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Thursday, 29 September 2016

Palak / Spinach Batura


Ingredients:

250 gm plain flour
1 tsp yeast
1 tbsp yoghurt
1/2 tsp sugar
3/4-1 cup palak / 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, add plain flour, yoghurt, yeast, sugar, salt and required amount of palak puree and mix well.
  3. Knead it well to make a soft dough and keep it aside, covered for 3-4 hours.

       4. Then knead it again and roll the dough in a floured surface using a rolling pin and cut out flower/ desired shapes using a cookie cutter.
         5.Heat oil in a pan on medium flame and deep fry the batura's on both sides. Drain on paper towels and serve...
  • You can also make small lemon size balls out of the dough and roll it into thin discs and deep fry in the oil...

Wednesday, 28 September 2016

Kaya Aattirachi Curry / Mutton Curry with Raw Banana


Ingredients:

2 big raw banana
1/2 kg mutton
1 cup grated coconut
2 tsp coriander powder
2 tsp chilli powder
1/2 tsp turmeric powder
4 cloves
1 tsp fennel seeds
3 garlic cloves
2 sprigs curry leaves
1/4 cup shallots, finely chopped
2 tbsp oil
salt to taste

Preparation:
  1. Peel and slice raw bananas into 2" long pieces and wash in a little salt water to which little turmeric powder has been added.
  2. Cut mutton into small pieces and clean it.
  3. Grind together grated coconut, fennel seeds, garlic and cloves to a smooth paste adding little water.
  4. In a pressure cooker or in a large heavy bottomed pan, add sliced bananas, cleaned mutton, coriander powder, chilli powder, turmeric powder, salt and 1 cup of water and mix well.
  5. Then cook it covered until the mutton is cooked well.
  6. Add the ground coconut paste to the cooked mutton, simmer and cook for 5 minutes and then remove from flame.
  7. Heat oil in a pan and fry shallots and curry leaves until the shallots are transparent. 
  8. Pour this into the curry and mix well. Serve hot....
Recipe adapted from " Malabar Cuisine"

Monday, 26 September 2016

Spicy Tomato Noodles


Ingredients:

100 gm noodles
2 tomatoes, finely chopped
1 onion, chopped
1/4 cup capsicum, chopped
1 tsp ginger, crushed
1 tsp garlic, crushed
1-1 1/2 tsp chilli powder
1 tbsp tomato sauce
2  tbsp coriander leaves, chopped
2 tbsp oil
salt to taste
grated cheese for garnishing

Preparation:
  1. 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.
  2. Heat oil in a thick bottomed pan and add crushed ginger and garlic and saute well till the raw smell disappears.
  3. Add chopped onion and capsicum to this and saute well.
  4. Add chopped tomatoes and saute well till tomatoes turn soft and mushy. 
  5. Add chilli powder to this and mix well.
  6. Then add tomato sauce, chopped coriander leaves and salt and mix well.
  7. Add drained noodles to this and mix well for 2 minutes on medium flame. Remove it from the flame.
  8. Garnish with grated cheese and serve hot....

Sunday, 25 September 2016

Strawberry Puff Pastry Pillows


Ingredients:

1 cup strawberries
1/4 cup sugar
1 tsp vanilla essence
1 tbsp cornflour
1 1/2 tbsp cold water
puff pastry sheets, cut into 8 squares
1 beaten egg for brushing

Preparation:
  1. Thaw the puff pastry sheet at room temperature.
  2. Wash the strawberries and chop them into small pieces.
  3. In a saucepan , add the chopped strawberries and sugar and simmer on medium heat for about 10-15 minutes without adding water, stirring in between until the strawberries are soft.
  4. Then remove from the flame and add the vanilla essence.
  5. Mix 1 tbsp cornflour with 1 1/2 tbsp cold water and add this to the strawberry mixture, while the mixture is still hot but not boiling. 
  6. Stir well until it thickens and then allow it to cool.
  7. Preheat the oven to 200 degree celcius. Grease a baking tray with oil or line it with aluminium foil/ parchment paper.
  8. Roll out the thawed puff pastry sheet on a lightly floured surface and cut into squares.
  9. Take the puff pastry square and place 1 1/2 tbsp of strawberry mixture on one side of the pastry and fold/ cover it with the other side and press to seal on the sides with a fork.
  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...

