Plum pudding

Ingredients:

(For pudding mix )

Refined flour and bread crumbs: 25 gm each

Sugar: Five gm

Butter: 100 gm

Orange juice: Five ml

Egg: One

Spice: A pinch

Lemon juice: Five ml

Mix jam:20 gm

Caramel: Two ml

Fruit mix (almonds, walnuts, cherries, fruit peel, cashew nuts): 300 gm

Curd: 20 gm

(For royal icing):

Egg white: One

Icing sugar: 125 gm

Lemon juice: Five ml

Method:

Take clean mixing bowl and beat the sugar, butter and egg together.

Add the curd, juices, jam to it and mix it. Add the flour, spice, and bread crumbs and finally add the fruit mix and caramel.

Pour it on butter glazed baking bowl and double boil it for almost two hours. Make royal icing with egg white, icing sugar and lemon juice.

Once the pudding is done pour the icing on top it.

This pudding can be tried with brandy sauce.

Oshaka chicken

Ingredients:

Boneless chicken: 250 gm

Corn flour and oil: 150 gm each

Maida: 200 gm

Butter: 50 gm

Egg: One

Onion: 100 gm

Spring onions: 50 gm

Green chillies: Five

Ginger and garlic: 25 gm each

Salt and pepper: One Tsp each

Sugar: Two Tsp

8 to 9 sauce: One Tsp

Method:

Mix maida and corn flour with water to prepare batter. Dip chicken pieces in batter and fry in oil.

Heat oil in a frying pan and sauté chopped onion, ginger, garlic and green chillies. Add sugar, white pepper, sauce and salt. Keep stirring, add chicken and toss till contents are well mixed. Serve hot. Garnish with spring onions.

Quick fix: Chicken tex-mex

INGREDIENTS:

Chicken breast: Two

Vegetable oil: 10 ml

Lime juice: Five ml

Chopped cilantro: 10 gm

Minced garlic:Five gm

Minced jalapenos: 10 gm

Chilli powder:10 gm

Cumin seed powder: Five gm

Salt and pepper: To taste

For chilli butter:

Saltless butter: 50gm

Cumin seed and chilli powder: Five gm each

Paprika and chopped garlic: Five gm each

Chopped oregano: Two gm

Tobacco and Worcestershire sauce: Five ml each

METHOD:

Work on the butter with the hand or with a paddle attachment until it gets soft. Add the remaining ingredients and blend well. Adjust the seasoning with salt and pepper.

The compound butter is ready for use now. It may be rolled into a log or piped into shapes and chilled for use later.

Trim the chicken and remove bone and skins, if desired. Combine the marinade ingredients and pour over the chicken evenly. Marinate in a refrigerator for four hours or overnight. Remove the chicken from the marinade before grilling and allow any excess to drain away before placing.

Place the chicken presentation side down first on the grill. Grill undisturbed for three minutes. Turn the chicken over and complete cooking until done, about 3 to 4 min (170 degree F / 75 degree F for breast meat). Top each portion with a slice of the chilli butter, heat under a boiler or salamander until the butter begins to melt. Serve at once.

Yakhni Pathan

Ingredients

500g mutton

1/2 cup oil

Salt

Water

3 large onions, chopped fine

20 cloves garlic, peeled

2-3 dry red chillies, whole, stems intact

Bouquet garni (tied loosely in a square of muslin)

2 tbsp whole coriander

1 tsp saunf

Method:

In pressure cooker, sauté mutton in hot oil until colour changes. Add salt and enough water – about 2 ladles – to submerge bouquet garni. Place bouquet garni in cooker and pressure cook until almost done (about 10 minutes of simmering on low heat after the full pressure whistle.)

When pressure drops, open lid, squeeze and remove bouquet garni. Remove chillies, pound, strain out seeds and plastic-like outer skin. Return clean red pulp to curry.

Simmer, mashing any visible bits of onion or garlic with the back of a ladle against sides of pan. The aim is to get smooth, thick gravy. Cook, uncovered, only till excess moisture evaporates; the onions etc shouldn't “brown”. Then add a couple of spoons of water and simmer, covered, to get “roghan”, the oily red film, on top.

