|
| | A very popular meat dish in the Central Travancore region of Kerala, Beef Ularthiyathu is a special delicacy in the region. |
| Beef (trimmed) | ½ kg |
| Red chilli powder | ¾ spoon |
| Coriander powder | 1 tsp |
| Turmeric powder | ½ tsp |
| Pepper powder | ¼ tsp |
| Cummins (Jeera) | 1 pinch |
| Cinnamon | 2 pinch |
| Cloves | 3-4 |
| Cardamom | 2 |
| Shallots (sliced) | 100 g |
| Garlic (flakes) | 1 big clove |
| Ginger | 1 piece |
| Curry leaves | 2 sprigs |
| Coconut (cut into small pieces) | 100 g |
| Vinegar | ½ tsp |
| Salt | to taste |
| Coconutoil | 50 ml |
| Mustardseeds | 1 tsp |
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Method of preparation
1.Grind all spices together into a fine paste.
2.Marinate beef with the spice paste and keep aside.
3.Add ginger, garlic, shallots, curry leaves, coconut, vinegar and salt to the marinated meat and mix thoroughly.
4.Cook meat on a slow fire till tender.
5.Temper beef with coconut oil, mustard seed, curry leaves, shallots and crushed garlic.
6.Serve hot.
|
| 1/2 kg fish fillets, cut into pieces |
| 2 cup refined vegetable oil |
| 1 cup onion, sliced |
| 1 tsp garlic, crushed |
| 1 tsp ginger, crushed |
| 6 green chillies, half slit |
| 1 tsp peppercorns, crushed |
| A few curry leaves |
| 2 cups thin coconut milk |
| Salt to taste |
| 1 big tomato, cut into four |
| 1 cup thick coconut milk |
Method of preparation
01. Clean fish well in salted water.
02. Heat oil in a pan. Saute onion, garlic, ginger, chillies, peppercorns and curry leaves.
03. Add thin coconut milk and stir to a simmering point. Add fish pieces and salt. Cook the fish over low heat with the lid on until the gravy thickens.
04. Stir in tomato and thick coconut milk. Continue to cook over low heat for a few minutes, taking care to see that the curry does not curdle.
05. Remove from heat and serve hot.
To serve 6
|
| ½ kg fish |
| 1 ½ dsp chilli powder |
| ½ tsp pepper powder |
| 1/8 tsp mustard seeds |
| 5 button onions |
| 6 garlic cloves |
| 1" ginger |
| Salt to taste |
| Refined vegetable oil, for frying |
Method of preparation
1. Clean fish well in salted water and sliced.
2. Grind ingredients 2 to 7 to a fine paste. Add salt to taste.
3. Rub the fish well with the paste. Keep covered in a cool place for some time.
4. In a heavy skillet, add oil and deep fry the fish on both sides, turning gently to ensure even cooking. Serve hot.
Note: The above marinade can be used for any kind of fish, but make gashed on both sides if using a whole fish.
To serve 4
|
| ½ kg fish pieces |
| 2 dsp chilli powder |
| ¼ tsp turmeric powder |
| 1/8 tsp fenugreek seeds |
| 12 garlic cloves |
| 2 tsp ginger, sliced |
| ¼ cup refined vegetable oil |
| 1 tsp mustard seeds |
| 2 dsp button onions, sliced |
| A few curry leaves |
| 3 pieces cocum, washed and soaked in water |
| 2 cups water |
| Salt to taste |
Method of preparation
1.Clean the fish pieces well in salted water.
2.Grind ingredients 2 to 4 to a paste with 6 garlic cloves and 1 tsp ginger and keep aside.
3.Heat oil in a pan. Splutter the mustard seeds. Add onion, remaining garlic, ginger and curry leaves. Keep stirring and when it turns slightly brown drain from oil and keep aside.
4.In the same oil, stir in the ground masala, and fry until the aroma rises. Add the soaked cocum and 2 cups water. Add salt to taste.
5.Transfer this into an earthenware vessel and simmer. Gently ladle in the fish pieces and the sauted ingredients.
6.Cook half covered, till it boils.
7.Remove the lid and allow to simmer on low heat till the gravy thickens and the fish is cooked.
To serve 6
|
| 6 eggs |
| 1 dsp coriander powder |
| 1 tsp chilli powder |
| ¼ tsp chilli powder |
| ¼ tsp pepper powder |
| 1” cinnamon |
| 3 cloves |
| 2 cardamom pods |
| 2 dsp oil |
| ¼ cup onion, finely sliced |
| 3 green chillies, half slit |
| 1 tsp ginger, sliced |
| 9 garlic cloves |
| 1 dsp vinegar |
| 1½ cups thin coconut milk |
| Salt to taste |
| 2 potatoes, medium sized |
| ½ cup thick coconut milk |
| Salt to taste |
| ½ dsp oil |
| ½ tsp ghee |
| ½ tsp mustard seeds |
| 1 dsp onion, sliced |
| A few curry leaves |
Method of preparation
1. Hard boil and shell the eggs and set aside.
2. Grind ingredients 2 to 8 to a fine paste.
3. Heat oil and fry the onion, green chillies, ginger and garlic. Add the masala paste and fry well.
4. Dilute the vinegar with thin coconut milk and add salt.
5. Stir into the masala and bring to boil.
6. Cut the potatoes into quarters, add to the gravy, and cook until done.
7. Add the thick coconut milk and bring to boil once more. Halve the boiled eggs and add to the gravy. Remove from fire.
8. Heat oil and ghee. Splutter mustard seeds, add onion and curry leaves and fry lightly. Pour over curry. Serve hot.
To serve 6
|
| Pork - 1/2 kg |
| Onions - 4 Nos. |
| Oil - As required |
| Curry leaves - As required |
| Mustard seeds - to taste |
| Salt - to taste |
| Ginger garlic paste - 2 tea spoons |
| Chilly powder - 2 table spoon |
| Turmeric powder - 1/2 tea spoon |
| Coriander powder - 1/2 tea spoon |
| Cloves - 2 Nos. |
| Cinnamon - 3 pieces |
| Shahjeera - 1/2 table spoon |
| Black pepper powder - 1 1/2 tea spoon |
Method of preparation
1.The pork is cooked well in enough water
2.The mustard seeds are tempered in another pan with oil
3.Saute the onions in oil till they turn brown
4.Add the first set of ingredients and subsequently the second set of ingredients
5.When the lot is well sauted, half cup of water is added followed by the cooked meat and the third set of ingredients ground well
6.Close the pan and allow to cook together
7When it boils well, take it off the stove and serve hot.
|
| 1 kg mutton or chicken |
| 3 potatoes |
| ¼ cup refined vegetable oil |
| 1 cup onion, sliced |
| 1 dsp garlic, sliced |
| 1 dsp ginger, sliced |
| 6 green chillies, slit |
| 2" cinnamon |
| 6 cloves |
| 4 cardamom pods |
| 1 dsp peppercorns |
| A few curry leaves |
| 2 dsp vinegar |
| Salt to taste |
| 2 cups thin coconut milk |
| . ¾ cup thick coconut milk |
Method of preparation
1. Wash and clean the meat. Trim the fat. Cut into pieces.
2. Peel and cut the potatoes into wedges.
3. Heat the oil in a pan, add ingredients 4 to 12 and gently fry until soft and golden
4. Add the meat and fry gently.
5. Add vinegar, salt and the thin coconut milk.
6. When the meat is half cooked, add the potato wedges.
7. Cover the pan with a well-fitting lid and cook until the meat is tender.
8. When the gravy has reduced in quantity, add ¾ cup thick coconut milk and bring to boil. Remove from fire and serve hot.
