Sunday, August 23, 2009
STUFFED BANANA / PAZHAM NIRACHATHU
INGREDIENTS;
Ripe bananas(Nenthrapazham) – 1 kg
Kadalapparippu (cooked) -2 tbsp
Allpurpose flour(Maida) – 2 tbsp
Rice flour(Ari podi) – 1 tbsp
Coconut – 1 noCardamom(Elakka) 5nos
Cashews(crushed) – 1tbsp
Raisins(Onakkamunthiri) – 1 tbsp
Sugar – As reqd
Salt – As reqd
Oil – for frying
PREPERATION;
Heat a little oil in a pan.Lightly roast the grated coconut, raisins, cashews and sugar in it. Then mix cooked kadalapparippu in the coconut mixture. . Split the banana vertically from the middle into two portions.Fill them with the coconut mixture.Make a thick batter with maida, rice flour, salt and water. Cover the stuffed part of bananas with this batter.Fry them in hot oil, until done.
CARROT POLA
Ingredints;
Carrot ;1/4kg
Milk powder ; 6 tbsp
Sugar : 6 tbsp
Egg : 6 nos
Cardamom : 1 no
Ghee : 2 tbsp
Cashew nuts : 1 tbsp
Raisins : 1 tsp
Preparation
Clean carrot and cook well . Mix cooked carrot , eggs ,milk powder sugar and cardamom together and blend in a mixer well .
Heat 1 tbsp of ghee in a cooker and pour the carrot mix. Garnish with fried nuts and raisins on top . Close the pressure cooker and lid without putting “weight” . Lower the flame to the minimum. Cook fort 20 mnts in a minimum flame, after that put off the flame, keep the lid closed and allow to cool for sometime .
Carrot ;1/4kg
Milk powder ; 6 tbsp
Sugar : 6 tbsp
Egg : 6 nos
Cardamom : 1 no
Ghee : 2 tbsp
Cashew nuts : 1 tbsp
Raisins : 1 tsp
Preparation
Clean carrot and cook well . Mix cooked carrot , eggs ,milk powder sugar and cardamom together and blend in a mixer well .
Heat 1 tbsp of ghee in a cooker and pour the carrot mix. Garnish with fried nuts and raisins on top . Close the pressure cooker and lid without putting “weight” . Lower the flame to the minimum. Cook fort 20 mnts in a minimum flame, after that put off the flame, keep the lid closed and allow to cool for sometime .
Saturday, August 22, 2009
KAIPOLA-
Banana( ripe ) : ½ kg(cut in to small cubed pieces)
Egg : 5 nos
Sugar : 5 5bsp
Milk powder : 4 tbsp
Cardamom : 1 no
Ghee : 2 tbsp
Cashew nuts : 1 tbsp
Raisins : 1 tsp
preperation
Heat oil in a pan and sauté banana well . Mix eggs ,milk powder sugar and cardamom together and blend in a mixer
Heat ½ tbsp ghee in a cooker and pour the ½ of the egg mix . Then distribute ½ of the cooked banana on top . Make another same lair and garnish with fried nuts and raisins on top .
Close the pressure cooker and lid without putting “weight” . Lower the flameto the minimum . Cook for 20 mnts . After that putoff the flame, keep the lid closed and allow to cool for sometime .
(u may cook in steam also)
Egg : 5 nos
Sugar : 5 5bsp
Milk powder : 4 tbsp
Cardamom : 1 no
Ghee : 2 tbsp
Cashew nuts : 1 tbsp
Raisins : 1 tsp
preperation
Heat oil in a pan and sauté banana well . Mix eggs ,milk powder sugar and cardamom together and blend in a mixer
Heat ½ tbsp ghee in a cooker and pour the ½ of the egg mix . Then distribute ½ of the cooked banana on top . Make another same lair and garnish with fried nuts and raisins on top .
Close the pressure cooker and lid without putting “weight” . Lower the flameto the minimum . Cook for 20 mnts . After that putoff the flame, keep the lid closed and allow to cool for sometime .
(u may cook in steam also)
KUNHI PATHAL / KUNHI PATHIRI / KOZHI PIDI
Ingredients
Chicken :1/2 kg ( cut in to chilly pieces)
onions :3nos
tomato :2nos
green chillies : 2
garlic paste :1 tsp
ginger paste :1 tsp
garammasla : 1 tsp
pepper powder : 1 tsp
chilli powder : 1 tsp
coriander powder : 2 tsp
turmeric powder : 1/2 tsp
coriander leaves : 1 tbsp
coconut milk :1 cup thick
shallots / chuvannulli : 5 nos
coconut oil : as required
salt : to taste
For making pidi
Rice powder : 2 cups
water : 1 cup
small onions : 4 nos
cumin seeds : 1/4 tsp
fennel seed : 1/2 tsp
salt : as required
PREPERATION
Make a paste of small onions , cumin seeds and fennel seeds together.Boil water. Add salt. Pour this to the rice powder and mix well . Add the above paste and knead it to make a dough.Apply little oil on palms, make small balls from this and press to make like very small pathiris. Steam them for10 minutes using an Idli vessel or some thing like that.Keep aside.Clean chicken. Mix it with chopped onion,tomato,green chilly crushed,garlic and ginger paste and all the powders and salt. Add little water enough to cook. When it is half cooked add coconut milk and the prepared pidis to it. Cook on a low flame until the chicken is cooked and the gravy is thick. The pidis should be covered with the masalas.Mix with chopped coriander leaves.Heat coconut oil, roast chopped small onion and pour this to the preparation.
