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Friday, 29 July 2016

iPhone Cake / iPhone Shaped Zebra Cake


                  This cake was an idea from my kids for their dad on his birthday. Tried my best to match the colour for most of the 'apps' although FB did come out bit lighter due to the unavailability of the matching dark blue colour :)

Ingredients:

3 cups plain flour
2 tsp baking powder
1/4 tsp salt
3 tbsp cocoa powder
1 1/4 cup milk
4 eggs
200 gm butter, at room temperature
1 cup sugar
1 tsp vanilla essence

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

black and grey fondant
coloured fondants for apps

Preparation:

For Cake:
  1. Preheat the oven at 180 degree celcius. Grease and line a cake tin/ baking pan ( I used rectangular pan).
  2. Sift / whisk together plain flour, baking powder and salt in a bowl and keep it aside.
  3. In another bowl, mix the cocoa powder with 1/4 cup milk and 1 tbsp sugar and keep it aside.
  4. In a large mixing bowl or in the bowl of electric mixer , beat butter with sugar until creamy.
  5. Add eggs one at a time and mix until well incorporated. Add vanilla essence and mix well.
  6. Then alternatively add the flour mixture and 1 cup milk and mix on low speed until all is well incorporated.
  7. Remove 2 cups of batter and mix them with the chocolate mixture.
  8. Pour / spoon 2 tbsp of vanilla (plain) batter into the centre of the prepared cake tin, allowing it to spread.
  9. Then add 2 tbsp of chocolate layer into the centre of the vanilla batter and allow to spread.
  10. Continue adding 2 tbsp of both the batters alternatively until all the batter has been used.
  11. Bake in the preheated oven for 50-60 minutes, until the cake is cooked and a skewer inserted into the centre comes out clean.
  12. Turn the cake out onto a wire rack to cool completely before frosting...
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 the cake on a serving plate or cake stand and level the top and sides of cake with a knife.
  2.  Cover the cake with the chocolate buttercream frosting..   




          3. Then cover the entire cake with Black fondant.
          4. Cut off some strips of grey coloured fondant and wrap around the cake.
          5. Make the apps with different coloured fondants ( since this is a time consuming process, I did this on previous day ) and buttons (volume and home) with grey coloured fondant.



            6. Then stick / paste these apps and buttons on the cake using little water.



                7. When ready to serve, cut the cake into slices and serve....




Recipe Source for Zebra Cake from here

Tuesday, 26 July 2016

Karaikudi Kozhi Kuzhambu / Karaikudi Chicken Curry


Ingredients:

1/2 kg chicken
2 onions, sliced
1 big tomato, chopped
5-7 big garlic cloves
1 big piece ginger
1 1/2 tbsp kashmiri chilli powder
1 tbsp garam masala
1 tsp turmeric powder
1 cup grated coconut
1 tbsp cashew nuts
1/2 tsp poppy seeds
1/2 tsp mustard seeds
1 tsp pepper corns
1/4 tsp cumin seeds
salt to taste
oil

Preparation:
  1. Cut the chicken into pieces, clean it and keep it aside. Grind the garlic and ginger together to a paste.
  2. Grind the grated coconut, cashew nuts and poppy seeds together to a smooth paste adding little water.
  3. Heat 2-3 tbsp oil in a thick bottomed pan and add sliced onions and saute well.
  4. Add ginger-garlic paste and saute well till the raw smell disappears.
  5. Then reduce the flame and add the turmeric powder and mix well.
  6. Add kashmiri chilli powder and saute well for a minute.
  7. Add garam masala, chopped tomato and salt and mix well and cook covered on low flame till the tomato gets cooked.
  8. Then add cleaned chicken pieces and enough salt and mix well. Cover and cook on medium flame till the chicken is half cooked.
  9. Add 3/4-1 cup of water to this and boil well.
  10. Then add ground coconut paste, mix well and cook it covered on low flame till the chicken is cooked well and the gravy is slightly thickened. Switch off the flame.
  11. Heat little oil in a pan and splutter mustard seeds. Add pepper corns and fry it and reduce the flame to low and add cumin seeds.
  12. Switch off the flame and add a pinch of chilli powder and mix well. Pour this over the curry and garnish with coriander leaves...
Recipe adapted from here..

