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Thursday, 17 October 2019

Chakka / Jackfruit Muffins


Ingredients:

250 gm ripe jackfruit pieces
1 1/2 cup plain flour
1 1/2 tsp baking powder
1/2 tsp baking soda
a pinch of salt
1/2 tsp vanilla essence (optional)
200 gm unsalted butter, at room temperature
3/4-1 cup sugar, powdered
3 eggs

Preparation:
  1. Preheat the oven to 180 degree celcius. Grease a 12- hole cupcake /muffin tin with baking spray or line the muffin tin with paper liners.
  2. Remove the seeds from the jackfruit pieces, chop them and then puree it in a blender and keep it aside.
  3. Sift together plain flour, baking powder, baking soda and salt in a bowl and keep it aside.
  4. In a large mixing bowl, mix together the butter and sugar.
  5. Add eggs, one at a time, beating well after each addition. Add vanilla essence and mix well.
  6. Add jackfruit pulp and combine well.
  7. Add sifted flour little by little and mix gently with a spatula / wooden ladle into smooth batter.
  8. Divide the batter evenly into the prepared muffin tin and bake for 15-20 minutes until golden or until a skewer inserted comes out clean.
  9. Remove from oven and transfer the muffins to a wire rack to cool completely and then serve..


Wednesday, 16 October 2019

Muthira Rasam / Horse Gram Rasam


Ingredients:

1/4 cup muthira / horse gram
3 garlic cloves, chopped
gooseberry sized tamarind (2-3 tbsp tamarind juice)
1/2 tsp chilli powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1 big tomato, chopped
1 green chilli, slit
few coriander leaves, chopped
1 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves
salt to taste
1 1/2 tbsp oil

Preparation:
  1. Wash the horse gram and soak in water for 5-6 hours and pressure cook it adding enough water and salt for 4 whistles.
  2. Open the cooker and mash it well. Strain its water and keep it aside.
  3. Soak tamarind in little water, extract its juice and keep it aside.
  4. Heat 1 tbsp oil in a pan and add chopped garlic and mashed horse gram and saute for 2-3 minutes.
  5. Add chilli powder, coriander powder, cumin powder and turmeric powder and saute well.
  6. Add strained horse gram water and 1 cup of water and mix well.
  7. Add chopped tomato and tamarind juice and boil well till tomato gets soft and cooked.
  8. Add slit green chilli and coriander leaves and heat for a minute. Adjust the salt and switch off the flame.
  9. Heat little oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry.
  10. Add this seasoning to the rasam and then serve with rice...

Tuesday, 15 October 2019

Chocolate Fudge Brownie


Ingredients:

3/4 cup plain flour
1/4 cup cocoa powder
1 cup sugar
1/4 tsp baking powder
1/4 tsp salt
1/2 cup butter, at room temperature
2 eggs
1/2 tsp vanilla essence

Preparation:
  1. Preheat the oven at 180 degree celcius. Grease a square baking pan with butter and dust it with flour and keep it aside.
  2. In a large mixing bowl, add melted butter, plain flour, cocoa powder, baking powder, sugar, salt, eggs and vanilla essence and beat it with an electric beater for about 2-3 minutes (just to mix well).
  3. Pour the prepared batter to the greased pan and bake it for 25-30 minutes or until a skewer inserted at the centre of the brownie comes out clean.
  4. Remove from the oven and cool it at room temperature. Cut it into squares and serve...
Recipe Source: Sanaas Recipe Notebook

Monday, 14 October 2019

Mussels / Kallummakkaya Pacha Arachathu


Ingredients:

25 mussels/ kallummakkaya, cleaned
1 1/2 cup grated coconut
1 tbsp kashmiri chilli powder
1/2 tsp turmeric powder
3 shallots
2-3 green chillies, slit
gooseberry sized tamarind
1 tsp mustard seeds
2-3 dry red chillies
1 sprig curry leaves
1- 1 1/2 tbsp coconut oil
salt to taste

Preparation:
  1. Soak tamarind in little water, extract its juice and keep it aside.
  2. Grind grated coconut, chilli powder, turmeric powder, 3 curry leaves and shallots together to a paste.. Don't grind it to a very fine paste.
  3. In a manchatty/ clay pot, add ground coconut, tamarind water, slit green chillies, cleaned mussels, salt and enough water and mix well with hand.
  4. Boil well and then reduce the flame and cook covered till the gravy thickens and the mussels gets cooked.
  5. Heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry.
  6. Pour this over the curry and serve hot...
Recipe Source: Magic Oven

Sunday, 13 October 2019

Blood Orange Juice


Ingredients:

4 blood oranges
sugar to taste
2 cups of cold water
ice cubes

Preparation:
  1. Peel the blood oranges and remove its seeds.
  2. Then put them in a blender and add sugar and cold water and blend well.
  3. Strain the prepared juice into serving glasses and serve with ice cubes...

Saturday, 12 October 2019

Nongal Fry / Ladyfish Fry With Rice Flour


Ingredients:

5-6  medium ladyfish/ nongal, cleaned
1 1/2 tbsp kashmiri chilli powder ( add more or less to your spice level)
1/4 tsp turmeric powder
salt to taste
3 tbsp rice flour
oil for frying

Preparation:
  1. Clean the fish and make slits on both sides of the fish.
  2. In a bowl, mix together chilli powder, turmeric powder and salt adding little water and make a smooth paste.
  3. Marinate the fish with this prepared paste on all sides and keep it aside for 30 minutes.
  4. Heat oil in a frying pan. Dip/ roll the marinated fish in rice flour to coat it on either side with a layer of rice flour.
  5. Then fry the fish in oil on medium flame till both sides are done. Serve with rice...

Friday, 11 October 2019

Palak Paneer


Ingredients:

1 big bunch palak / spinach leaves
1 cup paneer cubes
2 green chillies
1 onion, chopped
1 big tomato, chopped
4 garlic cloves, crushed
2 dried red chillies
1 tsp coriander powder
3/4 tsp garam masala
3/4 tsp cumin seeds
1 tsp lemon juice
2 tbsp fresh cream
salt to taste
3-4 tbsp butter

Preparation:
  1. Wash the palak leaves and boil it in a pan adding enough water. When it starts to boil, reduce the flame and cook it for about 3 minutes.
  2. Remove it from the flame and drain the hot water and pour cold water over it . Then again drain the water and grind it to a smooth paste adding green chillies. Keep it aside.
  3. Place the paneer cubes in a bowl of hot water for about 10 minutes to become soft.
  4. Heat butter in a deep pan and add cumin seeds. When it crackles, add crushed garlic and dried red chillies and saute for few seconds.
  5. Add the chopped onion to this and saute till soft.
  6. Add the chopped tomatoes and saute for 2 minutes. Then add coriander powder, garam masala and salt and saute till the tomatoes are soft and oil appears on top.
  7. Add the palak puree to this and saute well for about 2-3 minutes on high flame.
  8. Then reduce the flame and add paneer cubes, mix well and cook for a minute.
  9. Add lemon juice and fresh cream and mix well. Remove from the flame and serve hot....

