Wednesday, September 20, 2017

Panch Phoron with Stir Fry Okra/bindi

Panch Phoron with Stir Fry Okra/bindi
Serves 1 person


Ingredients

Ladies Finger (okra/Bindi) – 150 gram
gingely oil  or olive oil – 2 tspn
panch phoran (najela(kalonji) seeds, methi seeds, mustard seeds, fennel seeds, cumin seeds) – ½ tspn
onion  - 1 no chopped
green chilli - 1 chopped
ginger grated – ¼ tspn
Garlic – 1 tspn chopped


Masalas  (red chilli powder , coriander powder, turmeric powder) each ¼ tspn
Lemon juice – few drops


Method

 Wash okra and cut into 1 cm size.
 In a wide pan add gingelly oil and temper with panch phoran mix and add onion, green chilli, ginger and garlic sauté for 5 minutes.
add okra and masalas  sauté well and cook for two minutes 
Finally sprinkle lemon juice and mix well . Remove from the heat. Transfer okra into serving bowl.



My Notes: I usually use kalonji in making poori chapattis...its a cure for all diseases..
you can mix this ingredients given in(panch phoron mix) and store in a air tight container and can be used in your cooking.



Tag: Spice mix, Panch phoran, Bengali Masala, Porial Recipes, Dry veggie fry,Paleo Diet Recipes
Veg Paleo,



Monday, September 11, 2017

Karuppatti and Tender coconut Agar Agar




Agar Agar (chinagrass)  it’s a vegetarian food : In restaurants,   they use it mostly  for desserts and  ice cream, We will make this agar agar pudding with  lots of flavors  during Ramadan season. Agar agar is like Jelly.   Kids will enjoy this jelly much.  It cures mouth ulcer and stomach ulcer.  It’s great to have it during summer time.

Karuppatti and Tender coconut Agar Agar


Ingredients


Agar Agar  -  10 gram (hand full of)
Karuppatti vellam – 100 gram
Water – 300 ml
Tender coconut water – 300 ml
Tender coconut
Salt – one pinch

Method

Powder the agar agar and soak in water. Let it rest for sometime

Now powder the karupatti and mix them with 100ml water. Keep it in stove and bring to boil. 
Filter the syrup with help of strainer and set aside.  

In a vessel add the soaked agar agar with 100 ml of water and cook for 5 to 10 minutes.  Add the tender coconut water, the strained karupatti syrup and a pinch of salt. Cook for 5 more minutes. 
Strain the Cooked agar and transfer it to a plate , sprinkle coconut pcs  and leave it undisturbed for 15 mins.  Now keep them in fridge for 2 hours and while serving cut them to desired shape of your choice.


Tag: Summer Recipes, Karuppati, Tender coconut, palm jaggery

Monday, September 4, 2017

Simple Eid Special Menu Biriyani and Inippu semiya


Eid al Adha to one and all

Recipe Link
Special Traditional Mutton Biriyani

Sorry for the late post
Sweet Semiya inippu semiya

Arabic Grilled Lolipop ( thyme flavor)

Taqabbal Allaahu minna wa mink




Sweet semiya like kesari it is one of our traditional tiffin in Eid (similar to Balaleet Arabic Sweet)




Sunday, August 27, 2017

Onion prawns


Onion prawns


Very simple masala with prawn gravy, My most favorite side dish
Ingredients

Prawn – ½ kg
Chopped Onion – ½ kg
Chopped Tomato – 1 no
Ginger garlic paste – 1 tsbpn
Oil- 4 tbspn
Cinnamon – I inch size
Khasmiri red chilli -  1 tbspn
Salt – to taste
Turmeric powder – ¼ tspn



Method

Clean and divine the prawn.Add red chilli powder, turmeric , salt and little gg paste and marinates for 10 minutues.
Heat oil in a kadai and add cinnamon stick and
 Onions sauté and cook 5 minutes on low flame,
Add ginger garlic paste then stir it well until it’s raw smell goes off
Add tomatoes and green chili cook well until tomatoes turn mushy.
Add marinated prawn mix well all the masalas are well coated in prawn keep the flame very low and cook well about 15 minutes

In this onion prawns goes well with maida dosa and plain dal and chappathi parota

Prawn Recipes

Saturday, August 19, 2017

Arabic Grilled Thyme Flavor Chicken Lolipop




Arabic Grilled Thyme Flavor Chicken Lolipop




Ingredients-

1.           Chicken Lolipop – 1 Kg
2.           Lemon – Juice – 2tbspn
3.           Salt – to taste
4.           White pepper pwd – 1 tspn
5.           Arabic Masala –  2 tspn (paparika,cinnamon, cardamom,nutmeg,coriander seeds,black pepper, cumin seeds)
6.           Garlic paste – 1tspn
7.           Thyme – ½ tspn
8.           Cream cheese – 1 tbspn
9.           Olive oil – 3 tspn


Method

1. Wash the loli pop chicken and put two three cut in it and squeeze one lemon soak for 10 minutes and drain the water completely.
2. In a bowl mix all the ingredients olive oil, garlic paste ,white pepper, white pepper,Arabic masalas, lemon juice and add washed chicken lolipop and marinate it and keep it for about 20 minutes.
3.  Grill the marinated chicken in a preheated  oven grill each  side’s 15 minutes.
4. Arabic Chicken Thyme and garlic lollipop  is ready to eat serve with Arabic Kuboos and Garlic sauce.


