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Monday, 24 April 2017

Chemmeen Thakkali Curry / Prawns and Tomato Curry


Ingredients:

250 gm prawns / chemmeen
2 big tomatoes, sliced
1 medium onion, sliced
1 cup grated coconut
3 green chillies
1 tsp chilli powder
3/4-1 tsp turmeric powder
1/4 tsp cumin seeds
1 tsp mustard seeds
a pinch of fenugreek seeds
1 sprig curry leaves
4-5 shallots, sliced
salt to taste
1 tbsp oil

Preparation:
  1. Clean the prawns and keep it aside.
  2. Grind grated coconut, green chillies, 1/2 tsp turmeric powder and cumin seeds together to a fine paste adding little water and keep it aside.
  3. In a pan, add the cleaned prawns, sliced tomatoes, onion, chilli powder, 1/4-1/2 tsp turmeric powder and salt and cook adding about 2 cups of water.
  4. When prawns are cooked, add the ground coconut paste and boil for 3-4 minutes on medium flame. Switch off the flame.
  5. Heat 1 tbsp oil in a small pan and splutter mustard seeds and fenugreek seeds. Add sliced shallots and curry leaves and fry till the shallots turn golden brown.
  6. Pour this over the curry and mix well. Serve hot with rice/ pathiri etc...

Sunday, 23 April 2017

Pear - Blueberry Milkshake


Ingredients:

1 big pear, peeled and chopped
1/2 cup fresh or frozen blueberries
2 cups of chilled milk
sugar as required

Preparation:
  1. In a blender, add the chopped pear, blueberries, milk and sugar and blend well until smooth.
  2. Pour the prepared milkshake into serving glasses and serve....

Saturday, 22 April 2017

Strawberry Halwa


Ingredients:

200 gm strawberries
1/2 cup corn flour
1- 1 1/4 cup sugar
3 tbsp ghee
1/2-3/4 tsp cardamom powder

Preparation:
  1. Wash and chop the strawberries and puree it until smooth using a blender ( about 1 cup) and keep it aside.
  2. Add corn flour to 2 cups of water and mix well without any lumps.
  3. In a thick bottomed pan, add the strawberry puree, sugar and 2 cups of corn flour solution and stir continuously at medium flame till it starts to thicken.
  4.  Add 2 tbsp of ghee to this and stir well till it starts to separate from the pan.
  5. Add cardamom powder to this and stir well.
  6. Then add remaining 1 tbsp of ghee and stir well. When the mixture separates from the pan, switch off the flame.
  7. Transfer to a greased steel plate and level/ flatten smoothly with a spoon and garnish with cashew nuts. 
  8. Allow to cool completely and then cut into desired size pieces and serve...

Friday, 21 April 2017

Chena / Yam Chips


Ingredients:

200 gm yam/ chena
3/4-1 tsp chilli powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
salt to taste
1 sprig curry leaves
oil for frying

Preparation:
  1. Peel off the outer skin of yam, wash it properly and then cut it into thin round slices..
  2. In a bowl, add chilli powder, coriander powder, turmeric powder and salt and mix well.
  3. Mix the yam slices with this mixture and keep it aside for 20-30 minutes.
  4. Heat oil in a deep frying pan and fry the curry leaves and keep it aside.
  5. Then add the marinated yam slices and fry them in batches on medium flame, stirring occasionally until crispy and golden brown on both sides for about 5-7 minutes.
  6. Drain them on a paper towel and let it cool. 
  7. Garnish them with fried curry leaves...Store in an air tight container..

Thursday, 20 April 2017

Magic Bars


Recipe Source: Bake Along Fondbites..

Ingredients:

1/2 cup butter
1 1/2 cup oreo biscuits, crushed
1 1/3 cups cornflakes
1 cup chocolate chips
1 cup walnuts, toasted and broken into pieces
400 gms condensed milk

Preparation:
  1. Preheat the oven to 180 degree celcius. Line up an 8 inch square baking pan with aluminium foil with hangouts on both sides.
  2. Melt the butter and pour into the prepared baking pan.
  3. Add crushed oreo biscuits and spread it out evenly and press it down gently with your fingers.
  4. Then spread out the broken cornflakes evenly by gently pressing it.
  5. Spread out the chocolate chips evenly on top.
  6. Add walnuts over top of the chocolate chips. 
  7. Pour condensed milk over all the ingredients on top and tap it down twice.
  8. Then bake it in the preheated oven for 30-35 minutes until the top is golden brown.
  9. Let cool on wire rack and then lift the aluminium foil hangouts gently and peel the sides.
  10. Cut it into desired size pieces using a long knife or a bench scrapper and then serve.....

Wednesday, 19 April 2017

Payar Curry / Black Eyed Beans Curry


                      This is one of the popular curry in Kasaragod area...It is also known as Payar manhathanni, Payar vellam etc because of its watery consistency....

Ingredients:

1 cup black eyed beans/ payar (vellapayar)
1 1/2-2 tsp chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
3 garlic cloves, crushed
2 green chillies, slit
1 big onion, sliced
1 big tomato, chopped
1/4-1/2 cup grated coconut
small lemon sized tamarind
2 tbsp coriander leaves
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. Cook the soaked beans/ payar in a pressure cooker with chilli powder, coriander powder, turmeric powder, green chillies, onion, tomato, 2 crushed garlic, tamarind, grated coconut and salt adding enough water for 2 whistles.
  3. Once the pressure releases, open the cooker and add the coriander leaves. Adjust the salt and spice level and and allow it to boil at medium flame. Switch off the flame.
  4. Heat oil in a small pan and splutter mustard seeds. Add 1 crushed garlic, dry red chillies and curry leaves and fry and pour this over the curry...Serve with rice....

