Jeleena & Jereena's Cooking Tales

2012-11-06T00:31:00.000-05:00

Shrimp Idiayappam Biriyani

Have anyone of you heard about Idiayappam Biriyani. Well even we were surprised to hear a dish like that when our Mom said one day that she is going to make Idiayappam Biriyani. And she made it for us and ever since, whenever we both go home, we tell our Mom to make this. It’s very delicious. Idiayappam is another recipe and we will post one for it later on, in the meantime, they are available frozen in some of the Indian stores.

12 Idiayappams(without grated coconut) - 12

400 grams medium size Shrimp

3 Onions finely sliced

1 tablespoon crushed Ginger

1 Tablespoon crushed Garlic

2 Green chillies, crushed

2 Tomatoes

2 springs of Curry leaves

2 tablespoon lime juice

3 teaspoon Garam masala

1/2 teaspoon Chilly powder

1 teaspoon Coriander powder

1 teaspoon Turmeric powder

A bunch of Coriander leaves finely sliced

75 ml of Oil

10 ml of Ghee

50 grams of Nuts, Raisins each. (fry each in ghee or oil and keep aside)

Salt to taste

Directions

* 1st clean the shrimp and mix it with turmeric,salt and lime juice and keep aside for 30mins.

*Heat oil in a pan and add 2 teaspoon garam masala

*Once you get the aroma add the onions,curry leaves,ginger, garlic, green chilies and saute well for about 3 mins.

*Once the onions turns pale brown in color add the chilly powder,turmeric powder, coriander powder and saute well.

*Mix the shrimp and saute well cook for about 5 mins by closing the pan with a lid.

*Add the remaining garam masala,salt and coriander leaves.

*Mix the fried nuts and raisins to the shrimp mix and keep it aside.

*Now break the idiyappams into small pieces.

* In a serving dish put half of the shrimp mix and on top, put half of idiyappams. Followed by shrimp mix and last on top the idiyappam mix.

* If needed pour little ghee on top and close the lid and bake for 5mins on low flame.

*You can decorate with some friend onions and extra fried nuts and raisins only if you need it.

Serve it with Raita and Lime pickle.

Courtesy : Our Mom

2012-11-02T22:24:00.000-04:00

Bacon Wrapped Asparagus

This is a very simple and easy appetizer that you can make in few minutes. I made it when we had guests at home, they all loved it and asked me how to make this.. Why don’t you also try it and serve it for your guests.

Ingredients

1 1/2 pounds asparagus spears, trimmed

Extra-virgin olive oil, for drizzling

1 teaspoon of black pepper powder

4 slices center cut bacon or turkey bacon

Chopped chives, optional to garnish

Directions:-

1. Preheat oven, if using, to 400 degrees F.

2.Take a baking tray and spread the asparagus on to the tray.Lightly drizzle asparagus spears in extra-virgin olive oil. Season the asparagus with salt and black pepper. You can use your hands to rub the asparagus spears.

3. Now take each asparagus and wrap with one slice of bacon each.

4. Arrange it properly in a tray, so that the asparagus doesn’t touch each other ( otherwise it will stick to each other while baking) and bake it for 12 minutes.

5. Here you have a very tasty appetizer that your guests will LOVE......

2012-11-01T18:30:00.000-04:00

Hey Everyone, we have to apologize for not having updated this website as many things have happened in the past one year that created a lot of rift between what we had for the website and our time and dedication to providing you with the recipes to cook.

Please remember that this is a recipe blog which means that they can be used for a long time over and over again, compared to a news blog which is only for the present and it becomes the past and useless tomorrow. Please bear with us, as we have cooks from Asia, Europe, Australia and the American continents looking at the recipes and we hope the measurements are self explanatory. Just put the measurements into Google and you can find the right one for your local area.

PS: Very important... The Chilly is based on the lesser "hot" green chilli’s and lesser hot chilli powders from Kerala and so if you are making this outside of India, usually the green chilli and chilli powders are hotter and so please cut them down to about half or to taste.

2012-10-23T20:39:00.000-04:00

Banana, Nut & Chocolate Brownie

Ingredients :

175 grams/ 6 oz Butter, cut into pieces

300 grams / 10 oz light Sugar

175 grams / 6 oz Dark chocolate, broken into pieces

100 grams Nuts, toasted and chopped

3 Eggs, beaten

2 ripe bananas

100 grams / 4 oz Flour

2 tablespoon Cocoa powder

1 teaspoon Baking powder

Directions:

1. Preheat the oven to 180 degree Celsius or 350 F. Butter a baking pan and place a baking paper in it ( preferably parchment paper)

2. Put the butter, sugar and chocolate in a large pan and heat gently, stirring, until melted and smooth, then remove the pan form the heat.

