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Sunday, 30 October 2016

Fish Molee / Molly ( Meen Molee )


Ingredients:

1/2 kg fish pieces ( I used kingfish)
1 tsp pepper powder
3/4 tsp turmeric powder
1 tsp lemon juice
1 large onion, thinly sliced
5-6 green chillies, slit
1 tomato, sliced
1 tbsp ginger, finely chopped
2 garlic cloves, finely chopped
3 cardamoms
3 cloves
1 piece cinnamon
1 1/2 cup thin coconut milk
1/2 cup thick coconut milk
1 tbsp vinegar
curry leaves
salt to taste
oil

Preparation:
  1. Clean the fish pieces and marinate it with 1/2 tsp turmeric powder, pepper powder, lemon juice and salt and keep it aside for 15 minutes.
  2. Heat oil in a pan and slightly fry the marinated fish pieces on medium heat and keep it aside.
  3. In a large pan, heat oil and splutter cardamom, cinnamon and cloves.
  4. Add finely chopped ginger and garlic and saute for a minute. 
  5. Add thinly sliced onion, curry leaves and slit green chillies and saute till it becomes soft and transparent.
  6. Add 1/4 tsp turmeric powder and mix well. Then add sliced tomato and saute for a minute.
  7. Add thin coconut milk to this and bring to a boil. Add fried fish pieces and salt, mix gently and cook covered for few minutes until the gravy becomes thick.
  8. Then add the thick coconut milk and mix gently and cook for a minute.  Add vinegar and few curry leaves and switch off the flame.
  9. Serve with appam, idiyappam etc...

Saturday, 29 October 2016

Pressure Cooker Chicken Curry


Ingredients:

1 kg chicken, cut into small pieces
2 tbsp kashmiri chilli powder
1 tbsp coriander powder
1/2 tsp turmeric powder
3 medium onions
2 tomatoes
2 green chillies
2" piece ginger
15 shallots
8 garlic cloves
curry leaves
5 cardamoms
7 cloves
1" piece cinnamon
1 tsp lemon juice(optional)
1/2 tsp garam masala
1/2 tsp crushed black pepper
salt to taste
coconut oil

Preparation:
  1. Clean the chicken pieces and marinate it with kashmiri chilli powder, coriander powder, turmeric powder and salt and keep it aside for 30 minutes.
  2. Crush the onions, tomatoes, green chillies, ginger, shallots, garlic and curry leaves together in a blender and keep it aside.
  3. Heat 2-3 tbsp oil in a pressure cooker and add cardamoms, cloves and cinnamon and fry for a minute.
  4. Add crushed mixture and saute well till the raw smell disappears and becomes soft.
  5. Add marinated chicken to this and mix well with the masala. Add lemon juice and garam masala and mix well.
  6. Add 1/4 cup of water and mix well. Check the salt and cook covered for 1 whistle and switch off the flame.
  7. Once the pressure releases, open the cooker and mix well. Add curry leaves, 1-2 tsp coconut oil, 1/2 tsp crushed black pepper , mix well and cover with a lid.
  8. Serve it after 10 minutes with ghee rice, pathiri, neer dosa etc...
Recipe adapted from here...

Thursday, 27 October 2016

Blueberry Cream


Ingredients:

2 cup heavy cream
2 cups blueberries
1/3 cup granulated sugar
1 tbsp lemon juice
1/3 cup icing sugar/ confectioner's sugar

Preparation:
  1. In a blender, add the blueberries, sugar and lemon juice and puree well until sugar is dissolved.
  2. In a bowl, add the cream and icing sugar and beat well until stiff peaks form.
  3. Spread some blueberry puree all over the small serving glasses. Then put little whipped cream on bottom of glasses, follow with a layer of blueberry puree and continue with alternate layers of whipped cream and blueberry puree.
  4. Using a skewer or knife, gently swirl puree and whipped cream together. Serve immediately or refrigerate until ready to serve :)

Wednesday, 26 October 2016

Peanut Butter Cookies


Ingredients:

1 3/4 cup plain flour
1/2 tsp baking powder
1 cup peanut butter
few drops of vanilla essence
1 cup icing sugar
3/4 cup unsalted butter, softened

