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Saturday, 30 April 2016

Masala Popcorn


Ingredients:

1/2 cup popcorn kernels
1/4 tsp chilli powder
1/4 tsp turmeric powder
a pinch of chat masala
salt to taste
2-3 tbsp olive oil

Preparation:
  1. Heat oil in a deep large pan and add the popcorn kernels in the oil on low-medium heat.
  2. Add chilli powder, turmeric powder and salt and cover the pan with a lid and allow it to splutter.
  3. Once the popcorn starts to pop, shake the pan gently back and forth without removing the lid until all kernels are popped.
  4. When the popping slows down and the kernels are all popped, remove the pan from heat.
  5. Transfer the popcorn to a bowl and toss with little chat masala and serve ...

Thursday, 28 April 2016

Grilled Almond Chicken / Badami Murgh


Ingredients:

4 chicken whole legs
1 tsp chilli powder
1 tbsp lemon juice
15 almonds/ badam
2-3 tbsp milk
3 tbsp thick yoghurt
3 tbsp thick cream/ fresh cream
2 tbsp corn flour
1 tsp ginger, crushed
1 tsp garlic, crushed
2 tbsp coriander leaves, finely chopped
2 tbsp olive oil/ vegetable oil
salt to taste
2 tbsp melted butter

Preparation:
  1. Soak almonds in water for 2-3 hours and remove the skin and keep it aside.
  2. Wash, pat dry and make some incisions on chicken legs and then marinate it with chilli powder, lemon juice and salt for about 20-30 minutes.
  3. Grind the almonds to a fine paste adding milk and transfer this to a bowl. 
  4. Add yoghurt, cream, corn flour, crushed ginger, garlic, coriander leaves, oil and little salt and mix well.
  5. Add this paste/ mixture to the marinated chicken and mix well and keep it covered in the refrigerator for 2 hours.
  6. Then grill in the upper rack of the oven at 180 degree celcius for about 30-40 minutes or till done turning the sides occasionally.
  7. Remove the grilled chicken pieces from the oven and immediately brush it all over with melted butter...Serve hot as a starter or as side dish..
Recipe Source: Sanaa's Recipe Note Book

Wednesday, 27 April 2016

Palak Murukku / Spinach Chakli


Ingredients:

1 1/4 cup rice flour, sifted
1 tbsp urad dal flour, roasted
1/2 tbsp melted butter
1 tsp cumin seeds
1/2 tsp sesame seeds
1/4 tsp garam masala
a pinch of asafoetida
3/4 -1 cup / spinach puree (use as required to make a soft dough)
salt to taste
oil for frying

Preparation:
  1. Grind 1/2 bunch palak with little water into a smooth paste/puree and keep it aside.
  2. In a bowl, take the rice flour, urad dal flour, cumin seeds, sesame seeds, garam masala, salt, asafoetida and butter and mix well.
  3. Add palak puree little by little to this and knead well the dough till it turns soft.
  4. Take a murukku press / mould , use the star shaped disc and fill it with the dough.
  5. Heat oil in a deep pan and when the oil gets heated up, press the murukku in circular manner directly in hot oil. Do not overcrowd.
  6. Fry them on medium flame till they are cooked and turn crispy on both sides. Drain in paper towel and repeat the same for the remaining dough.
  7.  Cool down to room temperature and then store in an air tight container....Enjoy as a tea time snack...
  • You can also squeeze the dough to form spiral shape on a parchment paper and then gently drop to the hot oil and fry the chaklis till crispy...

Other murukku / chakli recipes..


Tuesday, 26 April 2016

Pakkavada / Ribbon Pakoda


Ingredients:

2 cup rice flour
1 cup gram flour
1 1/2-2 tsp chilli powder (adjust to your taste)
1/2 tsp asafoetida/ hing
2 tsp oil
salt to taste
oil for frying
few curry leaves

Preparation:
  1. In a bowl, add rice flour and gram flour and mix together without any lumps.
  2. Add salt, chilli powder, asafoetida and 2 tsp oil to this and mix into a smooth and soft dough adding enough water little by little and keep it aside.

     3. Place the pakkavada plate/ mould in an idiyappam/ murukku press and fill the press with dough.
     4. Heat oil in a deep frying pan at medium flame and press the dough to hot oil in circular motion.


