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Tuesday, 30 June 2015

Chicken and Asparagus Soup


Ingredients:

1 cup Asparagus, cut into small sticks
1 cup chicken, cooked and shredded
3 cups of chicken stock
1 1/2 tbsp butter
1-2 tbsp cornflour
freshly ground pepper powder
salt

Preparation:
  1. Cook chicken with 2 1/2-3 cups of water adding little pepper powder and salt. Shred the chicken pieces and keep it aside.
  2. Boil water adding little salt in a pan. Add asparagus sticks in it, cover and cook for 3 minutes.
  3. Heat a pan, add butter and when it melts, add cooked asparagus sticks and saute for a minute.
  4. Add shredded chicken and saute well. Add 2 1/2 cup chicken stock and allow to boil.
  5. Mix cornflour in 1/2 cup stock or water and add little by little to the boiling soup till it reaches the required consistency.
  6. Finally add salt and pepper powder and serve hot...

Monday, 29 June 2015

Beef Cutlets


Ingredients:

250 gm beef, cut into pieces
1 big onion, chopped
1 big potato, boiled and mashed
1 tbsp ginger, chopped
2-3 green chillies, chopped
1 sprig curry leaves, chopped
1/2-1 tsp pepper powder
1/4 tsp turmeric powder
1/2 tsp garam masala
1 egg
1 cup bread crumbs
salt to taste
oil

Preparation:
  1. Cook the cleaned beef with 1/2 tsp pepper powder, turmeric powder and salt in a pressure cooker. Then mince the beef and keep it aside.
  2. Boil and peel potato, mash it well and keep it aside.
  3. Heat oil in a pan, add chopped onions and saute till transparent.
  4. Add ginger, green chillies and curry leaves and saute well.
  5. Add minced beef and mix well. Add garam masala and 1/4 tsp pepper powder and mix well.
  6. Then add mashed potatoes and saute till it becomes dry. Check for salt and allow the mixture to cool.
  7. Make small balls with the mixture and flatten into desired shapes.
  8. Beat the egg and dip each cutlet in this and roll with bread crumbs.
  9. Heat oil in a pan and deep fry the cutlets .Serve hot with tomato sauce...  

Sunday, 28 June 2015

Pomegranate Milkshake


Ingredients:

1 pomegranate
2 cups chilled milk
2-3 tbsp sugar ( add to your taste)
1 scoop ice cream (optional)

Preparation:
  1. Cut and deseed the pomegranate. 
  2. In a blender, add the pomegranate seeds, chilled milk, sugar and ice cream and blend well until smooth.
  3. Strain the prepared milkshake and transfer into serving glasses and serve...

Saturday, 27 June 2015

Fruit Salad With Condensed Milk


Ingredients:

1 banana, cut into small pieces
1 apple, peeled and cut into small pieces
1/2 cup green grapes, cut into pieces
few pomegranate seeds
few cashew nuts
1/2 cup condensed milk
3/4 cup of cold milk

Preparation:
  1. In a mixing bowl, add all the chopped fruits and cashew nuts and mix well. 
  2. Add milk and condensed milk to this and mix well...Serve it chilled.....

Friday, 26 June 2015

Malabari Chicken Curry


Ingredients:

3/4 kg chicken, cut into pieces
4 medium onions, chopped
2 tbsp ginger, finely chopped
3 big green chillies, slit
1 large tomato, chopped
1 1/2 tbsp kashmiri chilli powder
1/2 tsp turmeric powder
2 cup thin coconut milk
1 cup thick coconut milk
50 gm cashew nuts
few curry leaves
1 tsp vinegar
1 piece cinnamon
3 cloves
3 cardamoms
salt to taste
2 tbsp oil

