Ari Unda (Rice balls)

INREDIENTS:

• Rice- 2 cups (I used parboiled rice)

• Jaggery- 1 cup (add more if needed)

• Roasted Cashew nuts -1 cup

• Roasted Peanuts- 1/2 cup (remove the skin)

• Coconut grated- 1 cup



Method:

• Dry roast the rice till it’s brown and puffed up and crisp. Grind into fine powder.

• Powder the cashew and peanuts. (U can also leave some nuts in small pieces it gives a nice bite).

• Mix the rice powder, nuts and gated coconut together.

• Melt the Jaggery and strain to remove impurities.

• Add this to the powder mix and mix well.Make sure that the mix gets coated well witht he jaggery. if needed add more.

• Let cool for a while.When its hot enough to touch, make balls.

Ayaan's little brother is here ~ AYDIN

My dearest friends....
By the grace of the Almighty, we have this wonderful addition to our family, Aydin, born to us on the 17th of September. Everybody is doing fine by the grace of God!!
Thank you for all your prayers,
Saju Sharfu

Blueberry Muffins

INGREDIENTS:
Source : joy of baking

• 1 cup plain yogurt  
• 1 large egg, lightly beaten 
• 1/4 cup canola or corn oil 
• 1/2 teaspoon pure vanilla extract 
• 2 cups all-purpose flour  
• 1/2 cup (100 grams) granulated white sugar  
• 1 teaspoon baking powder  
• 1/2 teaspoon baking soda 
• 1/4 teaspoon salt 
• 1 1/4 cups fresh or frozen blueberries  

Note: If using frozen blueberries, do not thaw before adding them to the batter

 
 

METHOD:

 

• Preheat oven to 375 degrees F. Position rack in the center of oven. Butter or line 12 muffin cups with paper liners.  
• In a bowl whisk together the yogurt, lightly beaten egg, oil, and vanilla extract.  
• In another large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Remove 1 tablespoon of the dry ingredients and toss it with the blueberries. 
• With a rubber spatula fold the wet ingredients into the dry ingredients and stir slowly until the ingredients are just combined 10 -15 stokes will be enough.  
• Gently stir in the blueberries. Be careful not to break the berries or the batter will turn all blue. 
• Evenly fill the muffin cups with the batter ,fill only 1/2 to 2/3 full. 
• Place in the oven and bake for about 15 - 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack and let cool for about 5 minutes before removing from pan

 

 

 

 

Elaneer/Tender coconut pudding

This is a recipe which my cuzin Shehi forwarded to me.A very simple dessert that can be made in no time. And the taste she says is divine. I just couldnt wait to share it with you all.


So here is the recipe shared by my cuzin.

INGREDIENTS

1. Tender coconut ( water and pulp) -2

2. Fresh milk – 1 cup

3. Sugar – ½ to 1 cup, according to your taste

4. China grass -10 gm

METHOD:

1. Blend together tender coconut water and the pulp of one of the coconuts in a blender. Keep aside.

2. Using a fork or knife cut the flesh of the other coconut into small pieces. Keep aside.

3. Soak china grass in 3/4 cup of water and stir in low flame till completely dissolved

4. Meanwhile in a pan heat milk and sugar till sugar is completely dissolved.

5. Strain the melted china grass and add it to the milk and sugar mixture.The china grass and the milk should be of the same temperature else the milk will curdle.Pour this to a flat glass dish.

6. Add the blended coconut pulp to the milk and stir well.

7. Now add the thin scrapings of the tender coconut to this mixture. Allow this to cool down for 10 minutes and then refrigerate until it sets.

Cut into squares and serve chilled.

Chicken Shawarma

Shawarma is like the ultimate on the go meal and I have been craving for one for a long time. I tried many of the Middle Eastern restaurants nearby but in vain. So what do we do??? Yes, we make it ourselves. And, to my surprise it came out pretty good...Nothing compared to the traditional Shawarma of course!


Nevertheless, it did give me complete satisfaction when I bit into that juicy meaty and most delicious wrap. I added all my favorite toppings from pickled beets and carrots to French fries. Who is going to stop me right?

