Sunday, January 31, 2010

Allepey Fish Curry

Posted by sandhya at 1/31/2010 02:09:00 AM


• 200 g Sear Fish, cubes

• 40 ml Coconut Oil
• 5 Green Chilies, slit
• 50 g Sambar Onion, sliced
• 10 g Ginger, sliced lengthwise
• 5 g Curry Leaves
• 2 Raw Mangoes, peeled & cut in cubes
• 6 g Turmeric Powder
• 20 g Red Chili Powder
• 200 ml Coconut Milk
• Salt, to taste

How to make Allepey Fish Curry:

• Take a deep pan and heat coconut oil in it.

• Put sliced sambar onion, green chilies, half of sliced ginger, half of curry leaves and peeled raw mango cubes in it.
• Saute well, till the onions turns translucent and mango is easily mashed.
• Add turmeric powder and chili powder to it and mix well again.
• Add salt and water in it and let the spices cook on slow flame.
• Pour coconut milk in it and let it cook for 5 more minutes.
• Now, carefully drop the fish cubes in the prepared mixture and cook till the fish is tender.
• Take a small saucepan and saute the remaining ginger and curry leaves in 1 tbsp of oil.
• Garnish the prepared fish with this mixture and serve hot, with rice.

Ada Pradhaman

Posted by sandhya at 1/31/2010 01:42:00 AM
Ada Pradhaman is a mouthwatering Malabar recipe. It is usually prepared on Onam. Learn how to make/prepare Ada Payasam by following this easy recipe.

• 1/2 Cup ada
• 4 Green cardamoms
• 1 tbsp Sugar
• 1/4 Cup pure ghee
• 12 Cashewnuts
• 2 tbsp Kishmish
• 1-1/2 Cups coconut (scraped)
• 1 Cup palm jaggery

How to make Ada Pradhaman:
• Heat 2 tbsp ghee and fry ada.
• Grind cardamoms and sugar together to a fine powder, and place aside.
• Heat 2 tbsp ghee and saute the cashewnuts and kishmish until light brown.
• Immerse coconut in one cup hot water, grind and extract thick milk.
• Repeat the process, make a second extract and set aside.
• Crush jaggery to a fine powder, keep it aside.
• Bring ada to a boil in one cup water and the second extract of coconut milk.
• Ada should remain smooth but hold its shape.
• Add jaggery with it and continue cooking until it thickens.
• Heat the remaining ghee and add this to the pradhaman.
• Mix the first extract of coconut milk and the fried dry fruits with it, stir well and heat thoroughly.
• Sprinkle with the cardamom powder.

Saturday, January 30, 2010

Baby Corn Sabzi

Posted by sandhya at 1/30/2010 01:49:00 AM


• 1½ kg (3.3 lb) Baby Corn (boiled, diced into ½-inch cubes)

• 4 tsp (25 g) Ginger-Garlic Paste
• 1 tbsp (15 ml) Vegetable Oil • ½ tsp (1 g) Cumin Seeds
• 1 cup (200 ml) Tomato Puree

• 1 cup (200 g) Yoghurt (whisked)
• 100 g (3 ½ oz) Green Peas (shelled)
• 2 tsp (8 g) Salt
• 1 tbsp (4 g) Green Coriander (chopped)
How to make Baby Corn Sabzi:

• Extract the ginger-garlic juice from the paste and discard the pulp.

• Place a kadai on fire and heat vegetable oil.
• Add cumin seeds and sauté till they start spluttering.
• Add in the tomato puree and stir well. Cook for 6 to 8 minutes, till the raw flavor disappears.

• Add yoghurt, baby corn and green peas. Stir well and cook for 5 minutes.
• Sprinkle salt and ginger-garlic juice.

• Cook for 2 minutes, till the gravy becomes thick.

• Garnish with chopped green coriander.

• Serve hot with any Indian bread.

Baby Corn Pakoda

Posted by sandhya at 1/30/2010 01:41:00 AM

• 10 Baby corns
• 5 tbsp Corn flour
• 5 tbsp Maida
• 4 Green chillies
• 6 Garlic pods
• 1 Inch piece ginger
• 1 tbsp Coriander leaves, chopped
• Oil for frying
• Salt to taste
• Water as required

How to make Baby Corn Pakoda:

• Cut the baby corns lengthways into two, set aside.

• Grind together the green chillies, garlic and ginger to make a fine paste.
• Combine maida, cornflour, salt, masala paste, coriander and water to form a soft batter.
• Take a skillet and heat oil in it.
• Dip each baby corn in the batter and fry until crisp and golden.
• Baby Corn Pakodas are ready to serve.

