Fried and steamed fish/Meen polichathu.

Fried and steamed fish/Meen polichathu. a photo by {deepapraveen very busy with work..back soon on Flickr.

Fish fillet= Big one (around 100gm)

Mango chutney/Raw Mango chutney/Manga chamanthi/Pacha manga chamanthi.

Dears,

How u all? Enjoying your days? My advance happy week-end. It is Friday noon and I think I am already in a week end mood. I am very lazy blogger. But today I decided to post one of my" nostalgic food" recipes.

That is manga chamanthi/mango chutney.  Summer holidays are about to begin back at home in Kerala.

My childhood summer vacation memories is always attached to the taste of mango recipes. Mom prepares one  or another form of mango curry all those two months. Now staying away from mom and thinking about her mouthwatering recipes is adding more tears to my days. But what can we do? Life is like that.  Alright I am going to stop my monologues and coming to the recipe. What do we need? of-course the regular chutney ingredients. Shallot,coconut,salt,chilli,ginger and mango. (plus the additions of your choice :P). Many of you may be already a fan of this chutney, if you are one among those nostalgic malalayali kutti this is my provokation to tell your mom you prepared mango chutney today and convey my regards to her.

Ingredients:

1. Grated coconut= 1 cup.

2. Chopped mango=1/2 cup.(Raw and sour)

3.Green chilli=2. 

4.Red chilli=2( or you can use any one of them ).

5.Ginger= A small piece.

6.Shallot = 3.

7.Salt= To taste.

8.Curry leaves= Few.

9.Lemon juice=Few drops(optional if the mango's are not raw).

Method:

1.Grind coconut,chillis and mango together first.

2.Add the other ingredients to the mixture and grind again. Normally I don"t add extra water at all, because most often it is going as a combination with Kanji (Indian rice soup/rice porridge :P) but if I am making this as a side dish for dosa then I add one /two spoons of water.

P.S.Here comes my mom"s tip: First she fry shallot, chili and coconut in a pan for few seconds just to get rid of its raw smell. Then grind all the ingredients together and make a thick paste as shown in the picture.

21

Easy home made cake

Easy home made cake.
Plain flour - 2 cup or 240 grams.
Brown sugar - 2 cup or 200gram.
Egg - 3
Butter - 200gram (room temperature )
Spice powders : Nutmeg, ginger, cinnamon (1/2 teaspoon each).
Baking powder - 1 1/4 teaspoon
Baking soda- 1/2 teaspoon
Vanila essence-1 tablespoon

Prawns in coconut gravy/Chemeen theeyal

Prawns in coconut gravy/ chemmeen theeyal .

Method :

1.       Prawns : 250 gm

2.       Shallots : 10 (this taste best)

OR Onion medium = 1

3.       Turmeric powder- ¼ tsp.

4.       Fenugreek powder – ½ tsp.

5.       Kashmiri chilli powder –  ½ tsp.

6.       Tamarind – a small lemon ball sized.

7.       Mustard seeds .

8.       Curry leaves.

9.       Dried Red chilli – 1 small.

10.   Oil- 2 tsp

Marinate the Prawn with turmeric, fenugreek powder, chilli powder,salt and keep this aside for 15 mins

For the roast:

11.   Grated coconut – ¼ cup

12.   Coriander powder – 1 tsp.

13.   Kashmiri chilli powder – 1 tsp.

14.   Pepper powder – 1 tsp.

15.   Cumin powder – ¼ tsp.

16.   Garam masala – a pinch.

Method :

1.       Soak the Tamarind ball in little more than ¼ cup of hot water for 10- 15 mins and extract the pulp from it.

2.       Dry roast the grated coconut in a non-stick pan and stir well for 3 – 5 mins or till it turn to drak brown from golden brown stir well in medium flame . When the colour is changing to dark brown, reduce the flame to low and add all other ingredients and mix well for 2 or 3 mins then remove from heat and continue stirring for or two mins. ( This mixture should be dark brown).

3.       Once it is cool, grind to a very smooth paste consistency (use only few drops of water) this may take some time.

