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25 May 2013

Spiced Yogurt Drink





Ingredients:

Yogurt – 3/4 cup

cold Water – 1 1/4 cup

Ginger Pieces – small bit

Green Chilies – to taste

Salt – to taste

Curry Leaves – plenty

Fresh coriander leaves -1/4 cup

Method :

  •  Beat the yogurt with chilled water
  •  Add all of the ingredients together and blend it
  •  Strain and serve with some crushed ice.
  •  Mix well and serve over ice.

23 May 2013

Bajji Recipes

Raw Banana Bajji

Milakai Bajji/Chilli Bajji/Brinjal Bajji


INGREDIENTS: 

RAW BANANA/VAZHAKKAI -2

Kadala Maavu/Gram Flour -1/2 cup

Rice flour -1 tspn

Maida flour- 1 tspn

Red chilli powder -1/2 tspn

Asafoetida -1/4 tspn

Turmeric powder -A PINCH

Baking soda - A pinch

Salt to taste

Oil for frying
 

Method : 

(Plaintain bajji/Vallakkai bajji)

  • Combine all the ingredients in a bowl and mix well except Raw banana.
  • Mix with water without any lumps,the consistency should be like idli/dosai batter.
  • Heat oil in a pan.
  • Dip the Vazhakkai in the batter and deep fry till it becomes golden in colour and crispy.
  • Remove from oil and drain the excess oil in a tissue paper.
  • Serve hot with coffee/tea.

(Milakai Bajji/Chilli Bajji)

  • Clean the chillies and Cut into half and remove the seeds.
  • Put the chilli in the hot water for 5 to 10 mints and drain it and keep aside.
  • Dip the chilli in the batter and fry in oil.

(Brinjal bajji)

  • Clean the brinjals and cut them into thin slices.
  • Dip the brinjal in the batter and fry in oil.

Crab Masala

Crab Masala




Ingredients :

Cleaned Crab - 4

Garlic - 10 nos

Poppy seeds -1/2 tspn

Pepper -4 tspn

Salt - needed

Grated coconut -100 gms (1/2 part of coconut)

Small onion - 5

Green chilli or dried red chilli - 5 nos

Fennel seeds -1 tspn

cumin seeds - 1 tspn

Gingelly oil - 4 tspn

Turmeric powder - 1/4 tspn

  Method :

  • Heat the pan with little oil.
  • Add grated coconut,poppy seeds,fennel seeds,cumin seeds,pepper,red chillies and saute the content to golden brown.
  • Add garlic,turmeric powder to the above masala and grind it well.
  • Heat the pan and add onion, saute it to golden brown.
  • Add cleaned crab to it and saute it till its colour changed.
  • Finally add the grinded masala and add salt to taste and saute it in low flame for 10 mints.
  • Crab masala ready.
  • Garnish with curry leaves.

20 May 2013

Watermelon Mocktail

Ingredients :

Seedless Watermelon -5 to 6 Medium pieces

Grated ginger - little bit

Fresh Lemon juice -1 tspn

sugar/Honey -1 tspn

Salt - a pinch

Ice cubes

Mint leaves ,to serve

Method :

  • Grind everything in a mixie and blend until smooth.
  • Strain it.
  • Add sugar and salt to taste.
  • Garnish with ice and mint leaves and serve cool.

18 May 2013

Mutton Chukka







Ingredients:

Mutton - 1/2 kg

Ginger Garlic Paste - 1 tbspn

Turmeric powder - 1/4 tbspn

Coriander powder - 1 tbspn

Chilli powder - 1 tbspn

small Onion - 100 gms

Tomatoes - 2 chopped finely

Green Chilli - 1

Water - 1 cup

coconut Oil -1 tbspn

Fennel Seeds -1 tbspn

Cinnamon - 1 small stick

Salt to taste

Plenty of curry leaves

Coriander leaves for garnishing

Potato -1 (small) optional

Method:

  • Heat the oil in the pressure pan and saute with Fennel Seeds,Cinnamon.
  • Add onion,Green Chilli, Ginger Garlic Paste,curry leaves and fry till it is golden browned.
  • Then add tomato and saute till it is mushy.
  • Add potato of small cube pieces.
  • Add red chilli powder, coriander powder turmeric powder,salt and saute well.
  • Then add mutton pieces and Pour a cup of water in it and mix well.
  • Cover the pressure pan and cook for 5 whistle.
  • Open the pan and then add coconut milk and let it get cooked till it dry like chukka (Normally for chukka no coconut milk will be added,but adding coconut milk, chukka becomes soft and tasty)
  • Garnish with chopped coriander leaves.

16 May 2013

Muttai Kuzhambu / Egg Curry

Muttai Kuzhambu / Egg Curry

Muttai Kuzhambu / Egg Curry
Muttai Kuzhambu / Egg Curry

Ingredients:

 

Boiled eggs -4

Small Onion -10

Potato - 1

Red chillies -3 (for grinding)

Cumin seeds - 1/2 tspn (for grinding)

Grated coconut - 5 tspn

Turmeric powder - 1/2 tsp

Salt to taste.

Curry leaves - few

Coriander Leaves chopped for garnishing

Gingelly Oil - 2 tbsp

Method:

 

  • Boil the eggs,remove the skin from the boiled egg. Make a small split in the middle.
  • cut onion and potato into thin lengthwise pieces.
  • Grind the coconut and take coconut milk
  • Now Grind cumin and red chillies into a fine paste.
  • In a pan heat 1 tbsp of oil add onion and little salt (adding salt will make onions cook faster ),and curry leaves and saute till brown
  • Add potatoes , cook till half done
  • Now add grinded things(cumin and red chilli) salt,turmeric powder with coconut milk and stir it well.
  • Then pour coconut milk mixture to the pan .
  • And allow it to boil and add salt  to taste.
  • Simmer it for few mints until the oil floats on the top.
  • Now add the eggs one by one and let it boil for another 3 mins and switch off the flame.
  • Sprinkle chopped coriander leaves on top

15 May 2013

Orange Juice


Ingredients :

    Oranges - 4

    Lemon - 1 small

    Sugar - to taste

    Ice-cubes - 4 to 5 small cubes

Method:

1.Extract juice from oranges

2.Squeeze lemon to the orange juice extracted.

3.Add sugar and water

4.Mix well until sugar is dissolved

5.Sieve through a strainer..

6.Add ice-cubes while serving

Elephant Yam Fry / Senai Kizhangu Varuval Recipe

Elephant Yam Fry /  Senai Kizhangu Varuval Recipe


Elephant Yam Fry /  Senai Kizhangu Varuval Recipe

Ingredients: 

 

250 grams Yam

1 tspn Chilli Powder

1/2 teaspoon Coriander powder

1/4 tsp Turmeric powder

Garlic 3 flakes -chopped

1/2 teaspoon Cumin

1/2 teaspoon Garam masala

Salt to taste

Oil for frying

Method :

 

     1.Remove the outer skin of the yam and wash it

     2.Cut yam in medium square pieces -thick 1/2 inch.

     3.Heat enough water with 1tspn coconut oil and salt..Add
      the sliced yam and parboil (Half cook). Drain the water.

     4.Spread the boiled yam in a plate and add the other  
      ingredients except oil and mix until the Yam is  
      coated well

     5. We can add crushed garlic along when you mix the
      powders.

     6.In a frying pan pour 2 tbsp oil and fry this yam pieces
      till golden brown colour.

     7.Simmer and allow the cubes to cook for 10 minutes or
      until they become crispy.

     8.Transfer to a serving dish and serve hot.

     9.Mix some coriander leaves or fried curry leaves.


