Friday 30 March 2012

BREADFRUIT STIR FRY



Ingredients
Breadfruit chunks - 2 cups
Onion - 1 (sliced)
Green chillies - 2 (sliced)
Salt - to taste
Turmeric powder - a pinch
To Grind
Ingredients
Coconut - 1 cup
Green chillies - 2
Cumin - 1 Tsp
Turmeric powder - 1 /2 Tsp
Salt - to taste
To Temper
Ingredients
Oil - 2 Tbsps
Mustard seeds - 1 Tsp
Curry leaves - 2 sprigs

Method
1. Heat oil in a pan and add the ingredients to temper.
2. When the mustard seeds start to burst add the sliced
    onion and green chillies.
3. When the onion turns pinkish add the breadfruit chunks
     half the amount of salt to be used, a pinch of turmeric
     powder and water just to cook the pieces.
4. Grind the ingrediets to be ground coarsely.
5. When the bread fruit is 3 /4 th done add the coarsely
    ground paste and cover.
6. Cook in a low flame for 5 minutes.
7. Remove lid stir well till done and serve hot.


Sunday 25 March 2012

JACKFRUIT SMOOTHIE



Ingredients
Jackfruit - 3 cups (chopped)
Milk / Thick coconut milk - 2 cups (chilled)
Cardamoms - 3 (powdered)
Honey / Sugar - to taste
Chilled water - 1 cup (approx)

Method
1. Puree the chopped jackfruit with all the above
    ingredients.
2. Serve chilled.

Friday 16 March 2012

WATTILAPPAM



Ingredients
Eggs - 3
Thick coconut milk - 1 cup
Palm jaggery - 2 cups (grated)
Cardamom powder - 1 / 2 Tsp

To Garnish
Almonds - 6 (blanched & peeled)

Method
1. Beat the eggs well.
2. Add the grated palm jaggery to the
    beaten eggs.
3. Add the above mixture to the thick
    coconut milk.
4. Add the cardamom powder and mix
    well.
5. Grease a bowl and transfer the mixture.
6. Cover bowl with aluminium foil or butter
    paper.
7. Steam for 25 - 30 minutes in a cooker.
8. Remove bowl from cooker and allow
    to cool at room temperature.
9. Chill and serve garnished with almonds.

Wednesday 14 March 2012

CREAM OF VEGETABLE SOUP




Ingredients
Mixed vegetables - 1 cup (chopped)
(carrot, cauliflower, peas, beans, potato)
Spring onion - 2 Tbsps (chopped)
Onion - 1 (chopped)
Green chillies - 2 (chopped)
Coriander leaves - 2 Tbsps (chopped)
Salt - to taste
Butter - 2 Tbsps

FOR WHITE SAUCE
Ingredients
Maida - 1 1 / 2 Tbsps
Milk - 4 cups
Pepper - to taste
Salt - to taste
Butter - 2 Tbsps

Method
1. Heat butter in a pan.
2. Add the sliced onion and green chillies.
3. When the onion is transparent and pink,
    add the ginger garlic paste.
4. Saute till raw smell is no more.
5. Add all the chopped vegetables and saute
    for a couple of minutes.
6. Add enough water and salt to cook the vegetables.
7. When done add the chopped coriander leaves
    and spring onions.
8. Remove pan from stove and set aside.

FOR WHITE SAUCE
Method
1. In a pan add the butter .
2. When its hot lower the flame and add maida.
3. Fry for a couple of minutes.
4. Add the milk slowly and mix well to get a white
    sauce without lumps.
5. Add salt and pepper to taste.
6. Now add the cooked vegetables along with the stock.
7. Check in salt and pepper to suit your taste.
8. Serve hot.




Monday 12 March 2012

TREE TOMATOES AND NANNARI SHERBET MOCKTAIL





Ingredients
Ripe tree tomatoes - 10
Nannari sherbet - 1 / 2 cup
Water - as required
Sugar - optional

Method
1. Scoop out the pulp from tree tomatoes.
2. Add the pulp and water in a mixer,blend.
3. Pour the puree in a big bowl.
4. Add nannari sherbet to the puree.
5. Add enough water and sugar if necessary.
6. Mix well and serve chilled with ice cubes.



Note : You can strain the juice before adding the sherbet if necessary.
          Nannari is Sarsaparilla, a medicinal herb.
         The roots are used in making the sherbet.
         Shall post the recipe for Nannari sherbet soon.



Sunday 11 March 2012

IDLI PIZZA





FOR IDLI DOUGH (BASE)    
Ingredients
Raw rice - 1 / 2 cup
Parboiled rice - 1 cup
Black gram dhal - 1 / 2 cup
Onion - 1 (chopped)
Green chillies - 2 (chopped)
Ginger - 1 Tbsp (grated)
Coriander leaves - 1 Tbsp (chopped)
Salt - to taste
Butter - 1 Tbsp (to grease)


Method
1. Soak the balck gram dhal and the rice separately for
    four hours.
2. In a grinder first grind the black gram dal to a very
    fine paste.
3. Next grind both raw and par boiled to a smooth paste.
4. Mix both the ground pastes well.
5. Leave the dough to ferment overnight covered in a
    bowl.
6. Next day add salt to taste, chopped onion, coriander
    leaves, green chillies and ginger.
7. Mix well and set aside.




