Spicy Beef fry

This is a simple beef recipie.

Here is the recipie....

Ingredients

Beef- 1/2 kg  (1 full medium sized bowl of cooked meat)

[I took 1 kg of beef and cooked it in a pressure cooker with 4 spit green chiilies,1/2 tsp turmeric powder, ginger(thumb size) and 4 cloves of garlic crushed ,salt and 1/4 water]

Took half of this amount for making this dish.Also used the stock obtained.

Onions-3

Tomato-1 small

Green chillies-1

Ginger -an inch

Garlic-4 cloves

Chilly powder-1 tsp

Turmeric powder-1/2 tsp

Meat masala-1-2 tsp

Garam masala-1/2 tsp

Corriander leaves-few

Pepper powder-1/2 tsp

Curry leaves-few

salt to taste

 

 

Directions

Take oil in a pan add chopped onions and saute well for a minute

Add ground ginger garlic corriander leaves paste, curry leaves, green chillies and fry.

Add chopped tomatoes and cook until tomatoes become mushy.

Add chilly powder, meat masala, pepper powder, turmeric powder and fry for a minute.

Now add half the amount of cooked beef to this mixture and coat with this masala.

Add some amount of the beef stock (obtained while pressure cooking) to this mixture and keep stiring until all the water evaporates.Add salt as required.Before removing from fire, sprinkle garam masala,mix well and wait for few secs.

Garnish with corriander leaves and serve hot.

Morru curry / Curry made with Buttermilk

Morru curry tastes good with any oil fried spicy vegetable side dish.There are many variants.

Some recipies suggest adding corriander powder and gram dhal,anyhow here I have not used them still tastes fine.

Ingredients

Yoghurt/Curd- 2 1/2 cup
Baby onions -4
Green Chillies- 5-6

Grated coconut-1/4 cup

Turmeric Powder-1/2 tsp

Methi Powder-1/4 tsp
Cumin Powder-1/4 tsp
Salt to taste

Oil to cook

Mustard seeds-1 tsp 
Curry leaves-few

Dried red chillies-1
(coconut oil preferred)

 　

　

Directions

Splutter mustard seeds, add green chillies,broken red chilly, curry leaves, onions and fry for a minute in a pan.

Grind the coconut well in mixie. Whip the yogurt.

Add the turmeric powder, methi powder, cumin seed powder and salt to the pan.

Now add the coconut and a cup of water. Cover it and cook for some time.

When cooked well, switch off the stove, and after a while add the yogurt to it, stir well.Add salt as required.

Serve hot with rice.

Idiyappam/string hoppers

Idiyappam/String hoppers make an excellent breakfast recipie.It is one another proof

to why food recipies derived from rice still reign in south india.

Ingredients

Rice flour-2 cups

Fresh grated coconut-1 cup
Coconut oil-little

Salt to taste

 

Directions

Add the boiling water and salt to the flour and knead to a soft dough.

Grease the idiyappam press mould and put in one portion of the dough.

Press out the dough to form small circular mounds onto each of the iddiappam moulds.

Steam for about 10 minutes in a pressure cooker without a weight,till the iddappam is cooked.

Badhusha

This is one of my favourite snacks. Everytime I reach my appartment from office my bus stops in front of adayar krishna sweets and I can never ignore the smell of ghee coming out from there.Poor me..my office was also situated opposite another branch of krishna sweets in Vadapalani.Even though I control my taste buds when I start from office, by the time I reach adayar my mind says indulging once in a while is fine...Then I figured out this recipie.

So you too indulge once in a while no harm...:-).

Ingredients

Maida-1 1/2 cups
Sugar-1/2 tsp
Baking powder-1/2 tsp
Curd-1 1/2 tsp
Water-1/4 cup
Butter-1/4 cup
Oil-1/8 cup
For deep frying-oil

For sugar syrup

Sugar-1/2 cup
Water to immerse sugar
Lemon juice-1/2 tsp
Elachi-1/2 tsp powdered
Saffron-pinch

Directions　
Add sugar,curd,oil and baking powder to melted butter and use a whisk to mix well,to make it almost frothy.

Add the flour to it and knead into a smooth dough with water.

Make lemon size balls,flatten a bit, pull out the sides and fold inwards to get a design on the outer side of badhusha.

Heat oil in a deep bottomed pan to a very temperature, but take care that it does not smoke.Remove from flame and put the badhusha one by one in it and allow it to get cooked.

Once all the badhusha pops up to the surface, place the pan back on the stove and simmer for 5-10 mins until all the sides have turned golden brown evenly.

Drain them of oil and place them on a paper towel and then put them in to the hot syrup one by one and let it stay for a minute and remove to a serving dish.

