Chakka_Appam

Initial Preparations:

• Chop jack fruit flesh into thin pieces.
• Melt jaggery in 1/2 cup of water, remove the impurities, if any. Keep it aside.

Steps:

1. Add the chopped jack fruit flesh into the melted jaggery, cook well till it mashes.
2. Remove from fire and keep aside for few minutes.
3. Add rice flour little by little and combine well without any lumps. Check the sweetness in between.
4. The consistency of the dough should not be too thick or too loose. It should be firm enough to place it on the bay leaves.
5. Add dried ginger powder and mix well.
6. Place a little dough on one edge of bay leaf, fold it into half and place another portion of dough into another half and fold it again.
7. Pressure cook (without inserting weight) or steam it in a vessel for 15-20 minutes or until it is done.
8. Enjoy it as a tea time snack…

Tips:

• If you are not having bay leaves, place the dough in a plate and steam cook it. Once it is cooled, it can be cut into desired shapes!!!

Vazhanayila Appam

Chakka Vevichatu with Mango Pickle

Initial Preparations:

• Chop jack fruit flesh into small thin pieces.
• Coarsely grind coconut, garlic, green chilly, turmeric powder and cumin powder.

Steps:

1. Cook chopped jack fruit flesh by adding salt and little water until it is cooked.
2. Add the ground mix and mix well.
3. Cook for few minutes.
4. Heat oil in a pan, splutter mustard seeds.
5. Add dried chilly and curry leaves.
6. Pour this seasoning on the jack fruit mix and cover it with a lid.
7. Mix well and have it with mango pickle.. YUMMY!!!!

Tips:

• You can also add 3-4 finely cut jack fruit seeds while cooking…

Tamilnadu style fish curry/Meen Kulambu

Initial preparations:

• Clean the fish and keep it aside
• Soak tamarind in warm water and squeeze the pulp.
• Make fine paste from the grated coconut.
• Chop the onion and cut tomatoes.

Steps:

• Heat oil in a pan.
• Splutter mustard seeds.
• Add fennel seeds followed by chopped onion and whole garlic.
• When onion turns soft, add curry leaves and chopped tomatoes.
• Fry it for 5 minutes, or until it become like a paste.
• Lower the flame add turmeric powder, chilly powder, coriander powder, and tamarind pulp.
• Add one cup of water and salt to taste.
• Once the curry starts boiling add coconut paste and mix well and add the fish pieces. Check salt before you add the fish piece.
• Cook in low flame for about 5-10 minutes or until the gravy become thick and fish is cooked.

Tamilnadu style fish curry / Meen Kulambu

Server hot with rice.

Reference: http://tamilnadurecipes.com/2009/02/07/fish-curry-meen-columbu/

Domatesli Bamya

Initial preparation:

• Clean, drain and cut the okra in to lengthy pieces.
• Chop the onion.
• Clean and cut the green pepper, peel off the tomato and cut it as well.
• Dissolve the tomato sauce in 2 cups of water.

Steps:

• Heat olive oil in a pan.
• Add onion, and sliced garlic pods.
• Once the onion is soft, add the green peppers along with tomato.
• Saute for few minutes, and once the tomatoes are soft add the prepared tomato sauce in water.
• Add lemon juice, salt and black pepper and lower the flame for 2-3 minutes.
• Add the okra and stir well.
• Cook on medium heat for 10 minutes.
• Keep in low flame for about 30 minutes.

Server hot with rice or bread.

Okra_Turkish

Tips:
You may add meat with this recipe to get okra with meat.

Reference: http://mediterraneanturkishfoodpassion.blogspot.com/

Egg_Curry

Initial preparations:

• Boil the eggs with little salt.
• Chop tomato, onion, green chillies, ginger and garlic.
• Prepare the coconut milk.

Steps:

• Heat oil in a pan, and splutter mustard seeds.
• Add ginger and garlic, followed by green chilly, and onion.
• Add little salt, and once the onion get cooked add tomato.
• Once the tomatoes are cooked, lower the flame and add turmeric, chilly, coriander, and cumin powder along with required salt.
• After around 4-5 minutes, add the boiled egg and cover it with the masala.
• Once it is well mixed, add the coconut milk and turn off the stove after 2-3 minutes.

