Bitter gourd 8 numbers
chilli powder 1 tsp
coriander powder 2 tsp
cumeen seeds 1tsp
ginger-garlic paste 1tbsp
lemon juice 1tbsp
garam masala a pinch
1) Make a masala paste without adding much water to the masala.
2)Scrape the bitter gourds,so that remove some skin from the top.
3)Using a sharp knife make a cut along one side,and remove the inner skin and seeds without cuting the other side.So now you have one bitter gourd with hollow inside.
4)stuff the inside with the masala. You can tie with a banana leaf twine.
5)In a pan put some oil and put the gourds and slowly fry the gourds.Turn the other isde and it's done.
Whole chicken - 1 kg
Onions - 8 nos
Green chillies - 5 nos
Ginger-garlic paste - 3 tsp
Tomato - 3 nos
Chilly powder - 1 tsp
Turmeric powder - ½ tsp
Garam masala powder - ½ tsp
Eggs - 3 nos
Curry leaves - 2 sprigs
Coriander leaves - 2 sprigs
Salt - As reqd
Oil - As reqd
For this chicken,you can buy the whole chicken with skin.You can remove the skin without cutting the meat or use the skin.It's your option. Here I removed the skin.In a bowl take some lemon juice(or vinegar),salt,turmeric powder,chillipowder.Apply the mixture as a light coating on the inner and outer parts of the chicken.You can keep it in refrigerator for one night(not in freezer).Use this chicken for the following process.
1)Heat oil in a pan.
2)Sauté the onions until browned.
3)Add the green chillies and the ginger-garlic paste and fry well.
4)Add turmeric, garam masala and chilly powder.
5)Fry well and add the tomatoes.
6)Sauté, until the oil runs clear.
7)Mix a quarter of the masala with the egg beated.
8)Stuff the chicken with the other part of masala, tie a string around the chicken and place the chicken in a pressure cooker.
9)Cook upto 1 whistle.
10)Remove the whole chicken immediately and apply the egg masala on top.
11)preheat the oven to 400F.
12)In an oven-frying pan,put some oil and put the chicken.put some oil on top of chicken,so that it will not dried but crispy.
13). Broil the chicken till it's done.Don't forget to turn the chicken so that evenly crispy.
14)Garnish with curry leaves and coriander leaves.
:- Serve with naan, parathas or rice.
Tips: If you don't have an oven, after cooking in pressure cooker, you can fry the chicken in a kadai with some oil.But remember one thing,not fry for a long time because it's already cooked.
3:08 PM | | 1 Comments
2:50 PM | | 0 Comments
2:30 PM | | 1 Comments
1:43 PM | | 6 Comments
1/2bunch Coriander leaves-chopped
2 tsp Cornflour
1/2 tsp eachCumin seeds, Pepper powder,chilli powder,salt
4-5number Curry Leaves-chopped
2tsp Ginger/Garlic paste
4-5number Green Chilli
to fry Oil
1tsp cardamom powder
1.5lbs boneless chicken
1/2tsp chili powder
2tsp cilantro paste
1/2 of bellpeppers(both green and red) cubed
1 onion cubed
1 onion chopped finely
6 cashew nuts
1/2 tsp cumin powder
1.5tbsp garlic paste
2 garlic cloves chopped
1.5tbsp ginger paste
1tsp cumin powder
1tsp of garam masala
3tbsp lemon juice
1/2 cup coconut milk
1/4cup plain yogurt
to taste salt
In bowl put the yogurt,half of all the masalas and powders and salt.Put 1tsp of ginger and garlic also.Separate this paste and In a part add chicken and marinate.Now you have to grill this spicy chicken.If you dont have grill dont worry,you can use the regular thava and fry these chicken by adding oil.But dont crisp,when it is half cooked and turn the other side.
The other part of yogurt masala put the capsicum,onion.Spread this to the half cooked chikken when it is cooking the other side.After frying all these switch of the flame.
