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Tuesday, 29 September 2015

Milk Peda


Ingredients:

50 gm butter
1 cup milk powder
1/4 - 1/2 tin condensed milk
pistachios for garnishing

Preparation:
  1. Heat a non stick pan and melt butter on low flame or melt it by double boiling method.
  2. When it melts, remove it from flame and add condensed milk and milk powder and mix it well carefully without any lumps.
  3. Heat this mixture on low flame for 2 minutes stirring continuously.
  4. Then remove the mixture from flame and mix well.
  5. Repeat 3rd and 4th steps twice ( by doing this the mixture will not get burnt and the raw taste of milk powder will go).
  6. When the mixture gets thick and starts leaving the sides of the pan, remove it from flame.
  7. Make small balls out of this mixture, flatten it and garnish with chopped pistachios....
Recipe adapted from Bennu's Cookomania

Friday, 25 September 2015

Watermelon Granita - My 2nd Guest Post for Maha's Lovely Home


               Today's recipe is a guest post for another lovely co- blogger Usha,  with whom I started communicating through facebook. She shares variety of yummy recipes in her space Maha's Lovely Home...I have bookmarked some of her baking recipes to try out soon...Please do check her space for yummy bakes and other wonderful recipes....

I am very happy to do my second guest post. The first one was in Rafeeda's space .. :) 

Coming to today's recipe, it is a refreshing slushy treat perfect for summer....Winter is finally gone in Melbourne and now it's time for summer recipes :)

To read more and for the recipe , do hop on to Usha's space :)...Thank you so much Usha for this wonderful opportunity!!!


Thursday, 24 September 2015

Chicken Crispy Strips


Ingredients:

1/2 kg boneless chicken
2 tsp pepper powder
1 tsp ginger-garlic paste
1 tbsp white sesame seeds
2 tbsp tomato sauce
3 tbsp finely chopped spring onion
2 tbsp cornflour
1 egg
salt to taste
oil for frying

Preparation:
  1. Clean and cut chicken into thin strips.
  2. In a bowl, add the chicken strips, pepper powder, ginger-garlic paste, tomato sauce, white sesame seeds, chopped spring onion, cornflour, egg and salt and mix well. Keep it aside for 30 minutes.
  3. Heat oil in a pan and fry the marinated chicken strips till golden brown on medium flame...Remove from flame and serve hot with sauce...

Tuesday, 22 September 2015

Prawns - Mushroom Roast


Ingredients:

1 cup small prawns, cleaned
1 cup mushrooms, chopped
1 onion, finely chopped
1 green chilly chopped
1 small tomato, chopped
3/4 tsp chilli powder
1/4 tsp turmeric powder
1 tbsp coriander leaves, finely chopped
salt to taste
oil

Preparation:
  1. Heat little oil in a pan and add cleaned prawns and chopped mushrooms and cook in low flame till all the water dries up.
  2. Add chopped onion, green chilly, chilli powder, turmeric powder and salt to this and saute well till transparent.
  3. Then add chopped tomato and coriander leaves and saute well.
  4. Remove from flame and transfer to a serving plate.. Serve as side dish for chapati, pathiri etc....

Monday, 21 September 2015

Mango Pickle / Kaduku Manga Achar


Ingredients:

1 raw mango / pacha manga
1 tbsp chilli powder
1/4 tsp fenugreek powder
3 pinch of asafoetida/ kayapodi
1 1/2 -2 tbsp sesame oil
1/2 tsp mustard seeds
1 sprig curry leaves
2 tsp vinegar (optional)
salt to taste

Preparation:
  1. Chop mango into small pieces and mix it with chilli powder, asafoetida powder, fenugreek powder and salt in a bowl and keep it aside for 2-3  hours.
  2. Heat sesame oil in a pan, splutter mustard seeds and add curry leaves.
  3. Then add mango pieces with the marinade and 2 tbsp water. Mix it well and cook for 2 minutes..
  4. Switch off the flame and add vinegar and mix well.
  5. Cool completely and store in an airtight glass jar/ bharani...
Recipe adapted from here..