Preparation:
  1. Soak cashew nuts in little water and then grind it to a paste. Mix this with thick coconut milk and keep it aside.
  2. Heat oil in a large pan, add cinnamon, cloves, cardamoms and ginger and saute well.
  3. Add slit green chillies and curry leaves and saute for a minute.
  4. Add chopped onions and saute well till transparent.
  5. Add turmeric powder and kashmiri chilli powder and mix well.
  6. Then add cleaned chicken pieces and salt and mix well for 5 minutes.
  7. Add thin coconut milk and vinegar, mix well and cook covered for 10 minutes.
  8. Now add chopped tomatoes and cook covered for 6-7 minutes.
  9. Add the cashew-coconut milk paste to the prepared curry and bring to a boil at medium heat for 5 minutes. Check for salt..
  10. Add curry leaves and switch off the flame...Serve hot....
Recipe Source: Magic Oven

Wednesday, 24 June 2015

Fish Balls


Ingredients:

1/2 kg kingfish / ayakoora
3 medium onions, finely chopped
4-6 green chillies, chopped
2 tbsp ginger,finely chopped
1/2 tsp pepper powder
1/2 tsp turmeric powder
2 large potatoes
1 tsp garam masala
1/4 cup coriander leaves, finely chopped
1 cup plain flour
2 cup bread crumbs
salt to taste
water as required
oil

Preparation:
  1. Cook the potatoes until they are soft, peel and mash it and keep it aside.
  2. Clean and cut the fish into pieces and cook it adding turmeric powder and salt. Remove the bones from fish and break it into small pieces and keep it aside.
  3. Heat oil in a pan and add the chopped onions, ginger and green chillies and saute well till transparent.
  4. Add pepper powder, garam masala, cooked fish pieces , mashed potatoes and coriander leaves and mix well. Check for salt and remove from flame.
  5. Transfer it to a bowl , mix it well with your hand and make small balls out of this mixture.
  6. In another bowl, mix plain flour , a pinch of turmeric powder and salt adding enough water to a smooth batter.
  7. Dip each fish ball in this batter and roll it in bread crumbs.
  8. Heat oil in a pan and deep fry till golden brown and crispy...Serve it  hot...

Tuesday, 23 June 2015

Pazham Pori / Banana Fritters


                   Pazham Pori / Kaayi porichathu is the popular tea time snack of Kerala..It is a very tasty and easy to prepare snack prepared with  ripe nendrapazham...

Ingredients:

3 ripe bananas / nendrapazham
1 cup maida/ plain flour
2-3 tbsp sugar
a pinch of salt
water as required
oil for frying

Preparation:
  1. Peel and cut banana into half and then cut each piece lengthwise into four pieces. Keep it aside.
  2. In a mixing  bowl, add the plain flour, sugar and salt and mix well adding enough water to make a smooth thick batter.
  3. Heat oil in a pan. Dip each banana pieces in the batter and deep fry them on both sides till golden brown.
  4. Drain and transfer to a kitchen tissue...Serve hot with tea...
  • Can add 2 tbsp rice flour (for crispiness) and pinch of turmeric powder while preparing the batter..

Monday, 22 June 2015

Paal Kanji


                         Today's recipe is a easy to prepare Paal Kanji which is usually served during iftar...

Ingredients:

1 cup jeerakashala rice/ kaima rice
1 1/2 cup grated coconut ( extract thick and thin coconut milk)
salt as required

Preparation:
  1. In a blender, add the grated coconut and grind it for 2-3 minutes adding 1 cup of water. Then sieve it through a strainer and extract its thick coconut milk and keep it aside.
  2. Then blend again the coconut adding 2-3 cups of water to get the thin coconut milk.
  3. Wash and cook the rice in a pressure cooker adding thin coconut milk until soft and the rice is cooked well.
  4. Add in the thick coconut milk and salt, mix well and cook for 5 minutes on low flame...Switch off the flame and serve warm...

