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Tuesday, 15 August 2017

Tricolor Pulao


Ingredients:

1 cup basmati rice
2 cardamoms
2 cloves
1 inch piece cinnamon
salt to taste
water as required

For Saffron/ Orange layer:

1 tomato, grind to a paste
1 tbsp grated carrot
1/2 onion, chopped
1/2 tsp ginger-garlic paste
1/2 tsp chilli powder
1/4 tsp garam masala
1 tbsp oil
salt to taste

For Green layer:

1 - 1 1/2 cup coriander leaves
3/4 cup garted coconut
3 green chillies
small piece ginger
1/4 tsp cumin seeds
lemon juice of 1 lemon
salt to taste

Preparation:
  1. Wash and soak the rice in water for 30 minutes. Drain the water and keep it aside.
  2. Boil 4-5 cups of water in a deep pan adding cardamom, cloves and cinnamon. Then add the drained rice and salt and cook in medium flame till done. Drain the water and divide the cooked rice into 3 portions and keep it aside.
  3. For orange / saffron layer, heat oil in a pan and saute chopped onion till soft. Add ginger-garlic paste and saute till the raw smell goes. 
  4. Add tomato paste, chilli powder, garam masala and salt and cook on high flame till the gravy thickens.
  5. Then add one portion of cooked rice and grated carrots and mix well. Switch off the flame.
  6. For green layer, grind coriander leaves, grated coconut, green chillies, lemon juice, cumin seeds and salt together to a smooth paste.
  7. Then mix this with other portion of cooked rice. You can also use spinach puree for the green layer.
  8. In a bowl/ serving plate, arrange the green rice, white rice and saffron rice like the tricolor and then serve with raita...

  • You can also layer the rice in a greased bowl - layer the green rice at the bottom of the bowl, then the white rice and finally top it with orange layer and press with a spoon. Gently invert it on the serving plate and serve...

Monday, 14 August 2017

Vegetable Rava Upma


Ingredients:

1 cup roasted rava/ semolina
1/2 cup carrot, finely chopped
1/2 cup beans, finely chopped
1/2 cup potato, finely chopped
1 onion, finely chopped
1 tsp ginger, finely chopped
1 tsp green chilly, finely chopped
2 cups of water
1/2 tsp ghee
2 tbsp oil
salt to taste
1 sprig curry leaves
1/2 tsp mustard seeds

Preparation:
  1. Heat oil in a pan and splutter mustard seeds and add curry leaves.
  2. Add chopped onion, ginger and green chillies and saute well till onion turns light transparent.
  3. Add finely chopped carrot, beans, potato and salt and saute well.
  4. Now add water, 1/2 tsp ghee and required salt and bring it to boil .When water starts boiling, reduce the flame to low and add roasted rava to it with constant stirring without forming any lumps.
  5. Then cook it covered for 7-8 minutes on low flame, stirring in between. Switch off the flame and then serve..

Sunday, 13 August 2017

Drumstick Leaves / Muringayila Erissery


Ingredients:

3 cup muringayila/ drumstick leaves, cleaned
1/4 cup toor dal
3/4 cup grated coconut
3 garlic cloves
1/2 tsp cumin seeds
1 tsp chilli powder
1/2 tsp turmeric powder
2 tbsp coconut oil
1/4 tsp mustard seeds
3 dry red chillies
2 sprig curry leaves
1/4 cup grated coconut

Preparation:
  1. Grind grated coconut, garlic,cumin seeds, chilli powder and turmeric powder to a coarse paste adding 1/2 cup of water.
  2. Cook toor dal in a pressure cooker adding enough water till soft.
  3. Once the pressure releases, open the cooker and add the ground paste and bring this to boil.
  4. Then add cleaned muringayila and salt and cook covered till done. Switch off the flame.
  5. Heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry well.
  6. Add 1/4 cup grated coconut to this, mix well and fry till brown. Pour this tempering to curry and mix well. Serve with rice...

Friday, 11 August 2017

Easy Chocolate Chip Cupcakes


Ingredients:

1 cup self-raising flour
1/2 cup caster sugar
1/2 cup (110 gm) butter, softened
2 large eggs
1 tsp vanilla essence
1 cup chocolate chips

Preparation:
  1. Preheat oven to 180 degree celcius and line a 12- hole cupcake tin with paper cases and keep it aside.
  2. In a bowl, combine the flour, sugar, butter and eggs and beat together for 2 minutes or until smooth.
  3. Fold in 3/4 of the chocolate chips and then divide the batter between the paper cases.
  4. Sprinkle the rest of the chocolate chips on top and then transfer to the oven.
  5. Bake in the preheated oven for 15-20 minutes or until the toothpick inserted in the centre comes out clean. 
  6. Leave them in the tin for 10 minutes, and then transfer to a wire rack to cool completely...

Thursday, 10 August 2017

Mutton Shahjahani / Shahjahani Gosht Masala


                   The theme for this month's Muslim Food Blogger's Challenge is " meat based recipes ". I got this recipe from Lakshmi Nair's Cookery Show - Magic Oven..It has a rich and thick gravy and goes well with naan, batura, ghee rice etc...

