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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. 



Friday, January 6, 2012

Asparagus Mezhukkupuratti / Asparagus Stir Fry



For Vegetarians Asparagus is a good healthy option to make a variety of dishes. You can make delicious naadan dishes easily using Asparagus.

INGREDIENTS:
  • Asparagus (sliced) - 1 Cup
  • Sliced Onion - 2 tbsp
  • Turmeric powder - ¼ tsp.
  • Crushed Chilly - 1 tsp
  • Salt to taste
  • Oil -2 tbsp

PREPARATION METHOD:
  • Cook asparagus in little water along with turmeric powder and salt.
  • Heat oil in a pan.
  • Add sliced onion and saute a minute.
  • Put the cooked asparagus and crushed chilly into it and fry utill it turns golden brown.
Recommended Combination: Serve hot with Rice.


Thursday, January 5, 2012

Pazham Neyyil Porichathu / Banana Roasted in Ghee




Pazham Neyyil porichathu is a good teatime snack for children. It's very easy to make and ofcourse very delicious that any kid would love it.

INGREDIENTS:
  • Ripe Banana -1 nos
  • Ghee- 1 tsp
  • Sugar-¼ tsp

PREPARATION METHOD:
  • Peel banana and slice it into thin round shape.
  • Heat a frying Pan.
  • Smear the pan with little ghee.
  • Spread the slices and pour ghee on it .
  • Fry both sides to a golden brown colour.
  • Sprinkle sugar on it and serve.



Wednesday, January 4, 2012

Apple chammandi





It is a variety Chammandi. The Sweet and sour taste of Green Apple and the Spicy Chilli results in a good combination.

INGREDIENTS:
  • Green Apple - 1
  • Grated coconut - ½ cup
  • Pearl Onion - 1 no
  • Green Chilly - 3 nos
  • Curry leaves - 2 -3 leaves
  • Salt to taste

PREPARATION METHOD:
  • Peel the Skin of the Apple and cut it into small pieces.
  • Grind all the other ingredients with Apple without using water.
Recommended Combination: Apple Chammandi can be served with Rice or Dosa / Idli.


Tuesday, January 3, 2012

Avocado Chutney



Avocado is a healthy fruit containing fiber, fat and vitamins. We can include Avacado in our food through a variety of simple dishes.

INGREDIENTS:
  • Ripe avocados - 1 big
  • Green chilly - 1 nos
  • Tamarind - 1 gooseberry ball size
  • Pearl Onion - 1 
  • Salt - to taste

PREPARATION METHOD:
  • Cut avocados in half.
  • Remove seed and scoop out avacado from the skin.
  • Grind Avocado, Green Chilly, Tamarind, Pearl Onion and Salt Together. 

Recommended Combination: Chammandi can be served with Chappathi / Dosa / Idli.


Monday, January 2, 2012

Orange Juice



Orange juice is a good refreshing drink with lot of Vitamin C. It helps to maintain the body immunity. Daily consumption of Orange juice helps to reduce cold and fever.

INGREDIENTS: 

  • Orange - 4 nos
  • Sugar - 1 tsp

PREPARATION METHOD:

  • Remove Orange skin.
  • Blend Orange and Sugar smoothly.
  • Pour it into a glass.
  • Now the juice is ready to serve.

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.