Sunday, 21 June 2015

Erachi Kadumbu/ Erachi Pidi ( Steamed Rice Dumplings in Beef / Mutton Gravy)


Ingredients:

For Kadumbu (Rice dumplings)

1 1/2 cups rice flour
3/4 cup grated coconut
1/2 tsp fennel seeds
1 small onion, chopped
1 1/2 cup water
salt

For Beef Gravy:

350 gm beef / mutton, cut into pieces
1 big onion, sliced
1 tomato, chopped
3 green chillies, chopped
1 tsp ginger paste
1 tsp garlic paste
1/4 tsp turmeric powder
2 tsp chilli powder
1 tbsp coriander powder
1/2 cup grated coconut
1/4 tsp fennel seeds
1/4 tsp garam masala
salt to taste
oil

Preparation:
  1. For preparing kadumbu, first crush grated coconut, fennel seeds and small onion together.
  2. Boil water and salt in a pan. Add this boiling water to the rice flour and mix well. 
  3. Add the crushed coconut mixture and knead well to a smooth dough.
  4. Make small balls out of the dough and slightly flatten it and steam cook in a steamer for 10-12 minutes..Keep them aside..
  5. To prepare the gravy, heat little oil in a pan and fry/roast 1/2 cup grated coconut and fennel seeds till golden.  Then grind it to a smooth paste adding enough water and keep it aside.
  6. Heat oil in a pressure cooker, add sliced onions and saute till transparent. 
  7. Add green chillies, garlic paste and ginger paste and saute well. Add chopped tomato and mix well till soft.
  8. Add coriander powder, chilli powder and turmeric powder and saute for a minute.
  9. Add cleaned beef/ mutton pieces and salt and mix well. Then pressure cook adding enough water (about 1- 1 1/2 of water) till done.
  10. Now add the ground coconut mixture and garam masala and cook for few minutes.
  11. When it starts to boil, add the prepared kadumbu/ rice dumplings, mix well and cook on low flame for 5-10 minutes or until the gravy is thick and well coated with rice dumplings....
  12. Garnish with chopped coriander leaves....Serve as a main dish...   

Friday, 19 June 2015

Fruits and Marshmallow Skewers


                      These fruit skewers are healthy and  'fun treat'  for kids. They will enjoy assembling the fruits and marshmallows in the skewers and it will encourage them to eat more fruits.....
           
Ingredients:

10 marshmallows -5 pink and 5 white
5 strawberries, sliced
1 kiwi fruit, peeled and cut into pieces
1 banana, peeled and sliced
1/2 apple , cut into small pieces
1/4 cup pineapple,cut into triangle pieces
4-5 watermelon pieces, cut into star shape
fresh cherries
wooden skewers

Preparation:
  1. Cut the fresh fruits into small pieces or desired shapes.
  2. Thread the fruits and marshmallows onto the skewers.  You can arrange fruits in any order and can use any fruits...
  3. Top each skewer with fresh cherry and serve..This will make perfect kids party snack...

Thursday, 18 June 2015

Chikku / Sapota - Banana Milkshake


                    Ramadan Kareem  to all my friends and readers...Wish you all a happy and blessed Ramadan !

Ingredients:

4 chikku/ chikkoo/sapota
1 banana
2 cups chilled milk
sugar as required

Preparation:
  1. Peel and chop chikkoos and banana into pieces.
  2. In a blender, add the chopped chikkoos, bananas and sugar and blend well until smooth adding little milk.
  3. Then add the remaining milk and blend again.
  4. Pour into serving glasses and serve.....

Wednesday, 17 June 2015

Cherry Ice cream


Ingredients:

1 1/2 cup cherries
500 ml whipping cream
1/4 cup sugar
1/4 cup condensed milk

Preparation:
  1. Wash the cherries and remove the seeds.
  2. In a pan, add the cherries with sugar and cook till you get a thick sauce for about 5-10 minutes.
  3. Remove it from flame and allow to cool. Then puree to a smooth sauce using a blender and strain it and keep it aside.
  4. In a bowl, add the condensed milk and chilled whipping cream and whip till you get stiff peaks.
  5. Now add the strained cherry sauce and mix well using a whisk or electric beater.
  6. Transfer it to any freezer safe container, cover and allow to freeze for 1-2 hours inside the freezer.
  7. Then remove the container from freezer and whip it again, cover and freeze overnight or minimum 4 hours...Keep the ice cream container out from the freezer 5 minutes before serving..
Recipe adapted from here

