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Tuesday, 29 November 2016

Kiwi Nutty Pudding



Ingredients:

1/2 cup kiwi fruits, chopped
1/2 litre milk
1 tin condensed milk
5 tbsp sugar
10 gm china grass
2 tbsp cashew nuts
200 ml fresh cream
kiwi slices, for garnishing

Preparation:
  1. Soak china grass in 1/2 cup of water for 10 minutes.
  2. In a pan, add chopped kiwi and 1 tbsp sugar and cook it adding little water ( about 2 tbsp) till all the water dries up. Keep it aside.
  3. In another pan, heat milk, condensed milk and 4 tbsp sugar on medium flame.
  4. In the meantime, melt the soaked china grass in another pan on low flame, stirring continuously until the china grass dissolves completely ( or microwave for 2 minutes).
  5. When the milk mixture reaches the boiling point, add the melted china grass and mix well.
  6. Switch off the flame and stir it continuously and when it cools down little, add fresh cream and mix well.
  7. Then add cashew nuts and cooked kiwi with its syrup and mix well.
  8. Pour it into a pudding tray and garnish with sliced kiwis. Allow to cool down for 5 minutes and then refrigerate until it sets...Serve it chilled..
Recipe Source: Surya TV

Monday, 28 November 2016

Spicy Fried Sausage


Ingredients:

6 chicken sausages
2 tbsp yoghurt
2 tsp soy sauce
2-3 tbsp cornflour
1 tsp pepper powder
1/2 tsp ginger-garlic paste
a pinch of red food colour
salt to taste
oil for frying

Preparation:
  1. In a bowl, mix together yoghurt, soy sauce, cornflour, ginger-garlic paste, pepper powder, red food colour and salt.
  2. Add sausages to this and mix well to coat the masala and keep it aside for 30 minutes.
  3. Heat oil in a pan and deep fry the marinated sausages on medium flame till brown. Serve hot with tomato sauce....

Sunday, 27 November 2016

Pineapple - Munthiri ( Grapes) Pachadi / Madhura Pachadi


Ingredients:

1 cup ripe pineapple, finely chopped
10-12 black / red grapes
3/4 cup grated coconut
1/2 tsp turmeric powder
1/4 tsp cumin seeds
3 green chillies
1/2 cup yoghurt
1 tsp sugar
1 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves
salt to taste
1 tbsp oil

Preparation:
  1. In a pan, add chopped pineapple, turmeric powder and salt and cook it covered at medium flame adding 1/2 cup of water.
  2. When pineapple is half cooked, add grapes and cook it on low flame until the fruits becomes soft and water dries up. Don't overcook the grapes.
  3. Meanwhile, grind the grated coconut with cumin seeds, 1/2 tsp mustard seeds and green chillies to a smooth paste.
  4. Add this ground coconut paste to the cooked fruits, mix well and cook for 4-5 minutes at medium-low heat.
  5. Then add yoghurt and mix well. Add sugar and adjust salt and mix everything well and switch off the flame.
  6. Heat little oil in a small pan and splutter 1/2 tsp mustard seeds. Add dry red chillies and curry leaves and saute well. Pour this seasoning to the pachadi and keep it covered till ready to serve...

Saturday, 26 November 2016

Chocolate Cinnamon Rolls


Ingredients:

100 gm plain chocolate, broken into pieces
2  puff pastry sheets
25 gm unsalted butter, melted
2 tbsp caster sugar
1- 1 1/2 tsp cinnamon powder

