A Thankyou note

Thanks to everybody who is following my blog. I would like more followers to this blog so when you visit my blog please add yourselves to the followers list. The followers widget is on the top left of the blog. I am putting in all efforts to add more recipes and making this a useful blog. I am trying to translate Lekshmi Nair's magic oven recipes as I am noticing there are many friends who are trying to access these recipes on the net. It takes time and effort so the pace is slow but with all the encouragement I am getting from you, I am sure I will be able to do a good job.
Thanks once again for visiting my blog.

Red Beef

Ingredients:-

1. Beef - 1 kg (cut into small pieces)
2. Chilli powder - 1 1/2 tblsp.
3. Ginger paste -1 1/2 tblsp.
4. Garlic paste - 1 1/2 tblsp.
5. Pepper powder - 1 tsp.
6. Cornflour - 4 table spoon
7. Maida/Cake flour - 4 tblsp.
8. Egg -1
9. Red food colour - 1 pinch
10.Salt as per taste
11.Ajinomoto(Monosodium Glutamate) - 1/4 tsp.
12.Oil for frying.

Method:-

* Pressure cook the beef after adding salt.
* Add ginger paste, garlic paste, pepper powder, cornflour, chilli powder, maida, egg, little salt, red food colour, ajinomoto to the cooked beef and mix.
* In a heavy bottomed pan heat oil, add the batter covered beef pieces and fry till they are crispy.

Source: Lekshmi Nair's Magic Oven Recipes

Kadai Paneer

Ingredients:-

1. Paneer - 500 gms
2. Capsicum (Green Pepper) - 1 big
3. Coriander powder - 3 tsp.
4. Chilli powder - 2 tsp.
5. Kasuri methi - 3/4 tsp.
6. Green chillies - 2 cut into small pieces
7. Ginger - 2 tsp. sliced
8. Tomato - 4 small cut into small pieces
9. Ghee - 3 tsp.
10.Coriander leaves - cut as required
11.Garlic - 6 cloves made into a paste
12.Salt as per taste
13.Garam masala - 1 tsp.

Method:-

* Cut both the paneer and capsicum lengthwise (not too long).
* Heat a kadai and put the ghee, when it is hot put in the garlic paste and saute it until slightly brown.
* Add capsicum and coriander powder and saute further.
* Add green chillies and ginger.
* Add the tomatoes and fry it nicely.
* Add the kasuri methi and salt and saute it for further 5 minutes.
* Add the paneer pieces and mix for some more time.
* Remove from stove and garnish with coriander leaves.

Source: Lekshmi Nair's Magic Oven Recipes

Chicken Special Fry

Ingredients:-

1. Chicken - 1/2 kg.(cut into medium pieces)
2. Chilli powder - 2tsp.
3. Ginger - 1 small piece
4. Garlic - 6 cloves
5. Tomato - 1 small
6. Green chilli - 2
7. Coriander leaves - 1/4 cup
8. Mint leaves - 1/4 cup
9. Rice flour -1/4 cup
10.Coconut oil for frying
11.Salt as per taste

Method:-

* Grind chilli powder, ginger, garlic, green chilli, tomato pieces, coriander leaves, mint leaves into a paste.
* Mix the rice flour with this paste and marinate the chicken with this mixture for half to one hour.
* After one hour fry the chicken in hot oil until done.
* You may garnish with coriander leaves and serve.

Source: Lekshmi Nair's Magic Oven Recipes

Cheera Thoren (Amaranthus Thoren)

Today I am putting up the recipe for Cheera thoren. I planted some seeds of red cheera in my garden but when they started growing I got a mixture of green and red leaves infact it was neither red nor green, but I am happy as this is one of the tastiest cheera I have got. Cheera is very healthy as it is very rich in vitamins and minerals (http://www.tropilab.com/amaranth.html).



Ingredients:-
1. Cheera green or red - 1 bunch
2. Shallots sliced thin - 1/2 cup
3. Mustard seeds - 1 tsp.
4. Curry leaves - 1 sprig
5. Green or red chillies chopped- 3
6. Grated coconut - 3/4 cup
7. Cumin seeds - 1 tsp.
8. Salt as per taste
9. Chopped garlic - 2 cloves
10.Turmeric powder -1/2 tsp.
11.Oil - 1 tblsp.

Method:-
* Grind the coconut, turmeric powder, green chillies and cumin seeds into a coarse paste and keep it aside.
* Wash the cheera thoroughly as the leaves might contain mud or sand and then chop it fine.
* In a heavy bottomed pan heat the oil and splutter the mustard seeds. Fry the onions and curry leaves in it.
* Add the chopped cheera and garlic to it and let it cook on slow fire until it is dry. Add the ground coconut masala and salt and mix thoroughly. Cook it for a few more minutes and remove it from fire.
* Serve it with cooked rice.

