tag:blogger.com,1999:blog-75456934696288746902024-03-05T16:31:59.891+05:30Ammachiyude Adukkala's English RecipesAmmachiyude Adukkala Gives You Opportunity to Cook Food By Yourself.
We Share South Indian, North Indian and all types of varieties of Cooking RecipesAdminhttp://www.blogger.com/profile/02109183761332924959noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-7545693469628874690.post-48298482028143792822020-11-25T01:02:00.005+05:302020-11-25T01:02:25.488+05:30Meen Mulakittathu<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0qqOUerzDXjZQUOq3LiaVWXDcIuwB9UrHAs_5qTxyBGWErIRBJxFdyoMjRl-sS0vnnr8ZWt0PbGjgAYn7cKW-kF1dDnNCIHogVyyrY6CKpTIQGmoRpClSWmkRW3ER6FdenKof2dm_1k4/s960/Meen+Mulakittathu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="890" data-original-width="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0qqOUerzDXjZQUOq3LiaVWXDcIuwB9UrHAs_5qTxyBGWErIRBJxFdyoMjRl-sS0vnnr8ZWt0PbGjgAYn7cKW-kF1dDnNCIHogVyyrY6CKpTIQGmoRpClSWmkRW3ER6FdenKof2dm_1k4/s320/Meen+Mulakittathu.jpg" width="320" /></a></div><div class="kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">Meen Mulakittathu </div><div dir="auto" style="font-family: inherit;"> </div><div dir="auto" style="font-family: inherit;">Ingredients</div><div dir="auto" style="font-family: inherit;">Fish - 500 g</div><div dir="auto" style="font-family: inherit;">Red chilli powder - 40 g</div><div dir="auto" style="font-family: inherit;">Coriander powder - 20 g</div><div dir="auto" style="font-family: inherit;">Ginger - 1 piece</div><div dir="auto" style="font-family: inherit;">Garlic - 1 clove</div><div dir="auto" style="font-family: inherit;">Kokum - 15 g</div><div dir="auto" style="font-family: inherit;">Salt - to taste</div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">Tempering</div><div dir="auto" style="font-family: inherit;">Coconut oil - 2 tbsp.</div><div dir="auto" style="font-family: inherit;">Small onions - 2 or 3 nos.</div><div dir="auto" style="font-family: inherit;">Mustard seeds - 1 tsp.</div><div dir="auto" style="font-family: inherit;">Red chilly (w) - 2 nos.</div><div dir="auto" style="font-family: inherit;">Fenugreek - a pinch</div><div dir="auto" style="font-family: inherit;">Curry leaves - 2 sprigs </div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">Clean the fish and cut into even-sized pieces. Marinate for a while. Slice ginger and garlic. Smear with red chilli powder, coriander powder, salt, kokum and curry leaves. Add water and cook for 5 to 10 minutes. Temper with given ingredients.
Recipe by Sindhu Joy Santimon</div></div><p></p>Web Adminhttp://www.blogger.com/profile/10171384074934228219noreply@blogger.com0tag:blogger.com,1999:blog-7545693469628874690.post-79840989089126393392020-04-26T22:24:00.002+05:302020-04-26T22:25:24.664+05:30Snow Pudding with Mango Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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Snow Pudding with Mango Sauce<br />
<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">Recipe by: Soosan Joshy<br />Ingredients</span><br />
<br style="background-color: white; color: #1c1e21; font-family: Helvetica, Arial, sans-serif; font-size: 14px;" />
<span style="background-color: white; color: #1c1e21; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">For mango sauce:</span><span class="text_exposed_show" style="background-color: white; color: #1c1e21; display: inline; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><br />Mango chopped - 1cup<br />Mango pulp - 1/2 cup<br />Milk - 375ml + 125ml<br />Custard powder - 3Tbspn<br />Sugar - 5Tbspn<br />Sago(optional) - 1/4 cup<br /><br />For snow pudding:<br />Eggs - 2<br />Sugar - 1/3cup<br />Vanilla essence (optional) - a few drops<br /><br />Method:<br /><br />Mango Sauce:<br /><br />1. Mix well the custard powder with 1/2cup of milk.<br />2. Boil 375ml of milk.<br />3. After boiling, add sugar and mix well.<br />4. Add custard milk mixture, stir well.<br />5. Switch off the flame when required consistency is met.<br />6. When custard mixture is cooled, add mango pulp, chopped mangoes and cooked sago to the custard mixture.<br />7. Serve the mango sauce to the serving plate.<br /><br />Snow Pudding:<br /><br />1. Add egg whites, sugar and vanilla essence to the beating bowl.<br />2. Beat the mixture with the help of an electric beater until the mixture turns soft and fluffy.<br />3. Optional: Caramelize 1/4cup sugar. Grease the vessel in which snow pudding to be cooked with caramelized syrup.<br />4. Add egg mixture up to 3/4th of the vessel and steam it for 15 - 20 minutes. Cover the vessel with an aluminium foil. (put some holes with a toothpick.)<br />5. When the snow pudding is cooked, turn the vessel upside down on to the mango sauce.<br />6. If you want more layers of snow pudding, add one above the other.<br /></span></div>
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Web Adminhttp://www.blogger.com/profile/10171384074934228219noreply@blogger.com0tag:blogger.com,1999:blog-7545693469628874690.post-12466993134885529022018-07-01T02:21:00.000+05:302018-07-01T02:21:48.891+05:30HOME MADE BRAHMINS SAMBAR POWDER<div class="separator" style="clear: both; text-align: center;">
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HOME MADE BRAHMINS SAMBAR POWDER - ബ്രാഹ്മിൻസ് സാമ്പാർ പൊടി (വീട്ടിലുണ്ടാക്കിയത്)<br />
By : PradeenKumar Vazhuvelil Sankunni<br />
INGREDIENTS<br />
1. Coriander seeds, (മല്ലി-മുഴുവനോടെ) : 120 grams (1 cup)<br />
2. Toor Dal (തുവര പരിപ്പ്) : 50 grams (5 tablespoons)<br />
3. Chana Dal (കടല പരിപ്പ്) : 50 grams (5 tablespoons)<br />
4. Urad Dal (Whole) (ഉഴുന്ന് പരിപ്പ്-മുഴുവനോടെ) : 50 grams (5 tablespoons)<br />
5. Kashmiri chilli (പിരിയൻ മുളക്) : 100 grams (18 to 20 numbers)<br />
6. Red chilli (ചുവന്ന ഉണക്ക മുളക്) : 50 grams (10 to 12 numbers)<br />
7. Pepper corns (കുരുമുളക്) : 30 grams (3 tablespoons)<br />
8. Fenugreek seeds (ഉലുവ) : 30 grams (3 tablespoons)<br />
9. Pottu Kadala (പൊട്ടു കടല) : 50 grams (5 tablespoons)<br />
10. Curry leaves (കറിവേപ്പില) : 25 grams (1 cup)<br />
11. Asafoetida (Compounded) (കായം (കട്ട കായം) : 25 grams (2 tablespoons)<br />
12. Turmeric powder (മഞ്ഞൾ) : 25 grams (2 tablespoons)<br />
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PREPARATION<br />
1. Heat a pan and dry roast each ingredients separately. Do not roast together.<br />
2. Do not roast turmeric powder, it can be can be added to all the ingredients at the end.<br />
3. Use compounded Perumkayam for roasting. Do not roast if you are using powder. Just add along with Turmeric powder.<br />
4. Grind everything together in a grinder and keep it in an air tight jar.<br />
5. This can be used for preparing 10 persons sambar for 10 times. One time Sambar for 100 persons.Adminhttp://www.blogger.com/profile/02109183761332924959noreply@blogger.com0tag:blogger.com,1999:blog-7545693469628874690.post-58930461782149972082018-06-29T11:50:00.001+05:302018-06-29T11:50:16.213+05:30CHICKEN TOMATO MASALA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnW2ai_reAFtcEqWEQ7YT73tGve6aZalQINgCSPTD-9_d5Gi2sqsPIXqak45IE9RM_LvHL8nwn2RZ1XdHTB0EQzlb6urQ_BKgxEI8ZZ8I9WsNSgONwtCxTaLiJUZrxriDXfPDYdZC9Szo/s1600/CHICKEN+TOMATO+MASALA+Ammachiyude+Adukkala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="827" data-original-width="960" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnW2ai_reAFtcEqWEQ7YT73tGve6aZalQINgCSPTD-9_d5Gi2sqsPIXqak45IE9RM_LvHL8nwn2RZ1XdHTB0EQzlb6urQ_BKgxEI8ZZ8I9WsNSgONwtCxTaLiJUZrxriDXfPDYdZC9Szo/s320/CHICKEN+TOMATO+MASALA+Ammachiyude+Adukkala.jpg" width="320" /></a></div>
<span style="font-family: Roboto, sans-serif;"><span style="font-size: 15px;">CHICKEN TOMATO MASALA</span></span><br />
<span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;"><br /></span>
<span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Recipe By:</span><span class="fwb fcg" data-ft="{"tn":";"}" style="font-family: Roboto, sans-serif; font-size: 15px;"><a class="_5f0v" data-hovercard="/ajax/hovercard/user.php?id=100001447487536&extragetparams=%7B%22fref%22%3A%22nf%22%2C%22directed_target_id%22%3A310259235658410%7D" href="https://www.facebook.com/suchithra.raj?fref=nf" id="js_187" style="color: black; text-decoration-line: none;" tabindex="0">Suchithra Raj Karumbathil</a></span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;"><br /></span><br />
<span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Chicken – ½ kg</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">For Marination</span><br />
