BAINGAN (EGG PLANT) BHARTA ~~~ It goes well with chapattis , poori and all parathas.

Ingredients

• Eggplant - 1 kilogram


• Oil- 3 tablespoons


• Cumin seeds- 1 teaspoon


• Onions -chopped3 medium


• Ginger- 2 inch piece


• Green chillies- chopped2


• Red chilli powder- 2 teaspoons


• Salt to taste


• Tomatoes -chopped4 large


• coriander leaves -chopped1 1/2 tablespoons

Instructions:-

1. Wash and dry eggplants. Roast them over open flame or oven until the skin scorches and starts peeling off and eggplants start to shrink. Let them cool.


2. Cool them by dipping them in water. Remove skin and mash the pulp completely. Heat oil in a pan. Add cumin seeds. Cook for half a minute and add onions and sauté until translucent.


3. Add ginger and green chilies and cook for a minute. Add red chili powder and mashed roasted eggplants. Cook for seven to eight minutes over medium heat, stirring continuously.


4. Add salt to taste. Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates


5. Garnish with chopped coriander leaves and serve hot with chapattis.

ENJOYY!!!!!!!

DRUMSTICK TOMATO ROAST

Ingredient

• Turmeric – ¼ tsp


• Curry leaves -2Springs


• Salt To Taste


• Onion (medium size) -1nos


• Green chilly- 3nos


• Cumin seeds- 1/4nos


• Mustard seeds -1/4nos


• Oil-2tablespoon


• Tomatoes -4 to 5 nos


• Drumsticks – 3nos


• Ginger garlic paste- 1Teaspoons


• Cumin powder- 1Teaspoons


• Coriander powder- 1Tablespoons


• Red chilly powder -1Teaspoons


• Coriander Chopped- 1Bunch

Ingredients:-

1. Heat oil in a pan add mustard seeds, when mustard seeds is splutter add cumin seeds, green chilly, onions, curry leaves, salt, cook this till onions are brown colour, then add turmeric, ginger garlic paste,cook till raw small away.


2. Then add drum sticks, mix it and put the lid on and let it cook till the drumsticks are half cook, then


3. Add tomatoes, cumin powder, coriander powder, red chilly powder, cook it for some time and add water, cook this for 4 to 5 minutes, then add chopped coriander and serve this hot with rice or chapatti

ENJOYY!!!!

YUM~~~JAPANESE EGG ROLL / Tamagoyaki

Ingredients

• Egg-3nos


• Milk -1 tablespoon


• Carrot-1tsp chopped


• Onion -1tsp chopped


• Spring onion chopped-1tsp


• Salt


• Sugar-1 pinch


• Freshly ground peppar


• Oil

Instruction:

1. First crack the eggs in to a bowl , add milk, salt, a pinch of sugar. Whisk until combined.


2. Then pass through fine sieve.


3. Add carrot, onion, spring onion ;then add pepper; stir until they are combined.


4. Grease frying pan with vegetable oil and heat the pan.


5. Then pour small portion of egg mixture and cook it over low heat.


6. Until half-done roll the omelet half way up to the middle.


7. And if there no enough oil grease the pan each time you roll up.


8. Then add ¼ tbs of egg mixture in to the side of rolled omelet. Cook until it is half done.


9. And roll half way up again and move the egg roll to the center of the pan.


10. Repeat the same procedure until mixture finish.


11. Finally roll all the way up. Then transfer to a cutting board and slice in to bite-size pieces.(Let coll before cutting)

ENJOY!!!!!!!!

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AMERICAN CHOP SUEY

Ingredients:-

• Noodles- 300 grams


• Boneless chicken -cut into thin strips2 cups (200 grams)


• Oil- 6 tablespoons


• Cornflour/ corn starch- 2 tablespoons


• Ginger- chopped1 inch piece


• Garlic -3-4 cloves


• Onion -sliced1 medium


• Salt to taste


• Carrot- cut into thin strips 1 medium


• French beans -cut into thin strips4-5


• Cabbage -shredded1/4 medium


• Spinach -shredded6-8 leaves


• Celery -1tbs chopped


• White pepper powder -1/2 teaspoon


• MSG -1/4 teaspoon


• Sugar- 1 teaspoon


• Tomato sauce -4 tablespoons


• Vinegar -1 tablespoon


• Chicken stock 1 cup

Instructions:-

1. Heat sufficient water, add little salt and one tablespoon of oil and bring to a boil. Add noodles and boil on high heat until almost cooked.


