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Monday, 31 July 2017

Creamy Chicken Curry


Ingredients:

1 kg chicken, cut into pieces
1 1/2 tsp pepper powder
4 onions, sliced
1 tsp ginger, crushed
1 tsp garlic, crushed
2 tomatoes, chopped
10 mint leaves
2 tsp chilli powder
1 tbsp coriander powder
1/2 tsp turmeric powder
3 tbsp cashew nuts (soaked and ground to paste with 2 tbsp milk)
salt to taste
4 tbsp oil

Preparation:
  1. Clean the chicken pieces and marinate it with pepper powder and salt for about 20 minutes.
  2. Heat 2 tbsp oil in a pan and add sliced onion and little salt and saute till soft.
  3. Add crushed ginger and garlic and saute till the raw smell disappear.
  4. Add chopped tomato and mint leaves to this and saute till soft.
  5. Add chilli powder, coriander powder and turmeric powder and saute till oil appears on top.
  6. Remove it from flame and let it cool for 10 minutes and then grind it to a fine paste without adding water.
  7. Heat 2 tbsp oil in the same pan used for sauting onion and add marinated chicken pieces and cook for 5 minutes.
  8. Add ground onion masala paste to this, mix well and bring to boil. Reduce the flame and add 3/4 -1 cup of water and cook till the chicken is done.
  9. Add the ground cashew paste, mix well and remove from flame... Garnish with chopped coriander leaves and serve hot..
Recipe adapted from here...

Sunday, 30 July 2017

Njandu - Urulakizhangu Varutharachathu / Crab and Potato Curry with Roasted Coconut


Ingredients:

4-5 medium crabs, cleaned
2 potatoes
1 piece ginger ( 1 tbsp) , chopped
4 garlic cloves, chopped
3-4 green chillies, slit
1 onion, sliced
5 shallots
1 cup grated coconut
5-6 peppercorns
2 cardamoms
2 piece of cinnamon
1/2 tsp turmeric powder
1 tsp coriander powder
1 1/2-2 tsp chilli powder
2 sprig curry leaves
salt to taste
1 1/2 tbsp coconut oil

Preparation:
  1. Cut the crab into pieces and clean it and keep it aside. Peel and chop potatoes into cubes.
  2. Heat a pan and dry roast the grated coconut with peppercorns, cardamoms and cinnamon till brown.
  3. Switch off and then grind it to a fine paste adding little water and keep it aside.
  4. In a clay pot or pan and add cleaned crabs,  2 tsp chopped ginger, 2 chopped garlic, 1-2 slit green chillies, 1/2 sliced onion, 1/4 tsp turmeric powder, 2 tsp coconut oil, cubed potatoes, curry leaves and salt and mix well.
  5. Then add enough water to cook and cook it covered till done.
  6. Heat 1 tbsp oil in another pan and add remaining ginger, garlic, green chillies, onion, shallots and curry leaves and saute till light brown.
  7. Add 1/4 tsp turmeric powder, coriander powder and chilli powder to this and mix well.
  8. Add cooked crabs along with potatoes and required water and mix well. Adjust the salt and allow it to boil.
  9. Then add the ground coconut paste, mix well and cook it for about 5-7 minutes on medium flame.
  10. Add little coconut oil on top and remove from flame...Serve hot

Yellow Watermelon Fizz


Ingredients:

2 cups of yellow watermelon, chopped and deseeded
1 tbsp lemon juice
2 tbsp sugar (or as required)
1/2 cup cold water
1- 1 1/2 cup chilled soda

Preparation:
  1. In a blender, add the chopped watermelon, lemon juice, sugar and cold water and blend well.
  2. Transfer half of this prepared juice in two serving glasses and pour chilled soda on top of this....Serve immediately..

Saturday, 29 July 2017

Radish Chutney


Ingredients:

4-5 pink radish (1/2 cup), peeled and grated
1 ripe tomato, chopped
a small piece of tamarind
5-6 dry red chillies
2 garlic cloves
1 tbsp coriander leaves, chopped
1/2 tsp mustard seeds
1 sprig curry leaves
salt to taste
2-3 tsp oil

Preparation:
  1. Heat little oil in a pan and add grated radish and saute for 3-4 minutes at medium flame until it turns soft and the raw smell goes off.
  2. Add garlic, 4 dry red chillies and tamarind and saute for a minute.
  3. Add chopped tomato and saute well. 
  4. Add coriander leaves and salt and stir well. Switch off the flame and allow to cool completely.
  5. Then grind it together to a smooth paste without adding water.
  6. Heat little oil in a pan and splutter mustard seeds. Add 2 dry red chillies and curry leaves and fry and add this tempering over chutney...Mix well and serve with idli, dosa etc...

