Welcome to Magic at kitchen - Cooking Recipes and Tips

Vegetable Cutlet

2010-08-12T15:51:00.002+05:30

Ingredients

Potatoes - 1/2 kg
Carrot - 1 no
Beans - 5 or 6 no
Beetroot - 1 no
Bread Crumbs - 1/2 cup
Corn Flour - 1/4 cup
Ginger- Green Chilly paste - 2 tsp
Garam Masala - 2 tsp
Turmeric Powder - a pinch
Chilly Powder - 1/4 tsp
Coriander Powder - 1/4 tsp
Juice of 1/2 lemon
Salt to taste
Oil for frying

Method

Boil and peel off the potatoes. Mash them.
Boil the chopped vegetables and drain them. Spread them on a tissue paper to dry the excess water.
In a pan heat little oil and add ginger-green chilly paste, boiled vegetables, turmeric powder, chilly powder, coriander powder and garam masala. Sauté for few minutes.
Add this mixture with mashed potatoes along with lemon juice.
Shape them into small ball and flat it.
Add little water to cornflour and make a thick batter. Dip the vegetable mixture into the cornflour and roll it in bread crumbs.
Heat oil and put these cutlets into it and fry them till golden color.
Serve hot with Tomato ketchup.

Regards,

Lakshmi S Nair

Magic At Kitchen

Unnakaya

2010-06-23T09:02:00.010+05:30

Ingredients

Half riped banana(nenthrampazham) - 4 nos
Coconut grated - 2 cups
Cashew - 25gm
Raisins - 25gm
Sugar - 2 tbsp
Cardamom Powder - 1tsp
Ghee - 1tbsp
Oil for shallow frying

Method

Cut bananas into pieces and steam it in a pressure cooker. Cool it and then remove the black seeds in the middle and mash it.
Heat ghee in a frying pan. Add cashew nut, raisins, grated coconut and sugar. Sauté on a low heat till it turns slightly brown.
Grease your hands with a little ghee. Make a lemon size ball out of the banana 'dough' and flatten it. Stuff it with grated coconut- cashew - kismis mixture and roll into elongated shape very carefully.
Now heat the oil. Shallow fry the unnakaya on a low flame till golden color on both sides.

Regards,

Lakshmi S Nair

Magic At Kitchen

French Fries

2010-05-29T22:26:00.003+05:30

Ingredients

Potatoes - 6 nos
Oil for deep frying
Salt to taste

Method

Peel potatoes. Cut them into strips.
Soak potatoes in ice cold water for 1 hr. Then drain the water and pat dry the potatoes.
Sprinkle salt on potatoes.
Deep fry them until the color of potatoes changes to golden.
Serve with tomato sauce or chilly sauce.

Regards,

Lakshmi S Nair

Magic At Kitchen

Mango Shake

2010-05-29T18:57:00.003+05:30

Ingredients

Mango - 2 nos
Milk, frozen - 1 pkt
Sugar - 4-5 tbsp

Method

Peel and cut the mangoes.
In a blender, put all the ingredients and blend it until the mixture becomes smooth and soft.

Regards,

Lakshmi S Nair

Magic At Kitchen

Cinnamon Banana Shake

2010-05-29T18:26:00.004+05:30

Ingredients

Banana - 2 nos
Cinnamon Powder - 1 tsp
Vanilla Ice Cream - 2 scoops
Milk - 1 cup
Vanilla Essence - 1/2 teaspoon

Method

In a blender combine the ice cream, milk, bananas, vanilla essence and cinnamon.
Blend on high speed until smooth & frothy.
Serve chill.

Regards,

Lakshmi S Nair

Magic At Kitchen

Apple Shake

2010-05-29T18:02:00.005+05:30

Ingredients

Apple - 2 nos
Milk - 1 cup
Vanilla Ice Cream (optional) - 1 scoop
Sugar - 4-5 tbsp

Method

Remove skin and seed from apple. Put all the ingredients in a blender.
Blend till it becomes smooth.
Serve chilled.

