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.

Cake

Butter cake

Butter - 100 gm
Sugar- 1 cup(powdered)
Maida-1cup(seived with 1 tsp baking pwd)
Eggs-3 seperated
Vanilla essence- 1/2 tsp

Beat together sugar and butter ,
Add in the egg yolk one at a time and continue beating Then add the egg whites also
Add vanilla essence Finally slowly fold in the maida Remove the mix into a greased cooker U will need to cook it approximately for 50 to 55 mins on a very low flame
or till a screwer when pricked comes out clean......

Hariyali Chicken

Hariyali Chicken

Ingredients:
1 lb (0.45kg) boneless chicken breasts
1/2 cup chopped coriander leaves
3 tbl spn chopped mint
3 green chillies
1 tea spn ginger pieces
1 tea spn garlic pieces
4 cloves
1? cinnamon
1/4 tea spn pepper
2 tbl spn very thick yogurt
1 tea spn lemon juice
Salt
Chaat masala

All the ingredient quantities are approximateonly. So increase/decrease to get a thick coating
on chicken.

Method:
Make a paste of coriander-mint leaves, ginger, garlic, cloves, cinnamon, pepper, lemon, chillies
to a paste. Do not add water.
Cut chicken into 2 x2 pieces. Add the paste, salt, yogurt to the pieces and mix well. Keep it refrigerated for atleast 4hrs (I left it overnight).

Preheat the oven at 300F for about 10mins.
Line a baking sheet with foil. Arrange the chicken pieces on skewers. Keep the pieces on the sheet.
Cover the sheet with another foil(this is very important, otherwise the pieces get dry). Bake in oven at 300F for about 20mins or till chicken is cooked.Take them out. Remove the covering foil. Bake it again for 2mins. Flip the pieces and then bake again for another 2mins (this helps to get the dry thick coating on top).
While serving, sprinkle chaat masala on top. Serve hot.
Serves : 2-3
Preparation time : 40mins
PS: If you don’t have oven, shallow fry the pieces on tava.

Paneer masala

Paneer Tikka

Ingredients

5 tsp. lemon juice
1 tsp. grated ginger
2 garlic cloves, crushed
2 green chili, chopped
3 tbsp. chopped coriander
1 tsp. chili powder
salt to taste
250g paneer cut into cubes.
2 tbsp. vegetable oil
2 onions, chopped in 1-inch long thin slices
¼ tsp. turmeric powder
3-4 tbsp. thick yogurt
½ cup milk

Directions
Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl . Cover and leave to marinate for an hour.
Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent. Add turmeric powder, yogurt, milk and the remaining coriander. Stir for a few minutes till the sauce thickens.
Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

Goan fish curry

Goan fish curry

Ingredients:

1. fish cleaned and cut into pieces -1 kg
2. tamarind -lemon sized
3. hot water -1/2 cup
4. onion sliced -1 large
5. tomato sliced -1 large
7. dry red chillies - 8
8. garlic paste -2 tbsps
9. ginger paste -1 tbsp
10.grated fresh coconut -1/2 cups
11.coriander powder - 2tbsp
12.cumin powder - 2 tbsps
13.turmeric powder -1/2 tsp
1/2 tsp red chilli powder
2 green chillies slit
2 tbsps vegetable/ canola/ sunflower cooking oil
Hot water for gravy (approximately 2 cups)
Salt to taste

Preparation:

Soak the tamarind in 1/2 a cup of hot water for 10 minutes. Now mash the tamarind with your fingers to mix it well into the water. Strain through a sieve to extract all the pulp. Keep pulp aside.
Put the onion, tomato, coconut, ginger, garlic, dry red chillies, all the spices and the tamarind pureé into your food processor and grind well to make a smooth paste (masala).
Heat a deep pan on a medium flame, add the oil and heat.
Add the green chillies, masala paste you just ground to the oil and fry for 5 minutes.
Now add the 2 cups of water (add more water if you would like more gravy) and bring the gravy to a boil. Reduce the flame to a simmer and cook for 10 minutes. Add salt to taste.

Pasta salad

Pasta salad

Ingredients:

1.carrot(grated)-1
2.cucumber -1
3.lettuce -1
4.corn -1/2 cup
5.apple -2
6.mayonise -4tbsp
7.cream -4tbsp
8.pasta-cooked -1 cup
9.salt -to taste
10.sugar -1tsp

Preparation:

cook pasta adding salt.mix all the ingredients together and serve in a salad bowl.

