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Thursday, 27 December 2012

Strawberry Panna Cotta


            Hi Friends, I am going to India for a 5 weeks holiday.....Happy New Year to you all....See you soon in shaa Allah...

Ingredients:

For Panna Cotta:

200 ml milk
200 ml fresh cream /whipping cream
1/2 tbsp gelatin
2 tbsp cold water
1/4 cup sugar
1 tsp vanilla extract

For Strawberry Sauce:

300 gm fresh strawberries
1/4 cup sugar
2 tbsp water

Preparation:

For Panna Cotta:
  1. Dissolve gelatin in 2 tbsp cold water and leave it for 5-10 minutes.
  2. In a sauce pan, bring the cream, milk and sugar to a simmer over medium- low heat. Do not boil.
  3. Remove from heat when sugar has dissolved. Then add vanilla extract and the gelatin in the milk mixture and stir until the gelatin has completely dissolved.
  4. Pour into serving glasses or ramekins and refrigerate until it sets, for about 4 hours or overnight.
For Strawberry Sauce:
  1. Wash the strawberries, drain well and cut it into pieces.
  2. In a small saucepan, add the chopped strawberries, sugar and water and bring to a simmer and remove from heat immediately.
  3. Then blend the mixture to a smooth sauce and pass through a strainer to remove the seeds.
  4. Cover and let it cool to room temperature and then refrigerate until ready to serve.
  5. Serve the panna cotta topped with a layer of strawberry sauce..........
Recipe Source: Home cooking adventure

Wednesday, 26 December 2012

Chicken Manchurian


Ingredients:

1/2 kg boneless chicken, cut into cubes
1/4 cup cornflour
1/4 cup plain flour
1 tsp chilli powder
red colour (optional)
1/2 tsp ginger, finely chopped
1/2 tsp garlic, finely chopped
1 small onion, finely chopped
1 small capsicum, chopped
1 tsp chilli sauce
2 tsp soy sauce
4 tsp tomato sauce
coriander leaves, chopped
salt
oil

Preparation:
  1. In a bowl, add cornflour, plain flour, chilli powder, red colour(optional), salt and chicken pieces and mix well adding little water.
  2. Heat oil in a pan and fry the chicken pieces and keep it aside.
  3. In another pan, heat oil and add chopped garlic, ginger and onion and saute well for few minutes.
  4. Add chopped capsicum and stir well for 1-2 minutes.
  5. Add chilli sauce, soy sauce and tomato sauce and mix well. (If u want gravy, mix 1-2 tsp cornflour with little water and add to this).
  6. Then add fried chicken pieces and stir well for 2-3 minutes. Add coriander leaves and mix well.
  7. Garnish with spring onions and serve hot as a starter or as a side dish...

Tuesday, 25 December 2012

Pulivaalam


          Pulivaalam- popular dish in Kasaragod area of Kerala. Name comes from its appearance similar to tamarind (Vaalam Puli). Best served with any spicy curry..... 

Ingredients:

2 cup raw rice/ pachari
2 cup grated coconut / 1 small coconut, grated
2 cup cooked rice
2 egg
salt

Preparation:
  1. Wash and soak raw rice in water for 3-4 hours. 
  2. Grind it with grated coconut, cooked rice , eggs and salt to a smooth thick batter. ( Best to use grinder for grinding...)
  
     3. Heat oil in a pan. Take the batter in your hand and squeeze it on the hot oil in the shape of tamarind.

     
       4. Fry till it turns slight brown colour on both sides. Serve hot as a snack or with chicken curry or any spicy curry...

Monday, 24 December 2012

Squid/ Koonthal Biriyani


Ingredients:

For Squid Masala:

1/2 kg squids
2 tsp chilli powder
1/4 tsp turmeric powder
4 big onions, sliced
 2 tomatoes,chopped
1 piece ginger
6-8 garlic cloves
4-5 green chillies
1/2 cup coriander leaves
few mint leaves
2-3 tbsp yoghurt
1 tsp garam masala
salt
oil

For Rice:

