Monday, November 30, 2009

Pineapple Rava Kesari

 Ingredients:

Rawa - 1cup
Pineapple ,pureed - 1cup
Sugar - 1 cup
Saffron(Kesar) - 4 strands,Soaked in 1tsp milk
Ghee -2tbsp
Water - 2cups

For garnishing

Fried Cashews & raisins
Pineapple chunks

Method:

Heat 1tbsp ghee in a pan.Add and fry the rawa tilla nice aroma comes out.Keep aside.
Same pan add ghee,Pineapple puree,water and sugar.Boil it.Add rava to it slowly by stirring continuously ,so that no lumps are formed.Add saffron to this.Switch off the stove.Garnish with pineapple chunks ,fried cashews and raisins.

Friday, November 27, 2009

Erachi Pathiri(Fried Pathiri Suffed with chicken masala )


Ingredients:

For Dough(Pathiri)

Whole Wheat flour - 1cup
All purpose flour - 1cup
Salt
Water

For Chicken Filling

Boneless Chicken - 1/2 kilo
Turmeric Powder - 1/4tsp
Chilli powder - 1/2tsp
Green chillies - 3
Chopped Ginger -1 tsp
Chopped Garlic - 1tsp
Garam masala Powder -1/2 tsp
Chopped Onion - 1,big
Coriander leaves
Mint leaves(optional)
Coconut oil

Method:

Cook the chicken with sat,turmeric ,chilli powder,garam masala  and little water.Allow to cool . Mince the chicken and set it aside.
In a pan heat oil and add chopped ginger,garlic ,green chillies and onion.Saute well till the onion become soft.Add the minced chicken and saute for a while.Add chopped mint leaves and coriander leaves.Adjust the salt.Filling is ready.Keep it aside.
In a bowl mix together wheat flour,all purpose flour and salt.Add enough water and make a smooth dough.
Divide into equal sized small balls.Roll it and add the filling in the centre.Cover it with another pathiri.Slowly press the edges using fingers to seal all the masala in.Repeat the same process .
Heat oil in a pan .Deep fry the pathiris.Serve hot.


Thursday, November 26, 2009

Madhura Seva

Ingredients:

Gram flour -2 cups
Sugar -3/4 cup
Salt - a pinch
Water

Method:
Mix salt and gram flour.Slowly add warm water to this and make a smooth dough.Knead the dough for a minute.Heat oil in a pan.Press the dough through a  mould of seva press into hot oil and fry it till golden brown.Remove from oil and let it cool.
Dissolve the sugar in 1 1/4 cups of water.Boil the syrup till one thread consistency is reached.
Add the fried seva into this and mix well .Allow them to cool.When it completely cools store them in airtight containers.



Wednesday, November 25, 2009

Vegetable Stew

Ingredients:

Cardmom -2
Cloves - 2
Cinnomon -2 pieces
Bay leaf -1
Star anise -1
Coconut oil- 1tbsp
Potato - 2,cubed
Carrot - 1,cubed
Green beans -4,sliced
Onion -1,sliced
Green chillies - 2
Ginger-garlic paste - 1tsp
Thin Coconut milk - 1 1/2cups
Thick coconut milk - 1/2 cup
Curry leaves
Salt

Method:

Pressure cook carrot and potatos till they become soft and keep it aside.In a  pan add oil and saute the raw spices.Add green chillies,curry leaves,ginger-garlic paste ,beans and onion.Saute for a minute.Add the thin coconut milk and enough salt.boil them.Add the cooked carrot and potato to this.Boil it for 2 minutes.Pour the thick coconut milk and reduce the flame to low.Cook for 2 more minutes.Serve with Appam or idiyappam.

Tuesday, November 24, 2009

Tomato Rice


Ingredients:

Basmati rice - 2 cups
Tomato - 5,medium
Onion - 1
Green chillies - 3
Chilli powder - 1/2tsp
Ginger-garlic paste - 1tbsp
Coriander leaves
Mint leaves

For seasoning:

Ghee - 1tbsp
Mustard seeds - 1/2tsp
Chana dal -1tsp
Urad dal -1tsp
Curry leaves

Method:

Cook the rice with salt and keep it aside.In a pan heat ghee and splutter mustard and curry leaves.Add urad dal and chana dal and saute well till it become golden brown colour.Add onion,ginger-garlic paste and green chillies.Saute well till the onion become translucent.Add chilli powder,mint leaves and chopped tomatoes.When the tomatoes are cooked add the rice and mix well.Garnish with Coriander leaves.

