Saturday, November 5, 2011

PESHWARI CHICKEN(A MUGHAL DELIGHT/MUGHAL DISH)


1. Chicken(medium cut pieces) - 1 kg
2. Red chili Powder -1 tabs
3. Coriander Powder - 1 tabs
4. Black pepper powder - 1 tsp.
5. Cumin Powder - 1/2tsp
6. Saunf -1/4 spoon
7. Fenugreek Powder -1/4 spoon
8. Cardamom pods -3nos
9. Cloves - 3 no s
10. Cinnamon stick - 2 piece
11. Turmeric Powder -1/2 tsp.
12. Pearl Onions(very thinly sliced) -2 cup
13. Ginger - 2 tabs
14. Green chilly - 6no s
15. Yoghurt - 3/4cup
16. Lemon juice - 2 tsp.
17. Ghee -1/4 cup
18. Salt - to taste
19. Coriander leaves(finely chopped) - 2 springs

How to Prepare:

1. Clean the chicken and cut at a medium size pieces.

2. In Blender, add Red chili Powder, Coriander Powder, Pepper Powder, Cumin Powder, Saunf, Fenugreek, Cardamom, Cloves, Cinnamon stick, and turmeric powder, with a little bit of water and blend it well to get a smooth thick paste and keep it aside.

3. In the same blender add pearl onions thinly sliced ,ginger and green chilly just whip it to become a crushed texture and take this texture and the abovementioned smooth paste apply this to the chicken pieces by adding ,yoghurt ,salt ,lemon juice and little ghee mix it well ,and keep this marinated chicken pieces covered for 2 hours.

4. After 2hours ,In bottom thick kadai or in a nonstick pan ,add ghee and put the chicken pieces into it at a medium flame for 15to 30 minutes covered ,in between sauté it .

5. After half an hour, it will become a semi gravy type.

6. You can garnish it with freshly chopped coriander leaves or by deep fried pearl onions on the top of it.

7. Serve hot with Rice, roti, chapattis or Nan.

Friday, October 21, 2011

APPLE CANDY/APPLE PUDDING WITH CRUSHED NUTS AND PISTACHIOS.


Apple pulp -4 no s
Gelatin (dissolved in a ½ cup of cold water) -2 tabs
Powdered sugar -6 tabs
Apple essence/vanilla essence -1 tabs
Nuts, almonds Pistachios (crushed) - ½ cup
Ghee - 3 tabs


HowtoPrepare:

NB: For apple pulp –Take 4apple, Peel it, remove the seed, and add little bit of water and in a mixy or blender blend it well; you will get thick apple pulp.

1. In a bottom thick nonstick pan, add 3tabs of ghee, when it gets hot add this apple pulp into it and stir well to become a thick texture.

2. When it cooks half, add the gelatin mixture and mix well. Suddenly add the powdered sugar and stir it again, in this add apple essence or vanilla essence and mix well until it becomes a thick texture and switch off the flame.

3. In A glass dish or in a bottom thick palate, brush with little butter or ghee allover and Add this texture and just keep for some time to reduce the heat and you can now garnish with nuts almond or pistachios crushed on the top of it.

4. Keep this candy mixture at least 12 hours in the refrigerator, after 12 hours you can take it out and can cut in any shape as you wish and can enjoy this apple candy.



Wednesday, August 24, 2011

KURUKKU KALLAN/RAW PLANTAIN IN THICKYOGHURT GRAVY(TRADITIONAL ONAM DISH)


Plantain (paccha kaya) - 1 cup
Turmeric Powder - ½ tsp.
Pepper Powder - 1 tsp.
Yoghurt - ½ cup
Fenugreek Powder - ½ tsp.
Coconut oil - 2tsp
Salt - to taste

To Grinding:

Grated Coconut - 1 cup
Green chilly - 2 no s
Cumin seeds - 1 tsp.

For Seasoning:

Ghee/Oil - 2 tsp.
Mustard Seeds - ½ tsp.
Red chilly - 3 no s
Curry Leaves - few


How to Prepare:



1. In a Pan, cook the raw plantains small sliced, with turmeric powder, pepper powder, and salt by adding little water, when the water is reduced, and plantains half cooked, add 2tsp of ghee or oil.
2. Grind the coconut green chilly and cumin seeds and add this paste to the plantains cooked and keep it in a low flame for 5 mins.
3. At this stage add the thicken yoghurt, and boil until the bubbles came out and the gravy gets thick no need to boil more switch off the flame.
4. In a tadka pan ,put oil or ghee ,add the mustard seeds when it splutter and red chilly and curry leaves add this to the cooked texture on top and sprinkle the fenugreek powder on top of kalan.
5. Serve it hot.






