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Tuesday, 31 January 2017

Chemmeen - Kappa Biriyani / Prawns - Tapioca Biriyani


Ingredients:

1/2 kg tapioca/ kappa
250 gm prawns
1 cup grated coconut
2 big onions, thinly sliced
1 onion, finely chopped
1 tomato, sliced
2 tsp ginger, chopped
1 tsp garlic, chopped
1/2 tsp ginger-garlic paste
4 green chillies, chopped
1 kudampuli/ gambooge soaked in 2 tbsp water
1 tbsp coconut milk
1 tsp turmeric powder
1/2-1 tsp chilli powder
3/4 tsp coriander powder
1/2 tsp fennel powder
1/2 tsp garam masala
3/4 tsp fennel seeds
1/4 tsp cumin seeds
1/2 tsp urad dal
2 dried red chillies
2 shallots
1 tsp mustard seeds
2-3 sprig curry leaves
2 tbsp mint leaves
1/4 cup coriander leaves
salt to taste
2 tsp ghee
oil as required

Preparation:
  1. Peel and cut the tapioca into small cubes. Cook the tapioca pieces in enough water adding 1/2 tsp turmeric powder and salt. Drain the water and keep it aside.
  2. Grind grated coconut with 1 green chilly, 2 shallots, 1/4 tsp fennel seeds, 1/4 tsp cumin seeds, 1/4 tsp turmeric powder and 1 sprig curry leaves to a coarse mixture and keep it aside.
  3. Heat 2 tbsp oil in a pan and splutter 1/2 tsp mustard seeds and add 1/2 tsp fennel seeds.
  4. Add 1 tsp chopped garlic and 1 tsp chopped ginger and saute well.
  5. Add sliced onions and salt and saute well till light brown. Add 2 green chillies and curry leaves and mix well.
  6. Add ginger-garlic paste, 1/4 tsp turmeric powder, chilli powder and coriander powder and saute well till raw smell disappears.
  7. Add sliced tomato and saute well till soft. Add soaked kudampuli with its water and about 3-4 tbsp of water and mix well.
  8. Then add the cleaned prawns and cook it covered for 2-3 minutes.
  9. Add coconut milk into this and mix well. Check for salt and switch off the flame.
  10. In another thick bottomed pan, add 1 tbsp oil and splutter 1/2 tsp mustard seeds. Add dried red chillies and urad dal and saute for a minute.
  11. Add 1 tsp ginger chopped, finely chopped onion, 1 green chilly chopped and salt and saute till transparent.
  12. Add coconut mixture and curry leaves into this and mix well for 2 minutes.
  13. Now add the cooked tapioca , mix well and cook for 2-3 minutes at medium flame.
  14. Then add the prepared prawns masala, chopped mint leaves, coriander leaves, fennel powder, garam masala , pepper powder and 2-3 tbsp of water and mix well.
  15. Add 2 tsp of ghee, mix it well and cook covered for 2-3 minutes. Remove from the flame and serve hot....
  • Adjust the spice level to your taste...

Monday, 30 January 2017

Dates Ice cream


Ingredients:

3 cups whipping cream, chilled
1 tin condensed milk
1 tsp vanilla essence
1-1 1/2 cup dates, chopped
1/4 cup dates syrup

Preparation:
  1. In a bowl, add the whipping cream, condensed milk and vanilla essence and beat using an electric beater until thick and creamy.
  2. Add the chopped dates into this and fold gently.
  3. Pour half of this prepared cream mixture into a freezer safe container and sprinkle the dates syrup over the cream.
  4. Then add the remaining cream mixture and cover with a lid.
  5. Keep it in the freezer and freeze it for 8 hours or overnight until set.
  6. To serve, keep it out of the freezer for 5 minutes, scoop out and then serve : )
  • You can also add chopped almonds, pistachios, walnuts etc into this ice cream....

Sunday, 29 January 2017

Pavakka / Bitter Gourd Pachadi


Ingredients:

1 big bitter gourd/ pavakka/ kaipakka
1/2 cup grated coconut
2 green chillies
1/2 tsp cumin seeds
1 cup yoghurt
3/4 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves
salt to taste
oil

Preparation:
  1. Cut bitter gourd into thin round slices. Heat 1/2 cup of oil in a pan and fry the sliced bitter gourd till crispy and golden brown at medium flame. Remove them from the flame and drain on paper towels.
  2. Grind together grated coconut, green chillies, cumin seeds and 1/4 tsp mustard seeds to a fine paste.
  3. Mix this coconut paste with yoghurt and salt.
  4. In a pan, add the fried bitter gourd and coconut-yoghurt mixture and mix well and heat in low flame for 1-2 minutes. Don't allow to boil. 
  5. Heat oil in a pan, splutter 1/2 tsp mustard seeds and fry dry red chillies and curry leaves and pour this over the curry. Serve with rice....

Saturday, 28 January 2017

Chicken Bread Pockets


Ingredients:

10 slices of bread
250 gm boneless chicken pieces
1/4 tsp turmeric powder
1/2 tsp pepper powder
1 onion, finely chopped
1 small capsicum, finely chopped
1 green chilly, chopped
1 tsp chilli sauce
1 tbsp tomato sauce
1/2 tsp soy sauce
1 tsp cornflour
2 eggs, beaten
bread crumbs as required
salt to taste
oil

Preparation:

For Chicken Filling:
  1. Cook the chicken with turmeric powder, pepper powder and salt adding little water. Shred it or finely chop it and keep it aside.
  2. Heat 1 1/2 tbsp oil in a pan and add the chopped onion and little salt and saute well till light brown.
  3. Add chopped green chilli and chilli sauce and saute well.
  4. Add chopped capsicum, tomato sauce and soy sauce and mix well.
  5. Then add the shredded chicken pieces and mix well.
  6. In a bowl, mix 1 tsp cornflour in 2-3 tbsp chicken stock/ water. Add this to the filling and mix well for 1-2 minutes till it is well mixed with the chicken. Switch off the flame.
For Bread Pocket:
  1. Take 2 slices of bread and place one slice on top of other and slightly roll it with a rolling pin.

