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Sunday, 30 June 2013

Mutton Thenga Kothu Masala


Ingredients:

1/2 kg mutton, cut into pieces
4 medium onions, chopped
1/2 - 3/4 cup coconut slices/ thenga kothu
1 big piece ginger
6 big garlic cloves
6-8 big green chillies, chopped
3 medium tomatoes, chopped
1/2 tsp turmeric powder
5-6 dry red chillies
curry leaves
salt
3-4 tbsp oil

Preparation:
  1. Crush onions, ginger and garlic together and keep it aside.
  2. In a pressure cooker, add cleaned mutton pieces, crushed mixture, green chillies, tomatoes, turmeric powder and salt and mix well using hand. Cover and cook till done.
  3. Heat oil in a thick bottomed pan and add coconut slices/ thenga kothu and curry leaves and fry for 3-4 minutes.
  4. Add chopped dry red chillies and saute well.
  5. Then add cooked mutton with gravy and saute well until it turns brown and dry..Garnish with curry leaves and serve hot...
Recipe Source: Magic Oven

Thursday, 27 June 2013

Prawns Tikka


Ingredients:

500 gm prawns, cleaned
1 tsp garlic paste
1/2 tsp ginger paste
1 tsp tomato paste
1/2 tsp cumin powder
a pinch of turmeric powder
1 tbsp tandoori masala
1 tsp red chilli powder
2 tbsp lemon juice
1/2 tsp salt
2 tbsp oil
capsicum, cubed
onion, cut into squares
bamboo skewers, soaked in water for an hour

Preparation:
  1. In a bowl, add garlic paste, ginger paste, tomato paste, turmeric powder, cumin powder, lemon juice, tandoori masala, red chilli powder and salt and mix well.
  2. Heat the oil and pour it into the mixture and stir well.
  3. Add cleaned prawns and mix well and leave to marinate for at least 30 minutes.
  4. Preheat the grill to 200 degree celcius.
  5. Thread the prawns on skewers along with the cubed capsicum and onion.
  6. Grill for 10-12 minutes on each side (keep checking to avoid overcooking) or until done.....
Recipe Source: Fauzia's Kitchen Fun

Wednesday, 26 June 2013

Sanna / Sannas ( Steamed Rice Cake )


   
          Sannas or steamed rice cakes are very popular in Mangalore  region. It has a soft and spongy texture and is similar to idli, but yeast is used for fermentation...It is usually served with spicy curry...

Ingredients:

2 cup ponni rice
2 tbsp urad dal
1/2 tsp yeast
2 tbsp sugar
1/4 cup warm water
salt

Preparation:
  1. Wash and soak rice and urad dal separately for 6 hours in water.
  2. Grind the urad dal to a fine paste and remove it.
  3. Then grind the rice to a smooth thick  batter adding little water.
  4. Transfer rice and urad dal batter into a large bowl and keep it aside.
  5. Mix yeast and sugar in 1/4 cup warm water and allow to stand for 10 minutes. Add this yeast solution into the batter and mix well.
  6. Add salt , mix well and keep covered in a warm place to ferment for about 3-5 hours.
  7. Grease steel ramekins or idli moulds with little oil and pour the batter in each mould/ ramekin.
  8. Place these ramekins into a steamer and steam for 12-15 minutes. 
  9. When done, allow to cool and then remove from the ramekins and serve with any non veg or veg curry or chutneys of your choice....
Recipe Source: Vanitha Magazine

Monday, 24 June 2013

Mango Panna Cotta


Ingredients:

For Panna Cotta:

2 tbsp cold water
2 tsp gelatin
1 cup milk
1 cup cream
1/4 - 1/2 cup sugar
1 tsp vanilla essence

For Mango Gelee:

1 1/2 cup mango puree ( I used store bought mango pulp)
1/4 cup sugar (add to your taste)
1 tbsp/ 2- 2 1/2 tsp gelatin
3 tbsp cold water

Preparation:

For Panna Cotta:
  1. Dissolve gelatin in 2 tbsp cold water and leave it for 5-10 minutes.
  2. In a sauce pan, mix milk, cream and sugar and bring it to a boil. Switch off the flame.
  3. Add the vanilla extract and the gelatin to the milk- cream mixture and stir until the gelatin has completely dissolved.
  4. Pour into serving glasses/ bowls and refrigerate until it sets, for about 2-4 hours. 

