Drop Down MenusCSS Drop Down MenuPure CSS Dropdown Menu

Wednesday, 29 April 2015

Tomato Fish Curry


Ingredients:

1/2 kg fish
2 big tomatoes, chopped
2 tsp chilli powder
2 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp roasted cumin powder
1/4 tsp fenugreek powder
6 shallots, sliced
2 tsp ginger, finely chopped
2 green chillies, slit
2 sprig curry leaves
3/4 cup thick coconut milk
1 cup water
salt to taste
2 tbsp oil

Preparation:
  1. Clean and cut the fish into pieces and keep it aside.
  2. Grind tomato pieces, chilli powder, coriander powder, turmeric powder and cumin powder together to a smooth paste.
  3. Heat oil in a pan and add sliced shallots and chopped ginger and saute for 3-4 minutes on medium flame.
  4. Add ground paste and saute well. When oil separates, add 1 cup of water and bring to boil.
  5. Then add cleaned fish pieces , fenugreek powder and salt and cook covered in low flame.
  6. Add coconut milk and cook for few minutes until the gravy thickens...Add curry leaves and remove from flame...
Recipe Source: Magic Oven

Tuesday, 28 April 2015

Banana Chocolate Milkshake


Ingredients:

2 cup chilled milk
1 big banana, chopped
2 scoop chocolate ice cream
2-3 tbsp sugar

Preparation:
  1. In a blender, add chopped banana, chilled milk and sugar and blend well.
  2. Add chocolate ice cream and blend again to a thick shake...Pour into serving glasses and serve...

Monday, 27 April 2015

Green Peas Vada


Ingredients:

1 cup green peas
1 onion, finely chopped
1 tsp ginger, finely chopped
5-6 green chillies, chopped
1/2 tsp cumin powder
few curry leaves
few coriander leaves
salt
oil for frying

Preparation:
  1. Wash and soak green peas in water for 5-6 hours. Drain the water and grind it into a coarse paste without adding water.
  2. Transfer to a bowl and add chopped onion, ginger, green chillies, curry leaves, coriander leaves, cumin powder and salt and mix well.
  3. Make small balls out of the mixture and flatten them with your palms.

       4.  Heat oil in a pan and  drop the prepared vadas gently to the hot oil and fry until they turn golden brown and crispy....Serve hot..

Friday, 24 April 2015

Lemon Blueberry Cake


Ingredients:

1 1/2 cup plain flour/ all purpose flour
1 tsp baking powder
1/4 tsp salt
1 tbsp grated lemon zest
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
1 cup fresh blueberries

Preparation:
  1. Preheat oven to 180 degree celcius. Grease a 9 inch baking pan with butter and dust it with flour (or  spray with a cooking spray).
  2. In a bowl, whisk together the flour, baking powder, salt and lemon zest and keep it aside.
  3. Place the blueberries in a separate bowl and toss the berries with 1 tbsp flour mixture ( this will help prevent the blueberries from sinking to the bottom of the pan during baking.) 
  4. In a large bowl, beat the butter until soft and creamy ( about 1-2 minutes). Add the sugar and continue to beat until light and fluffy for about 2-3 minutes.
  5. Add eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
  6. Then alternatively add the flour mixture and milk, beginning and ending with the flour. Mix only until combined.
  7. Gently fold in the blueberries.
  8. Pour the batter into the prepared baking pan and bake for 35-45 minutes or until the cake is golden brown and a toothpick inserted in the centre comes out clean.
  9. Cool the cake in a wire rack , then cut into slices and serve...
Recipe Source: Joy of Baking

Thursday, 23 April 2015

Mushroom Chicken Soup


Ingredients:

150 gm boneless chicken, cut into small pieces
1 cup mushrooms, chopped
3 tbsp cornflour
5-6 cups of water
2-3 tbsp butter
1/2-1 tsp pepper powder
salt to taste

Preparation:
  1. Cook the chicken pieces and mushrooms with little pepper powder and salt adding water.
  2. Mix cornflour with little water and add to the boiling soup stirring continuously. Check for salt and boil till it thickens.
  3. Remove from flame and serve it in soup bowls...Add 1 tsp butter and little pepper powder on each soup bowl and serve hot...