INGREDIENTS:


FOR THE MARINADE:

• 1 1/2 lbs boneless, skinless chicken thighs or breasts cut into thin strips

• 1 cup plain yogurt

• 2 cloves garlic, crushed

• 1 tsp pepper

• Salt to taste

• 1/2tsp ground cardamom

• 1/2tsp paprika

• 1/4 tsp dried parsley

• ½ tsp chilies powder more if u want it spicy

• 1 teaspoon allspice

• juice from 1 lemon



FOR THE SAUCE:

• 1 cup tahini (available in any middle eastern super market)

• 2 cloves garlic, crushed

• 1/4 cup lemon juice

• 2 tablespoons yogurt

PITA FILLINGS:

• 8 loaves of pita bread

• thinly slice cucumbers

• thinly sliced onions

• thinly sliced tomatoes

• 1/2 cup fresh parsley, finely chopped

• pickle slices l(green chilies thinly sliced, beets or carrots

• French fries

• Chopped lettuce

USE any of your favorite fillings



METHOD:

Preparing the chicken

• Combine all the ingredients under marinade with the chicken strips and keep it covered in the refrigerator at least for two hrs…the more the better.

• In a heated pan, add some olive oil and cook the chicken on medium heat until its cooked well .Do not let it dry out. It should be juicy! Remove and keep aside.


FOR THE SAUCE

Combine all the ingredients under sauce and keep aside

ASSEMBLING:

• Take a pita bread and spread the tahini sauce over it (can add hot sauce if u want it to be a little spicy)

• Add some chicken strips, some of your favorite filling and roll like you would roll burritos and you have your own Shawarma!!!

Aloo Capsicum masala

INGREDIENTS:

1. Green Pepper -1
2. Red Pepper -1
3. Potato- 1
4. Onion - 1finely chopped
5. Tomato -1 finely chopped
6. Green chilies 2- slit or according to ur taste
7. Mustard seeds- 1 tsp
8. Cumin seeds -1/2 tsp
9. 1 small bunch of chopped coriander leaves
10. Salt to taste

To Grind
1. ¼ cup grated coconut
2. 1 tsp fennel seed
3. Curry leaves- a few.
4. Turmeric – 1/2 tsp
5. Coriander powder 1 tbsp
6. 3 to 4 Kashmiri Red chilies (as per ur taste)

• Grind this into a paste with as little water as possible
• Water as needed

METHOD:
• In a heated pan add some oil and sauté the potatoes till it is golden brown. Keep aside.
• Sauté the peppers and keep aside.
• In the same pan, splutter the mustard seeds, add the cumin and green chilies.
• Add the onion and sauté till it is translucent
• Add the tomato and sauté till it is soft.
• Add the ground paste and salt into this. Sauté this for about 2-3 minutes. Add 1 ½ cup of water and bring to a boil.
• Add the capsicum and potato and cook for another 4-5 minutes.
• Just before serving add the chopped coriander leaves

Goes well with Chapatti's and rice

Chicken Kababs

                                 

INGREDIENTS: 

1. Chicken : 2 lb boneless chicken breast
2. Onion 1 medium chopped

     a. Green Chilly 2
b. Garlic 8 pods
c. Ginger 2 medium piece
d. Shallots 5
e. Tomato 1
f. Curry leaves- a few
g. Coriander leaves- chopped a small bunch
 3. Thick Curd- ½ cup

 a. Lemon- 1

 b. Salt to taste

4. Turmeric 1 tbsp

 5. Chilly powder- 1 tbsp or to taste

 6. Pepper powder- 1tsp

 7. Garam masala ½ tsp

 8. Chicken masala 2 tbsp

 

METHOD:

 1. Clean and cut the chicken cubes into cubes. Set aside till all the water is gone. 

2. Grind the ingredients under 2 into a paste.

3. Marinate the chicken cubes with all the paste and all the other ingredients for at least 2 hrs.

4. Thread the chicken cubes onto skewers – you can use peppers and onions in between them.

5. Grill or Barbecue until the chicken is cooked through.

Serve with Naan, or pita bread and grilled veggies

Dry Gobi Manchurian

INGREDIENTS

• Cauliflower – 1 Big 
• Onion - 1 finely chopped 
•  green onions  3  the greens and whites chopped ( add the whites along with the onion) 
• green chillies -5 finely chopped ( used it accoding to ur taste) 
• ginger garlic paste -1/2 tsp 
•  Soya sauce - 2tbsp 
• tomato ketchup - 2tbsp
• Vinegar- 1 tsp 
• Green Chillie sauce - 2tsp (depending on your taste)
• A small bunch of corriander leaves chopped 
• Salt  as needed 
• Oil for frying

For the batter:

• Maida – 1 cup 
• Corn flour – 1/2 cup 
• Ginger garlic paste – 2 tsp 
• Red chilli powder – 1tsp 
• salt  add just a little since the sauce will also contain salt 

METHOD:

• Wash the cauliflower and  cut the florettes into bite sized pieces. 
• Boil water and put the florettes into the boiling water for 5 minutes 
• Drain it and run under cold water. Keep it aside
• Make a thick  batter with all the above mentioned ingredients under for batter. 
• Dip the florettes in the batter and deep fry in hot oil until golden brown and crisp. 
• Remove into  any absorbent paper to drain the excess oil.

The Sauce:

• Heat 2 tbsp oil . 
• Add onion along with the whites of green onion and saute till very soft 
• Add ginger garlic paste, green chillies and saute for 2 minute 
• Add soya sauce, tomato ketchup,vinegar and green chillie sauce. 
• Add the fried florettes and mix to uniformly coat the sauce.Saute till it becomes dry and crispy! 
• Finally add the chopped green onions and corriander leaves and switch off heat. Mix well!

Serve hot as a starter,snack or even as a side dish!

Note:

• You can add capsicum (1/2, cut into big pieces)to this, but when I make the dry version I usually dont add it.
• For making gravy : If you want to make it to a gravy,add 1 tsp cornflour mixed in 1 cup luke warm water and simmer it for few minutes till it becomes kinda thick ,before adding spring onion greens and coriander leaves.

Happy Birthday Ayaan!!

My Baby Turned 3 Yesterday!!!

Time flies soo fast.
It seems like only yesterday when I got him in my hand…That small little baby...Perfect in every way!
Watching him grow has been the most exciting thing in our life. When he smiled for the first time, when he took his first step, when he spoke his first word everything has been a new experience to us. And even now when he says “sorry mamma”, it just makes every mischief he does forgivable!
He will a big brother soon and  we are just as excited to see how he will take on his new role!

Happy Birthday Ayaan...Our Gift from God!

On your special day,

 here's wishing you

love,joy, health, happiness,

prosperity and blessnings

in everything you do

 for today and everyday!!

Luv,

Mommy  and Pappa!

Tomato mint Chutney

INGREDIENTS:
• Mint Leaves 1 cup
• Tomatoes 3 small
• Garlic 5 cloves
• Dry Red chilies 3 or as per taste
• Sesame seeds 2 tbsp
• 1/2 tsp cumin seed
• Tamarind as per taste ( I added 1/2 tsp of tamarind concentrate)
• Oil as needed
• Salt to taste

METHOD:

• Take a pan and roast sesame seeds without any oil for 2 minutes and keep it aside.
• In the same pan add oil, cumin seeds, garlic, red chilies, salt and mix till garlic turns light brown color.
• Add mint leaves, chopped tomatoes and mix well.
• Add the tamarind concentrate. (If you are using tamarind, remove the seeds and add it along with the cumin and other ingredients)
• Let it cook for 5 min then remove from stove.
• Add sesame seeds and cooked mint, tomatoes into it and blend to a fine paste.
• Check for salt. You can add water and bring it to your desired thickness.

Serve with Dosa, Idli and I even use it as a spread on my sandwiches!!!

