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Monday, 29 February 2016

Masala Kuzhi Paniyaram


Ingredients:

2 cups idli batter
10 shallots / 1 medium onion, finely chopped
1/2 inch ginger, finely chopped
1 green chilly, finely chopped
1 sprig curry leaves, chopped
few coriander leaves, chopped
a pinch of asafoetida
1 tsp mustard seeds
1/2 tsp urad dal
salt to taste
oil

Preparation:
  1. Heat 2 tsp oil in a pan and add splutter mustard seeds and urad dal.
  2. Add finely chopped onion/ shallots, ginger, green chilly and curry leaves and saute for 2 minutes.
  3. Add chopped coriander leaves, asafoetida and salt and mix well.
  4. Add this to the idli batter and mix well.
  5. Heat a paniyaram pan and add few drops of oil in each hole.
  6. Pour a spoonful of batter in each hole and cook for 3-4 minutes on low- medium flame.
  7. Then turn it using a skewer or spoon gently and cook on the other side for another 2-3 minutes.
  8. When both sides are cooked, remove paniyarams from pan and serve hot with chutney....

Sunday, 28 February 2016

Car Cake / Trio Marble Cake


                       I made this car shaped cake last Saturday for my son Shayaan's  2nd birthday...

Ingredients:

For Trio Marble Cake:

2 cups self raising flour
125 gm butter, softened
3/4 cup caster sugar
2 eggs
3/4 cup milk
1 tsp vanilla extract
1 1/2-2 tbsp cocoa powder, sifted
1 tbsp milk, extra
pink food colouring

For Vanilla Buttercream Frosting:

1 cup unsalted butter, at room temperature
3-4 cups icing sugar/ confectioner's sugar
1 tbsp vanilla extract
3-4 tbsp milk

Ready to roll fondant
food colours

Preparation:

For Trio Marble Cake:
  1. Preheat oven to 180 degree celcius. Grease a cake tin with butter and dust it with flour or spray with a cooking spray.. (Here I used a rectangular cake tin and a small square cake tin).
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs and vanilla extract and beat well.
  4. Fold in the flour alternately with the milk.
  5. Divide the prepared mixture into 3 bowls ; add the cocoa powder and 1 tbsp milk to one and the pink food colouring to another.
  6. Place the alternate spoonfuls of mixture into the prepared cake tins. Use a knife to swirl the mixture into a marble effect.
  7. Bake in a preheated oven for 35-45 minutes or until a toothpick inserted comes out clean.
  8. Remove from the oven and cool on a wire rack...

 For Vanilla Buttercream Frosting:
  1. In a bowl, add the butter and beat until smooth and creamy at medium speed using electric mixer.
  2. Add 3 cups icing sugar/ confectioner's sugar , little at a time on low speed,until it mixes well with the butter.
  3. Then increase the speed to medium and add vanilla extract and  milk and beat until smooth and creamy...
  • To prepare this car shaped cake, I baked 2 cakes - one rectangular cake and a small square cake using this batter . Then allow the cakes to cool completely and level the top and sides of each cake with a knife.
  • To assemble the cake, place the rectangular cake on a serving plate or cake stand and place  small square cake on top of it...

  • Cover the cake with the vanilla buttercream frosting..



  • Then I covered the cake with Ready-to-Roll Icing / fondant . I used blue colour for the car, black and white fondants for wheels , lights and windows...

  • When ready to serve, cut the cake into slices and serve....

