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Monday, 30 March 2015

Papaya Milkshake


Ingredients:

2 cup ripe papaya , chopped
2 1/2-3 cup chilled milk
2-3 tbsp sugar

Preparation:
  1. Peel and chop the papaya into pieces.
  2. In a blender, add the chopped papaya and blend for a minute adding little milk.
  3. Then add remaining milk and sugar and blend until smooth.
  4. Pour the prepared milkshake in a serving glass and serve...

Sunday, 29 March 2015

Thenga Aracha Chicken Curry / Chicken Cooked in Coconut Paste


Ingredients:

1/2 kg chicken, cut into pieces
2 big onions, chopped
2 big tomatoes, chopped
2 green chillies, slit
1 tbsp ginger paste
1 tbsp garlic paste
1 cup grated coconut
11/2 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1/2 tsp cumin seeds
2 cloves
1/4 tsp cardamom powder
few curry leaves
salt to taste
oil

Preparation:
  1. Cut and clean chicken into pieces.
  2. Grind grated coconut to a smooth paste adding little water and keep it aside.
  3. Heat oil in a pan and add chopped onion, green chillies, cloves and cardamom powder and saute well till transparent.
  4. Add ginger paste and garlic paste and saute well. Add chopped tomatoes and saute till soft.
  5. Add chilli powder, turmeric powder, garam masala, cumin seeds, curry leaves and salt and saute well.
  6. Then add ground coconut paste, cleaned chicken pieces and 1 cup of water and mix well. Cook covered  for about 15-20 minutes in medium  flame until the chicken is cooked.
  7. Remove from flame and serve hot with ghee rice, pathiri, chapati .....

Recipe from Non Vegetarian Vibhavangal

Thursday, 26 March 2015

Banana Maple Muffins


Ingredients:

2 1/2 cup self-raising flour
1/3 cup plain flour
1/2 tsp baking soda
1/2 cup light brown sugar
1/4 cup/ 60 ml maple syrup
2 small bananas, mashed
2 eggs, lightly beaten
1 cup buttermilk
1/3 cup/ 80 ml vegetable oil

Preparation:
  1. Preheat the oven to 180 degree celcius. Grease 12 hole muffin tin or line the muffin tin with paper liners.
  2. In a large mixing bowl, sift the self-raising flour, plain flour, baking soda and brown sugar.
  3. Stir in maple syrup, mashed bananas, eggs, buttermilk and oil and mix well until just combined.
  4. Spoon the mixture into the prepared muffin tin and bake for 20 minutes or until lightly golden.
  5. Remove from oven and cool on a wire rack and serve...

Wednesday, 25 March 2015

Squid/ Koonthal Thenga Kothu Roast


Ingredients:

1/2 kg squids
3-4 onions, chopped
1 tsp garlic paste
1 tsp ginger paste
1/2 cup thenga kothu/ coconut slices
4 tsp kashmiri chilli powder
1 tsp turmeric powder
few curry leaves
coriander leaves, chopped
salt to taste
oil as required

Preparation:
  1. Clean the squids and cut it into small pieces. Cook it adding 2 tsp chilli powder, turmeric powder and salt.
  2. Heat oil in a pan and fry the cooked squids and keep it aside.
  3. In the same oil, add the chopped onions, ginger paste, garlic paste, coconut slices and curry leaves and saute well.
  4. Add remaining 2 tsp kashmiri chilli powder and salt and mix well till the raw smell goes. 
  5. Then add fried squid and chopped coriander leaves  and stir well for 2-3 minutes in low flame.
  6. Remove from flame and serve hot...