Preparation:
  1. Preheat oven to 180 degree celcius. Line the baking tray with parchment paper/ baking paper.
  2. In a large bowl, add unsalted butter and peanut butter and mix well.
  3. Add icing sugar to this and mix them well till they are creamy. Add in the vanilla essence.
  4. Sift the flour and baking powder into the creamed butter mixture and mix them slowly and form a dough.
  5. Divide the dough to equal part and roll each of them to balls. 
  6. Then gently flatten each ball by pressing it between palm and make some design using a fork or a cookie press.
  7. Place them on the prepared baking tray and bake it for 10-15 minutes till the cookies are light brown.

8. Cool the cookies on the tray for 10 minutes and then transfer to a wire rack and let them cool completely...
  • If the dough is soft, refrigerate the dough for 1/2-1 hour and then shape them.....
Recipe adapted from here....

Tuesday, 25 October 2016

Gobi / Cauliflower Biriyani


Ingredients:

1 big cauliflower, thinly sliced
4 onions, sliced
1 tbsp ginger-garlic paste
4 green chillies, crushed
2 tomatoes, chopped
1 tsp chilli powder
1/2 tsp turmeric powder
1 tsp garam masala
1/2 tsp cumin powder
1/4 cup coriander leaves, chopped
2 tbsp mint leaves, chopped
1 tbsp lemon juice
1 cup basmati rice
1 1/2 cup water
2 cardamoms
3 cloves
1 piece cinnamon
3-4 tbsp ghee
oil for frying
salt to taste

Preparation:

For Preparing Rice:
  1. Wash and drain the rice. Boil the water and keep it aside.
  2. Heat ghee in a thick bottomed panadd cardamom, cinnamon, cloves and 1 sliced onion and saute till transparent.
  3. Add drained rice and saute for 4-5 minutes on medium flame. Add boiling water and salt, cover and cook on low flame till rice is done.
For Preparaing Cauliflower Masala:
  1. In a bowl, add the cleaned sliced cauliflower, chilli powder, turmeric powder and salt and mix well.
  2. Heat oil in a pan and fry the marinated cauliflower till crisp and keep it aside.
  3. Heat a thick bottomed pan, add little oil ( used for frying cauliflower) and add 3 sliced onions and saute well till transparent.
  4. Add ginger-garlic paste and crushed green chillies and saute well.
  5. Add chopped tomatoes, coriander leaves, mint leaves, cumin powder and salt and mix well.
  6. Then add fried cauliflower to this and mix well.
  7. Add 1/2 tsp garam masala and  lemon juice and mix well for 1-2 minutes. Switch off the flame.
For Layering:
  1. Add cooked rice on top of the prepared cauliflower masala. 
  2. Mix little yellow food color with 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. Garnish with coriander leaves and serve hot.....

Monday, 24 October 2016

Pomegranate Muffins


Ingredients:

2 1/2 cups plain flour
2 tsp baking powder
1/2 tsp baking soda
a pinch of salt
110 gm / 1/2 cup butter
3/4 cup sugar
1 egg, beaten
1 1/3 cups plain yoghurt
1 large pomegranate

Preparation:
  1. Cut and deseed the pomegranate and keep it aside.
  2. Preheat the oven to 180 degree celcius. Grease a 12- hole muffin tin or line the muffin tin with paper liners.
  3. In a mixing bowl, beat the butter and sugar together until light and fluffy.
  4. Add the egg and beat well.
  5. Sift in the flour, baking powder, baking soda and salt and stir until just combined.
  6. Gently stir in the yoghurt and pomegranate seeds.
  7. Spoon the mixture into the prepared muffin tin and bake for 20 minutes or until the muffins are golden.
  8. Cool in the tin for 5 minutes, then place on a wire rack to cool completely...

Sunday, 23 October 2016

Mango and Banana Milkshake


Ingredients:

1 cup ripe mango, peeled and chopped
1 banana, peeled and chopped
2 cups chilled milk
sugar as required

Preparation:
  1. In a blender, add the chopped mangoes, banana, milk and sugar and blend well until smooth and creamy.
  2. Pour into serving glasses and serve....

