The Art Of CooKinG

Egg less Mango Icecream

2016-07-29T04:12:00.002-07:00

Ingredients
3-Ripe Mango pureed
3 cups (450ml)-Milk
2 cups-Fresh Cream
1 tin-Nestle Milkmaid Sweetened Condensed Milk

Combine the Nestle Milkmaid Sweetened Condensed Milk, milk and mango puree in a bowl. Whip the cream lightly and fold into the mixture.
Pour into a freezing tray and freeze till half set. Remove and beat with a whisk or electric beater until smooth. Doing so will help keep the texture of the ice cream soft and creamy while it sets.
Return to tray and freeze till well set.
Recipe courtesy:Nestle

‪Avocado‬ ‪Milk Shake‬

2016-07-29T03:59:00.001-07:00

Avocado – 1 ripe, peeled and pitted
Chilled milk – 1.5 cups
Sugar to taste
Ice cubes – 1 – 2 (optional)

Wash and cut avocado into two vertically. U'll find a big seed inside.Remove it and discard.Now scoop out the pulp using a ladle.

Blend avocado flesh with all the other ingredients until smooth. Pour into glasses and enjoy!

You can also add condensed milk for rich taste.

Mathi Pollichathu

2014-11-29T04:53:00.001-08:00

Sardines,cleaned - 8 nos
Shallots /chumanulli,sliced - 3/4 cup
Ginger,chopped - 1 tbsp
Garlic,chopped - 1 tbsp
Green chilies,chopped - 3 nos( or to taste)
Kashmiri chili powder - 1.5 tsp(or use 3/4 tsp chili powder)
Turmeric powder - 1/4 tsp
Tomato,chopped - 1 small
Thick coconut milk - 1/2 cup
Curry leaves - 3 to 4 sprigs
Salt- to taste
Oil- as required
Plantain leaves - 4 to 5 nos

· For Marination:

Kashmiri chili powder - 1 tsp( or use 1/2 tsp chili powder)
Black pepper powder-1 tsp(or according to taste)
Turmeric powder- 1/4 tsp
Water - as required
Salt-to taste
Make deep gashes on both sides of the fish.Combine all the ingredients listed under 'For marination' to form a thick paste.Marinate the fish with this masala.Keep aside for 15 to 20 minutes.
Heat oil in a pan ,add 2 sprigs curry leaves and add the sardines.Fry until it turns golden brown on both the sides,turning once in between.
Drain and keep aside.Add ginger , garlic and green chilies to the same oil,and saute until raw smell leaves.
Add shallots and saute until it turns golden brown.Add kashmiri chili powder and turmeric powder,saute for few seconds.
Add tomato and salt to taste .Saute until it turns mushy.
Add coconut milk and remaining curry leaves.
Mix well and cook until the gravy turns thick.Switch off the stove and allow it to cool a bit.
To make the banana leaf pliable,hold the it over the flame for few seconds.Place one or two tbsp of the prepared masala on a leaf and arrange (two or three) sardines over this.Cover the fish with more masala and wrap the leaf around to form a parcel.
Heat a heavy bottomed tava /pan and ,place the parcels carefully on the tava.Cook for about 10-15 minutes,turning once in between.

Chicken Pakora

2014-10-25T06:19:00.000-07:00

For the marinade:

Chicken - 250 gms
Ginger Garlic paste - 1 tsp
Garam Masala - 1 tsp
Chicken masala – 1tsp
Turmeric a pinch
Salt - 1/2 tsp (adjust to your taste)

For the Pakora

Red Chilli powder - 1 tsp
Gram Flour / Besan - 1/2 cup
Rice Flour - 2 tsp
Salt to taste
Onions - 1 big
Green chillies - 3 medium
Curry leaves handful

Wash and cut into small bite size pieces. Let it drain in a colander so that all the water drains off.

Then take the chicken in a bowl, add turmeric, salt, ginger garlic paste and garam masala. Mix well and marinate for at least 30 mins. It tends to be better if you marinate for more time.

Cut the onions, chop green chilies into small pieces.Once the chicken is marinated, sieve in the besan into the chicken. Then add the onions, green chilies, curry leaves, and mix everything well.

Heat oil for deep frying. When the oil is hot, drop the chicken pieces, making sure the chicken is spread on the oil.

Cook on all sides, making sure it's cooked. Drain on a kitchen towel.