To serve 10
|
| ½ kg. Prawns |
| 1 cup water |
| Salt to taste |
| 1 dsp coriander powder |
| ½ tsp chilli powder |
| ¼ tsp turmeric powder |
| ¼ tsp pepper powder |
| 4 button onions |
| ¼ cup refined Vegetable oil |
| 1 tsp mustard seeds |
| 1/8 tsp fenugreek seeds |
| 1 cup onion, sliced |
| 1 tsp ginger, julienned |
| 12 garlic cloves |
| 3 green chillies, half slit |
| 4 pieces cocum, washed and soaked in water |
| 2 cups thin coconut milk |
| ½ cup thick coconut milk |
Method of preparation
1. Wash the prawns well. Shell and devein. Parboil the prawns in salt and water till dry and keep aside.
2. Grind ingredients 4 to 8 and keep aside
3. Heat oil in a pan. Splutter mustard seeds.
4. Add ingredients 11 to 16 and fry till the onions turn golden in colour.
5. Add the masala paste and fry over low heat till an aroma rises.
6. Add cocum and fry again.
7. Add thin coconut milk and bring to a simmering point.
8. Ladle in the cooked prawns. Add salt to taste. Cook over low heat till the gravy thickens.
9. Add thick coconut milk. Cook for a few minutes and remove from heat. Serve hot
|
| ½ prawns |
| 1 tsp chilli powder |
| 1 tsp coriander powder |
| 1/8 tsp pepper powder |
| 10 button onions |
| 2" ginger |
| 10 garlic cloves |
| 3 pieces cocum, washed and soaked in water |
| 8-10 curry leaves |
| 2 cups water |
| Salt to taste |
| 1 tsp ginger, julienned |
| ½ cup coconut oil or any refined vegetable oil |
| 1 tsp mustard seeds |
| 2 cups onion, sliced |
| A few curry leaves |
Method of preparation
1. Wash prawns, shell and devein.
2. Coarsely grind ingredients 1 to 6.
3. In an earthenware vessel, mix the ground ingredients with cocum, a few of the curry leaves, water and salt.
4. Immerse and cook prawns until soft with 1 tsp ginger. When the curry is almost dry, remove from fire.
5. Heat the oil in a pan. Splutter the mustard seeds, add the sliced onions and fry till brown. Add the remaining curry leaves.
6. Add the prawn mixture and fry well. Remove from fire and serve hot.
To serve 5
|
| 5 hard-boiled eggs |
| 2 tbsp ginger-garlic paste |
| 2 finely sliced large onions |
| 2 tbsp tomato puree |
| 2 tbsp dry shredded coconut |
| 2 tsp red chilly powder |
| 1 tsp garam masala powder or chicken/mutton masala powder |
| Salt To Taste |
| 4 tbsp oil |
| 1 cup water |
| Chopped coriander leaves to garnish |
Method of preparation
1. Cut hard-boiled eggs into halves lengthwise. Keep aside.
2. Heat the oil in a pan. Add sliced onions and saute till they're transparent.
3. Add ginger-garlic paste and fry well.
4. Now add tomato puree and saute till oil separates from this mixture.
5. Add the shredded coconut, red chilly powder garam masala powder and salt. Fry till the mixture turns slightly brown.
6. Add water to make a thick paste from the above.
7. Let it boil for about 4-5 minutes.
8.Now add the boiled eggs and garnish with coriander.
|
| Aattirachi (Mutton) | 1 kg (cut into cubes) |
| Tomato | 250 g |
| Onion | 250 g |
| Green Chillies | 100 g |
| Coriander Powder | 6 tbsp |
| Chilli Powder | 2 tbsp |
| Black Pepper Powder | 2 tbsp |
| Turmeric Powder | 2 tbsp |
| Ginger | 50 g |
| Garlic | 25 g |
| Cinnamon, Cloves, Cardamom | 10 g |
| Curry Leaves | Few leaves |
| Oil | 25 g |
| Salt | To taste |
Method of preparation
1. Slice onion and green chillies and saute.
2. Then add chilli powder, coriander powder, turmeric powder and pepper powder.
3. Crush ginger, garlic and spices; add with onion mixture and stir.
4. Add mutton cubes, enough water and salt to taste and cook properly.
5. Cut tomatoes lengthwise and saute.
6. Mix prepared meat with the sauteed tomato.
|
| Chicken | 300 gms |
| Onion | 75 gms |
| Curry leaves | 5 gms |
| Salt | to taste |
| Oil | 20 ml |
| Garlic | 10 gms |
| Grinding |
| Turmeric | 2 gms |
| Chilly powder | 5 gms |
| Pepper corns | 10 gms |
| Cumin | 3 gms |
| Ginger | 5 gms |
Method of preparation
1.Wash chicken pieces and cook in half a cup of water adding salt and the ground spices till tender
2. Fry chopped onion and curry leaves in oil till golden brown.
3.Add the cooked chicken and fry for few minutes.
|
| Buffalo meat slices | 400 gm |
| Chilly powder | 5 gms |
| Ginger garlic paste | 5 gms |
| Coconut oil | 5 ml |
| Garam Masala powder | 2 gms |
| Black pepper powder | 2 gms |
| Turmeric powder | 1 gms |
| Salt | To Taste |
Method of preparation
1.Beef slices marinated in masala around 1 hour.
