Herbal Naan

Herbal Naan

Ingredients:
*1 cup fine flour maida
*1 cup curd
*1/2 teaspoon sugar
*2 teaspoon oil
*1 teaspoon salt
*1 teaspoon green coriander leaves finely chopped
*1 teaspoon mint finely dry mint
*1 teaspoon basil leaves finely chopped
*milk for kneading

Method:
Sieve maida, baking powder and salt in tray and mix yoghurt(curd), oil, mint, coriander and basil. Leave it covered for 10 minutes, then mash and mix together. Add a little milk and knead a dough. Cover and leave for two hours. Grease the hands. Cutout balls(oil) of equal size from the dough. Press with yours hands to flatten them as a naan and bake in a hot tandoor or oven. Serve with butter.

Kheer – Rice Pudding

Kheer – Rice Pudding

Ingredients:
1 cup of cooked basmati rice (long grain rice)
8 green cardamom pods crushed
2 tablespoons rose essence
2 tablespoons ground pistachio nuts
71/2 cups of whole milk
12 tablespoons sugar
7-8 saffron strands

Method:
The rice is to be ground finely and placed in a saucepan with the cardamoms. Add 6 3/4 cups of milk and boil over medium heat stirring continuously. Add remaining milk and cook over a medium heat until the rice mixture thickens to a creamy consistency. As the rice get cooked and the kheer/pudding starts getting a texture, add the already chopped nuts. 5. Add Saffron powder/strands (7-8). Add sugar and the rose water and continue to cook for another 2 minutes. Serve chilled, and garnished with nuts.

Tuna Pasta Bake

Tuna Pasta Bake


Ingredients 
4 spring onions or 1 small onion, finely chopped . 
2 x 185g tins Tuna
300g pasta
125g each frozen peas and sweetcorn
600ml milk
25g plain flour
25g butter
125g cheese, grated
1 tsp mustard
A squeeze of lemon juice
1 tbsp olive oil

Method

1. Preheat the oven to 160°C. In a frying pan stir fry the onions for 1-2 minutes in a little oil. Drain the tuna well, and flake into a bowl.

2. Cook the pasta in a pan of boiling water for about 15 minutes or until just cooked. Add the frozen peas to the pan 5 minutes before the end of cooking.

3. To make the sauce, place milk, flour and butter in a small saucepan and whisk continuously over medium heat until the sauce begins to boil and thicken.

4. Turn down the heat to its lowest and let the sauce cook for 2 minutes.

5. Add the grated cheese and mustard, keeping a little cheese back for the topping. Season with a little lemon juice.

6. Mix the pasta with the peas, spring onion, tuna and cheese sauce and pour into a lightly oiled ovenproof dish. Sprinkle with the remaining cheese and bake in a preheated oven until golden on top, about 25 minutes.

HALEEM

Haleem


Ingredients
250 gms Mutton.
1 cup Wheat soaked overnight, drained, pounded husked.
A handful of channa dal(split gram), soaked for 1/2 hour.
A handful of moong dal(green gram), soaked for 1/2 hour.
A handful of masoor dal(red lentils), soaked for 1/2 hour.
1 tsp coriander powder.2 tsp Ginger-garlic paste.
4 tbsp Ghee(clarified milk)
1 tsp Chili powder.1/2 tsp turmeric.
2 Onions, sliced and fried crisp.
Salt to taste.

Instructions
Heat 6-8 cups of water in a wide-mouthed heavy bottomed vessel.
Put in the drained gram, wheat and mutton along with the ginger garlic paste, coriander powder, turmeric, red chili powder and salt when the water starts to boil.
Cook over medium fire till the mutton is tender.
Then mash the mutton and add the crushed fried onion to this mixture. Heat the clarified milk and pour it over the Haleem.
Sprinkle lemon-juice before serving it hot.

For More: RecipesOfKerala

Chicken Pepper Fry

Chicken Pepper Fry--- A spicy chicken fry for all spice lovers that is easy to cook and quick to serve.

Ingredients---
1. Chicken pieces- 1 kg
2. Chily powder- 1 tsp
Turmeric powder-1/4 tsp
Pepper powder- 1/2 tbsp
Ginger- 1 inch, 1 piece
Garlic- 6 pieces
(Make a paste of the ginger and garlic)
Salt- to taste
3. Cooking oil- 2 tbsp
4. Onion- thin slices-2
5. Water- as per need
6. Garcinia Cambogia( Kerala tamarind/Kudampuli)- 1/2 tsp

Directions---
Mix the second ingredients all together
Apply this paste onto the chicken pieces and keep them undisturbed for half an hour.
Fry the onion in a frying pan until brown color.
To this add the chicken pieces covered in masala and cook for 15mins in sim fire and add a little water and allow to cook.
Wait until the chicken turns into dark brown color and remove from fire.