Friday, January 29, 2010

Coconut Fish Curry

Posted by sandhya at 1/29/2010 05:59:00 AM


• 10-12 pieces Fish (clean and cut)

• 1 Cup Fresh Coconut
• 6 Shallots
• 1 tsp Ginger root
• 4 Green chilies
• 1 tsp Turmeric Powder
• 8 Fenugreek Seeds
• 1 tsp Chili Powder
• 1 sprig Curry Leaves
• 5 Kudampuli
• 1/2 medium-sized Tomato (chopped)
• Salt to taste
• 1 tbsp Oil

How to make Coconut Fish Curry:

• Take the pieces of fish and apply chili powder, turmeric powder and keep it aside for some time.

• Heat the oil in a kadai. After the oil becomes hot, add the fenugreek seeds.
• Also add shallots and ginger to the oil and fry them.
• Add fish pieces to it and fry for few minutes.
• Then add ground paste of coconut, green chilies, tomatoes and salt.
• Add water as needed. Let it boil at high temperature.
• When the fish gets cooked and curry boils up, add soaked Kudampuli.
• Then lower the flame and add curry leaves to the curry.
• Fish Curry with Coconut is ready.

Coconut Chicken

Posted by sandhya at 1/29/2010 05:43:00 AM


• 2-3 Chicken breasts
• 1 Can coconut milk
• 1/2 Cup sweet peas
• 1 Green onion, chopped
• 1 Big carrot, sliced thin
• 1 tbsp Curry powder
• Salt and pepper to taste
• Oil as needed

How to make Coconut Chicken:

• Remove bones and skin from the chicken.

• Wash and cut it into bite-size pieces.
• Heat oil and fry them.
• add carrot, peas, onion, pepper, salt and curry powder to it.
• Cook for 5 minutes.
• Combine coconut milk with it, mix well.
• Cook it for about 10 or 15 minutes more.

Saturday, January 23, 2010


Posted by sandhya at 1/23/2010 05:45:00 AM


• 1 Cup maida
• 1 Cup fine Semolina
• 1/2 Cup rice flour
• 1-1/2 Cup Ghee
• Salt to taste
• Oil for frying

For Badam Milk:

• 40 Badam

• 1 Litre, half cream milk
• Few strands of Saffron
• Sugar to taste

How to make Chiroti:

• Soak the badam in warm water for 30 minutes.
• Peel and grind to make a fine paste.
• Bring the half cream milk to boil, add badam paste, sugar and saffron to it and simmer, keep aside.
• Take a bowl and combine maida, semolina, 1/2cup ghee and salt in it.
• Make soft dough, set aside for about 30 minutes.
• Make 10 small balls from it and roll to chapatti’s size.
• Combine ghee and the rice flour to make a fine paste.
• Spread this paste on each of the chapattis and manage one above the other and roll it like a Swiss roll.
• Slice the roll into 2 inch size pieces and press lightly on swiss roll and flatten to make a small poori.
• Take a pan and heat oil in it.
• Deep fry the pooris, sprinkle sugar on it.
• Phenori is ready to serve with Badam milk.

Chilli Bajji

Posted by sandhya at 1/23/2010 05:36:00 AM


• 10 Green chillies, preferably big ones
• 100 gms Chickpea flour
• 1 tbsp Rice flour
• 1 Large potato, cooked and mashed
• 1/2 tbsp Tamarind paste
• 1 tsp Cumin powder
• 1 tsp Red chilli powder
• 1 tsp Ginger paste
• 1/4 tsp Turmeric powder
• 1 Pinch asafoetida powder
• Salt as per taste
• Oil for deep frying

How to make Chilli Bajji:

• Combine together the rice flour, chickpea flour, cumin powder, asafoetida powder, red chilli powder, turmeric powder and salt.
• Prepare thick batter using water.
• Slit the chillies keeping its tail-end intact.
• Remove the seeds.
• For preparing stuffed chilli bajjis, mix tamarind paste and mashed potato with a little salt.
• Fill the mixture inside each Chilli and close them well.
• Dip the chillis in the batter and deep-fry in the oil.
• Serve Chilli Bajji with sauce.

