Simply Daal

SIMPLY DAAL

Ingredients:

1.Toor dal -1cup
2.onion -1
3.tomato -1
4.chillies -3
5.coriander leaves -1/2 cup
6.chilli powder -1tsp
7.turmeric powder -1/4tsp
8.salt -for taste
9.musturd -1/4 tsp
10.red chillies - 4(whole)

mix all the ingredients except coriander leavesin to a cooker and pressure cook
till the daal is cooked.now add coriander leaves .
take a small pan and put oil and musturd and when spluttering put it in the daal.

Mathi Porichathu (Sardines pepper fry)

MATHI PORICHATHU(Sardines pepper fry)

Ingredients:

1.Mathi(sardines) -8small
2.pepper -1tbsp
3.chilli powder -a pinch
4.turmeric powder -a pinch
5.salt -1tsp
6.curry leaves -10
7.oil(preferably coconut oil) -3tbsp

marinate all the ingredients with sardines and keep it for 1 hour and shallow fry.

Bread Pudding

BREAD PUDDING

1.milk -1cup

2.eggs -4

3.sugar -8tbsp

4.vanilla extract -1tbsp

5.shugar syrup(brown) -3tbsp(heat the shugar until brown and add 3tbsp water

and boil)

6.bread -4 slices

Directions

Mix together granulated sugar, eggs,bread and milk in a mixture and add vanilla.

Take a pot fit for steaming.Pour half of the shugar syrup and the mixture in to

the pot and steam for half an hour.decorations can be done with the other half of

the syrup.

serve warm or cold.

Chicken 65

CHICKEN 65

1.Boneless skinless chicken thighs -2 cut in to small cubes

2.Garlic paste -1/2 tsp

3.Ginger paste -1/2 tsp

4.Red chilies powder -1/4 tsp

5.tomato ketchup -3tbsp

6.soya sos -2tbsp

7.pepper powder -a pinch

8.salt -for taste

9.yoghurt -3tbsp

10.oil -for frying

Prepration:

Take a bowl and mix all the ingredients from 2 to 9. add chicken pieces to the

batter and marinate for about one hour.Deep fry the marinated chicken pieces till

they are brown.

Pal Payasam

PAL PAYASAM

1.Milk – 1 ltr

2.Water – 1 cups

3.Rice – 1 cups red rice(basmati rice can be used)

4.Sugar – 1 cup

5.Cardamom – 1tsp(powdered)

6.Cashewnuts – 10 (roasted in ghee)

Clean the rice and drain water completely. Add milk, sugar, rice and cardamom powder into the

pressure cooker and cook on a low flame for 45 minutes.Switch off after that and let it rest for

another 30 min-1 hr.

garnish with roasted cashew nuts.

Can be served as such or chilled.

Pomfret fish

POMFRET

Ingredients:

1.Pomfret fish -2 washed and cleaned

2.lemon juice -4tbsp

3.chilli powder -1tbsp

4.turmeric powder -a pinch

5.salt -for taste

6.coconut oil -2tbsp -

How to make Pomfret Fry:

• Wash and clean the fish properly.

• Chop off the tail end and make 3-4 incisions on each, set aside.

• Make a fine paste of chilli powder, lemon juice, turmeric powder and salt

• Apply the paste on both sides of the fish and set aside to marinate for about

30 minutes.

• Heat water and mix oil in the pan and carefully, place the fish into the hot

boiling water till all the masalas catches.

• add the lemon juice in to this thick gravy and mix it well without breaking

the fish

Garnish Pomfret with lemon wedges, green chillies and onion rings.

Paneer Burji

PANEER BURJI

Ingredients:

1.Paneer -200gm

2.Oil -1tbsp

3.Cumin seeds -1/4tsp

4.Green Chillies -4

5.Small Onion -1

6.turmeric Powder -a pinch

7.Ginger -1tsp(smashed)

8.Tomato -1

9.curry leaves -10

10.Salt -for taste

11.pepper powder -a pinch

12.coconut -3tbsp(scrapped)

Preparation:

Chop the onions, tomatoes and chillies finely.Heat oil in a deep bottomed pan, add the

cumin seeds and when starts to splutter add chopped onions and ginger, fry till the

onions become transperent.Add the chillies and tomatoes and fry till they are soft and

pulpy. Add turmeric powder, salt and little water so that all the masalas are well combined.

Add grated paneer and fry for 5 minutes till the paneer blends into the masala and add

curry leaves and coconut and stir fry.