Saturday, 27 February 2016

Eggless No Bake Strawberry Cheesecake


Ingredients:

For the base:

35 digestive biscuits
80 gm butter, melted

For the cheesecake:

30-35 strawberries ( 350 gm strawberry puree)
200 gm cottage cheese / paneer
400 gm condensed milk
200 ml fresh cream
2 tbsp sugar
1/2 tsp salt
1 tsp vanilla extract
2 1/2 tbsp gelatin
1/2 cup water

For the glaze:

1/2 cup strawberry puree
1 tbsp sugar
2 tsp gelatin
3 tbsp water

Preparation:

For the base:
  1. Grease an 8 inch springform pan with butter or oil. Using a blender, process the biscuits to a fine powder.
  2. Transfer this to a bowl and add melted butter and mix well. 
  3. Press this mixture to the greased pan and refrigerate it while you make rest of the cheesecake.
For the cheesecake:
  1. Wash and hull the strawberries and puree it using a blender.
  2. Transfer this to a saucepan and add sugar and cook the puree for a few minutes until it's slightly thickened. Keep it aside to cool.
  3. Sprinkle the gelatin in 1/2 cup of water and keep it aside for 5 minutes and then heat in the microwave for 30 seconds. Leave it to cool down.
  4. In a large jar of the blender, add the cottage cheese and condensed milk and blend till smooth.
  5. Add the fresh cream and blend again. Add the strawberry puree, vanilla extract and salt and blend again.
  6. Transfer this to a large bowl and mix in the cooled gelatin.
  7. Pour this mixture over the biscuit base and tap lightly.
  8. Cover the pan and refrigerate until well set for about 6-8 hours, before adding the glaze topping.
For the glaze:
  1. Sprinkle 2 tsp gelatin in 3 tbsp of water and keep it aside for 5 minutes and then heat in the microwave for 30 seconds. Leave it to cool down completely.
  2. Mix 1 tbsp sugar with 1/2 cup strawberry puree. 
  3. Add the melted gelatin into the strawberry puree and mix well.
  4. Pour this strawberry puree over the set cheesecake , cover and refrigerate again for about 4 hours or until well set.
  5. Once set, gently remove the springform pan ring and serve...

Recipe adapted from here 

Thursday, 25 February 2016

Red Currant- Banana Mini Square Cakes


Ingredients:

2 cups plain flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, at room temperature
3/4 cup sugar
1/2 tsp vanilla extract
2 eggs
1/4 cup buttermilk / yoghurt
2 ripe bananas, mashed
1 cup fresh red currants, washed

Preparation:
  1. Preheat oven to 180 degree celcius. Grease a baking pan with 12 mini squares with butter or spray with cooking spray and keep it aside.
  2. Combine together plain flour, baking powder, baking soda and salt in a bowl and keep it aside.
  3. In a bowl, cream butter and sugar for about 2 minutes. Add in the eggs and vanilla extract and mix well until combined.
  4. Then add slowly the flour mixture and buttermilk.
  5. Add mashed bananas to the batter and mix until combined.
  6. Fold in the fresh red currants carefully.
  7. Spoon the mixture into the prepared baking pan and bake in the preheated oven for 20-25 minutes, until lightly browned and a toothpick inserted into the centre comes out clean.
  8. Remove from oven and cool on a wire rack and serve....
  • Can also bake in a greased loaf pan for about 40-45 minutes...
Recipe adapted from here..

Tuesday, 23 February 2016

Blueberry Mug Cake


Ingredients:

5 tbsp plain flour
2 tbsp sugar
1/4 tsp baking powder
3 tbsp milk
1 1/2-2 tbsp butter, melted and cooled
1/4 tsp vanilla essence
3 tbsp fresh blueberries

Preparation:
  1. In a small bowl, add plain flour, sugar and baking powder and whisk together until thoroughly combined.
  2. Add in milk, butter and vanilla essence and mix well using a whisk until the batter is smooth.
  3. Stir in blueberries and pour batter into a large microwave-safe mug.
  4. Cook in a microwave on high for 1 1/2-2 minutes or until the cake is done. Let cake cool for a couple of minutes before serving...

