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Wednesday, 30 March 2016

Kumbalanga ( Winter Melon / Ash Gourd ) Pachadi


Ingredients:

1 cup kumbalanga / ash gourd/  winter melon, chopped
1/2 cup grated coconut
1 cup yoghurt
3 green chillies
1/2 tsp cumin seeds
1 tsp mustard seeds
1 sprig curry leaves
2 dry red chillies
salt
oil

Preparation:
  1. Peel and chop kumbalanga into small pieces and cook it in a pan adding 2 slit green chillies, salt and enough water.
  2. Grind grated coconut with cumin seeds, 1 green chilly and 1/2 tsp mustard seeds to a smooth paste.
  3. Add this ground paste to the cooked kumbalanga, mix well and cook for 2-3 minutes.
  4. Then add the beaten yoghurt and mix well. Check for salt and switch off the flame. Don't allow to boil.
  5. Heat little oil in a pan and splutter 1/2 tsp mustard seeds. Add dry red chillies and curry leaves and pour this over the curry...Serve with rice... 

Tuesday, 29 March 2016

Kappa Kadala Puzhukku / Black Chickpeas With Tapioca


Ingredients:

1 kg tapioca / kappa
1 1/2 cup kadala / black chickpeas
1 1/2 cup grated coconut
3-4 green chillies
1 tsp cumin seeds
4 garlic cloves
1 tsp turmeric powder
1 tsp mustard seeds
1-2 sprig curry leaves
2 dry red chillies
salt to taste
1 1/2 tbsp oil

Preparation:
  1. Soak black chickpeas/ kadala overnight in water and pressure cook it adding 1/2 tsp turmeric powder,little salt and enough water till soft. Keep it aside.
  2. Grind grated coconut with green chillies, cumin seeds, 1/2 tsp turmeric powder and garlic to a coarse mixture and keep it aside. Don't grind it to a fine paste.
  3. Peel and cut the tapioca into small cubes. Boil water in a large pan and add cleaned tapioca to the boiling water and cook till done. Drain the water and keep it aside.
  4. In a large pan, add the cooked tapioca and cooked kadala along with its water and mix well.
  5. Then add the ground coconut mixture and mix well. Cook and boil it well till it thickens on low-medium flame.
  6. Check for salt and add if required and remove from flame.
  7. Heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and pour this over the puzhukku and mix well. Serve with rice or kanji...
Recipe Source: Magic Oven

Sunday, 27 March 2016

Chicken Loaf


Ingredients:

1/2 kg boneless chicken
2 eggs
1 onion, finely chopped
1 1/2 tsp garlic, finely chopped
2 tsp ginger, finely chopped
4 green chillies, finely chopped
2 small tomatoes, finely chopped
2 tbsp mint leaves, finely chopped
3 tbsp coriander leaves, finely chopped
1/2 tsp garam masala
1/4 tsp pepper powder
2 tsp oil
4 bread slices, crumbled
salt

Preparation:
  1. Cut the boneless chicken into pieces and grind / mince them in a blender.
  2. Preheat oven to 180 degree celcius. 
  3. In a large mixing bowl, combine the ground chicken, eggs, chopped onion, garlic, ginger, green chillies, tomatoes, mint leaves, coriander leaves, garam masala, pepper powder, required salt, oil and bread crumbs.
  4. Mix well all ingredients together with your hand
  5. Grease a loaf pan / baking tin and transfer the chicken mixture into the loaf pan and spread / brush little oil on top.
  6. Bake the chicken loaf in the preheated oven for about 40 minutes or till the skewer inserted comes out clean.
  7. Allow the loaf  to cool for about 10 minutes , then cut the loaf into slices and serve...

Wednesday, 23 March 2016

Pacha Kurumulaku Aracha Chicken Fry / Chicken Fry With Green Peppercorn


Ingredients:

1/2 kg chicken
1 egg
4 shallots
2 tbsp green peppercorns/ pacha kurumulaku
4 garlic cloves
1 piece ginger
a pinch of turmeric powder
1 tbsp lemon juice
1/4 tsp garam masala
2 tbsp coriander leaves
1 sprig curry leaves
salt to taste
oil for frying

Preparation:
  1. Cut and clean chicken into pieces.
  2. Grind egg, shallots, green peppercorns, garlic, ginger, turmeric powder, lemon juice, garam masala, coriander leaves, curry leaves and salt together to a smooth paste.
  3. Marinate cleaned chicken pieces with this paste and keep it aside for 30 minutes.
  4. Heat oil in a pan and fry the marinated chicken pieces on medium flame until done...Serve hot...

