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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....  

Wednesday, 16 July 2014

Chicken Puttu


Ingredients:

1 1/2 cup puttu podi
water, as required
3/4 cup grated coconut
200 gm chicken, boneless
1 big onion, finely chopped
1 tsp ginger paste
1 tsp garlic paste
1 small tomato, chopped
1 tsp kashmiri chilli powder
1/2 tsp pepper powder
1/2 tsp garam masala
1/4 tsp turmeric powder
few curry leaves
salt
oil

Preparation:
  1. 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. Keep it aside.
  2. Cook chicken with pepper powder and salt adding little water. Shred it and keep it aside.
  3. Heat 1 tbsp oil in a pan and saute ginger paste, garlic paste and chopped onions till transparent.
  4. Add curry leaves and chopped tomato and saute well.
  5. Add chilli powder, turmeric powder and garam masala and mix well.
  6. Add shredded chicken and mix well. Then add 1 tbsp grated coconut (optional) and stir well.  Remove from flame.
  7. To prepare puttu, take a puttu maker and layer it with 1 tbsp grated coconut first, then the puttupodi and then the chicken masala as the third layer. Repeat the process, till the puttu maker is filled and the last layer with grated coconut.
  8. Fill pressure cooker/ puttu kudam with 2-3 cups of water and bring to a boil.
  9. 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. 
  10. Remove it to a plate and serve hot...

Sending this entry to Ahlan Ramadan- The Healthy Way


Monday, 14 July 2014

Custard Apple Milkshake


Ingredients:

1 large custard apple/ seethappazham
1 1/2 cup chilled milk
sugar to taste

Preparation:
  1. Scoop out the flesh of the custard apple along with its seeds. Put them in a blender along with 1/4 cup milk and pulse for 3-5 seconds. This will help to separate seeds from the flesh/ pulp..
  2. Strain the mixture through a sieve using a spoon and extract its pulp.
  3. In a blender, add the extracted custard apple pulp, remaining chilled milk and sugar and blend well to a thick shake.
  4. Pour into serving glass and serve chilled...

Saturday, 12 July 2014

Kaayada / Unnakkaya


Ingredients:

3 semi ripe plantains/ nendrapazham
3-4 eggs
2 tbsp sugar
1 tbsp cashew nuts
2 tsp raisins
1/4 tsp cardamom powder
1 tbsp ghee
oil for frying

Preparation:
  1. Cut the bananas/ plantains into pieces and steam cook until it turns soft.
  2. Remove its skin and mash/ grind into smooth dough without adding water.
  3. In a bowl, mix egg and sugar.
  4. Heat ghee in a pan and fry cashew nuts and raisins.
  5. Add egg mixture and cardamom powder and scramble it well. Remove from flame and allow it to cool.
  6. Now oil the palm lightly and take a small ball of banana dough and flatten it on your palm.
  7. Place a spoon of egg filling in the middle, seal the edges and roll it in your hands into the shape of cotton pod/ unnakkaya. 
  8. Heat oil in a pan and fry the prepared unnakkaya till golden color...Serve with tea or coffee :)

Thursday, 10 July 2014

Kadalaparippu Madhura Pidi


Ingredients:

2 cup rice flour plus 2 tbsp
1 cup kadalaparippu/ chana dal
200 gm/ 1 cup sugar
2 cup thick coconut milk
6 cup thin coconut milk
2 tsp cardamom powder
salt

Preparation:
  1. Soak chana dal in water for 3-4 hours. Cook the chana dal in 2 cups of water till soft (3/4 cooked).
  2. Boil 2 cups of water with little salt in a pan.
  3. In a bowl, add the rice flour and pour the boiling water and mix well using a wooden spoon. Allow to cool it slightly.
  4. Then knead it well while it is still warm, to a soft and smooth dough.
  5. Make small buttons out of this dough and keep it aside.
 
       6.  In a large pan, heat thin coconut  milk. When it boils, add prepared rice buttons/ pidi's and cook till done, stirring in between.
       7. Then add cooked chana dal, sugar and 1/2 tsp salt and mix well and cook for 2-3 minutes.
       8. Add 2 tbsp rice flour mixed in 1/2 cup water and stir continuously.
       9. When it thickens, add thick coconut milk and boil for few minutes.
      10. Add cardamom powder, mix well and remove from flame...Serve warm...

Recipe Source: Vanitha Magazine

Tuesday, 8 July 2014

Chicken - Noodle Crispies


Ingredients:

1 cup noodles, cooked
1/2 - 1 cup chicken, cooked and minced
1 egg
1 onion, thinly sliced
2 green chillies, finely chopped
1 " piece ginger, finely chopped
2 tbsp coriander leaves, chopped
1 1/2 tbsp corn flour
1 1/2 tbsp plain flour/ maida
salt
oil

Preparation:
  1. In a pan, boil water adding little salt. Add noodles and cook till done.
  2. When cooked, pour the noodles into a colander/ strainer and drain the water.
  3. Cook chicken with little pepper powder and salt, mince it and keep it aside.
  4. In a bowl, add the cooked noodles, minced chicken, egg, sliced onion, chopped ginger, green chillies, coriander leaves, corn flour, plain flour and salt and mix well adding 1 or 2 tsps of water.
  5. Heat oil in a pan and drop 1 tbsp of chicken- noodle mixture into the oil and fry till it turns golden brown in medium flame.. Serve hot.....

