Unniyappam ( karolappam )

Ingredients

 Rice flour- 2cups

All purpose flour- half cup

Semolina( rava)- Half cup

Salt - A pinch

Jaggeri- 6 two inched cubes.

Coconut cuts- 3/4th of a cup

 Baking soda- half tspn

Ghee- 3 tblspn

Direction

1. Mix  the rice flour, all purpose flour and rava into a batter . The batter can be less thicker than we make for idli.
2. Now take one fourth cupp of water in a vessel and boil it with the cubes of jaggeri in it. Melt it.
3. Now add this liquid into the batter and its thickness ll be the same as that of  idli batter.
4. Now take a wok and add ghee into it and when it becomes hot add coconut cuts into it and fry  till  it becomes brown.
5. add this to the batter and add the pinch of salt and also the baking soda. Now let this batter stay for 3 to 4 hours.
6.  Now take the Mould which is usually made   for making this unniyappam. Fill it with oil and pour the batter in each hole.  fry it till brown.

Black forest cake

Allpurpose flour(Maida) - 175 gm
Condensed Milk - 400 gm
Cocoa powder - 5 tbsp
Soda - 1½ tsp
Baking powder - 1½ tsp
Powdered sugar - 2 tbsp
White Butter(home-made) - 125 gm 
A bottle of Pepsi or Coke - 200 ml

Preparation Method

1)Sieve maida, cocoa, baking powder and soda together. 2)Mix sugar, butter and condensed milk in a pan and beat well.   3)Add half of the sieved mixture and half of the cola to it and beat well.   4)Add the left over cola and the sieved mixture and beat well again. 5)Take a cake tin and grease it with butter.   6)Put butter paper according to its size and dust lightly with flour. 7)Bake it in a hot oven at 150ºC/300ºF for 35-40 minutes.   (If a knife is inserted in the center of the cakeand it comes out clean, remove from the oven after 5 minutes.) :- Makes Cake of approx. 2 pounds

 

 

For icing:
Icing sugar - 200 gm
White butter(home-made) - 100 gm
Drinking chocolate - 100 gm

For the icing:
1)Keep little plain butter aside. Beat the butter and icing sugar till soft. Add chocolate powder and mix well.

Malabar Meen Vattichathu

Ingredients

Fish - half pound( sadrines, mackarel)

Onion - 1 big

Tomato - 2

Green chilli - 3

Ginger garlic paste - 1 big tspn

Tamarind - half a lemon size

Chilli powder - 1 and a half tspn

Turmeric powder - half tspn

Cilantro - 1 tspn chopped

Mint leaves - 1tspn chopped

Curry leaves - 6

Oil

Salt to taste

Method

• Take a deep frying pan and mix all the ingredients  with three cups of water except fish and oil.
• Let it boil above the stove till the onions and and tomatoes are half boiled.
• Then put the fish in mixture and boil till cooked, may be for 10-15 min.
• Pour 1 tblspn of oil above the curry after switching off the stove.

In the case of shrimp/prawns allow the curry to boil for half an hour.

Butter Chicken

 Ingredients

Print

1. 225g butter, divided 
2. 1 onion, minced 
3. 8g minced garlic 
4. 1(15 ounce) can tomato sauce 
5. 710ml heavy cream 
6. 10g salt 
7. 2g cayenne pepper 
8. 2g garam masala 
9. 680g skinless, boneless chicken breast, cut into bite-sized chunks 
10. 30ml vegetable oil 
11. 15g tandoori masala

Method

1. Preheat oven to 375 degrees F (190 degrees C). 

2. Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes. 

3. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions. 

4. While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet. 

5. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

Ginger Chicken

Ingredients:-

Chicken-1 kg

Ginger-100gm

Green chilli-10 medium sized

Onion-3 big

Tomato sauce-2 tblespn

Soya sauce-2 tblspn

Vineger-2 tblspn

Aginomoto-A little

Salt to taste

Method

      To the finely cut chicken add salt, soya sauce,vinegar and mashed ginger half. keep it aside for one hr. half boil the chicken and fry it well. Grind green chilli onion and remaining half ginger to a fine paste and fry it in oil. Add a little chilli  powder too. Now mix the fried chicken to this mixture.Add sauce and aginomoto. When gravy becomes thick add colour.

Easy Garlic Ginger Chicken

Chicken-1pound

Cloves-2

Garlic-4 cloves

Ground ginger-two tspn full

Olive oil-1 tblspn

Lime juice-2tblspn

Method

• Make a paste of all the ingredients and marinate the chicken and keep in the refrigerator for 20 min
  
• Fry it in the oil  and take it out into a dish. Throw off the excess marinate.

chicken varutharachathu

Chicken cut into pieces- 1/2 Kg 
Coconut scraped - 1/2 of a coconut 
Shallots sliced -1 cup 
Ginger- 1 big piece 
Green chilly- 8 
Garlic- 8 cloves 
Cooking oil 2 tsp 
Onion sliced finely- 1 
Tomato sliced -1 
Salt to taste 
Coriander powder- 2tsp 
Chilly powder -1 tsp 
Turmeric powder- 1/2 tsp 
Garam masala- 1/2 tsp 
Curry leaves 2 sprigs 

Method 

• Put scraped coconut in a heavy bottomed pan and fry to golden brown color and grind into smooth paste. Crush shallots, ginger, garlic and green chilly and set aside. 
• Put some oil in another pan and saute' onion.
• Put the crushed ingredients and tomato. saute well.
• Put coriander powder,chilly powder,turmeric poder, chicken pieces, salt and 2 cup of water and cook well. 
• After 15 min put coconut paste, garam masala nad curry leaves, simmer for 10 min. serve hot. 
  

Enjoy