Rava Ladoo

Rava Ladoo

Ingredients

Fine Semolina – 1 cup
Powdered sugar- ½ – ¾ cup (Depends on your taste)
Grated/Desiccated coconut – ¼ cup
Milk
Ghee – 4 tbsp
Cashew nut – 5gm
Raisins – 5gm
Cardamom powder – ¼ tsp

Method

1. Heat 2 tbsp ghee in a pan and fry cashew nuts and raisins.
Drain it and keep it aside.
2. Then fry coconut for 2 or 3 mts (or very Light Brown color)
in medium- low flame and keep it aside.
3. Then put Semolina and fry for 3-4 mts in medium- low flame.
4. Add Coconut, Cardamom powder and Powered sugar. Mix well.
5. Then add the remaining 2 tbsp ghee.
6. Then Pour milk, little at a time.
When the consistency is enough to make small balls stop pouring milk.
7. When it is cool enough to make laddo, make Lemon size balls of it
and put one cashew and one raisin
(or use according to your interest) on it.
8. When Ladoo(Ladu) is cooled keep it in an airtight container.

Pasta with Chicken & Parmesan Cheese

Pasta with Chicken & Parmesan Cheese

Ingredients

Penne Pasta – 200 gm
Boneless Chicken fillet – 200gm
Minced Ginger – 1 tsp
Minced garlic – 1 tsp
Pepper – ½ tsp
Lengthwise cut Green beans – ½ cup
Lengthwise cut Carrot – ½ cup
All purpose flour – 2 tsp
Milk – ¼ cup
Butter – 2 tsp
Dry Basil – 2 tsp
Minced Green chilly – 1 tsp
Parmesan cheese – ¼ cup
Olive oil

For Chicken

Green chilly – ½ tsp
Ginger – 1 ½ tsp
Garlic – 1 tsp
Pepper – ½ tsp

Method

1. Cook chicken with ¼ cup water, ginger, garlic, ½ tsp green chilly, ½ tsp pepper and keep aside.
2. Heat olive oil in a pan. Add cut beans and carrot .Cook on low flame for 5 mts. Sauté occasionally. Keep aside.
3. Melt butter ,then add all purpose flour .Saute it for 30 sec .Then add milk to it and cook till it become semi thick.
4. Cook and drain pasta according to the instruction in the cover.
5. Put pasta and chicken, to the cooked vegetable and add milk-butter- flour mix. Mix it properly.
6. Add Basil, Parmesan and salt. Mix it well.

Serve hot.

Pancake

Pancake

Ingredients

1 ½ cups all-purpose flour
1 egg, slightly beaten
Sugar to taste
Milk enough to make batter
1 tsp baking powder
¼ tsp salt
Ghee

Method

1. In a bowl, combine egg, sugar and milk.
2. Add flour, baking powder, and salt , mix it till smooth.
3. Spread on a hot greased, non stick pan on medium flame.
4. Cook it till one side becomes light brown then turn it and cook the other side for another 1 minute.

Egg Curry

Egg Curry

Ingredients

Hard boiled egg – 3
Onion -1 Big
Tomato – 1 medium
Minced ginger – 1 ½ tsp
Minced garlic – 1 ½ tsp
Coriander powder – 2 tsp
Red chilly powder – 1/2 tsp
garam masala – 1 1/2 tsp
Turmeric -1/4 tsp
Bay leaves – 1
Oil
Mustard
Curry leaves

Method

1. Hard boil eggs and keep aside.
2. Heat oil and splutter mustard.
3. Add thinly sliced onion. Fry over medium flame for 3 mts.
4. Add ginger, garlic and Curry leaves. Fry this until the onions turn light brown.
5. Add thinly sliced tomato. Cook until tomato become soft.
6. Add coriander powder, chilly powder, turmeric, garam masala add salt, sauté for a minute.
7. Add ¼ cup water and let the oil separate, in low flame.
8. Make 3 cut on egg white.
9. Add this cut eggs and mix with gravy.
10. Cook for 2-3 mts.

Serve hot.

