Daily Archives: November 18, 2013

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Rice Sheet Spring Rolls

This entry was posted in Rice Sheet Spring Rolls on November 18, 2013 by OCS.

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 sheets	4 ( soaked in salted water for a minute and lay them on a wet towel )
ice burg lettuce	3
glass noodles	1 cup boiled
carrot	1 shredded
cucumber	1 shredded
capsicum – green,red ,yellow	1/2 each juliens
fish sauce	1 teaspoon
lime juice	1 teaspoon
soya sauce	1 teaspoon
roasted peanuts	1 teaspoon
shredded chicken	1/4 cup
sliced omellet	1/4 cup
chilli flakes	1/4 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 .

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Red Hot Fish Curry

This entry was posted in Red Hot Fish Curry on November 18, 2013 by OCS.

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
Fish	1 kg
tamarind pulp	1 1/2 cup
chilli powder	6 table spoons ( or according to taste as this curry is very hot )
coconut ground	1/2 a coconut
thick coconut milk	1 cup
green chillies	4 slit
tomato	3 chopped
small onions	2 1/2 hands cut into ½
salt	to taste
coconut oil	5 table spoons
cumin seeds	1 tea spoon
fenugreek seeds	1/2 tea spoon
garlic flakes	10

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 .

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Macaroni Biriyani

This entry was posted in Macaroni Biriyani on November 18, 2013 by OCS.

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
chicken	1/2 kg cut into small pieces ( can use mutton , vegetarians can use half kg mixed vegetables )
onion	6 sliced
tomato	4 chopped
green chillies	10 slit
coriander leaves	1/4 cup chopped
mint leaves	1/4 cup
lime juice	1
ginger garlic paste	2 tea spoon
curd	1 cup
ghee	100 gm
cinnamon	3 pieces
cloves	4
cardamom	4
turmeric powder	1 teaspoon
chilli powder	1/2 teaspoon
salt	to taste
grated coconut	1/4 cup
cashew nuts	6 ( grind coconut and cashew nuts together to a smooth paste )
macaroni	500 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 .

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Palazm Koolu

This entry was posted in Palazm Koolu on November 18, 2013 by OCS.

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 plantain	4 cut into 2 inch thick circles
cinnamon	1
clove	1
ghee	2 tablespoons
thick coconut milk	1 cup
very thin coconut milk	2 cups
sugar	to taste
salt	a pinch
rice flour	1 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 .

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Fruit Ball Custard Pudding

This entry was posted in Fruit Ball Custard Pudding on November 18, 2013 by OCS.

Preparation Time : 20 minutes

Cooking Time : 8 to 10 minutes

Serving :  10 members

Description

My son in law Riyaz loves this pudding . This is one dish he asks me to prepare every visit without fail . I got the recipe from my Aunt Thasneem ( moms youngest sister ) . She took note of it from the magazine femina . This was about nine years back . From then till now every time I make it , I am always showered with loads of compliments and it has become a regular house hold menu at home .

Ingredients

Ingredients	Quantity
Bread Slices	10 cut the edges and use only white portion of the Bread
Mango	1  Peeled and cut into small pieces
Banana	1 Cut in small pieces
Apple	1 peeled and cut into small pieces
Honey	1 teaspoon
Lime juice	a squeeze of 1/2 a lime
Milk	3 cups
Custard Powder	2 tablespoons
Sugar	To Taste
Vanilla essence	few drops
Hershey's strawberry syrup	1/2 cup or mixed fruit jam diluted in water

Method

1. Mix chopped fruits , honey and lime juice together and set aside.
2. Take a cup of milk add sugar to taste. dip one  bread slice in the milk. Remove immediately and place   the bread between your  palms and squeeze the excess milk . fill with fruit mix in the middle . pull the edges towards the centre and made  a round ball . Repeat the same with all the bread slices.
3. Cool these bread balls in fridge for 30 mins to remove moisture.
4. Boil the remaining milk, add the custard powder( diluted in 1/4 cup milk ) stir well continuously  adding sugar to taste and vanilla essence .  boil  for 6-8 minutes stirring continuously making sure no lumps are formed  and you get a semi thick following consistency custard remove from heat and cool custard to room temperature.
5. Roll the cooled bread balls in Hershey’s strawberry syrup or diluted mixed fruit jam.
6. Drop the bread balls into the cooled custard and microwave for 30 seconds . Remove , cool completely and keep in the refrigerator for 2 hours.
7. Serve chill.

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Soft chapathis

This entry was posted in Soft chapathis on November 18, 2013 by OCS.

Preparation Time : 30 minutes

Cooking Time : 1 minute

Serving : 4 to 6 members

Description

From the time I started cooking till recently my chapathis were hard and chewy . I came across a recipe in mallika badrinaths cook book . Tried it out and it was so very soft . Had some left over and the chapathis were as soft as it was the previous day . Made frankies with them . Finally I learnt the trick of soft chapathis .

Ingredients

Ingredients	Quantity
Wheat flour heaped	2 cups
water	1 1/2 cup
Oil	3 tablespoons
salt	to taste

Method

1. Heat water with a teaspoon of oil . Mix flour and salt together .
2. When water starts to boil , pour over the flour and mix quickly with a flat ladle . Keep closed . Cool to warm .
3. Knead to a smooth dough smearing little oil to hands . Sprinkle water if necessary while kneading . Make even size balls .
4. Roll out into thin chapathis using little flour to dust . Heat a tawa .
5. Put the chapathi. Wait for 10 seconds , flip over to the other side cook for another 15 seconds and turn over once again . The chapathi will puff up .
6. Remove from tawa and smear oil or ghee over the chapathi . ( optional ) these chapathis remain soft even with out using oil .