Bhindi Raita / Okra Raita


Ingredients:

250 gm okra/ bhindi/ vendakka, finely chopped
1 cup yoghurt
2 green chillies, finely chopped
1/2-1 tsp chilli powder
1/2 tsp chaat masala
1/4 tsp mustard seeds
a pinch of asafoetida
1 tbsp coriander leaves, chopped
salt to taste
2-3 tsp oil

Preparation:
  1. Heat oil in a pan and splutter mustard seeds. Add finely chopped okra, asafoetida, chilli powder, chaat masala and salt and fry till crispy and brown. Remove them from the pan and keep aside to cool.
  2. In a bowl, add yoghurt, green chillies, coriander leaves and salt and mix well.
  3. Just before serving, add the fried okra on top of the yoghurt mixture.. Serve it with rice...

Thursday, 27 July 2017

Kozhi Choru / Malabar Chicken Rice


Ingredients:

1 kg chicken
2 medium onions, sliced
2 green chillies, slit
4 garlic cloves, crushed
small piece ginger, crushed
2 medium tomatoes, chopped
2 tbsp coriander powder
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp fennel powder
1/2 tsp garam masala
1 bay leaf
2 cardamoms
4 cloves
1 cinnamon
7-8 peppercorns
1 tbsp ghee
1 tbsp oil
2 cups basmati rice/ jeerakasala rice
2 cups water
salt to taste
chopped coriander leaves

Preparation:
  1. Cut the chicken into small pieces, clean it and keep it aside.
  2. Wash and soak the rice in water for 30 minutes. Drain the water and keep it aside.
  3. Heat oil in a thick bottomed pan and saute sliced onion and green chillies with little salt till transparent.
  4. Add ginger and garlic and saute till raw smell is gone.
  5. Add chopped tomatoes and cook till soft and mashed.
  6. Add coriander powder, red chilli powder, turmeric powder and fennel powder, mix well and cook for 2-3 minutes.
  7. Add the cleaned chicken pieces and mix well. Sprinkle in the garam masala and cook on low flame till it releases stock and is 80 % done.
  8. Meanwhile, heat ghee in a large pan and fry cardamoms, cloves, cinnamon, bay leaf and peppercorns.
  9. Add drained rice to this and saute for 4-5 minutes on medium flame till crisp.
  10. Add the water with salt and cook covered on low flame till the water is absorbed by the rice.
  11. Add the rice into the cooking chicken and stock and mix well. Then cook it covered on low flame for another 15 minutes or till completely cooked.
  12. Garnish with coriander leaves and serve hot with raita, pickle etc...
Recipe adapted from  Rafeeda's " The Big Sweet Tooth"

Wednesday, 26 July 2017

Mathi / Sardine Roast

Ingredients:


Ingredients:

1/2 kg mathi/ sardines
2 onions, thinly sliced
small piece ginger, chopped
5 garlic cloves, chopped
3 green chillies, chopped
1 sprig curry leaves
1 1/2 tsp chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
2 piece kudampuli
1/2 tsp pepper powder
salt to taste
2 tbsp oil

Preparation:
  1. Clean and cut each sardine into 2 pieces.
  2. Heat oil in a claypot/ manchatti and add sliced onions and saute until it turns brown.
  3. Add chopped ginger, garlic, green chillies, curry leaves and salt, mix well and cook for 2-3 minutes.
  4. Add chilli powder, coriander powder and turmeric powder and saute well.
  5. Then add 1 1/2 cups of hot water to this, mix well and allow to boil.
  6. When it boils, add kudampuli and cleaned sardines and cook covered on low flame for 10 minutes till the fish is done and the gravy thickens.
  7. Then add pepper powder and mix well. Adjust the salt and switch off the flame...Serve hot...

Tuesday, 25 July 2017

Strawberry Banana Donuts


Ingredients:

1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 ripe banana
1/2 cup sugar
1/2 cup milk
1/2 tsp vanilla essence
1/4 cup oil
1/2 cup strawberries, chopped

Preparation:
  1. Preheat oven to 180 degree celcius. Lightly spray the doughnut pan with baking spray and keep it aside. 
  2. In a large bowl, add all purpose flour, baking powder, salt and mix well.
  3. In another bowl, mash the ripe banana. Then add sugar, milk, oil and vanilla essence to this and mix well.
  4. Add wet ingredients ( step 3) to the flour mixture and mix well until combined.
  5. Gently fold in the chopped strawberries.
  6. Fill about 2/3 full of batter into the prepared doughnut pan using a spoon or a piping bag.
  7. Then bake in the preheated oven for 15 minutes or until light golden brown.
  8. Remove from the oven to a wire rack to cool completely.
  •  I used electric doughnut machine for preparing these donuts/ doughnuts......Preheat the doughnut machine. Spray doughnut machine with baking spray and fill bases of preheated doughnut rings with half of the batter. Then close the lid and cook for 6 minutes or until doughnuts are golden and cooked.

