- Green apples 3
- Chilly pdr 3 Tsp
- Fenugreek pdr 1/4 Tsp
- Asafoetida as rqd
- Garlic 5 to 10 pods
- Ginger 1 big piece
- Mustard seeds
- Curry leaves
- Gingely oil
Preheat oven at 350 deg F. In a small bowl, stir together flour, cocoa pdr, baking pdr and nutmeg. Keep it aside. In a large bowl beat butter at medium speed for 30 seconds. Add sugar and egg yolk into it and beat well. Add about half of the flour mixture and milk, mix it and add the rest of the remaining flour. Place dough in a decorating bag fitted with a large open star tip. Pipe it into desired shapes. Bake it for 10 to 12 mins or until firm and the bottom is light brown. Transfer to a wire rack and allow it to cool. Sift powdered sugar over the cooled cookies before serving.
Recipe Courtesy: Better Homes and Gardens Cookie Book.
Preheat oven to 400 deg F. Grease a baking pan with butter and all purpose flour and keep it aside. Sieve baking powder and flour together. Beat butter and powdered sugar well till it turns creamy. Then add egg yolks one by one into it and mix well. Add grounded orange peel and lemon zest into it. Then add flour and milk alternatively into this and combine well. Beat egg white in another bowl till it turns fluffy. Add vanila essence and sugar into the egg white and combine it slowly. Add this into the flour mixture and mix slowly. Transfer into the greased baking pan and bake it at 350 deg F for 35 to 40 min.View blog reactions
Mix together flour, sugar, cold butter and salt using hand or food processor. Lightly beat egg yolks and vanilla in a bowl and pour it into the flour mixture. Mix well until the dough forms. Divide dough into two, 1/2 inch disks. Wrap it well and chill it for 1 hour.
Preheat the oven to 350 deg F. On a floured surface, roll out the dough into a 3/16 inch disk. Cut the dough into desired shapes using cookie cutter. Transfer it into a baking tray and bake it for 15 to 20 mins. Allow it to cool on the rack itself and kept in an air tight container.
[Recipe courtesy: Marthastewart.com]
Preheat the oven to 350 deg F. Grease two 9 inch round pan (with butter and all purpose flour) and keep it aside. In a large bowl, beat butter and sugar for 5 mins till it turns fluffy. Stir together flour, salt and baking pdr and keep it aside. Then combine vanilla essence, egg whites and milk. Add 1/3 of the flour mixture to the butter mixture, then add half of the milk mixture. Continue this alternative process. Pour this batter into the greased pan and bake it for 25 to 30 mins.View blog reactions
Soak rajma overnight and cook it with salt and keep it aside. Cook soya in boiling water for 15 min and squeeze out the excess water. Chop it and keep it aside. Heat oil in a kadai and add mustard seeds. When it splutters, add curry leaves, sliced onion, ginger and garlic. Saute till it turns light brown. Reduce the heat and add the chilly, coriander, turmeric, garam masala and pepper pdr into it and roast it well. Then add the chopped soya and mix it well. When it turns brown, add the cooked rajma and fry it well till it turns dry.View blog reactions
Fry all the ingredients except salt and tamarind, without oil. Reduce the heat and fry the coconut mixture till it turns dark brown colour. Remove the dry chillies from the roasted mixture and powder it well using salt. Then add the required amount of tamarind and powder well. Transfer this mixture into a bowl. Then powder the rest of the coconut mixture little by little with the above powdered chilly mix and required amount of salt. Transfer it to a bowl and mix well.View blog reactions
Combine the grated coconut and jaggery well, using hand. When it combines well, slowly add the aval (poha) little by little and mix well with the coconut mixture. Finally add the crushed cardamom into the poha and keep it aside for about 10 mins till it becomes soft.View blog reactions
Soak spinach in salt water for 15 minutes and drain out the excess water. Cut it into small pieces and keep it aside. Heat oil in a kadai and add mustard. When it splutters, add the crushed garlic, crushed shallots, curry leaves and salt. Saute it till it turns brown. Then add the crushed chilly, turmeric pdr and garam masala into it. Mix well and add the sliced spinach. Cover it and cook it in low flame. No need to add water.View blog reactions
