Wednesday, December 16, 2009

BEEF PIRALLAN!!!



Beef - 1 kg
Ginger(small pieces) - 1 cup
Garlic(small pieces) - 1 cup
Shallots(chopped ) - 20 no s
Turmeric Powder - 1/4tsp
Coriander Powder - 1 tsp
Red chilly powder - 1 ½ tsp
Garam Masala - 1 ½ tsp
Tomato( finely chopped) - ½ cup
Green Chilly(round pieces) - 4 no s
Water -
Coconut Oil -
Salt - for Taste
Curry Leaves -
Pepper Powder - ½ tsp


How to Prepare:

1. Clean the beef and keep aside.
2. Take a pressure cooker put the cleaned beef into it ,then add ½ cup of ginger, ½ cup of garlic ,shallots about 10 no s ,1/4 tsp of turmeric powder ,1 tsp of coriander powder ,1/2 tsp of red chilly powder ,1/2 tsp of garam masala , ½ cup of chopped tomato ,Green chilly ,salt for taste , a hand full of curry leaves and enough water should be added for cooking. Close the pressure cooker with a lid and should wait till 6 to 7 visil minimum and maximum 8 visils.
3. After boiling ,open the lid and put the flame in high mode for 10 minutes so that the water would drained out. Put off the flame.
4. Take a pan ,add 3 tabs of coconut oil, add ½ cup of ginger ,1/2 cup of garlic and sauté it until becomes fry ,then add shallots chopped about 10 no s ,a hand full of curry leaves ,sauté well ,then add coconut pieces about 3 tabs and sauté well along till it becomes light brown and add 1 tsp of red chilly powder and mix along for 2 minutes.(simmer)
5. Put the coked beef into this pan and mix with this texture and leave it for 5 minutes so that the water can completely drained out. Then finally sprinkle 1/2 spoon of pepper powder mix again and leave it for 2 minutes at a simmer mode and after that put off the flame.
6. Serve it in a dish. Beef Piralan is ready for use..


Monday, December 14, 2009

NEIMEEN POLLICHATHU...(*nadan ruchi*)!!!!


1. Queen Fish(neimeen) - 2 pieces
2. Onion(finely chopped) - ½ cup
3. Tomato(finely chopped) -1/2 cup
4. Ginger(finely chopped) - ½ tsp
5. Garlic(finely chopped) - ½ tsp
6. Coccum water(kudampuliyude neeru) - ½ tsp
7. Lemon juice - ½ tsp
8. Red chilly powder - ¼ tsp
9. Turmeric Powder - ¼ tsp
10. Pepper powder - ½ tsp
11. Saunf powder - ¼ tsp
12. Coconut Milk - ½ cup
13. Water - ¼ cup
14. Coconut Oil - 3 ½ tabs
15. Salt - to taste
16. Vazhayila - 2 no s


How to Prepare:


1. Apply a little bit Red chilly powder, Turmeric powder and salt on both sides of queen fish and Fry both sides with a table spoon of coconut oil and keep it aside.
2. In that same pan Add another table spoon of coconut oil then add ½ tsp of ginger ,1/2 tsp of garlic ,1/2 cup of finely chopped onions and sauté it until it becomes a light brown color. Then add finely chopped tomato , ¼ tsp of red chilly powder ,1/4 tsp of turmeric powder , !/2 tsp of pepper powder , ¼ tsp of saunf powder and a little bit of salt and sauté it well for 2 minutes in a simmer mode.
3. Then add coccum water(kudampuliyude neeru) and a little bit of water into this and mix well and close with a lid for boiling well and the water should drain out.after that open the lid and add ½ cup of coconut milk into this texture and mix well and have to boil well. For boiling again close with a lid. Few minutes after open the lid and mix well the semi thick texture and switch off the flame.
4. Take 2 piece of vazhayila hot it in flame apply a table spoon of coconut oil with hands inside the vazhayila and apply the semi thick texture at both sides of fried fish and cover with this vahzyila and again put this in pan or tava for fry it(pollikaan).turn both the sides of vazhayila for fry it for 5 to 7 minutes.
5. After that you can take it out from pan and can serve it with a piece of lime and can enjoy the nadan neimeen pollichathu..(Queen Fish Pollichathu)…

Saturday, December 12, 2009

"MUTTA THRESSIYAA."



