Maluz Culinary

Banana Apple Shake

2013-07-28T18:08:00.002+05:30

Ingredients :

Milk - 1/2 litre
Banana - 2 Nos chopped
Apple - 1 No chopped
Sugar - 3 tbsp / as per your taste

How to Make:

Keep the chopped bananas and apple in freezer for 2 hours or till it is hard.
Keep the milk in freezer for 2 hours.
Blend the ingredients in a blender .Seve chilled .

Meen Peera / Anchovy Coconut Dry Curry

2013-07-27T23:35:00.000+05:30

It is a typical kerala special recipe.I got this recipe from my mother in law. She makes it when we went to kerala last time and it is my hubby's favourite recipe.

Ingredients :

Anchovy cleaned washed - 500 grams
Grated Coconut - 1 1/4 Cup
Ginger - 1 tbsp chopped
Garlic - 1 tbsp chopped
Coriander Powder- 1/2 tsp
Chilly Powder- 1/2 tsp
Green Chillies- 3 nos slitted
Mustard Seeds -1/4 tsp
Red Chilly Whole- 2 Nos
Oil as required
Salt as reqired
Curry Leaves as required
Gambooge- 2 Nos

How to Cook :

Grind the coconut , coriander powder, chilly powder ,garlic and ginger in a mixie for a round.Keep this aside.
Soak the kodampuli /Gambooge in luke warm water.
Add oil to the pan , splutter mustard seeds and add the whole red chilly .
Now add the grinded mixture with 1/2 Cup water , slitted green chilly,salt ,curry leaves and the gambooge along with the soaked (1/4 cup) water.Bring to boil.
Add the anchovy fish to it , close the pan and cook in low flame . In between make sure by holding the pan on both sides, you move the pan in circular motion instead of directly stirring since it might crush the fish pieces .
Cook for around 5 minutes so that the fish should get cooked . Open the pan and cook in low flame so that the gravy should be thicken and all the water you have added should get dried.
Serve Hot with rice !!!

Bhaigan Bhartha

2013-07-12T09:47:00.000+05:30

Ingredients :

Brinjal - 1 big.
Onion - 1 No
Ginger Garlic - 1 tsp
Bayleaves - 1 No
Cloves- 2 No
Cinanbon - 1 stick
Star Anise- 1 No
Tomato Sauce- 1 tsp
Chilly powder- 1 tsp
Turmeric Powder- 1 /2 tsp
Corainder Powder- 1 tsp
Cumin Powder- 1 tsp
Green Chilly - 2 Nos
Garam masala - 1 tsp
Corainder Leaves Chopped
Salt as required
Oil as required

How to Cook :

Cooking Bhaigan

Spread little oil over the brinjal and roast it over low flame directly on a gas burner for 20 minutes minimum.
In between cooking brinjal , make sure you move the brinjal / rotate the brinjal so that all the sided get equally cooked.
If you insert a small knife very gently into the brinjal , it will easily go inside and touch the bottom , then you know the brinjal is cooked.
Now after roasting , keep it aisde to cook.
Peel off the skin and mash the brinjal very well. Keep this aside.
Roasting brinjal over the flame gives it a smoky flavour and the taste is yummy!!

How to prepare the gravy

Add oil to the pan , when it is hot , add mustard seeds . Let it splutter
Add cloves , bayleaves, cinnabon , star anise and saute for a minute .
Add ginger garlic , saute for a minute. till the raw smell goes.
Now add the onions , saute till ti turn translucent.
Now add the masala ( From 9 to 14 ) and saute for a minute.
Add the tomato sauce , mashed brinjal , 1 tbsp oil and cook on low flame for 5 minute.
Garnish with coriander leaves chopped.

Baby Corn Manchurian

2013-07-11T20:03:00.000+05:30

I love manchurian and i try making it with a variety of items.My mom makes excellent gobi manchurian which is how i started to like it as a kid..and trust me !!! Most of my friends love her manchurian and fried rice.

You can check my blog for different varieties of manchurian like...Paneer manchurian , soya chunk manchurian, mushroom manchurian , Mixed vegetable manchurian ,gobi manchurian

And the speciality of this post is ....yeah.....IT IS MY 200TH POST TO MY BLOG .....looking back...i feel so happy to be able to share those lovely recipies with my dear friends....!!!

Ingredients :

Baby Corn - 250 grams ( cut into square pieces )
Onion cut into square- 2 No
Capsicum cut into square -2 No
Garam Masala- 1tbsp
Chopped Ginger- 1 tbsp
Chopped garlic - 1 tbsp
Green chilly slitted- 2 Nos
Soya Sauce- 2tbsp
Red Chilly Sauce- 2 tbsp
Tomato Sauce/Hot and Sweet Sauce -2 tbsp
Salt as reuired
Coriander leaves chopped
Oil as required

For Dough ( For Step 2)

All Purpose Flour ( Maida) - 2 Cup
Corn flour- 3/4 Cup
Ginger- Garlic Paste - 1 tbsp
Garam Masala- 1 /2 tsp
Turmeric Powder - 1/2 tsp
Chilly Powder - 1 tsp
Salt - ( TIP : Make sure you add a little more than required in the dough so that it sticks well on the cauliflower florets )

How to Cook the vegetable manchurian

Prepare the dough by kneading the mixture with little water .Make sure not to form lumps .The dough should be tight.
Mix the corn pieces in the prepared dough and keep aside for half an hour.
Deep fry each corn pieces .Make sure it doesn't turn brown and keep it aside.
Heat oil in a pan and when it is hot , add the chopped ginger , garlic and green chilly . Saute for few minutes.
Add the onions and saute for sometime.
Add the capsicum and saute till it is cooked.
Add the garam masala and saute for a minute.
Add the sauces and saute on high flame for 2 minutes.
Check the salt , add as required / as per your taste.
Add the fried corn , coriander leaves chopped and close the pan , cook for 5 minutes on low flame.

