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Thursday, 31 May 2012

Rava Coated Fish Fry




Ingredients:

1 medium fish ( I used pomfret), cleaned
2 tsp kashmiri chilli powder (more or less to ur spice level)
1/2 tsp turmeric powder
1/4-1/2 tsp pepper powder
Rava/ Semolina for coating
curry leaves
salt
oil

Preparation:
  1. Clean the fish and make 3-4 slits on it.
  2. Make a smooth paste of kashmiri chilli powder, turmeric powder,pepper powder and salt adding little water.
  3. Rub the paste on both sides of fish and keep aside for half an hour.
  4. Heat a pan and add oil . Roll the marinated fish in rava/semolina and shallow fry on medium heat with curry leaves. Fry on both sides and serve hot....

Wednesday, 30 May 2012

Methi Chicken

                    
Ingredients:

1/2 kg chicken, cut into pieces
8 cloves garlic, finely chopped
1 piece ginger, finely chopped
2 1/2 tbsp chicken masala powder (I used Eastern masala)
a pinch of garam masala
1 tomato (250 gm), chopped
1 1/2 tbsp kasuri methi
1/4 cup coriander leaves
salt
oil

Preparation:
  1. Heat oil in a pan ,add chopped garlic and saute it.
  2.  Add chicken masala powder and stir well.
  3. Then add chopped tomatoes, ginger, half of coriander leaves and saute well.
  4. Add chicken pieces and salt, mix well. Do not add water. Cover and cook in a low flame, stirring in between.
  5. When chicken is cooked, stir in kasuri methi and garam masala. Add coriander leaves and serve hot.
  Recipe Source: Asianet cookery show

Tuesday, 29 May 2012

Cream of Mushroom and Broccoli Soup


Ingredients:

  1 cup mushrooms, sliced
  1/2 cup broccoli florets
  1 1/2 tbsp plain flour
  1 cup milk
  2 cups vegetable stock/chicken stock
  50 gms butter
  salt
  pepper powder

Preparation:
  1. Boil some water with salt in a pan. Add the broccoli florets into this and keep closed for a minute. Switch off and let it rest for about 3 minutes until cooked. Drain and keep aside.
  2. In a separate pan, heat 25 gms of butter. Add sliced mushrooms and saute well for few minutes. Then add cooked broccoli. Saute for few minutes and remove from pan.
  3. Add remaining 25 gms of butter into the pan, add plain flour and saute until light brown.
  4. Add a pinch of salt and then pour in milk and stock. Boil and stir well continuously to avoid lumps.
  5. Add the sauteed mushrooms and broccoli and boil for about 2 minutes. Serve hot with pepper powder.
 Recipe Source: Asianet Cookery Show

Monday, 28 May 2012

Chemmeen (Prawn) Roast


Ingredients:

500 gms prawns, cleaned
2 onions, chopped
1 tomato, chopped
2 green chillies, slit
1 tbsp ginger -garlic paste
2-3 tsp chilli powder
1/2-1 tsp pepper powder
1 tsp  turmeric powder
1/2 tsp garam masala
curry leaves
oil
salt

Preparation:
  1. Marinate prawns with 1 1/2 tsp chilli powder, 1/2 tsp turmeric powder and salt for 30 minutes.
  2. Heat a pan , add the oil and shallow fry the marinated prawns for 3-4 minutes and keep aside.
  3. In the same oil, add chopped onions  and saute till transparent. Add ginger-garlic paste,green chillies and curry leaves and saute until raw smell disappears.
  4. Add chopped tomatoes and saute well until the tomatoes becomes soft.
  5. Now add 1 tsp chilli powder, 1/2-1 tsp pepper powder, 1/2 tsp turmeric powder, 1/2 tsp garam masala and salt. Stir fry for few seconds. 
  6. Add the fried prawns and mix well. Cook for few minutes. Adjust the spice level according to your taste...Switch off and serve hot..



Thursday, 24 May 2012

Mango Ice Cream


                     This mango ice cream recipe is from Tina's blog kaipunyam.com. I have followed the recipe exactly the same. Easy and tasty ice cream. It is a great treat for kids.......