For Mango Gelee:
  1. Place 3 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. In a sauce pan, add the mango puree and sugar and simmer until the sugar has dissolved.
  3. Add the gelatin into the mango mixture and cook, stirring, for 1 minute or just until gelatin has dissolved.
  4. Remove from heat and allow to cool. Pour it over the frozen panna cotta and refrigerate for 4 hours or until set. Serve chilled....


        Saturday, 22 June 2013

        Tomato Garlic Chicken


        Ingredients:

        750 gm chicken, cut into pieces
        2 large tomatoes, chopped
        3 tbsp garlic, finely chopped
        2-3 tsp chilli powder
        3 tbsp tomato sauce
        2 tbsp soy sauce
        3 tbsp corn flour
        2 tsp green chillies, chopped
        spring onions, chopped
        olive oil
        salt

        Preparation:
        1. Blend the tomatoes and keep it aside.
        2. In a bowl, add cleaned chicken pieces and marinate it with 1 tsp chilli powder, 1 tsp garlic chopped, little soy sauce and salt for 2 hours.
        3. Pressure cook it for  1 whistle adding little water. Remove the chicken pieces from the stock and coat it with corn flour.
        4. Heat olive oil in a pan and saute the chicken pieces for 3-5 minutes and remove it from the pan. 
        5. In the same pan, add chopped garlic and saute till the raw smell disappears. Reduce the heat and add green chillies, tomato sauce and soy sauce.
        6. Add chilli powder and mix well. Add blended tomatoes and chicken stock to it and mix well.
        7. Then add the remaining corn flour used for coating the chicken and stir well. When oil starts to separate, add the chicken pieces into the gravy.
        8. Cook it on low flame until the chicken is well cooked. Garnish with spring onions and serve hot..
        Recipe Source: Bennu's Cookomania

        Friday, 21 June 2013

        Egg Palak Rice


        Ingredients:

        1 cup basmati rice
        3 medium onions,finely chopped
        4 eggs
        2 tsp green chillies, finely chopped
        1 cup palak / spinach, chopped
        2 tomatoes, finely chopped
        1 1/2- 2 tsp pepper powder
        4 cloves, crushed
        4 cinnamon, crushed
        few coriander leaves
        salt
        1 sliced onion, fried for garnishing
        raisins
        cashew nuts
        oil/ ghee

        Preparation:
        1. In a large pan, boil water adding enough salt. Add washed basmati rice and cook till done. Drain the water and keep it aside.
        2. Heat oil/ ghee in a pan and add crushed cinnamon and cloves and saute for a minute.
        3. Add finely chopped 3 onions and salt and saute well till transparent.
        4. Add chopped tomatoes and green chillies and saute well.
        5. Reduce the heat and add the eggs and start scrambling. Add chopped palak/ spinach and pepper powder and mix well and cook till egg is done. Check salt and add chopped coriander leaves and stir well till all the water dries up..Switch off and keep it aside.
        6. In a serving dish, add a layer of  cooked rice and then spread half of the prepared egg-palak masala. Sprinkle little pepper powder and fried onions over it.
        7. Then add a layer of remaining cooked rice and then spread remaining egg- palak masala as the top layer. Sprinkle little pepper powder and garnish it with fried onions, cashew nuts, raisins and coriander leaves. Mix well and serve hot....
        Recipe Source: Surya TV

        Wednesday, 19 June 2013

        Methi Leaves - Cabbage Thoran / Stir Fry


        Ingredients:

        1 cup methi leaves/ fenugreek leaves/ uluvayila, finely chopped
        2 cup cabbage, finely chopped
        1 1/2 cup grated coconut
        1 tsp chilli powder
        1/2 tsp turmeric powder
        1/2 tsp cumin seeds
        2 garlic cloves
        1/2 tsp mustard seeds
        1 dry red chilly
        1/2 tsp urad dal
        salt
        oil

        Preparation:
        1. Crush grated coconut, cumin seeds, chilli powder and garlic cloves together and keep it aside.
        2. In a bowl, mix methi leaves, cabbage, turmeric powder and salt.
        3. Heat oil in a pan and splutter mustard seeds and urad dal and add dry red chilly.
        4. Add methi leaves- cabbage mixture and sprinkle little water and cook covered till done.
        5. Add crushed coconut mixture and stir well for 2-3 minutes till all the water dries up....Remove from flame and serve hot...