Tuesday, 18 April 2017

Prawn Manchurian


Ingredients:

1/2 kg prawns, cleaned
2 tbsp plain flour
2 tbsp cornflour
1 tsp ginger-garlic paste
2 tsp garlic, chopped
2 tsp ginger, chopped
2 green chillies, chopped
1 big onion, chopped
1 small capsicum, chopped
2 tbsp tomato sauce
1 tbsp chilli sauce
3 tsp soy sauce
1 tsp vinegar
a pinch of pepper powder
salt to taste
spring onions, chopped
oil

Preparation:
  1. In a bowl, add plain flour, cornflour, ginger-garlic paste, 2 tsp soy sauce, a pinch of pepper powder and salt and mix well adding little water.
  2. Add the cleaned prawns and marinate till the prawns coat well in this paste and keep it aside  for 15 minutes.
  3. Heat oil in a pan and fry the marinated prawns till golden brown and keep it aside.
  4. In another pan, heat 1 tbsp oil and add chopped garlic, ginger and green chillies and saute well for few minutes.
  5. Add chopped onion and saute until slightly browned. Add chopped capsicum and stir well for 1-2 minutes.
  6. Add chilli sauce, 1 tsp soy sauce, tomato sauce and vinegar and mix well. 
  7. Add 2 tsp cornflour mixed with 3-4 tbsp of  water and bring to a boil.
  8. Then add fried prawns and stir well for 2-3 minutes for the sauce to coat well. 
  9. Garnish with spring onions and serve hot as a starter or as a side dish...

Monday, 17 April 2017

Lotus Stem / Thamara Thandu Pachadi



Ingredients:

250 gm lotus stem/ thamara thandu
3 green chillies
1/2 tsp cumin seeds
1/2 cup grated coconut
small piece of ginger (optional)
1 cup yoghurt
1/2 tsp crushed mustard
1/2 tsp mustard seeds
2 dry red chillies
curry leaves
salt
oil

Preparation:
  1. Cut lotus stem into thin round pieces . Heat little oil in a pan and fry the lotus stem pieces and 1  chopped green chilli until golden brown at medium flame. Remove them from the flame.
  2. Grind together grated coconut, 2 green chillies, ginger and cumin seeds into fine paste and add 1/2 tsp crushed mustard. Then mix this with yoghurt and add salt. 
  3. In a pan, add the fried lotus stem and coconut-yoghurt mixture and mix well and heat in low flame for 1-2 minutes. Don't allow to boil. 
  4. Heat oil in a pan, splutter mustard seeds and fry dry red chillies and curry leaves and pour this over the curry. Serve with rice....

Sunday, 16 April 2017

Raspberry And White Chocolate Terrine


Ingredients:

100 gm white chocolate
500 ml whipping cream
4-5 tbsp icing sugar, plus extra to dust
300 gm raspberries
vegetable oil, to grease

Preparation:
  1. Lightly oil a loaf tin and then line it with clingfilm.
  2. Break the white chocolate into a heatproof bowl and melt over a pan of simmering water. Do not let the base of the bowl touch the water. Allow to cool slightly.
  3. Place the cream and 3 tbsp of the icing sugar in a large bowl and whisk until soft peaks form.
  4. Using a teaspoon, drizzle the melted chocolate over the surface of the cream, sprinkle on 175 gm of the raspberries and gently fold in.
  5. Transfer the mixture into the prepared tin and freeze for 3 hours or until firm.
  6. Blend most of the remaining raspberries (reserving a few to decorate) and the remaining icing sugar in a food processor.
  7. To serve, remove the terrine from the freezer and stand for 10-15 minutes before turning onto a serving plate.
  8. Drizzle with the raspberry sauce, scatter on the reserved raspberries and lightly dust with icing sugar.

Saturday, 15 April 2017

Mussels/ Kallummakaya Bajji


Ingredients:

250 gm mussels/ kallummakaya
1 cup gram flour
1/4 cup rice flour
1 tsp chilli powder
1/2 tsp garam masala
1/4 tsp asafoetida
salt to taste
oil for frying

Preparation:
  1. Clean the mussels and keep it aside.
  2. In a bowl, add gram flour, rice flour, chilli powder, garam masala, asafoetida and salt, mix well and make a medium thick paste adding enough water.
  3. Heat oil in a pan on medium heat and dip the cleaned mussels in the batter and deep fry until it turns golden colour on both the sides. Serve with tea or coffee....

Friday, 14 April 2017

Idli Upma


Ingredients:

6 idlis, crumbled
1 onion, chopped
1 piece ginger, chopped
2-3 green chillies
2 tbsp carrot, chopped
2 tbsp capsicum, chopped
1 tbsp roasted ground nuts
1 tsp urad dal
1/2 tsp mustard seeds
1 sprig curry leaves
2 dry red chillies
2 tbsp coriander leaves, chopped
salt to taste
2 tbsp oil

Preparation:
  1. Crumble the idlis and keep it aside.
  2. Heat oil in a pan and splutter mustard seeds. Add urad dal and saute till the urad dal turns golden.
  3. Then add dry red chillies ,curry leaves, roasted ground nuts, chopped ginger and green chillies and mix well.
  4. Add chopped onion and saute well till transparent.
  5. Add chopped carrot, capsicum and salt and saute for a minute on medium flame.
  6. Now add crumbled idli into this and mix well and saute for 1-2 minutes.
  7. Add chopped coriander leaves, mix well and remove from the flame and serve...
  • Instead of roasted ground nuts, you can add chana dal...

Thursday, 13 April 2017

Bread Vada


Ingredients:

4 bread slices
1/4 cup rava/ semolina
1 tbsp thick yoghurt
1 small onion, finely chopped
2 green chillies, chopped
small piece ginger, chopped
1/4 tsp asafoetida
1/4 tsp pepper powder
salt to taste
2 pinches of baking soda
4-5 curry leaves, chopped
oil for frying

Preparation:
  1. In a food processor/ mixie, add the bread slices and make bread crumbs.
  2. In a mixing bowl, add bread crumbs, rava, chopped ginger, green chillies, onion, curry leaves, asafoetida, pepper powder, baking soda and salt and mix well.
  3. Add yoghurt and little water and mix well and form a dough. Keep it aside for 15 minutes.
  4. Divide the dough into balls. Grease your palm with some oil, place 1 ball on the palm, flatten it and make a hole in the centre. (vada /donut shape). Repeat the same with all the remaining balls.
  5. Heat oil in a pan, drop 3-4 vadas at a time into the hot oil and fry on both sides till golden brown on medium flame.
  6. Remove from the oil and drain on paper towel and serve hot...

