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Saturday, 27 May 2017

Watermelon / Bathakka Kalakkiyathu


Ingredients:

2 cups watermelon / bathakka ( 1/4 of a watermelon)
3 tbsp sugar
1 tsp freshly squeezed lemon juice (optional)
3-4 ice cubes

Preparation:
  1. Remove seeds from watermelon and chop into small pieces.
  2. In a bowl, add the chopped watermelon and crush/ mash roughly with the ladle.
  3. Add sugar, ice cubes and lemon juice and stir well.
  4. Transfer to serving glasses and top it with mint leaves..Serve with a spoon...
  • We also call this drink " Bathakka Vellam"..

Friday, 26 May 2017

Serradura / Sawdust Pudding


Ingredients:

10-12 Marie biscuits
2 tbsp roasted cashew nuts
250 ml whipping cream
6-7 tbsp condensed milk (add as per sweetness)
1/2 tsp vanilla essence
chocolate shavings, to garnish

Preparation:
  1. Coarsely grind/ powder the biscuits and cashew nuts together and keep it aside.
  2. In a bowl, whip the cream to soft peaks. Then add in the condensed milk and vanilla essence and whip again until stiff peaks are formed.
  3. In small glasses, add a layer of  biscuit mixture and followed by the cream mixture.
  4. Repeat the same with several layers of biscuit mixture and cream till it reaches the top.
  5. Sprinkle some chocolate shavings on top and refrigerate them for 3-4 hours till set..Serve chilled..

Thursday, 25 May 2017

Basale Kadumbu / Steamed Rice Dumplings in Malabar Spinach Gravy


Ingredients:

For Kadumbu (Rice dumplings)

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

For Basale / Malabar Spinach Gravy

1 bunch malabar spinach / basale
5-6 dry red chillies ( adjust to your spice level)
1/2 tbsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp turmeric powder
2 garlic cloves
1 onion, chopped
1 small tomato, chopped
1 1/2 cup grated coconut
1 sprig curry leaves
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. Separate the leaves and stems of basale/ malabar spinach and wash it properly. Roughly chop the leaves ( about 3 cup) and cut the tender stems ( about 1 cup) into 4 inch pieces.
  6. Cook the basale leaves and stems with chopped tomato and onion adding enough water and salt.
  7. In the meantime, grind grated coconut together with dry red chillies, coriander seeds, cumin seeds and garlic cloves adding little water into a thick smooth paste.
  8. Add the ground coconut paste and curry leaves to the cooked basale and cook for few minutes. Adjust the salt.
  9. 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...

Wednesday, 24 May 2017

Chicken Ball Soup


Ingredients:

For Chicken Stock:

2 cups chicken pieces with bones
1 carrot, cut into pieces
1 onion, chopped
1 leek, chopped
1 big celery stick with leaves
1 tbsp crushed pepper
salt to taste

For Soup:

1 cup chicken breast pieces
1 1/2 tsp white/black pepper powder
1 egg yolk, lightly beaten
salt to taste
7-8 tbsp bread crumbs
8 1/4 cups prepared chicken stock
1/4 tsp dried parsley leaves
1/4- 1/2 cup fresh cream (optional)
1 1/2 tbsp corn flour

Preparation:
  1. In a large pan, add the chicken bone pieces, carrot, onion, leek, celery, crushed pepper and salt and boil it well covered adding about 8-9 cups of water for about 30 minutes.
  2. Then strain the stock and keep it aside.
  3. In the meantime, grind the chicken breast piece and transfer it to a bowl.
  4. Add 1 tsp white/black pepper powder, egg yolk and salt to this and mix well with hand,
  5. Then add bread crumbs little by little to this and mix well to form a dough/ mixture.
  6. Wet your palms with water and make small chicken balls out of this mixture and keep it aside.
  7. In a thick bottomed pan, add 8 cups of chicken stock, dried parsley leaves and the prepared chicken balls and cook till the chicken balls are well cooked.
  8. When it boils well, add the fresh cream and mix well. 
  9. Add 1/2 tsp pepper powder and 1 1/2 tbsp cornflour mixed with 1/4 cup chicken stock and mix well.
  10. Adjust salt and pepper powder and switch off the flame.
  11. Transfer into soup bowls and garnish with parsley leaves...Serve hot..

Recipe Source: Magic Oven...

Beetroot Appam / Pink Vellayappam


Ingredients:

1 cup raw rice/ white rice
1/2 cup cooked rice
1/2 cup grated coconut
1/2 tsp yeast
1 tsp sugar
1 medium beetroot
salt

Preparation:
  1. Wash and soak raw rice in water for 4-5 hours.
  2. Then it along with cooked rice, grated coconut, yeast and salt into a smooth batter adding little water and keep for fermentation for about 10-12 hours (or overnight).
  3. Peel and cut beetroot into small pieces and microwave or cook it with 1/4 cup of water till it turns tender. Cool and then grind it with 1/4 cup of water to a smooth puree.
  4. Add this beetroot puree to the fermented batter and mix well. Check for salt and add if required.
  5. Heat a non stick pan/ appachatti and pour a ladleful of batter and rotate the pan in a circular manner.
  6. Cover with a lid and cook on low flame till the appam is cooked well and the edges start turning brown.
  7. Remove the appam from the pan and transfer it to a plate. Repeat the same with the remaining batter..Serve with any curry of your choice...  

