The ArT Of CooKinG

BanaNa Coconut FrY

2011-11-17T07:16:00.000-08:00

Ingredients

01. Ghee – 2 tbspn
02. Ripen banana fruit (sliced) - 3
03. Coconut grated – 1 cup
04. Sugar - ½ cup

Preparation

01. Pour ghee in a heated pan and saute sliced banana in it.
02. Add coconut grated and sugar and saute well.
03. Serve hot when turn to light brown in colour.

UttaPam

2011-04-05T09:10:00.000-07:00

Dosa batter -3 cup

Onion - 1 finely chopped
Carrot Chopped
Ginger Chopped
Green chillies - 3 finely chopped
Curry Leaves leaves - very little

Heat a Non stick tawa or an iron skillet, take a ladle of batter and spread it on the tawa in a circle. Sprinkle the finely chopped vegetables evenly on the top .

After the base is cooked (it will become golden brown in colour) flip it over to the other side .

Now drizzle a little oil around the uthappam .Let the other side also get cooked.

Serve it hot with chutney or sambar.

Pidi.........

2011-02-27T04:20:00.000-08:00

=rice Flour ---------------- 1 Cup

Chopped ShaLLots ------- 1/2 Cup
Minced GarLic -------- ----1 tbs
Cumin Seeds ---------- -- 1 tbs
Coonut MiLk -------- -----Frist & SeconD
WaTer as Needed
SaLt To Taste
Curry LeaVes

MeThod

==>>Boil water with chopped shallots ,minced garlic ,curry leaves

salt and pour the boiling water Little by little into the rice flour And mix well
==>>The whole rice flour will be wetand cooked.It should not be watery.
==>>Mix weLL into a smooth dough
==>>Cover the dough and keep aside for 15 minutes.

==>>Wet your palms roll the whole dough in your hand to make it smooth.

==>>Now make small balls from this dough.

==>>In a vessel pour second coconut milk, add salt,curry leaves And keep on low flame.( add the reaming boiled water too)

==>>Drop the dumplings(pidi)One by one into the simmering milk. and allow to boil

==>>Then Pour the first coconut milk. Keep on the low flame till
You get thick white sauce.

Serve them hot with any spicy curry of your choice.........

Scrambled Egg MasaLa

2011-02-27T04:03:00.000-08:00

Ingredients

Eggs – 2
Sliced Onions – 1 medium
Chopped Tomatoes – 1/2 cup
green chillies chopped
Chopped Red Chillies – 2
Salt – to taste
Pepper – 1/4 tsp
Meat masala - 1 tbsp
Turmeric powder – 1/4 tsp
Oil – 1 tbsp

Preparation Method

Beat eggs with salt and pepper. Keep aside.
Heat oil in a non stick pan. Saute onions and Green chillies till the onions become translucent.
Add 1/4 tsp turmeric,meat masala along with little salt and stir for a minute.
Pour the beaten eggs. Scramble well once it begins to set.
Serve with bread or rice or have it as such.

Crab MasaLa

2011-02-27T03:49:00.000-08:00

• ½ kg Crab (diced) • 200 g Onion (sliced) • 25 g Ginger • 4 Green Chilies • 25 g Garlic • Few Curry Leaves • Garam Masala (to flavor) • 1 tsp Turmeric Powder • 25 g Coriander Powder • 30 g Chili Powder • 100 g Coconut Oil • Salt (to taste)

•	Heat oil in a pan and shallow fry onions, garlic, ginger, curry leaves, green chilies, until the onion turns brown.
•	Add all the spices Stir.
•	Place crab and enough water in the pan. Cook till the crab turns tender.
•	Add coconut milk and remaining tomatoes. Mix.
•	Serve hot.

EasY PraWn Fry

2010-10-03T06:22:00.000-07:00

Prawns - 1 cup

chilly powder - 3 tbsp/as required

turmeric powder -a pinch

salt to taste curry leaves oil

Clean the shrimp/prawns . Marinate with chilly powder and turmeric powder & salt .keep aside for half an hour.

heat oil in pan and add prawns .Fry till the prawns are done ...add curry leaves to taste better ..........

SerVe HoT!!!!!!

Ethakka - Chemmeen Curry /Raw Plantain [Raw banana ] and Prawns Curry

2010-10-03T06:11:00.001-07:00

Prawns/Chemmeen - 1 cup

Raw Plantain - 1

cocount milk- 1/2 cup

Chili Powder - 1 1/2 tsp

Turmeric powder - 1/4 tsp

Coriander powder - 3/4 tsp

Onion/shallots chopped - 1 small

Ginger chopped - 1 tsp

garlic chopped - 2 tsp

Kokum/Fish Tamarind/Kudampuli - 2

Salt to taste

Curry leaves

Mustard seeds

Oil

cut the Plantain into cubes. Soak the kokum/Fish Tamarind/Kudampuli in 1/2 cup water

mix chili powder , and turmeric powder to a very fine paste.

Heat oil in a pan and add mustard seeds.When they pop up add curry leaves, Chopped onion, ginger and garlic. Saute till the raw smell disappears. add chilly powder and turmeric paste When oil separates

Add Tamarind with water , and the plantain pieces. Cook n a medium flame for 3-4 minutes. Now Add Prawns and when prawns half done add coconut milk ,cook it covered on a medium flame until they are done.

