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Sunday, 29 June 2014

Pineapple Carrot Custard



Ingredients:

1- 1 1/2 cup pineapple ( 1 small pineapple)
1 big carrot
3 cups milk
2 tbsp custard powder
1/4 cup water
6 tbsp sugar
1 tsp vanilla essence
50 gm cashew nuts, chopped
1 tbsp ghee

Preparation:
  1. Grate or finely chop pineapple and carrot and keep it aside.
  2. In a sauce pan, add milk and 4 tbsp sugar and bring to boil in a medium flame.
  3. In a bowl, mix custard powder in 1/4 cup water and add to the boiling milk and stir continuously until it becomes smooth and thick.
  4. Add vanilla essence and mix well. When it boils well, remove from flame and allow to cool.
  5. In a pan, add the grated pineapple, carrot and 2 tbsp sugar and cook well till all the water dries up.
  6. Heat ghee in a pan and fry the cashew nuts.
  7. Mix the prepared pineapple - carrot and fried cashew nuts to the custard and refrigerate it...Serve cold..
Linking this to Favorite Recipe Event - Summer Recipes at Full Scoops , the event of Swathi

Saturday, 28 June 2014

Elaneer/ Tender Coconut Shake


                       Ramadan Mubarak to all my friends and readers...

Ingredients:

1 cup elaneer/ karikku/ tender coconut flesh
1/2 cup tender coconut water (optional)
1 cup milk, chilled
2-3 tbsp sugar or as required

Preparation:
  1. In a blender, add the chopped tender coconut flesh , tender coconut water, chilled milk and sugar and blend well.
  2. Pour into serving glass and serve chilled....
Linking this to Favorite Recipe Event - Summer Recipes at Full Scoops , the event of Swathi

Friday, 27 June 2014

Rose Milk Pudding


Ingredients:

2 cups (500 ml) milk
1/2 can condensed milk
10 gm china grass
1/2 cup water
2 tbsp rose milk/ rose syrup

Preparation:
  1. Soak china grass in 1/2 cup of water for 10 minutes.
  2. Add milk and condensed milk in a saucepan and boil.
  3. Melt the soaked china grass in another pan on low flame, stirring continuously until the china grass dissolves completely.
  4. Add the melted china grass into the milk mixture through a sieve and stir well.
  5. Then add the rose milk/ rose syrup and mix well.
  6. Remove from flame and pour it into pudding moulds or a pudding tray and keep it in the refrigerator till set...Serve it chilled..
Linking this to Favorite Recipe Event - Summer Recipes at Full Scoops , the event of Swathi

Wednesday, 25 June 2014

Fried Chicken Drumsticks



Ingredients:

5 chicken drumsticks
3/4 tbsp chilli powder
1/4 tsp fennel powder
1/2 tsp garlic paste
1/2 tsp ginger paste
1/2 tsp soy sauce
1/2 tsp tomato sauce
1 tbsp shallots, crushed or paste
chopped coriander leaves
salt
oil for frying

Preparation:
  1. Clean chicken drumsticks and make gashes on it.
  2. In a bowl, mix chilli powder, fennel powder, ginger paste, garlic paste, crushed shallots, soy sauce, tomato sauce and salt together and  marinate/ apply this prepared masala on the chicken drumsticks.  
  3. Transfer this to a pan and cook it on low flame till done without adding water.
  4. Heat oil in a pan and fry the cooked chicken pieces till golden brown. 
  5. Remove from flame and wrap aluminium foil at the ends.  
  6. Garnish with chopped coriander leaves and serve hot...

Monday, 23 June 2014

Drumstick Leaves - Egg / Muringayila - Mutta Thoran


Ingredients:

3 cups muringayila/ drumstick leaves
1 egg
3 tbsp grated coconut
2 shallots
2 green chillies
pinch of fennel seeds
1/2 tsp mustard seeds
salt
oil

Preparation:
  1. Crush grated coconut, shallots, fennel seeds and green chillies together.
  2. In a bowl, add cleaned muringayila , crushed coconut mixture and salt and mix well.
  3. Heat oil in a pan and splutter mustard seeds.
  4. Add muringayila- coconut mixture and stir well. Sprinkle little water and cook covered for 3-4 minutes.
  5. Once it is cooked, add the egg and scramble/ stir continuously till the egg is well cooked and dry... 
  6. Remove from flame and serve hot...

