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Sunday, 5 August 2018

Gooseberry Pickle / Nellikka Achar


Ingredients:

15 nellikka/ gooseberries, fresh or frozen
1 tbsp ginger, chopped
1 tbsp ginger, chopped
1 sprig curry leaves
1/2 tsp asafoetida
1/4 tsp fenugreek powder
3-4 tbsp chilli powder
1/2 tsp turmeric powder
1/4 cup vinegar
salt to taste
1 tsp mustard seeds
4-5 tbsp oil ( sesame oil)

Preparation:
  1. Wash and steam the gooseberry in a steamer until soft. Allow it to cool and then cut in slices and remove seeds. Keep it aside.
  2. Heat oil in a pan and splutter mustard seeds.
  3. Add chopped ginger, garlic and curry leaves and saute till the raw smell disappears.
  4. Then reduce the flame to low and add fenugreek powder, asafoetida, chilli powder and turmeric powder and saute for 1-2 minutes.
  5. Now add in the cut nellikka and toss well. Add salt and 3-4 tbsp water ( can use the water used for steaming nellikka) and cook for 1-2 minutes until all the nellikka pieces are well coated with the spices. 
  6. Add the vinegar and then switch off the flame.
  7. Allow it to cool completely and store in an air tight glass container/ bottle...
Recipe adapted from here...

Friday, 3 August 2018

Green Apple Pachadi


Ingredients:

1 big green apple
1/4-1/2 cup grated coconut
1 cup yoghurt
1-2 green chillies
1/2 tsp cumin seeds
1 tsp mustard seeds
1 sprig curry leaves
2 dry red chillies
salt
oil

Preparation:
  1. Peel and chop green apple into small pieces and cook it in a pan adding green chillies, salt and 1/4 cup of water for about 5 minutes until the apple turn slightly tender.
  2. Grind grated coconut with cumin seeds and 1/2 tsp mustard seeds to a smooth paste.
  3. Mix this ground coconut paste with yoghurt and then add to the cooked green apple, mix well and heat in low flame for 2-3 minutes. Don't allow to boil.
  4. Check for salt and switch off the flame. 
  5. Heat little oil in a pan and splutter 1/2 tsp mustard seeds. Add dry red chillies and curry leaves and pour this over the curry...Serve with rice... 

Thursday, 2 August 2018

Masala Kootu Curry


Ingredients:

1 large raw plantain, peeled and diced
1 1/2 cup chena/ elephan yam/ suran, peeled and diced
1/2 cup brown chickpeas / kadala
1/4 tsp cumin seeds
1/2 tsp black pepper corns
2-3 green chillies, slit
1/4 tsp turmeric powder
1/2 tsp chilli powder
1 1/2-2 cups grated coconut
1/2 tsp garam masala
1/2 tsp jaggery
1/2 tsp mustard seeds
2 dry red chilles
2 sprigs curry leaves
salt to taste
1 1/2 tbsp coconut oil

Preparation:
  1. Soak brown chickpeas overnight or atleast 7 hours and pressure cook it adding enough water and salt for around 5 whistles or until soft. Drain the water and keep it aside.
  2. In a pan , roast the grated coconut adding 1 tsp oil until until golden brown in color and keep it aside.
  3. Crush cumin seeds and black pepper corns using a mortar and pestle and keep it aside.
  4. Cook the diced raw plantain and yam with green chillies, curry leaves, turmeric powder, chilli powder and salt adding 1 1/2 -2 cups of water . ( or pressure cook for 1 whistle adding around 3/4 cup of water).
  5. Cook for about 15-20 minutes until they are done and the water almost evaporates completely.
  6. Open the lid and mash the vegetables slightly. Then add the garam masala, crushed cumin seeds and black pepper and 1 cup cooked kadala and mix well. Adjust the salt. 
  7. Add 1/2 tsp jaggery and roasted coconut to this, mix well and cook for 1 minute at low flame. Switch off.
  8. Heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry for few seconds. 
  9. Pour this over the prepared kootu curry and keep covered for 10 minutes.
  10. Open the lid and mix well. Serve hot with rice..
Recipe adapted from here..

Wednesday, 1 August 2018

Kovakka Sambar / Ivy Gourd Sambar


Ingredients:

20-25 ( 1 1/2 cup ) ivygourd/ kovakka
1 cup toor dal/ thuvaraparippu
15 shallots, sliced
2 garlic cloves
2 small tomatoes
small gooseberry size tamarind
1/4 tsp tutmeric powder
1 tsp chilli powder
1 1/2 tsp coriander powder
1/4 tsp mustard seeds
1/4 tsp fenugreek seeds
1/4 tsp cumin seeds
2 dry red chillies
1 sprig curry leaves
a big pinch of asafoetida
salt to taste
1 1/2 tbsp oil
2-3 tbsp coriander leaves, chopped

Preparation:
  1. Wash and cut the kovakka into lengthwise pieces and keep it aside. Soak tamarind in little water, extract its juice and keep it aside.
  2. In a pressure cooker, cook the toor dal with 2-3 cups of water and turmeric powder till soft and mushy. Mash the cooked dal well using back side of ladle and keep it aside.
  3. Heat 2 tsp oil in a thick bottomed pan and add shallots and garlic and saute till the colour starts to change.
  4. Add the chopped tomatoes to this and saute well till soft.
  5. Add the sliced kovakka and salt and saute for 1-2 minutes on medium flame.
  6. Then add the tamarind juice, chilli powder and coriander powder, mix well and cook till the raw smell disappears.
  7. Add a cup of water to this, mix well and cook covered till the kovakka turns soft. (Don't overcook the kovakka).
  8. Then add the mashed toor dal and mix well. Add a cup or more water as required and bring to a boil.
  9. Heat oil in another pan and splutter mustard seeds. Then add the fenugreek seeds and fry them till light brown colour.
  10. Now add the cumin seeds, dry red chillies and curry leaves and fry. Switch off the flame and add asafoetida on that hot oil.
  11. Pour this tempering over the sambar and allow to boil once. Adjust the salt and garnish with chopped coriander leaves.
  12. Switch off the flame and then serve with rice/ idli/ dosa...

