Butter Chicken

Ingredients

For marinating

• Chicken   - 500g
• Garam masala powder   -1tsp
• Ginger garlic paste   -1tsp
• Curd   -1tbs
• Kashmiri chilly powder   -1/2tsp
• Corn flour or maida   -a pinch
• Salt -to taste

For masala

• 1. Butter   -2tbs
• 2.Bay leaf   -1
•    Cardamom   -2
•    Cinnamon stick    -1inch piece 
•    Cloves   -2
• 3.Onion   -3
•    Salt   -to taste
•    Ginger garlic paste   -1tbs
•    Kashmiri chilly powder   -2tsp
•    Green chilly   -2(remove the seeds)
•    Tomatto   -3sliced
• 4.Sugar   -1/2tsp
•    Kasurimethi   -1tsp
•    Cashew   -10
•    Fresh cream   -1/2 cup

 

Method

    Marinate the chicken and keep aside for 1-2 hour.In a pressure cooker,saute the 2nd ingredients in butter.Sautethe 3rd ingredients throughly.Close the cooker and coo for 15 minutes.Remove 2nd ingredients and blend the remaining.Drain this and add sugar and kasurimethi.Also add grinded cashew in this.Fry the chicken and pour this gravy in it.Finally,add fresh cream and cook for 5 minutes.Garnish with fresh cream and coriander leaves.

 

 

 

 

 

         
 

Pista Short Cake Trifles

 

The Pista Short Cake Trifles is a trifle that is made just for kids. Kids enjoy these kind of things that are a mixture of jelly, pista cake, vanilla pudding and strawberry cream.

 

 

 

For first layer

Ingredients

• Strawberry jelly -  1p

For second layer(Pista cake)

Ingredients

• Egg - 3
• Sugar  - 5tbs
• Plain flour(maida) -  6tbs
• Baking powder -  3/4tsp
• Pista essence -  1tsp
• Ghee -  1tbs

Method

In a bowl add egg and sugar beat with an egg beeter till it becomes a fluffy. Then add flour+baking powder and pista essence mix this well using a spoon. Grease a non-stick pan with ghee. Pour this batter and keep in a low flame for about 10-12 minutes. Pista cake is ready.





For moistening

Ingredients

• Milk  - 1cup
• milkmaid  - 1/4tin

 

For third layer

 

Ingredients

• Milk -  3cup
• Milk maid -  1/2tin
• Sugar -  as required
• China grass -  10g
• Vanilla essence -  2-3 drops

 

Method

Boil the milk with sugar and milk maid. Add the melted china grass and mix well. Switch off the flame add vanilla essence.

 

For decoration

• Hershey's strawberry syrup -  5tbs+3tbs
• Whipping powder -  100g
• Milk -  4tbs
• Nuts -

 

 

 

 

Layering

 

In a glass,firstly pour the strawbery jelly (make the jelly as directed in the packet). For the second layer cut the pista cake and spread on top of the jelly layer. For moistening the pista cake, mix 1 cup milk and 1/4 tin milk maid. Pour this mixture on top of the pista cake then pour the third layer on top of the pista cake. Finally, decorate with crushed pista cake. Pour some strawberry syrup and on top of that you can make the cream by beating whipping powder,3tbs strawberry syrup and milk. You can also garnish it with nuts.

 

Fish Masala

Ingredients

• Fish (Avoli/Pomfret) - 4 piece (fried)
• Onion - 3 nos
• Tomato - 1
• Green chilly -2 nos
• Ginger garlic paste - 1 tsp
• Turmeric powder - 1/4 tsp
• Kashmiri red chilly powder - 1/2 tsp
• Coriander powder - 1/4 tsp
• Tomato sauce - 1 tbs
• Soya sauce - 1 tsp
• Vinegar - 1 tsp
• Garam masala powder - 1/2 tsp
• Salt - 
• Oil - 

Method

Heat oil in a pan. Saute the onion till it becomes translucent. Then add ginger garlic, tomato and saute for another 5 minutes. Now add all the masalas one by one and mix well. Add vinegar, tomato sauce and soya sauce. Pour half cup of water into it and cook on a low flame till the gravy becomes little thick. Finally, add garam masala and coriander leaves. Switch off the flame and place the fried fish over the gravy and serve it hot.

