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.

Fish curry (Varthaaracha meen curry)

Ingredients

Fish –1/2 kg

Sliced Shallots – 3 or 4

Minced Ginger – 1 to 2 tbsp

Minced Garlic – 2 to 3 pods

Curry Leaves – A sprig

Fish Tamarind (Kudampuli) – 2 small pieces

Fish Masala Powder – 1 tbsp (optional)

Lemon Juice – 1 tbsp 

Oil – 2 to 3 tbsp

Mustard Seeds – 1/4 tsp

Salt – to taste

Water – as needed

Roasting

Grated Coconut – 1 cup
Fennel Seeds (Perum Jeerakam) – 1/4 tsp
Curry Leaves – A few
Shallots – 2
Garlic – 1 small pod
Turmeric – 1/2 tsp
Kashmiri Chilly Powder – 2 tbsp 
Coriander Powder – 1 tbsp
Fenugreek Powder (Uluva) – 1/4 tsp
Pepper Powder – 1/2 tsp


Directions


Clean the fish thoroughly and cut it into curry sized pieces. Soak it in water along with 1 tbsp lemon juice for 5 minutes. Wash and drain the fillets. Keep aside.

Wash and soak the fish tamarind (kudampuli) in 1 cup of warm water.

Heat a non stick pan and dry roast coconut, shallots, garlic, curry leaves and fennel seeds until the coconut turns into a nice dark brown color.

Reduce heat and add coriander, chilly, turmeric, fenugreek and pepper powders. Continue roasting for a minute or two and remove from heat. Allow it to cool and grind everything to a smooth powder.

Apply this roasted coconut-spice powder on the fish along with salt and little water. Keep the marinated fish aside for atleast 15 minutes.

Heat oil in a deep pan or earthern pot and splutter mustard seeds.

Throw in the sliced shallots, curry leaves, ginger and garlic. Saute for a few minutes until the shallots begin to brown.

Reduce heat and add 1 tbsp fish masala powder. Saute for a minute.

Add the fish tamarind along with its water. Add more water as required along with salt to taste.

Stir everything and allow it to come to a slow boil and then add the marinated fish pieces along with any remaining roasted coconut paste.

Cover and cook the fish for around 15 minutes, swirling the pan occasionally. Remove lid and continue cooking so that the gravy thickens.

Remove from stove top and keep covered. The gravy tends to thicken after a while.

Yummy Kerala Beef stew

I had always disliked the white creamy stew during my childhood because brightly colored food appealed more to me..Food to me has to be hot and spicy, but as I grew, my taste buds sensed the flavour in these white colored gravies.The spices used in this gravy gives it an unique taste.

And now I cant resist from preparing this recipie almost every 2 weeks.

Have a look at beef stew recipie.