Malabar Ruchi

Crunchy-Topped cocoa Cake

2008-03-03T22:00:00.000-06:00

Ingredients :

All-Purpose flour - 1 1/2 Cups

Sugar - 1 Cup

HERSHEY'S Cocoa - 1 Cup

Baking Soda - 1 Tsp

Salt - 1/2 Tsp

Water - 1 Cup

Vegetable Oil - 1/4 Cup + 2Tsp

White Vinegar - 1 Tsp

Vanilla Extract - 1 Tsp

Broiled Topping(Recipe Follows)

Method :

1) Heat oven to 350 degree F.Grease and flour the pan and keep aside.

2) Stir together flour,sugar,cocoa,baking soda and salt.Add water,oil,vinegar and vanilla;beat with a spoon or whisk just until batter is smooth and well blended.Pour batter into prepared pan.

3) Bake 35-45 minutes or until wooden pick inserted in center comes out clean.Meanwhile ,prepare the Broiled Topping; spread on warm cake.Set oven to broil; place pan about 4 inches from the heat.Broil 3 minutes or until top is bubbly and golden brown.Remove from oven.Cool completely in pan on wire rack.

Broiled Topping :

Softened butter or margarine - 1/4 Cup[1/2 stick]

Packed Light Brown Sugar - 1/2 Cup

Chopped Nuts - 1/2 Cup

MOUNDS Sweetened Coconut Flakes - 1/2 Cup

Light Cream or Evaporated milk - 3 Tbsp

Combine everything in a bowl until well blended.

Recipe Source :Easy Baking HERSHEY'S COCOA by Publications International Limited.

Soyballs With Corkscrew Pasta

2008-02-27T18:17:00.000-06:00

Ingredients :

Soy Chunks - 10-15 Count

Chili Powder - 1/2 TblSp

Turmeric Powder - 1/2 Tsp

Finely Chopped Onion - 1

Worcestershire Sauce - 1 TblSp

Ground Red Pepper(cayenne) - 1/8 Tsp

Garlic,finely Chopped - 2 Cloves

Finely Chopped Fresh Parsley - 1/4 Cup

Tomato Paste - 1/4 Cup

Dried Basil leaves - 2 Tsp

Salt - 1 Tsp + 1Tsp

Whole Tomatoes - 2-3

Cooked Corkscrew Pasta - 4 Cups

Reserve The Pasta Drained Water

Method :

1) Keep immersed the Soy chunks in hot water for 5-10 minutes.When the soy chunks absorb water and become fluffy,wash these twice in fresh water and marinate with little chili powder,turmeric and salt.

2) Keep a tawa on stove,spread 2 tbsp of olive oil and fry these soy chunks,till all sides r done well.

3) Mean while,cook the pasta in hot water with a pinch of salt.when done,fish out the pasta from the water and spread on a plate.Reserve the water for masala.

4) In a separate pan,add olive oil and all the other ingredients except pasta.Use the pasta stock as and when required to make the masala.When the masala is done,add the fried soy chunks and cook for 5 mins with the lid on.The masala is ready,you can serve the masala on the pasta and enjoy this dish or put the pasta into the masala and toss for 1 minute.Serve hot and enjoy!!!

Yogya Fried Chicken/Ayam Goreng Yogya

2008-01-25T16:35:00.000-06:00

Ingredients :

2 3/4 - pound fresh chicken,cut into8 pieces

2 - cups water

Oil for deep-frying

Spice Paste :

1 tablespoon - coriander seeds

3 cloves - garlic, peeled and sliced

3M inch - fresh turmeric,

1 tablespoon - chopped palm sugar(optional,I dint use it)

2 tablespoons - oil

A handful - Chopped coriander Leaves

Method :

1) To make the spice paste, grind or blend all ingredients except oil and coriander leaves, until fine. Heat oil in a wok and saute the spice paste for 3 minutes.

2) Add chicken and cook. stirring, until well coated. Add water and simmer, uncovered, until chicken is almost cooked and sauce is dry.

3) Leave to cool.Just before chicken is required. heat oil and deep-fry chicken until it is crisp, and golden brown in color.

That's it,Yogya Fried chicken is ready.Its an Indonesian Dish.I had this book,The Food Of Asia,wanted to try out different dishes from Asia(tried a little,to be on safer side :-)) )So,tried and it was yummyyyyyyy....Actually after trying out and tasting this,I felt,its just like,deep frying the left over chicken from the thick chicken gravy.Its a simple version of this dish.There were 2-3 items which i dint have and I don't know where we get,so omitted it,but still,it was finger licking tasty :-)

Recipe Source : "The Food Of Asia" by Kong Foong Ling.

RASAGULLA / CREAM CHEESE BALLS IN SYRUP

2007-11-27T16:32:00.000-06:00

Ingredients :

Syrup :

Sugar - 4 cups

Water - 3 cups

Flour - 1 Tsp

Chenna(Chenna is a crumbly, moist form of Paneer) - 8 Ounce

Method :

1) Make the syrup by bringing the sugar and water to a boil. Turn off the heat and set aside.

2) Combine the chenna and flour and shape into balls. Reheat the syrup and when it is boiling, add the balls and simmer for about 20 minutes. Add another 2 table spoons of water to the syrup every 5 minutes to replace water evaporation: this is essential to avoid having the syrup become too thick.

3) When the cream cheese balls are cooked, remove from the syrup. drain and keep covered in water until required. Serve with one or two spoons of the syrup poured over the top.

Recipe Source :"The food Of Asia" by Kong Foong Ling.

BUN SURPRISE

2007-10-17T22:59:00.000-05:00

Ingredients :

Small size buns - 1 Packet

Onion - 1 Big

Tomato - 1

Green Chili - 3-4

Ginger Paste - 1 Tsp

Garlic Paste - 1 Tsp

Minced Chicken/Shredded Boneless chicken - 1 Pound

Red Chili Powder - 1 Tbsp

Turmeric Powder - A Pinch

Salt - As Required

Garam Masala powder - 1Tsp

Coriander Powder - 1 Tsp

Jeera Powder - 1/2 Tsp

Shredded Coriander Leaves - 2 Tbsp

Egg - 1-2

Oil - 2 Tbsp

Method :

1) Heat 2 Tbsp of oil in a pan,fry the sliced onion till translucent.Add ginger-garlic paste and fry well till the raw smell goes off.

2) Add the slit green chilies and tomato,fry till the tomato becomes soft and cooked well.Now add all the Masala powders mentioned above,including salt and fry well till oil separates.

3)Add the minced chicken to the pan and fry well for 5 minutes.Add little water,cover and cook till the chicken is cooked properly.

4) Check for taste,add required ingredients,if needed.Before you turn off the gas,sprinkle the chopped coriander leaves and mix well.Now you are done with the chicken filling for the bun.

5) Beat the eggs(1-2 depending on the number of buns) and set aside.Now cut the back of the bun to make a small square hole.Remove the cut part of the bun.

6) Stuff the 1-2 Tbsp of filling inside the hole and close the hole with the cut part of the bun,which was removed while making this hole.Repeat this procedure for the rest of the buns.

7) Keep a Pan on the stove at medium flame,add 1 Tbsp of oil.When the oil becomes hot,dip the backside of the bun in the egg mixture and transfer it to the pan.Repeat this procedure for the rest of the buns.Let stand for 1-2 mins,remove from the pan,arrange it on a plate and you are all set to attack the "Bun Surprise" :-)

Recipe Source : Friend

CHOCOLATE PISTACHIO FINGERS

2007-10-12T15:53:00.000-05:00

Ingredients :

Butter/Margarine - 3/4 Cup

Sugar - 1/3 Cup + 2 Tbsp

Almond Paste - 1/3 Cup

All Purpose Flour - 1 2/3 Cup

Semisweet Chocolate Chips - 1 Cup

Finely Chopped Pistachios - 1/2 Cup

Method :

1) Preheat the oven to 350 Degree F.Line cookie sheets with parchment paper or lightly grease and dust with flour.

2) Cream butter and sugar in a large bowl until blended.I have added 2 extra Tbsp of sugar since I found it not sufficient.Add almond paste and egg yolk;beat until light.

3) Blend in flour to make a smooth dough.(If dough too soft to handle, cover and refrigerate until firm)

4) Turn out into lightly floured board.Divide in to 8 equal pieces;divide each piece in half.Roll each half into a 12 inch rope;cut each rope in to 2 inch lengths.

5) Place 2 inches apart on prepared cookie sheets.Bake 10-12 minutes or until edges just begin to brown.Remove to wire racks to cool.

6) To give the elegant finish,melt chocolate chips in small bowl over hot water.Stir until smooth.Dip both ends of cookies about 1/2 inch into melted chocolate,then dip the chocolate ends into pistachios.Place on waxed paper;let stand until chocolate is set.

Yummy,chocolate pistachio fingers are ready to be munched any time.

Recipe Source : Choclate Lover's cookies & Brownies by Beekman House

COUNTRY CAPITAIN

2007-09-25T10:49:00.000-05:00

Its an Anglo-Indian speciality,Country Captain is essentially leftover meat warmed in a curry and veggie sauce.Its an easy and quick technique that produces delicious results.You can also make this dish with left over tandoori chicken,Roast duck with cinnamon-plum Glaze or any other roast poultry or meat.

Ingredients :
Leftover Cooked Chicken Meat - 3/4 Pound
Unsalted Butter/Olive Oil - 3 Tbsp
Finely Chopped Garlic - 1 Tsp
Chopped Onion - 1 1/2 Cups
All Purpose Flour - 2 Tsp
Worcestershire Sauce - 1 Tsp
Chicken Stock or Heavy Cream - 1/3 Cup
Green Bell Pepper(Cored and julienned) - 1
Red Bell Pepper (Cored and julienned) - 1
Pineapple Cubes,1 inch - 1/2 Cup (Optional)
Roasted Cashews or Almonds - 1/4 Cup (Optional)
Freshly Ground Black Pepper - As Required

Method :
1) Cut the chicken into 1 1/2 inch pieces.
2) Heat the butter in a large heavy nonstick pan over medium high heat.Add the garlic,curry powder and onion and cook,stirring occasionally.For 2 minutes or until the vegetables are barely soft.Add the flour and cook,stirring for 1 minute.Stir in the Worcestershire sauce and cream and bring the sauce to a boil.
3) Add the green and red bell peppers.Reduce the heat to medium and cook,stirring and tossing,for 5 minutes or until the vegetables are barely soft.Fold in the chicken and cook until heated through.Fold in the pineapple(I have not used here).Transfer to a serving platter.
4) Sprinkle with pepper and scatter the cashews or almonds on top and serve immediately.