4.       Heat oil in a pan then add mustard seeds followed by red chilli and curry leaves.

5.       Add shallots or onion, add a pinch of salt, cover it with a lid and cook in low flame for 6 mins.

6.       Add the masala paste roast this for further 2 mins in medium flame.

7.       Add marinated shrip roast for another 1 or 2 mins then add little water cover and cook for 5 mins in low flame.

8.       Add the tamarind pulp, bring this to boil and remove from heat.

Tips:

·         Don’t overcook prawns then it will be chewy.

·         Few drops of fresh coconut oil on top of the curry will give you the traditional taste.

·         You can sprinkle gram masala at the end if you are looking for a raw taste, in that case don’t add that to the grinding mixture.

Dears, how are you all? Enjoying life? How is your moving? Hope you all are fine. To be honest I had no intention on updating the recipe section this week and I promised someone I won’t do it. Late last week I had a chat with someone and of course we started sharing our passion for Prawns curries. I was bit surprised, because of the particular caste she belongs to I never expected her to be a Prawns fan. Yes expectations are meant to be broken right? Then she shared that secret. Her hostel mate was a Christian girl from my place, so no wonder why her taste buds turned as non-veg ambassador. She asked me is it possible for me to share the recipe of this particular dish…and she tried to explain how it taste and she was not sure about the ingredients. I asked her couple of open and closed questions. At the end of it I took a wild guess and prepared the dish and sent her the recipe. Today she pinged me and said she prepared the dish last night in her friend’s house. It is exactly the same one. So dear, Ms G I am glad you liked it.

Kerala Beef Curry

Kerala Beef Curry:

Preparation time : 10 mins. Cook: 20mins( using a pressure cooker). Slow cooking 30 mins.

Serve : 4

Beef with marinating ingredients.

1.       Beef cut into cubes – 1 K.g

2.       Black pepper crushed – 1 tsp.

3.       Ginger and garlic crushed – 1 tsp.

4.       Turmeric powder – ¼ tsp.

5.       Sea salt

6.       Kashmiri chilli powder- ½ tsp or chilli powder- ¼ tsp.

7.       Vinegar or lime juice – ½ tsp.

8.       Garam Masala – ½ tsp

Marinate and keep aside for 10 mins. Taste better if you can keep this for few hours.

Gravy

1.       Red onion – 2 medium finely chopped

2.       Shallots – 4nos finely chopped.

3.       Garlic cloves chopped – 2

4.       Cardamom pod – 2

5.       Clove – 1

6.       Fennel seed – ½ tsp

7.       Cinnamon – 1 small stick.

8.       Bay leaf (fresh or dry ) - 1

9.       Fresh ginger root chopped – 1 tsp

10.   Coconut flesh chopped – 2 tsp.

11.   Tomato chopped – 1

12.   Green chilli chopped – 3 ( remove the seeds if you don’t want too much heat)

13.   Garam masala – 1 ½ tsp.

14.   Pepper powder – ½ tsp

15.   Oil – 2-3 tsp.

16.   Curry leaves  few

17.   Beef stock – 1 cup (optional)

18.   Coconut milk thick (onnam pal) – ¼ to half cup or more according to your taste.

Preparation :

1.       Heat oil in a large flat pan (if you are using pressure cooker use that) once it is hot reduce the flame to low and add Cardamom pod, Clove , Fennel seed, Cinnamon, Bay leaf, coconut pieces for one to 2 mins till you get that nice aroma. (At this stage you have an option to remove this from the oil and grind it but I don’t do it. The lazy me :P)

2.       Add ginger, garlic, and green chillies with curry leaves fry this for another 2- 3 mins.

3.       Add sliced onion and shallots with ¼ salt mix well and cover with a lid let this cook for further 6-8 mins till the onion is soft and transparent. (If you add a pinch of sugar you will get caramelized onion)

4.       Add garam masala and pepper powder stir well for another 1- 2mins.

5.       Add chopped tomato mix well and let this cook for another 2-3 mins (till the oil started separating from the gravy).

6.        If you have grind that masalas earlier add them now.

7.       Add the prepared meat and mix well, let the heat be medium let this fry to 2- 3 mins we are sealing the meat stir well.

8.       Add 1 cup of hot water or beef stock and pressure cook. If you are slow cooking cover your pan with a lid and simmer it for 30mins or until the beef is tender.

