Vendakka-Mutta Thoran

Ingredients:

Vendakka/Ladies finger: 250gm

Grated coconut: 1/2 cup

Egg: 2 nos

Onion: 1 small

Green chilli: 2-3 nos

Turmeric powder: 1 tsp

Pepper powder: 1 tsp

Salt: to taste

Curry leaves: few

Mustard Seeds: 1/2 tsp

Oil

Method:

Clean and cut ladies finger into small pieces. Combine grated coconut, onion, green chilli, salt and turmeric powder with your hands and keep aside. Heat oil in a pan,add mustard seeds and allow to splutter, add curry leaves and fry for 1 minute. Add ladies finger and saute for 5 minutes uncovered. Add coconut mixture to this, Cover and cook for 3-4 minutes. Beat egg with salt and pepper powder. Make a small space in the centre, add beaten egg to this and stir well. Cover and cook for another 1-2 minutes. Remove from fire. Serve hot.

Parippu Curry

Ingredients:

Toor dal/ Manja parippu: 1 cup

Grated coconut: 1/2 cup

Shallots chopped: 3-4 pcs

Garlic: 1

Green chilli: 2-3 pcs

Red chilli flakes: 1-2 pc

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Turmeric powder: 1/2 tsp

Curry leaves:

Method:

Pressure cook dal with turmeric powder, salt, and water, mash well with wooden spoon. Grind together grated coconut, garlic, green chilli, shallots and cumin seeds to a smooth paste. Add this into the cooked dal and transfer again to stove. Stir well and cook for 5 minutes in medium flame. Remove from fire. Heat oil in a pan, splutter mustard seeds, saute red chilli flakes, shallots and curry leaves. Pour this seasoning over the curry. Serve hot with rice.

Steamed Vanila Custard Pudding and *****Merry Christmas to all***********

M

Ingredients:
Al purpose flour: 1 cup
Powdered Sugar: 3/4 cup
Egg: 2
Butter: 1/4 cup
Baking powder: 1/2 tsp
Baking soda: 1/2 tsp
Lemon zest: 2 tsp
Lemon juice: 2 tsp
Salt: 1/4 tsp
Vanila Essence: 1 tsp
Milk: 1/4 cup

Method:
Sieve al purpose flour, salt, baking powder and baking soda together and keep aside. Beat butter and sugar till fluffy, add egg to the mixture and beat well. Add flour little by little to this and mix well. Add enough milk to give the batter a dropping consistency. Add lemon juice, lemon zest and vanila essence to this and mix well. Grease aluminium dish with a little butter and pour the mixture into the mould. Cover it with aluminium foil paper. Tie the aluminium foil covering with string. Place the dish on a steamer/ appachembu. Reduce the flame to low, cover and steam cook for about 30-40 minutes. Check whether the pudding is done by inserting a toothpick, if it comes out clean, pudding is ready otherwise steam for another 10-15 minutes or pudding is done. Allow it to cool. Serve with custard sauce.

Custard Sauce:

Ingredients:
Milk: 2 1/2 cup
Corn flour: 2 tbsp
Egg: 1
Sugar: 1/4 cup
Milk: 2 tbsp

Method:
Mix 2 tbsp milk and cornflour, add beaten egg into this, beat until smooth and keep aside. In a deep bottom pan, pour milk and sugar, allow it to boil. Remove from fire. Pour the cornflour mixture into this and mix well. Transfer the pan again to stove, reduce the flame to low. Stirring continously for 10-15 minutes or till the custard thickens (do not allow custard to boil). Allow the mixture to cool and keep it in fridge.

