Kappa puzhungiyathu

Ingredients:-


Tapioca- 1 lb/450gm
Turmeric-1/2 tspn
Water-1cup
Cumin seeds-1/4 tspn
Green chillies-4 chopped
Shallots-7 sliced


Coconut- 1 cup full
Curry leaves- 1 sprig
Oil-1 tblspn
Mustard seeds- 1/2 tspn


Direction:-

• Cook the first set of ingredients in a pressure cooker  till the tapioca is well done.
• Heat oil in a pan to splutter the mustard seeds and curry leaves. Add this dadka to the tapioca, along with the shredded coconut. Give a thorough stir and cook for another 5 min and let the water fully evaporate.
• Mash them and serve hot with some fish curry.

BON APPETTITE:)

Beef finger rolls

Ingredients:-


Beef - 1 lb/450 gms
Salt to taste
Chilly pwdr-2 tspn
Turmeric pwdr-1/2 tspn
Ginger sliced - 1 thumb size
Garlic sliced- 3 big pods


Cumin pwdr-1 tspn
Coriander pwdr-2 tspn
Coriander leaves- 1 handful
Bay leaves small- 2


Egg-1
Bread crumbs
Salt to taste( remember we have enough salt in beef)
Baking pwdr-1/2 tspn
Onion -1 big chopped
Tomato-2 small chopped


Directions:-

• Cut the beef into small chunks. Clean the beef with enough water and a little vinegar which helps in tenderizing the meat. 
• Cook the beef with the first set of ingredients. Cook with the lid on till the beef is well done. Then let the water fully escape.
• Now add the 2nd set of the ingredients and cook for 10 more min.
• Let them cool.
• Using a blender mince the cooked beef mixture .
• Mix the beef mixture with baking pwdr, salt, onion and tomato using hands.
• Make small 2 inch length rolls out of it.(as shown in the image)
• Dip them in egg and then on bread crumbs and lay on a greased aluminium foil  on a baking tray.
• Bake this for 20 min at 300 F.
• Serve hot with sour cream seasoned with minced parsley.
• DONE.

BON APPETITE:)

Rajma curry

Ingredients:-


Rajma-1 cup soaked in water overnight
Salt to taste
Pepper- 1 tspn
Water to cook
Lemon


Directions:-

• Cook the rajma with all the ingredients.
• Take half of the cooked rajma and blend in a mixer to form smooth paste.
• Add this as a gravy to the remaining rajma beans and boil. Add essential water to the gravy but add it on the beginning stage of cooking
• Serve hot with a slice of lemon with rice.
• DONE:)

BON APPETITE:)

Cooker whistle

If you are using your pressure cooker do not wear the whistle as soon as you place them over the stove. Let the vapour start escaping through whistle hole so that that any minute particles can escape and they do not get stuck inside the whistle causing the valve to burst out and not letting the vapour escape..

Soft chappathi

Add boiled water and some oil while kneading the dough and let the dough stand for half an hour atleast in a closed vessel.

Pancake

Requisites:-


All purpose flour- 2 cups
Salt -1/4 tspn or to taste
Sugar- 3 tblspn
Baking pwder-1 tspn
Baking soda- 1/2 tspn
Egg- 2
Butter 2 tblpsn
Milk enough to get the right consistency for batter( a little thin)


Directions:-

• Mix in all the ingredients in a blender to give a thorough mix. Remove all the lumps.
• The batter should be a little thinner so that when you pour it over the pan it will spread a little
• Now take one ladle full of batter and pour on a griddle  or a pan .
• Flip it over to cook the other side.
• Serve hot with pancake syrup  when it is done

Lauki Halwa

Requisites:-


Bottle guard- 1 big cut into small chunks
Ghee-2 tblspn
Cardomom powder from 4 pods or 1/4 tspn
Milk-1 cup
Jaggeri/ brown sugar powdered.-half cup


Directions:-

• Heat ghee in a  pan and  add the cardomaom powder to it. Stir for 30sec.
• Add the lauki chunks and cook untill they are soft and can me mashed.(takes 20min)
• Now boil the milk 
• Meanwhile add the jaggeri to the lauki and let them liquify.
• Add the milk finally to this lauki mixture and saute for another 20 min or more to thicken the halwa and get a beautiful halwa texture.
• This finally appears in a brown shining color.
• DONE.