9.       Once the curry is ready you can add the coconut milk and reduce the heat as per your taste buds.

Please note:

·          As the meat will give of its own juice you can prepare this without adding water but I use pressure cooker so on a safer side I add water.

·         The original recipe is a dry one with tooooooooo spicy flavours. So just to avoid running nose and eyes I prepare a milder version with gravy and coconut milk. But if you are going for yummy spicy version @ stage 8 put this curry in high flame and reduce all the water. Plus you can give an additional tempering with 1 spoon oil, mustard seeds, dry chillies -2, few curry leaves.

Enjoy your spicy week end.

Puttum pazhavum/kerala steam cake/puttu

Dears,


How are you? Finished your breakfast/lunch/ dinner? Me..not yet..missing my mom a  lot now a days..and I lost my phone. what to do..need something to cheer me up.  So I thought I will post a recipe and browse your wonderful blogs.
From my archive I got this puttu picture I prepared few days back.


Puttu, is it a dish which is filled with mom"s love??? I always wonder.
There is a reason for that.
One of my favorite movies in malayalam is called Soorya manasam.  It tells us about the strong relationship of a mom and her mentally challenged son, "putturumees." The central character played by mamootty (for that he won an award) has only two passions in life one is his mom and the other thing is Puttu. There were quite few emotional scenes the movie which connects this white cylindrical shape break-fast item and a mom"s love, care and concern. Well dears, coming to business. 

What do we need?

Raw rice = 2 Cup.

Grated coconut = 1/2 cup.

Water/milk= To sprinkle.

Coconut powder= 2 table spoon.

Salt = 1/4 spoon.

Jeera powder= 1/2 tspoon (optional) .

Method:
1.Sock the rice for 3 hours. Leave it to drain. Spread it in a cloth or kitchen tissue and drain it well. Then grind it to make a fine powder.

2. Cook the rice powder for 5 minutes,keep on stirring. Then remove from heat. (You can avoid this two steps, by using ready made puttu powder, which is available in Asian shops).

4. Mix coconut powder, 1 t.spoon grated coconut and salt to the rice powder.

5. Sprinkle water/ milk to this mixture and make the powder wet. (It should look like a bread crumbs sort of mixture). If the bread crumbs sort of powder is wet and moist enough. We can transfer that to a puttukutti/ Puttu maker.

6. Put two table spoons of grated coconut + jeera in the puttu maker then add the prepared rice mixture and put two table spoons of grated coconut on top of it.
( You can put grated coconut in the middle of the layer if you want, since Mr.P is not a huge fan of this coconut mixture I avoid that middle portion filling).

7.Close the lid and steam to 4-5 minutes. (or you can see steam coming out of the puttu kutti after that an extra 2 mnt is enough).

P.S If you don"t have a puttu maker you can use a vegetable steamer layered with cloth.
You can also you an idali maker.

Best combinations for puttu:

1. Puttu+ meat stir fry( Irachi ularthiyathu)+ pappadam.

2.Puttu+pappadam+Banana/Steamed plantain.

3.Puttu+pappadam+ Ghee( Cleared butter).

4. Puttu + Kadala Curry : channa curry (all time fvrt of a mallu).

5. My recent Invention. Puttu + chocolate sauce+ Banana.

would u like to have a look at my website: www.deepapraveen.com.All my images are copy righted so write to me first (madhudee@gmail.com) if you want to use them.

Holi greetings 2011/Gujia Recipe

Holi greetings 2011/Gujia Recipe a photo by {deepapraveen very busy with work..back soon on Flickr.

Holi is a Hindu religious festival. It marks the arrival of spring, so it is celebrated during the month of march. As per Hindu calender it falls on Phalgun Purnima which comes in February end or early March. As many other Indian traditional festivals it is also celebrated to please the gods for good harvest and fertility of land. It is also time for spring harvest in india. It is famous for bonfire, throwing colors and mouthwatering food. It is observed by hindu community all over the world.In West Bengal and Orissa of India it is known as Dolyatra (Doul Jatra) (Bengali: দোলযাত্রা), or Basanta-Utsav ("spring festival")(Bengali: বসন্তোৎসব). The most popular story associated with this festival is the one with Prince Prahlad a strong devotee of Lord Vishnu. It is also associated with the everlasting love of Radha and Krishna.