       2. Then cut it in round shape using a round cutter or round shaped lid and press well the edges of the bread.


       3. Dip it in the beaten egg and then cover it with breadcrumbs. Repeat the same with the remaining slices of bread.




           4. Heat oil in a pan and deep fry them at medium flame till golden brown on both sides. Remove from the flame and drain them on a paper towel.
             5. Then cut each fried bread into half  and open it like a pocket.


          6. Fill the pocket with the prepared chicken filling and serve immediately..
  • You can use any filling of your choice..
  • Once the bread pocket is filled with the filling , serve it immediately or else the bread pockets will get soggy.

Friday, 27 January 2017

Kallummakkaya Theeyal / Mussels Cooked in a Roasted Coconut Gravy


Ingredients:

30 kallummakkaya/ mussels, cleaned
1 cup grated coconut
15 shallots
2-3 green chillies, chopped
3 big garlic cloves, chopped
1 tbsp ginger, chopped
2-3 sprig curry leaves
1/2 tsp turmeric powder
1 tbsp + 1 tsp kashmiri chilli powder
1- 1 1/2 tbsp coriander powder
1/2 tsp garam masala
2 tomatoes, chopped
1 tbsp tamarind extract
1 tsp mustard seeds
2 dried red chillies
salt to taste
1 1/2 tbsp oil

Preparation:
  1. Heat a pan and add grated coconut, 10 shallots, chopped green chillies, garlic cloves, ginger and 1 sprig curry leaves and fry till light brown.
  2. Then add 1 tsp oil and roast well till golden brown. Reduce the flame and add 1/4 tsp turmeric powder, 1 tbsp kashmiri chilli powder and coriander powder and mix well.
  3. Switch off the flame and mix well for 2 minutes. Add garam masala to this and mix well.
  4. Then grind it to a smooth paste adding little water and keep it aside.
  5. Heat 1 tbsp oil in a thick bottomed pan and splutter mustard seeds. Add dried red chillies, curry leaves and 5 shallots and fry for 1-2 minutes.
  6. Add cleaned mussels , 1/4 tsp turmeric powder and 1 tsp kashmiri chilli powder and mix well for 5 minutes.
  7. Add chopped tomatoes and saute well for 2 minutes.
  8. Add ground coconut paste, 1 1/2 cup of water and salt to this and mix well. Then cook it covered on medium flame.
  9. When the mussels is 3/4th cooked, add tamarind extract and mix well and cook it covered for another 5-7 minutes.
  10. Remove from the flame and serve hot with rice, pathiri etc...
Recipe Source: Magic Oven

Thursday, 26 January 2017

Lamingtons


Ingredients:

1 1/2 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
113 gm unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
1 tsp vanilla essence
1/2 cup milk, at room temperature

Chocolate icing/ frosting:

3 1/2 cups icing sugar
1/3 cup cocoa powder
3 tbsp unsalted butter
1/2 milk, at room temperature
2 cups desiccated coconut, for coating

Preparation:
  1. Preheat the oven to 180 degree celcius. Butter or spray a lamington tray/ cake pan with cooking spray. Then line the bottom of the pan with parchment paper.
  2. In a bowl, sift together the all purpose flour, baking powder and salt.
  3. In another large bowl or in the bowl of electric mixer, beat the butter until soft.
  4. Add sugar and beat until light and fluffy for about 2-3 minutes.
  5. Add eggs, one at a time, beating well after each addition. Add vanilla essence and beat until combined.
  6. Then reduce the mixer speed to low, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour.
  7. Spread the batter evenly into the prepared pan and smooth the top with the back of a spoon or spatula.
  8. Bake it in the preheated oven for about 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
  9. Cool the cake in the pan for about 10 minutes and then turn the cake out onto a wire rack to cool completely.  Once the cake has completely cooled, cut into 16-18 pieces.
  10. To prepare chocolate icing/ frosting, in a heatproof bowl add the icing sugar, cocoa powder, unsalted butter and milk and place it over a saucepan of simmering water.
  11. Stir the mixture until it becomes smooth and of pouring consistency.
  12. Place the desiccated coconut on a large plate. Using fork/ spoon, dip each cake piece into the chocolate icing and then roll in the coconut.
  13. Then gently transfer to a wire rack and allow to set...

Wednesday, 25 January 2017

Pineapple Pickle / Pineapple Achar


Ingredients:

1 1/2 cup pineapple, chopped into small pieces
1 tsp ginger, sliced
6-8 garlic cloves, sliced
2 green chillies, chopped
2 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp fenugreek powder
1/4 tsp asafoetida
1 sprig curry leaves
1/2 tsp mustard seeds
1 tbsp vinegar
salt to taste
2-3 tbsp gingelly oil

Preparation:
  1. Chop the pineapple into small pieces and mix it with salt and keep it aside for 10 minutes.
  2. Heat oil in a pan and splutter mustard seeds. Add sliced ginger, garlic, green chillies and curry leaves and saute till the raw smell disappears.
  3. Then reduce the flame and add chilli powder, turmeric powder, fenugreek powder and asafoetida and mix well.
  4. Add in 3-4 tbsp of water and mix well. When it starts to boil, add the pineapple and mix well and let it cook for 3-4 minutes on medium flame.
  5. Add vinegar and a pinch of sugar and mix well. Switch off the flame and allow to cool completely and then transfer into an airtight glass jar....

