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Thursday, 30 June 2016

Watermelon Milkshake


Ingredients:

2 cups watermelon, deseeded and cubed
1 cup chilled milk
2 tbsp sugar
1-2 scoop vanilla ice cream (optional)

Preparation:
  1. In a blender, add the cubed watermelon, milk, vanilla ice cream and sugar and blend it for 2 minutes until smooth.
  2. Pour the prepared shake in glasses and serve...

Wednesday, 29 June 2016

Easy Rava Unniyappam


Ingredients:

1- 1 1/4 cup rava/ semolina
2 eggs
2-3 tbsp sugar
a pinch of salt
a pinch of cardamom powder
oil

Preparation:
  1. In  a bowl, beat the eggs well.
  2. Add sugar, salt and cardamom powder to this and mix well.
  3. Then  add rava and mix well and make a smooth batter.
  4. Heat an unniyappam pan and pour oil till half. When oil becomes hot, reduce the flame and pour 3/4 tbsp of the batter in each hole.
  5. Cook the unniyappams on medium flame till it turns golden brown on both sides....Remove it from flame and serve as a snack..

Tuesday, 28 June 2016

Chemmeen Cutlet / Prawns Cutlet


Ingredients:

1 cup prawns, cleaned
1 onion, finely chopped
1 tsp ginger paste
3 green chillies, finely chopped
2 potatoes, cooked and mashed
1 sprig curry leaves, chopped
2 tbsp chopped coriander leaves
1/2 tsp garam masala
1/4 tsp turmeric powder
1 tsp pepper powder
1 egg, lightly beaten
bread crumbs as required
salt to taste
oil

Preparation:
  1. Cook the cleaned prawns with 1/4 tsp pepper powder, turmeric powder and salt adding little water. Drain the water and mince the prawns and keep it aside.
  2. Heat 1 tbsp oil in a pan and saute the chopped onion adding little salt.
  3. Add green chillies, ginger and curry leaves and saute for a minute.
  4. Then add minced prawns, pepper powder and garam masala and mix well. Adjust the salt.
  5. Add mashed potatoes and chopped coriander leaves, mix well and switch off the flame.
  6. Make small balls out of  this mixture and flatten into desired shapes.
  7. Dip each cutlet into the beaten egg and then roll in bread crumbs till well coated on all sides.
  8. Heat oil in a pan and fry the cutlets on medium flame till golden brown on both sides. 
  9. Remove from the oil and drain them on a paper towel....Serve hot with tomato sauce...

Monday, 27 June 2016

Green Grape Juice


Ingredients:

2 cups seedless green grapes
1/2 cup cold water
2 tsp lemon juice
sugar to taste
few ice cubes

Preparation:
  1. Remove the grapes from its stem and rinse it well.
  2. In a blender, add the grapes, lemon juice, sugar and water and blend well until smooth.
  3. Strain the juice, pour in serving glasses and serve with some ice cubes...

Sunday, 26 June 2016

Carrot Pola / Carrot Kums


Ingredients:

2 carrots
4 eggs
4 tbsp milk powder
5 tbsp sugar
1/4 tsp cardamom powder
1 tbsp ghee
2 tbsp cashew nuts
2 tbsp raisins

Preparation:
  1. Cut the carrots into small pieces and cook well in a pressure cooker adding little water. 
  2. Then add these cooked carrots along with eggs, milk powder, sugar and cardamom powder in a blender and blend well until smooth.
  3. Heat a non stick pan , add 2 tsp ghee and fry cashew nuts and raisins and keep it aside.
  4. Add remaining ghee to the pan spreading on all the sides and bottom of the pan.
  5. Then pour the blended carrot mixture into the pan, cover it with a lid and cook on low flame.
  6. After 5-8 minutes, open the lid and spread the fried cashew nuts and raisins and then cook covered on very low flame for another 15-18 minutes or till the inserted tester comes out clean.
  7. Then flip it to another pan and cook it again for 2-3 minutes in very low flame.
  8. Remove to a serving dish, cut it into pieces and serve...

