CARROT KHEER (100th POSTING)

INGREDIENTS

Carrot - 1 cup ( grated )

Sugar - 5 Tbsps

Milk - 500 ml

Cardamom Powder - 1 tsp

Almonds - 5 ( soaked in water )

Pistachios - 5 ( soaked in water )

Ghee - 1 Tsp

METHOD

1. Scrape the skin off the soaked almonds and pistachios.

2. Slice the soaked almonds and pistachios and keep aside.

3. Heat ghee in a pan and add the grated carrots saute for 2

    minutes.

4. Add the milk and cook till the carrots become soft.

5. Add the sugar and keep stirring till it reaches a thick milk

    maid like consistency.

6. Now add the cardamom powder and sliced almonds and

    pistachios.

7. Cool at room temperature , chill and serve.

DEAR FAMILY AND FRIENDS, 

I AM HAPPY TO INFORM YOU THAT THIS IS MY 100TH POSTING 

IN MY BLOG BY THE GRACE OF GOD.

MY FIRST POSTING WAS ON JANUARY 26 2012.

THANK YOU SO MUCH VIEWERS AND WELL WISHERS FOR YOUR 

LIKES, COMMENTS CONSTANT SUPPORT AND ENCOURAGEMENT 

ALONG THE WAY IN FACEBOOK, MY BLOG, MAILS AND PHONE CALLS.

I STARTED THIS BLOG WITH FEW MEMBERS AND VIEWERS. 

TODAY IT HAS SPROUTED UP SLOWLY WITH LOTS OF VIEWERS 

AND MEMBERS.

MORE COMMENTS AND FEED BACKS FROM MY DEAR ONES ARE 

ALWAYS WELCOME.

THROUGHOUT THIS YEAR FROM THE DAY I STARTED TO POST 

YOU GAVE ME HOPE AND CHEER, SOMETHING TO DO WITH MY TIME.

THANK YOU ONCE AGAIN FROM THE BOTTOM OF MY HEART.

MERLYN.

NANJIL STYLE MUTTON MASALA

INGREDIENTS

Mutton -1 Kg

Onion - 1 ( chopped )

Tomatoes - 2 ( pureed )

Ginger & Garlic Paste - 1 Tbsp

Salt - to taste

Ghee - 1 Tbsp

TO MARINATE

INGREDIENTS

Pepper Powder - 1 Tsp

Red Chilli Powder - 1 Tsp

Ginger & Garlic Paste - 1 Tbsp

Salt - to taste

TO DRY ROAST AND GRIND

INGREDIENTS

Fresh Coconut - 1 / 2 cup ( grated )

Shallots - 20 ( chopped )

Red Chilli Powder - 1 Tbsp

Pepper Powder - 2 Tbsps

Turmeric Powder - 1 Tsp

Coriander Powder - 1 Tbsp

Fennel Powder - 2 Tsps

TO TEMPER

INGREDIENTS

Oil - 4 Tbsps

Curry Leaves - 3 Sprigs

Cinnamon - 1 inch

Cardamoms - 2

Cloves - 2

METHOD

1. Clean and chop mutton into medium size pieces.

2. Marinate the mutton pieces with the ingredients

     to marinate for an hour.

3. Pressure cook the mutton till soft and keep aside.

4. Dry roast the coconut in a pan and when it browns

    remove pan from stove and add the spice powders.

5. Once the roasted comes down to room temperature,

    grind it to a fine smooth paste along with shallots.

6. Heat oil in a pan and add the curry leaves and whole

    spices to temper.

7. Once it crackles, add the chopped onion and saute till

     it turns golden.

8. Add the ginger and garlic paste and fry till raw smell is

    no more.

9. Add the pureed tomatoes , salt to taste and the ground

    paste ,stir for 5 minutes in a medium flame.

10. Add the cooked mutton now along with the stock

      and mix well.

11. Let it simmer in a low flame for 5 - 10 minutes.

12. Just before removing from stove , add 1 Tbsp of ghee

      and serve hot.

