Maluz Culinary

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.

Gobi Manchurian in Rich Sauce Gravy

2013-04-23T22:14:00.000+05:30

I got an idea for this recipe from a tv show recipe for chilly chicken.I replaced the chilly chicken with cauliflower florets .This is a modified version of it.Hope you enjoy this !!

Ingredients :

Cauliflower florets- 3 Cups
Onions - 2 Nos Cut into square shaped
Capsicum - 2 Nos cut into square shaped
Green Chilly slitted- 3 Nos
Ginger chopped- 1 tbsp
Garlic chopped- 1 tbsp
Pepper Powder- 1/2 tsp
Garam Masala- 1 tsp
Soya Sauce 2 tbsp
Tomato Sauce- 6 tbsp
Hot ad Sweet Sauce- 1 tbsp
Chilly Sauce- 1/2 tsp
Corn Flour- 2 tbsp
Coriander leaves chopped
Celery Chopped
Salt as required
Oil as required.

For the Marinade

Kashmiri Chilly Powder- 1 and 1/2 tbsp
Chilly Powder- 1/2 tsp
Soya Sauce- 1 tbsp
Ginger garlic Paste- 1 tbsp
Maida - 1 Cup
Water- 1/2 to 3/4Cup
Corn Flour- 4 tbsp
Salt

How To Cook:

Clean the cauliflower florets well and keep it in luke warm water for 1 hour.
Wash it once again .
Make a thick paste with the ingredients for marinade .
Mix well the cauliflower florets with the thick paste and keep aside for 1 hour.
Fry each florets and keep this aside.
Mix the corn flour with 1 cup water and keep this aside.
Add oil to the pan and add the ginger garlic chopped , green chillies , saute till the raw smell goes .
Add onion , and saute for 4 minutes till it trun translucent. Make sure it doesnt turn brown .
Add the capsicum pieces , garam masala, pepper powder , salt and saute for 2 minutes.Close the pan and cook for 2 minutes.
Now lower the flame , add the sauces ( 9 , 10 11 , 12 )
Mix well the sauces and saute on high flame for 2 minutes for the flavours to blend in.
Now add the cornflour solution , 1 Cup water and mix well .
It will take few minute before the sauce start to thicken .
Now add the fried cauliflower pieces, celery and close the pan and cook for 3 minutes on low flame for the flavours to blend in to the cauliflower pieces.
Now add the chopped coriander .
Serve hot with Fried Rice or Butter Naan .

Egg Vegetable Fried Rice

2013-04-22T22:24:00.001+05:30

Ingredients :

Basmati Rice - 2 Cups
Carrots chopped - 3 Nos
Beans chopped- 2 Cups
Green Peas Chopped Frozen - 1 Cup
Onions - 1 No cut lengthwise
Ginger - Garlic paste - 1 tbsp
Garam Masala- 2 tbsp
Pepper powder- 1/2 tsp
Tomato Sauce- 1 tbsp
Soya Sauce- 1 tsp
Egg - 3 Nos
Bayleaves- 2 Nos
Star Anise- 2 No
Cloves- 10 Nos
Cardamon - 3 Nos
Cashewnuts - 10 Nos
Raisins - 10 Nos
Chopped coriander.
Lemon Drops
Salt as required.
Ghee- 3 tbsp
Oil - 3 tbsp

How to Cook .

Clean the basmati rice and soak in water for 15 minutes.
Drain out the water and keep the rice aside.
Scramble the egg with pepper powder and salt , keep this aside.
Add 1 tbsp ghee and fry the cashewnuts and raisins , keep this aside.
Add 1 tbsp oil and fry the onions , keep this aside.
Add 1 tbsp ghee to the pan and fry the cloves , cardamon , star anise and the bayleaves.
Add the chopped vegetables , garam masala , ginger garlic paste and close the pan , cook for 10 minutes.
Add the cleaned rice , 1 tbsp ghee and stir fry the rice for 15 minutes.
Add tomato sauce , soya sauce , chopped coriander and mix well with the rice.Saute for 2 minutes.
Add 4 cups of water , salt and bring to boil .
When it come to boil add the lemon drops, close the pan and cook in low flame for minimum 30 minutes.
After rice is cooked , mix the scrambled egg with the cooked rice .
Garnish with fried cashewnuts, raisins , onions , scrambled egg and coriander leaves.