Note:

If you are not using vanilla ice cream, then the milk should be frozen.

Regards,

Lakshmi S Nair

Magic At Kitchen

Ela Ada

2010-05-27T12:38:00.006+05:30

Ingredients

For Dough

Rice Flour - 2 cups
Warm Water - 1 cup
Salt to taste
Banana Leaf for wrapping

For Filling

Grated Coconut - 2 cups
Jaggery (melted and filtered) - 200 gm
Cardamom Powder - 2 tsp

Method

First we can make the dough. In a bowl mix rice flour and salt. To this add warm water and make a soft and smooth dough. Divide them into small ball shape.
In an another bowl, mix melted jaggery, grated coconut and cardamom powder for the filling.
Cut the banana leaf into small pieces. Place one ball of rice dough on the banana leaf and spread it evenly. Use your hands to spread the rice dough as thin as possible leaving a 1 cm margin on all sides. Dip fingers in water to avoid sticking.
Place filling on one side of the spread dough.
Fold the leaf and press the sides well.
Steam it in the idly steamer for 10-12 minutes. Make sure that there is enough water in the steamer.
Once the adas are cooked, peel of the leaf and have it.

Regards,

Lakshmi S Nair

Magic At Kitchen

Pazham Pori

2010-05-27T11:37:00.005+05:30

Ingredients

Banana (Nenthrapazham) - 3 nos
All Purpose Flour (Maida) - 2 cup
Rice Flour - 1 tbsp
Turmeric Powder - a pinch
Sugar - 3 - 4 tbsp
Water to make batter
Salt - a pinch
Oil for deep frying

Method

Peel the skin of bananas and cut them into 2 parts. Then cut each part into 3 pieces, lengthwise.
Make the batter using maida, rice flour, turmeric powder, sugar, salt and water. The must be thick.
Heat the oil in a pan.
Dip the banana slices into the batter and fry on a medium flame. Fry till golden brown color.
Drain excess oil on tissue.
Now your crispy and tasty pazham pori is ready to serve.

Regards,

Lakshmi S Nair

Magic At Kitchen

Egg Fried Rice

2010-05-25T13:24:00.015+05:30

Ingredients

Basmati rice - 3 cups
French beans,finely chopped - 3/4 cup
Carrots,finely chopped - 3/4 cup
Onions,finely chopped - 3/4 cup
Cabbage,finely chopped - 3/4 cup
Capsicum,finely chopped - 1/4 cup
Spring onions,finely chopped - 2 nos
Celery,finely chopped - 2 stalks
Soyasauce - 1/2 tsp
Refined oil - 3 tbsp
Eggs - 4 nos
Pepper Powder as required
Sugar a pinch
Salt to taste

Method

Wash the rice properly with water to remove excess starch. Then soak them in water for about 10 minutes. Now cook them. After the rice is cooked,spread on a flat tray until cool.
In a bowl, add eggs, salt and pepper and beat well. Scramble the egg.
Now take a pan, add the oil, sauté the onions, then all the veggies and cook for 7-8 min. Then add the cooked rice and scrambled egg. Add a pinch of sugar, pepper and salt.
Add soyasauce. Mix well and remove from flame.
Serve hot.

Note:

You can make Egg Fried Rice without adding Beans, Carrot and Cabbage.

Regards,

Lakshmi S Nair
Magic At Kitchen

Gobi Manchurian

2010-05-25T11:59:00.018+05:30

Ingredients

Cauliflower- 1 medium size
Oil for deep frying

For Batter

Cornflour - 3 tbsp
All purpose flour(maida) - 5 tbsp
Sal t- 1/4 tsp
Pepper Powder - 1/2 tsp
Water as required

For the Sauce

Oil - 2 tbsp
Green Chillies - 2 nos
Capsicum - 1
Onion - 1
Ginger, finely chopped - 1 tsp
Garlic, finely chopped - 1 tsp
Soya Sauce - 4 tsp
Chilly Sauce - 2 tbsp
Tomato Sauce - 2 tbsp
Spring Onion for garnish
Celery for garnish
Water - 4 tbsp
Corn Flour - 2 tsp
Vinegar - 1 tsp
Salt to taste

