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Meringue kisses

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Reference :

http://m.bakerella.com/meringue-kisses/

1 egg white

1/3 cup castor sugar

1/4 tsp lemon juice

beat egg white on medium speed to form fluffy white form

Add lemon juice and beat to form nice shiny soft form holding mix

Add sugar bit by bit and beat on medium speed for a shiny white peak forming mix and colour and beat for a couple of sec

preheat oven to 200 f

put the mixture in piping bag and place kisses on the parchment paper , bake for 30-40Mts

let it cool store in air tight container in the refrigerator .

 
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Posted by on June 24, 2015 in Uncategorized

 

Andhra egg curry

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Unformatted recipe from mom

4tbsp,coconut,one tbsp,cahewnut pieces,1/4tsp pernjeera,saunf,tbsp or according to your spice add red chilly pwd, half tsp garamasala pwd.grind,and keep a side.
In a kadai,pour oil,put cardomom,one,little cinnamon,clives,half spoon jeera,the
Cut two medium slice onion,put this in kadai,fry till golden brown,,with one or two slit,green chilly.,little ginger garlic paste,two or three tomato pieces,fry again ,lastly pour grind masala,,then cooked egg and boil ,garnish wil coriander leaves.

 
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Posted by on June 24, 2015 in Uncategorized

 

Chicken 65

chkn 65 (1)

For the Chilly garlic paste:

Grind together 4-5 Pods of garlic,6-7 red chillies,vinegar,salt and sugar.For color add chilly powder if the chillies dont impart the color

For the Chicken:

Marinate chicken with lemon juice,salt,chilly powder,turmeric powder,pepper powder and ginger garlic paste.Keep it for some time.

Add 1 egg white to above marinated chicken ,2-3 tbsp of flour and deep fry it in hot oil,Drain on to towel.

Putting it together:

In a wok heat some oil,fry a few green chilly,curry leaves and finely chopped 1 garlic pod,add the Chilly garlic paste adjust the salt and sugar to meet your requirements bring to a boil add as little water as possible.

When the sauce has come to a boil,add the chicken pieces and toss it around till the pieces are evenly covered with the sauce till none is left in the wok.

Serve it with slices of raw &/fried onion.

 
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Posted by on January 26, 2015 in Uncategorized

 

Kerala style fish curry

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A gravy gravy dish from God owns country.

Ingredients

4-5 pieces of fish

2 tbsp Kashmiri chilly powder

tamarind paste

1/2 tsp turmeric powder

lots of chopped ginger

2 slit green chillies

1/2 cup grated coconut

1/2 tsp cumin seeds

1 onion finely chopped

handful curry leaves

Method

clean the fish

in a vessel add tamarind, green chilly, salt, turmeric powder,Kashmiri chilly powder and chopped ginger and bring to a slow boil with only as much water as it needed for the fish pieces to sink I in the next step

add fish pieces and cook for some time

make paste of coconut and cumin , add this to above fish when it is almost completely cooked

add some water , adjust salt and simmer for 5mts after a quick boil

fry chopped onion and curry leaves add to above

let the curry settle for some time before serving

 
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Posted by on October 16, 2014 in Uncategorized

 

Tambde bhajji sasam

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Cook chopped REd bhajji with salt.

Make a paste of coconut grating,fried red chilly and and adequate tamarind.

Add this to the above.

Bring to boil

season with mustard and curry leaves.

 
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Posted by on August 24, 2014 in Uncategorized

 

Lobster-Kerala style

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I bought 2,1.25 lb Fresh Lobster Steamed at the store.Cleaning it was fairly simple-Dp all the above steps in a plate,as we clean the steamed lobster the juice of the lobster is going to fall and can be used to make the gravy of the dish.Also keep another plate near by to throw the things that we are going to discard.Collect the juices dropping from the lobster dont throw it away

  1. Remove the claws first and other appendages sticking out.
  2. Use Scissors to separate the head from the body.
  3. Clean up the head portion ie from the hollow end of the head if u spray water the dirty-n edible matters will come out,cut the eye-snout part of the head and throw it away.Keep the Casket shaped part of the head.Clean out the other end of this portion too.
  4. For the body-Turn it around so the White shell is facing upwards and tail away from  you.Cut the triangle shaped shell sticking out in a row on the right side.Also cut the small appendages attached to that side of the body.
  5. Now place  one edge of the the scissors between the white and red Shell away from the flesh and cut the entire length of the body without touching the rest of the body.Do the same to the other long edge.
  6. now you should be able to easily lift the white shell and relieve the complete lobster body(flesh) from the shell.
  7. Cut the 2 parts of the Claws so its easy to mix around.

Making the dish:

  1. 2 -1 1/4 Lobster Cleaned as mentioned
  2. 2 chopped onion
  3. 1 chopped tomato
  4. 4-5 crushed garlic
  5. 1 inch crushed ginger(more if the ginger is thinner type,mine was really large)
  6. 2 tsp chilly powder
  7. 1tbsp  tbsp cilantro powder
  8. 1 chopped green chillies(more if you like more spicy)
  9. salt to taste
  10. oil
  11. 1/2 turmeric powder
  12. 1 tsp Pepper powder

Method:

  1. Prepare the lobster as mentioned and keep aside.I cut the body flesh into 4 equal parts for ease of serving.
  2. In a pan add 2 tbsp oil and fry on medium flame chopped onion ,,crushed garlic and ginger  and green chilies till onion are translucent.
  3. To this add chilly powder,pepper powder ,turmeric powder ,cilantro powder ,salt and fry well.
  4. To this add Salt ,and water from the lobster and cook on low to low medium flame.
  5. Add tomatoes and cook for a couple of mts.
  6. In this keep all the lobster pieces except for the flesh from the body and cook on medium -low flame under cover for nearly 10mts or till the onion are properly cooked(add water only if necessary).This dish is semi dry.
  7. Add the Body flesh in the end ,as it tends to get really chewy when cooked longer.-cook for 5mts on medium flame
  8. Add chopped cilantro and mix well and cook for 1-2mts.
  9. Serve hot with rice/roti.
 
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Posted by on August 12, 2013 in Kerala, Seafood, Uncategorized

 

Lemon Rasam

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When I was very small,I  had taken a trip to my cousins house during one summer vacation holiday,We had not told my aunt that we were coming and we landed for lunch unannounced. After toiling in her kitchen for nearly half and hour ,asking us to explore the wild,she prepared a simple but ever so taste meal which remains fresh on my taste buds even today.

It is during this trip that I had Lemon rasam for the first time in my life.Here is the recipe to this tasty rasam

Ingredients”

  1. 1 cup cooked dal +water
  2. 1 tomato
  3. 2 green chillies
  4. 3-4curry leaves
  5. Ginger chopped
  6. 1/2 tsp rasam powder
  7. 1/4 tsp turmeric powder.
  8. 1 Lemon juice
  9. mustard,curry leaves for seasoning
  10. oil

Method:

  1. Cook Chopped onion,green chilly,ginger,curry leaves,salt,turmeric and sambar powder ,1 cup water till tomato is cooked.
  2. Add Toor dal and its water,
  3. Bring to a boi,Swtich off the stove and add lemon juice.
  4. Adjust salt.
  5. In a wok heat oil,splutter mustard and curry leaves,thus preparing the seasoning.
  6. Add this to the rasam.
 
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Posted by on May 19, 2013 in Uncategorized

 
 
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