മാംഗോ ഐസ്ക്രീം

മാംഗോ ഐസ്ക്രീം

ചേരുവകള്‍‌:

മാമ്പഴച്ചാറ് - 2 കപ്പ്

പാല്‍‌ - 2 കപ്പ്

മുട്ട - 3

പഞ്ചസാര - 1/2 കപ്പ്

മഞ്ഞ കളര്‍‌ - ഒരു നുള്ള്

നാരങ്ങ നീര് - 1/2 ടീസ്പൂണ്‍‌

ചെറി - അലങ്കരിക്കുന്നതിന്

ബദാം - 6

പാകം ചെയ്യുന്നവിധം:

ആദ്യം പാലും കാല്‍‌ കപ്പ് പഞ്ചസാരയും കൂട്ടിയിളക്കി ചൂടാക്കുക. പഞ്ചസാര ലയിച്ചുകഴിയുമ്പോള്‍‌ മഞ്ഞക്കരു പതപ്പിച്ചൊഴിക്കുക. ചെറുതീയില്‍‌ അത് കുറുക്കുക. എന്നിട്ട് തണുക്കാന്‍‌ വയ്‌ക്കുക. പിന്നീട് മുട്ടയുടെ വെള്ള പതച്ച് പഞ്ചസാര വിതറി കട്ടിക്ക് പതപ്പിക്കുക. ഇതില്‍‌ കളര്‍‌ ചേര്‍‌ത്ത് ആദ്യം തണുപ്പിക്കാന്‍‌ വച്ച ചേരുവകള്‍‌ ചേര്‍‌ക്കുക. എന്നിട്ടിവ ഒരു ഐസ്ക്രീം ട്രേയില്‍‌ ഒഴിച്ച് തണുപ്പിക്കുക. തണുത്തുറയ്‌ക്കുന്നതിനുമുമ്പ് ഒരു പാത്രത്തിലിട്ട് അതില്‍‌ മാമ്പഴച്ചാറും നാരങ്ങാനീരും ചേര്‍‌ക്കുക. അവ നന്നായി കടഞ്ഞ് യോജിപ്പിച്ച് തണുക്കാനനുവദിക്കുക. അവസാനം ചെറിയും ബദാമും ചേര്‍‌ക്കുക.

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Chocolate Covered Easter Eggs

Chocolate Covered Easter Eggs



Ingredients:
1/2 cup butter, softened
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
2 1/2 pounds confectioners' sugar
1 cup creamy peanut butter (optional)
1 cup flaked coconut (optional)
1 cup unsweetened cocoa powder (optional)
2 cups semisweet chocolate pieces
2 tablespoons shortening or vegetable oil (optional)

Preparation:
In a large bowl, mix together the butter, vanilla, and cream cheese.
Stir in confectioners' sugar to make a workable dough.
For best results, use your hands for mixing.
Divide the dough into four parts.
Leave one of the parts plain.
To the second part, mix in peanut butter.
Mix coconut into the third part, and cocoa powder into the last part.
Roll each type of dough into egg shapes, and place on a waxed paper lined cookie sheet.
Refrigerate until hard, at least an hour.
Melt chocolate chips in a heat-proof bowl over a pan of simmering water.
Stir occasionally until smooth.
If the chocolate seems too thick for coating, stir in some of the shortening or oil until it thins.
Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set.
Refrigerate for 1/2 hour to harden.

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Dosa shell (Masala Dosa)

Dosa shell




Ingredients: 
1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil


Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste

Preparation:
Dosa shell

Separately soak rice and urad dal at least 6 hour or overnight in water.
Grind to paste.
Mix together, add salt with water to make batter.
Leave in room temperature overnight.
Mix onion and chilies to the thin batter.
Heat pan or griddle with little ghee or oil.
Spread the mix on pan in circular motion to make thin Dosa.
Cook on both the sides, if desired.


Masala Filling (Spicy Filling):

Heat oil. Add mustard seed, peas, onions and spice.
Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
Add potatoes and mix and cook some more Serve
Add filling inside Dosa and roll. Serve hot with Chutney.

