Bride's Pudding

Ingredients:

• Condensed Milk 1 tin
• Vanilla essence 1 tsp
• Gelatin 1 tbsp
• Milk 2 cup
• Water 2 tbsp

Mix together milk and condensed milk. Stir it continuously till it turns thick. Remove from heat and keep it aside. Soften gelatin in 2 tbsp cold water and double boil it. Add gelatin and vanilla essence into the milk and mix well. After cooling down, keep it refrigerated for 2 to 4 hrs until completely set.

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Tomato Rice

Ingredients:

• Basmati Rice 1/4 kg
• Tomato 6 small
• Onion 3 small
• Sambar pdr 1 to 2 tsp
• Black gram 1tbsp
• Mustard seeds
• Oil
• Salt

Clean the rice and soak it for 1/2 hour. Cook it and keep it aside. Chop the tomato and onion. Heat oil in a pan and add mustard and black gram. When it starts spluttering, add onion and saute well. When it turns brown, add salt and tomato. Add sambar pdr into it and saute well. Add the rice and mix well.

Courtesy : Vanitha Magazine

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Ginger Chicken

Ingredients:

• Boneless Chicken 1/2 kg
• Ginger paste 1 1/2 tsp
• Onion 2 nos
• Tomato 1 no
• Dry red chilly 3 to 4
• Garlic pods 1 to 2
• Turmeric powder 1/2 tsp
• Chilly powder 2 tsp
• Mustard seeds
• Cinnamon stick 2 to 3
• Aniseed(perinjeerakam) 1/4 tsp
• Curry leaves
• Water

Marinate the chicken with ginger paste, turmeric pdr and salt and keep it refrigerated for 4 hrs. Heat oil in a pan and add mustard seeds. When it starts spluttering, add dry chilly and garlic and roast it in medium flame. Add cinnamon sticks, aniseed and onion and fry it till it turns light brown. Add turmeric pdr, chilly pdr and salt and saute well. Add tomato pieces to it. Add chicken and mix well. Add sufficient water to it and cook well.

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Icy Mango Shake

Ingredients:

• Mango pulp 2 cup
• Chilled milk 1 cup
• Ice cubes 3 to 4
• Sugar 1 to 2 tbsp

Blend mango pulp, milk, ice cubes and sugar together in a blender. Blend well to make thick shake.

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Chicken Tikka Masala

Ingredients:

• Chicken 1/2 kg
• Onion 2 medium
• Tomato 1 medium
• Ginger 1/4 tsp(chopped)
• Garlic 1/2 tsp(chopped)
• Curd 2 tbsp
• Ginger paste 1/4 tsp
• Garlic paste 1/4 tsp
• Lime juice 2 tsp
• Garam masala 1/4 tsp
• Chilly powder 2 tsp
• Pepper powder 1/4 tsp
• Coconut milk 1/2 cup( thick)
• Salt
• Oil

Clean and cut chicken into small pieces. Marinate the chicken with ginger-garlic paste, curd, lime juice and salt for 1/2 to 1 hour. Heat oil in a pan and shallow fry the chicken. Add sliced onion, ginger, garlic and tomato into the same oil and saute well until the onion turns light brown colour. Add the 3 powders and salt into it and mix well. After cooling down grind it into a fine paste using thick coconut milk. Transfer this paste into a kadai and saute well. Add the chicken pieces and little water into this gravy and cook well.

Courtesy : Eastern Cookery Show ( Asianet)

The snap from this post is one of my final entry to the Magnificent Click Contest 2009.

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Chemmeen(Shrimp) Cutlet

Ingredients:

• Shrimp 2 cup
• Onion ½ to ¾ cup
• Chilly 1 to 2
• Ginger 1/2 tsp
• Garlic ½ tsp
• Pepper pdr ¼ tsp
• Chilly pdr ¼ tsp
• Vinegar ½ tsp
• Fresh bread slices 3 to 4
• Egg 1
• Oil

Clean the shrimp and cook it with salt, vinegar and ginger. Mince it well. Heat oil in a pan and add chopped onion, chilly, ginger, garlic, chilly pdr and saute well. Add the minced shrimp and saute well till it turns dry. Separate the egg white and yolk. After cooling down, add salt and egg yolk. Mix well. Make bread crumbs from fresh bread by using a chopper or food processor. Then make the cutlets, dip it in egg white and coat it with bread crumbs. Fry it in oil.

