Murg methi malai

Murg methi malai

Ingredients

* chicken-1 without skin - jointed (cut into pieces)

* oil- 1/4 cup

* cloves-3

* split brown cardamoms-2

* sliced onions-3

* chopped garlic-1 Tbsp

* chopped ginger-1 Tbsp

* green chillies -6

* water 2 cups

* kasoori methi (dried fenugreek leaves)-2 Tbsp

* yogurt- 1/2 cup

* red chilli powder-1 tsp

* turmeric-1 tsp

* Salt

* full cream-1/2 cup

Method
----------

Heat oil in a large pan.

Add cloves and cardamoms.

After 10 seconds stir in onions, garlic, ginger and green chillies.

Allow onions to soften.

Add 1/2 cup water and bring to a boil.

Allow it to reduce by half before adding methi leaves.

Pour in 1/4 cup water and cook until ingredients colour.

Add chicken, yogurt, chilli powder and turmeric.

Season with salt and pour in remaining water.

Simmer until chicken is tender. 

Add half the cream, transfer on to a serving dish and garnish with the rest of the cream and serve hot.

CHEMMEN UNDAPUTTU

Chemmeen Undaputtu



Ingredients:



*  rice flour -3 cups

*  prawns/ chemmeen -250 gm

*  chilli powder -1 tbsp

*  coriander powder -1 tsp

*  turmeric powder -1 tsp

*  onions-3 finely chopped

*  green chillies-3, finely chopped

*  garlic-4 cloves, chopped

*  ginger chopped-1 small piece

* curry leaves chopped-1 sprig

* coriander leaves chopped-2 tbsp

*  grated coconut 2 cups

* salt

* oil

* hot water (3 cups)



Preparation:



1. Clean the prawns and marinate it with chilli powder, coriander powder, turmeric powder and salt.

2. Heat oil in a pan, add chopped onion, green chillies, ginger, garlic ,curry leaves and coriander

   leaves and saute well.

3. Add marinated prawns and salt and cook it until done and keep it aside.

4. In a bowl, add rice flour and salt. Add about 3 cups of hot water and knead well to a smooth dough.

5. Make lemon size balls out of the dough  and pat them into small disc . Add 1 tbsp prawn/ chemmeen

   masala into it and make a small ball as below.

6. Repeat the same process with the remaining dough and prawn masala.

7. Roll each prepared balls in the grated coconut.8. Steam cook for 15-20 minutes and serve hot...

Achari ghost

Ingredients

•	Mutton,1/2 inch pieces on the bone	800 grams
•	Whole dry red chillies	8
•	Mustard seeds	1 teaspoon
•	Fenugreek seeds (methi dana)	1/2 teaspoon
•	Cumin seeds	1/2 teaspoon
•	Fennel seeds (saunf)	1 teaspoon
•	Onion seeds (kalonji)	1 teaspoon
•	Cloves	5
•	Mustard oil	7 teaspoons
•	Onions,chopped	4 medium
•	Ginger,chopped	2 inch piece
•	Garlic,chopped	15-20 cloves
•	Turmeric powder	1 teaspoon
•	Red chilli powder	1 teaspoon
•	Salt	to taste
•	Tomatoes,chopped	4 medium
•	Lemon juice	1 tablespoon
•	Fresh coriander leaves,chopped	2 tablespoons

Method
Dry roast the red chillies, mustard seeds, fenugreek seeds, cumin seeds, fennel seeds, onion seeds and cloves separately.

Cool slightly and grind coarsely. Heat the mustard oil in a thick-bottomed pan to smoking point, cool and heat it again. Add the onions and sauté till brown.

Add the ginger and garlic and continue to sauté. Add coarsely ground masala powder. Cook for half a minute, stirring all the time.

Add mutton, cook on high heat till mutton pieces are well browned. Add turmeric powder, red chilli powder and salt and mix well. Cook till oil leaves the masala.

Add two and half cups of water, bring it to a boil and cover. Cook on medium heat till the mutton is almost done. Add tomatoes and cook on medium heat for ten minutes or till mutton is fully cooked, stirring occasionally.

Add lemon juice and mix. Adjust the seasoning and serve hot garnished with coriander leaves. 

