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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

Thursday, 22 November 2012

Meen Mulakittathu/ Spicy Red Fish Curry


            Meen Mulakittathu is a spicy fish curry usually served with mashed tapioca or steamed rice.This curry tastes best the day after it is prepared..I used mullet fish for preparing this curry, you can use any firm fish..
 
Ingredients:

1/2 kg fish, cleaned and cut into pieces
2 medium tomatoes, sliced
12-15 whole dried kasmiri chillies/ piriyan mulaku
15 shallots, sliced (1/2 cup)
2 tbsp ginger, finely chopped
2 green chillies, slit
2 small piece kudampuli/ gambooge
1/4 tsp turmeric powder
2 cups water
a pinch of fenugreek powder
curry leaves
2 tbsp oil
salt

Preparation:
  1. Grind dried kashmiri chillies and tomatoes together to a paste and keep it aside.
  2. Heat oil in a clay pot(manchatti) or pan and add chopped ginger and saute for 1 minute.
  3. Add green chillies and curry leaves and saute. Add sliced shallots and saute till it turns light brown.
  4. Add ground paste and turmeric powder and saute well till oil separates from the sides.
  5. Add cleaned fish pieces and mix well. Add 2 cups of water, salt and gambooge/kudampuli and bring to boil.
  6. Reduce the fire to lower flame and cook until the gravy thickens. ( Don't stir after the fish is cooked, just swirl the manchatti/pan).
  7. Add a pinch of fenugreek powder and curry leaves. Switch off and keep the curry covered...Serve with mashed tapioca or rice...
Recipe Source: Magic Oven, Kairali T V

Tuesday, 20 November 2012

Green Peas Masala


 Ingredients:

1 cup green peas
1 tomato, chopped
1 big onion, finely chopped
1 tsp ginger paste
1 tsp garlic paste
2 green chillies, chopped
1 tsp chilli powder
2 tsp coriander powdr
1/4 tsp turmeric powder
1/4 tsp garam masala
1 cup thick coconut milk
curry leaves
1 tsp mustard seeds
oil

Preparation:
  1. Soak the green peas in water overnight. Cook it in a pressure cooker with enough water and salt.
  2. Heat oil in a pan and splutter mustard seeds and add curry leaves.
  3. Add chopped onions and saute till transparent.
  4. Add green chillies ,ginger and garlic paste and saute well.
  5. Add chopped tomatoes and cook till soft.
  6. Then add chilli powder, coriander powder, turmeric powder and garam masala and saute well for 1-2 minutes on low flame.
  7. Add cooked green peas along with its water (about 1/2- 3/4 cup) , mix well and boil for few minutes.
  8. Finally add the thick coconut milk and cook for 2-3 minutes. Check the salt..Serve hot with chapati,puttu, appam etc..

Monday, 19 November 2012

Prawn Masala Rice


Ingredients:

2 cups basmati rice
1/2 kg prawns, cleaned with tails intact
2 tbsp ginger, finely chopped
2 tbsp garlic, finely chopped
2 green chillies, chopped
2 medium onions, finely chopped
3/4-1 tsp chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
3/4 tsp garam masala
1 cup coriander leaves, chopped
1/2-1 cup mint leaves, chopped
2 medium tomatoes, chopped
1 1/2 cup water
3 tbsp ghee or refined oil
salt

Preparation:
  1. In a large pan, boil water adding enough salt. Add rice and cook until 3/4th done. Drain and keep it aside.
  2. Heat ghee or oil in a wide pan, add chopped ginger, garlic and green chillies and saute well.
  3. Add chopped onions and saute till transparent.
  4. Add chilli powder, coriander powder and turmeric powder and saute till raw smell disappears.
  5. Then add chopped tomatoes and saute till soft. Add garam masala and mix well.
  6. Add 1/2 cup coriander leaves, mint leaves and stir well.
  7. Add cleaned prawns and salt and saute for 1-2 minutes. Add 1 1/2 cup water and cook till prawns are done.
  8. Now add drained cooked rice and mix well. Add remaining coriander leaves and mint leaves and mix well.
  9. Switch off when it becomes dry and prawn masala is well coated with rice. Serve hot....
Recipe source: Magic Oven, Kairali T V

