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Monday, 1 December 2014

Star Fruit Juice


Ingredients:

2 starfruits
2 cups cold water
4-5 tbsp sugar ( add to your taste)
1 tbsp lime juice

Preparation:


  1. Cut star fruits into pieces.
  2. In a blender, add the chopped star fruits, cold water, sugar and lime juice and blend well.
  3. Strain the prepared juice and pour it in a serving glass and serve...

Sunday, 30 November 2014

Mutton Chilli Masala


Ingredients:

1/2 kg mutton, cut into small pieces
2 onions, finely chopped
10 shallots
4 green chillies
1 piece ginger
2 tomatoes, thinly sliced
1 tbsp kashmiri chilli powder
1/2 tsp turmeric powder
1 tsp kasuri methi
1/2 tsp fennel powder
1/2 tsp pepper powder
1/2 cup coriander leaves, chopped
2 piece cinnamon
few curry leaves
salt
oil

Preparation:
  1. Clean the mutton pieces and marinate it with chilli powder, turmeric powder, fennel powder, pepper powder, kasuri methi and salt. Keep it aside for 30 minutes.
  2. Add the marinated mutton pieces in a pressure cooker and cook till done.
  3. Then heat oil in a pan and fry the cooked mutton and keep it aside.
  4. Crush shallots, ginger and green chillies together.
  5. Heat little oil in a pan and fry the sliced onions till brown and keep it aside.
  6. Add cinnamon pieces and the crushed mixture to the pan and saute well.
  7. Then add sliced tomatoes and saute well.
  8. Add fried mutton, fried onion, coriander leaves, curry leaves, 1/4- 1/2 tsp pepper powder and mix well. Check salt..
  9. Cover and cook on low flame for 5 minutes till it turns brown and dry...Garnish with coriander leaves and serve...
Recipe Source: Mahilarathnam Magazine

Friday, 28 November 2014

Vellarikka / Yellow Cucumber Pachadi


Ingredients:

1 cup vellarikka/ yellow cucumber, chopped
1/2 cup grated coconut
3/4 -1 cup yoghurt
3 green chillies
1/2 tsp cumin seeds
1 tsp mustard seeds
1 sprig curry leaves
2 dry red chillies
salt
oil

Preparation:
  1. In a pan, add chopped vellarikka and cook it adding 2 slit green chillies, salt and enough water.
  2. Grind grated coconut with cumin seeds, 1 green chilly and 1/2 tsp mustard seeds to a smooth paste.
  3. Add this ground paste to the cooked cucumber, mix well and cook for 2-3 minutes.
  4. Add the beaten yoghurt, mix well and switch off the flame. Don't allow to boil.
  5. Heat little oil in a pan and splutter 1/2 tsp mustard seeds. Add dry red chillies and curry leaves and pour this over the curry...Serve with rice... 

Thursday, 27 November 2014

Prawn Mushroom Pasta


Ingredients:

250 gm prawns, cleaned
2 cups pasta
1 cup mushroom, chopped
1 carrot, chopped
1 onion, chopped
4-5 green chillies, finely chopped
2 garlic cloves, chopped
3-4 tbsp tomato sauce or tomato paste
1/2 cup cheese
1 tsp oregano
salt
oil

Preparation:
  1. Boil water in a deep pan, add pasta and salt and cook for 8-10 minutes or according to the package instructions. Drain the pasta and keep it aside.
  2. Heat 2 tbsp oil in a pan and add chopped onions, green chillies and garlic and saute for 2-3 minutes till soft.
  3. Add cleaned prawns, chopped mushroom and saute well adding little salt.
  4. Add chopped carrot, mix well and cook till done.
  5. Add tomato sauce, cheese and oregano and mix well.
  6. Add cooked pasta and mix well for 2 minutes on medium flame.
  7. Remove from flame and serve hot....
Recipe Source: Asianet Cookery Show

Wednesday, 8 October 2014

Blueberry - Strawberry Smoothie


Ingredients:

1/2 cup fresh or frozen blueberries
6-8 fresh or frozen strawberries, chopped
1 1/2 cup chilled milk
sugar as required

Preparation:
  1. In a blender, add the chopped strawberries, blueberries, milk and sugar and blend well until smooth.
  2. Pour it in a serving glass and serve....

Tuesday, 7 October 2014

Apple Muffins / Mini Apple Cakes


Ingredients:

1 cup/ 110 gm self-rising flour
110 gm/ 1 stick butter, melted
2 eggs
1 apple, peeled and diced
1/2 cup caster sugar

Preparation:
  1. Preheat oven to 180 degree celcius. Grease 12 hole muffin tin or line the muffin tin with paper liners.
  2. In a bowl, whisk eggs and sugar together until light and fluffy.
  3. Then gently fold in self-rising flour and melted butter, followed by diced apple.
  4. Divide the batter into the prepared muffin tin and bake for 15-20 minutes, until golden and a skewer comes out clean.
  5. Leave in the tins for 10 minutes, and then place on a wire rack to cool.
  6. Sift over a little icing sugar just before serving.... 

Sunday, 5 October 2014

Mango Sago Pudding


Ingredients:

2 big ripe mangoes, peeled and chopped
1/2 cup sago seeds
200 ml fresh cream
1 cup milk
1/2-3/4 tin condensed milk
1 tbsp gelatin
1/4 cup water

Preparation:
  1. Soak sago seeds in water for an hour.
  2. In a pan, boil water and add soaked sago seeds and cook it until soft and transparent.
  3. Pour the cooked sago into a sieve and wash it under a running tap water to remove the starch. Keep it aside.
  4. Soak gelatin in 1/4 cup water for 10 minutes.
  5. In a blender, add the chopped mangoes and puree it along with milk and condensed milk.
  6. Melt the soaked gelatin by double boiling method (ie, melting gelatin by placing it over the pan of boiling water) and mix with mango cream mixture.
  7. Add the cooked sago into this and mix well.
  8. Pour into a pudding dish and keep it in the refrigerator till set. Garnish with chopped pistachios and mango pieces....Serve chilled...
  • Can also prepare without adding gelatin - Mango Sago Dessert

Recipe adapted from here

Thursday, 2 October 2014

Guava Milkshake


Ingredients:

2 ripe guavas
1 1/2 cup chilled milk
2-3 drops of vanilla essence
sugar to taste

Preparation:
  1. Chop guavas into small pieces.
  2. In a blender, add chopped guavas, milk, vanilla essence and sugar and blend well until smooth.
  3. Pour into a serving glass, add ice cubes if needed and serve....