Tuesday, 23 May 2017

Vendakka - Unakka Chemmeen / Okra - Dried Prawns Thoran


Ingredients:

15 vendakka/ okra
1/2 cup dried prawns, cleaned
1 onion, chopped
2 garlic cloves, crushed
1 1/2 -2 tsp chilli powder
1/2 tsp turmeric powder
1/2 cup grated coconut
1/2 tsp mustard seeds
1 sprig curry leaves
salt to taste
1 1/2 tbsp oil

Preparation:
  1. Wash and chop okra into small pieces.
  2. In a pan, add cleaned dried prawns and dry roast it for few minutes and keep it aside.
  3. Heat oil in a pan and splutter mustard seeds. Add crushed garlic, chopped onion and curry leaves and saute till it turn light brown.
  4. Add chilli powder and turmeric powder and mix well.
  5. Add chopped okra and salt to this and saute for 4-5 minutes on medium flame.
  6. Add dried prawns and mix well and cook covered on low flame till done, stirring occasionally.
  7. Then add the grated coconut, mix well and cook covered for 2-3 minutes on low-medium flame. Remove from flame and serve with rice...

Monday, 22 May 2017

Sprinkle Lamingtons


Ingredients:

2 cups plain flour
1 1/4 cup castor sugar
3/4 cup cocoa powder
1 cup milk
3 eggs
1/2 cup vegetable oil
60 ml vinegar
2 tsp vanilla essence
2 tsp baking soda

For Chocolate Coating:

350 gm icing sugar
60 gm cocoa powder
180 ml boiling water
2 cups of coloured sprinkles

Preparation:
  1. Preheat the oven to 170 degree celcius. Lightly grease a lamington tin with butter and line it with baking paper.
  2. Sift the flour, sugar, cocoa powder and baking soda into a large bowl.
  3. In a separate bowl, whisk the eggs.  Then add the vinegar, oil and milk, whisking constantly and mix well.
  4. Pour the liquid ingredients (step 3) into the dry ingredients (step 2), and mix until just combined.
  5. Then pour the mix into the prepared lamington tin.
  6. Bake it in the preheated oven for about 30-40 minutes or until a skewer inserted into the center of the cake comes out clean.
  7. Remove from the oven and leave aside to cool. Once the cake has completely cooled, cut into 4 cm cubes (25-30 cubes).
  8. To make the chocolate coating, combine the icing sugar and cocoa powder in a bowl and slowly whisk in the hot water, making sure there are no lumps.
  9. Put the sprinkles into a large, clean bowl.
  10. Dip the cake cubes into the chocolate coating, making sure they are covered well on all sides.
  11. Place the cubes onto a wire rack with tray underneath to drain the excess coating.
  12. After 4-5 minutes, roll the cubes in the sprinkles. Place the lamingtons on a tray and leave them in the fridge to set completely...

Sunday, 21 May 2017

Dal Chicken Rice


Ingredients:

2 cups kaima rice/ jeerakashala rice
1 cup moong dal/ cherupayar parippu/ split green gram
3 1/2-4 cups boiling water
1/2 kg chicken
1 onion, finely chopped
3 green chillies, chopped
1 tomato, chopped
1 tsp ginger, crushed
1 tsp garlic, crushed
1 tsp garam masala
 1 1/2-2 tsp pepper powder
1/4 cup coriander leaves, chopped
salt to taste
2 tbsp ghee
oil as required

Preparation:
  1. Roast the moong dal at medium flame for 4-5 minutes or until slightly golden.
  2. Wash and drain the rice and mix it with roasted dal and keep it aside.
  3. Cut the chicken into very small pieces and marinate it with pepper powder and salt. Then fry them in the hot oil and keep it aside.
  4. Heat 1 1/2 tbsp oil in a pan and saute the chopped onion, green chillies, tomato, crushed ginger and garlic.
  5. Add fried chicken pieces, enough salt and garam masala to this and mix well for 2-3 minutes and remove from the flame.
  6. Heat ghee and 2 tbsp oil in a thick bottomed pan and add the dal-rice mix and saute for 4-5 minutes on medium flame. 
  7. Add boiling water and salt, mix well and cook covered on low flame till done.
  8. Then add the prepared chicken masala to this and mix well. Add chopped coriander leaves and cook covered for 4-5 minutes on low flame.
  9. Remove from the flame and serve hot ...

