Monday 24 November 2014

FRUIT SALAD


INGREDIENTS
Apple - 1
Banana - 2
Pineapple - 1
Dates - 10
Candied Cherries - 10
Seedless Pomegranate - 1
Custard Powder - 2 Tbsps
Milk - 500 ml
Sugar - To Taste
Vanilla Essence - 2 Drops ( Optional )



METHOD
1. Peel and chop all the fruits.
2. To 2 Tbsps of sugar add 1 / 3 cup water and
     boil.
3. When the sugar has completely dissolved, remove
      from stove and let it cool.
4. Pour the sugar syrup over the chopped fruits and mix
     well.
5. Refrigerate and allow it to chill.
6. Prepare custard according to the instructions given in
     the packet.
7. Remove from stove add vanilla essence and allow it to
     cool at room temperature and then chill in the refrigerator.
8. When chilled thoroughly, use it as per your requirements.

NOTE :
Different brands of custard powders are available in the market
and each one has a method of preparing custard sauces.
I used vanilla essence to enhance the flavour and taste. You can
avoid it if you find it to give a strong aroma.
The sugar syrup for thr fruits is to avoid discolouration of the apple
and yellow banana used.

Wednesday 19 November 2014

SQUID ROAST


INGREDIENTS
Squid - 1 / 2 kg
Onions - 2 ( sliced )
Green Chillies - 4 ( sliced )
Tomatoes - 2 ( sliced )
Ginger & Garlic Paste - 2 Tbsps
Red Chilli Powder - 1 Tbsp
Pepper Powder - 1 Tbsp
Turmeric Powder - 1 / 4 Tsp
Fennel Powder - 1 Tsp
Salt - To Taste
Water - 1 / 2 Cup ( approx )
Oil - 2 Tbsps

TO TEMPER
Curry Leaves - 2 Sprigs
Oil - 1 Tbsp

TO MARINATE
Red Chilli Powder - 1 Tsp
Pepper Powder - 1 Tsp
Turmeric Powder - 1 / 4 Tsp
Salt - To Taste



METHOD
1. Wash and clean squids well and slice them into rings.
2. Marinate the rings in the above marinade for 15 - 20 minutes.
3. Heat oil in a cooker and add the sliced onions and green chillies.
4. Saute to a golden brown and add the ginger and garlic paste.
5. When raw smell is no more add the sliced tomatoes.
6. Add the spice powders and salt to taste when tomatoes turn soft.
7. Add the marinated squid rings and mix well.
8. Add water as required , cover the cooker and pressure cook
     till the squid rings are soft.
9. Heat oil in a pan , add the curry leaves and transfer the cooked squid
     rings along with the gravy.
10. Simmer till you get the required consistency and serve hot.

NOTE :
I cooked the squids for 4 whistles.
The number of whistles may vary with different type of pressure
cookers available in the market.

Saturday 8 November 2014

LAMB LIVER PEPPER FRY


INGREDIENTS
Lamb Liver - 500 gms
Shallots - 1 cup (chopped )
Green Chilies - 3 ( chopped )
Ginger & Garlic Paste - 2 Tbsps
Pepper Powder - 1 1 / 2 Tbsp
Chilli Powder - 1 Tbsp
Cumin Powder - 1 / 2 tsp
Garam Masala Powder - 1 Tsp
Turmeric Powder - 1 / 4 Tsp
Salt - To Taste
Curry Leaves - 2 Sprigs
Coconut Oil - 3 Tbsps

TO MARINATE
Ginger & Garlic Paste - 1 Tbsp
Turmeric Powder - 1 / 4 Tsp
Chilli Powder - 1 / 4 Tbsp
Pepper Powder - 1 Tbsp
Salt - To Taste

TO GARNISH
Coriander Leaves – 2 Tbsps ( chopped )


METHOD
1. Chop the liver into small pieces and wash them well.
2. Marinate the liver pieces in the marinade for 15 minutes.
3. Pressure cook the marinated liver pieces for a couple of whistles.
4. Heat oil in a pan and add the curry leaves followed by the chopped
    shallots and green chillies.
5. Saute well till the shallots turn golden and now add the ginger and garlic
    paste.
6. Saute till raw smell is no more and add the spice powders and salt to taste.
7. Keep stirring in a low flame for 2 minutes and add the pressure cooked liver
    pieces.
8. Stir fry till the stock dries up and the liver pieces are coated with the masala.
9. Serve hot garnished with chopped coriander leaves.



