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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...
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