Kerala, TamilNadu , South Indian, North Indian, Chinese and Continental recipes

Masala Chai Recipe

2009-10-11T02:16:00.000-07:00

Chai is a Hindi word for tea - which was originated from Cha - the Chinese word for tea. Masala is a Hindi word meaning spice. Masala Chai is a hot spiced tea blended with aromatic herbs. Masala Chai is a very popular drink not only in India, but also in western countries like the United States, UK and Australia. Unlike in the western countries, tea is never served cold in India.

Tea or Chai is the most popular drink in India and it is served anywhere - from street-side vendors to luxurious restaurants. Traditionally, Indians welcome their guests with a cup of Chai. Recipes for making masala chai varies from state to state and from family to family. Howver, the most common ingredients (spices) for bringing out the flavors in Masala Chai are

Cardamon : Only green cardamon is used in making Masala Chai. Cardamon has a wonderful flavor which goes perfectly well with tea. It could be used in ground form or in the form of slightly crushed pods.

Cinnamon : Cinnamon is another fragrant spice commonly used in Masala Chai. It could be used in ground form or in the form of crushed cinnamon sticks.

Nutmeg : Nutmeg has a subtle cinnamon like flavor which is often used in Masala Chai. It is always used in powder form.

Ginger : Only fresh Ginger in crushed form is used in making Masala Chai. Its pungent taste bring out a warming effect. It also has medicinal properities in curing colds and cough.

Cloves : Cloves are not very popular in making Masala chai, as they are very pungent. They are used only in whole form. Normally one or two cloves are enough for making 4 cups of Chai.

Black Pepper : Black pepper is freshly ground before using it for tea. Again it should be used sparingly.

Here’s a popular yet simple recipe for making Masala Chai.

Serves : 4

Ingredients :
2 cardamom pods
1 cinnamon stick, lighlty crushed
1/4 teaspoon ground ginger
1/8 teaspoon freshly ground black pepper (optional)
2 whole cloves (optional)
3 cups water
1/2 cup milk
2 tablespoons Black tea
3 tablespoons granulated sugar (or to taste)

Method :

Lightly crush Cardamon pods and Cinnamon in a mortar.

Put water in a pan. Add crushed Cardamon, Cinnamon, ground Ginger, black pepper and cloves to water. Bring the mixture to boil. Let it simmer for few minutes.

Remove the pan from fire and let the spices infuse their flavor for about 3-4 minutes.

Add the sugar and milk to the pan and bring to a boil.

Remove from heat and add tea leaves. Cover the pan, remove from hear and let it steep for 4-5 minutes.

Masala Chai is ready. Just strain it into a teapot or directly into tea cups.

Hydrabadi Biriyani

2009-10-11T02:08:00.000-07:00

Ingredients:

Basmati Rice 500 gms.
Mutton cut into small pieces 1kg.
Garam Masala 2 tsp.
Red chilies 6 nos.
Cashewnuts A handful
Onions (sliced fine and
fried till crisp) 5 nos.
Cloves 2 nos.
Dalchini 2 pieces
Elaichi 3 nos.
Green chilies 6 nos.
Kothmir, chopped 1 small bunch
Pudina chopped 1 small bunch
Ginger Garlic paste 3 tsp.
Saffron (dissolved in ¾ cup milk) 2 pinches
Curd beaten 1 cup
Lime juice 2 nos.
Eggs boiled 4 nos.
Ghee /Oil 5 tbsp.
Salt to taste

Method of making :

1.Grind the red chilies and cashewnuts to a fine paste.
2.To the mutton apply the ginger - garlic paste and beaten curd. Set aside.Heat 4 tablespoons ghee and fry the red chili masala.
3.Add the marinated mutton, ¼ of the fried onion, one teaspoon garam masala and salt to taste.
4.Keep frying till ghee separates. Add 1½ cups warm water.Pressure cook till tender.
5.Heat dekchi, add 1 tbsp ghee and fry the sabut masala.
6.Add the rice and fry a little. Add the green chilies and salt to taste.
7.Add enough warm water. Cook till rice is done, remove and spread on a thali, discarding the whole masala.
8.Mix together the chopped kothmir, pudina, garam masala and fried onion.Set aside.
9.Take a heavy bottlomed dekchi and line it with ghee.
10.Spread a layer of rice and cover it with half of the mutton.
11.Sprinkle half of the pudina / kothmir mixture and juice of lime.
12.Cover with rice, followed by a mutton layer. Finish with a rice layer.
13.Sprinkle the rice with saffron milk and dot with ghee.
14.Cover tightly and place over a griddle for dum for 20 minutes. Serve hot, garnished with eggs cut into halves.

