Beans with Fenugreek Leaves

Makes: around 4 Servings of Beans with Fenugreek Leaves.
 
Ingredients:

Fresh Flat Beans 1 1/2 Cups chopped     
Fenugreek Leaves 1/2 Cup
Toor Dal 1 Tbsp
Coriander Seeds 1 tsp
Red Chilli Powder 1/2 tsp
Garlic 2 Cloves
Salt to taste

Talimpu:


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash thoroughly and string the fresh flat beans.
Remove both ends and chop flat beans into around inch long pieces.
Heat a heavy bottomed pan on low heat.
Add toor dal and roast till aromatic or until dal changes to golden brown in color.
Add the coriander seeds and remove from heat.
Cool the mixture to room temperature before grinding.
Grind toor dal mixture into fine powder using spice blender.
Peel and lightly crush the garlic cloves.
Heat few cups of water in a sauce pot, add flat beans and few pinches of salt.
Boil till flat beans are cooked and turn soft but whole.
Alternatively, pressure cook with few splashes of water for 2 whistles.
Strain the flat beans and keep aside.
Heat oil in a pan, add all talimpu ingredients in order and then the garlic cloves.
When urad dal changes color, add fenugreek leaves.
Fry for a minute or until fenugreek leaves wilt, stir in cooked beans.
Fry again till beans starts to brown around the edges, then stir in ground toor dal powder, red chilli powder and salt.
Mix well and cook on low flame for a minute or two.
Remove from heat and serve beans with fenugreek leaves over plain steamed rice or with roti.

Notes: Make sure flat beans are boiled well.

Suggestions: If flat beans are not soft, add few tbsps of water and cook covered on low flame till done. Adjust the amount of red chili powder for preferred spice level.

Variations: Add chopped tomato pieces just before removing the beans from heat.

Raw Banana Onion Curry

Makes: around 4 Servings of Raw Banana Onion Curry.
 
Ingredients:

Raw Banana 1 Large
Onion 1
Ginger Garlic Paste 1 tsp
Tamarind 4 inch Piece
Red Chili Powder 1/2 tsp
Cilantro few Sprigs
Salt to Taste

Talimpu:


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Soak tamarind in few tablespoons of hot water and extract all the juice discarding any veins.
Wash, remove ends, peel and chop the raw banana into small pieces.
Peel, wash and roughly chop the onion.
Coarsely grind the onion using a blender.
Wash and finely chop the cilantro.
In a vessel, add the ground onion, chopped raw banana, tamarind extract, ginger garlic paste, red chili powder and salt.
Pressure cook the above mixture for 2 whistles and let the cook stand for couple of minutes before removing the contents.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add cooked raw banana mixture.
Fry for few minutes or until any raw smell is gone.
Remove from heat and stir in cilantro.
Serve raw banana onion curry over steamed rice or with roti.

Notes: Make sure raw banana is cooked well.

Suggestions: If raw banana or onion is not cooked well, put the pan back on heat and cook covered on low flame till done. Adjust spice with red chili powder.

Variations: You can also grind red chiles along with onion and not use red chili powder.

Mixed Vegetable Curry

Makes: around 4 Servings of Mixed Vegetable Curry.
 
Ingredients:

Cauliflower 1/4th of Small Head
Potato 2 Small
Tomato 1
Onion 1 Large
Bell Pepper 1
Green Peas 4 Tbsps
Ginger Garlic Paste 1/2 tsp
Green Chiles 1 – 2
Garam Masala Powder 1/2 tsp
Coriander Powder 1/2 tsp
Cilantro Few Sprigs
Salt to Taste

Talimpu: 

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:
Wash, break cauliflower into small florets and roughly chop the florets.
Peel, wash and chop the potato into small pieces.
Wash and finely chop the tomato.
Peel and finely chop the onion.
Wash, remove stem, discard seeds and finely chop the bell pepper.
Wash, remove stems and slice the green chiles.
Wash the cilantro and finely chop the cilantro leaves.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger garlic paste and green chiles.
Fry for a minute, stir in onion and fry till golden brown in color.
Then stir in cauliflower, potato, bell pepper and green peas.
Cook covered till the vegetables are cooked well.
Uncover and fry for a minute or two, stir in chopped tomato, garam masala powder, coriander powder and salt.
Fry for another minute and remove from heat and stir in chopped cilantro.
Serve mixed vegetable curry with plain steamed rice or with roti etc..

Notes: Make sure all the vegetables are cooked well.

Suggestions: Adjust spice with red chili powder. If any of the vegetables are not cooked properly, put the pan back on heat and cook covered on low flame till done.

Ridge Gourd in Coconut Milk

Makes: around 3 Servings of Ridge Gourd in Coconut Milk.
 