Recipe Source: kaipunyam

Ingredients:

1 cup mango pulp
1/2 cup powdered sugar
2 tsp lime juice
1 cup fresh cream

Preparation:
  1. Blend mango pulp, powdered sugar and lime juice , whip it and keep it in the freezer. When it is half set,whip it again.
  2. In a bowl, whip the cream separately and fold it into the mango mixture.
  3. Place it again in the freezer for some time and whip it well. Repeat this process 2 to 3 times in a period of 2 hours.
  4. Transfer it into an container and freeze it overnight...Tasty mango ice cream is ready to serve...

Wednesday, 23 May 2012

Feijoa Cake


                   
                    Feijoa  is one of the fruits available in New Zealand from late March through June. Here I would like to share one of the cake recipes prepared with feijoa . My husband's favourite cake...


     


Ingredients:

2 cup feijoas peeled and roughly chopped
1 cup raisins
1 cup sugar
100 gm butter, melted
1 egg
1 cup plain flour
2 tsp mixed spice (available in supermarkets)
2 tsp baking soda
pinch salt

 Topping

 2 tbsp butter,melted
1/2 cup brown sugar
1/4 cup long thread coconut
1/2 cup rolled oats

Preparation: 
  1. Mix feijoas, raisins and sugar together in a large bowl.
  2. Beat egg and melted butter together and mix  into feijoa mixture.
  3. Sift plain flour, baking soda, mixed spice and salt (dry ingredients) and add to feijoa mixture. Stir lightly. Turn into a well greased and floured cake tin.
  4. Combine topping ingredients and sprinkle over  cake mixture.
  5. Bake at 180 degree celcius in a preheated oven for 45 minutes or until skewer comes out clean. Cool in tin before turning out.
            It has a soft texture and can be served as a dessert with whipped cream.

   






Tuesday, 22 May 2012

Crab Curry


Ingredients:

6 crabs, cleaned and cut into pieces
1 cup grated coconut
1 onion, chopped
4 green chillies, slit
2 tsp coriander powder
1 tsp chilli powder
1/2 tsp turmeric powder
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1/4 tsp pepper powder
2 tbsp shallots,chopped
3 dry red chillies
2 tomatoes, chopped
oil
curry leaves
salt

Preparation:
  1. Clean and cut crabs into pieces. Cook it in a pan adding chilli powder, 1 tsp coriander powder, 1/4 tsp turmeric powder ,salt and enough water.
  2. Heat a pan and add 1 tsp oil. Roast grated coconut, 1 tsp coriander powder, 1/4 tsp turmeric powder, cumin seeds, fennel seeds, shallots, pepper powder, dry red chillies and curry leaves till golden colour and grind it to a smooth paste.
  3. Now heat another deep pan, add oil and saute onion and green chillies. Then add ginger , garlic  and tomatoes and saute for few minutes.
  4. Add the ground coconut paste and stir well. Now add the cooked crabs along with its water and another 1 cup water and mix well. Boil it till gravy becomes thick and remove from fire.....
Recipe Source: 'Vishishta Pachakam' by Ummi Abdullah

Monday, 21 May 2012

Squid (Koonthal) Varavu


Ingredients:

1/2 kg squid, cleaned
2 onion, sliced
1 big tomato, chopped
1 tbsp ginger-garlic, crushed
2 green chillies
1 tbsp kashmiri chilli powder
1 1/2 tbsp coriander powder
3/4 tsp turmeric powder
1 tsp pepper powder
1 small coconut,grated
curry leaves
salt
oil

Preparation:
  1. Heat oil in a pan, add onions and saute  until it becomes light brown in colour.
  2. Add crushed ginger-garlic and saute till raw smell disappears. Then add split green chillies, curry leaves  and chopped tomatoes and fry till tomatoes become soft.
  3. Now add kashmiri chiili powder, coriander powder, turmeric powder and pepper powder and mix well.
  4. Add cleaned squid and salt, mix well. Cover and cook for 10 minutes.
  5. Stir in the grated coconut and cook for few minutes. Add coriander leaves and mix well.Serve hot....