Mango Pickle

2009-08-25T03:57:00.000-07:00

Ingredients
12 medium size raw mangoes 300 gms mustard powder 250 gms red chili powder 250 gms salt (not more than 150 to 200 gms if using iodised salt) 50 gms fenugreek seeds 1 1/2 kgs sesame seed oil optional - peeled garlic flakes or Bengal gram whole/chic. peas) picked and cleaned
Method
Leave the raw mangoes in water for 15 minutes and dry them with a clean cloth. Cut them into pieces of 1 1/2 to 2 inches. Discard the seed / stone and the onion type layer on the pieces. Clean the cut pieces with dry cloth.
Mix the mustard powder, red chili powder, salt and fenugreek seeds together in a big basin. Add one cup of oil and mix to a consistency that can be held in a fist. Sprinkle the mango pieces also with a little oil. Take a few mango pieces at a time and mix them well with mustard, chili, salt mix and put them in a ceramic jar or a big plastic container. Repeat the process till the mix and the mango pieces are over. Towards the end if a little mix remains it can be added on top. Pour 1 inch oil above it and cover it with a lid. Tie a neat thick cloth over it and store it. Mix it well on the third day. Taste it and if need salt may be added at this stage. Those who want to add garlic or chickpeas can do so now. Take some Avakaya separately and mix a handful of chickpeas in some and garlic in some. Since chickpeas and garlic take oil add extra oil.
Tips
For those who have never tried making this delicacy at home a few tips may come in handy.
1. Make sure to keep ready a reasonably big ceramic jar or a plastic container, clean and dry and with a proper lid.
2. Mangoes must be cleaned and dried properly. Wash and dry hands. No dampness should be allowed to creep in at any stage.
3. Remember that the quantity is more on the day it is made. On the third day the level comes down. Mix it thoroughly. Many make it in a big container, since it is more convenient to mix well. Later it can be transferred to smaller bottles or jars

Onam Recipe - Mango Pickle Kerala style

2009-08-25T03:18:00.000-07:00

1 4cups green mango lightly pared and diced
2 Salt to taste
3 1/4cup gingely oil
4 1/4tsp mustard powder
5 1/4cup turmeric powder
6 1/2cup chilli powder
7 1tsp asafetida powder
8 1/4tsp fenugreek powder
9 A few curry leaves
10 2cups water,boiled and cooled
Method
1 Toss the diced mango in salt. Set aside for two hours.
2 Heat the gingely oil and fry the nustard, turmeric, chilli, asafetida and fenugreek powders and curry leaves over a moderate flame. Add the water and bring to boil.
3 Remove from fire and cool
4 Stir in the marinated mango .Mix well and bottle

Onam Recipe - Pachady

2009-08-17T00:59:00.000-07:00

Cucumber 1 (or 1/4th small white pumkin)

Salt As per taste

Yogurt 1 cup

Mustard seeds 2 tspn

Green chilly 1-2

Coconut 1 cup

cooking oil / coconut oil 1 tbsn

Red Chilly 2

Curry leaves 1 sprig

1. Peel and chop cucumber very fine mix a little salt and keep aside.(If u r using white pumpkin, cook with just enough water and salt) 2. Grind the coconut 1 tspn mustard seeds and green chilly together to get a fine paste. 3. Mix the cucumber yogurt and coconute paste together and adjust taste. 4. Heat oil in a pan and add the remaining mustard seeds and when they crackle add red chilly and fry for a while. Add this to pachady. 5. Garnish with curry leaves and serve.

Onam Recipes - Payar Thoran

2009-08-17T00:48:00.000-07:00

Payar (Long beans) 2 cups (chopped fine)

Salt As per taste

Turmeric ¼ tspn

Green chilly 3-4

Garlic 3-4 cloves

Coconut oil 1 tbsn

Mustard seeds 1 tspn

Urid dal 1 tspn

Curry leaves 1 sprig

Coconut 1/2 cup shredded
1. Chop long beans very fine. Mince garlic and Green chilly together.Shred coconut and mix with minced garlic, green chilly and turmeric. 2. Heat oil in a pan and add mustard seeds and urid dal. When mustard seeds crackle, add curry leaves and fry for a few seconds. 3. Add long beans to pan along with 1 cup of water and cook on medium heat. 4. When almost done, add salt, and coconut-mix and mix well and cook till beans is done and water is fully evapourated.

