Tuesday, December 22, 2009

Queen of pudding


Ingredients

Bread Crumbs(fresh) - 1 cup
Milk - 2 cup
Sugar - 3/4 cup
Egg - 3 no
Jam - 2 tbsp

Method

Soak bread crumbs in 2 cups of milk and keep aside for 30 minutes.
Meanwhile seperate egg white and yolk. Beat egg yolk and add less than 1/2 cup of sugar.Beat the mixture well. Add this in to the mixture of milk and bread crumbs.

Pour the pudding base (mixture of egg yolk and soaked content) in to baking pan.
Take a tray with hot water, keep the baking pan in side the tray. Bake it for 1/2 an hour 356 f.

See whether a pudding consistency is formed.

Now heat the jam with 2 tbsp of water(insted of jam, you can use apple or pineapple according to your taste)

Spread the jam over the baked pudding base.

Now beat the egg white till it becomes stiff .After that add remaining sugar and beat again.

Now place this over the pudding base.Keep it for baking at 250 f in a tray with hot water.Bake it till the upper layer form a golden pinch colour.


Queen of pudding in the serving bowl

Wednesday, November 25, 2009

Lemon Rice



Ingredients:
Rice - 1 cup
Ghee - 2 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Chana dal- 1 tsp
Dry red chilly -2 no
Green chilly-3 no
Ginger - small piece
Turmeric powder - 1/2 tsp
Lemon - 1 no
Coriander leaf
Salt to taste
Method:
Cook 1 cup Rice with 2 cup of water .Keep aside.
Chop Ginger and Green Chilly and keep them aside.
In the frying pan, heat Ghee. Add Mustard seeds and dry red chilly ; once the seeds splutter, add Urad dal and channa dal. Once the dal ingredients turn golden brown, add turmeric powder, salt, coriander leaves ,chopped ginger and green chilly.Saute Well.
Add cooked rice and lemon juice on it and mix well .
Now lemon rice is ready to serve.

Pappaya Ularthiyathu



Ingredients
Pappaya-2 cup
Oil
Mustard seeds-1 tsp
Shallots- 2 no
Garlic- 1 no
Curry leaf-6 no
Turmeric powder-1/2 tsp
Red chilly powder-1 tsp
Salt to taste
Method
Clean pappaya and Cut in to medium pieces.
Heat oil in a pan.Add mustard seeds. When it starts spluttering, add shallots and garlic.After they turns brown add cury leaves,red chilly powder,pappaya and salt. Saute well and cover it with a lid.Allow it to cook for 10 minutes.
Remove lid and stir well.
You serve this dish with rice or chappathi.

Wednesday, November 18, 2009

ChillyChicken


Ingredients:-
(1)Boneless skinless chicken – 1 lb
(2)all purpose flour-1cup
Cornflour – 1/2 cup
Salt - 3 tbsp
Pepper - 5 tbsp
Egg - 1
(3) Oil
(4)Onion diced – 1 big
Green bell pepper diced – 1
Ginger chopped – 1 tbsp
Garlic chopped – 1 tbsp
Green chillies chopped – 3
(5)Salt & Pepper - to tast
Soya sauce - 3 tbsp
Tomato sauce - 3 tbsp
Sugar - 1 tsp
Chilly powder - 2 tsp
(6)Cornflour - 1/2 cup
Water 1 cup
(mix well the cornflour and water and keep aside)(7)Spring onion
Method:-
Cut the chicken into small cubes and wash them.
Make a fine and thick batter by adding all ingredients mentioned in (2). Add chicken pieces into it and marinate it for an hour,preferably in a refrigerator.
Heat oil in a pan.Deep fry chicken pieces. Drain and keep it aside.
Heat 2 tsp of oil in a kadai saute onion,Saute till the onion get golden colour and soft. Then add green chilly, garlic and ginger and green bell pepper and saute for another 2 minutes.
Then add the ingredients mentioned in (5) and saute well. Add fried chicken. Then add the ingredients mentioned in (6) and saute well.
Then spread spring onion on it, and now chilly chicken is ready.(if u want more gravy,add 3 tbsp cornflour and 2 cup water in to the chiken).
Enjoy with naan, Chappathi, fried rice or freshly boiled rice.

Tuesday, November 17, 2009

Ethakkay jam/Banana jam












Ingredients
Banana /Ethakkay - 2 no(about fully ripe medium bananas)
Sugar - 1 cup
Fresh lemon juice - 1 tbsp
Cardamom powder - 1 tsp
Method
Cook ripe banana until it is soft and then grind well to make it a thick paste.
Pour the mixture in to a pan and stir well.
When small bubble comes add sugar and stir well.
Atlast add cardamom powder and lemone juice.
Now jam is ready.This can be spread over the bread.