Chicken Lollipop

CHICKEN LOLLIPOP

Ingredients

1.Chicken Wings -8

2.garlic paste -1tsp

3.ginger paste -1tsp

4.green chillies -4 or 5

5.Soy sauce -1tbsp

6.Vinegar -1/2tsp

7.red chilly sauce -1tsp

8.corn flour -1/2 cup

9.eggs -2

10.Red food color -if required.

Salt to taste

Oil to fry

Procedure

First you need to make lollipops out of the chicken wings available at the market.

Cut each wing in half,along the movable bone joint. Of the two parts left,

one part will have two parallel bones, and the other part will have a single bone.

remove the extra bone from one part of each wing. You will get two lollipops from

each chicken wing.for each lollipop, cut the ligaments near one end of the bone and

strip the flesh to the end that the muscle separates from the bone. The flesh will

thus remain hanging, and can be rolled over to form a lollipop.Mix all the ingredients

mentioned above to form a thick paste.you must take care not to let it form any lumps.

Marinate the chicken and leave for several hours.

When ready to serve, deep fry the lollipops and serve hot with tomato sauce.

Tips

When serving, wrap the bone end in aluminium foil to make it easy for your guests to eat

this appetizer without soiling their hands.kids especially like the convenient way of

eating it -- meat with a handle.

Kurukku Kalan

KURUKKU KALAN

1.Elephant yam(chena) -100g

2.Raw banana(ethakka) -1

3.Turmeric powder -1/2tsp

4.Pepper powder -1/2tsp

5.Ghee -1tsp

6.Green chillies -3

7.Coconut -1

8.Coconut oil -1tbsp

9.Cumin seeds(Jeerakam) -1/2tsp

10.Curd -1cup

11.Mustard -1tsp

12.Fenugreek(uluva) -1tsp

13.Red chillies -4nos

14.Curry leaves -Few

15.Salt - as required

Preparation:

Remove the skin of vegetables and cut into small pieces.Cook the vegetables

with turmeric powder ,ghee, some curry leaves, pepper powder and water.

Allow to cook the vegetables and become dry. Then add curd and salt.Mix it

well in low flame and stir well continuously. Allow to dry.Make thick fine

paste with coconut, cumin seeds and green chillies.Add this paste to the

vegetables and mix well.cook for 3 minutes

.Heat a pan and put some coconut oil. Fry mustard seeds, uluva, red chillies and curry leaves.Add this to kalan and serve hot.

Tips:

Add salt only after vegetables are cooked.

Red Chilli Mutton

RED CHILLI MUTTON

The trick to getting this right is in the pressure cooking

process where the mutton becomes really tender and juicy.

Ingredients:

1.Mutton - 1kg

2.Onion - 2(sliced)

3.Tomatoes - 2 (cut in to small pieces)

4.Ginger& Garlic Paste - 3 tbsp

5.Oil - 4 tbs

6.Turmeric Powder - 1/4tsp

7.Curry leaves - 6 to 8

8.Red Chili Powder - 1tbsp

9.green chillies few - (for garnishing)

Method Of Preparation:

Heat 4 spoon oil in a pressure cooker add ginger garlic (smashed) till it becomes brown.

Add onion and fry,when onion starts to change its colour Add tomatoes and fry them all

together for about 5 minutes. add the mutton and mix it all well. Fry the mutton

with the masala for 5 to 8 minutes in medium flame.Now add the red chili powder, turmeric

powder,garam masala powder and salt. Stir it well so that all the ingredients mix together

and and half cup of water into it. close the lid of the pressure cooker.Pressure cook it

until the whistle goes off 4 times.If the gravy is little watery, leave it in a medium

heat untill it becomes a bit thick in consistency and remove from heat.Garnish it with

green chillies.

this goes well with all types of roties.

Carrot Cake

CARROT CAKE

Ingredients:

1.Eggs -3

2.Vegetable Oil - 1 & 1/4 cup

3.sugar -2cups

4.maida - 2cups

5.grated carrots - 3cups

6.vanila essence - 2tbsp

7.baking powder -2tbsp

8.soda - 2tbsp

9.salt -1/2 tsp

10.cinnamon powder -2 tsp

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.

Combine the sugar, flour, salt, cinnamon, soda, oil.With an electric mixer beat

in the eggs one at a time. Stir in the carrots and the walnuts. Pour the batter

in to the prepared baking pan.Bake at 350 degrees F (175 degrees C) for 1 hour

20 minutes.(as the timing may be different in different oven check the catalogue

of your oven for the exact baking timing)