Onam Recipe Avial

2009-08-15T00:16:00.000-07:00

This is a semi-dry preparation which is a mixture of all sorts of vegetables.
Serves 10

Ingredients:
Yam sliced thinly into 11/2" length pieces - 1cup
Cucumber sliced lengthy into 1 1/2" thick pieces - 1cup
Snake gourd sliced into 1 1/2" length pieces - 1cup
Carrot sliced into into 1 1/2" length pieces - 1/4cup
Long runner-beans sliced into 1 1/2" length pieces - 1/2cup
Drumstick cut into 2" length pieces - 2nos
Raw bananas sliced into 1 1/2" length pieces - 1no
Turmeric powder
Curd - two table spoon
Small onion - 5 nos
Salt - to taste
Grated coconut - I full coconut
Green chillies - - 5nos
Cumin seeds - 1/2tsp
Curry leaves - - 2sprigs
Coconut oil - 3tbs
Method of Preparation :
Coarsely grind the coconut, green chillies , cumin seeds and onion. Keep it aside.Clean the vegetables. Heat 2tbs coconut oil in a thick bottom vessel. Add the vegetables and cook in a low flame. Do not add water. When it is done, add turmeric powder, salt and mix it well. Remove the vegetables from the middle and put sliced bananas and cover it with the other vegetables. When steam comes out, add the coconut paste and curd and stir well. Remove from fire. Mix the remaining coconut oil and curry leaves in the avial.

Traditional Kerala Pork Curry Recipe

2009-04-22T05:26:00.000-07:00

Ingredients:

* Pork - 500 gm

* Vinegar - 2 desert spoon

* Salt - As required

* Long sliced Onion - 1

* Long sliced Ginger - 1 tsp

* Chilly powder - 1 tsp

* Coriander powder - 1 desert spoon

* Turmeric powder - ½ tsp

* Cinnamon - 2 pieces

* Cardamom - 3

* Cloves - 6

* Garlic - 12

* Oil - 2 desert spoon

Procedure:

Clean pork and cut into small pieces.

In a pressure cooker, mix the pork pieces with vinegar, salt, chilly powder, coriander powder, turmeric powder, cinnamon, cardamom, cloves, ginger, water and cook for atleast 10 minutes after hearing the whistle.When cooked, drain extra water.

Heat oil in a kadai, sauté onion, curry leaves till golden.

Add the cooked pork and sauté well until dry and gets brown.

Serve hot with Bread, Chappathi and Appam.

Traditional Kerala Recipe for Vishu - Kalan

2009-04-12T05:38:00.000-07:00

It is a preparation of buttermilk with thick gravy. Sliced plantains known as nenthra-kaya and yams (chena) are boiled in water with salt and chillies. Buttermilk mixed with ground coconut pulp is poured in proper time and the preparation is flavored by the addition of mustard, fried in coconut oil.

Ingredients: (Serves 10)

1. Yam sliced into small pieces 100gm
2. Small raw banana 1no
3. Green chillies (slit the edge) 3nos
4. Mashed yogurt (without water) 1/2litre
5. Grated coconut 1/2quantity
6. Cumin seeds 1/2tsp
7. Pepper powder 1tsp
8. Water 1cup
9. Turmeric powder 1/4tsp
10. Salt to taste
11. Fried and powdered fenugreek 1/2tsp
12. Ghee 3tsp
13. Dried chilli (split into 2) 2nos
14. Mustard 1tsp
15. Ghee 1tsp
16. Curry leaves 1sprig

Method:

1.Remove the skin of the plantain and slice it into small pieces.
2.Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.
3.Dissolve the pepper powder in 1/2cup of water and strain it through a clean cloth. Cook the vegetables in this water. Add the turmeric powder and salt. Stir well. When the water dries, add 1tsp ghee. Pour the yogurt and mix well. Lower the flame. When the curd boils and becomes dry and thick, add the grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a boil and remove from fire. Season with mustard, dried chillies and curry leaves.