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

 

Sunday, 18 November 2012

Gobi 65/ Cauliflower 65


Ingredients:

1 medium cauliflower
1/2 cup plain flour/ maida
2-3 tbsp cornflour
1 tsp ginger-garlic paste
1 tbsp chilli powder
1/4 tsp cumin powder
1/2 tsp turmeric powder
a pinch of red food colour (optional)
salt
oil for frying

Preparation:
  1. Cut cauliflower into small florets. In a pan, boil water adding little salt and 1/2 tsp turmeric powder. Add cauliflower florets into this for about 10 minutes. Drain the water and keep it aside.
  2. In a bowl, add plain flour, cornflour, chilli powder, cumin powder, ginger-garlic paste, red food colour and salt and make a thick batter adding enough water.
  3. Add the drained cauliflower into this batter and marinate for 30 minutes.
  4. Heat oil in a pan and deep fry the marinated cauliflower florets till golden brown and crisp...Serve hot as a starter or as a side dish......
Sending to 60 Days to Christmas- Event by Priya and Divya

Saturday, 17 November 2012

Chicken Jalfrezi


Ingredients:

1/2 kg boneless chicken, cubed or cut into strips
2 onions, sliced
2 tomatoes
2 green capsicums, cubed
3 green chillies
2 tsp chilli powder
2 tsp garlic paste
2 tsp ginger paste
2 tsp coriander powder
2 tsp cumin powder
1 1/2 tsp garam masala
1/4 cup + 3 tbsp yoghurt
1/2 cup water
1 tbsp coriander leaves, chopped
salt to taste
oil

Preparation:
  1. Marinate the chicken pieces with garlic paste, ginger paste, coriander powder, cumin powder, garam masala, 3 tbsp yoghurt and salt and refrigerate it for atleast an hour.
  2. Grind tomatoes and green chillies together to a fine paste and keep it aside.
  3. Heat oil in a pan, add the sliced onions and fry till soft and keep it aside. Add capsicums and saute for 1-2 minutes. Keep it aside.
  4. In the same oil, add the marinated chicken pieces and fry till the chicken is soft and dry. Remove the chicken from the oil.
  5. Add chilli powder and the remaining marinade in the same oil and saute. Then add the chicken and water and cook for 5 minutes.
  6. Add 1/4 cup yoghurt, fried onions and the ground paste and cook till dry.
  7. Add the sauteed capsicums and cook for 1-2 minutes. Garnish with coriander leaves and serve...
Recipe Source: Aysha's Kitchenette

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

 

Friday, 16 November 2012

Mushroom Thoran


Ingredients:

2 cups mushrooms, sliced
1/2 cup grated coconut
1/4 cup shallots, sliced
2 green chillies, chopped
1 tsp turmeric powder
1/2- 1 tsp chilli powder
1 tsp mustard seeds
2 dry red chillies
few curry leaves
salt to taste
oil

Preparation:
  1. In a pan add sliced mushrooms and 1/2 tsp turmeric powder and cook adding little water. Keep it aside.
  2. In a bowl or plate, add grated coconut, 1/2 tsp turmeric powder, chilli powder, green chillies, sliced shallots, few curry leaves and salt and mix well using hand.
  3. Heat oil in a pan, splutter mustard seeds and add dry chillies and curry leaves. 
  4. Add coconut mixture and stir well for 1-2 minutes.
  5. Add cooked mushrooms, mix and saute well for few minutes....Serve with rice...

