recipes

MALABAR CHEMMEEN KARI(prawns) RECIPE

Mon, 02 Apr 2012 14:06:28 +0100

Ingredients:

1 kg. (small) prawns
6 pieces kodumpuli
4 curd (dahi) chillies
2 green chillies
2 raw mangoes
2 sprigs curry leaves (kari patta)
4 red chillies whole
1 tblsp red chilli (lal mirch) powder
1 tsp turmeric (haldi) powder
1 tblsp coriander powder (dhania powder)
1 tsp fenugreek seeds (methi seeds)
6 tblsp oil (tel)
1 tblsp coconut (narial) oil (tel)
salt to taste
1/2 cup sambar onions ( pyaj)
2 drumsticks
2 cups coconut (narial) (scraped)

Method
• Clean, de-vein and wash the prawns. Pat them dry and marinate in turmeric powder and little salt.
• Peel and chop the onion, wash and slit the green chillies and the curd chillies.
• Cut the drumstick into 3" pieces. Peel the mangoes and cut into wedges.
• Lightly pound the methi seeds and keep. Soak and grind coconuts with Â½ cup warm water and extract thick milk and keep. Keep the coconut residue also.
• Heat 4 tablespoons of oil in a vessel, add the onion and fry till transparent. Add the masala powders and stir.
• Put in the green and curd chillies, curry leaves and the kodumpuli. Add the coconut residue and 4 cups of water. Boil till it reduces by half and thickens.
• Strain the curry through a mesh pressing well to extract all the flavors. Keep aside.
• Heat the remaining oil and coconut oil, add the methi seeds and the whole red chillies and stir well.
• Add the marinated prawns, drumsticks and mangoes. Cook till the prawns are 3/4th done.
• Pour in the curry and simmer till it combines well, add salt to taste.
• Remove from heat and add the coconut milk and reheat to simmering point.

Chicken Stew

Mon, 02 Apr 2012 13:47:21 +0100

Ingredients
• 1 Kg Chicken meat -Cut into bite size pieces
• 1 kg of mixed vegetables (potatoes, carrots, peas, cabbage, beans)
• 5 green chillies, slit length wise
• 1 bunch coriander leaves
• 2 large onions chopped
• 1 tablespoon each chopped ginger and garlic
• 2 cups coconut milk (thick) OR 1 tin coconut cream
• 8 pieces green cardamom
• 8 pieces whole cloves
• Salt and pepper to taste
• 2 tablespoons of oil
Method
• Heat the oil in a pan and add green chillies, ginger, garlic and whole spices.
• Stir for 2 to 3 minutes.
• Add the chicken pieces and stir for 5 minutes.
• Now add the potatoes and carrots.
• Stir well and add the coconut cream or coconut milk and 1 cup water.
• Cover and cook till potatoes are nearly cooked (about 30 minutes.)
• Now add the rest of the vegetables and the coriander leaves, salt and pepper.
• Cook for another 20 minutes so till meat and vegetables are all cooked.
• Add a little more water if the liquid level is low
Serve with Rice.

Oatmeal Cookie Recipe

Sat, 31 Mar 2012 09:35:57 +0100

Ingredients

• 2/3 cup sugar
• 2/3 cup packed brown sugar
• 1/2 cup butter, softened
• 1/2 cup butter shortening
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 3 cups old fashioned or quick cooking oats
• 1 cup all purpose flour
• 1 cup raisins

Method:

Preheat oven to 375 degrees. Mix all ingredients, except oats, flour and raisins, in a large bowl. Stir in oats, flour, and raisins.
Drop dough by rounded tablespoonfuls 2 inches apart onto an ungreased cookie sheet.
Bake 9 to 11 minutes or until light brown.
Immediately remove from cookie sheet to a wire rack for cooling.

The cookies will overcook if left on cookie sheet.