Note; Here in thalassery we use to make the dough by grinding rice.
Chicken :1/2 kg ( cut in to chilly pieces)
onions :3nos
tomato :2nos
green chillies : 2
garlic paste :1 tsp
ginger paste :1 tsp
garammasla : 1 tsp
pepper powder : 1 tsp
chilli powder : 1 tsp
coriander powder : 2 tsp
turmeric powder : 1/2 tsp
coriander leaves : 1 tbsp
coconut milk :1 cup thick
shallots / chuvannulli : 5 nos
coconut oil : as required
salt : to taste
For making pidi
Rice powder : 2 cups
water : 1 cup
small onions : 4 nos
cumin seeds : 1/4 tsp
fennel seed : 1/2 tsp
salt : as required
PREPERATION
Make a paste of small onions , cumin seeds and fennel seeds together.Boil water. Add salt. Pour this to the rice powder and mix well . Add the above paste and knead it to make a dough.Apply little oil on palms, make small balls from this and press to make like very small pathiris. Steam them for10 minutes using an Idli vessel or some thing like that.Keep aside.Clean chicken. Mix it with chopped onion,tomato,green chilly crushed,garlic and ginger paste and all the powders and salt. Add little water enough to cook. When it is half cooked add coconut milk and the prepared pidis to it. Cook on a low flame until the chicken is cooked and the gravy is thick. The pidis should be covered with the masalas.Mix with chopped coriander leaves.Heat coconut oil, roast chopped small onion and pour this to the preparation.
Note; Here in thalassery we use to make the dough by grinding rice.
MALABAR SPECIAL DRINK KAVA
Ingredients :
Dried ginger -A small piece
Pepper -3 no's
Clove -4 no's
Cinnamon - 3 pieces
Cardamom - 5 nos
Sugar -125 gm
Water -12 cups
Onion - 2 no's
Ghee -2 tsp
preparation
Powder the ingredients 1 to 5. Mix this along with sugar and water and boil till the 12 cups of water reduces to 10 cups. The more it thickens the tastier it becomes. Sauté onion in ghee and add along with this drink.
Dried ginger -A small piece
Pepper -3 no's
Clove -4 no's
Cinnamon - 3 pieces
Cardamom - 5 nos
Sugar -125 gm
Water -12 cups
Onion - 2 no's
Ghee -2 tsp
preparation
Powder the ingredients 1 to 5. Mix this along with sugar and water and boil till the 12 cups of water reduces to 10 cups. The more it thickens the tastier it becomes. Sauté onion in ghee and add along with this drink.
Friday, August 21, 2009
RICE PATHIRI & NADAN CHICKEN CURRY
Ingredients
Rice powder : 1 cup
Scraped coconut : 1 cup
Jeera :1/2 tsp
Small onion : 4 nos
Oil : 2 tbso
Water : 1.5 cup
Salt : to taste
Grind together scraped coconut, small onion & jeera to make a paste.Add water, salt & oil to a saucepan. When it starts boiling add coconut paste & rice powder. Add rice powder little by little & stir it. Keep it on fire till all the water is absorbed by the ricepowder. After 5-7 minutes, make small balls out of the dough. Sprinkle some rice powder over each ball & roll it.Place each ball between two butter paper & roll. Cut it into a perfect round shape using a round vessel. Heat a non stick pan & cook pathiri till both sides are done. Serve hot with nadan chicken curry .
NADAN CHICKEN CURRY
Ingredients:
Chicken -1 kg cut in pieces
Onion- 4 medium sized ones (2-3 cups chopped)
Tomato- 3 medium sized ones diced
Lemon Juice- 1 lemon’s juice.
Salt to taste
Spice Masala(to be ground together)
Red chili powder- 2 1/2 tea spoon
Turmeric- ½ teas spoon
Ginger- ½ inch piece
Garlic- 4
Cinnamon- 1 inch piece
Cardamom -3
Pepper -1 table spoon
Cconut oil -1/4 cup
Curry leaves- A handfu
lCoriander leaves – A Handful
Preparation:
After cleaning and cutting chicken , wash it well and let it drain . Marinate the chicken with ½ teaspoon each of the chill powder, turmeric and salt , lemon juice for 1/2 hr.Slice the onion into thin long slices. Heat oil, add the onion and fry them on medium heat till golden brown and crisp. This should take about 8-10 minutes. Make sure they don't burn .Remove the onions and keep aside. After keeping aside 1/4th of the fried onions for garnish, crush the rest with hand or give a quick whip in a processor. Just one pulse should be enough.In the same oil, fry the cut tomatoes for about 3-4 minutes and keep aside.Then add the ground masala and fry on low heat until the oil runs clear. Now add the marinated chicken, fried tomatoes, crushed onions to the masala ,mix well and let the water come out of the chicken. If there is not enough water, add ½ cup water to cook.Cover and cook on low heat. The chicken should get cooked in about 15 minutes on low heat, but keep checking and stirring.Add more salt and adjust taste as necessary.Don't add too much of water as this not a gravy dish, tastes best with the whole onion masala sticking nicely to the chicken. Garnish with fried onion, curry leaves and coriander.Serve with pathiri
Rice powder : 1 cup
Scraped coconut : 1 cup
Jeera :1/2 tsp
Small onion : 4 nos
Oil : 2 tbso
Water : 1.5 cup
Salt : to taste
Grind together scraped coconut, small onion & jeera to make a paste.Add water, salt & oil to a saucepan. When it starts boiling add coconut paste & rice powder. Add rice powder little by little & stir it. Keep it on fire till all the water is absorbed by the ricepowder. After 5-7 minutes, make small balls out of the dough. Sprinkle some rice powder over each ball & roll it.Place each ball between two butter paper & roll. Cut it into a perfect round shape using a round vessel. Heat a non stick pan & cook pathiri till both sides are done. Serve hot with nadan chicken curry .
