Zucchini omelette

Zucchini Omelette

If you are looking for a healthy way to start your day, try this omelet.

Ingredients :

1) Zucchini - 1 medium grated

2) Onion - 1 small (finely chopped)

3) Eggs - 1

4) Green chilly-2 nos. or Chilli Powder - 1 tsp

5) Pepper Powder - 1/4 tsp

6) Curry Leaves - 1 spring

7) Salt - As required

8) Oil - 1 tsp ( to coat the pan)

9) Grated coconut - 1 table spoon ( optional)

Method

Wash the zucchini  and great it, chop green chilly, curry leaves and onion . Beat egg with salt and pepper. Then combine all the ingredients.

Pour a big spoonful of the zucchini mixture onto the pan. Flatten it with the back of a spoon.  let it cook for few minutes on one side. Once cooked turn it, let it cook on the other side also  for few minutes. Serve them hot.

Unakka Iracchi Chammandy(Sun Dried Beef)

Unakka Irachhi chammandy /Ularthu (Dried Beef)

Unakka Irachhi chammandy /Ularthu (Dried Beef)

Ingredients 

1) Dried Beef(Unakka Irachi) – 6 pieces. 

2) Shallots -10 nos..

3) Garlic-1no.

4) Unakka  Mulaku -8 nos.

5) Curry leaves – As required

6)  Coconut Oil – As required

7)salt  -meat itself is salty so do a taste test before adding salt.

Method:-

Crush the  dried beef into small pieces and fry it using little oil till brown and keep aside. 

In the same pan add little oil and fry the  shallots , garlic, red chilly and curry leaves for few minutes in a low heat till the row smell out.

After cooling the above ingredients , pulse it together in a grinder. Your dish is ready to serve  with kanjji/chappathy/rice etc.

Mutabal( Egg Plant Dip)

Mutabal ( Egg Plant Dip)

I have an instant dislike always for egg plant recipes since my child hood!!! I had rejected many times the egg plant recipes even before tasting it.

In this aspect, I have a doubt? Shall we acquire a taste for a specific food? And here, my friends!!! My answer is YES!!!! (Hi Hi Hi) and now I have acquired a taste of an egg plant recipe in the form of a Syrian dish (I hope, I wouldn’t hold my nose and frowning my forehead to anymore to the usual egg plant recipes!!!!).

Ingredients 

1) Eggplants /Aubergine/ Brinjal - 3 nos.

2) Garlic Cloves- 2-3 pods

3) Tahina/Tahini - 1 ½ Table spoon (Ground sesame paste) I used readymade paste from the      supermarket .

4) Yogurt – 3 Table spoon.

5) Lemon Juice – 1 table spoon

6) Olive Oil – 1 table spoon- to taste

7) Salt to taste

Method

Remove the head of the eggplants, and make 2-3 horizontal gashes with a knife on the eggplants.

Grill the egg plants for 25 mints or cook the same in microwave for few mints then roast in a skillet with out oil until the skin is almost baked. (For original taste we have to barbeque the egg plant, it is not practical, so grilling will do for an extent.)

In the meantime, mix the Tahina with the lemon juice until it becomes a smooth light consistent paste.

Allow to cool the egg plant, then peel off the skin and take the soft flesh and make sure you don’t take any of the skin. Slightly roast the garlic also in a skillet for few minutes and make a paste. Then add all the ingredients in a blender or use a hand mixer to blend well to get a uniform consistency. Add salt and olive oil to taste.

Enjoy the Eggplant dip with Grilled meats &Arabic breads. You can even use the same as a spread in your sandwiches, chapatti’s etc.

Chembu curry

How to make chembu Curry ( Asthram)

Ingredients

1) Chembu (colocasia) – 4-5 nos. (Chopped)

2) Shallots- 4- 5 nos.

3) Garlic cloves- 2nos.

4) Cumin seeds – 2 pinch

5) Turmeric powder – 1/4 teaspoon

6) Chilly powder – 1 teaspoon

7) Green chilly – 2-3 nos. ( chopped)

8) Grated coconut – 1 cup

9) Thick Tamarind pulp – ½ table spoon

For seasoning

1) Dry Chilly – 1-2 nos.( broken)

2) Mustard seeds – 1 ½ teaspoon

3) Shallots – 2-3 nos( chopped)

4) Curry leaves – As required

5) Oil 1-2 table spoon

Method

Peel off the skin and chop the chembu in to medium sized pieces and washed thoroughly. Then cook the chembu in a thick bottomed vessel with 2 cups of water and cook for about 10 minutes in medium heat. When it becomes soft smash roughly using a thick spatula. Mean while pulse the coconut along with cumin seeds, green chilly, shallots, garlic, chilly powder and turmeric powder. (1-2 times) add this mix in to chembu curry along with tamarind pulp and salt again cook about 2-3 minutes until the raw smell out from the grinded masala.

Do a taste test at this time and adjust the salt accordingly (if you need you can add more water according to your consistency level). Finally do the seasoning and enjoy the curry with hot kanjji.

Egg Roast

Egg Roast

 Ingredients

1) Big Onion – 4

2) Green Chilly – 2-3

3) Garlic – 2 pod.

4) Chilly powder- 1 ½ desert spoon.

5) Turmeric powder- ½ Tea spoon.

6) Pepper powder – 1 Tea spoon.

7) Garam Masala powder- 1 ½ Tea spoon.

8) Curry Leaves- Few

9) Tomato – 2 Small.

