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KOZHUKKATTA (Traditional Kerala Snack) Recipe, How To Make Kozhukkatta

Kozhukkatta is one of the traditional Kerala Snacks that can easily prepared by Rice Flour.

Preparation Time - 15 Minutes
Cooking Time - 20 Minutes

Ingredients

Rice Flour - 1 Cup
Grated Coconut - 1 Cup
Jaggery - 250 gram
Cumin Seeds - 1 teaspoon
Cardamom Powder - 1 teaspoon
Water - As required for cooking
Salt - 1 Pinch

Method Of Preparation Strain the Rice Flour and roast it well and keep it aside.Make Jaggery Syrup and strain well and keep it aside.Boil some Water with Salt in a bowl and pour it little by little in a strained Rice Flour and make a dough as like for Chapati.Then make some bolls from the dough and keep it aside.Add Grated Coconut, Cumin Seeds and Cardamom  Powder in a strained Jaggery Syrup and mix well until soft and make Coconut Jaggery Stuff.Take the dough ball one by one and make it flatten with your fingers and place the Coconut Jaggery Stuff in the middle of each flattened dough. Then roll it again and make it neat round shape balls and put it in a steamer and cover it and …
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EGG HAKKA NOODLES

Preparation Time - 10 Minutes
Cooking Time - 10 Minutes

Ingredients

Boiled Noodles - 1 Bowl
Julienne Carrot - 1/4 Cup
Sliced Onion - 1/4 Cup
Spring Onion - 1 Teaspoon
Julienne Cabbage - 1/4 Cup
Egg - 2
Soya Sauce - 1/2 Teaspoon
Corn Oil - 3 Teaspoon
Pepper - To Taste
Salt - To Taste

Method

Heat a pan with Corn Oil and beat Eggs and pour into the pan and cook it for 2 minutes or until become scramble (Make Scrambled Egg)Add all vegetables (Julienne Carrot, Sliced Onion & Julienne Cabbage) and saute it well for 2 to 3 minutes or until half cook.Add boiled noodles along with Soya Sauce, Pepper and Salt and toss well together for 2 to 3 minutes.Turn off the flame and garnish with Spring Onion and Serve.Tips Add a little Oil in the water when boil noodles.To avoid stickiness, mix Oil with boiled noodles.Add Bell Pepper if you like.

PENNE PASTA WITH PAN FRIED CHICKEN SAUSAGE SALAD

I have come up with a new recipe called Penne Pasta With Pan Fried Chicken Sausage Salad. It is very simple and easy to prepare with a few ingredients. I hope you would really enjoy with this recipe.
Preparation Time - 5 Minutes
cooking time - 5 minutes

Ingredients

Penne Pasta - 1 Cup
Olive Oil - 2 Teaspoon
Chicken Sausage - 3 Pieces
Fresh Green Peas - 1/4 Cup
Chopped Onion - 2 Tab Spoon
Salt - To Taste
Pepper - 1 Pinch

Method

Slice Sausage as medium size and keep it aside.Boil Pasta for 10 minutes in a boiled water. (Add 1/4 teaspoon Olive Oil in a boiled water and boil Pasta in it for 10 minutes)Blanch the Fresh Green Peas in boiling water for a few minutes and put it in ice water immediately to resist over cook.Heat Olive Oil in a pan and shallow fry the chicken Sausage until Golden Brown color on both sides.Pan fried Chicken Sausage and boiled Pasta together in a serving bowl and mix with cooked fresh Green Peas and Olive Oil.Then seasone with Salt and Black Pepper and serve it.Tips

KERALA FISH MOLLY

Fish molly is also known as fish stew. It has different name in different places. We can write it as fish molee. It is completely a traditional tasty curry. I can say that it is entirely different from other fish curries because its colour and method of preparation is completely different from others. It can make it by using any type of fishes. Better to make it with king fish but here I have used Mackerel fish because I couldn't get king fish. Usually we are making spicy red colour fish curry in houses and hotels. Keralites can't eat rice without fish curries or dishes because fishes are the main side dish of their daily day life. It will be available in some standard hotels and it has a royal effect. It will be a special and variety item to everyone. Its tasty is very nice and different from other fish curries. We need not to add chilli powder to make this and also we need to fry the fish before making this curry. Mainly it is preparing by Christians or in Christian houses.…