Rice Flour - 2 cup
Coconut Milk - 1 ½ cup
Egg - 1 no
Crushed Sugar - 6 to 8 tabs
Vanilla Essence - 1 tabs
Lemon Yellow Color - a pinch
Honey - 1 tsp
Coconut Oil - for use.



How to Prepare:


1. In a big bowl put 2 cup of rice flour, add 1 ½ cup of coconut milk into this and mix well with a spoon like idly batter consistency. Then add one egg, crushed/grinded sugar along and beat mix it well. Add a tabs of vanilla essence and lemon yellow color along with this and mix well keep it aside for few minutes.
2. Take a non stick pan Add 3 tabs of coconut oil ,when it gets hot put a big spoon full of rice flour batter into this hot oil and turn both the sides for frying just like we make dosa.
3. In a serving plate serve it with a tissue paper and garnish with honey on the top of eggthresiyaa(MUTTATHRESSIYA)…

Thursday, December 10, 2009

"MASALA IDDLI"...(MY VERSION)



Iddli(cut into big square pieces) - 4 to 6 no s
Onion( chopped) - 1 cup
Green chilly(round piece) - 3 no s
Tomato( big chopped) - 2 no s
Red chilly powder - 1 tsp
Turmeric Powder - ¼ tsp
Garam Masala - 1 tsp
Asafetida Powder - 1 tsp
Pepper Powder - ¼ tsp
Water - ½ to ¾ cup
Mustards seeds - 1 tsp
Red chilly(broken) -3 no s
Black gram dal - 1 tsp
Curry leaves - 3 to 4 no s
Coriander leaves(chopped) - 2 tabs




How to Prepare:



1.Take a pan, add 2 tsp of coconut oil, mustard seeds, broken red chilly, Black gram dal, and curry leaves and sauté it well. Then add a cup of chopped onions and green chilly and sauté it well until it becomes a light brown color.
2.Now add 1 tsp of red chilly powder, 1/4 tsp of turmeric powder, 1 tsp of asafetida powder, 1/2 tsp of pepper powder and 1 tsp of garam masala along sauté well for 1 minute and add the big chopped pieces of tomato and mix well and leave it for 2 minutes at a low flame. Add a ½ cup or if u want ¾ cup of water can add and close with a lid for 5 to 7 minutes for boiling at a low flame.(you can add coconut milk instead of water )
3.After boiling when the water get drains add the big square pieces of Iddli into this texture and mix gently and add chopped coriander leaves on the top of iddli masala.
4.Serve it in a dish and can garnish with coriander leaves or dry fruits.

Wednesday, December 2, 2009

STEAMED BANANA PUDDING WITH DARK CHOCOLATE


All purpose Flour(Maida) - 1 ½ cup
Baking Powder - 1 ½ tsp
Chocolate(combo) -a large piece
Raw Bust Banana -2 no s
Butter -100 gm
Crushed Sugar -6 to 8 tabs
Egg -1 no s
Milk -1/4 +1/4 cup




How to Prepare:


Take a bowl and put the Flour (Maida) into it and add 1 ½ tsp of baking powder and 100gms of butter and mix well. (Just like the preparation of making Puttu at home.)
In a blender or mixer, grind well the raw bust banana along with 6 to 8 tabs of crushed sugar and keep it aside.
Take a big vessel put an egg into it and beat well with 1/4 cup of milk and mix it. Then add the raw bust banana texture which had already prepared mix along with egg texture. Then add the Maida batter along with this texture and mix well.( if the final batter look thick then you can add 1/4 cup of milk finally into this and can mix easily to get a medium thick batter)
Break the large piece of combo chocolate into pieces and add with this final batter and mix again.
Take a Round Aluminum Dish , spread some Butter all over the dish inside put the Final Texture into it Cover with aluminum foil paper and place the dish in a steamer or pressure cooker(without weight) for 45 minutes for full steaming.
After 45 minutes put off the flame and take the dish from steamer ,remove the foil paper and place it under fan for 10 minutes and you can cut it into any shape as you wish and enjoy the Steamed Banana Pudding.

