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Tuesday, 30 September 2014

Mathi / Sardine Pulimulaku


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
coconut oil

  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


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

  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


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

  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


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

  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


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

  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


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

  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


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

  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


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

  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


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

  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


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

  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


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

  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


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

  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....
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