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Wednesday, 17 December 2014

Masala Paneer

For the Vegans!!!!

Ingredients

Paneer Cubes: 250 gms
Onion: 1
Tomato: 1
Chilly Powder: 1 Tea Spoon
Chilly Flakes: 1/2 Tea Spoon
Garam Masala Powder: 1 Tea Spoon
Coriander Powder: 1/2 Tea Spoon
Turmeric Powder: 1/4 Tea Spoon
Sunflower Oil: 2 Table Spoon
Crushed Ginger & Garlic: 1 Table Spoon
Salt
Coriander Leaves

Cooking Time: 25 Minutes

Method

Marinate paneer with Chilly flakes, 1/2 tea spoon garam masala powder and salt.

Keep it for 10 to 15 minutes
To a pan pour 2 table spoon of oil and add crushed ginger and garlic to it
Saute for 3 to 5 minutes and then add chopped onion to it

Once the onion cooks well add chopped tomato and saute till tomato cooks well and oil starts to leave

Reduce the flame and add chilly powder, coriander powder, turmeric powder, 1/2 tea spoon garam masala powder and salt
Saute well till the raw smell of the masala is gone
Now add the marinated paneer and cook in low flame with lid closed
Stir in between and keep on flame for about 10 to 15 minutes in low flame or till the paneer gets well coated in the masala
Add coriander leaves and switch off the flame
Serve hot with roti or naan.
Note
After adding the paneer stir carefully, else paneer might break
Or you can shallow fry the paneer before adding to the gravy.
Adjust the spice levels as per your taste buds


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Tuesday, 16 December 2014

Crispy Chicken Strips

Have it as a Starter or a Snack.....


Ingredients

Boneless Chicken: 300 gram (Preferably breast piece)
Pepper Powder: 1 Tea Spoon
Lemon: 1
Plain Corn Flakes: 1 Cup
Maida/All Purpose Flour: 3 Table Spoon
Egg: 1
Red chilly flakes: 1/2 Tea Spoon
Italian Seasoning: 1/2 Tea Spoon
Salt
Oil:  For Frying

Cooking Time: 20 Minutes

Method

Cut the chicken into strips and marinate with pepper powder, salt and lime juice

Keep this in fridge for at least 15 minutes

Put the corn flakes to a cover seal it and crush it with a rolling pin

To this add all purpose flour, chilly flakes, Italian seasoning and salt and mix well

Whip the egg and add it to the chicken and mix well
Coat each strip with the corn flakes mix and deep fry in oil
Serve hot..


Note:
Adjust spice levels as per your needs
Before frying make sure the oil is heated well. Then reduce the flame and add chicken strips.
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Saturday, 13 December 2014

Avoli Pollichathu / Black Pomfret wrapped in Banana leaf

For the fish lovers....
Ingredients

Avoli fish: 4 Slices ( If the fish is small to medium size you can use whole fish)
Shallots: 1 Cup
Chopped Garlic: 2 Table Spoon
Chopped Ginger: 1 Table Spoon
Chopped Green Chilly: 3 - 4
Tomato: 1
Red Chilly Powder: 1 Tea Spoon
Turmeric Powder: 1/2 Tea Spoon
Coriander Powder: 1 Tea Spoon
Pepper Powder: 1 Tea Spoon
Coconut milk: 1/2 Cup
Coconut oil : 3 Table Spoon
Salt
Water
Curry Leaves

Requirements

Banana Leaf / Aluminium foil
Steamer

Cooking Time: 30 minutes

Method

Marinate the fish with 1/2 tea spoon red chilly powder, 1/4 tea spoon turmeric powder and salt
Keep aside for 10 to 15 minutes
Pour coconut oil to a pan and fry the fish for about 5 minutes by flipping sides as necessary.

Remove fish on to a plate and to the same pan add chopped ginger and garlic and saute for about 5 minutes
Then add chopped shallots and saute till shallots cooks

Reduce the flame and add 1/2 tea spoon chilly powder, 1/4 tea spoon turmeric powder, coriander powder, pepper powder and salt
Saute till the raw smell of the spices is gone.
Now add chopped tomato and  cook well
Add curry leaves and pour coconut milk and keep on flame until the mixture is completely dry and oil starts to leave
Wrapping
Put some of this mixture on the banana leaf/ aluminium foil

Place the fish on top of it

Now put some more of the masala mix on top, spread well and fold the banana leaf / aluminium foil

Fold the banana leaf/aluminium foil to wrap the fish completely else the masala might come out.  If using banana leaf tie it with a twine.