Thursday, 15 November 2012

Onion Rings


Ingredients:

1 large onion
1 cup plain flour/ maida
2-3 tbsp cornflour
pinch of baking soda
1 cup bread crumbs
1/2 tsp chilli powder
salt to taste
oil for frying

Preparation:
  1. Cut onion into rings and dust little plain flour over this and keep it aside.
  2. In a bowl, add plain flour, cornflour, baking soda, chilli powder, salt and little bread crumbs, mix together and make a thick batter adding water.
  3. Heat oil in a pan or kadai. Dip the onion rings in the batter and coat with the bread crumbs and deep fry till golden brown and crisp. Serve hot..
Recipe Source: Vahrehvah

Wednesday, 14 November 2012

Poricha Pathiri/ Fried Pathiri


Ingredients:

1 cup rice flour (pathiri podi)
1/4 cup grated coconut
2 shallots
1/4-1/2 tsp fennel seeds
salt to taste
oil

Preparation:
  1. Crush grated coconut, shallots and fennel seeds together and keep it aside.
  2. In a saucepan, boil 1 cup of water adding salt.
  3. Add the rice flour and combine well using a wooden spoon or spatula.
  4. Remove from heat and transfer to a wide bowl or plate. Add crushed mixture and knead well when it is still warm to a smooth dough.
  5. Roll the prepared dough into a thick big pathiri. Cut out many small round pathiris from this using a lid or glass or any other round shape.
 
     6. Heat oil in a pan and deep fry these small pathiris till it turns slight brown colour on both sides.
     7. Serve hot with chicken curry or any other spicy curry...

Tuesday, 13 November 2012

Chemmeen Thengapal Curry / Prawns Coconut Milk Curry


Ingredients:

1/2 kg prawns, cleaned
1 big onion, sliced
2 medium tomatoes, chopped
5 cloves garlic, crushed
1 piece ginger, crushed
6-8 green chillies, slit
2 tbsp coriander powder
1 tsp pepper powder
1/2 tsp turmeric powder
2 cups coconut milk
1 piece cinnamon
2 cloves
few curry leaves
1 tbsp coriander leaves, chopped
salt
oil

Preparation:
  1. Heat oil in a pan, add cinnamon and cloves. Add crushed ginger and garlic and saute. 
  2. Add sliced onions and saute well till transparent. Then add cleaned prawns and mix well.
  3. Add tomatoes, green chillies, coriander powder, turmeric powder, pepper powder, curry leaves and salt and stir well for few minutes.
  4. Add 1 cup water and cook covered on low flame till prawns are done.
  5. Open and add coconut milk,stir well and cook for few more minutes. Add chopped coriander leaves...Remove from flame and serve hot...

Monday, 12 November 2012

Vegetable Biriyani


Ingredients:

2 cups basmati rice
3 cups of water
1/2 cup cauliflower , chopped
1/2 cup carrots, chopped
1/4 cup beans, chopped
1/4 cup green peas, cooked
1/4 cup soya chunks
4 onions, sliced
2 tomatoes, chopped
3 green chillies
1" piece ginger
5-6 cloves garlic
1/2 cup coriander leaves, chopped
1 tbsp mint leaves, chopped
1 tsp yoghurt
1 tsp chilli powder
1 tsp coriander powder
a pinch of turmeric powder
1 tsp garam masala
2 cardamoms
3 cloves
2 small piece cinnamon sticks
1 bay leaf
2-3 tbsp ghee
2-3 tbsp oil
salt

For Preparing Vegetable Masala:
  1. Soak soya chunks in boiling water for 10 minutes. Wash well, drain it and keep it aside.
  2. Cut cauliflower into florets and put it in hot salted water for 5 minutes. Drain the water and keep it aside. 
  3. Grind ginger, garlic and green chillies together to a paste.
  4. Heat oil in a pan, add 3 sliced onions and saute till it turns transparent.
  5. Add ground ginger,garlic and green chillies paste and saute for few minutes.  
  6. Add chopped tomatoes and saute till soft.
  7. Add chopped carrots, beans, cauliflower, soya chunks, cooked green peas, chilli powder, coriander powder, turmeric powder, garam masala and salt and mix well.
  8. Then add yoghurt, coriander leaves and mint leaves , stir well and cook covered for few minutes in medium flame.
For Preparing Rice:
  1. Wash and drain the rice. Boil the water and keep it aside.
  2. Heat ghee in a thick bottomed pan, add cardamom, cinnamon, cloves, bay leaf and 1 sliced onion and saute till transparent.
  3. Add drained rice and saute for 4-5 minutes in a medium flame. Add boiled water and salt, cover and cook till rice is done.
For Layering:
  1. Rub little ghee in a thick bottomed pan and spread half of the cooked rice at the bottom layer.
  2. Add the prepared vegetable masala over the rice and then add the remaining rice as a top layer. Sprinkle few drops of saffron milk ( optional- mix a pinch of saffron in 2 tsp warm milk) over the rice.
  3. Close the lid tightly and heat on a low flame for about 10-15 minutes.
  4. Garnish with fried onions, cashew nuts and raisins..Serve hot..
Sending to 60 Days to Christmas- Event by Priya and Divya