<div class="text_exposed_show" style="font-family: Roboto, sans-serif; font-size: 15px;">
Turmeric Powder – ¼ tsp<br />Red Chilli Powder – 1 tsp<br />Lemon juice – 1 tsp<br />Salt – to taste<br />For Masala<br />Onion – 3, sliced<br />Ginger & garlic paste – 1 tbsp, each<br />Coriander Powder – 1 tsp<br />Red Chilli Powder – 1½ tsp<br />Garam Masala – 1 tsp<br />Fennel Powder (perumjeerakam) – ½ tsp<br />Sliced Tomato – 2<br />Thick coconut milk – ¾ cup<br />Curry leaves<br />Salt<br />Coconut Oil<br />Method<br />1. Wash the chicken and marinate with ingredients listed under ‘for marination’ and keep in the refrigerator for half an hour.<br />2. Shallow fry the marinated chicken pieces till it becomes half cooked.<br />3. To the same pan, add sliced onions & salt, cook till onions become golden brown in color. Add ginger & garlic paste & cook for 2 mins.<br />4. Add coriander, red chilli, garam masala & fennel powders. Fry for a minute or till the oil starts appearing.<br />5. Add sliced tomatoes & curry leaves., mix well & when tomatoes become soft add fried chicken pieces & give a good stir.<br />6. Add thick coconut milk, cover and cook till the gravy becomes very thick.<br />7. The chicken pieces should be cooked well & coated well with masala.<br />8. Serve hot with roti, appam etc..<br />Here I used boneless chicken, can use bone in also.</div>
Adminhttp://www.blogger.com/profile/02109183761332924959noreply@blogger.com0tag:blogger.com,1999:blog-7545693469628874690.post-81195339893843556602018-06-26T09:14:00.000+05:302018-06-26T09:14:27.703+05:30CHICKEN SHAWARMA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNebcdYoCfEGo7v5AT1uDQH3Nj7OtQncmPge4OmztynlVJbPZ787fJMvxX1o8l0RFnfDFlpvfV-xj7LpBUSMRG6j8W0Fa-bmKRIjdAUajjGLxr1gWRzW28h7oK2297nrTR90LTb1b7K-4/s1600/Chicken+Shavarma+Ammachiyude+Adukkala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="607" data-original-width="960" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNebcdYoCfEGo7v5AT1uDQH3Nj7OtQncmPge4OmztynlVJbPZ787fJMvxX1o8l0RFnfDFlpvfV-xj7LpBUSMRG6j8W0Fa-bmKRIjdAUajjGLxr1gWRzW28h7oK2297nrTR90LTb1b7K-4/s320/Chicken+Shavarma+Ammachiyude+Adukkala.jpg" width="320" /></a></div>
<span style="font-family: Roboto, sans-serif;"><span style="font-size: 15px;">CHICKEN SHAWARMA</span></span><br />
<span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Recipe By </span><a data-hovercard="/ajax/hovercard/user.php?id=1166414106&extragetparams=%7B%22fref%22%3A%22nf%22%2C%22directed_target_id%22%3A310259235658410%7D" href="https://www.facebook.com/viju.varghese.10?fref=nf" style="color: black; font-family: Roboto, sans-serif; font-size: 15px; text-decoration-line: none;">Viju Varghese</a><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;"> ചേട്ടന്മാരെ ചേച്ചിമാരെ ...ഇത് നമ്മുടെ നാട്ടിലെ “ശവ”റ്മ അല്ലാ, പിന്നെയോ നമ്മുടെ ഗൾഫിൽ കിട്ടുന്ന നല്ല ക്ഷവറ്മ ആണ് ഐറ്റം!! Dinner Special...</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Here it goes:</span><span class="text_exposed_show" style="font-family: Roboto, sans-serif; font-size: 15px;"><br />• 400gms boneless, skinless chicken thighs or breasts (thinly cut)<br />• 1/2 cup plain yogurt<br />• 1/4 cup vinegar<br />• 3 cloves garlic, crushed<br />• 1 teaspoon pepper<br />• 1/2 teaspoon salt<br />• 1 teaspoon allspice/ garam masala<br />• Juice from 1 lemon</span><br />
<div class="text_exposed_show" style="font-family: Roboto, sans-serif; font-size: 15px;">
• FOR THE SAUCE:<br />• 1 cup Tahini (Sesame paste)<br />• 4 cloves garlic (paste)<br />• 1/4 cup lemon juice<br />• 2 tablespoons yogurt<br />• PITA FILLINGS:<br />• 8 loaves of pita bread or 4 large<br />• Grilled Chicken slices<br />• Thinly chopped lettuce<br />• Thinly chopped tomatoes<br />• French fries (Baked)<br />• Vegetable pickle slices<br />• Tahini spread<br />• Garlic paste spread<br />Final Stage of filling a Shawarmaa !!<br />• To prepare chicken, combine first 7 ingredients in a medium bowl. Add chicken to bowl; toss well to coat. Let stand at room temperature for 4 hrs or overnight.<br />• To prepare sauce, combine yogurt and next 3 ingredients (through 1 garlic clove), stirring with a whisk.<br />• Grill the marinated chicken pieces until done, but not browned, better to keep the soft texture for the Shawarmaa<br />• Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with Tahini paste, then garlic paste, full lettuce leaf, chopped tomato, chopped lettuce, French fries, Chicken slices, pour some more garlic paste.<br />• Roll the Pita bread, folding the bottom first. Roll it tightly so that the filling stay tight and finally roll it over an Aluminum foil.<br />• Just before serving keep it in an oven to heat it up, serve hot.</div>
Adminhttp://www.blogger.com/profile/02109183761332924959noreply@blogger.com0tag:blogger.com,1999:blog-7545693469628874690.post-5617752138480250192018-06-26T09:10:00.000+05:302018-06-26T09:10:05.214+05:30KAPPA THORAN<div class="separator" style="clear: both; text-align: center;">
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<a data-hovercard="/ajax/hovercard/user.php?id=100000751099955" href="https://www.facebook.com/sajusasha?fref=photo" style="color: black; font-family: Roboto, sans-serif; font-size: 15px; text-decoration-line: none;">KAPPA THORAN</a><br />
By : <a data-hovercard="/ajax/hovercard/user.php?id=100000751099955" href="https://www.facebook.com/sajusasha?fref=photo" style="color: black; font-family: Roboto, sans-serif; font-size: 15px; text-decoration-line: none;">Asha Chandy</a><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;"></span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><i class="mhs img sp_wwByM4FoSQU sx_9f2cf1" style="font-family: Roboto, sans-serif; font-size: 15px;"></i><span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"*G","type":45}" style="font-family: Roboto, sans-serif; font-size: 15px;" tabindex="0"><br /></span><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;"></span><span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"*G","type":45}" id="fbPhotoPageCaption" style="font-family: Roboto, sans-serif; font-size: 15px;" tabindex="0">Kappa/Tapioca - 2 medium size<br />Red chilly- crushed - 1 tablespoon<br />Shallots - chopped - 1/4 cup<span class="text_exposed_show"><br />Grated coconut - 1 cup<br />Mustard seeds - 1 teaspoon<br />Oil - 1 table spoon<br />Turmeric powder - 1/4 teaspoon<br />Salt - to taste<br />Curry leaves<br /><br />Preparation<br />Peel the tapioca, wash it. Then Roughly cut to cubes. cook tapioca cubes with turmeric and salt until it turn soft. Water level should be double of the Tapioca. drain water and keep aside<br />Heat oil in a Kadai and splutter mustard seeds.<br />Add shallots and stir one min<br />Add smoothly boiled Tapioca, chilly flakes , coconut , curry leaves.and salt if needed.Stir well for two minutes. Serve hot...</span></span><span style="font-family: Roboto, sans-serif; font-size: 15px;"><br /></span>Adminhttp://www.blogger.com/profile/02109183761332924959noreply@blogger.com0tag:blogger.com,1999:blog-7545693469628874690.post-12041839966400740592018-06-25T10:22:00.001+05:302018-06-25T10:30:44.757+05:30GOOSEBERRY SHALLOTS CHAMMANTHI / Nellikka Ulli Chathacha Chammanthi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRDFOC927wG6XyrTVTWm-BuTGWIfSEMJui_aSGwotj2gFxgehUZ25b0jJ39RPiUJw6767xK1s71YYW8fqknUE5Rxy997XY4jsinC7IEVZqCaIbu_ficZFJsZEK2x6_EbWEWiRQJDVyafg/s1600/Nellikka+Ulli+Chathacha+Chammanthi+Ammachiyude+Adukkala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRDFOC927wG6XyrTVTWm-BuTGWIfSEMJui_aSGwotj2gFxgehUZ25b0jJ39RPiUJw6767xK1s71YYW8fqknUE5Rxy997XY4jsinC7IEVZqCaIbu_ficZFJsZEK2x6_EbWEWiRQJDVyafg/s320/Nellikka+Ulli+Chathacha+Chammanthi+Ammachiyude+Adukkala.jpg" width="320" /></a></div>
<div style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; margin-bottom: 6px; margin-top: 6px;">
Nellikka Ulli Chathacha Chammanthi<br />
By : Pradeenkumar Vazhuvelil Sankunni<br />
INGREDIENTS<br />
Gooseberry (Nellika) : 8-10 nos<br />
Shallots (Cheriya ulli) : 10-12 nos (Big size)<br />
Curry leaves : 3 stems<br />
Crushed red chilly : 2 Tablespoons (or 8 dry red chillies)<br />
Salt : 1 teaspoon<br />
Coconut oil : 2 tablespoons<br />
Sugar : 1/4 teaspoon<br />
Fenugreek (Uluva) powder : 1/4 teaspoon</div>
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PREPARATION<br />
1. Crush Gooseberry, shallots together, red chilly and curry leaves together<br />