3. Stir in the nuts, eggs and bananas until well mixed, then sift the flour, cocoa and baking powder.

4. Pour the mixture into the tin and bake for 30 minutes or until firm in the centre. Cool in the tin, then turn around, remove the parchment paper, cut the brownies and serve.

2012-05-05T16:54:00.000-04:00

Garam Chicken

Ingredients:

1 kilogram of Chicken pieces

2 1/2 cups Onions finely chopped

4 Green chillies cut into round pieces

1 tablespoon Ginger thinly sliced

2 tablespoon of Ghee/oil

3 tablespoons of Vinegar

3 tablespoons of Tomato sauce

To Ground:

1/2 cup Onions

1 teaspoon Chilly powder

2 teaspoon Ginger

1 small piece of Cinnamon

7 Cloves

2 teaspoons of Coriander powder

1/4 teaspoons of Cumin powder/seeds

Ground the above ingredients in a mixer grinder and keep it aside.

Directions:

1.In a pan add 1 tablespoon of oil, and cook the chicken pieces with enough water ( preferably 1/2 cup of water), 2 tablespoon of vinegar and sliced ginger along with salt.

2.Once the chicken is cooked, keep the water from the chicken aside.

3.Take another pan, add the Oil/ Ghee and stir in onions and green chillies.When the onions turns gold in color add the ground masalas that was kept aside and stir well for sometime till the masala get coated well.

4.Now add in the chicken pieces and saute for sometime.

5.Add the gravy from the chicken with remaining vinegar and tomato sauce.

6.Once the gravy thickens, remove from fire and serve hot with any Indian breads. Voila!!!…a very easy recipe for you:-)

Enjoy

2012-05-04T16:52:00.000-04:00

Baked Tilapia with fresh Basil

This is a very healthy recipe. and very tasty too....so here’s the recipe for all you healthy people.

Ingredients

Nonstick cooking spray

4 (16-ounce) tilapia fillets
1 teaspoon salt
2 teaspoon ground black pepper
2 tablespoon minced fresh Basil leaves or dried basil leaves
2 teaspoon minced fresh oregano leaves
2 teaspoon onion powder
2 teaspoon minced garlic
2 tablespoons olive oil
2 large Tomato, thinly sliced
1 fresh lemon juice

Directions

1. Preheat the oven to 350 degrees F. Spray a shallow 1-quart baking dish with nonstick spray.

2. Mix all the above ingredients together ( use only 1 tablespoon olive oil) except the tomatoes, fish salt and pepper.

3. Now sprinkle the fish evenly with salt and pepper. Arrange the tilapia in a baking dish and marinate the fish with the already mixed marinade. Arrange the tomato slices evenly over the fish, and drizzle with the remaining 1 tablespoon of olive oil. Bake until fish flakes easily with fork, about 20 to 25 minutes. Squeeze the lemon juice over fish and serve immediately.

2012-05-03T16:50:00.000-04:00

Coffee Sponge Cake

This is a very easy and yummy sponge calk. You have to try it out. Our guests loved it and when you put a piece in your mouth, it just melts. It’s like having an alcohol dessert.

Ingredients

1 Sponge Cake

3 tablespoon Rum

1/2 cup Condensed Milk

3 tablespoon Confectioners Sugar ( Powdered Sugar)

1/2 cup Water

1 1/2 teaspoon coffee powder

1/2 cup Unsalted Butter

Directions:

1. Sieve together the sugar and coffee powder and beat weel with butter.

2. Now add 1 Tablespoon Rum and 3 tablespoon of Condensed Milk to the coffee mixture and keep it aside.

3. Add the remaining Rum ( 2 tablespoon) and Condensed milk with Water and keep it aside.

4. Now spilt the sponge cake into two using a bread knife, put half of the cake in a serving dish and sprinkle 1/2 of the water mix over it. Then spread the icing mix over it and cover it with the remaining sponge cake on top of this.

5. Again sprinkle the rest of the water mix atop of this sponge cake, followed by the icing mix. Sprinkle the top with either coco powder or grated chocolate.

