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Tuesday, May 20, 2014

Mulakum Malliyum varutharacha meen curry



INGREDIENTS:
  • Fish - Pomfret or Pompano –  500gm or 1 lb
  • Sliced Shallots –  6 nos or (2 tbsp sliced onion)
  • Green Chilly(Slit) -4 nos
  • Chopped Ginger - 1 tsp
  • Chopped Garlic - 1 tsp
  • Kudam Puli(fish tamarind)- 4nos
  • Corriander powder – 3 tsp
  • Chilli powder – 3 tsp
  • Turmeric powder – ¼ tsp
  • Fenugreek Powder -a pinch
  • Salt to taste
  • Coconut Oil – 3 tsp
  • Curry Leaves
PREPARATION METHOD:
  • Heat 2 tsp oil in a pan.
  • Add shallots / onions, chilly, chopped ginger- garlic and saute until the onion turns transparent.
  • Add chili powder and coriander powder and sauté for a minute.
  • Add fish tamarind (kudampuli), turmeric powder, salt and little water, let it to boil.
  • When the gravy gets thick, add the cleaned fish .
  • Cover the pan with a lid and allow to cook for 10 minutes.
  • When the fish is cooked, remove from fire.
  • Add fenugreek powder, curry leaves and remaining coconut oil.


Recommended Combination: Serve hot with Rice, Chappathi, Bread, Kappa / Chakka Puzhukku

Saturday, May 17, 2014

Avocado Dip



INGREDIENTS:
  • Ripe avocados - 1 big
  • Lemon juice - 1 tsp
  • Sour cream / Curd - ½ cup
  • Chopped Corriander leaves / Cilantro -  2 tbsp
  • Garlic -1 pod
  • Green Chilly - 1 no
  • Salt - to taste
PREPARATION METHOD:
  • Cut avocados in half.
  • Remove seed and scoop out avacado from the skin.
  • Cut it into small pieces.
  • Put avocado, lemon juice, corriander leaves, garlic, green chilly, sour cream and salt in a blender.
  • Blend together to make a smooth paste.
  • Now its ready to serve.


Recommended Combination: Avocado dip can be served with tortilla chips / pita chips.

Friday, May 9, 2014

Broccoli Mushroom Stir Fry


 INGREDIENTS:
  • Broccoli (sliced) - 1 cup
  • Mushroom (sliced) - 1 cup
  • Onion (sliced) - 1 no
  • Chopped Garlic - 1 tbsp
  • Turmeric powder - ¼ tsp 
  • Crushed Chilly - ½ tsp
  • Pepper powder - ¼ tsp 
  • Oil - 1 tsp 
  • Salt to taste


PREPARATION METHOD:
  • Heat oil in a pan.
  • Add sliced onion and garlic, sauté  till it turns transparent.
  • Add crushed chili and mix well.
  • Add broccoli, mushroom, turmeric powder and salt into it and mix well.
  • Let it cook on medium heat.(no need to add water, water from the mushroom is enough to cook the vegetables)
  • When the water dries up completely add pepper powder and stir well.
  • Remove from fire and serve.



Recommended Combination: Broccoli Mushroom Stir Fry can be served hot with Rice or Chappathi.

Saturday, May 3, 2014

Bhelpuri


INGREDIENTS:
  • Rice puff -  2 cups
  • Potato (boiled and mashed) - ¼ cup
  • Chopped onion - ¼ cup
  • Chopped corriander leaves - 2 tbsp
  • Crispy pappadi - 4-5 nos
  • Seva - ¼ cup
  • Sweet chutney - 2 tbsp
  • Green chutney - 2 tbsp
  • Chat masala 
PREPARATION METHOD:
  • Mix rice puff, mashed potato, chopped onion and coriander leaves together.
  • Add sweet chutney and green chutney and mix well.
  • Add seva and crispy pappadi to the mixture.
  • Sprinkle a pinch of chat masala and mix well together.

