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Monday, 30 December 2013

Broccoli Masala


Ingredients:

1 broccoli
2 onions, chopped
1" piece ginger, crushed
4 garlic, crushed
1 big tomato, finely chopped
4 green chillies, chopped
1 sprig curry leaves
1 1/2- 2 tsp coriander powder
1 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala
salt
few coriander leaves

Preparation:
  1. Wash and cut broccoli into florets.
  2. Heat oil in a pan and add chopped onions and saute well till transparent.
  3. Add crushed ginger, garlic and green chillies and saute well.
  4. Add chopped tomato and saute till soft.
  5. Then add coriander powder, chilli powder, turmeric powder, garam masala and curry leaves and mix well for 1-2 minutes.
  6. Add broccoli florets and salt and mix well.
  7. Cover and cook it on low flame till done, stirring in between.
  8. Add coriander leaves, mix well and remove from flame.....Serve hot... 

Sunday, 29 December 2013

Mathi/ Sardine Fry


Ingredients:

10 sardines/ mathi, cleaned
2 - 3 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp ginger paste
1/2 tsp garlic paste
salt
oil for shallow frying

Preparation:
  1. Cut and clean sardines. Make slits on both sides of the fish.
  2. Make a thick paste of chilli powder, turmeric powder, ginger paste, garlic paste and salt adding little water.
  3. Marinate the sardines with the prepared paste and keep it aside for 15-30 minutes.
  4. Heat oil in a pan on medium heat and shallow fry the marinated fish on both sides till done. Serve with rice...

Saturday, 28 December 2013

Chena Mezhukkupuratti/ Yam Stir Fry


Ingredients:

300 gms (2 cups) yam/ chena, peeled and cubed
1/2 cup shallots, sliced
1 tsp crushed red chillies
1/2 tsp pepper powder
1/2 tsp turmeric powder
2 dry red chillies
1 sprig curry leaves
1/2 tsp mustard seeds
salt
coconut oil

Preparation:
  1. Cook yam/ chena with 1/4 tsp turmeric powder and salt adding water. Do not over cook. Drain the water and keep it aside.
  2. Heat oil in a pan and splutter mustard seeds.
  3. Add sliced shallots and saute well.
  4. Add dry red chillies, curry leaves, 1/4 tsp turmeric powder, crushed red chillies, pepper powder and salt and saute well.
  5. Then add cooked chena and mix well for 2-3 minutes. Add 1 tsp coconut oil and mix well.
  6. Remove from flame and serve with rice.......

Friday, 27 December 2013

Pineapple, Cucumber and Pomegranate Salad


Ingredients:

1 cup pineapple, cut into small pieces
1 cup cucumber, peeled and cut into small pieces
1 cup pomegranate seeds
1 green chilly, finely chopped
1- 1 1/2 tbsp lemon juice
2 tbsp coriander leaves, chopped
salt

Preparation:
  1. In a bowl, add chopped pineapple, cucumber, pomegranate seeds, green chilly, coriander leaves, lemon juice and salt and mix well.
  2. Transfer to a plate and serve...

Thursday, 26 December 2013

Green Peas Pulao/ Pulav


Ingredients:

3/4 cup fresh green peas
1 big onion, sliced
1 1/2 cup basmati rice
4 green chillies
1/4 cup coriander leaves
1/4 cup mint leaves
1/2" piece ginger
2-3 small piece cinnamon
4 cloves
1/4 tsp sajeerakam
4 tbsp ghee
salt

Preparation:
  1. Wash the basmati rice, drain it and keep it aside.
  2. Grind green chillies, coriander leaves, mint leaves and ginger together and keep it aside.
  3. Heat ghee in a pan and add sajeerakam, cloves and cinnamon. Add sliced onions and saute well till transparent.
  4. Add ground paste and saute well for 2-3 minutes.
  5. Add drained rice and fry for a minute. Then add 3 cups of water and mix well.
  6. Add green peas and salt and stir well. 
  7. When it starts to boil, reduce the flame and cook covered till done. Remove from flame and serve hot... 

