Friday, July 29, 2016

Egg less Mango Icecream

Ingredients
3-Ripe Mango pureed
3 cups (450ml)-Milk
2 cups-Fresh Cream
1 tin-Nestle Milkmaid Sweetened Condensed Milk
Combine the Nestle Milkmaid Sweetened Condensed Milk, milk and mango puree in a bowl. Whip the cream lightly and fold into the mixture.
Pour into a freezing tray and freeze till half set. Remove and beat with a whisk or electric beater until smooth. Doing so will help keep the texture of the ice cream soft and creamy while it sets.
Return to tray and freeze till well set.
Recipe courtesy:Nestle

‪Avocado‬ ‪Milk Shake‬


Avocado – 1 ripe, peeled and pitted
Chilled milk – 1.5 cups
Sugar to taste
Ice cubes – 1 – 2 (optional)
Wash and cut avocado into two vertically. U'll find a big seed inside.Remove it and discard.Now scoop out the pulp using a ladle.
Blend avocado flesh with all the other ingredients until smooth. Pour into glasses and enjoy!
You can also add condensed milk for rich taste.

Saturday, November 29, 2014

Mathi Pollichathu


  • Sardines,cleaned - 8 nos
  • Shallots /chumanulli,sliced - 3/4 cup
  • Ginger,chopped - 1 tbsp
  • Garlic,chopped - 1 tbsp
  • Green chilies,chopped - 3 nos( or to taste)
  • Kashmiri chili powder - 1.5 tsp(or use 3/4 tsp chili powder)
  • Turmeric powder - 1/4 tsp
  • Tomato,chopped - 1 small
  • Thick coconut milk - 1/2 cup
  • Curry leaves - 3 to 4 sprigs
  • Salt- to taste
  • Oil- as required
  • Plantain leaves - 4 to 5 nos

·         For Marination:
  • Kashmiri chili powder - 1 tsp( or use 1/2 tsp chili powder)
  • Black pepper powder-1 tsp(or according to taste)
  • Turmeric powder- 1/4 tsp
  • Water - as required
  • Salt-to taste
  • Make deep gashes on both sides of the fish.Combine all the ingredients listed under 'For marination' to form a thick paste.Marinate the fish with this masala.Keep aside for 15 to 20 minutes.
  •  Heat oil in a pan ,add 2 sprigs curry leaves and add the sardines.Fry  until it turns golden brown on both the sides,turning once in between.
  •     Drain and keep aside.Add ginger , garlic and green chilies to the same oil,and saute until raw smell leaves.
  •   Add shallots and saute until it turns golden brown.Add kashmiri chili powder and turmeric powder,saute for few seconds.
  •    Add tomato and salt to taste .Saute until it turns mushy.
  •   Add coconut milk and remaining curry leaves.
  •     Mix well and cook until the gravy turns thick.Switch off the stove and allow it to cool a bit.
  •    To make the banana leaf pliable,hold the it over the flame for few seconds.Place one or two tbsp of the prepared masala on a leaf and arrange (two or three) sardines over this.Cover the fish with more masala and wrap the leaf around to form a parcel.
  •  Heat a heavy bottomed tava /pan and ,place the parcels carefully on the tava.Cook for about 10-15 minutes,turning once in between. 

Saturday, October 25, 2014

Chicken Pakora




For the marinade:

Chicken - 250 gms
Ginger Garlic paste - 1 tsp
Garam Masala - 1 tsp
Chicken masala – 1tsp
Turmeric a pinch
Salt - 1/2 tsp (adjust to your taste) 

For the Pakora

Red Chilli powder - 1 tsp
Gram Flour / Besan - 1/2 cup
Rice Flour - 2 tsp 
Salt to taste
Onions - 1 big 
Green chillies - 3 medium
Curry leaves handful

Wash and cut into small bite size pieces. Let it drain in a colander so that all the water drains off.

Then take the chicken in a bowl, add turmeric, salt, ginger garlic paste and garam masala. Mix well and marinate for at least 30 mins. It tends to be better if you marinate for more time.

Cut the onions, chop green chilies into small pieces.Once the chicken is marinated, sieve in the besan into the chicken. Then add the onions, green chilies, curry leaves, and mix everything well.

Heat oil for deep frying. When the oil is hot, drop the chicken pieces, making sure the chicken is spread on the oil. 

Cook on all sides, making sure it's cooked. Drain on a kitchen towel.

Chemmeen (Prawn) Vada






Prawns – 1.5 cup (Around 20 – 25 large prawns), chopped

Grated coconut – 3/4 cup

Green chilies – 4 – 5, chopped

Pearl onions – 4 – 5, chopped

Ginger – 1/2 inch, chopped

Curry leaves – 10

Turmeric powder – 1/2 tsp

Chilly powder – 1/2 tsp

Pepper powder – 1/2 tsp

Salt – As required to taste

Oil – To deep / shallow fry Coarsely grind all the ingredients together in a grinder till well blended. Wet your palms and take a small portion from the mixture and make cutlets. Shallow fry in hot oil till golden brown on either side. Serve hot.