Saturday, 22 October 2016

Chicken Puffs


Ingredients:

250 gm chicken pieces
2 onions, finely chopped
1 tsp ginger-garlic paste
1 tomato, chopped
1 green chilli, chopped
1 - 1 1/2 tsp pepper powder
1 tsp chilli powder
1/4 tsp turmeric powder
1/4 tsp garam masala
1tbsp coriander leaves, chopped
salt to taste
2 tbsp oil
puff pastry sheets, cut into 8 squares
1 beaten egg for brushing

Preparation:
  1. Cook the chicken pieces with 1/2-1 tsp pepper powder, 1/2 tsp chilli powder, 1/4 tsp turmeric powder and salt adding enough water. Shred the cooked chicken pieces and keep it aside.
  2. Thaw the puff pastry at room temperature.
  3. Heat oil in a pan and saute the chopped onions adding little salt till transparent.
  4. Add chopped green chilli and ginger-garlic paste and saute for a minute.
  5. Add 1/2 tsp chilli powder, 1/4 tsp pepper powder, a pinch of turmeric powder and 1/4 tsp garam masala and saute till the raw smell disappears.
  6. Add chopped tomato to this and saute till soft.
  7. Then add shredded chicken and coriander leaves, mix well and cook on low flame for about 3-4 minutes. Remove it from the flame and keep it aside to cool.
  8. Preheat the oven to 200 degree celcius and grease a baking tray with oil.
  9. Roll out the thawed puff pastry sheet on a lightly floured surface and cut into squares.
  10. Take the puff pastry square and place little filling on one side of the pastry and cover it diagonally with the other side and press lightly on the sides using your fingers.
  11. Place all the folded puffs on a greased baking tray and brush with beaten egg.
  12. Bake it in the preheated oven for 20-25 minutes or until the puffs turns golden brown. Serve with tea..

Friday, 21 October 2016

Vella Kadala / White Chickpeas Masala Curry


Ingredients:

1 cup vella kadala / white chickpeas
1 big onion, chopped
2 tsp chilli powder
2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp garam masala
2 tsp rice flour
1/2 tsp mustard seeds
1 sprig curry leaves
1 tbsp coriander leaves, chopped
salt to taste
oil

Preparation:
  1. Soak white chickpeas/ vella kadala in water for 5-6 hours or overnight.
  2. In a pressure cooker, add the chickpeas, chopped onion, chilli powder, coriander powder, turmeric powder, garam masala and salt and cook it adding enough water for 1 whistle.
  3. Then reduce the flame to low and cook for another 2 whistles and switch off the flame.
  4. Once the pressure releases, open the cooker and add rice flour and mix well. ( optional step - Adding rice flour makes the gravy thick).
  5. Heat little oil in a pan and splutter mustard seeds and add curry leaves.
  6. Pour this over the kadala curry and mix well. Add chopped coriander leaves and serve with dosa, batura,  chapati etc...

Thursday, 20 October 2016

Elaneer / Tender Coconut Ice cream


Ingredients:

1 cup elaneer / tender coconut pulp (flesh)
1 cup tender coconut water
1 tin condensed milk
1 1/2 cup whipping cream

Preparation:
  1. Scoop out the pulp from the tender coconut and blend it together with tender coconut water to make a paste.
  2. Transfer this to a bowl and add condensed milk and mix well.
  3. In  a bowl, add the whipping cream and whip until it forms stiff peaks.
  4. Pour this whipped cream into the tender coconut mixture and gently mix / fold them together to form a smooth mixture.
  5. Transfer it to a freezer safe container and freeze for 8 hours or overnight.
  6. To serve, keep it out of the freezer for 5 minutes, scoop out and then serve :)

Wednesday, 19 October 2016

Madhura Seva / Sweet Sev


Ingredients:

For Sev:

2 cups gram flour / kadalamavu / besan
1/4 tsp cumin seeds (optional)
a pinch of turmeric powder
1/2 cup water
a pinch of salt

For Sugar Syrup:

3/4 cup sugar
1/4 cup water
1/2 tsp cardamom powder

2 tbsp sugar, powdered for dusting

Preparation:
  1. In a bowl, add the gram flour, turmeric powder, cumin seeds and salt and mix well. 
  2. Add water little by little to this and knead to form a smooth dough and keep the dough covered.
  3. Heat oil in a deep pan on medium flame. Fill the idiyappam / string hopper maker, fitted with big hole attachment with the dough.
  4. When the oil is hot, press the dough into the hot oil in a circular motion. Don't overcrowd the pan.
  5. Fry it till golden brown on both sides and remove them from the oil and drain on a paper towel.
  6. Repeat the same process until all the dough is used.
  7. Then crush/ break the sev gently into pieces with your hand and keep it aside.
  8. In another pan,  melt sugar in 1/4 cup of water and boil it till it reaches a one thread consistency.
  9. Reduce the heat and add the fried sev and cardamom powder and mix thoroughly until the sev is evenly coated with the syrup. Switch off the flame.
  10. When slightly cooled, add the powdered sugar and toss well.
  11. Cool completely and store in an air tight container.....
Recipe adapted from Erivum Puliyum

Tuesday, 18 October 2016

Ladyfish / Nongal Curry


Ingredients:

1/2 kg ladyfish / whiting / nongal
1 onion, chopped
1 tomato
2 green chillies, slit
2 big garlic cloves , crushed
1 sprig curry leaves
2-3 tsp kashmiri chilli powder ( adjust to your spice level)
1 tsp coriander powder
1/4 tsp turmeric powder
small piece tamarind
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
salt to taste
oil

Preparation:
  1. Cut the ladyfish into pieces, clean it and keep it aside.
  2. Grind together chopped tomato, chilli powder, coriander powder, turmeric powder and tamarind adding little water and keep it aside.
  3. Heat little oil in a pan and splutter mustard seeds and fenugreek seeds.
  4. Add chopped onion, green chillies, garlic and curry leaves and saute well.
  5. Add ground tomato paste, salt and required water and bring it to a boil.
  6. Add the cleaned fish pieces and cook covered on medium flame until the fish is cooked and the gravy is thick.
  7. Remove from the flame and serve with rice, pathiri etc....

Sunday, 16 October 2016

Crab Biriyani / Njandu Biriyani


Ingredients:

1/2 kg crabs , cleaned
3 cups jeerakasala rice/ basmati rice
3 onions, chopped
1 onion, thinly sliced for garnishing
2 tomatoes, chopped
8 green chillies, crushed
1 tbsp ginger paste /crushed
1 tbsp garlic paste/crushed
1 tbsp chilli powder
2 tsp turmeric powder
4 cloves
3 cardamoms
2 small piece cinnamon sticks
2 bay leaves
1 tbsp garam masala
lemon juice of 1 lemon
1/4 cup chopped coriander leaves
5 cups of boiling water
salt to taste
2-3 tbsp ghee
oil

Preparation:
  1. Cut and clean the crab pieces and cook it with 1 tsp turmeric powder and salt adding enough water for about 10 minutes.
  2. Then marinate the cooked crabs with chilli powder and keep it aside.
  3. Heat oil in a pan and fry the marinated crabs and keep it aside.
  4. In a thick bottomed pan, add the remaining oil used for frying crabs and add the crushed ginger, garlic and green chillies and saute well.
  5. Add chopped onions and saute well till transparent.
  6. Add 1/2-1 tsp turmeric powder and chopped tomatoes and saute well till soft.
  7. Add 2 tsp garam masala , salt and 1 tbsp lemon juice and mix well.
  8. Then add the fried crabs and chopped coriander leaves, mix well and cook covered for 2-3 minutes in low flame.Switch off the flame.
  9. Heat ghee and 2 tbsp oil in a thick bottomed pan and fry the thinly sliced onion till golden and keep it aside.
  10. In the same pan, add cinnamon, cloves, bay leaves and cardamoms.
  11. Add boiling water and salt to this and then add the drained rice. Add 1 tbsp lemon juice and cook covered on low flame for about 10 minutes till done.
  12. Now layer the cooked rice on top of the prepared crab masala. Then add fried onion, chopped coriander leaves, garam masala and a pinch of yellow colour/saffron mixed with 1 tbsp lemon juice/ milk.
  13. Cover with an aluminium foil and close with a tight lid. Then cook on low flame for 10-15 minutes. 
  14. Remove from flame and serve with raita, pickle and pappadum....