Monday, 23 December 2013

Tutti Frutti Cookies


Recipe Source: Spicy Treats

Ingredients:

1 cup all purpose flour
1/2 cup powdered sugar
6 tbsp unsalted butter, softened
1/4 tsp vanilla extract
1/4 cup tutti frutti/ candied fruit
1-2 tbsp milk

Preparation:
  1. In a mixing bowl, add softened butter and powdered sugar and beat until it turns light and fluffy.
  2. Add vanilla extract and stir well. Then add flour and mix well.
  3. Now add the tutti frutti and mix well and using milk knead it to a soft dough. The dough should be slightly sticky but firm enough to hold its shape.
  4. Roll the dough into a log and wrap it in a cling wrap and freeze it for 40 minutes.
  5. Preheat the oven to 160 degree celcius. 
  6. Remove the dough log from freezer and cut into 5 mm thick slices or roll it into slightly thick rounds and cut into desired shapes using cookie cutters.
  7. Place them in a baking sheet lined with parchment paper or baking paper, leaving some space between them.
  8. Bake them in a preheated oven for 12-15 minutes or until the edges are slightly golden brown.
  9. Remove from the oven and let them cool down for 2-3 minutes.
  10. Transfer them to a wire rack and let them cool...Store in an air tight container..

Thursday, 19 December 2013

Black and White Chocolate Pie


Ingredients:

2 packet bourbon biscuits or any chocolate flavoured cream biscuits
100 gm butter, softened (at room temperature)
1/2 litre milk
4 tbsp corn flour
6 tbsp powdered sugar
150 gm (2 cup) white chocolate, grated
3/4 tsp vanilla essence
1 tbsp gelatin
1/4 cup cold water
2 cup whipped cream
grated dark chocolate, for garnishing

Preparation:
  1. Crush biscuits into fine powder and keep it aside.
  2. Soak gelatin in 1/4 cup cold water for 5 minutes.
  3. In a bowl, add butter and beat well with wooden spoon. Then add the biscuit powder and mix well.
  4. In a springform pan, put the biscuit base and spread evenly. Then gently press down using your fingers, until it forms a nice even layer at the bottom of the pan.
  5. Keep the prepared biscuit base in the refrigerator for 20 minutes.
  6. Mix corn flour in 1/2 cup milk and keep it aside.
  7. Heat the remaining milk and powdered sugar in a pan.
  8. When milk reaches the boiling point, add corn flour- milk mixture and stir continuously till it thickens.
  9. Switch off the flame and add soaked gelatin and mix well.
  10. Add grated white chocolate and stir well till it dissolves. Keep it aside to bring to a room temperature.
  11. In a bowl, whip 1 cup cream to 2 cup whipped cream.
  12. Fold in the whipped cream to the prepared mixture and then add vanilla essence and mix well.
  13. Add this filling above the prepared biscuit base and keep it in the freezer to set and then place it in the refrigerator.
  14. Demould and garnish it with grated dark chocolate. Cut it into wedges and serve........

Recipe Source: Magic Oven

Wednesday, 18 December 2013

Aval/ Rice Flakes Vellayappam


                This is the vellayappam without coconut and rice flakes/ aval is used for its preparation...

Ingredients:

2 cup raw rice/ pachari
1 cup white aval/ rice flakes
1/2 tsp yeast
1 tbsp sugar
salt

Preparation:
  1. Soak raw rice in water for 3-4 hours and grind it to a smooth batter adding little water.
  2. Add aval/ rice flakes (soaked for 10 minutes in little water) to the ground batter and blend well again.
  3. Transfer the ground batter to a large bowl and add yeast and sugar and mix well. Keep it for fermentation for about 6-8 hours.
  4. When batter is fermented well, add salt, mix well and keep it aside for 30 minutes.
  5. Heat an appachatti/  non stick pan and pour a ladleful of batter in the centre and rotate the pan  in a circular manner.
  6. Cover with a lid and cook on medium flame until the appam is cooked well. Transfer it to a plate and repeat with the remaining batter..Serve with any curry of your choice... 

Tuesday, 17 December 2013

Mushroom and Baby Corn Soup


Ingredients:

1 cup mushrooms, sliced
1/2 cup baby corns, sliced
1 onion, finely chopped
3 garlic cloves, crushed
1/2 tsp pepper powder
1/4 tsp nutmeg powder
1 vegetable stock cube
2- 2 1/2 cup water
2 tbsp corn flour
1 tbsp oil
salt

Preparation:
  1. Heat oil in a pan, add chopped onions and garlic and saute well.
  2. Add sliced mushrooms, baby corn, nutmeg powder, pepper powder, vegetable stock cube and salt and saute well till vegetables are half cooked.
  3. Then add water and mix well. When it starts to boil, reduce the flame and cook the vegetables till done.
  4. Mix cornflour with little water and add this to the boiled soup stirring continuously. 
  5. When it reaches the required consistency, remove from flame and serve hot...

