Sunday, 9 October 2016

Spicy Chicken Bread Pola

Onion:2 finely chopped
Green chilli:3 finely chopped
Ginger garlic paste:1/2 tsp
Curry leaves:few
Turmeric powder:3/4 tsp
Pepper powder:1/2 tsp
Red chilli powder:1/4 tsp
Garam masala:1/4 tsp
Salt to taste
Coriander leaves:few
Bread :10 slices
Milk:1 Cup
Ghee:2 tsp

Preparation Method
1.Cook Chicken with little turmeric powder ,pepper powder and salt.Shred and keep aside.
2.Heat ghee in a pan,add onions and saute until soft.
3.Add ginger garlic paste,Chopped green chilli,Curry leaves and salt.Saute for few minutes.
4.Add turmeric powder,red chilli powder,garam masala powder and saute for some time.
5.Add the shredded chicken and coriander leaves.Mix well and cook for few seconds.Now the filling is ready.
6.Remove edges of bread pieces.
7.Blend these edges along with eggs,pepper powder ,milk and salt.
8.Heat ghee in a saucepan.Pour little egg batter into the pan.Spread half portion of the bread on top of the batter.Fill the gaps with pieces of bread.
9.Sprinkle chicken masala as a layer.
10.Again spread remaining bread on top of that.Pour remaining egg batter over the bread layer.Cover the pan with a lid and cook in low flame for 15 minutes.
11.After 15 minutes uncover the pan,cover with a plate and flip it over.
12.Grease the pan with little more ghee.Gently transfer the pola into the pan.Cook covered for 5 minutes in low heat.
13.Stop fire,Cover the pan with a plate and flip it over.Cut into pieces and serve.

Thursday, 28 July 2016

Besan Barfi / Gram Flour Fudge


Gram flour:1 Cup
Semolina : 2 tsp
Ghee:6 tsp
Sugar:3/4 Cup
Water:1/2 Cup
Cardamom powder:A pinch
Pistachios:8 -10

Preparation Method

1.In a bowl mix gramflour,semolina and cardamom powder.Add 3 tsp ghee into the bowl and combine well with hands.Keep aside for 15 minutes.
2.Heat the remaining ghee in a frying pan and add the flour mix and roast for about 8-10 minutes stirring continuously and remove from flame.
3.In a sauce pan boil sugar and water until you get a  one thread consistency and add this syrup into the prepared flour mix and combine well.
4.Pour thus mix over a grased plate and spread with a spoon.Sprinkle pistachios on top.
5.Let the barfi cool will take about 1 hour.Cut into desired shape and serve..

Wednesday, 27 July 2016

Carrot Egg Thoran

Grated Coconut:3 tsp
Green Chilli:3
Cumin:1/4 tsp
Turmeric Powder:1/4 tsp
Pepper powder:A pinch
Salt to taste.
Curry Leaves:few
Dried red chillies:2
Mustard seeds:1/4tsp
Preparation Method
1.Chop the carrots finely.Transfer to a bowl.
2.Grind grated coconut along with cumin.(just for a spin,dont make paste)
3.Add coconut mix to the bowl.
4.Add salt,slit green chilli (you can also add the chilli while grinding coconut)and turmeric powder to the carrot-coconut mix and combine well with hand.
5.Beat eggs by adding pepper powder and salt.
6.Heat 1/2 tsp oil in a pan and pour the beaten eggs..Scramble well and keep aside.
7.Heat oil in pan and splutter mustard seeds.Add curry leaves and dried red chillies and saute for few seconds.
8.Add carrot mix to the pan ,cover and cook for few minutes.
9.Add the egg mixture, mix well and cook until done.S serve as a side for Rice..

Chena / yam Fry

Chena / Yam:1 Cup
Turmeric powder :1/4 tsp
Chilli powder:1/2 tsp
Green Chilli:2
Coconut Oil:3 tsp
Curry leaves :few
Preparation Method
1.Chop Yam into small squares.
2.Add the spices and salt.
3.Heat oil in a pan and add curry leaves and green chillies.When it sizzles add the chopped Yam.
4.Cook on low heat stirring frequently until crispy brown.
5.Serve with Rice..

Tuesday, 26 July 2016

Carrot Mezhukkupuratti

Green Chilli:3
Salt to taste
Coconut Oil:1 1/2 tsp
Small Onion:4,chopped
Curry Leaves:few
Preparation Method
1.Chop the carrots into small pieces.
2.Heat oil in pan and add chopped small onion and curry leaves.Saute until the onion turn into light brown color.
3.Add  the chopped carrots along with slit green chilli and enough salt.Cover and cook until done.Serve with Rice.

Beetroot- Dates Pickle

Beetroot:1 big,grated
Dates:10,Cut into small pieces
Cumin:1/4 tsp
Methi seeds/Fenugreek:1/4 tsp
Salt to taste
Coconut Oil:1 1/2 tsp
Mustard seeds :1/4 tsp
Vinegar:1 1/2 tsp
Preparation Method
1.In a mixer jar grind together grated beetroot and chopped dates(just for one spin)and transfer to a bowl.
2.In a pan heat cumin and fenugreek,powder them and add into the bowl.
3.Heat oil in pan and splutter mustard seeds ,add into the beetroot mix.
4.Add vinegar and salt ,combine well with a spoon.The pickle is now ready,better to use after one day.(Keep refrigerated)


Banana/Nenthrappazham :3
Sugar to taste
Cardamom powder:A pinch
Cashews and Raisins :few
Oil for frying
Ghee: 3 tsp