2 1/2 cup basmati rice
4 1/2 cup water
1 onion, sliced
3 cloves
3 cardamoms
3 cinnamons
ghee
biriyani colour (optional)
salt

Preparation:

For Squid Masala:
  1. Clean and cut squids into round pieces and marinate it with chilli powder, turmeric powder and salt for 10-15 minutes.
  2. Crush ginger, garlic and green chillies and keep it aside.
  3. Fry the marinated squids in oil and keep it aside.
  4. In a large pan, heat oil and add sliced onions and saute till transparent.
  5. Add crushed paste (ginger, garlic and green chillies) and saute well.
  6. Add chopped tomatoes and mix well. Add garam masala, coriander leaves, mint leaves, yoghurt and salt and mix well.
  7. Add fried squids ,mix well and cook for few minutes in low flame. Remove the masala from flame and keep it aside.
For Rice:
  1. Wash and drain the rice. Boil water and keep it aside. Heat ghee in a wide thick bottomed pan, add cardamom, cinnamon, cloves and sliced onion and saute till transparent.
  2. Add drained rice and saute for 2-3 minutes in low-medium flame. To this add boiled water and salt and cook till rice is done.
For Layering:
  1. Take a wide thick bottomed pan and apply some ghee. Layer the bottom of the pan with half of cooked rice.
  2. Add prepared squid masala over the rice and then add remaining rice as a top layer.
  3. Mix biriyani colour with little milk and sprinkle over rice.  Sprinkle little garam masala and coriander leaves.
  4. Close with a tight lid and cook on low heat for 15-20 minutes. 
  5. Garnish with fried onions, cashew nuts, raisins and coriander leaves...Serve hot..

Saturday, 22 December 2012

Mutton Pepper Roast


Ingredients:

1/2 kg mutton, cut into pieces
1 tsp coriander powder
1/2 tsp garam masala
1 tsp fennel powder
1/2 tsp turmeric powder
1/2- 1 tsp crushed pepper
1 tomato, chopped
1 cup shallots, sliced
1 small piece ginger
4 garlic cloves
3 green chillies
1/4 tsp pepper powder
2 sprigs curry leaves
salt
oil

Preparation:
  1. In a pressure cooker, add cleaned mutton pieces, coriander powder, turmeric powder, crushed pepper, fennel powder, tomato and salt and cook adding little water till done for about 6-7 whistles.
  2. Crush together shallots, ginger, garlic and green chillies and keep it aside.
  3. Heat oil in a large pan and add curry leaves. Add crushed mixture and saute well.
  4. Add pepper powder and mix well. Then add cooked mutton and roast well till the gravy thickens...Serve hot...
Sending to 60 Days to Christmas- Event by Priya and Divya

 


Friday, 21 December 2012

Vanilla Panna Cotta with Pomegranate Sauce


Recipe Source: Ria's Collection

Ingredients:

For Panna Cotta:

1 cup milk
1 cup heavy cream
1/2 cup sugar
3 tsp gelatin
2 tbsp cold water
2 tsp vanilla extract

For Pomegranate Sauce:

1/2 of large pomegranate
2 tsp cornflour/ cornstarch
1/4 cup water
sugar to taste

Preparation:

For Panna Cotta:
  1. Dissolve gelatin in 2 tbsp cold water and leave it for 5-10 minutes.
  2. In a sauce pan, mix milk, cream and sugar and bring it to a boil. Switch off the flame.
  3. Add the vanilla extract and the gelatin to the milk- cream mixture and stir until the gelatin has completely dissolved.
  4. Pour into ramekins or glass bowls and refrigerate until it sets, for about 4 hours or overnight. 
For Pomegranate Sauce:
  1. Puree the pomegranate seeds.
  2. In a saucepan, add water, sugar and the puree and bring to a boil.
  3. Add the cornstarch to thicken the sauce. When it thickens slightly, remove from flame and allow to cool.
     For serving the dessert, dip the ramekins or glass bowls in hot water for less than a minute and invert into a serving plate. Pour the sauce over it and sprinkle some pomegranate seeds... 