Kerala Avial Recipe for Vishu

2009-04-12T05:31:00.000-07:00

Ingredients:
1. Elephant yam (Chena) 500 gm
Cucumber (Vellarika) 500 gm
Carrot 100 gm
Raw banana 1
Drumstick 2
Snake gourd (Padavalanga) 50 gm

2. Salt As required

3. Coconut 1 cup
Shallot 4
Green chilly 2
Chilly powder 1 teaspoon
Turmeric powder ½ teaspoon
Cumin powder ¼ teaspoon

4. Curd 2 tablespoon

5. Curry leaves 2 stem

6. Coconut oil 1 tablespoon

Wash all the vegetables and cut into 2 inch long pieces.

Add required water and salt and cook.

Grind ingredients Coconut 1 cup , Shallot 4 , Green chilly 2 , Chilly powder 1 teaspoon , Turmeric powder ½ teaspoon, Cumin powder ¼ teaspoon coarsely.

Add this to the cooked vegetables. When cooked properly add curd and curry leaves and mix well.
Add coconut oil and remove from fire.

Vishu Kanji/Vishu Katta Kerala style

2009-04-09T05:16:00.000-07:00

Vishu is celebrated on a grand way by malayalis in Kerala and across the globe. Most of these traditions are based on a belief that Vishu must be celebrated well as the good things of the first day of the New Year determines the fortune of the year. Vishu becomes all the more important for the Malayalees regardless of their religion or sect. This occasion signifies the Sun's transit to the zodiac - Mesha Raasi (first zodiac sign) as per Indian astrological calculations. Vishu is also considered as the harvest festival of Kerala and thus the importance of this day to all Malayalees. In Assam this day is called Bihu, in Punjab Baisakhi (originally Vaishakhi) and in Tamil Nadu Tamil Puthandu or Vishu punyakalam.The word "Vishu" in Sanskrit means "equal". Therefore Vishu is more probably denoting one of the equinox days.
Vishu Kanji/Vishu Katta Kerala Traditional style

Here i am sharing the recipe of our traditional Vishu kanji …Some people call it as Vishu kanji and some parts of Kerala as Vishu katta…Malayalee can’t celebrate vishu without vishu kanji and vishu kani…In the day of vishu after seeing the vishu kani early in the morning we used to have vishu katta as breakfast ….So Enjoy a great vishu
Ingredients
Raw Rice -2 1/2cup( unakkalari,the rice which we used to make palpayasam) if u don’t get unakkalari u can use raw rice (pacha ari which we used to make idly)
Grated Coconut-4
Salt-to taste
cumin seeds-1/2tsp
Cooking Time-1/2hour

Method
Take a blender and grind the grated coconut along with water …. Extract coconut milk(thick onnam palu) and filter it (3 cup).
Take the cumin seeds in hand and just rub the seeds with the fingers and add this to the coconut milk d keep it aside …Now add some more water and grind again and extract thin coconut milk(6 1/2cup).
Wash the rice properly and keep it aside..Heat the uruli or big thick bottomed vessel(if u have nonstick kadai its best) ….Then add the 2nd coconut milk and bring it to boil.Stir occasionally for not to curdling the milk .
When it began to boil, pour the rice into it,close the vessel with a lid and cook well.
When its 1/2 cooked add the salt …Don`t forget to stir occasionally. ..So when the rice is 3/4th cooked then add the 1st extract of milk with cumin seeds.
..Stir continuously till the rice is cooked and become a thick gravy .Stir carefully coz the water in the milk began to crackle .By this time the oil is begin to come out from vishu katta So when its done take it from the kadai or uruli and pour into steel plate or banana leaves and fill it fully (if u have banana leaves use that only ..(the vishu katta will be more tastier )…With a banana leaf or a spatula wipe the top portion and make it even...When cool cut into pieces..Serve with jaggery syrup(sharkara paani)By Veena

Dry Ckicken curry Keral style

2009-03-10T04:34:00.000-07:00

Ingrediants:

1.Chicken - 1 Kg

2.Coconut,grated - 2 tsp

3.Coriander Seeds - 2 tsp

4.Cinnamon - 4

5.Cloves - 6 Nos.

6.Onion (Big) - 3 Nos.

7.Garlic - 12 Flakes

8.Ginger - 1 Inch Piece

9.Red Chillies - 10 Nos.

10.Coriander Leaves - A handful

11.Onions, cut finely - 2 Nos.

12.Tomatoes,Chopped - 2-3 Nos.

