Food at its best

Drinks

2009-04-09T04:13:00.001-07:00

Simple Masala Tea

INGREDIENTS

Water ½ cup
Tea powder ½ spoon
Ginger- small piece
Ajwain ( Ayamodhagam )- ½ teaspoon
Cardamom -2
Sugar
Milk ½ cup

Preparation

Boil the water with tea powder, milk, ginger, ajwain, sugar and cardamom. When tea is done, sieve it and serve hot.

Avacado drink

INGREDIENTS

Avacado fruit
Milk ½ cup
Water ¼ cup
Sugar
Cardamom seeds.

Preparation

Take the flesh inside the avacado fruit, mix it with milk, sugar, seeds inside cardomom and required water in a mixer grinder. Delicious avacado drink is ready to serve chilled.

Sweet Dishes

2009-04-09T03:53:00.001-07:00

Deserts

1.Rava Kesari

INGREDIENTS

1.Rava – 3 cup
2.Ghee – 1 1/2Cup
3.Sugar – 2 cup
4.Water – 7 cups
5.Cardamom - 2

Preparation

1.Make the sugar syrup using sugar, water and cardamom. Simmer it slowly until it gets thick.
2.Add ghee into a hot pan, now add the rava into it. Roast it by continuously stirring it until it starts changing its colour.
3.Now add this roasted rava into the sugar syrup. And keep stirring it for some time until it takes the form of a kesari.
4.Grease a plate with ghee and add the kesari into it. Allow it to cool and then it can be cut into shapes as desired.

2. Simple Ghee pak

INGREDIENTS

1.Besan – 1 cup
2.Ghee – 1 cup
3.Sugar -2 cup
4.Water 3 ½ cup

Preparation

1.Make the sugar syrup by simmering the sugar and water. Let it simmer until it gets thick
2.Mix the besan and ghee very well together, so that there are no lumps formed.
3.When the sugar syrup is thick, add the besan- ghee mixture into it.
4.Keep stirring it for about 15 minutes until there are big bubbles coming.
5.Grease a plate with ghee and the pak can be allowed to cool. It can now be cut into desired shapes.

Breakfast dishes

2009-04-09T03:52:00.001-07:00

Dosa & Idli batter preparation

INGREDIENTS

Uzhunnu ( Urad dal ) 1 cup – soaked for 7 hrs
Pachari – ( Raw rice )3 cup – soaked for 7 hrs
Cooked rice 1 tablespoon( choru ) or chowari 1 teaspoon( sabudhana )
Salt

Preparation

Grind the uzhunnu with required amount of added water in a mixer grinder. Then separately grind the raw rice with water and some choru or chowari. Mix both of them thoroughly. And leave it overnight.

The next day it can be used as batter for idli and dosa can be made day after. Dilute the batter with required water and add salt before making dosa or idli. Served best with chutney or sambar

Velleppam batter preparation

INGREDIENTS

Raw rice ( Pachari )– 3 cups ( soaked for 7 hrs )
Grated coconut- ½ cup
Cooked rice ( choru) -1 tablespoon
Yeast - ½ teaspoon soaked in hot water.
Salt

Preparation

Grind the pachari in a mixer grinder with added water, grated coconut and choru. When grinded perfectly, add the soaked yeast into ti and leave the batter overnight.

The next day the batter can be used diluted if required and with added salt, for making crispy vellepams. Served best with egg curry or kadala curry.

3. Neer dosa ( An easy appam that need not be kept overnight )

INGREDIENTS

Raw rice ( Pachari )- 2 cup soaked for 7 hrs
Small onion -3
Grated coconut ½ cup
Cooked rice ( choru ) - 1 tablespoon
Salt
Jeera- 1 teaspoon

Preparation

Grind the raw rice, small onion, grated coconut, choru with required water in a mixer grinder. The batter when perfectly grinded can be used for preparing neer dosa instantly by adding salt and jeera.

Thin dosas can be prepared fast on a hot tawa by using the batter. Can be served with kadala curry or cherupayar curry.

Upma ( Rava / Vermicelli )

INGREDIENTS

Rava ( Semolina ) - 2 cup
Mustard seeds
Chopped onion
Chopped green chilly
Chopped ginger
Curry leaves
Oil
Salt

Preparation

Initially roast the rava for sometime in a hot pan until it turns slightly brown. Allow it to cool
Heat oil in a pan. Splutter the mustard seeds. Add the chopped ginger, onion, curry leaves and green chilly
When sautéed add 4 cups of water and add required salt. Allow it to come to a boil.
When fully boiled, slowly add the roasted rava into the boiling water. Keep stirring until the upma is cooked.

The same recipe of rava upma can also be tried with vermicelli( semiya ) by roasting vermilli before hand. In that case water can be used a little less of about 1 ½ cups. If you prefer your rava upma to be coloured a little bit of turmeric powder can be added when the water boils.

Puri- Potato bhaji

INGREDIENTS

Atta – 2 cups
Ajwain ( Ayamodhagam ) 1 teaspoon
Salt
Water

Preparation

Mix the dough very well with atta, salt, ajwain using required amount of water. Roll it into small puris and deep fry in oil.

For bhaji curry

Heat oil in a pan. Splutter the mustards seeds and jeera.
Now add the chopped garlic, ginger, green chilly and onion. Stir fry
Add turmeric powder and add required water and salt. Bring it to boil
Now add the cooked and mashed potatoes into it. Cook it well. Add some tomato purée or chopped tomatoes. If tomato is not your preference you can also add lemon juice into the bhaji as well.
Garnish with coriander leaves and serve hot with puri.

Simple paratha using atta

INGREDIENTS

Atta - 3 cup
Butter – 4 tablespoon
Oil – 2 tablespoon
Salt to taste

Preparation

Make the dough using atta, butter, salt, oil and required amount of water.

For Rolling

Make a small ball using the dough.
Roll the ball into a circle. Now apply oil onto the side up. And fold the circle into the semi circle.
Again apply oil onto the half. And fold it once again to form a triangle.
Now roll it into a paratha.
Heat the tawa hot and get the paratha cooked using ghee or butter as preferred.

Chutneys and Pickles

2009-04-09T03:50:00.000-07:00

Coconut chutney ( For dosa and idli )

INGREDIENTS

Grated coconut -1cup
Green chilly -2
Ginger ( Small piece )
Small onion -3
Salt to taste
Tadka : Oil, mustard seeds, Whole red chilly, Curry leaves

Preparation

Grind all the ingredients 1-5 together in a mixer grinder with added water.
Garnish with tadka : Heat oil in a pan. Splutter mustard seeds, whole red chilly and curry leaves.

Coconut chutney with thattu kada quality ( Best for Dosa and idli )

INGREDIENTS

Grated coconut – 1 cup
Green chilly – 2
Kadala parippu ( Daria Dal ) - 1 tablespoon
Curd – 1 tablespoon
Salt to taste
Tadka : Oil, mustard seeds, Whole red chilly, Curry leaves

Preparation

Grind all the ingredients 1-5 in a mixer grinder with added salt.
For the tadka : Heat oil in a pan. Splutter mustard seeds, whole red chilly and curry leaves.

Coconut chammanthi ( Best with rice )

INGREDIENTS

Grated coconut – 1 cup
Whole red chilly or broken red chilly pieces – Roasted in coconut oil ( It can also be roasted without oil )
Ginger
Small onion
Salt to taste
Curry leaves
Tamarind ( valam puli )

Preparation

Grind all the ingredients in a mixer grinder, without adding water. Tasty chammanthi is ready to served with rice or kanji.

Coriander chutney

INGREDIENTS

Coriander leaves
Green chilly
Tomato
Small onion
Salt to taste

Preparation

Grind all the ingredients together in a mixer grinder with little bit of water. Coriander chutney can be served with rice.

For dosa or idli, the same recipe can be used with tomato substituted with tamarind.

Pudina chutney

INGREDIENTS

Pudina leaves ( Mint )
Green chilly
Tamarind
Small onion
Salt to taste

Preparation

Stir fry the pudina leaves in a little oil.
Then grind it along with the other ingredients, in a mixer grinder, with little bit of added water. Pudina chutney is ready to serve.

Tomato Chutney

INGREDIENTS

Tomato - 5
Onion -1
Oil
Mustard seeds
Chilly powder
Curry leaves
Salt to taste

Preparation

Heat oil in a pan. Stir fry half of the chopped onion, and the chopped tomatoes. Sauté it for some time. Allow it to cool. Grind the mixture in a mixer grinder with added water and make it into a paste.
Heat some more oil in a pan. Splutter the mustard seeds and curry leaves.
Add some more chopped onion and stir fry.
Now add the fine paste of the chutney.
Add required salt and chilly powder.
Allow it to boil and serve hot with idli or dosa.

