tag:blogger.com,1999:blog-50573756278160697062024-03-14T11:33:08.452+04:00Watz cooking in my Adukala?Adukala means Kitchen in 'Malayalam'.
So, welcome to 'My Kitchen'....
Tashttp://www.blogger.com/profile/11654313114372400289noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-5057375627816069706.post-67871371490474489072013-02-06T18:20:00.001+04:002013-02-06T18:22:42.206+04:00Thari Kachiyathu / Semolina Drink Recipe <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-LwTg9FFUN1s/URJmMKDS6wI/AAAAAAAAAQw/yjV5Dw9-EJI/s1600/Thari+Kachiyathu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-LwTg9FFUN1s/URJmMKDS6wI/AAAAAAAAAQw/yjV5Dw9-EJI/s640/Thari+Kachiyathu.jpg" width="640" /></a></div>
<br />
<br />
<br />
<br />
Thari Kachiyathu for Iftar..it's a real treat..To be honest, we have it for Iftar all 30 days of Ramadan..my kids and hubby love it equally..It's quite famous in the Malabar cuisine.<br />
<br />
The traditional recipe for Thari Kachiyathu is quite rich with onion sauteed in ghee and the texture is pretty thick..but for me I make it slightly lighter texture and omit the onions as well..This is how my family loves it..<br />
<br />
Let's have a look at my version of Thari Kachiyathu.<br />
<br />
Ingredients:<br />
<br />
1. Rava / Semolina - 1 tbsp<br />
2. Milk - 2 cups<br />
3. Water - 1/2 cup<br />
4. Sugar - 2 tbsp<br />
5. Cardamom powder - 1/2 tsp<br />
6. Cashewnuts and Raisins fried in ghee- 1 tsp each<br />
7. Salt - a pinch<br />
<br />
First take a sauce pan and add 1/2 cup of water to it. Now add the semolina and stir well. Keep on low flame for 2 mins. add the milk and stir well. Allow the milk to boil, add in cardamom, sugar,salt and fried nuts. Keep on low flame. for another 2 mins. Once the Thari Kachiyathu begins to thicken, remove from flame...<br />
<br />
Serve it warm...Enjoy...<br />
<br />
<br />Tashttp://www.blogger.com/profile/11654313114372400289noreply@blogger.com4tag:blogger.com,1999:blog-5057375627816069706.post-40080610602026665292013-01-24T21:42:00.000+04:002013-01-24T21:42:42.660+04:00Malabar Egg Curry<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ehvOu9I0I5I/UQFu0blRmeI/AAAAAAAAAQg/hSvCvNRBHRI/s1600/Malabar+Egg+Curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-ehvOu9I0I5I/UQFu0blRmeI/AAAAAAAAAQg/hSvCvNRBHRI/s640/Malabar+Egg+Curry.jpg" width="640" /></a></div>
<br />
<br />
Pathiri holds a prominent place in the famous Malabar cuisine...It's a must have in all salkaaram events and what if it happens to be a Puthiyapila salkaaram? Pathiri is to be dipped in fresh coconut milk just before serving. Yummy Pathiri and spicy chicken curry ..a real treat...<br />
<br />
It goes well for breakfast and dinner..When it's prepared for breakfast I normally serve it with egg curry. Not just any egg curry, the very delicious <b>Malabar Egg Curry</b>... Let's have a look at it..<br />
<br />
Ingredients:<br />
<ol>
<li>Egg -3</li>
<li>Shallots - 4/5 sliced</li>
<li>Green Chilly - 2 slices</li>
<li>Curry leaves- 1 sprig</li>
<li>Chilly powder - 1/4 tsp</li>
<li>Turmeric powder - 1/4 tsp</li>
<li>Salt</li>
<li>Oil</li>
<li>Coconut - 3 tbsp</li>
<li>Fennel seeds - 1/2 tsp</li>
<li>Shallot- 2</li>
<li>Garlic - 1 clove</li>
</ol>
<div>
First, grind the ingredients from 9 to 12 with little water to a fine paste. Take care to add the garlic in the end to avoid it's pungent flavor.</div>
<div>
<br /></div>
<div>
Take a sauce pan and heat some oil. Add the shallots, green chilly and curry leaves. Once the onion start turning brown, add the chilly and turmeric powder. Saute for another 2 mins. Now add around 1 cup of water to the mix. Add salt as required. When the water starts boiling, break the eggs and add them one by one to the gravy. Don't stir the gravy lest the eggs would break.</div>
<div>
<br /></div>
<div>
Keep on low flame for another 3 /4 mins. When the eggs get cooked, add the ground coconut mix to the gravy. Stir slowly and simmer for 1 min. Remove from flame..</div>
<div>
<br /></div>
<div>
Serve with Pathiri and a hot cup of tea ... Enjoy :)</div>
<div>
<br /></div>
Tashttp://www.blogger.com/profile/11654313114372400289noreply@blogger.com2tag:blogger.com,1999:blog-5057375627816069706.post-56876117237681919242012-09-20T22:15:00.000+04:002012-09-20T22:16:08.315+04:00Chicken Biriyani Recipe<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-gFBfaXxSj-4/UFiAFZpdfeI/AAAAAAAAAPw/9zkPOSDg1yg/s1600/Chicken+Biriyani+Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hea="true" height="480" src="http://2.bp.blogspot.com/-gFBfaXxSj-4/UFiAFZpdfeI/AAAAAAAAAPw/9zkPOSDg1yg/s640/Chicken+Biriyani+Recipe.jpg" width="640" /></a></div>
<br />
<br />
<br />
<div class="MsoNormal">
Last week, I was pondering over what to cook special for my family….Just a few days after E-id celebrations..Didn’t much feel like preparing the traditional Malabar recipe..My next thought was why not Hyderabadi Biriyani or something near <span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">J</span></div>
<div class="MsoNormal">
<span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;"><br /></span></div>
<div class="MsoNormal">
I am a big fan of Sanjeev Kapoor recipes..no doubts..thought of preparing this Easy and Spicy Chicken Biriyani by Sanjeev Kapoor…The only thing I have added is the Chicken stock cubes.....</div>
<div class="MsoNormal">
So, let’s get cooking !!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Basmati Rice - 2 cups<br />
Bay leaves - 2/3<br />
Cloves - 4/5<br />
Cumin seeds- 1 tsp<br />
Cinnamon - 1 small stick<br />
Cardamom - 2 /3<br />
Ginger Garlic paste - 1/2 tsp each<br />
<br />
Boneless chicken cubes - 500 gms</div>
<div class="MsoNormal">
Yoghurt -170 gms</div>
<div class="MsoNormal">
Onion sliced - 2 medium<br />
Fried onions - 2 medium<br />
Tomato - 2 medium -roughly chopped</div>
<div class="MsoNormal">
Green Chilly - 3 chopped<br />
Red chilly powder - 1 tsp<br />
Turmeric powder - 1/2 tsp<br />
Garam masala powder - 1/2 tsp<br />
Maggi Chicken stock cubes - 2<br />
<br />
Mint leaves - chopped - 1/2 cup<br />
Corriander leaves -chopped - 1/2 cup<br />
Rose water - 1 tbsp-to sprinkle over the rice<br />
Milk - 1 tsp<br />
Egg -bolied and sliced - 2<br />
<br />
Oil - 3 tbsp<br />
Ghee - 1 tbsp<br />
Salt - as required<br />
<br />
First, fry the onions (2 medium) till golden brown and keep aside.<br />
<br />
Next, boil the rice till half cooked and drain. Heat oil and ghee in a sauce pan. Add bay leaves, cinnamon, cloves and cardamom...Saute for a min or two...Add the sliced onions, green chilly, ginger paste and saute well till the onions turn brown..now add in the chicken cubes and saute well for 5 to 10 mins...Next add the chilly, turmeric and garam masala powder..saute well till the chicken gets coated with the masala...add in the chopped tomatoes and Maggi chicken stock cubes..Saute well till the cubes dissolve and get mixed with the masala... Finally, add in the yoghurt..add 1/2 cup of water. add salt to taste...mix well...cover and cook on low flame for say 10-15 mins till the chicken cubes are tender....One the water in the gravy, has almost dried up..add half the boiled rice...Sprinkle half the fried onions..1/2 tsp rose water, 1/2 tsp milk, coriander and mint leaves...garam masala powder...Add the remaining rice and repeat the same....Cover and keep on low flame for 10 mins. Remove from flame..<br />
<br />
Mix the rice well with the masala...serve hot....garnish with boiled eggs and yummy...enjoy the delicacy.... :)<br />
<br />
<br /></div>
<div class="MsoNormal">
<br /></div>
Tashttp://www.blogger.com/profile/11654313114372400289noreply@blogger.com2tag:blogger.com,1999:blog-5057375627816069706.post-81542421378242111872012-09-11T20:05:00.003+04:002012-09-14T12:54:12.973+04:00Vegetable Pulao Recipe<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-wlx9NVHG-4c/UFLwpDMBLmI/AAAAAAAAAPY/G0uHUWLggrg/s1600/Easy+Vegetable+Pulao.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-wlx9NVHG-4c/UFLwpDMBLmI/AAAAAAAAAPY/G0uHUWLggrg/s640/Easy+Vegetable+Pulao.jpg" width="640" /></a></div>
<br />
Yes.. this is a very Tasty Pulao recipe...A colourful treat..and as per taste you can add in the veggies you like...My children enjoy this meal...<br />
<br />
What more.. it's very easy to make 2...Let's have a look at it...<br />
<br />
Ingredients:<br />
<br />
<ul>
<li>Jeerakashaala rice - 1 cup</li>
<li>Onion - 1 medium--chopped finely</li>
<li>Chilly - 2 chopped</li>
<li>Carrot - half -finely chopped</li>
<li>Cardamom - 2/3</li>