13.Ghee (For Frying) - as required

14.Salt - To Taste
Procedure:

1.Fry the grated coconut till brown in colour in a little ghee.
2.Grind together fried grated coconut,Coriander seeds, cinnamon, cloves, onions, garlic, ginger, red chillies, coriander leaves to a fine paste without water.
3.Remove the masala,pass water in the mixer jar and keep water aside.
4.In a vessel heat 2 tsps ghee and fry onions till brown.
5.Then add the chicken pieces, chopped tomatoes, salt and stir on low fire for 10 minutes.
6.Then add the ground masala and masala water.
7.Cook the chicken curry until quite dry

Kerala Sarkkara Ada

2009-03-10T04:13:00.000-07:00

Ingrediants:

Rice flour (Unboiled) - 2 cups
Shred coconut - 1/2
Jaggery (Sarkkara) - 200g
Cardamom (made to powder) - 2 seeds
Ghee - 2 tsp
Salt - to taste
Water - 4 cups
Banana leaf - with out central stip
Procedure:

Roast the rice flour for few minutes.
Mix it with 2 cups of warm water. While mixing add ghee, cardamom powder and salt to taste.
Make little large size balls and keep it aside.
Then make ‘Sarkkarapavu’, by boiling 2 cups of water with Jaggery. When it turns to semi liquid, filter and removes the solid particles. Then mix with shred coconut.
The rice balls flatten on the banana leaf with hand and on the top spread coconut mix.
Fold the banana leaf with content and steam cook in an oven.
Serve with warm

Yogurt Indian dessert - Srikhand or Shrikhand

2009-02-08T05:03:00.000-08:00

This dish is delicious, cooling and simple to make. It makes a great sweet yogurt snack, dessert or fruit topping.
Ingredients
4 cups thick natural yoghurt, drained.
10-12 tbsp. of Ajika Almond, Cardamom, Saffron Sugar
A few strands of saffron, soaked in 1 tbs. of warm milk or water (optional)
A few pistachio's crushed
Method:
If using home made yoghurt, hang it in a muslin cloth for 2 hours, allow the whey to drain.
Mix the yogurt and all the rest of te ingredients in a bowl and mix well.
Serve chilled garnished with pistachio and rose petals.

Vegetables curry

2009-02-08T05:01:00.000-08:00

Ingredients:
Choose from fresh green beans cut into 1 inch lengths or any other vegetable like 1 cup cauliflower florets or c arrots and peas.4 tbsp. vegetable oil 1 tbsp. black mustard seed4 curry leaves 1 cloves garlic (peeled & finely chopped)1 inch ginger paste1 hot red dried chili (crushed) 1 tsp. turmeric1 tsp. salt ½ tbsp. coconut flakes
lime juice to taste
Method:
1. Heat the oil in a large frying pan over a medium flame. When hot put in the curry leaves and mustard seeds. As soon as they begin to pop add the garlic/ginger and stir until lightly brown. Add the crushed red chili and stir for a few seconds. Add the green beans, salt and jaggery and coconut. Stir to mix.
2. Turn heat to medium/low. Add 1/4 cup water. Stir and cover the beans for 7-8 mins until they have absorbed the spiced flavors. Pay attention to the water there should be enough for a good steaming.
3. Add lemon juice, mix and serve

Chicken Koruma

2009-01-04T01:34:00.000-08:00

Ingredients

1 tablespoon fresh ginger,

finely minced 4 cloves garlic,

finely crushed 1 teaspoon ground cumin

1 teaspoon ground almonds

1 teaspoon ground turmeric

1 teaspoon ground coriander

1 teaspoon ground garam massala

½ teaspoon ground cardamom

1½ cups low fat yoghurt or 375 g

1 kg skinned chicken drumsticks

2 tablespoons vegetable oil

2 medium onions or 300 g, cut into thin slices

1 cup water or 250 ml

2 cubes MAGGI Chicken Less Salt Bouillon

1 tablespoon coriander leaves

Preparation
--------------------------------------------------------------------------------
Combine ginger, garlic, spices and yoghurt in a bowl. Add chicken drumsticks, set aside to marinate for 1 hour.
Heat oil in a large saucepan, add onion and cook until golden brown, add the marinated chicken to the pan and fry for 10 minutes.
Add water, MAGGI Chicken Less Salt Bouillon cubes. Cover and simmer for 20–25 minutes. Add coriander leaves and cook for another 10 minutes stirring gently from time to time until chicken is cooked.
Serve with boiled rice

Ramadan Fasting: Health Benefits and Problems

2008-08-25T05:59:00.000-07:00

Muslims from across the world stay ordained to the Quran and fast for the whole of Ramadan month. Fasting is a part of pleasing God, in almost all religions. Probably, the health benefits of fasting were known to our forefathers several centuries ago.