Ingredients:

Ridge Gourd 2 Cups (Chopped)
Fresh or Frozen Grated Coconut 1 Cup
Onion 1 Small
Tomato 1
Ginger 1 inch Piece
Cumin Seeds 1/8 tsp
Coriander Powder 1/2 tsp
Red Chili Powder 1/2 tsp
Garam Masala Powder 1/4 tsp
Salt to Taste
Cilantro few Sprigs
Oil as required

Method of preparation:

Remove skin, wash and chop the ridge gourd into small chunks.
Wash and finely chop the cilantro leaves.
Peel, wash and grate the ginger.
Peel, wash and finely chop the onion.
Wash and finely chop the tomato.
Grind coconut with a cup and half of water.
Pass the coconut mixture through a muslin cloth to extract the coconut milk.
Heat a tbsp of oil in a pan, add chopped ridge gourd and cook covered till they turn little soft.
Add coriander powder, red chili powder and salt to the ridge gourd and fry for another minute.
Remove the ridge gourd from heat.
Add a tsp of oil in the same pan, add cumin seeds and after a minute add the chopped onion.
Fry for a another minute, stir in ginger paste.
Lower the flame, slowly stir in coconut milk.
Bring to slow bubble, stir in cooked ridged gourd pieces and chopped tomato.
Cook the mixture till the coconut sauce thickens and then stir in garam masala powder.
Remove from heat and stir in chopped cilantro.
Serve ridge gourd with coconut milk with steamed rice or with roti.

Notes: Make sure ridge gourd is cooked well.

Suggestions: Adjust spice with red chili powder. If ridge gourd is not cooked well, put the pan back on low head and cook covered till done.

Eggplant Coconut Curry

Makes: around 4 Servings of Eggplant Coconut Curry.
 
Ingredients:

Baby Indian Eggplant 4 – 5
Coconut 1/2 Cup
Cashews 10
Tamarind 2 inch Piece
Green Chiles 2 – 3
Cilantro few Sprigs
Red Chili Powder 1/4 tsp
Salt to Taste

Talimpu: 

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash and finely chop the cilantro leaves.
Remove stems, wash and roughly chop the green chiles.
Wash, remove stems and halve or quarter the eggplants.
Soak tamarind in few tablespoons of water.
Roughly chop the cashews and keep aside.
Grind coconut, cashews, soaked tamarind and green chiles into smooth paste using around half a cup of water.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced eggplant and salt.
Stir for few seconds, stir in ground coconut mixture and quarter cup of water if required.
Cook covered on low flame till eggplant is soft and absorbs all the flavors.
Stir in red chili powder and adjust salt if necessary.
Garnish with chopped cilantro and serve eggplant coconut curry with steamed rice or with roti.

Notes: Make sure eggplant is cooked well.

Suggestions: Adjust spice with red chili powder or with green chiles.

Variations: A pinch of garam masala can be added just before removing the pan from heat. Kokum can be added in place of tamarind if you wish.

Christmas special Caramel Fruit Cake

Ingredients:

• 1 1/4 cup of all purpose flour
• 1/3 cup butter
• 1 tsp baking powder
• 2 eggs
• 1 tsp vanilla
• 1 cup sugar
• a pinch of salt
• 1/3 cup sugar to make caramel
• 1 cup dry fruits and nuts(raisins, cashew, dates, tutty fruity) etc
• 2 tsp of caraway seeds (optional)
• 1/4 tsp each ground cinnamon, nutmeg, cloves powder,ginger powder(at least two items)
• 1/2 cup of Rum(Substitute with juice, keep the cake refrigerated

Preparation: 

   Soak the dry fruits in 2-3 tbsp of rum and keep this at room temperature overnight or this

can be made many days ahead and keep refrigerated  Prepare caramel based on the steps below.

Preheat oven to 350 degrees F. Sift the flour, baking powder, salt, and all the spices

and keep aside. Mix butter and sugar till creamy. Add eggs one at a time, beating well after each

 addition. Pour in the caramel syrup and vanilla extract and mix well. Add the flour spice mixture 

and mix until the flour is completely incorporated with the wet part. Strain the dried fruits and mix 

with 1 tbsp of all purpose flour. Add this to the batter and mix again.  Bake for 40 to 50 minutes   

until a tooth pick inserted into the center of he cake comes out clean plus about 5 minutes. 

Once cake is cooled, make small pores on cake with tooth pick and pour 1to 2 tbs Rum and  

let it soak. Cover the cake with wax paper and keep it 4 to 5 days or more for a better taste and texture.

Preparing Caramel

   Spread 1/2 cup of sugar in a thick bottomed pan and heat it. Keep about 1/2 cup of hot water ready on the side. Control the heat when the sugar starts burning. Shake the pan a couple of times, do not stir.

Add about 1 tbsp of water at a time, when enough sugar turns in color. For this cake we prefer to go on a darker side, this will alter the taste of cake. For other recipes(say using as dip) go for a lighter color, to prevent the bitter taste. Stir the sugar and water together and add more water in steps to make the syrup. Adding too much water initially will make the sugar to a solid form and gets difficult to process further(add more water and keep heating until it dissolves). The syrup will thicken when it cools down, add water to lighten it. For cakes use the caramel only after cooling down.

