PRAWN -MACARONI POLA

Ingredients:


Boiled macaroni- 3 cup
Prawns -1 cup
Red chilli powder 
Onion-3
Ginger- garlic paste- 2 tsp 
Green chilli -3
Tomato  1 small de-seeded
Eggs- 6
Coriander leaves
Curry leaves 
Salt 

Method:

1. Fry prawns marinated in red chilli powder, salt .

2. In the same oil, add chopped onions, ginger -garlic paste and saute till it turns translucent.then green chilli and tomatoes.

3. Now add prawns cut into 2-3 pieces.

4. Add coriander leaves and curry leaves  it is done.

5. Now beat the eggs with salt and pepper. Mix boiled macaroni in this.

6. Take a non-stick pan, coat with oil or ghee and pour half the egg-macaroni mixture into the pan.

7. Now layer the prawns masala on top of that. Then, again the egg-macaroni mixture.

8.Cover with lid and simmer in low flame for a minimum of 15 minutes or till it is done. 

FILLED EGG

                                
  Ingredients: 
1) Egg: 5 nos.
2) Cooking Oil: 2 tbs
3) Onion: 2nos. chopped
     Green Chilli: 4nos. (finely chopped)
     Ginger: 1/4 ts. (finely chopped)
     Salt to  taste
4) Turmeric Powder: 1/4 tsp.
    Curry Leaves: few
    Coriander Leaves: 2tbsp
5) Plain Flour (maida): 300g
    Rice flour : 100g or Basen Flour
     Salt to  taste

Method:

* Halve the boiled eggs and separate the yolk and white

* Heat oil in a pan and sauté the ingredients listed under 3). Add ingredient 4) and the boiled yolks, then mix all together and keep them aside

* Once cooled, shape the mixture into a size of small lemon, and use it as a filling in the boiled egg white. Press it gently to keep the filling in place. Repeat this for all the remaining egg whites (to make 10 nos.)

* Make a batter of all the ingredients listed in 5) above. Dip the filled egg whites into the batter and deep fry until it turns golden (a word of caution:- egg can blast while deep frying so cover it with a lid)

MUTTON BIRIYANI

I WOULD LIKE TO DEDICATE THIS MUTTON BIRIYANI TO MY DEAR MOTHER FATHIMA AS WE CELEBRATED MOTHERS DAY .THE BIRIYANI MADE BY HER  IS SO POPULAR AMONG MY FAMILY CIRCLE .I NOTICED THAT THIS BIRIYANI WITH ALL ITS PLUS POINTS CAN BE MADE BY HER IN EVEN VERY LARGE QUANTITY .WE BELONG TO SAIDARAKATH  [ AYSHA'S] FAMILY WHICH HAS LARGE MEMBERS ,IF THERE IS A PARTY IN OUR FAMILY SHE IS THE CHIEF COOK. ALWAYS I USED TO OBSERVE CAREFULLY WHILE SHE MAKES BIRIYANI .BUT STILL I  AM UNABLE TO  ATTAIN HER  RESULT .MY EFFORTS CONTINUE.............SHE PREPARES THIS WITH VERY MINIMAL INGREDIENTS  BUT THE QUANTITY OF THE MUTTON SHE USES SAME PROPORTION OF RICE ..SO I WANT TO SHARE MY UMMA'S BIRYANI RECIPE . THIS IS VERY NORMAL BIRYANI.  I AM SURE THAT  YOU ALL WILL LIKE IT .

           
MUTTON                                         -1KG
RICE                                                 -1KG[4 glasses]
ONION SLICED [ FOR RICE]         -1
ONION SLICED                               - 5
ONION SLICED FOR MUTTON     -1
GINGER GARLIC WITH [10 G-CHILLY] PASTE -3 TBSP
TOMATO                                   -4
CURD                                         -1/4 CUP
LIME JUICE                               -2TBSP
CORIANDER LEAVES             -1/4 CUP
MINT LEAVES                          -1/4 CUP
GARAM MASALA POWDER   -1/2 TSP
GHEE
COCONUT OIL

