Category: Bachelor's Recipes

mutton curry

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Bhurji Aloo Gobi

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Grape Juice

Grape Juice

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Traditional Egg kurma

Egg -Veg Kurma


Ingredients:

Egg-4

Turmeric-1/4 tsp

Salt to taste

Sesame oil

 For the Tempering / Tadka:

Curry leaves-2 spring

Mustard-1/4 tsp

Urad-dal-1/4 tsp

 For the Sauté:

Shallots- 250 grams

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (optional)

Hing -1 pinch (optional)

 Garnishing

Fresh Coriander – 1/3 bunches

 Spices For the Grinding:

Red Chillies – 8

Coriander seeds -6 TSP

Cumin seeds -1 tsp

Fennel seeds – 2 tsp

Black Pepper corns- 1 tsp

Curry leaves-1/3 bunch

Cardamom-2

Cloves-2

Cinnamon-2

Coconut-1/2(Separately)


Preparation method:

  1. Boil the eggs, peel it and keep it aside.
  2. Fry the spices in the dry pan, till it gets nice aroma.
  3. Grind the spices to a smooth paste.
  4. Grind the coconut to a smooth paste separately.
  5. Crush the tomato using hand and crush the shallots using DD.
  6. Take boiled eggs in a bowl; add the grinded masala, crushed onions, crushed tomatoes, ginger garlic paste, turmeric, hing and salt.
  7. Add handful of sesame oil and mix altogether with hand, marinate it for 5 mins.
  8. Heat the pan; transfer the mixture to the pan. Sprinkle water.
  9. Cover it and cook it for 15 min in a medium flame.
  10. Stir it occasionally. When it’s done, add the coconut paste and simmer it for 15 mins .
  11. Garnish with fresh coriander and serve it hot with rice or roti.

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Water Amarnath Leaves

ponangani keerai


Ingredients

Spinach-1 cup

Coconut-1/4 cup grated

Shallots-6

Cumin seeds-1/2 tsp

Asfoedieta-2pinch

Sesame oil-1 tsp

Turmeric powder-1/4 tsp

Salt to taste

Oil

 For the tempering/tadka:

Mustard seed-1/2 tsp

Urad dal-1/2 tsp

Cumin seeds-1/2 tsp

Red chillies-2

Curry leaves


Preparation method:

  1. Wash and chop the spinach finely.
  2. Heat oil or ghee in a pan, add tempering spices.
  3. Once they splutter, add onions and sauté it.
  4. Add spinach and fry it well.
  5. Add chopped shallots, green chillies, cumin seeds, hing, turmeric powder and salt to the spinach.
  6. Add less water cover it and cook for 10 mins.
  7. Add grated coconut stir it well and cook it in a low flame for 2 mins.
  8. Serve it hot with rice or roti

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Anchovies Coconut Curry -Dried Anchovy and Coconut Milk – Kerala Style Fish Curry in Coconut Gravy

Dry Anchovies Coconut Curry

Anchovies Coconut Curry -Dried Anchovy and Coconut Milk – Kerala Style Fish Curry in Coconut Gravy – Origin

Anchovies Coconut Curry -Dried Anchovy and Coconut Milk – Kerala Style Fish Curry in Coconut Gravy is a great dish based on South Indian style of cooking specially from Kerala cuisine.Simple and very delicious dish, easy to prepare.

Dried anchovies curry – Anchovies coconut curry – Karuvadu Thokku – Spices and cooking method

Chepa Pulusu – Netholi Meen Coconut curry – Anchovies curry Kerala Style – This is my version of cooking. Anchovies cooked with shallots,tomatoes and with the spices in slow cooking process. The special ingredient is Coconut / coconut milk, added to the curry enhance the taste. The flavours are realy good. The spicy level can be adjusted according to individual taste.Lima beans and brinjals have added to give rich taste to the curry.

Fish curry with coconut milk kerala style – Nethili Meen Kuzhambhu – Spicy Anchovy Curry Kerala Style – – Nutritional health benefits

Anchovies are good source of omega-3 fatty acid, which helps to promote healthy skin and helps anti aging. Anchovies contains unsaturated fat which can help lower your cholesterol and reduce your risk of heart disease.Anchovies are rich in protein and a low calorie count, which is an excellent diet to lose weight.Anchovies are rich in iron, which helps to increase white blood cells.Anchovies are rich in minerals such as calcium… which are essential for the growth and maintanenece of strong bones.

Dried Anchovies Curry / Unakka Meen curry – Fish curry coconut milk thai – Serving method

Netholi Meen Coconut Curry – Anchovies indian curry – Anchovy fish curry kerala style – is perfect dish for lunch or dinner. Anchovy fish coconut curry served as a main course with rice.This is perfect dish well goes with idli and dosa. This excellent dish that anyone can do in a quick time and delicious recipe.