Chicken 65

2013-04-22T22:02:00.000+05:30

Ingredients :

Chicken boneless cut into cubes - 1/2 kg
Onion Fried- 3tbsp
Ginger -Garlic Chopped- 1 tbsp
Green Chilly slitted- 2 No
Pepper powder- 1 tsp
Cumin Powder- 1/2 tsp
Chilly Powder - 1/2 tsp
Curry Leaves - 10 Nos
Coriander Leaves Chopped
Salt as required
Butter- 2 tbsp
Oil - as required`

For the Marinade:

Pepper Powder- 1 tbsp
Kashmiri Chilly Powder- 1 tbsp
Turmeric Powder- 1 tsp
Lemon Drops
Corn Flour - 2 tsp
Ginger Garlic Paste - 1tbsp
Salt as required
Egg - 1 No

How to Cook :

Clean and wash the chicken pieces well.
Marinate the chicken pieces with lemon drops, salt , turmeric powder and keep it overnight.
Next day keep the chicken out of the refrigerator for 2 hours.
Prepare the batter with rest of the ingredients for the marinade and marinate the chicken pieces and keep it aside for 1 hour.
Add oil to the pan and fry the chicken pieces well.
Add 2 tbsp butter to the pan and add the chopped ginger garlic , green chilly and saute for 2 minutes.
Add the fried onions , cumin powder , pepper powder , curry leaves ,chilly powder , salt if required and saute for 2 minutes.
Now add the chicken pieces and mix it well and on high flame , saute for 2 minutes.
Serve Hot .

Kashmiri Chicken Fry

2013-04-21T13:34:00.002+05:30

Ingredients

Chicken pieces cleaned - 1/2 kg
Whole redchilly - 8 Nos
Garam Masala- 1/2 tsp
Kashmiri Chilly- 1/2 tsp
Curry Leaves - 15 Nos
Turmeric Powder- 1/2 tsp
Ginger Garlic paste - 1 tbsp
Pepper Powder- 1 tsp
Curd - 1 tbsp
Salt as required
Lemon drops
Oil as required
Curry Leaves for garnishing

How to Cook.

Marinate the chicken pieces with salt , turmeric powder and lemon drops overnight.
Before cooking , keep the chicken at room temperature for 1 hour.
Add the curry leaves , ginger garlic paste , red chillies , kashmiri chilly powder, garam masala,pepper powder salt ( if required ) to a mixie and grind .
Now marinate the chicken pieces with the freshly prepared paste .
Add 2 tbsp curd and mix well with the chicken pieces and again refrigerate it for half an hour.
After half an hour keep the marinated chicken at room temperature for 15 to 20 minutes.
Add oil to the pan and when it is hot , shallow fry the chicken pieces.
Serve hot.

Watermelon Shake

2013-04-21T12:19:00.001+05:30

Ingredients :

Watermelon deseeded cut into cubes - 2 Cups
Sugar - 1 tbsp
Cold Refrigerated iced milk- 1 Cup
Vanilla icecream - 1 big scoop

How To Cook

Blend the ingredients to a blender and blend to form a smooth paste.

Chicken Curry ( in Pudina Coriander Curd gravy )

2013-04-21T09:07:00.000+05:30

Ingredients :

Chicken pieces washed and cleaned - 3/4 kg
Onions - 2 No
Tomato - 1 No
Turmeric Powder- 1/2 tsp
Garam Masala- 3 tbsp
Coriander Powder- 1 tbsp
Chilly Powder- 1/2 tsp
Whole Pepper- 1 tsp
Cumin Powder- 1 tsp
Fresh Ginger Garlic Paste- 1 tbsp
Coriander Leaves chopped- 2 tbsp
Pudina Leaves Chopped- 2 tbsp
Curd- 3 tbsp
Green Chillies cut lengthwise- 3 No
Coriander Leaves for garnishing.
Oil -3 tbsp / as required

How to Cook :

Grind the curd , pudina leaves and coriander leaves to a thick paste.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 and saute well till it turn light brown in color.
Add the garam masala , coriander powder,pepper , turmeric powder, cumin powder, chilly powder, salt and saute for 3 minutes .
Add the tomatoes and saute for 3 minutes.
Add the curd paste , and mix well .Saute for 2 minutes.
Add the chicken pieces 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 half an hour. Make sure you turn the chicken pieces in between or else it might get sticked to the bottom of the pan.
Garnish with coriander leaves .
Serve hot with rice or rotis.

