Wednesday, November 25, 2009

Aval (Poha) Nanachathu


  • Aval (poha) 1 to 1 1/2 cup
  • Coconut 1 to 1 1/4 cup
  • Cardamom 1 to 3
  • Jaggery 1 cup

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.

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Saturday, November 21, 2009

Cheera ( spinach) Mezhukkupuratty


  • Spinach 1 bunch
  • Crushed garlic 5 to 10 pods
  • Crushed dry chilly 5 to 8
  • Crushed shallots 5 to 10
  • Turmeric pdr 1/4 Tsp
  • Garam masala 1/2 Tsp
  • Curry leaves
  • Mustard
  • Salt
  • Oil

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.

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Wednesday, November 18, 2009

Prawns Pulav


  • Prawns 250 g
  • Tomato 3 medium
  • Basmati rice 2 cup
  • Sliced onion 2 big
  • Ginger paste 1 1/2 Tsp
  • Garlic paste 1 1/2 Tsp
  • Cinnamon 2 pieces
  • Cloves 5 to 7
  • Cardamom 6
  • Semi thick coconut milk 3 cup
  • Coriander leaves 1/4 cup
  • Coriander pdr 1/2 Tbsp
  • Turmeric pdr 1/2 Tsp
  • Chilly pdr 1 Tbsp
  • Cumin pdr 1/2 Tsp
  • Ghee 6 Tbsp
  • Salt

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.

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Sunday, November 15, 2009

Vendakka (okra) Curry


  • Onion 2 big
  • Okra 10 to 15
  • Green chilly 5 to 8
  • Garlic pods 5 50 10
  • Coriander pdr 2 Tbsp
  • Turmeric pdr 1/4 Tsp
  • Garam masala 1/2 Tsp
  • Coconut milk 1 cup
  • Vinegar 1 Tbsp
  • Curry leaves
  • Mustard
  • Water
  • Salt
  • Oil

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.

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Wednesday, November 11, 2009

Dates and Bilimbi (Cucumber tree) Pickle


  • Dates 50 g
  • Salted dried bilimbi 100 g
  • Ginger paste 4 Tbsp
  • Garlic paste 4 Tbsp
  • Gingely oil as rqd
  • Fenugreek 1/4 Tsp
  • Chilly pdr 3 Tbsp
  • Turmeric 1/4 Tsp
  • Water 1 1/2 cup
  • Vinegar as rqd
  • Curry leaves
  • Mustard
  • Salt

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:

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Friday, November 6, 2009

Mint and Corriander Flavoured Chicken


For marination:

  • Chicken 1 kg
  • Corriander leaves 1/4 bunch
  • Mint leaves 1/4 bunch
  • Crushed ginger 1 big pieces
  • Crushed garlic 1 pods
  • Sliced Green Chilly 4 to 5
  • Curd 1/2 cup
  • Turmeric pdr 1/2 Tsp
  • Chilly pdr 1/2 Tsp
  • Crushed pepper 1/2 Tsp

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.

For Curry:

  • Onion 6 to 7
  • Tomato 3 to 5
  • Green chilly 2 to 3
  • Mint and Corriander leaves 1/4 bunch each
  • Ginger garlic paste 2 to 3 Tsp
  • Salt to taste
  • Turmeric pdr 1/2 Tsp
  • Chilly pdr 1/2 Tsp
  • Corriander pdr 1 Tsp
  • Garam masala 2 Tsp
  • Crushed pepper 1 Tsp
  • Cashewnut paste 30gms
  • Oil/ghee


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.
Bon Appetit!!!!

[Recipe Courtesy: Tony Toms]

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Tuesday, November 3, 2009

Cappuchinian Delight with Rum Raisins & Nuts

  • Egg 3
  • Flour 2 cup
  • Veg oil 1 cup or
  • Butter 200 g
  • Baking pdr 1 Tsp
  • Baking soda 1/2 Tsp
  • Sugar 1 1/2 cup + 2 Tsp
  • Handfull of assorted nuts & dry fruits
  • Instant coffee pdr 4 to 5 Tsp
  • Melted dark chocolate 100 g
  • Vanilla essence 2 Tsp
  • Rum


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.

[Recipe Courtesy: Tony Toms]

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Sunday, November 1, 2009

Easy Rava Payasam or Rava Kurukku

  • Rava 1 cup
  • Ghee 2 Tbsp
  • Sugar as rqd
  • Milk 2 1/2 cup
  • Vanilla essence few drops
  • Cardamom pdr 1/2 Tsp
  • Cashew nuts as rqd
  • Raisins as rqd
Mix together milk and sugar. Boil it well. Then reduce the heat and add the rava into it. Stir it continously till it reaches a semi thick consistency. Add half of the ghee, vanilla essence and cardamom pdr. Remove it from fire. Fry raisins and cashews in ghee and pour it into the payasam.

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