Idly-6 nos
Onion-2 medium
Greenchilly-3 nos
Capsicum-1/2
Garlic-1 tsp finely chopped
Plain Flour-1 tbsp
Corn Flour-1 tbspn
Soya sauce-1 1/2 tbspns
Tomato sauce-2 tbspns
Pepper powder-1/2 tsp
Oil- for frying idli's
Method:
Cut each idli's into four pieces.
Make square chunks of onion and capsicum.
Make a batter of plain flour and corn flour.
Dip idli pieces in the batter and deep fry it and keep aside.
In a Kadai add 2 tbspns of oil add the onion chunks and fry for a minute.
Add the capsicum, slitted green chillies, and chopped coriander to it and fry for another minute.
Now add all sauce, pepper powder and a pinch of salt and stir well.
Add the fried Idli pieces to it and toss well.
Video Section:
Mixed Vegetable Balls
Onion-1 medium
Potato-2 nos
Carrot-2 nos
Green peas-1/2 cup(cooked)
Cabbage-1/2 cup (shredded)
Ginger garlic paste-1/2 tsp
Green chilly-2 nos
Chilly powder-1/2 tsp
Bread Crumbs-200gms
Plain flour-2 tbspns
Water-to make paste
Salt to taste
Oil for deep frying
Method:
Finely chop onion and greenchillies.
Cook and mash the potatoes.
Shred the cabbage and grate the carrots.
In a kadai heat 2 tbspns of oil, add the chopped onion and fry till its golden brown.
Add the chopped green chilly, ginger garlic paste ans saute for a minute.
Add cabbage and grated carrot, stir it and close it with the lid for 2 mins.
Add mashed potatoes and green peas to it and mix well.
Now add the chilly powder, salt and 2 tbspns of bread crumbs and stir well.
Allow it to cool and make medium sized balls out of the mixture.
Make a batter with plain flour and water.
Dip the vegetable balls into the batter and coat it with bread crumbs.
Heat oil and deep fry it.
Serve hot with green chutney & tomato ketchup.
NB: Instead of batter we can use beaten egg also.
Video Section:
Potato-2 nos
Carrot-2 nos
Green peas-1/2 cup(cooked)
Cabbage-1/2 cup (shredded)
Ginger garlic paste-1/2 tsp
Green chilly-2 nos
Chilly powder-1/2 tsp
Bread Crumbs-200gms
Plain flour-2 tbspns
Water-to make paste
Salt to taste
Oil for deep frying
Method:
Finely chop onion and greenchillies.
Cook and mash the potatoes.
Shred the cabbage and grate the carrots.
In a kadai heat 2 tbspns of oil, add the chopped onion and fry till its golden brown.
Add the chopped green chilly, ginger garlic paste ans saute for a minute.
Add cabbage and grated carrot, stir it and close it with the lid for 2 mins.
Add mashed potatoes and green peas to it and mix well.
Now add the chilly powder, salt and 2 tbspns of bread crumbs and stir well.
Allow it to cool and make medium sized balls out of the mixture.
Make a batter with plain flour and water.
Dip the vegetable balls into the batter and coat it with bread crumbs.
Heat oil and deep fry it.
Serve hot with green chutney & tomato ketchup.
NB: Instead of batter we can use beaten egg also.
Video Section:
Channa Dal/Stir Fry
Channa dal-1 cup
Onion-1 medium
Green chilly-2 nos
Ginger Chopped-1/4 tsp
Curry leaves-few
Mustard seeds-1/2 tsp
Grated coconut-2 tbspns
Salt to taste
Oil-1 tbspn
Method:
Wash and soak the channa dal for 30 mins.
Finely chop onion, ginger and green chillies.
Cook the Channa dal in salted water till its done.
Heat oil in a pan add mustard seeds after spluttering add curry leaves.
Add finely chopped onion to it and cook till its soft.
Now add ginger and greenchilly,saute for a minute.
Stir in the cooked channa dal and saute well.
Garnish with Grated coconut.
Click here to see the video : http://www.youtube.com/watch?v=fVB9B-5Zr1A
Note: This Video only contain how to prepare "Channa Dal salad"
Onion-1 medium
Green chilly-2 nos
Ginger Chopped-1/4 tsp
Curry leaves-few
Mustard seeds-1/2 tsp
Grated coconut-2 tbspns
Salt to taste
Oil-1 tbspn
Method:
Wash and soak the channa dal for 30 mins.