Christmas special plum cake

Ingredients:

Raisins(Onakka munthiri) - 1 lb
Dates(Eenthapazham) - 1 lb
Candied fruits and orange and lemon peel - 1 cup
Gold rum - 1 cup
Cashews - 2 cups
Allpurpose flour(Maida) - 4 cups
Baking powder - 3 tsp
Butter - 1 lb
Sugar - 4 cups
Sugar - 1 cup (to make caramelized syrup)
Eggs - 12 nos
Cinnamon(Karugapatta) powder - 1 heaped tsp
Nutmeg(Jathikka) powder - 1 heaped tsp
Cloves(Grambu) powder - 1 heaped tsp
Dry ginger(Chukku) powder - 1 heaped tsp
Salt - 3 tsp
Pure Vanilla essence - 4 tsp

Preparation:
1)Dice the fruits and coat them with 3 tbsp of flour.

2)Add rum and mix well.

3)Keep this at room temperature over night.

4)Dice or crush the nuts into small pieces.

:- You can do these steps the day before you plan to make the cake.

5)Place the eggs and butter at room temperature the night before you make the cake.

6)Preheat the oven to 350 degree F.

7)Measure and keep ready the flour, sugar and the flavorings.

:- To make the caramel, use a white enameled pot, if you have one. The light surface will help to see exactly the caramelizing process. If you don’t have one, use a medium saucepan.

8)Place 1 cup of sugar in the saucepan and add 2 tbsp of water.

9)Turn the stove to high and place the pan on the stove and let it boil.

:- Don’t stir the contents at all. As sugar melts and caramelizes, you may swirl the pan a bit once or twice.

10)Within 7 - 10 mins, a cherry wood colored caramel forms.

11)Immediately, remove the pan from the stove and very carefully add 1 cup of water to the caramel.

:- You may hold the pan above the sink and slowly add the water, for it may splash.

12)Stir the contents well to dissolve the caramel. Keep this aside.

13)Sift flour and baking powder, a couple of times and keep ready.

14)In a large container, whisk butter first and then add 4 cups of sugar and whisk again, until it is creamy.

15)Add eggs and whisk well.

16)Pour in the caramel syrup, the flavoring powders, salt and vanilla extract and mix everything together.

17)Add the flour-baking powder mix and fold this in with a wooden or plastic spatula or spoon.

18)When they are well mixed, add the candied fruits and nuts and mix again.

19)Spoon this into a 10 inch non stick loaf pans.

20)Bake for 1 hour at 350 degree F.

:- You may line the pan with parchment paper or brown paper.

:- Check for doneness by inserting a toothpick in the middle of the pan. If the toothpick comes out clean, the cake is done. If not, bake for another 10 - 15 mins and check again.

21)Remove the cake from the oven and place it on a cooling rake.

22)Pierce the cake with toothpick, and pour Brandy (about 3-4 tablespoon on each) on top and let it soak.

:- This will enhance the flavor and gives a longer shelf life.

23)Remove the cake from the pan only after it is allowed to cool completely.

24)Before storing, cover the cake completely with wax paper first and then with aluminum foil and keep in the refrigerator.   

Boneless Chilly Chicken

Ingredients: 

Chicken (boneless) - 1 kg
(cut into small pieces)
Kashmiri chilly powder - 1 tbsp
Ginger garlic paste - 1 tbsp
Soya sauce - 1 1/2 tbsp
Salt - as reqd
Curd - 2 tbsp
Cornflour - 1 tbsp
Onion - 4 nos
Green chillies - 4 nos
Chilly sauce - 2 tbsp
Soya sauce - 2 tbsp
Tomato sauce - 4 tbsp
Capsicum (red) - 1 no
Capsicum (green) - 1 no
Pepper powder - 1 tsp

Preparation:

1)Marinate chicken with Kashmiri chilly powder, ginger garlic paste, soya sauce, salt, curd, cornflour and keep aside for for 30 minutes.

2)Fry chicken and keep it aside.
:- Do not deep fry.

3)Heat oil in a pan and add onion, and green chillies.

4)When it turns cooked (not the normal brown), add chilly sauce, soya sauce and tomato sauce.

5)After few minutes add the fried chicken.

6)Add black pepper and keep it for few more minutes in a low flame.

7)Add capsicum(green and red) and stir for some more minutes.

Tasty Chicken Fried Rice

 

Ingredients

1. Chicken boneless - 1 cup(cooked & shredded)
2. Basmathi rice - 1 cup
3. Onion - 1 no(chopped)
4. Capsicum - 1 no(chopped)
5. Green chillies - 2 nos(chopped)
6. Carrot - 2 nos(chopped)
7. Beans - 10 nos(chopped)
8. Celery - 1 cup(chopped)
9. Ajinomoto - A pinch
10. Pepper - 2 tsp
11. Egg - 2 nos(beaten)
12. Chilly sauce - 2 tsp
13. Soya sauce - 3 tsp
14. Hot sauce - 3 tsp
15. Ginger -garlic paste - 1 tbsp
16. Oil - As reqd
17. Garam masala - 1 tsp

Preparation Method

1)For preparing tasty chicken fried rice, first cook rice with garam masala. Keep aside.

2)In a pan, pour oil.

3)Add onion, ginger-garlic paste, capsicum and salt.

4)Add the vegetables and fry it for some time.

