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Wednesday, 30 January 2019

Mixed Fried Rice


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

  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


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


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...

Wednesday, 23 January 2019

Honey Mug Cake


4 tbsp all purpose flour
1/4 tsp baking powder
3 tbsp brown sugar
2 tbsp honey
2 tbsp melted butter
1 egg
1/2 tsp vanilla essence

  1. Add the honey, egg, butter and vanilla essence in a large microwave safe mug and beat with a fork until combined.
  2. Add the sugar, baking powder and flour and beat again until fully combined and smooth.
  3. Then cook in the microwave on high for 90 seconds until cooked. Then allow to cool, drizzle with some honey (optional) and serve...
Recipe Source: asheescookbook.com

Sunday, 20 January 2019

Mushroom Egg Bhurji / Scrambled Egg With Mushroom


200 gm mushroom
2 eggs
1 large onion, chopped
1 large tomato, chopped
2 green chillies, chopped
2 tsp ginger-garlic paste
1 tsp coriander powder
1/2 tsp turmeric powder
1/2-1 tsp garam masala
2 tbsp coriander leaves, chopped
1/2 tsp cumin seeds
1 sprig curry leaves
salt to taste
2 tbsp oil

  1. Clean and chop the mushrooms into pieces and keep it aside.
  2. Heat oil in a pan and add cumin seeds and curry leaves. 
  3. Add chopped onion, green chillies and little salt and saute until the onions turn transparent.
  4. Add the ginger-garlic paste and saute until the raw smell disappears.
  5. Add the chopped tomato, mix well and cook it covered until soft and well cooked.
  6. Add coriander powder, turmeric powder and garam masala and mix well for 2 minutes.
  7. Add the chopped mushrooms to this, mix well and cook it covered for 5 minutes.
  8. Now reduce the heat and push the cooked mushroom into the sides of the pan and break the eggs into the centre and scramble it well at high flame.
  9. Then mix the mushrooms with the scrambled eggs. Add chopped coriander leaves and adjust the salt. 
  10. Switch off the flame and serve hot..
  • While cooking mushroom, no need to add water. The mushroom will leave out some water which is enough for cooking.... 

Friday, 18 January 2019

Baked Salmon With Indian Spices


1/2 kg boneless salmon fillet, cut into pieces
2 1/2 tsp kashmiri chilli powder
1 1/2 tsp pepper powder
1/4 tsp turmeric powder
1/2 tsp fennel powder
1/2 tsp cumin powder
1/2 tsp garlic, finely chopped
2-4 tbsp melted butter / olive oil
2 1/2 tbsp lemon juice
salt to taste

  1. Wash the fish fillets and allow it to drain and then pat dry using a paper towel.
  2. In a bowl, add chilli powder, pepper powder, turmeric powder, fennel powder, cumin powder, garlic, lemon juice and salt and make a paste by adding 2-3 tbsp of water. Keep it aside.
  3. Now brush half of the olive oil/ melted butter on the fish fillet and let it sit for about a minute.
  4. Then apply the marinade evenly on the fish fillets and refrigerate it for about 15-20 minutes.
  5. Preheat the oven to 200 degree celcius and line the baking tray with aluminium foil. Remove any excess marinade from the fish fillets and place them in the baking tray.
  6. Bake it in the preheated oven for about 20-25 minutes in the middle rack.
  7. Finally apply the rest of the oil/ butter on the fish fillets and grill it for another 1-2 minutes. 
  8. Serve with some steamed vegetables and salad leaves...