Fish Roast

Ingredients:
Fish : 3 pcs (i used peral spot)
Onion chopped: 2 medium
Tomato: 1 big
Pepper powder: 1 tbsp
Garam masala: 1 tsp
Fennel seed powder; 2 tsp
Turmeric powder: 1/2 tsp
Red chilli powder: 2 tsp
Coriander powder: 1/4 tbsp
Ginger chopped: 1 tbsp
Garlic chopped: 1 tbsp
Greenchilli slitted: 2 pcs
Thin Coconut Milk: 1 cup
Cocum/Kodampuli: 1 pc
Vinegar: 1 tsp

To Marinade:
Pepper powder: 1 tbsp
Turmeric powder: 1 tsp
Ginger paste: 1 tsp
Garlic paste: 1 tsp
Red chilli powder: 2 tsp
Lemon juice: 2 tsp

Method:

Soak cocoum in 1 cup water. Wash and clean fish. Mix turmeric powder, chilli powder, pepper powder, ginger, garlic paste and lemon juice, add little water and make a smooth paste. Apply this paste on the fish, keep aside for 1 hr. Heat oil in a pan, shallow fry both sides and remove from fire.

In the same pan, add ginger, garlic and greenchilli, fry for 2-3 minutes. Add onion and fry untill it turns soft. Add tomato, fry well till the oil seperates. Then add pepper powder, garam masala, fennel seed powder, turmeric powder, redchilli powder and coriander powder. Saute for 2-3 minutes.

Remove cocum from the water and pour the water to this also add the 1 cup thin coconut milk. Reduce the flame to low, allow it to boil. Add fried fish to this. Close the lid and cook for 10-15 minutes or till the gravy turns thick. pour vinegar to the curry. Remove from fire. Serve hot.

Beef Ularthu

Ingredients:
Beef: 1/2 kg
Onion: 2 big
Tomato chopped: 1 medium
Coconut flakes: 2 tbsp
Ginger chopped: 1 tbsp
Gralic chopped: 1 tbsp
Greenchilli chopped: 2 pcs
Coriander powder: 11/2 tbsp
Redchilli powder: 1/2 tbsp
Garam masala: 1 tsp
Turmeric powder: 1 tsp
Fennelseed powder: 11/2 tsp
Salt: to taste
Oil:
Vinegar: 1 tbsp
Curry leaves: few

Method

Wash and clean beef with vinegar and turmeric powder. Heat oil in a pressure cooker, add ginger, garlic curry leaves and greenchilli, saute for few minute. Add onion, fry until it turns golden brown. Add tomato, fry well till the oil starts seperate. Add coconut flakes. Then coriander powder, chilli powder, garam masala, fennelseed powder, saute for 2-3 minutes. Add beef pieces and one cup to this, stir well. Add salt. Cover and cook till beef turns soft. Remove from fire.

Heat oil in another pan, add the cooked beef gravy and fry well until beef turns dry. Serve hot with rice.

Cabbage with Black Eyed Beans Thoran

Ingredients:

Cabbage chopped: 1 cup

Black eyed beans: 1/4 cup

Grated coconut: 1/4 cup

Onion chopped: 1 small

Green chilli: 3-4 pcs

Curry leaves: 1 spring

Turmeric powder: 1 tsp

Salt: to taste

Cumin seeds: 1 tsp

Mustard seeds: 1 tsp

Red chili flakes: 1-2 pcs

Method:

Clean and wash beans. In a pressure cooker add beans, salt, turmeric powder and enough water, cook until it turns soft and keep aside. Combine cabbage, grated coconut, onion, green chilli, curry leaves and salt with your hands. Heat oil in a pan, splutter mustard seeds and cumin seeds, add red chilli flakes. Add cabbage mixture to this, cover and cook for 2-3 minutes. Then add cooked beans, saute well. Cook for another 3-4 minutes. Serve hot with rice  

Fish Fry

Ingredients:
Pearl spot/Karimeen : 1 pc (any fish of your choice)
Ginger paste: 1 tsp
Garlic paste: 1 tsp
Turmeric powder: 1/2 tsp
Cornflour: 1/2 tbsp
Al purpose flour/Maida: 1/4 tbsp
Red chili powder: 3 tsp
Pepper powder: 2 tsp
Lemon juice: 1/2 tbsp
Water: 1/2 tbsp
Salt: 1/2 tsp
Oil for frying

Method:

Clean and wash the karimeen, make 3-4 slits on the fish piece. Combine all the above ingredients. Apply the marinade on the fish and keep aside for 1 hour. Heat oil in a pan, shallow fry both sides till golden brown color. Serve hot

Duck Roast / Tharavu Roast

Ingredients:

Duck: 1 kg 

Onion: 3-4 medium 

Tomato: 1 kg

Ginger: 1 1/2 tbsp

Garlic: 1 1/2 tbsp

Green chilli: 1-2 pcs

Pepper powder: 2 tbsp 

Meat Masala: 1 tbsp

Fennel Seed powder: 2 tsp

Garam masala: 1 tsp

Curry leaves:

Cardamom: 2 pc

Bayleaves: 1 pc

Cinnamon Stick: 1 small

Cloves: 2

Vinegar: 1/4 tbsp

Salt: to taste

Oil

Method:

Clean and wash the duck and cut into medium pieces. Heat oil in a pan, add bay leaves, cardamom, cinnamon and cloves, saute for 1 minute. Add ginger, garlic and green chilli, fry for 2-3 minutes. Add onion, fry till golden brown color. Add tomatoes and fry till soft and oil starts to seperate. Add pepper powder, meat masala, fennel powder and garam masala, saute well until the raw smell goes. Then add duck pieces and vinegar. Reduce the flame to low, cover and cook for 25-30 minutes or until the duck pieces turns soft.

Sendind this to Akilas Event Name starts with D

 

Uluvayila (Fenugreek Leaves) Egg thoran

Ingredients:
Uluvayila/Methi Leaves: 1 bunch
Onion chopped: 1 small
Grated coconut: 1/4 cup
Green chilli chopped: 2-3 pcs
Egg: 1
Curry leaves: 1 spring
Mustard seeds: 1/4 tsp
Red chilli flakes: 1-2
Turmeric powder: 1/4 tsp
Pepper powder: 1/4 tsp
Salt: to taste
Oil: 1 tbsp

Method:
Beat egg with salt and pepper powder and keep aside. Combine chopped uluvayila, onion, green chilli, turmeric powder and grated coconut with your hands. Heat oil in a pan add mustard seeds, when its starts crackle add curry leaves and red chilli flakes. Add uluvayila mix and sauté well. Cover and cook for 02-03 minutes. Remove lid and make a small space in the centre, pour egg batter to this and stir well. Cook for another 2-3 minutes. Serve hot with rice.

Pork Roast

Ingredients:
Pork: 1kg
Onion chopped: 3 medium
Tomato chopped: 1 big
Ginger crushed: 1 tbsp
Garlic crushed: 1 tbsp
Green chilli crushed: 1/2 tbsp
Pepper powder: 2 tbsp
Meat masala: 1 tbsp
Garam masala: 1 tsp
Fennelseed powder: 2 tsp
Vinegar: 1tbsp
Brandy: 1/4 cup
Turmeric powder: 1 tsp

Method:
Wash and clean pork with 1/2 tbsp vinegar and turmeric powder and keep aside. Heat oil in a pan, add ginger, garlic, greenchilli, saute well till the raw smell goes, add onion fry untill golden color. Add tomato, fry till the oil appears on the top. Reduce the flame to medium, add pepper powder, meat masala, garam masala powder saute for 5 minutes. Then add pork, saute well. Reduce the flame to low, cover and cook for 20 minutes. Remove lid and add brandy and 1/2 tbsp vinegar. Cook for another 20 minutes until the gravy turns thick. Serve hot.

!!Best Blogger Award!!

Thank you Sameena and Biny forward me the best blogger award. Both are a very good cooks

I am sharing this award with my below cited freinds
Beena
Suja Sugathan
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Treatandtrick
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Sea Shells / Kadal Kakka

Ingredients:
All purpose Flour/Maida: 3 cup
Milk: 1/2 cup
Egg: 2
Sugar: 2 tbsp
Ghee: 2 tbsp
Salt: to taste
Oil: for deep frying
Fork:

Method:
In a large mixing bowl, Seive maida. Add sugar and salt. Beat egg well and add to this. Pour milk little by little to this and knead well till the dough turns soft (like chappathi dough). Keep aside for 1-2 hrs. Make the dough into small balls and spread it on the top of the fork and roll it. Heat oil in a pan, deep fry till golden color.