Tuesday, 24 January 2017

Almond Brownies


Recipe Source: Fondbites Bake Along

Ingredients:

118 gm unsalted butter
135 gm dark chocolate
2 large eggs
95 gm brown sugar
95 gm brown sugar, powdered
68 gm fresh cream
75 gm all purpose flour
68 gm almond meal
1/2 cup silvered almonds, toasted

Preparation:
  1. Preheat the oven to 180 degree celcius. Grease a non stick brownie pan with butter and flour or line a cake pan with aluminium foil and butter the foil.
  2. In a heavy bottomed saucepan, add butter and dark chocolate and heat it on medium flame and keep stirring until the butter and chocolate are melted completely. Keep it aside.
  3. In a large bowl or in the bowl of electric mixer, add eggs, brown sugar and powdered brown sugar.
  4. Beat it on medium high speed for 5 minutes until the mixture becomes pale, thick and gets frothy.
  5. Pour the butter-chocolate mixture slowly and gently, into the eggs mixture as the beater keeps running on slow speed and beat for 1 minute until the mixture gets fully incorporated.
  6. Add the cream into the bowl and beat again for few seconds on medium speed until the cream gets incorporated.
  7. Add all purpose flour, almond meal and the silvered almonds into the bowl and beat on slow speed just until incorporated. Do not over beat.
  8. Pour the batter into the prepared pan and top them with some of the silvered almonds and tap gently to release any major air pockets.
  9. Bake in the preheated oven for 20-25 minutes until the brownies are springy back to the touch and a toothpick inserted into the center comes out clean.
  10. Remove from the oven and serve warm...

Monday, 23 January 2017

Celery Rice / Celery Pulao


Ingredients:

1 1/2 cup basmati rice
150 gm celery
2 green chillies, chopped
3 cups vegetable stock/ chicken stock
1/2 tsp fenenl seeds
2 tbsp butter
4 garlic cloves, sliced
5-6 almonds/ badam, sliced
2 tbsp ghee
1/4 cup fried onion
a pinch of saffron (optional)
salt to taste

Preparation:
  1. Soak basmati rice in water for 30 minutes.
  2. Chop the celery stem into fine pieces and grind the celery leaves to a smooth paste.
  3. Heat butter in a pan and add fennel seeds, finely chopped celery stems and salt and saute well.
  4. Add celery paste and chopped green chillies into this and saute for 2-3 minutes.
  5. Then add vegetable stock/ chicken stock and bring this to a boil. Check for salt.
  6. Once the stock starts to boil, add the drained basmati rice and mix well and cook covered on low flame till done.
  7. In the meantime, heat ghee in another pan and add garlic slices and almond slices and saute till golden. Remove it from the flame.
  8. When the rice get cooked, add the fried garlic and almonds along with the ghee and spread it on the top.
  9. Garnish with fried onions and sprinkle little saffron on top. Keep it covered for 2 minutes and then serve hot with any curry of your choice....
Recipe Source: Vahrehvah

Sunday, 22 January 2017

Chicken Bezule / Mangalorean Street Food


Ingredients:

1/2 kg chicken
1/2 cup coriander leaves, chopped
2 sprig curry leaves
3 green chillies
1 " piece ginger
5 garlic cloves
2 tsp chilli powder
1/2 tsp garam masala
a pinch/ few drops of red food color
1 tbsp lemon juice
1 tbsp yoghurt
1 tbsp plain flour
1 1/2-2 tbsp rice flour
salt to taste
oil for frying

Preparation:
  1. Clean and cut the chicken into small pieces and keep it aside.
  2. Grind coriander leaves, curry leaves, green chillies, ginger and garlic together to a coarse paste.
  3. Transfer this to a bowl and add chilli powder, garam masala, red food color, lemon juice, yoghurt , rice flour, plain flour and salt to this and mix well.
  4. Add the cleaned chicken pieces , mix well and keep it in the refrigerator for 3-4 hours or overnight.
  5. Heat oil in a pan and deep fry the chicken in batches till brown on both sides at medium heat., about 3-4 minutes. Do not over fry the chicken pieces.
  6. Drain into paper towels and garnish with fried curry leaves.. Serve hot..
Recipe Source: Vahrehvah.com

Saturday, 21 January 2017

Watermelon Lemonade


Ingredients:

4 cups watermelon, chopped into small pieces
1/4 cup fresh lemon juice
1/2 cup sugar
1/2 cup water
3 cups of cold water
ice cubes as needed

Preparation:
  1. In a saucepan,  bring 1/2 cup water and sugar to a boil over medium heat until sugar dissolves,  about 5 minutes. Remove from the flame and let it cool. 
  2. Then add about 1/4 cup lemon juice and 3 cups of cold water to this and stir well. Keep it aside.
  3. In a blender, add the chopped watermelon and puree until smooth. 
  4. Then strain to a large bowl/ jug through a strainer and add the prepared lemonade and stir well to combine.
  5. Pour into serving glasses and top it with ice cubes and serve chilled...

