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Friday, 31 May 2013

Muthira/ Horse Gram Chammanthi


Ingredients:

2 tbsp muthira/ horse gram
6-7 dry red chillies
1 tsp urad dal
1/2 tsp mustard seeds
2 small garlic cloves
1 cup grated coconut
tamarind-gooseberry sized
salt
curry leaves
1/4- 1/2 cup water

Preparation:
  1. Heat a pan and dry roast the horse gram until it turns red and transfer it to a bowl.
  2. Then dry roast red chillies and garlic. When it starts to change its color, add mustard seeds and urad dal and  roast well on medium flame.
  3. Grind the roasted ingredients (step 1 and step 2) into a powder. To this add grated coconut, tamarind, salt and curry leaves and grind well adding enough water to a thick chammanthi. Serve as a side dish with rice...
Recipe Source: Magic Oven

Wednesday, 29 May 2013

Golden Fried Prawns


                          Crispy, tasty and easy to prepare snack/ starter for seafood lovers...........

Ingredients:

250 gm big prawns
1/2 tsp ginger-garlic paste
1/2 tsp pepper powder
1 tbsp lemon juice
1/4- 1/2 cup corn flour
1-2 tbsp plain flour
1 egg
1/4 -1/2 cup bread crumbs
1/4- 1/2 cup rava/ semolina
salt
oil for frying

Preparation:
  1. Remove the prawns shell, keeping the tail intact. Clean them and keep it aside.
  2. In a bowl, add cleaned prawns, ginger- garlic paste, lemon juice, pepper powder and salt and marinate for 10-15 minutes.
  3. Mix bread crumbs and rava together in a plate and keep it aside.
  4. Make a smooth  batter adding corn flour, plain flour, egg and salt. Add little water if needed.
  5. Dip marinated prawns in the batter, then roll in rava - bread crumbs mixture to coat well.
  6. Heat oil in a pan and deep fry the prawns till golden brown on both sides. Serve hot with sauce...

Tuesday, 28 May 2013

Passion Fruit Jelly Panna Cotta


                         Delicious and easy dessert prepared with passion fruits....

Recipe Source: Technicolorkitchen

Ingredients:

For Passion Fruit Jelly:

1 tbsp gelatin
2 tbsp water
1/4 cup (60 ml) strained passion fruit pulp (4 passion fruits)
1/2 cup + 1 tbsp caster sugar
1 1/4 cup (300 ml) water, extra

For Panna Cotta:

2 tbsp water
2 tsp gelatin
2 cups (480 ml) single or pouring cream
1/3 cup icing sugar, sifted
1 tsp vanilla essence/ 1 vanilla bean,split and scraped

Preparation:

For Passion Fruit Jelly:
  1. Place 2 tbsp water in a small bowl and sprinkle over the gelatin and leave it for 5 minutes or until the gelatin absorbs the water.
  2. Heat a saucepan over medium heat and add the strained passion fruit pulp/ juice , sugar and 1 1/4 cups water and stir until the sugar is dissolved. Bring to the boil and simmer for 3 minutes.
  3. Add the gelatin mixture and cook, stirring, for 1-2 minutes to dissolve the gelatin.
  4. Strain the mixture through a fine sieve and divide between serving glasses/ molds and refrigerate until set (4-5 hours).
  For Panna Cotta:
  1. Place 2 tbsp water in a small bowl and sprinkle over the gelatin and leave it for 5 minutes or until the gelatin absorbs the water.
  2. Place the cream in a saucepan over medium heat with the sugar and vanilla essence and allow to boil, stirring occasionally
  3. Add the gelatin and cook, stirring, for 1 minute or just until gelatin has dissolved.
  4. Pass mixture through a fine sieve and allow to cool to room temperature before pouring over the firm passion fruit jelly. Refrigerate for 4 hours or until set. Serve in the glasses or unmold into plates...
  •  If you intend to unmold the dessert, lightly grease the molds...
  •  If you are not unmolding the dessert, use less gelatin in the panna cotta, for creamier taste....

