Lychee (Litchi )Pudding





Ingredients
  1. Lychees ( Canned lychees  )- 15 Nos
  2. Lychee syrup- 6 tbsp
  3. Milkmaid- 1 tin
  4. Milk- 2 cups
  5. Water- 1 to 1 1/2  cups
  6. China grass- 15 grams
  7. Sugar - 6 tbsp
How to Cook:
  1. Soak the china grass with the 1 / 1/2 cup water and keep this aside.
  2. Grind 10 lychees to a puree form and keep this aside.
  3. Chop the 5 lychees . Keep this aside.
  4. Mix the lychee puree , chopped lychees with lychee syrup.
  5. Double boil the Chinagrass till it fully dissolves.
  6. Boil the milk.When the milk come to boil add the milkmaid and stir for 20 minutes till it start to thicken.
  7. Mix the chinagrass solution and milk- milkmiad mixture. Make sure you mix it when both the milk milkmaid mixture and chinagrass solution are hot.Let it cool.
  8. After 20 minutes , when it is cool , add the lychee solution. keep it aside for half an hour. 
  9. After half an hour , it will start to thicken.
  10. Garnish with lychees
  11. Refrigerate it for 3 hours.



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Kaju Mushroom Curry


Ingredients :

  1. Mushrooms cut lengthwise - 1 Cup
  2. Onions - 2 No
  3. Ginger Garlic paste- 1 tsp
  4. Capsicum - 1 No chopped
  5. Bay leaves - 2 
  6. Cloves- 3 Nos
  7. Cinnabon stick - 1 No
  8. Star Anise- 1 No
  9. Tomato - 1 big
  10. Turmeric powder- 1 tsp
  11. Chilly Powder- 1 /2 tsp
  12. Garam masala - 1 tsp
  13. Cashewnuts - 10 Nos
  14. Milk - 1/4 Cup
  15. Green Chilly- 1 No
  16. Coriander chopped- few
  17. Oil - 2 tbsp

How to Cook :

  1. Soak the cahsewnuts in milk for 15 minutes.
  2. After 15 minutes, make a smooth paste of cashew with milk and keep this aside.
  3. Add oil to the pan and when it is hot, add the bayleaves , cloves , cinnabon and star anise . Cook for 1 minute.
  4. Add the ginger garlic paste , saute for a minute.
  5. Add the onion , saute till it turn translucent.
  6. Now add the tomatoes and saute till the they blend to the gravy well.
  7. Now add the salt  turmeric powder, chilly powder and garam masala and saute for 2 minutes.
  8. Now transfer to a plate and let it cool.
  9. After it is cooled , with little water add the onion mixture to a mixie and make a puree of the onion tomato mixture.
  10. Now heat the pan and add the onion tomato puree.Add 1 cup water and mix well.
  11. Add the cashew paste to the gravy and again mix well..
  12. Now add the capsicum and mushrooms , close the pan and cook for 15 minutes.
  13. Add the coriander leaves chopped.
  14. The gravy will be thick.
  15. Now serve hot with rotis!

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Kaya koorkha Moloshyam (Plantain chinese potato moloshyam)



Ingredients :
  1. Kaya cut  (Raw plantain) - 1 No
  2. Koorkha cut lengthwise( Chinese potato )  - 2 Cups
  3. Turmeric powder- 1/2 tsp
  4. Chilly Powder- 1 /2tsp
  5. Green Chilly - 1
  6. Pepper Powder- 1/4 tsp
  7. Curry leaves as required
  8. Onion Shallots- 4 nos chopped
  9. Salt as required
  10. Oil- 1 tbsp
Cleaning the Banana and Chinese potato ( Koorkha )
  1. Before  you cut the banana , peel off the skin of the bananas.
  2. Chop to square pieces.
  3. Soak in water for 15 minutes.
  4. Wash the chinese potato well in salt water  to move the dirt over it.
  5. Soak inwater for 15 minutes.
  6. Again wash it many times and peel off the skin..
  7. Cut into 2 halves if it small.
  8. Keep the cleaned banana pieces and korrkha pieces aside.
How to Cook
  1. Add little water, green chilly ,chopped onion shallots,koorkha ,plantain pieces,chilly powder, salt ,turmeric powder and salt to a cooker and cook to 4 whistles. 
  2. After sometime open the pan and add more water as required for the gravy.(the gravy should be thick )
  3. Sprinkle pepper powder and cook on high flame for 1 minute.
  4. Add curry leaves as much as you want.It gives a good flavour.
  5. After the curry is cooked, add oil over the curry and mix well.
  6. Switch off the flame.
  7. Close the pan and keep  for 5 minutes.
  8. Serve hot with rice.!!!