Saturday, 25 June 2016

Kozhi Kurumulaku Varutharacha Curry / Chicken in Roasted Coconut- Pepper Gravy


Ingredients:

1 kg chicken, cut into pieces
3 onions, sliced
2-3 green chillies, chopped
2 big tomatoes, chopped
30-50 gm cashew nuts
3/4 tsp turmeric powder
1 tsp chilli powder
3/4-1 tbsp crushed pepper
3-4 sprig curry leaves
3/4 cup grated coconut
1 tbsp black pepper corns
1/2 tsp garam masala
few chopped coriander leaves
salt to taste
oil

Preparation:
  1. Cut and clean chicken pieces. Soak the cashew nuts in little water. 
  2. In a pressure cooker, add the cleaned chicken pieces, sliced onions, chopped green chillies, turmeric powder, chilli powder, crushed pepper, chopped tomatoes, 2 sprig curry leaves and salt and mix well.
  3. Add 1/2-3/4 cup of water to this and pressure cook for 1 whistle.
  4. In the meantime, heat a pan and add grated coconut, black pepper corns and 1 sprig curry leaves and fry for few minutes. Then add little coconut oil to this and fry till golden brown.
  5. Remove it from the flame and then grind it with the soaked cashew nuts to a smooth paste and keep it aside.
  6. Open the cooker when the pressure releases and transfer the cooked chicken with its gravy to another pan and keep on medium flame.
  7. When it starts to boil, add ground coconut paste and boil well till the gravy thickens. Adjust the  salt.
  8. Then add garam masala and few curry leaves and mix well. 
  9. Add chopped coriander leaves and switch off the flame. Serve with pathiri, ghee rice, appam etc...

Friday, 24 June 2016

Orotti


Ingredients:

2 cups rice flour
2 cups of water
3/4 cup of grated coconut
salt to taste

Preparation:
  1. Boil 2 cups of water in a sauce pan adding salt .
  2. When it boils, reduce the flame and add grated coconut and rice flour little by little and mix well using a wooden spoon.
  3. Remove it from the flame and let it cool down for sometime.
  4. Then knead it well while it is still warm, to a soft and smooth dough.
  5. Make lemon shaped balls out of the dough and flatten each into round shape in a banana leaf / plastic sheet using your palm or using roti/ pathiri presser.
  6. Heat a pan at medium flame and cook both sides of each orotti's till done.
  7. Serve hot with any spicy curry of your choice...
  • You can also add 1/2 tsp cumin seeds for this recipe...

Wednesday, 22 June 2016

Bread Pakora


Ingredients:

4 bread slices
1 cup gram flour / kadalamavu
1 1/2 tbsp rice flour
1/2 tsp chilli powder
1/4 tsp cumin powder
2 green chillies, finely chopped
2 tbsp coriander leaves, chopped
salt to taste
oil for frying

Preparation:
  1. Remove the edges of bread slices and cut each into square pieces.
  2. In a bowl, add gram flour, rice flour, chilli powder, cumin powder and little salt and mix well.
  3. Add required water little by little ( about 1/2 cup or little more) to this and make a smooth and semi thick batter.
  4. Add finely chopped green chillies and coriander leaves to this batter and mix well.
  5. Heat oil in a pan , dip the bread pieces in the prepared batter one by one and deep fry till golden brown and crispy at medium flame.
  6. Remove it from the oil and drain them on a paper towel....Serve hot with tomato sauce...
Recipe adapted from here..

Tuesday, 21 June 2016

Thari Bhirni / Rava Phirni


Ingredients:

1/2 cup thari / rava/ semolina
3 cups of coconut milk
1 cup of water
3/4 cup of sugar (add more or less to your taste)
1/4 tsp cardamom powder
1/4 tsp salt
2 tsp ghee
1 tbsp raisins
2 tbsp cashew nuts

Preparation:
  1. Heat a thick bottomed pan and add 3 cups of coconut milk, 1 cup of water, rava, sugar, cardamom powder and salt.
  2. Cook it on a medium flame stirring continuously until the rava is cooked well and it thickens for about 15-18 minutes. 
  3. Heat little ghee in a pan and fry the cashew nuts and raisins. 
  4. Pour the prepared bhirni into serving dishes and garnish with fried cashew nuts and raisins or with sliced bananas...

