METHI ONION PAKODA



Besan flour-1cup
Chilly powder-1tsp
Salt-to taste
Baking soda-a pinch
Onion-1cup
Fenugreek leaves (chopped)-1/2cup
Oil-for frying



Mix all the ingredients.
Take a small portion and drop it in hot oil.
Fry till golden brown.

PINEAPPLE UPSIDE DOWN CAKE

Baby-Corn Manchurian



1.Baby corn-20 nos(small square pieces)
   Maida -1/2 cup
   Corn flour- 1/4 cup
   Kashmiri red chilly powder- 1/2tsp
   Ginger garlic paste - 2tsp
   Salt
2.Oil
3.Onion (sliced) -1
   Ginger garlic paste-1tsp
   Red or green capsicum (sliced/chopped) - 1 medium
   Green chilly -2
4.Tomato sauce -2tbsp
   Chilly sauce-1tsp
   Soya sauce- 1tsp
5.Spring onion(chopped)-2 springs
6.Cornflour-1tbsp
   Water-1/2cup
7.Salt to taste




Preparation:
  • Make a slightly thick batter with corn flour and maida dissolved in water.Add a tsp of the ginger garlic paste,1/2tsp red chilly powder & salt.
  • Coat the baby corn pieces with the batter and then deep fry until golden brown.



  • Heat 1 tbsp oil in a pan.Add 1 tsp of ginger-garlic paste and fry till light brown.Add the onions ,chopped green chilies and capsicum . Saute till onions turn translucent and shiny(do not brown the onions).
  • Add 1/2tsp red chilly powder ,chopped spring onion ,tomato sauce , Soya sauce and chilly sauce.
  • Add 1tbsp corn flour dissolved in 1/2 cup water.Add the fried baby corn pieces and mix well (If you would like the baby corn manchurian with a little gravy ,you can add some more corn flour dissolved in water).

Cabbage Stir Fry (microwave)



Cabbage-250gms
Green chilly-5
Onion-2
Turmeric powder-1tsp
Salt-to taste
Oil-1 tbsp



  • Mix all the ingredients.
  • Microwave on 100%power for 16 minutes.
  • Stir 4-6 times during cooking

CHICKEN KURMA(microwave)



Chicken-300gms


Cinnamon-1
Cardamom-2
Cloves-2
Peppercorn-1/2tsp
Bay leaf-1
Fennel seeds-1tsp
Staranise-1


Ginger-1 piece
Garlic-3
Green chilly-3
Onion (chopped)-1
Tomato (chopped)-1 small
Cashew nuts-10
Grated coconut-1/2cup
Coriander leaves (chopped)-3tbsp
Butter-1tbsp
Salt-to taste


1) Wash and cut chicken into desired size and keep aside.


2) Grind green chillies along with ginger and garlic to make a thick paste.
3) Grind coconut and cashews with little water to make a thick paste and keep aside too.
4) Heat butter in a microwave safe casserole on 100% power for1.30 minutes.
5) Add spices and microwave on 100% power for 30 seconds.
6) Add ginger-garlic-green chilly paste and microwave on 100% power for 1 minute.


7) Add onion and microwave on 100% power for 5 minutes.stir 2 times during cooking.
8) Add chopped tomato and microwave for 2 minutes.
9) Add chicken, 1/2 of coriander leaves, salt and ½ cup of water.


10) Mix well and microwave covered on 100% power for 10 minutes.
11) Remove the lid and add coconut paste.
12) Microwave on 80% power for 3 minutes.
13) Garnish with coriander leaves.


CAULIFLOWER FRY



Cauliflower-250gms
Ginger-garlic pasre-1tbsp
Chilly powder-1tsp
Garam masala powder-1,4tsp
Yoghurt-2tbsp
Salt-to taste
Maida-1/2cup
Cornflour-1/4cup
Cumin seeds-1tsp


1.Wash the cauliflower and cut into small florets and boil for 2 minutes with pinch of salt. Drain the water and keep it aside.
2.The cauliflower is marinated with ginger-garlic paste, chilly powder ,garam masala powder, yoghurt and salt for an hour
3.Make a slightly thick batter with corn flour and refined flour dissolved in water, add cumin seeds and salt.
4. Coat the florets with the batter and then deep fry till it turns golden brown

Cheera Aviyal (microwave method)



1.Red Spinach(chopped)-2cups
   Tomato(sliced)-1
   Green chilly-3
   Salt
2.Grated coconut-3/4 cup
   Cumin seed-1/2tsp
   Pearl onion-3
   Turmeric powder-1/2tsp
   Chilly powder-1 tsp
Grind the above ingredients to a thick paste.


