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Friday, December 13, 2013

Cardamom Black Tea/Sulaimani



This tea can keep you warm during winter evenings  along with its cardamom flavor and is a big hit in my house during winters.My relatives (bachelors) who visit us mostly on Friday evenings usually prefer, no.. rather I would say, 'demand' this tea on winter evenings.


Ingredients
Water                  2 cups
Tea powder         1/2 tsp
Cardamom          2-3 nos.
Cardamom powder    1/4 tsp
Sugar                  as needed


Method 
-Heat water in a saucepan.
-When it reaches a rolling boil add the Cardamom pod and the tea powder.Let it boil for 10 to 15 seconds.
-Add the cardamom powder and switch off the flame.
-Meanwhile add sugar in a mug.
-Now strain the tea into the mug and stir well.
-Pour into cups or glasses and serve hot.


*Do not brew for a long time after adding tea powder as it might give a bitter taste.

Sunday, December 8, 2013

Beans Stir Fry

Ingredients
Beans           250 g(finely chopped)*
Shallots         8 nos.(chopped)
Green Chilly   2-3 (slit)
Coconut grated     1/2 cup
Cumin seeds        1/2 tsp
Turmeric powder   1/2 tsp
Mustard seeds      1/4  tsp 
Salt                  as needed
Oil                    11/2 tbsp
 

Method Of Cooking
-Course grind the coconut along with the cumin seeds and keep this aside.
-Heat a wok and add oil.When the oil turns hot add the mustard seeds.
-When the mustard seeds start to splutter add the chopped shallots along with the beans and green chillies.
-Add 2 tsp of water,turmeric powder and salt .Saute well and cover it with a lid for 2-3 minutes.
-Open the lid and when you see the water has dried up add the ground coconut mixture and mix well.
-Cook till done(in a cooked crunchy form),off the flame and serve.
 

*Snap off and discard both ends of the beans along with the its strings(if any) and then chop.
*Do not over cook the beans.

Sending this to 
                           Cooking with Green
         "Eat Vegetables Stay Healthy" & JUSTEAT 
                   

Wednesday, December 4, 2013

Mango Lassi

Ingredients
Mango pieces           1 cup
Yogurt                      11/4 cup
Cold water               1/2 cup
Sugar                     as needed
Procedure
-Peel and chop the mango into cubes.
-Now add all the ingredients in a blender and blend till smooth.
-Pour into a tall glass, garnish with 2-3 mango pieces and serve.
*The yogurt should not be sour and should be thick.
*The mango should be sweet.You can also use mango pulp instead.
*Adjust the consistency by adding or reducing the amount of water.
*Add sugar according to the sweetness of the mango.

Monday, December 2, 2013

Rava Upma / Semolina Upma

Upma is a healthy breakfast very popular in the southern part.This is one breakfast which can be made in a jiffy.But for the 'poor lazy me' I can't prepare this often as half of my beautiful family members don't like upma...whenever it's upma for breakfast they search shelves for biscuits.But recently I found my younger one Azi eating it with a little sugar (like my hubby,who otherwise doesn't have a sweet tooth)..and he said he liked it.Alhamdulillah it was a great thing for me..because to feed him means....
 Usually I prepare this on Fridays,because being a holiday,everyone gets up a little late and will be having a heavy meal for lunch(after the prayers) that is a biriyani or ghee rice,so those who don't have a breakfast that day there's no problem..Now coming to the recipe...

Ingredients
Rava/Sooji/Semolina      11/2 cup
Water                            3 cups(boiling)
Onion                            1 medium (finely chopped)
Carrot grated                 3 tbsp
Coriander leaves            3 tbsp
Green chillies                 2-3 slit lengthwise
Ginger chopped             2 tsp
Mustard seeds              1/2 tsp
Cumin seeds                 1/2 tsp
Urad dal/Split black gram     1 tsp
Dry red chilli             1
Salt                            as needed
Oil                             2 tbsp
Ghee                          1 tbsp

Method Of Cooking
-Heat a pan.Add oil and ghee.
-Simultaneously on another stove keep water for boiling. 
-Now add the mustard seeds to the oil and when it starts to splutter add the cumin seeds and the urad dal.
-After 2-3 seconds add the dry red chilly and the chopped onion.
-Saute for a minute and add the green chilly and the chopped ginger.
-Now add the grated carrot and the coriander leaves.Saute for a minute.
-Add in the Semolina and saute for 2-3 minutes on medium flame (be careful not to burn).Also add the salt and mix properly.
-Now add the boiling water and give a quick stir(so that the semolina and salt gets mixed properly without forming any lumps).
-Mix well stirring till the water gets absorbed completely and the upma gets cooked,cover it with a lid for 4-5 minutes on low flame.
-Now switch off the flame,fluff up the upma and serve.
*Adding carrot and coriander leaves is optional.Instead of coriander leaves you may add curry leaves and veggies of your choice..beans,green peas etc..or make it just plain without any veggies.