Soak rice for 10 mins and drain away the water and keep it aside. Heat ghee in a kadai and add whole spices (cinnamon, cloves, cardamom) into it. Add thinly sliced onion into this and saute till it turns brown. Put prawns, salt and turmeric pdr into the onion and saute it for 5 mins. Then add ginger garlic paste and roast it well. Reduce the heat and add chilly pdr, coriander pdr and cumin pdr. Roast it and add the tomato. When tomato turns soft, add rice and mix well. Saute it for 5 mins. Pour coconut milk and rqd amount of salt and combine it well. Transfer it into a pressure cooker. Cook it till 2 whistles. Remove it from fire and keep it closed for 5 mins. Then remove the lid and add coriander leaves. Transfer it to a serving bowl.View blog reactions
Clean and cut okra into thin pieces (length wise). Heat oil in a kadai and add mustard seeds. When it splutters, add the curry leaves and thinly sliced okra. Saute it till it becomes dry. Transfer it to a bowl and add the thinly sliced onion, garlic and chilly into the kadai. Saute it well till it turns brown. Then add the corriander, turmeric pdr and garam masala pdr and reduce the heat. Roast it well and add the sauted okra into this and mix well. Pour required amount of water and vinegar. Boil it well. Reduce the heat and add thick coconut milk and salt. Mix well and remove it from fire.View blog reactions
Heat gingely oil in a kadai (manchatti) and add mustard seeds. When it splutters, add curry leaves and ginger garlic paste into this. Saute it well and add chilly, turmeric and fenugreek pdr. Mix well and reduce the heat. Then pour water and required amount of vinegar. Boil it well and add the finely chopped dates and dried bilimbi. Add rqd amount of salt and mix well. Remove it from fire. Allow it to cool and store in an air tight bottle or container.To know more about Bilimbi:
How to Marinate:
Marinate the pieces of chicken with finely chopped corriander and mint leaves. Add the coarsely crushed ginger and garlic. Add the sliced green chillies along with the the turmeric powder, red chilly powder and the crushed pepper corns. Finally add the curd to tenderize the meat. Keep this mixture aside for at least 2 hours.
In a pan, pour oil/ghee and once hot, add the ginger garlic paste, add the sliced onions and allow it to get light brown. Add the turmeric powder, chilly powder, corriander powder, crushed pepper corns and the garam masala. Allow the masala to get cooked.
A paste of mint leaves and coriander leaves is already kept prepared and this is added into the curry. Allow this mix to get cooked. Now add the tomatoes along with the green chillies. Add the chicken which is kept marinated and when the chicken is half done, add the nut paste. Allow the chicken to get completely cooked. Add salt as per requirement. Let the gravy thicken.
Once done, garnish with Fresh corriander leaves.
Goes wonderfully with chapathis and ghee rice.
[Recipe Courtesy: Tony Toms]View blog reactions
Soak the assorted nuts and dry fruits in rum along with 2 tsp of vanilla essence and 2 tsp of castor sugar. Keep this mixture for atleast 3 to 4 days so that the rum is well absorbed by the nuts and dry fruits. The nuts and dry fruits include, Cashew nuts, Walnuts, Almonds and unsalted pistacchios, Golden and black raisins and prunes.
Mix together vegetable oil and sugar in a food processor and add the eggs one by one. Allow it to get mix well. Continue this process till the mixture becomes fluffy and soft. Pour this mixture into a mixing bowl and add the coffee pdr, the melted chocolate, the rum infused and the nuts and fruits. Mix it well.
The flour is kept sieved along with baking pdr and baking soda. This flour is carefully folded into the cake mixture.
Pre heat the oven at 180 d Celcious. Grease two baking pan and pour the batter into it. Bake it for 45 to 50 mins.
Preheat the oven to 350 deg F(180 deg C). Sieve flour, baking pdr and salt. In a bowl beat butter and sugar till it becomes creamy and fluffy. Slowly add egg and vanilla essence into the butter and beat well. Then add flour and milk alternately starting and ending with flour. Melt the white chocolate for 2 mins and pour it into the flour. Add chopped nuts into this. Mix it well using a spatula. Bake it for 45 to 50 mins.
[Recipe Courtesy: Tony Toms]View blog reactions
Crush chilly, garlic and ginger. Grind the poppy seeds and keep it aside. Saute the half of the sliced onion in oil. When it turns brown, add the crushed ingredients. Saute well and add the chopped tomato, grounded poppy seeds and curd. Reduce the heat and add the chicken, salt and 1/2 cup of water. Combine well and add 1/2 of the corriander and mint leaves. Cook it in low flame. When the gravy becomes dry, remove it from heat.
Fry the rest of the onion in oil until it turns golden brown. Fry the nuts and raisins in the same oil and keep it aside.
