100th Recipe - Marble Cake with nuts & Cherries

I would like to express my sincere thanks to all your moral support for accomplishing 100 th recipe in my blog


One year back ,I just begun to share my experience in " my kitchen" with my friends ARYA and SMITHA, later they given an idea to start a blog so that it can be shared with everyone,am sure without their moral supports and inspirations, I couldn't achieve this. Big thanks to them and all my friends  in India,UAE, & other parts of the world.


Requesting you to follow my blog and welcoming your all valuable comments..


So let us celebrate the 100th recipe and HAPPY NEW YEAR with a delicious MARBLE CAKE WITH NUT AND CHERRIES......




     HAPPY NEW YEAR TO ALL OF MY FOLLOWERS AND 
                                        FRIENDS.....

Ingredients


Butter -  150 gm
Powdered Sugar  - 150 gm
Maida  - 150 gm
Baking Powder - 3/4 tsp
Coco Powder - 2 tbs
Egg  - 3
Milk - 80 ml
Vanilla Essence -1 tsp
Nuts -10 -15
Cherries - 10 -15


Preparation


Preheat the oven to 180 degrees .

Grease and flour cake baking tin

Beat butter and sugar very well

When it become soft add and beat egg yolk one bye one

Mix flour with baking powder

Then add flour mix to butter mix and mix it well.

Add milk into it and mix well

Beat egg white seperatly and add to cake mix and mix with a wooden spatula  very slowly

Add essence  ,cherries and nut then mix well.

Take 3/4 of the cake batter and add coco powder.

Take the cake tin and first pour half portion of the white cake batter

Then pour the coco batter...then white  batter.....

Using a knife ,swirl  the  batter , it will give a marble effect. Don't do over swirling

Then bake the cake in preheated oven for 30 to 35 minutes, until an inserted
wooden pick comes out clean.

Prepare the cake 2-3 days before,  then the cake  will become very soft..

Chicken Stuffed Buns

Ingredients

Buns - 6
Chicken -  2 or 3 medium pieces
Chilli Powder  - 1 tsp
Salt - to taste
Onion  - 1 (chopped)
Green Chilly - 1 or 2
Oil - 2 tsp
Garam Masala - 1 pinch
Egg - 1 (beated)

Preparation

Cook the chicken with chilli powder and salt.

Then mince it .

Heat oil in another pan

Fry Onion,green chilly very well.

Then add minced chicken and saute it well.

Then  add garam masala and mix it well and keep it ready

Cut the down portion of the bun and remove the white part inside the buns

Fill it with chicken masala and close it with the down portion of the bun

Then dip it in the egg and dry fry in a pan.(just allow to cook the egg no need to cook extra time)

Stuffed buns are ready .

Courtesy : SajiRa Sultana

Chicken Cutlet

Ingredients

1.Chicken - 500 gm
2.Oil - as required for frying
3.Onion - 2- 3 (chopped)
   Green Chilly  - 2 dessert  spoon  (Chopped)
   Ginger - 2 tsp (chopped)
4.Black Pepper - 1 tsp
   Fennel seeds - 1 pinch
   Cloves -9
   Cinnamon - 1 piece
   Cardamom - 3
5.Vinegar - 2 dessert spoon
   salt - to taste
6.Potato - 1 big (Boiled and crushed)
   Bread white - 1/2 cup (nearly from 4 pieces)
                         soaked in water and squeeze it well
7. Egg yolk - 1
8.Egg white - 1(beated)
9.Bread Powder - as required to dip the cutlet
10.Worcestershire Sauce (Wooster sauce) - 2 dessert Spoon (Optional : This sauce gives an extra fragrance)

Preparation

Cook chicken with 1 tsp chilly powder and salt. Then  mince it and keep it ready.

Make a fine powder of the ingredients no 4

Heat little oil in pan and Saute onion,green chilly,and ginger.

When onion turns into golden colour add chicken and vinegar then Saute well

Before turning off the flame add  4th ingredients and mix it well.

Then add potato ,bread white ,salt and egg yolk and mix it properly.

Then add Worcestershire Sauce (OPTIONAL).

Make cutlet in any shape

Then dip it in the egg white and bread powder

Heat oil in a pan and fry the dipped cutlets.