Wednesday, 12 April 2017

Avoli Manga Curry / Pomfret Mango Curry


Ingredients:

2 big avoli / pomfrets
1/2 of 1 big green mango
1 drumstick, chopped
10 shallots, sliced
1 1/2 tbsp ginger, chopped
5-6 green chillies, slit
2 medium tomatoes, chopped
2 tsp coriander powder
2 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp pepper powder
1 cup grated coconut
1/2 tsp fenugreek seeds
2 sprig curry leaves
salt to taste
3 tbsp coconut oil

Preparation:
  1. Cut the pomfrets into pieces, clean it and keep it aside.
  2. Grind the grated coconut adding little water to a smooth paste and keep it aside.
  3. Heat a thick bottomed pan/ manchatti and add 2 tbsp oil. Add fenugreek seeds, sliced shallots, chopped ginger, green chillies and curry leaves and saute well for 4-5 minutes on medium flame.
  4. Add turmeric powder, chopped drumstick and sliced green mango and saute for 2 minutes.
  5. Add coriander powder, chilli powder and pepper powder and mix well.
  6. Add 3 cups of water to this and salt and allow to boil well.
  7. When the mango and drumstick pieces are almost cooked, add the cleaned pomfret pieces and chopped tomatoes (adjust to the sourness of mango) and boil well for 5-6 minutes.
  8. Then add the ground coconut and mix well. Adjust the water and salt. 
  9. Add curry leaves and 1 tbsp coconut oil and boil for another 4-5 minutes.
  10. Remove from the flame and serve with rice, pathiri, neer dosa etc..

Tuesday, 11 April 2017

Chocolate Tart With White Chocolate and Blueberry (White Chocolate and Blueberry Tart)


Ingredients:

2 1/2 packet oreo cookies (about 25-30 cookies)
80-100 gm butter
3/4-1 cup blueberries, fresh or frozen
1/4 cup sugar
3/4 cup fresh cream
200 gm white chocolate, grated

Preparation:
  1. In a saucepan, add blueberries and sugar and cook till sugar dissolves and berries are soft. Transfer to a bowl and keep it aside to cool.
  2. Grind/ powder the oreo cookies using a blender/ food processor into fine cookie crumbs and transfer to a bowl.
  3. In a non stick pan, melt the butter. Mix this with the oreo crumbs, until well combined and moistened.
  4. Add this cookie mixture to a spring form tart pan / tart pan lined with parchment paper and press the mixture onto the bottom and up the sides of the tart pan with the back of the spoon and using your fingers,
  5. Place it in the refrigerator for about 60 minutes to firm up before adding the filling.
  6. To prepare the white chocolate ganache filling , place the grated white chocolate in a heatproof bowl.
  7. In a small saucepan over medium heat, bring the fresh cream to a low boil. Remove from the flame and pour over the grated chocolate.
  8. Then stir the mixture until completely melted and smooth using a wooden spoon/ rubber spatula.
  9. Pour the chocolate mixture over the chilled crust. On top of that, add the prepared blueberry with syrup and make a marble effect using spoon.
  10. Place it in the freezer or refrigerate for 4-6 hours or until set. Remove the tart from the pan, then cut into wedges and serve ...

Recipe Source: Magic Oven

Monday, 10 April 2017

Pisang Goreng ( Indonesian Fried Banana)


                    This is the 5th post for " Muslim Food Bloggers Challenge ". The theme for this month's  Challenge is " Indonesian Cuisine ". As I am trying Indonesian recipe for the first time, I chose a very easy snack which is similar to our Kerala's  "Pazham Pori / Banana Fritters" which I posted earlier in my blog. The difference between them is, we don't add cornflour in Pazhampori while making the batter. 



Ingredients:

4-6 ripe bananas
1/2 cup plain flour
1/4 cup cornflour
1 tbsp rice flour
1 tbsp sugar
a pinch of salt
cold water as required
oil for deep frying

Preparation:
  1. Peel and slice bananas lengthwise and keep it aside. ( I used Lady Finger Bananas).
  2. In a mixing bowl, add the plain flour, cornflour, rice flour, baking powder, sugar and salt and mix well.
  3. Then slowly add the cold water and whisk/ mix well to make a smooth batter with no lumps. The batter should not be too runny and not too thick.
  4. Heat enough oil in a pan for deep frying. Dip the banana slices into the batter and fry until golden brown and crispy.
  5. Remove from the oil and drain on paper towel and serve warm....
   
   
   

   

Sunday, 9 April 2017

Raffaello Coconut Almond Balls / Raffaello Almond Candy


Ingredients:

1 1/2 cup desiccated coconut
1 tin condensed milk
15-20 almonds/ badam
1/2 cup desiccated coconut, for garnishing

Preparation:
  1. In a bowl, take desiccated coconut and add the condensed milk and mix together.
  2. Mix well using your hand and keep it aside/ chill for 30 minutes to soak desiccated coconut well in condensed milk. ( If the coconut mixture is too sticky and not able to form balls, add more desiccated coconut).
  3. Make small balls from this coconut mixture and place an almond in the center and shape into small balls.
  4. Then roll each ball/ candy in desiccated coconut kept for garnishing.
  5. Store them in the fridge for at least 15 minutes before serving.....Enjoy!

Saturday, 8 April 2017

Custard Powder Ice cream


Ingredients:

1 1/2 cup milk
2 tbsp custard powder
1 cup whipping cream
1/2-3/4 tin condensed milk ( or add sugar as required )
1/2 tsp vanilla essence

Preparation:
  1. In a bowl, mix custard powder in 1/4 cup of milk to a thick paste without any lumps.
  2. Boil remaining milk in a saucepan. Add custard mixture to this and stir continuously in low flame until it becomes thick.
  3. Remove from the flame and let this custard to cool down completely.
  4. In a bowl, whip the cream adding vanilla essence until it forms stiff peaks.
  5. Now add the cooled custard mixture to this and whip again.
  6. Add the condensed milk and whip again for a minute until well blended.
  7. Transfer it to a freezer safe container and freeze for 8 hours or overnight...
  8. To serve, keep it out of the freezer for 5 minutes, scoop out and then serve :)

Friday, 7 April 2017

Baked Masala Chicken Wings


Ingredients:

700 gm chicken wings
1/4 cup yoghurt
1 tbsp ginger-garlic paste
2 tsp kashmiri chilli powder
1 1/2 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp coarsely ground pepper
1/4 tsp cumin powder
1/2 tsp garam masala
1/2 tsp fennel powder
1/2-1 tsp lemon juice
salt to taste
1 1/2 tsp oil

For the glaze:

1 1/2 tbsp melted butter
1 tbsp red chilli sauce
1/2 tsp soy sauce
1/2 tsp vinegar

Preparation:
  1. Clean and remove the tips of the chicken wings. Cut the wings at the joints into wings and drumettes.
  2. In a bowl, combine yoghurt, ginger-garlic paste, kashmiri chilli powder, turmeric powder, coriander powder, coarsely ground pepper, cumin powder, fennel powder, lemon juice, garam masala, salt and oil.
  3. Marinate the chicken pieces with this marinade for at least 4 hours or overnight in the refrigerator.
  4. To prepare the glaze, combine melted butter, red chilli sauce , soy sauce and vinegar in a small bowl and keep it aside.
  5. Take the marinated chicken pieces from the refrigerator 1/2 an hour before baking.
  6. Preheat the oven to 200 degree celcius. Arrange the chicken wings on a greased baking sheet or a baking sheet lined with a parchment paper.
  7. Bake it for 25 minutes and then take it out and flip to the other side. Then bake for another 10-15 minutes.
  8. Again take it out from the oven and apply the glaze (step 4) on both sides of the chicken pieces. Bake for another 5 minutes.
  9. Remove from the oven and serve with lemon wedges and mint chutney / dipping sauce etc...
Recipe adapted from here....

Thursday, 6 April 2017

Padavalanga - Parippu Thoran ( Snake Gourd - Toor Dal Thoran )


Ingredients:

200 gm padavalanga/ snake gourd, chopped
1/4 cup toor dal / thuvara parippu
1/2-3/4 cup grated coconut
2 garlic cloves
a pinch of cumin seeds
1/2 tsp turmeric powder
1-2 green chillies
2 dry red chillies
1 sprig curry leaves
1/2 tsp mustard seeds
salt to taste
1 tbsp oil

Preparation:
  1. Crush grated coconut, garlic, cumin seeds, 1 dry red chilli and 1/4 tsp turmeric powder together and keep it aside.
  2. Wash the dal and cook in a pan adding salt and enough water till 3/4 th cooked and keep it aside.
  3. Heat oil in a pan and splutter mustard seeds. Add 1 dry red chilli and curry leaves.
  4. Add chopped snake gourd , chopped green chillies, 1/4 tsp turmeric powder and cooked dal and mix well. Add salt to this and cook covered on low flame until the snake gourd pieces are tender.
  5. Add in the crushed mixture, stir well and cook for few minutes till all the water dries up...Remove from flame and serve with rice...

Wednesday, 5 April 2017

Kadai Chana


Ingredients:

250 gm chana/ white chickpeas
4 medium tomatoes, blanched and chopped
1 1/2 tbsp garlic paste
1 1/2 tbsp coriander powder
3/4 tbsp kashmiri chilli powder
1/4 tsp turmeric powder
1 1/2 tbsp ginger, chopped
3 green chillies, chopped
1 tsp garam masala
1/2-3/4 tsp kasuri methi
salt to taste
1/2 tsp sugar
1/4 cup chopped coriander leaves
1 1/2 tbsp ghee

Preparation:
  1. Soak the chickpeas/ chana in water for 8 hours and pressure cook it with salt adding enough water until soft.
  2. Take 1 cup of cooked chana and grind to a paste and keep it aside.
  3. Blanch the tomatoes (add tomatoes in a pan of boiling water for 2-3 minutes and then transfer them to a bowl of cold water), then peel off the skin and chop into pieces and keep it aside.
  4. Heat ghee in a kadai and add garlic paste and saute well.
  5. Reduce the flame and add coriander powder, kashmiri chilli powder and turmeric powder and saute well till raw smell disappears.
  6. Add the chopped tomatoes, chopped ginger, green chillies and salt and saute well and cook it covered till the masala turns thick.
  7. Then add 1 - 1 1/2 cup of  water to this and allow to boil.
  8. Add cooked chana ( 2 cups) and  ground chana paste to this and mix well. Add 1/2-3/4 cup of water or as required and adjust the thickness of the gravy and allow to boil for 3-4 minutes.
  9. Add garam masala, kasuri methi and chopped coriander leaves and  mix well.
  10. Check for salt and add 1/2 tsp sugar and mix well. Boil it for another 5 minutes and switch off the flame.
  11. Garnish with coriander leaves and serve hot...

Tuesday, 4 April 2017

Koonthal Pothi ( Squid Steam Cooked in Banana Leaves )


Ingredients:

1 1/2 cup squid/ koonthal, cleaned
1 onion, chopped
5 shallots, chopped
2 tomatoes, chopped
3 green chillies, slit
6 garlic cloves
1 piece ginger
2 tsp chilli powder
1 1/2 tsp coriander powder
1/4 tsp turmeric powder
1/2 cup coconut milk
2 sprig curry leaves
salt to taste
1 tsp mustard seeds
3 tbsp oil

Preparation:
  1. Clean and cut squid into round pieces. Grind ginger, garlic, chilli powder, coriander powder and turmeric powder together and keep it aside.
  2. Heat oil in a manchatti/ pan and splutter mustard seeds.
  3. Add chopped onion and shallots and saute well till transparent.
  4. Add chopped tomatoes and slit green chillies and saute well till soft.
  5. Add ground masala paste to this and mix well. Then add coconut milk and mix well.
  6. When it starts to boil, add the cleaned squid, curry leaves and salt and cook it covered, stirring in between till cooked and the gravy thickens.
  7. Wilt the banana leaf and place some prepared squid masala in the centre. Fold the banana leaf and make a packet and tie with a twine or banana leaf stem fiber. Do the same with the remaining squid masala.
  8. Place this packets in the steamer and steam cook for 5-10 minutes. Transfer to a serving plate, garnish with curry leaves and serve...
  • Adjust the spice level according to your taste...