Tamarind Chutney ( Good with samosa )

INGREDIENTS

Tamarind extract ½ cup ( If you have tamarind syrup, just dilute it with added water )
Chilly powder ½ teaspoon
Sugar 1 tablespoon
Hing ( Kayam ) a pinch
Jeera ½ teaspoon
Ginger powder ½ teaspoon

Preparation

Take the thick tamarind extract in hot water, simmer it under gas until it gets thick. And add the other ingredients. The tamarind chutney is ready to serve with hot samosa

8. Mango pickle

INGREDIENTS

Mango ( Chopped ) ( marinated in salt and chilly powder in advance )
Fenugreek ( Uluva )
Gingerly oil
Coconut oil
Mustard seeds
Green chilly
Curry leaves
Salt
Vinegar
Hing ( Kayam )

Preparation

Heat the gingerly oil and coconut oil in a pan
Splutter the mustard seeds. Add the fenugreek seeds and let it splutter too.
Add the green chilly, curry leaves and sauté.
Now add the chopped and marinated mangoes. Add chilly powder and salt ( if you have achar powder, can also add that at this point )
Add little bit water if required. Let it simmer for sometime.
Now switch off the gas and leave it to cool. Add some vinegar and hing ( kayam ). ( When the achar stays for longer, you might have to add some salt )

Salads

2009-04-09T03:49:00.000-07:00

Green Apple salad

INDREDRIENTS

Green Apple - Chopped
Onion – Chopped
Capsicum – chopped
Coriander leaves
Curd
Salt to taste

Preparation

Mix very well the chopped green apple, onion and capsicum with the coriander leaves and salt.
Add the curd into the salad. And serve chilled

Pomegranate salad ( Anar salad – gives your salad a beautiful pink colour )

INGREDIENTS

Pomegranate seeds taken out
Chopped onion
Chopped coriander leaves
Salt to taste
Curd

Preparation

Mix the pomegranate seeds, chopped onion, chopped coriander leaves and salt.
Add the curd to the salad and serve chilled.

Tomato Salad ( An easy recipe of a simple small quantity salad which can be prepared within no time, but it can substitute the greatest dishes and hence add taste to your lunch )

INGREDIENTS

Chopped tomatoes
Chopped shallots ( Small onion)
Chopped green chilly
Salt to taste
Chopped ginger
Coconut oil

Preparation

Mix very well the chopped tomatoes, chopped small onion, chopped green chilly, chopped ginger and leave aside
Just before serving add salt and coconut oil and mix really well. Have it with steaming hot rice.

Raitha

INGREDIENTS

Chopped onion
Chopped cucumber
Chopped carrots
Chopped green chilly
Salt to taste
Curd
Chat masala

Preparation

Mix the chopped onion, cucumber, carrots, and green chilly together very well.
Add curd and salt to taste
Add a pinch chat masala to make a difference.

Non vegetarian dishes

2009-04-09T03:47:00.000-07:00

Chicken Curry

INGREDIENTS

Chicken washed and cleaned. ( Marinated in ginger-garlic paste, lemon juice, Chilly powder, turmeric powder, pepper powder and salt )
Tomato purée- 4 whole tomatoes ( into a fine paste )
Oil -4 tablespoon
Ginger- Garlic Paste- 3 teaspoon
Chopped green chilly- 4
Turmeric powder -¼ teaspoon
Chilly powder -1/2 tablespoon
Coriander powder – 1 tablespoon
Salt to taste
Coriander leaves to garnish
Pudina leaves to garnish
Capsicum ( Optional )
Garam masala –( freshly and coarsely grounded cloves, Peppercorn, Black cumin seeds ( Shahi jeera ), Cinnamon ).
Fried onion to garnish

Preparation

Heat oil in a pan and add the ginger- garlic paste, chopped green chilly and sauté.
When the raw smell disappears add the tomato purée and sauté it for some time.
Now add the turmeric, chilly and coriander powder into the purée and stir fry the masala until the oil comes separate.
When the masala is fully cooked add the chicken pieces into it and add water and salt as required. Leave the chicken to cook well.
When cooked add the grounded garam masala over the curry and bring it to boil.
Garnish the curry with coriander leaves, mint leaves, and fried onions. If preferred we can also add capsicum stir fried in oil to the curry for taste. The tasty chicken curry is ready to serve.

Chicken curry cooked in roasted coconut paste

INGREDIENTS

Chicken pieces ( marinated in turmeric powder, chilly powder and salt. )
Chopped ginger
Chopped garlic
Chopped green chilly
Sliced Onion
Turmeric powder- ½ teaspoon
Chilly powder-1/2 tablespoon
Coriander powder- 1 tablespoon
Garam masala -1 tablespoon
Whole red chilly
Curry leaves
Grated coconut
Pepper balls
Coconut oil.
Salt to taste

Preparation

Roast the grated coconut, whole red chilly, pepper balls and curry leaves in a pan until it turns into a golden brown colour. Grind the mixture very well in a mixer grinder and make it to a fine paste.

Heat oil in a pan. Add the chopped ginger and garlic and saute.
Now add the sliced onions, chopped green chilly and stir fry it until the onion turns golden brown.
Add the turmeric, chilly, coriander and garam masala into the pan and stir fry it until the masalas are fully cooked. Add water if required.
Now add the marinated chicken into the masala and leave it to cook with added salt.
When the chicken pieces are sautéed , add salt, the roasted coconut paste into it. When the chicken is fully cooked in the roasted coconut paste, add some curry leaves.
After a boil switch off the gas. The chicken curry is now ready to serve.

Egg masala

INGREDIENTS

Eggs -4 ( Boiled, cooked and de shelled )
Chopped ginger
Chopped garlic
Chopped green chilly
Chopped Onion
Turmeric powder – ¼ teaspoon
Chilly powder -1/2 tablespoon
Coriander powder -½ tablespoon
Egg masala or chicken masala - ½ tablespoon ( Optional )
Salt
Oil
Coriander leaves

Preparation

Heat oil in a pan and add the chopped onion and sauté.
Then add the chopped ginger, garlic and green chilly. Sauté them.
Add the turmeric powder, chilly, coriander and egg masala powder into the pan
Stir fry the masala very well and cook the masala with required salt and water.
When the curry boils add the eggs half slitted into the curry.
Garnish with coriander leaves and egg masala is ready to serve.

If preferred add some tomato sauce into the curry.

You can also try for egg curry recipe using the same recipe by adding coconut mik into the curry. But in that case the coriander leaves is substituted by curry leaves and the coconut milk should not be added when the curry is at boil.

Squid- Oyster thoran ( Kanava- kakka thoran )

INGREDIENTS

Squid – cleaned and chopped
Mussels – cleaned
Grated coconut
Small onion-3
Green chilly
Ginger
Curry leaves
Pepper powder
Coconut Oil

Preparation

Mix the grated coconut, small onion, green chilly and ginger in to a coarse paste in a mixer grinder.
Mix the paste with the cleaned and washed raw squid and oyster very well using hands and keep it aside.
Heat coconut oil in a pan and add the mixture into the oil. Leave it to cook with added salt and pepper powder. ( Keep stirring the mixture or it might burn )
When the mixture is fully cooked garnish with curry leaves and is ready to serve.

Tuna Thoran ( choora thoran )

INGREDIENTS

Fish tuna ( Cooked and chopped into fine pieces. If canned-2 tins, drain the water away.)
Kudam puli -3 soaked in hot water ( Gamboges )
Chopped small onion
Chopped green chilly
Chopped garlic
Chopped ginger
Turmeric powder
Chilly powder
Pepper powder
Salt to taste
Curry leaves
Coconut oil

Preparation

Heat coconut oil in a pan. Add the chopped onions, garlic, ginger, green chilly and curry leaves to sauté.
When sautéed, add the tuna fish. Cook it with added salt.
Remove the extract from the kudam puli and put only the kudam puli into the dish. Do not use the extract.
Add the turmeric powder, chilly powder and pepper powder and stir fry.
Leave the fish to cook. Stir it at intervals or it might burn. When the fish is fully cooked, it is ready to serve.