Monday, 22 February 2016

Pear and White Chocolate Muffins


Ingredients:

2 pears, peeled, cored and chopped
1 1/2 cups self-raising flour, sifted
1 tsp baking powder
1/2-3/4 cup caster sugar
1 large egg
1/2 cup oil
1/2 cup milk
1 tsp vanilla essence
100 gm white chocolate chips

Preparation:
  1. Preheat the oven to 180 degree celcius. Line a 12 hole muffin tin with paper liners / cases.
  2. Beat the egg in a bowl with the oil, milk, chopped pears and vanilla essence until well mixed.
  3. In a large bowl, mix together the flour, baking powder, sugar and white chocolate chips.
  4. Then pour in the egg mixture and stir just enough to combine.
  5. Divide the mixture between the paper cases and bake in the preheated oven for 20-25 minutes or until a skewer inserted comes out clean.
  6. Transfer the muffins to a wire rack and leave to to cool completely.... 

Sunday, 21 February 2016

Chemmeen Neychoru / Prawns Ghee Rice


Ingredients:

1 cup kaima rice/ jeerakashala rice/ basmati rice
250 gm prawns, cleaned
1 large onion, sliced
2 tbsp ginger, chopped
6 big garlic cloves, chopped
2-3 green chillies, slit
2 sprig curry leaves
1 tsp coriander powder
1/2 tsp chilli powder
1/4 tsp turmeric powder
4 cardamoms
2 cloves
2 piece cinnamon
1 bay leaf
1 tbsp oil
4-5 tbsp ghee
salt to taste

Preparation:
  1. Wash and soak the rice in water for 15 minutes. Drain it and keep it aside.
  2. Heat 2 tbsp ghee in a thick bottomed pan, add cardamom, cinnamon, cloves and bay leaves and saute.
  3. Add drained rice to this and saute for 2-3 minutes in low-medium flame. To this add 2 cups of boiling water and salt and cook till rice is done. Keep it aside.
  4. In a bowl, mix coriander powder, chilli powder and turmeric powder adding little water and keep it aside.
  5. Heat oil in a pan and add ginger, garlic, green chillies and curry leaves and saute well.
  6. Add masala paste ( step 4 ) to this and mix well.
  7. When oil starts to seperate, add cleaned prawns and salt and saute for 5 minutes on medium flame and remove from flame.
  8. Heat 2-3 tbsp ghee in a large thick bottomed pan and add sliced onions and saute well till golden brown.
  9. Add prepared prawns masala to this and saute well till all the water dries up.
  10. Then add cooked ghee rice and mix well and cook for 2-3 minutes on low flame . Remove from flame and serve hot with raita and pickle...

Saturday, 20 February 2016

Burnt Garlic - Capsicum Rice


Ingredients:

1 cup basmati rice
1 1/2 tbsp garlic, crushed
1 large onion, finely chopped
2 tbsp celery, finely chopped
2 tbsp spring onion, finely chopped
1/4 cup green capsicum, finely chopped
1/4 cup orange capsicum, finely chopped
1/4 cup red capsicum, finely chopped
1/4 cup yellow capsicum, finely chopped
salt to taste
2-3 tbsp butter

Preparation:
  1. Wash the rice and cook in a deep pan adding enough water and salt till done. Drain the water and keep it aside.
  2. Heat butter in a pan and add crushed garlic and saute it till lightly brown.
  3. Add chopped onion, spring onion and celery and saute  for 2-3 minutes on medium flame.
  4. Then add chopped capsicums and saute for 1-2 minutes.  Don't overcook the capsicums.
  5. Add cooked rice and enough salt to this and mix / toss well for 2 minutes.
  6. Remove from flame and serve hot with any spicy veg or non-veg curry....

Friday, 19 February 2016

Sausage and Vegetable Fried Rice


Ingredients:

1 cup basmati rice
1 cup sausage, sliced into thin circles
2 eggs
1 onion, sliced
3 garlic cloves, chopped
a pinch of crushed red chilli
1/4 cup beans, thinly sliced
1/4 cup carrots, thinly sliced
1/4 cup mushrooms, chopped
2 tbsp fresh green peas
2-3 tsp soy sauce
2 tsp green chilli sauce
1 1/2 tsp vinegar
a pinch of sugar
salt to taste
pepper powder
1 tbsp celery, chopped
3 tbsp spring onion, chopped
2 tbsp oil