Saturday, 15 October 2016

Mango Coconut Cream


Ingredients:

1 1/2 cup fresh mango juice
1/2 cup coconut milk
1 tbsp lemon juice
2-3 tbsp sugar ( add to your taste)
few ice cubes

Preparation:
  1. In a blender, add the mango juice, coconut milk, lemon juice and sugar and blend well.
  2. Then add ice cubes and blend again until smooth and creamy.
  3. Pour into a serving glass, garnish it with grated coconut and serve.....

Friday, 14 October 2016

Malabar Chicken Macaroni


Ingredients:

2 cups macaroni
300 gm chicken
2 onions, chopped
1 tomato, chopped
5 green chillies, chopped
1 tsp ginger, crushed
1 tsp garlic, crushed
1 tbsp coriander powder
1/2 tsp chilli powder
1/2 tsp pepper powder
1/2 tsp turmeric powder
1/2 tsp fennel powder
1 1/2 cup coconut milk
few coriander leaves, chopped
salt to taste
1/2 tbsp ghee
1- 1 1/2 tbsp oil

Preparation:
  1. Cut chicken into small pieces and cook it with little pepper powder, turmeric powder and salt adding enough water and keep it aside
  2. Boil 5 cups of water in a large pan adding a tsp of oil and salt. Add macaroni to this and cook till done. Strain in colander, rinse under cold running water and drain thoroughly. Keep it aside.
  3. Heat 1 tbsp oil and 1/2 tbsp ghee in a thick bottomed pan and add crushed ginger and garlic and saute well till the raw smell disappears.
  4. Add chopped onion, tomato and green chillies and saute well.
  5. Add chilli powder, coriander powder, turmeric powder, fennel powder and salt and mix well.
  6. Add cooked chicken pieces and 1/2 cup of  chicken stock ( water used for cooking chicken) and allow to boil.
  7. Add the cooked macaroni and mix well. Then add the coconut milk , mix well and cook for 5 minutes in low flame. 
  8. Transfer to a serving plate, garnish with coriander leaves and serve hot....

Thursday, 13 October 2016

Raw Banana - Black Eyed Beans / Kaya - Vellapayar Thoran


Ingredients:

3 raw bananas / kaya / pachakaya
1/4 cup vellapayar / black eyed beans
3/4 cup grated coconut
1/2 tsp cumin seeds
1 green chilly
2 garlic cloves
1/2 tsp chilli powder
1/4 tsp turmeric powder
1 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves
salt to taste
oil

Preparation:
  1. Cook black eyed beans / vellapayar in a pressure cooker adding enough water and salt and keep it aside.
  2. Peel and chop raw banana into small cubes and cook it with turmeric powder, chilli powder and salt adding 1/2 cup of water.
  3. Crush grated coconut together with cumin seeds, green chilly and garlic and keep it aside.
  4. Heat 2 tsp oil in a pan and splutter mustard seeds and add dry red chillies and curry leaves.
  5. Add cooked banana, cooked vellapayar and crushed coconut mixture, mix well and cook covered on low flame for 2 minutes.
  6. Then remove the lid and stir well for 1-2 minutes till all the water dries up...Remove from flame and serve with rice...

Wednesday, 12 October 2016

Strawberry Syrup / Strawberry Sauce



Ingredients:

15-18 strawberries
1 cup sugar
1/2 cup water

Preparation:
  1. Wash the strawberries and pat dry them using a kitchen towel and then chop into pieces.
  2. In a blender, add the chopped strawberries and blend them to a fine paste.
  3. Then strain the puree to remove the seeds by moving a spoon inside the strainer and transfer this juice to a pan.
  4. Then blend again the strawberry pulp on the strainer with 1/2 cup of water, strain it and add with the juice in the pan.
  5. Add the sugar with this strawberry puree and boil in low flame and reduce to form a syrup. 
  6. When the syrup starts to boil, it become frothy and pale red to orange colour. Once it starts to thicken the frothiness disappear and changes to bright red colour by constant stirring.
  7. Switch off the flame when it starts to form thread by checking the consistency by touching the warm syrup in between fingers. ( Don't overcook the syrup, it will thickens while cooling . So remove it just before one thread consistency.)
  8. Allow the syrup to cool and transfer in an airtight container and refrigerate. It is used as a topping for desserts or to prepare milkshake, lemonade etc..
Recipe adapted from here.....

