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.

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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.