2. Remove, drain and cool. Divide the cooked noodles into four equal portions, form into a nest and deep fry in hot oil till light brown and crisp.


3. Remove and drain on an absorbent kitchen towel. Blend cornstarch in quarter-cup water and set aside. Heat two tablespoons of oil in a wok, add chopped ginger, garlic and stir-fry briefly. Add sliced onion and sauté for a minute or until it turns translucent.


4. Add chicken and stir-fry on high heat for two minutes or until the moisture evaporates. Add carrot, beans, cabbage, spinach ,celeryand stir-fry for two minutes or until the vegetables are just cooked but still retain the crispness. Add pepper powder, MSG, salt and sugar.


5. Stir in the tomato sauce and the vinegar. Pour in the stock, bring to a boil, reduce heat and stir in the blended cornstarch. Simmer for two minutes or until it thickens to a sauce consistency. stir well.


6. Meanwhile using the remaining oil, prepare fried eggs in a non-stick fry pan. Arrange a portion of the fried noodles on a plate, pour a portion of the prepared sauce and top with a fried egg. Serve hot immediately.

PART 1

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PART 2

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PART 3

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PART 4

[gallery ids="357,358,359"]

ENJOYYYYY!!!!!!!!

Ingredients:-

• Noodles- 300 grams


• Boneless chicken -cut into thin strips2 cups (200 grams)


• Oil- 6 tablespoons


• Cornflour/ corn starch- 2 tablespoons


• Ginger- chopped1 inch piece


• Garlic -3-4 cloves


• Onion -sliced1 medium


• Salt to taste


• Carrot- cut into thin strips 1 medium


• French beans -cut into thin strips 4-5


• Cabbage -shredded 1/4 medium


• Spinach -shredded 6-8 leaves


• Cellary-1tbsp chopped


• White pepper powder -1/2 teaspoon


• MSG -1/4 teaspoon


• Sugar- 1 teaspoon


• Tomato sauce -4 tablespoons


• Vinegar -1 tablespoon


• Chicken stock 1 cup

Instructions:-

1. Heat sufficient water, add little salt and one tablespoon of oil and bring to a boil. Add noodles and boil on high heat until almost cooked.


2. Remove, drain and cool. Divide the cooked noodles into four equal portions, form into a nest and deep fry in hot oil till light brown and crisp.


3. Remove and drain on an absorbent kitchen towel. Blend cornstarch in quarter-cup water and set aside. Heat two tablespoons of oil in a wok, add chopped ginger, garlic and stir-fry briefly. Add sliced onion and sauté for a minute or until it turns translucent.


4. Add chicken and stir-fry on high heat for two minutes or until the moisture evaporates. Add  carrot, beans, cabbage, spinach, cellary and stir-fry for two minutes or until the vegetables are just cooked but still retain the crispness. Add pepper powder, MSG, salt and sugar.


5. Stir in the tomato sauce and the vinegar. Pour in the stock, bring to a boil, reduce heat and stir in the blended cornstarch. Simmer for two minutes or until it thickens to a sauce consistency. stir well.


6. Meanwhile using the remaining oil, prepare fried eggs in a non-stick fry pan. Arrange a portion of the fried noodles on a plate, pour a portion of the prepared sauce and top with a fried egg. Serve hot immediately.

VARIOUS STAGES

PART 1(Noodle part)

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PART 2(Sauce)

FISH CUTLET

Ingredients:-

• Kingfish - ½ kg


• Crushed ginger & garlic - 1 tablespoon each


• Ginger &garlic paste-1tsp


• Green chilli - 2,3


• Onion - 1 medium


• Garam masala - ½ teaspoon


• Pepper powder - ½, 1 teaspoon


• Boiled potato - 1 medium


• Egg white - 1 egg


• Bread crumbs - 1 cup


• Salt - to taste


• Oil


• Curry leaves

Instructions:-

1. Wash & clean the fish. Boil fish with crushed ginger & garlic, green chillies & curry leaves. Remove the bones from the fish & mince the fish.


2. Heat oil in a pan; Add ginger -garlic paste , onion sauté it. Add minced fish & stir. Add salt & pepper. Stir well. Add garam masala. Cook for 5 more minutes. Mash the boiled potatoes. When the fish mix cools, add mashed potatoes, mix well & make it in to required shape.


3. Beat the egg white. Dip the fish cutlets in egg white & roll with bread crumbs. Deep fry in oil.(you can also shallow fry them if you like).