Preparation:
  1. Wash the rice and cook in a deep pan adding enough water and salt till done. Drain the water and keep it aside.
  2. Heat 2 tsp oil in a pan and fry the sliced sausages and transfer it to a plate.
  3. Heat 1 tsp oil in the same pan and add eggs to it and scramble it well adding little salt and keep it aside.
  4. Now heat 1 tbsp oil in the same pan and add sliced onion, garlic and crushed red chilli and saute for 2 minutes.
  5. Add chopped beans, carrots, green peas and mushroom and saute adding little salt. Do not overcook the vegetables.
  6. When vegetables are almost cooked, add soy sauce, green chilli sauce, vinegar, sugar and pepper powder and mix well. Adjust the salt.
  7. Add cooked rice to this and mix well for 2 minutes on medium flame.
  8. Switch off the flame and garnish with chopped celery and spring onions...Serve hot...
Recipe Source:  manoramaonline

Thursday, 18 February 2016

Curd Rice / Thayir Sadam


Ingredients:

1 cup raw rice/ pachari
2 cups milk
1/2 cup curd /yoghurt
1 tbsp ginger, finely chopped
2-3 big green chillies, finely chopped
1/4 tsp asafoetida
1/4 cup coriander leaves, finely chopped
1 tsp mustard seeds
1 1/2 tsp urad dal
1 1/2 tsp chana dal / kadalaparippu
3-4 dry red chillies
few curry leaves, chopped
salt to taste
2 tbsp oil
little grated carrots and pomegranate seeds for garnishing

Preparation:
  1. Wash the rice and pressure cook it with 2 1/2-3 cups of water till soft.
  2. When the rice is cooked, add little salt and mash it nicely with the back of a ladle.
  3. Add milk to this and mix well with the rice. 
  4. When it is completely cool, add yoghurt to this and mix well without any lumps. ( Don't add yoghurt to hot rice).
  5. Heat oil in a pan and splutter mustard seeds, urad dal and chana dal.
  6. Add dry red chillies, curry leaves, green chillies and ginger and saute till raw smell goes.
  7. Switch off the flame and add asafoetida and mix well.
  8. Pour it over the curd rice and mix well.
  9. Garnish with little grated carrots and pomegranate seeds and serve it with any pickle....
  • Adjust the quantity of milk and yoghurt according to your consistency...

Wednesday, 17 February 2016

Kallummakkaya Choru / Mussels Rice


Ingredients:

30-40 mussels / kallummakkaya, cleaned
3 cups kaima rice / jeerakashala rice
3 onions, sliced
2 green chillies, slit
3/4 tsp turmeric powder
1 1/2 tsp fennel powder
3 tsp coriander powder
1 1/2 tsp chilli powder
1 tsp crushed pepper
salt to taste
oil

Preparation:
  1. Wash the kaima rice and drain it. Keep it aside.
  2. In a bowl, add chilli powder, 1/4 tsp turmeric powder, crushed pepper and salt, mix well and make a paste adding little water.
  3. Marinate the cleaned mussels in this paste for 10-15 minutes and then shallow fry using 3-4 tbsp oil till golden brown and keep it aside.
  4. Heat 4-5 tbsp oil in a thick bottomed pan and add sliced onions and saute well adding little salt.
  5. Add slit green chillies and saute well.
  6. Then add 7 cups of water , 1/2 tsp turmeric powder, coriander powder and 1 tsp fennel powder and mix well. Cover with a lid and bring it to a boil.
  7. Add drained rice to this, mix well and cook covered.
  8. When it starts to boil, add salt and reduce the flame and cook covered on low flame.
  9. When the rice is 3/4 th  cooked, add fried mussels and mix well with the rice.
  10. Then cover and cook on low flame till it is done and water dries up. Add 1/4 tsp fennel powder and mix well. 
  11. Remove from the flame and serve hot...
Recipe Source: Magic Oven

Tuesday, 16 February 2016

Muringayila / Drumstick Leaves Rice


Ingredients:

2 cups drumstick leaves/ muringayila
2 cups basmati rice
4 cups of water
2 onions, chopped
2 green chillies, chopped
2 tsp ginger-garlic paste
2 medium tomatoes, chopped
1 sprig curry leaves
1/2 tsp coriander powder
1/2 tsp garam masala
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/2 tsp cumin seeds
salt to taste
2 tbsp oil

Preparation:
  1. Wash and soak the rice in water for 15-20 minutes. Drain the water and keep it aside.
  2. Heat oil in a pan and splutter cumin seeds.
  3. Add chopped onions, green chillies and curry leaves and saute till the onions become transparent.
  4. Add ginger-garlic paste and saute till the raw smell disappears.
  5. Add chopped tomatoes and cook on medium flame for 2-3 minutes.
  6. Then add turmeric powder, coriander powder, garam masala and cumin powder and mix well.
  7. Add the cleaned drumstick leaves and mix well.
  8. Then add the drained rice , 4 cups of water and salt and mix well.
  9. Close with a tight lid and cook on low-medium flame until rice is cooked and all the water is absorbed.
  10. Remove from the flame and serve hot with any curry of your choice...
  • You can also cook in a pressure cooker for 2 whistles. Open the pressure cooker when the pressure releases and then fluff it up with a fork and serve..

Monday, 15 February 2016

Malai Chicken Biriyani


Ingredients:

3 cups of basmati rice
1 kg chicken, cut into pieces
2 medium onions, sliced
1 tbsp ginger-garlic paste
3 medium tomatoes, chopped
4 cloves
3 cardamoms
2 piece cinnamon
8-10 black pepper corns
2 tsp coriander powder
1/2 tsp cumin powder
1 tsp chilli powder
1/2 tsp paprika powder
1/2 tsp turmeric powder
2 tbsp yoghurt
1/2 tsp red chilli flakes
1/2 tsp pepper powder
1 tbsp kasoori methi
1 tbsp lemon juice
1/2 cup cream
1/2 tsp garam masala
salt to taste
2 tbsp oil
2 tbsp milk
2 tbsp mint leaves, chopped
2 tbsp coriander leaves, chopped
4 green chillies, chopped

Preparation:
  1. Wash and soak the rice in water for about 30 minutes. Cook the rice in a deep pan adding enough water and salt till done. Drain the water and keep it aside.
  2. Heat oil in a large pan and add cloves, cinnamon, cardamom and pepper corns and fry for about 30 seconds.
  3. Add sliced onions and little salt and saute well till transparent.
  4. Add ginger-garlic paste and saute for a minute.
  5. Add chopped tomatoes, coriander powder, cumin powder, chilli powder, turmeric powder and paprika powder and cook it till the tomatoes are soft and mashed up.
  6. When it starts to leave oil on the top, add cleaned chicken pieces along with the yoghurt and red chilli flakes and cook till done.
  7. Then on high heat, add lemon juice, pepper powder, kasoori methi and garam masala and mix well.
  8. Add the cream and keep stirring till all is mixed up and then switch off the flame.
  9. Now layer the cooked rice on top of the chicken masala and add chopped mint leaves, coriander leaves and chillies on the top.
  10. Mix little yellow food colour with 2 tbsp milk and sprinkle over the rice. Close with a tight lid and cook on low flame for 20-25 minutes.. Serve hot with raita, pappadum etc...
Recipe adapted from The Big Sweet Tooth

Saturday, 13 February 2016

Mango Duet Popsicles


Ingredients:

2 large ripe mangoes, peeled and chopped / 2 cups of mango puree or juice
1/3 cup sugar
1 cup water
1/2 cup cream

Preparation:
  1. In a blender, add the chopped mangoes and puree it until smooth and keep it aside.
  2. In a saucepan, prepare the sugar syrup by boiling sugar and water on low- medium heat stirring until the sugar is dissolved. Cool to room temperature and keep it aside.
  3. Whisk the prepared mango puree with the cooled sugar syrup.
  4. In a bowl, add cream and mix 1/2 cup of the mango-syrup mixture. Keep the remaining mango-syrup mixture in another bowl.
  5. Fill popsicle moulds halfway with cream mango mixture and freeze it for 1 1/2 hours or until the popsicles start to set.
  6. Then pour the other mango mix ( without cream) over the cream mango layer and freeze for 6-8 hours or overnight..
  7. To release the popsicles, run the moulds under warm water for 30 seconds...Serve it immediately..

