Sree's Recipes

Vegetable Kurma

2010-11-24T18:36:00.000+08:00

Ingredients:

Potato,cubed - 1/2cup
Carrot,cubed-1/2cup
Cauliflower florets - 1/2cup
Green peas - 1/2cup
Green beans - 1/4cup
1 big onion ,chopped
1/4tsp cumin seeds
2tsp ginger-garlic paste
3 cloves
2 cardmom
1 big piece of cinnamon.
3 green chillies
1/4tsp turmeric powder
2tsp coriander powder
1/4cup chopped coriander leaves
1tbsp Vegetable oil

For grinding
Grated coconut - 3tbsp
Cashews - 10
Poppy seeds -1tsp
Fennel seeds - 1/2tsp

Method:

Soak cashews and poppy seeds in water for 10minutes.
Heat oil in a pan.Splutter cumin seeds.Add whole spices and curry leaves, saute well.Add onion,ginger-garlic paste and green chillies.Saute it well till onion turns light brown.Add turmeric and coriander powder and mix well.Put all the veggies and saute for 2-3 minutes.Add enough water and salt to this.Cover and cook it.Mean while grind coconut,soaked cashews and poppy seeds and fennel seeds.Add this to the cooked veggies.Add more water if required.Cook it for another 5 minutes.Garnish with coriander leaves.This kurma goes well with chapati , poori ,appam etc.

Pal Payasam - My 150th post!

2010-11-17T10:03:00.000+08:00

Ingredients

Unakkalari /payasam rice - 1/2cup

Whole milk - 1L

Water - 2cups

Sugar - 3/4cup

Cardmom -2

Payasam rice/Unakkalari

Method:

Mix together milk and water .Boil it in a thick bottomed vessel on medium heat till the milk reduces to half.Wash the rice and add to the boiling milk .Stir it continuously till rice is done.Add sugar and crushed cardmom to this.Cook for 10 more minutes.Switch off stove.Serve hot or chilled.

Koonthal/Squid Roast

2010-11-12T17:23:00.000+08:00

Ingredients:

Koonthal/kanava/Squid - 1/2kg
Onion -1,big
Tomato - 1,medium
Ginger,chopped - 1tsp
Garlic,chopped - 1tsp
Green chillies - 2
Kashmiri chilli powder - 1tsp+ 2tsp
Pepper powder - 1/4tsp
Turmeric powder - 1/4tsp
Garam masala - 1/4tsp
Curry leaves
Oil

Method:

Wash,clean and cut the squid into rings.
Marinate this with 1tsp kashmiri chilli powder,turmeric powder and salt.Keep aside for 1/2an hour.Cook the squid with enough water ,till its done.
In pan add oil.Add sliced onion,ginger,garlic and green chillies.Saute well till the onion become light brown.Add chopped tomato and cook it till it become soft.Add curry leaves and all masala powders , saute it for 2-3 minutes.Add cooked squid ,mix well and roast it for 7-10 minutes on medium flame.Add more oil if there is a need.Serve hot with rice or roti.

Gujia

2010-11-05T12:49:00.000+08:00

Wishing you all a very happy Diwali :)

Ingredients:

For Crust

All purpose flour/maida- 1cup

Rava - 1tbsp

Oil -2tbsp

Warm water- as required

For Filling

Milk powder - 1cup

Whipping cream -1/2cup

Dessicated coconut - 1/2cup

Almonds,sliced - 1/4cup

Sugar - 2tbsp

Cardmom powder - 1/2tsp

For Garnishing

Sugar - 1/2cup

Water - 1/4cup

Sliced almonds &pistachios - as reqd

Method:

Crust

In a bowl mix together maida,rava and oil.Add enough water to make a smooth dough.cover and keep it aside.

Filling

Heat a pan ,add whipping cream and milk powder.Cook on medium heat until the mixture starts leaving the sides.Switch off the heat and add coconut,almonds,sugar and cardmom powder.Mix well.Keep aside.

Mix 2tbsp of water with 1tbsp of maida to make a paste.set aside.

Making the Gujias

Knead the dough and divide into 20 equal sized balls.Roll each ball into about 4-inch diameter.

Dip your finger in the flour paste and spread it around the rim of the rolled dough,but just on the half the circle.

Put the filling in the center and fold it into a semi circle.Press the edges together with your fingers.Make sure the edges are completely sealed.Deep fry them in hot oil.

Garnishing

Boil the sugar and water on medium heat until the syrup is one thread consistency

Dip the gijias into the syrup and coat well.Place the gujias on a wire rack.Garnish the gujias with sliced almonds and pistachios while they are still moist with syrup.

Recipe Courtesy - manjulaskitchen.com

Green Peas Masala

2010-11-02T10:40:00.000+08:00

Ingredients:

Dried green peas -1cup
Onion - 1,big
Tomato - 1.medium
Ginger-garlic paste - 2tsp
Green chillies - 2
Turmeric powder - 1/4tsp
Chilli powder - 1/2tsp
Coriander powder - 2tsp
Meat masala powder - 1/2tsp(i used Eastern meat masala)
Garam masala powder - 1/2tsp
Thin coconut milk - 3/4cup
Thick coconut milk - 1/2cup
Curry leaves - handful
Mustard seeds - 1/2tsp

Method:

Soak green peas in water overnight.Pressure cook it by adding salt and enough water.
Heat oil in a pan.Splutter mustard.Saute curry leaves,finely chopped onion and green chillies.
Add ginger-garlic paste and saute well till the onion become light brown color.Add sliced tomato and cook it till it become mushy.Add all spice powders and saute well for 2-3 minutes on low flames.You can can add 2-3 tbsp of water in this stage.Add well cooked green peas and mix it.Pour thin coconut milk and boil it for 5 minutes.Reduce the flame and add thick coconut milk.Cook for 2-3 minutes.Adjust the salt.Serve with chapthi,appam,idiyappam etc.

Cherupayar /Green Gram Thoran

2010-10-31T23:33:00.000+08:00

Ingredients:

Cherupayar/Green gram - 1cup

Garlic pods -4

Green chillies - 2

Turmeric powder - a pinch

Grated coconut - 1/2cup

Mustard seeds - 1/2tsp

Curry leaves

Oil

Method:

Wash and soak green gram overnight.Cook this with salt and less water, in a pressure cooker for 1whistle .Crush the garlic.Add grated coconut to this and pulse it 2-3 times.

Heat oil in a pan .Splutter mustard and curry leaves.Add coconut mixture and turmeric powder ,saute it for 2-3 minutes.Add the cooked green gram and stir fry it on low flame till all the water is evaporated. Serve with rice.

Pazham Nirachathu/Stuffed Plantains

2010-10-28T13:19:00.000+08:00

Ingredients:

Ripe Plantain/Nenthrapazham - 3

For filling

Grated Coconut - 5tbsp
Cashews,chopped - 8
Raisins- 1tbsp
Sugar - 2tbsp
Ghee - 1tsp or more
Cardmom - 2
Egg - 1(optional)

For covering

Maida - 1/2cup
Sugar - 2tbsp or more
Salt - a pinch
Water

Method:

Heat ghee in a pan and stir fry cashews and raisins.keep aside .Add grated coconut and sugar in the same pan,saute well for 2-3 minutes.If you like to use egg in the filling scramble it andvmix to this coconut mixture.Add cardmom powder and mix well.Switch off the stove and let them cool.

Peel the plantain, and make 1 slit legthwise.Remove the black seeds and fill with coconut-sugar mixture.
Mix together maida,sugar and salt.add water to this and make a thick batter out of it.
Heat oil in a pan .Dip the stuffed plantain in maida batter and deep fry them till they turn golden color.
Cut into small pieces and serve as a snack.

Spinach Cutlet

2010-10-25T21:10:00.000+08:00

Ingredients:

Spinach (cleaned and chopped finely) - 1cup

Potato(boiled) - 2

Channa Dal - 2tbsp

Green chillies - 3

Coriander leaves (chopped finely) - 1/4cup

Garam masala powder - 1/2tsp

Chilli powder - 1/2tsp

All purpose flour/Maida - 4tbsp

Bread Crumbs - as required

Oil for frying

Method:

Cook the dal with enough water,drain and crush them.Boil the potatoes and mash them.

In a bowl mix together finely chopped spinach ,green chillies and coriander leaves.Add chilli powder and garam masala powder to this.Add mashed potatos and crushed dal to this and mix everything well.Adjust the salt.

Make thick paste of maida with little water.Heat oil in a pan.

Make medium balls using the potato-spinach mixture and make desired shape.Dip each one into maida batter and then in the bread crumbs.Deep fry in hot oil.Serve hot .

Gothambu Puttu/Wheat Puttu

2010-10-21T11:47:00.000+08:00

Ingredients:

Wheat flour/Atta - 1cup
Grated Coconut - 1/2cup
Water
Salt

Method:

Dry roast Wheat flour for 10 minutes on low flame.Keep aside.
Add salt to the roasted flour and mix well.Add water little by little to the flour and mix well until you get a crumby texture.The flour should be wet enough for steaming.Let it sit for 10 minutes.
Layer the puttu maker with some grated coconut first,then the flour and then the grated coconut again.Steam for 4-5 minutes.Serve hot with pappad,sugar, banana or Kadala Curry.

Tips

Before Steaming the flour,pulse it 2-3 times in a mixer.This will remove the lumps and u get very soft puttu.

Fish Molee/Fish Molly

2010-10-18T13:42:00.001+08:00

Ingredients:
For marination

Fish(Pomfret,Pearl spot or King Fish) - 1/2kg
Pepper powder - 1tsp
Turmeric powder -1/4tsp
Salt

For the gravy
Cloves - 3
Cardmom - 2
Cinnamon - 1stick
Ginger ,crushed - 1tsp
Garlic,crushed - 1tsp
Green chilli - 2
Onion,Sliced - 2
Tomato - 1,big
Thin Coconut milk - 1cup
Thick Coconut milk - 3/4cup
Coconut oil - 2tbsp
Mustard seeds - 1/2tsp
Curry leaves - 2strands

Method:
Clean the fish and cut into medium pieces.Marinate with pepper powder,turmeric and salt for 30 minutes.Heat 1tbsp of oil in a non stick pan and shallow fry the fish till its half done.Remove fish from the pan and keep aside.

