Cakkakuru vellarikka Curry (Jackfruit seed and Cucumber Curry)



1.Jackfruit seeds (chakkakuru)-200gms (peel and cut length wise)
   Cucumber (Vellarikka)-200gms (cubed)
   Mango-1 small (cubed)
   Turmeric powdr-1/2tsp
   Salt
2.Coconut (grated)-3/4cup
    Pearl onion (kunjulli)-2
    Green chilly-2
3.Coconut oil-1tbsp
    Mustard seeds-1tsp
    Dry red chilly-2
    Curry leaves



  • Pressure cooks vegetables with 1cup water turmeric powder and salt.(1 Whistle)
  • Grind coconut with pearl onion and green chilly.
  • Add this paste to the cooked vegetables and mix well.Adjust salt and water.
  • Allow it to a boil and remove from fire.
  • Heat oil in a pan and splutter mustard seeds. Fry chopped onion, curry leaves and dry chilly . Pour this into the curry and mix well.
  • Serve with rice.

Pineapple Upside Down Cake





For topping
Pineapple slices (Canned/fresh)-10
Butter-2tbsp
Light Brown sugar-1/2cup

For the batter
1.All purpose flour-1& 1/4 cup
   Baking powder-1tsp
2.Sugar-1cup
   Butter-125gms
3.Egg-2
4.Pineapple juice-1/2cup



  • Preheat oven to 170 degrees.
  • Cook butter & brown sugar till it caramelize.Pour into a greased cake pan.
  • Arrange pineapple slices over brown sugar mixture in bottom of pan

  • Combine flour, salt  and  baking powder.
  • In a mixing bowl beat butter and sugar until light and fluffy.Add eggs one bye one and beat well.Add dry ingredients to the mixture alternately with pineapple juice.Stir until just blended.
  • Pour the mixture on the top of pineapple slices.
  • Bake for 40-45minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Invert the cake on to a serving plate.


Oatmeal Blueberry Muffins




1.Powdered oats-1/2cup
   All purpose flour-3/4cup
   Baking Powder-1tsp
   Salt-a pinch
2.Butter-125gms
   Powdered sugar-3/4-1cup
   Vanilla essence-1tsp
3.Eggs-2
4.Milk-1/4cup
5.Blueberries-3/4cup/1 package





  • Combine oats, flour, baking powder and salt.
  • preheat oven to 165 degrees.
  • In a large bowl,with an electric mixer ,beat butter and sugar until light and fluffy.add eggs,one at a time,beating well after each addition.Beat in the vanilla essence.Add dry ingredients alternately with milk.Stir until just blended.Gently fold blueberries with a spoon.
  • Fill muffin cups 3/4 full.

  • Bake until golden or a tooth pick inserted in the centre comes out clean(about 22-26minutes)


Paneer Biriyani




1.Paneer (cottage heese)-200gms
2.Ghee-1tbsp
3.Cardamom-3
   Cloves-2
   Cinnamon-1
   Bay leaf-1
   Fennel seeds-1/2tsp
4.Pearl onion(crushed) -1cup
   Ginger(crushed)-1tsp
   Garlic(crushed)-3
   Green Chilly(sliced)-4
   Mint leaves(crushed)-1tsp
   Tomato(sliced)-1
5.Turmeric Powder-1/2tsp
   Yoghurt-2tbsp
   Coriander leaves(chopped)-a handful
   Salt
6. Cashew nuts/Almonds-15
For Rice
1.Basmati rice -2cups soak the rice in water at least 30minutes
2.Cinnamon -2sticks
   Cardamom -1
   Cloves -4
   Bay leaf -1
3.Water
   Salt
4.Saffron -a pinch dissolved in 2tsp milk
   Chopped coriander leaves-1tbsp
For garnishing
Finely sliced onions -1
Cashew nuts - a handful
Raisins - a handful
Ghee-1/2cup


Preparation of Paneer Masala
  • In a nonstick pan heat 1tbsp ghee and shallow fry paneer pieces.
  • In the same pan fry cinnamon ,cardamom,cloves,bay leaf and fennel seeds.Add sliced onions,ginger,garlic and green chilly.It becomes translucent add crushed mint ,turmeric powder and tomato.Cook until tomatoes are tender.Now add fried paneer pieces,2tbsp yoghurt,1/2cup water ,cashew nut paste, salt and coriander leaves.Cook until  the gravy become concentrate,remove from heat. 