Chemmeen (Prawn) Vada

2014-10-25T06:16:00.000-07:00

Prawns – 1.5 cup (Around 20 – 25 large prawns), chopped

Grated coconut – 3/4 cup

Green chilies – 4 – 5, chopped

Pearl onions – 4 – 5, chopped

Ginger – 1/2 inch, chopped

Curry leaves – 10

Turmeric powder – 1/2 tsp

Chilly powder – 1/2 tsp

Pepper powder – 1/2 tsp

Salt – As required to taste

Oil – To deep / shallow fry Coarsely grind all the ingredients together in a grinder till well blended. Wet your palms and take a small portion from the mixture and make cutlets. Shallow fry in hot oil till golden brown on either side. Serve hot.

Rainbow Cupcake

2013-10-13T05:35:00.000-07:00

1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
2 large eggs
1/2 cup vegetable oil (or melted butter)
1/2 cup buttermilk
1 tsp vanilla extract
red, yellow, green and blue food colorings

Preheat oven to 350F. Grease 10 cups from a 12 cup muffin tin (or line with paper cups).

In a medium bowl, whisk together flour, baking powder and salt.

In a large bowl, whisk together sugar, eggs, vegetable oil, buttermilk and vanilla extract. Pour in dry ingredients and stir until just combined.

Divide batter evenly into 5 small bowls; each should have a little more than 1/3 cup batter (approx 6 tbsp or so for each).

Add about 1/2 tsp food coloring to each bowl to make red, orange, yellow, green and blue batters. Stir well, so no streaks of plain batter remain. Add additional food coloring if necessary.

Starting with the blue batter, add a small spoonful to each of the 10 grease muffin cups (just over 1/2 tbsp in each). Repeat with all remaining colors, working from green to yellow to orange to red, adding each subsequent spoonful on top of the previous color. Do not attempt to spread the layers of color out (as it can cause layers to combined), but allow them to spread on their own.

Bake for about 15 minutes, until a toothpick inserted into the center comes out clean.

Cool cupcakes on a wire rack before frosting.

Makes 10

Thanks To Baking bites

Eggless Orange Cake

2013-10-08T07:32:00.000-07:00

1 1/4 cup(190 gms) Refined flour/Maida
1/2 can(200 gms/ml) Condensed Milk
1/2 cup(125 gms) melted Butter/oil ,at room temperature
1/2 cup(125 ml) Orange Juice
3 tbsp powdered Sugar
1 tsp Vanilla Essence
1 tsp lime juice
1 tsp Baking Powder
1/2 tsp baking soda
1/2 tsp Orange Zest

Preheat the Oven @ 180 deg Sieve flour,baking powder,baking soda two times to ensure even mixing.

Mix well the condensed milk,orange juice,oil(or softened butter),sugar,vanilla essence,lemon juice with a whisk.

Take the sieved flour in a bowl and make a dent,pour the mixed liquid in the dent and mix well without any lumps,using the whisk.

Grease a baking pan,with butter and dust with some flour. Pour the prepared batter in the pan. Tap the pan gently once or twice to remove any big air bubbles.

Bake it to 30 minutes or until the toothpick inserted comes out clean.

Let it cool down for 5 minutes and then invert the cake over an wire rack and let it cool.

Thanks To : chefandherkitchen

Kozhi Nirachathu/ Stuffed Chicken

2013-10-05T01:21:00.000-07:00

Chicken-1 small one (1 1/2 lb)
For the initial marinade:
Red chili powder- 2-3 teaspoon, or as per spice level
Turmeric- 1 teaspoon., Salt to taste

For the stuffing:
Egg -1 or 2

Onions - 1 medium sized ones,Green chilies- 4
Curry leaves- 1 sprig.
Coriander leaves- a handful, chopped
Ginger-garlic- Together 1 tsp
Coriander powder- 1 teaspoon
Turmeric- 1/4 tsp
Red chili powder- 1/4 tsp
Poppy seeds (Khus Khus) - 1/4 tsp
Cashew nuts- 6 chopped, Raisins- 10
Salt -1/4 tsp

For the gravy:
Onions - 2 medium sized ones, Green chilies- 5
Tomatoes- 2 medium ones. (Or 1/2 can tomato puree)
Curry leaves- 1 sprig.
Garlic paste- 11/2 tsp.
Ginger paste- 1 1/2 tsp
Lime juice- 1 tsp
Coriander leaves-a handful chopped
Curry leaves- a handful
Salt
Spices:
Coriander powder- 1 tsp
Turmeric- 1/4 tsp
Red chili powder- 2 tsp
Garam masala (biryani masala) - 1/2 tsp
Salt -to taste, Oil - for frying

Preparation Method:
1. Clean the whole chicken both inside and outside. Rinse with a dash of lemon juice to remove unpleasant smells. Mix the chili powder, turmeric and salt and apply all over the chicken. Cover and set aside in the fridge for as much time as you have.