Preparation:
  1. Put the chocolate pieces into a heatproof bowl and place it over a saucepan of gently simmering water and heat until melted.
  2. Remove it from the heat, stir until smooth and then leave to cool for 15 minutes, stirring occasionally.
  3. Mix together the sugar and cinnamon powder in a small bowl and keep it aside.
  4. Thaw the puff pastry sheets and place on a board. Brush the surface of sheets with some of the melted butter and leave to stand for 10 minutes.
  5. Then spread the cooled chocolate all over the buttered pastry. Sprinkle the cinnamon sugar (step 3) over the chocolate.
  6. Roll up the pastry, from one long side then brush all over with more of the melted butter. Then chill in the refrigerator for 15 minutes.
  7. Preheat the oven to 200 degree celcius. Grease a cupcake tin with remaining melted butter.
  8. Using a serrated knife, slice the pastry roll into even sized rounds.. Place each round, cut side up, in  a hole in the prepared cupcake tin.
  9. Bake in the preheated oven for 15-20 minutes, or until risen and golden brown.
  10. Leave to cool in the tin for 5 minutes, then transfer to a wire rack....Serve warm or cold...

Friday, 25 November 2016

Prawns and Potato Curry / Chemmeen Urulakizhangu Curry


Ingredients:

1/2 kg prawns, cleaned
2-3 medium potatoes, peeled and cubed
1 tomato chopped
3 green chillies, slit
lemon sized tamarind
1 cup grated coconut
2- 2 1/2 tsp chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/4 tsp cumin seeds
6 shallots
2 dry red chillies
1 sprig curry leaves
salt to taste
2 tsp oil

Preparation:
  1. Soak tamarind in little water, extract its juice and keep it aside.
  2. Grind grated coconut, chilli powder, coriander powder, 3 shallots and cumin seeds together to a paste adding little water and keep it aside.
  3. In a pan, add the cubed potatoes, chopped tomato, green chillies, turmeric powder and salt and cook adding about 1 cup of water.
  4. When potatoes are cooked, add cleaned prawns and cook for 4-5 minutes on medium flame.
  5. Then add the ground coconut and tamarind extract and cook for few minutes. Switch off the flame.
  6. Heat little oil in a small pan and splutter mustard seeds. Add 3 sliced shallots, dry red chillies and curry leaves and fry till brown and pour this over the curry. Serve hot with rice/ pathiri etc...

Thursday, 24 November 2016

Pacha Kurumulaku Aracha Mathi Fry / Sardine Fry with Green Peppercorn


Ingredients:

10 sardines, cleaned
1 1/2-2 tbsp green peppercorns
3 garlic cloves
1 sprig curry leaves
1/2 tsp turmeric powder
1 tbsp lemon juice
salt to taste
oil for frying

Preparation:
  1. Clean the sardines and make slits on it and keep it aside.
  2. Grind together green peppercorns, garlic, curry leaves, turmeric powder and salt adding lemon juice.
  3. Then apply this marinade to the cleaned sardines and keep it aside for 15-30 minutes.
  4. Heat oil in a pan on medium flame and shallow fry the marinated sardines on both sides until done...Serve hot with rice...

Wednesday, 23 November 2016

Candy Cane Cookies


Ingredients:

2 1/2 cups all purpose flour
1/4 tsp salt
227 gms / 1 cup unsalted butter, at room temperature
1 cup icing / confectioners sugar
2 large egg yolks
1 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp red food coloring

Preparation:
  1. In a bowl, whisk the all purpose flour with salt and keep it aside.
  2. In another large mixing bowl or in the bowl of electric mixer, beat the butter and sugar until creamy.
  3. Add egg yolks, vanilla extract and almond extract and beat until combined.
  4. Then add the flour mixture, in three additions, and beat until a smooth dough.
  5. Divide the dough into 2 equal parts and remove half / one part of the dough from the mixing bowl.
  6. To the remaining half, add the red food colouring and beat on low speed until well blended. ( If the dough is too soft, wrap/ cover both dough with cling wrap and refrigerate for 30-60 minutes).
  7. Preheat the oven to 190 degree celcius. Line the baking sheet with parchment / baking paper.
  8. Take a walnut sized pieces of red and white dough and roll each color separately on a lightly floured surface into a 4-5 inch long rope.
  9. Place the two ropes side by side, gently press together and twist them together to form a spiral.


         10. Place the twisted ropes on the lined baking sheet with 2 inches apart and gently shape each cookie into a candy cane shape by bending one end into a hook shape. ( If you find the cookies a little soft, place the baking sheet with unbaked cookies in the refrigerator for about 15 minutes before baking.)