Pour the remaining 1tbsp of oil in the same pan and splutter the mustard seeds and curry leaves.Saute cardmom cloves and cinnamon.
Add crushed ginger and garlic and saute it well .Add sliced onion and green chillies.Saute well till the onion become translucent.Add thin coconut milk and brings to boil.Add the fried fish pieces and simmer for 15 minutes.Pour the thick coconut milk and sliced tomatoes and cook for another 10 minutes.Serve with appam

Kovakka Mezhukkupuratti/Ivy gourd Stir Fry

2010-10-15T17:26:00.000+08:00

Ingredients:

Kovakka/Ivy gourd - 250g
Turmeric powder - 1/4tsp
Chilli powder - 3/4tsp
Onion(sliced) - 1,medium
Curry leaves - 1strand
Oil - 2tsp
Salt

Method:

Wash and cut kovakka into lengthwise.Cook it with turmeric ,chilli powder ,salt and little water.
Heat oil in a non stick pan and add onion and curry leaves.Saute well till the onion become translucent.
Add the cooked kovakka and stir fry on low flame till its done.

Paal Paniyaram - Chettinad Special

2010-10-13T16:23:00.000+08:00

Ingredients:

Raw rice - 1/2cup
Urad dal - 1/2cup
Salt - a pinch
Coconut - 1
Sugar - 5tbsp
Cardmom - 2
Oil for frying

Method:

1 Soak rice and urad dal for 3hrs.Grind it with salt to a smooth paste(like idly batter).
2 Extract coconut milk from coconut and add sugar ,cardmom powder and mix it well.
3 Heat oil in a pan and fry 1tsp of the batter.It should form round balls.
4 Add the fried balls into coconut milk.Soak it for 15 minutes and then serve.

Chikoo/Sapota Milkshake

2010-10-11T13:08:00.001+08:00

Ingredients:

chikoo/Sapota - 6
Frozen Milk - 1/2L
Sugar - 4tbsp

Method:

Remove the skin and seeds of the fruit and cut into pieces.Blend it with sugar.Add chilled milk and blend for few seconds.Serve immediately.

Malabar Fish Curry/Fish Curry with Coconut

2010-10-08T11:39:00.001+08:00

Fish (any type) - 1/4kg(5-6 pieces)

Turmeric powder - 1/4tsp

Chilli powder - 2tsp

Ginger(Chopped) - 1tsp

Tomato - 1,medium

Tamarind - a small piece, soaked in water

shallot - 3(optional)

Curry leaves - 2strands

Coconut oil - 1tsp

For Grinding

Grated Coconut - 3/4 to 1cup

Cumin seeds - 1/4tsp

Turmeric powder - 1/4tsp

Method:

1 Marinate the fish with turmeric,chilli powder and salt for 30 minutes.

2 Grind together coconut,cumin and turmeric powder with little water to smooth paste.

3 Heat a clay pot and add ginger,shallot, sliced tomato and the ground coconut paste.

4 Add water and boil it.

5 Add the marinated fish.cover and cook it on low flame till the fish pieces are done and the gravy becomes thick.

6 Add 2tbsp of tamarind water and boil it.Adjust the salt.

7 Switch off the stove.Add curry leaves and pour 1tsp of coconut oil on top of it.

8 Serve with rice.

Kumbilappam/Vazhanayila Appam/Chakka Appam/Steamed Jackfruit Dumplings

2010-10-04T09:07:00.001+08:00

Kumbilappam made with Vazhanayila

Kumbilappam is another authentic dish from Kerala.The main ingredient of this recipe is Chakka pazham(Jackfruit). Jackfruit, jaggery ,rice flour and some fresh coconut are mixed together to prepare the dough. It is then wrapped in Vazhanayila (this aromatic leaf gives a special flavour to the appam) in Kumbil(Cone) shape. That's why the name kumbilappam! The flavour of jackfruit and aroma of the leaves together gives a great taste to this dish.

Here goes my mom-in-law's recipe for kumbilappam.

Ingredients:

Ripe Jackfruit Bulbs(chopped finely) - 2cups

Jaggery(scraped) - 1 cup(adjust according to your taste)

Freshly grated coconut - 1cup

Rice flour (roasted) - 2cups.

Cardmom (powdered) - 1/2tsp(optional )
Vazhana Ela or Banana leaves - as required.

Method:

1 Melt jaggery in 1/2 cup of water.Remove the impurities.

2 Make a smooth paste of jackfruit pieces without adding any water.

3.In a big bowl add jackfruit paste,jaggery syrup and coconut.Mix well with your hands.

4.Add rice flour little by little and make a smooth dough.It should not be too thick or too loose.

5.Now take the leaf(Vazhana leaf or banana leaf) and make cones with it and fill the dough inside.

6 Bend the top of the leaves and press inside to cover the top.Use toothpicks to keep the leaves closed.

7Steam it around 30-45 minutes or till its done.

Here is some pics of kumbilappam that i made with banana leaves.

Notes

1 You can prepare this appam with Chakka varatti /jackfruit jam as well.Add some rice flour and grated coconut to the chakka varatti.Rest of the method is same as above.
2 If jackfruit is not available ,try this recipe with small bananas.

Masala chicken fry

2010-09-30T11:11:00.000+08:00

Ingredients:

Chicken -1/2kg

Coconut oil - 2to 3tbsp

Coriander powder - 11/2tbsp

Turmeric powder -1/2tsp

Garam masala - 1/2tsp

Chilli powder -1tsp

Pepper powder -1tsp

Ginger-garlic paste - 1tbsp

Curry leaves- a handful

Salt

Method:

Mix the chicken with all the ingredients above, except coconut oil.Heat a pan and cook the chicken with little water .Cook it till all the water has evaporated and add oil to this. Reduce the flame to medium -low and fry the chicken till it is brown.Serve hot.

Recipe Courtesy - Vanitha Pachakam Magazine

Ariyunda/Rice Laddu

2010-09-27T16:00:00.000+08:00

Ingredients:

Kerala red rice/kuthari - 1cup

Jaggery(powdered) - 1/2 to 3/4cup

Freshly grated coconut - 1cup

Cardamom - 4

Method:

Dry roast the rice in a thick bottomed pan stirring all the time .Fry the rice till they starts splitting and changes its color.Grind it into powder along with cardmom.Transfer this to a bowl.

Mix together coconut and powdered jaggery and put to the same grinder.Pulse it 2-3 times.

Add the ground rice powder to this and grind everything well.

Transfer to a bowl.Take a fistful and shape into balls.Store it in an airtight container upto a week.

Pudina/Mint Rice

2010-09-24T14:04:00.000+08:00

Ingredients:

Basmati rice - 1cup

Ghee -2tsp

Cardmom - 2

cloves -4

Cinnamon - 2small pieces

Onion - 1,medium

8-10 Cashews for garnishing

For green paste

Pudina/mint leaves-1 bunch

Ginger -1tbsp

Garlic - 1tbsp

Green chillies - 3

Grated coconut - 1/4cup

Lemon juice -1tsp

Method:

1 Wash and soak the rice for 10 minutes.Cook the rice with enough salt.

2 Make a paste using the ingredients under 'green paste'(do not add water)

3 Heat ghee in a pan and roast the cashews.Remove it from the pan..

4 Add whole garam masala in the same pan and saute it for 1 minute.

5 Add sliced onion and saute it till it become translucent .

6 Then add the ground green paste and saute for 5 minutes.

7.Add salt and mix well.Put the cooked rice and gently mix everything well.

8 Garnish with cashews.Serve with raita.

Masala Dosa

2010-09-22T09:14:00.000+08:00

Ingredients:

For Dosa/idli Batter

Idli rice -1cup
Whole Urad dal - 1/2cup
Fenugreek seeds -1/2tsp
Cooked rice - 2tbsp
Salt

For Masala

Potato - 2,big
Frozen green peas -1/2cup(optional)
Onion - 2,medium
Ginger,chopped- 1tsp
Green chilli - 2
Mustard seeds - 1/2tsp
Urad dal -1tsp
Chana dal - 1tsp
Turmeric powder
Oil

Method:

How to make idli/dosa batter?
Wash , Soak rice and urad dal separately.Add fenugreek with dal. Soak it for 6 hrs.
First grind rice along with cooked rice.Keep aside.Grind the dal and fenugreek seeds.Make a smooth paste out of it.mix this with ground rice.The batter should not be watery.Ferment for min 8hrs.
Add salt and mix well.

How to make potato masala ?
Boil the potatoes and green peas separately.Mash the potato.
Heat oil in a pan and Splutter mustard seeds.After that add urad dal and chana dal.Mix well till they become golden color.Add ginger,green chillies and sliced onion.Saute well till the onion become translucent.Add turmeric powder and salt.Mix well.Add mashed potato along with green peas.Mix everything well.Switch off the stove.

How to make Masala Dosa?
Heat a non stick Tawa.Pour a ladle of batter when the tawa is very hot and spread it very thin.If you like you can add some oil/ghee on top of it.When the color of the dosa turn golden brown put 2tbsp of potato masala and fold it.Serve hot with your favorite chutney and sambar

Kaya-Payar Mezhukupuratti/Raw Plantain-Long Beans Stir Fry

2010-09-20T12:03:00.000+08:00

Ingredients:

kaya/Raw Plantain - 1

Payar/Long beans - 15

Shallot - 5

Oil - 1tbsp

Turmeric Powder - a pinch

Green chilliies - 3

Curry leaves

Salt

Method:

Remove the skin of the plantain and cut into lengthwise.

Cut long beans into similar size long pieces.

Cook them with 1/4 cup of water,salt and turmeric powder.

When the pieces turn soft ,open it keep on low flame till the water evaporates completely .

Heat oil in another pan and saute the sliced shallots.when they turned light brown add chillies and saute for a minute.add the cooked pieces along with curry leaves and fry it on low flame for about 10 minutes.Serve hot with rice.