KADALA CURRY IN COCONUT GRAVY

2013-06-30T20:24:00.000+05:30

Ingredients

Kadala( Black Chana ) - 1 glass
Onion- 2 Nos
Coconut Milk Powder- 2 tbsp
Tomato- 1 No chopped
Ginger- Garlic paste- 1 tsp
Turmeric Powder- 1/2 tsp
Garam Masala- 2 tsp
Red Chilly Powder- 1/2 tsp
Green Chilly - 1 No
Curry leaves
Salt
Oil as required

How to Cook :

Soak the chana overnight .
Cook the chana in the cooker to 4 whistle.
If required cook for 2 or 3 whistles more. Drain the chana and keep this aside.
Mix the coconut milk powder with 1/4 cup of water and keep this aside.
Add oil to the pan , when it is hot add the ginger garlic paste and saute for a minute till the raw smell of it goes.
Add the onions , green chilly, curry leaves and saute till it turn translucent.
Add the garam masala, chilly powder and the turmeric powder ansd saute for 2 minutes.
Add the tomatoes and saute for 2 minutes.
Switch off the flame and let it cool.
Now take some cooked gravy and with little water grind in a mixie.
Add the grinded mixture with 1 glass of water and required salt to the cooking pan .Bring to boil.
Now add the drained chana and on low flame close the pan and cook for 5 minutes.( make sure you add more water as required for the gravy if you need)
After 5 minutes , add the coconut milk , bring to boil.Switch off the flame.
Garnish with curry leaves .
Serve Hot with Noolappam / idiappam / Vellaappam !!

Rasam With Lemon

2013-06-30T12:32:00.002+05:30

Ingredients.

Whole coriander- 2 tbsp
Jeera - 1 tsp
Garlic- 8 pods
Whole Pepper - 10 Nos
Curry leaves - few
Tomato- 2 No
Lemon - 1/2 a piece
Green Chilly - 2 Nos
Mustard -1 tsp
Salt As required.
Oil - as required.

How to Prepare

Add coriander, jeera and pepper to a pan and fry it till the coriander start to turn light brown.
Grind the above mixture with chopped curry leaves, garlic to a fine powder.
Add oil to the pan , when it is hot , add mustard seeds and let it splutter.
Add the grinded powder , saute for few seconds.
Now add 1/4 cup water and saute well.
Add the chopped toamtoes and on low flame cook it it turn tender.
Now add 2 glass of water , lower the flame, cook for 10 minutes .
Add salt as required.Now add the lemon drops and bring to boil on high flame.
Add the coriander leaves/ curyr leaves .
Serve hot with rice and pappad.

Cabbage Carrot Thoran

2013-06-30T12:32:00.001+05:30

Ingredients :

Cabbage grated to fine pieces- 5 Cups
Carrots grated - 2 Cups
Onion - 2 Nos chopped
Coconut grated-1 glass
Ginger cubes- 1 tbsp
Green Chilly slitted- 2 Nos
Turmeric Powder- 1/2 tsp
Chilly Powder- 1 tsp
Salt as required-
Oil- 1 and a half tbsp
Curry Leaves- 10 Nos
Red Chilly- 2 No
Mustard- 1 tsp

How to Cook :

Mix the grated cabbage ,carrots, onion , ginger , green chilly ,turmeric powder, chilly powder , salt , 1/2 tbsp oil with your hands and keep this aside for half n hour.
Heat pan and add oil , when it is hot add the mustard , red chilly and dal pieces.
When it splutter , add the mixed cabbage carrots. Mix it well .
Close the pan and cook for sometime till the cabbage, carrots are cooked.(approximately 15 to 20 mins ).
When it is done , add the curry leaves and grated coconut.
Mix in low flame for 1 minute .
Serve hot with rice.

Mango Payasam / Mango Kheer / Mambhazha Payasam

2013-06-29T18:30:00.000+05:30

Ingredients :

Mango - 1 big very ripe
Jaggery grated- 1 Cup
First Coconut Milk - 6 tsp coconut milk pwoder mixed with 1 to 1 half cup water.
Second Coconut Milk - 1 tbsp of thick coconut milk
Cardamon Powdered- 1 tsp
Cashewnuts - 10 nos
Raisins - 10 Nos
Ghee- 2 tsp

How To Cook :

Boil 1/2 Cup water and when it come to boil ,add the grated jaggery , let it melt fully.
Strain the jaggery syrup.Keep this aside.
Fry the cashewnuts and raisins , keep this aside.
Cut the mangoes and cook the mangoes with 1/4 cup water in low flame for 5 minutes.
After 5 minutes mash the mangoes .Cook for sometime so that the excess water get evaporated off.( max of 2 to 3 minutes )
Now add the jaggery syrup , cooked mangoes and mix well.
Cook in low flame for 10 minutes.
When the syurp starts to thicken , add 1 tsp ghee and again cook for 2 to 3 minutes.You will see the mixture start to thicken.Bubbles start to form.
Now add the first coconut milk and cook in low flame for 15 minutes.
You will see the payasam start to thicken.
Now add the second coconut milk , cardamon powder , fried cashewnuts and raisins.
Serve hot !!!