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Cherupayar( Moong Dal )Dosa

Ingredients

• Cooked cherupayar 1 cup
• Dosa batter 2 cup
• Onion 1 med chopped
• Grated carrot 1/4 cup
• Chilly 1
• Corriander leaves 2 tsp
• Pepper pdr 1/4 tsp
• Water as rqrd
• Salt
• Oil

Clean and soak the cherupayar (moong dal) for 4 hours.Cook it well and grind it into a fine paste. Mix this paste with dosa batter. Add all other ingredients into this and mix well. Make fine dosa with this batter.

Courtesy : Vanitha Magazine

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Banana Milk Shake

Ingredients:

• Banana 1
• Cold milk 1/2 cup
• Vanilla essence 1/4 tsp
• Sugar 1/2 to 1 tsp
• Ice cubes 3 to 4

Cut the banana into medium pieces. Mix all the other ingredients in a blender. Add 3 to 4 ice cubes and blend well to make thick shake.

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Tindly (Kovakka) Fry

Ingredients:

• Kovakka 1/4 kg
• Onion 1medium
• Chilly 1 to 2
• Curry leaves
• Chilly pdr 1 1/2 tsp
• Pepper pdr 1/4 tsp
• Vinegar 1/2 tsp
• Garam masala pdr 1/4 tsp
• Turmeric pdr 1/2 tsp
• Oil

Clean and cut the kovakka into large piece. Marinate the kovakka with turmeric pdr, chilly pdr, pepper pdr, salt and vinegar for 10 to 15 minutes. Fry it well and keep it aside. Slice the onion and chilly into thin pieces. Heat oil in a pan and add onion, chilly and curry leaves. Add little turmeric pdr, garam masala and salt into it and saute well. When it turns brown add the fried kovakka into it and mix well.

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Chettinad Pepper Chicken

Ingredients:

• Chicken 1/2 kg
• Garlic 1 tsp chopped
• Ginger 3 to 4 chopped
• Pepper pdr 1 1/2 tsp
• Coconut 3/4 to 1 cup
• Turmeric pdr 1/4 tsp
• Corriander pdr 1/2 tsp
• Chicken masala 1/2 tsp
• Onion 1 medium
• Clove 2 to 4 no
• Cinnamon sticks few
• Mustard seeds
• Curry leaves
• Oil
• Ghee 2 tbsp
• Water
• Salt

Clean and cut the chicken into medium pieces. Grind together ginger, garlic, pepper and coconut into a thick paste. Heat oil in a kadai and add cloves, cinnamon, onion and roast well. Then add salt, turmeric pdr, chicken masala and corriander pdr and mix well. Add coconut mixture into it and saute well. Add chicken and little water into it and cook it in medium flame. Heat ghee in a pan and add mustard seeds. When it starts spluttering add curry leaves and chicken and mix well.

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Sukhiyan

Ingredients:

• (Moong Dal 1/2 kg
• Coconut  2 cups
• Jaggery 1/4 k/g
• Ghee 2 tsp
• Cardamom pdr 1 tsp
• Maida 1 cup
• Water as rqrd
• Salt

Wash the moong dal and cook well. Do not overcook it. Add a little water to the jaggery and mix well. Then filter out the liquid jiggery to remove the stone particles. Transfer it to a kadai and boil it. When it starts thickening, add coconut and cardamom pdr and mix well. Add the cooked moong dal and ghee to it and sauté well till it becomes thick and dry. Remove from heat. Allow it to cool. Mix together water, maida and salt. Make it into a thick batter. Make small balls from the moong dal mixture, dip it in the batter and fry well.

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Beef Cutlet

Ingredients:

• Beef 1 kg
• Potato 1/2 kg
• Onion 1/2 kg
• Chilly 7 to 8
• Ginger 2 big pieces
• Garlic 3 to 4 pods
• Curry leaves
• Pepper pdr 2 tsp
• Garam Masala 1/2 to 1 tsp
• Bread crumbs from fresh bread
• Egg 2
• Oil
• Salt

Clean and cut the beef into big pieces. Cook the beef (in pressure cooker) with salt, pepper pdr and turmeric pdr till it turns tender. After cooling down, mince the beef. Cook the potatoes, peel the skin, mash them and keep it aside. Chop the onion, ginger, garlic, curry leaves and chilly well. Heat oil in a kadai. Add the chopped vegetables and sauté well till it becomes dry. Add the minced beef, salt, turmeric pdr, garam masala, and pepper pdr and sauté well for a few minutes and keep it aside. After cooling down the mixture, add the mashed potato into the beef and mix well. Beat the egg well. Make bread crumbs from fresh bread by using a chopper or food processor. Then make the cutlets, dip it in egg and coat it with bread crumbs. Fry it in oil.