Method

To make batter, add all-purpose flour, corn flour, salt, pepper powder and water to a small bowl. Mix until there are no lumps. The batter should not be too loose.
Cut the cauliflower into small pieces.
Boil the cauliflower pieces for 5 minutes. Then cool it.
Coat cauliflower pieces well with batter and deep fry until the cauliflower becomes medium dark brown color.
Now for the sauce, heat oil in a pan and add ginger, garlic, onion, green chilly. Sauté until the onion becomes transparent. Then add capsicum.
Add tomato sauce and chilly sauce and cook until oil starts to separate from mixture.
Mix cornflour with water and pour this into the pan.
Add soya sauce, salt, vinegar and little pepper powder.
Add the fried cauliflower and cook for another 2-3 minutes.
Garnish with chopped spring onion and celery.

Regards,

Lakshmi S Nair

Magic At Kitchen

Paneer Butter Masala

2010-05-24T19:58:00.026+05:30

Ingredients

Paneer - 200 gms
Onions - 2 nos
Tomatoes - 2 nos
Cashew nut Paste - 2 tsp
Cloves - 3 nos
Cinnamon - 1 stick
Butter - 5 tsp
Bay Leaf - 1
Coriander Powder - 1tsp
Cumin Powder - 1 tsp
Ginger Garlic Paste - 1 tsp
Garam Masala Powder - 1/2 tsp
Yogurt - 3 tsp
Chilly Powder - 1/4 tsp
Oil - 2 tbsp
Salt to taste
Corriander Leaves for garnish

Method

Grind the onions and tomatoes to a thick paste. Also grind cloves, cinnamon to fine powder.
Now take a pan and add oil into it. When the oil gets heated add the paneer pieces.
Lightly fry the paneer cubes until it becomes golden brown on all sides. Set the paneer pieces aside.
Heat 3 tablespoon of butter in a heavy bottom pan. Add bay leaf, ginger garlic paste and onion paste and sauté until the onion puree changes its colour to light brown.
Then add tomato paste and simmer for 5 minutes.
Add cahew nut paste, corriander powder, cumin powder, chilly powder, garam masala powder, salt, cinnamon-cloves powder and extra butter. Saute for 7-8 minutes.
Add yogurt and stir until gravy becomes thick.
Then add fried paneer cubes.
Garnish with chopped corriander leaves. You can also garnish the curry with fresh cream.
Now Paneer Butter Masala is ready

Regards,

Lakshmi S Nair

Magic At Kitchen

Chilly Chicken

2010-05-24T18:33:00.012+05:30

Ingredients

For Batter

Chicken - 500gm
All purpose flour(maida) - 3/4 cup
Cornflour - 3/4 cup
Water - 3/4 cup
Soda Bicarbonate - 1/4 tsp
Egg - 1
Salt to taste

For Chilly Sauce

Oil - 2 tbsp
Dried Red Chilly crushed - 4 nos
Onion,finely chopped - 1/2 cup
Ginger,finely chopped - 1 tsp
Chilly Powder - 1 tsp
Capsicum chopped - 1/4 cup
All purpose flour(maida) - 1 tsp
Tomato Sauce - 2 tbsp
Water - 1 cup
Vinegar - 1 tsp
Celery,finely chopped - 2 stalks
Soya Sauce - 1 tsp
Sugar - 1 tsp
Salt to taste

Method

Cut the boneless chicken pieces into cubes.
Take corn flour, salt, egg, maida, water and soda bicarbonate in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
Heat oil and deep fry the marinated chicken pieces till golden brown.
Take a pan and heat oil. Add ginger and onion into it and sauté till the onion becomes golden brown.
Then add crushed red chilly,capsicum,chilly powder,maida,tomato sauce,vinegar,salt,sugar into it. Add water and bring it boil. Add celery and soya sauce.
Add fried chicken pieces and cook for 3 minutes.
You garnish the curry with celery or spring onion.