Saturday, 19 May 2012

Tandoori - Style Chicken






Ingredients:

8 chicken drumsticks, skinned
150 ml natural yoghurt
1 1/2 tsp ginger, finely chopped
1 1/2 tsp garlic, crushed
1 tsp chilli powder
2 tsp ground cumin
2 tsp  ground coriander
1/2 tsp red food colouring
1 tbsp tamarind paste
150 ml water
150 ml oil
salt

Preparation:

  1. Place the yoghurt in a bowl and add the ginger, garlic, chilli powder, ground cumin, ground coriander, salt and red food colouring and blend until well combined.
  2. Make 2-3 slashes in each piece of chicken. Add the chicken to this and mix to coat well. Leave the chicken to marinate in the refrigerator for a minimum of 3 hours.
  3. In a separate bowl, mix the tamarind paste with the water and fold into the yoghurt and spice mixture. Toss the chicken pieces in this mixture and set aside to marinate for a further 3 hours.
  4. Transfer the chicken pieces to  a heatproof dish and brush the chicken with oil. Cook the chicken under a pre-heated medium- hot grill for 30-35 minutes, turning the chickenpieces occasionally and basting with the remaining oil. Garnish with the onion rings,tomatoes and lemon wedges and serve hot.

     Recipe Source: Simple Indian Quick and Easy Cookbook

Thursday, 17 May 2012

Chicken Sarkka



Recipe Source: Vanitha Magazine

Ingredients:

8 pieces of chicken, cleaned
1 tbsp kashmiri chilly powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/4 tsp biriyani masala ( I used Eastern Biriyani Masala)
1 1/2 cup water
salt
3 sprigs curry leaves
1 tbsp coconut oil

Preparation:
  1. Mix chicken pieces together with chilly powder, turmeric powder, cumin powder, biriyani masala, salt and water. Transfer this to a pan and cook it until water dries up.
  2. When all the water dries up, add curry leaves and mix well.
  3. Finally add coconut oil, stir well and remove from the fire. Serve hot...

Wednesday, 16 May 2012

Unakka Chemmeen - Muringakka Curry ( Dried Prawn - Drumstick Curry)




Ingredients:

1/2 -3/4 cup dried prawns/ Unakka chemmeen
8-10 pieces drumsticks/ Muringakka
2 green chillies
2-3 shallots, sliced
3/4 cup grated coconut
1 tomato
1- 1 1/2 tsp chilly powder
1/2 tsp turmeric powder
1/4 tsp coriander powder
gooseberry sized tamarind
salt
water
1 tsp mustard seeds
2 dry chillies
curry leaves
2 shallots for tempering

Preparation:
  1. Soak tamarind in a cup of water and keep aside.
  2. Clean the dried prawns and cook it with drumsticks, green chillies and salt by adding enough water.
  3. Grind grated coconut, chilly powder, turmeric powder, coriander powder and  shallots to a smooth paste.
  4. Add the ground coconut mixture to the cooked ingredients along with tomato and  tamarind water and mix well. Adjust salt.
  5.  Boil it in a low flame for few minutes and remove from fire.
  6. In a small pan, heat oil and add mustard seeds. When it starts to splutter add dry chillies, shallots and curry leaves. Pour this over the curry and mix in. Serve hot with rice.


Tuesday, 15 May 2012

Stir-Fried Black Eyed Beans


Ingredients:

150 gm black eyed beans, soaked overnight and drained
1 medium onion, finely sliced
1 tbsp ginger-garlic paste
2 ripe tomatoes, chopped
1 tsp cumin seeds
1/2 tsp chilli powder
1/2 tsp turmeric powder
1 tsp garam masala
1/2 tsp sugar
salt
large pinch of asafoetida
2 tbsp oil
chopped coriander leaves

Preparation:
  1. Heat oil in a heavy bottomed pan. Add the cumin seeds, fry it and then add the asafoetida and sliced onion and stir fry until golden.
  2. Stir in the ginger-garlic paste and mix well.
  3. Add the black eyed beans, chilli powder and turmeric powder, fry for 1 min.
  4. Add the tomatoes , garam masala, sugar and salt and mix well. Add a little water, cover and bring to the boil.
  5. Reduce the heat and simmer until done.The beans should retain their shape.
  6. Serve hot, garnished with coriander leaves.

Monday, 14 May 2012

Blueberry Muffins




Ingredients:

3 cups (375 gm)  plain flour
1 tbsp baking powder
3/4 cup (165 gm) firmly packed soft brown sugar
125 gm unsalted butter, melted
2 eggs, lightly beaten
250 ml (1 cup) milk
185 gm fresh or thawed frozen blueberries

Preparation:
  1. Preheat the oven to 210 degree celcius. Lightly grease 12 hole muffin tin.
  2. Sift the plain flour and baking powder into a large mixing bowl. Stir in the brown sugar and make a well in the centre of the dry ingredients.
  3. In a separate mixing bowl, add the melted butter, eggs and milk and stir to combine. Add all at once to the flour mixture and fold until just combined. (Do not overmix ).
  4. Fold in the blueberries. Spoon the batter into the prepared muffin tin.
  5. Bake for 20 minutes or until golden brown. Turn out onto a wire rack to cool.
Recipe Source: Homestyle cookies, muffins and cakes

