Banana Apple Shake

Ingredients :

1. Milk - 1/2 litre
2. Banana - 2 Nos chopped
3. Apple - 1 No chopped
4. Sugar - 3 tbsp / as per your taste

How to Make:

1. Keep the chopped bananas and apple in freezer for 2 hours or till it is hard.
2. Keep the milk in freezer for 2 hours.
3. Blend the ingredients in a blender .Seve chilled .

Meen Peera / Anchovy Coconut Dry Curry

It is a typical kerala special recipe.I got this recipe from my mother in law. She makes it when we went to kerala last time and it is my hubby's favourite recipe. 

Ingredients :

1. Anchovy cleaned washed  - 500 grams
2. Grated Coconut - 1 1/4 Cup  
3. Ginger - 1  tbsp chopped
4. Garlic - 1 tbsp chopped
5. Coriander Powder- 1/2 tsp
6. Chilly Powder- 1/2 tsp
7. Green Chillies- 3 nos slitted
8. Mustard Seeds -1/4 tsp
9. Red Chilly Whole- 2 Nos
10. Oil as required
11. Salt as reqired
12. Curry Leaves as required
13. Gambooge- 2 Nos

How to Cook :

1. Grind the coconut , coriander powder, chilly powder ,garlic and ginger in a mixie for a round.Keep this aside.
2. Soak the kodampuli /Gambooge in luke warm water.
3. Add oil to the pan , splutter mustard seeds and add the whole red chilly .
4. Now add the grinded mixture with 1/2 Cup water , slitted green chilly,salt ,curry leaves and the gambooge along with the soaked  (1/4 cup) water.Bring to boil.
5. Add the anchovy fish to it , close the pan and cook in low flame . In between make sure by holding the pan on both sides,  you move the pan in circular motion  instead of directly stirring since it might crush the fish pieces .
6. Cook for around 5 minutes so that  the fish should get cooked . Open the pan and cook in low flame so that the gravy should be thicken and all the water you have added should get dried.
7. Serve Hot  with rice !!!

Bhaigan Bhartha

Ingredients :

1. Brinjal - 1 big.
2. Onion - 1 No
3. Ginger Garlic - 1 tsp
4. Bayleaves - 1 No
5. Cloves- 2 No
6. Cinanbon - 1 stick
7. Star Anise- 1 No
8. Tomato Sauce- 1 tsp
9. Chilly powder- 1 tsp  
10. Turmeric Powder- 1 /2 tsp
11. Corainder Powder- 1 tsp
12. Cumin Powder- 1 tsp
13. Green Chilly - 2 Nos
14. Garam masala - 1 tsp
15. Corainder Leaves Chopped
16. Salt as required
17. Oil as required

How to Cook :

Cooking Bhaigan 

1. Spread little oil  over the brinjal and roast it over low flame directly on a gas burner for 20 minutes minimum.
2. In between cooking brinjal , make sure you move the brinjal / rotate the brinjal so that all the sided get equally cooked.
3. If you insert a small knife very gently into the brinjal , it will easily go inside and touch the bottom , then you know the brinjal is cooked.
4. Now after roasting  , keep it aisde to cook.
5. Peel off the skin and mash the brinjal very well. Keep this aside.
6. Roasting brinjal over the flame gives it a smoky flavour and the taste is yummy!!

How to prepare the gravy 

1. Add oil to the pan , when it is hot , add mustard seeds  . Let it splutter
2. Add cloves , bayleaves, cinnabon  , star anise and saute for a minute .
3. Add ginger garlic , saute for a minute. till the raw smell goes.
4. Now add the onions , saute till ti turn translucent.
5. Now add the masala ( From 9 to 14 )  and  saute for a minute.
6. Add the tomato sauce , mashed brinjal , 1 tbsp oil and cook on low flame for 5 minute.
7. Garnish with coriander leaves chopped.

Baby Corn Manchurian

I love manchurian and i try making it with a variety of items.My mom makes excellent gobi manchurian  which is how i started to like it as a kid..and trust me !!! Most of my friends love her manchurian and fried rice. 

You can check my blog for different varieties of manchurian like...Paneer manchurian , soya chunk manchurian, mushroom manchurian , Mixed vegetable manchurian ,gobi manchurian

And the speciality of this post is ....yeah.....IT IS MY 200TH POST TO MY BLOG .....looking back...i feel so happy to be able to share those lovely recipies with my dear friends....!!!

