DATES / EETHAPAZHAM LADOO
INGREDIENTS
DATES- 1 CUP; SEEDS REMOVED AND CHOPPED INTO FINE PIECES
SUGAR- 1 CUP
GRATED COCONUT- 1 CUP
CARDAMOM POWDER-1/2 TABLESPOON
GHEE- 1 TABLESPOON
CASHEW NUTS- TO GARNISH
PREPARATION
BOIL SUGAR IN WATER TILL 2 1/2 CONSISTENCY
ADD GRATED COCONUT TO THIS
MIX WELL
ADD DATES TO THIS AND MIX WELL
ADD CARDAMOM POWDER
REMOVE FROM FLAME
SPREAD IN A GREASED PLATE
ROLL IT INTO BALLS
GARNISH WITH CASHEW NUTS
2 1/2 THREAD CONSISTENCY
MIX ENOUGH WATER TO COVER THE SUGAR
HEAT IT TO DISSOLVE SLOWLY, STIRRING IN BETWEEN
ONCE THE SUGAR IS BOILING , DO NOT STIR MORE
OVER STIRRING WILL AFFECT THE CONSISTENCY OF THE SUGAR SYRUP WHILE BOILING
IF ANY CRYSTALS FORM AT THE SIDES OF THE PAN, WIPE IT WITH A CLOTH DIPPED IN WARM WATER
BOIL SYRUP IN A STEADY TEMPERATURE
WHEN THE SYRUP TESTED BETWEEN THE THUMB AND FOREFINGER, STRING APPEAR IN 2 OR 3 PLACES
Thursday 25 October 2012
Wednesday 24 October 2012
KOZHI MULAKITTATHU
KOZHI MULAKITTATHU
INGREDIENTS
CHICKEN- 1 KG
RED CHILLY POWDER- 1 TABLESPOON
CORIANDER POWDER-1 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
SHALLOTS- 1/2 CUP
GINGER- 1 INCH PIECE
GARLIC- 4 CLOVES
CURRY LEAVES- 1 SPRIG
TOMATO- 2
COCONUT MILK- FIRST MILK- 1 CUP
- SECOND MILK- 2 CUP
COCONUT OIL
PREPARATION
COOK CHICKEN IN SECOND COCONUT MILK WITH ALL INGREDIENTS EXCEPT COCONUT OIL
WHEN GRAVY THICKENS ADD FIRST MILK
LET IT BOIL
SAUTE IT WITH SHALLOTS, DRIED RED CHILLIES AND CURRY LEAVES IN COCONUT
INGREDIENTS
CHICKEN- 1 KG
RED CHILLY POWDER- 1 TABLESPOON
CORIANDER POWDER-1 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
SHALLOTS- 1/2 CUP
GINGER- 1 INCH PIECE
GARLIC- 4 CLOVES
CURRY LEAVES- 1 SPRIG
TOMATO- 2
COCONUT MILK- FIRST MILK- 1 CUP
- SECOND MILK- 2 CUP
COCONUT OIL
PREPARATION
COOK CHICKEN IN SECOND COCONUT MILK WITH ALL INGREDIENTS EXCEPT COCONUT OIL
WHEN GRAVY THICKENS ADD FIRST MILK
LET IT BOIL
SAUTE IT WITH SHALLOTS, DRIED RED CHILLIES AND CURRY LEAVES IN COCONUT
EASY UNAKKA PAYAR-CHAKKAKURU UPPERI / RED CHORI/ DRY RED BEANS- JACK FRUIT SEED UPPERI
EASY UNAKKA PAYAR-CHAKKAKURU UPPERI /
RED CHORI/ DRY RED BEANS- JACK FRUIT SEED UPPERI
INGREDIENTS
DRIED RED BEANS- 1 CUP
CHAKKA KURU/ JACK FRUIT SEED-1/2 CUP
DRIED RED CHILLIES- 4
SHALLOTS-5
SALT
CURRY LEAVES- 1 SPRIG
WATER
OIL- 2 TABLESPOONS
PREPARATION
COOK RED BEANS WITH SALT AND WATER IN A PRESSURE COOKER WELL WHEN IT IS THREE- FOURTH COOKED ADD PEEL SKIN FROM CHAKKAKURU AND CUT ANDCOOK IN A PRESSURE COOKER
CRUSH SHALLOTS AND DRY RED CHILLIES WELL
TAKE A KADAI. ADD OIL. FRY CRUSHED SHALLOTS AND DRIED RED CHILLIES. ADD CURRY LEAVES . ADD THE COOKED RED BEANS AND CHAKKA KURU. ALLOW IT TO MIX WELL
UNAKKA CHEMMEEN -CHAKKAKURU CURRY/ DRIED PRAWNS- JACK FRUIT-SEEDS CURRY
UNAKKA
CHEMMEEN -CHAKKAKURU CURRY/
DRIED PRAWNS-
JACK FRUIT-SEEDS CURRY
INGREDIENTS
DRIED PRAWNS FRIED -1/2 CUP( HEAD AND TAIL REMOVED)
CHAKKA
KURU- 1/2 CUP, SKIN PEELED
SHALLOTS- 4
TOMATO-
1
RED CHILLY POWDER-1 TABLESPOON
CORIANDER
POWDER-1 1/2 TABLESPOONS
TURMERIC
POWDER-1/2 TABLESPOON
COCONUT MILK POWDER- 5 TABLESPOONS
OR
COCONUT MILK
FIRST MILK- THICK- 1/4 CUP
SECOND
MILK- 1/2 CUP
TAMARIND WATER- FROM 2 INCH TAMARIND PIECE
GINGER- 1 INCH PIECE
CURRY
LEAVES-6
SALT- AS PER TASTE
COCONUT OIL-2 TABLESPOON
MUSTARD SEEDS- 1 TABLE SPOON
DRIED
RED CHILLIES- 2
PREPARATION
GRIND SHALLOTS-4, TOMATO, GINGER, RED CHILLY POWDER, CORIANDER POWDER, TURMERIC POWDER AND SECOND COCONUT MILK IN A MIXER
GRIND
WELL.
