Tuesday 28 August 2012

HAPPY ONAM !!!!!!!!


CUCUMBER PULISSERY




INGREDIENTS

Cucumber - 1 cup ( chopped )
Yoghurt - 1 1 / 2 cups

TO BOIL
Green Chillies - 3
Turmeric Powder - 1 / 2 Tsp
Salt - to taste
Water - as required

TO TEMPER
Coconut Oil - 2 Tbsps
Shallots - 5 (sliced )
Mustard Seeds - 2 Tsps
Dry Red Chillies - 3
Curry Leaves - 2 sprigs
Asafoetida - a pinch


METHOD
1. In a pan add chopped cucumber , green chillies , turmeric powder
    salt to taste and pour enough water just to cook the cucumber.
2. Once the cucumber becomes soft , remove pan from stove and
     let it cool.
3. Whisk the thick yoghurt and add to the cooked cucumber and mix.
4. Heat oil in a pan and add the mustard seeds, once they burst add
    curry leaves , dry red chillies and  sliced shallots .
5. When the shallots turn golden add the asafoetida and remove pan
    from stove .
6. Pour this over the cooled cucumber.
7. Serve with rice.


Monday 27 August 2012

HAPPY ONAM TO YOU ALL !!!!!!!!!!!


BRINJAL AND MANGO CURRY



INGREDIENTS

Brinjal - 2 cups (chopped)
Sour mango - 1 cup (chopped)
Green chillies - 2 (chopped)
Onion - 1 (chopped)
Oil - 3 Tbsps
Salt - to taste


TO GRIND

Coconut - 1 cup (grated)
Cumin - 1 Tsp
Turmeric powder - 1 Tsp
Chilli powder - 2 Tsps

TO TEMPER

Mustard seeds - 1 Tsp
Curry leaves - 1 sprig



METHOD

1. Heat oil in a pan and add the mustard seeds .
2. When they start to burst add the curry leaves.
3. Now add the chopped onion, green chillies
  brinjal and mango.
4. Stir for 5 minutes .
5. Add nearly 2 cups of water and little salt .
6 .Cover and cook till the vegetables are soft.
7. Grind the ingredients for grinding to a smooth paste.
8. Add the ground paste to the cooked vegetables and
  mix well.
9. Cover and cook in medium flame for 5 minutes and
  remove pan from stove.
10. Serve with rice.

Saturday 25 August 2012

YOGHURT GINGER PACHADI



INGREDIENTS

Ginger - 1 / 4 cup (chopped)
Green Chillie - 1 (chopped)
Coconut - 1 cup (grated)
Cumin - 1 / 2 Tsp
Salt - to taste
Yoghurt - 3 / 4 cup
Water – 2 Tbsps



TO TEMPER

Mustard seeds - 1 Tsp
Dry Red chillies - 2
Curry Leaves - 1 sprig
Oil - 1 Tbsp



METHOD

1. Grind all the ingredients to a smooth paste except yoghurt.
2. Transfer the ground paste to a serving bowl.
3. Whisk yoghurt with water and mix with the ground paste.
4. Heat oil in a pan and add mustard seeds, dry red chillies and
    curry leaves.
5. Pour over the yoghurt ginger pachadi.

Friday 24 August 2012

CRAB MASALA



INGREDIENTS

Crabs - 6 ( medium sized)
Onions - 2 ( sliced )
Green chillies - 4 ( sliced )
Tomatoes - 3 ( sliced )
Red Chilli powder - 3 Tbsps
Coriander powder - 1 Tbsp
Turmeric powder - 1 Tsp
Fennel powder - 2 Tsps
Pepper powder - 2 Tsps
Garam Masala powder - 1 Tsp
Salt - to taste
Water - 1 / 2 cup


TO GRIND
Coconut Oil - 3 Tsps
Shallots - 10 ( sliced )
Garlic  - 6 cloves ( sliced )
Ginger - 2 inch piece ( sliced )
Cumin  - 1 Tsp
Curry Leaves - 1 sprig


TO TEMPER
Coconut Oil - 5 Tbsps or more
Curry Leaves - 2 sprigs



METHOD
1. Clean and cut the crabs into two. Set aside.
2. Heat 3 Tsps oil in a pan and shallow fry the
    ingredients to grind adding from shallots to
    curry leaves.
3. Let it cool and then grind to a smooth paste.
4. Heat oil in another pan and add the curry leaves
    sliced onion and green chillies.
5. When raw smell is no more add the ground paste
     and saute for 3 minutes.
6. Add the slice tomatoes and the spice powders and
    saute for 5 minutes.
7. Add salt to taste and water.
8. When water slightly begins to boil add the halved crabs
     and stir once.
9. Cover pan and cook in a medium flame for 15 - 20 minutes
     till the gravy thickens.