BON APPETITE:)

Wok Oil

Wok oil is nothing but a 'three in one' flavored oil of ginger , garlic and red chillies. The oil preferred here is peanut oil or any vegetable oil. This is because it has high boiling point. This is a short cut method to have the ginger and garlic flavor infused in the oil when you are ready to cook rather than doing them each time you commence with your cooking.You can even add some sesame seeds(1/4tspn) if it is an ordinary vegetable oil.


The process is very simple -

• Heat oil and add the ginger, red chillies and garlic in proportion to the oil according to your personal flavor and boil it for 10 min.at medium low flame. Usually adopted quantities of each are:-

        Ginger sliced-2 tblspn

        Garlic sliced-2 tblspn   

        Red chillies-1 tspn chrushed

        Oil- 1 cup

        

Egg Fried Rice

Fried rice always means to me my native hometown's Calicut tower Hotel's savor. Me and my friends rarely go out ie. like once in 3 to 4 mnths and we eat out from this hotel after a movie. We share one fried rice in our first order. And if we feel necessary will go for the second order. TO be frank i was so stringent in spending money for food. I save them for other needs.The fried rice i had from there always visits my mouth and mind with the eagerness to cook and get the same flavor. And last time when i went there with my friend i knew the chef has changed and the flavor too. But none than the other i am here with my experiment which came out so successful and i want to share it with my friends on the other end reading this and trying it out.


Requisites:-(Serves-4).


Oil-1 tspn
Butter-1tblspn
ginger-garlic paste-1 tspn
Green chillies-6 chopped finely
Onion-half cup
Vegetables chopped finely- carrots, green peas, green beans- half cup each
Salt to fry them - 1/2 tspn
Rice soaked in water- 3cups
Water to cook rice-6 cups
Noodles spice mix-1 packet(of Ramen's noodles)
Soya sauce- 3tspn
Pepper corns-1 tspn
Fresh Cilantro -half a cup(If dried- 1 tspn)

Egg-5 eggs

Butter-1 tblspn

Salt to taste

Directions:-

• Heat oil and butter in a pan and add the ginger garlic paste to saute them till a nice smell is diffused from it.Also add green chillies at this stage.
• Now add the onions and stir fry them for a min.
• Add the vegetables and cook them. It may take another 10 min. Cook them with the lid off else the color of the vegetables turn pale. At this stage add some salt since it helps cooking them faster.
• Add the water and let it boil. Add the soya sauce, noodles spice mix and pepper corns.
• Once the water is boiled add the rice to it after straining the soaked water.
• Now let the rice cook till the water is fully vanished.
• Scramble the eggs in butter with some salt in another pan. Do not let them over cooked.
• Add the scrambled eggs to the rice and give a mix.
• You may serve this hot with soya sauce and chilli sauce bottles on tabletop, so that the consumers can add them according to their taste. You may also serve mashed avocado seasoned with some salt and pepper and lime juice for the sourness.
• DONE:)

BON APPETITE:)

Cabbage Kofta

Back from India after a long break in cooking i sat on my desk thinking what shall i resume with for my blog. Moms cooking and her delicious recipes are still enticing and tickling my taste buds. But what can i do other than missing them after all i am here with my husband transferring her skills to my 'food-making' task. SO i am a little lazy to commence with my cooking and blogging though i cant stop doing it. I am here with cabbage kofta recipe which is somewhat a copy-paste from a famous chef, still very delicious. GO for it.