Sunday, 20 September 2015

Seafood Biriyani / Mixed Seafood Biriyani


Ingredients:

2 cups basmati rice
3 cups of hot water
1 cup prawns, cleaned
5-6 king fish pieces
1/2-1 cup squid , cut into rings
4-5 onions, sliced
1 tbsp ginger paste
1 tbsp garlic paste
6-7 green chillies, crushed
2 big tomatoes, chopped
1/2 cup coriander leaves
1/4 cup mint leaves
1 1/2-2 tsp chilli powder
1/2 tsp turmeric powder
1 tsp garam masala
3 cloves
3 cardamoms
2 piece cinnamon
1 bay leaf
3-4 tbsp ghee
salt to taste
oil

Preparation:

For Rice:
  1. Wash and drain the rice. Heat ghee in a wide thick bottomed pan, add cardamom, cinnamon, cloves,bay leaves and 1 sliced onion and saute till transparent.
  2. Add drained rice and saute for 2-3 minutes in low-medium flame. To this add boiling water and salt and cook till rice is done. Keep it aside.
For Masala:
  1. Marinate cleaned prawns , king fish pieces and squid pieces in  separate bowls with  chilli powder, turmeric powder and salt for 10 minutes.
  2. Heat oil in a pan and fry the marinated prawns, king fish pieces and squids and keep it aside.
  3. In a large thick pan, add 3 tbsp oil and add 4 sliced onions and saute till transparent.
  4. Add ginger paste, garlic paste and crushed green chillies and saute well.
  5. Add chopped tomatoes and salt and saute well till soft.
  6. Add chopped coriander leaves, mint leaves and 1/2 tsp garam masala and mix well.
  7. Then add fried prawns, king fish pieces and squids and mix well and cook covered on low flame for 4-5 minutes.
For Layering:
  1. Add cooked rice on top of the prepared masala. 
  2. Mix little yellow food color with 1 1/2 tbsp lemon juice and sprinkle over the rice. Add 1/2 tsp garam masala, 1 tbsp ghee, chopped coriander leaves and mint leaves.
  3. Close with a tight lid and cook on low flame for 10-15 minutes. 
  4. Garnish with coriander leaves and serve with raita, pickle and pappadum....
Recipe Source: Asianet Cookery

Saturday, 19 September 2015

Banana - Dates Balls


Ingredients:

2 bananas / plantains/ nendrapazham
10 dates
10 cashew nuts
white poppy seeds for rolling
oil for frying

Preparation:
  1. Cut the bananas/ plantains into pieces and steam cook until it turns soft.
  2. Then remove its skin and mash / grind into smooth dough without adding water.
  3. Remove the seeds of the dates by making a slit on one side of the date and replace with cashew nuts.
  4. Cover each date with the mashed banana / banana dough  and roll to make a ball.
  5. Then roll each prepared balls in white poppy seeds and keep it aside.
  6. Heat oil in a pan and fry the banana balls till golden color...Remove from flame and serve hot with tea / coffee...

Friday, 18 September 2015

Fresh Fig and Pear Milkshake


Ingredients:

1 pear, peeled and chopped into pieces
4-5 ripe fresh figs
2 cups of chilled milk
2-3 tbsp sugar or as required

Preparation:
  1. Remove the skin of fresh figs and cut each into pieces.
  2. In a blender, add the chopped pear, figs, chilled milk and sugar and blend well until smooth.
  3. Pour the prepared milkshake into serving glasses and serve....