Award Time

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Thank you Soumya, Suja and Beena

Thank you Suja and Beena

Thank you Suja and Beena

Thank you suja and beena

I’m sharing this award to the following friends

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Beetroot Pachadi

Ingredients:

Beetroot Chopped: 1 medium

Shallots chopped: 3-4 pcs

Green chilli chopped: 2 pcs

Curd: 1/2 cup

Mustard seeds: 1 tsp

Salt: to taste

Curry leaves: 1 spring

Ginger: chopped 1 tsp

Red chilli flakes: 1-2 pcs

Oil:

Method:

Heat oil in a pan, splutter mustard seeds, add curry leaves, redchilli flakes, ginger and small onion, saute for 2-3 minutes. Add chopped beetroot and green chilli. Cover and cook for 5 minutes. Remove from fire. Allow it to cool, add curd and mix well. Serve with rice

Chicken Loaf

Ingredients:
Egg: 8
Bread slices: 15 pcs (as per your pan size)
Boneless chicken: 2 cup
Onion chopped: 2 medium
Garlic: 1tbsp
Ginger: 1 tbsp
Green chilli: 2 pcs
Garam masala: 1 tsp
Ghee: 1 1/2 tbsp
Chopped curry leaves: 1 sprig
Chopped coriander leaves: few
Salt: to taste
Pepper powder: 1 tbsp

Method:

Cook chicken with salt and pepper and slice into small pieces. Heat 1 tbsp ghee in a pan. Add garlic, ginger, green chilli, curry leaves, onion and sauté till golden color. Add chicken to this, saute well. Add garam masala and pepper powder. Saute for 2-3 minutes. Remove from fire and keep aside. Beat the egg with green chilli, coriander leaves, curry leaves and salt. mix well. Remove the edges of the bread and cut into square and triangle shape (triangle shaped bread pieces is to fill the gap). Take a heavy bottom pan, grease the pan with 1/2 tbsp ghee. dip each bread pieces into the egg mixture and arrange the first layer with bread. Spread the chicken mixture over the bread. Dip the balance bread in egg mixture and arrange the next layer. Finally pour the balance egg mixture on the top of the bread. Cover it with tight lid. Cook in low flame for 20 minutes. Remove the lid, flip the other side and cook for 2-3 minutes. Serve hot with tomato sauce

Goan Style Fish Curry

Ingredients:
King Fish: 1/2 kg
Raw Mango chopped: 1 medium
Green Chilly slitted: 2 pc
Water: 1 cup

For Grinding:
Grated Coconut: 1 cup
Small onion: 1/4 cup
Kashmiri Chilli powder: 2 tbsp
Ginger: 11/2 tbsp
Garlic: 11/2 tbsp
Pepper Corns: 2 tsp
Corriander powder: 1/2 tbsp
Fenugreek Seeds: 1 tsp
Tamarind paste: 2 tsp
Turmeric powder: 1 tsp
Cumin seed: 1 tsp
Salt: to taste
water: 2 tbsp

Method:
Clean and cut the fish into medium pieces. Grind all the above mentioned ingredients to a fine paste. Heat a pan/manchatti, pour the grinded mixture to this, add 1 cup water, salt and slitted green chilly. Allow the mixture to boil, add the fish to the curry along with raw mango. Reduce the flame to medium, cover and cook till the fish becomes soft and gravy turns thick. Remove from fire. Serve hot with rice.


 

Recipe Source: goanfoodrecipes.com

Kottayam style Kapp Biriyani/Ellum Kappayum (Tapioca Biryani)

Ingredients for Kappa/Tapioca:
Tapioca: 1 kg
Salt: to taste
Grated coconut: 1/2 cup
Garlic chopped: 2-3 pcs
Green chilli: 2 pcs
Small onion chopped: 3-4 pcs

Method:
Wash and clean tapioca, cut into small pieces. In a large pan, pour enough water to cover the tapioca and transfer to stove. When its starts boiling, add salt. Cook till done. Drain the water completely and keep aside. Coarsely grind coconut, garlic, green chilli, small onion and turmeric powder. Make a small space in the centre of cooked kappa and put the coconut mixture, cover it with tapioca and transfer again to stove. Reduce the flame to medium, Cook until the rawsmell goes. Remove from fire, mix well with a wooden spoon and set aside.