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Bread Pudding

 Bread Pudding 

Ingredients:

  

1 stick sweet butter

1/2 cup light brown sugar

1 tbs vanilla extract

1/2 quart milk

1/2 cup raisins

1/2 tbs cinnamon a pinch of nutmeg

a pinch of salt

1 tbs bourbon

6 eggs, beaten

1 1/4 cups sugar

1 8 oz loaf French bread cut into 1/2-inch cubes

1 small apple, peeled, cored and cut into 1/2-inch dice

1/2 quart half & half vanilla ice cream as needed

   

Preparation Method : 
Combine sugars and divide in half.

Add cinnamon, eggs, vanilla, bourbon and salt to half of the sugar.

In a saucepan, combine milk, half & half and butter with the other half of the sugar and bring to a boil. Whisk milk mixture into egg mixture, add raisins and apples.

Add bread cubes and let stand until soaked through to center.

Stir in a few raisins from the bottom and sprinkle a few on top.

Pour into buttered baking dish (8 x 10 x 3 inches) and bake at 375° for 45 minutes.

Serve warm with vanilla ice cream. 

Top with whiskey sauce.

   
SWEET CREAM SAUCE

2 cups heavy cream

1 1/2 cups sugar

8 egg yolks (whites discarded)

1 tsp vanilla extract

Place cream and 3/4 cup sugar in pot.

Mix well and heat until it starts to boil.

Place egg yolks, remaining sugar and vanilla in separate bowl.  

Mix until well blended.

Whisk simmering cream into egg mixture and mix well.

Transfer mixture into double boiler for 8-12 minutes, stirring constantly.

Pass through strainer and cool.

     

WHISKEY SAUCE

2 cups Sweet Cream Sauce

3 tbs Jack Daniel's

Measure out sweet cream and Jack Daniel's and whip together well.

Refrigerate.

Makes 4 Servings

Source: Ruth's Chris Steak House

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Carrot Cake

 

 Carrot Cake

  

Serves: 8

Preparation Time: 15 minutes

Cooking Time: 1 hour 

Total Time: 1 hour 15 minutes

Oven Temperature: 180° c  -  360° f

 

Ingredients

180 g self raising flour

350 g caster sugar

1 tsp baking powder

1 tsp ground cinnamon

3 eggs

220 g grated raw carrot

¼ tsp salt

300 ml sunflower oil

for the frosting:

180 g cream cheese

180 g melted butter

220 g icing sugar

½ tsp vanilla essence

Method

1. Preheat the oven

2. Sieve together 175g self-raising flour, 1 teaspoon baking powder, 

1 teaspoon cinnamon and 1/4 teaspoon salt.

3. Put 300ml oil in a large bowl and beat with 350g the sugar. 

Beat in 3 eggs one at a time, then fold in the dry ingredients 

and stir in 225g grated carrot.

4. Place the mixture in the tin, level off the top, and bake for 45 mins. 

Then turn the oven down to 170C/325F/gas 3 for a further 20 mins. 

When it's done, take the cake out of the oven and cool in the tin for 5 mins. 

Then remove from the tin to cool on a wire rack.

5. While the cake is cooling, beat together the 175g cream cheese and 175g butter 

and add 1/2 teaspoon vanilla essence. 

Gradually add 225g sieved icing sugar until the mixture is stiff but spreadable.

6. When the cake is cool, split it in half horizontally and use the icing 

to sandwich it back together and cover the top.

 

 

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Coffee Cake

 

 

Coffee Cake    Ingredients:  8 ounces softened cream cheese 1 1/2 cups granulated sugar, divided 1/3 cup butter or margarine 2 eggs 1 teaspoon almond extract 1 3/4 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup milk 4 cups Granny Smith apples, pared, cored and sliced 2 tablespoons lemon juice 2 tablespoons flour 1 teaspoon ground cinnamon      Preparation Method :   Combine cream cheese, 1 cup sugar, butter, eggs and almond extract; mix well.    Combine the 1 3/4 cups flour, baking powder, baking soda and salt; blend into cheese mixture alternately with milk. Pour into greased and floured 9 x 13 X 2-inch baking pan.    Dip apples into lemon juice; toss with 2 tablespoons flour, 1/2 cup sugar and cinnamon. Arrange apple slices on coffeecake. Bake at 350 degrees F for 50     To 60 minutes or until a wooden pick inserted near center comes out clean. Cool slightly; serve warm.   (Granny Smith)

 

 

 

 

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Coconut Rice

^{COCONUT RICE} 

<sup>This is a South Indian recipe for coconut rice. Fried coconut and cashewnuts are added to boiled rice and garnished with ghee and coriander leaves.