POUR ALL THE MIXTURE INTO A VESSEL OR EARTHERN POT.
ADD
SALT AND TAMARIND WATER
ALLOW IT TO BOIL
ADD
JACK FRUIT SEEDS/ CHAKKAKURU
WHEN STARTED BOILING ADD DRIED PRAWNS, AND COOK IN MEDIUM FLAME
ALSO
ADD FIRST COCONUT MILK WHEN CURRY THICKENS
BOIL
TILL THE FISH IS COOKED WELL.
WHEN CURRY BOILS PUT OFF FROM FLAME
HEAT 2 TABLESPOON COCONUT OIL IN A PAN. ADD MUSTARD, DRIED RED CHILLIES AND CURRY LEAVES
ADD IT TO CURRY
BANANA CHOCOLATE SMOOTHIE
BANANA CHOCOLATE SMOOTHIE
INGREDIENTS
BANANA- 1
CHOCOLATE/ COCOA POWDER-2 TABLESPOONS
MILK-1 /2 CUP
HONEY-1 TABLESPOON
ICE CUBES-4
SUGAR- 1/2 CUP
PREPARATION
BLEND ALL THE INGREDIENTS IN A BLENDER TILL SMOOTH AND FROTHY
SERVE CHILLED
SHARKARA VARATTI
SHARKARA VARATTI
INGREDIENTS
RIPE BANANA- 1
COCONUT OIL- 1 CUP
GHEE- 1 TABLESPOON
JAGGERY -200 G
CHUKKU / DRY GINGER POWDER- 1/4 TABLESPOON
CARDAMOM POWDER-1 /4 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
RICE FRIED AND POWDERED- 250 G
PREPARATION
PEEL OFF SKIN FROM BANANA
PUT IT IN WATER MIXED WITH TURMERIC POWDER FOR 30 MINUTES
WIPE WATER FROM BANANA
CUT BANANA INTO HALF LENGTH WISE
NOW CUT EACH HALF INTO SMALL PIECES
HEAT OIL IN WOK OR KADAI
FRY BANANA PIECES IN LOW FLAME
MELT JAGGERY IN WATER
WHEN IT REACH EXACT CONSISTENCY
-THAT IS WHEN A MOLTEN JAGGERY DROP PUT IN A BOWL OF WATER IT FORMS A BALL AND DROPS-
ADD FRIED BANANA TO THIS AND ALSO ADD CARDAMOM POWDER, CHUKKU POWDER AND POWDERED RICE AND GHEE
MIX WELL
INGREDIENTS
RIPE BANANA- 1
COCONUT OIL- 1 CUP
GHEE- 1 TABLESPOON
JAGGERY -200 G
CHUKKU / DRY GINGER POWDER- 1/4 TABLESPOON
CARDAMOM POWDER-1 /4 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
RICE FRIED AND POWDERED- 250 G
PREPARATION
PEEL OFF SKIN FROM BANANA
PUT IT IN WATER MIXED WITH TURMERIC POWDER FOR 30 MINUTES
WIPE WATER FROM BANANA
CUT BANANA INTO HALF LENGTH WISE
NOW CUT EACH HALF INTO SMALL PIECES
HEAT OIL IN WOK OR KADAI
FRY BANANA PIECES IN LOW FLAME
MELT JAGGERY IN WATER
WHEN IT REACH EXACT CONSISTENCY
-THAT IS WHEN A MOLTEN JAGGERY DROP PUT IN A BOWL OF WATER IT FORMS A BALL AND DROPS-
ADD FRIED BANANA TO THIS AND ALSO ADD CARDAMOM POWDER, CHUKKU POWDER AND POWDERED RICE AND GHEE
MIX WELL
STRAWBERRY YOGURT
STRAWBERRY YOGURT
INGREDIENTS
YOGURT/CURD- 1 CUP
CREAM - 2 TABLESPOONS
STRAWBERRY SAUCE- 3 TABLESPOONS
SUGAR- 1 TABLESPOON
STRAWBERRIES-6
PREPARATION
MIX YOGURT, CREAM AND SAUCE
SIEVE IT
MIX IT WITH CUT STRAW BERRIES AND SUGAR
SERVE IT CHILLED
INGREDIENTS
YOGURT/CURD- 1 CUP
CREAM - 2 TABLESPOONS
STRAWBERRY SAUCE- 3 TABLESPOONS
SUGAR- 1 TABLESPOON
STRAWBERRIES-6
PREPARATION
MIX YOGURT, CREAM AND SAUCE
SIEVE IT
MIX IT WITH CUT STRAW BERRIES AND SUGAR
SERVE IT CHILLED
BANANA SAMOSA
BANANA SAMOSA
INGREDIENTS
BANANA- 2
MAIDA/ ALL PURPOSE FLOUR- 2 CUPS
GREEN PEAS-1/4 CUP
ONION- 1
GREEN CHILLIES- 1
GARLIC- GINGER PASTE- 1 TABLESPOON
GARAM MASALA POWDER/ ALL SPICES POWDER- 1/4 TABLESPOON
OIL
SALT
PREPARATION
COOK BANANAS AND GREEN PEAS WITH SALT
HEAT OIL IN A PAN
FRY ONION, GREEN CHILLY, GARLIC-GINGER PASTE
ADD COOKED BANANA AND GREEN PEAS
TO PREPARE DOUGH MIX ALL PURPOSE FLOUR, SALT, OIL AND WATER
KNEAD WELL
ROLL INTO BALLS
PRESS IT IN RECTANGLE SHAPE
PREPARE A CONE
FILL IT WITH MASALA AND FOLD IT
DEEP FRY IN OIL