2. Prepare the stuffing. Boil the egg(s) till fully firm and peel. The number of eggs depends on how big the chicken is. Heat 2 tbsp oil and fry the curry leaves, onions, green chilies, ginger garlic till the onions start turning brown. Add more oil if needed to prevent the onions from sticking to the pan. Add all the remaining spices (for the stuffing only) and saute well till the spices start leaving off an aroma.The raisins, cashew nuts and poppy seeds are optional.It adds a sweetness to the stuffing. Mix the boiled egg into this mix and keep aside.

3 Stuff the above mix into the chicken.....First the egg, then the onions into the chicken's cavity, taking care not to over stuff. There should be no stuffing coming out. Now tie the chicken's legs and hands together with kitchen twine.

4. Heat 1/3 cup oil in a saute pan large enough to contain the whole chicken and gently put the chicken in it and stir. Fry on medium heat till the chicken is browned on all sides. Not fully fried, just lightly browned.

5. Now drain the chicken and prepare the gravy. If you are not a fan of caramelized onion gravy, you could skip the gravy altogether and continue cooking the chicken in the saute pan or wok. Keep it covered for 10 mins or more on each side till the chicken is fully cooked on the inside. Alternatively, after the initial frying, you could cover it well in an oven proof dish and bake it for 20 mins at 350 degrees.

6. Gravy/sauce:
Slice onions and chilies finely. Grind aniseed to a fine powder and mix with all the other spices. Heat oil, fry the onions and chilies and coriander leaves and curry leaves. When the onions start browning in 10 minutes or less, add the ginger garlic paste and stir well.
Add the tomatoes as well and cook it on slow heat. When the tomatoes start breaking down, add the spices and fry gently till the whole mixture moves as one mass.
Add the salt and check taste.
Pour the gravy into a baking bowl and add the chicken to this mix .Ensure that the chicken gets covered with the sauce.
Cover and bake for 30 minutes. The onions should have caramelized into a sauce of dark uniform consistency. Wait till the chicken cools down. Remove the tie backs and carve.

Courtesy : Malabar Spices

Black Pepper Butter Cookies

2013-10-04T09:55:00.000-07:00

Ingredients: Yield: 48 cookies

2 1/4 cups all-purpose flour
1 cup granulated sugar
1 cup sweet unsalted butter, softened
1 large egg
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 1/2 teaspoons black pepper

Directions:

Mix all ingredients (except for the extra sugar for dipping the glass) together well using a heavy duty mixer.
Roll into 1/2 inch size balls- to ungreased cookie sheets(about 16cookies per sheet).

flatten each dough ball on the cookie sheets.

Bake in a preheated 350 F (or 180 C) oven for 8-11 minutes or until lighly browned on the edges- do not overbake.
Remove to wire racks to cool.

Vanilla Cup Cake With Pineapple Butter Icing

2013-10-04T06:30:00.000-07:00

Ingredients: Yield:20-25cupcakes
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup butter, softened
3/4 cup sugar (if you like your cupcakes very sweet, add a little more.)
2 eggs
1 cup milk
1 teaspoon vanilla essence

Directions:
preheat oven to 180 c; line muffin cups with papers.
cream butter and sugar till light and fluffy. beat in eggs one at a time.
add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla.
divide evenly among pans and bake for 15minutes. let cool in pans.

Pineapple Butter Icing
Ingredients: Servings : 2
3 tbsp. butter, softened
2 cups icing sugar, sifted
2-3 drops pineapple essence
4 drops of yellow colour
1 pinch salt
4-5 drops lemon juice

Method
    Put butter in a deep bowl.
    Add flavouring and beat till smooth.
    Add sugar, beat with a wooden spoon till well blended.
    Add salt and lemon juice, beat again till light, white and smooth.
    When spoon is lifted the icing lifted in a peak should hold.
    Spoon into an icing bag, fit nozzle as required.
    Pipe carefully over prepared cake.
    Refrigerate if required to be used later.

