Salmon Fry

Author: admin  //  Category: Fish


INGREDIENTS

1) Salmon Fish Pieces – 1 big piece
2) Ginger/Garlic paste – 1 tsp
3) Turmeric Powder – 1/8 tsp
4) Chilly Powder – 1 tsp
5) Pepper Powder – 1 tsp
6) corriander Powder – 1 tsp
7) Salt – to taste
8) Water – 2 tbsp
9) Oil – 4 tsp

Method:-

1) Mix all the ingredients (2-8) in bowl.

2) Mix the masala with the Fish pieces properly.Keep the marinated fish pieces for half an hour.

3) Heat 2 tsp oil in a pan, add the Fish pieces into it. Allow the Fish pieces to turn brown,let both sides of the pieces turn brown equally. Fry the pieces properly.

:- Serve the dish when it is hot.

Fish fry will go fine with Rice,Chappathi,Porotta.

Recipe By
Kiran Mary.

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Grated Tuna With Potato.

Author: admin  //  Category: Fish


INGREDIENTS

1) Tin Fish (Tuna) – 1 Tin
2) Grated Cocconut – 1 tbsps
3) Chilli Powder – 1 tsp
4) Seasoning salt – 1/4 tsp (optional)
5) Cumin Seeds – 1/2 tsp
6) Mustard Seeds – 3/4 tsp
7) Green Chilly – 2 nos
8) Turmeric Powder – 1 pinch
9) Shallots – 4 nos
10)Onion(Medium Size) – 1 no
11)Ginger/Garlic paste-1/2 tsp
12)Cooked Potato – 1 no
(Sliced into square pieces)
13) Oil – 2 tsp
14) Garam Masala – 2 pinchs
15) Corriander Powder – 1/2 tsp
16) Cilantro – 1 Stem
17) Salt – to taste.

DIRECTIONS

1) Heat the oil in a pan. Add mustard seeds ,allow it to splutter.

2) Add the Sliced Onions,sliced shallots and sliced green chillies to it and allot it to turn brown.

3) Mix Ginger/Garlic Paste,Green chillis,Grated Cocconut,turmeric powder,cumin seeds,chilli powder,Corriander Powder into it.

4) Stir it for 5 mins till it get rid of the raw smell.

5) Add the tin fish after draining the water in the tin, also add the Cooked potato pieces.

6) Add seasoning salt,Cilantros,Salt and Garam Masala Powder.

7) Stir well and Close the pan for about 10 to 20 minutes,till the fish is cooked well.

:- Serve the dish after garnishing with Cilantros.

This dish will go fine with Rice,Bread,Chappathi,Porotta.

Recipe By
Kiran Mary.

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Idilli

Author: admin  //  Category: Break Fast


INGREDIENTS

Raw Rice(Pachari) – 1 cup
Black gram(Uzhunnu) – 1/2 cup
Dal (Thuvara parippe) – 3 tbsps
Cooked Rice – 5 tbsps
Salt – 1 tsp
Oil – As reqd

METHOD

1)Wash and soak rice,Black Gram,Dal separately for few hours.

2)Grind Raw rice, dal,black gram and cooked Rice adding required quantity of water.

3)Add salt to taste ,stir well to form a loose batter.

4)Keep it overnight to ferment.

5)Pour one spoon full of batter on a greased idilli pan .

6)Allow it to cook well for about 10-20 mins. Check whether the idilli is cooked by inserting a thin knife or with a tooth pick.

:- Idilli is ready to serve if it is all set. Serve it hot with Chutneys ,Sambar,Chicken Curry,Chicken Fry or with Potato Chutney.

Recipe by

Kiran Mary

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Dosa

Author: admin  //  Category: Break Fast


INGREDIENTS

Raw Rice(Pachari) – 1 cup
Black gram(Uzhunnu) – 1/2 cup
Dal (Thuvara parippe) – 3 tbsps
Cooked Rice – 5 tbsps
Salt – 1 tsp
Oil – As reqd

METHOD

1)Wash and soak rice,Black Gram,Dal separately for few hours.

2)Grind Raw rice, dal,black gram and cooked Rice adding required quantity of water.

3)Add salt to taste ,stir well to form a loose batter.

4)Keep it overnight to ferment.

5)Pour one spoon full of batter on a greased frying pan as thin as possible.

6)Pour 1 tsp of oil on its edges.When the base is golden brown, turn the side and cook well.

:- Dosa is ready to serve. Serve it hot with Chutneys ,Sambar or with Potato Chutney.

Recipe by

Kiran Mary

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Payar Thoran.