Ingredients:
400 gms biryani rice
120 gms coconut
40 ml ghee
25 gms black gram dhal
25 gms broken pieces of nuts
6 gms dry chillies
2 gms curry leaves
2.5 gms asafoetida powder
20 gms (minced) coriander leaves
Salt to taste

How to make coconut rice:

Boil rice and keep aside.
Fry coconut evenly to a golden colour on a slow fire.
Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove.
Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
Serve hot garnished with coriander leaves.</sup>

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Vegetable Seekh Kabab

Vegetable Seekh Kabab

Kebabs are famous in Lucknow, and Delhi, it is a famous dish made by meat but here is a vegetable alternative for vegetarians who can enjoy kebab the Seekh kabab version.(Sienk kabab)
 

Ingredients: 

Vegetable Kebab Ingredients (30-35 mins)

French beans, chopped 15-20

Cabbage, finely chopped ½ cup

Carrots, chopped 4 medium

Green peas, blanched ½ cup

Oil 2 tablespoons + for basting

Gram flour (besan) 3½ tablespoons

Caraway seeds (shahi jeera) 1 teaspoon

Ginger-garlic paste 2 tablespoons

Green chillies, chopped 4

Potatoes, boiled and mashed 3 medium

American corn, boiled 1½ cups

Salt to taste

Chaat masala 3 teaspoons

Cashewnut powder 2 tablespoons

Method: 

1. Take two table spoon of oil in a pan and heat, add French beans,Carrot, Cabbage and mix on one side. Add the green peas on the other side and mash them. Mix everything and cook for three to four minutes and push the mixture on one side.

2. On the other half of the pan, roast gram flour and caraway seeds for two minutes. Mix the vegetables and flour mixture together and add ginger-garlic paste, green chilies and mix well and sauute for half a minute.

3. Take the potatoes in a bowl, add the corn, vegetable mix, salt, two teaspoons chaat masala, cashewnut powder and mix well.

4. Divide into sixteen equal portions. Take a portion of this mixture and place on a satay stick and press it around the stick till it is evenly layered. Press the ends firmly.

5. Season the grill stone with oil and heat.

6. Place kababs on hot stone and cook, basting with oil on each side, for three minutes, or till lightly coloured all around.

7. Serve hot sprinkled with the remaining chaat masala.

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Salty Lassie

 

Salty Lassie

(Serves 4) 

Ingredients: 

3 cups plain yogurt
1 cup cold water.
1 fresh green chili, seeded and very finely chopped
1 tsp ground cumin
salt and pepper to taste
Fresh cilantro(coriander)or mint leaves to decorate
Crushed ice to serve

Method:

Pour the yogurt and water into blender for 1 min.

Add in the chili, cumin, season to taste with salt and pepper and bled together
Serve over crushed ice

Garnish with a sprinkle of cumin powder and finely chopped cilantro (coriander)or mint.

(The Traditional Lassi is a salty yogurt drink which is a thicker consistency than that of buttermilk. It can be spiced with various spices and ingredients, but it almost always includes ground cumin powder. Here are two types of Savory Lassi- one the classic plain lassi and the second with a Mint twist. It's extremely easy and quick to make not to mention very refreshing and cooling to beat the heat of Summer.)

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Green Goodness Smoothie

Green Goodness Smoothie

Ingredients:

1/2 cup blueberries 1/2 cup apple, chopped 
1 banana, peeled and chopped 
1 cup low-fat milk
1 tablespoon ground flax seed 
1 tablespoon spirulina 

Method:

Put all ingredients in a blender and blend for approximately one minute or until smooth. 