This works well with puttu

Egg_Curry

Ghee_Rice

Initial preparations:

• Clean the rice , and soak in water for 15 – 20 minutes

Steps:

• Heat the ghee in a rice pan
• Split the cinnamon and add it along with cardamom and required salt.
• Add the soaked rice and mix well.
• Add exactly double the amount of water ( 4 cup in our case).
• Close the pan with a lid and cook it in medium flame until the rice is done, and water completely evaporated
• In another pan add a table spoon of ghee, fry the onion and cashew. Transfer this to the top of cooked rice.
• Serve hot with mutton/chicken/daal curry.

Ghee_Rice

Bread_with_Banana_Filling

Preparations

• Mash well the bananas, with your hand.
• Add honey/sugar along with 1/2 tsp melted ghee.
• Toast the bread in a frying pan with ghee ,and remove the sides if you want.
• Spread the mashed banana over the bread and cover it with another one to form a sandwich.

This would a lovely snack.

Bread_with_Banana_Filling1

North_Indian_Fish_Masala

• Clean the fish.
• Slice the Onion, Tomato and green chillies
• Beat the curd and keep it aside
• Marinate the fish with chilly powder, turmeric, and salt for 30 minutes
• Roast the cinnamon, cloves, cardamom and cumin.
• Grind it together with mustard seeds and one sliced onion

Cooking steps:

1. Shallow fry the marinated fish and keep it aside.
2. Heat oil in a pan, add sliced onion, garlic, and chillies and saute well
3. Add the grounded spices along with a pinch of turmeric powder and mix well.
4. Add sliced tomato along with ketchup, pepper corns and salt, saute well until it is cooked
5. Add the curd along with a cup of water and cook in low heat for 10-15 minutes.
6. Add the fried fish and cook in low heat for another 10-15 minutes.
7. Garnish with chopped coriander and serve hot.

Thanks to : www.pachakam.com

North_Indian_Fish_Masala

Vanilla_Choco_Fudge

Initial Preparations:

• Keep all the ingredients ready. Melt the butter if it is solid.
• Keep a flat tray ready, place parchment paper or foil.

Steps:

1. Combine milk powder, condensed milk and melted butter using hand to form a smooth dough.
2. Make it into two halves.
3. Transfer one half into another bowl containing cocoa powder. Knead it to form a chocolate layer.
4. Place the two layers one above other on the tray and level the surface by pressing with foil or paper.
5. Refrigerate it for 20-25 minutes and cut into desired shapes.

Vanilla_Choco_Fudge

Courtesy: Vanitha

Okra Curry

Initial preparations:

• Clean and cut okra (vendakka) in to lengthy pieces (1 inch) pieces.
• Cut onion, tomato, green chilly, and garlic.
• Make the coconut milk ready

Steps:

• Heat oil in a pan, splutter mustard seeds.
• Add curry leaves, dried chilly and garlic.
• Add onion, along with green chillies with little salt.
• Once the onion turns slightly brown, add the tomato, and wait until it become soft.
• Add turmeric and coriander powder and mix well.
• Add the okra.
• Once it is well mixed, add 1 cup of water,  cover it and cook well.
• Once it get slightly cooked and the thin coconut milk and mix well, check and add salt if required.
• Wait for the okra to be cooked, lower the flame and add the thick coconut milk.
• Remove from flame once the gravy is thick.

Chicken_Puffs

 Initial Preparations:

• Keep the puff pastry sheets in room temperature to thaw.
• Preheat the oven to 200 D.
• Clean and chop chicken into small pieces. Cook it with turmeric powder, pepper powder and salt.
• Chop onion, tomato,ginger, garlic, green chilly, curry leaves and coriander leaves into fine pieces.
• Egg white is separated, beat lightly and set aside.
• Make ready a baking pan with lined aluminium foil.

Chicken_Puffs

Steps:

1. Heat oil in a pan, splutter mustard seeds.
2. Add few chopped curry leaves followed by onions, ginger and garlic. Saute well until onions are soft.
3. Add tomato and green chilly, mix well.
4. Keep it in low flame and add all powders. Mix well.
5. Put the chicken pieces along with the liquid, if present. Saute well and allow to cook well for few minutes. Smash the piece lightly if they look big.
6. Allow this to form a dry mix.
7. Add curry leaves and coriander leaves.
8. Cover it and keep aside. Let it cool.
9. Spread the pastry sheets a little by sprinkling a few flour.
10. Place a little masala on one side and form desired shapes.
11. Seal the edge lightly by using pressing with wet finger or fork.
12. Place it on the baking tray.
13. Brush egg white on the top of each.
14. Bake it for 20-25 minutes or until it turns light brown.

Tips:

• If the chicken is not boneless,  remove the bone after cooking it with turmeric powder, pepper powder and salt.