Monday, 16 December 2013

Cherupayar/ Green Gram Biriyani


Ingredients:

1 cup cherupayar/ green gram
2 1/2 cup basmati rice
2 onion, thinly sliced
1 1/2 tbsp ginger paste
1 1/2 tbsp garlic paste
8 green chillies, slit or paste
1 tomato, thinly sliced
2 tsp kasuri methi
2 piece cinnamon
6 cloves
5-7 cardamom
1 tsp caraway seeds/ sajeerakam
2 bay leaves
3 tbsp yoghurt, sourless
3/4 tsp turmeric powder
3/4-1 cup coriander leaves
1/2-1 cup mint leaves
6 cup boiling water
salt
few cashew nuts
ghee

Preparation:
  1. Soak green gram in 4-5 cups of hot water for about 4-5 hours. Drain it and keep it aside.
  2. Wash and soak basmati rice in water for 15 minutes. Drain it and keep it aside.
  3. Heat a thick pan and add ghee (or oil). Add bay leaves, cloves, cardamom, cinnamon, caraway seeds and saute well.
  4. Add sliced onions, green chillies and salt and saute well till transparent.
  5. Add garlic paste and ginger paste and saute till raw smell disappears.
  6. Add turmeric powder and kasuri methi and mix well.
  7. Then add the yoghurt and stir well.
  8. Add thinly sliced tomato and saute till soft. Add coriander leaves and mint leaves and mix well.
  9. Add drained rice and mix well for 2 minutes. Add drained green gram/ cherupayar and mix well.
  10. Add boiling water and salt, cover it and allow to boil. Then reduce the heat and cook in low flame till done.
  11. Garnish with fried onions and cashew nuts and serve hot...........
Recipe Source: Magic Oven

Saturday, 14 December 2013

Strawberry Popsicles


Ingredients:

4-5 cups ( 2 pounds) ripe strawberries, washed, hulled and halved
2-3 tbsp sugar
2 tbsp lemon juice

Preparation:
  1. Add strawberries and sugar in a bowl, mix well and keep it aside for 15-30 minutes.
  2. In a blender, add the strawberries and lemon juice and blend well until strawberries are pureed.
  3. Pour this into popsicle mould and freeze it for 4-5 hours or overnight....

Thursday, 12 December 2013

Chicken Nuggets


Ingredients:

1 cup boneless chicken, cooked
1/2-1 tsp pepper powder
1/2- 1 tbsp cornflour
1/2 cup bread crumbs
1 egg
salt
oil

Preparation:
  1. Cook chicken adding pepper powder and salt.Grind it without any water and keep it aside.
  2. Add cornflour and salt (if needed) to the ground chicken and mix well to form a dough.
  3. Make small balls out of it and roll them into the required shape.
  4. Beat the egg in a bowl. Dip each prepared nuggets in it and roll them in bread crumbs.
  5. Heat oil in a pan and fry it till golden brown on both sides...Serve hot with sauce.

Wednesday, 11 December 2013

Vendakka- Thairu Mulaku/ Okra- Curd Chilly Kichadi


Ingredients:

10-12 vendakka/okra
1 cup grated coconut
1 1/2 cup yoghurt
5 curd chillies/ thairu mulaku
1 tsp mustard seeds
1/4 tsp cumin seeds
1/2 tsp fenugreek seeds
curry leaves
salt
oil

Preparation:
  1. Cut okra/ vendakka into small pieces and fry it in the oil and keep it aside.
  2. Grind grated coconut, 1/2 tsp mustard seeds and cumin seeds together.
  3. Heat little oil in a pan and add the ground coconut paste and saute till the raw smell disappears.
  4. Remove from flame and to this add beaten yoghurt, salt and fried vendakka and mix well.
  5. Heat oil in another pan and splutter 1/2 tsp mustard seeds, fenugreek seeds,curd chillies and curry leaves.
  6. Add the seasoning to the prepared kichadi , mix well and serve with rice......

Tuesday, 10 December 2013

Prawns/ Chemmeen Thoran


Ingredients:

1/2 kg ( 1 cup) prawns/ chemmeen, cleaned
1 cup shallots, sliced into round pieces
1 tbsp ginger, finely chopped
1 1/2 cup grated coconut
4 shallots
5-6 green chillies
2 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp mustard seeds
2-3 dry red chillies
curry leaves
salt
1 tbsp oil

Preparation:
  1. Crush grated coconut, chilli powder, turmeric powder, 4 green chillies and 4 shallots together to a mixture (thoran mixture).
  2. Heat a pan or manchatti/ clay pot and add oil. Splutter mustard seeds and add dry red chillies and curry leaves.
  3. Add ginger chopped and saute. Add sliced shallots and 1-2 sliced green chillies and saute for few minutes.
  4. Add cleaned prawns and mix well for 1-2 minutes.
  5. Add crushed mixture, 1 - 1 1/2 cup water and salt and mix well.
  6. Cover and cook on medium flame for 10 minutes.
  7. Open the lid, stir well for 1-2 minutes till all the water dries up..Remove from flame and serve with rice...