Requisites:-


Cabbage- 250 gm
Bengal gram-one handful
Oil to fry
Besan/ chickpea flour-2 tblspns
Cumin pwdr- 1 tspn
Salt to taste


Oil - 1 tblspn
Onion-1
Turmeric powder- 1/2 tspn
Green chillies-4 split open
Coriander pwdr-2 tspn
Cumin pwdr-1 1tspn
Curd-1 cup
Cashew paste-of 10 cashews
Salt to taste


Directions:-

• Cook cabbage and grams and strain them for the water left over for further use.
• Mix them with the besan flour and other spices to make small balls and fry them in oil.
• Fry them till they are light brown in color. Koftas are ready
• Next  step is to make the sauce.
• Saute the onion in oil till brown and add the spices- turmeric, green chillies, coriander, cumin and other ingredients. Bring to boil and add salt to taste. DONE. 
• Throw in the koftas

BON APPETITE:)

Chocolate and mixed fruit Trifle( Home made Trifle)

On a Thanksgiving day what else more i will thank god for giving me the best family he could. I dedicate this trifle to my beautiful family which has been through out my good and bad, my ups and downs and many struggling and happy situations of  life.


Requisites:-


Chocolate cake(for the chocolate cake refer the old fashioned chocolate cake from my recipes).
Whipped cream (with mascarponi cheese-optional)
Fruit chunks of your favor- apple, blackberry, blueberry, strawberry etc


Directions:-

• Layer them one over the other to get the trifle. Refrigerate it in the icecream bowl to serve.
• You can opt any other cake or custard for substituting the chocolate cake, to prepare the trifle.

Gobi Manchurian

 

Coming up with my sisters recipe i am so proud to tell you that she is simply a great cook.  Now a days i really wish if i could sit simply and taste and make comments on moms cooking. Gobi Manchurian is an Indo-Chinese dish with soya sauce and many other sauces. Chinese food use soya sauce as a substitute for salt.


Requisites:-


Cauliflower-1
Corn flour-1/2 cup
Maida/AP flour-1 cup
Soya sauce to taste- maximum 1/4th of a tspn
Oil to fry


Oil - tblspn
Ginger garlic green chilli paste-1 tspn full
Onion-1 big, cut into big squares or triangles
Bell peppers(capsicum)- 1 big cut into big squares or  triangles again.
Soya sauce to taste( it is a chinese substitute for salt)- can have 1 tspn.
Chilli sauce-1 tblspn
Tomato sauce- 1tspn


 Directions:-

• Clean the black spots on the cauliflower and cut them into small flowers and wash them on cold running water.
• Deep fry them marinating  with corn flour and AP flour and soya sauce.
• Heat oil in a pan and fry the ginger garlic chilly paste in it first of all for 30 sec.
• Then add the onion chops and saute along with peppers till they turn slightly soft but crunchy.
• Then add the sauces and fried cauliflower. Mix well to get your mouthwatering gopi manchurian.
• DONE.

BON APPETITE.

Egg and health benefits

Boost Brain Health with Eggs' Choline

Another health benefit of eggs is their contribution to the diet as a source of choline. Although our bodies can produce some choline, we cannot make enough to make up for an inadequate supply in our diets, and choline deficiency can also cause deficiency of another B vitamin critically important for health, folic acid.
Choline is also a key component of acetylcholine. A neurotrasmitter that carries messages from and to nerves, acetylcholine is the body's primary chemical means of sending messages between nerves and muscles.


Eggs' Choline Reduces Inflammation
Egg yolks are the richest source of choline, followed by soybeans. Spinach, beets and whole wheat products are primary sources of betaine.



Concerning pregnant women  choline is necessary for brain and memory development in the fetus. It is  essential higher daily intake of choline for pregnant and breastfeeding women (550 mg and 450 mg, respectively).
Older adults are also at high risk of choline deficiency. Choline intake decreases with age, with adults ages 71 and older typically consuming an average of about 264 milligrams per day, roughly half the AI for choline (550 mg/day for men, 425 mg/day for women).


Choline defeciency causes fatty liver or muscle damage. Foods that are good sources of choline should be frequent contributors to your healthy way of eating. Two large eggs provide 252 milligrams of choline (all in yolk), a little less than half the recommended daily supply.


An Egg Breakfast Helps Promote Weight Loss

Helping to Prevent Blood Clots

Eating eggs may help lower risk of a heart attack or stroke by helping to prevent blood clots.
Protection against Age-Related Macular Degeneration and Cataracts

Eggs Help Maintain Healthy Eyes and Muscles

Chicken eggs have surprisingly high levels of lutein, a carotenoid commonly found in green vegetables. Lutein is widely believed to assist with maintaining proper vision and preventing age-related macular degeneration (AMD), age-related vision loss.

