Bon Appétit

CHICKEN JALFREZI

2014-01-08T08:28:00.001-08:00

GHEE              :    4TBSP
CHICKEN                                          :   1KG boneless
LARGE ONION                                 :   3 CHOPPED
GINGER GARLIC PASTE   :   2 TBSP
RED AND GREEN CAPSICUM   :   1/2 EACH
CUMIN POWDER          :   1/4 TSP
CORIANDER POWDER                  :   3 TSP
CHILLI POWDER                            :   3 TBSP
TURMERIC       :   1/4 TSP
SALT                                                :   TO TASTE
TOMATOES                                     :   3 NOS CHOPPED
FRESH CORIANDER LEAVES         :   TO GARNISH

METHOD

Melt half the ghee in a frying pan over a medium heat. Add the chicken pieces and stir around for 5 minutes until browned but not necessarily cooked though, then remove from the pan and keep aside.
Melt the remaining ghee in the pan. Add the onion and fry stirring frequently for 5 minutes until golden brown.
Stir in the garlic and ginger paste and continue frying for 2 minutes, stir frequently.
Add the capsicum and stir for 2 minutes.
Put the chilli, cumin, coriander, turmeric powders and salt. Add the tomatoes and some water and bring to boil.
Reduce the heat to low, add the chicken and leave it to simmer for 10 minutes, until the chicken is cooked.
sprinkle the coriander leaves.

YUMMY YUMMY BANANA PUDDING

2012-02-26T00:49:00.001-08:00

Ingredients

Banana : 2 cups, cut into small pieces

Sugar : 1/2 cup

Water : 1 cup

Egg : 2

flour : 1 tsp

Cardamom powder : 1/4 tsp

Vanilla essence : 1/2 tsp

Butter or ghee : as needed to fry banana

Method:

1. Fry banana in butter or ghee and keep

2. Sauté sugar, add water when sugar becomes light brown to make a solution

3. Add milk and flour to egg and beat well

4. Mix the sugar syrup with vanilla, cardamom powder and egg mixture, stir well

5. Take a vessel, grease it with butter or ghee and place the banana pieces in it and pour the prepared liquid over it.

6. Cook the the pudding in steam or bake it. cool it or freeze it.

7. When it is cool place it in a bowl and serve with vanilla ice cream

Bon Appétit

PRAWN THEEYAL

2012-02-07T01:23:00.000-08:00

Ingredients:

Prawn : 1/4 kg

Small onion sliced into thin pieces : 10-15

Grated coconut : 1 cup

Tamarind : small lemon sized

Red chili powder : 1 tsp

Coriander powder : 1 tsp

Fenugreek Powder : a pinch

Pepper powder : 1/2 tsp

Turmeric powder : 1/4 tsp

Curry leaves : a few

Whole red chilies : 2

Salt : to taste

Oil : as needed

1. Heat 1 tsp of oil in a small pan and sauté coconut till brown. Add chili powder, coriander powder, pepper powder, fenugreek powder and turmeric powder and stir fry in sim till it gives an aroma. Not allow masalas to get burn too much. Keep aside and cool. Grind it to a smooth fine paste.

2. Heat 2 tbsp of oil and add mustard seeds, curry leaves and whole red chilies and allow it to splutter.

3. Add small onion pieces and fry it for 2 minutes.

4. Add tamarind extract into it and allow it to boil for 2-3 mts. Add required salt.

5. Now add the coconut masala paste, add required water and mix well. Allow it to boil.

6. Now add the prawns and bring to a boil. Cover the pan and Simmer for 5-7 minutes till the prawn cooked well.

Bon Appétit

PAYAR THORAN

2012-01-25T01:19:00.001-08:00

Ingredients:

Payar : 1 cup

Coconut : half cup
Garlic : 2 cloves, chopped

Cumin seeds : half teaspoon

Dry Red Chilies : 3

Small onion : 2 chopped

Chili Powder : 1 tsp

Turmeric Powder : quarter tsp

Curry Leaves : 1 sprig

Mustard Seeds : half tsp

Salt & Oil

Method:

1. Soak dal in water. keep it overnight

2. Cook dal with pinch of turmeric, little salt, and water.

3. Grind coconut, chili powder, cumin seeds, turmeric powder, and garlic.

4. Heat oil in a pan, splutter mustard, add curry leaves, onion, and dry red chilies.

5. Add cooked dal and coconut mix to it and mix well. Cook well.

6. Let is cook in low flame for about 5 minutes. check salt.

Bon Appétit

NORTHINDIAN CHICKEN MASALA

2011-12-14T01:03:00.000-08:00

Back again with a spicy delicacy after a short break NJOY :)