Varutharacha Njandu Curry/Crab Curry with Roasted Coconut

2010-09-15T16:29:00.000+08:00

Ingredients:

Crab/Njandu (cleaned and cut)- 1kg
Chilli powder - 2tsp
Turmeric powder - 1/2tsp
Ginger,chopped - 1tbsp
Garlic,chopped - 1tbsp
Green chillies - 2
Shallot(sliced) -15
Curry leaves - a handful
Tomato - 1,big
Coconut oil - 1tbsp
Salt

For the masala

Coconut oil -1tsp
Grated Coconut - 1cup
Shallot(sliced) -5
Garlic - 2pods
Coriander powder - 1tbsp
Curry leaves -1strand

Method:

Marinate the crab with chilli powder,turmeric powder and enough salt.Keep it aside for 30minutes.

Heat oil in a non stick pan and add grated coconut along with shallot,curry leaves and garlic.Roast the coconut on low flame till it become dark brown color .Add coriander powder ,mix well and switch off the flame.Let it cool.Grind it to a smooth paste along with little water.Keep aside.

In a big pan heat oil and saute ginger,garlic and green chillies.Add shallot and saute for 5 minutes.Add tomato and cleaned crab and mix well.Pour 1 cup of water with enough salt and close it with a lid.Cook it for 10miutes . Add the roasted coconut masala,curry leaves and mix it.Cover and cook it till its done.
Serve hot with rice or kappa puzhukku :)

Egg Kurma and Reposts

2010-09-13T14:19:00.002+08:00

Ingredients:

Hard boiled Eggs - 4

Grated Coconut - 1cup

fennel seeds -1/2tsp

Chilli powder - 1tsp

Turmeric powder -1/4tsp

Garam masala - 1tsp

Ginger-garlic paste - 1tbsp

Green chillies -3
Coriander leaves - 1/4cup

Tomato - 1

Onion - 1

Oil

Method:

Make a smooth paste of coconut with fennel seeds.

Heat oil in a pan.Saute onion till it become very soft.Add green chillies and saute well.Add ginger-garlic paste to this and saute for 3 minutes.Add chopped tomato and saute till it become soft.Add all the masala powders and mix well.Add coconut-fennel paste to this and mix it.Pour 1 cup of water with enough salt and cover it with a lid.After 5 minutes remove the lid and add eggs(make slits on it)and chopped coriander leaves.Mix well and serve hot with appam or chapati .

REPOST

Am re-posting 2 recipes for Aparna's 'No Bake Cake Event'

1.No Bake Cheese Cake

2.Steamed Honey Sponge Cake

Paneer-Carrot Pulav

2010-09-09T14:22:00.000+08:00

Ingredients:

Basmati rice - 2cups
Paneer (cut into cubes) - 250g
Carrot (cut into cubes)- 1,big
Oil for frying paneer

For the masala

Ghee - 2tbsp
Garlic paste - 1tbsp
Ginger - 2tsp
Green chillies - 3
Tomato - 2big
Kashmiri chilli powder - 2tsp
Coriander powder - 11/2tsp
Kasoori methi - 1tsp
Pepper powdr - 1/2tsp
Garam masala powder(i used homemade masala .ie 2cardmom,3cloves,1/2tsp fennel seeds,1mace and 2small cinnamon pieces.Powder the spices to fine powder )- 1tsp

For seasoning

Ghee - 2-3tbsp
Cumin seeds - 1tsp
Coriander seeds- 1tsp
Onion(chopped) - 1,big
Coriander leaves - 1/2 cup

Method:

1 Wash and soak the rice for 30 minutes.Heat 6cups of water in a big vessel.Add the soaked rice along with carrot cubes and enough salt.Cook on medium flame till its done.drain it and keep it aside.

2 Heat oil in a pan.Deep fry the paneer cubes and set aside.

3 Heat ghee in a pan.Add garlic paste and saute for 3 minutes.Add ginger and green chillies.saute well and add chilli power and coriander powder to this.Mix well.Add chopped tomatoes and cook it till it become mushy.Put pepper powder,kasoori methi and garam masala powder.Saute for a minute and switch off the stove.

4 Heat a big pan and add 2tbsp of ghee.Splutter cumin seeds and coriander seeds.Add the chopped onion and saute it till it become translucent.Put the cooked rice and paneer.Gently mix well.Add the masala and slowly mix to the rice.Switch off the flame and garnish with coriander leaves.
Serve hot with onion raitha,pickel and pappad :)

Recipe Courtesy - Lakshmi Nair

Kalthappam

2010-09-03T16:56:00.000+08:00

Ingredients:

Raw rice/Pachari - 1cup
Jaggery/sarkara - 3 blocks(adjust according to your taste)
Cooked rice - 1/4cup
Shallots - 4
Coconut slices/Theghakothu -1/4cup
coconut oil - 3tbsp
Baking powder - a pinch (optional)

Method:

Wash and soak rice for 2-3 hrs.Grind it along with cooked rice and 1/4cup of water..Keep it aside.
Melt the jaggery with 1/2cup of water.Remove the impurities.Add this to rice batter and mix well.Add pinch of baking powder to the batter(consistancy is like dosa batter).
In a pressure cooker add 3tbsp of coconut oil and saute the coconut slices till it become golden brown.
Do the same with shallot also.Keep aside.
There is enough oil left in the pressure cooker now and swirl the cooker to give a coating of oil on its sides..Add half of fried shallot and coconut slices to the batter and mix well. Heat the pressure on high heat and pour the batter.Add the remainng fried shallot and coconut slices on top of it.Close the pressure cooker tightly without the weight/whistle.Reduce the heat to low and cook for 15- 18 minutes.Switch off the stove and keep it there for another 15 minutes.Open it carefully and Remove kalthapam from pressure cooker .Cut into pieces and serve with tea.

Neer Dosa

2010-09-01T21:36:00.000+08:00

Ingredients:

Raw rice - 2cups
Grated coconut - 1cup(optional)
Salt
Oil

Method:

Wash and soak the rice for 2-3 hrs.Grind along with coconut & required water.Once it is ground add more water and make a thin and watery batter(consistency is like milk).Adjust the salt.Let it rest for 1/2 an hr.
Heat a non stick tawa .When it is hot pour a ladle of batter and immediately rotate the pan to spread the batter.(Tawa should be very hot.Otherwise you won't get holes in dosa)Cover with a lid and cook it till the top becomes dry.Open it and sprinkle some oil on top of it.Fold it and serve hot with chutney or chicken curry.

Badam Halwa

2010-08-30T20:35:00.000+08:00

Ingredients:

Badam/almonds - 2cups
Milk - 2cups
Sugar - 11/2cups (Increase according to your taste)
Pinch of saffron
1/4 cup Ghee
Pinch of yellow food color(optional)

Method:

Soak almonds in hot water for 15 minutes.Remove the skin and grind into a coarse paste with milk.Soak saffron threads in 2tbsp of milk.
Heat 1tbsp of ghee in a thick bottomed pan.Add pureed badam ,sugar and soaked saffron with milk and stir it continuously .Add the rest of ghee and food color.Keep stirring them till halwa becomes thick.Pour the halwa
into a greased dish.Allow to cool.Garnish with almonds.

Unakka Chemmeen chamanthi podi(Dried Shrimps chutney Powder)

2010-08-26T12:00:00.001+08:00

Ingredients:

Dried Shrimps/Unakka Chemmeen - 1cup

Grated coconut - 2 - 21/2cups

Shallots,chopped - 3/4cup

Curry leaves - 5strands

Red chilli - 10

Ginger ,chopped - 3tbsp

Tamarind - lemon sized ball

Salt

Method

Dry roast the prawns in a pan.Remove from pan when they are crispy.Dry roast coconut ,Chopped ginger and shallots for 5 minutes.Add red chillies and curry leaves when they become light brown.when the coconut turns brown add tamarind,salt and roasted dry prawns.Saute for another 2 minutes and switch off the stove.Let them cool.Grind into powder in a mixer.Store it in an airtight container.

Palada Pradhaman for 1st Blog Anniversary + Onam

2010-08-23T00:17:00.001+08:00

Today, 23rd of August, Sree's Recipes is becoming 1 year old! :-) Looking back, its been an amazing journey so far. I started this as a time pass, but now this blog and interacting with all of you is part of my life. I sincerely thank each of you for your support, encouragement and above all the inspiration to continue my experiments. I have learned a lot from each of you and I thank you for it.

It is such a wonderful coincidence that the 1st anniversary is also the Thiruvonam day! I wish each of you a very Happy Onam. To all my blogger friends out there, many more happy blogging days and wonderful recipes ahead!

Ingredients:

Rice ada -200g
Milk - 2L
Sugar -500g
Ghee - 2tbsp
Cardmom -4
Fried Cashews and raisins

Method:

Wash the ada in cold water.Boil some water and pour this over the washed ada.Close it for 15 minutes.
Boil 2L milk with 1/2L of water and add the soaked ada.Cook in gentle fire stirring all the time till the ada becomes very soft and the color of the milk changes to pink.add sugar and continue stirring for 3 minutes.To this add Ghee and cardmom powder and stir for 2 minutes on low flame.Switch off the flame and add fried cashews and raisins .Keep it aside for sometime.Serve hot or chilled.

Nurukku upperi

2010-08-20T17:07:00.001+08:00

Ingredients:

Raw plantain - 2
Turmeric powder - 1/2tsp
Oil for frying
Salt

Method:

Peel the skin of plantain and put into water mixed with turmeric powder for 20 minutes.This will remove the stickiness of banana .
Heat enough oil in a pan.Drain the banana and cut into quarter pieces.Slice evenly and it should not be too thick or too thin.
Put the banana into hot oil.Heat should be medium-low.Fry it till you get a nice golden color.
Remove the excess oil by spreading on a paper tissue.Sprinkle some salt to the upperi.Mix well and let it cool.store it in an airtight container.

Check out Sarkara varatti here

Pineapple Munthiri(Grapes) Pachadi

2010-08-19T09:23:00.001+08:00

Ingredients:

Well ripened Pineapple(finely chopped) - 2cups
Black/red grapes - 15
Curd - 1/2cup
Turmeric powder - 1/2tsp
Sugar - 1tsp
salt

For grinding

Grated coconut - 3/4cup
Cumin seeds - 1/4tsp
Mustard seeds - 1/2tsp
Green chillies - 3

For seasoning

Coconut oil - 1tbsp
Mustard seeds - 1/2tsp
Red chilli - 2
Curry leaves - 2strands

Method:

Cook the finely chopped pineapple with 1/2 cup of water, turmeric powder and a pinch of salt.Cover and Cook it till the pineapple become soft and mushy.Add grapes and cook it on low flame for 5 minutes.Do not overcook it.Add the ground coconut mixture to this.Boil it for another 5 minutes.Add curd and mix well.Add 1tsp of sugar for sweetness.Mix everything well and switch off the stove.
In a small pan heat oil and splutter mustard seeds.Add red chillies and curry leaves.Pour this over to the curry and cover it.Let it rest for another 2 hours.Serve with rice.