<li>Cinnamon stick - 1 small piece</li>
<li>Cloves - 2</li>
<li>Chilly powder - 1/2 tsp</li>
<li>Turmeric powder - 1/4 tsp</li>
<li>Coconut milk powder - 2 tbsp</li>
<li>Curry leaves - 3/4</li>
<li>Water - 2 cups</li>
<li>Oil - 2 tbsp</li>
<li>Salt - as per taste</li>
</ul>
Preparation Method:<br />
<br />
First heat oil in a pan. Saute, cardamom, cinnamon and cloves for a min. Add in the chopped onions, green chilly, saute till the onion becomes translucent.<br />
<br />
Next add the carrots, saute for say 2 mins. Add the chilly and turmeric powder, saute. Mix the coconut milk powder in the 2 cups of water. One the carrots are half cooked, add the water and salt. Wait for the water to boil well. Next add the rice and curry leaves. Stir it well and set up to boil. Once, it starts boiling, cover and reduce the flame. Let it cook for 5 mins. Remove the cover, stir well. <br />
<br />
Cover again and keep for 2/3 mins. Remove from flame.<br />
<br />
Our Easy Veggie Pulao is ready... serve it with chilled Cucumber Raita...<br />
<br />
<br />
<br />Tashttp://www.blogger.com/profile/11654313114372400289noreply@blogger.com1tag:blogger.com,1999:blog-5057375627816069706.post-1263028306170131992012-09-02T21:24:00.002+04:002012-09-02T21:27:08.053+04:00<br />
Well, it's been quite sometime I have been away from blogging..School holidays, followed by the Holy month of Ramadan, E-id celebrations..<br />
<br />
Now back to square one.. School will be opening soon and all moms out there will be busy packing the snack boxes for our little ones..so why not try some Yummy snack box treats....<br />
<br />
Will be back soon..Tashttp://www.blogger.com/profile/11654313114372400289noreply@blogger.com1tag:blogger.com,1999:blog-5057375627816069706.post-23895042431549581642012-06-02T13:47:00.002+04:002012-06-02T13:47:55.961+04:00Chilly Chicken Sausage Fry<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Eb4X_EVsnVw/T8ng6c9R2kI/AAAAAAAAANg/uDG7MaQf1yQ/s1600/Chiily+Sausage+Fry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" rba="true" src="http://1.bp.blogspot.com/-Eb4X_EVsnVw/T8ng6c9R2kI/AAAAAAAAANg/uDG7MaQf1yQ/s640/Chiily+Sausage+Fry.jpg" width="640" /></a></div>
<br />
<br />
Sausage rolls ...I am sure it's an all time favourite with kids...What we have here is a spicy sausage dish..Yup, That's right Chilly Chicken Sausage Fry... It's a little twist to the normal sausage preparation.<br />
<br />
It's very easy to make and goes well as a Quick side dish..My kids love this..Let's have a quick look at it..<br />
<br />
Ingredients:<br />
<br />
<ol>
<li>Chicken Sausage - 400 gms -cut into slices of medium thickness</li>
<li>Garlic - 2 cloves chopped finely</li>
<li>Corriander leaves - 2 tbsp chopped</li>
<li>Red chilly powder - 1/2 tsp</li>
<li>Turmeric powder - 1/4 tsp</li>
<li>Pepper powder - 1/4 tsp</li>
<li>Oil - 2 tbsp</li>
</ol>
Preparation Method:<br />
<br />
Heat oil in a saucepan. Saute the chopped garlic for 2 mins. Add in the sliced sausages and saute. Next add the chilly and turmeric powder.<br />
<br />
Saute well for a minute. Add pepper and chopped corriander leaves. Keep on low flame for another 2 mins.<br />
Remove from flame...<br />
<br />
Serve it hot with Ghee Rice / Roti.. Our Chilly Chicken Sausage Fry is ready.... : )<br />
<br />Tashttp://www.blogger.com/profile/11654313114372400289noreply@blogger.com0tag:blogger.com,1999:blog-5057375627816069706.post-7845336862014188502012-05-05T22:10:00.001+04:002012-05-05T22:14:36.846+04:00Paneer Palak Recipe<br />
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-qlM5Eihj5IM/T6VsADc-rgI/AAAAAAAAANA/a0GuZtYgQmU/s1600/Palak+Paneer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-qlM5Eihj5IM/T6VsADc-rgI/AAAAAAAAANA/a0GuZtYgQmU/s640/Palak+Paneer.jpg" width="640" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Palak Paneer is a popular Indian dish consisting of spinach and cottage cheese. Must say, it's even more popular with my family. My kids just love this dish..Spinach is filled with vitamins, proteins, anti-oxidants and essential nutrients. <span style="color: black;">S<span style="font-size: 12px; line-height: 18px;">o I make sure this dish is prepared at least once every week.</span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12px; line-height: 18px;"><br /><span style="color: black;"></span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black; font-size: 12px; line-height: 18px;">This recipe is very simple to make and yet very delicious too....</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12px; line-height: 18px;"><br /><span style="color: black;"></span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black; font-size: 12px; line-height: 18px;">Ingredients:</span></span></div>
<div style="text-align: justify;">
<span style="color: black;"></span></div>
<ol>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black; font-size: 12px; line-height: 18px;">Spinach leaves - 2 bunch medium size</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black; font-size: 12px; line-height: 18px;">Paneer - 150 gm--chopped into small square pieces</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black; font-size: 12px; line-height: 18px;">Green chilly - 4</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black; font-size: 12px; line-height: 18px;">Garlic - 1 clove chopped finely</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black; font-size: 12px; line-height: 18px;">Cumin seeds - 1 tsp</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black; font-size: 12px; line-height: 18px;">Coriander powder - 1 tsp</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black; font-size: 12px; line-height: 18px;">Red chilly powder - 1/2 tsp</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black; font-size: 12px; line-height: 18px;">Turmeric powder - 1/4 tsp</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black; font-size: 12px; line-height: 18px;">Fresh cream - 1/2 cup</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black; font-size: 12px; line-height: 18px;">Salt- as required</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black; font-size: 12px; line-height: 18px;">Oil - 2 tbsp</span></span></li>
</ol>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black; font-size: 12px; line-height: 18px;">First, wash the spinach leaves well and drain in a colander. Heat water in a pan. When the water starts boiling, put the Palak leaves in the boiling water and remove from flame. Once the leaves turn dark green, drain and pour cold water over so that leaves retain its fresh green colour.</span></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12px; line-height: 18px;"><br /><span style="color: black;"></span></span></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black; font-size: 12px; line-height: 18px;">Next, grind the leaves and green chilly with 1/2 cup water and keep aside. Heat oil in a wok or sauce pan. Add in the cumin seeds. When the seeds start turning dark brown, add the chopped garlic and saute for a minute,</span></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12px; line-height: 18px;"><br /><span style="color: black;"></span></span></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black; font-size: 12px; line-height: 18px;">Now, add the coriander powder and turmeric powder and saute again for a minute. Next add the ground Palak to this mixture and stir well. Add the red chilly powder and 1/2 tsp salt. Allow this mixture to boil. </span></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12px; line-height: 18px;"><br /><span style="color: black;"></span></span></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black; font-size: 12px; line-height: 18px;">When the gravy starts boiling, add in the chopped Paneer, stir well. Keep on low flame for a min or two to allow the Paneer to absorb the flavour of the gravy. Next add the fresh cream, stir well and remove from flame.</span></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12px; line-height: 18px;"><br /><span style="color: black;"></span></span></span></div>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: black; font-size: 12px; line-height: 18px;">Enjoy the yummy Palak Paneer with hot Roti / Naan.</span></span></div>
<br />Tashttp://www.blogger.com/profile/11654313114372400289noreply@blogger.com0tag:blogger.com,1999:blog-5057375627816069706.post-61433845334652182242012-04-21T18:37:00.000+04:002012-04-21T18:38:09.164+04:00Achappam Recipe<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-eLrW1Uwc9dQ/T5LE3lYezJI/AAAAAAAAAM4/Ql_qaAWHJ70/s1600/Achappam+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" qda="true" src="http://4.bp.blogspot.com/-eLrW1Uwc9dQ/T5LE3lYezJI/AAAAAAAAAM4/Ql_qaAWHJ70/s640/Achappam+recipe.jpg" width="640" /></a></div>