Monday, 3 April 2017

Pepper Egg Noodles


Ingredients:

100 gm noodles
1 egg
1 small onion, chopped
1 tomato, chopped
2 green chillies, slit
1 tsp garlic, crushed
1 1/2 tbsp chopped coriander leaves
1 tsp pepper powder
1/2 tsp soy sauce
1 tsp cornflour
3/4 cup water
salt to taste
1-2 tbsp grated cheese
2 tbsp oil

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 ( better to use cook and serve pan) and add crushed garlic and saute till light brown.
  3. Add chopped onion, tomato and green chillies and saute well.
  4. Add pepper powder, soy sauce and enough salt and mix well for a minute.
  5. Add 1 tsp cornflour mixed with 3/4 cup of water and chopped coriander leaves and mix well. 
  6. When it starts to boil well, add drained noodles and mix well for 1-2 minutes.
  7. Then reduce the flame and add egg to this and gently stir with a fork and cook covered until the egg is well cooked.
  8. Switch off the flame and garnish with the grated cheese and serve hot...

Sunday, 2 April 2017

Pomegranate Granita


Ingredients:

3 cups of pomegranate juice
1/2 cup of sugar
3/4 cup of water
2 tbsp lemon juice

Preparation:
  1. In a saucepan, add sugar and water and stir over medium heat till sugar is completely dissolved. Remove this prepared simple syrup from flame and keep it aside to cool.
  2. In a bowl, mix the pomegranate juice with 1/2 cup of simple syrup and lemon juice.
  3. Pour this mixture into a baking dish / freezer safe container and freeze it for 1-2 hours.
  4. Then remove it from freezer and scrape the mixture with a fork to form slushy/ ice crystals.
  5. Return to freezer and freeze it again for 5-6 hours till granita is fully frozen.
  6. To Serve, scrape the granita with spoon/ fork and serve it in individual glasses/ bowls ... Serve immediately....
  • You can use store brought pomegranate juice or homemade juice prepared from 2 large pomegranates...

Saturday, 1 April 2017

Chicken Handi


Ingredients:

1/2 kg boneless chicken
1 big onion
2 big tomatoes
6 garlic cloves
1 piece ginger
4 green chillies
3 tbsp tomato paste (optional)
1 tsp chilli powder
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp garam masala
1/2 cup yoghurt
few coriander leaves, chopped
3 tbsp fresh cream
salt to taste
3-4 tbsp oil
3 tbsp butter

Preparation:
  1. Clean and cut the boneless chicken into cubes.
  2. Grind ginger, garlic, green chillies and tomatoes together and keep it aside.
  3. Heat oil and butter in a pan and add onion and saute till transparent.
  4. Add chicken cubes and salt to this and cook on medium high flame till the chicken becomes half cooked and the colour changes to light brown.
  5. Then add the ground mixture (step 2) and tomato paste and cook till oil appears on top.
  6. Add chilli powder, coriander powder, turmeric powder, cumin powder and garam masala, mix well and cook till the raw smell disappears.
  7. Add yoghurt and cook till chicken is completely done adding 1/4 cup of water.
  8. Add coriander leaves and fresh cream and mix well. Serve hot...
Recipe adapted from here...

Friday, 31 March 2017

Ari Vada


Ingredients:

1 1/2 cup roasted rice flour
3/4 cup grated coconut
1 big onion, chopped
5 green chillies, finely chopped
small piece ginger, finely chopped
5-6 curry leaves, chopped
salt to taste
oil for frying

Preparation:
  1. In a bowl, add the rice flour, grated coconut, chopped onion, green chillies, ginger, curry leaves and salt and mix well.
  2. Add water little by little to this and knead to a soft and moist dough.
  3. Heat oil in a deep frying pan over medium flame.
  4. Take a small amount of dough and gently flatten using your fingers.
  5. Then slide it gently into the hot oil and fry till it turns golden. Remove it from the oil and serve with tea or coffee :) 

Thursday, 30 March 2017

Chakka Varatti / Jackfruit Preserve ( Jackfruit Jam )


Ingredients:

25 ripe jackfruit big pieces
1 cup powdered  jaggery
1 cup water
1 tsp dry ginger powder
1/4-1/2 tsp cardamom powder
2 tbsp ghee

Preparation:
  1. Remove the seeds from the jackfruit pieces and chop them into pieces.
  2. Then pressure cook it with half a cup of water for 4-5 whistles on medium flame.
  3. Meanwhile melt the powdered jaggery with half a cup of water in a pan to get a thick syrup. Strain the syrup and keep it aside.
  4. Once the pressure releases, open the cooker and mash the cooked jackfruit with backside of a  wooden spoon/ ladle as a paste (or grind it to a smooth paste).
  5. Then keep the pressure cooker on the flame ( or transfer it to a heavy bottomed pan ) and allow to evaporate the water by stirring.
  6. Pour the strained jaggery syrup to this and allow to cook stirring continuously till it becomes thick and jam like consistency.
  7. When the water content is almost evaporated, add ghee little by little and keep stirring until the mixture leaves the sides.
  8. Add the dry ginger powder and cardamom powder and mix well.
  9. Remove from the flame and let it cool to the room temperature. Store in an airtight container and refrigerate..

Sprouted Green Gram / Mulappicha Cherupayar Thoran


Ingredients:

2 cups sprouted green gram / mulappicha cherupayar
1 onion, chopped
4-5 green chillies, slit
2 garlic cloves, crushed
1/2-3/4 cup grated coconut
a pinch of cumin seeds
1 sprig curry leaves
1/4 tsp turmeric powder
1/2 tsp cumin seeds
salt to taste
1 tbsp oil

Preparation:
  1. Heat oil in a splutter mustard seeds. Add chopped onion, green chillies, garlic and curry leaves and saute well.
  2. Add sprouted green gram, grated coconut, cumin seeds, turmeric powder and salt and mix well. Sprinkle 3-4 tbsp of water.
  3. Cover and cook on low-medium flame for about 10 minutes, stirring in between, until done.
  4. Then remove the lid and stir well for 1-2 minutes till all the water dries up...Remove from flame and serve with rice...

