MALAI KOFTA

INGREDIENTS:


Pototoes : 3 nos

Panner  : 100 gms

Tomotoes: 2 nos

Onions : 2 nos

Green chillies : 1 no

Koya or mawa : 100 gms

Cashew nuts : 1 tbsp

Poppy seeds : 1 tbsp

Corn flour : 4 tsps

Cumin seeds : 1 tsp

Black  pepper : 1 tsp

Garam masala : 1/4 tsp

Corianderseeds powder : 1 tsp

Cumin seeds powder : 1 tsp

Chilli powder : 1 tbsp

Salt

Oil(for deep frying)

Corriander leaves (for garnishing)

METHOD :

• Boil pototoes, peel skin and mash.
• Boil tomotoes and keep aside
• Boil onions and keep aside
• Cut the panner in to small pieces and grind in a mixie.
• Add grinded panner, cornflour, salt to mashed pototoes and mix well.
• Grease your hands and make small balls.
• Heat oil in a kadai and deep fry these balls.(If the ball is breaking add some more conflour).
• In a mixie jar, grind boiled onions, tomotoes,chillies,koya to smooth paste.
• Heat 1 tbsp oil in a kadai, fry cuminseeds,  black pepper.
• When it is spluttering, add above paste , corrianderseeds powder, cuminseeds powder,garam masala powder, chilli powder, salt, water and cook for 5 min by closing the lid.
• Add the fried balls before serving and garnish with coriander leaves.

GONGURA CHICKEN

INGREDIENTS

Gongura leaves : 2 cups

Chicken :1/2 kg

Onions(Grind to paste) : 1cup

Ginger-garlic paste : 11/2tsp

Garam masala : 1/2 tsp

Corianderseeds  powder : 1tsp

Cuminseeds powder : 1tsp

Chilli powder : 2 tsp

Green chillies : 2 or 3

Turmeric powder : 1/2tsp

Salt

Oil : 2 tbsp

METHOD :

• Wash gongura leaves and remove stems.
• Chop it and cook in water with green chillies.
• Grind it to rough paste and keep a side.
• Add turmeric, chilli powder and salt to chicken and marinate for 15 min.
• Heat oil in a kadai ,add onion paste and fry for 15 min on medium flame.
• When oil is leaving sides, add ginger garlic paste and saute for 5 min.
• Then add chilli powder, salt, corianderseeds powder, cuminseeds powder, garam masala, marinated chicken, 1 cup water and cook for 15 min.
• Add gongura paste and cook on medium flame until chicken becomes tender.
• Serve hot with rice.

PRAWNS MALAI CURRY

INGREDIENTS :

Prawns  :  1/2 kg

Coconut pieces : one cup

Onions : 4

Ginger: 1/2 inch

Garlic : 1 pod

Green chillies : 4 (Slit)

Bay leaves : 3

Cardamom: 2

Cinnamon  stick: 1/2 inch piece

Cloves :4 or 5

Corriander seeds powder : 1 tsp

Cumin seeds powder : 1 tsp

Turmeric powder :1/2tsp

Salt

METHOD :

•  To extract coconut milk grind coconut,then add   water and squeeze. Strain through a muslin cloth.
• Clean the prawns and remove heads.
• Apply turmeric powder, salt  to prawns and cook for 10 min with out adding water and keep aside.
• Grind cardamoms,cinnamon stick,cloves to a fine powder to make garam masala
• Grind onion  to paste.
• Heat oil in a pan, add onion paste and fry until oil leaves sides.
• Add ginger garlic paste and saute for 5 min.
• Then add salt,chilli powder,turmeric, corrianderseeds powder, cuminseeds powder, garam masala,bay leaves and saute for 2 min.
• Add prawns and mix well.
• Add 1 cup of water and cook for 5 min.
• Then add coconut milk. Close the lid and cook for 15 minutes.
• Once done garnish with corriander leaves.

• Enjoy this dish with Rice or biryani.

APPLE CAKE FOR X'MAS

INGREDIENTS:

Apple : 1 no

All purpose flour : 1 cup

Sugar : 1 cup

Butter : 3/4 cup

Eggs : 4 nos

Baking powder : 1/2 tsp

Baking soda : 1/4tsp

vanilla essence: 1 tsp

METHOD :

• Preheat oven to 180 degrees.
• Sieve flour, baking powder, baking soda and keep a side.
• Peel off apple and cut in to small pieces.
• Grind these pieces by adding little water into juice and keep a side.
• Take butter in a bowl and beat it with electric mixer for 30 seconds.
• Add sugar to butter and beat until light and fluffy.
• Then add eggs, vanilla extract  and beat  until well combined
• Add flour in three additions altenating with apple juice.( Dont over beat ,mix until well combined) .
• Bake in preheated oven for 30 mins or until a tooth pick or fork inserted comes out clean.
• Let  it cool and serve.

Sending this to cookies and cakes for X'mas event

MYSORE BONDA

INGREDIENTS :

Urad dal : 2 cups

Rice flour : 1 tbsp

Coconut pieces : 4 or 5 pieces

Green chillies : 3 or 4

Ginger : small piece

Garlic : 3 or 4 cloves

Baking soda :a pinch

Salt

Oil ( for deep frying)

METHOD:

• Soak urad dal for 2 hours in water.
• Grind chillies, ginger, garlic to a smooth paste.
• Add salt, coconut pieces and chilli paste to urad dal and grind nicely to a tight paste without adding water.
• Add rice flour to this batter and mix well.
• Heat oil in a kadai until smoke comes out
• Drop balls of the batter and deep fry till it becomes golden brown

                  
            serve hot with coconut chutney.

