8 November 2017

Instant Bread Dosa












Instant Bread Masala Dosa
Ingredients

1) 8 bread slices

2) ½ cup rava / semolina

3) 2 tbsp rice flour

4) ¼ cup curd / yogurt

5) ¼ cup water or as required

6) salt to taste

7) oil – 1 table spoon ( for Roasting the Dosa- )

8) Potato Baji Mix – For Filling

Method

Take 8 slices of normal bread and cut off the edges.

Crumble the bread slices using your hands in a bowl, add the rava, rice flour , curd , salt and water in to the same bowl allow to soak for 20-30 mints then grind it in a blender as a smooth batter consistency add water more, if required .

Heat a Dosa Tawa smear some water over the tawa and wipe off with tissue to adjust the heat, sprinkle some oil and also wipe off, (if you are using nonstick –pouring of oil is not required.)

Once the tawa is hot pour a ladleful of batter and spread out in a circular motion.

Add some oil on top of the dosa, then cover the dosa with a pan and cook for about for a minute. Place potato mix in side of the dosa. Then cook for 15-30 seconds or till it turns golden brown and crisp. Roll the Dosa into circular.

Serve masala dosa hot with coconut chutney and sambar etc.

31 October 2017

Ultra Moist Banana Cake













Ingredients

1)                 All Purpose Flour – 1 ½ Cup ( 375ml)
2)                Baking Powder- 1 teaspoon
3)                Baking soda-1 teaspoon
4)                Mashed Ripe Bananas – ( Medium – 3-4)
5)                Thick Coconut Milk – 125ml ( You can make at home or you can buy ready made)
6)                Lime Juice – 15 ml
7)                Unsalted Butter softened( in Room Temperature)- ½ Cup ( 125 gm)
8)               Sugar – 1 cup( 250ml)
9)                 1 large egg
10)           Vanilla extract - 1 teaspoon

Method to Bake the Cake

Take a big bowl, combine flour, baking powder and baking soda and keep aside.
In another bowl, combine bananas, coconut milk and lime juice. Set aside. (I used a blender to mix all)

In a third bowl, add butter ,  sugar , Egg and vanilla extract and mix well using a hand blender in medium speed till smooth. (Tip makes the sugar powdered before use).

Then add dry ingredients (All-purpose flour) alternately with banana mixture.
Finally pour the cake mixture in to a loaf pan. Bake for about 1 hour (Preheat the oven for about 15 mints in 180) or until a toothpick inserted in the center of the cake comes out clean.


Let cool on a wire rack before removing from the pan and slicing.

28 October 2017

Homemade Sea Food Pizza crust




Homemade Sea Food  Pizza crust


Ingredients:
Making the Dough (step -1)

1) Lukewarm Milk – 1/2  cup

2) Yeast – 1/2  table spoon.

3) Sugar – ½ teaspoon.

4) Baking Powder – ½ teaspoon.

Making the Dough (step -2)

1) All-purpose Flour – 2 cups cups.

2) Olive Oil – 1 Table spoon `

3) Salt – ½ Teaspoon.


For the Toppings


1) Onion – 1 no ( Chopped)

2) Seedless Black olives – As required( Chopped)

3) Bell Pepper ( Capsicum) – Green & Red – as required ( Chopped)

4)    Cooked sea food  ( Prawns/Squid/ Crab/ Mussel's) - As required

5) Fresh Mush Rooms – As required( Chopped)

6) Pizza Sauce -3-4 Table spoon

7) Mozzarella Cheese- As required( shredded )

8) P Cheddar Cheese- As required( shredded)

Method

For the yeast mix

Take a large bowl and combine all (Step -1) ingredients and mix it slightly, then keep it for about 10 mints (covered) until raised up.

For the Dough

Take a large bowl, add flour, salt, oil & the yeast mixture.

Mix well using a spatula then knead well by hands 7-10 mints.

Put the dough on a dry -clean bowl and rub some oil on the top of the dough and cover it with a large plastic wrap, then leave the dough to rise in a warm place for 1-1 ½ hour or until the dough is double in size.

Take the dough and pat into a round shape either roll out with a dough roller or pat it on to your pizza baking tray with your hands. Slightly stab with a fork on the patted dough to remove the air bubbles.

Finally spread the pizza sauce on your base, then put shredded mozzarella cheese, then your vegetable’s and cooked sea food  one by one evenly till the ingredients finished(don’t put too much toppings). Finally add the shredded  cheddar cheese on the top of your pizza crust.