Sprouted Green Gram Salad / Mulappicha Cherupayar Raita


Ingredients:

3/4-1 cup sprouted green gram
1 small cucumber, peeled and chopped
1 small tomato, finely chopped
1 small onion, finely chopped
1/2 cup carrot, finely chopped
1 cup yoghurt
a pinch of pepper powder
salt to taste
1 tbsp coriander leaves, chopped

Preparation:
  1. Steam the sprouted green gram in a steamer or microwave for 3-4 minutes.
  2. In a bowl, add in sprouted green gram, chopped cucumber, onion, tomato, carrot, a pinch of pepper powder and salt and mix well.
  3. Then add the yoghurt and mix well. Garnish it with chopped coriander leaves and serve...

Saturday, 20 May 2017

Ambazhanga Achar / Hog Plum Pickle


Ingredients:

15-18 hog plums/ ambazhanga
6-7 big garlic cloves, sliced
1" piece ginger, sliced into thin strips
2 green chillies, finely chopped
2 tbsp chilli powder
1/2 tsp turmeric powder
4 tbsp vinegar
1 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 tsp asafoetida
2 sprig curry leaves
salt to taste
3 tbsp oil

Preparation:
  1. Clean and slice the hog plums into thin pieces. Add salt and mix well and keep it aside for 3-4 days or up to a week.
  2. Heat oil in a pan and splutter mustard seeds and fenugreek seeds.
  3. Add curry leaves, chopped ginger and garlic and saute till the raw smell disappears and the garlic is light brown.
  4. Add the green chillies, chilli powder, turmeric powder and asafoetida and saute for 1-2 minutes on low flame.
  5. Add the vinegar and little water (about 2 tbsp) to this and mix well.
  6. Then add the salted hog plums and mix it well until well coated with the spices. Adjust the salt and switch off the flame.
  7. Let it cool completely and then transfer into an airtight glass jar and start using after a day...

Friday, 19 May 2017

Watermelon - Raspberry Juice


Ingredients:

2 cups watermelon, seeds removed and cubed
6-8 fresh raspberries
1 tbsp lime juice
2-3 tbsp sugar (add to your taste)

Preparation:
  1. In a blender, add the cubed watermelon, raspberries, lime juice and required sugar and blend well until smooth.
  2. Pour the juice into serving glasses and serve...

Wednesday, 17 May 2017

Chilli Chicken Idli


Ingredients:

1- 1 1/2 cup idli batter ( for 15 button/ mini idli's)
100 gm boneless chicken
2 tsp plain flour
3 tbsp cornflour
1 tsp chilli paste
1/2 tbsp ginger, chopped
1/2 tbsp garlic, chopped
2 green chillies, chopped
1 onion, cubed
1/2 capsicum, cubed
3 dry red chillies, crushed
1/2 tbsp soy sauce
2 tbsp tomato sauce
1/2-3/4 tsp pepper powder
1/2 cup chicken stock
1 tbsp spring onion, chopped
salt to taste
oil

Preparation:
  1. First prepare the button / mini idlis.. Grease the mini idli moulds with little oil and spoon/pour the batter in each hole.
  2. Then steam cook it for 10-12 minutes .Switch off the flame and remove the moulds and keep it aside for 2-3 minutes.
  3. Then carefully remove the idli's from the moulds using a spoon and keep it aside.
  4. Clean and cut chicken into thin strips and marinate it with chilli paste, plain flour, 1 tbsp cornflour and salt. Keep it aside for 20-30 minutes.
  5. Heat oil in a pan and fry the marinated chicken strips and keep it aside.
  6. Heat 1 1/2 tbsp oil in a pan and add chopped ginger, garlic, green chillies, cubed onion, capsicum and crushed dry red chillies and saute well till golden brown.
  7. Then add soy sauce and tomato sauce and saute for 1-2 minutes.
  8. Add salt and pepper powder to this and mix well. Add chicken stock and mix well.
  9. Add 2 tbsp cornflour mixed with little water and mix well. When it starts to thicken, add button idli's and mix well for a minute.
  10. Then add the fried chicken strips and mix well for 2-3 minutes for the sauce to coat well with idli's and chicken.
  11. Remove from the flame and garnish with chopped spring onions...Serve hot...

Tuesday, 16 May 2017

Drumstick / Muringakka Mulakittathu


Ingredients:

3 drumsticks/ muringakka, cut into pieces
1 large onion, sliced
1 medium tomato, cubed
3 green chillies, slit
2 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1 sprig curry leaves
salt to taste
2 tbsp oil

Preparation:
  1. Heat oil in a claypot/ pan and splutter mustard seeds.
  2. Add the sliced onion, green chillies and curry leaves and saute till the onion becomes transparent.
  3. Add the drumstick pieces, cubed tomato and salt and saute for 2 minutes.
  4. Add turmeric powder and chilli powder and saute till the raw smell disappears.
  5. Add 1 cup of water to this and mix well for 1-2 minutes. Then add 1 more cup of water , mix well and bring it to a boil.
  6. Then cook it covered till done, stirring occasionally. Check for salt, and add if required.
  7. Remove from the flame and serve with rice...