Finely chop onion, ginger and green chillies.
Cook the Channa dal in salted water till its done.
Heat oil in a pan add mustard seeds after spluttering add curry leaves.
Add finely chopped onion to it and cook till its soft.
Now add ginger and greenchilly,saute for a minute.
Stir in the cooked channa dal and saute well.
Garnish with Grated coconut.
Click here to see the video : http://www.youtube.com/watch?v=fVB9B-5Zr1A
Note: This Video only contain how to prepare "Channa Dal salad"
Mutton Fry
Mutton/Lamb-1kg
Ginger Garlic paste-2 tbspns
Chilly powder-2 tbspns
Coriander Powder-2 tbspns
Turmeric powder-1/2 tsp
Garam Masala powder-1 tsp
Fennel powder-3/4 tbspn
Salt to taste
Oil-for deep frying.
Green chilly-4
Curry leaves-few.
Method:
Wash and cut the mutton into large pieces and cook it along with all the masala till its 3/4 cooked.
Allow it to cool down completely.
Now heat oil and deep fry the mutton.
Finally add the slitted green chillies and curry leaves to the oil and garnish it over the mutton fry.
Click here to see the video : http://www.youtube.com/watch?v=ppmN2Jqs70Q
Ginger Garlic paste-2 tbspns
Chilly powder-2 tbspns
Coriander Powder-2 tbspns
Turmeric powder-1/2 tsp
Garam Masala powder-1 tsp
Fennel powder-3/4 tbspn
Salt to taste
Oil-for deep frying.
Green chilly-4
Curry leaves-few.
Method:
Wash and cut the mutton into large pieces and cook it along with all the masala till its 3/4 cooked.
Allow it to cool down completely.
Now heat oil and deep fry the mutton.
Finally add the slitted green chillies and curry leaves to the oil and garnish it over the mutton fry.
Click here to see the video : http://www.youtube.com/watch?v=ppmN2Jqs70Q
Butter Chicken
Chicken -1/2 kg(boneless)
Yoghurt-1 cup
Red colour-a pinch
Ginger garlic paste-2 tbspns
Chilly powder-1 tbspn
Garam Masala Powder-3/4 tsp
Onion-3 nos
Tomato Puree-1 cup
Cashew-10 nos
Fresh cream-2 tbspns
Butter-1 tbsp
Salt to taste
Oil-4 tbspns
Coriander leaves -for garnishing.
Method:
Marinate the chicken using yoghurt, redcolour, chilly powder, salt, ginger garlic paste for atleast an hour.
Slice the onion and fry it till golden brown/crispy along with the cashews.
Grind the fried onion to a fine paste.
Make the tomato puree out of 3 medium tomatoes blanched in hot water, peel of the skin and grind it.
In a heavy bottom pan heat oil, add the chicken marinade and fry till its 3/4 cooked stirring occasionally.
To this fried chicken add the remaining 1 tbspn ginger garlic paste,tomato puree and salt.
Cook for about 10-15 mins.
Add the onion paste, Garam Masala powder and cook for another 5 mins.
Switch off the heat, add butter and finely chopped coriander.
Before serving add the fresh cream.
Click here to see the video : http://www.youtube.com/watch?v=tD9O-L2Xvzo
Yoghurt-1 cup
Red colour-a pinch
Ginger garlic paste-2 tbspns
Chilly powder-1 tbspn
Garam Masala Powder-3/4 tsp
Onion-3 nos
Tomato Puree-1 cup
Cashew-10 nos
Fresh cream-2 tbspns
Butter-1 tbsp
Salt to taste
Oil-4 tbspns
Coriander leaves -for garnishing.
Method:
Marinate the chicken using yoghurt, redcolour, chilly powder, salt, ginger garlic paste for atleast an hour.
Slice the onion and fry it till golden brown/crispy along with the cashews.
Grind the fried onion to a fine paste.
Make the tomato puree out of 3 medium tomatoes blanched in hot water, peel of the skin and grind it.
In a heavy bottom pan heat oil, add the chicken marinade and fry till its 3/4 cooked stirring occasionally.
To this fried chicken add the remaining 1 tbspn ginger garlic paste,tomato puree and salt.
Cook for about 10-15 mins.
Add the onion paste, Garam Masala powder and cook for another 5 mins.
Switch off the heat, add butter and finely chopped coriander.
Before serving add the fresh cream.