Vegetable Pizza

2013-10-01T07:46:00.000-07:00

All purpose flour/Maida     1& 1/2 cups
Active dry yeast     1 tblsp
Milk     1/4 cup
Water     1/4 cup
Sugar     1/2 tblsp
Salt     3/4 tsp
Olive oil     1/8 cup
Topping what i have used:
Tomato sauce 1 1/2 tblsp
Onion     1/2
Tomato     1/2,Chopped, De-seeded.
Capsicum     1/2,chopped
pepper powder    1/2 tsp
chilly powder 1/2 tsp
Any kind of cheese(I used mozzarella ) To cover the toppings

Method for Dough:

Take a broad vessel,add oilive oil,sugar,salt and boil the water and add to it.Mix well to dissolve sugar and salt and then add the milk and yeast.
Mix well to dissolve the yeast.
Add the flour and gather to get a smooth dough. No need to knead so much.
Keep covered with a wet cloth till an hour.
After an hour it will be doubled in size.
Again gather to make a smooth pliable dough,I dint fly the dough in air,just rolled using rolling pin (Adjust the thickness and roll out to a single base) and folded the ends as shown in the pictures.(You can prick the base with fork to make sure of getting cooked every where,but I forgot to do so,still mine got cooked fine)

To make it as a Pizza:

Spread the sauce and sprinkle some cheese.(Optional to spread cheese at this stage)
Arrange the toppings as desired and add the grated cheese to cover the toppings

To bake:

Grease a pizza pan,with olive oil and transfer the prepared pizza to it,I dont have any pan so I just lined my tray in the oven (combination oven,I used the convection mode to bake ) with aluminium foil to bake the pizza :)
Preheat the oven for 210 degree Celsius and bake for 12- 15 mins..,till the base and the cheese turns golden brown.
Cut the pizzas enjoy hot,spicy and yummy pizza :)

Courtesy rakskitchen

Chocolate Burfi

2013-09-26T06:00:00.000-07:00

Butter - 50 grams
Milkmaid/Condensed milk - 1 tin/400 g
Sugar - 1/2 cup
Cocoa powder - 1/2 cup
Chopped nuts - 1/2 cup
Chopped pista - for garnish
Grease a tray with butter and keep aside.
Mix together butter, milkmaid, sugar, cocoa powder and chopped nuts in a thick bottomed pan. Keep stirring the mixture continuously on low flame, till the mixture leaves the sides of the pan.
Pour the mixture into the greased tray and spread it evenly. Sprinkle the chopped pista over the surface of the mixture.
Set aside and allow the mixture to cool. Refrigerate for about 10 to 15 minutes. Then cut out into desired shapes.

Vegetable Bread Pizza

2013-09-01T06:32:00.000-07:00

4 Bread Slices
1/2 Shredded Mozzarella Cheese
Tomato Ketchup / Pizza Sauce - as needed 1/4 tsp Pepper powder
1/4 tsp Oregano
1/4 tsp Paprika / Red chilly powder
Salt to taste

To Mince fine:

1 Small sized big onion
1 Bell pepper (I used half green and half yellow)
1 Tomato

Mix onions, tomatoes, capsicum, oregano, salt Chilly powder and pepper in a bowl.Set this aside for a moment.

Take the Bread slices and toast it either in a toaster or in a griddle pan. Remove this to a plate.

Apply some ketchup over the toast and spoon some vegetable filling over this.

Sprinkle lots of cheese and put it on a tawa and cover it with a lid..leave it for 2 mins on a low flame till the cheese melt and the bottom crisp up..

Steamed Marble Butter Cake

2013-09-01T06:19:00.000-07:00

A
280g butter
200g sugar ( reduced )

B
4 eggs

C
300g flour
2 1/2 tsps double action baking powder

D
1/2 tbsp chocolate paste (** I used 1 tbsp chocolate powder + 3 tbsps hot water**)

Method :

1. Lightly grease & line 20cm round or square mould.
2. Beat A until light & fluffy. Add in B slowly, cream until smooth & light.
3. Add in sieved C, mix until well-blended.
4. Take 1/4 portion of the batter, mix with D until well-blended.
5. Pour plain batter into greased mould. Use a teaspoon to spoon the chocolate batter over the plain batter & swirl it to make marble effects.
6. Steam at high heat for 10 minutes, switch the heat to low & steam for another 60 minutes.
7. Leave the cake aside for 5 minutes before moving out from the mould.

