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Showing posts with label cooking recipes. Show all posts
Showing posts with label cooking recipes. Show all posts

Tuesday, September 4, 2012

Beetroot Halwa



A variety dessert prepared by using Beetroot.

INGREDIENTS:
  • Grated Beetroot -2 cups
  • Milk - 2 cup
  • Sugar - ½ cup to 3/4 cup  (or as needed)
  • Ghee - 3 tbsp
  • Cardamom powder - ¼ tsp 
  • Almond slices - few
  • Pista slices - few
PREPARATION METHOD:
  • Heat ghee in a Pan.
  • Add the grated beetroot and saute on medium heat for 5 minutes.
  • Add milk and cook till the milk gets completely absorbed.
  • Add the sugar and stir well.
  • Add the cardamom powder and cook in low heat till the ghee oozes out.
  • Remove from fire and let it cool.
  • Garnish with almond slices and pista slices and cut it in a desired shape.

Friday, February 10, 2012

Gothambu / Wheat Ottada




Wheat Ottada can be served during breakfast or at snack time.

INGREDIENTS:
  • Wheat flour  - 2 cups
  • Grated coconut - 1cup 
  • Sugar - 1/2 cup
  • Salt to taste
  • Water  - As required
  • Banana Leaves

PREPARATION METHOD:
  • Mix the Grated Coconut and sugar for filling.
  • Add Water and Salt to Wheat flour and make a dough.
  • Make the dough into small balls.
  • Flatten the dough on a rectangular banana leaf using finger tips and little water. 
  • Put a some coconut mix and spread it in one half of the ada.
  • Fold the banana leaf in half. 
  • Heat a Pan / Thava / Chatti.
  • Put each ada in it and sprinkle some water.
  • Cover it with a pan and cook in medium heat.
  • Roast the ottada on both sides till the banana leaf turns brown and the ada detaches from the leaf.


Monday, January 30, 2012

Ottada



Ottada can be served during breakfast or at snack time. Ottada is a traditional food, ada wrapped in banana leaf roasted in 'cheena chatti'. The smell of roasted banana leaf takes me back to my childhood days.

INGREDIENTS:
  • Roasted rice flour  - 2 cups
  • Grated coconut - 1cup 
  • Sugar - 1/2 cup
  • Salt to taste
  • Water  - As required to make dough
  • Banana Leaves

PREPARATION METHOD:
  • Mix the Grated Coconut and sugar for filling.
  • Add Water and Salt to rice flour and make a dough like chappathi dough.
  • Make the dough into small balls.
  • Flatten the dough on a rectangular banana leaf using finger tips and little water. 
  • Put a some coconut mix and spread it in one half of the ada.
  • Fold the banana leaf in half. 
  • Heat a Pan / Thava / Chatti.
  • Put each ada in it and sprinkle some water.
  • Cover it with a pan and cook in medium heat.
  • Roast the ottada on both sides till the banana leaf turns brown and the ada detaches from the leaf.


Wednesday, January 25, 2012

Mint Chutney / Pudina Chutney




Mint leaves have a pleasant warm, fresh aromatic flavour with a cool after taste.Mint leaves can be used to prepare teas, syrups and side dishes like chutney or chammandi.Mint leave's extract is good for stomach.

INGREDIENTS:

  • Mint leaves - ¼ cup
  • Grated Coconut - 1 cup
  • Green chilly - 1 nos
  • Tamarind - 1 gooseberry ball size
  • Pearl Onion - 1 
  • Mustard seeds – ½ tsp
  • Red Chilly-2 nos
  • Channa Daal - 1 tsp
  • Urad Daal - 1 tsp
  • Oil - 2 tsp
  • Salt to taste

PREPARATION METHOD:

  • Heat 1 tsp Oil  in a Pan.
  • Add Channa Daal, Urad daal and fry it.
  • Add Mint leaves and saute for a minute.
  • Grind Mint leaves, fried daal, Tamarind, Green Chilly, Pearl Onion, Coconut and Salt together to a fine paste.
  • Heat  1 tsp Oil and splutter Mustard seed and Red Chilly.
  • Add this to the Chutney. 

Recommended Combination: Serve with Idli / Dosa.




Tuesday, January 24, 2012

Chicken Pakora




Pakoras are delicious snacks , often served as appetizer.Bone chicken pieces can be used to prepare delicious Chicken Pakoras.