CORIANDER CHICKEN CURRY ( MY AMMA' S SPECIAL)

Ingredients


Chicken - 1 kg
Onion (thin slices)- 2- 3 Big
Green Chilli(split) - 10 -12 (depends upon spicy)
Garlic(chopped) - 1whole
Ginger (chopped)- 1 inch
Coriander Powder - 4- 5 tbsp
Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Garam Masala - 1 tsp
Curry Leaves - 2 strand
2 nd Coconut Milk  -  2 cup
1 st  Coconut  Milk - 1 cup

Preparation


Heat oil pot

Saute green chilli ,ginger and garlic

Then add onion and fry it get golden brown colour

Then onion mix remove it from the oil and keep it ready

Make a paste of coriander powder,chilli powder, turmeric powder and garam masala by using water.

Add this paste to the remaining  oil and fry this till it turns to small small balls

Then add 2 nd coconut milk and make it boil

Then add chicken in to this and cook till  3/4 of the chicken (not fully cooked)

Then add fried onion chilly mix and make it fully cooked

Last add the 1st coconut milk and make hot (don't allow to boil)

Serve with Appam ,Chapathi  etc......

FONDANT ICING RECIPE

MERRY X MAS TO ALL

Ingredients


1.Gelatin  - 1 tsp
   Water  - 1 ounce
   Liquid glucose
   or                     - 1 dessert spoon
   light corn syurp

2. Glycerine -1/4 tsp
3.Icing Sugar - 400 gm

Preparation


Take sauce pan and mix  with water and  liquid glucose or corn syurp

Then add gelatin in it and melt gelatin by using double boil method.

After that add glycerine and icing sugar  and mix it well and make a soft dough (Add colour if  you want)

This is the dough for fondant icing  ,this batter should keep it  air tightened  container.or close it with cling film.

Then take this dough and press it like chapathi....spread icing sugar all over...

Once it become the size of cake (Above and sides of the cake  spread with whipped cream or royal icing )
Then cover the cake with  fondant icing sheet  and press through hand and make it shape..

Cut off the excess icing around the bottom of the cake..

Then decorate with  cherries and with Whipped cream or royal icing....

Do not refrigerate a cake with fondant icing..(Cake will become harder).Fondant icing keeps a cake fresh for two days in room temperature.

I got this recipe from VANITHA (DEC 1-14 / 2011)(malayalam Magazine).Then we can see so many videos in You Tube about Fondant Icing. I prepared  PINEAPPLE COCONUT CREAM CAKE IN My BLOG And did the Fondant icing)

CARROT RICE

Ingredients


Rice - 2 Cup
Onion  - 2 ( thin Slices)
Carrot  - 3 (grated )
Fried Ground Nuts - 2 tsp
Oil - 2 tsp
Cinnamon  - a small piece
Block Gram - 1 tsp ( Broken)
Cloves - 2 nos
Mustard - 1 tsp
Bengal Gram - 1 tsp
Curry Leaves - 1 strand
Salt -  to taste


FOR MASALA


Coriander Seeds - 1 1/2 tsp
Cumin Seeds - 3/4 tsp
Grated Coconut - 2 tsp
Red Chilly - 4 nos




Preparation


Heat oil in the pot.


Add red chillies,coriander seeds,cumin Seeds and fry till it turns brown


Add grated coconut and remove from the heat


Grind it after it cools down


Grind seperatly, the fried groundnuts coarsely


Cook the rice ( normal basamathi rice cooking) and let it cool.


Heat oil in another pot


Add cloves ,cinnamon.mustard.broken block gram and bengal gram ,fry them


Add curry leaves and chopped onions.


Once the onion is cooked, add the grated carrots.


Fry till the carrots are cooked.


Add rice and fry in a low flame.


Add salt and the ground masala powder.


Mix it well with the rice.


Finally add groundnut powder and remove from the flame


Serve hot with raitha,pappad and pickle.