Saucy Chicken

Ingredients

• 1. Chicken - 500 g
• 2. Red chilly powder - 3 tbs
•     Ginger garlic paste - 2 tbs
•     Salt - 
•     Green chilly - 1
•     Coconut oil - 1/4 cup
•     Curry leaves - 5 sprig
• 3. Tomato sauce - 5 tbs

Method

Marinate the chicken with the second ingredients. Cook this in a non-stick pan on a low flame. When the chicken is almost done, add tomato sauce to it and mix it well. Keep it on a low flame for about 5 minutes. Switch off the flame and serve it hot.
It goes well with arabic rice or naan.

Arabic Rice

Ingredients

• Chicken - 500 g
• Red chilly powder - 2 tbs
• Turmeric powder - 1/4 tsp
• Garam masala powder - 1/2 tsp
• Coconut oil - 5 tbs
• Salt - to taste

Method

In a deep non-stick pan, cook the chicken with the rest of the ingredients. Keep it on a low flame. Take the chicken pieces and deep fry it. Keep the chicken stock aside to make gravy.

For chicken stock gravy

Ingredients

• Onion - 4 medium (finely chopped)
• Green chilly - 2
• Red chilly powder - 1/4 tsp
• Coriander powder - 1/4 tsp
• Tomato sauce - 5 tbs
• Coriander leaves - finely chopped

Method

Heat oil in a vessel and saute the chopped onions very well. Add green chilly, coriander powder and red chilly powder and saute again on a low flame. Add the chicken stock, tomato sauce and keep it on a low flame till it becomes thick stirring occasionally. Finally, add the coriander leaves.

For rice

Ingredients

• Basmati rice - 3 cup
• Water - 4.5 cup
• Ghee - 2 tbs
• Salt - to taste

Method

In a deep non-stick pan, boil water and add ghee and salt to it. Then add the basmati rice and cook till it done well.

For salad

Ingredients

• Tomato - 3 nos
• Cucumber - 1 medium
• Coriander leaves - 1/2 cup
• Lemon juice - 1
• Pepper powder - 1/2 tsp
• Salt - to taste

Method

Cut the tomato and cucumber into small cubes. Then add the rest of the ingredients and mix it well.

For serving

In a serving dish, spread the rice as the first layer. Spread the chicken stock gravy over it as the second layer. Then spread the salad over the gravy evenly. Finally, place the chicken on top of the salad and serve. 

Liver Varattiyath

Ingredients

• Liver - 1/2 kg
• Onion - 2 (finely chopped)
• Green chilly - 4 (slitted)
• Ginger garlic paste - 1 tbs
• Turmeric powder - 1/4 tsp
• Red chilly powder - 1/2 tbs
• Coriander powder - 1.5 tbs
• Garam masala powder - 1/2 tsp
• Salt - 
• Ghee - 1 tbs
• Curry leaves - 2 string
• Coriander leaves - for garnishing

Method

Cut the liver into small pieces. In a pressure cooker, add all the ingredients except ghee, garam masala powder and curry leaves. Mix the rest well and add 1/4 cup of water and cook it until 2 whistle blows. After that keep it on a low flame for another 15 minutes. In a kadai, add ghee and curry leaves. Then pour the liver mixture into it and cook it on a medium flame till the water evaporates. Switch off the flame and add garam masala to it and mix well. Garnish it with coriander leaves.

Muttapathil

Ingredients

• Raw rice - 2 cup
• Egg - 2 nos
• Water - 
• Salt - to taste

Method

Boil the water and when it comes to boiling point, switch off the flame and soak the raw rice. The rice should only be partially done. Be careful not to fully cook the rice. In a blender, blend the rice, egg, water and salt till it becomes a smooth batter. It should be like dosa batter. Heat a flat pan and pour one ladle batter onto it. Don't spread the batter. Keep it till holes form on the top side. Don't smear oil on top of it. Flip and cook for a minute. Remove it from the pan and spread ghee. Wipe the pan with a tissue after each muttapathil is made. 