Onion Tomato Uthappam

2013-06-28T11:56:00.003+05:30

Ingredients :

Dosa Batter prepared - 1 bowl enough to make 6 dosas.
Onion - 2 No chopped to very tiny pieces
Tomato - 1 no chopped to very thin piece
Green Chilly - 1 No chopped
Ginger Chopped- 1 tsp
Curry Leaves chopped- few
Asafoetida
Oil as required
Salt as required.

How to Cook.

Mix the chopped onion,tomato,ginger,greenchilly,curry leaves and salt,keep this aside.
Mix little salt , asafoetida with the dosa batter and keep this aside.
Get the dosa thatte / iron griddle ,oil, Tissue paper ready for cooking dosa.
When the dosa thatte is hot ,wipe the dosa thatte with oil using a tissue paper. ( You can also use a cloth piece or Onion for wiping the dosa thatte ) .
Pour the dosa batter on the dosa thatte.
Make concentric circles on the batter with the spatula.
Spread the chopped onion tomato mixture over it.
Apply oil over the dosa
Cover the dosa with the top of a pan , and cook dosa in low flame for a minute.
When the dosa is cooked, pass the spatula around the edges of the dosa to ensure dosa dont stick to the pan.
When cooked , flip the dosa to the other side and again cover with a pan and cook for 1 minute or less.
Now cook for few seconds on high flame.
When both sides are cooked, take the dosa from the dosa thatte.
Serve hot with chutneys.

Chicken Biriyani

2013-06-27T18:54:00.001+05:30

This is a very special chicken biriyani .I went through different kinds of Chicken biriyani recipes and this is kind of a blend of Lucknow biriyani (Awadhi biriyani ) dum style and kerala style biriyani .

Ingredients :

Chicken Biriyani - 1 kg
Onion - 5 big nos cut thin lengthwise
Ginger paste- 1 tbsp
Garlic paste - 2 tbsp
Ginger cut into long strips - 2 tbsp
Bay leaves - 4 Nos
Star Anise- 2 nos
Cloves- 6 nos
Cinnabon sticks- 2 No
Black Cardamon - 2 Nos
Green Cardamons - 2 Nos
Chopped Coriander - 1 Cup
Chopped pudina - 1 Cup
Saffron - a pinch
Milk - 1/4 cup
Whole coriander - 2 tbsp
Cumin seeds- 1 tsp
Shahi Jeera - 1 tsp
Garam Masala for chicken gravy- 4 tsp
Curd- 2 Cups
Green Chilly slitted- 3 nos
Oil as required
Ghee as required
Lemon Drops
Maida flour prepared as required for final baking stage.
Garam Masala for final stage - 2 tsp

For Marination

Curd- 2 tbsp
Chilly Powder- 1 tsp
Pepper Powder- 1 /2 tsp
Ginger Garlic paste- 1 tbsp
Turmeric Powder- 1 tsp
Salt as required.

How to Cook

Stage 1 : Initial Preparation

Fry the 2 onions till it turn dark brown.Keep this aside.
Soak the saffron in milk and keep this aside.
Add the whole coriander, cumins seeds and shahi jeera to a nonstick pan with out oil.Saute for a minute till it start to turn brown .After a while , powder it in a mixie and keep this aside.

Stage 2 :Marination and Frying Chicken pieces

Initially marinate the chicken pieces with the ingredients for marination for 1 hour .
Pour oil to the pan , when it is hot , fry the chicken pieces.
Fry for around 15 minutes adjusting the flame till it start to turn golden brown.
Make sure the chicken is not fully cooked.

Stage 3 : Preparing the chicken gravy

Add ghee to the pan , when it is hot , add the Bay leaves -2 Nos,Star Anise- 1 no,Cloves-3 nos,Cinnabon sticks- 1 No and saute for a minute.
Now add the ginger garlic paste , saute till the raw smell goes.
Add the onions ( 3 nos ) and saute till it turn translucent.
Add the green chillies ,powdererd masala and garam masala . Saute for a minute.
Now add the curd , chopped coriander , chopped pudina ,chicken pieces and cook in low flame for another 15 to 20 minutes .(If you want add 1 Cup water as required / as how much gravy you need for the chicken)

Stage 4 : Cooking Rice.

