Saturday, May 28, 2011

Murukku (Chakuli)..... (step-by-step)

There was a powercut and my son was terribly bored ....I dint want him to go outside because of the I invited him to my kitchen to make this murukku and he did all the mixing and everything....i just need to do the frying....well, he is a good helper....


Sunday, May 22, 2011

Mango Milkshake/Fresh Mango Smoothie.

Mango milkshake recipe, how to make mango milk shake.
Mango milkshake is the best thing about summer. In Kerala during summer mangoes are the most available fruit......summers means more mangoes.

Gosh!!! these days I feel I am being baked by the sun.....and not to mention how it is like in the kitchen...and believe me I hate to be in my kitchen during summers.....but with two hungry brats thats ofcourse is  inevitable.

The only good thing about summer is mangoes ...hmmm fresh ones, juicy ones, sweet favorite is Alphonso mango.....what is your fav??

This is one of my favorite shake......its so easy that all it needs is 2 min....

Just slice the mangoes, pop them in the blender, add sugar, and some frozen or chilled milk and give it a nice blend.....its READY!!!

I kept 1/2 litre packet milk in the freezer overnight. Frozen milk is the secret to this amazing creamy smoothie...I would recommend to use frozen milk only.....

So lets cool ourselves with this shake/smoothie.

Note: I use Alphonso mangoes because it is my personal favorite and it has a deep color and unique taste.
Author: Nisa Homey
Alphonso Mangoes: 2, sliced and chopped.
Sugar: 1/4 cup, depending on the mangoes sweetness.
Milk:1 cup frozen or chilled.

 Put the sliced and cubed mangoes and sugar in a blender and blend it for 20 seconds. Then add the frozen milk and blend for 1 minute.

 Serve immediately.

Another of my favorite summer fruit is Jackfruit which is so abundant in Kerala. This one is from our backyard and thought I would share it here......this was so juicy.


Sharing with Hearth and soul hop.


Tuesday, May 17, 2011

Potato-Brinjal Masala Curry......Aloo-Baigan Masala Curry

Aloo-Baigan otherwise known as potato-brinjal curry is one of my favorite vegetarian North Indian side goes well with Indian flatbread/roti and pulav.

Imagine the chaos at my home....with me down with severe sinusitis coupled with chest infection for 1 1/2 weeks!!! at home....and summer at its highest peak.....

I made this curry before I got sick....we had visited a farm on the outskirts of the organic farm to be precise and got these green fresh organic brinjal from there.

I always love to experiment with my favorite recipes...I love to mix and match my recipes.....I made this curry the same way I make my Pujabi aloo-gobi....but ofcourse with very less oil and believe me I was quite satisfied with the outcome.

You can also make this with the purple rules on that....any brinjal will do....

Brinjal: 500 gms.
Potatoes: 2, cubed..
Jeera: 1/2 tsp.
Onions: 2, sliced.
Ginger: 1 inch, sliced or chopped.
Garlic: 1/2 pod, chopped.
Red tomatoes: 2, chopped.
Kashmiri chilly powder: 2 tsp.
Coriander powder: 2 tsp.
Garam masala: 3/4 tsp.
Turmeric: A fat pinch.
Coriander leaves for garnishing.
Little water to add while sauting the tomatoes and lastly while cooking the aloo and brinjal.

1. Cut the brinjal and potatoes into cubes and keep aside.

2. Heat 2 tbsp of oil in a kadai. Add 1/2 tsp jeera at let is splutter. Add the sliced onion, ginger, and garlic. Let it fry till it becomes brown.

2. Add 2 tsp Kashmiri red chilly powder, 2 tsp coriander powder, 3/4 tsp garam masala powder, and a fat pinch of turmeric.

3. Mix the masala and let it fry till the raw smell goes....about a min or two. (Note that I used very less oil here).

4. Now add the 2 chopped tomatoes.

5. Add little water to the tomatoes so as to let it incorporate nicely to the masala. Add salt.

6. Mix and let it simmer.....simmer...simmer till it is nicely incorporated....and you really need a bit of patience get the result.

7. Add around half a cup of water......taste and check salt.....let it boil and simmer it.

8. Dunk in the potatoes and brinjal.

9. Mix....mix....mix.

10. Cover and let it cook for around 5 to 10 min.

11. I love coriander I just lavish on them........serve hot with roti or rice.


It's perfect with roti.


Friday, May 06, 2011

Cold Coffee

With summer at its want cold shakes.....this is one of my son's favorite cold coffee....and its easy to make if you have a packet of milk in the freezer....


Tuesday, May 03, 2011

Grilled Tandoori Chicken.....Step-by-Step.

I know that I have become a lazy blogger since summer holidays (for kids) started. Roaming the city with my kids, hanging out with them at Focus Mall, watching movies

.....yes!! I was a bit lazy to blog.....I love spending time with my kids....sometimes we just drive around and have real fun....after watching Urumi (the new hit Malayalam movie) kids wanted to go to Kappad Beach......and we enjoyed the sunset....

................................................and they played in the sand with my brother's kids.

Now back to cooking.....Tandoori Chicken is a popular Indian dish....chicken is marinated in curd (yogurt) and seasoned with tandoori is hot and is traditionally cooked at high temperatures in a tandoor (clay oven) but can also be prepared in a grill pan or even in a barbecue grill...I always prefer home food to restaurant food...with real fresh bad oil....or too much butter or why go to a restaurant when you can make tandoori chicken right in your kitchen...ah!! homemade food is the best!!!....and don't forget to add lots n lots of love into it. :)

I grilled the chicken in my grill pan with just a table spoon of oil....I did not use any store brought masala or red color.

Chicken: 2 pieces.
Curd: 1/4 cup.
Kashmiri chilly powder: 2 tsp.
Turmeric powder: 1/4 tsp.
Ginger-garlic paste: 1/2 tsp.
Coriander powder: 1 tsp.
Garam masala powder: 1/4 to 1/2 tsp.
Cumin powder: 1/4 tsp.
Kasuri methi: 1/4 tsp (If you have at home go ahead add it if not ...its no big deal....but make sure to buy it next time you shop).

1. Beat the curd lightly with a fork and add chilly powder, turmeric, ginger-garlic paste, coriander, garam masala, cumin powder, kasuri methi, and salt. Mix it nicely and add the chicken into it and rub the marinate into it....keep it overnight in the chicken....the curd acts as a tenderizer and makes the chicken soft.

2. The red color is because I used Kashmiri chilly powder...I did not use any artificial color.

3. Heat the grill pan with a tbsp of oil and gently place the chicken on it.

4. Remember to reduce the is slow cooking here all through out....close the grill with a that the chicken will be cooked nicely.

5. After about 7 to 8 minutes....turn it over to the other side.

6. After about 6 to 7 is ready to be served.
Serve with lime or sprinkle lime juice over it before serving.
If you have ready made tandoori masala simply mix it with curd and marinate it with chicken.
If you are not that health conscious (as I am) you can definitely add more oil of your choice.
I would recommend you to use Kashmiri chilly powder....if using ordinary chilly powder reduce 1 tsp.

It taste so good and chicken was soft, moist and juicy  inside......a must try one!!!.


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