Sending this recipe to Eat vegetables stay Healthy & justeat

14 May 2013

Mint Lemon Juice

Mint Lemon Juice 

Ingredients :


Mint leaves / pudina -15

Sugar approx ..5 tbsp (ACCORDING TO YOUR TASTE)

salt -1 pinch

2 cardamom pods

Lemon juice - 1 lime

Water - 2 Cups


METHOD :

 

  • Wash and clean mint leaves very well .
  • Grind mint leaves and cardamom pods ..along with 1/2 cup of water.
  • Add the remaining water,lime juice,salt ,sugar and Grind again for a minute.
  • Sieve through a strainer..
  • Mix well,serve it chilled.(This juice should be taken fresh,otherwise its colour and taste will change a little)
  • Garnished with ice and mint leaves and serve immediately .
    Sending this recipe to cooking with green

11 May 2013

Mango Milkshake



Ingredients :


1 large ripe Mango

1/4 tspn cardamom powder(optional).

2 tbspn sugar (As needed)

1 cup chilled milk

Ice cubes

 Method :

  • Peel the mangoes and cut them into chunks.
  • Place the mango pieces into blender and blend until it has a smooth texture..
  • Add the chilled milk and cardamom powder ,ice cubes and blend again until smooth .
  • Pour in the glasses and serve immediately.

10 May 2013

Ripe Banana Fritters (Nethrapazham Appam)

Ingredients :


    Ripe Kerala Banana (Nendrapazham) - 3 (also called Ethapazham)

    Maida flour - 1 cup
 
    Pinch of turmeric powder

    1/4 cup sugar

    Pinch of salt

    1/2 cup water

    Oil for deep frying

Directions :


    1. Peel the bananas and thinly slice them length wise


    2. Make a batter by mixing the rest of the ingredients with water.(just a little thinner than the consistency of pancake batter)


    3. Heat oil in a pan.


    4. Coat the bananas well with the batter.


    5. Dip each banana piece in the batter and deep fry in oil till both sides are golden brown.


    6. Deep fry in pan till brown and crisp on the edges.


    7. Drain and serve.

9 May 2013

Hyderabad Chicken Biriyani

Hyderabad Chicken Biriyani










INGREDIENTS NEEDED :


Basmati Rice -2 cups

cloves- 2 pcs

Bay leaf -1

cinnamon - 1 inch piece

small onion -200 gms

Tomato -250 gms

Ginger Garlic paste -1 tspn

Mint & coriander leaf - needed

chilli powder -1 tspn

coriander powder -1 tspn

curd -1 cup

salt -As needed

Ghee -As needed

chicken -1/2 kg

Preparation :

  • soak basmati rice for 15 minutes ...drain it and keep aside
  • chop small onion and tomato in to smaller pieces ..
  • Heat the pan with ghee and saute cinnamon,bay leaf,cloves ..
  • Add Ginger Garlic paste ..
  • Add onion ..fry to deep brown ..
  • Add tomato .. fry ..
  • Add Mint & coriander leaf ..
  • Add curd  ..
  • Add chilli powder & coriander powder ..
  • Add chicken and add salt to taste ..
  • Add required quantity of water and close the lid and cook ..
  • Open the pan and add basmati rice and required water (in the ratio 1:1.5)
  • Allow the cooker for 1 whistle and 5 minutes in simmer ..
  • Open the lid and mix it well ...
  • U can use either cooker or electric rice cooker ..
  • serve hot with onion raitha and chicken 65 ...

8 May 2013

Tomato Pulao - spicy finger chips roast



 Tomato Pulao -  spicy finger chips roast

Tomato Pulao -  spicy finger chips roast

Ingredients needed :
 
Basmati Rice - 1 cup
Onion - 2
Ginger garlic paste - 1 tsp
Ripe juicy tomatoes - 4 (medium size)

Green chillies - 3 (small ones)
Turmeric powder -1/4 tsp
Chilli Powder - half tsp
Mint leaves - needed
Coriander leaves - 2 tbsp finely chopped
Salt as needed ghee - 3 tbsp
Bay leaf -1
Cloves -2
Cardamom -1, cashew nuts - needed
Cinnamon - 1 inch piece ..