Prawn Fry

Ingredients:-

1. Prawns - 1/2 kg.
2. Chilli powder - 2 1/2tsp.
3. Turmeric powder - 1/2 tsp.
4. Pepper powder - 1 tsp.
5. Ginger paste - 1 1/2 tsp.
6. Garlic paste - 1 1/2 tsp.
7. Onions sliced small - 2
8. Coconut oil - 6 tblsp.
9. Curry leaves - 2 sprigs
10.Salt as per taste

Method:-

* Marinate the cleaned and washed prawns with turmeric powder, chilli powder, pepper powder, garlic paste, ginger paste and salt for half an hour.
* In a heavy bottom pan heat oil and saute onions and curry leaves.
* When the onions become lightly brown add the marinated prawns and saute for 5 minutes more.
* Close the pan with the lid and cook the prawns (It should be mixed in between to prevent sticking).
* When the prawns are cooked and the masala has coated properly, remove it from the stove top and serve.

Source: Lekshmi Nair's Magic Oven Recipes.

Chicken Lollipop

Ingredients:-

1. Chicken drumsticks or wings - 6
2. Bread crumbs - 1 cup
3. Egg - 2

Ingredients for marination:-

1. Pepper powder - 1/2 tsp.
2. Lemon juice - 2 tsp.
3. Garlic paste - 1/2 tsp.
4. Soya sauce - 2 tblsp.
5. Chilli sauce - 1 tsp.
6. Sugar - 1/2 tsp.
7. Whisky or orange juice - 1tblsp.
8. Honey - 1 tsp.
9. Salt - as per taste
10.Oil for frying

Method:

* Make slits on the chicken drumsticks.
* Mix the chicken thoroughly with the following: Pepper powder, lemon juice, garlic paste, both sauces, whisky or orange juice, honey and salt.
* Marinate the chicken in the above mixture for 3-4 hours.
* Dip this marinated chicken in the beaten egg and then roll it in the bread crumbs and fry it in hot oil and serve.

Source: Lekshmi Nair's Magic Oven Recipes.

Going Green

I always wanted to grow my own vegetables and fruits like I did it in Ludhiana. The happiness I got when I took my small basket to the vegetable garden and picking up the fresh vegetables is beyond description. Day in and day out I go and look how much these veggies have grown. I would like to share with you some pictures of my vegetable patch.

Chicken Paratha

Thinking of what to cook for lunch for the kids is a problem faced by me every day. Kids being not too keen on rice and curries, make me innovative. Today's lunch was chicken parathas. I could not take any photographs as Aby took the camera with him on his official tour. I will try to take the photograph the next time I cook these parathas. These parathas are yummy to eat and will also help you to finish the left over chicken in the fridge.

Ingredients for the filling:

1. Ginger - 1/2 inch thinly sliced
2. Chicken breasts - 250 gms boiled and minced
3. Green chillies - 2 thinly sliced
4. Onion - 1 thinly cubed
5. Tomato - 1 cubed small
6. Chicken masala or garam masala -1/2 tsp.
7. a few coriander leaves cut small
8. salt as per taste
9. A little oil to fry parathas

Ingredients for Parathas:

1. White bread flour or wheat flour - 3 cups
2. Salt as per taste
3. 1 tblsp. oil
4. Warm water

Method:-

• Mix the flour, salt and oil. Add the warm water and make into a pliable dough, fit for rolling and keep it aside.
• Take a tblsp. of oil in a heated pan. Saute the onions, ginger and green chillies until lightly brown. Add the minced chicken, garam masala, tomato, salt and coriander leaves. Saute and mix for a minute or two until it is mixed properly. Take it off the heat.
• Now divide the dough into four equal parts and further divide each part into half. Take each half and roll into a small round of 12 cms.
• Place a little of the chicken mixture and spread it on one of the rounds. Take another round and cover the mixture and seal it from the sides. Now roll this double rounds into a bigger round of 20 cms.
• Heat up a heavy bottomed pan and put a little oil and slip the made paratha into it, cooking it evenly on both the sides.
• Do the same with the other parathas and serve it warm with pickles or anything of your choice.

