Monday, July 30, 2012

Neychoru/Ghee Rice



This rich fragrant ghee rice is a Malabar special. It is very simple yet exotic and perfect for any occasion especially if you have sudden  guests and do not have much time to make an elaborate dinner or lunch.This quick and delicious rice is usually paired with a spicy chicken or mutton curry. It is usually made with a special rice called kaima rice but here I am using basmathi rice.

Ingredients
Basmathi Rice- 2 cups
Water- 2 1/2 cup
Cinnamon stick- 2 piece
Cloves-5
Cardamon- 3
Fennel seeds 1/2 tsp( optional)
Bay leaf-1
Star Aniseed- 2
Ghee- 2 tsp+ 2 tsp oil
Onion -1 medium thinly sliced
Ginger garlic paste- 1 tsp (optional)

For garnish
Thinly sliced onion- 1 medium
Cashew nuts- 15-18
Raisins -2 tbs
Ghee melted-2 tsp

Wash and soak rice for half an hour,drain and keep aside.

Heat oil in a deep quart pan and add ghee and oil. Add the whole spices and saute till there is  a nice aroma. Add ginger garlic paste and saute and after a minute add sliced onions and fry till it turns slight golden brown.

To this add the rice and fry in medium flame for two to three minute till the rice changes color and is well coated with ghee. Pour in 2 1/2 cups of warm water and allow it to boil.Cover,reduce flame and cook till all the water is absorbed and the rice is cooked. Switch off the flame and using a fork make the rice fluffy.

In a separate pan heat  ghee and fry cashew nuts and raisins.Drain and keep aside. In the same pan fry sliced onions till brown and crispy. Garnish this over the rice and serve with spicy chicken curry and raita.

Sending this to Akila's event Dish Name Starts with N

Try this
Hope you will all enjoy.

Thursday, July 26, 2012

Baking Partners:New Baking Group Announcement



Baking a homemade bread, cake or cookies will give the best outcome. However in order to achieve the best results, a  perfect recipe and  right techniques are required.

We are a small group of home baker friends,who love and want to learn more about the nook and corners of baking.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group.
Main purpose of this group is to learn the techniques, critic the procedure if there are ways to improve, and to eat a delicious food.

Rules are simple, we will choose one recipe  and send it out to the group by 16th of every month and  the reveal date will be 15th of the next month . On that day we will  blog about it. A linky tool will be open during that time and each member can link their post.

First month we are going to do a recipe, 2nd and 3rd month will be a theme and the 4th month we will be back at  a recipe. By doing in between recipes, we will able to learn more.

All enthusiastic bloggers interested in baking are welcome, please email   at favoriterecipes12@gmail.com.
We will appreciate the use of logo or worded link that will help to spread the word.  A bunch of thanks to Tina for designing this beautiful logo

If you   want to make it a gluten or vegan free diet, you can do those modifications also.


Baking Partners 
Swathi Zesty South Indian Kitchen (creator of the group)
,ArchanaTangy Minds
 Prathibha Cook- Ezee
Reshmi  Easy Cook

 

You are all invited to join...
 Cheers to Baking!

Suja

Tuesday, July 24, 2012

Chegodilu/Crispy Savory Snack


Chegodilu/Crispy Savory Snack

Chegodilu is a crunchy and delectable tea time snack. It is ring shaped crispy snack made with rice flour and flavored with cumin and sesame seeds.It is popular Andhra snack.

Ingredients
Rice flour- 1 1/2 cup
Water- 1 1/2 cup
Sesame seeds- 2-3 tbs
Cumin seeds- 1 tsp
Chilly powder- 1/2 tsp
Hing- 1/3 tsp
Salt to taste
Oil for frying

 Bring water to a boil. Heat 3 tbs of oil in a pan.

Mix in rice flour,salt,sesame seeds,cumin seeds, chilly powder and hing in a bowl. Pour over the hot oil and using a fork mix well and evenly distribute the oil. It should resemble wet sand.

Now pour over the boiling water and mix till the dough comes together.Close with a tight lid and allow it to cool down a  bit and then knead into a smooth dough. Cover with damp cloth and let it rest for ten minutes.

Take small golf sized balls and roll it into a cylinder and then like a rope. Pinch the two ends together to form a circle and keep aside covered with a damp cloth ( the rings should not get dry). Continue the same process with the rest of the dough.