Awards from Rohini

My blogger friend Rohini passed this appreciation award.Thanks a ton dear for remembering me:)


I would like to share this award to all my blogger friends.Plz feel free to copy  this and post it on your blog!

Monday, November 23, 2009

Unakka kappa (Dried Tapioca ) Vevichathu With Ulli Chammanthi

Ingredients:

Unakka kappa - 2cups
Grated Coconut - 1 cup
Green chillies -3
Shallots -6
Salt
Coconut Oil

Method:

Wash and soak the kappa in water overnight.Drain and boil the kappa with 4 cups of water.Strain the water and again add fresh water to it.Cook the kappa till it become soft.keep it aside.
Crush together coconut,green chillies,salt and shallots .Add this to the kappa and mix well.Pour 1tbsp of coconut and again mix well.


Ulli Chammanthi:


Ingredients:

Shallots -15
Dry red chillies - 4to5
Salt
Coconut oil

Method:

In a pan dry roast the red chillies for a minute.Crush together red chillies,shallota and salt.Add coconut oil to this and mix well.Serve with kappa.

Saturday, November 21, 2009

Chettinad Pepper Chicken

Ingredients:

Cardmom -2
Cinnomon -2 pieces
Cloves - 2
Bay leaf -1
Fennel seeds -1tsp
Curry leaves
Coriander leaves
Chicken - 1/2 kilo
Finely chopped onion - 2,medium
Finely chopped tomato - 1,big
Ginger-garlic paste -1tbsp
Chilli powder - 1tsp
Coriander powder -1tbsp
Crushed Pepper corns - 1tbsp
Lemon juice -1tsp

Method:

Heat oil in a pan.Add cinnomon,cardmom,cloves,bay leaves and fennel seeds.Saute well for a minute.Add the finely chopped onion and ginger garlic paste .Saute well till the onion becomes translucent.Add the chopped tomato and cook well.Add  chilli powder,coriander powder and curry leaves.Mix well.Add the chicken pieces .Saute for 2 minutes, So the moisture from the chicken comes out.Add enough water and salt.Close it and cook it till the chicken is done.Once the chicken pieces are done add the crushed peppercorns and mix it.Sprinkle lemon juice and  coriander leaves.Serve hot with bread or rice.

Friday, November 20, 2009

Okra Pepper Salt

This is an excellent dish prepared using 'Okra' -In Chinese Style . I  got this great  recipe from my friend Geetha.It just tastes awesome . On top of it,  it is very easy to prepare. Thank you so much  Geetha for sharing .Give it a try  and am sure your family will love this .
Here  is the recipe...

Ingredients:

Okra - 100g
Chopped Onion - 1,medium
Green chillies - 2
Garlic cloves -4
Corn flour -2tsp
All purpose flour -1tsp
Spring onion - 2 stalks (cut diagonally for garnishing)
Freshly grounded pepper -1tsp
Salt to taste
Egg - 1(optional)
Oil for frying

Method:

1.Cut the okra diagonally and keep it aside.
2.In a bowl mix together all purpose flour,1/2tsp cornflour,salt,1/2tsp pepper power and egg.(if you don't like to use egg ,just add little  water to the flour ).Add okra to this and mix well.
3.Heat oil in a pan.Roll the okra mixture to the remaining corn flour and deep fry it.
4.In a pan heat 1tbsp oil and saute chopped onion,garlic and green chillies till the onion become soft.
5.Add the fried okra , pepper powder and salt.Garnish with spring onion.
5.Serve hot as an appetizer or  serve with rice .



Thursday, November 19, 2009

Kannur style Thakkali(Tomato) Pachadi

Ingredients:

Tomato - 2,big
Red chilli powder - 1/2tsp
Salt
Grated coconut - 5 tbsp
Curd -5tbsp
Mustard seeds -1/2tsp

For seasoning

Coconut oil
Mustard seeds
curry leaves
dry red chillies

Method:

1.In a bowl add chopped tomatoes,red chilli powder and salt.Mix with your hands.
2.Grind together coconut and mustard seeds.Add curd to this grind it once more.
3.Pour this to the tomatoes and mix well.Adjust the salt
4.In a pan add coconut oil and splutter the mustard seeds,curry leaves and dry red chillies.
5.Pour this on top of the pachadi and mix well.
6.Serve with rice.

