Thursday, August 17, 2006

Onam sadhya

ente onam sadhya.... pakshe ella kittilla.. :-(

sambhar, moru kuttan, beans thoran, kaya upperi, pazham, payasam........

Tuesday, August 15, 2006

putttu kadala


puttu, kadala, pinne oru glass kaapi.... !!!

Thursday, August 03, 2006

Kerala Style Beef Fry

me being a hindu and that too being born and brought up in bby,it was a taboo to eat beef. at our place mom only used to cook chicken and other sea-food. It was only when i moved to Joburg, tht i finally got the courage to make beef.
I didnt want to try any curry style, cos tht's how i usually make the chicken...this time i wanted to surprise hubby dear with my naadan(local) version of beef-chilly. he used to keep raving abt the beef dishes that u get in kerala(even hindus over there eat beef..no taboo...its a favourites amongst the mallus)

This is how i went abt it...with fingers crossed. Did turn out well...

Ingredients :-

beef- 500 gm(cut into small cubes)
2 large onions - thinly sliced
coconut silvers - 2 tbsp
ginger julieenes - 1 tbsp
green chillies - 4-5 sliced diagonally
garlic crushed - 1/2 tsp

For grinding

pepper - 4-5
chilli powder - 1/2 tbsp
coriander powder - 1 tbsp
curry leaves - 2 sprigs

turmeric powder - 1/4 tbsp
salt - to taste
cumin seeds - 1/4 tsp

Method:-
Cook the beef with some salt and turmeric powder and water....In some oil, fry the cumin seeds, when its done add the ginger and garlic.After some time, add the chillies and the curry leaves...when the chillies start to change color, add the onions & the cocunut silvers and fry them till theyre golden brown.
Meanwhile, grind, chilli, coriander and pepper but not too fine, so that u can bite into them and feel the heat ;) . add this to the fried onions once theyre properly browned.add the cooked beef and some of the broth to this mixture and let it fry. Fry the beef,till the color changes to a nice dark brown color.......njoy wid roti's or as a side-dish wid rice...
Do also check out LG's Bombay Beef Fry

Tuesday, August 01, 2006

Peas Pulao and Gobi Manchurian

There have been days when i hate the sight of my kitchen, forget entering into it..and some days, i cant wait to start cooking. On those rare occasions( rarely rare) occasions, i cant stop cooking...and its at times like those tht my food tastes better than ever.Last nite i had this urge to cook and unfortunately there wasnt
much in my refrigerator...a can of peas and cauliflower...tht's when i decided the menu for dinner, peas pulao(am not sure abt the differences betn pulao and biryani & not sure wat to call this) and gobi manchurian.

peas pulao
Ingredients:-
For grinding
cloves 4-5
cardamom 1
cinnamon 1 small stick
pepper corns 4-5

For masala
coriander & pudina leaves

onion 1 medium sized
tomatoes 1
peas 1 cup
rice 2 cups (basmati)
bayleaf 1
green chillies slit 1-2
salt to taste
water - 4 cups
Method:-
grind 4-5 cloves,cardamon,small stick of cinnamon and some pepper corns. keep this aside. also grind some coriander and pudina leaves
In some oil, fry a bayleaf and add the ground spices...once its flavours are released, add onions, ginger-garlic paste and green chillies. after the onions soften, add the coriander-mint paste and fry for some time till the raw smell goes. add tomatoes,salt and peas. add the soaked rice into this masala. Mix the rice well and
add water and pressure-cook for 2-whistles. keep it closed for some time, so that the rice will cook in its own steam...

gobi manchurian
Ingredients:
1 medium-sized cauliflower broken into florets
cooking oil to fry the florets
1 tbsp garlic& ginger, finely chopped
3-4 tbsp green chili, finely chopped(add more if u like it hot!!!)
½ tbsp corn flour mixed with 2 tbsp of water
Salt, to taste
2 tbsp Soya Sauce
1/4 tbsp chili sauce
2 cups of water

For the batter:
1/2 cup Corn Flour
¼ tsp red chili Powder
Salt to taste
Method:
Mix corn flour, red chili powder, salt and a little bit of water to form a batter. This batter shoule be thick enough to coat each cauliflower floret. Dip the florets in this batter and deep fry till golden brown. Set aside on paper-towels to drain the excess oil.Heat oil in a pan and chillies,ginger, garlic.fry till the raw smell goes and then add the chilli paste and the soya sauce. fry for a minute and then add water. Bring the water to a boil.
dissolve some corn-flour in water and add it to the boiling sauce, while continuously stirring so that no lumps are
formed. Once the sauce thickens, add the fried florets. let it cook in the sauce for 2-3 minutes. garnish with chopped spring onions.