Kumbalanga Muthari Payasam / Ash Gourd Ragi Payasam


Ingredients:

3/4-1 cup muthari/ ragi seeds
1 cup grated coconut
1 cup kumbalanga/ ash gourd, cubed or scooped
2 tbsp kadalaparippu / chana dal
1- 1 1/2 cup sugar (or as required)
2 cardamom, crushed
1 tbsp cashew nuts
1 tsp ghee
salt to taste

Preparation:
  1. Wash and soak ragi/ muthari in water for 3-4 hours. Drain it and then grind it with grated coconut in a blender adding enough water.
  2. Then strain it through a sieve and squeeze out/ extract all its milk and keep it aside.
  3. Cook the kumbalanga and kadalaparippu in a pan adding little salt and enough water.
  4. In a thick bottomed pan, add the extracted milk and sugar and mix well at low flame.
  5. Keep stirring and when the mixture starts thickening, add the cooked kumbalanga and kadalaparippu and cook for 4-5 minutes.
  6. Add crushed cardamom to this, mix gently and switch off the flame.
  7. Heat ghee in a small pan and fry the cashew nuts till brown.
  8. Garnish the payasam with fried cashew nuts and serve hot...

Monday, 24 July 2017

Padavalanga Chemmeen Curry/ Snake Gourd and Prawns Curry


Ingredients:

2 cup padavalanga/ snakegourd, cut into small pieces
300-400 gm prawns, cleaned
6-7 shallots
2 tsp chilli powder
1/2-3/4 tsp turmeric powder
1 cup grated coconut
2 green chillies
small piece ginger, crushed or finely chopped
2 garlic cloves, crushed
1/2 tsp cumin seeds
1 tsp mustard seeds
2 dry red chillies
2 sprig curry leaves
salt to taste
1 tbsp oil

Preparation:
  1. Chop snake gourd into small pieces.
  2. Grind grated coconut, cumin seeds, 4 shallots, green chillies and 1/2 tsp turmeric powder together to a smooth paste adding little water and keep it aside.
  3. In a pan/ manchatty, add the cleaned prawns, chopped snake gourd, chilli powder, 1/4 tsp turmeric powder, crushed ginger, garlic and salt and mix well. 
  4. Add 1-1 1/2 cup of water to this and bring to boil and cook it covered for about 10 minutes or till its done.
  5. Then add the ground coconut paste , mix well and bring to a boil. Then reduce the flame to medium and boil for another 3-4 minutes. Adjust the salt and switch off the flame.
  6. Heat 1 tbsp oil in a small pan and splutter mustard seeds. Add 2-3 sliced shallots, dry red chillies and curry leaves and fry for a minute.
  7. Pour this over the curry and keep it covered till ready to serve....Mix well and serve hot with rice/ pathiri etc..
  • Adjust the spice level according to your taste...

Sunday, 23 July 2017

Custard Apple Ice cream


Ingredients:

2 big custard apples/ seethappazham ( 1 cup custard apple pulp )
1 1/2 cup whipping cream/ heavy cream
1/2 cup condensed milk, or as required
1/2 tsp vanilla essence (optional)

Preparation:
  1. Remove seeds from custard apples and take out its pulp/ flesh.
  2. In  a bowl, add the whipping cream and whip until it forms stiff peaks.
  3. Add condensed milk , custard apple pulp and vanilla essence to this and beat again until well blended.
  4. Transfer into a freezer safe container, cover and freeze it for 8 hours or overnight till well set.
  5. To serve, keep it out of the freezer for 5 minutes, scoop out and then serve :)

Saturday, 22 July 2017

Muringakka Chakkakuru Manga Paal Curry / Drumstick , Jackfruit Seed and Mango Curry in Coconut Milk


Ingredients:

2 drumsticks / muringakka
10 jackfruit seeds/ chakkakuru, thinly sliced
1 raw mango/ pacha manga, chopped into cubes
1 1/2 tsp chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
2 cups of thin coconut milk
1 cup thick coconut milk
salt to taste
1/2 tsp mustard seeds
2 shallots, sliced
2 dry red chillies
1 sprig curry leaves
1 tbsp oil

Preparation:
  1. Cut the drumsticks into 2" pieces and slit each into 2 pieces.
  2. In a pan, add the drumstick pieces, cleaned jackfruit seeds, chilli powder, turmeric powder and  coriander powder and cook covered adding thin coconut milk.
  3. When it is half cooked, add the chopped mango and salt and cook covered on medium flame till done.
  4. Then add thick coconut milk and when it starts to boil, switch off the flame.
  5. Heat oil in a small pan and splutter mustard seeds. Add dry red chillies, sliced shallots and curry leaves and fry.
  6. Add this seasoning over the prepared curry and serve hot with rice...

Kara Chutney / Spicy Red Chutney


Ingredients:

1 cup shallots
1 tomato, chopped
3-4 dry red chillies
small gooseberry sized tamarind
salt to taste
1 tsp mustard seeds
3/4 tsp urad dal
1 sprig curry leaves
3 tbsp oil

Preparation:
  1. Grind together shallots, tomato, dry red chillies, tamarind and salt to a smooth paste.
  2. Heat oil in a pan and splutter mustard seeds. Add urad dal, curry leaves and the ground paste and cook on medium flame until the mixture oozes out oil.
  3. Serve this chutney with idli, dosa, kuzhi paniyaram etc...
Recipe adapted from here...