Wednesday, January 20, 2010

Chicken 65

Posted by sandhya at 1/20/2010 03:47:00 AM


• 2 lb Boneless skinless chicken thighs

• 1 tsp All spice, cloves, cinnamon, cardamom
• 1-1/2 tsp Garlic paste
• 1 -1/2 tsp Ginger paste
• 2 tsp Red chilies powder
• 2 tsp All-purpose flour
• 1 Egg
• 4 Drops food coloring, red
• 2 Cups yoghurt
• 12 Green chilies
• 2 tsp Cornflour
• 3 tsp Lime juice
• Vegetable oil for frying
• Salt to taste
• Onions, for garnishing

How to make Chicken 65:

• Take a bowl and mix corn flour, all purpose flour, ginger garlic paste, chilli powder, egg,all spice and salt to thick batter.
• Add water if essential.
• Add chicken pieces to the batter and marinate for about one hour.
• Deep fry the marinated chicken pieces till they turn golden.
• Take a sauce pan and heat 4 tsp oil.
• Add fried chicken pieces, slit chillies, yogurt, red color and salt if desired.
• Fry for about 4 to 5 minutes and remove it from the heat.
• Now add lime juice, mix well and garnish it with onions.

Chembu Curry

Posted by sandhya at 1/20/2010 03:38:00 AM


• ½ kg Chembu (Colocasia/ Arvi)
• 1 cup Coconut (scraped)
• ¼ tsp Turmeric Powder
• 2 Green Chilies
• 1 Garlic (small)
• ½ tsp Cumin Seeds
• 1 stem Curry Leaves
• 2 Dry Red Chilies
• ¼ tsp Mustard Seeds
• 1 tbsp Coconut Oil
• Water (for cooking)
• Salt (to taste)

How to make Chembu Curry:

• Peel the chembu. Wash well and cut into small pieces.

• Place it in a cooker and add enough water, salt and turmeric powder. Pressure cook it.
• Grind coconut, cumin seeds, green chilies and garlic pods in a blender, to form a smooth paste.
• Add this paste to the cooked chembu and add the required water.
• Boil the mixture for 1 minute.
• Heat coconut oil in a saucepan and add mustard seeds.
• When they start spluttering, add dry red chilies and curry leaves.
• Let them fry for a minute and add this to the chembu curry prepared earlier.
• Serve hot.

Tuesday, January 19, 2010

Chana Dal Payasam

Posted by sandhya at 1/19/2010 04:29:00 AM


• 1 Cup soaked channa dal
• 1 1/2 Cup coconut milk
• 2 Cup jaggery
• 1/2 Cup butter
• 5 Cardamoms
• 1 tbsp Coconut powder

How to make Chana Dal Payasam:

• Boil the chana dal tiil it gets cooked.

• Add coconut milk and jaggery.
• Cook till the mixture turns thick.
• Fry coconut powder and cardamoms in ghee.
• Add ghee and and fried cadamoms in channa dal mixture.
• Mix it properly.
• Adorn with fried coconut powder.

Chakara Pongal

Posted by sandhya at 1/19/2010 04:19:00 AM

• 1 cup Rice
• 1/4 cup Green Gram
• 1-1/2 cup Jaggery
• 2 cups Milk
• 1/2 cup Ghee
• 4 Cloves (fried in ghee)
• 1 tsp Nutmeg Powder
• 1/4 cup Cashews (fried in ghee)
• 1/4 cup Raisins(fried in ghee)
• 4 Cardamoms (powdered)

How to make Chakara Pongal:
• Take rice and moong dal in a pan and roast them until dal starts to change its color.
• Now add 3 cups of water , milk and cook it till the rice becomes tender.
• In a separate pan take water and add jaggery to it.
• Heat it till the later melts completely.
• Now mix this with the cooked rice and stir properly.
• Add ghee and keep stirring.
• Garnish with nuts, cardamom powder and serve.

Monday, January 18, 2010

Carrot Dosa

Posted by sandhya at 1/18/2010 04:07:00 AM


• 2 cups Dosa Batter

• 1 cup Carrot (grated)
• 1 cup Onion (finely chopped)
• 1 green Chilli (finely chopped)
• 1tsp Cumin Seeds (jeera)
• 8-10 Curry Leaves
• Oil (as required)
• Salt to taste

How to make Carrot Dosa:

• Take 2 tablespoon of oil in a pan and heat it.
• Now add cumin seeds into it. When the seeds splutter, add onions and saute for few minutes.
• Pour the grated carrot, salt, chopped chillies and curry leaves and fry again for few minutes.
• Remove from the heat and keep it aside.
• Take a tawa and grease it with oil.
• Put one ladle full batter on the tawa and spread it evenly.
• Now spread the carrot mixture over the dosa and sprinkle little oil on it.
• Cover it with a lid and cook for sometime on medium heat.
• Remove the lid and see if the top portion has turned brown.
• Now carefully flip the dosa and allow the other portion to turn brown.
• Serve hot carrot dosa with mint or onion chutney.

