myad

Saturday 28 February 2015

Creamy Vegetable (Kerala Style)

Creamy Vegetable (Kerala Style)


Ingredients (3 – 4 servings)

½ cup cauliflower Small pieces
½ cup green peas (fresh or frozen)
½ cup French beans ½ inch piece
½ cup carrot ½ inch piece
¾ cup Milk
1 tbls oil
Salt as per taste
¼ cup fresh cream
2 tbls Coriander leaves finally chopped

For paste

2 medium size onion
1-2 green chillies
1 inch piece ginger
2-3 clove Garlic
2-3 green Cardamom
10-12 Cashew nuts (soaked in water)


Method

Boil the vegetable with enough water till tender, drain the water and keep aside.
Grind the ingredients for masala with 3 to 4 tbsp of water to form a smooth paste, Keep aside.
Heat oil in a pan, add the masala paste and saute till oil separate.
Add the boiled vegetables and saute for few minutes.
Add milk and salt to taste. Bring to a boil and simmer for 5 minutes.
Add cream and mix well. Remove from heat add chopped coriander leaves.
Serve hot with dosa, appam or chapati.

Friday 27 February 2015

Peanut Chat

Peanut Chat

Ingredients(2-3 servings)

1 cup Peanuts
1 medium Onion finally chopped
1 small tomato seeded and chopped
2 tbls Raw Mango, peeled & grated
2 tbls cucumber, peeled and chopped
1 - 2 Green chillies finely chopped
1/2 tsp Red Chilli Powder
1/2 tsp roasted cumin Powder
3/4 tsp chat masala
1 tsp Lemon Juice
2 tbls sev
1 tbls Coriander Leaves, finely chopped
Salt as per taste taste

Method (How to make peanut chat)

Soak the peanuts in enough water for 2 hours.
Pressure cook the peanuts with little salt and water for 3 - 4 whistles.
Drain the water and transfer the peanuts to a bowl.
Add chopped, onion, cucumber, tomato, green chillies, grated mango and mix well.
Add chaat masala, cumin powder, lemon juice and red chilli powder.
Finally add salt and mix well.

Garnish with sev and coriander leaves and serve immediately. 

Thursday 26 February 2015

Coconut Rice

Coconut Rice


Ingredients

2 cup Boiled rice (each grain should be separate)
1 ½  cup Fresh grated coconut
¼ cup cashew nuts
 1 tbls Oil
 1 tsp mustard seeds
 ½ tsp Bengal gram(chana dal)
 2 tbls Black gram (Urad dal)
 2-3 whole red chillies
 1 green chilli slit
 10-12 curry leaves
 a pinch of  Asafoetida (Hing)
 Salt as per taste

Method (How to make coconut rice)

Heat oil in a wok or  pan, add mustard seeds, when it splutters, add channa dal and roast few second, add urad dal and red chillies.
When dal changes color slightly, add green chillies, asafoetida, curry leaves and cashew nuts. Sauté until cashew nuts turn golden brown.

Add grated coconut and sauté for a few minutes. Add cooked rice and salt and mix well and switch off the heat.


Serve hot with any gravy of your choice.

Cabbage Thoran (Cabbage Dry Veg)Kerala Style

Cabbage Thoran (Cabbage Dry Veg)Kerala Style

Ingredients
1 medium sized cabbage
1 medium sized onion  finely chopped
10-12 curry leaves
1 tsp black mustard seeds
1 tsp cumin seeds
a pinch of asafoetida
1 green chili chopped
½ tsp turmeric powder
1 cup fresh grated coconut
1 tbsp coconut oil or any refind oil
salt as per taste

Method (How to make Kerala style Cabbage)
Wash the cabbage and shred or thinly sliced it.
Heat the coconut oil or any oil in a wok add the mustard seed, cumin seeds  and fry till they start crackle, add the chopped onion and  sauté till translucent, add curry leaves, green chillies and sauté for few seconds.
Add turmeric powder and asafoetida, add chopped cabbage and salt and mix well. Cover the wok and let them cook on medium flame till cabbage cook and water evaporate.
Add grated coconut and stir continuously  for 1-2 minutes or till the water dries up fully.
Garnish with coriander leaves and serve the cabbage hot thoran hot with some steamed rice and sambhar or paratha.


Tuesday 24 February 2015

Aviyal (Kerala Authentic Curry)

Aviyal (Kerala Authentic Curry)

Ingredients

for paste
1 cup fresh coconut grated
1 tsp cumin seeds
5-6 curry leaves
3-4 green chillies
1/4 cup water

Other ingredients
1 drumstick cut into 1 ½ inch pieces
½ cup French beans cut into 1 ½ inch pieces
½ cup carrot cut into 1 ½ inch pieces
½ cup red pumpkin cut into 1 ½ inch cubes   
½ cup suran (yam) cut into 1 ½ inch pieces
1 small raw banana cut into 1 ½ inch pieces
1 tsp turmeric
salt as per taste
1 cup fresh beaten curd
5-6 small onion (shallot) peeled

Ingredients for tempering
2 tbsp oil or coconut oil
3-4 whole red chillies
1 tsp mustard seeds
8-10 curry leaves

Method (How to make kerala style aviyal)
           
Cut all the vegetables in the same length
Place them in big vessel along with turmeric powder, salt and sufficient and keep it on fire till vegetables half done.
Grind  grated coconut, cumin seeds, curry leaves, green chillies into a coarse form.
Add paste into the half cooked vegetable and mix well.
Cook for few minutes and add beaten curd and mix well.
Cook till all the water to get evaporate.
In another pan, heat oil or coconut oil.
Add the mustard seeds, curry leaves and broken red chilies
Let them sizzle, when the crackling sound is over, pour the tempering into the avial.
Cover with a lid for 5 minutes and then stir.
Serve the avial with steamed rice.