Sending to 60 Days to Christmas- Event by Priya and Divya


Tuesday, 18 December 2012

Potato Thoran


Ingredients:

1/2 kg potato
1 small onion, chopped
2 green chillies, finely chopped
2 tsp ginger, finely chopped
1 tsp garlic, finely chopped
1/4 cup grated coconut
2 tbsp coriander leaves, chopped
1/4-1/2 tsp turmeric powder
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
1 tsp chana dal/ kadalaparippu
1/4 tsp asafoetida
3-4 dry red chillies
curry leaves
salt
1 tbsp oil

Preparation:
  1. Boil potatoes adding salt, peel it and cut it into cubes and keep it aside.
  2. Heat oil in a pan and splutter mustard seeds. Add cumin seeds, urad dal, chana dal, dry red chillies and curry leaves and fry till nice aroma comes.
  3. Add chopped ginger, garlic and green chillies and saute on medium flame for 1-2 minutes.
  4. Add chopped onions and saute till soft. Then add turmeric powder, salt and asafoetida and mix well.
  5. Add boiled potato cubes and stir well. Add grated coconut and coriander leaves, mix well and cook for 1-2 minutes. Serve hot with rice...
Recipe Source: Magic Oven, Kairali T V

Monday, 17 December 2012

Strawberry Pudding


Ingredients:

15 strawberries
500 ml milk
1 tin condensed milk
1 1/2 tbsp gelatin
3 tbsp cold water
2 tbsp strawberry syrup

Preparation:
  1. Soak gelatin in cold water and keep it aside.
  2. In a sauce pan, boil the milk and allow to cool. 
  3. Blend the strawberries with 1/4 cup milk (taken from above boiled milk) to a smooth paste. 
  4. Strain the blended strawberry into the remaining milk and mix well.
  5. Add condensed milk, strawberry syrup and sugar ( if needed) to this and mix well.
  6. Melt gelatin by double boiling method (ie, melting gelatin by placing it over the pan of boiling water) and add to the above strawberry- milk mixture and mix well.
  7. Pour it into a serving dish and chill it in refrigerator till set....
Sending to 60 Days to Christmas- Event by Priya and Divya


Saturday, 15 December 2012

Pancake with Maple Syrup


Ingredients:

1 cup all purpose flour/ maida
1 large egg or 2 small eggs
1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup butter milk
3 tbsp oil
3 tbsp sugar
1/4 tsp salt
melted butter for greasing
maple syrup

Preparation:
  1. In a bowl, add all purpose flour, egg, baking powder, baking soda, butter milk, oil, sugar and salt and mix well without any lumps. Keep it aside for half an hour.
  2. Heat a non stick frying pan over medium  heat and grease lightly with butter.
  3. Pour about 1/4 cup of batter into the hot pan using a small ladle.
  4. Cook for 2-3 minutes or until bottom of the pancake is brown and bubbles form on the surface. Turn over and cook for further of 1-2 minutes...  Make pancakes of desired shape..
  5. Repeat the same with the remaining batter. Serve hot with maple syrup...

Friday, 14 December 2012

Fish and Vegetable Rice


Ingredients:

1/2 kg fish fillets, cut into small pieces
1 1/2 cup basmati rice
1 cup onions, chopped
1 tbsp garlic, chopped
1 tbsp ginger, chopped
1/2 cup carrots, sliced
1 cup capsicum, chopped
2 tsp soy sauce
2 tsp red chilli sauce
1- 1 1/2 tsp pepper powder
salt
oil

Preparation:
  1. In a large pan, boil water adding enough salt. Add rice and cook till done. Drain and keep it aside.
  2. Heat oil in a pan, add ginger,garlic, onions and carrots and saute well.
  3. Add chopped capsicum and fry for a minute. Add the cleaned fish pieces and mix well for 2-3 minutes.
  4. Then add the soy sauce, salt and stir well. Add pepper powder and red chilli sauce and mix well for 1-2 minutes.
  5. Add cooked rice and mix well. Cover and cook in low flame for few more minutes...Serve hot...