Thursday, November 28, 2013

Potato Fries



Ingredients
Potato                     1 medium
Chilly Powder        1 tsp
Turmeric Powder    1/4 tsp
Curry leaves           1 sprig
Salt                         a little
Oil                          for shallow frying

 Method of Cooking
-Peel,wash and then cut the potatoes into 2'',a little thick,long pieces.
-Add chilly powder,salt, turmeric powder and mix well with the potato pieces.
-Heat oil in a large frying pan, add the curry leaves and the potato pieces.
-Fry till golden brown on medium flame,flipping 1 or 2 times in between.
-Off the flame.Keep the frying pan in a slanting position and take out the fries using a slotted spoon.Transfer onto a plate lined with tissue papers.
-Serve hot with rice.


*The potato I used weighed 360 g.
*Use oil like how you do for frying fish.
*It will be crisp outside and soft inside.
*After mixing the powders,don't keep for long...fry them fast.
                       

Wednesday, November 20, 2013

Dates (Eethapazham) Fry

Ingredients
Dates                     12-15
Coconut grated       3/4 cup
Cashew nuts            30 g (as per taste)
APF/Maida             3/4 cup
Rice powder            1 tbsp
Salt                        to taste
Water                     3/4 cup + 2 tbsp(approx) 
Salt                        to taste
Oil                         to deep fry
 

Preparing Method
-Coarse grind the cashew nuts. 
-Remove the seeds of the dates and grind the dates along with the grated coconut little by little using the small jar of the mixi.
-Now mix this with the powdered cashew nut well till incorporated.Make small balls out of this.
-Heat oil in a wok.
- Meanwhile in a bowl mix both the flours along with the salt.Add water little by little and make a smooth batter.
-When the oil becomes hot, dip each ball in the batter and deep fry in the oil till golden brown.
-Remove the balls from oil using a slotted spoon and transfer onto a plate lined with tissue paper.

*Use good quality soft dates.It will be easy to grind.
*The batter should neither be too thick nor too thin.
*You can increase or decrease the amount of coconut and cashew nuts according to your taste.


                

Wednesday, November 13, 2013

Chettinad Chicken Curry

Ingredients
1.Chicken           1 kg

2.Onion                    2 large
   Tomato                  3 medium
   Cinnamon              1'' piece
   Cardamom              3 nos.
   Cloves                     3 nos.
   Coriander leaves      1/4 cup
   Oil                        2-3 tbsp

3.Shallots/small onions   12 nos.
   Coconut (grated)        1 cup
   Ginger                        1 1/2'' piece
   Garlic cloves               8 nos.
   Pepper powder           1 tsp
   Fennel seeds                1 tbsp
   Kashmiri red chilli powder  2 tbsp
   Turmeric powder               1 tsp
   Salt                             as needed
   Water                        3/4 cup + a little more if needed 
Preparing Method
-Grind all the ingredients under 3 into a smooth paste with the given amount of water.
-Now marinate the chicken pieces with this ground paste and keep in refrigerator for half an hour.
-Cut the onion into thin slices and the tomatoes into small pieces.
-Heat a kadai /wok and add oil.
-Now add the whole spices and the onions and saute till the onion turns golden brown.
-Add in the chopped tomatoes and cook till soft.
-When the tomatoes are done add the marinated chicken(along with the complete paste).Mix well.
-Add a little water if needed also check the salt and add if needed.
-Cook till the chicken is done.
-Off the stove.Garnish with coriander leaves and serve.
 



Tuesday, November 5, 2013

Pumpkin Halwa

Ingredients
Pumpkin grated     3 cups(tightly packed)
Milk                      4 cups
Sugar                   1 1/4 cup(or as the sweetness of the pumpkin)
Ghee                  1/4 cup
Raisins                a few
Cashew nuts       a few
Cardamom          2-3 
Cardamom powder  3/4 tsp