Serves 1

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Anarkali Biryani

Anarkali Biryani

Anarkali Biryani (by jameela from Lahore)
	Ingredients: • 1/2 kg rice • 375 gm boneless chicken • 250 gm yogurt • 5 green chilies, chopped • 2 tomatoes, chopped • 2 onion, thinly sliced • 2 tbsp garlic ginger paste • 1/2 tsp jailfel and jalwatrey powder • 1/4 bunch fresh coriander, chopped • 1/4 bunch mint leaves, chopped • 8 whole black pepper • 6 cloves • 1 tbsp cumin seeds • 4 green cardamoms • 4 sticks cinnamon • 20 cashew nuts • 20 pistachios • 20 chilghozas • 1 tsp red food color • Few bay leaves • 2 tbsp crushed pomegranate seeds (anardana) • 50 gm dry plums • 1 tsp cumin powder • 2 tbsp red chili powder • 1 tsp turmeric powder • 2 tbsp kewra • Salt to taste • 1 cup ghee
Method: • Heat 1 cup ghee in a pan, add big and small cardamoms, cloves, bay leaves, 2 cinnamon sticks and whole black pepper and fry it for 1-2 minutes.  • Add garlic and ginger paste and onions together. Let them cook till they change color in light brown, then add1 tsp cumin seeds. Now cook it till the onions change its color into golden brown.  • Add tomatoes and green chilies and lower the flame. Cook it for 2-3 minutes and then add 1 1/2 red chili powder, 1 tsp cumin powder, 1 tsp turmeric powder and salt. Mix it and then add yogurt.  • In a bowl marinate chicken with 1/2 tsp garlic ginger paste, salt, 1 tsp red food color, 1 tsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp cumin powder and mix it well with your hands.  • In a pan heat little oil and sauté the marinated chicken for 4-5 minutes. Remove it from heat.  • In other pan heat 1 tbsp ghee and roast all the nuts in it till they change their color in light golden. Remove them from heat.  • In a wok heat water for rice. Add bay leaves, 2 cinnamon sticks, 1/4 tsp cumin seeds and salt in water. When water starts boiling add rice.  • In gravy add layer of chicken, coriander and mint leaves, dry plums and pomegranate seeds. When rice is half cooked add layer of drained rice on gravy. Then add roasted nuts and remaining rice. • Add kewra and 2 tbsp ghee on top and now cook it covered. First increase the heat for 1 minute and when steam forms then lower the heat and put the biryani on dum for 10-15 minutes.  • Serve hot with raita and salad.

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Hyderabadi Biryani

Hyderabadi Biryani

Hyderabadi Biryani is one of the most popular biryani disheswhich has its origin in the Nizam's Stae of Hyderabad in India. When I firsttasted this dish about 4-5 years ago, it was just enchanting. I tasted the bestHyderabadi Biryani prepared by the world's best Hyderabadi Biryani chef.


It just melted away in my mouth what with the fresh aroma ofthe spices and the ghee. It couldny get better that that. Right now, I ampreparing this famous biryani in my kitchen and am writing the blog while thebiryani is being cooked. God!! I am just not able to resist the mystic smell ofthe spices touching my nose!! I want to gorge onto it as soon as its broughtdown from the stove!!

Meanwhile, let me give you a little more information onthis dish and after that, the ingredients and the preparation method.

Thereare basically two styles of preparing the Hyderabadi biryani… The kacchi Biryaniis prepared with the Kacchi Akhni method (that is, with the raw meat) and it isusually accompanied with Raita (a yogurt dish) and in the Pakki biryani, themeat and the rice is cooked in a dough sealed vessel. Now, lets start with the dish… Make a quick note of the ingredients and the preparation method…


Hyderabadi Biryani Ingredients:

• Chicken : 1 whole
  
• Basmati rice : 1 kg
  
• Onions : 1 cup (thinly sliced)
  
• Coconut milk : 1 cup
  
• Ginger and garlic paste : 2 tea spoon
  
• Chilli powder : 3 tea spoon
  
• Turmeric : 1/2 tea spoon
  
• Cashew nuts : 100 g
  
• Bay leaves : 4 to 5
  
• Cloves : 5 to 6
  
• Cinnamon sticks : 1 inch long
  
• Cardamom pods : 3 to 4
  
• Mint leaves : 5-6 strands
  
• Coriander leaves : 4-5 strands
  
• Garam masala powder : 1/2 tea spoon
  
• Lemon : 1
  
• Ghee (clarified butter) : 1 cup
  
• Oil : 4 table spoons
  
• Yogurt : 1/2 cup
  
• Saffron : 6-8 strands
  
• Salt to taste

Preparation Method :

1. Mix turmeric, chilli powder, salt, garlic paste, yogurt and 1 table spoon oflemon juice.
   
2. Next, make deep incisions on the chicken pieces such that the spices areabsorbed well.
   
3. Apply the above prepared paste onto the chicken pieces and let it marinatefor an hour.
   
4. Heat 4 table spoons of oil in a vessel. Roast cloves, cumin, cinnamon,cardamom, 1/2 spoon cumin, 1 spoon coriander powder,bay leaves and 1/2 cuponions.
   
