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Showing posts with label quick recipes. Show all posts
Showing posts with label quick recipes. Show all posts

Tuesday, May 20, 2014

Mulakum Malliyum varutharacha meen curry



INGREDIENTS:
  • Fish - Pomfret or Pompano –  500gm or 1 lb
  • Sliced Shallots –  6 nos or (2 tbsp sliced onion)
  • Green Chilly(Slit) -4 nos
  • Chopped Ginger - 1 tsp
  • Chopped Garlic - 1 tsp
  • Kudam Puli(fish tamarind)- 4nos
  • Corriander powder – 3 tsp
  • Chilli powder – 3 tsp
  • Turmeric powder – ¼ tsp
  • Fenugreek Powder -a pinch
  • Salt to taste
  • Coconut Oil – 3 tsp
  • Curry Leaves
PREPARATION METHOD:
  • Heat 2 tsp oil in a pan.
  • Add shallots / onions, chilly, chopped ginger- garlic and saute until the onion turns transparent.
  • Add chili powder and coriander powder and sauté for a minute.
  • Add fish tamarind (kudampuli), turmeric powder, salt and little water, let it to boil.
  • When the gravy gets thick, add the cleaned fish .
  • Cover the pan with a lid and allow to cook for 10 minutes.
  • When the fish is cooked, remove from fire.
  • Add fenugreek powder, curry leaves and remaining coconut oil.


Recommended Combination: Serve hot with Rice, Chappathi, Bread, Kappa / Chakka Puzhukku

Friday, October 4, 2013

Mango Salsa



INGREDIENTS:
  • Ripe Mango - 1 no
  • Finely chopped onion - 1 tbsp
  • Finely chopped Cilantro - 1 tsp
  • Chopped bell pepper - 2 tbsp
  • Lemon juice - 1 tbsp
  • Salt to taste

PREPARATION METHOD:
  • Peel and chop the mango.
  • Mix chopped mango, onion, cilantro, bell pepper and salt together.
  • Add lemon juice into it and mix well.
  • Now it is ready to serve.

Recommended Combination: Serve with tortilla chips.

Tuesday, September 4, 2012

Beetroot Halwa



A variety dessert prepared by using Beetroot.

INGREDIENTS:
  • Grated Beetroot -2 cups
  • Milk - 2 cup
  • Sugar - ½ cup to 3/4 cup  (or as needed)
  • Ghee - 3 tbsp
  • Cardamom powder - ¼ tsp 
  • Almond slices - few
  • Pista slices - few
PREPARATION METHOD:
  • Heat ghee in a Pan.
  • Add the grated beetroot and saute on medium heat for 5 minutes.
  • Add milk and cook till the milk gets completely absorbed.
  • Add the sugar and stir well.
  • Add the cardamom powder and cook in low heat till the ghee oozes out.
  • Remove from fire and let it cool.
  • Garnish with almond slices and pista slices and cut it in a desired shape.

Sunday, September 2, 2012

Pineapple Payasam



A Sweet and tangy dessert. Its a variety payasam which has a distinct sweet and tangy taste.

INGREDIENTS:
  • Finely chopped pineapple - 2cup
  • Sugar- 1 cup
  • Jaggery - 1 cup
  • Thin coconut milk - 3 cup
  • Thick Coconut Milk - 1 ½ cup
  • Dried Ginger powder - ¼ tsp
  • Cardamom powder - ¼ tsp
  • Ghee  - 3 tbsp
  • Cashew nuts- 10 nos
  • Raisins - 1 tbsp
  • Sesame - 1 tsp
  • Cumin seed - 1 tsp

PREPARATION METHOD:
  • Add little water in jaggery, let it dissolve and filter it.
  • Heat a heavy bottomed pan, add ghee into it.
  • Add chopped pineapple into it and saute well till it becomes soft. 
  • Add sugar and  filtered jaggery into the cooked pineapple and mix well.
  • Stir continuously and allow to cook.
  • When the pineapple absorbs the jaggery, add thin coconut milk.
  • Stir well and let it boil.
  • When it begins to boil, add thick coconut milk, mix well and boil for a minute.
  • Turn off  the stove and add cardamom powder and ginger powder.
  • Heat 1 tsp of ghee in a pan.
  • Fry cashew nut, raisin, cumin seed, sesame.
  • Add this seasoning into the payasam and mix well.



Wednesday, February 8, 2012

Beetroot Vada




Beetroot Vada is a quick tea time snack. It is a healthy and nutritious vada. kids also love this colourful and
delicious snack.