Sunday, November 29, 2009

POTATO PANEER GRAVY(MY VERSION!!!!)


v Potato(small square pieces) - 3 no s
v Paneer(small square pieces) - 200 gm
v Onions(Small cut pieces) - 2 no s
v Green Chilly(round cut pieces) - 4 no s
v Red Chilly (broken pieces) - 4 no s
v Turmeric Powder - 1 tsp
v Kashmiri Chilly Powder - 1 ½ tsp
v Coriander Powder - 1 tsp
v Garam Masala(optional) - 1 tsp
v Mustard - 1 tsp
v Salt - to taste
v Water -
v Curry Leaves -
v Oil( any refined oil) -2 tsp



How to Prepare:

v Take a Nonstick Pan, add 2 tsp of any refined oil into it, when it gets hot , put 1tsp of mustard seeds, then 4 broken pieces of red chilly and a few curry leaves and sauté it well. Then add round cut pieces of green chilly sauté well and put the small cut pieces of onions into it and mix well along at a low flame for 2 to 3 minutes.
v Add 1 tsp of turmeric powder , 1tsp of coriander powder , 1 ½ tsp of kashmiri chilly powder and salt to taste and sauté well for 1 minute then immediately add the small cut pieces of potato into this texture and mix well and put some water about ½ cup (is for a semi gravy if u want more gravy then you can add 1 cup of water as your way of consistency) and close with a lid for 10 minutes at a low flame so that the potato gets boil.
v After 10 minutes open the lid then mix the texture again and then put the small square pieces of fresh paneer into this and mix slowly again with the texture and keep it for 5 to 8 minutes at a low flame for easily boiling at this stage add 1 tabs of tomato sauce for balancing the consistency of gravy.
v After that put off the flame, and serve it a dish for hot use.
v For garnishing put a few coriander leaves on the top of potato paneer gravy.

Saturday, November 28, 2009

VANILLA CUSTARD PUDDING.


Milk - 2 litre
Vanilla Custard Powder - 3 tbs
Vanilla Essence -1 1/2tsp
Gelatin - 1tbs
Sugar - 5 to 8 tbs
Fresh Cream - 2 cup
Ice Water - ½ cup


How To Prepare:


1. Take ½ cup of ice water and put 1 tbs of gelatin into it and mix well. keep it in side.
2. Take ½ cup of milk (not Boiled) and add 3 tabs of Vanilla Custard Powder into it and mix well then keep it aside.
3. Take a Nonstick Pan ,heat it ,and put the rest of milk into the pan and ,add 5 to 8tbs of sugar into this and mix well the mixture at a low flame and wait for the milk to get boil.
4. After boiling put the gelatin mixture in the pan and mix it, then add the Vanilla Custard Powder which had already prepared in plain milk into the boiling texture and also add 1 tbs of Vanilla essence and mix all the things along very well.
5. Put off the flame and take the pan from burner and keep it under fan for 10 minutes to get little cold.
6. Add 2 cup of Fresh Cream into this cold texture and slowly mix it well.
7. Take a Square Glass dish and Put the whole texture into the glass dish and keep it inside the freezer for 1 ½ hours and after that take it out and keep the dish in normal refrigerator.
8. You can cut the pieces in square, rectangle or whatever shape you like.
9. For Garnishing you can put almonds and broken cashews on the top of Vanilla Custard Pudding.



Sunday, October 4, 2009

"SPICY CRAB MASALA"........IN AN AUTHENTIC SOUTHERN STYLE!!


1. Crab -4 no s
2. Mustard -1/2 tsp
3. Red Chilly -3no s
4. Ginger -1 big piece
5. Garlic -5 no s
6. Grated Coconut -1 cup
7. Shallots -5 to 8 no s
8. Turmeric Powder -1/2 tsp
9. Red Chilly powder -1 tsp
10. Coriander Powder -2 tsp
11. Garam Masala -1 tsp
12. Onion( finely chopped) -2 no s
13. Green chilly(optional) -3 no s
14. Curry Leaves -
15. Coconut Oil -2 ½ tabs
16. Water -1 cup
17. Salt -

How to Prepare:
( In a Blender Put 1 cup of Grated Coconut 5 to 8 no s of Shallots and a little bit of water and blend it well to get a medium paste and keep it aside .)


1. Cut the Crab into Pieces and Clean it well and keep it aside.
2. Take a Kadai , and Add 2tbs of oil then put mustard ,broken red chilly and curry leaves and sauté it well then add finely chopped ginger garlic pieces and sauté well .
3. Add the finely chopped onions , green chilly , put ½ tsp of turmeric powder ,1tsp of red chilly powder ,2 tsp of coriander powder , 1 tsp of garam masala ,sauté well.
4. Put the Cleaned Pieces of Crab into this masala texture for 5 minutes at a low flame.
5. Add the Blended coconut paste into this texture and add about ½ or for more gravy you can add up to 1 cup of water and mix well ,add salt for taste at this stage of cooking.
6. Close with a lid for boiling about 5 to 10 minutes at a low flame.
7. After 10 minutes put off the flame ,open the lid and Add ½ tabs of oil for balancing the taste of spicy crab masala.
8. Garnish it with Curry Leaves and can serve it hot.