5. Roast it for 1-2 minutes and then add some mint leaves.
   
6. When the onions turn golden brown, add the marinated chicken pieces and cookfor about 30-35 minutes.
   
7. Note that the chicken should not be fully cooked at this stage.
   
8. Now add garam masala powder and coconut and turn off the flame once thechicken is about 3/4th cooked.
   
9. See to it that the gravy should not be much and also, the chicken piecesshould look as if they have been roasted.
   
10. Meanwhile, when the chicken is still cooking, prepare the biryani rice.
    
11. Wash 3 cups of basmati rice and add water slightly less than the quantity ofthe rice itself so that it is only half cooked.
    
12. Add 1-2 tea spoons of salt to it.
    
13. Soak 3-4 strands of saffron in 4-5 table spoons of milk.
    
14. Now take 1/2 table spoon of this half cooked rice and dip it into the saffroflavoured milk.
    
15. Take a utencil having a base of 12″ and place half of the semi-cooked ricein it.
    
16. Prepare a layer of half of the above prepared chicken on top of this ricelayer and again, top the chicken layer with rice (half of the remaining).
    
17. Again, another layer of remaining chicken and finally with the layer of theremaining rice on the top, ends the rice-chicken layering process.
    
18. Heat 2-3 table spoons of oil and deep fry 1/2 cup onions until they turngolden brown. Next, roast the cashews.
    
19. Garnish the top layer of rice with the fried onions, cashews, coconut milk,ghee, coriander and the saffron flavoured rice.
    
20. Cover the vessel with a lid and place it on a high flame for about 5minutes. Note that the flame should not concentrate at the vessel's center, buton one side of it.
    
21. Wait for 2-3 minutes and rotate the vessel to heat the opposite side. Thisway, keep rotating the vessel every 2-3 minutes for about 20-25 minutes. Everytime you rotate it, carefully disturb the contents by a small jerk so as toavoid settling of ghee at the bottom.
    
22. Turn off the flame and keep it aside for 10 minutes before taking off thelid.
    
23. Before serving, mix thoroughly, the medley from the bottom.
    
24. Serve with boiled egg halves to enjoy the dish fully.

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Easter Egg Treats

EASTER EGG TREATS                                        

 

Serving size 1 egg.

Canned frosting or decorating gel, optional
6 cups Rice Krispies cereal
3 tbs butter
1/2 cup of M&M's chocolate candies
4 cups miniature marshmallows
12 plastic snap apart 3x2" Easter eggs

Coat inside of plastic eggs with cooking spray. Set aside. In a pan, melt butter. Add marshmallows and stir until completely melted. Remove from heat. Add cereal. Stir until well coated. Firmly press 1/4 cup of cereal mixture into each plastic egg half. Make hollow centers in each half. Remove from molds. Place on wax paper. Cool slightly. Place 6 candies in one half of each egg, press the two halves together until they stick. Cool completely. Decorate as desired with frosting and candies, then SERVE...

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കൊഴുക്കട്ട - Kozhukatta

മധുരകൊഴുക്കട്ട

 