Monday, 15 May 2017

Crab Fry / Njandu Porichathu


Ingredients:

4 medium crabs, cleaned
1 1/2-2 tsp chilli powder
1/4 tsp pepper powder
1/2 tsp turmeric powder
salt to taste
1 sprig curry leaves
oil for frying

Preparation:
  1. Cut and clean the crab pieces and cook it with turmeric powder and little salt adding enough water.
  2.  Make a paste of chilli powder, pepper powder and little salt and marinate the cooked crab with this paste and keep it aside for 10-15 minutes.
  3. Heat oil in a pan on medium flame and fry the marinated crab on all sides till done along with some curry leaves ..Remove from the flame and serve with rice...
  • Adjust the spice level according to your taste...

Saturday, 13 May 2017

Strawberry - Custard Milkshake


Ingredients:

For Custard:

500 ml milk
4 tbsp custard powder
4 tbsp sugar

For Milkshake:

1 cup custard
1/4 cup condensed milk (or 3-4 tbsp sugar)
8-10 strawberries, chopped
500 ml chilled milk

Preparation:
  1. In a bowl, add custard powder and 1/2 cup of milk and mix well without any lumps.
  2. Heat remaining milk in a saucepan adding sugar on medium flame. When it reaches the boiling point, add the custard mixture and stir continuously till it thickens.
  3. Remove from the flame and transfer to a bowl. Keep it aside to cool.
  4. To prepare the milkshake, add 3/4-1 cup prepared custard, condensed milk or sugar, chopped strawberries and chilled milk in a blender and blend well until smooth.
  5. Pour the prepared milkshake into serving glasses and serve....
  • You can store the prepared custard in the fridge and can use later to prepare milkshakes...

Friday, 12 May 2017

Cabbage Rice


Ingredients:

1 cup basmati rice
1 cup cabbage, chopped
1 small onion, chopped
1 tsp mustard seeds
1 tsp urad dal
1 tbsp peanuts
6-7 cashew nuts
2 dry red chillies
1/4 tsp turmeric powder
a pinch of asafoetida
1 sprig curry leaves
salt to taste
2 tbsp oil

Preparation:
  1. Soak the rice in water for about 30 minutes. Wash and cook the rice in a deep pan adding about 4-5 cups of water and salt till done. Drain the water and keep it aside.
  2. Heat oil in a pan and splutter mustard seeds. Add urad dal, peanuts, cashew nuts, dry red chillies and curry leaves and saute for a minute on medium flame.
  3. Reduce the flame and add turmeric powder and asafoetida and saute for few seconds.
  4. Add chopped onion, chopped cabbage and salt to this and saute for few minutes until it's cooked.
  5. Now add the cooked rice to this,  mix well and cook for 3-4 minutes on low flame. 
  6. Remove from the flame and serve hot...

Thursday, 11 May 2017

Chicken / Kozhi Theeyal


Ingredients:

1 chicken ( 1 1/4-1 1/2 kg) , cut into pieces
1 big onion, sliced
30-35 shallots, sliced
1 piece ginger, sliced
6 garlic cloves, sliced
2 big tomatoes, chopped
3-4 green chillies, slit
1 1/2 cup grated coconut
1 1/2 tbsp kashmiri chilli powder
1 1/2 tbsp coriander powder
1 tsp turmeric powder
1 tsp garam masala
1/2 tsp fennel powder
1 tsp pepper corns
3 sprig curry leaves
3 dry red chillies
1 tsp mustard seeds
salt to taste
coconut oil

Preparation:
  1. Heat a pan and add grated coconut, sliced 6-7 shallots, sliced ginger, garlic and pepper corns and roast well.
  2. When it starts to change color, add 1 tsp coconut oil and 1/4-1/2 tsp turmeric powder and roast well till dark brown.
  3. Switch off the flame and allow it to cool. Then grind it to a smooth paste adding little water and keep it aside.
  4. In a thick bottomed pan, add the cleaned chicken pieces, sliced onion, 20 sliced shallots, turmeric powder, kashmiri chilli powder, coriander powder, slit green chillies, 2 sprig curry leaves, 1/2 tsp garam masala and salt and mix well.
  5. Add about 1 1/2-2 cups of water to this, mix well and cook covered till done.
  6. When chicken pieces are cooked, add ground paste and chopped tomatoes to this and mix well. Bring it to a boil and cook for another 10 minutes.
  7. Add 1/2 tsp garam masala and fennel powder and mix well. Switch off the flame.
  8. Heat 1 1/2 tbsp oil in a pan and splutter mustard seeds. Add 5-6 sliced shallots, dry red chillies and 1 sprig curry leaves and fry till shallots turn golden brown.
  9. Pour this over the prepared curry and mix well. Serve hot...

Recipe Source: Magic Oven

Wednesday, 10 May 2017

Tiramisu Without Alcohol


                    The theme for this month's Muslim Food Blogger's challenge is to try a recipe from the blog "Shab's Cuisine". Shaby is a very good friend of mine and her blog is one of those blogs I have been following ever since she started blogging in 2008. I used to send her, pictures of all the recipes I had tried from her blog, which she had mentioned in one of her post during 2010. She has a good collection of Malabar recipes, desserts, bakes, macarons etc... with beautiful clicks. She really was an inspiration for me start my own blog later on... 
               For this challenge, I selected the famous Italian dessert Tiramisu without alcohol from Shab's Cuisine. It is a coffee flavored dessert, made by layering sponge finger dipped in strong coffee and mascarpone cream mixture and then sprinkled with cocoa powder on top. I prepared half the quantity of the original recipe....