         11. Bake the cookies for about 8-10 minutes or until set and the edges of the cookies are starting to brown.
         12. Cool for 10 minutes on baking sheet and then transfer to cooling racks to cool completely...

Recipe adapted from here...

Tuesday, 22 November 2016

Pressure Cooker Chicken Biriyani


Ingredients:

1/2 kg chicken, cut into pieces
2 cups basmati rice/ kaima rice
3 big onions, sliced
2 tomatoes, chopped
2 tsp ginger paste
1 tbsp garlic paste
5 green chillies, crushed
1- 1 1/2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp garam masala
lemon juice of 1 lemon
1/2 cup coriander leaves
1/4 cup mint leaves
3-4 tbsp ghee
2 cinnamon
2 cardamom
2 cloves
3 cups of boiling water
salt to taste

Preparation:
  1. Wash the rice, drain it and keep it aside.
  2. Heat ghee in a pressure cooker and add sliced onions and saute well till transparent.
  3. Add ginger paste, garlic paste and crushed green chillies and saute well.
  4. Add chopped tomatoes and saute well till soft.
  5. Add coriander leaves, mint leaves, garam masala, coriander powder, turmeric powder, lemon juice and salt and mix well.
  6. Then add cleaned chicken and mix well for 2 minutes.
  7. Add drained rice, hot water, cinnamon, cardamom, cloves and salt and mix well.
  8. Close the pressure cooker with its lid and cook for 1 whistle, switch off and allow the pressure to go by itself.
  9. Open the lid and gently fluff the biriyani using a fork and transfer to a serving bowl... Serve with raita, pickle and pappadum...

Monday, 21 November 2016

Egg - Potato Curry


Ingredients:

4 hard boiled eggs
3 medium potatoes, peeled and cubed
1 onion, chopped
3 green chillies, crushed
1 small piece ginger, crushed
few curry leaves
2 tsp coriander powder
1 1/2 tsp kashmiri chilli powder
1/4 tsp pepper powder
1 tsp turmeric powder
1 tsp garam masala
1 1/4 cup thick coconut milk
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
salt to taste
2 tbsp oil

Preparation:
  1. Heat oil in a pan and add mustard seeds and fenugreek seeds.
  2. Add crushed ginger, green chillies, curry leaves and chopped onion and saute for 2 minutes.
  3. Add cubed potatoes and saute it for 3 minutes.
  4. Then add kashmiri chilli powder, coriander powder, pepper powder, turmeric powder and garam masala and mix well. Add salt to taste and stir it for 1 1/2 minutes.
  5. Add 1 cup of boiling water and cook it covered for 10 minutes on medium flame.
  6. Add thick coconut milk to this and mix well.
  7. Add the boiled eggs and cook it for 2 minutes on high flame. Switch off the flame and serve....
Recipe adapted from here...

Wednesday, 16 November 2016

Ayakoora Ularthiyathu / King Fish Stir Fry


Ingredients:

1/2 kg king fish / ayakoora/ neymeen
2 onions, finely chopped
4 green chillies, slit
1 cup grated coconut
1 1/2 tsp turmeric powder
2 big garlic cloves, finely chopped
1/2 tsp fennel powder
2 tsp pepper powder
2 sprig curry leaves
salt to taste
oil

Preparation:
  1. Cut the fish into small pieces and clean it. Then cook it with 1 tsp turmeric powder, pepper powder and salt adding enough water till all the water dries up and the fish is cooked.
  2. Then remove the bones from cooked fish and break / shred each fish piece into small pieces and keep it aside.
  3. Heat oil in a pan and add chopped onions and saute well.
  4. Add green chillies, garlic, 1/2-3/4 tsp turmeric powder, fennel powder, grated coconut, curry leaves and salt and saute well till brown.
  5. Add shredded fish pieces, mix well and cook covered on low flame for 10 minutes.
  6. Then cook uncovered stirring continuously on medium flame for about 3-4 minutes . Remove from the flame and serve with rice / chapati....