Ingredients :

1. Baby Corn - 250 grams ( cut into square pieces )
2. Onion cut into square- 2 No
3. Capsicum cut into square -2 No
4. Garam Masala- 1tbsp
5. Chopped Ginger- 1 tbsp
6. Chopped garlic - 1 tbsp
7. Green chilly slitted- 2 Nos
8. Soya Sauce- 2tbsp
9. Red Chilly Sauce- 2 tbsp
10. Tomato Sauce/Hot and Sweet Sauce -2 tbsp
11. Salt as reuired
12. Coriander leaves chopped
13. Oil as required

For Dough   ( For Step 2)

1. All Purpose Flour ( Maida) - 2 Cup
2. Corn flour- 3/4 Cup
3. Ginger- Garlic Paste - 1 tbsp
4. Garam Masala- 1 /2 tsp
5. Turmeric Powder - 1/2  tsp
6. Chilly Powder - 1 tsp
7. Salt - ( TIP  :  Make sure you add  a little more than required in the dough so that it sticks well on the cauliflower florets )

How to Cook the vegetable manchurian

1. Prepare the dough by kneading the mixture with little water .Make sure not to form lumps .The dough should be tight.
2. Mix the  corn pieces in the prepared dough and keep aside for half an hour.
3. Deep fry  each corn pieces  .Make sure it doesn't turn brown and keep it aside. 
4. Heat oil in a pan and when it is hot , add the chopped ginger , garlic and green chilly . Saute for few minutes.
5. Add the onions and saute for sometime.
6. Add the capsicum and saute till it is cooked.
7. Add the garam masala and saute for a minute.
8. Add the sauces and saute on high flame for 2 minutes.
9. Check the salt , add as required / as per your taste.
10. Add the  fried corn  , coriander leaves chopped and close the pan , cook for 5 minutes on low flame.

KADALA CURRY IN COCONUT GRAVY

Ingredients

1. Kadala( Black Chana ) - 1 glass
2. Onion- 2 Nos
3. Coconut Milk Powder- 2 tbsp
4. Tomato- 1 No chopped
5. Ginger- Garlic paste- 1 tsp
6. Turmeric Powder- 1/2 tsp
7. Garam Masala- 2 tsp
8. Red Chilly Powder- 1/2 tsp
9. Green Chilly - 1 No
10. Curry leaves 
11. Salt
12. Oil as required

How to Cook :

1. Soak the chana overnight .
2. Cook the chana in the cooker to  4 whistle.
3. If required cook for 2 or 3 whistles more. Drain the chana and keep this aside. 
4. Mix the coconut milk powder with  1/4 cup of water and keep this aside.
5. Add oil to the pan , when it is hot add the ginger garlic paste and saute for a minute till the raw smell of it goes.
6. Add the onions , green chilly, curry leaves and saute till it turn translucent.
7. Add the garam masala, chilly powder and the turmeric powder ansd saute for 2 minutes.
8. Add the tomatoes and saute for 2 minutes.
9. Switch off the flame and let it cool.
10. Now take some cooked gravy and with little water grind in a mixie.
11. Add the grinded mixture with 1 glass of water and required salt to the cooking pan .Bring to boil.
12. Now add the drained chana  and on low flame close the pan and cook for 5 minutes.( make sure you add more water as required for the gravy if you need)
13. After 5 minutes , add the coconut milk , bring to boil.Switch off the flame.
14. Garnish with curry leaves .
15. Serve Hot with Noolappam / idiappam / Vellaappam !!

Rasam With Lemon

Ingredients. 

1. Whole coriander- 2 tbsp
2. Jeera - 1 tsp
3. Garlic- 8 pods
4. Whole Pepper - 10 Nos
5. Curry  leaves - few
6. Tomato- 2 No
7. Lemon - 1/2 a piece 
8. Green Chilly - 2 Nos
9. Mustard -1 tsp
10. Salt As required.
11. Oil - as required.

How to Prepare

1. Add  coriander, jeera and pepper to a pan and fry it till the coriander start to turn light brown.
2. Grind the above mixture with chopped curry leaves, garlic to a fine powder.
3. Add oil to the pan , when it is hot , add mustard seeds and let it splutter.
4. Add the grinded powder , saute for few seconds.
5. Now add 1/4 cup water and saute well. 
6. Add the chopped toamtoes and on low flame cook it it turn tender.
7. Now add 2 glass of water , lower the flame, cook for 10 minutes .
8. Add salt as required.Now add the lemon drops and bring to boil on high flame.
9. Add the coriander leaves/ curyr leaves .
10. Serve hot with rice and pappad.