NADAN CHICKEN CURRY
Ingredients:
Chicken -1 kg cut in pieces
Onion- 4 medium sized ones (2-3 cups chopped)
Tomato- 3 medium sized ones diced
Lemon Juice- 1 lemon’s juice.
Salt to taste
Spice Masala(to be ground together)
Red chili powder- 2 1/2 tea spoon
Turmeric- ½ teas spoon
Ginger- ½ inch piece
Garlic- 4
Cinnamon- 1 inch piece
Cardamom -3
Pepper -1 table spoon
Cconut oil -1/4 cup
Curry leaves- A handfu
lCoriander leaves – A Handful
Preparation:
After cleaning and cutting chicken , wash it well and let it drain . Marinate the chicken with ½ teaspoon each of the chill powder, turmeric and salt , lemon juice for 1/2 hr.Slice the onion into thin long slices. Heat oil, add the onion and fry them on medium heat till golden brown and crisp. This should take about 8-10 minutes. Make sure they don't burn .Remove the onions and keep aside. After keeping aside 1/4th of the fried onions for garnish, crush the rest with hand or give a quick whip in a processor. Just one pulse should be enough.In the same oil, fry the cut tomatoes for about 3-4 minutes and keep aside.Then add the ground masala and fry on low heat until the oil runs clear. Now add the marinated chicken, fried tomatoes, crushed onions to the masala ,mix well and let the water come out of the chicken. If there is not enough water, add ½ cup water to cook.Cover and cook on low heat. The chicken should get cooked in about 15 minutes on low heat, but keep checking and stirring.Add more salt and adjust taste as necessary.Don't add too much of water as this not a gravy dish, tastes best with the whole onion masala sticking nicely to the chicken. Garnish with fried onion, curry leaves and coriander.Serve with pathiri
STUFFED MUSSELS(ARIKKADUKKA), KALLUMMAKKAYA NIRACHATHU
INGREDIENTS
Medium size mussels – 15-20 no.s
For Stuffing dough
Rice flour - 3 cups
Grated coconut - 1 cup
small onion - 6 no.s
Green chilly - 3 nos
Ginger - 1 small piece
Aniseed - 1 teaspoon
Jeera / cumin seeds - 1/2t spn
Salt - to taste
Masala batter
Rice powder -2 tbsp
Red chili powder - 2 teaspoon
Crushed pepper -1 tsp
Turmeric powder - 1/2 teaspoon
Garlic flakes - 2 no.s
Aniseed - 1/2 teaspoon
Salt - to taste
Preparation Method
Wash the mussel shells well. Open the shells with a knife ,drain all the water. Clean the inside part to remove any dirt there.
Grind the ingredients for the dough, except the rice flour, to a smooth paste with water. Add to the rice flour and make a dough.
Stuff this dough into the mussel. Steam the stuffed mussels in a steamer, iddli cooker or use a pressure cooker in which a utensil for steaming is placed and steam mussels in it, covered with a lid.
Steam for15 minutes. When fully cooked, take off the steamer and place to cool. Then scoop out the stuffed mussels from the shells.
Grind all the ingredients for masala batter together with little water and make a thick batter. Dip or lightly coat the steamed mussels in this batter.
In a fry pan add enough oil to deep fry. Add mussels to the oil and fry till crisp and golden brown in colour.
Medium size mussels – 15-20 no.s
For Stuffing dough
Rice flour - 3 cups
Grated coconut - 1 cup
small onion - 6 no.s
Green chilly - 3 nos
Ginger - 1 small piece
Aniseed - 1 teaspoon
Jeera / cumin seeds - 1/2t spn
Salt - to taste
Masala batter
Rice powder -2 tbsp
Red chili powder - 2 teaspoon
Crushed pepper -1 tsp
Turmeric powder - 1/2 teaspoon
Garlic flakes - 2 no.s
Aniseed - 1/2 teaspoon
Salt - to taste
Preparation Method
Wash the mussel shells well. Open the shells with a knife ,drain all the water. Clean the inside part to remove any dirt there.
Grind the ingredients for the dough, except the rice flour, to a smooth paste with water. Add to the rice flour and make a dough.
Stuff this dough into the mussel. Steam the stuffed mussels in a steamer, iddli cooker or use a pressure cooker in which a utensil for steaming is placed and steam mussels in it, covered with a lid.