Wednesday, 16 January 2019

Tuna Puttu


1 1/2 cup puttu podi
1/2 cup grated coconut
2 cans of tuna
1 big onion, finely chopped
2-3 green chillies, chopped
2 garlic cloves, crushed
1 small tomato, chopped
1/2 -3/4 tsp chilli powder
1/4 tsp pepper powder
1/4 tsp turmeric powder
1 tbsp coriander leaves, chopped
salt to taste
1 1/2 tbsp oil

  1. Open the cans of tuna, drain away the water and keep it aside.
  2. Mix the puttupodi with little salt and add water little by little to the puttu podi till it becomes wet/ moist and mix thoroughly without any lumps. Keep it aside.
  3. Heat oil in a pan and add chopped onion and garlic and saute well till onion turns transparent.
  4. Add chopped green chillies and tomato and saute well till tomato becomes soft and mushy.
  5. Add chilli powder, turmeric powder, pepper powder and salt and mix well for a minute.
  6. Then add the drained tuna, mix well and cook for 6-8 minutes. Add chopped coriander leaves and mix well. Switch off the flame.
  7. To prepare the puttu, take a chiratta puttu maker and layer it with 1 tbsp grated coconut first, then the tuna masala and then add puttu podi.
  8. Then top it with another layer of tuna masala and some grated coconut.
  9. Fill pressure cooker/ puttu kudam with 2-3 cups of water and bring to a boil.
  10. 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. 
  11. Remove it to a plate and serve hot...

Monday, 14 January 2019

Kadala Thengapal Curry/ Black Chick Peas Curry with Coconut Milk


1 1/2 cup kadala /black chickpeas
1 1/2 cup or 2 onions, chopped
1 tsp ginger, crushed
2 cloves garlic, chopped
1 green chilly, slit
1 medium tomato, chopped
1/2 tsp turmeric powder
1 tsp chilli powder
2 tsp coriander powder
1/4 tsp pepper powder
3/4 tsp garam masala
2 tbsp thengakothu/ coconut slices
1/2-3/4 cup medium thick coconut milk
3/4 tsp mustard seeds
1 dry red chilly
2 sprig curry leaves
3 shallots, sliced
salt to taste
2-3 tbsp coconut oil

  1. Soak kadala/ chickpeas in water for 5-6 hours or overnight and then pressure cook adding 1/4 tsp turmeric powder and enough water. 
  2. Heat oil in a pan over medium heat and add onion, ginger, green chillies and few curry leaves and saute until onion turns light brown.
  3. Add 1/2 tsp turmeric powder, chilli powder, coriander powder and pepper powder and saute until their raw smell disappears.
  4. Add chopped tomatoes and saute until soft and mushy. Add coconut slices and garam masala and mix well.
  5. Add cooked kadala along with the gravy and coconut milk and cook covered for 10-15 minutes until gravy thickens. Switch off the flame.
  6. Heat 1 tbsp oil in a small pan over medium flame and splutter mustard seeds. Add dried red chilly and sliced shallots and saute until brown.
  7. Pour this seasoning over the curry and keep covered for 15 minutes. Serve with puttu, appam, idiyappam etc..
  • To make the thick gravy, grind 1/4 cup of the cooked kadala to a fine paste adding little water/ gravy and add to the curry and cook for a few more minutes...
Recipe Source: Yummy O Yummy

Saturday, 12 January 2019

Mango Semiya Payasam


1/2 cup semiya / vermicelli
1/2 cup chawwari / sago
1 cup mango pulp
2 cup coconut milk
2 cup milk
1 tin condensed milk
3/4 cup sugar ( add to your taste)
1/4 tsp cardamom powder
10-12 raisins
10-12 cashew nuts
2 tbsp ghee

  1. Soak the sago in water for 1 hour.
  2. Heat ghee in a pan and roast the cashew nuts and raisins and keep it aside.
  3. Add the vermicelli/ semiya to the same pan and roast until it turns golden brown and keep it aside.
  4. In a thick bottomed pan, add soaked and drained sago and cook on medium-low flame adding enough water till sago turns transparent and bubble-like.
  5. Add coconut milk to this and allow to boil well.
  6. Then add the roasted semiya, mix well and cook until it becomes soft.
  7. Add mango pulp to this and stir well. When it starts to thicken, add condensed milk and milk and mix well.
  8. Then add the sugar, stir well and cook till it dissolves and boils well.
  9. When the payasam has reached the right consistency, add cardamom powder and mix well.
  10. Garnish with roasted cashew nuts and raisins and switch off the flame. Serve it warm...
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