        Tuesday, 18 June 2013

        Masala Idli


                          Masala idli is a tasty dish prepared with left over idlis. It is easy to prepare and can be served as a snack or breakfast item..

        Ingredients:

        6 idlis
        2 small onions, finely chopped
        2 tomatoes, chopped
        1 big green chilly, finely chopped
        1 tbsp ginger, finely chopped
        1 1/2 tsp kashmiri chilli powder
        1/2 tsp turmeric powder
        3/4 tsp garam masala
        1/4 tsp asafoetida
        1/2 cup water
        1 tbsp oil
        1 tsp mustard seeds
        2 tsp urad dal
        3 dry red chillies
        2 sprigs curry leaves
        coriander leaves, chopped
        salt

        Preparation: 
        1. Cut idlis into small pieces and keep it aside.
        2. Heat oil in a pan and splutter mustard seeds and urad dal. Add dry red chillies and curry leaves.
        3. Add chopped ginger and green chillies and saute for a minute.
        4. Add chopped onions and saute. When its color starts to change, reduce the heat and add turmeric powder, chilli powder and asafoetida and mix well.
        5. Add chopped tomatoes and salt and saute till soft. Add garam masala and water and cook until it thickens. 
        6. Add coriander leaves and idli pieces and mix well till the idlis are well coated with masala.
        7. Garnish with coriander leaves and serve hot.....

        Monday, 17 June 2013

        Chicken Fingers


        Ingredients:

        125 gm boneless chicken, cut into strips
        1/2 tsp pepper powder
        1/2 tsp paprika
        1/2 tsp garlic paste
        1 egg
        bread crumbs
        salt
        oil for frying

        Preparation:
        1. In a bowl, add chicken strips, garlic paste, pepper powder, paprika and salt and mix well. Keep it aside for 30 minutes.
        2. Beat the egg in a bowl. Dip each chicken strips in it and roll it in bread crumbs till bread crumbs are well coated with chicken.
        3. Heat oil in a pan and fry it till golden brown on both sides and chicken gets cooked... Serve hot with sauce...

        Sunday, 16 June 2013

        Coffee Cupcakes with Coffee Butter Icing


        Ingredients:

        For Coffee Flavored Cupcakes:

        1 cup plain flour
        1 1/2 tsp baking powder
        100 gm butter
        3/4 cup sugar, powdered
        2 eggs
        2 tsp instant coffee powder
        1/4 - 1/2 cup milk

        For Coffee Butter Icing:

        50 gm butter
        1 1/2 - 2 cup icing sugar
        1 tsp coffee powder
        chocolate strands for garnishing

        Preparation:

        For Cupcakes:
        1. Preheat oven to 180 degree celcius. Line muffin cups with paper liners and keep it aside.
        2. Sift the plain flour and baking powder in a bowl and keep it aside.
        3. In a bowl, add butter and sugar and beat well using electric mixer till soft.
        4. Add eggs and beat well. Then add instant coffee powder and mix well.
        5. Add flour mixture and mix well using wooden spoon..Add milk as required to make a smooth batter .
        6. Divide the batter into the prepared muffin tin. Bake it for 25 - 35 minutes or until the skewer comes out clean.  Remove to a wire rack to cool...
        For Coffee Butter Icing:
        1. In a bowl, add butter and beat well with a wooden spoon.
        2. Add icing sugar little by little and mix well.
        3. Mix 1 tsp coffee powder with 4-5 tsp hot water and add 2 tsp of this to the icing and mix well.
        4. Spoon or pipe the icing onto cooled cupcakes and garnish with chocolate strands...