Tuesday, 31 July 2018

Strawberry Falooda


Ingredients:

strawberry syrup, as required / 10 strawberries and 2-3 tbsp sugar
1/2 cup vermicelli
3 cups milk
1/4 cup sugar ( or as required)
1 1/2 tbsp basil seeds
2-3 scoops of ice cream
nuts and fresh strawberries, to garnish

Preparation:
  1. Soak the basil seeds in 1/4 cup of water.
  2. In a saucepan, boil milk adding sugar. Remove a cup of milk from this and allow to chill.
  3. In the remaining milk, add vermicelli and cook it on low flame till it becomes soft. Then keep it in refrigerator to cool.
  4. Wash and chop strawberries into small pieces. Then puree it in a blender adding 2-3 tbsp of sugar and little water until smooth ( or prepare the strawberry syrup).
  5. To serve, take 2-3 tall glasses and add 2 tbsp of strawberry syrup or strawberry puree and then top it with little cooked vermicelli.
  6. Then with the chilled milk and then add little soaked basil seeds.
  7. Finally top it with a scoop of vanilla or strawberry ice cream. Garnish with nuts or fresh strawberries...Serve immediately..
Recipe adapted from here...

Sunday, 29 July 2018

Meen Aanam / Malabar Style Fish Curry


Ingredients:

300 gm fish pieces
1/2 cup grated coconut
4 shallots
1/4 tsp fennel seeds
1 1/2 tsp chilli powder
3/4 tsp coriander powder
1/2 tsp turmeric powder
1 onion, finely chopped
2 green chillies, slit
1/2 tsp ginger, crushed
1 tsp garlic, crushed
1 tomato, chopped
2 tsp tamarind soaked in 1/4 cup of water
2 sprig curry leaves
1/4 tsp fenugreek seeds
2 dry red chillies
salt to taste
oil as required

Preparation:
  1. Heat 1 tsp oil in a pan and add grated coconut, fennel seeds and shallots and roast it in low flame till light brown.
  2. Then add chilli powder, coriander powder and turmeric powder to this and mix well. 
  3. Remove from the flame and then grind it to a smooth paste adding little water and keep it aside.
  4. Heat 1 tbsp oil in a pan or manchatty and add chopped onion, green chillies, ginger, garlic and curry leaves and saute well.
  5. Add chopped tomato to this and saute well till soft.
  6. Then add ground coconut paste, tamarind water and enough water ( 1/2-1 cup) and mix well.
  7. When it boils, add cleaned fish pieces and salt and cook covered till done at low flame.
  8. Heat 1 tsp oil in a pan and add fenugreek seeds. Then add dry red chillies and curry leaves and fry.
  9. Switch off the flame and add this to the prepared curry.. Serve hot with pathiri, neer dosa etc...

Thursday, 26 July 2018

Prawn - Potato Roast


Ingredients:

1/2 kg prawns
3 medium potatoes
3 onions, chopped
1 1/2 tbsp ginger-garlic paste
2 tomatoes, chopped
3 green chillies, slit
4-5 tsp kashmiri chilli powder
1 tsp coriander powder
1 tsp turmeric powder
1/2-1 tsp garam masala
salt to taste
oil as required
chopped coriander leaves, to garnish

Preparation:
  1. Boil potatoes, peel it and cut it into cubes and keep it aside.
  2. Clean the prawns and marinate it with 2 tsp kashmiri chilli powder. 1/2 tsp turmeric powder and salt and keep it aside for 10-15 minutes.
  3. Heat 2-3 tbsp oil in a pan and fry and shallow fry the marinated prawns for 3-4 minutes and keep it aside.
  4. In the same oil ( add more if required) , add chopped onions  and saute till transparent. Add ginger-garlic paste,green chillies and curry leaves and saute until raw smell disappears.
  5. Then  add 2-3 tsp kashmiri chilli powder, 1/2 tsp turmeric powder, coriander powder, garam masala and salt and mix well.
  6. Add chopped tomatoes to this and saute well until the tomatoes becomes soft and mushy.
  7. Now add the boiled potatoes and fried prawns and mix well. Check for salt and adjust the spice level according to your taste.
  8. Cover with a lid and cook for few minutes until the masala is well coated with prawns and potatoes..Switch off the flame.
  9. Garnish with coriander leaves and serve hot..

Monday, 23 July 2018

White Chip Chocolate Cookies


Ingredients:

1 1/2 cup self raising flour
125 gm butter, softened
1/2 cup cocoa powder
1/2 cup brown sugar
1/3 cup caster sugar
1 egg
1 tsp vanilla extract
1 cup white chocolate chips

Preparation:
  1. Preheat oven to 160 degree celcius. Line a baking sheet with baking paper/ parchment paper.
  2. In a bowl, sift together the flourand cocoa powder and keep it aside.
  3. In a large mixing bowl, cream together butter and sugars until light and fluffy.
  4. Add egg and vanilla extract and mix well until combined.
  5. Then add the flour mixture to the creamed mixture and mix gently, just until combined. Do not over mix.
  6. Gently fold in the white chocolate chips.
  7. Drop a tablespoon of cookie mixture on to the prepared baking sheet, two inches apart.
  8. Press the mixture down lightly using a spatula or back of spoon to flatten slightly.
  9. Bake in the preheated oven for about 12-15 minutes or until cooked.
  10. Remove from the oven and allow to cool for about 10 minutes on the baking sheet.
  11. Transfer them to a wire rack to cool completely..........

Saturday, 21 July 2018

Kovakka - Kashuvandi Thoran / Ivy Gourd - Cashew Nut Thoran


Ingredients:

250 gm kovakka/ ivy gourd
1/4 cup cashew nuts
1 small onion, chopped
1/2 of 1 small tomato, chopped
3-4 green chillies, chopped
2 garlic cloves, crushed
1 sprig curry leaves
1/4 tsp turmeric powder
1/4- 1/2 cup grated coconut
1 tsp mustard seeds
1-2 dry red chillies
salt
oil

Preparation:
  1. Soak the cashew nuts in water for about 15-20 minutes. Drain the water and keep it aside.
  2. Wash and cut the kovakka into lengthwise pieces.
  3. Heat 1 tbsp oil in a pan and splutter mustard seeds. Add dry red chillies, curry leaves and crushed garlic and fry.
  4. Add chopped onion and saute till transparent. Add green chillies, chopped tomato and chopped kovakka and mix well.
  5. Add turmeric powder and salt, mix well and cook covered at low flame, stirring occasionally. (Sprinkle little water if required).
  6. When the kovakka is half cooked, add soaked cashew nuts and mix well and cook at low flame till done.
  7. Then add grated coconut to this, mix well and cook for 2-3 minutes on low flame till all the water dries up... Remove from flame and serve with rice...