Monday, 25 July 2016

Muringayila Idli / Drumstick Leaves Idli


Ingredients:

1 1/2- 2 cups idli batter
1/2 cup drumstick leaves/ muringayila, cleaned
2 green chillies, finely chopped
1/4 tsp cumin seeds
1/4 tsp mustard seeds
1 tsp oil

Preparation
  1. Remove the drumstick leaves/ muringayila from its stem,wash it and chop it roughly. 
  2. Heat oil in a pan and splutter mustard seeds and cumin seeds.
  3. Add chopped green chillies and mix well.
  4. Add the cleaned drumstick leaves and saute for 1-2 minutes on low flame. Remove it from the flame.
  5. Then add this to the idli batter and mix well.
  6. Grease the idli moulds with little oil  and pour the idli batter in the moulds.
  7. Place them in the steamer, close with a tight lid and steam cook on medium flame for about 15 minutes or until idlis get cooked well.
  8. Remove from the flame and allow to cool. Then remove the idlis from the moulds using the spoon and serve with sambar/ kadala curry / chutney.....

Sunday, 24 July 2016

Prawn Jalfrezi


Ingredients:

12-15 big prawns / 250 gm prawns, cleaned
2 big onions, diced
2 medium tomatoes, chopped
1 tbsp ginger, chopped
1 tbsp garlic, chopped
5 green chillies, chopped
1 capsicum, chopped
1- 1 1/2 tbsp kashmiri chilli powder
1 tsp garam masala
1 tsp cumin seeds
salt to taste
3 tbsp chopped coriander leaves
2 tbsp oil

Preparation:
  1. Heat oil in a pan and splutter cumin seeds.
  2. Add chopped green chillies, ginger and garlic and saute till the raw smell disappears.
  3. Add diced onions and tomatoes and saute well.
  4. Add chilli powder , garam masala and salt, mix well and cook for 2 minutes in low flame.
  5. Add 1/4 cup water and mix well. Then add cleaned prawns and cook covered for about 5 minutes at low flame.
  6. Add the chopped capsicum to this and cook for 2 minutes.
  7. Garnish with chopped coriander leaves and remove from flame...Serve hot...

Saturday, 23 July 2016

Mango Mastani


Ingredients:

1 big ripe mango /1 1/2 cup mango, peeled and chopped
1 cup chilled milk
2 tbsp sugar
2-3 scoop ice cream
1 tbsp cashew nuts, chopped
3-4 almonds/ pistachios, chopped
1 tbsp tutti frutti
2-3 glazed cherries

Preparation:
  1. In a blender, add 1 cup diced mangoes and sugar and blend well till smooth and creamy.
  2. Add chilled milk to this and blend well.
  3. Pour this in 2-3 serving glasses till 3/4th and top it with a large scoop of ice cream.
  4. Garnish with 1/2 cup chopped mangoes, chopped nuts, tutti frutti and glazed cherries and serve immediately....

Friday, 22 July 2016

Kerala Mixture


Ingredients:

3 cups gram flour/ kadalamavu
1 1/2-2 tsp chilli powder
1/2 tsp turmeric powder
1/4 tsp asafoetida/ kaayapodi
1/2-3/4 cup peanuts with skin
1/4 cup split chana dal/ roasted gram / pottukadala
2-3 sprigs curry leaves
salt to taste
water as required
oil for frying