        Recipe Source:Magic Oven

        Friday, 14 June 2013

        Koonthal ( Kanava) Manga Curry/ Squid Mango Curry


        Ingredients:

        1/2 kg squid, cut into small pieces
        2 raw mangoes, chopped into small pieces
        1 onion, sliced
        1 piece ginger, chopped
        3 green chillies, chopped
        2 tbsp coriander powder
        1 tbsp chilli powder
        1 tsp turmeric powder
        1 cup thick coconut milk
        3 cup thin coconut milk
        1 tsp mustard seeds
        3-4 dry red chillies
        1 tbsp shallots, sliced
        curry leaves
        salt
        oil

        Preparation:
        1. Grind chilli powder, coriander powder and turmeric powder together with little water and keep it aside.
        2. Heat 2 tsp oil in a manchatti/ claypot  or pan and add sliced onion, ginger, green chillies and few curry leaves and saute well.
        3. Add ground paste and saute till raw smell disappears.
        4. Then add thin coconut milk and mix well. Add cleaned squids, chopped mangoes and salt and cook covered in low flame.
        5. When the squids are done, add thick coconut milk. Bring it to a boil and remove from flame.
        6. Heat 1 tbsp oil in a pan and splutter mustard seeds. Add dry red chillies, sliced shallots and curry leaves and fry till shallots becomes golden. Pour this over the prepared curry and mix well..Serve hot...
        • You can add or reduce the quantity of raw mango, depending on its sourness....
        Recipe Source: Vanitha Magazine

        Thursday, 13 June 2013

        Simple Vanilla Cookies


                    Today's recipe is a basic vanilla cookies, which is crispy and tasty... Perfect for kid's snack...

        Ingredients:

        1 1/2 cup plain flour
        3/4-1 cup butter, melted
        3/4 cup sugar, powdered
        1/4 tsp baking powder
        1 tsp vanilla essence
        red tutti frutti or chopped cherries

        Preparation:
        1. Preheat oven to 170 degree celcius. Line baking sheet with baking paper.
        2. Sift together plain flour and baking powder in a bowl. Add sugar and mix well.
        3. Add melted butter and vanilla essence and mix well and make a dough using hand.
        4. Make small balls out of the dough and slightly flatten it by hand and place tutti frutti or chopped cherries in the middle of the cookies and slightly press
        5. Place them on the prepared baking sheet and bake it for 15- 20 minutes. Remove from oven and cool on wire rack...

        Tuesday, 11 June 2013

        Cauliflower Thoran


        Ingredients:

        1 medium cauliflower, cut into small florets
        6 shallots, sliced
        2-3 green chillies, finely chopped
        1/2 cup grated coconut
        3/4 - 1 tsp crushed pepper
        1/4 tsp turmeric powder
        2 dry red chillies
        1 tsp mustard seeds
        1 sprig curry leaves
        salt to taste
        oil

        Preparation:
        1. Heat oil in a pan and splutter mustard seeds. Add dry red chillies, sliced shallots and chopped green chillies and saute.
        2. Then add crushed pepper and saute for a minute.
        3. Add cauliflower florets, turmeric powder, grated coconut and salt and mix well.
        4. Cover and cook in low flame until it is dry and the cauliflower is fully cooked. Remove from flame and serve hot with rice...

        Monday, 10 June 2013

        Prawn Majboos


        Ingredients:

        250 gm prawns, cleaned
        1 cup basmati rice
        1 tsp pepper powder
        pinch of turmeric powder
        1 onion, chopped
        1 tomato, chopped
        1 tsp chilli powder
        1/4 tsp garam masala
        2 cloves
        2 cinnamon
        1 cardamom
        1 dried black lemon
        coriander leaves
        1 tbsp ghee
        oil
        salt

        Preparation:
        1. Grind 4-5 cleaned prawns to a paste and keep it aside.
        2. Marinate remaining cleaned prawns with chilli powder, turmeric powder, garam masala and salt for 10 minutes and fry it in the hot oil and keep it aside.
        3. Heat ghee in a pressure cooker and add chopped onions and saute well.
        4. Add chopped tomato and saute. Then add cloves, cinnamon, cardamon and pepper powder and mix well.
        5. Add 1 cup drained basmati rice, 1 1/2 cup water, ground prawns,dried lemon and salt and mix well. 
        6. Cover and cook for 1 whistle. Transfer to a serving plate and add fried prawns on top...Garnish with coriander leaves and serve hot...
        Recipe Source: Asianet Cookery Show

        Sunday, 9 June 2013

        Ridge Gourd - Drumstick Curry / Peechinga- Muringakka Curry


        Ingredients:

        1 cup peechinga/ ridge gourd, chopped
        2 drumsticks, peeled and cut into pieces
        1 tomato, chopped
        4 green chillies
        1 cup grated coconut
        1/2 tsp cumin seeds
        2 garlic cloves
        2 shallots
        1/4-1/2 tsp turmeric powder
        1/2 tsp mustard seeds
        2 sliced shallots
        3 dry red chillies
        curry leaves
        1 tbsp oil
        salt