6. Keep this cake in the refrigerator for 4 hours and serve it chilled.

2012-05-02T16:17:00.000-04:00

Delicious Grape Cake

We have always wondered if we could make a cake with fresh grapes. and finally came across this recipe. Tried it and it is very delicious. So try it yourself and see.

Ingredients

1/2 stick unsalted butter, plus extra for pan, softened

3/4 cup granulated sugar

2 eggs, at room temperature

1 lemon, zested

1 1/2 cups all-purpose flour, plus 1 tablespoon, sifted, divided

3/4 teaspoon baking powder

1/4 teaspoon salt

1/4 cup extra-virgin olive oil

1 tablespoon orange juice

1/4 cup whole milk, room temperature

1/3 cup golden raisins

1 1/2 cups fresh seedless grapes, stemmed, washed, dried and halved, divided

3 tablespoons to 1/4 cup honey

1 small ginger knob, peeled and grated, about 1 heaping tablespoon

whipped cream as required

Directions:

Preheat the oven to 350 degrees F.

Sift the flour, baking powder and salt together and keep it aside.

Beat together the butter and sugar in a large bowl, using an electric mixer. until they lighten in color, about 5 minutes. Slowly beat in the eggs, orange juice and lemon zest.

To this gently fold in the flour mixture that was kept aside. After this add in the olive oil and milk, stirring to combine. In a separate bowl, toss the raisins and about 1 cup of the grapes with the remaining 1 tablespoon of sifted flour. Add the fruit to the cake batter and stir only enough to blend.

Thoroughly grease the bottom and sides of the cake pan with some extra softened butter. Pour the batter into the pan and slide it into the center of the oven. Bake until a toothpick inserted in the center comes out clean, about 40 to 45 minutes. Remove the cake from the oven and allow it to cool.

Add the honey to a small saute pan and bring it to a light simmer over low heat. Once it bubbles, thickens and turns light brown after about 2 to 3 minutes, add in the grated ginger and remaining grapes. Switch off the heat and allow the glaze to cool. Serve slices of the cake with some of the grape-ginger mixture spooned over and a dollop of the whipped cream.

2012-05-01T16:11:00.000-04:00

Mom’s Fish Curry

This is a typical fish curry in which the fish is cooked in earthen clay pot ( man chatti). It just add that extra bit of taste.

Note: For the Chilly Powder, we use a combination of very less spicy chilly powder and a spicy chilly powder. So typically we take , much larger tablespoons of chilly powder for 1 kilogram of Fish. In your kitchen, if you have the mixed chilly powder, you can increase the usage of the chilly powder in the fish, otherwise just stick to the below mentioned measurement.

Ingredients

1 kilogram Salmon/ King fish/ Sear fish cut into medium size and cleaned

2 Cocum ( Kudam puli)

1/2 cup water

1 teaspoon mustard

1/4 teaspoon Uluva ( Fenugreek)

1/4 cup sliced Onions

1 1/2 inch Ginger cut into small pieces

6 Garlic cut lengthwise

1 teaspoon Turmeric powder

2- 3 tablespoon Chilly Powder ( please be careful of the usage)

3 springs of Curry leaves

Water as required

Salt as required

Directions

1.Firstly soak the Cocum ( Kudampuli) in 1/2 cup of water for 15 minutes and keep it aside

2. Keep the earthen clay pot on the stove top, add the oil and once it is heated up, add the mustard and once it splutters, add the fenugreek. When you see the fenugreek turn red/ brownish in color, add the sliced Onions, ginger, garlic and saute for 2 minutes on medium heat.

3. Simmer the gas completely and add the turmeric powder and chilly powder, into this earthen clay pot and stir it for a minute. Now you will see that this combination becomes dry like in the picture above right.. Add the cocum to this along with the water in which it was immersed to this and stir.

4. Now slowly add the cleaned fish pieces to this, see to it that it is properly mixed, and add the required amount of salt & water to this.

Water should be added in such a way that, you see water at the top of the fish piece ( like the last picture on the top right) and let it cook for 25 minutes on medium heat. Fish curry is ready to be served.

5. Serve it hot with rice….This is one of my favourite dishes.

Courtesy : Amma

2012-04-30T11:45:00.000-04:00

Chicken Leg Fry

Ingredients

10 Chicken Legs

1 tablespoon Chilly Powder

1/4 teaspoon Turmeric Powder

1/4 teaspoon Fennel powder ( perumjeerakam )

1/2 teaspoon Garam Masala

1/ 2 teaspoon Pepper Powder

6 crushed garlic

1 inch ginger crushed

1 tablespoon Vinegar

Oil as required

Directions

1.Mix all the above ingredients ( except Chicken) thoroughly.