In another pan drop the oil and and splutter the mustard seeds.When it is spluttered put the chopped garlic.put the ginger paste. When it is browned put the chopped onion.Fry the onions and add the masalas like chilli powder,coriander powder,turmeric,cumin powder etc.
Ground paste the toamato with cashew nuts.put this paste to the pan.Cook the tomato with out any water that its raw smell will go.Then add some water,salt,curry leaves and bring to a good boil.Then add the cooked chicken.Boil the curry and then add coconut milk and dont allow further boiling.It's ready to serve.
1 tsp dry yeast
¼ cup sugar
1 tsp salt
1 Tbsp honey
½ cup milk
4 oz softened butter
In a small vessel take yeast, 2tsp of sugar and little warm water, mix all together. Keep it aside by covering for 10 minutes.
TIP! You can also place the bread into the fridge to sit overnight, to bring out a fuller, nuttier flavor!
Before placing the bread in the oven, sprinkle a little flour over the risen dough. Spray the sides of the oven with a little water, to create steam which in turn will create a lovely crust and let it bake for 45 minutes. During cooking, rotate the bread once in order to ensure even browning and enjoy the smell of freshly baking bread, as it bakes.
Now it has cooled, it is ready to serve! Nothing beats the taste of freshly baked bread, so enjoy it right now with lashings of butter!
Black pepper 1tsp
Coriander leaves 10grams
Mint leaves 10grams
Onions 2 number
Basmati rice 300 grams
Cardamoms 4 number
Chicken 600 grams
Cinnamons 6 number
Garlic flakes 3number
Lemon juice 2tbsp
Oil to fry
parboiled rice 2cup
Salt to taste
- Soak basmati rice in water for 30 minutes.
- In a pan saute the onion and fry it to brown.
- In a bowl add salt, cardamom and cinnamon.
- Add 3tbl sp of thick curd.
- Grind ginger and garlic to make a paste.Add this to bowl.
- Add the paste with coriander and mint leaves.
- Add Garam masala, lemon juice and black pepper.
- Mix it well.
- Now add red chilli powder, coriander powder and salt.
- Cut chicken into pieces.
- Marinate the chicken in this mixture.
- Heat the oil and fry the chopped onions.
- In a large vessel allow the water to boil and add the rice.Cook the rice to 50%, so that we can crush each rice.Dont over cook(the result is partially cooked rice)
- Take the rice out of water and spread it in a sheet,so that it will not stick together.
- In another large vessel put the marinated chicken.Spread it evenly.
- Sprinkle the fried onions.
- Above this layer prepare a bed of parboiled rice.
- Cover it properly and cook for 30 minutes.
- First 5 minutes in high.
- Next15 minutes in medium.
- Next 5 minutes in low.
- Serve hot.
Maida - 2 cups
ghee to cook
Step 5:-Then holding at one end of the pleated dough ,rotate it just like a spiral.Keep aside.
This goes well with any non-veg or veg curries.Especially Chicken curry or egg curry is very good with these parottas.
Cook each roti with a little butter/ghee for 1 or 2 minutes,turning frequently ,until speckled brown and firm.Keep the cooked porotta in an aluminium foil or in air tight container.
Grate the carrots or make it small peels.In a pan put the ghee or butter. When it is melted roast the dry nuts in this ghee. In the same pan cook the carrots in the milk in an open pan(low flame), with constant stirring.when carrot is cooked add sugar.
Add curdled milk or koya and cook for few more min serve hot.If you like you can ad condensed milk to this.
2 ripe bananas
1/2 cupall-purpose flour
1/3 cup water
2tbl sp of sugar
1/2tsp of salt
1)Take the flour in a bowl. 2)Add water, a little at a time, stirring continuously to make a paste. Add sugar and salt. 3)Cut the bananas into half, lengthwise or small pieces. 4)Dip the bananas into the flour batter. 5)Heat oil in a wok or deep frying pan. 6)When the oil is hot, take each slice of banana (well coated with the batter) and put gently into the oil. 7)Fry them until golden. 8)Serve them hot with tea!