Chocolate Cake

Ingredients

• Egg - 4 nos
• Sugar - 1 cup
• Baking powder - 2 pinches
• Cocoa powder - 3 tbs
• Oil - 1 cup
• Maida - 1 cup
• Vanilla essence - 2 or 3 drops

For decoration

• Cooking chocolate (dark) - 50 g
• Butter - 2 tsp
• Milk - 1/4 cup

Method

Beat the egg , sugar and baking powder with an electric beater. When it is combined well, add oil and beat again. Then add cocoa powder and beat it well. Add rest of the ingredients and combine all of them well. Then add flour and mix it slowly. Grease a non-stick deep pan and pour this mixture into it and keep it on a low flame for about 20 to 30 minutes.

For decoration

Double boil the dark chocolate. When it is completely melted, add butter and milk to it and mix it well. Pour this over the cake and let it cool.

Pineapple Pachadi

Ingredients

• Pineapple - 1 cup
• Green chilly - 3 nos
• Salt - to taste
• Grated coconut - 1/2 cup
• Cumin seeds - 1/2 tsp
• Shallot - 1 
• Mustard seeds - 1/2 tsp
• Curd/Yoghurt - 1/2 cup

For seasoning

Ingredients

• Coconut oil - 2 tbsp
• Mustard seeds - 1/4 tsp
• Dried red chilly - 2 slits
• Curry leaves - 2 sprigs

Method

1. Remove the skin of pineapple and chop it into small pieces.
2. Cook pineapple with green chilly and salt.
3. Grind grated coconut and cumin seeds into smooth paste and finally add mustard seeds and shallot and grind for another 2-3 seconds.
4. Add coconut paste to the cooked pineapple along with curd and mix it well.
5. Finally, season it with mustard seeds, curry leaves and dried red chilly.

Kurukku Kalan

Ingredients

• Raw banana/ Plantain - 1 small
• Yam - 1/2 cup
• Turmeric powder - 1/4 tsp
• Red chilly powder - 1/2 tsp
• Grated coconut - 1/2 cup
• Green chilly - 5 nos
• Cumin seeds - 1/4 tsp
• Curd - 1/2 cup
• Fenugreek powder - 2 pinch
• Salt - to taste

For seasoning

Ingredients

• Curry leaves - 1 sprig
• Mustard seeds - 1/4 tsp
• Coconut oil - 2 tbs
• Dry red chilly - 3

Method

Peel and cut the raw banana and yam into small pieces. Pressure cook the vegetables along with water, red chilly powder, turmeric powder and salt. Add curd to the cooked vegetables. Keep it on a low flame and stir continuously for about 2-3 minutes, Grind the grated coconut, cumin and green chilly into a smooth paste and add this into the vegetable curd mixture and cook for about another 2-3 minutes, Add the fenugreek powder to it. Finally, splutter the mustard seeds, dry red chilly and curry leaves and mix it well. Close the lid and cook for about 5 minutes.

Rasam

(Serving - 3 to 4 cups)

Ingredients

• 1. Coriander seeds - 2 tsp
•     Cumin seeds - 2 pinch
•     Green chilly - 1
•     Shallot - 5 or 6 nos
•     Garlic - 4 cloves
•     Ginger - 1 inch piece
• 2. Tomato - 1 medium
•     Curry leaves - 2 sprig
•     Salt - to taste
• 3. Mustard seeds - 1/4 tsp
•     Tamarind - 1 (lemon sized) + 1/2 cup water
•     Water - 2 cups
•     Turmeric powder- 1/4 tsp
•     Pepper powder - 1 tsp
•     Hing - 2 pinch
• 4. Coriander leaves - 2 tsp (chopped)

Method

1. Soak the tamarind in 1/2 cup of water and then squeeze the pulp out. Strain and keep it aside.
2. In a grinder, grind the 1st ingredients coarsely.
3. Heat oil in a pan and crackle the mustard seeds. Add the curry leaves and the grounded shallot mixture. Stir it for a minute. Then add chopped tomato and saute till the tomato becomes mashy. Add turmeric powder and hing. Stir and then add tamarind pulp, water and salt. Let the rasam come to a gentle boil. Switch off the flame and coriander leaves. Close the lid and keep it for 5 minutes. Serve it hot.