Ingredients For Beef Curry:
Beef with bones: 3/4 kg
Onion chopped: 3 medium
Tomato chopped: 1 big
Ginger paste: 1/2 tbsp
Garlic paste: 1/2 tbsp
Red chilly powder: 1 tbsp
Coriander powder:2 1/2 tbsp
Pepper powder: 1 tbsp
Fennel seed powder: 1/4 tbsp
Turmeric powder: 2 tsp
Garam masala: 2 tsp
Coconut oil
Salt: to taste
Curry leaves: 2 spring
Water: 2 cups

Method:
Clean and cut the beef into small pieces. Heat oil in a manchatti/pan, add ginger, curry leaves and garlic. Saute till the raw smell goes. Add onion fry till golden color. Then add tomato, saute well till the oil appears on the top, add red chili powder, coriander powder, pepper powder, fennel seed powder and turmeric powder. Sauté for 2-3 minutes. Add beef and water to this, mix well. Cover and cook for 30-40 minutes or till done. Add garam masala, stir well.

Final Preperation:
Add the beef to the prepared tapioca little by little (tapioca and beef should be in equal qty) and mix them well with a wooden spoon/stick. Serve hot

Irumbampuli (Bilimbi) Pickle

Ingredients:
Irumbampuli/ Bilimbi: 2 cups
Garlic chopped: 2 tbsp
Ginger chopped: 2 tbsp
Chilly powder: 11/2 tbsp
Eastern pickle powder: 1 tbsp
Asafeotida Powder: ¼ tsp
Fenugreek powder: 1/4 tsp
Mustard Seeds: 1 tsp
Fenugreek Seeds: ¼ tsp
Salt: to taste
Vinegar: 11/2 tbsp
Gingelly Oil: 1 tbsp
Boiled water: 1/2 cup

Method:
Wash and cut the bilimbi into round pieces. Mix bilimbi with 1/4 tbsp chilly powder and 1 tsp salt, keep aside for half n hour. Heat oil in a pan add mustard seeds and fenugreek seeds. Allow it to splutter, add chopped ginger, garlic. Fry till golden color, reduce the flame to low. Add chilli powder, Pickle powder, turmeric powder, fenugreek powder and asafeotida powder. Saute well. Add 1 tbsp vinegar. Add bilimbi and mix well. Remove from fire. Heat 1/2 cup water in a pan, add 1 tsp salt. Allow it to boil, remove from fire. Pour this into the pickle. Stir well. Pour 1/2 tbsp vinegar in a bottle/container, Close the bottle and shake well. Add pickle to the bottle.

Rice Stick Noodles

Ingredients:
Rice stick noodles: 250 gm
Chicken thighs: 3-4 pcs
Cabbage: 1/4 cup
Carrots: 2-3 medium pcs
Button Mushroom chopped: 4-5 pcs
Onion chopped: 1 big
Green chilli: 2 pcs
Garlic chopped: 2-3 pcs
Shrimp: 1/4 cup
Soy sauce: 2-3 tbsp
Hot sauce: 1 tsp
Tomato sauce: 2 tsp
Oyster sauce: 1 tsp
Pepper powder: 1 tbsp
Green peas: 1/4 cup
Chicken broth
Salt:
Olive Oil:
Green onion: garnishing



Method:
Soak the noodles in water for about 30 minutes until soft. Drain and set aside. Boil shrimp with little water and set aside. Boil chicken thighs with 4-5 cups water till cooked. Reserve chicken broth for cooking noodles. Cut chicken into small pieces. Heat oil in a pan, add garlic and green chilli, fry for 2-3 minutes. Fry onion till the raw smell goes, add salt, cabbage, carrot and cook for 5 minutes. Add chicken, shrimp, peas, button mushroom and pepper powder to this. Saute well, then add soy sauce, hot sauce, tomato sauce, oyster sauce. Cover and cook for 4-5 minutes or till cooked and set aside. Add broth to another pan and transfer to stove, when its starts boiling, add noodles, cook till it become soft. Reduce the flame to medium, add the prepared mix to this. Mix well with wooden spoon. Add green onion, Serve hot.