Serve Warm!!!!!

ChiKeN FrY/Kerala Fried ChiKeN

2010-10-03T06:11:00.000-07:00

Chicken

Red chilli powder - 1 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Pepper powder -1/4 tsp

Garam masala - 1/2 tsp

Ginger - garlic paste or crushed - 1 tsp

Lime juice - 1 tsp

Salt to taste

Oil

Curry leaves

Clean and pat dry the chicken pieces and make few slits on them with a knife, like we do in fish for frying

In a bowl mix all the powders , ginger garlic paste , lime juice and salt to make a paste.Add water if necessary

Marinate the chicken with this paste and keep aside for 2 hours

Heat oil in a pan and deep fry the chicken pieces.......add curry leaves also !!!!!

CHeeRzzzzz !!!!

Mackerel /AyiLa FrY

2010-10-03T06:06:00.000-07:00

1)Indian Mackerel /ayila

2)Pepper powder 2 tbsp

3)Ginger-garlic paste 3 tbsp

4)Red chilli powder-1 tbsp

5)Turmeric powder - 1/4 tsp

6)Salt to taste

7) oil for deep-frying

MethodWash and Clean Mackerel .Mix ingredients from 2-6 . Marinate this paste over the fish / in the slits and keep aside for 1 hour.
Heat oil in a frying pan. Fry 1 fish at a time on medium flame. Fry till golden brown. Turn the Fish over and fry other side also

SeRve HoT!!!!!

ChiCkeN ULaRThu/

2010-09-05T01:27:00.000-07:00

1 1/2 kg chicken pieces cut into small pieces

1/2 cup coconut slices

1 tsp Black pepper

1 1/2 tsp kashmiri chilli powder

2 tsp coriander powder

1/2 tsp garam masala powder

1/2 tsp yellow turmeric powder

1 tsp Fennel seeds

5 large onions sliced

2 pieces of ginger

10-15 cloves of garlic

Curry leaves

3 tbsp coconut oil

Salt to taste

For marinating

4 tsp kashmiri chilli powder

2 tsp coriander powder

1/2 tsp yellow turmeric powder

1 1/2 tsp Garam masala powder

2 tbsp vinegar

Marinate the chicken pieces with chilli powder,turmeric powder,coriander powder,fenugreek powder,garam masala along with salt and vinegar.Keep it aside for 1/2 an hour.
heat oil in pan and add onions chillies and all masalas n fry till the onions are translucent
then add chicken mix.Stir and cover the vessel with a vessel keeping it on low flame.
CooK till the chicken is done .[If you feel that the chicken is sticking to your pan too much ..drizzle oil lightly on the sides of the wok and stir well.]
Stir till the chicken mix becomes dark brown.It took me an hour and half.
Add the curry leaves and 1 tbsp of coconut oil over the chicken ularthu.
Mix well and remove from flame.serve hot!!!

Karimeen/Pearl spot fish Fry

2010-08-05T05:49:00.001-07:00

Pearl spot fish cleaned and gashed - 4
Red chilly paste or dry chillies - 10 gm
Turmeric powder - 1/2
Garlic -5 flakes
Ginger paste - 10 gm
Lemon juice - 1 no
Pepper - 1/2 spoon
Small red onion - 5 or 6
Salt - As reqd
Curry leaves - 1 sprig
Oil

Make deep slits on either side and smear some lime juice and keep aside for some time. Mix all the ingredients, except oil, and marinate the fish in this mixture for an hour and refrigerate.
Heat some oil in the skillet and shallow fry the fish on both sides. Decorate with lemon and curry leaves. The karimeen fry is ready to serve.

Karimeen CuRRY

2010-08-05T05:44:00.001-07:00

Karimeen/ Pearl Spot – 1 kg, each cut into half

Kudampuli – 2 pieces

Shallots – 6 nos

Ginger – 2″ piece, chopped

Garlic – 2 chopped

Green chillies – 6 slit

Curry leaves – 4 sprigs

Turmeric powder – 2 tsp

Chilly powder – 3 tsp

curry leaves

Salt

Water as required

Thin coconut milk – 2 cups

Thick coconut milk – 1/2 cup

Coconut oil – 2 1/2 tbsp

\Heat oil in a pan and add onions, ginger, garlic, green chillies and curry leaves. Saute till the onions turn light brown. Add the spice powders and fry for few seconds. Then add the thin coconut milk, water and salt to taste. Mix well, close the lid and allow it to boil. Open the lid and add the fish pieces and kudampuli Cover and cook on a medium flame. When the fish is done and the oil starts to float on top, reduce the flame and add the thick coconut milk. Switch off the flame before it starts boiling. Serve it with steamed rice!

Fried QuaiL/Kada RoasT

2010-08-05T05:43:00.000-07:00

Quail/Kaada - 1

Onion chopped - 1
Capsicum -1

Green chilis chopped - 4-5 nos

Ginger chopped - 1tsp

Garlic chopped - 2 tsp

Red Chili powder - 2 tsp

Coriander Powder - 1 tsp

Pepper powder - 1 tsp

Garam Masala - 1 tsp

Cinnamon- a small piece

Cloves- 3-4

Salt to taste

curry leaves

Oil

Clean the Quail and marinate it with pepper powder,Chilly powder and salt and set aside for 1/2 an hour
HeaT oiL in pan and fry the quail and keep aside
Add chopped onions ,chilles , capsicum ,ginger garlic to the same pan and cook till the onions are translucent
Then add all masalas and quail and saute' well. Add salt and curry leaves
Stir fry this over a low heat for 15 minutes , covering the quail with masala
Serve Hot!!!!!!!!!!!!!!!