Tuesday, 21 April 2015

Sambar / Mixed Vegetable Sambar


Ingredients:

250 gm chopped vegetables - potato, carrot, drumsticks, okra/ vendakka, beans, raw plantains, brinjal etc
1 big tomato, chopped
3/4 cup toor dal
3 green chillies, chopped
1 tsp turmeric powder
1/2 cup tamarind extract (gooseberry sized tamarind )
3 shallots, chopped
2 tbsp sambar powder
1/2 tsp asafoetida
2 sprig curry leaves
1 tsp mustard seeds
1/2 tsp fenugreek seeds
3 dry red chillies
few coriander leaves
2 tbsp oil
salt

Preparation:
  1. Soak tamarind in 1/2 cup of  warm water for 10 minutes and take its extract and keep it aside.
  2. Cook the tool dal adding turmeric powder, salt and enough water in a pressure cooker till done.
  3. Open the cooker and add chopped carrot, raw plantains, potato and about 2 cups of water to the cooked dal.  When the vegetables are half cooked, add remaining vegetables like drumsticks, okra, brinjal, green chillies, tomato and salt and cook till all the vegetables are cooked.
  4. Mix sambar powder and asafoetida with little water and make a thick paste.
  5. Add tamarind extract and sambar powder paste to cooked dal vegetable mixture and bring to boil.
  6. Heat oil in another pan and splutter mustard seeds and fenugreek seeds.
  7. Add dry red chillies, shallots and curry leaves and fry till the shallots becomes golden brown. Add this to the sambar and mix well.
  8. Add coriander leaves and remove from flame....Serve with rice/ idli/ dosa....

Monday, 20 April 2015

Sprouted Green Gram Fried Rice


Ingredients:

1 cup basmati rice
1/2 cup sprouted green grams
1 large onion, thinly sliced
1 carrot, thinly sliced
1 capsicum, chopped
1/4 cup cabbage, grated
1 tsp chilli sauce
2 tsp light soy sauce
1 tsp pepper powder
salt to taste
1 tsp sugar
1/4 cup spring onions, finely chopped
1 tbsp oil

Preparation:
  1. In a large pan, boil water adding enough salt. Add washed basmati rice and cook till done. Drain the water and keep it aside.
  2. Heat oil in a thick bottomed pan and saute the onions till transparent.
  3. Add the sliced carrots and cook for 2-3 minutes. Add the sprouted green grams and cabbage and stir for 2 minutes.
  4. Add chopped capsicum and mix well for a minute.
  5. Then add chilli sauce, soy sauce, pepper powder, salt and sugar and saute for 4-5 minutes.
  6. Add the cooked rice and stir well to combine. Check for salt and add if required.
  7. Garnish with spring onions and remove from flame....Serve warm...
Recipe Source: Manoramaonline

Saturday, 18 April 2015

Apple Fizz


Ingredients:

1/2 of 1 apple, peeled and chopped
1 tbsp lemon juice
3 tbsp sugar
4-5 mint leaves
1/2 cup cold water
1- 1 1/2 cup chilled soda

Preparation:
  1. In a blender, add the chopped apple, lemon juice, sugar, mint leaves and cold water and blend well.
  2. Transfer half of this prepared juice in two serving glasses and pour chilled soda on top of this....Serve immediately..
Recipe Source: Magic Oven

Friday, 17 April 2015

Thengapal Meen Curry / Fish Curry in Coconut Milk


Ingredients:

1/2 kg fish
1 medium onion, sliced
1 medium tomato, chopped
2 big garlic cloves, chopped
1 " piece ginger, chopped
2 green chillies, slit
2 tbsp coriander powder
2 tsp chilli powder
1/2 tsp pepper powder
1/2 tsp turmeric powder
2 cups of thick coconut milk
2-3 pieces kudampuli/ gambooge
few curry leaves
1 tsp mustard seeds
1/2 tsp fenugreek seeds
2 tbsp oil
salt to taste

Preparation:
  1. Clean and cut the fish into pieces and keep it aside.
  2. Soak kudampuli in 1/2 cup of water.
  3. Heat oil in a pan and splutter mustard seeds and fenugreek seeds.
  4. Add chopped onion and garlic and saute till transparent. Add ginger and green chillies and saute well.
  5. Reduce the flame and add coriander powder, chilli powder, pepper powder and turmeric powder and stir well.
  6. Add chopped tomato, kudampuli , one cup of water , one cup coconut milk and salt and boil till the tomatoes are cooked.
  7. Add the cleaned fish pieces and the remaining 1 cup of coconut milk and cook on low flame till done and the gravy becomes thick.
  8. Add few curry leaves on top and switch off the flame. Keep covered till ready to serve....