2. Add salt, coconut oil, sugar and Fenugreek powder.<br />
3. Mix well and serve with rice, Kanji, Chappathi etc</div>
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By : Pradeenkumar Vazhuvelil Sankunni</div>
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Adminhttp://www.blogger.com/profile/02109183761332924959noreply@blogger.com0tag:blogger.com,1999:blog-7545693469628874690.post-7387863076497170812018-06-23T21:48:00.000+05:302018-06-23T21:48:06.256+05:30GRILLED BABY HAMOUR<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTIAthSlGyH4PKf_aEv3-XfmqxFP3eF7DiTGXCw6TkuHNONH8aWqCiIyppXhKoxhmQ9kDzLjWGs7NVNzjBd7aen7jyW-IdmkrZJGSaswJgWxjjN9VfwW8skwqn8cexSOLjvLrldbK28bI/s1600/GRILLED+BABY+HAMOUR+Ammachiyude+Adukkala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="542" data-original-width="960" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTIAthSlGyH4PKf_aEv3-XfmqxFP3eF7DiTGXCw6TkuHNONH8aWqCiIyppXhKoxhmQ9kDzLjWGs7NVNzjBd7aen7jyW-IdmkrZJGSaswJgWxjjN9VfwW8skwqn8cexSOLjvLrldbK28bI/s320/GRILLED+BABY+HAMOUR+Ammachiyude+Adukkala.jpg" width="320" /></a></div>
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" style="font-family: "roboto" , sans-serif; font-size: 15px;" tabindex="0">GRILLED BABY HAMOUR</span><br />
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" style="font-family: "roboto" , sans-serif; font-size: 15px;" tabindex="0">By :</span><a aria-haspopup="true" aria-owns="js_0" data-hovercard="/ajax/hovercard/user.php?id=1166414106" href="https://www.facebook.com/viju.varghese.10?fref=photo" id="js_1" style="color: black; font-family: Roboto, sans-serif; font-size: 15px; text-decoration-line: none;">Viju Varghese</a><br />
<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" style="font-family: "roboto" , sans-serif; font-size: 15px;" tabindex="0"><br /></span><span style="background-color: white; font-family: "roboto" , sans-serif; font-size: 15px;"></span><span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" style="font-family: "roboto" , sans-serif; font-size: 15px;" tabindex="0">2 Baby Hamour fish – cleaned and scored up to the bone<br />2 Tsp of Extra virgin Olive oil and extra for brushing<br />2 Tsp of freshly grounded black pepper<br />1 Tsp of garlic paste<span class="text_exposed_show"><br />1 cup of Coriander leaves chopped<br />½ cup of Dill leaves chopped<br />2 Tsp of lemon juice<br />1 Lemon cut into wedges.<br /><br />Once the fish is cleaned well, score it well up to the bone. Mix the garlic paste, Olive oil, pepper powder and lemon juice in a bowl and marinate the fish well, make sure to fill the paste into the slices well and into the stomach part, keep this for at least 30 minutes chilled.<br />In another bowl add both Coriander & Dill leaves, crush this well just by using the hand and fill the stomach portion of the fish just before grilling, add some lemon wedges along with this.<br />Heat up the grill in high, apply some olive oil over the grill wire before placing the fish. (Remember, don’t turn the fish every now and then to make sure it is done) Just keep one side for at least 10 minutes and turn to the other side for next 10 minutes, for a medium flesh fish this timing is good enough to get it done, brush some olive oil, lemon juice mixture on each side of the fish at the final stage. Serve it hot with roti or rice.</span></span><span style="font-family: "roboto" , sans-serif; font-size: 15px;"><br /></span>Adminhttp://www.blogger.com/profile/02109183761332924959noreply@blogger.com0tag:blogger.com,1999:blog-7545693469628874690.post-37674154974482515582018-06-23T21:44:00.003+05:302018-06-23T21:44:29.619+05:30KADA PEPPER MASALA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWMpkvtnpbjAf_33EUpHJljFOu_OtOQ0gJEFv9vw5NrHkq-U7rD8TFu9AmybnFmnKxpWLqdjn8X4Tfn4xGI1_SmUwwHW0vTOjYe-XLpQfq1cKCTXCvGUZagX8NVOxGBC-LRcwI9q7w-IA/s1600/KADA+PEPPER+MASALA+Ammachiyude+Adukkala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1066" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWMpkvtnpbjAf_33EUpHJljFOu_OtOQ0gJEFv9vw5NrHkq-U7rD8TFu9AmybnFmnKxpWLqdjn8X4Tfn4xGI1_SmUwwHW0vTOjYe-XLpQfq1cKCTXCvGUZagX8NVOxGBC-LRcwI9q7w-IA/s320/KADA+PEPPER+MASALA+Ammachiyude+Adukkala.jpg" width="320" /></a></div>
<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" style="font-family: Roboto, sans-serif; font-size: 15px;" tabindex="0">KADA PEPPER MASALA</span><br />
<span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" style="font-family: Roboto, sans-serif; font-size: 15px;" tabindex="0">By: </span><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" style="font-family: Roboto, sans-serif; font-size: 15px;" tabindex="0">SiKHil </span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" style="font-family: Roboto, sans-serif; font-size: 15px;" tabindex="0">KADA (QUAIL)-6 MEDIUM SIZED OR 1 KILO CUT ONE INTO 4 PCS.<br />GINGER –GARLIC CRUSHED -100 gms.<br />ONION-3 MEDIUM SIZED THINLY SLICED.<span class="text_exposed_show"><br />OIL-50 ML.<br />MUSTARD SEEDS- 10 gms.<br />TOMATO -2 MEDIUM SIZE THINLY SLICED.<br />GREEN CHILLY SLITED-3 NOS.<br />CRUSHED BLACK PEPPER-60 gms<br />TURMERIC POWDER-20 gms.<br />CHILLY POWDER-10 gms.<br />CORIANDER POWDER-50 gms.<br />GARAM MASALA-30 gms.<br />CURRY LEAVES-2 strands.<br />SALT TO TASTE.<br />METHOD<br />* Marinate the quail for minimum of 30 mins with salt, crushed pepper-40gms, garam masala-20 gms and ginger garlic-50 gms.<br />*Shallow fry them in less quantity of oil only just to give the quail a firm outer layer and place in paper napkin to absorb the excess oil.<br />*Then its all same like any masala use the same pan heat oil and crack some mustard seeds and saute ginger- garlic, green chilly, onion and make sure the onion is well sautéed and translucent then add in the turmeric, chilly ,coriander stir them till the raw aroma goes add the tomatoes once the tomato is mashed well add the quail fried mix them well add salt to taste cover and allow to cook in slow fire. when its half done add in the crushed pepper , garam masala and finish it off by curry leaves.</span></span><span style="font-family: Roboto, sans-serif; font-size: 15px;"><br /></span>Adminhttp://www.blogger.com/profile/02109183761332924959noreply@blogger.com0tag:blogger.com,1999:blog-7545693469628874690.post-84024028884160210092018-06-22T11:07:00.002+05:302018-06-22T11:07:10.319+05:30Pazham Nirachathu<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFVfhIhs4R48Ho3eTkb7LPetyeQvTnUNjEZJ-OzQzlriXuvA0AaYWj8EMbQJxy0ov-th5UnSeneI4iFf7mAlP0nIIakicOsfbLwl5K7tq72HeXD_54hSG0e-QRRsnZ1uBgo6VbMAqajPk/s1600/Pazham+Nirachathu+Ammachiyude+Adukkala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="519" data-original-width="720" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFVfhIhs4R48Ho3eTkb7LPetyeQvTnUNjEZJ-OzQzlriXuvA0AaYWj8EMbQJxy0ov-th5UnSeneI4iFf7mAlP0nIIakicOsfbLwl5K7tq72HeXD_54hSG0e-QRRsnZ1uBgo6VbMAqajPk/s320/Pazham+Nirachathu+Ammachiyude+Adukkala.jpg" width="320" /></a></div>
<span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">PAZHAM NIRACHATHU/ STUFFED PLANTAIN</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">ngredients:</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Plantains / nendra pazham - 4</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Coconut grated - 1 cup</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Sugar - 6 or 7tbsp</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Cashewnuts - 1/4 cup sliced or chopped roughly</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Raisins -2 tbsp</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Ghee - 1 tbsp</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Cardamom - 3 crushed</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">All purpose flour / maida - 5 tbsp full</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Water - few drops to make a thick paste of maida</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Oil - for frying</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Preparation:</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">For the filling :</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">1.In a non stick sauce pan,add 1 tbsp ghee and add cashews and raisin.Allow it to puff and add the grated coconut and saut for a minte or two.</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">2.Add sugar and crushed cardamom to it and saut till sugar dissolves completly.Switch off and keep aside.