Ingredients:

2 eggs, separated
250 gm mascarpone cheese
1 cup heavy cream/ double cream
15-18 sponge fingers/ lady's fingers/ savioardi
6 tbsp sugar
1 cup strong coffee
1 tsp vanilla essence
1 tbsp cocoa powder ( or grated chocolate)

Preparation:
  1. Boil 1 cup of water in a pan and prepare coffee by adding 1 tbsp of coffee and 1 tbsp sugar. Keep it aside.
  2. Separate egg whites and yolks. 
  3. In a glass bowl, take egg yolks and add in 5 tbsp of sugar and beat well with the egg beater until you get creamy and pale yellow mixture ( Zabaglione / Zabaione).
  4. Place another vessel/ pan on the stove and add hot but not boiling water and set it on low-medium flame. Place the glass bowl with egg yolk-sugar mixture  (zabaglione) over the simmering water and whisk well until the mixture gets thick ( for about 10 minutes).
  5. Add vanilla essence to this and keep it aside to cool.
  6. Whip the cream until peaks form and keep it aside. Mix the mascarpone cheese in this whipped cream and mix well until no lumps appear.
  7. Add the cooled zabaglione to this and mix well.
  8. Whip the egg whites until peaks form and fold into the cheese and cream mixture to keep it light and airy. Don't over mix it..
  9. Take a large glass dish, just dip the sponge fingers in the coffee and layer them side by side until you cover the bottom of the dish with the sponge fingers dipped in coffee. ( Don't keep the sponge fingers in coffee for long time, just dab both sides in coffee) .
  10. Pour half of the cheese cream mixture over this sponge fingers and again layer another layer of sponge fingers dipped in coffee.
  11. Then top it with the rest of the cream mixture and smooth the top. Cover and refrigerate for at least 3-4 hours.
  12. Just before serving, dust the top with cocoa powder by passing it through a sieve or top with grated chocolates...




Tuesday, 9 May 2017

Cucumber Juice


Ingredients:

1 big cucumber
2 tbsp lemon juice
sugar as required
5-6 mint leaves
2 cups chilled water

Preparation:
  1. Peel and chop cucumber into pieces.
  2. In a blender, add the chopped cucumber, lemon juice, sugar and mint leaves and blend well adding chilled water.
  3. Pour it in serving glasses and serve...

Monday, 8 May 2017

Spinach / Palak Appam ( Green Vellayappam)


Ingredients:

1 cup raw rice/ white rice
1/2 cup cooked rice
1/2 cup grated coconut
1/2 tsp yeast
1 tsp sugar
2 cups spinach/ palak, cleaned
salt

Preparation:
  1. Wash and soak raw rice in water for 4-5 hours.
  2. Then it along with cooked rice, grated coconut, yeast and salt into a smooth batter adding little water and keep for fermentation for about 10-12 hours (or overnight).
  3. In a pan, add the spinach leaves and 1/2 cup of water and boil for 2 minutes. Cool and then grind it with the water (in which it is cooked) into a fine puree.
  4. Add this spinach puree to the fermented batter and mix well. Check for salt and add if required.
  5. Heat a non stick pan/ appachatti and pour a ladleful of batter and rotate the pan in a circular manner.
  6. Cover with a lid and cook on low flame till the appam is cooked well and the edges start turning brown.
  7. Remove the appam from the pan and transfer it to a plate. Repeat the same with the remaining batter..Serve with any curry of your choice...  

Apple - Custard Milkshake


Ingredients:

For Custard:

500 ml milk
4 tbsp custard powder
4 tbsp sugar

For Milkshake:

1 cup custard
1/4 cup condensed milk (or 3-4 tbsp sugar)
1 big apple, peeled and chopped
500 ml chilled milk

Preparation:
  1. In a bowl, add custard powder and 1/2 cup of milk and mix well without any lumps.
  2. Heat remaining milk in a saucepan adding sugar on medium flame. When it reaches the boiling point, add the custard mixture and stir continuously till it thickens.
  3. Remove from the flame and transfer to a bowl. Keep it aside to cool.
  4. To prepare the milkshake, add 3/4-1 cup prepared custard, condensed milk or sugar, chopped apple and chilled milk in a blender and blend well until smooth.
  5. Pour the prepared milkshake into serving glasses and serve....
  • You can store the prepared custard in the fridge and can use later to prepare milkshakes...

