Kozhukatta

Ingredients:-

Wheat flour
Water
Salt
Mustard seeds
Oil
Urad dal( black gram)
Curry leaves
Green chillies-4 chopped
Onion-1chopped
Ginger- 2 tablespoon chopped
Coconut -1 cup
Red chilly powder-1tspn

Make a soft dough and make very small balls of the wheat flour and boil in water for20 minutes.
Cook well.

In a frying pan,

Splutter mustard seeds in hot oil n add urad dal( black gram).
Sauté rest of the ingredients except coconut and cook well.

Add coconut and heat well . Then add the cooked kozhukatta balls.
Sauté well. Done. Add salt to taste.

BON APPETITE:)

Bread uthappam

Ingredients:-

Bread-2

Onion-1/2 chopped
tomato -1/2 chopped
Green chilli-1 chopped
Semolina-2 tspn
Yogurt-3 tblspn
Chilli pwdr- 1/2 tspn
Asafetida- one pinch
Oil -1 tspn
Salt to taste

Directions:-

• Mix all the second set of ingredients into a smooth mixture.
• Spread it on the bread on one side.
• Heat a pan and brush it with some oil.
• Keep the bread's spread portion down  and cook for 3 min at medium flame.
• Meanwhile spread the upper side of the same bread .
• Flip it over after 3 min for another 3 min.
• DONE.

BON APPETITE:)

Kurumulaku ittu vaticha meen curry / Kerala style

Ingredients:-

Fish(any)- I used King fish

Pepper-2 tspn

Chilli powder- 1 tspn

Turmeric-1/2tspn

Ginger- 20 gms-sliced and crushed

Garlic- 20 gms or one pod full- crushed

Shallots-10 sliced

Curry leaves- 2 sprig

Tomato-2

Malabar Tamarind(KodamPuli)-2

oil-2 tblspn

Salt to taste

Directions:-

• Heat oil in a pan and sauté curry leaves, sliced shallots, crushed garlic and crushed ginger until they are cooked and shallots turn slight brown.
• Add turmeric powder, chili powder, pepper powder  at this stage and saute for 30 sec till u see them black at medium flame.
• Now add the chopped tomatoes, malabar tamarind and cook for 2 min.
• Add some water, salt  and let it boil.
• Add the fish to this boiled mixture and boil them for 12 min or more till the fish is really cooked.
• Now Savor your favorite malabar pepper fish curry with Tapioca, rice etc.

BON APPETITE:)

Orange fruit Salad/ Orange Trifle

Ingredients:-
Milk- 1 cup
egg-2
Vanilla essence- 1 tspn
Sugar-1/2 cup
Cream cheese- one 8oz pack
Pound cake to form a  base
Canned / uncanned oranges-30 slices
Orange jelly enough to garnish

Directions:-

Heat milk is a sauce pan until small bubbles appear on the edge where the milk meet the pan.
Beat egg, sugar and vanilla essence until sugar dissolves.
Pour the hot milk into this egg mixture . Keep stirring.
Now pour back this milk mixture into the sauce pan and simmer it for 10 minutes until the  milk thicken to a custard.
Now add creamcheese when the mixture cool down and mix well.
Add the oranges .
Base the serving dish with pound cake slices. Pour the orange fruit salad and garnish it with orange jelly.
Serve the fruit salad cold.

Indo Chinese Fried rice

From Potpourri of my favorite recipes

Ingredients:-

Butter or vegetable oil- 2 tblspn
Garlic- 6 large pods finely chopped
Ginger- 2 inch long cut into tiny bits
Onion- 1 chopped\
Green chilli- 6 finely chopped
Mixed vegetables- corn, fresh peas, green beans(chopped), carrot( chopped), lima beans- each 1 tblspn
Shrimp- 60 count large
Soya sauce- 3 tblspn
Chilli Garlic Sauce- 2 tblspn
Coriander leaves- half cup
Salt to taste
Water- 2 and1/2 cups
Rice-1 cup
Pepper- 1 tspn
Paneer- 15 cubes marinated in chilly pwdr, pepper, and salt
Egg (2) scrambled with pepper and salt in oil

Directions:-

Heat oil a large pan and saute ginger garlic paste in oil.
Saute Onions and Green chillies.
Add the soya sauce and chilli garlic sauce.
Saute mixed vegetables and shrimp until half cooked.
Pour water and salt to taste. WHen the water boils ads rice .
Once the rice is cooked add pepper, fried paneer and scrambled eggs.
DONE:)

BON APPETITE:)

Pav bhaji

Ingredients:-

Mumbai Pav bread- 2 packets which count12

Oil-2 tblspn
Onion-2 big chopped
Tomato-2 chopped
Potato-200 gm( 2 medium size)
Cauliflower-100gm
Carrot-100gm
Fresh Green peas- 100 gm
Pav bhaji masala-2 tblspn
Chilly pwdr- 1 tblspm
Salt to taste