Monday, 23 March 2015

Dates Pancake


Ingredients:

1 1/2 cup plain flour/ maida
20-25 dates, pitted
2 cup milk
1 1/2 tsp baking powder
1/4- 1/2 cup sugar
2 egg whites
a pinch of salt
1/2 tsp vanilla essence
butter or cooking spray

Preparation:
  1. Chop the pitted dates and grind it with 1/2 cup of milk to a coarse paste and keep it aside.
  2. In a bowl, mix plain flour and baking powder. Add sugar and salt and mix well.
  3. Add 1 1/2 cup milk little by little and mix well.
  4. Add ground dates paste to this and combine well.
  5. In another bowl, beat egg whites and vanilla essence till fluffy. Then slowly fold in with the pancake batter.
  6. Heat a frying pan or griddle over medium  heat and lightly brush the pan with melted butter or oil or cooking spray.
  7. Pour about 1/4 cup pancake batter onto the hot pan using a small ladle.
  8. When the bottom of the pancake is golden brown and bubbles starts to appear on the uncooked top surface of the pancake (2-3 minutes), turn over. Cook until golden brown for about 2-3 minutes.
  9. Repeat with remaining batter, brushing the pan with melted butter or oil.
  10. Transfer to a plate and drizzle honey or maple syrup or dates syrup and serve warm...
Recipe Source: Magic Oven

Sunday, 22 March 2015

Kappa Beef Biriyani / Tapioca Beef Biriyani


Ingredients:

1/2 kg beef, cut into pieces
3/4 kg kappa / tapioca, peeled and cut into medium cubes
1 tbsp ginger, finely chopped
1 tbsp garlic, finely chopped
2 tsp chilli powder
3/4 tsp coriander powder
1 tsp turmeric powder
1 1/4-1 1/2 tsp pepper powder
1 1/2 tsp garam masala
1/2 cup grated coconut
15-20 shallots, thinly sliced / 1 medium onion, chopped
3 green chillies, slit
1/2 tsp mustard seeds
2 dry red chillies
curry leaves
salt to taste
oil

Preparation:
  1. Wash the beef pieces and marinate it with chopped ginger, garlic, 1 1/2 tsp chilli powder, 3/4 tsp coriander powder, 1/4 tsp turmeric  powder, 1/2 tsp pepper powder, 1 sprig curry leaves and salt for at least 1 hour.
  2. In a pressure cooker, add the marinated beef pieces and pressure cook adding 1/4- 1/2 cup water till done. Keep it aside.
  3. Cook the tapioca pieces in enough water adding 1/2 tsp turmeric powder and salt. Drain the water.
  4. Add the grated coconut to the cooked tapioca and mash everything well. Keep it aside.
  5. Heat 1-2 tbsp oil in a pan, add sliced shallots and green chillies and saute for 2 minutes.
  6. Reduce the flame and add 1/2 tsp chilli powder, 3/4 tsp pepper powder, 1/4 tsp turmeric powder and 1 1/2 tsp garam masala and mix well.
  7. Add cooked beef with gravy and cook for 3-4 minutes until the gravy is thick.
  8. Then add cooked tapioca and few curry leaves and mix well. Check for salt.
  9. Heat 1-2 tsp oil in a small pan and splutter 1/2 tsp mustard seeds. Add dry red chillies, few curry leaves and 2-3 sliced shallots and saute until the shallots turn brown.
  10. Pour this over the prepared kappa beef biriyani. Mix well and serve hot....
Recipe adapted from here..

Thursday, 19 March 2015

King Fish / Ayakoora Mulakittathu


Ingredients:

1/2 kg king fish/ ayakoora
1 big onion, sliced
2 medium tomatoes, chopped
3-4 green chillies, slit
1 tbsp garlic, crushed
1 tbsp ginger, crushed
small lemon sized tamarind
1 tbsp kashmiri chilli powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
2 sprig curry leaves
salt to taste
2 tbsp oil ( coconut oil )

Preparation:
  1. Clean and cut the fish into pieces and keep it aside.
  2. Soak tamarind in 1 cup of warm water , extract its juice and keep it aside.
  3. Heat oil in a pan or manchatti / clay pot and splutter mustard seeds and fenugreek seeds.
  4. Add sliced onion and green chillies and saute well until transparent.
  5. Add crushed ginger, garlic and curry leaves and saute until the raw smell goes.
  6. Reduce the flame and add chilli powder, coriander powder and turmeric powder and saute for a minute.
  7. Add chopped tomato and saute until soft.
  8. Then add tamarind water and salt and cook for 3 minutes in low flame. Add 1 cup of hot water to this, mix well and cook for another 5 minutes.
  9. Add cleaned fish pieces and cook covered for 8-10 minutes on medium flame until the gravy thickens..
  10. Finally add 1 tsp of coconut oil and few curry leaves on top. Switch off the flame and keep covered for at least 1 hour before serving.....