 

Sunday, 11 November 2012

Chicken 65


Ingredients:

1/2 kg chicken, cut into small bite size pieces
3 tsp chilli powder
2 tsp coriander powder
1 tsp ginger-garlic paste
1/4 tsp cumin powder
1/4 tsp pepper powder (optional)
1/4 tsp turmeric powder
2 tsp cornflour
3/4-1 tsp rice flour
1/4 tsp red food colour
1 tbsp lemon juice
1 egg
salt to taste
few curry leaves
2 green chillies, halved
oil for frying

Preparation:

  1. In a bowl, add chilli powder, coriander powder, turmeric powder, cumin powder, pepper powder, cornflour, rice flour, red food colour, lemon juice and salt, mix well. Marinate the cleaned chicken pieces in it and keep it aside for atleast 2 hours.
  2. Heat oil in a pan or kadai, deep fry the curry leaves and green chillies till crisp and keep it aside.
  3. Add the marinated chicken pieces in the oil and deep fry till it turns golden brown.
  4. Garnish with fried curry leaves and green chillies. Serve as a starter...
Recipe Source: Sharmi's Passions

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

Friday, 9 November 2012

Mutton Pepper Fry


Ingredients:

250 gm mutton
1-1 1/2 tsp pepper corns
4-5 green chillies
2 inch piece ginger
6-8 garlic cloves
2 big onions, chopped
2- 2 1/2 tsp coriander powder
1/4 tsp turmeric powder
3 inch piece cinnamons
4 cloves
2 tomatoes, chopped
1 tbsp lemon juice
4 tbsp oil
1/2 cup coriander leaves
salt

Preparation:
  1. Cut and clean mutton into small pieces.
  2. Grind pepper corns, green chillies, ginger, garlic and coriander leaves with 2 tbsp water to a paste.
  3. Marinate cleaned mutton pieces with ground paste, lemon juice and salt and keep it aside for 1-2 hours.
  4. Heat oil in a pressure cooker and add chopped onions and saute till light brown.
  5. Add marinated mutton, cloves and cinnamons and saute well.
  6. When oil starts appearing, add chopped tomatoes, coriander powder and turmeric powder, mix well and saute for few minutes. 
  7. Add 1 cup water to this and pressure cook till the mutton is done.
  8. Open the cooker, if there is any gravy/ water, cook till all the water dries up and masala is well coated with mutton. Serve hot...
Recipe Source: Ummi Abdulla

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

Thursday, 8 November 2012

Red Velvet Cake

           
              My little cutie, Sheza turned 2 today. So I made this red velvet cake with cream cheese frosting for her and garnished it with her favourite sprinkles and pink colour...

Ingredients:

2 1/2 cups/ 250 gm all purpose flour
1 1/2 cups sugar
2 tbsp cocoa powder
2 tbsp red food colouring
1 cup/ 240 ml butter milk
1/2 cup/ 113 gm unsalted butter
1 tsp vanilla extract
2 large eggs
1 tsp baking soda
1 tsp white vinegar
1/2 tsp salt

For Cream Cheese Frosting:

1-8 ounce/ 227 gms cream cheese
1 cup powdered sugar (add more if needed)
1 1/2 cup heavy whipping cream
1 tsp vanilla extract

