BLUEBERRY MILKSHAKE

BLUEBERRY MILKSHAKE

INGREDIENTS 

Sweetened Dried Blueberries - 1/4 cup
Blueberry Crush - 1/2 cup
Vanilla Ice Cream - 4 scoops
Granulated Sugar - To Taste
Frozen Milk  - 1/2 litre 
Mint Leaves - To Garnish

METHOD 

In a blender pulse granulated sugar and sweetened dried blueberries 
Add half of the frozen milk and blend well
Add in rest of the frozen milk blueberry crush and vanilla ice cream
Blend well pour in tall chilled glasses
Garnish with a few blueberries and mint leaves 
Serve chilled immediately 

Notes:

You can use whipped cream to garnish if liked
You can replace granulated sugar with honey and dried sweetened blueberries to fresh ones
Adjust ingredients to suit your taste

 

EGGLESS CHOCOLATE CAKE

 

INGREDIENTS 

Flour - 1 1/2 cups
Cocoa Powder - 1/4 cup
Baking Soda - 1 Tsp
Granulated Sugar - 1 cup
Water - 1 cup
White Vinegar - 1 Tbsp 
Vanilla Essence - 1 Tsp
Flavourless Oil - 6 Tbsps 

METHOD 

Preheat oven to 180 C for 15 minutes 
Grease and line a baking tin and set aside
Sift flour baking soda and cocoa powder 
Add in the granulated sugar and mix well
To water add in the vinegar oil and vanilla essence and mix well
Pour in the wet ingredients gently to the dry ingredients and mix
Pour into the greased baking tin and tap gently 
Bake in the preheated oven for 30 - 35 minutes until a toothpick inserted into the centre of the cake comes out clean

Notes:
I used room temperature water
Timing might vary with different brands of ovens available in the market 

BANANA WINE

BANANA WINE 

INGREDIENTS 

Ripe Palayan Kodan Banana - 15
Instant Yeast - 1 Tsp 
Sugar - 3/4 Kg
Water - 1 litre 

INGREDIENTS TO CARAMALISE

Sugar - 1/4 Kg
Water - 1 cup

METHOD 

Boil and cool the water for wine and set aside
Peel the banana skin and chop into fine pieces
Drop in the banana pieces into a clay pot ( Barani ) or a wide mouthed glass bottle.
To the cooled water add yeast and sugar 
Mix once and pour over the mashed banana 
Mix with a dry wooden spoon and cover bottle with a muslin cloth and tie up
Leave in a dark place for 15 days
Every alternate day stir the banana wine mixture once with a dry wooden spoon
Cover with cloth and tie up
On the 15th day strain the wine through a clean muslin cloth and set aside
Heat sugar and water in separate pans
When you get the desired colour pour the hot boiling water on to the caramelised sugar and mix well
Now remove pan from stove and allow it to cool
Once it’s cool pour caramel to the wine and mix well
Store wine in clean fry sterilised glass bottles 
Use banana wine after two weeks

Notes:

Palayan Kodan Pazham is a small variety of native banana available in our place
Make sure the clay pot ( Barani ) or wide mouthed glass bottle is dry 
Do not use plastic or steel containers for making wine
See to that the instant yeast you use is of good quality 
Take care while adding hot water yo the caramelised sugar as it splutters
Check expiry date of yeast before you use
Follow step by step instructions for the best banana wine 
The wine in picture was made in November 2019.
At first it was golden in colour 
With time colour has changed and tasted so good 


L

CHICKEN LIVER PEPPER ROAST

CHICKEN LIVER PEPPER ROAST 

INGREDIENTS 

Chicken Liver - 500 gm

Onion - 1 
Crushed Pepper - 2 Tbsps 
Red Chilli Powder - 1 Tsp 
Fennel Powder - 1 Tsp 
Turmeric Powder - 1 Tsp 
Dry Red Chillies - 3
Fennel Seeds - 1 Tsp 
Curry Leaves - 2 Sprigs 
Coconut Oil - 5 Tbsps 
Salt - To Taste

INGREDIENTS TO COARSELY POWDER 

Peppercorns - 1 Tbsp 
Fennel - 2 Tbsps 
Curry Leaves - 1 Sprig 

Dry roast the above ingredients coarsely powder and set aside

METHOD 

Clean and wash chicken livers
Add red chilli powder turmeric powder crushed pepper and salt to taste
Mix well and marinate for 30 minutes 
Heat coconut oil in a pan

Add in fennel seeds curry leaves and dry red chillies 
Once they splutter add in the sliced onion and sauté until golden 

Now add in the marinated chicken livers
Stir for a minute cover and cook in medium flame 
Stir at intervals until well cooked
Add in half of the powdered ingredients and mix well 
Lower flame and continue to cook turning the livers now and then
Add in remaining of the powder mix well and remove pan from stove
Serve hot 

Notes:

Adjust spices to suit your taste
Add ginger garlic paste if liked
Shallots can be used instead of onion

