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Tuesday, 31 May 2016

Pomegranate Mousse


Ingredients:

1 big pomegranate / 2 cups of pomegranate arils (seeds)
1/2 cup whipping cream
2 tbsp sugar ( or as needed)
1 tsp vanilla essence
2 tsp gelatin
5 tbsp water

Preparation:
  1. Add the gelatin to 5 tbsp of water and keep it aside for 5 minutes . Then heat in the microwave for 30 seconds and leave it to cool down.
  2. In a blender, add 2 cups of pomegranate seeds and blend it with sugar .  Strain the juice to a bowl to get 1 cup of juice. Keep it aside.
  3. In a bowl, add the whipping cream and vanilla essence and whip until it forms stiff peaks.
  4. Now pour the pomegranate juice to the whipped cream and whip again until it blends together.
  5. Add the cooled gelatin mixture to this and mix well.
  6. Pour into dessert bowls / moulds and refrigerate for 4-6 hours or until set. Garnish with pomegranate seeds and serve...
Recipe adapted from here

Monday, 30 May 2016

Zucchini Moru Curry / Pulissery


Ingredients:

1 1/2 cup zucchini / courgette
1 cup grated coconut
1/2 tsp turmeric powder
1/2 tsp cumin seeds
2-3 green chillies, slit
1 cup yoghurt
1 tsp mustard seeds
1/2 tsp fenugreek seeds
3 dry red chillies
2 sprig curry leaves
salt
oil

Preparation:
  1. Peel and chop zucchini into small pieces.
  2. Grind grated coconut with cumin seeds and turmeric powder to a thick smooth paste adding little water.
  3. Add yoghurt with the ground coconut paste and mix well.
  4. In a pan, add the chopped zucchini, slit green chiilies, salt and enough water and cook on medium flame.
  5. When cooked, reduce the flame and add ground paste- yoghurt mixture and heat on low flame for few minutes. Don't allow to boil.
  6. Heat little oil in a pan and splutter mustard seeds and fenugreek seeds.
  7. Add  dry red chillies and curry leaves and fry.
  8. Pour this seasoning over the curry and close the lid... Serve with rice...

Sunday, 29 May 2016

Sambar Idli / Mini Idli with Sambar


Ingredients:

1- 1 1/2 cups idli batter
1/2 cup toor dal
2 tomatoes
3 green chillies
lemon sized tamarind/ 2 tbsp tamarind extract
1 tsp sambar powder
1/2 tsp turmeric powder
12-15 shallots
1 dry red chilli
1 1/2 tbsp ghee
1 tsp mustard seeds
1 tsp cumin seeds
1 sprig curry leaves
1/4 tsp asafoetida
2 tbsp chopped coriander leaves
salt to taste

Preparation:
  1. To prepare mini idlis, take idli batter in a bowl. Grease the mini idli moulds with little oil and spoon/pour the batter in each hole.
  2. Then steam cook it for 10-12 minutes .Switch off the flame and remove the moulds and keep it aside for 2-3 minutes.
  3. Then carefully remove the idli's from the moulds using a spoon and keep it aside.
  4. For sambar, first soak tamarind in little water and extract its juice and keep it aside.
  5. Pressure cook the dal with 1/4 tsp turmeric powder, a pinch of asafoetida and a dry red chilli adding enough water.When cooked, mash the dal well and keep it aside.
  6. Heat 2 tsp ghee in a pan and splutter mustard seeds and cumin seeds. Add curry leaves and  asafoetida and mix well.
  7. Add peeled shallots, slit green chillies to this and fry for a minute.
  8. Add chopped tomatoes and saute well till tomatoes turn soft.
  9. Then add enough water with tamarind juice and salt and bring to boil.
  10. Add turmeric powder and sambar powder, mix well and cook for a minute.
  11. Add 1 tbsp chopped coriander leaves to this and cook for 1-2 minutes.
  12. Then add cooked dal and mix well. Adjust the salt and add water if required and boil for 2-3 minutes on medium flame. 
  13. Add 1 tbsp ghee on top and remove from flame.
  14. To serve, in a serving plate pour 2 ladleful of hot sambar and then add the mini idlis.
  15. Garnish with chopped coriander leaves and serve hot...