Recipe Source : Julie Sahni's Indian Cooking

TOMATO SOUP

2007-08-30T20:00:00.000-05:00

Ingredients :

Tomato - 2 Large

Water - 4 Glass(1 1/2+2+1/2)

Pepper Powder - 1/2 Tbsp

Sugar - 1 Tbsp

Salt- As Per Taste

Cornflour - 1 1/2 Tbsp

Tomato Sauce - 1 Tbsp

Butter - 1 tbsp

Bread Crisps - A Few

Method :

1) Wash and Chop the tomatoes.Add 1 1/2 glass water and chopped tomatoes in pressure cooker.Wait for 2-3 whistle and turn off the gas.

2) When cooled,transfer the contents in the cooker to a mixer plus add 2 glass of water and blend it properly.

3) Transfer the above mixture to a vessel and add pepper powder,sugar,salt and bring it to boil.

4) in 1/2 glass water add the cornflour and mix well to form a knot free solution.Add this solution to the soup and boil well.The soup will become little thick now.Remove the vessel from the stove.

5) Add the tomato sauce and butter,mix well.For the bread crisp,spread little butter or ghee on the bread and toast it well to be very crispy.Cut it in to bit size pieces.Serve the hot soup with the bread crisps on it.We get the restaurant slandered tomato soup :-)

This is my entry for the 'Fresh Produce of the Month' event hosted by Marta of An Italian in the US

RIBBON RICE

2007-08-24T06:00:00.000-05:00

Ingredients :
Basmati Rice - 2 Glass
Lemon Juice - 1 Small Lime / 1/2 Big lime
Salt - 1/2 Tsp

Green Chutney:
Grated Coconut - 1/2 Cup
Coriander Leaves - A Hand full
Green Chili - 2-3
Lemon juice - 1 small Lime
Salt - To Taste
Grind with out water,if needed 1-2 sp water can be added.And Keep aside.

For Masala:
Shrimp - 1/2 Pound (clean and washed)
Onion - 1 Big
Tomato - 1 Big
Chili Powder - 1 Tbsp
Turmeric - A Pinch
Salt - As per Taste
Ginger - Garlic paste - 1 Tbsp Each
Coriander Powder - 1 Tbsp
Ghee - 2-3 Tbsp
Oil - 2 Tbsp

Method :
1) Wash the rice well,add 3 1/2 glass water to it.Add salt and lemon juice,stir and prepare rice.
2) Prepare the above mentioned green chutney.It should be thick not watery.
3) Marinate the shrimp with chili powder,turmeric powder,salt,garlic paste and coriander powder.Keep it for sometime and fry in little ghee(i mixed little ghee +olive oil,to reduce the intake of ghee).Fry till the shrimp is 3/4 cooked and keep aside.
4) In a pan add ghee or little ghee+oil and fry onion well.Then add tomato,fry till the tomato becomes soft.Add chili powder,turmeric powder,salt,ginger- garlic paste and fry well,till oil separates.
5) In this mixture add the fried shrimp and fry well till there is no water content.
6) In a wide dish,spread the rice layer first,sprinkle some ghee on top.Put the chutney as the second layer and masala as the third layer.Sprinkle some ghee on top.Repeat this till the top most layer is rice.
7) Decorate with fried onions,nuts and coriander leaves.Cover the dish and bake for 10 minutes.That's it,the very tasty and much wanted Ribbon Rice is ready :-)

I think,Its named so b'coz of the 3 repeated colourful layers spread in the dish.Back home,they prepare this dish in cooker,so it will be like a 3 coloured ribbon kept spirally one upon the other.I guess, this is how this dish got this name.when u see the picture,the first thing comes into mind is biriyani,but actually while serving it, we have to cut like cake and serve, then u can see the 3 layers clearly.This dish was over with in no minute and forgot to take a good picture of it.This is the left over ribbon rice :-)

This is my entry for Neivedyam's JFI Rice hosted by Sharmi.

CELEBRATING THE AWARD WITH AVOCADO MILK SHAKE

2007-08-23T20:00:00.000-05:00

Archana of Tried & Tested Recipes gave me two awards on Aug 16th.I don't know,what to express on this,I'm shocked,happy and motivated with the awards,which I never expected.I was so reluctant about this b'coz i don't know if I'm worth for this,that's why I took so many days to express this on my blog.I don't know what extraordinary work I have done to owe these awards!!! But Archana was sooo sweet to think that I'm worth this award.Thanks a ton Archana.So sweet of you :-)

I humbly accept these two awards.Thanks again Archana :-)

The Power of Schmooze Award is for bloggers who “effortlessly weave their way in and out of the blogosphere, leaving friendly trails and smiles, happily making new friends along the way. They don’t limit their visits to only the rich and successful, but spend some time to say hello to new blogs as well. They are the ones who engage others in meaningful conversations, refusing to let it end at a mere hello - all the while fostering a sense of closeness and friendship.”

As is the tradition,I would like to pass these awards to few I know.

shaheen of Malluspice
Asha of Foodie Shope
Annita of My Treasure..My Pleasure
Meeta of Whats For Lunch Honey?
Seena of Simple and Delicious
Pravs of Simply Spicy

Seena of Simple and Delicious
Pravs of Simply Spicy
Asha of Foodie Shope
Priar's of Sena's Rasoi
Suganya of Tasty Palettes

I celebrated this moment with a glass of Avocado milk shake that day :-) .Cheers to me and my blog....:-) Here the recipe goes...

AVOCADO MILK SHAKE

Ingredients :
Avocado fruit(ripe) - 1 Big / 2-3 Small
Skim Milk - 1 1/2 Cup
Sugar - 1/2 Cup (According to your taste)
Crushed Cardamom - 1-2 Pinch
Nuts - 1 Tbsp

Method :
1) Cut the Avocado in to two,scoop out into a blender,add sugar,milk,cardamom and blend it smooth.
2) Check the taste,add anything if needed,if you want the shake to be more thin,add some more milk.At last add the nuts and run the blender to just crush the nuts,so that you get the crushed nuts in between the milkshake.That's it,yummy Avocado milkshake is ready.

This is my entry for WFLH's Monthly Mingle for the theme "Liquid Dreams" hosted by Meeta.

GULAB JAMUN 'N' PISTACHIO MOUSSE CAKE

2007-08-16T08:00:00.000-05:00

Ingredients :

Vanilla Sponge Cake - 1

Pistachio mousse - 750 grams

Gulab Jamuns - 20

Pistachios(Thinly sliced) for garnish - 60 grams

Sugar Syrup - 1- 1/2 cups

For The Mousse :

Pistachios(blanched and pureed) - 200 grams

Sugar - 200 grams

Unflavoured Gelatin - 15 grams

Lemon Juice - 15 ml Egg Whites - 2

Whipping Cream - 400 grams
Pistachio Nuts(Chopped) - 30 grams

Method :

For Mousse :
1) Blanch pistachio in boiling hot water.Grind with little water to make puree.combine pistachio puree with sugar in a medium bowl.
2) Soften gelatin in lemon juice,stir into dissolve over hot water.Stir into puree.
3) Beat egg whites until foamy and add to puree.Place mixture in freezer.When partially frozen,for about 45-60 minutes,beat in a food processor or blender until pale in colour.
4) Transfer to bowl.Whip one cup of cream and fold into mixture.Add the chopped pistachios.

For Assembly :
1) Slice the vanilla sponge cake in to two layers.I prepared the cake from scratch,you may prepare at home or buy from shop.
2) Soak the lower layer with sugar syrup.Place gulab jamun cut into half to cover the whole layer as shown in the picture.

3) Cover with pistachio mousse and level,before placing the second layer repeat the process and finish off with a sprinkle of chopped pistachios and decorate however you wish.The yummy Gulab Jamun 'n' Pistachio mousse cake is ready.

This is a perfect treat for those who have a sweet tooth.This Indo-Western combinations are sure to be a hit at all social soirees.

This is my entry for SHF #34 for the theme "Going Local" hosted by the "The Passionate Cook".I prepared this lovely cake for my son's birthday and for the SHF.

KELE KA TIKKA / PLANTAIN AND POTATO BALLS

2007-08-13T10:18:00.000-05:00

Ingredients :

Plantains(steamed until soft) - 12 Ounces

Mashed Potatoes - 1 1/2 Cups

Chat Masala Powder - 1 Tsp

Coriander Seed(Toasted & ground) - 1 Tsp

Salt - As Required

Ginger(finely chopped) - 3/4 Inch

Chopped Cilantro - 1 Heaped Tbsp

Green Chilies(finely chopped) - 2

Cornstarch - 1 Heaped Tbsp

Fine Wheat Vermicelli(broken into small pieces) - 4 Ounce

Oil - For deep frying

Method :

1) Grate the steamed plantains,then combine with the potatoes and all other ingredients except vermicelli and oil.Mix well.

2) Shape into balls and roll in the vermicelli,pressing to make sure the vermicelli adheres.

3) Heat oil and deep fry the balls until golden brown.Drain and serve with Mint and cilantro chutney or ketchup.

I have done one change while preparing this dish.As I was not having vermicelli at home that day,I used rice sticks instead.But with vermicelli it will taste and look great.So the next time I prepare this snack with vermicelli,I will be replacing these pictures :-) This is a new dish to me,I never thought of preparing such a snack with raw plantain.I will make it again and again.

This recipe is from the book "The food Of Asia" by Kong Foong Ling.Great Recipe collection from through out Asia :-)

INDIAN MACARONI AND CHEESE

2007-08-08T22:10:00.000-05:00

This is my entry for Weekend Cookbook Challenge(WCC) #19,for the theme A Dinner and A DVD,hosted by Sara.This was our dinner and watched a DVD of Big B(Malayalam Movie) ;-)This dish is from Easy Indian Cooking by suneeta Vaswani.