Wash the rice and drain it for 10 to 15 mins. Add 1 tbsp of ghee, juice of half a lime, crushed whole spices and salt into water and boil it well. At the same time, saute the rice in a little ghee. When it starts to crack, pour the boiling water into the rice. Cover it and cook well. When it becomes void of moisture content, remove the rice and keep it aside.
Add some fried onions, corriander leaves, mint leaves and garam masala on the top of the chicken. Add the rice and spread it with a spoon. Sprinkle little rose water and add nuts, raisins and fried onion. Repeat the same process. Arrange the top most layer with rice and garnish it with fried onion, rasin, nuts and rose water. Cover it and cook it in low flame for 5 to 10 mins.
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Grind together chilly pdr, corriander pdr, turmeric pdr, garam masala, ginger and garlic and keep it aside. Grind the tomato and keep it aside. Heat oil in a kadai and add cumin seeds. When it splutters, add sliced onion and splitted chilly and saute it well. When it turns brown colour, add the grounded masala and roast it well. When oil starts separating, pour the grounded tomato into this. Saute it well. Then add water and rqd amount of salt and boil it well. Add the splitted egg and boil it for 15 mins in low flame. When the gravy starts to thicken, pour the thick coconut milk and corriander leaves. Combine it well and remove it from fire.
[Courtesy: Lakshmi Nair]
Cut the fish into medium pieces and keep it aside. Heat oil in a kadai and add mustard seeds. When it splutters, add the thinly sliced onion, ginger, garlic, green chilly and curry leaves. Saute it till it turns to a light brown colour. Mix corriander pdr, turmeric pdr and garam masala in little water and make a paste. Add this paste into the above sauted onion and roast the gravy till it turns to a dark colour. Pour the semi thick coconut milk and mix well. When it starts boiling, add the fish pieces. Reduce the heat and cook it. When it is completely cooked, add vinegar and thick coconut milk. Mix slowly and cook it for few min. Do not over boil. Garnish it with fresh curry leaves and tomato pieces.View blog reactions
Steam the nellikka and remove the seeds. Cut it into small pieces and keep it aside. Soak tamarind in a little water and seive the extract. Fry the urud dal without oil and powder it. Mix nelikka with salt, turmeric, chilly pdr and boil it with a little water. When it boils well, add the grated jaggery, tamarind juice and urud dal powder. Mix it well and remove it from fire. Season it with fenugreek seeds, mustard seeds,curry leaves and dry chilly.View blog reactions
Cook the potato. Mash it with a wooden spoon and make it into lemon sized balls. Keep it aside. Heat oil in a kadai and add the crushed garlic. Saute it and add the chopped onion. When it turns brown, add the beans, carrot, cabbage, capsicum, celery, spring onion and rqd amount of salt and pepper pdr. Then add the soy sauce and combine it well. Allow this mix to cool. Then fill the above cooked potato balls with this mixture. Dip each potato balls in egg and roll it in vermicelli. Fry it well.View blog reactions
Cook beef and chinese potato separately with little salt and turmeric. Heat oil in a kadai and fry the coconut pieces, shallots, curry leaves and keep it aside. Saute the sliced onion, chopped ginger and garlic in the above oil. Then add little water into the powders (except garam masala pdr) and saute with the above ingredients. Add the cooked beef (along with gravy) and chinese potato. Mix it well. Pour hot water into this and cook it till it combines well. Before serving, add the fried coconut pieces, shallots and curry leaves into it.
[Courtesy: Vanitha, Recipe: Ammu]
Finely chop the bitter gourd. Add grated coconut, sliced shallots, curry leaves and chopped ginger into it. Heat oil in a kadai and add the bitter gourd and rqd amount of salt into this and cook it in low flame.View blog reactions
Mix together ginger-garlic paste, salt, turmeric pdr, chilly pdr, asafoetida and lime juice to make a paste. Marinate fish with this paste and keep it aside for an hr. Fry it.View blog reactions
Cut cucumber into medium pieces (cubes). Cook it with little water, salt, turmeric pdr, sliced chilly, shallots and garlic. Grind together coconut, turmeric pdr, cumin seeds and rest of the chilly, shallots and garlic. Add this grounded mix into the cooked vellarikka. Beat the curd using required amount of water and pour it into the above prepared mix. Add salt and boil it in low heat for few minutes. Season it with mustard, fenugreek, shallots and curry leaves.View blog reactions
Soak dal for 2 to 3 hours. Clean and cook it with little turmeric and salt. Crushed dry chilly, shallots and garlic. Heat oil in a pan and add mustard. When it splutters, add the crushed shallots and garlic. Saute till it turns golden brown. Reduce the heat and add the dry chilly, curry leaves, turmeric pdr, garam masala and salt. Mix it and add the dal. Cover and cook it for another 5 mins.View blog reactions
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Chakkakuru 10 to 15
Garlic 2 to 3 pods
Shallots 5 to 8
Pepper pdr a pinch
Corriander pdr 2 Tsp
Turmeric pdr 1/2 Tsp
Garam masala 1/2 Tsp
Chilly pdr 3 Tsp
Cut the seeds into small pieces. Add sliced shallots, garlic, curryleaves, salt and powders into the cut seeds and cook it with required amount of water. Keep it aside. Heat oil in a pan and add mustard, shallots and curry leaves. Then add the above prepared seeds and pepper pdr into this and saute till it turns dry and crispy.