2. Marinate this on the cleaned chicken legs and keep it aside for 1 hour.

3. Take a shallow pan, add the required amount of Oil and deep fry the chicken legs.

4. Wrap the end of Chicken legs with aluminum foil and serve.

This can be served as an excellent appetizer.

Courtesy : Amma

2012-04-29T02:04:00.000-04:00

Masala Rice

Ingredients

5 cups of Basmati Rice

2 inches of Ginger cut into small pieces

6 Garlic cut into small pieces

1/4 cup Cilantro leaves( Malli ela)

10 shallots (kunjulli) sliced

2 small pieces of cinnamon ( karuva patta )

4 cloves ( grambu )

4 cardamom ( elakka )

1/2 teaspoon Turmeric powder

1 teaspoon Chilly powder

2 Tomatoes cut lengthwise

1/2 cup Ghee

1/2 cup Dalda (hydrogenated Vegetable oil)

Salt - 1/2 teaspoon ( or as required)

For Frying

1/2 cup Cashew nuts

1/2 cup Raisins

Oil - as required

Take a small, pan, add the required amount of oil, fry the cashewnuts lightly in brown colour, then fry the raisins and keep it aside.

Directions

1.Clean and wash the rice thoroughly, drain and keep it aside. Cook the rice in 10 cups of water (this measurement is for 5 cups of rice) by bringing the water to a boil on high heat and then put the basmati rice into this deep pan and reduce to medium heat. Once the rice kernels are cooked, keep it aside.

2. Grind together the cinnamon, cloves and cardamom together, keep it aside.

2. Grind the ginger, garlic and Cilantro leaves in little water and keep it aside.

3. Take a shallow pan, add the ghee and dalda. When it becomes hot, add the sliced shallots into this, saute for 3 minutes in medium heat and add the ginger, garlic and cilantro paste. saute for another 2 minutes.

4. Add the grinded masala ( cardamom, cloves & cinnamon) , chilly powder, turmeric powder, and saute for another minute. Then add the sliced tomatoes, sauté for another 3 minutes.

5. Turn off the gas and add the cooked rice into this slowly and mix it thoroughly.

6. Place the rice in a baking dish, garnish with fried cashewnuts and raisins, cover with an aluminum foil wrap and bake it for 30 minutes at 180 degree Celsius ( 350 Fahrenheit).

Once it is ready serve it hot with any chicken/ mutton/ beef curry.

Courtesy : Amma

2012-04-28T02:01:00.000-04:00

Mushroom Piralan

Ingredients

250 grams Mushrooms cleaned and cut into thin slices

100 grams Red Onions (Sabolla) (1 Cup)

50 grams shallots (kunjulli) (1/2 Cup)

10 grams crushed ginger (2 1/3 teaspoon)

2 small green chillies

2 springs of curry leaves

50 grams Tomatoes cut into thin slices

2 teaspoon Coriander powder

1 teaspoon Pepper powder

1 teaspoon fennel powder (perinjeerakam)

1/2 teaspoon turmeric powder

1 cup coconut milk

1 teaspoon mustard seeds

2 dried red chillies/ pattal mulaku

Salt - as required

Oil - as required

Directions

1. Take a shallow pan, add oil and splutter the mustard. Then add the onions, shallots, green chillies, ginger, curry leaves and saute for 5 minutes on medium heat.

2. Once that is done, add the chopped tomatoes and mushrooms, saute for 3 minutes on medium heat.

3. To this add, the dried red chillies, coriander powder, pepper powder, fennel powder and turmeric powder. ( grind all this in a mix with some water before you add this into the pan)

4. Saute this and let it cook for 5 minutes on medium heat. Then add the coconut milk and cook for another 5 minutes. The mushroom curry is ready and can be used with chapttis or any breads.

2012-04-27T01:57:00.000-04:00

Pork Ularthu (fry, well done)

This is a traditional dish most popular among Kerala Christians. This is a favorite dish as an appetizer with drinks as well as with rice and with any kinds of breads or rice.