Major days or activites: Dhuli Vadana: Throwing colors at each other.
Bonfire lit : Little Holi: Holi ka Dahan or kama Dhanam, the story says, Prince Prahalad was carried to fire by Holika to destroy him but he escaped from the fire because of Lord Vishnu"s Blessings.

As mentioned earlier it is a festival of food( like all the other Indian festivals) and the sweet you can see here in the first picture is called Gujia. One of the main sweets of Holi. A pretty simple and sweet snack. The chemistry behind this is simple make a pastry base, fill that with sugar+dry fruit and fry it. Well the traditional recipe is an elaborate version of this with some must need elements.
As some one away from home I don"t have access to all the essential elements,so my gujia is a bit different from the traditional version. But it taste the same.

Here we go:
For 10 Gujia
Ingredients:
Maida/all purpose flour: 1 cup.
Khoya/,mava(or burnt milk):(which I avoided: essential element of traditional recipe)=1/2 cup or
Condensed milk=1 table spoon(I used: not an element of traditional recipe).
Clarified butter= 3 Table spoon.
Ghee or oil= For frying.
Powdered sugar=1/2 cup
or
Jagari (crushed)=4 Tablespoon.
Mixed dry fruits(crushed)=3 Tablespoon.
Cardamom powder=1/4tsp
Roasted suji=1 Table spoon.
Dedicated coconut=1 table spoon.
Method:
1.Combine the flour with ghee/oil,bit sugar and pinch of salt using your fingers.
2.Make soft dough and knead it lightly. Add water if needed. Cover with a damp cloth and leave aside for half an hour.
3. In a frying pan fry the dry fruits and turn the gas off and add suji rava +jagari + cardamom powder and mix well and make small balls(7-10) and roll it in the condensed milk Now reserve it to cool.
4.Prepare equal amount of small and thick chapati from the kneaded dough.
5.Stuff the chappathi with our sweet balls. (keep it in the middle,fold it to one side, seal the edges with bit water,roll the edges a bit using your fingers and press the edges with a fork).(or you can use a gujia mold which is available in Indian stores and markets)
5.On slow fire, deep fry this gujia till golden brown.
6.Drain and leave to cool. Our gujia is ready to be served...Enjoy it.
Happy holi again to all.
....................................

Well I am surprised to see two lovely bloggers shared two awards with me, first experience for me. ~Thanks dears.

Firs one I got from Ediblearts.one lovely blog award( the one above). Thanks dear.
It is my turn to pick 15 lovely blogs..tough choice, I had more than 150 I think in my mind because all you people are so wonderful and talented. Hopefully I will get a chance to include all you people in coming days..

My lovely bloggers:

1.Taste of pearl cityTaste of pearlcity.
2.Divyas easy recipeDivyazeasyrecipe
3.Authentic Food delights.Authenticfooddelights.
4.Vidhyas food blog.http://vidhyas-goodeats.blogspot.com/
5. Zen can cook.http://www.zencancook.com/
6. My wonderful world of cooking.Mywonderfulworldofcooking.
7. Fun wid fudFunwidfud.
8. Jishaskitchenhttp://www.jishaskitchen.com/.
9. Not quite nigellahttp://www.notquitenigella.com/.
10. Yummy yo yummyhttp://www.yummyoyummy.com/.
11. Spoonful of delight.Spoonfulofdelight.
12. Kitchentantra.http://www.kitchentantra.com/.
13 Vimitha"s Blog.vimithaa"s blog.
14. Divya"s blog.divya"s blog.
15. Vegcultural creatives.Vegculturalcreatives

And the second  award I got from neenu praveen http://mywonderfulworldofcooking.blogspot.com/.

Thanks Neenu. Now I can share this with few more lovely bloggers.