2.Spread in a hot oven around 2 hours, stir, meat pieces become dry, serve hot.
|
| Dry fish | 250 g |
| Onion | 75 g |
| Green chilli | 2 |
| Ginger garlic paste | 30 g |
| Coriander powder | 30 g |
| Chilli powder | 30 g |
| Turmeric powder | 10 g |
| Curry leaves | 100 g |
| Mustard | 100 g |
| Fenugreek | 100 g |
| Coconut oil | 100 g |
Method of preparation
1. Clean the dry fish and put it in cold water.
2. Take a vessel and add coconut oil, mustard, curry leaves, green chilli slices, onion slices and make it brown.
3. Add ginger garlic paste, chilli powder, turmeric powder and coriander powder.
4. Add cleaned fish, tamarind and cook well.
|
| Tapioca | 1 Kg |
| Green chilli | 4 |
| Curry leaves | 2 leaflets |
| Coconut oil | 100 g |
| Mustard seeds | a little |
| Coconut paste (fried) | 50 g |
| Meat | 250 g |
| Garlic | 25 g |
| Ginger | 25 g |
| Small onion | 100 g |
| Coriander powder | 1½ tsp |
| Turmeric powder | 1½ tsp |
| Red chilli powder | 1½ tsp |
| Coriander leaves (Chopped) | To Taste |
| Salt | 100 ml |
| Garam masala | A little |
Method of preparation
1. Clean and cut the tapioca into small pieces.
2. Cook the tapioca in water with some salt and turmeric powder.
3. Heat the oil in a kadai and add mustard seeds and after the seed cracks, add curry leaf, green chilli, small onion and ginger garlic paste.
4. Add all spices and meat to it and let it cook.
5. After the meat is cooked, add the strained boiled tapioca to the masala and mix together.
6. Finally finish with some garam masala and serve.
|
| Basmathi rice | 1 Kg |
| Chicken | 1 |
| Ghee | 8 Tsp |
| cinnamon | 2 small piece |
| Cardamom | 5 |
| Cloves | 3 or 4 |
| Big Onion | 4 |
| Aniseeds | 2 pinch |
| Cashews | 8 |
| Raisins | 6 |
| Cooking Oil | as required |
| Green Chillies | 3 |
| Curry leaves or coriander leaves | 2 stalk |
| Pepper Powder | 1 ½ tsp |
| Coriander Powder | 3 tsp |
| Turmeric Powder | 1 ½ tsp |
Method of preparation
1.Wash chicken pieces properly.
2. Chop 1 ½ onion length wise
3. Chop green chillies, ginger, garlic, curry leaves or coriander leaves in small size.
4. Pour oil in a cooking pan and add the above chopped items and saute for sometime. In the meanwhile fry masalas and mash it, so that we’ll have a fresh flavour. If needed, we can add a small tomato in the pan and saute for some more time. Then add mashed masalas and keep the flame low Add pepper powder, coriander powder, and turmeric powder. Saute for sometime. After that add chicken pieces in to it, add water as required in to it and boil till it gets cooked.
Wash rice properly and strain it for not having any stones. And strain the water from it. In the meanwhile, Chop ½ onion in a very thin manner. Heat up a pan and pour ghee. Fry cashewnuts, raisins, and onions. Keep it aside. Then add rice in to the pan. if we want more ghee , add it accordingly . Fry rice till a splutter sound is heard. Then add 2 ½ cups of hot water in to it. Put sufficient salt, aniseeds, cardamom, cloves, and cinnamon. If the rice is not properly cooked, add some more hot water and cook till water is drained. Place an oven dish and layer the rice and chicken. On the top of it, garnish with fried onion, cashews and raisins. Bake it at a low temperature for 5 or 10 minutes. Delicious chicken biriyani is ready to eat . Serve it with side dishes.
|
| Basmathi rice | 1 Kg |
| Mutton | 1 Kg |
| Onion | 500 g |
| Garlic | 50 g |
| Ginger | 50 g |
| Green Chilli | 100 g |
| Corriander Powder | 3 tsp |
| Turmeric Powder | 1 tsp |
| Red Chill Powder | half Tsp |
| Tomato | 300 g |
| Poppy seeds | 2 tbsp |
| Fresh Coconut | half cup |
| Corriander leaves | 1 small bunch |
| Mint Leaves | 1 small bunch |
| Curd | as required |
| Limejuice | 4 tbsp |
| Ghee | 200 g |
| Oil | as required |
| Cashewnuts | 500 g |
| Raisins | 50 g |
| Garam masala Powder | 2 tsp |
| salt | to taste |
| Cinnamon | 2 pieces |
| Cardamom | 3-4 " |
| Cloves | 3-4 " |
| Nutmeg | quarter |
| Aniseed | half tsp |
| Cuminseed | half tsp |
| mace | 2 strands |
Method of preparation
1. Heat the ghee in a saucepan; saute the onions till golden brown1. Cut and clean mutton in big pieces.
2. Slice the muttons; grind green chillies, ginger and garlic.
3. Grind poppy seeds and fresh coconut and keep aside.
4. Chop coriander leaves and mint leaves.
5. Heat a pressure cooker and add oil and 3/4 of sliced onion and fry.
6. Add ginger, garlic and green chillies and fry for 2-3 minutes
7. Add the coriander powder, chilli powder, turmeric powder, garam masala and saute for some time and add the chopped tomatoes and fry for some time.
8. Add mutton and fry for a few minutes and add curd and salt.
9. Cover the cooker and cook on slow fire for 15-20 minutes.
10. When mutton is cooked, add the ground poppy seeds and coconut and heat for few minutes and keep aside.
11. Wash and drain the water from the rice.
12. Heat ghee and add rice and fry for 4-5 minutes.
13. Add salt and double quantity of water and boil till the rice is cooked.
14. Remove from fire.
15. Heat heavy-bottomed vessel and fry onions, cashew nuts and raisins and keep aside.
16. Take a vessel and pour some rice and spread little coriander, mint leaves, limejuice, fried onions, cashew nuts and raisins.
17. Put one layer of mutton over that and repeat the process till all rice and mutton are over.
18. Cover with heavy lid and put dish in oven or place some coals on top for 10 minutes.
19. Serve with curd and raita and papad.
|
| Small variety of fish | 1/2 kg |
| Coconut | 1 |
| Green Chillies | 30 g |
| Small red onions / shallots | 10 g |
| Turmeric | 1/4 tbsp |
| Ginger | 1/2 inch |
| Cocum | 15-20 g |
| Curry leaves | 1 sprig |
| Coconut oil | 15 ml |
Method of preparation
1. Clean fish. Keep them whole if they are too small. If not cut them into half.
2. Grate coconut finely.
3. Grind together turmeric, a few onions and garlic and mix with coconut.
4. Finely chop green chillies and ginger; add sliced onions.
5. Soak cocum.
6. In a stainless steel pan, first put in the curry leaves and half cocum broken into pieces.
7. Mix together coconut mixture, fish, remaining cocum and chopped and sliced ingredients.
8. Set into the pan.
9. Add water to three fourth level of fish mixture.
10. Add salt. Bring to boil. Quickly reduce heat and simmer till fish is cooked and moisture evaporated.
11. Pour fresh coconut oil over.
12. Test for seasoning and remove. Cool and cover. This can be kept for two days.
|
| Pomfret | 1no |
| Small onion | 50g |
| Red chilly | 25g |
| Lemon Juice | from 3nos of lime |
| Tomato | 50g |
| Salt | to taste |
| Ginger Garlic Paste | 10g |
| Curry leaves | 05g |
| Banana Leaf | 1no |
Method of preparation
1.Clean the Pomfret & marinate it with lemon juice, ginger garlic paste& salt
2.Make a coarse paste of small onion, red chilly, tomatoes & curry leaves.