Tuesday, 11 October 2016

Koonthal Varutharacha Curry / Squid in Roasted Coconut Gravy


Ingredients:

1/2 kg squid / koonthal
1 onion, sliced
1 tomato, chopped
2 green chillies, slit
1 cup grated coconut
2 1/2 tsp coriander powder
2 tsp chilli powder
1/4 tsp turmeric powder
1 tbsp coconut slices / thenga kothu
1 tsp mustard seeds
1 sprig curry leaves
salt to taste
oil

Preparation:
  1. Clean and chop the squid into small pieces.
  2. Heat 1 tbsp oil in a pan and roast the grated coconut till light brown.
  3. Add chilli powder and coriander powder to this and roast for a minute and remove from flame.
  4. Then grind it to a smooth paste adding little water and keep it aside.
  5. In a pan/ clay pot (manchatti), add the chopped squid, turmeric powder, onion, tomato, green chillies and salt and cook it with 1 cup of water.
  6. When cooked, add the ground coconut paste and cook for 5-6 minutes on medium flame. Switch off the flame.
  7. Heat 1 1/2 tbsp oil in a small pan and splutter mustard seeds. Add coconut slices and fry till light brown and add curry leaves.
  8. Then pour this over the curry and mix well. Serve with rice, pathiri etc....

Monday, 10 October 2016

Tawa Fried Masala Fish


Ingredients:

1/2 kg king fish / ayakkoora
1 1/2 tsp ginger paste
1 1/2 tsp garlic paste
2 tbsp kashmiri chilli powder
1 tsp turmeric powder
4 tsp rice flour
2 tsp gram flour /kadalamaav
1 egg white
2 tbsp vinegar
2 sprig curry leaves
salt to taste
4-5 tbsp oil

Preparation:
  1. Cut the king fish into 6-7 slices , clean it and keep it aside.
  2. In a bowl, add kashmiri chilli powder, turmeric powder, rice flour, gram flour, garlic paste, ginger paste, egg white, vinegar, curry leaves and salt and mix well.
  3. Add 2 tbsp oil to this , mix well and make a paste. Then apply this paste evenly all over the fish slices and leave to marinate for 1 hour.
  4. Heat 2 tbsp oil in a tawa / pan and place the masala marinated fish pieces. Fry the fish on low flame for 4-5 minutes until golden brown.
  5. Then gently flip them over and fry the other side for another 3-4 minutes until golden.
  6. Remove from the tawa and serve with rice...

Sunday, 9 October 2016

Cream of Mushroom Soup


Ingredients:

200 gm mushrooms, finely chopped
1 big onion, finely chopped
1 tbsp plain flour/ maida
3/4-1 tsp pepper powder
500 ml milk
25 gm butter ( or use 1 1/2 tbsp olive oil)
1/2 tsp dried parsley leaves/ oregano
salt to taste

Preparation:
  1. Heat butter in a thick bottomed pan and add chopped onion and saute well till it turns light pink.
  2. Add cleaned chopped mushrooms to this and saute till it gets cooked and all the water dries up.
  3. Add plain flour and pepper powder and mix well. Then add 1 cup of water and salt and mix well.
  4. Then add milk, stirring continuously and allow it to boil for 5 minutes. Add dried parsley leaves/ oregano and switch off the flame.
  5. Allow it to cool and then using a blender, puree/ blend the soup until smooth.
  6. Transfer this puree back to the pan and heat it again stirring continuously for 1-2 minutes.
  7. Adjust salt and pepper powder and serve hot in serving bowls....