<br />
Recently, when I went to a Baker's shop, I came across, this humble simple snack which used to be so common in our childhood days...My hubby happily bought them for me...I still remember, how my mom used to prepare crispy Achappams for Tea and how we used to just enjoy this crunchy snack..<br />
<br />
I wanted to make this and recreate the memories for my kids..For preparing Achappam, you need a special iron mould, which needs to be heated in the oil, then dipped into the batter and then back to the hot oil to fry them. You do need to have a lot of patience when you prepare them... : )<br />
<br />
So, let's have a look at it...<br />
<br />
Ingredients:<br />
<ol>
<li>Rice flour - 2 cups</li>
<li>Egg - 1 well beaten</li>
<li>Sugar - 2 tbsp</li>
<li>Black sesame seeds - 2 tbsp</li>
<li>Coconut milk -thick milk from 1 coconut</li>
<li>Salt - 1/4 tsp</li>
<li>Oil for deep frying</li>
</ol>
Preparation method:<br />
<br />
First , mix the rice four with half of the coconut milk and knead it well. Add the beaten egg to this mix and mix it well again. Now add in the remaining coconut milk, sesame seeds, sugar and salt and slowly stir it to a batter of medium thickness.<br />
<br />
Next, heat oil in a frying pan. Dip the iron mould in the heated oil. Keep the oil on low flame as we don't want our Achappams to burn. Then, dip three-fourth of the mould in the batter. Please take care that the mould should not be fully coated.Next, dip the mould coated with batter in the oil. Hold it for a min or two and shake the mould slightly. The Achappam will slide gently into the oil. Fry till it turns golden brown. Remove and drain on paper towel to remove excess oil.<br />
<br />
The mould needs to be heated each time before dipping it in the batter, or else the batter will not stick to the mould. Also, the same happens if the mould is over heated. <br />
<br />
Repeat the same with the remaining batter.. Serve them with Tea and enjoy a crunchy Tea time !!<br />
<br />Tashttp://www.blogger.com/profile/11654313114372400289noreply@blogger.com1tag:blogger.com,1999:blog-5057375627816069706.post-45723422092411974512012-04-11T19:02:00.000+04:002012-04-21T18:38:28.806+04:00Pachakkaya / Raw Banana Kofta<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-7BIeYDmm9yU/T4WcTkbdJ4I/AAAAAAAAAMw/FrT4b53Z6W4/s1600/Raw+banana+Kofta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" qda="true" src="http://4.bp.blogspot.com/-7BIeYDmm9yU/T4WcTkbdJ4I/AAAAAAAAAMw/FrT4b53Z6W4/s640/Raw+banana+Kofta.jpg" width="640" /></a></div>
<br />
<br />
It's been some time since I have been away..Got busy with home, kids..Schools have also reopened and back to our usual routine...<br />
<br />
Few days back, I was just pondering over any new veggie dish. I had just bought some Pachakkaya / Raw Banana and wanted to try out something new with this. Normally we don't have much options with this veggie...This recipe is very easy to prepare and goes well as a side dish with Pulao...<br />
<br />
Let's have a quick look at it..<br />
<br />
Ingredients:<br />
<br />
<ol>
<li>Pachakkaya / Raw Banana - 2</li>
<li>Bengal gram (Chana dal) - 1/2 cup</li>
<li>Onion - 1 halved and sliced</li>
<li>Green Chilly - 3 </li>
<li>Green cardamom - 2</li>
<li>Cinnamon stick - 1 small piece</li>
<li>Cloves - 2/3</li>
<li>Ginger / Garlic chopped - 1/2 tsp each</li>
<li>Corriander leaves - 1/2 cup chopped</li>
<li>Egg - 1 slightly beaten (optional)</li>
<li>Salt - as required</li>
<li>Oil - for deep frying </li>
</ol>
First, pressure cook dal along with onion, green chilly, whole spices , ginger, garlic and salt, till the dal gets cooked well. <br />
<br />
In the mean time, peel the raw banana and soak in salt water for say 15 mins. Then, chop into small pieces and steam till the banana gets cooked.<br />
<br />
Allow, the cooked dal and steamed banana to cool down. Once done, grind each seperately to a coarse paste.<br />
<br />
Mix them well. Add a slightly beaten egg to this mixture. You can always opt to omit the egg if not required. <br />
<br />
Add in the chopped corriander and mix this mixture well. Check the salt and add more if required.<br />
<br />
Now the kofta mix is ready. Heat the oil, make small dumplings from this kofta mixture and deep fry till golden brown.<br />
<br />
Serve it hot as a side dish with Pulao..Enjoy !!Tashttp://www.blogger.com/profile/11654313114372400289noreply@blogger.com1tag:blogger.com,1999:blog-5057375627816069706.post-90868892733217052262012-03-15T21:07:00.001+04:002012-03-15T21:08:26.811+04:00Brinjal Masala Curry<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-5d6VPCZPzHU/T2IajMZt3NI/AAAAAAAAAMQ/ZRbad_qBh38/s1600/Brinjal+Masala+Curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://1.bp.blogspot.com/-5d6VPCZPzHU/T2IajMZt3NI/AAAAAAAAAMQ/ZRbad_qBh38/s640/Brinjal+Masala+Curry.jpg" width="640" /></a></div> <br />
<br />
Brinjal or more commonly known "Baingan" is a native of India. They come in varying colours of purple..<br />
<br />
Whenever I go to the greengrocer, this brightly coloured vegetable always catches my attention, but I always end up making the very usual Baingan masala.. This time, I thought, why not give it a TWIST.. :)<br />
<br />
The result, I came up with a new spicy recipe--the "Brinjal Masala Curry".. My family just loved it.. This goes well with Chappati / Naan.<br />
<br />
Ingredients:<br />
<br />
<ol><li>Brinjal - 4/5 medium size</li>
<li>Onion - 1 medium size - halved and sliced</li>
<li>Green chilly - 2 chopped</li>
<li>Tomato - 1 medium chopped.</li>
<li>Garlic - 1 clove chopped </li>
<li>Tarmarind - half of a gooseberry size</li>
<li>Coconut milk - 1/2 cup</li>
<li>Fenugreek seeds - 1/4 tsp</li>
<li>Curry leaves- a handful</li>
<li>Chilly powder - 1/2 tsp</li>
<li>Corriander powder - 1 tsp</li>
<li>Eastern chicken masala powder - 1 tsp</li>
<li>Turmeric -1/4 tsp</li>
<li>Coconut oil- 4 tbsp</li>
<li>Salt as required</li>
</ol><br />
Preparation Method:<br />
<br />
First soak the tarmarind in 1/2 cup water. Next wash and slice the brinjals into thin circles. Add 1/4 tsp chilly powder, 1/4 tsp turmeric (apart from what is mentioned above) and a pinch of salt to the sliced brinjals, mix it well.<br />
<br />
Heat 2 tbsp of coconut oil in a frying pan and fry the brinjal slices on both sides till it turns light brown and crisp. Keep aside.<br />
<br />
Take a wok or sauce pan and heat 2 tbsp coconut oil. Add the fenugreek seeds, saute, add the sliced onions, green chilly,curry leaves and 1/2 tsp salt. Saute it well, till the onions start turning light brown...Now add the chopped tomatoes and saute well again. When the tomatoes get half cooked, add the chilly, corriander, turmeric and the chicken masala powder. Saute well again until the oil begins to seperate.<br />
<br />
Now add 1 cup of water and bring to boil. Add the strained tarmarind pulp and check the salt. Keep on low flame till the onion gets cooked and the gravy starts thickening. Add the coconut milk, mix well and last add the fried brinjal slices. Mix it carefully, taking care not to smash the brinjal slices.<br />
<br />
Simmer for another 2 mins.. Remove from flame..<br />
<br />
Serve with it hot with Roti/ Naan...enjoy the spicy ' Brinjal Masala Curry ' :)Tashttp://www.blogger.com/profile/11654313114372400289noreply@blogger.com0tag:blogger.com,1999:blog-5057375627816069706.post-37413298780455339932012-03-15T19:57:00.001+04:002012-03-15T19:59:41.622+04:00Recipe for Rasmalai<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-EappxVNL1EA/T2IQurliF3I/AAAAAAAAAMA/fKbuww6L4CM/s1600/Rasmalai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://1.bp.blogspot.com/-EappxVNL1EA/T2IQurliF3I/AAAAAAAAAMA/fKbuww6L4CM/s640/Rasmalai.jpg" width="640" /></a></div> <br />
<br />
Rasmalai is a very popular Indian dessert and more popular with my kids..They just love this yummy dessert..<br />
<br />
Well, Rasmalai can be made using milk powder or cottage cheese.. What I have used here is milk powder..and this is a very easy recipe too.. So, shall we begin?<br />
<br />
Ingredients:<br />
<br />
<ol><li>Milk powder - 1 cup</li>
<li>Egg - 1 lightly beaten</li>
<li>Flour - 1 tbsp</li>
<li>Baking powder - 1 tsp</li>
<li>Ghee -1 tsp</li>
<li>Milk - 5 cups</li>
<li>Sugar- 4/5 tbsp-as per taste</li>