3.Apply this masala on both sides of the fish & wrap it in a banana leaf.Grill it on the tawa till done & serve hot with onion rings & lemon wedges.
|
| Chicken | 1 kg |
| Onion | 400 g |
| Green Chilli | 20 g |
| Ginger | 20 g |
| Chilli powder | 2 sp |
| Coriander powder | 3 sp |
| Chicken masala powder | 4 sp |
| Curry leaves | 2 g |
| Coconut oil | 150 ml |
| Coconut milk | 1.5 ltr |
| Salt | to taste |
| Turmeric Powder | 1 pinch |
Method of preparation
1. Cut the chicken into medium pieces and marinate it with a little chilli powder and salt for a while.
2. Make the first and second extract of coconut milk.
3. Heat kadai (pan), add coconut oil and sauté sliced onions, green chilli, ginger, garlic and curry leaves.
4. Then add chilli powder, coriander powder, turmeric powder and chicken masala powder. Put the chicken pieces in the kadai till it is half done.
5. Add the second extract of coconut milk and get it cooked gently in slow fire.
6. Finally add the first extract of coconut milk and serve hot.
|
| Chicken | 800 gms |
| Chilly powder | 50 gms |
| Gram flour | 100 gms |
| Lemon | 1 |
| Vinegar | 50 ml |
| Ginger garlic paste | 15 gms |
| Oil | for frying |
| Salt | to taste |
| Curry leaves | 5 gms |
Method of preparation
1.Cut the chicken into large cuts and clean.
2.Make a marination with all the ingredients and marinate the chicken for 15 minutes.
3.Heat the oil and fry the chicken till golden red and drain the pieces from excess oil.
4.Serve the chicken garnished with mixed salad dressed with lemon juice.
|
| Shelled de-veined tail-on prawns | 40 g |
| Green chilli juliennes | 2 |
| Garlic juliennes | 4 flakes |
| Ginger juliennes | 1/2 tbsp |
| Curry leaves | 2 sprigs |
| Onion (sliced) | 2 cup |
| Chilli powder | 2 tbsp |
| Turmreic powder | 1 tbsp |
| Coriander powder | 1 tbsp |
| Lime | 1 |
| Salt | to taste |
| Coconut Oil | 4 tbsp |
| Split green chillies | 4 |
| Ginger juliennes | 1/2 tbsp |
| Curry leaves | 2 sprigs |
| Tomato (sliced) | 1 |
| Garam masala | 1/2 a pinch |
Method of preparation
1.Wash, drain and add ingredients numbered 2 to 5, half a teaspoon of turmeric powder, half a teaspoon of chilly powder, salt and 1 tablespoon coconut oil. Cook it for only a minute.
2. Saute the sliced onions in the remaining coconut oil till it becomes light brown.
3. Add the remaining chilli powder, turmeric powder and coriander powder and saute for few seconds.
1.Wash, drain and add ingredients numbered 2 to 5, half a teaspoon of turmeric powder, half a teaspoon of chilly powder, salt and 1 tablespoon coconut oil. Cook it for only a minute.
4. Add the cooked prawns, green chilli, ginger, curry leaves and sliced tomato. Stir fry.
5.Remove from the fire; add lime juice and sprinkle garam masala.
|
| Chicken whole (cleaned and cut into pieces) | 1 Kg |
| Green chilli | 10 |
| Red chilli powder | 1/2 tsp |
| White pepper powder | 1/4 tsp |
| Black pepper powder | 1/4 tsp |
| Yogurt (curd) | 1/2 cup |
| Turmeric Powder | 1/4 tsp |
| Soya sauce | 2 tbsp. |
| Cornflour | 2 tbsp |
| Ginger | 1/2 inch |
| Garlic | 4 cloves |
| Onion | 1 |
| Tomato | 1 |
| Salt to taste |
| Vegetable oil as required |
| Green chilli and green coriander leaves for decoration |
Method of preparation
1. Cut onion, tomato into small pieces. Add ginger, garlic and make paste.
2. Cut thin slices of green chilli.
3. Mix red chilli powder, salt, turmeric powder, yogurt, 1 tbsp. soya sauce, 1 tbsp cornflour and 2 tbsp oil. Marinate the chicken with this mixture for half an hour.
4. Then apply onion-tomato paste to the chicken and again marinate for half an hour.
5. Heat oil in a pan. Add green chillis, white pepper powder and black pepper powder and fry for 30 secs.
6. Add chicken marinade and fry until half cooked. Stir ocassionally.
7. Mix rest of the cornflour and soya sauce in water and add to the chicken. Add little water (about 2-3 cups) to make thick gravy and bring it to boil.
8. Cover and cook for 8-10 mins on low flame. keep a constant watch.
Garnish with green chilli on the sides and sprinkle chopped green coriander all over the chicken. Serve hot.
|
| Carrot | 100 g |
| Beans | 100 g |
| Raw Banana | 1 |
| Yam | 25 g |
| Drumstick | 2 sprigs |
| Coconut | 1 |
| Coconut Oil | 100 ml |
| Jeera | 10 g |
| Green Chilly | 4 |
| Curd | 50 ml |
| Salt | to taste |
| Turmeric Powder | 5 g |
| Curry Leaves | 1 sprig |
Method of preparation
1. Cut carrot, beans, banana, yam and drumsticks into batons.
2. Boil the vegetables with turmeric powder with just enough water.
3. Make a paste of grated coconut, jeera, green chilli, into a smooth paste.
4. Add this into the vegetables & cook for 5 minutes. Add salt.
5. Heat coconut oil; add curry leaves for the tempering.
6. Add beaten curd to the vegetable mixture after removing from fire & add the tempering.
7. Serve hot.
|
| Bitter gourd (pavakkai) | 1/2 |
| Brinjal (egg plant) | 1no |
| Drum Stick | 1no |
| Ladies finger | 4nos |
| Red chillies | 4nos (split into2) |
| Sambar dal (Red gram dal) | 1cup |
| Turmeric powder | 1/2tsp |
| Curry leaves | 1 sprig |
| Water | 3cup |
| Dried coriander seeds | 2tbs |
| Tamarind | size of a golf ball |
| tomato | 1 large |
| Water | 1cup |
| Red chilli powder | 1tsp |
| Salt | to taste |
| Curry leaves | 1sprig |
| Asafoetida powder | 1/4tsp |
| Grated molasses | 1/4tsp |
| Coconut oil | 1/4tsp |
| White gram dal | to taste |
| Fenugreek | 1/4tsp |
| Dried chilli | 4nos |
| Coconut oil | 1/2tsp |
| Coconut oil | 2tsp |
| Mustard | 1tsp |
| Dried chillies split into 2 | 2nos |
| Coriander leaves | few |
Method of preparation
1. Clean the vegetables and slice into long pieces.
2. Wash the dal. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside.
3. Fry the 4th ingredients in 1/2tsp coconut oil. Grind it to a smooth paste and keep aside.
4. Mash the tamarind in 1 cup water and strain. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses. When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it. Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling.
5. Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves.
Note: Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar.
|
| Toor Dal | 1/4 cup |
| Masoor Dal | 1/4 cup |
| Tomatoes | 4 large tomatoes |
| Tamarind Extract | 1/2 teaspoon |
| Black Pepper powder | 1/2 teaspoon |
| Saunf | 1/2 teaspoon (optional) |
| Whole red pepper (dry red chili) | 2 or 3 |
| Chili powder | 1/2 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Hing powder | 1/2 teaspoon |
| Methi seeds | 1/2 teaspoon |
| garlic cloves | 3 |
| cumin seeds | 1 teaspoon |
| mustard seeds | 1/2 teaspoon |
| coriander and curry leaves | a bunch |
| salt | to taste |
Method of preparation
Cook the dal well with sufficient water. Add the tomatoes, salt, chili powder, turmeric powder and tamarind extract. Crush the cumin and garlic and add to the rasam with the black pepper. Simmer for a few minutes and add the hing powder. Heat a little oil in a fry pan and pop the mustard seeds. Add the methi seeds saunf and curry leaves after removing the heat source and add to the rasam. Garnish with coriander leaves.
|
| Green bananas or plantains | cubed |
| Turmeric powder | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Cumin seeds | 1/2 teaspoon |
| Mustard seeds | 1/4 teaspoon |
| Urad dal | 1/4 teaspoon |
| Coconut, grated | 1/2 cup |
| Coconut for garnish | 1 tablespoon |
| Black pepper | 1/4 teaspoon |
| Curry leaves | a few |
| Salt | to taste |
| Oil | 1 teaspoon |
Method of preparation
Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes. Drain and cook the plantains with the remaining turmeric and salt. Grind the coconut well with cumin and add to the cooked plantains. Let it simmer. Meanwhile, heat the oil and pop the mustard seeds. Add the urad dal and the coconut reserved for garnish and stir till browned. Add this mixture to the erisherry and mix in the curry leaves.
|
| Chopped yam | 1 cup |
| Raw banana | 1 medium |
| Sour curds | 3 cups |
| Coconut (fresh) | 1/2 No. |
| Green chillies | 5-6 Nos. |
| Red chillies | 2 Nos. |
| Red chilli powder | 1 teaspoon |
| Cumin seeds | 1 teaspoon |
| Mustard seeds | 1 teaspoon |
| Fenugreek seeds | 1/2 teaspoon |
| Salt | 2teaspoon |
| Oil | 2 teaspoon |
| Turmeric powder | 1 teaspoon |
Method of preparation
Grind the coconut, cumin seeds and green chillies to a fine paste. Beat the curds well and mix in the ground paste. Keep aside. Peel and cube the banana. Pressure cook the vegetables with 1 cup water, salt, turmeric powder and red chilli powder till the vegetables are done. Simmer on a low heat for 3 minutes. Add the curds and simmer further for 2-3 minutes. Do not boil.
Heat oil in a small pan. Add mustard seeds, red chillies, fenugreek seeds and curry leaves. When the seeds start spluttering, pour over the cooked vegetables. Serve hot.
|
| Toor Dal | 1/4 cup |
| Yellow Moong Dal | 1/4 cup |
| masoor dal | 1/8 cup |
| channa dal | 1/8 cup |
| Green chillies | 3-4 Nos. |
| Curry leaves | 2 stalks |
| Garlic grated | 1/2 tsp. |
| Ginger grated | 1/2 tsp. |
| Lemon juice | 1/2 tbsp. |
| Onion finely chopped | 1 |
| chopped coriander | 1 tbsp. |
| Cumin seeds | 1/2 tsp. |
| Mustard seeds | 1/2 tsp. |
| Red chilli powder | 1/2 tsp |
| Turmeric powder | 1/2 tsp |
| Garam masala | 1/4 tsp |
| Salt | To taste |
| Ghee | 3 tbsp |
Method of preparation
Mix all the dals. Wash thoroughly and soak for 10 minutes. Pressure cook till done. (approx. 3 whistles). Cool cooker, remove dal, beat with hand beater. Make thin paste of the dry masala powders. Heat 2 tbsp. ghee in saucepan add the chopped onoin and fry for till onions are pink. Add the dry masala paste, fry for a minute more. Add the dal and bring to boil. Simmer for 5-7 minutes. Take dal in serving dish. Just before serving give the tadka (seasoning) as follows: Heat remaining ghee in a small saucepan, add seeds (cummin and mustard). Allow to splutter. Add green chilli, curry leaves, garlic, ginger and fry for 3-4 seconds. Take off fire. After 2-3 seconds, add lemon juice and chopped coriander. Pour onto hot dal and cover for 2-3 minutes. Stir and serve hot with plain or jeera rice or buttered rice.
Making time: 20 minutes (excluding pressure cooking time)
Makes: 4 servings
|
| Moong dal | 1 cup |
| Turmeric powder | 1 teaspoon |
| Cumin seeds, crushed | 1 teaspoon |
| Garlic clove, crushed | 1 (optional) |
| Desiccated coconut | 1/2 cup (optional) |
| Curry leaves | a few |
| Salt | To taste |
Method of preparation
Dry roast the moong dal on medium heat for ten minutes. Cook it with sufficient water and turmeric. Grind the coconut with a little water and cumin seeds. Add to the boiling dal along with the curry leaves and salt.
|
| Small onions (shallots) | 100 g |
| Coconut (grated) | 100 g |
| Coconut oil | 50 ml |
| Fenugreek seeds | 5 g |
| Mustard seeds | 5 g |
| Curry leaves | few sprigs |
| Red chilli (whole) | 5 g |
| Tamarind | 10 g |
| Jagery | 5 g |
| Salt | to taste |
| Aniseeds | 5 g |
| Pepper corn (whole) | 10 g |
| Coriander seeds | 10 g |
| Garlic flakes | 3 |
| Cumin seeds | 5 g |
Method of preparation
1. Make a fine smooth paste of grated coconut, coriander seeds, red chilli, pepper corns, cumin seed, aniseeds and garlic.