VERMICELLI / SEMIYA PATTIES
VERMICELLI / SEMIYA PATTIES
INGREDIENTS
VERMICELLI- 1 CUP
MASHED POTATOES- 3
GREEN CHILLIES-3 CHOPPED
GINGER - 1 INCH PIECE; CHOPPED
RED CHILLY POWDER- 1/2 TABLESPOON
DRIED MANGO POWDER- 1/2 TABLESPOON
GARAM MASALA/ ALL SPICES POWDER- 1/2 TABLESPOON
CORNFLOUR- 1 TABLESPOON
CORIANDER LEAVES- 1 TABLESPOON
SALT
OIL
PREPARATION
COOK 1/2 CUP VERMICELLI IN WATER AND DRAIN WATER
MIX ALL INGREDIENTS EXCEPT UNCOOKED VERMICELLI AND OIL
MIX WELL
ROLL INTO BALLS
PRESS INTO PATTIES SHAPE
ROLL IN UNCOOKED VERMICELLI
DEEP FRY IN OIL
INGREDIENTS
VERMICELLI- 1 CUP
MASHED POTATOES- 3
GREEN CHILLIES-3 CHOPPED
GINGER - 1 INCH PIECE; CHOPPED
RED CHILLY POWDER- 1/2 TABLESPOON
DRIED MANGO POWDER- 1/2 TABLESPOON
GARAM MASALA/ ALL SPICES POWDER- 1/2 TABLESPOON
CORNFLOUR- 1 TABLESPOON
CORIANDER LEAVES- 1 TABLESPOON
SALT
OIL
PREPARATION
COOK 1/2 CUP VERMICELLI IN WATER AND DRAIN WATER
MIX ALL INGREDIENTS EXCEPT UNCOOKED VERMICELLI AND OIL
MIX WELL
ROLL INTO BALLS
PRESS INTO PATTIES SHAPE
ROLL IN UNCOOKED VERMICELLI
DEEP FRY IN OIL
VERMICELLI / SEMIYA KULFI
VERMICELLI / SEMIYA KULFI
INGREDIENTS
VERMICELLI- 1 TABLESPOON
MILK- 2 CUPS
SUGAR- 2 TABLESPOONS
PINEAPPLE ESSENCE- 3 DROPS
RED CHERRIES- 1 TABLESPOON
PREPARATION
BOIL MILK
WHEN IT BECOMES HALF, ADD SUGAR AND MIX WELL
ALLOW IT TO COOL
COOK VERMICELLI IN WATER
DRAIN WATER WHEN VERMICELLI IS COOKED
ADD COOKED VERMICELLI, CHERRY AND PINEAPPLE ESSENCE TO MILK AND MIX WELL
FREEZE IT REFRIGERATOR IN MOULDS
SERVE CHILLED
INGREDIENTS
VERMICELLI- 1 TABLESPOON
MILK- 2 CUPS
SUGAR- 2 TABLESPOONS
PINEAPPLE ESSENCE- 3 DROPS
RED CHERRIES- 1 TABLESPOON
PREPARATION
BOIL MILK
WHEN IT BECOMES HALF, ADD SUGAR AND MIX WELL
ALLOW IT TO COOL
COOK VERMICELLI IN WATER
DRAIN WATER WHEN VERMICELLI IS COOKED
ADD COOKED VERMICELLI, CHERRY AND PINEAPPLE ESSENCE TO MILK AND MIX WELL
FREEZE IT REFRIGERATOR IN MOULDS
SERVE CHILLED
CHAKKA PAYASAM / JACKFRUIT KHEER
CHAKKA PAYASAM / JACKFRUIT KHEER
INGREDIENTS
JACK FRUIT- SEEDS REMOVED- 1/4 KG
JAGGERY-2-3
COCONUT-1
CARDAMOM POWDER- 1/2 TABLESPOON
DRY GINGER / CHUKKU POWDER- 1/4 TABLESPOON
CASHEW NUTS- 6-8
RAISINS- 1 TABLESPOON
GHEE
PREPARATION
BLEND JACKFRUIT IN A BLENDER
FRY IT IN GHEE
POUR MELTED JAGGERY TO THIS AND MIX WELL
ADD THIN SECOND COCONUT MILK TO THIS
STIR CONTINUOUSLY
WHEN IT BOILS ADD CARDAMOM POWDER AND DRY GINGER POWDER
IN LOW FLAME ADD THICK FIRST COCONUT MILK
JUST BOIL IT AND REMOVE FROM FLAME
ROAST CASHEW NUTS AND RAISINS IN GHEE AND ADD TO THE KHEER
INGREDIENTS
JACK FRUIT- SEEDS REMOVED- 1/4 KG
JAGGERY-2-3
COCONUT-1
CARDAMOM POWDER- 1/2 TABLESPOON
DRY GINGER / CHUKKU POWDER- 1/4 TABLESPOON
CASHEW NUTS- 6-8
RAISINS- 1 TABLESPOON
GHEE
PREPARATION
BLEND JACKFRUIT IN A BLENDER
FRY IT IN GHEE
POUR MELTED JAGGERY TO THIS AND MIX WELL
ADD THIN SECOND COCONUT MILK TO THIS
STIR CONTINUOUSLY
WHEN IT BOILS ADD CARDAMOM POWDER AND DRY GINGER POWDER
IN LOW FLAME ADD THICK FIRST COCONUT MILK
JUST BOIL IT AND REMOVE FROM FLAME
ROAST CASHEW NUTS AND RAISINS IN GHEE AND ADD TO THE KHEER
Tuesday 23 October 2012
FISH BALLS
FISH BALLS
INGREDIENTS
FISH-BIG(KINGFISHER)- 1/2 KG
ONION-3
GREEN CHILLIES-6
GINGER-1 INCH PIECE
PEPPER POWDER-1/2 TABLESPOON