Ingredient :

Olive Oil - 1 Tbsp

Cumin Seeds - 1 Tsp

Minced Peeled Ginger root - 2 Tsp

Minced Garlic - 2 Tsp

Chopped Onions - 1 1/2 Cups

Chopped Tomatoes - 3 Cups

Salt - To Taste

Butter - 2 Tbsp

Milk(warmed) - 1 Cup

All Purpose Flour - 3 Tbsp

Shredded cheddar cheese,divided - 1/2 Cup

Cayenne Pepper(optional) / Pepper Powder - 1/2 - 1 tsp

Elbow Macaroni / Any of your choice (cooked) - 1 Cup

Tomato sliced - 1

Method :

1) In a saucepan,heat oil over medium heat.Saute cumin,ginger and garlic for 1 minute.Add onions and cook until translucent for 6-8 minutes.

2)Add tomatoes and salt.Mix well.cook,covered,over medium-low heat until tomatoes break down,5-7 minutes.Mash with back of spoon.Set aside.

3) In another saucepan,melt butter over medium-low heat.Remove from heat and whisk in flour.Add milk in a slow stream,whisking continuously to make a smooth mixture.Return to medium heat and cook,stirring continuously,until sauce is thick,5-7 minutes.

4) Stir in 1/4 cup of the cheese until melted.Stir in a cayenne pepper or regular pepper.Add tomato masala and mix well.Stir in macaroni.

5) Pour mixture in to a baking dish,sprayed vegetable oil.Arrange tomato slices on top.Sprinkle remaining cheese and some pepper powder evenly on top.

6) Bake in 375 degree F until top is bubbly and lightly browned,25-30 minutes.

As there is no spice added except pepper powder,adjust the taste according to your spice level.As you can see ,I have not used much of cheese here.For those who love cheese can use the specified cheese quantity or more on the topping.

BANANA NUT CAKE

2007-08-02T22:19:00.000-05:00

Ingredients :

Unsalted butter, softened - 2/3 cup

Brown sugar - 1 1/2 cups

Eggs, separated - 2 large

Mashed banana (about 2 large) - 3/4 cup

Pure vanilla extract - 1 Tsp
Yogurt- 1/4 cup

All-purpose flour - 1 1/2 cups

Salt - A Pinch

Baking soda - 1 Tsp
Toasted chopped pecans or walnuts - 1 cup

Method :
1) Preheat the oven to 325 F. Heavily butter a 9 x 13-inch baking pan and set aside.

2) In the bowl of a mixer, beat the butter with the brown sugar until it is smooth. Beat in two egg yolks (reserve the whites). On slow speed, add the mashed banana, vanilla, and Yogurt.

3) In a separate bowl, whisk the flour, salt, and baking soda to combine. Add to the batter, mixing slowly to just combine; do not over-mix. Stir in the nuts.

4) In a clean bowl, beat the egg whites until they form stiff, but not dry, peaks. Add the beaten whites to the cake batter and stir to lighten.

5)Transfer the cake batter to the prepared pan and spread evenly. Bake until a toothpick inserted into the center of the cake comes out clean and the edges of the cake have pulled away from the pan, 40 to 50 minutes. Let cool for 10 minutes before cutting into squares.

FISH MAPPAS

2007-07-26T15:59:00.000-05:00

Ingredients :

Fish - 1/2 Kg (Your choice)

Onion - 1 Small

Ginger - 1 Small piece

Garlic - 5-7 Flakes

Green Chili - 4-6

Curry leaves - 1 Strand

Chili Powder - 1 Tbsp

Salt - As required

Turmeric - 1/2 Tsp

Thin Coconut milk - 2 Cups

Thick Coconut milk - 1/2 Cup

Kukum star(Kodum Puli) - 3-5 pieces

Coconut oil - 1-2 Tbsp

Method :

1) Add coconut oil/olive oil (Coconut oil tastes better though) in a kadai,when hot add chopped onion and fry till transparent.

2) Then add the chopped ginger,garlic,green chili and curry leaves and fry for 2-3 minutes.

3) Now add turmeric powder,chili powder,salt and fry for 2-3 minutes.

4) Add the thin coconut milk and let it boil.

5) When boiling slip in the fish pieces and well washed kudampuli.Cover and let it boil well.

6) Don't stir once the fish is cooked well.Lastly add the thick coconut milk ,check and adjust the taste.Don't let it boil,before boiling remove from stove.Fish Mappas is ready.Serve with hot steaming rice :-)

Variation : Instead of Fish,you can add chicken and make chicken Mappas too.But in chicken mappas omit the kodampuli.

DAL FRY

2007-07-19T23:03:00.000-05:00

Ingredients :

Cleaved split Moong Dal - 1 Cup

Onion - 1 Small

Ginger - A Small piece

Garlic - 3-5 Flakes

Green Chili - 3-5

Chili Powder - 1 Tbsp

Turmeric Powder - A pinch

Salt - As Required

Coriander Powder - 2 Tbsp

Curry leaves - 1 strand

Garam Masala Powder - 1 1/2 Tbsp

Coriander Leaves - A Handful

Olive Oil - 2-3 Tbsp

For Seasoning :

Jeera - 1 Tsp

ghee - 1 Tsp

Method :

1) Grind green chili,ginger,garlic and keep aside.In a pressure cooker pan,pour 3 Tbsp oil,when hot enough add the chopped onion and fry till transparent.

2) Add the ground paste and fry till the raw smell goes off.Now add turmeric,chili powder,coriander powder,salt and fry well.Add the washed split Moong Dal and saute for 2 minutes.

3) Put 2 slitted green chili,curry leaves and some water till everything gets immersed.Cover the lid and wait for 3-4 whistles.

4) Wait till the pressure completely goes off,open the lid,mash the Dal a little.Add some more water to it and boil for some time.Mean while check the taste and adjust it.

5) When you put off the flame,add garam masala powder and chopped coriander leaves to it.Stir well.

6) Lastly,toss jeera in ghee and put on top of the gravy.That's it,Dal fry is ready.It goes well with chapati,Roti,curd Rice etc.

Variation :

Instead of split Moong Dal,you can use Cherupayar (Green Gram Split).I have prepared the same Dal fry with Toor Dal,it tastes good too :-)

MANGO-BANANA JAM

2007-07-16T17:20:00.000-05:00

This is my entry for the Coffee's "MBP July",for the theme"Preserves". I got inspired by viji's(Vcuisine)jam preparations.They are very natural and tasty.So thought of preparing it for my 2 year old son(who loves jam) and for the MBP.

I have made a slight change by replacing real mango fruit by mango puree when compared to the Original Recipe.

Ingredients :
Banana - 2
Mangoes - 2 / Mango Puree - 2 Small Cup
Sugar - 1 1/2 Cups (As per your taste)
Lemon Juice of 1 Lime

Method :
1) Peel the mangoes and cut into small cubes.Here,I have used mango puree.
2) Squeeze the lemon and extract the juice.Cut the banana into small cubes (sprinkle lemon juice to avoid browning).
3) Add everything in a MW bowl and cook on high for 10 minutes.Then take it out and mash it lightly.
4) Again MW high for another 10 minutes. By this time you would have reached the consistency. If not, cook more a little. Store this in air tight container.

MINCED BROCCOLI STIR FRY

2007-07-10T04:42:00.000-05:00

I have received lot of guesses from many people and it was fun to read all of them.Everyone thought it may be a chammamndi.But to all your surprise,its Broccoli!!!!!!!!!!Nobody had thought of it, right??It was Minced Broccoli :-)

As everybody knows how healthy broccoli is??It is high in vitamin C and soluble fiber and contains the multiple nutrients with potent anti-cancer properties.You can read much about it here and here.

Though I know all these good things about broccoli,I never liked it and never wanted to eat again.But when I tasted this dish(I never knew Its broccoli!!!),it was very good and wanted to know what's this and how it is made.I was really surprised to know,this is made from the vegetable which I hate the most!!@@@??? :-)) and now I prepare this regularly and enjoy the natures benefits.I'm sure all those people who hate broccoli will surely start eating it :-)
The recipe follows......

Ingredients :
Broccoli - 1 1/2 Lb
Onion - 1 Small
Ginger - A Small Piece
Garlic - 3-4
chili Powder - 1 1/2 Tbsp
Salt - As Required
Turmeric Powder - A Pinch
Coriander Powder - 1 Tbsp
Garam Masala Powder - 1 Tbsp

For Seasoning:
Mustard Seeds - 1/2 Tsp
Jeera - 1/2 Tsp
Curry leaves - 5-7 Leaves(chopped)
Olive Oil - 2 Tbsp

Method :
1) Cut the broccoli branches with its stem.Wash well.Put little by little in a crusher and crush until the broccoli is minced well.Transfer it to a bowl and keep aside.
2) In a non stick pan,add 2 Tbsp Olive oil,when it gets heated up,add mustard seeds and let it crackle.After its done,add jeera and chopped curry leaves,fry for 1 second.Then add the chopped onion and fry till its transparent.
3) Add the crushed ginger and garlic and fry till the raw smell goes off.Now put the minced broccoli and all spices.Close the lid and let it cook.
4) Keep stirring now and then.When dry and done,serve hot with rice and dal.

Variation : Broccoli can be replaced with cauliflower too.

GUESS WHAT?????

2007-07-09T16:00:00.000-05:00

Can anyone guess what's this?????What's this made up of?????Let me see who can guess it,take a try.........:-)

POHA ALOO TIKKI

2007-07-04T09:08:00.000-05:00

Ingredients :

Poha/Avil/Flattened rice - 1/2 Cup

Potato - 2 Medium

Bread - 2 Pieces

Onion - 1 medium(finely chopped)

Chili Powder - 1 Tbsp

Garam Masala Powder - 1 Tbsp

Salt - As Required

Turmeric Powder - A Pinch

Olive Oil - For frying

Method :

1) Soak the poha for 5 minute,drain the water well and keep aside.Boil,peel and mash the potatoes.