Monday, 9 December 2013

Watermelon Jelly


Ingredients:

4 cups watermelon, chopped
2-4 tbsp sugar
1 tsp lemon juice
2 tbsp gelatin
1 1/2 cup water

Preparation:
  1. Remove seeds from watermelon and chop into small pieces.
  2. Soak gelatin in 1/2 cup cold water.
  3. In a blender, add chopped watermelon, sugar and lemon juice and blend well and strain it through a sieve.
  4. Boil 1 cup water in a pan and add to the gelatin and mix it well till it melts.
  5. Add the melted gelatin to the watermelon juice and mix wells.
  6. Transfer this to a tray and freeze it for 1/2 - 1 hour. When set, cut into pieces and serve...
Recipe Source: Magic Oven

Saturday, 7 December 2013

Ridge Gourd - Tomato Curry / Peechinga - Thakkali Curry


Ingredients:

250 gm ridge gourd/ peechinga, peeled and chopped
3 medium tomatoes, chopped
3 green chillies, slit
2 onions, finely chopped
2 garlic cloves, finely chopped
1/2 tsp turmeric powder
1 sprig curry leaves
salt
1 1/2- 2 tbsp oil

Preparation:
  1. Heat oil in a pan, add chopped onion and garlic and saute well.
  2. Add turmeric powder and saute well for 1-2 minutes.
  3. Then add chopped ridge gourds, tomatoes, curry leaves and salt and mix well.
  4. Cover and cook in low flame till done. Serve as a side dish....

Thursday, 5 December 2013

Chilli Chicken Rice


Ingredients:

600 gm chicken, cut into small pieces
4 big onions, sliced
6-8 green chillies, chopped
2 tbsp garlic, finely chopped
2 cup basmati rice
2 tbsp soy sauce
1 tbsp green chilli sauce
1/2 capsicum, chopped
spring onions, chopped
1 tsp crushed pepper
3 1/2 cup boiling water
2 tbsp oil
salt

Preparation:
  1. Wash and drain the basmati rice and keep it aside.
  2. Heat oil in a pan, add garlic and saute. Add green chillies and onions and saute well for few minutes. ( Do not change the colour).
  3. Add cleaned chicken pieces and saute for 2-3 minutes.
  4. Then add soy sauce and chilli sauce and mix well for 5 minutes. 
  5. Add crushed pepper and salt and mix well.
  6. Add drained basmati rice and stir well. Then add boiling water and mix well.
  7. Cover and cook in low flame till done. Add chopped capsicum and spring onions and mix well. 
  8. Open the lid and cook for another 3-5 minutes. Garnish with spring onions and serve hot...
Recipe Source: Magic Oven

Tuesday, 3 December 2013

Prawn 65


Ingredients:

250 gm prawns, cleaned
1 tsp ginger-garlic paste
1 tsp chilli powder
1/4 tsp garam masala
2 green chillies, finely chopped
3/4 - 1 tbsp plain flour
3/4 - 1 tbsp cornflour
1 tbsp rava/ semolina
1 tbsp lemon juice
1 tbsp yoghurt
1/2 of 1 egg
red colour (optional)
salt
oil for frying

Preparation:
  1. In a bowl, add cleaned prawns, chilli powder, ginger-garlic paste, garam masala, finely chopped green chillies and salt and mix well. Keep it aside for 30 minutes.
  2. Then add plain flour, cornflour, lime juice, yoghurt, rava, egg and red colour to the marinated prawns and mix well.
  3. Heat oil in a pan and fry the marinated prawns till done and serve hot.....

Monday, 2 December 2013

Rose Milk Popsicles


               Summer started here in Perth, Australia..and it is very hot compared to New Zealand..Kids started demanding for ice lollies / popsicles and ice creams, so started trying popsicles with different combinations and colors for them...Today's recipe is a simple rose milk popsicle..

Ingredients:

1 1/2 cup milk
3-4 tbsp sugar ( adjust to your taste)
5-6 drops of rose milk mix / essence

Preparation:
  1. In a bowl, add milk and sugar and mix well till sugar dissolves.
  2. Add rose milk mix to this and stir well. ( or blend milk, sugar and rose milk mix together)..
  3. Pour this into popsicle mould and freeze it for 4-5 hours or overnight.
  4. To release the popsicles, run the moulds under the warm water for 20-30 seconds...Serve  it immediately... 