ARATIKAYA PULUSU / RAW BANANA SOUP CURRY

          

INGREDIENTS:

Arati kayalu/ Raw bananas : 2

Tamarind pulp: lemon size

Onions: 2

Red chilli powder: 2tsp(adjust)

Corrander seeds powder: 1/2 tsp

Cumin seeds powder : 1/2 tsp

Garam masala : 1/8 tsp

Turmaric powder: a pinch

Oil

Salt

Curry leaves

Coriander leaves

METHOD:

• Cut the raw bananas  in to medium pieces and soak them in water.
• Grind the onions in to smooth paste.
• Extract juice from tamirind pulp and keep a side.
• Take a kadai and add 2 or 3 tbsp of oil and fry the onion paste on medium flame till oil leaves sides.
• Now add curry leaves, corraiander seeds powder, cumin seeds powder,garam masala ,turmeric powder, salt, chilli powder and saute for few minutes.
• Add raw bananas and saute for a 2 mins.
• Add water and let it cook.
• when bananas are half cooked,add tamirind juice and let it cook for 15 minutes.
• when it is done off the stove and garnish with corriander leaves. 
• serve it with rice.

       TIP:

• Tamirind juice should be added when raw bananas are half cooked.if u add it before they may not cook properly.
• Use raw onions to make paste instead of fried onions for good taste.

APPLE CUSTARD ICECREAM

INGREDIENTS:

Apple: 1

Milk : 1 litre

Sugar : 1 cup(adjust)

Custard Powder : 2 tsp

Vanilla essence : 1tsp

METHOD

• Take custard powder in a bowl and dilute it with cold milk and keep a side.
• Chop the apple and grind it to a smooth paste and keep aside.
• Boil milk in a vessel and add sugar.
• Now reduce the flame and slowly add diluted custard powder by stirring continuously
• In a bowl mix apple puree , vanilla essence and boiled milk and let it cool down
• Freeze this mixture for 5 to 6 hours

sending to

food palette series

PEANUT/GROUNDNUT PAKODAS

INGREDIENTS:

Peanuts:1 cup

Besan : 3 tbsp

Corriander powder : 1/2 tsp

Ginger garlic paste: 1/2 tsp

Chilli powder : 1 tsp(adjust)

Garam masala powder: 1/8 tsp

Jeera powder : 1/2 tsp

Salt

Baking soda : 1/8 tsp

Oil (for deep frying)

METHOD:

• Roast the peanuts and remove skin.
• Boil these peanuts in salt water for 20 minutes(so that pakodas wont be hard).
• In a bowl mix besan, chilli powder, salt, ginger garlic paste,corrainder powder, cumin seeds powder and baking soda  with water to a smooth paste.
• Add the boil peanuts and mix well.
• Keep it a side for 10 minutes
•  Heat oil in a kadai and deep fry till it turn golden colour

             Serve hot with tomoto kechup.

sending this to KADALAEKAI PARISHE EVENT

CHOCOLATE ICE CREAM

INGRDIENTS :

Milk - 250ml

cocoa powder - 2 tsp

custard powder - 1 tsp

milk powder - 2 tbsp

sugar - 8 tsp

Cashew nuts - 10 nos

METHOD :

• Take a bowl and sieve cocoa powder, custard powder and milk powder together.
• Now add 2 tbsp cold milk and make it to a smooth paste.
• In a vessel boil milk and add sugar. when milk reduced to 31/4 quantity,  add cocoa paste slowly by  stirring continuously
• Let it boil for 5 minutes. when it is thickening, off the stove and let it cool
• When it is cool, mix it with electiric mixer for 5 minutes( you can use a blender for this).
• Add cashews pieces and mix with a spoon.
• Now deep freeze it for 6 to 7 hours
• Decorate it with cashews before serving

       

Egg Fried Rice

 Egg fried rice is one of the tasty and easiest dish.Chicken or Mutton curry is the great combination with this.

Ingredients:

Eggs- 4

carrot- 1 cup(chopped)

cabbage- 1 cup(chopped in to small pieces)

rice - 3 cups

green chillies- 2 or 3(paste)

ginger garlic paste- 1 tsp

black pepper powder - 1/2 tsp

soya sauce- 2 tsp

chilli sauce- 1 tsp

salt

chilli powder - 2 tsp

garam masala powder-1/2 tsp

oil- 3 tbsp

ghee- 1 tsp


Method :

• In a pan add ghee and fry rice for 2 minutes.
• Now cook the rice with 5 and half cups of water in a pressure cooker and cool it.
• Take a kadai and add oil.
• now fry onions until they become transparent. 
• Add ginger garlic paste and green chillies pate and fry for some time.
• Add  chopped carrot and cabbage pieces and fry for five minutes.
• Add eggs to it and fry for few minutes.
• Add  salt, chilli powder, garam masala and saute for 2 minutes
• Add boiled rice soya sauce, chilli sauce, vinegar, pepper powder and mix well.

           yummy egg fried rice is ready. serve with chicken or mutton curry or simply with raita.