VANILLA ICE CREAM

Preparation Time - 20 Minutes
Cooking Time - 15 Minutes
Ready In - 6 hours
Decoration - Green Cherry

Ingredients
Milk - 1 Cup
Heavy Cream - 1 Cup
Corn Flour - 2 teaspoon
Powdered Sugar - 1 Cup
Vanilla Essence - 1 teaspoon

Method
Pour 1/4 cup Milk in a small pan and add Corn Flour and mix well.Make it thick under medium flame and leave it for sometimes to cool.Pour remaining Milk in an another pan and boil well.Add Heavy Cream into this and blend well.Add cooled Corn Flour Milk to this and blend well.Then add Sugar and Vanilla Essence to this and blend well.Transfer it in a bowl and cover it with lid and keep it in a freezer for 2 hours.Take it out from freezer after 2 hours and blend it once again.Cover it with lid and keep it in freezer for 4 hours to set well.Scoop it and decorate with Green Cheery and serve it in a serving bowl.Tips
Choose Fatty Milk to make this Ice Cream.You can use Brown Sugar instead Powdered Sugar.You can decorate it with Dry fruits, Cherry and Fruits.You can adj…

PRESSURE COOKER GHEE RICE

Preparation Time - 20 Minutes
Cooking Time - 30 Minutes

Ingredients

Basmati Rice - 1 Cup
Ginger Paste - 1 teaspoon
Cloves - 2
Cinnamon Stick - 2 Piece (1/2 Inch)
Cardamom - 3
Onion - 2
Lemon Juice - 2 teaspoon
Ghee - 1/2 Cup
Green Peas - 1/4 Cup
Cashew Nuts - 15
Raisins - 1/4 Cup
Red Cherry - 1/4 Cup
Water - 3 Cups
Salt - To Taste

Methods
Wash Basmati Rice 3 times and drain water and keep it aside.Peel Onion and wash well and slice it thin & lengthy.Heat Ghee in a pressure cooker and add sliced Onion into this and saute it well until Brown color and take it out and keep it aside.Fry both Cashew Nuts and Raisins in the Ghee and keep it aside.Roast Cloves, Cinnamon Stick and Cardamom in the remaining Ghee.Add Ginger Paste into this and saute it well.Then add Green Peas and Red Cheery into this and saute it well for sometimes.Add washed Basmati Rice to this and stir well for 5 minutes.Pour Water, Lemon Juice and Salt and mix well together.Cover the pressure cooker and cook it until 1 w…

KERALA STYLE DRY FISH CHUTNEY

Preparation Time - 10 Minutes
Cooking Time - 10 Minutes
Decoration - Curry Leaves

Ingredients

Dry Fish - 150 gm
Shallots - 10
Turmeric Powder - 1/2 teaspoon
Red Chilli Powder - 2 teaspoon
Fresh Grated Coconut - 1 Cup
Tamarind Pulp - 1 teaspoon
Coconut Oil - 2 tab spoon
Curry Leaves - 1 Sprig
Salt - To Taste

Method
Clean Dry Fish well and wash it well and sock it in Water for 10 minutes.Then wash it well for 3 or 4 times and marinate with 1 teaspoon Red Chilli Powder.Heat a pan and add 1 tab spoon Coconut Oil and fry both sides of Fish and keep it aside.In a grinder add Shallots, Turmeric Powder, 1 teaspoon Red Chilli Powder, Fresh Grated Coconut, Tamarind Pulp, Curry Leaves, fried Dry Fish and Salt and crush well.Add 1 tab spoon Coconut Oil and mix well.Transfer it in a serving bowl and decorate with fresh curry leaves and serve it with Rice and Tapioca.Tips
You can use any Dry fish to make this chutney.To increase the taste of this dish use dried Red Chilli instead Red Chilli Powder.Use…