Friday, 23 September 2016

Kappa Masala / Tapioca Masala


Ingredients:

1/2 kg tapioca/ kappa / kolli kizhangu
4-5 dry red chillies
5 garlic cloves
1/2 tsp turmeric powder
2 sprigs curry leaves, chopped
1/2 tsp mustard seeds
2 tbsp oil
salt to taste

Preparation:
  1. Peel and cut the tapioca into cubes and wash it thoroughly.
  2. In a large pan ,cook the tapioca adding about 6-7 cups of boiling water, salt and 1/4 tsp turmeric powder , until the pieces are soft ( for about 10-15 minutes, but not mashed up). Then drain the water and keep it aside.
  3. Crush the garlic and dry red chillies together to a coarse mixture in a pestle and mortar and keep it aside.
  4. Heat oil in a pan and splutter mustard seeds.
  5. Add the crushed mixture and 1/4 tsp of turmeric powder and saute for a minute on medium flame until the raw smell disappears.
  6. Add the cooked tapioca, chopped curry leaves and salt to this and mix well until the masala coat well with the tapioca.
  7. Remove from the flame and serve with fish curry or as a snack with tea....
Recipe adapted from Edible Garden..

Thursday, 22 September 2016

Pomegranate Ice cream


Preparation:

2 big pomegranates / 3/4 cup pomegranate juice
2 cups heavy cream
1 tin condensed milk / 1 1/4-1 1/2 cup sugar

Preparation:
  1. Make juice from the pomegranates and keep 3/4 cup aside.
  2. In a bowl, whip the cream until it forms stiff peaks.
  3. Add the pomegranate juice to this and whip again.
  4. Then add the condensed milk and whip again for a minute until well blended.
  5. Transfer it to a freezer safe container and freeze for 8 hours or overnight...
  6. To serve, keep it out of the freezer for 5 minutes, scoop out and then serve :)
Recipe adapted from here...

Wednesday, 21 September 2016

Mushroom Korma / Kurma


Ingredients:

250 gm mushrooms, cut into pieces
1 tomato, chopped
1 cup thick coconut milk
6 garlic cloves
1 piece ginger
1 onion, sliced
5 green chillies
1 tsp garam masala
2 tsp coriander powder
1/2 tsp chilli powder
1/4 tsp turmeric powder
2 tbsp oil
2 sprigs coriander leaves
1/4 tsp mustard seeds
1/2 tsp lemon juice
salt to taste

Preparation:
  1. In a bowl, mix chilli powder, coriander powder, turmeric powder and garam masala to a paste adding little water and keep it aside.
  2. Heat oil in a pan and splutter mustard seeds. 
  3. Add sliced onions to this and saute well.
  4. Add sliced ginger, green chillies, garlic and tomatoes and saute well till soft.
  5. Then add the masala paste and mix well till the water evaporates.
  6. Add the mushroom pieces and salt to this and cook it covered on low flame till done.
  7. Now add the coconut milk and when it starts boiling, add the coriander leaves and lemon juice and mix well.
  8. Switch off the flame and serve hot ...