Preparation of Rice
Boil 6 cup water with salt and spices.Add rice and cook untill 70% done.Drain excess water and keep the rice aside.Mix 1tbsp ghee  and chopped coriander leaves into the rice.

Heat 1/2cup ghee in a heavy bottom pan. fry the garnished portion of onion ,cashew nuts &raisins

  • Preheat oven to 200 degrees.
  • 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 rice.
  • Pour 2tbs of saffron milk on the top of it and sprinkle fried onions ,cashew nuts & raisins.
  • Cover the dish with aluminium foil and bake for 15-20 minutes.
  • Serve hot with salad,pickles,etc

Murg Makhani /Butter Chicken



1.Chicken-800gms 
   Yoghurt-4tbsp
   Ginger-garlic paste-1tbsp
   Lemon juice-1tbsp
   Turmeric powder-1/4tsp
   Kashmiri chilly powder-1tsp
   Garam masala Powder-1/2tsp
2.Butter-1tbsp
   Onion-2
   Tomato-2
   Ginger garlic paste-1tsp
   Chilly powder-1tsp
   Almond/Cashew nut-a handful (soaked in water for 15 minutes)
3.Butter-1tbsp
   Cardamom-2
   Cloves-2
   Cinnamon-1stick
   Pepper corns-1tsp
4.Coriander leaves (chopped)-2tbsp
5.Sugar-1/2tsp
6.Fresh cream-2tbsp



  • Marinate chicken with turmeric powder, chilly powder, garam masala, yoghurt ,ginger-garlic paste, lemon juice and salt.Keep it aside for an hour.
  • Heat 1tbs butter in a pan and saute onions unil translucent.Add ginger garlic paste and saute well another 2 minutes.Add chilly powder and fry for a minute.Now add tomatoes and saute until tomatoes turn soft.Add almonds /cashew nuts and remove from heat.
  • Cool completely and grind it into a smooth paste.
  • Heat 1tbsp butter in a kadai and fry cardamom ,cloves,cinnamon and pepper powder.Add ground paste,3/4cup water,sugar and salt.
  • When it starts boiling Add marinated chicken and coriander leaves.
  • Cover and cook on medium heat until desired consistency is reached.
  • Switch off flame and finally add fresh cream.Mix well
  • Garnish with fresh cream and coriander leaves.
  • Serve with chapathi ,rice, parathas, naan,etc


Nadan Manga Achar/Kaduku Manga/Mango pickle



1.Raw mango-500gms
   Garlic(chopped)-1pod
2.Chilly powder-5 heaped tsp
   Asafoetida powder /kayapodi-1/4tsp
   Fenugreek powder/uluva podi-1/4tsp
3.Water-1/2cup
   Salt
4.Coconut oil/Gingelly oil-3tbsp
   Mustard seeds-1tsp
   Curry leaves-3 springs



  • Cut mangos into small pieces.Add 1tsp salt and mix well. keep it aside for an hour .
  • Heat oil in a pan and sputter mustard seeds.Add garlic and curry leaves.Saute till the raw smell disappears.
  • Add chilly powder and fry for a minute.
  • Add water and allow it to a boil.
  • Add asafoetida powder,fenugreek powder, mango pieces and salt.Mix well and switch off the flame.
  • Serve with rice.
  • Store it in to dry and clean airtight glass jars.

  

Soya chunks Paratha



1Wheat flour-2cups
  Salt
  Water
  Oil-1tbsp

Filling
1.Potato(cooked)-2medium
   Soya Chunks-50gms
   Onion(chopped)-1
   Green chilly-2
2.Turmeric powder-1/4tsp
   Chilly powder-1/2tsp
   Garam masala-1/2tsp
3.Oil-1tbsp
   Cumin seeds-1tsp
4.Coriander leaves(chopped)-2tbsp
5.Salt.






