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    October 28, 2009 By: admin Category: Non Veg Recipes

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    Ingredients:
    Fish – 200 gms
    Coconut Grated – ½ cup
    Green Chilli – 2 small
    Chilli Powder – ½ tspn
    Turmeric Powder – ¼ tspn
    Salt – To taste
    Cocum – 1 small piece
    Garnishing :
    Curry Leaves & Coconut Oil – ½ tspn
    Method:
    1. Grind grated coconut, green chilli, chilli powder and turmeric powder to a coarse paste.
    2. Add fish, salt, Cocum and just enough water to Cook Fish
    3. Garnish with coconut oil and curry leaves.

    This recipe was contributed by my friend Sylvia. We would like to thank her for sharing her recipes with us all.

    Ingredients:

    Fish – 200 gms

    Coconut Grated – ½ cup

    Green Chilli – 2 small

    Chilli Powder – ½ tspn

    Turmeric Powder – ¼ tspn

    Salt – To taste

    Cocum – 1 small piece

    Garnishing :

    Curry Leaves & Coconut Oil – ½ tspn

    Method:

    1. Grind grated coconut, green chilli, chilli powder and turmeric powder to a coarse paste.

    2. Add fish, salt, Cocum and just enough water to Cook Fish

    3. Garnish with coconut oil and curry leaves.

    Coconut Burfi Recipe

    October 16, 2009 By: admin Category: Festives & Sweets


    Ingredients:

    Fresh Coconut scrapings – 2 cups

    Sugar – 1 cup

    Cardamom – a pinch

    Method:

    1. Melt the sugar in a thick bottomed vessel adding little water.

    2. Add the cardamom to the sugar syrup and mix well.

    3. Now add the coconut scrapings little by little and stir well.

    4. As the mixture starts thickening, transfer it to a ghee greased plate and cut them to pieces immediately.

    Note: If needed can add 2 tsp of ghee before transferring it to plate.

    Coconut Burfi

    Coconut Burfi

    Mysorepak Recipe

    October 16, 2009 By: admin Category: Festives & Sweets


    Ingredients:

    Besan/ gram flour – 1 cup

    Sugar – 2 cups

    Ghee – 2 cups

    Method:

    1. Prepare sugar syrup by adding little water in a thick bottomed wide vessel.

    2. Once sugar melts, start adding the besan/ gram flour little by little with continuous stirring.

    Note: Stir well continuously or else lumps will be formed.

    3. After finishing the gram flour, start adding ghee little by little, allowing the flour to get cooked nicely.

    4. The ghee will start blending with the mixture and the color will start changing. (Please do not stop stirring)

    5. Once if ghee is completely absorbed by the mixture, take it spread it in a ghee greased plate and cut them the pieces.

    Note: Please do not cook in high flame.

    Mysorepak

    Mysorepak

    Garlic Pickle Recipe

    October 04, 2009 By: admin Category: Pickles


    Ingredients :
    Garlic – 1 kg
    Gingelly oil – 500 ml
    Lime fruits – 30 nos
    coriander seeds – 30 gms
    Fenugreek – 10 gms
    Jeera – 10 gms
    Asafoetida – a pinch
    Red chilli powder – 100 gms
    Salt powder – 100 gms
    Powdered jaggery – 100 gms
    Turmeric powder – 10 gms
    Mustard – 10 gms
    Method :
    1. Fry coriander seeds, fenugreek, jeera and asafoetida in a pan without adding oil till it turns brown in colour.
    2. Grind them to a fine powder and our Masala Powder is ready.
    3. Cut the lime fruits, extract the juice, filter and keep it.
    4. Add a pinch of salt to this so that it may not turn bitter.
    5. Heat the gingelly oil in a thick bottomed pan and add mustard.
    6. After it splutters, add the peeled garlic. When it becomes one-fourth cooked add lime juice.
    7. When the garlic becomes half cooked, add chilli powder, masala powder and salt powder and turmeric powder.
    8. When it becomes three fourths cooked, add the powdered jaggery and keep it in the stove for 5 to 10 minutes.
    9. Allow it to cool and store in bottles.
    Tasty home made garlic pickle is ready.

    Ingredients :

    Garlic – 1 kg

    Gingelly oil – 500 ml

    Lime fruits – 30 nos

    coriander seeds – 30 gms

    Fenugreek – 10 gms

    Jeera – 10 gms

    Asafoetida – a pinch

    Red chilli powder – 100 gms

    Salt powder – 100 gms

    Powdered jaggery – 100 gms

    Turmeric powder – 10 gms

    Mustard – 10 gms

    Method :

    1. Fry coriander seeds, fenugreek, jeera and asafoetida in a pan without adding oil till it turns brown in colour.

    2. Grind them to a fine powder and our Masala Powder is ready.

    3. Cut the lime fruits, extract the juice, filter and keep it.

    4. Add a pinch of salt to this so that it may not turn bitter.

    5. Heat the gingelly oil in a thick bottomed pan and add mustard.

    6. After it splutters, add the peeled garlic. When it becomes one-fourth cooked add lime juice.

    7. When the garlic becomes half cooked, add chilli powder, masala powder and salt powder and turmeric powder.

    8. When it becomes three fourths cooked, add the powdered jaggery and keep it in the stove for 5 to 10 minutes.

    9. Allow it to cool and store in bottles.

    Poondu Oorugai or Garlic pickle

    Poondu Oorugai or Garlic pickle

    Tasty home made garlic pickle is ready.

    Grape and Pineapple Pudding Recipe

    September 25, 2009 By: admin Category: Ice Creams & Desserts


    Ingredients:
    Grape gelly – 1/4 cup
    Finely chopped pineapple – 1/2 cup
    Water – 2 cup
    Powdered sugar – 1 cup
    Fresh Cream – 2  cup
    Orange essence – few drops
    Chilled milk – 1/4 cup
    Method:
    1. Boil the water, add the grape jelly and allow it to boil.
    2. Finely beat till it  lathers.
    3. To the fresh cream add the chilled milk and slowely add the sugar and mix well.
    4. Finally mix the fresh cream mixture, jelly mixture, chopped pine apple along with essance and refregiate.
    Serve cool.

    Ingredients:

    Grape gelly – 1/4 cup

    Finely chopped pineapple – 1/2 cup

    Water – 2 cup

    Powdered sugar – 1 cup

    Fresh Cream – 2  cup

    Orange essence – few drops

    Chilled milk – 1/4 cup

    Method:

    1. Boil the water, add the grape jelly and allow it to boil.

    2. Finely beat till it  lathers.

    3. To the fresh cream add the chilled milk and slowly add the sugar and mix well.

    4. Finally mix the fresh cream mixture, jelly mixture, chopped pine apple along with essence and refrigerate.

    Serve cool.

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