BeeF PickLe

2010-08-05T02:45:00.001-07:00

Tender beef - 2 1/2 kg
(cut in small pieces)
Ginger(finely chopped) - 1 tsp
Salt - As reqd
Oil for frying
Gingelly oil - 1/2 cup
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp
Onions(finely chopped) - 2 cups
Cloves(Grambu) - 12 nos
Cinnamon(Karugapatta) - 6 nos
Cardamom(Elakka) - 6 nos
Tomato - 1/2 kg
Vinegar - As reqd
Garlic pods - 1/4 cup
Ginger slices - 1 tbsp
Sugar - 1/2 tsp

For grinding:-
Chilly powder - 3 tbsp
Ginger(fine pieces) - 1/2 tsp
Garlic pods - 6 nos
Mustard seeds - 1 tsp
Fenugreek(Uluva) - 1/2 tsp
Cumin seeds(Jeerakam) - 1/4 tsp

1)Cook meat along with 2 tbsp of vinegar, ginger and salt, until well done and dry.

2)Heat sufficent refined oil in a pan.

3)Fry the meat, small lots at a time.

:- Do not allow the meat to harden.

4)Grind together chilly powder, ginger pieces, garlic, mustard seeds, fenugreek seeds and cumin seeds with cold boiled water.

5)Heat the remaining oil and the gingelly oil.

6)Splutter mustard seeds.

7)Fry turmeric powder and onion, till it becomes crisp.

8)Remove and drain.

9)Saute the spices followed by tomato.

10)Keep stirring, till the oil separates.

11)Add the ground masala paste and saute.

12)When masala is nicely fried, add vinegar, salt and 1 cup of boiling water and bring it to boil.

13)Add the fried meat, ginger and garlic to the boiling gravy.

14)Mix sugar in 2 tbsp of vinegar and add to the pickle.

15)Allow it to boil again for one more time.

16)Remove from fire.

17)Cool and bottle it.

CabbaGe Fry

2010-08-05T02:43:00.000-07:00

Cabbage 1/2 kg chopped

Onions 1 chopped

Green chillies chopped

Oil 2 tbsp

Red chilly powder 1 tsp

Turmeric powder 1/4 tsp

Salt as per taste

For Seasoning

Mustard seeds

Red chilly 1 broken into two pc

Curry leaves few

Take a kadai,heat oil and add all the seasoning.When the seasoning splutter add onions and green chillies.

Saute onions till light brown in colour and cabbage, salt.

Fry till cabbage turns colour

Achinga Payar/Long Runner BeaNz Mezhukkupuratti

2010-08-05T01:37:00.001-07:00

Long runner beans(Achinga payar) - 8 - 10 nos
Coconut slices - 1/2 cup
Green chillies - 3 - 4 nos
Crushed chilly powder-2 tsp
shallots 4 nos
Turmeric powder - 1 tsp
Salt - As reqd
Oil - 2 tbsp
Curry leaves
Mustard

Cut achinga payar in required size(preferably small size)
Heat Oil In pan add mustard when they crackle add payar ,,onions and chillies and salt
Cover and cook on low heat
Check in between and sprinkle water if necessary.
When 3/4 cooked, add crushed chilly curry leaves and saute all together.
Add coconut slices and put on medium heat. Stir well.
Again reduce heat and cook on low heat. Stir occasionally.

Vanpayar /Red Gram Thoran

2010-08-04T22:37:00.001-07:00

Red gram 1 1/2 cup
Coconut 1/2 grated
Chilly 3 to 4
Garlic 2 to 3 pod
Shallots 2 to 3
Curry leaves
Turmeric pdr 1/2 Tsp
Pepper pdr 1/2 Tsp
Mustard
Salt

Soak red gram for 1 to 2 hour. Clean and cook it with little turmeric and salt. Grind together coconut, chilly, garlic, shallots and turmeric pdr. Heat oil in a pan and add mustard seeds and curry leaves. Add the grounded coconut and stir it for 5 min. Add the cooked gram and pepper pdr. Mix well.

Clams Masala (Kakka Erachi Masala)

2010-07-31T02:27:00.000-07:00

Clams /Kakka Irachi- 1 cup
Onion – 1 no(chopped)
Ginger-garlic(crushed) – 2 tbsp
Green chillies -4 slit
Chilly powder – 1 tsp
Pepper powder – 1 tsp
Turmeric – 1/4 tsp
garam masala- 1tsp
coconut slices -1/4 cup
Curry leaves – As reqd
Salt – As reqd
Mustard seeds -1tsp
Oil – 2 tbsp
Curry leaves – 3 stems
Clean the clams and cook by adding salt and turmeric powder and keep aside
Heat oil in pan add mustard when they crackle add chopped onions ,green chillies ,ginger garlic ,curry leaves
When onion becomes transluscent, add all powders and saute well until oil separates.
Then add calms and mix well Close and cook on medium heat until all masala gets mixed thoroughly
When its cooked remove from fire and serve with rice...................