Mango Shake

2013-04-20T22:19:00.000+05:30

Ingredients :

Mangoes ripe big - 2 Nos cut into cubes
Sugar - 3 tbsp
Cold Refrigerated iced milk- 1 Cup
Cinnabon powder- a pinch

How To Cook

Mix 3 tbsp sugar with the mango cubes and refrigerate it for 2 hours.
After 2 hours, add the mangoes ,cinnabon , iced milk to the blender and blend it to form a thick paste.

Dal Tomato Curry

2013-04-19T20:40:00.001+05:30

Ingredients :

Moong Dal - 1 /2 Cup
Onion - 1 No
Tomato - 1 No
Turmeric Powder- 1/2 tsp
Green Chilly Cut lengthwise- 3 Nos
Garam Masala- 1/4 tsp
Ginger chopped- 1 tsp
Cumin Seeds- 1 tsp
Whole Pepper- 1/2 tsp
Salt as required
Coriander Leaves
Oil as required

How To Cook :

Add oil to the pressure pan and when it is hot , add the cumin seeds and pepper, ginger pieces .
When the cumin seeds splutter, add the green chillies and onions. Saute the onions till it turn translucent.
Now add the tomatoes and garam masala and saute for 2 minutes.
Now transfer the gravy to another bowl.
To the pressure pan add the dal , turmeric powder with water and cook till it is done.
After the dal is cooked , mix the onion gravy to the cooked dal .
Add little water if required.
Add coriander leaves chopped .( As i did not have coriander leaves, i added curry leaves ).
Serve hot with rotis.

Chakkakkuru Aviyal / Jackfruit Seed Aviyal

2013-04-18T11:22:00.001+05:30

Ingredients :

Jack Fruit Seeds - Skin removed and cut into four halves - 1.5 Cup
Snake Gourd cut lengthwise - 2 Cups
Ash Gourd cut into legthwise pieces - 1 Cup
Drumsticks peeled and cut into 2 " long pieces- 1 Cup
Turmeric powder- 1/2 tsp
Chilly Powder- 1 tsp
Green Chilly - 2 Nos
Tamarind - small goose berry sized.
Curry leaves as required
Onion Shallots- 4 nos
Coconut grated- 1 cup
Jeera- a pinch
Salt as required
Oil- 1 tbsp

How To Cook

Soak the tamarind in 1/4 cup water . Keep this aside.
Add little water, Jackfruit seed pieces , turmeric powder and salt into a pan , close the pan , cook till it gets cooked.( Cook for 15 minutes minimum)
After it gets cooked , add the ingredients 2,3 4, and 6 , very less water if required, close the pan and cook for sometime.(Make sure the vegetables should get cooked very well)
Squeeze the tamarind and add the tamarind water to the cooked curry .
In a mixie grind the coconut , green chillies , onion shallots and jeera with 1/4 cup water to a very fine paste form.
Add the grinded paste to the curry, add water if required.
When the gravy come to boil , pour oil , more curryleaves.
Serve hot with rice.!!

Mango Curd Curry / Mambhazha Pulissery

2013-04-17T11:34:00.002+05:30

Ingredients :

Mangoes Ripe- 2 Nos
Jaggery - 3 tbsp grated
Turmeric Powder- 1/2 tsp
Chilly powder- 1/2 tsp
Curd thick -2 Cups
Coconut Grated- 1 Cup
Green Chilly - 2 Nos
Cumins Seeds- 1/2 tsp
Mustard Seeds- 1/4 tsp
Red Chilly - 2 Nos
Oil -as required.
Salt as required.
Curry Leaves - as required

How To Cook :

