Vendakka kichadi

Vendakka kichadi

Ingredients

1. Ladys finger (Vendakka or Okra) thinly sliced – 20 to 25 nos
2. Curd - 1 ½ cups
3. Curry leaves - 1 sprig
4. Salt - to taste
5. Oil for frying
6. Grated coconut -1 cup
7. Green chilies - 3 to 4 nos
8. Mustard seeds -1 teaspoon

Preparation Method

1. Fry the ladys finger slices till it is brown and crisp. If in large quantity fry them in batches.
2. Grind coconut, green chillies and mustard seeds to fine paste.
3. Cook the paste with little water [say 1/4 cup of water].
4. Once it is cooked, add curry leaves and salt.
5. Add ladys finger and mix.
6. Switch off the gas and add curd, stir at once.

:- The curd should be sour enough.

Chemmeen Achar (Prawns Pickle)

Chemmeen Achar (Prawns pickle)

Ingredients

1. Prawns (medium sized) - 1 kg
2. Garlic - ¾ th of prawn weight
3. Ginger - ¼ th of prawn weight
4. Green chillies - 4 nos
5. Gingelly oil - As required
6. Salt - to taste
7. Chilly powder - As required
8. Vinegar - As required

Preparation Method

1. Marinate the prawns with chilly powder and salt for 30 mins.
2. Heat oil in a pan .
3. Fry garlic lightly in it and keep aside.
4. Fry ginger in the same oil and keep it aside too.
5. Fry prawns and keep it aside. Deep fry it, if you want to keep it for a long time.
6. Fry some green chillies in the same oil.
7. Mix together chilly powder and vinegar to make a paste and fry in the remaining oil.
8. Add all the above fried ingredients into this and mix well.
9. Allow it to cool.
   If more gravy is needed, add cooled boiled water.
   Store them in bottles, before using.

Vegetable Fried rice

Vegetable Fried rice

Ingredients

1. Rice - 4 cups
2. Onion - 2 nos
3. Green chillies - 3 nos
4. Carrot - 3 nos
5. Cabbage - As reqd
6. Salt - to taste
7. Ghee or butter - As reqd
8. Cinnamon (Karugapatta) - A few sticks
9. Cardamom (Elakka) - A few
10. Coriander leaves (optional)
11. Water - 6 1/2 cups

Preparation Method

1. Fry rice in ghee or butter till it starts to get a light brown colour.
2. Add onions and green chillies while frying rice.
3. Boil water in another vessel.
4. Add salt, cinnamon sticks and cardamom.
5. When the rice is fried, add this water to the rice and cook in closed pan till water disappears.
6. Open the lid and put grated carrot, cabbage and coriander leaves (optional) in it.
7. Cover with rice and cook on low flame for few mins.

Jilebi

Jilebi

Ingredients

1. Baking Powder - 1/2 teaspoon
2. Cheese - 2 cup
3. Ghee - 1 tablespoon
4. Maida - 1/2 cup
5. Refined oil - to fry
6. Rosewater - to taste
7. Sugar- 1 cup

Preparation Method

1. Squeeze out water from the cheese.
2. Mix maida, baking powder and ghee.
3. Add cheese to it and mash it with hand.
4. Keep it for half an hour.
5. Divide it into 10 parts.
6. Prepare 6cm long rolls out of each part and prepare the jilebi shape out of it.
7. Add 1 cup water to sugar and boil it to make the sugar syrup. The syrup should not be very thick.
8. Heat oil in a pan and fry the jilebi over low flame.
9. Put the jilebi in the sugar syrup.

Malabar Chicken Biriyani

Malabar Chicken Biriyani

Ingredients

1. Basmathi rice - 1 kg
2. Chicken - 1 kg
3. Biriyani Masala Paste(green chilly, cinnamon, cloves, fennel, cardamom, peppercorn) - 4 tablespoon
4. Green chilly - 10 nos
5. Ginger garlic paste - 2 tablespoon
6. Coriander leaves - 3 stems
7. Mint leaves - 2 stems
8. Curd - 1/2 cup
9. Tomato - 150 g
10. Onion - 1 kg
11. Black cumin seeds - 1 teaspoon
12. Cinnamon stick - 2 pieces
13. Bay leaves - 2 nos
14. Cashew nuts and kismis - 50 g
15. Cardamom - 5 nos
16. Cloves - 5 nos
17. Ghee - 200 g
18. Coriander powder - 2 tablespoon
19. Milk - 500 ml
20. Saffron - 1 pinch
21. Water (For rice) - 1 litre

Preparation Method

1. Heat ghee in a pan.
2. Fry the onions till golden brown colour and add sliced tomatoes and fry well.
3. Add ginger garlic paste, curd and biriyani masala paste and turmeric powder, and coriander powder.
4. Add the chicken pieces and cook well.
5. Soak the rice about 10 minutes and drain well.
6. Melt the ghee in a pan and add cardamom, cloves, and cinnamon.
7. Add sliced onion, mint leaves, coriander leaves, cashew nuts, kismis, bay leaves and fry till brown in colour.
8. Add milk and water.
9. Allow to boil and then add rice. Lower the heat, cover and continue to cook for 15 minutes.
10. Take another pan and place half the rice into it.
11. Then add the chicken on the top of the rice.
12. Then put the remaining rice on top of the chicken and spread to make an even layer.
13. Make random holes through the rice with a spoon and pour into each a little saffron milk.
14. Add a few drops of ghee, fried onions, cashew nuts and kismis on the surface and cover tightly.

Egg Roast

Egg Roast

Ingredients

1. Oil - 4 tablespoon
2. Onion (medium) - 2 nos
3. Red chilly powder - 1 teaspoon
4. Black pepper powder - 1/4 teaspoon
5. Turmeric powder -1/4 teaspoon
6. Cloves - 2 nos
7. Cardamom - 2 nos
8. Cinnamon - 1 small piece
9. Lime juice - 1 tablespoon
10. Salt - to taste

Preparation Method

1. Boil the eggs in water for about half an hour.
2. Heat oil in a pan.
3. Fry cloves, cardamom and cinnamon.
4. Add the onions and fry until golden brown.
5. Add chilly powder, black pepper powder, turmeric powder and salt and fry for another 5 mins.
6. Add lime juice and fry for 1 more min.
7. Cut the hard boiled eggs into half and place them on the fried onions.
8. Remove from fire.
9. Cover the eggs with the onions.
   :- Serve hot with chappathi, appam, uppuma or idiyappam.

Chocolate Cake

Chocolate Cake

Ingredients

1. Maida - 2 cups
2. White sugar - 2 cups
3. Vegetable oil - 1/2 cup
4. Eggs - 2 nos
5. Warm water - 2 cups
6. Cocoa powder - 2 tablespoons
7. Instant coffee powder - 1 tablespoon
8. Baking powder - 1 teaspoon
9. Soda bicarbonate - 1 teaspoon

For Chocolate topping

1. Milk chocolate - 75 g
2. Butter - 2 tablespoons

Preparation Method

1. Preheat oven to 350 degree F.
2. Mix all ingredients very well with a spoon/egg beater.
3. Pour into a greased baking pan and bake until a toothpick thrust into the center of the cake and withdrawn is clean.
4. Melt chocolate with butter in a saucepan.
5. Pour the mixture on the cake evenly when the cake is fairly cool and chocolate mixture very hot.
6. Garnish with white chocolate chips/ dry grated coconut.