Monday, March 30, 2009

VEGETABLE BIRIYANI


Ingredients :

Onion : 1 medium size, chopped
carrots : 1 1/2Cup, chopped
Beans : 1Cup, Chopped
Capsicum : 1/2Cup, chopped
Green Peas : 1/2Cup, boiled with salt
Cauliflower : 1/2 Cup, chopped
Green Chili : 4,Chopped
Ginger : 1 1/2 inch piece, chopped
Garlic : 10 cloves
Cinnamon : 1 inch piece, Crushed
Cardamom : 2pods
Cumin seeds : 1/2tsp
Ghee : 5tsp
Cashew : 25gm
Raisins : 25g
Coconut oil : 2tbsp
Onion : 1/2 sliced

For rice :

Biriyani Rice : 1 1/2 Cup
Cinnamon : 2 inch piece, Crushed
Cardamom : 5pods
Cumin seeds : 1/2tsp
Cloves : 5
Pepper : 4

Ghee : 1tsp
bay leaf : 2
Turmeric powder : 1/4tsp
Pudina leaves : 5
Coriander leaves : 5-8
salt

Method :

1. Boil rice separately with turmeric powder, 1spoon ghee, bay leaf, Cinnamon, cardamom, cumin seeds, Pudina leaves , coriander leaves and salt

2. Heat oil and saute onion till it becomes translucent.

3. Make a paste of green chili, ginger and garlic.

4. Saute it nicely with onion.

5. All spices can be added after 4-5minutes. Saute it nicely.

6. Now add vegetables : carrots, beans, cauliflower and capsicum. Cook for sometime.

7. Mix it with the rice.add pudina and coriander leaves.

8. If possible put in microwave or steamer for 5minutes.

9. In a saucepan put the ghee and add cashew and kismis. shallow fry 1/2 onion in this ghee and garnish the biriyani.





Saturday, March 28, 2009

Gopi Manchurian / Gobi Manchurian


 
Ingredients :

Cauliflower : 1, large, cut into florets
Onion : 2, diced
 Garlic : 8cloves, chopped
Green chilies : 2, chopped
Ginger : 1/2 inch, chopped
Capsicum : 1, Sliced lengthwise
Soya sauce : 2tbsp
 Red Chili sauce :1tbsp
Tomato Sauce : 3tbsp
Oil for deep frying
Sugar : 1tsp
Salt

For batter :
Cornflour : 1/2Cup
Maida : 1/2Cup
Pepper Powder : 1tsp
Orange  Red food color  : pinch (optional)
Salt : 1tsp

Method :

1. Mix cornflour, maida, food color , pepper powder and salt( as per taste) along with little warm water to make a thick paste.

2. In a sauce pan pour oil. Dip Cauliflower florets into this paste and deep fry them until golden brown and set them aside.

3. Now in a kadai heat little oil(you can add the oil in which cauliflower was fried) .

 4. Add chopped garlic cloves and saute well in medium heat for 2-3min. Now add green chilies and ginger and saute well. Add chopped onions and cook them till it turns to translucent.

 5. Now add in capsicum and saute them for 2min. Note that capsicum should remain crispy.

 6. Now add soy sauce+ chili sauce+ tomato sauce+ sugar and saute it for few seconds.

 7. To this add 1/2Cup of water and let it boil for 10mins. Now add the fried and cooled cauliflower and combine well). 

8. Cover with a tight lid and cook for 2min and turn off the flame.

9. Garnish with chopped capsicum and serve hot with roti's, aloo paratha, bread or with mushroom fried rice.

Note :  if you want a thicker gravy  add 1tsp of cornflour to 1/4 cup water and add after 7th step. 

Friday, March 27, 2009

EGG CURRY / Kerala Egg Curry with Coconut Milk

Here is a simple egg curry in kerala style. Its a great combination with appam and chappathi. Rice flour is added with water helps in thickening the gravy. 