You can also use any fishes like Salmon ,Tuna, Mackeral (Ayila) etc

ENJOY!!!!!!!!!!!!!!!

AMERICAN CHOP SUEY

Ingredients:-

• Noodles- 300 grams


• Boneless chicken -cut into thin strips2 cups (200 grams)


• Oil


• Cornflour/ corn starch- 2 tablespoons


• Ginger- chopped1 inch piece


• Garlic -3-4 cloves


• Onion -sliced1 medium


• Salt to taste


• Carrot- cut into thin strips 1 medium


• French beans -cut into thin strips4-5


• Cabbage -shredded1/4 medium


• Spinach -shredded6-8 leaves


• White pepper powder -1/2 teaspoon


• MSG -1/4 teaspoon


• Sugar- 1 teaspoon


• Tomato sauce -4 tablespoons


• Vinegar -1 tablespoon


• Chicken stock 1 cup

Instructions:-

1. Heat sufficient water, add little salt and one tablespoon of oil and bring to a boil. Add noodles and boil on high heat until almost cooked.


2. Remove, drain and cool. Divide the cooked noodles into four equal portions, form into a nest and deep fry in hot oil till light brown and crisp.


3. Remove and drain on an absorbent kitchen towel. Blend cornstarch in quarter-cup water and set aside. Heat two tablespoons of oil in a wok, add chopped ginger, garlic and stir-fry briefly. Add sliced onion and sauté for a minute or until it turns translucent.


4. Add chicken and stir-fry on high heat for two minutes or until the moisture evaporates. Add carrot, beans, cabbage, spinach and stir-fry for two minutes or until the vegetables are just cooked but still retain the crispness. Add pepper powder, MSG, salt and sugar.


5. Stir in the tomato sauce and the vinegar. Pour in the stock, bring to a boil, reduce heat and stir in the blended cornstarch. Simmer for two minutes or until it thickens to a sauce consistency. stir well.


6. Meanwhile using the remaining oil, prepare fried eggs in a non-stick fry pan. Arrange a portion of the fried noodles on a plate, pour a portion of the prepared sauce and top with a fried egg. Serve hot immediately.

VARIOUS STAGES

PART I (Noodles part)

PART 2(Sauce part)

PART 3 (Final )

GRANDMA’S SPECIAL BEEF ULATHU

Instructions:-

• Beef- 1 kg

• Shallots - 1 cup

• Bay leaves - 2 nos

• Garlic- 1 full pod / 10 no’s cloves

• Ginger- A thumb size piece

• Fresh coconut slices – 1/2 cup

• Red chilli powder - 1 ½-2 tbsp

• Coriander powder- 2 tbsp

• Turmeric powder- 1/2 tsp

• 2 red chilly

• Curry leaves

• Salt-As reqd

• Coconut oil-2-3 tbsp

Garam masala - 1 tbsp

(Heat and powder)

• 3 cardamoms

• 1 long cinnamon stick

• 2 tbsp fennel seeds

• 8 black peppercorns

• 4 fenugreek seeds

Instructions:-

1. Cut beef into small pieces .


2. Crush  shallots .


3. Heat oil in a heavy bottomed pan.


4. Add ginger, garlic and 3/4th of the crushed shallots.


5. Stir it well until it¦s a completely saute, slightly golden in colour.


6. Make a paste of Garam masala, chilly powder, coriander powder, turmeric powder and salt.


7. Add this paste to the onion ginger, garlic mixture and saute on slow fire till and the oil separates from the masala.


8. At this point, add the beef and saute again on slow flame till the water comes out of the beef.


9. Once the water is fully out of the beef, add the curry leaves and coconut pieces.


10. Cover and cook, adding 1/2 cup more hot water to cook again on medium flame.

ENJOY!!!!!!!!!!!!!!!

TODDY SHOP BEEF FRY / KALLUSHAPPU BEEF ULATHU

 

marination:

• Beef : 1  kg


• Shallots (crushed) / kunjulli : 2 cup


• Dry red chilly (crushed) : 3 tblspn


• Coriander powder : 4 tspn


• Turmeric powder : 1 tspn


• Pepper powder : 2 tspn


• Garam masala : 3 tspn


• Bite size coconut pieces / thenga kothu : 1 cup


• Vinegar : 4 tspn


• Salt

 tempering:

• Curry leaves


• Coconut oiL

Instructions:-

• Marinate the cleaned beef pieces with the all ingredients listed under " marination"


• Keep it aside for 1  hour


• Pressure cook it with 4 tblspn of water(beef tends to ooze out water).5-6 whistle in medium flame.Keep the cooker undisturbed for 15 minutes.