Friday, 20 July 2018

Peechinga / Ridge Gourd Pachadi


Ingredients:

1 cup peechinga / ridge gourd, chopped
1/2 cup grated coconut
1 cup yoghurt
3 green chillies
1/2 tsp cumin seeds
1 tsp mustard seeds
1 sprig curry leaves
2 dry red chillies
salt
oil

Preparation:
  1. Peel and chop peechinga into small pieces and cook it in a pan adding 2 slit green chillies, salt and enough water.
  2. Grind grated coconut with cumin seeds, 1 green chilly and 1/2 tsp mustard seeds to a smooth paste.
  3. Mix this ground coconut paste with yoghurt and then add to the cooked peechinga, mix well and heat in low flame for 2-3 minutes. Don't allow to boil.
  4. Check for salt and switch off the flame. 
  5. Heat little oil in a pan and splutter 1/2 tsp mustard seeds. Add dry red chillies and curry leaves and pour this over the curry...Serve with rice... 

Thursday, 19 July 2018

Beetroot Puttu


Ingredients:

1 cup puttu podi / rice flour
1 small beetroot, chopped into pieces
1/4 cup grated coconut
salt to taste

Preparation:
  1. Peel and chop beetroot into small pieces and cook it with 1/4 cup of water until tender. 
  2. Then  puree the cooked beetroot to a smooth paste adding little water ( about 1-2 tbsp) in a blender.
  3. In a bowl, add the puttupodi and salt and add beetroot puree little by little and mix well with hand without any lumps till it becomes wet/ moist. 
  4. Take a puttu maker and layer it with grated coconut first, then the puttupodi and then the grated coconut again. Repeat the process till the puttu maker is filled.
  5. Fill pressure cooker/ puttu kudam with 3-4 cups of water and bring to a boil.
  6. Place the puttu maker on top of it and steam cook for 5-7 minutes or until the steam starts coming out from the top of puttu maker. 
  7. Remove it to a plate and serve hot...

Feijoa - Apple Milkshake


Ingredients:

2-3 feijoas
1 apple, peeled and chopped
2 cups of chilled milk
4-5 tbsp sugar or as required

Preparation:
  1. Cut feijoas in half and scoop out the flesh.
  2. In a blender, add the chopped apple, feijoa, chilled milk and sugar and blend well until smooth and creamy.
  3. Pour the prepared milkshake into serving glasses and serve.........

Wednesday, 18 July 2018

Blackberry Panna Cotta


Ingredients:

For Panna Cotta:

1 cup milk
1 cup fresh cream
1/2 tbsp gelatin
2 tbsp cold water
1/4 cup sugar
1 tsp vanilla essence

For Blackberry Sauce:

300 gm blackberries
3-4 tbsp sugar
3 tbsp water

Preparation:

For Panna Cotta:
  1. Dissolve gelatin in 2 tbsp cold water and leave it for 5-10 minutes.
  2. In a sauce pan, bring the cream, milk and sugar to a simmer over medium- low heat. Do not boil.
  3. Remove from heat when sugar has dissolved. Then add vanilla essence and the gelatin and stir until the gelatin has completely dissolved.
  4. Pour into serving glasses or ramekins and refrigerate until it sets, for about 3-4 hours.
For Blackberry Sauce:
  1. In a small saucepan, add the blackberries, sugar and water and bring to a boil over medium heat and then reduce to simmer for 3-4 minutes.
  2. Then puree the mixture to a smooth sauce in a blender and pass through a strainer to remove the seeds.
  3. Allow the sauce to cool and then refrigerate until ready to serve.
  4. Serve the panna cotta topped with a layer of blackberry sauce.........

Tuesday, 17 July 2018

Raw Mango Rice


Ingredients:

1 cup basmati rice
1 medium raw mango, grated
3/4 tsp mustard seeds
1/2 tsp urad dal
1/2 tsp channa dal
1/4 tsp asafoetida
10 cashew nuts
1/4 tsp chilli powder
1/4 tsp turmeric powder
1 sprig curry leaves
2 dry red chillies
salt to taste
1 1/2 tbsp oil

Preparation:
  1. In a large pan, boil 4-5 cups of water and cook the rice with salt for about 15 minutes or till done. Drain the water and keep it aside to cool.
  2. Heat oil in a pan and splutter mustard seeds. Add channa dal, urad dal and cashew nuts and saute till golden.
  3. Add dry red chillies and curry leaves and saute for a minute. 
  4. Reduce the flame and add chilli powder, turmeric powder and asafoetida and mix well for few seconds.
  5. Add grated raw mango and salt and mix well for 2 minutes.
  6. Now add the cooked rice to this and mix well and cook for 2-3 minutes..Serve hot...

Saturday, 14 July 2018

Raspberry and White Chocolate Muffins


Ingredients:

2 cups plain flour
1 tbsp baking powder
1/2 cup caster sugar
85 gm butter, chilled and grated
1 large egg, beaten
175 ml milk
150 gm raspberries
140 gm white chocolate chips

Preparation:
  1. Preheat the oven to 200 degree celcius. Place 12 paper cases in a muffin tin.
  2. Sift together the plain flour and baking powder into a large bowl and stir in the caster sugar.
  3. Add the butter and stir with a fork to coat in the flour mixture.
  4. In a bowl, lightly beat the egg and then beat in the milk.
  5. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients.
  6. Stir gently until just combined, do not over-mix.
  7. Fold in the raspberries and half of the chocolate chips.
  8. Divide the mixture evenly between the paper cases and scatter over the remaining chocolate chips.
  9. Bake in the preheated oven for 20-25 minutes, or until risen, golden and just firm to the touch.
  10. Leave to cool for 5 minutes, then transfer to a wire rack to cool completely and then serve...

Friday, 13 July 2018

Watermelon Kulukki Sarbath


Ingredients:

2 cups watermelon, chopped
2 cardamoms
small piece ginger
1/4 cup / 3-4 tbsp sugar
1 tbsp lemon juice
small piece of 1 green chilly
2 tsp basil seeds
ice cubes

Preparation:
  1. Soak the basil seeds in 1/4 cup of water for 10-15 minutes.
  2. In a saucepan, bring 1/4 cup water and 1/4 sugar to a boil over medium heat until sugar dissolves,  about 5 minutes. Remove from the flame and let it cool.
  3.  Add chopped watermelon, cardamoms and ginger into a blender and blend well until smooth.
  4. In a shaker / bottle with lid, add 3-4 tbsp of the prepared sugar syrup, lemon juice, green chilly, basil seeds, ice cubes and watermelon juice. 
  5. Close it with lid and shake well for 30 seconds or a minute. Pour into the serving glasses and serve immediately...