Tori with Coconut and saunf

Ingredients

1 kg kali tori (or any similar variety of gourd)

2 tbsp vegetable oil

1/2 tsp mustard (sarson) seeds

To be ground together

1 cup grated coconut

2-3 green chillies

1 tsp saunf

2 whole dried red chillies, broken into two

1 tsp chana dal

Salt

Method: 

Wash and peel tori. Slice into discs. Heat 1 tbsp oil and sauté mustard seeds till they splutter. Add tori and cook, covered, till tender. While tori is cooking, prepare coconut paste. In a blender, grind coconut, green chilli and saunf to a coarse paste. Place the ground coconut mixture in the centre of the cooked tori, covering it with the tori. Cover the pan with a lid. The steam from the tori will cook the coconut paste. Add salt and mix the coconut with the tori. In a small frying pan, heat the remaining oil. When it becomes very hot, sauté red chillies and chana dal. Pour the seasoning over the beans. Stir well to mix.

Cheese quesadilla

INGREDIENTS:

(For filling):

Cheese: 300 gm

Chopped onion: 100 gm

Chopped coriander leaves and chillies : 50 gm each

(For Tortilla dough):

Maida and wheat flour: 100 gm each

Egg: One

Olive oil: 25 ml

Salt: To taste

((For Salsa sauce):

Onion: 50 gm

Tomato: 100 gm

Chilli: 25 gm

Coriander leaves: 50 gm

Vinegar: Five ml

Olive oil or salad oil: 10 ml

Tomato ketchup: 10 gm

Salt: To taste

METHOD:

Prepare Tortilla dough and keep it aside for 30 minutes for proofing. Mix all the ingredients to make a filling.

To prepare the salsa sauce, chop the onion, tomato, chilli and coriander and mix all the ingredients.

Make mini chappatis of the dough and roast them in the grill. Stuff the filling inside the Tortilla and make it in a crescent moon shape.

Vazhaipoo puttu

Vazhaipoo puttu is a dish that has been part of our family's cooking tradition for decades.

What you need

Chick peas (Channa dal) – 100 gm

Banana flower (Vazhaipoo) – 150 gm

Ginger, finely chopped – a little

Garlic, finely chopped – a little

Green chillies - 2

Onion - 2

Oil - 2 tsp

Turmeric - 1/2 tsp

Mustard seeds – 1/2 tsp

Salt - to taste

Asafoetida (optional) - 1/4 tsp

For garnishing

Coconut, grated – a little

Curry leaves – a few

Cooking instructions 

 

Soak the channa dal for 20 minutes and grind it coarsely without adding water. Steam this for about ten minutes in a steamer and cool at room temperature. Clean the vazhaipoo and chop finely.

Heat two tablespoons of cooking oil in a kadai and add half a teaspoon of asafoetida, finely chopped curry leaves, two slit green chillies, finely chopped ginger and garlic and sauté for a few minutes.

To this add finely chopped onions and fry until golden brown. Now add the vazhaipoo, along with half a teaspoon of turmeric powder and salt. Add the steamed channa dal to the mixture without lumps. Sprinkle some water and keep aside for five minutes.

For garnishing, add grated coconut and curry leaves and serve hot.

This tastes best with ghee rice, rasam or plain rice.

senigala talimpu

Ingredients :

Whole Green Gram 1/2 cup

Whole Bengal Gram 1/2 cup

Seasoning :

Green Chilly 1 (slit)

Curry Leaves 4

Urad Dal 1/4 tsp

Mustard Seeds few

Cumin seeds few

Onion chopped 1 tbsp

Salt

Oil 1 tsp

Preparation :

Wash and soak whole green gram and bengal gram over night.

Next day drain water and put them in cotton cloth keep it in a glass jar and

the lid must be opened slightly, sprinkle water on it once in a while.

The seeds will swell and begin germinating with in a day or 2.

Sprouts are done now, these can be refrigerated till one week.

Seasoning :

Heat oil in a wok, add urad dal after changing its colour, add mustard seeds,

cumin seeds, after spluttering add curry leaves, slit green chilly and chopped

onion let it turn tender then add sprouts, salt to it and mix it well.

Turn off the flame after a min and serve hot as evening snack.

Atukula Upma

Ingredients :

Poha 1 cup

Green Chilly 2 (slit)

Onion chopped 1 tbsp

Curry Leaves 4

Urad Dal 1 tsp

Bengal Gram Dal 2 tsp

Mustard Seeds 1/4 tsp

Cumin seeds 1/4 tsp

Turmeric powder 2 pinches

Salt as per taste

Oil 1 tbsp

Coriander leaves few sprigs

Preparation :

Take poha in a mesh, run cold water through it and keep it a side.