• If you have any excess water cook till the water is dried completely.


• Heat a pan with oil add tons of curry leaves.Fry it for few seconds and add cooked beef to it


• Keep the stove in low flame.


• Give a stir in between.


• If need add extra oil.


• When your beef becomes dark brown colour switch of the flame or wait until it is black

ENJOY!!!!!!!!!!

CARROT BEETROOT CHILLI FRY

Ingredients:-

• Beetroot-1


• Carrot-2


• Green Chilli-3


• Kashmiri Chilli crushed-1tsp


• Curryleaves-3 strings


• Salt-to taste


• Coconut Oil-2 tbsp


• Big Onion-2

Instructions:-

1. Heat 1 tbsp of oil; sauté carrot and beetroot first separately ..Saute for 5 minute in medium flame. sprinkle little salt ..Sauté till the raw smell goes.


2. Transfer this to a plate and keep aside ..


3. Now heat 1 tbsp. of oil and add finely chopped big onion and shallots ,curry leaves and green chilli along with salt and sauté  .careful about the salt,..


4. Saute till the onion become translucent..Then add crushed dry chilli and stir well till the raw smell goes .. (in low flame)


5. Finally add the beetroot carrot mix and stir well..Cook for another 5-6 minutes by stirring occasionally …. ENJOY!!!!!!!

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BEEF FRY

Ingredients;-

For marination:-

• Beef cubed- 200 gm


• Shallots whole -1/2 cup


• Green chilli- 1-2 nos


• Ginger julienned-1 1/2 tbsps


• Garlic crushed 2 big cloves


• Fennel seeds 1 tsp


• Cumin seeds-a pinch


• Crushed pepper -1 tsp


• Red chilli powderi-3/4 tsp


• Coriander powder-2 tsps


• Turmeric powder-1/4 tsp


• Salt


• Garam Masala -1/2 tsp


• Vinegar-2 tbsps


• Curry leaves-few

Frying:-

• Coconut oil for frying


• Mustard seeds- 1/4 tsp


• Curry leaves -few

Instructions:-

1. Mix all ingredients except  of curry leaves and oil, and marinate the beef with the marinade and leave aside for a while 1-2 hours.

2. Pressure cook the marinated beef with the marinade, and minimal amount of water, until done. I pressure cooked for a whistle and let it cook on low heat under pressure for about 15minutes. Once the steam has escaped after about half an hour, open the lid of the cooker. Slow cook until the remaining liquid evaporates and the beef is well coated in the spices.

3. Heat about 3tbsp of oil in a cheenachaty (wok), crackle 1/4tsp of mustard seeds and add the remaining curry leaves and fry the beef for about 15-20 minute on low flame, stirring and adding oil as and when the beef appears dry. Continue to fry until it turns really dark brown

4. Add a tsp of oil , a dash of crushed pepper, pinch of garam masala and some curry leaves. Toss all ..ENJOY!!!!!!!

CHICKEN CAPSICUM MASALA

Ingredients:-

• Chicken – chicken breast pcs 2 nos


• Onion - 1 chopped


• Capsicum – 1 small (chopped)


• Tomato – 1 (chopped)


• Garlic – 3-5 cloves (chopped)


• Ginger - 1 small piece (chopped)


• Green chilies - 2 nos (chopped)


• Chili powder - 1 tsp


• Turmeric powder – 1/2 tsp


• Garam masala - 1/2 tsp


• Soy sauce – ½ tsp


• Tomato sauce - 1 tsp


• Oil - 2 tbsp


• Salt - As reqd

For marination:-

• Chilli powder -1 tsp


• Turmeric powder- 1/2 tsp


• vinegar.


• salt

Make a fine paste of all ingredients and apply the masala paste on the chicken breast . Keep the marinated chicken breast for 30 mins to 1 hour in refrigerator. (Marination time always depends upon available time).After i hour shallow fry the chicken pieces.

[gallery ids="261,262,263"]

Instructions:-

1. For preparing chicken capsicum curry, saute ginger, garlic, onion and green chilies. When raw smell away,it will take 3-5 mins.