Ingredients :

Eggs : 4
Onion : 2 medium size, chopped
Tomato : 1
Ginger : 1/2 inch piece, chopped
Garlic : 4cloves
Green Chili : 2

Red chili powder : 1tsp
Turmeric Powder : 1/2tsp
Coriander powder : 1tsp
Oil : 2tsp
Bay leaf : 1, Crushed
Coconut milk : 1 1/2Cup, thick
Rice flour : 1tsp mixed with 1/4cup of water
Curry leaves : 1Spring
Salt

 

Method :

1. Boil the eggs in required water for 15min. clean it and make ready to add wth curry after sometime. Its better to make them half, to absorb all flavors of gravy.


2. Make ginger, garlic and green chili paste. Heat the Oil in a kadhai, and add chopped onions, and curry leaves. saute for 3-4min in medium low heat and sen add ginger, garlic,chili paste. Take care not to let it stick to the pan.



3. Now add chopped tomatoes and close the pan with a lid. Stir occasionally. When it become soft add all spices, bay leaf and 1tsp of water. saute in low heat. Coriander powder u can add first. when it turns little darker in color and with a nice aroma, add 1cup of water. When it comes to boiling point add salt and mix well.

4. Add halved eggs and then coconut milk and rice flour mixture. Close the kadhai with a lid. Cook for 6-8min till the gravy becomes thick.  Once you added the eggs, its better not to stir with a spoon.

APPAM / vellayappam

I am posting one of Kerala's Traditional breakfast recipe; "appam". It is also known as "Velleappam". It can be served with Chicken roast/egg curry. Vegetarians can serve the appam with vegetable stew . Kids will love the appam with cocnut milk and sugar!. Use "pachari" if possible..and to get soft n fluffy appam use a separate "appachatti" for it..

Ingredients :

Raw rice : 1 1/2Cup
Dry Yeast : 3/4tsp
Sugar : 2tsp
Coconut Milk : 1/2 to 3/4Cup
Rava : 2tsp
Salt


Method :

1. Soak rice in water for 4hrs. Dissolve dry yeast and sugar in luke warm water for 30min. Before grinding drain water completely from soaked rice. Now add yeast mixture with that water and grind with soaked rice.Grind it to a fine paste.

2. After 5hrs add rava and 4tsp of water in a pan and make a thick paste in low flame. When it gets cool, add it to the appam batter and mix well with hand. Keep it overnight and Leave it for fermentation.

3. Before making appam add coconut milk and make in the same consistency of dosa batter and add required salt.

4. Heat kadhai (""appachatti), smear little coconut oil on it.Pour one spoon full of dough in the appam pan and rotate the pan in circular manner to get the shape of appam. Put a tight lid on it and within 3min appam is ready to have!!

Thursday, March 26, 2009

SQUID FRY



Cleaning instructions:

1. Thaw squid if frozen.
Hold the tube-like body (mantle) in one hand and twist off the head with the other. The intestines will pull right out with the head.

2. Clean out the mantle, wash thoroughly, and drain.Squid is now ready for stuffing. To cut strips or pieces, lay the body flat and cut down the center from top to bottom. Spread open and cut into the size strips or pieces desired. To make rings, cut across the body.

Ingredients :

Squids : 500g
Turmeric powder : 1/2tsp
Red Chilli powder : 1tsp
Curry leaves : 2springs
Salt
onion : 1

ginger  :1/2 inch piece
garlic : 3
Green chilly  : 2
Oil : 3tbsp (Preferably coconut oil)

Method :

1. Wash the squids well and Cut them in to one inch pieces. Keep in a colander to drain.

2. Crush together onion, ginger, garlic, green chilly and curry leaves. add salt, turmeric powder and chilly powder to it. In this masala marinate squid for 30minutes.


3. Now in a pressure cooker put the marinated squids and allow 2 whistles to release. When pressure releases, check whether squids became soft. If not allow 2 more whistles. open the pressure cooker and cook till the water evaporates.

4. 
Heat oil in a non stick pan and add the squid pieces. Cover the pan and cook for 10minutes. stir well in every 2minutes. 