Thursday, 10 October 2019

Tuna Salad Sandwich


                         After 2 months break, Muslim Food Blogger's Challenge is back and the theme chosen for this month is "Sandwiches". I am participating here after a long break... Made some tuna salad, so thought of making some sandwiches with that...

Ingredients:

6-8 bread slices, or as required
185 gm of canned tuna
1/2 cup carrot, finely chopped
1/2 cup cabbage, finely chopped
1/4 cup onion, finely chopped
1/4 cup lettuce or salad leaves, chopped
1/2-3/4 tsp pepper powder
4-5 tbsp mayonnaise
2 tsp olive oil
salt to taste

Preparation:
  1. Drain the water from the canned tuna and keep it aside. Finely chop all the vegetables and keep it aside.
  2. Heat olive oil in a pan and add tuna, little pepper powder and salt and saute for 2 minutes. 
  3. Transfer it into a bowl and add chopped carrot, cabbage, onion, leaves, 1/4 tsp pepper powder and mix well.
  4. Now add mayonnaise to this and mix well. Tuna salad is ready....
  5. To prepare as sandwich, spread little mayonnaise on one side of the bread slice and place a layer of prepared tuna salad on top of that, then cover it with another slice of bread.
  6. Repeat the same with remaining breads and cut them into triangles and serve..
  • If you prefer you can toast the bread slices... 

Wednesday, 9 October 2019

Kadala / Black Chickpeas Masala Gravy


Ingredients:

1 1/2 cup kadala/ black chickpeas
2 onions, chopped
2 tomatoes, chopped
small piece ginger
4 garlic cloves
1 1/2 tsp garam masala
1/4 tsp turmeric powder
1 1/2 tsp coriander powder
1 1/2 tsp chilli powder
1 tbsp tomato sauce
1 tbsp lemon juice
salt to taste
2 tbsp coriander leaves, chopped
2 tbsp oil

Preparation:
  1. Soak kadala/ chickpeas in water for 5-6 hours or overnight and then pressure cook it with a tsp of salt and enough water until soft.
  2. Heat 1 tbsp oil in a pan and saute the chopped onion till transparent.
  3. Add chopped ginger and garlic and saute for a minute.
  4. Add chopped tomato and saute well till soft. 
  5. Switch off the flame and allow it to cool and then grind it to a paste.
  6. Heat 1 tbsp oil in the same pan and add garam masala, turmeric powder, coriander powder and chilli powder and mix well.
  7. Add the ground paste to this and mix well. Add salt and tomato sauce and cook for 3-4 minutes.
  8. Then add the cooked chickpeas along with the water and cook it at low flame for about 8-10 minutes.
  9. When the gravy thickens, switch off the flame.
  10. Add lemon juice to this and mix well. Garnish with chopped coriander leaves and serve hot...

Tuesday, 8 October 2019

Mixed Vegetable Kurma


Ingredients:

2 medium onions, chopped
1 tsp ginger paste/ crushed
1 tsp garlic paste/ crushed
2 green chillies, slit
1 big carrot, cubed
5-6 beans, chopped
1/2 cauliflower, cut into big florets
2 medium potatoes, peeled and cubed
1/2 cup green peas
2 medium tomatoes, cubed
25 gm cashew nuts
2 tsp poppy seeds
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp kashmiri chilli powder
1 cup coconut milk
2-3 tbsp coriander leaves, chopped
1 piece cinnamon
3 cloves
3 cardamoms
salt to taste
2-3 tbsp oil

Preparation:
  1. Soak cashew nuts in little water for 15 minutes. Soak poppy seeds in little hot water and keep it aside.
  2. Heat oil in a pressure cooker and add cinnamon, cloves and cardamoms.
  3. Add chopped onion, ginger, garlic and green chillies and saute well for 5-7 minutes.
  4. Add chopped tomato and mix well for 2 minutes.
  5. Add beans, carrot, cauliflower, potato, green peas and salt and mix well for 2-3 minutes.
  6. Add turmeric powder, coriander powder and kashmiri chilli powder and mix well for a minute.
  7. Add 1 cup of water and cook it covered for a whistle. Then wait for 3 minutes and switch off the flame.
  8. Grind cashew nuts and poppy seeds together to a smooth paste adding little water.
  9. Add this paste to the cooked vegetables (in the cooker) and add coconut milk and heat it for few minutes.
  10. Check for salt and adjust the water by adding little hot water.
  11. When it boils, switch off the flame. Add chopped coriander leaves and mix well...Serve hot..
Recipe Source: Lekshmi Nair

Monday, 7 October 2019

Rice Flour Appam / Vellayappam


Ingredients:

1 1/2 cup rice flour
1/2 cup white aval / rice flakes
1/2 cup grated coconut
1 1/2 tsp sugar
1/2 tsp yeast
1 tsp coconut oil
salt to taste

Preparation:
  1. Soak aval in little water for 10 minutes.
  2. Grind together rice flour, grated coconut, soaked aval, sugar, yeast and coconut oil to a smooth paste adding about 2 cups of water.
  3. Transfer to a large bowl and mix well ( adjust water ) and keep it covered for fermentation for 7 hours. Then add salt and mix well.
  4. Heat an appachatti on medium flame and grease it with little oil. 
  5. Pour a ladleful of batter to the pan and rotate the pan in a circular manner.
  6. Cover with a lid and cook on low flame till the appam is cooked well and the edges start turning brown.
  7. Remove the appam from the pan and transfer it to a plate. Repeat the same with the remaining batter..Serve with any curry of your choice...  

Sunday, 6 October 2019

Beetroot Sambaram / Pink Spiced Buttermilk


Ingredients:

1 cup thick curd/ yoghurt
1 1/2-2 cups of water
small piece ginger
2 shallots
1-2 green chillies
2 tbsp grated beetroot
1 sprig curry leaves
2 cups of water
salt to taste

Preparation:
  1. In a blender, add yoghurt, shallots, ginger, few curry leaves, green chillies, grated beetroot and salt and blend well.
  2. Then add cold water and blend again. Pour into serving glasses ans serve chilled..
  • If you want you can strain the drink...And can also add some ice cubes while blending...
  • If you prefer, you can use cooked beetroot piece..