<li>Cardamom powder - 1 tsp</li>
</ol>Preparation Method:<br />
<br />
First , you need to heat the milk in a saucepan and add sugar to it. Stir well till it dissolves. Keep on low flame.<br />
<br />
Now let's quickly move to make the dough.<br />
Mix well the milk powder, maida and baking powder. Add the lightly beaten egg and 1 tsp ghee to this mixture.<br />
<br />
Knead it well into a dough. Once the dough is ready. Divide it into small portions. Roll each portion slowly between your palms into small dumplings. You will able to make around 16-17 dumplings with this dough.<br />
<br />
Now, add the cardamom powder to the boiling milk. Next gently add the dumplings to the milk. Keep on low flame for around 5 mins till the dumplings start to increase in size. Simmer for another 2 mins. Remove from flame.<br />
<br />
Allow this to cool slightly..Then refrigerate and serve chilled !!Tashttp://www.blogger.com/profile/11654313114372400289noreply@blogger.com0tag:blogger.com,1999:blog-5057375627816069706.post-63202050481609905932012-03-06T19:51:00.002+04:002012-03-09T09:42:48.020+04:00Uzhunnu Vada Recipe<img border="0" src="http://3.bp.blogspot.com/-qGAGqpOgfvA/T1Yv_hmiZzI/AAAAAAAAALs/-qShPxscWzM/s640/Uzhunnu+Vada+recipe.jpg" /><br />
<br />
<br />
<br />
<br />
Few days back my hubby suggested why not go and have a vegetarian dinner...I was more than happy to hear that...<br />
<br />
It's been long since I had Uzhunnu Vada..so, why not order the same..In a few mins, hot crispy vadas were served..It was a real treat..All the time, while relishing those yummy vadas, I was getting ready to prepare the same for breakfast...<br />
<br />
My mom always makes crispy vadas and I also enjoy them but never tried them myself.<br />
<br />
Now, that I was all determined to try them for the Friday breakfast, there's no alternative to it.<br />
<br />
Let's check out this recipe.<br />
<br />
Ingredients:<br />
<ol><li>Urad dal - 2 cups</li>
<li>Green chilly - 2/3 chopped </li>
<li>Whole pepper - 2 tbsp</li>
<li>Curry leaves - 1 sprig</li>
<li>Salt - as required</li>
<li>Oil - for deep frying</li>
</ol>Preparation method:<br />
<br />
Soak the Urad dal overnight. Wash and grind well to a fine paste using little water say 4/5 tbsp and add more if required. The idea is the batter should be of medium thick texture.<br />
<br />
Once done, add in the green chilly, curry leaves, whole pepper and 1 tsp salt. Stir the batter well and add more salt if required.<br />
<br />
Next, heat the oil in a kadai. Wet your palms when shaping each patty to avoid the batter from sticking to the palm. Take a small amount of the batter and shape it into a small patty and make a hole in the middle of the patty. Slide the patty carefully into the hot oil. Fry till golden brown. Repeat the same for the remaining batter.<br />
<br />
Serve it hot with coconut chutney :)Tashttp://www.blogger.com/profile/11654313114372400289noreply@blogger.com1tag:blogger.com,1999:blog-5057375627816069706.post-56644119497190130802012-03-03T17:56:00.001+04:002012-03-03T17:59:01.681+04:00Bread and Butter Pudding<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-dwvVsHB_uOU/T1Ihzjtj0cI/AAAAAAAAALk/6uAFDeRMF_M/s1600/Bread+and+Butter+pudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-dwvVsHB_uOU/T1Ihzjtj0cI/AAAAAAAAALk/6uAFDeRMF_M/s640/Bread+and+Butter+pudding.jpg" uda="true" width="640" /></a></div> <br />
<br />
<br />
This weekend I was searching for some easy to make pudding with the available ingredients at home. I came across this bread and butter pudding recipe by <strong>Sanjeev Kapoor</strong>.<br />
<br />
This is a very easy pudding recipe and tasty too..All you need is bread, butter, milk, eggs and sugar. I am sure all are readily available at home. <br />
<br />
This pudding tastes better when served warm, but you can also serve it cold. It's a healthy pudding for kids.<br />
<br />
Let's have a quick look at this.<br />
<br />
Ingredients:<br />
<br />
<ol><li>Bread slices - 6</li>
<li>Butter - to generously butter the slices</li>
<li>Milk - 2 cups</li>
<li>Eggs - 2</li>
<li>Sugar - 7 tbsp</li>
<li>Vanilla essence - 1 tsp</li>
<li>Raisins - 1/2 cup</li>
</ol>First we need to remove the brown edges of the bread slices. Next, generoulsy butter the bread slices and make 3 sandwiches. Cut each sandwich into two diagonals, so that we get 4 triangles from each sandwich.<br />
<br />
Repeat the same with the remaining sandwiches. Now preheat the oven at 180 degrees for ten mins.<br />
<br />
Next heat the milk and add the sugar. Stir well till the sugar gets disolved. Now beat the eggs well with a fork. Add the beaten eggs to the hot milk and whisk it well. Add the vanilla essence.<br />
<br />
Next take your baking dish well greased with butter and place the triangles in a row so that one triangle will over lap the triangle in the next row. Pour the egg and milk mixture over the bread slices and press the bread slightly so that the most of the milk gets absorbed by the bread.<br />
<br />
Sprinkle the raisins generously on the top and bake for around 15 -20 mins till the bread starts turning golden brown and pudding is done.<br />
<br />
Serve it warm .. Enjoy the delicacy !!Tashttp://www.blogger.com/profile/11654313114372400289noreply@blogger.com2tag:blogger.com,1999:blog-5057375627816069706.post-37335825116740461242012-02-25T14:11:00.001+04:002012-02-27T21:30:40.394+04:00Malabar Coconut Rice<div class="separator" style="clear: both; text-align: center;"></div> <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-c_Nv_qwjOqQ/T0iyVs4XxvI/AAAAAAAAALc/bl4x15DHSOY/s1600/Malabar+Coconut+Rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-c_Nv_qwjOqQ/T0iyVs4XxvI/AAAAAAAAALc/bl4x15DHSOY/s640/Malabar+Coconut+Rice.jpg" width="640" /></a></div> <br />
<br />
Malabar Coconut Rice / Thenga choru is a very delicious rice dish. As the name suggests this is another Malabar treat. Goes well with spicy chicken curry, cucumber raita and corriander chutney.<br />
<br />
In my hometown, Kallumakaya / mussels dishes are very famous. We make the same rice for preparing Kallumakaya rice and then add the fried spicy mussels to this...Trust me, it's a real delicacy.<br />
<br />
Now that I don't have any mussels, for the time being I have made only the coconut rice.<br />
Let's have a quick look at this recipe.<br />
<br />
Ingredients:<br />
<br />
<ol><li>Jeerakashaala rice - 2 cups</li>
<li>Coconut milk- first extract- 2 cups</li>
<li>Coconut milk-second extract-2 cups</li>
<li>Onion - 1 thinly sliced</li>
<li>Green chilly - 1 chopped</li>
<li>Coriander powder - 1 tsp</li>
<li>Turmeric powder - 1 tsp</li>
<li>Fennel seeds - 1/2 tsp</li>
<li>Shallots - 4</li>
<li>Cloves - 3</li>
<li>Cinnamon sticks - 2 small pieces</li>
<li>Curry leaves - 1 sprig</li>
<li>Ghee - 2 tbsp</li>
<li>Oil - 2 tbsp</li>
<li>Salt as required</li>
</ol><div>First lets dry grind the ingredients from 6 - 9 and keep aside. </div><div><br />
</div><div>Heat ghee in a heavy bottomed vessel. Add the oil. Next add in the cloves and cinnamon and stir. </div><div>Now we have to add in the sliced onions and green chilly. Saute the onions till they turn translucent.Once done, add in the grinded ingredients and saute for a min or two.</div><div><br />
</div><div>Pour in the first extract and then the second extract. Add 1 1/2 tsp salt, mix well and bring to boil. Once the milk starts boiling well, add the drained rice and mix well. Add the curry leaves. Reduce flame, cover and cook for 5 mins. Remove the lid, stir well. Cover again and keep for 3/4 mins. Remove from flame.</div><div><br />
</div><div>Serve it hot with spicy chicken curry !!Enjoy...</div><div><br />
</div>Tashttp://www.blogger.com/profile/11654313114372400289noreply@blogger.com0tag:blogger.com,1999:blog-5057375627816069706.post-58453319794835282392012-02-15T17:16:00.001+04:002012-02-15T18:55:48.856+04:00Chana Masala<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Z9tbJ18akus/TzqlLiBAA7I/AAAAAAAAALE/ZzJhMHFZGyg/s1600/Chana+masala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-Z9tbJ18akus/TzqlLiBAA7I/AAAAAAAAALE/ZzJhMHFZGyg/s640/Chana+masala.jpg" width="640" yda="true" /></a></div> <br />
<br />
Chana masala or Chole masala is a very famous veggie dish in Indian Cuisine. This recipe hails from the state of Punjab in India.<br />
<br />
Chickpeas are rich in calcium and are one of the healthiest food source of dietary fibre. I am sure there are different recipes for preparing Chana masala. What I have here is <strong>Chana masala--My Mom style..</strong><br />