2. Add tomato and capsicum.


3. Add chilly powder, turmeric powder, garam masala and salt.


4. Add chicken ,soy sauce and tomato sauce.


5. Mix everything together; close the vessel and cook on low flame 5-10 min.


6. Serve chicken capsicum curry hot, when it becomes thick in gravy.( sauce like consistency).

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How To Make Aloo Samosa ,Punjabi Samosa Recipe( step by step demo)

INGREDIENTS

For the samosa pastry dough-

• Refined flour /maida – 2 cup/325 gms


• Cooking oil or ghee – 4 tbsp


• Lemon juice- 1/4 tsp


• Carom seeds/ajwain- 1/4 tsp


• Salt – to taste

Potato filling-

• Boiled potatoes- 5 medium


• Boiled green peas- 3/4 cup


• Green chilies,chopped- 1tsp


• Ginger,grated- 1.5 tsp


• Cooking oil- 2.5 tsp


• Cumin seeds- 1tsp


• Red chili powder- 1.5 tsp


• Mango powder- 1.5 tsp


• Coriander powder- 1tsp


• Garam masala- 1/4 tsp


• Salt- to taste


• Fresh coriander.chopped- 3 tbsp

Dry roast

• Whole coriander seeds /sabut dhaniya- 1tbsp


• Dry pomegranate seeds /anardana – 1.5 tsp


• Cumin seeds /jeera – 1/4 tsp

PROCEDURE-

For the stuffing-

1. Dry roast coriander seeds, anardana and cumin and crush them coarsly.


2. Peel and mash potatoes roughly,don’t make a paste,


3. Heat oil in a pan and add cumin seeds.


4. When cumin become golden then add ginger,green chilies and boiled peas and saute for 1 minutes.


5. Now add chili powder,coriander powder,salt and mango powder and stir to mix.


6. Add mashed potatoes, crushed and roasted powder,garam masala and saute for 2 minutes on medium heat.


7. Take out in a bowl and add fresh chopped coriander.

For the samosa dough-

1. In a big bowl take refined flour,ajwain and salt and mix it .


2. Now add cooking oil and rub it well with your fingers.


3. Add lemon juice and mix again


4. Now add cold water and make a stiff dough like we make for poori.


5. Cover the dough and keep aside to rest for 1 -2 hour.


6. Rub it well to make it smooth.


7. Make equal size of balls from the dough and keep them covered with a moist muslin cloth.


8. Roll the ball to make a slightly oval shape poori/disc of medium thickness[gallery ids="242"]

 9- Cut it from the center to make 2 pieces.

10 – Apply water on the sides and fold it like a cone.

 11- Give a fold on the other side of the poori,it helps to retain the shape and stand

[gallery ids="252,251,244"]

      12 – Now stuff the cone with the prepared potato mixture till 3/4 .

     13 – Now apply water from your fingertip all around the the opening.

     14 – Press both the sides together to close it completely.

     15 – Make all samosas this way and keep aside.

     16 – Now heat enough oil in a deep pan.

     17- Add few samosa in the pan and fry on low heat till they become crisp and golden.

     18 – Drain on a kitchen towel and repeat with the remaining samosas.

Things to note:-

1. The samosa pastry dough should be firm to get crisp samosa.


2. Seal them perfectly otherwise they can open up while frying and spoil all the oil.


3. Deep fry on low heat ,if you fry on high flame then they do become golden from outside but will not become crisp and get uncooked from inside.


4. You can add raisins and chopped cashews at step- 4


5. Can also add some mixed vegetable along with potatoes to make a healthy version.


6. Though Punjabi samosa are quite big in size but you can make according to your preference ,I have made medium size samosas.


7. Use cold water to make the dough.


8. The poori should not be thick or very thin.


9. Can use lemon juice if mango powder is not available.


10. You can make and fry them slightly and then keep them refrigerated for 1-2 days and then again deep fry them while serving.


11. For a healthy low fat version-you can bake them at 180 degree for about 30- 35 minutes.

CHICKEN PEPPER ROAST

Ingredients:-

Chicken-  whole chicken legs 4 nos

For Marination:-

• Chilli powder -1 tsp


• Garlic – 6 cloves


• Ginger –small piece


• Turmeric powder-1/2 tsp


• Pepper - 1 tsp


• Green chilli- 3-4 nos


• Vinegar - 1 tsp


• Salt

Make a fine paste of all ingredients and apply the masala paste on the whole chicken legs. Keep the marinated chicken legs for 30 mins to 1 hour in refrigerator. (Marination time purely depends on the time availability).After i hour shallow fry the chicken pieces.