CHICKEN ROAST

INGREDIENTS

Chicken - 1 Kg

Onion - 3 ( sliced )

Ginger & Garlic Paste  - 3 Tbsps

Tomatoes - 2 ( sliced )

Red Chilli Powder - 2 Tbsps

Coriander powder - 2 Tsps

Pepper Powder - 1 tbsp

Garam Masala Powder - 2 Tsps

Fennel Powder - 1 Tsp

Turmeric Powder - 1 Tsp

Coconut Milk - 1 / 4 cup

Salt - to taste

Coconut Oil - 6 Tbsps

TO MARINATE

INGREDIENTS

Chilli Powder - 3 Tsps

Pepper Powder - 2 Tsps

Turmeric Powder - 1 / 4 Tsp

Fennel Powder - 1 Tsp

Garam Masala Powder - 1 Tsp

Lemon Juice - 3 Tsps

Salt - to taste

METHOD

1. Clean and chop chicken into medium size pieces.

2. Marinate chicken in the given marinade for an hour.

3. In a pan pour the coconut milk and cook chicken till

    soft and dry.

4. In another pan heat 2 tbsps oil and add the cooked

    chicken pieces and saute in a low flame for 5 minutes.

5. Set aside the chicken pieces and to the same pan add

    remaining oil.

6. Add the sliced onions and saute till a golden brown.

7. Add the ginger and garlic paste and saute till raw smell

    is no more.

8. Add the sliced tomatoes and saute till it becomes soft.

9. Add the spice powders and salt to taste and mix wel.

10. Now add the cooked chicken pieces and mix well till

      the chicken is coated well with the masala.

11. Reduce flame , cover and cook for 5 minutes more

      and remove pan from stove.

RED SPINACH PAKORA

INGREDIENTS

Red Spinach - 1 bunch ( finely chopped )

Onion - 1 (chopped )

Green Chillies - 2 ( chopped )

Cumin Powder - 1 / 4 tsp

Red Chilli Powder - 1 Tsp

Asafoetida -  a pinch

Chickpea Flour - 1 cup

Rice Flour - 2 Tbsps

Salt - to taste

Water - as required

Oil - to fry

METHOD

1. Mix all the dry ingredients with finely chopped red

    spinach, onion and green chillies.

2. Sprinkle water little at a time and mix well bind the

    ingredients.

3. Heat oil in a pan and drop in small pinches of the dough.

4. Fry till crisp, drain excess oil if any and serve hot.

    

     

TENDER COCONUT DRINK

INGREDIENTS
Tender Coconut Water - 2 cups ( chilled )
Tender Coconut Meat - 1 1 / 2 cup ( chilled )
Condensed Milk - 3 Tbsp ( chilled )
Sugar - 2 Tsps

METHOD
1. Grind the chilled tender coconut meat to a paste in a
    mixer along with  1 / 2 cup tender coconut water and sugar.

2. Add the remaining tender coconut water and milkmaid to the
    above paste.
3. Blend the ingredients well and serve chilled.

Note : Adjust the addition of condensed milk as some tender coconut
           water are very sweet.

RICE AND LENTIL CREPES WITH MUTTON / MUTTON CURRY DOSA

FOR RICE AND LENTIL CREPES
INGREDIENTS
Rice - 1 cup
Urad Dal - 1 / 4 cup
Fenugreek Seeds - 2 Tsps
Salt - to taste

METHOD
1. Soak the rice, fenugreek and urad dal in separate bowls
    for 5 hours.
2. Grind the urad dal first to a smooth paste and leep aside.
3. Grind the soaked rice and fenugreek seeds next to a smooth
    paste.
4. Mix both the ground pastes well and allow it to ferment for
    8 hours or overnight.


FOR MEAT LAYER
INGREDIENTS
Mutton - 250 gms ( chopped )
Pepper Powder - 1 Tsp
Ginger & Garlic Paste - 2 Tsps
Salt - to taste

METHOD
1. Pressure cook the mutton along with pepper powder,
    ginger garlic paste and salt till soft.
2. Once the pressure is released, allow the mutton to cool
    at room temperature and shred manually or in a blender.
3. Keep aside the shredded mutton.