2) In a bowl add the drained poha,mashed potatoes,chopped onions,all spices and at last soak the bread in water or milk and kneed everything well to form a dough.

3)Now take a small ball from the dough and give your imaginative shape and shallow fry it in oil,add oil as and when required.When fried well transfer it on to a paper towel and have it hot with your favourite sauce.That's it,Poha Aloo Tikki is ready.

TRI FLAVOURED - TRI COLOURED PUDDING

2007-07-02T22:55:00.000-05:00

Ingredients :

3 Custard Powders(Vanilla,Strawberry and Banana) - 2-3 Tbsp Each

Milk - 3/4 Gallon

Sugar - 1/2 Cup

Chocolates - To shred on the Pudding.

Method :

1) dissolve the 3 custard powders in 3 different glasses with little milk and keep aside.

2) Boil the rest of the milk in a vessel.When boiling,divide the milk in to 3 vessels and keep on stove.(To save time,first you may boil the milk in microwave for 15 mins or so and then transfer it on stove top.)

3) Add the 3 dissolved custard mixtures in 3 different boiling milk.Stir in continuously.When almost thick,remove from gas.

4) In a clean bowl,Pour the first milk,scrape the chocolate on top and keep in freezer for 10 minutes.

5) When it is set,remove and pour the next milk,scrape the chocolate and keep in freezer to set for another 10 minutes.

6) Repeat the same procedure for the last milk.Keep in the fridge to set completely(not in the freezer).When completely set,serve chill.

Variation :You can keep a layer of sliced fruits in between the 2 layers.Or you can serve this pudding with a mixture of 2-3 different kinds of fruits of your choice cut in to small cubes.Or the pudding as is :-) .

This is my entry for the Monthly mingle Theme,"Scream For Ice cream" hosted by What's For Lunch Honey? .

KOOTTU CURRY

2007-06-26T22:23:00.000-05:00

Ingredients :

Black Chana Dal - 1 Cup

Raw Banana - 1

Corm/Sooran/Chena - 100 grms

Chili Powder - 2 Tbsp

Turmeric - 1/2 Tsp

Salt - As Required

Whole Black Pepper - 2-3 Tbsp

Jeera - 1 Tsp

Grated Coconut - 1/2 Cup

Curry Leaves - 1 Strand

For Tempering :

Mustard Seeds - 1 Tsp

Whole Red chilies - 2-3

Curry Leaves - A few

Grated Coconut - 2-3 Tbsp

Coconut Oil - 1 Tbsp

Method :

1) Soak the Black Chana Dal over night.Cut the vegetables in to small square pieces,wash well.

2) Pressure cook the chana Dal and the vegetables with 1 Tbsp chili powder, turmeric and water till everything is immersed.

3) Mean while grind whole black pepper,grated coconut and jeera with very little water,just enough to grind them.Please note,the you should not grind it to a smooth paste.Grind such that,the pepper gets split in to pieces and the coconut gets crushed and gets mixed with the rest of the ingredients.

4) After you remove the pressure cooker lid,transfer it in to a vessel,add salt,1 Tbsp chili powder and curry leaves,let boil for some time.

5) When boiling add the crushed mixture and boil till it becomes thick.Check for taste and add if needed anything.Remove from gas and keep aside.

6) In a pan,add 1 Tbsp Coconut oil,When the oil gets hot,add the mustard seeds.Wait until it splutters,then add the curry leaves,split whole red chilies in to 2-3 pieces and grated coconut.Fry well till the coconut turns to dark brown colour.Transfer this to the kootttu curry mixture.Mix well and serve with hot steaming rice and sambar.

CHICKEN LOLLYPOP

2007-06-21T14:56:00.000-05:00

Ingredients :

Chicken Legs - 7-8 pieces

Garlic, peeled and finely chopped - 4-6 Big

Ginger, peeled and finely chopped - A Small Piece

Fresh parsley leaves, finely chopped - A Handful

Green chilies, finely chopped - 5-7

Curry leaves, finely chopped - 2 Strands

Pepper powder - ¼ Tsp.

Garam masala - ¼Tsp.

Chili sauce - ½ Tsp.

Soy sauce - ½ Tsp.

Worcestershire sauce - 1 Tbsp

All-purpose flour - 2-4 Tbsp

Cornflour - 2-3 Tbsp

salt - 1/2 Tsp

Red food coloring - 2 Pinch

Egg - 1

Oil - To deep fry

Method :

1) Put all the chicken legs in a bowl. Add all the above ingredients except oil. Mix well. Keep aside for 1 hour to marinate.

2) After an hour is up, heat oil in a wok. Deep fry the chicken lollipops in the hot oil by holding the tip of the bone and placing the meaty section of the lollipop in the oil. Drain on clean kitchen paper napkins. Serve hot.

KODUBALE

2007-06-18T11:04:00.000-05:00

This is my entry for the Coffee's "MBP June",for the theme"Going Lite". All the snacks I had prepared was over and my Hus was like, whats with coffee today???From long,I had bookmarked Kodubale from "Foodies Hope" by Asha.So thought of preparaing it for my Hus and for the MBP.Because of this Theme and Event,I prepared this for my husband ;-)

I have made a slight change by adding Jeera and instead of chili flakes,I used chili powder when compared to the Original Recipe.

Ingredients :
Plain flour - 3 cups
Rice flour - 1 cup
Hot oil to mix - 1/4 cup
Salt - 1-2 Tsp .
Jeera - 1 Tsp
Chili powder/Chili flakes(optional) or crushed pepper corns - 2 Tbsp
Enough water to knead

Method :
1) Heat enough oil to deep fry the kodubale.Keep aside 1/4 cup oil separately to mix with the flour.
2) Mix all the above with hot oil,adjust the salt and spices,knead well with just enough water to make a thick dough.Do not make it too soft.
3) Take a lump of dough,roll into 1/2" thick rope,break off 4" pieces and roll each around your index fingers to make circles.If you want to make bigger circles with longer ropes,it's fine too.Repeat the process to finish with the remaining dough.
4) Deep fry until done,don't over fry.If you have added chill pd,it will be reddish when fried,without it they look lighter or golden.Cool before you store.Store it in a air tight container.

IDLY FRY

2007-06-15T21:47:00.000-05:00

Ingredients :

Idlis - 5-6 (Your choice,like wise vary the other ingredients for more quantity)

Chili Powder - 1 1/2 Tsp

Turmeric Powder - A pinch

Salt - As Per Taste

Oil - For Shallow Frying

Method :

1) Cut the Idlis in to 2 pieces,marinate it with chili powder,salt and turmeric.

2) Heat a non stick thawa,pore 2-3 Sp oil,when the oil is hot enough,put the Idli pieces and fry well on all sides.Add oil whenever required.Idli fry is ready.Its a very easy and tasty snack,brunch,breakfast whatever you want to name it,It goes well with all.Its a very good idea to use up the left over idlis.I like it spicy,if you are not a spice lover,reduce accordingly.

This is my entry for WBB#12- Spice it Up! ,which is conducted by Trupti of "The Spice Who Loved Me"

SIMPLE FISH FRY

2007-06-13T22:34:00.000-05:00

Ingredients :

Fish (Any,I used King fish) - 1/2 Pound

Chili Powder - 1 - 1 1/2 Tbsp

Turmeric Powder - A Little

Salt - As Per Taste

Ginger-Garlic Paste - 1 Tbsp each

Oil - For Frying(As Required)

Method :

1) Cut,clean and wash the fish.Marinate it with chili powder,salt,turmeric,ginger and garlic paste.Keep aside for 1/2 hour.

2) In a non stick pan,pour 2-3 Tbsp of oil.Once the oil gets hot,put the fish pieces and fry well on either side adding little by little oil whenever required .While frying top it with some curry leaves and sliced onions.It will add a different flavour and will be very tasty.That's it,my Mother's Simple Fish Fry is ready to be served with hot steaming rice and curry.

MURINGA ELA PORIYAL / DRUMSTICK LEAVES STIR FRY

2007-06-07T17:01:00.000-05:00

Ingredients :

Muringa Ela/Drumstick Leaves - 1 Bunch

Mustard Seeds - A little

Urad Dal/Black gram (split) - 1/2 Tbsp

Whole Red Chili - 1

Uncooked Rice - 1 Tbsp

Curry Leaves - A Few

Grind Together :

Grated Coconut - 1 Tbsp

Garlic - 4-6 Flakes
Salt - Little

Chili Powder - 1/2 Tbsp

Just till the garlic break and all the ingredients get mixed well.

Method :

1) Remove the leaves from the branches,soak in water for some time.Wash well,squeeze and drain out all the water and keep aside.

2) In a pan,add 1 Tbsp oil,add mustard,after it splutters,add the urad Dal,whole red chili(cut in to 2-3 pieces) and rice.

3) Fry well till the rice pops up and becomes golden in colour,add the curry leaves and fry for a minute.

4) Add the drained leaves,ground mixture and a pinch of salt.Mix well and cover and cook.Do not add any water to it.In between keep stirring and when dry transfer it to a bowl.Serve with hot rice and Dal.

This is my entry for ARF/5-A-Day #74 from Sweetnicks.

Recipe Source : My Mother

GINGER CHICKEN

2007-06-05T04:48:00.000-05:00

Ingredients :

Boneless chicken - 1/2 Pound

Red Chili powder - 1/2 Tbsp

Turmeric - A Pinch

Salt - As Required

Ginger-Garlic Paste - 1 Tbsp Each

Red Colour - A Pinch

Tomato Sauce - !/2 Tbsp

Soy Sauce - 1/2 Tbsp

Vinegar - 1 Tbsp

Sugar - A pinch

Cloves - 2-3

Cinnamon - 2

Cardamom - 2-3

Coriander Leaves - A Handful

Oil - As Required

Grind Together :

Onion - 1 Big

Ginger - A Medium Piece

Garlic - 4-6

Method :

1) Cut the chicken in to small cubes,wash and marinate with chili powder,turmeric powder,salt,ginger-garlic paste and little colour.Keep for 1/2 hour.deep fry it.

2) In a Pan,add some oil,put the ground paste,Cloves,Cinnamon,Cardamom and fry well till the raw smell goes off.

