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• Meen Pattichathu Recipe

  October 28, 2009 By: admin Category: Non Veg Recipes

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  Ingredients:

  Fish – 200 gms

  Coconut Grated – ½ cup

  Green Chilli – 2 small

  Chilli Powder – ½ tspn

  Turmeric Powder – ¼ tspn

  Salt – To taste

  Cocum – 1 small piece

  Garnishing :

  Curry Leaves & Coconut Oil – ½ tspn

  Method:

  1. Grind grated coconut, green chilli, chilli powder and turmeric powder to a coarse paste.

  2. Add fish, salt, Cocum and just enough water to Cook Fish

  3. Garnish with coconut oil and curry leaves.

  This recipe was contributed by my friend Sylvia. We would like to thank her for sharing her recipes with us all.

  Ingredients:

  Fish – 200 gms

  Coconut Grated – ½ cup

  Green Chilli – 2 small

  Chilli Powder – ½ tspn

  Turmeric Powder – ¼ tspn

  Salt – To taste

  Cocum – 1 small piece

  Garnishing :

  Curry Leaves & Coconut Oil – ½ tspn

  Method:

  1. Grind grated coconut, green chilli, chilli powder and turmeric powder to a coarse paste.

  2. Add fish, salt, Cocum and just enough water to Cook Fish

  3. Garnish with coconut oil and curry leaves.

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  Coconut Burfi Recipe

  October 16, 2009 By: admin Category: Festives & Sweets

  
  

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  Ingredients:

  Fresh Coconut scrapings – 2 cups

  Sugar – 1 cup

  Cardamom – a pinch

  Method:

  1. Melt the sugar in a thick bottomed vessel adding little water.

  2. Add the cardamom to the sugar syrup and mix well.

  3. Now add the coconut scrapings little by little and stir well.

  4. As the mixture starts thickening, transfer it to a ghee greased plate and cut them to pieces immediately.

  Note: If needed can add 2 tsp of ghee before transferring it to plate.

  

  Coconut Burfi

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  Mysorepak Recipe

  October 16, 2009 By: admin Category: Festives & Sweets

  
  

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  Ingredients:

  Besan/ gram flour – 1 cup

  Sugar – 2 cups

  Ghee – 2 cups

  Method:

  1. Prepare sugar syrup by adding little water in a thick bottomed wide vessel.

  2. Once sugar melts, start adding the besan/ gram flour little by little with continuous stirring.

  Note: Stir well continuously or else lumps will be formed.

  3. After finishing the gram flour, start adding ghee little by little, allowing the flour to get cooked nicely.

  4. The ghee will start blending with the mixture and the color will start changing. (Please do not stop stirring)

  5. Once if ghee is completely absorbed by the mixture, take it spread it in a ghee greased plate and cut them the pieces.

  Note: Please do not cook in high flame.

  

  Mysorepak

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  Garlic Pickle Recipe

  October 04, 2009 By: admin Category: Pickles

  
  

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  Ingredients :

  Garlic – 1 kg

  Gingelly oil – 500 ml

  Lime fruits – 30 nos

  coriander seeds – 30 gms

  Fenugreek – 10 gms

  Jeera – 10 gms

  Asafoetida – a pinch

  Red chilli powder – 100 gms

  Salt powder – 100 gms

  Powdered jaggery – 100 gms

  Turmeric powder – 10 gms

  Mustard – 10 gms

  Method :

  1. Fry coriander seeds, fenugreek, jeera and asafoetida in a pan without adding oil till it turns brown in colour.

  2. Grind them to a fine powder and our Masala Powder is ready.

  3. Cut the lime fruits, extract the juice, filter and keep it.

  4. Add a pinch of salt to this so that it may not turn bitter.

  5. Heat the gingelly oil in a thick bottomed pan and add mustard.

  6. After it splutters, add the peeled garlic. When it becomes one-fourth cooked add lime juice.

  7. When the garlic becomes half cooked, add chilli powder, masala powder and salt powder and turmeric powder.

  8. When it becomes three fourths cooked, add the powdered jaggery and keep it in the stove for 5 to 10 minutes.

  9. Allow it to cool and store in bottles.

  Tasty home made garlic pickle is ready.

  Ingredients :

  Garlic – 1 kg

  Gingelly oil – 500 ml

  Lime fruits – 30 nos

  coriander seeds – 30 gms

  Fenugreek – 10 gms

  Jeera – 10 gms

  Asafoetida – a pinch

  Red chilli powder – 100 gms

  Salt powder – 100 gms

  Powdered jaggery – 100 gms

  Turmeric powder – 10 gms

  Mustard – 10 gms

  Method :

  1. Fry coriander seeds, fenugreek, jeera and asafoetida in a pan without adding oil till it turns brown in colour.

  2. Grind them to a fine powder and our Masala Powder is ready.

  3. Cut the lime fruits, extract the juice, filter and keep it.

  4. Add a pinch of salt to this so that it may not turn bitter.

  5. Heat the gingelly oil in a thick bottomed pan and add mustard.

  6. After it splutters, add the peeled garlic. When it becomes one-fourth cooked add lime juice.

  7. When the garlic becomes half cooked, add chilli powder, masala powder and salt powder and turmeric powder.

  8. When it becomes three fourths cooked, add the powdered jaggery and keep it in the stove for 5 to 10 minutes.

  9. Allow it to cool and store in bottles.

  

  Poondu Oorugai or Garlic pickle

  Tasty home made garlic pickle is ready.

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  Grape and Pineapple Pudding Recipe

  September 25, 2009 By: admin Category: Ice Creams & Desserts

  
  

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  Ingredients:

  Grape gelly – 1/4 cup

  Finely chopped pineapple – 1/2 cup

  Water – 2 cup

  Powdered sugar – 1 cup

  Fresh Cream – 2  cup

  Orange essence – few drops

  Chilled milk – 1/4 cup

  Method:

  1. Boil the water, add the grape jelly and allow it to boil.

  2. Finely beat till it  lathers.

  3. To the fresh cream add the chilled milk and slowely add the sugar and mix well.

  4. Finally mix the fresh cream mixture, jelly mixture, chopped pine apple along with essance and refregiate.

  Serve cool.

  Ingredients:

  Grape gelly – 1/4 cup

  Finely chopped pineapple – 1/2 cup

  Water – 2 cup

  Powdered sugar – 1 cup

  Fresh Cream – 2  cup

  Orange essence – few drops

  Chilled milk – 1/4 cup

  Method:

  1. Boil the water, add the grape jelly and allow it to boil.

  2. Finely beat till it  lathers.

  3. To the fresh cream add the chilled milk and slowly add the sugar and mix well.

  4. Finally mix the fresh cream mixture, jelly mixture, chopped pine apple along with essence and refrigerate.

  Serve cool.

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