Tea

For 2 cups:

Take 1 cup of water and 1 cup milk, add 1 tsp of tea leaves and 2 tsp of sugar...boil these ingredients together for 5 to 10 min then filter the tea to cups and serve hot

Spicy Prawns Roast In Fresh Cream

Spicy Prawns Roast In Fresh Cream

Ingredients:

Prawns cleaned : 2 cups
Mustard seeds : 1/2 tsp
Ginger crushed : 1 tsp
Garlic crushed : 1 tsp
Shallots (sliced vertically) : 1/2 cup
Onion sliced : 1 large sized
Green chilies (sliced lengthwise) : 3nos
Curry leaves : 1 sprig
Tamarind : 2
Vinegar: 1 tsp
Fenugreek powder : 1 pinch
Turmeric powder : 1/2 tsp
Red chilly powder : 1 tsp
Black Pepper powder : 1/2 tsp
Coriander powder-1 tsp
Garam masala : 1/2 tsp
Fresh Cream : 1 cup
Oil : 3 tsp
Salt : as needed

Method:

Heat a frying pan and pour oil. Add the mustard seeds and when they starts crackling add the shallots, onion, sliced green chillies and curry leaves. Saute it very well till the onion becomes brownish.
Add the tomatoes, ginger, garlic, red chilly powder and coriander powder to the pan and saute it. Add prawns, turmeric powder, black pepper powder, tamarind, vinegar and fenugreek powder.
When the prawns are cooked, add fresh cream, garam masala and salt. Mix it and cook for 10-15 minutes.
When the water dries up, add 1 tea spoon oil and saute well……..Enjoy

Prawns Masala

Prawns Masala

Ingredients: 

1/2 kilo prawns (sorted)
3 onions chopped 
3-4 green chillies
2 tomatoes chopped
1 tbsp chilly powder
1/2 tsp pepper powder
2 tbspcoriander powder
1/4 tbs turmeric
salt as required
1 inchginger
5-6 pieces garlic
handful coriander leaves
3-4 tbsp oil

Method:

Apply little turmeric,chilly pwdr and salt to the the prawns and keep aside.
Also make ginger+garlic paste
Add oil into a pan and once hot add ginger garlic paste.Saute well
Add onions and chillies and saute
Add the masala and saute well.
Add tomatoes and coriander leaves and keep on slow flame.
Add little water and keep pan closed for 2 min.
Smash tomatoes well and blend the mixture well.Add salt.
Add the prawns to the pan and add water as needed.
Mix well and keep on medium flame for 15 min.
Serve with fried rice or Roti

Kerala Porotta

Kerala Parotta

Ingredients:

Maida 1 Kg
Beaten Egg 2 nos.
Milk 1 cup
Sugar 2 tsp
Oil ¼ cup
Water -as needed to prepare the dough. ½ cup

Method: 

Mix all the ingredients from 1 to 6 in a bowl.
Slowly add water and knead, making a soft dough.
Cover with a damp cloth and keep aside for 1/2 an hour.
Shape dough into a ball and rub a few drops of oil.
Divide the dough into lemon sized balls and cover with a damp cloth.
In a flat surface apply oil and roll out very thin.
Apply a little more oil over the rolled dough.
Using both hands make pleates on the rolled dough starting from one end.
Then holding at one end of the pleated dough ,rotate it just like a spiral.
Roll out each portion,it should be a medium thick.
Heat the tawa on medium flame.
Place the rolled porotta on the tawa and apply oil on the top.
Flip the porotta over and cook the other side until golden brown.
To get layers, place 4 or 5 cooked porottas in a flat surface and holding them between hands,beat the hands together.
Porotta is ready.
Serve it hot with egg curry.

Pan Cake- Unniyappam Fusion ( Just A Twist)

PAN CAKE- UNNIYAPPAM FUSION (Just A Twist)

Ingredients:

2 cups all-purpose flour
2 1/2 teaspoons baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
2 large eggs
1 1/2 to 1 3/4 cups milk
2 tablespoons melted butter

Method:

Sift together flour, baking powder, sugar, and salt. In a separate bowl, whisk together the eggs and 1 1/2 cups of milk; add to flour mixture, stirring only until smooth. Blend in melted butter. If the batter seems too thick to pour, add a little more milk.

Grease butter in unniyappam chatti (paniyaram pan) and pour ladle-fuls of the batter into each hole. After 2-3 mins on one side, gently turn the Appam to the other side. Cook both sides until golden and set aside to drain on a kitchen towel.

Pallappam

Pallappam

Ingredients

Rice Flour - 2 cups
Rapid Rise Highly Active Yeast – 1 tsp
Sugar – 3 tbsp
Rava (Semolina) – 2 tbsp
Thick Coconut Milk – 1/2 to 1 Cup (I use Canned Coconut Milk)
Water – As needed
Salt – to taste
Preparation Method for Batter

For making Rava Kurukku (Semolina Paste) which is a thick paste, take 2 cups of water in a saucepan and add 2 tbsp of rava (semolina). Bring it to a boil stirring continuously. Reduce the heat to low and continue stirring. When the mixture changes to a thick paste, remove it from heat and allow it to cool.