PAPAYA PUDDING

Ingredients---
1. Ripe papaya-300g
2. Shredded coconut-3
3. Cardamom 3
4. Jaggery- 1 cup

Directions---
1. Beat the ripe papaya in a mixer to get fine juice.
2. From the shreds of the coconut take coconut milk once, twice and thrice separately.
3. Now put the papaya juice over simmer fire and to this add the melted jaggery ( syrup) to stir continuously.
4. To this add the coconut milk derived the second and third time( these are comparatively thinner than the first milk obtained) and add the first coconut milk derived and take the mixture off fire.
5. To this add the crushed cardamom....and it's all set to be served. —

FISH FRY

Ingredients---
Pom fret or Salmon - 500 gm
Pepper corns - a few
Garlic - 4
Red chilly - 10 gms
Turmeric - 1/2 tsp
Coconut Oil - 30 ml
Onions - 5 gms
Salt to taste

Directions---
1. Clean and cut fish into medium size.
2. Grind onions, red chillies, pepper corns, turmeric, garlic and salt.
3. Smear on fish and keep it aside for half an hour.
4. Heat oil in a frying pan.
5. Shallow fry fish on both sides till brown and fairly crisp.
6. Drain each piece on the side of the frying pan away from direct heat for about 2 to 3 minutes before removing.

Mushroom Curry

Mushroom Curry--- 

Mushroom Curry is an ideal snack or supper dish. Mushroom Curry is best when served with tomato and onion salad.

Ingredients---
450 gms of mushrooms
225 gm leeks
2 cloves of garlic, crushed
1/2 tsp grated ginger
2 tsp curry powder
1 tsp Garam masala
2 tbsp oil
100 gm creamed coconut grated
1 tbsp lemon juice.

Directions---
Cut the mushrooms into quarters. Finely slice the leeks. Fry the leeks, garlic, ginger and spices in the oil until soft. Add the mushrooms and cook over a low heat until soft. Add the grated coconut and cook gently until the coconut has completely dissolved, adding a little water if the mixture appears too dry.
Stir in the lemon juice and sufficient salt to taste. Serve on a bed of rice.

For More :RecipesOfKerala

PAPPAYA MILK SHAKE

PAPPAYA MILK SHAKE

Ingredients---
1.പഴുത്ത പപ്പായ ചെറുത്‌ - ഒന്ന്
2.ഫ്രീസാറില്‍ വെച്ചു കട്ടിയായ പാല്‍-അര ലിറ്റര്‍ 
3.പഞ്ചസാര - നൂറു ഗ്രാം
4.വാനില എസ്സെന്‍സ് - അര സ്പൂണ്‍
5.കശുവണ്ടി- അമ്പതു ഗ്രാം
6.ബദാം - അഞ്ചു എണ്ണം
7.ചെര്‍രി-അലങ്കരിക്കാന്‍

Directions---
പപ്പായ ചെറുതായി അരിഞ്ഞ് കുറച്ചു പാല്‍ ചേര്‍ത്ത് mixi യില്‍ നന്നായി അരക്കുക .3 to 6 ചേരുവകള്‍ ചേര്‍ത്ത് ബാകി കട്ടിപാലും ചേര്‍ത്ത് നന്നായി mixi യില്‍ അടിച്ചെടുക്കുക .ഗ്ലാസ്സുകളില്‍ പകര്‍ന്നു ചെറികൊണ്ട് അലങ്കരിച്ചു വിളമ്പാം


For More: RecipesOfKerala

GOOSEBERRY JUICE

GOOSEBERRY JUICE

Gooseberry is one of the best natural rejuvenates  Gooseberry balances Vata, Pitta and Kapha. Ayurveda suggests the use of gooseberry in case of skin diseases, jaundice, bleeding diseases, constipation etc.

Ingredients----
Fresh Gooseberry – 100gm
Sugar – 50gm
Water – As required

Directions----
Preparation of this Ayurveda recipe is very simple. Remove the seeds from within Fruits. Blend the fleshy part and add sugar and water as required.

For More:RecipesOfKerala

Caramelize Suga

Caramelize Sugar

Ingredients----
1 cup granulated sugar
2 tablespoons water
Drop of fresh-squeezed lemon juice (optional)

Equipment----
Always start with a clean pan and utensils, as any dirt or debris can cause crystals to form around it

Heavy-bottom, high-sided saucepan
Wood spoon or silicone spatula

Preparation---

In a heavy-bottom, high-sided saucepan over low to medium-low heat, combine 1 cup sugar, water, and drop of lemon juice (the lemon juice keeps the mixture from hardening). NOTE: I find that by maintaining a low heat on my stove, I have more control over the caramelizing process, as it is really easy to burn.