Preparation:
  1. To prepare Sev,  add 2 cups of gram flour, 1/4 tsp turmeric powder, 1/2 tsp chilli powder, a pinch of asafoetida and salt in a bowl and mix well. Add water little by little to this and knead to form a soft dough.
  2. Heat oil in a pan on medium high heat. Fill the idiyappam / string hopper maker with the dough and press it into the oil in a circular motion. Don't overcrowd the pan.
  3. Fry it on medium flame till it turns golden brown on each side. Take care not to burn the sev.
  4. Repeat the same process until all the dough is used.
  5. Crush/ break the sev gently into small pieces with your hand and keep it aside.
  6. To prepare boondi, add 1 cup gram flour, 1/2 tsp chilli powder, 1/4 tsp turmeric powder, a pinch of asafoetida and salt in a bowl and mix well. Add enough water to make a smooth batter. The batter should be of pouring consistency.
  7. Heat oil in a pan and gently pour little batter over a perforated ladle/ slotted spatula held on top of the hot oil . The batter will then drop into the oil in the form of small circular droplets. 
  8. Fry it in batches at medium flame till golden colour and crispy. Remove them from the oil and drain them on a paper towel.
  9. Then to the hot oil, add the peanuts and fry for a minute. Then add curry leaves and chana dal and fry till crispy and drain them on a paper towel.
  10. In a large mixing bowl, mix together the sev, boondi, fried peanuts, chana dal and curry leaves. Sprinkle 1/2 tsp chilli powder, a pinch of asafoetida and little salt and mix well.
  11. Allow it to cool completely and store it in an airtight container...

Thursday, 21 July 2016

Kozhi Malli Peralan / Chicken Coriander Dry Roast


Ingredients:

1 kg chicken
2 medium onions, thinly sliced
1 medium tomato, chopped
1 inch piece ginger, crushed
4 big garlic cloves, crushed
2 sprigs curry leaves
3 tbsp coriander powder
1 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1 1/2 - 2 tsp black pepper powder
1/2 tsp fennel seeds
1/2 tsp mustard seeds
2 tbsp oil
1 cup thin coconut milk
1 cup thick coconut milk
salt to taste

Preparation:
  1. Cut the chicken into pieces, clean it and keep it aside.
  2. Heat oil in a thick bottomed wide pan at medium flame and splutter mustard seeds.
  3. Add fennel seeds and saute for a minute.
  4. Add ginger, garlic and curry leaves and saute well till raw smell disappears.
  5. Add sliced onions and tomatoes and saute well till onions turn transparent and tomatoes are soft.
  6. Now add the cleaned chicken pieces and mix well and then cook it for 10 minutes.
  7. Then add coriander powder, chilli powder, turmeric powder, garam masala and black pepper powder and mix well till the masala is well coated with the chicken.
  8. Add salt and thin coconut milk to this and cook covered for 15-20 minutes at medium flame. 
  9. Remove the lid and then increase the flame and cook till all the water dries up.
  10. Then reduce the flame to medium and add the thick coconut milk and cook until the gravy thickens.
  11. Remove from the flame and serve with appam, pathiri , porotta etc..
Recipe Source: Pazham Pappadam Paayasam

Wednesday, 20 July 2016

Vellapayar - Vellarikka Curry / Black Eyed Beans - Yellow Cucumber Curry


                  Today's recipe is a simple Payar-Vellarikka curry which goes well with rice, pathiri, neer dosa etc... Here I prepared this curry by roasting the grated coconut with fennel seeds and shallots..But you can also prepare this without roasting the coconut. Just grind the fresh grated coconut with fennel seeds and shallots adding little water and add to the curry....

Ingredients:

1 cup vellapayar / black eyed beans
1 vellarikka / yellow cucumber ( 2 cups), peeled and cubed
1 1/2-2 tsp chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
2 garlic cloves, crushed
2 green chillies, slit
1 onion, sliced
1 tomato, chopped
1 cup grated coconut
1 tsp fennel seeds
3-4 shallots
1 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves
salt to taste
oil

Preparation:
  1. Wash and soak black eyed beans in water for 3-4 hours. 
  2. Heat a pan and add the grated coconut along with fennel seeds and shallots and dry roast till brown. Then grind it to a fine paste adding little water and keep it aside.
  3. Cook the soaked beans/ payar in a pressure cooker with chilli powder, coriander powder, turmeric powder, green chillies, onion, tomato,garlic and salt adding enough water for 2 whistles.
  4. Then add vellarikka pieces to this and cook for 1-2 whistles.
  5. Add the ground coconut paste to the cooked black eyed beans, mix well and allow it to boil at medium flame. Adjust the salt and switch off the flame.
  6. Heat oil in a small pan and splutter mustard seeds. Add dry red chillies and curry leaves and pour this over the curry...Serve with rice/ pathiri etc...