Click here to see the video : http://www.youtube.com/watch?v=tD9O-L2Xvzo
Fish Fry - Kerala Style
Fish-1/2 kg
Turmeric-1/4 tsp
Chilly powder-1-2 tbsp
Pepper powder-1/2 tsp
Salt to taste
Fennel powder-1/2 tsp
Oil-for frying
METHOD:
Clean and cut the fish into medium pieces.
Mix all the powders in a bowl along with a tsp of oil and water and make it a thick paste.
Apply this above mixture to the fish pieces and marinate it for at least 15 mins.
Heat oil in a kadai and deep fry the fish pieces.
Click here to see the video: http://www.youtube.com/watch?v=cuSm6avM1eI
Turmeric-1/4 tsp
Chilly powder-1-2 tbsp
Pepper powder-1/2 tsp
Salt to taste
Fennel powder-1/2 tsp
Oil-for frying
METHOD:
Clean and cut the fish into medium pieces.
Mix all the powders in a bowl along with a tsp of oil and water and make it a thick paste.
Apply this above mixture to the fish pieces and marinate it for at least 15 mins.
Heat oil in a kadai and deep fry the fish pieces.
Click here to see the video: http://www.youtube.com/watch?v=cuSm6avM1eI
Potato Fry
Potato- 1/2 kg
Chilly powder-2 tsp
Coriander powder-1 tsp
Turmeric powder-1/2 tsp
Garam Masala powder-3/4 tsp
Salt to taste
Oil-3 tbsps
Curry leaves-few.
Method:
Cut the potatoes into medium pieces.
Boil the potatoes in salted water till its half cooked.
Drain water and set aside.
In a plate spread the boiled potatoes , add all the powders and salt.
Allow it to rest for 10 mins.
Heat oil in a nonstick kadai ,add the masala coated potatoes to it.
Roast it for about 15-20 mins till it turns golden brown.
Garnish with curry leaves.
Click here to see the Video: http://www.youtube.com/watch?v=dxTXtN-4Vow
Chilly powder-2 tsp
Coriander powder-1 tsp
Turmeric powder-1/2 tsp
Garam Masala powder-3/4 tsp
Salt to taste
Oil-3 tbsps
Curry leaves-few.
Method:
Cut the potatoes into medium pieces.
Boil the potatoes in salted water till its half cooked.
Drain water and set aside.
In a plate spread the boiled potatoes , add all the powders and salt.
Allow it to rest for 10 mins.
Heat oil in a nonstick kadai ,add the masala coated potatoes to it.
Roast it for about 15-20 mins till it turns golden brown.
Garnish with curry leaves.
Click here to see the Video: http://www.youtube.com/watch?v=dxTXtN-4Vow
Gajar Ka Halwa(Carrot Pudding)
Carrot-2kgs(peeled and grated)
Milk-1/2 cup
sugar-2 cups
Koya-400 gms
Ghee(clarified butter)-8 tbspns
Cashews and Almonds -1/2 cup Chopped
Method:
Put carrot and milk in to the cooker.Close it and bring it to full pressure for 2 mins.
Remove from heat and allow it to cool.
Open the cooker and place on high heat,add sugar.
Cook till the liquid dries up,stirring occasionally.
Add koya and ghee and cook till the ghee shows separately.
Garnish with fried cashews and almonds.
Click Here to view the Video: http://www.youtube.com/watch?v=aIo04MqbW5o
Milk-1/2 cup
sugar-2 cups
Koya-400 gms
Ghee(clarified butter)-8 tbspns
Cashews and Almonds -1/2 cup Chopped
Method:
Put carrot and milk in to the cooker.Close it and bring it to full pressure for 2 mins.
Remove from heat and allow it to cool.
Open the cooker and place on high heat,add sugar.
Cook till the liquid dries up,stirring occasionally.
Add koya and ghee and cook till the ghee shows separately.
Garnish with fried cashews and almonds.
Click Here to view the Video: http://www.youtube.com/watch?v=aIo04MqbW5o
Egg Burji
Egg-4 nos
Onion-1 medium
Tomato-1
Green chilly-2
Capsicum-1/2
Green peas-(1/2 cup cooked)
Coriander leaves-for garnishing
Oil-2 tbspns
Chilly pdr-1/2 tsp
Turmeric pdr-a pinch
Salt to taste
Method:
Finely chop all the vegetables.
Heat oil in a frying pan add the onion and fry till golden brown.
Now add the vegetable one at a time and saute for a minute.