Monday, August 22, 2011

CHICKEN GHEE ROAST/KOZHI VARRATTIYATHU.


1. Chicken Pieces - ½ kg
2. Coriander Seeds - 1 ½ cup
3. Red chilly - 8 no s
4. Pepper Powder - 1/2tsp
5. Ghee - 8 tabs
6. Shallots - 20 no s
7. Green chilly (half slit) - 3 no s
8. Ginger(long sliced) - 2 tabs
9. Salt -to taste
10. Curry Leaves - 1 spring


How to Prepare:

11. In a Small Kadai Or pan ,Put coriander seeds ,Red chilly and pepper powder roast it well without burning and put this in a blender with little bit of water and blend well to get a paste form.
12. Take half of the paste in a plate n keep it aside and another half apply it in the chicken pieces and so marinate it for at least 3 hours.
13. In a Pan, melt 5tabs of ghee, when it gets hot add the chopped shallots green chilly ginger chopped and sauté it well until it becomes soft, and add the remaining paste which is already kept and mix gently, add the marinated chicken pieces into this and add salt as needed no need to add water and stir well in a medium flame.
14. Take another pan ,Add the remaining ghee into it add the remaining shallots deep fry it ,add curry leaves then finally add the chicken boiled into this and mix well until it becomes the roasted form that means the masala should completely absorb in the chicken all at a medium flame, until it turns the roasted brown color. Turn off the fire.
15. Serve it in a dish and garnish with sliced onion rings, green chilly, tomato slices or even with chopped coriander leaves.

Saturday, August 20, 2011

SNAKEGOURD SPROUT WITH GRINDED COCONUT MIXTURE/PADAVALANGA THORAN.


Snake gourd (medium size, peeled) - 1 full
Pearl Onions (square diced) - 2 cup
Ginger Garlic Paste - 2 tsp.

For Grinding:

Grated coconut -1cup
Green chilly (slit) -3nos
Cumin seeds -1/2tsp
Turmeric Powder -1/2 tsp.
Kashmiri chilly -1/2spoon
Garlic Pods -3nos
Curry Leaves -4nos

For seasoning:


Mustard seeds -1/2tsp
Dry red chilly -4 no’s
Curry Leaves - 1 spring
Coconut Oil/Olive Oil - 2 tabs


How to Prepare:

In a Kadai,Put 2tabs of coconut oil or olive oil ,when it gets hot ,add mustard seeds when it splutters add Dry red chilly and curry leaves sauté it ,Then add Pear onions diced ,sauté it to become a nice brown color and also add ginger garlic paste in a low flame.

In a Blender or food processor, add grated coconut, slit green chilly, garlic pods, cumin seeds, Turmeric powder, Kashmiri chilly, curry leaves and a bit of salt without adding water just whip a while and keep this mixture in a plate.

When the pearl onions get a nice brown color add the Snake gourd pieces and mix together with onions by adding little water and close with a lid to cook it well at a medium flame for 10 minutes, after 10 minutes open the lid sauté together and finally add the grinded mixture to this and mix all together, add salt also at this stage cook this for another 5 minutes and switch off the flame.

Garnish with red chili flakes or coriander leaves and serves hot with rice.










Thursday, June 23, 2011

SHAHIPANEER(MUGHAL TREAT/MUGHAL DISH)


Paneer (cottage Cheese) - 250 Gms
Pearl onions (diced) - 2 no s
Tomato Sauce - 2tsp
Beaten curd - ¼ cup
Cardamom crushed - 3 no s
Ghee/ Butter - 3tsp
Ginger sliced - ½ no
Green chilly (chopped) - 3 no s
Milk/fresh cream - ½ cup
Red chili Powder - ½ tsp.
Tomatoes (finely Chopped) - 1 ½ cup
Salt - to taste
Coriander leaves - few


How to Prepare:

1. Chop Paneer into 2 fingers.

2. In a Kadai ,Heat 1 ½ tsp. of ghee, Add pearl onions ,ginger ,green chilly and cardamom and fry for 3 to 4 mins ,add tomatoes and cook for 6 to 8 mins covered.

3. Add Curd and cook for 5 minutes also add ½ cup water and cool it for some time.

4. After cooling, put this mixture in a blender and blend it well until it becomes smooth a texture.

5. In the kadai, Heat the remaining ghee, add this texture and other ingredients except the milk and paneer.

6. Boil to get a very thick gravy, Add paneer, then fresh cream or milk you can add and let it cook for 3 to 4 minutes and switch off the flame.