Tuesday, 30 September 2014

Mathi / Sardine Pulimulaku


Ingredients:

1/2 kg mathi/ sardines, cleaned
1 cup shallots, crushed
3 garlic cloves, chopped
1 " ginger, chopped
3 green chillies, chopped
2- 2 1/2 tbsp kashmiri chilli powder
1/4 tsp turmeric powder
1 1/2- 2 tbsp thick tamarind paste
1/4 tsp fenugreek seeds
few curry leaves
salt
coconut oil

Preparation:
  1. Cut and clean sardines and marinate it with 1 tbsp kashmiri chilli powder, turmeric powder and salt and keep it aside for 15-20 minutes.
  2. Heat little oil in a manchatti/ pan and add fenugreek seeds and curry leaves.
  3. Add crushed shallots and saute well for 2- 3 minutes.
  4. Add chopped ginger, garlic and green chillies and saute for few minutes.
  5. Then add 1- 1 1/2 tbsp kashmiri chilli powder, tamarind paste, salt and 1 cup water and bring it to a boil.
  6. When it boils, add the marinated sardines/ mathi , mix well and cook covered till the gravy thickens on low-medium flame.
  7. Add little oil and curry leaves on top and remove from flame....Serve with rice or kappa vevichathu...
  • Got this recipe from Facebook group and I prepared with slight modifications...

Monday, 29 September 2014

Chicken Kothu Chapathi


Ingredients:

6 chapathi
1 - 1 1/2 cup boneless chicken
2 onions, chopped
2 tomato, finely chopped
2 green chillies
1 piece ginger
3 garlic
4 shallots
1 tsp pepper corns
1 piece cinnamon
3 cloves
3 cardamoms
1 tsp chilli powder
1/4 tsp turmeric powder
1/4 cup coriander leaves
1/2 chicken stock cube ( optional)
1 1/2 tbsp oil
salt

Preparation:
  1. Cut chicken into small pieces and cook it adding 1/2 tsp chilli powder, turmeric powder and salt. Shred the cooked chicken pieces and keep it aside.
  2. Chop cooked chapathis into bite size pieces and keep it aside.
  3. Crush ginger, garlic, shallots, green chillies and pepper together and keep it aside.
  4. Heat oil in a pan and add cinnamon, cloves and cardamoms.
  5. Add crushed mixture, chopped tomatoes and 1/2 tsp chilli powder and saute well on medium flame.
  6. Add chopped onions and salt and saute well till onion turns transparent.
  7. Add shredded chicken and chicken stock cube and stir well for 1-2 minutes.
  8. Now add the chopped chapathis and mix well until the chicken masala is well combined with chapathis.
  9. Add the chopped coriander leaves and mix well. Remove from flame and serve hot.....

Friday, 26 September 2014

Almond Cookies


Ingredients:

2/3 cup plain flour
2 tbsp cornflour
1/2 cup ground almonds/ almond meal
1/3 cup or 5 1/2 tbsp butter, softened
1/3 cup sugar, powdered
1/2 tsp baking powder
1/4 tsp salt

Preparation:
  1. Sift together plain flour, cornflour, baking powder and salt and keep it aside.
  2. In a bowl, beat butter and sugar till light and fluffy.
  3. Add ground almonds and sifted flour mixture and make a soft dough and wrap it in a cling/ plastic wrap and refrigerate for a few minutes.
  4. Remove and roll out the dough into 1/2 " thickness and cut into desired shapes using cookie cutters.
  5. Place an almond on top of each cut out cookie.
  6. Then place them in a baking sheet lined with parchment paper or baking paper, leaving some space between them.
  7. Bake them in a preheated oven at 170 degree celcius for 15-20 minutes or until the edges are slightly golden brown.
  8. Remove from oven and place to cool on a wire rack...Store in an air tight container...
Recipe adapted from Sailu's Kitchen

Monday, 22 September 2014

Tomato Ghee Rice


Ingredients:

2 cups basmati rice/ jeerakashala rice
4 cups water
1 onion , finely chopped
1 large tomato, finely chopped
2-3 green chillies, finely chopped
2 cardamom
3 cloves
2 small pieces of cinnamon
few curry leaves
1/2 tsp mustard seeds
4-5 tbsp ghee
2 tsp oil
salt

Preparation:
  1. Wash and drain the rice and keep it aside.
  2. Heat ghee in a pan and add cinnamon, cloves and cardamoms and saute for a minute.
  3. Add chopped onion, green chillies and curry leaves and saute until transparent.
  4. Add water and salt and when it starts to boil, add drained rice and mix well.
  5. Cover and cook till rice is done in medium flame.
  6. In the meanwhile, heat oil in a small pan and splutter mustard seeds.
  7. Add the chopped tomatoes and stir well till soft.
  8. Add this tomato mixture over the cooked rice and mix well for 2 minutes.
  9. Remove from flame and serve hot with any curry.....

