Tuesday, October 29, 2013

Sweet Madak

Recipe & Picture Coutersy: Farhana (My sister)
Maida: 1cup
Rava: 1cup
Sugar: 1tsp
Salt: needed
Baking powder: ½ tsp
Water: needed
Oil: for deep frying
Sugar syrup: 2 string consistency
Method Of Preparation
In a bowl add rava, maida, sugar, salt and baking powder.
Add needed water to make it dough.
Take small balls from it and roll it flat.
Make line impressions with fork and fold/roll it.
Heat oil in pan and deep fry until it turns brown and crispy.
Put this fried madaks in sugar syrup.

Monday, October 28, 2013

Fried Chicken Masala

Chicken: 1kg
Kasmiri Chilli Powder: 2tbsp
Turmeric powder: ½ tsp
Garam Masala: ½ tsp
Lemon Juice: 3tbsp
Oil: 2tbsp
Egg: 1
Refined Flour: 2tbsp
Salt: needed

Oil : for frying chicken

Onion: 3
Capsicum : 1
Green chilli: 4
Coriander leaves chopped: 2tbsp
Lemon juice: 2tbsp
Salt: needed
Oil: 3-4tbsp

Method Of Preparation
Cut the chicken into very small pieces.
Wash and drain.
In a bowl add chilli powder, turmeric powder, garam masala, refined flour, egg, oil, lemon juice and salt.
Mix this well and add the chicken pieces to it and marinate to about 30 minutes -1hour.

Heat oil in a pan and fry the chicken pieces until done. Make sure don’t fry until the chicken pieces are crispy.

Heat oil in another pan and add thinly sliced onion to it.
When the onion turns slightly transparent add in chopped capsicum and sauté for a while and add chicken pieces to it and stir.
Add in lemon juice and salt if needed.
Put in low flame to about 4-5 minutes or until all are in cooperated well.
Switch off the flame and add chopped green chilli and coriander leaves.
Serve with roti/chappathi

Sunday, October 27, 2013

Omelette Curry

Egg: 4
Onion: 2
Tomato: 1 big
Gralic: 5 cloves
Ginger: 1” piece
Green Chilli: 2
Curry leaves: few
Turmeric powder: ½ tsp
Chilli powder: 1tbsp or as per taste
Coriander powder: 1 ½ tbsp.
Garam Masala: ½ tsp
Coconut grated: ¼ cup         
Oil: 4tbsp
Salt: needed
Coriander leaves chopped: 1tbsp
Method Of Preparation
Make omelette with the eggs and cut into small pieces. Keep this aside.
In a grinder add tomato, grated coconut, garlic, ginger, green chilli, turmeric powder, chilli powder, garam masala and coriander powder.
Make to smooth paste.
Heat oil in a pan and add chopped onion to it.
When onion gets sauted well, add curry leaves and add the grinded coconut paste to it.
Stir it well in low flame for 3minutes.
Then add some water and salt. Put in high flame and let it boil and put the flame to sim.
After 10-15 minutes, add in the omelet pieces to curry and increase the flame.
When it boils lower the flame again and switch off the flame.
Add in chopped coriander leaves and close with a lid.
Serve with chappathi/roti

Wednesday, October 23, 2013

Vimto-Pomegranate Punch

Pomegranate: 6
Vimto: 1/4 cup
Lemon Juice: 2 lemons
Chilled water: as required
Sugar: as per taste
Peeled and chopped Apple pieces: 3 tbsp
Pomegranate Seeds: 1tbsp

Method Of Preparation
Separate the pomegranate seeds
Extract the juice from it.
Add vimto to the pomegranate extract and add lemon juice and sugar and chilled water.
At the time of serving add the apple pieces and pomegranate seeds to it.

Serve chilled         

Tuesday, October 22, 2013

Mutabal/Eggplant Dip

Recipe & photo courtesy: Nasrin (My sister)
Eggplant: 4
White sesame seeds: 3tbsp
Garlic: 3 cloves
Yogurt: 3tbsp
Olive oil: needed
Salt: needed
Lemon Juice: few drops
Method Of Preparation
Boil eggplant and peel of the skin
Mash the pulp with spoon well.
Soak white sesame seeds in water for few minutes.
In a grinder add white sesame seeds and garlic cloves. And grind well. If needed can add olive oil while grinding.
Add this grinded mix to mashed eggplant.
Add well stirred yogurt and needed salt to the eggplant mix. Add few drops of lemon juice if needed and mix well.

Add olive oil and serve with chappathi/roti.