Ponni Rice – ½ kg
1)Wash the rice well and soak in water for sometime.
2)Grind it to a fine paste.:- Make sure you don’t have any lumps in it.
3)Add thick coconut milk, sugar, salt, powdered cardamoms and about 4 cups of water. Mix well.
4)In a bowl add yeat , 1spoon of sugar and little warm water.set aside for 10 minutes.
5) Mix the yeast mixture to the batter and ferment for 3 to hours.
5)Add cashews and raisins fried in ghee into the above mixture and mix well again.
6)Pour the above into a greased vessel of about 2 – 3 inch thickness.
7)Steam it till done(about 30 minutes).
8) When it is cooled cut into small pieces.
ghee 2 cups
Gram flour(besan) 1.5 cups
sugar 2 cups
water 1/2 cup
mix besan gram flour with little ghee or oil and sieve .
Take sugar in thick bottomed saucer.Add water and let it boil to form sugar syrup till it is soft ball stage.When we take the syrup it will form strings(2 string consistency) between the fingers.Melt the ghee in a bowl.You can add 1cup of ghee and 1 cup of oil instead of 2 cups of ghee.Now add the flour slowly to the sugar syrup and mix rapidly so that no lumps are formed.Then add the hot ghee to the flour spoon by spoon, stirring continuously(it takes about 15 seconds only.But this 15 seconds are very important because when we por the ghee it becomes frothy and cooked.dont stop stirring.).Cook till the mixture becomes frothy and ghee seperates.When the mixture start to colour change,take it immediately from the flame.Spread out on a greased plate. Cut into squares when firm(within 10 minutes).
Sugar 1 1/2 cup
Salt 1 pinch
All purpose Flour 1 1/2cup
Baking powder 1 tsp
vanila essence 1/2tsp
Grease two 9-inch round cake pans with vegetable spray. An alternative is to butter and flour the cake pans.
Using a stand mixer with a paddle attachment, beat the butter on high speed until smooth, about 5 minutes. Reduce speed to low and slowly add confectioners' sugar. Mix until thoroughly combined and light and fluffy. Raise speed to high and add the vanilla extractand mix until just incorporated. You can add a few drops of milk for a nice texture.This is the frosting cream.
Mutton cut into small pieces - 1 kg
Cumin seeds(Jeerakam) - 1/2 tsp
Marinate the mutton pieces in the ground paste and salt for 30 mins.Heat little oil in a pressure cooker,add the marinated mutton pieces and cook(If you want a gravy add some water.If you want fried mutton do not add water) until the mutton becomes tender(upto 4-5 whistles).Heat oil in a different pan and allow mustard seeds to splutter.Add in curry leaves and onions and saute until onion turns golden brown.Add tomatoes and saute until they become soft.Finally add the cooked mutton pieces.Stir all together and cook for another 10 minutes.Your curry is ready.For frying, fry it till the oil seperates.
2 boneless chicken breasts, cut into strips
1 tsp. cornstarch
2 Tbsp. soy sauce
1tsp oyster sauce
1tsp sesame oil
1 small onion
3 cloves garlic
1cup cabbage chopped
1 cup carrots cut into strips
2 green onion
1/2 cup green bell pepper
2tblsp of vegetable oil
Marinade the chicken in the mixture of 1tsp of soyasauce,1/2tsp of oyster sauce,1tsp of corn starch.Heat the vegetable oil in a pan.Fry chicken till done and set aside.In this oil fry the vegetables except bell pepper,green onion.Add little salt. When the vegetables are half done add the chicken. Then add the bell pepper and green onion. Add the soy sauce, stre continously. Flame should be in high. Add the oyster sauce and stire well.Add salt if necessary.
Fry until the vegetables have turned bright in color but still have some crispness. Remove from heat. Taste-test the stir-fry. If you'd like more spice, add more chili sauce. Serve with rice and garnish with a sprinkling of fresh coriander, if desired. Enjoy!!
Here is a basic cheesecake recipe with blueberry marbling.