  • In a large microwave safe bowl,mix ground paste,chopped spinach,green chilly,tomato,salt and 1/2 cup water.
  • Cover and cook on 100% power for 6 minutes.
  • Add coconut oil and mix well.
  • Serve hot with rice.

CARROT-BEETROOT FRY (microwave method)


Carrot-2
Beetroot-1
Onion-1
Chilly powder-1tsp
Turmeric powder-1/2 tsp
Salt-to taste
Oil-1 tbsp


  • Mix all the ingredients.
  • Microwave on 100%power for 12 minutes.
  • Stir 4-6 times during cooking.
  • Serve with rice.

SAUSAGE CUTLET


Sausage (grated)-2
Onion (chopped)-1
Green chilly (chopped)-2
Coriander leaves (chopped)-2tbsp
Bread crumbs-1/2cup
Meat masala-1 tsp
Salt-to taste


1) Mix all the ingredients.
2) Make balls and roll it in desired shape.
3) Dip cutlets in maida and deep fry till golden brown.

EASY CHILLI CHICKEN


Boneless chicken (cut into small pieces)-250gms
Chilly powder-1tbsp
Soya sauce-1tsp
Salt- to taste,
Green chilies -3
Onions -2
Capsicum-1(green,yellow,red)
Ginger(chopped)-1tsp
Garlic(chopped)-1tbsp
Tomato sauce-3 tbsp
Hot chilli  sauce-1tbsp
Soya sauce-1tbsp
Spring onion(chopped)-2tbsp
Salt to taste,


1) Marinates chicken pieces with chilly powder,soya sauce and salt for an hour.

2) Heat 1 tbsp refined oil in a pan and fry the chicken pieces for 10 minutes.

3) Add onion, capsicum, ginger, garlic and green chilly.
4) They become translucent, add sauces, spring onion and mix well.
5) Add, 1tsp cornflour dissolved in 1/4 cup water.If you would like 'Chilli Chicken' with a little gravy,you can add some more cornflour dissolved in water
6)Remove from heat after 2-3 minutes.

CARROT RAWA IDLY




Urad Dal- ¾ cup
Cooked rice- 1/3 cup
Rawa-1cup
Grated carrot- ½ cup
Salt-to taste

1) Soak dal for few hours.
2) Grind dal and cooked rice, adding required quantity of water.
3) Add rawa and mix thoroughly without any lumps.
4) Keep it overnight to ferment.
5) Add salt and grated carrot.
6) Pour the batter to idly molds and steam for about 10 minutes.

BREAD BATTURA


Maida -1cup
Bread crumbs-1cup
Semolina (rawa)-1tbsp
Yeast -1tbsp (dissolved in½ cups of water)
Sugar -1tsp
Salt -to taste
Yoghurt (curd)-1tbsp
Oil –required

PREPARATION
1)In a mixing bowl mix Maida , bread crumbs, semolina, yoghurt, salt and sugar together
2)Add the yeast water in to the mixing bowl and make dough
3)Cover the dough with a wet cloth for an hour for fermentation
4)After 2hours the dough is divided into 10 -12equal parts
5)Roll it out to a dessert plate size
6)Heat oil in a deep frying pan and put battura in it
7)lightly press on the surface with a spoon, the battura will puff up

Palpayasam with Condensed Milk



Raw rice/Unakkalari-1/2 cup
Water-1&1/2 cup
Cardamom-3
Ghee-1 tbsp
Sugar-1/4cup
Milk-1 ½ cups
Condensed milk-1 tin


  • Pressure cook rice with cardamom and  water for one whistle then simmer for 10 minutes
  •  Heat  ghee and add the cooked rice and sugar.Stir continuously until sugar is completely dissolved.
  •  Add  milk and condensed milk .Cook until the consistency become thick.


SAGO-PARIPPU VADA


Thoor dal-1cup
Sago-1/2cup
Onion (chopped)-1small
Green chilly (chopped)-2
Ginger (chopped)-1tsp
Curry leaves-2spring
Asafoetida-1pinch
Salt-as required
Oil-for frying

1) Soak dal and sago separately for 2 hours.
2) Grind dal with out adding water.
3) Add sago, onions, curry leaves, green chilly, asafoetida, ginger, salt and mix well.
4) Shape into patties and deep fry till golden brown.