FOR MUTTON MASALA
INGREDIENTS
Onion - 1 ( chopped )
Green Chillies - 2 ( chopped )
Ginger - 1 Tsp ( grated )
Tomato - 1 ( chopped )
Red Chilli Powder - 1 tsp
Turmeric Powder - 1 / 4 Tsp
Pepper Powder - 1 tsp
Fennel Powder - 1 Tsp
Garam Masala Powder - 1 Tsp
Curry Leaves - 10 ( chopped )
Coriander Leaves  - 2 Tbsps ( chopped )
Salt - to taste
Coconut Oil - 2 Tbsps

METHOD
1. Heat oil in a pan and add the chopped onion, green chillies, curry
    leaves,coriande leaves and grated ginger.

2. Saute till the onion turns a golden brown and add tomato,all the spice
    powders and salt to taste.

3. Mix well, reduce the flame and saute for 3 minutes till raw smell is no
    more.
4. Add the shredded mutton and mutton stock.

5. When the stock is reduced and the mixture is moist, remove pan from
    stove and keep aside.



FOR RICE AND LENTIL CREPES WITH MEAT

INGREDIENTS
Fermented Dosa Batter
Mutton Masala
Eggs - 2
Salt - to taste
Pepper Powder - 1 / 4 Tsp
Oil - as required

METHOD
1. To the fermented dosa batter add salt to taste and keep aside.
2. Beat the eggs well with salt and pepper powder in a bowl and
     keep aside.

3. Transfer the mutton masala from pan to a bowl and keep aside.
4. Smear some oil in a griddle or dosa pan and pour 2 ladlefuls of
     dosa batter.

5. Spread the dosa batter and immediately pour some beaten egg
    mixture on top of it.

6. Spread the egg mixture carefully over the dosa and spread the mutton
     masala on top of it evenly.

7. Drizzle oil on top amd sides of the dosa and reduce the flame to
    medium.
8. Cook for 2 minutes in low flame and carefully flip the dosa and cook on
    the meat side for another 3 - 5 minutes.

9. When the meat side of dosa is cooked, transfer meat dosa to a plate
     and serve hot.

10. Repeat the same with remaining dosa batter.

SPICY STEAMED MUSSEL DUMPLINGS

INGREDIENTS
Mussels - 20
Mussel Shells - 10 ( cleaned )
Oil - to grease mussel shells
Oil - to shallow fry


TO MARINATE
Red Chilli Powder - 2 Tsps
Pepper Powder - 2 TSps
Fennel Powder - 1 Tsp
Turmeric Powder - 1 / 4 Tsp
Salt - to taste

METHOD
1. Marinate the mussels in the above ingredients for
    15 - 20 minutes.
2. Heat oil in a pan and shallow fry the marinated mussels
    drain excess oil if any and keep aside.

FOR OUTER COVERING
INGREDIENTS
Roasted Rice Flour - 2 cups
Grated Fresh Coconut - 1 / 2 cup ( optional )
Onion - 1 ( chopped )
Green Chillies - 3 ( chopped )
Ginger - 1 Tbsp ( grated )
Curry Leaves - 10 ( chopped )
Red Chilli Powder - 1 Tsp
Cumin Powder - 1 Tsp
Fennel Powder - 1 Tsp
Turmeric Powder - 1 / 4 Tsp
Water - 3 cups ( approx )
Salt - to taste
Oil - 3 Tbsps

METHOD
1. Heat oil in a pan and add the onion, green chillies, ginger
     and curry leaves.

2. When the onions turn a very light golden colour, add the spice
      powders.
3. Reduce the flame and saute for 2 minutes.

4. Add the required amount of water and salt to taste and keep
    the flame in high.

5. Let the water boil well reduce flame again and slowly add the roasted
    rice flour.

6. Mix well without lumps, remove pan from stove and let the mixture
    cool for sometime.

7. Clean and remove all impurities from the empty mussel shells and
     leave them to dry.

   
8. Grease the empty mussel shells with oil.
9. Take some flour from the covering, flatten it and keep shallow fried
     mussels inside it and close it with more flour covering.
10. Fill each cleaned mussel shell with stuffing.

11. Heat water in a steamer or idli cooker and place the stuffed mussel
      shells.
12. Steam for 15 minutes and remove stuffed mussel shells from the
      steamer.