Saturday, 8 October 2016

Beef Peera / Beef Varavu


Ingredients:

500 gm beef, cut into pieces
1 big onion, chopped
1 big tomato, chopped
4-5 green chillies, slit
2 tsp ginger-garlic paste
2 tsp chilli powder
4 tsp coriander powder
1 tsp turmeric powder
1 tsp garam masala
2 cups grated coconut
2 sprigs curry leaves
salt to taste
oil

Preparation:
  1. Cut the beef into small pieces, clean it and keep it aside.
  2. In a pressure cooker, add cleaned beef, onion, tomato, green chillies, ginger-garlic paste, chilli powder, coriander powder, turmeric powder, garam masala and salt and cook it adding little water till done.
  3. Heat 2 tbsp coconut oil in another pan and add curry leaves and grated coconut and fry for 3-4 minutes on medium flame.
  4. Then add the cooked beef into this, mix well and cook covered until all the water dries up and the beef is well coated with coconut.
  5. Remove from the flame and serve hot with pathiri, neypathiri, neer dosa etc...

Friday, 7 October 2016

Vegetable Stew


Ingredients:

2 medium potatoes
1 medium / 1/2 cup carrot, cubed
1/2 cup fresh or frozen green peas
1 onion, sliced
5-6 green chillies, slit
1 tbsp ginger, thinly chopped
2 sprigs curry leaves
5 cloves
1" cinnamon stick
3 cardamoms
6-8 black pepper corns
1 cup thick coconut milk
salt to taste
1 tbsp coconut oil

Preparation:
  1. Peel and cut the potatoes and carrot into small cubes.
  2. In a pan, add the cubed potatoes, carrot, green peas, sliced onion, slit green chillies, 1 sprig curry leaves, ginger , pepper corns, cardamoms, cinnamon, cloves and salt and cook it covered adding little water.
  3. When the vegetables are cooked, add the thick coconut milk and cook in low flame for 2 minutes. Switch off the flame.
  4. Heat oil in a pan and add 1 sprig curry leaves and saute for few seconds.
  5. Add this to the prepared stew and mix well ...Serve with appam, idiyappam etc...

Thursday, 6 October 2016

Vazhuthananga Puli / Brinjal in Sweet Tamarind Sauce


Ingredients:

1 big / 1 1/2 cup brinjal, cubed
tamarind, size of a lemon
1 jaggery cube/ 2-3 tbsp grated jaggery  ( or add as per your taste)
2-3 dry red chillies
1 sprig curry leaves
1/4 tsp chilli powder
1 tsp mustard seeds
salt to taste
2 tbsp oil

Preparation:
  1. Soak tamarind in 1-1 1/2 cup of water and extract its juice and keep it aside.
  2. Heat oil in a pan and splutter mustard seeds.
  3. Add curry leaves, dry red chillies, chilli powder and cubed brinjal and mix well.
  4. Add salt to taste and saute well till it turns light brown.
  5. Then add tamarind extract and jaggery , mix well and cook covered on low flame till done.
  6. Switch off the flame and transfer to a serving bowl. Garnish with curry leaves and serve with rice...

Wednesday, 5 October 2016

Date And Nut Roll


Ingredients:

1 1/2 cup dates
1/2 cup mixed nuts, chopped (cashew nuts, pistachios, almonds)
1 tbsp ghee
2 tbsp desiccated coconut / roasted poppy seeds

Preparation:
  1. Deseed the dates and then grind it and keep it aside.
  2. Heat a pan and dry roast the chopped nuts for 2-3 minutes on medium flame and keep it aside.
  3. In another pan, heat ghee and add the ground dates and cook for about 4-5 minutes on medium flame stirring continuously.
  4. Add roasted nuts to this and mix them well for 2 minutes.
  5. Remove from the flame and allow to cool for 10 minutes.
  6. Rub little ghee on your hands and roll the date and nut mixture to a cylindrical shape.
  7. Roll it on the desiccated coconut / roasted poppy seeds and cover it with a cling wrap and refrigerate for 1 1/2-2 hours.
  8. Cut into round slices with sharp knife and serve...

Recipe adapted from here....