Ingredients

1 kg pork/ beef cut into pieces

1 finely chopped Onions

2 tablespoon crushed Ginger

8 tablespoon Coriander Powder

2 teaspoon Chilly powder

1/2 teaspoon Turmeric powder

1 tablespoon Garam Masala

2 tablespoon Vinegar

3 - 4 springs of Curry leaves

salt to taste

1/2 cup Coconut pieces ( optional)

Garnishing

1 finely sliced Onions

1/2 teaspoon Mustard

4 springs of Curry leaves

3 tablespoon Oil

Directions

1. In a preassure cooker, add all the ingredients along with some water and cook the pork. ( wait till the first whistle to blow)

2. Take, a deep pan, pour oil and splutter the mustard seeds. Add the finely sliced Onions and curry leaves. Saute for 4 minutes.

3. Add the pork to this and mix well.

Serve hot with rice/chappatti or any other kind of breads…..Enjoy……

2012-04-26T01:56:00.000-04:00

Healthy Tuna Sandwich

Ingredients:-

3 cans 5oz/ 142 grams tuna (water drained)

1 Onion chopped into small pieces

2 tablespoons ripe Olives diced (optional)

1/2 tablespoon Pepper Powder

1/2 teaspoon Hot sauce

3 tablespoons lite mayonnaise

1 tablespoon of Oil

Directions:-

1. Take a pan, pour oil and sauté the onions for 10 minutes.

2. Add pepper powder in it and saute for another 5 minutes.

3. Now add the tuna into this and sauté for 10 minutes.

4. Take off the pan from the stove, let it cool for 5 minutes, then add the mayonnaise and hot sauce and mix well.

5. Layer the bread slice with romaine leaves, tuna spread and tomatoes.

Voila!!!!………..A yummy and healthy sandwich for everyone.

2012-04-25T08:15:00.000-04:00

Tasty Chicken with Fenugreek

Serves - 4 people

Calories :

Ingredients:

1 kg (2.2 lbs) Chicken cut into small 1" by 1" pieces or as desired

2 Onions (finely chopped)

1 tablespoon Ginger finely chopped

1 tablespoon Garlic finely chopped

3 Green chillies finely chopped

1 teaspoon Fenugreek(uluva) soaked

3 teaspoon Coriander powder

1 teaspoon Chilly powder

1/2 teaspoon Turmeric powder

Salt- to taste

1 cup Coconut milk

2 teaspoon Vinegar

Directions

1.Heat oil in a pan , add onions,ginger,garlic and green chillies.saute well for 5 minutes on medium heat

2.Once sautéed, add the fenugreek (uluva) to this mix and stir for 2 minutes.Then add the coriander powder ,chilly powder and turmeric powders and saute .

3.Once u get the smell of masala add the chicken and stir for 4mins.Also add salt the salt.

4.Add coconut milk to the chicken mix ,lower the flame and cook.

5.Once the gravy thickens add the vinegar and cook for another 2 mins .

6.Serve hot with chappati/rice/pulav/nan/battura.

the chicken pieces with some vinegar, salt and all purpose flour and drain in water. keep it aside

PS: Refer to previous recipes for cleaning chicken:

Clean the chicken pieces with some vinegar, salt and all purpose flour and drain in water. keep it aside. The purpose of washing the Chicken in the above mixtures is because chicken can give a very pungent raw taste to the dish which is less desired.

2012-04-24T08:09:00.000-04:00

Sambar

Ingredients:

1/2 cup Toor dal

2 Onions cut into small squares

3 Green chillies

3 springs of Curry leaves

1 big Carrot cut into round slices

4 Beans cut into pieces

4 Ladys finger (Okra) cut into round slices

2 Brinjal (egg plant)cut into squares

1 Potato cut into squares chunks

1 Drum stick

2 Tomatoes cut into squares

2 tablespoon Sambar powder

Tamarind water (take 1 tablespoon of tamarind and soak it in ½ cup water)

Coriander leaves little

Salt – to taste

1/2 teaspoon Asafetida

Directions

In a pressure cooker add the toor dal, curry leaves, green chilllies, salt and turmeric powder along with vegetables and cook for 15 mins on medium heat.

Once cooked remove the lid from the preassure cooker and then add the tamarind water,asafetida and sambar powder and cook for another 1-2 mins on medium heat.

Lastly add in the coriander leaves and mix well.

Take a kadai or pan and heat 1 tablespoon oil and add 1 teaspoon mustard seeds. once the mustard seeds splutter, adda pinch of fenugreek.To this add 3-4 shallots, curry leaves and 2 dried red chilies.Pour this to the sambar mix above and serve hot with dosa/idli/rice.