Friday, 11 May 2012

Grilled chicken



      

Ingredients: 

  4 pieces of  chicken leg portions (1 kg)
  2 tsp chilly powder
  lemon juice ( 1 lemon)
  1/2 cup yoghurt
  2 tbsp fresh cream
  1 tbsp garlic paste
  1 tsp ginger paste
  1 tsp garam masala
   red colour (optional)
   salt

Preparation: 
  1. Wash and dry the chicken pieces and make 3-4 slashes in each piece of chicken.
  2. Marinate this  chicken pieces with chilly powder, lemon juice and salt for 1/2 an hour.
  3. In a bowl, add yoghurt, fresh cream, garlic paste, ginger paste, garam masala and red colour.
  4. Toss the chicken pieces in this mixture and set aside to marinate for a minimum of 3 hrs.
  5. Preheat the oven and grill the chicken for 15-20 minutes at 180 degree celcius,  turning in between. Serve hot.
         Recipe Source: Bennu's Cookomania (Facebook Page)

Thursday, 10 May 2012

Asparagus Thoran



              I was recently introduced to this Asparagus thoran recipe by one of my neighbour/friend's mom. Easy to prepare and tasty thoran...

Ingredients:

1 bunch of Asparagus
3 shallots,thinly sliced
2-3 green chillies chopped
1/4 cup grated coconut
curry leaves
1 tsp mustard seeds
oil
salt

Preparation:
  1. Cut asparagus into small pieces.
  2. Heat oil in a deep pan, splutter mustard seeds. 
  3. Add curry leaves, sliced shallots, green chillies and saute. Then add chopped asparagus and salt and saute for few minutes.
  4. Then add grated coconut and mix well. Cook it covered in low flame until it is dry and fully cooked. Serve with rice...


Wednesday, 9 May 2012

Puttu / Rice Flour Puttu


                      My favourite breakfast combination- Puttu and Kadala curry....
                 
Ingredients:    

2 cups rice flour/ puttupodi (I used store-bought)
1 cup grated coconut
water as required
salt

Preparation: 
  1. Mix the salt in water and add this water little by little to the rice flour till it becomes wet /moist. Mix well with hand without any lumps. 
  2. Fill about half of pressure cooker with water, cover and bring to a boil without putting the weight.
  3. Take the Puttu maker, first add a layer of grated coconut, then add some rice flour and then add the grated coconut. Repeat the process till the Puttu maker is filled. The top layer should be of grated coconut.
  4. Place it on top of pressure cooker when steam starts coming out. Steam cook for 5-7 minutes or until steam starts coming out from the small holes on the lid of the Puttu maker.
  5. Remove from heat and using a skewer push the puttu out of the puttu maker .Serve hot.

Sending this to    Lets Party-Breakfast








Tuesday, 8 May 2012

Beetroot Thoran




Ingredients:

1 large beetroot ,finely chopped
2 shallots,thinly sliced
2-3 green chillies,slit
1/4 cup grated coconut
curry leaves
1/2 tsp mustard seeds
oil
salt

Preparation:
  1. Peel the beetroot and chop it into small pieces.
  2. Heat oil in a pan and splutter mustard seeds.
  3. Add curry leaves, finely chopped beetroot, shallots, green chillies and salt and stir well.
  4. Cover and cook for about 10 minutes.
  5. Then add the grated coconut, mix well and cook it covered in low flame until the beetroot is fully cooked and dry. Serve with rice.


Monday, 7 May 2012

Neer Dosa / Ari Dosa



                     Neer dosa  is the most popular breakfast dish in our area (Kasaragod).  It is easy to prepare-just soak raw rice for 4-5 hours, grind it to a thin watery batter and prepare dosa. No need of fermentation. It goes well with any vegetarian or non-vegetarian curries.

Ingredients:

2 cup raw rice
1/2 cup grated coconut
1-2 tbsp cooked rice (optional) ,for softness
water as required
salt

Preparation:
  1. Soak raw rice in water for 4-5 hours.
  2.  Grind it with grated coconut, cooked rice and salt by adding water (3-4 cups) to a smooth batter. Batter should be thin and watery. Transfer it to a bowl and keep it aside.
  3. Heat a non stick pan/ tawa and grease it with little oil.
  4. Pour a ladleful of batter and rotate the pan to spread the batter around the pan to get a very thin dosa.
  5. Cover it and cook for a couple of minutes. Transfer to a plate and serve hot.
  6. Repeat the process with remaining batter. 