Wash the basmati rice and soak in water for around 20 minutes.
After 20 minutes, drain out the water . Keep aside the rice .
Add water to the bowl for cooking rice.
Add the spices ( Bay leaves -2 Nos,Star Anise- 1 no,Cloves-3 nos,Cinnabon sticks- 1 No, Black and Green Cardamon - 2 nos ) , ghee to the water to cook rice.
Now when the water start to boil , add the rice , enough salt , lemon drops .
Cook for sometime , keep checking how much the rice is cooked.
It should not be fully cooked , but 90 % cooked.
Keep the rice aside to cool

Stage 5 :Final Baking Stage

Take the pan to cook the biriyani and on the bottom of the pan , sprinkle ghee and spread it over.
Now add the chicken gravy to the bottom.
Add a layer of rice above the chicken gravy .
Sprinkle saffron milk , powdered garam masala , fried onions , chopped pudina and coriander,ginger strips over the rice.
Repeat the same until all the rice and chicken are over with the rice at the top.
Now at last add the saffron milk , powdered garam masala , fried onions , chopped pudina and coriander,ginger strips over the rice.
Also sprinkle ghee over the top.
Now take the maida dough , roll it and spread it around the edges of the pan .
Close the pan and make sure you press the lid to the pan so that it gets closed airtight .
Now cook on high flame for 10 minutes.After 10 minutes , steam will start coming out through the maida dough and you can get the tempting aroma.
At this stage, cook on low flame for 20 minutes.( You can alternatively use a dosa tawa and place the biriyani vessel over it and cook on low flame )
Now your chicken biriyani will be ready.Serve hot with pickles, pappad and salads.

Note : Please refer my recipie for Hyderabad Dum Biriyani for the final baking stage of biriyani with pictures to refer.

Tapioca Stew / Tapioca in Thick Coconut Milk Gravy/ Kappa Stew

2013-06-25T20:47:00.001+05:30

Ingredients

Onion- 1 Large No
Tapioca - 1 big
Ginger Chopped- tbsp
Green Chilly- 1 No
First Coconut Milk - 2 Tbsp coocnut milk powder mixed with 2 cup water
Second Coconut Milk - 2 tbsp mixed in /4 cup water
Salt as required
Curry leaves
Oil -1 tbsp

How to Cook

Clean the tapioca and remove the outer layer and cut into square pieces.
Cook tapioca initially in a bowl of water . Close the bowl and cook for 20 minutes.It will be almost cooked.Drain out the cooked water .
Transfer the cooked tapioca , green chilly, salt,curry leaves ,onion chopped, ginger chopped and the first milk and cook to 3 whistles.
After a while , gently mash the tapioca well with a spoon .
Now add the second coocnut milk , bring to boil .
Pour 1 tbsp oil over the curry and garnish with curryleaves.
Add oil and garnish with Curry Leaves.
Serve hot with appam.

Vendakka Fry /Bhendi Fry/Ladies Finger Fry

2013-06-25T10:44:00.001+05:30

Ingredients

Ladies Finger - 25 Nos
Chilly Powder- 1 tsp
Oil - 1 tbsp for marination
Cumin powder- 1/2 tsp
Turmeric Powder- 1 tsp
Salt as required
Curry Leaves for garnishing.
Oil for shallow frying

How to Prepare

Soak in salt water for half n hour.
Drain it and keep this aside.
Cut both the edges of ladies finger.Chop into thin slices.
Marinate the slices with ingredients from 1 to 6 . Keep this aside for 20 minutes.
Pour oil to the pan , when it is hot , shallow fry the bhendi slices . Adjust the flame as required.
Garnish with curry leaves.
Serve hot with rice and curd!!!

Spicy Chilly Chicken

2013-06-24T14:27:00.001+05:30

Ingredients

Chicken boneless cut into cubes - 3/4kg
Onion - 1 No cut into square size
Capsicum chopped to square pieces - 1 No
Ginger cut into small pieces- 1 tbsp
Garlic cut into small pieces- 3 tbsp
Turmeric Powder- 1/2 tsp
Pepper Powder- 1 tsp
Garam Masala - 1 tsp
Star Anise crushed- 2 Nos
Kashmiri Chilly Powder - 1 tsp
Whole red chilly - 3 no crushed
Soya Sauce- 11/2 tsp
Chilly Sauce- 1 tsp
Tomato Sauce - 1 tsp
Green Chilly - 1 No slitted
Egg - 1 No
Oil - as required
Salt - as required
Coriander Leaves for garnishing

Ingredients for marination:

Lemon drops
Turmeric Powder - 1 /2 tsp
Salt as required
Pepper Powder- 1/2 tsp
Whole red chilly crushed - 5 No
Soya Sauce- 1 tsp
Chilly Sauce- 1 tsp
Tomato Sauce - 1 tsp
Ginger Garlic paste - 1 tbsp

How to Cook

Clean the chicken well.
Cut the chicken into small square pieces.
Marinate the chicken with ingredients for marination for 1 hour to 2 hours.
After 1/ 2 hours, add beaten egg to the marinated chicken , mix well and leave it for 20 to 30 minutes.
Pour oil to the pan and when it is hot stir fry the chicken pieces . Make sure the chicken is not fully cooked.Keep this aside.
Pour 2 tbsp oil to the pan , add the crushed chilly , saute for 1 minute.
Now add the ginger and garlic chopped , crushed star anise. Saute for a minute.
Add the onions , slitted green chilly and saute the onions.Make sure it doesn't start to turn brown
Transfer the capsicum to the cooked onion with required salt and turmeric powder. Stir fry for 5 minutes.
Add ,soya sauce, chilly sauce , tomato sauce,pepper powder,garam masala , kashmiri chilly powder , saute for 2 minutes.
Add the chicken pieces , mix it well and saute in low flame for sometime till the sauces all are mixed with the chicken well.
Again stir for on high flame for 2 minutes.
Add salt if required .
Garnish chopped coriander and serve hot with fried rice.

