Monthly Archives: June 2017

Dragon Fruit Smoothie

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Preparation time : 15 mins

Serves: 4

INGREDIENTS:

  • Dragon fruit: 1 bowl chopped
  • Pomegranate: 1 small
  • Bananas: 2
  • Ice cubes: 1 bowl
  • Blueberry jam : 1 tbsp
  • Honey: 1 tbsp
  • Cinamon powder: a pinch
  • Milk: 1/2 cup
  • Water: if needed

PREPARATION:

  • Blend all ingredients together in mixer .
  • Add water or milk to adjust the consistency.
  • It should be in semi thick consistency.
  • Serve chilled.

Chicken Peratiyadh / Roast

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Preparation time: 10 mins

Cooking time: 45 mins

Serves: 5 to 6

INGREDIENTS : 

  • Chicken: 500 gms
  • Onions: 2 chopped
  • Ginger garlic paste: 1 tsp
  • Red chilli powder: 2 tsp
  • Pepper powder: 1 tsp
  • Turmeric powder: 1/2 tsp
  • Coriander powder: 1 tsp
  • Garam masala: 1 tsp
  • Chicken masala: 2 tsp
  • Salt: for taste
  • Coriander leaves: for garnishing
  • Oil

PREPARATION: 

  • Marinate chicken pieces along with all the dry spice powders and keep it for 10 mins.
  • Put this marinated chicken pieces in pressure cooker with little water and cook for 2 to 3 whistles.
  • Remove and keep aside.
  • Heat oil in a wok, add onions and little salt and saute until it turns golden brown.
  • Add ginger garlic paste and saute for 2 to 3 mins.
  • Now add the cooked chicken to this and mix well.
  • Cook for another 5 minutes till the gravy thickens and garnish with coriander leaves.

Crab Roast

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Preparation time: 15 mins

Cooking time: 30 mins

Serves: 5 to 6

INGREDIENTS: 

  • Crab : 500 gms
  • Onions: 2 chopped
  • Tomatoes: 1 chopped
  • Ginger: 1 tsp crushed
  • Garlic: 1 tsp crushed
  • Green chilli : 2 crushed
  • Grated coconut: 1 cup
  • Salt: for taste
  • Curry leaves: few
  • Coconut oil : 2 tbsp

For masala paste: 

  • Kashmiri red chilli powder: 1 tbsp
  • Turmeric powder: 1/2 tsp
  • Pepper powder: 1 tsp
  • Coriander powder: 1 tsp
  • Shallots: 5 to 6 nos.
  • Garlic cloves: 2 to 3
  • Ginger: a small piece

PREPARATION:

  • For masala paste, grind all the ingredients listed under masala into a smooth consistency.
  • Heat oil in a clay pot , add crushed ginger , garlic, green chilli and curry leaves.

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  • Saute for a minute and add onions with little salt .
  • Saute onions until it turns golden brown.

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  • Add the ground masala paste and little water and mix well.

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  • Add tomatoes and cook until it turns mushy.

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  • Now add the cleaned crab pieces into it and mix well.

 

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  • Close and cook for 5 mins.

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  • Remove the lid and add grated coconut ( blend it just once coarsely in grinder before adding).
  • Mix well and cook for another 5 minutes.
  • Garnish with curry leaves and serve.

Egg Puffs

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A common snack in Kerala, the egg puff is one of several “puff” type popover with spicy fillings.

It is a small pie consisting of spicy filling with veggies and egg in a deep-fried or baked pastry shell. The filling is quite thick to prevent it from oozing out of the snack.

Preparation Time: 30 mins

Cooking time : 20 mins

Makes: 10 nos.

INGREDIENTS:

  • Boiled eggs: 5
  • Onions: 3 vertically chopped
  • Ginger garlic paste: 2 tsp
  • Refined flour: 1 bowl
  • Wheat flour: 3 tbsp
  • Turmeric powder: 1/2 tsp
  • Red chilli powder: 1 tbsp
  • Coriander powder: 1 tsp
  • Black pepper powder: 1 tsp
  • Garam masala powder: 1 tbsp
  • Salt: for taste
  • Tomato ketchup: 1 tbsp
  • Oil : for deep frying

PREPARATION:

  • Hard boil eggs , remove the shell and cut it into halves and keep aside.
  • For puff  covering, knead together refined flour/ maida , wheat flour salt and water.keep it for 5 minutes.
  • Roll it into big round size, cut the edges and make it into a square shape sheet.
  • Fold all four corners into the centre as shown below.

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  • Now to make filling; heat oil in a wok, add onions and saute for 3 to 4 min till it becomes golden brown. Add salt and mix.
  • Add ginger garlic paste and saute well.
  • Now add all the dry spice powders, tomato ketchup and little water so that the spices blend well.

 

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  • For the puff , add 1 spoon filling in the centre of rolled puff sheet and place a piece of egg and close it from all sides.

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  • Deep fry it and serve with tomato ketchup.

Note:

  • Readymade puff sheets can be used.
  • You can bake it if you are health consious and dont want deep fry.

Crunchy Chicken Fry

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Preparation time : 30 mins

Cooking time: 30 mins

Serves: 5 to 6

INGREDIENTS:

For Marination:

  • Chicken : 3/4 kg
  • Ginger garlic paste: 1 tsp
  • Red chilli powder: 1 tbsp
  • Pepper powder: 1 tbsp
  • Chicken masala: 1 tbsp
  • Soya sauce: 1 tsp
  • Red chilli sauce: 1 tsp
  • Salt: for taste

For coating :

  • Refined flour: 1 cup
  • Corn flour : 1 cup
  • Eggs: 2
  • Bread crumbs: 1 cup
  • Red chilli powder: 1 tsp
  • Salt: for taste
  • Oil: for deep frying

PREPARATION:

  • Combine all the ingredients given under marination list.Keep it for 15 mins.
  • First coat the chicken pieces one by one in corn flour, dip in egg , drench in maida mix (refined flour, salt, chilli powder) and finally roll in bread crumbs.
  • Keep it in refrigerator for 15 mins.
  • Deep fry it and serve with any sauce or dip.

Aamras

IMG_20170604_160459_139.jpgAamras is the pulp of the tropical fruit Mango. The pulp of a ripe fruit is extracted , At times ghee and milk are added to the pulp to enhance its flavour. Sugar is also added to adjust the sweetness.

A regional version of Amras is a popular dessert in Rajasthani cuisine ,Maharashtra (ambyacha ras), Gujarati homes, especially during festivities.

Preparation time : 15 mins

Serves: 3 to 4

INGREDIENTS:

  • Mangoes: 2 big ( I used badami mangoes)
  • Milk : 1 cup
  • Cardomom seeds: few crushed
  • Powdered sugar: 2 tbsp
  • Ice cubes: few
  • Mango gelly bar : for garnishing

PREPARATION:

  • Peel skin of mangoes and cut it into small pieces.
  • In a blender add cut mango pieces, sugar, milk and cardomom seeds and blend to a smooth consistency.
  • Pour it into a bowl and refrigerate for somtime.
  • While serving you can garnish with finely chopped mango bars or dry fruits.
  • Serve chilled.
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