Direction:-

• Cut all vegetables except onions and peas with 2 cups water. Pressure cook for 5 whistles till they become smashy. Wait for the cooker to cool and then smash all the vegetables.
• Meanwhile heat oil in a pan and saute onions in it till they become translucent.
• Add the spice masalas and saute in high flame for 2 min.
• Add the smashed vegetables, peas and boil. Add salt to taste. Done with the bhaji.
• Now with the pav, heat a pan and butter it. Place the pav over it and flip it over both sides.
• Serve it hot with bhaji, fresh cut onions, butter and a wedge of lime.

BON APPETITE:)

Idiyappam Biryani

Ingredients:-

Idiyappam(Noolputtu)- 30 small size

Oil-4 tblspn
Onion- 3 big sliced
Ginger chopped finely- 2 tblspn
Garlic chopped- 2 tblspn
Green chillies- 8 chopped
Tomato-2 chopped
Chicken pieces- 1 pound into smaller pieces, not as regular biryani size.( You can use pieces of your choice or sausage cut or minced meat)
Shrimp-1 pound
Coriander leaves- One hand full
Mint leaves- 10to 15 leaves
Garam masala-2 tspn
Salt to taste

Directions:-

• Prepare idiyappams or get the frozen ones.
• Now heat oil in a large pan and fry ONE large sliced onion with a pinch of sugar till it become dark, brown and sweet. This takes a long time. SO be patient and do it in medium flame. Dont do it in high flame and burn them.
• Store it for further garnishing.
• Now saute the onions in residue oil with ginger and garlic.
• When onions turn translucent add one teaspoon garam masala and fry for 2 min.
• Add chillies, tomatoes, coriander leaves and mint leaves . Also add in the meat and shrimp. 
• Add salt to taste.
• Cook with the lid on for 20min till chicken gets well cooked.
• Break the idiyappams and add them to the mixture finally.
• Add the final tspn of garam masala and mix everything well.
• Garnish with some coriander leaves and caramelised onion.
• Serve hot with pickle.

BON APPETITE:)

Kadhai Paneer

Ingredients:-
1:-
Tomato puree- 3 cups( canned or made from 8 tomatoes)
Ginger-25gm
Garlic- 1 pod
Green chillies-2
Bay leaf-1 small
Cardamom-1
2:-

Paneer-400gm cubed
Ghee-4 tblspns
Oil

3:-
Onion-1 big quartered
Capsicum red and green- 1 each
Kashmiri chilly-2 tspn(heaped)
Cumin pwdr- 1 tspn(heaped)
Coriander pwdr-2 tblspn(heaped)
Pepper crushed- 2 leveled tspn

Kasoori methi- 2 tblspn ppwdered
Coriander leaves- 3 tblspns chopped
Salt to taste

Direction:-

• Cook the first set of ingredients with one cup of water in a medium low flame for 15min. Make a puree of it.
• Meanwhile fry paneer with some salt in ghee and required oil. It is just a shallow fry.
• In the residue oil fry onion and capsicums till they turn crunchy and not fully cooked. 
• Add spices and fry the mixture at high flame for 2 min so that the spices get cooked.
• Now add the tomato puree and fried paneer. Stir well and let it sit in low flame ( gas mark-2) for 10min. Add kasoori methi and coriander leaves. Add salt to taste and stir well . Switch off the stove .
• Serve hot with chappathi, paratha, cumin rice, naan, bathura etc.

BON APPETITE:)

Gobi manchurian

Ingredients:-

For frying-

Cauliflower-1 big

All purpose flour-half cup

Cornflour- half cup
Ginger garlic green chilly paste-2 tblspn

Salt- half tspn

Soya sauce-1tblspn

Vegetable oil for frying

For gravy-

Vegetable oil-1tblspn

Onion-1 chopped

Green chillies-3 (if required, since we have already added in marinating cauliflower.)
Capsicum(1red and 1green)- cut in 1 inch squares
Soya sauce-2 to 3 tblspn according to taste
Red Chilly sauce- 2tblspn
Tomato sauce- 2 tblspn
Salt - very little according to taste.

Direction:-

• Cut cauliflower into small flowers removing the stems.
• Boil them in water for 5 min
• Drain water from the cauliflower fully.
• Marinate cauliflower with ginger garlic green chilly paste for 15min
• Meanwhile, make a thick batter of flours with 3-4 tblspn water. Add soya sauce and salt to taste.
• Mix the flowers with the batter so that each of them get a nice coating.
• Now heat the oil and fry them till golden brown and slightly crisp.
• Meanwhile, you can cut the capsicum and onion.
• Saute onion and green chillies in some oil in a large nonstick pan till crunchy but not soft.
• Add capsicum to it and cook them for another 7 min with lid on. DO NOT let them cook till very soft but you should get them crunchy.
• At this stage add the 3 sauces and let them bubble up. Add salt to taste.
• If you are done with frying cauliflower add them and give a good stir so that the sauce coats on each fried pieces.
• Serve hot with chappathi, Fried rice, any bread (bathura, naan).

