Sofis Delicia !!!!!

CARROT HALWA

2011-11-05T02:37:00.001+05:30

Ingredients

1) Carrot - 2 Cups

2) Milk - 2 Cups or up to 4 cups(4 cups if mawa is not added)

3) Cardamon powder - 1/2 tsp

4) Ghee - 3 tsp

5) Sugar - 1/2 Cups

6) Whole dried milk (mawa)(optional) - 200 grams or made from 2
cups of milk

7) Roasted or Raw cashew nuts for garnishing

8) Raisins for garnishing

Preparation Method of Carrot Halwa

1)Peel the carrots and grate them. Don't use a food processor as it will become too nice.Use a traditional grater to grate the carrots.

2)Pressure cook the carrot, milk and cardamon powder for about 10 minutes after placing weight.If you are not pressure cooking.Add the carrot to hot milk.

3)Open the cooker and cook over medium heat until all the milk gets dried up. You should stir the mixture occasionally to prevent any sticking.

4)Add ghee and sugar.

5)When sugar and ghee melts, add Mawa and nuts.

6)Cook for 3 minutes till all water dries up. Halwa becomes a bit crispy as it gets coated with sugar.

7)Serve with vanilla ice cream.

Note: 500g of carrots give 4 cups of shredded carrots.

Recipe of Whole dried milk (Mawa) or Khoya

Ingredients

1)Milk - 4 Cups

2)Lemon juice - 1 1/2 lemon
or vinegar

Method

Boil Milk in a heavy bottom saucepan.

Reduce the heat and continue cooking at simmering point.

Keep stirring so that milk does not stick to the base of the pan. Add lemon juice.

The khoya is cooked when the milk is reduced to a thick, dry lump and water fully seperates out.

Strain the water and tie in a towel and hang it to completely strain water Or pat the towel with a dry cloth.

HAVE SOMETHING DELICIOUS !!!!!

and DON'T FORGET TO COMMENT ME HOW YOU LIKED IT!!!!!

Kung Pao Chicken

2011-11-05T01:46:00.001+05:30

Below is the recipe for kung pao chicken.This dish has two versions, one chinese and one malaysian.. the recipe below is more in similarity with the malaysian version.

Ingredients :

Chicken (boneless diced) - 500 gms

Onions (diced) - 1

Green or Red Pepper (diced) - 1

Garlic (chopped) - 1 1/2 tsp

Ginger (julienne) - 1 1/2tsp

Red chillies - 4 nos.

Spring onions - 3 sprigs

Roasted peanuts - 1 or 2 tbsp (as per liking)

Corn Flour - 1 tsp

Salt

For Marinade:

corn flour - 1 tbsp

egg - 1

chilly powder - 1/2 tsp

Soy sauce - 2 tsp

salt

For Sauce :

rice vinegar - 1 tbsp

Chicken stock - 2 cups

Soy sauce - 1 tbsp

Green chillies - 2 or 3

Chilly sauce - 1 tsp

Pepper powder - 1/2 tsp

Directions :

Marinate chicken with the ingredients listed above and let it sit for 30 mins

In a bowl mix all the ingredients for sauce and keep that aside too.

Heat a pan and fry the chicken in oil and keep aside

Heat a wok.Pour oil and once it starts to heat up add garlic, ginger and red chillies and saute for a few minutes.

Now add the onions and peppers. Once they turn little translucent pour the sauce and mix well. To this add fried chicken,

spring onions and peanuts to the gravy and let it simmer in medium heat.Corn flour can be added to make the gravy thick.

Cook for 5 more minutes and then remove from heat and serve with sticky rice or fried rice or even naan.

HAVE SOMETHING DELICIOUS !!!!!

and DON'T FORGET TO COMMENT ME HOW YOU LIKED IT!!!!!

EGG CHICKEN KABAB

2011-10-04T04:49:00.001+05:30

INGREDIENTS

BOILED EGG - 8

BENGAL GRAM/CHICKPEA - 200 Gm

MINCED CHICKEN - 1 CHEST PIECE

CHOPPED GREEN CHILLY - 3

CHOPPED CORIANDER LEAVES - 1/4 CUP

PEPPER POWDER - AS PER NEED

SALT TO TASTE

BREAD CRUMBS/RUSK POWDER AND RAW EGG - FOR COATING

SUN FLOWER OIL FOR FRYING

METHOD

1) SOAK BENGAL GRAM/CHICKPEA FOR 4 HOUR.

2) GRIND BENGAL GRAM/CHICKPEA AND MINCED CHICKEN WITH SALT IN A MIXER.

3) ADD GREEN CHILLY, CORIANDER LEAVES AND PEPPER POWDER TO THE GRIND'ED CHICKEN AND MIX IT WELL.

4) SLICE EGGS INTO TWO.

5) COAT EACH PIECE OF EGG WITH THE MIXTURE WE MADE IN STEP 3.

6) DIP IT IN RAW EGG AND COAT WITH BREAD CRUMBS/ RUSK POWDER.

7) REPEAT STEP 6 TO DOUBLE COAT IT.

8) DEEP FRY IT IN SUN FLOWER OIL.

9) SERVE HOT AS A SNACK WITH MAYO KETCHUP OR TOMATO KETCHUP.

HAVE SOMETHING DELICIOUS !!!!!

and DON'T FORGET TO COMMENT ME HOW YOU LIKED IT!!!!!