FOR THE MASALA

CLEAN AND DRAIN  THE MUTTON .ADD 1 SLICED ONION WITH LITTLE GINGER GARLIC PASTE ,1 TBSP CURD , LITTLE PEPPER POWDER AND SALT  MIX WELL IN MUTTON .HALF  COOK MUTTON .OR COOK TILL WATER DRIES UP FROM MUTTON.
HEAT A VESSEL WITH 3 TBSP OIL & 1 TBSP GHEE AND SAUTE ONION  TILL IT BECOMES SLIGHTLY BROWN,THEN  GINGER.GARLIC& CHILI PASTE  SAUTE FOR  FEW MINUTES .ADD TOMATOES &STIR.WHEN TOMATO BECOMES SOFT  ADD HALF COOKED MUTTON MIX WELL ADJUST SALT  COVER AND COOK .ADD CURD,.LIME JUICE ,LEAVES .GARAM MASALA POWDER  .TURN OFF

FOR THE GHEE RICE

WASH AND DRAIN THE RICE .HEAT A HEAVY BOTTOM PAN WITH 3 TBSP COCONUT OIL & 3 TBSP GHEE . FRY THE ONION SLIGHTLY [IF U WANT U CAN ADD WHOLE GARAM MASALA AT THIS STAGE]  ADD RICE THEN FRY FOR 3-4  MINUTES THEN POUR 6 GLASSES OF HOT WATER  BRING THEM TO BOIL ,ADD SALT ,LIME JUICE OF 1 LIME WHEN WATER  COMES SAME LEVEL OF RICE REDUCE HEAT AND COOK ON LOW HEAT  AND TURN OFF .

 FOR GARNISH

FRY TWO SLICED ONION [YOU CAN ALSO USE FRIED CASHEW-NUTS  ]
CORIANDER LEAVES & MINT LEAVES
1/4 TSP GARAM MASALA POWDER TO SPRINKLE BETWEEN LAYER

DUM PROCESS  [LAYERING THE BIRYIANI]

APPLY SOME GHEE IN A HEAVY BOTTOM VESSEL FIRST LAYER WITH RICE THEN  HALF OF MUTTON MASALA THEN  HALF OF FRIED ONION . C&C LEAVES.SPRINKLE GARAM MASALA THEN AGAIN RICE ,MUTTON ,FRIED ONION ,LEAVES ,GARAM MASALA LAST LAYER WITH RICE ,THEN COVER  AND  KEEP ON LOW HEAT FOR 10 -15 MINUTES .SERVE .

                        ...

TRIFLE PUDDING

TRIFLE PUDDING A COLORFUL DELIGHT 

Trifle is a dessert  dish made from thick (or often solidified) custard , fruit, sponge cake, fruit juice or gelatin, and whipped cream. These ingredients are usually arranged in alternating layers. 

INGREDIENTS


Butter cake or Spongecake             -1/2 kg
mixed fruit jam                             -4  tbsp mix with 3 tbsp warm water
pineapple  chopped                       -2 cup
apple chopped   -                          -1 Cup
[you can use any fruits like grapes, mango ,cherry  ...etc or you may add  canned mixed fruits]                         
sugar                                                -1/2 cup
water                                               -1 cup
jelly- Raspberry flavor                      -1 packet


 FOR CUSTARD


custard powder           -2 tbsp
milk                          -1/2 ltr
sugar                        -5 tbsp
vanilla essence           -1/2 tsp


Mix custard powder in 1/4 cup milk .Boil  rest of the milk with sugar ,when starts to boil reduce heat  pour custard mixture slowly to boiling milk , stirring continuously for few seconds.Remove from fire and cool.pour essence&mix. 
prepare the jelly as per pack instructions & set.

Cook pineapple with 1 cup water ,add 1/2  cup sugar .boil for 5 minutes .turn off and cool then add apple and refrigerate. 


HOW TO ARRANGE


Slice  the cake and  spread  jam on cake slices and  place  them  in the pudding dish .Then layer  apple &pine apple mixture.Then layer with  custard    ,cut the jelly  add few jelly crystals  .Then  repeat same process of layer. last decorate with whipped  cream ...refrigerate &ENJOYYYYY....