Tuesday, 19 July 2016

Pineapple Custard Pudding


Ingredients:

1 cup pineapple, finely chopped
2 cups milk
3/4 tin condensed milk
1 tbsp custard powder
8-10 gm china grass
sugar as required

Preparation:
  1. Soak china grass in 1/2 cup of water for 10 minutes.
  2. In a saucepan, heat milk, condensed milk and 3-4 tbsp sugar on medium flame. Add custard powder to this and stir continuously until it becomes smooth and thick.
  3. In a pan, add the chopped pineapple and cook with 2 tbsp sugar on low flame till it turns soft.
  4. In the meantime, melt the soaked china grass in another pan on low flame, stirring continuously until the china grass dissolves completely.
  5. Add the cooked pineapple and the melted china grass to the hot milk mixture and mix well.
  6. Remove from the flame and pour it into a serving dish /pudding tray. Allow this to cool down for 5-10 minutes and then refrigerate until it sets...
  7. Garnish with cherries / pomegranate seeds and serve it chilled...

Sunday, 17 July 2016

Meen Thairu Curry / Fish in Curd and Coconut Gravy


Ingredients:

1/2 kg fish ( thick fleshed fish like king fish/ pomfret etc)
1 cup grated coconut
1/4 tsp turmeric powder
1 tbsp kashmiri chilli powder
1/2 tsp cumin seeds
1/2 cup curd/ yoghurt/ Thairu
1-2 green chillies
1 1/2 tbsp ginger, sliced
salt to taste
few curry leaves
1 tbsp coconut oil

Preparation:
  1. Cut the fish into pieces, clean it and keep it aside.
  2. Grind together grated coconut, turmeric powder, chilli powder, cumin seeds and curd to a smooth paste adding 1/2 cup of water.
  3. In a pan, add the ground coconut paste, 1/2 cup water, sliced green chillies, ginger, salt and curry leaves and mix well. 
  4. Add more water if required and mix well. Then switch on the flame and bring it to a boil.
  5. Add cleaned fish pieces to this and swirl the pan to mix everything well.
  6. When it starts to boil, reduce the flame to medium and cook covered till the gravy thickens and the fish is cooked.
  7. Remove the lid and then cook on low flame for 2-3 minutes. Add coconut oil and few curry leaves and switch off the flame. Serve with rice, pathiri etc...
Recipe Source: Magic Oven

Friday, 15 July 2016

Chicken Samosa


             Today's recipe is chicken samosa which is one of the favourite snack prepared during Ramadan for Iftar in Malabar area. Here I explained two methods of preparing Homemade Samosa Sheets with step by step photos. The 2nd one is the commonly used and easy to prepare method. If you want to prepare it in bulk and store it for future use, 1st method is ideal... To store the sheets, stack them together and put them in the zip-lock bag and place them in the freezer. 

Ingredients:

Chicken filling / chicken masala

For Method 1:

1 1/2 cup plain flour/maida
salt to taste
water as required
1 tbsp oil

For Method 2:

1 1/2 cup plain flour/ maida
2 tsp ghee/oil
water as required
salt to taste

Preparation:

Method 1:
  1. In a bowl, add plain flour and salt and mix well.
  2. Add water little by little to this and knead well to make a firm and soft dough and then divide this dough into 8 equal balls.
  3. Take 4 balls and roll/ flatten each ball into small circles as shown below..


           4. Layer all rolled circles one over other, sprinkle some flour and add a tsp of oil between the layers and spread well evenly using your fingers. Now you have stack of 4 small circles.


           5. Press gently on the edges together and roll this stacked sheet using a rolling pin.


      
             6. Heat a pan/ tawa and place the stacked sheet on this pan and cook for a few seconds on low flame until the sheet changes colour slightly on each side. Don't overcook the sheet...

       
      7. Remove the sheet from the flame and carefully separate/ peel off the layers and stack them up again and fold them.


         8 . Cut off the curved edges from both sides and cut them equally using a knife.