Cook, stirring constantly with a wooden spoon or silicone spatula, until sugar dissolves and mixture just begins to simmer. Sugar melts at about 320°F and will turn to a clear liquid at that temperature.

After sugar dissolves and syrup is simmering, cook for approximately 8 to 10 minutes, without stirring. Hold handle of pan and gently tilt the pan off the heat to distribute color evenly as sugar caramelizes. NOTE: Boiling times will vary according to different stove tops and other factors.

When sugar reaches a uniform golden brown (light amber) color, immediately remove from heat and pour into individual ramekins or custard dishes, coating the bottoms evenly (tilt the dishes so that the caramel coats the bottom). Watch the changing of the color carefully, it can go past the light brown stage quickly and burn. NOTE: If you think it’s close to being done but are scared of burning it, you can take it off the heat and it will finish due to the residual heat.

Set aside and let cool. To stop the caramel from cooking, some recipes have you dip the bottom if the pot in ice water for 10 seconds.

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Lemon Ice Cream

Lemon Ice Cream

Ingredients---
Sugar ½ Cup
Corn Syrup ½ Cup
Milk 1 Cup
Egg 2
Lemon Juice 1 Teaspoon
Lemon Rind 1 Teaspoon

Method---
Beat eggs. Add ½ cup sugar and beat constantly. Mix in corn syrup and milk, beating continuously . Cool. Keep bowl with cream in ice, add a tablespoon powdered ice into the cream, and beat well. Pour this, with lemon juice and rind into the egg mixture. Transfer into ice trays and freeze till half set. Take out, beat the mixture until smooth. Return to the try. Freeze till it is firm.

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COLD COFFEE RECIPE

COLD COFFEE RECIPE

Ingredients:
4 cup Cold Milk (Thanda Doodh)
1 cup boiling Water 
6 tsp instant Coffee Powder
4 tbsp Cream (Malai)
3 tbsp Sugar (Cheeni)
Crushed Ice

How to make cold coffee:
.Dissolve instant coffee powder and sugar in boiling water and allow to cool.
.Blend the the coffee mixture and milk in a blender for few seconds.
.Add cream and crushed ice.
.Blend for another few seconds till it becomes frothy.
.Serve chilled.

Black Forest Cake

Black Forest Cake---

Ingredients---
2 eggs
85 gms sugar
40 gms self raising flour
15 gms cocoa powder
1 tsp vanilla essence
2 tbsp powdered sugar for the syrup
3 tbsp melted butter or margarine

For The Decoration---
grated chocolate
biscuit crumbs for decoration

For The Crust----
2 tbsp melted butter or margarine
1 tsp sugar
2 tsp melted raspberry jam
6 to 8 marie biscuits

For The Cream----
1 packet strong gelatin
2 egg whites
5 tbsp powdered sugar
1/2 tsp vanilla essence
200 gms fresh cream

Method ----
For the cake
Grease and dust a 175 mm. ( 7") diameter tin.
Sieve the flour and cocoa together.
Beat the eggs and sugar very well until thick and double in quantity. This should take 4 to 5 minutes.
Add the flour, melted butter, essence and 2 tablespoons of water. Mix with a metal spoon.
Pour the mixture into the prepared tin.
Bake in a hot oven at 400°f for 10 minutes. Thereafter, reduce the temperature to 350°f and bake for a further 7 minutes.
Cool tbe cake.
Divide the cake into 2 parts horizontally. The top part should be thinner than the other one.
Make a syrup by mixing 1/2 teacup of water very well with 2 teaspoons of powdered sugar. If you like, add a little rum or other liquor to the syrup.
Sprinkle a little syrup over the two cake parts and allow to soak. Repeat after 10 minutes. Be sure that the cakes are moist.

For the crust---
Crush the biscuits. Add the sugar and melted butter.
Apply the jam on the back of the cake.

Press the biscuit mixture over the jam.

For the cream----
Mix the gelatine in 4 tablespoons of cold water. Heat on a slow flame until it dissolves completely.
Beat the cream with sugar. Keep aside 2 tablespoons for decoration.
Mix the gelatine solution and cream well.
Beat the egg - whites stiffly.
Mix the beaten egg - whites and vanilla essence.
Grease a 150 mm. (6") diameter mould. Pour the mixture into it.
Set it in the freezer compartment of a refrigerator.
When the cream sets, dip the mould in hot water for a few seconds.

How to proceed----
Place the sets cream on the thick part of the cake, put the thin part on the top and press well.
Decorate the cake with the saved cream and grated chocolate. Apply a few biscuit crumbs on the sides of the cream.
Store the cake in a refrigerator.
Cut into slices and serve.