Wednesday, 29 March 2017

Cucumber Raita


Ingredients:

1 cucumber
1 1/2 cup yoghurt
1/2 tsp ginger, finely chopped
1/4 tsp cumin powder
1 tbsp coriander leaves, chopped
salt to taste

Preparation:
  1. Peel and chop the cucumber into fine pieces. Add little salt to this and keep it aside for 10 minutes.
  2. In a large bowl, add the yoghurt and stir well. Add chopped ginger, cumin powder, coriander leaves and a pinch of salt and mix well.
  3. Add the finely chopped cucumber to this and mix well. Serve this raita with biriyani, pulao etc.

Tuesday, 28 March 2017

Koonthal - Koon Biriyani / Squid - Mushroom Biriyani


Ingredients:

500 gm squids/ koonthal
3 tsp chilli powder
1/4 tsp turmeric powder
4 onions, thinly sliced
8 green chillies, crushed
2 tbsp ginger-garlic paste
2 tomatoes, chopped
1 1/2 cup mushrooms, chopped
1/4 cup yoghurt
1 tsp lemon juice
1 cup coriander leaves, chopped
1/4 cup mint leaves
1 1/2 tsp garam masala
3 cups basmati rice
5 cups boiling water
3 cloves
3 cardamoms
3 cinnamon
1 bay leaf
3-4 tbsp ghee
salt to taste

Preparation:
  1. Clean and cut squid into round pieces and marinate it with chilli powder, turmeric powder and salt and keep it aside for 15 minutes.
  2. Wash the rice, drain it and keep it aside.
  3. Heat oil in a pan and fry the marinated squid pieces and keep it aside.
  4. Heat oil in a pan and add 3 sliced onions and saute well till transparent.
  5. Add crushed green chillies and ginger-garlic paste and saute well.
  6. Add chopped tomatoes to this and saute till soft.
  7. Add chopped mushrooms and cook covered on low flame for 8-10 minutes.
  8. Add yoghurt and 1 tsp garam masala to this and mix well.
  9. Then add fried squids and mix well.  Add chopped coriander leaves, mint leaves and lemon juice to this, mix well and remove from flame.
  10. To prepare the rice, heat ghee in a wide thick bottomed pan, add cardamom, cinnamon, cloves,bay leaf and 1 sliced onion and saute till transparent.
  11. Add drained rice and saute for 2-3 minutes in low-medium flame. To this add boiling water and salt and cook till rice is done at low flame. Remove from the flame.
  12. To layer the biriyani, take a wide thick bottomed pan and apply some ghee. Layer the bottom of the pan with half of cooked rice.
  13. Add little garam masala and coriander leaves and then add prepared squid - mushroom masala over the rice and then add remaining rice as a top layer. 
  14. Sprinkle little garam masala and add coriander leaves and a pinch of yellow food colour /saffron mixed with 1 tbsp lemon juice/ milk.on top. 
  15. Cover with an aluminium foil and close with a tight lid. Then cook on low flame for 10-15 minutes.
  16. Switch off the flame and serve hot with raita , pappadum and pickle...

Monday, 27 March 2017

Unakka Chemmeen - Cheera / Dried Prawns - Spinach Thoran


Ingredients:

3 cups pacha cheera / spinach, chopped
1/2 cup dried prawns, cleaned
1/2 cup grated coconut
1 small onion, sliced
2 garlic cloves, crushed
2 green chillies, chopped
1 tsp chilli powder
1/4 tsp turmeric powder
salt to taste
1/2 tsp mustard seeds
1 tbsp oil

Preparation:
  1. In a pan, add cleaned dried prawns and dry roast it for few minutes and keep it aside.
  2. Heat oil in a pan and splutter mustard seeds.
  3. Add sliced onion, crushed garlic and green chillies and saute till onion turns transparent.
  4. Add dried prawns, chilli powder and turmeric powder and stir well for few minutes.
  5. Then add chopped cheera and salt, mix well and cook covered on low flame until it is almost dry, stirring occasionally.
  6. Now add grated coconut, mix well and cook for 2-3 minutes on low flame. Remove from flame and serve with rice...

Mango Puttu


Ingredients:

1 1/2 cup puttu podi
1/2-3/4 cup grated coconut
1 cup / 1 ripe mango, chopped
1 tsp sugar
salt to taste
water as required

Preparation:
  1. Peel and chop mango into small cubes and mix this with 2 tbsp of grated coconut and 1 tsp of sugar and keep it aside.
  2. Mix little salt in water and add this water little by little to the puttu podi till it becomes wet/ moist and mix thoroughly without any lumps.
  3. To prepare puttu, take a puttu maker ( I used chiratta puttu maker) and layer it with 1 tbsp grated coconut first, then 1- 1 1/2 tbsp mango mix and then add the puttu podi .
  4. Top it with another layer of mango mix and some grated coconut.
  5. Fill pressure cooker/ puttu kudam with 3-4 cups of water and bring to a boil.
  6. Place the puttu maker on top of it and steam cook for 5-7 minutes or until the steam starts coming out from the top of puttu maker. Remove it to a plate and serve hot...

Sunday, 26 March 2017

Mushroom and Potato Curry / Koon Urulakizhangu Curry


Ingredients:

200 gm mushrooms
3 medium potatoes
1 small onion, chopped
1 big piece ginger, crushed
2 green chillies, chopped
1 sprig curry leaves
1 tomato, chopped
3/4 tsp turmeric powder
1 tbsp coriander powder
1 tbsp kashmiri chilli powder
1 1/2 garam masala
1/2-3/4 tsp cumin powder
1 tsp mustard seeds
2 cups thick coconut milk
salt to taste
2 tbsp oil

Preparation:
  1. Cut mushrooms into pieces and keep it aside. Chop potatoes into small cubes.
  2. Heat oil in a pan and splutter mustard seeds.
  3. Add sliced onion, crushed ginger, green chillies and curry leaves and saute well.
  4. Reduce the flame and add turmeric powder and mix well.
  5. Add coriander powder and chilli powder and saute for 2 minutes.
  6. Add chopped tomato and salt and mix well. 
  7. Then add chopped potatoes, mix well and cook it covered on medium flame for about 5 minutes.
  8. Add chopped mushrooms and coconut milk and mix well. Turn the flame to high and add 1 tsp garam masala and cumin powder and mix well.
  9. Adjust the salt and then cook covered till the potatoes and mushrooms are cooked and the gravy thickens. 
  10. Add the remaining garam masala, stir well and switch off the flame. Serve hot...