5)Add capsicum, celery and fry again.

6)Add hot sauce, chilly sauce, soya sauce and ajinomoto.

7)Add little water and cook.

8)In another pan, fry chicken pieces for 5 minutes and add beaten egg. Add little pepper and salt.

9)Make it shredded.

10)Mix rice to the vegetable mix. Add the chicken and egg. Sprinkle pepper powder on top and mix for 5 minutes.

11)Tasty chicken fried rice is ready.

Jalapeno Popper Mushrooms

Prep Time:
20 Min                                   

Cook Time:
35 Min

Ready In:
55 Min

Ingredients

• 2 slices bacon
• cooking spray
• 1 1/2 teaspoons olive oil
• 8 mushrooms, stems removed and chopped and caps reserved
• 1 clove garlic, minced
• 1 jalapeno pepper, ribs and seeds removed, finely chopped
• 1 (3 ounce) package cream cheese, softened
• 3 tablespoons shredded Cheddar cheese
• sea salt to taste
• ground black pepper to taste

Directions

1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon slices and set aside.
2. Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
3. Heat the olive oil in a skillet over medium heat. Stir in the chopped mushroom stems, garlic, and jalapeno; cook and stir until the mushrooms release moisture and soften, about 10 minutes. Transfer the mushroom mixture to a bowl, and stir in the cream cheese, cheddar cheese, and bacon. Season with salt and pepper. Spoon the cheese mixture generously into the reserved mushroom caps, and arrange the stuffed caps on the prepared baking dish.
4. Bake in the preheated oven until cheese begins to brown, 15 to 20 minutes.

Spiced Cod With Broccoli-Quinoa Pilaf

Serves 4| Hands-On Time: 25m | Total Time: 30m

Ingredients

• 3 teaspoons olive oil                              
• 1/2 small onion, chopped
• kosher salt and black pepper
• 1 cup quinoa, rinsed well
• 2 cups chopped broccoli
• 1/4 cup raisins
• 1/2 cup roasted almonds, coarsely chopped
• 2 scallions, sliced
• 4 6-ounce pieces skinless cod, halibut, or striped bass fillet
• 1/2 teaspoon paprika

• Directions

  1. Heat 1 teaspoon of the oil in a medium saucepan over medium-high heat. Add the onion and season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until softened and starting to brown, 3 to 4 minutes.
  2. Add the quinoa and 1½ cups water to the saucepan and bring to a boil; reduce heat to low, cover, and simmer gently until almost all the water has evaporated, 10 to 12 minutes. Fold the broccoli and raisins into the quinoa, cover, and cook until the quinoa and broccoli are tender, 8 to 10 minutes more. Remove from heat and fold in the almonds, scallions, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Meanwhile, heat the remaining 2 teaspoons of oil in a large non-stick skillet over medium-high heat. Season the cod with the paprika, ¼ teaspoon salt, and ¼ teaspoon pepper and cook until opaque throughout, 3 to 4 minutes per side. Serve with the pilaf.
   

Mango Shake

Ingredients: 

1. Ripe Mango Juice    4    nos.
2. Condensed Milk     ¾    tin
3. Water     4    cups
4. Sugar     ¾    cup
5. Lemon Juice    1    tbsp
6. Ginger Juice    1    tsp

Preparation:

1. Place all the ingredients in a bowl and blend well in a blender.
2. Pour the mixture into bowl and refrigerate until cold.
3. Mix well and serve it chill.

Banana Halwa

Ingredients:

1. Ripe Banana     4    nos.                      
2. Sugar     ½    cup
3. Ghee     2    tsp
4. Cardamom(Elakka) Powder     1    tbsp
5. Cashew Nuts     10    nos.

Preparation:

1. Peel off and mash the bananas.
2. Heat ghee in a heavy pan.
3. Add bananas and cook over low heat, stirring it continuously to prevent the mixture from sticking.
4. Cook until the bananas are brown in colour. Add more ghee if required.
5. Add sugar after a few minutes and continue stirring until dissolved.
6. Add cardamom powder and remove from heat.
7. Keep stirring till the mixture becomes thick.
8. Spread the mixture on a flat plate and decorate it with ghee roasted cashewnut.
9. Allow it to cool and cut into squares.
10. Banana Halwa is ready to serve.

Naan

Prep Time: 2 hours

Total Time: 2 hours

Ingredients:

• 1 1/2 tsps dry yeast
• 1 cup warm water                                    
• 1 1/2 tsps sugar
• 3 cups all-purpose flour
• 1 teaspoon salt (or to taste)
• 6 tbsps ghee (clarified butter)
• 3 tbsps yoghurt
• 3 teaspoons onion seeds

Preparation:

• Add the dry yeast and sugar to the warm water and stir till the yeast is dissolved. Cover and leave aside for 10 minutes or until the mixture begins to froth. This indicates the yeast is active. Keep aside.
• Mix the flour and salt to taste and sift through a very fine seive. Put it into a large mixing bowl and now add the yeast mixture, 3 tbsps of ghee and all the yogurt.
• Use your fingertips to mix all this into a soft dough. Once mixed, flour a clean, flat surface (like your kitchen counter) and knead the dough till it is smooth and stretchy (elastic).
• Grease a large bowl with a few drops of cooking oil and put the dough in it. Cover and allow to rest for about 90 minutes or till the dough doubles in volume.
• Punch the dough down and knead again for 10 minutes.
• Equally divide the dough and roll between your palms to form 8 round balls.
• Lightly flour the same surface on which you kneaded the dough and roll out each ball until you have a circle, 7-8 inches in diameter (1/2 "thick). Gently pull on one edge of the circle to form the Naan into a teardrop shape. Do not pull too hard or you may tear the Naan. Instead of rolling the dough out (with a rolling pin) you can also pat it into a circle with your hands.
• Preheat your oven 200 C/ 400 F or Gas Mark 6.
• Lay a piece of aluminum foil in an oven tray (to cover) and grease it lightly with a few drops of cooking oil.
• Place as many Naans as will fit without touching each other, on the tray.
• Brush each Naan with some ghee and sprinkle a pinch of onion seeds all over its surface.
• Put the tray into the oven and cook till the Naan begins to puff out and get lightly brown. Flip the Naan and repeat.
• Remove from oven and serve hot in a foil-lined basket.

Butter Chicken

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour, 45 minutes

Ingredients:

• 1 kg boneless chicken skin removed
• Juice of 1 lime
• Salt to taste
• 1 tsp red chilli powder (adjust to suit your taste)
• 6 cloves
• 8-10 peppercorns
• 1" stick of cinnamon
• 2 bay leaves
• 8-10 almonds
• Seeds from 3-4 pods of cardamom
• 1 cup fresh yoghurt (must not be sour)
• 3 tbsps vegetable/canola/sunflower cooking oil
• 2 onions chopped
• 2 tsps garlic paste
• 1 tsp ginger paste
• 2 tsps coriander powder
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 400g/ 14 oz of chopped tomatoes, ground into a smooth paste in a food processor
• 1/2 litre chicken stock
• 2 tbsps kasuri methi (dried fenugreek leaves)
• 3 tbsps unmelted, soft butter
• Salt to taste
• Coriander leaves to garnish
•  

Preparation:

• Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour.
• Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.
• Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour.
• Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute.
• Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color).
• Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken.
• Cook till the chicken is tender and the gravy is reduced to half its original volume.
• Melt the butter in another small pan and then pour it over the chicken.
• Garnish with coriander leaves and serve with Naan and Kaali Daal.

Oven-Fried Chicken

•  
• 8 Servings
• Prep: 25 min. Bake: 35 min.

• Ingredients

  • 1 cup all-purpose flour
  • 2 envelopes (.6 ounce each) individual serving cream of chicken soup mix
  • 2 envelopes Italian salad dressing mix
  • 1-1/2 teaspoons paprika
  • 1 teaspoon seasoned salt
  • 1 teaspoon dried thyme
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon curry powder, optional
  • 1 cup 2% milk
  • 2 broiler/fryer chickens (4 pounds each), cut up
  • 1/4 cup butter, melted

  Directions

  • Line two 15-in. x 10-in. x 1-in. baking pans with foil and grease the foil; set aside.
  • In a large resealable plastic bag, combine the flour, soup mix, dressing mix and seasonings. Place milk in a shallow dish. Dip chicken into milk, then add to flour mixture, a few pieces at a time, and shake to coat. Place in prepared pans. Drizzle with butter.
  • Bake at 350° for 35-50 minutes or until juices run clear. Yield: 8 servings.
   
  

Nutty Oven-Fried Chicken

• 6-8 Servings
• Prep: 10 min. Bake: 1 hour 

• Ingredients

  
  •  
  • 1/2 cup evaporated milk                             
  • 1 cup biscuit/baking mix
  • 1/3 cup finely chopped pecans
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon rubbed sage
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 1/3 cup butter, melted

  Directions

  • Place milk in a shallow bowl. In another shallow bowl, combine the baking mix, pecans and seasonings. Dip chicken pieces in milk, then coat generously with pecan mixture.
  • Place in a lightly greased 13-in. x 9-in. baking dish. Drizzle with butter. Bake, uncovered, at 350° for 1 hour or until chicken is golden brown and crispy and juices run clear. Yield: 6-8 servings.
   
  

Maple Pancakes

Ingredients

• 1 cup all-purpose flour
• 1-1/2 teaspoons baking powder   
• 1/2 teaspoon salt
• 1 egg
• 1 cup 2% milk
• 2 tablespoons canola oil
• 1 tablespoon maple syrup
• Additional maple syrup

Directions

• In a small bowl, combine the flour, baking powder and salt. In another bowl, combine the egg, milk, oil and syrup; stir into dry ingredients just until blended.
• Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown (pancakes will be thin). Serve with additional syrup. Yield: 6 pancakes.