Tuesday, 4 October 2016

Sausage Pepper Masala


Ingredients:

200 gm chicken sausages
3 medium onions, chopped
4 green chillies, chopped
1 tsp ginger, chopped
1 medium tomato, chopped
1 1/2 tsp pepper powder
1/2 tsp turmeric powder
1/4-1/2 tsp kasuri methi (optional)
salt to taste
few coriander leaves, chopped
2-3 tbsp oil

Preparation:
  1. Chop the sausages into small pieces or into thin rounds.
  2. Heat oil in a pan and add chopped onions and saute well till transparent.
  3. Add chopped ginger, green chillies and chopped tomato and saute well till it turns soft.
  4. Add turmeric powder, pepper powder, kasuri methi and salt and mix well.
  5. Then add chopped sausages , mix well and cook on medium flame till sausages are cooked well.
  6. Garnish it with chopped coriander leaves and serve hot...

Monday, 3 October 2016

Pacha Kurumulaku Chemmeen Fry / Prawn Fry With Green Peppercorn


Ingredients:

250 gm prawns, cleaned
1 tbsp green peppercorns/ pacha kurumulaku
10 shallots
2 sprig curry leaves
small piece ginger
6 garlic cloves
1/2 tsp turmeric powder
1/2 tsp mustard seeds
salt to taste
oil

Preparation:
  1. Grind together green peppercorns, shallots, 1 sprig curry leaves, ginger, garlic, turmeric powder and salt to a smooth paste.
  2. Marinate the cleaned prawns with this paste and keep it aside for 10-15 minutes.
  3. Heat little oil in a pan and splutter mustard seeds and add curry leaves.
  4. Then add the marinated prawns and fry on medium flame until done...Serve hot with rice...

Sunday, 2 October 2016

Chicken Ilayappam / Elayappam


Ingredients:

250 gm boneless chicken
250 gm rice flour
1 big onion, finely chopped
1 tsp ginger, finely chopped
1 tsp garlic, finely chopped
1 tsp pepper powder
1/4 tsp turmeric powder
1 tbsp crushed red chilly
1 sprig curry leaves, finely chopped
salt to taste
2 tbsp oil

Preparation:
  1. Cook chicken with pepper powder, turmeric powder and salt adding enough water. Then shred/ mince it and keep it aside.
  2. Heat oil in a pan and add finely chopped ginger, garlic and onion and saute well.
  3. Add minced chicken and saute well for 2 -3 minutes.
  4. Then add crushed red chilly and chopped curry leaves and mix well.
  5. Adjust the salt and remove from the flame.
  6. In a bowl, mix rice flour and salt and add the required amount of boiling water little by little and mix thoroughly with a wooden spatula to a thick batter/ dough.
  7. Mix half of the prepared chicken masala/ filling to this dough and mix well.
  8. Grease the banana leaves lightly with oil. Place little dough on the leaf and flatten it thin with finger.
  9. Spread a spoonful of chicken masala on it and gently fold the leaf in half and press the edges to seal.

       10. Repeat the same process with the remaining dough and masala.
       11. Place the adas in a steamer and steam cook for 10-15 minutes..Serve it as a breakfast or as a snack...

Saturday, 1 October 2016

Banana Bread


Ingredients:

2 -3 ripe bananas
1 1/2 cup plain flour
80 gm / 1/3 cup unsalted butter, melted
3/4 cup sugar
1 egg, beaten
1 tsp baking soda
1 tsp vanilla essence
a pinch of salt

Preparation:
  1. Preheat the oven to 180 degree celcius. Grease a loaf pan with butter or spray with baking spray.
  2. In a large bowl, mash the bananas with a fork.
  3. Add the melted butter to this and stir well. Then add the baking soda and salt.
  4. Add in sugar, beaten egg and vanilla essence and stir to mix.
  5. Add in the flour and stir carefully until just combined into a thick batter.
  6. Then transfer the batter into the prepared loaf pan and bake in the preheated oven for about 50-60 minutes or until the toothpick inserted in the centre comes out clean.
  7. Remove from the oven and cool completely...Cut into slices and serve...

Recipe adapted from here...
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