Kerala Parippu Curry

 

Kerala Parippu Curry(using coconut)

Ingredients

Toor dal – 1 cup
Turmeric powder – 1 teaspoon
Cumin seeds, crushed – 1 teaspoon
Garlic clove, crushed – 1
Grated Coconut – 1/2 cup
Whole red chilly
Curry leaves
Salt to taste

Method

1. Wash and cook dal with enough water, salt and turmeric.
2. Grind coconut with little water, garlic and cumin seeds.
3. Once it cook, mash dal and add water if required.
4. Add grind coconut to dal along with curry leaves.
5. And heat it. Don’t allow to boil.
6. Heat Oil in a pan and splutter Mustard.
7. Add thinly sliced shallot. Let in become light brown .Then add a whole red chilly.
8. Switch off flame and put ¼ tsp chilly powder in that. Then suddenly pour that over dal.
Serve hot..

More new recipes available here.

Lamb Curry

Lamb Curry

Ingredients
Lamb – 1 kg
Tomato – 2 small
Onion – 1 medium
Garlic paste – 2 tsp
Ginger paste – 2 tsp
Hot Chilly Powder – 1 ½ tsp(or adjust according to your taste)
Coriander Powder – 2 ½ tsp
Garam masala – 1 ½ tsp
Turmeric – ½ tsp
Pepper powder – ½ tsp
Mustard
Oil
Salt to taste

Method

1. Clean Lamb and Pressure cook (use either Pressure cooker or vessel)
with ½ cup water, salt, ¼ tsp Pepper and ¼ tsp Turmeric for 10 mts.
2. Heat oil in a pan, splutter mustard.
3. Put diced onion in that and cook till light brown color in medium flame.
4. Add ginger-garlic paste. Sauté for another 2 mts.
5. Add thinly sliced tomato. Cook till they are soft.
6. Then add Coriander powder, Chilly powder, turmeric, Garam masala .
Sauté for another 1 mts.
7. Add ¼ cup water and let it cook for 3 – 4 mts in low flame.
8. Then add this to Lamb and mix well.
9. Cook lamb until its fully cooked (Medium – low heat).
You can use pressure cooker but avoid pressure cooking.
If you feel add enough water.
10. Cook the lamb well till the gravy thickens.

Garnish with coriander and mint leaves.

Batura

Ingredients

All purpose flour  – 500gm
Milk – for making dough
Yogurt – 1/2 cup
Salt to taste
Sugar – 2 tbsp
Soda bi carbonite – 1/2 tsp
Egg – 1
Oil

Method

1. Mix flour,soda bicarbonate,salt,sugar together.
2. Add yogurt and egg to the flour mix.And mix properly.
3. Add enough milk to make dough and make soft dough.
4. Keep it for 5-6 hrs in a container.
5. Make balls for that dough ,roll it(5″ diameter size) and deep fry.
6. Drain on tissue paper.
Serve hot with Chole.

Egg Curry in Coconut Milk

Ingredients

Hard boiled egg – 3
Onion -1 Medium
Minced ginger – 1 tsp
Minced garlic – 1 tsp
Hot green chilly – 3
Potato – 1 Medium
Bay leaf – 1
Turmeric Powder – 1/4 tsp
Coriander powder – 2 tsp
Red chilly powder – 1/2 tsp
Garam masala – 1 1/2 tsp
Frst coconut milk – 1/4cup
Second coconut milk -1/4 –  1/2 cup
Third coconut milk – 1/2 cup
Salt to taste
Oil
Mustard  -   1/4 tsp
Thinly sliced Shallots (kochulli)- 1 1/2 tsp
curry leaf – 2 stake

Method

1. Hard boil eggs and keep aside.
2. Cut the potatoes into small square pieces.
3. Heat the oil and add thinly sliced onion. Fry over medium flame for 3 mts.
4. Add ginger, garlic, bay leaf and splitted green chillies. Fry this until the onions turn light brown.
5. Add coriander ,chilly powder and garam masala add salt, saute for a minute
6. Add potato & 1 curry leaf stake.
Add the third coconut milk and cook till potatos are half cooked.
7. Then Add second coconut milk cook till potatos are well done.
8. Then add first coconut milk.
9. Lower the flame and just heat the curry(don’t boil).
10. Add sliced boiled eggs and serve it hot.
11. Heat oil in another pan and splutter mustartd seeds.Then add sliced shallots and fry till golden brown and switch off flame
     and put curry leaves.
12. Add this to egg curry and stir.
If you like can garnish with fresh coriander leaves.