Linking to Pari's 'Only' Chilled or Frozen Dessert Event

only dessert

Sunday, 26 May 2013

Egg Masala


Ingredients:

4 boiled eggs, cut each into half
3 big onion, thinly sliced
1 1/2-2 tbsp kashmiri chilli powder
1 tsp vinegar
1/2 tsp garam masala
salt to taste
few curry leaves
coriander leaves, chopped
1-2 tbsp oil

Preparation:
  1. Heat oil in a pan, add sliced onions and saute well for 5 minutes.
  2. Reduce heat and add kashmiri chilli powder and salt and mix well.
  3. Add garam masala and mix well. Switch off and allow to cool. Then grind it to a paste adding little water.
  4. Heat a pan, add ground onion paste, vinegar, 1 1/2-2 cup water and curry leaves, mix well and allow to boil. Check salt.
  5. Add boiled eggs, swirl the pan and boil well for few minutes on medium flame till it thickens..Add coriander leaves and curry leaves and serve hot......
Recipe Source: Magic Oven

Friday, 24 May 2013

Methi - Paneer Puri/ Poori


Ingredients:

2 cup plain flour/ wheat flour
100 gm paneer
1 1/2 tbsp kasuri methi, crushed
salt to taste
oil for frying

Preparation:
  1. Grind paneer to a paste/powder and keep it aside.
  2. In a bowl, add plain flour, salt, paneer paste and kasuri methi and mix well.
  3. Add water little by little and knead well to a dough. 
  4. Make small balls out of it and roll it into small poori's.
  5. Heat oil in a pan and slide each rolled poori carefully in to the hot oil and fry on both sides till light golden brown...Serve hot..

Thursday, 23 May 2013

Mosaic Dessert Bars


                            Attractive and colorful treat for the kids....Can use different flavors and colors of gelatin/ jelly crystals...

Recipe Source: Kraft 

Ingredients:

1 packet strawberry flavor gelatin/ jelly crystals
1 packet orange flavor gelatin/ jelly crystals
1 packet banana flavor gelatin/ jelly crystals
1 packet mango flavor gelatin/ jelly crystals
5 1/2 cup boiling water
2 tbsp ( 2 env.) unflavored gelatin
1/2 cup cold water
1 can condensed milk

Preparation:
  1. Add 1 cup boiling water to each flavor gelatin/ jelly crystals in separate bowls. Stir well for 2 minutes until completely dissolved.
  2. Pour each flavor of prepared gelatin into separate shallow food storage container sprayed with cooking spray and then refrigerate until firm.

      3. Sprinkle unflavored gelatin over 1/2 cup cold water and keep it aside for 1-2 minutes. Stir in remaining 1 1/2 cup  boiling water.
      4. Add condensed milk and mix well. Cool slightly.
      5. Cut flavored gelatin/ jelly into small cubes and randomly place cubes  in a tray or pan sprayed with a cooking spray.


      6. Pour condensed milk mixture over cubes; stir to evenly distribute gelatin cubes. Refrigerate until firm before cutting into bars.


only dessert

Wednesday, 22 May 2013

Peechinga- Unakka Chemmeen / Ridge Gourd- Dried Prawns Curry


            Yummy combination to try with rice..I got the recipe from here...

Ingredients:

1 big ridge gourd/ peechinga
1 cup cleaned dried prawns/ unakka chemmeen
1 small onion, chopped
2 tomatoes, chopped
4-5 green chillies, slit
1/2 cup grated coconut
1/2 tsp turmeric powder
1 tsp chilli powder
1 tsp vinegar
3 shallots, thinly sliced
1 tsp mustard seeds
2 sprigs curry leaves
2 1/2-3 tbsp oil
salt

Preparation:
  1. Scrape the skin of the ridge gourd and cut it into small pieces.
  2. Heat a pan and dry roast the cleaned dried prawns. Then add 1 1/2 tbsp oil, chilli powder , vinegar and little salt and stir fry for 5 minutes and keep it aside.
  3. Crush the fried dried prawns into a coarse mixtute, keeping 1 tbsp of fried prawns for garnishing...
  4. Grind the grated coconut with turmeric powder and 1/2 cup water to a smooth paste and keep it aside.
  5. In a pan, add chopped ridge gourd, onion, tomatoes, green chillies, crushed dried prawns and salt and cook adding about 1/2 cup of water.
  6. Add the ground coconut paste, mix well and cook for few minutes in low flame. Remove from flame.
  7. Heat 1 tbsp oil in a pan, splutter mustard seeds and add the sliced shallots and curry leaves and fry till golden brown. Pour this over the curry and mix well.
  8. Garnish with fried whole dried prawns and keep it covered....Serve with rice........