CHICKEN VADA

2011-09-26T19:07:00.002+05:30

INGREDIENTS

MINCED CHICKEN - 250 gm

CHOPPED ONION - 150 gm

CHOPPED GINGER - 1 TEASPOON

CHOPPED GARLIC - 1 TEASPOON

CHOPPED GREEN CHILLY - 3

CORIANDER LEAVES AND CURRY LEAVES - FOR TASTE

PEPPER POWDER - 1 TEASPOON

EGG - 1

RICE FLOUR - 1/2 CUP

SOYBEAN SAUCE - 1 TEASPOON

SALT AS PER NEED

OIL FOR FRYING

METHOD

1) MIX ALL THE INGREDIENTS TOGETHER.

2) KEEP IT FOR 30 MINUTES.

3) MAKE IT INTO SMALL BALLS AND THEN SPREAD IT.

4) IN A FRYING PAN, POUR OIL FOR FRYING.

5) DEEP FRY IT IN LOW FLAME.

6) SERVE WITH ANY BREADS OR AS A SNACK WITH KETCHUP

HAVE SOMETHING DELICIOUS !!!!!

and DON'T FORGET TO COMMENT ME HOW YOU LIKED IT!!!!!

MEXICAN BREAD SALAD

2011-09-26T18:51:00.001+05:30

INGREDIENTS

1) BOILED POTATOES WITH SALT AND SLICED INTO SQUARE - 1
CARROT SLICED INTO SQUARE - 1
CAPSICUM SLICED INTO SQUARE - 1
ONION SLICED AND PEALED INTO ROUND - 1
CELERY STEM SLICED INTO 1 INCH PEACE - 3 AVERAGE STEMS

2) CHOPPED CORIANDER LEAVES - 1 TABLESPOON
CHOPPED GARLIC - 3 CLOVES
PEPPER POWDER - 1 TEASPOON
CHILLY POWDER - 1 TEASPOON
VINEGAR - 2 TABLESPOON
SALT TO TASTE
SUGAR - 3 TEASPOON

3) BREAD SLICED INTO SQUARE - 4
OIL FOR FRYING BREAD

METHOD

1) MIX 1ST AND 2ND INGREDIENT TOGETHER AND KEEP IN REFRIGERATOR.

2) FRY BREAD IN OIL TO GOLDEN COLOR

3) MIX FRIED BREAD TO CHILLED VEGETABLES JUST BEFOR SERVING.

NOTE :- MIX FRIED BREAD ONLY WHILE SERVING TO RETAIN ITS CRISPNESS.

HAVE SOMETHING DELICIOUS !!!!!

and DON'T FORGET TO COMMENT ME HOW YOU LIKED IT!!!!!

TOMATO SOUP

2011-09-18T11:00:00.001+05:30

INGREDIENTS

1) TOMATOES - 1/2KG
CELERY STICK - 2 TAB SPOON
GARLIC CLOVES - 3 TO 4
ONION SLICED - 1
WATER - 2CUPS

2) BUTTER - 1 TSP
REFINED WHEAT FLOUR - 1 TBSP
MILK - 1 CUP

3) TOMATO SAUCE - 1/2 CUP
WHITE PEPPER POWDER - 1 TSP
SALT - TO TASTE
SUGAR - A PINCH

4) BREAD SLICES CUT INTO - 3 PIECE
SMALL SQUARES CROUTONS

NOTE :- 1BRED SLICE U CAN CUT IN TO 9 PIECES

5) FRESH CREAM - TO GARNISH

METHOD

1) PUT ALL THE 1ST INGREDIENTS IN ACOOKER COOK IT AND FILTER IT.

2) ADD 1 MORE CUP OF WATER, SQUEEZE IT NICELY AND FILTER THIS ALSO. KEEP IT ASIDE.

3) IN A PAN ADD BUTTER AND FLOUR AND FRY FOR A FEW MINUTES.

4) ADD MILK AND STIR NICELY.

5) THEN ADD THE FILTERED SOUP AND THE 3RD INGREDIENTS AND A SMALL PINCH OF RED COLOR TO THE PAN.

NOTE :- ADDING RED COLOUR WILL DO NOTHING TO THE TASTE

6) HEAT ON A MEDIUM FLAME AND SIMMER 4 A FEW MORE MINUTES TILL SOME NICE SMELL COMES.

7) DEEP FRY THE BREAD CROUTONS AND DRAIN ON A GREASE ABSORBENT PAPER.

8) SERVE HOT AS A STARTER WITH FRIED BREAD CROUTONS AND FRESH CREAM.

HAVE SOMETHING TASTY !!!!!

and DON'T FORGET TO COMMENT ME HOW YOU LIKED IT!!!!!

SCHEZWAN CHICKEN

2011-09-13T03:06:00.001+05:30

INGREDIENTS

1) CHICKEN - 5OO Gms
SALT - 1TSP
PEPPER POWDER - 1/2 TSP

2) CHOPPED ONION - 1
CHOPPED GINGER - 1 INCH PIECE
CHOPPED GARLIC - 1/2 TBSP
CHOPPED CELERY - 1 TBSP

3) KASHMIRI CHILLY PASTE - 1TBSP

4) VINEGAR - 1TBSP
TOMATO KETCHUP - 1.1/2 TBSP
SOY SAUCE - 2 TSP
AJINOMOTO - 1/2 TSP
PEPPER POWDER - 1TSP
GINGELLY POWDER - 1TSP (ellu varuthathu podi)

5) CORN FLOUR PASTE - 1TSP FLOUR WITH 3 TBSP WATER
CHOPPED SPRING ONION - 3

6) RED CHILLY - 5
SALAD LEAVES - TO GARNISH

7) OIL - AS PER NEED

METHOD

1) MARINATE THE CHICKEN WITH SALT AND PEPPER POWDER.

