YumYum!

Rasamalai

2011-10-23T17:24:00.000-07:00

Ingredients:
15oz-skim milk ricotta cheese.
1/2cups-sugar

Ingredients for the Syrup:
4cups-milk ( I used 2% milk)
½cup-half and half(you dont have to use this if you are using whole milk)
½tsp-cardamom powder
3/4cup-sugar
1tsp-Rose water.
2-3strands-saffron (optional)
Almonds/pistachio (chopped into small pieces for garnishing)

Pre-heat oven to 350F.
1.Open the lid of the ricotta cheese. Then fold a couple of paper towels.Then flip the container of ricotta onto this, so that all the extra water drains out. Leave the ricotta like this for thirty minutes.

2.In a bowl, mix the ricotta cheese and sugar well.
3.Take a cupcake baking pan (you don't have to only use the cupcake kind; you can use whatever shape you'd like) grease it and then spread the ricotta-sugar mixture onto it so that it is about ½ inch thick.

4.Bake it for 40- 45 minutes until it turns pale brown on the top. You can also stick a knife in the middle to see if its cooked; if it comes out clean, it's ready.

5.Keep a close watch while baking and make sure it does not brown. If it does, the ricotta part will not taste good.

To make the Syrup:

1.Boil the milk and add the sugar, saffron, half and half, and cardomom powder. keep the flame low, stirring so that it does not stick to the bottom of the pan.

2.Let the milk thicken a bit.

3.Once it has cooled down, add the pieces of baked ricotta, rose water, and almond pieces to the prepared milk

4.Keep it in the refrigerator for 4 hours before serving. Serve chilled!

Note: If you really want that rich taste with yeallow color i would recommend to use whole milk and whole ricotta cheese.

Tandoori Chicken

2011-10-11T17:07:00.001-07:00

Ingredients
4- chicken quarters
1- tsp both- fresh ginger and garlic paste
1- lime (juice and zest)
½ - cup plain yogurt
2- tsp hot chili powder or to taste
1- tsp-coriander powder
1- tsp- black pepper powder
1- tsp ground cumin
1- tsp- garam masala
½ -tsp salt
½- tsp ghee/oil or butter

Method:
1•Make shallow diagonal slashes in the chicken pieces and keep aside.
2•Mix the all the ingredients with yoghurt and make a smooth paste.
3•Smear this paste all over the chicken pieces, making sure that it is rubbed well into the slashes and that the pieces are well coated.
cover and Refrigerate for 12-18 hours.
4•Preheat your grill on medium. Put the chicken on it and quickly sear (sealing in juices) on both sides. Now allow it to turn brown on both sides, brushing cooking oil on as necessary. Once browned, reduce heat and cover the grill. Cook till the chicken is tender. Do not overcook or the chicken will dry out.
5•If you don't have a grill you can also broil the chicken. Preheat your oven. While it is heating, line a baking tray with foil and spray the foil with cooking spray or smear it with cooking oil. Lay the pieces on the foil and drizzle lightly with cooking oil.
6•Broil for approximately 30 minutes, then turn pieces over and bake for another 10 minutes. Test chicken to see if cooked.
7•serve with lime and chat masala if you would like.

Oats Chappathi/ Indian Bread

2011-10-02T09:20:00.000-07:00

Ingredients:
11/2 cup- Quaker oats
11/2 cup- Wheat flour
2tsp -olive oil
salt to taste
Hot Water to knead with

Method:
1.Mix wheat flour, oats, salt, and oil. Add water slowly in small amounts and knead it into a soft dough. If you have a food processor you can add everything together to make the dough.
2.Allow the dough to stand covered for at least 20 minutes.
3.When you are ready to make chapathi, divide the dough into lemon-sized balls. Dip the round balls into flour and roll the balls into circles with a rolling pin.
4.In a pan, cook the chapathi on both sides by adding a very few drops of oil.

If you want to make square shaped parotha-chapathi:
1.Divide the dough into balls that are a bit bigger than the ones you would use to make the round chapathis.
2.Dip the round balls into flour and roll them out into 6” circular discs.
3.Brush the chapathi facing you lightly with oil.
4.Now we need to fold the chapathi.
Follow the picture.

1.Fold one side of the disc towards the centre.
2. Fold the other side over the folded side.
3. Bring the right side towards the centre.
4.Fold the left side over the right side to form a square.
5.Roll on all four sides, keeping the square shape.

Variations:
You can also add methi leaves, cumin, minced onion, green chillies, curry leaves, or red chilly powder to this while you make the dough.

Apple Pickle

2011-09-16T18:37:00.000-07:00

Ingredients:
1 lb green apples with skin, thinly chopped (clean and wipe dry before you chop up the apples)

For dry masala
1/2 tsp-cumin
1/2 tsp- mustard
1/2 tsp- Fenugreek seeds

For wet masala
1/2 tsp- mustard seeds
1/2 tsp- cumin
1/2 tsp- fenugreek seeds
1 tsp - thinly sliced ginger
5,6 nos- minced green chillies
2 tbsp or to taste- Red chilly powder
1 tsp- Turmeric powder
1/2 tsp-Hing or asafetida powder
1 cup -vinegar
1/2 cup- sesame oil
A couple of curry leaves
1/2 tsp-sugar
Salt to taste

First step
Heat the pan on a medium heat. Add the first three ingredients, the cumin, mustard, and fenugreek seeds, and roast until they splutter. Let it cool for a couple of minutes. Grind them into a coarse form and keep it aside.

Second step
Heat a pan on a medium flame and add sesame oil. splutter the mustard,cumin, and fenugreek seeds.
Add the curry leaves, ginger and green chillies. Keep it on a very low flame.
Then slowly add the red chilly powder, turmeric powder, and asafetida powder. Stir well.
Then add the apples, salt, sugar, vinegar, and the dry masala that we already made. Saute very well and make sure the apple pieces are well coated with masala. Keep stirring for a couple of minutes on a low flame until the apple softens.

Step-3
Store in an airtight jar. Mix the pickle every other day. The pickle will be ready to eat within a week’s time.

Sardine Mappas

2011-09-13T17:50:00.000-07:00

Ingredients:
Sardines -1lb
Sesame seeds-1/2 tsp
Pearl onion(small chopped) - ½ cup
Tomato(medium sliced) - 1 cup
Ginger (small chopped) - 1/2 tsp
Garlic(small chopped) - 1/2 tsp
Green chilly-5 or to taste
Red chilly powder-1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - ¼ tsp
vinegar- 1tsp (optiona)
Pepper powder - 1 tsp or to taste
Fenugreek powder(optional) - 1/4tsp
Thin coconut milk - 1 ½ cup
Thick coconut milk - ½ cup
Curry leaves - 1 spring
coconut oil - 2 tabs
Salt - to taste

For garnishing-
Thinly sliced pearl onions-2tsp
Curry leaves-
Oil -1tsp

Method
1.Clean fish and marinate with a little of turmeric,black pepper and salt, and keep it aside

2.In a hot pan, pour coconut oil and splutter the mustard. Then add the minced ginger, garlic, and curry leaves and saute for a minute.

3.Add shallots and fry till they become golden brown

4.Add coriander powder,pepper,red chilly powder,fenugreek powder and turmeric. Saute until the oil separates, and then add tomatoes. Let the tomatoes get completely cooked.
5.Pour in the thin coconut milk and allow it to boil for 10 minutes on a low flame.

6.Then add the sardines. cover and cook on medium heat.When the fish is almost cooked, add vinegar.
7.Finally, add the thick coconut milk and take it off the heat after a minute, just before it starts to boil.

For garnishing:-
Fry minced onion and curry leaves until they turn brown and sprinkle this on top of the mappas. Sardine Mappas is now ready to serve!!

Kalakki Chuttappam

2011-09-11T18:30:00.000-07:00

Ingredients:
3cups-rice flour
1tsp-minced ginger
1medium -minced onion
2,3-minced green chillies
1cup-fresh shreaded coconut
1-egg
a couple of curry leaves
salt to taste

Method:
1.Mix together the rice flour, chopped onions, minced chillies, minced ginger,coconut, curry leaves and salt.

2.Stir well to form a thick batter. The consistency should be similar to idali batter

3.pray a wok with nonstick oil.(I would recommend cast iron or indolium wok)

4.keep the flame very low.

5.add 1/2 tsp oil to the wok

6.pour one full ladle batter and spread slightly with the back of the ladle from the center to the sides of the pan. it should be thick about 2-3 cms and circular shape.

