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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..


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

  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


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

  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


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

  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


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

  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


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

  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...
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