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Thursday, 30 August 2012

Pineapple Pachadi


Ingredients:

2 cups of ripe pineapple
1 cup grated coconut
1/2 tsp turmeric powder
3 tbsp yoghurt
1/2 tsp cumin seeds
5 dry red chillies
curry leaves
11/2 tsp mustard seeds
oil
salt

Preparation:
  1. Cut pineapple into small pieces and boil it with turmeric powder and salt adding 1/2 cup of water.
  2. Grind grated coconut, 3 dry red chillies and cumin seeds together to a fine paste.
  3. Crush 1 tsp mustard seeds and keep it aside.
  4. Heat oil in a pan, splutter 1/2 tsp mustard seeds. Add curry leaves, 2 dry red chillies and ground coconut paste and saute.
  5. Add the boiled pineapple pieces and yoghurt and mix well . The gravy should be thick and cover the pineapple pieces.
  6. Add the crushed mustard seeds, mix well and remove from fire...Serve with rice....
Recipe Source: Bennu's Cookomania
Sending to Sharan's Onam Grand Feast Event

Wednesday, 29 August 2012

Mixed Thoran


Ingredients:

1 big carrot
2 cups of cabbage, chopped
10 beans
1/4-1/2 cup grated coconut
2 green chillies
1/2 tsp mustard seeds
2 dry red chillies
curry leaves
oil
salt

Preparation:
  1. Chop cabbage, carrot and beans into fine pieces .
  2. Crush grated coconut and green chillies together and keep it aside.
  3. Heat oil in a pan, splutter mustard seeds. Add dry red chillies and curry leaves and saute.
  4. Add chopped vegetables and salt and cook till done.
  5. Add the crushed coconut mixture, mix well and cook for 1-2 minutes..Serve as a side dish with rice..
Sending this to  Sharan's "Celebrating Independence Day " and Onam Grand Feast Event

Monday, 27 August 2012

Poriyappam


           Poriyappam is a snack usually prepared during Eid. It can be stored in a container and will last for few days.

Ingredients:

1/4 kg Pori/ Puffed Rice
3/4 kg jaggery
3-4 cups of grated coconut
1 cup raw rice/ pachari
1 egg
salt
oil

Preparation:
  1.  Soak the raw rice in water for 2-3 hours. 
  2. Grind the puffed rice/ pori into a fine powder and keep it aside.
  3. In a pan, add jaggery and melt it adding little water. 
  4. Add the grated coconut , mix well  and stir until it becomes dry.
  5.  Mix the powdered pori into this and make small balls with this mixture.

           5. Grind together raw rice, egg and salt adding little water to a thick smooth batter.
           6. Heat oil in a pan, dip each of the balls in the batter and deep fry...



Sunday, 26 August 2012

Red Swiss Chard / Silverbeet Aviyal


              I adapted this recipe from Yummy O Yummy..

Ingredients:

1 bunch silverbeet/ Red swiss chard
3 slit green chillies
2-3 slices mango pieces ( or can use yoghurt)
3/4 cup grated coconut
1/2 tsp cumin seeds
a pinch of turmeric powder
1/2 tsp chilli powder
1-2 sprig curry leaves
coconut oil
salt

Preparation:
  1. Grind grated coconut with cumin seeds to a coarse paste and keep it aside.
  2. Wash the silverbeet leaves and chop them, and also slice the stem to 2 inch pieces.
  3. In a wide pan, add the sliced stems along with turmeric powder, chilli powder, curry leaves, slit green chillies and 1/2 cup water. Cover and cook it. 
  4. Add chopped leaves and mango pieces when it is half-done.
  5. When the leaves and stems are cooked well, add the ground coconut paste and stir well and cook for 2-3 minutes.
  6. Add 2 tsp coconut oil and curry leaves, mix well. Switch off and close with a lid. Serve with rice..