2) HEAT OIL AND FRY THE CHICKEN.

3) HEAT OIL IN A KADAI AND SAUTE ONION, GINGER, GARLIC, CELERY
(2ND LIST OF INGREDIENTS) TILL GOOD SMELL COME

4) ADD CHILLY PASTE AND STIR FEW MINUTES

5) NOW ADD VINEGAR, KETCHUP, SOY SAUCE, GINGELLY POWDER, PEPPER POWDER,AJINOMOTO (4TH LIST OF INGREDIENTS) AND FRIED CHIKEN TOGETHER.

6) MIX NICELY WITH CORN FLOUR PASTE

7) ADD SPRING ONION AND HEAT IT FOR 1 MINUTE

7) FRY THE RED CHIILLIES IN OIL.

8) DECORATE WITH THIS FRIED RED CHILLYS AND SALAD LEAVES

NOTE:- PEPPER POWDER COMES TWICE IN FIRST STEP
(INGREDIENT LIST 1) AND IN 5TH STEP(INGREDIENT LIST 4).

Have something delicious !!!!!

and DON'T FORGET TO COMMENT ME HOW YOU LIKED IT!!!!!

KAAVA - A MALABAR SPECIAL DELICACY

2011-08-31T03:00:00.001+05:30

INGREDIENTS

DRY GINGER - 25 gm

PEPPER - 1.1/2 TABLESPOON

CINNAMON STICKS - 2 SMALL AVERAGE PIECE

CARDAMOM - 3

JAGGERY - 9 TO 10 PIECES

WATER - 1.1/2 LITER

ARROWROOT POWDER - 3 TABLESPOON

GHEE - 2 TEASPOON

SHALLOTS(SMALL ONION) - 10 CLOVES

METHOD

1) PARTIALLY GRIND DRY GINGER, PEPPER, CINNAMON STICKS AND
CARDAMOM.

2) BOIL IT WITH 1.1/2 LITER WATER AND JAGGERY.

3) WHEN IT REDUCES ALMOST TO 1 LITRE, REMOVE FROM FLAME AND
FILTER IT.

4) SPRINKLE A LITTLE WATER ON ARROW ROOT POWDER.

5) SAUTE SHALLOTS IN GHEE .

6) ADD FILTERED WATER TO SAUTED SHALLOTS AND BOIL IT.

7) ADD WATER SPRINKLED ARROW ROOT POWDER TO THIS WHEN WATER BOILS
AT 100 DEGREE.

8) REMOVE FROM FLAME AND STIR IT WELL.

SERVE IT HOT TO YOUR LOVED ONES FOR A ENERGETIC DAY :) :) :)

NOTE :- ARROW ROOT POWDER WILL BE LIKE VERY SMALL BALLS AND DONT FORGET TO SERVE IT HOT...

SERVE IT FILTERED(AS I PERSONALLY DON'T LOVE TO CHEW SHALLOTS)... IF YOU LOVE IT, THEN SERVE IT WITHOUT FILTERING :) :) :)

HAVE SOMETHING TASTY !!!!!

and DON'T FORGET TO COMMENT ME HOW YOU LIKED IT!!!!!

MANGO PULP DRINK

2011-08-31T02:14:00.002+05:30

INGREDIENTS

MANGO PULP - 1 CUP
MILK - 10 CUP
SUGAR - 2 CUP
WATER - 4 CUP
GRATED APPLE - 1
MILK MAID - 1.1/2 TIN
SLICED CASHEW - 50 gm

METHOD

MIX ALL THE INGREDIENTS TOGETHER AND KEEP IT IN REFRIGERATOR TO COOL. SERVE IT WITH EXTRA ICE CUBES FOR A CHILLED EXPERIENCE.

HAVE SOMETHING DELICIOUS !!!!!

and DON'T FORGET TO COMMENT ME HOW YOU LIKED IT!!!!!

CHICKEN PORRIDGE (irachi kanji)

2011-08-24T15:41:00.003+05:30

INGREDIENTS:

1) BASMATI RICE - HALF CUP

GINGER - HALF INCH PIECE

GARLIC - 2 BIG CLOVES

CORIANDER POWDER - HALF TEASPOON

SHALLOTS (SMALL ONION) - 5 NOS.

ONION - 1 MEDIUM SIZED

CHICKEN - 1 BREAST AND 1 LEG PIECE(with bone)

GARAM MASALA - HALF TEASPOON

WHITE POPPY SEEDS (KAS KAS) - HALF TEASPOON

GREEN CHILLI (IF NEEDED) - 1 OR 2 NOS.

CHILLI POWDER (IF NEEDED) - A LITTLE SAY HALF TEASPOON

2) THICK COCONUT MILK – ONE AND HALF CUP

3) GHEE - 2 TABLE SPOON

4) CARDAMOM - 2 NOS.

CLOVES - 2 NOS.

SHALLOTS (SMALL ONION) - 5 NOS CUT INTO THIN SLICES

CURRY LEAVES

5) CORIANDER LEAVES FOR DECORATING.

METHOD:

1) PUT ALL INGREDIENTS No.1 IN A COOKER, ADD REQUIRED WATER AND COOK IT FOR ABOUT 5 MINUTES ON HIGH FLAME AND 10 MINUTES ON LOW FLAME.

2) ONCE COOKED, REMOVE CHICKEN BONES AND SHRED IT.

3) GRIND SOME COOKED RICE AND CHICKEN IN A FOOD PROCESSOR OR ORDINARY MIXER AND MIX IT BACK WITH INGREDIENTS IN COOKER(this step will help to mix all ingredients very well).