7. When the base is golden brown,turn the side and Pour 1/2 teaspoon of oil around the edges. cook until they get brown spots.

8. serve with coconut chammandi or pickle

Soya Chunk Curry.

2009-10-28T11:15:00.000-07:00

http://www.youtube.com/watch?v=e_8UiSXaXpM

Ingredients

1 pkt-soya chunks,or veggie nuggets
1 large- onion thinly sliced
1 tsp- garlic crushed
1 tsp -ginger crushed
1 large- tomato diced
1 small- capsicum diced
1 cup- potato diced
To taste- red chilly powder
1/2 tsp-turmeric powder
1/2 tsp -Cumin-
1 tsp-coriander powder
1 tsp -garam masala
1 tsp- lime juice
2 tbsp-oil
1 cup -cilantro chopped
salt to taste

Method
Cook the veggie nuggets according to the package directions.

Heat some oil in a vessel, when hot, add garam masala, red chilly powder ,turmeric,salt and the soya chunks. Keep the flame low.
saute for 6 minutes or until the soya chunks become light brown.
Then add the capsicum. Saute until the capsicum become soft. Keep this soya chunk aside.

For making gravy.
Pour some oil into a heated pan and splutter the cumin seeds.
Then add the onion,ginger and garlic. Mix well until the onion turns light brown.
Add the red chilly powder,turmeric and the coriander powder. Mix well.
Add the tomato. Mix well .
Add salt, garam masala and salt. Saute well
Add soya chunks into this gravy.
Pour some water and the lime juice according to your consistency.
Cover with a lid and cook another 20 minutes.
Garnish with cilantro and serve hot!

Kannoor Dosa

2009-10-26T11:45:00.000-07:00

Ingredients

2 cups long grain rice or brown rice
1 cup shredded coconut
1 cup cooked rice
¾ tsp cumin seeds
1 tsp Aniseeds
A couple of shallots
Salt to taste
About 5 tsp Oil

Method
Wash well and soak the rice . Allow to soak for at least 4 hours. Grind the rice,coconut,cooked rice,cumin seeds,and shallots. Grind it until you get a smooth batter. Add water while grinding to get a consistency slightly thicker than pancake batter or normal dosa batter. unlike the normal dosa, you don't have to keep it for fermentation. You can use make dosa right after you grind it.
Using a ladle, pour about couple of tbsp into the center of the pan. Quickly spread it in a circular motion using the back of the ladle (starting from the center and moving out) until you have made a thin circle. Drizzle ¼ tsp of oil around it and allow it to fry on a med heat for about 30 seconds. When the bottom is golden brown, flip it over and allow to fry for about 10 seconds. Your crispy dosa is now ready.

Enjoy with your favorite curry!!

Tindura or Kovakka curry

2009-10-24T08:36:00.000-07:00

http://www.youtube.com/watch?v=CyCKhyxiQj0

Ingredients

2 cups tidura or kovakka
½ cup or to taste green mangoes or tamarind
1 medium onion thinly sliced
To taste green chillies
¾ tsp cumin powder
1 ½ tsp coriander powder
1/2 tsp turmeric powder
1½ cup coconut milk
1 tbsp oil
½ tsp mustard seeds
3 whole red chillies
A few curry leaves
To taste salt

Method

POUR some oil in a heated pan and add the kovakka, onion and the green chilles.
ADD the salt and saute until it turns light brown.
ADD approximately 2 cups of water and the green mangoes. Stir well.
ADD cumin powder, coriander powder, and turmeric powder. Cover with a lid and let it cook until the vegetables are tender.
ADD the coconut milk. Let it boil for another 5 minutes.
SPLUTTER the mustard seeds in some oil. Add red chillies and curry leaves. Pour this seasoning over the curry.

Malabar Chicken/ Lamb/ Mutton Biriyani

2009-05-12T11:08:00.000-07:00

http://www.youtube.com/watch?v=ofHoDg4-4cU&feature=channel_page
Serve-4

Ingredients

For chicken masala
3 pounds-Chicken,mutton or lamb.
4 big-Thinly sliced onion
2 or 3 no-Diced tomatoes
6-10(or to taste)-Green chillies
aprox-2 tbsp -crushed ginger
or aprox 2 tbsp – crushed garlic
2 tsp-Garam masala powder
3/4 tsp-Turmeric powder
1 tsp-Coriander powder
1 cup-Plain yogurt
2 Handfuls - Mint and CilantroChopped ½ cup
Lemon Juice ( Lemon juice of 2 lemon)
To taste-Salt
1 tbsp-Oil

Method
Add Onion,ginger ,garlic and green chillies in to a food processor. Give a pulse to make it into a coarse paste.
Heat the ghee or oil in a heavy bottom pan. Add sliced onion and saute until its transparent.
Then add ginger ,garlic and green chilly mixture. Saute until its aroma comes out.
Add Coriander powder and turmeric powder. Saute for another 5 minutes.
Add tomatoes . Stir well
Add salt, lemon juice, yogurt, mint and cilantro. .Check the taste and add salt if needed.Now you can add the chicken and garam masala. Cook on medium low heat for another 30 minutes till the masala get cooked and everything comes together .Now your masala is ready

For the rice

3 cupsBasmathi rice

1 tsp -garam masala

2 tbspGhee or oil

app 5 cups -Boiling water

To tasteSalt

Mehtod
Boil 6 cups of water.
Heat the ghee or oil . Add rice into the oil and saute until the rice turn opaque on very low flame.
Add salt and boiling water and stir well. Let the whole ice mix come to a boil and then lower the heat to medium and cover it.
Cook until the rice become soft.

Garnishing

1 no-Thinly sliced onion
Couple of -Cashews
Couple of -Raisins
Food color(red)-Optional
2 tsp oil or Ghee

Method
Pour oil in a pan and add the onion cashews and raisins. Fry until its dark brown.
Pineapple essence( should be dilute with 1 tbsp of water)
Preheat the oven at 350 degrees.

Baking
In a ovenproof pan, Spread a little of the Chicken masala on bottom. Then spread the cooked rice over the chicken masala. Continue the same steps until you finish your rice and masala. Sprinkle pineapple essence and food color over it .
Then add a little bit of fried onion , cashew and raisins.
Cover the pan with aluminium foil.
Bake this for 30 minutes or until the steam comes out.

Aviyal (Mixed Vegetables In Coconut)

2009-04-24T05:44:00.000-07:00

http://www.youtube.com/watch?v=J9wJ0dbKNJk

Serve-4

Ingredients-

For cooking the vegetables

3,4 cups- Mixed vegetables. (You can use green plantain,elephant yam,carrots,drumsticks,potatoes,snake guard,beans,pumpkin etc...)

3/4 tsp-Turmeric powder

1 tsp - Oil

A few- Green chillies

A few -Curry leaves

To taste-Salt

For coconut mixture

1 cup- Fresh coconut

3/4 tsp-Cumin

4- Pearl onions or a few pieces of red onions

1 cup- Plain yogurt (you can also use 1/2 cup yogurt and 1/2 cup sour creme)

Seasoning

1 tsp -Coconut oil

A few- Curry leaves.

Method
1. Cut all the vegetables lengthwise of "1 thickness.
2. Cook the vegetables with 1/2 cup water,salt,turmeric,green chillies, curry leaves and oil.
3.Grind together the coconut ,cumin,green chillies,onion. Use a little bit of water to grind easily.ou can also use yogurt instead of water
4. Make a coarse form. Do not make a paste.
5. Once the vegetables are cooked ,add the ground paste and yogurt.
6. Mix well and make sure all the vegetables are coated with coconut mixture.
7. Cook for a minute until it is heated all the way through. Turn off the stove and remove from heat.
8. Season with 1 tsp coconut oil and curry leaves.
9. Serve hot with rice.

Masala Dosa

2009-04-20T08:35:00.000-07:00

http://www.youtube.com/watch?v=hXzO6O5a3O8&feature=channel_page

You need-

1. Onion Chutney- http://trynewfood.blogspot.com/2009/04/onion-chutney-or-chammandi.html

2. Dosa batter-http://trynewfood.blogspot.com/2009/04/dosa.html

3. Potato masala.

For Potato masala.
2 cups-Potato dice.
¼ tsp -Turmeric powder
To taste-Salt
For Seasoning
1/2 tsp-Mustard seeds
1tsp -Urudu dal
1 tsp-Gringer, crushed
1 medium-Onion thinly sliced
To taste-Green chillies chopped
A few -Curry leaves and cilantro chopped.
2 tsp-Oil

Method
1. Boil the potatoes with salt and turmeric.
2. Keep it aside to seasone it.
3. Pour some oil in a pan. Splutter the mustard seeds.
4. Add Urudu dal. Let it turns brown
5. Add the onion,green chillies, curry leaves and the ginger.
6. Saute until its translucent.
7. Sprinkle some cilantro leaves.