7. Garnish with Chopped Coriander leaves and grated paneer or cheese on the top of gravy.

Friday, June 3, 2011

MANGO PACCHADI/MAMBHAZHA PACCHADI(PALAKKAD SPECIAL)



Mango (big pieces without peeling) - 3 to 4no s
Grated coconut - 2 cup
Mustard Seeds - ½ tsp.
Green chilly - 3 no s
Turmeric powder - ½ tsp.
Yoghurt - 1 cup
Curry leaves - 2 springs full
Dry red chilly - 4 no s
Salt - to taste


How to Prepare:


1. In a bottom thick kadai or pan, put the mangoes, add water half to cover the mango by adding turmeric powder and salt to boil 5 minutes, when the bubbles come out just switch off the flame.




2. In a blender ,add grated coconut ,mustard seeds little ,green chilly and water blend it well ,add this texture to the boiled mango and mix well ,but not to boil when the bubbles come out just switch off the flame and cool for some time.
3. Then add the yoghurt, and mix well and no need to boil.




4. Finally in a tadka pan, Add little bit oil, when it gets hot, add mustard seeds, when it splutters, add dry red chilly and curry leaves and put this on top of the mango pacchadi.




5. Serve hot with rice.


Friday, May 27, 2011

HOT MILK SPONGE CAKE WITHOUT ICING.



All Purpose Flour (Maida) - 1 cup
Baking Powder - 1 tsp.
Salt - ¼ tsp.
Milk (boiled) - ½ cup
Eggs - 3 no s
Sugar - 1 cup
Vanilla Extract - 1 tsp.


How to Prepare:


1. Heat Milk in a sauce pan until bubbles form around the edge of pan and keep it aside.
2. Preheat Oven to 180F.Line and 8 round cake tin pan.
3. Sift together flour, baking powder and salt.
4. In a Small Bowl, beat eggs at high speed, until it becomes thick, creamy and fluffy.
5. Gradually add sugar until well blended about 5 minutes.
6. Fold in flour mix gradually but thoroughly using a spatula, taking care not to be over beat, until smooth and no traces of flour remain.
7. Add warm milk and vanilla beating, until just combined.
8. Pour Batter into ungreased pan, and bake it for 15-20 mins.
9. Let cake cooling pan for 10 mins then demoded from pan and cool thoroughly on a wire rack.

Sunday, May 1, 2011

"SEMIYA PAYASAM/KHEER"(KERALA TRADITIONAL SWEET DELIGHT)



Semiya/Vermicelli - 1 cup
Milk - ¾ liter
Cardamom (Crushed) - 6 no s
Nuts - 10 no s
Kiss miss - 20 no s
Ghee - 5 tabs
Sugar - 1 ½ cup


How to Prepare:

1. Take a Bottom Thick Pan or Vessel, Add 4 tabs of ghee when it gets melt, add vermicelli or semiya and stir well until it becomes golden brown in color.




2. When it done remove it from the pan and keep it aside in a plate.




3. Fry the nuts and kiss miss also and keep it aside.




4. Add the Milk and continuously stir it ,while it is getting boil add sugar and stir well continously in a medium flame ,while the sugar completely absorbs add the roasted semia/ vermicelli into this and stir well ,until it gets boil turn off the fire and Finally add crushed cardamom pods and stir well.




5. Garnish this with roasted Nuts and Kiss miss.




6. Serve Hot.

Tuesday, April 26, 2011

"RAGGI MUDDHE"(KARNATAKA DISH).



Raggi flour (Raggi powder) - 1 cup
Sugar -1 cup
Cardamom pods - 2 no s
Water -1/2 cup

How to Prepare:


1. Take a bottom thick pan ,Add 1 cup of water in it and also put cardamom pods ,when water get started to boil add 1 cup of sugar and stir well until the sugar dissolves in it and also add 1 cup of raggi flour in it and stir well until it becomes soft .




2. Turn off the flame and let it be cool for 5 minutes after that, knead the dough slightly and make medium balls out of it.


3. Raggi mudhee is ready to have and the combo for this is sambar, rasam and appalam.

Thursday, April 7, 2011

"MALADDU"(UGGADI SPECIAL)


1. Channa dal (pottukadala) - 2 cup 2. Powdered sugar - ¾ cup 3. Ghee/Butter(room temperature) - ½ cup 4. All Purpose Flour(Maida) - ½ cup How to Prepare: 1. Take a nonstick pan ,first Dry roast the channa dal/pottukadala in the pan ,until it becomes a slight golden color but do not burn the channa dal careful stir it at a low flame.

2. After dry roasting, allow it cool little bit then grind the roasted channa dal to a fine powder.

3. Put it in a Bottom thick bowl, and to this add melted ghee and powdered sugar mix all together to become fine soft dough.