        5. Fry until crispy and golden brown flipping to the other side in between.
        6. Remove with a slotted spoon and drain them on to a paper towel. Repeat the process until the dough is finished.


       7. Fry the curry leaves and mix them with the pakkavada...Store in an airtight container and serve with tea...

Friday, 22 April 2016

Tomato Rice


Ingredients:

1 1/2 cup basmati rice
4 tomatoes, chopped
2 onions, thinly sliced
1 1/2 tsp ginger-garlic paste
3 green chillies, chopped
1 1/2 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp garam masala
2 tbsp coriander leaves, chopped
salt to taste
1 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp urad dal
2 dry red chillies
2 cardamoms
2 cloves
small piece cinnamon
3 tbsp oil

Preparation:
  1. Soak the rice in water for about 30 minutes. Wash the rice and cook it in a deep pan adding  about 5 cups of  water and salt till done. Drain the water and keep it aside.
  2. Heat oil in a pan on medium heat and splutter mustard seeds and cumin seeds.
  3. Add urad dal, cinnamon, cloves and cardamoms and saute for a minute. Then add dry red chillies.
  4. Add sliced onions and saute till transparent.
  5. Add ginger-garlic paste and chopped green chillies and saute till the raw smell disappear.
  6. Add the chopped tomatoes and cook till soft.
  7. Add chilli powder, turmeric powder, garam masala and salt and saute till oil appears on top.
  8. Then add the cooked rice to this, mix well and cook for 2-3 minutes on low flame. Remove from flame and serve hot...
Recipe adapted from here

Thursday, 21 April 2016

Squid / Koonthal Peralan


Ingredients:

1/2 kg squid / koonthal, cut into round pieces
1 cup shallots, chopped
3 green chillies, chopped
1/2 tsp ginger paste/ crushed
1/2 tsp garlic paste/crushed
1- 1 1/2 tsp chilli powder
1 1/2 tsp coriander powder
1/2 tsp turmeric powder
a pinch of fennel seeds
few curry leaves
coriander leaves, chopped
salt to taste
2-2 1/2 tbsp oil

Preparation:
  1. Heat oil in a pan and add a pinch of fennel seeds.
  2. Add chopped shallots and salt and saute well till light brown.
  3. Add chopped green chillies, ginger paste and garlic paste and saute well.
  4. Add chilli powder, coriander powder and turmeric powder and mix well till the raw smell disappears.
  5. Then add cleaned squids and mix well. Adjust the salt and add little more oil if required and cook on low-medium flame, stirring in between till it is dry and well coated with masala.
  6. Add little coriander leaves and curry leaves and mix well. Switch off the flame.
  7. Transfer to a serving plate and garnish with chopped coriander leaves...Serve as a side dish...

Tuesday, 19 April 2016

Orange Popsicles


Ingredients:

2 cups fresh orange juice
4-5 tbsp sugar
1/4 cup water

Preparation:
  1. Peel 6-7 oranges and remove its seeds. Then squeeze / extract the orange juice .
  2. In a bowl, add the fresh orange juice, water and sugar and mix well until the sugar dissolves. 
  3. Pour this into popsicle moulds and freeze for 8 hours or overnight.
  4. To release the popsicles, run the moulds under warm water for 30 seconds...Serve it immediately...

Sunday, 17 April 2016

Sweet Star Patties


Ingredients:

1 cup plain flour/maida
1/2-3/4 cup sugar, powdered
1 tbsp semolina/rava
1 tbsp ghee
1 egg
a pinch of cardamom powder
a pinch of salt
oil for frying

Preparation:
  1. In a bowl, add plain flour, sugar and cardamom powder and mix well.
  2. Add rava, ghee, egg and salt to this and mix well . Then knead well to a dough and keep it aside for 5-6 hours.
  3. Roll the dough in a floured surface into a thick sheet and cut into star shapes using star mould / cookie cutter.
  4. Heat oil in a pan and fry them on medium flame till golden brown on both sides....