Preparation of sugar syrup

Immerse sugar in water and keep stirring till we get a thread consistency.
Add lemon juice, elachi and saffron.

Uttappam

This is one recipie I tried after marraige.This came out well and husband liked it.

Ingredients

Dosa batter-3 cups

Onions -2

Green chillies-2

Curry leaves-as required

Salt to taste

Tomatoes-1 (optional)

Ginger-small piece

Corriander leaves

Directions

Add chopped onions, green chillies, ginger, salt,corriander leaves, curry leaves and tomatoes to dosa batter.

Heat oil in a pan, and pour some batter to the pan, round out on the pan like dosa not too thin.

When one side is cooked, turn over to cook the other side.Once done serve hot with onion or any chutney.







Chappathi

Chappathi's are an easy to make breakfast item.And coupled with any veg or non veg dish tastes good.

Ingredients

Wheat Flour-2 cups

Salt to taste

Hot Water-1 cup

Oil-2 tbsps

Directions

Add salt as required to hot water and mix with wheat flour.

Knead well and sprinkle flour to make into a non sticky dough.

Let the dough be loose ,add oil and knead again.

Make a lemon size balls and flatten into a round using the rolling pin on a rolling board.Sprinkle flour and brush lightly,if the batter sticks to the board.

Heat a pan, brush oil or ghee on the pan and cook the chappathis by turning it on both sides till done.

Remove from flame and serve hot with any side dishes like kurma or dhal curry.



North indian style peas masala

This is one recipie which I tried from a north indian menu.

Ingredients

Green peas-1 cup

Red chilly powder - 1 tsp

Coriander powder - 1 tsp

Chole masala - 2 tbsp

Onions - 2 medium,finely chopped

Tomatoes - 2 medium,finely chopped

Green chilly - 1,finely chopped

Ginger chopped - 1 tbsp

Coriander leaves - 3 tbsp,finely chopped

Kasuri methi - 1 tbsp
Chat masala,garam masala - 1 tsp each[optional]

Oil - 2 tsp

Salt to taste

Directions

Fry onions in a little oil till brown,add the tomatoes and fry till it is cooked.Let it cool, grind to a smooth paste.

In a pan pour oil and fry the onion-tomato paste for 2 minutes.

Add the green chilly and ginger,fry for a minute.

Add red chilly powder,coriander powder and chole masala and fry for 2 minutes.

When everything gets mixed well, add the cooked &drained peas and mix well.

Add salt.

Add coriander leaves and kasuri methi and let it simmer for 10 minutes.

Before switching off, add the garam masala and chat masala and let it boil.

Serve hot with chapathi.

Noodles Crispy

This is a tasty and crispy snack recipie.Try it for yourself and enjoy.

Ingredients

Cooked Noodles -1 cup (cooked with noodles masala and strained)

Ginger-1/2 an inch

Green Chillies-2

Egg-1

Corriander leaves-few

Boiled Chicken or Fried chicken shredded as 5-6 pieces (vegetarians can substitute this with potato)

Corn flour-2 tbsps

Maida-1 1/2

Salt

Water

Directions

Mix all the above ingredients and add water,not very loose but similar to batter used for frying bajjis.

Heat oil in a pan.When oil is hot, deep fry.Remove from fire and place on a paper towel.Serve hot.

Garlic Chicken

This dish is tasty and I happen to prepare this on my birthday and my husband liked it.I guess this is the Indian version, because the chinese recipie which I tasted was white in colour and tasted different.

So here is the recipie

Ingredients

Chicken -250 gm boneless

Garlic -12 cloves

Onions- 3 tbsp

Capsicum-3 tbsp

Soya sauce-1 tbsp

Chilli sauce-2 tbsp

Tomato sauce-3 tbsp

Butter  -1tbsp

Corn flour-1tbsp

Salt to taste

Directions

Cook chicken in a cooker with butter ,water and salt for 1-2 whistles.Use the remaining water which is left with cooked chicken as "chicken stock".

Add butter to a pan, chopped garlic, onions and fry till it becomes transparent and garlics have become light brown, add soya sauce, chilly sauce, tomato sauce, pepper, capsicum and chicken pieces and keep stiring till capsicums are partly cooked.

Add corn flour to the stalk and mix well add this to chicken mixture, add celery and sugar and mix well for a minute.Add salt to taste.

Remove from fire.Serve hot.

Dragon Chicken

I prepared this when I had done the garlic chicken.Since I was preparing both these recipies for the first time, wanted to have a back up, if either of this flops.However both of them turned out to be good.Both are unique in taste.

