Test post

OKRA CRISPY FRY

                 

       Last week Saras posted Bitter gourd fry it is very simple and crispy...but i tried with okra,  It came out very well and my kid also enjoyed it. Thank u saras.

Ingredients

Okra/vendakka - 1/2kg
Rice flour - 1tsp
Bengal gram dal flour - 2tsp
Turmeric pwd - 1/4tsp

Chilly powder - 1/2tsp (adjust to ur taste)
Gram masala - 1/4tsp
Oil - to deep fry
Salt to taste

Preparation:

Wash the okra and dry them or with cloth wipe it. slit it finely and add all pwd ingredients

               

Sprinkle little water and mix the ingredients and keep aside for 10-15mins. Heat a kadai, add oil and slowly add the okra little by little fry till turns brown. Drain and place it in the tissue paper

 Crispy okra fry is ready to serve with rice.

Simple Potato Fry( Tawa Fry)

Ingredients:

Potato - 4nos
Chilly pwd - 1tsp( adjust to ur taste)
Tumeric pwd - 1/2tsp
Coriander - 1/2 tsp
Salt - to taste
Oil - 1&1/2tsp

Preparation:

Wash the potatoes, peel the skin and cut roundly

Put chilly, coriander, tumeric powder, salt and set aside for 10 mins

Heat a tawa, when its hot, add oil,place the potatoes and add some curry leaves on the top. Cover and cook till potoato turns brown and soft.

Then turn the potatoes and cook till brown(without covering)

Potato Fry is ready to serve and goes well with any rice.

Gobi Paratha

Ingredients:

For dough:


Wheat flour - 1cup
Salt - to taste
Hot water - as required


For Masala:


Cauliflower - 1cup (chopped finely)
Grated carrot - 1/4cup(optional)
Coriander leaves - handful
Cumin seeds - 1tsp
Tumeric pwd - 1/4tsp
Chilly pwd - 1tsp
Gram masala - 1/4tsp
Ginger & garlic - 1/4tsp
Salt - to taste

Preparation:


1)Add flour, salt and water. Make a soft dough and set aside for 1/2hr


2)Heat a kadai, add oil, cumin seeds, cauliflowers, carrot, ginger n garlic, saute and cook for few mins


3)Add all powders, salt  and cover and cook, till it turns soft


4)Finally add coriander leaves and keep aside

5)Take the small amount of dough,then roll and spread into small chapathi, take a tablespoon of masala and place it in middle of the dough and cover it and keep aside for 5-6mins

6)Now slowly spread the stuffed dough with ur hand or chapathi roller


7)Heat a tawa, when its hot, put the chapathi and sprinkle little oil, cook both the sides till light brown.

Nenthrapazham/Ethapazham sweet fry

Ingredients:

Nenthrapazham - 2nos (cut into round)

Jaggery powder - 1/4cup*

Ghee - 2tsp

Grated coconut - 2tsp

Cardamom powder - 1/2tsp

Preparation:

Heat a pan, add 1tsp of ghee, pazham and fry till colour changes

Add jaggery and mix them well

Then add coconut, cardamom pwd, ghee and saute for few mins

Serve hot with tea

*Jaggery u can adjusted to ur taste

Broccoli Pachadi

Ingredients:


Broccoli - 1small bunch
Curd - 1/2cup
Ginger - small piece
Oil - 1tsp
Mustard seeds - 1/2tsp
Red chilly - 1no
Salt - to taste


Preparation:


Cut the broccoli into small piece and put them into boiling water, cook them for 2mins and drain the water and keep aside


Heat a kadai, add oil,add mustard seeds after splutters, add finely chopped broccoli and ginger with salt fry till it becomes soft and off the flame  

Whisk the curd with salt and add it to the broccoli and mix them well

Broccoli pachadi is ready to serve..Goes well with briyani rice and fried rice.