Recipe Courtesy :http://happykitchen-janice.blogspot.com/

Honey Sponge Cake [Eggless]

2013-08-22T00:22:00.001-07:00

All purpose flour - 1cup
Baking Powder - 1tsp
Baking Soda -1tsp
Custard Powder -1tbsp Butter - 3tbsp,at room temp.
Brown sugar - 1cup
Cooking oil - 3tbsp
Vanilla Essence - 1tsp
Honey -2tbsp
Eggs -3 [ I replaced with butter milk ]
Check http://chefinyou.com/egg-substitutes-cooking/

Sift together flour,baking powder,baking soda and custard powder.Keep it aside.
In a bowl add butter and brown sugar.Mix well using a whisk.Add oil and whisk.Add honey and vanilla essence and mix well.
Add the eggs 1 at a time and whisk.
Add the flour mixture ,little by little to this.Whisk well after each addition.Now the batter is ready.
Pour this to a well greased dish and cover it with an aluminum foil.
Place the dish in a steamer and steam it on low flame for about 35-40 minutes.After that switch off the stove and allow it to cool.Serve hot with honey or with Vanilla Ice cream

Orginal Recipe Courtesy Marias menu

Vermicelli/Semiya Kumbil

2013-06-26T08:59:00.000-07:00

Semiya-1 cup
Grated coconut-1 cup

Cashewnuts- 5 Nos
Kismis- 10 Nos
Melted Jaggery -500gm

Aval-1 hand
Ghee-3tbsp
Cardamom powder-1tsp
Plavila (jack fruit tree leaf) -10 Or Idanayila

Method

In a hard bottom vessel add ghee fry cashew nuts,kismis and keep aside
Fry semiya in the remaining ghee and keep aside
Add grated coconut, aval, melted jagerry, cardamom and mix well
Make kumbil (cone shape) with Idanayila or plavila
Add the mix in to the cone
Steam it in iddli cooker until is done
Serve hot without the leaves

ChiCken RoLL

2012-10-26T22:12:00.000-07:00

For chicken filling

Chicken minced 1/2 cup cooked with turmeric powder and salt
Onion - 1/4 cup, thinly sliced
Green Chillies chopped 1 tbsp
Pepper powder - 1/2 tsp
Ginger 1 tsp minced
Garlic - 1 tsp minced
Garam Masala- 1/2 tsp
Pepper Powder - 1 tsp
salt

Heat oil in a pan, add onion, saute well and add minced ginger, garlicand chillies . Saute for a minute and add the minced chicken. Add pepper powder and garam masala. Sprinkle water if it is too dry. Mix well and switch off. Substitute chicken with beef for the beef filling.

Ingredients for the batter and rolls

Maida/All purpose flour - 2 cups
Egg - 1
Salt - To taste
Water - As required
Egg-white - Of 2 eggs
Bread Crumbs - 1/2 - 3/4 cup or as required

Beat the egg well and add the maida, salt and water. Consistency should be like that of a dosa batter.

Method of making the rolls

Make thin dosas with the above batter. Fill the top end of the dosa with around 1.5 - 2 tbsp of the filling and fold the top end of the dosa over the filling(you can shape the filling like a log and press them down to tighten the roll). Now fold the right and left sides towards the centre. Now start rolling down to form a tight roll and seal the bottom end with some maida batter. Be careful not to tear the dosa. Now dip them in beaten egg-white and then in bread crumbs. Deep fry in hot oil at medium heat until golden brown. It takes about 10 - 15 mts. Serve hot with ketchup.