INGREDIENTS:

  • Boneless Chicken Pieces - 250 gm or  ½ lb
  • Besan Flour - 3 tbsp
  • Corn Flour - 2 tbsp
  • Ginger & Garlic paste - 1 tbsp
  • Corriander powder -  ½  tsp
  • Red chilly powder -  ½  tsp
  • Garam Masala Powder -  ¼   tsp
  • Egg - 1 nos
  • Turmeric powder - ¼ tsp
  • Pepper Powder - ¼ tsp
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:

  • Mix all the ingredients together .
  • Marinate the chicken and keep it aside for 5 minutes.
  • Heat Oil in a Pan
  • When the oil is hot put each pieces slowly and deep fry both sides to a golden brown colour.

Recommended Combination: Serve with sauce.


Wednesday, January 18, 2012

Bread Bajji





Bread Bajji is a quick and easy tea time snack.

INGREDIENTS:

  • Bread slices - 4 nos
  • Finely Chopped Corriander Leaves - 2 tbsp 
  • Gram flour(kadala mavu / Besan Flour) - 1 cup
  • Chilly powder -½ tsp
  • Turmeric powder - ¼ tsp
  • Asafoetida -  ¼ tsp
  • Water -required to make batter
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:

  • Cut the edges of bread slices and cut it diagonally.
  • Mix Water,Salt,Chilli powder,Asefodia, Turmeric powder, Corriander leaves and Flour to make batter(dosa batter consistency).
  • Heat oil in a pan.
  • Dip each pieces into the batter and put into the hot oil.
  • Fry till both the sides turn golden brown. 


Recommended Combination: Serve hot with Tea or coffee


Sunday, January 15, 2012

Ilayappam / Ila Ada




Ilayappam  /  Ila  Ada is a tasty sweet snack wrapped in banana leaves and cooked in steam .

INGREDIENTS:

  • Rice Flour -2 cup
  • Grated Fresh Coconut -  1  cup
  • Jaggery - ½  cup
  • Ghee -1 tsp
  • Salt - a pinch
  • Boiled water - required to make dough
  • Plantain Leaves

PREPARATION METHOD:
  • Roast the rice flour lightly. 
  • Add Boiled Water and Salt to rice flour and make a soft dough like chappathi dough.  
  • Allow to cool the dough. 
  • Grease banana leaves with little ghee.  
  • Add little water to jaggery  and boil make a thick syrup. 
  • Add the grated coconut to it and cook for 2  minutes and let it cool.
  • Make the dough into small balls.
  • Flatten the dough on a rectangular banana leaf  as thin as possible using finger tips (use little water).
  • Put a spoonful of coconut mixture on it and spread it in one half of the ada.
  • Fold the banana leaf in half and fold the the edges to seal. 
  • Continue the same process with rest of the dough. 
  • Steam the ada in a steamer till cooked. 
  • Remove the banana leaves when it cools completely.


Sunday, January 8, 2012

Chicken Varattiyathu / Chicken Roast



We have prepared this dish using crushed spices instead of powdered ones.It is a dry dish and is normally cooked in medium heat.This goes well with rice, chappthi or Appam

INGREDIENTS:
  • Chicken pieces -500 gm or 1 lb
  • Sliced onion - 1 nos
  • Pearl onion  / shallot(sliced) - 10 nos
  • Green chilly(slit)- 3 nos
  • Crushed ginger - 2 tsp
  • Crushed garlic - 2 tsp
  • Corriander seeds - 1 tbsp
  • Red chilly  - 5 nos
  • Garam masala powder - ½ tsp
  • Turmeric powder - ½ tsp
  • Pepper corn - 1 tsp
  • Salt to taste
  • Coconut oil - 1 tbsp
  • Curry leaves - few

PREPARATION METHOD:
  • Heat oil in a pan.
  • Add crushed ginger and garlic and saute.
  • Add sliced onion, pearl onion, curry leaves, green chilly and saute until translucent.
  • Crush red chilly, corriander and pepper corn.
  • Add this to the pan along with chicken pieces.
  • Add turmeric powder, garam masala, salt and mix well.
  • Cover the pan with a lid and cook the chicken in medium fire. 
  • Remove the dish from fire when the chicken is fully cooked and the gravy becomes dry.

Recommended Combination: Serve hot with Rice / Flat bread / Pancake / Fried rice / Chappathi / Appam (which are traditional Indian food)



Thursday, January 5, 2012

Pazham Neyyil Porichathu / Banana Roasted in Ghee




Pazham Neyyil porichathu is a good teatime snack for children. It's very easy to make and ofcourse very delicious that any kid would love it.