Simple Cabbage Salad

This is a very simple simple cabbage salad. But dont worry..its open to any kind of modifications!!
This is very frequent visitor to our dinner table. My mom says the secret to make the perfect salad is to cut the cabbage very very thin. Well, mine doesnt come too thin..
I do not have an exact measurEment.so just eyeball everything to the amount of cabbage you take.

WHAT YOU WILL NEED

• Thinly sliced cabbage
• Olive oil
• lemon juice
• freshly ground Pepper or use thinly sliced green chillie
• Salt

TO MAKE

• Put everything in a bowl and toss it around till everything gets coated well.

You can even add thinly sliced onion, olives,capers, any thing of your choice.

Kerala Crab Roast

Let me confess...the only thing I know about crab is how to eat it..Have no idea about how to clean them nor cook them.The first time I experimented with Crabs (4 years back), I just cleaned the whole thing on the surface and put it in boiling water along with ginger,garlic and chilly..and just ate it..It was awful!! After that my hubby swore he wont by crabs at home. But then last week I asked him to get me some live blue crabs and since I am preg now he doesnt say no to anything ( he he, better take all  advantage). so I decided to try my luck once again! Last year on our trip to florida, a friend of mine had shown me how to clean and cut crab. So I set of on my adventure with some vague memory of how to torture the crab to death. It was my hubby who helped to kill the live crabs.My poor hubby whose seafood is limited to shrimps and fishes , kept telling me that the only reason I am doing this is coz I love you!Ha ha ha..but he said the end result was mouthwatering!

I didnt know if it was the right way to clean the crab but I did it and I should say none of us got sick and the crab roast did come out perfect. Here is a link that I found that shows how to cut and clean a crab

http://www.youtube.com/watch?v=QzUY7Z4t5Ps

I did detach all the claws and legs too... This is a little spicy u can reduce the spice according to ur taste..If u like the taste of pepper u can add that more else go with green chillies!

INGREDIENTS:

• 
  
  Blue Crab - 5( dont know how much they weighed)
• Chilly powder - 1/2 tbsp
• 
  
  Coriander Powder - 1tbsp
• 
  
  Garlic pods(big) - 6  finely chopped
• Ginger - 11/2 inch long finely chopped
• Large Onion – 11/2   ( thinly sliced)
• Pepper powder - 4tsp ( or just use green chillies)
• Garam masala - 2 pinch
• Tomato - 2 finley chopped
• Curry leaves - a handful
• Green chillies - 3
• Salt to taste
• Oil as needed.

METHOD:
I did the cooking in 2 parts. Firstly I cooked the crab and then I added this to the masala roast. This recipe is the result of combining 2 recipes one from my mother and the other from my dear Primna chechi.

• Cut and clean the crab well and keep aside.You can crack the crabs shell with the back of the knife so that the flavor gets into the meat, just one or two stikes.
• Grind together the Garlic, Ginger,green chillie and a few curry leaves.
• In a non stick pot over a medium flame add the cleaned crab and the ginger garlic paste and a pinch of turmeric and mix well. cover with a lid and let the crab cook till it turns to a red color.
• Give a few stir in between so that everything gets coated well and are cooked uniformly.
• Remove from flame when done.
• In another pan, add some oil and add the sliced onions and suate till very soft.
• Add the chillie powder, corriander powder, pepper powder, salt and garam masala.Mix.
• Add the cooked crab to this.
• Add a little water(1/4 cup) to the pan in which the crab was cooked and por this water into the onion masala( make sure u get al the ginger and garlic from the other pan).
• Add the chopped tomato and the curry leaves and cover and cook on a low flame till the tomato becomes very soft.
• Check for salt.
•  Serve hot!!

Blue Crab

  

Masala Mushroom

INGREDIENTS:

• Mushroom - 250 gm (approx)
• Onion 1 finely chopped.
• tomato puree 3 heaped table spoon
• Green chillie 2 sliced
• Curry leaves a few
• Garam masala 1/2 tsp
• Ginger 1 inch finely grated.
• Mustard seeds. 1 tsp
• Red chillie powder 1 tsp ( or depending on ur taste)
• Corriander powder - 1.5 tsp
• Salt to taste
• Oil as needed.