Thursday, 12 July 2018

Chicken Malai Kebab


Ingredients:

1 kg boneless chicken pieces
2 tsp ginger paste
2 tsp garlic paste
2 tbsp lemon juice
1/2 cup curd
2 tbsp cashew nut paste
2 tbsp cheese, grated
3 tsp white pepper powder
6 green chillies, ground to paste
3 tsp fresh cream
4 tsp olive oil
a pinch of cardamom powder
salt to taste
oil as required

Preparation:
  1. In a bowl, combine ginger paste, garlic paste, lemon juice and salt and marinate the cleaned chicken pieces and keep it aside for half an hour.
  2. Then grill the marinated chicken on a hot tawa and keep it aside.
  3. In another bowl, add the curd, cashew nut paste, cheese grated, white pepper powder, green chilly paste, fresh cream, olive oil, cardamom powder and salt and mix well to a paste.
  4. Add the grilled chicken pieces into this paste and toss well to coat evenly.
  5. Heat oil in a pan/ tawa and put in the marinated chicken pieces and saute till the chicken gets cooked and brown.

Tuesday, 10 July 2018

Cucumber Chutney


                The theme chosen for this month's Muslim Food Blogger's Challenge is " Cooking with ingredient - Cucumber " in which cucumber is used as one of the main ingredient. Cucumber is my kids favourite vegetable and they usually take it to school as their snack. Some of the cucumber recipes I have posted include Cucumber Juice, Cucumber Pachadi, Cucumber Kalthappam, Cucumber Dosa,  Popsicles ( Cucumber Popsicle, Cucumber- Strawberry Popsicles,
Cucumber-Watermelon Popsicles) and in some salads and raita....

Ingredients:

1 medium cucumber / kakkirikka
1/2 cup grated coconut
2-3 green chillies
1 garlic clove
2 tbsp coriander leaves
1 tbsp roasted gram /pottukadala
1/2 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves
salt to taste

Preparation:
  1. Peel and cut the cucumber into pieces.
  2. In a blender, add the cucumber, roasted gram, grated coconut, green chillies, garlic, coriander leaves and salt and grind together to a smooth paste. Add water if required and transfer it into a serving bowl.
  3. Heat oil in a small pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry in that oil.
  4. Pour the seasoning over the chutney,mix well and serve with idli/ dosa.....
Recipe adapted from here...

Monday, 9 July 2018

Oats - Rava Idli


Ingredients:

1/2 cup rava/ semolina
1 cup oats ( rolled oats)
1 medium carrot, grated
1 green chilly, seeds removed and finely chopped
1 tbsp curry leaves, finely chopped
1 cup yogurt/ curd
1 tsp mustard seeds
1 tsp urad dal
salt to taste
1/4 tsp eno/ fruit salt
water as required
2 tsp oil

Preparation:
  1. In a pan, dry roast the rava till golden and keep it aside. 
  2. Then dry roast the oats in the same pan for 2 minutes till crisp and blend to a coarse powder like rava.
  3. Heat oil in a pan and splutter mustard seeds and fry the urad dal.
  4. Add the grated carrot, chopped curry leaves and green chillies and saute for 2 minutes.
  5. In a large mixing bowl, add the roasted rava, oats, sauteed carrot mixture and salt and mix well.
  6. Then add the yogurt and mix well. Add in the required water and mix well till you get idli batter consistency. Keep it aside for 10 minutes.
  7. Add the eno to the batter just before preparing the idli and mix well.
  8. Grease the idli moulds with little oil  and pour the idli batter in the moulds.( Here I used triangle shaped idli moulds).

     9. 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.
     10.Remove from the flame and allow to cool. Then remove the idlis from the moulds using the spoon and serve with chutney.....

Sunday, 8 July 2018

Peechinga (Ridge Gourd) Pulissery / Moru Curry


Ingredients:

1 ridge gourd / peechinga
1 cup grated coconut
1/2 tsp turmeric powder
1/2 tsp cumin seeds
3 green chillies
1 cup yoghurt
1 tsp mustard seeds
1/4 tsp fenugreek seeds
2-3 dry red chillies
1 sprig curry leaves
salt to taste
oil

Preparation:
  1. Peel and chop peechinga into small pieces.
  2. Grind grated coconut with cumin seeds, 1 green chilly and 1/4 tsp turmeric powder to a smooth paste adding little water and keep it aside.
  3. In a pan, add the peechinga pieces and cook it adding 1/4 tsp turmeric powder, 2 green chillies, salt and enough water on medium flame.
  4. Then add the ground coconut paste to the cooked peechinga, mix well and cook for few minutes on medium flame.
  5. Reduce the heat and add the beaten yoghurt , mix well and cook for 1-2 minutes. Don't allow to boil.
  6. Heat oil in a small pan and splutter mustard seeds. Add fenugreek seeds, curry leaves and dry red chillies and pour this over the pulissery and mix well.. Serve with rice.

Saturday, 7 July 2018

Star Fruit Pickle


Ingredients:

3 star fruits
1 tbsp ginger, chopped
1 tbsp ginger, chopped
1 sprig curry leaves
1/4 tsp asafoetida
1/2 tsp fenugreek powder
1 1/2 tbsp chilli powder
1/4 tsp turmeric powder
2 tbsp vinegar
salt to taste
1/2 tsp mustard seeds
2 tbsp oil ( sesame oil)

Preparation:
  1. Chop the star fruits into small pieces and mix it with salt in a bowl and keep it aside for 3-4 hours.
  2. Heat oil in a pan and splutter mustard seeds.
  3. Add chopped ginger, garlic and curry leaves and saute till the raw smell disappears.
  4. Then reduce the flame to low and add fenugreek powder, asafoetida, chilli powder and turmeric powder and saute for 1-2 minutes.
  5. Now add the chopped star fruits and 2 tbsp water, mix it well and cook for 2 minutes until all the star fruit pieces are well coated with the spices. Check for salt, and add more if required.
  6. Add the vinegar and then switch off the flame.
  7. Allow it to cool completely and store in an air tight glass container/ bottle...

Thursday, 5 July 2018

Raspberry Muffins


Ingredients:

2 1/4 cup plain flour
1 tbsp baking powder
1/2 tsp baking soda
pinch of salt
1/2-3/4 cup caster sugar
2 eggs
250 ml yogurt
85 gm butter, melted and cooled
1 tsp vanilla essence
150 gm frozen raspberries

Preparation:
  1. Preheat the oven to 180 degree celcius. Grease a 12- hole muffin tin with baking spray or line the muffin tin with paper liners.
  2. Sift the plain flour, baking powder, baking soda and salt together into a large bowl. Stir in the sugar.
  3. In another mixing bowl, lightly beat the eggs and then beat in the yogurt, melted butter and vanilla essence.
  4. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients.
  5. Then add the raspberries and stir gently with a spatula until just combined. Do not over mix.
  6. Spoon the batter into the prepared muffin tin and bake in the preheated oven for about 20 minutes; until well risen, golden brown and firm to touch.
  7. Remove from oven and transfer the muffins to a wire rack to cool completely and then serve..