3) In another pan,add 1/2 Tbsp oil,Tomato sauce,soy sauce,red chili powder,salt,sugar,vinegar and colour one by one and mix well.

4) In the first pan when the raw smell goes off add step 3 mixture to this and fry till oil floats.

5) When the oil starts to float,add the fried chicken pieces and mix well.Put chopped coriander leaves and serve hot with Fried Rice or chapati.You ca choose it to be dry or little gravy according to your taste.

Recipe Source : My Sister

VAZHAKAI VARAVU / RAW BANANA STIR FRY

2007-05-31T15:30:00.000-05:00

Ingredients :

Raw Banana - 1

Chili Powder - 1 Tbsp

Turmeric Powder - A pinch

Salt - To Taste

Curry Leaves - Few

Mustard Seeds - 1 Tsp

Parsley - 1 Tsp

Oil - 1 Tbsp

Coconut Oil - 1/2 Tsp

Grated Coconut - 1 Tbsp

Method :

1) Peel the edges of the banana lightly,slice it in round shape with 1" thickness.Wash well and keep aside.

2) Heat 1 Tbsp oil in a non stick pan,put Mustard seeds and wait till it splutters.Add the curry leaves,sliced banana,salt,chili powder,turmeric powder and little water.Stir a little,cover and let cook for some time.

3) Add parsley.Stir now and then,cover and cook till done.After its cooked well,remove the cover and let all the water dry out.Put the grated coconut and coconut oil,stir well and remove from gas.Banana stir fry/vazhakai varavu is ready.It goes well as a side dish with rice and Dal.

Alternative : Parsley is optional.I have used parsley as an experiment for "They Go Really Well Together #2 " and it turned out to be good.So this is my entry for the "Banana and Parsley" Theme.

FISH PUFFS

2007-05-30T15:32:00.000-05:00

Ingredients :

Boneless fish pieces(Any,i chose King fish) - 12 small pieces

Puff Pastry Sheet - 1 Packet

Onion - 1 Big

Tomato - 1 Small

Ginger Paste - 1 Tbsp

Garlic Paste - 1 Tbsp

Green Chili - 8-10 (As per your spice level)

Turmeric Powder - A Pinch

Salt - As Required

Masala Powder(A dry mixture of few Cinnamon,Cardamom,Cloves,Star Anise,Cumin Seeds) - 1 Tbsp

Oil - some for preparing Masala

Milk - 2 Tbsp

Method :

1) Thaw the Puff Pastry Sheets in room temperature for 1/2 hour or till you can separate each sheet and spread it.

2) Marinate the fish with little chili powder,salt and turmeric.Keep for 15-20 minutes.Fry lightly on both sides and transfer it to a paper towel.

3) Put some oil in a non stick pan,add sliced onions and fry till transulant.Add ginger-garlic paste,crushed green chilies and fry till the raw smell goes off.Add finely chopped tomato,salt and turmeric powder,fry till the tomato is cooked well.

4) Add the fried fish pieces and toss lightly in the masala.Put 1 Tbsp of the ground masala powder and fry for some time.Check and adjust the taste accordingly.

5) Unfold the thawed pastry sheet and cut each fold in to half.In that way,with 1 pastry sheet packet,you will get 12 pieces.

6) Put some masala and 1 fish piece on one end of each pastry sheet piece.Fold the other end to cover the masala and fish completely and press and seal the 3 edges with little milk,Like shown in the picture below.

7) finish this procedure for all ,arrange it on a baking tray.Preheat the oven to 350 degree,once done.Place the tray and bake till it gets puffed up and turn to light golden colour.That's it,Fish puffs is ready.Serve hot.

Alternative : Instead of fish you can use eggs / Any kind of meat / kheema / vegetables .If using any of these,cook before adding to the masala.For meat like chicken which cooks fast,no need to precook before adding to the masala.If Using eggs,boil,remove shell,cut it in to half and place each half instead of fish.

WHEAT HALWA / GODHI HALWA / GODAMBAM HALWA

2007-05-21T16:04:00.000-05:00

Ingredients :

Wheat Flour - 1 Cup

Sugar - 1 Cup

Ghee - 1 Cup

Water - 3 Cups

Milk - 1 Cup

Fruits - Of Your Choice(I added Pineapple,Apple and Banana)

Dry Fruits - Of Your Choice

Method :

1) Fry the wheat flour with little ghee,till the raw smell goes off and you get a nice aroma.

2) Chop all fresh fruits/canned in to small pieces,fry in 1 Tsp of ghee(Optional) and keep aside.

3) Boil milk and water,When boiling,simmer the stove and add the wheat flour and stir continuously to avoid knots.Add ghee to it and stir well.You can first add little ghee and then keep adding little by little as you require.Don't add all at once.

4) Once the mixture is knot free add the sugar and stir well.Let it cook well,keep stirring every 3-4 minutes.When the mixture is getting stiff add the fresh cut fruits and dry fruits and cook for another 5 minutes.

5) You can stop the preparation however you wish.If you want it bit loose,stop in step 4.If you want it in pieces cook for some more time when its very stiff and transfer it to a buttered plate,spread and let cool,Cut as you wish,use it as it is or chilled.That's it,Wheat Halwa is ready.Very good for growing children and nursing mothers.

This is my entry for A to Z of Indian Vegetables: An Invitation for the letter "W" .

DOUBLE KA MEETA

2007-05-17T17:26:00.000-05:00

This Entry is for MasalaMagic's - Andhra Cuisine – Regional Cuisines of India May 2007.

Ingredients :

Bread - 200 gms

Ghee - 2 Tblsp

Milk - 1 ltr

Sugar - 2 Cups granulated (If powdered,reduce by 1 or 1 1/2 cups)

Cardamom - 6

Cashews - 1/2 Cup

Method :

1) Cut the edges of the bread,apply ghee on each slice and toast it(I prefer toasting instead of frying in a pan.Toasting requires minimal usage of ghee - for health reasons).Make 2-4 pieces of each slice.

2) Boil milk in medium low flame,keep stirring until the quantity becomes half.

3) Mean while make sugar syrup by adding little water to the sugar.The sugar syrup should be thick and sticky when taken in between two fingers.

4) Add the milk to the sugar syrup and boil for some time.Now this mixture should be little thick.

5)Powder the cashews,add it to the above mixture and let it boil for another 2-3 minutes.

6) Butter a plate or a vessel,place the bread pieces.Pour the above prepared mixture on to the bread.Let all the syrup be absorbed by the bread.Serve hot or cold as you prefer.Double ka meeta is ready!!

PEACH PUDDING

2007-05-10T12:44:00.000-05:00

This Entry is for WFLH's Monthly Mingle - Spring is in the Air.

Ingredients :

1 Large tin peaches or 10 fresh peaches
Sugar - 1/2 Cup
Milk - 1 Cup
Cream - 3/4 Cup
Gelatin 2 tblsp
Water - 6 tblsp
Food Colours (of your choice) - 2 (I chose red and Orange)
Butter - For greasing(Melted)

Method :

1) If you are using fresh peaches,boil in 1 1/2 cups of water and 1/2 cup sugar.Then separate the juice and the peaches.Make peaches into puree.
2) Dissolve 1 tblsp gelatin in 3 tblsps water and then melt over hot water.Add 1 1/2 cups of peach syrup,2 tblsps sugar and any one food colour.Wet and grease a 4 cup capacity mould,put a glass in the center and pour the jelly in to the mould.Keep in the fridge to set.
3) Mean while, heat the milk and add the remaining 6 tblsp sugar.When the sugar melts remove from fire and cool.Then add the peach puree.Dissolve the remaining 1 tblsp gelatin in 3 tblsps water and melt over hot water.Beat the cream till light and fluffy.Pour the warm gelatin mixture in a thin stream in to the peach puree.Add the second colour.Lastly add the beaten cream.
4)Remove the glass from the set jelly mould by pouring warm water in the glass.Pour peach mixture in place of the glass and allow to set.
5) Unmould the pudding and decorate the way u like.

CRAB FRY

2007-05-04T17:05:00.000-05:00

Ingredients :

Crab - 1/2 Pound ( cut,clean and washed)

Marinade :
Chili Powder - 1 Tsp
Turmeric Powder - A Pinch
Salt - As needed
Garam Masala Powder - 1 Tsp

Onion - 1 Medium
Ginger - A Small piece
Curry Leaves - 10-12
Green Chili - 6-8
Jeera Powder - 1 Tsp
Grated Coconut - 3-5 Tsp
Coconut oil(More tastier) /Any cooking oil - As required

Method :
1) Marinate the cleaned crab with the above marinade and keep aside for at least 15 minutes.
2) In a pan add Oil and fry the cut onions till transulant.When done add ginger,curry leaves and green chili, fry for 2-3 minutes.
3) Now add the crab pieces with little water.Cover the lid and let it boil for some time.When the crab is cooked well and the water is absorbed,add the jeera powder,grated coconut and 1 tsp of coconut oil and fry for 2 minutes.The Crab Fry is ready.

HAKKA NOODLES

2007-04-30T16:35:00.000-05:00

Here Malabar Ruchi comes back after a long break...... My first presentation after the vacation.Hope you enjoy...... :-)

Ingredients :

Egg Noodles / Rice Sticks - 1 Packet
Beans - 15 count
Carrot - 3 Medium Sized
Cabbage - A small piece
Capsicum - 2
Ginger Paste - 1 Tsp
Garlic Paste - 1 Tsp
Soy Sauce - 2 Tsp
Pepper Powder - 1 Tsp
Ajinamotto - 1 Pinch
Salt - As per Taste
Oil - As Required

Method :
1) Cut all the vegetables in to thin long pieces.Boil the noodles with a pinch of salt and 1 tsp of oil,drain and keep aside.
2) In a pan add oil and fry the ginger and garlic paste.Once the raw smell goes,add the ajinamotto and the cut vegetables and fry till the vegetables are crispy.
3) Add soy sauce,pepper powder,salt and mix well.Finally add the strained noodles and toss well.Serve hot with your favourite sauce.

WILL GET BACK SOON....