Friday, 27 May 2016

Persimmon Milkshake


Ingredients:

2 persimmons
1 1/2 cups chilled milk
3-4 tbsp sugar or as required
2-3 drops of vanilla essence

Preparation:
  1. Peel and chop persimmons into pieces. 
  2. In a blender, add chopped persimmons, milk, vanilla essence and sugar and blend well until smooth and creamy.
  3. Pour into serving glasses and serve....

Wednesday, 25 May 2016

Checkerboard Kit Kat Cake / Kit Kat Barrel Cake


                      My elder daughter Safa turned 9 last week. This is what I prepared for her...

Ingredients:

For Cake:

4 cups all purpose flour
4 large eggs
227 gms unsalted butter, softened
85 gms semisweet chocolate, coarsely chopped
1 tbsp baking powder
1 1/2-2 cups sugar
1 1/3 cups milk
2 tsp vanilla essence
1 tsp salt

For Chocolate Buttercream Frosting:

1 cup unsalted butter, softened
4 cups icing sugar/ confectioner's sugar, sifted
3/4 cup cocoa powder
2 tsp vanilla essence
3-4 tbsp milk

Kit Kat's
M&M's / smarties /gems

Preparation:

For Cake:
  1. Preheat the oven to 180 degree celcius. Grease or spray a set of three 9 inch checkerboard cake pans and line with parchment paper and keep it aside.
  2. Add the chocolate in a heatproof bowl and melt it by placing over a saucepan of simmering water. Keep it aside.
  3. In a bowl, whisk together the eggs, 1/3 cup milk and vanilla essence and keep it aside.
  4. In another large bowl or in the bowl of electric mixer, add the flour, baking powder, sugar and salt and beat to combine.
  5. Add the butter and remaining 1 cup milk and beat on low speed until the dry ingredients are moistened. Then increase the speed to medium and beat for about 2 minutes.
  6. Gradually add the egg mixture to the flour mixture and beat to incorporate the ingredients.
  7. Divide the batter in two separate bowls and in one of the bowls have a little more than half the batter.
  8. Stir the melted chocolate into the bowl of smaller amount of batter until it is thoroughly combined.

        9. Place the divider ring in one of the prepared pans and spoon/ pipe batter into each section -outer and inner ring with yellow batter and middle ring with chocolate batter. 
       10. Fill  the pan about half full and smooth the batter using the back of a spoon.



       11.Carefully remove the divider and do the same with the second cake pan (during assembling the cake,this is used as third layer). 
        12. Wash the divider ring and place it on the third cake pan and alternate the colours- outer and inner ring with chocolate batter and middle ring with yellow batter.


          13. Bake them in the preheated oven for 20-25 minutes or until a tester inserted near the centre comes out clean.
          14. Cool for 10 minutes before removing from pans to wire racks to cool completely.



For Chocolate Buttercream Frosting:
  1. In a mixing bowl, add the butter and beat with a electric mixer till it is soft.
  2. Add the half icing sugar and cocoa powder and beat well till fluffy.
  3. Add in the vanilla essence and milk and beat well. Then add the remaining icing sugar and beat well till fluffy and creamy.
Assembling the Cake:
  1. Place one layer of cake ( the one with yellow layer as outer ring) on a serving plate or cake stand and spread with a thin layer of frosting.
  2. Then place the second cake ( the layer with chocolate as outer ring) on top of the first and spread with another thin layer of frosting.
  3. Top with the last cake ( the same pattern like first cake, one with yellow outer layer) and cover top and sides of the cake with remaining frosting using a spatula.
  4. Stick the kit kat's around the cake and secure it by tying a ribbon/ bow around the cake.
  5. Fill the top of the cake with M&M's / smarties... Leave it in the refrigerator for about 2-3 hours, then cut it into slices and serve...