Vendakka (Okra) Moru Curry

Ingredients

• 1. Ladies' finger (Okra) - 10 nos (chopped)
• 2. Grated coconut - 1/2 cup
•     Curd - 2 tbsp
•     Onion - small piece
•     Green chilly - 2 nos
•     Turmeric powder - 1/4 tsp
•     Cooked rice - 1 tsp

For seasoning

Ingredients

• Coconut oil - 1 tbsp
• Mustard seeds - 1/4 tsp
• Curry leaves - 1 sprig

Method

In a pan, heat oil and fry the ladies' finger. Grind the second ingredients into a smooth paste. Cook this mixture and add the fried ladies' finger when it starts boiling. Switch off the flame. Don't boil it for too long. In a kadai, heat oil and add the mustard seeds and curry leaves. Pour this into the vendakka moru curry.

Bitter Gourd Fry

Ingredients

• Bitter gourd - 1 no
• Kashmiri red chilly powder - 1 tbsp
• Turmeric powder - 1/2 tsp
• Salt - to taste
• Coconut oil - 

Method

Slice the bitter gourd into thin circles. Discard seeds if any. Add red chilly, turmeric powder and salt to the bitter gourd and mix well. Heat a fry pan and add oil to it. Now, fry the bitter gourd stirring occasionally. Keep frying till the bitter gourd turns dark brown.

Mezhukkupuratti

Ingredients

• String beans - 1 cup (1/2 inch pieces)
• Shallot - 8-10 nos
• Dried red chilly - 5 nos
• Curry leaves - 2 sprig
• Coconut oil - 4 tbsp
• Turmeric powder - a pinch
• Red chilly powder - 1/4 tsp
• Salt - to taste

Method

Grind shallot and dried red chilly coarsely and keep it aside. Heat coconut oil and add the curry leaves and also add the grounded shallot mixture. Mix it well and add the string beans to it. Stir for 5 minutes and add turmeric powder, red chilly powder and salt. Close the lid and cook on a low flame without adding water. Stir occasionally (be careful not to burn it).

Sambar

Ingredients

• 1. Dal - 1/2 cup
• 2. Onion - 1 big
•     Tomato - 1 medium
•     Green chilly - 3 nos
•     Potato - 1 medium
•     Carrot - 1 medium
•     Beans - 5 nos
•     Drumstick - 2 nos
• 3. Ladies' finger (Okra) - 5 nos
•     Eggplant (brinjal) - 2 medium
• 4. Tamarind pulp - 2 tbs
• 5. Red chilly powder - 1 tbs
• 6. Turmeric powder - 1/4 tsp
• 7. Sambar powder - 1 tbs + 1 tbs
•     Shallot - 5-6 nos
•     Garlic - 5-6 cloves
•     Mustard seeds - 1/4 tsp
•     Cumin seeds - 1/4 tsp
•     Hing - 1/4 tsp
•     Curry leaves - 2 sprig

Method

Pressure cook the dal until 4 whistle blows. Mash the dal nicely with a wooden spoon and keep it aside. In a pressure cooker, add all the sliced vegetables from the ingredients along with tamarind pulp, red chilly powder, turmeric powder, sambar powder (1 tbs) until 1 whistle blows. Now add the dal and mix it well. In a pan, fry the ladies' finger and eggplant till they become golden brown. Add all this into the cooked vegetables.

For seasoning

Method

Heat oil in a kadai and splutter the mustard seeds. Then add cumin seeds, crushed garlic, sliced shallots, curry leaves and hing. Saute till you get a nice aroma. Pour this into the cooked vegetables and mix it well. Keep it on a low flame for 5 minutes.