Recipe Source: Manoramaonline

Sunday, 21 September 2014

Muringayila / Drumstick Leaves - Chicken Soup


Ingredients:

1 cup muringayila / drumstick leaves, cleaned
1/2 cup chicken, cooked and shredded
1 onion, finely chopped
2 garlic cloves, finely chopped
3-4 cups chicken stock
2 tbsp corn flour
1/2-1 tsp pepper powder
1 tbsp oil
salt

Preparation:
  1. Cook chicken with 4 cups of water adding little pepper powder and salt. Shred the chicken pieces and keep it aside.
  2. Heat oil in a pan and saute finely chopped garlic.
  3. Add chopped onion and saute till light pink.
  4. Add cleaned drumstick leaves and saute for 1- 2 minutes. Add shredded chicken and mix well.
  5. Then add the chicken stock and boil well adding pepper powder and little salt.
  6. Mix corn flour in 1/4 cup water and add to the boiling soup stirring continuously. Check salt and boil till it thickens.
  7. Remove from flame and serve hot...

Wednesday, 17 September 2014

Aval Payasam / Rice Flakes Payasam


Ingredients:

4 cups / 1 litre milk
3/4 -1 cup sugar
1 cup aval / rice flakes
1 1/2 - 2 tbsp ghee
1/4 tsp cardamom powder
few cashew nuts

Preparation:
  1. Heat 1 tbsp ghee in a thick bottomed pan and fry the cashew nuts till golden brown and keep it aside.
  2. In the same pan, add the remaining ghee and roast the aval / rice flakes till light brown.
  3. Add the milk and boil in medium flame till aval becomes soft and cooked, stirring occasionally.
  4. Add sugar and simmer until it reaches desired consistency. 
  5. Add cardamom powder, mix well and switch off the flame.
  6. Garnish with fried cashew nuts and serve hot or chilled...

Tuesday, 16 September 2014

Strawberry Juice


Ingredients:

15-20 fresh strawberries
2 cups cold water
2-3 tbsp sugar or as required
1 tsp lemon juice

Preparation:
  1. Wash and chop strawberries into small pieces.
  2. In a blender, add the chopped strawberries, sugar and lemon juice and blend well to a smooth paste.
  3. Then add water and blend it again.
  4. Pour it in a serving glass and serve....

Monday, 15 September 2014

Cashew Nut and Green Peas Curry


Ingredients:

3/4 cup green peas
1/2 cup split cashew nuts
1 large onion, chopped
1 large tomato, chopped
5 green chillies, slit
1/2 tsp ginger, crushed
1/2 tsp garlic, crushed
1 cup thick coconut milk
1 1/2 cup thin coconut milk
few coriander leaves, chopped
1 tbsp shallots, chopped
1 tsp ghee
salt to taste

Preparation:
  1. Wash and soak green peas in water for 2-3 hours. 
  2. Soak split cashew nuts in water for half an hour.
  3. In a pressure cooker, add soaked green peas, chopped onion, tomato, garlic, ginger, green chillies and salt and cook it adding thin coconut milk for 2 whistles.
  4. Open the cooker and then add the soaked cashew nuts followed by the thick coconut milk. Cook it for 5 minutes in medium flame.
  5. Heat ghee in a small pan and fry the chopped shallots. Add this to the curry and mix well.
  6. Garnish with chopped coriander leaves and serve hot....
Recipe Source: Manoramaonline

Saturday, 6 September 2014

Karikku / Tender Coconut Unniyappam


Ingredients:

1 1/2 cup raw rice/ pachari
1 big karikku/ tender coconut
10 tbsp sugar
1/4 tsp baking soda
oil

Preparation:
  1. Soak raw rice in water for 3-4 hours.
  2. Grind the rice with flesh/ pieces of karikku, 1/2 cup karikku/ tender coconut water and sugar to a smooth paste.
  3. Then add baking soda and mix well.
  4. Heat an unniyappam pan and pour oil till half. When oil becomes hot, reduce the flame and pour 3/4 tbsp of the batter in each hole.
  5. Cook the unniyappams on medium flame till it turns golden brown on both sides....Remove it from flame and serve as a snack...
Recipe Source: Magic Oven

Wednesday, 3 September 2014

Muringa / Drumstick Moru Curry


Ingredients:

3 drumsticks/ muringa
1 tomato, chopped
3 green chillies, slit
1 piece ginger, chopped
5 shallots, sliced
1/4 tsp turmeric powder
1/2 cup grated coconut
1 garlic clove
1/2 tsp cumin seeds
1 tsp chilli powder
1 cup yoghurt
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
2-3 dry red chillies
2 shallots, sliced
few curry leaves
salt
oil

Preparation:
  1. Cut drumsticks into pieces and cook it with chopped  tomato, 5 sliced shallots, green chillies, ginger, turmeric power and salt adding enough water.
  2. Grind grated coconut with cumin seeds, chilli powder and garlic to a smooth paste.
  3. Add this ground paste to cooked drumsticks, mix well and heat on low flame for few minutes.
  4. Add yoghurt and heat on low flame for 1-2 minutes. Don't allow to boil.
  5. Heat little oil in a pan and splutter mustard seeds and fenugreek seeds.
  6. Add 2 sliced shallots, dry red chillies and curry leaves and saute.
  7. Pour this seasoning over the curry and close with a lid...Serve with rice...

Tuesday, 2 September 2014

Almond / Badam Muffins


Ingredients:

1 1/2 cup plain flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp almond extract
1/2 cup milk
1 egg
50 gm butter, softened at room temperature
1/4 cup chopped almonds

Preparation:
  1. Preheat oven to 180 degree celcius. Line 12 cup muffin pan with paper liners.
  2. Mix together plain flour, baking powder, sugar and chopped almonds in a large bowl and keep it aside.
  3. In another bowl, add milk, egg, butter and almond extract and beat well.
  4. Add flour mixture to this and stir until ingredients are just combined - do not over mix the batter.
  5. Divide the batter into the prepared muffin pan and bake for 20- 25 minutes till done and golden brown on top.
  6. Cool on a wire rack and then serve....
Recipe adapted from My Diverse Kitchen

Monday, 1 September 2014

Courgette/ Zucchini Pachadi


Ingredients:

1 big courgette/ zucchini
3/4 cup grated coconut
3 green chillies, slit
1 cup yoghurt
1/4 tsp cumin seeds
1 tsp mustard seeds
2 dry red chillies
few curry leaves
salt
oil

Preparation:
  1. Peel and chop cougette into small pieces and cook it in a pan adding slit green chiilies, salt and enough water.
  2. Grind grated coconut with cumin seeds and 1/2 tsp mustard seeds to a smooth paste.
  3. Add the ground paste to the cooked zucchini, mix well and cook for 1- 2 minutes.
  4. Add the beaten yoghurt and mix well. Adjust salt and remove from flame.
  5. Heat oil in a pan, splutter 1/2 tsp mustard seeds and fry dry red chillies and curry leaves and pour this over the curry. Serve with rice....