Sweet Mango Chutney

Ingredients:-
1. Green mangoes - 500 gms
2. Chillie Powder - 10 gms
3. Ginger - 40 gms
4. Garlic - 40 gms
5. apricots - 100 gms
6. Onion - 1 (small) diced
7. Sugar - 400 gms
8. Vinegar - 125 ml
9. salt to taste

Method:

* Peel and dice mangoes to small chunks. Sprinkle with salt and keep it aside for 2 hours.
* Grind the ginger, garlic and chilli powder with a little vinegar to a smooth paste.
* Boil all the ingredients along with the mango and ground paste in a saucepan until the mangoes are tender and the mixture forms into a thick jam.
* Cool and bottle in air tight jars.

I was out of touch with my blog for sometime. I am translating some of Lekshmi Nair's recipes as per the demands of my viewers. Thanks very much for supporting and encouraging me. I will put up the recipes I have as soon as possible. Not all the recipes in the demand list are there with me, hence cannot put it up. Sorry, for the late reply.

Beef Casserole

Ingredients:-
1. Beef - 1/2 kg
2. Onion - 1/2 kg (thinly sliced)
3. Black pepper powder - 2 tblsp.
4. Soya sauce - 1/2 tblsp.
5. Chilli sauce - 2 tblsp.
6. Tomato sauce - 2 tblsp.
7. Vinegar - 2 tblsp.
8. Ginger (thinly sliced) - 5 tblsp.
9. Garlic (cut into small) - 5 tblsp.
10. Oil - as required
11. Salt - 2 tsp.

Method:-

* Fry onions in hot oil until brown and crip. Powder it and keep it aside.
* Wash the cut beef pieces, mix soya sauce, chilli sauce, tomato sauce, vinegar, pepper powder, salt and the onion powder with the beef and steam it in a pressure cooker for 10 minutes or until it is cooked.
* In a frying pan heat oil and fry the garlic and ginger slices to a brown colour and then add this to the cooked beef and mix and serve.

Source : Lekshmi Nair's Magic Oven Recipes.

Hyderabadi Chicken Biriyani

Ingredients:
1. Chicken - 1kg
2. Biriyani rice - 3/4 kg

Ingredients to marinate Chicken:-
1. Onions - 4 (sliced long and thin)
2. Ginger paste - 2 tsp.
3. Garlic paste - 1 tsp.
4. Chilli powder - 1tsp.
5. Green chillies - 2 (slit lengthwise)
6. Coriander leaf - 3/4 cup
7. Mint leaf - 3/4 cup
8. Lemon Juice - 2 lemons
9. Cinnamon - 1 big piece
10. Cloves - 6
11. Cardamom - 5
12. Black Cumin - 1 tsp.
13. Pepper corns - 1 tsp.
14. Salt - as required.

Ingredients for cooking rice:-
1. Cardamom - 6
2. Cloves - 8
3. Bay leaf - 2
4. Cinnamon - 1 big piece
5. Salt - as required.

Other Ingredients:-
1. Ghee - 1/2 cup
2. Oil - for frying onions
3. Cashewnuts - 1/2 cup
4. Dried Grapes -1/2 cup
5. Milk - 1/2 cup
6. Saffron - 1/2 tsp.
7. Mint leaves - 1/2 cup
8. Coriander leaves - 1/2 cup

Method:-
* Powder cinnamon, cloves, pepper, black cumin, cardamom and keep it aside.
* Fry the onions to a golden colour in oil, powder it and keep it aside.
* Marinate the cleaned and washed chicken pieces for 2 hours with the fried onion powder, some oil in which the onion has been fried, ground masala, sliced green chillies, juice of 2 lemons, ginger and garlic paste, chilli powder, salt, cut coriander leaves and mint leaves.
* In 14 cups of water add 6 cardamoms, 2 bay leaves, 8 cloves, 1 piece cinnamon, 1 and a 1/2 tsp. salt and let it boil. Add the washed rice to it and let it cook. When it is cooked, drain the water and spread the rice on a flat plate.
* Dissolve the saffron in the half cup of warm milk and keep it aside.
* Fry the cashewnuts and dried grapes in half cup ghee and keep aside.
* Cook the marinated chicken by adding 1/2 cup water.
* After the chicken has cooked and gravy thickened, remove it from the stove.
* In a heavy bottomed vessel add 1/4 cup ghee. Now add half of the cooked rice on top, then sprinkle a little of the saffron milk. Now on top of this layer the chicken with the gravy. Now layer the rest of the rice, saffron milk, coriander leaves and mint leaves. Lastly add the rest of the ghee on top. Now close the vessel with a lid, which will not allow the steam to escape and cook on low fire for 10 minutes to allow the steam to build up inside. When the steam has circulated nicely inside remove it from the stove and biriyani can be served.

