Cooking Snaps

Black-forest (wedding Ann Special)

Baked Salmon

Chicken Drumstick Fry

Ghee Rice

Butter Chicken

Birthday Cake for Sis In law

Basin Ladoo

No Bake Cheese Cake

 Vanilla cake

Vanilla cake with Pink cream Frosting

Uniyappam Getting Ready

Unniyappam

Prawn Masala

Idly and Kadala Curry

Prawn Masala

MASALA PRAWN FRY

Serves : 2, Preparation Time: 30 minutes, Health Caution Rating : Category 4


Ingredients:
Gray Prawn :300 gms 
Tomatoes : 2 ( for puree and one for garnishing)

Small Onion: 6  

Ginger : 2 ( Finely Chopped)

Garlic: 4 cloves (Finely Chopped)

Green Chillies : 2 (Finely Chopped)

Turmeric Powder: 1/2tsp

Fenugreek Powder: 1/4 tsp

Chilli powder :1tsp

Pepper corn:1tsp

Oil : 2 tbsp

Salt : 1 tsp

Curry leaves: 2 leaflets

Coriander leaves : 2 leaflets for Garnishing

Tomato: 1  for garnishing

Method:

1) Add small onions ( take only 4), ginger, garlic,green chillies, peppercorns , chilly powder, turmeric powder, fenugreek powder and 1/2 tsp salt together and make a fine paste.

2)pore this paste in to the washed and cleaned prawn, mix the the marinade  and set aside for 1/2 an hour.

3) In  a deep bottomed pan, put oil and once its hot add the prawn  with marinade and deep fry  the prawns ( till prawns turn brownish) and remove it form oil and set aside. 

4) Put rest of small onion and tomatoes together and make paste( puree).

5) Add this puree in to the rest of the oil used for frying and stir conterminously until the water evaporates completely and add little salt and curry leaves at this stage .

6) Now add the fried prawns and mix well and close with a lid for two minutes. 

7) Take the tomato for garnishing, peel out the skin from top to bottom and make a flower out of it and keep it aside.now you  can cut the tomato in to tin circles and garnish as show in the picture. Use onions also to garnish.

8) Turn of the stove and place the prawn fry in the middle of garnished plate. place the tomato flower on top of that. Masala prawn fry is ready!!

Egg Aviyal

Serves : 3, Preparation Time: 40 minutes, Health Caution Rating : Category 3


Ingredients:
Boiled Egg :4 (cut in to 4 pieces)
Onion: 2,  Chopped
Potatos: 2 Sliced (long)

Ginger : 2( Finely Chopped)

Green Chillies : 3( silted)

Turmeric Powder: 1/4tsp

Coriander powder: 1tbsp

Chilli powder :1/2tsp

Mustard seeds: 1/2 tsp

Coriander leaves : 2 tsp

Curry leaves: a small bunch

Oil : 2 tsp

Salt : 1 tsp
Water : 1/2 cups

Grated Coconut : 1 cup

Cumin Seeds: 1/2 tsp

Shallots: 3

Method:

1) Heat 2 tsp oil in a  pan, add  Mustard seeds  and let it splutter, then add half of the curry leaves

2) Add chopped onions and potato and roast for 2 minutes. 

3) grind coconut  with turmeric powder, shallots, one green chilly and cumin seeds (don't make smooth paste)

4)Add this paste to the pan (with onions and potato)add salt and water and close with a lid. let the potatoes cooks then add the chilly powder coriander powder remaining green chillies and curry leaves

5) once the water is completely absorbed put the egg slices and mix without breaking the pieces and close with a lid.cook in low flame for anther two minutes, turn off the heat and add chopped coriander leaves. egg avyal is ready.

Prawns Masala

Serves : 2, Preparation Time: 70 minutes, Health Caution Rating : Category 3


Ingredients:
Gray Prawn :1 Kg 
Tomatoes : 2 Chopped

Onion: 2,  Chopped

Ginger : 2( Finely Chopped)

Garlic: 4 cloves( Finely Chopped)

Green Chillies : 2( Finely Chopped)

Turmeric Powder: 1/4tsp

Coriander powder: 1tbsp

Chilli powder :1tsp

Garam masala powder:1/2tsp

Pepper powder:1/2tsp

Fennel seeds :1tsp

Mustard seeds: 1/2 tsp

Coriander leaves : 2 tbsp

Oil : 2 tbsp

Salt : 1 tsp
Water : 1/2 cups

For Frying:

Chilli powder :1tsp

Garam masala powder:1/2tsp

Pepper powder:1/2tsp

Salt: 1tsp

Turmeric Powder: 1/2 tsp

Method:

1) Add Items for frying in to the washed and cleaned prawn, mix the the marinade  and set aside for 1/2 an hour.

