Ingredients :
Egg - 4nos
Milk - 2 glass
Vanilla Essence - few drops
Sugar - to taste or 8 heaped tbs
Custard powder - 2tbs
Method :
Mix the custard powder in 1/2glass of cold milk. Beat the eggs thoroughly. Add sugar to it. Warm up the milk and mix it with custard powder and egg. Stir it well. Add vanilla essence. Take some sugar and water in a pot and heat it. When it is of slight brown colour, remove from the heat and let it cool. Pour the pudding mixture into the dish. Close the dish tightly with a lid. Take some water in a pressure cooker and keep the pudding dish inside. Steam without the weight for 1/2 an hour.
Friday, May 16, 2008
Friday, May 09, 2008
Cochin Fish Fry
Ingredients1) Any Fish - 1 kg
2) Red Chilli Powder - 2 Teaspoon
3) Turmeric Powder - 1 Teaspoon
4) Tamarind or Vinegar- 1/2 Teaspoon
5) Ginger-Garlic Paste- 1/2 Teaspoon
6) Salt - To Taste
7) Coconut oil - To Deep fry Fish
PreparationClean the fish and mix ingredients 2, 3, 4, 5, and 6 well with 2 teaspoon coconut oil. Wrap the paste on fish and keep it for 1 to 2 hours. Then heat the oil in a pan and fry the fish with closing the pan with a lid and serve hot.
2) Red Chilli Powder - 2 Teaspoon
3) Turmeric Powder - 1 Teaspoon
4) Tamarind or Vinegar- 1/2 Teaspoon
5) Ginger-Garlic Paste- 1/2 Teaspoon
6) Salt - To Taste
7) Coconut oil - To Deep fry Fish
PreparationClean the fish and mix ingredients 2, 3, 4, 5, and 6 well with 2 teaspoon coconut oil. Wrap the paste on fish and keep it for 1 to 2 hours. Then heat the oil in a pan and fry the fish with closing the pan with a lid and serve hot.
Thursday, May 08, 2008
Spicy Cuttlefish
Ingredients
500g cuttlefish(cleaned, scored and cut into slices)3 onions }12 red chillies (seeded) } grounded 4 dried chillies (soaked)}corriander leaves (chopped)125g grated coconut( squeezed into milk)oil for fryingSEASONING INGREDIENTSsalt 1 tsp tamarind11/2 tsp sugar
Preparation
10 heat 65 tbsp oil in deep pan. Stir-fry cuttlefish quickly. Remove and drain. Set aside.2) Reduce heat and add grounded paste and fry3) Add cuttlefish and stir half coconut milk.Add on the seasoning ingredients4) pour remaining coconut milk and bring to boil
500g cuttlefish(cleaned, scored and cut into slices)3 onions }12 red chillies (seeded) } grounded 4 dried chillies (soaked)}corriander leaves (chopped)125g grated coconut( squeezed into milk)oil for fryingSEASONING INGREDIENTSsalt 1 tsp tamarind11/2 tsp sugar
Preparation
10 heat 65 tbsp oil in deep pan. Stir-fry cuttlefish quickly. Remove and drain. Set aside.2) Reduce heat and add grounded paste and fry3) Add cuttlefish and stir half coconut milk.Add on the seasoning ingredients4) pour remaining coconut milk and bring to boil
beef cutlet-camarao costeleta
Ingredients
BEEF 1/4 KGMINCED COOKED POTATO 1/2 KGCHOPPED GINGER 1/2 INCHONION CHOPPED LENGTHWISE 2CHOPPED GREEN CHILLIES 4 CURRY LEAVES 1 STALKTURMERIC POWDER 1/2 TSPCHILLI POWDER 1 TSPGARAM MASALA POWDER 1 TSPBREAD CRUMBS 1 CUPBUBBLED EGG WHITE 1/2CUPSALT SUFFICIENT
Preparation
MIX SALT , CHILLI POWDER, AND TURMERIC POWDER WITH BEEF. COOK IT WITH A GLASS OF WATER.WATER MUST GET DRIED UP. THEN MINCE IT IN A MIXER .SAUTE ONION, GREEN CHILLIES, GINGER , AND CURRY LEAVES IN A PAN. ADD COOKED MEAT , MINCED POTATO, GARAM MASALA. PUT OFF THE FIRE. KNEAD IT SOFTLY.MAKE BALLS AND ROLL IT IN A REQUIRED SHAPE.DIP IT IN BUBBLED EGG AND COVER IT WITH BREAD CRUMBS. FRY IT IN A HOT PAN TILL IT GETS BROWN IN COLOR.