Ingredients:

1/2 kg mutton, cut into pieces
3 big onions, thinly sliced
8-10 green chillies
1 cup coriander leaves, chopped
1/2 tsp turmeric powder
1/4-1/2 fresh cream
salt to taste
oil as required

Preparation:
  1. In a pressure cooker , add the cleaned mutton pieces, turmeric powder and salt and mix well and cook till done adding 1/4 cup of water.
  2. In the meantime, heat oil in a pan and fry the sliced onions till golden brown and keep it aside.
  3. In the same oil, fry the green chillies and keep it aside.
  4. Then grind the fried onions and green chillies with chopped coriander leaves to a paste. Keep it aside.
  5. Heat a thick bottomed pan and add the cooked mutton with its stock and ground masala / paste and mix well.
  6. Check salt and add if required.Then cook it for 10 minutes at medium flame.
  7. Add fresh cream and mix well for 2-3 minutes and switch off the flame...Serve with chapati, naan, batura, ghee rice etc...
Recipe adapted from here...


   
   

Wednesday, 9 August 2017

Spinach and Dal Curry / Cheera Parippu Curry


Ingredients:

2 cups cheera/ spinach leaves, chopped
3/4 cup toor dal / thuvaraparippu
1 tsp chilli powder
1/2 tsp turmeric powder
1/2 cup grated coconut
1/2 tsp cumin seeds
1 garlic clove
1/2 tsp mustard seeds
3 dry red chillies
1 sprig curry leaves
1 tbsp oil
salt

Preparation:
  1. Wash the spinach leaves and chop them into small pieces and keep it aside.
  2. Grind grated coconut with cumin seeds and a garlic clove to a smooth paste and keep it aside.
  3. In a pressure cooker, add the toor dal and cook it adding enough water for 1-2 whistles.
  4. Once the pressure releases, open the cooker and mash it lightly and add the chopped spinach, chilli powder, turmeric powder and salt and mix well.
  5. Cook it on medium flame till spinach is cooked and then add the ground coconut mixture, mix well and cook for 4-5 minutes on low flame.
  6. Adjust the salt and add little water if it is very thick. When it starts to boil, switch off the flame.
  7. Heat oil in a pan, splutter mustard seeds and add dry red chillies and curry leaves and pour this over the prepared curry..Serve hot with rice... 

Tuesday, 8 August 2017

Ragi Murukku / Finger Millet Chakli


Ingredients:

2 cups ragi flour
1 cup rice flour
1/2 cup roasted gram /  split chana dal/ pottukadala
2 tbsp butter
1 tsp white sesame seeds
1 tsp cumin seeds
1/2 tsp chilli powder
1/4 tsp asafoetida
salt to taste
oil for frying

Preparation:
  1. In a pan, dry roast the roasted gram slightly till it turns light brown and allow to cool completely and then grind it to a fine powder. 
  2. In a bowl, take the ragi flour, rice flour, 1/2 cup roasted gram flour, cumin seeds, white sesame seeds, chilli powder, salt, asafoetida and butter and mix well.
  3. Add required water little by little to this and knead to a soft dough.
  4. Take a murukku press / mould , use the star shaped disc and fill it with the dough.
  5. Heat oil in a deep pan and when the oil gets heated up, press the murukku directly into the hot oil. Do not overcrowd.
  6. Fry them on medium flame till they are cooked and turn crispy on both sides. Drain on paper towel and repeat the same for the remaining dough. 
  7. Cool down to room temperature and then store in an air tight container....Enjoy as a tea time snack...

Monday, 7 August 2017

Chemmeen Pacha Kurumulaku Roast / Prawn Green Peppercorn Roast


Ingredients:

1/2 kg prawns, cleaned
2 tbsp green peppercorns / pacha kurumulaku
1 piece ginger
6 garlic cloves
1 cup shallots
1/4 tsp turmeric powder
2 tsp coriander powder
small piece tamarind (soaked in 2 tbsp water)
1 tsp fennel powder / crushed fennel seeds
a pinch of fenugreek seeds
1 sprig curry leaves
salt to taste
2 tbsp oil

Preparation:
  1. Crush the ginger, garlic, green peppercorns and 5 shallots together and keep it aside.
  2. Clean the prawns and marinate it with the crushed mixture, turmeric powder and salt and keep it aside for 20 minutes.
  3. Heat 2 tbsp oil in  a pan and add fenugreek seeds and curry leaves and saute for a couple of seconds.
  4. Add sliced shallots and saute well till it turns golden brown in colour.
  5. Add coriander powder and fennel powder and saute well till the raw smell disappears.
  6. Add marinated prawns to this and mix well. Then add 1/4 cup of water and cook it covered till done and the masala is well coated with the prawns. 
  7. Then add tamarind water and mix well and cook for 2-3 minutes on medium flame.
  8. Switch off the flame and transfer to a serving plate ...Serve hot...