2) In  a deep bottomed pan, put oil and once its hot add the prawn  with marinade and fry until the prawns are properly cooked ( till prawns turn brownish) and remove it form oil and set aside. Add chopped onion,green chillies,  ginger and garlic in to the remaining oil. Saute for 5 minutes till the onion become transparent.

3) Add the chopped Tomatoes and close with and lid and cook well.

4) Once the tomato is cooked, add Chilly powder, coriander power and all masalas & Saute for a while.

5) Add the fried prawns and mix well with the masala garvy, add water and salt and close with a lid. 

6) Stirring in between and once the gravy is think  turn  the  heat off , now spread the chopped Coriander   leaves, serve hot with rice/ Chappati

CRISPY CHICKEN LOLLIPOP

Serves : 2, Preparation Time: 60 minutes, Health Caution Rating : Category 3
Ingredients:

Chicken Drumsticks: 6

Ginger-Garlic paste: 1tsp

Chilli powder :1tsp
Dry red Chillies: 4
Methi Powder: 1 pinch

Garam masala powder:1/2tsp

Pepper powder:1/2tsp

Turmeric powder: 1/2 tsp

Corn flour: 1tsp

Oil : 2 tbsp

Salt : 1 tsp

Coriander leaves : 2 leaflets for Garnishing

Tomato: 1  for garnishing

Method:

1) Add all masalas, corn flour and salt together and make a thick and  fine paste. add this in to the washed and cleaned chicken, mix the the marinade well  and set aside for 1 hour.

2) In  a deep bottomed pan, put oil and once oil smokes add the marinated chicken and close with a lid, fry in low heat util the chicken is properly cooked  and remove it form oil and set aside. garnish with coriander leaves and tomato rings. chicken lollipop is ready to serve.

MUSHROOM MASALA

Serves : 2, Preparation Time: 40 minutes, Health Caution Rating : Category 3


Ingredients:
Button Mushroom :1 Cup
Tomatoes : 2 Chopped

Onion: 2,  Chopped

Ginger : 2( Finely Chopped)

Garlic: 4 cloves( Finely Chopped)

Green Chillies : 2( Finely Chopped)

Turmeric Powder: 1/4tsp

Coriander powder: 1tbsp

Chilli powder :1/2tsp

Garam masala powder:1/2tsp

Pepper powder:1/2tsp

Fennel seeds :1tsp

Mustard seeds: 1/2 tsp

Coriander leaves : 2 tbsp

Oil : 2 tsp

Salt : 1 tsp
Water : 1/2 cups

Method:

1) Heat 2 tbsp oil in a  pan, add  Mustard seeds & Fennel seeds and let it splutter

2) Add chopped onion,green chillies,  ginger and garlic. Saute for 5 minutes till the onion become transparent.

3) Add the chopped Tomatoes and close with and lid and cook well.

4) Once the tomato is cooked, add all masalas & Saute for a while.

5) Add the chopped mushroom and mix well with the masala garvy, add water and salt and close with a lid. 

6) Stirring in between and once the gravy is think  turn  the  heat off , now spread the chopped Coriander  

    leaves, serve hot with rice/ bread

IDIYAPPAM ( RICE- COCONUT NOODLES)

Serves : 2, Preparation Time: 30 minutes, Health Caution Rating : Category 4

Ingredients:

For dough
Roasted Rice Flour (With husk) : 1 cup
Ghee/ oil : 1/2 Tsp
Salt : 1/2 tsp
Water : 1 1/4 cups

Method:

1) Bring the water to boil and add salt  to the boiling water.
2) Add the hot water to the rice flour and knead it to make a smooth dough and keep it aside.
3) Spread coconut on the idly molds
4) Make lemon size ball out of the rice dough and put those in to .the "cooking press"  and that on the idly molds
5) Put the molds in the idly cooker,Steam this for 15 minutes and serve it hot  with veg kurma or milk.

Note : you can use the normal white rice floor( with out husk) also for idiyappam .