Saturday, 5 October 2019

Banana Poori


Ingredients:

2 1/4-2 1/2 cup wheat flour ( or plain flour)
2 medium well ripe bananas
3/4 cup yoghurt
5 tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
1- 1 1/2 tbsp oil
oil for frying

Preparation:
  1. In a blender, add bananas, yoghurt and sugar and blend well.
  2. Transfer this to a large bowl and add baking soda and salt and mix well.
  3. Add wheat flour to this and mix well with spoon.
  4. Then knead it well to a soft dough adding 1- 1 1/2 tbsp of oil and keep it covered for 5-6 hours.
  5. Make small balls out of this dough and roll each dough in a floured surface to make poori using a rolling pin.
  6. Heat oil in a pan and deep fry them in the hot oil till golden brown on both sides at medium flame.
  7. Drain them on a paper towel and serve hot...

Friday, 4 October 2019

Bread Fruit Thoran / Kadachakka Varavu


Ingredients:

1 medium bread fruit / kadachakka / sheema chakka, finely chopped
2 green chillies, slit
1/4 tsp turmeric powder
1 tsp chilli powder
1/2 cup grated coconut
1 garlic clove
2 shallots
1/4 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp urad dal
2 dry red chillies
1 sprig curry leaves
salt to taste
1 tbsp oil

Preparation:
  1. Peel the bread fruit and chop them into small pieces and keep inside the water.
  2. Grind together the grated coconut, shallots, garlic and cumin seeds to a coarse paste.
  3. In a pan, add the chopped bread fruit , slit green chillies, turmeric powder and salt and cook covered adding enough water till it becomes soft.
  4. Heat oil in a pan and splutter mustard seeds. Add urad dal and when it starts to become golden colour add the dry red chillies and curry leaves and fry.
  5. Add the cooked bread fruit, coconut mixture and chilli powder and mix well.
  6. Adjust the salt and cook it covered for about 2-3 minutes on low flame, stirring occasionally. Remove from flame and serve with rice...

Thursday, 3 October 2019

Red Coconut Chutney / Thenga Chammanthi


Ingredients:

1 cup grated coconut
small piece ginger
4 shallots
1 1/2 tsp kashmiri chilli powder
1 green chilli
1 tsp mustard seeds
2 dry red chillies, broken
1 sprig curry leaves
salt to taste
1 tbsp oil

Preparation:
  1. In a blender, add the grated coconut, ginger, 3 shallots, kashmiri chilli powder and salt and grind to a fine paste adding enough water ( about 1/2 cup of water).
  2. Then add 1 green chilli and just blend again. ( Don't blend too much...)
  3. Heat oil in a pan and splutter mustard seeds.
  4. Add 2 shallots sliced ( 1 1/2 tsp) and saute till light brown. Then add dry red chillies and curry leaves. 
  5. Reduce the flame and add the ground coconut paste and about 1/2-3/4 cup of water and heat at low flame for about 3-4 minutes. Don't allow to boil.
  6. Adjust the salt and switch off the flame...Serve with hot idlis/ dosa...

Wednesday, 2 October 2019

Broccoli Kuzhi Paniyaram


Ingredients:

2 cups idli batter
5 shallots / 1 medium onion, finely chopped
1/2 inch ginger, finely chopped
2 green chillies, finely chopped
1 cup broccoli florets, chopped
1 sprig curry leaves, chopped
1 tsp mustard seeds
1/2 tsp urad dal
salt to taste
oil

Preparation:
  1. Chop the broccoli florets into fine pieces. Wash them well, pat dry and keep it aside.
  2. Heat 1 tbsp oil in a pan and add splutter mustard seeds.
  3. Add urad dal and curry leaves and saute for a minute till urad dal turn to light brown colour.
  4. Add finely chopped onion/ shallots, ginger, green chillies and salt and saute well till onion turns soft.
  5. Add the chopped broccoli florets and stir fry for 5-7 minutes till they become soft.Adjust the salt.
  6. Remove it from the flame and keep it aside to cool down for about 5 minutes.
  7. Then add this broccoli mix to the idli batter and mix well.
  8. Heat a paniyaram / unniyappam  pan and add few drops of oil in each hole.
  9. Pour a spoonful of batter in each hole and cook covered for 3-4 minutes on low- medium flame till the top of paniyaram dries up and bottom turn golden brown.
  10. Then turn it using a skewer or spoon gently and cook uncovered for 2-3 minutes till the other side also turn golden brown.
  11. When both sides are cooked, remove paniyarams from pan and serve hot with chutney....
Recipe Source: Cook-Ezee

Tuesday, 1 October 2019

Avocado Pudding


Ingredients:

1 ripe avocado
1 1/2 cup milk
1/2 tin condensed milk
5 gm china grass
sugar, if required (for more sweetness)

Preparation:
  1. Soak china grass in 1/2 cup of water for 10 minutes. 
  2. Remove the skin and seed of avocado and then blend it into a fine paste. Keep it aside.
  3. In a saucepan, boil milk by adding condensed milk and sugar ( if required) on medium flame. Switch off the flame.
  4. In the meantime, heat the soaked china grass along with water in another pan on low flame, stirring continuously until the china grass melts completely.
  5. Add the avocado paste to the milk mixture and mix well until well combined
  6. Then add the melted china grass to the avocado milk mixture and stir well.
  7. Pour it into a pudding tray and keep it in the refrigerator till set..Serve it chilled..

Monday, 30 September 2019

Sukhiyan / Sugiyan


Ingredients:

1 1/2 cup moong bean/ green gram / cherupayar
250 gm jaggery
1 cup grated coconut
1 tsp cardamon powder
1 cup plain flour
a pinch of turmeric powder (optional)
a pinch of salt
water as required
oil for frying

Preparation:
  1. Clean the green gram and pressure cook it for 2 whistles adding enough water. Drain the excess water and keep it aside. ( Don't overcook ).
  2. Melt the grated jaggery adding about 1/4 cup of water , strain it and keep it aside.
  3. Heat a pan and add the melted jaggery, grated coconut and cardamon powder and mix for few minutes till the mixture gets heated up.
  4. Then add the cooked green gram , mix it well and cook at low-medium flame for about 8-10 minutes until all the water evaporates and you get a dry mixture.


          5. Allow the mixture to cool down and then make small balls of the mixture and keep it aside.


           6. In a bowl, add the plain flour, turmeric powder, salt and water as required and mix together to form a thick batter.
           7. Heat oil in a deep pan. Dip each of the balls in the prepared batter and carefully drop into hot oil.
           8. Deep fry it on medium flame till all sides are golden brown. 
           9. Remove it from the oil and drain them on a paper towel....Serve with tea..

