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Saturday, 30 June 2018

Spinach / Palak Idiyappam


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

  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


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

  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


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

  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


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

  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


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

  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


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

  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


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

  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


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

  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


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

  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...
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