Kerala Parippu Curry

2010-08-18T10:08:00.000+08:00

Ingredients:

Split moong dal/cherupayar parippu - 1/2cup

Turmeric powder -1/2tsp

Grated Coconut - 1/2cup

Cumin seeds - 1/4tsp

Garlic - 2

Green chilli - 2

Ghee - 2tsp

Curry leaves

Method:

Pressure cook the dal with enough water,turmeric powder and salt.Make a paste of coconut,cumin,garlic and green chillies.Add this to the cooked dal.Add more water if necessary.Cook on low medium till its done.Add ghee and curry leaves.Serve with rice and pappadam.

Inji/Ginger Curry (Kannur style)

2010-08-16T12:07:00.000+08:00

This is one of the usual curries in my home.Very good for health and digestion.Simple too.You can prepare this in 10 minutes!!

In southern part of Kerala there is another curry called 'Puli Inji', that is sometimes called Inji Curry which is entirely different from this preparation. Its an essential part of Kerala Sadya.

Here goes my mom's Inji curry Recipe..

Ingredients:

Inji/Ginger(chopped) - 3tbsp
Grated coconut - 1/2cup
Green chillies-2
Mustard seeds -3/4tsp
Curd -1cup
Coconut oil -1tsp
Red chillies - 2
Mustard seeds - 1/2tsp
Curry leaves - 2strands
Salt

Method:

Grind together coconut,ginger,green chillies and mustard seeds.Beat the curd well.Add the coconut mixture to this.Mix well.In a small pan heat oil and splutter the mustard seeds.Add red chillies and curry leaves to this.
Add this seasoning to the curry.Serve with rice.

Banana Ice Cream with Almonds and Chocolate

2010-08-13T12:14:00.002+08:00

Ingredients:

Ripe Banana - 4
Whipped Cream - 11/2cup
Condensed Milk -1tin
Milk Chocolate pieces - 1/2cup
Almonds (sliced)- 1/2cup
Lemon Juice -juice of 1 lemon

Method:
Puree the banana using a blender.Add lemon juice and mix well.Pour condensed milk and combine well.
Add whipped cream and mix gently using a whisk.Pour this to a glass dish & Cover it.Place in the freezer for 4hours.After 4 hours take the dish and mix almonds and chocolate pieces.Return dish to the freezer.
Freeze for another 8hours.Serve the ice cream with sliced bananas.Enjoy!

Mambazha Pulisseri

2010-08-11T09:18:00.000+08:00

Ingredients:

Ripe Mango - 1 big
Grated coconut -1/2cup
Cumin seeds -1/2tsp
green chilli - 2
Turmeric powder - 1/4tsp
Curd - 1cup
Sugar - 1/2 - 1tsp
Coconut oil- 1tsp
Mustard seeds-1/2tsp
Fenugreek seeds - 1/2tsp
Red chillies - 2
Curry leaves -2 strands
Salt

Method:

Remove the skin of the mango and cut into big pieces.Boil the mangoes with turmeric powder,green chillies and salt.Cook it till the mango become tender.Grind coconut with cumin seeds to a fine paste and add this to the boiling mango.Bring this to boil and switch off the flame.
Blend the curd to make it smooth and add this to the curry.Add sugar to this curry if you like.Adjust the flavor until the right balance of sweetness and sourness is reached.
In a small pan heat oil and splutter mustard seeds and fenugreek seeds.Add red chillies and curry leaves.
Add this to the mango curry and cover it for 5 minutes.After that mix well and serve with hot rice.

NeyPathal/Ney Pathiri/Deep Fried Pathiri

2010-08-09T13:54:00.000+08:00

Ingredients:

Parboiled rice/Puzhukkalari - 2cups

Grated coconut - 1cup

Shallot - 4

Fennel Seeds - 1tbsp

Rice flour -1/2 cup

Salt

Method:

Wash and soak the rice overnight.Grind it along with 1/2 cup of water until to get a coarse mixture.(Do not add too much of water.If you can grind the rice with less water you need to add less rice powder only).

Crush together coconut,shallot and fennel seeds. Add this to the rice mixture.add salt too.

Mix everything well.Add enough rice powder and make it a smooth dough.

Take a lemon size ball and flatten it using your fingers by placing it on a plastic sheet.It should not be too thin.You can see the shape and width of the pathiri in the picture.Heat oil in a pan.

Hold the plastic sheet in one hand and remove the pathiri using the other hand and carefully put into hot oil.

After sometimes it will float on top and puff up.Flip it over and fry both sides until golden brown color.

Serve with Malabar chicken curry or any non-veg Curry.

Recipe Courtesy - My Mom

Nellika Achar/Indian Gooseberry Pickle

2010-08-06T22:14:00.000+08:00

Ingredients:

Nellikka/gooseberry - 1/4kg

Kashmiri chilli powder - 4tbsp

Chopped Garlic - 1tbsp

Chopped Ginger - 1tbsp

Asafoetida powder - 1/4tsp

Fenugreek powder - 1/4tsp

Sesame oil - 1/4cup

Vinegar - 2tbsp

Mustard seeds -1tsp

Curry leaves

Salt

Method:

Boil gooseberries with enough water till it become tender.

Allow to cool and cut into 4-5 pieces.Do not discard the boiled water.

Heat oil in a pan.Splutter mustard seeds.

Add chopped ginger,garlic,curry leaves and spice powders.( you can use the normal chilli powder instead of Kashmiri chilli ,if you want the pickle very spicy)

Add gooseberries and saute for 2 minutes.

Add the boiled water and allow it to boil.

Once it starts to boil,switch off the heat.

Allow to cool and add 2tbsp of vinegar.

Store the pickle in a clean and dry bottle.

This can be stored for a month or more,if refrigerated :)

Vendakka/Okra Pachadi

2010-08-04T10:33:00.000+08:00

Ingredients:

Vendakka/Okra - 6

Grated Coconut -1/2cup

Shallot - 2-3

Cumin seeds -1/2tsp

Green chillies -2

Curd - 3/4-1cup

Mustard seeds

Curry leaves

Dried red chillies

Coconut oil

Salt

Method:

Cut the okra in small round pieces.Grind together coconut,cumin , shallot,green chillies and salt .Mix this with curd and keep aside.Heat oil in a pan and add the okra pieces.Fry it till it become dark brown color.Add this to the curd-cocnut mixture.Heat oil in the same pan and splutter the mustard .Add red chillies and curry leaves.Mix it well and serve with rice.

Fried Fish Masala Rice

2010-08-02T09:44:00.000+08:00

Now this one is a real 'Nadan' (Authentic) recipe! We all are used to having fried fish with rice. But this is a bit different though there is Fried Fish and there is Rice. :-)

Now, lets see how to make this 'Fried Fish Masala Rice'...

Ingredients:

For Marination

King Fish - 500g

Turmeric Powder-1/4tsp

Red Chilli Powder-1tbsp

For the Masala

Onion -3

Ginger - 11/2tbsp

Garlic - 11/2tbsp

Green chillies - 3

Turmeric Powder - 1/4tsp

Red chilli powder - 1/2tsp

Coriander powder - 1tsp

Garam masala powder -1tsp

Lemon Juice - 1tsp

Pepper powder-1/4tsp

Coriander leaves- 1/4 cup

Mint leaves - 1/4cup

Oil -1/2cup
Basmati Rice - 2cups

Method:

Step 1

Marinate the fish with salt,turmeric and chilli powder.Keep it aside for 1/2 an hr.

Heat oil in a pan.Fry the fish in medium flame till the fish turns golden brown color.Allow to cool.Make them into small pieces with your hands.

Step 2

Cook the rice with 4 cups of water.Rice should not become too soft,the rice grains should be separate

after cooking.

Step 3.

Heat the same oil that was used for frying the fish. - This gives an extra flavor to the rice .

Now, add chopped ginger,garlic and green chillies.Saute for 2 minutes.Add chopped onion.Saute well.Add all the masala powders and mint leaves.Saute well for 1minute.Add fish pieces.Mix well.

Add the cooked rice little by little.Add lemon juice to this.Mix well.Serve hot.

Recipe Courtsey - Lakshmi Nair

Cheera /Red Spinach Thoran and an award!

2010-07-29T10:48:00.003+08:00

Ingredients:

Red spinach- 1 bunch

Crushed Garlic -3

Grated Coconut -1/2cup

Green chillies -3

Coconut oil

Curry leaves

Mustard seeds

Salt

Method:

Wash the spinach and chop finely.Heat oil in a pan and splutter mustard.Add crushed garlic,curry leaves and green chillies.Mix it well and keep it covered.Cook on medium flame for about 8 -10 minutes.Add grated coconut and mix well.Serve hot with rice.

AWARD TIME

I got 'The versatile blogger' award from Suja of Kitchen Corner .Thanks a lot dear for remembering me :)
To accept this award, and to thank the person awarded this to you,share 7 things about yourself and list 15 friends you like to pass this award.

About Myself

I love my hubby more than anything in this world.
Very short tempered:)
Cooking is a passion for me and I love to experiment new dishes.
A Shopping freak.
Value friendship and very sincere in that.
Spend most of the time infront of my computer.
Love cats.

I would like to share this award to the following buddies.

Namitha and Sunitha
Vineetha
Sarah Naveen
Vrinda
Kairali Sisters
Swathi
Priya
Prani
Ganga
Nitha
Jess
Fathima
Aps
RV
Palatable

Happy blogging friends :)
Love
Sree

Arikadukka/Stuffed Mussels

2010-07-27T10:07:00.001+08:00

Arikadukka or Kallummakaya Nerachathu or Stuffed Mussel is one of the famous snacks in Kannur,especially in Thalassery.I tasted this first from one of my friends during our hostel days and it was so yummy. I made this 6months back when we were in Netherlands.There we used to get lots of fresh mussels.You can make this only with fresh mussels, as this one needs the fresh shells to make.