4) ADD COCONUT MILK TO THIS AND HEAT TO BOIL WELL.

5) TRANSFER IT INTO A SERVING BOWL.

6) HEAT GHEE IN A PAN AND ADD INGREDIENTS NO.4 AND FRY IT TILL GOLDEN BROWN.

7) POUR ON TOP OF EACH BOWL WITH PORRIDGE WITH A SMALL SPOON.

8) DECORATE WITH CORIANDER LEAVES AND SERVE IT HOT TO YOUR GUESTS OR FAMILY.

HAVE SOMETHING TASTY !!!!!

and DON'T FORGET TO COMMENT ME HOW YOU LIKED IT!!!!!

CHICKEN RESHMI KABAB

2011-08-19T15:59:00.002+05:30

Ingredients

1) ground chicken - 1 Kg

   eggs - 2

   garam masala - 1 teaspoon     

2) coriander leaves chopped - 1 bunch

   garlic paste - 3 teaspoons

   ginger paste - 2 teaspoons

   onions chopped  - 2 medium sized

   cumin - 1 teaspoon

   pepper - 1 teaspoon

   Salt to taste

Method

1) Grind the mixture of onions, coriander leaves, ginger paste,

   garlic paste, cumin, salt and pepper to make it into a soft

   paste. 

2) Add this paste to the grounded chicken , then add eggs to it

   and finally add garam masala to it. 

3) Shape the chicken into 2 inch long sausages or to any other

   medium sized shape as you wish, place these on a pre-wet

   wooden skewers or metal ones.

4) Then place these pieces on a cookie sheet lined with foil to

   catch the drippings. 

5) Cook them in a pre-heated 350 degree oven for 20 minutes. 

6) At this stage you are ready to store the kebabs in foil for

   use the next day. 

7) Grill over charcoal fire or in rotisserie for 2 to 3 minute

   before serving. 

HAVE SOMETHING TASTY !!!!!

and DON'T FORGET TO COMMENT ME HOW YOU LIKED IT!!!!!

MALABAR CHICKEN CURRY(naadan kozhi curry)

2011-08-16T01:56:00.002+05:30

INGREDIENTS

1) chicken(cut into pieces)- 500 g

2) chilli powder - 1 tbsp
coriander powder - 1 tbsp
turmeric powder - 1/2 tbsp
chopped ginger - 1 inch piece
chopped garlic - 6 flakes
salt

3) oil - 2tbsp

cinnamon - 1 inch piece
cloves - 3
cardamon - 3
NOTE :- (crush all the above 3 spices)

4) onions - 2

5) grated coconut - half
fenugreek seeds grinded to fine powder - 1/2 tsp

6) green chillies(finely chopped) - 10
curry leaves - few

7) coriander leaves finely choopped - 1/4 cup

Method

1) wash and clean chicken pieces

2) mix 2nd list of ingredients with chicken and cook it.

3) heat 2 tbsp oil and add crushed spices(3rd list of ingredients).

4) when nice smell comes add onions and stir for a few minutes.

5) then add the cooked chicken and 5th list of ingredients and stir
nicely.

6) when it becomes a light brown colour add the 6th list of ingredients
and again stir nicely in low heat till golden brown.

7) garnish with corriander leaves.

8) can be served with CHAPATHI, PATHIRI, POORI etc etc

N.B : WHEN YOU START THE 3RD POINT OF METHOD ONWARDS, DO IT IN LOW HEAT
AND STIR NICELY TILL LAST...

HAVE SOMETHING TASTY !!!!!

and DON'T FORGET TO COMMENT ME HOW YOU LIKED IT!!!!!

BEEF RENDANG

2011-08-13T01:08:00.002+05:30

Spicy Indonesian beef dish in an almost dry coconut sauce. Suitable as a or side dish.

INGREDIENTS:

1) Rump steak diced - 500 gr

2) Onions - 2

Garlic cloves - 4

Fresh red chillies - 3

Ginger root - 2.5 cm

Turmeric - 1 teaspoon

Paprika - 1 tablespoon

water - 75 ml

3) chopped Lemon grass - 1 stalk(average sized)

Lime leaves - 3

Coconut milk - 600 ml

Preparation:

1) Put the Onions, Garlic, Chillies, Ginger, Paprika, Turmeric and Water

in a food processor and make into a smooth paste.

2) Dice the meat and mix with half the paste. Set aside.

3) Put the other half of the paste into a heavy sauce pan and add the

coconut milk, chopped lemon grass and lime leaves.

4) Boil without the lid for about 30 min. until mixture is reduced to

half.

5) Add the meat mixture and return to boil. Reduce heat and simmer

uncovered.

6) stir regularly, for a further hour till the steak is tender.

7) Serve with boiled rice.

HAVE SOMETHING TASTY !!!!!

and DON'T FORGET TO COMMENT ME HOW YOU LIKED IT!!!!!

CHOCOLATE CAKE

2011-08-01T20:38:00.001+05:30

INGREDIENTS

1) SUGAR - 2 TO 2 1/2 CUP

BOILING WATER - 3/4 CUP

COFFEE POWDER - 3/4 TABLESPOON

2) UN-SALTED BUTTER - 250 gm

DARK COOKING CHOCOLATE GRATED - 250 gm

3) REFINED WHEAT FLOUR - 2 CUP

COCO POWDER - 1/2 CUP OR 5 TABLESPOON

SODA POWDER OR BAKING POWDER - 1 TEASPOON

4) EGG - 3 No’s

METHOD

1) MIX THE 1ST ITEMS, STIR TILL SUGAR MELTS.