        Preparation:
        1. Grind grated coconut, garlic cloves, 2 shallots, cumin seeds and turmeric powder to a smooth paste adding little water and keep it aside.
        2. In a pan, add chopped ridge gourd, drumstick pieces, tomato,green chillies and salt and cook it adding 1/2 cup of water.
        3. Add the ground coconut paste, mix well and cook for about 5 minutes in low- medium  flame.
        4. Heat 1 tbsp oil in a pan , splutter mustard seeds and add curry leaves, sliced shallots and dry red chillies. Pour this over the curry and mix well. Serve hot with rice...

        Saturday, 8 June 2013

        Chicken in Roasted Gravy


        Ingredients:

        1 1/2 kg chicken, cut into small pieces
        2 medium onions, finely chopped
        2 big tomatoes, chopped
        2 green chillies, chopped
        1/2 tsp turmeric powder
        1 1/2 tbsp oil
        salt

        For roasted masala gravy:

        4 medium onions, sliced and then fried in oil till golden brown
        1 big piece ginger, chopped
        8 big garlic cloves, chopped
        1/2 tsp cumin seeds
        1/2 tsp fenugreek seeds
        1 tsp pepper corns
        1 tbsp poppy seeds
        1 piece cinnamon
        5 cloves
        4 cardamoms
        1 1/2 - 2 tbsp kashmiri chilli powder
        1 1/2 tbsp coriander powder
        1 cup grated coconut
        1 tbsp oil

        Preparation:
        1. Heat 1 tbsp oil in a pan and add cumin seeds and fenugreek seeds and saute.
        2. Add chopped ginger and garlic and saute for a minute.
        3. Then add grated coconut and roast well. When it starts to brown, add cloves, cinnamon and cardamoms and saute.
        4. Add poppy seeds  and pepper corns and roast well.
        5. Reduce flame and add chilli powder and coriander powder and mix well. Switch off the flame and when it cools down, grind it along with fried onions to a smooth paste and keep it aside.
        6. Heat 1 1/2 tbsp oil in a thick bottomed pan and add finely chopped 2 medium onions and saute well.
        7. Add green chillies and turmeric powder and saute.
        8. Add cleaned chicken pieces and salt and mix well for 5 minutes.
        9. Add ground roasted  paste and mix well.
        10. Add chopped tomatoes and 1- 1 1/2 cup water and stir well. Cover and cook till chicken is cooked well. Check salt and adjust the gravy by adding hot water..
        11. Add curry leaves and mix well. Remove from flame and serve hot.....
        Recipe Source: Magic Oven

        Friday, 7 June 2013

        Paneer Keema Sandwich


        Ingredients:

        3 bread slices
        2 tbsp onion, finely chopped
        1/2 tsp ginger, finely chopped
        1/2 tsp garlic, finely chopped
        1 green chilly, finely chopped
        2 tbsp tomato, finely chopped
        1/4- 1/2 tsp chilli powder
        1/4 tsp turmeric powder
        75 gm paneer, grated or crumbled
        1 tsp coriander leaves, chopped
        2 tsp butter (optional)
        1 1/2 tsp oil
        salt

        Preparation:
        1. Heat oil in a pan and  add chopped onion, ginger, garlic and green chilly and saute well till light brown.
        2. Add chilli powder, turmeric powder and salt and saute well. Then add tomato, grated paneer and coriander leaves and mix well for 2 minutes. Remove from flame and keep it aside.
        3. Spread butter on one side of bread and place paneer keema on top of that, cover it with another bread slice and apply little butter on top of the bread.
        4. Now spread another layer of paneer keema on top of this bread slice and cover it with third slice of bread. Cut into triangles and serve........