Fish Curry ( meen mulakku vachathu )

INGREDIENTS

Fish ( cleaned )
Mustard seeds
Chopped onion
Green chilly -slitted
Chopped ginger
Chilly powder
Turmeric powder
Tomato
Kudam puli ( Gamboges ) or valam puli ( Tamarind )as prefered
Salt to taste
Curry leaves
Oil
Uluva ( Fenugreek -roasted and grounded )

Preparation

Heat oil in a traditional chatti if available, or a thick bottomed pan. Splutter the mustard seeds
Add the chopped onion, ginger, curry leaves and slitted green chillies.
When sautéed, add the turmeric powder, chilly powder. Also add the tomatoes and cook the masala very well.
Add the tamarind extract now into the curry. If kudam puli is used, extra water need to be added for the gravy.
Bring the curry to a boil with added salt.
When curry is boiled for some time, add the fish pieces. Leave the curry to simmer until the fish is fully cooked.
Before taking out of the gas, also add the fenugreek powder. The spicy meen mulakku vachathu is ready to serve.

Fish curry cooked in coconut

INGREDIENTS

Fish ( cleaned )
Chopped onion
Chopped tomato
Ginger
Slitted green chilly
Turmeric powder
Chilly powder
Grated coconut
Salt
Kudam puli ( Gamboges ) or valam puli (Tamarind )as prefered
Fenugreek powder ( Uluva Powder )
For tadka : Chopped small onion, Mustard seeds, curry leaves.

Preparation

Grind the grated coconut with turmeric and chilly powder into a fine paste.
Mix the sliced onion, chopped tomato, green chilly, Chopped ginger, Salt and the coconut paste with the tamarind extract or the kudam puli with added water as prefered, in a chatti. Mix the ingredients very well with the hands.
Now switch on the gas and let the mixture cook very well.
When the gravy is cooked to perfection, add the fish pieces.
Simmer until the fish is cooked. Now add the fenugreek powder.
When cooked remove it from gas and do the tadka : Heat oil in a pan and splutter the mustard seeds, chopped small onion and curry leaves.

Rice Recipes

2009-04-09T03:43:00.000-07:00

Delicious Rice Dishes

Ghee rice

INGREDIENTS

The whole spices – Cloves, Bay leaves, Peppercorn, Black cumin seeds ( Shahi jeera ), Cinnamon, Cardamom, Nutmeg, Star anise.
Basmati Rice – 3 cups ( Soak the rice for half an hour time. For 3 cups of rice we will need 6 cups for water while cooking.)
Sliced onion
Salt to taste
Ghee
Ginger paste
Raisin
Cashew nuts

Preparation

Heat a pan and add 4 big dollops of Desi Ghee. Add all the whole spices and sauté
Now add the sliced onion and ginger paste and sauté, until the onion turns golden brown.
Remove the water from the soaked rice and add to the pan. Saute for a few minutes.
Now add the water required and salt to taste and leave it to cook.
After the rice is cooked to perfection, leave it aside and heat another pan and fry some onions, cashew nuts and raisins in ghee.
Garnish the rice with the fried nuts and golden brown onion.

Vegetable Pulav

INGREDIENTS

The whole spices – Cloves, Bay leaves, Peppercorn, Black cumin seeds ( Shahi jeera ), Cinnamon, Cardamom, Nutmeg, Star anise.
Basmati rice- 3 cups ( Soak the rice for half an hour time. For 3 cups of rice we will need 6 cups for water while cooking.)
Vegetables required are chopped carrots and cooked green peas.
Coriander leaves to garnish
Salt to taste
Chopped onion
Ghee
Cashew nuts
Raisins

Preparation

Heat 2 tablespoon of ghee in a pan and add the whole spices and saute
Add the chopped vegetables and add a pinch of salt and leave it to cook.
When the vegetables are sautéed add the rice and fry it for a few minutes
Now add the required water, salt to taste and leave it to cook.
When the rice is cooked to perfection, heat ghee in another pan and fry the chopped onion until golden brown, the cashew nuts and the raisins.
Garnish the cooked pulav with coriander leaves, fried nuts and raisins.

Curd rice

INGREDIENTS

Basmati rice- 3 cups ( cooked )
Curd
Coconut oil
Mustard seeds
Whole red chilly
Curry leaves
Salt to taste
Pomegranate seeds and green grapes ( Optional )
Cashew nuts and raisins ( Optional )

Preparation

To the cooked rice add curd, salt and mix very well. Adding pomegranate seeds or chopped green grapes to make it rich is opional
Heat 2 tablespoon oil in a pan. Splutter the mustard seeds. Add the whole red chilly and curry leaves.
Add these fried things into the curd rice.
Fried nuts and raisins can also be added but which is again optional.

4. Khichdi ( An easy to prepare rice dish, also good for health)

INGREDIENTS

Rice-1/2 cup soaked
Dal – 1 cup soaked ( Can reduce the amount of dal as required)
Oil or ghee-2 tablespoon
Jeera
Hing (Kayam)
Pepper Powder
Curry leaves
Salt

Preparation

Cook the rice and dal together with added salt and keep with aside when cooked.
Heat oil in a small pan and put the jeera, hing, curry leaves and pepper powder into it.
Add the mixture into the rice and mix well. Khichdi is ready to serve with raita or pickle

Tomato rice

INGREDIENTS

Oil
Mustard seeds
Ginger chopped
Garlic chopped
Green chilli chopped
Onion- 2 chopped
Tomato- 6 chopped
Salt
Turmeric powder-1/4 teaspoon
Chilly powder-1 tablespoon
Coriander powder ½ tablespoon
Garam masala-1/4 teaspoon
Cooked rice-2 cups
Coriander leaves to garnish

Preparation

Heat oil in a pan and splutter the mustard seeds.
Add ginger, garlic, green chilly and saute. Then add the onion and stir fry.
Add the tomatoes, turmeric powder, chilly powder, coriander powder, garam masala and salt
Stir fry until tomatoes are cooked.
Add the cooked masala into the cooked rice and mix very well. Garnish with coriander leaves. Tomato rice is ready to serve.

Egg Fried Rice

INGREDIENTS

Eggs – 5
Soya sauce
Salt
Oil
Onion chopped
Green chilly chopped
Garlic chopped
Rice 2 cups ( For the egg fried rice it would give good results, if the rice is cooked and refrigerated before hand )
Coriander leaves

Preparation

Beat the eggs with added salt and soya sauce
Heat oil in a pan and crumble the egg till cooked. Keep it aside
Heat some more oil and sauté onion, green chilly and garlic. Add the crumbled eggs when sautéed.
Now add the cooked rice, a little bit of oil and soya sauce. Mix well
Garnish with coriander leaves and serve hot.

Fish Biriyani

INGREDIENTS

For the rice

1. The whole spices – Cloves, Bay leaves, Peppercorn, Black cumin seeds ( Shahi jeera ), Cinnamon, Cardamom, Nutmeg, Star anise.

2. Basmati Rice – 3 cups ( Soak the rice for half an hour time. For 3 cups of rice we will need 6 cups for water while cooking.)

3. Sliced onion

4. Salt to taste

5. Ghee

6. Ginger paste

7. Raisin

8. Cashew nuts

For the Fish masala

King Fish -4 pieces( Marinated in salt, chilly and turmeric powder. )
Oil
Onion- 8 sliced
Green chilly
Ginger
Garlic
Tomato-2 sliced
Garam Masala powder
Salt
Coriander leaves and fried onion to garnish

Preparation

For rice

1. Heat a pan and add 4 big dollops of Desi Ghee. Add all the whole spices and sauté

2. Now add the sliced onion and ginger paste and sauté, until the onion turns golden brown.

3. Remove the water from the soaked rice and add to the pan. Saute for a few minutes.

4 .Now add the water required and salt to taste and leave it to cook.

5. After the rice is cooked to perfection, leave it aside and heat another pan and fry some onions, cashew nuts and raisins in ghee.

For Fish masala

Heat oil in a pan and fry the marinated fish in oil and keep it aside.
Take the excess oil from the pan so as to prepare the masala in the same pan.
Add onions to the pan and sauté.
Make paste of ginger,garlic and green chilly and add it.
When sautéed add the tomatoes, salt and the garam masala powder.
When the raw smell of masala disappears and the masala is cooked, add the fried fish into the masala, and cover the fish with the masala.

For the final serving, take half of the rice out and stuff the fish masala in between. And fill up the rest of the rice. And garnish with fried onions, cashews, raisins and coriander leaves. Leave the rice closed tight and open it at the time of serving only.

The same recipe can also be tried with prawns, fishes like salmon for delicious biriyani's.