BEEF 1/4 KGMINCED COOKED POTATO 1/2 KGCHOPPED GINGER 1/2 INCHONION CHOPPED LENGTHWISE 2CHOPPED GREEN CHILLIES 4 CURRY LEAVES 1 STALKTURMERIC POWDER 1/2 TSPCHILLI POWDER 1 TSPGARAM MASALA POWDER 1 TSPBREAD CRUMBS 1 CUPBUBBLED EGG WHITE 1/2CUPSALT SUFFICIENT
Preparation
MIX SALT , CHILLI POWDER, AND TURMERIC POWDER WITH BEEF. COOK IT WITH A GLASS OF WATER.WATER MUST GET DRIED UP. THEN MINCE IT IN A MIXER .SAUTE ONION, GREEN CHILLIES, GINGER , AND CURRY LEAVES IN A PAN. ADD COOKED MEAT , MINCED POTATO, GARAM MASALA. PUT OFF THE FIRE. KNEAD IT SOFTLY.MAKE BALLS AND ROLL IT IN A REQUIRED SHAPE.DIP IT IN BUBBLED EGG AND COVER IT WITH BREAD CRUMBS. FRY IT IN A HOT PAN TILL IT GETS BROWN IN COLOR.
Kerala chicken
Ingredients: - 500 grams chicken cut into six pieces, 1 medium sized onion, 1 cup grated coconut, 4 garlic flakes, ½ tablespoon coriander powder, ½ tablespoon red chilly powder, ½ tablespoon shredded ginger, 1 big green chilly, ½ teaspoon turmeric powder, 1 red chilly, few curry leaves, 1 tablespoon oil and salt to taste.
HOW TO PREPARE: - Take a pan and heat half the oil. Add the garlic, coriander, red chilly powder and grated coconut. Sauté on a low flame till the coconut becomes a dark brown colour and an aroma begins to rise. Let it cool and then add a little bit of water and make a thick paste. Now heat the remaining oil in the pan. Add the curry leaves, ginger, green chilly and the chopped onion. Sauté till the onions are golden brown. Put in the chicken, turmeric powder, red chilly, 1 cup water and the coconut paste. Stir well and add salt to taste. Cover, simmer and cook for 25 minutes or till the chicken is nice and soft. Garnish with coriander and serve.
HOW TO PREPARE: - Take a pan and heat half the oil. Add the garlic, coriander, red chilly powder and grated coconut. Sauté on a low flame till the coconut becomes a dark brown colour and an aroma begins to rise. Let it cool and then add a little bit of water and make a thick paste. Now heat the remaining oil in the pan. Add the curry leaves, ginger, green chilly and the chopped onion. Sauté till the onions are golden brown. Put in the chicken, turmeric powder, red chilly, 1 cup water and the coconut paste. Stir well and add salt to taste. Cover, simmer and cook for 25 minutes or till the chicken is nice and soft. Garnish with coriander and serve.
Onion chicken
Ingredients : - 500 grams chicken cut into five medium size pieces, 4 medium sized onions cut into roundels, ½ cup curd(yoghurt), ½ cup coriander leaves ground to a paste, 1 teaspoon lemon juice, ½ teaspoon red chilly powder, ½ teaspoon black pepper, ½ teaspoon hot spice mix, ½ teaspoon coriander powder, ½ teaspoon cumin powder, 1 teaspoon ginger garlic paste, 1 green chilly, 1 tomato, 1 tablespoon ghee (clarified butter) and salt to taste.
