Dal fry

Dal fry

June 27, 2015




Ingredients:


Whole moong dal              : 1 cup
Onion                                 : 1
Garlic                                 : 1 clove
Red chilli pdr                     : 1 tsp
Coriander pdr                     : 1 tsp
Turmeric pdr                      : 1/8 tsp
Tomato                               : 1
Oil                                      : 2 tbsp
Salt to taste
Kitchen king masala           : a pinch

Method 


Cook moong dal in a pressure cooker for 3 to 4 whistles.  Soak the moong dal for 30 mins, it will help the dal to cook fast.
 
Chop onion and garlic finely. Heat oil in a pan add the chopped garlic and onion, saute till the onion becomes transparent. Add the chilli pdr, coriander pdr and turmeric pdr to this and saute for a minute. Then add the chopped tomato and saute till it become soggy.




Now add the cooked dal to this, add salt  and cook it in a low flame till the water got absorbed.   Sprinkle the kitchen king masala over this and mix well.  Switch off the stove and garnish with coriander leaves.  Transfer this to serving dish and serve it with roti or chappathi!!




Peas & Celery Soup

Peas & Celery soup

June 27, 2015







Ingredients:


Peas                      : 1 cup
Celery                   : 1 stick
Onion                   : 1/4
Garlic                   : 1 clove
Cornflour             : 1 tsp
Milk                     : 1/4 cup
Butter                   : 1 tsp
Salt to taste
Pepper pdr           : 1/4 tsp
Cream                  : 2 tbsp


Method:

Chop onion, garlic and celery into small pieces. Saute it ialong with peas in butter  for 2 mins.





Add  1 cup water or  stalk to it and boil. Switch off the stove.  Grind it in a blender smoothly.  Return to fire and add salt.  Mix cornflour with milk, add this and boil it. Add cream to this and remove from fire and transfer it to the serving bowl. Garnish with cream and mint leaves. Sprinkle with pepper pdr and serve hot!

upperi

Vendakka upperi

June 25, 2015














Ingredients:


Ladies finger (Vendakka)         : 6 nos
Onion                                       : 1
Garlic                                       : 2 cloves
Green chillies                           : 2 nos
Chilli pdr                                  : 1 tsp
Salt to taste
Yoghurt                                    : 1 tsp
Turmeric pdr                            : 1/4 tsp
Oil                                            : 2 tbsp
Cumin seeds                            : a pinch

Method:


Heat 1 tbsp of oil in a pan add the vendakka and saute it for 3 minutes. Add yoghurt to this  and mix well. Remove from fire.






Heat the remaining oil in a kadai add cumin seeds, when it pops up add chopped garlic and green chillies to that, sautee it till the raw smell goes.  Add chopped onion to this and saute it  well and add chilli pdr, turmeric pdr salt and finally the sauteed vendakka. Mix well and simmer it till it changes the colour to brown colour.




Egg Fried rice

Egg Fried rice

June 24, 2015







Ingredients:

Egg                          : 1
Cooked rice             : 1 cup
Onion                       : 1/2 chopped
Carrot chopped        : 1tbsp
Capsicum chopped  : 1 tbsp
Ginger chopped       : 1tsp
Garlic                       : 1 clove chopped
Pepper pdr                : a pinch
Salt to taste
Oil                            : 2 tbsp
Soya sauce               : 1 tsp
Spring onion for garnishing


Method:


Heat one tbsp of oil in a pan and pour the beaten egg over it,  sprinkle little salt and pepper,  when it cooks just scramble it and keep aside.




Heat the remaining oil  add the chopped garlic and ginger, saute a while and add the chopped onion, saute it till transparent.  Now add the carrot and capsicum and saute for a few seconds, let it be crunchy, add the cooked rice and sprinkle very little salt, mix well. Finally add the scrambled egg, sprinkle the soya sauce over and mix it. Switch off the stove, transfer to the serving bowl. Garnish with spring onion and serve hot!!