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Semiya Payasam

This entry was posted in Semiya Payasam on November 18, 2013 by OCS.

Preparation Time : 15 minutes

Cooking Time :20 minutes

Serving : 4 members

Description

A household sweet very own to all South Indians . Every home has its own recipe useing the same ingredients mostly . Any festival Or a happy occasion is celebrated with any type of payasam at South Indian homes .

Ingredients

Ingredients	Quantity
Ghee	1/4 cup
fine vermicelli	1 cup
milk	1 litre
condensed milk	1/2 tin
sugar	1/2 cup
cardamom powder	1/2 tea spoon
rose essence	few drops
cashew nuts	1 table spoon
raisins	1 table spoon
pistachio	1 table spoon shredded
dates	2 table spoon chopped
shredded almonds	1 table spoon

Method

1. Heat 1/2 the ghee , fry the vermicelli to brown stirring often for 5 minutes on medium heat . Keep aside .
2. Mix milk , sugar and condensed milk together in a heavy bottomed vessel .
3. Cook till sugar dissolves and bring to boil . Simmer and add the fried vermicelli .
4. Cook till the vermicelli is cooked through and soft . Add the cardamom powder . Mix well .
5. Heat the other half of ghee and fry cashew nuts , almonds and raisins to golden brown . Add to the payasam .
6. Garnish with pistachio and chopped dates . Serve hot or cold .
7. Payasam will thicken on cooling . A little milk can be added if needed to make it lighter .

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Instant Oats Kolakattai

This entry was posted in Instant Oats Kolakattai on November 18, 2013 by OCS.

Preparation Time : 5 minutes

Cooking Time : 13 to 15 minutes

Serving : 4 members

Description

Gayathri palani. Hello mederator , I tried the instant recipe with oats and it Came out really delicious . Wanted to share it with you , so you may try and publish for all fans . This is a message I got 3 to 4 days back from Gayathri palani . I took time to post as I wanted to try the dish and then post . It is very instant , fast , healthy , tasty dish . Thank you gayathri palani to have shared your recipe .

Ingredients

Ingredients	Quantity
Instant oats	2 tablespoon
rice flour	2 tablespoon
curd	4 table spoon
mustard seeds , jeera , urad dhal , chenna dhal	1 tea spoon each
curry leaves	a handful
pepper powder and salt	to taste (each)
oil	for seasoning

Method 

1. Soak oats and rice flour in curd along with water for about 5 minutes .
2. Add salt and pepper powder to the soaked mixture and prepare batter of dosa consistency .
3. Heat oil in a non stick pan , prepare seasoning with mustard seeds , jeera , urad dhal , chenna dhal and curry leaves .
4. Add the above batter to the pan and stir in low flame for 5 minutes , till batter thickens to dough consistency .
5. Switch off flame and make small balls out of the dough useing wet palms . Steam the dough for 3 minutes and rest for 2 minutes .
6. Serve hot with any chuntny . Recipe as gayathri palani had messaged to me .

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Meat Sauce for Pasta

This entry was posted in Meat Sauce for Pasta on November 18, 2013 by OCS.

Preparation Time : 15 minutes

Cooking Time : 30 minutes

Serving : 4 members

Description

I recently came across this recipe in a cook book . Tried it out and was really very nice . I have used the meat sauce here with spaghetti but you can use any type of pasta of your choice .

Ingredients

Ingredients	Quantity
Mushrooms	1/2 cup sliced
butter	4 tablespoons
oil	1/3 cup
minced meat or chicken	250 gm ( vegetarians can use soya flakes soaked in hot water instead )
carrot	1 chopped
celery	2 stalks chopped
onions	2 chopped
tomatoes	250 gm blanched peeled and chopped
bay leaf	1
thyme	1 tea spoon
Cloves	2
salt and pepper	to taste
chilli flakes	1 tea spoon
water	2 cups
maida	2 table spoons
Dried Herbs	a pinch of basil , oregano and thyme

Method

1. Heat 1/2 butter with oil . Add the meat and toss well for 3 minutes till colour changes .
2. Add carrots , celery and onions . Mix well .
3. Top with tomatoes , bay leaf , thyme , cloves , salt , pepper , chilli flakes and water .
4. Add mushrooms and cook covered till vegetables and meat is cooked through .
5. Mix remaining butter with maida . Add to the cooked sauce , mix well and cook on medium heat for 5 minutes till sauce thickens .
6. Serve hot , garnished with dried herbs , over cooked pasta.

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Oriental Chicken Soup

This entry was posted in Oriental Chicken Soup on November 18, 2013 by OCS.

Preparation Time : 10 minutes

Cooking Time : 10 minutes

Serving : 4 members

Description

A very light soup . Easy to make and tasty . Few ingredients used for this dish . I like only watery light soups . This is my favourIte .

Ingredients

Ingredients	Quantity
garlic	2 teaspoons
mushroom	1/2 cup sliced
Oil	2 tablespoons
capsicum	1/4 cup juliens
carrots	1/4 cup juliens
chicken	3/4 cup – minced
tock or water	4 cup
light soya sauce	2 tea spoon
cornflour	1 teaspoon
salt and pepper	to taste
ajinomoto	1/4 teaspoon ( optional )

Method

1. Heat oil add garlic and sauté till light brown .
2. Add all the vegetables , chicken and stock or water . Cook till vegetables and chicken are cooked .
3. Add soya sauce , salt and pepper to taste ,ajinomoto and cornflour mixed with 2 tablespoon of water . Cook on low flame for 5 minutes stirring constantly .
4. Serve hot . Vegetarians can omit chicken and can add celery and more leafy vegetable instead following the same recipe .

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