Though the primary aim of fasting by Muslims is to conform to religious norms, fasting brings in several health benefits too. While considering health benefits, there are also a few problems to consider and precautions to take while fasting.

Those who suffer from medical conditions like coronary artery disease, kidney stones, etc are exempt from fasting. The negative effects of total fasting include hypokalemia (drastic drop of blood potassium levels), cardiac arrhythmia (abnormal heart beat), etc. Ramadan fasting is not total fasting and believers take nutrients needed for the body, through the systematically planned early morning and evening food.

Lowering of blood sugar levels, cholesterol and blood pressure are the first notable physiological changes.

Diabetes patients need to take extra care while fasting. Hypoglycaemia, a condition characterised by abnormal drop of blood sugar levels can cause health problems. Diabetic patients should reduce intake of medicines or insulin injection during fasting. Monitoring of blood sugar levels is also desirable. Conditions like tiredness, sweating, headaches, unconsciousness, etc are the symptoms of abnormally low levels of blood sugar levels.

Hyperglycaemia- this is the reverse of hypoglycaemia, characterised by increase of blood sugar levels. This is mainly due to the medicines you take to sustain blood sugar levels. Increase in blood sugar levels can cause problems to kidney and eyes.

Problems of Acidity and Ulcer – bile can get filled up in stomach, which causes acidity and ulcer.

Healthy individuals have considerable health benefits from Ramadan fasting. It is an effective detoxification therapy. Toxins accumulated in the body break down and pass out of the body.

Fasting is ideal for both overweight and underweight persons. It is commonsense how fasting works to reduce weight. During fasting, deposited fat gets used and burns down and facilitates weight loss.

Fasting also normalizes the digestive system of underweight persons, and equips body to digest and assimilate nutrients from the food they eat.Fasting can also clear many skin problems. This is because of the elimination of toxic materials from the body and generally cleansing the blood.

Fasting has advantages in getting rid of addictions and unhealthy habits like smoking and taking alcohol.
Ramadan fasting improves the health condition of healthy people. But for people who suffer from any medical condition should monitor their body and physiology more closely.
Pregnant and feeding women are exempted from fasting and they shall not attempt fasting, as it can deprive nutrition to both mother and child.

Vermicili Biryani.

2008-08-18T05:17:00.000-07:00

Ingredients Needed:
1. Vermicili (Semiya) 1 cup
2. Cubed Vegetables (Carrot, Beans, Peas, Cauliflower, Potato, peas) 2 cups
3. Onion - Sliced lengthwise 1
4. Salt to taste
5. Water 1-3/4 cup
6. Ghee - 1 tsp
7. Oil - 3 tsp
8. Chopped Tomato - 1

Grind into Paste
1. Onion - 1/2
2. Ginger - 1inch Piece
3. Garlic Pods - 2
4. Coriander Powder - 1/2 tsp
5. Green Chillies (According to taste)
6. Fennel Seeds - 1/4 tsp
7. Garam Masala - 1 tsp
8. Grated Coconut - 2 tsps
9. Turmeric powder - 1/2 tsp
Grind the above items into paste.

Ingredients for Tempering
1. Bay leaf - 1
2. Cumin Seeds - 1/4 tsp
3. Pepper - few

Method:
1. Heat Ghee in a pan and fry semiya till golden brown and keep it aside.
2. Heat Oil and add tempering Ingredients.
3. Fry Onions till golden brown.
4. Now goes the Paste, Cubed Vegetables and fry in slow fire for 5 minutes or till Oil floats on top.
5. Now add water and chopped tomatoes, let it boil.
6. Add Semiya and Cook till done.
Garnish with Coriander and Mint leaves

Semiya Payasam Onam special

2008-08-18T05:08:00.000-07:00

Sago 1 cup
Water 2 cup
Vermicelli 1/2 cup (broken into small pieces)
Milk 2 1/2 cup
Sugar 1 cup
Ghee 3 tablespoon
3 Cardamom pods
Cashew nuts
Raisins

Soak the sago in water for an hour. Boil it with water. Stir constantly to prevent it from sticking to the bottom of the pan, until it becomes translucent. Lower the heat and leave it for 15 minutes. Stir occasionally.