Capsicum Pickle

Posted by sandhya at 1/18/2010 03:54:00 AM

• 5 Capsicums
• 1/4 tsp Fenugreek seeds
• 1/2 tsp Mustard seeds
• Juice of 2 Lemons
• 1 tsp Chilli powder
• 1/2 tsp Turmeric powder
• Asfoetida powder
• 2 tbsp Oil
• Salt to taste
How to make Capsicum Pickle:

• Wash and cut the capsicum into small pieces. Remove the seeds

• Roast mustard seeds in a pan. When they start spluttering, add fenugreek seeds.
• After mustard and fenugreek seeds get roasted, grind them to make fine powder.
• Stir for a while and add asafoetida, chilli and turmeric powder. Stir again.
• Add capsicum pieces and salt. Stir and put the lid.
• Cook the mixture for few minutes till capsicum pieces are done.
• Occasionally open the lid 3-4 times. Stir and remove from the flame.
• Pour lemon juice and stir well.
• Capsicum Pickle is ready. Store it in a jar or bottle.

Sunday, January 17, 2010

Mint Rice

Posted by sandhya at 1/17/2010 08:49:00 AM


• 1 Cup basmati rice

• 2 Onions
• 5 Green chillies
• 1 Bunch medium in size mint leaves
• 1 tsp Tamarind paste
• 3 tbsp Fresh grated coconut
• 1 tbsp Cashewnuts , broken into pieces
• 3 tbsp Oil
• Salt to taste

For Seasoning:
• 1 tsp Bengal gram
• 1 tsp Black gram
• 1 tsp Mustard seeds
• A few Curry leaves

How to make Mint Rice:

• Cook rice until each grain is separate but soft to touch.
• Let it to cool, set aside.
• Heat 1 tsp oil in the pan and sauté green chillies and mint leaves until mint leaves shrink.
• Grind this along with tamarind, coconut and salt.
• Heat the remaining oil and fry the cashewnuts till golden and set aside.
• Combine all the seasoning ingredients with it.
• Add finely cut onions to it and saute until it become translucent.
• Combine the ground masala paste with it and fry for a few more minutes until good aroma comes.
• Reduce the heat and add the cooked rice.
• Mix it carefully, without breaking the grains of rice until it becomes hot.
• Add the fried cashews to it and serve.

Mustard Coconut Rice

Posted by sandhya at 1/17/2010 08:42:00 AM


• 1 Coconut, grated
• 3-4 tsp Coconut oil
• 2-3 Green chilies, chopped
• 1 tsp Urad dal
• 1 tsp Chana dal
• 1 tsp Mustard seeds
• 1/2 tsp Ginger paste
• 1 tsp Ghee
• 5 Cashew nuts
• 1 stem Curry leaves
• Salt to taste
• 1/2 kg Basmati Rice
• Cilantro, for garnishing

How to make Mustard Coconut Rice:

• Cook rice and keep aside.
• Put 1 tsp coconut oil in the saucepan and add grated coconut.
• Fry for 3-4 minutes, till coconut becomes a little dry. Take it out and keep aside.
• Put remaining coconut oil in a pan and add mustard seeds.
• Once the mustard seeds splutter, add urad dal, chana dal, green chilies, ginger paste and curry leaves.
• Fry the above till the dals become brown.
• Remove and keep aside.
• Put ghee in the pan and fry the cashew nuts till golden brown.
• Take a bowl and put cooked rice Add salt, coconut and fried dals. Mix them well.
• Top it with cashew nuts and some cilantro.
• Mustard Coconut Rice is ready.

