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Wednesday, 31 October 2018

Chemmeen / Prawn Tawa Fry


Ingredients:

15-18 prawns, cleaned
1/2 tsp pepper corns
1 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp coriander seeds
1/4 tsp turmeric powder
2 tsp chilli powder
1/4 tsp tamarind
salt to taste
1 tsp rice flour
1 sprig curry leaves
2 tbsp coconut oil

Preparation:
  1. Heat a pan and dry roast pepper corns, cumin seeds, fennel seeds and coriander seeds. 
  2. Remove it from the flame and then grind it  with tamarind adding 1 tbsp of water.
  3. In a bowl, add the ground paste, chilli powder, turmeric powder and salt and mix well.
  4. Add the cleaned prawns to this and marinate/ coat well with the masala and keep it aside for 15 minutes.
  5. Just before frying, add rice flour to the marinated prawns and mix well.
  6. Heat little oil in a pan/ tawa and shallow fry the marinated prawns with curry leaves till brown at low-medium flame.
  7. Remove from the tawa and serve hot...

Tuesday, 30 October 2018

Oreo Ice cream / Cookie & Cream Ice cream


Ingredients:

2 cups whipping cream, chilled
3/4-1 tin condensed milk
1/2 tsp vanilla essence
6-7 oreo cookies

Preparation:
  1. Crush or break the oreo cookies with your hand and keep it aside.
  2. In a large bowl, add the whipping cream and condensed milk and beat using an electric beater until thick and creamy.
  3. Add vanilla extract to this and continue to beat for another 1-2 minutes.
  4. Then add the crushed cookies and mix well with a spatula.
  5. Transfer this to a freezer safe container and freeze for 8 hours or overnight...
  6. To serve, keep it out of the freezer for 5 minutes, scoop out and then serve :)

Monday, 29 October 2018

Clams - Coconut / Kakka Irachi - Thenga Stir Fry


Ingredients:

250 gm / 1 cup cleaned clams / kakka irachi/ elambakka
1 1/2-2 tsp chilli powder
1/2 tsp turmeric powder
1/2 cup grated coconut
salt to taste
few curry leaves
oil for frying

Preparation:
  1. Marinate the cleaned clams with chilli powder, turmeric powder and salt  and keep it aside for 10-15 minutes.
  2. Heat little oil in a pan and add the marinated clams and curry leaves and fry on medium heat till clams get cooked.
  3. Add grated coconut to this and stir fry for 3-4 minutes on medium flame until its dry...Serve hot ....

Sunday, 28 October 2018

Fresh Dates - Apple Milkshake


Ingredients:

6-8 fresh dates
1 apple, peeled and chopped
2 cups of chilled milk
3-4 tbsp sugar or as required

Preparation:.
  1. In a blender, add the chopped apple, pitted dates, chilled milk and sugar and blend well until smooth and creamy.
  2. Pour the prepared milkshake into serving glasses and serve.........

Thursday, 25 October 2018

Carrot - Celery Thoran


Ingredients:

1 1/2 cup celery, chopped
1 1/2 cup carrot, chopped
1/2 cup grated coconut
1/4 tsp cumin seeds
1/4 cup shallots, chopped
2-3 green chillies, slit
1/4 tsp turmeric powder
1 tsp mustard seeds
1 sprig curry leaves
salt to taste
2 tsp oil

Preparation:
  1. Chop carrot and celery into small pieces.
  2. Crush together grated coconut and cumin seeds using a blender and keep it aside.
  3. Heat oil in a pan and splutter mustard seeds.
  4. Add curry leaves, chopped shallots and green chillies and saute for 2 minutes.
  5. Add the chopped carrot, celery and turmeric powder and mix well. Add salt and cook covered on low flame until celery and carrots are soft and cooked.
  6. Then add the crushed mixture, stir well and cook for 2 minutes till all the water dries up...Remove from flame and serve with rice...

Wednesday, 24 October 2018

Paneer Ghee Roast


Ingredients:

200 gm paneer, cubed
1 medium tomato, chopped
1 medium onion, chopped
4-5 dry red chillies
1 1/2 tsp cumin seeds
1 1/2 tsp fennel seeds
1 1/2 tsp pepper corns
1 1/2 tsp coriander seeds
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder
1 tbsp lemon juice
salt to taste
5 tbsp ghee
1 sprig curry leaves
2 tbsp coriander leaves, chopped

Preparation:
  1. Heat a pan and dry roast dry red chillies, cumin seeds, fennel seeds, pepper corns and coriander seeds at medium flame.
  2. Remove it from the flame and then grind this along with tomato, ginger-garlic paste, turmeric powder, lemon juice and salt to a smooth paste.
  3. Heat ghee in a pan / kadai and fry the paneer cubes till golden at medium flame. Transfer it to a plate and keep it aside.
  4. In the same pan, add curry leaves and fry. Add chopped onion and little salt and fry till it turns soft.
  5. Then add the ground masala paste and little water and cook until all the raw smell of the masala is gone and the ghee oozes out. 
  6. Now add the fried paneer and roast till it turns dry and the masala is well coated with paneer cubes. Adjust the salt.
  7. Garnish it with coriander leaves and switch off the flame...Serve hot... 