For making masala dosa

Spread approximately 1 tbsp of chutney evenly all over the dosa
Place 2 tbsp of poatato masala in the center. Fold the left third over the center and then the right side over the left.
Your Masala dosa is ready.

Onion Chutney or Chammandi

2009-04-20T08:26:00.000-07:00

http://www.youtube.com/watch?v=LfbAHTReJGQ
Seves-2
Ingredients
10 nos/ 1 large-Pearl onions/ onion
1 tsp or to tase-Tamarind
2 or 3-Whole red chillies
1 tbsp-Coconut oil/any oil
To taste-Salt

Method
1.If you are using onion, cut them in to dices.
2.Heat the oil in a pan or a kadai. Pour some oil.
3.Add pearl onion or onion and red chillies in to the pan and saute for 2 minutes.
4.Grind this mixture along with salt and tamarind. If you want you can also use a little of water for grinding easier. Do not put a lot of water. This chutney has to be very thick.
5.You can grind to paste form or coarse form according to your preference.

Dosa

2009-04-20T08:19:00.000-07:00

Seves- 6
Ingredients
3 cups-Long grain rice
1 cup-Urudu dal
¼ cup-Parboiled rice
1 tsp-Methi seeds (Fenugreek seeds)

Method
1. Wash the rice,urudu dal and fenugreek seeds .Allow to soak them for min.6 hours.
After they soaked well, drain all the water from the rice.
2. Put this rice, urudu dal and fenugreek into a blender and make a smooth slightly grainy paste.
3. Add a little water to grind easier. The consistency of th batter should be thick( thicker than waffle batter). So be careful while you adding the water.
4. Pour this paste into a large bowl. Note-Do not add salt this time.
5. Keep the dosa batter aside in a warm dark spot covered for 12 hours for fermentation. During cold winters , You can leave the batter overnight in an oven with the light turned on.
6.When the batter is fermented, you can see the batter risen to about twice its level. (Don't forget to use a big bowl for fermentation.)
7.When the batter is fermented , you will see some bubbles.
8.Stir well and add some salt.
9. Heat a large nonstick pan. Spray a very slightly coat with pam or any oil.
10.Take several large tablespoons of the batter into the center of the pan and suing the back or the spoon, spiral the mixture out to the edge of the pan and place on a medium heat.
Drizzle ½ tsp ghee or oil around it and allow it to fry on med heat until its back turns light brown.
11.Flip over and allow for 5 seconds.
12.Serve with Chutney or Sambar!!!!!!

Orzo With Vegetbales

2009-04-13T22:27:00.000-07:00

Serves 2
Ingredients

1 lb-Orzo
1/2 cup-Zucchini diced
½ cup-Tomato diced or cherry tomatoes
1/2 cup-Variety of bell peppers diced
1tsp -Garlic crushed
1 large-Onion chopped
1 tsp -Red wine vinegar
½ tsp-Turmeric Powder (optional)
1 or 2 tsp-Lime juice
1 tsp-Black pepper
A few-Rosemary basil or oregano
A few-Parsley or cilantro chopped
1 tbsp-Oil or butter
To taste-Salt

Method
1. Cook orzo in boiling water according to the package instructions. When its done, drain it in a strainer or sieve and set it aside.

1.Heat the butter in a large skillet. Add onion and garlic. Sauté for 3 minutes.
Then add vegetables and tomatoes. Stir well. Add red wine vinegar, black pepper, salt, rosemary, turmeric and lime juice. Let the vegetables cook in this gravy.
2. Add orzo into this vegetable gravy and mix it well. Season with parsley or cilantro.

Notes
You can also add chicken or shrimp to make a different variation.

Spicy Orange Baked Chicken

2009-04-13T22:20:00.000-07:00

http://www.youtube.com/watch?v=riXA2_YxlPQ&feature=channel_page

Serves 2
Ingredients

2 pounds--skinless chicken drumsticks
1 cup-Orange juice
½ tsp-Honey (optional)
1 tsp -Garlic paste
1tsp-Ginger paste
1 tsp or to taste-Cayenne powder
1/'2 tsp-Black pepper
1 tsp-Cinnamon powder or Garam masala

1 tsp -Cumin powder (optional)
1 tbsp-Oil or butter
To taste-Salt

Method
1. Add all the ingredients with the chicken. Mix well.

2. Cook the chicken half-way through.

3. Note-Do not add water

4. Take a baking pan. Pour some oil.

5. Put the chicken on the tray. Pour the masala water on the chicken for extra flavor.

6. Bake for 40 minutes or until it turns brown.

Spicy Kidney Beans

2009-04-10T05:17:00.000-07:00

Serves 3
Ingredients

15 oz can-Red kidney beans
1 minced-Onion
1-Tomato
1/2 cup-Diced green pepper
1/4 tsp-Red chilly powder
2 tsp-Finely chopped fresh ginger
1/2 tsp-Cinnamon powder
1/2 tsp-Ground cumin
1/2 tsp-Ground coriander
1/2 tsp-Turmeric powder
1/2 tsp-Sugar
2 tsp-Urad dal seeds
2 tbsp-Oil
To taste-Salt
For seasoning
Oil- 1 tsp

1 tsp- Urud dal
Chopped cilantro

Method

1. Heat oil in a pan over medium heat & fry onions until tender.
2. Stir in ginger, red chilly powder, salt, turmeric powder,cinnamon, cumin & coriander powder.
3. Fry for 1 minute on medium heat. Add diced tomatoes & green peppers stirring continuosly.
4. Mix in kidney beans. Add sugar. Cook until all the ingredients are blended well. (10 minutes)
5. Heat oil in a small pan for seasoning. Add urad dal & cilantro. Let it splutter.
6. Add the seasoning to the beans just before serving so that its crunchy.
7. Serve hot with with bread or rice.

Helpful Hints
You can make this curry with any beans of your choice.

Bitterguard Chutney

2009-04-09T12:23:00.000-07:00

http://www.youtube.com/watch?v=uJHCIBzkhBQ&feature=channel_page

Ingredients
2 cups-Bittergourd thinly sliced
1 medium -Onion thinly sliced
1 cup-Powdered jaggery
½tsp-Red chilly powder
¼ tsp-Turmeric powder
2 tbsp or to taste-Tamarind paste
To taste-Salt
1 tsp-Oil
For seasoning
1 tsp-Mustard seeds
A few -Curry leaves
1 tsp-Oil

Method
1. Heat oil & saute the onions. Add the bittergourd. Fry for 5 minutes until they turn light brown. Add red chilly powder and turmeric powder. Stir well. Then add tamarind, jaggery, salt and enough water to cook the bittergourd. Stir occasionally. Cook until the chutney becomes thick.
Seasoning
Heat oil and splutter the mustard seeds. Add curry leaves and pour this on top of the chutney. Mix well and serve hot with rice.

Tortilla Samosas

2009-04-09T12:17:00.000-07:00

Serves 2
Ingredients

1 pkt-White Flour tortillas
1 pounds-Minced beef or chicken or vegetables
1 large-Onion chopped
1/2 tsp-Garlic paste
1/2tsp-Ginger paste
1 or 2 or to taste-Green chillies minced
1/4tsp-Turmeric powder
To taste-Red chilly powder
1 tsp-Garam masala
1 tbsp-Oil
A few-Curry leaves or cilantro chopped

Method

Beef Samosa Filling
1. Heat oil in a pan. Add onions, ginger & garlic & saute until its transparent.
2. Add red chilly powder, turmeric powder, green chillies and garam masala powder.
3. Add minced meat or vegetables and curry leaves. Stir until its cooked and the water absorbed completely.The masala has to be dry. Remove from heat.