Sending to 60 Days to Christmas- Event by Priya and Divya

Thursday, 13 December 2012

Vendakka/ Okra Theeyal


Ingredients:

10 okra/ vendakka/ ladies finger
1/4 cup grated coconut
2 tsp chilli powder
1 1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1 tbsp tamarind pulp
2 green chillies
1 tsp jaggery (optional)
a pinch of fenugreek powder
1 tsp mustard seeds
2 dry red chillies
2-3 shallots, chopped
few curry leaves

Preparation:
  1. Chop the okra into pieces and keep it aside. Soak tamarind pulp in 1/4 cup water for 10 minutes.
  2. In a pan, dry roast the grated coconut, chilli powder, coriander powder, turmeric powder and cumin powder until brown.
  3. Grind the roasted coconut with little tamarind water to a smooth paste.
  4. Heat oil in a pan and saute the chopped okra and green chillies with little salt. When half done, add the ground paste and remaining tamarind pulp and enough water.
  5. Cover and cook until the okra is cooked well and the gravy thickens. 
  6. Add the jaggery and fenugreek powder and mix well. Check the salt and adjust the spice level.
  7. Heat oil in another small pan and splutter mustard seeds. Add dry red chillies, curry leaves and shallots and fry until golden brown and pour this seasoning over the gravy. Serve hot with rice...
Recipe Source: Adukala Vishesham

Wednesday, 12 December 2012

Banana Chips


Ingredients:

4 raw bananas
1/2 tsp turmeric powder
salt water (1 tsp in 1/4 cup of water)
oil for frying

Preparation:
  1. Mix turmeric powder with enough water in a pan or bowl and keep it aside.
  2. Peel the skin of the bananas and put them in turmeric water for 15-20 minutes.
  3. Slice the bananas into thin round pieces and dry them in a plate lined with kitchen tissue.
  4. Heat oil in a deep pan on medium heat and fry the sliced banana pieces in the hot oil without overcrowding them. Stir it occasionally flipping on both sides.
  5. When the chips are almost done, reduce the heat and sprinkle little salt water (about 1 tsp) into the oil carefully. ( Cover it with a lid immediately to prevent splashing).
  6. Remove the lid after a couple of minutes and fry till golden colour and crisp.
  7. Drain them on a paper towel and let it cool. Store in an air tight container.
  8. Repeat the same process with rest of the sliced bananas...

Monday, 10 December 2012

Spicy Prawn Masala


Ingredients:

1/2 kg prawns, cleaned
1 onion, crushed
1/2 tbsp garlic, finely chopped
1 piece ginger, finely chopped
1 tbsp kashmiri chilli powder
1/4 tsp pepper powder
1/4 tsp turmeric powder
1/2 tsp fennel powder
1/4 tsp garam masala
2 tomato, chopped
few coriander leaves
salt
oil

Preparation:
  1. Heat oil in a pan , add crushed onion, chopped ginger and garlic and saute well.
  2. Add chilli powder, pepper powder and turmeric powder and mix well.
  3. Add chopped tomatoes and saute for 2-3 minutes. Add cleaned prawns and stir well.
  4. Then add fennel powder and salt and mix well.
  5. Cover and cook in low flame till done. Add garam masala and coriander leaves and mix well. 
  6. Remove from flame and serve hot.....
Sending to 60 Days to Christmas- Event by Priya and Divya

 

Sunday, 9 December 2012

Tomato Chicken Noodles


Ingredients:

100 gm egg noodles
1 cup boneless chicken, cut into small pieces
1 1/2 cup chicken stock
2 tbsp butter
8 garlic cloves, crushed
1 big capsicum, chopped into small pieces
2 onions, finely chopped
4 tomatoes
2 tbsp tomato sauce
1 cup grated cheese
1 tsp pepper powder
1/2 tsp oregano
salt