TAPIOCA and FISH ( KAPPAUM MEENUM)

Ingredients

1.Fish - 250 gm (need to cook with 1 black tamarind (kudumpuli ), 3 green chilli,and little salt, then remove all bones and keep it ready

2.Tapioca -500 gm ( small pieces)

3.Grated coconut - 1 cup
   Smashed red chilli- 2
   Shallots - 3
   Ginger - 1 piece
   Turmeric Powder - 1/2 tsp

4.Coconut oil - 1 dessert spoon
   Mustard  - 1 tsp

5.Onion - 1 (chopped)
   Curry Leaves - 1 strand
   Red Chilly - 2 (split)
   Coconut - 2 dessert Spoon


Preparation


Make a coarse paste of ingredient no 3

Cook tapioca as normal type , then add the coconut paste (paste should cook inside the tapioca about a 3 min)and mix well

Then add fish pieces and mix gently

Heat oil pot

Splutter mustard

Then add onion ,curry leaves , red chilly,and coconut  stir it well
(coconut should fried well)

Then add this mixture to the Tapioca and Fish ..

Serve it Hot.....

Spicy Mixture

Ingredients


Asafoetida (Hing Powder) - 1piece or 1 tsp
Oil -  for frying
Red Chilli - 50 gm
Salt - to taste
Besan Flour - 500 gm
Cornflakes - 1/2 cup
Cashew nut - 20 (broken Pieces)
Gram Peeled(PORI  KADALA)- 50 gm
Groundnut  - 50 gm
Curry Leaves - 3 strand

Preparation


Fry hing in a kadai the add little oil and fry red chilli with salt

Then make a fine powder of redchilli mix

Make a dough (Like idiyappam) with half of the besan flour

Heat oil in the kadai

Press the dough through the idiyappam  mould of a seva press into hot oil and fry it till golden brown

Make a batter (like dosa batter ) with the remaining besan flour ( If you want color boondi divide the batter and add  different color)

Heat oil in the kadai

Using perforated spoon with round holes ,pour the batter into the oil,Shaking the spoon so that the batter drops falls through in pieces.

Use a little of batter at a time (and press through a spoon).Then deep fry the boondi.

Then fry curry leaves,cashewnut,cornflakes and ground nut seperatly.

Heat gram peeled (dry roast )

Mix all the ingredients with red chilli mix little by little( Check the spice and salt if need extra add more)

Spicy Mixture ready

Fruit Nut Pudding

Ingredients

China Grass - 10 gm
Condensed Milk - 1 tin
Milk - 3 tin
Sugar  - 1/2 cup
Apple (Chopped)- 1/2 cup
Pineapple (Chopped) - 1/2 cup
Cashews ( Chopped ) - 1/2 cup
Vanila Essence - 1/2 tsp
Water - 1/2 cup

Preparation


Soak china grass in water  for 30 min ( it will become soft)

Then Double boil the china grass till it melts completely

Boil milk and condensed milk  together

Then add china grass  and mix it well ( If you need more sweet add extra sugar)

Remove from the fire and keep aside

Stir fry apple and pineapple seperalty with 1 tbs spoon of sugar

Take a pudding dish and spread apple ,pineapple and cashews

Pour half of the  milk in it

Once it starts cooling  again spread the fruit nut mix

Pour the remaining milk Mixture

Keep it in Refrigerator  for set the pudding

After set down make it pieces and serve it.

Chicken Piralan

Ingredients

1.Chicken (pieces) -1 kg
   Ginger (long slices) - 2 tsp
   Vinegar - 1dessert spoon
   Salt - to taste
2.Chilly Powder -1 1/2 dessert spoon
   Coriander Powder - 1tsp
   Ginger (long Slices) -1 tsp
   Garlic pods - 6
   Fenugreek - 1 pinch
3.Oil - 3 dessert spoon
4.Mustard - 1 tsp
   Onion -1 cup (thick long slices)
   Turmeric Powder - 1/4 tsp
5.Tomato - 1cup (Thick round slices)
   Green Chilly  - 4 (split)
6.Vinegar - 1 dessert spoon
    Salt - to taste
   Sugar - 1 pinch

Preparation


Cook the chicken with 1st ingredients (1/2 cup stock should keep)

Make a fine paste of the 2nd ingredients

Heat oil in a pot

Splutter mustard seeds

Then add onion and saute it well

Add turmeric powder and saute well

Then remove the onion and keep it a side

Then add tomato and green chilly and stir fry  seperatly and keep it ready

Then add masala paste and chicken pieces to the remaining oil and saute it well.