Friday, 21 July 2017

Methi / Fenugreek Leaves Idli


Ingredients:

1 1/2- 2 cups idli batter
1/2 cup fenugreek leaves/ uluvayila/ methi leaves, cleaned
2 green chillies, finely chopped
1/4 tsp cumin seeds
1/4 tsp mustard seeds
1 tsp oil

Preparation
  1. Remove the methi leaves from its stem and wash them thoroughly.
  2. Heat oil in a pan and splutter mustard seeds and cumin seeds.
  3. Add chopped green chillies and mix well.
  4. Add methi leaves and saute for 2 minutes on low flame. Remove it from the flame.
  5. Then add this to the idli batter and mix well.
  6. Grease the idli moulds with little oil  and pour the idli batter in the moulds.
  7. Place them in the steamer, close with a tight lid and steam cook on medium flame for about 15 minutes or until idlis get cooked well.
  8. Remove from the flame and allow to cool. Then remove the idlis from the moulds using the spoon and serve with sambar/ kadala curry / chutney.....

Thursday, 20 July 2017

Chemmeen - Peechinga Curry / Prawns - Ridge Gourd Curry


Ingredients:

1 big peechinga/ ridge gourd/ tharavirikka
300-400 gm prawns, cleaned
1 tbsp chilli powder
1 tsp turmeric powder
3/4 cup grated coconut
4-5 green chillies
1 tbsp ginger, finely chopped
1 tsp cumin seeds
1 tsp mustard seeds
5 dry red chillies
2 sprig curry leaves
3-4 shallots, sliced
salt to taste
1 tbsp oil

Preparation:
  1. Peel and chop ridge gourd into small pieces.
  2. Grind grated coconut, cumin seeds, 2 dry red chillies and 1/2 tsp turmeric powder together to a smooth paste adding little water and keep it aside.
  3. In a pan/ manchatty, add the cleaned prawns, chopped ridge gourd, chilli powder, turmeric powder, green chillies , ginger and salt and mix well. 
  4. Add 1-1 1/2 cup of water to this and cook it covered for about 10 minutes or till the prawns and ridge gourd is cooked and soft.
  5. Then add the ground coconut paste and bring to a boil. Then reduce the flame to medium and boil for another 3-4 minutes. Switch off the flame.
  6. Heat 1 tbsp oil in a small pan and splutter mustard seeds. Add sliced shallots, 2-3 dry red chillies and curry leaves and fry till the shallots turn golden brown.
  7. Pour this over the curry and keep it covered till ready to serve....Mix well and serve hot with rice/ pathiri etc..

Wednesday, 19 July 2017

Koorka / Chinese Potato - Chicken Roast


Ingredients:

1/2 kg chicken, cut into pieces
1 1/2 cup koorka/ chinese potato, cleaned
2 onions, thinly sliced
1 tbsp ginger, finely chopped
4 green chillies, slit
5-6 garlic cloves, crushed
2 sprig curry leaves
1 1/2-2 tsp chilli powder
3/4 tsp turmeric powder
1 tbsp coriander powder
1 tsp pepper powder
1 tsp garam masala
2 tomatoes, chopped
2 tbsp coriander leaves, chopped
salt to taste
2 tbsp oil

Preparation:
  1. Clean the koorka/ chinese potatoes and cut it into pieces.
  2. Heat oil in a pan and saute finely chopped ginger, green chillies and curry leaves.
  3. Add sliced onions and crushed garlic and saute well.
  4. Then add turmeric powder, chilli powder, coriander powder, pepper powder and garam masala and mix well till the raw smell disappears.
  5. Add chopped tomatoes to this and saute till it turns soft.
  6. Now add in the cleaned chicken pieces, salt and 1/2 cup of water and cook it covered.
  7. When the chicken is half cooked, add the cleaned koorka pieces and mix well and cook covered on medium flame till done.
  8. When the gravy thickens, switch off the flame and garnish with chopped coriander leaves...Serve hot...
  • I used frozen koorka for this recipe...

Tuesday, 18 July 2017

Neapolitan Purse / Handbag Cake


                      I made this cake 2 months ago, for my daughter Safa's 10th birthday...It is a purse/ handbag shaped Neapolitan cake with layers of 3 flavours- chocolate, vanilla and strawberry.. You can layer the cakes in any order you prefer...

Ingredients:

For Neapolitan Cake:

2 cups plain flour
200 gm unsalted butter
1 1/2 cup sugar
4 eggs
1 tbsp baking powder
1 cup milk
2 tsp vanilla essence
3/4 tsp salt
2 tbsp cocoa powder
2 tbsp strawberry puree / strawberry crush
2 drops of pink colour

For Buttercream Frosting:

1 cup butter, at room temperature
4 cups powdered sugar/ icing sugar
1 tsp vanilla extract
2-3 tbsp milk
few drops of pink colour
few drops of brown colour

coloured fondants

Preparation:

For Neapolitan Cake:
  1. Preheat the oven to 180 degree celcius. Grease and line three 7 or 8 inch cake pans.( Here I used 3 pans of loaf cake set).