Monday, 20 May 2013

Watermelon Popsicles


                       Lovely treat for the hot summer days....Kids will enjoy these popsicles :)

Ingredients:

4 cups of watermelon, seeds removed and cubed
lime juice of 1 lime
4- 6 tbsp sugar (add according to the sweetness of the watermelon)

Preparation:
  1. In a blender, add the cubed watermelon, lime juice and sugar and blend well until smooth. Strain the mixture through a sieve..
  2. Pour the strained mixture into popsicles mould and freeze for 8 hours or overnight.
  3. To release the popsicles, run the moulds under warm water for 30 seconds...

only dessert

Saturday, 18 May 2013

Creamy Chocolate Cake


             This Chocolate Cake is for my daughter, Safa who celebrated her 6th birthday today...

Ingredients:

150 gm butter
1 1/2 cup powdered sugar
3 eggs
4 tbsp cocoa powder
1 tsp vanilla essence
1 3/4 cup plain flour
3/4 cup yoghurt
1/2 tsp baking soda

For Frosting:

125 gm dark chocolate
125 gm milk chocolate
2 tsp butter

Preparation:
  1. Preheat oven to 180 degree celicius. Grease and flour the baking pan and keep it aside.
  2. Mix cocoa powder with little water and make a paste. Keep it aside.
  3. In a bowl, add butter and powdered sugar and beat well until creamy.
  4. Add eggs and beat well. Then beat in cocoa paste and vanilla essence.
  5. Then slowly add plain flour and yoghurt-baking soda mixture ( Baking soda and yoghurt should only be mixed just before this step ) and mix well. 
  6. Pour batter into the prepared baking pan and bake for 35- 45 minutes. Cool completely the cake before frosting...
  7. To prepare frosting,  add dark chocolate, milk chocolate and butter in a bowl and melt it by double boiling method (placing the bowl over a saucepan of simmering water) or in a microwave. Pour the frosting over the cooled cake and spread evenly ... Cut and serve...

Thursday, 16 May 2013

Butter Cookies


                          Lovely and yummy cookies for kids...........

Ingredients:

200 gm butter
200 gm powdered sugar
3 cups plain flour
1 tsp baking powder
1/2 tsp salt
1 egg
1/2 tsp vanilla essence
1 egg  for egg wash

Preparation:
  1. Sift together plain flour, baking powder and salt in a bowl and keep it aside.
  2. In a bowl, add butter and powdered sugar and beat well. Then add egg and vanilla essence and beat well.
  3. Add sifted flour little by little and mix well and make a smooth dough using hand.
  4. Preheat oven to 160 degree celcius. Line baking sheets with parchment paper or aluminium foil.
  5. Take half portion out of the dough and roll it to a 1/4 inch thick. Cut into desired shapes using cookie cutter and place them on the prepared baking sheets.


       6.  Beat 1 egg and brush the cookies with egg wash.
       7.  Bake it for 15- 20 minutes or until golden. Remove from oven and cool on wire rack. Store in an air tight container....

Tuesday, 14 May 2013

Squid/ Koonthal Masala Curry


Ingredients:

3/4 kg squid, cleaned and chopped
4 onions, chopped
3 tomatoes, chopped
2 tbsp ginger, crushed
2 tbsp garlic, crushed
3 green chillies, chopped
1- 1 1/2 tbsp kashmiri chilli powder
1 1/2 tbsp coriander powder
1/2 tsp turmeric powder
1/2 tsp pepper powder
1/2 tsp garam masala
1/2 cup sliced coconut ( thenga kothu)
2 tbsp oil
1 tsp mustard seeds
2-3 dry red chillies
few curry leaves
salt