Wednesday, 15 April 2015

Watermelon - Cucumber Popsicles


Ingredients:

2 cups watermelon, seeds removed and cubed
1 small cucumber, peeled and chopped
1 tbsp lemon juice
4-5 tbsp sugar (add to your taste)

Preparation:
  1. In a blender, add the chopped cucumber, watermelon, lemon juice and required sugar and blend well until smooth.
  2. Strain the prepared mixture and pour into the popsicle mould and freeze it for 6-8 hours or overnight.
  3. To release the popsicles, run the mould under the warm water for 2-30 seconds...Serve it immediately...

Tuesday, 14 April 2015

Masala Kadala / Spicy Fried Peanuts


Ingredients:

1 cup peanuts
1/2 cup gram flour/ kadalamavu
2 tbsp rice flour
1 1/2 tsp chilli powder
1/2 tsp cumin powder
a pinch of asafoetida
1 sprig of curry leaves
salt
oil for frying

Preparation:
  1. In a mixing bowl, add the peanuts, gram flour, rice flour, chilli powder, cumin powder, asafoetida, curry leaves and salt and mix well.
  2. Sprinkle water little by little and mix well until the masala is well coated with the peanuts.
  3. Heat oil in a pan and fry the masala coated peanuts in batches on medium flame until golden brown. 
  4. Remove from oil and drain them on a paper towel. Once they are cooled, store them in an air tight container....

Monday, 13 April 2015

Cabbage - Green Grapes Salad


Ingredients:

2-2 1/2 cup cabbage, finely chopped
1 1/2 cup green grapes, sliced in half
1/2 cup coriander leaves, finely chopped
1-2 green chillies, finely chopped

For the dressing:

2 tbsp olive oil
1 tbsp lemon juice
1 tbsp sugar
salt to taste
pomegranate seeds, for garnishing

Preparation:
  1. In a mixing bowl, combine the chopped cabbage, green grapes, coriander leaves and green chillies and refrigerate.
  2. Prepare the dressing by mixing olive oil, lemon juice, sugar and salt in a small bowl.
  3. When ready to serve, mix salad dressing with cabbage-grapes mixture.
  4. Garnish with pomegranate seeds and serve....

Saturday, 11 April 2015

Banana Split


                     The banana split is a banana and ice cream dessert served in a long dish known as a boat. A banana is cut in half lengthwise (split) and laid in the dish. The classic banana split is made with scoops of vanilla, chocolate and strawberry ice cream served in a row between the split banana and pineapple, chocolate and strawberry sauces are poured over the ice creams.

Ingredients:

1 banana
1 scoop each of vanilla, chocolate and strawberry ice cream
chocolate sauce / chocolate syrup
strawberry sauce/ strawberry syrup
white chocolate syrup (optional)
whipped cream
crushed nuts
cherries

Preparation:
  1. Peel the banana and halve it lengthwise and place it in a long dessert dish.
  2. Place one scoop each of vanilla, strawberry and chocolate ice cream onto the banana.
  3. Pour chocolate sauce over vanilla ice cream, strawberry sauce over strawberry ice cream and white chocolate syrup over chocolate ice cream.
  4. Squirt a small amount of whipped cream onto the tops of the ice cream balls.
  5. Decorate with crushed nuts and cherries...Serve immediately...

Wednesday, 8 April 2015

Padavalanga - Vanpayar / Snake Gourd - Red Beans Thoran


Ingredients:

1 cup padavalanga/ snake gourd, chopped into small pieces
1/2 cup vanpayar/ red beans
1/2 cup grated coconut
2 green chillies
1/4 tsp turmeric powder
1 tsp mustard seeds
1/2 tsp urad dal
2 dry red chillies
curry leaves
salt
2 tsp oil

Preparation:
  1. Soak vanpayar in water for 5-6 hours and pressure cook it by adding enough water and salt and keep it aside.
  2. Crush grated coconut and green chillies together and keep it aside.
  3. Heat oil in a pan and splutter mustard seeds and add urad dal, dry red chillies and curry leaves.
  4. Add chopped padavalanga, cooked vanpayar, turmeric powder and salt and cook covered in low flame for 10 minutes, stirring occasionally.
  5. Add crushed coconut mixture, mix well and cook for 2 minutes...Remove from flame and serve with rice..

Tuesday, 7 April 2015

Spinach / Palak Puri (Poori)


Ingredients:

2 cup spinach/ palak, chopped
2 cup wheat flour/ atta
milk,  as required for kneading
salt to taste
oil for frying

Preparation:
  1. Heat a pan and saute the chopped spinach for about 2 minutes. Then grind it to a smooth paste adding 2-3 tbsp water and keep it aside.
  2. In a mixing bowl, add the wheat flour and salt and mix well.
  3. Add the spinach paste and mix well. Add milk little by little if required and knead it well to form a stiff dough.
  4. Make small balls out of this dough and roll it into small thick circles or discs using a rolling pin.
  5. Heat oil in a pan and slide each rolled poori carefully in to the hot oil and fry on both sides till light golden brown...Serve hot..