Saturday, 25 August 2012

Mutton Roast- Naadan Style



Recipe Source: Our family friend - Rajitha Dinesh, Perth

 Ingredients:

1 kg mutton, cut into small pieces
2 big onions, thinly sliced
2 inch ginger, crushed
7-8  cloves garlic, crushed
4 green chillies,chopped
2 shallots, crushed (optional)
2 1/2 tsp kashmiri chilli powder
2 1/2 tsp coriander powder
3/4 tsp turmeric powder
2-3 tsp cumin seeds (roasted and crushed)
1/2 tsp garam masala
curry leaves
2 tbsp coconut oil

Preparation:
  1. Drain the cleaned mutton pieces and marinate it with sliced onion, ginger, garlic, green chillies, crushed shallots, few curry leaves, kashmiri chilli powder, coriander powder, turmeric powder, garam masala, salt and 1 tsp coconut oil.
  2. Pressure cook the marinated mutton without water for 3-4 whistles. Don't overcook the mutton. When pressure releases, open it and if there is any remaining water inside, cook till all the water dries up.
  3. Heat coconut oil in a pan/ kadai and add cooked mutton. Add roasted cumin powder and lots of curry leaves.
  4. Stir well and roast till it becomes dry...Serve hot..

Thursday, 23 August 2012

Chakka Puzhukku/ Mashed Jackfruit

 
Ingredients:

3 cups chopped unripe jackfruit
1 1/2 cup grated coconut
3 green chilli
2 cloves garlic
1/4 tsp cumin seeds
1/2 tsp turmeric powder
2 sprigs curry leaves
1 tbsp coconut oil
salt

Preparation:
  1. Grind the grated coconut, green chillies, garlic and cumin seeds to a coarse mixture without adding water and keep aside.
  2. Cook the chopped jackfruit with little water, salt and turmeric powder.
  3. Add the ground mixture to the cooked jackfruit, mash well and cook for 1-2 minutes. Check salt. Switch off the flame.
  4. Add curry leaves and coconut oil and mix well. Serve hot..
  •  I used frozen unripe jackfruit for the above recipe... 
Recipe Source:  Lekshmi's Adukkala

Wednesday, 22 August 2012

Kozhi Mulaku Curry/ Spicy Red Chicken Curry


Ingredients:

1/2 kg chicken, cut into pieces
2 onions, chopped
1 big tomato, chopped
2 green chillies
5 garlic cloves, crushed
1" piece ginger, crushed
3-4 tsp kashmiri chilli powder
2- 2 1/2 tsp coriander powder
1/2 tsp turmeric powder
1/4 tsp garam masala
1/4 tsp chicken masala
3 cloves
2 cardamoms
2 small piece cinnamon sticks
salt
water
oil

Preparation:
  1. Heat oil in a pan/ kadai , add chopped onions, cardamom, cinnamon and cloves and saute till onion becomes transparent.
  2. Add ginger, garlic and green chillies and saute for 1-2 minutes.
  3. Add chopped tomatoes , stir well and saute till soft and tomatoes are cooked.
  4. Now add kashmiri chilli powder, coriander powder and turmeric powder and mix well.
  5. Add 1 1/2- 2 cups of water and salt and allow to boil.
  6. Add cleaned chicken pieces to this and mix well. Mix in garam masala and chicken masala. Cover and cook till chicken is done.
  7. Check salt and if gravy is not enough, add more water and boil for few minutes. Serve hot...

Tuesday, 21 August 2012

Egg Biriyani


Ingredients:

For Rice:

2 1/2 cup basmati rice
4 1/2 cup water
1 onion, thinly sliced
2 cardamoms
2 cloves
2 cinnamon sticks
ghee
salt

For Omelette:

2 eggs
1 onion, chopped
1-2 green chillies, chopped
salt

For Egg Masala:

4 hard boiled eggs
3 onions, thinly sliced
2 tomatoes, finely chopped
5 garlic cloves
1 inch piece ginger
4 green chillies
1/2 cup coriander leaves, chopped
2 tbsp mint leaves, chopped
2 tbsp yoghurt
2 tsp pepper powder
1/2 cup grated coconut
1 tsp garam masala/ biriyani masala
salt
oil

Preparation:

For Preparing Rice:
  1. Wash and soak rice for 30 minutes. Heat  ghee in a pan, add cardamom, cinnamon, cloves and sliced onion and saute till transparent.
  2. Add drained rice and saute for 2-3 minutes in a low flame. To this add water and salt and cook till rice is done. Keep it aside.
 For Omelette and Egg Masala:
  1. Beat 2 eggs adding 1 chopped onion, chopped green chillies and salt. Make an omelette using these mixture. Cut it into small pieces and keep it aside.
  2. Remove the outer shells of boiled eggs , cut it into halves or make slits.Keep it aside.
  3. Grind ginger, garlic and green chillies together to a paste. Blend grated coconut with yoghurt to a smooth paste adding little water.
  4. Heat oil in a pan, add sliced onions and saute till transparent. 
  5. Add ground paste and salt, stir well for 1- 2 minutes. Add chopped tomatoes and saute till soft.
  6. Add coriander leaves, mint leaves and pepper powder ,mix well.
  7. Then add blended coconut-yoghurt mixture and garam masala and mix well. Check salt.
  8. Now add boiled eggs and omelette pieces, mix well to coat well with the masala.
For Layering:
  1. Take a cooking pan, apply little ghee at the bottom. Spread little cooked rice at the bottom layer, then add half of the egg masala.
  2. Now add another layer of rice over masala, followed by the egg masala.
  3. Spread rest of the rice as top layer. Sprinkle garam masala ,2 tbsp ghee and few drops of saffron milk (mix a pinch of saffron in 2 tsp warm milk -optional) over the rice.
  4. Close with tight lid and cook on low heat for 15 minutes.
  5. Garnish with fried onions, cashews, raisins and coriander leaves...Mix  and Serve hot...
Sending to Eid Potluck Party @ My Culinary Adventures

Sunday, 19 August 2012

Trifle Pudding


                            Eid Mubarak to all my readers and fellow bloggers...
           Trifle pudding is a dessert prepared using sponge cake, thick custard, mixed fruits, jelly and whipped cream and it is arranged in layers.....Great dessert for parties....

Ingredients:

Sponge cake
4 tbsp Raspberry jam mixed with little warm water
mixed fruits ( I used canned mixed fruits)
1 packet strawberry/ raspberry jelly

For Custard:
2 cups of milk
2 tbsp custard powder
3-4 tbsp sugar

Heavy whipped cream for final layer

Preparation:
  1. First prepare the custard - Make a paste with custard powder by adding 1/4 cup milk. Boil remaining milk with sugar. Add the paste to the boiling milk and stir continuously till it form a thick custard. Allow to cool and refrigerate it.
  2. Prepare the jelly as per the instructions given in the packet and refrigerate to set.
  3. To arrange trifle, take a glass bowl or serving glasses.
  4. Cut the cake into slices and spread jam on this cake slices.  Line the bottom of the bowl with cake pieces.
  5. Then layer with mixed fruits with its syrup (little).
  6. Pour the prepared cold custard over the fruit layer and spread it.
  7. Cut the jelly into small pieces and arrange on top of it as another layer.
  8. Repeat the same process for another layers. Then add the whipped cream and cherries as a top layer. Refrigerate and serve chilled....

Sending to Eid Potluck Party @ My Culinary Adventures

Friday, 17 August 2012

Onion Pakoras/ Ulli Bhaji


           I tried this Onion Pakoras from Asmath's space, Fit for a taste. It came out perfect and crispy...

Ingredients:

3 medium onions, thinly sliced
2 green chillies, chopped
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/4 tsp cumin powder
few curry leaves, chopped
few coriander leaves, chopped
1 cup gram flour/ kadalamavu (add more if required)
salt
water, to sprinkle
oil

Preparation:
  1. Add  sliced onion, green chillies, red chilli powder, coriander powder, cumin powder, curry leaves, coriander leaves and salt in a bowl and mix well.
  2. Slowly add gram flour into this and mix well to form medium thick paste by adding water little by little.
  3. Heat oil in a pan, drop little batter using spoon or hand and fry till golden and crisp. Serve hot with tea...
Sending  to Ramadan Friendly Recipes hosted by The Halal Foodie

Thursday, 16 August 2012

Mutta Mukki Porichathu/ Egg Fritters


Ingredients:

5 eggs, boiled and shelled
1 1/2 cup raw rice/ pachari
3/4 - 1 cup cooked rice
1 small piece ginger, finely chopped
4 green chillies, finely chopped
2 sprigs curry leaves, finely chopped
1 tbsp coriander leaves, chopped
1 small onion, chopped
salt
oil