Ingredients:

Chicken : ½ kg

Big onion : 2 large chopped

Tomato : 2 nos chopped

Ginger garlic paste : 1 tablespoon

Cumin : 1 teaspoon

Cardamom : 2 nos

Cloves : 2 nos

Red chili powder : 1 tablespoon

Coriander powder : 1 tablespoon

Turmeric powder : ½ teaspoon

Curd : ½ cup

Garam masala : 1 teaspoon

Green chili : 2 nos

Coriander leaves : a handful

Method:

1. Heat oil in a pan and deep fry big onion to dark brown, keep it aside.

2. Put ginger garlic paste to the pan and sauté well. Add cumin cardamom and grampoo, sauté well.

3. Add chili powder, coriander powder, and turmeric powder and sauté.

4. Pour curd to the pan and mix well.

5. Add washed chicken pieces to the gravy and mix well.

6. Add garam masala, green chili and coriander leaves. Cover the pan and cook it until the chicken pieces cooked well.

7. Heat butter or ghee in another pan and sauté tomato pieces.

8. After the chicken is done add fried big onion and tomato to the curry. Mix well, cover the pan and heat it for 5 more minutes.

9. Your Northindian Chicken Masala is ready now and serve hot with breads.

Bon Appétit

FISH THEEYAL (CHOORA)

2011-11-07T18:36:00.000-08:00

Ingredients:

Fish : 1/4 kg, cut into small pieces

Small onion sliced into thin pieces : 10-15

Grated coconut : 1 cup

Tamarind : small lemon sized

Red chili powder : 1 tsp

Coriander powder : 1 tsp

Fenugreek Powder : a pinch

Pepper powder : 1/2 tsp

Turmeric powder : 1/4 tsp

Curry leaves : a few

Whole red chilies : 2

Salt : to taste

Oil : as needed

2. Heat 2 tbsp of oil and add mustard seeds, curry leaves and whole red chilies and allow it to splutter.

3. Add small onion pieces and fry it for 2 minutes.

4. Add tamarind extract into it and allow it to boil for 2-3 mts. Add required salt.

5. Now add the coconut masala paste, add required water and mix well. Allow it to boil.

6. Now add the fish pieces and bring to a boil. Cover the pan and Simmer for 5-7 minutes till the fish is cooked well.

8. Serve hot with rice.

Bon Appétit

BEEF ROAST

2011-11-04T22:27:00.001-07:00

Ingredients:

Beef : 1/4 kg, cut into small pieces

Onion : 1-1/2 large, thinly sliced

Green chilies : 3 slit

Garlic : 4 pods, sliced

Ginger : 1 inch piece, thinly chopped

Coconut : sliced 1/2 cup

Cinnamon : 1 inch piece

Cloves : 2

Lemon juice : 1 teaspoon

Turmeric powder : 1/2 teaspoon

Pepper powder : 2 teaspoon

Red chilly powder : 2 teaspoon

Coriander powder : 2 teaspoon

Cumin seeds : a pinch

Dried red chilly flakes : 1 teaspoon

Salt : 1-2 teaspoon, as required

Oil : 1 tablespoon

Curry leaves : a handful

Water

Method:

1. Cook the beef pieces with 1/4 teaspoon turmeric powder, 1 teaspoon red chilly powder and 1 teaspoon coriander powder, keep i.

2. Make a mix of the rest of chilly powder and turmeric powder, coriander powder, pepper powder, cumin seeds, cinnamon and clove.

3. Heat oil in a pan, put the sliced coconut and stir till it is light brown.

4. Add onion, ginger, garlic and stir well till soft.

5. Add the powdered mix and mix well.

6. Add lemon juice, green chilies, cover it and cook for 2 minutes.

7. To this gravy add the cooked beef, curry leaves, and mix well. Cook in low flame. dry up the water content

8. Put the red chilly flakes and mix up.

Bon Appétit

CHICKEN SAUSAGE PIZZA

2011-10-27T03:20:00.000-07:00

To make pizza base (u can make 3 pizzas from this dough)

Yeast : 2-1/2 teaspoon

Sugar : 8-1/2 teaspoon

Curd : 1 teaspoon

Maida : 5 leveled cup

Salt : to taste

Olive oil : 1 teaspoon

Pizza toping:

Tomato : 3 large (slice into round thin pieces)

Chicken sausage : 200 g (cut into round thin pieces)

Big onion : 2 large (chopped)

Garlic chopped : 2 tbsp

Capsicum : 1 (chopped)

Butter : 1 tbsp

Pepper powder : 1 tsp

Salt : to taste

Mozzarella cheese : 100 g

Method of making dough:

1. In a small bowl, sprinkle the yeast, ½ teaspoon sugar and 1 teaspoon curd on the warm water and stir to dissolve it. Set aside until the yeast starts forming bubbles in about 5 minutes.