Monday, 6 April 2015

Njandu Thengapal Curry/ Crab Curry in Coconut Milk


Ingredients:

1/2 kg crabs, cut into pieces
1/4 cup shallots, sliced
1 tsp ginger, finely chopped
1 tsp garlic, finely chopped
2-3 green chillies, slit
2 tomato, thinly sliced
3 tsp kashmiri chilli powder
1 tsp coriander powder
2- 2 1/2 cup coconut milk
few curry leaves
1/2 tsp mustard seeds
2 dry red chillies
2 tbsp oil
salt

Preparation:
  1. Clean and cut crab into pieces.
  2. Heat oil in a manchatti/ claypot or pan and splutter mustard seeds. Add dry red chillies and sliced shallots and fry well.
  3. Add chopped ginger, garlic and green chillies and saute well.
  4. Add kashmiri chilli powder, coriander powder and turmeric powder and mix well.
  5. Add sliced tomatoes and saute till soft.
  6. Then add cleaned crabs, coconut milk and salt, mix well and cook on medium flame.
  7. When the gravy thickens, add the curry leaves and mix well. Remove from flame and serve hot....

Friday, 3 April 2015

Watermelon - Raspberry Popsicles


Ingredients:

2 cups watermelon, seeds removed and cubed
6-8 fresh raspberries
1 tbsp lime juice
2-3 tbsp sugar (add to your taste)

Preparation:
  1. In a blender, add the cubed watermelon, raspberries, lime juice and required sugar and blend well until smooth.
  2. Pour the prepared watermelon-raspberry mixture into the popsicle mould and freeze it for 6-8 hours or overnight.
  3. To release the popsicles, run the mould under the warm water for 2-30 seconds...Serve it immediately...

Thursday, 2 April 2015

Chemmeen - Pachakkaya / Prawns - Raw Plantain Curry


Ingredients:

1 big raw plantain/ pachakkaya/ ethakka
1/2 kg prawns
2 cup grated coconut
3 tsp chilli powder
3/4 tsp turmeric powder
2 pieces kudampuli/ gambooge
5-6 shallots, sliced
3 garlic cloves
1/2 tsp pepper corns
1 tsp ginger, finely chopped
3 dry red chillies
1/2 tsp mustard seeds
2 sprig curry leaves
salt to taste
2 tbsp oil

Preparation:
  1. Peel the raw plantain and chop it into small cubes. Clean the prawns and keep it aside.
  2. Heat 1 tbsp oil in a pan, add the grated coconut , 3 shallots, garlic cloves, chopped ginger, pepper corns, 1 tsp chilli powder and 1/4 tsp turmeric powder and saute till light brown. 
  3. Remove it from flame and grind it to a smooth paste adding little water and keep it aside.
  4. In a pan, add the cleaned prawns, raw plantain pieces, kudampuli, 2 tsp chilli powder, 1/2 tsp turmeric powder and salt and cook adding 2 cups of water.
  5. Then add ground coconut paste and enough water and boil well till the gravy thickens. Remove it from flame.
  6. Heat 2 tsp oil in a small pan ,splutter mustard seeds and fry dry red chillies, 2 sliced shallots, curry leaves.
  7. Pour this over the prepared curry and serve with rice...

Wednesday, 1 April 2015

White Chocolate Mousse


Ingredients:

1 cup white chocolate, chopped or grated
3/4 cup whipping cream
1/4 cup milk
1 1/2 tbsp sugar, powdered
1/4 tsp vanilla essence

Preparation:
  1. In a microwave safe bowl, mix together white chocolate and milk and heat it in the microwave for about 2 minutes.
  2. Remove it from oven and mix well until the chocolate melts completely.
  3. Stir in the sugar and vanilla essence and mix well. Keep it aside.
  4. In another deep bowl, add the whipping cream and whip well using a beater until stiff peaks are formed. ( Do not over whip the cream..)
  5. Add the melted white chocolate slowly  to this cream and gently mix till combined.
  6. Drizzle little chocolate syrup in small glasses or moulds and fill it with the prepared white chocolate mousse. Cool it for 2-3 hours and serve..... 
Recipe adapted from here
Related Posts Plugin for WordPress, Blogger...