Sunday, April 27, 2014

Egg Puffs




INGREDIENTS:
  • Pastry sheet -1 
  • Hardboiled eggs - 4 nos
  • Sliced Onion - 2 nos
  • Ginger and garlic paste - 1 tsp
  • Slit Green chillies - 4 nos
  • Coriander powder - 1 tsp
  • Red chilly powder - 1 tsp
  • Turmeric powder - ¼ tsp
  • Fennel seed powder - ¼ tsp
  • Garam masala powder - ¼ tsp
  • Oil - 1 tbsp
  • Salt - to taste
  • Beaten egg  - 1no (for egg wash)

PREPARATION METHOD:
  • Slice each egg into 2 pieces and keep aside.
  • Heat oil in the pan.
  • Add onions, green chillies, ginger and garlic paste.
  • Fry onions till it turns translucent.
  • Add red chilly powder, turmeric powder, coriander powder, fennel seed powder, garam masala powder and salt sauté well.
  • Slow down the flame and cover the pan and let it cook for 2-3 mins.
  • Turn off the stove and let it cool.
  • Thaw the frozen puff pastry sheet (as per instructions on the pack).
  • Roll out the sheet and cut them into squares pieces.
  • Take one piece and place a spoonful of masala and place an egg slice on it.
  • Brush the four edges of the sheet with egg wash, then fold the four edges to the center and slightly press the edges  to seal .
  • Brush the puffs with egg wash for getting shiny appearance.
  • Repeat the same process for the remaining sheets.
  • Preheat the oven to 400 deg F.
  • Place the puffs in a tray with a parchment sheet placed in it (you can also use a greased tray).
  • Bake for 20-25 mins till it turns golden brown color.
Recommended Combination: Serve hot with tea / coffee.

Sunday, April 20, 2014

Paneer Biriyani / Paneer Rice



INGREDIENTS:
  • Paneer - ½ lb or 250 gm
  • Chopped onion - 1 cup
  • Chopped tomato - 2 no
  • Basmati rice - 2 cup
  • Ginger and garlic paste - 1 tsp
  • Slit green chillies - 2 nos 
  • Coriander powder - 2 tsp
  • Red chilly powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Turmeric powder - ¼ tsp
  • Fennel seed powder - ½ tsp
  • Pepper Powder - ½ tsp
  • Cinnamon – 2 one inch stick
  • Cardamom – 2 nos
  • Cloves – 3 nos
  • Bay leaves – 2 nos
  • kasoori methi - 1 tsp
  • Finely chopped coriander leaves - 2 tbsp
  • Ghee - 1 tbsp
  • Salt to taste
  • Oil 

PREPARATION METHOD:
  • Cut paneer into small pieces, lightly fry and keep aside.
  • Heat 1 tbsp ghee in a heavy bottomed Pan.
  • Fry cinnamon, cardamom, bay leaves and cloves together for a minute. 
  • Add drained rice and fry for a minute.
  • Add water and salt (to taste) and mix well.
  • Cover the pan with a lid and let it cook until the rice is cooked and all water has been absorbed.
  • Remove the rice from the fire and let it cool.
  • Heat 2 tbsp oil in a pan.
  • Add onion, green chillies, ginger and garlic paste.
  • Sauté onion till it turns transparent.
  • Add red chilly powder, coriander powder, garam masala Powder,  fennel seed powder, pepper powder, turmeric powder, salt and sauté.
  • Add tomato and sauté well till the oil separates from the masala.
  • Add fried paneer into it and saute well.
  • Slow down the flame and cover the pan and let it cook for  5 mins.
  • Add corriander leaves into it and cook for a minutes.
  • Add Kasoori methi and mix well.
  • Add cooked rice into it and mix well.
  • Let it cook for a minute.
  • Turn off the stove.
  • Garnish the biryani with chopped corriander leaves.

Recommended Combination: Serve hot with raita / pickle/ pappadam.





Tuesday, April 15, 2014

Healthy Colourful Chappathi / Roti


This colorful chappathi contains spinach, carrot, and beetroot. So it is good for health.
Kids will love it because of its visual appearance and taste.

INGREDIENTS:
  • Wheat Flour - 3 cups
  • Beetroot (chopped)- 1 medium
  • Carrot (chopped)- 1 no
  • Spinach - 2 cup
  • Ghee - 2 tsp
  • Salt to taste
PREPARATION METHOD:
  • Grind carrot in to fine paste (with little water).
  • Put spinach in boiling water for 2 mins, drain it and mash it in a mixer to make a paste.
  • Grind beetroot into a smooth paste.
  • Add the beetroot paste, salt and ½ tsp ghee to 1 cup flour and mix well.
  • Knead the dough with hands gently until it becomes soft and keep aside for 30 minutes.
  • Repeat the same process with carrot paste and spinach paste instead of beetroot paste.
  • Make the dough into small balls.
  • Use this colorful doughs to make colorful chappathi in any desired shape you like.
  • Heat the tawa and cook both sides of the rolled Chappathi by smearing little ghee.