Sunday, 31 August 2014

Broccoli Thoran


Ingredients:

1 broccoli, finely chopped
1 onion, finely chopped
3 green chillies, chopped
2 garlic cloves, crushed
1/4 tsp turmeric powder
1/4-1/2 cup grated coconut
1/2 tsp mustard seeds
few curry leaves
salt to taste
oil

Preparation:
  1. Heat 2 tsp oil in a pan and splutter mustard seeds and add curry leaves.
  2. Add crushed garlic, chopped onion and green chillies and saute till onion turns transparent.
  3. Add chopped broccoli, turmeric powder and salt and mix well. 
  4. Sprinkle 1-2 tbsp water and cook covered in low flame for 5 minutes, stirring occasionally.
  5. Add grated coconut, mix well and cook for 1-2 minutes. Remove from flame and serve hot with rice...

Friday, 29 August 2014

Dates Pudding


Ingredients:

12 dates
500 ml ( 2 cups) milk
10 gms china grass
1/4 cup sugar ( or as required)
1/2 cup water

Preparation:
  1. Chop dates into small pieces and soak in 1/2 cup milk for 10 minutes. Grind it and keep it aside.
  2. Soak china grass in 1/2 cup of water for 10 minutes.
  3. In a saucepan, boil remaining milk adding sugar. Add ground dates paste and mix well.
  4. Meanwhile melt the soaked china grass in another pan on low flame, stirring continuously until the china grass dissolves completely.
  5. Add the melted china grass into the milk mixture through a sieve and mix well for 2-3 minutes.
  6. Remove from flame and pour it into pudding tray and allow to cool. Then keep it in the refrigerator till set.....

Thursday, 28 August 2014

Macaroni Chicken Biriyani


Ingredients:

1/2 kg chicken, cooked and shredded
2 cup cooked macaroni
2 big onions, chopped
3/4 tbsp garlic, finely chopped
3/4 tbsp ginger, finely chopped
4-5 green chillies, chopped
2 big ripe tomatoes, finely chopped
1/4 cup coriander leaves
few mint leaves
1/2 tsp garam masala
1 tbsp lime juice
salt to taste
2 tbsp ghee
1 tbsp oil

Preparation:
  1. Cook chicken pieces adding little pepper powder and salt , shred it into small pieces and keep it aside.
  2. 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.
  3. Heat 1 tbsp ghee and oil in a pan and add chopped onions, garlic, ginger and green chillies and saute well.
  4. Add chopped tomatoes, coriander leaves, mint leaves and salt and saute well.
  5. Then add shredded chicken and mix well.
  6. Add cooked macaroni and mix well for 2 minutes on medium flame.
  7. Add 1 tbsp ghee, garam masala and lime juice, mix well and cook for 3-5 minutes on low flame.
  8. Garnish with coriander leaves and serve hot....
Recipe Source: Asianet Cookery

Monday, 25 August 2014

Mango Juice


Ingredients:

1 large mango, peeled
1-2 tbsp sugar
1 1/2 cup chilled water

Preparation:
  1. Peel the mango and chop it into cubes.
  2. In a blender, add this chopped mangoes, sugar and chilled water and blend well to a smooth juice.
  3. Strain it and pour it in a serving glass and serve...

Sunday, 24 August 2014

Cabbage Puttu


Ingredients:

1 1/2 cup puttu podi
200 gm cabbage, finely chopped
1 onion, finely chopped
4 green chillies, finely chopped
1/2 inch ginger, finely chopped
1/2 cup grated coconut
few curry leaves, chopped
1/2 tsp mustard seeds
1 1/2 tbsp oil
salt

Preparation:
  1. Heat oil in a pan and splutter mustard seeds.
  2. Add finely chopped onion, green chillies, ginger, curry leaves and salt and saute well till transparent.
  3. Add finely chopped cabbage and stir well. Sprinkle little water and cook till done.
  4. When cooked, add grated coconut and mix well. Remove from flame and keep it aside.
  5. Mix little salt in water and add this water little by little to the puttupodi till it becomes wet/ moist and mix thoroughly without any lumps.
  6. Take a puttu maker and layer it with 2 tbsp cabbage mixture first, then the puttupodi and then again the cabbage mixture. Repeat the process, till the puttu maker is filled.
  7. Fill pressure cooker/ puttu kudam with 2-3 cups of water and bring to a boil.
  8. Place the puttu maker on top of it and steam cook for 5-7 minutes or until the steam starts coming out from the top of puttu maker.
  9. Remove it to a plate and serve hot..