Monday, 19 September 2016

Cauliflower Chikkiyathu / Scrambled Cauliflower


Ingredients:

3 cups cauliflower, finely chopped
2 onions, finely chopped
1 tbsp ginger, finely chopped
1 tsp garlic, finely chopped
1 tomato
1/4 cup coriander leaves, chopped
1/4 tsp turmeric powder
1-1 1/2 tsp chilli powder
1 1/2 tsp lemon juice
1 tsp roasted cumin powder
salt to taste
2-3 tbsp oil

Preparation:
  1. Chop the cauliflower into fine pieces. Grind the tomato into paste and keep it aside.
  2. Heat oil in a pan and add finely chopped onions, ginger and garlic and saute well on low flame.
  3. Add tomato paste, chopped coriander leaves, turmeric powder, chilli powder and salt and mix well for 2 minutes.
  4. Add finely chopped cauliflower, mix well and cook it covered on low flame. Sprinkle little water, if required while cooking.
  5. Then add lemon juice and mix well. Add roasted cumin powder to this and remove from flame...Serve as a side dish or as a filling for snacks/ sandwich...

Sunday, 18 September 2016

Koonthal Undaputtu / Rice Balls with Squid Masala


Ingredients:

1/2 kg squids, cleaned
1 1/2-2 tsp kashmiri chilli powder
1/4 tsp turmeric powder
2 big onions, chopped
1 tsp ginger-garlic paste
2-3 green chillies, chopped
1 small tomato, chopped
a pinch of turmeric powder
1/2 tsp garam masala
few curry leaves
chopped coriander leaves
2 cups of rice flour
1 cup grated coconut
salt to taste
oil

Preparation:
  1. Cut the squid into pieces, clean it and marinate with chilli powder, turmeric powder and salt and keep it aside for 10 minutes.
  2. Then fry the marinated squid and keep it aside.
  3. Heat oil in a pan and add chopped onions, curry leaves and green chillies and saute well.
  4. Add ginger-garlic paste, chopped tomato, turmeric powder and garam masala and mix well.
  5. Add fried squid and coriander leaves and mix well for 1-2 minutes and remove from the flame.
  6. In a bowl, mix rice flour and salt and add the required amount of boiling water (about 2 cups) and knead well to a smooth dough.
  7. Make lemon size balls out of the dough and flatten it with hand . Add 1 tbsp squid  masala into it and make a small ball.
  8. Roll this ball in the grated coconut. Repeat the same process with the remaining dough and squid masala.
  9. Steam cook the prepared balls for 15-20 minutes or until it is done. Remove from the flame and serve hot as a snack or breakfast item.. 

Saturday, 17 September 2016

Potato Bonda


Ingredients:

1/2 kg potatoes
1 small onion, chopped
3 green chillies, chopped
1 inch ginger, chopped
1 sprig curry leaves, chopped
1 tbsp urad dal
1 tbsp chana dal
1/2 tsp mustard seeds
a pinch of asafoetida
1 tsp lemon juice
2 tbsp coriander leaves, chopped
1 1/4 cup gram flour / kadalamavu
1/2 tsp chilli powder
1/2 pinch of baking soda
salt
oil

Preparation:
  1. Cook the potatoes, mash it well and keep it aside.
  2. Heat oil in a pan and splutter mustard seeds. Add urad dal and chana dal and saute for 30 seconds.
  3. Add turmeric powder, asafoetida, chopped onion, green chillies,ginger and curry leaves and saute for a minute.
  4. Add mashed potatoes and salt and mix well.
  5. Then add the lemon juice and chopped coriander leaves and mix well.
  6. Switch off the flame and allow it to cool and then make around 12-15 small balls.
  7. In a bowl, mix gram flour, chilli powder, a pinch of baking soda and 1/2 tsp salt and make a smooth batter adding about 1 cup of water.
  8. Heat oil in a deep pan. Dip each prepared potato ball in batter and carefully drop into hot oil.
  9. Fry it on medium flame till all sides are golden brown. 
  10. Remove it from the oil and drain them on a paper towel....Serve with tea..
Recipe adapted from here..