In a big bowl, combine 2 cups of Rice Flour, 3 tbsp Sugar, cooled Rava Kurukku (Semolina Paste), 1 tsp Yeast along with 1/2 cup Coconut Milk and a pinch of salt. Add around 1/2 to 1 cup water or more and whisk everything to form a smooth and thick batter. The batter should be thick because after fermentation it will rise and become thinner in consistency.
Leave the batter in a warm place for around 8-9 hours and allow it to ferment.

Palappams in a Palappam Chatti

Before preparing palappam, add 1-2 tbsp of sugar and 1/4 to 1/2 cup of coconut milk to the batter and mix well. The batter should be loose in consistency similar to that of Dosa batter.
Pour a ladle full of batter into a Palappa Chatti (deep round pan used for Palappams) and swirl the pan lightly, spreading the batter to the sides of the pan.
Cover with lid and allow it to cook for around 3 minutes on medium heat. When the center of appam is done and the edges start detaching, remove the palappam carefully from the pan. Do not flip palappams.
If you like the edges or laces to be golden brown, add more sugar to the batter.

Oats Ladoo

Oats Ladoo

Ingredients

1 cup oats
1/4 cup cranberry
1/2 tsp cardamom powder
2 cups sugar
1/2 cup water

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 2
Difficulty: easy

Directions

Combine sugar and water into large pot.

Cook till you get 2 thread consistency of sugar syrup. Then add cardamom powder.

Parallely roast the oats and alllow it to cool.

Then add roasted oats into sugar syrup. also add cranberry . Mix everything well. Let the mixture cool down for sometime and then make small balls out of the mixture.

Kozhukkatai

Kozhukkatai

Ingredients

Rice flour : 1 cup
Grated coconut : 1½ cup
Thick jaggery syrup : ½ cup
Cardamom powder : 1 tsp
Water : 1 cup
Salt : A pinch

Kozhukattai preparation

Add salt to water and boil it.
Pour this water into the rice powder and knead well to make smooth dough, without lumps.
Make big lemon sized balls out of this dough.
Heat a thick bottomed sauce pan and pour in the jaggery syrup and mix the coconut and cardamom powder.
Keep it over the flame till the moisture dries up with constant stirring.
Spread a little oil on your palm and take a ball of dough and flatten in slightly.
Put a spoonful of the mixture (#7) in this and secure all the sides and roll lightly.
Prepare the entire balls using the rest of the dough.
Steam the kozhukkattas till done and serve them warm.

Chicken Kolli Wada

Chicken Kolli Wada

Ingredients 

Chicken - 1/2 kg or (cut t into strips wthout bone)
Soya Sauce - 1/2 tsp
Tomato Ketchup - 1 tsp
Chilli Powder - 1 tsp
Tumeric Powder - 1/4 tsp
Ginger Garlic paste - 1 tsp
Cinnamon + Cloves (Lavang/Laung) Powder - 1/4 tsp
Pepper Powder - 1/4 tsp
Food color - 2 pinch
Oil - 2 tsp
Coriander or Cilantro Chopped - 2 tbsp
Salt to taste

Cooking Method :

Mix all the ingredients together
Heat a kadai and fry .

Kerala Crab Curry

Kerala Crab Curry

Ingredients:

1. whole crabs/ njandu - 6 nums cleaned and washed
2. onion - 1/2 portion of a medium sized chopped
3. ginger chopped - 1 tbsp
4. garlic - 4 cloves chopped finely
5. green chili - 2 slit
6. tomato - 2 medium seeded and chopped
7. curry leaves of 2 springs
8. chili powder - 2 tsp
9. turmeric powder - 1/4 tsp
10. coriander powder - 1 tsp
11. salt as required
12. coconut oil - 2 tbsp
13. coriander leaves chopped - 3 tbsp
14. tamarind pulp of 1 lemon sized ball soaked in 1 cup of water squeezed and drained
15. Mustard seeds - 1/2 tsp
16. Fenugreek seeds - 10 nos

Method:

1. Heat oil in a clay pan
2. Add fenugreek seeds followed by mustard seeds
3. Allow to pop up. Add curry leaves and saute
4. Add onions, green chillies and saute till onions turn transulcent
5. Add ginger garlic. saute for another till the raw smell disappears
6. Add chilli powder, corriander powder and turmeric.saute for 10 sec
7. Add 1/2 cup of water
8. allow it to boil nicely and the oil starts seperating.
7. Now add the tomatos. and tamarind juice.
8. once it boils add salt. stir.
9. Now add the crabs cover and cook till the white shell's color turns orange. (This is when the crab is cooked)
10. Add the chopped corriander leave stir. remove from fire
11. Serve this with ghee rice. That is the best combination