Sunday 31 March 2013

SPICY TRADITIONAL PORK FRY ( MOMMY'S STYLE )



INGREDIENTS
Pork - 2 Kgs
Turmeric Powder - 1 Tsp
Salt - to taste

TO DRY ROAST
INGREDIENTS
Pepper Corns - 6 Tsps
Dry Red Chillies - 12
Coriander Seeds - 3 Tsp
Cumin  - 2 Tsps
Curry Leaves - 4 sprigs
Mustard - 1 Tsp
Tamarind - lemon size
Garlic - 15 cloves
Dry Ginger Powder - 3 Tsps

To Garnish
Curry Leaves - 1 sprig
Ghee - 1 Tbsp ( optional )

Method
1. Chop the pork into medium sized pieces and wash well.
2. Dry roast all the above ingredients and powder.
3. Set aside.
4. To the cleaned pork add half of the powder and salt , turmeric
     powder and pressure cook till tender.
5. When the pressure is released , transfer cooked pork to a
     heavy based pan and simmer.
6. Add the remaining powder and mix well , simmer for 10 -15
    minutes more in a very low flame.
7. Add a sprig of curry leaves and ghee remove pan from stove and
     serve hot.

Friday 29 March 2013

HAPPY EASTER !!!!!!!!! :) :)

Wish You All A Happy Easter !!!!!!!!! :) :)

CHICKEN KORMA



INGREDIENTS
Chicken - 1 Kg
Onion - 1 ( sliced )
Green Chillies - 2 ( sliced )
Ginger & Garlic Paste - 1 Tbsp
Fennel Powder - 1 Tsp
Turmeric Powder - 1 / 4 Tsp
Pepper Powder - 1 Tsp
Salt - to taste

TO GRIND
Coconut - 1 / 2 cup ( grated )
Shallots - 10 ( sliced )
Green Chillies - 2 ( chopped )
Poppy Seeds - 1 Tsp
Fennel Powder - 1 Tsp
Coriander Powder - 1 TSp
Soaked Cashew Nuts - 10
Salt - to taste

TO TEMPER
Cinnamom - 1 inch piece
Cardamoms - 2
Cloves - 2
Coconut Oil - 3 Tbsps

TO GARNISH
Coriander Leaves - chopped

METHOD
1. Clean and cut chicken into medium size pieces and
     keep aside.
2. Grind the ingredients given above to a smooth paste.
3. Heat oil in a pan and temper the ingredients.
4. Add the sliced onion and green chillies, saute till the
    onions turn pink.
5. Add the ginger and garlic paste and saute till raw smell
     is no more.
6. Add the spice powders and saute for 3 mins in a low flame.
7. Now add the ground paste and saute in low flame for 5 - 7
    minutes.
8. Add the chicken pieces, mix well and add enough water.
9. Cover and cook till chicken is tender.
10. Serve hot garnished with coriander leaves.


STRING HOPPERS



INGREDIENTS
String Hopper Flour - 2 cups ( ready mix )
Salt - to taste
Luke Warm Water - as required


METHOD
1. Add salt to the flour and mix well.
2. Add water to the flour and mix well
    to get a soft dough.
3. Grease a kitchen press or string hopper
     press.
4. Fill upto 3 / 4 th of the kitchen press and press
    onto a greased string hopper plate or idli moulds.
5. Steam for 10 minutes, let it cool for sometime and
    remove from the string hopper plates.
     

Thursday 7 March 2013

SUZHIYAN


FOR COATING
INGREDIENTS
Plain Flour - 1 cup
Sugar - 1 Tsp
Baking Soda - a pinch
Salt - To Taste

FOR STUFFING
Green Gram - 1 cup
Jaggery - 1 cup ( grated )
Fresh Coconut - 1 / 4 cup ( grated )
Cardamom Powder - 1 Tsp
Ghee - 2 Tsps


METHOD
1. Soak green gram for an hour and pressure cook till
     cooked but not mushy.
2. Mix all the ingredients for coating and keep aside.
3. Heat ghee in a pan and add the cooked green gram,
     grated jaggery, fresh coconut and cardamom powder.
4. Mix well till the mixture forms a lump.
5. Form equal sized balls from the mixture and keep aside.
6. Heat oil in a pan lower the flame a little.
7. Dip each ball in the batter for coating and drop slowly in
     the hot oil.
8. Fry till the outer covering is golden, drain excess oil and
     serve.




HAPPY WOMEN'S DAY !!!!!!!!!!! :) :)


Tuesday 5 March 2013

PINACOLADA



INGREDIENTS
Pineapple chunks - 3 cups (chilled )
Thick Coconut Milk - 1 cup (chilled )
Tender Coconut Meal - 1 / 2 cup (chilled )
Tender Coconut Water - 1 cup (chilled )
Sugar - 5 Tsps
Condensed Milk - 1 / 4 cup

METHOD
1. Grind the pineapple chunks with coconut milk and strain.
2. Grind the tender coconut meal and tender coconut water
     with sugar to a paste.
3. Blend the tender coconut paste , pineapple juice and condensed
     milk.
4. Serve immediately.