Monday 31 December 2012

CARROT KHEER (100th POSTING)



INGREDIENTS
Carrot - 1 cup ( grated )
Sugar - 5 Tbsps
Milk - 500 ml
Cardamom Powder - 1 tsp
Almonds - 5 ( soaked in water )
Pistachios - 5 ( soaked in water )
Ghee - 1 Tsp

METHOD
1. Scrape the skin off the soaked almonds and pistachios.
2. Slice the soaked almonds and pistachios and keep aside.
3. Heat ghee in a pan and add the grated carrots saute for 2
    minutes.
4. Add the milk and cook till the carrots become soft.
5. Add the sugar and keep stirring till it reaches a thick milk
    maid like consistency.
6. Now add the cardamom powder and sliced almonds and
    pistachios.
7. Cool at room temperature , chill and serve.






DEAR FAMILY AND FRIENDS, 
I AM HAPPY TO INFORM YOU THAT THIS IS MY 100TH POSTING 
IN MY BLOG BY THE GRACE OF GOD.
MY FIRST POSTING WAS ON JANUARY 26 2012.
THANK YOU SO MUCH VIEWERS AND WELL WISHERS FOR YOUR 
LIKES, COMMENTS CONSTANT SUPPORT AND ENCOURAGEMENT 
ALONG THE WAY IN FACEBOOK, MY BLOG, MAILS AND PHONE CALLS.
I STARTED THIS BLOG WITH FEW MEMBERS AND VIEWERS. 
TODAY IT HAS SPROUTED UP SLOWLY WITH LOTS OF VIEWERS 
AND MEMBERS.
MORE COMMENTS AND FEED BACKS FROM MY DEAR ONES ARE 
ALWAYS WELCOME.
THROUGHOUT THIS YEAR FROM THE DAY I STARTED TO POST 
YOU GAVE ME HOPE AND CHEER, SOMETHING TO DO WITH MY TIME.
THANK YOU ONCE AGAIN FROM THE BOTTOM OF MY HEART.


MERLYN.












Sunday 30 December 2012

NANJIL STYLE MUTTON MASALA



INGREDIENTS
Mutton -1 Kg
Onion - 1 ( chopped )
Tomatoes - 2 ( pureed )
Ginger & Garlic Paste - 1 Tbsp
Salt - to taste
Ghee - 1 Tbsp

TO MARINATE
INGREDIENTS
Pepper Powder - 1 Tsp
Red Chilli Powder - 1 Tsp
Ginger & Garlic Paste - 1 Tbsp
Salt - to taste

TO DRY ROAST AND GRIND
INGREDIENTS
Fresh Coconut - 1 / 2 cup ( grated )
Shallots - 20 ( chopped )
Red Chilli Powder - 1 Tbsp
Pepper Powder - 2 Tbsps
Turmeric Powder - 1 Tsp
Coriander Powder - 1 Tbsp
Fennel Powder - 2 Tsps

TO TEMPER
INGREDIENTS
Oil - 4 Tbsps
Curry Leaves - 3 Sprigs
Cinnamon - 1 inch
Cardamoms - 2
Cloves - 2



METHOD
1. Clean and chop mutton into medium size pieces.
2. Marinate the mutton pieces with the ingredients
     to marinate for an hour.
3. Pressure cook the mutton till soft and keep aside.
4. Dry roast the coconut in a pan and when it browns
    remove pan from stove and add the spice powders.
5. Once the roasted comes down to room temperature,
    grind it to a fine smooth paste along with shallots.
6. Heat oil in a pan and add the curry leaves and whole
    spices to temper.
7. Once it crackles, add the chopped onion and saute till
     it turns golden.
8. Add the ginger and garlic paste and fry till raw smell is
    no more.
9. Add the pureed tomatoes , salt to taste and the ground
    paste ,stir for 5 minutes in a medium flame.
10. Add the cooked mutton now along with the stock
      and mix well.
11. Let it simmer in a low flame for 5 - 10 minutes.
12. Just before removing from stove , add 1 Tbsp of ghee
      and serve hot.






Friday 7 December 2012

CHICKEN ROAST



INGREDIENTS
Chicken - 1 Kg
Onion - 3 ( sliced )
Ginger & Garlic Paste  - 3 Tbsps
Tomatoes - 2 ( sliced )
Red Chilli Powder - 2 Tbsps
Coriander powder - 2 Tsps
Pepper Powder - 1 tbsp
Garam Masala Powder - 2 Tsps
Fennel Powder - 1 Tsp
Turmeric Powder - 1 Tsp
Coconut Milk - 1 / 4 cup
Salt - to taste
Coconut Oil - 6 Tbsps



TO MARINATE
INGREDIENTS
Chilli Powder - 3 Tsps
Pepper Powder - 2 Tsps
Turmeric Powder - 1 / 4 Tsp
Fennel Powder - 1 Tsp
Garam Masala Powder - 1 Tsp
Lemon Juice - 3 Tsps
Salt - to taste

METHOD
1. Clean and chop chicken into medium size pieces.
2. Marinate chicken in the given marinade for an hour.
3. In a pan pour the coconut milk and cook chicken till
    soft and dry.
4. In another pan heat 2 tbsps oil and add the cooked
    chicken pieces and saute in a low flame for 5 minutes.
5. Set aside the chicken pieces and to the same pan add
    remaining oil.
6. Add the sliced onions and saute till a golden brown.
7. Add the ginger and garlic paste and saute till raw smell
    is no more.
8. Add the sliced tomatoes and saute till it becomes soft.
9. Add the spice powders and salt to taste and mix wel.
10. Now add the cooked chicken pieces and mix well till
      the chicken is coated well with the masala.
11. Reduce flame , cover and cook for 5 minutes more
      and remove pan from stove.


Tuesday 4 December 2012

RED SPINACH PAKORA



INGREDIENTS
Red Spinach - 1 bunch ( finely chopped )
Onion - 1 (chopped )
Green Chillies - 2 ( chopped )
Cumin Powder - 1 / 4 tsp
Red Chilli Powder - 1 Tsp
Asafoetida -  a pinch
Chickpea Flour - 1 cup
Rice Flour - 2 Tbsps
Salt - to taste
Water - as required
Oil - to fry



METHOD
1. Mix all the dry ingredients with finely chopped red
    spinach, onion and green chillies.
2. Sprinkle water little at a time and mix well bind the
    ingredients.
3. Heat oil in a pan and drop in small pinches of the dough.
4. Fry till crisp, drain excess oil if any and serve hot.
    
     

Sunday 2 December 2012

TENDER COCONUT DRINK



INGREDIENTS
Tender Coconut Water - 2 cups ( chilled )
Tender Coconut Meat - 1 1 / 2 cup ( chilled )
Condensed Milk - 3 Tbsp ( chilled )
Sugar - 2 Tsps







METHOD
1. Grind the chilled tender coconut meat to a paste in a
    mixer along with  1 / 2 cup tender coconut water and sugar.


2. Add the remaining tender coconut water and milkmaid to the
    above paste.
3. Blend the ingredients well and serve chilled.



Note : Adjust the addition of condensed milk as some tender coconut
           water are very sweet.