Steam for15 minutes. When fully cooked, take off the steamer and place to cool. Then scoop out the stuffed mussels from the shells.
Grind all the ingredients for masala batter together with little water and make a thick batter. Dip or lightly coat the steamed mussels in this batter.
In a fry pan add enough oil to deep fry. Add mussels to the oil and fry till crisp and golden brown in colour.
KOZHI NIRACHATH(STUFFED CHICKEN)
Ingredients :-
For marination;
Whole Chicken – 1 small
Lemon - 1/2
Red Chilly powder – 1 tbsp
Turmeric powder – 2tsp
Salt – to taste
For Stuffing ;
Egg – 2nos
Onion sliced – 1 big
Green chillies slit - 6 nos
Curry leaves – 1 tbsp
Ginger-Garlic paste – 1 tbsp
Red chilly powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Coriander powder – 1 tsp
Garam masala powder – 1/2 tsp
Coriander leaves chopped – 2tbsp
salt – to taste
Oil – as needed
Kitchen twine (for tying the chicken’s hands and legs)
For the gravy :
Onions sliced – 2 big
Green chillies chopped - 3 – 4
Tomatoes sliced thin – 2 medium ones
Ginger garlic paste – 2 tsp
Red chilly powder – 1 tsp
Coriander powder – 1/2 tsp
Aniseeds(Perumjeerakam) – 1 tsp
Garam Masala -1/2 tsp
Method :-
Marinating :
Skin the chicken and clean it thoroughly.Make tiny slits on the chicken both inside and outside, for the masala to penetrate well.Now apply a dash of lemon juice all over the chicken, to remove any unwanted smell.Rinse again in cold water and keep it aside.Prepare a marinade using red chilly powder,turmeric powder and salt adding necessary water to make a smooth paste.Apply the paste all over the chicken both inside and outside.Keep aside for 2 hours .
Boil the eggs till it is fully cooked add a little salt in the water,this will somewhat prevent sticking of the eggs to the shells.When the eggs are done ,immediately transfer the eggs into a bowl of cold water and allow it to cool.When it is cold peel off the shell and reserve.
Preparing Stuffing :
Heat oil in a pan and saute onions,curry leaves,green chillies and ginger-garlic paste until onion turns translucent.Add the spice powders (for stuffing) and fry it in medium heat for 2 -3 mts or until everything is blended together.Add salt and the rest of the ingredients for stuffing and mix together.Finally add the boiled egg and fry for few more minutes.Switch off the heat and keep this aside.
Filling the stuffing into the chicken :
First put the masala into the cavity and then the eggs,be careful not to overstuff.Now using a kitchen twine tie together chickens legs first ,and then the hands.
Preheat the oven to 400 F.
Frying the chicken :
Heat a big pan,big enough to fit the chicken and add 1/4 cup of oil into it..Place the chicken gently into the pan .
Fry the chicken,until all the four sides are lightly browned,and not fully fried.You have to turn the chicken as and when needed.
Drain the chicken and keep it aside.
Arrange the chicken in the middle of a baking dish with breast side down.
Drizzle a little left over oil from the frying on to the chicken ,cover it and bake for 30 mts.(You may need to turn the chicken in between to ensure proper cooking on all the sides.)
Preparing the gravy :
Grind aniseed into a fine powder and mix together with the r spice powders(for the gravy).Now to the same pan in which the chicken is fried(add more oil if needed),add onions,curry leaves,coriander powder and chillies and saute them until onion starts to turn brown.Add ginger-garlic paste ,stir well,thrown in tomatoes and fry in a medium heat until everything is blended well.Add the spice powders and fry them until it starts to spread a nice aroma.Add the coriander leaves and salt and mix together.
Adding gravy into the chicken :
When the initial baking is done,take it out and pour the gray all over the chicken such that it is fully covered in the sauce.
Final baking :
Bake the chicken for 45 more minutes uncovered,checking in between.When the chicken is well done and the onions are fully caramelised,take it out of the oven,cool ,remove the twine and serve with porota,chappathi pathiri or anything else .
(Note :- You can also prepare this dish dry,without adding gravy.Also if you dont have an oven,try preparing it in the wok itself either dry or with gravy.)
For marination;
Whole Chicken – 1 small
Lemon - 1/2
Red Chilly powder – 1 tbsp
Turmeric powder – 2tsp
Salt – to taste
For Stuffing ;
Egg – 2nos
Onion sliced – 1 big
Green chillies slit - 6 nos
Curry leaves – 1 tbsp
Ginger-Garlic paste – 1 tbsp
Red chilly powder – 1/2 tsp
Turmeric powder – 1/2 tsp
Coriander powder – 1 tsp
Garam masala powder – 1/2 tsp
Coriander leaves chopped – 2tbsp
salt – to taste
Oil – as needed
Kitchen twine (for tying the chicken’s hands and legs)
For the gravy :
Onions sliced – 2 big
Green chillies chopped - 3 – 4
Tomatoes sliced thin – 2 medium ones
Ginger garlic paste – 2 tsp
Red chilly powder – 1 tsp
Coriander powder – 1/2 tsp
Aniseeds(Perumjeerakam) – 1 tsp
Garam Masala -1/2 tsp
Method :-
Marinating :
Skin the chicken and clean it thoroughly.Make tiny slits on the chicken both inside and outside, for the masala to penetrate well.Now apply a dash of lemon juice all over the chicken, to remove any unwanted smell.Rinse again in cold water and keep it aside.Prepare a marinade using red chilly powder,turmeric powder and salt adding necessary water to make a smooth paste.Apply the paste all over the chicken both inside and outside.Keep aside for 2 hours .