Bake the pizza at 240 degree Celsius for about 12-15 minutes, or until the cheese is melted and the crust is in golden brown. Remove the pizza and let it cool for 5 minutes before slicing.

24 February 2017

Green apple chutney( Green Apple Chammanthy)

Green Apple Chutney










Method

1) Green Apple - 1 no.- Chopped

2) Salt - As required

3) Pearl Onion - 3-4 no.

4) Ginger - 1 small Piece

5) Green Chilly - 3-4 nos.

6) Grated Coconut - 1 cup

7) Curry Leaves - Few


Pulse all the above ingredients in a grinder with out water. Taste the chutney and adjust seasoning with more salt .

*******************************************************************************
ഗ്രീൻ ആപ്പിൾ ചമ്മന്തി


എന്റ്റെ അറിവിൽ ചമ്മന്തി ക്ക് മൂന്ന് ഗുണം ആണ് വേണ്ടതാണ്, മണം ,ഗുണം , രുചി
ഈ ചമ്മന്തി ഈ രൂപ ഗുണഗണങ്ങൾ എല്ലാം അടങ്ങിയ സുന്ദരി ആണ് എന്ന് ഞാൻ ഗ്യാരണ്ടി തരുന്നു !!!
നമ്മുടെ നാടൻ ചോറ് / ദോശ ഇഡ്ഡ്ലി എന്നിവക്ക് എല്ലാം അതി കേമൻ !!!
രുചിയിലും വമ്പൻ !!!

എല്ലാവരും ട്രൈ ചെയ്ത് അഭിപ്രായം പറയണം

ചമ്മന്തി ക്ക് ആവിശ്യം ആയ സാധനങ്ങൾ

ഗ്രീൻ ആപ്പിൾ - 1എണ്ണം
കറിവേപ്പില - ഒരു ചെറിയ തണ്ട്
തേങ്ങ ചിരകിയത് - അര മുറി
ഇഞ്ചി - ഒരു ചെറിയ കഷണം
ചെറിയ ഉള്ളി - 3 എണ്ണം
ഉപ്പ് - പാകത്തിന്
പച്ചമുളക് - 3-4 എണ്ണം
പാകം ചെയ്യുന്ന വിധം
_____________________

കഷ്ണങ്ങളാക്കിയ ഗ്രീൻ ആപ്പിൾ ബാക്കിയെല്ലാ ചേരുവകളും ചേർത്ത് ചമ്മന്തിപ്പരുവത്തില് നന്നായി അരച്ചെടുക്കുക. വെള്ളം ഇല്ലാതെ വേണം അരക്കാൻ .

ഗ്രീൻ ആപ്പിൾ ചമ്മന്തി റെഡി

നമ്മുടെ നാടൻ ചോറ് / ദോശ ഇഡ്ഡ്ലി എന്നിവക്ക് എല്ലാം അതി കേമൻ !!!

6 February 2017

Broken Glass Jell-O









Recipe

1) Gelatin – 2 packets

2) Condensed Milk – 250 Gms.

3) Jelly packets – buy your choice of color’s( I opt 2 color’s)


Make the Jelly according to the packet instructions and keep refrigerate at least 4 to 5 hours.  

Making Pudding filling -Sprinkle 2 packets of unflavored gelatin in to ½ cup of cold water and stir well. Let the gelatin has stood for 4-5 minutes in the same container.

In the meantime take 1 ½ cup of water to a boil, once it is boiled, pour the water to the gelatin mix and stir well until dissolve and add the can of sweetened condensed milk too.

Whisk the mixture until the milk is fully incorporated into the water/gelatin mixture. Allow the milk mixture to cool.

Remove the colored Jell-O from the fridge and carefully cut it into square shapes and place the same in a transparent bowl. 

Lightly grease your pan with butter or cooking spray. 

When the milk mixture has cooled completely. Carefully pour it over the Jell-O cubes.

Place the pan on a completely level surface in the fridge and refrigerate at least 8 hours.

When you’re ready to serve, carefully cut these squares and serve.