<br />
My hubby and kids are always hands up for non veg but this is one of the few veggie dishes they enjoy..<br />
<br />
This is a very tasty and nutritious recipe.. This goes well with hot Bhatura, Rotis or Poori...<br />
<br />
Ingredients:<br />
<br />
<ol><li>Chana / White Chick Peas - 1 cup</li>
<li>Onion - 1 large sliced</li>
<li>Tomatoes - 2 medium</li>
<li>Green chilly - 2 chopped</li>
<li>Curry leaves - 1 sprig </li>
<li>Dhanya leaves chopped - 2 tbsp</li>
<li>Ginger Garlic chopped- 1 tsp each</li>
<li>Chilly powder - 1 tsp</li>
<li>Turmeric powder - 1/4 tsp</li>
<li>Mustard seeds- 1 tsp</li>
<li>Urad dal - 1 tbsp</li>
<li>Coconut milk - 1/2 cup</li>
<li>Oil - 2 tbsp</li>
<li>Salt as required.</li>
</ol>What I have used here is the canned chickpeas. If you will be using the dried chickpeas, do remember to soak it overnight..<br />
<br />
All right, lets get cooking.. Take a sauce pan. Heat oil, add the mustard seeds. Once they stop spluttering, add the urad dal. Saute for a minute or two till the urad dal starts turning golden brown. <br />
<br />
Next add the chopped dhaniya and curry leaves and saute for 2 mins. Now add in the sliced onions, green chilly and ginger garlic. Saute this well till the onion starts turning golden brown. Now you can add in the chopped tomatoes, saute well till the tomatoes get half cooked. Next it's time to add the chilly and turmeric powder. Add 1/2 tsp salt. Once the onion tomato mixture gets coated well with the masala, add in the chickpeas. <br />
<br />
Add water and pressure cook till the chick peas gets cooked well.Now you can add the coconut milk and simmer for 5 mins. Check the salt and add if required. Remove from flame and serve with hot Poori / Chappati....enjoy !!Tashttp://www.blogger.com/profile/11654313114372400289noreply@blogger.com1tag:blogger.com,1999:blog-5057375627816069706.post-6845600256057719492012-02-09T23:09:00.013+04:002012-02-14T19:44:56.429+04:00Varutharacha Meen Curry / Fish in Roasted Coconut Gravy<div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-voJrEjIsRNs/TzqBMU9XFfI/AAAAAAAAAJk/8iFU_DM4dxM/s1600/Varutharacha+Meen+Curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-voJrEjIsRNs/TzqBMU9XFfI/AAAAAAAAAJk/8iFU_DM4dxM/s640/Varutharacha+Meen+Curry.jpg" width="640" yda="true" /></a></div> <br />
<br />
Varutharacha meen curry and hot Ari Pathil...This is a famous Malabar combination...it's equally welcome for breakfast and dinner.<br />
<br />
Although I am not fond of fish, I enjoy trying out different fish recipes for my hubby dear, who in fact enjoys them. Here I have used roasted coconut and this adds a special flavor to the dish...<br />
<br />
Ingredients:<br />
<span style="font-family: ""Times New Roman"", "serif";"> </span><br />
Black Pomfret – 4 slices of medium thickness<span style="font-family: ""Times New Roman"", "serif";"> </span><br />
Onion – 1 large- sliced<br />
Tomato- 1 medium chopped<br />
Green chilly – 2 chopped<br />
Ginger garlic chopped – 1 tsp each<br />
<span style="font-family: ""Times New Roman"", "serif";"><span style="mso-spacerun: yes;"> </span></span>Fenugreek seeds- ¼ tsp<br />
Chilly powder – 1 tsp<br />
Corriander powder – ½ tsp<br />
<span style="font-family: ""Times New Roman"", "serif";"><span style="mso-spacerun: yes;"> </span></span>Turmeric powder – ¼ tsp<br />
Curry leaves - a handful<br />
Oil – 2 tbsp<br />
<span style="font-family: ""Times New Roman"", "serif";"> </span>Salt – as required<br />
<br />
For the roasted coconut paste:<br />
<div style="text-indent: -0.25in;">1.<span style="font-family: ""Times New Roman"", "serif";"> </span>Grinded coconut – 4 tbsp</div><div style="text-indent: -0.25in;">2.<span style="font-family: ""Times New Roman"", "serif";"> </span>Shallots whole – 3 / 4</div><div style="text-indent: -0.25in;">3.<span style="font-family: ""Times New Roman"", "serif";"> </span>Fennel seeds – 1 / 2 tsp</div><div style="text-indent: -0.25in;"><br />
</div>Clean the fish and cut into 4 slices of medium thickness.<br />
<br />
First let us prepare the coconut paste. Take a fry pan or wok. Add the grinded coconut, shallots and fennel seeds. Dry roast the coconut on low flame till it turns golden brown. Remove from flame.<br />
Once the roasted coconut cools down grind it with little water to make a fine paste. <br />
<br />
Now take the sauce pan and heat the oil. Add the fenugreek seeds. Sauté for a min. Add in the sliced onions, green chilly and ginger garlic. Sauté well till the onion turns golden brown. Now add in the chopped tomatoes and sauté. Next add the chilly powder, coriander powder and turmeric powder. Sauté well till the tomatoes get mashed up.<br />
<br />
Add 1 1/2 cup of water. Add 1/2 tsp salt. Cover with lid and cook. Once the onion and tomatoes get really cooked, add in the fish pieces. Cover and cook on low flame till the fish gets cooked. Now add the grinded coconut paste and mix. Add curry leaves and simmer for 5 mins till the gravy gets a little thick. Remove from flame.<br />
<br />
Serve it warm with Ari pathil / Roti… Enjoy the delicacy !!<br />
<br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div>Tashttp://www.blogger.com/profile/11654313114372400289noreply@blogger.com2tag:blogger.com,1999:blog-5057375627816069706.post-37244477822505910532012-02-04T21:56:00.002+04:002012-02-14T19:48:05.275+04:00Chocolate chip cupcakes<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-nqSeU1he6pU/TzqCJMgfycI/AAAAAAAAAJs/6ArpdMwDZXI/s1600/Chocolate+chip+cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-nqSeU1he6pU/TzqCJMgfycI/AAAAAAAAAJs/6ArpdMwDZXI/s640/Chocolate+chip+cupcakes.jpg" width="640" yda="true" /></a></div> <br />
<br />
<br />
Chocolate chips could be a reason for a child to smile... Yes, it's a little treat for them..My little ones are always fond of chocolate chip cakes and cookies..<br />
<div><br />
</div><div>Today's adukala recipe is dedicated to all the little ones out there ......Myself, I am always curious to know the origin of recipes..how the flavours were invented, why the ingredients were selected..I did a little bit of home work and came across this story which I would like to share with all the lovely mothers who would love to narrate it to their kids...</div><div><br />
</div>Well.... this story dates back to 1933, one fine day, a wonderful lady called RUTH GRAVES wanted to bake some cookies which required some baker's chocolate. Oops ! she ran out of these..so, she decided to chop up some chocolate bar which she hoped would melt into the dough and turn out right for her cookies...But fortunately for her, we must say, all of it didn't melt completely.. There were bit of chocolates here and there which nestled just perfectly into the golden cookies and guess what ?? it turned out to be an instant hit .."The chocolate chip cookies"<br />
<br />
Here, I have tried out the cup cakes using milk chocolate chips..I am sure there are varieties of choclate chips available in the market..<br />
<br />
Ingredients:<br />
<ol><li><div dir="ltr" style="text-align: left;" trbidi="on">Powdered sugar - 1/2 cup</div></li>
<li><div dir="ltr" style="text-align: left;" trbidi="on">Butter - 110 gm (melted at room temperature)</div></li>
<li><div dir="ltr" style="text-align: left;" trbidi="on">Eggs - 2</div></li>
<li><div dir="ltr" style="text-align: left;" trbidi="on">Flour - 1 1/2 cup</div></li>
<li><div dir="ltr" style="text-align: left;" trbidi="on">Baking powder - 1 1/2 teaspoon</div></li>
<li><div dir="ltr" style="text-align: left;" trbidi="on">Chocolate chips - 1/2 cup</div></li>
<li><div dir="ltr" style="text-align: left;" trbidi="on">Milk - 1/2 cup</div></li>
<li><div dir="ltr" style="text-align: left;" trbidi="on">Vanilla essence - 1 teaspoon</div></li>
<li><div dir="ltr" style="text-align: left;" trbidi="on">Confection sugar</div></li>
<li><div dir="ltr" style="text-align: left;" trbidi="on">Salt - 1/2 teaspoon</div></li>
</ol><div dir="ltr" style="text-align: left;" trbidi="on">Preparation:</div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
</div><div dir="ltr" style="text-align: left;" trbidi="on"> Preheat the oven to 180 degrees for 10 mins. Take a medium bowl and beat the melted butter and sugar till the mixture becomes really fluffy. Please note that the butter needs to be melted at room temperature to get the best texture.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