Friday, 16 September 2016

Malabar Prawns Fry


Ingredients:

1 cup prawns, cleaned
1 tsp chilli powder
1/2 tsp coriander powder
1/4 tsp pepper powder
1/4 tsp turmeric powder
1 tsp ginger, crushed
1 tsp garlic, crushed
3 green chillies, slit
2 sprig curry leaves
1/2 cup / 1 onion, sliced
salt to taste
2 tbsp oil

Preparation:
  1. In a manchatty/ claypot, add the cleaned prawns, chilli powder, turmeric powder, coriander powder, pepper powder, crushed ginger, garlic and salt and mix well.
  2. Add 1 cup of water to this, mix well and cook covered till prawns are cooked and all water dries up.
  3. Heat oil in another pan and fry the curry leaves and slit green chillies. ( Keep aside few curry leaves and 2-3 pieces of fried green chillies for garnishing).
  4. Add sliced onions to this and saute well. 
  5. Then add cooked prawns and stir well until it becomes dry and then remove from flame.
  6. Garnish it with fried curry leaves and green chillies and serve hot...

Thursday, 15 September 2016

Pistachio and Almond Cookies


Ingredients:

225 gm butter, softened
225 gm plain flour
140 gm caster sugar
1 egg yolk, lightly beaten
2 tsp almond extract
pinch of salt
55 gm ground almonds
55 gm pistachio, finely chopped

Preparation:
  1. Place the butter and sugar in a large bowl and beat together until light and fluffy.
  2. Then beat in the egg yolk and almond extract.
  3. Sift together the flour and salt into the mixture and add the ground almonds and stir until thoroughly combined.
  4. Then halve the dough, shape into balls and wrap in clingfilm and chill in the refrigerator for 30-60 minutes.
  5. Preheat the oven to 190 degree celcius and line 2 large baking sheets with baking paper.
  6. Unwrap the dough and roll out between 2 sheets of baking paper to about 3 mm thick.

       7. Sprinkle half the chopped pistachio over each piece of dough and roll lightly with the rolling pin.



          8. Cut out cookies with a heart-shaped cutter and place them on the baking sheets, spaced well apart.
          9. Then bake in the preheated oven for 10-12 minutes.
         10. Leave to cool for 5-10 minutes and then transfer the cookies to wire racks to cool completely.....      

Wednesday, 14 September 2016

Pal Payasam / Paal Payasam


Ingredients:

1/2 cup payasam rice/ unakkalari/ red rice
4 cups of milk
1 cup of water
3/4-1 cup sugar
3 cardamoms, crushed

Preparation:
  1. In a pressure cooker, add the washed rice, 2 cups of milk, 1 cup of water and sugar and mix well. Close with the lid and keep it in medium flame.
  2. When the steam starts coming out, put the pressure cooker weight and cook for 1 whistle on medium-low flame.
  3. Once the pressure releases, open the cooker and add the remaining 2 cups of milk and simmer for about 20 minutes on low flame ,stirring occasionally till the rice is cooked soft and the payasam get a thick creamy consistency.
  4. Check the sugar and add crushed cardamom and mix well.
  5. Switch off the flame and serve warm / cold...

Monday, 12 September 2016

Beef Biriyani



Eid Mubarak to all my readers.....

Ingredients:

750 gms / 3/4 kg beef, cut into pieces

For cooking beef :

2 tsp ginger-garlic paste
2 tsp coriander powder
1 tsp chilli powder
1/2 tsp turmeric powder
1 tsp pepper powder
1 tsp garam masala
1/2 tsp fennel powder
1 tsp lemon juice
salt to taste

For Beef Masala:

6 medium onions, thinly sliced
4 medium tomatoes, chopped
4-5 green chillies or as per taste, crushed
1 tbsp ginger paste
1 tbsp garlic paste
1/2 cup coriander leaves, chopped
1/4 cup mint leaves, chopped
1 1/2- 2 tsp garam masala
2 tbsp yoghurt / curd
2 tsp lemon juice
salt to taste
2 tbsp oil

For Rice:

2 cups basmati rice
4 cloves
4 cardamoms
2 cinnamon sticks
2 bay leaves
1 onion, sliced
3 3/4 - 4 cups of boiling water (including the beef stock)
salt to taste
4 tbsp ghee

