Sunday, September 30, 2012
Saturday, September 29, 2012
Thursday, September 27, 2012
King Fish 8-10 pieces
Chilly powder 1/4 tsp
Turmeric powder 1/4 tsp
Ginger paste 1/4 tsp
Garlic paste 1/4 tsp
Salt to taste
Curry leaves few
Oil for shallow frying
Marinate the fish pieces adding chilly powder,turmeric powder,ginger-garlic paste and salt.Keep this aside for 15 minutes.After 15 minutes shallow fry these fishes.Add a few curry leaves while frying.Take out the fishes when they turn golden brown and keep them aside.
Now for the gravy:
Cinnamon stick 2 small pieces
Onion 3 (medium,finely chopped)
Garlic chopped 2 tsp
Ginger chopped 2 tsp
Green chilly 4(slit)
Tomato 1 big(round slices)
Lime juice 2 tsp
Turmeric powder 3/4 tsp
Pepper powder 1/4 tsp
Thin Coconut Milk 2 cups
Thick '' '' 1 and 1/4 cups
Curry leaves 2 sprigs
Salt to taste
Oil 2 tbsp
-Heat oil in a wok,add cinnamon,cardamom and cloves.
-Add the chopped onions,ginger, garlic and green chilly;saute till onion becomes soft.
-Add the tomatoes,curry leaves,turmeric powder and pepper powder.Saute well.
-Now add the thin(2nd extract) coconut milk and salt.Let it boil.
-When its boiling add the fried fishes.
-After 1 minute add the thick coconut milk and when it starts to boil, off the flame.
-Add the lime juice and mix well.
-Serve with Rotis,Appam or Bread.
*You can use Pomfret also instead of King fish and use fresh ones.
*Use fresh coconut to extract coconut milk
Monday, September 24, 2012
This is one of Kerala's Traditional recipe.It is simple and easy to prepare.Also it is a good side dish for plain rice.
Yoghurt/curd 1 and 1/4 cup
Coconut 3/4 cup
Green chilli 2
Turmeric powder 1/2 tsp
Salt to taste
Oil 1 tblsp
Mustard seeds 1 tsp
Curry leaves 2 sprig
Dry red chilly 2
-Blend coconut,green chilli and turmeric powder along with water into
a smooth paste.
-Add yoghurt/curd,salt and blend again just for 2 seconds.
-Heat a cooking vessel,add oil,splutter mustard seeds then add the red chilli and curry leaves.
-Immediately add the blended yoghurt-mix ,stir and off the flame.
-Ready to serve with rice.
Saturday, September 22, 2012
Potato Bhaji is served as side dish for poori,chapathi or can be used as a filling for masala dosa.It is very simple and easy to make. Here is the recipe:Ingredients:
Potato 2-3 (medium size)
Onion 1 (chopped)
Tomato 1 (chopped)
Green chilli 2-3(slit)
Garlic 2 cloves(chopped)
Ginger small piece(chopped)
Turmeric powder 1/2 tsp
Salt as needed
Water 1/4 cup
Oil 1 tblsp
Mustard seeds 1 tsp
Curry leaves few
-Peel the skin of the potatoes and cut them into cubes.
-Heat oil in a pressure cooker.
-Add mustard seeds when it splutters add curry leaves.
-Now add onion,saute for a minute.
-Add tomato,green chilli,garlic,ginger,salt and turmeric powder.
-Saute again,add water and potatoes.
-Mix all well,close lid and wait for 2 whistles.
-Mash the mix and check the salt.
-Serve with poori,chapathi or dosa.
1.Wheat flour (atta) 2 cups
2.Water 3/4 cup(depends on the type of flour,add accordingly)
3.Salt 1/2 tsp(as needed)
4.Oil for deep frying
-In a bowl add the flour and salt.
-Now add water little by little and knead to make a non sticky smooth dough.
-Cover and keep for 10 minutes.
-Now make small balls of equal size.
-Roll each ball into 3-inch round shape(don't roll them too thin but into med.thickness)
-Heat oil in a kadai.
-When the oil is hot enough, slowly drop the poori in the oil.
-The oil will start bubbling and the puri will puff and float on top.
-Flip the puri till both sides are done.
-Serve hot with potato bhaji.
*Add enough oil so that the puri is totally immersed in the oil;because if oil is not enough the puris won't puff.
*The oil should also be hot enough to make good puris ,that is ,if less hot pooris won't puff and too much oil will be absorbed; and if too hot it will turn your pooris dark just when you drop them inside the oil and won't cook them properly inside.
*Try using oil instead of flour while rolling the puris so that the oil does not turn dark.
Wednesday, September 19, 2012
Tuesday, September 18, 2012
Sunday, September 16, 2012
Here's a recipe for chicken fry.Its a spices-masala coated chicken fry.
1.Chicken 650 grms(cut into med.pieces)
2.Ginger paste 2 and 1/2 tsp
3 Garlic paste 2 tsp
4.Chilly powder 3/4 tsp
5. Salt 1/2 tsp
6.Cinnamon 2 inch piece
8.Cumin seeds 1 tsp
9.Fennel seeds 1/2 tsp
10.Lime juice 1 tblsp
11.Oil for shallow frying
-Heat a small pan,add cinnamon,cloves,cumin seeds and fennel seeds.
-Saute for a few seconds and off the flame.
-Grind this into fine powder.
-Now in a bowl add this powder,ginger,garlic,chilly powder,salt,lime juice and mix well.
-Marinate the chicken pieces in this paste and keep covered for half an hour.
-Heat oil in a frying pan,add the chicken pieces and fry till done.