[gallery ids="209,210,211,213,212"]

For Masala:-

• Onion - 3 med-large, sliced


• Tomato chopped -1 big


• Ginger pate-1 tsp


• Garlic paste-1tsp


• Curry leaves - few


• Green chilli – 5 slit lengthwise


• Black pepper crushed – 1 1/2 tsp


• Black pepper powder-1 ½ tsp


• Garam masala - 1 tsp


• Coriander powder-1tsp


• Turmeric powder - ¼ tsp


• Soya sauce - 1 tsp


• Tomato sauce - 1 tsp


• Curry leaves


• Coconut oil


• Salt

Instructions:-

1. Heat oil in a pan and add ginger- garlic paste saute it for few mins ,then add onion , curry leaves and salt into it and Let it cook till the raw smell completely disappears , around 3-5 mins.


2. Add crushed pepper and cook till it became pink in colour, now add green chillies and saute it


3. when it became golden brown in colour add turmeric powder ,pepper powder,chilli powder,coriander powder ,garam masala powder one by one and mix well and cook till nice aroma comes .


4. Then add chopped tomatoes and salt into it,cover it and cook for 5 mins .after that open the lid and cook till tomato pieces completely mashed in to gravy..


5. Now add soy sauce and tomato sauce and mix well.


6. Saute well until the smell of masala arises.  add shallow fried whole chicken leg pieces to it.


7. Reduce the flame and nicely coat chicken pieces with masala mixture.


8. Close the vessel and cook on low flame 5-10 min.


9. Then open the lid and cook until gravy becomes thick.(sauce like  consistency).

VARIOUS STAGES

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ENJOY!!!!!!!!!

CHICKEN PEPPER ROAST

Ingredients:-

Chicken-  whole chicken legs 4 nos

For Marination:-

• Chilli powder -1 tsp


• Garlic – 6 cloves


• Ginger –small piece


• Turmeric powder-1/2 tsp


• Pepper - 1 tsp


• Green chilli- 3-4 nos


• Vinegar - 1 tsp


• Salt

Make a fine paste of all ingredients and apply the masala paste on the whole chicken legs. Keep the marinated chicken legs for 30 mins to 1 hour in refrigerator. (Marination time purely depends on the time availability).

For Masala:-

• Onion - 3 med-large, sliced


• Tomato chopped -1 big


• Ginger pate-1 tsp


• Garlic paste-1tsp


• Curry leaves - few


• Green chilli – 5 slit lengthwise


• Black pepper crushed – 1 1/2 tsp


• Black pepper powder-1 ½ tsp


• Garam masala - 1 tsp


• Coriander powder-1tsp


• Turmeric powder - ¼ tsp


• Soya sauce - 1 tsp


• Tomato sauce - 1 tsp


• Curry leaves


• Coconut oil


• Salt

Instructions:-

1. Heat oil in a pan and add ginger- garlic paste saute it for few mins ,then add onion , curry leaves and salt into it and Let it cook till the raw smell goes, around 3-5 mins.


2. Add crushed pepper and cook till it became pink in colour, now add green chillies and saute it.


3. when it became golden brown in colour add turmeric powder ,pepper powder,chilli powder,coriander powder ,garam masala powder one by one and mix well and cook till nice aroma comes.


4. Then add chopped tomatoes into it,cover it and cook for 5 mins .after that open the lid and cook till tomato pieces completely disappear..


5. Now add soy sauce and tomato sauce and mix well.


6. Saute it well and when a good flavor comes add shallow fried whole chicken leg pieces to it.


7. Keep a medium flame and nicely coat chicken pieces with masala mixture.


8. Close the vessel and cook on low flame 5-10 min.


9. Then open the lid and cook till gravy become thick.

MALABAR GHEE RICE

 Ingredients:-

• Basmathi rice/jeera rice - 1 cup


• Onion - 1 (sliced)


• Cinnamon(Karugapatta) – 4 small nos


• Cloves (Grambu) - 4 nos


• Bay leaves - 1 no


• Cardamom (Elakka) – 4-5 nos


• Ginger -1tsp


• Garlic paste - 1tsp


• Caraway seed -1/2 tsp


• Star Anise-1nos {small}


• Water - 2 cup


• Salt - As req

 

Garnishing:-

• Onion fried - 1 medium


• Cashews–few


• Raisins –few


• Oil/ ghee for frying


• Mint and coriander leaves –few chopped

 

Instructions:-

1. Soak rice for 10-15 min in water and drain out the complete water from it.


2. Heat ghee in a wide and deep pan.


3. Add caraway seeds in to it. let it splutter.


4. Add whole masala(Cinnamon,Cloves,Bay leaves,Cardamom, Star Anise )and fry for a min or two.


5. Add chopped onion and sauté for few min, then add ginger- garlic paste sauté till it becomes pink in colour.


6. When onion became pink in colour and raw smell of ginger-garlic paste completely disappears; pour 2 cups of water and salt into it and boils it.