Saturday, January 16, 2010

Bitter Gourd Curry

Posted by sandhya at 1/16/2010 05:33:00 AM


• 2 Medium-sized bitter gourds

• 1 Onion, finely chopped
• 2 tsp Chopped ginger
• 1 tsp Chopped garlic
• 2 tbsp Ceylon curry powder
• 1/2 Cup coconut milk
• Oil for frying
• 1 Stick cinnamon
• Lime juice to taste
• Water as required
• Salt and turmeric to taste

How to make Bitter Gourd Curry:

• Wash and cut the gourds across into 1 cm rounds.
• Rub with salt and turmeric and keep aside for at least 20 minutes.
• Dry well on paper towels, fry the slices in hot oil till golden brown.
• Take them out and drain.
• In a saucepan saute the onion in 2 tbsp oil till soft and translucent.
• Add garlic and ginger and cook, stirring, till they are fragrant and start to turn golden. Add curry powder and fry, keep stirring.
• Add coconut milk with the same amount of water and a stick of cinnamon.
• Bring it to a boil and simmer for about 10 minutes.
• Combine bitter gourd slices and lime juice with it and simmer for about 10 minutes longer.

Bhagara Baingan

Posted by sandhya at 1/16/2010 05:22:00 AM


• 400 gms Brinjals
• 1/2 cup Dry Coconut (grated)
• 1 large Onion
• 1 tsp Garlic Paste
• 1 tsp Ginger Paste
• 2 tsp Cumin Seed Powder (roasted)
• 4 tsp Coriander Powder (roasted)
• 1/2 tsp Turmeric powder
• 1 tbsp Coriander Powder
• 1 tsp Red Chilli Powder
• 3-4 Curry Leaves
• 4-5 twigs Coriander Leaves
• Oil for frying
• Salt to taste

How to make Bhagara Baingan:

• Grind roasted cumin seed powder, coriander and coconut.
• Slit the brinjals and fry till it turns soft.
• Heat the oil.
• Fry onions, ginger paste, garlic paste till it turns transparent.
• Add turmeric powder, salt and grinded mixture.
• Mix red pepper and add fried brinjals.
• Add ¼ cup of water and boil it for 5 minutes.
• Garnish with fresh coriander leaves.
• Bhagara Baingan is ready to serve.

Monday, January 11, 2010

Beerakaya Pappu

Posted by sandhya at 1/11/2010 06:33:00 AM


• 3/4 Cup toor dal
• One medium sized ridge gourd
• 6 to 10 Green chilli peppers, finely chopped
• One medium sized onion, finely chopped
• 1 tbsp Tamarind extract
• 1/2 tsp Salt
• 1/4 tsp Turmeric
• 1 tsp Peanut oil
For Tadka
• 1 tsp Each of mustard seeds, urad dal, cumin, minced garlic and curry leaves

How to make Beerakaya Pappu:

• Peel and cut the ridge gourd into small cubes.
• Place toor dal, ridge gourd, onion, green chilli peppers, tamarind and turmeric in a pressure cooker.
• Add about two cups of water and cook them until 3 whistles or till they turn soft.
• Combine salt with this cooked mixture.
• With a wood masher, make a fine paste of the cooked dal and vegetables.
• For a more soup kind of dal, add water, stir and bring it to a boil.
• In a vessel, heat peanut oil.
• Fry the tadka ingredients in it till golden brown.
• Combine the mashed dal-veggie paste with it, mix well.

Banana Vada

Posted by sandhya at 1/11/2010 05:57:00 AM


• 2 cups Gram Dal/ Channa Dal
• 2 Raw Bananas
• 2 Green Chilli (chopped)
• 1 tbsp Coriander Leaves (chopped)
• A few Mint Leaves
• 1-1/2 tsp Ginger-Garlic Paste
• 1 Onion (chopped)
• 1 tsp Garam Masala
• 1 tsp Salt
• Oil for deep fry

How to make Banana Vada:

• Soak the gram dal in enough water for two hours.

• Boil the raw bananas in a pressure cooker and peel them.
• Smash the boil bananas.
• Meanwhile drain the water and grind the dal into a coarse paste.
• Make dough by mixing mashed bananas, coarsely grounded dal and all other remaining ingredients.
• Make small balls of dough and pat on a plastic sheet into circular shapes.
• Heat oil in a frying pan and fry them until brown and serve hot with any sauce.

Thursday, January 7, 2010

Aval Payasam:

Posted by sandhya at 1/07/2010 10:47:00 PM

• 1/4 Cup poha (flattened rice)
• 1 Litre whole cream milk
• 5 Almonds, thinly slivered
• 5 Pistachios thinly slivered
• 5 Pinches cardamom powder
• 1 Cup sugar
• 4 Cashews, broken
• 15 Raisins

How to make Aval Payasam:
• Wash and drain the poha. Leave it aside for 10 minutes.
• Separate poha grains with your finger.
• Boil the milk in a large vessel.
• When milk starts boiling, add poha and stir gently.
• Bring to boil again.
• Simmer till milk volume reduces to half. Stir occasionally.
• Now add sugar and cardamom. Stir to dissolve.
• Add raisins and cashews. Simmer for 2 more minutes.
• Garnish with chopped almonds and pistachios.
• Aval Payasam is ready.