             

Tuesday, 24 May 2016

Njandu Thenga Choru / Crab Coconut Rice


Ingredients:

2 cups parboiled rice
3 large crabs, cut into pieces
2 large onions, sliced
1 large tomato, chopped
4 green chillies, slit
1 tbsp ginger-garlic paste
1 tbsp coriander powder
1 tsp chilli powder
1 tsp turmeric powder
1 tsp garam masala
1/2 cup shallots, chopped
few curry leaves
2 cardamoms
2 cloves
2 cinnamon pieces
3 cups of water
3 cups of coconut milk
salt to taste
oil
few coriander leaves, chopped

Preparation:
  1. Cut the crabs into pieces, clean it and keep it aside.
  2. Heat 2 tbsp oil in a pan and add sliced onions and saute well.
  3. Add slit green chillies, ginger-garlic paste and chopped tomato and saute well till soft.
  4. Then add coriander powder, chilli powder and 1/2 tsp turmeric powder and mix well.
  5. Add cleaned crab pieces and salt and cook covered on medium flame till done.
  6. Add 1/2 tsp garam masala to this, mix well and remove it from flame. 
  7. Heat 2 tbsp oil in a cooker and add chopped shallots, curry leaves, cardamoms, cloves and cinnamon and saute well.
  8. Then add 1/2 tsp turmeric powder and mix well.
  9. Add 3 cups of water, 3 cups of coconut milk, drained rice and salt to this and pressure cook it for 1 whistle.
  10. Once the pressure is gone, open the cooker and add cooked crab along with its masala, 1/2 tsp garam masala and few coriander leaves and mix well.
  11. Then cook it on low flame for 10-15 minutes till the rice is cooked well. Garnish with coriander leaves and serve hot...
  • Some rice needs more water to get cooked, so adjust the water/ coconut milk accordingly. Here I used total 6 cups ( 3 cups of water and 3 cups of coconut milk) for 2 cups of parboiled rice.

Monday, 23 May 2016

Beef Dragon / Dragon Beef


Ingredients:

1/2 kg beef, cut into thin strips
2 tbsp plain flour
2 tbsp cornflour
5 dry red chillies ( grind it to a paste) / 1 tsp chilli powder
1 tsp ginger paste
1 tsp garlic paste
a pinch of red food colour
3 medium onions, thinly sliced
1 big capsicum, sliced
2 green chillies, chopped
1 tbsp garlic, finely chopped
3 tsp soy sauce
1 tsp tomato sauce
1 tsp pepper powder
salt to taste
oil

Preparation:
  1. Pressure cook the beef strips adding 1 tsp soy sauce and little salt and keep it aside.
  2. In a bowl, add the plain flour, cornflour, chilli paste, ginger paste, garlic paste, red food colour and salt, mix well and make a smooth paste adding 1-2 tbsp water.
  3. Marinate the cooked beef strips in this paste and keep it aside for 10-15 minutes.
  4. Deep fry the marinated beef in hot oil at medium flame and keep it aside.
  5. Heat 2 tbsp oil in a pan and add finely chopped garlic and saute for a minute.
  6. Then add green chillies , onion and capsicum and stir fry it on high flame for 2-3 minutes.
  7. Reduce the heat and add 2 tsp soy sauce, tomato sauce, pepper powder , a pinch of sugar and salt and mix well.
  8. Then add fried beef pieces, mix well and stir fry for 2-3 minutes.
  9. Remove from flame and serve as a side dish or as an appetizer...
  • You can also add cashew nuts and dry red chillies in this recipe as in Dragon Chicken..

Sunday, 22 May 2016

Star Gooseberry Pickle ( Ari Nellikka / Nellikka Puli Achar )


Ingredients:

1 1/2 cup star gooseberries
1 1/2 tbsp chilli powder ( add more or less to your spice level)
1/2 tsp turmeric powder
1/2 tsp fenugreek powder
1/2 tsp hing/ asafoetida
2-3 tbsp sesame oil
1 tsp mustard seeds
1 sprig curry leaves
salt to taste
2 tsp vinegar

Preparation:
  1. Wash and pat dry the star gooseberries using kitchen cloth and keep it aside.
  2. Heat sesame oil in a pan and splutter mustard seeds and add curry leaves.
  3. Add the gooseberries and saute well and cook for 5 minutes on medium flame.
  4. Then add chilli powder, turmeric powder, fenugreek powder, asafoetida and salt and mix well.
  5. Add 3-4 tbsp boiling water and mix well. Once it starts to boil, switch off the flame.
  6. Allow it to cool and add vinegar and mix well.
  7. Transfer the pickle to a dry airtight glass jar and can be used from the next day. :)

