Thursday, October 31, 2013

Pumpkin Payasam

Pumpkin - 1 cup
Milk - 4 cups milk
Sugar - ½ cup
Ghee - 2 tbs
Sago - ¼ cup
Almond - 2 tsp
Raisin - 2 tsp
Saffron strands - few

Cut the pumpkin into small pieces and pressure cook by using enough water  to cover it and leave it for a  whistle or two  and switch off.  Once the pressure is released, take the pumpkin out and remove the skin and blend it in a blender to fine puree.

Meanwhile soak sago in water for 30 to 45 minutes, wash it and keep aside. Take a pan pour milk into it and bring it to boil, add sago to it and allow it to get cooked, when it becomes translucent, add pumpkin puree and mix well, now add sugar to it and keep stirring for few minutes. When done remove from flame. Fry almond pieces & raisins in ghee and transfer to this. Garnish with saffron strands, allow it to cool and serve.

Wednesday, October 30, 2013

Shrimp/Prawn Biriyani

For shrimp gravy:
Shrimp/ Prawns -1 lb
Onion - 2
Ginger – small piece
Garlic -  10 cloves
Green chili – 7 or 8
Cilantro - handful
Mint leaves - handful
Turmeric powder – ¼ tsp
Red chili powder – 1 tsp
Lemon - half
Salt as required
Oil/ ghee -  3tbs

For rice:
Basmati rice – 2 cups
Water – 2 cups
Cardamom – 4
Aniseed - 3
Pepper corn - ¼ tsp
Oil/ ghee – 1tbs
Salt as required

For garnishing:
Onion - ½ cup finely sliced
Cashew - 2 tsp
Raisin - 2tsp
Saffron color -mixed in milk 3 tbs
Oil/ghee - required oil for frying onion, cashew & raisin
Wash the rice nicely and drain well. Heat 1 tbsp of ghee in a cooking vessel and fry rice for 3 to 5 minutes. Add 4  cups of water, salt and cardamom, aniseed, peppercorn and cook it covered till it is done.
Fry onion, cashew, raisins in ghee/oil and keep aside.

Wash & clean the shrimp nicely & marinate with turmeric, red chili powder, salt & lemon juice for 30 minutes. Heat oil in a pan and fry shrimp and keep aside. Do not deep dry. In the same pan, add sliced onion and saute it, until it starts changing its color,then add ginger, garlic paste & crushed green chili and saute until raw smell goes away.  Now add turmeric, red chili, garam masala,  chopped cilantro & mint leaves, salt & mix well. Then add the fried  shrimp and allow it get cooked on low flame until thick  gravy is formed.

Now take a baking dish, grease with some ghee, spread a layer of rice in the bottom and then shrimp gravy on the top, followed by fried onion. Repeat layering rice, gravy and fried onion. Finally garnish with fried onions, raisins and cashew nuts. Sprinkle saffron color and cover it with an aluminum foil. Preheat Oven to 350 degrees and bake this for 10 minutes.

Yummy biriyani is ready to server........ Serve with raita and pickle


Friday, October 25, 2013

Mango Kesari - Baked version

Semolina/Sooji/ Rava - 1 cup
Mango pulp - 1 cup
Sugar - 1cup
Butter - 1stick
Ghee - ½ tsp
Raisin - few
Almond/ Cashew - few

Take a pan, add ghee and roast semolina on low flame until nice aroma comes. Switch of the flame and keep aside. In the same pan, add mango pulp, sugar and butter and mix well.  Take a baking pan and grease it, transfer the mixed ingredients into the baking pan and bake it at 350 degree for 35 to 40  minutes. Remove from oven and allow it to cool. Garnish with raisins and almond.

Then  mix it well and serve. You can also cut into any desired shapes (square or diamond). I prefer like this.

Tuesday, October 22, 2013

Apple Chammanthi/Chutney

Apple (Green apple) - 1
Coconut - ½  cup grated
Curry leaves -1 or 2 leaves ( do not use more)
Dry red chili -  1 or 2
Shallot - 2  (this is optional)          
Salt to taste

Peel the skin of the apple and cut into small pieces. Coarsely grind apple, grated coconut, shallot, red chili & salt in a blender, do not add water, if required just sprinkle little water and grind.  In the end add curry leaves and pulse it for few seconds, Mix well and serve with rice or dosa.

Friday, October 18, 2013

Shrimp Fry (Simple & Easy way)

Shrimp - 25 to 30 no's (large)
Coconut - ½ cup (grated)
Curry leaves - few
Red chili powder - ½ tsp
Turmeric powder - ¼ tsp
Salt to taste
Oil - 2 tbs

Marinate shrimp with turmeric, red chili powder, salt  & 1tbs oil for 15 to 20 minutes. Heat a pan/kadai by adding remaining 1 tbs oil, add the marinated shrimp to it and fry, when it is half done add grated coconut and mix well, followed by curry leaves and fry for few more minutes. When its done remove and serve with rice.

Wednesday, October 16, 2013

Rosemilk Shake

Milk - 2 cups
Rose milk essence - 2 tbs (i used rooh-afza)
Rose water -  few drops
Vanilla Ice cream - 1 or 2 scoop
Ice cubes - 3

Blend  milk, rosemilk essence, rose water, 1 scoop of ice cream and ice cubes  in a blender. Then pour in a glass  &  add the remaining scoop of ice cream & serve..

