agar agar,

China grass/ Agar Agar Pudding

9:51 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • China grass/ Agar Agar - 10 gms
  • Milk - 1/2 liter
  • Mixed broken nuts - 1/2 cup
  • Sugar - 10 tsp
  • Cardamon powder - 1 tsp
Method:
  • Cut china grass into small pieces of about 1 cm. Soak this in warm water for 10 minutes.
  • Boil milk, when it starts boiling, squeeze out agar agar to remove excess water, add this agar agar to boiling water.
  • When agar agar is fully dissolved in milk, add sugar cardamon powder, and nuts.
  • Remove this from heat and pour this in any mold. Let it cool in room temperature.
  • Serve this cold.

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squids

Fried Squid Rings

9:52 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Large squid tubes - 2
  • Rice flour - 1/2 cup
  • Semolina flour - 1/4 cup
  • Pepper as required
  • Salt as required
  • Oil for frying
Method:
  • In a shallow bowl, mix semolina, rice flour, pepper, and salt. Set aside.
  • Cut squids into horizontal rings of about 1/2 inch wide.
  • Wash the rings nicely and roll rings in the flour mixture until all the rings are nicely covered.
  • Heat oil in a pan, fry the squid rings, don't cluster the rings in the oil, flip and cook on both sides.
  • Place the fried rings on paper towels before serving. 
  • Serve this with red chilli sauce or garlic mayonnaise.

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kesari,

Rava Kesari with Milk

11:21 PM Chandra Karthikeyan 0 Comments

Ingredients:
  • Semolina/Rava - 1 cup
  • Sugar - 1 cup
  • Cashew - 10
  • Raisin - 10
  • Orange food color - little
  • Ghee - 3 tsp
  • Milk - 3/4 cup
Method:
  • Heat ghee in a pan, roast cashew and raisin, then add semolina roast till nice aroma comes out.
  • Meanwhile, mix food color with 2 tsp of warm milk. 
  • Add sugar to semolina, finally add milk and food color mix, cook this in medium flame, Mix the kesari until it thickens.
  • Serve this kesari hot or cold, this taste really good.

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karimeen,

Karimeen Pollichathu

11:00 PM Chandra Karthikeyan 0 Comments

Ingredients:

  • Banana leaf - 2
  • Oil for frying

Marinate:

  • Karimeen/Pearl spot fish - 2 (medium)
  • Chilli powder/Sambar powder - 1 tsp
  • Turmeric powder - 1 tsp
  • Coriander powder - 1 tsp
  • Salt as required

Paste:

  • Pearl onion - 10
  • Tomato - 1
  • Chopped ginger - 1 tsp
  • Chopped garlic - 1 tsp
  • Chilli/Sambar powder - 1 tsp
  • Coriander powder - 1 tsp
  • Garam masala - 1/2 tsp
  • Pepper powder - 1/2 tsp
  • Curry leaves - few
  • Salt as required
  • Coconut oil/Olive oil - 2 tsp

Method:

  • Clean fish with head on, remove gills and clean it properly. Make small slits on the fish and marinate the fish with the ingredients given in "Marinate". Keep this aside for half an hour.
  • Meanwhile, heat 2 tsp olive oil in a pan, saute ginger, garlic, chopped onion and chopped tomato. Add chilli powder, coriander powder, garam masala, pepper powder, curry leaves, and salt. Saute this for few minutes, till raw smell disappears. This is going to be our paste.
  • Heat oil in a pan, and fry marinated fish for 2 minutes on both sides. Now smoke banana leaf on flame to make it flexible. Add a spoonful of paste on the leaf, spread it and place fish over it, top the fish with another spoon of paste. Wrap the fish in the banana leaf and tie it with the cotton thread.
  • Again in the same oil, fry the wrapped fish for 4 to 5 minutes. Serve hot with rice.

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idli,

Rava Idli

10:53 PM Chandra Karthikeyan 1 Comments

Ingredients:
  • Sooji/Rava - 1 cup
  • Grated carrot - 1/4 cup
  • Curd - 1/2 cup
  • Hing - little
  • Water - 1/2 cup
  • Cashew - 10
  • Baking soda - 1/2 tsp
  • Salt as required
Tempering:
  • Oil - 2 tsp
  • Urad dal/Channa dal - each 1/2 tsp
  • Mustard seeds - 1 tsp
  • Turmeric powder - pinch
Method:
  • Roast half the amount of cashew in ghee, keep it aside. Soak channa dal for 15 minutes.
  • Heat oil in a pan and add everything under "Tempering". Then add carrot, turmeric powder, and hing, when raw smell disappears, add rava and roast it well.
  • In a bowl, add curd, roasted items, broken cashews, and salt. Mix it well. Finally add baking soda, when it start frothing, add water little-by-little until it becomes idli batter consistency. Do not let anytime for setting. 
  • Place the roasted cashew upside down on the moulds of idli plate, pour batter and steam it for 8 to 10 minutes.
  • Serve this rava idli with chutney of your choice.

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