Boil the eggs till it is fully cooked add a little salt in the water,this will somewhat prevent sticking of the eggs to the shells.When the eggs are done ,immediately transfer the eggs into a bowl of cold water and allow it to cool.When it is cold peel off the shell and reserve.
Preparing Stuffing :
Heat oil in a pan and saute onions,curry leaves,green chillies and ginger-garlic paste until onion turns translucent.Add the spice powders (for stuffing) and fry it in medium heat for 2 -3 mts or until everything is blended together.Add salt and the rest of the ingredients for stuffing and mix together.Finally add the boiled egg and fry for few more minutes.Switch off the heat and keep this aside.
Filling the stuffing into the chicken :
First put the masala into the cavity and then the eggs,be careful not to overstuff.Now using a kitchen twine tie together chickens legs first ,and then the hands.
Preheat the oven to 400 F.
Frying the chicken :
Heat a big pan,big enough to fit the chicken and add 1/4 cup of oil into it..Place the chicken gently into the pan .
Fry the chicken,until all the four sides are lightly browned,and not fully fried.You have to turn the chicken as and when needed.
Drain the chicken and keep it aside.
Arrange the chicken in the middle of a baking dish with breast side down.
Drizzle a little left over oil from the frying on to the chicken ,cover it and bake for 30 mts.(You may need to turn the chicken in between to ensure proper cooking on all the sides.)
Preparing the gravy :
Grind aniseed into a fine powder and mix together with the r spice powders(for the gravy).Now to the same pan in which the chicken is fried(add more oil if needed),add onions,curry leaves,coriander powder and chillies and saute them until onion starts to turn brown.Add ginger-garlic paste ,stir well,thrown in tomatoes and fry in a medium heat until everything is blended well.Add the spice powders and fry them until it starts to spread a nice aroma.Add the coriander leaves and salt and mix together.
Adding gravy into the chicken :
When the initial baking is done,take it out and pour the gray all over the chicken such that it is fully covered in the sauce.
Final baking :
Bake the chicken for 45 more minutes uncovered,checking in between.When the chicken is well done and the onions are fully caramelised,take it out of the oven,cool ,remove the twine and serve with porota,chappathi pathiri or anything else .
(Note :- You can also prepare this dish dry,without adding gravy.Also if you dont have an oven,try preparing it in the wok itself either dry or with gravy.)
Thursday, August 20, 2009
PUDDINGS
CARROT PUDDING
Ingredients:
Carrot(grated) ........................................................ 1/2 kg
Milk ........................................................ 1/2 ltre
Milk powder ......................................................... 5tbsp
Condensed Milk ........................................................1/4 tin
Ingredients:
Carrot(grated) ........................................................ 1/2 kg
Milk ........................................................ 1/2 ltre
Milk powder ......................................................... 5tbsp
Condensed Milk ........................................................1/4 tin
Sugar ........................................................ 100g
Butter ......................................................... 3 tbsp
Crushed dry fruits....................................................... 1/2 cup
Cardamom powder ..................................................... 1/2 tsp(optional)
PREPERATION
Take a preheated deep bottomed saucepan and add 3 tbsp of butter and let it melt a bit . Add grated carrots and saute it for 5 mnts . Combine milk , milkpowder and condensed milk together and mix well . Pour the mixture in the saucepan and let the mixture boil . Keep stirring occassionally .
Add sugar to the mixture and stir for about 30 mnts , till the time the milk gets absorbed by carrot mixture . Then add 1/2 part of dry fruits to the carrot mixture and stir for 2 mnts .
Carrot pudding is ready . Remove the saucepan from the heat and pour in to a pudding dish . Add cardamom powder and stir . Keep it aside to cool . Garnish with theremaining nuts . Refrigerate the pudding and serve it cold .
Butter ......................................................... 3 tbsp
Crushed dry fruits....................................................... 1/2 cup
Cardamom powder ..................................................... 1/2 tsp(optional)
PREPERATION
Take a preheated deep bottomed saucepan and add 3 tbsp of butter and let it melt a bit . Add grated carrots and saute it for 5 mnts . Combine milk , milkpowder and condensed milk together and mix well . Pour the mixture in the saucepan and let the mixture boil . Keep stirring occassionally .
Add sugar to the mixture and stir for about 30 mnts , till the time the milk gets absorbed by carrot mixture . Then add 1/2 part of dry fruits to the carrot mixture and stir for 2 mnts .
Carrot pudding is ready . Remove the saucepan from the heat and pour in to a pudding dish . Add cardamom powder and stir . Keep it aside to cool . Garnish with theremaining nuts . Refrigerate the pudding and serve it cold .