Sunday, 29 September 2019

Vazhapindi / Banana Stem Pachadi


Ingredients:

2 cups vazhapindi / banana stem, finely chopped
1/2 cup grated coconut
2-3 green chillies
1 1/2 cup yoghurt
1/2 tsp crushed mustard
1/2 tsp mustard seeds
1 sprig curry leaves
2 dry red chillies
salt to taste
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. In a pan, add the chopped banana stem and cook it covered adding 1 cup of water and salt till soft.
  3. Grind together grated coconut and green chillies to a smooth thick paste and then add 1/2 tsp crushed mustard seeds to this and mix well.
  4. Add this ground paste to the cooked banana stem, mix well and cook for 1- 2 minutes.
  5. Then add the beaten yoghurt and mix well. Check for salt and switch off the flame. Don't allow to boil.
  6. Heat oil in a pan and splutter 1/2 tsp mustard seeds. Add dry red chillies and curry leaves and pour this over the pachadi...Serve with rice... 

Friday, 27 September 2019

Purple Cabbage Thoran


Ingredients:

2 cups purple cabbage, shredded or finely chopped
1 small onion, finely chopped
3 green chillies, chopped
1/2 cup grated coconut
a pinch of turmeric powder
2 garlic cloves, finely chopped
1/4 tsp cumin seeds
1/2 tsp mustard seeds
a sprig of curry leaves
salt to taste
2 tbsp oil

Preparation:
  1. In a bowl, add grated coconut, green chillies,onion, cumin seeds, turmeric powder and garlic and mix well with your hands.
  2. Heat oil in a pan and splutter mustard seeds. Add curry leaves and saute for a minute.
  3. Add the shredded cabbage and salt, mix well and cook covered for a minute.
  4. Then add the coconut mixture and mix well.
  5. Cover the pan and cook on low heat, stirring occasionally. Remove the lid after 5 minutes and stir fry for another 3-4 minutes.
  6. Switch off the flame and serve as side dish with rice..

Wednesday, 25 September 2019

Padavalanga ( Snake Gourd) Moru Curry / Pulissery


Ingredients:

1 1/2 cup padavalanga/ snake gourd
1 cup grated coconut
1/2 tsp turmeric powder
1/2 tsp cumin seeds
2-3 green chillies, slit
1 cup yoghurt
1 tsp mustard seeds
1/2 tsp fenugreek seeds
3 dry red chillies
2 sprig curry leaves
salt
oil

Preparation:
  1. Peel and chop padavalanga into small pieces.
  2. Grind grated coconut with cumin seeds, 1 green chilli and turmeric powder to a thick smooth paste adding little water.
  3. Add yoghurt with the ground coconut paste and mix well. Keep it aside.
  4. In a pan, add the chopped padavalanga, slit 2green chiilies, salt and enough water and cook on medium flame.
  5. When cooked, reduce the flame and add ground coconut- yoghurt mixture and heat on low flame for few minutes. Don't allow to boil.
  6. Heat little oil in a pan and splutter mustard seeds and fenugreek seeds.
  7. Add  dry red chillies and curry leaves and fry.
  8. Pour this seasoning over the curry and close the lid... Serve with rice...

Monday, 23 September 2019

Mathanga Pidi Payasam / Pumpkin and Rice Dumplings Payasam


Ingredients:

1/2 kg pumpkin/ mathanga
1 cup rice flour
1/2 kg jaggery
1 cup thick/ first extract of coconut milk
4 cup thin / second extract of coconut milk
1/2 cup kadalaparippu / chana dal , cooked
1/4 cup coconut bits/ thengakothu
10-12 cashew nuts
10-12 raisins
3-4 tbsp ghee

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. Cut the pumpkin into cubes and pressure cook it adding about 1/2-3/4 cup of water till soft. Mash well the cooked pumpkin and keep it aside.
  3. In a pan, melt the jaggery adding 3/4 cup of water and then strain it to remove the impurities and keep it aside.
  4. Boil 1 cup of water and little salt in a pan. Add this boiling water to the rice flour, mix well and knead well to a smooth dough. Make small balls out of the dough and keep it aside.

          5. Heat ghee in a thick bottomed pan/ uruli and fry the coconut bits, cashew nuts and raisins separately till slightly brown and keep it aside.
          6. Add the cooked pumpkin to the remaining ghee in the pan and stir well to combine. Roast for few minutes and add the melted jaggery to this and mix well.
           7. Cook on low flame for around 10-12 minutes till the mixture is almost dried and starts leaving the side of the pan.
           8. Now add the second coconut milk, cooked chana dal and prepared rice balls/ arippidi and cook on low flame for  about 10 minutes till it thickens and rice balls gets cooked.
           9.Add thick coconut milk and cardamon powder, mix well and cook on low flame for another 5-7 minutes. Switch off the flame.
            10. Add the fried coconut bits, cashew nuts and raisins and mix well...Serve hot..

Sunday, 22 September 2019

Vendakka Paal Curry / Okra- Coconut Milk Curry


Ingredients:

200 gm okra/ vendakka, chopped
1 big onion, chopped
1 small piece ginger, crushed
2 green chillies, slit
1 medium tomato, chopped
1/4 tsp turmeric powder
1 1/2 tsp kashmiri chilli powder
2 tsp coriander powder
1 1/2 cup coconut milk
1/2 tsp mustard seeds
2-3 dry red chillies
1/4 tsp fenugreek seeds
2 sprig curry leaves
salt to taste
3 tbsp oil
a pinch of red chilli powder

Preparation:
  1. Heat 2 tbsp oil in a pan and add okra pieces and saute well for 2-3 minutes. Transfer it to a plate and keep it aside.
  2. In the same pan, add onion, green chillies, ginger and curry leaves and saute well until it becomes soft.
  3. Add turmeric powder, chilli powder and coriander powder and mix well on low flame until its raw smell goes.
  4. Add chopped tomatoes with some salt and saute well till tomatoes get mashed.
  5. Now add the roasted okra pieces and mix well.
  6. Add the coconut milk into it and mix well. Boil it for about 10 minutes till the okra get cooked.
  7. Switch off the flame when the gravy starts to thicken. It gets thicker after resting..
  8. Heat 1 tbsp oil in a pan and splutter mustard seeds, dried red chillies,fenugreek seeds and curry leaves. Add a pinch of red chilli powder and switch off the flame.
  9. Add the seasoning over the curry and keep it covered for a few minutes. Mix well and serve it with hot rice...