GARAM MASALA POWDER/ ALL SPICES POWDER- 1 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
POTATOES-2; COOKED AND MASHED
CORIANDER LEAVES- 1/4 CUP; FINELY CHOPPED
SALT
MAIDA/ ALL PURPOSE FLOUR- 1 CUP
BREAD CRUMBS- 2 CUPS
WATER
OIL
PREPARATION
COOK FISH PIECES WITH TURMERIC POWDER NAD SALT
TAKE A KADAI
HEAT OIL
ADD GINGER, GREEN CHILLIES, ONION. SAUTE IT
ADD PEPPER AND ALL SPICES'POWDERS AND COOKED FISH AND MASHED POTATOES
ADD CORIANDER LEAVES
MIX WELL
ROLL INTO SMALL BALLS
TO PREPARE BATTER , MIX MAIDA WITH TURMERIC POWDER, SALT AND LITTLE WATER
SPREAD BREAD CRUMBS I N A PLATE
FIRST DIP FISH BALL SIN BATTER
THEN ROLL IN BREAD CRUMBS
DEEP FRY
INGREDIENTS
FISH-BIG(KINGFISHER)- 1/2 KG
ONION-3
GREEN CHILLIES-6
GINGER-1 INCH PIECE
PEPPER POWDER-1/2 TABLESPOON
GARAM MASALA POWDER/ ALL SPICES POWDER- 1 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON
POTATOES-2; COOKED AND MASHED
CORIANDER LEAVES- 1/4 CUP; FINELY CHOPPED
SALT
MAIDA/ ALL PURPOSE FLOUR- 1 CUP
BREAD CRUMBS- 2 CUPS
WATER
OIL
PREPARATION
COOK FISH PIECES WITH TURMERIC POWDER NAD SALT
TAKE A KADAI
HEAT OIL
ADD GINGER, GREEN CHILLIES, ONION. SAUTE IT
ADD PEPPER AND ALL SPICES'POWDERS AND COOKED FISH AND MASHED POTATOES
ADD CORIANDER LEAVES
MIX WELL
ROLL INTO SMALL BALLS
TO PREPARE BATTER , MIX MAIDA WITH TURMERIC POWDER, SALT AND LITTLE WATER
SPREAD BREAD CRUMBS I N A PLATE
FIRST DIP FISH BALL SIN BATTER
THEN ROLL IN BREAD CRUMBS
DEEP FRY
NURA PATHIRI
NURA PATHIRI
INGREDIENTS
BASMATI RICE- 1 CUP
EGG-2
COCONUT MILK- 2 CUPS
SALT
PREPARATION
WASH RICE WELL
SOAK IT IN WATER
GRIND IT WELL WITH EGGS AND COCONUT MILK
AGAIN POUR IN A LARGE BOWL
MIX IT WELL
TAKE THE FOAM AT THE TOP
POUR IT IN A NON STICK PAN
CIRCLE IT LIKE A DOSA OR PAN CAKE
CLOSE IT WITH A LID AND COOK
INGREDIENTS
BASMATI RICE- 1 CUP
EGG-2
COCONUT MILK- 2 CUPS
SALT
PREPARATION
WASH RICE WELL
SOAK IT IN WATER
GRIND IT WELL WITH EGGS AND COCONUT MILK
AGAIN POUR IN A LARGE BOWL
MIX IT WELL
TAKE THE FOAM AT THE TOP
POUR IT IN A NON STICK PAN
CIRCLE IT LIKE A DOSA OR PAN CAKE
CLOSE IT WITH A LID AND COOK
SWEET PONGAL
SWEET PONGAL
INGREDIENTS
RAW RICE/ PACHARI - 250 G
JAGGERY- 250 G
CASHEW NUTS- 50 G
RAISINS- 50 G
CARDAMOM -4
SALT- A PINCH
PREPARATION
BOIL 1 LITER WATER IN A VESSEL
ADD RICE, SALT AND COOK FOR 15 MINUTES
DISSOLVE JAGGERY IN LITTLE WATER
ADD COOKED RICE TO THIS
ADD ROASTED CASHEW NUTS AND RAISINS TO THIS
NOW ADD CRUSHED CARDAMOM AND POUR SOME GHEE ABOVE
INGREDIENTS
RAW RICE/ PACHARI - 250 G
JAGGERY- 250 G
CASHEW NUTS- 50 G
RAISINS- 50 G
CARDAMOM -4
SALT- A PINCH
PREPARATION
BOIL 1 LITER WATER IN A VESSEL
ADD RICE, SALT AND COOK FOR 15 MINUTES
DISSOLVE JAGGERY IN LITTLE WATER
ADD COOKED RICE TO THIS
ADD ROASTED CASHEW NUTS AND RAISINS TO THIS
NOW ADD CRUSHED CARDAMOM AND POUR SOME GHEE ABOVE
Monday 22 October 2012
CRISPY CHICKEN FILLET
CRISPY CHICKEN FILLET
INGREDIENTS
EGGS- 1
MAIDA/ ALL PURPOSE FLOUR- 2 TABLESPOONS
CORN FLOUR- 1/2 CUP
CHICKEN BREAST- 200 GRAMS; MADE INTO 4 PIECES
PEPPER OWDER
SALT
PREPARATION
MARINATE CHICKEN WITH SALT AND PEPPER POWDER
MIX ALL POWDERS WELL TO FORM A BATTER
DIP CHICKEN IN THE BATTER AND FRY IN OIL
INGREDIENTS
EGGS- 1
MAIDA/ ALL PURPOSE FLOUR- 2 TABLESPOONS
CORN FLOUR- 1/2 CUP