Preparation:
  1. In a pressure cooker, add cleaned squid pieces, chopped onions, green chillies, tomatoes, ginger, garlic, pepper powder, chilli powder, coriander powder, turmeric powder, sliced coconut pieces, garam masala and salt and mix well using hand.
  2. Add 1/4 cup water and cook covered till 3-4 whistles. 
  3. Heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves.
  4. Add cooked squid, mix well and cook for few minutes till the gravy thickens. 
  5. Garnish with curry leaves and serve hot.......
Recipe Source: Magic Oven

Monday, 13 May 2013

Biriyani Chutney/ Chammanthi


Ingredients:

1 cup grated coconut
2-3 green chillies
small piece ginger
2 tbsp coriander leaves, chopped
1 tbsp mint leaves
2 tsp lemon juice
salt

Preparation:
  1. Grind grated coconut, green chillies, ginger, mint leaves  and coriander leaves adding salt and 1-2 tbsp water to a paste.
  2. Then transfer to a bowl and add lemon juice and mix well. Serve with biriyani...

Sunday, 12 May 2013

Mutton Biriyani


Ingredients:

1/2 kg mutton
3 cups basmati rice
5 cups of water
5-6 medium onions, sliced
3 medium tomato, chopped
6-8 green chillies
8 garlic cloves
2 " piece ginger
1/2 cup coriander leaves
1/4 cup mint leaves
2-3 tbsp coriander powder
1 tsp turmeric powder
1 tsp garam masala + extra for sprinkling during layering
3 tbsp yoghurt
4 cloves
4 small piece of cinnamon sticks
4 cardamoms
1 bay leaf
2-3 tbsp ghee
salt
oil
Few cashewnuts and raisins for garnishing

Preparation:

For Preparing Mutton Masala:

  1. Cut mutton into pieces , wash well and drain. Keep it aside.
  2. Crush garlic, ginger and green chillies together.
  3. Heat oil in a large pan or pressure cooker, add 5 chopped onions and salt and saute till transparent.
  4. Add crushed ginger-garlic and green chillies paste and saute well.
  5. Add chopped tomatoes and saute till soft. Add chopped mint leaves and coriander leaves and mix well.
  6. Add cleaned mutton pieces, coriander powder and  turmeric powder , mix well and cook the mutton until done. Add garam masala and cook for few minutes.
  7. Add yoghurt and stir well.Switch off the flame and close the lid..
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. Divide the rice into three parts and mutton masala into two parts.
  2. Take a large thick bottomed pan and rub with little ghee. Layer the bottom of the pan with a layer of rice.
  3. Sprinkle little garam masala over the rice and add half of the prepared mutton masala.
  4. Then add the second layer of rice and sprinkle little garam masala all over the rice.
  5. Add the remaining mutton masala and then add remaining part of rice as a top layer and sprinkle few drops of saffron milk (a pinch of saffron with 2 tsp milk) or biriyani colour.
  6. Then sprinkle little garam masala and chopped coriander leaves. Close with a tight lid and cook on low heat for 15-20 minutes.
  7. Garnish with fried onions, cashew nuts and raisins....Serve hot....

Saturday, 11 May 2013

Chilli Chicken with Gravy


Ingredients:

1/2 kg chicken, cut into small pieces
1/4 cup cornflour
1/4 cup plain flour
1 egg
1- 1 1/2 cup chicken stock
3-4 onions, chopped
1 small capsicum, chopped
3 green chillies, chopped
4 garlic cloves, chopped
2 tbsp tomato sauce
1 tbsp chilli sauce
3-4 tsp soy sauce
1-2 tsp pepper powder
red colour
spring onions, chopped
salt
oil

Preparation:
  1. Cook cleaned chicken pieces with 1 tsp pepper powder and salt adding enough water. Remove the chicken pieces and keep the stock aside.
  2. In a bowl, add 1/4 cup cornflour, plain flour, egg and salt and make a batter. Add cooked chicken pieces and marinate for 10-15 minutes.
  3. Heat oil in a pan and fry the marinated chicken pieces and keep it aside.
  4. Heat  1-2 tbsp oil in another pan, add chopped onion, garlic and green chillies and saute for 2-3 minutes.
  5. Add chopped capsicum and saute for a minute. Add tomato sauce, chilli sauce and soy sauce and mix well.
  6. Add 1/2-1 tsp pepper powder and fried chicken pieces and mix well.
  7. Add 1-2 tbsp cornflour  and red colour  with chicken stock and mix well and add this to the pan and bring to a boil. Check salt. Garnish with spring onions and serve hot.....