Friday, 12 February 2016

Strawberry Semolina Stars


Ingredients:

1 cup semolina / rava
1/2 cup grated coconut
1/2 cup sugar
1-2 tbsp milk
1 tbsp cashew nuts
1/4 tsp cardamom powder
2-3 tbsp strawberry syrup
2 tbsp ghee

Preparation:
  1. Heat little ghee in a pan and fry the cashew nuts till golden and keep it aside.
  2. In the same pan, add the grated coconut and roast for 2 minutes and keep it aside.
  3. Then add little ghee in the same pan and add rava and fry till the raw smell disappears.
  4. Add sugar and roasted coconut to this and mix well. Add the milk and  mix well.
  5. Add cardamom powder and mix well.
  6. When the mixture separates from the pan, add strawberry syrup and mix well for 1-2 minutes. Remove it from flame.
  7. When it is still warm, shape it into star shapes using star moulds and place fried cashew nuts on top.. 

Thursday, 11 February 2016

Papaya Juice


Ingredients:

2 cups ripe papaya
sugar/ honey, as required
1/2 cup chilled water
ice cubes (optional)

Preparation:
  1. Wash and peel the skin of the papaya, remove seeds and cut into cubes.
  2. In a blender, add the papaya cubes, sugar/ honey and water and blend well to a smooth juice.
  3. Pour it in serving glasses , add some ice cubes and serve chilled...

Wednesday, 10 February 2016

Mango Coconut Loaf


Ingredients:

1 1/4 cup plain flour
3/4 cup sugar, powdered
1 tsp baking soda
pinch of salt
1 cup dessicated coconut, powdered
1/4 cup vegetable oil
3/4 cup mango puree
2 eggs
50 gm butter, at room temperature
1 tsp mango essence

Preparation:
  1. Preheat oven to 180 degree celcius. Grease / spray a loaf pan with baking spray.
  2. Sift together plain flour, baking soda and salt in a bowl.
  3. In a large bowl, add butter and beat well. Add sugar little by little and beat well.
  4. Beat in the eggs. Then add oil and beat well.
  5. Add sifted flour little by little to this and beat well using wooden spoon.
  6. Add mango puree and mix well till fluffy.
  7. Add dessicated coconut and mix well. Add mango essence ( I didn't add ) and mix well.
  8. Pour it in a greased loaf tin and bake it in a preheated oven for 50-60 minutes or until golden brown on top and the skewer inserted in the centre comes out clean.
  9. Cool for 10 minutes, then turn out onto a wire rack to cool completely. Once completely cooled, cut into slices and serve...
Recipe Source: Magic Oven

Tuesday, 9 February 2016

Chicken Sausage Pasta


Ingredients:

1 1/2 cup pasta ( I used bow tie pasta )
1 cup chicken sausage, chopped
2 onions, finely chopped
2 green chillies, finely chopped
1 tomato, chopped
1/2 tsp pepper powder
1/2 tsp chilli powder
a pinch of turmeric powder
2 tbsp coriander leaves, chopped
salt to taste
1-2 tbsp oil

Preparation:
  1. Boil water in a deep pan, add pasta and salt and cook for 8-10 minutes or according to the package instructions. Drain the pasta and keep it aside.
  2. Heat oil in a pan and add chopped onion and saute well till golden brown.
  3. Add green chillies and tomato and saute till soft.
  4. Then add chilli powder, turmeric powder, pepper powder, chopped sausage and salt , mix well and cook covered till sausages are cooked.
  5. Add cooked pasta and coriander leaves and mix well for 2 minutes on medium flame.
  6. Remove from flame and serve hot...
  • Adjust the spice level to your taste...