Wednesday 1 October 2014

MANGO AND PAPAYA PUNCH



INGREDIENTS
Chilled Papaya ( Ripe ) - 2 cups ( chopped )
Chilled Mango ( Ripe ) - 2 cups ( chopped )
Chilled Orange Juice ( Fresh ) - 1 cup
Lemon Juice ( Fresh ) - 1 Tbsp
Sugar - To Taste ( optional )

TO GARNISH
Papaya - 2 Tbsps ( chopped )
Mango - 2 Tbsps ( chopped )

METHOD
1. Puree the chilled papaya and mango.
2. Add rest of the ingredients and blend
     in a mixer.
3. Serve chilled garnished with papaya and
     mango cubes.


Monday 8 September 2014

FROZEN STRAWBERRY YOGHURT


INGREDIENTS
Strawberries - 1 cup
Condensed Milk -  1 / 2 can ( approx )
Plain Yoghurt - 1 cup
Pink Food Colour - a drop
Vanilla Essence – 1 / 2 Tsp

METHOD
1. Chop the strawberries fine and set aside.
2. Pulse the strawberries to a puree.
3. Add rest of the ingredients and pulse for
    a couple of seconds.
4. Transfer the mixture to a bowl and cover
    with a cling film.
5. Freeze till set.
6. Remove frozen yoghurt from freezer 15 - 20
    minutes before serving.


NOTE :

Adjust the amount of condensed milk used to suit your taste.

Sunday 7 September 2014

Friday 15 August 2014

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





                                  WISHING ALL OUR VIEWERS AND FOLLOWERS
                                       A VERY HAPPY INDEPENDENCE DAY !!!!!!

Saturday 9 August 2014

SPICY LAMB LIVER MASALA


INGREDIENTS
Lamb Liver - 500 gms ( approx)
Onion - 1 large ( chopped )
Tomato - 1 ( pureed )
Green Chillies - 4 ( chopped )
Ginger & Garlic Paste - 1 Tbsp
Turmeric Powder - A Pinch
Chilli Powder - 2 Tbsp
Pepper Powder - 1 Tbsp
Garam Masala Powder - 1 Tsp
Salt - To Taste
Whole Dry Red Chillies - 3
Curry Leaves - 2 Sprigs
Coconut Oil - 2 Tbsps

TO MARINATE
Curd - 1 Tsp
Turmeric Powder - 1 / 4 tsp
Chilli Powder - 1 Tsp
Pepper Powder - 1 Tsp
Ginger & Garlic Paste - 2 Tsps
Salt - To Taste


METHOD
1. Add the above marinade to the cleaned and chopped liver pieces.
2. Leave aside for 15 - 20 minutes and pressure cook for 3 whistles till
     soft.
3. Heat coconut oil in a pan and add the curry leaves and whole dry red
     chillies.
4. Add the chopped onion and fry to a golden brown and add the green
     chillies.
5. Add the ginger garlic paste and saute till raw smell is no more.
6. Now add the tomato puree and saute till mushy.
7. Add salt to taste , the spice powders and saute for nearly 5 - 10 minutes.
8. Add the pressure cooked liver pieces along with the stock and cook in a
     low flame till semi dry.
9. Remove pan from stove and serve hot.

NOTE :
Make sure not to overcook the liver pieces as they will turn rubbery in texture.
The number of whistles may vary with different brand of pressure cookers sold
 in the market.
Adjust the spice level to suit your taste.



Monday 28 July 2014

KINNATHAPPAM

INGREDIENTS
Raw Rice - 1 cup
Eggs - 2
Thick Coconut Milk - 2 cups
Sugar - 1 cup
Cumin Seeds - 1 / 4 Tsp
Cardamom Powder - 1 / 4 Tsp
Crushed Cardamom - 4
Salt - a pinch ( optional )
Ghee - 1 /2 Tsp

METHOD
1. Soak the rice for 5 - 6 hours.
2. Grind the soaked rice to a fine paste and strain the batter using
    a thin muslin cloth or a strainer with tiny holes to avoid lumps.
3. Beat the eggs well along with salt, sugar and coconut milk. Strain.
4. Add this mixture to the strained rice batter.
5. Add the cardamom powder, mix well and pour the batter into a steel
    plate and steam.
6. Just as the steam starts to come from the steamer, pour the ghee and
    add the cumin seeds and crushed cardamom.
7. Steam the mixture for 20 - 25 minutes until a toothpick or fork inserted
    into the mixture comes out clean.
8. Cut into desired shapes and serve warm or chilled.


NOTE :
1. The consistency of the rice batter should be watery. If not add more
     thick coconut milk.
2. I used the traditional steel plate. You can also use a cake tin to make
    Kinnathappam.
3. Adjust the amount of sugar to suit your taste.


                                              WISHING ALL OUR VIEWERS & FOLLOWERS
                                                                A VERY HAPPY EID !!!