PANEER-CARROT PURI


Maida-2cups
Paneer-1/2cup (grinded)
Carrot-1/2cup (grinded)
Salt-to taste
Oil-for frying

METHOD
1) Mix paneer, salt and carrot to the flour, add water to make soft dough.
2) Cover the dough with a wet cloth for 15minuts.
3) Divide the dough into small portions, roll into small puris and deep fry in oil.

Ada Pradhaman



Rice ada-200gms
Jaggery -400gms
Sago (cooked)-50gms(optional)
Cardamom powder -1tsp
Dried ginger powder-1tsp
Cashew nut -50gm
Pea nut -50gm
Raisins-50gms
Coconut pieces (thengakothu)-1/2cup
Very thin coconut milk-3cups
Thin coconut milk -2cups
Thick coconut milk-2cup
Ghee-100gm

METHOD
1. Wash ada and soak it in boiled water for 20 minutes.Drain water and keep it aside
2. Heat ghee in a heavy bottom pan and fry cashew nuts, raisins, pea nuts and thengakothu (coconut pieces)
3. In the same pan add melted jaggery and cooked ada
4. Stir continuously
5. It becomes a thick consistency, adds very thin coconut milk and cooked sago
6. When it thickens, add thin coconut milk and stir well
7. Finally add thick coconut milk and stir well
8. When the payasam starts boiling remove from fire and add cardamom powder and dry ginger powder.
9. Add fried cashew nuts, peanuts, coconut pieces and raisins above the payasam


BEEF CHILLY & THREE AWARDS




Ingredients

Beef-1/2 kg (thinly sliced)
Onion-3
Capsicum – 1/2 no.
Ginger - small piece
Green chilli-3 no.
Garlic - 8 pieces
Soya sauce - 1 tbsp
Tomato sauce - 1 tbsp
Chilly sauce - 1 tsp
Pepper powder - 1 tsp
Turmeric powder - 1/2 tsp
Corn flour-1tbsp
Refined oil-3tbsp

METHOD
1) Cook beef with, 1/2tsp Soya sauce, 1/2tsp pepper powder, turmeric powder and salt in a pressure cooker without water.
2) Fry it in another pan with oil till it become brown in color.
3) In a pan, heat 3 tbsp refined oil.
4) Stir fry onions, chilly and capsicum.
5) Add ginger, garlic and cooked beef .
6) Add the sauces, turmeric powder, pepper powder and continue frying for a minute.
7) Add the stock and the corn flour water.
8) Cook until gravy concentrated..


TOOR DAL BIRIYANI


RICE
Basmati rice -2cups soak the rise in water at least 30minutes
Butter-200gm
Cinnamon -2sticks
Cardamom -1
Cloves -4
Bay leaf -1
Fennel seeds-1/2 tsp
Lemon juice -1tsp
Salt -to taste
FOR GARNISHING
Finely sliced onions -2
Cashew nuts - a handful
Raisins - a handful

FOR BIRIYANI MASALA
Toor dal-1/2cup
Onion -1Tomato -1
Green chilly -4
Ginger -1 inch piece
Garlic -4cloves
Curd -3tsp
Turmeric powder -½tsp
Garam masala-½tsp
Curry leaves-2spring

PREPARATION (DAL MASALA)
Soak dal for 2 hours and cook with water and turmeric powder
Heat half portion of butter or ghee in a heavy bottom pan. Fry the garnished portion of onion, cashew nuts &raisinsHeat up the remaining butter and add sliced onions and ginger-garlic-chilly paste.
It becomes translucent add chopped tomatoes curry leaves and turmeric powder.
Add salt and fry until the moisture evaporates.
Now add toor dal , garam masala powder,curd and mix well.

PREPARATION (RICE)
Add remaining butter and fry all spices and add drained rice and fry for 5minutes.Add 2 cups of water, lemon juice and salt.Cook till all the water is absorbed.

In an oven proof dish, spread half the masala and place half of the rice over it. spread the remaining masala and top with the rise.
Cook in a microwave oven for 5minutes.
Garnish with fried onions,cashewnuts and raisins.