Preparation:
  1. Add tomatoes in a pan of boiling water and keep it aside for 3-5 minutes. Peel off the skin and cut it into small pieces.
  2. Boil water with salt in a pan, add noodles and cook till done. Drain the noodles and keep it aside.
  3. Heat butter in a deep pan, add crushed garlic and saute for 1 minute. Add chopped onions and saute till soft.
  4. Add chicken pieces, salt and 1/2 tsp pepper powder , mix well and cook. When it cooked, add chopped capsicums and saute.
  5. Add tomatoes and tomato sauce and saute well. Add chicken stock to this and stir well. Check salt and add 1/2 tsp pepper powder if needed.
  6. Add cooked noodles and stir well for few minutes.
  7. When it starts to boil, add grated cheese and oregano and mix well. Transfer to a serving dish and garnish with grated cheese...
Recipe Source: Magic Oven, Kairali T V

Sending to 60 Days to Christmas- Event by Priya and Divya

Saturday, 8 December 2012

Kappayum Njandum/ Tapioca cooked with Crab


Ingredients:

1 kg crab, cut into pieces
1 1/2 kg tapioca, cut into pieces
1 1/2-2 tsp turmeric powder
12 shallots
8-10 garlic cloves
1 big piece ginger
4-5 green chillies
few curry leaves
2 tsp chilli powder
1/2-1 tsp pepper powder
oil
salt

Preparation:
  1. In a manchatti/ clay pot or pan, add cleaned crabs with enough water, turmeric powder and salt and cook for few minutes. 
  2. Add chopped tapioca into this and cook for 15-20 minutes or till done. Stir occasionally to prevent it from sticking to the bottom of the pot.
  3. In the meantime, crush shallots, green chillies, garlic and ginger and keep it aside.
  4. Heat oil in another pan, add crushed mixture  and curry leaves and saute.
  5. Add chilli powder and pepper powder and stir well . Remove from the flame and add this to the cooked tapioca and crab and mix well.
  6. Cook for few minutes in medium flame. Check the salt and adjust the spice level. Remove from flame and serve hot..
Recipe Source: Taste of Kerala, Amrita T V

Friday, 7 December 2012

Mutton Varattiyathu


Ingredients:

500 gm mutton, cut into pieces
2 onions, finely sliced
3 large tomatoes, chopped
2 inch piece ginger
6 cloves garlic
5-6 green chillies
4 tsp coriander powder
2 tsp chilli powder
1 tsp turmeric powder
1 1/2  tsp fennel powder
2 tsp garam masala
coriander leaves, chopped
juice of 1 lime
salt
oil

Preparation:
  1. Grind together coriander powder, ginger, garlic and green chillies and keep it aside.
  2. Heat oil in a pressure cooker or pan, add onions and saute till transparent.
  3. Add the ground masala, fennel powder, chilli powder, turmeric powder and mix well for few minutes till you get a nice aroma.
  4. Add cleaned mutton and stir well till oil starts to separate. Then add tomatoes, salt and 1/2 cup of water and cook till done.
  5. Add coriander chopped, garam masala and lime juice and simmer till the gravy thickens..Serve hot..
Recipe Source: Ummi Abdullah

Sending to 60 Days to Christmas- Event by Priya and Divya

 



Thursday, 6 December 2012

Spicy Sausage


Ingredients:

6-8 chicken sausages, sliced
1 small onion, crushed
1tsp ginger- garlic paste
1 tsp chilli powder
1/4 tsp pepper powder
a pinch of turmeric powder
1/4 tsp fennel powder
1/4 tsp garam masala
1 big tomato
1 tbsp tomato sauce
coriander leaves, chopped
salt
oil

Preparation:
  1. Heat oil in a pan, add crushed onion and ginger- garlic paste and saute for 2-3 minutes.
  2. Add chilli powder, pepper powder and turmeric powder and stir well.
  3. Add chopped tomato and saute well. Then add sliced sausages and mix well.
  4. Now add fennel powder and salt and stir well. 
  5. Cover and cook adding 1/4 cup water. When cooked, add garam masala, tomato sauce and chopped coriander leaves and saute for 1-2 minutes.
  6. Transfer to a serving plate and garnish with chopped coriander leaves..Serve hot..
Sending to 60 Days to Christmas- Event by Priya and Divya