INGREDIENTS:
  • Grated Beetroot - 1 cup
  • Finely chopped Shallot - 10 nos or  Onion - ½ cup 
  • Beasn Flour / Gram Flour / Kadala Maavu  - 1 cup
  • Finely chopped Ginger - 1 tbsp
  • Red Chilly - 3 nos
  • Curry Leaves - 1 stem
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:
  • Mix chopped shallot,chopped Ginger, chopped Red chilly,Curry leaves, Beetoot and salt with gram flour/ Kadala maavu.
  • Sprinkle some water to make a thick dough like parippuvada dough.
  • Heat oil in a pan .
  • Take small amount of the mixture and make a ball. 
  • Flatten the ball in to a round shape using hand.
  • When the oil is hot put each one slowly and fry both sides.

Recommended Combination: Serve hot with Black Coffee or Tea



Monday, February 6, 2012

Malli ila Dosa / Cilantro Pancake



Cilantro Dosa is a variety dosa which has a different taste from usual dosa. Grind Malli ila into a fine  paste and add it to the dosa batter to make this delicious dosa.

INGREDIENTS:
  • Dosa batter - 2 cup
  • Malli ila / Corriander leaves(chopped)- 1 cup
  • Pearl Onion - 2 no
  • Green chilly - 2 nos
  • Chopped Ginger -  1 tsp
  • Salt to taste

PREPARATION METHOD:
  • Grind Corriander leaves, pearl Onion, Green Chilly, Ginger and Salt together to make a fine paste.
  • Add this paste to the Dosa batter and mix well.
  • Heat a Frying Pan / Dosa Kalu.
  • Pour one spoon full of batter on the pan as thin as possible.
  • Pour some oil on it.
  • When one side is golden brown and turn the other side . 
Recommended Combination: Serve hot with Chutney and Sambar.


Sunday, January 29, 2012

Cabbage Vada




It is a quick and delicious snack. It tastes similar to parippu vada.

INGREDIENTS:
  • Finely Chopped Cabbage - 1½ cup
  • Finely chopped shallot - 10 nos or  Onion - ½ cup 
  • Besan Flour / Gram Flour / Kadala Maavu  -  1½  cup
  • Finely chopped Ginger - 1 tsp
  • Red Chilly - 3 nos
  • Curry Leaves - 1 stem
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:
  • Mix chopped shallot, chopped Ginger, chopped Red chilly, Curry leaves, Cabbage, salt and gram flour/ Kadala maavu.
  • Make a thick batter using little water (like parippu vada consistency).
  • Heat oil in a pan.
  • Take small amount of the mixture and make a ball. 
  • Flatten the ball in to a round shape using hand.
  • When the oil is hot put each one slowly and fry both sides to a golden brown colour.
Recommended Combination: Serve hot with Black Coffee or Tea

Wednesday, January 25, 2012

Mint Chutney / Pudina Chutney




Mint leaves have a pleasant warm, fresh aromatic flavour with a cool after taste.Mint leaves can be used to prepare teas, syrups and side dishes like chutney or chammandi.Mint leave's extract is good for stomach.

INGREDIENTS:

  • Mint leaves - ¼ cup
  • Grated Coconut - 1 cup
  • Green chilly - 1 nos
  • Tamarind - 1 gooseberry ball size
  • Pearl Onion - 1 
  • Mustard seeds – ½ tsp
  • Red Chilly-2 nos
  • Channa Daal - 1 tsp
  • Urad Daal - 1 tsp
  • Oil - 2 tsp
  • Salt to taste

PREPARATION METHOD:

  • Heat 1 tsp Oil  in a Pan.
  • Add Channa Daal, Urad daal and fry it.
  • Add Mint leaves and saute for a minute.
  • Grind Mint leaves, fried daal, Tamarind, Green Chilly, Pearl Onion, Coconut and Salt together to a fine paste.
  • Heat  1 tsp Oil and splutter Mustard seed and Red Chilly.
  • Add this to the Chutney. 

Recommended Combination: Serve with Idli / Dosa.




Friday, January 20, 2012

Nei Choru / Ghee Rice



Nei Choru or Ghee rice is popular in kerala, in northern part. The taste of ghee and spices in this rice is equally enjoyed by kids and adults.

