Dal Mezhukkupuratty (Fry)

Ingredients:

• Dal 1 cup
• Shallots 10 to 15
• Garlic 10 to 15 pods
• Turmeric pdr ½ Tsp
• Garam masala 1 Tsp
• Pepper pdr 1 Tsp
• Mustard seeds
• Curry leaves
• Dry chilly 5
• Water
• Oil

Soak the toor dal for 15 mins. Pressure cook it with a little salt and keep it aside. Crush the shallots (or 1 big onion), garlic and dry chilly separately. Heat oil in a non-stick pan or kadai and add mustard seeds. Allow it to splutter and add crushed shallots and garlic. Add required amount of salt and saute till it becomes light brown. Then put the turmeric pdr, garam masala and dry chilly into this. Saute it well and add the cooked dal into this. Mix it well. Stir it occasionally. When the dal turns dry, add pepper pdr mix well and remove it from fire.

Wheat Sandwich Bread Loaf

Ingredients:

• Wheat flour  2½ heaped cup
• All purpose flour 1 cup
• Warm water 1½ cup
• Dry yeast 1½ Tsp
• Sugar 1/3 cup
• Milk 2 Tbsp
• Salt 1½ Tsp
• Oil 4 Tbsp

Mix yeast, warm water and sugar in a bowl and keep it in a warm place for 5 to 10 mins. When it turns frothy, add salt and oil into this. Combine the two flours into a mixing bowl. Make a well in the centre and pour the yeast mixture into it and knead it well. If the dough is too sticky, rub a little oil in your hand and knead it again for 10 mins. Rub the dough with oil. Cover and keep it aside for 1 hr till it doubles in size. After 1 hr, slowly punch down the dough on a well floured surface. Knead it for a couple of mins. Place it in the loaf pan covered and keep it for another 45 mins. Pre-heat the oven to 180°C. Brush a little milk on the top of the bread and bake it for 30 mins. Take the bread from the oven and cover it with aluminium foil. Again bake it for 10 mins. Allow it to cool completely.

[Recipe Courtesy: Neethu Binoi]

Mango Ice Cream - 1

Ingredients:

• Mango Pulp  1 cup
• Powdered sugar  1/2 cup
• Lime juice  2 Tsp
• Cream (I used Amul fresh cream.) 1 cup

Blend all the ingredients except cream, whip it, sieve it and keep it in the freezer. When it is half set, whip it again. Whip the cream separately and fold it into the mango mixture. Keep it again in the freezer for some time and whip it well. Repeat this process two to three times in a period of 2 hrs. Transfer it into an airtight container and freeze it overnight.

Deep Dark Chocolate Cake

Ingredients:

• All purpose flour 2 cup
• Cocoa pdr  1 cup
• Sugar 2 cup
• Salt 1 Tsp
• Baking soda 1 Tsp
• Baking pdr  1 Tsp
• Sour cream 1 cup
• Egg 2
• Vanilla essence 2 Tsp
• Veg oil ½ cup
• Vinegar 1 Tsp
• Warm water 1 cup

Combine all the dry ingredients except sugar and sieve it twice. Put sugar into it. Then add the wet ingredients one by one into the dry ingredients and beat till it turns creamy and is well blend. Transfer it into two 8" inch greased pans. Bake it for 35 to 40 mins at 180°C. It took around 60 mins for me. Allow it to cool.

For Chocolate Ganache:

• Baking chocolate 200 gm
• Fresh cream 200 ml

Chop the chocolate  into small pieces and keep it aside. Heat the fresh cream until it starts boiling and pour it over the chocolate. Combine it well and allow it to cool to room temperature. Refrigerate it. Pour it over the cooled cake and spread it well.

For Chocolate border:

• White chocolate melted

Please click here to get the complete method.

Fish Vindhaloo

Ingredients:

• Fish ½ kg
• Chilly pdr 1½ Tsp
• Turmeric pdr ¼ Tsp
• Garam masala ¼ Tsp
• Pepper pdr ½ Tsp
• Fenugreek seed  ½ Tsp
• Saunf  ½ Tsp
• Garlic 6 pods
• Salt
• Thick coconut milk ½ cup
• Semi thick coconut milk 1½ cup
• Onion 2
• Chilly 3
• Tomato 5
• Sugar  ½ Tsp
• Vinegar 1 Tsp
• Corriandr leaves

Clean and cut the fish into medium pieces. Grind the ingredients from chilly pdr to salt. Marinate the fish with half of the grounded spice mix for half an hour.  Then shallow fry and keep it aside. Heat oil in a pan and saute onion and chilly. Grind the tomato into a thick paste without water and pour into it and saute it well. Allow it to boil well and pour the semi thick coconut milk and put the shallow fried fish. When the gravy becomes thick, pour the thick coconut milk. Heat it for a couple of mins and remove it from fire. Finally add the sugar, vinegar and coriander leaves.

[Recipe Courtesy: Vanitha]

Nadan Kozhi Curry

Ingredients:

• Chicken 1 kg
• Onion 4 big
• Green chilly 5 to 8
• Chopped ginger 2 Tbsp
• Chopped garlic 2 Tbsp
• Cinnamon small piece
• Cardamom 2
• Cloves 2
• Pepper pdr 1 Tsp
• Turmeric pdr ½ Tsp
• Coriander pdr 3 Tbsp
• Garam masala 1 Tsp
• Thick coconut milk 1 cup
• Semi thick coconut milk 2 cup
• Vinegar 1 Tbsp
• Mustard seeds
• Curry leaves
• Water
• Salt 
• Oil

Clean and cut the chicken into medium pieces. Marinate the chicken with little turmeric pdr, salt and pepper pdr for ½ hr. Heat oil in kadai and add mustard seeds. Put crushed whole spices and saute it for a couple of mins. Then add sliced onion, green chilly, garlic, ginger and curry leaves. When it turns light brown, add the masala powders into it and saute it in med flame. When the oil starts to separate and is void of the raw smell, put the chicken, salt and vinegar into it and cook. When the chicken becomes ¾th cooked, pour the semi thick coconut milk. Cook it fully and pour the thick coconut milk. Heat it for couple of mins and finally sprinkle a little garam masala and add a few curry leaves. Remove it from fire and serve it with Palappam, Kallappam or with bread.