Kerala fish curry coconut – Fish curry with coconut milk kerala style – Ingredients

Anchovies -250 gms
Brinjal-250 gms
Lima Beans-250 gms
Onions-2 medium
Tomato-2 medium
Green chillies-3
Tamarind juice-1 cup
Coriander leaves
Salt to taste
Sesame oil

For the Tadka/Tempering:
Mustard seeds-1/2 tsp
Urad dal-1/2 tsp
Red chillies-4
Curry leaves-1 spring
Fenugreek seeds-1/4 tsp
Cumin seeds-1/4 tsp

Spices:
Turmeric -1/2 tsp
Chilli powder-1 tsp
Coriander powder-2 tsp
Cumin powder-1/2 tsp
Pepper powder-1/2 tsp
Hing-1/4 tsp

For the coconut paste:
Coconut-1/4
Cumin seeds-1 tsp
Garlic cloves-6
Green chillies-2

Fish curry coconut milk indian – Fish curry with coconut milk recipe – Preparation method:

Heat oil in a pan add tempering spices.
Once they splutter, add chopped onions, green chillies, garlic cloves and sauté it.
When it turns to golden brown, add chopped tomatoes.
When the tomatoes are cooked well, add tamarind juice .
Add all the spices and salt mix it well.
cook until oil floats on the top.
Add chopped brinjal, boiled lima beans and anchovies..
Cover it and cook for 20 mins in a medium flame.
Add Coconut paste and simmer it for 10 mins.
Garnish it with coriander leaves.
Serve it hot with rice.

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Toor Dal

toor dal


Ingredients

Toor dal-2 Cups

Garlic cloves-2

Cumin seeds-1/2 tsp

Asfoedieta-2pinch

Sesame oil-1 tsp

Turmeric powder-1/4 tsp

 For the tempering/tadka:

Mustard seed-1/2 tsp

Urad dal-1/2 tsp

Cumin seeds-1/2 tsp

Red chillies-2

Curry leaves


Preparation method:

  1. Add garlic, turmeric, asafoetida, cumin seeds and sesame oil to the dal
  2. Add water 1:2 ration and pressure cooks it for 5 whistles
  3. Smashed the cooked dal, add salt.
  4. Heat oil or ghee in a pan, add tempering spices.
  5. Once they splutter, add it the smashed cooked dal.
  6. Serve it hot with rice or roti

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Chayote Dal Rice

chayote rice


Ingredients:

Chow chow/chayote -250 grams

Moong dal-1 cup

Shallots-5

Turmeric powder-1/4 tsp

Asafoetida/hing- 1pinch

Green chillies-2

Salt to taste

Coriander leaves

Ghee

 For the Tempering/Tadka:

Mustard-1/4 tsp

Urad dal-1/4 tsp

Cumin seeds-1/4 tsp

Red chillies -4

Curry leaves


Preparation method

  1. Wash and clean the moong  dal,  add 1:2 ratio of water.
  2. Peel and cut the chayote into cubes and add it to dal.
  3. Add turmeric powder, cumin seeds, hing  and  2 garlic cloves .
  4. Add shallots, green chillies and salt.
  5. Cook it in a pressure cooker for 3 to 5 whistles.
  6. Heat ghee in a pan, add mustard, cumin seeds, urad dal, red chillies and curry leaves.
  7. Once they spluttered, add cooked chayote, mix it well and cook it for 12 mins in a low flame.
  8. Add cooked rice and mix it well, sprinkle sesame oil.
  9. Add fresh coriander leaves and serve it hot.

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Plantain Stir Fry

Plantain Stir Fry


Ingredients:

Raw Plantain-2

Mustard seeds-1/2 tsp

Urad dal-1/2 tsp

Curry leaves-1 spring

Cumin seeds-1/2 tsp

Red chillies-2

Sambar powder-1/2 tsp

Turmeric powder-1/2 tsp

Hing-1/4 tsp

Salt to taste

Oil


Preparation method:

  1. Peel the plantains and cut into small cubes.
  2. Heat oil in a pan, add mustard seeds, urad dal, red chillies, curry leaves and cumin seeds.
  3. Once they splutter add the plantain cubes, sambar powder, turmeric, salt and hing.
  4. Stir it well, sprinkle water cover it and cook for 10 mins in medium flame.
  5. Serve it hot with rice or roti.

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Veg Kurma Grandma Style


Ingredients:

Mixed Vegetables-500gms

Turmeric-1/4 tsp

Salt to taste

Sesame oil

 For the Tempering / Tadka:

Curry leaves-2 spring

Mustard-1/4 tsp

Urad-dal-1/4 tsp

 For the Sauté:

Shallots- 250 grams

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (optional)

Hing -1 pinch (optional)

 Garnishing

Fresh Coriander – 1/3 bunches

 Spices For the Grinding:

Red Chillies – 8

Coriander seeds -6 TSP

Cumin seeds -1 tsp

Fennel seeds – 2 tsp

Black Pepper corns- 1 tsp

Curry leaves-1/3 bunch

Cardomom-2

Cloves-2

Cinnamon-2

Coconut-1/2(Separately)


 Preparation method:

  1. Fry the spices in the dry pan, till it gets nice aroma.
  2. Grind the spices to a smooth paste.
  3. Grind the coconut to a smooth paste separately.
  4. Crush the tomato using hand and crush the shallots using DD.
  5. Take vegetables in a bowl; add the grinded masala, crushed onions, crushed tomatoes, ginger garlic paste, turmeric, hing and salt.
  6. Add handful of sesame oil and mix altogether with hand, marinate it for5 mins.
  7. Heat the pan; transfer the mixture to the pan. Sprinkle water.
  8. Cover it and cook it For the 30 min in a medium flame.
  9. Stir it occasionally. When it’s done, add the coconut paste and simmer it for 15 mins .
  10. Garnish with fresh coriander and serve it hot with rice or roti.

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