CHICKEN BREAST- 200 GRAMS; MADE INTO 4 PIECES
PEPPER OWDER
SALT
PREPARATION
MARINATE CHICKEN WITH SALT AND PEPPER POWDER
MIX ALL POWDERS WELL TO FORM A BATTER
DIP CHICKEN IN THE BATTER AND FRY IN OIL
FRUITY SCOTCH PAN CAKE
FRUITY SCOTCH PAN CAKE
INGREDIENTS
EGGS-3; YELLOW AND WHITE KEPT SEPARATE
MAIDA / ALL PURPOSE FLOUR- 1 CUP
BAKING POWDER- 1 TABLESPOON
MILK- 1 CUP
RAISINS- 1 CUP
SUGAR- 2 TABLESPOONS
SALT
PREPARATION
MIX EGG WHITE, ALL PURPOSE FLOUR, BAKING POWDER, SUGAR AND SALT IN A BOWL
BEAT EGG WHITE IN A SEPARATE BOWL AND ADD THIS TO THE MIXTURE
IN A NONSTICK PAN; SPREAD 1 LADLE OF BATTER LIKE A PAN CAKE
AND COOK
OATS DOSA
OATS DOSA
INGREDIENTS
OATS- 1 CUP
rice flour- 2 tablespoons
semolina/rava- 2 tablespoons
SALT
WATER
PREPARATION
MIX ALL THE INGREDIENTS TO FORM A BATTER
ADD SALT AND MIX WELL
IN A NON STICK PAN, SPREAD A LADLE OF DOUGH TO FORM A DOSA
FRY ONLY 1 SIDE
YOU CAN SERVE IT WITH GRATED VEGETABLES AND ROLL IT AND CUT
INGREDIENTS
OATS- 1 CUP
rice flour- 2 tablespoons
semolina/rava- 2 tablespoons
SALT
WATER
PREPARATION
MIX ALL THE INGREDIENTS TO FORM A BATTER
ADD SALT AND MIX WELL
IN A NON STICK PAN, SPREAD A LADLE OF DOUGH TO FORM A DOSA
FRY ONLY 1 SIDE
YOU CAN SERVE IT WITH GRATED VEGETABLES AND ROLL IT AND CUT
FRIED EGGY BREAD
FRIED EGGY BREAD
INGREDIENTS
EGGS-3
MILK- 1 CUP
BREAD -4 SLICES
SALT
OIL
PREPARATION
MIX EGGS AND MILK AND SALT
DIP EACH BREAD SLICE IN THIS MIXTURE SUCH THAT BOTH SIDES ARE SOAKED WELL
FRY BOTH SIDES IN OIL
INGREDIENTS
EGGS-3
MILK- 1 CUP
BREAD -4 SLICES
SALT
OIL
PREPARATION
MIX EGGS AND MILK AND SALT
DIP EACH BREAD SLICE IN THIS MIXTURE SUCH THAT BOTH SIDES ARE SOAKED WELL
FRY BOTH SIDES IN OIL
BACHELORS DESSERT
BACHELORS DESSERT
INGREDIENTS
GRAPES
WATERMELON
PINEAPPLE
OR FRUITS YOU HAVE
WAFERS
MILK MAID/ SWEETENED CONDENSED MILK
PREPARATION
MIX ALL
INGREDIENTS
GRAPES
WATERMELON
PINEAPPLE
OR FRUITS YOU HAVE
WAFERS
MILK MAID/ SWEETENED CONDENSED MILK
PREPARATION
MIX ALL
POTATO SANDWICH
POTATO SANDWICH
INGREDIENTS
POTATOES- BOILED -2
ONION-1; CHOPPED
GREEN CHILLIES-2 CHOPPED
GINGER-1/2 INCH PIECE; CHOPPED
BREAD SLICES-4
GHEE-2 TABLESPOONS
PEPPER POWDER- 1/2 TABLESPOON
TURMERIC POWDER-1/4 TABLESPOON
SALT
PREPARATION
SAUTE ONION, GREEN CHILLIES, PEPPER POWDER, TURMERIC POWDER , SALT AND GINGER IN OIL
MASH POTATOES AND ADD IT TO THE MIXTURE
MIX WELL
KEEP THIS MASALA MIXTURE IN BETWEEN TOWO BREAD SLICES
SMEAR GHEE ON SLICES
GRILL IT OR TOAST IT
INGREDIENTS
POTATOES- BOILED -2
ONION-1; CHOPPED
GREEN CHILLIES-2 CHOPPED
GINGER-1/2 INCH PIECE; CHOPPED
BREAD SLICES-4
GHEE-2 TABLESPOONS
PEPPER POWDER- 1/2 TABLESPOON
TURMERIC POWDER-1/4 TABLESPOON
SALT
PREPARATION
SAUTE ONION, GREEN CHILLIES, PEPPER POWDER, TURMERIC POWDER , SALT AND GINGER IN OIL
MASH POTATOES AND ADD IT TO THE MIXTURE
MIX WELL
KEEP THIS MASALA MIXTURE IN BETWEEN TOWO BREAD SLICES
SMEAR GHEE ON SLICES
GRILL IT OR TOAST IT
BOILED EGG SALAD
BOILED EGG SALAD
INGREDIENTS
BOILED EGG-4
ONION-2 CHOPPED
GREEN CHILLIES-2 CHOPPED
RED CHILLY POWDER-1 TABLESPOON
PEPPER POWDER-1 TABLESPOON
SALT
PREPARATION
MAKE SALAD WITH ONIONS, GREEN CHILLIES AND 3/4TH TABLESPOON OF POWDERS
CUT EGG INTO HALF
KEEP IT IN SALAD
SPRINKLE REST OF POWDERS ON TOP
INGREDIENTS