For Samosa pastry out of tortilla
1. Warm your flour tortillas in a dry pan to make it flexible.
2. Stack in a pile and cut them into half. (we can make two samosas from one tortilla)
3. Fold one strip end into a triangular shape. Place a spoonful of mixture and fold again at an opposite angle. Continue folding at a diagonal angle until you have a finished making a triangular shaped stuffed samosa.
4. Mix 1 tbsp all purpose flour with little water & use this to paste all the edges of the samosa. Make sure the masala does not come out while you fry. Deep fry the samosas in hot oil over medium high heat until its golden brown.

Notes
Please do not use wheat tortilla. If you are making vegetbale samosa you can use 1/'2 tsp cumin seeds as seasoning before you add the onions. You can use any of your favorite meat or vegetables.
You can also bake them at 350 degrees until its golden brown instead of frying.Spray with oil or brush with butter before baking.
You can also add 1/'2 cup green peas or 1/2 cup shreaded carrot to the meat samosas for variation.

Ranch Style Pasta Salad

2009-04-01T19:41:00.000-07:00

Serves 2
Ingredients
7 oz-Penne pasta
1/2 cup-Mayonnise
1 pkg-Ranch style dressing mix
1 tbsp-Ranch dressing
¼ cup-Sweet peas
½ cup-Broccoli florets
¼ cup-Red pepper chopped
¼ cup-Carrot chopped
1 medium -Tomato diced
4 pieces -Chicken breast, ham, bacon or turkey breast
2 tsp-Butter or oil

Method
1. Cook pasta as the package directs, drain and rinse with cold water until its cool.
2. Slice the turkey breast into thin vertical pieces.
3. Heat a pan & melt the butter. Add turkey breast and saute for 3 minutes. When its color starts to change, take it out and drain on a papertowel. Now add the vegetables into the remaining butter and cook for 5-7 minutes. (until done)
3. Mix ranch mix, mayonnise and ranch dressing in large bowl. Stir in the pasta and cooked vegetables. Toss until well coated. Garnish with turkey on top. Serve well chilled.

Fish Curry In Coconut Milk (Kerala Style Fish Curry)

2009-04-01T19:32:00.000-07:00

http://www.youtube.com/watch?v=hhwZHXptZBI&feature=channel_page

Serves 2
Ingredients
2 lbs-Any type of fish
2 cups-Thick coconut milk
1 medium-Onion thinly sliced
1 medium-Tomato thinly sliced
1 tsp-Ginger crushed
1 or 2-Green chillies sliced (optional)
1/2 tsp-Turmeric powder
1 tsp (or to taste)-Red chilly powder
A few -Curry leaves
To taste-Salt
1/2 - 1 tsp or 1-2 pieces-Tamarind paste / kodumpuli

For seasoning
A few-Pearl onion or onion finely chopped
A few -Curry leaves
1 tsp-Coconut oil or any oil

Method
1. Wash and soak tamarind pieces (1-2 pieces- if using fresh) in warm water for 20 minutes and keep aside.
2. Add red chilly powder and turmeric powder to the coconut milk. Mix well. You can also add this into a blender and give one or two pulses.
3. Pour this into a heated pan. Add 1 cup water with tamarind and let it boil for 10 minutes on medium high.
4. Make sure the curry has started to thicken. Then add fish, green chillies, ginger, tomatoes, onion and curry leaves. Cover & cook on low flame for a few more minutes. Stir occasionally. Make sure the fish has cooked very well.
Seasoning
1. Heat oil in a pan & stir in the chopped onions. Fry until brown. Add curry leaves. Now add this seasoning to the curry. Serve hot with steamed rice or idiyappam.

Notes
Kudampuli is not kokum. But they are of the same family. Kodampuli is also called malabar tamarind or kerala tamarind. If you don't have kudampuli, you can also use normal tamarind / paste for this curry.

Pulinkary (Kerala style tamarind chutney)

2009-03-24T21:56:00.000-07:00

Serves 2
Ingredients

2 cups-Tamarind Juice
1 or 2 -Chopped green chillies
3 or 4 -Sliced pearl onions
1/2 tsp-Red chilly powder
A pinch-Turmeric powder
To taste-Salt
6 tbsp-Powdered Jaggery
1 tsp-Mustard seeds
A few-Curry leaves
1 tsp-Ghee or coconut oil or any oil

Method
1. Heat clarified butter (ghee) in a heavy bottomed pan.
2. Add diced onions & green chillies & saute until its transparent. Add red chilly powder and turmeric powder. Stir well.
4. Add tamarind water salt & jaggery. Boil till the tamarind juice thickens.
6. Season with mustard seeds & curry leaves.
7. This tamarind chutney serves as great side dish with any biriyani!

Soy Chicken

2009-03-24T21:38:00.000-07:00

Serves 2
Ingredients

2 lb-Chicken, boneless or with bone
1 large-Diced onion
A few-Diced Peppers
1 – 3-Sliced green chillies
1 tsp-Garlic paste (optional) ½ tsp for marinating & ½ tsp for cooking
2 tsp-Soy sauce 1 tsp for marinating & 1 tsp for cooking
1 tsp-Vinegar
To taste-Red chilly powder
To taste-Salt
A few-Chopped spring onions
1 tsp-Corn flour
1 tsp-Oil

Method

1.Marinate chicken with salt,red chilly powder,garlic and soyasauce.
2.Heat oil in a heavy bottom pan. Add chicken into the pan and shallow fry until its brown. Keep it aside.
3. Add onion, green chillies and garlic to the same pan. Saute for 2 minutes. Then add the remaining soy souce and vinegar. Let it simmer.
4. Add chicken into this and stir well. Add the peppers. Pour enough water to cook the chicken. (approximately ½ cup)
5. Stir in the cornflour into 2tbsp of water and mix well to get rid of all the lumps.
6. Add this cornflour mixture to the chicken. Let it boil for another 3 minutes.
7. Garnish with chopped spring onions. Serve hot!

Egg Fritters

2009-03-24T21:20:00.000-07:00

http://www.youtube.com/watch?v=GIxhL9IByQs

Serves 4
Ingredients

5-6-Boiled eggs
1 medium -Finely chopped onion
1 tsp-crushed ginger
1 tsp -Garlic paste (optional)
1 cup-Gram flour
1/2 cup-Rice flour or all purpose flour
2 -Finely choped green chillies
1/4 tsp-Garam masala powder
1/4tsp-Turmeric powder
1/4tsp-Red chilly powder
A few-Curry leaves
Salt to taste
Oil for deep frying
Method
1. Slice the boiled eggs into half. Then cut it in to small pieces just like in the picture.

2. Add all the ingredients into the flour. Pour enough water to make a thick batter. Dip the egg pieces one by one into the batter.

3. * Make sure that you have a thick batter, otherwise there will be an explosion , if the egg touches the hot oil. So be very careful when you make the egg fritters. Try to use long spatula for turning the eggs.
4. Drop them gently into the hot oil, few at a time. Fry the egg until they are golden brown.
5. Remove from fire. Drain well on an absorbent paper towel.
6. Serve them hot with ketchup!

Plantain fry

2009-03-24T21:13:00.000-07:00

Serves 2
Ingredients

2 -Ripe Plantains
1 cup-All purpose flour
½ cup-Rice flour
1 egg-Optional
½ tsp-Baking powder / or baking soda
1 tsp-Cardamom powder
2 tbsp-Sugar or Jaggery or brown sugar
A pinch-Salt
1 tsp-Oil
Method

1. Mix flour, egg, baking powder, cardomom powder, sugar and salt. Beat well. Make a thick batter.
2. Slice the plantains vertically into thin pieces. If the plantains are very big, you can cut it into 2 pieces and then you can slice vertically into thin pieces.
3. Dip the slices in the batter and coat it well. Heat oil in deep fry pan.
5. Drop the slices slowly into the oil (2-4 at a time) and fry both sides, until brown.
6. Transfer the fried slices onto a kitchen towel to remove excess oil.

Tips

If you are using egg , you can avoid baking soda for this recipe.
If the plantain is not very sweet, you can add more sugar or jaggery according to taste.

You can also add 1/2 cup thick coconut milk to the batter to make it very crunchy.