EGG Fried Rice

2012-10-18T02:56:00.000-07:00

Ingredients

Long grain Basmati rice or any other Long Grain Rice – 1 cup
Diced Onions – 1 medium
Diced Carrots – 1 big
French Beans, finely chopped – 8 to 10
Eggs – 2
butter – 4 to 5 tbsp
Soy sauce – 2 tbsp
Red Chilli/Chilly Garlic sauce – 2 tsp
Pepper Powder – 1/4 tsp + 1/2 tsp
Salt – to taste

I used Frozen vegetables

Preparation Method

Boil the Basmati rice with little lemon juice, till each grain is separate and almost cooked. Be careful not to overcook the rice. Drain excess water and allow it to cool completely. You can also refrigerate the rice to prevent it from breaking.
Meanwhile, lightly beat the eggs with some salt and 1/4 tsp pepper.
Heat a non stick pan and add the beaten eggs. Cook the eggs, stirring continuously, until they are lightly scrambled.
Heat 2 tbsp of butter in another pan and add onions and saute till golden brown.
Add all the vegetables and some salt and stir fry till it becomes tender but still crispy.
Add Soy sauce, Chilly Sauce, and 1/2 tsp Pepper and saute the vegetables for a few more minutes. Keep it aside.
Heat a big Non Stick Pan or wok and add 2 tbsp of butter.
Add the rice and stir-fry for a few minutes.
Stir in the cooked vegetables, sauces and scrambled eggs. Combine the rice, egg and vegetables gently, till the rice is evenly coated with all the sauces.
Sprinkle more pepper if required.
The Fried Rice is ready to be served hot.

Chilli Prawns / Shrimp

2012-10-18T02:45:00.000-07:00

Cleaned prawns/shrimp – 500 gms
Plain flour (maida) – 3 tablespoon
Cornflour – 3 tablespoon
Crushed Pepper – 1 tablespoon
Egg white – of 1 egg
Salt
Onion – 1 medium
Ginger & garlic – 1 tablespoon each, chopped
Capsicum – 1 small
Spring onion – 1/2 cup chopped
Chilli powder – 1 teaspoon
Crushed pepper – 1/2 tablespoon
Soya sauce – 1 tablespoon
Tomato sauce – 1-2 tablespoon
Salt
Oil

Mix number 2 ingredients with a little water and make a thick paste.
Marinate the prawns in this paste for 20 minutes.
Fry the prawns and keep it aside.
In the same oil saute ginger,garlic & chopped onion.
When the onion becomes soft add capsicum & spring onion.
Saute for 5 minutes & add chilli powder & crushed pepper.
Mix well. Add the sauces & salt.
Stir for a few minutes and add the fried prawns.
Mix well.Cook for some more minutes till it becomes dry. Garnish with spring onion.

Karimeen CuRRY

2012-10-14T04:05:00.000-07:00

Karimeen/ Pearl Spot – 1 kg, each cut into half

Kudampuli – 2 pieces

Shallots – 6 nos

Ginger – 2″ piece, chopped

Garlic – 2 chopped

Green chillies – 6 slit

Curry leaves – 4 sprigs

Turmeric powder – 2 tsp

Chilly powder – 3 tsp

curry leaves

Salt

Water as required

Thin coconut milk – 2 cups

Thick coconut milk – 1/2 cup

Coconut oil – 2 1/2 tbsp

\Heat oil in a pan and add onions, ginger, garlic, green chillies and curry leaves. Saute till the onions turn light brown. Add the spice powders and fry for few seconds. Then add the thin coconut milk, water and salt to taste. Mix well, close the lid and allow it to boil. Open the lid and add the fish pieces and kudampuli Cover and cook on a medium flame. When the fish is done and the oil starts to float on top, reduce the flame and add the thick coconut milk. Switch off the flame before it starts boiling. Serve it with steamed rice!

VeTTu CaKe

2012-10-12T03:17:00.000-07:00

All purpose flour/Maida - 1 cup
Baking powder - 1 tsp
Sugar - 1/4 cup
Egg - 1
Cardamom - 3
semolina -3 tbsp [OptionaL]
Turmeric powder a pinch for color[Optional]
Oil for deep frying

Powder sugar along with cardamom seeds
Sieve together maida and baking powder.
Mix together the maida, baking powder, sugar and cardamom.
Beat egg
When it is slightly beaten add the flour mixture to form smooth dough and set aside for 30 minutes , add only sufficient flour to make a smooth dough
Roll the dough into a long cylindrical shape and make small square shapes using your hands
Again cut this into small squares. Then take a sharp knife to make two medium deep cuts similar to a cross
Heat oil
Put the cut face of the dough down first into the oil.
Deep fry until golden brown. transfer to kitchen towel to remove excess oil.

Make sure that oil is not too hot else outside of the cake burns earlier and inner dough will not be cooked.