Saturday, 25 March 2017

Twix Cake


Ingredients:

For Vanilla Loaf:

3/4 cup all purpose flour
1 tsp baking powder
a pinch of salt
55 gm unsalted butter, at room temperature
1/2 cup sugar
1 egg
1/4 cup milk
1/2 tsp vanilla essence

For Caramel Sauce:

150 gm / 3/4 cup sugar
75 gm unsalted butter
1/4 cup + 2 tbsp fresh cream
1/4 tsp salt

500 gm milk compound/ milk chocolate

Preparation:

For Vanilla Loaf:
  1. Preheat oven to 170 degree celcius. Butter a 9 by 3 inch loaf pan and line it with baking paper.
  2. Sift together all purpose flour, baking powder and salt in a bowl and keep it aside.
  3. In a bowl, mix together milk and vanilla essence and keep it aside.
  4. In a large mixing bowl or in the bowl of an electric mixer, add butter and beat on medium speed until it becomes light and fluffy.
  5. Add the sugar and beat on medium high speed for 4-5 minutes until the mixture becomes creamy, pale and light.
  6. Add the egg and beat on medium high speed for 1 minute until the egg is completely combined.
  7. Then add flour in 3 parts and milk mixture in 2 parts, beating until just combined after each addition, starting and ending with the flour.
  8. Pour the batter into the prepared loaf pan and level the top. 
  9. Bake it in the preheated oven for 15-20 minutes or until the toothpick inserted into the centre of the cakes comes out clean.
  10. Cool on wire rack for 10 minutes. Cling wrap the cake and freeze for few hours.


For Caramel Sauce:
  1. In a heavy bottomed saucepan (non stick pan), add the sugar and keep over medium flame. Do not use spoon or spatula. Keep swirling the saucepan using the handle of the pan to avoid burning of sugar. Keep removing it off the flame until sugar dissolves and do not let it smoke.
  2. Wait until the caramel colour becomes deep, but not burnt. Do this step with care, until the caramel gets to the right colour and sugar is also all melted.
  3. Remove the caramel from heat, and pour the cream gently in a slow stream, a little at a time and keep stirring as you add the cream. Care should be taken in this step - if you add all the cream together, the caramel would crystallize.
  4. Add the butter and salt and keep the caramel back on low flame and keep stirring until butter is fully melted.
  5. Then increase flame to medium and keep stirring for 4-6 minutes to thicken up the sauce. 
  6. Remove from the flame and let cool completely.
Assembling the Cake:
  1. Line up the loaf pan with butter paper/ baking paper hanging from either sides.
  2. Place the vanilla loaf into this prepared loaf pan. Pour over the caramel sauce on top of the cake.
  3. Level the top using an offset spatula and freeze it for 2 hours.

      4. Lift the set cake by pulling out the butter paper hang. Place the cake on top of a wire rack with a baking tray underneath.
    5. Melt the chocolate by using a double boiler or in a microwave. While its not very hot, pour over the cake to cover completely on top and all sides of the cake. 
     6. Let cool until chocolate hardens.. Cut into slices and serve...


  • Cut with hot knife, to get the perfect slice of cake...

Recipe Source: Fondbites Bake Along...

Friday, 24 March 2017

Persimmon - Strawberry Milkshake


Ingredients:

1 big persimmon
6-8 strawberries, chopped
2 cups of chilled milk
4-5 tbsp sugar or as required

Preparation:
  1. Peel and chop persimmon into pieces. 
  2. In a blender, add the chopped persimmon, strawberries, chilled milk and sugar and blend well until smooth and creamy.
  3. Pour the prepared milkshake into serving glasses and serve.........

Thursday, 23 March 2017

Spicy Mussels/ Kallummakkaya Masala


Ingredients:

30 mussels/ kallummakkaya, cleaned
1 large onion, finely chopped
1 green chilli, slit
2 tomatoes, finely chopped
1 tsp ginger-garlic paste
1 sprig curry leaves
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp pepper powder
1/2 tsp garam masala
1 tsp fennel seeds
1 cinnamon stick
2 cardamoms
salt to taste
2-3 tbsp oil

For marination:

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

Preparation:
  1. Clean the mussels and marinate it with the above marination ingredients and keep it aside for 10-15 minutes.
  2. Heat oil in a pan and add the marinated mussels, mix well and cook it for 7-10 minutes or till it is well cooked. Remove the mussels into a plate leaving the masala / juice in the pan.
  3. Heat this remaining masala / juice in the pan and add cinnamon, cardamom and fennel seeds and cook for a minute.
  4. Add the chopped onion, green chilli and curry leaves and saute for 5 minutes till it tuns golden.
  5. Add ginger-garlic paste and saute for a minute.
  6. Add chilli powder, coriander powder, turmeric powder, garam masala, pepper powder and salt and mix well for a minute.
  7. Add the chopped tomatoes to this , mix well and cook it covered on low heat for 5 minutes or till it turns soft.
  8. Then increase the flame and add little water to this , mix well and cook for 2 minutes till the oil separates.
  9. Add the cooked mussels to this, mix well and cook for 3-4 minutes. Remove it from the flame and serve...
  • Adjust the spice level according to your taste....

Tuesday, 21 March 2017

Potato Stew


Ingredients:

3 medium potatoes
1 big onion, chopped
4 green chillies, slit
1 tbsp garlic, finely chopped
1 tbsp ginger, finely chopped
1/4 tsp turmeric powder
1/4-1/2 tsp chilli powder
1/2 tsp pepper powder
1/4 tsp garam masala
1 sprig curry leaves
3/4 cup thin coconut milk
1/4 cup thick coconut milk
salt to taste
1 1/2 tbsp oil

Preparation:
  1. Peel and chop potatoes into pieces.
  2. Heat oil in a pan and add chopped onions, ginger, garlic and green chillies and saute well till onion turns transparent.
  3. Add turmeric powder, chilli powder and garam masala and mix well on low flame.
  4. Then add chopped potatoes and salt, mix well and cook it adding enough water.
  5. When potatoes are cooked, add thin coconut milk, pepper powder and curry leaves and boil it for 5-7 minutes.
  6. Then add thick coconut milk and heat for 2 minutes. Remove from the flame and serve with vellayappam, idiyappam etc...