Simple Prawn biriyani

INGREDIENTS

Prawn ( marinated in salt, chilly powder, turmeric powder, ginger-garlic paste and lemon juice )
Onion -6 sliced
Green chilly -4 chopped
Chopped ginger and garlic
Chilly powder
Turmeric powder
Garam masala powder
Salt
Tomatoes 2 chopped
The whole spices – Cloves, Bay leaves, Peppercorn, Black cumin seeds ( Shahi jeera ), Cinnamon, Cardamom, Nutmeg, Star anise.
Oil or ghee as preference
Fried onion, cashew and raisins ( Optional)
Coriander leaves to garnish
Rice 2 cups soaked in water.

Preparation

Cook the rice with added salt and lemon juice and keep it aside. ( If yellow colour is preferred we can add a pinch of turmeric powder while cooking or else the white colour can be retained )
Fry the marinated prawns in oil and keep it aside.
In the same oil add all the whole spices ( as on availability though ) and sauté.
Add the sliced onion, green chilly and garlic- ginger paste and sauté.
When cooked add the tomatoes, chilly powder, turmeric powder, garam masala and salt.
When masala seems cooked, add the fried prawns into it.

For the final serving, take half of the rice out and stuff the prawn masala in between. And fill up the rest of the rice. And garnish with fried onions, cashews, raisins and coriander leaves. Leave the rice closed tight and open it at the time of serving only.

Cake Section : 'The Black Forest (V)'

2009-04-01T12:10:00.000-07:00

Here we go.....

The Black Forest Cake (Vegan) was an attempt I would say-but I am more confident with the below receipe because it is tried and tested now....
Black Forest Cake Recipe ( Vegetarian )

INGREDIENTS

1.Plain flour - 1 cup
2.Baking soda – 1 teaspoon
3.Cooking soda – 1 teaspoon
4.Butter
5.Condensed milk
6.Cocoa powder
7.Whipping cream
8.Vanilla essence
9.Icing Sugar
10.Salt
11.Cola- 3 tablespoon
12.Cherries and chocolate flakes for decorations

Preparation

1.Mix the plain flour with baking soda, cooking soda, cocoa powder and a pinch of salt and set aside
2.Mix the butter with the condensed milk until smooth.
3.Grease a tray with butter and add the butter mixture and plain flour mixture into it. Mix it really well to make a smooth batter without lumps. Add cola into it. And mix well
4.Grease the baking tray with butter and sprinkle it with some plain flour. Put the cake batter into it.
5.Heat the oven at about 150 degrees for about 35 minutes. Preheat the oven for 5 minutes and then keep the cake inside.
6.For preparing the cream, whisk the whipping cream with a blender very well. When it starts getting the creamy consistency, add the icing sugar and vanilla essence. And whisk again until the cream is obtained. ( For good results, chill the blender and jar used for preparing the cream )
7.Freeze the cake for a time of 30 minutes to get it a bit solid, so as to slice it.
8.Horizontally slice the cake in between to fill the cream in between. And cover the entire the cake with cream.
9.Decorate the cake with chocolate flakes and cherry as in the picture.

A small delicious black forest cake is all ready to be served chilled.

Cake Section

2009-04-01T11:35:00.000-07:00

Wow,Demand is up and I am kick starting the cakes section.

I have done two experiments and both have been a welcome. Well,that is a good start..... I am going to share the receipe here ,All this could be done at home..... 'Never' say 'Never'-Just try it ....I have never believed we could do a black forest at home. Refer the receipe in the above page and give a try......

Now let us try the sponge cake option...View the photos and below is the receipe...

1.Simple Sponge Cake

INGREDIENTS

1.Plain Flour – 1 cup ( Maida )
2.Baking soda - 1 teaspoon
3.Butter - ½ cup
4.Icing Sugar - ½ cup
5.Vanilla essence – 2drops
6.Egg-2

Preparation

1.Separate the egg white and yellow and beat both of them separately until fluffy. Use a blender for the process.
2.Mix the butter and icing sugar well to a smooth consistency.
3.Now mix the plain flour and baking soda very well and add the egg white, egg yellow, butter-sugar mixture. Mix all the ingredients very well to obtain a smooth batter without lumps.
4.Grease the baking tray with butter and springle some plain flour over it. Pour the cake batter into the tray.
5.Heat the oven at about 120 degrees for about 50 minutes. Initially leave the oven to preheat for 5 minutes and then put the baking tray to bake the cake for 45 minutes.
6.After the 50 minutes take the cake out and leave it to cool
7.Decorate the cake with edible sugar shapes or designer icing. The cake is still delicious even without any decorations.

The above recipe of cake can also be tried with oil. In that case take half cup of oil instead of butter. And mix the sugar in the egg white instead of butter.

Tea Time Snacks

2009-02-16T07:10:00.000-08:00

Tea Time Snacks ( Dishes that can be enjoyed with a nice cup of tea with family or can be prepared and served to unexpected guests in no time )

1.Vegetable Cutlet

INGREDIENTS

1.Vegetables : Potato – cooked and mashed, Green peas, Carrots- chopped, Beans
2.Oil
3.Green chilly-2 chopped
4.Ginger- chopped
5.Salt to taste
6.Chilly powder or pepper powder as required for spice.
7.Garam masala - ¼ teaspoon
8.Bread crumbs - ( If not available tinned- Toast bread in toaster or pan and powder it.)
9.Egg white of 3 eggs.

Preparation

1.For the stuffing: Heat oil in a pan, sauté the chopped ginger, chopped green chilly. Add the green peas, carrots, salt and stir fry. When cooked add the steamed and mashed potatoes. Add the garam masala. Add chilly or pepper powder if more spice is required. Cook the stuffing and leave it to cool. Mash the stuffing.
2.When cooled make the stuffing into balls or shape of cutlet.( Tip : If the stuffing is loose and if its hard to shape then add some breadcrumbs to tighten the stuffing ) Dip the balls in egg white. And then coat it with bread crumbs.
3.Deep fry the cutlet. ( To strain the excess oil use a newspaper, as it absorbs more oil than a tissue. ) And serve hot with tomato sauce.

2.Fish cutlet ( Fish Tuna cutlet )

The fish Tuna is called Choora in Malayalam.

INGREDIENTS

1.Chopped Onion
2.Chopped ginger
3.Chopped garlic
4.Oil
5.Curry leaves
6.Salt to taste
7.Chopped green chilly
8.Chilly powder-1/2 teaspoon
9.Turmeric powder-1/4 teaspoon
10.Pepper powder
11.Fish Tuna
12.Egg white
13.Breadcrumbs

Preparation

1. Cook the fish tuna and break it into small pieces of flesh and add salt . ( If tinned it need only to be made into pieces.)
2. For the stuffing : Heat oil in a pan. Add the chopped ginger, garlic, green chilly, curry leaves , Onion and stir fry. Now add the chilly powder, Turmeric powder and pepper powder. Add the tuna fish and salt. Cook the stuffing and leave it to cool
3. When cooled make the stuffing into balls or shape of cutlet.( Tip : If the stuffing is loose and if its hard to shape then add some breadcrumbs to tighten the stuffing ) Dip the balls in egg white. And then coat it with bread crumbs.
4. Deep fry the cutlet. ( To strain the excess oil use a newspaper, as it absorbs more oil than a tissue. ) And serve hot with tomato sauce.

3.Onion vada ( Ulli vada – An easy snack which takes less time)

INGREDIENTS

1.Maida – 2 cups ( Plain flour)
2.Onion – sliced
3.Salt to taste
4.Chopped ginger
5.Curry leaves
6.Baking powder- 2 teaspoon
7.Water to mix the batter
8.Oil to deep fry

Preparation

1.For the batter : Mix the maida, onion, ginger, salt, baking powder and curry leaves with water to make a thick batter. Leave it for 30 minutes. ( If case if guests are waiting 15-20 minutes will do.)
2.Heat oil to deep fry. Take a handful of the batter and put it in oil carefully. No specific shape is required. If possible make it into a vada shape. ( To strain the excess oil use a newspaper, as it absorbs more oil than a tissue. )
3.Serve hot with tea.