</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">To stuff the plantains:</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">1.Without peeling make slit lengthwise in the middle of each plantain until the centre.Slowly remove the black seeds with a knife(careful not to break)</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">2.Now fill each one with the prepared filling and remove the peel slowly without breaking.</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">3.Make a thick paste of maida by adding little water. Coat the stuffed side of the plantainwith this paste.</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">4.Cover and keep in refrigerator and take out before frying.(no problem,if u fry at the same time).Just for the paste to get coated well ,i keep in refrigerator.</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">5.Heat oil (half way of fry pan used)in a pan on medium flame..</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">6.Slowly place each plantain and fry by turning over all the sides until goldn brown.Drain in kitchen tissues and slice and serve.</span><span style="font-family: Roboto, sans-serif; font-size: 15px;"><br /></span>Adminhttp://www.blogger.com/profile/02109183761332924959noreply@blogger.com0tag:blogger.com,1999:blog-7545693469628874690.post-91986605772285351162018-06-21T22:41:00.003+05:302018-06-21T22:41:37.525+05:30FISH TOMATO MASALA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKjAsJsKul6mrZ48LTWG56bzMdR417RPFvuG3s7uHifrLUqzU_-acJDLImyVmK749g01yUDc7ZclJiZS3_O-5cIWGeLb4kIgdlLv8Lvs0Y7y96LA-opRU_zOlp5CLdRcs_RT2iD6KjM4M/s1600/FISH+TOMATO+MASALA+Ammachiyude+Adukkala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="583" data-original-width="720" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKjAsJsKul6mrZ48LTWG56bzMdR417RPFvuG3s7uHifrLUqzU_-acJDLImyVmK749g01yUDc7ZclJiZS3_O-5cIWGeLb4kIgdlLv8Lvs0Y7y96LA-opRU_zOlp5CLdRcs_RT2iD6KjM4M/s320/FISH+TOMATO+MASALA+Ammachiyude+Adukkala.jpg" width="320" /></a></div>
<span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.08px;">Fish Tomato Masala</span><br style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.08px;" /><span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.08px;">By:Shahina Rasi</span><br style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.08px;" /><br style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.08px;" /><span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.08px;">Ingredients:</span><br style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.08px;" /><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.08px;"><br />Fish pieces: 5-6<br />Kashmiri chilly powder : 2 tsp<br />Turmeric powder : 1/2 tsp<br />Salt<br />Pearl onions : 4-5<br />Ginger : a medium size piece<br />Garlic : 2-3<br />Green chilly ; 2-3<br />Curry leaves : 2 springs<br />Red chilly powder ; 2 tsp<br />Coriander powder : 1 tsp<br />Fennel powder : 1 tsp<br />Pepper powder ; 1tsp<br />Tomatoes : 2 (chopped)<br />Garam masala : 1/2 tsp<br />Coconut oil<br /><br />Method:<br /><br />Roast the red chilly powder and coriander powder together in a hot pan for 4 to 5 minutes in medium flame.<br />Crush the pearl onions,ginger,garlic and green chillis together.<br />Marinate the fish pieces with 2,3,4 ingredients together and keep aside for half an hour.<br />Heat oil in a pan & shallow fry the fish pieces slightly and drain them.<br />In the same oil,add sliced onions and curry leaves<br />Saute well till the onions get transluscent.<br />Add the crushed mix and saute again.<br />Now add the roasted powders, fennel powder,black pepper powder and saute for some time.<br />When the raw smell disappears,add the chopped tomatoes,combine well and close the pan .<br />After 3-4 minutes, open the lid and stir well till the tomatoes get soft and pulpy.<br />Add some water and when it boils add the fish pieces.<br />Boil for few minutes till to get a semigravy thick texture<br />Sprinkle garam masala and switch off the flame.</span><span style="font-family: Roboto, sans-serif; font-size: 15px;"><br /></span>Adminhttp://www.blogger.com/profile/02109183761332924959noreply@blogger.com0tag:blogger.com,1999:blog-7545693469628874690.post-65502197366010504682018-06-21T22:40:00.001+05:302018-06-21T22:40:22.585+05:30Fruit Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieNeeRshFcH_D5tJFpspLrKCkTHqm77tDyAJGtHDSIeW_vt85KlPzYOISUgJ1LdUNqJzaeo_Q_1tHZHqLtLLZSqHfssh3bk3CH8IIB3E5lhURwp2tUaLphBipeoyk02vI8HFMVemJ1xBk/s1600/Fruit+Salad+Ammachiyude+Adukkala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="686" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieNeeRshFcH_D5tJFpspLrKCkTHqm77tDyAJGtHDSIeW_vt85KlPzYOISUgJ1LdUNqJzaeo_Q_1tHZHqLtLLZSqHfssh3bk3CH8IIB3E5lhURwp2tUaLphBipeoyk02vI8HFMVemJ1xBk/s320/Fruit+Salad+Ammachiyude+Adukkala.jpg" width="228" /></a></div>
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<span class="text_exposed_show" style="display: inline;">Fruit Salad<br />By : Sherin Mathew<br />Fruit Cuts (1 banana chopped, 1 apple, few globules of seed less green and black grapes, a fistful of pomegranate seeds, orange cuts (as in pic so that you can remove seeds, I portion of pineapple cubed etc according to availability of fruits)<br />For syrup<br />Sugar 4 tb sp<br />Lime juice – 1 tb sp<br />Vanilla Essence – few drops (for the flavor)<br /><br />To a cup of water add the sugar and let it boil and melt (for an alternate twist you can add ground spices which is the way it is done when served in Christian weddings etc (Cloves - 3No.s, Cinnamon – ½ inch piece, Cardamom – 3 nos crushed together)<br />When the water reduces and syrup thickens, add in the fruit cuts and smear it with the syrup. Add lime juice and essence when cool.<br /><br />Refrigerate and chill it for some time.<br /><br />Custard<br />To ½ liter boiled milk, add a mix of custard (3 tb sp custard mixed in little milk without lumping) add 1 tb sp (more if you are a sweet tooth) sugar to this and bring it to boil and reduce and thicken. (this is the making of thick custard sauce, some make runny thin custard)<br /><br />When cool add a few drops of vanilla essence (careful since you have already used some in your fruit mix)<br />Refrigerate and chill.<br />Method to serve.<br />In a serving bowl, fill in ¾ custard sauce add in 3 or 4 tb sp fruit mix.<br /><br />Enjoy!!</span></div>
Adminhttp://www.blogger.com/profile/02109183761332924959noreply@blogger.com0tag:blogger.com,1999:blog-7545693469628874690.post-5691447695248240262018-06-19T11:50:00.000+05:302018-06-19T11:50:19.080+05:30PAPPAYA SANDWICH <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #1d2129; font-family: Helvetica, Arial, sans-serif;"><span style="font-size: 14px;">പപ്പായ സാൻഡ് വിച്ച് - PAPPAYA SANDWICH </span></span></div>
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<span style="color: #1d2129; font-family: Helvetica, Arial, sans-serif;"><span style="font-size: 14px;">By : </span></span><span style="font-family: inherit; font-size: 14px; font-weight: 600;">PradeenKumar Vazhuvelil Sankunni</span></div>
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<span style="color: #1d2129; font-family: Helvetica, Arial, sans-serif;"><span style="font-size: 14px;">Easy food for bachelors, no cooking required. Just mix all ingredients and fill the bread and eat. </span></span><br /></div>
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INGREDIENTS<br />White milk bread : 8 (for 4 sets of sandwiches)<br />Ripe Papaya : 100 grams, finely chopped<br />Cream cheese : 2 tablespoons<br />Mayonnaise : 1 tablespoon.<br />Coriander leaves : 2 tablespoons, finely chopped<br />Pepper powder : ¼ teaspoon<br />Chilly sauce : 1 Tablespoon<br />Salt : a pinch</div>
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Substitute for Cream Cheese & Mayonnaise<br />You can use Strained Yogurt in place of these two ingredients. Strained yogurt is also known as Greek Yogurt which is made by straining the yogurt and removing maximum whey (തൈരിലെ വെള്ളം) out of it. Strained Yogurt with Papaya is tastier than Cream Cheese and Mayonnaise.</div>
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PREPARATION<br />1. Mix all ingredients (other than bread) in a bowl. It becomes a paste like a spread.<br />2. Paste/ spread this mix on one side of the bread and keep one slice of bread on the top<br />3. Keep it for 5 minutes.<br />4. Then cut and remove the brown edges and then cut it diagonally and serve.<br />5. You can eat as it is without cutting and removing the edges</div>