2012-04-23T07:24:00.000-04:00

Kulcha

Kulcha is a typical North Indian bread which was originated in Punjab. Kulchas are baked in an earthen clay oven until golden brown. But since we don’t have earthen clay ovens at home, we use a regular Tava to make the Kulcha…Here’s the recipe….

Serves : 6 people

Calories : 166.85 calories / kulcha

Ingredients

4 cups All purpose flour/ Maida

1/2 teaspoon Baking Soda

1/2 teaspoon Yeast

1/2 teaspoon Sugar

1/2 cup warm Milk

1 Egg ( beaten)

1/4 cup Yoghurt

1 tablespoon Milk

2 tablespoon Oil

a pinch of salt

1 tablespoon Sugar

Directions

1. Take a small glass bowl, mix 1/2 teaspoon yeast and 1/2 teaspoon sugar with 1/2 cup warm milk, cover it with a lid and keep it aside for 20 minutes until it rises.

2. Mix the All purpose flour ( Maida) and baking powder. To this add the 1 tablespoon milk, beaten egg, yoghurt, oil, 1 tablespoon sugar, salt and the prepared yeast and knead the dough for 5 - 10 minutes.

3. Cover this with a lid or plastic wrap and let it rest for 4 hours. You would notice that the dough had doubled up in size due to the action of the yeast and the baking soda. Knock it by hand to take the air out of this and knead for another one minute.

4. Heat up the Tava/ frying pan. Take a small roll of this dough and flatten it in a round shape by using a rolling pin ( the ones that we use to make chappattis). Don’t make this too thin like a chappatti. You could make it about the thickness of 2 nickels ( 5 cents or paise coins). If the dough is sticking to your hands, smear some oil on your hands.

5. Put this on a heated pan and let it cook just like chappattis. As you cook this, you could see that the kulcha rises on both sides.

Serve it with any Chicken/ Egg/ Mutton/ Pork curry… Enjoy….you will love this...

2012-04-23T00:58:00.000-04:00

Pepper Chicken

Sorry for the late updates... we have been traveling a bit and have not been at the computer to update the blogs as we wanted.

Serving Size: About 3 - 4

Calories : 150 calories / serving

Ingredients

1 kg cleaned Chicken / Mutton cut into medium size pieces (2.2 lbs)

3 Onions sliced

1 Green chili

1/2 teaspoon Turmeric powder

2 tablespoon Pepper powder

1 teaspoon Chilly powder

1/4 teaspoon Cumin powder

2 teaspoon crushed Garlic

1 tablespoon crushed Ginger

3 tablespoon Coconut Oil

2 Sliced tomatoes

1 or 2 springs of Curry leaves

Directions

1.Mix turmeric powder and salt to the chicken and marinate for 30 mins.

2. Heat oil in a non-stick pan .Add ginger garlic and sauté for a minute

3. After that add the chopped onions and stir well for another 3-4 mins on high heat.

4. Now add the tomato pieces and stir for 2 minutes on medium heat

5.Now mix in the pepper powder, chilly powder and turmeric powder and sauté for 1-2 mins .To this, add 3/4^th cup of water and cook chicken on medium heat.

6.Once the chicken is cooked keep stirring the chicken in low flame till it becomes dry (but do not stir all the time).

7.Lastly add in the curry leaves and stir.

8.Serve hot with chappati/nan/appam/naan/tortilla wraps.

2012-04-21T00:48:00.000-04:00

Ginger Strawberry Mango Banana Smoothie

Serves : 4 people

Calories : 140 calories / glass

Ingredients

1 chopped peeled mango

1 1/2 cup hulled strawberries cut into small pieces

1small banana cut into small pieces

1/4 cup low-fat yogurt

1 1/2 cup low fat milk

1 teaspoon minced crystallized ginger

2 teaspoons honey

1 teaspoon vanilla essence

Directions

Combine all the ingredients in a blender
and purée until well-blended. Serve it cold……

2012-04-21T00:12:00.000-04:00

Yummy Pork Mappas

Ingredients

1 kilogram Pork/beef cut into small cubes

2 finely chopped Onions

2 tablespoon Ginger

1 tablespoon Garlic

4 Green chilies cut lengthwise

3 springs of Curry leaves

3 tablespoon Coriander powder

1 tablespoon Chilly powder

1/2 teaspoon Turmeric powder

1/2 teaspoon Pepper powder

1 teaspoon Garam masala

2 or 3 Tomatoes cut into small pieces

1 tablespoon Vinegar

1 cup Coconut milk

Salt to taste

Oil as required

Directions

Heat oil in a pan add onions and saute for 2 minutes, then add green chillies, curry leaves, ginger- garlic with little salt and sauté.