FOR THE PIZZA TOPPING
Ingredients
Onion - 1 (sliced)
Mixed vegetables - 2 cups (sliced)
Vegetables used :
(carrot, boiled peas & butter beans, cauliflower,
 broccoli, capsicum, cabbage)
Green chilli - 1 (chopped)
Pepper powder - 1 Tbsp
Garam masala powder - 1 Tsp
Coriander leaves - 1 Tbsp (chopped)
Cheese - 1 / 4 cup (grated)
Tomato sauce - as required
Salt - to taste
Butter - 2 Tbsp


Method
1. Heat the butter in a pan and add the sliced
    onion followed by green chilli.
2. When the onion turns transparent, add the
    mixed vegetables and stir fry.
3. Add garam masala powder salt and pepper to taste.
4. Add the chopped coriander leaves and remove
    pan from stove.
5. Keep aside the prepared topping.
6. Grease a plate or a cake tin with butter and
    pour three large spoonfuls of the batter.
7. Steam as for idli for 15 minutes in a pressure
    cooker.
8. Once done, remove the plate or cake tin from
    the cooker and spread required amount of
    tomato sauce over the idli.
9. Now place the prepared topping over this
    and top with grated cheese.
10. Place the plate or cake tin again inside the cooker
     and steam for 7 - 10 minutes for the cheese to melt.
11. Serve hot.




Note:
You can use ordinary idli dough also as base.









LADY' S FINGER STIR FRY





Ingredients
Lady’s finger - 250 gms
Chilli powder - 2 Tsps
Pepper powder - 2 Tsps
Cumin powder - 1 Tsp
Turmeric powder - 1 Tsp
Salt - to taste

To Temper
Ingredients
Mustard seeds - 1 Tsp
Curry leaves - 2 sprigs
Oil - 3 Tbsp

Method
1. Cut the lady’s finger lengthwise into four and chop into
    small pieces.
2. To this add the spice powders and salt.
3. Mix well and set aside for 30 minutes.
4. Heat oil in a pan and add the mustard seeds
    followed by curry leaves.
5. Add the marinated lady’s finger and stir till done.
6. Serve hot with rice.



Saturday 10 March 2012

FISH FRY





Igredients
Fish pieces - 10 (boneless)
Chilli powder - 2 Tbsps
Pepper powder - 1 Tbsp
Turmeric powder - 1 Tsp
Cumin powder - 1 / 2 Tsp
Salt - to taste
Oil - to fry

Method
1. Mix all the spice powders with salt and little water.
2. Apply the paste over the fish pieces and let it
    marinate for an hour.
3. Heat oil in a pan and fry the fish pieces till done.
4. In the remaining marinade drop in some curry
    leaves and fry them till crisp.
5. Garnish the fried fish pieces with fried curry leaves
    and serve hot.







CARROT AND MANGO PICKLE





Ingredients
Carrot -2 cups (grated)
Raw Mango -1 cup (grated)
Green chillies -3 (chopped)
Ginger Garlic paste -1 Tbsp
Chilli powder -2 Tsps
Cumin powder -1Tsp
Fenugreek powder -1/4 Tsp
Asafoetida powder -1/4 Tsp
Gingelly oil – 5 Tbsps
Vinegar -2 Tbsps
Salt – to taste
Method
1. Heat oil in a pan .
2. Drop in the carrots and mango grated.
3. Add ginger garlic paste and saute till raw smell is no more.
4. Saute for five minutes.
5. Add all the powder spices along with salt.
6. Cook in a low flame stirring for about three minutes.
7. Remove the pan from stove .
8. When the pickle is warm, add vinegar and mix well.
9. Store in a sterilized bottle or pickle jar.



Saturday 3 March 2012

JACKFRUIT SEED DRUMSTICK AND MANGO CURRY




Ingredients
Jackfruit seeds – 15
Drumstick – 1 (3 inch pieces)
Raw Mango – 1 (sliced)
Onion – 1 (sliced)
Mustard seeds – 1 Tsp
Curry leaves – 2 sprigs
Dry Red chillies - 3
Oil – 3 Tbsp
Salt – to taste

To Grind
Coconut – 1 cup (grated)
Cumin – 1 Tsp
Green chilli – 1
Turmeric powder – 1 / 2 Tsp
Ginger – 1 inch piece (chopped)
Garlic – 4 pods (chopped)
Shallots –2 (sliced)

Method
  1. Grind the above ingredients to a smooth paste.
  2. Keep aside.
Method
  1. Clean, remove the skin, cut  the jackfruit seeds into halves .
  2. Heat oil in a pan and temper mustard seeds curry leaves and red chillies.
  3. Add onion and saute to a light golden brown.
  4. Toss in the jackfruit seeds and add enough water to cook the seeds. 
  5. When the jackfruit seeds are 3 /4 th done, add drumstick and sliced mango.
  6. Cover and cook till done.
  7. When the vegetables are cooked add the ground paste.
  8. Cook for five more minutes in medium flame.
  9. Remove from stove and serve hot with rice.