Heat two cup of oil in a pan.Fry this in batches till it is crispy and golden brown. Use medium heat to fry.Too much heat will make it crispy in the outer and soft inside and less heat will absorb too much oil. Drain in paper towels and allow to cool. Store in air tight containers.

Try this
Hope you will all enjoy

Wednesday, July 18, 2012

Strawberry Crepes


Strawberry Crepes

Crepes is classic French and can be served as dessert or as a special breakfast. They are easy to make and kids will surely this.Crepes are thin and light  pancakes and there is a variety of filling,either sweet or savory. Here it is whipped cream and fresh strawberries. 

Ingredients
To make batter
All purpose flour- 1 cup
Eggs 2
Milk- 1 cup
Water- 1/2 cup
Sugar- 2 tsp
Salt- a pinch
Cooking oil/butter- 1 tbs
Vanilla essence- 1 tsp

For the filling
Sliced Strawberries- 2 cup
Sugar- 4 tbs
Lemon zest- 1/2 tsp
Whipped cream- 1 cup


Beat eggs till it is light and fluffy. Mix all the ingredients listed under 'to make batter ' and using a blender mix  into a thin batter without lumps. Keep this aside for half an hour.

Slice strawberries and mix with sugar and lemon zest and keep it aside.

Heat a frying pan and lightly grease with butter.Keep in medium flame.Pour about 3-4 tbs of batter in  the center and gently swirl around in clockwise direction so that the batter spreads all over the pan. After 30-40 seconds gently flip over the crepe and allow the other side to cook as well. Remove the crepe  into platter. Continue the same process to make more crepes. 

Place crepes flat spread a layer of whipped cream either in center or towards one half and spoon in strawberries along with the syrup on top.Fold crepe. Drizzle with chocolate, caramel or powdered sugar and serve immediately.

Try this
Hope you will all enjoy.

Thursday, July 12, 2012

Chemmeen Achar/Prawns Pickle


Chemmeen Achar/Prawns Pickle

Today's recipe is a spicy and tongue tickling pickle made with prawns. Everyone has their own version of this delicious pickle. This is my mother's recipe and she has been pampering me with bottles of delicious home made prawns pickle.But when I run out of my stock of pickles I have no other option but to make it myself. I assure you it is a simple and quick recipe and can be preserved for months. It goes well with rice. Small varieties of fresh prawns is best for this  recipe. Try this,you will surely love it.

Ingredients
To marinate the prawns

Small or medium sized prawns- 1 1/2 lb
Chilly powder- 1/2 tsp
Turmeric powder- 1/3 tsp
Salt - 1/2 tsp

For the masala
Ginger- 3 inch thick peice
Garlic- 2 whole
Green Chilly-6-8
Curry leaves- a few
( make all the above into a course mixture)
Garlic thinly sliced-5- 6 cloves
Mustard powder- 1 tsp
( slightly dry roast mustard and then powder it)
Chilly powder- 2 Tbs
Fenugreek powder- 1/2 tsp
Clove- 2-3
Hing- 1/3 tsp
Vinegar- 1/2 cup
Gingerly oil- 1/2 cup
Mustard seeds- 1/2 tsp
Sugar- 1/2 tsp
Salt to taste


Clean  prawns,marinate with the ingredients listed under 'to marinate' and keep it aside for 10 minute. Shallow fry this is two three tbs of gingerly oil and set aside.
In the same pan pour the  rest of the oil and add mustard seeds and clove. When it splutters add  sliced garlic and curry leaves and after a minute the coarsely crushed ginger, garlic and green chilly mixture and saute till it becomes golden brown. Add hing and chilly powder and saute till the raw flavor disappears. Add prawns,mustard powder, fenugreek powder, sugar and salt and mix well. Simmer for two or three minutes and pour vinegar and switch off the flame. Allow this to cool down completely before transferring it into bottles.

Try this
Hope you will all enjoy..

Monday, July 9, 2012

Diamond Cuts ( Sweet Version)


Sweet Diamond Cuts 

Diamond cuts is a crispy deep fried tea time snack. It is cut into diamond shapes and is made with maida and eggs  and so is also called maida chips or as maida biscuts.There is both spicy and sweet version.This was one of my favorite snack when I was a kid have nostalgic memories of my grandmother and mom making this as onam palaharam.  My personal favorite is this the egg less sweet version but if you like the egg version beat in two egg while mixing the dough.It is a quick and yummy snack.


