Thursday, February 25, 2010

Mango Halwa

Mango Pulp - 3 cups
(I used Nirav mango pulp)
Milk mava - 1 cup (This is optional)
Sugar - 1 cup (You can use 1 1/2 if you need more sweet)
Sooji/Rava - 1/4 cup
Ghee - 6 tbp
Almond - few


In a pan add 1 tsp ghee and fry rava & milk mava and keep aside. In the same pan add the mango pulp and stir well for 2 to 3 minutes on low flame. Then add rava & milk mava and mix thoroughly. When it starts boiling add sugar. After sometime it will start becoming thick, now
add ghee little by little and stir continuously till it is thick like halwa and leaves the sides of the vessel.

when done, transfer into a greased tray & cut it into squares or any other desired shape & decorate with almond.

Note: If you can get riped mangoes, then peel of the skin, cut it into pieces and grind in a mixie for pulp.

Spicy Chicken curry

Chicken – 1lb
Onion - 2
Tomato – 1
Garlic – 5 flakes
Ginger – small piece
Green chilly – 2
Red chilly – 4
Cinnamon Stick - 1
Cloves – 3
Pepper corns – few
Turmeric powder – ½ tsp
Coriander powder – 2tsp
Ground pepper – 1 ½ tbs
Salt to taste, oil for sautéing
Coriander leaves - Few for garnishing

Cut chicken to medium sized pieces, wash & keep aside. Finely chop onion, ginger, Garlic, and slit the green chilly.

Heat oil in a pan, add cinnamon stick, cloves, red chilly, pepper corns & sauté for a minute. Add chopped onion and fry until it changes its color, then add ginger, garlic, green chilly and fry until raw smell goes away.

Then add the washed chicken pieces, all spices & mix well and cover it with lid and allow it to cook, do not add water. When it is half done cut tomato into 4 to 5 pieces and add it this. Finally garnish with cilantro.

Serve hot with steamed rice, chapathi

Saturday, February 13, 2010

Sooji Coconut Ladoo

Preparation time: 20 to 30 mins
Source: Shilpa

Sooji/Rava - 1cup
Coconut - 1cup (grated)
Sugar - 1cup
Water - 1/2 cup
Ghee - 2stp
Cardamom - 1/2 tsp


Heat a heavy bottom pan, add ghee and roast sooji on a low heat, when it starts turning light brown
add coconut & continue to roast, stir continuously.

Mean while boil water and sugar to make syrup. Add the sugar syrup to the roasted sooji & coconut, mix well, when it becomes thick remove from fire

Make small balls, about the size of a table tennis ball. Transfer in a container and refrigerate.

Thursday, February 11, 2010

Mixed Fruit Jam

Apple - 2
Papaya - 1
Grapes(seedless) - 2 cups
Banana - 2
(You can use any fruits - Not juicy fruits)
Sugar - 2 to 3 cups cups ( based on ur taste)
Corn Flour - 1 tsp (Optional)
Essence - 1tsp ( I added pineapple & banana essence)
Wash the fruits well, peel of the skin and cut into pieces. Blend well in a mixie. Grind grapes
separately and filter it to take the juice. Take a large cooking bowl or pan, mix the fruit pulp and
sugar together and allow it to cook.

When it starts boiling you can see the bubbles in the center, then all over the sides. When it starts
becoming thick, mix the corn flour in water - 1/2 tsp & add to this. Cook till you get a thick consistency. Finally add the essence.

When done, allow it to cool and transfer in a container.

Note: You can use preservative if u want

Wednesday, February 10, 2010

Kerala Parotta

Maida - 3 cups
Salt - 1/2 tsp
Oil - 1/2 cup
Water - as required to make the dough

Combine maida, salt and knead with sufficient water to make smooth dough.Cover the dough with wet cloth for 3 to 4 hrs.Pat and knead the dough well for again so that the dough becomes elastic.

Make some 5 or 6 balls with the dough. In a flat surface apply oil & take each portion and flatten it by pressing with your hands, also apply oil when you flatten it. Make it as thin as possible. Now with both your hands make pleats starting from one end. Now holding the other end of the pleated dough roll it into spiral. Repeat the same for each balls.

Now roll each portion like how u roll chapathi. Grease aflat pan or a non stick flat pan. Place a parotta and fry on one side and turn over to cook the other side.

When parotta is done,place them in a flat surface & hold them between your hands & beat the hands together,do not beat them very hard as Parotta might break. This is done to get the layers separated.

You can serve with Egg/Chicken curry, Kuruma, Chicken fry