BOILED EGG-4
ONION-2 CHOPPED
GREEN CHILLIES-2 CHOPPED
RED CHILLY POWDER-1 TABLESPOON
PEPPER POWDER-1 TABLESPOON
SALT
PREPARATION
MAKE SALAD WITH ONIONS, GREEN CHILLIES AND 3/4TH TABLESPOON OF POWDERS
CUT EGG INTO HALF
KEEP IT IN SALAD
SPRINKLE REST OF POWDERS ON TOP
MASALA BOMBAY TOAST WITH BREAD
MASALA BOMBAY TOAST WITH BREAD
INGREDIENTS
BREAD SLICES-4
EGGS-2
ONION- 2 CHOPPED
TOMATO-1 CHOPPED
GREEN CHILLIES-5; CHOPPED
PEPPER POWDER-1 TABLESPOON
TURMERIC POWDER-1 /4 TABLESPOON
SALT
OIL
PREPARATION
BEAT EGGS ADD ALL INGREDIENTS EXCEPT BREAD SLICES AND OIL
MIX WELL
DIP EACH BREAD IN THIS MIXTURE AND FRY IN OIL
OR GRILL IT
INGREDIENTS
BREAD SLICES-4
EGGS-2
ONION- 2 CHOPPED
TOMATO-1 CHOPPED
GREEN CHILLIES-5; CHOPPED
PEPPER POWDER-1 TABLESPOON
TURMERIC POWDER-1 /4 TABLESPOON
SALT
OIL
PREPARATION
BEAT EGGS ADD ALL INGREDIENTS EXCEPT BREAD SLICES AND OIL
MIX WELL
DIP EACH BREAD IN THIS MIXTURE AND FRY IN OIL
OR GRILL IT
CHAPPATI ROLL
CHAPPATI ROLL
INGREDIENTS
CHAPPATI-2
CAPSICUM-1 ; CHOPPED
TOMATO-1 ; CHOPPED
PANEER-1 CUP;CHOPPED
RED CHILLY POWDER-1 TABLESPOON
CUMIN SEEDS POWDER- 1 TABLESPOON
CHAAT MASALA- 1 TABLESPOON
SALT
OIL
PREPARATION
FRY ONIONS, TOMATOES AND CAPSICUM IN OIL
ADD ALL POWDERS AND PANEER TO THIS
ADD SALT
MIX WELL
ROLL THIS MIXTURE IN CHAPPATI
CUT IT AND SERVE IT
INGREDIENTS
CHAPPATI-2
CAPSICUM-1 ; CHOPPED
TOMATO-1 ; CHOPPED
PANEER-1 CUP;CHOPPED
RED CHILLY POWDER-1 TABLESPOON
CUMIN SEEDS POWDER- 1 TABLESPOON
CHAAT MASALA- 1 TABLESPOON
SALT
OIL
PREPARATION
FRY ONIONS, TOMATOES AND CAPSICUM IN OIL
ADD ALL POWDERS AND PANEER TO THIS
ADD SALT
MIX WELL
ROLL THIS MIXTURE IN CHAPPATI
CUT IT AND SERVE IT
PRAWNS IN PEPPER FRY
PRAWNS IN PEPPER FRY
INGREDIENTS
TIGER PRAWNS- 4
GINGER-1 INCH PIECE-FINELY CHOPPED
GARLIC- 4 CLOVES- FINELY CHOPPED
GREEN CHILLY-1; CHOPPED
ONION-1 ; FINELY CHOPPED
SALT
MAIDA/ ALL PURPOSE FLOUR-1 TABLESPOON
CORNFLOUR- 1 TABLESPOON
SOYA SAUCE- 1/2 TABLESPOON
OYSTER SAUCE- 2 TABLESPOONS
PEPPER POWDER-1/2 TABLESPOON
PREPARATION
MIX ALL PURPOSE FLOUR AND CORNFLOUR WITH LITTLE WATER
ADD SALT
MARINATE PRAWNS WITH THIS MIXTURE AND DEEP FRY
HHEAT A PAN
ADD OIL
FRY ONION, GINGER, GARLIC, GREEN CHILLIES WELL
ADD SAUCES AND PEPPER POWDER
HEAT FOR 1 MINUTE
ADD FRIED PRAWNS
MIX WELL
INGREDIENTS
TIGER PRAWNS- 4
GINGER-1 INCH PIECE-FINELY CHOPPED
GARLIC- 4 CLOVES- FINELY CHOPPED
GREEN CHILLY-1; CHOPPED
ONION-1 ; FINELY CHOPPED
SALT
MAIDA/ ALL PURPOSE FLOUR-1 TABLESPOON
CORNFLOUR- 1 TABLESPOON
SOYA SAUCE- 1/2 TABLESPOON
OYSTER SAUCE- 2 TABLESPOONS
PEPPER POWDER-1/2 TABLESPOON
PREPARATION
MIX ALL PURPOSE FLOUR AND CORNFLOUR WITH LITTLE WATER
ADD SALT
MARINATE PRAWNS WITH THIS MIXTURE AND DEEP FRY
HHEAT A PAN
ADD OIL
FRY ONION, GINGER, GARLIC, GREEN CHILLIES WELL
ADD SAUCES AND PEPPER POWDER
HEAT FOR 1 MINUTE
ADD FRIED PRAWNS
MIX WELL
FISH OLIVIA
FISH OLIVIA
INGREDIENTS
FISH-BIG- 4 PIECES
SALT
PEPPER POWDER-1 PINCH
OLIVE OIL-1 TABLESPOON
VINEGAR-1 TABLESPOON
POTATOES-2
FRESH CREAM- 2 TABLESPOONS
PREPARATION
MARINATE FISH WITH OLIVE OIL, PEPPER POWDER AND SALT
KEEP ASIDE FOR HALF AN HOUR
FRY IT IN OIL
COOK POTATOES AND MASH IT
ADD FRESH CREAM TO THIS MASHED POTATOES
MAKE A PASTE
GARNISH FISH WITH THIS PASTE
INGREDIENTS