INGREDIENTS:
  • Ripe Banana -1 nos
  • Ghee- 1 tsp
  • Sugar-¼ tsp

PREPARATION METHOD:
  • Peel banana and slice it into thin round shape.
  • Heat a frying Pan.
  • Smear the pan with little ghee.
  • Spread the slices and pour ghee on it .
  • Fry both sides to a golden brown colour.
  • Sprinkle sugar on it and serve.



Sunday, January 1, 2012

Baked Chicken in Gravy



For preparing Baked Chicken the Tomato - Onion gravy is used to marrinate the chicken. The gravy will avoid the dryness of baked chicken. With the chicken absorbing the spicy flavour to get a fresh and juicy taste.

INGREDIENTS:
  • Chicken Pieces - 1 lb or 500 g
  • Chopped Onion - ½ Onion
  • Chopped Tomato - 1 nos
  • Garlic(chopped) -1 tbsp
  • Ginger(chopped) -1 tbsp
  • Chily powder-1 tbsp
  • Corriander Powder-1 tbsp
  • Turmeric powder- 1 tsp
  • Garam Masala- ½ tsp
  • Fennelseed powder -½ tsp
  • Pepper Powder - 1 tsp
  • Coconut Oil - 1 tbsp
  • Salt to taste
  • Curry leaves - a few

PREPARATION METHOD:
  • Heat oil in the pan.
  • Add onions, ginger and garlic.
  • Saute onions till it turns transparent. 
  • Add tomatoes and sauté well.
  • Add red chilly powder, turmeric powder, coriander powder and saute till the raw smell goes.
  • Add garam masala, Fennelseed powder, pepper powder,curry leaves and salt into it.
  • Cover the pan and let it cook in a medium fire.
  • Once the Gravy is cold, grind it into a fine paste.
  • Marinate the Chicken pieces with this paste and refrigerate for 1 hour.
  • Preheat the oven to 350F.
  • Place the chicken to a baking tray and bake it for 30 minutes.
  • Turn the chicken and again bake it for 20 mins.
Recommended Combination: Serve hot with Rice / Chappathi / Appam /  fried rice


Thursday, December 29, 2011

Bread Toast



Bread Toast is a simple and quick snack.

INGREDIENTS:
  • Bread Slices - 2 
  • Egg - 1 
  • Milk - 4 tsp
  • Butter - 1 tsp
  • sugar - ¼ tsp

PREPARATION METHOD:
  • Beat egg and sugar very well.
  • Add milk and beat again.
  • Take each slice, cut the edges 
  • Now cut them diagonally once.
  • Heat a pan with some butter in it.
  • Dip each piece in the mix and put it in the pan.
  • Add little butter on the top of each piece.
  • Cook it in medium heat .
  • Remove when both sides turn to a golden brown colour.


Tuesday, December 20, 2011

Potato Bajji



 It is an easy to prepare Tea time snack. It is prepared by dipping the Potato in the batter and deep frying it.

INGREDIENTS:
  • Potato -2 nos
  • Gram Flour (besan)- ½ cup
  • Maida - 1 tbsp
  • Rice Flour -2 tbsp
  • Chilly Powder - ½ tsp
  • Asafoetida Powder - ¼ tsp
  • Baking soda - pinch (optional)
  • Salt to taste
  • Oil - for frying
  • Water- required to make batter

PREPARATION METHOD:
  • Mix the rice flour, maida, red chilli powder, asafoetida powder, salt to gram flour and mix well.(you can add baking soda to the flour if needed)
  • Add water to the flour mixture and make a smooth thick batter.
  • Heat Oil in a pan. 
  • Peel off the Potato skin and make thin slices of it.
  • Dip each slice into the batter and put into the hot oil.
  • Fry till both the sides turn golden brown. 

Recommended Combination: Serve hot with Tea or Coffee.

Tuesday, May 25, 2010

Cauliflower Bajji




Cauliflower Bajji is a simple dish prepared by dipping the Cauliflower in the batter and deep frying it


INGREDIENTS:
  • Cauliflower Florets - 20 nos
  • All purpose Flour(Maida mavu) - ½ cup
  • Pepper powder -¼ tsp
  • Turmeric powder -¼ tsp
  • Egg -2 nos
  • Water -4 Tbsp (required to make thick batter)
  • Salt to taste
  • Oil for frying
PREPARATION METHOD:
  • Beat the egg and keep aside.
  • Mix Egg, Water,Salt,Turmeric Powder,Pepper powder and Flour to make thick batter.
  • Heat oil in a pan.
  • Dip each florets in the batter.
  • Put slowly it into the hot oil.
  • Fry the bajjis until it turns golden colour.
Recommended Combination: Serve hot with Tea

Monday, May 17, 2010

Manga Thayiru / Mango with Curd


Manga Thyairu / Mango in Curd is a variety side dish served together with rice. An easy and simple recipe to prepare.