Method:

• Clean and cut the mushrooms in to medium pieces and keep aside
• In a pan,  pour someoil and spluttter the mustard seeds. Add the green chillie and the currry leaves.
• Add the onions and suate till its translucent
• Add the tomato puree and saute till the raw smell goes.
• Add the red chillie powder, corriander powder and salt.Mix well.
• Add the mushrooms and suate till all the masla gets coated on the musrooms (3-4 minutes)
• Add the garam masala nd just enough water ( abt half a cup)
• cook on  low flame till the mushrooms are tender and the gravy is thick.
• add the finely grated ginger and cook for 2-3 more minutes.
• Check for salt and serve it hot with chapathi's.

Kozhi Chuttath (Grilled/BBQ???? Chicken)

Ok. What is the correct English word for chutta Chicken??? I am not sure. Anyways this is the recipe for chutta kozhi which is marinated chicken wrapped up in banana leaf and then cooked in hot coal. But unfortunately I did not have banana leaf so I wrapped up mine in aluminum foil. I guess that makes the taste a lot different. But alt hose who are lucky enough to get a banana leaf please do make it in that. This recipe was obtained from the Pachakam magazine.

This recipe is a little time consuming but the result is very good. And even though the name says that it is chuttta (BBQ) chicken. It’s still cooked half way thru on the stove in a mann chatti (pot made of clay). My son and hubby loved it

INGREDIENTS:

 1. Chicken - 1 pound

2. Oil- 3 tbsp

3. Shallots (cut into medium pieces) – ¾ cup
Ginger paste – 1 tbsp
Garlic paste – 11/2 tbsp
Curry leaves – 5 twigs

4. Garam masala Powder 1 tsp
Turmeric Powder – ½ tsp
Pepper powder – ½ tsp
Salt as needed
Chilly powder – 1 tbsp (use according to ur taste)
Coriander Powder – ½ tbsp
Fennel Powder (Perumjeeragam) – ¾ tbsp

5. Water – 2 tbsp
Vinegar – 1 tsp

6. Tomato  -2 finely chopped
7. Light coconut milk – little less than ¾ cup

8. Onion – 2 medium cut into rounds
Curry leaves 6 twigs


METHOD

• Clean the chicken pieces and make slits on them.

• In a clay pot, heat the oil and add all the ingredients under 3 and sauté them till very soft

• Meanwhile mix the ingredients under 4 with water and vinegar into a paste.

• Add this into the sautéed masala and mix well.

• Add the chopped tomatoes and sauté well till oil starts to separates

• Add the coconut milk and the chicken pieces and mix well. On a medium flame cook till the chicken is ¾th done and the masala get s coated on the chicken.

• Remove from flame and keep aside.

• In a big banana leaf (Aluminum foil) apply some oil. Layer half the onion rings and the curry leaves. Place the chicken and all the masala from the pot on this. Place the remaining onion rings and curry leaves on top of the chicken. Wrap up the leaf/foil well and place it in the hot coal (use your BBQ grill, coal burning one) for 10- 15 minutes.

• Alternatively place it in the oven and bake for 20-25 minutes.

 

Mushroom Kurma

INGREDIENTS:

• Mushroom - 200 gm
• Thinly sliced Onion - 1 big
• Greeen Chillies- 4 or more depending on ur taste
• Grated Coconut - 50 gm
• Fennel seeds- 1/2 tsp
• Garam masala 1/2 tsp
• Corriander powder- 1tbsp
• Salt - to taste
• Oil - as necessary
• Mustard seeds- 1 tsp
• Curry Leaves - 1 bunch

Method:

• Wash and slice the mushrooms into medium pieces.
• Grind the coconut and the fennel seeds into fine paste with very little water
• Heat the oil and splutter the mustard seeds.
• Add in the thinly sliced onionand the green chillies and curry leaves and saute till translucent.
• Add the corriander powder, and garam masala and stie for a minute.
• Add the coconut paste and stir well. Let cook for 2 minutes.
• Add the mushrooms and stir well till all the ingredients get coated on the mushrooms. Let this cook for 5 minutes.
• Add 1 cup of water or less according to the thickenss you desire. Cook on a low medium flame until the mushrooms are done.(10-12 minutes).