        9. Open each sheet and now your rectangular samosa wraps / sheets are ready... Repeat the same with remaining 4 balls..
            ( Do not let this sheet to dry- stack them together and keep inside a plastic sheet or cover this with a kitchen towel ).


      10. To fold samosa, take 1 samosa sheet and follow the steps as shown below.....




        11. Fill that triangle with chicken filling and fold it again.



            12. Spread some flour paste (mix 1 tbsp plain flour/ maida with 1 1/2 tbsp water) on the sheet edge and fold again to seal the edge. Do the same with all the remaining sheets...



 
           13.  Heat oil in a pan and fry the samosas on medium flame till both sides turn golden brown.
           14.  Remove them from the oil and drain them on a paper towel. Serve with tomato sauce....
  • To store the sheets, stack them together and put them in the zip-lock bag and freeze it..

Method 2:
  1. In a bowl, add flour, oil/ghee and salt and mix well. Add water little by little to this and knead well to make a smooth dough.
  2. Make small balls from the kneaded dough and roll each ball into a circle.


          3. Cut the circle into four quarters as shown below..


        4. Take one quarter, apply little water along the edges and fold it to make a cone.
        5. Fill 2 tsp of the chicken filling and seal the other end of the cone with little water/ maida mixtute. ( Mix 1 tbsp flour with 1 1/2 tbsp water ).





      6.  Heat oil in a pan and fry the samosas on medium flame till both sides turn golden brown.
      7.  Remove them from the oil and drain them on a paper towel. Serve with tomato sauce....



Thursday, 14 July 2016

Egg and Mushroom Roast


Ingredients:

4 hard boiled eggs
10-12 button mushrooms, cut each into two pieces
2 large onions, thinly sliced
1 large tomato, chopped
2 tsp ginger, crushed
2 tsp garlic, crushed
2 sprigs curry leaves
2 tsp chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala
salt to taste
oil

Preparation:
  1. Heat 2-3 tbsp oil in a pan and add sliced onions and little salt and saute well till light brown.
  2. Add crushed ginger, garlic and curry leaves and saute well for 1-2 minutes.
  3. Add chilli powder, coriander powder, turmeric powder and garam masala and saute for 1 minute till the raw smell goes.
  4. Add the chopped tomatoes, 1/2 cup water and chopped mushrooms and mix well.
  5. Adjust the salt and cook covered for few minutes till the tomatoes become soft and oil starts to separate.
  6. Then add boiled eggs, mix well and cook for 1-2 minutes.
  7. Switch off the flame and serve with chapati, pathiri etc...
Recipe adapted from here...

Wednesday, 13 July 2016

Fruity Lemonade Popsicles


Ingredients:

1 kiwi, peeled and thinly sliced
5 strawberries, chopped
8-10 blueberries
8 raspberries,chopped
1 1/2-2 cups fresh lemonade

Preparation:
  1. In a mixing bowl, add all the chopped fruits. 
  2. To your popsicle molds, put this fruits mixture and then fill your mold with fresh lemonade to cover the fruits.
  3. Cover mold, add sticks and place in the freezer and freeze it for 5-6 hours or overnight.
  4. To release the popsicles, run the moulds under warm water for 30 seconds...Serve it immediately...
  • To prepare fresh lemonade, add 1/4 cup water and 1/4 cup sugar in a saucepan and bring to boil. When the sugar dissolves, switch off the flame and let it cool. Then add about 1/4 cup lemon juice and 3 cups of cold water and mix well.
  • Instead of lemonade, you can use any fruit juice of your choice....