Here goes the recipe...

Ingredients:

Mussels -15-20

For Stuffing

Rice flour -2cups
Shallots -4
Grated Coconut - 1/4cup
cumin seeds -1tsp
salt

For the batter

Chilli powder -2tbsp
Turmeric powder- 1/2tsp
Rice Flour -1tbsp
Salt

Method

Boil the mussels with enough water,till the shells open.Drain it and clean the mussels.Keep it aside.

Grind together shallot,coconut, and cumin seeds.Add this paste and salt to rice flour .Mix well and make a smooth dough by adding enough hot water.Stuff the mussels with the dough and steam it for 15 minutes.Allow to cool.Remove the shell.

Mix together chilli powder,turmeric,riceflour and little salt.Add 2-3tbsp of water to this and make a batter.
Heat oil in a pan.dip the steamed mussels in the batter and deep fry it.

Meen/Fish Vattichathu

2010-07-23T11:53:00.001+08:00

Ingredients:

Fish (Sardines or small mackerel ) - 1/2kg
Crushed dried red chilli - 1-2tbsp
Crushed Small onions - 25
Crushed Ginger - 1tbsp
Crushed garlic - 1tbsp
Curry leaves - 4 strands
Coconut oil - 3tbsp
Turmeric powder - 1/4tsp
Vinegar - 1tsp
water -1cup
Salt

Method:

Clean the fish and keep aside.Heat oil in a clay pot and add crushed ginger,garlic ,small onions and curry leaves.Saute for 4-5 minutes.Add crushed red chillies and turmeric powder and mix well.Pour vinegar,water and salt to this.Cover and cook it for 10 minutes.After that open it and cook it on low flame for another 10 minutes ot till the gravy is thick.Serve hot.

Recipe Courtesy - Vanitha Magazine

Bhindi (Okra)Masala

2010-07-21T15:41:00.001+08:00

Ingredients:

Bhindi - 1/4kg

Shallot - 5-6

Tomato -1,medium

Ginger (Crushed)-1small piece

Garlic cloves (crushed)- 3

Green chillies - 3

Chilli powder -1/2tsp

Turmeric powder -1/4tsp

Coriander powder -1tsp

Curry leaves

Coriander leaves

Oil

Salt

Method:

Cut Bhindi diagonally.Heat oil in a pan.Add Chopped shallots,ginger,garlic ,green chillies and curry leaves.Saute well for 2-3 minutes.Add chopped tomato and stir for another 3 minutes.Add all the masala powders,salt and mix well.Add bhindi and mix it well.Cover and cook it on low flame.Garnish with coriander leaves.

Rava Dosa

2010-07-19T12:10:00.001+08:00

Ingredients:

Rava - 1/2cup
Riceflour -1/2cup
Maida - 1/4cup
Cumin seeds -1tsp
Finely chopped ginger - 1tsp
Chopped green chillies - 3
Chopped onion - 3tbsp(optional)
Chopped Cashewnuts - 2tbsp(optional)
Asafoetida - 1/4tsp
Water - 3 1/2cups
Salt
Ghee

Method:

Combine all the above ingredients except ghee.The batter should be watery.Let it sit for 15-30 minutes.
Heat a nonstick tava.Tava should be very hot while you pouring the water.
Pour a laddle full batter from the outward base of the tava in a circular motion and spread the batter to fill the whole tava.Sprinke ghee on top of it.Cook the dosa till it get a nice golden brown color.
Serve with chutney .

Kappa(Tapioca) Chips

2010-07-16T11:23:00.000+08:00

Ingredients:

Tapioca - 1

Salt as reqd

Oil for frying

Method:

Remove the outer skin of tapioca.

Using a vegetable slicer or knife, slice the tapioca thinly.

Heat oil in a pan.Deep fry the sliced tapioca till golden brown color.

Sprinkle some salt when it is hot.Serve with tea.

Payar Mezhukkupuratti/Long beans stir fry

2010-07-13T12:21:00.000+08:00

Ingredients:

Long Beans - 15 nos

Shallots- 5

Green chilli - 3

Curry leaves

Coconut oil

Salt

Method:

Wash and remove top and tail of the beans.Cut them length wise.In a thick bottomed pan add long beans,salt,green chillies and little water .Cover and cook it on low fame.Meanwhile heat oil in another pan and saute the chopped shallots for 4 minutes.Add curry leaves.Add the cooked long beans and stir it for a couple of minutes.Serve hot with rice.

Rava laddu

2010-07-07T11:31:00.000+08:00

Ingredients:

Rava - 1cup

Sugar-3/4 cup

Ghee- 2tbsp

Milk -1/4cup

Grated Coconut - 1/2cup

Cardmom powder - 1/4tsp

Cashews & Raisins for garnishing

Method:

Heat ghee in a pan.Fry the cashews and raisins and keep it aside.In the same pan add rava and roast it on low flame until you get a nice aroma.
When the rava turns light brown add coconut , sugar and cardmom powde.Stir for 3-4 minutes.
Keep aside and cool for 3 minutes.Add milk ,cashews and raisins, mix well.When the mixture is warm make balls out of it.

Vazhakoombu/Plantain Flower Thoran

2010-07-02T21:59:00.000+08:00

Ingredients:

Plantain Flower - 1

Grated Coconut - 1/2 cup

Turmeric Powder - 1/2tsp

Mustard seeds -1/2tsp

Red chillies - 2

Crushed garlic -4

Coconut oil

Curry Leaves

Salt

Method:

Remove 3-4 outer layer of the banana flower.Chop it finely and mix it with 1tbsp of coconut oil.Keep it aside for 1/2 an hour.Het oil in a pan and splutter mustard seeds,red chillies and curry leaves.Add crushed garlic and saute for 2-3 minutes.Add the chopped banana flower with salt and turmeric.Cover and cook it on low flame.Add grated coconut and saute for 3 minutes.Serve with rice.

Elaneer(Tender Coconut) Pudding

2010-06-30T10:58:00.005+08:00

Ingredients:

Tender Coconut water - 2cups

Thin Scrapings of tender coconut -1cup

Agar Agar /China Grass -10g

Condensed Milk - 1/2tin

Milk - 1 1/2cup

Water - 1cup

Cherries for garnishing

Sugar -according to your taste

Method:

In a pan boil milk and condensed milk .Stir well.Add sugar to this.Mean while soak agar agar powder in 1 cup of water and heat on low flame till the powder completely dissolves.Strain it and pour this to milk mixture.Mix tender coconut scrapings to this.Allow to cool and refrigerate.Decorate with chopped cherries.

Chakka (Jackfruit) Puzhukku

2010-06-26T10:36:00.001+08:00

Ingredients:

Unripe Jackfruits(chopped Finely) - 3 cups

Turmeric powder - 1/2tsp

Grated coconut -1/2 cup

Green chilli - 3

Garlic pods - 5

Curry Leaves

Salt

Coconut Oil

Method:

Cook Jackfruit pieces in water along with salt and turmeric powder until they are soft.

Make a paste of garlic and greenchillies.In this add coconut and and mix it well.

Add this paste to cooked Jackfruits and stir well for 2 minutes.

Switch off the stove and add 1tsp coconut oil and curry leaves.Serve hot.

Potato Chakkakuru Mezhukkupuratti(Stir Fried Jackfruit Seeds and Potatoes)

2010-06-23T20:29:00.001+08:00

Ingredients:

Potato (Peeled and Sliced)- 3 ,medium

Jackfruit seeds (Sliced) -1/2cup

shallot - 3

Turmeric powder - 1/4tsp

Red chilli powder -1tsp

Curry leaves

Coconut oil

Salt

Method:

Cook the potatoes and jackfruits with salt,turmeric ,chilli powder and enough water.

Heat oil in a pan .Add sliced shallots and curry leaves.Saute well for 3 minutes.

Add the cooked Jackfruit seeds and potatoes.Stir everything and cook for another 3 minutes.

Serve with rice.

Malabar Style Chemmeen/Prawns Curry

2010-06-19T17:06:00.002+08:00

Ingredients:

King prawns - 300g
Tomato - 1
Green chillies - 2
Grated coconut - 1/2cup
Cumin seeds - 1/2tsp
Turmeric powder - 1/4tsp
Red chilli powder - 1tbsp
Coconut oil - 1tsp
Curry leaves
Salt
Garlic pods - 3(crushed)

Method:

1.Marinate the prawns with salt,turmeric powder and chilli powder for 1/2 an hr.
2.Heat a claypot .Add prawns,sliced tomato,green chillies with 1 cup of water.Cook it for 10 minutes.
3.Grind coconut and cumin seeds with little water.
4.Add the paste to the curry.Cook it on low flame till its done.
5.Switch of the stove and add coconut oil,curry leaves and crushed garlic.mix it well and cover it.
6.Serve with rice.

Recipe Courtesy - My Mom

Unniyappam - My 100th Post!!!

2010-06-15T20:09:00.004+08:00

Yeah!!! 10 months of blogging and finally 1 reached my 100th post!.Thanks alot for your love and support my friends. I think the main achievement is i got some lovely friends through this.
So to celebrate this wonderful event I made this yummy sweet .

For me Unniyappam is related to Vishu.Its a must for Vishu in my hometown-Kannur. So I am a bit nostalgic about this :) My mom makes this often when we have guests.The main ingredient for this is unroasted rice flour which we need to make ourself. So here is my mom's Recipe ..

Ingredients:

Raw rice - 2 cups (soaked for 2-3 hrs)

All purpose flour(Maida) - 1/2cup

Jaggery - 1/2kg

Small Banana - 4-5

Sesame seeds - 2tsp

Dried coconut pieces - a handful

Cardmom - 10

Baking soda - a pinch(optional)

Oil for frying

Method:

1.Drain the soaked rice and grind it to fine power .