Saturday, 16 April 2016

Vermicelli / Semiya Ragi Payasam


Ingredients:

1 cup roasted vermicelli / semiya
1 litre milk
3 cups of water
3/4-1 cup sugar (adjust to your taste)
2 tbsp ragi flour
1 tsp cardamom powder
few raisins and cashew nuts
1 tbsp ghee

Preparation:
  1. In a pan, boil 3 cups of water. Add roasted semiya to this boiling water and cook till half done.
  2. Add 1/2 litre milk to this and cook till it turns thick, stirring in between.
  3. Add sugar , mix well and allow it to boil on low-medium flame.
  4. In a small bowl, take 1/4 cup milk from remaining 1/2 litre milk and add ragi flour and mix well without lumps.Then mix this with remaining milk.
  5. Add this ragi flour mixture to the boiling semiya and stir well.
  6. When it starts to thicken, add cardamom powder and mix well. 
  7. Switch off the flame and pour the prepared payasam into a serving bowl.
  8. Heat ghee in a pan and fry cashew nuts and raisins and add on top of the payasam...Serve warm..

Friday, 15 April 2016

Grape Popsicle / Grapes Popsicles


Ingredients:

2 cups seedless grapes
1/2 cup water
1/4 cup sugar ( adjust to your taste)

Preparation:
  1. Wash the grapes and transfer to a blender and blend it well without adding water.
  2. Strain the juice to a bowl/jug through a strainer. Then add water and sugar and mix well until the sugar dissolves.
  3. Pour this into popsicle moulds and freeze for 8 hours or overnight.To release the popsicles, run the moulds under warm water for 30 seconds...Serve it immediately...

Wednesday, 13 April 2016

Strawberry Tiramisu


Ingredients:

1/2 cup/ 125 ml fresh cream
1/2 cup /125 gm mascarpone cheese
1/3 cup caster sugar
3 egg yolks
6 sponge finger biscuits / savoiardi

For Strawberry Sauce:

200 gm strawberries, washed
1 tbsp lemon juice
1 tbsp icing sugar

Preparation:
  1. To prepare strawberry sauce, chop strawberries coarsely and blend until smooth.
  2. Then strain puree into a bowl and stir lemon juice, icing sugar and about 1-2 tbsp of water into puree to make 1 cup of sauce. Keep it aside.
  3. In a bowl, add cream, mascarpone cheese and 1 tbsp of caster sugar and beat well with an electric mixer until soft peak form.
  4. Beat egg yolks and remaining sugar in another bowl with an electric mixer until thick and creamy.
  5. Then fold egg yolk mixture into mascarpone-cream mixture.
  6. Cut sponge finger biscuits into pieces depending on the size of the base of serving glasses. 
  7. Pour 3/4 cup of strawberry sauce into a small bowl and dip biscuits into the strawberry sauce.
  8. Place soaked biscuits into bases of small serving glasses.
  9. Then divide mascarpone mixture into glasses. Cover and refrigerate it for 1 hour. 
  10. Refrigerate remaining strawberry sauce.
  11. Just before serving, pour remaining strawberry sauce into each glass...Serve chilled...

Tuesday, 12 April 2016

Badam Kheer / Almond Kheer


Ingredients:

1/2 cup badam/ almonds
2 cups milk
3-4 tbsp sugar ( add to your taste)
a pinch of saffron
2 cardamom, crushed

Preparation:
  1. Soak almonds in hot water for 1/2 an hour. Peel off the skin of almonds and then grind to a smooth paste adding little milk and keep it aside.
  2. Soak saffron in 2 tbsp of  warm milk and keep it aside.
  3. Boil remaining milk in a thick bottomed pan. Add ground almond paste and mix well.
  4. Add sugar, mix well and cook on low flame for 5-6 minutes until it slightly thickens.
  5. Add crushed cardamom and soaked saffron to this and mix well. Switch off the flame and serve it chilled or serve warm..

Monday, 11 April 2016

Rose Milk Panna Cotta


Ingredients:

For Rose Milk Layer:

2 cups milk
3/4-1 tbsp gelatin
3 tbsp cold water
3-4 tbsp sugar ( adjust to your taste)
1 tbsp rose milk essence/ rose syrup (or as needed)

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

Preparation:

For Rose Milk Layer:
  1. Dissolve gelatin in 2-3 tbsp water in a small bowl and leave it for 5-10 minutes
  2. Heat a saucepan over medium heat and add the milk and sugar and stir until the sugar is dissolved. 
  3. Add the gelatin mixture and cook, stirring, for 1-2 minutes to dissolve the gelatin.
  4. Remove from the heat and add the rose milk essence/syrup and mix well.
  5. Let it cool down slightly and pour into serving glasses or ramekins and refrigerate until it sets, for about 3-4 hours.
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. Switch off the flame and add the vanilla extract and the gelatin to the milk mixture and stir until the gelatin has completely dissolved.
  4. Pour it over the chilled rose milk layer and refrigerate for 4 hours or until set. Serve chilled....

