Wednesday 26 September 2012

SPICY INSTANT MANGO PICKLE



INGREDINTS
Raw Mangoes - 3 ( finely chopped )
Green Chillies - 4 ( chopped )
Red Chilli powder - 3 Tsps
Turmeric powder - 1 / 2 Tsp
Asafoetida powder - 1 / 4 Tsp
Salt - to taste



TO TEMPER

INGREDIENTS
Gingelly oil - 6 Tbsps
Mustard Seeds - 2 Tbsps
Dry Red Chillies - 5
Curry Leaves - 3 sprigs




 METHOD
1. To the finely chopped mangoes add all the spice powders
    salt and mix well.
2. Set aside for 30 minutes to marinate.
3. Heat oil in a pan and temper mustard seeds, dry red chillies
    and curry leaves.
4. Pour this over the marinated chopped mangoes and mix well.

Monday 24 September 2012

PAPAYA AND MANGO SMOOTHIE



INGREDIENTS
Ripe Papaya Chunks - 2 cups ( chilled )
Ripe Mango Chunks - 1 cup ( chilled )
Vanilla Ice Cream - 1 scoop





METHOD
1. Blend all the ingredients in a blender.
2. Serve immediately.

Friday 21 September 2012

FISH CUTLETS



INGREDIENTS
Fish Fillet - 1 / 2 kg
Potato - 2 ( boiled and mashed )
Onion - 1 ( chopped)
Green Chillies - 3 ( chopped )
Ginger Paste - 1 Tsp
Turmeric Powder - 1 / 4 Tsp
Pepper Powder - 1 Tbsp
Red Chilli Powder - 1 Tsp
Fennel Powder - 1 / 2 Tsp
Garam Masala Powder - 1 Tsp
Coriander Leaves - 4 Tbsps ( chopped )
Lemon Juice - 1 Tbsp
Salt - to taste
Eggs - 2 ( beaten )
Rice Flour - 1 cup
Oil - To fry






 METHOD
1. Boil the fillets in some water along with salt , ginger
    paste and turmeric powder.
2. Once the fillets are cooked , remove bones if any and
    shred the fillets and keep aside.
3. Pressure cook the potatoes, peel the skin mash and
    keep aside.
4. Heat 2 Tbsps oil in a pan , add the chopped onion ,
    green chillies , spice powders and saute well.
5. Add the shredded fillets , mashed potato, lemon juice,
    chopped coriander leaves and salt to taste.
6. Mix it well and remove pan from stove.
7. Let the mixture to cool.
8. Make medium sized balls from the mixture , flatten
    into small discs,dip in beaten egg and roll in rice flour.
9. Heat oil in a pan and deep fry the discs till browned
    on both sides.




Thursday 20 September 2012

CAPSICUM BULL 'S EYE



INGREDIENTS
Capsicum - 1
Egg - 1
Salt - to taste
Pepper - to taste
Oil - as required





METHOD
1. Slice the capsicum into rings and remove the seeds.
2. Smear some oil in the griddle and place the capsicum
    ring and lightly cook on both sides.
3. When done break an egg and drop in the middle of the
    ring.
4. Drizzle oil on the sides.
5. Cover for a minute with a lid and cook in low flame.
6. Remove the lid sprinkle salt and pepper to taste.
7. Serve hot with tomato sauce.

Wednesday 19 September 2012

STEAMED MODAKS / RICE DUMPLINGS



INGREDIENTS


TO COVER
Rice Flour - 1 cup
Salt - to taste
Hot Water - as required
Ghee - 1 Tsp



FOR FILLING
Fresh coconut - 1 cup ( grated )
Mixed Dry Fruits - 1 / 4 cup ( chopped )
Sugar - 1 / 2 cup
Cardamom Powder - 1 Tsp
Ghee - 2 Tbsps







METHOD
1. Mix all the ingredients for filling in a bowl
    and set aside.
2. Heat ghee in a pan add the filling and cook
    till the mixture forms a lump.
3. Knead the ingredients given to cover to a
    smooth pliable dough.
4.Take small balls fro the dough and flatten
    into small discs.
5. Keep 2 Tbsps of filling in the centre and cover
    to get a modak shape.
6. Place the modaks in a greased plate and steam
    for 15 minutes.
7. Serve hot.


HAPPY GANESH / VINAYAGAR CHATHURTHI !!!!!!!