Source: Laxmi Nair's Magic Oven Recipes.

Fish Molee

It is a long time since I have been able to update my blog. Today I am able to bring in one of the well known fish curries of Kerala.
Fish Molee is a kerala dish, flavoured with coconut milk. It is not spicy but has its own unique taste.

Ingredients:
1. Fish - 1kg.
2. Onions - 1/2 cup(sliced finely)
3. Ginger sliced finely - 2 tsp.
4. Green chillies - 10
5. Coconut cream or thick milk - 1 can
6. Vinegar - 1 tblsp.
7. Turmeric - 1/2 tsp.
8. Pepper powder - 1 tsp. or as per taste
9. Cornflour - 1/2 tsp.
10.Cloves - 6
11.Cinnamon - 2 small pieces
12.Curry leaves as required
13.Salt as required
14.Oil
15.Chilli Powder -1 tsp.

Method:
* Cut the fish pieces into medium size and marinate it with a little chilli powder, turmeric powder and salt and keep it for half an hour.
* Put some oil in a pan and lightly fry the fish. This helps to keep the fish intact when it is put in the curry.
* In another vessel add some oil and saute the onions. When it is brown add the cornflour, pepper powder, chilli poder, turmeric powder and curry leaves and saute a little more.
* Add some water to 1/4 can of coconut milk and make it light. Add this to the sauted masala along with green chillies, ginger, vinegar, cloves, cinnamon and salt.
Cover the vessel and cook it for 10 minutes.
* Add the fried fish pieces and let it cook for some more time. Lastly add the rest of the coconut milk and take it off the fire.

Fried Prawns

Ingredients:

1. 1kg Prawns (medium or large)
2. 1 1/2 tsp. garlic paste
3. 2 medium onions thinly sliced
4. 1 1/2 tsp. ginger paste
5. 1 1/2 tsp. pepper powder
6. 1 1/2 tsp. chilli powder
7. 1/2 tsp. turmeric powder
8. A few curry leaves
9. 2 sliced green chillies
10. Oil 5 tbl.spoons.
11. Salt as needed

Method:
* Marinate the cleaned and washed prawns in ginger paste, garlic paste, chilli powder, turmeric powder, pepper powder and salt for 1 hour.
* Saute the onions, green chillies and curry leaves in oil until slightly browned and the raw smell goes away.
* Add the marinated prawns and saute it for a few minutes.
* Cover the vessel and cook the prawns until done. Check the salt if less add as required.
* The water from the prawns should have evaporated and the prawns should nicely be covered by the masala.
* Serve it hot with plain rice or rotis.

Meen Mutta Ularthiyathu (Fish eggs)

This recipe is contributed by my cousin Ani Thomas.
Ingredients:
1. 1/2 kg Fish egg
2. 1/2 tsp. turmeric powder
3. 1 tsp. chilli powder
4. 1/2 tsp. garam masala
5. Salt - as needed
6. 1 piece of fish tamarind(Or vinegar will do)
7. 1 inch ginger sliced thinly
8. 1 onion cut into small pieces
9. 2 green chillies chopped
10.2 tomato chopped
11.5 cloves of garlic chopped
12.Oil for sauteing


Method:-

* Clean fish egg and bake with turmeric, salt and tamarind.
* Saute onion, ginger, green chillies, garlic and tomamto in oil until slightly brown.
* Add chilli powder and masala and saute for a minute more.
* Finally mix the masala with fish egg and fry as needed.

Semolina Dhokla

This nutritious and tempting snack comes from Gujarat. This is easy to make and does not need a lot of ingredients. I am not able to put any pictures at this time, as my camera was not with me when I made it. Children will love to eat this. This recipe was specially requested by one of my friends.

Ingredients:
1. 1 cup semolina/rava/sooji
2. 2 tblsp. gram flour/besan/kadalamav
3. 2 chopped green chillies
4. 1 inch grated ginger
5. 3/4 cup yogurt/curd
6. 3/4 cup water
7. 3 tblsp. sugar
8. salt as required
9. 1 tsp. turmeric
10.1 tblsp. lemon juice
11.1 tsp. eno(fruit salt) or baking soda

Garnish:
1. 1 tblsp. mustard seeds
2. 1 tblsp. dessicated coconut
3. a few curry leaves and some coriander leaves
4. 1 tbsp. sesame seeds
5. 1 tblsp. oil

Method:
* Grease a vessel (mould)with oil. Take another vessel bigger than the mould and boil some water. It should have a lid with a hole for the steam to escape. The mould should fit inside this vessel.
* Mix items 1 to 10 thoroughly and keep it aside for 15 minutes. Add eno/baking soda and mix.
* Pour the mixture into the mould and steam it for 15 minutes. Poke a toothpick and see whether it comes out clean. If it comes out clean, then the dhokla is done.
* Add the dessicated coconut on to the dhokla.
* Heat one tablespoon oil, splutter mustard seeds, sesame seeds and curry leaves and pour over the dhokla. Sprinkle some coriander leaves also.
*Cut into cubes and serve it plain or with chutney of your choice.