(Crab is not available in every season...but when it is available dont forget to try this recipie because its really very spicy and tasty...)

Wednesday, September 23, 2009

KICCHADI...(AN AUTHENTIC KERALA DISH)



1. Cucumber -1 /4 kg
2. Green chilly -5 no s
3. Grated Coconut -1/2 cup
4. Cumin seeds -a pinch
5. Mustard -1/2 tsp
6. Red chilly(broken) -3 no s
7. Yoghurt -1/4 cup
8. Coconut Oil -1 ½tbs
9. Curry Leaves -
10. Coriander leaves -
11. Salt - to taste


How to Prepare:

1. Take the Cucumber, peel it and cut into small pieces .
2. Take a kadai or pan ,add 1 ½ cup of water and put the cucumber pieces and a pinch of salt into it and cook it well till the pieces get boiled for about 5 to 8 minutes at a medium flame.
3. In a Mixer, add ½ cup of grated coconut and Cumin seeds and a little bit of water and blend it well .
4. Then just crush a little bit of mustard and green chilly and keep it in a plate other wise you can cut the green chilly into 2 pieces and can add at first when the cucumber pieces get boiled.
5. When the cucumber gets boiled put the liquid form of grated coconut into the kadai and mix well and add the crushed green chilly and mustard into it and mix well and also add yoghurt and take off the flame and mix well.
6. In an another pan put 1 ½tbs of oil then put the mustard and red chilly and curry leaves and sauté it well and take off the flame and put this into the above texture and mix well.
7. Serve this in a dish and for garnishing put the Chopped Coriander Leaves on the top of it...



Sunday, September 20, 2009

GO VEG PULAAV.."MUMMY'S LOVE MUMMY'S SPECIAL"


1. Biriyani Rice -2 cup
2. Carrot (finely chopped) -1
3. Beans (round chopped) -1/2 cup
4. Shallots(finely chopped) -10 to 15 no s
5. Bread crumbs -3 to 4 slices
6. Cardamom(crushed) - 5 no s
7. Cloves -5 no s
8. Cinnamon -1 piece
9. Pepper Powder -a pinch
10. Boiled Water -4 cup
11. Ghee - 6tbs
12. Salt -to taste
13. Nuts -1o no s
14. Coriander Leaves(finely chopped) -3tbs
15. Garam Masala/Pulaav Masala -1tsp

How to Prepare:


1. Clean the Rice and Soak it for 15 to 20 minutes.
2. In a Pan(bottom thick) ,add 4tbs of ghee when it get melts put cloves, cinnamon and sauté well ,then add the finely chopped carrot into this and shallow fry it for 5minutes and then the round chopped beans into this and sauté well for few minutes and add 1 tsp of garam masala also and mix well.
3. Add the cleaned soaked Rice into this and fry the rice at a medium flame for minimum 4 to 5 minutes don’t deep fry it ,then add 4 cup of boiled water into the pan with salt to taste and add the crushed cardamom into this and mix well and cover it with a lid at a medium flame for 5 to 8 minutes.
4. Take another kadai ,add 1tbs of ghee when it get melts put the finely chopped shallots into it and deep fry it and keep it in a plate. Then add 1tbs of ghee and put the bread crumbs into it and fry it well for 2 to 3 minutes and keep it in another plate.
5. After 5 to 8 minutes open the lid of pan ,the rice will be ready to have then take off the flame and , put the fried shallots and fried bread crumbs into the pulaav and mix well. just taste the rice if you need more salt then you can add salt now to this and mix again.
6. Sprinkle a pinch of pepper powder on the top of pulaav and garnish with coriander leaves on the top of pulaav.

Saturday, September 19, 2009

CORIANDER CHICKEN MASALA.







