AWARD


KREATIVE BLOGGER AWARD



I’m so very happy to receive my second award from Rekha Shoban (http://indianreceipes-rekha.blogspot.com/) and Viki (http://elitefoods.blogspot.com/)

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.

CHICKEN VARATTIYATHU


Chicken-1/2kg
Shallots-200gm
Ginger (chopped)-1tbsp
Garlic (chopped)-1tbsp
Green chilly-2
Coconut pieces (thengakothu)-1/2cupTomato-1 small
Curry leaves-2springs
Chilly powder-1tsp
Pepper powder-1/2tsp
Coriander powder-2tsp
Turmeric powder-1/4tsp
Garam masala-1tsp
Salt-to taste
Coconut oil-3tbsp

Cut chicken in to small pieces and marinate with turmeric powder and salt. Leave it for an hour
Heat oil in a pan; add shallots and sauté well for 5minuts.
Add ginger, garlic, green chilly, and coconut pieces, sauté till it turns brown.
Add all masalas and sauté for 5 minutes
Add tomato, curry leaves and marinated chicken and cook in low fire.
Close the pan and cook till the gravy is coated with chicken and oil is separated.
Garnish with coriander leaves.


PARIPPU PRADHAMAN




Kadala parippu/Payar Parippu(chana dal/moong dal)-500gms
Jaggery -600gms
Sago (cooked)-50gms(optional)
Cardamom powder -1tbsp
Dried ginger powder-1tsp
Cashew nut -50gm
Pea nut -50gm
Raisins-50gms
Coconut pieces (thengakothu)-1/2cup
Very thin coconut milk-4cups
Thin coconut milk -3cups
Thick coconut milk-2cups
ghee-100gm


METHOD

  • Pressure cook  dal with water, let it cool and mash well.
  • Heat ghee in a heavy bottom pan and fry cashew nuts, raisins, pea nuts and thengakothu (coconut pieces)
  • In the same pan add melted jaggery and cooked kadala parippu.Stir continuously.
  • It becomes a thick consistency and starts separating from the sides of the pan, add very thin coconut milk and cooked sago.
  • When it thickens, add thin coconut milk and stir well.
  • Finally add thick coconut milk and stir well.
  • When the payasam starts boiling remove from fire and add cardamom powder and dry ginger powder.
  • Add fried cashew nuts, peanuts, coconut pieces and raisins .



POTATO CURRY





1.Potato (square pieces)-3
  Onion (chopped)-1
  Tomato (square pieces)-1
  Green chilly-2
  Water-1cup
  Salt-to taste
  Turmeric powder-1/2tsp
  Chilly powder-1/2tsp(optional)
2.Garam masala-1/4tsp
3.Thick coconut milk-1/2cup
4.Coconut oil-1tbsp
   Mustard seeds-1tsp
   Dry red chilly-2
  Curry leaves-1spring



  • Pressure cook first set of ingredients for 2 whistles.
  • Heat oil in a pan and add red chilly, curry leaves and mustard seeds.When they splutter add potato curry, garam masala and coconut milk.When it boils, remove from heat.
  • Serve with puri.



BANANA PACHADI



1.Banana (sliced)-2
   Green chillies-2
   Sugar-1tsp
   Salt-to taste
2.Grated coconut-1/2
   Cumin seeds-1/4tbsp
   Crushed mustard seeds-1/2tbsp
3.Yoghurt-250gms
4.Coconut oil-1tsp
   Dry red chilly-2
   Chopped shallots-2
   Mustard seeds-1tsp
   Curry leaves-1spring



  • Cook sliced banana with chopped green chilly, sugar & salt.
  • Grind coconut with cumin seeds to a smooth paste.
  • Add coconut paste and crushed mustard seeds in to the cooked banana.
  • It become a thick consistency, remove from fire.
  • Add yoghurt and mix well.
  • Season with chopped shallots, mustard and curry leaves.

BITTER GOURD KURUMA


Bitter gourd-2small
Onion-(chopped 1
Ginger (chopped)-1tsp
Garlic (chopped)-1tsp
Potato (cooked)-1
Coconut (grated)-1/2cup
Fennel seeds-1/4tsp
Cardamom-1
Chilly powder-1/2tsp
Coriander powder-1/2tsp
Fresh cream-1/3cup
Salt-to taste
Coriander leaves


METHOD
1. Cut bitter gourd into ring pieces
2. Marinate with salt and deep fry till golden colour.
3. Grind coconut, fennel seeds, cardamom, chilly powder and coriander powder to a very fine paste.
4. Heat oil in a pan and add chopped onions.
5. Then add ginger, garlic and green chilies.
6. They become soft add coconut paste, potato and salt.
7. Close the pan and cook for 5-10minutes.
Finally add fried bitter gourd and cream.
Garnish with coriander leaves.

OATS LADOO




Oats-1/2cup
Semolina-1/2cup
Sugar-3/4cup
Milk-1/3cup
Cardamom powder-1tsp
Raisins-8
Ghee-3tbsp
Green colour-1drop


METHOD

  • Heat ghee and fry raisins.
  • Add oats and semolina and fry till a nice aroma comes out of it.
  • Add sugar and fry on medium heat.
  • At the same time add green colour in milk and boil it.
  • Add boiled milk in to the oats mix and stir until it starts separate from the sides of the pan.
  • Remove from heat and add fried raisins.
  • When it is dried and can be handled apply some ghee to hands and make ladoos.

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