2.Melt jaggery with 1 cup of water.Strain it and allow to cool.
3.In a mixing bowl add all the ingredients and make a thick batter.Add extra water if necessary.The batter should be like iddly batter.
4.Allow the batter to stand for 2hrs.
5.Heat the 'Unniyappam Pan' and add oil to each impressions.
6.Fill the impressions with the batter.When one side is done flip over to other side with a fork.
7.Cook both sides until they are golden brown in colour.
8.Serve with tea :-)

Pavakka/Bitter Gourd Thoran

2010-06-09T15:56:00.001+08:00

Ingredients:

Bitter gourd - 1

Onion - 1

Turmeric powder -1/4tsp

Green chilli - 2

Coconut oil - 1tbsp

Grated coconut - 1/2 cup

Mustard - 1/2tsp

Curry leaves

Salt

Method:

1. Chop the cleaned bitter gourd and onion.

2. In a pan heat oil and splutter mustard and curry leaves.

3. Add finely chopped bitter gourd , onion,turmeric powder,salt and green chillies.

4.sprinkle 2tbsp of water .cover and cook it on medium heat.

5. add grated coconut and mix well.

6.Serve with rice.

Chakka Varatti(Jackfruit Jam)

2010-05-29T17:35:00.003+08:00

Am back after a long vaccation in India.We had a great time there..but i really missed blogging and my friends:-( So here am! Back to be with you all!

Malaysia,our new place is very nice, except the fact that, the climate over here is very hot,same like Kerala.That is the only thing i don't like.Everything else is so good .Everybody knows Malaysia is one of the famous tourist destinations. 20% of the population are indians! So its a home away from home for us. :-)

Malaysia is also famous for variety of food. Here we can find out Indian,chinese,Malay,Middle-Eastern,Korean,Western,Japanese and many other types of cuisines.

Coming back to today's recipe Chakka Varatti(Jackfruit Jam).This is prepared by my MIL when we were at my hubby's home. Jack Fruits were available in plenty during that time and so one fine afternoon, she made this for us :-)

Ingredients:

Ripe Jackfruit pulps - 1kg

Jaggery - 750g

Ghee - 250g

Cardmom Powder- 1 tsp

Method:

1.Finely chop the jackfruits and steam it till it become soft.Cool it and make a paste in a blender.

2.Melt the jaggery using little water.

3.Put a thick bottomed pan in the stove(Traditionally this is made in 'Uruli'.)

4.Add ghee and jackfruit paste.Saute well.

5.Add jaggery syrup and mix well.

6.Cook on medium heat till the water is reduced.Add cardmom powder to this.

7.Stir it continuously till you get a jam consistancy.

Meen Pollichathu(Fish in Banana Leaf Wraps)

2009-12-26T18:16:00.002+08:00

Ingredients:

1 Whole Fish,cleaned (i have used Tilapia)

For the Marinade:

Red Chilli powder - 2tbsp

Turmeric powder - 1/2tsp

Ginger-garlic paste - 1tbsp

Salt to taste

For the Masala

Shallots - 10 -15

Tomato - 1 ,big

Red chilli powder - 2tsp

Turmeric powder - 1/2tsp

Ginger-garlic paste - 1tbsp

Green chillies - 3

Curry leaves

Coconut oil

Salt

For the Wrap

Banana Leaf

Method:

Clean the fish and make deep slits in it.Marinate with the ingredients under marinade and keep it for atleast 2 hr.Heat oil in a pan .Shallow fry the fish with the marinade by flipping each side till it is done.(Do not overcook the fish)

Heat oil in a pan.Add the chopped shallots.ginger-garlic paste,curry leaves and green chillies.Saute well till the onion become translucent.Add chopped tomato and cook it for sometime.Add spice powders,salt and mix well.

Wilt the fresh banana leaf by keeping it on low flame.So that it becomes easy to fold.Put 1/2 of of the masala in center and place the fish on top.Add the remaining masala on top of the fish.Cover and wrap the fish completely by folding the banana leaf from all the sides.You can use toothpicks to hold leaves.

Heat a pan on low flame.Cook this wrapped fish ,until it is done or you can oven cook it for 20 minutes.

AWARDS

I have received this wonderful award from my friend Vineetha of Ruchi. Thank u so much Vinii..:)

Priya of Priya's Recipes has given me this Thank you award.Thanks alot Priya :)

I would like to pass these awards to all my blogger friends..

Merry X'mas & Happy new year 2010!!!

2009-12-25T06:15:00.000+08:00

My dear Friends,

I wish you a very happy x'mas and a prosperous, happy and healthy new year 2010. Wish you a happy blogging year ahead. :) For those who are heading for holidays, wish you a happy time with your family...

Talking of holidays, am going to have my holidays as well. We are shifting from Netherlands to Malaysia. My husband has a new project there. Am feeling really sad to leave Netherlands, but at the same time, feeling excited about the new place. :) Anyways, for now, am going to be back home in Kerala for a while before we shift to Kuala lumpur. So i guess i will have reduced blog activities atleast for sometime now. But will try to log in every now and then. We will keep in touch. :)

Sree...

No Bake Cheesecake with Cherry Topping

2009-12-21T16:38:00.001+08:00

Ingredients:

For Crust

Marie Biscuits (Powdered)- 200g

Butter - 100g

For Cream cheese Layer

Paneer - 350g

Condensed milk - 1tin

Honey - 6tbsp

Sugar - 2tbsp

Egg yolks - 2(optional)

Lemon Juice - 1tbsp

Gelatin - 1tbsp

Cold water - 1/4cup

Topping

Cherry pie filling - 1 can

Method:

1 Soak gelatin in cold water.Set aside.

2 Heat butter in a pan .Add the powdered biscuits and mix well till get a nice aroma.

3 Take a spring form pan and put the mixture.(use springform pan for this.)

4 Press the crumbs evenly over the bottom and refrigerate it for 10 minutes.

5 In a blender add paneer,condensed milk,honey,sugar,egg yolks and lemon juice.Blend to a smooth consistancy.

6 Double boil the soaked gelatin.Add this to paneer mixture.Mix well.

6 Pour this over the biscuits layer.Again refrigerate it for 30minutes.

7 Spread topping over the cheese layer.

Recipe Courtesy : Lakshmi Nair

Gobi Manchurian

2009-12-18T15:43:00.004+08:00

Ingredients:

1 medium Cauliflower(Gobi)- seperated into small florets

3tbsp All purpose flour

2tbsp Corn flour

1/4tsp Pepper powder

2tsp Vinegar

1tsp Soy sauce

2tbsp tomato sauce

1tbsp red chilli sauce

1 tbsp Ginger- garlic paste

1 Onion

5 garlic chopped

2 Green chillies

1/4 cup Spring onions

Oil for frying

Salt

Method:

1)Clean the cauliflower and soak into hot water mixed with turmeric and salt.Drain the water completely and pat dry with a kitchen towel.

2)In a bowl mix the flours ,salt,pepper powder and 1tbsp ginger-garlic paste with little water.

3)Heat oil in a pan.Dip each florets in the flour mixture and deep fry it until golden brown.

4)Remove from oil and drain it in paper towels.

5)Heat 2 tbsp of oil in a pan.Add chopped onion,garlic,green chillies and ginger-garlic paste.Saute well for 3 minutes.

6)Add soy sauce,tomato ketchup,red chilli sauce and vinegar.Saute well.Adjust the salt.

7)Add the fried Gobi florets and mix well until all the florets are well coated with the sauce.

8)Garnish with Spring Onion .Serve hot .

Broccoli Thoran/Stir Fry

2009-12-17T17:01:00.007+08:00

Ingredients:

Broccoli - 1/2 kg
Chopped Onion - 1
Crushed Garlic - 3
Green chilli - 2
Grated Coconut - 1/2 cup
Turmeric powder - 1/4tsp
Mustard seeds
Curry leaves
Salt
Oil

Method:

Wash broccoli and cut into small pieces.Heat oil in a pan.Splutter mustard and curry leaves.Add crushed garlic,onion,turmeric and green chillies.Saute well till the onion become soft.Pour 1/2 cup of water , broccoli and required salt.Cover it and cook it on low heat.Stir in between and add coconut .Mix well and switch off the stove.Serve hot with rice.

Vattayappam(Steamed Rice Cake)

2009-12-16T15:50:00.006+08:00

Ingredients:

Raw Rice - 2 cups

Grated coconut or coconut milk - 1cup

Cooked Rice - 1/2 cup

Yeast - 1/2tsp

Sugar -1/4 to 1/2 cup,use it accordingly

Salt - a pinch

Cardmom powder - a pinch

For Garnishing

Cashews and raisins(optional)

Method:

1)Soak the rice in water for 4 -5hrs.Grind with cooked rice sugar and coconut milk.You can add 1/2 cup water if the batter is too thick.It should be like idly batter.

2)Meanwhile add the yeast in 3tbsp of lukewarm water.

3)Add yeast mixture to the batter and mix well.

4)Cover it with a lid and keep it in a warm place for 8- 10 hrs to ferment.

5)Just before preparing add salt and cardmom powder.Mix well.

6)Grease a flat pan with little oil and pour the batter.Top it with cashews and raisins.

7)Steam it for 15-20 minutes on medium heat or until it is done.

8)Allow to cool and cut into desired shape.

Notes:

1) Cooked rice will give a nice spongy texture to Vattayappam.

2)You can use the same batter for palappam as well.

Paneer Butter Masala

2009-12-15T16:06:00.006+08:00

Ingredients:

Paneer - 200g(i have used homemade Paneer)

Butter - 3tbsp

Onion -2(grind to fine paste)

Tomato puree - 2,tomato

Ginger-garlic paste - 1tbsp

Curd - 4tbsp

Cashew Paste - 1/4cup

Kashmiri Chilli powder - 1tbsp

Coriander powder - 1tsp

Turmeric powder - 1/4tsp

Cumin Powder - 1/2tsp

Garam masala powder - 1/2tsp

Kasoori Methi - 1tbsp

Coriander leaves

Oil - 2tbsp

Salt

Homemade Paneer

Method:

1)Heat oil in a pan.Shallow fry the paneer cubes on medium heat until golden brown.Set aside.

2)Heat 1tbsp butter in a pan.Add onion paste ,ginger-garlic paste and saute well for 3 minutes.

3)Add tomato puree and simmer for 5 minutes.

4)Add all the spice powders ,kasoori methi and salt , mix well .

5)Pour curd and remaining butter to this and boil it.

6)Add the paneer and cashew paste to this.Gently mix well.

7)Garnish with coriander leaves.Serve with any indian breads.