Shrimp in roasted coconut (Chemmeen Varutharachathu)

2009-03-19T09:33:00.001-07:00

http://www.youtube.com/watch?v=PkFJlIeh1WQ

Serves 4
Ingredients

1 cup-Peeled shrimp
1cups-Any of your favorite vegetables like potato, drumsticks, egg plant (cut it into thin pieces)
To taste -Tamrind paste
To taste-Salt

For the coconut paste
1 cup-Shredded coconut
½ tsp-Turmeric powder
1 tsp-Red chilly powder
1 ½ tsp-Coriander powder
½ tsp-Ani seeds
2 or 3-Pearl onions (Optional)
A few -curry leaves

For seasoning
2 tsp-Finely chopped shallots or pearl onions
A few-Curry leaves
1 tsp-Coconut oil or any oil

Method

1. In a pan, add all the coconut paste ingredients. Fry on low to medium heat.
2. Fry until the coconut turns light brown. Do not over cook.
3. Add this mixture into the blender. Grind to a smooth paste adding water as needed when cool. Pour this coconut mix in a pan. Add salt and tamrind paste.
4. Cover and allow to simmer for 15 minutes. Then add your shrimp and vegetables. Cover and cook the shrimp and vegetables for another 15 minutes.
5. Remove from the heat and allow to cool. Pour coconut oil in another pan. Add finely chopped onions and curry leaves. Fry until the onion turns brown.
6. Add this seasoning to the shrimp curry. Serve with rice or chappathi!.

Tuna Rice

2009-03-19T09:23:00.000-07:00

Serves 2
Ingredients

2 or 3 cups-Boiled rice
1 cup-Tuna (any kind of cooked fish)
½ cup-Corn
1 medium-Chopped onion
½ tsp-Garlic paste
A pinch-Turmeric powder
½ tsp-Coriander powder(optional)
A pinch-Black pepper
A pinch-Garam masala powder
To taste-Chilly flakes or cayanne powder
To taste-Salt
1 tsp-Oil

Method

1.Heat oil in a heavy bottomed pan. Add chopped onion & garlic. Saute until its transparent. Adblack pepper, turmeric powder, garam masala, chilly flakes and salt. Stir for 2 minutes.
2. Now add cooked fish and corn. Saute until the water evaporates.
3. Add rice and mix it very well with the fish. Stir the rice another 5 more minutes.
4. Garnish with chopped cilantro or parsley. Serve hot!

Fried Tuna

2009-03-18T18:53:00.000-07:00

Serves-2

Ingredients-
1 cup -Tuna (any kind of cooked fish)
1 large -Sliced onion
1 large-Diced tomato
½ tsp -Turmeric powder
1 -Chopped green chilly
½ tsp-Garlic paste(optional)
½ tsp-Coriander powder
A pinch-Garam masala powder
To taste-Red chilly powder
To taste -salt
A few-Chopped cilantro
1 tsp -Oil for frying

Method

1. Heat oil in a heavy bottommed pan. 2. Add sliced onion, garlic. Saute until its transparent.
3. Add turmeric powder, garam masala, coriander powder, chilly powder green chilly and salt. Stir in tomatoes. Fry for 2 minutes. Check for salt.
4. Then add cooked fish . Saute until its water evaporates. Garnish with chopped cilantro.
5. Serve with chappati or rice.

Shrimp Biriyani

2009-03-17T15:41:00.000-07:00

Serves 4

Ingredients

2 lb -Shrimp
4 big -Thinly sliced onion
2 or 3 no -Diced tomatoes
6-10(or to taste) -Green chillies
1 big piece -Ginger or aprox-1 tbsp crushed ginger
10 pods -Garlic or aprox- 1 tbsp crushed garlic
2 tsp-Garam masala powder
1 tsp -Turmeric powder
1 tsp -Coriander powder
½ cup-Plain yogurt
6 or 10 nos -Cashews (optional)
1 tsp -Poppy seeds(optional)
½ cup -Chopped cilantro
½ cup -Chopped mint
½ cup-Lemon Juice ( Lemon juice of 2 lemon)
To taste -Salt
1 tbsp -Oil

Seasoning

1 -Thinly sliced onion
A few -Cashews
A few -Raisins
One or two drops-Food color (red) Optional
½ tsp -Pineapple essence (diluted with 1 tbsp of water)

Method

1. Soak the cashews and poppy seeds in a bowl of water for at least 2 hours. Make a smooth paste.
2. Add ginger, garlic and green chillies into a food processor. Grind (one pulse) to make a coarse paste.
3. Heat ghee or oil in a heavy bottomed pan. Add sliced onions and saute until its transparent.
4. Then add ginger, garlic and green chilly mixture. Saute until the aroma comes out.

5. Add Coriander powder and turmeric powder. Saute for another 5 minutes. Add tomatoes & stir well.

6. Now add cashews and poppy seeds paste, salt, lemon juice, yogurt, mint and cilantro. Cook on medium low heat for another 20 minutes till the masala get cooked and everything comes together.
7. Check and add salt if needed. Now you can add the shrimp and garam masala. Let the shrimp cook in the gravy for another 15 minutes.

Your masala is ready. This will now be used for layering your biriyani.

For the rice

3 cups -Basmati rice
1tbsp -Lime juice
2 tbsp -Ghee or oil
½ tsp -Garam masala (optional)
To taste -Salt

Method
1. Boil 6 cups of water. Heat ghee or oil in a pan. Stir rice into the pan and saute on low flame until the rice turns opaque. Add salt and boiling water and stir well. Let the whole rice mix come to a boil. Lower the heat to medium and cover it. Cook until the rice is almost done.

Layering the Biriyani -

1. Preheat the oven at 350 degrees. In a ovenproof pan spread a little of the cooked masala paste over it.
2. Then spread the cooked rice over the shrimp. Sprinkle pineapple essence and food color over it.

3. Add a little bit of fried onions, cashew and raisins.
4. Continue layering until you are done with the masala paste & the rice.
5. Cover the pan with aluminium foil. Bake at 350 degrees for 30 minutes.

6. Serve hot with any curry or raita of your choice!

Tips

You can also follow "Ghee rice preparation" to make this rice. Make sure to avoid vegetables.

Sambar

2009-03-11T19:16:00.000-07:00

Serves 4

Ingredients
1 cup-Toor dal
2 cups-Any of your favorite vegetables (cut it into small pieces)
1-Tomato ,chopped
½ tsp-Turmeric powder
1 tsp-Tamarind paste

For sambar powder-
2 tbsp-Whole coriander seeds
2-3 tsp-Chana dal
½ tsp-Fenugreek seeds

1/2 tsp-Cumin
A few (for taste)
Whole red chillies
1 or 2 pinch-Asafoetida or Hing powder
½ cup-Shredded coconut(Optional)
2 no-Pearl onion or garlic (according to your choice)
A few-Curry leaves
1 tsp-Oil

For seasoning
1 tsp-Mustard seeds
A few-Curry leaves
A few-Red chillies
A few-Chopped cilantro(optional)
1 tsp-Sesame oil or any oil

Method
*Cook the toor dal in a pressure cooker until soft.
*In a pan, add all the sambar powder ingredients. Fry on low to medium heat.
*Fry until the coconut turns light brown.
*Add this mixture into the blender. Grind to a smooth paste adding water as needed.
*Cook the vegetables with turmeric, tamarind paste,tomato and salt. Add enough water. Cook until the vegetables become soft.
*Add the cooked dal and sambar paste to the vegetables. Let it boil for 15 minutes until the spices are well cooked. Add enough water according to your consistency.
*Heat sesame oil in a pan. Splutter mustard seeds and saute red chillies and curry leaves.
*Add the above seasoning into the sambar.

Note
You can also add some chopped coriander leaves for seasoning.

Erisseri (Pumpkin with oriental beans)

2009-03-11T09:16:00.000-07:00

serves 4

Ingredients

2 cups-Diced pumpkin
½ cup-Red chori or oriental beans
1 tsp -Red chilly powder
½ tsp-Turmeric powder
2 tbsp-Grated coconut
1 or 2 -Green chillies
2 or 3 -Red pearl onions
½ tsp-Cumin seeds
A few-Curry leaves
A few-Whole red chillies
2 tbsp-Grated coconut for seasoning
1 tsp-Mustard seeds
To taste-Salt
1 tsp-Oil

Method
1. Cook red beans with salt and enough water.
2. Cook pumpkin with red chilly powder, turmeric and salt.
3. Mix cooked beans and pumpkin.
4. Grind coconut with green chillies,cumin and pearl onion.
5 Add the ground mixture into the cooked mixture.
6. Cook for 2 minutes. Make sure not to boil.
7.Heat oil in a pan.
8. Splutter mustard seeds followed by red chillies and curry leaves.
9.Add grated coconut in to the seasoning and saute until the coconut becomes brown.
10. Pour this seasoning into the cooked pumkin curry and mix well.