Cornflakes mixture

Cornflakes mixture

June 22, 2015







Ingredients:

Corn flakes            : 2 cups
Aval /poha             : 1cups
Peanuts                  : 3/4 cup
Cashew nuts          : 1/4 cup
Chilli pdr               : 1 tsp
Salt                        : 3/4 tsp
Sugar                     : 1//2 tsp
Oil for frying
Curry leaves          :2 sprigs



Method:


Mix chilli pdr, salt and sugar and keep aside (spice mixture).
Heat oil in a kadai,  add aval to this hot oil and remove it when it is crispy.
Add cashews to the same hot oil and remove it when golden brown. Then add the peanuts to the same oil and fry it and keep aside.
Add the curry leaves also to the same hot oil and fry it till crispy.
Mix all the fried ingredients with corn flakes, then sprinkle the spice mixture over it and mix well. Keep it in an airtight container.




Butter chicken

Butter chicken

June 22, 2015





Ingredients:


For Chicken marinade


Chicken thighs boneless               : 1kg
Garlic                                            : 2 cloves minced
Lemon juice                                  : 2 tbsp
Salt to taste
Garam masala                               : 1tsp
Oil                                                 : 1tsp


For Gravy:

Butter                                         : 3 tbsp
Refined oil                                 : 3 tbsp
Onion                                         : 1
Tomatoes                                   : 2 nos
Chilli pdr                                   : 1 tsp
Garlic                                         : 1 clove
Garam masala                            : a pinch
Cream                                        : 1/2 cup
Salt to taste
Coriander leaves for garnishing


Method:


Wash and cut the chicken thighs into small cubes.  Mix all the ingredients in the marinade and marinate the chicken cubes and keep it in the fridge for 4 to 5 hours or for overnight.

Grill the chicken pieces in a an oven till light brown.


Chop onion and garlic finely.  Chop tomatoes and keep aside.

Heat butter and oil in a tawa saute onion and garlic till light brown. Add chilli pdr and garam masala pdr saute till raw smell goes.  Then add the chopped tomatoes  to this, mix well and cook it for 2 mins add cram to this and mix well.  switch off the stove.


Cool it and grind it to a puree in a blender.  Finally add the chicken  pieces  to this and cook for one more minute. Remove from fire and transfer it to a serving bowl. Garnish with cream and coriander leaves. Serve hot with roti or nan!!



Palak kofta curry

Palak kofta curry

June 20, 2015










Ingredients:

For Kofta

Grind one onion, 2 cloves garlic and 1/2"pc ginger together and saute it till the raw smell goes.
One tablespoon of this paste can be used for making the koftas and remaining can be used for the gravy.

Palak chopped                           : 1/4 cup
Potato boiled                             : 1
Besan (gram flour)                    : 1 tsp
Onion,garlic & ginger paste     : 1 tbsp
Red chilli pdr                            : 1 tsp
Oil                                             : 1tbsp
Salt to taste


Method:

Mix all the ingredients except oil and make lemon sized balls out of it.  Heat the appam mould (paniyaram pan) adding little oil in each hole and place the koftas in each hole. Cook these balls turning each sides. 




Switch off the flame and keep it aside.

For Gravy

Palak                                    : 1/2 bunch
Tomato                                 : 1
Red chilli pdr                       : 1tsp
Coriander pdr                      : 1/2 tsp
Garam masala                      : 2 pinches
Kasoori methi                      : 1 pinch
Cream                                  : 1/4 cup
Oil as needed
Salt to taste
       &
the remaining sauteed onion, garlic and ginger paste

Method:

Boil water in a pan and add the washed palak  to this.  Add a little sugar to retain the  green colour of the palak.   Grind it in a mixie to a puree.
Heat the remaining onion, ginger and garlic paste and add chilli pdr, coriander pdr,  fry  this till the raw smell goes. 




Add tomato chopped and saute it till the tomato becomes mushy.  Add the palak puree to this,  a little water and salt and mix well.  Sprinkle kasoori methi over this.




Cook for 2 minutes and add cream to this. 



 Finallly add the cooked koftas to this.  Serve hot with roti, paratha or nan!






Broccoli paratha

Broccoli paratha

June 20, 2015






Ingredients:

Wheat flour              : 2 cups
Red chilli pdr           : 1/4 tsp
Cumin seeds            : a pinch
Salt to taste
Oil                           : 2 tbsp


Stuffing

Broccoli                   : 1
Onion                       : 1 
Chilli pdr                  : 1/2 tsp
Cumin seeds             : 1/4 tsp
Garam masala          : 1/8 tsp
Turmeric pdr            : 1/8 tsp
Oil                            : 1 tbsp
Salt to taste

Method :


Mix wheat flour,salt, chilli pdr and cumin seeds together. Add required amount of water little by little to this and knead it to a smooth dough, and keep aside.