PoTaTo CarroT Ularthu/Mezhukkupuratty

2010-07-31T02:25:00.000-07:00

Onion – 1 (Small)
Carrot – 1 small
Potato – 3 nos medium size chopped into cubes
Turmeric powder – a pinch
green chillies 2 slit
Garam masala – ½ tsp
pepper powder
Salt as per taste
Oil
Mustard
red chillies
curry leaves

Method
In a pan heat oil in a pan add mustards when crackle add red chillies,green chilies , onion,curry leaves and sauté well.
add chopped vegetables and turmeric powder and salt
Sprinkle water and close the pan and cook until the vegetables are cooked.
when half cooked add garam masalas and pepper powder
and cook for a little while and transfer to the serving dish.

Dry PraWn FrY

2010-07-31T01:58:00.000-07:00

Dry prawns - 100 gm

Small onions(Kunjulli) - 20 nos

Pepper powder - 1 tsp

Chilly powder - 1 tsp

Curry leaves - 1 stem

Salt - As reqd

Coconut oil - 1 tbsp

Wash and clean the dry prawns. Strain the water. Fry in a pan for few minutes till it becomes golden brown.Do not add oil. Make a paste of pepper powder, chilly powder and salt. Add the fried prawns to this, mix well and keep aside for 10 mins. Cut the onions into thin pieces. Heat oil in a pan or a kadai. Saute the onions. Add curry leaves and prawns to this. Cover and cook for 2 mins on low flame. Remove the lid and again fry for few more minutes.:- Do not add too much of oil. Once the prawns and the masala are mixed and fried well, remove from flame. Serve hot.

Bread UpMa

2010-07-31T01:57:00.000-07:00

Bread slices - 3
Mustard seeds - 1 tsp
Curry leaves - a few
Asafoetida - a pinch
Onion - 1, finely sliced
Green chillies - 1, finely chopped
Turmeric powder - 1/2 tsp
Water as required
OiL - 2 tbsp
Salt as per taste

1. Heat the oil in a skillet and add the mustard seeds, curry leaves and the hing.
2. Add the onion and the green chillies and fry till the onion has turned golden brown in colour.
3. Now, add the turmeric powder and stir for 2 minutes.
4. Break the bread slices into small pieces and add it to the skillet along with the salt. Keep stirring, sprinkling water from time to time, till the bread is soft and has mixed well with the paste.

N.B.....Can add Vegetables of your choice

Vanpayar Mezhukkupuratti/oLarthu

2010-07-31T01:53:00.000-07:00

Vanpayar/Red Beans - 1 cup

Onion/Shallots finely chopped - 1/4 cup

Crushed garlic - 2 tsp

Crushed pepper - 1/2 tsp

crushed chilly powder - 1/2 tsp

Coconut cuts - 1/4 cup

Curry leaves

Mustard seeds

Salt

Oil

Soak the Vanpayar /Red beans overnight, drain and cook it with 1 cup of water till it is done(not mushy)

Heat Oil in a pan and add mustard seeds.When they pop up add chopped onion and saute till they are soft
Add coconut cuts and fry till they are brown.Add curry leaves,garlic and pepper and toss it well for 2 minutes.Add chili flakes , mix well .
Add the cooked Red beans with cooking liquid if there is any , salt to taste and stir gently so that it wont get mashed.Let it dry on a low flame and Remove from fire and Serve warm .

idLi UpMa

2010-07-31T01:30:00.001-07:00

idli (left over) - 4 to 5 Nos
Big onion - 1 No
Green Chillies - 2 to 3 Nos
Fresh ginger - a small piece
Carrot - 1 No
Turmeric powder - a pinch
Oil (preferrably gingelly oil) - 2 tablespoons
Mustard - 1/2 teaspoon
Bengal gram dhal - 1 tablespoon
Urad dhal - 1 tablespoon
Asafotida Powder - a pinch
Curry leaves - few
Salt - a pinch
cut the idlies into small squares. Keep aside.
Chop onion, green chillies and fresh ginger finely.
Remove the skin from carrot and cut it into small pieces.
In a kadai put the oil and when it is hot add mustard. When it pops up, add bengal gram dhal and urad dhal along with asafotida and fry till the dhals become light brown. Add curry leaves, carrot pieces, chopped onion, green chillies and ginger pieces. Fry on medium flame for two to three minutes. Then add idli pieces along with a pinch of salt and turmeric powder. Stir gently. Sprinkle idli milagai podi and mix throughly and remove.

Tip:You Can add vegetable of your choice ,cashew nuts etc according to your taste

Chemba Puttu/Steam Cake

2010-07-28T02:42:00.000-07:00

chemba puttu podi or Brown rice puttu flour – 2 cup

Shredded coconut – 1/2 cup

Sugar – 4 tbsp

Ghee or Clarified butter – 1 tsp

Hot water – 1 cup

Salt – 1/4 tsp

Boil a cup of water and add a quarter teaspoon of salt.

Take 2 cups of puttu podi in a bowl and sprinkle some salted hot water and mix well.

Keep sprinkling water and mix until you are able to hold the flour and it hold its shape when you open your palm.If there is not enough water, the puttu won’t be cooked.The flour needs to be free flowing as well as wet.If you have ‘puttu kutti’, the utensil to make puttu, fill the bottom portion that is the pot with water till 3/4th of it.Fill the top portion with two handful of the wet powder and 2 tbsp of shredded coconut and again with two handful of powder and repeat it till it is full..Cover it with the lid and place it on top of the pot and turn on the stove at medium heat.Leave it till the steam comes out of the holes in the lid, approximately 15 minutes.