 

Wednesday, 5 December 2012

Mixed Fruit Raita


Ingredients:

1/2 cup pineapple,  chopped into small pieces
1/2 cup mangoes, chopped into small pieces
1/2 cup pomegranate seeds
1 1/2-2 cup yoghurt
2 green chillies, finely chopped
chopped coriander leaves
salt

Preparation:
  1. In a bowl, add chopped pineapple, pomegranate seeds and mango pieces.
  2. Add green chillies, coriander leaves and salt and mix well.
  3. Add yoghurt to this and stir well.
  4. Garnish with pineapple pieces and add chopped cherries on top and serve.... 

Tuesday, 4 December 2012

Baatt Pathal - Crispy Snack

        
                Baatt Pathal is a crispy snack, common in North Malabar in Kerala. Popular snack around the time of Eid.....Can be stored in air tight containers for upto 2 months.

Ingredients:

2 cups raw rice/ pachari
1 cup dried coconut slices/ kotta thenga, thinly sliced
1 1/2- 2 tbsp black sesame seeds
salt
oil for frying

Preparation:
  1. Wash and soak rice in water for 3-4 hours. Grind it adding enough water and salt to a thick batter.
  2. Add dried coconut slices and sesame seeds to the batter and mix well.
  3. Heat the prepared batter in a pan for 2-3 minutes in medium flame. Transfer to a bowl or plate and knead well to a dough and make small balls out of this dough.
  
     4. Place each ball in a pathiri or puri press between two plastic covers and press it to a thin small round shape like puri.
     5. Heat oil in a pan and fry the prepared baatt pathals on both sides till golden brown. 
     6. Store in an air tight container and enjoy with your tea...

Monday, 3 December 2012

Naan - Stove Top Method


Recipe Source: Spice up the Curry

Ingredients:

2 1/2 cup all purpose flour/ plain flour
1/8 tsp baking powder
1 tsp active dry yeast
2 tsp sugar
3/4 cup warm water
3 tbsp yoghurt
2 tbsp oil
1 tsp salt
melted butter

Preparation:
  1. In a bowl, mix yeast and 1 tsp sugar. Add warm water and keep it covered for about 10 minutes or till frothy. Then add yoghurt and oil and mix well.
  2. In a large bowl, add all purpose flour, 1 tsp sugar, baking powder and salt and mix well.
  3. Add the yeast mixture (step 1) into  the dry flour mixture (step 2) and mix well  using spoon.
  4. Then knead well into dough using your hand. The dough will be sticky and very soft, do not add any extra flour into it.
  5. Cover with a damp cloth and keep it on warm place for 3-4 hours or until the dough doubles in size.
  6. Punch the dough down and divide it into 6 equal portions.



      7.  Now prepare a bowl of water and a bowl of dry flour before making naan. 
      8.  Heat a tawa or cast iron skillet on high heat. 
      9.  Dust your rolling board with some flour and roll out each ball into oval shape about 8 inches long.



     10.  Now apply some water on surface of rolled naan and place the watered surface down on heated skillet.
      11.  When it starts to bubble, sprinkle some water on that side and let it cook for 1 minute.
     12. Then flip the naan over and cover immediately with a lid and cook for 40-50 seconds or until brown spots appear.
     13.  Remove from the pan and brush lightly with melted butter and serve hot with any curries..

Sunday, 2 December 2012

Sausage Fried Rice


Ingredients:

2 cups basmati rice
2 cup (200 gm) chicken sausage, sliced
1 big onion, finely chopped
1 big capsicum, chopped
1 big tomato, chopped
1 1/2 tbsp garlic, finely chopped
2 tbsp tomato sauce
1 tsp soy sauce
3/4 tsp chilli sauce
2 tsp crushed pepper
1/2 tsp sugar
1 tbsp butter
2 tbsp oil
salt
spring onions, chopped