Note : Instead of adding onion shallots initially along with vegetables to the pressure pan  , you can add oil to a pan , saute the onion shallots and add to gravy at last .( alternative to step 5 )


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Cherupayar Pepper Dry Curry / Sprouted Moong Dal Curry


Ingredients :
  1. Cherupayar/ Moong Dal- 1 Cup
  2. Pepper - 1 tsp
  3. Salt as required
  4. Onions - 2 No
  5. Oil as required
  6. Curry Leaves
  7. Chopped tomatoes and onions for garnishing.
How To Cook :
  1. Wash the moong Dal well.
  2. Soak the moong Dal for 12 hours.
  3. After 12 hours , drain out the water and wrap the moong Dal in a wet cloth and keep closed overnight.
  4. Moog Dal will be sprouted.
  5. Add oil to the pan and when it is hot, add the chopped onions.
  6. Saute till the onion turn translucent.
  7. Add pepper , turmeric powder , salt and saute for 2 minutes.
  8. Add the sprouted moong dal and add 1/4 cup water , close the pan and cook for 2 minutes.
  9. Open the pan and stir fry till the water gets dried off.
  10. Garnish with curry leaves, chopped onions and tomatoes.
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Tapioca Masala Curry


Ingredients:
  1. Tapioca  - 2 Nos
  2. Onions Big  - 2 Nos
  3. Curry Leaves- few
  4. Oil as required
  5. Salt as required
  6. Coconut grated- 1 Cup
  7. Onion shallots- 10 nos
  8. Red Chilly- 2 No
  9. Coriander powder- 2 tbsp
  10. Garam Masala- 1 tsp
  11. Pepper powder- 1/4 tsp
How to Cook:
  1. Add tapioca  with enough water to a bowl and cook on low flame.
  2. After the tapioca is cooked , generally i drain out the tapioca and keep this aside. ( optional )
  3. Add grated coconut to a pan and stir fry on low flame till it turn brown in colour.
  4. Now add the masalas ( garam masala , coriander powder , pepper powder ), saute for 3 minutes.Keep this aside.
  5. Add oil to the pan , add the onion shallots, red chilly and stir fry for few minutes, till the red chilly start to turn brownish.Keep this aside.
  6. Let the coconut onion shallot mixture( ingredients from step 3 , 4 and 5 ) cool.After it is cooled, with little water grind the mixture to a smooth paste . keep this aside.
  7. Add oil to the pan, when it is hot , add onions , saute till translucent.
  8. Add the grinded mixture and mix well.
  9. Add cooked tapioca , salt , tumeric powder and again mix well for 2 minutes.
  10. Now add 2 cups water , close the pan and cook for 3 minutes.
  11. Add water if you want more gravy.
  12. Serve hot with rice , rotis, parathas.

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Masala Dosa


Please go through the following post in my blog 

 For the Dosa /Idly Batter

 http://maluzculinary.blogspot.in/2011/02/idly-dosa-batter.html

 For the preparation of Dosa

 http://maluzculinary.blogspot.in/2011/03/dosa.html

 Ingredients
  1. Potatoes- 3 medium sized
  2. Onion - 1 No
  3. Green Chilly- 2 No
  4. Mustard Seeds - 1/4 tsp
  5. Turmeric Powder- 1/4 tsp
  6. Oil - 1 tbsp
  7. Salt as required
  8. Curry Leaves .
How to Cook
  1. Peel off the potatoes and cut into cubes and set aside.
  2. Put the potatoes with enough water in cooker and pressure cook the potatoes for 5 whistles.
  3. Wait until the pressure is released from the cooker and open the cooker , Strain the water out.Mash the cooked potatoes well.
  4. In a Pan  , pour oil  and when hot , splutter mustard seeds.
  5. Add Onion , green chilly , curry leaves and saute till the onions are translucent.
  6. Add the cooked potatoes into the mixture along with turmeric powder , required amount of salt and mix it well with the onions. Mash the potatoes again.
  7. Add 1/4 cup water and mix it well. Cook for 3 minutes till the gravy becomes thick
  8. Garnish with curry leaves and serve hot with puri.
How to prepare masala dosa 
  1. Pour the dosa batter to the pan and brush through ghee over the dosa.
  2. Close with a vessel and cook for 2 minutes.
  3. Add the prepared potato gravy and chutney of your choice.
  4. Again close with a vessel and cook for few seconds.
  5. Slightly fold the dosa.
  6. Serve Hot.






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