Wednesday, November 11, 2009

Naadan egg roast

























Ingredients
Egg - 3 nos(hardboiled)
Onion(sliced thinly) - 2 no(medium size)
Ginger - 1/2 tsp
Garlic - 6 no
Green chilli- 2 no
Coriander powder - 2 tbsp
Dry redchilly - 5 no
Pepper powder - 1/2 tsp
Oil - 3 tbsp
Mustard seeds - 1 tsp
Fennel seeds - 1 tsp
Curry leaves - 5 no
Water - 1 cup
Coconut milk - 1/2 cup
Salt - As reqd
Method
Heat a pan ,add coriander,dry red chilly and salt and fry on medium heat. Then grind well.
Make few slits on the hardboiled eggs.
Heat oil in a kadai.Splutter mustard seeds and fennel seeds and saute curry leaves.Add onion,ginger and garlic,green chillies and saute well.Add the ground mixture to it. Saute again for a while.
Add water and salt.Allow it to boil.When it starts to boil, add eggs and coconut milk.when gravy thickens to the required consistency, remove from heat.
:- Can serve hot with roti, chappathi, puttu, appam etc.

Avial














Ingredients
Elephant yam (Chena)
Cucumber (Vellarika)
Carrot
Raw banana
Drumstick
Potato
Snake gourd (Padavalanga)
Tamarind - gooseberry size
To be ground to a fine paste:
Coconut - ½ cup
Shallot - 4
Chilly powder - 1 tsp
Turmeric powder - ½ tsp
Cumin powder - ¼ tsp
How to make tamarind pulp:
Soak tamarind in 1/2 cup of water for 30 minutes and mix well. Extract the juice and keep aside.
Method:
Wash all vegitables and cut them into 2 inches long and keep aside.
Heat coconut oil in a kadai. Add green chilly,curry leaf and vegitables and saute well.
Add 1/2 cup water and cover with a lid .cook in low flame.
When fully cooked, add tamarind pulp(as your taste) and mix well.
Add ground mixture to the cooked vegitables. Add 1 tsp of coconut oil and remove from fire.

Wednesday, November 4, 2009

Kappa Puzhukku
















Ingredients
Kappa(Tapioca)- 2 roots
Turmeric powder -1 tsp
Redchilly powder- 1 tsp
Curry leaf
Coconut oil-1 tbsp
Salt
To be ground to a fine paste
Coconut-1 cup(grated)
Garlic-2 no
Green chilli-1 no
Cumin seeds- 1 tsp
Method
Cook kappa/tapioca in pressure cooker along with salt,turmeric powder and chilly powder.
Drain out exess water from it and smash well.
Add grond mixture of coconut,ginger,greenchilly, cumin seeds and mix well.
Then add curry leaves and coconut oil for taste.
it is good to be with fish curry

Wednesday, October 28, 2009

Rice Sticks Noodles with Shrimp



















Ingredients
Rice stick noodles - 1 packet
Shrimps - 15 no(cleaned)
Onion-1 no
Garlic - 2 no (chopped)
Green chilly - 1no
Carrot - 1 no(grated)
Celery -1no
Pepper
Salt
Water-1/2 liter
Butter
for sauce
GreenChilly sauce- 1 tbsp
Soya sauce-1 tbsp
Tomato sauce- 1 tbsp
Lemon juice-1/2 lemone
Corn flour-1 tbsp
Sugar-1 tbsp
Water-1/2 cup
Sauce preparation
Mix soya sauce,chilly sauce,tomato sauce and sugar.keep it aside.
take a bowl of hot water, add cornflour and stir well.
Add this to the mixed sauces.(Cornflour is added to get the thick gravy.)Add lemon juice and mix well.And set aside.
Method
Boil 1/2 liter water add salt and 1tbsp oil.Add noodles in to the boiling water.(oil is use to avoid sticking of noodles).When noodles get cooked remove from water.And keep aside.
Heat butter in a pan,and saute onion,garlic,carrot and celery for 5 mts.Then cleaned shrimps to it and saute well.Cover with lid and cook it for 10 mts.Add the sauce mixture to the pan.Stir well.Add noodles and mix well.Spread pepper over the noodles.
Serves 5.

Wednesday, October 21, 2009

Chembu Mezhukuvaratty





















Ingredients :
Chembu- 7 no(medium size)
Green chilly - 3 no
Tuemeric powder-1/2 tsp
Chilly powder-1/2 tsp
Mustard seeds-1/2 tsp
Oil - 1 tsp
Salt
Water
Method
Clean and cut chembu into small round pieces. Heat oil in a pan and add mustard seeds. When it starts spluttering, add green chilly, turmeric powder,red chilly powder,salt and chembu . Saute well and cover it with a lid.Allow it to cook for 10 minutes. Saute well until chembu turns dry.