Saturday, 21 May 2016

Chilli Chicken Noodles


Ingredients:

100 gm noodles
200 gm boneless chicken
3/4-1 tsp pepper powder
1 tsp soy sauce
1/2 tsp vinegar
1 tsp garlic, crushed
1/4 cup spring onion, chopped
1/4 cup capsicum, chopped
4 green chillies, chopped
1 chicken stock cube
1 tbsp tomato sauce
1 tsp chilli sauce
1 tsp cornflour
salt to taste
1 tbsp coriander leaves, chopped
oil as required

Preparation:
  1. Clean and cut chicken into small pieces and marinate it with pepper powder, soy sauce, vinegar and salt and keep it aside for 1 hour.
  2. Boil water in a large pan adding a tsp of oil and 1/2 tsp salt. Add noodles to this and cook till done. Strain in colander, rinse under cold running water and drain thoroughly. Keep it aside.
  3. Heat oil in a pan and fry the marinated chicken pieces till brown and keep it aside.
  4. Heat a thick bottomed pan and add 2 tbsp oil used for frying chicken. 
  5. Add crushed garlic to this and saute till light brown.
  6. Add chopped spring onion, capsicum and green chillies and saute for a minute.
  7. Then add chicken cube, tomato sauce and chilli sauce and mix well for 2 minutes. 
  8. Now add fried chicken pieces and mix well. Adjust the salt.
  9. Add 1 tsp cornflour mixed with 3/4 cup of water and mix well. When it starts to boil well, add drained noodles and mix well for 1-2 minutes on medium flame. 
  10. Garnish with chopped coriander leaves and serve hot...

Friday, 20 May 2016

Chocolate Covered Dates / Chocolate Dates With Almonds


Ingredients:

15 dates
15 almonds
1 cup semi-sweet chocolate chips/ milk chocolate, chopped
1/4 cup white chocolate, chopped

Preparation:
  1. Remove the seeds/pits of the dates by making a slit on one side of the date and replace with almonds and keep it aside in a plate.

       2. Place chocolate chips in a medium heatproof bowl and keep it over a pan of simmering water until chocolate has melted and mixture is smooth. Remove it from heat.
       3. Drop the dates, one at a time, in the melted chocolate and roll gently to coat the dates. 
       4. Remove it with a spoon and carefully place on a sheet/tray lined with parchment paper. 


      5. Refrigerate for 5-10 minutes or until the chocolate has hardened.
     6. While the chocolate is hardening, melt the white chocolate in a small heatproof bowl by placing it over a pan of simmering water until chocolate has melted and smooth; allow to cool slightly.
      7. Drizzle this melted white chocolate on the dates and refrigerate until the chocolate hardens/firm..


Thursday, 19 May 2016

Cheese Omelette


Ingredients:

3 eggs
2-3 green chillies, chopped
1/2 small onion, finely chopped
little coriander leaves, chopped
1/2 tsp white pepper powder
salt to taste
2-3 tbsp milk
1/4 cup grated cheese
2 tsp butter/oil

Preparation:
  1. In a bowl, break the eggs and add chopped green chillies, onion, pepper powder, little coriander leaves, milk and salt and beat well.
  2. Heat butter/ oil in a pan and pour the egg mixture into the pan. Cook it covered on low flame for a minute.
  3. Then sprinkle grated cheese and little chopped coriander leaves on top and cook on one side till the egg is cooked.
  4. Fold the prepared omlette gently and garnish with little grated cheese and chopped coriander leaves and serve hot..