Wednesday, November 18, 2009

Chicken Cutlet

Ingredients:

Boneless chicken - 1/2 kilo
Turmeric powder - 1/4tsp
Chilli powder - 1tsp
salt to taste
 Chopped Onion -1,big
Chopped ginger - 1tbsp
chopped garlic -1tbsp
chopped greenchillies -3
Garam masala -1/2tbsp
Mint leaves
Coriander leaves
Boiled potato -2
Bread crumbs-as reqd
Egg white -2
Pepper powder - 1/4tsp
Method:

Cook the chicken with little bit water,turmeric,chilli powder and salt.Mince the chicken and keep it aside.
In a pan heat oil and add chopped ginger,garlic and greenchillies.Saute well.Add onion and cook it till it become soft.Add garam masala,chopped mint leaves , coriander leaves and salt.Add the minced chicken and mix well.Turn off the stove and add the mashed potato and mix well.allow it to cool.Make small balls out of it and roll into desired shapes.
In a bowl  add egg whites,pepper powder and salt.Beat well.
Dip each cutlet in egg whites and roll with bread crumbs.Deep fry it in oil.Serve hot with tomato ketchup.

Tuesday, November 17, 2009

Apple Jam

Ingredients:

Apple - 4 ,medium,peeled and chopped
Sugar - 1/2 cup
Lemon juice - 2tbsp

Method:

1.Mix sugar and chopped apples in a microwave safe bowl.Cover and microwave it for 2- 4miutes at
   maximum power or till  apples are softened.
2.Blend this apple mixture  in a blender.
3.Microwave this blended mixture at 60% of power for 8 -10 minutes or till its thickened.
   Stir it  every 2 minutes.
4.Add the lemon juice and mix well.
5.Pour this to a glass bottle . Allow it to cool and refrigerate it.


AWARD from GULMOHAR

I have received this lovely award from Gulmohar of Collaborative Curry.Thank you so much Nami.

I would like to share this awrad with the following blogger friends.
Sangeetha of kothiyavunu


.

Monday, November 16, 2009

Pineapple Pulisseri

Ingredients:

Pineapple (ripe) - 2cup cubed
Turmeric Powder - 1/2tsp
Salt

For grinding

Grated coconut - 1/2cup
greenchillies -3
cumin seeds -a pinch(optional)

For seasoning

Coconut oil 
Mustard seeds 
Curry leaves
Dried red chillies


Method:

Cook the pineapple cubes along with some water,salt and turmeric powder on medium heat till the pieces are soft.Add the ground paste of  coconut to this.Boil it for 5 minutes.Add the well beaten curd and mix it well.Turn off the heat.In a small pan heat oil and splutter mustard seeds,curry leaves and red chillies.Add this to pulisseri.Serve with rice and papadam.



Saturday, November 14, 2009

Malabar Chicken Biriyani

Ingredients:

For Rice

Basmati rice - 2 cups
Cloves - 3
Cinnamon -3pieces
Cardmom -3
Ghee - 2tbsp
Water - 3cups
Rose water - 1tsp
Salt


For Chicken masala

6 big chicken pieces
4 big onions
4 big tomatoes
7Green chillies
1 big piece of ginger
6 big garlic pods
3tbsp of chopped mint leaves
3tbsp of chopped coriander leaves
2 tsp Biriyani masala(below)
1tbsp Lime  juice

Biriyani masala

Cinnomon  - 1big piece
Cardmom - 3
Cloves -3
Nutmeg -1
Caraway seeds- 1/2tsp
Fennel seeds -1/2tsp
Cumin seeds-1/2tsp
Mace-2
Dry roast all together and grind to a fine powder.


For Garnishing

Raw cashews and raisins
Saffron 2 strand
Milk -2tbsp
Coriander leaves
Method:

Preparing the  Chicken masala

1.In a pan add 5tbsp of ghee and fry the thinly sliced onions.
2.Fry them till it become crispy and nice golden   colour.Keep it aside.
We will use these fried onions  for the chicken masala and for garnishing.This will give a nice flavour to the Biriyani.
3.Crush together ginger,garlic and greenchillies.

4.In a big pan add the tomatoes and saute well till it become soft(don't need to add ghee here).
5.Add some water and cook the tomatoes.
6Add the crushed mixture and saute well.
7.Add the cleaned chicken  pieces and some water to cook the chicken.
8.Add the chopped Mint leaves and salt .Cover  and cook it till the chicken is done.
9.Add  3/4 of the fried onions and cook for 5minutes . 
10.Add garam masala,lemon juice and coriander leaves and mix well.Cover it and keep it aside.

