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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...


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

  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 a minute. 
  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... 

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Wednesday, 9 October 2019

Kadala / Black Chickpeas Masala Gravy


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

  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


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

  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


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

  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


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

  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


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

  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


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

  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


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

  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


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

  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


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

  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..
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