Tag: Arabic Food , Grill Recipes, Easy Diet Arabic Recipe, Chicken Lolipop,Paleo Diet Recipes.


Wednesday, August 9, 2017

Beetroot Rava Kesari Cake





Beetroot Rava Kesari
There is no artificial colour, real red colour from this kesari

Ingredients
Rava / semolina   = 200
Sugar – 100 gram
Sweetened condenced milk – 3 tbspn
Ghee – 3 tbspn
Cashew nut, Badam – 100 crushed and roasted into ghee
Grated beetroot – 1 no
Ghee  – 3 tbspn
Butter – 1 tbsp
Hot water – 400ml
Salt – ¼ pinch

Pistachio  - few


Method

In a pan roast the nuts in ghee and keep separate
In the Same pan add butter cook grated beetroot for 5 minutes add   rava (semolina) to it and  roast over medium heat, slightly brown
Meanwhile in another pan, bring water to boil and add pinch of salt.
Reduce the heat and pour the boiling water in to the roasted semolina and stir continuously for 5 to 7 min .
 Add the sugar and stir for 3 minutes. Add sweetened condensed milk stir it well without any lumps.

 Finally add the crushed badam, cashew. Transfer it to a serving plate.
Let it   cool and make it into  desired shapes.


Tag:Red Coloured Recipe, Kidsspecial, Sweet, Party Idea, Kesari Cake

Thursday, August 3, 2017

30 Type of Spinach Recipe - Aval Vikatan



 My 30 type of spinach recipes has been published in Aval Vikatan Monthly Magazine (Tamil) on 25th July 2017.










  1. Drumstick Leaves Cashew Pakoda   -  முருங்ககீரை முந்திரி பகோடா 
  2.  Mini Green Multi Grain adai / Pan cake  மினி கீரின் தானிய அடை - 
  3.  Pearl Millet Palak Dumpling - kozukkattai கம்பு – பாலக் கொழுக்கட்டை 
  4.  Spinach Pakoda - Palak pakoda -  ஸ்பினாச் பகோடா 
  5. Coconut Palak (Spinach) Puttu  தேங்காய் – பாலக் புட்டு 
  6. Moong Dal kiirai kuttu - மூங்தால் – கீரை கூட்டு 
  7.  Paruppu kiirai veggie Noodles - பருப்பு கீரை வெஜ்ஜி நூடுல்ஸ்
  8.  Red Spinach Spring Roll - Chinese Recipe-   சிவப்பு பாலக் கீரை ஸ்பிரிங் ரோல் 
  9.  Palak Dhokla -    பாலக் டோக்ளா 
  10.  Palak Paniyaram -  பாலக் பணியாரம் 
  11.  பொன்னாங்கண்ணிக்கீரை பகோடா
  12.  Thandu kiirai puli kadaisal - தண்டு கீரை புளி கடைசல்
  13.  CoConut  Milk Moringka curry -  தேங்காய் பால் கறி
  14. Palak Pasta - பாலக் பாஸ்தா
  15.  Moong Dal Palak Kabab - மூங்தால் பாலக் கபாப்
  16. Red Spinach Fennel Poriyal - சிவப்பு பாலக் கீரை சோம்பு பொரியல்
  17.  Palak Puli kadaisal -  பாலக் கீரை புளி கடைசல்
  18. Palak Peas Soup -  பாலக் பட்டாணி சூப் 
  19.  Amarnath Veggie Gravy - சிறுகீரை வெஜ்ஜி கிரேவி
  20. Palak with Okra Moor kuzambu - பாலக் வெண்டைக்காய் மோர் குழம்பு 
  21. Palak Rice Tikki -   பாலக் – ரைஸ் டிக்கி 
  22.  Palak  Common purslane  Dal Poriyal - பாலக் – பருப்பு பொரியல்
  23. Mudakkaththaan kiirai Chappathi முடக்கத்தான் கீரை சப்பாத்தி -  ( Cardiospermum halicacabum)
  24. Garlic Parsley Soup  கார்லிக் – பார்சிலி சூப் 
  25. Spicy Panjabi Malay Palak - ஸ்பைசி பஞ்சாபி மலாய் பாலக்  
  26.  Palak Hamuus -  பாலக் ஹமூஸ் 
  27. Palak Mini Rotti   பாலக் மினி ரொட்டி 
  28.  Amaranthus  aritis  Masoor Dal   அரைகீரை மசூர் தால்
  29. Palak Moong Dal Kadaisal -  பாலக் கீரை சிறுபருப்பு கடைசல்
  30. Methi Palak KuSka -  மேத்தி பாலக் குஸ்கா 
  31. _ 30 Spinach Recipe Name

Green Recipes, 30 Type of Spinach Recipes, Diet Recipes , Recipe for Increase Hemoglobin and Iron

Wednesday, June 14, 2017

Doodh Dullaari

Doodh Dullaari is a Pakistani fruit custard, perfect dessert for  Ramadan and Eid  as well as cool summer treat.