Sunday, 19 June 2016

Ayakkoora Pidi / Ayakkoora Kakkarotti ( Steamed Rice Dumplings in King Fish Masala)


Ingredients:

1 1/2 cup rice flour
300 gm king fish / ayakkoora, cut into pieces
2 1/2- 3 tsp coriander powder
1 tsp turmeric powder
1 tsp chilli powder
1 large onion, finely chopped
2 tsp garlic, chopped
1 cup grated coconut
3 shallots
1/2 tsp cumin seeds
6-7 green chillies
1 tbsp mint leaves, chopped
few coriander leaves, chopped
salt to taste
oil

Preparation:
  1. Boil 1 1/2-2 cups of water in a sauce pan adding little salt.
  2. In a bowl, take the rice flour and add the required amount of boiling water and mix well using a wooden spoon.
  3. When the dough is still warm, knead it well to a soft and smooth dough.
  4. Apply some oil to your hands and form small balls out of the dough and steam cook in a steamer for 10-12 minutes..Keep it aside..
  5. Cook the king fish pieces with 1 tsp coriander powder, 1/4 tsp turmeric powder and salt adding little water.
  6.  Remove the bones from cooked fish and break each fish piece into small pieces and keep them aside.
  7. Crush together grated coconut, shallots, 2 green chillies, cumin seeds and 1/4 tsp turmeric powder and keep it aside.
  8. Heat 2 tbsp oil in a pan and add chopped onion and little salt and saute well till transparent.
  9. Add chopped garlic and 4 green chillies and saute well for 1-2 minutes.
  10. Add 2 -2 1/2 tsp coriander powder to this and mix well. Then add 1/2 tsp turmeric powder and 1 tsp chilli powder and mix well.
  11. Add shredded fish pieces to this and mix well. Add mint leaves and mix well.
  12. Then add the cooked rice dumplings/ balls to this and mix well for 3-4 minutes.
  13. Now add the crushed coconut mixture and mix well till the raw smell goes and the masala is well coated with rice dumplings....
  14. Adjust the salt and spice level and remove from flame.
  15. Garnish with chopped coriander leaves and serve...

Saturday, 18 June 2016

Carrot Milkshake


Ingredients:

2  big carrots
2 cups chilled milk
4-5 tbsp sugar (add more or less to your taste)
1 scoop vanilla ice cream (optional)

Preparation:
  1. Peel and chop carrots into small pieces and cook it adding enough water. Let it cool completely.
  2. In a blender, add cooked carrots, chilled milk and sugar and blend well until smooth.
  3. Then add vanilla ice cream to this and blend again for a minute till well combined.
  4. Pour into serving glasses and serve.....

Friday, 17 June 2016

Varutharacha Beef Curry



Ingredients:

1 kg beef, cut into small pieces
2 large (1 1/2-2 cups) onions, thinly sliced
1 1/2 tbsp ginger, thinly sliced
6-8 garlic cloves, chopped
1 medium tomato, chopped
3/4 cup grated coconut
8-10 shallots, thinly sliced
2-3 sprigs curry leaves
3/4 tsp whole pepper corns
1 1/2 tbsp coriander powder
1 tbsp kashmiri chilli powder
1/2 tsp turmeric powder
1 3/4 tsp garam masala
salt to taste
oil

Preparation:
  1. Cut and clean beef pieces and keep it aside.
  2. Heat 2 tsp oil in a pan and add grated coconut, 5 shallots and few curry leaves and saute till golden.
  3. Then reduce the flame to low and add pepper corns, chilli powder, coriander powder and 1tsp  garam masala. 
  4. Saute this for a minute and switch off the flame and keep it aside to cool. Then grind it to a fine paste adding little water and keep it aside.
  5. Heat 2 tbsp oil in a thick bottomed large pan. Add sliced onions, ginger, garlic, curry leaves and little salt and saute until onion starts to change its colour.
  6. Add turmeric powder and 3/4 tsp garam masala and mix well.
  7. Add chopped tomato and cook for a minute till soft.
  8. Then add ground coconut paste ,3 cups of hot water and mix well and bring it to a boil. Adjust the salt.
  9. Add the cleaned beef pieces and cook covered for about 1 hour at medium flame stirring occasionally. Cook the beef well until the oil separates and the gravy thickens.
  10. Adjust the gravy by adding 3/4-1 cup of boiling water and cook covered for few more minutes.
  11. Add a pinch of garam masala and switch off the flame.
  12. Heat 2 tsp oil in a small pan and fry 4-5 sliced shallots and curry leaves until golden.
  13. Pour this over the curry and keep it covered for 10-15 minutes. Serve with pathiri, ghee rice, appam etc..
Recipe adapted from here..