Tuesday, 16 June 2015

Erachi Choru / Meat Rice


Ingredients:

2 1/2 cup basmati rice
1/2 kg mutton, cut into pieces
3 onions, thinly sliced
5 green chillies, crushed
1 piece ginger, crushed
6 garlic cloves, crushed
1 big tomato, chopped (remove seeds)
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 cup water
juice of 1 lemon
3 piece cinnamon
8-9 cloves
8 cardamoms
2 1/2 cup boiled hot water
salt to taste
3-4 tbsp ghee
3 tbsp oil
1/4 cup corainder leaves
2-3 tbsp mint leaves

Preparation:
  1. Wash and drain the basmati rice and keep it aside.
  2. Heat oil in a pressure cooker and add 1 cinnamon, 4 cloves and 4 cardamoms and fry for a minute.
  3. Add sliced onions and cook till it becomes soft and then add crushed ginger, garlic and green chillies and saute well.
  4. Add chilli powder, coriander powder and turmeric powder and mix well.
  5. Add cleaned mutton and chopped tomato and saute well for 2 minutes.
  6. Add 1/2 cup water, lemon juice and salt and pressure cook till mutton is done 
  7. Heat ghee in a large pan and fry 2 piece cinnamon, 5 cloves and 4 cardamoms.
  8. Add 1 sliced onion and saute well. Add the drained rice and fry for 5 minutes.
  9. Then add the water and enough salt, mix well and cook covered on low flame till water is drained.
  10. Add the cooked mutton masala with its stock to the rice, mix slowly and cook covered on low flame till rice is done.
  11. Add chopped coriander leaves and mint leaves and mix well. Remove from flame and serve hot with raita and pickle...

Monday, 15 June 2015

Rainbow Layer Cake


            My daughter, Safa turned eight last month. Rainbow layer cake was a special treat for my sweetheart. This cake has seven layers but six layers will be ideal..

Ingredients:

3 cups all purpose flour/ plain flour
1 3/4 cup sugar
350 gm unsalted butter, softened
6 eggs
4 tsp baking powder
1 1/2 tbsp vanilla essence
1/2 tsp salt
1/2 cup milk
food colours - red, orange, yellow, green, blue and red
Buttercream icing  , for frosting
sugar sprinkles..

Preparation:
  1. Preheat oven to 180 degree celcius. Grease and flour two 8" baking pans and keep it aside.
  2. Sift plain flour, baking powder and salt together in a bowl and keep it aside.
  3. In a large mixing bowl, beat softened butter, sugar and vanilla essence using a beater till creamy and fluffy.
  4. Add eggs, one at a time, beating well after each addition till it is fluffy.
  5. Then alternatively add the flour mixture and milk and fold gently using a spatula till it is properly mixed up.
  6. Divide the batter in different bowls, depending on number of colours (Here I used 7 colours - purple, blue, green , pink, yellow, orange and red). Add few drops of each colour in each bowl and mix well.
  7. Transfer two coloured batters into two prepared baking pans and bake it for 12-15 minutes. ( Make sure to spread mixture evenly before cooking..)
  8. Remove cakes from oven  and place onto a wire rack and cool for 5 minutes then turn over and let it completely cool..
  9. Bake all the remaining coloured batters like this in batches and cool completely before frosting..
  10. To assemble, place the purple layer as first layer on the cake plate / serving plate and spread buttercream icing over the first layer. Repeat the process with blue, green, yellow and orange layers.
  11. Place the remaining red layer on top and spread remaining frosting over top and side of cake..Decorate the cake with sugar sprinkles ..Cut it into slices and serve...
Recipe adapted from here...