Add jaggery with 2 tbsp water to a pan and cook on low flame until the jaggery is completely dissolved.Pass the syrup through a strainer and keep this aside.
Cut the mangoes to cubes.
Add the mango cubes , turmeric powder, chilly powder , salt , 1/4 Cup water to a pan and cook on low flame .Cook for around 10 to 15 minutes till the mangoes are tender.
Now add the jaggery syrup and open the pan and cook for sometime till the excess water is dried off.
Now add the grated coconut , 1 cup curd , jeera and green chilly to a mixie and grind to form a smooth paste.
Blend in the other 1 cup curd to the paste and stir continuously to form a thick paste.
Add the paste to the cooked mangoes.
Cook for 2 minutes.
Add oil to the pan , when it is hot , add mustard seeds , red chilly and curry leaves .Let the mustard seeds splutter.
Now add this to the cooked mangoes gravy.
Serve hot with rice.

Beetroot Mezhukkuvarati

2013-04-17T11:16:00.000+05:30

Ingredients

Beetroot- 1 No
Mustard Seeds- 1 tsp
Red Chilly - 2 Nos
Turmeric powder- 1/4 tsp
Pepper powder- 1 tsp
Salt - as required
Oil - as required
Curry Leaves - as required

How To Cook :

Cut the beetroot into thin cubes.
Add oil to the pan , splutter mustard seeds and red chilly.
Add the beetroot cubes, turmeric powder, salt , pepper powder .
Close the pan and cook for sometime ( around 10 minutes ).
Open the pan, add curry leaves and stir fry for 2 minutes.
Serve with hot rice.

Kootu Curry

2013-04-14T22:54:00.002+05:30

There are variety of ways for cooking this koote curry .Well this is how i made it.Well i prepared this for this year 2013 Vishu .

Happy Vishu to All of You !!

Ingredients :

Raw Plaintain - 1 No cut into cubes.
Yam - 3 Cups Cut to cubes.
Black Chana - 1/2 Cup
Chilly Powder- 1 tbsp
Turmeric powder- 1/2 tsp
Salt as required
Oil as required
Coconut grated- 2 CUps
Mustard Seeds- 1 /2 tsp
Jaggery syrup -2 tbsp
Coconut grted- 4 tbsp
Green chilly - 2 no
Jeera- 1/4 tsp
Curry Leaves - as required

How To Cook :

Soak the chana overnight .
Pressure cook the chana to minimum 8 whistles or more if required until it gets cooked.
Grind the coconut , green chilly and jeera for one round in a mixie and keep this aside.
After that add the plantain and yam cubes to the cooked chana .
Add chilly powder ,turmeric powder , salt and cook to 2 whisltes .
Add the grinded coconut , green chilly jeera maste and mix well.
Add oil to the pan and when it is hot , add mustard seeds . Let it splutter.
Add the grated coconut and on low flame fry it till it become golden brown in colour.
Add this to the cooked vegetables .
Add the jaggery syrup and mix well.
Garnish with Curry Leaves

Gobi Fry

2013-04-04T11:20:00.000+05:30

Ingredients :

All Purpose Flour ( Maida) - 1 Cup
Corn flour- 3 tbsp
Rice Flour- 1/2 Cup
Cauliflower - medium sized
Ginger- Garlic Paste - 1 tbsp
Turmeric Powder - 1/2 tsp
Kashmiri Chilly Powder - 1tbsp
Jeera powder- 1/2 tsp
Salt - ( TIP : Make sure you add a little more than required in the dough so that it sticks well on the cauliflower florets )
Oil as required
Curry leaves
Onion rings for garnishing.
Lemon drops

How to Cook

Wash the florets well .Put the cauliflower florets in luke warm water mixed with turmeric water and salt for 1 hour so that it gets cleaned properly.
Prepare the dough by kneading the mixture with little water .Make sure not to form lumps .
Mix the cauliflower florets in the prepared dough and keep aside for 1 to 2 hours.
Deep fry each cauliflower floret .It will be reddish in colour.
Transfer to the serving bowl .
Decorate with curry leaves , onion rings.
Sprinkle lemon drops.