Tuesday, 22 March 2016

Chicken Bread Rolls


Ingredients:

13-15 bread slices
250 gm chicken
1 big onion, finely chopped
2 green chillies, chopped
1 tsp ginger paste
1 tsp garlic paste
few curry leaves
few coriander leaves
1 tsp pepper powder
1/2 tsp chilli powder
1/2 tsp garam masala
1/4 tsp turmeric powder
salt to taste
2 eggs
bread crumbs as required
oil

Preparation:
  1. Cook chicken with pepper powder, turmeric powder and salt adding enough water. Shred it and keep it aside.
  2. Heat little oil in a pan, add chopped onions and saute well. Add ginger paste, garlic paste, green chillies, curry leaves and little salt and saute well.
  3. Add garam masala , chilli powder and a pinch of turmeric powder and mix well.
  4. Then add shredded chicken, mix well and cook it for 2-3 minutes. Add chopped coriander leaves and mix well. Remove from flame and keep it aside.
  5. Cut the sides/ crust of the bread slices. Dip a bread slice in water just for a second and squeeze it very well between the palms.
  6. Place 1 tbsp of the prepared chicken filling in the bread slice and fold/ roll it and press the edges to seal properly. Repeat the same process with other slices of bread.
  7. Beat the eggs in a bowl. Dip each bread roll in this beaten egg and then roll it in the bread crumbs.
  8. Heat oil in a pan and deep fry the rolls at medium flame until golden brown. Serve hot with sauce..
  • You can also flatten/ roll the bread using a rolling pin to make thin.

Monday, 21 March 2016

Dragon Chicken


Ingredients:

500 gm boneless chicken

For marination:

1 1/2  tsp soy sauce
1 1/2 tsp red chilli sauce / red chilli paste
1 egg white
2 tsp ginger-garlic paste
1/2 tsp chilli powder
2 tbsp cornflour
salt to taste

For Sauce:

15 cashew nuts
2 dry red chillies
1 tsp ginger, finely chopped
1 tsp garlic, finely chopped
2 onions, diced
2-3 tbsp spring onion, chopped
1 cup red and green capsicums , sliced
3 tbsp tomato sauce
1 1/2 tsp soy sauce
3/4-1 tsp red chilli sauce/ red chilli paste
1/4 tsp pepper powder
1/2 tsp sugar
salt to taste
oil

Preparation:
  1. Cut the chicken into thin strips and add all the marination ingredients. Mix well and keep it aside for 30 minutes.
  2. Deep fry the marinated chicken in hot oil till golden brown at medium flame and keep it aside.
  3. Heat 2 tbsp oil in a pan at medium flame. Add  cashew nuts and dry red chillies and stir for a minute.
  4. Add chopped ginger and garlic and saute for a minute.
  5. Add diced onion and chopped spring onion and saute for 3-4 minutes at high flame.
  6. Add sliced capsicums and stir for another 2 minutes.
  7. Reduce the heat and add tomato sauce, 1 1/2 tsp soy sauce, 1 tsp red chilli sauce/ red chilli paste, pepper powder, sugar and little salt and mix well.
  8. Then add fried chicken pieces, mix well and stir fry for 2-3 minutes.
  9. Remove from flame and serve as a side dish....
  • To prepare red chilli paste, soak 8-10 dried red chillies by removing seeds in water for about 15 minutes. Then drain the water and grind it to a paste.
  • If you are using red chilli paste, do not add chilli powder while marinating the chicken.

Sunday, 20 March 2016

Guava Panna Cotta

                                     

Ingredients:

For Panna Cotta:

1 cup milk
1 cup fresh cream
1/2 tbsp gelatin
2 tbsp cold water
1/4 cup sugar
1 tsp vanilla essence

For Guava Jelly:

3/4 tbsp gelatin
2 tbsp cold water
1 tsp lemon juice
1/4 cup strained guava pulp / puree (from 3-4 ripe pink guavas)
3-4 tbsp sugar or as required
3/4 -1 cup water, extra

Preparation:

For Panna Cotta:
  1. Dissolve gelatin in 2 tbsp cold water and leave it for 5-10 minutes.
  2. In a sauce pan, bring the cream, milk and sugar to a simmer over medium- low heat. Do not boil.
  3. Remove from heat when sugar has dissolved. Then add vanilla essence and the gelatin and stir until the gelatin has completely dissolved.
  4. Pour into serving glasses or ramekins and refrigerate until it sets, for about 3-4 hours.
For Guava Jelly:
  1. Pour 2 tbsp water in a small bowl and sprinkle gelatin and leave it for 5 minutes.
  2. In a sauce pan, add the guava puree, sugar and water and stir and cook until the sugar is dissolved and the ingredients have combined.
  3. Remove from the heat and add the lemon juice and gelatin and stir until the gelatin has completely dissolved.
  4. Allow to cool to room temperature.. Pour it over the chilled panna cotta and refrigerate for 4 hours or until set. Serve chilled....

  • Here I used canned pink guavas...If you are using fresh ripe pink guavas, peel the guavas and cut it into pieces. Then puree it to a thick paste adding 3/4-1 cup of water and strain the pureed guava through a strainer to remove the seeds.

    Saturday, 19 March 2016

    Chikku / Sapota Pudding


    Ingredients:

    5-6 chikku / sapota / chikoo
    500 ml milk
    1/2-3/4 tin condensed milk
    8-10 gm china grass
    sugar as required

    Preparation:
    1. Soak china grass in 1/2 cup of water for 10 minutes. 
    2. Peel off the chikoos and puree 4-5 chikoos using a blender and finely chop the remaining chikoos. Keep it aside.
    3. In a thick bottomed pan, boil milk and condensed milk adding enough sugar.
    4. In the meantime, heat the soaked china grass along with water in another pan on low flame, stirring continuously until the china grass melts completely.
    5. When the milk mixture reaches boiling point, add the melted china grass and mix well.
    6. Then mix the pureed chikku with the prepared milk mixture and remove from flame.
    7. Pour this into a pudding tray and garnish it with chopped chikku. Keep it in the refrigerator till set and serve chilled....

    Friday, 18 March 2016

    Rainbow Popsicles


    Ingredients:

    2 kiwifruits
    12 strawberries, hulled and chopped
    1 mango, chopped
    25-30 blueberries

    Preparation:
    1. In a blender, add the chopped strawberries and blend well adding 1-2 tbsp water until smooth.
    2. Fill a layer of this strawberry puree in popsicle molds and freeze for 30-40 minutes.
    3. Then blend the chopped mangoes adding 1 tbsp water and layer evenly over the strawberry puree and freeze for 30-40 minutes. 
    4. For next layer, blend the chopped kiwifruits adding 1 tbsp water and distribute among the popsicle molds. Add the popsicle sticks and freeze it for 30 minutes. 
    5. Next blend the blueberries adding 1 tbsp water and carefully layer into each popsicle molds.
    6. For the last layer, I used the strawberry puree again 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...
    • I didn't add any sugar in this popsicle..You can add sugar if required, as per your taste..
    • Use any fruits of your choice...

    Thursday, 17 March 2016

    Fruit Cream Delight


    Ingredients:

    300 ml fresh cream
    150 ml condensed milk
    1 cup biscuits, powdered
    2 cups fresh fruits, chopped (mango, strawberries, banana, kiwi fruit)

    Preparation:
    1. Combine together fresh cream and condensed milk in a mixing bowl.
    2. In small serving bowls or glasses, make a layer of powdered biscuits.
    3. Pour little cream mixture over this biscuit layer and then top it with chopped fresh fruits.
    4. Then again layer it with the cream mixture and garnish with chopped fruits.
    5. Cool it in the refrigerator for 2-3 hours before serving...Serve cold!
    Recipe adapted from here

    Wednesday, 16 March 2016

    Avocado Ice cream


    Ingredients:

    2 ripe avocados
    1 1/2 cup heavy whipping cream
    1 can/ 397 gm/ 14 oz condensed milk
    1 1/2 tsp vanilla essence

    Preparation:
    1. Cut avocados into half and scoop out the flesh.
    2. Blend this avocados with 1 cup heavy cream until smooth using a blender.
    3. Transfer this to a large bowl and add condensed milk and the remaining 1/2 cup heavy whipping cream.
    4. Then beat everything until thick and creamy using a hand mixer.
    5. Add vanilla essence and mix well. 
    6. Transfer into a freezer safe container, cover and freeze for 5-6 hours or till well set.
    7. To serve, keep it out of the freezer for 5 minutes, scoop out and then serve :)
    Recipe adapted from here

    Monday, 14 March 2016

    Strawberry Banana Smoothie


    Ingredients:

    8 strawberries, chopped
    1 large banana, chopped
    2-3 tbsp honey/ sugar
    1 1/4 cup chilled milk
    1/4 cup yoghurt

    Preparation:
    1. In a blender, add all the ingredients and blend until smooth.
    2. Pour into serving glasses and serve immediately...