Bitter_melon

 Initial Preparations:

• Clean, wash and keep bitter gourd pieces in water along with salt for half an hour.
• Chop bitter gourd and onion into thin small pieces.

Steps:

1. Heat oil in a pan, splutter mustard seeds.
2. Add dried chillies and curry leaves.
3. Add chopped onion with a little salt and saute it well until it turns soft – in a low flame.
4. Add chopped bitter gourd and stir well. Cover it with a lid.
5. Make sure this will be cooked in low flame.
6. When it is almost done, add the grated coconut. Allow it to cook well for few minutes.
7. Mix well until it dry.
8. Serve it with rice…

Oreo_Vanilla_Cake

Initial preparations:

• Keep the butter in room temperature for 30 min so that it get soft.
• Get the egg white ready.
• Prepare an 8inch pan and grease it with flour and butter.
• Preheat the oven to 170 D.

Steps:

• In a bowl, mix together the flour and baking powder.
• In another bowl, combine 2 Tbsp of milk with butter and sugar until it become creamy and add this to the flour mix.
• Add in egg white along with vanilla essence.
• Add in the cup of milk and combine the ingredients using a mixer or spoon until the batter is formed without lumps.
• Pour the batter in to the greased pan and bake it for 30-35 minutes at 170 D, or until a toothpick inserted in to the cake comes out clean.
• Meantime prepare the whipping cream incase you bought the  whipping powder  and powder 2-3 oreo biscuits.
• Transfer the cake in to a wire rack to cool it.
• Once cooled, spread the whipping cream on top and evenly sprinkle the powdered oreo.
• You may decorate again with the half cut oreo and/or cherries.

Tips:

• Add more milk if the batter is too thick.
• This is a soft cake, you may refrigerate the cake and eat.

Oreo_Vanilla_Cake

• Clean the prawns well and keep aside.
• Grind together grated coconut, shallots, ginger, turmeric powder and red chilly powder into a fine paste by adding enough water.
• Clean and cut mango into medium pieces.

Prawns_Coconut_Curry

 Steps:

1. Pour the ground paste with enough water into a pan and heat it.
2. Add curry leaves and split green chilly, bring this to boil.
3. Add fenugreek powder and stir it.
4. Add raw mango pieces and cleaned prawns.
5. Cook well until the gravy thickens and prawns cooked.
6. Remove from fire, drizzle coconut oil on top along with curry leaves, close immediately to hold the aroma inside.
7. Open the lid and stir well before serving.

Tips:

• Instead of mango, we may use tomato, but mango makes the difference.
• You may avoid drizzling coconut oil.
• Shallots are not mandatory.

Prawns_Coconut_Curry

Cauliflower_Masala

Initial Preparations:

• Clean and separate the cauliflower into florets.Put it in a pan containing hot water mixed with salt and 1/4 tsp turmeric powder. Keep aside for 20-25 minutes.
• Chop onion, tomato, ginger and garlic into thin pieces.

Steps:

1. Heat oil in a pan. Add fennel seeds.
2. When it starts sizzle, add chopped onion and saute well by adding a little salt.
3. Add chopped ginger, garlic and curry leaves.
4. Add tomato pieces and stir well.
5. Add turmeric powder, red chilly powder and coriander powder, mix well.
6. Add the cauliflower florets and saute well to mix with the masala.
7. Add water and cover it with a lid. Let it cook in a low flame until soft. Stir in between.
8. Make it in the form of a masala by evaporating the water content.
9. Add garam masala and mix well.
10. Garnish it with curry leaves and enjoy hot!!!

Tips:

• Add a little kasuri methi after it is cooked well to get an extra flavour.

Courtesy: Seduce your taste buds

Cauliflower_Masala

• Wash and soak the raw rice for 5-6 hours.
• Grind together the soaked rice, grated coconut, cooked rice, 3-4 Tbsp of sugar and yeast to a fine paste. (We can use the same soaked water for grinding).
• Allow it to ferment for about 8-10 hours, preferably for a night.

vattayappam

Steps:

1. Fry cashew nuts and raisins in ghee and keep aside.
2. Grease a flat plate with ghee.
3. Keep ready the steamer with enough water.
4. Add cardamom powder, salt and remaining sugar to the fermented batter. Stir well and set aside for about 35-45 minutes.
5. Pour batter into the greased plate, maximum half of the plate.
6. When it is half done, garnish it with fried cashews and raisins.
7. Steam it for 15-20 minutes or until we get soft inside.
8. Take out the plate from steamer and allow it to cool.
9. Transfer it to another plate and repeat the process of steaming for the remaining batter.
10. Cut it into desired shapes and enjoy!!!!!!

vattayappam

Tips:

• Keep in mind that the batter should be medium consistency or not too loose.
• We can make this with rice powder and coconut milk.
• If you don’t want to make it sweet, reduce the amount of sugar and have it with some curry.

