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.

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.

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.

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.

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.

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.

EID MUBARAK DEAR FRIENDS!!!!!!!!!

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 !!!!!!!!

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.

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.

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.

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.

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.