Friday, 20 January 2017

Njandu Kadumbu / Njandu Pidi / Steamed Rice Dumplings in Crab 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 Crab Gravy:

4 medium crabs, cleaned
1 cup grated coconut
1 tbsp coriander powder
1/2 tsp garam masala
3/4-1 tbsp chilli powder
1/2 tsp turmeric powder
3 shallots
1 small onion, chopped
1 large tomato, chopped
2 slit green chillies
1 tsp ginger paste
1 tsp garlic paste
tamarind (half lemon size), soaked in 1/2 cup of water
1 sprig curry leaves
salt to taste
2 1/2-3 tbsp oil

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. To prepare the gravy, heat 1 tbsp oil in a pan and roast grated coconut with shallots and curry leaves till golden.
  6. Switch off the flame and add coriander powder and garam masala to this and mix well. Then grind it to a smooth paste adding little water and keep it aside.
  7. Heat 1 1/2 tbsp oil in a large pan, add chopped onion, tomato, green chillies, ginger and garlic and saute for 2 minutes.
  8. Add  chilli powder and turmeric powder and mix well.
  9. Add tamarind extract, cleaned crab pieces and salt, mix well and cook on medium flame for about 8-10 minutes adding about 1-1 1/2 cup of water.
  10. Then add the ground coconut mixture and mix well and cook for few minutes on medium flame.
  11. When it starts to boil, add the prepared kadumbu/ rice dumplings, mix well and cook on low flame for 5-10 minutes or until the gravy is thick and well coated with rice dumplings...Serve as a main dish...

Thursday, 19 January 2017

Nutella French Toast Rolls


Ingredients:

10 bread slices
10 tsp nutella
1 large egg
1 1/2 tbsp mik
1 tsp cinnamon powder
1/4 cup sugar
2-3 tbsp butter, for frying

Preparation:
  1. In a plate, combine the sugar and cinnamon powder and keep it aside.
  2. In another bowl, whisk the egg and milk until combined.
  3. Remove crust from each slice of bread and flatten using a rolling pin.
  4. Spread 1 tsp of nutella evenly on one side of the flattened bread and roll the bread tightly.
  5. Heat a non-stick pan over medium-low flame and melt 1 tbsp of butter.
  6. Dip each roll in the egg mixture until coated and place 3-4 rolls at a time on the hot pan. Lightly fry/ toast it on all sides until golden brown and remove from the pan.
  7. Then roll in the cinnamon sugar mixture and serve immediately, while warm...
  • Instead of cinnamon sugar, you can also sprinkle / roll in the caster sugar/ superfine sugar.

Wednesday, 18 January 2017

Chicken Pizza Flower Pops


Ingredients:

For the pizza base:

3 cups all purpose flour/ maida
2 tbsp milk powder
1 3/4 tsp instant yeast
1/2 tsp baking powder
1 tsp sugar
1 1/2 tsp salt
1/4 tsp oregano
3 tbsp oil
luke warm water, as required for kneading

For chicken topping:

250 gm boneless chicken
1 1/2 tsp chilli powder
1/4 tsp turmeric powder
1/4 tsp pepper powder
1/2 tsp soy sauce
salt to taste

Other topping ingredients:

pizza sauce, homemade or ready-made (as required)
1 small onion, chopped
1 capsicum, chopped
1/2-1 tsp oregano
1/2 tsp crushed red chilli flakes
1 tbsp tomato sauce
grated mozzarella cheese, as required

Preparation:
  1. In a large bowl, add flour, yeast, baking powder, milk powder, sugar, salt and oregano and mix well together.
  2. Add oil to this and mix well. Then add warm water little by little and knead well to a smooth dough and keep it aside covered for about 2-3 hours.
  3. In a bowl, add the cleaned chicken and marinate it with chilli powder, turmeric powder, pepper powder, turmeric powder, soy sauce and salt.
  4. Heat 2-3 tbsp oil in a pan and fry the marinated chicken on low flame till done. Cut the chicken pieces into cubes and keep it aside.
  5. Take the dough out, punch it down and knead it again for a minute. Divide it into two portions and roll the dough in a floured surface using a rolling pin and cut out flower shapes using a flower shaped cookie cutter.
  6. Place them on a greased pizza pan/ baking tray lined with parchment paper.
  7. Spread little pizza sauce on each pizza flower and sprinkle little grated cheese.
  8. Then add chopped onion and capsicum and top it with fried chicken pieces.
  9. Top it with shredded mozzarella cheese and sprinkle little chilli flakes, oregano and drop little tomato sauce on top.
  10. Bake them in a preheated oven at 180 degree celcius for about 12-15 minutes (or till the pizza base is golden and the cheese on the top melts).
  11. Remove from the oven and insert lollipop sticks/ bamboo skewers about halfway into each cooked pizzas and serve.... 
  • You can add toppings of your choice....

Tuesday, 17 January 2017

Pallada / Fried Kadalaparippu Ada (Crispy Chana Dal Pockets)


Ingredients:

250 gm plain flour
1 1/2 cup grated coconut
200 gm kadalaparippu/ chana dal, cooked
6 cashew nuts, chopped
10 raisins
1/2 tsp cardamom powder
3/4- 1 cup sugar ( adjust according to your sweetness)
1 tbsp ghee
salt to taste
oil as required

Preparation:
  1. Wash the chana dal and cook it adding little salt and enough water until soft, not mushy. Drain the water and keep it aside.
  2. In a bowl, mix plain flour and salt. Add enough water and 1 tbsp of oil and knead well to a smooth chapati like dough and keep it aside.
  3. Heat 1 tbsp ghee in a large frying pan and fry cashew nuts and raisins. Add grated coconut to this and saute well for 3-4 minutes on medium flame. Don't brown the coconut.
  4. Add sugar to this and stir for few minutes till the sugar completely melts and mixes well with the coconut.
  5. Then add cooked dal and cardamom powder and stir well. Cook for 2 minutes till the mixture becomes dry and remove from the flame.
  6. Make small balls from the prepared dough and flatten each ball into small circles. Place little filling on one side and cover it with the other side. 
  7. Seal the edges together by twisting the edges in a pattern with your fingers or by pressing with a fork.
  8. Heat oil in a pan and deep fry them on medium flame till both sides turn golden brown and crispy...