Monday, March 23, 2009

MANGALORE FISH CURRY





Ingredients :

Fish : 400g
Chilli powder : 4tsp
Coriander powder : 1tsp
Turmeric powder : 1/2 tsp
Cumin powder : 1/2tsp
fenugreek powder : 1/2tsp
Ginger paste : 1tsp
Tamarind water : Lemon size(soak in 1/2 cup water)
Oil : 2tbsp
Small onion(sambar onion) : 6, thin slices
Garlic : 3flakes,chopped
Curry leaves : 1 spring, washed
Thick Coconut milk : 1 1/2cup
Salt






Method :

1. In tamarind water(u can take the pulp also) , add chilli powder, coriander powder, turmeric powder, cumin powder, ginger paste and grind well in a mixer.

2. Heat oil in a clay pot (or saucepan ) and add small onion, garlic and curry leaves. Saute on medium low heat for 3-4minutes. Let it become light brown in color.

3. Now add the tamarind masala paste to it after reducing the heat. Saute till the spices give out their fragrance.

4. When masala becomes thick and dark in color , Add the fish pieces and salt.(cook for 3min)

5. Add coconut milk into it and cook for sometime. it will not take more than 10min. its better to keep the curry in clay pot itself for sometime to absorb all flavors.

6. Do not overcook the fish. It can be served with rice , appam, chappathi or even bread.

Wednesday, March 18, 2009

STRAWBERRY JELLY DELIGHT



Ingredients :


Milk : 500ml
Sugar : 3tbsp
milkmaid : 3/4tin
Jelly Powder: 1pkt, strawberry flavor
custard powder : 2tbsp, strawberry flavor
Strawberry crush : 5tbsp / Chopped strawberries

Method :


1. Make the jelly according to the instructions given on the packet cover and pour half of it to the pudding dish. Keep aside the remaining jelly.


2. Add custard powder to 3/4Cup milk and dissolve it nicely by stirring continuously. Boil rest of the milk. Add custard mixture and sugar to the boiling milk and stir well till it begins to thick. Remove from heat.


3. Add milkmaid/mithaimate ,and strawberry crush to the custard and mix well. Combine the remaining jelly with custard. Pour it over the pudding dish and transfer the vessel to the lower rack of refrigerator. Jelly will set nicely with in 2-3hrs.


5. Garnish with chunks of jelly crystals / sliced strawberry / Whipped cream.

Tuesday, March 17, 2009

BEETROOT KESARI

Having beetroot every day can help reduce one’s blood pressure..


Beetroot kesari's color itself is so tempting and its very easy to make. Along with having numerous health benefits, beetroot is also beneficial for the skin. As me n my husband doesn't like the taste of beetroot, i make use of it by making this kesari , Beetroot Laddo, Beetroot Halwa and beetroot pachadi. 





Recipe to make Beetroot Kesari / Kesari Varieties / Rava Beetroot Kesari
Preparation Time : 10 minutes, Cooking time :15 minutes, Serves : 4

Ingredients :

Ghee : 1/4Cup
Kesari Rava : 1/2Cup
Grated Beetroot : 1/2Cup
Milk : 1 1/2Cup
Sugar : 1cup
Cashew : 1/4cup, chopped
Raisins : 1/4 cup
Ghee : 4tbsp

Method : 

1. Melt the 1/4 cup ghee in a saucepan and add the rava to it.
2. Cook it till it becomes golden color.
3. Add grated beetroot and sugar to it.cook for 3-4 minutes and then add the milk.
4. Close the saucepan with a lid and let it cook in that steam for some time. 
5. Add 3tbsp ghee in between and cook well.
6. Remove from heat , when it starts to leave from the sides of pan.
7. In another pan, melt 1tbsp ghee and cook roast cashew and raisins for one minute. Add it to the kesari.
8. Add Sugar and ghee if needed..

Similar Recipes :

Wednesday, March 11, 2009

EASY CARROT HALWA




Ingredients :
Carrots : 4 Grated
Sugar : 5tbsp
Milkmaid : 2tbsp
Ghee : 4tbsp
Crushed Cashew : 1/4 Cup
Cardamom : 1/2tspPowdered
Milk : 1Cup

Method :

1. Put the grated carrots in a sauce pan and add sugar to it. In low flame cook for 5minutes.

2. Add Milk and stir well. When it gets thickness, add cashew, milkmaid and cardamom powder.

3. Add ghee and stir continuously.

4. Remove the carrot halwa from heat and transfer to a serving plate.



Friday, March 6, 2009

CHICKEN BURGER




Ingredients :