Thursday, 9 May 2013

Bottle Gourd / Churakka Kaalan


Ingredients:

1 cup bottle gourd, chopped
1/2 cup grated coconut
4-5 green chillies
1 tsp cumin seeds
1/2 tsp turmeric powder
1 - 1 1/2 cup yoghurt
1 tsp mustard seeds
1/2 tsp fenugreek seeds
2-3 dry red chillies
1 sprig curry leaves
oil
salt

Preparation:
  1. Chop bottle gourd into small pieces.
  2. Grind grated coconut, cumin seeds and green chillies together to a paste and keep it aside.
  3. Cook chopped bottle gourd with  turmeric powder and salt adding little water.
  4. Add ground paste and yoghurt and heat on low flame.
  5. Heat little oil in a pan, splutter mustard seeds and fenugreek seeds. Add curry leaves and dry red chillies and saute. Pour this over the curry and close the lid..Serve with rice...

Tuesday, 7 May 2013

Pistachio Muffins

           
           Lovely muffins with pistachio nuts...My kids love pistachios,so tried this for them. Recipe is adapted from Scarletta Bakes, and I halved the original recipe and it makes 12 muffins...

Ingredients:

1 1/2 cup plain flour
3/4 cup caster sugar
1/2 cup vegetable oil
1 large egg
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
1/2 tsp vanilla extract
3/4 cup pistachio

Preparation:
  1. Chop half of the pistachio into rough pieces and pulse or grind remaining half into dry, coarse powder/paste  and keep it aside.
  2. Preheat oven to 180 degree celcius. Line a muffin tin with paper liners or spray with cooking spray.
  3. Sift the plain flour, baking powder, baking soda and salt together in a bowl and keep it aside.
  4. In a large bowl, cream the sugar and oil. Add the egg and vanilla extract and beat until incorporated..
  5. Add dry ingredients (step 3 ), alternating with buttermilk and mix until just incorporated.
  6. Beat in the pistachio powder and fold in the chopped pistachio nuts.
  7. Divide the batter into the prepared muffin tin and bake for 20-25 minutes or until a skewer comes out clean. Allow to cool slightly and serve...

Monday, 6 May 2013

Chicken Drumstick Special Fry


Ingredients:

4 chicken drumsticks
1 tsp chilli powder
1 tsp ginger paste
1 tsp garlic paste
2 tbsp lime juice
1 egg
1/2 tbsp dry mint, crushed
1/4 - 1/2 cup plain flour
1/4 - 1/2 cup bread crumbs
salt
oil

Preparation:
  1. In a bowl, add 1/2 tsp ginger and garlic paste, 1/2 tsp chilli powder, lime juice, salt and 1/2 cup warm water and mix well. Add chicken drumsticks , mix well and keep it aside for 1 hour.
  2. In another bowl, add egg, 1/2 tsp chilli powder, dry mint, 1/2 tsp ginger and garlic paste and little salt and mix well.
  3. In  a plate, mix equal quantity of plain flour and bread crumbs.
  4. Take each chicken drumstick and dip in the egg mixture (step 2) and then roll it in the plain flour- bread crumbs mixture (step 3) and coat well.
  5. Heat oil in a pan and fry the chicken drumsticks on all the sides till cooked well. Serve hot...
Recipe Source: Asianet Cookery

Sunday, 5 May 2013

Fried Fish Masala Rice


Ingredients:

1/2 kg fleshy fish, cut into small pieces
1 tbsp + 1/2 tsp kashmiri chilli powder
1/2 tsp turmeric powder
2 cup basmati rice
3 medium onions, chopped
1 1/2 tbsp ginger, chopped
1 1/2 tbsp garlic, chopped
2 medium banana pepper/ thondan mulaku, chopped
1 tsp coriander powder
1 tsp garam masala
1 tbsp lemon juice
1/4 -1/2 tsp pepper powder
1/4 cup coriander leaves
1/4 cup mint leaves
salt
1/4 cup oil