Monday, 20 March 2017

Spinach / Palak Pachadi


Ingredients:

1/4 cup palak / spinach leaves, finely chopped
1 cup grated coconut
small piece ginger
1-2 green chillies
1 cup yoghurt
1 tomato, finely chopped
3/4 tsp mustard seeds
1/2 tsp urad dal
2 dry red chillies
1 sprig curry leaves
salt to taste
1 tbsp oil

Preparation:
  1. In a pan, add the chopped spinach and saute for 2-3 minutes or till the raw smell disappears.Then grind it to a smooth paste adding little water and keep it aside.
  2. Grind grated coconut, ginger and green chillies together to a fine paste. Then mix this ground paste with yoghurt.
  3. Add chopped tomato, salt and spinach paste to this coconut- yoghurt mixture and mix well.
  4. Heat oil in a small pan and splutter mustard seeds.  Add urad dal, dry red chillies and curry leaves and fry.
  5. Pour this over the prepared mixture/ pachadi, mix well and serve with rice....

Sunday, 19 March 2017

Blueberry - Rose Milk Popsicles


Ingredients:

1 cup blueberries
1/2 tbsp lemon juice
1 cup milk
4-5 tbsp sugar ( or as required)
few drops of rose milk mix/ essence

Preparation:
  1. Puree the blueberries adding lemon juice, enough sugar and 2 tbsp water in a blender until very smooth.
  2. Fill popsicle moulds halfway with this blueberry puree and freeze it for 1 hour.
  3. In a bowl, add milk and enough sugar and mix well till sugar dissolves. Add rose milk mix to this and stir well. ( or blend milk, sugar and rose milk mix together)..
  4. Then pour this rose milk evenly over the blueberry layer and freeze for 6-8 hours or overnight...
  5. To release the popsicles, run the mould under the warm water for 20-30 seconds...Serve it immediately...

Friday, 17 March 2017

Kovakka Varavu / Ivy Gourd Thoran


Ingredients:

250 gm kovakka/ ivy gourd
1 small onion, chopped
1/2 of 1 small tomato, chopped
3-4 green chillies, chopped
2 garlic cloves, crushed
1 sprig curry leaves
1/4 tsp turmeric powder
1/4- 1/2 cup grated coconut
1 tsp mustard seeds
salt
oil

Preparation:
  1. Wash and chop the kovakka into pieces.
  2. Heat 1 tbsp oil in a pan and splutter mustard seeds. Add curry leaves and crushed garlic and fry.
  3. Add chopped onion and saute till transparent. Add green chillies, chopped tomato and chopped kovakka and mix well.
  4. Add turmeric powder and salt, mix well and cook covered at low flame till done, stirring occasionally. (Sprinkle little water if required).
  5. Add grated coconut , mix well and cook for 2-3 minutes on low flame. Remove from flame and serve with rice...

Thursday, 16 March 2017

Pink Rava Puri / Beetroot - Rava Poori


Ingredients:

1 cup rava/ semolina
1 cup plain flour
1 beetroot
2 tsp ghee
salt to taste
oil for frying

Preparation:
  1. Peel and chop beetroot into small pieces and grind it in a blender adding about 3/4-1 cup of water. Strain its juice and keep it aside.
  2. In a bowl, add rava, plain flour, ghee and salt and knead it well adding enough beetroot juice to make a soft dough. Keep it aside for 30 minutes. 
  3. Make small balls out of this dough and roll it into small thick circles or discs using a rolling pin.
  4. Heat oil in a pan and slide each rolled poori carefully in to the hot oil and fry on both sides on medium flame and drain it on a paper towel...Serve hot...

Wednesday, 15 March 2017

Chicken - Carrot Soup


Ingredients:

1 cup chicken, cooked and shredded
3 carrots, peeled and grated
2 garlic cloves
4 cups of chicken stock
3-4 tbsp plain flour
1 tsp dried parsley
freshly ground pepper powder
salt to taste
1 1/2 tbsp olive oil / 25 gm butter

Preparation:
  1. Cook the chicken with 4 cups of water adding little pepper powder and salt. Shred the chicken pieces and keep it aside.
  2. Strain the stock into a bowl and keep it aside.
  3. Heat olive oil /butter in a pan on medium heat and add grated carrots and crushed garlic and saute for about 10 minutes till soft and have changed the color.
  4. Add diced onion to this and saute well till soft.
  5. Add plain flour and saute till the raw smell disappears on low flame. Add parsley and mix well.
  6. Add chicken stock slowly, stirring continuously to avoid lumps and let it simmer for 10-12 minutes.
  7. Allow it to cool and then grind it to make a puree using a blender.
  8. Transfer this puree back to the pan and add the shredded chicken pieces, mix well and cook for 2-3 minutes.
  9. Add pepper powder and salt to taste , mix well and remove it from flame. Serve hot...

Tuesday, 14 March 2017

Paneer Pancakes


Ingredients:

250 gm paneer
2 eggs
1/2 cup plain flour
1/2 tsp baking powder
50 gm butter
a pinch of salt
3-4 tbsp sugar
1/2-3/4 cup milk ( or as required )

Preparation:
  1. Make a smooth paste of paneer using a blender/ food processor and keep it aside.
  2. Mix plain flour , baking powder and a pinch of salt in a bowl and keep it aside.
  3. In a bowl, beat the eggs using a beater until fluffy. Add sugar to this and beat until the sugar dissolves. 
  4. Add smooth paneer paste and beat well. Then add the flour mixture and mix well.
  5. Add the milk and beat/ whisk well to a thick batter.
  6. Heat a non stick frying pan/ skillet over low heat and grease lightly with butter.
  7. Pour a ladle of pancake batter onto the hot pan.
  8. Cook for 2-3 minutes or until bottom of the pancake is brown and bubbles form on the surface. Turn over and cook for 1-2 minutes until the pancake turns golden brown.
  9. Repeat with remaining batter, brushing the pan with melted butter.
  10. Transfer to a serving plate and serve with maple syrup or honey......

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