Recipe courtesy : Dr Lakshmi Nair

     

EGG-GREEN PEAS KURMA

EGG BOILED AND CUT - 5
ONION                             -2  CHOPPED
TOMATO PUREED          -2
GREEN CHILLI                 -4
POTATO BOILED AND CUT - 2
GREEN PEAS COOKED        -1/2 CUP
CORIANDER POWDER          1 1/2 TSP
TURMERIC POWDER            -1/2 TSP

FOR PASTE

GARLIC                                    -4
PEPPER CORNS                      -1 1/2 TSP
GINGER                                   -1/2''
CINNAMON STICK               - SMALL PIECE
CLOVE                                      -3
CARDAMOM                            -3
GRIND THESE ALL TOGETHER

SALT
COCONUT MILK  (FIRST MILK)1/2 CUP
COCONUT SECOND MILK         -1 1/2 CUP
CURRY LEAVES                            -
CORIANDER LEAVES
COCONUT OIL                              - 1 1/2 TBSP

HEAT OIL SAUTE ONION WHEN IT CHANGES COLOR ADD GRIND-ED PASTE  AND GREEN CHILLY SAUTE FOR MINUTES .THEN ADD POWDERS SAUTE FOR A MINUTE THEN POUR TOMATO PUREE AND SAUTE TILL OIL SEPARATE FROM THE MIXTURE THEN ADD POTATO ,GREEN PEAS SAUTE FOR MINUTES POUR SECOND COCONUT MILK BRING THEM TO BOIL THEN ADD BOILED EGGS  BOIL FOR 5 MINUTES ON LOW HEAT .LASTLY POUR FIRST COCONUT MILK WHEN IT STARTS TO BOIL REMOVE FROM HEAT . . ADD CORIANDER LEAVES, CURRY LEAVES.

RECIPE COURTESY ;LAKSHMI NAIR

CHILLI CHICKEN

                                 CHILLI CHICKEN IS  ONE OF MY UMMA'S SPECIAL FOOD. MY KIDS LOVE IT. BACK HOME IN INDIA MY KIDS ALWAYS ASK HER TO MAKE THIS WITH POROTTA. WHENEVER I MAKES THIS MY KIDS RESPOND "THIS IS OK BUT UMMAMA'S [GRAND MOTHER] CHILLI CHICKEN IS BEST". AFTER ALL MOM'S FOOD IS HER SPECIAL .SO TODAY HERE I M SHARING MY UMMA'S  SPECIAL RECIPE ..

CHILLI CHICKEN


chicken -  1 KG wash & pat dry
FOR MARINATION
ginger garlic paste made with 4 g chilli- 2 tbsp
vinegar 1tbsp
salt
red color 2 pinch
 marinate   chicken refrigerate for hours and  fry &kept aside


FOR MASLA


ginger chopped  1  tsp
garlic chopped    1 tsp
g chilli  chopped                  3[as per  ur spice level]
onion diced           2 small
capsicum diced     1 small
coriander leaves 1/4 cup
pepper powder 1 tsp
soy sauce   2 tsp
g chilli sauce 1 tsp
tomato sauce  1 tbsp




Heat oil and  little soy sauce in a wok  add ginger garlic saute for minutes then chilli saute then onion toss on high flame add a pinch  of red color then capsicum  saute well again add sauces, pepper powder, salt, coriander leaves mix well add fried chicken toss and mix  well  .turn off ,, garnish with spring onion and serve..

HARA BHARA MURGH

chicken - 1 kg


FOR PASTE




onion   -4 fried
ginger garlic paste -1 tbsp
green chilli  -5

cashew  (soak for 15 mnts )     -15
yoghurt      -1/2 cup
coriander powder -1tsp
garam masala -1/4 tsp
turmaric powder -1/4 tsp
pepper powder -1/4 tsp
coriander leaves -1/2 bunch
Grind all these together in a blender .


.Heat 2 tbsp oil ( ghee) in a vessel add chicken and stir fry  for few minutes .Then pour green paste and salt when it starts to boil cover and cook over medium heat .off the burner add 2 tbsp cream .

Recipe Courtesy : Rukiya Abbas from masala TV