Monday, October 19, 2009

Mathan Erriserri/Pumpkin curry




















Ingredients

Red beans or vanpayar - 1 cup
Yellow Pumpkin(Mathan)- 1/2 kg
Cumin seed(jeerakam) - 1 tsp
Coconut(grated) - 2 cup
Garlic - 2 no
Turmeric powder -1/2 tsp
Chilly Powder - 1/2 tsp
Mustard seeds -1/2 tsp
Red dry chillies - 3 no
Curry leaves
Coconut oil
Salt
Water

Method

Cut pumpkin into medium pieces and cook it with little water and salt.

At the same time cook red beans in a pressure cooker.

Boil cooked red beans and pumpkin together.

After cooling down, mash it with a spoon and keep it aside.

Grind together coconut, garlic, cumin seeds turmeric powder and,chilly powder into a paste. Pour this into the mashed pumpkin and mix well.

Boil it for few minutes and remove it from fire.

Heat oil in a kadai and add mustard, shallots,red dry chillies curry leaves and grated coconut. Stir it in low flame till the coconut turns into golden brown colour. Add it into the pumpkin.

Saturday, October 17, 2009

Masala Dosa and Medhu Vada















Ingredients

For dosa

Ponni raw rice-2cup
Idly rice - 2 cup
Urad dal-1 cup
Fenugreek seed-1/4 cup
Water
salt to taste
Oil

Masala Filling:

Large potatoes-4 no
Onion (chopped)-2 medium
Turmeric powder-1/2 tsp
Green chili-2 no
Ginger - a small piece
Cilantros
Mustard seeds - 2 tbsp
Oil-1 tbsp
Salt to taste

Method

For dosa

Soak ponni raw rice and idly rice in water for about 6 hours.
Soak urud dal and methi together in water for 6 hours.
Drain the water from urud dal and grind it with 1/2 glass of water until the mixture is frothy.
Drain water from soaked raw rice and idly rice. Grind it with 1 glass of water.
Then mix the ground items and add salt. Allow it to ferment for 16 - 18 hours.

For masala

Boil potato,peel the skin and keep aside.
Dice the onions.
Heat oil in a pan, add mustard seed. When mustard seeds splutter,add onions and saute well.Add cooked potatoes,ginger,green chillies,turmeric powder,salt and saute them in low heat.Add cilantros.
Heat pan on medium-high heat, Rub pan with oil.Take a ladleful of batter and spread it out on the heated pan in a circle; Let it brown, then add masala stuffing in the middle and fold it over. Serve hot.


vada

Urud dal-1 cup

Greenchilli-6


Ginger-1 1/2 inch


salt to taste


Few curry leaves few coriander leaves


oil for frying


Method
Soak urud dal for 5 to 6 hours.Drain water and grind it.Add chopped green chillies, ginger,cutty leaves,and coriander leaves.heat oil in a deep frying pan, Take a small amount of batter and flatten it with fingers, put little hole in the middle
andput in oil for frying until brown.


Carrot Halwa



















Ingredients
Grated Carrots - 2 cup
Milk - 1 cup
Sugar - 1 cup
Ghee - 4 tbsp
Cardamom Powder - 1/2 tsp
Chopped Cashew nuts and raisins - 2 tbsp

Method
Wash and grate carrots. Heat ghee in a kadai. Fry raisins and cashew nuts and keep aside. Add the grated carrots to kadai. Cook for about 5 minutes till the carrots are coated well with the ghee.
Pour milk into kadai and leave them for boiling, about 3-5 minutes. Turn down the heat, add sugar and stir constantly until the carrot absorbs all the liquid(about 15 minutes).Add the powdered cardamom ,raisins and cashew nuts.

Tuesday, October 13, 2009

chembu asthram



Ingredients
Chembu (colocasia) – 4-5 nos.
Shallots- 2 nos.
Turmeric powder – 1/4 tsp
Chilly powder – 1 tsp
Green chilly – 2-3 nos. ( chopped)
Grated coconut – 1 cup
Thick Tamarind pulp – ½ tbsp

For seasoning
Dry Chilly – 1-2 nos.( broken)
Mustard seeds – 1 ½ tsp
Shallots – 2-3 nos( chopped)
Curry leaves – As required
Oil - 1-2 tbsp
Fenugreek seed - 1/2 tsp

Method
Peel and chop the chembu/colocasia into medium sized pieces and wash well.Cook the chembu in a thick bottom vessel with 2 cups of water for about 10 minutes in medium heat.Add salt,chilly powder and turmeric powder.When it becomes soft add the ground mixture of coconut, shallots and greenchilly,tamarind pulp. Cook about 2-3 minutes until the raw smell goes off from the chembu curry.Finally do the seasoning and enjoy the curry with hot kanji and pickle.