[Fresh bread crumbs are better than the ready-made bread crumbs as it make the cutlet more crispy and will prevent it from being over fried.]

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Bread Pudding

Ingredients:

For pudding:

• Bread 3 slices
• Milk 1 cup
• Sugar 3 tbsp
• Vanilla essence 1tsp
• Nuts 2 tbsp chopped
• Raisins 1 tbsp
• Nutmeg pdr 1 tbsp
• Egg 1

For topping:

• Egg white of 1 egg
• Pwdrd sugar 2 tsp
• Lemon juice 1 1/2 to 2 tsp

Remove the brown part of the bread and cut the white portion into small pieces. Boil the milk and remove from fire. Add the bread into it and keep it aside. After cooling down, mix the mixture well using a big spoon. Beat 1 full egg and add into it. Add sugar, nutmeg (grated), nuts, raisins and vanilla essence. Mix well and transfer it into a bowl. Steam it for 15 to 20 mins. Keep it aside. After cooling down, keep it refrigerated.

Separate the egg white. Beat the egg white first in medium speed then beat it in high speed till it turns thick and fluffy like whipped cream. Add powdered sugar and lemon juice. Beat it in high speed for another couple of minutes. Keep it in the refrigerator so that it remains in the whipped cream texture. Care should be taken so as not to freeze it and hardens. Take out the egg white mixture from the refrigerator only when it ready to be served, else it will melt off. Then spread the egg white mixture on the top of the pudding and garnish it with nuts and raisins.

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Ellum Kappayum

Ingredients:

• Tapioca 1kg
• Beef with bone 1/2 kg
• Coconut 2 1/2 cup
• Onion 1big (sliced)
• Chilly 2 to 3
• Garlic( chopped)
• Ginger(chopped)
• Vinegar 1 tbsp
• Corriander pdr 2 tbsp
• Chilly pdr 2 tsp
• Turmeric pdr 1/2 tsp
• Garam masala 1/2 tsp
• Curry leaves
• Mustard
• Water
• Salt
• Oil

Peel the skin of the tapioca. Wash and cut the tapioca into small pieces. Cook it in boiling water. When it turns tender add salt and remove from fire (do not boil after adding salt as it will tend to become hard). Drain off the water and keep it aside.

Clean and cut the beef into small pieces. Roast turmeric pdr, chilly pdr, coriander pdr and garam masala well. Use more chilly and coriander pdr than you would while making beef curry. Add the roasted pdr and the rest of the ingredients into the beef (onion to salt) and cook well till it turns soft. Keep it aside.

Grind together coconut, onion, chilly, turmeric and a little corriander pdr. Add the cooked beef into the tapioca and mix well. Add the coconut mix into the tapioca and cook for another couple of minutes and mix well. Heat oil in a pan and add curry leaves and mustard. When it splutters, add red chilly and pour it into the tapioca.

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Kudampuliyitta Chemmeen(Prawns)

Ingredients:

• Prawns 1/2 kg
• Onion 1 big(sliced)
• Ginger 1 big piece (finelly chopped)
• Garlic 5 to 6 pods(finelly chopped)
• Coconut flakes 1/4 cup
• Chilly pdr 1 1/2tbsp
• Corriander pdr 1/2 to 3/4 tsp
• Turmeric pdr 1/4 tsp
• Kudampuli 3 no
• Curry leaves
• Mustard seeds
• Water as rqd
• Salt
• Oil

Clean and wash the prawns. Add the onion(1/4 cup), ginger, garlic and coconut flakes. Add all the powders, curry leaves and kudampuli (wash the kudampuli well). Add little water and cook it for 10 to 15 mins. Heat oil in a kadai and add mustard. When it splutters, add rest of the onion and saute well. When it turns golden brown, add the cooked prawns into it and saute well.

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Sweet Boondhi

Ingredients:

• Besan flour 1cup
• Baking pdr 1 pinch
• Ghee 2 tsp
• Powdered Sugar 5 tsp
• Cardamom pdr 1/2 tsp
• Water as rqd
• Oil

Sieve together besan and baking pdr. Add ghee to the above mixture and make a fine paste by adding water. Heat oil in a kadai. Pour the paste slowly through a perforated spoon. Fry it as small crispy balls. Spread the fried boondhi on a paper napkin to remove the extra oil from it. Mix the sugar and cardamom pdr. Sprinkle the sugar mixture over the boondhi and mix well.