FISH-BIG- 4 PIECES
SALT
PEPPER POWDER-1 PINCH
OLIVE OIL-1 TABLESPOON
VINEGAR-1 TABLESPOON
POTATOES-2
FRESH CREAM- 2 TABLESPOONS
PREPARATION
MARINATE FISH WITH OLIVE OIL, PEPPER POWDER AND SALT
KEEP ASIDE FOR HALF AN HOUR
FRY IT IN OIL
COOK POTATOES AND MASH IT
ADD FRESH CREAM TO THIS MASHED POTATOES
MAKE A PASTE
GARNISH FISH WITH THIS PASTE
Sunday 21 October 2012
BANANA JAM
BANANA JAM
INGREDIENTS
RIPE BANANAS-2
SUGAR- 3CUPS
LEMON JUICE-4 TABLESPOONS
PREPARATION
CUT BANANA INTO PIECES
MIX IT WITH SUGAR AND LEMON JUICE
COOK THIS IN A PAN ON MEDIUM FLAME STIRRING CONTINUOUSLY
REMOVE FOAM
ADD RED COLOUR
REMOVE FROM HEAT WHEN THICKENED
INGREDIENTS
RIPE BANANAS-2
SUGAR- 3CUPS
LEMON JUICE-4 TABLESPOONS
PREPARATION
CUT BANANA INTO PIECES
MIX IT WITH SUGAR AND LEMON JUICE
COOK THIS IN A PAN ON MEDIUM FLAME STIRRING CONTINUOUSLY
REMOVE FOAM
ADD RED COLOUR
REMOVE FROM HEAT WHEN THICKENED
APPLE JAM
APPLE JAM
INGREDIENTS
APPLE-1 /2 KG
SUGAR- 1 CUP
CITRIC ACID-1 TABLESPOON
WATER-1/2 TABLESPOON
PREPARATION
PEEL THE APPLES
CUT INTO THIN PIECES
ADD WATER
STEAM IT
WHEN COOLED GRIND IT
ADD SUGAR TO THIS AND COOK IT IN MEDIUM FLAME
STIRR TILL MIXTURE THICKENS
DISSOLVE CITRIC ACID IN WATER AND ADD IT
BOIL IT FOR 2 MINUTES
REMOVE FROM FLAME
ADD FLAVORING COLOUR
INGREDIENTS
APPLE-1 /2 KG
SUGAR- 1 CUP
CITRIC ACID-1 TABLESPOON
WATER-1/2 TABLESPOON
PREPARATION
PEEL THE APPLES
CUT INTO THIN PIECES
ADD WATER
STEAM IT
WHEN COOLED GRIND IT
ADD SUGAR TO THIS AND COOK IT IN MEDIUM FLAME
STIRR TILL MIXTURE THICKENS
DISSOLVE CITRIC ACID IN WATER AND ADD IT
BOIL IT FOR 2 MINUTES
REMOVE FROM FLAME
ADD FLAVORING COLOUR
RAVA / SEMOLINA BHUJIA
RAVA / SEMOLINA BHUJIA
PREPARATION
FOR DOUGH
MAIDA / ALL PURPOSE FLOUR-1 CUP
GHEE-2 TABLESPOONS
SALT
FOR FILLING
SEMOLINA- 1/4 CUP; ROASTED
GRATED COCONUT-1/4 CUP
SUGAR- 1/4 CUP
CARDAMOM POWDER-1 /2 TABLESPOON
CASHEW NUTS-5
PREPARATION
PREPARE DOUGH BY MIXING MAIDA, SALT , GHEE AND LITTLE WATER
KNEAD WELL
FRY GRATED COCONUT TILL LIGHT BROWN IN A PAN
ADD ROASTED RAVA, SUGAR , CASHEW NUTS AND CARDAMOM POWDER TO THIS
MIX WELL
NOW MAKE BALLS OUT OF DOUGH
PRESS IT AND PLACE THE FILLING IN MIDDLE OF EACH BALL
DEEP FRY
YOU CAN ALSO STEAM IT
PREPARATION
FOR DOUGH
MAIDA / ALL PURPOSE FLOUR-1 CUP
GHEE-2 TABLESPOONS
SALT
FOR FILLING
SEMOLINA- 1/4 CUP; ROASTED
GRATED COCONUT-1/4 CUP
SUGAR- 1/4 CUP
CARDAMOM POWDER-1 /2 TABLESPOON
CASHEW NUTS-5
PREPARATION
PREPARE DOUGH BY MIXING MAIDA, SALT , GHEE AND LITTLE WATER
KNEAD WELL
FRY GRATED COCONUT TILL LIGHT BROWN IN A PAN
ADD ROASTED RAVA, SUGAR , CASHEW NUTS AND CARDAMOM POWDER TO THIS
MIX WELL
NOW MAKE BALLS OUT OF DOUGH
PRESS IT AND PLACE THE FILLING IN MIDDLE OF EACH BALL
DEEP FRY
YOU CAN ALSO STEAM IT
GARLIC PICKLE
GARLIC PICKLE
INGREDIENTS
GARLIC- 1 CUP
GINGER- 2 INCH PIECE; CHOPPED FINELY
GREEN CHILLIES-8
RED CHILLY POWDER- 3 TABLESPOONS
TURMERIC POWDER-1 /4 TABLESPOON
MUSTARD- 1 TABLESPOON
FENUGREEK POWDER-1/2 TABLESPOON
ASAFOETIDA POWDER- 1/2 TABLESPOON
VINEGAR- 1/4 CUP
GINGELLY OIL/ NALLENNA-
SALT
PREPARATION
PEEL OFF SKIN FROM GARLIC
STEAM IT SLIGHTLY
HEAT GINGELLY OIL
SPLUTTER MUSTARD
ADD GINGER
AND GREEN CHILLIES AND FRY IT
ADD GARLIC AND MIX WELL
NOW ADD CHILLY POWDER AND TURMERIC POWDER