Wednesday, 18 March 2015

Strawberry - Pineapple Juice


Ingredients:

1 1/2 cup pineapple, chopped
10-12 strawberries
2 tbsp sugar ( add to your taste)
1 1/2 cup water
few ice cubes (optional)

Preparation:
  1. In a blender, add chopped pineapple and strawberries and blend it for few minutes.
  2. Then add water and sugar and blend it again until smooth.
  3. Pour it into serving glass and serve immediately with ice cubes...

Tuesday, 17 March 2015

Sweet Semiya / Vermicelli


Ingredients:

1 cup roasted semiya/ vermicelli
1/4 cup sugar
2 eggs
3/4 cup grated coconut
1/4 tsp cardamom powder
1 1/2 tbsp ghee
8-10 cashew nuts
8-10 raisins

Preparation:
  1. Boil about 2- 2 1/2 cup water in a pan and add roasted semiya. Cook the semiya till soft, drain the water and keep it aside. ( Don't overcook the semiya..)
  2. Heat ghee in a pan and fry cashew nuts and raisins.
  3. Add grated coconut and fry till light brown.
  4. Break in the eggs and scramble it well. Add sugar and cardamom powder and mix everything together.
  5. Add drained semiya and mix well for 2-3 minutes till dry on low flame. Remove from flame and serve...

Sunday, 15 March 2015

Chilli Padavalanga / Chilli Snake Gourd


Ingredients:

300 gm padavalanga/ snake gourd
5 tbsp corn flour
5 tbsp plain flour
7-8 big garlic cloves, sliced
1 medium piece (2 tbsp ) ginger, sliced
6 green chillies, chopped
4-5 onions, thinly sliced
3 tbsp soy sauce
1 tbsp pepper powder
1 tbsp sugar
2 tbsp celery, finely chopped
1/4 cup spring onions, finely chopped
salt
oil for frying

Preparation:
  1. Cut padavalanga/ snake gourd into thin circles and  remove the seeds.
  2. In a bowl, prepare a thick batter of corn flour, plain flour and salt adding little water.
  3. Heat oil in a pan. Dip the sliced snake gourd in the batter and fry it in the oil till crispy and keep it aside.
  4. Heat 1 1/2- 2 tbsp oil ( same oil used for frying snake gourd)  in a pan.
  5. Add sliced ginger, garlic and green chillies and saute well till the raw smell goes off.
  6. Add sliced onion and saute well till light golden brown.
  7. Add soy sauce, pepper powder, sugar and chopped celery and mix well.
  8. Add fried snake gourd and mix well till sauce is well coated with the pieces.
  9. Remove from flame and transfer to a serving plate. Garnish with spring onions and serve...
Recipe Source: Lakshmi Nair

Saturday, 14 March 2015

White Peas Masala


Ingredients:

1 cup dried white peas
1 big onion, chopped
4-5 green chillies
1 tsp ginger paste
1 tsp garlic paste
1 tomato, chopped
1 1/2 tsp coriander powder
3/4-1 tsp chilli powder
1/4 tsp turmeric powder
1/2 cup grated coconut
1/2 tsp garam masala
1/4 tsp pepper powder
coriander leaves, chopped
salt to taste
1 1/2 -2 tbsp oil

Preparation:
  1. Wash and soak dried white peas in water for 6-7 hours or overnight.
  2. Grind grated coconut to a fine paste adding little water and keep it aside.
  3. Heat oil in a pressure cooker and add chopped onions and saute well.
  4. Add ginger paste, garlic paste, chopped green chillies and tomato and saute till soft.
  5. Add chilli powder, coriander powder and turmeric powder and mix well.
  6. Add soaked white peas and salt and pressure cook till it gets cooked.
  7. Then add ground coconut paste to the cooked white peas, mix well and heat it on low flame for few minutes.
  8. Add garam masala, pepper powder and chopped coriander leaves and mix well. 
  9. Remove from flame and serve hot......