Tuesday, 15 November 2016

Chicken Momos


Ingredients:

2 cups plain flour
200 gm boneless chicken
1 small onion, finely chopped
1/2 cup cabbage, finely chopped
1/4 cup carrot, finely chopped
1 green chilly, finely chopped
1 tsp ginger, finely chopped
1 tsp garlic, finely chopped
2 tbsp spring onion, finely chopped
1 tsp pepper powder
1 tsp soy sauce
salt to taste
water as required to make a smooth dough
2 tbsp oil

Preparation:
  1. Mix salt with water and add this water little by little to the plain flour taken in a bowl and knead it to make a smooth dough. Keep it aside covered for half an hour.
  2. Grind the cleaned chicken in a food processor or grinder and keep it aside.
  3. Heat oil in a pan and add finely chopped ginger and garlic and saute till the raw smell disappear.
  4. Add the ground chicken, 1/2 tsp pepper powder, 1/2 tsp soy sauce and little salt and cook over high flame stirring continuously till the chicken is cooked well and all the water is dried up.
  5. Remove from the flame and add 1/2 tsp pepper powder, 1/2 tsp soy sauce, finely chopped onion, cabbage, carrot, green chilly and spring onion to this and mix well. Then keep it aside to cool at room temperature.
  6. To prepare the momos, make 5-6 balls out of the prepared dough. Then roll each ball to a big circle and cut small circles out of it.
  7. Take one small circle and  add little chicken filling at the centre and make pleats from one side. Wet the other edge and seal it properly. Repeat the process with the remaining all circles and filling.
  8. Place them in the steamer and steam cook it in batches for about 15 minutes. Remove it from the flame and serve hot with any sauce/ dip....
Recipe adapted from here...

Monday, 14 November 2016

Coconut Rice / Thenga Sadam


Ingredients:

4 cups cooked basmati rice
3/4 cup grated coconut
3 tbsp skinless peanuts
1 tbsp ginger, finely chopped
1 tbsp green chilly, finely chopped
1/2 cup onion, chopped (optional)
1/4-1/2 tsp garam masala (optional)
1/4 tsp asafoetida
1 sprig curry leaves
4 dry red chillies
1 tsp mustard seeds
2 tsp urad dal
1 tsp chana dal /kadalaparippu
2 tbsp coriander leaves, chopped
3 tbsp ghee
salt to taste

Preparation:
  1. Heat a thick bottomed pan and add 1 tbsp ghee and fry the peanuts till light brown and keep it aside.
  2. In the same pan, add grated coconut and roast till golden brown and keep it aside.
  3. Add 2 tbsp ghee in the same pan and splutter mustard seeds and add urad dal and chana dal.
  4. Add dry red chillies and curry leaves and fry. Then add ginger, green chillies, onion and saute till it starts to change its colour.
  5. Add asafoetida and mix well. Add roasted coconut, peanuts and cooked rice and mix well.
  6. Check the salt and add if required. Add garam masala (optional) and coriander leaves and mix well.
  7. Remove from the flame and serve with any spicy curry...

Sunday, 13 November 2016

Fig Lemonade


Ingredients:

4 ripe fresh figs
lemon juice of 1 lemon
1 1/2 tbsp sugar ( or as required)
cold water as required

Preparation:
  1. Cut each fig into half and blend it in a blender adding enough water.
  2. Strain the juice into a jug/ bowl and add freshly squeezed lemon juice and mix well.
  3. Then add sugar and stir well till it dissolves completely. Add ice cubes and serve chilled....