Friday, 20 September 2019

Mutton Sukka


Ingredients:

1/2 kg mutton
2 medium onions, chopped
1 large tomato, chopped
2 tsp ginger-garlic paste
2 heaped tsp chilli powder
1/4 tsp turmeric powder
2 tsp coriander powder
1/2 tsp garam masala
2 sprigs curry leaves
salt to taste
3 tbsp ghee or coconut oil

Ingredients:
  1. Cut mutton into pieces, clean it and keep it aside.
  2. In a pressure cooker, add cleaned mutton, 1 tsp chilli powder, 1 tsp ginger-garlic paste, turmeric powder, garam masala and salt and mix well.
  3. Add chopped tomatoes to this and mix well. Cover the cooker and cook until the mutton is cooked well.
  4. Once the pressure is released, open the cooker and boil it till you get a thick gravy.
  5. Heat ghee / coconut oil in a pan and add curry leaves and chopped onions and saute till it turns soft.
  6. Add 1 tsp ginger-garlic paste and mix well. Add 1 tsp chilli powder and coriander powder and mix well.
  7. Add mutton with gravy into the pan and cook on medium high flame, stirring, till the masala is well coated with the mutton. Serve hot..
  • If you want dry masala, add more ghee/ coconut oil and keep sauteeing until it turns brown and dry..

Wednesday, 18 September 2019

Parippu / Sadya Parippu Curry


Ingredients:

1 1/2 cup cherupayar parippu / moong dal
1/2-3/4 tsp turmeric powder
1 1/2 cup grated coconut
3/4 tsp cumin seeds
2 green chillies
4 big garlic cloves
few curry leaves
salt to taste
1 1/2 tbsp coconut oil

Preparation:
  1. In a pan , roast the moong dal over medium heat for 5-6 minutes, stirring continuously. Switch off the flame and leave it to cool.
  2. Then wash and pressure cook it adding about 4 1/2 cups of water, turmeric powder and salt for 1 whistle.
  3. Then reduce the flame and cook for 1 more whistle and switch off the flame.
  4. Meanwhile, grind together grated coconut , cumin seeds, green chillies and garlic cloves to a smooth paste adding little water.
  5. Once the pressure releases, open the cooker and mash the dal well with ladle.
  6. Add ground coconut paste and 1 cup of water and stir continuously at medium flame till the raw taste goes.
  7. Check for salt and add if required. Mix and heat well. Do not boil the curry.
  8. Add curry leaves and switch off the flame. Add coconut oil and mix well. Serve hot with boiled rice, ghee and pappadum...
Recipe Source: Lekshmi Nair

Tuesday, 17 September 2019

Mussels / Kallummakkaya Pulinchar


Ingredients:

250 gm big mussels / kallummakkaya, cleaned
1/2 cup less sour buttermilk / moru
4 green chillies, slit
1 cup thick coconut milk
3-4 big garlic cloves, crushed
1 tsp chilli powder
1/2 tsp turmeric powder
1 tbsp rice flour
1 sprig curry leaves
salt to taste
2 tbsp coconut oil

Preparation:
  1. Clean the mussels and then cook it with adding chilli powder, turmeric powder, green chillies and salt.
  2. In a bowl, add the rice flour and mix it with little coconut milk. Then mix this with remaining  coconut milk and add to the cooked mussels and boil it in the low flame.
  3. Then add buttermilk , curry leaves and salt and stir continuously and when it starts to boil, remove it from the flame.
  4. Heat coconut oil in a pan and fry the crushed garlic and add this to the curry . Mix well and serve hot with rice...

Monday, 16 September 2019

Vellarikka - Vanpayar / Yellow Cucumber - Red Beans Thoran


Ingredients:

1/2  cup vanpayar / red beans
250 gm vellarikka / yellow cucumber
1 cup grated coconut
2 garlic cloves
1 tsp turmeric powder
a pinch of cumin seeds
1 sprig curry leaves
3 dry red chillies
1/2 tsp mustard seeds
salt to taste
1 tbsp oil

Preparation:
  1. Soak the vanpayar in water overnight and pressure cook it adding enough water and salt. Drain the water and keep it aside.  
  2. Peel  and cut the vellarikka into small cubes and keep it aside.
  3. Crush together grated coconut, garlic, turmeric powder, 1 dry red chilli and cumin seeds and keep it aside.
  4. Heat oil in a pan and splutter mustard seeds. Add 2 dry red chillies and  curry leaves and fry.
  5. Add chopped vellarikka and salt, mix well and cook covered in low flame, stirring occasionally. 
  6. Add crushed coconut mixture to this and mix well.
  7. Then add cooked vanpayar and cook covered for 2-3 minutes on low flame till all the water dries up.
  8. Remove from flame and serve with rice... 

Sunday, 15 September 2019

Kootu Curry / Kadala, Chena and Kaya Kootu Curry


Ingredients:

1 raw plantain/ kaya, peeled and cubed
1/2- 3/4 cup yam/ chena, peeled and cubed
1/2 cup brown chickpeas /kadala, cooked
1/2 tsp kashmiri chilli powder
1/2 cup grated coconut, for grinding
1/4-1/2 cup grated coconut, for roasting
1 garlic clove
2 green chillies
1/2 tsp cumin powder
1/4-1/2 tsp pepper powder
1/2 tsp mustard seeds
2 dry red chillies
few curry leaves
salt to taste
oil

Preparation:
  1. Soak brown chickpeas overnight or at least 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, dry roast grated coconut over medium flame until it turns brown, stirring continuously and keep it aside.
  3. Grind together 1/2 cup grated coconut with garlic, green chillies, cumin powder and black pepper powder to a coarse paste and keep it aside.
  4. In a pan, add the cubed raw plantain, yam, chilli powder and turmeric powder and cook adding enough water until they are done and the water almost evaporates completely.
  5. Add cooked chickpeas , ground coconut paste and salt, mix well and cook for 2 minutes. 
  6. Then add the roasted coconut, mix well and cook for 1 minute at low flame. Switch off.
  7. Heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry for few seconds. 
  8. Pour this over the prepared kootu curry and keep covered for 10 minutes.
  9. Open the lid and mix well. Serve hot with rice..