Sunday, 1 December 2013

Sardine/ Mathi Charu Curry


Ingredients:

10 sardines/ mathi
1 cup grated coconut
4-6 green chillies
1/2 tsp turmeric powder
1 1/4 - 1 1/2 tsp chilli powder
2 small tomatoes, finely chopped
1 tbsp coriander leaves, chopped
1/2 tbsp mint leaves, chopped
2- 2 1/2 cup water
3 shallots, sliced
3 dry red chillies
Curry leaves
Salt
1 1/2- 2 tbsp coconut oil

Preparation:
  1. Clean sardines, make slits and keep it aside.
  2. Grind grated coconut, green chillies, turmeric powder and 3/4 tsp chilli powder together to a paste.
  3. Heat a manchatti or pan and add 1/2- 1 tbsp oil. Add mint leaves and coriander leaves and saute.
  4. Then add chopped tomatoes and saute till soft. Add ground paste and salt and bring to boil.
  5. Add water and cleaned sardines and cook well.
  6. Heat oil in a pan, add sliced shallots , dry red chillies and curry leaves and fry. Reduce the flame and add 1/2 tsp chilli powder. 
  7. Switch off and pour this to the curry and swirl the manchatti or pan. Serve hot....
Recipe Source: Magic Oven

Saturday, 30 November 2013

Snow Peas - Carrot Thoran


                 Simple and yummy thoran that goes well with rice....

Ingredients:

1/2 - 3/4 cup finely chopped snow peas
1/2 - 3/4 cup finely chopped carrot
1/2 cup finely chopped onion
4-6 green chillies, chopped
3/4 cup grated coconut
1/4 tsp turmeric powder
2 dry red chillies
1 tsp mustard seeds
1 sprig curry leaves
salt
oil

Preparation:
  1. In a pan, add chopped carrot, snow peas, onion and green chillies with turmeric powder and salt and cook it adding little water.
  2. Then add grated coconut and mix well.
  3. Heat oil in another pan, add mustard seeds and dry red chillies.
  4. Add cooked vegetables and curry leaves. Mix well and cook it for 2 minutes in low flame...Serve hot with rice...

Tuesday, 8 October 2013

Egg Chilli with Capsicum


Ingredients:

4 eggs
3 big onions, half sliced
2 green chillies, chopped
1 1/2 tbsp garlic, finely chopped
1- 1 1/2 tbsp red chilli sauce
1- 1 1/2 tbsp tomato sauce
1 big capsicum, cubed
1 tsp crushed pepper
salt
2 tbsp oil

Preparation:
  1. In a bowl, beat eggs with a spoon adding little salt. (Optional- Can add 1/4 cup milk to get more quantity).
  2. Heat 1/2 tbsp oil in a pan and add beaten egg and scramble well. Remove from the flame and keep it aside.
  3. Heat oil in a pan and add chopped garlic and green chillies and saute for a minute.
  4. Add sliced onions and saute till it turns pink. Add chopped capsicum and saute for 2-3 minutes.
  5. Add scrambled eggs and mix well. Then add the chilli sauce and tomato sauce and stir well.
  6. Add crushed pepper and salt and mix well. Serve hot as a side dish or as a sandwich filling.....
Recipe Source: Magic Oven

Sunday, 6 October 2013

Chakkakuru-Chemmeen/ Jackfruit seeds - Prawns Curry


Ingredients:

2 cup chakkakuru/ jackfruit seeds , cleaned and thinly sliced
1 cup small prawns/ chemmeen , cleaned
5 slit green chillies
1 tsp turmeric powder
2 tsp chilli powder
1/2 cup raw mango, chopped
1 cup thick coconut milk
2 cup thin coconut milk
1 tsp mustard seeds
1 tbsp shallots, sliced
3 dry red chillies
2 sprig curry leaves

Preparation:
  1. In a pan or manchatti, add sliced chakkakuru, cleaned prawns, green chillies, chilli powder, turmeric powder and salt and cook in low flame adding thin coconut milk.
  2. Then add chopped mangoes and when it cooks, add thick coconut milk. When it boils, remove from flame and keep it aside.
  3. Heat oil in a small pan, splutter mustard seeds. Add sliced shallots, dry red chillies and curry leaves, fry it and pour into the curry. Mix well and serve hot....