4 Tomato round slice
4 Onion round slice
Burger Buns
Lettuce
4tbsp Mayonnaise
4tbsp Ketch up
4 Cheese slices

For Patties :

Minced Chicken : 1/2kg
Onion : 1chopped
Pepper powder : 2tbsp
Bread crumbs : 1cup
Beaten Egg White : 2
Salt
Oil

Method :

1. Heat oil in a kadhai.
2. Add chopped onion, Minced chicken, salt and pepper powder. Cook for 5minutes.
3. Make flat shaped patties. If needed add some bread crumbs.
4. Dip them in beaten egg and coat with bread crumbs.
5. Shallow fry till it becomes golden brown.

6. Spread the mayonnaise on inner sides of both the burger buns.
7. Then put one tomato ring and then burger patties on lower bun.
8. Spread tomato ketch up, den lettuce leaves and put one cheese slice above it.
9. Add one onion ring and then lettuce leaf.
10. Cover with the remaining bun on the top.
11. Insert one toothpick into a cherry and press it from the center of burger.
12. Grill the Burger.
13. Serve hot with ketch up.

WHITE SWEET CORN SANDWICH

Ingredients :

White bread : 6slices
Boiled Potato : 1 Mashed
Boiled sweet corn : 1/2Cup
Pepper powder : 2tbsp.
salt : 1tsp
Spread cheese : 2tbsp
Milk : 1 Cup
Coriander leaves : 2tbsp, Chopped

Method :

1. Pour milk in a sauce Pan.
2. Add mashed potato. Stir continuously. Cook for some time.
3. Add boiled sweet corn. When it turns to medium thickness, and add cheese, pepper powder and chopped coriander leaves.
4. Stir well and make a thick paste.
5. Spread the mixture evenly on the bread.
6. Cover with the remaining bread slice.
7. Grill the sandwiches at
180˚C for 10minutes.
8. Serve hot with ketch up.

Wednesday, March 4, 2009

PALAK KABAB




Ingredients:

Channa Dal (which is boiled in
2 1/2 cup water and drained): 1Cup

Palak : 1/2 cup (Paste)
Green Chilly, Chopped :4
Ginger, Chopped : 2tsp
Garlic, Chopped : 4
Bread crumbs of 5slices of bread
Coriander, Chopped : 1tbsp
Garam masala : 1 tbsp
Salt for taste
Oil

Method :

1. Make a paste of the boiled Channa dal.

2. Add Palak paste, chopped chillies, garlic and ginger, garam masala and salt into the Channa dal mixture.

3. Mix the bread crumbs and blend it as a thick mixture.

4. Make lemon-sized balls from this mixture. Press it and make a round shape.

5. Shape the mixture into 30 kababs.

6. Deep fry the Kababs on high heat till golden brown.

8. Serve hot with Ketchup.

SPICY VEGETABLE CUTLETS


Spicy Vegetable Cutlet recipe..
If you have leftover
vegetables, Then you can make this cutlet easily by making it dry to make a thick dough....






Ingredients:

Cauliflower : 1Cup
potato mash : 1/2 cup
Carrot : 1/2Cup
Beans : 1/2Cup
Onion : 1/2 chopped

Green Chilly :1 Chopped
Palak : chopped, 1/4Cup
Boiled green peas and corn : 1/4Cup
Ginger : 2tbsp Chopped
Garlic : 2tbsp chopped
Coriander : 1tbsp Chopped
Garam masala : 1/2 tsp
Chilli powder : 1tsp
Pepper powder : 2tbsp
Salt for taste
Bread crumbs : 3tbsp
Oil : 4tbsp

Coating :
2Egg Beaten
Bread crumbs: 1Cup



Method :

1. Boil the cauliflower, carrot and beans with salt and 1 tbsp pepper.

2. Heat oil in a kadhai. Add chopped onion, chillies, garlic, ginger. Cook for 5minutes.

3. Add boiled vegetables and potato mash. Mix pepper powder, garam masala, chilli powder, coriander, bread crumbs.

4. Mix well and cool the mixture. It can be refrigerated for a while.

5. Shape the mixture into 15 cutlets.

6. Dip each cutlet in beaten egg and coat well with bread crumbs.

7. Deep fry the cutlets on high heat till golden brown.

8. Serve hot with Ketchup.

CHICKEN CUTLETS


A home specialty from minced chicken and potato mash with limited spices, rolled on breadcrumbs and crispy fried..