Author: admin  //  Category: kerala taste, Vegetarian


INGREDIENTS

Green gram(Cherupayar) – 1 cup
Grated Coconut – 1/2 cup
Shallot – 5-6 nos
(chopped)
Garlic pods – 2 nos
Ginger – A small piece
Green chillies – 4 nos
(chopped)
Red chilly powder – 1/2 tsp
Red Chillies – 1 no
Curry leaves – 1 stem
Mustard seeds – 1 tsp
Cumin seeds(Jeerakam) – 1/2 tsp
Oil – 1 tbsp

METHODS

1) Cook the Green gram for about 2 whistles in a pressure cooker, cook almost 3/4th.

2) Grind the Grated coconut, Shallots, garlic, ginger,Cumin Seeds,Green chillies and salt.

3) Add the grinded mixture to the cooked green gram. Stir it well and simmer it for 5 to 10 minutes.

4)Heat oil in a pan.Add mustard seeds and allow it to splutter.

5)Add some chopped Shallots ana allow it to turn golden brown.

6) Add the chilly powder to it.

7) Add the cooked gram mixture to it and Stir it well till the water content evapourates and seems to be dry.

This dish will go fine with Rice.

:- Serve it hot after garnishing with Curry Leaves.

Recipe By

Kiran Mary.

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Konchu Chammanthi.

Author: admin  //  Category: kerala taste, Sea Food


INGREDIENTS

Small prawns dried – 100 gms
Grated coconut – 1 cup
Red chilly Powder – 2 tsp
Small onions(Kunjulli) – 4 nos
Curry leaves – 1/2 sprig
Tamarind(Puli) – A small gooseberry sized ball
Salt – As reqd

METHOD

1)Clean the dried prawns carefully to remove dirt, drain and keep aside.

2)Heat 1 tsp of coconut oil in a pan or a kadai.

3)Fry the prawns until the raw smell disappears.

4)Grind the prawns with the other ingredients nicely into a fine paste.

:- Serve with rice.

Recipe By
Kiran Mary.

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Butter Chicken

Author: admin  //  Category: Chicken, North Indian Dishes

INGREDIENTS

Butter – 2 tbsp
Cashew nuts – 10 pieces
Fenugreek Leaf Pwdr – 2 tsp
Boneless chicken – 1/2 kg
Chilly powder – 2 tsp
cilantro – 1 Sprig
Cumin Seeds – 1 tsp
Garam masala Pwdr – 1 pinch
Ginger/garlic paste – 1 tbsp
Lime juice – 1 tbsp
Onion – 1 no
Tomatoes – 1 no
Green Chilly – 4-5 nos
Yogurt – 2 tbsp
Salt to taste

METHOD

1. Marinate the chicken in the lime juice,1 tsp chilli pwdr,1 tsp ginger/garlic paste and salt for one hour

2. Heat oil in a pan and fry the chicken for 10 minutes. Remove the chicken and keep aside.

3. In the remaining oil, fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling some water now and then till oil separates.

4) Add some Cumin seeds,Cashewnuts, chili powder, tomato ,green chilly and cook for 10 minutes.

5) Grind the cooked mixture after cooling it for 15 minutes, make it a fine paste.

5. Add the butter, then the finely grinded paste, boil it for 5 – 6 minutes ,then add the yogurt,salt and chicken. Mix well and cook until it is done.

6. Garnish with Fenugreek leaf powder and cilantro.

This dish will go fine Rice, Nan,Appam,Bread, Chappathi etc.

Recipe By

Kiran Mary.

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PanCakes

Author: admin  //  Category: Break Fast


INGREDIENTS

1) All-purpose flour – 1 cups
2) Baking powder – 1/2 tSP
3) sugar – 3 tbsp
4) Salt – 1/2 tsp
5) Egg – 1 no
6) Milk – 1/2 cup
7) Melted Butter – 3 tsp

PREPARATIONS:

1) Sift together flour, baking powder, sugar, and salt.
2) In a separate bowl, whisk together the eggs and milk.
3) Add to flour mixture, stirring only until smooth. Blend in melted butter. If the batter seems too thick to pour, add a little more milk or water.

4) Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side.

Serve hot with the Aunt Jemima Syrup.

Recipe By
Kiran Mary.