Heat oil in a vessel add urad dal, bengal gram dal, after changing its colour,

add mustard seeds, cumin seeds, after spluttering add green chilly, curry leaves

chopped onion and turmeric powder.

Let it done for 2 Min's.

Now add poha, salt to it and mix it well.

Put lid on it, let it cook for 5-10 Min's on medium flame.

Garnish with coriander leaves and serve with any chutney.

Makes roughly 1-2 servings.

It takes 10-15 Min's to cook

Thotakura Vepudu

Ingredients :

Thotakura (chopped) 4 cups

Onion 1 small

Green Chilly 4

Garlic Pods 5

Urad Dal 2 tsp

Cumin Seeds 1/4 tsp

Mustard Seeds 1/4 tsp

Turmeric Powder 1/4 tsp

Oil 1 tbsp

Salt as per taste

Preparation :

Chop onion and green chilly finely.

Wash thotakura for 4-5 times and keep in a mesh.

Heat oil in a vessel, add urad dal, after changing its colour, add cumin seeds,

mustard seeds.

After spluttering add chopped green chilly, onion, turmeric powder and

stir it well.

Let the onion become tender, now add thotakura, salt to it and mix it well.

Put the lid and cook on med-low flame for 5 Min's, then remove the lid

and let it done for 15 or more Min's till it fries.

Now its ready, serve it with jowar roti, rice roti....etc.

It takes approx 20-25 Min's to prepare.

Makes roughly 2 servings.

Aratikaya Vepudu

Ingredients :

Plantains 3

Red Chilly Powder 1/4 tsp

Turmeric Powder 1/4 tsp or less

Salt as per taste

Oil 1/2 tbsp

Preparation :

Boil plantains in 2 cups of water for 5-8 Min's, let it cool then remove water,

peel the skin and chop them in to 1/4 inch size pieces.

Heat oil in a non-stick pan, add plantain pieces, turmeric powder and salt,

mix it well and fry on med-low flame.

Stir it very often to avoid burning, fry till the pieces change its colour to

light brown(approx it takes 15 Min's) .

Now sprinkle the red chilly powder and remove from flame after a min or 2.

Serve it with sambar rice...etc.

It takes approx 20-25 Min's to cook.

Makes roughly 2-3 servings.

Boda Kakarakaya Fry

Ingredients :

Boda KakaraKaya/Teasel Gourd 1/4 kg

Red Chilly Powder 1/4 tsp

Mustard Seeds 1/4 tsp

Cumin Seeds 1/4 tsp

Urad Dal 1/2 tsp

Turmeric Powder 1/4 tsp

Curry Leaves 5

Oil 1 tbsp

Salt as per Taste

 

Preparation :

Wash teasel gourd and cut in to 4-6 pieces.

Now heat oil in a non-stick pan, add urad dal, mustard seeds, cumin seeds, after

spluttering add curry leaves and turmeric powder.

Then add chopped teasel gourd, salt and stir it perfectly, cook on low-med flame

put the lid (do not add water) after 10 mins add red chilly powder .

Remove the lid, stir it frequently and fry for 15-20 mins.

Boda Kakarakaya Fry is done, serve it with chapati, rice...etc

Makes around 2-3 servings.

It takes approx 30-35 mins to prepare.

Papaya-mango-carrot punch

Ingredients

Ripe Papaya - 1 cup

Ripe Mango - 1 cup

Carrot - 1 cup

Cold milk - 3 cups

Sugar - 3 tbsp

Cinnamon - 1 pinch

Lime - 1 tbsp

Salt - to taste

Method

Blend all the ingredients till smooth in consistency. Add ice cubes and serve cool (instead of sugar you can try the same with plain ice cream).

Coconut mango drink

Ingredients

Thick coconut milk - 1 cup

Sugar - 2 tbsp

Mango juice - 2 cups

Cinnamon powder - 1 pinch

Coconut water - half cup

Ice cubes - few

Method

Put all the ingredients into a shaker with some crushed ice, shake well and pour it into the serving glasses, serve cool with chopped mango.