1.Ediblearts.http://ediblearts.blogspot.com/.
2.Indiankhanna.http://indiankhanna.blogspot.com/.
3.My experiments with foodhttp://myexperimentswithfood.blogspot.com/.
4. Angiesrecipes.http://angiesrecipes.blogspot.com/.
5.Michaeltoahttp://michaeltoa.blogspot.com/.
6. Minisoven.http://minisoven.blogspot.com/.
7.Krithiskitchenhttp://krithiskitchen.blogspot.com/.
8.Sravscc.http://sravscc.blogspot.com/.
9.Colloborativecurryhttp://www.collaborativecurry.com/.
10.Kitchenswathi.http://kitchenswathi.blogspot.com/.

would u like to have a look at my website: www.deepapraveen.com.All my images are copy righted so write to me first (madhudee@gmail.com) if you want to use them.

Achinga payaruthoran/long yard beans stir fry-kerala style.

Getting ready for the frying pan, originally uploaded by {deepapraveen very busy with work..back soon.

Yard Long beans+curry leaves+green chilli+dryied chilli+shallot+grated coconut..all getting ready for kerala "payaru thoranan@long beans fry"

Ingredients:

Yard long beans- 1/2 kg or 20 long ones.
Onion - 1big or
Shallots-10
Green chillies- 3
Curry leaves- 10 leaflets.
Garlic= 3 cloves
Coconut Grated- 3-5 tbspns.
Dried red chilli=one
Mustard, jeera (cumin seeds- 1 tspn (for tempering)
Oil- 2 tbspns.
Termaric powder =1/4 tsp.
Salt to taste.

Prepare coconut mixture first:



Crush shallots, garlic and green chili,portion of jeera,turmeric,salt and coconut together. We need to combine them together as a crushed mixture.

Method:
1.Cut long yard beans into small pieces as shown in picture.
2.Add coconut mixture to the beans. Mix well with your hands. (Set aside for 10mnts-not necessary)
2.In a pan, heat oil. Then add mustard seeds. When they begin to crackle,add few cumin seeds,curry leaves and dried red chilli saute for 2 minutes.
3.Add the beans mixture to it mix well.
4. stir well for one minute.
5.Sprinkle just a hand full of water on top of it and stir again then keep everything to center cover it with a lid and cook in low flame for another 5mnts or till the beans became tender. Check in-between and mix well. Once it is dry remove from heat.
(My mom"s kottayam method)

P.S :Another option is cooking the beans alone first with 1/4 water and add the coconut mixture at the end, then you will get a more raw taste of coconut,shallot and chilli mixture.

(my mother in laws-palakad method-I have also seen her using urududal in step two).

Enjoy the dish...and let me know if you like it..hey womans day greetings

Jalebi Recipe

It is time for some sweets... another easy indian sweetdish..hot Jalebi and pistachio ice cream are best combination fordinner party desserts.Jalebi is an an Arabian sweet but it is so popular in India. Now it is a celebration sweet of India. The picture is an Indian rather Kerala version of the original recipe. It is a food+ medicine in Pakistan (wiki says so). For headache it is placed in boiling milk and placed standstill before eating. We can see the reference of this sweet dish in some early classics :)-
Recipe:#
1. Maida flour( all purpose flour)=1 cup.2. rice flour= 2 Tsp 3.baking powder= a bit 4. curd= 1tsp or bit less(optional)5. warm water or warm milk=4/3 cup (if you are using curd avoid milk) 6. sugar=1 1/2 cup7.water =1 cup8. cardamom powder=bit or crushed cardamom 3. 9. Food colour-orange or red few drops.10 Ghee or vegetable oil for frying
Method:1.Mix maida flour, rice flour, baking powder, curd and mix well by adding water to get a thick cream.2.Let it ferment for a day..at least 4 to 6 hours then whisk again.3.Dissolve sugar in 2 water and boil till it becomes a syrup of one thread consistency. 4. Transfer the thick cream to resealable food and freezer bag then pierce it from the bottom. I use a coconut shell with a hole in one of those three eyes of coconut.5.Heat oil or ghee in a pan. 6.Allow the batter to fall into continuous double circles as shown in the picture(not necessary if u fancy some other design you can follow that).7.Deep fry them,allow the jalebis to set and then turn over once, once it is golden in color and crisp all over remove from heat and transfer to sugar syrup let it immerse in the sugar syrup. 8. After some time say few minutes remove from the syrup.
Jalebi is ready for u.