Ingredients

For custard


Milk – 1/2 ltr

Custard powder – 1 1/2tbspn
Badam pista flakes – 1 tbspn

Sugar – 2 tsbpn (or) Sweetened condensed milk  90 ml


Fruits


Chiquita – 1
apple - chopped 1/4cup
pomegranate - 1/4 cup
green and black grapes - each 5 nos


for Granishing

small gulab jamoon - 5 nos
small rasagulla or big- 5 nos

Agar agar - Jelly or any jelly

saffron - few


for agar agar jelly  preparation

Agar Agar  -  10 gram
Sugar – 75 gram
Essence  - Red or  green or both
Water – 400 ml

Method

Powder the Agar agar and dissolve in the water

Add sugar and stir it.
After the water reduces to ¾ cup, divide the agar agar and put it in a separate bowl.

Mix the green essence in one plate, in  another plate  mix the red essence.

Let it cool for few minutes and cut into desire shape.




This recipe was last year published in kungkumam thozi monthly magazine 2016 - Ramadan Recipes


Custard Preparation 





Method

 In a wide pan,   add milk and custard powder.

 Mix without any  lumps and boil for.5mins

Add sugar, badam flakes and  again boil for 3 minutes.

It will become creamy.

Let it cool.

Cut the banana into round shapes.add apple, grapes and pomegranate into  prepared  custard.
add gulab jamoon , rasagulla and prepared agar agar jelly and mix well

sprinkle saffron. Let it cool. 
Enjoy colourful dessert

Note: Here i used white rasagullla you can use mini colourful rasagulla.


Pineapple flavor Custard with agar agar


One my  Friend from Singapore Apsara
Tried my recipe and send this below picture



Monday, June 12, 2017

Sweet Mango Agar Agar




Ramadan Special Agar agar 

 In restaurants,   they use it mostly  for desserts and  ice cream, We will make this agar agar pudding with  lots of flavors  during Ramadan season. Agar agar is like Jelly.   Kids will enjoy this jelly much.


It cures mouth ulcer and stomach ulcer.  Its great to have it during summer time.

Sweet Mango Agar Agar

Ingredients

Agar Agar  -  20 gram
Sugar – 50 gram
Mango essence – 2 drops
Water – 400 ml
Milk – 200 ml
Mango puree 100 m



method

Powder the Agar agar, soak it in a 400 ml water
Add sugar and. boil for 10 minutes
After the water reduced to ¾ , strain the content. Add milk and boil for another 5 minutes now add mango essence and mix well.
Let it cool little (outside3 minutes) and add the mango puree and stir it continuously and pour it in a thali plate.


 Let it cool For 15 minutes and keep it in the fridge , leave it to cool for about 2 hrs. While serving cut the mango agar agar into  desire shape and sprinkle with pistachio flakes

Note don’t add mango puree into the hot milk otherwise it will curdle
Instead of mango puree you can use Strawberry  puree, dates and banana puree and anything of your taste.


Instead of water or milk you can add coconut water.

Normally we can make this agar agar in many ways like plain agar agar, milk agar agar, tender coconut agar agar, fruit agar agar, nuts agar agar, sogo agar agar.


Linking to Food 52


Saturday, June 10, 2017

Pumpkin Pola - Pumpkin Pudding



Pola is a keralite traditional Ramadan (Sweet) Pudding Recipe which is cooked in a  tawa on slow flame
Mostly they cook many variety of pola like carrot pola, thari pola,bread pola,chicken pola . I prepared it with pumpkin and the taste was amazing.





Yellow Pumpkin Pola (Puddding)

Kerala Special Ramadan Recipe


Ingredients

Yellow pumpkin –  ¼ kg grated
Egg – 4 nos
Cardamom powder –  1 tspn
Sweetened Condensed milk (milk Maid) – 4 tbspn
Milk – ¼ cup
Maida (plain flour) 2 tbspn
Ghee 2 tbspn
Cashew nuts  - 50 gram
Pistachio flakes – 1 tbspn





Method
Roast and cook grated yellow pumpkin in a ghee.In a mixie add yellow pumpkin sweetened condensed milk (milk maid) egg, cardamom, maida blend together to thick consistency
In a wide pan roast the nuts in golden brown and keep separate
In the same pan add ghee and pour the blended mixture ....close the lid and cook on slow flame for 10 minutes
Now sprinkle the roasted cashew nuts and cook again for 5 minutes

Now very carefully flip it into another pan and cook the other side in a slow flame 5 minutes.transfer into serving plate and sprinkle with pistachio flakes


My first post for MFB Challenge