Amla Pickle

Posted by sandhya at 1/07/2010 10:33:00 PM


• 5 Amla
• 1 tsp Mustard Seeds
• 4 Green chillies
• 2 tsp Turmeric Powder
• 1 tsp Hing
• 3 tsp Oil

How to make Amla Pickle:

• Pour little water in a cooker and cook the amlas in it.

• Blend the cooked amlas and green chillies.
• Heat oil in a kadhai.
• Add turmeric powder, mustard seeds and hing.
• When mustard seeds start spluttering, add amla-chillies paste and cook for about 5 minutes at low flame.
• Amla Pickle is ready.

Wednesday, January 6, 2010

Cabbage and Capsicum Pulao

Posted by sandhya at 1/06/2010 07:24:00 AM

• 1 Cup basmati rice, soaked in water
• 1 Capsicum, sliced
• 1/2 Cabbage, chopped lengthwise
• 1 Onion, sliced
• 1 tsp Ginger-garlic paste
• 1 tsp Green chili paste
• A pinch of Ajinomoto
• Salt to taste
• Oil for cooking
• Water

How to make Cabbage and Capsicum Pulao:

• Heat oil in the pan.

• Add sliced onion and cook till it becomes light brown.
• Add sliced capsicum to it and cook for 2 min.
• Then add chopped cabbage and cook again for a while
• Then add ginger-garlic paste, green chili paste and ajinomoto. Mix well
• Add the soaked rice in it and mix lightly, taking care that the rice don’t break.
• Add required quantity of water and cook till the rice is done.
• Cabbage and Capsicum Pulao is ready.

Cabbage Rice

Posted by sandhya at 1/06/2010 07:21:00 AM


• 1-1/2 cup Basmati Rice
• 1 Whole Cabbage
• 1 cup Green Peas (soaked)
• 2 Medium-Sized Onions (sliced)
• 1 Tomato (chopped)
• 2 Green Chilies (chopped)
• 2-3 pods Garlic (chopped)
• 1 inch Ginger (chopped)
• 1 tsp Cumin Seeds
• 2 tbsp Coriander Powder
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 5-6 twigs Coriander Leaves
• 2 tbsp Oil
• Salt to taste

How to make Cabbage Rice:

• Wash the rice and cook it such that all the grains remain separate.

• Place the cooked in a plate to cool.
• Put chopped cabbage, a pinch of salt and turmeric powder in a vessel.
• Keep it on medium flame and let the cabbage be cooked.
• Cook the peas in a pressure cooker. Remove from the fire after 1 whistle.
• Heat the oil in a frying pan. Add cumin seeds and allow spluttering.
• Add chopped chilies, ginger, garlic, tomato and onion slices into it.
• Stir till onions turn light golden in color.
• Now add cooked cabbage, peas, coriander powder, turmeric powder and red chili powder to the above.
• Once the cabbage is slightly tender, add the cooked rice and a pinch of salt to the above. Stir the mixture thoroughly.
• Add some water and cover the vessel with a lid until the water dries completely.
• Remove rice from the heat.
• Garnish Cabbage Rice with chopped coriander leaves. Serve hot.

Capsicum Rice

Posted by sandhya at 1/06/2010 07:04:00 AM


• 5 Capsicums (chopped)

• 1 cup Raw Rice
• 1/2 tsp Lemon Juice
• 1/4 tsp Turmeric Powder
• 1-1/2 tbsp Dry Grated Coconut
• 3 tbsp Oil
• 1 tsp Black Gram
• 1/2 tsp Mustard Seeds
• 2 tsp Bengal Gram
• Few Curry Leaves
• 1 tbsp Peanuts
• 8-9 Cashew nuts
• 6 Red chilies
• Salt as per taste
• Coriander Leaves for garnishing
For powdered masala
• 2 Red Chilies
• 1" piece Cinnamon
• 1/2 tsp Cumin seeds
• 1-1/2 tsp Black gram
• 2 tsp Coriander seeds
• 1-1/2 tsp Bengal gram

How to make Capsicum Rice:

• Take oil in a frying pan and heat it.
• Fry all the ingredients of the masala till the mixture turns brown.
• Remove the pan and allow it to cool.Grind to make a fine powder. Keep aside.
• Cook the rice till it is 3/4 th cooked. Keep aside for cooling.
• Now pour oil in a frying pan and add mustard seeds, black gram, Bengal gram, red chilies, curry leaves,peanuts and cashew nuts.
• Fry the mixture till it starts fuming.
• Add chopped capsicum and fry till it they become tender.
• On a medium flame add grated coconut.
• Fry the coconut till it turns light brown.
• Now add cooked rice, turmeric and salt.
• Fry the dish for few minutes until the rice becomes hot.
• Sprinkle powdered masala and pour lemon juice.
• Mix it properly and garnish with coriander leaves.
• Capsicum Rice is ready to serve.