Cornflour         1 tsp
Milk                 1 tbsp
(Mix this and keep aside)*
 Method Of Cooking
-In a non stick saucepan add the grated pumpkin and milk.Boil till the pumpkin gets cooked(becomes tender) and the milk reduces in volume(slightly thick).
-When this mixture cools blend this till smooth (in a blender).
-Now heat a heavy bottomed deep vessel ,add 1/2 of the ghee to this and add 2-3 cardamom pods.
-Pour in the blended mixture and stir for 5 to10 minutes.
-Now add sugar and keep stirring at intervals in the beginning and then without taking hands in the end.
- Heat a non stick frying pan add ghee and fry the raisins and nuts.
-When the halwa starts thickening add this fried raisins and nuts along with the ghee.Also add cardamom powder.
-Add the corn flour milk paste* and mix well for sometime.
-Remove from fire when it reaches the consistency with the color changed to a golden brown.
-Transfer this into a greased bowl and serve when a little cooled.
-Delicious halwa is ready :)
*Once the halwa has reached the consistency don't keep for a long time on the stove top,immediately transfer onto a greased bowl.Otherwise it might get harden.
*Be careful while stirring, use oven gloves and a long handled spatula.
*This tastes best when completely cooled.







Friday, November 1, 2013

Muringakka Chemmeen Curry/Drumstick Prawns Curry

Ingredients
Prawns                    250 - 300g (cleaned)
Drumsticks              3 (tender ones)
Onion                   1 big
Tomato                 1 big
Garlic cloves              2 crushed
Green chilly              2 slit lengthwise 
Chilly powder          11/4 tsp
Coriander powder   2 tsp
Turmeric powder     1/2 tsp
Water                       2 cups 
Salt                         as needed
Curry leaves             2 sprig
Oil                           2 tbsp

Coconut grated        1 cup
Turmeric powder      1/4 tsp
Water                      3/4 cup
Method of preparing
-Cut the drumstick into 2 ''pieces lengthwise,chop the onion and tomato finely,crush the garlic pods and slit the green chillies and keep aside.
-In a blender add grated coconut,turmeric powder and water,grind this into a smooth paste and keep aside.
-Heat a pan and add oil.
-Now add the chopped onion.Saute well and add green chilly,garlic and curry leaves.
-When the onions turn transparent add in the chopped tomatoes,saute well till the tomatoes become soft.
-Add all the powders and saute till the raw smell goes (on low flame without burning).
-Add water and when the water starts to boil add the drumstick pieces.
-When the drumsticks are 3/4th done add in the prawns and cook till done.
-When both are cooked well ,add the coconut paste,stir well and let it boil for a minute.Now turn off the flame.
-Can be served with rice or rotis.
  
                      

Tuesday, October 29, 2013

Kaipola / A Simple Plantain Cake

 Ingredients 
Plantain (ripe)       1
Eggs                     3
Sugar                    1 tsp + 5 tbsp(leveled spoon)
Milk Powder         1 tbsp
Cashew nuts (broken)   1 sp
Raisins                         10-12 nos
Cardamom powder       1/2 tsp
Ghee                          1 tsp + 1 tbsp
 Method
-Cut the plantain into four parts (cut vertically twice into halves) and then slice them into small pieces.Keep this aside.
-In a frying pan heat 1 tsp of ghee and fry the broken cashew nuts till golden brown,remove and  then add the raisins and fry till it puffs.Remove the raisins from the ghee and to the same ghee add the chopped plantain pieces,1 tsp sugar and saute well till golden brown.Keep this aside.
-In a blender add  the eggs,5 tbsp sugar,cardamom powder and the milk powder.Blend this till everything mixes well(blend for 1 or 2 minutes).Pour this mixture into a bowl along with the fried cashew nuts,plantains and raisins.Mix well.
-Heat a non stick cake pan,add ghee ; spread on all sides and pour the plantain-egg mixture.Cover the pan with a lid and keep on a low flame for 15 to 20 minutes till cooked.
*You can also steam and prepare this cake.


Sunday, October 27, 2013

Vazhuthananga (Brinjal) Theeyal



My sis and her family were here in Doha for 2 weeks to celebrate Eid with us...and yesterday she went back to Sharjah :( really missing her little one Z (3 yrs).Actually my children are missing him even more.Any way,Alhamdulillah ,she had a nice time here(actually she was born and bought up here till some years in school).Except a few places rest all were a complete change for her...Yes,Doha has changed a lot in these years.
   Actually today's recipe is her preparation 'Vazhuthananga Theeyal'.These 2 weeks afternoon meals were no less than a 'Sadhya'.Evenings were always out Parks,Museum,Malls...along with  cakes chaats,mousses,twisters etc...2 weeks just flew away like 2 days :( but thinking positive, it was an unexpected visit :)
   Now coming to the recipe