Steam this for about 10 to 15 minutes..

Serve it hot with rice..
Note:

Do not over fry the fish.
This recipe is mostly done with Karimeen / Pearl Spot fish.  But you can also try it with Tilapia, King fish, Salmon, Mackerel etc..
I have personally tried with Mackerel and Sardine.  Comes out very good.
After wrapping the fish in banana leaf in some recipes i have seen they fry it in oil or toast it on a pan.
You can try those variations too
You can  also try marinating the fish with pepper powder, turmeric powder and salt without adding red chilly powder.
Instead of tomato you can add lime juice also
As you all know wrapping in banana leaf gives the dish a unique flavor but as in some places where banana leaves are not easily available use aluminium foil.  I have always used aluminium foil to make this dish.
If using banana leaf wash the banana leaf well and wipe out water from it.  Place the banana leaf on low flame for a few seconds on each side so that it looses stiffness and becomes flexible so that while wrapping it wont tear. Be careful that you don't burn the leaf.
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Wednesday, 10 December 2014

Ulli Theeyal / Shallots in fried coconut tangy gravy

A Perfect combination with steamed rice !!!

Ingredients

Shallots/Cheriya ulli: 1 Cup
Tamarind: 1 Gooseberry size
Dried red chilly: 4 - 5
Coriander Seeds:1 Table Spoon
Cumin seeds: 1/4 Tea Spoon
Black pepper corns: 6 - 8
Asafoetida: A Small Piece or 2 pinch of  asafoetida powder
Fenugreek seeds: 1/4 Tea Spoon
Turmeric powder: 1/4 Tea Spoon
Coconut oil : 4 - 5 Table Spoon
Salt
Water
Curry Leaves

For Seasoning

Coconut oil: 2 Table Spoon
Mustard Seeds: 1/2 Tea Spoon
Dried Red Chilly: 2 - 3

Cooking Time: 20 minutes

Method
Chop the shallots and keep aside. No need for fine chopping


Soak tamarind in water and keep side
To a pan pour 2 table spoon coconut oil and add dried red chilly, coriander seeds, cumin seeds, black pepper corns, asafoetida and fenugreek seeds and saute for 2 minutes.


To this add grated coconut and fry till the coconut becomes light brown in color
Make sure you roast everything in medium heat.
Let this cool a bit and grind it to a fine paste adding enough water


To a pan add 1 table spoon of coconut oil and saute the shallots for 5 to 6 minutes
Squeeze the tamarind well and add the water to the shallots
To this add turmeric powder and salt and allow it to cook well
Add the coconut paste with enough water and allow it to boil well
Add curry leaves and reduce the flame and allow it to boil for another 4 or 5 minutes and then switch off the flame


Pour coconut oil to a pan and add mustard seeds and once it finishes spluttering add dried red chilly and allow it to change color
Now pour this on top of the theeyal
Enjoy with a cup of steamed rice.


Note
Adjust the spice levels as per your taste
Add water as per the thickness required for the gravy
You can add a few curry leaves while frying coconut also
Can make variations using Bitter gourd, Yam, Brinjal, Ladies finger etc
Can substitute coriander seeds and dried red chilly with coriander powder and red chilly powder. But add it only after the coconut is fried well. 
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Sunday, 23 March 2014

Easy Chicken Cake..

For everyone who loves Malabar dishes!!!

Ingredients

All purpose flour/Maida: 5 table spoon
Egg : 2
Chicken breast: 1
Onion: 1
Green chilli : 2
Crushed ginger: 1/2 table spoon
Crushed garlic: 1/2 table spoon
Red chilli powder: 1/2 tea spoon
Turmeric powder : 1/2 tea spoon
Pepper powder: 1 tea spoon
Coriander powder: 1/2 tea spoon
Oil: 1 table spoon
Ghee: 1 table spoon
Salt
Water
Curry Leaves
Coriander leaves

Cooking times 20 to 30 minutes
Method

Cook chicken adding 1/4 tea spoon turmeric powder and 1/2 tea spoon pepper powder required salt and water
Once the chicken is cooked shred it into bite size pieces removing the bones. Do not put in a mixer and mince the chicken
Do not throw  the water in which the chicken is cooked. 
To a pan pour 1 table spoon of oil and add crushed ginger, garlic and saute for 2 to 3 minutes
To this add finely chopped green chilly and onion and saute till the onion cooks well
Now add a pinch of turmeric powder, red chilly powder , coriander powder and required salt
Saute till the raw smell of the masala is gone
Now add the cooked chicken and mix well

Add chopped coriander leaves and curry leaves and keep the mix aside
In a blender put maida, 2 eggs, little salt and pour some of the water in which the chicken was cooked
Blend it well and make it to a thick and smooth batter. Do not add more water and make the batter runny
Pour this batter to the chicken mix and mix well
To a round medium sized pan add the ghee and spread it well to the sides also
To this add the mix and close the lid  and cook in low flame 
After 8 to 10 minutes slowly turn it around and cook for another few more minutes
Serve warm

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2 comments
Monday, 16 December 2013

Semolina Toffee

A Quick and Easy Sweet...