RAVA DOSA

Serves : 4, Preparation Time: 30 minutes , Health Caution Rating : Category 4

Ingredients:
Rava(Semolina) : 2 cups
Skinless Urad Daal: 1/4 cup
Salt : 2 tsp
Water : 2cups
Ghee/ oil : 3-4 tsp ( for making Dosa)
Carrot:: 2tbsp ( Grated)
Onion :2tbsp ( Finely Chopped)
Pepper cons: 10
Green Chillies: 2 ( Finely Chopped)
Method:

Batter Preparation:-
1) Wash the  Urad Dal &soak  for about 6 hours ( or overnight)
3) Drain all the water and put them in to a food processor and grind into a fine paste (Grind  Urad Daal  in to a fine paste and add Rava in to it  and again grind for one minute ). Add 1 cup water& salt.  check the consistency of the batter(it should thickly coats the finger once you touch the batter)Add more water if required.
4) Once the batter is done , immediately you can start making dosas. ( no need to ferment)

Dosa Preparation:-

1)Take a large, flat nonstick pan and keep it in the stove on a medium heat.
2) Dip a paper towel or cotton ball to the cooking oil / ghee and squeeze out any excess oil and rub it all over the surface of the pan. ( This is to grease the pan , other wise the Dosa will not come out properly)
3) Now fill a ladle with dosa batter and pore this batter gently onto the center of the hot pan, till
the ladle is empty.
4) Start spreading the in a sweeping circular motion. (you can spread up to 7" to 8" diameter).
5) Once you finish spreading the batter,immediately spread the grated carrot, onion , pepper corn and  green chillies over the dosa and after that dip the basting brush in to the oil or Ghee and drizzle the it all over the surface of the dosa.
6) When the upper surface of the dosa begins to look cooked, Flip the dosa and allow to cook it for Two more minute.
7) The Hot Rava Dosa is ready now you can serve it with Coconut chutney,Tomato chutney or
Sambar.

FRIED CHICKEN ROAST

Serves : 2, Preparation Time : 40 minutes, Health Caution Rating : Category 2

Ingredients:

Chicken : 1kg ( Cut In to small Pieces)
Pepper Powder: 1tsp
Cumin Powder: : 1/2 tbsp
Garam Masala : 1//2 tsp
Chicken Masala: 2 tsp
Ginger Paste : 1tsp
Garlic Paste : 1tsp
Lime Juice/Vinegar : 2-3 tsp
Onion: 2 ( sliced)
Tomato Ketchup: 2 tbsp
Salt : 1 tsp( As required)
Coriander Leaves: 2 tbsp (Finely chopped)
CanolaOil: 3tbsp
Whole Spices
Cardamom:3
Cloves:3
Dry Red chilies:6
Cinnamon Sticks:2
Pepper Cones:10
Bay Leaves:2

Method:

1) Wash the chicken pieces, drain the water completely and keep it aside.
2) Fry the whole spices for two minutes( Without oil)
3)Blend the whole spices  in to a fine powder and this to the chicken along with all other masalas
4)Rub all spices well in to the chicken  ( till it coats the chicken pieces evenly)
5) keep aside the marinaded chicken for 10 minutes .
6)Heat the 2 tbsp oil in a  pan and deep fry the chicken pieces( fry them until it become lightly brown)Flip the chicken pieces and fry the upper side .
7) Take a pressure cooker, heat 1 tbsp oil. put sliced onion in to it and roast it until it became soft and tender.
8 now add the fried chicken pieces in to the cooker. close the cooker and cook for  two whistles( don't  put water).
9)Allow the cooker to cool gradually and  remove the chicken from the cooker and put it back to the pan.Dry up all the gravy on a high heat.
10) Now simmer the flame and put tomato ketchup & Coriander Leaves.keep stringing until the ketchup is completely absorbed.
11) Serve  hot with Rice or chappathi.

UPMA

Serves : 2, Preparation Time : 20 minutes, Health Caution Rating : Category 3

Ingredients:

Rava (Roasted Semolina): 1 cup
Carrot : 1/4 cup (Finely Chopped)
Onion : 1 (big-Finely Chopped)
Tomato: 1(chopped)
Ginger : 1tsp (Finely Chopped)
Green Chillies: 1 tsp (finely Chopped)
Salt : 1 tsp( As required)
Curry leaves: 2 springs
Urad Daal: 1 tsp
Oil/Ghee : 2tsp

Method:
1) Heat 2 tsp Oil In a pan, add Urdudal, green Chillies, curry leaves and Ginger in to it and stir it for one minute.
2)Add Onion & Carrot in to it and roast it well, 1/2 tsp salt.
3) Now add the Roasted semolina and stir for a while, add water & Salt, stir for a while and close the pan with a tight lid 
4)Simmer the flame nad cook for 3 to 4 minutes. 
5) Now remove the lid and stir  well and add chopped tomatoes in to it.
6) Upma Is ready to serve.