Wednesday, 4 July 2018

Kumbalanga/ Ash Gourd Curry


Ingredients:

2 1/2 cup kumbalanga/ ash gourd, cubed
1 cup grated coconut
1/4 tsp cumin seeds
1/2 tsp turmeric powder
4 green chillies
1/2 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves
3 shallots, sliced
salt to taste
1 tbsp oil

Preparation:
  1. Peel and chop kumbalanga into small cubes.
  2. Grind grated coconut with cumin seeds, 1 green chilly and little water to a smooth paste and keep it aside.
  3. In a pan, add the kumbalanga pieces and cook it adding turmeric powder, 3 slit green chillies, few curry leaves, salt and enough water on medium flame until it turns soft and tender.
  4. Add the ground coconut paste to the cooked kumbalanga, mix well and cook for 4-5 minutes over medium-low flame till the raw taste of coconut is completely gone.
  5. Adjust the salt and switch off the flame.
  6. Heat oil in a small pan and splutter mustard seeds. Add curry leaves, dry red chillies and shallots and fry until the shallots turns brown.
  7. Pour this over the curry and keep it covered for 10 minutes.. Serve with rice..

Tuesday, 3 July 2018

Squid / Koonthal Ularthu


Ingredients:

1/2 kg squid/ koonthal,  cut into round pieces
2 tbsp garlic, finely chopped
2 tbsp ginger, finely chopped
1/2-1 tsp crushed pepper
1 tsp turmeric powder
1/2 tsp garam masala
4 big onions, sliced
2 sprig curry leaves
1/2 cup thengakothu / coconut slices
salt to taste
4 tbsp oil

Preparation:
  1. In a pressure cooker, add cleaned squid, chopped 3 green chillies, 3/4 tsp turmeric powder, curry leaves and salt and mix well.
  2. Cover and cook for 1 whistle and then reduce the flame and cook for 2 whistles. Once pressure releases, open the cooker and cook till all the water dries up.
  3. Heat oil in a pan and add chopped garlic and ginger and saute well. Add 4-5 chopped green chillies and mix well.
  4. Add 3 sliced onions to this and saute well till transparent.
  5. Add 1/4 tsp turmeric powder and curry leaves and mix well. Now add coconut slices and cooked squid and stir well.
  6. Add crushed pepper and garam masala to this and mix well till the masala is well coated with the squid.
  7. Then add 1 onion finely chopped and mix well for 5-7 minutes. Adjust the salt and remove from flame...Serve hot..

Monday, 2 July 2018

Broccoli 65


Ingredients:

2 1/2 cups broccoli, cut into florets
1/3 cup plain flour
1/4 cup cornflour
2 tbsp rice flour
1 tbsp kashmiri chilli powder
1/2 tsp cumin powder
1/2 tsp garam masala
2 tsp ginger-garlic paste
2 tsp lemon juice
5-6 curry leaves, chopped
salt to taste
oil

Preparation:
  1. Boil water in a pan adding little salt. Add broccoli florets in this hot water for 2-3 minutes. Drain the water and keep it aside.
  2. In a mixing bowl, add plain flour, cornflour, rice flour, kashmiri chilli powder, ginger-garlic paste, cumin powder, garam masala, lemon juice, chopped curry leaves, 2 tsp oil and salt and mix well to a thick batter adding little water.
  3. Add the broccoli florets into this and mix well.
  4. Heat oil in a pan and fry slit green chillies and curry leaves until crisp. Drain them on a paper towel.
  5. Then fry the marinated broccoli in 2-3 batches over medium flame for 5-7 minutes until brown and crispy.
  6.  Remove them from the oil and drain onto paper towel. Garnish with fried curry leaves and green chillies and serve with tomato sauce...

Saturday, 30 June 2018

Spinach / Palak Idiyappam


Ingredients:

2 cups spinach/ palak, cleaned
2 cups rice flour / idiyappam podi
salt to taste
boiling water as required

Preparation:
  1. In a pan, add the spinach leaves and 1/2 cup of water and boil for 2 minutes. Cool and then grind it with the water (in which it is cooked) into a fine puree.
  2. In a mixing bowl, combine rice flour, spinach puree and enough salt. Then add required amount of boiling water and mix thoroughly by stirring with a wooden spoon.
  3. Then knead well with your hands until the dough becomes soft.
  4. Grease the idiyappam maker/press and idli plates with little oil to prevent sticking.
  5. Fill the dough in an idiyappam maker/ press and rotate/press little dough gently into the greased idli plates.


     6. Place the idli plates in a steamer and steam cook for 10-12 minutes or until done...Serve hot with side dish of your choice....

Friday, 29 June 2018

Feijoa Milkshake


Ingredients:

3-4 feijoas
2 cups of chilled milk
2-3 tbsp sugar or as required
1 scoop ice cream (optional)

Preparation:
  1. Cut feijoas in half and scoop out the flesh.
  2. In a blender, add the scooped feijoa, chilled milk, sugar and ice cream and blend well until smooth and creamy.
  3. Pour the prepared milkshake into serving glasses and serve.........

Thursday, 28 June 2018

Coffee Panna Cotta


Ingredients:

1 1/2 tbsp instant coffee powder
1/4 cup + 1/4 cup hot water
3/4-1 tbsp ( 10 gm) gelatin
1 1/2 cup heavy cream
1/2 cup sugar
1 tsp vanilla essence

Preparation:
  1. Take 1/4 cup hot water in a cup and add instant coffee powder and stir well. 
  2. In another cup of 1/4 cup hot water, add gelatin and stir well until the gelatin has completely dissolved or melted. Keep it aside.
  3. In a sauce pan, add heavy cream and sugar and stir over low flame, until the sugar dissolves.
  4. Heat it about 3 more minutes and remove from flame.
  5. Add the coffee mix and the gelatin mixture to this and mix well. Add vanilla essence and mix well.
  6. Then strain it through a strainer and allow to cool slightly.
  7. Pour into serving moulds or ramekins and refrigerate until it sets, for about 3-4 hours...Serve chilled drizzled with chocolate syrup on top...