I am back..with a happy news!!

Hi every body,

Sorry for the sudden disappearance and leaving all my friends in the dark for so long. And thank you all for your concerns about me. I was really happy to know that I am liked in the blogging community.

So now the reasons for my magical act….We are expecting our second child!! We are really excited! My son just can’t stop saying “mommy, vytiil baby” after seeing the ultra sound image. Every day he will lift my shirt and give a kiss on my tummy and say hi baby!! Just praying he has the same feeling when he baby is actually here.

I am in my 13th week now. My first trimester was really bad with nausea and head aches. The sight, smell, thought of food would make me run to the restroom. Tired like hell allthe time. But with the help of my hubby dearest I made it thru. That’s the reason I couldn’t be active in blogging.
I am really excited to share this news with u. I know I have a lot to catch up on and am really excited to c what’s cooking in ur kitchen.

Please include me in your prayers.


Luv,

Saju Sharfu

www.coconino.az.gov

Apple cake

This was an experimental cake...but came out well..It wasnt sweet enough so i sprinkled some powdered sugar on it and it became perfect. Nothing fancy..just simple cake!

INGREDIENTS

• 11/2 cup all purpose flour
• 1/3 cup milk
• 3/4 cup sugar
• 4 egg whites
• 3/4 stick butter
• 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 11/2 tsp baking powder
• 2 Red delicious apple thinly sliced into bite sized pieces

METHOD:

• Pre heat oven to 350 degrees and place the rack i n the center of the oven.
• Greese a 8 inch square baking pan
• In a bowl wisk egg whites, sugar and vanilla for 5 minutes. Should become kinda thick
• Melt the butter in a saucepan with the milk
• Pour the melter butter ontto the egg wisking.
• Sift in the flour,cinamon powder and baking powder. Fold in so that there are no lumps
• Pour this batter into the prepared baking pan
• Arrange the sliocec apple pices over the batter. Sprinkle some sugar on top of this apple.
• Bake for 20-25 minutes or until a tooth pick inserted comes out clean.
• Let cool. Sprinkle powdered sugar on top of the cake and serve with a dollop of wipped cream.

Stir Fried Yam ( Chena porichath)

This is one of the dish that no matter how much u make it will never be enough. In my house this gets over in a jiffy. We pile this up to our sides of the plate somethimes even more than we actually need else it will end up in afight over" she took more than me" !
I tend to buy the precleaned and frozen yam. Its a little hectic to remove the skin of the yam as it causes itching. If you are using fresh yam make sure you remove the skin wearing a gloves. I have seen my mom apply some oil on her hand before she cleans it. But it didnt work for me, so from that day onwards I left my relationship with fresh yam. Frozen yams...is just as good!!

INGREDIENTS:

• Cleaned and cut ( bite size) Yam - 11 oz ( my packet weighed this much)
• 1 tbsp Kashmiri chillie powder ( use according to ur taste)
• 1/2 tsp Turmeric powder
• Salt as needed
• Mustard seeds- 1 tsp
• Thinly sliced onions 1/2 cup
• Curry leaves a few
• Oil 1/4 cup

METHOD:

• Combine the Chilie powder, turmeric powder, salt and yam together with very little water.Keep aside for 10 minutes.
• Heat oil in non-stick pan or kadai. Splutter the mustard seeds.
• Add the curry leaves and the onions and saute for 1 minute.
• Add the Yam and fry till the yam turns a golden brown color stirring in between. 

Remove from flame and serve as a side to plain rice....or like my son you can just eat it as!!