2) IN A PAN ADD 2ND ITEMS AND HEAT ON LOW FLAME AND STIR TILL CHOCOLATE

MELTS

3) MIX THIS NICELY WITH THE COFFEE MIX(FIRST INGREDIENTS). NOW COOL THIS MIX A LITTLE UNDER FAN.

4) MIX THE 3RD ITEMS NICELY. STRAIN THIS POWDER IN A STRAINER SO THAT ALL

THESE POWDERS MIX WELL.

5) ADD THIS POWDER TO THE COFFEE MIX (FIRST INGREDIENTS) WITH SPOON IN A

CIRCULAR MOTION. MIX HALF OF POWDER FIRST, THEN THE REMAINING.

6) ADD EACH EGG SEPARATELY TO THIS, KEEP MIXING WITH SPOON IN CIRCULAR

MOTION.

7) POUR THE BATTER TO A CAKE MOULD, PLACE IN A PRE-HEATED OVEN.

8) BAKE FOR 50 MINS TO 1 HOUR AT 170 DEGREE TILL CAKE IS DONE.

9) COOL AND DE-MOULD THE CAKE.

10) POUR MELTED CHOCOLATE ABOVE THIS WHILE SERVING TO MAKE IT MORE TASTY.

NOTE :-

IF NEEDED, ADD SOME WALNUTS IF AVAILABLE. SO THIS MAY BE SIMILAR TO BROWNIE.

DON'T FORGET TO COMMENT ME HOW YOU LIKED IT???

CHILLY CHICKEN from my friends kitchen

2011-07-23T02:47:00.002+05:30

SOME DAYS BEFORE, I WENT TO MY FRIENDS PLACE AND GOT A CHANCE TO TASTE HER MOM'S CHILLY CHICKEN. AND TO MY SURPRISE, SHE SEND ME ITS RECIPE ON MY REQUEST IN ONLY 2 DAYS TIME. AM SHARING HER MOM'S CHILLY CHICKEN RECIPE IN HER OWN WORDS WITH LITTLE CHANGES, WHICH GAVE A KICK FOR MY TASTE BUDS AND AM SURE IT WILL KICK YOUR TASTE BUDS TOO :) :) :)... HAVE SOMETHING TASTY!!!!!

INGREDIENTS

CHICKEN - 1 Kg

ONION - 3 CUT INTO SQUARE PIECES

GARLIC - 12 CLOVES CUT INTO THIN SLICES

GARLIC PASTE - 2 TEASPOON

GINGER GARLIC PASTE - 2 TEASPOON

CAPSICUM - 1 CUT INTO SQUARE PIECES

GREEN CHILLY - 4 TO 5 FINELY CHOPPED

SOY SAUCE - AS PER NEED

CORNFLOUR - AS PER NEED

REFINED WHEAT FLOUR - AS PER NEED

PREPARATION
1) MARINATE THE CHICKEN WITH SOY SAUCE, GINGER AND GARLIC PASTE AND KEEP

IT ASIDE FOR 30 MINUTES.

2) BOIL CHICKEN FOR ABOUT 5 MINUTES TO GET THE STOCK

3) IN A FRYING PAN FRY THE BOILED CHICKEN MARINATED IN A BATTER OF CORN

FLOUR AND REFINED WHEAT FLOUR(AS PER REQUIREMENT)

4) FRY IT ONLY TILL ITS LIGHT BROWN IN COLOR

5) TAKE THE FRIED CHICKEN TO A PLATE

6) ADD SLICED GARLIC TO THE SAME OIL IN WHICH CHICKEN IS FRIED AND SAUTE IT

7) ADD ONION, CAPSICUM AND THEN THE CHICKEN AND THE STOCK ONE BY ONE AND

COOK FOR ABOUT 5 TO 10 MINUTES

8) ADD A LITTLE CORN FLOUR MIXED WITH WATER TO MAKE IT THICK.

9) CHILLY CHICKEN IS READY

10) WHILE SERVING ADD SOME CELERY TO GARNISH

MUSSEL STUFFED BATURA

2011-07-12T03:03:00.001+05:30

INGREDIENTS FOR FILLING

1) MUSSEL - 250 gm
2) COCONUT OIL - 2 TABLESPOON
3) CHOPPED ONION - 400 gm
SLICED GINGER - 2 INCH PIECE
CRUSHED GARLIC - 12 CLOVES
GREEN CHILLY - 6 Nos(CUT INTO SMALL PIECES)
CURRY LEAVES - 3 SPRIGS
CORIANDER LEAVES - AS PER NEED
4) CHILLY POWDER - 2 TEASPOON
CORIANDER POWDER - 1 TEASPOON
TURMERIC POWDER - 1/2 TEASPOON
PEPPER POWDER - 1/2 TEASPOON
5) CARDAMOM - 4
CLOVES - 4
CINNAMON - 2 INCH PIECE
6) SALT - AS PER NEED

FILLING PREPARATION

1) HEAT THE OIL IN A SKILLET OR A FRYING PAN
2) ADD INGREDIENTS No.3 TO IT
3) SAUTE UNTIL SOFT (APPROXIMATELY 5 MINUTES)
4) ONCE IT STARTS TO TURN RED, ADD 4th AND 5th INGREDIENTS TO IT SLOWLY
5) ADD CLEANED MUSSEL AND SALT TO IT
6) TURN FLAME TO MINIMAL AND CLOSE IT WITH A LID
7) CHECK IN REGULAR INTERVALS FOR MASALA NOT TO STICK ON PAN
8) TURN OFF FLAME WHEN THE RAW SMELL/TASTE OF ONION GOES AND THE WATER
CONTENT DEHYDRATES
9) DIVIDE IT INTO 20 EQUAL PORTIONS

