Sunday, October 31, 2010

Mixed Chicken-Veg Stew

Chicken: 1/2 kg
Coconut milk: 3/4 cup
Onion: 2 medium
Potato: 1 big
Carrot: 2 medium
Ginger: 1 tbsp
Garlic: 1 tbsp
Green chilli: 2-3 nos
Corn flour: 1 tbsp
Cashew nut: 4-5 pcs
Coriander powder: 3/4 tbsp
Fennel seed powder: 1/2 tbsp
Garam masala: 1 tsp
Turmeric powder: 1/4 tsp
Cloves: 4-5 nos
Cinnamon stick: 2 medium
Cardamom: 2-3 pcs
Salt: to taste
Coriander leaves: few

Clean and cut chicken into small pieces. Cut carrot and potato into small cubes. Mix corn flour in 1/2 cup water and keep aside. Combine chicken with potato, carrot, ginger, green chilli, coriander powder, fennel seed powder, garam masala and turmeric powder, add little water and transfer this mix to a pressure cooker. Pressure cook for 2-3 whistle and keep aside. Heat oil in a pan, add cloves, cinnamon and cardamom, saute for 1 minute. Add onion fry until it turns golden color. Pour the cooked chicken along with gravy. Allow it to boil. Add cashew nut. Pour coconut milk into this, lower the flame. Then add cornflour mix. stir well. Cook for 4-5 minutes. Remove from fire. Add coriander leaves. Serve hot with roti, palappam, idiyappam

Thursday, October 28, 2010

Vanilla Cake

All purpose flour: 3 cups
Baking powder: 3 tsp
Salt: 1/2 tsp
Unsalted butter: 1 cup
Granulated sugar: 2 cups
Eggs: 4
Vanilla extract: 1 tsp
Milk: 1 cup

Preheat the oven to 375 F. sift the flour, baking powder and salt together 2-3 times into a bowl and set aside. In a deep bowl, beat the butter. Add the granulated sugar and whip until it's blended. Add the eggs, mix until well combined. Add vanilla extract. Add the flour to the butter mixture, Pour milk little by little. Mix well until the batter turns to a pouring consistancy.
Grease a aluminium cake tin with butter and then sprinkle some flour. Pour the batter into the prepared cake tin and bake for 25 to 30 minutes. Remove from the oven and allow it to cool.

Whipped Cream Frosting:
Heavy whipping cream: 1 1/2 cup
Vanila extract: 1/2 tsp
Granulated Sugar: 2 tbsp
Coca powder: 1 1/2 tbsp

In a large mixing bowl, add the whipping cream, vanilla extract, sugar and coca powder stir well. Beat the mixture until stiff peaks form . apply this on the cake


Thank you Soumya forward me the wonderful award and i would like to share this awards to


Monday, October 18, 2010

Mutton Fry

Mutton: 1kg
Onions: 2 medium
Green Chilly: 3-4 pcs
Ginger crushed: 1 tbsp
Garlic crushed: 1 tbsp
Tomato: 1 medium
Chili powder: 3 tsp
Coriander powder: 1 tbsp
Pepper powder: 1/2 tbsp
Fennel seed powder: 4 tsp
Garam Masala: 1 tsp
Turmeric powder: 1tsp
Vinegar: 1/2 tbsp
Salt to taste
Oil - 2 tsp
Curry leaves: 1 spring

Clean and wash mutton pieces with vinegar and turmeric powder. Heat oil in a pressure cooker add onion, ginger, garlic, green chilli, salt and curry leaves till soft. Add tomato and saute well. Add chilli powder, coriander powder, pepper powder, fennel seed powder and garam masala. Add mutton pieces and half cup water to this. Close the lid and pressure cook until meat is tender and soft. Remove from fire. Open the lid. Heat oil in another pan, add cooked mutton along with gravy. Fry utill the mutton turns dark and masala coated well. Serve hot with rice.

