Wednesday, January 11, 2017

Prawns Dry Fry With Red Chilli Flakes

Prawns cleaned- 500gms
Crushed red chili flakes: 2tbsp
Onion crushed: 1 /shallots crushed: 8nos
Curry leaves: few
Coconut oil: 2tbsp
Salt: needed
Lemon Juice: 1tsp

Method Of Preparation:
In a pan add prawns, crushed onion, chilli, salt, curry leaves and oil.
Sprinkle some water. Keep on stove and close with lid and lower the flame.
When water starts oozing from prawns increase the flame and open the lid and cook. Stir frequently when the gravy becomes thick and till it gets dry.
Then add coconut oil and curry leaves and lemon juice and switch off the flame.

Thursday, January 5, 2017

Uzhunnu Vada

Urad Dal/White Lentils: 1 cup
Fenugreek seeds: ½ tsp
Onion: 1
Ginger finely chopped: 2tbsp
Green Chilli: 2
Curry leaves: 2sprig
Coriander leaves chopped: 2tbsp
Salt: Needed
Semolina: 1tbsp (Optional)
Rice Flour: 1tbsp (Optional)
Crushed peppercorns: 1tsp (optional)
Refined Oil: for deep frying

Method Of Preparation:
Soak urad dal and fenugreeks for about 3 to 4hrs.
Then grind it without adding water. Transfer the grinded batter to a bowl.
Then aerate the batter by mixing with hand clockwise for 30seconds.
Then add in chopped onion, ginger, green chilli, curry leaves, coriander leaves and salt and mix with hand.
Add in rice flour and semolina if required to adjust the consistency.
Heat oil in a frying pan as required for deep frying.
Grease the hand with oil and take small balls from the batter and make hole in the middle with finger and place it gently and carefully into medium hot oil. Cook in medium flame till both sides turn brown and inside is cooked well.

Serve hot with green chutney.

Tuesday, January 3, 2017

Jammy French Toast

Bread: 12 slices
Jam Any Falvour: as needed
Eggs: 3
Milk: 4tbsp
Sugar: 1tbsp
Ghee/Butter/oil: 5-6 tbsp

Method Of Preparation:
Beat the eggs together with milk and sugar.
Take one slice of bread and spread jam over it and close with another slice. Do same with rest of breads
Heat a non stick pan and grease with 1tbsp ghee.
Dip each sandwiched bread into egg mix on both sides and place it on the heat pan.
Flip when the sides turns brown. When both sides turns brown take off from the pan and serve hot.

Monday, January 2, 2017

Macaroni Cake/ Macaroni Pola

Recipe & photo courtesy: Nasrin (My Sister)
Macaroni: 100gms
Egg: 4
Chicken: 250gms
Onion: 2
Ginger/garlic paste: 1tsp
Green Chilli: 1
Turmeric powder: ½ tsp
Chilli powder: ¼ tsp
Pepper Powder: ½ tsp
Garam Masala: ½ tsp
Salt: needed
Oil: 2tbsp
Lemon juice: 2tbsp
Coriander leaves & Curry leaves finely chopped: needed
Cashew roasted: 4tbsp
Ghee/refined oil: 1tbsp

Method Of Preparation:

Cook chicken by adding salt, pepper powder, turmeric powder, chilli powder and water. When cooled shred the chicken.
In a pan add oil and sauté the chopped onion. When onion becomes transparent add in the pepper powder, turmeric powder, garam masala and ginger garlic paste. Then add chicken and green chilli. Stir well till onion and masala get joint with chicken. Now add lemon juice coriander leaves and curry leaves and switch off the flame. Let it cool.

Cook macaroni by adding salt and water, till it is soft and drain it. Let it cool

Beat Eggs and keep aside. Add salt only if required.

In a bowl add cooked pasta, prepared chicken masala and beaten eggs. Stir to combine. Then add coriander leaves.

Heat a pressure cooker and add ghee to it. Rotate the pressure cooker so that the ghee is spread in the base and sides of the cooker. Then add the egg mixture and sprinkle the cashews and coriander leaves over it. Close the lid and lower the flame to very low point. Cook to about half an hour without putting the weight on the lid. Flip the cake into a greased nonstick pan and cook the upper portion in low flame for 5minutyes.

When slightly cooled cut and serve.