Prawn Fry

Prawn Fry

Its as good as it looks...trust me! :) This one is as easy as it can get...Cooking it in coconut oil add to the flavor and gives the prawns the perfect Mallu touch. Chemeen fry can be served as a starter or as a side accompaniment to rice/rotis

Ingredients:

Prawns - 250grams, deveined

Red Chilli powder - 1tsp

Turmeric - 1/2tsp

Ginger Garlic Paste - 1tsp

Salt to taste

Curry leaves

Mustard seeds - 1tsp

Coconut oil - 1tbsp

Lemon juice - 1tsp

• Marinate the prawn with red chill powder, turmeric powder, salt, and ginger garlic paste for about an hour.
• Heat the coconut oil, add the mustard seeds. Once they splutter, add the curry leaves and then the marinated prawns.
• Cook for about 5mins. Remember prawns cook fast..remove from fire in 5mins else it will overcook.
• Serve hot and top with some freshly squeezed lemon

Ven Pongal

Ven Pongal

Ingredients:
Raw rice - 2 cups
Green gram dhal - Half cup
2" piece of fresh ginger
one teaspoon jeera
one teaspoon pepper
Four tablespoon ghee
one spring of curry leaves
A pinch of asafotida

Method:

Wash the rice and dhal and add six cups water. Add grated ginger, salt and asafotida and pressure cook for three whistles. In a kadai, put four tablespoon ghee. When it is hot add cashew nuts, pepper and jeera crushed slightly, curry leaves and fry for a while. Add this to the cooked rice. Mix well.

Mutton biryani recipe

INGREDIENTS:

Cinnamon stick 2 inches
Cloves 2
Cardamom 2
Shallots 4
Garlic paste 2 table spoon
Ginger paste 2 table spoon
Hot green chili 3
Mint leaves 1/2 cup
Coriander leaves 1/2 cup
Tomatoes 2-3 small
Yogurt or curd 2 table spoon
Mutton (goat or lamb) meat 1/2 kilo gram
Hot chili powder 1 1/2 table spoon
Coriander powder 1/2 table spoon
Turmeric powder 1/4 table spoon
Garam masala powder 1/2 table spoon
Lemon 1 small
Saffron powder (optional) 1/4 table spoon
Ghee 2 table spoon
Oil ( olive or ..) 2 table spoon
Salt to taste
Basmati rice 1/2 kilo gram or 2 cups.
Water 3 1/2 cup
PREPARATION:

Cut the onions in small pieces, cut the hot green chili or split them.
In a heat oil, ghee. Add cinnamon stick( break it into small pieces), cardamom, cloves and cook for 1 min
Now add the cut onions and cook until the onion turn to golden brown. Then add ginger paste, garlic paste and cook for about 2-3 min.
Now add the green chili, coriander leaves, mint leaves stir and cook for 1 or 2.
Now add the cut tomatoes, hot chili powder, coriander powder, turmeric powder, garam masala powder, yogurt(curd), salt, mutton pieces and cook until oil separates.
Once oil start to separate now add half of the water cover and cook until meat is done. ( if you use pressure cooker you can let it for 2 whistle). Try not to add more water.
Once the meat is cooked add rest of the water and lemon juice. if you need more salt you can add now.
Now add the washed basmati rice ( strain as much water you can) and cook until it starts to boil.
Simmer and cook in low heat until the rice is done. NOTE: Have to be careful or you will burn the rice at the bottom. In case you have less water you might want to cover the pan with aluminum foil, close the lid and place a heavy weight. if you use pressure cooker you can cook for 2-3 whistle.
Now add the saffron powder mixed in little water and stir the mixture. Again Simmer and cook in low heat for 2-3 min.

Banana Ice Cream

Banana Ice Cream

Ingredients:

* 1 cup sugar
* 1/4 teaspoon salt
* 5 egg yolks, slightly beaten
* 3 cups light cream
* 5 large bananas
* 1 1/2 tablespoons fresh lemon juice
* 2 cups heavy cream

Directions:

1.In top of double boiler, stir together sugar, salt, slightly beaten egg yolks and 2 cups of light cream.
2.Cook, stirring frequently, until mixture coats a spoon.
3.Cool.
4.Peel and mash bananas and combine with lemon juice. Add heavy cream, remaining light cream and bananas to the cooled egg yolk mixture. Churn-freeze.