7. When water starts boiling add rice in to it and stir it.(note:-keep flame in high)


8. After adding rice, when first boiling occurs . Cover and cook on low flame till the water get dried completely and rice is cooked .(note cook the rice for 10-15 min, not more than that).Turn off the flame.


9. Now open the lid,stir it gently to bring rice at bottom  to the top,again cover it with lid for 5 more minutes.


10. Heat oil/ghee in a pan and fry the cashews and raisins till it turns golden brown. In the same oil, fry the sliced onion, till it becomes golden brown.


11. Garnish the cooked rice with fried onions, cashew, raisins, mint and coriander leaves.

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RICE PATHIRI

Ingredients:-

Rice flour or idiappam podi - 1 cup

Water – 2cup

Salt – As reqd

Instructions:-

1.  Boil water in a pan along with a tsp of oil and salt.


2. When it boils, lower the flame to minimum.


3. Add the flour to the water while stiirring as you add.


4. Keep stirring to make a smooth and soft dough.


5. Remove from the flame when u feel the colour of the flour is changing and the dough has become soft.


6. Make small balls off the dough and roll out like chappathis.


7. Heat pan and place the pathiris on it.


8. Do not use oil as for chappathis.


9. Cook on both the sides.

CARAMEL CUSTARD PUDDING

Ingredients:-

(serves 4)

- Caramel-

• Sugar - 4 tbsp


• water - 1 tbsp


• hot water - 1 1/2 to 2 tbsp

-Egg Mixture-

• Egg - 2nos


• milk - 250 ml


• sugar- 5 tbsp


• vanilla essence- 1 tbsp

Caramel base making:

1. Lightly rinse the saucepan or bowl you are using to cook the caramel in cold water. Tap out excess water and put onto stove.


2.  Place 4 tablespoons of white sugar in the bowl in an even manner, as this will allow water to easily soak the sugar.


3.  Sprinkle 1 tablespoon water over the sugar.


4. Turn on stove to just a little below medium heat.


5.  Let it cook until you see some browning or color appear on the surface of the sugar water.


6. pick up the bowl and swirl the sugar water to even out the sugar.


7. Continue to let the sugar water cook and deepen in color. If you find that it is browning too much on one side, simply pick up the bowl and swirl to even the sugar water again.


8. Lift up the bowl and tilt away from you (again, use a kitchen mitten if the bowl has no handle).


9.  Quickly add the hot water in 2-3 steps and be careful of the splattering.


10.  Quickly swirl the caramel to even it out again


11. Quickly pour the caramel into  mould you are using.

Note:Be quick with this step as caramel can set up fast and it will become difficult for you to pour!

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Custard Mixture making:

1. Crack the two whole eggs into a bowl. Using a balloon whisk, lightly beat the eggs until a nice even yellow color. Do not let the tip of the whisk leave the bottom of the bowl to prevent too much foam.


2. In a bowl over the stove, place the milk ,vanila essence and the sugar in. Turn on the stove on just below medium heat and stir with wooden spoon or soup ladle (anything that is safe with heat and easy to stir with) until all sugar grains have dissolved into the milk. Remove from heat.


3. With your less used hand pour the milk mixture into the beaten egg as you stir constantly with the whisk with your often used hand. So for me I was pouring in milk with my left as I stirred with my right hand until all the milk is inserted. This stirring motion is to prevent curdling of the eggs.


4. Use a fine strainer and strain the custard mixture into a clean bowl.


5. Remove the foam completely using a spoon;smooth textured creme caramel/custard pudding


6. Finally, when the mixture is smooth without foams, gently pour it into an easy to pour container.

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Note:Bake in oven at 300F/180 C  for 45  aprox  minutes. (preheat oven 10 min before baking)

Carefully remove the tray from the oven. Remove the creme caramel's from the tray and set aside to cool. Once they have cooled you may wrap them up and put them in the fridge.

Note:you can also use steaming method instead of oven(Boil water in a steamer and place the custard in the steamer, close the lid. Once steam comes, simmer for 10-12 minutes and then switch off fire and leave it for another 5 mins)

Removing from molds:

1. Use a knife and run it around the sides of the pudding to release it from the sides.


2. Simply place a plate over the top of the mold, and flip it over.

Kumbalanga Moru kachiyathu ( Kerala Style Ash gourd in yogurt curry)

Ingredients:-

• Kumbalanga( Ash Gourd) diced - 1- 1.5 cup


• Turmeric powder - a large pinch


• Green chilli - 3-4 nos slit lengthwise


• Salt taste


• Curd - 2 cup


• Water for cooking kumbalanga.