Santa Pancakes Recipe

 

Ingredients

• 2 cups biscuit/baking mix
• 1 teaspoon ground cinnamon
• 2 eggs, lightly beaten
• 1 cup milk
• 1 teaspoon Spice Islands® pure vanilla extract
• 2 medium bananas, sliced
• 18 semisweet chocolate chips
• 1 can (21 ounces) cherry pie filling
• Whipped cream in a can

Directions

• In a large bowl, combine baking mix and cinnamon. In a small bowl, whisk the eggs, milk and vanilla; stir into dry ingredients just until moistened.
• Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.
• Place pancakes on individual plates. For Santa's eyes, place two banana slices on each pancake; top with a chocolate chip. For ears, cut remaining banana slices in half; place on either side of pancake. For nose, remove nine cherries from pie filling; place one in the center of each pancake. Spoon 1/4 cup pie filling above pancake for hat. Use whipped cream to spray the beard, hat brim and pom-pom. Yield: 9 servings.

Ada Payasam

Ingredients:

Milk 3 Cups
Ribbon Ada a Small Handful
Cardamom 2 Pods
Sugar 1/4 Cup
Cashews 5
Ghee few Drops

Method of preparation:

Roughly chop the cashews.
Fry the cashews in little ghee till golden brown in color and keep aside.
Crush the cardamom pod, discard the green outer skin and finely grind the black seeds into powder.
Chop the ribbon ada into small pieces.
Alternatively, break the ribbons into small pieces and pulse them using a grinder to chop them into small bits.
Heat milk in a sauce pot on medium flame.
Stir in chopped ribbon ada.
Boil for around 20 minutes stirring occasionally till ada is soft and translucent.
Once ada is cooked, stir in cardamom powder.
Boil for a minute and remove from heat.
Stir in sugar and fried cashews.
Mix well and serve ada payasam hot or cold.

Notes: Make sure ada is cooked well before adding sugar.

Suggestions: Adjust the consistency of the payasam with milk.

Variations: You can also leave the ribbon ada as is. Alternatively, you can boil ribbon ada in water till soft and then add it to the hot milk.

Kaalan – Yogurt Curry with Ground Coconut

Ingredients

• 1 large cucumber skinned and seeded and cut into large cubes
  (substitute with plantain/yam/mango/pineapple)
• 3 small Thai green chilies slit
• 1/4 tsp red chili powder
• 1/4 tsp turmeric powder
• salt to taste
• 3 cups yogurt stirred well
• To Grind
• 3/4 cup grated coconut (fresh/frozen available in Indian grocery stores)
• 1/4 tsp cumin seeds
• For Seasoning
• 1 tbsp oil
• 1/4 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• 3 whole dry red chilies
• a few curry leaves

Method

Grind the coconut and cumin seeds with just enough water to make a really smooth paste.
Cook the vegetables with the green chilies, red chili and turmeric powders, salt and a cup of water in a large saucepan till the vegetables are tender.
Add the ground coconut paste to the saucepan and bring to a boil. Reduce the heat and cook for two minutes. Stir in the yogurt and mix well. Cook on low heat till the liquid is heated through, but do not let it boil otherwise the yogurt will curdle. Remove from the heat.
In a frying pan, heat the oil and add the mustard seeds. When these start to splutter, add the rest of the seasoning ingredients and fry till the chilies turn dark brown. Pour this over the curry and mix well.
This curry keeps well in the refrigerator for couple of days. Do not reheat, just bring it back to room temperature before serving with warm rice.

Aviyal / Avial – Mixed Vegetables with Crushed Coconut and Yogurt

 

Ingredients

• 1 drumstick
• 2 carrots
• 1 large white potato
• 1 green plantain
• 1 snake gourd
• a few green beans
• 1 eggplant
• 6 green chilies, slit (or to taste)
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• 3/4th cup fresh/frozen grated coconut
• 1/4 tsp cumin seeds
• 1/4 cup sliced shallots
• a few curry leaves
• 2 tbsp oil (coconut oil is the best, I used olive oil, oh the blasphemy 
• 1/2 cup thick yogurt

Method

Split the drumsticks in half  and cut into 1” pieces. Peel the carrots, potatoes and plantain and cut into thin 1” long pieces. Cut the snake gourd and eggplant also into the same size and shape. Break the edges of the green beans and cut into the same size. Split the green chilies in half.
Arrange all the vegetables in a large pan, add the chili powder, turmeric powder, salt and split the green chilies. Add 1 tbsp water and 1 tbsp oil. Cover and cook on very low heat till the vegetables are tender. The vegetables should give out some liquid, but check the pan occasionally to make sure there is enough liquid to cook the veggies.
While the vegetables are getting cooked, place the grated coconut, shallots and cumin seeds in a food processor and process it for a few seconds to make a coarse mixture.
Once the vegetables are cooked, add the coconut mixture, curry leaves and the remaining tbsp of oil to the pan, mix gently and cover and cook on low heat for 4 more minutes.
Stir in the yogurt and let it gently heat through for a minute or so. Remove from the heat and serve warm.