Monday 23 February 2015

Matar ki Burfi

Matar ki Burfi

Ingredients
1 cup green peas (coarsely ground  Paste)
½ cup milk powder
½ cup dry coconut powder
½ tsp cardamom
½ cup powdered sugar
1 tbls ghee
1 tbls almond slivers for garnishing

Method (How to make green peas burfi)
Heat ghee in a non stick wok, add green peas paste and stir continuously and roast till colour change to light brown.
Add cardamom powder, sugar, milk powder and coconut powder and stir continuously till thick paste.
Grease some ghee on a plate and pour all mixture to the plate and press uniformly. Spread almond slivers and wait for cool down completely.
Cut as desire size and shape and serve.



Friday 20 February 2015

Ram Laddu or Moong Dal Pakode

Ram Laddu or  Moong Dal Pakode

Ingredients
1 cup Green gram skinless (dhuli moong dal)
 ½ cup Bengal gram (chana dal)
¼ cup Black gram skinless (dhuli urad dal)
A pinch of asafoetida
½ tsp red chili powder
2 green chili (chopped)
Salt to taste
2 tsp Ginger grated
1 tblsp chopped green coriander
Oil for deep frying
For serving
Green chutney
Grated reddish
Lemon juice
Black salt

Method (How to make Ram Laddu or moong daal pakode)
Wash the dals and soak them separately with enough water for 3-4 hours. Drain the water and mix all dals grind them in the grinder to make a course paste using some water.   Now put the dal mixture in a large bowl and beat them till the mixture fluffy and light. Now check the fluffiness of mixture put a small ball in the water if it float up to the water it means mixture has perfect.
Now add salt, asafoetida, red chili powder, chopped green coriander, grated ginger and chopped green chilies to the mixture with a light hand.
Fry these balls on medium  flame till they turn golden brown. Take out balls in an absorbent paper.

Now your ram laddu is ready for serving.

Thursday 19 February 2015

Spicy Bean Sprouts and Vegetables rolls

Spicy Bean Sprouts and Vegetables rolls

Ingredients

1 cup bean sprouts (moong)
¼ cup grated carrot
½ cup cauliflower grated
¼ thinly sliced capsicum
¼ cup spring onion chopped
1 large onion finally chopped
1 tsp garlic grated
1 tbls oil
Salt as per taste
1 tsp green chilli chopped
2 tsp chilli sauce
¼ tsp sugar
¼ tsp freshly ground pepper

Other ingredients
5-6 whole wheat chapattis
1 tbls oil

Method (how to make stuffed roll with roti)
For stuffing

Heat the oil in a wok, add the grated garlic and sauté for a few seconds.
Add the onions, green chilli, capsicum, cauliflower, bean sprouts, carrots and sauté on a medium flame for 3-4 minutes.
Add sugar, salt and pepper, chilli sauce and simmer till water evaporated , stirring once in between.
Divide the stuffing into 5-6 equal portions and keep aside.

How to proceed

Place a  chapati on a flat tawa, and spread a portion of the stuffing at one edge and roll it up tightly.
Npw heat a tava and cook the wrap using some oil over it, and cook of medium flame till brown spots appear on all the sides.
Repeat with the remaining ingredients to make all rolls.

Serve hot with sauce of chutney.

Wednesday 18 February 2015

Kalakand

Kalakand

Ingredients
250 grams Fresh paneer (mashed)
200 gram fresh mawa (Khoya) (mashed)
½ cup milk
½ cup fresh cream
1 tbls ghee
200 gram powdered sugar
¼ tsp cardamom powder
2 tsp Pistachio or almonds  slivered  for garnishing

Method(How to make kalakand at home)

 

Heat ghee in a heavy wok and add mashed khoya, paneer, cream, milk and cook for 10-15 minutes stirring continuously or till the mixture thicken and leaves the sides of wok.

 

Add cardamom powder and allow it to cool down.

When it cool down add powdered sugar and mix well.

 

Pour it to the greased plate and let it to set.

Decorate it with pistachios or almond and cut it into squares pieces.

 

Refrigerate it for 2-3 hour. Serve chilled.