Tuesday, January 5, 2010

Carrot rice

Posted by sandhya at 1/05/2010 02:17:00 AM


• 1 Cup basmati rice, cooked
• 1 Cup fresh carrot, grated
• 1 Onion
• 2 Green chilies
• 1/2 Cup boiled peas
• 1 tbsp Urad daal
• 1 tbsp Cashew nuts
• 1 tsp Mustard seeds
• Salt to taste
• 1/2 tsp Turmeric powder
• 1/2 tsp Red chili powder
• 4 tsp Lemon juice
• Coriander leaves, for garnish
• Oil, for cooking

How to make Carrot Rice:

• Heat one tbsp oil in a shallow pan and add mustard seeds.
• When they splutter, add urad daal and cashew nuts.
• When the cashew nuts are brown, add chopped onion and green chilies.
• Fry till the onions are golden.
• Add turmeric, salt and red chili powder. Fry for a minute.
• Mix in the grated carrots and sprinkle little water.
• Keep the pan covered, on a low flame, till the carrots are done.
• Add boiled peas.
• Mix in the rice.
• Add lemon juice.
• Garnish with finely cut coriander leaves.
• Carrot Rice is ready.

Cheese Dosa

Posted by sandhya at 1/05/2010 02:08:00 AM


• 50 gm Cheese (grated)

• 1 cup Urad Dal (soaked for 5-6 hrs.)
• 1 Onion (finely chopped)
• 2-1/2 cups Raw Rice (soaked for 5-6 hrs.)
• 3-4 Green Chilies (finely chopped)
• 1/2 tsp Salt
• Oil for cooking
• Fresh Coriander Leaves(chopped)
• 1 tsp Fenugreek Seeds (soaked for 15 mins.)

How to make Cheese Dosa:

• Make a smooth paste of separately soaked fenugreek seeds, rice and dal.
• Mix salt to the paste and leave it covered for 8 hours.
• Grease a griddle lightly with oil.
• Pour the batter on the griddle with a ladle and spread in a circular motion immediately with the help of ladle back.
• Sprinkle with oil on the sides and then cover it with a lid for few seconds.
• Remove the cover and add a tbsp of grated cheese, bits of green chilies, onion and chopped coriander.
• Fold over the cooked Dosa and put off the flame.
• Cheese Dosa is ready.

Monday, January 4, 2010

Chicken Bhajji

Posted by sandhya at 1/04/2010 06:27:00 AM


• 1/2 kg Chicken boneless (cut into small pieces)

• 2 tbsp Maida
• 1 tbsp Corn flour
• 1 Egg
• 1/4 tsp Chilly powder
• 1/2 tsp Ginger garlic paste
• 1/4 tsp Jeera
• 1 pinch Garam masala
• Salt

How to make Chicken Bhajji:

• Mix all the ingredients (except chicken) and make a thick paste.

• Add the chicken pieces in the paste and let it marinate for a span of 1 hr.
• Deep fry the chicken pieces in oil.
• Now take a little of that oil, add onion and green chilies and sauté.
• Use the above to garnish the chicken before serving.

Sunday, January 3, 2010

Chilli Gobhi

Posted by sandhya at 1/03/2010 10:16:00 PM


• 1 Cauliflower (pieces)
• 3 Onions
• 3 Green chillies
• 1 Cup gram flour
• 1 tsp Red Chilli powder
• Fresh coriander leaves
• Salt to taste
• Oil for frying

How to make Chilli Gobhi:

• Cut cauliflower into pieces.

• Chop the onions and green chillies.
• Mix flour, red chili powder and salt.
• Prepare batter of thick consistency.
• Dip cauliflower pieces in the batter.
• Deep fry the cauliflower pieces in oil.
• Heat the oil.
• Add chopped onions and green chillies till it turns golden brown.
• Add fried cauliflower and saute for few minutes.
• Adorn with fresh coriander leaves.

