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Wednesday, 28 January 2015

Bread Fritters in Chutney


For Bread Fritters:

4 bread slices
5 tbsp plain flour/ maida
1 tbsp rice flour
1 tsp chilli powder
1/4 tsp cumin powder
2 pinch fennel powder
salt to taste
3/4- 1 cup water
oil for frying

For Chutney:

1 cup grated coconut
8- 10 dried round red chillies
1 garlic clove
1/2- 3/4 cup yoghurt
1/2 tsp mustard seeds
1 sprig curry leaves

  1. In a bowl, add plain flour, rice flour, chilli powder, cumin powder, fennel powder and salt and prepare a batter adding enough water.
  2. Remove the crust of the bread slices and cut it into desired shapes.
  3. Dip the bread pieces in the batter and deep fry it in the oil and keep it aside.
  4. To prepare chutney, grind grated coconut with 6 dried round red chillies, garlic clove, yoghurt and salt.
  5. Heat little oil in a pan and splutter mustard seeds. Add remaining red chillies and curry leaves.
  6. Pour the ground coconut mixture and heat it. When it starts to boil, remove from flame.
  7. Serve the bread fritters with chutney and enjoy.... 
Recipe Source: Bennu's Cookomania

Saturday, 24 January 2015

Chicken / Kozhi Vattichathu


1/2 kg chicken, cut into medium pieces
2 onions, chopped
2 tomatoes, chopped
4 green chillies, chopped
1 tsp ginger paste
1 tbsp garlic paste
1 - 1 1/ 2 tsp kashmiri chilli powder
1/4 tsp turmeric powder
1/2 tsp garam masala
1 tbsp mint leaves, chopped
1 tbsp coriander leaves
1 sprig curry leaves
salt to taste

  1. Clean the chicken pieces and marinate it with chilli powder, turmeric powder and salt. Keep it aside for 10 minutes.
  2. Heat 1 tbsp oil in a pan and saute chopped onions. Add ginger paste, garlic paste, chopped green chillies, curry leaves, mint leaves and coriander leaves and saute well.
  3. Add marinated chicken, chopped tomatoes and garam masala and mix well. 
  4. Cover and cook till done without adding water on medium flame. 
  5. Remove from flame when it is dry and masala is well coated with chicken ...Serve hot..

Thursday, 22 January 2015

Vendakka Manga Pulinkari


10 okra/ vendakka / ladies finger, chopped into pieces
1 raw mango / pacha manga , chopped
1 tomato, chopped
1 green chilly, slit
1 tsp ginger, chopped
50 gm shallots, chopped
1 cup grated coconut
2 small piece kudampuli / gambooge
1/2 tsp turmeric powder
1 tsp kashmiri chilli powder
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
2 dry red chillies
1 sprig curry leaves
1 cup water

  1. Chop vendakka, mango, tomato, green chilli, ginger and shallots and keep it aside.
  2. Grind grated coconut to a smooth paste adding little water.
  3. Heat oil in a pan and splutter mustard seeds and fenugreek seeds.
  4. Add dry red chillies and curry leaves and saute.
  5. Add chopped vegetables, turmeric powder, chilli powder, kudampuli and salt and mix well for few minutes.
  6. Then add 1 cup water and cook on medium flame until the vegetables are cooked.
  7. Add ground coconut paste and mix well for 2-3 minutes and remove from flame...
  8. Garnish with fried shallots and curry leaves and serve hot with rice....
Recipe Source: Vanitha Magazine

Wednesday, 21 January 2015

Rainbow Cake


1 1/2 cup all purpose flour / plain flour
1 tsp baking powder
1- 1  1/4 cup sugar
115 gm unsalted butter
3 eggs
1/3 cup milk
1 tsp vanilla extract
1/4 tsp salt
food colours - red, orange, yellow, green and blue

  1. Preheat oven to 190 degree celcius. Grease 9 inch cake pan with butter and dust it with flour.
  2. Sift together plain flour, baking powder and salt in a bowl and keep it aside.
  3. In another large bowl, add butter and sugar and beat well till the mixture becomes creamy.
  4. Add eggs, one at a time, beating well after each addition. Add milk and vanilla extract and mix well.
  5. Gradually add the flour mixture and gently fold with a spatula.
  6. Divide the batter in different bowls, depending on number of colours ( Here I used five colours - blue, green, yellow, orange and red). Add few drops of each colour in each bowl and mix well.
  7. Drop the coloured batter, one by one, into the middle of the prepared cake pan - blue , green, yellow, orange and red.
  8. Bake it for 30-40 minutes or until a skewer inserted into the centre of the cake comes out clean.
  9. Remove from oven and allow to cool completely. For frosting,I used Buttercream Icing and garnished with M &M's and sugar sprinkles.
  10. Cut the cake into slices and serve....

Tuesday, 20 January 2015

Drumstick Leaves / Muringayila Puttu


1 cup puttu flour (puttu podi)
1 cup drumstick leaves/ muringayila, cleaned
water, as required
1 cup grated coconut
6 shallots, finely chopped
2-3 green chillies, finely chopped
1 tsp kashmiri chilli powder
2 garlic cloves
1/2 tsp fennel seeds
1/2 tsp mustard seeds
few curry leaves
2 tsp oil

    1. 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. 
    2. Then add 1/2 cup muringayila / drumstick leaves to this puttu podi and mix well with your finger tips. Keep it aside for 15 minutes.
    3. Crush grated coconut, fennel seeds, chilli powder and garlic together and keep it aside.
    4. Heat oil in a pan and splutter mustard seeds.
    5. Add few curry leaves, chopped shallots and green chillies and saute well.
    6. Add remaining 1/2 cup muringayila and salt and saute for 2 minutes.
    7. Then add the crushed coconut mixture and saute for another 2-3 minutes and remove from flame.
    8. To prepare puttu, take a puttu maker and layer it with 2 tbsp muringayila-coconut mixture first, then the puttupodi and then again the muringayila-coconut mixture. Repeat the process, till the puttu maker is filled.
    9. Fill pressure cooker/ puttu kudam with 2-3 cups of water and bring to a boil.
    10. 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. 
    11. Remove it to a plate and serve hot....
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