    Saturday, 12 March 2016

    Suji Crystal Cookies


    Ingredients:

    1 cup plain flour
    1/2 tsp baking powder
    1/2 tsp baking soda
    1/2 cup icing sugar
    1/2 cup roasted ground almond
    a pinch of salt
    1/2 cup ghee, melted and cooled to room temperature
    1/2 tsp vaniila essence
    food colors -yellow, blue and pink (any color of your choice)
    caster sugar for coating

    Preparation:
    1. In a large bowl, sift plain flour, baking powder and baking soda.
    2. Add icing sugar, roasted ground almonds, ghee, salt and vanilla essence to this and mix gently until to form a smooth and soft dough. Keep it aside for 20 minutes.
    3. Preheat oven to 150 degree celcius. Line baking sheet with parchment paper/ baking paper.
    4. Divide the dough into 3 equal parts. Add required food color (pink, yellow and blue) to each part and knead well.



                5. Pinch about 3 gm dough from each colored dough and form balls separately.Join these 3 colored balls to a marbled shape ball.



                 6. Repeat the same and make marbled balls with the remaining dough and place them on the lined baking sheet with 2 inches apart.


                 7.  Bake the cookies in a preheated oven for 15-20 minutes. Remove from the oven and cool them on wire rack.


                    8. Let the cookies cool completely and then coat them with caster sugar...


    Recipe adapted from here

    Friday, 11 March 2016

    Domino Cookies


    Ingredients:

    1 3/4 cup all purpose flour
    a pinch of. salt
    170 gm unsalted butter, at room temperature
    1/2 cup sugar
    1/2 tsp vanilla essence
    200-250 gm milk chocolate, finely chopped

    Preparation:
    1. Sift together the flour and salt in a bowl and keep it aside.
    2. In a large mixing bowl, beat butter and sugar until they are just combined.
    3. Add vanilla essence and mix well.
    4. Add the sifted flour to this and mix on low speed until the dough starts to come together.
    5. Then make a smooth dough using hand and then wrap in plastic/ cling wrap and chill for 1-2 hours.
    6. Preheat oven to 180 degree celcius. Line baking sheet with parchment paper/ baking paper.
    7. Roll out the dough on a lightly floured surface using rolling pin to about 1/4 inch thickness and cut out 2 inch long rectangles using sharp knife or rectangular cutter.

            8. Using skewer/ straw, make domino dots and using back of the knife, lightly press in the middle of each cookie to create a slight indentation.

           
             9. Place the cookies on the lined baking sheet and bake for 12-15 minutes or until the edges turn light brown.



             10. Remove from the oven and let them cool down for 2-3 minutes. Then transfer them to a wire rack and let them cool completely...
              11. Place the chocolate in a microwave safe glass bowl and melt in the microwave at 30 second intervals, stirring in between ( or melt by double boiling method ).
              12. Once the cookies are cool, fill the domino holes with melted chocolate (using a candy stick) and let them dry...
    • You can also use 1/2 cup mini chocolate chips instead of melted chocolate. Gently press the chocolate chips , point side down , into dough to form domino numbers...

    Thursday, 10 March 2016

    Watermelon Cookies / Watermelon Slice Cookies


    Ingredients:

    2 cups all purpose flour
    1/4 tsp baking powder
    170 gm / 1 1/2 stick butter, at room temperature
    3/4 cup icing sugar
    1/2 tsp vanilla essence
    red and green food color
    1/4 cup mini chocolate chips

    Preparation:
    1. Sift together all purpose flour and baking powder in a bowl and keep it aside.
    2. In a bowl, cream butter and icing sugar till they are well combined.
    3. Add sifted flour and vanilla essence to this and mix them to form a smooth dough.
    4. Take a cup of the dough and tint them with red food color. Roll this red tinted dough into a log/ cylinder and cover with cling wrap and refrigerate for 1 hour.