2007-02-22T01:41:00.000-06:00

Hi Guys,
I'm in India on holidays for a couple of months. During that time you may not be able to relish new dishes from Malabar Ruchi.

Wait for Malabar Ruchi to come back with exciting new dishes shortly....

INDIANISED PASTA

2007-01-12T16:00:00.000-06:00

Ingredients :

Pasta - 400 gms
Onions - 2
Tomatoes - 4
Green chillies - 3
Ginger & Garlic paste - 2 tsp

Chili powder & salt - As Required
Tomato sauce - 5 tsp
Lemon juice - 2tsp
Jeera - 1tsp
Olive oil - 100 gms

shredded cheese - 50 gms(optional)
Coriander leaves - 2-3 strands

Method :

1) The pasta :
Take a large vessel full of water, add the pasta to it and 2-3 drops of oil,so that it will not get stuck to one another.Let it cook well for about 20 minutes.

2)The sauce :
Heat some olive oil in a pan, Add the jeera, green chillies, onions fry them well.Add the ginger-garlic paste and fry till the raw smell goes off.

3) Then add the tomatoes to it and fry till the tomatoes become soft. Add the chili powder, salt ,tomato sauce and fry for 2 minutes.

4)Fish the pasta from the water and add it tot he sauce.Add little stock also and cook for 2-3 minutes.
5)Then Finally close the flame and add the lemon juice, coriander leaves and the shredded cheese

CHICKEN BIRIYANI

2007-01-11T16:20:00.000-06:00

Ingredients :

Chicken - 1 Pound

Basmati Rice - 3 Cup

Onion - 3 Big

Tomato - 2 Medium Or Curds - 1/2 Cup

Ginger Paste - 1 Tsp

Garlic Paste - 1 Tsp

Green Chili - 2-3

Chili Powder - 1Tsp

Pepper Powder - 1Tsp

Chicken Masala Powder - 2 Tsp

Salt - As Required

Coriander Leaves - A handful

Whole Garam Masla - 2-3 each

Bay Leaf - 2-3

Oil - As Required

Ingredients for Masala Powder :

Cumin Seeds - 1 Big Spoon

Fennel - 1 Big Spoon

Dry fry the above ingredients and powder it.

Method :

1) Wash the rice properly,drain and keep aside.Marinate the chicken with little chili powder,salt and turmeric powder and keep for half an hour.

2) In a Pan add 2 spoon if oil/ghee and the whole garam masala fry for 1 minute.Add the garlic and fry till the raw smell goes off.Add little portion of the sliced onions and fry for few minutes.Now add the drained rice and fry till the rice is little crisp.Add 5 cups of water(double the rice -1) to it and cook in a rice cooker or if you are using pressure cooker,switch off when you hear 1 whistle.

3) In a pan ,heat oil,add the whole garam masala's and Bay leaves.Fry till a good aroma comes.Add the sliced onions and fry till transulant.

4) Add ginger,garlic and fry till the raw smell goes off.Now add green chili and tomato or the curd.Fry till the tomato is cooked well.

5) Now add the chicken and fry for few minutes.Add pepper powder,Chili powder,Chicken Masala powder,salt mix well and close the lid and cook for 15 minutes in medium flame.The chicken leaves little water but still add1 cup of water and cook.In between open and stir the masala.

6)Open the lid and add the above powdered masala and cook well.Cook till the masala is little dry and finally add the chopped coriander leaves.

7) In a pan arrange the rice and masala layers,close the pan and keep in the oven for few minutes.if no oven ,then arrange the rice and masala in layers in a pressure cooker and keep on the stove for 10-15 minutes in low flame.

MUTTON SUKKA

2007-01-10T15:58:00.000-06:00

Ingredients :
Mutton pieces - 1/2 kg
Ginger Paste - 1 tsp
Garlic Paste - 1 tsp
Turmeric 1/2 tsp
Cumine Seeds(Powdered) - 1/2 tsp
Curd - 125 ml
Salt - As required
Cinnamon Powder - 2 tsp
Pepper Powder - 1 tsp
Green chili - 2
Cardamom - 3
Coriander Leaves - 1/2 Bunch
Saffron Essence - 2-3 drops
Oil - As Required

Ingredients For Masala Powder :
Dry Coconut - 1/2
Arhar Dal / Toor Dal - 2 tsp
Dry Fry and powder the above ingredients.

Method :
1) Cut Mutton into pieces and cleanly wash.Add curd,green chilli,ginger paste,garlic paste,chopped coriander leaves,pepper powder and turmeric and allow for soaking for half an hour.
2) Heat oil in a pan.Add the soaked mutton and fry for 10 minutes.Close the lid and cook well,till the mutton is cooked properly.When done,shift from stove and add cinnamon powder,cardamom,cumin seeds powder , mix well and fry for 2 mins.
3) Now add the above powdered masala and mix well.Boil till oil floats on top.Serve hot with parota or chapathi.

STUFFED OMELETTE

2007-01-05T14:19:00.000-06:00

Ingredients :

Egg - 2-3

Pepper Powder - 1/2 tsp

Garam Masala Powder - 1/2 tsp

Salt - As Required

Milk / Water - 1Tsp

Tomato - 1 Medium

Chili Powder - A Pinch

Butter - Little

Method :

1) Whip eggs,salt,pepper and garam masala powder.

2) Add 1 Tsp of milk or water to it.Beat well.

3)Fry sliced tomatoes in butter,season with pepper,chili powder and salt.

4) Heat butter in a pan,pour omelette,put in the tomato stuffing before folding.

5) Optional - As I'm a sea food lover,I used the dried masala shrimps too for stuffing.That's totally optional.

ADA PAYASAM / RICE CHIPS KHEER

2007-01-03T15:41:00.000-06:00

Ingredients :

Ada(Rice chips) - 100 gms

Milk - 1/2 Litre

Condensed Milk - 1/2 tin

Cardamom - 2

Sugar - 2-4 Tsp

Cashew nuts - A few

Dry Grapes - A few

Ghee - For frying

Method :

1) Fry the Ada with 1 spoon of ghee till it gets light golden colour.Remove and keep aside.

2) Mix the milk and 1 glass of water and bring it to boil.When the milk is bubbling,add the Ada to it and cook well in low heat,till the Ada gets cooked well.

3) Add the condensed milk and powdered cardamom and cook for some more time.
4) When the payasam becomes little thick add the sugar and switch off the gas.

5) In a pan add 2 Tsp of ghee and fry the cashew nuts and dry grapes till golden colour and transfer it to the payasam.Ada payasam is ready to be served.

CHICKEN MANCHURIAN

2007-01-02T19:56:00.000-06:00

Ingredients :

Boneless Chicken - 1 pound

Onion - 2 Medium

Tomato - 1

Ginger Paste - 1 Tsp

Garlic Paste - 1Tsp

Green Chili - 5

Soy Sauce - 2-3 Spoon

Vinegar - 1 Tsp

Red Food Colour - A Pinch

Maida/All Purpose Flour - 2 Spoon

Corn Flour - 2 Spoon

Egg - 1

Ajinamotto - A Pinch (Optional,for healthy reasons)

Water - 1/4 Glass

Coriander Leaves - For Garnishing

Oil - For Deep Frying

Method :

1) Cut Boneless Chicken into small pieces,wash and marinate(optional,I marinate all meat by default) it with little chili powder,salt and turmeric and keep for some time.

2) Mix maida,corn flour,egg,food colour ,salt , ajinamotto and make it in to a thick paste.While using this mixture,if you run short of it,then use the same ingredients with the above mentioned proportion.

3) Dip the Chicken pieces in the above prepared paste and deep fry it.Remove when it turns to golden brown.Keep aside on a tissue paper to remove excess oil.

4) In a Pan,put 3-4 Tsp of oil and fry the chopped onions to transulant.Add ginger and garlic paste to it and fry till the raw smell goes off.

5) Add the chopped Green chilies and tomato and fry till the tomato becomes soft.Now add the Soy Sauce and vinegar and saute few mins.

6) Add 1/4 glass of water and cook the gravy for 1-2 mins and add the fried chicken pieces to it and saute well,so that the masala gets coated well on the chicken.

7)Garnish with chopped coriander leaves and serve hot with fried rice.

DOSA BAJJI

2007-01-02T15:57:00.000-06:00

Ingredients :

Dosa Batter - 1 Cup

Gram Flour /Besan - 3-4 Spoons
Green chili - 2-3

Salt - As required

Potato - 1 Medium

Oil - For Deep Frying

Method :

1) Mix Besan,chopped green chili and salt with the dosa batter and keep aside.

2) Slice the potatoes in round shape.

3) Heat the oil in a pan. When the oil is hot enough,dip the potatoes in the batter and put it in the oil.Deep fry it and remove when it turns to golden colour.Serve hot.You can use other vegetables of your choice too,like Ridge Gourd,raw banana etc.Its a very easy,simple and quick snack to be done with some left over dosa batter.

ARIKADUKA / MUSSEL SNACK

2006-12-29T16:35:00.000-06:00

Ingredients :

Mussel - 1 packet full

Rice Flour - 3-4 Cups

Cumin Seeds - 1 tsp

Shallots - 10-12

Salt - As required

Chili Powder - 2-3 Tsp

Turmeric - A Pinch

Oil - For frying

Method :

1) Use the closed shelled Mussels.First and foremost,Soak the shelled mussels in hot water so that the shells open up.Clean the mussels well,drain the water and keep aside.

2)Warm the rice flour for few mins in low flame and keep aside.Mean while keep some water for boiling.Add little salt to the water.

3) Chop or crush the shallots.Now add the chopped shallots,Cumin Seeds to the rice flour.Once the hot water is ready,pour little by little water on the flour and knead well and make it like a chapathi dough

4) Make small balls with the dough and fill it in the shells as shown below.Arrange everything on the idly stand or any other steaming vessel and steam for 15-20 mins.

5) When done,take it out and cool it.Slowly remove the whole thing with the mussel from the shells.Make sure,that the mussel is attached to the rice ball and keep it aside.

6) In a plate, mix chili powder,salt and turmeric powder and make it in to a paste with little water.Marinate each mussel cake with the marinade.