Upma Kozhakattai with Thuvaiyal - a mouthful of joy

What you'll need:
1.5 cups Idli Rava
2-3 small dried red chillies
2 T grated fresh / frozen coconut
1 tsp udad dal
1 tsp mustard seeds
pinch of asafoetida
a small piece of jaggery
Water to cook the rava is used in proportion of 1:3, for one cup idli rava, use 3 cups water
1 tsp oil
1 1/2 tsp of salt/ salt to taste

Method:
1.Heat 1 tsp oil in preferably a large non-stick wok. Splutter the mustard seeds. Add the udad dal and fry till golden brown, and then saute the dried red chillies and asafoetida for a few seconds.

2.To this, add 4 1/2 cups of water. In the water, put in the coconut, jaggery and salt. Bring it to a rolling boil.

3. Keep the flame on sim, and add the idli rava little by little with oonstant stirring to avoid any lump formation. Stir the rava for 5-6 minutes like how you would make an upma. All the water must get absorbed and the resulting mass shouldn't stick to your fingers.

4. Remove the 'upma' onto a big dish / thali and cool off for 5-10 minutes. Once cooled, take a big handful of upma and shape it into ovals / spheres. You will get roughly 14-15 such kozhakattais from 1 1/2 cups of flour. Arrange this in a steamer and steam them for 10 minutes or until a tester comes out clean.

5. Serve hot with lentil-coconut-tamarind chutney and a nice cuppa 'extra strong' filter coffee. Don't forget to play some old Tamil songs in the background togive that finishing touch to the atmosphere.

You would find this recipe in any of the Udipi hotels, so the only way to experience this bliss of a breakfast is to make it yourself

For the Thuvaiyal:
1.Heat some oil in a pan. Splutter some mustard seeds, add 2 T of bengal gram lentils (chana dal), 2 T of udad dad (split black gram lentils), 4 dried red chillies. Saute till the dals are golden brown. Add a pinch of asafoetida. Remove from flame and cool.
2.In a chutney grinder, place 1 cup grated coconut, 1 tsp softened tamarind, 1 tsp of jaggery, the sauted mix, salt to taste. Grind till the mixture is fine.
3.You can do a tempering with mustard seeds and curry leaves to this chutney after you remove it into a bowl.
This chutney goes very well with most other South Indian tiffins like Idli , Dosai and Adai.

Kuzhi Paniyaram with FriedGram Chutney

For Kuli Paniyarambr />
Ingrediantsbr />
Finelly chopped Onion -1 medium onion
Finelly chopped Green Chillies - 4
Finelly chopped Curry and Corinder Leaves - 1 1/2tbsp
Mustard seeds - 3/4tsp
Urad dal - 1tsp

Methodbr />
1) Heat oil in a kadai, add mustard seeds and curry leaves and allow it to crackel

2) Then add the chillies and onions and sauté for a few minutes.

3) Add this sautéed mixture to the idli batter and mix well.

4) Heat the Kuli Paniyaram Chatti and add little oil in each hole and pour 1 spoon
of batter in each hole.

5) Cook them on both the sides.


FriedGram Chutneybr />
For Chutneybr />
FriedGram - 1 cup
Greenchillies - 4-5
Garlic - 3-4 pods
Tamarind - a small grape sized
Salt - To taste

For Tadakabr />
Oil- 1tsp
Mustard seeds - 1/4tsp
Curry leaves - 5-6leaves
Urad dal - 1/4tsp
Hing - a pinch

Methodbr />
1) Grind togther all the ingrediants for the chutney to a smooth paste along with the salt.
2) Do the tadaka and add it to the chutney.

Vadakari

Ingredients:

chana dal 1 cup
coconut milk 1 cup
onions 2
tomatoes 2
chilli powder 1 tsp
coriander powder 1 tsp
turmeric powder 1/2 tsp
oil as required

To grind to a tight paste:
ginger 1 small piece
garlic 8 flakes
saunf 1 tsp
chillies 3
cinnamon and cardamom and cloves : 1 each

Method:
Soak the chana dal for 1 hr and then grind to a coarse paste. Slice the onions and tomatoes. Take one tsp of the ground masala paste and mix with the chana dal paste and add salt.Fry this in oil as a vada shape and keep aside. Next heat some oil and add the rest of the ground masala and once it is well fried add the tomatoes and ground paste and chilli powder and turmeric and coriander and saute well. Add coconut milk along wiht this and bring to a boil once. Now, divide the vada balls into a haphazard manner and add some water and once it boils remove from the fire.