Wednesday, 18 May 2016

Hyderabadi Mutton Biriyani


Ingredients:

1 kg mutton
3 cups of basmati rice
2 tsp vinegar
2 large onions, sliced and fried
4 green chillies
1 tbsp ginger-garlic paste
1 1/4 tsp cumin seeds
1 cup yoghurt/curd
3 tsp chilli powder
1/2 tsp turmeric powder
1 tsp garam masala
5-6 tsp ghee
1 tbsp lemon juice
4 cardamoms
3 cinnamon piece
4 cloves
3 bay leaves
1 cup coriander leaves
1/2 cup mint leaves
1 tsp saffron/ food colour/ turmeric powder dissolved in 1/4 cup warm milk
salt to taste

Preparation:
  1. Heat 1-1 1/2 cup of oil in a pan and deep fry the sliced onions till golden brown colour and keep it aside. ( Don't fry till deep brown).
  2. In a bowl, add the cleaned mutton pieces and vinegar and allow to tenderize for 15 minutes.
  3. Then add 2 slit green chillies, ginger-garlic paste, 1/4 tsp cumin seeds, yoghurt, turmeric powder, chilli powder, garam masala, half of the fried onions, 1/4 cup onion fried oil, coriander leaves, mint leaves and salt to this and mix well. Allow it to marinate for 1 hour.
  4. In the meantime half cook the rice with salt, 1 tsp ghee, 1 tsp cumin seeds, cardamoms, cloves, cinnamon and bay leaves adding enough water. Then drain the water and allow to cool.
  5. In a large thick bottomed pan, spread the marinated mutton evenly. 
  6. Layer half of the cooked rice on top of that and sprinkle some fried onions, little garam masala, mint leaves, coriander leaves, 2 slit green chillies, 2 tsp ghee and lime juice.
  7. Then again layer with remaining rice and sprinkle some fried onions, coriander leaves , 2 tsp ghee and top it with saffron/ turmeric milk in circular motion.
  8. Cover this with aluminium foil/ dough to keep it air tight. Close with a lid and keep some weight on top.
  9. Allow to cook for 45 minutes in low flame on stove top or keep the vessel on top of a tawa and cook 15 minutes on high flame and remaining 30 minutes on low flame.
  10. Remove from flame and serve with raita, pickle.....
Recipe adapted from here

Tuesday, 17 May 2016

Cashew Mukki Porichathu / Cashew Fritters


Ingredients:

1 cup raw rice/ pachari
1 egg
200 gm cashew nuts/ andiparippu
salt to taste
oil for frying

Preparation:
  1. Soak the rice in water for 2-3 hours.
  2. Then grind the drained rice and egg together adding salt and enough water to a smooth batter.
  3. Heat oil in a pan .Dip each cashew in the batter and fry it on medium flame till it turns golden. ( Don't fry till brown)
  4. Remove them from the oil and drain them on a paper towel.
  5. Cool down to room temperature and then store in an air tight container... Enjoy the crispy cashew fritters with tea....

Monday, 16 May 2016

Green Grapes / Pacha Munthiri Pachadi


Ingredients:

1/2 cup green grapes
1 cup grated coconut
1 green chilly
small piece ginger
1/2 cup yoghurt/curd
a pinch of asafoetida/ kaayapodi
a pinch of cumin seeds
1/2 tsp mustard seeds
1 sprig curry leaves
2 dry red chillies, chopped
salt to taste
1 tbsp oil

Preparation:
  1. Grind grated coconut, ginger and green chilly together to a fine paste. Then mix this ground paste with yoghurt.
  2. Add this coconut- yoghurt mixture and salt to the green grapes and mix well. Keep it aside.
  3. Heat oil in a small pan and splutter mustard seeds and cumin seeds. Add dry red chillies, asafoetida and curry leaves and fry.
  4. Pour this over the prepared mixture/ pachadi, mix well and serve with rice....

Sunday, 15 May 2016

Chikku / Sapota Ice cream ( Chikoo Ice cream)


Ingredients:

7-8 chikku/ sapota/ chikoo ( 1 1/2- 2 cup chikku pulp )
2 cup whipping cream
3/4 tin condensed milk ( or add sugar as required )

Preparation:
  1. Peel and cut the chikoos and then puree it using a blender and keep it aside.
  2. In  a bowl, add the whipping cream and whip until it forms stiff peaks.
  3. Add condensed milk and chikku pulp/ puree to this and beat again until well blended.
  4. Transfer it to a freezer safe container and freeze for 8 hours or overnight.
  5. To serve, keep it out of the freezer for 5 minutes, scoop out and then serve :)