Indian Style Home Made KFC

2013-06-24T12:01:00.001+05:30

Home made KFC is easy if you have the right ingredients .I used skinless chicken .But it is always good to use the skinned chicken.This idea of making KFC was decided instantly and didnot get time to think for buying skinned chicken :-)

I got this recipe from my husband.He made this for me today :-)

Ingredients :

Chicken Legs - 4 No ( preferably use skinned chicken )
Onion rings for garnishing
Egg- 1 No
Milk - 2 tbsp
Maida / All puprpose flour- 1 Cup/ as required
Salt
Pepper Powder- 1 tsp
Chilly Powder- 1 tsp
Garlic paste- 1 tbsp ( preferably garlic powder - 1 tbsp )
Ginger paste- 1 tsp ( preferable ginger powder - 1 tsp)
Onion Powder - 1 tsp ( optional if you dont get it but it adds taste )
Oregano - 1/4 tsp
Oats / Bread crumbs - as requried.( optional )

Ingredients for First Marination :

Turmeric Powder- 1/2 tsp
Curd- 2 tbsp
Lemon drops
Pepper powder - 1/4 tsp
Chilly powder- 1 tsp

How to Cook

It is not necessary to use onion powder , but definitely it adds taste to your KFC.
Generally we use skinned chicken. IF you are using the skinned chicken you need not roll the marinated chicken in oats or bread crumbs.
But since i used skinless chicken , to give it that KFC look , i rolled the marinated chicken in oats. You can instead use breadcrumbs as per your choice.
But the taste of this KFC is yummy .
Now to the exact recipe!!

Initially marinate the chicken with the ingredients for first marination .Keep this aside for 1 to 2 hours.
Now mix the ingredients from ( 5 to 12 ) in a bowl and keep this aside.
Beat the egg and mix it with milk . Whisk it well . Keep this aside.
Transfer the oats / breadcrumbs in a plate and keep this aside.
Now take each of the marinated chicken legs and dip in the egg milk batter first.
Secondly roll it over the maida powder prepared .
Third again roll it in egg milk batter
Fourth , roll in the oats.
Last again roll it in the maida powder.
Deep fry the chikcen for 10 minutes in low flame.Make sure you stir in between.
When ti turn golden colour , you crispy yummy KFC is ready !!
Have it hot with sauce !!!

Chicken Curry in Thick Coconut Gravy

2013-06-23T13:34:00.001+05:30

Ingredients :

Chicken pieces washed and cleaned - 1 kg
Onions - 3 No
Turmeric Powder- 1/2 tsp
Chicken Curry Masala - 5 tbsp
Fresh Ginger Garlic Paste- 2tbsp
Curry Leaves
Coconut Milk Powder- 5 tbsp
Green Chillies cut lengthwise- 2 No
Salt as required
Oil -3 tbsp / as required

How to Cook :

Mix the coocnut milk powder in 1/2 glass luke warm water and keep this aside.
Add oil to the pan and when it is hot, add the ginger garlic paste , saute till the raw smell goes .
Add onions , green chilles, curry leaves and saute well till it turn translucent .
Add the chicken curry masala and saute for 3 minutes on low flame and 1 minute on high flame.
Add the chicken pieces , salt and mix well .Saute for 5 to 10 minutes so that the masalas get mixed with the chicken well.
Add 1 to 1 1/2 cup water and bring to boil.
Now close the pan and cook in low flame for 30 minutes minimum. Make sure you turn the chicken pieces in between or else it might get sticked to the bottom of the pan.
Now open the pan and cook till the gravy start to thicken.
Now add the coconut milk and again cook for 5 minutes / more till the gravy start to thicken on low flame .
Garnish with curry leaves
Serve hot with rice or rotis.

Unnakaya

2013-06-23T13:33:00.002+05:30

Unnakaya is a malabari dish made with ripe banana.

INGREDIENTS :

Kerala Ripe banana / Nendrapzham ( if very ripe banana is 100 % ripe , take bananas of 70 to 80% ripe) - 2 Nos
Grated Coconut - 1/2 Cup
Cashew Nuts and Raisins- 1/2 Cup
Ghee- 2 tbsp
Sugar- 4 tbsp
Cardamon powdered- 1/2 tsp
Oil for shallow frying.

How To Cook :

FOR THE FILLING

Crush the cashewnuts, raisins just for one round in a mixie.
Heat pan add 2 tbsp ghee to the pan .
When it is hot , transfer the grated coconut , cashewnuts , raisin , sugar and cardamon powder, saute in low flame for 3 minutes and fry on high flame for a minute. Keep this aside for the filling.
Cut the banana into 3 halves.
Steam the banana in a steamer for 10 minutes until it is soft. Make sure you donot overcook the bananas.
Now when it is still warm , remove the outer skin of the bananas.
Cut into half and remove the black seeds.
Now still warm , mash it well with a spoon and later when it start to cool down , mash well with your hand to a dough form.( You need not add any water as we have taken ripe bananas)
Now make small balls out of the bananas like we do for chappathi and flatten it on your palm to a small circular shape.
Add the filling onto the middle of the circle and close it and slightly elongate by keeping between both your palms to get an oval shape.
Heat oil in a pan and shallow fry the banana balls .
Keep on moving the banana balls until all the sides start to turn golden brown.
Serve hot !!!