Kerala Fish Curry

 

Ingredients:

1. King fish ( nemeen ) – 1 kg
2. Onion – 3 ( thinly sliced )
   Small onion – 6-7
   Ground ginger & garlic – 50gm
3. Tomato – 4
   Green Chilly – 5
4. Cocum ( kudampuli ) – 2 pieces
5. Coconut Milk – medium & thick
6. Coconut oil
   Curry leaves
   Fenugreek – 1/2 teaspoon
   Salt
   For Masala
7. Chilly powder – 3 tablespoon
   Turmeric powder – 1/2 teaspoon
   Coriander powder – 4 tablespoon
   Garam masala – 1/2 teaspoon
   Pepper powder – 1 teaspoon

Method of preparation:

Heat oil in a pan. Splutter fenugreek. Add ground ginger & garlic & saute. Add big & small onion & stir. When it becomes brown add the masala powders. Cook this on low fire till the masala’s are done & oil starts appearing. Add cocum,salt,green chilly, tomato & curry leaves along with the fish pieces. Cook the fish in medium thickcoconut milk. Once the gravy is dried completely add thick coconut milk & curry leaves & cook for another 10 – 15 minutes.

Bourbon Chicken

Total Time: 35 mins

Prep Time: 15 mins
Cook Time: 20 mins

Ingredients:

 

 

• 2 lbs boneless chicken breasts , cut into bite-size pieces
• 1 -2 tablespoon olive oil
• 1 garlic clove , crushed
• 1/4 teaspoon ginger
• 3/4 teaspoon crushed red pepper flakes
• 1/4 cup apple juice
• 1/3 cup light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce

Directions:

1. 1
   Heat oil in a large skillet.
2. 2
   Add chicken pieces and cook until lightly browned.
3. 3
   Remove chicken.
4. 4
   Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5. 5
   Add chicken and bring to a hard boil.
6. 6
   Reduce heat and simmer for 20 minutes.
7. 7
   Serve over hot rice and ENJOY.

Buttermilk Shake

Ingredients:

• 1 1/2 cups frozen strawberries
• 2 1/2 cups low-fat buttermilk (I use cultured buttermilk with 2% fat)
• 1/2 teaspoon vanilla extract
• 2 tablespoons caster sugar (superfine sugar) 
•  

Directions:

1. 1
   Put all ingredients in a blender & process until smooth.
2. 2
   Pour into 2 tall glasses & ENJOY!

Tandoori Spiced Chicken

 

Total Time:

             25 min

Prep

         10 min

Inactive

         5 min

Cook

         10 min

Ingredients

• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons ground ginger
• 2 tablespoons ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon ground cayenne
• 1 tablespoon ground turmeric
• 1 tablespoon ground white pepper
• 1 tablespoon kosher salt
• 3 (8-ounce) boneless skinless chicken breasts
• 3 tablespoons vegetable oil
• 4 pita breads, warmed on the grill
•  

Method of preparation:
Heat grill to medium-high. Combine all spices and the oil in a medium bowl to make a paste. Rub a thin layer of the spice paste onto 1 side of each chicken breast. Grill for 3 to 4 minutes on each side or until slightly charred and just cooked through. Remove from the grill, let rest 5 minutes, and cut lengthwise into 1/2-inch thick slices. Serve openface on pitas: the chicken slices, a few dollops of Tomato Jam, and a drizzle of Herbed Yogurt.

Prawn Masala

 

Ingredients:

1 Packet peeled and cooked prawn/shrimp

1 onion finely chopped

1 tomato finely chopped

1 tbsp ginger garlic paste

1 tsp red chilli powder

1 tsp turmeric powder

1 tsp garam masala

2 tbsp soy sauce

1 tsp fennel seeds

salt to taste

Oil for seasoning

 

Method of preparation:

Clean the prawn and marinate with turmeric powder. Leave it aside. Heat oil in the pan and add fennel seeds.. once the aroma comes out add onion. Fry onion till they became translucent. Add Ginger garlic paste. stir for a minute. Add chopped tomatoes and fry till tomatoes become mushy. Now add all the powders and fry till the raw smell evaporates. If this sticks to bottom, U can sprinkle water. Add soy sauce & salt and saute for 2 mts. Add marinated prawn. The prawns are already cooked so it will take about 10 mts to absorbs the gravy. Mix well. It should be dry side dish... Garnish with coriander leaves...

 

Semiya Payasam

Ingredients:

1. Vermicelli/semiya – 200gm
2. Milk – 2 ltrs
3. Condensed milk – 1 tin
   Sugar – 5tbsp
4. Cashew nuts & raisins – 1/2 cup each
5. Cardamom – 2 big, crushed
6. Ghee/clarified butter – 2 1/2 tbsp

Method of preparation:


Heat 2 tbsp ghee in a bottom heavy pan and roast the semiya till golden brown. Add milk to it and cook on low flame till semiya is fully done. Keep stirring in between. Add condensed milk and sugar and stir, till it is well combined with milk. Add crushed cardamom and remove from fire.
Heat 1/2 tbsp ghee in a pan and fry the cashew nuts, when it becomes golden brown, add raisins. Add the fried cashews and raisins to payasam. Serve hot or chilled.