24 November 2016

Chicken Kanthari Piralan-(Chicken Capsicum frutescence’s Roast)

Chicken Kanthari Piralan-(Chicken Capsicum frutescence’s Roast)




Chicken Kanthari Piralan-(Chicken Capsicum frutescence’s Roast)



Ingredients

1) Coconut Oil - 3 Table spoon

2) Mustard seeds - 1 tea spoon
3) a) Chopped Ginger - 4 tea spoon

b) Chopped Garlic - 4 teaspoon

c) Chopped pearl onion - 300 gms

d) Chopped green Chilly -2 nos.

e) Curry leaves - few

4) a) Coriander powder - 2 Tablespoon

b) Turmeric Powder – ½ Tablespoon

c) Fennel Seeds - 1 teaspoon

5) Chopped Tomatoes- 1 Big

6) Cleaned Chicken – ½ Kg

7) a) kantharimulaku (Capsicum frutescence’s)- 12nos.

b) Green Chilly -2 nos.

c) Chopped Ginger- 1 ½ Table spoon

d) Chopped Garlic- 1 ½ Table Spoon

e) Curry leaves - 2 stems

f) Cardamom - 10 nos.

g) Cinnamon stick - 4 inch length

h) Pepper corns - 1 table spoon

i) Salt - to taste

8) Thick Coconut Milk - 1 cup

Method


Heat coconut oil in a pan, splutter mustard seeds then sauté the items written under No: 3 ( a to e), till the pearl onion becomes brown in color.

Then add coriander, turmeric and fennel powder till the raw smell out. In this stage add the chopped tomatoes and sauté till oil separates.

Then add chicken pieces and cook in low fire, when chicken is half done add the paste out of the items named under number: 7 (a to i) and cook well (do a taste test at this time and adjust the taste if required).

Finally add the thick coconut milk and cook in a medium heat until the gravy is well coated with the chicken pieces. Your dish is ready to eat.

19 November 2016


Prawns – Pachhakaya/Vazhakka/ Roast (Row Banana)



Prawns – Pachhakaya/Vazhakka/ Roast (Row Banana)

Ingredients.

1) Coconut Oil - 4 table spoon.

2) a) Mustard Seeds- 1 teaspoon

b) Fenugreek – ¼ teaspoon

c) Chopped Ginger- 3 teaspoon

d) Chopped Garlic- 3 teaspoon

3) Chopped pearl onion ( Kunjjulli) - 150 gms

4) Ginger –Garlic Paste – 1 table spoon.

5) a) Turmeric powder- ½ Teaspoon

b) Chilly powder – 1 table spoon

c) Salt – to taste

6) Chopped tomatoes – 2 nos.

7) Kudampuli water (Gambooge) - 2 table spoon (soak 2 pieces in water before starting the cooking)

8) Chopped Green /Row Banana- 1 no.

9) Coconut milk – ½ cup

10) Cleaned prawns – ½ kg

Method

Dry-Fish Roast- Unakkamean Chathachhu Ularthu

Ingredients

1) Dry fish- According to ur choice- I used Parava”

2) 8-10 nos. of whole red chilly

3) Curry leaves – as required

4) Chopped Pearl onion ( kunjjulli )– ½ cup

5) Coconut oil – 2 table spoon


Method



Soak the dried fish in water to remove the excess salt from the fish, after 20 mints, clean the fish and keep aside. Extra salt is not required for cooking, as we get enough salt from the dry fish.

Then crush the peal onion and dry red chilies together and keep aside.

Heat coconut oil in a pan and fry the dried fish half way then crush it and keep aside.

Use the same pan we used for fish frying, if oil is not there add 1 more table spoon and add curry leaves along with peal onion – chilly mix for about 2-3 mints, finally add the fried fish and mix everything together and sauté till everything combine well.

6 November 2016

Homemade Garlic paste / sauce

Homemade Garlic paste / sauce 






How to make Garlic Paste

Ingredients

1)      Garlic cloves- A medium pod of garlic ( 10-12 nos. are enough)
2)      Coarse Salt – a large pinch ( If coarse  or sea salt is not available use normal salt)
3)      Lime Juice – from 1 lemon
4)      Egg white – from 1 egg
5)      Oil – 1 cup- Canola oil, Corn oil, or other neutral-flavored oil.

Method

Peel the garlic and put it in a mini chopper or a blender add a large pinch of coarse salt or Sea salt, which helps grind the garlic into a paste.

Run the food processor or blender until the garlic is evenly chopped into small pieces. Stop whenever the garlic is thrown to the sides, and then scrape it back down to the center using a spatula. Continue the processes for some time till the garlic become too small in size.

Next is adding the lemon juice in to the garlic and pulse it again tills combined.
Another important step is adding the oil – do not add the oil at a time (Add half the oil in bit by bit.

A thin stream is not necessary, (what I mean is a reasonable steady pour is good). Likewise finish the oil until you've reached the texture you desire.

Now you will see the consistency change into something wonderfully creamy and light.
Check the taste at this stage and add salt and lemon juice according to your taste needs. (If necessary)

Final stage, Separate the white of one egg and blend into the garlic paste until smooth.