Step by step:
* Just grind ginger and garlic to make a paste.
* Adjust salt and chilly powder according to your taste.
Wednesday, September 12, 2012
There are different types of pakodas like vegetable pakodas, made using a single vegetable or using different vegetables depending on ones taste or availability,Bread pakodas,Prawns pakodas,Chicken pakodas etc..
Today's recipe is a multi layered Chapathi .Usually we get to see layers on porottas(Kerala) ,but this one is done on Chappatis.Here is the recipe:
Whole wheat flour 3 cups
All purpose flour (Maida) 1/2 cup(optional)
Salt 3/4 tsp(accord. to taste)
Water (lukewarm) for kneading
oil 1 tbsp(used while kneading dough)
Ghee /oil 2-3 tbsp(used for spreading on the rolled chapathi)
- In a bowl add the wheat flour,maida,salt,oil and mix.
- Add enough water to knead the flour.
- Knead well to make a soft dough,cover and let it rest for 15 minutes.
- Make small balls out of this.
- Now take one ball, place it on the rolling board and flatten it into a round shape.
- Spread little ghee/oil on top.
- Now make pleats (like how you do for hand-made paper fans)
- After making pleats, from one end start turning it into a spiral form and tuck the end.
- Again roll this into a chapathi.
- Heat a pan (tawa) to medium-high flame, when hot put the chapathi on it.
- Cook on both sides until done.Drizzle oil in between.
- when 2-3 chapathi's are done put them together and using both hands,chapathis in between, pat the sides.
-Layered Chapathis are ready to serve
- Serve hot with vegetable or chicken curry.
*Use dry flour while rolling the chapathi,so that the dough does not stick to the rolling pin or the board.
*But don't use too much dry flour,as it makes the chapathi dry.
Saturday, September 8, 2012
Cold water 3 glass
Fresh mint leaves 1 cup
Lime 2 nos.
Sugar 6 tblsp
Salt 1/4 tsp
-Remove seeds, squeeze & extract juice from the lime
-In a blender add 1glass of water & the mint leaves.
-Blend this for 1 minute.
-Now add the remaining water,sugar,salt & the lime juice & blend this for 2-3 minutes
-The drink is ready,pour this into the serving glass.
-Can decorate with a slice of lime & mint.
*Both Lime & mint has its own flavour & aroma.Mint supports digestion and also is a breathe freshner.Lime is a good source of vit C and also often used as a cleanser.
Friday, September 7, 2012
Green Chillies 10-12 nos (slit vertically,keeping the ends intact)
Refined oil for deep frying
1.Cooked & shredded Chicken 1 cup
(While cooking add a little turmeric powder & salt in the chicken)
2.Mayonnaise 3-4 tbsp
3.Carrot (finely shredded) 1/4 cup
4.Cabbage (finely chopped ) 1/4 cup
Add all these(1 to 4 ingredients) together in a bowl and mix well with a spoon
For the batter:
Besan 11/2 cup
Garlic paste 3/4 tsp
Curry leaves (chopped) 2 sprig
Salt 1/4 tsp(according to taste)
Water as needed(1/2 to 1 cup )
In a bowl add all the ingredients to make a smooth thick batter.
-Remove the seeds,clean the inside of the chilly using spoon or knife,making space for the stuffing.
-Fill the stuffing inside the slit chillies
-Now heat the oil-Dip the stuffed chillies in the batter,coating completely.
-Fry these till golden brown.
*These are special chillies used in making Bhajis & are mostly found in Indian supermarkets
*You can also prepare these chilly bajji without any stuffing.
Thursday, September 6, 2012
These sandwiches can be prepared easily.Today I made these egg sandwiches for breakfast.So here I go with the recipe...
Bread 10 slices
Eggs(hard boiled) 4
Onion 4 (chopped)
Green chilly 2 (slit )
Pepper powder 2 tsp
Oil 1 tbsp
Salt According to taste
curry leaves 2 sprig
-Remove the egg shell and cut the eggs (each half into four pieces)
-Heat oil in a pan.
-Add the chopped onion,green chilly,salt and pepper powder.
-Add curry leaves and saute till onion becomes transparent.
-Remove from fire.
-Now taking one bread slice,spread the onion mix,on top add the egg pieces ,again on top add little onion mix and cover it with another bread slice
-Repeat this with all the bread slices.
-Now place them on the ' Sandwich Maker', till its done.Serve.
*If you don't have a Sandwich Maker ,you can just heat the bread first on a pan (with or without butter) and then make the sandwich.
This is a steamed pudding and one of my kids favorite. It is an easy recipe for any one to try and remember as most of its ingredients are 5 in number.Hope u enjoy cooking and eating this !!
Bread (medium size) - 5 slices
Eggs - 5
Sugar - 5 tbsp
Milk powder - 5 tbsp
Water - 2 cups
Vanilla essence -1/2 tsp
Sugar - 2 tbsp
-In a blender add all the ingredients from 1 to 6,blend till everything mixes well.
-Keep this aside
-Now in the container(you are planning to prepare the pudding)prepare the caramel syrup ....heat the container on low flame,add the sugar,when the sugar starts to melt using the back of the spoon just stir
-Once it turns a golden colour, off the flame, spread it fully on the bottom and little on sides.
-Now pour the blended mixture on top of the caramel syrup.
-Cover it with an aluminum foil.
-Steam this for 15 to 20 minutes.
-Wait to cool for de moulding.
-Cut it in a wedge shape,serve & enjoy :)
*Be careful not to burn the caramel syrup,your pudding will taste bitter.
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