ചേര്‍ക്കേണ്ട ഇനങ്ങള്‍  

അരി - ഒന്നര കിലോ
ശര്‍ക്കര - 750 ഗ്രാം
തേങ്ങ ചിരകിയത്‌ - ഒന്നര മുറി

പാകം ചെയ്യേണ്ട വിധം  

തേങ്ങ ചിരകിയതും ശര്‍ക്കരയും നല്ലവണ്ണം കൂട്ടികലര്‍ത്തി വയ്ക്കുക. കൊഴുക്കട്ടയ്ക്ക്‌ പാകത്തിന്‌ അരി അരച്ച്‌എടുക്കുക. ഒരു കൊഴുക്കട്ടയ്ക്ക്‌ വേണ്ടത്ര മാവെടുത്ത്‌ ഉരുട്ടി അതിന്‍റെ ഏതെങ്കിലും ഒരു ഭാഗം കുഴിച്ച്‌ നേരത്തെ തയ്യാറാക്കി വച്ചിരിക്കുന്ന ശര്‍ക്കര-തേങ്ങ മിശ്രിതം അകത്ത്‌ വച്ച്‌ വീണ്ടും ഒന്നുകൂടെ ഉരുട്ടിയെടുത്ത്‌ വേവിച്ചെടുക്കുക. 

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(പുരാതന ക്രിസ്ത്യാനികള്‍ വലിയനോമ്പിന്റെ നാല്പത്തൊന്നാം ദിവസം ഉണ്ടാക്കുന്ന ഒരു പലഹാരം ആണിത്. അമ്പതു നോമ്പിന്റെ ആദ്യ നാല്പതു ദിവസ്സം കര്‍ത്താവ്‌ നോമ്പ് നോറ്റതിന്റെയും പിന്നീടുള്ള പത്തു ദിവസ്സം കര്‍ത്താവിന്റെ കഷ്ടാനുഭാവത്തെയും ഓര്‍ത്ത്‌ ക്രിസ്ത്യാനികള്‍ നോമ്പ് നോല്‍ക്കുന്നു. കര്‍ത്താവ്‌ നാല്പതു ദിവസ്സം നോമ്പ് നോറ്റു വീടിയത് പോലെ പുരാതന ക്രൈസ്തവരും നാല്പതു ദിവസ്സം നോമ്പ് നോറ്റു വീടുന്നു. എന്നാല്‍ പിന്നീടുള്ള പത്തു ദിവസ്സം കര്‍ത്താവിന്റെ കഷ്ടാനുഭാവത്തെയും ഓര്‍ത്ത്‌ നോമ്പ് അനുഷ്ടിക്കുന്നത് കൊണ്ട് അത് വരെ അനുഷ്ടിച്ചു വന്ന നോമ്പിന്റെ തീഷ്ണത ഒട്ടും കുറക്കാതെ നോമ്പ് വീടുന്നതിനാണ് കൊഴുക്കട്ട ഉണ്ടാക്കുന്നത്‌. കൊഴുക്കട്ടക്കുള്ളില്‍ തേങ്ങക്കൊപ്പം , തെങ്ങിന്‍ ശര്‍ക്കരയോ, പണം ശര്‍ക്കരയോ ചേര്‍ക്കുന്നു. ശര്‍ക്കര കള്ളില്‍ നിന്നാണല്ലോ ഉണ്ടാക്കുന്നത്‌.

കൊഴുഎന്നാല്‍ മഴു എന്നര്‍ത്ഥം . കൊഴു ഭൂമിയെ പിളര്‍ന്നു ചിതറിക്കുന്നത് പോലെ പാതാള വാതുല്‍ക്കല്‍ അവരുടെ അസ്ഥികള്‍ ചിതറിക്കപ്പെട്ടു എന്ന 140ആം സന്കീര്തനത്തിലെ വാചകം. നോമ്പിനെ മുറിക്കാന്‍ ഉപയോഗിക്കുന്നത് എന്നര്ത്ഥത്തിലാണ് കൊഴുക്കട്ട എന്ന് ഈപലഹാരത്തിനു പേരുണ്ടായത്.)    

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Masala Dosa

MASALA DOSA





Ingredients:

1½ cups rice
1/2 cup urad dal
Salt to taste
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil

Directions:

Soak rice and urad dal at least 6 hour or overnight in water, separately. Grind to paste. Mix together, add salt with water to make batter. Leave in room temperature overnight. Mix onion and chilies to the thin batter. Heat pan or griddle with little ghee or oil. Spread the mix on pan in circular motion to make thin Dosa. Cook on both the sides, if desired. Heat oil. Add mustard seed, peas, onions and spice. Fry for about 5 minutes on medium heat or/until onions are turned into golden brown. Add potatoes and mix and cook some more. Add filling inside Dosa and roll. Serve hot with Chutney.