Friday, 13 September 2019

Crab / Njandu Theeyal


Ingredients:

1/2 kg crab, cleaned and cut into pieces
1 cup shallots, sliced
1 big tomato, chopped
1 tbsp ginger, crushed
1 1/2 tbsp garlic, crushed
3/4 cup grated coconut
1/4 tsp whole pepper corns
2 1/2 tsp chilli powder
1 tsp coriander powder
3/4 tsp turmeric powder
1 tbsp tamarind extract
1 tsp mustard seeds
2 dry red chillies
2 sprig curry leaves
salt to taste
2 tbsp oil

Preparation:
  1. Heat a pan and dry roast grated coconut with 2 sliced shallots and pepper corns till golden brown at low flame.
  2. Remove it from flame and allow to cool. Then grind it to a smooth paste adding 1/4 cup of water and keep it aside.
  3. Heat 2 tbsp oil in a pan and splutter mustard seeds. Add dry red chillies, curry leaves and 1 cup sliced shallots and saute until light brown.
  4. Add crushed ginger and garlic and saute for 2 minutes.
  5. Add turmeric powder and mix well. Add chilli powder and coriander powder and saute well till raw smell disappears.
  6. Add chopped tomato and mix well. Add 3-4 tbsp of water and salt, mix well and cook it covered over low flame for 5 minutes.
  7. Add cleaned crab and tamarind extract and mix well. Cover and cook the crab in the masala for 5 minutes over medium low flame.
  8. Add 2 cups of hot water and cook it covered for about 10 minutes at medium flame.
  9. Add ground coconut paste, mix well and cook until gravy thickens and the oil separates.
  10. Add curry leaves and keep it covered for minimum 15 minutes and then serve with hot rice...

Thursday, 12 September 2019

Chicken Keema Masala


Ingredients:

1/2 kg chicken keema / chicken mince
4 onions, chopped
2 green chillies, chopped
2 tbsp ginger-garlic, crushed
3 tomatoes, chopped
2 tbsp chilli powder
1 tsp turmeric powder
1 tsp garam masala
1 tsp fennel powder
1 1/2 tsp kasuri methi
3-4 tbsp coriander leaves, chopped
salt to taste
3 tbsp ghee

Preparation:
  1. Heat ghee in a pan and add chopped onion and salt and saute till soft.
  2. Add crushed ginger-garlic and green chillies and saute till the raw smell disappear.
  3. Add chilli powder, turmeric powder, garam masala, fennel powder and kasuri methi and saute till oil appears on top.
  4. Add the chopped tomatoes to this and cook till soft.
  5. Then add the chicken mince, mix well and cook till well cooked for about 10-12 minutes.
  6. Add chopped coriander leaves and remove from flame. Serve hot...

Tuesday, 10 September 2019

Ash Gourd / Kumbalanga Katti Kalan


Ingredients:

4 cups ash gourd/ kumbalanga, peeled and chopped
1 1/2 cup grated coconut
1/2 tsp cumin seeds
2 green chillies
2 cups yoghurt
1 tsp pepper powder
1/2 tsp turmeric powder
1/4 tsp roasted fenugreek powder
1 tsp ghee
salt to taste
2 sprig curry leaves
1 tsp mustard seeds
3 dry red chillies
1 tbsp oil

Preparation:
  1. Peel and chop kumbalanga into small cubes.
  2. Grind coconut with cumin seeds, green chillies and yoghurt and keep it aside
  3. In a pan, add cubed kumbalanga, pepper powder, turmeric powder, few curry leaves and salt and 1/2 cup of water,  mix well and cook it covered till done.
  4. Reduce the flame to low and add the ground paste and mix well.
  5. Add roasted fenugreek powder and ghee and mix well. Adjust the salt and heat at low flame for 3-4 minutes. Don't allow to boil.
  6. Heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and pour this seasoning over the curry and mix well. 
  7. Keep it covered till ready to serve and then serve with rice...

Monday, 9 September 2019

Vada Kootu Curry


Ingredients:

1/4 cup whole urad dal
1 small green chilli, finely chopped
1 tsp ginger, finely chopped
few curry leaves, finely chopped
2 medium potatoes
2 medium onions, chopped
1/4 tsp turmeric powder
1/4 tsp pepper powder
1 tsp kashmiri chilli powder
1 tsp coriander powder
1 cup thin coconut milk
1/2-3/4 cup thick coconut milk
3/4 tsp gram masala
salt to taste
1 tsp mustard seeds
4 dry red chillies
a  sprig of curry leaves
oil as required

Preparation:
  1. Soak urad dal in water for 2-3 hours. Then grind it adding about 3-4 tsp of water till fluffy thick batter.
  2. Transfer this to a bowl and add chopped green chilli, ginger, few chopped curry leaves and salt and mix well.
  3. Heat oil in a pan on medium flame.
  4. Wet your palm with water, take little batter and make small balls. Drop them into the hot oil and fry till light golden. Keep the vadas aside.
  5. Peel the potatoes and cut them into cubes.
  6. Heat 1 tbsp oil in a pan and add onions and potatoes and saute for 5 minutes.
  7. Add turmeric powder, pepper powder, kashmiri chilli powder and coriander powder and saute till the raw smell disappears.
  8. Add thin coconut milk and salt and cook it covered at medium flame until potatoes are cooked.
  9. Add the thick coconut milk and garam masala and mix well for 2-3 minutes. 
  10. Add the fried vadas and mix well. Check and adjust salt. Switch off the flame and keep it covered.
  11. Heat 1/2 tbsp oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry.
  12. Pour this seasoning to the kootu curry and keep it covered... Serve as a side dish with rice...
Recipe Source: Lekshmi Nair 

Sunday, 8 September 2019

Papaya Pachadi


Ingredients:

1 cup papaya, 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 papaya into small cubes and cook it in a pan adding 1 slit green chilli, salt and enough water till soft.
  2. Grind grated coconut with cumin seeds, 2 green chillies and 1/2 tsp mustard seeds to a smooth paste.
  3. Mix this ground coconut paste with yoghurt and then add to the cooked papaya, 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 pachadi...Serve with rice... 

Saturday, 7 September 2019

Chakkara Kadu Manga


Ingredients:

2 half-ripened mangoes
1/4 cup powdered jaggery
4 whole dry red chillies
4 garlic cloves
1/2 tsp mustard seeds
salt to taste
1 tbsp oil

Preparation:
  1. Wash and cut the mangoes into long, thick pieces.
  2. Grind garlic with red chillies and keep it aside.
  3. Heat oil in a pan and splutter mustard seeds. Add chilli-garlic paste to this and stir well for few seconds.
  4. Add the mango pieces and saute for a minute. Then add 2 cups of water.
  5. When the mango is cooked, add grated jaggery and salt to taste. 
  6. Cook till the pieces are soft and the gravy thickens. Serve hot with steamed rice..
Recipe Source: Ummi Abdullah

Friday, 6 September 2019

Green Gram - Pumpkin / Cherupayar - Mathanga Erissery


Ingredients:

1 cup cherupayar / green gram
2 cups pumpkin/ mathanga, cut into cubes
1 cup grated coconut
1- 1 1/2 tsp chilli powder
1 tsp turmeric powder
1/2 tsp cumin seeds
3 green chillies, slit
1 tsp mustard seeds
3 dry red chillies
2 sprig curry leaves
salt as required
1 tbsp oil

Preparation:
  1. Soak the green gram in water for 5 hours.
  2. Grind 3/4 cup grated coconut with cumin seeds to a smooth paste adding little water and keep it aside.
  3. In a pressure cooker, add the washed green gram and salt and cook it adding about 2 cups of water for about 2 whistles. Switch off the flame and keep it aside.
  4. Meanwhile, cook the cubed pumpkin pieces with chilli powder, turmeric powder and salt adding little water until soft.
  5. Add the ground coconut paste and slit green chillies into this and mix well.
  6. When it starts to boil, add the cooked green gram and mix well and cook for few minutes. Adjust the salt.
  7. Heat oil in another pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry well.
  8. Add 1/4 cup grated coconut to this, mix well and fry till brown. Pour this tempering to the erissery and mix well. Serve with rice...

