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.

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.

     

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 !!!!!!!!!!! :) :)

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.