Your Garlic paste is ready to enjoy, use it with Arabic bread/chappathy/shavarma etc.

Raw cashew nut Theeyal



Raw cashew nut Theeyal  


1) Raw cashewnuts – 20 nos. ( Split into halves)- If raw cashew nuts are not available please use good quality nuts soaked in slight hot water for an hour.( don’t use roasted nuts)

2) Drum Stick- 2 nos.

3) Green Chilly – 3-4 nos.

4) Pearl onion – 1 handful.

5) Potato – 1 no ( optional)

6) Tamarind juice – big gooseberry size

7) Tomato – 1 no

8) Curry leaves – few

9) Salt – to taste

10) Chili Powder – 1 ½ table spoon

11) Coriander powder – ½ table spoon

12) Turmeric powder – ½ teaspoon

13) Roasted Coconut – 1 ½ cup

14) Water – as required

15) Oil – 2 table spoon

16) Mustard seeds- 1 teaspoon


Dry roast the grated coconut in a thick bottomed pan till it turns golden brown in color, then immediately add turmeric, chilly and coriander powder and sauté it for few seconds and remove it from the fire and keep aside for cooling.

Grind coconut mixture into fine and smooth paste adding enough water along with tamarind juice.

Take a pan and heat oil & splutter mustard seeds , then add pearl onion, green chilies and curry leaves till it become translucent , then add the drumstick pieces and tomato and sauté for 1-2 mints. Then add the coconut paste with enough water. Close the pan with a lid & cook it till boiling.

While boiling the mixture put the soaked cashew nuts to the gravy and cook in a medium low fire till the gravy thickens.


Finally add fresh curry leaves.

Homemade Garlic paste / sauce

Homemade Garlic paste / sauce 






How to make Garlic Paste

Ingredients
1)      Garlic cloves- A medium pod of garlic
2)      Coarse Salt – a large pinch ( If coarse  or sea salt is not available use normal salt)
3)      Lime Juice – from 1 lemon
4)      Egg white – from 1 egg
5)      Oil – 1 cup- Canola oil, Corn oil, or other neutral-flavored oil.

Method
Peel the garlic and put it in a mini chopper or a blender add a large pinch of coarse salt or Sea salt, which helps grind the garlic into a paste.

Run the food processor or blender until the garlic is evenly chopped into small pieces. Stop whenever the garlic is thrown to the sides, and then scrape it back down to the center using a spatula. Continue the processes for some time till the garlic become too small in size.

Next is adding the lemon juice in to the garlic and pulse it again tills combined.
Another important step is adding the oil – do not add the oil at a time (Add half the oil in bit by bit.

A thin stream is not necessary, (what I mean is a reasonable steady pour is good). Likewise finish the oil until you've reached the texture you desire.

Now you will see the consistency change into something wonderfully creamy and light.
Check the taste at this stage and add salt and lemon juice according to your taste needs. (If necessary)

Final stage, Separate the white of one egg and blend into the garlic paste until smooth.

Your Garlic paste is ready to enjoy, use it with Arabic bread/chappathy/shavarma etc.

28 October 2016

Low - Calorie Toasted Tofu





Tofu – Toasted with veggies

1) Tofu – Cut according to your desire(gently squeeze out the excess moisture as much as possible)

2) Onion – 1 no – Chopped

3) Garlic – 3-4 nos. – Chopped

4) Ginger – 3-4 nos. - Chopped

5) Spring onion – As required

6) Carrot – As required

7) Olive Oil – ½ Table spoon

8) Soy sauce- ½ table spoon.

Method

Take a nonstick pan just drizzle some olive oil and saute the vegetables, once it is translucent, place Tofu , cook the same for 2-3 mints in low flame, excess water content will disappear soon, then drizzle some soya sauce over the tofu and flip the tofu till golden on the edges.

11 October 2016

Mushroom Pepper Roast

Mushroom Pepper Roast 




Mushroom Pepper Roast 


1)      Fresh Mushroom (cut in to pieces) – 250 Gram
2)      Soy sauce- 1 ½ table spoon
3)     chopped garlic- - 1 ½ tea spoon
4)     Chopped Ginger - 1 tea spoon
5)     Pepper powder- 1 ½ tea spoon
6)     Capsicum (cut in to thin strips) – 1 medium.
7)      Onion – 1 no.
8)     Salt – to taste
9)      Oil – 1 table spoon.

Method

Marinate mushroom with soy sauce and keep it for 10 minutes to marinate.