Wednesday, 27 June 2018

Cauliflower / Gobi Butter Masala


Ingredients:

2 cups cauliflower florets
3 big tomatoes, chopped
3 big onions, chopped
1/2 tbsp garlic, chopped
1/2 tbsp ginger, chopped
10-12 cashew nuts
1/2 tsp turmeric powder
1 1/2 tbsp + 1/2 tsp chilli powder
1/2 tsp garam masala
3 tbsp yoghurt
1 1/2 tsp kasuri methi
1/4 cup fresh cream
3 tbsp butter
2 tbsp oil
salt to taste
2 cardamoms
2 cloves
1 bay leaf
2 tbsp coriander leaves, chopped

Preparation:
  1. Cut cauliflower into small florets. Soak the cashew nuts in little hot water for half an hour.
  2. Boil water in a pan adding little salt and turmeric powder. Add cleaned cauliflower florets into this hot water and leave it for about 5-8 minutes. Drain the water and keep it aside.
  3. Heat oil in a pan and add cardamom, cloves and bay leaf. Add chopped onion, ginger and garlic and saute well till transparent adding little salt.
  4. Add chopped tomatoes and saute well till soft.
  5. Add 1 1/2 tbsp chilli powder, turmeric powder and garam masala and saute till the raw smell disappears. 
  6. Remove it from the flame and allow it to cool. Then grind this to a fine paste adding yoghurt and soaked cashew nuts and keep it aside.
  7. Heat butter in a thick bottomed pan over low flame and add 1/2 tsp chilli powder and mix well.
  8. Add ground paste to this and saute till the raw smell disappear and oil appears on top.
  9. Add 1 cup of water to this and bring to boil.
  10. Then add the cauliflower florets and cook over low flame for about 8-10 minutes or till the cauliflower is cooked well.
  11. Add kasuri methi, chopped coriander leaves and fresh cream and mix well. Adjust the salt and remove from the flame.
  12. Garnish with chopped coriander leaves and top it with little fresh cream and 1 tsp butter...Serve hot..

Monday, 25 June 2018

Kaayi Poovada / Flower Shaped Plantain Snack


Ingredients:

1/2 kg semi ripe plantains/ nendrapazham
3-4 eggs
4 tbsp sugar
1/4 cup grated coconut
1/4 tsp cardamom powder
1 tbsp cashew nuts
2 tsp raisins
2 tsp white sesame seeds
2 tbsp ghee
oil for frying

Preparation:
  1. Cut the bananas/ plantains into pieces and steam cook until it turns soft.
  2. Remove its skin and mash/ grind into smooth dough without adding water.
  3. In a bowl, mix the eggs, sugar and cardamom powder and keep it aside.
  4. Heat ghee in a pan and fry cashew nuts and raisins. Remove them from the pan.
  5. In the same pan, add egg mixture and fried cashew nuts and scramble it well. 
  6. Then add grated coconut to this and stir well for 2 minutes. Remove from flame and allow it to cool.
  7. Now oil the palm lightly and take a small ball of banana dough and flatten it on your palm.
  8. Place a spoon of egg-coconut filling in the middle and carefully seal the edges and roll each into balls.
  9. Then gently press them and using a toothpick, make lines on them in the shape of flowers.
  10. Place a fried raisin on top of each poovada and garnish with white sesame seeds.

         11. Heat oil in a pan and fry them till golden color...Serve with tea or coffee :)

Saturday, 23 June 2018

Corn - Coconut Milk Sauce


Ingredients:

1/2 cup corn/ cholam
1 cup thick coconut milk
1 green chilly, slit into two and remove seeds
1/4-1/2 tsp ginger, crushed
1 pinch asafoetida
1 tbsp coriander leaves, chopped
salt to taste
1/4 tsp mustard seeds
1 tbsp ghee

Preparation:
  1. Heat ghee in a pan and splutter mustard seeds. Add asafoetida, slit green chilly, ginger and corn and saute well.
  2. Add coconut milk to this and cook at low flame for 8-10 minutes.
  3. When corn gets cooked, add salt and mix well. 
  4. Add chopped coriander leaves and remove from flame. Serve with basmati rice...

Thursday, 21 June 2018

Prawn / Chemmeen Chukka


Ingredients:

1/2 kg prawns, cleaned
3 onions, chopped
2 tomatoes, chopped
3 green chillies, slit
1 piece ginger, crushed
1 garlic clove, crushed
1 sprig curry leaves
2 tbsp coriander leaves
4-5 mint leaves
1 1/2  tbsp + 1 tsp kashmiri chilli powder
1 tsp turmeric powder
salt to taste
oil as required

Preparation:
  1. Clean the prawns and marinate it with 1 tsp chilli powder, 1/2 tsp turmeric powder and salt and keep it aside for 30 minutes.
  2. Heat oil in a pan and fry the marinated prawns till half cooked and keep it aside.
  3. In the same oil ( add more if required), add the chopped onions, tomato, crushed garlic, ginger, slit green chillies, curry leaves, coriander leaves and mint leaves and saute well till the onion turns brown in colour.
  4. Then add 1 1/2 tbsp kashmiri chilli powder and 1/2 tsp turmeric powder and mix well.
  5. Add fried prawns to this, mix well and cook covered till done. Then remove the lid and stir well for 2-3 minutes.
  6. Remove from the flame and serve hot with pathiri, neer dosa, chapati etc...

Wednesday, 20 June 2018

Vazhapindi / Banana Stem Chutney


Ingredients:

3/4 cup banana stem/ vazhapindi, chopped
1/4 cup grated coconut
1/4 inch ginger, chopped
5 dry red chillies
small piece tamarind
1 1/2 tbsp urad dal
1/4 tsp asafoetida
1 sprig curry leaves
1/2 tsp mustard seeds
salt to taste
2 1/2 tsp oil

Preparation:
  1. Cut the banana stem into rounds and pull the fibre from the edges using fingers and remove them. Then chop into small pieces and keep it aside.
  2. Heat 1/2 tsp oil in a pan and roast urad dal, dry red chillies and tamarind together till the dal starts to get golden colour.
  3. Then add ginger and asafoetida and cook for just fifteen seconds and switch off the flame. Transfer this to a plate and allow the mixture to cool.
  4. Once the mixture cools down, add this to the blender along with chopped banana stem and grated coconut and pulse / grind it to make a powder.
  5. Then add some salt and water to this and grind it to make a fine paste.
  6. Heat 2 tsp oil in a pan and splutter mustard seeds and add curry leaves. 
  7. Pour the seasoning over the chutney,mix well and serve with idli/ dosa....
Recipe adapted from here....