2. Sauté the peeled sliced shallots in coconut oil till it becomes brown.
3. Add chilli powder, coriander powder, tamarind pulp and cook for about 4 minutes.
4. Add the curry paste to the mixture and cook for further 4 minutes.
5. Check for seasoning.
6. Garnish with curry leaves and serve piping hot.
|
| Raw Mango | 2 nos |
| Red chilly powder | 2 1/2 tsp |
| Coriander powder | 1/2 tsp |
| Turmeric powder | 1/2 tsp |
| Thick coconut milk | 1 cup |
| Thin coconut milk | 1 1/4 cup |
| Red chilli (whole) | 5 g |
| Salt | As reqd |
| Curry leaves | 2 stem |
| Oil (Coconut oil is best) | 2 tsp |
| For tempering: |
| Oil | 1 1/2 tsp |
| Mustard seeds | 3/4 tsp |
| Fenugreek(Uluva) seeds | 1/4 tsp |
| Curry leaves | 1 stem |
| Whole red chillies(Kollamulaku) | 4 nos (broken into two) |
Method of preparation
1)Cut mango into small pieces without skin.
2)Roast red chilly powder and coriander powder.
3)Mix the mango with roasted powders, turmeric powder, salt, curry leaves and oil. Leave it for ten minutes.
4)Cook the above mixture in thin coconut milk on a medium flame.
5)When it is cooked and the gravy becomes thick, add thick coconut milk.
6)Keep the flame in minimum, until oil appears on top of the curry.
:- Do not boil the curry on medium and high flames, after adding thick coconut milk.
7)Switch off the gas and leave it for two minutes.
8)Heat oil in a pan.
9)Add mustard seeds and let it splutter.
10)Add fenugreek, curry leaves and broken red chillies.
11)Pour it into the curry.
|
| Bittergourd | 1 big |
| Onions | 2 medium sized |
| Turmeric powder | ¼ tsp |
| Coriander powder | 1 ½ tbsp |
| Chilly powder | 1 tbsp |
| Slit Green chillies | 2 – 3 |
| Tamarind soaked | A lemon-sized |
| coconut | ½ of One |
| Salt | As required |
| For seasoning:- |
| Mustard seeds | 1 tsp |
| Dry red chillies | 2 – 3 broken |
| Curry leaves | A few |
| Coconut oil | As required |
Method of preparation
1)Cut the pavakka into thin, 1 inch pieces.
2)Peel and chop the small onions too into thin slices.
3)Heat oil in a pan.
4)Splutter mustard seeds and sauté broken red chillies and curry leaves.
5)Add the sliced small onions and green chillies and sauté, till the onions turn soft and pink.
6)Add the pavakka pieces and sauté again on a low flame.
7)Meanwhile, dry roast the coconut in a hot pan.
8)When it turns dark brown, switch off the flame and add the powders.
9)Stir well and see to it that it doesn’t get burnt.
10)Allow it to cool and grind it to a smooth fine paste adding sufficient water.
11)Extract the tamarind pulp/juice.
12)When the pavakka is sautéed as well, add the tamarind juice followed by the coconut paste.
13)Add salt and mix well.
|
| Potatoes | 3 |
| Peas | 1/2 cup |
| Carrot(cut into small cubes) | 1/2 cup |
| Onions | 1 Large |
| Green chillies,(cut into long slits) | 5 |
| Slit Green chillies | 2 – 3 |
| Cloves | 5 |
| Cinnamon stick | 1 Inch |
| Whole black pepper | 5 - 6 |
| Ginger,thinly chopped | 1 tbsp |
| Fresh curry leaves | 2 – 3 broken |
| Curry leaves | 7-8 |
| Coconut oil | 2 tbsp |
| Thick coconut milk,fresh or canned | 1 cup |
| salt | To taste |
Method of preparation
1)Cut the potatoes and carrots into cubes.
2)Cut the onion into thin long slices.
3)In a cooking vessel, put the potatoes, carrots,peas,onions alongwith the cut green chillies and ginger.Add the whole black pepper,cloves and the cinnamon.
4) Add 3/4 cup water and salt.Cover the vessel and keep it for boiling on a medium flame for around 5 minutes.Check if the potatoes are cooked and then take the lid off and continue cooking till there is very little liquid.Then add the coconut milk and mix and cook on slow flame for 2 minutes.Then add curry leaves and the coconut oil and mix.
5)Serve hot with vellappams.and mix well.
|
| Mush room(koon) | 250gm |
| Coconut | 1/2 cup |
| Garlic | 2 gloves |
| Green chilli | 2 |
| Turmeric powder | 1/2 teaspoon |
| oil | 2 tablespoon |
| mustard seed | 1/2 teaspoon |
| curry leaves | A few |
| salt | To taste |
Method of preparation
Wash and chopped the mushroom and keep aside.crushed the coconut ,garlicand green chilli. heat the oil in a fry pan and crackle the mustard seed ,then put crushed thing and curry leaves and saute for 2-3 minutes.then put the chopped mushroom. add salt for taste and saute .then close for 4 minutes .water is coming from the mushroom (no need to add water) again saute and close it for few minutes.
|
| Long slices of tender string beans | 2 cup |
| Coconut oil | 1/2 cup |
| Chilli powder | 1 tsp |
| Salt | To taste |
| Pepper powder | To taste |
| Curry leaves | One sprig |
Method of preparation
1. Heat oil.
2. Sauté curry leaves.
3. Add string beans.
4. Put chilli powder, salt and pepper. Close the pan with a lid.
5. Stir gently with the handle of a ladle till it is cooked.
|
| Payar (long string beans) | 1 bundle |
| Coconut | 1 cup |
| Chilli powder | 1 tsp |
| Salt | To taste |
| turmeric powder | 1/2 tsp |
| garlic | 2 gloves |
Method of preparation
Cut the beans into very tiny pieces. Cook it well with salt in a closed pan until. Water should be just enough to cook. Pour about 2 tsp of oil in it when it is cooked. Now crush the coconut with garlic and turmeric and chilli powder. Put it in the payar. Close it and cook for about 10 minutes. Then open it and simmer it until it is dry and separated from another.
|
| It is a delicious spicy treat great with rice and chappathy. |
| Kadala(chenna) | 500 gm. |
| Onion | 3 |
| Tomato | 2 |
| Chilli powder | 1 tsp |
| Coriander powder | 1 tsp |
| green chilli | 3 |
| Ginger finely chopped | 1 tsp |
| Garlic finely chopped | 4 tsp |
| Coconut grated | 1 cup |
| Aniseed{saunf} | 1 tsp |
| Cinnamon | 1"pices 3nos |
| Cardamom | 3 |
| Mustard seeds | 1 tsp |
| Curry leaves | 2 stems |
| Coriander leaf | Enough to garnish. |
| Oil | 2 tbsp |
| Salt | To taste |
Method of preparation
1. Soak chenna in water 4-5 hr. Until it is tender.
2. Cook in a pressure cooker.
3. Chop tomato, onion and green chilli
4. Heat the oil, break mustard, add curry leaves first, then chopped tomato, onion and green chilli.mix it well.keep in a medium fire, stir occasionally until golden brown.