Fish Fry

Fish Fry Recipe

Ingredients

Fish-500gm
Ginger – 2tbsp
Curry leaves – 1 stem
Pepper powder – ¾ tsp
Chilly Powder – 1 tsp
Turmeric Powder – ½ tsp
Salt
Oil for shallow fry

Method

1. Clean fish and cut into serving size pieces(like picture).
2. Take enough chilly powder, pepper powder, turmeric powder, Salt.
3. Make Ginger-curry leaves paste. Don’t make curry leaves too smooth as Ginger.
4. Mix 2 and 3 nicely. And check whether anything more is needed.
5. Cover fish with this mix.
6. Keep it like this for 1- 2 hrs.
7. Heat oil in a flat pan for shallow fry. Reduce flame to medium-low once oil becomes hot.
8. Put fish and cover it for 5 mts.
9. Remove cover.Cook the all sides until it become light brown all sides.
10. Drain them .Put on kitchen tissues and serve hot.

More new recipes avaliable here

Semiya Payasam

Semiya Payasam Recipe

Ingredients

Vermicelli - 1 cup
Milk - 5 cup
Sugar – 3/4 cup – 1 cup(depends on taste)
Cashew nuts – ¼ cup
Raisins – ¼ cup
Cardamom – 2-3 pods(powder it)
Water – 1 cup

Method

1. Fry the cashew nuts and Raisins in ghee and keep aside. Then fry the vermicelli till light brown.
2. Mix water and milk together and boil.
3. Add the vermicelli to boiling milk and cover it. Reduce flame and stirring occasionally.
4. Once the vermicelli becomes soft add sugar and stir.
5. Add cardamom Powder,Cashew nuts and Raisins.
6. Mix well and boil for about two minutes.And server hot or cold.

More new recipes available here

Fish Curry

Fish Curry Recipe

Ingredients

Fish – 500gm
Thinly sliced Shallots(kochulli) – 1 ½ tbsp
Chopped ginger – 2 tbsp
Chopped garlic – 1tbsp
Kodam Puli(meen puli) – 2 or 3
Medium Chilly Powder – 2 ½ tbsp
Coriander Powder – ½ tbsp
Turmeric Powder – ½ tap
Salt
Oil,Curry Leaves
Uluva powder – ½ tsp
Mustard

Method
Sock Kodam Puli(meen puli) in 1/4 cup water.
1. Clean fish and cut into 1 1/2″ size square pieces.
2. Heat oil in a pan. Put mustard .Let it splutter. Reduce flame.
3. Add shallot, ginger, garlic and cook until it starts becoming light brown.
4. Put coriander powder, chilly powder and turmeric powder.
5. Saute for 2 -3 sec.Add socked Kodam Puli(meen puli)and water (used to sock) and cover. Cook till oil separates.
6. At this stage u can taste the gravy a bit to make sure the spice level is correct
If you want the dish more hot you can add more chilly as u need. And cook for 2 sec
7. Add ½ cup more water, cover and bring to boil.
8. While boiling, reduce heat and add fish and curry leaves.
9. Then increase flame to high and cook for 3-4 mts. After that set to medium flame.
10. After 15 mts reduce flame to low and cook for another 15 mts.
11. When u sees oil above the curry, put coconut oil and uluva powder and mix it carefully.
12. Cook for 1-2 mts more.
13. Remove from heat.