</div><div dir="ltr" style="text-align: left;" trbidi="on">Add the eggs one by one into the butter mix and beat it well.</div><div dir="ltr" style="text-align: left;" trbidi="on">Sift together flour, baking powder and salt. Stir in this mixture in to the butter and egg batter. Add in enough milk just to get the right texture.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
</div><div dir="ltr" style="text-align: left;" trbidi="on">Gently fold in half the chocolate chips. Scoop equal measures of the batter into the cup cases.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
</div><div dir="ltr" style="text-align: left;" trbidi="on">Sprinkle the remaining choclate chips on the top of each cupcake case. Bake them at 180 degrees for 10-15mins till they have fully risen and turned golden brown. Remove and let it cool.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br />
</div><div dir="ltr" style="text-align: left;" trbidi="on">Shower the confection sugar on the cup cakes just before serving...</div>Tashttp://www.blogger.com/profile/11654313114372400289noreply@blogger.com0tag:blogger.com,1999:blog-5057375627816069706.post-18164002585211641542012-02-03T13:23:00.003+04:002012-02-14T19:50:28.324+04:00Easy Praline Pudding <br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-yLLaRHMcunw/TzqCtOj7veI/AAAAAAAAAJ0/BXcOHHzG8Aw/s1600/Praline+pudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-yLLaRHMcunw/TzqCtOj7veI/AAAAAAAAAJ0/BXcOHHzG8Aw/s640/Praline+pudding.jpg" width="640" yda="true" /></a></div> <br />
<br />
<br />
<br />
Puddings or desserts are always a delight to have.. My hubby and kids.. they just love the desserts made at home..Whenever I am invited over for lunch or if we go out for for dinner, I always make sure there is sufficient space left for the yummy desserts..<br />
<br />
It's always a pleasure for me to try out different desserts. I guess we are all familiar with the good old china grass. Well, why don't we give it a twist and try our pudding with a Praline topping.<br />
<br />
China grass is another name for agar agar which is a gelatine extracted from seaweed. Praline is a confection which is prepared from sugar syrup and nuts. We can use cashew or almonds. Here I have used cashew nuts.<br />
<br />
So, let's try out this easy "Praline Pudding"<br />
<br />
Ingredients:<br />
<ol><li>China grass - 10gm</li>
<li>Milk - 1/2 litre</li>
<li>Sweetened condensed milk - 1 big tin - 395 gm</li>
<li>Cashew nuts - 4tbsp</li>
<li>Sugar - 4/5 tbsp</li>
</ol>Preparation method:<br />
<br />
Let's first prepare the praline. What we need to do is prepare the caramel sauce.<br />
<br />
Take your sauce pan. Add the sugar and pour water just enough to dissolve the sugar. Turn on the flame and heat it. Stir till the sugar gets dissolved.<br />
<br />
Once the sugar gets dissolved and the sugar syrup starts boiling, stop stirring with the spoon as this will cause the sauce to crystalize. <br />
<br />
When the sauce starts turning light brown add in the whole cashews and remove from flame. <br />
What we need to take care is that the sauce must not turn dark brown as this might cause the cashews to burn.<br />
<br />
Pour this mixture into a plate lined with parchment paper. Once it cools , break into small pieces and pulse in the grinder so that we get a coarse mixture of the praline. Store in an airtight container. <br />
<br />
Next, lets move on to make the pudding. First, we need to dissolve the china grass. So, what we need to do is soak the china grass in 1 cup of water for 15-20 mins. Then just heat this mixture till the china grass completely dissolves. <br />
<br />
Next take the milk in a saucepan and add in the condensed milk. Mix it well and let it boil for say 5 mins.Remove from flame. Immediately add the dissolved china grass mix to this boiled milk and stir well so that it gets comletely mixed with the milk. Please note that while mixing the dissolved china grass with milk, both needs to be of the same temperature to avoid hardening of the china grass.<br />
<br />
Take care not to boil the milk once you have added the china grass as the milk might curdle. Now pour the pudding mix into a serving dish. Let it cool and then refrigerate. Serve it cold with a generous topping of the yummy Praline.Tashttp://www.blogger.com/profile/11654313114372400289noreply@blogger.com4tag:blogger.com,1999:blog-5057375627816069706.post-36327998089503539672012-01-28T15:03:00.001+04:002012-02-14T19:52:03.599+04:00Beetroot Raita<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Ud6Li5v8ntk/TzqDEEGsMHI/AAAAAAAAAJ8/XWdbYzgFJ14/s1600/Beetroot+Raita.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-Ud6Li5v8ntk/TzqDEEGsMHI/AAAAAAAAAJ8/XWdbYzgFJ14/s640/Beetroot+Raita.jpg" width="640" yda="true" /></a></div> <br />
<br />
Allright, lets get a little healthy today...Yes, that's right , I made a very nutritious recipe..It's called the<br />
"Beetroot Raita". <br />
<br />
This is a very tasty veggie dish and also easy to prepare. This is a side dish and goes well with rice or chappatis. This recipe was handed over by my dear Mom..<br />
<br />
We all know that Beetroot is rich in a variety of nurients and boosts our immune system. So, this is a must have for our little ones..and know what? the reddish purple colour is also very tempting for our kids to try this out.<br />
<br />
My hubbys enjoys it with hot chappatis..We normally have it for lunch...<br />
<br />
<br />
Ingredients:<br />
<ol><li>Beetroot -2 medium finely chopped</li>
<li>Onion - 1 large finely chopped</li>
<li>Green chilly - 2 chopped</li>
<li>Curry leaves - a handful</li>
<li>Mustard seeds - 1 tsp</li>
<li>Dry red chilly - 2/3</li>
<li>Coconut oil - 3 tbsp</li>
<li>Yoghurt - 1 cup</li>
<li>Salt - as required</li>
</ol>Preparation method:<br />
<br />
First, take your wok and heat 2 bsp oil. Now add in the onions, green chilly and saute it well. Once the onions start turning golden brown, add in the chopped beetroot. Add 1/2 tsp salt and saute it well again. Cover with lid and keep on low flame for 5-10 mins. Do saute in between. Check the salt and add more if required. Once the betroot is done, remove from flame and keep aside.<br />
<br />
Once it has cooled down, now we need to add the yoghurt. Mix it really well so that the beetroot gets really mixed.<br />
<br />
Next we need to temper the mustard seeds, curry leaves and dry red chilly in the remaining 1 tbsp coconut oil and pour over the beetroot yoghurt mix. "Beetroot Raita is ready " ....<br />
<br />
Refrigerate it for half an hour..Serve it with hot chappatis or rice...Tashttp://www.blogger.com/profile/11654313114372400289noreply@blogger.com0tag:blogger.com,1999:blog-5057375627816069706.post-16822593908051643022012-01-27T17:37:00.003+04:002012-02-14T19:57:20.596+04:00Malabar Chicken Stew <span id="goog_1305429327"></span><span id="goog_1305429328"></span> <br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-rFj-ACD2d_k/TzqEUaq3qyI/AAAAAAAAAKE/g63ihw0dfYA/s1600/Malabar+chicken+stew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-rFj-ACD2d_k/TzqEUaq3qyI/AAAAAAAAAKE/g63ihw0dfYA/s640/Malabar+chicken+stew.jpg" width="640" yda="true" /></a></div> <br />
<br />
Wow! what a delicious breakfast it was ! Hot appam and yummy chicken stew...what's better to start a lovely Friday with.<br />
<br />
I am sure we have come across different varieties of stew. What we have here today is the very famous "Malabar Chicken Stew ". This goes well with our yummy Ghee rice, Appam , Pathiris...Yes, the list goes long...<br />
<br />
Coconuts grow in abundance in Kerala, and consequently coconut milk is used in abundance in all our dishes, especially in Malabar. Guess, we all are used to our ready made coconut milk powder, which is so easily available, but try out this stew with the thick fresh coconut milk ..It does taste great !<br />
<br />
Why don't we try it out....<br />
<br />
Ingredients:<br />
<ol><li>Chicken - 500 gms</li>
<li>Onion - 2 medium sliced</li>
<li>Potato - 1 large chopped</li>
<li>Ginger garlic chopped - 1tsp each</li>
<li>Green chilly- 5/6 as per your spice meter</li>
<li>Curry leaves- a handful</li>
<li>Corriander leaves chopped - 1 tbsp</li>
<li>Coconut milk - 1 cup</li>
<li>Whole pepper - 8</li>
<li>Cinnamon stick - 1 small piece</li>
<li>Cloves - 3 pieces</li>
<li>Pepper powder - 1/2 tsp</li>
<li>Garam masala powder - 1/4 tsp</li>
<li>Oil - 2 tbsp</li>
<li>Salt as required</li>
</ol>Preparation method:<br />
<br />
First clean the chicken, cut into medium size pieces. Wash and drain in a colander.<br />
<br />