EGG MANCHURIAN

 EGG MANCHURIAN 

INGREDIENTS  FOR STEAMING EGGS

Eggs - 6
Onion - 1
Green Chillies - 3
Pepper Powder - 3 Tsps
Salt - To Taste
Oil - 1/2 Tsp

METHOD 

Slice the onion and green chillies fine 
In a bowl add the eggs and whisk well
Add the finely chopped onion green chillies salt to taste and pepper powder to the beaten eggs
Transfer the egg mixture to a lightly greased bowl or dish
Steam for 20 - 25 minutes 
Cool at room temperature and set aside until used

INGREDIENTS FOR COATING

Steamed Eggs
Cornflour - 1 Tbsp 
Plain Flour - 2 Tbsps 
Crushed Peppercorns - 1/2 Tbsp
Water - As Required 
Salt - To Taste
Oil - As Required 

METHOD 

Remove steamed eggs from the bowl with care slice into cubes and set aside
Take plain flour cornflour crushed pepperc and salt in a bowl
Add water to the mixture and mix well without lumps
Heat oil in a pan in medium flame 
Dip the steamed egg cubes one by one in the batter coat well and fry in the oil
Set aside until used 

INGREDIENTS FOR MANCHURIAN 

Onions - 2
Green Chillies - 8
Garlic Cloves - 5
Ginger - 1 inch piece
Kashmiri Chilli Powder - 1/2 Tbsp 
Crushed Peppercorns - 2 Tbsps
Red Chilli Sauce - 2 Tbsps 
Tomato Sauce - 2 Tbsps 
Soy Sauce - 1 Tbsp 
Cornflour - 1 Tbsp 
Water - 2 Tbsps 
Salt - To Taste
Oil - As Required


METHOD 

Chop fine the onions green chillies garlic and ginger
Add water to the cornflour in a bowl mix well without lumps and keep aside
Heat oil in a pan and add in the garlic sauté until golden 
Add in the chopped ginger and sauté until raw smell is no more 
Add in the chopped onions and green chillies 
When onions turn golden add in the sauces stir well
Add in the Kashmiri chilli powder crushed peppercorns and salt to taste
Add in the fried egg cubes and sauté until well combined 
Add in the cornflour slurry and toss the fried egg pieces until well coated 
Serve hot garnished with chopped coriander leaves and spring onions 

Notes:

I haven’t used spring onions or capsicum
Chop fine one small capsicum and use if liked
Add sauces salt and spices to suit your taste

HAPPY ONAM

HAPPY ONAM DEAR VIEWERS, READERS FAMILY AND FRIENDS 💐💐

THANK YOU ALL FOR YOUR KINDNESS AND SUPPORT 🙏

 

POTHU ULARTHIYATHU

 POTHU ULARTHIYATHU 

INGREDIENTS 

Buffalo Meat - 1 Kg
Shallots - 1/2 cup 
Onion - 2
Green Chillies - 5
Ginger Garlic Paste - 2 Tbsps
Kashmiri Chilli Powder - 3 Tbsps 
Coriander Powder - 1 Tbsp 
Aniseed Powder - 2 Tsps
Pepper Powder - 1 Tbsp 
Curry Leaves - 3 Sprigs 
Salt - To Taste

METHOD 

Wash clean meat and drain water
Slice onions shallots and green chillies 
In a bowl to the cleaned meat add all the above ingredients and marinate for an hour
Transfer marinated meat to a pressure cooker and pressure cook without adding water until meat is soft and tender 

INGREDIENTS TO ROAST

Whole Aniseed - 1 Tbsp 
Peppercorns - 1 Tbsp 
Curry Leaves - 2 Sprigs 

Dry roast the above ingredients in a pan crush coarsely and set aside until use

INGREDIENTS TO TEMPER 

Dry Red Chillies - 5
Whole Aniseed - 1 Tsp 
Curry Leaves - 2 Sprigs 
Coconut Oil - As Required 

METHOD

Open pressure cooker and cook the meat again until the stick dries up and the meat looks semi dry 
In a wide heavy bottomed non stick pan pour the required amount of oil and temper whole Aniseeds dry red chillies and curry leaves 
Now transfer the semi dry meat to the pan
In medium to low heat keep stirring until the meat changes colour and becomes dry
Add in the crushed aniseed peppercorns curry leaves powder
Stir for another 10 minutes in low flame 
Remove pan from stove and serve hot 


Notes:
Number of whistles might vary with different brands of pressure cookers available in the market 
For extra taste I added chopped coconut chunks fried in coconut oil. It’s optional 

PINEAPPLE BIRIYANI

PINEAPPLE BIRIYANI 

INGREDIENTS 

Basmati Rice - 2 cups

Ripe Pineapple - 1 small

Onions - 2

Green Chillies -4

Yoghurt - 1/4 cup

Ginger Garlic Paste - 2 Tsps

Cloves - 4

Cardamoms - 4

Cinnamon - 1 Stick

Star Anise  - 1

Red Chilli Powder -,1 Tsp

Turmeric Powder - 1/2 Tsp 

Fresh Pineapple Juice - 1/2 cup

Coriander Leaves - 1/2 cup

Mint Leaves - 1/2 cup 

Bay Leaves - 2

Salt - To Taste

Water - 3 1/2 cups

Ghee - 3 Tbsps 

Oil - 2 Tbsps 

METHOD 

Remove outer skin and pith from pineapple 

Chop into medium sized chunks and set aside 

Slice onions and green chillies 

Heat ghee and oil in a pressure cooker add in the cashew nuts and raisins 

Fry until golden and set aside

To the same ghee add in the whole spices and once they get aromatic add in the sliced onions and green chillies 