Tuesday, 19 June 2018

Kovakka / Ivy Gourd - Carrot Thoran


Ingredients:

1 1/2 cup kovakka/ ivy gourd, chopped
1 1/2 cup carrot, chopped
1 small onion, chopped
3-4 green chillies, chopped
2 garlic cloves, crushed
1 sprig curry leaves
1/4 tsp turmeric powder
1/4- 1/2 cup grated coconut
1 tsp mustard seeds
2 dry red chillies
salt to taste
1 tbsp oil

Preparation:
  1. Chop kovakka and carrot into small pieces.
  2. In a bowl, add chopped kovakka, carrot, chopped onion, grated coconut, green chillies, crushed garlic, turmeric powder and salt and mix well with your hand.
  3. Heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves.
  4. Add kovakka-carrot mixture to this and mix well. Sprinkle little water if needed and cook covered on low flame till done, stirring occasionally.
  5. Then remove the lid and stir well for 1-2 minutes till all the water dries up...Remove from flame and serve with rice...

Wednesday, 30 May 2018

Kallummakaya Kinnapathiri / Steamed Rice And Mussels Masala Layered Pathiri


Ingredients:

1 1/2 cup jeerakashala rice/ kaima rice
1 cup thick coconut milk
2 cardamoms
400-500 gms mussels, cleaned
2- 2 1/2 tsp kashmiri chilli powder
1/2 tsp turmeric powder
3 onions, finely chopped
1 tsp ginger -garlic paste
2-3 green chillies, finely chopped
1 tomato, chopped
1/4-1/2 tsp garam masala
few curry leaves, chopped
few coriander leaves, chopped
salt to taste
oil

Preparation:
  1. Wash and soak the rice in water for 4 hours.
  2. Marinate the cleaned mussels with chilli powder, turmeric powder and salt and keep it aside for 15 minutes.
  3. Heat oil in a pan and fry the marinated mussels and keep it aside. 
  4. In the same oil used for frying mussels, add chopped onions and saute well adding little salt.
  5. Add ginger- garlic paste , chopped green chillies and saute well till raw smell is gone.
  6. Then add chopped tomato and saute well till soft.
  7. Add fried mussels, garam masala, chopped coriander leaves and curry leaves, mix well and cook for 2-3 minutes. Adjust the salt and remove from flame.
  8. To prepare the kinnapathiri, grind the drained rice adding coconut milk, cardamoms and salt to a smooth batter using a grinder/blender. The batter shouldn't be too watery or too thick.
  9. Heat water in a steamer. Grease a round steel plate/ round cake pan with 1 tsp ghee and pour a ladle full of batter to this greased plate.
  10. Place this plate/ pan in the steamer, cover with its lid and steam cook for 3-4 minutes or until the rice batter has cooked.
  11. Spread a layer of mussels masala and pour another ladle of rice batter on top. Cover and steam cook until the rice batter on top has cooked.
  12. Repeat the process till mussels masala and batter is used up or till the pan is full. Cover and steam cook for 15-20 minutes or until the rice batter on top has cooked well.
  13. Remove from the steamer and allow it to cool. Carefully flip it over onto a plate and cut it into pieces and serve...

Monday, 21 May 2018

Mixed Dal Vada / Kootu Vada


Ingredients:

1 cup chana dal / kadalaparippu
1/2 cup toor dal / thuvaraparippu
1/2 cup urad dal / uzhunnu parippu
2 tbsp green chillies, finely chopped
2 tbsp ginger, finely chopped
3 tbsp coriander leaves, chopped
1 sprig curry leaves, chopped
1/4 tsp asafoetida/ kaayam
1/4 tsp fennel seeds
1/2 tsp crushed pepper
salt to taste
oil for frying

Preparation:
  1. Wash and soak the chana dal, toor dal and urad dal in water for 1 hour.
  2. Drain the water and grind it all together into a coarse paste without adding water.
  3. Transfer to a bowl and add chopped ginger, green chillies, curry leaves, coriander leaves, asafoetida, fennel seeds, crushed pepper and salt and mix well with your hand.
  4. Make small balls out of the mixture and flatten them with your palms like parippuvada.
  5. Heat oil in a pan and drop the prepared vadas gently to the hot oil and fry them on medium flame until they turn golden brown....Serve hot..

Saturday, 19 May 2018

Custard Falooda


Ingredients:

For Custard:

2 cups milk
4 tbsp custard powder
3-4 tbsp sugar

For Vermicelli:

1 cup milk
1/4 cup condensed milk
2-3 tbsp sugar

1 cups fruits, chopped
1 tbsp basil seeds/ sabja seeds
nuts, chopped
2-3 tbsp tutti frutti
vanilla ice cream, as required
cherries for garnishing

Preparation:
  1. Soak basil seeds in 1/2 cup of water for for 10-15 minutes.
  2. In a bowl, add custard powder and 1/2 cup of milk and mix well without any lumps.
  3. Heat remaining milk in a saucepan adding sugar on medium flame. When it reaches the boiling point, add the custard mixture and stir continuously until it becomes smooth and thick.
  4. Remove from the flame and then keep it in refrigerator to cool.
  5. In a pan, boil 1 cup of milk adding condensed milk and 2-3 tbsp sugar. 
  6. Add vermicelli to it and cook it on low flame till it turns thick. Then keep it in refrigerator to cool.
  7. To serve, take tall glasses and add little soaked basil seeds and then layer with 2 tbsp custard.
  8. Then add chopped fruits and then layer with little cooked vermicelli and top it with a scoop of ice cream.
  9. Garnish it with nuts, tutti frutti and cherries..Serve immediately...

Unni Madhuram / Sweet Banana Dumplings


Ingredients:

2 ripe plantains / nendrapazham, finely chopped
5-6 bread slices
1/4 tsp cardamom powder
3-4 tbsp sugar
6  chopped cashew nuts, roasted
1 tsp ghee
oil for frying

Preparation:
  1. Cut bread into pieces and make bread crumbs using a food processor or mixer.
  2. In a bowl, add the chopped plantains, half of the bread crumbs, cashew nuts, cardamom powder, sugar and ghee.
  3. Then mix it well with your hand and knead to form a dough.
  4. Make small balls out of this dough and roll each ball in the remaining bread crumbs and make even balls.
  5. Heat oil in a deep pan and fry each balls till golden brown on medium flame.
  6. Remove from the oil and drain them onto paper towel..Serve with tea..

Thursday, 17 May 2018

Elaneer Sarbath/ Tender Coconut Sarbath ( Pondam Sarbath)


Ingredients:

2 tender coconuts / elaneer/ pondam
lemon juice of 1 lemon
sugar as required
ice cubes

Preparation:
  1. Make hole on fresh tender coconuts (use young tender coconuts that has pulpy flesh) and pour out the tender coconut water into a large bowl.
  2. Then cut open them and scoop the pulp and add to the tender coconut water.
  3. Add lemon juice and sugar to this and mix well. Add ice cubes and serve chilled...
  • You can also add 2 tsp basil seeds/ sabja seeds/ kaskas (soaked in 1/4 cup of water for 10 minutes).