Heat the ghee in a pan. Fry the cashew nuts & cardamom pods in it. Add vermicelli and fry until golden brown.

Add this to the Boiling sago. Then add sugar, milk & raisins. Stir for few minutes until the sugar dissolves. Serve hot.

Vegetable Cutlet Onam special

2008-08-18T05:03:00.000-07:00

Potatoes- 3 (boiled & mashed)
Carrots- 1 (grated)
Fresh Green Peas- 1/4 Cup
Onions- 1big (chopped)
Red Chili Powder- 1 tsp
Salt
Maida- 2 tablespoon
Oil
Garam Masala Powder- 1 tsp
Rusk Powder- 1/2 Cup
Steam the grated carrot & peas in a pressure cooker.

Heat oil in a pan and fry the chopped onions until golden brown. Then add mashed potatoes, steamed carrots and peas. Fry for 10 minutes & add garam masala, chili powder & salt and saute well. Remove from heat and let it cool down. Make lemon sized balls out of this veg mixture.

Add some water to maida and make it as a paste. Dip the vegetable balls in the maida paste and coat with rusk powder. Flatten this into thin patties.

Heat 2 tbs of oil in a shallow frying pan and fry few cutlets at a time until both sides becomes brown (turn it once). Repeat this until all the cutlets are fried (Pour some oil every time you replace the cutlet). Serve hot. Green Chutney (Mint) & Tomato Ketchup makes a good accompaniment.

Indian style Crab Soup

2008-07-20T02:21:00.000-07:00

Ingredients:
1/2 cup butter 1/4 cup all-purpose flour 4 cups milk 2 tbsp finely chopped onions2 tsp chicken base or bouillon granules1/8 tsp pepper 2 tbsp chopped flat-leaf parsley1 pound crabmeat

Method:
Melt butter and whisk in flour. Cook for 3 minutes then stir in milk, chopped onion, chicken base, pepper, and chopped parsley. Reduce the heat and cook until thick. Stir in crab meat; heat through.

Chicken Sweet Corn Soup

2008-07-20T02:11:00.000-07:00

Ingredients:
1 tin sweet corn-cream style*4 cups chicken stock2 tbsp cornflour1 1/2 tsp salt1/4 tsp ajino moto (optional)1 egg, slightly beaten1/2 cup cooked diced chicken.

Method:
Dissolve the cornflour in 1/2 cup water and keep aside. Empty the contents of the corn tin into a saucepan add the stock and bring to a boil. Add the cornflour solution and let simmer for about 10 minutes. Add the salt and the shredded chicken and keep on simmer. Pour the egg in a thin stream over the simmering soup, stirring slowly all the time. Add the ajino moto and serve hot.

* Alternatively, you can crush some boiled corn, add enough water to make it into a thick, dough like consistency and use.

ഇടിചമ്മന്തി

2008-07-01T05:52:00.001-07:00

ഇടിചമ്മന്തി.. ഊണിനു വേണ്ടി ഉണ്ടാക്കി സൂക്ഷിക്കാവുന്ന ഒരു വിഭവം ഇതാ.. നല്ല രുചി.. ജോലി കുറവും...

ചേര്‍ക്കേണ്ട ഇനങ്ങള്‍

തേങ്ങ 4 മുറി
പരിപ്പ്‌ 700 ഗ്രാം
മുളക്‌20 എണ്ണം
നാരകത്തില/ കറിവേപ്പില
വെളിച്ചെണ്ണ , ഉപ്പ് പാകത്തിന്‌

പാകം ചെയ്യേണ്ട വിധം

പരിപ്പും മുളകും വറുത്ത ശേഷം പൊടിച്ചെടുക്കുക. തേങ്ങ വറുത്ത് കോരാറാകുമ്പോ നാരകത്തില ഇടുക. ആ തേങ്ങ ഇപൊടിച്ചെടുത്ത്‌ പരിപ്പുകൂട്ടില്‍ ചേര്‍ക്കുക. പാകത്തിന്‌ ഉപ്പും ചേര്‍ക്കുക നന്നായി കൂട്ടികലര്‍ത്തിയ ശേഷം ഉപയോഗിക്കാം.