Eggs Assist with Diet and Weight Loss

Protein-packed eggs have been proven to provide longer-burning energy and a fuller stomach

Eggs Promote Healthy Skin and Hair

The key to a healthy appearance is a balanced diet. Eggs can help; the lutein in eggs increases elasticity, hydration, and lipid content in skin, resulting in a healthier appearance. Also, adequate protein levels are essential in growing healthy hair and nails.

Mutta thoran

Egg and health benefits:-  More about Eggs' health benefits .


Ingredients:-(serves 2)


Oil-1 tspn
Mustard seeds- 1/4 tspn
Fenugreek seeds-3 seeds
Cumin seeds- 1/4th of a tspn
Eggs - 3
Chopped onion- 1 small
Green chilli- 2 chopped finely
Coconut shredded- one handful
Turmeric pwdr - for color
Salt  to taste


 Directions:-

• Heat oil in a wok and splutter mustard seeds, cumin seeds and fenugreek seeds.
• Saute onion and green chilli till tender.
• Add in the eggs and turmeric pwdr and saute till scrambled.
• Add in the coconut and fry for another 1 min.
• DONE.

BON APPETITE:)

Pavakka Masala

Ingredients:-


Pavakka-2 cut into round pieces
Onion--1sliced
Garlic-2 sliced
Oil-1 tblspn
Mustard seeds-1/4 th tspn
Curry leaves
Peanuts-10 to 15
Chilly pwdr- 1 tspn
Turmeric pwdr- 1/2 tspn
Coriander- cumin pwdr- 1 tspn
Salt to taste


Direction:-

• Heat oil in a pan. Fry the pavakka in oil. Salt them. Remove them from heat.
• Splutter  mustard seeds and curry leaves and add peanuts in the remaining oil. Fry them for 30 sec.
• Saute onion and garlic in this till they turn brown. 
• Add in the masala pwdrs. Fry them for another 3min.
• Now add the fried pavakka to this and cook for another 2 min.
• Done.

BON APPETITE:)

Coconut rice

Requisites:-


Oil-1 tblspn
Mustard seeds-1/2tspn
Curry leaves
Onion finely chopped-1
Red chillies-2 crushed
Green chillies-2 finely chopped
Ginger finely chopped-1/2 tspn
Cuminseeds-1/2 tspn
Bengal gram and black gram -1/2 tspn each


Rice-4 cups
Grated coconut-1 cup
Corianderleaves
Cashews and raisins
Pepper-1/2tspn
Salt


Directions:-

• Heat a pan and as usual mix up the set of first ingredients in hot oil til lightly golden brown.
• Add in the rice and coconut.
• Garnish with coriander leaves, cashews and raisins if necessary.
• Season with pepper and salt.
• DONE.

BON APPETITE:)

Cauliflower Masala Curry

Requisites:-

Oil-1tblspn

Mustard seeds-1/4tspn

Fenugreek seeds-4

Curry leaves-8 or 1 sprig

Cauliflower- 200gm (make small flowers out of them)
Shallots-10 sliced
Tomato- chopped 1
Chilly powder-1 tspn
Turmeric powder- 1/2 tspn
Coriander pwdr- 1 1/4 tspn
Garam Masala-1/4 tspn
Cardamom- 2


Cornflour-1/2 tspn
Roasted coconut-2 tblspn


Directions:-

• Prepare the roasted coconut for Masala curry.
• Splutter mustard seeds in oil in a hot pan. Add fenugreek seeds and curryleaves.
• Add the cauliflower and cornflour and stir fry for 7min to roast the vegetable.
• Then add the shallots and tomato , rest of the spices too to cook for another 12 min.
• Finally add the roasted coconut and bring to boil with 2 cups water for 5 min.
• DONE.

BON APPETITE  :)

Kothu porotta/ Porotta pichiyathu

Being back from Kerala brings me deep craving for food and that too Malabar i's dishes. One among them is kothu porotta. This is so yummy snack to indulge in your taste buds, where you can do it with all the left overs in your fridge(if chicken shredded is available more yummy), some spices and porotta;thats it.