Monday, 11 July 2016

Strawberry Drop Cookies


Ingredients:

1 1/2 cup plain flour/ maida
1 1/2 tsp baking powder
a pinch of salt
100 gm unsalted butter
2 eggs
1 cup sugar, powdered
3-4 tbsp strawberry crush /  puree
1/4-1/2 tsp pink food colour
1/4-1/2 tsp strawberry essence

Preparation:
  1. Preheat oven to 180 degree celcius. Line the baking tray with parchment paper/ baking paper.
  2. In a bowl, sift the plain flour, baking powder and a pinch of salt together.
  3. In another bowl, beat the butter and sugar using electric beater until soft and fluffy.
  4. Beat in eggs, one at a time and then add  strawberry crush / puree and mix well.
  5. Add pink food colour and mix well. Then add strawberry essence and mix well.
  6. Add the sifted flour to this mixture and mix well.
  7. Drop by 1/2 tsp of cookie batter to the prepared baking tray, leaving some space between each drop of batter.
  8. Bake in the preheated oven for 12-15 minutes. Allow to cool for 5 minutes...Enjoy!!!
  • To prepare the strawberry puree, chop strawberries coarsely and blend until smooth. 
  • When you take the cookie out of the oven, it may be slightly soft at the centre. But as it cools it would become crispy. This cookie is soft inside and crispy outside....
Recipe adapted from here...

Sunday, 10 July 2016

Vendakka Mathi Curry / Sardine Curry With Okra


Ingredients:

12-15 sardines /mathi, cleaned
6-8 vendakka / okra / ladies finger
1 cup grated coconut
5 shallots
2 tsp chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1 onion, sliced
1" piece ginger, crushed
2-3 green chillies, chopped
1 tomato, chopped
2-3 tbsp tamarind pulp
few curry leaves
1 tsp fenugreek seeds/ uluva
salt to taste
2-3 tbsp oil

Preparation:
  1. Clean and cut each sardine into 2 pieces and keep it aside.
  2. Wash and chop okra into pieces / cubes and keep it aside.
  3. In a pan, add grated coconut and saute for 4-5 minutes and then add shallots , curry leaves and roast until brown.
  4. Then add chilli powder, coriander powder and turmeric powder and mix well.
  5. Remove it from flame and grind this roasted coconut to a smooth paste adding little water and keep it aside.
  6. Heat oil in a pan and splutter fenugreek seeds. Add sliced onion and saute well till transparent.
  7. Add crushed ginger, green chillies and chopped tomato to this and saute well.
  8. Then add chopped okra and saute for 4-5 minutes on medium flame.
  9. Add tamarind pulp and ground coconut paste and mix well. Add enough hot water and salt and let it boil.
  10. Add cleaned sardines and curry leaves and cook till the gravy thickens and the fish pieces turns soft and cooked.
  11. When oil starts to appear on top, switch off the flame...Serve with rice, pathiri, neer dosa etc...

Saturday, 9 July 2016

Chocolate Ice cream


Ingredients:

2 1/2 cup heavy whipping cream
1 can condensed milk
1/2 cup unsweetened cocoa powder
1 tsp vanilla essence
1/4 cup mini chocolate chips

Preparation:
  1. In a saucepan, heat condensed milk and cocoa powder over low heat for about 2 minutes stirring continuously until combined.
  2. Then switch off the flame and keep it aside to cool.
  3. In a large bowl, beat heavy whipping cream and vanilla essence until medium peaks form.
  4. Add the condensed milk mixture to this and mix gently using the hand mixer for 15-30 seconds.
  5. Add chocolate chips and mix well with a spatula.
  6. Transfer to a freezer safe container and freeze for 8 hours or overnight...
  7. To serve, keep it out of the freezer for 5 minutes, scoop out and then serve :)
Recipe adapted from here

Friday, 8 July 2016

Green Apple Pickle


Ingredients:

2 green apples
1 tbsp ginger, chopped
1 tbsp ginger, chopped
1 sprig curry leaves
1/4 tsp asafoetida
1/2 tsp fenugreek powder
1 1/2 tbsp chilli powder
1/4 tsp turmeric powder
2 tbsp vinegar
salt to taste
1/2 tsp mustard seeds
2 tbsp oil ( sesame oil)

Preparation:
  1. Chop the apples into small pieces and mix it with salt in a bowl.
  2. Heat oil in a pan and splutter mustard seeds.
  3. Add chopped ginger, garlic and curry leaves and saute till the raw smell disappears.
  4. Then reduce the flame to low and add fenugreek powder, asafoetida, chilli powder and turmeric powder and saute for 1-2 minutes.
  5. Now add the chopped apples and 2 tbsp water, mix it well and cook for 2 minutes until all the apple pieces are well coated with the spices. Check for salt, and add more if required.
  6. Add the vinegar and then switch off the flame.
  7. Allow it to cool completely and store in an air tight glass container/ bottle...

