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Sunday, 23 March 2014

Easy Chicken Cake..

For everyone who loves Malabar dishes!!!


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
Curry Leaves
Coriander leaves

Cooking times 20 to 30 minutes

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

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

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
Increase or decrease the amount of sugar as per your wish. 
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
Curry Leaves

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

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.

Wednesday, 4 December 2013

Spicy Fish Curry

Its really Spicy!!!!!!!

Ingredients (Serves 3 to 4 people)

Fish:  500 gms (I have used King Fish)
Shallots: 15 numbers
Garlic: 5 to 8 numbers
Green Chilly: 2 to 3
Ginger: 1 small piece finely chopped
/kodukkaippuli(gambooge) : 4 numbers
Coconut Oil: 2 table spoon
Fenugreek seeds: 1/2 tea spoon
Mustard seeds: 1/2 tea spoon
Red chilly powder: 2 - 3 table spoon (increase or decrease as you wish)
Kashmiri Chilly Powder: 2 Table Spoon
Turmeric powder:1/2 tea spoon
Fenugreek seeds powder: 1/4 tea spoon
Curry leaves

Cooking Time: 20 Minutes

Pour oil add mustard seeds and fenugreek seeds. Once it finishes popping add chopped shallots, garlic, ginger, green chilly and saute well
Make a paste of chilly powder, Kashmiri chilly powder and turmeric powder adding little water.
Reduce the flame and add this paste
Now saute this till oil starts to leave
Once oil leaves add soaked kudampuli required water, salt, fish and curry leaves.
Close the lid and cook in low flame.
Once fish cooks and gravy is at the required consistency switch off the flame and add fenugreek seeds powder
Stir well and close the lid and keep for some time
Serve hot with rice.

Tuesday, 3 December 2013

Easy Coconut Burfee Balls

For the Sweet Lovers !!!!

Ingredients (Makes 10 to 12 pieces)

Desiccated Coconut : 3 Cups
Condensed Milk: 1 Cup
Cardomom Powder: 1/2 Tea Spoon
Chopped Cashew, Pista, Almonds: 1/2 Cup

Cooking Time: 10 - 15 minutes

Mix two and half cups of desiccated coconut, condensed milk, cardomom powder, chopped cashew, pista and almonds well
Keep this mix on low flame for about 10 minutes. Stir continuously
Once this mix cools a little take small portions and roll out small balls out of it
Roll these balls in desiccated coconut
Monday, 2 December 2013

Varutharacha Chicken Curry / Chicken Curry with fried coconut gravy

Who doesn't love this !!!

Ingredients (Serves 6 to 7 people)

Chicken: 1 Kg (Cut into medium sized pieces)
Crushed Ginger: 2 Table Spoon
Crushed Garlic: 2 Table Spoon
Onion: 3
Tomato: 2
Green Chilly: 4 - 5
Cardomom : 3 - 4
Cloves: 4 - 5
Cinnamon Stick: 2 Small Piece
Coriander Seeds: 1 Table Spoon
Grated Coconut: 2 Cups
Chicken Masala: 1 Table Spoon
Red Chilly Powder: 3 Table Spoon
Turmeric Powder: 1/2 Tea Spoon
Coconut Oil: 4 Table Spoon
Curry Leaves
Coriander Leaves
Salt: As Required
Water: As Required

Cooking time: 30 to 35 minutes

Wash the chicken well and marinate it with 1/4 Tea spoon turmeric powder, 1 Table spoon red chilli powder and salt.
Slice onion and tomato
To a pan add 2 Table spoon of coconut oil to this add cardomom, cloves, cinnamon stick and saute for 2 minutes
Add corriander seeds and grated coconut and roast till coconut becomes brown in colour
Roast in low flame because there is a chance of burning if the heat is more
Once cooled grind this to a fine paste
Add rest of the oil to a pan.  To this add sliced onion and saute till the onion becomes tender then add crushed ginger, garlic, green chillies and saute well
Add tomato and saute
Once the tomato cooks well add rest of the turmeric powder, red chilli powder, chicken masala and saute.
Add marinated chicken, add required salt and water and close the lid and cook well
Once the chicken cooks add the grinded coconut paste and stir well and allow it to boil.
Once boiled add curry leaves and coriander leaves and reduce the flame and keep the lid closed for 5 to 6 minutes.
Switch off the flame
Serve hot


Can be served with bread, ghee rice, plain rice, chapati or naan.

Sunday, 1 December 2013

Spicy Prawns

Yummy Sea food again !!!

Ingredients (Serves 2 to 3 people)

Prawns: 500gms
Onion: 2
Green Chilly: 2 - 3
Chopped Ginger: 1 Table Spoon
Chopped Garlic: 1 Table Spoon
Red Chilly Powder: 1 1/2 Table Spoon
Kashmiri Chilly Powder: 1 Table Spoon
Turmeric Powder: 1/2 Tea Spoon
Coconut Oil: 2 Table Spoon
Curry Leaves

Cooking Time: 20 minutes

Clean the prawns and marinate with 1/2 table spoon of red chilly powder, 1/4 tea spoon of turmeric powder and salt and keep aside for 10 to 20 minutes
To a pan pour coconut oil and add chopped ginger and garlic to it and saute for 2 to 3 minutes
To this add chopped onion and saute for about 6 to 8 minutes
Reduce the flame and add add 1 table spoon of red chilly powder, 1 table spoon of kashmiri chilly powder, 1/4 tea spoon of turmeric powder and salt
Saute till the masala cooks
Now add the marinated prawns, curry leaves and stir well and close the lid and cook in low flame
Stir in between. Do not add water
Keep on flame till the prawns is cooked and is well coated with the masala
Serve hot with rice, chapati, porotta, appam etc.

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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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