Friday, 13 September 2013

Sprinkle Sugar Cookies


Ingredients:

2 cups plain flour/ all purpose flour
3/4 cup butter
3/4 cup granulated sugar
1/4 tsp salt
1 1/2 tsp vanilla essence
1 large egg

For Glazing/ Icing:

1/2- 3/4 cup powdered sugar/ icing sugar
1-2 tbsp milk (add according to consistency)
2-3 drops of vanilla essence (optional)
few drops coloring
sprinkles

Preparation:

To prepare the cookie dough:
  1. In a bowl, add butter, sugar and salt and beat well till creamy.
  2. Add vanilla essence and egg and beat well.
  3. Add flour and mix well and make a smooth dough. Cover and allow dough to chill for 1/2 hr in the freezer or 1 hr in the refrigerator.
To prepare the cookies:
  1. Preheat oven to 325 F or 160 degree celcius. Lightly flour board and rolling pin.
  2. Roll out dough to 1/4 inch thick. Using cookie cutters, cut into desired shapes and place them on baking sheet.
  3. Bake them for 13-15 minutes until it turns pale on top and slightly golden on the bottom. Allow to cool before icing.
To decorate the cookies:
  1. In a mixing bowl, add powdered sugar and milk and whisk well.
  2. Add coloring of choice, and vanilla essence and whisk again.
  3. Using the back of a spoon, carefully ice the cookies and add sprinkles...Keep in an air-tight container at room temperature for up to one week.....
Recipe Source: averagebetty

Saturday, 7 September 2013

Green Peas - Methi/ Fenugreek Leaves Pulao


Ingredients:

2 cups basmati rice
1 cup fresh green peas
50 gms fenugreek leaves
1 onion, chopped
1 green chilly, chopped
1/2 " piece ginger, chopped
1/2 tsp turmeric powder
2 pepper corns
2 cloves
1 cup thick coconut milk
3 cups of water
2 tbsp oil
salt

Preparation:
  1. Wash the rice, drain it and keep it aside.
  2. Heat oil in a thick pan and saute ginger, pepper corns and cloves.
  3. Add chopped onion and saute well. Then add green peas and fenugreek leaves and saute well for few minutes till soft.
  4. Add green chilly, turmeric powder and salt and mix well.
  5. Now add drained rice and fry for a minute.
  6. Add coconut milk and water and stir well. When it starts to boil, reduce the flame and cook covered till done. Remove from flame and serve hot ............
 Linking this to Back 2 School Event

Thursday, 5 September 2013

Chemmeen Kadumbu / Chemmeen Pidi (Steamed Rice Dumplings in Prawns Gravy)


                   Chemmeen Kadumbu is another popular dish in our area which is usually served as a main dish. This is similar to Kozhi Kadumbu, but the gravy is different....

Ingredients:

For Kadumbu (Rice dumplings)

2 cups rice flour
1/2 cup grated coconut
1/2 tsp fennel seeds
1 small onion, chopped
2 cups of water
salt

For Prawns Gravy

250-300 gm prawns, cleaned
1 large onion, thinly chopped
1 tsp ginger paste
1 tsp garlic paste
4 green chillies
2 tbsp coriander powder
1 tsp chilli powder
1/2 tsp turmeric powder
1/2-1 tsp garam masala
1 sprig curry leaves
1/2 -3/4 cup coconut milk
salt
oil

Preparation:
  1. For preparing kadumbu, first crush grated coconut, fennel seeds and chopped onion together.
  2. Boil water adding salt. Add this boiled water to the rice flour and mix well.
  3. Add crushed coconut and knead well to a smooth dough.
  4. Make small balls out of the dough and slightly flatten it and steam cook in a steamer for 10-12 minutes. Keep them aside...
  5. To prepare the gravy, heat oil in a pan and add curry leaves, onion, ginger paste, garlic paste and green chillies and saute well.
  6. Add coriander powder, chilli powder, turmeric powder and garam masala and mix well for a minute.
  7. Now add cleaned prawns and salt and cook adding little water until the prawns are done.
  8. Then add the coconut milk and stir well. 
  9. Add the prepared rice dumplings into the gravy, mix well and cook on low flame until the gravy is well coated with rice dumplings. Remove from flame and serve hot.....

Wednesday, 4 September 2013

Black Eyed Beans / Vanpayar / Vellapayar Curry


             Today's recipe is a simple and yummy vellapayar curry which I tried from Rafeeda's space..This curry goes well with rice...