  • Combine the flour, salt and oil  in a deep bowl and knead into a soft dough.Cover with a wet cloth and keep it aside for an hour.
  • Peel and mash the potatos with a masher or back of a spoon.
  • Soak soya chunks in boiling water for 3 minutes.Cover and keep it aside for 15 minutes.Drain and squeeze excess water out.Grind it coarsely.Again squeeze out excess water.
  • Heat 1tbsp oil in a pan and splutter cumin seeds.Add chopped green chillies and onions and sauté till the onions turn pink.Add turmeric powder,chilly powder and garam masala.Remove from heat.Add mashed potato,soya chunks, corriander leaves and salt.Mix well.
  • Divide the dough into balls and stuff with potato-soya filling.Roll out on a floured surface and roast on a hot tava.Add some ghee to both the sides of paratha.

Mango Pannacotta

Recipe Courtesy:-http://www.kothiyavunu.com/2012/06/mango-pana-cotta.html




1.Milk-1cup
   Cream-1cup
   Sugar-1/4cup
   Vanilla essence-1tsp
2.Cold water-1/4cup
   Unflavoured gelatine -1&1/2tsp
3.Mango-2
   Sugar-1/4cup
   Cold water-1/4cup
   Unflavoured gelatine-1&1/2tsp




  • Sprinkle gelatine over 1/4 cup of cold water and keep it aside to soften for 5 minutes. 
  • In a small sauce pan heat milk,cream,vanilla and sugar to a simmer then turn off the heat.Whisk in the gelatine mix with out any lumps.Let it cool to room temperature.Pour into glasses/bowls so that they are about half full.Cover with a plastic warp and let it set in the refrigerator about 30 minutes to 1 hour.
  • Peel and cut the mango into small chunks and blend until smooth.
  • Heat mango purée and sugar in a small sauce pan until sugar has dissolved.Add softened gelatine and mix well.Let it cool to room temperature.Pour it over the frozen pannacotta.
  • Cover and refrigerate for another 1-2 hours until the mango mixture has set.
  • Garnish with fresh fruits.


Cheese Stuffed Soya chunks Cutlet



1.Soya-chunks-50gms
2.Potato-2 medium(boiled and mashed)
3.Onion(chopped)-1
4.Ginger(chopped)-1tsp
  Garlic (chopped)-1tsp
  Green chilly(chopped)-2 
5.Tomato(chopped)-1small
   Curry leaves(chopped)-1spring
6.Turmeric powder-1/4tsp
   Chilly powder-1/2tsp
   Coriander powder-1/2tsp
   Garam masala Powder-1/4tsp
7.Oil-1tsp
8.Salt
9. Cream cheese spread-6-8 tsp 
10.Egg-1
    Bread crumbs
11.Oil



  • Soak soya chunks in boiling water for 2 minutes.Cover with a lid and keep it aside for 15 minutes.Drain and squeeze excess water out.Grind it coarsely.Again squeeze out excess water.
  • Heat 1tsp oil in a pan and add onion,ginger,garlic and green chilly. Sauté until translucent.Add spices and fry for a minute.Add minced soya chunks,chopped tomato curry leaves and salt.Cover and cook for 5 more minutes in minimum heat.
  • Add mashed potato and mix well.
  • When cooled,stuff with cheese,shape into cutlets,dip in beaten eggs and roll in bread crumbs .
  • Fry in oil till golden brown.
  • Serve with tomato ketchup.

Palak Paneer



1.Paneer(Cottage cheese)-200gms 
2.Palak/spinach-a bunch
3.Onion-1
   Tomato-1
   Green chilly-2
4.Turmeric powder-1/4tsp
   Chilly powder-1/2tsp
   Coriander powder-1/2tsp
   Garam masala powder-1/4tsp
5.Butter/refined oil-1tbsp
   Cumin seeds-1/2tsp
 6.Ginger(chopped)-1tsp
    Garlic(chopped)-1tsp 
7.Water-1/2cup
    Salt
8.Fresh cream- 2tbsp





  • Cook palak in boiling water for 2 minutes.Drain and grind it to a fine taste.
  • Grind onion,tomato and green chilly into a fine paste.
  • Cut paneer into cubes and shallow fry until light golden brown.
  • Heat butter/oil in a kadai and splutter cumin seeds.Fry chopped ginger and garlic.Add onion tomato paste and stir till the oil separates.
  • Add turmeric powder,chilly powder,coriander powder and garam masala.Fry for a minute.
  • Add palak paste,water and salt.allow it to a boil and add paneer cubes.
  • Remove from heat and garnish with  fresh cream.
  • Mix well and serve.




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