Preparation:
  1. Soak raw rice in water for 3-4 hours. Then grind it along with cooked rice and salt adding enough water to a thick batter.
  2. Add chopped onions, ginger, green chillies, curry leaves and coriander leaves to this batter and mix well.
  3. Cut the boiled eggs lengthwise and dip each egg in the prepared batter.
  4. Heat oil in a pan and fry it until golden and crisp...Serve hot..
Sending to Ramadan Friendly Recipes @ The Halal Foodie


Wednesday, 15 August 2012

Green Chicken Pakoda/ Kozhi Appam


Ingredients:

12-15 pieces of chicken
1 cup coriander leaves
2-3 green chillies
small piece of ginger
1 egg
1 tbsp cornflour
5-6 tbsp plain flour (add more if needed)
1/2 tsp turmeric powder
salt
oil for frying

Preparation:
  1. Marinate the chicken pieces with turmeric powder and salt. ( Optional: Can cook chicken pieces till half done)
  2. In a blender, add egg, cornflour, green chillies, ginger, coriander leaves and salt and blend to a smooth batter adding little water.
  3. Transfer this to a bowl, add plain flour little by little till it becomes a thick batter.
  4.  Dip the chicken pieces in the prepared batter and coat well with the batter.

       5. Heat oil in a pan and fry the chicken pieces on both sides..Serve hot...


Sending to Ramadan Friendly Recipes @ The Halal Foodie

 
Eid Potluck Party @ My Culinary Adventures

 

Tuesday, 14 August 2012

Black Forest Cake - My 100th Post

 Hi Friends,

           I am very happy and excited to post my 100th recipe today.  I really enjoyed my last few months of blogging. My sincere thanks to all of you, for your support and encouragement. Please continue to visit my blog and leave your valuable comments..
            I also would like to thank my family for supporting me during the last few months of  blogging..

   Black Forest Cake 



Recipe Source: Madhurasrecipes

Ingredients:

For Chocolate Sponge:

1 1/2 cup plain flour
3/4 cup unsweetened cocoa powder
3 large eggs
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 cup milk
3/4 cup cooking oil

For Whipping Cream:

1 pint/ 2 cups heavy whipping cream
1/2 cup icing sugar
1/2 tsp vanilla essence

For Garnish:

Chocolate shavings
cherries

Preparation:

For Chocolate Sponge:
  1. In a bowl, mix plain flour with cocoa powder, baking soda and baking powder. Sieve it and keep it aside.
  2. In another bowl, take sugar and add eggs, oil and milk  and beat together until sugar dissolves.
  3. Add dry ingredients (step 1) to this and mix well.
  4. Pour this chocolate cake batter in to greased 9" baking pan.
  5. Bake at 190 degree celcius for 30- 40 minutes or  until the toothpick/ skewers inserted in the middle of the cake comes out clean.
  6. Leave it in the pan for 5 minutes and then turn the cake over to a wire rack to cool completely.
For whipping Cream Filling:
  1.  In a mixing bowl, place heavy whipping cream. To this add icing sugar and vanilla essence and whip until soft peaks are formed.
 For garnshing, take any chocolate bar and peel or grate it using a peeler.

For Assembling:
  1. After the cake cools down, remove its top crust and then divide into 3 equal layers.
  2. Sprinkle cherry syrup or sugar syrup on all the chocolate cakes.
  3. Place one layer of chocolate cake on a serving plate/ cake stand and add a layer of whipped cream and spread it all around.
  4.  Place another layer of cake and spread out one more layer of whipped cream.
  5. Now  place the final layer of cake and gently press down. Spread the remaining whipped cream on top and all over the cake.
  6. Sprinkle chocolate shavings over the cake and garnish with cherries...........
  • Can also add cherries in between the cake layers...