Neyyappam

Neyyappam

Ingredients:

1. rice flour -2cups
2. plain flour -1/4cups
3. Jaggery -500gm
4. Finely chopped fresh coconut-1/2cup
5. Banana mashed -1
6. Black sesame seeds -1/2tbsp
7. Cardamom powder -1/4tsp
8. water as required -
9. Ghee for frying

How to make Neyyappam:

• Take a pan over low heat and melt jaggery in 1/2 cup water.
• Strain it and set aside.
• Heat ghee in another pan and fry chopped coconut till it is golden brown, set aside.
• In a big bowl, combine rice flour, plain flour and mashed bananas.
• Add jaggery, fried coconut, sesame seeds,salt and cardamom powder, mix well.
• Add water to make a thick consistency mixture.
• Set aside for about 1 hour.
• Take a wok(APPAKKARA) and heat oil in it.
• Pour the mixture in small quantities into the wok and deep fry until they are dark brown
• Remove Neyyapam from the wok and serve.

Meen mulakittathu

Meen Mulakittathu

.fish - 6 nos(cut and cleaned)
.onion- 1big or Shallots(Kunjulli) - A handful
.Tomato(big) - 1 no
.Curry leaves - A few
.Salt - As reqd
.Coconut oil - 1 tbsp
.Turmeric powder - 1/2 tsp
.Chilly powder - 2 tsp
.Green chillies - 2 nos or as reqd
.Garlic pearls - 4 nos
.Tamarind(Puli) - A lemon sized ball or Raw mango(big) - 1 no

Preparation:

1)Soak tamarind in hot water and take the paste of about one tea cup.

2)Add another 1 1/2 cups of water.

3)Put all the powders, finely chopped or ground onion, tomato, salt, crushed garlic into it.

4)Cook till gravy turns thick.

5)Add fish and cook till done.

6)Add curry leaves and green chillies.

7)Pour coconut oil and remove from fire.

8)Keep covered.

Kakka roti(kunghi pathal)

Kakka roti(kunghi pathal)

.Onion sliced-3 big
.tomato chopped-2
.garlic – 1/2 tbsp
.ginger – 1 tbsp
.green chilly –2
.coconut – 1 cup
.fennel seed – 1/2 tsp(perum jeerakam)
.Rice powder – 1 cup (fine powder)
.oil – 1/2 cup
.salt to taste
.curry leaves – 2 stems
.coriander leaves

How to Prepare:

1.Cut chicken into required piece, wash and drain .marinate the chicken with chilli
powder-3tsp(those who like spicy can add more),coriander powder-2tsp,salt to taste,
Coarsely crush garlic,ginger sliced,green chillies,2sliced onions and tomatoes.and
set a side.

2.Heat ghee in a heavy bottomed pan and fry chopped onion along with coconut and fennel
seed and fry till golden brown.make a fine paste of it.

3.cook the marinated chicken on a low flame with enough water.

4.Make a dough of rice powder with 1 cup of warm water, salt ,coconut, onion and fennel
seeds. Make balls of small size and thump-press gently. steam untill cooked.let it
cool down.

5.When chicken is cooked well add the coconut paste and bring it to a boil.

6.Add the rice balls to the boiled curry, cover and cook on low flame When balls are
cooked well, add fried onion and garnish with chopped coriander leaves.

Rasam

Rasam

Ingredients

.tomatoes-2
.garlic-cloves crushed 2 or
.tamarind-1 lemon-sized ball
.mustard seeds-1 tsp
.curry leaves-10
.red chilli-2
.pepper corns-1tbsp
.coriander seeds-1/2tsp
.cuminseeds -1tsp
.oil-1tsp
.coriander leaves-to garnish
.asafoetida powder-1tsp

Recipe

1.Extract the pulp of tamarind by soaking it in a cup of hot water.

2. Boil the tomatoes

3.fry red chilli,pepper, cumin seeds,coriander seeds,garlic and asafoetida powder and grind it.
(but do not make a smooth powder)

4.boil tamarind pulp and tomatoes water and simmer for 15 minutes.

5.Add the ground spices and salt and boil for 5 minutes and add coriander leaves.

6. Heat the oil.

7. Splutter the mustard seeds.

Palak Paneer

PALAK PANEER

.paneer -250gm
.onion -2chopped
.ginger -2tbsp
.garlic -1tbsp
.green chilly-5 or 6
.tomato -1(skin removed and chopped)
.garam masala powder -1tsp
.coriander leaves -1cup(chopped)
.besan powder-apinch
.palak
.oil -4tbsp
.salt

1.steam the palak and grind in a mixy adding besan in to it.