Ingredients (Makes 10 to 12 pieces)

Semolina / Rava / Sooji (Thin) : 1 Cup
Water: 1 Cup
Milk: 1/2 Cup
Ghee: 1 Tea Spoon
Sugar: 8 Table Spoon
Ice Cubes: 1 Bowl
Oil: For deep fry

Cooking Time: 15 Minutes
Method

Roast the semolina in moderate heat for about 5 to 8 minutes
To this add 3 table spoon of sugar and stir for another 1 or 2 more minutes
To this add water and milk and 1 tea spoon of ghee and stir well
Allow the mixture to boil and thicken well in medium heat
Keep stirring until the mixture gets completely dried becoming a whole lump and starts to leave the sides of the pan
Switch off the flame and allow it to cool
Once it cools knead the mixture well with your hands and take small portions of the mixture and roll it without any cracks

Preheat the oil well and drop each balls into it and fry until it becomes light brown in color

To a pan add 5 tablespoons of sugar and caramelize it
When the sugar gets caramelized dip each fried ball in the caramelized sugar and put it directly to
 the bowl of ice cubes.
Let it be in the bowl for 1 or 2 minutes and take it out and arrange on a serving plate
Note:
Increase or decrease the amount of sugar as per your wish. 
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Sunday, 8 December 2013

Spicy Meat Balls

An Easy and Simple Recipe....

Ingredients (Makes 8 to 10 pieces)

Beef: 250 gms
Onion: 1 Finely Chopped
Green Chilly: 2 - 3 Finely Chopped
Ginger: 1 Small Piece Finely Chopped
Bread Slices : 5 - 6
Red Chilly Powder: 1/2 Tea Spoon
Turmeric Powder: 1/2 Tea Spoon
Pepper Powder: 2 Tea Spoon
Garam Masala / Meat Masala: 1Tea Spoon
Chopped Coriander Leaves : 2 Table Spoon
Oil: 2 Table Spoon+ For Frying
Salt
Water
Curry Leaves

Preparation Time: 1 Hour
Cooking Time: 20 to 25 minutes
Method

Marinate the beef with 1 tea spoon of pepper powder, 1/4 tea spoon turmeric powder and salt
Keep it for 45 minutes to 1 hour
Pressure cook the beef and keep aside
Once it cools down put it to a mixer and mince it well. (Do not add water)
To a pan pour 2 table spoon of oil
To this add chopped onion and saute for about 5 minutes
To this add chopped green chilly and ginger and saute for another 5 more minutes
Now reduce the flame and add red chilly powder, 1/4 tea spoon turmeric powder, 1 tea spoon pepper powder, 1 tea spoon garam masala powder and saute till the raw smell of the masala goes
Add the minced meat to the masala and saute well
Add chopped coriander leaves and curry leaves. (Add salt if required)
Switch off the flame
Put the bread slices to a mixer and powder it
Add the bread powder to the meat mixture and mix well
The amount of bread powder has to be adjusted so that the moisture content in the meat mixture is less and the mixture can be rolled out
Roll out small balls out of the meat mixture and shape it well
Pour oil to a pan and once heated well reduce the flame and shallow fry the meat balls
Serve hot.




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Hi foodies! Thanks for visiting my blog ; my recipe book. This blog is for the real foodies, who don’t mind being called so….for the ones who appreciate cook…who love to eat, cook and serve(not necessarily in that order). I am one of your kind too. This is a part of my attempts to do something for the foodie community and for the aspiring foodies too. Here, I am putting together some easy, but delicious recipes. You just try these out and you’ll see what I mean. Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are. Remember, these are all recipes that I have personally tried out and relished. I have tried my best to add pictures of various stages of the process apart from the final product with a hope that it helps you better. Now the ball’s in your court. You just have to try it and taste it and don’t forget to share it, ‘coz a shared meal is always more filling.
 
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