Cabbage Carrot Thoran

Ingredients :

1. Cabbage grated to fine pieces- 5 Cups
2. Carrots grated - 2 Cups
3. Onion  - 2 Nos chopped
4. Coconut grated-1 glass
5. Ginger cubes- 1 tbsp
6. Green Chilly slitted- 2 Nos
7. Turmeric Powder- 1/2 tsp
8. Chilly Powder- 1 tsp
9. Salt as required-
10. Oil- 1 and a half tbsp
11. Curry Leaves- 10 Nos
12. Red Chilly- 2 No
13. Mustard- 1 tsp

How to Cook :

1. Mix the grated cabbage ,carrots, onion , ginger , green chilly ,turmeric powder, chilly powder , salt , 1/2 tbsp oil with your hands and keep this aside for half n hour.
2. Heat pan and add oil , when it is hot add the mustard , red chilly and dal pieces. 
3. When it splutter , add the mixed cabbage carrots. Mix it well .
4. Close the pan and cook for sometime till the cabbage, carrots  are  cooked.(approximately 15 to 20 mins ).
5. When it is done , add the curry leaves and grated coconut. 
6. Mix in low flame for 1 minute .
7. Serve hot with rice.

Mango Payasam / Mango Kheer / Mambhazha Payasam

Ingredients :

1. Mango - 1 big very ripe
2. Jaggery grated- 1 Cup
3. First Coconut Milk - 6 tsp coconut milk pwoder mixed with 1  to 1 half cup water.     
4. Second Coconut Milk - 1 tbsp of thick coconut milk
5. Cardamon Powdered- 1 tsp
6. Cashewnuts - 10 nos
7. Raisins - 10 Nos
8. Ghee- 2 tsp

How To Cook :

1. Boil 1/2 Cup water and when it come to boil ,add the grated jaggery , let it melt fully.
2. Strain the jaggery syrup.Keep this aside.
3. Fry the cashewnuts and raisins , keep this aside.
4. Cut the mangoes  and cook the mangoes with 1/4 cup water in low flame for 5 minutes.
5. After 5 minutes mash  the mangoes .Cook for sometime so that the excess water get evaporated off.( max of 2 to 3 minutes )
6. Now add the jaggery syrup , cooked mangoes and mix well.
7. Cook in low flame for 10 minutes.
8. When the syurp starts to thicken , add 1 tsp ghee and again cook for 2 to 3 minutes.You will see the mixture start to thicken.Bubbles start to form.
9. Now add the first coconut milk and cook in low flame for 15 minutes.
10. You will see the payasam start to thicken.
11. Now add the second coconut milk , cardamon powder , fried cashewnuts and raisins.
12. Serve hot !!!

Onion Tomato Uthappam

Ingredients :

1. Dosa Batter prepared -  1 bowl enough to make 6 dosas.
2. Onion - 2 No chopped to very tiny pieces
3. Tomato - 1 no chopped to very thin piece
4. Green Chilly - 1 No chopped
5. Ginger Chopped-  1 tsp
6. Curry Leaves chopped- few
7. Asafoetida
8. Oil as required
9. Salt as required.

How to Cook.

1. Mix the chopped onion,tomato,ginger,greenchilly,curry leaves and salt,keep this aside.
2. Mix little salt , asafoetida with the dosa batter and keep this aside.
3. Get the dosa thatte / iron griddle  ,oil, Tissue paper  ready for cooking dosa. 
4. When the dosa thatte is hot ,wipe the dosa thatte with oil using a tissue paper. ( You can also use a cloth piece or Onion for wiping the dosa thatte ) .
5. Pour the dosa batter on the dosa thatte.
6. Make concentric circles on the batter with the spatula. 
7. Spread the chopped onion tomato mixture over it.
8. Apply oil over the dosa
9. Cover the dosa with the top of a pan , and cook dosa in low flame for a minute.
10. When the dosa is cooked, pass the spatula around the edges of the dosa to ensure dosa dont stick to the pan.
11. When  cooked , flip the dosa to the other side and again  cover with a pan and cook for 1 minute or less.
12. Now cook for few seconds on high flame.
13. When both sides are cooked, take the dosa from the dosa thatte.
14. Serve hot with chutneys. 

Chicken Biriyani

This is a very special chicken biriyani   .I went through different kinds of Chicken biriyani recipes and this is kind of a blend of Lucknow biriyani (Awadhi  biriyani ) dum style and kerala style biriyani .