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Adminhttp://www.blogger.com/profile/02109183761332924959noreply@blogger.com0tag:blogger.com,1999:blog-7545693469628874690.post-16528238498305259812018-06-15T17:45:00.003+05:302018-06-15T17:45:40.068+05:30CHICKEN ROLL<div class="separator" style="clear: both; text-align: center;">
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CHICKEN ROLLS<br />*************<br />Ingredients(for filling)<br />*****************<br />1.Chicken-1/4kg<span class="text_exposed_show" style="display: inline;"><br />2.Carrot-1(big-grated)<br />3.Beans-6 to 8(chopped)<br />4.Cabbage-little(optional)<br />5.Onion-1 (large-chopped)<br />6.Ginger-1 tbsp(grated)<br />7.Garlic-1 tbsp(grated)<br />8.Soya sauce-1 1/2 tbsp<br />9.Green chilly-2 (slit into half & then chopped finely)<br />10.Pepper-1/4 tsp<br />11.Salt<br /><br />Ingredients(for wrap)<br />*****************<br />12.All Purpose Flour(Maida)-1 cup<br />13.Wheat Flour(Atta)-2 tbsp<br />14.Olive oil-2 or 3 tbsp(any other oil would also do)<br />15.Salt-1/4 tsp<br />16.Water<br /><br />Wrap Dough Preparation<br />********************<br />~Mix Maida, atta, olive oil, salt together with a spoon.<br />~Add water little by little to this mix & stir properly.(very little water needed)<br />~Then prepare the mix with your hands until you get a soft dough.<br />~Make it into a large ball & keep it aside for 10 mins.<br /><br />Chicken Preparation<br />***************<br />~Pressure cooker the chicken with 1/8 tsp pepper, 1/4 tsp turmeric powder, 1/4 tsp salt & 1/2 cup water.(3 whistles might do) & let them cool..<br />~Keep 2 tbsp of the spicy water in the pressure cooker for further use..<br />~If boneless chicken, just tear them to small pieces..<br />~Else you have to de-bone them & then tear them to small pieces..<br />~Now crumble them little with your hands & keep aside.(Don't make it a paste)<br /><br />Filling Preparation<br />**************<br />~Heat oil in a saucepan(kadai),& firstly saute ginger & garlic.(keep stirring in between)<br />~Once its color starts changing, add onions & salt & saute.<br />~When the onions become tender add chopped green chillies & saute for 2 mins.<br />~Now add all the vegetables & mix well & add 1 or 2 tbsp of the pressure cooked water of the chicken to this.<br />~Close the lid & let it cook for 5 mins in medium flame(keep stirring in between).<br />~Add soya sauce & pepper(can increase according to taste) & mix well.<br />~Add the prepared chicken & mix well & cook for 2 to 3 mins.<br /><br />Roll Preparation<br />************<br />~Make small oval balls of the wrap dough with your hands.<br />~Press it onto the kitchen board & roll them with chappathi rollers into thin & long pieces.<br />~Fill the filling on one side & roll them over.<br />~Stick the ends properly by wetting your hands little..(No part should be left open)<br />~Now you can deep fry them...Else freeze it for later use..<br />Spicy easy rolls ready !!!</span></div>
Adminhttp://www.blogger.com/profile/02109183761332924959noreply@blogger.com0tag:blogger.com,1999:blog-7545693469628874690.post-66599074740423044302018-06-15T17:44:00.000+05:302018-06-15T17:44:10.196+05:30CHICKEN MAJBOOS<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGN-0-tiqWJf7wCUpRqVnRoahHC3Y0cYQ8Ea4PwOtdhuEi51OU49yy2VkGVjd2tQmZj4WRUlVxJFrXIpxzQ2afcWTAMet4Ef-InADNvHKvHWLAnXlF_Y4s4AOXjIGKWBJSELQEciNZ9U/s1600/CHICKEN+MAJBOOS+Ammachiyude+Adukkala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="887" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGN-0-tiqWJf7wCUpRqVnRoahHC3Y0cYQ8Ea4PwOtdhuEi51OU49yy2VkGVjd2tQmZj4WRUlVxJFrXIpxzQ2afcWTAMet4Ef-InADNvHKvHWLAnXlF_Y4s4AOXjIGKWBJSELQEciNZ9U/s320/CHICKEN+MAJBOOS+Ammachiyude+Adukkala.jpg" width="320" /></a></div>
<span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">CHICKEN MAJBOOS</span><br />
<span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">By: Viju Varghese</span><br style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><br style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Ingredients</span><br style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br />Chicken : 1 kg<br />Basmathi Rice : 3 Cup<br />Clove : 5 nos<br />Cardamom : 5 nos.<br />Majboos masala : 1 tsp (optional)<br />Cinnamon stick : Half inch<br />Onion : 2<br />Tomato : 2 (cut into half piece)<br />Chopped garlic : 4 tbsp<br />Turmeric powder : 1 ½ tsp<br />Garam Masala : 1 tbsp<br />Red Chilly Pwdr : 1 tbsp<br />Dried lemon : 2<br />Cooking Oil : 4 tbsp<br />Olive Oil : 2 Tbsp<br />Green Chilly : 2 Nos<br />Salt : to taste<br /><br />Preparation:<br />1.Clean the chicken and make into medium pieces<br />Marinate chicken with ½ tsp of turmeric powder and salt.<br />2. Heat oil in a pan and add clove, cinnamon and cardamom<br />3. Once smell comes add sliced onion & garlic. Saute well until onion turn light golden colour, then add majboos masala,turmeric powder, and salt.<br />4. Add chicken pieces, dried lemon and mix well.<br />5. Add 6 cup water to cook chicken. Close the lid and cook for 15 minutes<br />6. Once chicken is cooked take out the chicken and keep it aside.<br />7. Add the rice into the stock and cook.<br />8. Mix the cooked chicken pieces with chilly and garam masala powder and salt if required.<br />9. Take a pan, add oil and slightly fry the cooked chicken pieces.<br />10. Once the rice get ready mix it with chicken evenly.<br /><br />Combination Sauce /Tomato Paste:<br />Chopped tomato 2 no, 1 tsp chopped garlic , two green chilly into the blender and blend well to a fine paste, pour this mixture to a serving bowl, add salt to taste, finally add the olive oil and mix it well. This sauce goes well with the Majboos.</span><span style="font-family: Roboto, sans-serif; font-size: 15px;"><br /></span>Adminhttp://www.blogger.com/profile/02109183761332924959noreply@blogger.com0tag:blogger.com,1999:blog-7545693469628874690.post-35539604335809114312018-06-15T17:42:00.002+05:302018-06-15T17:42:42.695+05:30UPPUMA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqvlvI3UkGklkFYd6yAmqmqSAeSX3jEgKJl1EpRtEbe8iRGFmGKX7wjhfNfdltuh_sNFvIpjVDh2p4I7b-XzyF0xAdORJsiGutAZteXf7BMVAWjXCFY-l-vl43lGOE6G7eeZP7996ZA9I/s1600/UPPUMA+Ammachiyude+Adukkala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="599" data-original-width="720" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqvlvI3UkGklkFYd6yAmqmqSAeSX3jEgKJl1EpRtEbe8iRGFmGKX7wjhfNfdltuh_sNFvIpjVDh2p4I7b-XzyF0xAdORJsiGutAZteXf7BMVAWjXCFY-l-vl43lGOE6G7eeZP7996ZA9I/s320/UPPUMA+Ammachiyude+Adukkala.jpg" width="320" /></a></div>
<span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.08px;">Uppuma..... !!!</span><br style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.08px;" /><br style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.08px;" /><span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.08px;">Recipe By : Manoj Kumar</span><br style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.08px;" /><br style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.08px;" /><span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.08px;">Ingredients:-</span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.08px;"><br /><br />1 cup Rava / Sooji (Semolina)<br />25 gms fried Cashew Nuts (optional)<br />1 inch Ginger chopped<br />1 chopped Onion<br />3 Green Chillies slit sideways<br />1 Potato chopped<br />1 Capsicum chopped<br />1 Carrot chopped<br />1/4 cup Green Peas frozen or fresh<br />1 tsp Mustard Seeds<br />1 tsp Urad Daal<br />1 tsp Channa Daal<br />Salt to taste<br />1/2 tsp Turmeric Powder<br />Chili powder to taste (optional)<br />2 tblsp Oil<br />Few curry leaves<br />Finely chopped corianderleaves<br />1 tblsp Ghee<br />Lemon juice to taste<br /><br />Recipe:-<br /><br />Sift rava through a muslin / cheese cloth or very fine sieve.<br />Heat 1tbsp. pure ghee / unsalted butter and fry rava ,on a moderate heat, stiring constantly to light brown color and set aside.<br />Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to splatter.<br />Add the daals : channa & urad & curry leaves to it and fry till they turn red.<br />Add onion, ginger and green chilies. Sauté for 2-3 minutes.<br />Add all the vegetables, turmeric & chili powder, and salt to taste.<br />Now add 3 cups of water and cover the pan and allow it simmer on low heat until the vegetables are done.