Saturday, 12 November 2016

Strawberry Mini Dome Cakes


Ingredients:

2 1/4 cups plain flour
2 tsp baking powder
a pinch of salt
115 gm butter
1- 1 1/4 cup caster sugar
2 eggs
1 tsp vanilla essence
3/4 cup strawberry puree

Preparation:
  1. Preheat the oven to 180 degree celcius. Grease the mini dome pan with cooking spray and keep it aside.
  2. In a bowl, cream the butter and caster sugar together until light and fluffy.
  3. Add the eggs and vanilla essence and beat well.
  4. In another bowl, sift together plain flour, baking powder and salt.
  5. Add the sifted flour mixture to the creamed mixture, alternating with pureed strawberries.
  6. Divide the batter into the prepared dome pan and bake for 15-17 minutes, until lightly golden and a skewer comes out clean.
  7. Leave in the tins for 10 minutes, and then place on a wire rack to cool completely...
  • To prepare the strawberry puree, chop strawberries coarsely and blend until smooth.

Friday, 11 November 2016

Muringakka Kadumbu / Muringakka Pidi / Steamed Rice Dumplings in Drumstick Gravy


Ingredients:

For Kadumbu (Rice dumplings)

1 1/2 cups rice flour
3/4 cup grated coconut
1/2 tsp fennel seeds
1 small onion, chopped
1 1/2 cup water
salt

For Drumstick Curry / Gravy

4-5 drumsticks/ muringakka/ muringakol, cut into pieces
1 onion, chopped
1 tomato, choppedra
2-3 green chillies, slit
1/2 tsp turmeric powder
1 cup grated coconut
2 tsp chilli powder
1 tbsp roasted coriander powder
salt to taste

Preparation:
  1. For preparing kadumbu, first crush grated coconut, fennel seeds and small onion together.
  2. Boil water and salt in a pan. Add this boiling water to the rice flour and mix well. 
  3. Add the crushed coconut mixture and knead well to a smooth dough.
  4. Make small balls out of the dough and slightly flatten it and steam cook in a steamer for 10-12 minutes..Keep them aside..
  5. To prepare the drumstick curry / gravy, grind together grated coconut, chilli powder and roasted coriander powder to a smooth paste adding little water and keep it aside.
  6. In a large pan, cook the drumstick pieces with chopped onion, tomato, green chillies, turmeric powder and salt adding enough water.
  7. Add the ground coconut paste to the cooked drumstick and cook for few minutes.
  8. When it boils well, add the prepared kadumbu/ rice dumplings into this,mix well and cook on low flame for 5 minutes or until the gravy is thick and well coated with rice dumplings....Serve as a main dish...
  • Adjust the spice level to your taste...

Thursday, 10 November 2016

Chemmeen Varutharacha Curry / Prawn in Roasted Coconut Gravy


Ingredients:

1/2 kg prawns, cleaned
1 onion, finely chopped
1 tomato, finely chopped
2 green chillies, slit
1/2 tsp ginger paste
1/2 tsp garlic paste
1 tbsp coriander powder
1 tsp chilli powder
1/2 tsp turmeric powder
1 cup grated coconut
1 tsp fennel seeds
4-5 shallots
1/4 cup coriander leaves, chopped
salt to taste
1 tbsp oil

Preparation:
  1. In a pan, add grated coconut and dry roast it with shallots and fennel seeds till brown. 
  2. Then grind it to a smooth paste adding little water and keep it aside.
  3. Heat 1 tbsp oil in a manchatti (clay pot )/ pan and add chopped onion, tomato, green chillies, ginger and garlic and saute well.
  4. Add coriander powder, chilli powder and turmeric powder, mix well and saute for 3-4 minutes on medium flame.
  5. Add cleaned prawns and salt to this, mix well and cook on medium flame till done.
  6. Then add ground coconut paste and  about 1 cup of water and cook for 5-6 minutes on medium flame.
  7. Add coriander leaves and remove from the flame. Serve with rice, pathiri, neer dosa....

Wednesday, 9 November 2016

Kiwi Milkshake


Ingredients:

2 kiwi fruits
1 1/2 cups chilled milk
2-3 tbsp sugar ( or as required)

Preparation:
  1. Peel and chop the kiwi fruits into pieces.
  2. In a blender, add the chopped kiwi fruits, chilled milk and sugar and blend well until smooth.
  3. Pour shake into serving glasses and serve...