Thursday, 21 August 2014

Vendakka Puli/ Okra in Tamarind and Coconut Gravy


Ingredients:

15 okra/ vendakka
1 medium onion, finely chopped
1 medium tomato, finely chopped
a small lemon sized tamarind
1/2 tsp turmeric powder
1/2 cup grated coconut
1 tbsp coriander powder
5 dry red chillies
1 tsp mustard seeds
1 tsp fenugreek seeds
3 shallots, finely chopped
2 garlic cloves, finely chopped
few curry leaves
salt
oil

Preparation:
  1. Chop the okra/ vendakka into  1/2 inch pieces and keep it aside.
  2. Soak tamarind in 1/2 cup hot water. Squeeze out the extract and keep it aside.
  3. Grind grated coconut, coriander powder and dry red chillies to a fine paste.
  4. Heat little oil in a pan and fry the chopped vendakka for 5 minutes or until the stickiness disappears.
  5. Add chopped onion and tomato and saute well till soft.
  6. Then add the tamarind extract, turmeric powder and 1 cup water and cook until the vendakka/ okra is cooked. 
  7. Add ground coconut mixture and salt and boil it for about 5 minutes. 
  8. Heat 1 tbsp oil in a pan and splutter mustard seeds and fenugreek seeds.
  9. Add the chopped garlic and shallots and fry till golden brown and add curry leaves.
  10. Pour this seasoning over the prepared curry, mix well and serve with rice.... 
Recipe adapted from here

Friday, 15 August 2014

Naadan Prawn/ Chemmeen Ularthu


Ingredients:

1/2 kg prawns, cleaned
1 1/2 tsp chilli powder
1 tsp coriander powder
a pinch pepper powder
1 1/2 tbsp onion, finely chopped
1 tsp ginger, finely chopped
1-1 1/2 tbsp garlic, chopped
3-4 kudampuli
1/4 cup coconut slices/ thenga kothu
curry leaves
salt to taste
1 tsp mustard seeds
1/4 cup onion, thinly sliced
1 tbsp oil

Preparation:
  1. In a pan, add cleaned prawns and mix it with chilli powder, coriander powder, pepper powder, finely chopped onion, ginger, garlic, curry leaves, kudampuli, coconut slices and salt and cook it adding little water.
  2. When prawns are cooked and well coated with masala, remove it from flame.
  3. Heat oil in a pan and splutter mustard seeds.
  4. Add sliced onions and saute well. Add cooked prawns and curry leaves and stir well on medium flame till dry...Remove from flame and serve hot.....

Wednesday, 13 August 2014

Broken Wheat Rava Upma / Sooji Gothambu Upma


Ingredients:

1 cup broken wheat rava/ gothambu rava
2 cups water
1 onion, chopped
2 tbsp carrot, chopped
2 green chillies, chopped
1/2 tsp ginger, chopped
1 sprig curry leaves
1/2 tsp mustard seeds
1/2 tsp urad dal
1/2 tsp chana dal/ kadalaparippu
salt to taste
1 tbsp oil

Preparation:
  1. In a pan, roast the broken wheat rava in medium flame for 2-3 minutes and keep it aside.
  2. Heat oil in a pan and splutter mustard seeds, chana dal and urad dal.
  3. Add the chopped onion, green chillies, ginger and curry leaves and saute well till transparent.
  4. Add chopped carrots and saute for 2 minutes. Then add water and salt.
  5. When the water starts boiling, add the roasted wheat rava slowly, stirring continuously.
  6. Cook covered on low flame, stirring in between, till all the water has evaporated and it becomes soft.
  7. Remove it from flame and serve hot... 

Tuesday, 12 August 2014

Sugarcane Juice / Karimbu Juice


Ingredients:

1 big piece sugarcane / 2 cups sugarcane, skin peeled and chopped into small pieces
2 tsp lemon juice
1/2 " ginger, chopped
1/2- 1 cup water
sugar, as required

Preparation:
  1. Cut the big piece of sugarcane into small pieces. 
  2. Peel the thick skin using a sharp knife and chop it into small pieces /chunks.
  3. In a blender, add this sugarcane pieces, water, lemon juice, chopped ginger and sugar and blend it for 3-4 minutes. 
  4. Strain the prepared juice using a strainer and pour it in a serving glass...Serve with or without ice..

Monday, 11 August 2014

Dates Vada


Ingredients:

1 cup dates, finely chopped
2 cups rava/ semolina
2 eggs
3-4 tbsp sugar
few cashew nuts, chopped
oil for frying

Preparation:
  1. In a bowl, beat the eggs well.
  2. Add rava, sugar, chopped dates and cashew nuts to the beaten eggs, mix well and make a thick batter.
  3. Make vada's with this batter and deep fry it in the oil on low flame till golden brown and crispy. Serve hot... 
Recipe Source: Asianet Cookery

Sunday, 10 August 2014

Chicken Balls Salad


Ingredients:

1 cup split bengal gram/ chana dal/ kadalaparippu, cooked
1 cup boneless chicken, cooked and minced
1 tbsp pepper powder
1/2 tsp garam masala
few coriander leaves, chopped
1 cup carrots, finely chopped or grated
1 cup cabbage, finely chopped
1 onion, finely chopped
2 green chillies, finely chopped
1 tsp vinegar
1/2 tsp sugar
salt to taste
oil for frying

Preparation:
  1. Grind the cooked chana dal  and mix it with minced cooked chicken, pepper powder, garam masala, chopped coriander leaves and salt and knead well to a dough.
  2. Divide the prepared dough into small lemon-sized balls.
  3. Heat oil in a pan and deep fry the balls till golden brown. Keep it aside.
  4. In a bowl, combine the chopped cabbage, carrot, onion, green chillies, vinegar, sugar and salt.
  5. In a serving plate, spread the prepared vegetable mix ( keep aside a little) .
  6. On top of this vegetable mix, place the fried chicken balls. 
  7. Sprinkle the rest of the vegetable mix over this chicken balls and serve...
Recipe Source: Manoramaonline

Friday, 8 August 2014

Banana Fingers


Ingredients:

2 big ripe bananas, nendrapazham
1 cup grated coconut
2 tbsp cashew nuts, chopped
2 tbsp raisins
1 cup plain flour/ maida
2 tbsp sugar
a pinch baking soda
oil for frying

Preparation:
  1. Cut the bananas into pieces and steam cook until it turns soft. Remove its skin and mash well.
  2. Mix the mashed bananas with grated coconut, cashew nuts and raisins and mix well with your hand.
  3. Make small balls of the mixture and roll it into finger shapes.
  4. In a bowl, prepare a smooth thick batter of  plain flour, sugar and baking soda adding enough water.
  5. Heat oil in a pan, dip the banana fingers in the batter and fry until golden....Serve hot.. 