5. In a frying pan fry coconut till golden brown, turn the fire to low, add chilli power, coriander powder,aniseed,cinnamon mix well. take out from fire, leave for few minutes and grind with water.
6. Add this masala to the fried onion, mix well, when oil separates add chenna,ginger,garlic and salt.boil for 5 minutes.
7. Sprinkle coriander leaves.
Serve hot. enjoy.....
|
| Ginger | 30-40 gm |
| Green chillies | 2-3 |
| Coconut | 30-40 gm |
| Salt | To taste |
| Coconut oil | 20-30 ml |
| Mustard seed | a pinch |
| Red chillies | 10-20 gm |
| Fenugreek | 2-3 gm |
| Tamarind | 10-15 gm |
| Molasses or sugar | 5-10 gm |
| Curry leaves a few |
Method of preparation
Peel and chop the ginger finely and soak in a little hot water. Chop the green chillies. Slice and chop coconut into small pieces. Drain ginger. Put ginger, chillies, curry leaves, coconut into a pan. Add a little water and salt. Cook over a slow fire till dry. Roast red chillies fenugreek seeds and powder fine. Soak tamarind in a little hot water. Heat oil in a pan. Add mustard seeds; when they crackle add cooked ginger mixture. Sauté as the mixture turns reddish brown, remove from fire. Add red chilli and fenugreek powder. Add tamarind water. Return to fire. Add salt. Add molasses and bring to boil. Simmer for a few minutes. Remove from fire.
|
| Ingredients |
| Semi ripe banana | 1 |
| Coconut oil | 150gm |
| Turmeric powder | 1/4tsp |
| Salt | To taste |
Method of preparation
Peel banana and slice into thin round pieces or split bananas into 4 thin pieces and slice.
Heat oil and fry the banana pieces.
When it is 3/4 done, add turmeric powder and salt mixed in 1tsp water. Fry well.
|
| Ingredients |
| Semi ripe Banana | 1 |
| Coconut oil | 100gm |
| Molasses or Jaggery | 75gms |
| Dried ginger powder | 5gms |
| Ghee | 1 tsp |
| Water | 1/4glass |
Method of preparation
Peel the bananas and split it into two pieces. Cut it into 1/4" thick pieces. Fry it in warm coconut oil.
Heat the molasses in 1/4glass of water. Remove from fire when it becomes thick. Add dried ginger powder and fried banana pieces in this molasses solution.
Keep stirring till the banana pieces separates.
|
| Ingredients |
| Milk | 3litres |
| Dried red rice | 180gm |
| Sugar | 700gm |
Method of preparation
Boil the milk. Add sugar and mix well. When it boils again, add the washed rice in it. Simmer in medium flame. Cook till the rice is done. Serve hot.
|
| Ingredients |
| Vermicelli | 1 cup |
| Cashew nuts | handful |
| Raisins | handful |
| Water | 3/4cup |
| Sugar | a cup |
| Saffron | a pinch |
| Milk | a cup |
| Cardamom | two or three pods |
Method of preparation
Heat the ghee and fry the vermicelli till light brown. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashewnuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.
|
| Ingredients |
| Broken Wheat | 250g |
| Coconut | 2 |
| Jaggery | 500g |
| Raisins | 10g |
| Cashew Nuts | 10g |
| Ghee | 3tbs |
| Cardamom | 5g |
| Dry ginger powder | 10g |
| Cumin Powder | 10g |
Method of preparation
Grate the coconut. Add1/2 glass warm water to the grated coconut. Extract the first milk. Extract the second milk by adding 1 1/2 glass warm water. Again repeat the process to extract the third milk.
Fry broken wheat lightly in one teaspoon ghee. Cook the wheat well in 1 1/2 liters of water.
When it is done add the third milk and the second milk to the wheat and bring to a boil. when it thickens to a semi solid consistency, add powdered jaggery. Add the first milk, fried nut, raisins, powdered Cardamom, ginger and cumin. Mix well and remove from fire immediately. Serve hot.
|
| Ingredients |
| Parippu (Green gram dal) | 250gm |
| Sarkara (Jaggery) | 250gm |
| Coconut milk | From 2 coconuts |
| Ghee | 2 tbs |
| Cashew nuts, Raisins | As required for seasoning |
Method of preparation
Fry dal till light brown. Clean and boil the fried dal well.
Heat jaggery with some water and make a thick solution. Take milk from the coconut thrice. Keep the thick milk taken 1st, aside. Add the 2nd and 3rd milk and the jaggery solution to the boiled dal. Simmer on medium flame till thick. Fry the cashewnuts and Raisins in ghee. Add these and the 1st milk to the payasam . Mix well and remove from fire.
|
| In palada prathaman pieces of flour paste (ada) are boiled in milk and sweetened with sugar. No ghee or spices are added except some cardamoms. |
| Ingredients |
| Thick milk | 3litre |
| Par boiled rice (dried red rice) | 250gm |
| Water to mix flour | |
| Coconut oil | 1tbs |
| Sugar | 2tbs |
| Plantain leaf pieces | as required |
| Sugar | 625gm |
| Cardamom powder (optional) | |
Method of preparation
Wash rice and drain the water. Dry grind the rice well. Add enough water to make a semi thick batter. Add 1tbs coconut oil and 1/2tbs sugar in it.
Clean and wipe the plaintain leaf pieces and pour the batter in a thin layer evenly and roll the leaf pieces tightly. Boil water in a big vessel and steam the flour batter. Take the steam batter from the leaf and cut into small pieces. Wash the pieces and strain.
Boil milk well and add sugar. Continue boiling till its colour changes to pale pink. Add the ada pieces to it. Boil again and remove from fire.
Note: 'Ada' is now available in the market. You can boil 'ada' with milk and sugar and make Palada in no time.
|
| Ingredients |
| mixed dry fruits
( raisins, sultanas, black currents)
| 2 cup |
| chopped candied peel | 1/2 cup |
| brandy or rum | 4-6 tbsp |
| dark caramel syrup | 3 tbsp |
| grape or mixed fruit jam | 2 tbsp |
| strong black coffee | 1 tbsp |
| cocoa | 2 tsp |
| lime juice | 2 tsp |
| almond essence | few drops |
| vanilla essence | 1 tsp |
| mixed spice powder | 1 tsp |
| chopped walnuts | 2 tbsp |
| chopped cashew nuts | 2 tbsp |
| sodium bicarbonate | ½ tsp |
| salt | a pinch |
| butter | 1/2 cup |
| brown sugar | 1 cup |
| eggs | 4 |
| caraway seeds to sprinkle on top
| optional |
Method of preparation
Mince the dry fruits, combine with peel and brandy.
Place in an air tight container and
allow to soak for a week. (Shake the container every day ).
Grease the paper. Combine all the ingredients from caramel syrup to cashew nuts together and mix with fruits.