4.Uzhunnu Vada ( Black Gram Vada )

INGREDIENTS

1.Black Gram ( Soaked for atleast an hour or two )
2.Pepper balls
3.Green chilly – chopped
4.Salt to taste
5.Curry leaves
6.Oil to deep fry
Preparation

1.Make the paste of the soaked uzhunnu in a mixer grinder. ( Do not put water while grinding. If required just sprinkle a little bit of it. )
2.Mix the paste with added salt, chopped green chilly, pepper balls and curry leaves and leave aside.
3.Now heat oil in a pan to deep fry. Wait until the oil gets really hot. Make the paste into shape of a vada and deep fry the vada. ( Tip : Soak your hands in water while making vada shape so that the vada doesnt stick to the hands. For the vada shape, take a ball of the paste, give it a press and make a hole in the middle. Give the finish by curving out the sides. For the fried vada, to strain the excess oil use a newspaper, as it absorbs more oil than a tissue. )

5.Parippu vada ( Dal vada )

INGREDIENTS

1.Dal -( Parippu ) Soaked for atleast for 3 hours
2.Green chilly – Chopped
3.Whole red chilly – Chopped
4.Salt to taste
5.Oil
6.Small onion
7.Chopped ginger
8.Curry leaves – chopped

Preparation

1.Grind the soaked dal, small onion, ginger into a paste in a mixer grinder.
2.Add the salt, chopped green chilly, chopped whole red chilly and curry leaves onto the paste.
3.Make it into the shape of the vada,
4.Heat oil in a pan and deep fry. Strain the excess oil and serve hot. ( To strain the excess oil use a newspaper, as it absorbs more oil than a tissue. )

6.Bread Rolls

INGREDIENTS

1.Potato- cooked and mashed
2.Green peas – cooked
3.Salt to taste
4.Ajwain ( Ayamodagam in malayalam )
5.Coriander leaves
6.Oil
7.Green chilly – chopped or pepper powder
8.Bread slices- with the 4 ends cut out.

Preparation

1.For the stuffing : Heat oil in a pan and put a pinch of ajwain. Then add the cooked potato, green peas and green chilly to saute. Add the coriander leaves and salt to taste.
2.Heat oil to deep fry the bread rolls
3.Soak the pieces of bread in water for a second and squeeze the excess water. ( Take care that the bread is not too much soaked or else the piece will break. )
4.Fill the stuffing inside the soaked bread. Make it into a roll shape to seal all the ends. ( If difficult it can also be made into a ball ).
5.Deep fry the bread rolls in the oil and strain the excess oil and serve hot. ( To strain the excess oil use a newspaper, as it absorbs more oil than a tissue. )

7.Mushroom bhaji

INGREDIENTS

1.Besan ( kadala mavu in malayalam)
2.Coriander leaves
3.Chilly powder
4.Salt to taste
5.Oil to deep fry
6.Button mushroom

Preparation

1.Make the thick batter by mixing besan, chilly powder, Salt to taste and coriander leaves.
2.Heat oil in a pan to deep fry the bhaji
3.Dip the mushroom in the batter and fry the bhaji in the hot oil until cooked.
4.Strain the excess oil and serve hot. ( To strain the excess oil use a newspaper, as it absorbs more oil than a tissue. )

8.Onion Bhaji

INGREDIENTS

1.Onion sliced - ( To make the bhaji crisp, add some salt into the chopped onion. Leave it for sometime. Now squeeze the water from the onion and use it for the bhaji )
2.Besan ( kadala mavu in malayalam )
3.Chilly powder
4.Salt to taste
5.Chopped ginger
6.Curry leaves

Preparation

1.Make the thick batter by mixing besan, chilly powder, chopped ginger, curry leaves and salt to taste
2.Add the sliced onion into the batter.
3.Heat oil to deep fry in a pan. Put small balls of onion batter and fry until it turns golden brown.
4.Strain the excess oil ( To strain the excess oil use a newspaper, as it absorbs more oil than a tissue. )

North Indian Recipes

2009-02-16T07:05:00.000-08:00

1.Cabbage Kofta

INGREDIENTS

1.Cabbage- Chopped- ( half of a small cabbage, to serve 5 people)
2.Gram Flour ( Besan in hindi or kadalamavu in malayalam)
3.Chilly powder
4.Turmeric powder
5.Coriander powder
6.Garam masala
7.Oil
8.Salt to taste
9.Shahi jeera ( saajeera in malayalam)
10.Onion- Chopped
11.Onion paste ( Raw onions grinded with water)
12.Tomato paste ( Raw tomatoes grinded with water)
13.Coriander leaves
14.Pudina leaves ( mint leaves)
15.Coconut powder ( Maggi coconut milk powder can be used)

Preparation

For the cabbage balls : Blench the chopped cabbage in hot water for 10 minutes or microwave it for 10 minutes. Remove the water. Add ½ cup besan,1 teaspoon chilly powder, ½ teaspoon coriander powder, ¼ teaspoon garam masala and salt to the cabbage and mix well. Make it into small round balls and deep fry in oil.

1.Heat oil in a pan and add shahi jeera, chopped onion, coriander leaves, pudina and sauté.
2.Now add the onion paste and tomato paste, simmer until the oil separates.
3.Add the 1 teaspoon chilly powder, ¼ teaspoon turmeric powder, ½ teaspoon coriander powder, ¼ teaspoon garam masala and salt.
4.When the masalas are cooked, add a little water and the coconut powder. Mix well. Remove from the gas
5.Leave the gravy to cool and then add the cabbage kofta balls.

2.Kadai Paneer ( Served with Roti's )

INGREDIENTS

1.Capsicum ( Mixed pepper of red, green or yellow in colour )- sliced as cubes
2.Paneer cubes
3.Tomato-2
4.Ginger
5.Green chilli-2
6.Oil
7.Hing ( Kayam in malayalam)
8.Jeera
9.Onion- sliced as cubes
10.Turmeric powder-1/4 teaspoon
11.Red chilli powder-1/2 tablespoon
12.Coriander powder-1/4 teaspoon
13.Garam masala powder-1/4 teaspoon
14.Coriander leaves
15.Salt to taste

Preparation

Paneer if not available can be made at home : Add 1 cup lemon juice to 8 cups of milk and simmer it until the milk thickens. Sieve the milk and wash the paneer obtained in cold water. To make this paneer into shape, put the filtered pieces on a thin cloth and put a heavy pan over it. After 1 hour or so we get the solid piece of paneer, which now can be cut into desired shapes.

Tomato paste : Grind the tomaotes, ginger and green chilli into a fine paste.

1.Heat a little oil in a pan and shallow fry the paneer and capsicum separately.
2.Heat some more oil, add hing, jeera, chopped onion and the tomato paste.
3.Now add the chilly,turmeric, coriander powder and the garam masala.
4.Cook the masalas until the oil separates. Add the fried paneer and capsicum.
5.Add salt and garnish with coriander leaves. Kadai paneer is ready to serve.

3.Chilly Gobi ( Served with roti's, chappathi's or paratha's)

INGREDIENTS

1.For batter : Besan ( Gram flour-3 tablespoon), Maida ( Plain flour)- 1 tablespoon, Cornflour 1/2 tablespoon, Crushed ginger, Chilly powder ½ tablespoon, and salt. Make a thick batter by mixing the ingredients with water.
2.Cauliflower ( gobi)
3.Oil
4.Chopped ginger
5.Chopped garlic
6.Chopped green chilli -3
7.Onions- chopped as cubes
8.Capsicum- chopped as cubes ( Green,Red or Yellow pepper will do)
9.Soya sauce- 2 tablespoon
10.Tomato sauce- 3 tablespoon
11.Chilly sauce- 1 tablespoon
12.Sweet chilly sauce.- ½ tablespoon
13.Coriander leaves
14.Salt to taste.

Preparation

1.Deep fry the gobi dipped in the thick batter prepared and set aside in a news paper to drain the excess oil. ( Paper absorbs more oil compared with tissue.)
2.Heat 2 tablespoon oil in another pan, add chopped green chilli, chopped garlic and chopped ginger and sauté.
3.Now add the chopped onions and capsicum and stir fry.
4.Now add the fried gobi. Add the soya sauce first.
5.Then add the tomato, chilly and sweet chilly sauce. Add salt to taste.
6.Garnish with coriander leaves and chilly gobi is ready to serve.

4.Bhindi Masala ( Okra masala can be served with rice or with chappati's )

INGREDIENTS

1.Bhindi ( Okra )- chopped
2.Oil
3.Chopped garlic
4.Jeera
5.Hing ( kayam in malayalam)- a pinch
6.Chilly powder-1/2 tablespoon
7.Turmeric powder-1/4 teaspoon
8.Coriander powder- ½ teaspoon
9.Tomato purée ( Cooked tomatoes with skin peeled out, grinded into a paste) -3 tablespoon
10.Coriander leaves
11.Salt to taste

Preparation

1.Heat oil in a pan. Add hing, jeera, chopped garlic, bhindi, salt and stir fry.
2.When the bhindi is half cooked, add turmeric, chilly and coriander powder.
3.When raw smell of masala's are gone, add the tomato purée and cook the bhindi.
4.Garnish with coriander leaves and serve hot.