Thursday, 12 March 2015

White Chocolate Mango Muffins


Ingredients:

2 1/2 cups self-raising flour
1/2 cup light brown sugar
3/4 cup (130 g) white chocolate chips ( bits/ buttons)
1 cup chopped fresh mango flesh (or 440 g can mango pieces, well drained)
1/2 cup milk
1/4 cup cream
90 gm butter, melted
1 egg, lightly beaten

Preparation:
  1. Preheat the oven to 180 degree celcius. Lightly grease a 12-hole muffin tin or line with paper liners.
  2. In a bowl, combine milk, cream, butter and egg and keep it aside.
  3. Sift the flour into a large mixing bowl. Stir in the sugar and white chocolate chips and mix well.
  4. Fold in the chopped mango gently.
  5. Make a well in the centre of the mixture and add the combined wet ingredients (step 2) and mix with a fork or rubber spatula until just combined. (Do not overmix, the batter should look quite lumpy.)
  6. Spoon the mixture into the prepared tin and bake for 20 minutes or until lightly golden.
  7. Transfer the muffins to a wire rack to cool completely.... 

Tuesday, 10 March 2015

Tomato Rasam / Thakkali Rasam


Ingredients:

2 large tomatoes, chopped
2 green chillies
2 garlic cloves
1/4 tsp cumin seeds
3/4 tsp chilli powder
1/4 tsp turmeric powder
1/4 tsp pepper powder
a pinch of asafoetida powder
1/4 cup coriander leaves
small lemon sized tamarind
1/4 tsp mustard seeds
salt to taste
1 - 1 1/2  tbsp oil

Preparation:
  1. Soak tamarind in 1 cup of warm water for 15 minutes, extract its juice and keep it aside.
  2. Heat oil in a pan and splutter mustard seeds.
  3. Add chopped tomatoes and saute well till the tomatoes are soft and cooked.
  4. Add turmeric powder and chilli powder and saute until its raw smell goes.
  5. Make a paste of green chillies, garlic and cumin seeds and add this paste to the tomato mix and saute for 2-3 minutes on low flame.
  6. Add salt, pepper powder, asafoetida powder and coriander leaves and mix well.
  7. Then add tamarind water and 1 cup of water and boil on medium flame until froth starts forming at the top. Check for salt.
  8. Switch off the flame and garnish with chopped coriander leaves and close the pan for few minutes. Serve with rice.....
Recipe from Asianet

Saturday, 7 March 2015

Fish Pulao


Ingredients:

2 cups basmati rice
250-300 gm fish, cut in pieces ( I used king fish /ayakoora)
1- 1 1/2 tsp chilli powder
1/2 tsp turmeric powder
1 large onion, sliced
5-6 slit green chillies
1" piece of cinnamon
3 cardamoms
3 cloves
1 tsp garam masala
1 tbsp cashew nuts
1 tbsp raisins
coriander leaves, chopped
salt to taste
oil as required
2-3 tbsp ghee

Preparation:
  1. Wash the rice and drain. Keep it aside.
  2. In a bowl, mix chilli powder, turmeric powder and salt and marinate the cleaned fish pieces for 10-15 minutes.
  3. Heat oil in a pan and fry the marinated fish pieces. Shred or mince the fried fish and keep it aside.
  4. In another pan, heat 2 tbsp oil and 2-3 tbsp ghee and fry the onions, cashew nuts and raisins and keep them aside.
  5. In the same pan, add cinnamon, cloves, cardamoms and green chillies and saute.
  6. Add 3 1/2 cups of  water and salt and allow to boil. When it starts to boil, add drained rice and cook covered till done and all the water is absorbed.
  7. Then add half of the minced/ shredded fried fish, half portion of fried onions, cashew nuts, raisins and garam masala and mix well with the rice. Switch off the flame. 
  8. Transfer the rice to a serving plate and garnish it with remaining fried fish, fried onions, cashew nuts, raisins and coriander leaves. Serve hot....