Navarathana Kurma

Boiled vegetables (9 varieties-potatoes, carrots, green peas, frenchbeans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)=1CupGrated paneer =50 gmsTomatoe =1Grated onion=small oneGinger paste -1/2 tspGarlic paste-1/2tspSalt To TasteTurmeric Powder -1/4 tspRed chilli powder-1/2 tspCoriander powder-1/4 tspGaram Masala Powder-3/4 tspCream-1 1/2 tspVegetable oil -2 tbspGhee-1/2 tbsp Milk or water-1/2 cupDry fruits- almond,cashew nuts, raisins or anything u like few.Any green leaves u like for decoration.
Method.1.Boil tomatoes till tender. Allow them to cool. Peel off the skin tomake puree. Or use Readymade tomato puree.2. Take ghee and slightly fry the dry fruits on medium heat til golden.3. Heat oil in a pan. Fry onions then add ginger-garlic paste stir itwell for couple of minutes. (till that raw smell goes)4.Add salt, turmeric powder, red chilli powder, coriander powder,garam masala and fry for few minutes.5. Add tomato puree and dry fruits. Stir well and cook the mixturefor 4 minutes.6.Add milk or water. Bring it to boil.7.Reduce the heat and cook until the gravy becomes thick.8.Add paneer to the gravy and stir well.9.Add all the vegetables to the gravy and cook for further 5 to 10minutes.(maximum)10.Put cream and chopped leaves on the navaratna korma decorate .

Potato Curry/Indian potato curry/Easy potato curry

Thanks dear friends for helping me to re-live those moments with my Tulip dragon Fly. Nice to know that you enjoyed it. Special thanks for your personal mails.Decided to give u my thanks by way of a recipe. (oh,yes yet another one from me.)A friend of mine asked me the other day, why can"t you give us a recipe with our national vegetable potato(:P) So here comes a Potato cury, the Indian way.
It is a mild cury, can go with bread, as a topping for pasta, chappati, even inbetween sandwiches.potatoes=4Salt = as per taste.Onion(sliced)=1 big and I small.Garlic=2 Cloves.(crushed) you can use paste too.Ginger(grated)= 2cm piece. (according to your taste).Turmeric= 1tspvegetable oil= 2tsp.1 tsp mustard seeds.Green chilli=1 (chopped) with or with out seed-as per your taste. Black pepper powder =half tsp.ground cumin powder=1tspOptionals:Garam masala=1/4 tspMint/ curry leaves or any other similar fresh greens= finely chopped one tsp.Double cream=4 tsp.orococonut powder=3tsp. (Add to 1/2 glass of hot water and stir well)
Method:1. Cut the potatos and cook in boiling salted water for 6-8 minutes, until just tender, then drain and set aside.2.Heat oil in a large saucepan, add mustard seeds and fry til they begin to pop.3.Add onion and fry til soft but not brown with bit salt. (may take 2 to 3mnts).4.Add cuminseed powder, greenchilli,ginger,garlic,black pepper and stir well.If you have garam masala add that to when this things done.5.Add potatos stir well.6.Cook, covered, for around 3-5 minutes, stirring occasionally, until potatoes are very tender and coated with spices.7.Now add your double cream or coconut milk and stir for 1 now turned the gass off, add the greens, cover it with a lid and let it be there for couple of more mnts.
Yes the yummy mild Potato curry is ready for you.

Easy Tomato curry and Tomato Rice

Tomato - 4 nosTurmeric powder - 1/2 tspChilly powder - 3/4 tspSalt - As reqdWater - 3/4 cupGrated coconut - 1/2 cuporCoconut powder= 2 tspShallots - 2 nosCoconut oil - 2 tspMustard seeds - 1/4 tspCurry leaves - 10 leaves1)Place tomatoes in a vessel along with turmeric powder, chillypowder, salt and water.2)Boil it on a low flame til the tomatoes get mashed well.3)Grind together coconut and small onions along with water.If you are using coconut powder grind shallots and then add coconut powder.4)Add it to the tomato gravy.5)Allow it to boil for few more miniutes.6)Heat oil in a small pan.7)Splutter mustard seeds.8)Add curry leaves and saute for a while.9)Pour it into the tomato gravy and mix well.10) Tomato Curry is ready.Serve Tomato Curry with chapathy or rice................................................................................................................................................................You can even make a tomato rice with this.Left over rice (cooked ofcourse) = 1 small bowl.Ghee or butter= 50 gm.Tomato curry=1 Glass.1.Heat butter in a vessel.2.Add left over rice and stir for 2 minute.3.Add the curry. Mix well and stir for another few more minutes.Your tomoto rice is ready.