Sunday, April 13, 2014

Nurukku gothambu Payasam / Cracked wheat Payasam


INGREDIENTS:
  • Cracked wheat / Sooji Gothambu - ½ cup
  • Jaggery - 250 gm
  • Thick coconut milk - 1 cups
  • Medium thick coconut milk - 2 cups
  • Coconut slices - 1 tbsp
  • Sesame - 1 tsp
  • Cumin seed - 1 tsp
  • Cardamom Powder -  ¼ tsp
  • Dry ginger powder -  ¼ tsp
  • Cashew nuts - 10 nos
  • Raisins - 2 tbsp

PREPARATION METHOD:
  • Mix Jaggery in water till dilute it.
  • Filter jaggery and keep aside.
  • Cook the cracked wheat in water.
  • Heat a heavy bottomed pan and add 3 tsp ghee.
  • Add cooked cracked wheat into it and sauté for 2 -3 minutes.
  • Add the jaggery to cooked wheat and mix well.
  • Cook the cracked wheat in jaggery till the water in the jaggery is almost dries up.(stir continuously)
  • Add medium thick coconut milk and let it boil.
  • When the payasam starts boil, add thick coconut milk and boil for a minute and turn off the stove.
  • Add dry ginger powder and cardamom powder and stir well.
  • Heat the remaing Ghee in a pan.
  • Fry coconut cut in light brown colour.
  • Fry cashew nut, raisin, cumin seed, sesame.
  • Add this seasoning to the payasam

Saturday, April 5, 2014

Palak Paneer Samosa



For the filling

INGREDIENTS:
  • Grated Paneer - 1 cup
  • Chopped Spinach / palak - 1 cup
  • Chopped Onion - 1 tbsp
  • Crushed garlic - 1 tsp
  • Crushed ginger - ½ tsp
  • Chilli powder - ½ tsp
  • Turmeric powder - ¼ tsp
  • Garam masala powder - ¼ tsp
  • Oil - 1 tsp
  • Salt to taste

PREPARATION METHOD:
  • Heat  oil in a pan.
  • Add  onion, garlic and ginger and sauté till the onion turns translucent. 
  • Add chilli powder and garam masala and sauté for a minute.
  • Add chopped spinach, turmeric powder and salt and mix well.
  • Let it cook for 4 -5 minutes.
  • Add grated paneer into it and cook for 2 - 3 minutes.
  • Turn off the stove and let it cool.

For the dough

INGREDIENTS:
  • Wheat flour / all purpose flour - 1 cup
  • Rava / semolina - 1 tbsp 
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:
  • Mix together all purpose flour, rava and salt. 
  • Add enough water and make a stiff and smooth dough and keep it aside for 8- 10 minutes.
  • Make small balls out of the dough.
  • Roll out each ball into thin sheet (like chappathi). 
  • Cut each chappathi into a square shape.
  • Cut the square sheet into 2 rectangle pieces.
  • Fold each piece from a corner to form a cone shape.
  • Put a spoonful of  filling inside the cone. 
  • Seal all the sides by pressing with your finger.
  • Deep fry till it turns golden brown.
Recommended Combination: Serve hot with tomato sauce and tea / coffee.

Friday, March 28, 2014

Capsicum Spinach Masala


INGREDIENTS:
  • Bell pepper / Capsicum(chopped) - 1 no
  • Spinach(chopped) - 3 cup
  • Onion(chopped) - 1 no
  • Garlic(chopped) - 1 tsp
  • Tomato (chopped)-1 no
  • Green Chilly(slit)-2 nos
  • Chilly powder- ¼ tsp
  • Corriander Powder- ½ tsp
  • Garam masala Powder- ¼ tsp
  • Turmeric powder - ¼ tsp
  • Pepper Powder - ¼ tsp
  • Mustard seeds – ½ tsp
  • Red Chilly-2 nos
  • Salt – to taste
  • Oil - 1 tbsp
  • Curry leaves- few

PREPARATION METHOD:
  • Heat oil in the pan.
  • Put mustard seeds and red Chillies and allow to Splutter.
  • Add curry leaves.
  • Add onions, garlic, green chillies and sauté onions till it turns transparent.
  • Add tomatoes and sauté well.
  • Add red chilly powder, corriander powder, garam masala powder, pepper powder and sauté for a minute.
  • Add spinach and bell pepper into it and mix well.
  • Add turmeric powder and salt into it .
  • Let it cook for 5 - 6 minutes.
  • Turn off the stove when the vegetables are cooked well and water dries up.

Recommended Combination: Serve hot with Rice / Chappathi / Appam