Coconut Chutney

Posted by sandhya at 1/03/2010 10:06:00 PM


• 1/2 Coconut

• Lemon sized tamarind
• 10 Red chillies
• Salt to taste
• 1 tsp urad dal
• 1 tsp mustard seeds
• 2 tsp Oil
• 1 tsp Chana Dal
• Few red chilli pieces and curry leaves
• A pinch of hing
• 1/2 tsp Jeera

How to make Coconut Chutney:

• Shred the coconut into small pieces.

• Fry the red chillies in a small pan.
• Grind red chillies, coconut, tamarind and salt. Add minimum water.
• Heat oil in a small pan. Add urad dal, chenna dal, mustard seeds, jeera, red chillies, hing and curry leaves.
• Add the seasoning to the coconut chutney after mustard seeds start spluttering.
• Coconut Chutney is ready.

Curd Pachadi

Posted by sandhya at 1/03/2010 09:52:00 PM


• 2 Cups curd

• 1 Cup grated cucumber
• 1/2 Cup milk
• 3 tbsp Crushed peanuts
• 1/2 Cup grated carrot
• 1 Cup grated coconut
• Salt to taste
• For Seasoning:
• Few mustard seeds
• 1/4 tsp Urad dal
• 3-4 tsp Crushed curry leaves
• 2 Green chilies, slit
• 1 tsp Oil

How to make Curd Pachadi:

• Combine together milk and curd.

• Add all remaining ingredients and mix well. Leave aside.
• Heat one tsp of oil. Add mustard seeds and urad dal.
• Allow the mixture to splutter.
• Add green chilies and crushed curry leaves.
• Combine this seasoning with the curd mixture and stir properly.
• Curd Pachidi is ready. Serve it with roti or rice.

Saturday, January 2, 2010

Fish Kulambu

Posted by sandhya at 1/02/2010 06:49:00 AM


• 750 gm Fish, cut into smaller pieces
• Tamarind, size of a table tennis ball
• 1 tsp Pepper
• 1 tsp Fennel
• 1 tsp Turmeric powder
• 1 tsp Vegetable oil
• 1 Large onion
• 1/2 Cup fresh coriander leaves, chopped
• 3 tsp Masala powder (ground red chilli and coriander)
• 5 or 6 Sambar onions, sliced finely
• Salt to taste
• Methi seeds
• Few curry leaves
• 1 tsp Lime juice

How to make Fish Kulambu:

• Apply turmeric powder and salt on fish, keep aside.

• Wash it properly after 5 minutes.
• Soak the tamarind in water and remove thick pulp.
• Grind the large onion, coriander leaves, pepper and somph together.
• Combine masala powder and salt with the tamarind pulp.
• Pour vegetable oil in a pan and season it using methi seeds.
• Now add the curry leaves and chopped onions.
• Cook it until the onion turns brown.
• Add the tamarind pulp mixture and boil it, cover the pan tightly.
• Add the fish after 10 minutes of boiling. Cook it properly.
• Remove from the fire when done and garnish it with coriander leaves.
• Add lime juice if the gravy is too spicy.
• Meen kulambu is ready to serve.

Fried Rice with Sprouts

Posted by sandhya at 1/02/2010 06:36:00 AM


• 2 Cups basmati rice, cooked

• 1 Cup sprouts
• 1 tsp Red chili paste
• 1 tbsp Groundnut oil
• 1/2 tsp Soya sauce
• 1 tsp Tomato sauce (optional)
• Salt to taste
• 1 tsp Garlic, finely chopped
• 1 tsp Ginger, finely chopped
• White pepper powder (optional)
• 2 tbsp Spring onions, chopped

How to make Fried Rice with Sprouts:

• Heat oil in a wok or large non-stick skillet, till it nearly smokes.

• Add chopped garlic and ginger and stir fry for a few seconds on high heat. Keep tossing around, so that it doesn’t burn.
• Add the red chili paste and stir fry for 10-15 seconds.
• Now, add sprouts and cover. Cook for 2-3 min on medium heat.
• Add soya sauce, tomato sauce, salt and white pepper powder. Mix well.
• Add, the completely cooled, cooked rice to the wok and stir fry, tossing well for about 2 min.
• It’s important to note here that after adding the rice, flip the whole thing over as quickly as possible in order to coat the rice grains with the rest of the ingredients.
• Garnish with spring onions.
• Serve hot.
• Fried Rice with Sprouts is ready.

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