Sunday, October 20, 2013

Special Egg Stir Fry

Onion: 1 big
Red Capsicum: 1
Green Capsicum: half/small one
Yellow Cherry tomato: 4
Tomato: 1 small
Green chilli: 3
Red Chilli powder: ¼ tsp
Salt: needed
Egg: 8
Coriander leaves Chopped: 2tbsp
Oil: 3-4tbsp

Method Of Preparation
Heat oil in a pan and add chopped onion.
When it slightly turns translucent add finely chopped red capsicum.
Saute for a minute.
Then add green chilli and chopped cherry tomato.
Saute again for a minute and add red cilli powder and chopped red tomato.
Saute for 2minutes and add salt and eggs to it.
Put in high flame and stir well till it gets cooked well.
Switch off the flame when it gets cooked and add finely chopped green capsicum and coriander leaves.

Stir and serve hot.

Note: All the veg should be half cooked. Don't mash it up

Friday, October 11, 2013

Pumpkin Payassam


Mathanga/Pumpkin: 3 cups (peeled, deseed and chop into pieces)

Sugar: 1 ½ cups (or as per taste)

Salt: ¼ tsp

Coconut Milk Powder: 5-7tbsp

Rice Flour: 1 tbsp.

Cardamom power: ½ tsp


Method Of Preparation

In a pressure cooker add pumpkin pieces, sugar and salt. Add 3 cups water.

Keep on flame and wait for 3-4 whistles. Let the pressure release and open the lid.

Mash the pumpkin pieces with the back of lid.

Mix the coconut milk powder and rice flour and add ½ cup water and stir well so that there are no lumps.

Add this mix to the mashed pumpkin and again switch on the flame. If needed add water to get your required consistency.

When it starts boiling put in low flame to about 10-15 minutes by stirring in between.

Add cardamom powder and switch off the flame.

Serve hot or chilled

You can add fried raisins and cashews to add better taste.


Wednesday, October 9, 2013

Inji Mittai

Recipe Source: Gayathri's Cook Spot

Ginger: 150gm

Sugar: 1 ¼ cups

Maida/APF: 2-3tbsp

Cardamom powder: a pinch

Method Of Preparation

Peel the skin of the ginger and clean it thoroughly.

Grind it with 1/2 cup of water to a fine paste.

Strain the juice in a metal strainer.

Add another 1/4 cup of water to the fibers and grind again.

Filter this also. Discard the pith.

Keep the juice for 30 minutes. Pour it into another bowl and you can see white sediment at the bottom. Discard that.

In a pan add sugar along with the juice and cardamom powder and bring it to boil.

Keep flame on medium and cook until the syrup comes to two string consistency. When you take a drop between the index and thumb, two string should form between the fingers.

When the syrup is of right consistency, add the flour and mix it vigorously so that no lumps form.

Cook for a minute on low flame and pour it into a greased plate.

When semi set, cut out lines using a knife.

Allow it to cool completely. 

Cut on the pre cut lines.

Remove the mittai from the plate and store in an air tight jar. 

Use when you have indigestion or cold.


Monday, October 7, 2013

Strawberry Cake with icing

Strawberry Cake
Plain Flour/ cake Flour: ½ cup
Baking Powder: 1tsp
Salt: a pinch
Baking Soda: a pinch
Butter @ room temp: ¾ cup
Sugar: 1 ½ cups
Strawberry Puree: 1cup
Eggs: 4
Vanila/Strawberry Essence: ¾ tsp
Red Food Color: a pinch
Milk: ½ cup
Whip cream
Cold Milk
Canned Fruits
Food Color as per your choice
any flavored jam

Method Of Preparation
Preheat oven to 350 degrees F. Line two 9-inch cake pans with parchment paper. Lightly coat the pan with butter, dust with flour, and tap out excess. Set aside. Sift the flour, baking powder, salt, and baking soda together and set aside. Cream the butter and 1 1/2 cups sugar until light and fluffy in a large bowl using a mixer set at medium-high speed. Add 3/4 cup strawberry puree and the eggs, one at a time, blending each addition thoroughly. Scrape down sides of bowl and beat in vanilla extract and the food coloring. Reduce mixer speed to low and add the flour mixture by thirds, alternating with the milk and ending with a final addition of the dry ingredients. Divide the batter equally between the pans and spread evenly. Bake on the middle rack of oven until a tester inserted in the center of each cake layer comes out clean -- about 20 to 30 minutes. Cool completely on a wire rack.
Cool the cake completely before slicing and icing.
Cut the cake to two pieces.
In a bowl take whip cream powder, cold milk and essence.
With an electric beater beat at high speed to about 4 minutes or till stiff peaks.
Decorate the cake as per your choice adding the colors and by spreading the canned fruit and jam in the middle.