Saturday, October 16, 2010

Beef Cutlet

Ground Beef: 800 gm
Potato: 2 big
Onion: 3 medium
Ginger chopped: 2 tbsp
Garlic chopped: 2 tbsp
Green chilli chopped: 2 pc
Curry Leaves: 1 spring
Chilli powder: 11/2 tsp
Meat masala: 1 tsp
Garam masala: 2 tsp
Fennel seed powder: 3 tsp
Pepper powder: 3 tsp
Salt: to taste
Bread crumbs: 1 cup
Egg white: 2
Vinegar: 1 tbsp

Wash the potatoes and pressure cook them until soft. Peel the potatoes and mash them very well with spoon and keep aside. Wash and clean meat with vinegar and turmeric powder. Heat oil in a pan, add onion, green chilli, ginger, garlic and curry leaves saute till it turns golden color. Add ground beef. Saute well. Add chilli powder, garam masala, fennel seed powder, pepper powder, meat masala and salt. Cook until it turns soft. Allow the mixture to cool. Once it is cooled add mashed potatoes & mix well. Make small balls with the mixture & flatten with hands into round shape.

Beat the egg white. Add bread crumbs to a plate. Dip each cutlet in egg white and roll with bread crumbs until fully coated. Heat oil in a pan, Deep fry/shallow fry until golden brown color. Serve hot with ketchup or sliced onions.

Wednesday, October 13, 2010

Chicken Kuruma

Chicken: 1 kg
Onion chopped: 2 big
Ginger: 11/2tbsp
Garlic: 11/2tbsp
Green chilli: 4-5 pcs
Tomato: 1 small
Grated coconut: 3/4 cup
Cinnamon stick: 2 pcs
Cardamom: 2-3 pcs
Cloves: 3-4 pcs
Pepper powder: 3/4 tbsp
Coriander powder: 1/2 tbsp
Turmeric powder: 1/4 tsp
Fennel seed powder: 1/4 tbsp
Water: 1/2 cup
Salt: to taste
Coriander leaves: Garnishing

Grind garlic, ginger and green chilli together and keep it aside. Heat oil in a pan, saute saute clove, cardomom and cinnamon stick, add onion and saute well. Add grinded ginger,garlic and green chilli to this. Fry till it turns golden color. Add tomato, saute for 2-3 minutes. Then add pepper powder, coriander powder, fennel seed powder and turmeric powder. Saute well until the raw smell goes. Add chicken pieces, cover and cook for 5 minutes. Grind coconut to a fine paste and add to the chicken. Pour 1/2 cup water. Lower the flame, cover and cook until the gravy starts thickening. Remove from fire. Add chopped coriander leaves. Serve hot with appam, bread, roti.


Monday, October 11, 2010

Fried Date Balls

Seedless dates: 1 cup
Grated coconut: 1/4 cup
Cardamom crushed: 1 tsp
Chopped Cashew: 1 tbsp
Raisins: 1 tbsp
Sugar: 1/2 tbsp
Al purpose flour: 1/2 cup
Rice flour: 1 tbsp
Turmeric powder: 1/4 tsp
Baking powder: 1/4 tsp
Water: 2-3 tbsp
Ghee: 1 tbsp
Salt: 1/2 tsp

Chop the dates into small pieces. Heat 1 tbsp ghee in a pan, fry cashew till golden color. In the same pan add dates and saute for 5 minute in low flame. Remove from fire. Mix dates, grated coconut and crushed cardamom with your hands. Add cashew and raisins to this and make a medium sized balls. Mix flour with water, add baking powder, salt, sugar and turmeric powder to this and make a semi thick batter. Heat oil in a pan, dip each balls into the batter and fry till golden color. Serve hot

Saturday, October 9, 2010

Celebrating 100th post - My First Chocolate Cake in Pressure Cooker

Al purpose flour: 1 cup
Powdered sugar: 1 cup
Coca powder: 1/2 cup
Egg: 2
Salt: 1/4 tsp
Butter: 1/2 cup
Baking powder: 1 tsp
Milk: 1/4 cup
Vanilla essence: 1 tsp

Sieve together flour, cocoa powder, baking powder, salt into a mixing bowl and keep it aside. Beat the egg with sugar and butter until it becomes smooth and fluffy. Add flour to the mixture. Blend all ingredients thoroughly. Pour milk little by little. Add vanila essence. Mix well until the batter turns to a pouring consistancy. Grease a aluminium cake tin with butter and then sprinkle some flour. Pour the batter in the greased container. Heat the presure cooker on high heat for 2-3 minutes. Place the cake tin, inside on the pressure cooker. Close the cooker lid and do not put whistle on the lid. Pressure cook for about 30-35 minutes in low flame. Remove from fire. Do not open the lid immediately. After 10 minutes open the lid, Put a skewer inside the cake. If the skewer come out clean, means that cake is done.