5. Potato- Bhindi Sabzi

INGREDIENTS

1.Potato- chopped
2.Bhindi- chopped (Okra)
3.Oil
4.Hing ( kayam in malayalam) -a pinch
5.Jeera
6.Crushed chilli- 2 teaspoon ( If not available : heat whole red chilli in a pan and make a coarse powder of it in a mixey, when cooled. )
7.Turmeric powder- ¼ teaspoon
8.Salt to taste

Preparation

1.Deep fry the potato and bhindi separately. Drain the excess oil from the fried vegetables by using newspaper. ( Paper absorbs more oil compared with tissue.)
2.Heat oil in a pan. Add hing, jeera, fried potato-bhindi and sauté.
3.Add the crushed chilly, turmeric powder and salt. Cook the sabzi with the pan closed with lid. The potato - bhindi sabzi is ready to serve when cooked.

6.Rajma curry ( Kidney beans curry)

INGREDIENTS

1.Rajma ( Kidney beans )- soaked overnight in water
2.Oil
3.Jeera
4.Hing (Kayam in malayalam)
5.Garlic- chopped
6.For tomato paste : make a paste of tomato, green chilly and ginger.
7.Onion- finely chopped
8.Chilly powder- ½ tablespoon
9.Garam masala- ½ teaspoon
10.Coriander leaves
11.Salt to taste

Preparation

1.Cook the rajma in a pressure cooker with added salt and water.
2.Heat oil in a pan. Add jeera, hing, chopped onion, Chopped garlic and the tomato paste. Stir fry until the oil separates.
3.Add chilly powder, garam masala and salt to taste and stir fry the masala.
4.Mix this masala in the pan into the cooked rajma in the pressure cooker and simmer for 2 minutes. Garnish with coriander leaves and serve hot.

7.Dal curry

INGREDIENTS

1.Dal ( Parippu in malayalam)
2.Salt to taste
3.Oil
4.Mustard seeds
5.Hing ( kayam in malayalam)
6.Jeera
7.Onion – chopped
8.Garlic- chopped
9.Tomato purée ( Cooked tomatoes with skin peeled out, grinded into a paste)
10.Turmeric powder -¼ teaspoon
11.Chilly powder - ½ tablespoon
12.Coriander leaves

Preparation

1.Cook the dal with salt in a pressure cooker.
2.Heat oil and add the mustard seeds, hing, jeera and garlic.
3.Add chopped onion and stir fry.
4.Add tomato purée, turmeric powder, chilly powder and salt if required. Cook the masala.
5.When cooked add the cooked dal into it and mix well.
6.Garnish with coriander leaves and serve with rice or chappathi.

8.Mushroom curry mixed with potato

INGREDIENTS

1.Mushroom – sliced and soaked in hot water.
2.Potato -2 - sliced
3.Onion – chopped
4.Chopped garlic
5.Chopped ginger
6.Green chilli- 2- Slit
7.Tomato puree
8.Jeera
9.Turmeric powder- ¼ teaspoon
10.Chilly powder – ½ tablepoon
11.Coriander powder- ½ teaspoon
12.Garam masala ¼ teaspoon
13.Salt to taste
14.Coriander leaves

Preparation

1.Heat oil in a pan. Add jeera and chopped onion. Stir fry
2.Add Chopped ginger, garlic, green chilly and sauté.
3.Add the sliced potato and mushroom and stir fry. Add the turmeric, chilly powder and salt and cook the vegetables, adding some water until half done.
4.Add the garam masala, coriander powder and the tomato purée into the curry.
5.Bring the curry to a boil and garnish with coriander leaves.

Avocado-A Welcome Drink

2009-01-31T14:03:00.000-08:00

South Indian ......Prime Time....

2009-01-31T13:57:00.000-08:00

1.Puli Inji ( Ginger-Tamarind Curry)

INGREDIENTS

1)Ginger – 200gm roundly cut
2)Oil – 3 table spoon
3)Mustard seeds
4)Small onion 4 – chopped
5)Green chilly -3 chopped
6)Curry leaves
7)Turmeric Powder ¼ teaspoon
8)Chilly powder 1 teaspoon
9)Tamarind extract
10)Jaggery
11)Salt – as required.

For the Tamarind extract soak the tamarind in hot water for a few minutes. Squeeze the tamarind to extract the juice and filter the tamarind juice to get the extract

Preparation

1)Heat oil in a pan to fry the ginger until its brown
2)Remove the fried ginger on to a newspaper to remove the oil ( Health tip: As the newspaper absorbs more oil than a tissue paper.)
3)Grind the fried ginger in a mixer grinder to get it finely crushed.
4)Use 3 table spoon of the same oil, add mustard seeds, let it sputter.
5)Add chopped small onion, chopped green chilly and curry leaves.
6)Now add the turmeric and chilly powder and saute until raw smell is gone.
7)Add the tamarind extract and salt and let it simmer for 3 minutes.
8)Now add the finely crushed ginger and bring it to boil.
9)Add a little jaggery to reduce the sour taste as required.

2.Aviyal ( A South Indian recipe of mixed vegetables cooked in grated coconut and curd)

INGREDIENTS

Vegetables:

1.Brinjal
2.Carrot
3.Drumstick
4.Elephant Yam ( Chena in malayalam)
5.Kovaikkya
6.Beans

The vegetables can be chopped lengthwise of about an inch and not as small pieces for authentic south Indian results.

1.Coconut Oil- 5 table spoon
2.Green chilly-3 slit pieces ( not chopped)
3.Jeera (Cumin seeds)- ½ teaspoon
4.Small onion-3
5.Turmeric powder- ¼ teaspoon
6.Chilly powder- ½ tablespoon
7.Grated coconut
8.Curd
9.Curry leaves
10.Salt to taste

Preparation

Make a coarse paste of grated coconut, small onion, jeera and 2 green chilly by grinding in the mixture grinder. Try not to make it into a fine paste for good results

1)Heat oil in a pan. Add the chopped vegetables, curry leaves and green chilly and stir fry it for a few minutes
2)Then add a little water( not too much), turmeric powder and chilly powder and salt.
3)Add curd when the vegetables are half cooked and let it simmer.
4)Now take half of the vegetables out of the pan and put the coconut paste on the vegetables left, and then put the vegetables back. So that the paste seems to have been stuffed between the layers of vegetables. Let it simmer for 2 minutes.
5)Now remove it from the gas and add some raw coconut oil to the aviyal.
6)Keep the lid closed and mix it only at the time of serving with hot rice.

3.Carrot Pulisherry

This dish or pulisherry can also made by using raw banana, Elephant yam or pineapple as a replacement instead of carrots.

INGREDIENTS

1)Carrot-200 gm- Finely chopped ( If elephant yam or raw banana is used instead of carrot, then it need not be finely chopped.)
2) Oil- 3 tablespoon
3)Fenugreek seeds (Uluva in malayalam)
4)Jeera (Cumin seeds)
5)Ginger -chopped
6)Small Onion- 2
7)Green Chilly 3 (Slit pieces)
8)Turmeric powder- ¼ tablespoon
9)Pepper powder
10)Curd
11)Grated coconut
12)Curry leaves
13)Salt to taste

Preparation

Make the paste of grated coconut, jeera and small onion by grinding it in a mixer grinder . Add some water enough to mix it well.

1) Heat oil in a pan
2)Add fenugreek seeds, chopped ginger, curry leaves,turmeric powder,green chilly,pepper powder and sauté it
3)Now add the finely chopped carrot and add a little water.
4)Add 3 tablespoon of curd and salt. Simmer until the carrot is cooked.
5)Add the coconut mixture into the pulisherry.
6)Switch off the gas and add the rest of the curd and mix well.

4.Brinjal Kuzhambu ( Eggplant or Aubergine cooked in tamarind extract. Served with hot rice)

INGREDIENTS

1)Oil -3 tablespoon
2)Brinjal- cut length wise (not too long)
3)Onion- finely chopped
4)Garlic Pods
5)Mustard seeds
6)Green chilly- chopped
7)Curry leaves
8)Turmeric powder- ¼ teaspoon
9)Chilly Powder-1/2 table spoon
10)Salt to taste
11)Hing ( Kayam in malayalam)- a pinch
12)Tamarind extract
13)Corn flour ( Optional)

For the Tamarind extract soak the tamarind in hot water for a few minutes. Squeeze the tamarind to extract the juice and filter the tamarind juice to get the extract

Preparation

1.Deep fry the brinjal in oil until brown. Remove it from the oil and put it on a newspaper to absorb the excess oil ( Health tip: As the newspaper absorbs more oil than a tissue paper.)
2.Heat oil in a pan and splutter the mustard seeds
3.Add the chopped onion,green chilly, chopped garlic, curry leaves and sauté.
4.Now add the hing, turmeric powder, chilly powder, salt and tamarind extract
5.Bring it to a boil and add the fried brinjal to it.
6.Simmer it until the gravy becomes semi thick.
7.If required add some cornflour mixed in water for the gravy to thicken and the brinjal kuzhambu is ready to serve

5.Apple Pachadi

INGREDIENTS

1)Small Onion-3
2)Mustard seeds
3)Dried whole red chilli-3 ( vattal mulaku in malayalam)
4)Green chilli
5)Grated Coconut
6)Oil -3 tablespoon
7)Apple- Finely Chopped
8)Curry leaves
9)Salt to taste

Preparation

Make a paste of grated coconut, small onion, green chilli, mustard seeds into a fine paste in a mixer grinder.