CHICKEN KEBAB

Serves : 2, Preparation Time : 40 minutes, Health Caution Rating : Category 2

Ingredients:

Chicken Boneless cubes : 1/4 kg
All Purpose Flour: 4tsp
Corn Floor : 3 tsp
Cumin Powder : 1 tsp
Chilly Powder : 2 tbsp
Coriander powder : 1 1/2 cup
Garam Masala: 1 tsp
Egg : 1
Ginger Paste : 1tsp
Garlic Paste : 1tsp
Lime Juice: 2-3 tsp
Green Chillies: 1 tsp (finely Chopped)
Salt : 1 tsp( As required)
Coriander Leaves: 2 strings (for Garnishing)
Onion rings: 3-4 ( For Garnishing)
Oil: For deep frying

Method:

1) Break the egg an put it in to a bowl. whisk it nicely using a spoon.
2)Add all the ingredients(except Chicken) and make it in to a think paste add little water if the paste is too thick.
3) Add chicken pieces to the mixture and mix well ( till it coats the chicken pieces evenly)
4) keep aside the marinaded chicken for 2 hours .
5)After two hours heat the oil in a deep bottomed pan and deep fry the chicken pieces.
6) Pat the chicken with a paper towel to remove excess oil.
7) Serve hot Chicken kebab with onion rings and coriander leaves.

TOMATO CHUTNEY

Serves : 4, Preparation Time : 20 minutes, Health Caution Rating : Category 3

Ingredients:

Tomato(big) : 1( Chopped)
Shallots: 10
Dry chillies : 5
Salt : 1 tsp
Canola/Vegitble Oil : 3 tsp
Curry Leaves : a small bunch
Mustard: 1tsp

Method:

1) Take a small pan, put 2 tsp oil and make it hot on a medium flame.
2) Once the oil is hot Put Shallots and roast it until its become golden brown
3) Remove the shallots from the pan and keep it aside and add now Tomatoes and red chillies to the pan roast it for 3 -4minutes.
4) Blend the roasted Tomatoes , Red chillies and shallots together and make a fine paste.
5) Add the remaining one Tsp oil to the pan, once the oil is hot put mustard and let it splutter.
then add the curry leaves and the blended mixture in to it. add salt and stir for 2 minutes.

Tomato chutney is ready.. You can serve with hot dosa or idly

DOSA (Crispy Savory Pancakes)

Serves : 4, Preparation Time: 12 hours( for the Dough) and 3 minutes for a single Dosa, Health Caution Rating : Category 4

Ingredients:

For dough
Doda/ idly Rice : 3 cups
Skinless Urad Daal: 1 cup
Fenugreek Seeds : 1 tsp
Salt : 2 tsp
Water : 2cups
Ghee/ oil : 3-4 tsp ( for making Dosa)

Method:

Batter Preparation:-
1) Wash the Rice Urad Dal and Fenugreek Seeds well.
2) Soak them separately for about 6 hours ( or overnight)
3) Drain all the water and put them in to a food processor and grind into a fine paste ( while grinding , grind rice separately and Urad Daal and Fenugreek seeds together). Add water if necessary. When all the rice and daal is ground in to a smooth paste, put it together into a large mixing bowl , check the consistency of the batter(it should thickly coats the finger once you touch the batter)Add more water if required.
4) Keep the dosa batter aside in a dark spot ( room Temperature), covered for 6-7 hours.After this fermentation add salt and Stir the batter well. now it is ready to make Dosas.

Dosa Preparation:-

1)Take a large, flat nonstick pan and keep it in the stove on a medium heat.
2) Dip a paper towel or cotton ball to the cooking oil / ghee and squeeze out any excess oil and rub it all over the surface of the pan. ( This is to grease the pan , other wise the Dosa will not come out properly)
3) Now fill a ladle with dosa batter and pore this batter gently onto the center of the hot pan, till
the ladle is empty.
4) Start spreading the in a sweeping circular motion. (you can spread up to 7" to 8" diameter).
5) Once you finish spreading the batter,dip the basting brush in to the oil or Ghee and drizzle the it all over the surface of the dosa.
6) When the upper surface of the dosa begins to look cooked, Flip the dosa and allow to cook it for one more minute.
7) The Hot Dosa is ready now you can serve it with Coconut chutney,Tomato chutney or
Sambar.

CARROT HALWA

This Carrot Halwa reminds me the good time with Soverign Health India Team, Mavelikara...
This i made for my colleagues as they just wanted to test whether i know cooking ( before my wedding)....!!!!