Preparing the  Rice

1.Soak the rice for 30 minutes.
2.In a pan add 2tbsp ghee , cloves,cinnomon and cardmom.saute well for a minute.
3.Add the washed rice and saute it for sometime.
4.Pour 3cups of water and salt to the rice.
5.Add rose water and cook  rice till soft and all the water is absorbed.Keep it aside..

6.Mix saffron strands in milk and keep it aside.

Preparing Malabar Chicken biriyani

1.Take a big vessel and add the chicken masala first.
2.Add the cooked rice on top of that.
3.Sprinkle the saffron milk, raw cashews and raisins.
4.Add the remaining fried onions on top of the  rice .
5.cover it tightly and cook it on low flame for 10 minutes.
6.Serve hot with pappadam,pickle and onion raita.

Friday, November 13, 2009

Healthy Vegetable Salad


Ingredients:

Lettuce Leaves
Shredded Carrot
Cucumber
Red Onion
Tomato
Corn Kernels
Olives
Microwave Cooked Vegetables(Cauliflower,broccoli)

For Dressing

Olive Oil -  2tbsp
Lemon Juice -1tbsp
Pepper and Salt

Method:

In a bowl add all the vegetables.Sprinkle  lemon juice and mix it well.Add olive oil,salt and pepper.Mix all the ingredients with a fork.Salad is ready to serve :)

Thursday, November 12, 2009

Beetroot & Dates Pickle

Ingredients:

1 big beetroot(grated)
8 dates(cut into small pieces)
1tsp chilli powder
3-4 garlic pods (grated)
1/2 cup Vinegar
Salt to taste

Method:

In a clean bowl mix together grated beetroot,dates and garlic.Add chilli powder ,salt and vinegar.Mix well and keep refridgerated for 24hours. Make sure to store it in a clean and dry bottle.Take out from fridge and check  the salt and adjust it.Return back to fride.This can be stored for a month or more.



Wednesday, November 11, 2009

Steamed Honey Sponge Cake

Ingredients:

All purpose flour - 1cup
Baking Powder - 1tsp
Baking Soda -1tsp
Custard Powder -1tbsp

Butter - 3tbsp,at room temp.
Brown sugar - 1cup
Cooking oil - 3tbsp
Vanilla Essence - 1tsp
Honey -2tbsp
Eggs -3

Method:

Sift together flour,baking powder,baking soda and custard powder.Keep it aside.

In a bowl add butter and brown sugar.Mix well using a whisk.Add oil and whisk.Add honey and vanilla essence and mix well.Add the eggs 1 at a time and whisk.
Add the flour mixture ,little by little to this.Whisk well after each addition.Now the batter is ready.
Pour this to a well greased dish and cover it with an aluminium foil.Place the dish in a steamer and steam it on low flame for  about 35-40 minutes.After that switch off the stove and allow it to cool.Serve hot with honey.



Recipe Courtesy - http://www.mariasmenu.com/

Tuesday, November 10, 2009

Mango Icecream

Ingredients:

Mango Pulp - 30 oz can
Condensed Milk - 14 oz can
Whipped cream - 250ml
Fresh Mango pieces - 3tbsp(optional)


Method:

In a bowl mix together mango pulp  and condensed milk.Add  whipped cream and mix gently using  a whisk .Pour this to a dish and cover it tightly.Place in the freezer for 2 hrs.After 2 hours ,take the dish and mix the mango pieces and return  dish to the freezer.Freeze for another 3 hours.Serve the icecream with a scooper and enjoy!!!

Monday, November 9, 2009

Kozhukkatta

Ingredients:

Roasted rice flour - 2 cups
Oil - 1tsp
Water -as reqd.


For filling

Grated jaggiri - 1/2 cup
Grated Coconut - 3/4cup
Cardmom Powder - a pinch

Method:

Heat water in a vessel.Add salt and oil.Add this boiling water to the rice flour and knead to make a smooth dough.(same procedure to make idiyappam dough).Keep it aside.

Mix together gaggiri ,grated coconut and cardmom powder.
Divide the dough into 8-9 equal parts.Take one ball and make a big  hole in the middle of this ball and put the filling inside that whole and close it gently.Finish the dough by repeating the same method.Steam it for 15 minutes.Serve hot with tea.

Friday, November 6, 2009

Pazham Cake

Pazham cake is a traditional and yummy snack which is famous in the Malabar region of Kerala. It is famous among Muslim community and they prepare this during the Ramadan days. I bet your family will love this. My husband finished the entire cake in one go!

