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. 

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.

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
Kudampuli//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
Water
Salt
Curry leaves

Cooking Time: 20 Minutes

Method

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.

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
Method

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

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
Method

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

Note:

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

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
Salt
Curry Leaves

Cooking Time: 20 minutes
Method

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.

Raw Mango Pachadi

Yet another Tangy Dish....

Ingredients (Serves 4 to 5 People)

Chopped Raw Mango: 1 Cup

Grated Coconut: 1/2 Cup

Green Chilly: 2 -3

Ginger: 1 Small Piece

Turmeric Powder: 1/4 Tea Spoon

Mustard Seeds: 1 Tea Spoon

Coconut Oil: 1 - 2 Table Spoon

Dried Red Chilly : 2 - 3

Salt

Water

Curry Leaves

Cooking Time : 10 Minutes

Method

Cook the chopped raw mango adding salt, turmeric powder and required water

Crush coconut adding ginger, green chilly and 1/2 tea spoon of mustard seeds
Once mango cooks well add crushed coconut mix to it 

Once it boils well give a good stir and switch off the flame

Pour coconut oil to a pan and add mustard seeds

Once it finishes popping add dried red chilly and curry leaves

Pour this on top of the pachadi and mix well

Rice Pakoda

A quick and easy snack!!!

Ingredients

Cooked Rice: 1/2 Cup
Gram flour/Basen: 4 to 5  Table Spoon

Cooked Rice

Asafoetida Powder: 1 pinch
Red Chilly Powder: 1/2 Tea spoon
Turmeric Powder: 1/4 Tea Spoon
Chopped Onion: 1 to 2  Table Spoon

Chopped Ginger: 1/2 Table spoon
Chopped Green chilli: 1/2 Table Spoon

Salt
Water
Oil: For frying

Cooking time: 5 to 10 minutes
Method

Grind the rice in a mixer without adding water

Mix together basen, red chilly powder, turmeric powder, asafoetida powder and required salt
To this add required water and make it a paste.
Not too thick or thin

Add chopped onion, ginger, green chilli and mashed rice to it
Mix everything well
Heat the oil in a kadai
Once the oil is heated well, reduce the flame
Take small portions of the mixture and put in oil  and deep fry till it becomes golden brown in color

Serve hot

Prawns and Potato Masala (Chemmeen Urulakhizhangu Masala)

Yet another Sea food Delicacy :-)

Ingredients

Prawns: 250gms
Potato: 2
Onion: 1
Tomato: 1 Big

Green Chilly: 3 - 4
Ginger: 1 Small Piece
Grated Coconut: 1/2 Cup
Turmeric Powder: 1/4 Tea Spoon

Red Chilly Powder: 2 Tea Spoon
Garam Masala Powder: 2 Tea Spoon
Coconut oil: 4 table Spoon
Mustard seeds: 1/2 Tea Spoon
Dried red Chilly: 2 - 3

Salt
Water
Curry Leaves
Corriander Leaves

Cooking Time: 10 to 15 minutes
Method

Clean the prawns well
Mix together chopped potato, onion, split green chilly, crushed or chopped ginger and cleaned prawns
To this add red chilly powder, turmeric powder, salt and required water and cook well
In the mean time dry roast the coconut adding little coconut oil

Roast till it becomes golden brown in color
Once it is done reduce the flame and add garam masala powder and stir for another 1 or 2 minutes and switch off the flame
Once this mixture gets cooled grind it to a fine paste
Once the prawns gets cooked add chopped tomato and let it cook
Now add the ground coconut paste and let it boil
Add curry leaves and coriander leaves

Once it boils stir well and switch off the flame
To a pan add rest of the coconut oil and add mustard seeds
Once it finishes popping add dried red chillies to it and saute till it changes color
Pour this on top of the curry
Serve hot with rice, chapati, bread etc.

Masala Egg

Have it as a Side dish or a Snack!!!

Ingredients

Boiled Egg: 3
Red Chilly powder: 1/2 Tea Spoon
Turmeric Powder: 1/4 Tea Spoon
Pepper Powder: 1/2 Tea Spoon
Rice Flour: 1 Tea Spoon
Oil: 1 - 2 Table Spoon
Salt

Cooking Time: 5 to 10 minutes
Method

Cut the boiled eggs in half

Mix together red chilly powder, turmeric powder, pepper powder, rice flour and little salt
Then slowly roll the egg in the powder mixture.  Be careful while doing this as there is a chance that the yolk gets separated.

Pour little oil to a pan and heat it
Place the coated eggs and shallow fry till the coating is cooked
Serve hot as a snack, starter or a side dish.

Capsicum Rings (Bell Pepper Rings)

Delicious Rings :)

Ingredients

Capsicum: 1
Basen: 3 to 4 Table Spoon
Asafoetida Powder: 1 pinch
Red Chilly Powder: 1/2 Tea spoon

Turmeric Powder: 1/4 Tea Spoon
Salt
Water
Oil: For frying

Cooking time: 5 to 10 minutes
Method

Cut the capsicum in ring form
Mix together basen, red chilly powder, turmeric powder, asafoetida powder and required salt

To this add required water and make it a paste.  Not too thick or thin
Heat oil in a kadai
Once the oil is heated well, reduce the flame

Dip each rings in the above mixture and deep fry in oil till it becomes golden brown in color
Serve hot

Crispy Palak (Crispy Spinach)

For those who have a tough time eating vegetables...

Ingredients

Palak (Spinach): 10 to 15 leaves
Basen(Chickpea Flour): 5 to 6 Table Spoon
Asafoetida Powder: 1 pinch

Red Chilly Powder: 1/2 Tea spoon
Pepper Powder: 1/2 Tea Spoon
Turmeric Powder: 1/4 Tea Spoon
Salt
Water
Oil: For frying

Cooking time: 5 to 10 minutes
Method

Clean the palak and keep aside
Mix together basen, red chilly powder, turmeric powder, asafoetida powder and required salt

To this add required water and make it a paste.  Not too thick or thin
Heat oil in a kadai
Once the oil is heated well, reduce the flame
Dip each palak leaf in the above mixture and deep fry in oil till it becomes golden brown in color

Serve hot

Parippu Vada (A snack with dal)

Hot Tea, Parippu Vada and Drizzling rain. Love the combo :)

Ingredients (Makes 10 to 12 pieces)

Toor Dal: 1 Cup
Onion: 2
Green chilly: 3 - 4
Chopped Ginger: 1 Table Spoon
Red Chilly Powder: 3/4 Tea Spoon
Turmeric Powder: 1/4 Tea Spoon
Asafoetida powder: 2 pinch
Oil: for Deep Frying
Salt
Curry Leaves

Cooking time: 10 to 15 minutes
Preparation Time: 2 Hours

Method
Soak dal for 2 hours and grind it (Do not add water and do not make it a fine paste)

To this add chopped onion, green chilly, ginger, curry leaves, red chilly powder, turmeric powder, asafoetida  powder and salt

Mix everything well.

Take small portions of the mixture and flatten it in your palm and deep fry in oil
Serve hot

Note

Do not add water while grinding the dal.
While grinding do not make a fine paste.  A good crushing is enough
Do not make the vada too thick as there are chances that the inner part will not be cooked
Before frying preheat the oil well and just before adding the vada reduce the flame.