Ingredients

For marination

Chicken sliced lengthwise-1/2 kg

Ginger Garlic paste -1/2 tsp

Egg white-1

Salt as per taste

For gravy

Ginger -1tsp

Garlic -1tsp

Cashewnuts-1/4 cup

Crushed red chilly-2 tsp

Celery-1/4 cup

Tomato sauce-1 1/2 tsp

Soyasauce-1 1/2 tsp

Sugar-1/2

Salt to taste

 

 

Directions

Marinate chicken with the ingredients under marinate section and deep fry after 2 hours.

For gravy, add ginger and garlic paste to a hot pan with 1 tbsp of oil and fry for a minute,add cashewnuts and fry again, add crushed red chilly, celery, tomato sauce, soya sauce, sugar and mix well.

Add chicken to this mix and let it stay for few minutes,add salt to taste, remove from fire and serve hot.

Simple cake

This is one simple cake that my mom used to make during christmas.This is a simple cake recipie to start with.....

Ingredients

All purpose flour-1 cup
Powdered sugar-1 cup
Unsalted butter-3/4 cup

Baking powder-1/2 tsp

Eggs-4
Vanilla essence-4-5 drops

Directions

Preheat oven at 350 for 10 mins.
Seive flour and baking powder together and mix with powdered sugar ,butter and beaten eggs.Add vanilla essence.
Grind the this mixture with other ingredients to a fine paste and remove to a greased baking tray.
Then sprinkle some flour on it and dust it. Now pour the cake mixture into this dish and bake the cake for around 40min at 350F (or till a knife inserted in the cake comes out clean).

Spinach with prawns curry

Any vegetable cooked with pinch of turmeric,green chillies, ginger,garlic and salt imparts a special flavour.

In my granny's place, in ernakulam, every vegetable is combined with prawns,mixed with crushed red chillies,ginger garlic paste,turmeric powder and freshly plucked curry leaves in an earthern pot and cooked in coconut oil.It has an unique flavour.

If you dislike any vegetable, combining with prawns, elevates the taste of the dish (provided you like prawns).Vegetables like potatoes,drumstick,country beans,pumpkin etc are used normally.

Ingredients

For cooking spinach

Spinach- 1 bunch
Ginger-1/2 inch
Garlic-2 flakes

Turmeric-1/2 tsp

Salt to taste

For cooking prawns


Prawns- handful
Ginger-1/2 inch
Garlic-4 flakes
Turmeric- 1/2 tsp
Green Chillies-2 green chillies spit into 2

Salt to taste

For making the dish

 

Chilly powder-1 tsp

Green chillies-1

Tomatoes-2

Onions-1 medium size

Salt to taste

Directions


Take a pan and cook prawns with turmeric,crushed ginger ,garlic ,green chillies and salt as required.
Add 3-5 tbspns of water and cover the pan.


Cook spinach in the same way separately with some water and with mentioned ingredients.


Now take another pan, add oil(coconut oil preferred) add chopped onions, saute till light brown add tomatoes and cook till the oil separates add the spinach and cook for few more seconds.

Add the prawns at the end and mix well.Serve with rice.

Avalose podi

Ingredients


Rice-2 cups
Grated coconut- 2 cups

Cumin seeds-1 tsp

Sesame seeds-1 tsp

Salt to taste

　

Directions


Soak pacha ari for 3-5 hours and strain it and grind it coarsely.
Rub it with grated coconut and salt leave it for one hour.
Fry the cumin seeds and sesame seeds in a pan and then add the rice and coconut mixture

on high flame till it starts becoming brown then simmer till it becomes light brown and remove from flame.

Store it in an air tight container.

　

Dosa

Dosa is taken by most of the indians and it is easily digestible.

Tastes really good when they are crispy and hot.When taken with hot and spicy chutneys...yummmm

Ingredients

Boiled rice-1 cup
Pacha ari(raw white rice)-1 cup
Ulunu (black gram)-1/4 cup
Fenugreek seeds- 1/2 tsp

Salt to taste

Directions



Soak raw rice for about 3-5 hours.
Soak black gram with fenugreek seeds for 1-2 hours.
Grind raw rice with boiled rice in a blender adding some water and remove to a vessel.
Grind black gram with fenugreek and mix with above mixture.Add salt as required and stir well.

Rub the hot tawa with a sliced side of an onion holding on to its rear end.So that the dosa will not stick the pan.

Then pour the dosa batter on a hot tawa and spread out thin with a spoon.
Sprinkle 2-3 drops of ghee or oil  on the surface and cover for few seconds.

Serve hot with chutney.