Preparation: 
  1. In a large pan, boil water adding enough salt. Add rice and cook till done. Drain and keep it aside.
  2. Heat oil and butter in a large pan, add chopped garlic and saute.
  3. When colour starts to change, add sliced sausages and 1 tsp crushed pepper, mix well and fry for few minutes.
  4. Add chopped onions and saute for 1-2 minutes. Add chopped capsicum and tomato, mix and saute well.
  5. Then add tomato sauce, soy sauce and chilli sauce and stir well to combine.
  6. Add 1 tsp crushed pepper and little salt and mix well.
  7. Add cooked rice and mix well  Finally add 1/2 tsp sugar and few chopped spring onions and mix well until the sausage masala is well coated with rice. 
  8. Garnish with chopped spring onions and serve hot............
Recipe Source: Magic Oven, Kairali TV

Sending to 60 Days to Christmas- Event by Priya and Divya

Saturday, 1 December 2012

Sambaram/ Spiced Buttermilk


Ingredients:

1 cup thick curd/ yogurt
2 cups water
1 green chilli, chopped (add more if needed)
small piece ginger, chopped
4-5 curry leaves
salt to taste

Preparation:
  1. Crush ginger, green chilli and curry leaves using a mortar and pestle.
  2. Add curd and water in a blender and pulse for 2-3 times and transfer it to a bowl.
  3. Add crushed ginger, green chilli, curry leaves and salt and mix well. Serve as a refreshing drink...

Friday, 30 November 2012

Pepper Beef


Ingredients:

1/2 kg beef, cut into pieces
3- 4 onion, sliced
3 tomato, chopped
1 tsp ginger, crushed
1 tsp garlic, crushed
3 green chillies, slit
2 tbsp coriander powder
3-4 tsp crushed pepper
1 tbsp lemon juice
curry leaves
salt
oil

Preparation:
  1. Heat oil in a pressure cooker, add 3 tsp crushed pepper and saute. Add crushed ginger and garlic and saute for 1 minute.
  2. Add 3 sliced onion and saute well till light brown and transparent. Add green chillies and mix well.
  3. Then add coriander powder and salt and saute well for few minutes.
  4. Add chopped tomatoes and curry leaves and stir well.
  5. Now add the cleaned beef and mix well. Cover and cook for 20 minutes (about 8 whistles).
  6. Heat oil in another pan, add 1/2 cup sliced onion and saute till golden brown.
  7. Add curry leaves and cooked beef into the pan and saute for few minutes.
  8. Add 1 tsp crushed pepper and lemon juice and mix well. Remove from flame and serve hot....
Sending to 60 Days to Christmas- Event by Priya and Divya

Thursday, 29 November 2012

Dried Prawns Chutney/ Unakka Chemmeen Chammanthi


Ingredients:

1/2 cup dried prawns/ unakka chemmeen
1 cup grated coconut
3 shallots
3-4 dry red chillies
1 sprig curry leaves
small berry size tamarind
salt
1 tsp oil

Preparation:
  1. Clean the dried prawns by removing its head and tail. Wash it in water and drain well.
  2. Heat a pan and dry roast the dried prawns for 3-5 minutes in medium flame. Keep it aside.
  3. Heat 1 tsp oil in the pan and add shallots and dry red chillies and fry for 2 minutes.
  4. Grind the roasted dried prawns, shallots, dry red chillies, grated coconut, curry leaves, tamarind and salt together to a coarse mixture without adding water.
  5. Transfer to a bowl and serve as a side dish for rice.....

Wednesday, 28 November 2012

Vegetable Cheese Soup in Chicken Stock


Ingredients:

4 cups chicken stock
1/2 cup carrots, grated
1/2 cup celery leaves, finely chopped
1/2 cup onion, finely chopped
2 tbsp cornflour
1 cup milk
100 gm cheese, grated

Preparation:
  1. In a pan, add chicken stock and vegetables.  Cover and cook for 10 minutes.
  2. Mix cornflour in milk and add to the boiling stock. When it starts to thicken, add grated cheese and mix well.
  3. When cheese melts, remove from flame....Serve hot...
Recipe Source: Vanitha Magazine

Tuesday, 27 November 2012

Chukkappam


Ingredients:

2 cups rice flour
2 cups water
1 egg
1 tsp shallots, sliced
1 tbsp ghee
1 tsp black sesame seeds
salt
oil for frying

Preparation:
  1. Heat ghee in a pan, add sliced shallots and saute.
  2. Add 2 cups of water and salt and when it starts to boil, add rice flour and stir well in low flame.
  3. Add sesame seeds, mix well and allow this mixture to cool down.
  4. When cools down, start kneading by adding egg and knead well to a smooth dough.