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Prawn Fries

PRAWN FRIES

Ingredients:

Large prawns with tails, deveined - ¼ kg (20 nos) 
Bread crumbs - ¼ cups
White pepper powder - ½ tsp
Salt to taste
Oil for frying

For batter

Crushed green chillies - 1-2
Grated ginger - 1 tsp
Crushed garlic - ½ tsp
Egg - 1
Soya sauce - 1 tbsp

Directions:
Make an incision in each prawn along its length, without cutting right through. Rub in pepper and salt. Mix all the ingredients for the batter together. Dip each prawn into the batter and coat with bread crumbs. Brush off bread crumbs from the tail and chill for 15 to 20 mins.

In a frying pan, deep fry the brawns till golden brown. Drain on a grease absorbent paper and serve hot with Chinese dipping sauce.

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Vegetable Cutlet

VEGETABLE CUTLET






Ingredients


Green Chillies(chopped) - 1 Tablespoon
Ginger(chopped) - 1 Large Piece
Onion(chopped) - 2 Piece
Curry Leaves(chopped) - 2 Strip
Corriander Leaves(chopped) - 4 Strip
Beetroot(grated) - 1/2 Cup
Carrot(grated) - 1/2 Cup
Potato(mashed) - 2 Cup
Bread Crumbs - 2 Cup(enough to coat the Cutlets)
Oil - 3 Cup (or more for seasoning and frying Cutlets )
Salt - to taste
Crushed Aniseed (perumjeerakam) - 1 1/2 Tablespoon
Chilly Powder - 1 Teaspoon
Cinnamon powder - 1/2 Teaspoon
Cloves powder - 1/2 Teaspoon
Turmeric Powder - 1 Teaspoon
Egg - 3 Piece(beat the eggs)

Directions
Heat a small amount of oil in a pan and saute curry leaves, green chillies, ginger, and onion. When they turn golden brown add crushed aniseed, chilly powder, cinnamon powder, cloves powder, turmeric powder and saute for 3 minutes. Then add beetroot, carrot and salt and cook for 5 minutes and finally add potatoes and coriander leaves and mix well.

When the mixture is cool make an oval or round shape and keep it aside. Heat enough oil for cutlets to simmer and dip each cutlet in the egg and in the breadcrumbs and into the oil. When both sides are golden brown remove from the oil.

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Chakkavarattiyathu (ചക്കവരട്ടിയത്)

Chakkavarattiyathu (ചക്കവരട്ടിയത്)





A typical kerala method of preserving Jackfruit. This jackfruit jam is also an ingredient of many kerala jackfruit recipes.

Ingredients:

Ripe Jackfruit bulbs - 4 cups
Jaggery - 2 cups
Ghee - 1 cup
Cardamom powder-1/2 tsp
Powdered ginger - a pinch
Water - as required

Directions:

Remove the seed from the jackfruit bulbs and chop them into very small pieces. Cook jackfruit (by adding about 1/4 cup of water) either in a pressure cooker or a heavy bottomed vessel till it becomes soft. Keep stirring on medium flame and slowly smash it well using a ladle. Cook it till it becomes real pulpy. Take jaggery in another pan and melt it by adding little water. Filter and remove any stones from the jaggery syrup. Now slowly add the syrup to the cooked jackfruit. Cook it on a medium flame till the water content is reduced. Remember to stir continuosly and not to increase the heat, to prevent it from sticking to the vessel. Add 1 tsp of ghee, whenever it starts to stick. Continue the process until you get a dark brown colored, thick and tight jam or till you get the required consistency. Cool it and store it in air tight jars.

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Muttathoran (Scrambled Egg)

MUTTATHORAN (Scrambled Egg)







Ingredients:

Egg-4
Salt-as taste
Green chillies-5
turmeric powder-1 tsp
Onion-4 chopped
 

Directions:
Preparation
Add chopped onion with oil in a pan Till it is fried n add egg, salt and green chillies and turmric powder Mix all the contents and serve hot

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Fish Fry

Fish Fry 




Ingrediants:

fish - 1
chopped onions - 1no
chopped tomattows - 2no
chopped garlic -1piece
chopped ginger -1piece
turmeric powder-1/2tsp
chilli powder -1tblsp
coriander powder-1/2tsp
tamarind pulp -1tblsp
mustard seeds
fenugreek
curry leaves
For paste:
chilly powder -1tblsp
turmeric powder-1/2tsp
coriander powder-1/2tsp
lemon juice of 1/2 lemon