Heat oil in your cooking pan. Add the whole spices - pepper, cinnamon and cloves. Fry for 1 min. Once, you start getting the aroma of the whole spices, add in the sliced onions, green chilly, ginger garlic and curry leaves.<br />
<br />
Saute it well, till the onions start turning golden brown. Now add in the chopped potatoes. Saute it well again.<br />
<br />
Now, add the chicken pieces and mix it well, so that the onion mix gets coated well over the chicken. Saute for another 5 mins. Now add water, just enough to cover the chicken. Add 1/2 tsp salt.<br />
<br />
Once the water starts boiling, lower the flame and cover the pan. Once the chicken gets cooked, add the coconut milk, pepper powder and garam masala powder. Check the salt.<br />
<br />
Once the stew starts boiling, remove from flame and garnish with chopped corriander leaves.<br />
<br />
Serve it hot with Appam / <a href="http://myadukala.blogspot.com/2011/12/ghee-rice.html">Ghee Rice</a> ....Tashttp://www.blogger.com/profile/11654313114372400289noreply@blogger.com0tag:blogger.com,1999:blog-5057375627816069706.post-570690369352121112012-01-21T10:20:00.002+04:002012-02-14T19:59:07.348+04:00Breaded Chicken Pockets<div dir="ltr" style="text-align: left;" trbidi="on"> <br />
<div class="separator" style="clear: both; text-align: center;"></div> <br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-1vbzrCQ71bI/TzqEuzOOQ0I/AAAAAAAAAKM/oK7LCY3nVmU/s1600/breaded+chicken+pockets+new.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="460" src="http://2.bp.blogspot.com/-1vbzrCQ71bI/TzqEuzOOQ0I/AAAAAAAAAKM/oK7LCY3nVmU/s640/breaded+chicken+pockets+new.jpg" width="640" yda="true" /></a></div> <br />
<br />
I am across this recipe when my dear colleague a few days back, got us these delicacy appetizers. It tasted great!<br />
<br />
I immediately asked her what's this? something very new..Oh...these are sandwiches with chicken mayo, she said..<br />
<br />
No, I told myself..this appetizer deserves much more attention.. Yes, I renamed them on the spot ... From now, these will be called " Breaded Chicken Pockets"<br />
<br />
The very next day, I made it for my son's lunch box or I must say snack box as he get's back home by 2:00, right in time for lunch. He told me, ma it rocks!! me and my friends ..we enjoyed it! I was so happy to see that smile on his face.<br />
<br />
Yesterday, I made them again..and my hubby and kids just enjoyed them...<br />
<br />
So, lets see how do we go about it...<br />
<br />
Ingredients:<br />
<br />
<ol><li>Chicken Filling</li>
<li>Sliced bread - 1 jumbo pack</li>
<li>Eggs - 3 well beaten</li>
<li>Cream cheese spread - just enough to seal the edges</li>
<li>Mayonnaise - just enough to spread in the sandwiches</li>
<li>Bread crumbs</li>
<li>Oil - for deep frying</li>
</ol>Preparation method:<br />
<br />
All right, first step is to prepare the <a href="http://myadukala.blogspot.com/2012/01/chinese-chicken-filling.html">Chicken filling</a>.<br />
<br />
Each pocket requires two slices of bread. First we needs to cut ot a circle from each slice.<br />
<br />
You can do this by using a cup or lid with a sharp edge. Repeat the same till your have a pair of circles for the number of pockets you wish to make.<br />
<br />
Take the first circle, apply the cream spread on the edges of the circle. Cover it with the other half and seal the circle. Now lets call this the pocket.<br />
<br />
Repeat the same for the other circles. Once you are done, dip each pocket in the beaten eggs and roll it in the breadcrumbs.<br />
<br />
Once all the pockets are done, Deep fry each pocket, till it turns golden brown. Cut the fried pockets into 2 equal halves. Slightly open the middle of the pocket with a knife , taking care not to open the edges.<br />
<br />
Apply a layer of mayonnaise and stuff in the chicken filling. Repeat the same with all the other pockets.<br />
<br />
Voila !! our breaded chicken pockets are ready !! <br />
<br />
Serve them hot !! with ketchup.... :)<br />
<br />
<br />
<br />
<br />
</div>Tashttp://www.blogger.com/profile/11654313114372400289noreply@blogger.com3tag:blogger.com,1999:blog-5057375627816069706.post-32126041898290474732012-01-20T07:21:00.004+04:002012-02-14T21:03:38.041+04:00Chinese Chicken Filling<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-B4sNsDysIhk/TzqT0fjVo9I/AAAAAAAAAKU/9-CR7fH2BkI/s1600/chinese+chicken+filling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-B4sNsDysIhk/TzqT0fjVo9I/AAAAAAAAAKU/9-CR7fH2BkI/s640/chinese+chicken+filling.jpg" width="640" yda="true" /></a></div> <br />
<br />
Oops ! Looks like I have been away for a while. Got really tied up with work for the last two weeks..<br />
Now, it's week end again...<br />
<br />
Well, let's see what's cooking today? Let's cook something Chinese..Yup, let's make a Chinese chicken filling.I am sure we all are fond of Chinese appetizers.<br />
<br />
This chicken filling goes well with springrolls and also tastes great in sandwiches. As the veggies are added, the nutrition count is also good..<br />
<br />
So, lets check out this recipe.<br />
Ingredients<br />
<br />
<ol style="text-align: left;"><li>Boneless chicken - 250 gm</li>
<li>Onion chopped - 2 medium</li>
<li>Carrot - 1/2 finely chopped</li>
<li>French beans - 3 finely chopped</li>
<li>Capsicum small - 1/2 finely chopped</li>
<li>Ginger garlic - 1 tsp finely chopped</li>
<li>Oil - 2 tbsp</li>
<li>Soya sauce - 2 tbsp</li>
<li>Pepper powder - 1 tsp </li>
<li>Salt - as required</li>
</ol>Preparation Method:<br />
<br />
Clean the chicken and cut into medium pieces. Wash and drain in a cloander.<br />
<br />
Cook the chicken with 1/4 tsp salt, ginger garlic and little water. Once cooked, let it cool and shred into small pieces. Keep aside.<br />
<br />
Take a wok or fry pan. Heat the oil and saute the onions first. Once the onion start turning slightly brown, add in the carrot and beans. Saute again. Add 1/4 tsp salt. Once the veggies get half cooked, add in the shredded chicken pieces and mix it well.<br />
<br />
Now add the soya sauce and saute again till the chicken and veggies gets mixed well with the soya sauce.<br />
Next add in the capsicum and mix well. Add the pepper powder. Mix it well again.<br />
<br />
Keep on flame for 1 min and remove from flame.<br />
<br />
We don't want the capsicum to get over cooked as it gives away the fresh flavour.<br />
<br />
There .. Our chinese chicken filling is ready....!!</div>Tashttp://www.blogger.com/profile/11654313114372400289noreply@blogger.com0tag:blogger.com,1999:blog-5057375627816069706.post-52282130181411759082011-12-31T19:35:00.003+04:002012-02-14T21:08:43.451+04:00Thalassery Chicken Dum Biriyani<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-l-KGLqM6mxo/TzqU__2q9UI/AAAAAAAAAKk/jv8JjXhho2s/s1600/Thalassery+chicken+biriyani.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-l-KGLqM6mxo/TzqU__2q9UI/AAAAAAAAAKk/jv8JjXhho2s/s640/Thalassery+chicken+biriyani.jpg" width="640" yda="true" /></a></div> <br />
<br />
Well, it's <span style="color: #351c75;"><strong>New Year Eve</strong></span> today. Guess, we all have our New Year Resolutions ready. Just in case,before any Resolutions for Weight loss are made why not try the famous "Thalassery Biriyani" :)<br />
<br />
Yup, that's right!What's more to look forward to a Malabar wedding than to enjoy the famous and delicious Biriyani!!<br />
<br />
In my hometown, we have another special dish known as 'Aleesa', which is served as the first course before the Biriyani. Insha'Allah, I will be posting this recipe in the near future.<br />
<br />
Mutton Biriyani and Chicken Biriyani are equally famous. For the time being, let's try out the Chicken Biriyani<br />
<br />
Ingredients:<br />
<br />
<u>For Masala:</u><br />
<br />
Onion - 5 big sliced finely<br />
Tomato - 3 large<br />
Green Chilly - 10 -grinded<br />
Ginger Garlic paste - 1 tbsp<br />
Chopped Corriander and Mint leaves - 3 tbsp<br />
Lemon Juice - juice of 1 medium sized lemon<br />
Garam Masala powder - 1/2 tsp<br />
RKG / Ghee - 2 tbsp<br />
Oil - 2 tbsp<br />
<br />
<u>Chicken Fry</u><br />
<br />
Chicken - medium sized pieces - 1 kg<br />
Chilly powder - 1 tsp<br />
Turmeric powder- 1/2 tsp<br />
Ginger garic paste - 1 tsp<br />
Salt - 1/2 tsp<br />
<br />
<u>For Dum:</u><br />
<br />
Fried onions - 2 medium<br />
Fried cashew nuts and raisins - 1/2 cup each<br />
Chopped Corriander and Mint leaves - 3 tbsp each<br />
Yellow colour - as required<br />
Garam masala- as required<br />
<br />
Preparation Method:<br />
<br />
