Cheese Kulcha

Cheddar Cheese(grated)-1cup
Maida-2cups
Warm milk-3/4-1cup
Yeast-2 tsp
Yoghurt-2tbsp
Oil-1&1/2tbsp
Sugar-1tsp
Salt

• Add yeast in warm milk and leave it for 20 minutes.
• Sift maida,salt and sugar in a bowl,make a well in the centre, pour yeast milk, yoghurt and oil and knead to a smooth dough.
• Cover with a damp cloth and keep it in a warm place for 4-5hrs.
• The dough is divided in to 8 equal parts.Roll it out to a dessert plate size and stuff with grated cheese.
• Roll out into round shape and cook on a hot thava.

Stylish Blogger Award


I received this award from Biny Anoop.Thank you so much dear

Prawn Pulav

1. Prawns-1/2kg
2. Refined oil-2tbsp
3. Pearlonion-1/2cup
    Green chilly-6-8
    Ginger-1piece
    Garlic-6
    Fennel seeds-1tsp
    Turmeric powder-1tsp
4. Yoghurt-3tbsp
    Coriander leaves-2tbsp
5. Coconut-1/3cup
    Cashew nuts-10
6. Salt
7. Rice-2cup
    Cloves-4
    Cinnamon-1 piece
    Cardamom-3
8. Ghee-2tbsp
    Onion (sliced)-1

•  Grind ingredients 3. Grind cashew nuts and coconut to a fine paste.
•  Heat 3tbsp oil in a pan and add 3.when oil starts separating add prawns, yoghurt, salt and coriander leaves. Cover and cook on medium heat for10-12 minutes. Add coconut-cashew nut paste and cook until gravy thickens.
•  Heat 3tbsp ghee in a pan and fry onions until golden color.
• Cook rice with cinnamon, cloves, cardamom and salt.
• Mix rice with prawns’ masala and microwave high for 3 minutes.
• Garnish with fried onions.

MERRY CHRISTMAS

FISH ROAST (Meen Ularthiyathu)

1. Fish (kingfish/tuna/salmon)-1/2kg
2. Ginger paste-2tsp
    Garlic paste-2tsp
    Tomato paste-2tbsp
    Turmeric powder-1/2tsp
    Chili powder-1tbsp
    Salt
3. Onion-2
    Curry leaves-2springs
4. Pepper powder-1tsp
5. Coconut oil-2tbsp

• Cut fish into small pieces and marinate with ingredients 2 for 15-20 minutes.
• Heat 1tbsp oil in a pan and fry fish on low flame.
• Heat 1tbsp oil in another pan and add sliced onions and curry leaves. When the onions become transcluent remove from heat.
• Add cooked onions and pepper powder into the fish and fry till brown.

Coconut Milk Chicken Fry and An Award

1. Chicken-1kg

2. Pearlonion (sliced)-1cup

    Ginger (chopped)-1piece

    Garlic (chopped)-2tbsp

    Green chilly-2

3. Turmeric powder-1/2tsp

    Chilly powder-4tsp

    Coriander powder-1tsp

    Pepper powder-1tsp

    Garam masala-1tsp

    Salt

4. Thick coconut milk-1/2cup

5. Curry leaves-3springs

Mix chicken with all the ingredients and refrigerate for an hour.

Cover and cook until water evaporates. Add curry leaves and fry until brown color.


Participation Award From Akhila

Pidi (Rice Dumplings in Coconut Milk)

1. Rice powder-2cups

    Grated coconut-3/4cup

    Garlic paste-1tsp
    Crushed cumin seeds-1tsp
    Salt
2. Water-3cups
    Thick coconut milk-1cup
3. Ghee-2tsp
    Mustard seeds-1tsp
    Pearl onion(chopped)-1tbsp
    Curry leaves-2springs

• Combine rice powder,coconut ,garlic paste,cumin seeds and salt.Add hot water little by little and knead it to make a smooth dough.Make small balls from the dough.
• Boil water and coconut milk in a pan.Put the balls into it and allow it to boil for 10-12 minutes.Cook till the water get reduced and thickened.
• Heat 2tsp ghee and splutter mustard seeds.fry onion and curry leaves.Pour it over the Pidi.
• Serve hot with Varutharacha Chicken Curry(Chicken in Fried Coconut Gravy)

AWARDS

Thanks Suja Sugathan

Thanks Suja Sugathan

Thanks Jaisy james,Biny&shanavi

Veesappam (Rice&Egg Pan Cake)

Raw rice-1cup
Egg-1
Coconut milk-1/2cup
Water-1/2cup
Salt.

• Soak rice in water for 3-4 hours.
• Grind rice with egg to a fine paste.
• Add coconut milk, water and salt to make a thin batter.Keep aside for an hour.
• Heat a dosa thava and pour a ladleful of batter in the centre.Spread the batter thinly by tilting the pan.
• When done fold in half and then quarter.
• Serve with chicken curry.