Recipe courtesy "Taste of kerala" of Amrutha  TV.

Ingredients:

2 Ripe Banana
3 large eggs
3tbsp sugar
Ghee - 2tbsp
Raw cashews and raisins -1tbsp

For garnishing

Fried cashews and raisins
Cherries

Method

Cut the banana into small pieces.In a wide pan add ghee and saute the banana pieces till it become golden brown colour.Keep it aside.
In a bowl beat the eggs with sugar.Add the banana and raw cashews and raisins .Mix well.
In a thick bottomed pan add some ghee and spread it well.Pour the egge mixture to this.Cover it and cook it on low flame till the top part is set.It took me 20 minutes.When it is cooked transfer into a plate and garnish with cherries and fried cashews and raisins.Serve hot with tea.


AWARDS from  Sangeetha and Priya

I have  received these lovely awards  from Sangeetha of Kothiyavunu and Priya of Priya's Recipes.
Thanks you so much dears...:)


Thursday, November 5, 2009

Dal Makhani




Ingredients:

Whole urad dal - 1cup
Kidney beans(rajma) - 1/4cup
Channa Dal - 2tbsp
Ghee - 1tbsp
Dried red chilly -1
Ginger-garlic paste -1tbsp
Tomato - 2 ,Pureed
Coriander powder - 1tbsp
Garam masala -1/2tbsp
Butter -1tbsp
Milk - 1/2 cup
Whipping cream - 1/2 cup

Method:

Wash and soak the  dals  in water for 8hours.Discard  water from the dals and add enough fresh water .Pressure cook the dals with salt ,ghee and redchilli.When it is cooked mash the dal with a spoon.keep it aside.
Heat oil in a pan.Add the pureed tomato.When it is almost dry add ginger-garlic paste,coriander powder and garam masala powder.Saute well for 3 minutes.Add kasoori methi powder.Pour the dal mixture , butter and milk to this.Mix well and cook it for another 20 minutes.Add cream and mix well.Serve hot with breads.

Wednesday, November 4, 2009

Prawn Masala

 Ingredients:

300g Prawns  
2 medium Onion
2 medium Tomato
2tbsp Kashmiri chilli powder
1/2tsp Turmeric powder
Green chilli - 2
Salt
Curry leaves
Coconut oil

Method:
Marinate the prawns with salt,turmeric and chilli powder and keep it aside for 15 minutes.In a clay pot add chopped Onion,tomato ,marinated prawns and green chillies.Cover it and cook it till the prawns are tender and soft.Add Coconut oil and curry leaves .Mix well.serve with rice.

Tuesday, November 3, 2009

Beetroot Pachadi

Ingredients:

Beetroot - 1big
Curd - 1cup
Salt to taste

For Grinding

Greenchillies -3
Grated coconut - 1/2cup
Shallot - 4
Mustard seeds- 1/4tsp

For Seasoning

Coconut oil
Mustard seeds
Dry red chillies
Curry leaves

Method:

Peel and grate the beetroot .Cook it in a pan without adding any water.When it is cooked add  coconut mixture and saute well for 5 minutes.Add  curd and mix well.Do not over boil it .In a pan add oil and splutter the mustard seeds,red chillies and curry leaves.Add this on top of the curry.Serve with rice.

Award from Sarah

I  have recieved these lovely awards from my friend Sarah Naveen.Thanku so much dear for remembering me :)

I would like like share these awards to the following buddies

Sangeetha
Sangi
Priya
Tina
Sushma
Priya Prasanth
Rohini

Sunday, November 1, 2009

Anchovies/Netholi/Kozhuva Peera


 Anchovy is a small white fish.It is a little time consuming to clean it up.But very healthy and nutritious.In malabar area we don't prepare this 'Peera'..This dish is basically from Kottayam.You can prepare peera with Small Sardines also.

Ingredients:

1 cup washed and cleaned Anchovies
Kudam puli (kokum) - 3pieces
Salt to taste
Coconut oil
Curry leaves

For the masala

1 cup Grated coconut
5 shallots
3 greenchillies
3 garlic pods
1/4tsp turmeric powder
1/2tsp chilli powder

Method:

Crush together shallots,green chillies and garlic , grated coconut,turmeric ,salt and chilli powder.
Heat oil in a pan .Splutter the mustard seeds and curry leaves.Add the coconut mixture and saute well for 1 minute.Add the fish with kudam puli and sprinkle some water.Cover it and cook it till its done.Serve hot with rice.
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