Vegetable Manchurian

2013-06-17T11:56:00.002+05:30

For the vegetable balls

Mixed Vegetables chopped very thin - 3 Cups ( i took carrots , beans , cabbage and green peas,capsicum with the proportion of cabbage and capsicum less )
Green Chilly - 2 No chopped
Ginger garlic paste- 1 tbsp
Corn Flour- 2 tsp
Turmeric Powder- 1/2 tsp
Chilly Powder - 1/2 tsp
Salt as required
Coriander leaves chopped
Maida / All purpose flour- 1/2 cup or as required to get a thick dough
Maida to dip before fryign the kofthas.
Oil for frying

How to make the vegetable balls

Initially steam cook the chopped vegetables for 10 minutes.
As soon as the vegetables are done , mash the vegetables well , and add the rest of the ingredients and mix it well to make a dough .Add water as required.
Mix it well enough to make small balls.
Heat pan and add oil enough for frying
Roll the balls in maida powder.
Shallow fry the rolled balls. Keep turning after 1 minute.
Keep the fried balls aside.

How to Cook the Manchurian gravy

Ingredients :

Onion cut into square- 3 No
Capsicum cut into square -3 No
Garam Masala- 1tbsp
Chopped Ginger- 1 tbsp
Chopped garlic - 1 tbsp
Chopped green chilly- 1 tbsp
Soya Sauce- 3tbsp
Red Chilly Sauce- 2 tbsp
Tomato Sauce- 1 tbsp
Salt as reuired
Coriander leaves chopped
Oil as required

How to Cook the vegetable manchurian

Heat oil in a pan and when it is hot , add the chopped ginger , garlic and green chilly . Saute for few minutes.
Add the onions and saute for sometime.
Add the capsicum and saute till it is cooked.
Add the garam masala and saute for a minute.
Add the sauces and saute on high flame for 2 minutes.
Add the veegtable balls , coriander leaves chopped and close the pan , cook for 5 minutes on low flame.

Lychee (Litchi )Pudding

2013-05-16T21:42:00.003+05:30

Ingredients

Lychees ( Canned lychees )- 15 Nos
Lychee syrup- 6 tbsp
Milkmaid- 1 tin
Milk- 2 cups
Water- 1 to 1 1/2 cups
China grass- 15 grams
Sugar - 6 tbsp

How to Cook:

Soak the china grass with the 1 / 1/2 cup water and keep this aside.
Grind 10 lychees to a puree form and keep this aside.
Chop the 5 lychees . Keep this aside.
Mix the lychee puree , chopped lychees with lychee syrup.
Double boil the Chinagrass till it fully dissolves.
Boil the milk.When the milk come to boil add the milkmaid and stir for 20 minutes till it start to thicken.
Mix the chinagrass solution and milk- milkmiad mixture. Make sure you mix it when both the milk milkmaid mixture and chinagrass solution are hot.Let it cool.
After 20 minutes , when it is cool , add the lychee solution. keep it aside for half an hour.
After half an hour , it will start to thicken.
Garnish with lychees
Refrigerate it for 3 hours.

Kaju Mushroom Curry

2013-05-12T22:07:00.002+05:30

Ingredients :

Mushrooms cut lengthwise - 1 Cup
Onions - 2 No
Ginger Garlic paste- 1 tsp
Capsicum - 1 No chopped
Bay leaves - 2
Cloves- 3 Nos
Cinnabon stick - 1 No
Star Anise- 1 No
Tomato - 1 big
Turmeric powder- 1 tsp
Chilly Powder- 1 /2 tsp
Garam masala - 1 tsp
Cashewnuts - 10 Nos
Milk - 1/4 Cup
Green Chilly- 1 No
Coriander chopped- few
Oil - 2 tbsp

How to Cook :

Soak the cahsewnuts in milk for 15 minutes.
After 15 minutes, make a smooth paste of cashew with milk and keep this aside.
Add oil to the pan and when it is hot, add the bayleaves , cloves , cinnabon and star anise . Cook for 1 minute.
Add the ginger garlic paste , saute for a minute.
Add the onion , saute till it turn translucent.
Now add the tomatoes and saute till the they blend to the gravy well.
Now add the salt turmeric powder, chilly powder and garam masala and saute for 2 minutes.
Now transfer to a plate and let it cool.
After it is cooled , with little water add the onion mixture to a mixie and make a puree of the onion tomato mixture.
Now heat the pan and add the onion tomato puree.Add 1 cup water and mix well.
Add the cashew paste to the gravy and again mix well..
Now add the capsicum and mushrooms , close the pan and cook for 15 minutes.
Add the coriander leaves chopped.
The gravy will be thick.
Now serve hot with rotis!