VIVIGAM



INGREDIENTS

TO GRIND
Raw Rice - 2 cups
Coconut - 1 cup ( grated )
Cooke Rice - 3 / 4 cup
Sugar - 6 Tbsps
Salt - to taste



TO SOAK
Instant Dry Yeast - 1 / 2 Tsp
Sugar - 1 Tsp
Luke Warm Water  - 1 / 4 cup

TO ADD
Cardamom powder - 2 Tsps
Golden Raisins - 1 / 4 cup ( soaked )

METHOD
1. In a bowl dissolve yeast and sugar in warm water and
     keep it covered fo 15 minutes.
2. Wash and soak rice for 5 hours.
3.Grind together all the ingredients given for grinding
    to a smooth paste.
4. To this batter add the dissolved yeast and mix well.
5. The batter should be of thick consistency.
6. Keep ths batter covered overnight in a warm place.
7. Clean, wash and soak raisins for 10 minutes in luke warm water.
8. 30 minutes before using the batter add the cardamom
    powder and soaked raisins.
9. Grease a flat mould or idli moulds with oil and pour the batter.
10. Steam for 15 - 20 minutes.
11. If using a flat mould cut into desired shapes and serve hot.





Tuesday 21 August 2012

GREEN BEANS STIR FRY



INGREDIENTS

Green Beans - 250 gms (Chopped)
Onion - 2 (Chopped)
Green Chillies - 2 (Chopped)


TO GRIND

Coconut - 1 cup (Grated)
Cumin - 2 Tsps
Garlic - 2 cloves
Red Chillies powder - 2 Tsps
Turmeric powder - 1 Tsp
Curry Leaves - 1 sprig
Salt - To Taste


TO TEMPER

Oil - 3 Tbsps
Mustard Seeds - 1 Tbsp
Dry Red Chillies - 3
Curry Leaves - 2 sprigs




METHOD

1. Grind the ingredients above coarsely.
2. Heat oil in a pan.
3. Add the mustard seeds.
4. Once they burst add the red chillies
     and curry leaves.
5. Add chopped onion and green chillies.
6. Saute till onion turns pinkish in colour.
7. Add the chopped beans and salt to taste.
8. Saute for sometime and then cover and cook.
9. When half cooked add the ground masala.
10. Mix , cover and cook till done in a low flame.


Monday 20 August 2012

ROBUSTA BANANA AND CHOCOLATE ICE CREAM



INGREDIENTS

Ripe Robusta Bananas - 2
Condensed Milk - 3 / 4 tin
Corn flour - 1 Tsp
Chocolate Chips or Chunks - 1 / 2 cup
Whipped Cream - 1 / 2 cup

METHOD

1. Peel and chop ripe bananas into chunks.
2. Puree the chunks in a blender.
3. To the pureed bananas , add the corn flour
     and condensed milk and mix well.
4. Fold in the whipped cream and mix well.
5. To this add the chocolate chunks and fold once.
6. Freeze till firm in a covered box or container.
7. Relish and enjoy robusta ice cream.


NOTES
I used the robusta banana here in this recipe .
If robusta is not available common white banana
can be used instead.

Tuesday 14 August 2012

JACKFRUIT PAYASAM / JACKFRUIT PRADHAMAN



INGREDIENTS

Ripe Jackfruit - 3 cups (puree)
Thick coconut milk - 1 cup
Thin coconut milk - 2 cups
Cardamom powder - 2 Tsps
Dry ginger powder - 1 Tsp
Jaggery - 500 gms ( grated )
Ghee - 2 Tbsps




TO GARNISH

Ghee - 2 Tbsps
Cashew nuts - 15
Raisins - 15


Method
1. Heat  2 Tbsps of ghee in a heavy bottomed pan and add the
    jackfruit puree and stir for 5 minutes.
2. Add the thin coconut milk, cover and cook for 5 minutes
3. Remove lid and keep stirring until the puree is cooked.
4. At this stage add the cardamom powder, dry ginger powder
    and jaggery.
5. Keep stirring until jaggery melts and the mixture thickens.
6. Now add the thick coconut milk and allow to cook for
    5 minutes and remove pan from stove.
7. Heat 2 tbsps of ghee in another pan and fry cashew nuts
    and raisins.
8. Pour over the jackfruit payasam and serve hot.


HAPPY INDEPENDENCE DAY !!!!!!!!!


15 / 08 / 2012
HAPPY INDEPENDENCE DAY TO YOU ALL !!!!!!!!