Monday, 16 January 2017

Moru Kachiyathu / Seasoned Buttermilk


Ingredients:

2 cups curd/ yoghurt, at room temperature
4-5 shallots, chopped
1/2 inch ginger, chopped
2 garlic cloves, chopped
3 green chillies, slit
1 sprig curry leaves
1/4-1/2 tsp turmeric powder
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
2 dried red chillies
salt to taste
2 tsp oil

Preparation:
  1. Prepare buttermilk by blending curd with enough water ( about 1/2 cup) in a blender.
  2. Heat oil in a pan and splutter mustard seeds and fenugreek seeds.
  3. Add dried red chillies, chopped shallots, ginger,garlic, green chillies and curry leaves and fry for 2 minutes.
  4. Reduce the flame and add turmeric powder and salt and mix well. (optional: you can also add 1/4 tsp chilli powder).
  5. Add the prepared buttermilk to this and stir continuously on medium-low heat for about 5-7 minutes. Do not allow it to boil.
  6. Remove it from the flame and keep stirring it for another 2-3 minutes. Serve hot with rice...

Sunday, 15 January 2017

Pressure Cooker Mutton Biriyani


Ingredients:

2 cups basmati rice
1/2 kg mutton, cut into pieces
2 onions / 1 1/2 cup onion, chopped
2 green chillies, slit
1 tbsp ginger-garlic paste
1 tomato, chopped
1 tsp chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
1 tsp garam masala
1/2 cup coriander leaves, chopped
1/2 cup mint leaves, chopped
2 cloves
1 bay leaf
4 cloves
1 cinnamon stick
1/4 tsp fennel seeds
salt to taste
1 tbsp ghee
1 1/2 tbsp oil

For marinating mutton:

3/4 tsp chilli powder
1/4 tsp turmeric powder
2 tsp ginger-garlic paste
1/2 tsp garam masala
1 tbsp yoghurt
1 tsp lemon juice
salt to taste

Preparation:
  1. Wash and soak rice in water for 20 minutes. Drain the water and keep it aside.
  2. Clean the mutton pieces and marinate it with 3/4 tsp chilli powder, 1/4 tsp turmeric powder, 2 tsp ginger-garlic paste, 1/2 tsp garam masala, 1 tbsp yoghurt, 1 tsp lemon juice and salt and keep it aside for 30 minutes.
  3. Heat 1 1/2 tbsp oil in a pressure cooker at medium flame and add cloves, cardamoms, fennel seeds, cinnamon and bay leaf and stir well.
  4. Add chopped onions, green chillies and little salt and saute well till transparent.
  5. Add ginger-garlic paste and saute until onion starts changing colour.
  6. Add turmeric powder, chilli powder, coriander powder and garam masala and stir for about 30 seconds at medium-low flame.
  7. Add chopped tomato to this and saute for 2 minutes.
  8. Then add marinated mutton and mix well for 5 minutes. Add 1/2 cup water, 1/4 cup chopped mint leaves and 1/4 cup chopped coriander leaves and mix well.
  9. Close with the lid and pressure cook till mutton get cooked. Switch off the flame.
  10. In the meantime, heat 1 tbsp ghee in a deep pan at medium flame and fry the drained basmati rice for about 3-4 minutes and keep it aside.
  11. Once the pressure releases, open the cooker and transfer the mutton pieces into a bowl using a slotted spoon.
  12. Then measure the stock inside the cooker and add remaining quantity of hot water to make 3 cups and salt and bring to a boil ( you need total 3 cups of water, to cook 2 cups of basmati rice,).
  13. Add cooked mutton pieces, fried basmati rice, 1/4 cup chopped mint leaves and coriander leaves.
  14. Close with a lid and pressure cook for 1 whistle and switch off the flame. Keep it aside for 10-15 minutes.
  15. Open the lid and fluff rice with a fork and transfer to a serving bowl and serve with raita, pickle...
Recipe adapted from here...

Saturday, 14 January 2017

Muringayila - Cherupayar Kanji / Drumstick Leaves - Green Gram Kanji


Ingredients:

1 cup pachari/ raw rice
1/2-3/4 cup cherupayar/ green gram
1 cup muringayila / drumstick leaves
1 cup grated coconut
salt to taste

Preparation:
  1. Wash the rice and green gram in water. Grind the grated coconut adding about 3/4 cup of  water and keep it aside.
  2. In a pressure cooker, cook the rice and green gram by adding about 4-5 cups of water on medium flame for 4-5 whistles until the rice is cooked well.
  3. Once the pressure releases, open the lid and add the cleaned drumstick leaves, little water and salt and mix well. 
  4. Then add the ground coconut to the cooked kanji and bring it to boil on medium low heat, stirring in between.
  5. Check for salt and if the kanji is too thick, add little more hot water and mix well. Remove from flame and serve hot....
  • While serving if the kanji is too thick, you can add warm water according to your choice of consistency...
  • Instead of grinding the coconut, you can also add coconut crushed well with your hand..
   