Sunday, 7 May 2017

Kadai Mushroom


Ingredients:

250 gm mushrooms
2 onions
1 capsicum, cubed
1 tbsp ginger, crushed
1 tbsp garlic, crushed
1 tsp chilli powder
1/4 tsp turmeric powder
2 medium tomatoes
3 tbsp fresh cream
1/4 tsp kasuri methi
2-3 tbsp coriander leaves, chopped
salt to taste
oil as required

For Masala Powder:

3 cardamoms
3 cloves
1"piece cinnamon
1/2 tsp cumin seeds
1 tsp coriander seeds
1 tsp black pepper corns
3 dry red chillies

Preparation:
  1. Cut the mushrooms into slices. Blend the tomatoes to a smooth puree and keep it aside.
  2. Heat a pan and dry roast cardamoms, cinnamon, cumin seeds, coriander seeds, black pepper corns and dry red chillies at low-medium flame. Allow it to cool and then grind it to semi fine powder. (kadai masala powder)..
  3. Heat 2 tbsp oil in a pan and add cubed capsicum and saute for 1-2 minutes. Add 1 medium cubed onion and saute for 2 minutes adding little salt. Remove it from the pan and keep it aside.
  4. Add the sliced mushrooms with little salt into the same pan and saute well on medium flame till it gets browned on the edges and all the water dries up. Keep it aside.
  5. To prepare the kadai masala, heat 2 tbsp oil in a pan and add crushed ginger, garlic, 1 big chopped onion and little salt and saute till onion turns soft and light brown.
  6. Add turmeric powder, chilli powder and 1 tbsp prepared kadai masala powder (step 2) and mix well.
  7. Add tomato puree to this , mix well and let it cook well. When it boils well, reduce the flame to low-medium and saute till the gravy becomes thick.
  8. Adjust the salt and add chopped coriander leaves and mix well and cook till oil separates.
  9. Add fresh cream to this and mix well and boil for a minute. Then add 1 tsp of prepared kadai masala powder and kasuri methi and mix well.
  10. Then add the roasted capsicum, onion and mushrooms to this and mix well till the masala is well coated. Cook it for 2-3 minutes and switch off the flame.
  11. Garnish with coriander leaves and serve hot...
Recipe Source: Garam Masala

Friday, 5 May 2017

Rose Milk Ice cream


Ingredients:

2 cups whipping cream
3/4 tin condensed milk / sugar as required
1 tbsp rose milk mix/ rose syrup

Preparation:
  1. In a large bowl, add the whipping cream and condensed milk / sugar and beat using an electric beater.
  2. When it starts to thicken, add the rose milk mix/ rose syrup and whip again until thick and creamy.
  3. Transfer this to a freezer safe container and freeze for 8 hours or overnight...
  4. To serve, keep it out of the freezer for 5 minutes, scoop out and then serve :)

Thursday, 4 May 2017

Green Peas - Potato Curry


Ingredients:

1 cup green peas
2 medium potatoes
1 onion, chopped
1 big tomato, chopped
4-5 green chillies,slit
1 1/2- 2 cups coconut milk
2- 2 1/2 tbsp roasted coriander powder
1/2 tsp mustard seeds
2 dried red chillies
1 sprig curry leaves
salt to taste
oil

Preparation:
  1. Soak the green peas in water for 6-7 hours or overnight . Peel and chop potatoes into pieces.
  2. In a pressure cooker, add the soaked green peas, potatoes, chopped onion, tomato, green chillies and salt and cook it adding enough water.
  3. Once the pressure releases, open the cooker and add the coconut milk and roasted coriander powder and boil well till the gravy thickens.  Check for salt and switch off the flame.
  4. Heat 1 tbsp oil in a pan and splutter mustard seeds. Add dried red chillies and curry leaves and fry.
  5. Pour this seasoning over the curry and mix well....Serve hot...

Wednesday, 3 May 2017

Idli Manchurian


Ingredients:

1- 1 1/2 cup idli batter ( for 15 button/ mini idli's)
1 onion, chopped
1 tsp ginger, chopped
1 tsp garlic, chopped
2 green chillies, chopped
2-3 tsp soy sauce
1 tbsp soy sauce
1 tsp chilli sauce
2 tbsp cornflour
1/2 cup vegetable stock
2 tbsp coriander leaves, chopped
1 tbsp spring onion, chopped
salt to taste
oil

Preparation:
  1. First prepare the button / mini idlis.. Grease the mini idli moulds with little oil and spoon/pour the batter in each hole.
  2. Then steam cook it for 10-12 minutes .Switch off the flame and remove the moulds and keep it aside for 2-3 minutes.
  3. Then carefully remove the idli's from the moulds using a spoon and keep it aside.
  4. Heat little oil in a pan and add chopped ginger, garlic, green chillies and onion and saute well till onion turns golden.
  5. Add soy sauce, tomato sauce, chilli sauce and vegetable stock and saute well for 2 minutes.
  6. Add cornflour to this and mix well. When it starts to thicken, add chopped coriander leaves and spring onion and mix well.
  7. Then add prepared 15 button idli's and mix well for 2-3 minutes for the sauce to coat well. 
  8. Garnish with chopped coriander leaves and serve hot...