Saturday, 14 May 2016

Sundariyappam / Sundari Appam


Ingredients:

1 cup raw rice/ pachari
1 cup grated coconut
1/2 tbsp sugar
1/4 tsp yeast
salt to taste

Preparation:
  1. Soak the rice in water for 2-3 hours. Then grind together the drained rice and grated coconut adding little water to a smooth paste.
  2. Transfer this to a bowl and add sugar and yeast, mix well and make a batter of idli batter consistency. Keep this batter aside to ferment for 4-5 hours.
  3. Before making the appam, add salt and mix well.
  4. Heat a pan/ dosakallu on medium flame, apply little oil if required and pour a ladleful of batter. Don't spread the batter.
  5. Close with a lid and cook in medium flame for a minute and then remove from the pan. No need to flip the other side..
  6. Repeat the same with the remaining batter and serve warm with any spicy curry of your choice...
Recipe Source: Super Dish Cookery Book

Friday, 13 May 2016

Orange - Grapes Popsicles


Ingredients:

1 cup seedless grapes
1 cup fresh orange juice (squeezed from 3-4 oranges)
sugar, as required

Preparation:
  1. In a bowl, add the fresh orange juice, enough sugar and 2-3 tbsp water and mix well until the sugar dissolves.
  2. Fill popsicle moulds halfway with this orange juice and freeze it for 1 hour.
  3. Wash the grapes and transfer to a blender and blend it well without adding water.
  4. Strain the juice to a bowl/jug through a strainer. Then add 1/4 cup of water and sugar as required and mix well until the sugar dissolves.
  5. Then pour this grapes juice evenly over the orange layer and freeze for 6-8 hours or overnight..
  6. To release the popsicles, run the moulds under warm water for 30 seconds...Serve it immediately...

Thursday, 12 May 2016

Mushroom Peralan


Ingredients:

400 gm mushroom
2 medium onions, finely chopped
1 1/2 tbsp ginger, finely chopped
1 1/2 tsp coriander powder
3/4 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp garam masala
3/4 tsp crushed pepper
1/4 cup thick coconut milk
3 dry red chillies
a sprig of curry leaves
1/2 tsp mustard seeds
1- 1 1/2 tbsp oil
salt to taste

Preparation:
  1. Chop each mushroom into four pieces.
  2. In a thick bottomed pan, add chopped mushroom, coriander powder, chilli powder, turmeric powder, garam masala, crushed pepper, salt and thick coconut milk. Then cook it covered in medium flame till the gravy is thick. Keep it aside.
  3. Heat oil in another pan and splutter mustard seeds. Add dry red chillies, curry leaves and finely chopped ginger and saute well.
  4. Add chopped onions and saute well till transparent and oil starts to separate.
  5. Then add cooked mushroom with its gravy to this and mix well.
  6. Adjust the salt and saute well till the gravy is well coated with mushrooms..Remove from flame and serve hot..
Recipe Source: Magic oven

Wednesday, 11 May 2016

Cup Corn / Sweet Corn Cups


Ingredients:

1 cup sweet corn kernels ( I used frozen)
2 tsp butter
1/4 tsp pepper powder, freshly ground
1/4 tsp chaat masala
salt to taste
1-2 tsp lemon juice

Preparation:
  1. In a bowl, add the sweet corn kernels and microwave it for 2-4 minutes.
  2. Then add butter, salt , pepper powder , chaat masala and lemon juice to this bowl and mix well.
  3. Transfer it into small cups and serve hot /warm...
  • If you are using fresh corn, pressure cook the corn cobs for 4-5 whistles or until soft. Then separate the kernels from the cob.. 

Tuesday, 10 May 2016

Banana and Dates Milkshake


Ingredients:

12 dates, pitted
1 banana, peeled and chopped
2 cups of chilled milk
sugar, if needed (optional)

Preparation:
  1. Soak the dates in 1/2 cup of milk for 15-20 minutes.
  2. In a blender, add the soaked dates, banana and remaining milk and blend well until smooth.
  3. Pour into serving glass and serve...