Serves : 8, Preparation Time : 40 minutes, Health Caution Rating : Category 2

Ingredients:

Grated Carrot : 8 cup
Condensed milk: 1 cann( 400 ml)
Ghee : 3 tbsp
Cardamom Powder : 1 tsp
Sugar : 2 tbsp
Milk : 1 1/2 cup
Cahew nuts : 6
Resins : 10
Cherry : 2 (for Garnishing)

Method:

1) Take a thick& deep bottomed pan and add the grated carrot and milk in to it.
2) Stair it occasionally and cook in a lower flame till the complete milk is absorbed.
3) Add the condensed milk& sugar in to it and stair continuously.
4) Once it becomes dry add ghee.
5) In a small pan Heat little ghee and fry the cashews and resins.
6) Transfer Carrot Halwa to the serving bowl and then sprinkle the roasted resins and
cashewnuts.
7) Garnish with the cherries.
8) Serve it hot or Refrigerate for at least an hour and serve chilled with ice cream scoop.

PINEAPPLE RAITA

Pineapple Raita is a Healthy Fruit Recipe. It goes well with spicy rices like Biryani, Pulav etc

Serves : 4, Preparation Time : 20 minutes, Health Caution Rating : Category 4

Ingredients:

Pineapple Tidbits : 1 cup
Yogurt : 2 cups
Pomegranate : 1/2 cup
Cumin Powder : 1/4 tsp
Salt : 1/2 tsp
Sugar : 3 tsp
Cilantro : 1 tsp (finely Chopped)
Green chilly : 1 (Optional- Skip Chilies if you need a plain sweet raita)
Pineapple slits : 4 (for Garnishing)
Pepper Powder : 1/2 tsp (Optional- for nice flavor, Do not mix before serving, it will change
the colour of raita)

Method:

1) Whisk Yogurt Nicely and add sugar and salt in to it. Add chopped green chillies if you want
little heat in taste.
2) Add pineapple tidbits & pomegranate seeds in to the whisked yogurt and mix it well. Taste
raita and add salt and more sugar if required.
3) Transfer raita to the serving bowl and then sprinkle cumin powder and cilantro.
4) Garnish with the pineapple slits.
5) Refrigerate for at least an hour and serve chilled.

RICE BALL DUMPLING (Kozhukatta)

Serves : 2, Preparation Time: 30 minutes, Health Caution Rating : Category 4

Ingredients:

For dough
Roasted Rice Flour : 1 cup
Ghee/ oil : 1/2 Tsp
Salt : 1/2 tsp
Water : 1 cup

For filling
Grated Jaggiri : 1/2 cup
Grated Coconut :1/2 cup
Cardamom powder : 1-2 pinch

Method:

1) Bring the water to boil and add salt and ghee to the boiling water.
2) Add the hot water to the rice flour and knead it to make a smooth dough and keep it aside.
3) Mix the Jaggiri with grated coconut and cardamom powder.
4) Make lemon size ball out of the rice dough.
5) Take one ball and make a whole in middle, fill it with the Jaggiri coconut mixture and close it
gently. repeat the process for all rice dough balls.
6) Steam the balls for 15 minutes and serve it hot.

GREEN TEA

Green Tea has always been known for its antioxidant effects and disease fighting properties...
If you are health conscious, You can try Green Tea...!!!

Serves : 2; Preparation time :3 minutes ; Health Caution Rating: Category 5

Ingredients:

Water : 2 cups
Green Tea leaves : 2 tsp
Sugar : 2tsp( or as required)

Method:
1) Bring the water to Boil
2) Add Green Tea leaves and let it boil for 1 minute
3) Filter it using a tea stainer and then add the sugar
4) Serve HOT

Tips : If you like to add some flavor to your green tea you can add little Cardamom or Ginger or cloves to the boiling water. If you like lime flavour you can add 2-3 drops lime juice to your green tea (add lime after adding sugar, Do not boil after adding lime juice)

WHITE TEA

I Think it is the first lesson in cooking that a mother may give her Daughter...!!!!

Serves : 2; Preparation time :5-6 minutes ; Health Caution Rating: Category 5

Ingredients:

Water : 1 1/2cups
Tea Powder : 2 tsp
Sugar : 2tsp( or as required)
Milk : 1/2 cup

Method:
1) Bring the water to Boil
2) Add tea powder and let it boil for 3 minutes
3) Then add hot Milk to the boiling tea mixture
4) Filter it using a tea stainer and then add the sugar
5) Serve HOT