Once done add in all the powders (soaked in little water and made to a paste from) and sauté.

Once u get the masala smell, add in tomato pieces and add in vinegar and sauté well.

Now add the pork pieces and sauté along with ½ cup of coconut milk, required water and cook well.

Once the pork is cooked add the remaining coconut milk and cook for another 2 mins.

In a separate pan add 2 tbsp oil and splutter 1tsp of mustard seeds.To this add 3 sliced shallots or ½ onions ( sliced) , 1 dried red chillies and sauté for a min.

Mix this to the pork mix and serve hot with chappati/naan/rice.

2012-04-20T00:02:00.000-04:00

Blackberry, Apple & Banana Smoothie

This is a very healthy smoothie for the health conscious readers…

Serves : 5- 6 people

Calories : 106.16 calories / glass

Ingredients:

1 cup fresh or frozen Raspberries

2 small Bananas cut into small pieces

1 cup Apple juice

1/2 cup low fat Yoghurt

2 Cups low fat Milk

1 teaspoon Vanilla Essence

1/4 cup brown sugar

Directions:

Combine all ingredients in a blender. Strain blackberry mixture through a sieve, discard seeds and serve it chilled……..

2012-04-19T23:24:00.000-04:00

Crunchy Banana Chocolate Bread

Ingredients

2 cups all purpose Flour

1 teaspoon Baking soda

1 teaspoon Baking powder

2 Eggs

1 1/4 cup Sugar

4 very ripe Bananas

1 1/2 teaspoon Vanilla essence/ extract

1/2 cup Vegetable Oil ( or Olive Oil)

1/2 teaspoon Cinnamon

1 cup Cornflakes

1/2 cup Walnuts

1 1/2 cup Chocolate Chips morsels

Directions:

Preheat the oven to 350 degrees F. Butter a 9 x 5 x 3 inch loaf pan and keep it side.

In an bowl, mix together the flour, baking powder, baking soda and salt and keep it aside.

Cream the sugar and eggs in a large mixing bowl until light and fluffy. Add the oil, vanilla extract, cinnamon powder, cornflakes, walnuts and chocolate chips into this mixture.

In a small bowl, mash the bananas with a fork. Add this mashed bananas into the above mixture.

Stir in the flour mixture to this, until just combined.

Pour this mixture into the pan and bake this for 1 hour and 30 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan and serve the banana bread until cooled completely.

Serve the banana bread with Vanilla Ice cream….

PS: Baking Soda and Baking Powder are different

2012-04-18T19:20:00.000-04:00

Royal Chicken

Whenever we make this chicken dish, the plate gets emptied fast and in the end we don’t get to taste much of it....And we are sure, you guys are also going to enjoy it the same....

Serves : 5 - 6 people

Calories : 180 calories per serving

Ingredients

1/2 kilograms of chicken cut into small pieces (1.10 lbs)

1 teaspoon of crushed Ginger

1 teaspoons of crushed Garlic

1 teaspoon of Chilly powder

1 teaspoon of Pepper powder

1 teaspoon of cumin powder

salt as required

1 teaspoon garam masala

1 tablespoon Lime juice

2 tablespoon Butter

1/4 cup Yoghurt

a pinch of Red color

Oil required to fry the chicken

a handful of chopped Cilantro leaves (malli ela)

1 tablespoon Tomato Ketchup

Directions:-

1.Clean the chicken pieces with some vinegar, salt and all purpose flour and drain in water. keep it aside

2. Grind the ginger, garlic, chilly powder, pepper powder and cumin powder with little water.

3. Marinate this on the chicken pieces and keep it in the refrigerator for 2 hours.

4. Take out the chicken from the refrigerator, mix it well with1 tablespoon of butter and yoghurt and cook the chicken without adding any water on medium heat in a pan.

5. After 15 minutes, when the chicken is almost fully cooked, add the garam masala, stir till all the water that has come out from the chicken is evaporated.. keep it aside

6. Take another pan, pour the desired amount of oil, and lightly fry the chicken pieces

7. Take a shallow frying pan, add the remaining 1 tablespoon of butter, red color, tomato ketchup and cilantro leaves.

8. When the butter is melted, add the fried chicken pieces in it, mix well and serve.

This dish could be served as an appetizer and also with ghee rice and yoghurt.