Kaya koorkha Moloshyam (Plantain chinese potato moloshyam)

2013-05-12T21:51:00.000+05:30

Ingredients :

Kaya cut (Raw plantain) - 1 No
Koorkha cut lengthwise( Chinese potato ) - 2 Cups
Turmeric powder- 1/2 tsp
Chilly Powder- 1 /2tsp
Green Chilly - 1
Pepper Powder- 1/4 tsp
Curry leaves as required
Onion Shallots- 4 nos chopped
Salt as required
Oil- 1 tbsp

Cleaning the Banana and Chinese potato ( Koorkha )

Before you cut the banana , peel off the skin of the bananas.
Chop to square pieces.
Soak in water for 15 minutes.
Wash the chinese potato well in salt water to move the dirt over it.
Soak inwater for 15 minutes.
Again wash it many times and peel off the skin..
Cut into 2 halves if it small.
Keep the cleaned banana pieces and korrkha pieces aside.

How to Cook

Add little water, green chilly ,chopped onion shallots,koorkha ,plantain pieces,chilly powder, salt ,turmeric powder and salt to a cooker and cook to 4 whistles.
After sometime open the pan and add more water as required for the gravy.(the gravy should be thick )
Sprinkle pepper powder and cook on high flame for 1 minute.
Add curry leaves as much as you want.It gives a good flavour.
After the curry is cooked, add oil over the curry and mix well.
Switch off the flame.
Close the pan and keep for 5 minutes.
Serve hot with rice.!!!

Note : Instead of adding onion shallots initially along with vegetables to the pressure pan , you can add oil to a pan , saute the onion shallots and add to gravy at last .( alternative to step 5 )

Cherupayar Pepper Dry Curry / Sprouted Moong Dal Curry

2013-05-05T21:59:00.003+05:30

Ingredients :

Cherupayar/ Moong Dal- 1 Cup
Pepper - 1 tsp
Salt as required
Onions - 2 No
Oil as required
Curry Leaves
Chopped tomatoes and onions for garnishing.

How To Cook :

Wash the moong Dal well.
Soak the moong Dal for 12 hours.
After 12 hours , drain out the water and wrap the moong Dal in a wet cloth and keep closed overnight.
Moog Dal will be sprouted.
Add oil to the pan and when it is hot, add the chopped onions.
Saute till the onion turn translucent.
Add pepper , turmeric powder , salt and saute for 2 minutes.
Add the sprouted moong dal and add 1/4 cup water , close the pan and cook for 2 minutes.
Open the pan and stir fry till the water gets dried off.
Garnish with curry leaves, chopped onions and tomatoes.

Tapioca Masala Curry

2013-05-05T21:59:00.000+05:30

Ingredients:

Tapioca - 2 Nos
Onions Big - 2 Nos
Curry Leaves- few
Oil as required
Salt as required
Coconut grated- 1 Cup
Onion shallots- 10 nos
Red Chilly- 2 No
Coriander powder- 2 tbsp
Garam Masala- 1 tsp
Pepper powder- 1/4 tsp

How to Cook:

Add tapioca with enough water to a bowl and cook on low flame.
After the tapioca is cooked , generally i drain out the tapioca and keep this aside. ( optional )
Add grated coconut to a pan and stir fry on low flame till it turn brown in colour.
Now add the masalas ( garam masala , coriander powder , pepper powder ), saute for 3 minutes.Keep this aside.
Add oil to the pan , add the onion shallots, red chilly and stir fry for few minutes, till the red chilly start to turn brownish.Keep this aside.
Let the coconut onion shallot mixture( ingredients from step 3 , 4 and 5 ) cool.After it is cooled, with little water grind the mixture to a smooth paste . keep this aside.
Add oil to the pan, when it is hot , add onions , saute till translucent.
Add the grinded mixture and mix well.
Add cooked tapioca , salt , tumeric powder and again mix well for 2 minutes.
Now add 2 cups water , close the pan and cook for 3 minutes.
Add water if you want more gravy.
Serve hot with rice , rotis, parathas.

Masala Dosa

2013-05-05T21:54:00.001+05:30

Please go through the following post in my blog

For the Dosa /Idly Batter

http://maluzculinary.blogspot.in/2011/02/idly-dosa-batter.html

For the preparation of Dosa

http://maluzculinary.blogspot.in/2011/03/dosa.html

Ingredients

Potatoes- 3 medium sized
Onion - 1 No
Green Chilly- 2 No
Mustard Seeds - 1/4 tsp
Turmeric Powder- 1/4 tsp
Oil - 1 tbsp
Salt as required
Curry Leaves .

How to Cook

Peel off the potatoes and cut into cubes and set aside.
Put the potatoes with enough water in cooker and pressure cook the potatoes for 5 whistles.
Wait until the pressure is released from the cooker and open the cooker , Strain the water out.Mash the cooked potatoes well.
In a Pan , pour oil and when hot , splutter mustard seeds.
Add Onion , green chilly , curry leaves and saute till the onions are translucent.
Add the cooked potatoes into the mixture along with turmeric powder , required amount of salt and mix it well with the onions. Mash the potatoes again.
Add 1/4 cup water and mix it well. Cook for 3 minutes till the gravy becomes thick
Garnish with curry leaves and serve hot with puri.