Wednesday, 16 September 2015

Cooker Chicken


Ingredients:

1 big whole chicken
4 big onions, sliced into cubes
8 green chillies
2 medium tomatoes, cubed
12-15 small garlic cloves
1 tbsp crushed pepper
3/4 tsp turmeric powder
1/2-1 cup chopped coriander leaves
2 tsp cornflour
1/2 cup water
salt to taste

Preparation:
  1. Clean the whole chicken and make slits on it and keep it aside.
  2. In a large bowl, take whole garlic cloves, cubed onions, crushed pepper, turmeric powder and salt and mix well using hand.
  3. Then add cleaned chicken to this bowl and marinate it well with above ingredients (step 2) all over both inside and outside using hand. Keep it aside for at least 2 hours.
  4. In a pressure cooker, add this marinated chicken, tomatoes, green chillies, coriander leaves and water and pressure cook for 2-3 whistles. Switch off the flame.
  5. Separate the chicken stock/ gravy from the cooker to a pan and place the cooked chicken in a serving plate.
  6. In a bowl, mix cornflour with 2-3 tbsp water and keep it aside.
  7. Heat the pan with chicken stock/gravy and when it starts to boil, add the cornflour mixture little by little till the gravy thickens. Switch off the flame.
  8. Pour this prepared gravy over the cooked chicken and serve hot......
Recipe adapted from Magic Oven


Tuesday, 15 September 2015

Ayakoora Pollichathu ( King Fish Roasted In Banana Leaves)


Ingredients:

250 gm / 3 pieces of king fish/ ayakoora/  neymeen
1 1/2 tsp chilli powder
1/4 tsp turmeric powder
50 gm shallots
3 garlic cloves
2-3 dry red chillies
1 1/2 tsp vinegar
salt to taste
few curry leaves
oil
banana leaves

Preparation:
  1. Clean king fish pieces and marinate it with chilli powder, turmeric powder and salt for 10 minutes.
  2. Heat little oil in a pan and fry the marinated fish pieces and keep it aside.
  3. In the same oil used for frying fish, add the chopped shallots , garlic and dry red chillies and saute well.
  4. Then grind it with vinegar and salt without adding water to a smooth paste and keep it aside.
  5. Wilt lightly the  banana leaves by placing it on the gas flame. Spread 2 tsp onion paste on the banana leaf and place the fried fish on top of it. Then cover the fish with another layer of onion paste.
  6. Sprinkle few curry leaves and 1 tsp coconut oil on top of it and fold the banana leaf to wrap up the fish and tie it using a thread or with a banana leaf stem fiber. Repeat the same with other fried fish pieces ..
  7. Heat a non stick pan / tawa and place the wrapped fish, cover and roast /grill on low flame for 4-5 minutes on each side, till both sides are done..Remove from the pan and serve hot..
Recipe adapted from Tasty Treat..

Sunday, 13 September 2015

Saffron Rice


Ingredients:

2 cups basmati rice
3 cups of water
1/4 tsp saffron
1/2 cup milk
1 tsp rose water
2 cardamoms
1 bay leaf
1/2 tsp cumin seeds
3 cloves
salt to taste
2 tbsp ghee

Preparation:
  1. Wash the basmati rice, drain it and keep it aside.
  2. In a bowl, mix saffron and rose water in milk and keep it aside.
  3. Heat ghee in a pan  and fry the cardamoms, cloves, bay leaf and cumin seeds.
  4. Then add the water along with  saffron milk (step 2) and salt and bring to boil.
  5. Add the drained rice, mix well and cook covered on low flame until rice is cooked.
  6. Remove from flame and serve hot with any curry of your choice..

Saturday, 12 September 2015

Chakka / Jackfruit Chips


Ingredients:

2 cups raw jackfruit/ chakkachula
1/4 tsp turmeric powder (optional)
1/2 tsp salt
2-3 tbsp of water
oil for frying

Preparation:
  1. Clean and cut raw jackfruit into thin strips.
  2. In a bowl, mix turmeric powder and salt  in 2-3 tbsp of water.
  3. Heat oil in a deep pan and add the sliced jackfruit in batches and fry it on medium flame until crisp and golden, stirring occasionally so that the chips are evenly cooked.
  4. Reduce the flame and sprinkle little salt water just before taking out from oil.
  5. Remove it from the oil and drain them on a paper towel and let it cool. Store in an air tight container.