Thursday, 7 July 2016

Kachumber / Cucumber, Onion & Tomato Salad


Ingredients:

1 cucumber, peeled and chopped
1 onion, chopped
1 big tomato, chopped
1 green chilli, chopped (optional)
freshly squeezed lemon juice
salt to taste
few chopped coriander leaves

Preparation:
  1. In a bowl, add chopped cucumber, onion, tomato, green chilli and mix well.
  2. Add lemon juice and salt to this and toss well until all the ingredients are mixed well.
  3. Check the salt and add more salt or lemon juice, if required.
  4. Garnish with chopped coriander leaves and serve with biriyani, neychor etc....
  • You can replace the lemon juice with vinegar......

Wednesday, 6 July 2016

Thalassery Chicken Biriyani


                                            Eid Mubarak to all my readers.....

Ingredients:

For Rice:

4 cups jeerakashala / kaima rice or basmati rice
3 cinnamon pieces
5 cardamoms
5 cloves
1 tsp ghee
salt to taste

For Chicken Masala:

1 kg chicken, cut into pieces
1 inch ginger
6 big garlic cloves
15 green chillies
3 medium tomatoes, chopped
1/2 cup coriander leaves
1/4 cup mint leaves
lemon juice of 1/2 lemon
salt to taste
1 tsp garam masala + extra to sprinkle

5 medium onions, for frying
1 cup ghee / half oil and ghee
4 tbsp cashew nuts
4 tbsp raisins

Saffron milk ( a pinch of saffron soaked in 1/2 cup of hot milk)

Preparation:
  1. Heat ghee ( or half oil and half ghee) in a pan and add thinly sliced onions and fry till golden colour in batches.
  2. Remove them from oil and add the cashew nuts and fry till golden colour and then fry the raisins till it puffs up. Remove them and keep it aside with the fried onion.
For Chicken Masala:
  1. Cut chicken into pieces, clean it and keep it aside.
  2. Grind ginger, garlic and green chillies together to a coarse paste.
  3. In a thick bottomed deep pan, heat 1-2 tbsp onion fried remaining oil and add the paste and cook till the raw smell disappears.
  4. Then add the chopped tomatoes and cook till soft.
  5. Add the cleaned chicken pieces and salt and cook in the masala for 2 minutes.
  6. Add some coriander and mint leaves and mix well. Then add a tsp of garam masala and mix well.
  7. Add 1/2 cup of water and close with a lid and cook till the chicken is soft and cooked. Switch off the flame.
  8. On top of the chicken masala, add some lemon juice, half of the fried onions, some cashew nuts, raisins and some chopped coriander and mint leaves. Keep it aside.
For Rice:
  1. Wash and drain the rice.
  2. In a thick bottomed pan, take 6 cups of water and add a tsp of ghee, cinnamon, cloves and cardamom.
  3. Add drained rice and salt and cook the rice on low flame. Switch off the flame, when the water almost evaporates and the rice is 80 percent cooked.
For Layering:
  1. Add half of the cooked rice and spread evenly on top of the chicken masala.
  2. Sprinkle some of the fried onions, fried cashew nuts and raisins, chopped coriander and mint leaves and some garam masala.
  3. Add 2-3 tsp onion fried ghee on top of rice. Sprinkle half of the saffron milk.
  4. Then again layer half of the remaining cooked rice and spread evenly.
  5. On top of that sprinkle some fried onions, cashew nuts, raisins, chopped coriander and mint leaves and some garam masala.
  6. Add 3 tsp of onion fried ghee over the biriyani and sprinkle the saffron milk. 
  7. Close with a tight lid and keep some weight on top and cook on low flame for 15 minutes. 
  8. Garnish with fried onions, cashew nuts, raisins and coriander leaves and serve with raita, biriyani chutney and pickle..
Recipe adapted from here..
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