Add chicken stock ,salt,sugar and vinegar

Make it boil very well till it become semi consistent

Then add fried onion,tomato and green chilly

Make it become hot

Turn off the flame ...Chicken piralan is ready

Wheat Idiyappam

Ingredients

Wheat Idiyappam

Wheat Powder (ATTA) - 2cup
Coconut - 1/2 cup
Water - as required to make the dough
Salt - to taste




Preparation

Take a clean cloth  and keep the atta in it then tied it loosely

Then steam this for 15 min

Then make it to cool down

Now boil  the water in a vessel with adding salt

Then make the dough with the water and atta.

Keep it closed for 5 min

Press it through the idiyappam mould of a seva press

Spread the coconut

And steam it for 10 min

Wheat Idiyyapm is ready

Masala Sardine

Ingredients

Masala Sardine

1.Sardine fish ( Cleaned  and lined) - 500 gm
2.Dry Chilli - 10
   Dry Coriander seeds -3 dessert spoon
   Fenugreek seeds(Dry roasted) -2 pinch
   Pepper - 1 tsp
   Turmeric Powder - 1/2 tsp
3.Shallots -3 dessert spoon (thin Slices)
   Garlic -10
   Ginger -1 tsp (long thin slices)
   Curry Leaves - 1strand
4.Oil -1 dessert spoon
5.Kuduam Puli(Black Tamarind) - 3 pieces(Soaked)
6.Water - 1 cup
   Salt - as required

Preparation

Smash shallot with hand and mix with all the 3 rd ingredients

Smash all 2 nd ingredients using mixer grinder

Mix with 2nd and 3 rd ingredients

Take a pot and add oil in it

Then fill half of the fish in it  and add masala above the fish

Then again  remaining fish and the masala

Add soaked tamarind in between

Add 1 cup of water

And cook the fish

Boil the fish by using high flame then reduce and cook in slow flame

Once the fish covered with  masala  switch off the flame

Serve Hot

POTATO BEEF CURRY

Ingredients



Potato Beef Curry

 Beef - 500 gm
Onion Sliced - 2
Tomation (Chopped)- 2
Potato (thin Slices) - 1
Oil - 3 dessert Spoon
Chilly Powder - 3 tsp

For Masala Paste

Garlic - 10 pods(small)
Ginger - 1 inch piece
Cinnamon -1 piece
Clove- 8
Black Pepper - 2 tsp
Cumin seeds-1/2 tsp
Vinegar - 1dessert spoon

Preparation

Make a fine paste of masala ingredients using vinegar.

Marinate beef with this masala paste for 30 min

Then cook the beef with half glass of water in a cooker

Heat oil in another pot

Add onion,tomato and poato and saute well..

Once its ready remove these to another plate

Add beef (remove water and keep it) to the remaining oil and saute very well and remove to another plate

Then add chilly powder to the remaining oil and saute

Then add Beef stock in to it and boil.

Then add beef and onion mix and make it boil...

Fish Pappas

Ingredients

FIsh Pappas

Fish - 500 gm
Coriander Powder - 1 dessert Spoon
Chilly Powder - 2tsp
Turmeric Powder - 1/4 tsp
Pepper Powder - 1 tsp
Coconut oil - as required
Mustard - 1 tsp
Fenugreek - 2 pinch
Onion - 2 thin Slices
Ginger -1 inch pieces(long thin slices)
Green Chilly (Splits)- 5
Curry Leaves - 2 strand
Water - 1 1/2 cup
Kudumpuli - 4 nos
Salt - as required
Coconut Milk ( thick) - 1cup

Preparation

Make a fine paste of coriander powder ,chilli powder , turmeric powder and pepper powder

Heat oil in a pot and splutter mustard and fenugreek

Then add onion ,ginger ,garlic ,green chilly and curry leaves ,saute it well

After that add the masala paste and saute in low flame

Then add water and kudampuli

Once it starts boiling add fish pieces and make it boil

Once gravy become littile thick add coconut milk and make it hot (Don't Boil)

Shallot Fish Curry

Ingredients

Shallots Fish Curry

Fish - 500 gm
Coconut Oil - as required
Mustard - 1 tsp
Shallots - 1/2 cup  (Make a fine paste (without using water))
Red Chilly Powder Paste - 2 Desert Spoon
Green Chilly - 4
Kudam Puli - 4 piece
Curry Leaves - 2strand
Salt - As required

Preparation

Heat oil in a pot

Spultter Mustard 

Add the shallots paste and saute in slow flame

Then add Chilly paste and green chilly spilts saute in slow flame

Once we can start to see the oil add kudumpuli

Then add fish pieces and cook

add curry leaves before switch off the flame.