Courtesy: Subaida aunty, who’s a great Chef and also our Mom’s friend

Clean Chicken:

Clean the chicken pieces with some vinegar, salt and all purpose flour and drain in water. keep it aside. The purpose of washing the Chicken in the above mixtures is because chicken can give a very pungent raw taste to the dish which is less desired.

2012-04-17T19:02:00.000-04:00

Tasty Tomato Pulav

Many of you liked our Vegetable Rice recipe…Now we are back with another rice delicacy which is the Tomato Rice…Trust me, you are all going to love this….

PS: Very important... The Chilly is based on the lesser hot green chilli’s and lesser hot chilli powders from Kerala and so if you are making this outside of India, usually the green chilli and chilli powders are hotter and so please cut them down to about half.

Ingredients

1/2 kg/ 2.5 cups Basmati Rice

1/2 kg (2.5 cups)Tomatoes finely chopped

250 grams (0.55 lb) Onions

1 teaspoon crushed Green chillies

1 teaspoon crushed Garlic

1 teaspoon crushed Ginger

1 teaspoon Chilly powder

1 teaspoon Turmeric powder

2 teaspoon Garam Masala powder

1 tablespoon Mustard seeds

Ghee/ oil – to sauté

Coriander leaves, to garnish

Salt to taste

Directions

Cook the rice in 5 cups of water (this measurement is for 2.5 cups of rice) by bringing the water to a boil on high heat and then put the basmati rice into this deep pan and reduce to medium heat. Once the rice kernels are cooked, keep it aside.
On medium heat put the oil in a large pan, splutter mustard seeds. After that sauté onions in this till they become light brown in color.
Add in the green chillies, ginger, garlic and sauté for about a minute, then add the tomatoes and saute..
Next add the chilly powder, turmeric powder, garam masala and mix well into the above mixture.
Add ½ cup water to this, cover and cook till the water evaporates on medium heat.
To this mix, add the cooked rice and mix thoroughly and garnish with coriander leaves
Pre-heat the oven for 15 mins at 180 degree Celsius ( 350 Fahrenheit) and using the same temperature settings put the above rice mixture in an oven safe container for 15 mins.
Take out from the oven and serve

Courtesy : Our Mom

PS: We used medium spicy chillis for this recipe

2012-04-17T18:58:00.000-04:00

Soy Chicken

Ingredients

500 grams (17.56 oz ) Chicken cut into small pieces

1 teaspoon ginger paste

1 teaspoon garlic paste

1 teaspoon sesame oil

1 teaspoon Soy sauce

1 teaspoon Worcestershire sauce

1 tablespoon Cornflour/ Corn Starch

Oil required to fry

80 grams Cashew nuts

8 Spring Onions chopped

2 celery stems chopped

1 Capsicum/ Bell Pepper chopped

1 Pinch of salt (1/8 of a teaspoon) (or to taste)

For the Sauce

2 teaspoon Cornflour

1 teaspoon Soy Sauce (is a little salty) (also called Soya Sauce)

1 teaspoon Chili Garlic Sauce

200 ml Chicken Stock

Mix the chicken stock with cornflour thoroughly and then mix the soy sauce and chili garlic sauce along with this and keep it on the stove top at medium heat and cook it till this gravy becomes slightly thick. Keep it aside.

Directions to cook the Chicken

1. Marinate the chicken with ginger garlic paste and salt and keep it aside for 10 minutes.

2. Mix the sesame oil, soy sauce and worcestershire sauce, little salt ( remember not to add salt too much as soy sauce has salt in it ) together and marinate the chicken again with this mixture and keep it aside for 30 minutes.

3.After this add 1 tablespoon of Cornstarch ( corn flour) in the chicken and mix it well.

4. Take a pan, pour the desired amount of oil and fry the chicken pieces and keep it aside.

5.In the same pan you can fry the cashew nuts lightly and keep it aside.

6. Then add the spring onions, celery and capsicum ( bell pepper) in this pan, little salt and saute till they are cooked.

7. Add the chicken to this and mix thoroughly…..

8. Pour the sauce on top of the chicken dish, garnish with the fried cashew nuts and serve…….

You can have this with fried rice or noodles……Enjoy.............