Heat oil in a large wok and add chopped ginger and garlic and sauté for a minute then add chopped onion till done then add capsicum and sauté for few for mints, finally add marinated mushroom and sauté in medium heat, if the mushroom produce water wait till it evaporate (with in few minutes it will become dry), Finally add ground pepper powder and salt and toss it with mushroom.  Your dish is ready to eat.

15 September 2016

Sweet Boli

Sweet Boli







Sweet Bolis are more popular in Trivandrum District. It is served in Wedding Feasts (Mostly Hindu Weddings).It is served along with Vermicelli Payasam.

Ingredients

1) Bengal Gram (Kadalaparippu) – 2cups

2) Sugar – 2 cups

3) Ghee- 1 table spoon

4) Gingili Oil(Nallenna)- ½ cup

5) All Purpose Flour(Maida) – 2 cups

6) Water – As needed

7) Nutmeg (Jathikka) powder – 2 pinches.

8) Cardamom powder – ½ Teaspoon

9) Turmeric Powder – ½ Teaspoon.( you can even use yellow food color)

10) Maida – ½ cup extra



Method:-

Soak the Gram for some hours and pressure Cook with 2 whistles (use only minimal amount of water for cooking). If you find excesses water drains it completely.

In a pan cook the gram along with sugar, it will become semi solid, constant stirring is a must, when it is mixed well add cardamom powder, Nutmeg powder and ghee and mix well.

If you can mash using a masher is good enough, else use a mixer -grinder to make a fine paste out of the gram mix. Once it is cool off, Make a soft dough and keep aside

Take Maida flour and add turmeric powder, then add enough water little by little and make soft dough. Pour gingelly oil into it and knead it well until the dough become very soft. Keep it aside for ½ an hour to make it softer.

Make equal number of ball sized dough from each dough

Take the Maida balls and flat it using your hands and keep the gram ball inside the Maida bread, then cover the gram completely with the dough edges.

Roll the prepared dough like a chappathy using a roller ( use Maida to avoid sticking), Cook it in a plain griddle , apply Ghee on both sides gently , when it is done you can see brown spot appears in both sides.

7 September 2016

Stir Fry Mutton Strips In BBQ Sauce

        Stir Fry Mutton Strips In BBQ Sauce




1)      Mutton strips( cut in to  thin strips) – 250 Gram
2)      soy sauce- 1 ½  teaspoon
3)     Garlic powder- 1 tea spoon
4)     Ginger Powder- 1 tea spoon
5)     Pepper powder- 1/2
6)     Green Chilly – 2 nos.
7)     Capsicum (cut in to thin strips) – 1 medium.
8)    Onion (cut in to thin strips) – 1 no.
9)     Zucchini( Koosa/courgette) ( cut in to  thin strips) - 1 no
10) Oil – For frying
11)  BBQ sauce – 1 ½ table spoon. 

Method

Mix  soy sauce, garlic powder and ginger in medium bowl. Add mutton, let stand it for 10 minutes to marinate.

Heat oil in a large wok and add beef& stir fry until the meet get browned.  Then add chopped onion, capsicum
and zucchini until tender and crisp. Before switching off the flame add BBQ sauce and toss to mix well with all
Ingredients.

Serve hot with pasta, plain noodles / rice ect.

Raw banana in Coconut Sauce( Ka Mezhukkupuratty in Thengga paal)

Raw banana in Coconut Sauce( Kaya Mezhukkupuratty in Thengga paal) 



Method 


1) Medium raw bananas- 3 nos.( chopped)

2) Coconut oil - 1 Table Spoon

3) Dried whole red chilly -1 no.

4) Mustard seeds- ½ teas spoon

5) Curry Leaves – As required

6) Salt – For taste

7) Onion – 1 no( Medium- Chopped)

8) Green Chilly – 2 nos.( chopped)

9) Coconut thin milk – ¼ cup

10) Coconut thin milk – ½ cup

Peel off the raw banana skin slightly, dice them according to ur wish and add them in to a bowl of water, so that they don't darken.

Heat 1 table spoon of coconut oil in a pan. Add mustard seeds & sauté till they splutter. Add dried chili flakes and curry leaves and sauté for few seconds.

Then add raw banana, chopped green chilly and chopped onion along with enough salt add thin coconut milk and combine well.

Then cover the pan with a lid and cook it in a simmer flame , do check a couple of times about the cooking of banana, When the Banana cooked well, add the thick coconut milk and mix well ,if you feel the dish is watery remove the lid and cook for few more minutes till the milk dries.