10) Egg- 3-4

Method

Chop the big onion (thinly), green chilly, garlic and tomato. Then heat oil in a pan and stir fry the big onion until its turn transparent & slightly brown, then add green chilly & garlic and again stir well then add chilly powder, turmeric powder, pepper powder and Garam Masala & Curry Leaves & stir well , then add chopped tomatoes again Stir well till tomatoes are cooked well. At this point add salt and miz well all ingrediants together and finally add the boiled eggs. You can either cut it in to two or make 2 or 3 cuts on whole boiled eggs, so Masala would get inside.

This goes well with idiyappam, chappathy, bread and puttu.

Independence Day Puttu

 Independence Day Puttu

Ingredients 

1) Rice Flour - As required

2) Freshly grated coconut -2 table spoon.

3) Grated carrot -1 no ( make a paste with little water)

4)  Palak leaves -few( cook the leaves in boiling water for few minutes and make a  paste with little water).

5) Water – 1/2 cup

6) Salt – ½ tsp.

Method

Take rice powder as required and make 3 equal portions out of it, sprinkle normal water and moist the flour ( 1 portion), make the 2nd portion with carrot paste and make the 3rd portion with palak paste .

Take the puttu maker and put some grated coconut in the bottom then fill it up with carrot rice, plain rice and finally palak rice mix....steam it for few mints and keep aside for some mints to cool off ...your Independence Day puttu is ready.

Orange Cake

Falooda

Falooda

 

Falooda is a cold and sweet beverage containing many ingredients. Traditionally it is made by mixing rose syrup (You can substitute the flavor base with mango chocolate, saffron syrup) with vermicelli and basil seeds, jelly pieces and seasonal fruits along with either milk or ice cream/fresh cream.

Faluda is a popular summer drink too

Ingredients For a serving of 2

1) Milk -1 cups (boiled and chilled).

2) Jelly – 4 table spoon.

3) Vermicelli – 4 Table spoon. (Cooked)

4) Ice cream (vanilla) -4 scoops.

5) Rose syrup – 2 tbsp

6) Basil seeds 1 table spoon- (soaked in water for minimum 30 minutes)

7) Pistachios /Almond /nuts (crushed) – For decoration.

Method

Cook the Vermicelli in hot water for 5 minutes and drain all the water and cool it.

Take a serving (preferably tall) glass and add the rose syrup. Slightly glide the glass so that the rose syrup coats everywhere.

Now add the vermicelli on top of the syrup.  Then add the chilled milk and then a layer of soaked basil seeds, chopped fruits and jelly finally add ice cream.

Decorate with chopped nuts and serve it.

Chicken Puffs

Egg Puffs

Sausage Puffs

Sausage Puffs

Ingredients

1) 3 sheets frozen puff pastry

2) Sausage - 03 nos. halved

3) 1 egg, beaten (Optional - I dint use).

Method

Preheat oven to 180 degrees C.

Roll out pastry sheets with sausage pieces according to desired shapes.

Brush tops with egg (optional) then bake in preheated oven for about 2o-25 minutes or until golden brown.

Banana Muffins

Black Forest Cake

Recipe Would Be Updated Soon

Moist Banana Cake

Moist Banana Cake

Moist Banana Cake

1)      1 ½ cups self-raising flour

2)      1 ½ Granulated Sugar

3)      2 Banana’s

4)      2 Eggs

5)      ¼ cup- Water.

6)      1 teaspoon – Baking Powder

7)      ½ Teaspoon – Baking Soda

8)      ½ teaspoon- salt.

9)      1 teaspoon vanilla essence.

10)   180 ml – Milk/buttermilk

11)   1 teaspoon- vinegar.

12)   125 gm. butter.( softened)

Method

Blend the banana with water in a blender. In a separate vessel beat the sugar and eggs. (Add eggs one by one), then add softened butter and vanilla essence and mix well. Then add Milk with vinegar again beat the mixture, finally add the flour to the wet ingredient using a spatula and mix well. (Add baking soda, baking powder & salt in to the flour and sieve well before adding to the wet mixture.)

Preheat oven to 180C. Meanwhile grease the baking tray/ loaf tin using butter and dust some flour over it and keep aside. Pour batter into prepared pan and bake it for 30 to 35 mins at 180° C.

Test by inserting a skewer/toothpick in the middle and it should come out clean. The sides should come away from the pan slightly. Allow cake to cool in the pan for 10-15 minutes. Then turn out onto a wire rack to cool completely.

Turkey pathri

തുർക്കി പത്തിരി

ഈ റംസാൻ രാവിൽ .... ഈ മാഹി സ്പെഷ്യൽ ഒന്ന് പരീക്ഷിച്ച് കൂടെ...?

Turkey Pathiri

Ingredients

For the pathri

1) Wheat flour - 2 cups

2) Water as needed

3) Salt to taste

4) Oil - for frying

For the 1st filling

Use any filling according to your taste . I used vegetables with scrambled egg stir fry.

For 2nd filling

I used potato mash. ( chicken stir fry / beef filling is also good for non -vegetarians)

Method

Mix flour, salt and water togather to make a soft dough like chappathy dough. Make one pathri and place the boiled egg in the center and spread your first filling around the boiled egg ( see my picture- stage 2) then fold the pathiri upward from one side and make a pleat like a sari to close the filling, remove the excess portion from the top (See picture-stage -3)

Then deep fry the pleated dough in oil and set aside, mean while make a bigger chappathy than the previous one and place the fried dough in the centre and pour the next filling around it then close the filling used the pleat method and fry it once again till it attains a crispy golden stage ( if you wish and have patience you can make 2 more layers like this) cut the fried pathri once it is cool using a sharp knife and serve with ketch up or chilli sauce .