INGREDIENTS FOR BATURA

REFINED WHEAT FLOUR - 250 gm
YEAST - 1 TEASPOON
WARM WATER - 1/2 CUP
SUGAR - 2 TEASPOON
SALT - AS PER NEED
COCONUT OIL - FOR FRYING

PREPARATION OF BATURA

1) MIX YEAST AND SUGAR TO WARM WATER AND STIR WATER FOR YEAST AND SUGAR TO DISSOLVE . KEEP IT ASIDE FOR 1/2 HOUR.
2) ADD REFINED WHEAT FLOUR TO THIS
3) MAKE IT TO A DOUGH AS YOU MAKE FOR CHAPATI (CAN ADD WATER IF REQUIRED)
4) COVER IT WITH A WET CLOTH AND ALLOW IT TO FERMENT
5) AFTER APPROXIMATELY 4 HOUR, THE SIZE OF DOUGH WILL BE ALMOST DOUBLED
6) DIVIDE IT INTO ALMOST 20 PORTIONS
7) MAKE LIME SIZED BALLS AND SPREAD THEM OUT
8) ROLL THEM OUT SLIGHTLY INTO THICK ROUNDS
9) DEEP FRY THIS IN COCONUT OIL
NOTE :- Slide the rolled dough carefully into the hot oil and just press them lightly with a spatula so that it will swell up like a ball as seen below

STUFFING

1) TEAR SIDE OF BATURA WHERE UPPER AND LOWER LAYERS OF BATTURA
JOIN AS WE TEAR AN ENVELOPE.
2) STUFF THIS BATURA WITH THE STUFFING WE MADE
3) TEARED PART OF BATURA WILL CLOSE AUTOMATICALLY
4) SERVE THIS HOT AND FRESH TO YOUR LOVED ONES WITH TOMATO KETCHUP OR TOMATO MAYO KETCHUP.

DON'T FORGET TO COMMENT ME HOW YOU LIKED IT???

BUTTER SCOTH BREAD PUDDING

2011-06-19T17:28:00.002+05:30

INGREDIENTS

SUGAR- 2 CUP
MILK - 1 Ltr
CORNFLOUR - 4 TABLESPOON
EGG YOLK - 4
VANILLA ESSENCE - AS PER NEED
BREAD - TO KEEP ABOVE PUDDING(DEPENDS UPON THE CIRCUMFERENCE OF TRAY IN WHICH YOU SERVE PUDDING)
BUTTER - TO SPREAD ON BREAD
EGG WHITE - 4
CRUSHED/POWDERED SUGAR - 4 TABLESPOON
VANILLA ESSENSE - 1 DROP

METHOD

1) ADD CORNFLOUR TO ONE CUP OF MILK AND MIX IT WELL.
2) SPREAD BUTTER ON EACH BREAD.
3) ADD SUGAR TO A THICK PAN ON FIRE
4) ONCE SUGAR STARTS TURNING RED, REDUCE FLAME AND ADD REMAINING
    MILK TO IT. STIR CONTINUOUSLY.
5) WHEN IT STARTS BOILING, ADD MILK MIXED WITH CORNFLOUR TO IT.
6) ADD THOROUGHLY BEATEN EGG YOLK TO IT.
7) DONT FORGET TO STIR CONTINUOUSLY.
8) ADD VANILLA ESSENCE TO IT AS PER NEED.

BAKING:

9) SPREAD BUTTER ON THE BAKING PAN AND POUR THE ABOUVE MIXTURE TO IT
    AND KEEP IT TO BAKE.
10) TAKE EGG WHITE IN A DRY VESSEL AND BEAT IT WELL.
11) ADD ONE DROP OF VANILLA ESSENCE AND CRUSHED/POWDERED SUGAR TO IT.
12 ) BEAT IT WELL AGAIN.
13) TAKE HALF BAKED PUDDING FROM OVEN AND SPREAD BREAD ABOVE IT.
14) POUR BEATEN EGG WHITE MIXTURE ABOVE IT AND BAKE AGAIN.
15) ONCE PUDDING STARTS TO TURN RED SWITCH OFF OVEN AND KEEP IT SOME
      MORE TIME INSIDE OVEN. THEN TAKE IT OUT.
16) KEEP THE BAKED PUDDING TO COOL.
17) THEN FREEZE IT IN FRIDGE.

SERVE IT CHILLED FOR YOUR LOVED ONES......

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FISH PUFFS

2011-06-15T16:24:00.001+05:30

INGREDIENTS

1) REFINED WHEAT FLOUR - 2 CUP
    WATER - 2 AND HALF CUP
    EGG - 1

2) FISH(KING FISH) - 250 gm
    CHILLY POWDER - 2 TEASPOON
    TURMERIC POWDER - HALF TEASPOON
    SALT - AS PER NEED

3) COCONUT OIL - 2 TABLESPOON
THIN SLICED ONION - 350 gm
    SLICED GREEN CHILLY - 6 Nos
    GINGER SLICED INTO SMALL PIECE - 2 Inch PIECE
    GARLIC SLICED - 6 CLOVES
    CURRY LEAVES - 2 SPRIGS
    CORIANDER LEAVES CHOPPED - 2 TABLESPOON
    SALT - AS PER NEED

4) GHEE - FOR FRYING
    EGG - 2

METHOD

FOR COVERING:

1) MIX INGREDIENTS No.1 TOGETHER TO MAKE IT A BATTER.
2) HEAT PAN WITH LITTLE GHEE OR OIL.
3) SPREAD THE BATTER ON PAN IN CIRCULAR MOTION TO MAKE THIN DOSA.