Moong Beans Thoran(Cherupayar Thoran)

 

Moong Beans Thoran

Ingredients

Green whole Moong – 1 Cup
Green Chilly – 2 or 3 (depends on size)
Garlic Paste – 1 ½ tsp
Shallot Paste (kunnjulli) – 1 tsp
Chopped Curry leaves
Water – 1 ½ cup
Salt
Oil
Mustard – 1 tsp
Pepper powder – ½ tsp

Method(Using vessel)

1. Wash and cook (boil in a vessel or use pressure cooker) moong with green chilly and salt in 1 ½ cup water.( Note: check water level if you are using pressure cooker. It may require more water to avoid boil dry. Since I use a vessel this measurement is fine.)Try to put enough water only.
2. Once it starts boiling reduce heat to simmer level. Will take around 20-30mts to get it cooked.
3. Grate coconut.
4. Mix coconut, garlic paste, curry leaves and shallot with little water and keep aside.
5. Occasionally check whether moong cooked 90%.You can add more water if u feel water is absorbed before it reaches 90% level.
6. Then you keep aside the moong and make a “well” in that and put coconut mixture and cover with a layer of moong. Cover the vessel.
7. Ensure no water remains when the moong gets cooked almost 98%. Don’t wait till moong become very soft (mash level).
8. Put pepper powder and mix every thing.
9. Heat little oil and put mustard. Let it splutter.
10. Put sliced shallot and curry leaves .When shallot starts to brown remove from heat and put in cooked moong. Mix well and serve with Kanji.

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Simple Chocolate Cake

Chocolate Cake Recipe

150 gm self-rising flour

25 gm cocoa powder

3 eggs

175 gm powdered sugar

175 gm butter

Vanilla flavoring – 1/2 tsp

Method

Preheat the oven to 170 degree Celsius

Grease a cake tin and dust it with flour.

Sift flour and cocoa powder.

Beat together caster sugar and butter till it smooth.

Add eggs one by one.

Add flour and cocoa mix ,slowely.

Pour mix into the cake tin.

Bake for 40 mts or until a toothpick inserted in the center comes out clean.  Place on a wire rack to cool, then gently remove the sides of the pan.

More new recipes available here.

Its a very nice cake!!!!

Spinach Thoran

 

Spinach Thoran 

Ingredients

Spinach - 2 bunch
Onion(medium) – 1 small
Garlic pods(small) – 2 nos
Green chillies(chopped) - 2  nos or as reqd
Turmeric powder – A pinch
Salt – As reqd
Grated coconut- 1/2  cup
Pepper powder – 1/2 tsp
Mustard seeds – A pinch
Oil – A little

Method

1. Mix grated coconut,crushed garlic,turmeric and little water with hand or with arakallu..
2. Clean spinach and cut leaves into medium size.
3. Heat oil in a non-stick or thick bottomed pan.
4. Splutter mustard seeds.
5. Add onion and saute.
6. Add spinach and cover for 2 mts.
7. Then make a well in that and allow to evaporate all water.
8. When water almost gone put the coconut mix,green chilly and salt and cover with spinach.Cover the vessel/pan.
9. After 3or 4 mts mix everything nicely and check salt.
10.If water is still there then,increase the flame to high and carefully saute .. careful while saute because it may mash..
11.Put pepper powder and saute .
12.Serve with rice.

Kayu Thoran

Kayu Thoran

Kayu(not ripe)- 2
Grated coconut -1/2 cup
Green Chilly – 2 or 3
Garlic Crushed – 1
Jeera powder – 2 pinch
Curry Leaves
Mustard
Oil

Method

1. Clean the Kayu by removing the outer part and cut it into very small pieces.

2. Put it in 1 1/2 cup water and 1/2 tsp turmeric mixture for 10 mts. Then wash and drain it.

3. Grind grated coconut, garlic, Jeera powder and curry leaves (don’t grind for a long time. Just mix it nicely)

4.Heat oil in a pan and put mustard. Let it splutter.

5. Put the drained kayu.

6. Make a well in the kayu and put the grind ingredients. And add little water (wash the grinder and use this water ).And add salt.

7. Cook it for 5-8 mts and check is it cooked and all water disappeared and mix it will.

Kayu will cook very fast so check it frequently.