Shallots Fish Curry is ready..

Coconut Laddu

Ingredients

Coconut  Laddu

Grated Coconut - 5 cup
Condensed milk - 400 gm( 1 Tin)
Milk Powder - 100 gm
Cardamom powder - 1tsp
Vanila Essence - 3 drops

Preparation

Keep 1/2 cup of grated coconut seperatly.

Mix remaining coconut with condensed milk and milk powder

Keep a heavy bottom kadai in the stove and put coconut mix ingredients.

Heat the kadai and stir continously

Once it become really hot reduce the flame and keep stir for 5 min

Add vanila essence and cardamom powder mix it very well

Then switch off the flame and keep it for, cool down

Once got cool down make small balls and dip it in balanced coconut

Coconut Laddu is ready

Green Chutney

 (For Kebab ,Snacks ,Tandoori Chicken.. etc)

Ingredients

Green Chutney

Pudina Leaves - 1/2 bunch
Coriander Leaves - 1/4 bunch
Onion (Chopped) -1/2
Green Chilly - 1 or 2
Hing powder - a pinch
Garam Masala - 1 tsp
Curd - 1 cup
Salt - to taste







Preparation

Mix and blend all ingredients (except Curd) thoroughly in a mixie to make a paste

Add curd in it and mix well

Green Chutney is ready

Spicy Chicken Kebab

Ingredients


Chicken Kabab


Chicken ( Boneless Chicken breast) - 12 pieces( cubes)
Capsicum - 1 (Cube pieces)
Onion - 1 (Cube Pieces)
Tomato - 1(Cube Pieces)

For Marination

Chilli Powder - 1 tsp
Black Pepper Powder - 1 tsp
Turmeric - 1/2 tsp
Cinnamon - 2 pieces
Cloves - 3
Cardamom - 3
Cumin seeds - 1/2 tsp
Fennel Seeds - 1/2 tsp
Thyme - 1 tsp
Rosemary - 1tsp
Carom Seeds (AYAMODAKAM) - 1tsp
Garlic - 5 pods
Ginger - 1/2 inch piece
Black salt - 1tsp
Salt - to taste
Olive oil - 1tbs

Preparation

Prepare a fine paste of marinating ingredients

Cut the chicken into small cubes , pat dry and marinate with the masala paste for 2 hour.

Marinate the onion ,capsicum and tomato with the chicken

For Grilling  we can use either skewers or  tooth picks

Thread one piece of  each chicken,onion ,capsicum and tomato

Then grill it in Microwave Oven ... I used the option for Kebab (Auto Cook), Or we can grill untill the chicken get cooked.

Serve with green chutney....

Vegetable Upma

Ingredients

Vegetable Upma

Rava (Roasted) - 1 cup
Water - 2 cups
Oil - 3-4 tbsp
Mixed Vegetables - 1 cup (very finely chopped onion, carrot, potato, beans,Tomato)
Curry leaves - a few
Ginger chopped - 1/2 tsp
Green chilli - 2
Hing - a pinch
Turmeric powder - 1/2 tsp (optional)
Mustard Seeds - 1/2 tsp
Urud Dal - 1/2 tsp
Coriander leaves - to garnish

Preparation

Heat 2 tbsp oil in a pan. Add mustard seeds, curry leaves, urud dal, hing, green chilli and ginger.

When mustard seeds crackle, add mixed veggies.

Sprinkle salt and turmeric powder and fry till the veggies turn soft.

Add water and make it boil ( add extra salt if required)

Then gradually add rava in it and stir continuously

Simmer and cook for 5 minutes.

Garnish with coriander leaves.

Serve hot with Kadala Curry or sambar.