2.marinate paneer with 1 tbsp ginger and 1/2 tbsp garlic,salt,garam masala powder
and steam it
3.add oil in a pan and fry onion along with the remaining ginger, garlic and add tomato
in to it.
4.now add coriander leaves, green chillies and garam masala.
5.add the grinded palak in to it.mix everything and cook in low heat for 5 minutes.

MUTTON STEW

Mutton stew

Ingredients:
500 gm cubed mutton 1/2 kg
sliced onion 2(sliced)
slit green chillies 4or5
ginger strips 1tbsp
pepper corns 1tsp
curry leaves 10
grated coconut 1
salt to taste
oil 3tbsp
cinnamon 1
cardamoms 4
cloves 4
cubed potatoes 2

Method:
Boil mutton along with ginger. Set aside.
Boil potatoes . Set aside.
Extract coconut milk twice.Heat oil and saute the garam masala,
onion, green chillies, ginger, curry leaves, peppercorns.Add boiled
mutton, potatoes and carrot along with second extract of coconut
milk and cook.
Stir first extract of coconut milk just before serving.

MEEN PATHIRI

MEEN PATHIRI

Ingredients:

Cooked rice - 250 gm
Roasted rice powder- 2 tablespoon

For Rice Dough:

Mix cooked rice and roasted rice powder and make a soft dough ( do not add water ).

Other ingredients

Grated coconut- 1 cup
Cumin seeds- 1/2 teaspoon
Aniseeds- 1/2 teaspoon
Cardamom- 1 pod
Shallots (small onions) - 4
Salt- to taste
Banana leaf- as required
Oil for greasing

For the filling:

Seer fish ( boneless ) - 250 gm
Onion- 1
Green chillies crushed- 4
Ginger crushed- 1” piece
Garlic crushed- 4 flakes
Chilly powder- 1/2 teaspoon
Coriander powder- 2 teaspoon
Turmeric powder-1/4 teaspoon
Coconut grated- 2 tablespoon
Cinnamon- 2 pieces
Cloves- 3
Cardamom- 1 pod
Aniseeds- 1/4 teaspoon
Coriander leaves chopped- 1 tablespoon
Oil- 1 tablespoon
Salt- to taste

Method

Marinate the fish with a little chilly powder, turmeric powder and salt. Shallow fry in hot oil and keep aside.Grind the coconut with cinnamon, aniseeds, cardamom and cloves into a smooth paste.Heat 1 tablespoon oil and sauté onion and crushed chillies, garlic and ginger. Stir for a while and add coriander powder, chilly powder and turmeric powder mixed with a little water. Add the ground coconut with masala and simmer for a while. Mince the fried fish and add to it. Stir well. Add the coriander leaves and remove from the fire.Oil your hands and the banana leaves. Shape the rice dough into small orange sized balls and flatten it into a pathiri on an greased banana leaf. Make one more pathiri in the same way.Place one tablespoon of the fish mixture on the first pathiri and cover it with the other. Press the edges well with oiled hands. Repeat the same with the remaining dough. Place it in a steamer and steam it for 10 minutes. Peel off the leaves and the delicious meen pathiri is ready to serve.

Kappa Biriyani

Kappa biriyani

Ingredients:
Beef - 1/2 kg
Onion - 1
Crushed ginger & garlic - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Pepper powder - 1 tsp
Garam Masala - 1 tsp
Kappa - 1/2 kg
Scraped coconut - 1cup
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Small onion - 5
Mustard seeds - 1 tsp
Salt to taste
Oil to taste
few Curry leaves

Method:

1. Cook kappa with salt till it becomes soft.
2. Mash kappa & keep it aside.
3. Marinate the cleaned beef with onion, ginger garlic, masala powders and salt.
4. Cook the marinated beef till it becomes tender.
5. Add the mashed kappa to beef & mix well.
6. Meanwhile fry scraped coconut with chilli powder & coriander powder till it becomes golden brown.
7. Grind it. Add ground coconut mix to beef & kappa & mix well.
8. Heat oil in a pan & splutter mustard seeds.
9. Add small onion & saute for 3-4 mins
10.Add beef tapioca mix & stir for 4-5 minutes. Garnish with curry leaves.