Mambazha Pullissery

Ingredients

Ripe mango - 4nos.

Turmeric powder - 1 tsp

Red chilly powder-1/2 tsp

Green chilly - 4 nos. (slit)

Grated coconut - 1 cup

Cumin seeds - 1 tsp

Garlic pods-2 nos.

Shallots-3nos.

Curd - 1 cup

Dry red chilly - 3 nos

Mustard seeds - 1/4 tsp

Shallots-2 nos.

Curry leaves - few

Salt to taste

Fenugreek seeds - 1/4 tsp

Water - 2 cups

Coconut oil - 1 table spoon

Method

Clean the ripe mangoes with water and remove the skin.

Heat a pan add mangoes, green chilly, turmeric powder, red chilly powder salt , 2 cups of water and cook till mangoes turns soft.

Grind coconut with cumin seeds ,garlic and shallots to make a smooth paste. Add this paste to the cooked mangoes and mix well. When it starts boiling add curd and mix well and remove from fire.

For seasoning heat 2 tsp coconut oil in a pan and splutter the mustard seeds &fenugreek seeds then add curry leaves, shallots,dry red chilly and fry for few  minutes. Pour this seasoning over to the mambazha Pulissery

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Uppumangga (Nadan)

 

Nadan uppumangga Recipe

Ingredients:

1)Green Mango - as required

2) Salt

3) Mustard seed-1 spoon

4) Gingili oil -3 table spoon 

5) Whole red chilly -as required

6)Curry leaves - As required

7)Whole cashew nut-3-4 nos.

8) Water- As required.

  Method:

Boil the water with enough salt in a vessel and keep it aside to cool till it attain the room temperature.

Clean the  mangoes with water and wipe off the excess water with a  clean cloth.

Hot Gingili  oil in a pan, then splutter some mustard seeds , then  roast the whole dry chilly with some curry leaves for a few seconds .

Add Mangoes in a clean Bharani as a layer with some dry roasted chilly then repeat the processes  until the ingredients are finished.then Add 2-3 whole cashew nut(with shell). 

Then  Add  enough water to cover the mangoes.

Finally cover the jar with a clean cotton cloth and tie it tightly  using with any small rope or twine. Then close the jar with the lid.

Keep the same in a dry and dark area till 1month.

Konjju Peera/Prawns Thoran

Ingredients

1) Prawns/Konjju-1/2 kg

2) Shallots – 15 nos.( sliced )

3) Grated Coconut – 1 cup

4) Ginger – 1 small piece

5) Green Chilly – 4 to 5 nos.

6) Turmeric powder – 2 pinch

7) Salt - to taste

8) Curry leaves – As required.

9) Kodam Puli – 3 pieces

Method

Soak the kudam puzhi in water and keep aside, slightly crush the ingredients 2 to6, take a pan and add the crushed coconut mix, curry leaves, sufficient salt , soaked kudam puzhi & the cleaned konjju/prawns  and mix well , then add little water and cook on a medium flame until the water disappears from the fish .

Beef Cutlet

How to make Beef Cutlets

Ingredients

1) Beef- ½ Kg

2) Onion – 1 big – chopped thinly as cub size

3) Ginger – 1 small piece.

4) Garlic- 2 clove( Finley chopped)

5) Green Chilly – 3-4nos.( chopped)

6) Potato – 2 nos. ( boiled and smashed)

7) Turmeric powder – 1 pinch

8) Garam Masala Powder – 1 ½ teaspoon.

9) Meat Masala- 1 teaspoon( Any Brand- Optional)

10) Pepper powder – freshly powdered- 2 teaspoon

11) Egg – 1 beaten

12) Coriander leaves – chopped finely 1 cup

13) Curry leaves – chopped – As required

14) Lemon juice-2 teaspoon

15) Bread crumbs- As required.

16) Salt – to taste.

Method

Pressure cook the cleaned beef with little lemon juice, turmeric powder, little chilly powder, Masala powder and salt for about 6 whistles, Once it cooled, mince the beef using a chopper/food processor or even in your mixer for 2 seconds.

Take a pan and heat sufficient oil and sauté chopped big onion until it becomes translucent, then add chopped ginger, garlic, green chillies one by one and sauté until the raw smell out. Then add minced beef, garam Masala, meat Masala, salt, lime juice, pepper powder and sauté for few seconds. Then add mashed potato’s, chopped coriander and curry leaves and stir well and do a taste test, if everything seems ok take off the pan from the fire and allow the mixture to cool.