FRY FOR A MINUTE
ADD FENUGREEK POWDER AND ASAFOETIDA POWDER
FRY FOR A MINUTE
ADD VINEGAR AND SALT
REMOVE FROM FLAME
STORE IT IN AN AIRTIGHT CONTAINER
INGREDIENTS
GARLIC- 1 CUP
GINGER- 2 INCH PIECE; CHOPPED FINELY
GREEN CHILLIES-8
RED CHILLY POWDER- 3 TABLESPOONS
TURMERIC POWDER-1 /4 TABLESPOON
MUSTARD- 1 TABLESPOON
FENUGREEK POWDER-1/2 TABLESPOON
ASAFOETIDA POWDER- 1/2 TABLESPOON
VINEGAR- 1/4 CUP
GINGELLY OIL/ NALLENNA-
SALT
PREPARATION
PEEL OFF SKIN FROM GARLIC
STEAM IT SLIGHTLY
HEAT GINGELLY OIL
SPLUTTER MUSTARD
ADD GINGER
AND GREEN CHILLIES AND FRY IT
ADD GARLIC AND MIX WELL
NOW ADD CHILLY POWDER AND TURMERIC POWDER
FRY FOR A MINUTE
ADD FENUGREEK POWDER AND ASAFOETIDA POWDER
FRY FOR A MINUTE
ADD VINEGAR AND SALT
REMOVE FROM FLAME
STORE IT IN AN AIRTIGHT CONTAINER
FISH MOLLY
FISH MOLLY
INGREDIENTS
FISH- 1 KG
ONION-2
TOMATO-1
GINGER- 2 INCH PIECE
GARLIC- 10 CLOVES
GREEN CHILLIES- 5
CURRY LEAVES
THICK COCONUT MILK- 1/2 CUP
THIN COCONUT SECOND MILK- 1 CUP
TO MARINATE FISH
VINEGAR/ LEMON JUICE- 1 TABLESPOON
RED CHILLY POWDER/PEPPER POWDER - 1/4 TABLESPOON
TURMERIC POWDER-1 /4 TABLESPOON
SALT
OIL
PREPARATION
MARINATE FISH WITH POWDERS AND SALT AND VINEGAR
SHALLOW FRY
HEAT OIL IN A KADAI
SAUTE ONIONS CHOPPED,
ADD CHOPPED GINGER, GARLIC
NOW ADD THIN COCONUT MILK AND FRIED FISH AND SALT
COOK WELL
WHEN THE CURRY THICKENS ADD FIRST THICK MILK
WHEN CURRY BEGINS TO GET THICKENED, ADD TOMATOES, CURRY LEAVES AND GREEN CHILLIES
COOK TILL TOMATOES ARE COOKED
MUTTA / EGG BOMB SNACK
MUTTA / EGG BOMB SNACK
INGREDIENTS
EGGS-10
CHICKEN/BEEF- 250 G
BREAD CRUMBS-1 CUP
PEPPER POWDER-1 TABLESPOON
SALT
OIL
PREPARATION
BOIL THE EGGS
COOK MEAT IN A PRESSURE COOKER
GRIND COOKED MEAT IN A BLENDER
MIX MEAT PASTE, PEPPER POWDER, BREAD CRUMBS AND SALT WELL
ROLL EACH EGG IN THIS MIXTURE AND COVER WELL
DEEP FRY IN OIL
INGREDIENTS
EGGS-10
CHICKEN/BEEF- 250 G
BREAD CRUMBS-1 CUP
PEPPER POWDER-1 TABLESPOON
SALT
OIL
PREPARATION
BOIL THE EGGS
COOK MEAT IN A PRESSURE COOKER
GRIND COOKED MEAT IN A BLENDER
MIX MEAT PASTE, PEPPER POWDER, BREAD CRUMBS AND SALT WELL
ROLL EACH EGG IN THIS MIXTURE AND COVER WELL
DEEP FRY IN OIL
PINJANATHAPPAM/പിഞ്ഞാണത്തപ്പം
PINJANATHAPPAM/പിഞ്ഞാണത്തപ്പം
INGREDIENTS
EGG-5
SUGAR- 1 CUP
MAIDA / ALL PURPOSE FLOUR- 1/2 CUP
MILK POWDER-1 /2 CUP
PREPARATION
MIX WELL ALL THE INGREDIENTS IN A BLENDER
STEAM IT IN IDLI TRAY
CARROT-BEETROOT PICKLE
CARROT-BEETROOT PICKLE
INGREDIENTS
CARROT-2
BEETROOT-1
GINGER-1 INCH PIECE, FINELY CHOPPED
GARLIC- 4 CLOVES- FINELY CHOPPED
GREEN CHILLIES-3; FINELY CHOPPED
SALT
ASAFOETIDA - A PINCH
VINEGAR-4 TABLESPOONS
PREPARATION
CHOP CARROT AND BEANS INTO PIECES
MIX GINGER, GARLIC AND GREEN CHILLIES WITH SALT AND ASAFOETIDA
ADD CHOPPED VEGETABLES
ADD VINEGAR TO THIS
MIX ALL WELL
STORE IN A GLASS BOTTLE
INGREDIENTS
CARROT-2
BEETROOT-1
GINGER-1 INCH PIECE, FINELY CHOPPED
GARLIC- 4 CLOVES- FINELY CHOPPED
GREEN CHILLIES-3; FINELY CHOPPED
SALT
ASAFOETIDA - A PINCH
VINEGAR-4 TABLESPOONS
PREPARATION
CHOP CARROT AND BEANS INTO PIECES
MIX GINGER, GARLIC AND GREEN CHILLIES WITH SALT AND ASAFOETIDA
ADD CHOPPED VEGETABLES
ADD VINEGAR TO THIS
MIX ALL WELL
STORE IN A GLASS BOTTLE
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