The healthier side of a Tuna Melt

I am a big fan of cheeseburgers..Just love it. but my growing waistline has made me cut down on this all time fav..So trying to satisfy my cravings for the cheese burger , I came up with this recipe for a Tuna melt. It on the healthier side coz i sneaked in some vegggies in it, so that I dont have the feeling that I am eating vegetables. You can dress up your Tuna melt in different ways: Add pickles, capers, olives , tomatoes anything..Just add or minus ingredients to get to your perfect taste. The Tuna that has given me the satisfaction is made like this

INGREDIENTS:

1. 1 can solid Tuna in water  drained
2. 1 tbsp chopped red onion
3. 1/4 cup grated carrots
4. 1/2 tsp Light mayo + extra for spreding on the bread
5. 2-3 balck olives finely chopped
6. dash of  pepper
7. salt to taste
8. just a little lemon juice
9. 1/4 tsp hot sauce

For arranging:

• 1 slice of american singles low fat ( or any low fat cheese of your choice)
• 2 slice Toasted bread or 1 hamburger Bun
• Lettuce leaf
• 1/2 tsp spicy brown mustard

METHOD

• Preheat the broiler and arrange the rack in the 2nd top position
• Comine all the ingredients from 1 to 9 in a bowl.
• On the bread apply a tbsp of light mayo on both sides.Apply the spicy brown mustard on one of the slices of bread.
• Top one slice with Lettuce leaf. Top it with the Tuna salad ( make the Tuna into a patti, will help to arrange it easliy).
• Top with the slice of cheese and the top slioce.
• Place the sandwich on a sheet tray and keep it under the broiler till the cheese melts.

This is the recipe for making just one sandwich since my hubby and son will no touch canned Tuna.
Since this is on the healthier side, serve it with some salad..NO FRIES!!

Thenga varutharacha meen curry ~ Fish in roasted coconut gravy

INGREDIENTS:

•  Fish - 1/2 kg Cleaned and cut into medium pieces(I used spanish mackrel) 
• Onion chopped - 1 medium
• Tomato chopped 1
• ginger and garlic finely chopped - 1 tsp 
• Green chiles slit lengthwise - 3 to 5 depending on ur taste
• turmeric powder - 1/4 tsp 
• Kodampuli-/coccum- 2-3 cleaned and soaked in 1 cup water 
• Chili powder - 1/2 tsp
• Coriander powder - 11/2 tsp
  
• Mustard seeds
  
• Curry leaves 
• Salt to taste
• Oil

For roasting coconut

• Grated coconut - 1 cup 
• Curry leaves
• Fennel seeds - 1/2 tsp 
• 2 small pieces of red chillie flakes

METHOD:

Making the Roasted coconut paste

• In frying pan, heat a little oil, Then add the fenugreek seeds, curry leaves and the chillie flakes.
• Then add the grated coconut and keep stirring till u get a light brow color and the aroma fills the room.
•  Add 1/2 tsp chilie powder 1/2 tsp corriander powder ,Roast it for a few more seconds
• Grind the mix into a smooth paste with very little water. Keep it aside.

Making the curry

•   Heat oil in a pan and add mustard seeds.when they splutter add curry leaves, 2-3 green chiles, ginger and garlic, and stir them for 2 minutes
• Add chopped onion and sauté till it is pinkish color
• Add the tomato and saute till it is soft.
• Add the turmeric powder , 1 tsp corriander powder and the kudampuli along with its water.
• Bring to a boil. add the fish pieces and add salt.Cover and cook for about 8-10 minutes on  medium low flame.
• Add the roasted coconut paste, rest of the green chilie and mix well. make sure u dont break the fish.
• Cook till the gravy gets thickened.If u need more gravy add a little more water. But thick gravy tastes good.
• Check for salt.

Serve warm with Rice

Corn Bhaji / Pakoda (corn fritters)

This is a simple recipe that I made up to finish of the golden corns sitting in my freezer.



INGREDIENTS:

• 2 cups corn kernels ( I used the frozen kind, thawed)
• 1small onion finely chopped
• 1/2 cup Rice flour
• 1/2 cup all purpose flour
• 1/4 tsp baking powder
• 1 tsp corrinader powder
• 1/2 tsp cumin powder
• 1 egg lightly beaten
• 1 tsp lemon juice
• 1/2 cup water
• 3 tbsp chopped corriander leaves
• 3 green chillies finely chopped ( or more depending on your taste)
• 1/2 tsp red chilie powder
• Salt
• oil

METHOD:

• 
  
  In a bowl. Mix all the ingredients except the corn and onions .adding water slowly. Beat till a smooth.
  