Vazhakkai stir fry

Raw banana/plantain= 2.(or pottatto)Green chilli=2Chilli poweder=1/2t.spoon.salt to taste.Turmeric = 1/2 t.spoon.Oil= 2 Table spoon.0nion – 1 big onionMustard seeds – 1/4 tspCurry leaves – 1 tsp
1.Take water in a vessel and put some salt and turmeric in this.
2.Cut the raw banana into small cubes and put it in water for half an hour.(If you are using pottatto"s then no need to follow this step) and drain this.
4.Heat oil in a wide pan,add mustard seeds andwhen it start crackle, , add curry leaves and onion after few miniutes(put the gas to simmer) 5.Add red chilly powder and sauté well.6. put the banana into this and mix well with the banana cubesKeep on stirring for some time you can add very little water.
7.Keep a lid on top of it and let it be there till the banananscooked. It won"t take too long.
8. After some time you can stir it again and make sure it is dry.Now your stir fry is ready.
P.S: This is the way my amma( mom) prepares this dish.It is a drydish. 'Mezhukku' means 'oil' in Malayalam and 'Puratti' means 'smear'.

Easy Ice-cream cream recipe for the weekend.

Fed up with vaniila ice-cream? Fancy something different with the left overs?
Here is something for you.
Left over vanilla ice-cream=200 gm
Honey= 2 spoon.
chocolatecream= 4 spoon.(chocolate cream= Set your oven in a very, very, low temp for 2 mnt or so.Place chocolate in a heatproof bowl into the oven and leave for a fewminutes. Recommended temp is 110C 225F or ¼ gas mark. Leave for a fewminutes, then take out and stir gently to make sure it is all nicelymelted and allow it to cool)Crushed biscuit = 2.Crushed dry fruits= 1 spoon.Any essence of your taste= 2 drop.
Method:
Whip the vanila ice-cream with honey and essence.Make small layer of ice-cream in a bowl. Spread a small portion ofcrushed biscuit and dry fruits.Make a small layer of choclate cream and pour Ice-cream over thisagain. Repeat the process.Cover with a well-fitting lid and it is ready for the freezer.While serving, add a few drops of your favourite liqueur for thatextra-special flavour even few drops of orange juice also do somemagic.
Let me know if you like it. Enjoy your week end.
Sorry about the noise in the picture..ISO setting was too high..frgt to change it.

Paneer masala

Paneer Masala.
.....................
Paneer =250grams
Water =2 cups
Onion=1
Tomatoes=2
Green cardamom crushed= 2
Cloves =6
Black pepper powder =1 tsp.
Vegetable oil =3 tbsp.
Paste of
ginger-garlic& green chilli =1 tsp.
Turmeric Powder =1/2 tsp.
Kashmiri chilli powder =2 tsp.
Cumin seeds =1 tsp.
Coriander leaves /curry leaves=Few
Salt to taste .

Method:


1. Cut the paneer into cubes.
2. Boil tomatoes and then peel off the skin. Mash them to make a pulpy sauce.
3. Heat oil in a pan.
4. Add cumin seed first then cloves then sliced onion, once it istransperent add, ginger-garlic-green chilli paste.
5. Then add cardamom, black pepper powder, chilli powder, salt,turmeric. Stir well.
6. Add pulpy tomato sauce. Fry for few more minutes.
7. Now you can add water and boil. Let it cook on medium heat tillthe gravy becomes thick.
8. Finally add the paneer cubes. (If you have enough time u can deepfry this paneer in oil until it is golden brown)Do not cook for morethan a minute after putting paneer. Remove from heat.
P.S if you are adding curry leaves u can add them while you arecooking the onion.
Last day a friend of mine asked about this recipe for her Lunar new year celebrations,thought about sharing with her and you!!!. Happy new year to all of you.