2. Pour the flour into a large bowl. Pour the yeast mix in the center then pour olive oil and a pinch of salt.

3. Mix it with hands to form a dough. Squeeze the dough with your hands pushing and folding. Squeeze just long enough for the dough until it no longer sticks to your hands.

4. Cover the bowl with a wet cloth, and set the bowl aside for approximately 1½ – 2 hours until the dough doubles in volume.

5. When the dough is double its original size, punch it down to eliminate the air bubbles.

6. Take a piece of dough and shape it into a thin round layer (like a chappathi). Make a pizza base about 12 inches in diameter.

7. Paint the pizza pan with butter or ghee then transfer the pizza base to the pan. Using your fingertips, push from the center to the sides to cover the entire surface of the pan with a thin layer of dough.

Pizza toping

1. Heat butter in a pan and sauté big onion and garlic. Sauté it well, add pepper powder and salt.

2. Sprinkle grated cheese onto the top of the pizza base.

3. Put a layer of cooked onion then put the tomato slices and capsicum. Sprinkle some pepper powder.

4. Put the sausage pieces on top and grate the rest of cheese onto the top.

5. Cook the pizza in a preheated microwave oven at 180 degrees for about 30 minutes. To check for readiness, lift one side of the pizza. The pizza is ready when the bottom surface is light brown.

Tip: You can make chicken or beef pizza by placing cooked and minced chicken or beef instead of sausage.

Bon Appétit

FRIED GRAM CHUTNEY

2011-10-18T00:17:00.001-07:00

Ingredients:

Roasted Bangal gram : 1 cup (kadala parippu)

Green chili : 3 big

Grated Coconut : 2 tablespoons

Salt : to taste

Mustard, red chili and curry leaves : as required

Method:

1. Grind finely the gram, grated coconut, green chili, and salt with a little water in a mixie.

2. Heat oil in a pan and add mustard, red chili and curry leaves.

3. When mustard splutters and red chili turns a little black, add the chutney to it and heat it a little. Mix well.

It is a good combination for ghee roast.

Bon Appétit

CARROT HALWA -- Yummy Diwali Desert!

2011-10-14T23:42:00.000-07:00

Ingredients:

Carrot : 1 cup grated

Milk : 1 cup or as required for cooking carrot

Sugar : 1 cup

Cardamom powder : 1 teaspoon

Ghee : 3 tablespoon

Method:

1. Heat 3 tbsp ghee in a pan.

2. Roast the nuts till golden brown and set aside.

3. In the same pan add grated carrots and cardamom powder and sauté for 5 minutes.

4. Add milk and let it cook on low flame till milk is absorbed and the mixture becomes thick.

5. Add sugar and cook for 5 minutes.

6. Garnish with roasted nuts and add some ghee on top. Let it cool and serve.

HAPPY DIWALI

Bon Appétit

MIXED VEGETABLE STEW

2011-09-30T03:32:00.000-07:00

Ingredients:

Carrot : 2 nos

Beans : a handful

Potato : 2 nos

Big onion : 2 nos

Green chili : 5 nos

Pepper powder : 2 teaspoons

Coconut milk : thick milk and light milk of 1 coconut

Salt : to taste

Method:

1. Cut carrot, beans, potato and big onion into small squire pieces

2. Cook the vegetables in a pan with the light coconut milk.

3. Cut green chilies vertically and put it to the curry. Add salt to taste

4. Cook in sim till the vegetables are very soft. Add pepper powder.

5. After the vegetables cooked well add the thick coconut milk, and just heat for some time, do not allow it to boil too much.