Requisites:-


Porotta- 3
Chicken shredded- of three medium sized cooked chicken pieces.
Turmeric powder-1/4 tspn
Chilly powder-1/2 tblspn
Ghee-1 tspn


Directions:-

• Heat a wok.
• Shred the porotta into one inch length and also the chicken.
• Add the spices and the tspn of ghee.
• Stir well to mix up things messy ! 
• DONE.

Chappathi sandwich

Requisites:


Wheat flour-1/2 cup
All purpose flour-1/2 cup
Water
Salt to taste
Vegetable oil-1 tblspn
Sugar-1/2 tspn


Egg-2
Green/red chilly- 2 crushed
Salt to taste


Directions:-

• Knead the dough to make flat breads.
• Prepare Chappathies.
• Make omelette's to sandwich between two breads.
• Done. 

Health benefits of ginger

• 
  
  Cures Stomach Problems: Ginger root and ginger oil is often used for stomach upsets. It is one of the best remedies for indigestion, stomach ache, dyspepsia, colic, spasms, diarrhea, flatulence and other stomach and bowel related problems. Ginger or ginger oil is often added in numerous food preparations, especially in India, as it helps in improving digestion. Ginger tea is also used for relieving stomach problems. Further, it increases the appetite of a person.
• 
  
  Reduces risk of Cardiovascular diseases: It is strongly believed in China that ginger boosts and strengthens your heart. Many people use ginger oil as a measure to prevent as well as cure heart diseases. Preliminary research has indicated that ginger may be helpful in reduction of cholesterol levels and prevention of blood clotting. With reduced cholesterol levels and blood clotting the chances of blockage of blood vessels decrease thereby reducing incidences of heart strokes.
• 
  
  Reduces respiratory problems: Since ginger root and ginger oil is a good expectorant, it is effective in various respiratory problems such as cold, cough, flu, asthma, bronchitis and breathlessness. Ginger is very effective in removing mucus from the throats and lungs and hence it is often added with tea in India. The health benefit of honey and ginger in treating respiratory problems is well known.
• 
  
  Reduces Inflammation and Pain: Extract of ginger is often used in traditional medicine to reduce inflammation. Research has now proved that its anti-inflammatory properties can be attributed to the presence of the substance named Zingibain. It is analgesic in nature and reduces pain caused by muscle aches, arthritis, rheumatisms, headache, migraine, etc. Ginger oil or paste of ginger is often massaged on aching muscles to remove muscle strain. It is further believed that regular use of ginger leads to reduction of prostaglandins which are the compounds associated with pain. Hence ginger helps in pain relief.
• 
  
  Cures Food poisoning: Ginger is antiseptic and carminative. As a result, it can be used for treating food poisoning. It is also used for treating intestinal infections and bacterial dysentery.
• 
  
  Reduces Nausea and Vomiting: Research has proved that ginger root and its oil is also effective against nausea, motion sickness and vomiting. Usage of ginger may result in reduction in pregnancy related vomiting as well in women.
• 
  
  Alleviates High Blood Pressure: Ginger improves and stimulates circulation and relaxes the muscles surrounding blood vessels, facilitating the flow of blood throughout the body.
• 
  
  Lowers LDL (bad) Cholesterol: Ginger root extract can help reduce the levels of LDL (bad) cholesterol in the body, reducing the risk of developing heart disease.
• 
  
  Migraine Relief: Research has shown that ginger may provide migraine relief due to its ability to stop prostaglandins from causing pain and inflammation in blood vessels.
• 
  
  Ovarian Cancer Treatment: Ginger may be powerful weapon in the treatment of ovarian cancer. A study conducted at the University of Michigan Comprehensive Cancer Center found that ginger powder induces cell death in all ovarian cancer cells to which it was applied.
• 
  
  Reduces Stress: Ginger oil, being an essential oil is stimulating and therefore relives depression, mental stress, exhaustion, dizziness, restlessness and anxiety.
• 
  
  Hair: Ginger is useful for hair care as well. Usage of the juice of ginger is useful in controlling dandruff.