Tips
You can also grind a piece of garlic, if you are a garlic lover!
You can also use any of your favorite vegetables for this curry.

Pachadi

2009-03-02T06:16:00.000-08:00

Serves 4

Ingredients
1 cup-Diced Chayote squash or Cucumber
1 or 2 -Green chillies
2 tbsp-Grated coconut or 8 oz coconut milk.
1/2tsp-Mustard seeds ( for grinding)
½ tsp-Mustard seeds (for seasoning)
A few-Curry leaves
A few-Whole red chillies
1 cup -Curd or yogurt
To taste-Salt
1 tsp-Oil

Method
*Grind coconut into a paste with ½ tsp mustard seeds.
*Cook the vegetables in a vessel with ½ cup water, green chillies, salt, and a few curry leaves.
(You have to cook the vegetables until they are very soft. )
*When cooked, turn the stove off.
*Immediately after, add coconut paste and curd onto the hot cooked vegetables. Stir very well.
(Do not heat the curry after you add the coconut paste.)
*Season it with mustard, curry leaves, and red chillies.
*Serve with rice and enjoy!

Tips
You can use any of your favorite vegetables for this curry.
You can also add a small piece of crushed ginger while you cook the vegetables to give it a different taste.

Do not add yogurt if you are using raw mangoes.

Spicy french toast

2009-03-02T05:53:00.000-08:00

Serves 4

Ingredients
8 slices-Wheat or white bread
1 or 2 -Eggs
½ cup-Milk
1/'2tsp-Finely chopped green chillies
1 small-Finely chopped onion
1/2 tsp-Finely chopped ginger
A few-Curry leaves or spring onions
A pinch-Salt
1 tsp-Oil or butter.

Method
*Whisk the milk, eggs, salt, green chilly, onion, ginger, and curry leaves in a large bowl.
*Dip the bread into the mixture. (Make sure not to keep the bread in the mixturefor a long time. The taste will be different if the bread is soggy)
*Heat a pan on the stove with oil on medium.
*Gently transfer the soaked bread to the heated pan.
*Fry until golden brown, turn it over and make other side the same color.
*You can enjoy this for breakfast or as a snack.

Egg roast

2009-03-02T05:38:00.000-08:00

Serves 4

Ingredients
4 nos-Eggs
2 large-Sliced onion
½ tsp-Ginger paste
½ tsp-Garlic paste
½ cup-Tomato sauce
Or 5 nos large-Tomatoes
½ tsp-Turmeric powder
To taste-Red chilly powder
To taste-Salt
Couple -Curry leaves or chopped cilantro l
2 tsp-oil

Method.
*Boil the eggs in water for about a half an hour. Peel the eggs and put some slits on the hard boiled eggs, or you can also slice the eggs into two or more pieces.
*Heat oil in a deep bottomed pan. Saute the onions until golden brown.
*Add ginger and garlic paste. Stir well until its aroma starts to drift.
*Add salt, red chilly powder, and turmeric powder. Stir very well in medium low flame.
*Then add tomatoes or tomato sauce. Stir well.
*Make sure to add enough water according to your taste. Cover the pan with a lid and let the mixture boil for 15 minutes in a low flame.
*Remove from stove.
*Add boiled eggs to this roast. Mix well. Garnish with curry leaves or cilantro.
*Serve hot with chappathi, palappam, or idiyappam and enjoy!

Coconut chutney

2009-03-02T05:32:00.000-08:00

Serves 3

Ingredients-
1 cup-Fresh or Dry coconut
2,3-Pearl onions(optional)
3, 4 -Whole red chillies
1tsp-Tamarind pulp
1 tsp-Mustard seeds
2 tsp-Urudu dal
A few-Curry leaves
To taste-Salt
1 tsp-oil

Method
*Throw coconut, whole chillies, tamarind, onion, and salt in a blender.
*Add enough water according to your consistency. Blend to a paste.
*Heat oil and splutter mustard seeds. Add Urudu Dal and curry leaves.
*Saute until dal becomes brown.
*Add grinded coconut into the pan. Let it bubble for 1 minute. (Make sure not to let it boil )
*Serve with hot idlies and dosas and enjoy!

Spring rolls in Teriyaki sauce

2009-03-01T17:10:00.000-08:00

Serves 4

Ingredients-
1 lb-Ground Beef
1 tsp-Crushed Garlic
1 large-Diced onion
1/2-Cabbage
½ cup-Finely Chopped carrots
1 Oz-Spring onion shredded
3 tsp-Teriyaki sauce
1 tsp-Soy sauce
To taste-Black pepper
To taste-Salt
2 tbsp-Oil

Method
*Heat oil in fry pan

*Stir beef, black pepper, carrots, and salt in. Stir until the meat become brown.

*Make sure that the meat is cooked well. Keep it aside.
*Heat oil in another pan, Add garlic and onion. Saute until its transparent.
* Add cabbage . Stir fry for a moment.

*Add soy sauce, salt and teriyaki sauce. Stir well. Cover with lid for 2 minutes.
*Then add cooked beef and spring onions. Stir fry for about 1 minute over high heat. Make sure not to overcook the vegetables.
*Brush outer edge of the skin roll with flour paste. Place 1 tbsp filling on the spring roll skin. Roll the pastry into a tighter roll according to pastry instructions.

*Place side with edge showing face down to hold shape until time for frying.
*Fry in oil in a hot pan in high heat until golden brown.
*Serve with soy sauce or sweet and sour sauce.

Notes
For a healthier way, you can also bake the spring rolls. But first make sure to spray Pam evenly and bake in a 350 degree oven until golden brown.

Baked salmon in buffalo sauce

2009-03-01T17:07:00.000-08:00

Serves 4

Ingredients-
1 lb-Fillet of Salmon or fish steak
½ tsp-Crushed Garlic
2 tbsp-Lemon juice
2 tbsp-Orange juice
1 tsp-Lemon and orange zest
2 tsp-Oil
1 tsp-Honey
To taste-Salt
To taste-Black pepper
To taste-Buffalo chicken sauce

Method

*Preheat oven to 350 degrees.
*Mix all ingredients in a bowl and spread over fish. Keep it in the fridge for 1 hour.
* Place the salmon fillets on a broiler pan that has been sprayed with Pam.
*Bake the fish for 35-40 minutes or until the fish flakes when touched with a fork.
*Serve with Buffalo Chicken Sauce and honey!

Ghee rice or Neychor (Butter rice)

2009-03-01T16:58:00.000-08:00

Serves 4

Ingredients-
2 cups-Basmati Rice
4 cups-Water.
1” -Cinnamon stick
3 pieces-Whole cardamom
3-4 pieces-Cloves
1-2 -Bay leaves
1/2 tsp -Fennel seeds
1 tsp-Black Pepper corn
1 Big-Finely sliced onion
3 tbsp-Ghee,butter or Oil
5 pieces-Cashews
10 pieces-Raisins
To taste-Salt

Method
*Heat the clarified butter(Ghee) in a heavy bottomed pan in a low flame. Add onion and saute until transparent.

*Add all spices and saute for 2 minutes until its aroma drifts.
*Then add water and salt . Bring to a boil.

*Add rice and stir well. Cover and cook on low flame for 20 minutes or till the rice is cooked well and all the water has evaporated.
*Keep another pan on the stove. Heat a little bit of oil and add cashews and raisins. Saute on very low flame. Fry until its brown.
*Garnish rice with fried cashews and raisins.

*Enjoy with chicken or egg curry!

Note
You can also add chopped carrots and green peas in to the rice to make it more colorful.

Spicy baked sweet potatoes

2009-03-01T16:48:00.000-08:00

Serves 2

Ingredients
3 -large sweet potatoes
1 tsp -Cumin powder
½ tsp-Garam masala powder
2 tsp-Hot sauce
To taste-Black pepper
To taste-Salt
2 tbsp-Olive oil

Methods
*Preheat oven to 400 F
*Cut sweet potatoes lengthwise into wedges about 1 inch thick.
*Sprinkle all ingredients and mix well with hands.
*Layer them on a nonstick baking sheet.
*Bake for 40 minutes or until the potatoes are tender.
*Transfer potato pieces to the serving plate.