N.B---- Rice Flour or Wheat Flour Instead of chemba puttu podi

CabbaGe + CaRRot Thoran

2010-07-28T02:30:00.000-07:00

Cabbage- 1 small
Carrot finey chopped - 2
Grated coconut - 1/4 cup
Greenchillie chopped - 3
Chopped onions - 1 small
turmeric powder - 1/2 tsp
salt to taste
Mustard seeds
Curry leaves
oil

In a bowl combine chopped cabbage,grated carrots, grated cococnut, green chiles , turmeric powder an salt and mix well with your hands.Heat oil in a pan and add mustard seeds, when they pop up add curry leaves and chopped small onion.Saute for few minutes and add the cabbage -carrot-coconut mixture and combine it well. Keep everything to the centre of the pan ad cook it covered on a low flame for 5-6 minutes.Uncover and saute for few minutes and remove from heat............

CoConuT ChuTney

2010-07-27T22:56:00.000-07:00

Coconut 1 to 1 1/2 cup( grated )
crushed chilly powder
Shallots 2 to 3
Tamarind small ball size
Ginger small piece
curry leaves
Salt

Grind all the ingredients and mix weLL

MasaLa Tea

2010-07-27T20:18:00.000-07:00

4 Tea Spoons/4 Teabags of good tea
A chunk of dry ginger (or fresh ginger if dry isn't handy)
3 - 4 cardmom pods, crushed
3 Cloves
Small piece of cinnamon
1 or 2 whole black peppers (optional)
Sugar to taste
Milk
Bring 2 cups of water to boil . Add all the ingredients and boil again for about 15 seconds. Let stand for a minute.
Warm milk in a pot.
Filter tea into cups.
Add milk and sugar. That's IT.

PaKoRas/PaKoda

2010-07-27T00:52:00.000-07:00

Onion - 2 large thin sliced
Besan - 2tbsp
Rice Flour - 1tsp
Corn Flour – 1 tsp
Green chillies- 2 finely chopped
Red chilli powder - 1tsp
Curry leaves – few
Mint/ Pudina Leaves – Optional (few leaves)
Asafoetida powder/hing- A pinch
Oil - for deep frying
Salt to taste
In a large vessel, mix Onions,asafoetida(hing) and salt. Keep it aside for 10mins
add besan ,cornflour and rice flour , green chillies,chilli powder,curry leaves to above mixure

Take the mixture in hand and sprinkle them onto the hot oil.
Deep fry the pakodas .Crispy Pakodas are ready to eat.

N.B Use vegetables of your choice instead of onions

EggLess VeGeTabLe OmeLettE

2010-07-26T00:57:00.000-07:00

1/2 cup Gram flour
1tsp Rice Flour
1 cup of mixed vegetables, which includes grated carrot, tomatoes,mushrooms or any of your favourite vegetable also curry leave coriander leaves
1 onion thinly chopped
1 tsp ginger finely chopped
1 tsp oil
1 green chilli finely chopped
1 tsp ghee
a pich baking powder
Salt to taste
Pepper to taste
water
Take Gram flour& rice Flour into a bowl, put all ingredients and salt in it.
Add water to this mixture slowly and mix it well till it gets consistency of dosa batter.
Put tava on stove. When it becomes hot pour the batter and spread it.Cook one side till it become light brown. Then turn to other side and let it cook Once both sides are cooked, ready to eat

ALoo PaRaTha

2010-07-25T20:53:00.000-07:00

For stuffing
2 medium potato (boiled and peeled) - Use Potatoes which are good for baking
1 Tbsp Garlic paste
1 to 1 & half Tbsp Green chili paste
1/2 cup finely chopped Cilantro
1 Tbsp Cumin Seeds
1 Tbsp Cumin Powder
Salt to tasteFor Paratha Cover
1 & 1/2 cup Wheat Flour
1 Tsp Salt
Water for kneading
2 Tbsp Oil
Also Little butter
) Put wheat flour in a mixing bowl. Add salt, water and oil. Knead well to make soft dough.
2) Grate boiled potatoes so that there won’t be any lumps. Add Garlic paste, chili paste, cilantro, cumin seeds, cumin powder and salt. Mix all the ingredients and make small balls out of it.
3) Make small balls of Wheat flour dough.
4) Roll a wheat flour ball into round shape with Roller . Place 1 potato stuffing ball on rolled wheat flour dough and close it from all side.
5) Apply some wheat flour on both side, roll gently into round shape.
6) Heat non stick tawa (Flat Griddle). Pour 1-2 tbsp oil or butter on it. Cook one side till it become light brown. Then turn to other side and let it cook. Pour some butter around the paratha.
Once both sides are cooked, paratha is ready to eat

CoLd CoFFee

2010-07-25T07:36:00.000-07:00

• 2 Cup Cold Milk

• ¼ Cup Water

• 4 Tsp instant coffee Powder

• 4 Tbsp Cream

• 2 Tbsp Sugar

• Crushed Ice

Method:

• Boil water and dissolve instant coffee powder and sugar and allow it to cool.

• Blend all the Ingredients: together.