Friday, 11 September 2015

Pear - Strawberry Milkshake


Ingredients:

1 big pear, peeled and chopped
6-8 strawberries, chopped
2 cups of chilled milk
2-3 tbsp sugar or as required

Preparation:
  1. In a blender, add the chopped pear, strawberries, chilled milk and sugar and blend well until smooth.
  2. Pour the prepared milkshake into serving glasses and serve.........

Wednesday, 9 September 2015

Paneer Tawa Masala


Ingredients:

300 gm paneer, cut into small cubes
1 big onion, finely chopped
1 1/2 tbsp garlic, finely chopped
1 1/2 tbsp ginger, finely chopped
3 green chillies, chopped
3 tsp chilli powder
1 tsp coriander powder
1 tsp garam masala
2 big tomatoes, grind to paste
2 tbsp fresh cream
2 tsp butter
3 tbsp ghee
1/2 tsp ajwain/carom seeds
1 tsp kasuri methi, crushed
salt to taste
chopped coriander leaves

Preparation:
  1. Heat ghee in a tawa or pan and add ajwain. Then add chopped garlic, ginger and green chillies and saute well.
  2. When it starts to change its color, add chopped onion and saute till transparent.
  3. Add chilli powder, coriander powder , 1/2 tsp garam masala and tomato paste and saute well till all the water evaporates.
  4. Then add 2 tbsp water and salt and stir well. Add 1/2 tsp kasuri methi to this and mix well.
  5. Reduce the flame and add paneer cubes little by little stirring gently without breaking the paneer and mix well. Add little water if required and mix well till paneer is well coated with masala.
  6. Add fresh cream and adjust salt and saute for 1-2 minutes.
  7. Add chopped coriander leaves , 1/2 tsp kasuri methi and 1/2 tsp garam masala and mix well till the gravy is well coated with paneer.
  8. Switch off the flame and add butter and mix well.
  9. Garnish with coriander leaves and little fresh cream...Serve hot..
Recipe Source: Magic Oven

Tuesday, 8 September 2015

Squid / Koonthal Peera Pattichathu


Ingredients:

300 gm squid/ koonthal
3/4 tsp turmeric powder
1 1/2 cup grated coconut
1/2 tsp cumin seeds
20 gm shallots
4 garlic cloves
3 kudampuli pieces/ gambooge/ fish tamarind
1 sprig curry leaves
1/2 tsp mustard seeds
salt to taste
oil

Preparation:
  1. Clean and cut squid into round pieces and marinate it with 1/4 tsp turmeric powder and keep it aside.
  2. Crush grated coconut with cumin seeds, garlic,curry leaves and  1/2 tsp turmeric powder.
  3. Then mix squid pieces with crushed mixture, shallots and salt with your hand.
  4. Transfer the mixture into a manchatti /claypot or pan and add kudampuli and 1/2 cup of water and keep it in medium flame. When it starts to boil,  reduce the flame and cook covered for few minutes. 
  5. Then cook uncovered till almost all water is evaporated and squid is well coated with coconut mixture. Switch off the flame.
  6. Heat little oil in a pan , splutter mustard seeds and add curry leaves. Add this to the curry and serve hot... 

Monday, 7 September 2015

Chicken and Sweet Corn Soup


Ingredients:

1 cup sweet corn
250 gm chicken pieces
3 cups of chicken stock
1-2 tbsp cornflour
1 egg whte
1 tsp freshly ground pepper
salt to taste

Preparation:
  1. Cook the chicken pieces with 4 cups of water adding little pepper powder and salt. Shred the chicken pieces and keep it aside.
  2. In a pan, add the chicken stock and sweet corn and bring it to a boil.
  3. Mix cornflour with 1/4 cup water and add to the boiling soup stirring continuously.
  4. Reduce the flame and add the shredded chicken pieces and cook for 2-3 minutes.
  5. When the soup reaches the required consistency, slowly add the beaten egg white and keep stirring continuously until it forms like fine threads ( or pour the egg white slowly through the strainer).
  6. Add pepper powder and salt , mix well and remove it from flame. Serve hot...