Chocolate Pudding

2013-03-31T21:44:00.002+05:30

Ingredients :

Milk - 2 Cups
Milkmiad - 1 Tin
Cocoa Powder- 4tbsp
Sugar- 3 tbsp
Butter -50 gram
China grass - 10 grams
Water- 1 Cup

For Garnishing

Cherries - 10 Nos
Grated almonds and cahsew- few
Honey- 2tbsp as required
Chocolate Sauce- 2 tbsp as required

How to Cook

Mix milk, milkmiad , cocoa powder ,sugar ( 3 tbsp ) and blend it well.
Melt butter in a pan. Add the milk- milk maid mixture and stir the mixtre on low flame.
Make sure you keep on stirring the mixture until it start to thicken. ( It will take around 20 to 25 mintes )
Soak the china grass in 1 cup water and keep this aside for half n hour.
After half n hour , double boil the chinagrass till it completely dissovle.
Let the milk milkmiad mixture and the china grass cool.
After sometime mix both mixture well and keep it aside for half n hour to set.
After half n hour , when u slighly press the mixture it would be like you press on a sponge.
Refrigerate it for 3 hours.

Chocolate Orange pudding

2013-03-31T21:41:00.001+05:30

Ingredients :

Milk - 2 Cups
Milkmiad - 1 Tin
Cocoa Powder- 4tbsp
Sugar- 3 tbsp
Butter -50 gram
Cream - 200 ml
Orange Juice- 5 tbsp
Orange peel - 4 tbsp ( take each orange pods and remove the skin of the orange pod and take the inner peel )
Sugar- 2 tbsp for mixing with cream
China Grass- 10 gram
Water- 1 Cup

For Garnishing

Cherries - 10 Nos
Grated almonds and cahsew- few
Honey- 2tbsp as required
Chocolate Sauce- 2 tbsp as required

How to Cook

Mix milk, milkmiad , cocoa powder ,sugar ( 3 tbsp ) and blend it well.
Melt butter in a pan. Add the milk- milk maid mixture and stir the mixtre on low flame.
Make sure you keep on stirring the mixture until it start to thicken. ( It will take around 20 to 25 mintes )
Soak the china grass in 1 cup water and keep this aside for half n hour.
After half n hour , double boil the chinagrass till it completely dissovle.
Let the milk milkmiad mixture and the china grass cool.
After sometime mix both mixture well and keep it aside for half n hour to set.
After half n hour , when u slighly press the mixture it would be like you press on a sponge.
Refrigerate it for 3 hours.
Mix the cream , orange peel and orange juice and beat it well.
Transfer to a bowl .
Refrigerate it for 3 hours.

How to serve.

Transfer a layer of the chocolate pudding to a bowl.
Add a scoop of the cream over the pudding.
Spread the scoop with a spoon.
Add another layer of chocolate pudding.
Add a scoop of cream.
Add a cherry over it.
Spread the grated nuts over the pudding.
Decorate with honey and chocolate sauce.

Chilly Chicken

2013-03-27T23:54:00.001+05:30

Ingredients

Chicken boneless cut into cubes - 1/2 kg
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- 1 tbsp
Turmeric Powder- 1/2 tsp
Pepper Powder- 1 tsp
Turmeric Powder - 1 tsp
Kashmiri Chilly - 2 tsp
Soya Sauce- 1 tbsp
Chilly Sauce- 1 1/2 tbsp
Tomato Sauce - 2 tbsp
Red Chilly Whole crushed- 4 Nos.
Green Chilly - 1 No
Oil - as required
Salt - as required
Coriander Leaves for garnishing
Celery chopped for garnishing - 1/2 cup

For Marination

Chilly Powder- 1 tsp
Chilly Sauce- 1 tsp
Soya Sauce- 1/2 tsp
Pepper Powder- 1/2 tp
Vinegar- 1/2 tsp
Salt

How to Cook

Clean the chicken well.
Cut the chicken into small square pieces.
Marinate the chicken with ingredients for marination for 1 hour.
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 1 tbsp oil to the pan , add the crushed chilly , saute for 1 minute.
Now add the ginger and garlic chopped . Saute for a minute.
Add 1 tbsp oil to the mixture and when it is hot, saute the onions and 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.
Now add the half cooked chicken ,soya sauce, green chilly ,chilly sauce , tomato sauce,pepper powder, kashmiri chilly powder , chopped celery and saute for 4 minutes.
Stir fry for 3 minutes.
Add salt if required .
Garnish chopped coriander and serve hot with fried rice.