FOR FILLING:

4) MAKE A PASTE WITH INGREDIENTS No.2(CHILLY POWDER, TURMERIC POWDER
    AND SALT) EXCEPT FISH. IF REQUIRED, ADD A LITTLE COCONUT OIL TO MAKE IT
    A THICK PASTE.
5) DAUB THIS PASTE ON FISH AND KEEP IT ASIDE FOR ABOUT 20-30 MINUTES
6) FRY THIS DAUBED FISH AS YOU USUALLY MAKE FISH FRY.
7) SAUTE (cooked or browned in a pan containing a small quantity of butter, oil, or other fat) INGREDIENTS No.3.

8) ADD FRIED FISH INTO IT BEFORE TAKING IT OFF FROM FIRE AND MIX WELL.

TO PROCEED:

9) KEEP A LITTLE (ALMOST 1 TABLESPOON) FISH MASALA FILLING AT THE CENTER OF DOSA.
10) FOLD IT WITH FILLING IN CENTER TO MAKE IT IN A SQUARE SHAPE.

11) DIP THIS PUFFS IN EGG.
12) ADD A LITTLE GHEE TO A PAN TO FRY. ONCE HOT, FRY PUFFS ONE SIDE AT A
      TIME(NEVER DEEP FRY IT).
OR
      BAKE THE PUFFS IN PREHEATED OVEN AT 400 C FOR 30 TO 40 MINUTES TO GIVE
      IT A REAL PUFFS LOOK!!!!!

NB : ONCE FRIED OR BAKED, THE PUFFS CAN CAB BE SERVED TO YOUR LOVED ONES IMMEDIATELY AS PUFFS SHOULD BE ALWAYS SERVED HOT!!!!!

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TAPIOCA PUDDING

2011-06-12T04:59:00.001+05:30

INGREDIENTS

1) CLEANED TAPIOCA GRATED - 1 TIN
2) MILKMAID - 1 TIN
SUGAR - HALF TIN
MILK - 3 TIN

NB : 'TIN' REFERRED HERE IS THAT OF MILKMAID.

3) CHINA GRASS - 10 gm
WATER - 1 TIN
4) SUGAR AND BROKEN CASHEWS - TO DECORATE

METHOD

1) SOAK CHINA GRASS IN WATER FOR 15 MINUTES OR TILL IT BECOME SOFT .
2) ADD GRATED TAPIOCA WITH INGREDIENTS LISTED UNDER NO.2 AND BOIL IT.
3) REMOVE FROM FIRE ONCE BOILED WELL.
4) MELT SOAKED CHINA GRASS IN LOW FLAME.
5) WHILE STIRRING CONTINUOUSLY ADD MELTED CHINA GRASS TO MILK.
6) CHANGE MIXTURE IMMEDIATELY TO THE BOWLS IN WHICH PUDDING TO BE SERVED.

TO DECORATE

1) KEEP A PAN ON LOW TO MEDIUM FIRE.
2) WHEN THE PAN GETS HOT, ADD SUGAR INTO IT.
3) ADD BROKEN CASHEWS WHEN SUGAR MELTS AND CHANGES INTO BROWN COLOR.
4) SMEAR(RUB) A LITTLE GHEE ON A PLATE AND POUR THE ABOVE CARAMEL MIXTURE INTO IT WHILE HOT.
5) LET IT FREE TO COOL DOWN.
6) CRUSH IT INTO SMALL PIECES AND SPREAD IT ALL OVER PUDDING WHILE SERVING.

LIKE ANY OTHER PUDDING, SERVE IT CHILLED FOR YOUR LOVED ONES.

AND DON'T FORGET TO COMMENT ME HOW YOU LIKED IT???

CHAT MASALA CHAPATI

2011-06-07T01:56:00.003+05:30

NOTE : TO BE SERVED WITH CURD AND PICKLE

INGREDIENTS

1) WHEAT FLOUR - 2CUP

2) MINCED ONION - HALF CUP
PEPPER POWDER - HALF TEASPOON
CUMIN POWDER - HALF TEASPOON
CHAT MASALA - HALF TEASPOON
FENNEL POWDER HALF TEASPOON
CHILLY POWDER - HALF TEASPOON
TURMERIC POWDER -HALF TEASPOON
COCONUT OIL - 1 TABLE SPOON
CHOPPED CORRIANDER LEAVES - 1 TABLESPOON
SALT - AS PER NEED

3) GHEE - TO COOK CHAPATI

METHOD

1) MIX SECOND INGREDIENTS WITH WHEAT FLOUR BY ADDING WARM WATER GRADUALLY TO MAKE IT A DOUGH LIKE YOU MAKE FOR CHAPATI.
2) KNEAD FOR ATLEAST 10 MINUTES AND LONGER IF POSSIBLE.
3) MAKE IT INTO AVERAGE SIZED BALLS.
4) FLATTEN THE BALL WITH THE HELP OF A LITTLE DRY WHEAT FLOUR.
5) PLACE IT ON A HOT THAVA.
6) LET IT COOK FOR 30 SECONDS ON EACH SIDE.
7) TURN IT FOR ABOUT 3 TO 4 TIME TILL THE CHAPATHI IS COOKED.

SERVE IT HOT FOR YOUR LOVED ONES WITH CURD AND PICKLE FOR ITS BEST COMBINATION...