Then knead the mixture softly and make balls and roll it in a required shape and dip it in beaten egg and roll it in bread crumbs. (You can store these balls in freezer 2-3 weeks and use accordingly)Shallow fry it in a hot pan till it gets brown in color (both sides). Serve hot with ketchup or salad.

Fish Achar/Meen Achar

 

Ingredients

1) Fish – 500 gm.
2) Garlic – 15 nos.
3) Ginger -3-4 inch piece.
4) Green chili-4 nos.
5) Curry leaves – As required
6) Kasmiri Chili powder- 2-3 table spoon.
7) Turmeric powder- ½ teaspoon.
8) Fenugreek powder – ½ teaspoon.
9) Vinegar - 1/2 - cup
10) Mustard seeds - 2 tsp
11) Salt - to taste
12) Sesame oil/or any oil - For deep frying.
13) Salt - To taste.
14) Fresh ginger//green chilly /garlic paste – 2 table spoon.
15) Hot water- 2 cups.

Method

Clean and cut the fish in to small pieces and marinate it with 1table spoon of chilly powder, ½ table spoon of pepper powder, ½ teaspoon of turmeric powder, 1 table spoon of vinegar and salt for 1 hour.
Heat oil in a pan and fry the fish pieces and keep aside. Use the same oil for frying the ginger, garlic, green chilly and curry leaves and keep aside.

Take a non stick pan and heat oil and splutter mustard seeds then add crushed fresh ginger/garlic/green chilly  and sauté till slight brown then add chilly powder, turmeric powder and fenugreek powder and sauté well then finally add vinegar and hot water and allow to boil the mixture in a medium thick consistency finally add fried fish, ginger, garlic, green chilly and curry leaves and mix well and do a taste test and adjust salt and vinegar if required.

When it’s cooled transfer to a glass jar and add 2tbsp of sesame oil on top of it (if you are going to keep it for a long time). You could use this fish pickle for one or two months under refrigeration.

Unakka erachi Chammanthy ( Dried Beef chammanthy)

Recipe would be updated soon

Low Sugar Pop Up Drink

Ingredients


1) Apple – 1no.

2) Lime – ½ of a lime.

3) Soda -1no.

4) Ice cubes- 2-3 nos.( If required)

Method

Take the juice of the apple and lime and pour in to a clear glass and gently add soda in to it. Your drink is ready!!!

Edi Erachi Roast /Unakka Erachhi/Sundried Beef Roast

Sherly's Kitchen

Recipe Would be updated soon!!!http://sherlyaji.blogspot.com/

Erachi Puttu/Beef Puttu

Ingredients:


1) Rice flour/Puttu podi - 1 cup
2) Grated Coconut - ½ cup
3) Beef Roast - as required.
4) salt – 2-3 pinch
5) Water – As required

Method:

I always use my leftover beef roast for making this dish .

Sprinkle water into the rice flour little by little and mix well until it become wet (without forming any lumps) and finally add the grated coconut also in to this mix and keep aside.

Take a Puttu steamer, and then add 1 tablespoon of scraped coconut followed by beef roast and rice flour then repeat the same step till you reach the top of the cylindrical shape.

Then fill the puttu pot half the way with water and set to heat. When steam starts coming up, lower the flame and cook again for 2- 3 mints. Use a skewer / chopstick to push out the puttu from the steamer to a serving dish.

Chakka Puttu (Jackfruit Rice Cake)

Ingredients:


1) Rice flour/Puttu podi - 1 cup


2) Grated Coconut - ½ cup


3) Jack-fruit flesh ( Use Varikka chakka chula)- 10 pieces


4) salt – 2-3 pinch


5) Water – As required

Method:

Cut the jack fruit into small bits and keep aside.

Sprinkle water into the rice flour little by little and mix well until it become wet (without forming any lumps) and finally add the grated coconut also in to this mix and keep aside.

Take a Puttu steamer, and then add 1 tablespoon of scraped coconut followed by jack fruit and rice flour then repeat the same step till you reach the top of the cylindrical shape.

Then fill the puttu pot half the way with water and set to heat. When steam starts coming up, lower the flame and cook again for 2- 3 mints. Use a skewer / chopstick to push out the puttu from the steamer to a serving dish.

Dried prawns Curry( Unakka chemmeen /konjju curry)

Ingredients

1) Dry prawns-125 gm.