Sunday, 8 May 2016

Beef Mappas


Ingredients:

500 gm beef, cut into pieces
2 tsp ginger, finely chopped
1 tsp garlic, finely chopped
3 green chillies, slit
1 medium onion, thinly sliced
1 small tomato, chopped
1 large potato, peeled and cubed
1 1/2 cup thin coconut milk
1/4 cup thick coconut milk
2 1/2 tsp coriander powder
1 1/4 tsp pepper powder
1/2 tsp garam masala
1-2 tsp vinegar
1 star anise
2 cardamoms
3 cloves
1 piece of cinnamon
1/2 tsp mustard seeds
2 shallots, chopped
few curry leaves
salt to taste
1 1/2 tbsp oil

Preparation:
  1. Wash and clean the beef and add to the pressure cooker with 1/2 tsp pepper powder and salt and keep it for 20-30 minutes. Then pressure cook it till the meat is cooked and is tender.
  2. Heat 1 tbsp oil in a pan and add star anise, cardamom, cloves and cinnamon.
  3. Add chopped ginger, garlic and green chillies and saute till the raw smell disappears.
  4. Add sliced onion and saute till transparent. 
  5. Then add coriander powder, 3/4 tsp pepper powder and 1/4 tsp garam masala and mix well for a minute on low flame.
  6. Add in the chopped tomatoes and mix well. Add cubed potatoes and stir well.
  7. Add thin coconut milk and little salt and cook covered till the potatoes are half done.
  8. Add the cooked beef with stock , mix well and cook covered till the gravy thickens slightly.
  9. Add the vinegar and thick coconut milk to this on low flame. Add the remaining garam masala and switch off the flame.
  10. Heat 2 tsp oil in another pan and splutter mustard seeds. Fry curry leaves and shallots little light brown.
  11. Pour this over the curry and keep it covered for 10 minutes. Serve warm with appam, dosa, chapati...
Recipe adapted from here..

Saturday, 7 May 2016

Beetroot Idiyappam


Ingredients:

1 medium beetroot ( 1/2 cup beetroot puree)
2 cups rice flour / idiyappam podi
salt to taste
boiling water as required

Preparation:
  1. Peel and chop beetroot into small pieces and cook it with 1/4 cup of water until tender. Grind / puree the cooked beetroot to a smooth paste adding little water.
  2. In a mixing bowl, combine rice flour, beetroot puree and enough salt. Then add required amount of boiling water and mix thoroughly by stirring with a wooden spoon.
  3. Then knead well with your hands until the dough becomes soft.
  4. Grease the idiyappam maker/press and idli plates with little oil to prevent sticking.
  5. Fill the dough in an idiyappam maker/ press and rotate/press little dough gently into the greased idli plates.
  6. Place the idli plates in a steamer and steam cook for 10-12 minutes or until done...Serve hot with side dish of your choice....

Thursday, 5 May 2016

Chicken Thengapal Curry / Chicken Curry with Coconut Milk


Ingredients:

1/2 kg chicken, cut into pieces
2 cups onion, chopped
1 cup tomato, chopped
2 tsp ginger paste
2 tsp garlic paste
3 green chillies, chopped
few curry leaves
1 cup thin coconut milk
1/2 cup thick coconut milk
1 tbsp poppy seeds ( grind it to paste)
1 tbsp chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp pepper powder
1/2 tsp garam masala
1 tsp fennel powder
4 cardamoms
2 " piece cinnamon
6 cloves
2 bay leaves
salt to taste
2 tbsp oil

Preparation:
  1. Heat oil in a pan on medium flame and add cinnamon, cloves,cardamoms and bay leaves and roast well.
  2. Add ginger paste, garlic paste, chopped green chillies , onion and salt and saute well till onion turns transparent.
  3. Then add turmeric powder, chilli powder, coriander powder, garam masala, pepepr powder and fennel powder and mix well.
  4. Add cleaned chicken pieces to this and saute well for 2-3 minutes in this masala.
  5. Pour thin coconut milk and mix well. Add few curry leaves and adjust salt, mix well and cook covered for 5 minutes.
  6. Then add tomato and poppy seed paste, mix well and cook it covered on medium flame for 5-8 minutes.
  7. Add thick coconut milk and mix well and heat the curry for 2-3 minutes. Don't allow to boil.
  8. Add few curry leaves and switch off the flame...Serve with pathiri, ghee rice etc...
Recipe adapted from here

