Wednesday, December 30, 2015

Muttayappam


Ingredients
White Rice: 1 ½ cups
Cooked Rice: 1/2 cup
Egg: 1
Salt: needed
Water: ¾ cup or adjust according to the consistency
Oil: for deep fry


Method Of Preparation

Soak the white rice in water to about 4hrs.
Wash and drain the rice.
In the grinder add soaked rice, cooked rice, salt, egg and water and grind.
The batter should be slightly thicker than dosha batter.
Heat oil in a kadai, when the oil is heated add a ladle full batter to the oil.
Decrease the flame to medium, when it puffs up turn the other side and fry.
Take it out and drain it on a tissue paper.

Serve hot with chicken curry.

Wednesday, December 23, 2015

Sausage Stuffed Bun


Ingredients
All Purpose Flour: 1 ¾ cups
Warm Milk: ½ cup
Milk Powder: 2tbsp
Warm Water: ¼ cup (or as required)
Sugar: 1 ½ tbsp
Salt: needed        
Oil: 2tbsp                   
Melted Butter: 4tbsp or olive oil
Yeast: ¾ tsp

Stuffing
Sausage: 6 or as needed (cut into round slices)
Tomato ketchup: 4tbsp
Cream cheese: 4tbsp


Method Of Preparation
Dough
Sieve the flour, then add milk powder, sugar, yeast and salt. Then add the oil and mix together. Now add all the milk. Start kneading together and gradually add the water a little at a time. You might not need it all, so add it sparingly until your dough is nice and soft. Add butter or olive oil in between while kneading the dough. Knead for 8-10 minutes. The more you knead it the softer the buns will be.
Touch a bit of oil with your fingertips and apply all over the ball of dough. Cover in a bowl and set aside for 40mins to an hour for it to double in size.

Divide the dough into two equal portions.
Take a round spring form baking tray. Grease or line with butter paper.
Take one portion of dough, roll and place it into the tray so as it cover all sides of the tray.
Spread tomato ketchup and then spread sausage and the add cream cheese above it.
Take the other portion of the dough and roll and place it above the stuffing.
Cover it well so that it touches all sides of the pan.
Brush the egg wash on top. Cover and keep for 15minutes.
Meantime preheat the oven.
Bake it at 160deg C to about 40minutes or till done.



Monday, December 7, 2015

Tuna & Vegetable Salad


Ingredients
Onion: 1 small
Capsicum: 1
Tomato: 1
Cucumber: 1
Carrot: 1
Tuna shredded: one cup (I marinated chicken with turmeric, chilli and salt and fried)
Sweet corn cooked: ½ cup
Avocado chopped: ¼ cup
Coriander leaves chopped: 4tbsp
Olives: Black & Green: 10 each
Salt: needed
Lemon juice: of 1 lemon or as needed
Pepper powder: ½ tsp
Cumin powder: ½ tsp
Olive oil: 1 + 1tbsp

                                 
Method Of Preparation
Chop capsicum and sauté it in olive oil for 2 minutes.
In a bowl add sautéed capsicum, finely chopped onion, tomato, cucumber, carrot, Avocado, chopped olives, and shredded tuna and coriander leaves.
Add in sweet corn and mix.
Dress it with olive oil, pepper powder, cumin powder, lemon juice and salt.
Chill for few minutes or serve as it is.





Sunday, July 12, 2015

Custard Pudding Topped With Praline and Caramelized Semiya


Ingredients
Custard powder: 3tbsp
Milk: ½ ltr
Sugar: 4tbsp (or as per taste)
Caramelizing vermicelli
Vermicelli/Semiya: 3tbsp (broken into small pieces)
Butter: 1tsp
Sugar: 1tbsp
Water: 2-3 tbsp
Praline:
Sugar: 2tbsp
Almonds chopped: 3tbsp
Fruits: As per Choice

Method Of Preparation

Caramelizing vermicelli
Heat butter and add vermicelli to it, roast it till it becomes slight brown. Switch off the flame and keep aside.
Heat 1tbsp sugar in a non- stick pan, when it starts to brown add the roasted vermicelli, stir and add 2tbsp water to it and switch off the flame after half minute.                              
To make praline:
Heat a pan and add sugar. Let the sugar melt and start to boil. Reduce the heat and let the sugar turn golden in color. Switch off the flame, add the chopped nuts, mix well and pour the whole mixture on an oiled aluminum foil. Let it cool completely. (Beware: Pralines are extremely hot and it can cause serious burns). Once they are completely cold, break them to pieces and crush them in pestle and mortar or food processor.
Custard
In a cooking pan add milk sugar and custard powder. Stir without lumps.
Keep on flame and stir continuosly till it becomes thick.
Switch off the flame.
Let it cool a bit (not fully cooled)
Setting
Take the pudding bowl, spread caramelized semiya, add some fruits and pour custard to half of the bowl.
Then again add caramelized semiya, fruits and praline. Then fill the bowl with custard and sprinkle fruits semiya and praline.
Decorate with cherry
Chill for 2hours and serve.