Ingredients
Maida/All purpose flour- 2 cups
Butter- 2 tbs
Baking powder- a pinch
Salt- 1/3 tsp
Sugar- 3 tsp

For the syrup
Sugar- 1 cup
Cardamon- 5-6
Lemon juice-  a few drops.


Mix maida,sugar,baking powder and salt. Add room temperature butter and rub the flour with your hand so that mixture looks crumbly. Sprinkle water little by little and mix to make a smooth and soft dough. Cover with a damp cloth and allow this to rest for 15-20 minutes.

To make the syrup mix sugar and 1/2 cup of water in a sauce pan and boil till the sugar melts. Reduce the flame and allow the syrup to thicken into one thread consistency. Add crushed cardamons and a few drops of lemon juice. Allow to cool.

Knead the dough once more and make it smooth and workable. Divide into lemon sized balls. Using a rolling pin flatten into round circle. Using a knife cut diagonally to the right and make thin one inch strips.Next cut diagonally from left to make the diamond shape. Fry them in medium hot oil till it is golden brown and crispy. Strain in paper towels and allow to cool down.  Pour the sugar syrup over the fried diamond cuts and toss well. Allow this to rest for some time.Serve with tea.

Try this,
Hope you will all enjoy.

Thursday, July 5, 2012

Fruit Custard

 
Fruit custard

Fruit custard is the quickest and delectable dessert that you can ever imagine and is a perfect summer treat.It is chilled light creamy custard sauce and with combination of fruits that you like.You can also add nuts to give an extra crunch.

Ingredients
Milk-3 cup
Custard powder ( vanilla flavored)- 2 1/2 tbs
Sugar- 1/2 cup
Mixed chopped fruits- Around 3 cups
(Apple, Mango,Pineapple,Green Grapes,
Red grapes,Strawberry,Blueberry)


Add 1/3 cup of warm milk and make a smooth paste of custard powder and keep aside.
In a sauce pan bring milk to a boil and add sugar. When it dissolves slowly stir in the custard paste and continuously stir till the mixture thickens. Take off from heat and allow it to cool. Chill the custard for about two hours or till it is ready to be served. To serve add the chopped fruits in a serving dish and pour over the custard and slightly mix. Enjoy!

Try this
Hope you will all enjoy.

Monday, July 2, 2012

Mutton Ularthiyathu


Mutton Ularthiyathu

Mutton ularthiyathu/olathiyathu is a Kerala style mutton dry fry is a favorite non-vegetarian dish in central Kerala,especially among the Christians.It is cooked meat that  stir fried with aromatic spices and seasoned with roasted coconut which gives an additional crunch. It goes well with rice or pathiri

Ingredients
To pressure cook

Mutton- 1/2 kg
Ginger- 1 inch thick
Garlic pods- 6-8
Green chilly-2
Onion- 1medium
Chilly powder-1 tsp
Coriander powder- 2 tsp
Turmeric powder- 1/2 tsp
salt to taste

To saute
Pearl onions/shallots- 1 cup
Sliced coconut- 1/2 cup
Finely minced ginger- 1 1/2  tbs
Finely minced garlic - 1 1/2 tbs
Pepper powder- 3/4 tsp
Garam masala- 1 tsp of fennel seeds/perumjeerakum
3-4 cloves, cinnamon stick- 1 inch piece
Curry leaves- a few
Oil - 2 tbs




Clean and cut mutton into cubes. Mince ginger,garlic,green chilly and onion using a mixer and keep aside.
Heat pressure cooker and add one tsp of oil , add the minced onion and garlic mixture and saute till the raw flavor disappears. Add chilly powder,coriander powder, turmeric powder and salt and saute. Add mutton pieces and half cup of water and cook for about 15 minutes for five whistles. If there is water simmer with lid open. Do not make it too dry.
Heat oil in a fry pan and add the sliced coconut. Allow this to roast till golden brown. Add the minced ginger, garlic and curry leaves and saute till the raw flavor disappears. Add sliced pearl onion and saute for two to three minutes.Next goes in the cooked meat,pepper powder and the powdered garam masala and saute and roast the meat till it is dry. Serve with rice or pathiri.

Try this
Hope you will all enjoy
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