Thursday, 16 June 2016

Rava Pathiri / Semolina Pathiri


Ingredients:

1 cup rava/ semolina
2 cups water
1 tsp ghee (optional)
salt to taste

Preparation:
  1. In a saucepan, boil 2 cups of water adding enough salt.
  2. When the water starts boiling, add rava by stirring continuously and mix well using a wooden spoon on low flame till they thickens and the water completely evaporates.
  3. Switch off the flame and let it cool down for sometime.
  4. Knead the dough to a soft and smooth dough adding little ghee and make small balls out of it.
  5. Then place each ball in a pathiri press between two plastic covers and press it to a thin round shape or press it by applying little oil. ( You can also roll them into small rounds using a rolling pin by sprinkling rice flour).
  6. Heat a pan on medium heat and place the pathiri on it and cook for 10 sec on one side and then flip it over and cook the other side.
  7. Flip it over again and when it puff up remove from the pan. 
  8. Repeat the same process with the remaining balls .....Serve hot with any curry of your choice....

Tuesday, 14 June 2016

Strawberry - Basil Seed Drink


Ingredients:

15-20 fresh strawberries
2 cups chilled water
2-3 tbsp sugar or as required
1 tsp lemon juice
1 tbsp basil seeds/ sabja seeds/ kaskas

Preparation:
  1. Soak the basil seeds in 1/2 cup of water for 10-15 minutes.
  2. Wash and chop the strawberries into small pieces. Add this in a blender and blend to a smooth puree adding sugar and lemon juice.
  3. Then add the chilled water and blend it again.
  4. Strain the prepared juice into a jug/ bowl and add the soaked basil seeds and stir well.
  5. Pour into serving glasses and serve...

Monday, 13 June 2016

Banana Balls


Ingredients:

3 bananas / plantains/ nendrapazham
1/4 cup grated coconut
5-6 cashew nuts, chopped
3-4 tbsp sugar
2 tsp ghee
1 cup plain flour/ maida
oil for frying

Preparation:
  1. Steam cook the bananas/ plantains until it turns soft. Peel it and cut into small pieces.
  2. Heat ghee in a pan , add the chopped bananas, grated coconut, sugar and chopped cashew nuts and mix well. 
  3. Cook it covered for 3-4 minutes on low flame. Then mash it with your hand and make small lemon sized balls.

         4. In a bowl, prepare a smooth thick batter of  plain flour and 1 tbsp sugar adding enough water. 
         5. Heat oil in a pan, dip the prepared balls in the batter and fry it till golden colour at medium flame.
          6. Remove them from the oil and drain them on a paper towel. Serve with tea or coffee..

Friday, 10 June 2016

Chicken and Wheat Nombu Soup


Ingredients:

1 cup skinned whole wheat
2 tbsp grated coconut
1 1/2 tsp fennel seeds (add more or less)
1/2-1 cup boneless chicken pieces
3/4 cup thick coconut milk
1 tsp ghee
2 shallots, sliced
salt to taste

Preparation:
  1. Wash and soak the whole wheat in water overnight.
  2. Cook the drained wheat in a pressure cooker adding 3 cups of water and salt till done.
  3. Once the pressure is gone, open the cooker and add the grated coconut, fennel seeds and chicken pieces and mix well.
  4. Cook it on low flame for 10-15 minutes till the chicken is cooked well and then mash it using back of the ladle.
  5. Boil it well and add the thick coconut milk and mix well. Switch off the flame before it comes to boil. Adjust the consistency by adding coconut milk and add salt if needed.
  6. Heat ghee in a small pan and fry the sliced shallots till brown and pour this over the soup and serve hot...
Recipe Source: Vanitha Magazine

Thursday, 9 June 2016

Malabar Mutton Potato Curry


Ingredients:

1 kg mutton, cut into pieces
2 medium potatoes, peeled and cubed
2 large onions, thinly sliced
1 1/2 tbsp ginger-garlic paste
1 large tomato, chopped
1 sprig curry leaves
1/2 tsp turmeric powder
1 tbsp kashmiri chilli powder
2 tbsp coriander powder
2 tsp garam masala
1/2 tsp fennel powder
3 tbsp coriander leaves, chopped
salt to taste
3 tbsp oil

Preparation:
  1. Heat oil in a large heavy bottomed pan and add thinly sliced onion, curry leaves and little salt and saute well until onion turns golden at medium flame for about 15 minutes.
  2. Add ginger-garlic paste and saute for 2-3 minutes until the raw smell disappears.
  3. Reduce the flame to low and add turmeric powder, kashmiri chilli powder, coriander powder, fennel powder and garam masala and saute for 1-2 minutes until the raw smell disappears.
  4. Add chopped tomato and cook until it turns soft.
  5. Add the cleaned mutton pieces and salt to this and mix well.
  6. Then add 2 cups of hot water, mix well and cook covered for 35-40 minutes at medium flame until the mutton pieces are 3/4 th cooked.
  7. Add cubed potatoes, mix well and cook at medium-low flame for 10-12 minutes until the mutton and potatoes are soft and cooked.
  8. Garnish with chopped coriander leaves and remove from flame..Serve hot with ghee rice,pathiri, chapati etc...
Recipe adapted from here..

Wednesday, 8 June 2016

Paalaada / Thin Rice Crepes


              Paalaada is a thin soft rice crepes. It is very easy to prepare and it goes perfect with any spicy veg or non-veg curries...

Ingredients:

2 cups raw rice/ basmati rice
2 eggs
1 1/2 cup coconut milk
water as required ( about 2 3/4-3 cups)
salt to taste

Preparation:
  1. Wash and soak rice in water for 3-4 hours.
  2. In a blender, add the drained rice and grind into a smooth batter adding enough water.
  3. Add eggs and coconut milk to the blender and blend everything together.
  4. Transfer this to a bowl and add salt and mix well. 
  5. Add more water if required and the consistency of batter should be very watery.
  6. Heat a non stick pan. Pour a ladleful of batter into the pan and swirl the pan to spread the batter around the pan to form thin round.
  7. Cook for 30-40 seconds until the sides of the paalaada start to come off the pan.
  8. Remove it from the pan and fold it into desired shapes..Serve hot with any spicy curry of your choice...

Tuesday, 7 June 2016

Banana Pav / Bun


Ingredients:

6 pav/ small buns
1 banana/ nenthra pazham
3 eggs
2 tbsp sugar
pinch of cardamon powder
10-12 cashew nuts
3 tbsp ghee/ oil

Preparation:
  1. Peel and chop banana into small pieces.
  2. In a bowl, mix  together 2 eggs, 1 tbsp sugar and cardamom powder and keep it aside.
  3. Heat little ghee /oil in a pan and fry the cashew nuts.
  4. Add chopped banana and fry till it turns soft and golden in colour on medium flame.
  5. Then add egg mixture to this and scramble it well along with bananas and cook for 2-3 minutes. Remove it from the flame and keep it aside.
  6. Make a small cut on the bottom of the bun and stuff prepared egg-banana filling into it and cover it with the cut piece of bun. Repeat the same with all buns.
  7. In a bowl, prepare the egg mixture with 1 egg and 1 tbsp sugar.
  8. Dip the pav/ bun in this egg mixture and coat well on all sides.
  9. Heat 2 tbsp ghee/ oil in a non stick pan and place the buns on the pan and shallow fry until lightly brown by turning all over the sides. Serve hot.... 

Monday, 6 June 2016

Fresh Lemon juice / Naranga Vellam


Ingredients:

2 lemons
3-3 1/2 cup cold water
1/4 cup sugar (or as required to your taste)
a pinch of salt
few ice cubes

Preparation:
  1. Cut the lemons into half . 
  2. In a bowl/ jug, squeeze fresh lemon juice (about 1/4 cup) using lemon squeezer or by your hand.
  3. Add cold water, sugar and salt to this and stir well till the sugar dissolves completely.
  4. Strain the juice and pour it in serving glasses,,Serve chilled with ice cubes....