1.Heat oil in a pan and add mustard seeds, and dried whole red chilli pieces. When it splutters add curry leaves.
2.Add the chopped apple and stir fry it.( Take care that the colour of the apple does not turn brown)
3.Add the coconut mixture and salt. Simmer until the raw smell is gone.
4.After a few minutes after it cools add the curd ( Do not reheat after adding curd)

This recipe of pachadi can also be tried with Kumbalanga(winter melon) and Cucumber too

6.Kumbalanga pachadi ( Easy recipe of a pachadi with winter melon or white melon)

INGREDIENTS

1)Kumbalanga (Winter melon)-finely chopped
2)Green chilli-2
3)Ginger
4)Mustard seeds
5)Dried red whole chilli-2
6)Curry leaves
7)Oil-3 tablespoon
8)Salt to taste

Preparation

1.Cook chopped kumbalanga with salt in adequate water and when cooked, switch off the gas.
2.Crush the green chilli and ginger and add it raw to the cooked kumbalanga.
3.Now heat oil in a pan and splutter the mustard seeds, whole dried red chilli and curry leaves. Put this into the cooked winter melon and the simple pachadi is ready to serve.

The same recipe can also be tried using Marrow or Cucumber instead of Winter melon.

7. Brocholi thoran

INGREDIENTS

1.Brocholi- chopped, soaked and drained in hot water
2.Onion- Sliced
3.Ginger- chopped
4.Garlic
5.Green chilli-2
6.Grated coconut
7.Jeera ( Cumin seeds)
8.Curry leaves
9.Salt to taste

Preparation

Make a coarse paste of grated coconut, green chilli, jeera and garlic

1.Heat oil in a pan and add mustard seeds.
2.Add onion and ginger to sauté
3.Add chopped brocholi to stir fry and then add the coconut paste
4.Add salt and curry leaves and simmer until cooked. Serve hot with rice

This recipe can also be tried with cabbage or for potato-carrot thoran. As an alternative the coconut can also be put dessicated instead of a paste for cabbage and potato-carrot thoran

8.Spinach kichadi

INGREDIENTS

1.Chopped spinach leaves.
2.Oil
3.Mustard seeds – coarsely crushed
4.Green chilly -3 slit
5.Salt to taste
6.Curd
7.Curry leaves

Preparation

1.Heat oil in a pan, and splutter the mustard seeds, add curry leaves.
2.Add the spinach leaves, salt, green chilly and stir fry until it is cooked.
3.Now add the curd. The spinach kichadi is ready to serve.

This recipe can also be tried with Beetroot or Okra. In case to okra, you might need to fry the okra before the preparation.

South Indian curry's-Enjoy....

2009-01-31T13:54:00.000-08:00

1.Sambar ( A south Indian curry that goes well with rice, dosa and idli )

INGREDIENTS

Vegetables: To be cleaned & sliced

Carrots
Kumbalanga ( Winter Melon)
Okra (Ladies Finger)
Drumstick
Potato
Brinjal
Tomato

1)Dal-1/2 cup
2)Green Chilly-3 slit
3)Turmeric powder-1/4 teaspoon
4)Asafoetida (kayam in Malayalam)- a pinch as required for the sambar powder
5)Oil
6)Tamarind extract
7)Sambar Powder-3 tablespoon or Alternative:(¼ teaspoon Turmeric powder, ½ tablespoon Chilly powder and 1 tablespoon Coriander powder used as explained in preparation)
8)Coriander leaves
9)Salt to taste
10)For Tadka: Oil, Mustard seeds, Fenugreek seeds( uluva ), Dried red chilli whole, Curry leaves

For the Tamarind extract soak the tamarind in hot water for a few minutes. Squeeze the tamarind to extract the juice and filter the tamarind juice to get the extract

Preparation

1.Cook Dal with added salt and green chilly in a pressure cooker.
2.When half cooked put the potato, carrots and drumstick and add turmeric powder into the dal.
3.When cooked add the Kumbalanga ( Winter melon) and tamarind extract into the cooker. Let simmer
4.Heat oil in another pan and saute the rest of the vegetables ie tomato and brinjal. Add the sambar powder to stir fry. Put it into the curry ( If sambar powder is not available then an alternative is: Heat 1 teaspoon oil in a pan and put some Turmeric powder, Chilly powder and Coriander powder and Asafoetida. Stir fry the ingredients put it into the curry. )
5.Bring the curry to a boil and then for the tadka, heat oil in a pan and stir fry the mustard seeds, fenugreek seeds,curry leaves and whole dried red chilli. Put it into the curry.
6.Garnish the sambar with coriander leaves.

2.Ulli Sambar ( An easy recipe of sambar using small onions)

INGREDIENTS

1. Small onions 100 gm ( whole )
2. Dal-1/2 cup
3.Green Chilly-3 slit
4. Turmeric powder-1/4 teaspoon
5. Asafoetida (kayam in Malayalam)- a pinch as required for the sambar powder
6. Oil
7. Tamarind extract
8. Sambar Powder-3 tablespoon or Alternative:(¼ teaspoon Turmeric powder, ½ tablespoon Chilly powder and 1 tablespoon Coriander powder used as explained in preparation)
9. Coriander leaves
10. Salt to taste
11. For Tadka: Oil, Mustard seeds, Fenugreek seeds( uluva ), Dried red chilli whole, Curry leaves

For the Tamarind extract soak the tamarind in hot water for a few minutes. Squeeze the tamarind to extract the juice and filter the tamarind juice to get the extract

Preparation

1. Cook Dal with added salt and green chilly in a pressure cooker.
2. When half cooked put the small onions, turmeric powder, salt and tamarind extract into the dal. Simmer until the small onions are cooked.
3. Heat oil in another pan. Add the sambar powder to stir fry. Put it into the curry ( If sambar powder is not available then an alternative is: Heat 1 teaspoon oil in a pan and put some Turmeric powder, Chilly powder and Coriander powder and Asafoetida. Stir fry the ingredients put it into the curry. )
4. Check for the salt and asafoetida and add if required.
5. For the tadka, heat oil in a pan and stir fry the mustard seeds, fenugreek seeds,curry leaves and whole dried red chilli. Put it into the curry.

3.Simple Recipe of Rasam

INGREDIENTS

All the ingredients from 1-5 are to be crushed

1.Dal -2 tablespoons
2.Coriander seeds-2 teaspoon
3.Jeera- 1 teaspoon
4.Black pepper balls-2 teaspoon
5.Garlic-4 cloves
6.Tamarind extract
7.Sliced Tomato-2
8.Turmeric powder-1/4 teaspoon
9.Chilly powder-1/2 tablespoon
10.Salt to taste
11.Coriander leaves
12.For Tadka: Oil, Mustard seeds, Dried red chilli whole, Curry leaves

Preparation

1.Take a pan. Mix the crushed ingredients, tamarind extract, turmeric powder, chilly powder and salt and bring it to boil
2.When boiled to taste add the coriander leaves and dot the tadka : heat oil in a pan and stir fry the mustard seeds,curry leaves and whole dried red chilli. Put it into the curry. Rasam is ready to serve.

4.A richer Rasam recipe

INGREDIENTS

1.Dal stock 1/2 cup- ( For the stock, cool dal in pressure cooker and squeeze the dal extract when cooked )
2.Tomato juice ( Blench the tomatoes in hot water. Peel the skin out and make the juice of the peeled tomatoes, without adding water)
3.Tamarind extract.
4.Jeera ½ teaspoon
5.Pepper powder ½ tablespoon
6.Chilly powder 1 teaspoon
7.Turmeric powder ½ teaspoon
8.Sambar masala ½ teaspoon
9.Salt to taste
10.Tadka : Oil, Mustard seeds, Dried red chilli whole, Curry leaves, Chopped garlic

Preparation

1.Mix the dal stock, tomato juice and tamarind extract, together with salt, jeera, pepper, chilly, turmeric and sambar powder. Bring the mixture to boil and switch the gas off. ( No water is required for this rasam)
2.For Takda : heat oil in a pan and stir fry the mustard seeds,curry leaves, whole dried red chilli and chopped garlic. Put it into the curry. Rich Rasam is ready to serve.