Tuesday, 2 May 2017

Clams (Kakka Irachi) Biriyani / Elambakka Biriyani


Ingredients:

1 kg clams, cleaned

For Marination:

1 tsp chilli powder
1/4 tsp turmeric powder
salt to taste
oil, for frying

For Clams Masala:

5 onions, thinly sliced
7-8 green chillies
8-10 garlic cloves
2 " piece ginger
3 tomatoes, chopped
1 tsp chilli powder
1/4 tsp turmeric powder
1 sprig curry leaves
1/2 cup coriander leaves
1 1/2 tbsp lemon juice
3/4-1 tsp garam masala
salt to taste
2 tbsp oil

For Rice:

1 cup onion, sliced
1/4 cup oil, for frying onion
3 tbsp ghee
2 cup basmati rice/ jeerakashala rice
3 1/2 cup water
3 cloves
3 cardamoms
2 piece cinnamon
salt to taste

Preparation:


For  Rice:
  1. Wash and drain the rice. Boil the water and keep it aside.
  2. Heat 1/4 cup oil and 3 tbsp ghee in a thick bottomed pan and fry 1 cup sliced onion until it turns golden and keep it aside.
  3. To prepare the rice, in the same pan ( used for frying onion) add cardamom, cinnamon and cloves and fry.
  4. Add drained rice to this and saute for 4-5 minutes on medium flame. Add boiled water and salt, cover and cook on low flame till rice is done.
For Clams Masala:
  1. Clean the clams and marinate it with 1 tsp chilli powder, 1/4 tsp turmeric powder and salt and keep it aside for 10-15 minutes.
  2. Heat oil in a pan and shallow fry the clams until golden in colour and keep it aside.
  3. Crush ginger, garlic and green chillies together and keep it aside.
  4. Heat a pressure cooker and add little oil and add thinly sliced onions, turmeric powder and chilli powder and saute well till onion turns transparent.
  5. Add ginger-garlic-green chilli paste to the onions and saute well till the raw smell disappears.
  6. Add chopped tomatoes and saute well till it turns soft.
  7. Add little water, curry leaves and enough salt to this and pressure cook for 2-3 whistles. 
  8. Once the pressure releases, open the cooker and add fried clams, lemon juice, 1/4 cup chopped coriander leaves and half of the fried onions, mix well and cook for few minutes in low flame.
  9. Then layer the cooked rice over the prepared clams masala.
  10. Add the remaining fried onions , 1/4 cup coriander leaves and 3/4 tsp garam masala over the rice as the top layer and sprinkle saffron milk/ little yellow food color mixed with 1 1/2 tbsp milk.
  11. Cover with an aluminium foil and close with a tight lid. Then cook on low flame for 10-15 minutes. 
  12. Remove from flame and serve with raita, pickle and pappadum....

Persimmon - Banana Milkshake


Ingredients:

1 big persimmon
1 banana, peeled and 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, banana, chilled milk and sugar and blend well until smooth and creamy.
  3. Pour the prepared milkshake into serving glasses and serve.........

Sunday, 30 April 2017

Ridge Gourd / Peechinga Bajji


Ingredients:

1 big ridge gourd/ peechinga/ tharavirikka
1 cup gram flour
1/4 cup rice flour
1 1/2 tsp chilli powder
1/4 tsp turmeric powder
a pinch of baking soda
1/4 tsp ajwain seeds (optional)
a pinch of asafoetida
salt to taste
oil for frying

Preparation:
  1. Wash and peel the hard ridges of the ridge gourd. Then slice it into medium thick circular discs.

        2. In a large mixing bowl, add the gram flour, rice flour, chilli powder, turmeric powder, ajwain seeds, salt, asafoetida and baking soda and mix well. 
        3. Add required water little by little to this and make a smooth and semi thick batter.
        4. Heat oil in a pan on medium flame. Dip the ridge gourd slices in the batter until well coated and carefully drop it in the oil.
        5. Fry them in batches until it turns golden colour on both the sides. 
        6. Remove from the oil and drain them on a paper towel....Serve with tea or coffee....

Saturday, 29 April 2017

Vendakka - Achinga Payar / Okra - Long Beans Thoran


Ingredients:

1 cup okra/ vendakka, chopped
1 cup long beans / achinga payar, chopped
1 small onion, chopped
3-4 green chillies, chopped
1/2 of 1 small tomato, chopped
2 garlic cloves, crushed
1 sprig curry leaves
1/4 tsp turmeric powder
1/2 cup grated coconut
1 tsp mustard seeds
salt to taste
2 tsp oil

Preparation:
  1. Wash and chop the long beans and okra into small pieces.
  2. Heat 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, chopped okra and chopped beans and mix well.
  4. Add turmeric powder and salt, mix well and cook covered at low flame till done. (Sprinkle little water if required).
  5. Add grated coconut to this and stir well for 1-2 minutes. Remove from the flame and serve with rice.....