Tuesday, 23 October 2018

Vendakka / Okra Rasam


Ingredients:

3 vendakka/ okra/ ladies finger
3-4 cups of water
1 big tomato, chopped
1 medium onion, chopped
2 green chillies, slit
1/2 tsp ginger paste
1/2 tsp garlic paste
1 tbsp coriander leaves
small lemon sized tamarind
2 sprig curry leaves
1 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp urad dal
1/2 tsp cumin seeds
2 garlic cloves, crushed
1 dry red chilly
salt to taste
1 tbsp oil

Preparation:
  1. Soak tamarind in little water for 10 minutes, extract its juice and keep it aside.
  2. Wash and chop okra into pieces / cubes and keep it aside.
  3. In a deep pan, add chopped tomato, onion, green chillies, coriander leaves , curry leaves and water and mix well with hand.
  4. Add turmeric powder, chilli powder, ginger paste, garlic paste , chopped okra and salt to this and cook for 3 minutes at medium flame, stirring in between.
  5. Then add tamarind extract , mix well and cook at medium flame for 15-20 minutes. Check for salt.
  6. Heat oil in a pan and splutter mustard seeds, urad dal and cumin seeds. Add crushed garlic, red chillies and curry leaves and fry.
  7. Add this seasoning to the rasam and boil for 1-2 minutes at low flame. Remove from the flame and serve with rice...

Wednesday, 10 October 2018

Easy Fried Rice With Leftover Rice / Egg and Veg Fried Rice


                    After 2 months break, Muslim Food Blogger's Challenge is back and the theme chosen for this month is " Back to school lunch box ideas".  Most of the days my kids prefer sandwiches, but occasionally they like to have fried rice, pasta etc in their lunchbox. Today's recipe is a simple and tasty fried rice that can be done quickly with leftover rice..

Ingredients:

1 1/2-2 cups cooked basmati / raw rice
2 eggs
1/2-1 tsp pepper powder
1 small onion, finely chopped
1/2 carrot, finely chopped
1/2 capsicum, finely chopped
1 tsp soy sauce
salt to taste
2 tbsp oil

Preparation:
  1. In a bowl, add eggs and beat along with salt and pepper powder until well combined.
  2. Heat oil in a pan and pour beaten egg and scramble it well at low flame.
  3. Then add the chopped onion, carrot and capsicum and mix well for 2 minutes at high flame. Don't over cook the vegetables, must retains its crunchiness...
  4. Now add the cooked rice and enough salt and stir well till it gets heated up.
  5. Add the soy sauce to this and mix well. Adjust the pepper powder and salt and remove from the flame..
  • You can add any vegetables of your kid's choice...
  

Sunday, 7 October 2018

Apple Mousse


Ingredients:

4 medium apples, peeled and chopped into pieces
5-6 tbsp sugar ( or as required)
1 tbsp gelatin
1 cup whipping cream
1/2 tsp vanilla essence
1-2 drops of light green food gel / colour

Preparation:
  1. In a sauce pan, add the chopped apples and 3-4 tbsp sugar and cook it adding 1 1/2 cup of water till soft.
  2. Then puree it in a blender and strain it into a bowl ( about 2 3/4- 3 cups of puree). Keep it aside. 
  3. Soak gelatin in 3 tbsp cold water for 5 minutes and melt by double boiling method (ie, melting gelatin by placing it over the pan of boiling water) till you get clear solution.
  4. In a mixing bowl, add the whipping cream, 2 tbsp sugar and vanilla essence and whip until you get stiff peaks. Keep it aside.
  5. Add the cooled gelatin mixture to the apple puree and mix well. Add green gel colour and mix well.
  6. Now add the whipped cream to this mixture and fold in the cream very gently.
  7. Pour into a serving dish or into dessert bowls and refrigerate for 4-5 hours or until set. Garnish and serve chilled...
Recipe Source: Magic Oven

Thursday, 4 October 2018

Fresh Dates Milkshake


Ingredients:

8-10 fresh dates
2 cups chilled milk
2 tbsp sugar or as required

Preparation:
  1. In a blender, add the pitted dates, chilled milk and sugar and blend well until smooth.
  2. Pour the prepared milkshake into serving glasses and serve......

Wednesday, 3 October 2018

Kovakka / Ivy Gourd Pachadi


Ingredients:

1 cup sliced kovakka / ivy gourd
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 as required

Preparation:
  1. Cut kovakka into thin slices. Heat 1/4 cup of oil in a pan and fry the sliced kovakka 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 kovakka 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....

Tuesday, 2 October 2018

Brinjal Tawa Fry


Ingredients:

2 brinjals, cut into round pieces
1/2 cup gram flour / kadalapodi
1 tsp chilli powder
1/2 tsp turmeric powder
2 tsp sambar powder
salt to taste
oil for frying

Preparation:
  1. In a bowl , add gram flour, chilli powder, turmeric powder, sambar powder and salt and mix well.
  2. Add the brinjal pieces to this and coat well with the masala on both sides and keep it aside for 30 minutes.
  3. Heat little oil in a pan/ tawa and shallow fry the marinated brinjal pieces till brown on both sides...Serve hot...
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