Wednesday, August 12, 2009
FRUIT SALAD WITH ICE CREAM
Ingredients
Vanila ice cream : 1 cup
Apple,pine apple , pappaya and banana (sliced in to pieces) : 1/2 cup
Seedless black grape : 1 tbsp
seedless green grape : 1 tbsp
Cashew nuts (crushed) : 1tbsp
Raisins : 1 tsp
Cherries :4 nos
Condensed milk : 1/4 cup
Orange juice : 1/2 cup
Ginger juice : 1 tsp (optional)
Honey or sugar syrup : 1/2 cup
Cashew nuts : 2 nos
Preperation
Combine ginger juice,condensed milk and honey in a bowl. Add all the fruits nuts and raisins in the mixture and mix gently . Cover and place in refrigerator for 1 hour . Just before serving distribute the fruit salad in serving bowl and add ice cream . Pour on the orange juice in to mixture . Serve by garnishing with cherries and nuts .
in the mixture .
You may add any other fruit and dry fruit .
You may add caramalised sugar syrup on top .
Ingredients
Vanila ice cream : 1 cup
Apple,pine apple , pappaya and banana (sliced in to pieces) : 1/2 cup
Seedless black grape : 1 tbsp
seedless green grape : 1 tbsp
Cashew nuts (crushed) : 1tbsp
Raisins : 1 tsp
Cherries :4 nos
Condensed milk : 1/4 cup
Orange juice : 1/2 cup
Ginger juice : 1 tsp (optional)
Honey or sugar syrup : 1/2 cup
Cashew nuts : 2 nos
Preperation
Combine ginger juice,condensed milk and honey in a bowl. Add all the fruits nuts and raisins in the mixture and mix gently . Cover and place in refrigerator for 1 hour . Just before serving distribute the fruit salad in serving bowl and add ice cream . Pour on the orange juice in to mixture . Serve by garnishing with cherries and nuts .
in the mixture .
You may add any other fruit and dry fruit .
You may add caramalised sugar syrup on top .
STRAWBERRY MILK SHAKE
INGREDIENTS
Ripe strawberry (chopped) :1 cup
Chilled milk : 2 cup
sugar : 1/4 cup
PREPERATION
Grind all the ingredients in a mixer for 3 mnts . Pour in a tall glass and serve chilled.
Ripe strawberry (chopped) :1 cup
Chilled milk : 2 cup
sugar : 1/4 cup
PREPERATION
Grind all the ingredients in a mixer for 3 mnts . Pour in a tall glass and serve chilled.
ORANGE MILK SHAKE
ORANGE MILK SHAKE
INGREDIENTS:
Orange Juice :1 cup
Chilled milk : 1 cup
sugar : 1/4 cup
PREPARATION;
Grind crushed chilled milk and sugar in a mixer . ADD orange juice and blend for 10 seconds . Serve immediately.
INGREDIENTS:
Orange Juice :1 cup
Chilled milk : 1 cup
sugar : 1/4 cup
PREPARATION;
Grind crushed chilled milk and sugar in a mixer . ADD orange juice and blend for 10 seconds . Serve immediately.
CHOCOLATE MILK SHAKE
Ingredients
Chilled milk(crushed) : 1 cup
Coco powder : 1.5 tb sp
Sugar : 4 tb sp(optional)
Chocolate ic cream : 1/4 cup
Cashew nuts : 1 tb sp
Preperation
Grind all the ingredients except ice cream in a mixer for about 3 mnts. Pour in a long glass and distribute ice cream on top.
The occasional crunch of chilled milk and nuts makes it more tasty.
Chilled milk(crushed) : 1 cup
Coco powder : 1.5 tb sp
Sugar : 4 tb sp(optional)
Chocolate ic cream : 1/4 cup
Cashew nuts : 1 tb sp
PreperationGrind all the ingredients except ice cream in a mixer for about 3 mnts. Pour in a long glass and distribute ice cream on top.
The occasional crunch of chilled milk and nuts makes it more tasty.
HASEENA MILK SHAKE
Ingredients
Dates : 10 nos
Sugar :2 tb sp
Cashew nut : 6 nos
Chilled milk : 1/4 Ltre
Preperation
Crush the chilled milk and add all the ingredients and grind in amixer gently. Haseena milk shake is ready. Serve by pouring in a long glass.
BADAM MILK SHAKE
Ingredients
Badam(almond) : 100 gm
Chilled milk : 1/2 Ltre
Sugar : 1/2 cup
Milk maid : 2 t sp
Rose water : 1 tsp (optional)
Preperation
Put badam in boiling water and cook for five mnts. Remove and drain, peel the skin.Grind badam with crussed chilled milk , sugar and milk maid for five mnts.Pour in a long glass and serve.
You may add rose water.
Badam(almond) : 100 gm
Chilled milk : 1/2 Ltre
Sugar : 1/2 cup
Milk maid : 2 t sp
Rose water : 1 tsp (optional)
Preperation
Put badam in boiling water and cook for five mnts. Remove and drain, peel the skin.Grind badam with crussed chilled milk , sugar and milk maid for five mnts.Pour in a long glass and serve.
You may add rose water.
