Friday, June 23, 2006

Vegetable Curry

Ingredients
Carrot - 2
Beans - 150g
Potato - 1
Cauliflower - 1 small
Tomato - 2
Onions chopped - 2

Turmeric Powder - 1/2tsp
Chilly Powder - 1tsp
Garam masala powder - 1/2tsp

Coconut milk - 1 cup
Coriander leaves - for garnishing
Cream - 2 heaped tbsp

Procedure
Boil the vegetables (carrot, beans, potato and cauliflower) with required salt and keep aside. Saute the onions until brown and then add the turmeric, chilly and garam masala powders. After a min, add the finely chopped tomatoes and cook until soft. Then add the boiled vegetables and coconut milk and cook for a while until the coconut milk thickens. Then turn off the stove and and the cream and coriander leaves.

Wednesday, September 07, 2005

Kerala Chicken Masala

Ingredients
Chicken
Small onion
Ginger
Garlic
Curry leaves

Coriander powder
Turmeric powder
Chilli powder
Garam masala

Crushed pepper
Dry red chillies
Coconut Oil

Procedure
Heat the oil and add the ginger garlic paste/chopped. When it gets a little brown add the small onions and saute till it becomes translucent. Then add the coriander, turmeric and chilly powders. Stir and add chicken and curry leaves with it. Keep it closed for sometime for the chicken to get cooked in its own water. When the chicken is cooked, add a little more oil and add the red chillies and curry leaves followed by crushed pepper.

Instant Moru Curry

Ingredients
Moru - 1/2L
Turmeric powder - 3tsp
Chilly powder - 2tsp
Small onions - 5nos
Ginger - 1" pc
Garlic - 3nos

Mustard seeds - 2tsp
Fenugreek seeds - 1tsp
Small Jeera - 1tsp

Oil - 1tbsp

Procedure
When the oil get heated, put the mustard seeds and after they spurt, add the fenugreek seeds and jeera. Once they pop add the chopped ginger, garlic and small onions. When they become golden brown, add the turmeric and chilly powder. When its done, add the buttermilk/moru and keep stirring till it is about to boil. Then remove from the stove and continue stirring till its temperature goes down a little so that it doesnt get churned.

Saturday, September 03, 2005

Apple Pudding

Ingredients
Apples - 3
Condensed Milk - 1 tin
Gelatin - 1 heaped tbsp

Procedure
Steam the apples until well cooked and remove the skin. Dissolve the gelatin in a little hot water. Blend the condensed milk, apples and gelatin in a mixi. Pour into a bowl and set in fridge.

Tip: As per your taste you can also add a few broken cashewnuts or nuts of your choice after blending.

Kappa Puttu


Ingredients
Kappa (Tapioca) - 1 big
Coconut grated - 1 cup
Salt to taste

Procedure
Grate the tapioca and leave it for around 15min after mixing it well with salt so that the water drains out. Squeeze out the water from the tapioca and mix it with the grated coconut. Then steam this in a puttu kutti until cooked.

Tuesday, August 30, 2005

Chicken Biriyani

Ingredients
Rice - 2 cups
Water - 4 cups
Chicken - 1/2kg

Onion chopped - 4 nos
Ginger paste - 1" pc
Garlic paste - 4 nos
Green chillies - 10 nos

Turmeric powder - 2 tsp
Chilly powder - 1 tsp

Cloves - 5 + 2
Cinnamon - 2 + 1
Cardamom - 5 + 2
Jeera (perinjeerakam) - 1/2 tsp + a pinch
All these(larger quantities) are to be powdered.
The rest to be used as whole.

Coconut grinded - 1/4 cup
Kus kus grinded - 2 tbsp
Cashewnuts grinded - 2 tbsp (approx 25g)
Curd - 1/4 cup

Tomato - 1/4 cup
Coriander leaves - 1/4 cup
Pudina leaves - 1/4 cup
Lemon - 3/4

Salt to taste
Oil or Ghee - 1/4 cup

Procedure
Wash the rice and chicken and set them aside to drain the water. Fry the rice in a tsp of oil. Heat the remaining oil and add a cinnamon, clove, cardamon and jeera for flavour. Once they pop, saute the onion until it becomes golden brown. Then add the ginger garlic paste and green chillies. Saute for a while and add the turmeric and chilli powder. Add tomatoes and saute till it leaves the edges. Then add the grinded coconut, kus kus (it should be soaked before grinding), cashewnuts and the coriander and pudina leaves. Add the curd and chicken to it and stir well with salt.Cook for around 10-15 until the chicken is almost cooked. Then add the fried rice. Stir and add the water. Close the vessel and cook on slow fire for nearly 10 min, stirring every few min.

Egg Curry

Ingredients
Boiled Egg - 4 nos
Potato - 1no
Onion chopped - 2 big
Ginger chopped - 1/2" pc
Green chillies sliced - 2 nos
Curry leaves - 1 strig

Coriander powder - 2 heaped tsp
Turmeric powder - 1/2 tsp
Chilli powder - 3/4 tsp
Garam masala - 1/2 tsp
or
Egg Masala powder - 3 heaped tbsp

Coconut milk - 1 cup
(If cocunut milk powder is used - 4 tbsp)
Salt - to taste
Oil

Procedure
Saute the chopped onion, ginger,chillies and curry leaves until the onion becomes golden brown. Then add the coriander powder, turmeric powder followed by chilli powder and garam masala ( or the egg masala powder). Stir till the powders have become roasted well. Then add the cut potato pieces with a little water so that the potatoes are immersed in it and salt to taste. Once the potatoes are cooked add the halved boiled eggs. After a few min add the coconut milk. When it starts to boil remove from the stove.

This will go well with appam, idiyappam and also with chappathi or rice.

Monday, August 08, 2005

Sambar

Ingredients
Toor dal - 1 cup
Vegetables - 1 medium tomato, 1 carrot, 1 potato, few beans, 1 bringal, few lady fingers, ash gourd, drumsticks (Note: all the vegetables need not be used)
Sambar powder - 3 tbsp
Juice of lemon sized ball of tamarind - 3-4 tbsp
Fresh coriander leaves chopped
or
Curry leaves - 1 sprig
Mustard seeds - 1tsp
Fenugreek seeds - 1/2 tsp
Dried red chillies - 3nos
Oil - 2tsp
Salt to taste

Method
Pressure cook the dal using nearly twice the water. Cook the vegetables till done with salt. The cooking time of brinjal and tomatoes are less, so they can be added at the end. When the vegetables are done, add the dal which is soft and mushy to it.

Add the sambar powder to it and let it boil. Then add the tamarind juice and let it boil for a minute. Switch off the flame and add the coriander leaves.

In a small kadai or pan, heat the oil. Add the mustard seeds when the oil becomes hot. When it completes spurting add the fenugreek seeds followed by curry leaves(not necessary if coriander leaves are put) and red chillies. Season the sambar with this.

Tuesday, July 26, 2005

Aim

Wanted to collect all those great recipies... so thought that this was one of the best ways!!!