Prawns Biriyani

2009-12-14T15:19:00.004+08:00

Ingredients:

For Prawns Masala

King Prawns - 25 to 30 nos

Chopped Onion-1,big

Chopped Tomato - 1,big

Ginger-garlic paste - 1tbsp

Green chillies - 2

Turmeric powder - 1/4tsp

Red chilli powder - 2tsp

Biriyani Masala - 2tsp, see below

Coriander leaves

Mint leaves
Salt

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 Rice

Basmati rice - 2cups

Ghee - 2tbsp

Cinnamon - 3pieces

Cardmom - 2

Cloves - 3

Star Anise - 1

Water

Salt

For Garnishing

Saffron strands soaked in 2tbsp milk

Fried Cashews and raisins

Fried onions

Biriyani Masala - 1tsp

Coriander leaves

Method:

Preparing the rice

1 Soak the rice for 30 minutes.

2 In a pan add 2tbsp ghee , cloves,cinnomon ,Star anise 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 Cook rice till soft and all the water is absorbed.Keep it aside.

Preparing Prawns Masala

1 Marinate the prawns with little turmeric,chilli powder and salt.Keep it aside for 1 hr.

2 Heat 2tbsp of oil in a pan.Put the marinated prawns to this.Shallow fry it for 10 minutes.

3 In a pan heat oil and saute Onion,ginger-garlic paste and red chillies for 5 minutes.

4 Add tomato and mint leaves.Cook the tomato .

5 Add all spice powders and mix well.

6 Add the fried prawns ,mix well.Cover it and cook it on medium flame till the prawns are done.

Layering and Final Cooking

1.Take a big vessel and add the Prawns masala .

2.Add the cooked rice on top of that.

3.Sprinkle the saffron milk, biriyani masala and fried cashews and raisins.

4.Add fried onions and coriander leaves.

5.cover it tightly and cook it on low flame for 10 minutes.

6.Serve hot with pappadam,pickle and onion raita :)

Vegetable Oothappam

2009-12-11T18:21:00.003+08:00

Ingredients:

For Dosa

Raw rice - 2cups
Urad dal - 3/4 cup
Cooked Rice - 3tbsp
Fenugreek - 1tsp

Method:

Soak the rice , urad dal and fenugreek overnight(5-6 hrs).Grind them with cooked rice and little water.Dosa batter should be fairly thick.Cover it and keep it aside until the batter ferments.

For vegetable oothappam

Required vegetables (Grated carrot ,chopped tomato,onion and coriander leaves)

Method:

Heat dosa tava and drop a big spoon of water.Spread it around,make sure it is little thicker than dosa.Sprinkle generously with the chopped veggies and let it cook.This has to done as soon as the dosa batter is spread and when it is still liquid and not cooked.That helps the veggies to stick to the batter.Flip to cook the other side.Serve with chutney or sambar.

Tuna Thoran

2009-12-09T16:03:00.002+08:00

Ingredients:

Canned Tuna( in water) - 1

Shallots - 5,chopped

Coconut - 5tbsp

Green chilli - 1

Ginger,chopped -1tbsp

Turmeric powder - 1/4tsp

Chilli powder - 1tsp

Garam masala - 1/2tsp

Mustard seeds

Curry leaves

Oil

Method:

Open the tuna can and drain it.In a pan heat oil and splutter mustard and curry leaves.Add chopped shallots , ginger and green chilli.Saute well till the onion become translucent.Add all the spice powders and mix well.Add the tuna and saute for a while.When it is almost ready add grated coconut to this.Stir well.

Serve with rice or chapati.

Mushroom Masala

2009-12-08T17:27:00.003+08:00

Ingredients:

Button Mushrooms - 2 cups(cleaned and chopped)
Onion - 2,chopped
Tomato -2,chopped
Ginger-garlic paste -2tsp
Green chillies - 3
Turmeric Powder - 1/4tsp
Coriander powder -1tbsp
Chilli powder -1/2tsp
Garam masala powder-1/2tsp
Pepper powder- 1/2tsp
Coriander leaves

For seasoning:

Oil
Whole garam masala(cardmom,cinnamon,cloves)
Fennel seeds -1tsp

Method:

Heat oil in a pan.Add fennel seeds and whole garam masala.Saute well for a minute.Add chopped onion,green chillies and ginger-garlic paste.Saute it till the onion become transparent.Add chopped tomato to this and cook well.Add all the masala powders and saute well till the raw smell goes.
Add the chopped mushrooms and mix it with the masala.Pour 2tbsp of water and salt .Cover it and cook the mushrooms.Stirring in between to prevent burning.Garnish with coriander leaves.Serve with Chapati .

Cherupayar(Green gram) Curry

2009-12-07T16:15:00.002+08:00

Ingredients:

Whole Garam masala(Bay leaf,cloves,cardmom and cinnomon)

Whole Grren gram - 1 cup

Mustard seeds - 1tsp

Onion - 1

Tomato - 1

Ginger-garlic paste - 1tbsp

Green chillies - 1

Chilli powder - 1/2tsp

Turmeric powder - 1/4tsp

Coriander powder - 1tbsp

Curry leaves

Salt

Oil

Method:

1)Soak the green gram overnight.Pressure cook it with water and salt.Keep it aside.

2)In a pan add oil and splutter mustard seeds and curry leaves.Add whole garam masala and saute well.

3)Add green chillies and ginger-garlic paste.Saute for a while.

3)Add chopped onion and saute well till it become golden brown colour.

4).Add all the masala powders.Mix it and add the chopped tomato to this.Cook the tomato.

5)Pour the cooked green gram to this.Mix well and boil it for few minutes.Adjust the salt.

6)Serve hot with chapati or rice.

Spicy Chicken Roast

2009-12-04T16:37:00.001+08:00

Ingredients:

Chicken Drumsticks - 4
Lemon Juice - 1tbsp
Chopped onion -2,medium
Chopped tomato -1,big
Ginger-garlic paste -1tbsp
Green chillies -1
Chicken masala powder - 1tbsp
Garam masala powder - 1/2tsp
Coriander powder - 1tbsp
Turmeric powder - 1/4tsp
Chilli powder - 1tsp
Vinegar - 2tsp
Coconut slices - handful
Curry leaves
Oil

For Marinade:

Chicken masala powder - 1tbsp
Turmeric powder - 1/4tsp
Chilli powder - 1tsp
Pepper powder - 1/2tsp
Lemon Juice - 1tbsp
Salt

Method:

1.Wash the chicken pieces and soak in water along with 1tbsp lemon juice for 5-10 minutes.
2.Drain the water and make 2 or 3 deep slits in each pieces.
3.Prepare a marinade using the above ingredients and apply nicely to each pieces.Refrigerate it for an hour.
4.Heat oil in wide pan and saute the onions till it become translucent.
4.Add ginger-garlic paste,green chillies.
5.Add all the masala powders and mix well till it become nice dark colour.
6.Add chopped tomato ,curry leaves and vinegar.Saute well till the tomato done.
7.Add the marinated chicken pieces and mix well.Pour some water and let it cook for 2o-25 minutes.
8.Remove the lid and add the coconut slices.Stir fry the chicken pieces for another 15 minutes until the masala is completely dry and well coated in the chicken.
9.Serve hot with rice or chapati .

Murukku

2009-12-02T22:48:00.002+08:00

Ingredients:

Roasted Riceflour - 2cups
Urad dal - 3tbsp
Melted Butter - 4tsp
Asafoetida -1/4tsp
Sesame seeds - 1tbsp
Cumin seeds -1tsp
Fennel seeds - 1tsp
Chilli powder - 1tsp(optional)
Water as reqd
Salt to taste
Oil for frying

Method:
Dry roast urad dal and grind into a fine powder.Mix it with rice flour.Add melted butter and mix well.Add sesame seeds,fennel seeds cumin seeds,asafoetida,salt and chilli powder.Add required amount of water and make a smooth dough.Dough should not be too stiff or too loose. Stuff the dough into 'murukku press' and press into a butter paper simultaneously coiling them into spirals.Heat enough oil in a pan.Gently take the murukku from the paper and drop in slowly into the hot oil.(be very careful while dropping them).Deep fry it and allow them to cool.Repeat the process till the rest of the dough is done.Cool completely and store it in an airtight container.Serve with tea.

Aloo Gobi Masala and a Repost

2009-12-01T16:20:00.006+08:00

Ingredients:

Potato(Aloo) - 2

Cauliflower florets (Gobi) - 2cups

Onion.choped - 1

Tomato -1

Ginger-garlic paste -1tbsp

Green chillies -2

Cashew paste - 1/4cup
Fennel seeds - 1tsp
Cumin seeds - 1tsp

Dry mango powder - 1/4tsp

Turmeric Powder - 1/4tsp

Coriander Powder - 1tbsp

Garam masala Powder -1/2tsp

Coriander leaves

Oil

Method:

In a microwave safe bowl add the cubed potato along with salt and 2tbsp water.Cover it and Microwave it on high power for 4 minutes.Do the same with Cauliflower also.

Heat oil in a pan .Splutter the cumin and Fennel seeds.Add ginger-garlic paste,onion and green chillis.Saute well till the onion become soft.Add the chopped tomato and cook well.Add the spice powders along with 1tbsp of water.Saute well.Add half cooked aloo and gobi to this.Mix it and Cook well.Add Cashew paste on last stage ,mix well and adjust the salt.Garnish with coriander leaves.Serve with any indian breads.

REPOSTING APPLE JAM FOR THE EVENT

I would like to send this to Sanghi's Fall in Love(FIL) - Fruit

Pineapple Rava Kesari

2009-11-30T20:16:00.002+08:00

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.

Erachi Pathiri(Fried Pathiri Suffed with chicken masala )

2009-11-27T16:38:00.002+08:00

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.

Madhura Seva

2009-11-26T17:11:00.002+08:00

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.

Vegetable Stew

2009-11-25T16:58:00.002+08:00

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.

Tomato Rice

2009-11-24T22:53:00.005+08:00

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!

Unakka kappa (Dried Tapioca ) Vevichathu With Ulli Chammanthi

2009-11-23T15:27:00.001+08:00

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.

Chettinad Pepper Chicken

2009-11-21T16:23:00.002+08:00

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.

Okra Pepper Salt

2009-11-20T15:09:00.002+08:00

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 .

Kannur style Thakkali(Tomato) Pachadi

2009-11-19T15:11:00.001+08:00

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.