8oz cream cheese
1/2 cups sugar
1 tsp vanilla extract
1/2 cup melted butter
2tbsp sour cream
graham cracker crust
frozen blue berries
Take the cream cheese in a large mixing bowl; beat until smooth. Gradually add sugar, stire well(dont beat). Add eggs and stire(dont beat) until well blended. Add cornstarch, lemon juice, and vanilla; stir well. Note that the mixture should be pasty not watery.You can add corn starch to short the water.
Add melted butter and sour cream, stirring until smooth.Pour filling into 9-inch graham cracker crust (below). (Here I used the wheat crustof pillsburry.Make the smoothie paste of frozen berries.For this you can use the fruits mix of blueberry,strawberry,raspberry etc.Pour this mixture little by little on the top of cake mix.Lightly move the spatula only at the top to form a marble design.slowly move the spatula not vigorously.Then u will get a pretty design.Ok its time to bake.Preheat the oven to 300F.
Always bake cheese cake at low temperature .This will prevent the cracking on the cake.When the oven is ready, place the crust at middle part of oven. Make sure,not put in the top of oven.Bake for 15 minutes or until the top become dry. Turn off oven and let cheesecake cool with oven for10 minutes. Remove from oven and cool completely. Then refrigerate for 2 hrs. When completely chilled, serve.
Chicken breast cubed- 2cups
Onion - 2 nos
Ginger paste - 1/2 tsp
Garlic chopped - 1tsp
Curry leaves - 1 stalk
Chilly powder - 1 tsp
Coriander powder -1 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1 tsp
Salt to taste
Heat oil in a pan.
Add garlic and saute till its colour changes. Then add onion(savaula) and saute for a few mins till it becomes transculent. Add curry leaves. Saute the onion to become fried(browned). The color of the fried masala and onion will be the colour of our curry.So fry them as we can. Add the marinated chicken pieces Mix well and stir for few mins. Add less water because the curry should be a little pasty.If you feel that the curry is more watery the add 1tsp of corn starch(optional). Add salt to taste. Close the vessel and cook. When the chicken is fully cooked and appears the consistancy,its ready to serve.we can serve it with chappathi, porotta, idiyappam or rice.
1 egg beaten
Grind urad dal and salt together adding very little water,into a coarse paste.It would be better if you don’t add water at all.But if you think,your grinder won’t coperate, just add necessary water little by little.Now add shallots,ginger,curry leaves,pepper and baking soda into the ground paste and mix them together.
Pat your hands with water and make a ball with the paste.Flatten it and make a hole in the center like a doughnut.Wet your hands with water,when ever needed.
Drop the vadas into hot oil and deep fry till golden brown in color.Serve with chutney or Sambar.(If you’ve accidently added more water while grinding,you can always use Urad dal powder to compensate it)
2 cups of bindi(okra or ladies finger)
Grind ginger and garlic into a paste.Heat oil in large skillet, over medium heat,fry the Bindi for 10 minutes.It will increase the taste.Then add onions, and sauté until translucent, about 5 minutes.Add ginger-garlic paste, turmeric, coriander, cumin, and salt; cook, stirring 1 to 2 minutes.Add tomatoes.Add garam masala, and cook for 10minutes. If you like dry bindi masala now its ok.I prefer this one.If you want gravy type add 1/4 cup water. Serve with rice,chappathi or roti..
Hai Everybody this is the simplest and delicous chicken curry we malayalies made in kerala.Its delicious because it's so spicy and using the whole chicken with its bones!The cutting of this full chicken is really an art.(Forgive me the vegees!!)
- Chicken - 1 kg (cut into medium sized pieces)
- Onion - 3 nos
- Tomato - 1large
- Ginger paste - 1 tsp
- Garlic chopped - 1o cloves
- Lemon juice 1tbl sp
- Curry leaves - 1 stalk
- Chilly powder - 1 tsp
- Coriander powder - 2 tsp
- Pepper powder-1tsp
- Turmeric powder - 1/2 tsp
- Garam masala powder - 1 tsp
- Salt to taste
1 loaf of white bread (about 18 slices)
Cut the breadUsing the large knife, cut all the bread into quarters and put them into a large bowl.