       2. Sift together plain flour, baking powder and salt in a bowl and keep it aside.
       3. In a large mixing bowl, beat butter and sugar until light and fluffy.
       4. Add eggs one at a time along with vanilla essence and beat well.
       5. Then alternatively add the flour mixture and milk and mix on low speed until it's a smooth batter. 
       6. Divide the batter equally into 3 different bowls. Keep one batter plain.
       7.Add cocoa powder to one bowl and strawberry puree and pink colour to the other bowl and mix well until smooth.
       8. Pour the batters into the prepared cake pans and bake in the preheated oven 20-25 minutes or until a skewer inserted comes out clean.


          9. Remove the cakes from the oven and let cool for 15 minutes and then remove from the pans and let them cool completely on a wire rack..

For Buttercream Frosting:
  1. In a bowl or in the bowl of an electric mixer, add butter and beat on medium speed until completely smooth.
  2. One cup at time, add 2 cups of icing sugar , beating after each addition.
  3. Add vanilla extract and beat to combine. Add about 1 tbsp of milk/ cream and continue beating.
  4. Add the remaining 2 cups of icing sugar, one at a time and beat. Add 1-2 tbsp milk/ cream and beat until the desired consistency is reached. 
  5. Divide the frosting  into 3 bowls. Add brown color to one bowl and pink colour to another bowl and mix well. Leave the third bowl plain/ white. ( I didn't use brown frosting for this cake).
Assembling the Cake:
  1. Level the top of 3 cakes.  In a cake board, place a little bit of frosting and keep the chocolate cake as the base layer and frost it with brown frosting.
  2. Next place the strawberry cake over it and frost it with pink frosting.
  3. Place the vanilla cake as the top layer and frost it with white frosting.
  4. Carefully trim the cake to the shape of purse/ hang bag. ( as shown in this link...)
  5. Then frost the outside of the entire cake with a thin layer of white frosting (crumb coat) and refrigerate the cake for about 30 minutes.
  6. Cover the crumb coated cake with the coloured fondant and design and decorate it like a handbag / purse..

Recipe Source:  Neapolitan Cake from here...
                          Purse Shaped Cake Tutorial from here...

Monday, 17 July 2017

Chawwari Appam / Sago Appam


Ingredients:

200 gm / 1/2 cup sago / chawwari
1 tbsp urad dal / uzhunnu
2 tbsp rava/ semolina
1/2 cup water
1 tsp yeast
1/2 cup warm water
2 tbsp sugar
3 cups appam podi / rice flour
2 1/2 cup coconut milk
salt to taste

Preparation:
  1. Wash the chawwari and urad dal and then soak in water for 5-6 hours.
  2. In a pan, mix rava and 1/2 cup of water and cook it in low flame till it slightly thickens ( thari kurukku). Keep it aside.
  3. Mix sugar and yeast in 1/2 cup of warm water and keep it aside for 5-10 minutes.
  4. Grind the soaked chawwari and urad dal together to a smooth paste.
  5. In a large bowl, take the rice flour and add the ground paste, yeast solution and thari kurukku and mix well with your hand.
  6. Then add the coconut milk and salt to this, mix well and keep it aside for fermentation for 2-3 hours.
  7. Heat a non stick pan/ appachatti on medium flame and grease it with little oil. 
  8. Pour a ladleful of batter to the pan and rotate the pan in a circular manner.
  9. Cover with a lid and cook on low flame till the appam is cooked well and the edges start turning brown.
  10. 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...  
  • You can also prepare in a non stick dosa pan/ tawa - pour a small ladleful of batter into the hot tawa. When bubbles start appearing at the surface, cook it covered for 1-2 minutes at low flame till done..No need to flip the other side...

Sunday, 16 July 2017

Chicken Donuts


Ingredients:

300 gm boneless chicken
1 potato
1 onion, finely chopped
2-3 green chillies, chopped
2 tsp crushed ginger-garlic
2 tsp pepper powder
1 tbsp coriander leaves, chopped
1/2 cup plain flour/ all purpose flour
1 tbsp gram flour/ kadalamavu
1/2 cup bread crumbs
1/4 tsp baking powder
1 egg
salt to taste
oil

Preparation:
  1. Clean the chicken and grind it in a food processor and keep it aside.
  2. Boil the potato, peel and mash it well and keep it aside.
  3. Heat 1 tbsp oil in a pan and cook the ground chicken with 1 tsp pepper powder and salt , till no water content remains in the pan. Remove it from the flame.
  4. In a bowl, add the mashed potato, cooked chicken, chopped onion, green chillies, crushed ginger-garlic, coriander leaves, 1 tsp pepper powder and little salt and mix well together.
  5. Add plain flour, gram flour, bread crumbs, baking powder and egg to this and knead well to a soft dough.
  6. Make about 16-18 balls out of the prepared dough. Place 1 ball on the palm and press lightly to flatten it and make a hole in the center with your finger. (donut shape). Repeat the same with all the remaining balls.
  7. Heat oil in a deep pan over medium low flame and fry it in batches till cooked and golden brown  turning the sides occasionally. 
  8. Remove from the oil and drain on paper towel and serve hot with tomato sauce ...
Recipe adapted from here..