ROASTED RICE AND COCONUT / AVULOSE





Ingredients
Raw rice - 2 cups
Fresh coconut - 2 cups (grated)
Salt - a pinch
Method
1. Soak the rice for nearly 2 hours and drain the water.
2. Leave the rice to dry.
3. When the rice is slightly moist, powder in a mixer.
4. In a heavy bottomed pan, transfer the rice powder.
5. Add the grated coconut and salt.
6. In a medium flame roast the mixture.
7. When the mixture turns into a golden brown colour,
    remove pan from stove.
8. When warm, store in an air tight container.
9. Have it with sugar as a tea time snack.


Recipe Source :
Mrs. Viola Regginold.

BREADFRUIT KHEER





Ingredients
Breadfruit chunks - 3 cups
Fresh coconut - 2 cups (grated)
First extraction of coconut milk - 1 cup
Second extraction of coconut milk - 2 cups
Sugar - 2 cups (approx)
Cardamom - 1 Tsp (powdered)
Ghee - 2 Tbsps
Cashew nuts - 10
Raisins - 10

Method
1. Pressure cook the breadfruit chunks till soft.
2. Cool it to room temperature and puree in a blender.
3. In a heavy bottomed vessel transfer the puree.
4. Add the second extraction of coconut milk and sugar to this.
5. Keep stirring till the mixture slightly thickens.
6. Now add the first extraction of coconut milk and the
    cardamom powder.
7. Mix well and let it simmer for 5 minutes.
8. When the mixture thickens and reaches kheer cosistency
    remove vessel from stove.
9. In a small pan, heat ghee and fry the cashew
    nuts and raisins.
10. Pour it over the kheer and serve hot or chilled.






Recipe Source :
Mrs. Chandhini Selwin.

Note : Add more sugar if required.

MILD COCONUT MILK CURRY




Ingredients
Onion - 1 (sliced)
Green chillies - 3 (sliced)
Tomato - 1 (sliced)
Coconut - 2  cups (grated)
First extraction of coconut milk - 1 cup
Second extraction of coconut milk - 1 1 /  2 cups
Coriander leaves - 2 Tbsps (chopped)
Turmeric powder - 1 / 2 Tsp
Salt - to taste

To Temper
Ingredients
Mustard seeds - 1 Tsp
Dry red chillies - 2
Curry leaves - 2 sprigs
Oil - 2 Tbsp

Method
1. Heat oil in a pan and temper mustard seeds, dry red chillies
    and curry leaves.
2. Add the sliced onion and saute till its transparent.
3. Add the sliced green chillies and tomato and saute for two minutes.
4. Add turmeric powder to the second extraction of coconut milk
    and mix well.
5. Pour this into the pan and let it simmer till the tomato is cooked.
6. Now add the first extraction of coconut milk and simmer for 1 minute.
7. Add salt to taste and remove pan from stove.
8. Serve garnished with chopped coriander leaves.


Friday 2 March 2012

SPICY MASALA IDLI






Ingredients
Idlis - 5
Onions - 2 (chopped)
Green chillies - 2 (chopped)
Tomato - 1 (chopped)
Ginger paste - 1 / 2 Tsp
Garlic paste - 1 / 2 Tsp
Chilli powder - 1 Tsp
Turmeric powder - 1 / 2 Tsp
Cumin powder - 1 / 2 Tsp
Pepper powder - 1 / 4 Tsp
Garam masala powder - a pinch (optional)
Coriander leaves - 3 Tbsps (chopped)
Salt - to taste

To Temper
Ingredients
Mustard seeds - 1 Tsp
Dry Red chillies - 2
Curry leaves - 1 sprig
Oil - 3 Tbsp

Method
1. Chop the idlis into chunks.
2. Heat oil in a pan and add the ingredients for tempering.
3. Now add the chopped onions and saute till transparent.
4. Add the green chillies, ginger and garlic pastes.
5. Saute till raw smell is no more.
6. Add the chopped tomato and saute for a minute.
7. Add all the spice powders and mix well.
8. Add salt to taste.
9. Finally add the idli chunks and chopped coriander leaves.
10. Toss for a couple of minutes and remove pan from stove.
11. Serve hot with tomato sauce.




Thursday 1 March 2012

GUAVA MILK SHAKE




Ingredients
Guavas - 2 (medium size)
Milk - 1 1 / 2 cups (chilled)
Sugar - to taste

Method
1. Remove ths skin from guavas .
2, Chop into chunks
3. Blend all the ingredients to a smooth pulp.
4. Serve at once.