Tempering:-

• Oil - 1- 2 tablespoon


• Mustard seeds - 1/4 tea spoon


• Fenugreek seeds - a large pinch


• Dried red chilli – 2


• Curry Leaves - a handful


• Garlic thinly sliced - 2-3 cloves


• Ginger thinly sliced - a small piece


• A pinch of turmeric and red chili powder (optional)


• Asafoetida powder(kayam podi)- a small pinch


• Salt to taste

Instructions:-

1. Cook the diced kumbalanga with all ingredients in Bowl 1 just enough water . Remove from heat.


2. Beat curd with a pinch of salt and a little water if needed add to it , mix well, let heat through in a low flame.Don't let it boil and remove from flame.


3. Prepare the tempering and pour over the curry.


4. Serve it with rice .

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KOVAKKAI DRY CHILLI FRY

Ingredients:-

• Kovakkai - 10-15 nos


• Onion - 1 medium chopped


• Turmeric powder - 1/2 teaspoon


• Crushed dry chilli – 1 table spoon


• Curry leaves


• Oil


• Salt to taste

 Instructions:-

1. Wash and cut both ends of kovakkai and cut it into julienne{cut lengthwise}

2. In a mixing bowl mix thoroughly  juliennes of kovakkai with turmeric powder and salt till it become soft. keep it aside for ½ an hour.

3. After ½ an hour we can see water oozing out of kovakkai. remove that water.

4. Now heat oil in thick bottomed frying pan. When oil became hot add juliennes of kovakkai into it. saute it .

5. When the edges of kovakkai became golden brown add chopped onion in to it. saute it again.

6. When water content in kovakkai completely disappears add crushed dry chilli and curry leaves into it and sauté till it became greenish –brown in colour.

    7.Switch off the flame and transfer it to a serving plate. Enjoy!!

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KOVAKKAI DRY CHILLI FRY

  Ingredients:-

• Kovakka i- 10-15 nos


• Onion- 1 medium chopped


• Turmeric powder-1/2 teaspoon


• Crushed dry chilli – 1 table spoon


• Curry leaves


• Oil


• Salt to taste

 

Instructions:-

1. Wash and cut both ends of kovakkai and cut it into julienne{cut lengthwise}

2. In a mixing bowl mix thoroughly  juliennes of kovakkai with turmeric powder and salt till it become soft. keep it aside for ½ an hour. 

3. After ½ an hour we can see water oozing out of kovakkai. remove that water.

4. Now heat oil in thick bottomed frying pan. When oil became hot add juliennes of kovakkai into it. saute it .

    5. When the edges of kovakkai became golden brown add chopped onion in to it. saute it again.

6. When water content in kovakkai completely disappears add crushed dry chilli and curry leaves into it and sauté till it became greenish –brown in colour

7. Switch off the flame and transfer it to a serving plate. Enjoy!!

MIXED DAL MASALA VADA

   Ingredients:

• ½ cup chana dal {can also use Toor dal}


• ½ cup moong dal


• ½ cup urad dal


• One medium onion chopped


• 3-4 Green chilli {can adjust to suit your taste}


• ½ tsp cumin seed


• 1 -2 red chillies


• 1 tsp Garam masala powder


• Mint and coriander leaves


• Salt as needed


• Oil for frying

 

Instructions:

1. Soak all the dals in separate vessels for atleast 2 -4 hours.


2. Drain off the water completely .


3. Coarsely grind dals along with cumin seeds ,green chilli ,ginger garlic paste{optional},mint and coriander leaf .{if needed you can sprinkle some water during grinding}


4. Transfer this grinded mixture in to a mixing bowl ,then add chopped onion into it and mix everything very well.


5. The mixture must be little moist and must bind well when you make vada.


6. Take small portions of this mixture ; wet your hands & make small balls and  flatten them on your hands or in a plastic sheet.{if the vada fails to bind ,it means dal hasn’t been blended enough. Tip: you can add little bit of gram/basen flour  for nice binding} . Meanwhile heat oil in a kadai  for deep frying.


7. When oil become hot drop vada gently into it. Flip them around,fry till golden and drain them on a kitchen tissue.


8. Serve hot with your favorite chutney.

 

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