Thursday, 7 August 2014

Watermelon - Pomegranate Popsicles


Ingredients:

3 cups watermelon, seeds removed and cubed
1 tbsp lime juice
4-5 tbsp sugar (adjust according to taste)
1 pomegranate

Preparation:
  1. In a blender, add the cubed watermelon, lime juice and required sugar and blend well until smooth. Keep it aside.
  2. Take all the seeds from the pomegranate and blend it with 1/2 cup of water. 
  3. Strain the pomegranate juice and mix it with watermelon juice.
  4. Pour the watermelon-pomegranate mixture into the popsicle mould and freeze it for 5-6 hours or overnight...

Wednesday, 6 August 2014

Kovakka - Chakkakuru / Ivygourd - Jackfruit Seeds Thoran


Ingredients:

2 cups kovakka/ ivygourd, chopped
3/4 cup jackfruit seeds/ chakkakuru, chopped
1/2 cup grated coconut
1/2 tsp turmeric powder
1/4 tsp chilli powder
2 garlic cloves, crushed
3 green chillies, chopped
1/2 tsp mustard seeds
2 dry red chillies
curry leaves
salt
oil

Preparation:
  1. Cook chopped jackfruit seeds with chilli powder, 1/4 tsp turmeric powder and salt adding enough water till done.
  2. Heat oil in a pan and splutter mustard seeds and add dry red chillies, curry leaves and crushed garlic.
  3. Add chopped kovakka, green chillies, 1/4 tsp turmeric powder and salt and mix well.
  4. Sprinkle 1-2 tbsp water and cook covered in low flame till done, stirring  occasionally.
  5. Then add cooked jackfruit seeds and mix well. 
  6. Add grated coconut , mix well and cook for 2-3 minutes on low flame. Remove from flame and serve with rice...

Tuesday, 5 August 2014

Prawn/ Chemmeen Masala Puttu


Ingredients:

1 1/2 cup puttu podi
1/2 cup grated coconut
200 gm small prawns
2 onions, finely chopped
4 green chillies, finely chopped
1 tsp garlic paste
1 1/2 tsp chilli powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp fennel powder
few curry leaves, chopped
salt
2-3 tbsp oil

Preparation:
  1. Clean prawns and cook it in a pan with chilli powder, coriander powder, turmeric powder, fennel powder, garlic paste and salt adding little water until masala is well coated with prawns.
  2. Heat oil in a pan and add chopped onions, green chillies and curry leaves and saute well till onion turns soft.
  3. Then add cooked prawns and stir well for 2-3 minutes. Remove from flame and keep it aside.
  4. Mix the salt in water and add this water little by little to the puttupodi till it becomes wet/ moist and mix thoroughly without any lumps. 
  5. To prepare puttu, take a puttu maker and layer it with 1 tbsp grated coconut first, then 3 tbsp prawn masala and then the puttupodi as the third layer. Repeat the process, till the puttu maker is filled and the last layer with grated coconut. 
  6. Fill pressure cooker/ puttu kudam with 2-3 cups of water and bring to a boil.
  7. Place the puttu maker on top of it and steam cook for 5-7 minutes or until the steam starts coming out from the top of puttu maker. 
  8. Remove it to a plate and serve hot...

Monday, 4 August 2014

Custard Powder - Chocolate Chip Cookies


Recipe adapted from here

Ingredients:

2 cups all purpose flour
1/2 cup custard powder
1 cup butter
1/2 cup confectioner's sugar/ icing sugar
1 tsp vanilla extract
1/4 cup chocolate chips

Preparation:
  1. Preheat oven to 180 degree celcius. Line the baking tray with baking paper/ parchment paper.
  2. In a bowl, sift together the all purpose flour and custard powder.  
  3. Whisk the butter and confectioner's sugar together until they turns creamy.
  4. Add flour-custard powder mixture and vanilla extract and mix gently.
  5. Fold in the chocolate chips and mix well until they forms as a soft dough.
  6. Make small balls out of this dough and gently flatten it into round shape.
  7. Place them on the prepared baking tray and bake it for 15-20 minutes. 
  8. Remove from the oven and cool on wire rack...

Sunday, 3 August 2014

Egg and Bread Masala


Ingredients:

8 bread slices
3 eggs
1 onion, finely chopped
2 green chillies, finely chopped
1 small tomato, finely chopped
1/2 tsp chilli powder
few coriander leaves, chopped
salt
oil

Preparation:
  1. Cut bread into small pieces. Beat eggs and keep it aside.
  2. Heat 1 tbsp oil in a pan and saute chopped onions and green chillies.
  3. Add bread pieces and fry well for 2-3 minutes.
  4. Then add beaten eggs and salt and scramble them.
  5. Add chilli powder and chopped tomatoes and stir well until all is well incorporated and dry.
  6. Garnish with chopped coriander leaves and serve hot...