Sunday, 12 August 2012

Chicken Rose Rolls


Recipe Source:  Fauzia's Kitchen Fun

Ingredients:

For the dough:
2 cups plain flour
1/2 tbsp instant yeast
1 tbsp powdered milk
1/2 tsp salt
2 tbsp oil
1/2 tsp castor/ powdered sugar
1 egg

For the filling:
1 cup chicken, cooked 
1 big onion, sliced
1 tsp ginger paste
2 green chillies
1/4 tsp garam masala
a pinch of turmeric powder
1 sprig curry leaves, chopped
salt
oil

Sesame seeds to sprinkle

Preparation:
  1. First prepare the chicken filling - Cook chicken adding little pepper powder and salt. Shred it and keep it aside.
  2. Heat little oil in a pan, add onion and saute till soft. Add ginger, green chillies, curry leaves, turmeric powder, garam masala and salt and saute well.
  3. Add  shredded chicken into this and mix well. Keep it aside.
  4. In a bowl, add plain flour, yeast, powdered milk, powdered sugar, salt, oil and 1 egg, mix well and knead to a medium soft dough adding slightly warm water. Leave it to rise for 1 hour.
  5. Divide the dough into 8 equal balls and roll out each ball to about 4" diameter disc.
  6. Make 4 diagonal slits and add the filling in the centre.

      7. Take one portion and cover the side of the filling with it.


        8.Take the opposite portion and cover the other side of the filling with it.

   
           9. Bring the third portion around the previous layer and the last portion around. Pinch the
dough on the sides to seal it.

          10. Place the prepared rolls on a greased tray. Preheat the oven to 180 degree celcius. Brush each prepared rose with little milk and sprinkle with sesame seeds.

    
      11. Bake for about 15-20minutes or until tops are golden...and Serve...


  • Can use any sweet or savoury filling of your choice...

Sending to Ramadan Friendly Recipes @ The Halal Foodie


Eid Potluck Party @ My Culinary Adventures

 



 

Saturday, 11 August 2012

Double Layer Fruit Custard


Ingredients:

For Vanilla Custard:
2 cups of milk
2 tbsp vanilla custard powder
3-4 tbsp sugar

For Strawberry Custard:
2 cups of milk
2 tbsp strawberry custard powder
3-4 tbsp sugar
Fruits chopped (apple,banana, strawberries ,pine apple etc...)

Preparation of Vanilla Custard:
  1. Make a paste with 2 tbsp vanilla custard powder by adding little portion from 2 cups of milk.
  2. Mix  sugar to the remaining milk and bring to boil.
  3. Add the paste to the boiling milk and stir continuously until smooth and thick..Allow it to cool and refrigerate it.
 Preparation of Strawberry Custard:
  1. Make a paste with 2 tbsp strawberry custard powder by adding little portion from 2 cups of milk.
  2. Mix sugar to the remaining milk and bring to boil.
  3. Add the paste to the boiling milk and stir continuously until smooth and thick. Allow it to cool and refrigerate it.
      In a serving bowl or glass, add a layer of vanilla/ strawberry custard ,then a layer of chopped fruits ,then another layer of strawberry/ vanilla custard and the top layer with chopped fruits...Serve cold.....

Sending to Ramadan Friendly Recipes @ The Halal Foodie

 

Eid Potluck Party @ My Culinary Adventures

 

Friday, 10 August 2012

Chicken Pouch / Chicken Bag


Ingredients:

1 cup chicken, cooked 
1 big onion, sliced
1 tsp ginger paste
2 green chillies
1/4 tsp garam masala
a pinch of turmeric powder
1 sprig curry leaves, chopped
1 cup plain flour
a pinch of red colour
salt
oil

Preparation:
  1.  Cook chicken adding little pepper powder and salt. Shred it and keep it aside.
  2. Heat little oil in a pan, add onion and saute till soft. Add ginger, green chillies, curry leaves, turmeric powder, garam masala and salt and saute well.
  3. Add  shredded chicken into this and mix well. Keep it aside.
  4. In a bowl, take a small quantity of plain flour, just enough to make a puri. Add a pinch of red colour , knead it and make a puri out of it. Cut into thin ribbons and keep it aside.
  5.  In another bowl, add remaining plain flour and salt and knead well to a dough adding enough water.
 

      6. Make small balls from the dough and roll out into a small puri shape. Add little prepared masala in the centre.

           7. Make a pouch as shown in below...


           8. Roll the piece of ribbon around the pouch as shown in below..


           9. Repeat the same process in the remaining dough..

           
           10. Heat oil in a pan and fry it till golden brown...Serve hot..


 Recipe Source: Asianet Cookery Show

Sending this recipe to -
 Ramadan Friendly Recipes hosted by The Halal Foodie


 Joy from Fasting to Feasting - V hosted by Yummy Food
 

Eid Potluck Party   @ My Culinary Adventures

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