Tuesday, 8 November 2016

Banana Bread Rolls


Ingredients:

8-10 bread slices
1 large banana/ nendrapazham
1/2-3/4 cup grated coconut
2 tbsp sugar
1/4 tsp cardamom powder
8 cashew nuts, chopped
few raisins
1 tbsp ghee
1-2 eggs
bread crumbs as required
oil

Preparation:
  1. Peel and chop banana into small pieces.
  2. Heat ghee in a pan and fry cashew nuts and raisins and keep it aside.
  3. In the same pan, add the grated coconut and saute for 2 minutes and keep it aside.
  4. Then in the same pan, add the chopped banana and fry till it turns soft and golden in colour on medium flame.
  5. Add grated coconut, fried cashew nuts, raisins, sugar and cardamom powder to this and mix well.
  6. Remove it from the flame and keep it aside to cool.
  7. Cut the sides/ crust of the bread slices. Dip a bread slice in water just for a second and squeeze it very well between the palms.
  8. Place 1 tbsp of the prepared banana filling in the bread slice and fold/ roll it and press the edges to seal properly. Repeat the same process with other slices of bread.
  9. Beat the eggs in a bowl. Dip each bread roll in this beaten egg and then roll it in the bread crumbs.
  10. Heat oil in a pan and deep fry the rolls at medium flame until golden brown. Serve hot with tea/ coffee..
  • You can also flatten/ roll the bread using a rolling pin to make thin.


Monday, 7 November 2016

Vellapayar / Black Eyed Beans - Zucchini Curry


Ingredients:

1 cup vellapayar / black eyed beans
2 cups zucchini, 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 zucchini pieces to this and cook for 1 whistle.
  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...

Sunday, 6 November 2016

Curry Leaves Dosa


Ingredients:

8 ladle of dosa batter
1/2 cup curry leaves, chopped
2 dry red chillies
1/2 tsp cumin seeds
1/4 tsp asafoetida
1/4 tsp turmeric powder
salt to taste
oil

Preparation:
  1. In a small blender jar, add the curry leaves, dry red chillies, cumin seeds, asafoetida and turmeric powder and grind together to crush the leaves.
  2. Then add some water and a spoon of dosa batter and grind to make a thick paste and transfer this to a bowl.
  3. In a bowl, take the dosa batter and add the curry leaves paste, stir well and add salt if required.
  4. Heat a dosa tawa/ pan and lightly grease with oil.
  5. Pour a ladle full of  batter in the centre and using the back of the ladle spread as concentric circles.
  6.  Drizzle 1/2 tsp of oil over the dosa and cook till crispy. Turn the other side and cook if required.
  7. Serve hot with chutney or sambar...
  • You can also prepare this dosa by grinding only curry leaves.
Recipe adapted from here....

Saturday, 5 November 2016

Crab / Njandu Varavu ( Njandu Peera)


Ingredients:

1/2 kg crab
1 onion, chopped
1 tomato, chopped
1 tsp ginger, crushed
1 tsp garlic, crushed
3-4 green chillies, slit
2 tsp chilli powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1 1/2 cup grated coconut
few curry leaves
salt to taste
2 tbsp coconut oil

Preparation:
  1. Cut the crab into pieces, clean it and keep it aside.
  2. Heat oil in a pan and splutter mustard seeds.
  3. Add chopped onion, crushed ginger, garlic, slit green chillies, chopped tomato and curry leaves and saute well.
  4. Then add chilli powder, coriander powder, turmeric powder and mix well adding some water.
  5. When it starts to boil, add cleaned crabs and salt and cook covered till done.
  6. Now add the grated coconut, mix well and cook covered until the crab is well coated with coconut.
  7. Add few curry leaves and little coconut oil on top and mix well. Remove from the flame and serve with pathiri, neer dosa etc...

