K.F.C

Share Button

kfc

image2 (2)

image3

image4

image5

image8

Preparation Time : 30 minutes + 8 hours or over night for marination .

Cooking Time : 8 minutes for each batch to be deep fried .

Serving : 10 members

Description

K.F.C This is what my kids n every one in my in – laws place call this dish . I think batter fried chilly chicken would be a better name . This recipe is from my mother – in- law ( my father – in- laws elder brothers wife ) mrs mahmudha Rabbani . She is an excellent cook .

Ingredients

Ingredients
Quantity
Chicken1 kg
green chillies1/4 kg ( juice alone )
ghee50gm
lime1
saltto taste
egg white2
maida2 table spoon
corn flour2 table spoon
ginger garlic paste2 table spoon

Method 

  1. Marinate the chicken in all the above ingredients for 8 hours or over night in the refrigerator.

Ingredients for Batter

Ingredients
Quantity
Maidaone hand
corn flourone hand
egg white2
saltto taste
waterlittle

Method

  1. Mix all the above ingredients together to get a smooth batter ( like bajji batter consistency ) . Squeez the marinated chicken and make sure there is no water in it .
  2. Then dip the chicken in the batter and drop into hot oil . 5 to 6 pieces in one batch . reduce the flame to medium heat and fry for 6 to 8 minutes making sure the chicken pieces are crisp and white in color.
  3. Serve hot with tomato sauce .

Hummus

Share Button

IMG_5811

hummus

Preparation Time : 20 minutes

Cooking Time : 10 minutes

Serving : 4 members

Description

A yummy healthy dip very own to middle eastern countries . I had this dip first in a Lebanese restaurant in Dubai , where my cousin brother Mohideen had hosted a dinner for my family . I got the recipe from master chef India season two . I serve it with vegetable sticks and pita bread or toasted wheat bread sticks .

Ingredients

Ingredients
Quantity
Boiled check peas2 cups
tahini paste2 tablespoons ( roasted saseme paste 1/2 cup ground with 1/4 cup olive oil together to a smooth paste is tahini paste )
garlic2 pods
lime½ nos
olive oil2 table spoons
saltto taste
cumin powder1/2 teaspoon
chilli flakes1/4 teaspoon
corainder leavesto garnish

Method
  1. Grind boiled chick peas , tahini paste , garlic , olive oil and little water from the boiled chick peas together to a smooth , thick , creamy paste .
  2. Add salt to taste and lime juice . Mix well . Taste and adjust .
  3. In a shallow plate , spread the hummus . Top with cumin powder and chilli flakes .
  4. Make a dent in the Center and pour some olive oil . Garnish with corriander leaves and serve with vegetable sticks , pita bread or normal toasted bread sticks .
  5. I use vegetables like carrot , celery sticks , capsicums , cucumbers ……..

Broccoli Mousse

Share Button

broccoli

Preparation Time : 30 minutes

Cooking Time : 10 minutes + 2 hours setting time in the refrigerator .

Serving : 6 to 8 members

Description

Took note of the recipe from a satellite tv channel . Tried it out for the first time 3 days back . It was an instant block buster hit . High on calorie count so can have this for special occasions .

Ingredients

Ingredients
Quantity
Broccoli1/2 kg steamed and cut into small flower lets (can use cauliflower instead )
fresh cream1 cup
cheese spread100 gm
garlic1 tablespoon sliced ( fried in 1 teaspoon oil to golden brown )
lemon juice1 teaspoon
gelatin2 tablespoon
red pepper capsicum1 roasted ( skin , seeds removed and cut into thin strips )
stock1 cup ( veg or non veg )
chilli flakes1/4 teaspoon
chicken1/4 cup boneless cooked and shredded ( if doing the non veg mousse )

Method
  1. Soak gelatin in stock . Mix fresh cream , cheese spread , lime juice , fried garlic , red pepper strips , chilli flakes , steamed broccoli , chicken ( if doing the non – veg version ) together .
  2. Double boil the soaked gelatin and dissolve the gelatin to a liquid consistency .
  3. Cool to room temperature and mix into the broccoli mousse mixture . Mix well .
  4. Grease a jelly mould with a little oil and pour in the broccoli mousse mixture . Chill in the refrigerator for 2 hours .
  5. Unmould the mousse and serve .
  6. Avoid the chicken for the vegetarian version and use veg stock . Be careful with salt as cream cheese has a high salt content .

Chicken Sathey

Share Button

chicken sathey

Preparation Time : 30 minutes + 3 hours marination time

Cooking Time : 10 minutes

Serving : 4 members

Description

My co – sister Farzana has a connection with Malaysia as her grand mother is a Malaysian . Her coming into our family , opened doors to me into Malaysian food . It was from her that I first heard about sathey , nasi kanda , nasi goorin , beegoon , koipoo …… Every time after her visit to her parents place she used to get some Malaysian dish . I would wait for the surpriseing dish always . What ever my kids , hubby and myself like . I make sure to take note of the recipe . That’s how I got the recipe for sathey .