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AALOO AAMCHOOR

2011-06-03T00:27:00.004+05:30

INGREDIENTS

POTATO - 250 gm
GHEE - 2 TABLE SPOON
CUMIN - HALF TEASPOON
AALOO AAMCHOOR POWDER - 3 QUARTER TABLE SPOON
GREEN CHILLY - 6 Nos
CORIANDER LEAVES - 2 TABLE SPOON
WATER AND SALT - AS PER NEED

METHOD

1) PEAL WASH AND CUT POTATOES INTO AVERAGE SIZED CUBES.

2) BOIL CUBED POTATOES UNTIL PROPERLY COOKED BY ADDING REQUIRED WATER AND SALT.

3) GRIND CORRIANDER LEAVES AND GREEN CHILLIES INTO PASTE.

4) HEAT OIL IN A NON-STICK PAN AND ADD CUMINS WHILE HOT.

5) ADD POTATOES WHEN THE CUMIN TURNS RED.

6) NOW ADD AAMCHOOR POWDER. ALSO ADD GREEN CHILLY AND CORIANDER PASTE TO THIS AND SAUTE UNTIL THE POTATOES ARE CRISP.

TOP IT WITH SOME CHOPPED CORIANDER LEAVESWHILE SERVING. NOW YOU HAVE A VEGETARIAN DELICACY FROM SOFIS DELICIA....

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FISH UNNAKKAAYA (MALABARI FISH SNACK)

2011-05-31T03:18:00.017+05:30

INGREDIENTS‌

FRIED KING FISH (WITH CHILLY POWDER, TURMERIC POWDER AND SALT ) - HALF CUP

BREAD - 10 PIECE

CHOPPED ONION - 2 Nos

SLICED GREEN CHILLY - 6 Nos

EGG - 2

CHOPPED CORRIANDER LEAVES - QUARTER OF A CUP

CHOPPED CURRY LEAVES - 6 SPRIGS

PEPPER - 1 TEA SPOON

OIL - FOR FRYING

PREPARATION

1) MIX ALL THE ABOVE INGREDIENTS TOGETHER.

2) IF REQUIRED ADD SOME MILK AND SALT AS PER YOUR TASTE.

3) ROLL IT LIKE UNNAKKAAYA(AS SHOWN IN IMAGE ABOVE).

4) DEEP FRY IT.

5) SERVE IT HOT WHILE CRISP.

6) MAY SERVE WITH SPICY TOMATO SAUCE TO ADD A KICK TO TAST BUDS.

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BUGS BUNNY DRINK

2011-05-30T00:05:00.002+05:30

INGREDIENTS

1) CARROT - 200 gm

2) MILK‌ - HALF LITRE

SUGAR - 1 TEA CUP

CARDAMOM POWDER - 1 TEASPOON
WATER - HALF CUP

3) ICE CREAM - PREFERABLY VANILLA

CASHEW - CUT INTO SMALL PIECES AS PER NEED

METHOD

CLEAN CARROT AND BOIL IT WELL. THEN MIX CARROT WITH INGREDIENTS LISTED IN NO: 2 IN A JUICE MIXER. CHILL IT. LATER BEFORE SERVING ADD A SCOOP OF ICE-CREAM OF YOUR TASTE INTO EACH PORTION(GLASS) . GARNISH IT WITH BREAKS OF CASHEW WHILE SERVING AND NEVER FORGET TO SERVE IT CHILLED... HAPPI CHILLED BUGS BUNNY !!!!!

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BUTTER CHICKEN

2011-05-30T00:00:00.007+05:30

STEP 1

1) CHICKEN - 1.5 Kg
GINGER PASTE - 2 TEA SPOON

GARLIC PASTE - 2 TEA SPOON

CHILLY POWDER - 1.5 TEA SPOON

TURMERIC POWDER - 1 TEA SPOON
CURD - HALF CUP
SALT - AS PER NEED

BUTTER - AS PER NEED

AFTER CLEANING THE CHICKEN, MIX ALL THE INGREDIENTS(EXCEPT BUTTER) SAID ABOVE AND MARINATE IT FOR ABOUT TWO HOURS. LATER FRY THIS MARINATED CHICKEN IN BUTTER SAID ABOVE.

STEP 2

2) BUTTER - 200 Gm

ONION - 6 NO'S

GINGER - 50 gm

garlic - 12 SLICE

CHILLY - 1.5 TEA SPOON

TURMERIC POWDER - 1.5TEASPOON‌

(( MIX ALL THE ABOVE SAID INGREDIENTS ))

3) JEERA - 1.5 TEA SPOON

TOMATO PASTE - HALF CUP
SOAKED CASHEW - 150 gm

LEMON - 2 No's

PEPPER POWDER - 2 TEA SPOON‌

METHI LEAVES - 3 TEA SPOON‌
GREEN CHILLY AND CORIANDER LEAVES FOR DECORATING

METHOD

HEAT 200 gm BUTTER IN A PAN AND ADD JEERA TO IT ONCE THE BUTTER BECOME HOT. LATER MIX INGREDIENTS LISTED UNDER NO.3 TO IT. ONCE IT ATTAIN A YELLOWISH COLOR ADD INGREDIENTS NO.2 TO IT. MIX THE FRIED CHICKEN IN THIS MIXTURE AND ADD WATER AND SALT IF REQUIRED.

SERVE THIS IN A PLATE AFTER DECORATING IT WITH GREEN CHILLY AND CORIANDER LEAVES AS PER YOUR TASTE. BUTTER CHICKEN READY!!!!!

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