Preparation:
  1. Preheat oven to 175 degree C/ 350 degree F. Butter and flour two 8 inch round cake pans and keep it aside.
  2. Sift together all purpose flour and salt in a bowl.
  3. In a small bowl, mix red food colouring and cocoa powder to form a thin paste without lumps and keep it aside.
  4. In a large bowl, using a hand mixer or stand mixer beat the butter until soft (about 1-2 minutes).
  5. Add the sugar and beat until light and fluffy (about 2-3 minutes). Beat in eggs, one at a time, then beat in vanilla and red cocoa paste. Scrape down the sides of the bowl.
  6. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the butter milk.
  7. Beat in another third of flour mixture, then second half of butter milk. End with the remaining flour and beat well until combined.
  8. In a small cup, combine vinegar and baking soda and then quickly fold into the cake batter.
  9. Divide the batter evenly between the two prepared pans and place them in the preheated oven.
  10. Bake for 25-30 minutes or until the toothpick inserted into the centre of the cakes comes out clean. 
  11. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes, place a wire rack on top of the cake pan and invert, lifting off the pan. Allow cakes to cool completely before frosting. Then wrap in plastic and place in the refrigerator for at least an hour.
  12. To prepare cream cheese frosting, beat the cream cheese at room temperature until smooth. Add the powdered sugar and vanilla and beat until smooth.
  13. Add the whipping cream and whip until the frosting is thick enough to spread.
  14. To assemble, place one cake layer on a cake stand or a serving plate and spread with a layer of frosting.
  15. Place the second cake layer on top of it and frost the top and sides of the cake. Garnish with sprinkles or as per your wish....

Recipe Source: Joy of Baking and Pinch My Salt

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


Tuesday, 6 November 2012

Cherupayar- Pachakkaya Erissery / Green Gram - Raw Plantain Curry


Ingredients:

1 raw plantain, cut into small pieces
1 1/2 cup green gram/ cherupayar
1/2 cup grated coconut
2 tsp chilli powder
1 tsp turmeric powder
3 shallots,sliced
1 tsp cumin seeds
1 tsp mustard seeds
2 sprigs curry leaves
2-3 dry red chillies
salt
oil

Preparation:
  1. Grind grated coconut, cumin seeds, 1 tsp chilli powder, 1/2 tsp turmeric powder and 1 shallot to a smooth paste and keep it aside.
  2. Pressure cook green gram and plantain with 1 tsp chilli powder, 1/2 tsp turmeric powder and salt adding enough water for 1 whistle. Then lower the heat and cook for 5 minutes.
  3. Add the ground paste to the cooked green gram and mix well. Add more water if needed and check the salt. Cook for few minutes and remove from flame.
  4. Heat little oil in another pan, splutter mustard seeds. Add 2 sliced shallots, curry leaves and dry red chillies and add this to the curry...Serve hot with rice..
Recipe Source: Simply Spicy

Monday, 5 November 2012

Kallummakaya/ Mussels Fry


Ingredients:

20 mussels/ kallumakaya
1 tbsp chilli powder
1/2 tsp turmeric powder
1/4- 1/2 tsp fennel powder
5 cloves garlic (1 tsp garlic paste)
salt
oil for frying

Preparation:
  1. Clean the mussels outer shell and boil them with enough water, till the shells open.
  2. Drain the water and remove the mussels from the shell. Clean well the mussels by removing the black part from the bottom and all the dirts. (Check this link)
  3. In a bowl, add garlic paste, fennel powder, chilli powder, turmeric powder and salt , mix well and make a paste.
  4. Marinate cleaned mussels with this paste and keep it aside for 15-20  minutes.
  5. Heat oil in a pan, add marinated mussels and fry on both sides in medium flame till they become crispy..Serve hot..