INGREDIENTS:
  • Raw Mango - ½ mango
  • Finely chopped Onion - ½ cup
  • Green Chilly(roundly cut) - 2 nos
  • Corriander Powder - ½ tbsp
  • Chilly Powder - 1 tbsp
  • Fenugreek Powder - a pinch
  • Curd - 1 cup
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:
  • Peel the Skin of the Mango and chop it nicely.
  • Mix all the ingredients together with curd.
Recommended Combination: Manga Thayir can be served with Rice.

Wednesday, May 12, 2010

Manga Chammandi / Mango Chammandi


Manga Chammandi is a very popular side dish for several breakfast items and even as a side dish for rice.
It is very easy to prepare.

INGREDIENTS:
  • Raw Mango - ½ mango
  • Grated coconut - 1 cup
  • Pearl Onion - 1 no
  • Green Chilly - 2 nos
  • Curry leaves - 2 -3 leaves
  • Salt to taste

PREPARATION METHOD:
  • Peel the Skin of the mango and cut it into small pieces.
  • Grind all the other ingredients with mango without using water.
Recommended Combination: Manga Chammandi can be served with Rice.

Tuesday, March 23, 2010

Kozhi Kurma / Chicken Kurma



Chicken Kurma is a thick gravy curry which can be served with Dosa, Appam, Idiappam or Chappathi.

INGREDIENTS:
  • Chicken(Small Pieces) - 2lb
  • Sliced Tomato - 1nos
  • Sliced Onion - 2 nos
  • Garlic(chopped) -2 ½ tbsp
  • Ginger(chopped) -2 ½ tbsp
  • Green Chilly(Slit) - 6 nos
  • Grated Coconut- 1 cup
  • Cashewnut - 10 nos
  • Curd - 1 cup
  • Red Chilly Powder - 2 tbsp
  • Coriander Powder- 2½ tbsp
  • Turmeric Powder- 1 tsp
  • Cinnamon Stick - 1 inch
  • Cardamom - 2 nos
  • Cloves - 2 nos
  • Fennelseed (perinjeerakam) - 1 tsp
  • Pepper - ½ tsp
  • Coconut Oil- 2 tbsp
  • Mustard Seed -1 tsp
  • Red chilly- 3 nos
  • Salt -to taste
  • Curry leaves - a few

PREPARATION METHOD
  • Soak cashewnut in water for 15 minutes, grind it into a fine paste and keep aside.
  • Grind cinnamon, cloves, cardamom, fennelseed and pepper along with grated coconut into fine paste.
  • Heat oil in a Pan.
  • Add onions, green chillies and saute well, till they turn transparent.
  • Add the ginger-garlic in to it and saute for sometime.
  • Add tomato and saute it.
  • Add chilly powder, coriander powder, saute till raw smell goes.
  • Add coconut paste and cashewnut paste and boil for 2 minutes.
  • Add curd and mix well.
  • Add chicken, turmeric powder and salt and allow to cook.
  • Turn off the stove when the chicken is fully cooked and oil oozes out from curry.
  • Heat ½ tsp oil in a pan.
  • Add Mustard seeds and red chilly and let it splutter.
  • Add curry leaves into the oil and turn off the stove.
  • Pour this seasoning to kurma and mix well.
Recommended Combination: Serve hot with Dosa/ Appam / Idiappam or Chappathi

Roasted Chicken with Soya




Roasted Soya Chunks and Chicken can form a special combination dish as narrated in this receipe.


