Wednesday, March 30, 2011

Spicy Prawns Masala

  • Prawns 1/2 kg
  • Onion 2 big
  • Tomato 1 big
  • Ginger paste 1 Tbsp
  • Garlic paste 1 Tbsp
  • Turmeric pdr 1/2 Tsp
  • Chilly pdr 3 Tsp
  • Mustard seeds
  • Curry leaves
  • Water
  • Salt
  • Oil
Marinate prawns with chilly pdr, salt, little turmeric pdr, ginger and garlic paste for 1/2 hr. Shallow fry it and keep it aside. Heat oil in a pan and add mustard seeds. When it splutters, add curry leaves and sliced onion. Saute till it turns brown and add rest of the chilly pdr and turmeric pdr. Mix and add the chopped tomato. Cook it well and put the shallow fried prawns into it.  Pour little water into it and cook it for a few mins.

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Friday, March 25, 2011

Koottu Curry

  • Raw banana 2
  • Black channa 1 cup
  • Coconut 1/2 grated
  • Turmeric pdr a pinch
  • Cumin seeds 1/2 Tsp
  • Pepper pdr 2 Tsp
  • Dry chilly 2 to 3
  • Mustard seeds
  • Curry leaves
  • Coconut
  • Urud dal
  • Shallots
  • Water
  • Salt
  • oil
Soak channa overnight. Cook black channa and raw banana separately with salt, pepper pdr and little turmeric pdr. Keep it aside. Grind together cumin seeds and grated coconut. Mix together the cooked plantain and channa and pour the grounded coconut into it. Heat it in low flame for few mins. Season it with mustard seeds, urud dal, curry leaves, shallots, dry chilly and grated coconut.

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Sunday, March 20, 2011

Pineapple Pudding.... Our 3rd Blog Anniversary...!!!

I would like to let you know that today is our blog's 3rd BIRTHDAY.....!!! Thanks to all who supported us throughout. We are happy that we have an additional member in the family to celebrate this occasion....

  • Pineapple 1 big
  • Whipped cream 1 pkt
  • Milkmaid 3/4 to 1 tin
  • Pineapple jelly 2 pkt
  • Cold water 2 cup
  • Hot water 2 cup
  • Sugar 1 Tbsp
Chop pineapple well and cook it with sugar. Allow it to cool. Prepare jelly by following the instructions on the packet. (I prepared it by pouring 2 cups of hot water into the jelly mix, dissolving it well, then pouring cold water and cooling it). Add milkmaid into the prepared jelly mix and combine well. Put cooked pineapple into this and mix well. Transfer it into a tray and refrigerate it. Set it well and spread the whipped cream over it.

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Monday, March 14, 2011

Fish Phyllo Cup

  • Phyllo (aka fillo) sheets 2 to 5
  • Tilapia 2 to 4 pieces
  • Chopped onion 1 big
  • Sliced mushroom 1/4 cup
  • Chopped red capsicum 1 small
  • Chopped green capsicum 1 small
  • Chopped ginger 1 small piece
  • Chopped garlic 2 to 5
  • Pepper pdr 1 to 2 Tsp
  • Turmeric pdr 1/2 Tsp
  • Soy sauce 1 Tsp
  • Salt
Cook fish with salt, pepper pdr and turmeric pdr. Heat oil in a pan and add chopped onion, ginger and garlic. When it turns light brown, add chopped capsicum, sliced mushroom and stir it for a few mins. Add pepper pdr, soy sauce and little salt into this. Mix and add the cooked fish. Combine it well using a wooden spoon and make the fish mix. Allow it to cool.

Preheat the oven to 180 deg C. Prepare the phyllo cups according to the instruction on the cover and place it in a greased muffin pan. Fill the cups with fish mix and bake it in the preheated oven for 8 to 10 mins.

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Wednesday, March 9, 2011

Chilly Chicken Pizza

  • Ready-made pizza base 2
  • Pizza cheese 150 g
For Marinating:
  • Boneless chicken 150 g
  • Red chilly paste 1 Tsp
  • Chopped capsicum 1 small
  • Chopped onion 1 small
  • Soy sauce 1 Tsp
  • Vinegar 1 Tsp
  • Salt 1/2 Tsp
  • Pepper 1/2 Tsp
  • Oregano 1/2 Tsp
  • Cornflour 1 Tsp
  • Oil 1 Tbsp
  • Chopped garlic 4 pods
  • Ready made tomato puree 1/2 cup
  • Tomato ketchup 3 Tbsp
Marinate the chicken with all the ingredients for 1 to 1 1/2 h. Cover it and microwave it for 3 min. For preparing pizza, arrange it on a wire rack or greased tawa. Add some cheese and spread the chilly chicken. Sprinkle the remaining cheese. Preheat the oven to 250 deg C and bake it for 8 min or till the base gets crisp and the cheese melts.

[Recipe Courtesy: Nita Mehta's Cookbook, Tastes of India (Microwave recipes)]

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Friday, March 4, 2011

Thenga Chuttaracha Chammanthi (Roasted Coconut Chutney)

  • Coconut 1/2 portion
  • Tamarind (lemon sized)
  • Ginger 1 big piece
  • Curry leaves few
  • Dry chilly 5
  • Shallots 4
  • Salt
Cut coconut into small pieces and grill it (traditionally, it is roasted over burning charcoal) for 10 to 12 mins or till it turns to a golden brown colour. Then fry the dry chilly in little oil and keep it aside. Grind together coconut pieces, dry chilly, ginger, shallots, tamarind, few curry leaves and salt. Serve it with rice.

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