Regards,

Lakshmi S Nair

Magic At Kitchen

Chikoo Shake

2010-05-24T17:35:00.011+05:30

Ingredients

Chikoo - 3 nos
Frozen Milk - 1 packet
Sugar - 6 tbsp
Chocolate Syrup - 3 tbsp

Method

Remove skin and seed from chikoo.Put all the ingredients in a blender.
Blend till it becomes smooth.
Serve chilled.

Regards,
Lakshmi S Nair
Magic At Kitchen

Carrot Halwa

2010-05-24T14:11:00.007+05:30

Ingredients

Grated Carrot - 8cups
Ghee - 4tbs
Milk - 6cups
Sugar - 2cups
Almonds or cashew nuts - few
Cardamom powder for flavouring

Method

Sauté the grated carrots in ghee.
Add milk and cook till very soft.
Add sugar, simmer for a while, till sugar dissolves and the mixture thickens. Add cardamom powder.
Garnish with almonds or cashew nuts.
Serve hot or cold as desired.

Regards,
Lakshmi S Nair
Magic At Kitchen

Ghee Rice

2010-05-24T12:49:00.008+05:30

Ingredients

Basmati rice - 2 cups
Ghee - 4 tbsp
Cinnamon - 2 pieces
Black peppercorns - 1 tsp
Cloves - 6 nos
Cardamom - 4 nos
Cumin seeds(jeera) - 1/4 tsp
Bay leaves - 2 nos
Onions - 2 nos
Water - 3 cup
Cashewnuts,raisins for garnishing
Salt to taste

Method

Wash and soak rice for half hour in water.then drain it and keep aside.
Boil water with salt.
Heat ghee in a vessel. Add all the spices and fry for few seconds.Then add onion and sauté till they turn into golden yellow colour.
Add the rice and roast it until it slighty changes its color. Pour the boiled salty water into it.
Bring to a boil, cover and cook on a low level for about 15 minutes or till the rice is done and all the water has evaporated. Separate the grains of rice with a fork.
Garnish with roasted cashews and raisins.
Serve with Raita or Chicken Curry.

Regards,
Lakshmi S Nair
Magic At Kitchen

Caramel Custard

2010-05-23T20:11:00.009+05:30

Ingredients

Eggs - 4 nos
Milk - 500ml
Sugar - 150gm
Sugar - 100gm(for caramel)
Vanilla Essence few drops

Method

Take a hard bottomed vessel and put the sugar and melt till it becomes caramel that is golden color.
Add the egg,milk and sugar in a separate vessel and stir till everything is dissolved.Add few drops of vanilla essence.
Pour this mixture into a vessel with the caramel.Cover it with butter paper and stream it.Make sure there is enough water for the custard to cook.
After 15 to 20 minutes take the vessel out and remove the butter paper and allow the custard to cool. After sometime put in the fridge to cool and then demold the custard.

Regards,
Lakshmi S Nair
Magic At Kitchen

Veg Fried Rice

2010-05-21T19:23:00.010+05:30

Ingredients

Basmati rice - 3 cups
French beans,finely chopped - 3/4 cup
Carrots,finely chopped - 3/4 cup
Onions,finely chopped - 3/4 cup
Cabbage,finely chopped - 3/4 cup
Capsicum,finely chopped - 1/4 cup
Spring onions,finely chopped - 2 nos
Celery,finely chopped - 2 stalks
Soyasauce - 1/2 tsp
Refined oil - 3 tbsp
Pepper Powder as required
Sugar a pinch
Salt to taste

Method

Wash the rice properly with water to remove excess starch. Then soak them in water for about 10 mins. Now cook. After the rice is cooked,spread on a flat tray until cool.
Now take a pan, add the oil, sauté the onions, then all the veggies and cook for 7-8 min. Then add the cooked rice. Add a pinch of sugar, pepper powder and salt.
Add soyasauce. Mix well and remove from flame.
Serve hot with Gobi Manchurian or Chilly Chicken or even with Paneer Butter Masala.

Regards,
Lakshmi S Nair
Magic At Kitchen