INGREDIENTS:
  • Soya chunks - 1 cup
  • Chicken Thighs - 6 nos
  • Diced Onion - 2 nos
  • Diced Tomato - 2 nos
  • Green Chilly(Slit) - 6 nos
  • Garlic(chopped) -2 ½ tbsp
  • Ginger(chopped) -2 ½ tbsp
  • Chily powder-2 tbsp
  • Corriander Powder-2 tbsp
  • Turmeric powder- 1 tsp
  • Garam Masala- 1 tsp
  • Aniseed powder -1 tsp
  • Pepper Powder - 1½ tsp
  • Coconut Oil-3 -4 tbsp
  • Water- ¼ cup
  • Salt -to taste
  • Curry leaves - a few

PREPARATION METHOD:
  • Soak soya chunks or in hot water for 15 minutes.
  • Drain the chunks and put them in cold water.
  • squeeze the chunks out of water and keep aside.
  • Cut each balls into 2 pieces.
  • Heat oil in the pan.
  • Add onions, green Chillies, ginger and garlic .
  • Fry onions till it turns transparent. 
  • Add tomatoes and sauté well.
  • Add red chilly powder, turmeric powder, coriander powder and saute till the raw smell goes.
  • Add chicken pieces, Soya, garam masala, aniseed powder,pepper powder,water and salt into it.
  • Slow down the flame, cover the pan and let it cook.
  • Add Curry leaves when the chicken cooks well.
  • Turn off the stove when the gravy becomes thick.

Recommended Combination: Serve hot with Dosa/ Chappathi /Appam / Rice

Asparagus Thoran



Asparagus has no cholestrol and is low in calories and sodium, a healthy source of vitamins and dietary fiber. Young shoots of Green Asparagus can be used to prepare delicious thoran as shown in this receipe.

INGREDIENTS:
  • Chopped Asparagus - 1cups
  • Grated coconut - ¼ Cup
  • Chilly Powder - ½ tsp
  • Red Chilly -2 nos
  • Garlic - 1 nos
  • Cumin Seed -¼ tsp
  • Urad Daal - 1tsp
  • Turmeric powder - 1/4 tsp
  • Mustard seeds - 1 tsp
  • Salt - to taste
  • Curry Leaves -few


PREPARATION METHOD:
  • Cook Asparagus with turmeric powder and salt in little water.
  • Crush Coconut ,Chilly powder,Garlic and Cumin seed and add to cooked Asparagus and mix it well.
  • Heat oil in a pan.
  • Add mustard seeds and red chilli and let it splutter.
  • Add urad daal and fry it.
  • Once Urad becomes brown, add Cooked Asparagus and Curry leaves.
  • Stir well and slow down the flame and cook it for 2 mins.
Recommended Combination: Serve hot with Rice




Carrot Mutta Thoran / Carrot Egg Thoran



Another form of thoran using carrot and Egg mixed with grated coconut.

INGREDIENTS:
  • Eggs - 3 nos
  • Finely Chopped Onion - 1 nos
  • Finely chopped Carrot-2 nos
  • Green Chilly(Chopped) - 3 nos 
  • Grated coconut - 4 tbsp
  • Turmeric powder - ¼ tsp
  • Oil - 1 tsp
  • Mustard seeds – ½ tsp
  • Red Chilly-2 nos
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:
  • Beat the eggs and keep aside. 
  • Cook the carrot along with turmeric powder and salt in little water.
  • Heat oil in a pan.
  • Add mustard seeds and Red chilly and allow to splutter.
  • Add the chopped onion,green chilly and saute well till the Onion turns transparent..
  • Add cooked carrot and saute for 2 - 3 minutes.
  • Add the grated coconut and mix well.
  • Add the beaten egg and scrambled it well.
  • Stir continuously till the egg is well cooked and dried up.
  • Add curry leaves and mix it.
Recommended Combination: Serve hot with Rice

Capsicum Mutta Thoran / Capsicum Egg Thoran



Capsicum and Egg can be used to prepare delicious thoran.

INGREDIENTS:
  • Eggs - 3 nos
  • Finely Chopped Onion - 1 nos
  • Finely chopped Capsicum -1 nos
  • Green Chilly(Chopped) - 3 nos
  • Grated coconut - 4 tbsp
  • Turmeric powder - ¼ tsp
  • Oil - 1 tsp
  • Mustard seeds – ½ tsp
  • Red Chilly-2 nos
  • Curry leaves - few
  • Salt to taste

PREPARATION METHOD:
  • Beat the eggs and keep aside.
  • Heat oil in a pan.
  • Add mustard seeds and Red chilly and allow to splutter.
  • Add the chopped onion,green chilly and saute well till the Onion turns transparent..
  • Add chopped Capsicum, turmeric powder, salt and allow to cook.
  • Add grated coconut and mix well.
  • Add the beaten egg and scrambled it well.
  • Stir continuously till the egg is well cooked and dried up.
  • Add curry leaves and mix it.
Recommended Combination: Serve hot with Rice / Chappathi