Tender coconut- apple smoothie

Ingredients

Tender coconut - 1 cup

Tender coconut water - 2 cups

Condensed milk - 2 tbsp

Apple peeled and sliced - 1 cup

Lime juice - 1 tbsp

Butter scotch ice - cream - 2 tbsp

Cherries - few (for garnish)

Method

Blend all the ingredients except ice-cream. Pour the blended smoothies into 2 long glasses, top it with ice-cream and cherries, serve cool.

Karuveppilai chicken

Ingredients

Chicken: One kg

Ginger and garlic paste: 10 gms

Chilli powder: 20 gms

Turmeric powder: Five gms

Lime juice: Two lemons

Salt: to taste

For Curry Powder:

Dried curry leaves: 25 gms

Split Bengal gram and split red gram: 10 gms each

Split black gram: Five gms

Cumin and asafoetida: Three gms each

Chillies: Five

Method:

Clean the chicken, wash and cut into small pieces.

Marinate in a mixture of ginger garlic paste, chilli powder, turmeric powder, lime juice, salt and set aside. Boil ingredients for the curry powder and grind them.

Toss chicken pieces in curry powder and deep fry in oil. Serve with lemon wedges.

Corn flakes chicken balls

Ingredients:

Chicken (boneless): 250 gm

Maida: 100 gm

Corn flour: 75 gm

Egg: Two

Corn flakes: 250 gm

Salt and pepper: 10 gm each

8 to 9 sauce: 10 ml

Worcestershire sauce: 10 ml

Rosemary and thyme: One pinch each

Method:

Mince the boneless chicken and make balls and keep it aside. Prepare a batter with maida, corn flour and egg.

Add the sauces, rosemary and thyme to the batter.

Dip the chicken balls in the batter and roll them over corn flakes.

Deep fry the balls and serve it hot with butter rice.

Mango shrikhand

Mango shrikhand is a great seasonal dish. A traditional dessert, it is very tasty, healthy and easy to make.

What you need

Mango pulp: 3/4 cup

Yogurt: 1 cup

Sugar: 1/2 cup

Saffron: a pinch

Cardamom: a few pods

Cashewnuts: a few

Raisins: a few

Cooking instructions

Drain the water from the yogurt by tying it in a cloth and let it hang for about two hours.

Mix the drained yogurt, mango pulp and sugar.

Add more sugar if needed.

Add cardamom powder, saffron and mix well.

Garnish with raisins, cashewnuts and refrigerate for two to three hours before serving.

Kavipoo pattani pal kari :)

INGREDIENTS:

Small size cauliflower and coconut : One each

Fresh green peas: 150 gms

Split green chillies: Six

Ginger: 30 gms

Shallots: 100 gms

Cooking oil: 50 ml

Curry leaves: Few

Mustard seeds, split black gram and aniseeds powder: Half Tsp each

Cinnamon stick: Few

Cashewnuts: 10 gms

Corriander leaves: Few

Water: 200 ml

 Salt: To taste

METHOD:

Take oil in a pan, sauté mustard seeds, split black gram, green chilli, cinnamon stick and curry leaves. Then sauté peeled shallots till it reaches light golden colour. Add julienned ginger and water. Add green peas and boiled cauliflower to the mixture with aniseed powder. Simmer the fire when vegetables are boiled and now add coconut milk and salt to it. Wait till the milk thickens. Garnish the dish with stripped cashew nuts and chopped coriander leaves. Serve the dish hot with steamed rice or with any Indian bread.

Varutha mutton chops :)

 

What you need

Mutton chops -1/2 kg

Ginger, choppe - 50 gm

Green chillies, chopped - 8

Eggs – 1 or 2

Red chilli powder - 1 tsp

Turmeric powder - 1 tsp

Salt - to taste

   

Cooking instructions

Clean and wash the mutton chops.

In a mixer add ginger, green chillies, 1/2 tsp turmeric, salt and grind together to form a smooth paste.

Mix the paste and the mutton chops and marinate for 10 minutes.

Add the marinated mutton chops along with 1/4 cup of water in a pressure pan, and pressure cook for 20 minutes.

Uncover the pan, and cook till the gravy turns dry and the pieces are well-coated.

In a medium bowl beat the eggs with turmeric, chilly powder and a little salt.

Heat a sauce pan, with enough oil to shallow fry. Dip each mutton chop in the beaten egg mixture and fry till golden brown.

Serve hot.