7) Heat a pan and pore oil as required.Fry the marinated Arikaduka,pore oil as and when required.That's it Arikaduka is ready.

TENDER COCONUT PUDDING

2006-12-28T14:41:00.000-06:00

My Contribution for JFI-Jihva for Coconut
-----------------------------------------------------------------
When Ashwini announced about this month's pick, I was very excited to contribute my recipe. Because coconut pudding, which I have posted is one of my favourite puddings.This is my first contribution and I will be actively participating in this in future.

Ingredients :
Tender Coconut with pulp - 2
Condensed Milk - 1 tin
Milk - 1 1/2 Litre
China Grass / Agar Agar - 15 grams
Baking Powder - 1 tsp
Cardamom - 2
Granulated Sugar - 1 Tea Cup

Method :
1) Soak the China Grass in the tender coconut water for some time.If the tender coconut's pulp is creamy beat well or if its bit hard crush it in the mixer and keep aside.
2) In a vessel add the milk,condensed milk,sugar,cardamom powder and baking powder and bring it to boil.At the same time in another stove,boil the soaked China Grass in tender coconut water.Keep stirring both simultaneously.
3)Keep the flame to medium.When the China grass gets dissolved completely and is boiling switch off the gas.Mean while when the milk mixture boils ,take it off from the stove.
4) Pour the china grass mixture and the milk mixture to a vessel.Add the tender coconut pulp to it and keep the vessel in the fridge to set for 2-3 hours.The Tender Coconut Pudding will be ready to serve.

PUTTU / STEAM CAKE

2006-12-27T08:51:00.000-06:00

Ingredients :

Puttu podi / puttu powder / Rice flour - 2 Cup

Fresh Grated Coconut - 1 Cup

Salt - As Required

Water - As required

Method :

1) If you are using Rice flour,just warm it for a while in a low flame.Dont let the colour change.If you are using Puttu powder,then no need to warm.

2) Put the powder in a bowl,add salt and add water little by little and mix well.The flour should be wet enough for steaming.Be careful while adding water,do not add more in the beginning.Add little by little to get the correct consistency.

3) Keep your puttu maker ready,now layer it with coconut and the flour mix.First layer it with some coconut,then puttu powder,then coconut again and so on.The last and the first layer will be coconut.

4) Steam it for 2-3 mins on top of the cooker or the regular puttu maker.When done serve hot with kadala curry/Black chana Curry Or Steamed plantains Or Potato stew Or Mutton curry Or any.The list just goes on.The most famous Kerala breakfast is ready.

AYAKURA BIRIYANI / FISH BIRIYANI

2006-12-26T21:55:00.000-06:00

Ingredients :
Fish(King Fish) - 1 Pound
Basmati Rice - 3 cup
Onion - 2 Big
Tomato - 1 Big
Ginger - 1 piece
Garlic - 5-6 Flakes
Green Chilli - 15(As per your spice level)
Chilli Powder - 1Tsp
Turmeric Powder - A pinch
Salt - 1 Tsp
Curds - 3 Tsp
Lemon Juice - 1 Tsp
Coriander Leaves - A handful
Mint Leaves - A handful
Ghee - For Frying(Optional)

For Masala :
Cinnamon,Cardamom,Cloves,Star Anise - 5-8
Bay leaves - 4-6
Grind all together to a fine powder.

Method :
1) Marinate the fish pieces with chilli powder,Turmeric and salt and keep for 1/2 hour.
2) Crush ginger,Garlic and Green chilli.
3) Wash the rice and drain the water well and keep for some time.Fry the rice with little ghee,when little crispy,add water,little salt,2-3 cinnamon and cook the rice.(If in rice cooker, add 5 cups of water for 3 cup rice.)

4) Mix the sliced onions,tomato,crushed paste,curds,lemon juice,salt,turmeric in a cooker and wait for 1 whistle and then remove from the stove.Mean while, fry the marinated fish pieces lightly.Do not fry much,as it will not absorb the masala later.After frying,transfer it to a paper towel.

5) Open the cooker and cook the ingredients well for some time.When the water is almost dried add the fish pieces to it and fry for sometime.Then add the above ground masala powder,coriander leaves,mint leaves and little lemon juice and cook for some time.Thats it,your fish masala is ready.

6) Fry little onions in ghee till golden brown and keep aside.In a tray, arrange rice and the masala in layers.First the rice and second layer is the fish masala,sprinkle little ground masala powder(above mentioned one),lemon juice,coriander leaves and fried onions.Repeat the steps ,the final layer should be rice.

7) Cover it with an aluminium sheet or a wet paper towel.Preheat the oven for few mins,and keep the tray in the oven for at least 10 mins.The Fish biriyani is ready to be served.You can use any big fish like king fish,pamfret etc.

MERRY CHRISTMAS

2006-12-25T14:06:00.000-06:00

Merry christmas to all of you. Hope you are having a wonderfull holidays with your friends and families.

****** Here Malabar Ruchi,wishing you a joyfull christmas... *******

Enjoy buddies :-)

PLUM CAKE

2006-12-25T13:14:00.000-06:00

Ingredients :

Maida - 1 cup

Baking powder - 1 tsp

Cinnamon Powder - 1/4 tsp

Clove Powder - 1/4 tsp

Dry Ginger - 1/4 tsp

Raisins - 1/4 pound

Dates - 1/4 Pound

Candied fruits,orange and lemon peel - 1/4 cup

Plum,cherry,cranberry,dried fruits - 1/4 cup

Cashew nuts - 1/2 cup

Butter - 1/4 pound

Sugar - 1 cup

Sugar - 1/4 cup(For caramelize)

Eggs - 3

Salt - A pinch

Vanilla Essence - 1 tsp

Method :

1) First caramelize the sugar,heat the sugar is a thick bottom pan with 2 tsp of water till it turns cherry wood colour.When its done,transfer the pan to the sink and pour 1 glass of hot water to it immediately and stirr well.Just stay away while pouring water,b'coz it may splash.allow it cool well.

2) Add rum or brandy(optional) to the dried fruits,whisk with flour and mix well and keep aside.Sieve flour,baking powder,cinnamon ,clove powder and dry ginger together for 2-3 times.

3) Add the dry fruits whisked in flour to this flour mixture and mix well.In a bowl whisk butter well and add the rest of the sugar to this and beat well till creamy.Separate eggs to white and yolk.

4)Add the separated yolk to the above sugar and butter mixture and beat well.When its creamy add flour mixture to it mix well.Add the caramelized sugar to it and beat well.Beat egg white with a pinch a salt and vanilla essence and pour to the above mixture and beat well.

5) Grease the pan with butter and flour and pour the mixture and bake at 350 degree till done.Insert a knife or tooth pick at the center,if it comes off without sticking,then its done.I will not say the time,as it depends up the pan size and oven.So its better to follow the above method.

Shrimp Fried Rice

2006-12-22T15:33:00.000-06:00

Ingredients :
Shrimp - 1/2 Pound
Onions - 1
Ginger - 1 piece
Garlic - 4-5
Green chilli - 7-8
Cooked Rice - 2 Cups
Red Chilli powder - 1/2 tsp
Turmeric - A pinch
Salt - As required
Fresh Green Peas - 1 cup
Carrot - 1/2 cup Chopped
Beans - 1/2 chopped
Soy Sauce - As required
Oil - As required

Method :
1) Marinate the shrimp with chilli powder,salt and turmeric and keep aside for 15 mins.Crush ginger,garlic and green chillies.In a non stick pan,heat 2 sp of oil and fry the shrimp till its half cooked. and keep aside.
2) In the same pan,retain the oil which u used for frying the shrimp and add 2sp of oil and fry the cut onions till transulant.Add the crushed mixture and fry till the raw smell goes off.Then fry the cut carrots(thin and lengthy) ,beans for some time.Add salt as required,but note that u will be using Soy sauce at the end,so its better to add less salt now and balance the taste later on.Fry till the vegetables are half cooked.
3) Now add the green peas and fry for a while.Add the half cooked shrimp and fry in this masala for some time,so that it gets the masala coating and gets cooked properly.Add the soy sauce and rice and mix well.Serve hot with ketchup.

PEPPER CHICKEN

2006-12-19T13:16:00.000-06:00

Ingredients :
Chicken - 1/2 pound
Onions - 1 Big
Ginger - 1 Piece
Garlic - 5-6 flakes
Green Chili - 2
Curry Leaves - few
Coriander Leaves - A Handful
Pepper Powder - 2 Tsp(depends on ur spice level)

Chili powder - 1Tsp

Turmeric Powder - A pinch

Salt - As required

Method :

1) Marinate the chicken pieces with salt,turmeric and chili powder and keep aside for 1/2 hr.Mean while crush ginger,garlic and green chilies together.In a non stick pan,add 2 big Tsp of oil and the chicken pieces together,cover and cook for sometime.Keep checking now and then flipping the pieces.When the chicken is half cooked add the crushed ingredients to it and fry well.

2) Once the chicken is cooked well,add the cut onions,curry leaves to it and fry for some time.then add the coriander leaves and sprinkle pepper powder on the chicken and keep frying.Add oil and salt as required.Vary the pepper powder depending on your spice level.With in few mins your Pepper chicken is ready.

EGG MASALA RICE

2006-12-18T16:28:00.000-06:00

Ingredients :

Cooked rice - 2 Cups

Onion - 1 Big

Tomato - 1 Big

Ginger Paste - 1Tsp

Garlic Paste - 1 Tsp

Green Chili - 6-7

Coriander leaves - A handful

Mint Leaves - A handful

Curry Leaves - A few

Eggs - 2-3

Salt - According to ur taste

Turmeric Powder - A Pinch

Soy chunks - A few (Optional)

Grind Together :

Cumin Seeds - 1/2 Tsp

Fennel Seeds - 1/2 Tsp

Cardamom,Cinnamon,Cloves - 6-7 each

Roast all together without oil and dry powder it.

Method :

1) Cook Rice and keep aside.Put 3-4 sp oil in a pan and fry Cardamom,Cinnamon,Cloves (1-2 each).When the aroma of the masala comes out add the chopped onions and fry till transulant.Add ginger,garlic paste ,green chili and fry till the raw smell goes.