Palada Pradhaman




Ada-150gms (Ready made rice ada is available in all Kerala grocery stores)
Water-2cups
Milk-4cups
Condensed milk-1tin
Cardamom powder-1/2tsp
Sugar-to taste (1/2cup)
Fried cashew nuts & raisins(optional)




METHOD


1. Soak ada in boiling water for at least 15-20minutes and wash it in cold water.
2. Boil milk and water in a deep bottomed pan, when it starts boiling add washed ada to it and reduce heat.
3. Stir it continuously till the consistency becomes thick.
4. Add condensed milk and cook for another 5 minutes.
5. Add sugar and cardamom powder at this stage.
6. Turn off heat and add fried cashew nuts and raisins.




OLAN




1.White pumpkin (elavan)-2cups
2.Black eyed beans (van payaru)-1/2cup
3.Green chilly-2
4.Thin coconut milk-2cups
   Thick coconut milk-1/2cup
5.Coconut oil-1tbsp
   Curry leaves-2springs




METHOD

  • Soak beans in water for 8 hours.
  • Pressure cook up to 2 whistles.









  • Add pumpkin, cooked beans,green chilly, thin coconut milk, and salt in a pan. cook on low fire.
  • When it thickens well, add thick coconut milk and curry leaves.
  • Bring to boil and remove from fire.
  • Add coconut oil &curry leaves and mix well.



BREAD DOSA





Bread-8 slices
Tomato-1small
Maida/Wheat flour-1/2cup
Water
Salt-to taste


METHOD
1. Grind bread, tomato,water and Maida to a very fine paste. Add salt and mix well.
2. Heat a non-stick tava and grease it lightly with oil. When hot, pour a ladleful of the batter, spread using a circular motion to make a thin dosa.Apply little ghee on each sides

BRINJAL COCONUT MILK CURRY



Brinjal(square pieces)-1cup
Onion (chopped)-1
Garlic (chopped)-1tbsp
Green chilly-2
Curry leaves-2spring
Thin coconut milk-1cup
Thick coconut milk-1/2cup
Coconut oil-1tbsp
Mustard seeds-1tsp
Salt-to taste
Lemon juice-1tsp

MASALA
Turmeric powder-1/4tsp
Chilly powder-1/2tsp
Coriander powder-1tsp
Fennel seeds-1 pinch
Cardamom-1cloves-2
Cinnamon-1/2inch piece

Grind these ingredients to a fine paste

METHOD
Marinate brinjal pieces with turmeric powder, chilly powder and salt.
Deep fry till golden brown colour.
Heat oil in a frying pan and splutter mustard seeds.
Add onion, curry leaves and garlic
When they become soft add masala paste and fry on medium heat until the oil starts separating from the mixture.
Add thin coconut milk, fried brinjal and salt.
Finally add thick coconut milk &lemon juice

HEALTHY OATS PUTTU

Oats-1cup
Wheat flour-1/2cup
Water-to sprinkle
Salt-to taste
Grated coconut-1/2cup
Grated carrot-1/2cup

METHOD
1.Roast oats and wheat flour for 5 minutes (stir well while heating)
2.Keep it for cooling.
3.Add salt to the powder and sprinkle water on it till moist.
4.Mix carrot with grated coconut.
5.Place a handful of coconut-carrot mix in the “puttukutty” and then add the oats mixture til half followed by another handful of coconut-carrot mix. This is done till the top.
6.Close the lid and steam it until steam comes out through the holes of the lid.`

MIXED DAL DOSA FOR PADMA'S EVENT


EASY DATES CAKE(50th post)






Dates-1/2cup
Maida-1 1/2cup
Baking powder-1tsp
Baking soda-1/2tsp
Sugar-1cup
Butter-100gms
Egg-2
Milk-1/2cup
Vanilla essence-1tsp
Topping:
sour cream-1/2cup
light brown sugar -1cup
dates grinded -1/2cup

METHOD
Soak dates in milk for an hour.Grind it into a fine paste.
Pre heat oven to 180 degree C
Sieve the flour with the baking powder 2 times and put aside.
In a bowl cream the butter, gradually add sugar and continue to beat until the mixture is fluffy.
Add beaten eggs and mix well.
Add vanilla essence and grinded dates and mix to combine.
Lastly, add in flour little by little and beat towards one direction.


Use an oven proof dish; spread a thin layer of butter and sprinkle of flour around the base.
Bake for about 35 minutes
ToppingBoil the brown sugar and sour cream together for about 10 minutes on low heat. Add the dates paste and boil for 5 minutes longer. Let cool and spread on Date Cake.

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