Cut the broccoli into florets, remove the thick stems and  grate them finely using a food processor or a blender. 
Chop onion finely. Heat oil in a kadai add cumin seeds, let it crackle. Then add finely chopped onion and saute well. Add the grated  broccoli,  chilli pdr  and garam masala pdr and salt to this and sprinkle little water to this, mix well.




 Close it for a few seconds and cook. Open the lid and stir it,  switch off the stove. The stuffing is ready!




Dust the surface and roll the chappathi dough about 3 to 4 inches.



Place one tablespoonful of the stuffing and close the roti from all sides like a sac. Seal it and flip it, flatten slightly and roll it again  gently,  to a normal roti size.




Heat the tawa and place the roti on it, when it cooks one side flip it and drizzle with little oil on both sides, remove it from fire when brown spots appear on both sides.
Repeat the process with the remaining dough, serve hot with yoghurt and any pickle of your choice!!



Plain paratha

Plain paratha

June 18, 2015

Ingredients:

Whole wheat flour           : 2 cups
Salt  to taste


Method:


Mix wheat flour and salt together. Add water little by little to make a smooth dough. Take a big lemon sized ball and flatten it slightly. Dust it with little flour and roll it with a rolling pin for about four inches.


Then apply some ghee over it, fold one half over the other, add some more ghee over it. Then again fold it, now it look like a folded triangle.





Roll the folded triangle into a thin chappathi.  Heat the tawa and it should be medium hot. Place the paratha over the tawa. When it starts puffing up flip it over to cook the other side.  Small brown spot will appear now, apply ghee over this and flip again to cook both sides evenly. 





Variation:  Instead of folding it into a triangle we can fold it from both sides and again fold it again in a square shape.





Then roll it again to make a square chappathi ...  Cook it applying a little oil over it..Both same,  only the shape is different!





Kothavarakka upperi

Kothavarakka (cluster bean) upperi

June 12, 2015

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Kothavarakka usually  grows in clusters,  the pods are flat and slim in green colour. 






Ingredients:


Kothavarakka                     ; 100 gms
Mustard seeds                    : 1 tsp
Red chillies                        : 2 nos
Urad dal                             : 1/2 tsp
Turmeric pdr                      : 1/8 tsp
Grated coconut                  : 1/2 cup
Cooked tur dal                  : 2 tbsp
Oil                                     : 1 tbsp
Curry leaves                      : 1 sprig



Method:

Wash and cut  kothavarakka into very small pieces.
Cook tur dal,  it should not be mushy and keep it aside.
Heat oil in a tawa,  add mustard seeds. When it pops up, add urad dal, break red chillies and add that too.  Add curry leaves and  chopped kothavarakka to this. Add salt, turmeric pdr and 1/4 cup water to this and let it cook till the water got  absorbed.   Add cooked dal and coconut to this.
Drizzle some more oil and stir it well, simmer for 3 more minutes and switch off the the fire.
Kothavarakka upperi is ready, goes well with steamed rice!!



Cheese dosa

Cheese dosa

June 10, 2015








Ingredients:


Dosa batter                              : 2 cups
Shredded cheddar cheese        : 1 cup
Chilli flakes                             : 2 tbsp
Oil                                           : 2 tbsp


Method

Heat dosa tawa and make a thin dosa ( for making dosa I have already posted in this blog before).
Spread 2 teaspoonfuls of cheese and little chilli flakes over it. 




 Drizzle little oil over this, let it cook till golden brown and fold it.  Tasty chilli dosa is ready, serve it hot!!


Kaypakka upperi

Kaypakka (Bitter gourd) upperi

June 07, 2015

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Ingredients:



Kaypakka                       : 1no(big)
Turmeric pdr                  : 1/4 tsp
Chilli pdr                       : 1 tsp
Salt to taste
Onion                            : 1
Oil                                 : 2tbsp

Method: 

 

Wash and cut kaypakka into small pieces.  Chop onion finely and keep aside.
Heat oil in a tawa and add chopped onion and saute for a while. Then add the kaypakka, salt , turmeric pdr and chilli pdr to this.   Add little water to this and close it with a lid, let it cook till the water get absorbed.  Open the lid and stir it well, keep it in a low flame, till it changes colour into light brown.  Goes well  with steamed rice or curd rice!









Pot logo by Sma-Rtez , used under the Creative Commons license