Sunday, 6 September 2015

Marble Puttu


Ingredients:

1/2 cup  roasted rice flour / white puttupodi
1/2 cup  roasted ragi flour / ragi puttupodi
1/2 cup wheat flour/ wheat puttupodi
3/4 cup grated coconut
salt
water as required

Preparation:
  1. Take the rice flour, ragi flour and wheat flour in 3 separate bowls and add a pinch of salt in each bowl.
  2. Add water little by little in each bowl and mix well with hand without any lumps till it becomes wet/ moist. Keep it aside.
  3. Take a puttu maker and add 1 tbsp of grated coconut first, then add the wheat flour followed by rice flour and then finally layer with ragi flour. Sprinkle some grated coconut on top. Repeat the process till the puttu maker is filled.
  4. Fill pressure cooker/ puttu kudam with 3-4 cups of water and bring to a boil.
  5. 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. 
  6. Remove it to a plate and serve with kadala curry or any curry of your choice...

Friday, 4 September 2015

Jackfruit Fritters / Chakka Porichathu


Ingredients:

12-15 ripe jackfruit / chakka chula
1/2 cup plain flour / maida
2 tbsp rice flour
2 tbsp sugar
a pinch of salt
oil for frying

Preparation:
  1. Deseed and slice each jackfruit into two pieces and keep it aside.
  2. In a bowl, add the plain flour, rice flour, sugar, a pinch of turmeric powder (optional) and salt and mix well adding enough water to make a smooth thick consistency batter.
  3. Heat oil in a pan. Dip each jackfruit pieces in the batter and deep fry them on medium flame until golden brown.
  4. Remove them from the oil and transfer to a kitchen tissue...Serve with tea...

Thursday, 3 September 2015

Chicken Cashew Curry / Chicken and Cashew Nut Curry


Ingredients:

1/2 kg chicken, cut into pieces
1/2 cup cashew nuts, soaked in little water
1 tbsp pepper corns
1/4 tbsp garlic
1 tbsp coriander powder
3/4 tsp cumin seeds
1/4 tsp turmeric powder
1/4 cup shallots, chopped
3/4-1 cup thick coconut milk
few curry leaves
salt to taste
2 tsp oil

Preparation:
  1. Cut and clean the chicken pieces and keep it aside, 
  2. Grind pepper corns, garlic chopped, shallots chopped,coriander powder, cumin seeds and turmeric powder together to a smooth paste adding little water. Keep it aside.
  3. In a pan, add the cleaned chicken pieces, ground paste, soaked cashew nuts, salt to taste and enough water, mix well and cook covered on medium flame until the chicken is cooked and the gravy thickens.
  4. Then add the thick coconut milk and mix well. When it starts to boil, switch off the flame and transfer to a serving bowl.
  5. Heat oil in a small pan and fry 2 tsp shallots finely chopped and curry leaves till light brown and add this to the curry... Serve hot..
Recipe adapted from Asianet Cookery..

Tuesday, 1 September 2015

Vermicelli / Semiya Upma



Ingredients:

1 cup roasted semiya/ vermicelli
1 big onion, finely chopped
1 medium carrot, finely chopped
5 beans, finely chopped
1 green chilly, chopped
1/2 tsp ginger, finely chopped
1 sprig curry leaves
1/2 tsp urad dal
1 tsp mustard seeds
coriander leaves, chopped
salt to taste
1 tbsp oil

Preparation:
  1. Heat oil in a pan and splutter mustard seeds and urad dal. 
  2. Add curry leaves, chopped ginger, green chilly  and onion and saute for 2 minutes.
  3. Then add chopped carrot, beans and salt and saute for 4-5 minutes on medium flame.
  4. Add  2 cups of water and when it boils, add roasted semiya and mix well.
  5. Cover and cook on low flame till the vermicelli and veggies are soft and all the water evaporates.
  6. Garnish with chopped coriander leaves and remove from flame...Serve hot..
  • If the vermicelli is not roasted, roast it using 1 tsp of ghee until light golden brown..
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