HOW TO PREPARE : - Finely chop the tomato and green chilly and set it aside. Take the chicken and make slits in all the pieces and put it in a big bowl. Pour the curd and add the coriander paste. Mix it up well and put in the onion rings. Mix everything once again and let it marinate in a pan for an hour. Cover the pan. Then cook the chicken in the same pan for 12 minutes or till the chicken is cooked. Add the ghee and all the remaining ingredients and cook for another 5-7 minutes. The chicken will become soft and well coated with the curry. Garnish with coriander leaves and serve
HOW TO PREPARE : - Finely chop the tomato and green chilly and set it aside. Take the chicken and make slits in all the pieces and put it in a big bowl. Pour the curd and add the coriander paste. Mix it up well and put in the onion rings. Mix everything once again and let it marinate in a pan for an hour. Cover the pan. Then cook the chicken in the same pan for 12 minutes or till the chicken is cooked. Add the ghee and all the remaining ingredients and cook for another 5-7 minutes. The chicken will become soft and well coated with the curry. Garnish with coriander leaves and serve
Cochin Coconut Masala -vegetarian
5 dried red chillies
2 tbsps white poppy seeds
2 tbsps coriander seeds
1 tsp cumin seeds
5 cloves
10 black peppercorns
2 oz dessicated coconut
6 tbsps sunflower oil
1 tsp black mustard seeds
1 tsp cumin seeds
pinch of asafoetida
2 large green chillies, cut in thin strips
1 tsp ground turmeric
12 curry leaves
1 large onion, thinly sliced
1 large sweet potato, cut into chunky chips
2 medium courgettes, cut into chips
9 oz mooli, cut into chips
4 oz okra, cut in half lengthwise
4 oz green beans, trimmed & cut in half
400 ml canned coconut milk
juice of 1 lime
salt
Instructions...
Dry roast the dessicated coconut in a hot pan until just brown.
Dry roast the red chillies, poppy seeds, coriander seeds, cumin seeds, cloves and peppercorns, then grind them all in a spice grinder. Mix with the roasted coconut and a little water to make a paste.
Heat the oil in a large heavy pan. When hot, fry the mustard seeds, cumin seeds, asafoetida,green chillies, turmeric and curry leaves, then add the onion. Fry until the onion is soft. Add the sweet potato and fry for 3 minutes.
Add the spice paste and all the other vegetables, stirring everything for 5 minutes. Then add the coconut milk, reduce the heat and cook until the vegetables are tender, adding a little water if necessary to keep things loose.
Finally, add the lime juice and a little salt to taste.
2 tbsps white poppy seeds
2 tbsps coriander seeds
1 tsp cumin seeds
5 cloves
10 black peppercorns
2 oz dessicated coconut
6 tbsps sunflower oil
1 tsp black mustard seeds
1 tsp cumin seeds
pinch of asafoetida
2 large green chillies, cut in thin strips
1 tsp ground turmeric
12 curry leaves
1 large onion, thinly sliced
1 large sweet potato, cut into chunky chips
2 medium courgettes, cut into chips
9 oz mooli, cut into chips
4 oz okra, cut in half lengthwise
4 oz green beans, trimmed & cut in half
400 ml canned coconut milk
juice of 1 lime
salt
Instructions...
Dry roast the dessicated coconut in a hot pan until just brown.
Dry roast the red chillies, poppy seeds, coriander seeds, cumin seeds, cloves and peppercorns, then grind them all in a spice grinder. Mix with the roasted coconut and a little water to make a paste.
Heat the oil in a large heavy pan. When hot, fry the mustard seeds, cumin seeds, asafoetida,green chillies, turmeric and curry leaves, then add the onion. Fry until the onion is soft. Add the sweet potato and fry for 3 minutes.