6. It’s best served with chappathi and appam. Enjoy your meal!!

Bon Appétit

BEEF FINGER FRIES

2011-09-29T22:31:00.001-07:00

Ingredients:

Beef                                                            :            1/2 kg (wash well and half cook
Garlic chopped                                             :            1 table spoon
Vinegar                                                        :            1/2 table spoon
Lime juice                                                    :            half
Egg                                                             :            1
Pepper powder                                           :            1/2 table spoon
Bread powder                                              :            1/2 cup
Oil                                                               :            to fry
Salt                                                             :            to taste

Method of

1.         Cut beef into rectangular shaped pieces. Coat it with minced garlic and salt. Keep it for for 10 minutes.
2.         Make a mixture of vinegar and lime juice. Marinate the beef pieces and keep it for 2 hours.
3.         Mix beaten egg with pepper powder
4.         Dip beef pieces in the egg-pepper mix. Roll it in bread powder.
5.         Deep fry the beef pieces in a frying pan to a golden brown color.
6.         Beef finger fry is now ready. Best to serve with tomato sauce.

Bon Appétit

BEETROOT SQUASH

2011-09-28T02:47:00.000-07:00

Beetroot : 2 large

Sugar : double quantity of beet root juice (1:2)

Ginger juice : 1 tablespoon

Lemon juice : 1 tablespoon

Grampoo : 5 nos

Tonovine : 1 teaspoon

Method

1. Cut beetroot to small pieces and put it in a pressure cooker. Add a little water. Wrap grampoo in a small piece of cloth and cook with the beetroot. Cook it for 10 minutes or until beetroot is cooked well.

2. Remove grampoo from the cooker and grind beetroot in a mixer.

3. Heat sugar with water until the sugar is dissolved well. Add the ground beetroot to it. Sieve the entire mixture in a translucent cloth before it is cool.

4. Add ginger and lime juices and stir well.

5. Add tonovine essence for flavor. Stir well, make it cool and store in a container.

5. Keep it inside the refrigerator because we are not using any preservatives.

Your beetroot squash is ready now. Pour 1/4 glass of squash; mix with cold water to make a medium concentrated juice.

Bon Appétit

PORK VINDALOO

2011-09-23T22:19:00.000-07:00

Ingredients:

Pork : I kg

Tomato : 5 small chopped

Big onion : 4 medium chopped

Red chili : 30 nos without seed

Ginger paste : 2 tablespoons

Garlic paste : 2 tablespoon

Turmeric : ½ teaspoon

Cumin : ½ teaspoon, fried powder

Fenugreek : ½ teaspoon, fried powder

Mustard seed : 1 teaspoon

Vinegar : 2 tablespoons

Sugar : ½ teaspoon

Salt : to taste

Method:

1. Saute the chopped big onions till it is light brown in color.

2. Put the chopped tomatoes and sauté together till the oil is seen on top.

3. Make a paste of red chilies, garlic, ginger, turmeric, cumin, fenugreek, mustard seeds, salt and vinegar.

4. Add this paste to the gravy and sauté well.

5. Add meat to the gravy and sauté for 5 minutes.

6. Shift the curry to a pressure cooker and cook for 10 minutes or till the meat is cooked properly.

7. Keep the pressure cooker aside till the pressure is released.

8. Take the lid off and add sugar. Mix well.

Your PORK VINDALOO is ready to serve. Best served with rotties.

Bon Appétit

MALABARI FISH MOLAKITTATHU

2011-09-21T23:56:00.000-07:00

Ingredients:

1. Fish (seasonal, preferably Ayala) :3 or 4 nos

2. Red chili powder : 4 teaspoons (or personal preference)

3. Turmeric powder : 1/2 teaspoon

4. Salt : to taste

5. Tamarind : as per your requirement

6. Ginger : a small piece

7. Garlic : 3-4 cloves

8. Green chili : 3-4 nos

9. Tomato : 3 ripe

10. Curry leaves

Method:

1. Wash fish thoroughly and put small cuts on it. Make a paste of 1/2 teaspoon turmeric, 2 teaspoon chili powder, a little salt. Marinate the paste on fish and keep it aside.

2. Put tamarind in water and keep it aside.

3. Cut ginger, 3-4 green chilies and tomatoes into small pieces, mix them with 1/2 a teaspoon of turmeric and 2 teaspoons of chili powder. Blend these things together and add tamarind juice. Make it a thin paste. Add salt to taste.

4. After adding marinated fish in it keep it on a stove. Let it boil in sim.

5. After 10-15 mts add mashed garlic cloves and curry leaves.

6. Boil it, keep the flame to sim for another 2-3 mts. Put the flame off.

7. Pour 2 teaspoons of coconut oil in it and mix it well.

Your curry is ready to serve.