Tomato Chicken Fry

Ingredients

Tomato Chicken Fry

Chicken - 500 gm
Red Chilli Powder - 3 tsp
Ginger - 1 piece
Tomato - 1 small
Green Chilli - 2 nos
Coriander Leaves - 1/4 cup
Mint Leaves - 1/4 cup
Rice Powder - 1/4 cup
Oil - For Frying
Salt  - to taste


Preparation

Grind Red chilli powder,ginger,garlic,green chilli ,chopped tomato,coriander leaves ,mint leaves and salt to a fine paste

Mix this paste with rice powder

Marinate the chicken with this combined paste  for  1 - 2 hr

Then deep fry in the oil

Smisum Pulav (Coconut Veg Pulav)

The name of this pulav is dedicated to my friends SMITHA and SUMI

Ingredients


SmiSum Pulav


Rice- 2cup
Onion - 2(thin slices)
Cauliflower ( smal pieces)- 1/2 cup
Beans ( 1 inch Pieces)-  1/2 cup
Carrot ( small Pieces) - 1/2 cup
Cabbage ( small pieces)- 1/2 cup
Ghee - 4 tbs
Cloves - 4 nos
Cinnamon - 2 pieces
Cardamom - 5 nos
Ginger paste - 1 tsp
Garlic Paste - 1 tsp
Red Chilli powder - 1 tsp
Green Chilli - 3( Chopped)
Bay Leaf - 2 nos
Coriander leaves -  1/4 cup(Chopped )
Mint Leaves - 1/4 cup(chopped)
Coconut milk - 4 Cup ( Medium Thick)
Salt - to taste


Preparation

Heat Ghee in  the cooking pot

Splutter cinnamon, cardamom,cloves and bay leaves

Once the smell comes add onion and saute till it gets light brown colour

Then add ginger and garlic paste  saute for 2 min

Then Add Rice (SOAKED for 30min Then DRAIN it for 10 min) and saute for 5 min

Add vegetables , green chillies, red chilli powder and salt then saute for 2 min

Then add coriander leaves , mint leaves 

Add Coconut milk and close with a lid

Cook the rice about to 15 min in medium flame ( depends upon the rice)

SMISUM Pulavu is Ready

TOMATO FISH

Ingredients

Tomato Fish

Fish ( Cut it into pieces) - 500 gm
Tomato  (Big Pieces) - 2 big
Chilli Powder - 2 tsp
Coriander Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Cumin Powder (Roasted) - 1/4 tsp
Fenugreek Powder - 1/4 tsp
Shallots - 6 nos ( chopp it into long pieces)
Ginger  (chopped) - 2 tsp
Oil - 2 tbs
Green Chilly - 2 nos
Salt -   to taste
Curry Leaves  - 2 strand
Coconut milk - 3/4 cup(Concentrated Milk)
Water  - 1 cup


Preparation

Grind tomato,chilly powder,coriander powder,tumeric powder and cumin powder to a fine paste

Heat oil in a pan  and saute shallots,green chilli and ginger for 5 min

Then add grounded masala paste into the pan and saute untill the oil appears

Then  add 1 cup of water and make it boil

When the boil bubbles come add  fish pieces, fenugreek powder and salt

Close the pan with a lid and cook in medium flame.

When the gravy becomes thick add coconut milk and curry leaves.

Make the gravy should be thick.Turn off the flame

BEEF FRY / BEEF ULARTHIYATHU (KOTTAYAM STYLE )

Ingredients

Beef  - 500 gm
Onions -  1 (chopped)
Green chilly(split) - 4 nos
Ginger - 1 inch piece (chopped)
Garlic - 5 pods (chopped)
Tomatoes - 1 nos (chopped)
Turmeric powder - 1/2 tsp
Lemon juice - 1/4 lemon

For Grinding ( Garam Masala)
Bay leaves(Karuga/Vazhana ela) - 1 1/2 nos
Cinnamom(Karugapatta) - 1 piece
Cardamom(Elakka) - 3 nos
Cloves(Grambu) - 3 nos
Fennel(Perum Jeerakam) - 1 tsp
Black pepper seeds - 10 nos



Coconut oil - 5 tbs
Onion - 1 (Chopped)
Fresh coconut half sliced into small pieces called `kotthu`
Curry leaves - 4 stems
Salt - As reqd
Mustard seeds - A pinch
Powdered black pepper - 1 tbs


Preparation

Prepare garam masala by grinding together bay leaves, cinnamom, cardamom, cloves, black pepper seeds and fennel.

Cook the beef with all the other ingredients including garam masala(onion 1)

Add salt and keep it in cooker without using water (if water required add only 1/4 cup) once the beef cooked (depends upon the beef 1 or 2 whistle in medium flame)

After opening the cooker continue cooking for drying the beef ( all water content should go) . Set this aside.