Add the spice paste and all the other vegetables, stirring everything for 5 minutes. Then add the coconut milk, reduce the heat and cook until the vegetables are tender, adding a little water if necessary to keep things loose.
Finally, add the lime juice and a little salt to taste.
Friday, May 02, 2008
chicken curry
INGREDIENTS
1 Whole Chicken
1 piece Fresh (3cm) Turmeric (Peeled And Roughly Chopped)
50ml Water
1 teaspoon Peppercorns (Heaped)
6 Green Bird's Eye Chilli's
4 Cloves Garfish (Roughly Chopped)
1 piece Fresh Root Ginger (3cm - Roughly Chopped)
200g Tomatoes (Chopped)
100g Sliced Shallots
3 tablespoons Coriander Leaves (Chopped)
Method
Cut the chicken into twelve pieces and set aside.
Soak the turmeric in about 50ml water for 30 minutes.
Using a mortar and pestle or food processor, grind the turmeric, its soaking liquid, the peppercorns, chillies, garlic, ginger, tomatoes and shallots until they become a smooth paste.
Mix this paste with the chicken in a large pan and simmer for about 20-30 minutes until the chicken is tender.
The sauce should still be quite thin.
Garnish with chopped coriander and serve the curry with a mound of steaming rice.
1 Whole Chicken
1 piece Fresh (3cm) Turmeric (Peeled And Roughly Chopped)
50ml Water
1 teaspoon Peppercorns (Heaped)
6 Green Bird's Eye Chilli's
4 Cloves Garfish (Roughly Chopped)
1 piece Fresh Root Ginger (3cm - Roughly Chopped)
200g Tomatoes (Chopped)
100g Sliced Shallots
3 tablespoons Coriander Leaves (Chopped)
Method
Cut the chicken into twelve pieces and set aside.
Soak the turmeric in about 50ml water for 30 minutes.
Using a mortar and pestle or food processor, grind the turmeric, its soaking liquid, the peppercorns, chillies, garlic, ginger, tomatoes and shallots until they become a smooth paste.
Mix this paste with the chicken in a large pan and simmer for about 20-30 minutes until the chicken is tender.
The sauce should still be quite thin.
Garnish with chopped coriander and serve the curry with a mound of steaming rice.
Fried chicken
Chicken pieces -1 kg
Coriander powder -1.5 tbsp
Chilly powder -1 tbsp
Turmeric powder -1\2 tsp
Ginger paste -2 tsp
Garlic paste -2 tsp
Curd -1.5 tbsp
Lime juice -2 tsp
Salt -to taste
Oil -for frying
Method:
Wash and squeeze the chicken pieces to make them dry. In a vessel, mix together the spice powders, ginger paste, garlic paste, curd, lime juice and salt. Add the chicken pieces and mix well. Keep it aside for an hour. Fry them in oil till golden brown.
Coriander powder -1.5 tbsp
Chilly powder -1 tbsp
Turmeric powder -1\2 tsp
Ginger paste -2 tsp
Garlic paste -2 tsp
Curd -1.5 tbsp
Lime juice -2 tsp
Salt -to taste
Oil -for frying
Method:
Wash and squeeze the chicken pieces to make them dry. In a vessel, mix together the spice powders, ginger paste, garlic paste, curd, lime juice and salt. Add the chicken pieces and mix well. Keep it aside for an hour. Fry them in oil till golden brown.