Chicken Cutlet

2009-11-18T07:21:00.004+08:00

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.

Apple Jam

2009-11-17T15:46:00.013+08:00

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

Priya of Priya's recipes

Uma of Essence of Andhra

Priya of priya's easy and tasty recipes

Tina of Kaipunyam.com

Padhu of Padhu's Kitchen

Prasu of My culinary World

Pineapple Pulisseri

2009-11-16T15:30:00.004+08:00

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.

Malabar Chicken Biriyani

2009-11-14T17:38:00.005+08:00

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.

Healthy Vegetable Salad

2009-11-13T14:39:00.001+08:00

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 :)

Beetroot & Dates Pickle

2009-11-12T15:28:00.003+08:00

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.

Steamed Honey Sponge Cake

2009-11-11T15:47:00.005+08:00

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/

Mango Icecream

2009-11-10T15:21:00.004+08:00

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!!!

Kozhukkatta

2009-11-09T15:10:00.002+08:00

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.

Pazham Cake

2009-11-06T15:48:00.010+08:00

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...:)

Dal Makhani

2009-11-05T04:24:00.001+08:00

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.

Prawn Masala

2009-11-04T03:33:00.004+08:00

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.

Beetroot Pachadi

2009-11-03T04:18:00.007+08:00

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

Anchovies/Netholi/Kozhuva Peera

2009-11-01T16:15:00.002+08:00

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.

Vegetable Pulav

2009-10-31T04:23:00.004+08:00

Ingredients

Basmati rice - 1cup

Ghee -1tbsp

Cinnamon -2piece

Cardmom -2

Cloves -2

Green Peas - 3tbsp

Carrot - 1/2 of a carrot chopped

Beans - 5 ,chopped

Onion - 1,chopped

Tomato - 1,chopped

Cauliflower - 5 florets

Broccoli - 5 florets

Potato - 1

Green chillies -2

Ginger-garlic Paste -1tbsp

Garam masala powder - 1/2tsp

Coriander powder - 1/2tsp

Coriander leaves - 2tbsp

Mint leaves - 2tbsp

Salt to taste

Method:

Soak the rice in cold water for 30 minutes.Drain it and keep it aside.In a pan heat 1/2tbsp ghee and add the whole garam masala.Add rice to this and saute it for few minutes.add 2cups of hot water ,salt and cook the rice.

Another pan add the remaining ghee , ginger-garlic paste and green chillies.Saute it for a minute.Add onion,carrot,potato,green peas,beans,cauliflower,broccoli,tomato respectively.Mix well and cook it on low flame.Add the spice powders ,coriander leaves,mint leaves and mix well.Put the cooked rice to this.Mix everything well.Serve hot with raita or any other curry.

Milk Peda

2009-10-29T15:23:00.001+08:00

Ingredients:

Milk Powder - 1cup

Milk - 1cup

Homemade fresh paneer -1cup

Sugar -1/2cup

Butter -3tbsp

Cardmom Powder -1/4tsp

Pistachios (sliced) - 2tbsp

Method:

Heat butter in a pan .Add milk ,milk powder and paneer.Mix it well.Cook this mixture on medium heat.

Stir it continuously till the mixture starts leaving the side.The mixture looks like a soft dough when it is ready.

This should take 15 minutes.Transfer the mixture to a bowl and let it cool for some time.Add sugar and cardmom powder to this mixture when it is lukewarm.Knead it for a minute.Make small balls out of it and

lightly press it down.Garnish with Pistachio slices.You can keep it in fridge for about a month.

Tip:

If the Mixture is sticky put it in fridge for 10 minutes.

Microwave Masala Peanuts

2009-10-27T20:29:00.005+08:00

Ingredients:

Raw peanuts - 1cup

Gram flour - 1cup

Kashmiri chilli powder - 1tbsp

Turmeric powder - 1/4tsp

Asafetida - a pinch

Curry leaves - few

Garlic paste -1tbsp

Olive oil - 3tbsp

Water - 1/4 cup

Salt to taste

Method:

In a microwave safe bowl add the ingredients except oil and water.Mix well.Add oil to this and mix well all the ingredients.Slowly add water little by little and give a mix,to coat the peanuts well.

Place the plate in the Microwave and heat for 2 minutes.Take out and stir the peanuts using a fork and place back in microwave and heat for 1 minute.Repeat the process till the peanuts are done.

The time in the microwave will depend on the wattage of the microwave.It took me 5 minutes.

It may still seem soft when you taste it while hot,but when you cool this it gets crunchy.

For increasing the crispness i roast the masala peanuts in a pan for 2 minutes.

Fruit & Nut Chocolate Squares

2009-10-26T05:13:00.003+08:00

Ingredients:

Milk Chocolate - 350g
Condensed milk - 1tin
Butter - 100g
Apricots (chopped) - 1/4cup
Figs(chopped) - 1/2cup
Cashews(chopped) -1/4cup
Sulthana(yellow dried grapes) -1/4cup
Maria biscuits(crushed) - 40 nos

Method:

Boil some water in a pot .Put a glass dish on top of the pot and add the butter .When it starts to melt add the chocolate pieces and melt it well.Remove it from the heat and add the condensed milk to the melted chocolate and mix well.Add the dry fruits and nuts and mix well.Add the crushed biscuits and coat well with the chocolate mixture.Take a square shaped plate and put a butter paper in that .Pour the mixture and spread it evenly.Refrigerate it for 3 hours.

Remove the butter paper and cut into squares.

AWARD

I received this wonderful award from My buddies Rohini and Raje.Thank you so much dears for your encouragement.

I would like to pass this award to the following friends

Priya
Soma
Sushma
Babli

Kadai Paneer

2009-10-22T15:20:00.002+08:00

Ingredients

Paneer - 15 cubes

Red bellpepper(medium) - 1,cut into squares

Green or yellow bellpepper(medium) -1,cut into squares

Onion -1,cut into squares

tomatoes (pureed) -2

Ginger-garlic paste -1tbsp

greenchilli -2

Cumin Powder -1/2tsp

Coriander powder -1tsp

Turmeric powder -1/4tsp

Red chilli powder -1/2tsp

Kasoori methi powder - 1/2tsp

Asafetida - apinch

Oil -2tbsp

Salt to taste

Coriander leaves - 2tbsp

Method:

Heat oil in a pan and add the paneer cubes.Shallow fry them and keep it aside.

In the same pan add the bell peppers and onion.Saute well timm it become tender.keep it aside.

In a kadai add oil and asafetida, tomato puree,green chilly,coriander powder,cumin powder,turmeric,chilli powder, kasoori methi and salt.Saute well for 3 to 4 minutes in low heat.Add the bell peppers and paneer.Mix well and switch off the stove.Garnish with coriander leaves.Serve hot with any breads.

Muringayka -Ulli Theeyal/Drumstick -Shallot Theeyal

2009-10-21T14:19:00.001+08:00

Ingredients:

Muringayka(Drumstick) - 2 cut into small finger length pieces
Shallot - 15,cut into small pieces.
Tamarind - small lemon sized
Turmeric Powder - 1/4tsp
Mustard seeds - 1/2tsp
Curry leaves -a few
salt to taste
Coconut oil

For the masala

Grated coconut -1cup
shallot - 3
Fenugreek Powder - 1/4tbsp
Red chilli Powder - 1/2tbsp
Coriander Powder - 1tbsp

Method:

Soak tamarind in 1/2 cup of water and take the extract from it.Heat oil in a small pan and add the coconut and pepper corns,Saute well it it become golden colour.Add chilli powder and coriander powder.Mix well.at this stage add the fenugreek powder to this.cool off and make a smooth paste .keep it aside.
Another pan add some oil and splutter the mustard seeds and curry leaves.Add the chopped onion and saute well.Add the drumstick,Turmeric Powder ,salt and tamarind paste and some water and boil them.Add the masala paste and boil for 5 minutes.Add the sugar and switch of the stove.Serve with rice.

Vermicelli Vada

2009-10-20T14:54:00.005+08:00

Ingredients:

Vermicelli - 1cup

Ginger(chopped) - 1tbsp

Greenchillies -3

Onion (chopped)-1,big

Egg - 1

All purpose flour - 3 to 5tbsp

Coconut milk powder - 25g

Coriander leaves - 3tbsp

Garam masala powder - 1/2tsp

Salt to taste

Oil for deep frying

Method:

Boil some water and cook the vermicilli.Drain it and allow to cool.Take the vermicelli in a bowl and add ginger,greenchillies,onion and 1 egg.Mix well.Then add coconut milk powder,chopped coriander leaves and garam masala and salt.To this add the required flour and mix well.you can add more flour if the dough is very loose.Make small balls out of it and press in your palm to flatten it and and deep fry in oil.Serve hot.(don't need any dippings :)))

AWARDS from BABLI

Thanku babli dear for these wonderful awards:)

I would like to pass these awards to the following blogger friends

Sarah of Vazhayila

Tina of Kaipunyam

Faiza ali of Faiza ali's kitchen

Vidya Rao of The tastes of south india

Palak Paneer

2009-10-19T04:11:00.004+08:00

Ingredients:

Paneer - 10-15 cubes
Palak/Spinach chopped - 2cup
Milk - 1/2 cup
Ghee - 1/2tbsp
Ginger -Garlic paste - 1tbsp
cumin Powder -1/tsp
Tomato (pureed) -2
Onion - 1big,crushed
Garam masala - 1tsp
Red chilli powder -1/2tsp
Turmeric Powder -1/4tsp
Coriander Powder -1tsp
Fresh cream - 2tbsp(optional)

Method:

In a pan add the chopped spinach and some water.Cook the spinach for 2-3 minutes.Switch off the stove and cool them.After that Blend the cooked spinach and keep it aside.
Another pan heat ghee and shallow fry the paneer cubes.keep it aside.
Heat 1tbsp oil in a pan and add the crushed onions.let it cook for 5 minutes.Add ginger-garlic paste and saute well.Add Pureed Tomatoes, cover and cook till the oil seperates from the mixture.Keep stirring frequently.
Add the Spinach paste and saute well.Add the masala powders and mix well and cook it for 5 minutes.Add the required milk and paneer cubes.Mix well.Pour the cream and mix gently and serve hot with any breads.