How to prepare masala dosa

Pour the dosa batter to the pan and brush through ghee over the dosa.
Close with a vessel and cook for 2 minutes.
Add the prepared potato gravy and chutney of your choice.
Again close with a vessel and cook for few seconds.
Slightly fold the dosa.
Serve Hot.

Mango Custard

2013-04-30T11:02:00.001+05:30

Ingredients :

Milk - 500 ml ( 2 Cups )
Corn Flour- 2 tbsp
Ripe Mango puree- 1 Cup
Mango chopped to small square pieces- 1 Cup
Sugar- 6 tbsp
Nuts of your choice / cherries

How To Cook

Mix the corn flour with 1/4 cup milk and pour it to a pan.
Add milk , sugar to another pan and bring to boil.
When it start to boil , transfer to the cornflour milk mixture , little by little stirring continuosly.
Stir for 2 minutes.
Mix in the mango puree and chopped mangoes, stir for 10 to 15 minutes .
It will start to thicken after a while.
Now switch off the flame and transfer to the pudding vessel .
Keep aside to cool.
After it cools, refrigerate it for 2 hours.
Garnish with cuts/ cherries of your choice.
You can alternatively add fruit cuts before you serve.

Note : IF you want you can add eggs. When you add eggs, you need to beat the egg and mix the cornflour to it and then when the milk come to boil , add the milk to the egg cornflour mixture.

Hyderabadi Chicken Dum Biriyani

2013-04-27T17:16:00.001+05:30

This is a really easy to make recipe for yummy delicious aunthentic hyderabadi dum biriyani .

A MUST TRY RECIPE. You should choose the best quality basmati rice for this recipe.

Adding ghee is the speciality of this recipe.The flavour and the aroma of the biriyani is irresistable .

Ingredients

For chicken marinade

Chicken washed and cleaned -1 kg
Fried Onions - 1 Cup
Garam masala- 1 tbsp
Chilly powder- 1 tsp
Green Chilly slitted- 3 no
Cardamon powder- 1/2 tsp
Turmeric Powder- 1 tsp
Curd- 1 cup thick
Ginger garlic paste- 3 tbsp
Ghee - 2 tbsp
Salt as required
Lemon Juice 2 tbsp
Pudina and coriander leaves- 1 cup
Ghee -1 tbsp for spreading on the bottom of the pan

How to Prepare :

Take the pan in which you are planning to prepare the dum biriyani .
Spread the ghee on the bottom of the pan evenly.
Marinate the chicken pieces with the above ingreidents for marinade and marinate it for 1 hour .( atleast 30 minutes ) in the same pan.
Keep this aside.

NOTE : Always make sure after you cook the rice you should instantly transfer the cooked rice to the chicken pieces and start to bake which will be mentioned in detail later.

For the Rice

Best Quality Basmati Rice ( Preferably long grain rice ) - 3 Cups
Cloves- 4 no
Bayleaves- 4 nos
Star Anise- 4 nos
Shahi jeera- 1 tsp
Pepper Balls - 5 Nos
Cardamon sticks- 2 nos
Black cardamon powdered- 1/2 tsp
Salt to taste

How to Prepare :

Wash the rice and soak the rice in water for half an hour.
Add the ingredients from 2 to 9 into the water and when the water starts to boil , add the rice.
Cook for 10 minutes .Stir the rice once in a while and make sure enough water is there.
Make sure the rice should not be fully cooked but only 3/4 th cooked.
When the rice is 3/4 cooked , you would be able to break the rice with your hand but still not fully cooked.When you bite the rice , you will still feel the raw taste.

Ingredients for biriyani

3/4 th cooked rice
Saffron - 1 tsp
Milk - 1/2 Cup
Marinated chicken
Onions - 5 Big
Ghee- 5 tbsp
Garam Masala- 1 tsp
Chopped coriander leaves - 1 Cup
Chopped pudina leaves - 1 Cup
Maida Flour - 2 Cups turned to a smooth dough

Final Stage-Baking the Biriyani

1. Add the saffron to the milk and keep this aside for half n hour.
2. Deep fry the onions till it turn brown and crispy .Keep this aside.
3. Take the pan where you marinated the chicken pieces .

4. As soon as the rice is 3/4th cooked transfer a layer of rice over the marinated chicken.

5. Make sure when you add the rice to the marinated chicken , allow some water to come along with it to make sure the biriyani is moist.( donot drain the rice completely )

6. Add few pudina , coriander leaves over the rice.

7. Sprinkle garam masala , fried onions over the rice.

8. Add another layer of rice still allowing some water to come along with the rice.The rice would be over this time.9. Add the saffron milk over the rice .

10. Add coriander and pudina leaves , fried onions over this .

11. Atlast add the ghee over the rice.

12. Now take the maida dough , roll it and spread it around the edges of the pan as shown

13. Close the pan and make sure you press the lid to the pan so that it gets closed airtight .

14. Now cook on high flame for 10 minutes.After 10 minutes , steam will start coming out through the maida dough and you can get the tempting aroma which is going to surely water a few mouths .
15. At this stage, cook on low flame for 20 minutes.( You can alternatively use a dosa tawa and place the biriyani vessel over it and cook on low flame )
16. Now your chicken dum biriyani will be ready.Serve hot with pickles, pappad and salads.