Mutton curry

Ingredients

For cooking mutton


Mutton -1/2 kg

Turmeric powder-1/2 tsp

Green chillies-2

Garlic-4 big flakes

Ginger-1/2 inch


For the gravy


Tomatoes-2
Onion-1
Green chillies-2
Ginger-1/2 inch
Garlic- 4 flakes if big else 6
Corriander powder-1 tsp
Red chilly powder-1 tsp
Turmeric powder-1/2 tsp
Cumin seed powder-1/2 tsp
Curd-1/4 cup
Corriander leaves-1/4 cup
Garam masala-1/2 tsp


Directions


Cook mutton in a pressure cooker with turmeric, crushed mixture of ginger ,garlic and green chillies and 1/4 cup water. Add salt as required.
Wait for 1 whistle and then simmer till next whistle else wait for 15 minutes and turn off.


For the gravy, grind the onion, green chillies, ginger, garlic and fry in a pan with oil till golden brown.
Add chilly powder,coriander powder,turmeric powder,cumin seed powder and fry till dark brown.
Add tomatoes and saute till oil separates also add beaten curd and then add cooked mutton and let it boil.
Add corriander leaves and garam masala at the end.

Serve hot with ghee rice or chappathis.

                                                   

Homemade Mayonnaise

Ingredients

Egg white -1

Sugar-1 tsp

Mustard powder-1/4 tsp

Lemon juice-2 tsps

Vegetable oil-1 cup

Salt-1/2 tsp

Directions

Mix the egg white, salt, sugar, mustard powder, and lemon juice in a blender until combined.Slowly stream the vegetable oil into this mixture while blending, until it attains consistency. Refrigerate in an air-tight container.

Chicken mayonnaise sandwitch

This is one of the sandwitches my husband brings me often and both of us never mind indulging in them inspite of us being health conscious.

I has a unique taste, since it is has layers of creamy mayonnaise and shredded chicken pieces.

It also tastes good when hot.

Ingredients
　

Toasted bread- 4 slices
Chicken breast meat-1
Few lettuce leaves
Few slices of tomatoes
Few slices of cucumber
Mayonnaise- 5 tbspn
Salt and pepper to taste
　
Directions

How to assemble

Toast the bread slices with butter in a flat bottomed pan.

Now mix mayonnaise with chicken and spread on both the sides of the bread.

Take slices of tomatoes,cucumbers onions and lettuces and

sandwitch them between the bread slices.

Chicken mayonnaise is ready!!!.You can also replace bread for buns in this recipie.

Cook chicken with salt, pepper and little water.
Shred into smaller pieces and fry for a minute in a pan.

Ambalapuzha payasam

This is one of my favourite recipies.

This payasam tastes similar to milkmaid.

Try it and taste for yourself!!!

Pathiri

Pathiri are part of kerala muslim cuisine.There are many types of pathiris.I have shared one of the simplest among them.

Ingredients

Roasted Rice flour - 2 cups
Water - 2 cups
Grated Coconut - 1 cup
Small onion -4 nos
Cumin seeds - 1/4 tspn
Salt - 1/4 tspn
Oil - 2 tspn

Directions

Coarse grind coconut,small onions and cumin seeds.
Heat water to a boil with salt. Add the ground ingredients to the water and oil and bring water to a boil again. When it boils again, add rice flour and stir well until all the water has been absorbed. Add sesmae seeds. Remove from heat and keep covered. Open the lid after 5 to 10 minutes and when it is still warm, knead well without adding any more water until soft.

Make small balls of the dough and roll out with a rolling pin. Dust with rice flour to help in rolling out. Cut with a round lid to get a good round shape.

Heat a kadai with oil on medium heat. Deep fry them, until golden brown, or until the pathiri puffs out. Take out off the oil and transfer to a plate.

Serve hot with Chicken curry.　


　　

Naan

Ingredients

Maida-3 cups
Oil-1 tbsp
Butter -2 tbsp
Sugar -2 tsp
Yeast -1/2 tsp
Curds fresh -1/2 cup
Salt to taste
Baking soda -1/2 tsp
Warm milk for kneading

 

 

Directions

In a dish, take 5 table spoon of warm water, add the yeast and a teaspoon of sugar and stir well. Keep aside for 10-12 minutes.

Sieve the baking powder, salt and maida together.
Add butter, curds, oil and knead well. Add milk a little at a time and yeast, till a soft pliable dough is formed.

Cover with a wet cloth. Cover with another plate and keep aside for 5-6 hours.
Knead dough lightly and make 10-12 balls off the dough.

Roll into a thick triangles.

Place on a pre-warmed tawa. Sprinkle water on the top part with hands. Invert naan and stick to tawa. Invert tawa and roast over the gas flame
direct until they are brown spotted on both sides.

Serve hot with butter paneer masala or butter chicken.