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Tuesday, 25 April 2017

Anzac Biscuits


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

  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


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

  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


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

  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


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

  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


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

  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..


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

  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....


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

  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


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

  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


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

  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


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

  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


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

  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


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

  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


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

  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


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

  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)


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

  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. 


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

  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


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

  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


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

  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


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

  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 )


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

  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


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

  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 )


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

  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


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

  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


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

  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


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

  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...
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