Finally, there are a few notes of caution associated with ginger. Pregnant women should not use ginger in treating nausea during the first trimester and for people with gallstones, large amounts of ginger should be avoided. Again, people going into surgery or those who bleed easily should avoid ginger as well since it can cause bleeding.

Health benefits of spinach

1. 
   
   Anti Cancer: Vitamin A and vitamin C in spinach plus the fiber, folic acid, magnesium and 13 different flavonoids help control cancer, especially colon, lung and breast cancers. A significant 34% reduction in cancer risk can be expected, a study confirms.
2. 
   
   Reduces the risk of heart disease: Vitamin A and C, present in spinach, work as antioxidants to keep cholesterol from oxidizing (oxidized cholesterol easily sticks to the walls of blood vessels). Spinach also contains choline and inositol, the substances that help to prevent atherosclerosis or thickening and hardening of arteries. Spinach is an excellent source of folate that is believed to decrease homocysteine (an amino acid found in blood) in the bloodstream. Elevated level of homocysteine is associated with cardiovascular diseases (CVD). Factor C0-Q10, an antioxidant present in spinach, plays important role in strengthening muscles especially heart muscle which continuously pumps blood to all parts of the body.
3. 
   
   Reduces blood pressure: Spinach is rich in potassium and low in sodium. The balanced quantities of these minerals are highly beneficial for high blood pressure patients as potassium lowers and sodium raises the blood pressure. Spinach also contains folate which helps to reduce hypertension and relaxes blood vessels, thus maintaining proper blood flow.
4. 
   
   Strengthens the bones: You can get almost 200% of the Daily intake value of vitamin K in one cup of fresh spinach leaves. Vitamin K1 helps prevent excessive activation of osteoclasts, the cells that break down bone. Also, being a rich source of calcium, it is recommended to the people who are worried about osteoporosis. Apart from this, other minerals like manganese, copper, magnesium, zinc and phosphorus present in spinach also help in building up of strong bones.
5. 
   
   Good for diabetes: The magnesium contained in spinach helps to prevent complications that occur following diabetes. Regular consumption of spinach stabilizes your blood sugar and prevents it from fluctuating too much.
6. 
   
   Reduces the risk of anemia: Cooked spinach is an excellent source of iron, a mineral whose reduced levels are associated with Anemia. The iron that is contained in spinach (in its natural state) is also good for young children, menstruating women and adolescent who have increased need for Iron.
7. 
   
   Stronger Eyesight: Lutein, a carotenoid found in spinach is protective against cataracts and other age related macular degeneration. Spinach is also a very rich in Vitamin A, which makes it beneficial for weak eyes. Zeaxanthin, another carotenoid found in spinach, keeps the healthy by increasing the level of the macular pigment in the eye which degenerates with age. Drinking spinach juice twice a day may also help in correcting the power of the eyes.
8. 
   
   Promotes gastrointestinal health: The beta-carotene and vitamin C work to protect the cells of the body's colon from the harmful effects of free radicals. Folate present in spinach also prevents the mutations and DNA damage in colon cells.
9. 
   
   Protects against aging: Spinach is known to be an anti-aging vegetable and reverses age related breakdowns, making you youthful and fresh. As we age our memory is not as sharp as it used to be. Spinach helps us to keep our memory when the cause is due to aging.
10. 
    
    Skin protection: Vitamin B present in spinach helps in maintaining the firmness of the skin. Spinach also protects your skin from the harmful rays of sun including the UV rays. It reduces the risk of skin cancer and makes sure that you have a healthy glowing skin.
11. 
    
    Good for pregnant mothers: Folate found in spinach is needed by the growing foetus for proper development of new nervous system. Spinach also provides vitamin A which is required in lung development of foetus as well as during breast feeding. It also prevents threatened abortion and accidental hemorrhage.

To get optimal spinach nutrition, you should thoroughly wash it and eat it raw in form of salads. One of the best things about spinach is that it is readily available anywhere in the world, in all seasons. Thus you can achieve inner health and longer lasting vitality by including spinach in your daily diet.