Veg Jalfrezi

Ingredients:

• Carrot 1
• Potato 1
• Beans 5
• Capsicum 1
• Dry chilly 3
• Sliced onion 2
• Grounded tomamo 1
• Coriander pdr 2 Tsp
• Chat masala 2 Tsp
• Coriander leaves
• Cumin seeds 
• Oil 2 Tbsp
• Salt

Fry the thinly sliced vegetables in oil and keep it aside. Heat oil in a kadai and add cumin seeds and dry chilly. Then add sliced onion and saute it. Next pour grounded tomato into this and cook till the raw smell goes. Put salt, coriander pdr and chat masala into the the onion. Saute it and put the fried vegetables. Mix it well. Remove it from fire and garnish it with coriander leaves.

Red Fish Curry... (Wishing you all a very Happy Easter...!!)

Ingredients:

• Kingfish (Seer fish) 1/2 kg
• Crushed garlic 6 pods
• Crushed ginger 1 piece
• Splitted chilly 2
• Grounded onion 1
• Grounded tomato 2
• Chilly pdr 2 T bsp
• Tamarind juice 1 Tbsp
• Fenugreek pdr 1/2 Tsp
• Cumin pdr 1/2 Tsp
• Mustard seeds 1 Tsp
• Curry leaves few
• Shallots 100 g
• Water 1 cup
• Oil 4 Tbsp
• Salt

Heat oil in a chatti or kadai and splutter mustard seeds. Saute the curry leaves and shallots. Add crushed ginger and garlic into this and roast it. Then add grounded onion and cook well. When oil starts to separate, pour grounded tomato and cook it till the raw smell goes. Reduce the heat and add the chilly pdr and roast it well. Add water, salt and fish pieces into this and cook it. After that add tamarind juice and splitted chilly. Slowly mix it. When it starts boiling, add roasted cumin and fenugreek pdrs into it and remove it from heat

[Recipe Courtesy: Vanitha Pachakam]

Spicy Mushroom Roast

Ingredients:

• Mushroom 2 cup
• Chopped onion 1 big
• Chopped ginger 1 big piece
• Chopped garlic 5 to 6 pods
• Garam masala 1/2 Tsp
• Turmeric pdr 1/2 Tsp
• Pepper pdr 1/2 Tsp
• Chilly pdr 2 Tsp
• Mustard seeds
• Curry leaves
• Salt
• Oil

Cut mushroom into medium pieces. Heat oil in a kadai and add mustard seeds. Allow it to splutter and add curry leaves, chopped onion, ginger, garlic and salt. Saute till it turns brown colour. Reduce the heat and add the powders. Stir it for a few minutes and add the mushrooms. Combine well and cook it in med heat.

Double Chocolate Cake (a surprise cake for my sweet hubby's b'day...!!)

For the cake:
Ingredients:

• All purpose flour 1 1/2 cup
• Warm water 1 cup
• Cocoa pdr 1/2 cup
• Baking soda 3/4 Tsp
• Sunflower oil 1/2 cup
• Vanilla essence 1 Tbsp
• Distilled white vinegar 2 Tsp
• Salt 1/2 Tsp
• Sugar 1 cup

For Chocolate Ganache:

• Dark Chocolate 200 gm 
• Amul fresh cream 200 ml

Preheat the oven to 190 deg C. Grease one 8 inch pan and keep it aside. Mix warm water and cocoa pdr without lumps. Combine flour, baking soda, sugar and salt in a large bowl and make a well in the centre. Then pour cocoa mix, oil and vanilla essence into it and beat well. Finally add vinegar. Transfer it into the greased pan and bake it for 30 to 35 mins. (It took 50 mins for me.) Bake and cool well. 

For preparing ganache, cut the baking chocolate into small pieces. Heat the cream until it starts boiling and pour it over the chocolate. Stir well and allow it to cool to room temp and refrigerate it. Pour it over the cake and slowly spread it using a spatula.

[Recipe Courtesy: Marthastewart.com and http://divyascookbook.blogspot.com]

Tender Coconut Smoothie

Ingredients:

• Tender coconut 1/2 
• Coconut water 2 cup
• Honey 2 Tsp

Add all ingredients into a mixie or blender. Blend it well till it becomes creamy. You can increase or decrease the amount of honey. Serve it cold.

Sending this to keralakitchen, an event hosted by Ria and Magpies....

Taro (Chembu) Mezhukkupuratty

Ingredients:

• Taro 2 to 5
• Shallots 5 to 7
• Chilly pdr 2 Tsp
• Coriander pdr 1 Tsp
• Turmeric pdr 1/2 Tsp
• Garam masala 1/2 Tsp
• Mustard seeds
• Curry leaves
• Water
• Salt
• Oil

Peel the skin of the taro and wash it. Cut it into small pieces. Add spice powders, curry leaves, shallots, salt and little water into the taro and cook well. Remove the lid and make it dry. Heat oil in a pan and add mustard seeds. Allow it to splutter and add curry leaves and a few shallots. Then add cooked taro and saute till it turns dry.