Wheat DoSa

2010-07-24T02:10:00.000-07:00

1 cup wheat flour
1/2 cup water
1/2 medium sized onion
Green Chillies 3 nos
salt to taste

Cut onion and green chillies into very small pieces.
Take wheat flour into a bowl, put onions, chillies, and salt in it.
Add water to this mixture slowly and mix it well till it gets consistency of dosa batter.
Put tava on stove. When it becomes hot pour a spoon of this batter and spread it.
Put oil around the dosa. When it turns golden brown on the bottom, turn it the other side and remove it in 5 seconds.

MuLaKu ChuTneY
Kashmiri Chilly Powder (Piriyan Mulaku Podi) - 2 tbs

Shallots - 3 nos (Grind shallots)
Coconut Oil 2tbs
Salt

Mix all ingredients
Serve wiTh Dosa

Achinga Payar +Etthaykka MeZhuKKuPuRatty

2010-07-24T01:59:00.000-07:00

Long runner beans(Achinga payar) - 8 - 10 nos
Raw BanaNa- 1 Nos
Coconut slices - 1/2 cup
Green chillies - 3 - 4 nos
OnioN Chopped - 1 medium size
Mustard seeds
Turmeric powder
Crushes ChiLLy Powder
Salt - As reqd
Oil
Curry leaves
Cut achinga payar and banana in required size(preferably small size)
Heat Oil In pan add mustard when they crackle add payar ,banana ,onions and chillies and salt
Cover and cook on low heat
Check in between and sprinkle water if necessary.
When 3/4 cooked, add crushed chilly curry leaves and saute all together.
Add coconut slices and put on medium heat. Stir well.
Again reduce heat and cook on low heat. Stir occasionally.

KoTTayM StyLe FisH CuRRy

2010-07-23T08:44:00.000-07:00

Fish – 1/2 kg cut into cubes

Shallots – 10 sliced

Ginger – 1 tbsp chopped

Garlic – 1 tbsp chopped

Green chillies – 3 slit

Curry leaves – 4 sprigs

Kudampuli/ Gambooge – 4 to 5 pieces

Mustard seeds – 1/2 tsp

Coriander powder – 2 tsp

chilly powder – 4 tsp

Turmeric powder – 1/2 tsp

Water

Salt

Coconut oil

Soak kudampuli in half a cup of water and keep aside. Heat oil in a pan and splutter mustard seeds a Add shallots , ginger, garlic, green chillies and curry leaves and saute till they turn light brown. Add a little water to the spice powders to form a paste. Now add this paste to the pan and saute till the raw smell goes. Add the soaked kudampuli along with the water. Add more water and salt to taste. Mix well and keep it covered till it boils. Open the lid and add the fish pieces. Keep covered and cook on a medium flame till the oil starts to float on top of the curry.

Soya Chunks MasaLa

2010-07-19T01:39:00.000-07:00

Soya Chunks (sliced into curry sized pieces) – 1 cups
Meat Masala – 3 tbsp
Red chilly powder – 2 tsp
Onion (sliced) – 1 large
Tomato (sliced) – 1 large
Carrot Chopped
Green Chillies chopped – 3
Curry Leaves – A sprig
Coriander Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Pepper Powder – 1/2 tsp
Ginger Paste -1 tsp
Garlic Paste – 1 tsp
Oil
Mustard Seeds – 1/2 tsp
Salt

Soak the Soya chunks in hot water for around 15 minutes. Squeeze out the water and clean the soya chunks and drain out excess water if any. You can cut the chunks into curry sized pieces.

Roast 2 tbsp meat masala powder and 1 tsp chilly powder on low flame.
Marinate the soya pieces with the above roasted masala powders and salt. Keep it aside for 10-15 minutes.
Heat 2 tbsp oil in a wok and splutter mustard seeds.
Add sliced onions,chopped carrot and saute till done
Add chopped green chillies, chopped tomatoes, and curry leaves and saute till the tomatoes are cooked properly.
Add 1/2 tsp turmeric powder, 1 tsp chilly powder, 1 tsp coriander powder, 1 tbsp meat masala powder, 1/2 tsp pepper powder, 1 tsp ginger paste, 1 tsp garlic paste and stir fry for a few minutes.
Cover and cook on low flame for another 15-20 minutes, till the gravy is fully coated on the soya pieces.
Serve along with rice or chappathis.

Vendakka Stew

2010-07-19T01:09:00.000-07:00

Tender Ladies finger 10
Onion 1 chopped
Salt As required
Potato 1 chopped
Green chilly 4
Tomato 1 chopped
Chilly powder 1 1/2 tbs
Coriander powder 2 tbs
turmeric powder 1/4 tbs
Coconut milk first and second
Curry leaves
oil
Mustard and red chillies for seasoning

Heat oil in pan add mustard when they pop up add red chillies ,chopped onion green chillies,potatoes and salt when they are half done add ladies finger ,Tomato and all masala powders cook well.add second coconut milk stir for few minutes then add first coconut milk and curry leaves and remove from fire when it gets thickened.

BriNjaL Curry

2010-07-15T03:06:00.000-07:00

Brinjal – 4

Onion finely chopped(large one)

Chilly- 2 nos chopped

Chilli powder – 1 tsp or to taste

Coriander powder – 1 tsp

Turmeric powder – ¼ tsp

Ginger-garlic paste -1/2 tsp

Garam masala -1 tsp

Curry leaves – 1 spring

Mustard For seasoning

oil

Salt

cut brinjal into pieces and put pieces into salt water.