  
 Method :

Soak basmati rice for 20 minutes, drain the water completely and keep it aside.If using pressure cooker, cook rice up-to 3 whistles ..if using rice cooker add 1 1/2 cup water or coconut milk as Ur wish ..
Chop tomatoes and cut onions lengthwise. Preparation : Heat a pressure cooker with ghee ,add bay leaf, cloves, cinnamon and cardamon ,cashews. Fry for a few seconds and then add sliced onions.fry till onions become slightly golden brown, add ginger garlic paste and fry for a few more minutes.Then add chopped tomatoes and fry for a minute.,then add green chillies ,turmeric powder, chilli powder, mint leaves, half of coriander leaves, salt needed . Cook till tomatoes become mushy.Cook till oil separates.Add the cooked rice to the tomato gravy and mix well.Garnish with coriander leaves.....Serve with potato fry or raita.If using rice cooker, transfer the contents to a rice cooker, switch on and cook till done.

7 May 2013

Idli Manchurian

 Idli Manchurian

 

Ingredients: 

 

Left over idlis -6

Maida - 2 to 3 tbspn

Red chilli powder -1/2 tspn

Ginger-garlic -1 tspn

cornflour -1 tbspn

onion - 2 nos

Tomato -1 no

capsicum -1 no

Spring onion to garnish

Green chillis -2

salt as needed

coriander leaves needed.

Oil needed

 

PREPARATION:

 

 Cut the idlis into small cubes keep aside ...Mix maida, little bit red chilli powder,ginger-garlic,cornflour, salt, ...and water to form a paste...... Dip the idli pieces into this and deep fry till it turns crispy and golden brown ... Heat 1 tbsp of oil in a pan and add onions ...fry till golden brown ... next add ginger garlic paste and fry for a minute ...next add green chillis ..and add tomato and fry till they are little soft ....and add capsicum and fry till they are little soft ... and add chilli powder ...Add the spring onions and fry for 3-4 mts .... and add salt ... And add the fried idly pieces and cook for sometimes.Garnish with chopped coriander leaves and serve hot.

 
Sending this to Left Over Make Over Event @ Cutchi Kitchen.

5 May 2013

Sweet Appam (Unniappam / Nei appam) Recipes

Sweet Appam  (Unniappam / Nei appam) Recipes


Sweet Appam  (Unniappam / Nei appam) Recipes

Ingredients needed :


Rice flour - 1 cup

Jaggery -1 cup


Banana - 5 (medium size)

Coconut bits -3 tbsp

Grated coconut - 6 tbsp

Cardamom powder - a pinch

Oil or ghee for cooking appams


Preparation:

  • Heat 1/4 cup of water and dissolve jaggery in it. Filter it to remove impurities.Keep this ready.
  • Fry coconut bits in a little ghee and keep it aside.
  • Fry grated coconut in a little ghee ..
  • In a bowl, mix rice flour .. Add warm jaggery ,Fried coconut bits ,Fried grated coconut,cardamom powder,to the above mixture and mix it well....

  • Add chopped banana to it and mash it well.
  • This is the unniyappam batter.
  • The consistency of the batter should not be too thin nor too thick ..
  • Mix it in the morning and prepare unniappams in the evening..

  • Heat a paniyaram pan, add a tsp of 1/2 tsp of ghee in each hole of the paniyaram pan...
  • When the ghee becomes hot, reduce the flame to low and fill the holes with the batter. Now cook covered in medium flame.
  • When the bottom starts browning, flip it over to the other side with a spoon ..

  • Let the other side get cooked uncovered until golden brown ...
  • soft unniyappams rdy ...!!!

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