Monday, 8 February 2016

Malabar Egg Kuruma


Ingredients:

4 hard boiled eggs
1/2 cup grated coconut
1/2 tsp fennel seeds
2 onions, thinly sliced
2 medium tomatoes, chopped
1 small piece ginger, crushed
2 garlic cloves, crushed
3-4 green chillies, slit
few curry leaves
1 tsp chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp garam masala
few coriander leaves, chopped
1/4 tsp cumin seeds
salt to taste
2 tbsp oil

Preparation:
  1. Grind together grated coconut and fennel seeds adding little water to a smooth paste and keep it aside.
  2. Heat oil in a pan and splutter cumin seeds.
  3. Add chopped onion, ginger, garlic, green chillies and curry leaves and saute well.
  4. Add chilli powder, coriander powder, turmeric powder, chopped tomatoes and salt and mix well.
  5. Add 2 cups of water to this and mix well and cook covered for few minutes till tomatoes are cooked.
  6. Then add the garam masala and mix well.
  7. When the gravy starts to thicken, add the ground coconut paste and mix well.
  8. Cut each boiled egg into half and add to the gravy and boil for 1-2 minutes.
  9. Garnish with chopped coriander leaves and serve hot with pathiri, chapati, neer dosa....
Recipe Souce : Non Vegetarian Vibhavangal by Zubeida Obeid

Sunday, 7 February 2016

Basale - Chemmeen Curry / Malabar Spinach - Prawns Curry


Ingredients:

1 bunch malabar spinach / basale
20-25 medium prawns, cleaned
1 onion, chopped
1 small tomato, chopped
1 cup grated coconut
small gooseberry sized tamarind
2 tsp chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp cumin seeds
3-4 shallots, chopped
salt to taste
1 tbsp oil

Preparation:
  1. Separate the leaves and stems of basale/ malabar spinach and wash it properly. Roughly chop the leaves ( about 3 cup) and cut the tender stems ( about 1 cup) into 4 inch pieces.
  2. Grind together grated coconut, tamarind, chilli powder, coriander powder, cumin seeds and turmeric powder using little water into a thick smooth paste. Keep it aside.
  3. Cook the basale leaves and stems with chopped tomato and onion adding about 1 1/2 cup of water ( or pressure cook for 2 whistles).
  4. Add the ground paste, cleaned prawns and salt to this and cook on medium flame till prawns are cooked. Switch off the flame.
  5. Heat oil in a small pan and fry the chopped shallot till light brown. Pour this over the curry and keep it covered till ready to serve.... Serve with rice...

Saturday, 6 February 2016

Sausage Pakora


Ingredients:

200 gm chicken sausage, sliced into rounds
2  onions, thinly sliced
3-4 green chillies, finely chopped
1 small piece ginger, chopped
1 cup gram flour / kadalamavu / besan
1/2 cup rice flour
1 1/2-2 tsp chilli powder
1 tsp fennel powder
2 sprigs curry leaves, chopped
salt to taste
oil for frying

Preparation:
  1. In a bowl, add gram flour, rice flour, sliced onions, green chillies, ginger, chilli powder, fennel powder, curry leaves and salt , mix well and make a thick smooth batter adding enough water.
  2. Add sliced sausages to this and mix well.
  3. Heat oil in a pan and drop little batter using spoon or hand into hot oil and fry till crisp and golden brown on medium flame.. Remove from flame and serve hot...
Recipe Source: Vanitha Magazine

Thursday, 4 February 2016

Semolina Fried Chicken


Ingredients:

1/2 kg chicken
1/2 of 1 onion, chopped
1 tsp ginger, chopped
4 garlic cloves
3/4-1 tbsp chilli powder
1/4 tsp turmeric powder
1/2 tsp pepper powder
1 tbsp cornflour
lemon juice of 1 lemon
1 piece cinnamon
1 clove
1 cardamom
1 egg
salt to taste
1- 1 1/2 cup semolina/ rava or as required
oil for frying