Thursday, 13 July 2017

Pacha Kurumulaku Rasam / Green Peppercorn Rasam


Ingredients:

1/4 cup toor dal
4 bunch ( 2 tbsp) green peppercorn/ pacha kurumulaku
5 garlic cloves
1 1/2 tsp cumin seeds
2 green chillies, slit
1 sprig curry leaves
1 tsp mustard seeds
1 tsp turmeric powder
a pinch of asafoetida
2 tbsp coriander leaves
1 lemon
salt to taste
1 tbsp ghee/ oil

Preparation:
  1. Pressure cook the toor dal with a cup of water till soft. Once the steam releases, open the cooker and mash the cooked dal until mushy with a masher or backside of a ladle. Keep it aside.
  2. Grind the green peppercorns, garlic and cumin seeds together as a coarse paste and keep it aside.
  3. Heat ghee in a pan and splutter mustard seeds. Add slit green chillies and curry leaves and saute.
  4. Then add the mashed toor dal with 2-3 cups of water, turmeric powder, ground paste, asafoetida , chopped coriander leaves and salt and boil on low-medium flame until froth starts forming at the top. 
  5. Switch off the flame and squeeze the lemon juice. Mix well and then serve with rice...

Wednesday, 12 July 2017

Broasted Chicken


Ingredients:

1/2 kg chicken, cleaned
1 1/2 tsp pepper powder
1 tbsp lemon juice
1/2 cup plain flour
1/4 cup cornflour
1/2 cup crushed cornflakes
1/2-1 tsp garlic powder
1/2-1 tsp ginger powder
1 tsp onion powder
a pinch of oregano
1 egg
1/4 cup milk (or as required)
salt to taste
oil for frying

Preparation:
  1. Clean the chicken pieces and marinate it with pepper powder, lemon juice and salt and keep it aside for 1-2 hours.
  2. In a bowl, add plain flour, cornflour, crushed cornflakes, garlic powder, ginger powder, onion powder, oregano and salt. mix well and keep it aside.
  3. In another bowl, prepare the egg mixture by mixing egg, milk and salt together and keep it aside. 
  4. Then take the marinated chicken pieces and coat the chicken first with the flour mixture and then dip in the egg mixture and again coat it with the flour mixture.
  5. Heat oil in a pan and deep fry the chicken pieces on medium heat  till it turns golden brown and chicken gets cooked... Remove from flame and serve hot...

Monday, 10 July 2017

Honey and Almond Cupcakes


                 For Muslim Food Bloggers group challenge, this month's theme is  " Cooking with Honey " - in which honey is used as one of the main ingredient...Since it is term holidays for kids, I tried yummy cupcakes for them...

Ingredients:

1/2 cup self-raising flour
1/2 cup ground almonds
1/4 cup caster sugar
1/2 cup honey
110 gm/ 1/2 cup butter, softened
2 large eggs

Preparation:
  1. Preheat the oven to 180 degree celcius. Line a cupcake tin with paper liners ( I used silicone cupcake molds).
  2. In a bowl, add the flour, ground almonds, caster sugar, honey, butter and eggs and beat/ whisk together for 2 minutes.
  3. Divide the batter evenly into prepared cupcake tin and bake for 15-20 minutes or until a skewer inserted comes out clean.
  4. Transfer the cupcakes to a wire rack to cool...Dust the cakes with icing sugar and serve...


   

   

Sunday, 9 July 2017

Parippu Thalichathu / Kerala Style Dal Fry


Ingredients:

3/4 cup toor dal / thuvaraparippu
1/4 cup cherupayar parippu / split moong dal
1 medium onion, chopped
1 small tomato, chopped
1 big piece ginger, chopped
5-6 big garlic cloves, chopped
2-3 green chillies, slit
1 sprig curry leaves
1 1/2 tsp chilli powder
1 tsp turmeric powder
1 tsp cumin seeds
2 dry red chillies
1 tsp mustard seeds
salt to taste
oil

Preparation:
  1. Wash the dals and pressure cook it with 3-4 cups of water for 1 whistle. Then cook it on medium flame for 10 minutes until it becomes soft. Mash slightly with the back of a spoon and keep it aside.
  2. Heat 2 tbsp oil in a pan and splutter mustard seeds and dry red chillies.
  3. Add cumin seeds, chopped onion, chopped ginger, garlic, green chillies and curry leaves and saute well.
  4. Reduce the flame and add turmeric powder and mix well.
  5. Add chilli powder to this and mix well. Add the chopped tomato and saute well till soft.
  6. Then add the cooked dal along with its water and salt and boil well on medium flame.
  7. Adjust the consistency of the curry by adding hot water. Switch off the flame and serve hot...