Friday, 6 March 2015

Green Peas - Egg Stir Fry


Ingredients:

1 cup green peas, cooked
2 eggs
2 big onions, finely chopped
2 green chillies, finely chopped
1/2 tsp chilli powder
3/4 tsp crushed pepper
1/4 tsp turmeric powder
1/4 tsp garam masala
2 sprig curry leaves
salt to taste
1 1/2 tbsp oil

Preparation:
  1. Soak the green peas in water overnight .Cook it in a pressure cooker with enough water and salt and keep it aside.
  2. Heat oil in a pan and add chopped green chillies, onions and curry leaves and saute well.
  3. Add turmeric powder, chilli powder, crushed pepper and mix well.
  4. Add cooked green peas and mix well in medium flame. Check for salt and add if needed.
  5. Add garam masala and mix well.
  6. Beat eggs in a bowl adding little salt. Reduce the flame and add the beaten egg , mix properly and scramble well till the egg is well cooked and dry.
  7. Remove from flame and serve hot...

Wednesday, 4 March 2015

Passion Fruit Juice


Ingredients:

5 passion fruits
2 -3 cups of chilled water
1/2-3/4 cup sugar or as needed
ice cubes

Preparation:
  1. Cut each passion fruit in half and scoop out the pulp.
  2. In a blender, add the passion fruit pulp and 1/2 cup water and blend for a minute.
  3. Strain the juice through a sieve into a large jug or bowl. 
  4. Add the sugar and water as required and stir well. Serve chilled with ice cubes...

Monday, 2 March 2015

Phirni


Ingredients:

1/2 cup basmati rice
1 litre milk
1/4 cup condensed milk
1/2 cup sugar ( add more or less to your taste)
1/4 tsp cardamom powder
few drops rose water (optional)
4 tbsp pistachios, chopped

Preparation:
  1. Wash and soak basmati rice in water for about 2- 3 hours. Drain the water and dry the rice on a cloth for about half an hour and then powder it in a grinder and keep it aside.
  2. In a deep pan, boil the milk. Add the powdered rice and cardamom powder and stir continuously on low flame without forming lumps till the rice powder gets cooked.
  3. Add condensed milk, sugar and rose water , mix well and cook till done stirring continuously.
  4. Add 2 tbsp chopped pistachios and  mix well.
  5. Pour it in individual bowls or cups and cool in the refrigerator to set for about 2-3 hours.
  6. Garnish with remaining chopped pistachios and serve...
Recipe from here

Sunday, 1 March 2015

Blueberry Pancakes


Ingredients:

1 cup all purpose flour/ plain flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tbsp sugar
1 cup buttermilk
3 tbsp unsalted butter, melted and cooled
1 large egg, lightly beaten
1 cup fresh or unthawed frozen blueberries

Preparation:
  1. In a large bowl, whisk together plain flour, baking powder, baking soda, salt and sugar.
  2. In another bowl, whisk together the egg, buttermilk and melted butter.
  3. Make a small well in the centre of the dry ingredients and then pour in the egg mixture and stir with a rubber spatula or wooden spoon just until combined. Do not over mix the batter.
  4. Heat a frying pan or griddle over medium high heat and lightly brush the pan with melted butter or oil or cooking spray.
  5. Using a small ladle or scoop, pour about 1/4 cup pancake batter onto the hot pan and evenly sprinkle the uncooked top of the pancake with fresh or unthawed frozen blueberries.
  6. When the bottom of the pancake is golden brown and bubbles starts to appear on the uncooked top surface of the pancake (2-3 minutes), turn over. Cook until golden brown for about 2-3 minutes.
  7. Repeat with remaining batter, brushing the pan with melted butter or oil.
  8. Serve immediately with maple syrup or honey....
Recipe Source: Joy of Baking
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