Preparation:
  1. Marinate fish pieces with 1 tbsp kashmiri chilli powder, 1/4 tsp turmeric powder, salt and 1 tsp lemon juice for 30 minutes.
  2. In a large pan, boil water adding enough salt. Add rice and cook till done. Drain the water and keep it aside.
  3. Heat oil in a pan and fry the marinated fish pieces on both sides. Make them into small pieces and keep it aside.
  4. In the same pan used for frying fish, add chopped onions and saute till transparent.
  5. Add chopped garlic, ginger and banana pepper/thondan mulaku and saute well.
  6. Add 1/2 tsp turmeric powder, 1/2 tsp kashmiri chilli powder, 1/4 tsp pepper powder, 1 tsp coriander powder, 1 tsp garam masala and saute well.
  7. Then add chopped mint leaves and coriander leaves and mix well.
  8. Add fried fish pieces and mix well.
  9. Add cooked rice little by little and mix well.  Adjust salt and add 1 tbsp lemon juice, few chopped coriander leaves and mix well for 2-3 minutes. Remove from flame and serve hot..
  • Adjust spice powders to your taste....
Recipe Source: Magic Oven


Friday, 3 May 2013

Muringakka Parippu Curry/ Drumstick and Toor Dal Curry


Ingredients:

5-6 drumsticks, peeled and cut into pieces
1/2 cup toor dal
1 big onion, chopped
3 medium tomato, chopped
6-7 green chillies
1/2 tsp turmeric powder
1 cup grated coconut
1 tsp cumin seeds
1/2 tsp mustard seeds
3-4 dry red chillies
few curry leaves
1/2 tsp asafoetida
few coriander leaves, chopped
1 tbsp oil
salt

Preparation:
  1. Soak toor dal in water for 30 minutes.
  2. Grind grated coconut, 4 green chillies and 1/2 tsp cumin seeds to a smooth paste.
  3. In a pressure cooker, add drumsticks, soaked toor dal, chopped tomatoes,onion, 2-3 slit green chillies, turmeric powder  and salt and cook it adding 1 1/2 cup water for 1 whistle.
  4. Then add ground coconut paste ,mix well and cook for 5 minutes stirring in between. Adjust salt.
  5. When cooked, transfer to a serving plate and add chopped coriander leaves.
  6. Heat oil in a pan, add mustard seeds, 1/2 tsp cumin seeds, dry red chillies and curry leaves. Switch off the flame and add asafoetida, mix well and pour this over the curry...Serve hot... 
Recipe Source: Magic Oven

Wednesday, 1 May 2013

Macaroni Mutton Masala



Ingredients:

1 packet (1/2 kg) macaroni
1/2 kg mutton, cut into small pieces
3 onions, chopped
3 green chillies, slit
1 tomato, chopped
1 tbsp ginger, crushed
1 tbsp garlic, crushed
2 sprigs curry leaves
1 piece cinnamon
2 cloves, crushed
1 tbsp chilli powder
2 tbsp coriander powder
1 tsp turmeric powder
1/4 cup grated coconut
1/2 tsp garam masala
1 tbsp tomato sauce
few coriander leaves
oil
salt

Preparation:
  1. Boil water in a deep pan, add macaroni and salt and cook for 8-10 minutes or according to the package instructions. Drain the macaroni  and keep it aside.
  2. Grind grated coconut to a smooth paste and keep it aside.
  3. Heat oil in a pan or pressure cooker and add chopped onions, garlic, ginger, green chillies, tomato and curry leaves and saute well.
  4. Add chilli powder, coriander powder and turmeric powder and saute for 2-3 minutes.
  5. Add cleaned mutton , cinnamon, cloves and salt and cook well adding little water.
  6. When cooked, add ground coconut paste and allow to boil.
  7. Add garam masala and tomato sauce and when it starts to boil, add cooked macaroni and mix well and cook for 5 minutes in low flame. Garnish with coriander leaves and serve hot.....
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