GUDBUD ICE CREAM
Ingredients
Vanila ice cream :1/4 cup
Apple ,banana and orange, soaked in sugar syrup for 10 mnts (peeled
and sliced in to small pieces) : 2 tb sp
Mixed fruit jam : 2 tsp
Cuscus( soaked in water for
ten mnts) : 1/2 tsp
Pista ice cream/ Butter scotch ice cream :1/4 cup
Apricoat, Pista ,badam and
cashew nuts (all crushed) : 1 tsp each
Raisins : 1 tsp
Tooty fruity : 1/2 tsp
Caramalised sugar syrup : 1/2 tsp
Preperation
Take a long glass and distribute all the ingredients in the above order. Put a long spoon in the glass and eat by digging vertically . so that each mouthful has a layer of each of the ingradients .
Note: You may add or substitute strawberry ice cream too.
Vanila ice cream :1/4 cup
Apple ,banana and orange, soaked in sugar syrup for 10 mnts (peeled
and sliced in to small pieces) : 2 tb sp
Mixed fruit jam : 2 tsp
Cuscus( soaked in water for
ten mnts) : 1/2 tsp
Pista ice cream/ Butter scotch ice cream :1/4 cup
Apricoat, Pista ,badam and
cashew nuts (all crushed) : 1 tsp each
Raisins : 1 tsp
Tooty fruity : 1/2 tsp
Caramalised sugar syrup : 1/2 tsp
Preperation
Take a long glass and distribute all the ingredients in the above order. Put a long spoon in the glass and eat by digging vertically . so that each mouthful has a layer of each of the ingradients .
Note: You may add or substitute strawberry ice cream too.
AVAL MILK
Ingredients
Aval (flattened rice made from fried paddy) : 3 tb sp
Poovn pazham(plantain) _ ripe : 2 nos (medium)
Sugar : 4 tb sp
Ground nut or cashew nut crusshed : 1tb sp
Milk( cold) : 200 ml
Ice cubes : !/2 glass
Boost : 1/2 tsp
Preperation
Grind milk, palantain and sugar in a mixer for two minutes. Take a long glass, add aval and ground nut and pour the mixer. Distribute boost on top and serve with ice cubes.
Aval (flattened rice made from fried paddy) : 3 tb sp
Poovn pazham(plantain) _ ripe : 2 nos (medium)
Sugar : 4 tb sp
Ground nut or cashew nut crusshed : 1tb sp
Milk( cold) : 200 ml
Ice cubes : !/2 glass
Boost : 1/2 tsp
Preperation
Grind milk, palantain and sugar in a mixer for two minutes. Take a long glass, add aval and ground nut and pour the mixer. Distribute boost on top and serve with ice cubes.
Sunday, August 9, 2009
FALOODA
I
ngredients
Apple, banana, orange,pineapple, pappaya(all riped) cut in to small pieces : 1/2 cup
Black Cuscus (Basil seeds) ,Soaked in waer : 1 tbsp
Saboon rice (cooked) :1/2 tbsp
Roasted Semiya (cooked) : 2 tbsp
Milk : 4 tbsp
Tooty fruity : 1 tsp
Cashew nuts (crushed) : 4 tsp
Raisins : 1 tsp
Sugar syrup : 3 tbsp
Raspberry Red color : 1 pinch
Raspberry essence : 1/4 tsp
Pine apple yellow color : 1 pinch
pineapple essence : 1/4 tsp
Ice cream : 2 scoop
Cashew nuts : 4 nos
Cherry : 4 nos
Preperation
Put all the ingredients from 1-8 in the sugar syrup (2tbsp) and stir gently. Refrigerate for atleast 30 mnts. Take 1/2 tbsp of sugar syrup and add raspberry red color and essence and stir well. Take another 1/2 tbsp of sugar syrup and add pineapple yellow color and essence and stir well.
Take two large transperent glasses and put the refrigerated fruits first .Then add
ice cream scoops .Pour sugar syrups with essences on top.Garnish with cashewnuts and cherries and serve.
ngredientsApple, banana, orange,pineapple, pappaya(all riped) cut in to small pieces : 1/2 cup
Black Cuscus (Basil seeds) ,Soaked in waer : 1 tbsp
Saboon rice (cooked) :1/2 tbsp
Roasted Semiya (cooked) : 2 tbsp
Milk : 4 tbsp
Tooty fruity : 1 tsp
Cashew nuts (crushed) : 4 tsp
Raisins : 1 tsp
Sugar syrup : 3 tbsp
Raspberry Red color : 1 pinch
Raspberry essence : 1/4 tsp
Pine apple yellow color : 1 pinch
pineapple essence : 1/4 tsp
Ice cream : 2 scoop
Cashew nuts : 4 nos
Cherry : 4 nos
Preperation
Put all the ingredients from 1-8 in the sugar syrup (2tbsp) and stir gently. Refrigerate for atleast 30 mnts. Take 1/2 tbsp of sugar syrup and add raspberry red color and essence and stir well. Take another 1/2 tbsp of sugar syrup and add pineapple yellow color and essence and stir well.
Take two large transperent glasses and put the refrigerated fruits first .Then add
ice cream scoops .Pour sugar syrups with essences on top.Garnish with cashewnuts and cherries and serve.