5.Theeyal ( The same recipe can be tried with small onion or bitter gourd)

INGREDIENTS

1.For roasted paste Grated coconut, black pepper balls, Jeera, Coriander seeds or powder, Dried red chilly
2.Oil
3.Mustard seeds
4.Small onion 200 mg or bitter gourd chopped
5.Green chilly -3 slit
6.Curry leaves
7.Tamarind extract
8.Chilly powder ½ table spoon
9.Turmeric powder ¼ teaspoon
10.Salt to taste
11.Jaggery ( optional )

Preparation

Heat oil in a pan and fry the Grated coconut, black pepper balls, Jeera, Coriander seeds or powder and Dried red chilly until it turns brown. Now, when it cools, grind the mixture into a fine brown paste in a mixer grinder

1.Heat oil in a pan and splutter the mustard seeds, add green chilly, curry leaves and the small onion (or bitter gourd) and stir fry until it turns brown.
2.Now add the tamarind extract, salt, chilly and turmeric powder and bring it to boil.
3.Add the roasted coconut paste and cook the theeyal.
4.Add some jaggery, when cooked ( In Bitter gourd theeyal, it reduces the bitter taste. Tip: For any dish using bitter gourd, Soak the bitter gourd in salt water for some time, it helps reducing the bitter taste.). Theeyal is now ready to serve.

6.Moru curry

INGREDIENTS

1.Kumbalanga (Winter melon) – sliced
2.Green chilly -3- slit
3.Turmeric powder-1/4 teaspoon
4.Salt to taste
5.For the paste : Grated coconut, Jeera, green chilly, Ginger
6.Curd
7.For tadka : Oil, Mustard seeds, fenugreek seeds, Dried red chilli whole, Curry leaves

Preparation

Make a paste of grated coconut, jeera, green chilly and ginger in a mixer grinder by adding a little bit of water.

1.Cook the kumbalanga pieces adding green chilly, salt and turmeric powder some water.
2.When cooked add the coconut paste prepared into the curry.
3.Simmer for a few minutes, and then add the curd.
4.After a boil switch off the gas. For tadka : heat oil in a pan and stir fry the mustard seeds,curry leaves, whole dried red chilli. Put it into the curry. And moru curry is ready to serve.

7.Simple recipe for moru curry

INGREDIENTS

1.Curd- 1 cup
2.Turmeric powder- ¼ teaspoon
3.Salt to taste
4.Small onion – chopped
5.Chopped ginger- ½ teaspoon
6.Chopped garlic- ¼ teaspoon
7.For tadka : Oil, Mustard seeds, fenugreek seeds, Dried red chilli whole, Curry leaves

Preparation

1.Give curd, turmeric powder, salt, and some water (required to dilute the curd) a good mix in a mixer grinder.
2.Heat oil in a pan and do the tadka with mustard seeds, fenugreek seeds, dried red chilli whole, Curry leaves. Then add chopped garlic, chopped ginger and the small onion and sauté.
3.Now add the curd mixture. After a boil switch off the gas. The simple moru curry is ready to serve.

8.Olan ( A curry of Winter melon and Cowpea cooked in coconut milk )

INGREDIENTS

1.Kumbalanga ( Winter melon ) - Chopped
2.Van payar ( Cowpea ) ½ cup
3.Green chilly-3 slit
4.Salt to taste
5.Coconut milk- first extract and second extract. ( For the coconut extract, grind the grated coconut with water in a mixer grinder. Squeeze the coconut paste to obtain the first extract. Add some more water and squeeze again to get the second extract.)
6.Curry leaves
7.Coconut oil

Preparation

1.Cook the van payar in a pressure cooker.
2.Now add the slit green chilly, kumbalanga pieces, salt and the second extract of the coconut milk to the cooked van payar.
3.After the kumbalanga pieces are cooked, add the first extract of the coconut milk and bring to a boil. ( Dont boil too long after the first extract of the coconut is added.)
4.Switch off the gas and add the curry leaves and the oil. The olan is ready to serve.

This recipe can also be tried with marrow.

The Cake and that was Debutant....

2008-05-31T06:19:00.001-07:00

Greetings-One again-another attempt and more details to be scribbled soon...Thanks to my pal Shobha-who is by now an expert in cakes.

-A

More on those Tuna Cutlets...

2008-05-31T06:16:00.000-07:00

Fish Cutlet

2008-05-31T05:59:00.000-07:00

I prepared these Tuna Fish cutlets for my little one who is passionate about this stuff.

Recipes,preparation times would be added soon..

Sambar Recipe- Curry side for Idilli's and Dosa's

2008-05-31T05:51:00.000-07:00

Here is an attempt to present some attempts,failures and successes.I shall add more details like recipe details,preparation time ,tip etc as time permits.

Let us start this with a south indian curry.

-A

Recipe:Sambar ( A south Indian curry that goes well with rice, dosa and idli )

INGREDIENTS

Vegetables: To be cleaned & sliced

Carrots

Kumbalanga ( Winter Melon)

Okra (Ladies Finger)

Drumstick

Potato

Brinjal

Tomato

Dal-1/2 cup
Green Chilly-3 slit
Turmeric powder-1/4 teaspoon
Asafoetida (kayam in Malayalam)- a pinch as required for the sambar powder
Oil
Tamarind extract
Sambar Powder-3 tablespoon or Alternative:(¼ teaspoon Turmeric powder, ½ tablespoon Chilly powder and 1 tablespoon Coriander powder used as explained in preparation)
Coriander leaves
Salt to taste
For Tadka: Oil, Mustard seeds, Fenugreek seeds( uluva ), Dried red chilli whole, Curry leaves

For the Tamarind extract soak the tamarind in hot water for a few minutes. Squeeze the tamarind to extract the juice and filter the tamarind juice to get the extract

Preparation

Cook Dal with added salt and green chilly in a pressure cooker.
When half cooked put the potato, carrots and drumstick and add turmeric powder into the dal.
When cooked add the Kumbalanga ( Winter melon) and tamarind extract into the cooker. Let simmer
Heat oil in another pan and saute the rest of the vegetables ie tomato and brinjal. Add the sambar powder to stir fry. Put it into the curry ( If sambar powder is not available then an alternative is: Heat 1 teaspoon oil in a pan and put some Turmeric powder, Chilly powder and Coriander powder and Asafoetida. Stir fry the ingredients put it into the curry. )
Bring the curry to a boil and then for the tadka, heat oil in a pan and stir fry the mustard seeds, fenugreek seeds,curry leaves and whole dried red chilli. Put it into the curry.
Garnish the sambar with coriander leaves.

Serve with rice or idilli's Dosa's etc......

Cabbages at its best

2008-05-26T03:43:00.000-07:00

Greetings,

Cabbages comes in a variety.Have seen lots of them in size,color etc etc. Green cabbage,Savvoy cabbage, and the one I am preparing for you in voilet.They are an impressive breed of plants which have entertained the world for long...

The receipe,more photos,cooking time as things come to pen.

Ta,Anu

More to come -

English Salmon in and as an Indian Dish.........

Salmon Tikka...

Dosa,Chutney...

Egg Fried rice.........Easy prep for bachelor cooking....

An Idea that got solidified over a period of time....

2008-05-26T03:10:00.000-07:00

Last day I was in the lobby waiting for the lift-and the beautiful lady next door-came-Is it from your flat that the 'lovely curry's' smell comes in...I got a bit suprised and told her if you smell it next time-feel free to give a bell....

Then the thought came if I should really implement the thought that stuck my mind. My husband has always told me-' I have seen you preparing curry's/food really fast'-and yes, I think I do it really fast-due to the customisation I have done to the receipes and the cooking time is dramatically reduced....But there are times I have struggled long time and they were for specific receipes...

Here we go....One curry or dish a day,I am taking snaps as I prepare the food and shall publish them first and when convinient I shall sit down and scripple the recipe and the cooking tips....

Indian food has impressed the world and I have travelled the globe to understand how the food is welcomed-the customisation done on that etc etc....In every UK village you might find atleast a couple of Indian take aways-and mostly they would be under bangla management and the food served in customised Bengali food. I have tasted them and have found that English are not really made familiar to the variety of food offered across the indian subcontinent-and hence this scribbling might be of use to more than Indians who would be interested