Idiyappam or Noolappam(Rice noodles)

2009-03-01T14:36:00.000-08:00

Serves 4
Ingredients
3 cups -Rice flour
4 cups -Boiled water
1 tsp -Butter (optional)
To taste -Salt

Method

*In a pan add the rice flour, salt and butter.(Butter makes idiyappam softer)
* Boil about 4 cups of water . (You may need 3 ½ cups of water to make the dough.)
*Then add boiled water slowly to the flour and mix well with spoon. It will start forming lumps. (Add water very slowly, and make sure the dough is not too watery.)

4. Cover the pan with a lid and let the dough rest for 10 minutes.
When it has slightly cooled ,use your hands to mix and make a soft dough just like chappathi ough.

6. Grease idiyappam maker & idily plate.
7. Put the soft dough into the idiyappam maker. Press the dough to form idiyappam. You can press it on the idli moulds with a circular motion to form idiyappams.

8. Now boil water in steamer just like we do for making idlis. Place the idli stand in the steamer and cook for 10 minutes.
9. Open the lid very carefully and make sure the idiyappams are cooked very well.
10. Transfer the idiyappams on to your serving plate.
11. Enjoy with Chicken currry or any of your favorite curry!!

Notes
You can also sprinkle fresh grated coconut on top of each idiyappam. It is yummy.
You can also steam idiyappams in pressure cooker or in a rice cooker.

Mushroom with Lima beans

2009-03-01T14:30:00.000-08:00

Serves 4

Ingredients-
3 cup-Chopped Mushroom
½ cup -Lima beans
1 medium -Sliced onion
½ cup -Grated coconut
1 tsp-Crushed Ginger
½ tsp-Fennel powder
½ tsp -Turmeric powder
2 tsp-Coriander powder
To taste-Red chilly powder
To taste-Salt
2 tsp-Oil
1 tsp-Mustard seeds
1 tsp-Cumin Seeds

Method
*Heat oil in a pan. Splutter mustard and cumin seeds .
*Add onion and ginger, saute until brown.
*Add lima beans, grated coconut, turmeric, coriander, red chilly powder, and Fennel Powder. *Saute until the coconut becomes light brown.
*Add mushroom. (Do not add water) Stir well. Cook until almost dry and water has evaporated. *Remove from heat.
*Garnish with chopped cilantro.

Tips
*You can also add 2 diced tomatoes while adding mushrooms to make mushroom roast. This will be a great combination for chappathi and rice.

Cornflakes snack

2009-03-01T14:27:00.000-08:00

Serves 4

Ingredients-

2 cups-Cornfllakes
2 tsp -Brown sugar
2 tsp-Sugar
½ cup -Grated coconut or Sweetened coconut
½ tsp-Cinnamon or Cardamom powder
5 tsp-Cold water

Method
*Put all these ingredients in a large bowl. Mix well with a spoon.
*Your Cornflakes snack is ready. Enjoy with your hot tea!.

Potato Bonda (Potato fritters)

2009-03-01T14:24:00.000-08:00

Serves 4
Ingredients-

3 big -Potatoes (Boiled and smashed)
1 tsp-Finely Chopped Ginger
1 medium-Finely Chopped Onion
To taste-Finely Chopped Green chilly
½ tsp-Turmeric
1 tsp-Mustard seeds
To taste-salt
1cup-Gram flour
1 cup-Rice flour
2 tsp-Oil

Method
*Heat oil and splutter mustard seeds. Add onion, ginger, green chillies, and curry leaves. Saute until transparent
*Add turmeric and stir for 1 minute.
*Then add potatoes and salt. Stir well for 3- 4 minutes. Keep it aside.
*Mix gram flour, salt, and rice flour. Pour enough water to make it thick batter.
*Make ball shaped patties .
*Dip them in the batter and deep fry in hot oil in medium flame.
*Serve hot with mint chutney!

Note
*You can add red chilly powder in batter to make it more hot!
* You can also use all purpose flour instead of rice flour and gram flour

Kayle with Lima beans

2009-03-01T14:16:00.000-08:00

Serves 4

Ingredients-
4 cup-Chopped kayle, or any leafy vegetables
½ cup -Lima beans or Frozen Green peas
½ tsp -Turmeric powder
1 medium -Sliced onion
½ cup -Grated coconut
1 or 2 -Crushed Green chillies
2 tbsp-Urud dal
To taste-salt
1 tsp-Mustard seeds
2 tsp-Oil

Method
*Heat oil in a pan. Splutter mustard seeds.

*Add urudu dal. Stir until its golden.
*Add onion and saute until transparent.
*Add lima beans, grated coconut, turmeric, and green chillies. Saute until the coconut becomes light brown.
*Add kayle. (Do not add water) Stir well. Cook until almost dry and water has evaporated. *Remove from heat.

Notes
*You can also grind your coconut with turmeric and green chillies into a coarse form before you add into the pan.

Spicy fried chicken

2009-03-01T14:12:00.000-08:00

http://www.youtube.com/watch?v=R-nHsd_oLZw&feature=channel_page

Serves 4
Ingredients-
3 lb-Chicken pieces
1 large piece(appro 1tsp)-Ginger
4 big pods (appro 1 tsp)-Garlic
1 tsp-Garam masala
1 or 2- green chillies (optional)
1/2 tsp-Turmeric
To taste-Red chilly powder
To taste-Salt
A handful-Cilantro
2 tbsp-Vinegar or lime juice or plain yogurt
2 sprigs-Curry leaves (optional)
Oil -For frying

Method
*Grind ginger, garlic, green chilly, red chilly powder, turmeric, garam masala, cilantro, lime juice and salt. Make a smooth paste out of it.
*Marinate the chicken with this paste . Keep it in the fridge for a minimum of 1 to 4 hours.
*Heat the oil and add the chicken slowly in to the oil. Cover with a lid. Let it cook for 10 minutes for medium heat.

*Flip the chicken. Let it cook for another 10 more minutes. Do not cover.

* Fry the chicken pieces until it is cooked and slightly brown.
*You can add curry leaves just before you take the chicken from the oil.

Chick peas in fried coconut.

2009-03-01T13:58:00.000-08:00

Serves 4
Ingredients-

2cup-Chick peas
I medium -Sliced onion
1 medium-Diced tomato
1 tsp-Crushed ginger
1/2 cup -Fresh coconut or dried coconut powder
½ tsp-Garam masala powder
¾ tsp-Fennel seeds
2 tsp-Coriander powder
½ tsp-Turmeric powder
To taste-Red chilly powder
To taste-Salt
2 tsp -oil
1 tsp-Mustard seeds
2 sprigs-Curry leaves

Method
*Heat the pan in very low flame. Add coconut and fennel seeds in to the pan. Saute coconut to a golden brown color. Add coriander powder,red chilly powder,turmeric and 5 pieces of curry leaves. Stir continually for 2 minutes until the powder becomes roasted. (Take care ingredients don't blacken)
*Put this mixture in to a blender. .Use enough water to make it a smooth paste.
*Boil this masala in low flame. Add your cooked beans in to it. You can add enough water according to your consistency. Let it boil for 10 minutes.
*Heat another pan. Splutter mustard seeds. Add curry leaves, onion, ginger ,garam masla and tomatoes. Saute until its transparent.
*Add this mixture in to the curry. Let it boil for another 5 minutes in low flame.
*Your Chick peas curry is ready. This curry is a very good combination with rice, rotti or steamed cake!

Lentil fritters or Parippuvada

2009-03-01T13:52:00.000-08:00

Serves 4

Ingredients-
2 cups-Split dry peas
1 medium-Finely chopped onion
2 tsp-Finely chopped Ginger
2 tsp-Finely chopped green chilly
2 sprigs-Curry leaves
½ tsp-Turmeric powder
To taste-Salt
To taste-Red chilly powder
Oil-For frying

Method
*Wash and soak the split peas in water for 1 or 2 hours. Make sure not to oversoak for more than 3 hours.
*Drain peas from the water and grind coarsely in a blender.
*Add all of the chopped ingredients into the grinded beans. Mix well with hands.
*Heat oil in a medium flame.
*Make round patties and fry on a medium heat in oil.
*Serve with ketchup or your favorite sauce!

Tips
*You can use 1 cup of urudu dal and 1 cup chana dal ratio instead of 2 cups of split green peas.