Thursday, 5 September 2019

Rose Sarbath


Ingredients:

2 cups chilled milk
1 cup cold milk
2 tbsp rose syrup
2-3 tbsp sugar
2 tbsp basil seeds/ sabja seeds/ kaskas

Preparation:
  1. Soak the basil seeds in 1/2 cup of water for 10-15 minutes.
  2. In a blender, add milk, rose syrup and sugar and blend well.
  3. Transfer it into a jug/ bowl and add the soaked basil seeds and stir well.
  4. Pour into serving glasses and serve...

Tuesday, 3 September 2019

Scrambled Egg / Egg Bhurji


Ingredients:

3 or 4 eggs
1 big onion, chopped
1 medium tomato, chopped
3 green chillies, chopped
1/4-1/2 tsp chilli powder
1/2 tsp pepper powder
few curry leaves
1 tbsp coriander leaves, chopped
salt to taste
1 tbsp oil

Preparation:
  1. Beat eggs in a bowl adding 1/4 tsp pepper powder and salt and keep it aside.
  2. Heat oil in a pan and add chopped onion and saute for 2-3 minutes.
  3. Then add green chillies, curry leaves and tomato and saute for few minutes.
  4. Add chilli powder and remaining pepper powder and saute for 2 minutes.
  5. Now add the beaten egg and scramble it well on medium flame. Adjust the salt.
  6. Add coriander leaves and remove it from flame. Serve it hot...

Monday, 2 September 2019

Squid / Koonthal Vattichathu


Ingredients:

1/2 kg squid, cleaned
1 medium onion, sliced
1 medium tomato, chopped
2 tsp ginger-garlic paste
1 tbsp tamarind juice
3-4 tsp chilli powder
1/2 tsp turmeric powder
2 sprig curry leaves
salt to taste
2 tbsp coconut oil

Preparation:
  1. Clean and cut squid into pieces.
  2. In a kadai/ pan , add cleaned squid, sliced onion, tomato, ginger-garlic paste, tamarind juice, salt, chilli powder and turmeric powder and mix well with your hand.
  3. Cook it covered until the squid gets cooked. Then remove the lid and cook it for another 5 minutes until it gets dry.
  4. Heat coconut oil in another pan and add curry leaves. Now add the cooked squid and saute well at low-medium flame till dry... Remove from flame and serve hot...

Monday, 6 May 2019

Dates With Honey And Sesame


Ingredients:

15 dates
15 almonds
2 tbsp honey
1 tbsp white sesame seeds
1/2 tsp ghee

Preparation:
  1. Heat ghee in a pan over low flame and roast the almonds till golden brown for about 5 minutes. Transfer this to a kitchen towel and keep it aside.
  2. Remove the seeds/pits of the dates by making a slit on one side of the date and stuff each dates with a roasted almond.
  3. Drizzle honey all over the dates and sprinkle sesame seeds over it. Let it sit for an hour and then serve...
Recipe Source: Sanaa's Recipe Note Book

Sunday, 10 February 2019

Pomegranate Spritzer


                For Muslim Food Bloggers group challenge, this month's theme is  " Cooking with an  Ingredient - Pomegranate ". I prepared Pomegranate Spritzer which will serve as a refreshing drink especially during summer..

Ingredients:

1 big pomegranate / 2 cups of pomegranate arils (seeds)
2 tbsp sugar
3 tbsp lemon juice
1- 1 1/2 cup chilled sprite/ 7 up / soda
ice cubes

Preparation:
  1. Add the pomegranate seeds in a blender and blend well. Then using a strainer and a spoon, extract the juice to a bowl.
  2. In a blender, add the pomegranate juice, lemon juice, sugar and ice cubes and blend well.
  3. Then fill half of 2-3 serving glasses with this prepared juice and pour chilled sprite/7 up/soda on top. Add ice cubes and serve immediately garnished with pomegranate seeds...

Friday, 8 February 2019

Squid Tomato Roast / Koonthal Thakkali Roast


Ingredients:

1/2 kg squid/ koonthal
1 big onion, chopped
3 big tomatoes, chopped
1 tbsp ginger-garlic paste
2 green chillies, chopped
2 sprig curry leaves
2 tsp kashmiri chilli powder
1/2 tsp turmeric powder
1 tsp pepper powder
1 tsp coriander powder
1/2 tsp garam masala
salt to taste
2 tbsp oil

Preparation:
  1. Clean the squid and cut into small pieces and then pressure cook it along with pepper powder,  1/4 tsp turmeric powder, 1/2 tbsp ginger-garlic paste and salt for 1 whistle.
  2. Heat oil in another pan and add chopped onion and saute well until golden in colour.
  3. Add 1/2 tbsp ginger-garlic paste, green chillies and curry leaves and saute until the raw smell disappears.
  4. Reduce the flame to low and add kashmiri chilli powder, coriander powder, 1/4 tsp turmeric powder and garam masala and mix well until dark in colour.
  5. Add chopped tomatoes into this and saute until tomatoes are soft and mashed well.
  6. Then add the cooked squid, mix well and cook until the gravy thickens and masala is well coated with squid.
  7. Remove from the flame and serve hot...

Wednesday, 6 February 2019

Papaya - Vellapayar ( Black Eyed Beans) Erissery


Ingredients:

2 cups raw papaya / 1 medium papaya
1/4 cup vellapayar/ black eyed beans
1/2 tsp turmeric powder
1-1 1/2 tsp chilli powder
1 cup grated coconut
2 garlic cloves
1/2 tsp cumin seeds
3 shallots
2 dry red chillies
1 sprig curry leaves
1 tsp mustard seeds
1/2 tsp urad dal
salt to taste
2 tbsp oil

Preparation:
  1. Cook the vellapayar in a pressure cooker adding enough water for 2 whistles.
  2. Grind 3/4 cup grated coconut, garlic and cumin seeds together to a coarse paste adding little water and keep it aside.
  3. Peel and chop papaya into cubes and pressure cook it with turmeric powder and chilli powder for 1 whistle.
  4. Add the cooked vellapayar, ground coconut paste and salt to the cooked papaya and bring this to boil. Add little water if required.
  5. When the curry thickens, switch off the flame.
  6. Heat oil in a small pan and splutter mustard seeds and add urad dal. 
  7. Add dry red chillies, curry leaves, shallots and 1/4 cup grated coconut and fry till coconut turns light brown in colour.
  8. Switch off the flame and pour this tempering over the curry. Mix well and serve hot with rice..