Heat coconut oil in a frying pan and add a pinch of mustard seeds and allow them to break in the hot oil.

Add 1 chopped onions and saute` till brown.

Add curry leaves and coconut `kothu` and saute` till brown.

Add the previously prepared beef and powdered black pepper.

Stir in gentle heat until it gets dark colour.



BEEF FRY



Chilly Beef

Ingredients


Chilly Beef


Beef - 500gm
Onion -2 (long thin slices)
Green chilly - 2 (chopped)
Red chilly powder - 2 tsp
Turmeric powder - 1 tsp
Cumin powder - 1 tsp
Tamarind - 1 small lime size
Garlic - 3 pods
Ginger paste - 1 tsp
Coriander leaves(chopped) - 2 tbs
Curry leaves - 1 stem
Ghee - 3 tbs
Salt - to taste

Preparation

Soak tamarind in 2 tbs of water

Heat ghee in a pan

Sauté onion,garlic,green chilly till it turns to brown color

Reduce the flame and add cumin powder,chilly powder,turmeric powder ,ginger paste and salt

Mix it very well then close with a lid

Cook it for 5 min in slow flame

Then add small pieces of beef and cook very well in slow flame

Once the beef cooked well add squeezed tamarind water and make it boil

Add coriander leaves and curry leaves, make it boil

Once the gravy become thick, Then turn off the flame

TOMATO PANEER

Tomato Paneer

Ingredients

Paneer - 1 cup
Onion - 2 medium (chopped Finely)
Ginger Paste - 1 tsp
Garlic  Paste - 1 tsp
Pepper Powder -  1 tbs
Tumeric Powder - 1/4 tsp
Tomato paste - 1 big
Tomato Sauce - 3 tbs
 Sugar - 1/2 tbs
Salt - to taste
Coriander Leaves - 1/4 cup
Water - 1 cup
Oil - 2 tbs

Preparation


Heat oil in pan  and saute onion till it turns to light brown colour

Then add ginger garlic paste and saute  for 2 min

Add tomato paste and saute very well

Once oil appears from this gravy add  tumeric powder.

Add water ,pepper powder,sugar, salt, and tomato sauce and make it boil

When it start boils add paneer cubes and cook for 10 min in slow flame

when the gravy become thick add coriander leaves  and turn off the flame

Note ::: This curry is a sweetish curry... suitable for chappthi and nan

CASHEW CHICKEN

Ingredients

Cashew Chicken

1.Chicken – 500 gm, cut into medium size pieces

2.To grind:

Kashmiri chilli powder – 1 tbsp
Coriander powder – 1 tbsp
Turmeric powder – 1/4 tsp
Garlic chopped – 3 tsp
Ginger chopped – 2 tsp
Pepper powder – 1/2 tsp
Cloves – 4
Cardamom – 2
Cinnamon – a small stick
Fennel seeds (perumjeerakam) – 1/2 tsp
Poppy seeds (kashakasha) – 1/2 tsp

3.For Masala

Onion – 3 medium, finely sliced
Small onion (shallots) – 6, finely sliced
Tomato – 1, chopped
Non-sour yogurt (pulikkatha thairu)- 1/4 cup

4.Boiling water – 3/4 cup

5.Thick coconut milk – 1/2 cup

6.Cashew paste – 2 tbsp

Preparation

Grind the ingredients (number 2) listed under ‘to grind’ label, with 2 tbsp water, to a fine paste.

Take half of the ground paste & apply to the cleaned chicken pieces. Add salt also to the marinated
chicken & keep it aside for half an hour.

Meanwhile heat oil in a pan & add sliced onions & salt. Cook till it becomes golden brown in color.

Remove half of the cooked onions to another plate & keep it aside.

Add small onions to the onions in the cooking pan. Cook for a few minutes.

Add tomato & cook till it becomes soft.

Add non sour yogurt to this & mix well.

Add remaining half of the ground masala & fry it till the oil starts appearing.

Add marinated chicken pieces to this & mix well.

Add 3/4 cup of boiling water & cover & cook the chicken

Add cashew paste & the kept aside cooked onions to thick coconut milk. Stir well.

When the chicken is almost cooked, add coconut milk mixture to the curry.