Ingredients for marination of chicken 

Ingredients
Quantity
chicken1 /2 kg boneless cubes
red curry paste1 tablespoon
brown sugar1 table spoon
cumin powder1/2 tea spoon
coriander powder1 1/2 tea spoon
turmeric powder1/4 teaspoon
saltto taste
lemon grass few chopped
lime leaves1 chopped
thick coconut milk 100 ml
light soya sauce3 table spoon
Red , yellow , green capsicum cubes2 cups
onions2 cubes

Method  

  1. Marinate all the above ingredients together for 3 hours or more in a refrigerator.
  2. Skewer the chicken , red , yellow , green capsicum and onion alternatively . Grill till cooked . Serve with peanut sauce .

Ingredients for peanut sauce

Ingredients
Quantity
roasted peanuts powder100 gm
red curry paste100 gm
lime leaf and lemon grasschopped few
turmeric powder1/4 teaspoon
tamarind paste1 tablespoon
coconut milk2 cups
brown sugar1 teaspoon
saseme oil1 table spoon
onion1 chopped

Method

  1. Mix all the above ingredients together . Set aside .
  2. Heat oil in a pan . Saute onion for a minute , add little water and mixed peanut sauce .
  3. Stir and boil for 5 to 7 minutes . Cool and serve with the grilled sathey chicken .

Ingredients for red curry paste

Ingredients
Quantity
galangal1 1/2 tablespoon chopped
lemongrass3 tablespoon
coriander roots1 tablespoon
garlic2 tablespoon
red dried chillies10 soaked in water and salt
lime leaf2 teaspoons
small onions1 tablespoon

Method

  1. Blend all the above ingredients to a smooth paste . This is red curry paste .
  2. Use as required and store in the refrigerator and can use when ever necessary .
  3. We do get ready made red curry paste in department stores too .

Appam and Veg Stew

Share Button
appamvegstew
Appam :

Preparation Time : 12 Hours

Cooking Time : 5 minutes

Serving : 10 members

Description

I have been fed and pampered a lot with this dish as a kid , by my grand mom ( moms mom ) . My other grand mom ( dads mom ) used to hate me liking appam and stew , mainly because my moms mom used to make it for me . grand moms rivelare for me .My kids love it when ever appam And stew is on the table . Stew is best served with appam but goes well with bread also .

Ingredients

Ingredients for Appam
Quantity
raw rice 2 cups
par boiled rice1/2 cup
urad dhal1/2 cup
salt to taste
fenugreek seeds 5
boiled riceone hand
coconut1/2 cup
yeast1 teaspoon
soda salt 1/4 tea spoon
sugar 1/2 tea spoon

Method
  1. Soak raw rice , par boiled rice , urad dhal and fenugreek seeds together for 3 hours . Grind to a thick smooth paste .
  2. Grind coconut and boiled rice together in a blender . Add it to the grinding soaked rice mixture along with salt towards the end of grinding and grind for 5 minutes . Mix well . Allow to ferment for 18 to 20 hours .
  3. Mix yeast , soda salt and sugar in little water . Pour into the fermented batter and mix well to a runny consistency batter .
  4. Heat a non stick small kadai . Pour a ladle full of batter in the Center of the hot kadai . Lift the kadai from fire and tilt it in circular motion so that appam is formed .
  5. Center of appam should be thicker than the sides . Close  with a lid and cook in medium heat . Cook on one side only .
  6. When there is no uncooked batter and forms a lace around the Center . Remove carefully with a  flat ladle .
  7. Serve hot with stew or any curry of your choice .

 

Veg Stew :

Preparation time : 30 minutes

Cooking time : 30 minutes

Serving : 8 members

Ingredients
Ingredients for Veg Stew
Quantity
coconut oil 4 table spoons
cinnamon 1
clove 2
onion 1 sliced
garlic flakes2 crushed
green chillies8 to 10 slit
carrot1 cup cubes
potato 1/2 cup cubes
beans1/4 cup cut into 1 inch long pieces
very thin coconut milk ( second extract )2 cups ( make sure the coconut milk is very thin as the stew might curdle if the coconut milk is a bit thick )
thick coconut milk 1 cup (first extract )
rice flour1 table spoon heaped
saltto taste
lime 1/2 a squeeze
Method
  1. Heat coconut oil , add cinnamon and cloves . Once they crackle , add sliced onions and crushed garlic . Fry till translucent .
  2. Top with green chillies , carrots , potatoes and beans . Toss well adding salt to taste . Fry for 5 minutes in medium heat .
  3. Pour the thin coconut milk and cook till vegetables are cooked through . Dilute the rice flour with the thick coconut milk .
  4. Pour over the cooked vegetables and lower the flame . Keep stirring till it gets to a smooth saucy consistency gravy .
  5. Pour water if necessary according to the required consistency . Squeez lime . Mix well . Taste and adjust .
  6. Garnish with chopped coriander leaves . Serve hot with appam or bread .

