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.