Sunday, 10 April 2016

Chemmeen Choru / Konjan Choru / Malabar Prawn Rice


Ingredients:

1/2 kg prawns, cleaned
2 cups jeerakashala/ kaima rice
3 1/2 - 4 cups of boiling water
1 onion, sliced
1 tsp ginger paste
1 tsp garlic paste
1 medium tomato, chopped
3-4 green chillies, chopped
1 1/2 tsp chilli powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1 tsp lemon juice
3 cardamoms
3 cloves
2 cinnamon pieces
1 bay leaf
salt to taste
1 1/2-2 tbsp ghee
2-3 tbsp oil
few curry leaves and coriander leaves

Preparation:
  1. Clean prawns and marinate it with 1 tsp chilli powder, 1/4 tsp turmeric powder and salt and keep it aside for 15 minutes.
  2. Wash the jeerakashala rice, drain it and keep it aside.
  3. Heat oil in a pan and fry the  marinated prawns and keep it aside.
  4. In a large pan, heat remaining oil used for frying prawns and 2 tbsp ghee and add cinnamon, cardamom, cloves and bay leaf.
  5. Add sliced onion and saute till it turns transparent.
  6. Add chopped green chillies, ginger paste, garlic paste and chopped tomato and saute well it turns soft.
  7. Add 1/2 tsp chilli powder, coriander powder, 1/4 tsp turmeric powder and garam masala and mix well.
  8. Then add fried prawns ( keep 6-8 fried prawns for garnishing) and drained rice, mix well and saute for 3-4 minutes in medium flame.
  9. Add the boiling water, lemon juice and salt, mix it well and cook covered on low flame stirring occasionally till rice is cooked  and water dries up.
  10. Garnish it with chopped coriander leaves, fried curry leaves and some fried prawns and serve hot...

Saturday, 9 April 2016

Chemmeen - Kadachakka Theeyal / Prawns And Breadfruit Cooked in a Roasted Coconut Gravy


Ingredients:

250 gm prawns, cleaned
1 medium breadfruit/ kadachakka/ sheema chakka
1 medium onion, chopped
1 large tomato, chopped
2 green chillies, slit
1 1/2 tsp chilli powder
1 tbsp coriander powder
1/2 tsp turmeric powder
1 tsp pepper powder
1 cup grated coconut
1/4 tsp fennel seeds
1-2 tsp tamarind extract
3 shallots
1/2 tsp mustard seeds
2 dry red chillies
few curry leaves
salt to taste
oil

Preparation:
  1. Peel and chop breadfruit into small cubes and keep it aside.
  2. Heat little oil in a pan and roast the grated coconut adding fennel seeds and shallots till brown. Then grind it to a fine paste adding little water and keep it aside.
  3. In a pan, add the cubed breadfruit, chopped onion, tomato, green chillies,tamarind,chilli powder, coriander powder, turmeric powder, pepper powder and salt and cook covered adding 1 cup of water.
  4. When the breadfruit is half cooked, add the ground coconut paste and boil it well.
  5. Then add the cleaned prawns and cook on medium flame for 8-10 minutes or until the gravy thickens and remove it from the flame.
  6. Heat little oil in  a pan and splutter mustard seeds. Add curry leaves and dry red chillies and  fry and pour this seasoning over the curry. Serve hot ...

Thursday, 7 April 2016

Schezwan Prawns / Szechuan Prawns


Ingredients:

1/2 kg prawns, cleaned
1 big onion, finely chopped
1 1/2 tbsp / 8 big garlic cloves, crushed
2 tbsp finely chopped celery with leaves
1 1/2-2 tsp kashmiri chilli powder
1 tsp chilli paste
2 tsp vinegar
1 tbsp soy sauce
2 tbsp chilli sauce
2 tbsp tomato sauce
1/4 cup water
few spring onions, finely chopped
1 tsp sugar
4-5 dry red chillies
salt to taste
1 1/2 tbsp oil