Aloo Mutter

Ingredients


Boiled potatoes - 3nos 
Peas - 1/2cup (frozen)
Onion - 2nos
Tomato - 3nos
Ginger&garlic paste - 1tsp
Kashmiri chilli powder - 1tsp
Tumeric pwd - 1/2tsp
Coriander pwd - 1tsp
Gram masala pwd - 1/2tsp
Cumin seeds - 1tsp
Cloves - 2nos
Oil - 3tsp
Coriander leaves - few
Lime juice - 1tsp
Kasturi methi - 1tsp
Coriander leaves - for garnishing

Preparation:
1)Heat a kadai, add 1tsp oil and put boiled potatoes and fry  for few mins...drain and keep aside(this process is optional)

2)In the same kadai, add onion and cloves, cumin seeds, tomatoes, ginger&garlic, saute them till tomatoes mashes well

3)Then add  tumeric pwd,chilly pwd and coriander pwd cook for 3-4mins and off the flame, after it cools grind them into fine paste

4)In same kadai, add the paste, gram masala, kasturi methi, little water, cover it and cook till oil separates

5) Add peas and pototoes, cook for 5-6mins. Finally add lime juice and garinish with coriander leaves.

Serve hot with chapathi, naan and pulao.

Jam Milkshake

       First time i am tried this milkshake, long back i saw this recipe in the tv. It is very simple and tasty...surely kids will like it. My hubby gave this Beautiful Rose for V'day.

Ingredients:

Jam - 2tsp (mixed fruit jam)

Milk - 1cup

Sugar - as required

Vanilla icecream - 1tsp (optional)

                                               

Preparation:

Blend all the ingredients finely and keep it in fridge and serve chill.

Rava Dosa

Ingredients:

Rava - 1cup
Onion - 1no1
Cumin seeds - 1tsp
Green chilly - 2nos(chopped)
Ginger - 1 tsp (chopped)
Pepper - 1/2tsp
Rice flour - 1 tsp
Curry & coriander leaves - few
Salt - to taste
Oil - to sprinkle

Preparation:

In a vessel, put rava, thinly sliced onion, pepper(whole),ginger, cumin seeds, salt, rice flour and curry n coriander leaves and add 3/4cup water. * batter should be watery.

Heat a tawa, (the tawa should be very hot). Take the batter in a small glass or bowl, jus pour the batter on the hot tawa and sprinkle oil.

Cook the dosa till crispy and light brown. 
(if u want u can turn the dosa and cook for few mins)

Onion rava dosa is ready to serve hot with coriander chutney or your desire side dish.

Chicken Kurma

Ingredients:
Chicken - 1/2kg
Onion - 3nos
Tomato - 2nos
Chilly powder - 1tsp
Coriander pwd - 2tsp
Tumeric pwd - 1/2tsp
Cloves - 2nos
Cinnamon - small piece
Salt - to taste
Oil - 3tsp
Curry n coriander leaves - to garnish


To Grind:
Coconut - 1/2cup
Fennel seeds - 1/4tsp
Green chilly - 2nos(small)
Ginger - small piece
Garlic - 2flakes
Cashewnuts - 3nos

Preparation:



1)Grind coconut, ginger n garlic,chilly,fennel seeds and cashewnuts into fine pase and keep aside


2)Heat a kadai, add oil, when its hot add cloves and cinnamon,then add onion fry till brown


3)Add tomatoes and saute till it mashes well


4)Then add chicken pieces,tumeric pwd,chilly and coriander, mix well and close the lid and cook till it turns soft  


5)Add coconut paste, adjust salt and cook till raw smell goes and garnish with curry n coriander leaves


Serve hot with plain rice, chapathi or briyani.

Carrot Sago Payasam/Kheer

Ingredients:


Carrot - 1no(medium)


Sago - 1/2cup


Milk - 3cups


Sugar - as required


Cashewnuts n dry grapes - 1tsp


Ghee - 1tsp

Preparation:


1) Heat ghee in a pan and add cashewnuts and dry grapes, fry them till brown and keep aside   


2)Add some water in sago and cook them till transparent


3)Meanwhile cut and grind the carrot into fine paste


5)when sago is cooked add carrot paste and milk, allow to boil and bring it to thick consistency


6)Then add sugar and stir continuously till it dissloves



7)Finally add cashewnuts n grapes and serve hot or chill.