Sunday, 22 June 2014

Watermelon - Kiwi Fruit Popsicles



Ingredients:

2 cups watermelon, seeds removed and cubed
1 tbsp lime juice
4 kiwi fruits, peeled and chopped
4-5 tbsp sugar (adjust according to your taste)

Preparation:
  1. Add the cubed watermelon, lime juice and 2 tbsp sugar in a blender and blend well until smooth. 
  2. Fill popsicle moulds halfway with  watermelon mixture and freeze it for 1 hour.
  3. In a blender, puree the chopped kiwi fruits adding enough sugar and water until very smooth.
  4. Pour kiwi fruit mixture evenly over the watermelon layer and freeze for 6-8 hours or overnight...Remove from moulds, serve and enjoy...
Linking this to Favorite Recipe Event - Summer Recipes at Full Scoops , the event of Swathi



Thursday, 19 June 2014

Honey Drop Cookies


Ingredients:

1 1/2 cup plain flour/ maida
1 1/2 tsp baking powder
a pinch of salt
100 gm butter
2 tbsp honey
2 eggs
3/4 -1 cup sugar, powdered
1/2 tsp vanilla essence

Preparation:
  1. Preheat oven to 180 degree celcius. Line the baking tray with parchment paper/ baking paper.
  2. In a bowl, sift the plain flour, baking powder and a pinch of salt together.
  3. In another bowl, whisk the butter and sugar until soft and fluffy.
  4. Beat in eggs, one at a time and then add vanilla essence and mix well.
  5. Add honey and mix well.
  6. Then add the sifted flour and mix well.
  7. Drop by 1/2 tsp of cookie batter to the prepared baking tray, leaving some space between each drop of batter.
  8. Bake it for 12-15 minutes until the cookie is light golden brown.
  9. Allow to cool for 5 minutes... Crispy honey drop cookies is ready to serve....
Recipe Source: Magic Oven

Wednesday, 18 June 2014

Zucchini / Courgette - Coconut Rice


Ingredients:

1 cup basmati rice
1 medium zucchini / courgette, chopped into small cubes
1/2 cup grated coconut
1/2 cup chopped coriander leaves
1 medium onion, sliced
1 tsp crushed pepper
1/4 tsp garam masala
1/4 tsp turmeric powder
1/2 tsp ginger, finely chopped
few curry leaves
1 tsp urad dal
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 dry red chiily
salt
3 tbsp oil

Preparation:
  1. Wash and cook the rice adding water and salt and keep it aside.
  2. Heat oil in a thick bottomed pan and add mustard seeds, cumin seeds, urad dal and dry red chilly.
  3. When it splutters, add sliced onion and saute till transparent.
  4. Add curry leaves and finely chopped ginger and saute for a minute.
  5. Add crushed pepper, garam masala, turmeric powder and mix well.
  6. Add chopped zucchini and salt and cook covered for 6-8 minutes.
  7. When cooked, add chopped coriander leaves and grated coconut and mix well.
  8. Then add 2 cups cooked rice, mix well and keep it in the low flame covered for 2-3 minutes.
  9. Remove from flame and serve hot with raita and pappadum...

Tuesday, 17 June 2014

Egg Kurma


Ingredients:

4-5 boiled eggs
2 onions, finely chopped
1 large tomato, chopped
1 tsp ginger-garlic paste
1 tsp chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
8-10 mint leaves
few curry leaves
3/4 tsp fennel seeds
1 tsp white poppy seeds/khus khus
1" cinnamon
1 cardamom
2 cloves
4-5 tbsp grated coconut
6 cashew nuts
2 tbsp oil
salt
chopped coriander leaves

Preparation:
  1. In a pan, dry roast fennel seeds, poppy seeds, cinnamon, cardamom, cloves, grated coconut and cashew nuts for 2 minutes and grind to a paste.
  2. Heat oil in a pan and add chopped onions and fry till transparent.
  3. Add ginger-garlic paste and mint leaves and saute for 2 minutes.
  4. Add curry leaves, chilli powder, coriander powder, turmeric powder and salt and mix well.
  5. Add the chopped tomatoes and saute for 2-3 minutes.
  6. Then add the ground paste and cook for few minutes, stirring so that it does not stick to the pan.
  7. Add the boiled eggs, mix and cook without lid for 2-3 minutes.
  8. Add about 2 cups of water and cook covered on simmer till the gravy thickens.
  9. Garnish with chopped coriander leaves and remove from flame...Serve hot...
Recipe Source:  Sailu's Kitchen

Monday, 16 June 2014

Custard Apple Pudding


Ingredients:

2 custard apples/ seethappazham
500 ml milk
1/2 tin condensed milk
10 gm china grass
sugar, as required

Preparation:
  1. Soak china grass in 1/2 cup water for 10 minutes. 
  2. Remove seeds from custard apples, take out its pulp/ flesh and grind it to a paste adding little milk. ( The only time consuming part for this pudding preparation :) )
  3. In a pan, boil milk and condensed milk adding enough sugar.
  4. At the same time heat the soaked china grass along with water in another pan on low flame, stirring continuously until the china grass melts completely.
  5. Add the ground paste to the milk mixture and mix well.
  6. Then add the melted china grass into the milk through a sieve and stir well.
  7. Remove from flame and pour it into a pudding tray and keep it in the refrigerator till set..


