Saturday, 31 May 2014

Egg Onion Baji

Egg Boiled:5
Gram flour (besan flour):1cup
Chilly powder:1tsp
Salt:as per taste
Green chilli:3,chopped
Coriander leaves:few,chopped
Oil for frying

Friday, 30 May 2014

Chicken Roast

Chicken:1/2 kg
Onion:1 1/2,chopped
Tomato:1 1/2,chopped
Ginger Garlic paste:1 tsp
Green Chilly :2,slit
Chilly Powder:1 tsp
Garam masala:/4 tsp
Turmeric powder:1/4 tsp
Pepper powder:1 1/2 tsp
Jeera powder:1/2 tsp
Cinnamon: 2, medium size pieces
Cardamom: 2 no
Curd:2 tsp
Lemon juice:1 tsp
Curry leaves:few
Salt to for taste
Oil :2 tsp

Thursday, 29 May 2014

Squid / Koonthal fry

Squids : 500 g
Turmeric powder : 1/4tsp
Chilli powder : 1tsp
Green Chilly : 2, slit
Ginger : 1 piece, finely chopped
Coconut Oil : 3 tbsp
Curry leaves : few
Salt to taste

Wednesday, 28 May 2014

Chilli Chicken

Chicken:5-6 pieces
Chilli powder:1/2 tsp
Turmeric powder:1/4 tsp
Pepper Powder:1/4 tsp
Cornflour:1/2 tsp
Cornstarch:2 tsp
Salt to taste
Oil as required.
Onion:1 large,diced
Ginger garlic paste:1 tsp
Bell pepper:1/2 ,diced
Soya sauce:1 tsp
Coriander leaves:few
Preparation Method
1.Marinate chicken pieces with chilli powder,turmeric powder,pepper powder,cornflour and salt.Keep the marinated chicken in the refrigerator for 1 hour.
2.Heat oil in a pan and fry the chicken pieces until golden brown color and soft and keep it aside.
3.To the same pan add onions and saute for few seconds at high flame.They must not turn brown.Add ginger garlic paste ,bell pepper and very little salt and saute for few more seconds.Add the fried chicken pieces and soya sauce and mix well.
4.Add the cornstarch and cook until the gravy is well coated into the chicken pieces.
5.Garnish with coriander leaves.

Beetroot Thoran

Beetroot:1, finely chopped
Mustard seeds:1/4 tsp
Curry leaves: few
Coconut:1/4 cup, grated
Cumin seeds:1/4 tsp
Green chilli:3
Garlic:2 cloves,chopped
Ginger:1 small piece ,chopped
Turmeric powder:A pinch
Dried red chilli:2
Coconut oil:1 tsp
Salt to taste

Kappa Puzhukku / Kappa Ularth

Tapioca:2,cut into cubes
Water as required
Salt:A Pinch
Turmeric powder:1/4 tsp
To grind
Coconut:1/2 cup, grated
Cumin seeds: 1/4 tsp
Garlic:2 cloves, chopped
Green chilly: 4
Salt to taste
Water: enough to grind into a coarse paste
For Tempering
Coconut oil : 2 tbsp
Mustard seeds: 1/4 tsp
Small onions:3-5, chopped

Monday, 26 May 2014

Veg Hakka Noodles / Veg Chowmein

Hakka Noodles :150 gm
Beans:1/2 cup,sliced
Spring Onion:1 bunch,chopped
Pepper powder:1/4 tsp

Okra/Ladies Finger Theeyal

Ladies Finger: 8- 10 (cut )
Grated Coconut: 1/4 cup
Turmeric powder: 1/2 tsp
Chilli powder: 2 tsp
Coriander powder: 1 1/2 tsp
Jeera powder: 1/2 tsp
Green chilly: 2
Tamarind pulp: 2 tsp
Water:1 cup
Fenugreek powder: a pinch
Mustard  seeds: 1 tsp
Dried Red chillies: 2
Small Onion: 3-4,chopped
Curry leaves: few

Thursday, 22 May 2014


Raw Rice (pachari) :11/2cup
Hot water: 1/2-1cup
Warm water: 1/2-1cup
Salt to taste
Preparation Method
1.Soak white rice Overnight and grind it with warm water to make thick batter.
2.Pour this batter into a vessel and add hot water slowly stirring continuously.
3.Add coconut and salt to taste and mix it properly.
4.Heat ottada tava ,put it in full flame and pour one and half ladleful of batter into it.
5.Cover it with a lid and cook it for 5-7min in medium flame.No need to turn other side)
7.The cooked ottada can be takeout from the pan using iron spatula.

Kappa Biriyani

Kappa / Tapioca:1 kg
Chicken /Beef :1/2 kg
Crushed ginger & garlic :1 tsp each
Chilli powder: 1 tsp
Coriander powder :1 tsp
Turmeric powder:1/2 tsp
Grated coconut: 1cup
Coriander powder :1 1/2tsp
Small onion:5-6,chopped
Salt to taste
Coconut Oil:1 tsp
Red Chilli:4
Curry leaves:2 twig

Wednesday, 21 May 2014

Gobi Manchurian

Ingredients for Manchurian
Cauliflower: 1 medium sized cut into florets placed in salted hot water for 10-12 mts, drained
Corn flour : 3 tablespoons
All purpose flour / Maida: 5 ts
Ginger garlic paste:1/4 tsp
Chilli powder : 1/4 tsp
Salt to taste
Oil for frying


Raw Rice: 2 cup
Rice flour : ½ cup
Jaggery : 3/4 cup
Coconut bits : 2 tbsp (chopped)
Sesame seeds : ½ tsp
Cardamom powder : 3/4 tsp
Baking soda : 1/4 tsp
Water : 3/4 cup
Oil : for frying

Tuesday, 20 May 2014

Jack fruit Chips/Chakka Varuthadu

Raw Jack Fruit: 2 cup
Coconut oil : for deep frying
Salt : to taste
Preparation Method
1.Remove the white strips and seeds from the Yellow Part.
2.Divide and Cut each of them into strips of medium thickness.
3.In a bowl take 1/2 cup of water and dissolve salt in it, sprinkle this on the strips.
4.Heat the coconut oil in large thick bottomed pan, when the oil is hot drop in a handful of the sliced jack fruit strips.
5.Stir well to make sure these strips wont get stick to each other.
6.Deep fry until it becomes golden brown and crisp.

Marble Cake

All purpose flour/ Maida:1 cup
Cocoa powder:1 tsp
Sugar:1 cup
Eggs:4, separated
Butter:50g ,melted
Baking powder:1 tsp
Vanilla essence:3 drops

Monday, 19 May 2014

Ariyunda / Rice Ladoo

Brown Rice: 1 cup 
Powdered Jaggery:1/3 cup
Grated Coconut:1/3 cup
Cardamom powder(Optional):1/2 tsp
Preparation Method
1.Wash and drain the rice.
2.Heat a wok or a large pan and roast the rice in it. No need to add any oil.keep the flame on medium.
3.The rice will start popping and it will turn brownish in color. It takes about 15 - 20 minutes.
4.Transfer the roasted rice to a plate and allow it to cool.
5.Grind the roasted rice ,grated coconut ,cardamom powder and jaggery in a mixer.
6.Transfer to a plate and mix well altogether.
7.Take handful of the mixture and start shaping lemon sized balls.
8.Ariyunda / Rice laddoos are ready.