Take a pan and heat with oil.Add mustard when they start to crackle add chopped onions and curry leaves

fry on medium flame until they turn into golden yellow colour.

Add chopped brinjal, salt & Ginger Garlic paste .Fry until the oil separates from the mixture.

Now add chilli powder, coriander powder and turmeric powderand Garam Masala.Fry for few seconds.

Close with a lid and cook on low flame till the brinjal become soft

FisH Fry

2010-07-15T02:17:00.000-07:00

Fish - 1/2 kg

Red chilli powder - 2 tsp

turmeric powder -1 tsp

Pepper crushed - 2 1/2 tsp

Ginger Garlic paste - 2 tsp

Curry leaves - 1/2 cup

Salt to taste

oil

Clean and cut the fish into medium pieces, pat dry well
combine Red chilli powder ,crushed pepper,GG paste, and salt and make a paste.If the paste is too dry add some oil to it.
Apply the paste to the fish pieces and set aside for 30 minutes- 1 hour
Heat oil in a pan , add curry leaves and stir well few seconds
Then add fish pieces and fry till fish is done .
Fry all the fish pieces batch by batch, adding curry leaves with every batch

Semiya UppuMa

2010-06-20T22:19:00.000-07:00

200 g Vermicelli
1 onions chopped/Shallots chopped
4 to 5 nos green chillies chopped
4 nos red chillies
1 piece ginger chopped
2 tsp mustard seeds
1 bunch curry leaves
1 no lime (optional)
salt to taste
OiL

Fry Vermicelli in half the quantity of oil. Keep aside.
Heat other half of the oil add mustard.
After the mustards are pop up, add red chillies onions, green chillies and curry leaves.
Mix well. After the onions are fried add 400 ml water.
Once the water starts boiling add salt and friedVermicelli
and cook till vermicelli is done.
Squeeze lime, mix well and serve.

NB: add vegetables and 1tsp Ghee for better taste

SeMiya PaYaSaM

2010-06-19T08:02:00.000-07:00

Thin vermicilli 200gms

Sugar 3 cups

Milk 1 litre

Ghee  3 tbsp

Cashew nuts 50gms

Black raisins 50gms

Cardomom powder 1tsp

Take a heavy bottom flat vessel. Add the ghee. Fry the cashew till golden brown and remove. Add the raisins and stir for a minute and remove. Add the vermicilli and roast till golden brown. Add more ghee if required. Add the sugar and stir for 5 minutes. Add the milk and stir on low flame. Check if the vermicilli is cooked. It should be just done. Add more sugar if needed. Keep on stirring till the mixture starts getting thick. Turn off the gas. Add the fried cashew nuts and raisins. Add the cardomom powder and keep covered. Can be served hot or chilled.

N.B If the mixture gets thick add some boiled milk to the payasam.

VermiCeLLi/SemiYa PuLaV

2010-06-19T06:33:00.000-07:00

g  Vermicelli 
g Potato 
g Carrot 
g Beans 
g Tomato 
g onions 
to 8 green chillies 
bunch coriander leaves 
bunch mint leaves 
gms spices (Sazeera, cloves, cardamom, cinnamon) 
tsp coriander power 
1/2 tsp pepper powder 
tsp ginger garlic paste 
ml oil 
Salt to taste 

Fry semiya in half the oil till golden brown and keep it aside. Cut vegetables, onions, green chillies to thin long pieces. Finely chop coriander leaves and mint leaves. Heat oil in a vessel, and add spices, onions, green chillies and mint leaves. When the onions turns brown, add vegetables and cook for 5 minutes and then add all masalas, tomatoes, lastly add water (1 cup vermicelli, 2 cups of water). Once vegetables are cooked, add salt and fried Vermicelli. Cook Vermicelli till the water gets absorbed. Remove from flame and garnish with coriander leaves. Serve hot...

FisH In BaNaNa LeaF

2010-06-18T07:56:00.000-07:00

1 karimeen cut in one side and cleaned ready for masala stuffing
2 tsp chilli powder
1/2 tsp turmeric powder
1 tsp pepper powder
1 tsp ginger-garlic paste
2 tsp salt
1 tsp fried curry leaves
1 fried chopped onions
1 banana leaf
oil
salt
Mix the masala ,fried curry leaves and fried onion pieces.
Apply or coat the masala evenly over the and inside it too.
(pour some oil too)
Wrap the fish in oil coated banana leaf.
Heat 1 tbsp oil in a Tawa and place the fish (wrapped in banana leaf) , close the lid and cook for few mins per side.(till fish fried)
Garnish with fried onions chopped coriander leaves and fried curry leaves..

SeMiya/VermiCeLLy KeSaRi

2010-06-18T03:58:00.000-07:00

1 cup Vermicelli

1 cup Sugar

1/2 cup Milk
1 1/2 cups water
1/4 cup Ghee
1 pinch cardamom powder
10-12 cashew nuts
1 pinch food colour
5-10 raisins
5 badams

Heat 1 tsp Ghee in a Kadai and roast the Vermicelli till golden brown and keep aside. Similarly roast the Cashew nuts and keep aside too. Keep a thick bottomed Pan on the stove and add the water and milk and bring to boil. Once done add food colour and mix thoroughly. Now put the vermicelli into the pan and cook with lid till the vermicelli is tender. Add rest of the ingredients and cook till the water is absorbed well. Pour the contents to a greased pan and allow to cool.