Poori

Initial Preparations:

For Poori:

• Prepare the salt water with enough warm water and salt.
• Pour the salt water in  to the wheat flour in a large bowl to form a soft dough. Keep aside for 10-15 minutes. (Don’t let it dry).

For Masala:

• Slice onion, tomato, ginger and garlic into fine pieces.
• In a pressure cooker, cook the potatoes. Peel off the skin and mash well once it is cool down.

Steps:

For Poori:

1. Form small lemon sized balls from the prepared dough and spread into 3 -4 inch diameter circle (as of chappathi ). It should be slightly thicker than chappathis; otherwise it won’t puff up as exepected.
2. Heat enough oil for deep frying, in a pan.
3. When it is hot enough, slide the poori into the oil. Slightly press it with a spoon to rise and turn it with a slotted ladle so that both sides are cooked well.
4. Transfer the poori into a bowl and drain it.
5. We could make approx. 14-15 poori from this.

For Masala/Bhaji:

1. Heat oil in a pan, splutter mustard seeds and cumin seeds.
2. Add sliced onion and saute well by adding a little salt.
3. When it is light brown add ginger, garlic and mix well.
4. Add sliced tomato, curry leaves and green chilly. Stir it for a few minutes.
5. Add turmeric powder and saute well.
6. Mix the mashed potatoes by adding a little water for a few minutes.
7. Garnish with coriander leaves.
8. Serve it warm with poori!!!

Tips:

• You may also add sugar or rawa while preparing the dough to make puffy poori.
• You may add 1/4 tsp of pepper powder to make the masala a little spicy.
• You may add cooked green peas or carrot to the masala.

Poori_Bhaji

Poori_Bhaji

Friend_Rice

Fried_Rice

Initial Preparations:

• Cook the rice by adding a little salt and keep aside.
• Cut chicken breasts into medium pieces. Marinate with pepper powder, salt and corn flour for 15-20 minutes.
• Shallow fry the chicken pieces with a little oil and keep aside.
• Chop onion, garlic, capsicum and spring onion.
• Scramble the eggs and set aside.
• Chop coriander leaves and spring onion.

Steps:

1. Heat oil in a pan and add chopped onion.
2. Add garlic and saute until it turns light brown.
3. Add chopped beans, carrot, capsicum and cook well by adding a little salt.
4. Add soy sauce, vinegar and mix well.
5. Mix it with the fried chicken pieces.
6. Add cooked rice and stir fry for a few minutes.
7. Add scrambled eggs and mix well.
8. Garnish it with coriander leaves and spring onion.
9. Enjoy it hot with chilly chicken!!!

Tips:

• Replace vegetable oil with butter to make it more rich.
• You may use frozen vegetables as well.

• Peel and cut bananas into small pieces
• Make a fine paste with grated coconut, shallots, green chilly and cumin powder by adding a little water.
• Crush 1/4 tsp of mustard seeds and set aside.

Etakka_Pachadi

Steps:

1. Cook the banana in a pan by adding turmeric powder, chilly powder and salt along with 1/2 cup of water.
2. Mash it well using a tawa.
3. Add the ground paste into it and allow it to boil for a minute.
4. Remove from fire and add crushed mustard seeds.
5. Once it cools down, add yoghurt and mix well.
6. To make the seasoning  heat oil in  a pan, put mustard seeds.
7. Once the mustard seeds spluttered, add sliced shallots, dried chillies and curry leaves.
8. Pour this seasoning in to the prepared pachadi and cover it with lid.
9. Mix well before serving, enjoy it with rice!!!!!

Etakka_Pachadi

• Clean the chicken and cut in to small cubes
• Crush the ginger and garlic.
• Cut the chillies to lengthy pieces.
• Marinate the chicken pieces with the marination ingredients and refrigerate for at least 30 minutes.

Chicken_65

Steps

1. Heat oil in a pan, add the curry leaves and chillies.
2. Turn to medium flame and fry the chicken pieces well until the chicken is done and turn slightly brown.

Tips:

• The rice flour is not mandatory.
• You may remove the curry leaves and chillies from the oil and garnish the chicken 65 with it later.