Banana Custard Milkshake


Ingredients:

For Custard:

500 ml milk
4 tbsp custard powder
4 tbsp sugar

For Milkshake:

1 cup custard
1/4 cup condensed milk (or 3-4 tbsp sugar)
2 banana
500 ml chilled milk

Preparation:
  1. In a bowl, add custard powder and 1/2 cup of milk and mix well without any lumps.
  2. Heat remaining milk in a saucepan adding sugar on medium flame. When it reaches the boiling point, add the custard mixture and stir continuously till it thickens.
  3. Remove from the flame and transfer to a bowl. Keep it aside to cool.
  4. To prepare the milkshake, add 3/4-1 cup prepared custard, condensed milk or sugar, banana and chilled milk in a blender and blend well until smooth.
  5. Pour the prepared milkshake into serving glasses and serve....
  • You can store the prepared custard in the fridge and can use later to prepare milkshakes...

Friday, 28 April 2017

Chilli Mutton Chops


Ingredients:

For the marinade:

350 gm mutton chops
2 tsp chilli powder
1/4 tsp turmeric powder
salt to taste
2 tbsp oil , for frying

For the masala:

2 onions, thinly sliced
2 tsp ginger-garlic, crushed
2 green chillies, chopped
1 tbsp chilli powder
1 1/2 tsp black pepper powder, freshly ground
1 capsicum, chopped
1 tbsp coriander leaves, chopped
salt to taste
2 tbsp oil

Preparation:
  1. Clean and marinate the mutton chops with chilli powder, turmeric powder and salt and keep it  in the refrigerator covered for about 2 hours. 
  2. Pressure cook the marinated mutton chops with 1/2 cup of water.
  3. Heat 2 tbsp oil in a pan and fry the cooked mutton chops for about 5-6 minutes turning the sides occasionally (reserve the gravy, in which mutton is cooked). 
  4. To prepare the masala, heat 2 tbsp oil in another pan and add crushed ginger-garlic and saute for few seconds.
  5. Add thinly sliced onion, green chillies and salt and saute till soft.
  6. Add chilli powder and freshly ground black pepper and saute till oil appears on top.
  7. Add chopped capsicum and cook for 2-3 minutes.
  8. Then add the cooked mutton chops with the remaining oil in the pan, and the reserved gravy to this and cook covered for about 5 minutes or till thick over low flame.
  9. Add chopped coriander leaves to this and remove from flame. Serve hot....
Recipe adapted from here..

Wednesday, 26 April 2017

Prawns - Tapioca Cutlets / Chemmeen - Kappa Cutlets


Ingredients:

2 cups kappa/ tapioca, peeled and cubed
1/2 cup prawns, cleaned
1 onion, finely chopped
2-3 green chillies, chopped
1 tsp ginger, chopped
1 tsp chilli powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
2 tbsp carrot, finely chopped
1 sprig curry leaves, chopped
2 tbsp coriander leaves, chopped
1/4 cup plain flour
bread crumbs as required
salt to taste
oil

Preparation:
  1. Cook the tapioca pieces in enough water adding 1/2 tsp turmeric powder and salt. Drain the water and keep it aside.
  2. Heat 2 tbsp oil in a pan and add the chopped onion and saute well.
  3. Add chopped green chillies, ginger, coriander powder, chilli powder and 1/4 tsp turmeric powder and mix well for 1-2 minutes.
  4. Add cleaned prawns and little salt and mix well. Add little water to this and cook covered till the prawns are cooked.
  5. Add finely chopped carrot to this and mix well.
  6. Then add the cooked tapioca and mash it well with a wooden spoon.
  7. Add curry leaves and coriander leaves and mix well. Switch off the flame and allow it to cool..
  8. Make small balls out of this mixture and flatten it into desired shapes.
  9. In a bowl, mix plain flour with little water and prepare a thin batter.
  10. Dip the prepared rolls in the batter and then roll it in the bread crumbs till well coated.
  11. Heat oil in a pan and fry the rolls on medium flame till golden brown. 
  12. Remove from the oil and drain them on a paper towel....Serve hot with tomato sauce...

Tuesday, 25 April 2017

Anzac Biscuits


Ingredients:

1 cup rolled oats
1 cup plain flour
3/4-1 cup desiccated coconut
1 cup sugar
125 gm butter
2 tbsp golden syrup
1/2 tsp baking soda
1 tbsp boiling water

Preparation:
  1. Preheat the oven to 160 degree celcius. Lightly grease or line baking trays with baking paper/ parchment paper.
  2. Place the oats, flour, coconut and sugar in a large mixing bowl and stir to combine.
  3. In a small saucepan, place the butter and golden syrup and stir over low flame until the butter has fully melted.
  4. Mix baking soda with 1 tbsp of boiling water in a cup and then add to the melted butter- golden syrup mixture in the pan.
  5. Then quickly add into the dry ingredients (step 2) and mix together until fully combined.
  6. Roll tablespoonfuls of the mixture into balls and place on the prepared trays 5 cm apart, pressing down on the tops to flatten slightly.
  7. Bake in the preheated oven for 15-18 minutes or until golden brown.
  8. Cool the cookies on the trays for 5 minutes and then transfer to a wire rack and let them cool completely...

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...
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