Mixed Vegetable Stir Fry.

Author: admin  //  Category: Vegetarian

vegetablestir fry
INGREDIENTS (Nutrition)

Brocolli – 1/4 cup
Carrot sliced – 1/4 cup
cauliflower – 1/4 cup
Cornstarch – 2 tsp
Teriyaki Marinade sauce – 6 tbsp
Brown sugar – 5 tbsp
can add more if u need the dish to be more sweet
Garlic/Garlic paste – 1/2 tsp
Grated Apple – 3 tbsp
Pepper Powder – 1 tsp
Grape/Cherry wine (Red Wine) – 1/4 cup
Salt – to taste
Oil – 1 tsp

DIRECTIONS

1. In a mixing bowl, combine the cornstarch, teriyaki sauce, brown sugar and ginger/garlic paste,sugar. Mix thoroughly.

2. Boil the mixture in a saucepan and stir it well till the sauce gets thicken. Add wine and stir it again and add the grated apple pieces and pepper powder. Cook until mixture boils and thickens, stirring frequently. Allow it to cool.

3. In a large skillet or frying pan, over medium/high heat, pour oil and saute the Cut vegetables until raw taste goes off.Don’t let fresh colour of the vegetables go off during frying.

4. Add half of the cooked sauce to fried vegetables and cook it till the pieces gets a nice glazing to it.

:- Sauce is similar for Chicken and Beef Teriyaki.
:- You can add any sliced vegetables you like for the stir fry.

Note :- U can add Sugar or Brown Sugar to increase the sweetness.Keep on tasting the sauce to check the sweetness.You can even add 1/4 tsp of chilly powder to get ur dish a little hot.

Recipe By
Kiran Mary.

Thank You so much Sangeetha for presenting me this Award, Really happy to receive this award and got energy to restart my blogging.
lovely blog award

I would like to share this award to my Fellow Bloggers

1) Priya (http://houseofspice.blogspot.com/)
2) Tina (http://kaipunyam.blogspot.com/)
3) Sarah Naveen(http://vazhayilaa.blogspot.com/)
4) Sajila (http://www.sailajakitchen.com/)
5) Sushma Mallya(http://authenticfooddelights.blogspot.com/)

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Beef Teriyaki

Author: admin  //  Category: Meat

65beef teriyaki
INGREDIENTS

Boneless beef/Pork steak – 1 lb
(3/4 inch thick)
Cornstarch – 2 tsp
Teriyaki Marinade sauce – 6 tbsp
Brown sugar – 5 tbsp
can add more if u need the dish to be more sweet
Garlic/Garlic paste – 1/2 tsp
Grated Apple – 3 tbsp
Pepper Powder – 1 tsp
Grape/Cherry wine (Red Wine) – 1/4 cup
Salt – to taste
Oil – 1 tsp

METHOD

1. Marinate the steak pieces with 2 tbsp of teriyaki sauce,1/4 tsp of garlic/ginger paste,1/2 tsp of pepper powder slice beef into very thin strips. Keep it in the refrigerator for about 15-30 min.

2. In a mixing bowl, combine the cornstarch, teriyaki sauce, brown sugar and ginger/garlic paste,sugar. Mix thoroughly.

3. Boil the mixture in a sausepan and stir it well till the sauce gets thicken. Add wine and stir it again and add the grated apple pieces and pepper powder.meat. Cook until mixture boils and thickens, stirring frequently. Allow it to cool.

4. In a large skillet or frying pan, over medium/high heat, pour oil and saute the beef steak until browned and juices evaporate.Fry the Beef steak well until it is soft and tender.

5. Add half of the cooked sauce to fried beef steak and cook it till the beef steak pieces gets a nice glazing to it.

6. Cut the beef steak length wise by keeping the knife in a slanting posture, so that you can get nice pieces. Pour some more sauce on it and serve it hot.

:- Teriyaki – Teri + Yaki means Glazed Beef/Chicken.
:- Teri means grilled or fried Chiken or Beef.
:- Yaki means glazed.

Note :- U can add Sugar or Brown Sugar to increase the sweetness.Keep on tasting the sauce to check the sweetness.You can even add 1/4 tsp of chilly powder to get ur dish a little hot.
:- Better to fry the beef steak with out oil, by turning it to both sides and fry it equally.

Recipe By
Kiran Mary.

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Apple Pie

Author: admin  //  Category: Snacks

5050per
INGREDIENTS
Puff Pastry Sheet – 2 packs (Available in the frozen section of the
Frozen supermarket)
Sugar – 1/4 cup
All-purpose flour – 1/4 cup
Nutmeg Powder – 1/2 tsp
Cinnamon – 1/4 tsp
Salt – 1 Pinch
Apples – 5
Ghee – 1 tsp
Egg – 1 no

METHOD

1) Heat oven to 400 degrees.
2) Peel, core and slice the apples.Try to keep the size of the slices even. Try to keep it in a glass of water with 1 teaspoon sugar for avoiding the dull colour.
3) Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
4) Stir in apples. Keep it aside for about 15 to 30 minutes.
5) Keep the puff pastry outside in Room Temperature for about an hour then use it.
6) Cut the Puff pasty sheet in desired shape and stuff the apple filling in the cut piece and seal the ends with a fork, similar way as we do for Puffs filling.
7) Keep the oven tray in the oven for about 1 min and take it out and cover it with an aluminum foil and grease the foil with ghee.
8) Beat an egg in a pan and dip the stuffed Pie into the egg, this is for getting a shiny effect for the pie. Keep it into the tray and bake it for about 40 to 50 minutes.