Ingredients :

1. Chicken Biriyani -   1 kg
2. Onion - 5  big nos cut  thin lengthwise 
3. Ginger paste-  1 tbsp
4. Garlic paste - 2 tbsp
5. Ginger cut into long strips - 2 tbsp
6. Bay leaves  - 4 Nos
7. Star Anise- 2 nos
8. Cloves- 6 nos
9. Cinnabon sticks- 2 No
10. Black Cardamon - 2 Nos
11. Green Cardamons - 2 Nos
12. Chopped Coriander - 1 Cup
13. Chopped pudina - 1 Cup
14. Saffron - a pinch
15. Milk - 1/4 cup
16. Whole coriander - 2 tbsp
17. Cumin seeds- 1 tsp
18. Shahi Jeera - 1 tsp
19. Garam Masala for chicken gravy-  4 tsp  
20. Curd- 2 Cups
21. Green Chilly slitted- 3 nos
22. Oil as required
23. Ghee as required
24. Lemon Drops 
25. Maida flour prepared as required for final baking stage.
26. Garam Masala for final stage - 2 tsp

For Marination 

1. Curd- 2 tbsp
2. Chilly Powder- 1 tsp
3. Pepper Powder- 1 /2 tsp
4. Ginger Garlic paste- 1 tbsp
5. Turmeric Powder- 1 tsp
6. Salt as required.

How to Cook

Stage 1 :  Initial Preparation

1. Fry the 2 onions  till it turn dark brown.Keep this aside.
2. Soak the saffron in milk and keep this aside.
3. Add the whole coriander, cumins seeds and shahi jeera to a nonstick pan with out oil.Saute for a minute till it start to turn brown .After a while , powder it in a mixie  and keep this aside.

Stage 2 :Marination and Frying Chicken pieces

1. Initially marinate the chicken pieces with the ingredients for marination for 1 hour .
2. Pour oil to the pan , when it is hot , fry the chicken pieces.
3. Fry for around 15 minutes adjusting the flame till it start to turn golden brown.
4. Make sure the chicken  is not fully cooked.

Stage 3 : Preparing the chicken gravy

1. Add ghee to the pan , when it is hot , add the Bay leaves  -2  Nos,Star Anise- 1 no,Cloves-3 nos,Cinnabon sticks- 1 No and saute for a minute.
2. Now add the ginger garlic paste , saute till the raw smell goes.
3. Add the onions ( 3 nos ) and saute till it turn translucent.
4. Add the green chillies ,powdererd masala and garam masala . Saute for a minute.
5. Now add the curd , chopped coriander , chopped pudina ,chicken pieces and cook in low flame for another 15 to 20 minutes .(If you want add  1 Cup water as required / as how much gravy you need for the chicken)

Stage 4  : Cooking Rice.

1. Wash the basmati rice and soak in water for around 20 minutes.
2. After 20 minutes, drain out the water . Keep aside the rice .
3. Add water to the bowl for cooking rice.
4. Add the spices  ( Bay leaves  -2  Nos,Star Anise- 1 no,Cloves-3 nos,Cinnabon sticks- 1 No, Black and Green Cardamon - 2 nos ) , ghee to the water to cook rice.
5. Now when the water start to boil , add the rice , enough salt , lemon drops .
6. Cook for sometime , keep checking how much the rice is cooked.
7. It should not be fully cooked , but 90 % cooked.
8. Keep the rice aside to cool

Stage 5  :Final Baking Stage 

1. Take the pan to cook the biriyani and on the bottom of the pan , sprinkle ghee and spread it over.
2. Now add the chicken gravy to the bottom.
3. Add a layer of rice above the chicken gravy .
4. Sprinkle saffron milk , powdered garam masala , fried onions , chopped pudina and coriander,ginger strips over the rice.
5. Repeat the same until all the rice and chicken are over  with the rice at the top.
6. Now at last add the saffron milk , powdered garam masala , fried onions , chopped pudina and coriander,ginger strips over the rice.
7. Also sprinkle ghee over the top.
8. Now take the maida dough , roll it and spread it around the edges of the pan .
9. Close the pan and make sure you press the lid to the pan so that it gets closed airtight .
10.  Now cook on high  flame for 10 minutes.After 10 minutes , steam will start coming out through the maida dough  and you can get the tempting aroma.
11.  At this stage, cook on low flame for 20 minutes.( You can alternatively use a dosa tawa and place the biriyani vessel over it and cook on low flame )
12.  Now your chicken  biriyani will be ready.Serve hot with pickles, pappad  and salads.

Note : Please refer my recipie for Hyderabad Dum Biriyani for  the final baking stage of biriyani with pictures to refer.