Ingredients:

3/4 cup black eyed beans/ vellapayar
1/2 tsp turmeric powder
1/2 cup grated coconut
3-4 shallots, chopped
3 green chillies
1 tsp ginger paste
1/4-1/2 tsp fennel seeds
1 tbsp oil
1 tsp mustard seeds
2-3 dry red chillies
few curry leaves
salt

Preparation:
  1. Wash and soak black eyed beans in water overnight. Then cook it adding 1 cup water, turmeric powder and salt till done.
  2. Grind grated coconut, shallots, green chillies, ginger paste and fennel seeds with little water to a smooth mixture.
  3. Add this ground mixture to the cooked black eyed beans and simmer till warm. Do not allow to boil...Switch off the flame..
  4. Heat oil in a little pan, splutter mustard seeds and add dry red chillies and curry leaves. Pour this into the curry and mix well. Serve with rice..........

Sunday, 1 September 2013

Vanilla Cake


Hi friends and readers,

             Hope all of you are doing well. I was very busy for the last few weeks, so was not able to update my blog. We moved from New Zealand to Australia now, settling in Perth. InshaAllah I will try to post the recipes from my drafts for next few days... 
            Today's post is a Vanilla Cake with Confectioner's icing or Vanilla icing. The recipe for this Vanilla cake is adapted from " Joy of Baking". Then this two layer cake is covered with readymade "Soft White Icing" which is prepared as per the package instructions...

Ingredients:

For Vanilla Cake:

3 cups (345 gm) all purpose flour/ plain flour
1 tbsp baking powder
1/2 tsp salt
1 cup (226 gm) unsalted butter,  room temperature
1 3/4 cup (350 gm) sugar
4 large eggs,  room temperature
2 tsp vanilla extract
1 cup milk, room temperature

For Confectioner's Icing:

3- 4 cups icing sugar, sifted
1 cup (226 gm) unsalted butter, room temperature
1 tsp vanilla extract
2-4 tbsp milk
food color, if desired ( I used pink color)

Preparation:

For Vanilla Cake:
  1. Preheat oven to 180 degree celcius. Butter or spray two 9 inch cake pans and then line the bottom of the pans with baking paper or parchment paper.
  2. In a bowl, sift together plain flour, baking powder and salt.
  3. In a large bowl, beat the butter until soft and creamy ( about 1-2 minutes). Gradually add the sugar and beat until light and fluffy for about 3-5 minute.
  4. Add eggs, one at a time, beating well after each addition. Add the vanilla extract and beat well  until combined.
  5. Then alternatively add the flour mixture and milk, beginning and ending with the flour.
  6. Divide the batter between the two prepared pans and bake for 25-35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.
  7. Place the cakes on wire rack to cool for about 10 minutes and then remove the baking paper. Cool completely before frosting.... 
For Icing:
  1. In a bowl,beat the butter until smooth and creamy. Then beat in the vanilla extract.
  2. Gradually beat in the sugar and add 2 tbsp of the milk and beat to combine. 
  3. On high speed, beat frosting until light and fluffy. Add more milk or icing sugar, as needed, to get the right spreading consistency. If desired, color the frosting with food color.
To Assemble:
  1. Place one cake layer (bottom side facing up) on your serving plate and spread with about 3/4 cup of frosting.
  2. Place the other cake layer (bottom side facing up) on top of the frosting and cover the entire cake with the remaining frosting.
Covering the cake with Soft White Icing/ Fondant:
  1. For this cake, I covered the entire cake with ready made "Soft White Icing", which is prepared as per the package instructions..



       4. For decorations, divide the prepared white icing into small balls and add food colors drop by drop and knead well until you reach the desired color.
       5. Roll them and using cookie cutters or plunger cutters, cut them into desired shapes and stuck them on the fondant using little water....


Tuesday, 6 August 2013

Chicken Parcels


Ingredients:

1 cup chicken, cooked
1 big onion, finely chopped
2 green chillies, chopped
3/4 tsp ginger paste
3/4 tsp garlic paste
few coriander leaves
1- 1 1/2 tsp pepper powder
pinch of turmeric powder
1 cup plain flour/ maida
pinch of red color
salt
oil

Preparation:
  1. Cook chicken with little chilli powder, coriander powder, turmeric powder and salt. Shred it and keep it aside.
  2. Heat little oil in a pan, add chopped onions and saute well. Add ginger paste, garlic paste, green chillies, turmeric powder and little salt and saute well.
  3. Add cooked shredded chicken and mix well. Add pepper powder, chopped coriander leaves and mix well. Remove from flame and keep it aside.
  4.  In a bowl, take 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 strips 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. Fold sides and make like a parcel as shown in below...