1. Chicken - 1 ½ kg
2. Shallots -8 no s
3. Onion - 3 no s
4. Green chilly - 3 no s
5. Cardamom - 3 no s
6. Cloves -2 no s
7. Aniseed - ½ tsp
8. Cinnamon -2 piece

To Marinate :

9. Kashmiri chilly powder - 1 ½ tsp
10. Coriander powder - 2 tsp
11. Turmeric Powder - ½ tsp
12. Pepper Powder -1/4 tsp
13. Garam Masala -2 tsp
14. Chicken Masala(if needed) -1 1/2tsp
15. Coriander Leaves (chopped) -4tsp
16. Oil / Ghee -
17. Salt -to taste
18. Tomato Sauce -2 tsp


How to Prepare:


1. Clean the chicken and apply the above listed powders for marinate the chicken from 9 to 14 and add salt for taste and keep it for at least ½ an hour or maximum 1 hour.
2. Take a kadai put 3tbs of oil(refined or coconut) or ghee , put crushed cardamom ,cloves ,1/2tsp of aniseed and 2 pieces of cinnamon and sauté it well. Add finely chopped onions sauté well till it becomes golden brown ,then green chilly mix well and put the flame in low simmer.
3. By this time for the extra fragrance and for the delightful taste you can add again 1 tsp of coriander powder ,little turmeric powder 1/2tsp of kashmiri red chilly powder and 1 tsp of garam masala and sauté the texture well for 5 mins.
4. Now put the marinated chicken into this kadai and mix well with the texture for 2 mins.
5. Add about ½ cup of boiled water into this texture to cover the chicken for boiling.
(if you want more gravy add more water and if u expect semi gravy then add little water that is I quoted here ½ cup of water.)
6. Close with lid and put it in low flame for about 5 to 8 minutes minimum for boiling the chicken well, After that open the lid and add 2tsp of tomato sauce and mix well and put the finely chopped coriander leaves on the top of the texture and take off the flame.
7. Finely add 1 tbs of ghee on the top of gravy for balancing the taste of coriander chicken masala.
8. For garnishing you can add the deep fried shallots and ghee fried nuts on the top of coriander chicken masala .



Thursday, July 23, 2009

ERIVAPPAM.( NALLUMANI PALAHAARAM).


1. Dosa Batter -2 cups
2. Onions (thin sliced) -1 1/2CUP
3. Green Chilly (round sliced) -4 no’s
4. Salt -for taste
5. Ginger(thin sliced)(optional) -2 no’s
6. Ghee -about 1 cup



NB:( you need an unni appam maker(appakkara) for this otherwise idly maker can also use will look like flat in shape .)

How to Make:

1. Mix the onions, green chilly , ginger and salt very well.
2. In an unni appam maker put 1 tbs of ghee in each holes and add this batter in the holes and fry till it become golden in color.
3. Serve it with Red chilly sauce.

Tuesday, July 21, 2009

FRIED CHILLY TAMARIND PULP(THARAVADU PULI).


1. Shallots -8 to 10 no’s
2. Green chilly -4 no’s
3. Ginger -2 tbs
4. Mustard Seeds -1tbs
5. Red chilly -4 no’s
6. Tamarind -a big ball size
7. Water -1/2 cup
8. Curry Leaves -
9. Salt -for taste
10. Coriander Leaves -



How to Make:

1. Heat a kaddai , add 1 1/2tbs of coconut oil , then mustard seeds , red chilly and curry leaves mix it well.
2. Add chopped ginger , green chilly and chopped shallots fry it until it become golden in color .
3. Then add the squeezed tamarind juice , 1/2cup of water , salt and keep it for boiling about 5 minutes at high flame.
4. After boiling take off the fire.
5. Before serving add coriander leaves on the top of texture.

BAVERIAN CREAM ( A CARAMALIZED FLAVOUR)


this is a holiday sweet especially for kids..Try it Mummy......."itz so yummy"!

1. Milk -2cup
2. Gelatin -2tbs
3. Powdered sugar -2cup
4. Egg -6 no’s
5. Whipping cream -2cup
6. Boiled Water -1cup
7. Ice Water -1/2cup
8. Butter -1tbs
9. Vanilla Essence -1tsp
10. Almonds or Pistachios -10 no’s


NB: (Gelatin should be kept in 1/2cup of ice water for soaking)