2) Tomato chopped– 2 nos.

3) Green Chilly –2- 3 nos.

4) Raw mango – 1 no.

5) Vegetable Drumstick- 2 nos.

6) Red chili powder – 3/4 table spoon.

7) Coriander powder- ¼ tablespoon

8) Turmeric powder– 1 teaspoon

9) Grated coconut-½ piece of a coconut

10) Chopped Ginger – 1 teaspoon

11) Shallots (chumanulli)- 15 nos.

12) Curry leaves – as required

13) Salt - as required

Method

Dry roast the dried prawns in a pan, for few minutes. Remove from heat. Remove its head and tail and keep aside.

Grind the grated coconut in to a fine paste with turmeric powder, chilli powder, coriander powder and with 2-3 shallots.

Take a mud pot, add chopped mangos, tomatoes, drumstick, green chilli, chopped shallots & dried prawns with 2 cups of water and mix well. Cover and cook it in a low flame until the shrimps are cooked well. Now add the coconut paste to the cooked shrimps and mix again and cook for about 5-6 minutes. Do a taste test at this stage and adjust the salt, if required.

Finally do the seasoning that would give the perfect taste to your curry.

For seasoning

1) Mustard seeds –1 teaspoon

2) Fenugreek seeds- ½ teaspoon

3) Shallots – 2-3 nos.( chopped)

4) Curry leaves –As required

5) Oil- 1 table spoon.

Pink Panther Drink

Ingredients

1)      Yogurt (low fat)-1 cup.
2)     Granulated sugar or honey – 1 table spoon
3)     Fresh strawberry – 5-6 nos.

Method

Mix all ingredients in a blender and blend it thoroughly and pour into a glass. Your pink panther drink is ready!!!

Mango- Strawberry Mousse

Mango- Strawberry Mousse



Ingredients


1) Fresh Strawberry – 10 nos.


2) Mango- 1no.


3) Plain yogurt- 6 -7table spoon


4) Ice cubes – Few ( optional)


5) Sugar– As required ( optional )


Mix all ingredients in a blender and blend it thoroughly and pour into a glass. Your mousse is ready to serve.

Caramel Halwa (Rava/Semolina)

Ingredients


1) 1 cup Rava (Semolina)


2) 1¼ cup Sugar


3) ½ cup Ghee


4) ½ cup Raisins and Cashew nuts.


5) Cardamom Powder- 1 spoon.

Method

Soak Rava in 2 cups of water for 1 hour.


In a pan put the Ghee .When it is melted properly add the sugar and stir well. When the sugar turns slight brown, immediately lower the heat and add the soaked rava little by little and mix well.

When it gets mixed properly, add the cashew nuts and raisins. When the mixture starts separating from the sides add the cardamom powder and remove it to a serving dish to set and allow it to cool down to room temperature. After 30 minutes, cut the halwa and enjoy!!!!

Dry Gobi Manchurian

Ingredients.



1) Cauliflower florets – 2 cups.


2) Maida or All-purpose flour- 5 table spoon.


3) Corn flour – 3 tbsp.


4) Garlic Paste – 1/4tsp


5) Chilli Powder – 1/2tsp


6) Pepper – 1/4tsp


7) Salt- to taste.


8) Water – 1/4 cup.


9) Ginger chopped – 1 ½ table spoon.


10) Garlic Chopped - 1 ½ table spoon.


11) Green chilly chopped – 2 nos.


12) Big Onion chopped – 1 no.


13) Chilli sauce- 1 ½ Table spoon.


14) Soya sauce – 1 table spoon.


15) Tomato sauce- 2 teaspoon.


16) Capsicum chopped- As required


17) Spring Onion – 3-4 nos.


18) Oil- 2-3 table spoon.


Method:


Dip the cauliflower florets in slight hot water for 4-5 minutes. Take care not to overcook florets. Drain the water and make the florets dry with kitchen towel.


Mix the ingredients 2-7 and add water slowly to form a batter. The batter should be thick enough so that it covers cauliflower florets evenly.


Heat oil in a pan for frying. Dip cauliflower florets in batter and put them in hot oil one by one carefully. Deep fry them until they get golden color and become crispy.


For making sauce.


Heat 2 tbsp oil in a pan. Then add onion, green chillies, garlic and ginger. Fry for some time. When onion becomes soft add capsicum. Fry again for 2-3 minutes. Add tomato ketchup, soya sauce and red chilli sauce. Fry for a minute. Finally add fried cauliflower florets and toss gently. Finally garnish with green onions.