Saturday, 2 August 2014

Chicken Peralan


Ingredients:

1 medium chicken, cut into small pieces
2 big onions, thinly sliced
1 big onion, finely chopped
1 1/2 tbsp ginger paste
1 1/2 tbsp garlic paste
20 shallots, sliced
3 medium tomatoes, chopped
1 tbsp crushed pepper
1- 1 1/2 tbsp kasmiri chilli powder
1 tsp garam masala
3/4 tsp fennel powder
1/2 tsp turmeric powder
curry leaves
coriander leaves
1/2 cup water
salt
oil

Preparation:
  1. In a bowl, add cleaned chicken pieces, ginger paste, garlic paste, crushed pepper, kashmiri chilli powder, turmeric powder, garam masala, fennel powder, 1 big onion finely chopped, shallots and salt and mix well with hand. Keep it aside for 30 minutes.
  2. In a pan, add marinated chicken and 1/2 cup water and cook covered till done and masala is well coated with chicken. Switch off the flame.
  3. Heat 1/4 cup oil in a thick bottomed pan. Add sliced onions and little salt and fry till golden brown. Remove it from the pan and keep it aside.
  4. In the same pan with little oil, add the chopped tomatoes and curry leaves and saute well till soft.
  5. Then add the cooked chicken with its gravy and mix well and cook for 5-7 minutes, stirring in between.
  6. Finally add the fried onions and mix well for 2-3 minutes. Switch off the flame and add coriander leaves... Serve hot..
Recipe Source: Magic Oven

Friday, 1 August 2014

Padavalanga Parippu Curry/ Snakegourd and Dal Curry


Ingredients:

2 cup padavalanga/ snakegourd, cut into small pieces
3/4 cup cherupayar parippu/ moong dal/ green gram dal
1/4 cup onion, finely chopped
3 slit green chillies
1 tsp chilli powder
1/2 tsp turmeric powder
1/2 cup grated coconut
1/2 tsp cumin seeds
1 tsp mustard seeds
3 dry red chillies
1 sprig curry leaves
1 tbsp oil
salt

Preparation:
  1. Chop snakegourd into small pieces. 
  2. Grind grated coconut with cumin seeds into a smooth mixture and keep it aside.
  3. In a pressure cooker, add dal, chopped onion, green chillies, chilli powder, turmeric powder and salt and cook till soft adding enough water.
  4. Add chopped snakegourd into the cooked dal and cook till done.
  5. Then add ground coconut mixture and mix well. When it starts to boil, switch off the flame.
  6. Heat oil in a pan, splutter mustard seeds and add dry red chillies and curry leaves and pour this over the prepared curry..Serve hot with rice... 

Monday, 28 July 2014

Simple Chicken Biriyani


               Eid Mubarak to all my friends and readers.....

Ingredients:

700 gm chicken
2 cup basmati rice
4 big onions, sliced
2 tbsp ginger, crushed
2 tbsp garlic, crushed
10 big green chillies, crushed
1 tbsp tomato sauce
1/2 cup coriander leaves, chopped
1/2 cup mint leaves
1 1/2 tbsp yoghurt, sourless
1 tsp lemon juice
1 tsp chilli powder
1/2 tsp turmeric powder
1 tsp garam masala
3 1/2 cup boiling water
salt
4 tbsp ghee

Preparation:
  1. Cut chicken into small pieces, clean it and keep it aside.
  2. Wash and drain the basmati rice. Keep it aside.
  3. Heat ghee in a thick bottomed pan and add crushed garlic, ginger and green chillies and saute well till raw smell disappears.
  4. Add sliced onions and saute well till transparent.
  5. Add turmeric powder, chilli powder and salt and mix well. Add tomato sauce and mix well.
  6. Then add yoghurt and mix well.
  7. Add chopped coriander leaves and mint leaves and mix well. Add garam masala and mix well.
  8. Add cleaned chicken pieces and enough salt and mix well for few minutes.
  9. Now add the drained basmati rice and stir well.
  10. Add 3 1/2 cup boiling water and lemon juice ,stir well and cook covered. 
  11. When it starts to boil, reduce heat and cook on low heat till done.
  12. Switch off and keep uncovered for about 5 minutes.
  13. Garnish with coriander leaves and serve .......
Recipe Source: Magic Oven

Sunday, 27 July 2014

Mango Pudding


Ingredients:

2 ripe mangoes, peeled and chopped
1 1/2 cup milk
1/2 tin condensed milk
3-4 tbsp sugar
10 gm china grass
1/2 cup water

Preparation:
  1. Soak china grass in 1/2 cup water for 10 minutes.
  2. In a blender, add chopped mangoes and sugar and blend to a thick paste.
  3. In a pan, add mango pulp, milk and condensed milk and mix well.
  4. Melt soaked china grass in another pan on low flame until the china grass dissolves completely.
  5. Double boil the mango- milk mixture stirring continuously by placing it over the boiling water.
  6. When it starts to boil, add the melted china grass to the mango- milk mixture through a sieve and mix well for 1-2 minutes.
  7. Remove from flame and pour into pudding dish and refrigerate till set..

Friday, 25 July 2014

Jeeraka Kanji


Ingredients:

1/2 cup kaima / jeerakashala / basmati rice
1 cup grated coconut
3 shallots
1/4 - 1/2 tsp cumin seeds
a pinch turmeric powder
salt

Preparation:
  1. Clean rice and cook it in a pressure cooker adding enough water ( about 3-4 cups of water) till rice is very soft.
  2. Grind grated coconut, shallots, cumin seeds, turmeric powder and salt adding about 3/4 cup of water.
  3. Pour this ground mixture to the cooked rice and mix well .
  4. Check for salt and if the kanji is too thick, add little more water and bring to boil in medium flame. Remove from flame and serve......
  •  Optional :- Heat 1 tsp ghee in a pan and fry 2 shallots sliced till golden and pour over the prepared kanji...