Method:


Mix chilly powder,turmeric pwdr,coriander pwdr and lemon juice make it in to a fine paste marinate the fish with the above paste for about one hour
fry the marinated fish with oil (cook it over low flame),keep it aside.
take another frying pan and heat oil splatter mustard seeds and fenugreek thn add chopped onions ,ginger,garlic,tomattows and saute for a while,
add chilly powder,turmeric pwdr,coriander pwdr, tamarind pulp n salt
simmer for few minutes n make it thick masala place the cooked fish on a banana leaves with the above masala,masala should cover the
fish heat a clean frying pan place the coverd fish in the pan
turn sides of the fish until done

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Pearl Spotted Fish Fry (Kerala Karimeen Fry)

PEARL SPOTTED FISH FRY (KERALA KARIMEEN FRY)

Karimeen or the Pearl Spotted fish is a very tasty and sought after delicacy in Kerala. This is a recipe to prepare Karimeen fry in Kerala style


Ingredients

Karimeen, cleaned and slit – 4 nos
Dry red chillies – 10 gms
Turmeric Powder – 1/2 tsp
Pepper – 5 to 6
Red onions – 5 (small ones)
Garlic – 5 cloves
Oil – As required
Salt to taste
Curry leaves
Lemon


Directions
Smear the fish with some lime juice and keep for some time. Mix the dried chillies, turmeric powder, pepper, onion, garlic and salt and grind it to a fine paste. Smear this paste on the fish and keep it for an hour. Add some oil in a frying pan and fry the fish on both the sides over a low flame. Once fried, remove the fish from the pan. Before serving, decorate it with curry leaves and lemon.

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നെയ്മീന്‍ വറ്റിച്ചത്

നെയ്മീന്‍ വറ്റിച്ചത് 

ചേരുവകള്‍

(ഒരാഴ്ച വരെ കേടാകാതെ സൂക്ഷിക്കാന്‍)

• നെയ്മീന്‍ -അര കിലോ
• പച്ചമുളക് കീറിയത് -10 എണ്ണം
• ഇഞ്ചി അരിഞ്ഞത് -1 കഷണം
• മുളകുപൊടി -2 ടീസ്പൂണ്‍
• മഞ്ഞള്‍പ്പൊടി -കാല്‍ സ്പൂണ്‍
• കറിവേപ്പില -5 ഇതള്‍
• വെളിച്ചെണ്ണ -ആവശ്യത്തിന്
• കടുക് -1 സ്പൂണ്‍
• കുടംപുളി -5 ചുള (പുളി വെള്ളത്തിലിട്ടുതിളപ്പിച്ചവെള്ളം 2 കപ്പ് )
• ഉപ്പ് -പാകത്തിന്

പാകം ചെയ്യുന്ന വിധം

മണ്‍ചട്ടിയില്‍ വെളിച്ചെണ്ണ ഒഴിച്ച് ചൂടാകുമ്പോള്‍ കടുക് പൊട്ടിക്കുക.2 മുതല്‍ 6 വരെയുള്ള ചേരുവകള്‍ വഴറ്റുക.

വഴലുമ്പോള്‍ പുളിവെള്ളത്തില്‍ മീന്‍ കഷണങ്ങള്‍ പെറുക്കിയിടുക.

അതിന് മുകളില്‍ കറിവേപ്പിലയുടെ ഇതളുകള്‍ നിരത്തുക.

പാകത്തിന് ഉപ്പും ചേര്‍ക്കുക.

ഒരുവിധം നന്നായി വറ്റുമ്പോള്‍ വാങ്ങി വെച്ചു

ആറുമ്പോള്‍ വൃത്തിയുള്ള തുണി വെളിച്ചെണ്ണയില്‍ മുക്കി

മീന്‍ കഷണത്തിന്റെ പുറത്തിടുക.

ഇങ്ങനെ ഉണ്ടാക്കുന്ന മീന്‍കറി ഒരാഴ്ചകഴിഞ്ഞാലും ഉപയോഗിക്കാന്‍ സാധിക്കും

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