Mix maida with soda and salt. Cream butter and sugar.
Add the eggs, one at a time,
beating well after each addition.
Fold in the maida and fruit mixture.
Pour in a prepared tin, sprinkle with seeds if desired, and bake in a moderate oven (170
C ) for 25 minutes. Reduce temperature to 150 C and bake till the cake is done.( about 45
minutes).
|
| Ingredients |
| Raisins(Onakka munthiri)
| 1 lb |
| Dates(Eenthapazham) | 1 lb |
| Candied fruits and orange and lemon peel | 1 cup |
| Gold rum | 1 cup |
| Cashews | 2 cups |
| Allpurpose flour(Maida) | 4 cups |
| Baking powder | 3 tsp |
| Butter | 1 lb |
| Sugar | 4 cups |
| Sugar | 1 cup (to make caramelized syrup) |
| Eggs | 12 nos |
| Cinnamon(Karugapatta) powder | 1 heaped tsp |
| Nutmeg(Jathikka) powder | 1 heaped tsp |
| Cloves(Grambu) powder | 1 heaped tsp |
| Dry ginger(Chukku) powder | 1 heaped tsp |
| Salt | 3 tsp |
| Pure Vanilla essence | 4 tsp |
Method of preparation
1)Dice the fruits and coat them with 3 tbsp of flour.
2)Add rum and mix well.
3)Keep this at room temperature over night.
4)Dice or crush the nuts into small pieces. :- You can do these steps the day before you plan to make the cake.
5)Place the eggs and butter at room temperature the night before you make the cake.
6)Preheat the oven to 350 degree F.
7)Measure and keep ready the flour, sugar and the flavorings. :- To make the caramel, use a white enameled pot, if you have one. The light surface will help to see exactly the caramelizing process. If you don’t have one, use a medium saucepan.
8)Place 1 cup of sugar in the saucepan and add 2 tbsp of water.
9)Turn the stove to high and place the pan on the stove and let it boil. :- Don’t stir the contents at all. As sugar melts and caramelizes, you may swirl the pan a bit once or twice.
10)Within 7 - 10 mins, a cherry wood colored caramel forms.
11)Immediately, remove the pan from the stove and very carefully add 1 cup of water to the caramel. :- You may hold the pan above the sink and slowly add the water, for it may splash.
12)Stir the contents well to dissolve the caramel. Keep this aside.
13)Sift flour and baking powder, a couple of times and keep ready.
14)In a large container, whisk butter first and then add 4 cups of sugar and whisk again, until it is creamy.
15)Add eggs and whisk well.
16)Pour in the caramel syrup, the flavoring powders, salt and vanilla extract and mix everything together.
17)Add the flour-baking powder mix and fold this in with a wooden or plastic spatula or spoon.
18)When they are well mixed, add the candied fruits and nuts and mix again.
19)Spoon this into a 10 inch non stick loaf pans.
20)Bake for 1 hour at 350 degree F. :- You may line the pan with parchment paper or brown paper.:- Check for doneness by inserting a toothpick in the middle of the pan. If the toothpick comes out clean, the cake is done. If not, bake for another 10 - 15 mins and check again.
21)Remove the cake from the oven and place it on a cooling rake.
22)Pierce the cake with toothpick, and pour Brandy (about 3-4 tablespoon on each) on top and let it soak. :- This will enhance the flavor and gives a longer shelf life.
23)Remove the cake from the pan only after it is allowed to cool completely.
24)Before storing, cover the cake completely with wax paper first and then with aluminum foil and keep in the refrigerator.
|
| Ingredients |
| Margarine
| 120 gms |
| Eggs | 2 |
| Sugar | 120 gms |
| Milk | 1 tablespoon |
| Refined flour | 175 gms |
Method of preparation
Cream margarine and sugar till light and fluffy. Beat the eggs and gradually add to the
mixture.
Add the flour, sifted with baking powder. Blend the batter well and mix the fruits and the
chopped almonds and walnuts.
Stir in the milk so that the mixture becomes even and smooth. Grease a round cake tin
and grease it.
Pour the ready cake mixture. Cover with a grease-proof paper. Bake in a preheated over
at 350 degree F for 20 minutes.
When the top is golden in colour, take it out from the oven. If desired, spread some hot
chocolate icing over it.
Decorate with cherries,
1 level teaspoon baking powder,
50 gms mixed fruit(currants sultanas, raisins),
25 gms almonds chopped,
15 gms walnuts chopped.
|
| Ingredients |
| Almonds (badam)
| 1 cup |
| Sugar | 2 cups |
| Ghee | 1/4 cup |
Method of preparation
Soak almonds in warm water and remove skin.
Grind all the almonds together (without water) and make a paste.
Stir in the milk so that the mixture becomes even and smooth. Grease a round cake tin
and grease it.
You can maybe add very little water.
To this paste add the sugar and heat this mixture in a heavy non-stick pan.
Keep stirring...and keep adding ghee when you feel that the mixture needs a little moisture.
After, say about 15 minutes, the mixture becomes small in quantity...transfer to a greased
dish, spread the mixture and cut into desired shape.
|
| Ingredients |
| Bananas,ripe and firm
| 2 |
| Seedless grapes, halved | 2 cups |
| Whipping cream | 1 1/2 cup |
| cardamom powder | 1/2 tsp |
| Halved roasted peanuts | 1 cup |
| Lemon juice | 1/4 tsp |
Method of preparation
Chill bananas before chopping
Chop bananas
Sprinkle lemon juice over bananas and toss to coat evenly
Beat cream till stiff peaks form
Gently toss in bananas and other ingredients
Serve chilled
|
| Ingredients |
| Dark Black Grapes
| 4 Kgs |
| Water (Boiled & Cooled) | 4 Bottles or 4 litres |
| Sugar | 4 Kgs |
| Eggs – Whites only | 2 |
| Liquid Yeast | 2 Ounces(Dry Yeast granuals - 2 tbspns) |
| Whole wheat | A handful |
| Sugar for colouring | ½ - ¾ cup |
Method of preparation
Clean & wash grapes well removing stalks, crush nicely with hand until you get a good purple colour.
Place the crushed grapes in a ceramic jar with half the quantity of sugar (i.e. 2 kgs Sugar), add water, egg whites, yeast & wheat – mix well & keep airtight for 21 days – stirring well every alternative day.
After 21 days strain away the grape pulp mixture, add the balance sugar to the wine – mix well & keep airtight for another 21 days to ferment. Now filter the wine (you could use a muslin cloth & strain the wine) – keep aside.
Take a wok add the sugar kept for colouring (1/2 –3/4 Cup) – place on fire & go on stirring till the sugar melts & becomes dark brown/black in colour - but do not allow it to burn – now add about 5-7 tbsps.Of hot water to this syrup little @ a time & mix well, add this syrup to the wine & mix well – store the wine in a clean jar & use.
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