Tuesday, January 28, 2014

Semolina Balls

Egg: 1
Rava/ Semolina: 1-1 ½ (add semolina according to right consistency)
Baking Powder: ¼
Salt: a pinch
Sugar: 2 ½ tbsp.
Rose Essence: 1tsp (optional, just to take off the egg smell)
Oil: for deep frying    

Method Of Preparation
Beat egg, salt and sugar thoroughly.
Then add rose essence and baking powder to it.
Then add rava little by little till you get the consistency to roll the dough to balls.
Make small balls.
Heat oil in a pan and deep fry till it becomes golden brown in a medium flame.

Serve with tea.

Thursday, January 23, 2014

Roasted Koonthal/Squid

Squid/Koonthal: 500gms
Garam masala: ½ tsp
Turmeric powder: ¼ tsp
Kashmiri chilli powder: 1tbsp or as per your tolerance
Oil: 1tbsp, 4tbsp and 2tbsp
Salt: needed
Onion: 2 medium sized
Green Chilli: 3
Tomato: 1
Coriander leaves chopped: few
Lemon Juice: 1tbsp

Method Of Preparation
Marinate squid for at least 20minutes with turmeric powder, chilli powder, garam masala, salt, lemon juice and 1tbsp oil.
Heat 4bsp oil in a wide pan; add the marinated squid to it. Put in medium flame and stir occasionally till it gets done.
Heat another wok and add 2tbsp oil; add thinly chopped onion to it. Saute till it goes transparent and add the fried squid to it. Stir in for 3-5minutes in medium flame and then add green chilli, coriander leaves and tomato to it. Stir for 2 minutes. Switch off the flame. Don’t mash the tomatoes.

Serve hot with chappathi/roti.

Saturday, January 18, 2014

Strawberry and Apple Compote

Strawberry: 400gms
Apple: 1 peeled and cored
Sugar: 4-5tbsp or according to sweetness of the fruit.
Lemon Juice: 1tbsp
Water: ¼ cup

Method Of Preparation
In a wide pan add chopped strawberry, apple, sugar and water.
Keep on flame, when it boils low the flame.
When sugar melts and becomes slight thick keep on stirring till you get a slight sticky consistency. Add in lemon juice and stir and switch off the flame after 2minutes. Don’t mash the fruits.

Serve with bread or topping for cakes and ice creams

Sunday, January 12, 2014

Potato-Chick Pea Pepper Masala

Onion: 2
White Chana/Kadala/Chick peas: ¾ cup
Potato: 3
Tomato: 1 big
Carrot: 1 small
Garlic: 4 cloves
Ginger: 1” piece
Pepper powder: 1tsp/ as per taste
Garam Masala: ½ tsp
Salt: needed
Coriander leaves: needed
Oil: 4tbsp

Method Of Preparation
Soak chick peas
Cook chick peas and potato by adding salt separately.
Heat oil in a pan and add chopped garlic and ginger.
Then add chopped onions to it.
When it turns slight transparent add chopped tomato and finely carrot to it.
When it gets slightly mashed add pepper powder and garam masala and salt if needed.
Then add cooked potato and chick peas to it.
Stir well and keep in low flame for 2minutes or till it get well cooperated.
Add coriander leaves and switch off the flame.
Serve hot with chappathi.

Wednesday, January 8, 2014

Strawberry Swiss Roll

Maida: 1/2 cup
Egg: 4
Sugar: 5 tbsp
Baking Powder: 1/2 tsp
Strawberry Essence:3/4 tsp
Red Colour: 1/2 tsp
Salt: a pinch
Whip cream:1 Sachets
Chilled Milk: 1/4 cup
Vanila essence: 3/4tsp

Strawberry: needed
Powdered sugar: while rolling

Method Of Preparation
In a bowl add maida and baking powder and sieve it twice.
Take another bowl and add egg to the bowl.
Beat well with an electric beater till it becomes fluffy. Then add sugar and salt and beat well till it melts.
Then add vanilla essence and color and beat it again.
Then add maida and fold it without lumps and deflating the batter.
Grease the swiss roll tray or line it with butter paper. Pour the batter to it.
Preheat the oven at 200 deg c and bake it at 160 deg C to about 20minutes or till done.
Take out the cake when done and before it cools take a kitchen towel sprinkle little sugar powder over it and keep the cake on the kitchen towel and roll it and keep it aside till it cools.

Meanwhile prepare the icing by beating whip cream powder with chilled milk and vanilla essence till it reach the peak.

After it the cake cools well unroll the cake and apply the icing and spread the chopped strawberry over it and roll it again. Cut into slices and serve.

Monday, January 6, 2014

Mutton Curry

Mutton: 1kg
Garlic: 1pod
Ginger: 2” piece
Green Chilli: 5
Pepper corns: 1tbsp or as per taste
Cumin seeds/Jeerakam: 1tsp
Fenugreek seed/Uluva: 1 1/2tbsp
Onion: 2
Curry leaves: few
Turmeric powder: 1tsp
Coriander powder: 1 ½ tbsp.
Garam Masala: ½ tsp
Salt: needed
Coconut oil: 2tbsp

Method Of Preparation
Wash and drain the mutton pieces.
Grind garlic, ginger, green chilli, pepper corns and cumin seeds. Keep aside.
In a pan add the mutton pieces, grinded paste, chopped onion, fenugreek seeds, curry leaves, turmeric powder, coriander powder, garam masala and salt.
Add coconut oil to it and mix well with hand
Pour some water and keep on flame.
When boils lower the flame and keep closed with a lid.
When mutton gets cooked and curry becomes slight thick switch off the flame.
Serve with Chappath/ rice