Mix the eggs into the sauceTo a bowl, add the eggs and sugar and whisk well to combine. Add a small amount of the hot chocolate sauce and whisk together. Pour this back into the pan and whisk once again.
Transfer the bread and chocolate mix into the buttered tin. Spread it evenly and pour over any excess sauce.
mushroom diced 2cups
Tamarind a pinch
Ginger pste 1/2 tsp
Garlic minced 3 cloves
Coconut milk 1/4 cup
Garam masala little
Turmeric Powder 1tsp
Coriander powder 1 1/2 tsp
Chilli powder 1 tsp
Salt To taste
Coconut oil 3tblsp
Heat oil in a pan. Saute the mushroom pieces with turmeric powder.Cook for about 10 minutes(till it become tnder).Note that the salt should not be added to mushroom this will dehrate the mushroom.
When it is half done(after 10 minutes) set it aside.
In another pan sauté together sliced onion, garlic, ginger, curry leaves, green chilli till get browned.
Add all spice powder and little chopped tomatoes.
Add the cooked mushrooms to the masala and cook it with some water.
Finally finish with coconut milk and diced tomatoes can be added to make it attractive.
Chop small onion(red pearl onion). Heat the oil on medium heat and add the mustard seeds.when it is pop out add onion,curry leaves.Add this mixture to the curry.
If u dont want gravy then do not pour water during cooking.
For the Masala Filling:
4 Onions (finely chopped)
1/2 teaspoon-Cumin seeds
1/4 teaspoon-Turmeric powder
1/2 teaspoon-Red chili powder
1/2 teaspoon-Garam masala powder
1-sprig Cilantro (chopped)
boil the eggs in water for about 10 minutes.Remove from the shell and cut into two halfs.
Add Maida & salt warm water & knead to a smooth dough. Cover the dough with a wet cloth and keep it aside for 30 minutes. Keep some maida for dusting.
To Prepare the Stuffing:
Cook the potatoes, peas, beans & carrot. Mash the potatoes coarsely. Heat oil in a pan & add cumin seeds and ground ginger, garlic & chili paste. Fry for few minutes. Add chopped onions and fry until, brown. Then put the boiled vegetables, turmeric powder, red chili powder, garam masala powder & salt. Mix well and fry until done. Then squeeze lime juice & put cilantro. Remove from fire.
Take a small ball of dough and roll it into large thin rectangles.We can make it perfect rectangle by cutting the sides using a sharp knife.Then the dough again cut into small rectangle.Take each rectangle and brush the 4 sides using a little water or beatened egg(if u use eggs).keep the stuffing at center and fold the 4 edges.The brushed edges smoothens the sticking.
Pre heat the oven at 300 F. Apply little water to a tray and arrange the puffs with enough space in between. Brush little milk on top of the puffs(or beatened egg) bake for 45 minutes until golden brown. Serve hot.
Mix the flour, semolina or rice flour, baking powder, curd and 3/4th cup of the water in a bowl . Mix well with a whisk. Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth. Set aside for about 2 hours to ferment. Whisk thoroughly before use. Prepare one string syrup by dissolving sugar in the water and heat it to make a saturated syrup. Just before the syrup is ready add saffron and cardamom powder. Heat oil in a kadhai. Pour the batter in a steady stream into the kadhai to form coils. Make a few at a time. For this u can use the seva nazhi(idiyappam maker) or any ketchup bottle.Deep fry them until they are golden and crisp all over but not brown. Remove from the kadhai and drain on kitchen paper and immerse in the syrup. Leave for at least 4-5 minutes so that they soak the syrup. Take the jalebi out of syrup and serve hot.
For the icing:
Serve your cake is now ready to serve. Slice and enjoy it as you would any other chocolate cake, or as a dessert or else as a snack!