Notes

Can do the same with chicken or mutton along with potatoes alone for the non veg  version. Mutton or chicken -1/4 kg cut into small pieces , potatoes – 1 cup cubes . All the other ingredients as for veg stew . Follow the same recipe as for veg stew . Add mutton or chicken along with potatoes instead of vegetables.

Chocolate Souffle

Share Button

chocolatesouffle

Preparation Time : 10 minutes

Cooking Time : 20 minutes + 3 to 4 hours for the soufflé to set in the refrigerator .

Serving : 6 to 8 members

Description

The recipe and the picture is made by Rahima Zenofer ( my hubby’s niece ) the great . I have not yet tried out the recipe but will very soon . Looks yum , sure will taste yum too . Rehima Zenofer and her sister mahmudha Fezia are foodies like me . Last summer we all went on a holiday to Bangalore . The first main thing on our list to do was exploring food . We ate , ate , ate so much that all of us had to be on a strict diet after our trip .

Ingredients

Ingredients
Quantity
condensed milk1 tin
cocoa powder4 tablespoons
milk2 cups ( boiled and cooled )
chocolate 50 gm
walnuts50 gm optional
gelatin 2 tablespoons
whipped cream200 gm

Method

  1. Dissolve gelatin in 1/2 cup water . Microwave for 30 seconds or double boil .
  2. Add cocoa powder and dissolve in 1 cup milk and make a smooth paste .
  3. Add dissolved gelatin to the cocoa mixture and mix well .
  4. Add remaining milk , condensed milk and mix well .
  5. Fold in the whipped cream to the chocolate mixture and pour into cups or a pudding tray . Set in refrigerator for 3 to 4 hours .
  6. Garnish with chopped walnuts and grated chocolate . Serve chill

Rice Sheet Spring Rolls

Share Button

ricesheet

Preparation Time : 20 minutes

Cooking Time : 5 minutes

Serving : 8 members

Description

Every time I go to the department stores any where . I take time and go around exploring all the things . If i have a little idea about what the product is, i buy it and experiment at home . That’s how I got to know about rice paper sheets . It is a Vietnamese dish . I saw the recipe in one of the tv channels and made it for my hubby’s cousin sister and her daughters . They loved it . I have made some changes from the original recipe according to the Indian taste buds .

Ingredients 

Ingredients
Quantity
Rice paper sheets4 ( soaked in salted water for a minute and lay them on a wet towel )
ice burg lettuce3
glass noodles1 cup boiled
carrot1 shredded
cucumber1 shredded
capsicum – green,red ,yellow1/2 each juliens
fish sauce1 teaspoon
lime juice1 teaspoon
soya sauce1 teaspoon
roasted peanuts1 teaspoon
shredded chicken1/4 cup
sliced omellet1/4 cup
chilli flakes1/4 tea spoon

Method 

  1. Lay the rice paper soaked in salted water for a minute on to a wet towel . The rice paper should be soft and flexible .
  2. Mix glass noodles , carrot , capsicums , cucumber and torn iceberg lettuce together . Set aside .
  3. Mix fish sauce , lime juice , soya sauce , chilli flakes , roasted peanuts together . Pour this dressing mixture over the mixed salad vegetables .
  4. Toss well and add chicken and omellet together . Pile this salad mixture onto the Center of the rice paper sheet length wise .
  5. Fold the sides first and then roll tightly as you do for spring rolls .

Spicy Dip

  1. Fish sauce – 1 teaspoon , lime juice – 1/2 teaspoon , red chillies -2 crushed . Mix all together . Pour into a small bowl .
  2. Cut the rice paper spring roll into 4 pieces .
  3. Serve with spicy dip and sweet chilli sauce .

Red Hot Fish Curry

Share Button

redhotfishcurry

Preparation Time : 35 minutes

Cooking Time : 20 minutes

Serving : 10 members

Description

One dish my mom takes over my grand mothers and all the best cooks I know till date . I have won many hearts through my cooking skills but fail to get my boy Afars heart . As he is a hard core fan of my moms cooking and his favourite is her fish curry . This dish sure will tickle all your senses .