Pal Payasam

Ingredients:

1. Milk – 4 cups
   Water – 3 cups
2. Rice – 2/3 cups (i used the red rice)
3. Sugar – 1 cup
4. Cardamom – 2,3 pods crushed
   Cashewnuts – 10 (toasted in ghee)

Method of preparation:

 

Mix water and milk, cook in medium heat with occasional stirring till the volume reduces to half. Wash and drain rice, add it to the cooked milk, cook under medium heat till rice is done. Add sugar, cook for 20 more minutes with frequent stirring. Add crushed cardamom. Remove from stove. Optionally, cashew nuts toasted in ghee can be added.

Kerala Fish Fry

Ingredients:

1. King fish steaks – 4-5 of medium size
2. Ginger & garlic paste – 1- 1 1/2tsp each
   Kashmiri chilly powder – 1 – 1 1/2 tsp
   Turmeric powder – 1/4 tsp
   Whole pepper – 1/4- 1/2 tsp
   Lime juice – 1-2 tsp
   Salt
3. Coconut oil

Method of preparation:

 

Apply little salt and lime juice on the fish pieces and wash it with water. Drain the water. Grind together number 2 ingredients into a fine paste adding a little water. Make gashes in the fish pieces and marinate the pieces with the ground paste. Keep the marinated fish for half an hour. Heat oil in a pan and shallow fry the fish pieces.Serve with onion rings and a slice of lime.

 

Prawns Fry

Ingredients:

1. Tiger prawns – 10
2. Ginger garlic paste – 1 tsp
3. Chilly powder – 1 tsp
   Pepper powder – 1tsp
   Turmeric powder – 1/4 tsp
4. Oil – 1tsp
5. Lemon juice – 1 tsp
6. Curry leaves – chopped
7. Oil – for frying
   Salt

Method of preparation:

Combine all the ingredients and make a paste. Marinate the prawns with this paste and keep aside for half an hour. Heat oil in a pan and shallow fry it for 5-7 minutes. If you fry it for long, the prawns will become hard.
Notes: You can put the prawns on a skewer/tooth pick and fry, if you wish. Using coconut oil will enhance the flavor.

Paneer Biriyani

Ingredients:

1. Paneer – 250 gms, cut into cubes (I used Amul frozen paneer)
   For Masala
2. Coriander powder – 2 1/2 tsp
   Turmeric powder – 1/4 tsp
   Chilli powder – 2 tsp
   Fennel seeds (perumjeerakam) – 1/2 tsp
3. Cinnamon – 1 small piece
   Cloves – 3
   cardamom – 3
4. Onion – 3, finely sliced
5. Ginger & garlic paste – 1 tbsp each
6. Tomato – 1, sliced
7. Yogurt – 1/4 cup
   Coriander leaves – 3-4 tbsp, chopped
8. Cashew paste – 1-2 tbsp, optional (refer notes)
9. Salt
   Oil/ghee (I used sunflower oil)
   For Rice
10. Basmati Rice – 1 1/2 cups
    Water – (refer notes)
    Salt – to taste
    For Garnishing
11. Onion – 1, finely sliced & fried
    Fried Cashews & raisins – a handful
    Ghee
    Coriander & Mint leaves

Method of preparation:

Masala Preparation

Grind the number 2 ingredients (masala powders+ fennel seeds) with 1 tbsp water to a fine paste. Keep it aside. Crush the number 3 ingredients (whole spices). Heat ghee/oil in a deep bottom pan & add the crushed whole spices. Add finely sliced onions & salt to this. Cook till the onions become golden brown in colour. Add ginger & garlic paste. Cook for 3-4 mins. Add the ground masala paste to this & cook till the raw smell goes, it will take around 2-3 mins. Add sliced tomato & cook. When oil starts appearing add yogurt & chopped coriander leaves. Mix well. Add paneer cubes to this & cover & cook for 5-7 mins. If you are using cashew paste, add at this stage. Cook for a few more minutes & remove from fire. 

Rice Preparation

I cooked the rice in the normal method & drained the excess water. That’s why I didnt mention the qty of water in the recipe. Make sure you dont over cook the rice, since you will be baking it later. I didnt add any garam/whole masala while cooking the rice. I just added salt. However if you want to cook rice in the traditional biriyani style,

Layering the biriyani
Preheat the oven to 180 degree, 10 minutes before baking the biriyani. Apply some ghee to a baking dish. Put one layer of rice in the dish. On top of that spread some masala and make another layer. Again spread another layer of rice on top of the masala. Repeat the process until the masala and rice is finished. The top layer should be of rice. You can drizzle ghee & sprinkle coriander & mint leaves in between the layers. Cover the dish with a wet cloth. Bake in the preheated oven for 25-30 minutes.

Alternative method:

If you dont have an oven to bake the biriyani, do the following method.
1. Layer the rice and masala in a greased heavy bottomed vessel/non stick pan & cover it with a tight lid.
2. Heat a thava/dosa kallu, when it is really hot, place the biriyani vessel on top of that. Reduce the heat to the lowest flame & cook for 20-25 mins. Keep the heat at the lowest flame throughout, otherwise it might get burnt.
3. Also place a pan of boiling water on top of the biriyani vessel at the same time.

Garnish the biriyani with fried onions, cashews & raisins & coriander & mint leaves.