Linking this to Favorite Recipe Event- Summer Recipes at Full Scoops, the event of Swathi



Saturday, 14 June 2014

Prawn - Cauliflower Stir Fry


Ingredients:

1 cup cleaned prawns
2 cup cauliflower, cut into small florets
1 tbsp kashmiri chilli powder
1/4 tsp turmeric powder
1 tsp ginger paste
1 tsp garlic paste
1 tbsp tomato sauce
a pinch red color (optional)
few coriander leaves, chopped
salt
3 tbsp oil

Preparation:
  1. Cook cleaned prawns with turmeric powder and salt adding 1/2 cup water and keep it aside.
  2. In a pan, boil 3 cups of water. Add cauliflower florets and salt and boil it for a minute, drain it and keep it aside.
  3. In a bowl, add cooked prawns, cauliflower, kashmiri chilli powder, garlic paste, ginger paste, red color and salt and mix well.
  4. Heat oil in a pan and add the marinated prawn-cauliflower mixture and stir fry for few minutes.
  5. Then add tomato sauce and mix well. 
  6. Remove from flame and garnish with chopped coriander leaves...Serve hot..

Friday, 13 June 2014

Bread Vegetable Upma


Ingredients:

6-8 bread slices
1 medium onion, finely chopped
1/4 cup carrots, thinly sliced
1/4 cup beans, finely chopped
2 green chillies, chopped
1/4 tsp turmeric powder
1 tsp mustard seeds
few curry leaves
salt
1 tbsp oil

Preparation:
  1. Crush the bread slices into coarse powder/ crumbs and keep it aside.
  2. Heat oil in a pan and splutter mustard seeds.
  3. Add chopped onion, carrots, beans, turmeric powder and salt and saute well for few minutes.
  4. Add curry leaves and chopped green chillies and saute well.
  5. Add bread crumbs and stir well for 2-3 minutes on medium flame.
  6. Remove from flame and serve hot... 

Wednesday, 11 June 2014

Jam - Filled Muffins


Ingredients:

2 cups plain flour/ maida
2 1/2 tsp baking powder
3/4 cup sugar, powdered
1/2 cup vegetable oil
2 small egg
3/4-1 cup buttermilk
1 tsp vanilla essence
pinch salt
1/4 cup jam (I used strawberry jam)

Preparation:
  1. Preheat oven to 180 degree celcius. Line 12 cup muffin pan with paper liners.
  2. Sift the plain flour, baking powder and salt together in a bowl. 
  3. Add powdered sugar , mix well and keep it aside.
  4. In a large bowl, add eggs and beat well using an electric mixer or a wooden spoon.
  5. Add vanilla essence and beat well. Then add oil and buttermilk and mix well.
  6. Add flour- sugar mixture and mix well.
  7. Add 1 tbsp prepared batter evenly among the muffin pans. Then add 2 tsp jam into the centre of each pan and top with 1 tbsp batter.
  8. Bake it for 25-35 minutes or until a skewer inserted comes out clean. 
  9. Remove from oven and cool on a wire rack and serve...

Tuesday, 10 June 2014

Chilli Fish


Ingredients:

1/2 kg fish pieces, cut into cubes ( I used kingfish pieces)
1/2 tsp pepper powder
1 tsp soy sauce
1/4 cup plain flour or maida
1/4 cup cornflour
1 egg, lightly beaten
1/2 tsp garlic, chopped
3 green chillies, chopped
2 tbsp celery chopped
3 big onions, chopped
1 big capsicum, chopped
1 1/2 tsp chilli powder
2 cup water
3 tbsp chilli sauce
pinch red color (optional)
1/2 tsp sugar
salt
oil

Preparation:
  1. Clean the fish pieces and marinate it with pepper powder, soy sauce and salt and keep it aside for 30 minutes.
  2. In a bowl, add plain flour, cornflour, egg and salt and prepare a thick batter adding little water.
  3. Add marinated fish pieces in the prepared batter and fry it in the hot oil till golden brown and keep it aside.
  4. Heat another pan and add little oil used for frying fish and saute chopped garlic, green chillies and celery for a minute.
  5. Add chopped onions and saute till soft, then add chopped capsicum and saute for a minute.
  6. Add chilli powder and stir well.  Then add 2 cup water and when it starts to boil, add chilli sauce, red colour, sugar and salt and mix well.
  7. Add fried fish pieces and mix well.
  8. Mix 1-2 tbsp cornflour in 1/4 cup water and add this to the pan and bring to a boil. Garnish with spring onions and serve hot..
Recipe Source: Magic Oven