Vegetable Kebab Recipe

Sat, 31 Mar 2012 09:20:15 +0100

Ingredients:

2 potato (alu)
1 cup cottage cheese (paneer)
1 cup cauliflower (phool gobi)
1 cup cabbage (patta gobi)
2 green chilly (hari mirch)
1 tbsp coriander (dhania patti)
1 cup refined flour (maida)
1/2 tsp red chilly powder (lal mirch)
oil for frying
1 tbsp clarified butter (ghee)
1 tsp salt (namak)

How to make vegetable kebab :
• Boil, peel and grate potato.
• Grate paneer also.
• Finely chop dhania and hari mirch.
• Grate both the gobis.
• Heat oil in a pan and fry both gobis
• After frying for few minutes, add alu, paneer, hari mirch and 1/2 tsp namak and cook until the water dries up.
• Remove it from the flame and let it cool.
• Make small balls of the mixture and keep aside.
• Make a batter by mixing maida, 1/2 tsp salt, lal mirch and 1 cup water.
• Heat oil in a pan.
• Dip all the balls in maida batter and deep fry them until they turn golden brown.
• Serve them hot.

MOONG DAL WITH PALAK

Sat, 31 Mar 2012 09:21:26 +0100

Ingredients:

1 cup split Green Gram Lentil (Moong Dal)
3 cup chopped Spinach (Palak)
a pinch of Turmeric Powder (Haldi)
1 tsp Red Chili Powder (Lal Mirchi)
1 tsp Asafetida (Hing)
2 tblsp Butter
1 tsp chopped Garlic (Lasun)
1 tsp chopped Ginger (Adrak)
a pinch of Sodium bi carbonate
1 tblsp fresh Cream

How to make moong dal with palak:
• Wash and soak the gram for 30 minutes.
• Boil some water in a pan.
• Add the spinach leaves and the sodium bi carbonate and cook the leaves for a minute over a high flame till the leaves are cooked.
• Drain the leaves and when cool grind in a blender. remove and keep aside.
• Cook the dal ,turmeric powder, chilly powder and the salt in a pressure cooker.
• When the dal is cooked remove from the flame and keep aside.( make sure the dal is dissolved in the water, if the water was not sufficient add some more water and cook the dal again in a pan . use a wooden spoon to mash the dal).
• Transfer the dal to a pan and add the spinach paste. mix thoroughly.
• Cook over a low flame for 2 minutes.remove from the flame and keep aside.
• Melt the butter in a pan . Add the garlic and fry for till the garlic turns light brown in color.
• Add the ginger and the asafoetida and fry for a few seconds over a low flame.
• Add the dal and mix thoroughly. remove from the flame and serve hot garnished with cream.

Paneer butter masala

Sat, 31 Mar 2012 09:22:39 +0100

Ingredients

200 gms paneer
2 tsp oil
1/2 tsp cumin seeds
1 big tomato
2 cloves
Small piece of cinnamon
2 cardamoms
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste
2tbsp cream
2 tbsp butter

Method
Cut the paneer into medium size pieces. Grind the tomato along with cinnamon, cardamom and cloves.

Heat oil, add cumin seeds. Add the tomato paste, turmeric powder, red chilli powder and salt.
Let it come to a boil.Add the paneer pieces, cream and butter and cook for 2 minutes.
If the gravy is very thin, make a watery paste of 2 tsp rice flour or bengalgram flour and add it to the gravy.
Cook for another minute and the gravy will start getting thick. Add more butter if your wish.Garnish with coriander leaves.

Serve with hot pulkas or chapatis.