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Bulgarian Ice Cream

[This is an international dessert which can be served hot or cold.]

Ingredients:

• Egg white (of 1 egg)
• Sugar 3 tsp
• Vanilla essence 1/2 tsp

Separate the egg white. Beat the egg white well till it turns thick and fluffy (creamy white mixture). Add sugar and vanilla essence. Beat for another couple of minutes. Coat the inside of the bowl with butter so that it forms a non-stick layer. Transfer the beaten mixture into the bowl. Then steam it for 10 minutes (like you steam idly). Garnish it with chocolate syrup and nuts. This can be served hot or cold.

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Ethappazham (Banana) Pulissery

Ingredients:

• Ripe Banana 2
• Curd 2 cup
• Shallots 1/4 cup 
• Chilly 3 to 4
• Coconut 1/2 cup
• Garlic pods 1
• Cumin seeds 1/4 tsp
• Turmeric pdr 1/4 tsp
• Dry red chilly 3
• Fenugreek seeds
• Mustard seeds
• Curry leaves
• Salt
• Oil

Peel the banana skin and cut into medium round pieces. Cook it with little water, turmeric pdr, chilly, curry leaves, salt and sliced shallots. Keep it aside. Grind together coconut, chilly, shallots, cumin seeds, garlic and turmeric pdr along with curd. Add this paste into the banana. Mix well and keep stiring till it becomes warm. Heat oil in a pan, and add mustard seeds and fenugreek seeds. When it starts spluttering add sliced shallots, mustard, curry leaves and dry chilly. Saute well and add it into the curry.

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Mixed Vegetable Thoran

Ingredients:

• Cabbage 1/2( small)
• Carrot 3 to 4 no
• Cococnut 2 cup
• Chilly as rqd
• Curry leaves
• Onion
• Turmeric pdr 1/4 tsp
• Mustard seeds
• Oil
• Salt

Wash and clean the vegetables. Grind together coconut, chilly, onion and turmeric pdr. Heat oil in a pan and add mustard seeds, onion and curry leaves. Stir it for a couple of minutes. Add salt and chopped vegetables into it and mix well. Cook it well.

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Bombay Potatoes

Ingredients:

• Potato 1/2 kg
• Onion 2 med(finely chopped)
• Ginger paste 1/4 tsp
• Garlic paste 1/4 tsp
• Curd 1 tbsp
• Chilly pdr 1 tsp
• Garam masala 1/2 tsp
• Turmeric pdr 1/4 tsp
• Water 1 cup
• Mustard seeds
• Cumin seeds
• Oil
• Salt

Cook the potatoes, peel the skin and cut it into small pieces. Keep it aside. Heat oil in a pan and add cumin seeds and mustard seeds. When it starts spluttering, add onion, ginger and garlic paste. Saute well. Add chilly pdr, garam masala and turmeric pdr into it and mix well. Add salt and curd into it (Cook it in low flame). Add the cooked potatoes and water into it. Cook it well till the gravy becomes thick.

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Ulli Thoran

Ingredients:

• Onion 3 med(red or white
• Coconut 1 1/2 cup
• Chilly 3 to 4
• Curry leaves
• Ginger 1/4 tsp
• Mustard seed
• Oil
• Salt

Chop the onion. Mix together onion, coconut, chilly, curry leaves and ginger. Heat oil in a pan and add mustard. When it starts spluttering, add the onion mixture and salt. Mix well and cook it in medium flame.

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Ulathu Kappa

Ingredients:

• Tapioca 1kg
• Onion 1 big
• Chilly 3 to 4
• Garlic 2 to 3
• Curry leaves
• Mustard seed
• Turmeric powder 1/4 tsp
• Oil
• Salt
• Water

Peel the skin and cut the tapioca into small pieces. Boil water in a vessel and cook the tapioca in this boiling water. Add salt when it turns tender and remove from fire (do not boil after adding salt as it will tend to become hard). Drain off the water and keep it aside. Heat oil in a kadai and add mustard seeds. when it starts spluttering add curryleaves,onion,chilly and garlic. Saute well. Add turmeric powder into it. Add the cooked tapioca and mix well.