Coconut Cake

   


Hi friends,
               Im back!!! hope everybody is doing well...Happy new to you all.

Ingredients:


Self raising Flour - 1 1/4 cup


Coconut milk - 1/2cup


Butter - 4tsp


Sugar - 1/2 cup


Vanilla essence - 1tsp


Egg - 1no


Salt - a pinch

Preparation:


1)Preheat the oven at 177' c


2)Combine the flour, salt and keep aside


3)In a bowl, add butter, egg, sugar and vanilla essence beat and mix well


4) Add the egg mixture to the flour and slowly add the coconut milk to the flour and mix with lumbs

5)Pour into baking tray and bake them for 30 mins

Recipe courtesy:  Kitchen Corner...thank u friend for this wonderful recipe.

Egg roast - kerala style

Ingredients:


Egg - 5nos

Onion - 4-5nos

Ginger & garlic - 1tsp
Tomato - 1no ripe

Chilly powder - 1tsp

Coriander powder - 1tsp

Tumeric powder - 1/2tsp

Garam masala powder - 1/2tsp(optional)

Mustard seeds  - 1tsp

Curry leaves - few

Oil - 3tsp

Salt to taste

Preparation:



1)Boil the eggs, remove the skin and keep aside
2)Heat a kadai, add oil, add mustard seeds after it splutters, add onion and green chilly,saute till onions fries well
3)Add giner n garlic saute for few mins
4)Add tomato,salt and tumeric, cook till oil separates
5)Then add chilly pwd, coriander pwd and garam masala fry them finely or cook for 4-5mins
6)Finally add eggs and curryleaves, mix well and serve hot with rice or chapathi.

Sweet Corn Soup

Ingredients:


Sweet Corn - 1cup
Carrot - 1/4 cup chopped
Beans - 1/4cup chopped
Garlic - 2flakes (optional)
Butter - 1/2 tsp
Pepper - as required
Salt - to taste

Preparation:


1)Take 1/2cup of corn(i used frozen corn), little water and grind them into fine paste and keep aside
2)Heat a kadai, add butter, garlic and saute for few mins

3)Add remaining corn n vegs and little water, cook untill vegs turns soft

4)Then add the paste and cook untill it turns thick

5)Finally add pepper, salt and serve hot

Coconut Rice

Ingredients:


Coconut grated - 1/2cup


Boiled rice - 1 1/2cup


Green chilly - 2nos


Ginger - 1tsp chopped


Coconut oil - 1tsp


Mustard seeds - 1/2tsp


Jeera - 1/2 tsp


Cashewnuts - 3- 4nos


Urad dal - 1/2tsp


Curry leaves - few


Preparation:


1)Heat a kadai, add oil, mustard seeds, after splutters, add jeera, urad dal, Cashewnuts and curry leaves saute for few mins


2)Add coconut and fry for 4- 5mins or till nice flavour starts


3)Add rice,adjust salt and mix well....serve hot with papad.

Aviyal

Ingredients:


Vegetables - Carrot, drumstick, beans, white pumkin and yam (cut into 1inch lengthwise)


Grated coconut - 1/2cup


Green chilly - 2-3nos


Curd - 1/4cup


Cumin seeds - 1/2tsp


Coconut oil -1tsp


Cury leaves - few


Tumeric powder - 1/2tsp


Salt - to taste

Prepartion:



1) Grind the coconut, green chilly and cumin seeds into fine paste and keep aside


2)  Heat a kadai, add all vegs, little water,tumeric powder,curry leaves and salt, cook till it turns soft (dont overcook)


3)Add the coconut paste to the vegetables and cook for few mins


4)Then add curd and mix well and off the flame 


5) Heat the coconut oil and add it to the aviyal and serve hot with rice.