Sunday, 4 November 2012

Prawn/ Chemmeen Biriyani


Ingredients:

1/2 kg prawns, cleaned
2 tsp chilli powder
1/2 tsp turmeric powder
4 onions, sliced
2 cups basmati rice
3 1/2 cup hot water
2" piece ginger 
5 green chillies
8-10 cloves garlic 
2 tomatoes, chopped
1/2 cup coriander leaves
few mint leaves
2 tbsp lemon juice (1 lemon)
1 tsp garam masala
2 cloves
2 cardamoms
2 cinnamons
1 bay leaf
2-3  tbsp ghee
oil
salt

 Preparation:

For Preparing Prawn Masala
  1. Clean the prawns and marinate it with chilli powder, turmeric powder and salt and keep it aside for 30 minutes.
  2. Crush ginger, garlic and green chillies together.
  3. Heat oil in a pan, add marinated prawns and shallow fry slightly on both sides and keep it aside.
  4. In the same oil used for frying prawns (add more oil if needed), add 3 sliced onions and saute till transparent.
  5. Add crushed ginger, garlic and green chillies paste and saute well.
  6. Add chopped tomatoes and saute till soft. Add chopped coriander leaves and mint leaves and mix well.
  7. Add 1/2 tsp garam masala, 1 tbsp lemon juice and salt and mix well. Then add fried prawns, mix well and cook covered for few minutes in low flame.
 For Preparing Rice
  1. Wash and drain the rice. Boil the water and keep it aside.
  2. Heat ghee in a thick bottomed pan, add cardamom, cinnamon, cloves, bayleaf and 1 sliced onion and saute till transparent.
  3. Add drained rice and saute for 4-5 minutes in a medium flame. Add boiled water and salt, cover and cook till rice is done.
  For Layering:
  1. Divide the cooked rice into two parts. Mix little biriyani colour in little milk and keep it aside.
  2. Take a wide thick bottomed pan and rub it with little ghee. Layer the bottom of the pan with one part of cooked rice. Sprinkle 1/4 tsp garam masala all over the rice.
  3. Add prepared prawn masala over the rice and then add remaining rice as a top layer.
  4. Sprinkle 1/4 tsp garam masala, biriyani colour, 1 tbsp lemon juice and coriander leaves all over this.
  5. Close with a tight lid and cook on low heat for 15-20 minutes. 
  6. Garnish with fried onions, cashew nuts, raisins and coriander leaves...Serve hot..
Sending to 60 Days to Christmas- Event by Priya and Divya

 

Friday, 2 November 2012

Clams/ Kakka Irachi Thoran


Ingredients:

1/2 kg kakka Irachi / clams
1 cup shallots, crushed
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 tsp garlic, crushed
1 tsp ginger, crushed
2 green chillies,slit
1 cup grated coconut
1/2 tsp garam masala
salt
oil

Preparation:
  1. Clean the clams and cook them adding 1/4 tsp turmeric powder, salt and little water. Keep it aside.
  2. Heat oil in a pan, add crushed shallots, curry leaves and salt and saute for 2-3 minutes.
  3. Add crushed ginger, garlic and green chillies and saute well.
  4. Add chilli powder, coriander powder and 1/4 tsp turmeric powder and saute for 1 minute.
  5. Then add cooked clams and stir well until all the masalas coated well with the clams.
  6. Add grated coconut and mix well. Then add garam masala and few curry leaves and stir well for few minutes....Serve hot with rice...

Thursday, 1 November 2012

Mushroom and Corn Rice


Ingredients:

2 cups basmati rice
1 cup fresh corn
1 cup sliced mushrooms
1 tbsp garlic, finely chopped
1 tsp pepper powder, crushed
1/2 cup onion, finely chopped
1 tsp soy sauce
3 cups of boiling water
2 tbsp butter
salt

Preparation:
  1. Wash and drain the rice and keep it aside.
  2. Heat butter in a deep bottomed pan, add garlic and saute.
  3. Add chopped onion and saute for 1-2 minutes. Then add sliced mushrooms and saute till the water from the mushrooms have dried up.
  4. Add drained rice and fry for 5 minutes in medium flame.
  5. Add boiling water and salt and mix well. Cover it with a tight lid and cook in a low flame.
  6. When the rice is 3/4 th cooked, add corn, soy sauce and crushed pepper and mix well. Cover and cook till done. Garnish with spring onions and serve hot...
Recipe Source: Magic Oven, Kairali T V

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

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