OREO Milk Shake

2012-10-09T04:00:00.000-07:00

3 scoops vanilla ice cream
1 1/2 cups Chilled milk
8 Oreo cookies

1. Break up the cookies into small chunks and set aside.
2. Blend the milk and ice cream on medium speed until mixed.
3. Add the cookies and blend on high until smooth, about 30 to 45 seconds.
  
  If using chocolate syrup add 1 tblsp into the glass and pour in the milkshake. Top with chopped oreo cookies and serve immediately.

Cucumber Salad in Vinegar

2012-10-02T08:34:00.001-07:00

3-5 cucumbers ( regular cucumbers without peel or "striped")
1 red onion
1/2 c. white vinegar
1/2 c. water
1/3 c. sugar
dash of salt and pepper

Slice onions and cucumber very thin slices & place in shallow dish.
Stir together vinegar, water, sugar, salt, pepper and pour over onions and cucumber.
Cover and marinate at least an hour.
The longer this sits, the tastier it gets.
May be made a day ahead.

ChicKen CutLeT

2012-10-02T08:33:00.000-07:00

Chicken – 900 gms
Onions, chopped – 3
Ginger – 1″ piece
Garlic – 6 cloves
Green chillies – 3
Chilli powder – 1tsp
Turmeric powder – 1/2 tsp
Pepper powder – 1 tsp
Garam Masala – 1 tsp
Coriander leaves, chopped – a few sprigs
Potatoes, medium sized- 2
Egg whites – 2
Breadcrumbs – for coating
Oil – for frying

Cook and mash the potatoes and keep aside.
Cut the chicken in to big pieces.Rub the chilli and turmeric powders on the pieces and keep aside for 15 minutes.
Cook the chicken pieces in little water and salt .
Remove the bones and shred the chicken into small pieces.
In a medium sized non stick pan , heat oil.
Add the chopped onions and saute till it turns soft. Add the chopped chillies, ginger and garlic and saute for 3-4 minutes .
Mix the shredded chicken and saute well for 10-15 minutes. Toss in the pepper powder and garam masala.
Turn off the flame and let the mixture cool for 10 minutes.
Add the mashed potatoes to the chicken mixture and mix well using your hands. (The mixture should hold shape when rolled into balls).
Take small portions of the mixture and roll into lime sized ball .Flatten it between the palms to give it shape .
Beat egg whites with a fork.
Dip each cutlet in egg white and roll in breadcrumbs, making sure that all sides are nicely coated.
Heat oil in pan and fry the cutlets in medium flame till they are golden brown (You can deep fry or shallow fry the cutlets)

ChiCken SamoSa

2012-09-24T01:50:00.000-07:00

For filling:

Boneless chicken – 250 gm
Turmeric powder – 1 Tbspoon

Boil the washed chicken pieces with turmeric powder and salt with a half cup of water till chicken is properly cooked.

Drain the water if any, and mince the chicken.

Cooking oil – 2 Tbspoon
Onion - 2
Garlic (cut into small pieces) -3
Green chilli (finaly diced) -3
Mint, coriander & curry leaves (chopped) – 1 Tbs
Ginger (cut into small piece) – 1 teaspoon
Chicken Masala - 1½ Tbspoon
Chilly powder – ½ teaspoon
Garam Masala- 1 tbsp
Pepper Powder -1/2 Tbsp
salt - to taste

Heat the oil in a frying pan, add onion,green chilli, mint, coriander and curry leaves, ginger and garlic and fry until soft.
Add all masalas & powders and salt and mix well.
Fry for few minutes.
Add the minced chicken and stir until mixed well.
Filling is ready.

[You can adjust the spices level according to your taste]

For the wrapper dough

Maida/All purpose flour - 225gm.
Rava – 2 Tb spoon
Salt – to taste
Cooking oil – 2 Tbspoon

Mix flour and salt into a bowl. Make a well into the centre and add the oil and enough warm water to make firm dough.[like Chappathi dough]
Press the dough on a flat surface until smooth.
Divide the dough into small balls and roll out the balls to bigger circles.
Cut the circle into four equal pieces with a knife. Wet the longer edge with a little water with fingers and form a cone shape around your fingers, sealing the dampened edge.

Fill the cases with chicken filling and fold the opened corner to seal the top of the cone so that a triangular shape is made.

Deep fry the samosas in hot oil until crisp and brown take out and drain on a paper towel.