Saturday, 8 July 2017

Vellarikka - Chakkakuru Curry / Yellow Cucumber - Jackfruit Seeds Curry


Ingredients:

1 small vellarikka / yellow cucumber
18-20 chakkakuru / jackfruit seeds
1 small onion, sliced
1 tomato, chopped
1-2 green chillies, slit
1 tbsp chilli powder
1/2 tsp turmeric powder
1/2 cup grated coconut
2 garlic cloves, crushed
1 sprig curry leaves
salt to taste
oil

Preparation:
  1. Peel and chop the vellarikka into small cubes. Peel and cut jackfruit seeds into small pieces.
  2. In a pressure cooker, add the chopped jackfruit , vellarika, onion, tomato, green chillies, chilli powder, turmeric powder and salt and mix well.
  3. Then cook it adding about 2 cups of water at medium flame for 4-5 whistles. Switch off the flame.
  4. Once the pressure releases, open the cooker and add grated coconut. Adjust the salt and spice level and and allow it to boil at medium flame. Switch off the flame.
  5. Heat oil in a small pan and splutter mustard seeds. Add crushed garlic and curry leaves and fry. 
  6. Pour this seasoning over the curry and close the lid.. Serve with rice....

Friday, 7 July 2017

Kallummakkaya Pidi / Steamed Rice Dumplings in Mussels Masala


Ingredients:

For Pidi (Rice dumplings)

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

For Mussels Masala:

250 gm mussels/ kallummakkaya, cleaned
2 tsp chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
1 onion, chopped
1 tomato, chopped
4 green chillies, slit
1 tsp ginger-garlic paste
1/2 cup grated coconut
1 sprig curry leaves
2 tbsp coriander leaves, chopped
salt to taste
oil

Preparation:
  1. For preparing pidi / rice dumplings, 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. Marinate the cleaned mussels with 1 1/2 tsp chilli powder, 1/4 tsp turmeric powder and salt. Then fry the marinated mussels and keep it aside.
  6. To prepare the masala, heat 1 tbsp oil in a pan and roast grated coconut till golden. Then grind it to a smooth paste adding required water and keep it aside.
  7. Heat 2 tbsp oil in a pan and add the chopped onion, green chillies, ginger-garlic paste and tomato and saute well.
  8. Add ground coconut paste, 1-1 1/2chilli powder, coriander powder and 1/4 tsp turmeric powder to this, mix well and cook for few minutes on medium flame.
  9. When it starts to boil, add the prepared pidi/ rice dumplings and fried mussels and mix well.
  10.  Cook it on low flame for 5-10 minutes or until the gravy is thick and well coated with rice dumplings...Serve as a main dish...
  • Adjust the spice level according to your taste...

Thursday, 6 July 2017

Jackfruit / Chakka Nulliyittathu


Ingredients:

1 1/2 cup ripe jackfruit pieces
2 cups raw rice
1 cup grated coconut
1 cup melted jaggery
1/2 tsp salt
oil for frying

Preparation:
  1. Soak the rice in water for 3-4 hours.
  2. In a blender, add the drained rice along with grated coconut, ripe jackfruit pieces, melted jaggery and salt and blend well to a thick batter.
  3. Heat oil in a pan and drop little batter using spoon or with hand into hot oil and fry till golden brown. 
  4. Remove from the oil and drain on paper towel..Serve hot with tea/coffee...

Wednesday, 5 July 2017

Coconut Butter Chicken


Ingredients:

1/2 kg chicken, cut into pieces
1/2 tsp turmeric powder
1 cup grated coconut
1 tbsp chilli powder
1 1/2 tbsp coriander powder
1/2 tsp fennel powder
1 " piece cinnamon
4 cloves
2 cardamoms
1 big onion, chopped
1 big tomato, chopped
1/2 tsp ginger paste
1 tsp garlic paste
1 sprig curry leaves
2 tbsp coriander leaves, chopped
2 tbsp butter
1 tbsp oil
salt to taste

Preparation:
  1. In a pressure cooker, add cleaned chicken pieces, turmeric powder and salt and cook it adding 1/2 cup of water for 1 whistle.
  2. Blanch the tomato (add tomato 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 keep it aside.
  3. Heat little oil in a pan and saute the chopped onion till soft. Remove it from the flame and let it cool.
  4. Grind the grated coconut together with chilli powder, coriander powder, fennel powder, cardamoms, cinnamon and cloves to a smooth paste. Keep it aside.
  5. Then grind the sauteed onion and the blanched tomato together to a paste and keep it aside.
  6. Heat butter in a pan and add ginger paste, garlic paste, curry leaves and salt and saute well.
  7. Add the ground onion-tomato paste to this and mix well. 
  8. Then add the ground coconut paste and 1/2 cup of water, mix well and bring to boil.
  9. Once boiled, add the cooked chicken pieces, mix well and cook on low-medium flame till the gravy thickens.
  10. Switch off the flame and garnish with chopped coriander leaves...Serve hot...

