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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
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