        Thursday, 6 June 2013

        Coconut Cookies


        Ingredients:

        2 1/2 cup desiccated coconut
        1/4 cup plain flour
        1/4 tsp baking powder
        1 tin condensed milk
        1/2 tsp vanilla essence
        2 tbsp powdered sugar
        1/4 cup milk (if needed)

        Preparation:
        1. Preheat oven to 180 degree celcius. Line baking tray with aluminium foil or baking paper.
        2. In a bowl, add desiccated coconut, plain flour, baking powder and powdered sugar and mix well.
        3. Add condensed milk to this and mix well. Add milk, if needed..
        4. Then add vanilla essence and mix well.
        5. Drop tablespoonfuls of cookie batter onto the prepared baking tray,  about 2 inches apart.
        6. Bake for 20-25 minutes, until it turns light golden brown.. Allow to cool...
        Recipe Source: Magic Oven

        Tuesday, 4 June 2013

        Koon Mezhukkupuratti / Mushroom Stir Fry


                       Simple and easy to prepare stir fry with mushrooms which can be served as a side dish for rice....

        Ingredients:

        200 gm mushrooms, sliced
        5 dry red chillies
        1/2 cup shallots
        1/2 tsp mustard seeds
        1 sprig curry leaves
        1 1/2 tbsp oil
        salt

        Preparation:
        1. Crush dry red chillies and shallots together and keep it aside.
        2. Heat oil in a pan and splutter mustard seeds.
        3. Add curry leaves and crushed mixture and saute well. 
        4. Add sliced mushrooms and salt, mix well and cook covered it in low flame.
        5. Then stir fry till the water completely dries up...Serve hot with rice...

        Sunday, 2 June 2013

        Beef and Vegetable Rice


        Ingredients:

        1/2 kg beef, cut into pieces
        1 tsp crushed pepper
        3 big onions, chopped
        2 tbsp garlic, finely chopped
        3 green chillies, finely chopped
        4 medium tomatoes, blanched and peeled
        2 tbsp tomato sauce
        1/2 cup carrot, chopped
        1 small capsicum, chopped
        1/2 cup green peas, cooked
        1/2 cup mushrooms, sliced
        1/2 cup cauliflower , chopped into small florets
        2 cup basmati rice
        1/4 cup chopped coriander leaves
        salt
        oil

        Preparation:
        1. Marinate cleaned beef pieces with crushed pepper and salt and keep it aside for 30 minutes.
        2. Wash and drain the rice. Keep it aside.
        3. Add tomatoes in a pan of boiling water for 2-3 minutes, then peel off the skin and grind it to a paste. Keep it aside.
        4. Heat oil in a pan and fry the marinated beef till golden brown.
        5. In a pressure cooker, add the fried beef and 3- 3 1/2 cup water and cook for 2 whistle. Remove the cooked beef pieces and keep the stock (2 1/2 cup) aside.
        6. Heat a large thick pan and add 2 tbsp oil ( used for frying beef). Add chopped garlic and green chillies and saute.
        7. Add chopped onions and saute for few minutes. When it starts to change its color, add ground tomato paste and saute well. Add tomato sauce and stir well.
        8. Add sliced mushrooms and mix well. Then add fried beef and 2 1/2 cup beef stock ( add hot water if needed, to make it 2 1/2 cup), mix well and allow to boil.
        9. Add drained rice and salt and mix well. When it starts to boil, close with a tight fitting lid and cook on low flame.
        10. When the rice is 3/4 th cooked, add chopped carrots, capsicum, cauliflower and green peas and mix well. Cover and cook till it is done and water dries up. 
        11. Add chopped coriander leaves and mix well. Serve hot......
        Recipe Source: Magic Oven

        Saturday, 1 June 2013

        Mussels/ Kallummakaya Thoran


        Ingredients:

        1/2 kg mussels/ kallummakaya, cleaned
        1 cup shallots, chopped
        1- 1 1/4 cup grated coconut
        1 1/2 tsp kashmiri chilli powder
        1/2 tsp turmeric powder
        1 tsp pepper powder
        1/2 tsp garam masala
        2 sprigs curry leaves
        salt
        1/4- 1/2 cup water
        2 tbsp oil

        Preparation:
        1. Clean mussels and keep it aside.
        2. Crush grated coconut, turmeric powder, chilli powder, pepper powder, garam masala, 3-4 shallots and 2-3 curry leaves together to a coarse mixture.
        3. Heat oil in a pan, add chopped shallots and saute well.
        4. Add curry leaves and saute for a minute. Then add crushed coconut mixture, cleaned mussels and salt and mix well.
        5. Add 1/4- 1/2 cup of water, cover and cook in medium flame till done, stirring occasionally.
        6. Uncover and stir well for few minutes till all the water dries up..Garnish with curry leaves and serve hot.... 
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