      Linking this post to Rafeeda's event MLLA #103, conceptualized by Susan and hosted by Lisa....

    

Friday, 13 January 2017

Green Masala Prawns


Ingredients:

1/2 kg prawns, cleaned
2 cups coriander leaves, chopped
1 cup mint leaves
1/2 cup yoghurt
1 small onion, chopped
5 green chillies, chopped
1 tbsp ginger-garlic paste
1 1/2 tbsp cream
salt to taste
oil

Preparation:
  1. In a bowl, add chopped coriander leaves, mint leaves, onion, green chillies and yoghurt and then grind it together to a paste and keep it aside.
  2. Heat 2 tbsp oil in a pan and add ginger-garlic paste, ground paste (step 1), cleaned prawns and salt and mix well. Add about 1/4-1/2 cup of water to this and mix well.
  3. Then cook it covered on low flame till the gravy thickens and the prawns gets cooked.
  4. Add cream to this and mix well and remove it from the flame.
  5. Garnish with little fresh cream (optional) and serve hot...

Thursday, 12 January 2017

Kovakka / Ivy Gourd Peera


Ingredients:

250 gm kovakka / ivy gourd, cut lengthwise
4 green chillies, slit
3/4-1 cup grated coconut
1/2 tsp turmeric powder
1/4 tsp chilli powder
1/2 tsp cumin seeds
2 piece kudampuli/ gambooge, soaked in water
1-2 sprig curry leaves
salt to taste
1 tbsp coconut oil

Preparation:
  1. Crush sliced shallots, grated coconut, green chillies,cumin seeds, turmeric powder, chilli powder, kudampuli, curry leaves and salt together with your hand.
  2. In a claypot/ pan, add the crushed mixture along with sliced kovakka , coconut oil and 2-3 tbsp water and mix well.
  3. Then cook it covered on low flame, stirring in between for about 12-15 minutes or until the kovakka is cooked and mixed well with all other ingredients.
  4. Remove from the flame and serve hot with rice...

Wednesday, 11 January 2017

Blackcurrant ( Dried Black Currant ) Granita


Ingredients:

250 gm dried blackcurrants
3/4 -1 cup sugar
3 cups of water
1 lemon / 1 1/2 tbsp lemon juice

Preparation:
  1. Wash and soak blackcurrants in water for 20-30 minutes.
  2. In a thick bottomed pan, add drained blackcurrants, 2 1/2 cup water and sugar and cook until the blackcurrants turns soft and cooked well.
  3. Switch off the flame and allow to cool completely.
  4. Then grind it using a blender and strain the puree to a bowl using a strainer to remove the seeds.
  5. Add about 1/2 cup of water to the strainer and press/ squeeze blackcurrant puree again with spoon or hand.
  6. Add lemon juice to the strained mixture and mix well. Transfer this mixture into a baking dish / freezer safe container and freeze it for 1-2 hours.
  7. Then remove it from freezer and scrape the mixture with a fork to form slushy/ ice crystals.
  8. Return to freezer and freeze it again for 5-6 hours till granita is fully frozen.
  9. To Serve, scrape the granita with spoon/ fork and serve it in individual glasses/ bowls ... Serve immediately....

Tuesday, 10 January 2017

Eggless Dates Cake


               For Muslim Food Bloggers group challenge, this month's theme is " Cooking with Dates" - where dates is used as a core ingredient... In my draft, I already had an Eggless Dates Cake which I had prepared when my hubby completed a challenge in learning something he was always passionate about, Alhamdulillah... So I am sharing Dates Cake for this month's challenge....


Ingredients:

2 cups all purpose flour
2 tsp baking soda
1/4 tsp salt
1 cup dates, finely chopped
1 cup sugar
2 cups water
1/2 cup vegetable oil
1- 1 1/2 tsp cinnamon powder
1/2 tsp mixed spice (optional)

Preparation:
  1. Preheat the oven to 180 degree celcius. Grease and flour the baking pan and keep it aside.
  2. In a bowl, sift together flour, baking soda and salt and keep it aside.
  3. In a pan , add chopped dates, sugar, spice powder, vegetable oil and water and mix well.
  4. Then bring the dates mix to boil by stirring them occasionally. Once boiled, keep it in low-medium heat for 10 more minutes, stirring in between.
  5. Switch off the flame and let it cool completely.
  6. Add the sifted flour little by little to the dates mix, folding in well after each addition.
  7. Pour this batter to the prepared cake pan and bake for 30-40 minutes or till a skewer inserted comes out clean.
  8. Remove it from the oven and cool completely in a wire rack , then cut into slices and serve...

Recipe adapted from Magic Oven..