Sunday, 6 August 2017

Kaada Mutta / Quail Egg Bajji


Ingredients:

10 kaada mutta/ quail eggs, boiled and peeled
1/2 cup gram flour / kadalapodi
1 tbsp rice flour
1/4 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp ginger-garlic paste
1 green chilly, finely chopped
a pinch of asafoetida
1/4 tsp garam masala
2 tbsp curry leaves, chopped
salt to taste
water as required
oil for frying

Preparation:
  1. In a bowl, add gram flour, rice flour, chilli powder, turmeric powder, ginger-garlic paste, chopped green chilly, garam masala, asafoetida, curry leaves and salt and mix well.
  2. Add required water little by little to this and make a thick batter.
  3. Heat oil in a pan on medium heat and dip the boiled quail eggs in the batter and deep fry until it turns golden colour.
  4. Remove from the oil and drain them on a paper towel....Serve hot with tea or coffee :)

Saturday, 5 August 2017

Blueberry Mini Loaf Cakes


Ingredients:

1 cup self-raising flour
1/2 cup caster sugar
1/2 cup (110 gm) butter, softened
2 large eggs
1 tsp vanilla essence
1 cup blueberries

Preparation:
  1. Preheat oven to 180 degree celcius. Grease a 8-12 hole mini loaf cake mould and keep it aside.
  2. In a bowl, combine the flour, sugar, butter and eggs and beat together for 2 minutes or until smooth.
  3. Then add 3/4 of the blueberries and fold gently.
  4. Divide the batter between the holes in the mini loaf cake mould ( about 2/3 full of batter in each hole).
  5. Sprinkle the rest of the blueberries on top and then transfer the mould to the oven.
  6. Bake in the preheated oven for 15-20 minutes or until the toothpick inserted in the centre comes out clean. 
  7. Leave them in the tin for 10 minutes, and then transfer to a wire rack to cool completely...

Friday, 4 August 2017

Pear - Elaneer / Tender Coconut Shake


Ingredients:

1 big pear, peeled and chopped1 cup elaneer/ karikku/ tender coconut pulp
2 cups chilled milk
sugar as required

Preparation:
  1. In a blender, add chopped pear, tender coconut pulp, chilled milk and sugar and blend well until smooth.
  2. Pour the prepared shake into serving glasses and serve.....

Wednesday, 2 August 2017

Potato and Cauliflower Curry with Coconut Milk ( Urulakizhangu - Cauliflower Thengapal Curry )


Ingredients:

1 cauliflower, cut into big florets
2 potatoes, peeled and chopped
1 big onion, sliced
1 piece ginger
2 green chillies, chopped
1 tsp turmeric powder
1 1/2 tbsp coriander powder
1 tbsp chilli powder
1 small tomato, chopped
2 1/2-3 cups thin coconut milk
3/4 cup thick coconut milk
1- 1 1/2 tsp cumin powder
2 sprig curry leaves
2 dry red chillies
3-4 shallots, sliced
1 tsp mustard seeds
salt to taste
oil as required

Preparation:
  1. Heat oil in a pan and add sliced onion, ginger, green chillies and curry leaves and saute well.
  2. Add turmeric powder, coriander powder and chilli powder one by one and mix well.
  3. Add chopped tomato and salt , mix well and cook covered on low flame till soft.
  4. Add thin coconut milk, chopped potato, cumin powder and salt and cook covered till half done.
  5. Add cleaned cauliflower florets to this and cook covered till cooked. Then add thick coconut milk and boil well for 3-4 minutes.
  6. Heat little oil in a small pan and splutter mustard seeds. Add dry red chillies, curry leaves and sliced shallots and fry well till brown.
  7. Add a pinch of turmeric powder and chilli powder and mix well. Switch off the flame and pour this over the curry...Serve hot...

Tuesday, 1 August 2017

Cream of Broccoli Soup


Ingredients:

125 gm broccoli, chopped
1 tbsp garlic, finely chopped
1 big onion, finely chopped
1 tbsp plain flour, heaped
1- 1 1/2 tsp crushed pepper
500 ml milk
3/4-1 cup water
salt to taste
2 1/2 tbsp butter

Preparation:
  1. Heat 3/4-1 tbsp butter in a thick bottomed pan and add chopped garlic and saute.
  2. Add chopped onion and saute well till it turns soft.
  3. Add chopped broccoli and saute well. Add 1/2 cup of milk and 3/4 cup of water to this and allow to cook adding little salt.
  4. Switch off the flame and allow it to cool and then using a blender, puree/ blend until smooth.
  5. Heat 1 1/2 tbsp butter in another thick pan and add plain flour and saute till the raw smell disappears on low flame.
  6. Add remaining milk and crushed pepper to this and mix well.
  7. Then add broccoli puree, mix well and allow to boil for 5 minutes, stirring continuously.
  8. Adjust salt and pepper powder and switch off the flame.
  9. Transfer into soup bowls and serve hot....
  • Adjust the consistency of soup by adding milk/ water....
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