Monday, July 6, 2015

Bread Pockets


Ingredients
Pocket
Bread: 10
Egg: 1
Bread Crumbs: needed
Oil: for frying
Masala
Chicken: 1 ½ cups (cooked and shredded)
Onion: 2
Green Chilli: 2
Coriander leaves chopped: 3tbsp
Turmeric powder: a pinch
Salt: needed
Pepper powder: ¼ tsp
Garam Masala: ¼ tsp
Oil: 3tbsp

Method Of Preparation
Masala
Heat oil in a pan and add chopped onion.
Saute for a while and add green chilli, chopped turmeric powder, pepper powder and garam masala.
Add salt and shredded chicken.
Stir and close and low the flame and cook for 5minutes.
Then add coriander leaves and switch off the flame.
Pocket
Beat the egg well by adding 3tbsp water or milk. Keep aside
Take the bread crumbs and keep aside
Cut the sides of the bread.
Take two slices of bread together.
Roll it together slightly with a rolling pin. (Pair the slices and do the same with the other slices)
Take the rolled bread piece and first dip in egg well and the dust well with bread crumbs.
Deep fry in hot oil till bith sides are golden brown
Drain it on a kitchen tissue.
Take each piece and cut it into two and make pockets.

Stuff the masala into the pocket and serve hot.

Sunday, July 5, 2015

Blooming Onion Bun


Ingredients
Burger Bun
Mozzarella Cheese     
Spring Onion

Method Of Preparation
Take the bun and make square slits on it.
Then add the mozzarella cheese in to the slits and on top of the bun
Then sprinkle some chopped spring onion on top of it and again sprinkle some mozzarella cheese.

Preheat the oven and bake at 160 deg C to about 7 to 10min or till the cheese melts.

Thursday, July 2, 2015

Poached Egg


Ingredients
Egg: 1
Water: needed
Vinegar: 1tsp
Pepper & salt: to taste


Method Of Preparation
Break the egg into a small bowl.
Add enough water to come 2 inch up the side of a narrow, deep pan.
Add in vinegar to it.
When the water simmers, spin the water with a spatula and drop the egg carefully to it.
Cover and turn off the heat. Let the egg stay undisturbed for 5 min.
Don’t peek, poke, stir or accost the egg in anyway.
Take out the egg with a slotted spoon.
Drain in a kitchen towel

Serve by sprinkling salt and pepper.

Sunday, June 28, 2015

Egg Sandwich(Bread)


Ingredients
Hard Boiled Eggs: 3
Bread Slices: 10
Onion: 2big
Tomato: 1 small
Green Chilli: 1
Turmeric powder: ¼ tsp
Pepper powder: ½ tsp
Garam Masala: ¼ tsp
Coriander powder:  a pinch
Chilli powder: ¼ tsp
Coriander leaves chopped: 1tbsp
Salt: needed
Oil: 4tbsp
Ghee/Butter: 3tbsp


Method Of Preparation
Heat oil in a pan add thinly sized onion, sauté till transparent.
Add chopped tomatoes. Cook till it is mashed.
Add in the turmeric powder, chilli powder, coriander powder,garam masala, pepper powder. Add salt too.
Saute and add coriander leaves and chopped green chilli. Switch off the flame.
Slice the hard boiled eggs into round thin pieces.
Take the bread slice, spread the onion masala and spread the egg pieces and then slight spread the masala again and place one bread slice over it.
Heat non stick tawa, spread butter, keep the filled bread and toast. When one side is done, flip carefully.
Cut into triangle piece and serve hot.



Friday, June 26, 2015

Guacamole/ Avocado Dip


Ingredients
Avocado: 3
Onion: 1
Tomato: 1
Green Chilli: 2
Coriander leaf chopped: 4 tbsp 
Salt: needed
Lemon juice: needed

Method Of Preparation
Chop finely onion, tomato, green chilli, coriander leaves. Add these into a bowl.
Add in avocado pulp, lemon juice and salt. Mix well.


Wednesday, June 24, 2015

Avocado -Mango Shake


Ingredients
Avocado: 1
Mango: 1
Milk: needed (as per the desired consistency)
Honey: needed    
Method Of Preparation
Peel and deseed avocado and mango.
In the juicer add avocado, mango honey and milk.

Chill and transfer into glass and serve.