Friday, 4 May 2012

Crab Roast



                   
Ingredients:

3 large crabs ( approximately 1 kg) ,cut into pieces
3 onions, sliced
2 chopped tomatoes
2 tsp garlic, chopped
2 tsp ginger, chopped
3 green chillies, slit
3 tsp chilly powder
2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp fennel powder
1/2 crushed pepper
curry leaves
few coriander leaves
salt
oil

 Preparation:
  1. Heat oil in a pan, add ginger, garlic, curry leaves, green chillies and onion and saute till onion becomes transparent.
  2. Now add chilly powder, coriander powder and turmeric powder and saute till raw smell goes.
  3. Then add the chopped tomatoes with crushed pepper, fennel powder and salt, mix well and saute till tomatoes become soft.
  4. Add the cleaned crabs along with 1/4 cup of water and mix well.
  5.  Cover and cook in a medium flame. Stir in between. Check salt. Adjust the spice level according to your taste.
  6. Add coriander leaves and mix well. Remove from fire and serve hot....


Thursday, 3 May 2012

Chemmeen Muringa Curry




                         Here, I would like to share a  recipe which I have tried frequently over last couple of years. I got this Chemmeen Muringa Curry recipe from one of my dear friend's blog. She is a true inspiration for my cooking experiments. I have been a regular visitor of her blog right from the beginning. Thank You Shaby for  being a good friend...

Ingredients:

250 gms large prawns/ Chemmeen
2 drumsticks/ muringa , cut into small pieces
3 small tomatoes, chopped
2 medium onions, chopped
2 slit green chillies
3/4 cup grated coconut
1 tbsp kashmiri chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp fennel seeds
curry leaves 
1 tsp mustard seeds
salt
water 
oil

Preparation:
  1. Grind grated coconut with fennel seeds and 1 cup of water. Keep them aside.
  2. Heat oil in a pan on medium heat, splutter mustard seeds and then add curry leaves.
  3. Add onions, tomatoes, green chillies and salt , cover and cook  until onion turns translucent and cooked and tomatoes go soft.
  4. Then add kashmiri chilli powder, coriander powder, turmeric powder and prawns and mix well for few minutes until the prawns are well coated in spices.
  5. Add the drumsticks and about 1 1/2 cup water into this. Cover and cook until the prawns and drumsticks are cooked well.
  6. When they are cooked, add the ground coconut and boil for a minute. Switch off and serve hot.

Wednesday, 2 May 2012

Anchovies/Netholi Peera




Ingredients:

 1/2 kg netholi /anchovies
 1 cup grated coconut
 4 green chillies
 1 small piece ginger
 6 cloves garlic
 1/2  tsp chilly powder
 1/2 tsp turmeric powder
 1 lemon size tamarind
 1/2 tsp cumin seeds
 curry leaves
 1/2 tsp mustard seeds
  2 tbsp oil
  salt

Preparation:   
  1. Cut and clean the anchovies/ netholi. Cook it with chilly powder, turmeric powder and salt in cup water.
  2. Crush together grated coconut, green chillies, ginger, garlic, tamarind, cumin seeds and curry leaves.
  3. Heat oil in a pan and splutter mustard seeds. Then add the crushed coconut mixture and cooked anchovies, mix it well. 
  4. Cover and cook in low flame for few minutes. Then cook it uncovered till all the water evaporates out from it.  Serve hot with rice..


Tuesday, 1 May 2012

Idiyappam




Ingredients:

2 cup rice flour (used store-bought idiyappam rice flour )
water as required
salt
oil for greasing

Preparation:
  1. Boil water in a pan with enough salt.
  2. Pour the required amount of boiling water to the rice flour and mix thoroughly with continuous stirring.
  3. Then knead it with your hands until the dough becomes soft.
  4. Grease the idiyappam maker/press and idli plates with little oil to prevent sticking.
  5. Then fill a small portion of dough into the idiyappam maker and rotate/press gently into the greased idli plates.
  6. Now place the idli plates in a steamer and steam cook it until done. Serve with any curries or sweetened coconut milk.
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