Add the powders,salt and leave it in the slow fire till the oil comes out.
Now add the the beaten egg to the masala and scramble well.
Grnish with coriander leaves
Serve hot with rice or roti.
Click Here to View the Video: http://www.youtube.com/watch?v=tjULOpzlpQ8
Onion-1 medium
Tomato-1
Green chilly-2
Capsicum-1/2
Green peas-(1/2 cup cooked)
Coriander leaves-for garnishing
Oil-2 tbspns
Chilly pdr-1/2 tsp
Turmeric pdr-a pinch
Salt to taste
Method:
Finely chop all the vegetables.
Heat oil in a frying pan add the onion and fry till golden brown.
Now add the vegetable one at a time and saute for a minute.
Add the powders,salt and leave it in the slow fire till the oil comes out.
Now add the the beaten egg to the masala and scramble well.
Grnish with coriander leaves
Serve hot with rice or roti.
Click Here to View the Video: http://www.youtube.com/watch?v=tjULOpzlpQ8
Chicken Biryani-Pressure cooker style
Basmati rice-1/2 kg
Chicken-300gms
Onion-2
Tomato-1
Greenchilly-1
Ginger garlic paste-1 tbspn
Yoghurt-1tbsp
Chilly pdr-1 tsp
Turmeric pdr-1/4 tsp
Spices-2 each(cinnamon,clove,cardamom)
Coriander leaves-1/2 bunch chopped
Oil-2 tbspn
Salt to taste
Clean and soak the rice for ½ an hr.
Clean the chicken and cut into medium pieces.
Slice finely onion,tomato and slit greenchilly.
In a pressure cooker heat oil-and season spices and greenchilly.
Add onion and fry till golden brown ,then add tomatoes,coriander leaves , yoghurt ,ginger garlic paste and all powders.
Add chicken and cook in that masala for 5 mins.
Then add the rice,stir once and pour water in 1:1 ratio.
Close cooker.Bring it to full pressure on high heat.Reduce heat and cook for 5-8 mins.
Allow it to cool for 10-15 mins and serve.
Click here to see the video: http://www.youtube.com/watch?v=E1jbUtZSluo
Kadai Chicken
Chicken-1 kg
Onion-1/2 kg
Tomato-3 nos
Green chilly-3-4nos
Coriander -1 bunch
Chilly pdr-2 tbsps
Coriander pdr-2tbspns
Turmeric pdr-1/2 tsp
Garam masala pdr-1 tsp
Ginger garlic paste-2 tbspns
Coconut milk-1 cup
Salt to taste
Oil-3 tbspns
Method:
1.Wash and cut chicken into medium pieces.
2.Slice onion ,tomato,slit the green chillies and finely chop the coriander.
3.In a kadai heat oil, add onion and fry it till golden brown. Add tomatoes to it and saute till its soft.
4.Add the ginger garlic paste and all the powders and leave it in the slow fire until the oil separates.
5.Now add the chicken pieces and saute for 3-4 mins and cover it with a lid for 5 mins.
6.Remove the lid add salt, chopped coriander and stir well.
7. Pour the coconut milk and cover and cook for another 10-20 mins
8.When the gravy becomes thick ,switch off the fire and garnish with coriander leaves.
Click here to see the video: http://www.youtube.com/watch?v=cBvBASGzcgY
Onion-1/2 kg
Tomato-3 nos
Green chilly-3-4nos
Coriander -1 bunch
Chilly pdr-2 tbsps
Coriander pdr-2tbspns
Turmeric pdr-1/2 tsp
Garam masala pdr-1 tsp
Ginger garlic paste-2 tbspns
Coconut milk-1 cup
Salt to taste
Oil-3 tbspns
Method:
1.Wash and cut chicken into medium pieces.
2.Slice onion ,tomato,slit the green chillies and finely chop the coriander.
3.In a kadai heat oil, add onion and fry it till golden brown. Add tomatoes to it and saute till its soft.
4.Add the ginger garlic paste and all the powders and leave it in the slow fire until the oil separates.
5.Now add the chicken pieces and saute for 3-4 mins and cover it with a lid for 5 mins.
6.Remove the lid add salt, chopped coriander and stir well.
7. Pour the coconut milk and cover and cook for another 10-20 mins
8.When the gravy becomes thick ,switch off the fire and garnish with coriander leaves.
Click here to see the video: http://www.youtube.com/watch?v=cBvBASGzcgY
Recipes by Rajam Partheeban