INGREDIENTS:
  • Basmati rice - 2 cups
  • Sliced Onions - 1 small 
  • Cloves -4
  • Cardamom -4 
  • Cinnamon -2 inch long 
  • Ghee - 4 tbsp
  • Cashewnut - 12 nos
  • Raisins - 2 tbsp
  • Thinly sliced Onion - 1 small(for garnishing)
  • Salt to taste
  • Water- 4 cups

PREPARATION METHOD:
  • Wash the rice and drain it.
  • Heat 1 tbsp ghee in a pan 
  • Fry cashews and raisins and keep it aside.
  • Add 1 tbsp Ghee and fry the thinly sliced onions(for garnishing) until golden brown and remove it.
  • Add the remaining Ghee in the same pan and saute all the spices for 2 minutes.
  • Add sliced onions and saute the onion until translucent.
  • Add the drained rice to the pan .
  • Stir continuously and fry for 3-4 minutes.
  • Add water and salt to the pan.
  • Cover the pan with a lid and let it cook.
  • Remove from the fire when the rice is cooked and all water has been absorbed .
  • Garnish the rice with fried Onion, Cashewnut and raisins.

Recommended Combination: Serve hot with Chicken Curry / pickle.

Thursday, January 19, 2012

Milk Shake




Milk shake is a refreshing beverage which is often served chill. It is made using  chilled milk, nuts, health drink and fruits.

INGREDIENTS: 
  • Chilled Milk - 1 cup
  • Rippened Plantain - 2 no
  • Horlicks / any chocolate health drink - 1 tbsp
  • Sugar - 1 tbsp
  • Cashewnut - 5 nos
  • Almond - 5 nos

PREPARATION METHOD:
  • Blend Plantain, health drink mix, sugar, cashewnut and almond smoothly.
  • Add chilled milk and blend together.
  • Pour it into a glass.
  • Now it is ready to serve.


Wednesday, January 18, 2012

Bread Bajji





Bread Bajji is a quick and easy tea time snack.

INGREDIENTS:

  • Bread slices - 4 nos
  • Finely Chopped Corriander Leaves - 2 tbsp 
  • Gram flour(kadala mavu / Besan Flour) - 1 cup
  • Chilly powder -½ tsp
  • Turmeric powder - ¼ tsp
  • Asafoetida -  ¼ tsp
  • Water -required to make batter
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:

  • Cut the edges of bread slices and cut it diagonally.
  • Mix Water,Salt,Chilli powder,Asefodia, Turmeric powder, Corriander leaves and Flour to make batter(dosa batter consistency).
  • Heat oil in a pan.
  • Dip each pieces into the batter and put into the hot oil.
  • Fry till both the sides turn golden brown. 


Recommended Combination: Serve hot with Tea or coffee


Wednesday, January 11, 2012

Soya Roast



Soya is rich in protein and fiber. This is a dry side dish which is good to go with Chappathi, Appam or Rice.

INGREDIENTS:
  • Soya chunks - 1 cup
  • Onion - 1 nos
  • Ginger and garlic paste - 1 tbsp
  • Slit Green chillies - 4 nos
  • Coriander powder - 1 tsp
  • Red chilly powder - 1 tsp
  • Garam Masala Powder - ¼ tsp
  • Turmeric powder - ¼ tsp
  • Tomato - 1 no
  • Pepper Powder - 1 tsp
  • Oil - 2 tbsp
  • Red Chilly -2 nos
  • Mustard seeds -1 tsp
  • Salt - As reqd

PREPARATION METHOD:
  • Soak soya chunks in hot water for 15 minutes.
  • Drain the chunks and put them in cold water.
  • squeeze the chunks out of water and keep aside.
  • Cut each balls into 2 pieces.
  • Heat oil in the pan.
  • Add Onions, Green Chillies, ginger and garlic paste.
  • Fry Onions till it turns transparent.
  • Add Tomatoes and sauté well.
  • Add red chilly powder, turmeric powder, coriander powder, garam masala Powder, salt and sauté .
  • Add Soya into it.
  • Slow down the flame and cover the pan and let it cook for 10 - 15 mins.
  • Add Pepper powder to the curry and mix well.
  • Turn off the stove when the gravy becomes dry.
Recommended Combination: Serve hot with Rice / Chappathi / Appam

Sunday, January 8, 2012

Chicken Varattiyathu / Chicken Roast



We have prepared this dish using crushed spices instead of powdered ones.It is a dry dish and is normally cooked in medium heat.This goes well with rice, chappthi or Appam