<br />Add the fried rava to it stirring constantly till it becomes little thick.<br />Take off from the heat and lemon juice if desired.<br />Serve hot garnished with cashews and coriander.</span><span style="font-family: Roboto, sans-serif; font-size: 15px;"><br /></span>Adminhttp://www.blogger.com/profile/02109183761332924959noreply@blogger.com0tag:blogger.com,1999:blog-7545693469628874690.post-21258684927758320662018-06-15T17:37:00.002+05:302018-06-15T17:37:55.995+05:30Kayikkante Biriyani<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Recipe for Kayikkante Biriyani</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Mutton Biriyani – Ingredients</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Mutton 1Kg</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Green Chilly 12</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Garlic 6</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Pearl Onion 10</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Ginger 10</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Tomato 1</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Lemon 1</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Onions 6</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Curd 1/2 cup</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Mint Leaves 2</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Coriander Leaves 4</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Garam Masala 1 tablespoon</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Cumin 1 tablespoon</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Turmeric 1/4 tablespoon</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Raisins 50g</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Cashew Nuts 100g</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Vanaspati vegetable cooking oil 1 cup</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Ghee 4 tablespoon</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Rice 750g</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Cinnamon 3 pieces</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Clove 6 pieces</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Cardamom 6 pieces</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Star Anise 3 pieces</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Pineapple (sliced) 150g</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Salt As needed</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Preparing the Biriyani</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Crush onion, garlic, pearl onion and ginger. Mix it with coriander leaves, mint leaves, tomato, turmeric, garam masala, lemon juice, 1/2 cup vanaspati cooking oil, ghee and salt. Saute the mix. Then add mutton and 1/2 cup curd and cook the mix.</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Slice onions and fry in Vanaspati till they turn brown. Fry raisins and cashew nuts separately. Also half cook the rice with cumin, cinnamon, clove, cardamom and star anise. Add this rice on top of the cooked mutton.</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; font-family: Roboto, sans-serif; font-size: 15px;">Then add the coriander leaves, mint leaves, pineapple small slices, cashew nuts, raisins and fried onion slices on the top. Seal the lid on the top of the cooking vessel with maida dough(all purpose flour dough) and cook. The delicious Kayikkante dhum biriyaani is ready!</span><span style="font-family: Roboto, sans-serif; font-size: 15px;"><br /></span>Adminhttp://www.blogger.com/profile/02109183761332924959noreply@blogger.com0tag:blogger.com,1999:blog-7545693469628874690.post-40212601848801737732018-06-15T17:35:00.000+05:302018-06-15T17:35:30.579+05:30SPICY PORK CURRY<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig2iAyT-rNafo6sUYN1KEMGLrJY_PasGSPl_KhsjnvxWPIMoT0de_tzgJNBMtr4kNjNvl31EysiKFkf0CqsFV9VLIjqRho8EwG-yJhkoV3yab2ixUHQiM0fKdM1UDGX52iQY6mgRegGZs/s1600/SPICY+PORK+CURRY+Ammachiyude+Adukkala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="589" data-original-width="720" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig2iAyT-rNafo6sUYN1KEMGLrJY_PasGSPl_KhsjnvxWPIMoT0de_tzgJNBMtr4kNjNvl31EysiKFkf0CqsFV9VLIjqRho8EwG-yJhkoV3yab2ixUHQiM0fKdM1UDGX52iQY6mgRegGZs/s320/SPICY+PORK+CURRY+Ammachiyude+Adukkala.jpg" width="320" /></a></div>
<span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.08px;">Spicy Pork Curry....!! </span><br style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.08px;" /><span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.08px;">Ingredients</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.08px;">1. Lean pork (remove the skin and fat), cut into 3/4-inch cubes – 2 lbs</span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.08px;"><br />2. Onions, chopped – 2 medium<br />3. Tomato, chopped – 1 medium<br />4. Garlic paste – 1 tbsp<br />5. Ginger paste – 1 tsp<br />6. Green Chillies – 4-5<br />7. Curry Leaves – 2 sprigs<br />8. Vinegar – 2 tsp<br />9. Soy Sauce – 2 tsp<br />10. Turmeric Powder – 1 tsp<br />11. Red Chilly Powder – 1 tbsp<br />12. Pepper Powder – 1 tbsp<br />13. Coriander Powder – 2 tbsp<br />14. Garam Masala Powder – 1 tbsp<br />15. Cooking oil – 5 tbsp<br />16. Salt – As required<br /><br />Preparation Method<br />1. Cut the pork into bite sized pieces and clean thoroughly.<br />2. Marinate pork in 2 tsp vinegar, 2 tsp soy sauce, 1 tsp turmeric, 1 tsp pepper and salt for 30 minutes.<br />3. Pressure cook the marinated pork along with water. Add enough water so as to cover the pork.<br />4. Pressure cook it for 2-3 whistles or till the pork is cooked.<br />5. Heat oil in a pan. Add onions and saute till translucent.<br />6. Add green chillies, ginger and garlic paste and fry for a minute.<br />7. Add curry leaves and cilantro and stir fry till the onions begin to brown.<br />8. Next, add 2 tbsp coriander powder, 1 tbsp red chilly powder, 1 tbsp ground garam masala powder, 1 tsp pepper and fry for a minute.<br />9. Add tomatoes along with salt and stir fry till the oil separates from the gravy.<br />10. Now add the cooked pork along with the remaining water from the cooker and mix well till it is coated with the gravy.<br />11. Cover and cook on medium flame for 15 mintues, stirring occassionally.</span><span style="font-family: Roboto, sans-serif; font-size: 15px;"><br /></span>Adminhttp://www.blogger.com/profile/02109183761332924959noreply@blogger.com0tag:blogger.com,1999:blog-7545693469628874690.post-62187857006693295942018-06-15T17:14:00.003+05:302018-06-15T17:14:59.308+05:30QUICK CHILI CHICKEN<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL1RysG_1CaP8ViJeborsO37jzO1UrbkrSLJkMK_kR8Ig7WvUy74o-z3Q-b5xBLY8KPaF-zcccOHjH5kRHUWKWkvtlWeB6CyHIbunXc-5_h-en7oHNfQUIHc-q6g7WH3cTag2DW9Tg4Ns/s1600/QUICK+CHILI+CHICKEN+Ammachiyude+Adukkala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="894" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL1RysG_1CaP8ViJeborsO37jzO1UrbkrSLJkMK_kR8Ig7WvUy74o-z3Q-b5xBLY8KPaF-zcccOHjH5kRHUWKWkvtlWeB6CyHIbunXc-5_h-en7oHNfQUIHc-q6g7WH3cTag2DW9Tg4Ns/s320/QUICK+CHILI+CHICKEN+Ammachiyude+Adukkala.jpg" width="320" /></a></div>
<span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Quick Chili Chicken</span><br style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">By:- Sherin Mathew</span><br style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><br style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">500 gms boneless chicken breast cubes</span><br style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br />Marinade<br />2 tb sp corn flour<br />1 egg<br />salt to taste<br />Red Chili powder - 1 tb sp<br />2 tb spsoy sauce<br />2 ts sp chili powder<br />2 ts sp pepper powder<br /><br />Mix these well and marinate chicken for 1 hr (ideally should be kept in fridge for longer hours) Deep fry these and set aside<br /><br />2 onions diced<br />1 big or 2 small capsicums diced<br />ginger garlic paste - 1 tb sp<br />soy sauce - 3 tb sp<br />Thai Chili Sauce - 4 tbsp<br />vinegar - 1 ts sp<br />Green Chilis (optional) - thickly choped<br />Sugar - 1 ts sp (optional)<br /><br />Spring Onion chops - 4 tb sp<br /><br />In a wok, add 2 tbsp oil and saute onions, chili and capsicum on high flame.<br />add in the sauces and stir further. Now add the fried chicken and toss and mix well..<br />Let the sauces smear the chicken well.<br /><br />brown the sugar and add little water to it and caramalise (optional) and add to mix.<br />Top the dish with spring onion chops.. Enjoy</span><span style="font-family: Roboto, sans-serif; font-size: 15px;"><br /></span>Adminhttp://www.blogger.com/profile/02109183761332924959noreply@blogger.com0tag:blogger.com,1999:blog-7545693469628874690.post-83288726670007226552018-06-15T16:54:00.000+05:302018-06-15T16:54:08.550+05:30MEEN PATHIRI - Fish Pathiri<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAwOH3cK1T0qrm0cJuZDts-wjCb0mJ6G0NQRR7juu0fBUfmOmMdH6c0riqdaP0Hso-PeC9IhVOI-ZLUhfAk1d07-upjKj8Xlno4G3aL_MMNc4yjxbx3bqqqOk-yO7w7gysV9Mn0jvEjto/s1600/MEEN+PATHIRI+Ammachiyude+Adukkala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="960" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAwOH3cK1T0qrm0cJuZDts-wjCb0mJ6G0NQRR7juu0fBUfmOmMdH6c0riqdaP0Hso-PeC9IhVOI-ZLUhfAk1d07-upjKj8Xlno4G3aL_MMNc4yjxbx3bqqqOk-yO7w7gysV9Mn0jvEjto/s320/MEEN+PATHIRI+Ammachiyude+Adukkala.jpg" width="320" /></a></div>