13. Let it cool for sometime and carefully remove the mussel stuffed
      dumplings from the mussel shells and serve.

   

DRUMSTICK AND JACKFRUIT SEEDS AVIYAL

INGREDIENTS

Drumstick - 1

Onion - 1 ( sliced )

Jackfruit Seeds - 15 ( sliced )

Green Chillies - 2 ( sliced )

Oil - 2 Tbsp

Curry Leaves - 2 sprigs

Salt - to taste

TO GRIND

Fresh Coconut - 1 cup ( grated )

Cumin - 1 Tsp

Garlic - 5 cloves

Green chilli - 1

Red Chilli Powder - 1 / 2 Tsp

Turmeric Powder - 1 / 2 Tsp

Curry Leaves - 1 sprig

METHOD

1. Scrape the outer skin from the jackfruit seeds and

    slice them into quarters.

2. Pressure cook the jackfruit seeds till soft and set

    aside.

3. Heat oil in a pan and add mustard seeds and curry

    leaves.

4. Once they burst add the sliced onion and green

    chillies and saute till the onions turn golden.

5. Add the drumsticks and salt to taste.

6. Add enough water to cook the drumsticks.

7. Meanwhile grind the ingredients for masala to a

    coarse paste.

8. When the drumsticks are 3 / 4 th done add the

    ground masala and pressure cooked jackfruit seeds.

9. Cover and cook for 5 minutes and remove pan from

    stove.

NOODLES BIRIYANI

INGREDIENTS

Maggi Noodles  ( Double Pack ) - 1

Beef - 250 gms

Onion - 1 ( sliced )

Green Chillies - 2 ( sliced )

Coriander Leaves - 2 Tbsps ( chopped )

Oil - 2 Tbsps

TO MARINATE

Ginger & Garlic Paste - 1 Tbsps

Chilli Powder - 1 Tsp

Pepper Powder -1 Tsp

Turmeric Powder - 1 / 4 Tsp

Garam Masala Powder - 1 / 2 Tsp

Fennel Powder - 1 / 4 Tsp

Salt - to taste

Lemon Juice - 1 Tsp

METHOD

1. Marinate the beef along with the ingredients above

    for 30 minutes.

2. Pressure cook the marinated beef till soft.

3. Wait till pressure releases and set aside.

4. Cook noodles according to packet instructions and

    keep aside.

5. Heat oil in a pan and add the sliced onions and green

    chillies.

6. Saute till onions turn brown and add the cooked beef

    along with stock.

7. When the curry becomes slightly thick, add the cooked

    noodles and coriander leaves.

8. Mix well and remove pan from stove.

9. Serve hot.

HAPPY THANKSGIVING

WISHING ALL OUR MEMBERS AND VIEWERS A 

HAPPY THANKSGIVING

BATTER FRIED SQUIDS

INGREDIENTS

Squid - 500 gms

Fried Curry Leaves - 10

Oil - to deep fry

TO MARINATE

Buttermilk - 1 cup

Ginger & Garlic Paste - 2 Tsps

Salt - a pinch

FOR COVERING

Plain Flour - 1 cup

Red Chilli Powder - 1 Tbsp

Pepper Powder - 1 Tbsp

Fennel Powder - 1 Tsp

Salt - to taste

METHOD

1. Clean and slice the squid into rings.

2. Add ginger garlic paste along with a pinch

    of salt to the buttermilk and mix well.

3. Soak the squid rings in the buttermilk for

    15 - 20 minutes.

4. Mix all the spice powders and salt with the

    plain flour and keep aside.

5. Heat oil in a pan.

6. Take a squid ring shake excess marinade,

    dip in the flour mixture and deep fry.

7. When the squid rings are golden or brown

    in colour and crisp remove from oil.

8. Drain excess oil and serve hot garnished with

    fried curry leaves.

FRENCH TOAST / SWEET BREAD TOAST

INGREDIENTS
Sandwich Bread Slices - 10
Eggs -2
Milk - 2 cups
Sugar - to taste
Vanilla Essence - 1 / 2 Tsp
Ghee - as required

METHOD
1. Boil and cool the milk to room temperature.
2. Beat the eggs well along with sugar and vanilla
    essence in a bowl.
3. Add the milk to the egg mixture and mix well.

4. Heat a griddle and drizzle some ghee.
5. Dip the bread slices one after another in the egg
    and milk mixture and place on the hot griddle.
6. Drizzle some more of ghee on the sides and top of
     the bread slice.
7. Flip and cook on both sides to a golden to brown colour.