2) Add chopped tomato and fry till its cooked properly.Add salt and turmeric powder and saute well.Now add the curry leaves and 2-3 eggs(According to ur preference),2 big spoon of the ground powder and stir it well and fry till eggs r done well.Now add the finely chopped coriander leaves and mint leaves.Mix well.Add the cooked rice to this pan and mix everything well.and serve hot with ketchup.

3) Soya chunks are optional.If u want,Keep the soya chunks in hot water for few mins.Once it absorbs the water and becomes soft,add chilli powder,salt and turmeric and marinate for few mins.Shallow fry it in a pan and add these in the last stage on egg masala rice.

ADA DOSA

2006-12-14T17:24:00.000-06:00

Ingredients :
Rice - 2 glass
Broken Black gram/urad dal - 1 galss
Fenugreek - 1 tsp
Bengal gram - 2 Tsp
Red Gram Dhal - 2 Tsp
Red Chili - 7-8
cooked Rice - 1 Glass

Asafoetida powder - A pinch

Method :

1) Soak overnight all the ingredients except cooked rice.Grind the soaked ingredients with the cooked rice,exactly like the we prepare for the dosa batter.Keep for fermentation like we do for dosa batter.While using add salt as per ur taste and little Asafoetida powder.Mix well.

2) Take 1 1/2 ladle of batter and spread it on the tawa using the ladle.Take 1/2 tsp of oil and make a small hole on the dosa at the center and pour the oil in the hole and few drops oil on and around the dosa as usual.Cover it and wait until ur crispy dosa is ready.No need to turn it over. Ada dosa is ready.

MUTTA MASALA / EGG MASALA CURRY

2006-12-14T15:52:00.000-06:00

Ingredients :

Eggs - 3

Onions - 1 big

Tomato - 2 medium

Ginger paste - 1 tsp

Garlic paste - 1 tsp

Green Chili - 1

Red Chilies - 7-8

Turmeric Powder - A pinch

Salt - According to ur taste

Coriander Seeds - 3 Tsp

Shredded Coconut - 1/2 cup

Jeera - 1/2 tsp

Curry leaves - A few
Coriander Leaves - A handful

Method :

1) Fry coriander seeds and red chillies in 1 sp oil till its little brown in colour.Add the coconut and jeera with this and fry till the coconut has turned in to brown colour.Cool and grind it.boil the eggs,unshell it and cut it in to half.

2) In a kadai,add oil and fry the chopped onions till transulant ,add ginger- garlic paste and fry till the raw smell is gone.Add chopped tomatoes,curry leaves and slit the green chili and fry till the tomatoes r cooked properly.

3) Add ground masala,salt and turmeric powder and saute till the oil leaves the sides of the pan.Add some water and cook for few mins.Then add the eggs one by one,cover and cook for some time.

4) Add the chopped coriander leaves and cook for 1-2 mins and serve hot with chapathi or rice.Thicken the gravy as per ur wish.

7 CUP / Coconut MysorePak

2006-12-12T15:24:00.000-06:00

Ingredients :
Besan - 1 cup

Ghee - 1 cup

Shredded Coconut - 2 cup

Milk - 1 cup

Granulated Sugar - 2 cups

Method :

1) Mix all 7 cups of ingredients in a pan and cook well in low flame.Stir well so that the besan wont form lumps.keep stirring until the ingredients comes out from the sides of the pan.Keep stirring well until it comes out like a ball,leaving the edges and bottom of the pan.

2) Grease a tray or a plate with ghee and shift it in to the tray from the pan.Flatten it and cut it in to diamond shapes and let it cool.

3) After cooling it completely cut it properly and store it in a air tight container.The name itself says the amount of ingredients required.I used powdered sugar,so i reduced the quantity to 1 glass.Its a very easy to make sweet for urgency.

TUNA CUTLET

2006-12-10T16:09:00.000-06:00

Ingredients :
Tuna chunks(in water) - 1 tin
Onion - 1 big
Ginger - 1 small piece
Garlic - 3 flakes
Green Chillis - 6-7 (according to spice taste)
Potatoes - 2 Big
Green peas - 1 cup
Salt - According to ur taste

Eggs - 2

Coriander leaves - a small handfull
Bread Crumbs
Oil - Frying

Method :
1) Drain water from the Tune Tin and keep aside.Crush ginger,garlic and green chillis and keep aside.Boil the potatoes,peel and mash it.

2) Add 2 Tsp oil in a non stick pan and fry onions till transulant,then add the crushed ginger,garlic and chilli paste,turmeric and salt,stir fry well till the raw smell has gone.
3) Add the mashed potatoes stir well so that the masala gets in to the mashed potato properly.Add the drained tuna in to the pan and fry well for few mins.then add the green peas to it and fry for 2-3 mins.Finally add coriander leaves to it.

4) After the masala has cooled a bit,roll in to small bolls,press it in between the two palms and give it round,oval or your own shapes.Dip in to beaten egg mixture and roll on the bread crumbs.Coat it well with bread crumbs and shallow fry it in a pan with required spoons of oil.

Serve hot with ketchup.

MUTTON VARATIYADU

2006-12-08T16:50:00.000-06:00

INGREDIENTS :

Mutton - 1/2 pound
Chilli powder - 1/2 Tsp
Salt - 1/2 tSp
Turmeric powder - 1/2 tsp
Coriander leaves - a small handfull
Curry leaves - a few
Mutton masala powder - 1 Tsp
Onions - 2
MediumTomatto - 1 big
Ginger pasteGarlic paste

Grind together :

Coriander Seeds - 2 Tsp
Red Chillies - 8
Black Pepper Seeds - 1/2 tsp
Jeera - 1/2 tsp
Shredded coconut - 1/2 cup

METHOD :

Marinate the mutton with chilli powder,sat and turmeric powder for few mins and pressure cooker it.
Mean while grind all the above ingredients and keep aside.Heat oil in a tawa,Add onions and fry till transulant.Add ginger and garlic paste and fry for some time.Now add the tomato and curry leaves and fry tilll the tomato is cooked well.
Now add the ground mixture.Add the stock and very little water if the stock is less.and cook for some time.Then add the mutton masala powder(any brand we get in the shop)and coriander leaves and cook till the masala becomes thick.I Preferred to loosen the masala a bit so that can be used for chapathi and rice.I like the Non veg items bit spicy.You can reduce the spice according to your taste.

BADUSHA

2006-11-16T15:34:00.000-06:00

INGREDIENTS :

Maida - 1 cup

Salt - 1 pinch

Baking Soda - 1 Pinch

Ghee - 3 tbsp

Curd - 2 Tsp

Cardamom - 2

Oil - for Frying

Crushed nuts - any variety of your choice.

METHOD :

1) Mix Maida and baking soda well.Add ghee and curds to the mix and kneed well with hands or put everything together in blender and blend well.Take it out from the blender and kneed with hands for few mins.make it the dough in to 2-3 balls.

2) Make a very thin chapathi from the balls.Now you should roll it like a mat with ghee and maida spread on it.Apply ghee on top most area from where u start to roll.On ghee sprinkle some maida flour.Roll it.Repeat the same till u finish rolling.Pree a bit and cut it in to desired length and start rolling it inside like a spiral roll.Make a Small dip at the center.Repeat it for the rest.Cover the with a wet tissue and keep in fridge for at least 15 mins.

3) prepare sugar syrup with water just to the level of sugar and make a thick syrup.

4) Heat Oil in a kadai,fry the badushas in a very low flame.Fry till golden brown,keep aside and poke it with a fork and put them in to the syrup till the next one is ready to go in to the syrup.let it get a good coating of the syrup and before drying take it out and garnish it with crushed nuts.

BREAD JAMUN

2006-11-01T14:56:00.000-06:00

INGREDIENTS :

Bread slices - 3
Sugar - 1/2 cup
cardamom - 2
Ghee - For toasting
Crushed nuts(Any of ur choice)

METHOD :

1) Prepare sugar syrup and add cardamom powder to it.The syrup should not be very thick.Like we do for usual jamun and keep aside.

2) Cut out the edges of the bread slices.Slice each bread slices in to 4-6 pieces.Put some ghee in a pan and toast the bread pieces nicely in ghee till golden colour on both sides.For health reasons,i applied ghee lightly on each side and toasted it.

3) As soon as the bread pieces are done,put directly in sugar syrup.Leave for few mins.Its optional that u keep the syrup while serving or not.I preferred not to use the syrup.I left for few mins to absorb the syrup well and removed from the syrup.U can sprinkle some crushed nuts on it.Thats it,bread jamun is ready.A simple instant sweet dish.

CHAW CHAW / MIXTURE / AN EVENING SNACK

2006-10-29T01:51:00.000-05:00

INGREDIENTS :

Besan or kadala mavu - 2 cups
Salt - a pinch
Chilli powder - 1/2 tsp
Ground Nuts - 1/4 cup (u can add more if u want)
Pottu kadala(Dalia) - 1/4 cup (u can add more if u want)
Curry leaves - 1 string
Avil(poha) - 1/4 cup
Oil - for Frying

METHOD :

1) Mix Besan,salt ,chili powder and little water and kneed well like we do for chapathi.

2) Heat oil in a kadai.Use Muruku mould's big and small hole plates for the
preparation.Make small balls and place it in the mould with the big hole first and press directly in to the hot oil.Deep fry it.Remove when its fried properly,remove on to a tray and sprinkle some chilli powder and salt on it,and then break it in to small pieces.

3) Repeat the same procedure with the moulds small hole plate and sprinkle some salt and chilli powder on it as soon as u remove from the kadai.then break it in to pieces.

4) Fry the ground nuts to golden colour,and sprinkle some salt and chilli powder.Salt and chilli powder should be sprinkled when it has some oil content on it,so that it gets a mix of salt and chilli taste.Then fry the pottu kadala till golden colour and repeat the above procedure.

5) For the avil,let the oil be very hot,put the avil, as soon as u put the avil,it will get puffed up.fry for few mins and take it out and repeat the same procedure.

6) Lastly fry the curry leaves to lightly crispy and add to the whole mixture.Mix
everything together,your Mixture is ready.Salt and chilli powder depends up on individual taste.