Chocolate Topping:
Butter: 1/2 cup
Cocoa powder: 2-3 tbsp
Sugar: 3/4 cup
Milk: 2-3 tbsp
Vanilla essence: 1 tsp

Beat butter with sugar. Add cocoa powder to this. Add milk little by little, beat until it turns to a spreading consistency. Pour vanilla seeence to this. Spread this choco paste on the top of the cake

Tuesday, October 5, 2010

Arabic Chicken Kabsa

Chicken: 1 kg
Basmati rice: 2 cup
Onion: 3 medium
Tomato: 1 big
Green chili: 2 pcs
Chicken bouillon: 1cube
Bay leaves: 2-3 pcs
Garlic chopped: 2 pcs
Ginger chopped: 2 tsp
Cardamom: 2-3 pcs
Cloves: 3-4 pcs
Cinnamon sticks: 2-3 big
Loomi/Black limes: 4 pcs
Cumin: 1 tsp
Coriander: 1/2 tbsp
Kabsa masala: 1/2 tbsp
Salt: to taste
Pepper powder: 1/2 tbsp
Tomato paste: 1 can
Chicken broth: 4 cup
Cashew and raisin: Garnishing
Water: 4-5 cups

Method for cooking Chicken:
Clean and cut chicken into big pieces. Heat oil in a pan, add onions, garlic, green chilli and garlic, saute until onions turn golden color. Add bay leaves, cardamom pods, cloves, cinnamon sticks, black limes (make 3-4 holes on the lemon) and cumin, saute for 2-3 minutes. Add coriander powder, salt, pepper powder and kabsa masala.Saute well until the raw smell goes. Add chopped tomato and tomato paste saute till the oil starts sepearte. Then add chicken bouillon. Mix well until sauce thickens, reduce heat to medium. Add chicken pieces, sauté for 2-3 minute. Cover and cook for 5 minutes without adding water. Remove lid and add water. Bring to a full boil then reduce to low. Cook for 30-35 minutes or till cooked well. After the chicken has cooked reserve chicken broth for rice. Take out the chicken pieces from the curry and keep it aside.

Method for cooking Rice:
Wash and drain the rice. In a deep bottom pan, add 4 cups reserved chicken broth, allow it to boil, add rice. Lower the flame, cover and cook untill the rice is cooked.

To fry Chicken:
Heat 2 tbsp oil in a pan and shallow fry the chicken for five minutes or until golden color.

Final arrange:
Add cooked rice to a serving plate, arrange chicken on top. Garnish with fried nuts, and raisins. Serve hot with Salata Hara

Salata Hara

Salata Hara
Tomato: 3 medium
Coriander leaves: 1/2 cup
Green chilli: 2 pcs
Lemon Juice: 2 tbsp
Salt: to taste

In a processor add tomato, green chilli and coriander leaves and blend well. add lemon juice and salt to the paste and serve with Kabsa

Saturday, October 2, 2010

Vanila-Mango pudding

Ingredients for vanila pudding:
Milk: 2 cup
Condensed milk: 1 cup
China grass: 1 1/2 tbsp
Sugar: 1 tbsp
Vanila essence: 11/2 tsp
Water: 1/2 cup

Ingredients for mango pudding:
Mango pulp - 1 cups
Condensed milk: 3-4 tbsp
Sugar: 1/2 tbsp
China grass/gelatin - 3/4 tbsp
Water: 1/4 cup

Soak china grass in water. Add sugar and mix well. In a heavy bottom pan, Mix the milk with condensed milk and cook over medium heat until it comes to a boil. Add soaked china grass to the boiling milk and stir continously till the china grass dissolves completely. Remove from fire, allow it to cool. Add vanila essence to the milk. Pour the milk to a pudding dish. Keep it in the refrigerator for 1/2 n hour or till set.

Mix mango paste with condensed milk and keep it aside. Dissolve china grass in 1/4 cup water. Add sugar to this and mix well. Pour the mango paste to this, stir continuously for 2-3 minutes. Remove from fire, allow it to cool. Pour this mix to the top of the vanila pudding and transfer again to the fridge. allow it cool for another 1 hr.

Thak you soumya from  and savitha raj from forward 2 me this wondeful award, thanks for sharing the award and your support.