mathi curry(chala curry)sardinha cozhido
Sardines -10Raw mango -1 small (cut into pieces)Onion -1 small (sliced)Ginger -1″ piece (chopped)Garlic -3 (chopped)Green chillies -2 (slit)Curry leaves -1 sprigGrated coconut -1\2 cupChilli powder -2 tspTurmeric powder -1\2 tspFenugreek powder (uluva podi) -a pinchSalt - to tasteCoconut oil -1 tbsp
Method:
Clean and wash the sardines thoroughly with salt and vinegar. Grind the grated coconut to a fine paste. Heat oil in a pan and add the onions, ginger, garlic, green chillies and curry leaves. Fry till the onions are light brown. Now add the chilli powder, turmeric powder and fenugreek powder. Fry for a few seconds and add the ground coconut paste, salt and 2 cups of water. Cover with a lid. Let it boil. Open the lid and add the sardines. Keep covered and cook till 3\4th done. Now add the mango pieces, cover and cook till the oil starts floating on top.
Method:
Clean and wash the sardines thoroughly with salt and vinegar. Grind the grated coconut to a fine paste. Heat oil in a pan and add the onions, ginger, garlic, green chillies and curry leaves. Fry till the onions are light brown. Now add the chilli powder, turmeric powder and fenugreek powder. Fry for a few seconds and add the ground coconut paste, salt and 2 cups of water. Cover with a lid. Let it boil. Open the lid and add the sardines. Keep covered and cook till 3\4th done. Now add the mango pieces, cover and cook till the oil starts floating on top.
Pachoroo
Raw rice -1 cup
Grated coconut -1 cup
Water -6 cups
Cumin seeds -1 tsp,
crushedSalt -as required
Melted jaggery -as required
Method:
Cook the rice along with 4 cups of water in a pressure cooker for 7 minutes. Grind the coconut to a fine paste. Open the cooker and add the ground coconut paste, salt and 2 cups of water. Mix well and simmer it for about 5 minutes till it is thick. Finally add crushed cumin seeds and mix well. Transfer it to a serving dish and let it cool. Cut it into pieces and serve topped with melted jaggery. It can be served chilled or at room temperature.
Prawns fry
Ingredients:
Prawns -1\2 kg
Onion -1 sliced
Ginger -1″ piece chopped
Green chillies -2 slit
Curry leaves -1 sprig
Chilli powder -1 tsp
Turmeric powder -1 tsp
Kudumpuli -2 small pieces
Coconut pieces -1\4 cup
Water -1\4 cup
Salt -to taste
For frying:
Small onions -5 sliced
Curry leaves -1 sprig
Chilli powder -1 tsp
Coconut oil -2 tbsp
Method:
Cook the prawns along with onions, ginger, curry leaves, green chillies, chilli powder, turmeric powder, coconut pieces,kudampuli,salt and 1\4 cup of water. (If kudampuli is not available, you can add 1 tsp vinegar.) Stir in between and see that the prawns does not stick to the bottom of the pan. Evaporate excess of water and keep aside. In a non stick pan, heat oil and add the small onions and curry leaves. Fry till the onions turn golden brown. Add the chilli powder and fry for few seconds. Then add the cooked prawns. Fry for about 5 minutes. and prawns fry is ready ..
Prawns -1\2 kg
Onion -1 sliced
Ginger -1″ piece chopped
Green chillies -2 slit
Curry leaves -1 sprig
Chilli powder -1 tsp
Turmeric powder -1 tsp
Kudumpuli -2 small pieces
Coconut pieces -1\4 cup
Water -1\4 cup
Salt -to taste
For frying:
Small onions -5 sliced
Curry leaves -1 sprig
Chilli powder -1 tsp
Coconut oil -2 tbsp
Method:
Cook the prawns along with onions, ginger, curry leaves, green chillies, chilli powder, turmeric powder, coconut pieces,kudampuli,salt and 1\4 cup of water. (If kudampuli is not available, you can add 1 tsp vinegar.) Stir in between and see that the prawns does not stick to the bottom of the pan. Evaporate excess of water and keep aside. In a non stick pan, heat oil and add the small onions and curry leaves. Fry till the onions turn golden brown. Add the chilli powder and fry for few seconds. Then add the cooked prawns. Fry for about 5 minutes. and prawns fry is ready ..
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