1. Take 6 no of eggs and separate the egg white from the egg and beat the yellow very well.
2. Take a big pan ,add 1cup of boiled water and in that put 1 ½ cup of powdered sugar and mix slowly until it became a light brown color at a low flame. (It will look like a sugar syrup).
3. When it starts boiling add 2cups of milk into it and mix gently and take off the fire .
4. Take the beated eggs yellow and put it into this texture and mix slowly
5. Add the soaked gelatin into this texture and mix gently and then put this caramelized milk for cooling (5 to 10 minutes).
6. In a blender add 2cups of frozen whipping cream and blend it well.
7. This whipping cream should be put it into the caramelized milk and also add 1tsp of vanilla essence and then mix gently for 2minutes.
8. Take a vessel which is having a thick bottom layer ,spread the butter , then put this caramelized Cream into this dish and keep this dish in the freezer for 1 1/2hour and after that remove it from the freezer and keep it for normal cooling inside the refrigerator for 10 hours.
9. Before serving put almonds or pistachios on the top of Caramelized cream.
(you can cut it in square,rectangle or whatever shapes you like).

SHALLOTS AND OKRA CURRY.(ULLI THEEYAL)


You must be thinking that what is this shallots and okra means...heheeeeeeeeee! it znothing but the nadan ulli vendakka theeyal.....Now u can Check it out...



1. Shallots -6 no’s
2. Okra(ladies Finger) -6 nos
3. Green chilly -4 nos
4. Red chilly -3 nos
5. Shallots(round cut piece) -1tbs
6. Turmeric powder -1/2tsp
7. Red chilly powder -1 1/2tsp
8. Coriander powder -2tsp
9. Tamarind( small ball size)-its pulp
10. Coconut Oil -1 1/2tbs
11. Salt(for taste) -
12. Curry Leaves -
13. Mustard Seeds -1/2 tsp
14. Fried coconut -1cup


For Fried Coconut:

In a hot pan put 1 cup of grated coconut and fry it in a high flame until it becomes a golden reddish color.


How to Make:


1. In a hot pan add 2cups of water, 6 no of shallots , green chilly , ladies finger(long cut piece) ,turmeric powder ,red chilly powder and coriander powder and mix gently and put in a medium flame for well boiling.
2. When the texture get half boiled add tamarind pulp and salt as well .
3. In a blender add 1cup of fried coconut and blend it well without water.
4. Put this blended texture to half boiled texture and mix well.
5. In another small pan heat a little bit of oil ,then saut the mustard seeds ,red chilly ,about 1tbs of round cut piece of shallots and curry leaves , saut it well and take off the fire put this fried texture into boiled texture and mix gently.
6. Before serving add Coriander leaves ,and fresh curry leaves on the top of texture.

Monday, July 20, 2009

THE TOMATO MASALA.


Tomato - 4no’s
Onions (finely chopped) -2 nos
Garlic ( chopped) -4nos
Green chilly -2nos
Red chilly Powder -1tsp
Coriander Powder -2tsp
Turmeric Powder -1/4spoon
Garam Masala -1tbs
Curry Leaves -
Coriander Leaves -
Salt -
Tomato Sauce -2tbs
Refined Oil -1 1/2tbs


How to Make:

1. Take a pan heat the oil then , short the Mustard seeds ,Red chilly , and curry leaves into it.
2. Add the Garlic ,green chilly ,chopped onions and mix gently in a medium flame ,then add turmeric powder , red chilly powder ,Coriander powder mix gently and heat it for 5 to 8 minutes.
3. Add Tomato and mix well ,and a little bit of water for boiling the texture and keep it in a medium flame for 5 minutes .
4. After boiling add 2tbs of tomato sauce into the texture and mix gently ,take off the flame.
5. Before serving Add finely chopped Coriander leaves on the top of texture.

Thursday, July 16, 2009

THE SPICY NADAN CHALLIPPU.(A SIMPLE VEGETERIAN RECIPIE)


Hey……this is a simple and small recipe especially for working women. As in day today life everyone were busy to make at least one or two curries for daily lunch and they will become tired by making this. For that I thought to help these ladies to do less work in their kitchen and can spent a little more time with their family….so this is the recipe for all working ladies, oooooooops!!!!!!!! Naaaaaaaaaa…..for everyone who love to spent not much time in kitchen
You can use this recipe with Rice and Yoghurt ,”Otherwise also can use it okkkkkk...hehehe….”




1. Shallots -6 to 7 no’s
2. Green chilly -2nos
3. Red chilly -2nos
4. Tamarind -a small piece
5. Salt -1/2tsp
6. Water -1/2cup
7. Coconut oil -1tsp

How to Make:


1. Take a small steel vessel put the shallots and green chilly in that and crush it. You can use crusher also.
2. Take the red chilly and burn the chilly in direct flame and after burning take of the flame and put that along with the crushed green chilly and shallots again crush once with hands.
3. Add water into this crushed texture, then add tamarind piece and salt( if u like u can squeeze the tamarind now) and mix well with hands.
4. Serve it by adding coconut oil on the top of texture.