Sauté until onions turn a golden brown and add in the ginger garlic paste 

Sauté until raw smell is no more 

Add in the spice powders and half of the chopped coriander leaves and mint leaves 

Sauté for a couple of minutes and add in the yoghurt mix well followed by the pineapple chunks and juice

Add salt to taste and sauté in a low flame for sometime 

Add in the required amount of water and once it starts to boil add in the basmati rice.

Cover pressure cooker with lid and pressure cook for three whistles.

Serve hot garnished with fried cashews raisins remaining chopped coriander and mint leaves 

Notes:

Number of whistles of the pressure cooker Varies with different brands of pressure cookers available in the market 

Adjust and add water according to the packet instructions given.

Make sure to use a ripe pineapple and only fresh pineapple juice

Adjust spices to suit your taste 

COCOA POWDER CAKEY BROWNIE

EID MUBARAK DEAR VIEWERS AND READERS

 

 

 

COCOA POWDER CAKEY BROWNIE 

INGREDIENTS 

Flour - 1 1/4 cups
Baking Soda - 1/4 Tsp 
Melted Butter - 1 cup
White Sugar - 1 1/2 cups 
Vanilla Essence - 1 Tsp 
Cocoa Powder - 3/4 cup
Espresso Powder - 1 Tsp 
Eggs - 4

METHOD 

Preheat oven to 180*C for 15 minutes 
Grease and line a cake tin with butter paper 
Sift in all of the dry ingredients together 
To the eggs add in the sugar and beat until pale and fluffy 
Add in the vanilla essence and room temperature melted butter and beat well
Add the sifted ingredients little at a time and fold gently 
Bake in the preheated oven for 25 - 30 minutes until a toothpick inserted into the centre of the brownie comes out clean 

Notes:

Timing might vary with different brands of ovens available in the market 
You can remove cake tin from oven when a few crumbs stick to the toothpick also

SPICY CHICKEN MANCHURIAN DRY

SPICY CHICKEN MANCHURIAN DRY

INGREDIENTS 

Boneless Chicken Chunks - 400 gm

Coriander Leaves - 1/4 cup

Mint - To Garnish 

Roasted White Sesame Seeds - To Garnish 

Salt - To Taste
Oil - As Required 

INGREDIENTS TO MARINATE 

Chilli Sauce - 1 Tbsp 
Soya Sauce - 1 Tbsp 
Ginger Garlic Paste - 1 Tbsp 
Red Chilli Powder - 1/2 Tbsp
Pepper Powder - 1 Tbsp 
Salt - To Taste

METHOD 

Wash and clean chicken chunks pat dry and place in a bowl 
Add all the ingredients to marinate and mix well
Cover bowl with cling film and set aside for an hour to marinate.

INGREDIENTS TO COAT

Rice Flour - 4 Tbsps 
Cornflour - 5 Tbsps 
Maida - 4 Tbsps 
Red Chilli Powder - 1 Tsp 
Pepper Powder - 1 Tsp 
Chilli Sauce - 1 Tbsp 
Soya Sauce - 1 Tbsp 
Salt - To Taste
Water - As Required 

METHOD 

Mix all of the above ingredients to a slightly thick batter with enough water
Add the marinated chicken pieces to the above batter
Mix well cover bowl with cling film and set aside for 30 minutes 
Heat oil in a pan and deep fry the chicken pieces in batches and set aside

INGREDIENTS FOR SAUCE

Onion - 1
Ginger - 2 Tbsps 
Garlic - 2 Tbsps 
Green Chillies - 6
Chilli Sauce -1 Tbsp 
Soya Sauce - 1 Tbsp 
Tomato Sauce - 2 Tbsps

Cornflour Slurry - 2 Tbsps 
Sugar - 1 Tbsp 
Salt - To Taste
Oil - As Required 

METHOD 

Chop fine onion ginger garlic and green chillies 
Heat oil in a pan and add chopped ginger garlic and green chillies
Sauté until fragrant and add chopped onion 
Sauté until golden
Add in the sauces and spice powders
Mix well until aromatic and add in the cornflour slurry
When it starts to thicken add in the fried chicken pieces and coriander leaves
Mix well until semi dry and the chicken pieces are well coated with the saucy mix 
Toss in some of the roasted sesame seeds mix well
Transfer to a dish and serve garnished with remaining roasted sesame seeds and mint leaves 

Notes:

Adjust ingredients to coat and marinate with the amount of chicken you use
Adjust spices to suit your taste
Adding spring onions is a must 
I haven’t used because it was unavailable