Ulli (Shallots) Theeyal

Ingredients

Small Onion - 1 Cup 

Turmeric Powder – 1/4 tsp

Tamarind – Gooseberry sized ball

Salt – to taste

Grated Coconut – 1/2 cup

Coriander Powder- 1 tbsp

Red Chilly Powder – 1 1/2 tbsp

Oil – 1 tbsp

Mustard Seeds – 1/4 tsp

Dry Red Chillies – 02-04
Green chilli: 1-2 nos

Curry Leaves – few
Coconut Slices: 3-4 tbsp

Method:

Heat a pan and dry the roast grated coconut till brown color. Add red chilli powder, turmeric powder and coriander powder, Saute well. Add little water, Grind the roasted coconut to a smooth paste. Soak tamarind in 1/2 cup water and extract the juice and keep aside. Heat oil in a pan, add small onion, green chilli and coconut slices. Sauté well. Add 2 cup water into this, pour tamarind extract. Cover and Cook for 10 minutes or till onion turns soft.  Add the ground paste. Reduce the flame to low and allow to cook for another 4-5 minutes. Heat 1 tbsp of oil in a pan. splutter mustard seeds, red chilli and curry leaves. Pour the seasoning over the curry. Serve hot with rice....

Homemade Gulab Jamun

Ingredients: 
Plain Flour: 3/4 cup
Milk Powder: 1 cup
Milk: 4-5 tbsp
Baking Powder: 1 tsp
Ghee: 1 tbsp
Oil: For Frying

Method: 
Mix together plain flour, milk powder and baking powder. Add milk little by little to the flour, add ghee and make a stiff n smooth dough.Divide the dough into 35-40 small balls. Heat oil in a pan and fry the the balls until golden brown. Add the fried balls to the hot sugar syrup.

For Sugar Syrup
Sugar: 2 cup
Water: 2 cup
Cardamom: 4-5 nos

Method: 
Take a heavy bottom vessel, mix sugar and water, allow the mixture to boil for 10-15 minutes. Stir well. add the fried jamuns to the sugar syrup. Keep aside for minimum 2 hrs. Add cardamoms. Serve with vanilla ice cream....enjoyyyy

Kerala Fruit Cake

i am back.......Happy new year to all my blogger friends.... 

Ingredients:

Flour: 11/2 cup
Powdered Sugar: 1 cup /+ 1/4 cup sugar
Water: 3-4 tbsp
Orange juice: 1/2 cup
Egg: 4 nos
Margarine: 1/2 cup
Baking powder: 1 1/2 tsp
Baking soda: 1/2 tsp
Orange Zest: 1/2 tsp
Lemon juice: 1 tsp
Salt: 1 pinch
Vanilla essence: 2-3 drops
Pineapple essence: 2 drops
Rum: 1/2 cup
Tutti fruity: 4 tbsp
Cherry: 3 tbsp
Cashew nut: 4 tbsp
Raisin: 2 tbsp
Dry orange peel: 2 tsp
Cinnamon stick: 2 small
Clove: 3 nos
Cardamom: 5 nos
Fennel seed: 1 tsp

Method:

Preheat the oven to 170 degree c. Soak cherry, raisin, cashew nut, orange peel, tutti fruity in rum and keep aside for 2 or 3 days or at least one day before. Grind cinnamon, clove, cardamom and fennel seed together and keep aside. 

In a deep pan add 1/4 cup sugar and stir it continuously until the sugar turn dark color, reduce the flame and pour water to this n stir for 5-6 minutes. Switch off the flame and leave it aside to cool completely 

Sieve together flour baking powder, baking soda and salt. Beat margarine and powdered sugar until smooth. add egg one by one to the mixture and beat well till the mixture completely incorporated. add vanilla essence, pineapple essence, lemon juice and orange zest, mix well. 

Add the caramelized sugar and spice powders to this and beat well. add the sifted flour, mix with wooden spatula. drain the soaked dry fruits and add to the mixture, mix well. 

Grease a cake mould with little butter n sprinkle some flour. Pour the prepared mixture to the cake tin and bake for 1 hr 45 minutes.  

Neimeen (king fish ) in cashew gravy

Ingredients:

Neimeen/King fish: 1 kg

Onion chopped: 3 cup

Ginger crushed: 2 tbsp

Garlic crushed: 2 tbsp

Green chily slitted: 7-8 nos

Tomato sauce: 3 tbsp

Soy sauce: 1 tbsp

Curry Leaves: 1 spring

Salt: to taste

Cashew nut paste: 1 cup

Red chilly powder: 3 tbsp

Coriander Powder: 2 tbsp

Turmeric powder: 1 tsp

Tomato sliced: 2 cup
Water: 2 cups + 1/4 cup

Method:

Soak cashew in water for 1/2 n hr and grind to a smooth paste. Heat oil in a pan or manchatti fry ginger, garlic and green chilly, add onion fry till the raw smell goes. Add red chilly powder, coriander powder and turmeric powder saute for 2-3 minutes, pour 2 cups water also add enough salt, allow the gravy to boil, add the fish pieces. Cover and cook for 5-10 minutes. Add tomato sauce, soy sauce and chopped tomato to the curry, rotate pan with your hands. Pour the grinded cashew paste and cook for another 2-3 minutes. add the curry leaves. Serve with bread or appam.