  
  
• 
  
  Now add the corn and the onions and mix till just combined.
  
  
  
• 
  
  In a pan heat some oil for shallow frying on medium heat ( if the oil becomes too  hot it will turn brown too fast and wont get cooked inisde)
  
  
  
• 
  
  Using a spoon scoop one spoon of the mixure add it to the hot oil. Repeat for more baji's
  
  
  
• 
  
  Fry till it becomes golden brown color 3-4 minutes.
  
  
  
• 
  
  Flip the baji's one at a time and cook the other side too.
  
  
  
• 
  
  Remove from pan and serve with chutneys or ketchup
  
  
  

Tomato Rice

My version of Tomato Rice

INGREDIENTS

• Basmati Rice 2 cups cooked with little oil and salt and cooled.
• Garlic 1 tbsp finely chopped
• Ginger 1 tbsp finely chopped
• Green chilies sliced 3-4
• Tomato Puree 4 heaped tbsp
• Onion thinly sliced 1.
• Red chili powder 1 tsp
• Turmeric powder- ¼ tsp
• Asafetida a pinch
• Mustard seeds 1 tsp
• Chana dal a small handful
• Fenugreek seeds 1 tsp
• Curry leaves
• Salt as needed
• Oil as needed

METHOD

• In a pan, add 2-3 tbsp oil and splutter the mustard seeds and the fenugreek seeds.
• Add the curry leaves, ginger, garlic, green chilies and the Chana dal. Sauté till the Chana dal gets slight brown color.
• Add the onions and sauté till it is very soft. Add the salt, red chili powder, turmeric powder, Asafetida and mix well.
• Add the tomato puree and cook for 2 minutes stirring continuously
• Remove from flame.
• Slowly mix this curry with the rice. Combine well. Check for salt.



Serve with Raita, pappad or pickle.

Beetroot Pachidi and an Award

 

INGREDIENTS

• 
  
  Beetroot grated 2
  
• Shallots 5
• Yoghurt 1/2 cup or more depending on the thickness u desire
• Curryleaves a few
• Fenugreek 1/4 tsp
• Mustard 1 tsp
• Red chilly 1 broken
• Salt
• Oil

For Grinding

• Coconut 1 cup grated
• Ginger 1 small piece grated
• Shallots 2 finely chopped
• Green Chilly 4 or more depending on your taste
• Mustard seed -1/2 tsp

METHOD

•  In a pan, heat the oil and splutter the mustartd seeds and the fenugreek seeds.
• Add the red chilly,curry leaves and the chopped shallots .Saute till the shallots turn a light brown color
• Add the grated beetroot and allow it to  cook on a low flame
• Add the grounded ingredients and cook for a while
• Add the curd and mix well. cook for a minute or two.Do not boil.

 

Kreative Blogger Award

Mausi, from 7th kitchen has passed me this wonderful award. Thanks a bunch Mausi.

This also has a tag part in it.

Rules for accepting this award:

1) Thank the person giving the award
2) Copy the award to your blog
3) Place a link to their blog
4) Name 7 things people don't know about you
5) Nominate 7 bloggers
6) Place a link to those bloggers
7) Leave a comment letting those bloggers know about the award

SEVEN THINGS YOU DONT KNOW ABOUT ME

• I have a fear of flying; always think that the plane will crash. 
• I don’t know how to swim. 
• I get offended very easily. But still put on a brave face as though I dont care!
• The one dish that I still haven’t perfected is the simple dal curry! Yes Yes..I always have one or the other problem with it 
• I WAS a very good athlete during my school years
• I love junk foods…try my best to avoid them but just can’t do it 
• I love to look at the stars

Now, passing this onto seven of my fellow bloggers. Man this is hard,how can I choose just seven


Saraswathy
Shahna
Cool Lassie
Tina
Sarah Naveen
Vrinda
Collabrative Curry


Plz accept this award !!