Ingredients
Brinjal            4 (cut into small cubes)
Shallots          8-10 (thinly sliced)
Green chilly     2 nos (slit lengthwise)
Tamarind          lemon size
Water              1/4 +1/4 cup
Sugar              1/2 tsp
Salt                  as needed

Mustard seeds             1 tsp
Dry red chillies           2 nos.
Curry leaves             1 sprig


Oil                  2 tbsp+1tsp

Coconut grated     3/4 cup
Shallots                3-4 (roughly chopped)
Garlic                   3 cloves ( ''           ''    )
Fenugreek seeds           1/4 tsp
Red Chilly powder       1 1/4 tsp
Coriander  powder      3/4 tsp
Turmeric powder         1/2 tsp

 Method of preparation 
-Soak tamarind in 1/4 cup warm water and extract the juice.Keep this aside.
-Heat 1 tsp oil in a pan and saute the grated coconut for some time then add the shallots,garlic,fenugreek seeds and roast till the coconut turns golden brown.Now simmer the flame and add turmeric powder,chilly powder and coriander powder.Saute for 2 -3 minutes and off the flame(be careful not to burn).Once cooled  grind this into a smooth paste without adding water.
-Heat 2 tbsp oil in a cooking pan and add the mustard seeds,when it splutters add the dry chilly and curry leaves.Now add the shallots and brinjal along with green chillies.Saute for some time.Add 1/4 cup water,salt and tamarind juice.Cover and cook for sometime.
-When the brinjal is almost done add the grounded coconut,stir and mix well.Cook on low flame for 5 minutes.Lastly add the sugar and stir well.When the gravy thickens switch off the flame.
-Serve as a side dish with rice. 

Tuesday, October 22, 2013

Kaara Appam



This is a simple way of making Kaara Appam without using eggs or sugar.This can be served as a breakfast with your favorite curry or use as a snack item with tea..This type of Kaara appams are usually prepared in most of the houses at the Kannur side and these are called 'Kaara Appam' because it is prepared in a"Kaara''/aebleskive pan
 

Ingredients needed 
White Rice/Pachari           1 cup
Cooked parboiled rice       1/2 cup+2tbsp 
Water             1/2 cup + a little
Salt                1/2 tsp (as needed)
Oil             for deep frying
Method
-Soak rice for 2-3 hours.Wash drain and then grind it together with the other ingredients till smooth.
-Heat the kaara/aebleskive pan and pour oil in each mould.
-When the oil is hot, pour a ladle of the batter in each mould till 3/4th.
-Cook on medium heat.When it rise, flip(using a fork slowly turn over) and cook the other side also.
-Once cooked remove from the pan on a tissue paper.Serve with your favorite (spicy) curry.

 *Once cooked it will float in the oil.

Wednesday, October 9, 2013

Pepper Chicken Masala

 Ingredients
For Marination
Chicken pieces        600g (medium size)
Pepper powder    3/4 tsp
Turmeric powder  1/2 tsp
Lemon juice            11/2 tsp
Salt                    1/2 tsp
For The Masala
Onion              3 large(thinly sliced)
Tomato             1 large(''          ''    )
Ginger paste       11/2 tbsp
Garlic paste         11/2 tbsp
Green chillies          3 (slit vertically)
Peppercorns       1/2 tsp
Fennel seeds        1 tsp
Cinnamon            small piece
Cardamom                  1
Cloves                           6
Dry red chillies                  2
Pepper powder            13/4 tsp
Chilly powder(kashmiri)     1/2 tsp
Garam masala            3/4 tsp
Lemon juice              2 tsp
Salt                          as needed
Water                    3/4 cup
Curry leaves             2 sprig
Coconut oil           3 tbsp
Method of cooking
-Wash,drain and marinate the chicken pieces with salt, lemon juice,turmeric and pepper powder and keep in the refrigerator for 1/2 an hour.
-In a non stick kadai /wok, heat oil and add the fennel seeds.When it starts to splutter add the pepper corns, dry red chillies,cinnamon,cardamom,cloves,curry leaves and then add in the sliced onion. Add a little salt and saute.
-Now add the slit green chillies,ginger and garlic paste.Saute well till the onions are done.
-Keeping the flame very low add the chilly powder,pepper powder and garam masala.Stir for a minute.
-Now add the tomatoes and cook till soft(keep the flame on medium).
-Now add in the marinated chicken pieces and mix well .Saute for 5 minutes till the masala gets sealed on the chicken well.
-Add water and mix well.Cover the pan and cook till the chicken is done and the gravy reduces and coats the chicken well.Add lemon juice and curry leaves,mix and off the flame.Pepper chicken masala is ready to be served.


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