Black eyed bean Fritters (Pakoras)

Black eyed beans fritters are great as snacks.

Ingredients:-

1. 250gms. dried black eyed beans
2. 1 onion chopped
3. 1 green chillie deseeded and cut into half
4. 1 inch ginger sliced
5. 150ml. water
6. salt as required
7. oil for deep frying

Method:

* Soak the beans in water for 8 hours. Drain the water and remove the skin by rubbing between the palms of the hand.
* Wash the beans in lot of water, the skins will float to the surface. Discard the skin. Soak the beans for some more time.
* Put all the items from 2 to 6 in a blender to make a thick paste (water may be added slowly and gradually and not the entire quantity at one go).
* Heat oil in a heavy bottomed pan and fry spoonfuls of the above mixture until golden brown.
* Serve it with sauce or dip of your choice.

Palak Paneer (Spinach and Cheese)

Ingredients:

1. 1 medium onion cut into small pieces
2. 250 gms paneer cut into cubes
3. 2 bunches of cut spinach
4. 1 green chillie sliced
5. 2 medium tomatoes cut into cubes
6. 1 inch grated ginger
7. 3 cloves garlic
8. 3 green cardamom
9. 3 cloves
10. 1 inch cinnamon
11. 1/2 tsp. turmeric
12. 3/4 tsp. red chillie powder
13. 1/2 tsp. cumin powder
14. 1 tsp. garam masala
15. 2 tblsp. plain yogurt/curd
16. 1 tblsp. milk
17. 1 tsp. kasuri methi
18. 2 tblsp. oil
19. salt as required

Method:-

• Take a heavy bottomed pan. Heat 1 tblsp. oil and saute the cinnamon, clove, cardamom and kasuri methi.
• Fry onions, ginger,garlic, chillie and tomatoes one after the other.
• Add turmeric, chilli powder, garam masala and cumin powder and saute for another 2 minutes.
• Add the chopped spinach and saute for another 2 minutes.
• Cool the mixture and blend it to a smooth paste.
  When the mixture is cooling, fry the paneer in a tblsp butter, until lightly browned on all sides. Paneer can be added to the palak mixture fried and non fried, as per your taste. I like to fry the paneer.
• Take another vessel and heat 1 tblsp oil. Add the paste and salt, cook it for 2 minutes. Slowly add the milk and yogurt and mix. Keep it on the stove on a low fire for another minute and then add the fried paneer, cook the gravy for 2 more minutes and remove from fire.
• Serve it with rotis or rice.
  
  

Crab Curry

Crab curry is one of the tasty coastal dishes of Kerala. This is one of my favourite dishes.

During my summer hols visits to grandma's house was always a treat. My grandmother lived on the banks of Ashtamudi lake and I waited for the bus to arrive at the bus stop, my eyes wanted to see the lake, the sun set, the coconut palms standing on the banks of this lake and the birds passing over this lake. It is a view that no man on this earth can give us.

The midday meal always consisted of fish in some form or the other. I am not fond of fish but the way grandma prepared it made me relish it. Fish pachcurry, fish fry, fish red curry and crab curry were my favourites. Here is the recipe for crab curry.

Ingredients:

1. 500 gms crabs
2. 1/2 coconut
3. 200 gms onions
4. 100 gms green mangoes cubed (If mangoes are not in season, fish tamarind may be used)
5. 4 cloves of garlic
6. 8 green chillies
7. 1 inch ginger
8. 1/2 tsp. turmeric powder
9. 2 sprigs curry leaves
10. 50 ml. oil
11. 1/4 tsp. mustard
12. salt as required

Method:

• Clean crabs and cut into required pieces.
• Grind coconut, garlic, green chilles, turmeric powder and ginger together.
• Heat oil and splutter the mustard seeds. Add chopped onions and curry leaves and fry.
• Add the coconut masala and fry for 3 minutes more.
• Add the crab pieces and cubed mangoes and mix.
• Add sufficient water and salt to cook the crab curry and cook over slow fire.
• A tasty dish is ready.