CHICKEN SHAWARMA (150th post)

1.Chicken breast-2pieces

2.Thahini sauce-1tbsp

   Garlic paste-1tsp

   Pepper powder-1tsp

   Garam masala-a pinch

   Lemon juice-1tbsp

   Salt

3.Pita bread-5

4.Tahini sauce-1cup

   French fries-1bowl

   Cucumber (Thinly sliced) -1

   Onion(Thinly sliced)-1

   Lettuce leaf(chopped)-1bowl

   Tomato(Thinly sliced)-1

·         Marinate chicken pieces with 2.Refrigerate atleast 4hours.

·         Grill chicken for about 10 minutes on each side..

·         Cut chicken into small pieces

·         Marinate cucumber and onion with lemon juice and salt.

·         Spread tahini sauce over the bread.place chicken ,french fries and veggies into the bread.Roll it and enjoy with salad.

Tahini & Tahini Sauce

Tahini paste is an essential ingredient in Middle Eastern dishes that can be used as a dip or spread, salad dressings, toppings for burgers and more.

Tahini and tahini sauce
Tahini is a paste made from ground sesame seeds and Tahini sauce is a sauce made with tahini.

TAHINI
White Sesame seeds-1cup
Olive oil-2tbsp
Water-2tbsp

Dry roast sesame seeds for 5-10minutes.
Grind until smooth. Add olive oil and water.
Process until the sauce has the consistency of thick cream.

THAHINI SAUCE
1. Tahini-1/2cup
3. Cumin powder-a pinch
4. Lemon juice-1 lemon
5. Garlic paste-2-3 cloves
5. yoghurt-3-4tbsp
6. Salt-1tsp


Grind tahini, garlic and cumin powder until smooth.
Add other ingredients and mix well.

Reposting for event-Dish Name Starts With C

Sending following entries to Dish Name Starts With C-by Akhila





Cheese Pakoda



CAULIFLOWER FRY



COCONUT PUDDING



COCONUT PINEAPPLE HALWA



CARROT ADA



CARROT RAWA IDLY



CARROT COCONUT RICE



Chicken Flavoured Spinach Rice

Vegetable Chappathi

Wheat flour-2cups
Red spinach-1/2cup (chopped)
Toor dal-1/3cup
Carrot-1
Water
Salt
Oil

• Cook dal and carrot in a pressure cooker. When cold, blend it in a mixie.
• Mix all the ingredients and knead to a smooth dough. Keep covered for half an hour.
• Make equal sized balls and roll them out on a rolling board.
• Heat a pan and put the chappathi on it. Apply oil/butter on both sides.

Reposting for chicken Recipe Event &Awards

Sending following entries to Dr.Sameena's  Chicken recipe event

Grilled Chicken(Microwave)

Chicken Kurma(Microwave)

Butter Chicken(Microwave)

Chicken Nawabi

Kerala Chicken Fry

AWARDS
I got "One Lovely Blog Award" from Dr.Sameena and 'The Versatile Blogger' award from Kurinji.Thanks a lot friends for remembering me...... I would like to share these awards with all my friends.....

CHENA (YAM/SURAN) ERISSERRY

1.Chena(yam/suran)-2cups(Cut in to cubes)
   Turmeric powder-1/2tsp
   Chilly powder-1/2tsp
   Salt
2.Coconut-3/4cup
   Cumin seeds-1tsp
   Garlic-2
3.Coconut oil-2tsp
   Mustard seeds-1/2tsp
   Cumin seeds-1/2tsp
   Dry red chilly-2
   Chopped shallots-1tsp
   Coconut-1/4cup
   Curry leaves.

• Cook chena pieces with 1/2cup water, turmeric powder, chilly powder and salt.
• Grind together coconut, cumin seeds and garlic.
• Add ground mixture in to the cooked chena and mix well. Cook until desired consistency is reached.
• Heat 2tsp oil in a pan and splutter mustard seeds and cumin seeds. Add red chilies curry leaves shallots and grated coconut .Fry till golden brown. Add this to the errissery and mix well.

KARIMEEN (PEARL SPOT) POLLLICHATHU

1. Karimeen (pearl spot)-2
    Lemon juice-1tsp
    Turmeric powder-1/4tsp
    Pepper powder-1/4tsp
    Salt
2. Pearl onion-200gms
    Green chilly-2
    Ginger-1piece
    Garlic-6flakes
    Black pepper seeds-1tsp
3. Tomato (chopped)-2medium
    Curry leaves (chopped)-1spring
4. Turmeric powder-1/2tsp
    Chilly powder-1tbsp
    Salt
5. Coconut oil-2tbsp




1. Marinate fish with turmeric powder, salt and pepper powder. Keep it aside for 10 minutes.

2. Grind together pearl onions, black pepper, ginger and garlic into a coarse paste.
3. Heat 2tbsp oil in a pan. Add ground paste and stir well. When the onions become golden, add turmeric powder chilly powder and salt. Add curry leaves and tomato. When it all gets blended, remove from fire.

4. Apply a thick layer of the paste on the inside and on the outside. The fish should be wrapped in plantain leaf (aluminum foil) and tied with the plantain strings.

5. Cook on low fire till both sides are done.