Monday, 9 January 2017

Strawberry - Chikku ( Sapota) Shake


Ingredients:

3-4 chikku/ chikkoo/ sapota
6-8 strawberries, chopped
2 cups chilled milk
sugar as required

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

Sunday, 8 January 2017

Beef Samosa


Ingredients:

1 1/2 cup plain flour
2 tsp melted butter/ ghee
1/2 cup water (or little more as required)
200 gm beef, minced
2 onions, sliced
3 tsp ginger-garlic paste
1 sprig curry leaves
1/2 tsp turmeric powder
1/2-1 tsp chilli powder
1/2-3/4 tsp pepper powder
1/2 tsp garam masala
1/4 cup coriander leaves, chopped
salt to taste
oil

Preparation:
  1. Wash and drain the minced beef and cook it in a pressure cooker adding chilli powder, 1/4 tsp turmeric powder, salt and enough water. Drain the water from beef and keep it aside.
  2. Heat 2 tbsp oil in a pan and add the sliced onions and saute till translucent and lightly brown in colour.
  3. Add the ginger-garlic paste, curry leaves and little salt and saute for few more minutes.
  4. Add the pepper powder, garam masala and 1/4 tsp turmeric powder and mix well.
  5. Then add the drained cooked meat to this and cook for another 5 minutes on medium flame. Check for salt and add more salt or spice if needed.
  6. Add the chopped coriander leaves, mix well and switch off the flame.
  7. For making samosa, add melted butter/ ghee and salt to the flour and mix evenly with your finger-tips. Add water little by little to this and knead well to make a smooth and soft dough.
  8. Make about  6-7 balls out of the kneaded dough and roll each ball to make a thick poori like circle.
  9. Cut it to two halves, take one of them and apply little water along the edges and fold it to make a cone.
  10. Fill it with 2 tsp of the prepared beef filling and seal the other end of the cone with little water/ maida mixtute. ( Mix 1 tbsp flour with 1 1/2 tbsp water ). Repeat the process with the remaining dough.
  11. Heat oil in a pan and fry the samosas on medium flame till both sides turn golden brown. 
  12. Remove them from the oil and drain them on a paper towel. Serve hot with tomato sauce....

Saturday, 7 January 2017

Chemmeen Achar / Prawns Pickle


Ingredients:

1/2 kg prawns / chemmeen
1 1/2 tbsp ginger , thinly sliced
1 1/2 tbsp garlic, thinly sliced
1 sprig curry leaves
1 tbsp kashmiri chilli powder (or according to taste)
1/2 tsp turmeric powder
1/2 tsp mustard seeds
1/4 tsp fenugreek seeds
1/4 cup vinegar
1/4 cup boiled and cooled water (or as required)
salt to taste
gingelly oil as required

To grind coarsely:

2" piece ginger
7 large garlic cloves
4-6 green chillies

For Marination:

1 tsp chilli powder
1/4 tsp turmeric powder
salt to taste

Preparation:
  1. Clean and wash the prawns and marinate it with 1 tsp red chilli powder, 1/4 tsp turmeric powder and salt and keep it aside for 20 minutes.
  2. Coarsely grind 2 " piece ginger, 7 large garlic cloves and 4-6 green chillies together and keep it aside.
  3. In a bowl, mix together kashmiri chilli powder, turmeric powder and vinegar to form a smooth paste.
  4. Heat 3-4 tbsp gingelly oil in a pan and shallow fry the marinated prawns and keep it aside.
  5. In the same pan, add more oil (if required) and splutter mustard seeds. Add fenugreek seeds and saute for few seconds.
  6. Add sliced ginger, garlic and curry leaves and saute until the raw smell disappears.
  7. Then add the ground paste ( step 2) and saute until the raw smell disappears completely and cook over medium low flame for few minutes until oil starts to separate.
  8.  Add the masala paste ( step 3) and salt to this and cook over medium low flame until oil starts to separate.
  9. Then add the fried prawns and mix well. Add boiled and cooled water as required and bring this to a boil and cook for 1-2 minutes.
  10. Switch off the flame and allow it to cool completely and then store in an air tight glass container/ bottle...


Recipe adapted from here....

Friday, 6 January 2017

Chicken and Broccoli Salad


Ingredients:

3-4 cups broccoli, cut into florets
1 cup boneless chicken, cut into small cubes
1/2-1 tsp pepper powder
1/4 tsp turmeric powder
1/2 cup thick yoghurt
1/4-1/2 cup mayonnaise
2-3 tbsp sugar
1/2 tsp mustard powder (optional)
1/4 cup celery, finely chopped
1/4 cup spring onion, finely chopped
1/2-3/4 cup cherry tomatoes, chopped each into 2 pieces
1/2 cup walnuts
salt to taste

Preparation:
  1. In a pan, boil water adding little salt. Add broccoli florets to this and boil for 2-3 minutes. Switch off and put the broccoli into the cold water taken in a bowl for 1 minute (blanching). Drain the water and keep it aside. ( or steam cook for 3-4 minutes).
  2. Cook the chicken pieces with  pepper powder, turmeric powder and salt adding enough water and keep it aside.
  3. Prepare the salad dressing by mixing yoghurt, mayonnaise, sugar and mustard powder in a bowl.
  4. In  a large bowl, add the broccoli, celery, spring onion and salad dressing and mix well and keep it in the refrigerator for 4-5 hours.
  5. Then add cooked chicken, chopped cherry tomatoes and walnuts to this an hour before serving and mix well. Keep it in the refrigerator till ready to serve,..

Thursday, 5 January 2017

Carrot Idli


Ingredients:

1- 1 1/2 cup idli batter
1 carrot, chopped/ grated
1/2 tsp chilli powder
small piece ginger, chopped
salt to taste

Preparation:
  1. Grind the chopped carrots, red chilli powder, ginger and salt together as a puree in a blender.
  2. Add this carrot puree to the idli batter and mix well.
  3. In an idli cooker/ steamer , take enough water and allow to boil.
  4. Grease the idli moulds with little oil  and pour the batter in the moulds.
  5. 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.
  6. Remove from the flame and allow to cool. Then remove the idlis from the moulds using the spoon and serve with sambar/ chutney...