INGREDIENTS:
  • Chicken pieces -500 gm or 1 lb
  • Sliced onion - 1 nos
  • Pearl onion  / shallot(sliced) - 10 nos
  • Green chilly(slit)- 3 nos
  • Crushed ginger - 2 tsp
  • Crushed garlic - 2 tsp
  • Corriander seeds - 1 tbsp
  • Red chilly  - 5 nos
  • Garam masala powder - ½ tsp
  • Turmeric powder - ½ tsp
  • Pepper corn - 1 tsp
  • Salt to taste
  • Coconut oil - 1 tbsp
  • Curry leaves - few

PREPARATION METHOD:
  • Heat oil in a pan.
  • Add crushed ginger and garlic and saute.
  • Add sliced onion, pearl onion, curry leaves, green chilly and saute until translucent.
  • Crush red chilly, corriander and pepper corn.
  • Add this to the pan along with chicken pieces.
  • Add turmeric powder, garam masala, salt and mix well.
  • Cover the pan with a lid and cook the chicken in medium fire. 
  • Remove the dish from fire when the chicken is fully cooked and the gravy becomes dry.

Recommended Combination: Serve hot with Rice / Flat bread / Pancake / Fried rice / Chappathi / Appam (which are traditional Indian food)



Saturday, January 7, 2012

Mango Milk Shake



Milk shakes makes our body cool, espacially during summer. Try to serve this easy dish with its chillness.

INGREDIENTS:
  • Mango - 1 nos
  • Milk - 1 cup
  • Sugar - 1 tbsp 

PREPARATION METHOD:  
  • Peel off the skin of mango and cut it into small pieces.
  • Blend  mango and suger smoothly.
  • Add milk(chilled milk) and blend the mixture together. 



Monday, January 2, 2012

Thenga varutharacha Meen Curry / Fish Curry in fried Coconut paste



Roasted Coconut paste will give a distinct taste to Fish curry. We have used Pomfret (Aavoli) to prepare this fish curry.

INGREDIENTS:

  • Fish - Pomfret (Aavoli) – 500gm or 1 lb
  • Sliced Shallots – 6 nos or (2 tbsp sliced onion)
  • Green Chilly(Slit) -4 nos
  • Chopped Ginger - 1 tsp
  • Chopped Garlic - 1 tsp
  • Kudam Puli(Fish Tamarind)- 4nos
  • Grated Coconut- ½ cup
  • Corriander powder – 3 tsp
  • Chilli powder – 3 tsp
  • Turmeric powder – ¼ tsp
  • Fenugreek Powder -a pinch
  • Salt to taste
  • Coconut Oil – 3 tsp
  • Curry Leaves

PREPARATION METHOD:

  • Heat 1 tsp of oil in a pan, add grated coconut and saute till golden brown.
  • Add chilly powder and corriander powder and stir for a few minutes.
  • Remove from fire and allow to cool.
  • Grind it to a fine paste.
  • Heat 1 tsp oil in a pan.
  • Add shallots/ onions, chilly, chopped ginger- garlic and saute until the onion turns transparent.
  • Add coconut paste, water, salt, kudam puli and turmeric powder and allow to boil.
  • When the gravy gets thick, add the fish .
  • Cover the pan with a lid and allow to cook for 10 minutes.
  • When the fish is cooked, remove from fire.
  • Add fenugreek powder , curry leaves and remaining Coconut Oil.

Recommended Combination: Serve hot with Rice, Chappathi, Bread



Sunday, January 1, 2012

Baked Chicken in Gravy



For preparing Baked Chicken the Tomato - Onion gravy is used to marrinate the chicken. The gravy will avoid the dryness of baked chicken. With the chicken absorbing the spicy flavour to get a fresh and juicy taste.

INGREDIENTS:
  • Chicken Pieces - 1 lb or 500 g
  • Chopped Onion - ½ Onion
  • Chopped Tomato - 1 nos
  • Garlic(chopped) -1 tbsp
  • Ginger(chopped) -1 tbsp
  • Chily powder-1 tbsp
  • Corriander Powder-1 tbsp
  • Turmeric powder- 1 tsp
  • Garam Masala- ½ tsp
  • Fennelseed powder -½ tsp
  • Pepper Powder - 1 tsp
  • Coconut Oil - 1 tbsp
  • Salt to taste
  • Curry leaves - a few