4. Make small balls out of this and slightly scatter all-purpose flour little bit on this and store this in an air tight container.

Friday, April 1, 2011

"MANGO MILK SHAKE WITH OATS/MANGO OATS SMOOTHIE"


1. Mango(cut into medium pieces) - 2 cup 2. Oats - 2tabs 3. Sugar -4tabs 4. Chilled Milk - 2cup 5. Ice Cubes - 6 no s 6. Vanilla Essence(optional) -1/2tsp How to Prepare:

1. In a Blender, add all the above Ingredients and blend it well until it becomes smooth and fluffy. (This shake will Serves for 2 persons as per measurement).

2. Serve it in a glass by pouring little bit oats on the top of shake or by garnish it with cream.

Tuesday, March 1, 2011

"PINEAPPLE PLANTAIN RAISINS YOGHURT CURRY/ MADHURA PINEAPPLE MUNTHIRI PACCHADI (TRIVANDRUM STYLE)"


Pineapple (finely chopped) - 1 cup
Plantains ripe (chopped) - 1 cup
Raisins - 1 tabs
Yoghurt - ¾ cup
Salt - to taste
Coconut Oil - 2 tabs
Coriander Leaves (chopped/optional) - 1 spring
Cashew nuts Crushed (optional) - 2 tsp.
Grated Coconut - 1/2cup
Mustard seeds - 1 tsp.
Red chilly - 4 no s
Curry leaves - 1 spring


How to Prepare:

1. In a nonstick pan, cook the chopped pineapple first by adding turmeric powder and a bit salt and 2 tsp. of water ,when it half cooked add the chopped plantains and raisins and sauté together and wait until it becomes tender and soft and the water drains out.


2. In a blender grind the grated coconut and ½ tsp. of mustard seeds make a thick paste and add this paste to the pan when the things are cooked and also add a 2 tsp. of sugar and mix well ,adjust the salt and sugar, turn off the flame.


3. Add yoghurt beaten to this texture and mix together.


4. Take a small pan ,add coconut oil ,when it gets hot add mustard seeds ,when it splutters add dry red chilly and curry leaves sauté well ,turn off the flame and add this seasoning on the top of above sweet pineapple texture.


5. Garnish with chopped coriander leaves and crushed cashew nuts which is optional, enjoy with rice.





Thursday, February 24, 2011

STRAWBERRY OATS SMOOTHIE /STRAWBERRY OATS MILK SHAKE.


Strawberry (fresh cut pieces) - 8 to 10 no’s
Oats (fried) - 3 tabs
Cold Milk - ¾ cup
Yoghurt - 1 tsp.
Sugar - 4 tabs
Vanilla Essence - ½ spoons


How to Prepare:

1. In a Juicer / Blender, Add the above all ingredients together and grind it well till it becomes smooth n fluffy and serve it cold by garnishing cut pieces of strawberry or dry fruits. Enjoy!!!

Wednesday, January 5, 2011

KOZHI ULLARTHIYATHU/CHICKEN ULLARTHU WITH COCONUT.


Chicken (medium cut pieces) - 1kg
Pearl onions (lengthy diced) - 4- 5 no s
Ginger - 2 tabs
Garlic - 2 tabs
Chili Powder - 3 to 4 tabs
Turmeric Powder - ½ tsp.
Cumin Powder - ½ tsp.
Fenugreek Powder - a pinch
Coriander Powder - 2 tsp.
Garam Masala/chicken Masala - 1 tsp.
Coconut Oil - 5 tsp.
Salt - to taste
Coriander leaves - a spring
Grated Coconut - 1 cup
Pepper powder - ½ tsp.




How to Prepare:

1. Clean and cut the chicken pieces and keep it aside.


2. In a Blender ,Add grated coconut ,Pearl onions ,Ginger and garlic ,turmeric powder ,cumin powder ,chili powder ,pepper powder ,coriander powder ,fenugreek powder ,salt and garam masala or chicken masala and whip for 3 to 4 times only to get a finer form.no need to become a paste so whip only.


3. Apply this mixture to the chicken and mix well together and keep it aside for at least 30 to 45 minutes.


4. Take a bottom thick nonstick pan, Heat 1 tabs of oil in it, add the marinated chicken to it and cook in a medium flame until the chicken start to drain out the water completely.


5. After draining out the water add the remaining oil into this and mix together and stir for some time and keep it in medium flame until it becomes roasted in color .(in between you have to stir the chicken for roasting it ,no need to cover with lid.)


6. It will take 30 to 40 minutes for attaining in a roasted form then only we can say it as kozhi ullarhtiyathu/chicken ullarthu.


7. Once it becomes roasted you can garnish it with fresh chopped coriander leaves.