Vegetable Korma

Wed, 30 Nov 2011 14:11:29 +0100

Ingredients
• 1 Cup Beans
• Half cup Carrot
• 1 Potato
• Half cup Peas
• Half cup Ground coconut
• Small piece Ginger
• 3 flakes Garlic
• 1 Onion
• Half tbs Cumin seeds
• 1 tbs Corriander powder
• Few Corriander leaves
• Half tbs Chillie powder
• Half Lime
• Half tbs Turmeric powder

Method
• Take oil in a pan. Add the sliced onions.
• After that add ginger, garlic, corriander powder, chillie powder, salt & fresh corriander leaves .
• Fry it nicely.
• Then add the vegetables & pressure cook till done.
• When the vegetables are cooked add the ground coconut and little water to it & let it simmer for five mintues.
• Squeeze lime to it Serve hot with chapatis.

ALOO METHI RECIPE

Wed, 30 Nov 2011 14:06:56 +0100

Ingredients:
Potatoes - 5 (medium sized)
Finely chopped onions - 1/2 cup
Fenugreek leaves - 3 or 4 small bunches
Green chillies - 2
Cumin seeds - 1/2 tsp
Oil - 2 tbl sps
Fresh thick curds - 3 tbls sps
Tomato paste - 3 tbl sps
Turmeric powder - 1/4 tsp
Chilli powder - 1 1/2 tsps
Garam masala powder - 1/4 tsp

Method:
1. Pressure cook potatoes. Peel outer skin and cut into large pieces
2. Slit green chillies length wise.
3. Wash and chop fenugreek leaves.
4. Heat oil in a frying pan, add cumin seeds, slit chillies and then chopped onions.
5. When it turns gold, add fenugreek and fry for 1 or 2 minutes.
6. Add turmeric powder, chilli powder, salt and then curds.
7. Mix well and then add, potato pieces.
8. Cook for 5 to 7 minutues stirring in-between.
9. Add tomato paste, 1/2 tsp of sugar, garam masala powder and cook till dry.
10. Serve hot with pulkas.

Note: Normally this curry is served dry, if you want it like a gravy, pour 1 1/2 cup water att he end and cook for a few more minutes

Paneer Rolls

Mon, 21 Nov 2011 09:43:54 +0100

Ingredients
2 cup cottage cheese(paneer)
2 tsp fine flour(maida)
1/4 tsp red chilli powdwer
1/4 tsp pepper powder
salt
bread crumbs
1 onion finely chopped
1 cup potatoes mashed
coriander leaves chopped
1 tsp green chillies chopped
oil

Method
Mix maida, salt, pepper ,chilli powder with paneer.
Mix onion,green chillies, coriander leaves, salt with mashed potatoes for filling.
Make equal portions of the stuffing and the paneer mixture.
Take a ball of the paneer mixture on your pre greased palms and roll it.
Press a hole in the centre of the roll. Fill it with the potato mixture and roll it again.
Make all the rolls in the same way and wrap them in breadcrumbs.
Fry these roll in hot oil till they turn brown and serve hot with tomato sauce.

Ginger rasam--spicy tangy

Sat, 19 Nov 2011 09:32:57 +0100

Ingredients

¼ cup ginger
2green chillies
2 tomatoes-quartered
Halp a spoon rasam powder
Half a spoon moong dal
Half a spoon turmeric
2 tsp fresh lime juice
2 tsp salt
1/8 tsp asafoetida
Half a spoon mustard
oil , curry leaves ,coriander leaves

Method

Peel the ginger cut it and grind them with chillies.
Pressuere cook the dal with a pinch of turmeric powder.
Add salt, rasam powder, tomatoes to a litre of water and allow it to boil .
Add chilli- ginger paste ,cooked dal ,lime juice, asafoetida
and bring to boil. Remove from fire.
Heat oil. Add mustard and pour over rasam. Add chopped coriander leaves.
(Tomato also may be added, if preferred).

For the Rasam Powder:
Ingredients:
250 gms Red chilies, 250 gms Coriander seeds, 2 tbsps. Toor dal, 50 gms Jeera, 25 gms Pepper, 1 small piece hing, 1 small bunch curry leaves (dried) and 1 tbsp turmeric powder.
Method:
Dry roast all the ingredients lightly (without oil). Grind to a fine powder and store in an airtight container.