Tuesday, 15 May 2018

Broccoli Manchurian


Ingredients:

1 medium broccoli
1/4 cup ( 4 tbsp) all purpose flour
3-4 tbsp cornflour
1/4 tsp pepper powder
1/4 tsp chilli powder
1 medium onion, finely chopped
2 green chillies, chopped
3 garlic cloves, finely chopped
2 tbsp tomato sauce
1- 1 1/2 tbsp red chilli sauce
3-4 tsp soy sauce
1/4 tsp sugar
1 small capsicum, cubed
spring onions, chopped
salt to taste
oil

Preparation:
  1. Clean and cut broccoli into florets and keep it aside.
  2. In a bowl, add all purpose flour, cornflour, pepper powder, chilli powder and salt and make a  batter without any lumps adding about 1/4 cup of water.
  3. Dip the broccoli florets in this batter until well coated for about 15 minutes.
  4. Heat oil in a pan and deep fry the marinated broccoli florets till crispy and golden brown.
  5. In another thick bottomed pan, heat 1 1/2 tbsp oil ( same oil used for frying broccoli) and add chopped onion, garlic and green chillies and saute well until onions are soft and lightly browned.
  6. Add cubed capsicum and saute for a minute.
  7. Add tomato sauce, soy sauce, chilli sauce and sugar to this and mix well.
  8. Then add 1-2 tsp cornflour mixed with 1/2 cup of water and mix well.
  9. When it starts to boil, add the fried broccoli florets and stir well for 2-3 minutes. Adjust the salt.
  10. Garnish with chopped spring onions and remove from flame...Serve hot...

Monday, 14 May 2018

Kadala Masala / Black Chickpeas Masala


Ingredients:

1 1/2 cup kadala /black chickpeas
1/2 tsp turmeric powder
1/2 cup thengakothu/ coconut slices
2 onions, chopped
1 tbsp chilli powder
1-1 1/2 tsp pepper powder
1 tsp garam masala
1/2 tsp mustard seeds
1 sprig curry leaves
salt to taste
oil as required

Preparation:
  1. Soak kadala/ chickpeas in water for 5-6 hours or overnight and then pressure cook it with turmeric powder, coconut slices and salt adding enough water. 
  2. In a bowl, mix chilli powder, pepper powder and garam masala with little chickpeas cooked water to a smooth paste and keep it aside.
  3. Heat oil in a pan and splutter mustard seeds. Add chopped onions and saute well till transparent.
  4. Add the masala paste (step 2) to this and saute well till the raw smell disappears.
  5. Then add the drained kadala and mix well till the masala is well coated with the kadala.
  6. Adjust the salt and spice level. Add curry leaves and mix well. Switch off the flame and serve as a side dish..

Thursday, 10 May 2018

Luqaimat / Sweet Dumplings


                 As the blessed month of Ramadan is approaching, the theme chosen for this month's Muslim Food Blogger's Challenge is  "Ramadan food from the Islamic world". I tried an Arabic dish known as Luqaimat for this challenge. Luqaimat / Fried sweet dumpling is a very famous Arabic dessert which is usually made in the month of Ramadan for Iftar. These fried dumplings are crunchy on the outside, soft in the middle and is dipped / coated with the sugar syrup or date syrup...

Ingredients:

For Batter:

2 1/2 cup plain flour
3 tbsp cornflour
1 tsp salt
1 tbsp yeast
2- 2 1/4 cup warm milk
3 tbsp thick yoghurt
oil for frying

For Syrup:

1 cup sugar
1/2 cup water
1/4 tsp cardamom powder
pinch of saffron

1 tbsp sesame seeds for sprinkling

Preparation:
  1. Mix together the milk, yoghurt and yeast in a small bowl.
  2. Add the plain flour, cornflour and salt in a large bowl and add in the milk mixture little by little and mix until you get a thick batter. The batter should not be too thick or watery.
  3. Keep this batter covered in a warm place for about an hour till it is doubled.
  4. In a saucepan, add sugar and water and bring to boil. Add saffron and cardamom powder and let it boil until the syrup slightly thickens. Allow it to cool completely.
  5. Heat oil in a thick bottomed pan/ kadai and drop little batter using a spoon or by hand and fry them until they turn golden on all sides.
  6. Remove from the oil and drain them onto paper towel..
  7. Place the dumplings in a serving plate and pour the prepared sugar syrup all over and garnish with sesame seeds and serve..
  • You can also use date syrup instead of sugar syrup...

Monday, 7 May 2018

Blueberry Ice cream


Ingredients:

2 cups fresh blueberries
1 1/2 tsp lemon juice
1 1/2 cup milk
1 cup whipping cream
2/3 cup sugar or as required ( or use 3/4-1 tin condensed milk)
1 tsp vanilla essence

Preparation:
  1. In a small saucepan, add the rinsed blueberries, 2 tbsp water, 1 tbsp sugar and 1 1/2 tsp lemon juice and cook over low heat until tender for about 8-10 minutes.
  2. Then switch off the flame and allow to cool completely and then puree it in a blender and keep it aside.
  3. Heat milk and sugar in a pan at medium flame stirring till the sugar has dissolved completely. Switch off the flame.
  4. Transfer this to a large bowl and allow to cool at room temperature.
  5. Once cooled, add the blueberry puree, whipping cream and vanilla essence and beat well using an electric beater till everything is combined.
  6. Pour this mixture into freezer safe container, cover tightly and allow to freeze for an hour.
  7. Then remove the container from freezer and beat it again, cover and freeze for 8 hours or until set..
  8. To serve, keep it out of the freezer for 5 minutes, scoop out and then serve :)

Thursday, 3 May 2018

Vendakka Thakkali Ularthu / Okra - Tomato Stir Fry


Ingredients:

250 gm okra, cut into 1 inch pieces
1 onion, chopped
3 green chillies, chopped
1/2 tsp chilli powder
1/4 tsp turmeric powder
1 big tomato, chopped into small pieces(remove its seeds)
1 tsp mustard seeds
1/4 tsp cumin seeds
salt to taste
oil as required

Preparation:
  1. Heat oil in a pan and fry the okra pieces and keep it aside.
  2. In the same pan, heat 1 tbsp oil used for frying okra ( remove excess oil) and splutter mustard seeds and cumin seeds.
  3. Add sliced onion and green chillies and saute well.
  4. Add turmeric powder and chilli powder and saute well till the raw smell disappears.
  5. Add the chopped tomato and saute well till it turns soft. Add salt to this and mix well. 
  6. Then add the fried okra and stir well till the masala is well coated with okra.
  7. Remove from the flame and serve hot with rice....
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