       5. Make very small balls out of this dough ( take long strips from this dough and make small balls), flatten or press each balls to make small  button shapes.



        6. Heat oil in a pan , add prepared chukkappams in batches and deep fry until it is cooked, crispy and golden in colour..Drain in tissue paper and store in an air tight container..

Monday, 26 November 2012

Prawn Dry Fry


Ingredients:

250 gm prawns
2 tsp chilli powder
1/2 tsp turmeric powder
1/4 tsp pepper powder
3 tbsp grated coconut
curry leaves
salt
oil

Preparation:
  1. In a bowl, add cleaned prawns, chilli powder, turmeric powder, pepper powder and salt and mix well.
  2. Heat oil in a pan, add curry leaves and marinated prawns and saute for few minutes till prawns get cooked.
  3. Add grated coconut and stir well for 1-2 minutes. Remove from fire and serve hot...
Recipe Source: Bennu's Cookomania

Sunday, 25 November 2012

Chicken and Pasta Pie


Ingredients:

1 cup chicken, cooked and shredded
2 tbsp maida/ plain flour
1 1/2 cup milk
100 gm butter
1 egg
1 cup pasta, cooked
1/2 cup onion, finely chopped
2 green chillies, finely chopped
1 tbsp garlic, finely chopped
1 tsp oregano

Preparation:
  1. Preheat oven to 180 degree celcius.
  2. Heat butter in a pan and add plain flour and saute until light brown.
  3. Add milk and stir well continuously till it thickens. Add beaten egg, mix well and allow to cool.
  4. When it cools, add shredded chicken , onion, garlic, green chillies, cooked pasta and oregano and mix well.
  5. Pour the prepared pie mixture in a greased pie pan or baking dish.
  6. Bake the pie until set and the top is lightly golden for about 20-30 minutes. Cool for 10 minutes and serve...
Recipe Source: Vanitha Magazine

Sending to 60 Days to Christmas- Event by Priya and Divya


Saturday, 24 November 2012

Jeera Rice/ Cumin Rice


Ingredients:

1 cup basmati rice
2 cups water
1 1/2- 2 tbsp ghee
1/2 tbsp cumin seeds
2 green chillies, finely chopped
few coriander leaves
salt

Preparation:
  1. Wash and soak basmati rice in water for 30 minutes. Drain it and keep it aside.
  2. Heat ghee in a pan and add cumin seeds. When it splutters, add chopped green chillies and coriander leaves.
  3. Then add 2 cups of water and salt. When it starts to boil, add drained rice and mix well.
  4. Cover and cook till rice is done in medium flame...Serve hot with any curry of your choice...

Friday, 23 November 2012

Kinna Pathiri / Kinnapathiri

         
             Kinna Pathiri is a malabar dish which is prepared by steam cooking the ground rice batter in a steel round plate, called kinnam - hence the name... 
         
Ingredients:

1 cup raw rice/ pachari
1 parboiled rice
1 cup grated coconut
1 tsp fennel seeds
a pinch of cumin seeds
1/2 cup shallots, sliced
salt

Preparation:
  1. Wash and soak raw rice and parboiled rice together in water for 3-4 hours.
  2. Grind them adding grated coconut, fennel seeds, cumin seeds, shallots, salt and enough water to a dosa consistency batter.
  3. Grease a round steel plate or bowl (kinnam) and pour the batter to the plate.
  4. Steam cook till done. Remove from the steamer and allow it to cool. 
  5. Cut into any desired shapes and serve with any curry of your choice...

Linking to Julie's EP Series- hosted by Divya

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