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.