Tuesday, June 23, 2015

Capsicum & Sweet corn Salad


Ingredients
Onion: 1 small
Capsicum: 1
Tomato: 1
Cucumber: 1
Carrot: 1
Avocado: half of 1
Mustard leaves chopped: ¼ cup
Sweet corn cooked: ½ cup
Coriander leaves chopped: 4tbsp
Salt: needed
Lemon juice: of 1 lemon or as needed
Pepper powder: ½ tsp
Cumin powder: ½ tsp
Olive oil: 1 + 1tbsp

                                 
Method Of Preparation
Chop capsicum and sauté it in olive oil for 2 minutes.
In a bowl add sautéed capsicum, finely chopped onion, tomato, cucumber, carrot, avocado, mustard leaves, and coriander leaves.
Add in sweet corn and mix.
Dress it with olive oil, pepper powder, cumin powder, lemon juice and salt.
Chill for few minutes or serve as it is.



Monday, June 22, 2015

Mushroom Fry



Ingredients
Mushroom: 1 pack
Turmeric powder: ½ tsp
Kashmiri Chilli powder: ¾ tsp
Garam Masala: pinch
Oil: 2tbsp
Salt: needed
Lemon Juice: ½ tsp
Curry leaf: needed
Capsicum: 1
Onion: 1 small
Coriander leaves
Oil: for shallow fry

                                 
Method Of Preparation
Marinate mushroom with turmeric, chilli powder, garam masala, salt, lemon juice, oil and curry leaf.
Heat oil in a non stick wide pan, add the marinated mushroom to it.
Don’t close with lid or sim the flame.
Water will ooze out from mushroom.
Let the water fully evaporate and when the oil starts coming out add capsicum and onion. (if the oil is more discard the excess oil before adding capsicum and onion)

Stir fry for 2 or 3minutes. Add coriander leaves and switch off the flame.


Wednesday, June 10, 2015

Stuffed Potato


Ingredients
Potato: 5 small
Minced Meat: 300gms (any type of meat)
Onion: 1+1
Tomato: 1small + 2medium
Turmeric powder: ¼ tsp
Chilli powder: ½ tsp
Coriander powder: ½ tsp
Coriander leaves chopped: 2tbsp
Garlic and ginger paste: 1/4tsp
Pepper powder: ¼ tsp
Salt: needed
Oil: needed
                                 


Method Of Preparation
Peel and scoop out the potatoes. Place the potatoes in salt water for at least 1hr
Steam the potatoes till is cooked. Don’t overcook the potatoes.

For stuffing
Heat oil in a pan, add the chopped onion.
Saute for a while till it is transparent and then add the ginger garlic paste to it.
Saute for a minute and add the chopped tomato
When the tomatoes get mashed up add all the spices to it.
Stir for a while add minced meat to it.
Close and cook in low flame till it is done.
When the meat gets cooked, Add coriander leaves and switch off the flame.
Let the stuffing gets cooled to workout with it.

Take each potato and stuff it inside the core.
Then grind two tomatoes.
Heat 2tbsp oil in a pan 
Add 1 chopped tomato, saute till it is transparent.
add the grinded tomato and salt to it
Stir for a while and add the stuffed potatoes to it.
Keep in medium flame and stir occasionally till the gravy gets absorbed by the potato.
Sprinkle coriander leaves and switch off the flame

When it is cooled cut into pieces and serves or serve as it is  



Thursday, June 4, 2015

Garlic Bread


Ingredients
Bread
Cream Cheese
Garlic Grated
Coriander leaf finely chopped   


Method Of Preparation
Take the bread
Spread cheese over it
Sprinkle garlic and coriander on top.
Preheat the oven
Bake for 8min or till done at 160Deg C






Wednesday, June 3, 2015

Mushroom Masala


Ingredients
Onion: 1
Garlic: 4 cloves
Ginger 1” piece
Green Chilli: 2
Tomato: 1
Mushroom 400gms/1pack
Turmeric powder: ¾ tsp
Chilli powder: 1tsp
Coriander powder: 1rbsp
Garam masala: ¼ tsp
Salt: needed
Lemon juice: ½ tsp
Oil: 4tbsp
Curry leaves: needed
Coriander leaves: needed

Method Of Preparation
Crush onion, garlic, ginger and green chilli.
Heat oil in a pan and add the crushed onion paste.
Stir for a minute or till the raw smell leaves.
Then add coriander powder, chilli powder, and turmeric powder and garam masala to it.
Add curry leaves and stir for half a minute.
Then add chopped tomatoes to it.
When tomatoes get slightly mashed up add in mushroom and salt to it.
Stir and close with a lid.
Put the flame to medium.
Open the lid after 2 minutes, if there is more water increase the flame and stir it occasionally till the gravy is thick and masala gets coated with mushroom. Add in lemon juice and switch off the flame.
Add coriander leaves. Serve hot with chappathi.