Saturday 11 August 2012

TRI COLOUR BELL PEPPER / CAPSICUM PULAO




INGREDIENTS
Basmathi Rice - 2 Cups
Water - 4 Cups
Red Capsicum -  1 / 2 Cup ( Sliced )
Yellow Capsicum -  1 / 2  Cup ( Sliced )
Green Capsicum - 1 / 2 Cup ( Sliced )
Green Chillies - 4 ( Sliced )
Onion  - 1 ( Sliced )
Cardamoms - 2
Cloves - 2
Cinnamon - 1 inch
Coriander Leaves - ( Chopped )
Oil / Ghee - 4 Tbsps
Salt - To Taste



METHOD
1. Heat oil in a pressure cooker and add the
    whole spices.
2. Add the sliced onion and when they are
    transparent add the green chillies.
3. Add the sliced capsicums and saute for
    two minutes.
4. Add the measured basmathi rice and saute
    for two minutes.
5. Add the measured amount of water and salt
    to taste.
6. Cover cooker and pressure cook for 3 whistles.
7. Serve hot garnished with chopped coriander leaves.

NOTE
The number of whistles may differ with different
 brands of pressure cookers available.

Thursday 9 August 2012

HIBISCUS SHERBET



INGREDIENTS

Hibiscus Flowers - 20
Water - 3 Cups
Sugar - 2 Cups
Juice of half Lemon




METHOD

1. Remove petals from the flowers and put them
    in a vessel.
2. To this add 3 cups water just to immerse the
     petals.
3. Keep the vessel in stove and boil for 10 - 15
    minutes till the colour of water changes to
    purple and water reduces to two cups.
4. Strain the liquid and for each cup of strained
    juice add a cup of sugar.
5. Let the juice to boil again along with sugar.
6. When it reaches one string consistency remove
    from stove.
7. Cool the juice and store in dry sterilized bottles.
8. The bottle should be kept in fridge since preservative
     is not used.

TO PREPARE ONE CUP OF JUICE

1. In a glass add 3 - 4 Tbsps of the hibiscus juice and
    juice of half lemon.
2. Fill the glass with ice cold water and mix well.
3. ENJOY.

Wednesday 8 August 2012

ANCHOVIES STIR FRY / NETHOLI THORAN




INGREDIENTS

Anchovies - 250 gms
Onion - 2 (Sliced)
Green Chillies - 2 (Sliced)
Fennel powder - 1 / 2 Tsp
Chilli powder - 1 Tsp
Salt - To Taste


TO GRIND

Coconut - 1 cup (Grated)
Green Chillies - 2
Cumin - 1 Tsp
Fennel - 1 / 2 Tsp
Garlic - 2 pods
Turmeric powder - 1 Tsp
Curry Leaves - 1 sprig


TO TEMPER

Oil - 3 Tbsps
Mustard Seeds - 1 Tsp
Dry Red Chillies - 2
Curry Leaves - 1 sprig



METHOD

1. Clean anchovies and remove the bone.
2. Grind the ingredients to grind coarsely.
3. Heat oil in a pan , add the mustard seeds.
4. Once they burst , add the red  chillies and
    curry leaves.
5. Add the sliced onion and green chillies.
6. Saute till raw smell is no more.
7. Add the spice powders and salt to taste.
8. Add the anchovies , cover and cook.
9. When 3 / 4 th done add the ground masala.
10. Cover and cook for 10 minutes more in a low flame.
11. Remove lid and stir once and remove pan from
      stove.
12. Serve hot.

Saturday 4 August 2012

PALKOVA (MILK SWEET / MILK PEDA)



METHOD - 1

INGREDIENTS
Milk - 500 ml
Sugar - 1 / 4 cup
Cardamom powder - 1 / 4 Tsp




METHOD
1. Heat milk in a pan.
2.Keep stirring till it attains a honey
   consistency.
3. At this stage add the sugar and keep
    stirring till it becomes thick.
4. Add cardamom powder and remove pan
    from stove.
5. Serve.





METHOD - 2

INGREDIENTS
Milk - 500 ml
Lemon Juice - 1 Tsp
Sugar - 1 / 4 cup
Almonds - 10
Pistachios - 10
Cardamom powder - 1 / 4 Tsp (optional)




METHOD
1. Soak the nuts in warm water for 15 minutes
    and roughly chop them.
2. Heat milk in a pan and take half the
    amount of milk and set aside.
3. To the remaining milk in stove add the
     lemon juice .
4. Once the milk curdles, remove pan from
     stove.
5. Drain the whey and keep the cheesy lump.
6. Heat the reserved portion of milk in another
    pan.
7. Boil till reduced to half the quantity.
8. Now add the lump of cheese to it and keep
    stirring continuously.
9. When the mixture almost dries up, add the
     chopped nuts mix well.
10. Remove pan from stove.



    

Note :  A teaspoon of ghee can be added if liked before
            removing pan from stove.



HAPPY FRIENDSHIP DAY !!!!!!!!

" A FRIEND IN NEED IS A FRIEND INDEED . "





                                                               WITH LOVE 

                                                                 MERLYN.

Wednesday 1 August 2012

EGG FRUIT MILK SHAKE



INGREDIENTS
Egg fruit - 1
Vanilla Ice Cream - 2 scoops

METHOD
1. Peel the skin of egg fruit and remove seed.
2. Blend the egg fruit and vanilla ice cream in a blender.
3. Serve chilled.