മട്ടന്‍-ഒണിയന്‍ സൂപ്പ്‌

2008-07-01T05:47:00.001-07:00

ഉള്ളി ശരീരത്തിന് തണുപ്പു നല്‍കുമെന്നു മാത്രമല്ല ആരോഗ്യവും മെച്ചപ്പെടുത്തും. ഇതാ ഈ ഒണിയന്‍ സൂപ്പ് ഒന്നു പരീക്ഷിച്ചോളൂ...

ചേര്‍ക്കേണ്ട ഇനങ്ങള്‍:

ആട്ടിറച്ചി അര കിലോ
വിനാഗിരി 1 സ്പൂണ്‍
വെള്ളം 8 കപ്പ്‌
പൊടിയുപ്പ്‌ പാകത്തിന്‌
നെയ്യ്‌ 2 വലിയ സ്പൂണ്‍
സവാള 4 എണ്ണം

പാകം ചെയ്യേണ്ട വിധം:

ഒന്നാമത്തെ ചേരുവ കഴുകി മുറിച്ച്‌ പാകത്തിന്‌ വെള്ളവും വിനാഗിരിയും ഉപ്പും ചേര്‍ത്ത്‌ വേവിക്കുക. കഷണങ്ങള്‍ വെന്ത്‌ വെള്ളം കാല്‍ ഭാഗം വറ്റാറുകുമ്പോള്‍ പറഞ്ഞിരിക്കുന്ന അളവ്‌ നെയ്യില്‍ നീളത്തില്‍ അരിഞ്ഞ്‌ വച്ചിരിക്കുന്ന സവാള കഷണങ്ങള്‍ ഇട്ട്‌ ഇളക്കി ഒന്ന്‌ വാടുമ്പോള്‍ ഇറക്കി വയ്ക്കണം. കഷണങ്ങള്‍ വെന്ത്‌ പകുതി വെള്ളം വറ്റുമ്പോള്‍ ഇറക്കി വച്ച്‌ ഒരു പാത്രത്തില്‍ അരിച്ചൊഴിച്ച്‌ വഴറ്റി വച്ചിരിക്കുന്ന ഉള്ളി വേവിച്ച്‌ സൂപ്പില്‍ ചേര്‍ത്ത്‌ ഉപയോഗിക്കാം.

തക്കാളി സ്റ്റൂ

2008-06-19T03:47:00.000-07:00

ചോറിനോടൊപ്പം കഴിക്കാന്‍ ഒരുഗ്രന്‍ വിഭവം. കൂടെ ഒരല്‍പ്പം കൈപ്പുണ്യവും ചേര്‍ക്കാമെങ്കില്‍ തീന്‍‌മേശയില്‍ തിളക്കം നിങ്ങള്‍ക്കു തന്നെ.

ചേര്‍ക്കേണ്ട ഇനങ്ങള്‍:

തക്കാളി 3 എണ്ണം
കാരറ്റ് 1 എണ്ണം
ഏലയ്ക്ക 3 എണ്ണം
വെള്ളം 3 കപ്പ്
സവാള 2 എണ്ണം
തേങ്ങാപ്പാല്‍ 1/2 കപ്പ്
എണ്ണ 2 ടേബിള്‍ സ്പൂണ്‍
കറുവാപ്പട്ട 1 കഷ്ണം
കുരുമുളക് 15 എണ്ണം
ഉപ്പ് പാകത്തിന്

പാകം ചെയ്യേണ്ട വിധം :

എണ്ണ ചൂടാക്കി ഇതില്‍ ഗ്രാമ്പൂ, പട്ട, ഏലയ്ക്ക, കുരുമുളക് എന്നിവയിട്ട് വഴറ്റണം. അതിനു ശേഷം വേവിച്ചു വച്ചിരിക്കുന്ന കാരറ്റ്, സവാള, തക്കാളി എന്നിവ ചേര്‍ത്ത് 5 മിനിറ്റ് വഴറ്റുക. പിന്നീട് ചാ‍റു കുറുകുമ്പോള്‍ പാകത്തിന് ഉപ്പു ചേര്‍ക്കുക. പാകത്തിനു വെന്തു കഴിഞ്ഞാല്‍ തേങ്ങാപ്പാല്‍ ചേര്‍ത്ത് വാങ്ങുക.