Fish curry in tomato sauce

2009-03-01T13:47:00.000-08:00

Serves 4

Ingredients-
1lb-Fish pieces
1 tbsp-Coriander powder
½ tps-Turmeric powder
1 tsp-Crushed ginger
1 tsp-Crushed Garlic
1 medium -Sliced Onion
½ cup-Tomato sauce
1 small ball size-Tamarind
2 tsp-Oil
½ tsp-Mustard seeds
½ tps-Fenugreek seeds
To taste-Salt
To taste-Red chilly powder
2 sprigs-Curry leaves

Method
*Heat oil in a pan. Splutter mustard and Fenugreek seeds. Fry onions and saute for 2 minutes. *Add ginger and garlic. Stir until its aroma starts to drift.
*Add coriander, turmeric, and red chilly powder. Stir for 3 minutes at low flame.
*Then pour tomato sauce into this mixture. Add tamarind and 1 1/2 cup of water.
*Let it boil for 15-20 minutes at low flame.
*Then add fish and curry leaves. Allow it to boil again. Cook until the gravy thickens. Stir it occasionally.
*Serve this curry with your favorite rice or chappathi!

Beef roast

2009-03-01T08:14:00.000-08:00

Serves 4

Ingredients-
2 lb-Ground beef
2 -big size Diced Tomatoes
1 tsp -Garam masala powder
1 tsp-Chopped Ginger
1 tsp-Chopped Garlic
1 medium -Chopped Onion
1 small-Sliced onion
½ cup-Crushed coconuts(optional)
2 no-Green chilly
½ tsp-Turmeric powder
1 tsp-Coriander powder
To taste-Red chilly powder
To taste-Salt
2 sprigs-Curry leaves
A handful-Chopped cilantro

Method
*Mix beef with garlic ,ginger ,onion ,green chilly ,garam masala ,turmeric ,coriander ,red chilly powder, and salt.
*Cook this beef until the meat becomes soft and absorbed water.
*Heat oil in another pan. Add sliced onion ,tomatoes, cilantro, and curry leaves .
*Add cooked beef into this .Cover and cook for another 10 minutes.
*Your beef roast is ready.

Notes
*You can add some coconut pieces or sliced mushrooms while you frying the tomatoes to make it yummier!

Beef ularthu

2009-03-01T08:09:00.001-08:00

Serves 4
Ingredients-

2 lb-Ground beef
1 tsp-Chopped Ginger
1 tsp-Chopped Garlic
1 medium -Chopped Onion
½ cup-Crushed coconuts(optional)
2tsp -Paprika
½ tsp-Turmeric powder
1 tsp-Coriander powder
To taste-Red chilly powder
To taste-Salt
2 sprigs-Curry leaves
1 small -Onion sliced

Method
*Mix beef with garlic ,ginger, onion, paprika, turmeric, coriander, red chilly powder, and salt.
*Cook this beef until the meat becomes soft and water absorbed.
*Heat oil in another pan. Add crushed coconut, onion, and curry leaves.

*Saute until brown.
*Add cooked beef into this and saute until brown.
*Your beef ularthu is ready.

Notes
You can add some sliced onions when you fry coconut and curry leaves to make the qunatity a little bit more.

Beef ularthu

2009-03-01T08:09:00.000-08:00

Serves 4

Ingredients-
2 lb-Ground beef
1 tsp-Chopped Ginger
1 tsp-Chopped Garlic
1 medium -Chopped Onion
½ cup-Crushed coconuts(optional)
2tsp -Paprika
½ tsp-Turmeric powder
1 tsp-Coriander powder
To taste-Red chilly powder
To taste-Salt
2 sprigs-Curry leaves
1 small -Onion sliced

Method
*Mix beef with garlic,ginger,onion,paprika,turmeric,coriander,red chilly powder and salt.
*Cook this beef until the meat becomes soft and water absorbed.
*Heat oil in another pan. Add crushed coconut,onion and curry leaves .saute until its brown.
*Add cooked beef into this and sauter until its brown.
*Your beef ularthu is ready.
Notes
You can add some sliced onions when you fry coconut and curry leaves to make the qunatity a little bit more.

Fried wings

2009-03-01T08:06:00.000-08:00

Serves 3

Ingredients-
20-Chicken wings or drummets
1 cup-Buttermilk
2 cup-Flour
2 tbsp-Hot sauce
1 tsp-Cumin powder
1 tsp -Black pepper
½ tsp-Snauff powder(optional)
To taste-Salt
To taste-Red chilly powder

Method
*Place chicken into a bowl. Pour buttermilk and hotsauce on chicken; marinate for 3 hours.
*In another bowl, mix the flour with chilly powder, salt, and pepper.
*Remove chicken from buttermilk. Drain in colander.
*Roll pieces in flour mixture.
*Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.
*Serve with blue cheese.

V8 Tomato Tasam.

2009-03-01T07:59:00.000-08:00

serves 2

Ingredients
2 cup-V8 Tomato soup
1 cup -Water
4 cloves-Garlic
½ tsp-Turmeric powder
1 tsp -Cumin
½ tsp-Black pepper
To taste-Salt
To taste-Red chilly powder
For seasoning-¼ tsp Mustard seeds,cumin seeds,Couple of curry leaves
2 pinch-asafoetida powder

Method
*Crush the garlic and cumin.
*Heat oil. Add crushed garlic and cumin. Saute for 3 minutes.
*Then add red chilly powder, turmeric, and black pepper powder. Stir well for 2 minutes.
*Add V8 and water. Mix it well. You can add water according to your preferred thickness. Cook for 6 minutes .
*Heat oil in another pan.
*Splutter the mustard seeds and cumin seeds. Add the curry leaves and asafoetida powder. Fry for a minute.
*Pour it over the rasam. Serve hot.

Notes.
You can add also add a little of rasam powder to give it a different taste.
You can also add cilantro leaves.

Rice in pasta sauce

2009-03-01T07:17:00.000-08:00

Serves 4

Ingredients
2 tbsp-Vegetable oil
2 or 3lb -Chicken thighs
1/2 tsp-Paprika
1/2 tsp -Dried thyme powder
½ cup-Chopped Onion
½ cup-Frozen green peas
4 tbsp-Pasta sauce
1 cup-Basmathi Rice
To taste-Salt
To taste-Black pepper
To taste-Hot sauce

Method
*Heat oil in large skillet over medium heat until hot. Sprinkle chicken with salt, paprika, thyme, and black pepper. Cook chicken 5 to 6 minutes on each side or until golden brown. Remove from skillet.
*Add onion and garlic to same skillet; cook for 2 minutes. Add chicken, pasta sauce, and water. *Cook for 15 minutes. Then add rice and green peas into the chicken mixture. Mix it very well. *Season to taste with hot pepper sauce; bring to a boil.
*Reduce heat. Cover, and simmer for 20 minutes or until chicken is no longer pink at the center and liquid is absorbed.
* Sprinkle chopped parsley and serve hot!

Corn fritters

2009-03-01T06:52:00.000-08:00

serves 2

Ingredients-
1- Cup Crème of corn
½ -cup Frozen corn
1 -tsp Crushed ginger
1- tsp cumin
2- medium Green chillies crushed
½- tsp Turmeric powder
1- cup Pancake mix
4- tbsp Rice flour
To taste Salt
To taste Red chilly powder
Oil for deep frying

Method
*Mix corn with ginger, green chilly, cumin, cilantro, red chilly powder, turmeric powder, and salt.
*Add flour and make a thick paste.
*Prepare balls out of this mixture and fry in oil till golden brown.
*Serve with ketchup or your favorite sauce.

Notes
*Corn is sweet, so ginger, green chillies, and red chilli powder gives it enough spiciness.

Chicken curry-1

2009-02-28T16:18:00.000-08:00

http://www.youtube.com/watch?v=LM6dQrLkOwA&feature=channel_page

Serves 2
Ingredients
3 pounds Bite size chicken pieces
2 medium Chopped onion

1 or 2 green chillies (optional)
1 tsp Garam masala
1 tbsp Coriander powder
½ tsp Turmeric powder
1 tsp Garlic paste
1 tsp Ginger paste
2 tsp Oil
1 large Diced tomatoes

1 cup Potatoes, green plantain or yuca, diced
To taste Salt
To taste Red chilly powder
A few chopped cilantro or curry leaves

Method
* Fry the onions in oil until brown. Add the ginger and garlic paste. Continue stirring and add coriander, turmeric,, and red chilly powder. Continue stirring for 2 minutes.
* Add tomatoes and salt. Saute for another 3 minutes.
* Then add chicken pieces and diced potatoes ,garam masala and salt. . Add enough water to just cover the chicken. Simmer until chicken is done which is about 25 minutes.
* Just before serving, add chopped cilantro.