 

Tuesday 17 February 2015

Alu Methi Cutlets

Alu Methi Cutlets
Ingredients
1 cup boiled and mashed alu
½ cup chopped methi
1 tsp jeera
2-3 chopped green chilly
1 tsp grated ginger
1 tbls kasuri methi

½ tsp garma masala

¼ cup chopped onion

Salt as per taste

2 tsp oil

½ cup bread crumbs

¼ cup chopped coriander leaves

1 tsp lemon juice

½ tsp chat masala

½ cup maida dissolved in ¾ cup water

Oil for frying

 

Method (How to make alu methi cutlets)

 

Heat oil in a non-stick pan or wok and add the cumin seeds, when it start crackles, add ginger and green chillies sauté for few seconds add chopped onion and sauté for 1 minutes.
Add fenugreek leaves and sauté for few minutes or till water evaporate.
Add mashed alu, dried fenugreek leaves, salt, chat masala, garam masala, and coriander leaves, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously add lemon juice and remove from the heat.
Allow it to cool completely.
When cooled, divide the mixture into 6-8 equal portions.
Shape each portion into a cutlet.
Mix ¾ cup water in maida and make batter. Dip all cutlet in the maida batter and roll them in bread crumbs nicely  from  all sides.
Heat oil in a deep pan or wok and deep fry cutlet till golden colour.

Serve hot with green chutney or tomato sauce.

Monday 16 February 2015

Sweet Corn and Noodles Cutlets

Sweet Corn and Noodles Cutlets
Sweet Corn and Noodles Cutlets
Ingredients

 

1 cup boiled noodles
1/2 cup boiled sweet corn kernels1/2 cup finely chopped spring onion
2 green chillies finally choppedsalt as per taste¼ tsp black pepper powder
1/2 cup grated cheese
½ cup bread crumps
oil for frying 

Method (How to make cutlets)

Coarsely grind the sweet corn kernels.
Combine the noodles, sweet corn kernels, chopped spring onion, green chillies, salt, pepper powder and grated cheese in a bowl and mix well.
Divide the mixture into 6-8 equal portions and shape each portion as a cutlet.
Spread bread crumps in a flat plate and roll the cutlets in bread crumbs till they are evenly coated from both the sides.
Heat oil in a wok deep fry each cutlet on medium flame till it turns golden in colour from all sides.
Serve hot with sauce or green chutney.


Friday 13 February 2015

Eggless Cooker Cake

Eggless Cooker Cake

Ingredients
1 cup  Maida
2 tbls cocoa powder
1 tsp vanilla essence
4 tbls melted butter or refind oil
½ tsp soda bi card
2 tbls powdered sugar
½  cup condensed milk
1 ½ tsp baking powder
¼ cup milk
½  tsp oil for greasing
1 tbls flour for dusting

Method
Mix the maida, soda bi carb, cocoa powder and baking powder and sieve the flour 2-3 times and keep aside.
Now mix condensed milk, powdered sugar, melted butter or oil, vanilla essence, and milk and mix well.
Now slowly mix this mixture into maida mixture and mix well without any lumping.
Now grease a cake tin with oil and dust plain flour all over the tin.
Pour the cake batter in the tin and keep aside.
Place ½ cup salt in a pressure cooker, place the cake tin over it cook on high flame for 5 minutes and cover the cooker with lid but without whistle or rubber and cook for 30 minutes on low  flame.
Allow to cool before opening the lid.
Invert the tin over a wire rack use a knife to loosen the edges of the cake.

Serve immediately or chilled with chocolate sauce, or fresh cream.

Thursday 12 February 2015

Moong daal ke dubki ki kadi

Moong daal ke dubki ki kadi

Ingredients
For kadi
1 cup sour curd
2 tbls Bengal gram flour (besan)
1 tbs ghee
½  tsp turmeric powder
½ tsp fenugreek seeds
A pinch of asafetida
Salt as per taste
For dubki
½ cup yellow moong daal (soaked in water)
1 tbls oil
1 tsp ginger gren chilli paste
½ tsp sugar
A pinch of soda bi carb
Salt as per taste
For tempering
1 tsp ghee
6-8 curry leaves
½ tsp mustard seeds
¼ tsp red chilli powder
2-3 whole red chilli

Method
for kadi
Combine the curds and besan in a deep bowl and whisk well till no lumps remain.
Add 2 cups of water and mix well and keep aside.
Heat the ghee in a kadhai and add the fenugreek seed when the seeds crackle, add the asafoetida and curry leaves saute for a few seconds.
Add the prepared curds-besan-water mixture, mix well and bring to a boil for 2, while stirring continuously.
Reduce the flame and simmer for 10 to 12 minutes, while stirring occasionally.
For dubki
Soak the moong dal in enough Water for 3 to 4 hours. Drain and keep aside.
Blend the moong dal in a mixer to a fine paste.
Transfer the mixture to a deep bowl, add the oil, ginger-green chilli paste, sugar, soda bi-carb and salt and mix well. Keep aside.
Just before serving, bring the kadhi to a boil, add the dapka batter a little at a time using your fingertips to form dumplings and simmer for 5 to 7 minutes till the dapkas starts floating on top of the kadi.
For tempering
Heat the ghee, add mustard seed, whole red chilli and chilli powder and pour over the kadi.

Garnish with coriander and serve hot with roti or steam rice.