Ingredients:

Chicken : 1Cup, Medium sized pieces
potato mash : 1/2 cup
Egg : 2
Onion : 1 chopped
Green Chilly :1 Chopped
Ginger : 2tbsp Chopped
Garlic : 2tbsp chopped
Coriander : 1tbsp Chopped
Garam masala : 1/2 tsp
Pepper powder : 1tbsp
Salt for taste
Bread crumbs : 3tbsp
Oil : 4tbsp

Coating :
2Egg Beaten
Bread crumbs: 2Cup

Method :

1. Boil the chicken with salt and pepper.

2. Heat oil in a kadhai. Add chopped onion, chillies, garlic, ginger. Cook for 5minutes.

3. Add boiled chicken(make them small pieces)and potato mash. Mix pepper powder, garam masala, coriander, bread crumbs.

4. Mix well and cool th e mixture. It can be refrigerated for a while.

5. Shape the mixture into 10 cutlets.

6. Dip each cutlet in beaten egg and coat well with bread crumbs.

7. Deep fry the cutlets on high heat till golden brown.

8. Serve hot with Ketchup.


EGG CROQUETTES



Ingredients :

Hard Boiled eggs : 4 Chopped
Parsely : 1tbsp Chopped
Green chillies : 2 Chopped
Onion : 1 Chopped
bread crumbs : 1/2Cup to 3/4Cup

White Sauce :
Maida(Flour) : 2 1/2 tbsp
Butter : 2tbsp
Milk : 1Cup
Salt & Pepper to taste

Coating :
1 Egg beaten
3/4 Cup Dry bread crumbs


Method :

1. Heat butter in a sauce pan and add Onion. When it turns to translucent add flour. Stir continuously (medium heat) until flour turns light brown.

2. Remove from heat and gradually add milk, stirring continuously so as not to form lumps.

3. Put the sauce pan back on fire and cook till the white sauce turns thick and starts leaving the sides of the pan. Add salt and pepper. Remove from heat.

4. Add to the white sauce, chopped eggs, parsley, onion, chillies and 1/2Cup bread crumbs. Mix well and cool the mixture.  Now  refrigerate the mixture for a 30 minutes.

5. Shape the mixture into 14 croquettes. (oblong rolls with flat sides)

6. Dip each croquettes in beaten egg and coat well with bread crumbs.

7. Deep fry the croquettes on high heat till golden brown.

8. Serve hot with ketchup and toasts.

CHICKEN GOLDEN DELIGHT PIZZA

Its a favorite dish of my sister nish..... So nish, this s for u :)


Ingredients :

Pizza base : 4
Oil : 2tbsp
Tomato puree : 10tbsp
Garlic flakes : 6 Crushed to a rough paste
Oregano : 4tbsp
salt : 1/2 tbsp
Pepper Powder :6tbsp
Boneless Chicken : 1Cup
Golden corn : 1Cup
Mozzarella cheese : 300gm grated

Method :

1. To prepare the tomato spread, heat 1tbsp oil in a small heavy bottomed kadhai. Add ready made puree. Cook for 2 minutes on low flame.

2. Add garlic and cook for 2minutes.

3. Add 2tbsp oregano, salt and pepper. Cook for 1minute to mix well. Remove from fire and keep aside.

4. Cut the chicken into small pieces.Cook the chicken with salt and pepper.

5. Boil corn with salt for 3minutes.

6. To assemble, Spread the tomato paste. Sprinkle most of the cheese on this bottom layer. Spread the chicken and golden corn mixture. Sprinkle the remaining cheese and remaining oregano..

7. Place the Pizza directly on a wire rack of a hot oven. Grill till the base gets crisp.





Sunday, March 1, 2009

A new beginning...


Finally, starting a personal food blog :)...
I am posting recipes which are tried , tested and liked by my family and friends... i am requesting you all to try out these recipes.