Preparation:
  1. Soak 4-5 dry red chillies removing seeds in warm water for 10-15 minutes and then grind it to a paste. Keep it aside.
  2. In a bowl, mix the cleaned prawns with 1/2 tsp sugar and keep it aside.
  3. Heat oil in a pan and add chopped dry red chillies. Add chopped celery and crushed garlic and saute well.
  4. Add finely chopped onion and saute well till transparent.
  5. Add prawns and mix well for a minute. Then reduce the flame and add kashmiri chilli powder and mix well.
  6. Add 1 tsp chilli paste (step 1) and salt and mix well. Then mix in the vinegar.
  7. Then add soy sauce, chilli sauce and tomato sauce and mix well for a minute.
  8. Add 1/4 cup water and 1 tbsp finely chopped spring onions, mix well and cook covered on low flame for 5-7 minutes.
  9. Add 1/2 tsp sugar and chopped spring onions and mix well. Remove from flame and serve hot...
Recipe Source: Magic Oven

Wednesday, 6 April 2016

Coconut Shrimp / Crispy Coconut Fried Prawns


Ingredients:

12 large prawns / shrimp, cleaned with tails intact
1/2 tsp pepper powder
1/4 tsp soy sauce
1 egg, beaten
3/4-1 cup grated coconut
1/2-3/4 cup plain flour
salt
oil for frying

Preparation:
  1. In a bowl, add the cleaned prawns, soy sauce, pepper powder and little salt and mix well. Keep it aside for 10 minutes.
  2. Beat egg with a fork in another bowl. Place grated coconut and plain flour in two separate bowls. 
  3. Dip each prawn in the flour , then dip in egg, and then coat well with grated coconut and place them on a plate.
  4. Heat oil in a pan and fry the coconut coated prawns in batches on medium flame until golden and prawns are cooked.
  5. Remove it from the oil and drain them on a paper towel....Serve with sweet chilli sauce/ mayonnaise-sweet chilli dip ( Mix 1 tbsp mayonnaise with 1 tsp sweet chilli sauce) or any other dipping sauce....

Tuesday, 5 April 2016

Chemmeen Kinnapathiri / Steamed Rice And Prawn Masala Layered Pathiri


Recipe Source: Bennu's Cookomania

Ingredients:

1 1/2 cup jeerakashala rice/ kaima rice
1 cup thick coconut milk
2 cardamoms
300-400 gms prawns, cleaned
1 1/2 tsp kashmiri chilli powder
1/2 tsp turmeric powder
1/4 tsp pepper powder
3 onions, finely chopped
1 tsp ginger -garlic paste
3-4 green chillies, finely chopped
1 tomato, chopped
1/2 tsp garam masala
few curry leaves, chopped
few coriander leaves, chopped
salt to taste
oil

Preparation:
  1. Wash and soak the rice in water for 4 hours.
  2. Marinate the cleaned prawns with chilli powder, turmeric powder and salt and keep it aside for 15 minutes.
  3. Heat oil in a pan and fry the marinated prawns and keep it aside. ( If the prawns are large, chop them into small pieces).
  4. In the same oil used for frying prawns, add chopped onions and saute well adding little salt.
  5. Add ginger- garlic paste , chopped green chillies and saute well till raw smell is gone.
  6. Then add chopped tomato and saute well till soft.
  7. Add fried prawns, garam masala, chopped coriander leaves , curry leaves and little pepper powder, mix well and cook for 2-3 minutes. Adjust the salt and remove from flame.
  8. To prepare the kinnapathiri, grind the drained rice adding coconut milk, cardamoms and salt to a smooth batter using a grinder/blender. The batter shouldn't be too watery or too thick.
  9. Heat water in a steamer. Grease a round steel plate/ round cake pan with 1 tsp ghee and pour a ladle full of batter to this greased plate.
  10. Place this plate/ pan in the steamer, cover with its lid and steam cook for 3-4 minutes or until the rice batter has cooked.
  11. Spread a layer of prawns masala and pour another ladle of rice batter on top. Cover and steam cook until the rice batter on top has cooked.
  12. Repeat the process till prawn masala and batter is used up or till the pan is full. Cover and steam cook for 15-20 minutes or until the rice batter on top has cooked well.
  13. Remove from the steamer and allow it to cool. Carefully flip it over onto a plate and cut it into pieces and serve...

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