First step is to prepare the <a href="http://myadukala.blogspot.com/2011/12/ghee-rice.html">Ghee Rice</a>.<br />
<br />
Next, lets keep the Dum ingredients ready.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-FWHRvWr2oxk/Tv73dt-D_2I/AAAAAAAAAGk/gdOQHH14hrA/s1600/Dum+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" rea="true" src="http://4.bp.blogspot.com/-FWHRvWr2oxk/Tv73dt-D_2I/AAAAAAAAAGk/gdOQHH14hrA/s320/Dum+ingredients.jpg" width="240" /></a></div><br />
Dum ingredients include fried cashew and raisins, fried onions, yellow colour and garam masala powder.<br />
While frying the onions sprinkle little salt over the onions so that they remain crisp.<br />
<br />
Next to prepare the chicken. Clean the chicken and cut into medium sized pieces and drain.<br />
Cook the chicken with chilly powder, turmeric, salt and little water. Once the chicken is ready, fry the chicken pieces and keep aside.<br />
<br />
Here we needs two large cooking pans. Once for making the ghee rice and the other for making the masala.<br />
<br />
Heat the ghee and oil required for making the masala. Saute the onions, grinded green chillies and ginger garlic paste well till the onions start becoming translucent. Cover with lid and keep on low flame, so that the onions gets cooked really well and changes its clour to dark brown. Take care not to burn the onions. The masala tastes as good as how well the onions are sauted. Next add the chopped tomatoes and saute well again. Add the chopped leaves, garam masala powder, lemon juice, salt as required.<br />
<br />
Cover with lid and keep on low flame, till the tomatoes are well cooked and gets smashed well in the masala.<br />
Now, add the fried chicken. Mix well till the masala gets coated well on the chicken. Cover, keep on low flame till there in no excess water and the masala gets dry.<br />
<br />
All, right, take a deep breath, we are going towards the finishing step which is called the DUM. :)<br />
<br />
First, lets layer the masala with one level of rice. Put the dum ingredients on the rice- few cashews and raisins, chopped dhanya and mint leaves, sprinkle of food colour- this actually depends on how yellow you like your Biriyani to be, few fried onions, sprinkle of garam masala powder.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-jZMJC3t4z58/Tv79Hj6KYBI/AAAAAAAAAG8/vMl6eOGmpbo/s1600/Chicken+Biriyani+dum.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" rea="true" src="http://4.bp.blogspot.com/-jZMJC3t4z58/Tv79Hj6KYBI/AAAAAAAAAG8/vMl6eOGmpbo/s320/Chicken+Biriyani+dum.jpg" width="240" /></a></div><br />
<br />
Next we have to repeat the process, layer of rice then the dum ingredients, till the last level will be the dum.<br />
<br />
Cover with lid, and keep on very low flame for around 5 mins. Remove from flame.<br />
<br />
Now we have to remove the rice and move into another pan. Mix the rice well so that all our dum ingredients gets mixed well. Please note that Masala and Biriyani rice are served sperately.<br />
<br />
Our Thalassery Biriyani is ready !! Serve it hot with cucumber raita and spicy corriander chutney.....<br />
<br />
<span style="color: #4c1130;"><strong>" Wishing you all a very Happy and Prosperous 2012 !!! " </strong></span> <br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
</div>Tashttp://www.blogger.com/profile/11654313114372400289noreply@blogger.com6tag:blogger.com,1999:blog-5057375627816069706.post-17538779883470538782011-12-29T21:21:00.003+04:002012-02-14T21:11:13.907+04:00Baked Cheese Pasta<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-hc0Y_ktbnUs/TzqVlu8nImI/AAAAAAAAAKs/Y3AbS5UrBk0/s1600/baked+cheese+pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-hc0Y_ktbnUs/TzqVlu8nImI/AAAAAAAAAKs/Y3AbS5UrBk0/s640/baked+cheese+pasta.jpg" width="640" yda="true" /></a></div> <br />
<br />
<br />
'Pasta' is the Italian name for 'Dough'. In Italy Pasta is served as a first course. Whereas, at my home, we enjoy it anytime !! :)<br />
<br />
There a different types of pasta available.What I have used here is Penne pasta. My kids are very fond of pasta and that's what inspired me to try this out and trust me, this is a very easy dish.<br />
<br />
I have used Oregano, which is a strong , aromatic herb popular in Italian and Greek cuisine.<br />
<br />
Ingredients:<br />
<br />
<u>For Tomato Sauce</u><br />
<ol><li>Tomatoes - 2 medium sized</li>
<li>Onion - 1 small finely chopped</li>
<li>Garlic - 2 cloves finely chopped</li>
<li>Oregano - 2 tbsp</li>
<li>Pepper powder - 1/2 tsp</li>
<li>Olive oil - 2 tbsp</li>
</ol><u>For Pasta</u><br />
<ol><li>Penne pasta - 300 gm</li>
<li>Shredded Mozzarella cheese - 200 gm</li>
</ol><br />
Preparation Method:<br />
<br />
Cook pasta according to package directions with 1/2 tsp salt and 1 tbsp oil. Drain the pasta and set aside.<br />
<br />
Next, lets prepare the tomato sauce. Heat water in a pan. Once the water starts boiling well, remove from flame. Pop the tomatoes in the water and keep aside for say 10 mins. This is to peel of the skin.<br />
<br />
Blend the peeled tomatoes and keep aside. Take a sauce pan for making the tomato sauce. Heat the olive oil, saute the chopped garlic and onions till the onions become translucent.<br />
<br />
Pour in the blended tomato puree and stir well. Add 1/2 cup of water to it and stir. Now add pepper, oregano and salt as required. Reduce heat and simmer for 5 mins. Remove from flame.<br />
<br />
Our Tomato sauce is ready. Pre heat oven to 180 degrees.<br />
<br />
Combine well the cooked pasta and tomato sauce and keep aside.<br />
<br />
Now layer half the pasta in the baking dish. Top with half portion of Mozzarella cheese. Layer the remaining pasta. Top with the remaining cheese.<br />
<br />
Place the baking dish in the preheated oven and bake for 10 mins till the cheese topping turns golden brown and looks all ready.<br />
<br />
Remove from oven. <strong>Voila</strong> !! our <strong>Baked Cheese pasta</strong> is ready !!! Enjoy....<br />
<br />
<br />
<br />
<br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-xWnZjjyed1k/TvyhVaV0JHI/AAAAAAAAAGY/Qoy0TU84huQ/s1600/baked+cheese+pasta.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" rea="true" src="http://4.bp.blogspot.com/-xWnZjjyed1k/TvyhVaV0JHI/AAAAAAAAAGY/Qoy0TU84huQ/s640/baked+cheese+pasta.jpg" width="640" /></a></div>Tashttp://www.blogger.com/profile/11654313114372400289noreply@blogger.com1tag:blogger.com,1999:blog-5057375627816069706.post-7581489919108605312011-12-28T18:25:00.003+04:002012-02-14T21:21:55.257+04:00Ghee Rice<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ZWoJSnDNyU4/TzqYIiTeEdI/AAAAAAAAAK0/cFkHv1nEOus/s1600/neychor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-ZWoJSnDNyU4/TzqYIiTeEdI/AAAAAAAAAK0/cFkHv1nEOus/s640/neychor.jpg" width="640" yda="true" /></a></div> <br />
<br />
<br />
Ghee rice / Neychoru is an all time delicacy from Malabar. In my hometown, it is prepared atleast once in a week, mostly on Fridays.<br />
<br />
Even in parties, it has it's very own special special place. It goes well with chicken stew or chicken curry. As the name suggests the main ingredient is ghee. What's more, this is very easy to prepare and this is the first step towards the famous 'Thalassery Biriyani'.<br />
<br />
The rice I have used is called " Jeerakashaala Rice". You can also try it with Basmati but in Malabar we use Jeerakashaala.<br />
<br />
Let's have a look at it.<br />
<br />
Ingredients:<br />
<ul><li>Jeerakshaala rice - 2 glass</li>
<li>Water - 3 1/2 glass </li>
<li>Small onion - 1 sliced</li>
<li>Whole cardamom - 4/5</li>
<li>Cloves - 3</li>
<li>Cinnamon sticks - 2 small pieces</li>
<li>Curry leaves - 5/6</li>
<li>Ghee - 3 tbsp</li>
<li>Oil - 2 tbsp</li>
<li>Salt - 1 tsp</li>
</ul>Preparation method:<br />
<br />
First step wash the rice , drain and keep aside.<br />
<br />
Next heat the ghee. When it melts completely add the oil. Next add the whole spices and saute for a minute. Add the slice onions and saute till the onions becomes translucent.<br />
<br />
Now add the water and salt. Wait for the water to boil well. Next add the rice and curry leaves. Stir it well and set up to boil. Once, it starts boiling, cover and reduce the flame. Let it cook for 5 mins. Remove the cover, stir well. <br />
Cover again and keep for 2/3 mins. Remove from flame.<br />
<br />
Ghee rice is ready !!<br />
<br />
Serve hot with Chicken stew.... : )<br />
<br />
<br />
<br />
<br />
</div>Tashttp://www.blogger.com/profile/11654313114372400289noreply@blogger.com0