Monday, 4 February 2019

Paneer Varattiyathu


Ingredients:

180 gm paneer
1 big onion, sliced
2 green chillies, slit
2 sprig curry leaves
1 tbsp ginger-garlic paste
1 tbsp kashmiri chilli powder
1 tbsp coriander powder
1 tsp turmeric powder
2-3 tbsp cashew nuts
3-4 tbsp oil
salt to taste

Preparation:
  1. Cut paneer into cubes and keep it aside. Soak cashew nuts in little hot water for half an hour.
  2. Heat oil in a pan and add sliced onion and saute well till brown.
  3. Add slit green chillies and curry leaves and saute for 1-2 minutes.
  4. Reduce the flame and add ginger-garlic paste and saute for 2 minutes.
  5. Add kashmiri chilli powder, coriander powder and turmeric powder to this and saute for 2 minutes until their raw smell disappears.
  6. Add paneer cubes, cashew paste, salt and required water and mix well till masala is well coated with paneer.
  7. Then cook it covered at medium flame till the paneer is cooked and well coated with masala. Mix well and switch off the flame...Serve hot..

Saturday, 2 February 2019

Ari Poori


Ingredients:

1 cup raw rice / pachari
1/2 cup grated coconut
1 cup maida
1 cup rava/ semolina
salt to taste
water as required
oil for frying

Preparation:
  1. Soak the rice in water for 3-4 hours. Grind it along with grated coconut and salt adding enough water.
  2. Mix this ground paste with maida and rava and knead well to a smooth dough.
  3. Divide the prepared dough into small balls and prepare poori using a pathiri press.
  4. Heat oil in a pan and deep fry the poori's on both sides... Serve hot with curry...

Wednesday, 30 January 2019

Mixed Fried Rice


Ingredients:

3 cups basmati rice
4 1/2 cup boiling water
2 chicken breast
3 eggs
2 carrots
1 small capsicum
1 cup cabbage
12 beans
3 garlic cloves, finely chopped
spring onion, chopped
2 1/2-3 tsp pepper powder
2-3 tbsp soy sauce
salt to taste
oil as required

Preparation:
  1. Heat 2 tbsp oil in a pan and add the drained rice and saute for a minute adding enough salt. Add boiling water into this, mix well and cook covered on low flame till done. Keep it aside.
  2. In a pan, add the chicken pieces, 1 tsp pepper powder and salt and cook it adding enough water. 
  3. Shred the cooked chicken into pieces.  Heat little oil in a pan and saute the shredded chicken till it turns light brown and keep it aside.
  4. In another bowl, add eggs, 1/2 tsp pepper powder and salt and beat well. Heat little oil in a pan and pour the beaten egg and scramble it well and keep it aside.
  5. Cut carrot, beans, capsicum and cabbage lengthwise.
  6. Heat oil in a large pan and add garlic and saute till the raw smell disappears.
  7. Add chopped carrot, cabbage, beans and capsicum to this and saute till it turns soft.
  8. Then add fried shredded chicken, scrambled eggs, soy sauce, 1-1 1/2 tsp pepper powder, chopped spring onion and salt one after the other and mix well.
  9. Add the cooked rice to this and sprinkle little soy sauce and pepper powder and stir well on low flame till well combined.
  10. Heat it on low flame for about 6-8 minutes. Remove it from flame, garnish with spring onion and serve hot...
  • You can also prepare the rice by draining method - In a large pan, boil enough water and cook the rice with salt for about 15 minutes or till done. Drain the water and keep it aside to cool.

Saturday, 26 January 2019

Tricolor Coconut Chutneys


Ingredients:

Tomato Coconut Chutney ( Saffron Colour)

1/2 cup grated coconut
2 small tomatoes, chopped
1/4-1/2 tsp tamarind
3 dried red chillies
1/2 tsp urad dal
1/2 tsp mustard seeds
few curry leaves
salt to taste
1 tbsp oil

Coconut Curd Chutney ( White Colour)

1/2 cup grated coconut
4 tbsp yoghurt
1/2 inch ginger, chopped
1-2 green chillies
3 tbsp roasted chana dal
3/4 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves
salt to taste
a pinch of asafoetida
1 tbsp oil

Coriander Coconut Chutney (Green Colour)

3/4 cup grated coconut
1/2-3/4 cup coriander leaves
1 green chilli
1/2 inch ginger, chopped
1 1/2-2 tbsp roasted chana dal
1/2 tsp lemon juice
1 tsp sugar
salt to taste
1/2 tsp mustard seeds
3/4 tsp urad dal
a pinch of asafoetida
1 sprig curry leaves
1 tbsp oil


Preparation:

For Tomato Coconut Chutney:
  1. Heat 1 tsp oil in a pan and add urad dal and broken dried red chillies. Saute for a minute until urad dal turns golden and dried red chillies turn crisp and transfer to a bowl.
  2. In the remaining oil, add chopped tomatoes and saute until mushy. 
  3. Add grated coconut and salt and cook for a minute. Switch off the flame.
  4. Grind dried red chillies and urad dal together and then add tomato-coconut mixture and tamarind to this and grind until smooth.
  5. Heat 1 tsp oil in a pan and splutter mustard seeds and fry dried red chillies and curry leaves.
  6. Pour this tempering over the chutney, stir and serve with idli/ dosa...
For Coconut Curd Chutney:
  1. In a bowl, whisk yoghurt till smooth and keep it aside.
  2. Grind grated coconut, roasted chana dal, ginger, green chillies and salt adding 5-6 tbsp of water till smooth. Mix this with the whisked yoghurt and keep it aside.
  3. Heat 1 tbsp oil in a pan ans splutter mustard seeds. Add dry red chillies, curry leaves and a pinch of asafoetida and fry for few seconds. Pour this over the chutney and stir. Serve with idli/ dosa,,
For Coriander Coconut Chutney:
  1. In a blender, add grated coconut, coriander leaves, green chilli, ginger, roasted chana dal, lemon juice, sugar and salt and grind adding enough water till smooth.
  2. Heat oil in a pan and splutter mustard seeds and fry urad dal till brown. Add a pinch of asafoetida and curry leaves and pour this tempering over chutney and stir. Serve with idli/ dosa...
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