Thursday, 3 November 2016

Pumpkin / Mathanga Kalan


Ingredients:

1 cup pumpkin / mathanga
3/4 cup grated coconut
1/2 tsp cumin seeds
2 green chillies
1/4-1/2 tsp turmeric powder
1/4 tsp black pepper powder
1/4 tsp chilli powder
1 cup yoghurt
1/4 tsp fenugreek seeds
1/2 tsp mustard seeds
2 dry red chillies
curry leaves
salt to taste
oil

Preparation:
  1. Peel and chop the pumpkin into small pieces. 
  2. Grind grated coconut, cumin seeds and green chillies together adding little water and keep it aside.
  3. In a pan, add the chopped pumpkin, turmeric powder, pepper powder, chilli powder and salt and cook it covered on medium flame for 5-8 minutes adding about 1 cup of water.
  4. Add the coconut paste to this, mix well and cook for 3-4 minutes.
  5. Then add the beaten yoghurt and stir well. Check for salt and switch off the flame.
  6. Heat little oil in another pan, splutter mustard seeds and fenugreek seeds. Add curry leaves and dry red chillies and fry. Pour this over the curry and mix well. Serve with rice...

Wednesday, 2 November 2016

Kadai Paneer


Ingredients:

200 gm paneer /cottage cheese, cubed
2 large onions, chopped
2 tsp ginger, crushed
2 green chillies, chopped
2 tomatoes, chopped
1 capsicum, diced
2 tsp chilli powder
2 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp garam masala
1/2 tsp coriander seeds, crushed
1/4 tsp cumin seeds
1 tsp kasuri methi
coriander leaves, chopped
salt to taste
3 tbsp oil

Preparation:
  1. Place the paneer cubes in a bowl of hot water and keep it aside for 30 minutes.
  2. Heat oil in a pan/ kadai and add crushed coriander seeds and cumin seeds and saute for few seconds.
  3. Add chopped onions and saute well till transparent.
  4. Add crushed ginger and chopped green chilli and saute well till the raw smell disappears.
  5. Add the chopped tomatoes and saute well till it turns soft and mushy.
  6. Add chilli powder, coriander powder, turmeric powder, garam masala and salt and fry till the raw smell disappears and the oil starts to appear.
  7. Add diced capsicum and fry for about 2-3 minutes on high flame.
  8. Then add the paneer cubes and crushed kasuri methi and mix well.
  9. Add 1/2 cup of water and cook for another 5 minutes on low flame until the masala is well coated with paneer.
  10. Add the chopped coriander leaves and remove from flame....

Tuesday, 1 November 2016

Baked Blueberry Donuts With Lemon Glaze


Ingredients:

2 cups all purpose flour
1/2 cup sugar
2 tsp baking powder
1 tsp salt
1/2 tsp lemon zest
4 tsp lemon juice
3/4 cup buttermilk
2 eggs, lightly beaten
3 tbsp butter, melted and cooled
1 tsp vanilla extract
2/3 cup blueberries

For Glaze:

3/4 cup icing sugar
1 1/2-2 tbsp lemon juice
1/4 tsp vanilla extract

Preparation:
  1. Preheat oven to 180 degree celcius. Lightly spray the doughnut pan with baking spray and keep it aside. 
  2. Whisk together all purpose flour, sugar, baking powder, salt and lemon zest in a large bowl.
  3. In another small bowl, whisk together lemon juice, buttermilk, eggs, butter and vanilla extract.
  4. Add wet ingredients ( step 3) to the flour mixture and gently stir until just combined.
  5. Gently fold in the blueberries.
  6. Fill about 2/3 full of batter into the prepared doughnut pan using a spoon or a piping bag.
  7. Then bake in the preheated oven for 10-12 minutes or until light golden brown.
  8. Remove from the oven to a wire rack to cool completely.
  9. To make the glaze, stir together icing sugar, lemon juice and vanilla extract in a small bowl until smooth.
  10. Dip the cooled donuts in glaze and set aside for the glaze to set...
  •  I used electric doughnut machine for preparing these donuts/ doughnuts......Preheat the doughnut machine. Spray doughnut machine with baking spray and fill bases of preheated doughnut rings with half of the batter. Then close the lid and cook for 6 minutes or until doughnuts are golden and cooked.


Recipe adapted from here...
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