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Thursday, 17 August 2017

Oreo - Tender Coconut Shake


Ingredients:

4 oreo cookies
1 cup elaneer/ karikku/ tender coconut pulp
250 ml frozen/ chilled milk
2 tbsp sugar
2-3 dates

Preparation:
  1. In a blender, add tender coconut pulp, oreo cookies, chilled milk, dates and sugar and blend well until smooth.
  2. Pour the prepared shake into serving glass and serve.....

Tuesday, 15 August 2017

Tricolor Pulao


Ingredients:

1 cup basmati rice
2 cardamoms
2 cloves
1 inch piece cinnamon
salt to taste
water as required

For Saffron/ Orange layer:

1 tomato, grind to a paste
1 tbsp grated carrot
1/2 onion, chopped
1/2 tsp ginger-garlic paste
1/2 tsp chilli powder
1/4 tsp garam masala
1 tbsp oil
salt to taste

For Green layer:

1 - 1 1/2 cup coriander leaves
3/4 cup garted coconut
3 green chillies
small piece ginger
1/4 tsp cumin seeds
lemon juice of 1 lemon
salt to taste

Preparation:
  1. Wash and soak the rice in water for 30 minutes. Drain the water and keep it aside.
  2. Boil 4-5 cups of water in a deep pan adding cardamom, cloves and cinnamon. Then add the drained rice and salt and cook in medium flame till done. Drain the water and divide the cooked rice into 3 portions and keep it aside.
  3. For orange / saffron layer, heat oil in a pan and saute chopped onion till soft. Add ginger-garlic paste and saute till the raw smell goes. 
  4. Add tomato paste, chilli powder, garam masala and salt and cook on high flame till the gravy thickens.
  5. Then add one portion of cooked rice and grated carrots and mix well. Switch off the flame.
  6. For green layer, grind coriander leaves, grated coconut, green chillies, lemon juice, cumin seeds and salt together to a smooth paste.
  7. Then mix this with other portion of cooked rice. You can also use spinach puree for the green layer.
  8. In a bowl/ serving plate, arrange the green rice, white rice and saffron rice like the tricolor and then serve with raita...

  • You can also layer the rice in a greased bowl - layer the green rice at the bottom of the bowl, then the white rice and finally top it with orange layer and press with a spoon. Gently invert it on the serving plate and serve...

Monday, 14 August 2017

Vegetable Rava Upma


Ingredients:

1 cup roasted rava/ semolina
1/2 cup carrot, finely chopped
1/2 cup beans, finely chopped
1/2 cup potato, finely chopped
1 onion, finely chopped
1 tsp ginger, finely chopped
1 tsp green chilly, finely chopped
2 cups of water
1/2 tsp ghee
2 tbsp oil
salt to taste
1 sprig curry leaves
1/2 tsp mustard seeds

Preparation:
  1. Heat oil in a pan and splutter mustard seeds and add curry leaves.
  2. Add chopped onion, ginger and green chillies and saute well till onion turns light transparent.
  3. Add finely chopped carrot, beans, potato and salt and saute well.
  4. Now add water, 1/2 tsp ghee and required salt and bring it to boil .When water starts boiling, reduce the flame to low and add roasted rava to it with constant stirring without forming any lumps.
  5. Then cook it covered for 7-8 minutes on low flame, stirring in between. Switch off the flame and then serve..

Sunday, 13 August 2017

Drumstick Leaves / Muringayila Erissery


Ingredients:

3 cup muringayila/ drumstick leaves, cleaned
1/4 cup toor dal
3/4 cup grated coconut
3 garlic cloves
1/2 tsp cumin seeds
1 tsp chilli powder
1/2 tsp turmeric powder
2 tbsp coconut oil
1/4 tsp mustard seeds
3 dry red chillies
2 sprig curry leaves
1/4 cup grated coconut

Preparation:
  1. Grind grated coconut, garlic,cumin seeds, chilli powder and turmeric powder to a coarse paste adding 1/2 cup of water.
  2. Cook toor dal in a pressure cooker adding enough water till soft.
  3. Once the pressure releases, open the cooker and add the ground paste and bring this to boil.
  4. Then add cleaned muringayila and salt and cook covered till done. Switch off the flame.
  5. Heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry well.
  6. Add 1/4 cup grated coconut to this, mix well and fry till brown. Pour this tempering to curry and mix well. Serve with rice...

Friday, 11 August 2017

Easy Chocolate Chip Cupcakes


Ingredients:

1 cup self-raising flour
1/2 cup caster sugar
1/2 cup (110 gm) butter, softened
2 large eggs
1 tsp vanilla essence
1 cup chocolate chips

Preparation:
  1. Preheat oven to 180 degree celcius and line a 12- hole cupcake tin with paper cases and keep it aside.
  2. In a bowl, combine the flour, sugar, butter and eggs and beat together for 2 minutes or until smooth.
  3. Fold in 3/4 of the chocolate chips and then divide the batter between the paper cases.
  4. Sprinkle the rest of the chocolate chips on top and then transfer to the oven.
  5. Bake in the preheated oven for 15-20 minutes or until the toothpick inserted in the centre comes out clean. 
  6. Leave them in the tin for 10 minutes, and then transfer to a wire rack to cool completely...
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