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Chicken Carrot Puffs

Author: admin  //  Category: kerala taste, Snacks

INGREDIENTS FOR THE DOUGH
All Purpose flour – 1 cup
Cold Butter – 250 grms
Vinegar – 1 tsp
Salt – 1/2 tsp
Water – 1/4 cup
INGREDIENTS FOR THE MASALA MIX
Boneless Chicken Pieces – 3/4 cup
Carrot (Medium) – 1 no
Potatoes(medium) – 1 no
Garam masala – 1/2 tsp
Chicken Masala -1/2 tsp
Chilly powder – 1/2 tsp
Garlic pods – 4 nos
Pepper – 1 tsp
Green chillies(chopped) – 3-4 nos
Lemon juice – 1 tsp
Oil – 1 tsp
Salt – As reqd
METHOD
1) Knead the flour and salt together.
2) Cut 20% of butter into a pan ,stir until butter is melted. Dont allow the rest of the butter to get melted, So keep it in the refrigerator until we use it.
3) Combine flour,salt,vinegar and 20% of the butter and make it into a soft dough. Combine it thouroghly (similar to Chappathi dough).Smash the dough with the roller for about 5 mins to get softened. Keep the dough in the refrigerator for 15 mins.
4) Roll the cold dough into a thick square sheet on floured surface.
5) Keep the rest cold piece of butter in the middle of the sheet and fold it properly. Now make sure that you touch the dough only with your finger, dont allow to transfer your palms temperature to the dough and make the butter melt.
6) Now slowly press the dough with the roller ,dont let the butter to come out of the sheet.
7) Roll dough into a thick rectangular sheet (about 14 x 9 inches) on floured surface. Fold short sides inward to meet in center; fold in half along center where the two sides meet. Lightly flour surface and roll dough out again into about 14 x 9 inches thick rectangle; fold as before. Chill for 15 minutes after each rolling and folding process. Repeat rolling ,folding and chilling process for 6 times. Make sure that the butter is not coming out of sheet.Dont apply too much pressure on the dough. This rolling and folding process is for getting the layers and to make the puffs more and more soft.

Preparation Method of Masala Mix

1) Cook Sliced pieces of Chicken,Carrot,Potatoes till soft.
2) Heat oil in a pan.
3) Add the Cooked pieces in oil.
4) Add pepper,salt,lemon juice,garlic pods,chicken masala, garam masala and chilly powder.
5) Fry them for 5 mins on a medium heat.
6) Once it’s done, remove from fire ,grind the mix and keep it aside.
7) Take puffs sheets and roll them a little with the roller.
8) Cut them into 4 X 4 inches, square pieces.
9) Place the stuffing on one half of the sheet.
10) Fold the other remaining half of sheet on the stuffing.
11) Take a little amount of water and close both the ends of the stuffed puffs.
Use the fork ends to close the ends of the puffs.
12) Follow the same procedure with the remaining stuffing.
13) Beat an egg in a pan and dip the stuffed puffs into the egg, this is for getting a shiny effect for the puffs
14) Place in the oven at 450 degrees for 10-20 minutes or till light brown and crispy.
:- Serve hot with ketchup.
Note :- Making the Pastry sheet alone will take about 2 hours.
For Easy Puffs you can use Puffs Pastry Sheet which is available in the market and follow the directions of it to have the puffs sheet ready and just stuff the masala mix in it and bake.
Recipe by
Kiran Mary.
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Lemon Rice

Author: admin  //  Category: Rice Dishes, Vegetarian

Ingredients

1) Rice – 1 ½ cups
2) Oil – 1 tbsp
3) Red chillies – 2 nos
4) Black gram (Uzhunne) – 2 tblsp
5) Fenugreek seeds – ½ tspn
6) Cashew nuts -2 tbsps
7) Mustard seeds – ½ tspn
8) Curry leaves -1 sprigs
9) Lemon juice – 3 tblspns
10) Turmeric powder -½ tspn
11) Grated fresh coconut -1 tblspn
12) Asafoetida – 1/8 tsp
13) Raisins – 2 tbsps
14)Salt to taste

METHOD

1) Wash and soak rice for about thirty minutes. Drain and then boil in plenty of boiling salted water until almost done. Drain and keep aside.

2) Heat oil/ghee in a shallow pan or a kadai. Add a pinch of asafoetida. Add dried red chillies broken into two, Black gram,Cashewnuts,Raisins. Cook until Black gram change colour to light brown.

3) Fry the grated coconut till it turns brown .this is optional.

4) Add mustard seeds. Let mustard seeds crackle, then add curry leaves. Mix turmeric powder in this. Stir fry for a 30sec. Add cooked rice, salt and lemon juice.

5) Garnish with fried grated coconut.

Serve it hot with Chicken Curry.

Recipe by
Kiran Mary

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