Tuesday, October 15, 2013

Orange & Lemon Rasam

Toor dal – ¼ cup
Tomato - 1
Green chili - 2
Ginger – a small piece
Orange juice (fresh) – ½ cup
Lemon juice – 1tbs
Rasam powder – 1 ½ tsp
Cilantro - handful
Asafetida – 1pinch or 2
Mustard seeds – ¼ tsp
Cumin – ¼ tsp
Salt to taste
Ghee – 1 ½ tbs

Pressure cook toor dal until soft and mash it well. Take a cooking bowl add 1 tbs ghee, followed by asafetida, chopped tomatoes, green chilli & ginger and saute for a minute, then add turmeric powder, rasam powder & pour some water and boil it . Simmer and boil for 15 to 20 minutes. Add the pressure cooked water from toor dal to it. Do not boil rasam too much as it will loose its taste, when froth starts forming at the top add  orange & lemon juice to the rasam and switch it off. Heat ½ tbs  of ghee and season the rasam with mustard & cumin seeds. Garnish with cilantro.

Serve with steamed rice. Enjoy the sweet & sour rasam

Monday, October 14, 2013

Almond Chutney

Almond - ½ cup whole
Coconut - ½ cup grated
Green chili - 3 to 4
Curry leaves - 1 twig
Mustard -  ¼ tsp
Urad dal - ¼ tsp
Oil 1 tbs
Salt to taste

Soak the almonds in warm water  for 30 mins or soak it overnight and peel the skin. Put the almonds, ,green chilies  and salt in a blender  & grind it to  fine smooth paste. Heat oil in a pan and do the tempering with mustard, urad and curry leaves. Add it to the chutney and mix it well.

Serve with idli/ dosa.

Thursday, October 10, 2013

Dates Banana Milkshake

Dates – 10 no’s
Banana – ½  of small banana
Milk – 1 ½ cup
Vanilla ice cream – 1 cup

Deseed the dates if needed and  blend all the ingredients together.  Pour into tall glasses , garnish with some chopped dates and serve immediately.

Wednesday, October 9, 2013

Chicken/Kozhi Mappas

Source: From recipe book

Chicken .- 1kg
Onion - 2nos  medium size (chopped)
Tomato - 1small
Green chillies - 2 no's
Ginger - ½ sliced
Garlic - 3 cloves (sliced)
Coconut milk - ½ cup
Coriander powder - 3 tsp
Red chilli powder - 1 ½ tsp
Turmeric powder - ½ tsp
Black pepper - 1tsp (crushed)
Cinnamon stick - 1 crushed
Coconut oil  - 2tbsp
Ghee - 2 tbsp
Curry leaves - 2 springs
salt to taste

Soak the chilli, coriander and turmeric powders together in a little water, use just enough water to soak. Heat oil & ghee together, saute the curry leaves onions, garlic, ginger & green chillies. Add the soaked & crushed spices and fry one minute. Add the tomato & cook a few minutes. Finally put the chicken pieces with salt to taste, stir well and cook covered medium flame. Stir occasionally. If the liquid dries out too early, pour a little boiling water and mix well. Cook till tender, pour the coconut milk. simmer over low flame for five minutes.  Remove from heat.

Serve with steamed rice.

Tuesday, October 8, 2013

Masala stuffed idli

Idli batter
Potato stuffing

For Idli batter
Rice 2 cups
Urad dal -1/2 cup

Wash rice & urad dal nicely and soak it for eight hours and grind it.  Mix batter well and allow it to  ferment  overnight.

For stuffing
Potato - 2 to 3 medium sized
Onion - 1 small (finely chopped)
Green peas - ¼ cup
Turmeric powder - ¼ tps
Red chili powder - ½ tsp
Coriander powder -  2 tsp
Garam masala -  ¼ tps (Optional)
Salt to taste

Boil the potatoes, peel and mash the potatoes and keep it aside.  Add chopped  onions and fry until they change its  color.   Add boiled fresh or frozen peas and fry well.   Add turmeric, red chili powder, salt and mashed potato into it  and give a nice stir and cook it for few minutes.   Add coriander to it and mix properly and keep it aside to cool down.   Make small  sized balls out of the mixture and flatten them and keep aside.

Grease the idli plates with oil and fill it with idli batter until half full. Add one tbs of the prepared stuffing and then add some more batter on top.   Steam cook for 10 minutes or until its cooked nicely.

Serve with chutmey.

Wednesday, October 2, 2013

Coffee Cake

For cake
All purpose flour – 2 cups
Egg – 4 no’s
Butter –  1 ½ stick
Sugar – 1 ½ cup
Milk – ¼ cup
Baking powder – 2 tsp
Salt – a pinch
Oil – 1tsp
Essence – 1 tsp

For Topping
Butter - 1 stick, melted
Brown sugar - 1 cup
Walnut - ¼ cup chopped
Cinnamon powder -1 ½
Flour - ¾ cup

For filling:
Brown sugar -¾ cup
Cinnamon powder - 1 tbs

In small mixing bowl, combine all topping ingredients. Blend  nicely  with fork or hand until crumbly and keep  aside.

Take a large bowl add butter and sugar into it and beat till smooth with cake mixer. Then add eggs and beat until fluffy. Sift flour, baking powder, salt, vanilla essence & milk. Blend all the ingredients to get a smooth batter. 

Pour half of the batter into a greased and floured baking pan. Sprinkle the filling evenly  on top of the batter.  Then spread the remaining batter on top the filling.

 Sprinkle topping crumbs  mixture evenly over batter.
                                     (My son helped me to sprinkle the  filling & topping)
Bake at 375°  for 30 minutes or until cake is  done. Remove the cake from the oven and allow it to cool. Cut into square shapes and serve.