Wednesday, April 27, 2011

Sanna

Thanx to Mitchelle of food , football and baby blog  sanna for the first  time turned out perfect. Mitchelle has got a lovely website , please do check it out when time permits.




  • 1 1/2  idli rice
  • 1/2 cup basmati rice
  • 1/4 cup beaten rice
  • 1/4 cup +1 tbsp urad dal
  • 2 tbsp sugar
  • salt to taste
  • 1 tsp yeast dissolved in 1 tbsp of warm water
  • water for grinding


Soak idli rice, basmati rice, beaten rice and urad dal for 4 hours in water.
Wash the above with water and grind in grinder adding salt , sugar and water.

Pour the batter in a bowl and stir in the dissolved yeast.
Leave the batter overnight to ferment and rise.

To steam I used a idli vessel. 
Grease them well with the oil. This is important since the sannas will stick.
Pour batter into them and steam for 10 minutes.

Take them out and leave it cool.
Once cooled run a knife around it to remove from the idli cups.

Sanna's go very well with chicken curry. 
You can also have it with chutney.



Sunday, April 24, 2011

Coimbatore Biryani



  • 1/4 kg mutton
  • 3 onion
  • 1 tomatoe
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tbsp green chilli paste 
  • 1 tbsp small onion paste
  • 1/2 bunch coriander leaves
  • 1/2 bunch of mint leaves
  • 1 lime juice
  • 1/2 cup oil
  • 2 tbsp ghee
  •  3 cloves, 1 cardamom and patta powder them.
  • 3 glass of basamathi rice



Clean and wash the mutton and drain the water out.
Mix the mutton with the all spices powder and 1 tsp of chilli powder.
Fry the onion till brown in oil.
Add tomatoe , ginger, garlic, green chillies and small onion paste one by one.
Fry them for 5 minutes.
Then add the leaves.
Add the mutton mix, a cup of water and salt.
Let it cook in a pressure cooker.



Wash the rice and let it drain the water.
Transfer the contents from cooker into another vessel.
Add the cleaned rice and 5 glass of hot water into it.
Add salt and cook until all the water is absorbed.
Add the lime juice and ghee and mix well. 
Let it cook for few minutes.





Wednesday, April 20, 2011

Easy way of Chicken fry

In this chicken fry I use a chilly paste combination  of  long Mangalore red chillies , salt, ginger and garlic. I lightly roast them and then grind with tamarind water. When time permits I grind a large amount of this paste and store it in refrigerate.



  • 2 tbsp of  chilly paste ( or a combination of 1 tbsp chilli powder and 1 tbsp ginger, garlic paste)
  • 1 tbsp of soy sauce
  • salt to taste
Cut the chicken to the required sizes.
Wash them .
In a bowl mix the chicken with all the ingredients.
Cook until the chicken is cooked( don't add water).
Add 2 tbsp of oil when the water is absorbed.
Fry them well.


Sunday, April 10, 2011

Cupcake with Tiramisu




Baked some eggless chocolate cupakes.  So tried this new London Dairy's Tiramisu ice-cream with cupcakes. Remember to warm a bit the cupcakes before having with ice-cream..!!
I posted the recipe for eggless chocolate cake in my Home of cupcakes blog..so here the link...: Eggless cupcake



we just enjoyed it.

Egg Noodles with veg


The best part of making these noodles is I remember my collage days where in I used to cook them or I could say mix them...:) All the vegetables will be sliced and noodle cooked and drained... wow that was my of cooking ...those days...!!!



  • 1 packet of Egg noodles
  • 1/2 cup of thinly sliced cabbage
  • 1/2 cup of thinly sliced carrot( here u can use the grater)
  • 1/4 cup of thinly sliced capsicum
  • 1 tbsp + 1 tbsp ginger + garlic grated
  • pepper and salt
  • 1 1/2 tbsp of  soy sauce
  • 1 egg



Cook the noodle as per the instructions on the packet.
In a wok add 2 tbsp of oil .
Add ginger and garlic and fry for a minute.
Then add cabbage and fry for 1 minute.
Add carrot and capsicum fry it.
Make a hole in the center of the vegetables and add the egg , pepper and salt and keep stirring until the egg is cooked.
Then add the drained and rinsed in cold water noodles to the vegetables and mix.
Add soy sauce and cook until all of them is mixed properly.

Thursday, April 07, 2011

Strawberry Cream

I always love to make desserts which are quick and easy.. ...so decided to try something new on strawberry..!!

10 strawberry
1 tin nestle cream
2 cup of ice - cream

Clean the strawberry with water and drain the water from it.
In a bowl whip the strawberrry , nestle cream and ice- cream until it is mixed properly.
Put the mix into a bowl and decorate it with chocolate sauce.




Note: One can also add thin slices of bannan.

Viennese Chocolate Cookies


I have baked this cookies and posted on my Home of cupcakes blog .... 
Baked them  for snack time for my daughtie...!!




So here is the link....  Home of cupcakes

Wednesday, April 06, 2011

Mangalore Fish curry





  • 250 grams any fish ( I used black pompfret)
  • 1/2 cup coconut
  • 2 dry Mangalore red chilies
  • 1/2 tsp turmeric powder
  • 1 medium onion
  • 1 tsp crushed ginger n garlic
  • 1/2 tomato
  • 1 tbsp tamarind
  • 1 spring curry leaves
  • 2 tbsp oil


Clean and cut the fish into big slices and wash well.
Chop the onions and tomato.
Soak tamarind in a little water.
Warm the coconut with dry red chillies. ( Do not Roast)
Grind to a fine paste adding little water to the coconut and red chilies.

Heat oil.
Add onions and saute.
Then add tomato , crushed ginger and garlic and fry for few minutes.
Add the tamarind water, turmeric powder and salt.
Boil for few minutes.
Add the fish .
Cook till the fish is done.
Mix the coconut paste.
Add curry leaves.
Simmer and remove from the fire.

Sunday, April 03, 2011

Appam

(Hoppers)






                                                                                                        Appam , each one of us has a different way or different measurement. One can serve with thick coconut milk and sugar or with mutton or chicken stew. 


  • 1 glass of basmathi rice
  • 2 tbsp of cooked boiled rice
  • 4 tbsp  grated coconut or 2 tbsp of coconut powder
  • 1 tsp of instant dry yeast
  • salt to taste.
Soak basmathi rice in water for 4-5 hours.
Wash and add coconut ( I prefer to use coconut powder since it blends easily with the rice) and cooked rice.
Grind it with yeast, salt and enough water to a very smooth paste.

Cover and keep aside till it rises (6-12hours).
Once the batter is fermented one can see that the batter is double the quantity and has a smell.

Stir the batter well.
Place the appachatti if you don't have place a non-stick small pan on a high flame.
Pour about 1/4 cup of batter, tilt the pan around to coat the side the appachatti with a thin layer of the batter.
Cover the lid , when cooked romove to a plate.

 Serve with coconut milk or curry.




Note:

  1.  These appam (hoppers)  can be be made without yeast by adding soda bicarbonate and sugar the previous night.
  2. Instead of cooked boiled rice, you can add 1 tbsp of boiled rice with the basamthi rice and grind to a smooth paste.

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