<span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">MEEN PATHIRI</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">************</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Ingredients (for dough)</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><br style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1.Rice powder-3/4 cup</span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /><br />2.Whole wheat flour(Atta)-1 1/2 cup<br /><br />3.Salt<br /><br />4.Fennel Seeds powder(perum jeeraka podi)-1/2 tsp(optional)<br /><br />This is traditionally steamed in banana leaves...but since I didn't have any handy, i used whole wheat flour so it wont be sticky....<br /><br />Ingredients (for filling)<br /><br />5.Fish-4pcs<br /><br />6.Onions-2 (chopped finely)<br /><br />7.Tomato-1/2 of a medium one(chopped )<br /><br />8.Green chillies-1 or 2 (according to taste)<br /><br />9.Curry leaves-chopped finely<br /><br />10.Coconut-3/4 cup (grated) (mix it with little red chilly powder(1/2 tsp)in a bowl)<br /><br />11.Coconut Milk-4 tbsp (just to make the filling moist)<br /><br />12.Pepper-1/2 tsp<br /><br />13.Salt<br /><br />Dough Preparation<br /><br />~Mix the three ingredients in a bowl with spoon.<br /><br />~Add little water slowly & keep mixing.<br /><br />~Make it into a soft dough like for roti & keep it aside.<br /><br />Filling Preparation<br /><br />~Marinate the fish in red chilly powder, turmeric powder, salt for half an hour<br />~Half fry the fish & let it cool.<br /><br />~Remove the bone and skin and shred the fish.<br /><br />~Add 2 tbsp of oil in a pan and saute onions till transparent.<br /><br />~Add the tomato & saute for 3 mins.<br /><br />~Add green chillies and curry leaves.<br /><br />~Add the mixed coconut and saute on low flame for 5 mins.<br /><br />~Add coconut milk & saute for 1 min & remove from flame.<br /><br />Pancakes Preparation<br /><br />~Take a small ball of the prepared dough.<br /><br />~Dust with atta & roll it into a small roti.<br /><br />~Spread filling on top evenly on half of the roti.<br /><br />~Cover the filling with the other half of roti like an envelope.<br /><br />~Now seal the sides with your fingers<br /><br />~Transfer it into the idli steamer or pressure cooker and cook for 25 mins or till done.<br /><br />If in the pressure cooker, keep a lid inside & fill with 1/4 water of the cooker & place the vessel containing the pancakes inside & close the cooker without the weight on in high flame.When the steam starts coming with full force reduce the flame to low.<br /><br />~Take out the vessel with the pancakes & place them into a plate & slice them into 2 halves & serve..</span><span style="font-family: Roboto, sans-serif; font-size: 15px;"><br /></span>Adminhttp://www.blogger.com/profile/02109183761332924959noreply@blogger.com0tag:blogger.com,1999:blog-7545693469628874690.post-16689288587657323022018-06-15T16:51:00.002+05:302018-06-15T16:51:56.400+05:30CHICKEN VADZA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYHYD73stij6zoROMtcSJwRUFVm_MnCu6fbg_PVbYzJC99Zgh7Ij_Nx-eZHcgoOUvulLvvBq2rm9bFH9cHz3uH8jHdF0yBbm84B7TUdIApy6VDzNDZ-1yX-_GYDtDmP_KmULl7idPzc7Y/s1600/CHICKEN+VADZA+Ammachiyude+Adukkala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="960" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYHYD73stij6zoROMtcSJwRUFVm_MnCu6fbg_PVbYzJC99Zgh7Ij_Nx-eZHcgoOUvulLvvBq2rm9bFH9cHz3uH8jHdF0yBbm84B7TUdIApy6VDzNDZ-1yX-_GYDtDmP_KmULl7idPzc7Y/s320/CHICKEN+VADZA+Ammachiyude+Adukkala.jpg" width="320" /></a></div>
<span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">CHICKEN VADZA</span><br style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">*************</span><br style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Ingredients</span><br style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><br style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1.Chicken-1/4 kg</span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /><br />2.Onion-1 (small..chopped finely)<br /><br />3.Green Chilly-2 (slit into half & chopped finely)<br /><br />4.Ginger-1/2 tsp (grated)<br /><br />5.Garlic-1/2 tsp (grated)<br /><br />6.Potato-1 (small)<br /><br />7.Egg-1(lightly beaten)<br /><br />8.Bread Crumbs-1/2 cup<br /><br />9.All Purpose Flour (Maida)-1/4 cup<br /><br />10.Gram Flour(Kadala maavu)-1/4 tbsp<br /><br />11.Coriander leaves(chopped finely)<br /><br />12.Curry leaves(chopped finely)<br /><br />13.Salt-3/4 tsp<br /><br />14.Pepper-3/4 tsp<br /><br />15.Baking Powder-1/2 tsp<br /><br />16.Yoghurt-1 tbsp<br />Chicken & Potato Preparation<br /><br />In a pressure cooker,<br /><br />~Add chicken pieces, potato cut into half along with the skin, 1/4 tsp turmeric powder, 1/4 tsp salt, 1/4 tsp pepper.<br /><br />~Add 1/2 cup water into this & pressure cook till 3 whistles.<br /><br />~Once done, let it cool.<br /><br />~Tear the chicken to small pieces & debone it & take it in a bowl.<br /><br />~If boneless,just tear them into a bowl.<br /><br />~Peel the skin of the potato & mash them & add to the bowl.<br /><br />Dough Preparation<br /><br />~Mix all the dry ingredients together in a bowl with a spoon.<br /><br />~Mix rest of the ingredients in another bowl with your hands.<br /><br />~Now mix these 2 into a bowl & mix well with hands.<br /><br />~Just taste a little & check the salt & pepper(can add more if required) .<br /><br />Vadza (Donut) Preparation<br /><br />~Make medium size balls with the dough.<br /><br />~Press them little in your palm.<br /><br />~Now make a hole in the center with your finger..& make the whole thing a perfect round structure as in the image & keep it aside.<br /><br />~Repeat the same process for the complete dough.<br /><br />~Each one should not touch each other..since they might stick.<br /><br />~If required ,you can freeze it for 15 mins.<br /><br />~Now you can deep fry them.<br /><br />~Don't overcrowd the frying pan.<br /><br />~Turn both sides until they become brown.<br /><br />~Have it tomato ketchup...<br /><br />Spicy vadzas readyyy !!!</span><span style="font-family: Roboto, sans-serif; font-size: 15px;"><br /></span>Adminhttp://www.blogger.com/profile/02109183761332924959noreply@blogger.com0tag:blogger.com,1999:blog-7545693469628874690.post-35393871205469764012018-06-15T16:36:00.003+05:302018-06-15T16:36:12.637+05:30ATHISHAYA PATHIRI<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTSbjU_N3eAFnkfXwft1vQKcJiEdUJGQtHSaEP9Hbi_PaDoArKX6qBzkxOrENMSBILtMJhDbPrkqUKsGNizou9lnBFwlM4hwJsqNiK1UMjtlISh8wfnxZN7L-pJ4XSrDPnUiilXzd1NfM/s1600/ATHISHAYA+PATHIRI+Ammachiyude+Adukkala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="240" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTSbjU_N3eAFnkfXwft1vQKcJiEdUJGQtHSaEP9Hbi_PaDoArKX6qBzkxOrENMSBILtMJhDbPrkqUKsGNizou9lnBFwlM4hwJsqNiK1UMjtlISh8wfnxZN7L-pJ4XSrDPnUiilXzd1NfM/s1600/ATHISHAYA+PATHIRI+Ammachiyude+Adukkala.jpg" /></a></div>