Once cool cut into pieces of any shape of your choice and serve as it is or serve chilled.

BeeTrooT PaChadi

2010-06-17T07:34:00.001-07:00

BeeTroot ---- 2 nos

curd--------- 1 cup

mustard seeds---1 tbs

Green chillies--5 nos minced

Red chillies----3 nos

ShaLLots------ 5 nos finely Choped

SaLt to taste

curry leaves

OiL

Add finley chopped beetroot ,green chillies , and saute it for few minutes
Cook it in medium flame by adding 1/4 cup water.When it is cooked remove from fire
Let the mixture cool ...and then add thick curd to it and mix it well
Heat oil in a pan and add mustard seeds,curry leaves.when it splutter add red chilli and shallots
Pour this over the beetroot and combine it well!!!

2010-06-17T07:31:00.000-07:00

MaNgo PaChadi

Ingredients

Mango--- 2 nos

curd---- 1 cup

mustard---- 3 tbs

Green chillies--5 nos minced

Red chillies----3 nos

ShaLLots------ 5 nos finely Choped

SaLt to taste

curry leaves

OiL

MeThod

Add finley chopped mango and green chillies saute it for few minutes.....
Cook it in medium flame by adding 1/4 cup water........
When it is cooked add Grated Mustard mix weL thn remove from fire..
Let the mixture cool ...and then add thick curd to it and mix it well
Heat oil in a pan and add mustard seeds,curry leaves.when it splutter add red chilli and shallots
Pour this over the mango and combine it well
SeRVE

2010-06-17T05:54:00.000-07:00

ChiLLy PoTaTo

Potato ------ 3 nos
Capsicum cut into square pieces--2nos
Onions cut into square pieces----2nos
Green Chillies finely chopped----5nos
Garlic,finely chopped--2tsp
Ginger finely chopped---2tbs
Corn flour/ Maida ---1/2 cup
Oil req
Soya Sauce as req
Tomato Sauce as req
Salt to taste

MeThod

Mix the Corn flour with water, 1 tsp Soya Sauce, and 1 tsp Tomato Sauce in a small bowl. Add some salt Just ensure that the batter is thick enough to coat the potatoes.
Put the potato pieces into the bowl & properly coat the potatoes with the batter.
Heat oil pan, and fry each of the coated potato pieces till crispy and brown.
Drain the potatoes and keep it aside.
In the pan heat about 2-3 tsp of oil. Add the chopped chillies, garlic and ginger to it. Add the onion and Capsicum into it and fry for some time, about 3-4 minute.
add 1 tsp each of Soya sauce, Tomato sauce Do not let it to Over fRy
Put the fried potato pieces into the mixture and let it cook for some time till the potatoes turns tender.
Serve hot with anything of your choice

2010-06-17T03:46:00.000-07:00

ChiLLy Egg

Ingredients:-Egg - 5
Onion diced - 2
chopped Capsicum - 1
Green chilies chopped - 3-4
Ginger chopped - 1 tsp
Garlic chopped - 2tsp
Chili powder - 1/2 tsp
Black pepper/Crushed pepper - 1 tsp
Spring onion chopped - 2 tsp
Soy sauce - 2 tsp
Tomato sauce - 2 -3 tsp
Salt to taste

MeThod

==Peel the hard boiled eggs Cut them into half lengthwise & keep aside.

==Heat a little oil in a pan.

==Fry the chopped ginger & garlic pieces. Add Chopped onions & capsicum fry well.

==add soya sauce tomato sauce pepper powder spring onion salt and mix well

== Add the eggs and mix well till they are coated with the sauce completely...

PoTaTo/ALoo PePPeR MaSaLa

2010-06-17T01:23:00.000-07:00

Ingredients

Potato - 3 medium nos
Onion chopped - 1 medium
Crushed pepper - 2 1/2 tsp
Cumin seeds - 1 tsp
Turmeric powder - 1/4 tsp
Ginger - Garlic paste - 1 1/2 tsp
green chilies chopped 3 nos
Salt to taste
Oil
Mustard Seeds

Red Chillies

Curry Leaves

Clean and cube the Potatoes

Heat oil in a pan and add mustard seeds.Let them pop up add red chillies

Fry cumin seeds and crushed pepper for a minute,add chopped onion and fry until they are soft............

Add Ginger Garlic Paste , curry leave ,chopped green chiles ,Turmeric powder and stir well............

Add cubed potatoes and season with salt. Sauté it well

Pour in 1/2 cup of warm water and cook covered on a medium heat until the potatoes are tender.............

Remove the lid and sauté it for 2 minutes...............

PiDi

2010-06-15T19:48:00.000-07:00

Ingredients

Rice Flour ---------------- 1 Cup
Chopped ShaLLots ------- 1/2 Cup
Minced GarLic -------- ----1 tbs
Cumin Seeds ---------- -- 1 tbs
Coonut MiLk -------- -----Frist & SeconD
WaTer as Needed
SaLt To Taste
Curry LeaVes

MeThod

==>>Boil water with chopped shallots ,minced garlic ,curry leaves

Here Itz with DucK CuRRY