Sunday, 5 June 2016

Chicken Masala / Chicken Filling For Snacks


Ingredients:

1/2 kg boneless chicken/ 2 chicken breasts, chopped
2 large onions, chopped
1 1/2 tbsp ginger-garlic paste
3 green chillies, finely chopped
1/4 cup coriander leaves, chopped
1/2 tsp garam masala
3/4-1 tsp pepper powder
1 tsp turmeric powder
1/2 tsp chilli powder
salt to taste
3 tbsp oil

Preparation:
  1. In a saucepan, combine the cleaned chicken pieces with chilli powder, 1/2 tsp pepper powder, 1/2 tsp turmeric powder and salt. 
  2. Then cook it covered on medium flame adding enough water till the chicken has cooked well. Shred the cooked chicken and keep it aside.
  3. Heat oil in a pan and add chopped onions and little salt and saute till translucent and slightly brown.
  4. Add ginger-garlic paste and chopped green chillies and saute for 2-3 minutes.
  5. Add 1/4 tsp pepper powder, 1/2 tsp turmeric powder and garam masala and mix well.
  6. Add the cooked shredded chicken and mix well for 3-4 minutes on medium flame. Check for salt and add more salt or spice if needed.
  7. Add the chopped coriander leaves, mix well and cook for a minute. Remove from the flame and use it as a filling for snack..
  • Can store the chicken filling in an air-tight container and keep refrigerated for a week or put small portions of the filling in separate freezer/ ziplock bags and freeze for later use as filling for snacks.. 

Friday, 3 June 2016

Ela Ada / Ila Ada / Elayappam/ Steamed Rice Parcels with Coconut - Jaggery Filling


Ingredients:

250 gm rice flour
1- 1 1/2 cup grated coconut
200 gm jaggery
2-3 cardamoms, crushed
salt to taste
boiling water as required

Preparation:
  1. Boil water in a pan with enough salt. Add the required amount of boiling water little by little to the rice flour and mix thoroughly with a wooden spatula.
  2. When it is warm enough to handle, knead it with your hands until the dough becomes soft. Keep it aside.
  3. To prepare the filling, melt the jaggery adding 1/2 cup of water and strain it. 
  4. Then add the grated coconut to the strained jaggery, mix well and cook until all the water dries up.
  5. Add crushed cardamon to this and mix well. Switch off the flame and keep it aside.
  6. Grease the banana leaves lightly with oil. Divide the dough into big lemon sized balls .
  7. Place the balls on the leaves and spread it thin using finger.
  8. Then place some filling on one side of the rolled out dough and gently fold over the other side and press lightly.


          9. Place the adas in a steamer and steam cook for 10-15 minutes..Serve it as breakfast or a snack...


Thursday, 2 June 2016

Egg Puffs


Ingredients:

1 puff pastry sheet, cut into 6 squares
3 hard boiled eggs
2 medium onions, finely chopped
1 green chilli, finely chopped
1 tsp ginger-garlic paste
1 small tomato, chopped (1-2 tsp tomato sauce)
1/4-1/2 tsp chilli powder
1/4 tsp turmeric powder
1/4 tsp pepper powder
1/2 tsp garam masala
 5-6 curry leaves, chopped
2 tbsp oil
salt to taste
1 beaten egg for brushing

Preparation:
  1. Thaw the puff pastry sheet at room temperature. Cut the hard boiled eggs into halves and keep it aside.
  2. Heat oil in a pan and add chopped onions and salt and saute until onion turns golden.
  3. Add chopped green chilli, ginger-garlic paste and curry leaves and saute till the raw smell disappear.
  4. Add chopped tomato to this and saute till soft.
  5. Add chilli powder, turmeric powder, pepper powder and garam masala, mix well and  saute till oil separates on top.Remove it from the flame.
  6. Preheat the oven to 200 degree celcius. Grease a baking tray with oil or line it with aluminium foil/ parchment paper.
  7. Roll out the thawed puff pastry sheet on a lightly floured surface and cut into 6 squares.
  8. Add little of the prepared onion masala on each pastry square and place an egg half on top of it.
  9. Apply little water on sides of the pastry sheet and fold/ cover the egg with the sides of the pastry sheet and seal by pressing the edges together.
  10. Arrange the folded puff pastries on a greased baking tray and brush with beaten egg.
  11. Bake it in the preheated oven for 20-25 minutes or until the puffs turn golden brown on top. Serve with tea..
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