           8. Roll the coloured strips on top of the prepared parcel as shown in below...



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


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


Recipe Source: Asianet Cookery Show

Thursday, 1 August 2013

Masala Bread Pola


Ingredients:

8 bread slices
4 eggs
1 cup milk
2 chicken breast, cut into small pieces
3 onions, chopped
1/2 tsp ginger, chopped
1/2 tsp garlic, chopped
3 green chillies, chopped
1/2 - 1 tsp  pepper powder
1/2- 1 tsp garam masala
few coriander leaves
2 tsp ghee
oil
salt

Preparation:
  1. Cook chicken adding little  pepper powder, turmeric powder and salt. Shred it and keep it aside.
  2. Heat little oil in a pan, add chopped onion and saute well. Add ginger, garlic and green chillies and saute well.
  3. Add shredded chicken, pepper powder, garam masala, salt and coriander leaves, mix well and saute for few minutes. Remove from fire and keep it aside.
  4. Remove the brown layer of the bread slices.
  5. In a blender, add eggs, milk, bread slices and salt and blend it very well.
  6. Heat a non stick pan, add ghee and pour half of the bread-egg mixture and cook for few minutes.
  7. Then spread the prepared chicken masala on it and then the remaining bread -egg mixture.
  8. Cover it with a lid and cook on low flame till done for about 15-20 minutes or until a tooth pick inserted in the centre comes out clean. Cut it into slices and serve...
Recipe Source: Bennu's Cookomania

Tuesday, 30 July 2013

Nurapathiri/ Norapathiri


             Nura / Nora means ' foam' in Malayalam. This pathiri is prepared by using the foam from the ground batter. This is usually served with spicy curry....

Ingredients:

1 cup kaima rice/ jeerakasala rice/ basmati rice
2 cup coconut milk
2 eggs
salt

Preparation:
  1. Soak the rice in water for 2-3 hours.
  2. Grind rice with coconut milk, eggs and salt to a smooth batter. No need to add water while grinding.
  3. Then beat the batter using a beater till foam appears.

     4. Heat a non stick pan and pour a ladleful of foam from the above batter to the pan and rotate the pan to spread the batter on all sides of the pan.



        5. Cook it till done and transfer to a plate.
        6. Beat again the batter and pour another ladleful of the foam. Repeat the same process with the remaining batter.
        7. Serve it hot with any spicy curry of your choice........

Thursday, 25 July 2013

Sesame Fried Chicken Lollipop


Ingredients:

10 chicken lollipops (5 chicken wings)
1 tsp garlic paste
1-2 tbsp lime juice
1 tbsp chilli powder
1 egg
1-2 tbsp corn flour
2 tbsp white sesame seeds
1 tbsp black sesame seeds
salt
oil for frying

Preparation:
  1. Take chicken wings and convert them into chicken lollipops. (Check this link )
  2. In a bowl, add the cleaned chicken lollipops, garlic paste, lime juice, chilli powder and salt and mix well. Keep it aside for 10-15 minutes.
  3. In another bowl, beat egg with a spoon. Add corn flour and salt and make a batter.
  4. Place white and black sesame seeds in a plate.
  5. Dip each marinated chicken lollipops in the batter and roll out in the sesame seeds.
  6. Heat oil in a pan and deep fry them until golden brown. Wrap aluminium foil at the ends and serve hot...

Sunday, 21 July 2013

Squid/ Koonthal Ada


Ingredients:

2 cup cleaned squids, chopped
2 tsp chilli powder
1/2 tsp turmeric powder
1/2 cup onion, finely chopped
1 tsp green chillies, crushed
1 tsp garlic, crushed
1 tsp ginger, crushed
1/2 cup tomato, finely chopped
2 cup rice flour/ pathiri podi
2 cup water
1/2 cup grated coconut
1 tsp fennel seeds
2 sprig curry leaves
salt
oil
banana leaves/ parchment paper

Preparation:
  1. Marinate cleaned squids with chilli powder, turmeric powder and salt.
  2. Heat oil in a pan and add chopped onions, green chillies, garlic, ginger and tomato and saute well.
  3. Add marinated squids ,water (1/2-1 cup) , curry leaves and salt. Cover and cook till done and remove from flame when water completely dries up..Keep it aside..
  4. Crush grated coconut and fennel seeds together without adding water and keep it aside.
  5. Boil 2 cup water adding salt. Add rice flour/ pathiri podi and mix well.
  6. Add crushed coconut mixture, mix well and make a smooth dough.

    7. Divide the dough into small balls and flatten each ball in banana leaf/ parchment paper.
    8. Add prepared squid masala on one side and gently fold over the other side and seal the edges (like adas..)..



     9. Repeat with the remaining dough and squid masala. Place them in a steamer and steam cook for 15-20 minutes..Serve hot...
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