Tuesday 18 September 2012

RAVA KESARI / SEMOLINA PUDDING



INGREDIENTS
Semolina - 1 cup
Sugar - 2 cups
Water - 1 cup
Milk - 2 cups
Cardamom Powder - 2 Tsps
Ghee - 1 / 4 cup
Lemon Yellow colour - a few drops


TO GARNISH
Raisins - 15
Cashew nuts - 15
Ghee - 2 Tbsps


METHOD
1. Heat 1 Tbsp of ghee and roast the semolina and set aside.
2. In the same pan add 2 Tbsps of ghee and fry raisins and
    cashewnuts.
3. Pour water and milk in a heavy bottomed pan and let it boil.
4. Now add the semolina and keep stirring continuously for
    sometime.
5. When the mixture starts to thicken, add the sugar cardamom
     powder and food colour.
6. When it reaches thick consistency add the ghee mix well
     and transfer to a greased plate or dish.
7. Level the top and garnish with fried raisins and nuts.

Monday 17 September 2012

BEEF FRY / BEEF ULLARTHIYATHU



INGREDIENTS

Beef - 1 Kg


TO MARINATE

Pepper powder - 3 Tbsps
Red Chilli powder - 2 Tbsps
Coriander powder - 1 Tbsp
Turmeric powder - 1 Tsp
Garam Masala powder - 2 Tsps
Fennel powder - 1 Tbsp
Ginger Paste - 3 Tbsps
Garlic Paste - 3 Tbsps
Vinegar - 1 Tbsp



TO TEMPER

Coconut Oil - 6 Tbsps
Dry Red Chillies - 3
Curry Leaves - 2 sprigs
Green Chillies - 3 ( slit )


METHOD
1. Clean and cut the beef into medium size pieces.
2. To the beef add all the ingredients given for
    marination, mix well and marinate for 30 minutes.
3. Pressure cook the marinated beef till tender.
4. Heat oil in a pan and add the green chillies , dry red
    chillies and curry leaves.
5. Now add the pressure cooked beef along with the
    stock and cook in a medium to low flame.
6. Keep stirring now and then till the stock dries up
    and the beef is fried.

Friday 14 September 2012

BREADFRUIT CHIPS



INGREDIENTS
Breadfruit - 1
Pepper - to taste
Salt - to taste
OIl - to fry




METHOD
1. Peel the skin from breadfruit and slice
    into small pieces.
2. Heat oil in a pan and deep fry the 
    breadfruit slices till crisp.
3. Add salt and pepper to taste.
4. Toss well and serve.

Wednesday 12 September 2012

CAULIFLOWER MANCHURIAN



INGREDIENTS
Cauliflower - 1
Turmeric powder - 1 / 2 Tsp
Onion - 1 ( chopped )
Green Chillies - 3 ( chopped )
Coriander Leaves - 1 / 4 cup ( chopped )
Red Chilli powder  -2 Tsps
Ginger Garlic Paste - 1 Tbsp
Soya sauce - 1 Tbsp
Red Chilli Sauce - 1 Tbsp
Tomato Sauce - 3 Tbsps
Salt - to taste
Oil - as required





FOR BATTER
INGREDIENTS
Cornflour - 1 / 4 cup
Maida - 1 / 2 cup
Ginger Garlic paste - 1 Tbsp
Red Chilli powder - 1 Tsp
Salt - to taste






METHOD
1. Break the cauliflower into medium sized florets.
2. Boil water in a pan and add turmeric powder.
3. Toss the florets into the pan cover and cook for 2 minutes.
4. Drain the water and set the 3 / 4 th cooked florets aside.
5. Make a fairly thin batter using the ingredients for batter
    with water.
6. Heat oil in a pan to fry the florets.
7. Dip the florets in the batter and deep fry.
8. Place fried florets in a tissue paper to drain excess oil.
9. Heat 3 Tbsps oil in a pan and add the chopped onion
    and green chillies.
10. When the onion turns pinkish , add the ginger garlic paste
       and saute for 2 minutes.
11. Now add the chilli powder , pepper powder and salt to taste.
12. Add the remaining batter with 1 / 4 cup water
      to this and let it thicken slightly.
13. Toss in the fried florets and stir once.
14. Add all the sauces and mix.
15. Serve hot garnished with chopped coriander leaves.

NOTE
The amount of sauce used can be adjusted according to taste.
The gravy part can be omitted for a dry manchurian.