Preparation:
  1. Clean and cut chicken into pieces.
  2. In a bowl, add onion, ginger, garlic, chilli powder, turmeric powder, pepper powder, cornflour, lemon juice, egg, cinnamon, clove, cardamom and salt and then grind together to a paste.
  3. Then marinate cleaned chicken pieces with this paste and keep it aside for 30 minutes.
  4. Heat oil in a pan. Roll the marinated chicken pieces in semolina / rava and fry it in the hot oil till it turns golden brown and chicken gets cooked...
  5. Remove from flame and serve hot...
Recipe Source: Asianet Cookery

Wednesday, 3 February 2016

Muringayila / Drumstick Leaves Pachadi


Ingredients:

2 cups drumstick leaves/ muringayila, cleaned
1 small onion, finely chopped
3 green chillies, chopped
1 tsp ginger, finely chopped
1 cup yoghurt
1 tsp urad dal
1/2 tsp mustard seeds
2 dry red chillies
salt to taste
2 tbsp oil

Preparation:
  1. Heat oil in a pan and splutter mustard seeds , urad dal and dry red chillies.
  2. Add chopped onion, green chillies and ginger and saute well.
  3. Add cleaned drumstick leaves and saute for 1-2 minutes on medium flame.
  4. Then add yoghurt and salt and mix well. Remove from flame and serve with rice...

Tuesday, 2 February 2016

Kadai Prawns


Ingredients:

1/2 kg prawns, cleaned
2 onions, finely chopped
2 tomatoes, finely chopped
2 green chillies, finely chopped
1 tbsp ginger, chopped
1 tbsp garlic, finely chopped
1 small capsicum, chopped
2 tsp kashmiri chilli powder
2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp pepper powder
1/2 tsp garam masala
2-3 tbsp coriander leaves, chopped
salt to taste
oil

Preparation:
  1. Clean the prawns and marinate it with 1 tsp chilli powder and salt and keep it aside for 15 minutes.
  2. Heat 2 tbsp oil in a pan and add chopped ginger and garlic and saute until the raw smell disappears.
  3. Add chopped onions and green chillies and saute well.
  4. Add in the chopped tomatoes and saute well on medium flame till it turns soft and get cooked.
  5. Add 1 tsp chilli powder, coriander powder, turmeric powder, pepper powder and garam masala and stir well till the raw smell disappears.
  6. Add salt and chopped coriander leaves and mix well.
  7. Add the marinated prawns and chopped capsicum and cook covered for 5-7 minutes on medium flame.
  8. Then reduce the flame and cook till the gravy thickens. 
  9. Garnish with coriander leaves and remove from flame..Serve warm...

Monday, 1 February 2016

Lemon and Blueberry Duets


Ingredients:

300 ml fresh cream / thickened cream
90 gm caster sugar
finely grated rind and juice of 1 lemon, plus grated rind for decoration
1 tsp cornflour
4 tbsp water
200 gm blueberries

Preparation:
  1. In a saucepan, add the cream and 75 gm sugar and heat on low flame gently, stirring, until the sugar has dissolved.
  2. Then increase the heat and bring to a boil and cook for 1 minute stirring continuously.
  3. Remove from heat and add half the finely grated lemon rind and the lemon juice and stir continuously for 1 minute, until the mixture begins to thicken slightly.
  4. Pour this into 8-10 shot glasses and then leave to cool.
  5. Put the remaining sugar and finely grated lemon rind into a smaller saucepan.
  6. Stir in the cornflour and then gradually mix in the water until smooth.
  7. Add half of the blueberries, then place over a medium heat and cook, stirring for 3-4 minutes until they are starting to soften and the sauce thicken.
  8. Remove this blueberry compote from the heat, stir in the remaining blueberries and then leave to cool.
  9. Cover the glasses and blueberry compote with cling film, then transfer to the fridge for 1-2 hours or until set.
  10. When ready to serve, stir the blueberries and then spoon them into the glasses and decorate with the grated lemon rind.
Recipe adapted from Cookbook Mini Delights..
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