Chilly Bitter Gourd

Ingredients

• Bitter gourd -  1 small
• Tamarind - the size of a small lemon
• Red chilly powder - 2 tsp (kashmiri)
• Turmeric powder - 1/4 tsp
• Salt - to taste

For seasoning

Ingredients

• Coconut oil - 3 tbsp
• Mustard seeds - 1/4 tsp
• Garlic - 3 cloves
• Sugar/Jaggery - 1/2 tsp / 2 inch piece

Method

1. Cook the bitter gourd in the tamarind extract. Also add turmeric powder, red chilly powder and salt. Cook this for about 10 minutes till the water disappears and the gravy becomes thick.
2. Heat the coconut oil in a pan and splutter the mustard seeds. Then add curry leaves and crushed garlic to it.
3. Add this to the bitter gourd gravy.
4. Add the jaggery and keep it on a low flame. Mix it well and switch off the flame.

Papaya Pachadi

Ingredients

• Papaya - 1 medium
• Green chilly - 3 nos
• Salt - to taste
• Grated coconut - 1/2 cup
• Cumin seeds - 1/2 tsp
• Shallot - 1 
• Mustard seeds - 1/2 tsp
• Curd/Yoghurt - 1/2 cup

For seasoning

Ingredients

• Coconut oil - 2 tbsp
• Mustard seeds - 1/4 tsp
• Dried red chilly - 2 slits
• Curry leaves - 2 sprigs

Method

1. Remove the skin of papaya and chop it into small pieces.
2. Cook papaya with green chilly and salt.
3. Grind grated coconut and cumin seeds into smooth paste and finally add mustard seeds and shallot and grind for another 2-3 seconds.
4. Add coconut paste to the cooked papaya along with curd and mix it well.
5. Finally, season it with mustard seeds, curry leaves and dried red chilly.

Aviyal

Ingredients

• Carrot - 1 (medium)
• Raw banana - 1 (medium)
• Drumstick - 1 
• Yam - 150 gm
• Green beans - 4 nos
• Ash gourd - 150 gm
• Green chilly - 3
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Grated coconut - 3/4 cup
• Cumin seeds - 1/2 tsp
• Turmeric powder - a pinch
• Curd - 1/2 cup
• Coconut oil - 4 tbsp
• Curry leaves - 2 sprigs

Method

1. Wash the vegetables very well. Peel and cut it into 2 inch (lengthwise) pieces.
2. Slice the green chilly (lengthwise).
3. Cook the vegetables in a covered vessel by adding green chilly, water, salt and turmeric powder on a low flame till it is tinder and dry (be careful not to overcook it and also take care to prevent it from burning).
4. Grind the grated coconut and cumin seeds by adding little water into a coarse paste.
5. Add the grounded paste into the cooked vegetables and combine it well.
6. Heat it on a low flame for about 3 minutes.
7. Add curd and mix it well. Switch off the flame. Pour the coconut oil and add curry leaves to it.

Koottukari

Ingredients

• Kadala (black chickpeas) - 1/2 cup
• Yam (chena) - 1/2 cup
• Raw green banana - 1/2 cup
• Turmeric powder - 1/4 tsp
• Pepper powder - 1 tbsp
• Salt - to taste
• Grated coconut - 3/4 cup
• Cumin seeds - a pinch
• Whole pepper - 5 or 6

For Seasoning

Ingredients

• Coconut oil - 2 tbsp
• Mustard seeds - 1/4 tsp
• Curry leaves - 2 sprig
• Coconut pieces - 1/4 cup
• Dried red chilly - 3

Method

1. Soak black chickpeas overnight.
2. Pressure cook adding enough water, yam and raw banana.
3.  Mash the yam and raw banana with a spoon.
4. Grind the grated coconut, cumin seeds and the whole pepper. Add this paste in the cooked chickpeas.
5. Heat coconut oil in a kadai. 

Splutter the mustard seeds and add the coconut pieces to it. Saute it till the coconut pieces turn light brown. Then add dried red chilly and curry leaves to it.