Sunday, 8 June 2014

Watermelon - Mango Popsicles


Ingredients:

2 cups watermelon, seeds removed and cubed
1 tbsp lime juice
1 big mango, peeled and cubed
4-5 tbsp sugar (adjust according to taste)

Preparation:
  1. In a blender, add the cubed watermelon, lime juice and required sugar and blend well until smooth. 
  2. Fill popsicle moulds halfway with  watermelon mixture and freeze it for 1 hour.
  3. Place cubed mango and sugar in a blender and puree it adding little water until smooth.
  4. Pour this mango mixture over the watermelon mixture and freeze for 6-8 hours or overnight...Remove from moulds, serve and enjoy...
Linking this to Favorite Recipe Event - Summer Recipes at Full Scoops , the event of Swathi


Saturday, 7 June 2014

Vegetable Rice


Ingredients:

2 cups basmati rice
4 cups water
1 small onion, finely chopped
1 tsp ginger, finely chopped
1 tsp garlic, finely chopped
4-5 green chillies, finely chopped
1/4 cup carrots, cut into small cubes
1/4 cup potato, cut into small cubes
1/4 cup cauliflower, chopped
1/4 cup beans, chopped
1/4 cup fresh green peas
1 small tomato, finely chopped
1 tsp coriander powder
1/2-1 tsp garam masala
1/4 tsp turmeric powder
3 cloves
3 cardamoms
2 piece cinnamon
1 star anise
2-3 tbsp ghee
salt
few fried cashew nuts and raisins
few coriander leaves

Preparation:
  1. Wash the basmati rice, drain it and keep it aside.
  2. Heat ghee in a pan and add cloves, cinnamon, cardamon and star anise and saute.
  3. Add chopped onion and saute well till transparent.
  4. Add chopped garlic, ginger and green chillies and saute for a minute.
  5. Then add coriander powder, turmeric powder and garam masala and mix well.
  6. Add chopped carrots, beans, cauliflower, potato and green peas and saute well. Add chopped tomato and mix well.
  7. Then add drained rice and fry for 2 minutes. Add 4 cups of water and salt and mix well.
  8. When it starts to boil, reduce the flame and cook covered till done.
  9. Garnish with fried cashew nuts, raisins and coriander leaves and serve hot...

Tuesday, 3 June 2014

Chembu/ Taro Moru Curry


Ingredients:

1 1/2 cup chembu/ taro, cut into small pieces
1 cup grated coconut
1 cup yoghurt
1/2 tsp chilli powder
1 tsp turmeric powder
1/2 tsp cumin seeds
1 garlic clove
2 green chilly
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
2 dry red chillies
few curry leaves
salt
oil

Preparation:
  1. Peel and cut chembu into small pieces.
  2. Grind grated coconut with cumin seeds, 1/2 tsp turmeric powder, garlic clove and green chillies to a thick paste and keep it aside.
  3. Cook chopped chembu with chilli powder, 1/2 tsp turmeric powder and salt adding little water.
  4. Add the ground paste and yoghurt to the cooked chembu and mix well and heat on low flame for few minutes. Don't allow to boil.
  5. Heat little oil in a pan and splutter mustard seeds and fenugreek seeds.
  6. Add dry red chillies and curry leaves and saute.
  7. Pour this seasoning over the curry and close with a lid.. Serve with rice... 

Monday, 2 June 2014

Rich Vanilla Ice cream


Ingredients:

2 cups fresh cream
1 cup milk
1/2 cup sugar, powdered
1 tsp vanilla extract

Preparation:
  1. Combine all the ingredients together and whisk them together till the sugar melts.
  2. Pour it into a shallow container and cover and freeze for 4-6 hours till it is almost set.
  3. Take the set ice cream out and blend it again using a blender.
  4. Transfer the mixture back into the shallow container and cover and freeze till it has set...Scoop and serve...
Recipe Source: Tarla Dalal

Linking this to Favorite Recipe Event- Summer Recipes at Full Scoops , the event of Swathi

Sunday, 1 June 2014

Prawn/ Chemmeen Tomato Masala Fry


Ingredients:

12 big prawns, cleaned
1 1/2 tsp kashmiri chilli powder
1/4 tsp turmeric powder
1 medium tomato
2 garlic cloves
3-4 curry leaves
salt
oil

Preparation:
  1. Marinate cleaned prawns with chilli powder, turmeric powder and salt and keep it aside for 10 minutes.
  2. Grind tomato, garlic and curry leaves together to a paste.
  3. Heat oil in a pan and fry the marinated  prawns and keep it aside.
  4. In the same oil used for frying prawns, add the ground tomato paste and saute for 1-2 minutes on medium flame.
  5. Then add the fried prawns and mix well till the prawns are well coated with masala. Remove from flame and serve hot..
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