Sunday, 14 June 2015

Masala Pori / Spicy Puffed Rice


Ingredients:

3 cups pori / puffed rice
1/4 cup roasted peanuts
3 tbsp roasted gram / pottukadala
3 garlic cloves, crushed
few curry leaves
1 tsp chilli powder
1/4 tsp turmeric powder
salt to taste
1 tbsp oil

Preparation:
  1. Heat oil in a large frying pan, add crushed garlic and curry leaves and saute well on low flame.
  2. Then add roasted peanuts, roasted gram, puffed rice, chilli powder, turmeric powder and salt and mix thoroughly in low flame for 2-3 minutes until the puffed rice becomes crispy.
  3. When puffed rice is well coated with masala, remove it from flame. 
  4. Allow to cool and store it in an air tight container....

Friday, 12 June 2015

Pineapple Balls


Ingredients:

1 cup pineapple, peeled and finely chopped
1/2 cup sugar (adjust to your taste)
1 cup grated coconut
1/4 cup peanuts, roasted and crushed

Preparation:
  1. Heat a non stick pan and add finely chopped pineapple and cook until it turns soft. 
  2. Add  grated coconut and sugar and saute well on low flame for 5 minutes.
  3. When the mixture starts to thicken, add crushed peanuts and mix well. Switch off the flame and let this mixture get slightly cooled...
  4. Rub little ghee on palm and take small portion of this mixture and roll them as small balls... Pineapple balls are ready to serve....

Wednesday, 10 June 2015

Ragi / Finger Millet Puttu


Ingredients:

2 cups roasted ragi flour / ragi puttupodi ( I used double horse ragi puttupodi )
1 cup grated coconut
Water as required
salt

Preparation:
  1. In a bowl, add the ragi puttupodi and salt and add water little by little and mix well with hand without any lumps till it becomes wet/ moist.
  2. Take a puttu maker and layer it with grated coconut first, then the puttupodi and then the grated coconut again. Repeat the process till the puttu maker is filled.
  3. Fill pressure cooker/ puttu kudam with 3-4 cups of water and bring to a boil.
  4. 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. 
  5. Remove it to a plate and serve hot...

Monday, 8 June 2015

Blueberry - Banana Milkshake / Smoothie


Ingredients:

1/2 cup fresh or frozen blueberries
1 large banana, chopped
1 1/2 cup chilled milk
sugar as required

Preparation:
  1. In a blender, add all the ingredients and blend well until smooth.
  2. Pour it in a serving glass and serve immediately....

Friday, 5 June 2015

Kakka - Muringayila / Clams - Drumstick Leaves Thoran


Ingredients:

1 cup clams/ kakka/ elambakka, cleaned
1 1/2 cup muringayila/ drumstick leaves, cleaned
1/2-3/4 cup grated coconut
2 shallots
4-5 dry red chillies
1/4 tsp turmeric powder
salt to taste
1/2 tsp mustard seeds
few curry leaves
oil

Preparation:
  1. Crush grated coconut, shallots and dry red chillies together and keep it aside.
  2. In a pan, add cleaned clams and cook it adding turmeric powder and salt. 
  3. Add drumstick leaves and mix well for 3-4 minutes. 
  4. Then add crushed coconut and salt, mix well and cook covered on low flame till done.
  5. Heat little oil in a pan and splutter mustard seeds and curry leaves. Add this over the thoran and serve hot with rice...

Thursday, 4 June 2015

Ulli Surka / Pickled Onions


Ingredients:

1 red onion, thinly sliced
2-3 green chillies, sliced
2-3 tbsp vinegar
4 tbsp water
salt to taste

Preparation:
  1. In a bowl, mix all the ingredients together with your fingers.
  2. Keep it aside for 20-30 minutes until the color of the onion runs into the vinegar mixture. Serve with biriyani/ ghee rice...