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Rice 1 1/2 cup
Aval white (Poha) 1 cup
Coconut 1 cup
Urud dal 1 Tsp
Sugar as rqrd
Yeast 1/4 Tsp
Salt as rqrd
Water as rqrd
Soak the rice and urud dal overnight. Grind together aval and coconut with little water and keep it aside. Clean well and grind rice and urud dal. Combine the above grounded ingredients and mix well. Add required amound of salt and yeast. Keep it over night. After it rises completely, add sugar and mix well. Keep it aside for another 1/2 an hour. Do not stir it again. Heat thava and pour a spoon full of batter (take batter from the top without stirring it). Cover it with a lid and cook well.
Note: Do not turn the appam to cook the other side, as we do for dosai. The right time to take the appam is when it's surface will be filled with a lot of holes and turns slightly dry. For all types of appams, the best time to add sugar is about half an hour before you intend to cook it.
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Pea sprout leaf 1 bunch
Coconut 1 1/2 cup grated
Turmeric pdr 1/4 Tsp
Shallots 2 to 3
Chilly 2 to 3
Clean the leaf. Slice it and keep it aside. Grind together coconut, chilly, shallots and turmeric pdr. Heat oil in a pan and add mustard. When it splutters, add curry leaves, sliced shallots and salt mix well and add the sliced pea sprout leaf. Stir it and cook it in low heat.
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Tapioca 2 cup
Chilly pdr 1 Tsp
Turmeric pdr 1/2 Tsp
Corriander pdr 1 Tbsp
Cinnamon stick 2
Perumjeerakam 1 Tsp
Onion 1 big
Chilly 3 to 4
Ginger 1 piece
Coconut 1/2 grated(1 cup thick and 1 cup thin milk)
Peel the tapioca skin and cut it into small pieces. Wash it and cook well. Grind the ingredients from chilly pdr to cumin seeds well. Heat oil in a kadai and saute onion, ginger and chilly. Add the above grounded mix into this and saute till the oil starts separating. Then add the cooked tapioca and thin milk. Boil it well and pour thick coconut milk and mix well. Reduce the heat and boil it for few minutes. Season it with shallots, curry leaves and mustard.
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Chicken breast 1 kg
Ghee or oil 4 to 5 Tbsp
Peppercorns 4 to 5
Yoghurt 2 Tbsp
Onion 2 large
Green chilly 2
Cinnamon stick 1
Garlic paste 1 Tsp
Ginger paste 1 Tsp
Chilly pdr 2 to 3 Tsp
Garam Masala 1 Tsp
Chopped cilantro 3 to 4 Tbsp
Lime juice 1 Tsp
Cut chicken into small pieces and keep it aside. Heat oil in a heavy bottom pan and add the sliced onions. Stir it until it turns golden. Add chopped tomatoes, peppercorns, cardamom, cinnamon stick, chilly pdr, garam masala, ginger garlic paste and salt. Stir it constantly for 5 to 10 minutes. Add the chicken pieces and mix well. Pour yoghurt. Reduce the heat and cook it. Add the chopped cilantro, chillies and lime juice. Stir it and serve hot.
Mix together required amount of water and salt. Sprinkle this salt water slowly over the rice flour and mix well. Continue this process till the flour becomes wet and smooth. Do not use too much water. (The perfect stage to stop the process is to take a handful of wet flour in the hand, just press it and open the fist. If the flour remain as a solid chunk without breaking or splitting apart, you can stop the process.) Add little grated coconut into the prepared flour and mix well. (To make soft puttu, just grind the wet flour in a mixer.)
[Courtesy: Sudeepa Pramod]