Thursday, August 6, 2009
Sharjah Milk Shake
Ingredients:-
Butter Plantain(poovan pazham) :3 nos
Chilled Milk : 500ml (1 packet)
Boost or Any Chocolate Flavoured Drink Mix :1tbsp
Sugar : 5 tbsp(Optional)
Cardamom crushed : 1
Method:-
Add Bananas,Sugar, ,Cardamom,chilled milk and boost to a mixer and blend well ...Sprinkle 1 tsp of sugar to the mixture and mix it lightly using spoon.The occasional crunch of chilled milk and sugar makes it more interesting.Serve immediately.
**********************************************
Butter Plantain(poovan pazham) :3 nos
Chilled Milk : 500ml (1 packet)
Boost or Any Chocolate Flavoured Drink Mix :1tbsp
Sugar : 5 tbsp(Optional)
Cardamom crushed : 1
Method:-
Add Bananas,Sugar, ,Cardamom,chilled milk and boost to a mixer and blend well ...Sprinkle 1 tsp of sugar to the mixture and mix it lightly using spoon.The occasional crunch of chilled milk and sugar makes it more interesting.Serve immediately.
**********************************************
Lime Juice
Ingredients
Freshly squeezed lime juice : 2 cup
Water : 4 cup
Sugar : 1 cup (optional)
Salt : 1 pinch
Method;
Pour the lime juice,sugar,water & salt in to a bowl and stirr. Add ice cubes & serve immediately.
Water : 4 cup
Sugar : 1 cup (optional)
Salt : 1 pinch
Method;
Pour the lime juice,sugar,water & salt in to a bowl and stirr. Add ice cubes & serve immediately.
Sunday, August 2, 2009
MUTTAMALA & PINHANATHAPPAM
Ingredients
Egg :10 nos
Crushed cardamom : 1/2 tsp
Cashewnuts : 1tbsp
Raisins : 1/2 tbsp
Sugar : 300g
Separate the egg yolks and whites to separate bowls. Please make sure that there should not be white in the yellow at all. (Using a muslin cloth strain the egg yolk into a dry bowl). Take a plastic bottle with a nozzle and make a small hole at one side . (you may take a coconutshell spoon and make a very small hall in the centre)
preperation of muttamala
Add sugar and water, and boil it. Add a little egg white (very little) into the syrup to remove the impurities from the syrup. You can see the scum coming up in the syrup. Now remove it from the fire and strain the syrup using a clean muslin cloth. Heat the syrup again. When the syrup thickens (not very sticky) take the plastic bottle and fill it with some egg yolk, placing your finger on the hole. Remove your finger from the bottle and pour the yolk in a circular motion into the syrup to form noodle like strings. Do this until the egg yolk in the bottle is over. Now reduce the flame and sprinkle a little cold water into the syrup. Remove yolk strings from the syrup. Spread it in a plate without breaking the strings. Keep the one side of the plate a little raised to remove the excess syrup from the yolk strings. Use all the yolks in this way. If the syrup becomes too thick pour a little water. Keep aside the syrup for preparing the egg white.
preperation of pinhanathappam
Add the left over syrup to the egg white (add the syrup only after it becomes cool) and beat it again. Add crushed cardamom, cashew nuts and raisins.Heat water in a idli vessel . Grease a vessel and pour the beaten egg into it . Steam it in the idli vessel till firm . Remove form the vesseland let it cool and cut into desired shape pieces & serve with muttamala.
Note;
Duck eggs are better because the yolk will be red .
Saturday, August 1, 2009
COOKER KALATHAPPAM
Ingredients:Long grain rice (pachari) : 2cup
Cooked rice :1cup
water :2 cup
Salt :As required
Small pieced coconut : 1 tbsp
Small onion (chopped in to small pieces) : 1 tbsp
Jaggery : 2 medium sized
Sugar : 2 tbsp
Coconut oil : 2 tbsp
PREPERATION
Melt jaggery in little water and remove impurities.
Soak rice for about 4-6 hours.Grind it along with cooked rice, by adding 2 cups of water into a smooth grainless batter. The batter should be thick as idly batter.Add salt, jaggery and sugar, stirr well.
Fry coconut pieces and small onion in 1 tbsp of oil, add in the batter.Stirr well.
Heat 1 tbsp of oil in cooker. Pour the batter in cooker. Close the pressur cooker lid without putting "Weight". Then pressure cook for 2 minutes on a high flame, then lower it. Cook for about 15 mnts. After that put off the flame , keep the lid closed and allow to cool for sometime .
Tthen open the pressure cooker and serve...........
Cooked rice :1cup
water :2 cup
Salt :As required
Small pieced coconut : 1 tbsp
Small onion (chopped in to small pieces) : 1 tbsp
Jaggery : 2 medium sized
Sugar : 2 tbsp
Coconut oil : 2 tbsp
PREPERATION
Melt jaggery in little water and remove impurities.
Soak rice for about 4-6 hours.Grind it along with cooked rice, by adding 2 cups of water into a smooth grainless batter. The batter should be thick as idly batter.Add salt, jaggery and sugar, stirr well.
Fry coconut pieces and small onion in 1 tbsp of oil, add in the batter.Stirr well.
Heat 1 tbsp of oil in cooker. Pour the batter in cooker. Close the pressur cooker lid without putting "Weight". Then pressure cook for 2 minutes on a high flame, then lower it. Cook for about 15 mnts. After that put off the flame , keep the lid closed and allow to cool for sometime .
Tthen open the pressure cooker and serve...........
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