Wednesday, 3 June 2015

Kannur Chicken Biriyani


Ingredients:

1 kg chicken, cut into medium pieces
3 cups jeerakashala rice / kaima rice/ basmati rice
5 onions, sliced
1 piece ginger
8 garlic cloves
6-8 green chillies
2 large tomatoes, chopped
2 tsp coriander powder
1/2 tsp turmeric powder
2 tsp garam masala
1/4 cup coriander leaves
3 tbsp mint leaves
2 tbsp lime juice
6 cups boiling water
1 inch piece cinnamon
3 cloves
3 cardamoms
4 tbsp ghee
10 cashew nuts
2 tbsp raisins
4 tbsp oil
salt to taste

Preparation:
  1. Wash the rice and keep it aside to drain.
  2. Crush garlic, ginger and green chillies together and keep it aside.
  3. Heat oil in a pressure cooker and add the sliced onions and saute till transparent.
  4. Add crushed garlic-ginger and green chilly paste and saute well.
  5. Add chopped tomatoes, mix well and cook for 2-3 minutes.
  6. Add coriander powder, turmeric powder, salt , mint leaves and 2 tbsp coriander leaves and mix well.
  7. Add cleaned chicken pieces, mix well and cook for a whistle. Switch off the flame.
  8. Once the pressure is gone, measure out 1 cup of chicken stock from the cooked chicken masala and keep it aside.
  9. Add remaining coriander leaves and lime juice to the chicken masala and cook on high flame till the masala is almost dry and coats the chicken.
  10. Add 1/2 tsp garam masala and switch off the drain.
  11. Heat ghee in a large pan and add 1 sliced onion and fry till brown and keep it aside. Fry the cashew nuts and raisins and keep it aside.
  12. In the same pan, add the cinnamon, cloves and cardamoms and fry for a minute.
  13. Add the drained rice and fry for 2-3 minutes. Add boiling water to the rice and when water starts to boil, add the salt and reduce the flame to low and cook covered till done.
  14. When rice is cooked and water is completely dried, add the chicken stock and mix well.
  15. In a large thick bottomed pan, spread the chicken masala, then half the cooked rice.
  16. Then sprinkle half of the fried onions, raisins, cashew nuts, 1 tsp garam masala and few chopped coriander and mint leaves.
  17. Add the remaining rice and sprinkle remaining fried onions, raisins, cashew nuts, 1/2 tsp garam masala and chopped coriander leaves on top.
  18. Close with a tight lid and cook on low flame for 15-20 minutes.
  19. While serving, take off the rice into a serving plate and spread the chicken masala on top of it. Serve hot with raita ....
Recipe adapted from The Big Sweet Tooth...

Tuesday, 2 June 2015

Methi/ Fenugreek Leaves - Cabbage Pakoda


Ingredients:

1/2 cup gram flour/ kadalapodi
1/2 tsp chilli powder
1/2 tsp garam masala
1/2 cup fenugreek leaves/ methi, finely chopped
1/2 cup cabbage, finely chopped
1 green chilly, finely chopped
1 tsp ginger, finely chopped
1 tbsp coriander leaves, chopped
1 tbsp ghee
a pinch of baking powder
salt to taste
water as required
oil for frying

Preparation:
  1. In a bowl, mix sifted gram flour, chilli powder, garam masala and salt with enough water to make a thick batter.
  2. Add finely chopped methi leaves, cabbage, green chilli, ginger and coriander leaves to the prepared batter and mix well. 
  3. Then add ghee and baking powder and mix well.
  4. Heat oil in a pan on medium heat and drop little batter using spoon and fry till golden brown. 
  5. Remove from flame and serve hot with tea...

Monday, 1 June 2015

Yellow Watermelon Popsicles


Ingredients:

3 cups yellow watermelon, seeds removed and cubed
2 tsp lemon juice
3-4 tbsp sugar (add according to the sweetness of watermelon)

Preparation:
  1. In a blender, add the cubed watermelon, lemon juice and sugar and blend well until smooth. Strain the mixture through a sieve..
  2. Pour the strained mixture into popsicle mould and freeze for 8 hours or overnight.
  3. To release the popsicles, run the moulds under warm water for 30 seconds...Serve it immediately...
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