For Garnishing:

1/2 cup fried onions
2 tbsp fried cashews
2 tbsp fried raisins
few chopped coriander leaves and mint leaves

Preparation:
  1. In a pressure cooker, add the cleaned beef and cook it adding coriander powder, chilli powder, ginger-garlic paste, pepper powder, turmeric powder, garam masala, lemon juice and salt adding 1/2 cup of water till done.
  2. When cooked, remove the beef stock from the cooked beef and keep it aside for cooking rice. ( This step is optional, it gives more taste to the rice).
For Rice:
  1. Wash and drain the rice. Heat ghee in a wide thick bottomed pan, add cardamom, cinnamon, cloves,bay leaves and sliced onion and saute till transparent.
  2. Add drained rice and saute for 2-3 minutes in low-medium flame. To this add boiling water along with the beef stock and salt and cook till the rice is done.
For Beef Masala:
  1. Heat oil in a large pan, add sliced onions and saute till transparent.
  2. Add crushed ginger-garlic paste and crushed green chillies and saute well.
  3. When the raw smell goes add chopped tomatoes and mix well.
  4. Add garam masala, chopped coriander leaves, mint leaves, yoghurt, lemon juice and salt and mix well.
  5. Add cooked beef pieces, mix well and cook for another 10-15 minutes in a low-medium flame. 
For Layering:
  1. In a wide thick bottomed pan, add little ghee and spread the prepared beef masala.
  2. Then add half of the cooked rice on top of it and sprinkle some garam masala, chopped coriander leaves, mint leaves, fried onions, cashews and raisins.
  3. Add the remaining rice and sprinkle remaining fried onions, raisins, cashew nuts, 1/2 tsp garam masala and chopped coriander leaves on top.
  4. Cover the pan with an aluminium foil and close with a tight lid and cook on low flame for 15-20 minutes.
  5. Switch off the flame and serve hot with raita and pickle....

Sunday, 11 September 2016

Popcorn Chicken / Chicken Popcorn


Ingredients:

250 gm boneless chicken pieces
1/2 cup buttermilk
3/4 cup plain flour
2 tbsp corn flour
1 tsp coriander powder
1- 1 1/2 tsp paprika powder
1 tsp pepper powder
1/4 tsp cumin powder
1/4 tsp oregano
1/2 tsp garlic powder
salt to taste
oil for frying

Preparation:
  1. Cut the chicken into small cubes / bite-size pieces. Then marinate it with buttermilk and salt and refrigerate for about 3-4 hours or overnight.
  2. Mix plain flour, corn flour, coriander powder, paprika powder, pepper powder, cumin powder, oregano, garlic powder and salt in a large zip lock bag/ plastic bag. Close the bag and shake until all of the ingredients are well mixed.
  3. Add the chicken cubes little by little to this mix and shake well again that all of the chicken cubes are well coated.
  4. Take the flour coated chicken cubes out of the bag and slowly shake off any excess flour in the chicken.
  5. Heat oil in a deep pan and fry the chicken pieces in the medium flame till golden brown.
  6. Remove them from the oil and drain them on a paper towel. Serve immediately with tomato sauce....
Recipe adapted from here...

Wednesday, 7 September 2016

Carrot Coconut Balls



Ingredients:

2 big carrots
1 cup grated coconut
1/2 tin condensed milk
2 tbsp ghee
a pinch of cardamom powder
2 tbsp chopped cashew nuts

Preparation:
  1. Wash and peel the carrots, grate it and keep it aside.
  2. Heat ghee in a pan and add grated coconut and grated carrots and saute well for 10-15 minutes on medium flame until the carrot turns soft.
  3. Add condensed milk to this and stir well for 5 minutes.
  4. Then add a pinch of cardamom powder and chopped cashew nuts and mix well and remove from flame.
  5. Rub little ghee on palm and take small portion of this mixture and roll them as small balls...Carrot Coconut Balls are ready to serve.....
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