BON APPETITE:)

Navaratna korma

Ingredients:-


Cashews-20
Raisins-10-15


Butter- 1 tblspn
Onion chopped - 1 big
Ginger garlic paste-1 tblspn
Green chilli-3 chopped
Corn(Seeds separated)- 1
Cauliflower-Half  cut into small sizes
Green beans-15 beans cut  into 1 inch size
Carrots chopped- 1 big
Potato-1 cubed
Fresh peas-1 hand full
Tomato-1 chopped
Tomato paste-1 tspn
Coriander pwdr-1 tspn
Chilly pwdr-1 tspn
Turmeric pwdr-1/2 tspn
Cumin pwdr-1/2 tspn
Garam masala-1/2 tspn
Milk-1 cup
Paneer grated- half cup
Salt to taste


Directions:-

• Soak the cashews and raisins in warm water for 20min and grind into fine paste and keep aside.
• Heat butter first of all and saute onions in it. 
• Once the onions are half done add the ginger garlic paste, chillies and saute at high flame for 30sec.
• Then add the vegetables-corn, cauliflower,green beans, carrots, potato and cook for 5 min with salt to taste.
• Now add the tomato , tomato paste, Grated paneer, fresh peas.
• Add the spices and milk and saute for 30 sec and cook with the lid on for 3min
• Add the ground cashew paste and boil the curry.
• Add the required amount of salt.
• Done

BON APPETITE:)

Mushroom chicken noodles

Ingredients:-


Chicken Boneless chunks-1/2 kg
Chicken stock-1 litre
Capsicum-2 chopped
Garlic-4 chopped
Onion-1 chopped into big pieces.
Mushroom-10 sliced
Sweet corn-1
Egg-2
Noodles-2 small packets
Salt to taste.


Direction:-

• Cook chicken with bones to get a good chicken stalk. Otherwise get Bouillon chicken stock cubes and use the boneless chicken.
• Cut the chicken into small chunks and cook them with some salt and 1liter of water. When it is properly done remove the chicken pieces from it . 
• Add the chicken stock to the remaining water if necessary, as i said.
• Add the capsicum, garlic and onion to this stock and cook for another 10min. 
• Add mushroom and corn to this later.
• Meanwhile this gets cooked, scramble he eggs in a separate pan with some oil.
• Add the noodles to the remaining cooked vegetables. You might be having some water in it already. If not, add some more water enough to cook the noodles in it. 
• Add salt to taste.
• Finally add the cooked chicken and Scrambled egg.
• Serve hot with some ketch up as a main meal.

BON APPETITE:)

Thenga arachu vacha meen curry, Fish curry

Ingredients:-

Tilapia-4 fillets[ you can go for manthal (sole fish)]
Tomato-2 large sliced
Ginger 1 inch long sliced-1tblspn
Green chillies-4 long sliced
Curry leaves- a sprig
Tamarind juice of half a lemon size tamarind.
Turmeric pwdr-3/4th tspn
Chilly pwdr-2 tspn
Coconut-1 cup
Shallots-3 + 4
Fennel seeds-1/2 tspn
Water to grind coconut-1/2 cup
Oil-1 tblspn

Direction:-

   

• Bring to boil tomato, green chillies, ginger, curry leaves and tamarind juice with one cup of water.
• Add turmeric pwdr, chilly pwdr to this while boiling.
• Once you see the tomatoes are cooked add the fish and cook it till it turns tender . Do not break them. Tilapia needs very less time to cook. It is the same case with Sole Malabar(manthal) fish.
• Meanwhile grind coconut, 3 shallots and fennel seeds into fine paste.
• Add this to the cooked fish and bring to boil.
• Now while that part is done , heat oil in a wok to fry shallots till they turn brown.
• Add this to the curry.
• DONE.

BON APPETITE:)

Wishing You all a Very Happy New Year...

The murmuring sound of the leaves on huge trees , the mesmerizing view of the running mountains , the melodious music played back in the background, the mansions holding breath - all minimized my temptations for the mouthwatering, delicious dishes that are awaiting me in the party. We are gifted with many beautiful things on earth which are often forgotten. Why is it so??

Did you make any new year resolutions this time??

Have you ever counted the bad or negative sides you have in you?? And have you ever thought of cutting down those bad branches of your life tree??

Sharing these thoughts i wish you all a Very HaPPy NeW yEar....

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:)