PREPARATION METHOD:
  • Heat oil in the pan.
  • Add onions, ginger and garlic.
  • Saute onions till it turns transparent. 
  • Add tomatoes and sauté well.
  • Add red chilly powder, turmeric powder, coriander powder and saute till the raw smell goes.
  • Add garam masala, Fennelseed powder, pepper powder,curry leaves and salt into it.
  • Cover the pan and let it cook in a medium fire.
  • Once the Gravy is cold, grind it into a fine paste.
  • Marinate the Chicken pieces with this paste and refrigerate for 1 hour.
  • Preheat the oven to 350F.
  • Place the chicken to a baking tray and bake it for 30 minutes.
  • Turn the chicken and again bake it for 20 mins.
Recommended Combination: Serve hot with Rice / Chappathi / Appam /  fried rice


Mango Lassi



Mango Lassi is a tasty soft drink which makes our body cool, especially in summer.

INGREDIENTS:

  • Mango - 1
  • Milk - ½ cup
  • Yogurt - 1 cup
  • Sugar - 1 tbsp

PREPARATION METHOD:
  • Peel off the skin of mango and cut it into small pieces.
  • Blend  mango and suger smoothly.
  • Add milk and Yogurt, again blend the mixture together. 



Tuesday, December 20, 2011

Potato Bajji



 It is an easy to prepare Tea time snack. It is prepared by dipping the Potato in the batter and deep frying it.

INGREDIENTS:
  • Potato -2 nos
  • Gram Flour (besan)- ½ cup
  • Maida - 1 tbsp
  • Rice Flour -2 tbsp
  • Chilly Powder - ½ tsp
  • Asafoetida Powder - ¼ tsp
  • Baking soda - pinch (optional)
  • Salt to taste
  • Oil - for frying
  • Water- required to make batter

PREPARATION METHOD:
  • Mix the rice flour, maida, red chilli powder, asafoetida powder, salt to gram flour and mix well.(you can add baking soda to the flour if needed)
  • Add water to the flour mixture and make a smooth thick batter.
  • Heat Oil in a pan. 
  • Peel off the Potato skin and make thin slices of it.
  • Dip each slice into the batter and put into the hot oil.
  • Fry till both the sides turn golden brown. 

Recommended Combination: Serve hot with Tea or Coffee.

Friday, May 21, 2010

Aval Upma / Rice Flakes Upma



Aval / Rice Flakes can be used to prepare variety of snack items.
One amoungst them is Upma.

INGREDIENTS:
  • Aval / Rice Flakes - 3 cups
  • Grated Cocount - 3/4 cup
  • Green Chillies - 3-4 nos
  • Sliced Pearl Onion -5 nos
  • Channa Daal - 2 tbsp
  • Urad Daal - 2 tbsp
  • Cashew nut -20 nos
  • Coconut Oil - 3 tbsp
  • Red Chillies- 2 nos
  • Curry leaves - A few
  • Mustard seeds - 1/2 tsp
  • Peanut / Groundnut -20 nos
  • Salt - to taste

PREPARATION METHOD:
  • Heat oil in the pan .
  • Add mustard seeds, red chillies and wait for them to sputter. 
  • Fry channa daal, urad daal, peanut and cashew nut, curry leaves and keep aside.
  • Add green chilies and pearl onion and saute till translucent. 
  • Wash the aval / rice flakes and drain the water from it.
  • Add aval / rice flakes, salt, water and mix well. 
  • Add grated coconut and mix well.
  • Stir for 2 minutes and cook the aval.
  • Turn off the stove and fried seasoning into it and mix well.
Recommended Combination: Aval Upma can be served hot with Tea or Coffee.

Saturday, April 24, 2010

Kinnanappam / Rice Cake


Kinnanappam is a sort of Rice cake cooked in steam.
The main ingredients are grinded boiled rice, coconut and jaggery.

INGREDIENTS:
  • Parboiled Rice- 1 cup
  • Grated coconut – 1½ cup 
  • Cumin seed - pinch
  • Jaggery - ½ cup
  • Ghee - 1tbsp
  • Salt - As reqd


PREPARATION METHOD:
  • Soak rice for atleast 4 hrs.
  • Grind Rice, Coconut and cumin seed to a batter(idli batter consistency).
  • Add Salt, Jaggery and ghee to the batter and mix well.
  • Grease some ghee in a pan (steel plate) and pour the batter into it.
  • Steam it well in an idli steamer for 15 minutes.
  • Remove it from the steamer.
  • Let it cool for sometime and remove from the pan.
Recommended Combination:Kinnanappam can be served with tea or coffee.