Ingredients

Ingredients
Quantity
Fish1 kg
tamarind pulp1 1/2 cup
chilli powder6 table spoons ( or according to taste as this curry is very hot )
coconut ground1/2 a coconut
thick coconut milk1 cup
green chillies4 slit
tomato3 chopped
small onions2 1/2 hands cut into ½
saltto taste
coconut oil5 table spoons
cumin seeds1 tea spoon
fenugreek seeds1/2 tea spoon
garlic flakes10

Method

  1. Marinate fish in little salt , 1 tablespoon chilli powder and 1 tablespoon tamarind pulp . Set aside .
  2. Mix tamarind pulp , ground coconut , coconut milk , 4 tablespoon chilli powder , green chillies , 3/4 of small onions and salt to taste together .
  3. Add 4 cups of water to the tamarind coconut paste mix . Taste and adjust and set aside . Heat oil , add fenugreek seeds , cumin seeds , small onions and garlic flakes .
  4. Fry till the fenugreek crackles . Add the chopped tomatoes and fry till oil separates . Top with 1 tablespoon chilli powder and fry for 10 seconds as to get a good red colour to the curry .
  5. Pour the mixed tamarind ,coconut paste mixture over . Cover with a lid and cook till green chillies are cooked and colour changes .
  6. Lower the flame to medium and add the marinated fish pieces and cook for 5 minutes or until fish is cooked .
  7. Simmer for another 5 minutes till oil floats on top. Serve hot with boiled rice , idli or dosa .

Macaroni Biriyani

Share Button

malroni

Preparation Time : 40 minutes

Cooking Time : 30 minutes

Serving : 4 to 5 members

Description

My kids favourite dish . Both my kids did their schooling in boarding schools . My every visit their first wanted thing in their list would be macaroni biriyani . I used to make loads for them as their friends also were great fans of macroni biriyani . I learnt this dish from my mother in law . Even till date how much ever I prepare at home , there has never been left overs of macroni biriyani . A dish apt for guests , kids , dinner at home or even for lunch box to school .

Ingredients

Ingredients
Quantity
chicken1/2 kg cut into small pieces ( can use mutton , vegetarians can use half kg mixed vegetables )
onion6 sliced
tomato4 chopped
green chillies 10 slit
coriander leaves 1/4 cup chopped
mint leaves1/4 cup
lime juice 1
ginger garlic paste 2 tea spoon
curd1 cup
ghee100 gm
cinnamon3 pieces
cloves4
cardamom4
turmeric powder1 teaspoon
chilli powder1/2 teaspoon
saltto taste
grated coconut1/4 cup
cashew nuts6 ( grind coconut and cashew nuts together to a smooth paste )
macaroni500 gm ( boiled in salted water and drained )

Method

  1. Heat ghee in a pressure cooker , add cinnamon , cloves and cardamom . Top with sliced onions and fry till brown in color for 10 minutes .
  2. Add ginger garlic paste and fry to crisp .Top with chicken , tomato , green chillies , mint leaves , coriander leaves , curd , turmeric powder , chilli powder and salt to taste .
  3. Mix well and sauté for another 10 minutes till all the juices are oozed out . Add 4 cups of water , mix well .
  4. Pressure cook for one whistle or until chicken is cooked and tender . Dilute the ground coconut cashewnut paste in little water , add to the cooked chicken mixture .
  5. Mix well adding lime juice . Taste and adjust . The salt , sourness and hotness should be more than what you want , so that when mixed with macroni it tastes right .
  6. Mix in the boiled macroni and mix well . Keep in low flame for 5 minutes till all the flavours infuse together .
  7. Serve hot with onion raitha .

Palazm Koolu

Share Button

koolu

Preparation Time : 15 minutes

Cooking Time : 10 minutes

Serving : 6 members

Description

Palazm kachinathu or palazm koolu as we call it at home . This is a typical ravuthar dish from Palghat region . Both my grand mothers are experts in making this dish . It is usually served with arusi maavu rotti ( rice flour pathiri , recipe posted already ) or iddiappam . But can be had as it is as a payasam in the end of any meal

Ingredients

Ingredients
Quantity
Ripe Kerala plantain4 cut into 2 inch thick circles
cinnamon1
clove1
ghee2 tablespoons
thick coconut milk1 cup
very thin coconut milk 2 cups
sugarto taste
salta pinch
rice flour1 table spoon heaped

Method

  1. Cook the Kerala plantain in thin coconut milk and salt .
  2. Cook till the plantains are soft but firm . Add sugar to taste and mix well .
  3. Dilute rice flour in the thick coconut milk .
  4. Pour over the cooked Kerala plantains and keep stirring in low flame till it gets to a thick flowing consistency .
  5. Make sure the coconut milk does not curdle . Add water if required , in case it is too thick . Taste and adjust . Remove from heat .
  6. Heat ghee add cinnamon and clove . Pour over the cooked plantains mixture and mix well .
  7. Serve hot with rice flour pathiri ,iddiappam or as a dessert as it is .