Wednesday, 4 May 2016

Strawberry - Orange Popsicles


Ingredients:

1 cup strawberries, hulled and chopped
1 cup fresh orange juice (squeezed from 3-4 oranges)
1/2 tbsp lemon juice
4-5 tbsp sugar ( or as required)

Preparation:
  1. In a bowl, add the fresh orange juice, enough sugar and 2-3 tbsp water and mix well until the sugar dissolves.
  2. Fill popsicle moulds halfway with this orange juice and freeze it for 1 hour.
  3. Blend the chopped strawberries with 1/2 tbsp lemon juice, enough sugar and 1-2 tbsp water in a blender until very smooth.
  4. Then pour this strawberry puree evenly over the orange layer and freeze for 6-8 hours or overnight..
  5. To release the popsicles, run the moulds under warm water for 30 seconds...Serve it immediately...

Tuesday, 3 May 2016

Thenga Choru / Malabar Coconut Rice


Ingredients:

2 cups parboiled rice, washed
3 cups of coconut milk (extracted from 1 1/2-2 cups of grated coconut)
8-10 shallots or 1 onion, thinly sliced
1 1/2 tsp coriander powder
1/2 tsp turmeric powder
1 tsp fennel seeds
2 cardamoms
2 cloves
2 small pieces of cinnamon
2 tbsp ghee
salt to taste

Preparation:
  1. Grind coriander powder, turmeric powder and fennel seeds together and keep it aside.
  2. Heat ghee in a pressure cooker and saute sliced onion/ shallots.
  3. Add cinnamon, cardamom, cloves and ground masala paste and mix well.
  4. Add drained rice, 3 cups of coconut milk, 3 cups of water and salt and mix well.
  5. Pressure cook the rice on medium flame for one whistle and then keep it on low flame for 10 minutes. Switch off the flame.
  6. Open the pressure cooker when the pressure releases and then serve with any spicy non-veg curry...
  • You can also prepare the thenga choru without adding coriander powder and fennel seeds.

Monday, 2 May 2016

Baby Corn Pakoda


Ingredients:

7-8 baby corns
1/2 cup gram flour
1 tbsp rice flour
1/2 tsp chilli powder
a pinch of turmeric powder
a pinch of baking soda
a pinch of asafoetida/  1/4 tsp ajwain seeds
salt to taste
oil for frying

Preparation:
  1. Cut each baby corn lengthwise into two pieces and keep it aside.
  2. In a bowl, mix gram flour, rice flour, chilli powder, baking soda, asafoetida and salt adding enough water to a thick batter.
  3. Dip the baby corns in the prepared batter and coat well with the batter.
  4. Heat oil in a pan on medium heat and fry the baby corns until it turns golden colour on both the sides. 
  5. Remove it from the oil and drain them on a paper towel....Serve hot with tea :) 

Sunday, 1 May 2016

Red Velvet Madeleines


Ingredients:

1 cup plain flour/ all purpose flour
1 tbsp cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup sugar
150 gm unsalted butter, softened
1 tsp red food colour
2 eggs
1 tsp vanilla essence
1/2 cup milk
1/2 tsp vinegar

Preparation:
  1. Preheat the oven to 180 degree celcius. Grease a madeleine pan and keep it aside.
  2. In a bowl, mix together plain flour, cocoa powder, baking powder, baking soda and salt and keep it aside.
  3. In another large bowl, whisk butter and sugar until light and fluffy. Mix in the red food colour.
  4. Add eggs, one at a time, beating well after each addition.
  5. Add vanilla essence, milk and vinegar and mix well.
  6. Then add flour mixture and mix until just combined.
  7. Pour the batter into the madeleine pan , filling the moulds 3/4th full.
  8. Bake in the preheated oven for 8-10 minutes until a tooth pick inserted comes out clean.
  9. Remove from the oven, leave to cool slightly, and then turn out on to a wire rack and leave to cool completely.
  10. Dust with powdered sugar once cooled and serve....
Recipe adapted from here
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