Tuesday, 4 July 2017

Kaada Mutta Roast / Quail Egg Roast


Ingredients:

10-12 kaada mutta/ quail eggs, boiled and peeled
3 onions, thinly sliced
1 tbsp ginger-garlic paste
2 green chillies, slit
2 tomatoes, chopped
1- 1 1/2 tsp chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp fennel powder
1/2 tsp garam masala
1 tsp mustard seeds
2 tbsp oil
1 tbsp coriander leaves, chopped
salt to taste

Preparation:
  1. Heat oil in a pan over medium heat and splutter mustard seeds.
  2. Add thinly sliced onions and little salt and saute well till transparent.
  3. Add slit green chillies, ginger-garlic paste and curry leaves and saute well for a minute.
  4. Add chopped tomatoes and cook well till it becomes soft.
  5. Add chilli powder, turmeric powder, coriander powder and fennel powder one by one to this and mix well. Adjust the salt and cook for few minutes.
  6. Then place the boiled eggs and cover the eggs with the onion mixture and cook covered for about 5 minutes at medium low heat till the masala is well coated with the eggs.
  7. Add the garam masala and sprinkle chopped coriander leaves over it and mix well.
  8. Remove from the heat and serve hot....

Monday, 3 July 2017

Blueberry Lemon Madeleines


Ingredients:

3/4 cup all purpose flour
1/2 cup blueberries
4 tbsp unsalted butter, melted
1/2 cup sugar
1 tbsp lemon zest
2 tbsp yoghurt
2 large eggs
1/4 tsp salt
1 tsp vanilla essence

Preparation:
  1. Preheat the oven to 180 degree celcius. Grease a madeleine pan and keep it aside.
  2. In a saucepan, add blueberries and cook over medium heat, stirring for 4-5 minutes until they are soft. Then puree it to a smooth sauce and keep it aside.
  3. Mix together all purpose flour and salt in a bowl and keep it aside.
  4. In a mixing bowl, add melted butter, sugar and lemon zest and whisk together.
  5. Add yoghurt to this and mix well. Add eggs, one at a time, beating well after each addition.
  6. Add vanilla essence and mix well.
  7. Then add flour and the prepared blueberry sauce and stir gently with a wooden spoon until just combined.
  8. Pour the batter into the madeleine pan , filling the moulds 3/4th full.
  9. Bake in the preheated oven for 10-15 minutes until a tooth pick inserted comes out clean.
  10. Remove from the oven, leave to cool slightly, and then turn out on to a wire rack and leave to cool completely.
  • You can also prepare with fresh blueberries...Fold in the fresh blueberries into the batter or spoon 1 tbsp of batter into each mould and place 3-4 blueberries on top and then bake...

Sunday, 2 July 2017

Potato Sev


Ingredients:

2 big potatoes
1 1/2-2 cups gram flour/ kadalamavu
1/2-1 tsp chilli powder
1/4 tsp asafoetida
salt to taste
oil for frying

Preparation:
  1. Boil the potatoes, peel and mash it well without any lumps.
  2. To the mashed potatoes, add gram flour ( first add 1 1/2 cup), chilli powder, salt and asafoetida and mix well.
  3. Then knead it well using hand to a soft dough. Add the gram flour if needed.
  4. Heat oil in a pan on medium high heat. Fill the idiyappam / string hopper maker, fitted with smallest hole attachment with the dough.
  5. When the oil is hot, press the dough into the oil in a circular motion. Don't overcrowd the pan.
  6. Fry it on medium flame till it turns golden brown on each side. Take care not to burn the sev. 
  7. Repeat the same process until all the dough is used.
  8. Then crush/ break the sev gently into small pieces with your hand. 
  9. Allow it to cool completely and store it in an airtight container...
  • The dough will be little sticky...
Recipe Source: Magic Oven

    Saturday, 1 July 2017

    Prawn Noodle Crispies


    Ingredients:

    1 cup noodles, cooked
    1 cup prawns, cleaned and chopped
    1 egg
    1 onion, thinly sliced
    2-3 green chillies, finely chopped
    2 tbsp coriander leaves, chopped
    3 tbsp gram flour/ kadalamavu
    salt to taste
    oil for frying

    Preparation:
    1. In a pan, boil water adding little salt. Add noodles to this and cook till done.
    2. When cooked, pour the noodles into a colander/ strainer and drain the water.
    3. In a bowl, add the cooked noodles, chopped prawns, egg, sliced onion, green chillies, coriander leaves, gram flour and salt and mix well adding 1 or 2 tsps of water.
    4. Heat oil in a pan and drop 1 tbsp of prawn- noodle mixture into the oil and fry till it turns golden brown in medium flame.. Serve hot.....
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