:- Cover the pies with the foil to prevent too much browning.
:- Remove foil during last 15 minutes of baking.
:- Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

Recipe By
Kiran Mary

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Kheema Fry

Author: admin  //  Category: Meat, Snacks

DSC_0884256585
INGREDIENTS

Minced Meat (kheema) – 1/4 kg
or minced Susage (Uncooked) – 4 nos
Ginger sliced – 1 tsp
Garlic pods – 3 nos
Green chilly – 5 to 7 nos
Cumin seeds – 1/4 tsp
Turmeric pOwder – 1/4 tsp
Oil – needed for deep fry
Onion – 1 nos
Garam masala powder – 1/4 tsp
Kasoori Methi – 1 tsp (optional)
Maida (All Purpose Flour) – 2 tbsp
Egg – 1 no
Corn Flakes – 1 cup
salt to taste

METHOD

1) To prepare the Keema Balls, first clean meat in cold running water and drain well.

2) Add Minced chopped green chillis,sliced onions, garam masala pwd,cumin seeds, salt, turmeric pwd,ginger, garlic to the kheema.

3) Mix well and grind to blend all the ingredients.

4) Add maida (All Purpose Flour) and kasoori methi to the blended mixture and mix it well.

5) Prepare small lemon sized balls and keep it aside for about 15 mins.
(Wet your hands while preparing the kheema balls so that they don’t stick to your hands).

6) Beat the egg in another pan and keep it aside.

7)Place the crushed Corn flakes or cereal crumbs in another pan.

8)Pour Oil in a non stick pan for deep frying, Dip the balls into the beaten egg then dip it into the cereal crumbs and deep fry it till it turns brown.

:- Serve hot after garninshing with Cilantros.

:- This dish will go fine with rice or it will be good as a snack.

Recipe By
Kiran Mary

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Beetroot Pachadi

Author: admin  //  Category: kerala taste, Onam Taste's

pachadi
INGREDIENTS

Beetroot(grated) – 1 cups
Grated coconut – 1/4 cup
Ginger(grated) – 1 tsp
Onion(medium) – 1 no
(finely chopped)
Mustard seeds – 1/2 tsp
Curry leaves – 1 sprig
Green chillies – 2 nos
(finely chopped)
Curd – 2 cups
Tumeric Powder – 2 pinch
Oil – 2 tbsp
Salt – to taste

METHOD

1)Heat oil in a pan.

2)Splutter mustard seeds.

3)Add onion and green chillies and saute the onions, till it turn slight brown.

4)Grind grated beetroot,grated coconut, ginger,2 pinch of mustard seeds,a pinch of turmeric powder.

5)Add the grinded mixture, curry leaves and salt and fry, till the mixture is dry and beetroot is fully cooked.

5)Remove from flame.

6)When the mixture has become slightly cool, add curd.

:- You can adjust the consistency by adding more curd.

:- Garnish with Spluttered mustard seeds and fried curry leaves.

Recipe By
Kiran Mary

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Cabbage Thoran

Author: admin  //  Category: kerala taste, Onam Taste's

cabage thoran

INGREDIENTS

1) Cabbage (finely chopped) – 1 cup
2) Grated coconut – 1/4 cup
3) Shallots – 5 nos
4) Onion medium size – 1/2 no lengthwise chopped
5) Turmeric powder – 1/4 tsp
6) Garlic pods – 3 nos
7) Ginger(chopped) – 1 tsp
8) Green chillies – 4 nos
9) Cumin seeds(Jeerakam) – 1/2 tsp
10)Mustard seeds – 1 tsp
11)Curry leaves(chopped) – 1 stem
12)Dry red chillies – 1 nos
(broken)
13)Coconut oil – 1 tbsp
14)Salt – To taste

METHOD

1)Heat oil in a frying pan.

2)Splutter mustard seeds.

3)Add half of the sliced Onion saute it till it turns brown.

4)Mix the chopped cabbage,Sliced onion,1/4 of the chopped green chillies,red chillies and curry leaves in separate pan.

5)Add mixture to the oil and mix well.

6)Add a pinch of the turmeric powder and cook for 5 mins on a low flame.

7)Grind together coconut, shallots, ginger, green chillies, garlic, turmeric powder, cumin seeds and salt.

8)Add the above mix into the cooked cabbage and mix well.

9)Cook for another 5 mins on a very low flame.

:- This dish will go fine with rice.

:- Dont add water while preparing.
:- Prepare on a low flame in a non stick pan.

Recipe by
Kiran Mary

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