Cook till the gravy becomes thick & the chicken pieces are coated well with the masala.

Serve hot with pulao/ghee rice/appam/roti /nan etc;

TAVA NAN

INGREDIENTS

TAVA NAN

 

All-purpose flour (Maida) - 5cup

Yeast - 1 1/2 tsp

Baking Powder - 1/2 tsp

Milk - 1 cup

Yogurt - 2 tsp

Sugar - 1/4 cup

Salt - 1 tsp

Butter - 100gm

Egg - 1

 

 PREPARATION

 

Dissolve the yeast & sugar in 4 tbs of  warm milk and curd. Leave it covered for 10 minutes or until frothy.

Mix all other ingredients with fermented yeast  &make a dough. 

 

Cover the bowl & leave it in a warm place for about 3 hours or until the dough doubles.

 

Punch the dough with your knuckle to its original size. Punching the dough helps to distribute the air bubbles all through the dough.

 

Make the dough into equal sized balls (bigger than chapati dough). If the dough sticks, dip your finger into the dry flour to make the balls & roll it into a circle or tear drop shape.

 

Heat an Iron pan or a heavy bottomed pan (for even heat distribution) with lid on for five minutes or till it smokes a bit.

 

Put NAN  on it, and let it cook for about 1 minute (The top should just start to look dry and small bubbles should just start to form). Turn and cook the second side for 2 3 minutes until bubbles form. Turn again and cook the rest side pressed lightly with a towel. It should puff . Serve warm.

KARIMEEN FRY (PEARL SPOT FRY)

Ingredients

Karimeen Fry

Karimeen (Pearl Spot) - 2

Lemon Juice - 1 tbs

Shallots -1

Pepper -1 tbs

Garlic -5 pods

Red Chilly -5

Salt - to taste

Oil - as required


Preparation

Marinate the Fish in lemon juice for 15 min

Make a fine paste of  shallots,pepper,garlic,red chilly and salt

Then marinate the fish again with masala paste for  2hr.

Heat oil in pan and fry fish  in medium  flame.

Karimeen  Fry

PANEER MIX VEG BIRIYANI

Ingredients

Paneer Mix Veg Biriyani



Basmathi Rice  -2 cup

Carrot - 1 (Grated)

Beans  - 10 (Chop it into small thin pieces)

Cabbage - 1 small piece( grated)

Paneer - 15 medium pieces (Grated)

Potato - 1 small( grated)

Onion -1(Long Slices)

Ginger garlic paste- 1 tsp

Tomato -1

Ghee -3 tsp

Cloves - 4

Cardamom -3

Cinnamon -2

Fennel seeds -1tsp

Vegetable Masala ( I used Eastern) - 2tsp
Cashewnut -10

Raisins -10

Salt -as required

Water -4 cup

Preparation

Keep the rice in the water for soaking(30min), then drain it(10min).

Heat  2 tsp of  ghee in a vessel

Put Cardamom, Cinnamon,Cloves,Fennel seed  in it

Add chopped onion and stir well

Add  garlic&ginger paste in it saute well

Add all vegetables and paneer, saute for  5 min

Add  chopped tomato and vegetable masala ,stir for 2 min

Add rice and saute for 5 min

Then add 4 glass of water & salt in it ,make it boil

Keep it for 15 min in medium flame (till rice gets cooked)

Add fried Cashewnut & raisins  in it.

Serve with Raitha

POTATO MANGO CURRY

Ingredients



Potato Mango Curry



 

Potato - 1 ( Cut it into small pieces)

Mango - 1/2 ( depends upon the sour,( Cut it into small pieces))

Salt - as required

Coriander Powder - 1 tsp

Oil - 2 tsp

Mustard - 1 tsp

Curry Leaves - 1 strip

Red Chilly - 3

 

For Grinding

 

Coconut - 1/2 cup

Shallots- 5

Ginger - 1 small piece

Red Chilly Powder - 2 tsp

Turmeric Powder - 1/4 tsp

 

 Grind these ingredients to a very fine paste

 

 

Preparation

 

 Cook potato and mango with coriander powder  and salt in enough water

 

 Then add coconut paste and make it boil

 

 Heat oil in a pan and splutter mustard , curry leaves and red chilly

 then pour it into the curry.

 

 Potato Mango Curry is  ready

 

 

Potato Mango Curry