Happy Easter To All

Mushroom Manchurian -Gravy

I hate mushrooms the way they taste and the way they smell!!! But my husband likes it very much, so I thought of making it for him!!! (The way to a man’s heart is through his stomach……!!! am I right ?)

Ingredients for marinating the Mushrooms

1) Mushrooms - 1 Packet.


2) Maida flour- 3 table spoon.


3) Corn flour – 2 table spoon.


4) Red chili powder – ½ table spoon.


5) Coriander powder – ¼ table spoon.


6) Salt – to taste.


7) Oil – for frying.


Make the batter using the above ingredients (batter should be in a medium texture, not too loose or not too thick).


Hot oil in a frying pan, once the oil is hot dip the mushrooms in the batter and drops it carefully to the pan. Deep fry the same until they turn in to a slight golden brown colour and keep aside.


For making the sauce.


1) Onion – 1 no


2) Ginger – 1” piece.


3) Garlic – 6 nos.


4) Green chilly – 5 -6 nos.


5) Spring onion- ½ bunch


6) Soya sauce- 1 table spoon.


7) Tomato sauce – 1 table spoon.


8) Red chili sauce – 1 table spoon


9) Corn Flour – 1 table spoon.


10) Honey – 1 table spoon.


11) Cilantro (coriander leaves- chopped) – 1 table spoon.


12) Water – 1 cup.


13) Oil – 1 table spoon.


Method.


Heat oil in a pan and add cubed onions and sauté for 1 minute then add chopped ginger, garlic and green chilly one by one and sauté until it turns slightly golden,


Then add all the sauces expect honey. Sauté again for few seconds. Then add the fried mushrooms and sauté well to seep the flavors in to it. Finally add the corn flour dissolved water in to it and sauté it until it become a thick gravy type.


Remove the dish from the fire and add the honey, chopped spring onion and coriander leaves. Your dish is ready to eat.

Vegetable Korma Recipe

Recipe would be updated soon.

Sausage –vegetable stir fry

How to make sausage –vegetable stir fry
Ingredients


1) Chicken sausage- 6 nos.

2) Onion – 2 nos.

3) Carrot – 1 no-

4) Capsicum – 1 no.-

5) Green chilly- 4 nos.

6) Beans- 5-6 nos.-

7) Ginger- 1 ½” –

8) Garlic- 5 nos.

9) Spring Onion-

10) Pepper powder – 2 teaspoon.

11) Kashmiri chilly powder- 1 teaspoon.

12) Soya sauce- 1 teaspoon.( Optional)

13) Tomato ketchup- 2 teaspoon.


Method

Chop all the vegetables lengthwise including sausage. (You can even use your choice of other vegetables also in this dish like, broccoli, cabbage etc.)


Boil the chicken sausage in a pan of water till they become soft and tender for about 6-7 minutes. Then Drain off the water and keep aside.


Heat oil in a pan and add ginger, garlic and green chilly one by one and sauté for 01 minute. Then put onion and sauté till golden brown and then add 10- 13 ingredients and sauté for few seconds finally add chopped sausages & vegetables and stir fry until it turns slightly brown and well cooked.
http://sherlyaji.blogspot.com/

Gooseberry Juice

Gooseberry or Amla – is used to treat for many medical conditions.( Blood sugar, BP & cholesterol and many more) So try this juice at home, normally people will think this juice is so sour to drink. But adding, sugar, honey or salt will make this drink more refreshing and tasty. This is a best drink, especially in summer season.

Option -1

1) Gosseberry – 03 nos.

2) Ginger- ¼ inch piece.

3) Mint Leaves or curry leaves- 5 nos.

4) Lemon- ½ piece juice.

5) Salt to taste.

6) Water – 1 glass.

7) Green chilly – ¼ inch piece. (Optional.)

Option – 2

1) Gosseberry – 03 nos.

2) Ginger- ¼ inch piece.

3) Mint Leaves - 5 nos.

4) Lemon- ½ piece juice.

5) Sugar or honey - to taste.

6) Water – 1 glass.


1) Wash gooseberries and mint leaves. Chop them into small pieces.


2) Put the chopped pieces along with ginger, green chilly, lemon juice and sugar or honey/salt into a blender
     and blend it by adding 1/4 cup of water and make a paste form.

3) Strain only the juice from it.

4) Add remaining cup of water and blend it again and serve chill