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Goan Beef Curry

Ingredients:

• Beef 1/2 kg
• Onion 1 big
• Garlic pods 3 to 4
• Corriander pdr 1 tabsp
• Chilly pdr 2 tsp
• Turmeric pdr 1/4 tsp
• Mustard paste 1/4 tsp
• Vinegar 2 tabsp
• Cumin seed 1/4 tsp
• Thick coconut milk 1 cup )
• Water
• Salt
• Oil

Clean and cut the beef into small pieces. Mix together corriander pdr,turmeric pdr,chilly pdr,mustard paste and roasted cumin with 2 tbsp of vinegar and 1/4 cup of water. Keep it aside. Heat oil in a pan and add onion and garlic. Saute well and add the above prepared paste into it. Add the fresh beef and mix well. Add another 1/4 cup of water to the beef and cook it in a pressure cooker. When it turns tender add thick coconut milk into it and mix well.

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Beef Noodles

Ingredients:

• Noodles 1 pkt(italian spaghetti noodles)
• Beef 1/4 kg
• Onion 1 big
• Beans 1/2 cup
• Carrot 1/2 cup
• Cabbage 1/2cup
• Cabbage 1/2 cup
• Pepper pdr 2 tsp
• Ginger paste 1/2 tsp
• Garlic paste 1/2 tsp
• Soya sauce 2 to 2 1/2 tsp
• Chilly sauce 2 tsp
• Tomato sauce 1 to 2 tsp

Boil water in a pot. Cook the spaghetti with salt for 10 to 15 minutes and drain off the water and keep it aside. Clean and cut the beef into pieces. Cook it with little turmeric pdr,pepper pdr and salt in a pressure cooker. Minced the cooked beef and keep it aside. Heat oil in a pan and add onion,salt,ginger and garlic paste. Saute well.Add vegetables and make it half cooked. Add sauce(soya,chilly,tomato),pepper pdr and mince beef into it and mix well. Add the boiled spaghetti into this mixture and mix well.

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Chilly Soya

Ingredients:

• Soya Chunks 1 cup
• Capsicum 1 small
• Onion 2 small
• Chilly 4 to 5
• Maida 2 tsp
• Corn flour 1 to 2 tsp
• Pepper pdr 2 tsp
• Soya sauce 2 to 3 tsp
• Chilly sauce 1 to 2 tsp
• Tomato sauce 1 tsp
• Food colour 1 pinch (if rqrd)
• Sugar 1 pinch
• Water
• Salt
• Oil

Boil water in a vessel and add salt. Cook the soya chunks in it.Squeeze out the water from the cooked soya. Mix pepper pdr,salt,cornflour and maida in water and make it into a thick batter. Marinate the cooked soya in above prepared batter for 30 to 45 minutes. Deep fry it in oil.

Cut the onion,capsicum and chilly into large pieces (cubes). Heat oil in a pan and add onion,chilly and capsicum. Make it half cooked. Add pepper pdr, salt,chilly, 3 sauce(chilly,soya,tomato),food colour(mix it with little water)and water. Mix well. Mix 1/4 to 1/2 tsp of cornflour in 1/4 cup of water and keep it aside. When it starts boiling add the above prepared cornflour paste and sugar into it and mix well. when it starts thickening add fried soya into it and mix well. Garnish it with spring onion.

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Chendakappayum Mulakum

Ingredients:

• Tapioca 2 kg
• Salt
• Water

For Mulaku :

• Onion 1 small (finelly sliced )
• Chilly pdr 1 to 11/4 tsp
• Turmeric pdr 1/4 tsp
• Vinegar 2 tsp
• Hot water 2 tsp
• Mustard seeds
• Salt
• Oil

Clean and cut the tapioca into big pieces. Boil water in a deep vessel. Cook the tapioca in boiling water. Add salt when it turns tender and remove from fire. Drain off the water.

Tips: Do not boil after adding salt as it will tend to become hard.

Heat oil in a pan and add mustard seeds. Let it splutter. Add curry leaves,onion and salt. Saute well. When it turns golden brown remove from heat and add chilly pdr and turmeric pdr. Mix well and add vinegar and hot water into it.

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Tuna Sandwich

Ingredients:

• Bread slice 6 to 8
• Onion 1 medium
• Pepper pdr 1 tsp
• Mayonnaise 3 tsp
• Salt as rqd

Open the can and squeeze out the water from the tuna. Mix together the canned tuna,onion,pepper pdr,little salt and mayonnaise well. Spread it over the bread slices.

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