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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... 
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