Thursday, 24 July 2014

Chicken Pakora/ Pakoda


Ingredients:

1/2 kg  boneless chicken, cut into thin strips
1 tsp ginger paste
1 tsp garlic paste
3-4 green chillies, finely chopped
3/4- 1 tsp chilli powder
1/4 tsp fennel seeds
1/4 tsp cumin seeds
1/2 tsp vinegar
1/2 cup gram flour/ kadalapodi
2 tbsp rice flour
few curry leaves, chopped
few coriander leaves, chopped
salt
oil for frying

Preparation:
  1. In a bowl, add the cleaned chicken pieces and marinate it with ginger paste, garlic paste, green chillies, 1/2 tsp chilli powder, fennel seeds, cumin seeds, vinegar and salt and keep it aside for 1 hour.
  2. Mix gram flour, rice flour, 1/4- 1/2 tsp chilli powder, chopped curry leaves, coriander leaves and salt in a bowl and combine well.
  3. To the marinated chicken, add the flour mixture and mix well adding 1-2 tsp of water.
  4. Heat oil in a pan and drop chicken- flour mixture into the oil and fry till it turns golden brown in low- medium flame.....Serve hot with tomato sauce...
Recipe Source:  Bennu's Cookomania

Wednesday, 23 July 2014

Ripe Banana Cutlet/ Sweet Cutlet




Ingredients:

3 ripe bananas/ plantains/ nendrapazham
1 cup grated coconut
4-5 tbsp sugar
1/2 tsp cardamom powder
1/2 cup maida/ plain flour
1 tsp ghee
1 cup bread crumbs
oil

Preparation:
  1. Steam cook the ripe bananas and mash well or grind it to a paste.
  2. Heat 1 tsp ghee in a pan and fry the grated coconut till light brown. 
  3. Add sugar and mix well. Remove it from flame and allow to cool.
  4. Prepare a thin batter adding plain flour and enough water (about 3/4 cup) in a bowl and keep it aside.
  5. In a bowl, add mashed banana, coconut mixture and cardamom powder and mix well with your hand.
  6. Make small balls from this banana mix and flatten them into desired shapes.
  7. Dip the prepared cutlets in batter and  roll them in bread crumbs.
  8. Heat oil in a pan and fry the cutlets until golden on both sides... Serve with tea or coffee...

Tuesday, 22 July 2014

Pineapple Juice


Ingredients:

1 1/2 cup pineapple, cut into pieces
1 1/2- 2 cups water
sugar to taste

Preparation:
  1. In a blender, add the chopped pineapple pieces, sugar and water and blend well.
  2. Strain the prepared juice and pour it in a serving glass...Serve with ice cubes...

Monday, 21 July 2014

Chicken Curry


Ingredients:

1/2 kg chicken
3/4 cup grated coconut
1 tbsp coriander powder
1 tsp chilli powder
1/4 tsp turmeric powder
1 tsp ginger-garlic paste
3 green chillies, chopped
6 shallots, chopped
1/4 tsp fennel seeds
2 sprig curry leves
salt to
oil

Preparation:
  1. Clean chicken pieces and cook it with coriander powder, chilli powder, turmeric powder, ginger-garlic paste, green chillies and salt adding enough water.
  2. Heat little oil in a pan and roast/ fry grated coconut, 2 shallots, fennel seeds and 1 sprig curry leaves till brown. 
  3. Then grind it to a smooth paste adding little water.
  4. Add the ground paste to the cooked chicken and boil well. Adjust water and check for salt...
  5. Heat little oil in a pan and add finely chopped remaining shallots and curry leaves and fry well.
  6. Add this to the prepared chicken curry and mix well...Serve with pathiri, ghee rice, neer dosa etc... 

Sunday, 20 July 2014

Poovada


Ingredients:

2 cups rice flour
250 gm jaggery
grated coconut of 1 coconut ( about 2 cups)
1/4 tsp cardamom powder

Preparation:
  1. Boil 2 cups of water with salt in a saucepan.
  2. In a bowl, add rice flour and the boiled water and mix well using a wooden spoon.
  3. Then knead it well to a smooth and soft dough by using your hand, while it is still warm. Keep it aside.
  4. Melt jaggery adding little water in a pan and strain it.
  5. Heat a pan and add melted jaggery, grated coconut and cardamom powder and stir well till dry. Remove it from flame.
  6. Make lemon sized balls out of the prepared dough and roll / flatten it into small circles.
  7. Place 1 tbsp of coconut- jaggery filling on it, fold it into half and seal the edges. 
  8. Repeat the same with remaining dough and coconut-jaggery filling.
  9. Place them in a steamer and steam cook for 12-15 minutes...Remove from flame and serve...

Thursday, 17 July 2014

Erachi Pathiri/ Meat Pathiri


                                   Fried Rotis stuffed with meat masala....

Ingredients:

1 1/2 cup plain flour/ maida
1/2 cup wheat flour/ atta
lukewarm water, as requied
250 gm meat (chicken/beef/mutton)
1 tsp chilli powder
1/2 tsp turmeric powder
1" ginger, chopped
10-12 garlic cloves, chopped
3 onions, finely chopped
4 green chillies
1 sprig curry leaves
a pinch garam masala
salt to taste
oil
2 eggs
1  1/2-2 tbsp sugar
1/4 tsp cardamom powder

Preparation:
  1. Clean and cut meat into small boneless pieces and cook it with chilli powder, turmeric powder, 1/2" ginger chopped, 6 chopped garlic cloves and salt adding enough water.
  2. Allow it to cool and then shred it and keep it aside. 
  3. Heat oil in a pan and add chopped onion and saute well until it turns soft.
  4. Add 1/2" chopped ginger, 6 chopped garlic cloves, green chillies and curry leaves and saute well.
  5. Add garam masala and shredded meat. Mix well and cook for 2-3 minutes on low flame. Keep it aside.
  6. In a bowl, combine plain flour, wheat flour, 1 tbsp oil and salt. 
  7. Add lukewarm water , mix well and knead to form a soft and smooth dough.
  8. Divide the dough into equal sized small balls and roll each to the size of a medium poori.
  9. Take one pathiri/ roti and place 1 1/2 tbsp prepared meat filling in the centre, leaving about 1/4" edges.
  10. Place another pathiri/ roti over this and gently press together the edges. Seal the edges using your fingers or with a fork. Repeat the same with all the pathiris.
  11. Heat oil in a pan and fry the prepared pathiris until golden brown on both sides.
  12. In a bowl, prepare the egg mixture with eggs, sugar and cardamom powder.
  13. Dip the fried erachi pathiri's in this egg mixture and shallow fry using little oil in a non stick pan on both sides, so that the egg gets cooked on both sides. Serve hot....  
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