Homemade Tomato Ketchup

Ingredients

Red Tomatoes – 2 ½ kg

Ginger garlic paste – 1 tsp

Kashmiri chilli powder – 1 tsp

Sugar – 200gm

Vinegar – 1 cup

Salt – 1 ½ tsp or as needed

Method Of Preparation

Wash tomatoes, then roughly chop and cook in a pan, without water for 15 minutes. Then let it cool down and blend. Now add this puree in a pan, along with ginger garlic paste, red chilli powder, sugar, vinegar, salt, let it cook until thick paste. When it’s done, let it cool down. Fill dry and clean bottles. Use whenever you want.

Spicy Potato Chips

Ingredients

Potato: 1 big

Kashmiri Chilli Powder: 1tsp

Refined oil: for deep fry+2tbsp

Salt: needed

Method Of Preparation

Peel and cut the potatoes into thin strips.

In some salt water soak it for 10-15 minutes and drain at the time of marinating.

In a bowl add chilli powder, salt and 2tbsp refined oil.

Mix this with hand add the drained potato strips to it

Mix well with hand. Marinate it to about 30 minutes.

Heat oil in a pan and when the oil is well heated add the potato pieces to it and reduce the flame. Let it cook and when turns crispy take out from oil and drain in kitchen tissue.

Unakka Chemmen Manga ittu Vacha Curry/ Dry Prawns With Raw Mango Curry

Ingredients

UnakkaChemmeen/ Dry prawns: ½ cup (roasted and cleaned)

Raw Mango: 1 big (if not tangy you can used 2 mangoes)

Shallots: 10

Tomato: 1

Kashmiri Chilli Powder: 1 ½ tbsp.

Turmeric Powder: 1tsp

Curry leaves: few    

Salt: needed            

Coconut Oil: 4-5tbsp

Method Of Preparation

Peeling Mangoes is as per your choice. I added without peeling.

Crush the shallots.

In a clay pot/pan add crushed shallots, chopped tomato, few curry leaves, 2tbsp coconut oil, sliced mangoes, chilli powder, turmeric powder and salt.

Mix this well with hand. Then add 2 ½ -3 cups water to it and keep on flame.

When it boils, put the flame in medium and close with a lid. Let it be on flame to about 20-25 minutes. So that the gravy becomes slight thick.

Now add the roasted and cleaned dried prawns.

Increase the flame, when boils lower the flame.

When the prawns get cooked, switch off the flame and soon add 2-3tbsp coconut oil and curry leaves and close with a lid (This step is important). Don’t open the lid for 5 minutes so that the aroma of curry leaves and coconut oil will spread to the curry.

Blackberry Muffins

Ingredients

Butter, softened: ½ cup

Powdered sugar: 1 ¼ cups

Eggs: 2

All-purpose flour: 2 cups

Baking powder: 2tsp

Salt: ¼ tsp

Milk: ½ cup

Vanila Essence: 1tsp

Fresh or frozen blackberries : as needed

Method Of Preparation

In a large bowl, cream butter and 1-1/4 cups sugar. Add eggs, one at a time, beating well after each addition. Add vanila essence and stir. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk. Beat well after each addition.

Fill greased or paper-lined muffins cups two-thirds full. Just slightly press each black berries and add to the muffin cups filled with batter OR you can just fold in the blackberries into the batter and add to the muffin cups. Bake at 160⁰C for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Brown Bread

Ingredients

Wheat Flour: 450gms + for dusting

Yeast: 1tsp

Butter: 30 gms

Honey: 3tsp

Salt: ½ tsp

Egg: 1

Water: needed

Method Of Preparation

In a bowl add yeast and ¼ cup luke warm water. Keep aside for 8-10 minutes. Let it ferment.

In a bowl add wheat flour, salt and butter. Crumble it with your fingers.

Add honey and egg to it. Then add the yeast mix and enough water to knead the dough.

Knead it well to make it smooth n soft dough.

Keep the dough in an air tight container to about 1-1 ½ hours.

Punch down the air and take the dough to a floured counter and knead again for a minute.

Place the dough into a greased or butter paper lined baking tin. Keep aside covered for another 15-20 minutes.

Meanwhile preheat the oven and bake the bread at 160⁰C to about 50-60 minutes or till done.

Cool on a wire rack and slice when cooled.

  

Masala Chicken Fry

Ingredients

Chicken: 700gms (cut into big pieces)

Kashmiri Chilli Powder: 2tbsp

Turmeric powder: 1 tsp

Ginger- Garlic Paste: ½ tsp

Garam Masala: 1tsp

Corn Flour: 3-4tbsp

Lemon Juice: 3tbsp

Refined oil: 2tbsp

Salt: needed

Onion: 3 big

Ginger: 2” piece

Garlic: 6 pods

Garam Masala: 1 tsp

Spring Onions Or coriander leaves: 2 strings

Lemon Juice: few drops

Oil: for frying

Salt: needed

Method Of Preparation

Wash the chicken and cut into big pieces and drain.

In a bowl add chilli powder, turmeric powder, ginger garlic paste, corn flour, garam masala, lemon juice, refined oil and salt.

Add little water and make to a paste.

Add the chicken pieces to it and mix well so that the batter is well coated with chicken pieces.

Keep this for at least 30-45 minutes.

Heat oil in a pan and add the marinated chicken pieces and fry on both sides. It takes around 15-20 minutes.

In the same oil (if there is more oil you can keep aside some oil from it) saute ginger, garlic and onions. Fry this till onions are golden brown. Add garam masala and lemon juice and fry for a minute. Add salt if needed. Add chicken pieces to it, put in very low flame. Stir and close with a lid for 10-15 minutes.

Switch off the flame and add freshly chopped spring onion. Close with a lid for few more minutes.

Garnish with chopped spring onion and serve hot with chappathi/roti

Koorkka/Chinese Potato Curry

Ingredients

Koorkka/Chinese Potato: 1 ½ cups (peeled and cut into big pieces, if small keep as it is)

Onion: 1 big

Tomato: 2

Green Chilli: 2

Turmeric powder: 1tsp

Kashmiri Chilli powder: 1tbsp (add according to your taste)

Coriander powder: 3 ½ tbsp
Garam Masala: ¼ tsp

Salt: needed

Coconut grated: 1 cup

Shallots: 12

Coconut oil: 2tbsp

Curry leaves: few

Method Of Preparation

In a bowl add koorkka, turmeric powder, chilli powder, coriander powder, garam masala, onion, tomato, green chilli and salt.

Add 3 ½ cups water to it. Keep on flame. When boils, put the flame in medium.

Meanwhile grind the grated coconut by adding 5 shallots to it to a smooth paste. Keep aside.

When koorkka is cooked well and gravy becomes slight thick add the grinded coconut paste to it.

Check the consistency and add water if needed. When it starts to boil switch off the flame.

Heat oil in a pan and add chopped shallots, when it turns to golden brown add curry leaves to it and transfer this to prepared koorkka curry.

This curry goes well with roti as well as rice.