NB: Add 3-4 tablespoons of coconut paste for a mouthwatering result.

Bon Appétit

TOMATO CURRY

2011-09-20T19:56:00.001-07:00

Ingredients:

1. Tomato (cut into small pieces) : 1 cup

2. Big onion (cut into small pieces): 1/4 cup

3. Green chili (cut into small pieces): 1 tablespoon

4. Ginger (cut into small pieces): 1/2 cup

5. Coconut milk : 1/2 cup, thick

6. Salt : to taste

7. Coconut oil : 1 teaspoon

8. Mustard seeds, red chilies 3 nos, curry leaves

Method:

1. Cook big onion, tomato, green chilies and ginger. Add salt to taste.

2. After cooking well let it cool.

3. Add coconut milk.

4. Splutter mustard seeds, red chilies and curry leaves Pour it to curry.

5. Stir well till it is cool.

Bon Appétit

BATTER FRIED CHICKEN

2011-09-19T03:20:00.000-07:00

Ingredients

1. Chicken                       : 1-1/2 kg
2. Ginger paste              : 1/2 tablespoon
3. Garlic paste                 : 1/2 tablespoon
4. Pepper powder        : 1 tablespoon
5. Lime juice                   : 1 tablespoon
6. Soya sauce              : 1 tablespoon
7. Oil                                : to fry
8. Salt                            : to taste

To make the batter

1. Maida                            : 1 cup
2. Cornflour           : 1 cup
3. Baking powder       : 1/2 teaspoon
4. Egg               : 1 no
5. Salt               : to taste

Method

1. Make a paste of ginger, garlic, pepper powder, lime juice and soya sauce. Add salt to taste. Paint it to the chicken and keep aside for at least an hour.
2. Make a batter of maida, cornflour and baking powder. Beat egg and add it to the batter. Add salt to taste. Dip marinated chicken pieces in the batter and deep fry.

Garnish with two tomato flowers and curry leaves :-)

Bon Appétit

CHANNA COCONUT CURRY

2011-09-19T02:38:00.000-07:00

Channa Coconut Curry

Ingredients

Channa           : 1 cup
Coconut              : 1/2 of a medium sized coconut
Red chilli powder           : 2 teaspoon
Coriander powder                       : 1 teaspoon
Garam masala powder               : 1/2 teaspoon
Small onion                                : 3 nos
Salt              : to taste

Mustard, red chilli, curry leaves & small 1 onion

Method

1. Cook channa in a pressure cooker
2. Heat chilli powder, coriander powder and garam masaala, grind it with coconut and 2 small onions to make a paste
3. Add water to coconut paste to make a thick gravy and heat it in a pan.
4. Add channa to the gravy and boil till the channa gels well with gravy.
5. Splutter mustard, red chilli, onion and curry leaves and pour it into the gravy

your channa coconut curry is now ready and is best served with puttu.

Bon Appétit

MARAYOOR CHICKEN CURRY

2011-09-18T07:51:00.000-07:00

Ingredients

1. Chicken    : 1 kg
2. Small onion                  : 1/4 kg (small pieces)
3. Red chilli powder           : 2 table spoon (need more spicy? then add to your taste)
4. Coriander powder         : 1 table spoon
5. Turmeric powder           : 1/4 teaspoon
6. Ginger and garlic           : 1 tablespoon (chopped)
7. Garam masala powder : 1 teaspoon (for good flavor and taste fry and grind the raw garam masala ingredients)
8. Coconut milk                   : first milk and second milk of one half coconut
9. Potato                              : 1 medium, cut into small pieces
10. Salt                           : To taste
11. Oil                            : 1 teaspoon

To garnish
Mustard seeds, coconut pieces, red chilli 4 nos, curry leaves
Method

1. Heat oil in a pan and add the small onion pieces, saute it well till the onion turns brown,
2. Add chopped ginger and garlic, saute for 2 minutes
3. Add chilli powder, coriander powder, turmeric powder and stir well
4. Add garam masala powder and stir, add salt to taste
5. Add chicken pieces, saute well and mix the gravy
6. Add second milk of coconut, add potato, keep the flame in sim, close the pan and let the chicken cook for a while til it's

done.
7. Add the first coconut milk and sim for 2-3 minutes

Take another pan, heat oil and splutter the mustard seeds, add red chilli, coconut pieces and curry leaves, fry it well and

garnish
Serve hot.

Marayoor chicken curry is best served with appam, bread and chappathi.

Bon Appétit