Venpongal

Ingredients
Raw rice 1 cup
Moong dal/pasi paruppu 1/4 cup
Water 4 cups
Salt as needed
Ginger chopped 1 tblsp
Asafoetida 1 pinch
To temper
Ghee 2 tblsp
Pepper 2 tsp
Jeera 2 tsp
Curry leaves 1 sprig
Asafoetida 2 pinches

Cashews 5-6

Method
An optional step is to roast the moong dal for extra flavour. Wash rice and dal together. 
Heat a small cooker with a tsp of ghee. Fry ginger and asafoetida for few seconds.Add 4 
cups of water,bring to boil. Add the washed rice,dal,salt and pressure cook for 4 whistles 
in medium flame.Wait until pressure gets released by itself,open & mash.season with the 
items given under to temper table. First add ghee, when hot add pepper and let it start 
splutter and then switch off the flame. Add cashews and fry till it starts golden and then 
lastly add jeera. Add curry leaves and asafoetida lastly. Mix in the heat well and then add 
it to pongal and mix well.pongal is ready to be served

PAV BHAJI

For the pav:

1. pavs -10 (small squares of white bread)
2. butter-4tbsp
3. pav bhaji masala - 1 tspn (optional)

For the bhaji:

1.potatoes- 1/2 cups boiled and mashed
2.cauliflower - 1 cup finely chopped
3.green peas -1/2 cup 
4.carrots -1/2 cup chopped
5.onion - 1 cup chopped
6.capsicum -1/2 cup  finely chopped
7.tomatoes - 1/2 cups chopped
8.turmeric powder -1/2 teaspoon  (haldi)
9.pav bhaji masala- 1 1/2 tablespoons 
10.butter - 4 tablespoons 
11.ginger garlic paste -2 table spoon

For serving

1 large onion, chopped
4 lemon wedges
1 tablespoon chopped coriander

prepare;

For the bhaji
1.
Boil the cauliflower, peas, capsicum and carrots till they are soft.
( with turmeric powder and garam masala powder)Drain out the excess water.

2.
Heat the butter in a large pan, add the onion and sauté for 2 minutes. 
Then, add the prepared ginger -garlic paste and sauté till the onion softens.

3.
Add the tomatoes and simmer till the oil separates.

4.
Add the pav bhaji masala, and salt and cook for 2 to 3 minutes.

5.
Add the boiled vegetables and potatoes and mash thoroughly using a potato masher, 
adding ½ cup of water if required.

For the pav
1.
Slice each pav into 2 horizontally. Apply a little butter to each side and sprinkle 
with a little pav bhaji masala, if desired.

2.
Heat a large tava and cook the pav on both sides till the pieces are lightly browned.

How to proceed
1.
Serve the hot bhaji on 4 individual plates and top with the onion and coriander.

2.
Serve with the hot pav and lemon wedges.

Tips
Pav bhaji masala is a spice blend which is readily available at most grocery stores.

I am sure even children who don't want to eat vegetables will love to eat this

Biscuit and Mango pudding with Chocolate Garnish

Ingredients
Marie biscuits - 1 pack (crushed)
Mango - 1 big
Sugar - 9 table spoons
Milk maid - 2 x 400 gm
Dry fruits - 3 table spoons (crushed)
Fresh milk - 1/2 litre
China grass - 50 gms (soak it in water for 1/2 an hour)
Caramalised dry fruit ** - 1 table spoon (fry dry fruit and sugar in a pan without oil till the sugar melts and keep it in a tray to cool and crush it in a mixer)

Preparation 
This is a delecious pudding made in layers.
Layer 1 - Spread crushed biscuits in a tray and sprinkle sugar
Layer 2 - Pour 400 gm of milk maid
Layer 3 - Caramalised sugar
Layer 5 - Add crushed dry fruits
Layer 6 - Melt China grass in 1 cup of hot water and add milk into it and stir well till it boils and then add 400 gms of milk maid then add 3 table spoons of sugar.
(Add only 1/2 the quantity and remove 1/2 quantity of the above to add in the next layer)
Layer 7 - Add mango puried with sugar
Layer 8 - add half portion of layer 6 

Garnish with caramalised dry fruit and refrigerate for half an hour to set and serve cool.....

Tender coconut pudding

Tender coconut pudding(elaneer pudding)


Tender Coconut water - of 2 tender coconut
Thin Scrapings of tender coconut -1cup
China Grass -20g
Condensed Milk - 1tin
Milk - 1 ltr
Water - 1cup
Cherries or chocolates for garnishing
Sugar -according to your taste

Method:

In a pan boil milk and condensed milk .Stir well.Add sugar to this.Mean while soak china grass in 1 cup of water and heat on low flame till this completely dissolves.Strain it and pour this to milk mixture.Mix tender coconut water and scrapings to this.Allow to cool and refrigerate.Decorate with chopped cherries.