Monday 10 September 2012

BANANA PANCAKES




INGREDIENTS
White Banana - 2 ( ripe )
Flour - 2 cups
Baking powder - 2 Tsps
Milk - 1 1 / 2 cups
Butter - 5 Tbsps ( unsalted )
Sugar - 4 Tbsps
Eggs - 2
Salt - a pinch




 METHOD

1. Sift the dry ingredients twice and set aside.
2. Puree the ripe bananas in a blender.
3. Break the eggs in a bowl and add butter and sugar.
4. Beat well and add the pureed bananas.
5. Add the sifted dry ingredients alternately with milk.
6. Form into a thick batter and set aside for 15 minutes.
7. Heat a flat girdle and pour one or two ladles of the
    prepared batter and gently spread it to a circle.
8. Flip and cook on both sides.
9. Serve hot with honey.

Tuesday 4 September 2012

MANGO PUDDING




INGREDIENTS

Mango Pulp - 2 cups
Condensed Milk - 1 / 2 tin
Gelatine - 2 Tbsps
Water - 1 / 2 cup


METHOD

1. Take gelatine in a bowl , add water and set aside
    for 5 minutes.
2. Heat the gelatine over medium flame and dissolve
    it in water.
3.  Now lower the flame and add the condensed milk
      and mango pulp .
4. Mix well and remove bowl from heat.
5. Cool at room temerature and then refrigerate till its
    firm.


NOTE

More of condensed milk or sugar can be added if required.

Monday 3 September 2012

KADA / QUAIL EGGS SCRAMBLED



INGREDIENTS

Quail eggs - 10
Onions - 2 ( finely chopped )
Green Chillies - 5 ( chopped )
Ginger - 1 Tbsp ( grated )
Tomato - 1 ( chopped )
Coriander Leaves - 1 / 4 cup ( chopped )
Red Chilli powder - 1 Tsp
Pepper powder - 2 Tsp
Garam Masala powder - 1 Tsp
Turmeric powder - 1 / 2 Tsp
Coconut - 1 / 4 cup ( grated )
Coriander Leaves - 3 Tbsps ( chopped )
Salt - to taste
Curry Leaves - 1 sprig
Coconut Oil - 5 Tbsps





TO GARNISH

Cashewnuts - 10 ( fried in ghee )

METHOD

1. Heat oil in a pan and pour the oil.
2. Add the chopped onion and green chillies
    and saute for 5 minutes.
3. Add the grated ginger and chopped tomato.
4. Saute for 3 - 5 minutes.
5. Beat the eggs well and pour into the pan.
6. Cook in a medium flame and keep stirring
    continuously.
7. Now add all the spice powders , salt , chopped
    coriander leaves , grated coconut and curry leaves.
8. Keep stirring till the mixture is semi dry and cooked.
9. Remove pan from stove and serve hot garnished with
    fried cashew nuts and coriander leaves.

FRESH WATER MUSSELS PEPPER FRY



INGREDIENTS
Fresh Water Mussels - 3 cups ( steamed )
Shallots - 1 cup ( chopped )
Green Chillies - 4 ( chopped )
Ginger Paste - 1 Tbsp
Garlic Paste - 1 Tbsp
Red Chilli powder - 1 Tsp
Pepper powder - 2 Tbsps
Turmeric powder - 1 / 2 Tsp
Salt - to taste




TO TEMPER
Coconut Oil - 4 Tbsps
Curry Leaves - 2 Sprigs
Dry Red Chillies - 3




METHOD
1. Clean the mussels and steam them till the shells open.
2. Remove  the steamed flesh from shells and wash well.
3. Heat oil in a pan and add the curry leaves and dry red chillies.
4. Add the chopped shallots and saute till golden.
5. Add the green chillies ginger and garlic paste and saute.
6. Add all the spice powders and salt to taste.
7. Now add the steamed mussels and mix well.
8. In a medium flame saute mussels for 10 - 15 minutes.
9. Remove pan from stove and serve hot.




Saturday 1 September 2012

DATES HALWA





INGREDIENTS
Dates - 1 cup ( seedless )
Sugar - 1 cup
Milk - 1 1 / 2 cups
Cardamom powder - 1 Tsp
Almonds - 10
Ghee - 1 Tbsp ( to grease )




METHOD
1. Soak the almonds in warm water for 15 minutes.
2. Peel the skin off , slice and set aside.
3. Chop the seedless dates and soak in 1 / 2 cup of
    milk for 30 minutes and pressure cook till soft.
4. Cool and grind the cooked dates .
5. Heat 1 cup of milk in a pan and add the ground dates.
6. Stir for 5 minutes and add sugar.
7. Keep stirring continuously till it reaches halwa stage.
8. Just before removing from stove , add the cardamom
    powder and mix well.
9. Spread halwa in a flat greased plate and cool.
10. Serve garnished with sliced almonds.