Wednesday, 4 January 2017

Blueberry Buttermilk Muffins


Ingredients:

1 cup / 125 gm self-raising flour
1/2 tsp baking powder
1/3 cup / 75 gm caster sugar
85 gm blueberries
1 tsp vanilla extract
1 egg
125 ml buttermilk
2 tbsp vegetable oil

Preparation:
  1. Preheat the oven to 190 degree celcius. Grease a 12- hole muffin tin with baking spray or line the muffin tin with paper liners.
  2. Sift the flour and baking powder into a mixing bowl. Stir in the sugar and blueberries.
  3. In a separate mixing bowl, beat together the vanilla, egg, buttermilk and oil with a fork until evenly combined.
  4. Add this buttermilk mixture into the flour and gently fold the ingredients together until only just mixed.( Don't over-mix the ingredients).
  5. Spoon the mixture into the prepared muffin tin and bake in the preheated oven for 15 minutes or until risen and golden.
  6. Leave the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely...

Tuesday, 3 January 2017

Aval Mixture / Poha Chivda


Ingredients:

2 cups aval/ poha/ rice flakes
1/4 cup peanuts/ ground nuts
1/4 cup roasted gram/ pottukadala
2 tbsp cashew nuts, sliced
1 tbsp coconut slices/ thengakothu (optional)
10 curry leaves
1/2 tsp chilli powder
1/4-1/2 tsp turmeric powder
salt to taste
2-3 tbsp oil ( as required for frying)

Preparation:
  1. Heat oil in a pan and fry the coconut slices till brown and keep it aside.
  2. Fry the cashew nuts, peanuts and roasted gram separately in the same oil and keep it aside.
  3. Then fry the curry leaves until crisp and keep it aside.
  4. In the same hot oil, add aval and fry till the aval becomes crispy on medium flame (don't brown them).
  5. Reduce the flame to low and add the fried peanuts, roasted gram, coconut slices, cashew nuts , chilli powder, turmeric powder , fried curry leaves and salt to the fried aval and mix well.
  6. Roast it for 2-3 minutes on low flame and remove from the flame.
  7. Allow the mixture to cool to room temperature and store it in an air tight container....Serve as a tea time snack...

Monday, 2 January 2017

Mango Falooda


Ingredients:

3 cups ripe mangoes, chopped
2 cups of milk
6 tbsp sugar
1/2 cup vermicelli
1 tbsp basil seeds
1/4 cup condensed milk
1/4 cup pomegranate seeds
2 tbsp cashew nuts
3 tbsp tutti frutti
4 scoops of mango ice cream
cherries for garnishing

Preparation:
  1. Soak basil seeds in 1/2 cup of water for 10-15 minutes.
  2. In a blender, add 2 cups chopped mangoes, 1 cup of milk, 2 tbsp sugar and a scoop of mango ice cream and blend together and keep it aside.
  3. Mix remaining 1 cups chopped mangoes with pomegranate, cashew nuts and 1 tbsp sugar and keep in the refrigerator.
  4. In a pan, boil 1 cup of milk adding condensed milk and 2-3 tbsp sugar. 
  5. Add vermicelli to it and cook it on low flame till it turns thick. Then keep it in refrigerator to cool.
  6. To serve, take 2-3 tall glasses and add little chopped mangoes, pomegranates and cashew nuts.
  7. Then add little soaked basil seeds and then layer with little cooked vermicelli.
  8. Then add blended mango puree and top it with a scoop of ice cream.
  9. Add chopped mangoes, pomegranates, cashew nuts and tutti frutti. Continue layering and top it with a scoop of ice cream and garnish with tutti frutti and cherries..Serve immediately..
  • Fill the glass in layers and garnish according to your wish...

Sunday, 1 January 2017

Hyderabadi Chicken Dum Biriyani


Ingredients:

1 kg chicken
4 cups basmati rice
2 big onions, chopped
2 tsp ginger-garlic paste
8 green chillies
1 1/2 cup yoghurt
3 tsp chilli powder
2 tsp garam masala
1 tsp cumin seeds
4 cardamoms
4 cinnamon
4 cloves
4 star anise
3 bay leaves
6-8 tsp ghee
1 cup coriander leaves, chopped
1/2 cup mint leaves, chopped
1/4 cup milk
1/2 tsp saffron/ turmeric/ yellow food colour
1 lemon
1 cup of oil
salt to taste

Preparation:
  1. In a large thick bottomed pan, add 1 cup of oil and fry the onions till golden and keep it aside.
  2. In the same pan with remaining onion cooked oil ( minimum 1/2 cup of oil is required, if oil is less add some more oil) add some of the fried onions, chilli powder, ginger-garlic paste, garam masala, green chillies, coriander leaves, mint leaves, yoghurt and salt and mix well.
  3. Add cleaned chicken pieces and marinate it for half an hour.
  4. In the mean time, half cook the rice with cardamoms, cinnamon, cloves, star anise, bay leaves and salt adding enough water. Drain the excess water and allow to cool.
  5. Then layer half of the cooked rice on top of the marinated chicken and then sprinkle some fried onion, garam masala, cumin seeds, green chillies, coriander leaves, mint leaves, ghee and lemon juice.
  6. Again layer the rice and do the same and sprinkle lemon juice. On top of that add the saffron / turmeric/ yellow food colour dissolved milk in a circular motion.
  7. Cover this with an aluminium foil/ dough and close with a tight lid. Keep some weight on top of that and allow to cook for 35-40 minutes in low flame on stove top or inside the oven.
  8. Remove from the flame and serve with raita and boiled egg....
Recipe adapted from here...
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