Monday, 7 July 2014

Orange Juice


Ingredients:

6 oranges
sugar to taste
2 cups cold water
ice cubes

Preparation:
  1. Peel oranges and remove its seeds. 
  2. Put them in a blender , add sugar and cold water and blend well.
  3. Strain it , add ice cubes and serve immediately...

Sunday, 6 July 2014

Fish Masala / Meen Masala


Ingredients:

250 gm fish
2 onions
2 green chillies
1/2 tsp ginger paste
1/2 tsp garlic paste
2 tbsp coriander powder
4 tsp kashmiri chilli powder
2 tomatoes
1/2 tsp turmeric powder
1/4 tsp garam masala
1/2 cup coriander leaves, chopped
salt
oil

Preparation:
  1. Clean the fish pieces and marinate it with 1 tsp chilli powder, 1/4 tsp turmeric powder and salt.
  2. Crush green chillies, ginger and garlic together.
  3. Heat oil in a pan and fry the marinated fish pieces and keep them aside.
  4. In the same oil used for frying fish, add 1 chopped onion and fry well till brown and grind it to a paste without adding water. Keep it aside.
  5. In a bowl, mix chilli powder, turmeric powder and coriander powder together and make a paste adding little water.
  6. Heat oil in a pan and add 1 chopped onion and saute well.
  7. Then add crushed ginger- garlic- green chilli paste and saute well.
  8. Add chopped tomatoes and masala paste ( step 5) and mix well.
  9. Add 1 cup water and salt and bring to boil.
  10. When it starts to thicken, add ground onion paste and fried fish pieces and cook for few minutes till masala is well coated with fish pieces.
  11. Finally add garam masala and chopped coriander leaves and mix well.
  12. Remove from flame and serve hot.........

Friday, 4 July 2014

Chikku Shake/ Sapota Shake


Ingredients:

5 ripe chikku/ sapota/ chikoo
2 cups chilled milk
sugar as required

Preparation:
  1. Peel, deseed and chop chikoos into small pieces.
  2. In a blender, add chopped chikoos, chilled milk and sugar and blend well.
  3. Pour into serving glasses and serve chilled...

Thursday, 3 July 2014

Apple Kums / Apple Pola


Ingredients:

2 apples, peeled
3 large eggs
4 tbsp sugar
4 tbsp milk powder
1 tsp plain flour/ maida
a pinch baking soda
a pinch salt
1/4 tsp vanilla essence/ cardamom powder
1-2 tbsp ghee

Preparation:
  1. Peel and chop apples into pieces.
  2. In a blender, add chopped apples, eggs, sugar, milk powder, plain flour, baking soda, vanilla essence and salt and blend together to a smooth mixture/ batter.
  3. Heat ghee in a non stick pan.
  4. Pour the blended mixture into the pan and cook covered on low heat for about 20-25 minutes or till done.
  5. Remove to a serving dish and garnish with raisins and cashew nuts...Cut it into pieces and serve..
Recipe Source: Thesnim Azeez, Asianet

Wednesday, 2 July 2014

Chicken Idli


Ingredients:

2 cups jeerakashala/ kaima rice
1 cup thick coconut milk
1 egg (optional)
2 finely chopped onions
1 tsp ginger, chopped
1 tsp garlic, chopped
1 cup chicken, cooked and shredded
1/2 tsp turmeric powder
1 tsp garam masala
coriander leaves, chopped
salt
2 tbsp oil

Preparation:
  1. Soak the rice in water for 2-3 hours.
  2. Cook chicken with l /4 tsp pepper powder, 1/4-1/2 tsp chilli powder and salt. Shred it and keep it aside.
  3. Grind drained rice with coconut milk, egg and salt to a thick smooth batter.
  4. Heat oil in a pan and add chopped onions and saute well.
  5. Add chopped ginger and garlic and saute well.
  6. Add shredded chicken and mix well.
  7. Add turmeric powder, garam masala, salt and chopped coriander leaves and saute well till dry.
  8. Grease idli plates and add 1 spoon prepared chicken masala in each idli plate.
  9. Pour batter on top of it and steam cook till done.
  10. Remove from the flame and allow to cool and then serve..

Tuesday, 1 July 2014

Prawns Kurma


Ingredients:

1/2 kg prawns, cleaned
2 medium onions, finely chopped
2 medium tomatoes, finely chopped
1 tsp ginger paste
1 tsp garlic paste
4 green chillies, finely chopped
2 tsp pepper powder
1 piece cinnamon
1 clove
1 cardamom
few curry leaves
50 gms cashew nuts
2 cup thick coconut milk
1/2 tsp garam masala
1/2 cup coriander leaves, chopped
salt
oil

Preparation:
  1. Soak cashew nuts in little water and grind to a paste. Mix this ground cashew paste with 2 cups of coconut milk and keep it aside.
  2. Heat little oil in a pan and saute cinnamon, cardamom and clove. Add chopped onions and saute well.
  3. Then add ginger paste, garlic paste, chopped green chillies and saute well.
  4. Add finely chopped tomatoes and saute till soft.
  5. Add cleaned prawns, salt, pepper powder and few curry leaves, mix well and cook covered for few minutes.
  6. Add garam masala and mix well.
  7. When prawns are cooked, add cashew nut-coconut milk mixture and mix well. Cook for few minutes.
  8. Add chopped coriander leaves and mix well.
  9. When it starts to boil, remove from flame and serve hot with pathiri, ghee rice , neer dosa etc....
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