FROZEN PISTA SORBETS.


1. Milk -2cup
2. Condensed Milk -1/2tin
3. Crushed Sugar -2tbs
4. Pista Essence -1tsp
5. Food Color(green) -2drops.



How to Make

1. Take a big vessel or bowl.
2. In that add 2 cups of milk, then 2tbs of crushed sugar and 1/2 a tin of condensed milk and gently mix it .
3. Add 1tsp of pista essence into this texture and mix well.
4. Then add 2 drops of Green Food color into this texture and mix well.
5. In an Ice tray or in the small bowls pour this texture slowly and put this in refrigerator for about 12 hours. After 12 hours u can take this out from refrigerator and can serve it.

THE COCCUM FISH CURRY.




Sardine Fish -1kg
Shallots (finely chopped) -6nos
Coccum (small ball size) -
Grated Coconut -2tbs
Tomatoes -1nos
Greenchilly -3nos
Coriander Powder -2tsp
Red chili Powder -1tbs
Turmeric Powder -1/4tsp
Fenugreek -1/4tsp
Coconut Oil -3tbs
Salt (to taste) -
Curry Leaves -
Coriander Leaves -

To Marinate.

Add 2 tbs of red chilly powder; little bit of turmeric powder, 1tspof coriander powder and a couple of water mix it well with hands to make the paste. Put the fish pieces into this paste and mix well and cover it with a plastic shield and put it in the refrigerator for half an hour.

How to Make.

1. Coccum should have to be cleaned in water and should put in a water .
2. Add 2tbs of grated coconut, green chilly , little bit of water in a blender and blend it well ,keep it aside.
3. In a pan add 2tbs of coconut oil ,about 4 to 5 nos of curry leaves ,shallots into it and shallow fry well ,and add coriander powder ,red chilly powder and fry it until the flavor come out at a medium flame.
4. Add the paste which has been blended earlier into the pan and mix the texture well .
5. Put the Marinated fish pieces into this texture and mix well and add a little bit of water into this and cover with a lid for getting boil it for 10 to 12 minutes in a medium flame.
6. After 10 minutes open the lid ,and add fenugreek and couple of curry leaves ,tomatoes into it and if you want thick gravy then now you can add a little bit of water and close with lid at a medium flame and wait for another 2 minutes and take off the fire.
7. To serve add finely chopped coriander leaves on the top of coccum fish curry.

Wednesday, July 15, 2009

VEGETABLE BIRIYANI IN KERALA STYLE


Biriyani Rice 2cup
Tomato (finely chopped) 2nos
Carrot (finely chopped) 200gm
Beans (round pieces ) 5nos.
Ghee 1/2 cup
Cardamom 4 to 8nos
Cloves 5nos
Cinnamon 4pieces
Shallots(finely chopped) 5nos
Ginger (mashed) 4pieces.
Cumin seeds (mashed) 1tsp
Coriander leaves 2tbs
Mint leaves 1tsp
Turmeric powder 1/2tsp
Dry fruits 2tbs
Salt (to taste)

How to Make.

1. Clean the rice and soak it for 15 minutes. In a pan put 5 to 8tbs of ghee and fry the rice first at least for 5 minutes in a medium flame.
2. Then add 4 cups of water into it and boil the rice until the water is evaporated completely. Add 1/2tsp of turmeric powder into it.
3. In a pan boil (half) the finely chopped vegetables (carrot, beans, tomato) and then keep it aside.
4. In the pan add 6 to 7tbs of ghee. Melt it and put the boiled vegetables in it and fry it in a low flame. Once it is fried properly keep it aside.
5. In the pan add 3 tbs of ghee and melt it and put the finely chopped small onions, crushed Ginger and cumin seeds, cloves, cinnamon and cardamom, dry fruits, into it and fry it can keep it aside as well.
6. Now take a big vessel and mix the fried vegetables with the rice layer by layer.
7. And finally put the fried onions, cloves, cinnamon and cardamom on the top of biriyani.
8. To serve you can pour coriander leaves and mint leaves on the top of biriyani.
9. For garnishing you can use ghee roasted nuts and kissmiss on the top of biriyani.