             5. Divide the rest of the dough into 2 parts and tint one part of the dough with green color. Wrap the green dough and the white/ plain dough with cling wrap and refrigerate for 1 hour.


             6.  On a lightly floured surface, roll the white dough into 7 inch rectangle. Unwrap and place the red dough log in one corner and roll the white dough over the red log.




             7. Then roll the green dough the same way into rectangle shape and place the red/white log in one corner and roll the log.



             8. Cover this log with cling wrap and refrigerate for 2 hours.


               9. Preheat the oven to 180 degree celcius. Line a baking sheet with parchment paper/ baking paper.
               10. Unwrap the dough and cut them into 1/4 inch thick slices and again cut them to half to form a semi circle slice.



                11. Lightly press the mini chocolate chips in the red part of each slice to resemble watermelon seeds.
               12. Place the prepared watermelon cookie on the lined baking sheet and bake for 9-10 minutes or until the cookies are firm but not brown.


                13. Remove from the oven and let them cool down for 2-3 minutes. Then transfer them to a wire rack and let them cool completely...


    Recipe adapted from here

    Wednesday, 9 March 2016

    Bourbon Biscuits


    Ingredients:

    For the Biscuits:

    100 gm plain flour
    1/2 tsp baking soda
    1/4 cup sugar, powdered
    50 gm unsalted butter, softened
    1 tbsp honey/ golden syrup
    1 1/2 tbsp cocoa powder
    2-3 tsp milk

    For the Filling:

    50 gm butter, softened
    100 gm icing sugar, sifted
    2 tsp cocoa powder

    Preparation:
    1. Preheat the oven to 160 degree celicus. Line a baking tray with baking paper/ parchment paper.
    2. Sift together the flour, baking soda and cocoa powder and keep it aside.
    3. In a mixing bowl, cream the butter and sugar until they are pale and fluffy.
    4. Then whisk in the honey/ golden syrup.
    5. Add the sifted flour to this and mix using a spatula until everything combines and form a dough.
    6. If the mixture is dry, add few teaspoon of milk (2-3  tsp) and bring all the dough together and form it into a smooth ball.

       
              6.  Then roll out the dough on a lightly floured surface using rolling pin to about 4 mm thickness.
              7.  Cut the rolled out dough into strips of 2-3 cm and then cut these strips into 5-6 cm lengths or cut using rectangular cutter.
              8.  Then using a fork / skewer , prick holes on the surface of the biscuits.


                 9. Carefully transfer them to the lined baking tray and bake for 10-12 minutes.



                    10. Remove from oven and allow them to cool on the baking tray for 2-3 minutes. Then transfer them to a wire rack and let them cool completely...
                   11. To make the filling, cream together the butter, icing sugar and cocoa powder until they are combined.  Add a few drops of milk , if required, to have a spreadable consistency.
                  12. Once the biscuits have cooled down, place the filling between two biscuits and sandwich together..Repeat until all the biscuits are filled..
               


    Tuesday, 8 March 2016

    Stained Glass Cookies


    Ingredients:

    1 1/2 cup all purpose flour
    1 tsp baking powder
    1/2 cup / 113 gm butter, at room temperature
    1/2 cup sugar, powdered
    1/2 tsp vanilla essence
    hard candies of different colors ( fruit flavored lollies/ poppins)

    Preparation:
    1. Place the candies in a ziplock bag and crush them using rolling pin. If you want different colors, separate the candies color-wise and crush them in different ziplock bags.
         
         2. Preheat oven to 180 degree celcius. Line baking sheet with parchment paper/ baking paper.
          3. In a bowl, cream butter and sugar and mix them until combined.
         4. Add all purpose flour, baking powder and vanilla essence and mix well till it form a smooth dough. If the dough is dry, add 1 tbsp milk and mix well.
           5. Roll the dough in a floured surface into 1/4 inch thick and cut into desired shapes using cookie cutter and place them on the prepared baking sheet.



              6. Using smaller cookie cutters, cut the centre of the shaped cookies.


               7. Add the crushed hard candies in the cookies center hole. Do not fill it too much.


            8. Bake the cookies in a preheated oven for 10-15 minutes  or until the cookies turn light brown at the corners.
                9. Remove from the oven and let them cool down for 2-3 minutes. Then transfer them to a wire rack and let them cool completely...
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