<span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">ATHISHAYA PATHIRI</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Recipe by : Ummi Abdulla</span><br style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><br style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">250gm minced mutton/chicken</span><br style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1 tsp coriander powder</span><br style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">1/2 tsp turmeric powder</span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br />salt<br />water if needed<br /><br />For Stuffing<br /><br />2 big onions,chopped<br />4 green chillies,chopped<br />1 tsp garlic paste<br />1 tsp ginger paste<br />small bunch of coriander leaves,chopped<br />1 tsp garam masala powder<br />2 tbsp raisins<br />2 tbsp chopped cashews<br />3 tbsp ghee/oil<br />salt<br /><br />For Pancake<br /><br />150 gm Maida/flour<br />2 eggs<br />1 cup milk/coconut milk<br />2 tbsp ghee/oil<br />Salt<br /><br />For Egg Mixture<br /><br />4 eggs<br />2 green chillies<br />salt<br /><br />Method<br /><br />Cook the meat with coriander powder,turmeric powder and salt till it is tender and the water is absorbed.Heat 1 tbsp ghee and sauté onion and chillies.Fry till the onion is transparent.Add the ginger and garlic paste.Roast till the raw smell disappears.Add the cooked minced meat and cook till dry.Add the coriander leaves,garam masala powder,cashewnuts and raisins (keep some for garnishing).Keep aside.</span><span style="font-family: Roboto, sans-serif; font-size: 15px;"><br /></span>Adminhttp://www.blogger.com/profile/02109183761332924959noreply@blogger.com0tag:blogger.com,1999:blog-7545693469628874690.post-76567797965871231782018-06-14T23:59:00.004+05:302018-06-14T23:59:44.227+05:30EGG KABAB<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggEaC2SlM9FzL8Fu8ZN8_RRZjq7BwcVH8sudvKwwCzumuSqNBmO-azJ_dNqkP2ciupvRGS9tphv-CwCWK2VfWH8_qYXoWWQKZFrWkIGrUsCMjz7zbAb8tBrK6PChvQGsuhEtLqikqSuUA/s1600/EGG+KABAB+Ammachiyude+Adukkala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="441" data-original-width="851" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggEaC2SlM9FzL8Fu8ZN8_RRZjq7BwcVH8sudvKwwCzumuSqNBmO-azJ_dNqkP2ciupvRGS9tphv-CwCWK2VfWH8_qYXoWWQKZFrWkIGrUsCMjz7zbAb8tBrK6PChvQGsuhEtLqikqSuUA/s320/EGG+KABAB+Ammachiyude+Adukkala.jpg" width="320" /></a></div>
<div style="font-family: Roboto, sans-serif; font-size: 15px; text-align: left;">
<span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; line-height: 18px;"><span style="font-size: medium;">Egg Kabab</span></span></div>
<span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">By:- Shahina Rasi</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><br style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Ingredients :</span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /><br />Eggs(Hard Boiled) : 2(Cut lengthwise into 4 pieces)<br />Onion : 2 small<br />Ginger Garlic paste : 1 tsp<br />Curry Leaves(Minced) : 1 spring<br />Turmeric Powder : 1/4 tsp<br />Meat Masala (I use Eastern) : 1 tsp<br />pepper Powder : 1/2 tsp<br />Salt<br />Oil<br />Coriander leaves : 2-3 leaves<br />Maida : 1/4 Cup<br />Bread Crumbs : 2 breads<br /><br />Method :<br /><br />Heat oil in a pan<br />Saute onion chopped, Ginger Garlic paste and Curry Leaves<br />Add all the powders, salt and saute till the raw smell goes.<br />Remove the yolk from each egg and mix it with the masala<br />Cover eggs with the masala well<br />Make maida batter(medium thick) by applying little water,a pinch pepper powder and salt<br />Dip each covered egg in the maida batter and roll it in the bread crumbs<br />Deep fry them in medium flame.</span><span style="font-family: Roboto, sans-serif; font-size: 15px;"><br /></span>Adminhttp://www.blogger.com/profile/02109183761332924959noreply@blogger.com0tag:blogger.com,1999:blog-7545693469628874690.post-4903976282064857502018-06-14T23:57:00.002+05:302018-06-14T23:57:48.099+05:30KAPPA PUZHUNGIYATHU & MULAGU CHAMMANTHI<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaE1CDGEyn0a6mEHpd2teT4A7CHFLFrKHfOmbtm75ieopupXz2zz-XE99A9duMstUptTirBt30GWx5VUMVzfmvdgSwJ6nA-yYPETkprXvHbfMEySw23syEs_2b_w8m6yZrmBY7qaaEPYs/s1600/KAPPA+PUZHUNGIYATHU+%2526+MULAGU+CHAMMANTHI+Ammachiyude+Adukkala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="405" data-original-width="720" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaE1CDGEyn0a6mEHpd2teT4A7CHFLFrKHfOmbtm75ieopupXz2zz-XE99A9duMstUptTirBt30GWx5VUMVzfmvdgSwJ6nA-yYPETkprXvHbfMEySw23syEs_2b_w8m6yZrmBY7qaaEPYs/s320/KAPPA+PUZHUNGIYATHU+%2526+MULAGU+CHAMMANTHI+Ammachiyude+Adukkala.jpg" width="320" /></a></div>
<span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.08px;">Kappa Puzhungiyathu & Mulagu Chammanthi</span><br style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.08px;" /><br style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.08px;" /><span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.08px;">-Peel the skin of tapioca(kappa) </span><br style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.08px;" /><span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.08px;">-Cut in cubed pieces,wash under running water until the water turns clear from milky white.</span><br style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.08px;" /><span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.08px;">-Boil the tapioca with salt in a thick bottomed vessel with enough water.let it boil for 15 minutes or until cooked.Remove from flame,drain the water completely.</span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14.08px;"><br />serve with red or green chammanthi !!<br /><br />FOR RED DRY CHILLIES CHUTNEY(Mulaku Chammanthi)<br />Crush together red chilies and shallots using a wooden spoon or by mortar&pestle.<br />Transfer this to a bowl ,add coconut oil and salt to taste.Mix well until combined.Serve with boiled kappa..</span><span style="font-family: Roboto, sans-serif; font-size: 15px;"><br /></span>Adminhttp://www.blogger.com/profile/02109183761332924959noreply@blogger.com0tag:blogger.com,1999:blog-7545693469628874690.post-69317654917853786692018-06-14T23:51:00.002+05:302018-06-14T23:51:53.161+05:30RAVA PAYASAM - THARI KANJI<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibM0CTz_PM7qBGkMYq34dmjb8LEnBEwfn9pxJJxdXAqnk0TXMycX2dxG607wnsDBw6mKZP9sovbLrpUlR3IU3WnnRKIhRUv7Hfu8TSCn6iFU7KDgBUC5UDbBjxRe9xCo5rD9fukyBvH3o/s1600/RAVA+PAYASAM+-+THARI+KANJI+Ammachiyude+Adukkala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="855" data-original-width="960" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibM0CTz_PM7qBGkMYq34dmjb8LEnBEwfn9pxJJxdXAqnk0TXMycX2dxG607wnsDBw6mKZP9sovbLrpUlR3IU3WnnRKIhRUv7Hfu8TSCn6iFU7KDgBUC5UDbBjxRe9xCo5rD9fukyBvH3o/s320/RAVA+PAYASAM+-+THARI+KANJI+Ammachiyude+Adukkala.jpg" width="320" /></a></div>
<span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">RAVA PAYASAM / THARI KANJI</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">*************************</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Ingredients (for drink)</span><br style="font-family: Roboto, sans-serif; font-size: 15px;" /><br style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;" /><span style="background-color: white; color: #333333; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Semolina/Farina/Sooji/ Rava- 2 1/2 tbsp</span><span class="text_exposed_show" style="background-color: white; color: #333333; display: inline; font-family: "lucida grande", tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /><br />Milk- 1 1/2 cup<br /><br />Water- 1 cup<br /><br />Sugar-4 tbsp (according to sweetness)<br /><br />Cardamom- ½ tsp powdered (optional)<br /><br />Ingredients (for seasoning)<br /><br />Ghee/Clarified Butter- 1 tbsp<br /><br />Shallots- 2 (finely chopped)<br /><br />Cashew nuts- 3-4 (chopped...not so small)<br /><br />Raisins- 5-6<br /><br />Drink Preparation<br /><br />~Combine the milk with water, sugar, rava in a saucepan(chaya pathram) & bring it to a boil (keep stirring in between).<br /><br />~Simmer on low heat for 6 mins, until everything merges well and the semolina cooks.(Be careful not to let it boil over)<br /><br />~Add the cardamom powder and add more sugar if needed.<br /><br />~ Take the mixture off the flame and let it absorb the flavors. The mixture should be the consistency of a watery shake/smoothie.<br /><br />Seasoning Preparation<br /><br />~ Heat ghee in a pan, and sauté the cashew nuts, raisins and shallots on low heat till they turn golden and remove from fire and pour over the milk mixture..(Do not let them burn..keep stirring..)<br /><br />The drink will thicken after some time, so do not add too much semolina considering the drink to be too thin. If later it does turn too thick, just simmer it with more milk.<br /><br />Njoy a fantabulous hot drink with your family this Ramadan..!!!</span><span style="font-family: Roboto, sans-serif; font-size: 15px;"><br /></span>Adminhttp://www.blogger.com/profile/02109183761332924959noreply@blogger.com0