Thurki pathiri

Chettinad fish fry

Chettinad fish fry

Ingredients

2 fillets king fish

2 Tbsp oil, to pan fry

For the  marination:

7-8 cloves garlic

1 knob ginger, mashed

1 tsp cumin

1 tsp fennel

2 tsp coriander seeds

2 tsp black peppercorns

1/2 tsp mustard seeds

9-10 curry leaves

Salt, to taste

1 tsp oil, to grind

1 Tbsp water

1/2 tomato, chopped

1 Tbsp water

1 tsp red chilli powder

5 tsp tamarind extract

1 Tbsp cornflour, to sprinkle

Method

Cut the fish fillets into equal medium sized pieces.

In a pan, dry roast garlic, ginger, cumin, fennel, coriander seeds, black peppercorns, mustard seeds and curry leaves.

Pound them in a mortar and pestle. Add a little salt, oil and water to help in the procedure.

Now add the chopped tomato, turmeric powder, red chili powder, salt and tamarind extract.

Pound them together till pulp like and spread it over the fish pieces.

Sprinkle some cornflour over the fish. The cornflour helps the masala to stick

Marinate the fish and keep in the fridge for 15-20 minutes.

In a pan, fry the fish with the refined oil and serve hot.

Black forest pudding

Black forest pudding..

*Dark choclate :100 g( 1glss watr cherth urikkuga.. Double boil.. Or oven)chood full poyashesham.

*Egg yellw:3

*milkmaid :1tin

*milk: 1 tin( milkmaidinte tinl)

* NUTTRLLA:6tbspn

*cournflr pwdr: 2tbsp

ivayellam mix akki kalakki aduppil vech kurukkuga

Nalla thikk..

* oru trayil maari bscut cofeek mukki vekuga.. Idinte mugalil

*kurukkiyad ozikkuga.. (Alpam chood poya shesham)set aavan vekkuga....full set aayashesham

Fresh crm: 1 cold..(I'd onnu spoonil kalakkit ozikkuga.

Veendum frdgl vekkuga.

* mugalil choclte.. Greatd..

Cwl

Special carrot pola -  

Carrot-3large

Egg-4or5

Sugar-5tblspn (as required)

Dates chopped1/2cp

Coconut1/4cp

Ghee-1tbspn

Nuts for garnishing

Grate the carrots, mix it with chopped dates nd coconut.heat a pan add ghee nd saute these well.Then in a bowl add eggs nd sugar, a little vannila essence beat it welll.To this add the sauted carrot, dates,  coconut  add nuts and mix it well.In a pan coat a little ghee nd pour dis carrot mixture.cover and cook on a low flame for about20-25min.garnish with nuts.....its very tasty.....its entirely different from our sadha carrot pola

Chicken Lasagna Florentine:

Boneless chicken 1/2 kg

Lasagna sheets 8 boiled

Boiled and spinach puree 1 cup

Cheddar cheese 1/2 cup

Mushrooms slices 6

Salt 1 tsp

Black pepper 1 tsp

Mustard 1 tsp

Oil 1/4 cup

Crushed garlic 1 tbsp

Cream 1 cup

For White Sauce:

Butter 3 ounce

Flour 4 tbsp

Salt 1/2 tsp

Black pepper 1/2 tsp

Mustard 1/2 tsp

Milk 1 cup

Water 1 cup

Method:

First marinate the chicken with salt, chopped black pepper and mustard seeds.

Now pour oil into pan cook the marinated chicken for 10 minutes, until it tenders.

Then add capsicum slices and cream mix it and keep it on a side.

Now make a white sauce and keep it separate.

Then boil the lasagna sheets and boil it.

Now boil the spinach and add chicken.

For assemble: Grease the pyrex dish add lasagna noodles, chicken mixture and half white sauce spread it well.

Put noodles again, chicken mixture, white sauce cheddar cheese bake it for 180 degree C for 20 minutes.

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YUMMY CROQUETTES!

.2 tbsp of butter melted.

.Maida 2 tbsp

 .little milk to wet the dough

.1/4 tsp of mustard powder

.pepper pwdr

.salt

.cooked(pepper n salt) and minced chicken a little.

.boil three eggs and chop it

.1 or 2 egg fr egg wash

.bread crumbs.

 In a non stick pan at

low flame add two tbsp of butter. wen it get melted,add maida 2 tbsp & once its wet with the butter add lil by lil milk to it.add 1/4 tsp of mustard powder & pepper pwdr to it

use a whisker so that no lumps r formed.whisk it add enough milk and make it to a sticky dough. boil three eggs and chop it.mix the eggs & the minced chicken to the dough.

 Roll it to mini sausage size and shape.Egg wash,better in egg whites

Coat with bread crumps

Keep it in fridge.Deep fry at 7,jus befr the iftar.so dt its hot and the inside is lik sumthing melted! yummmm😋

 (P.S: b careful while frying sumtimes it may 💥💥💥)

Hareera drink.

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 1 tsp neychor ari, 1 hand coconut , 1 hand badam ,1 elaichi, 5 6 cashews ellam soak in water. Grind it well in mixie. Arippil arikkanam. Mix this in 1 cup water and pour in 1 ltr boiling milk. Simmer for 5 10 minutes. Add 1 tsp ghee and sugar. Very tasty and healthy

Inshallah

Don't soak coconut.

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Harees 

Chicken with bone  1/ 2 kg 

Oats (quaker)200 gms 

Big onions sliced five

Red chilli powder 1tsp 

Gg paste 1-2tsp 

Salt to taste 

Cashwenuts a handful made into paste

Black pepper 1 tsp

Garam masala p -1tspn

Lemon1

Chicken stock cubes 2

HARA MASALA

15 green chillies

Corriender leaves 1bunch

Mint leaves1/2 bunch

Whole garam masala

Cloves 6

 Cinammon 2-3 sticks

Cardamon 4-5

Whole black pepper 1tsp

 

For the bagar (tempering )

Ghee 4tbsp

Gg paste 4tbsp

Cook chicken with hara masala salt ,red chillie with 2 cups of water shread the chicken remove the whole garam masala nd add add cashew paste to stock 

 In a diff pan heat oil 2tbsp +2ghee and fry the oats to brown colour dont burn the oats .. add chicken stock ,cubes and cook with minimun 3glasses of water and cook u can add any lentils with the chicken .. like chana daal if u like

Chicken momos

it tastes similar.. no much difference..

for the filling:

minced chicken breast-1

green chillie-2

ginger paste-1 tbsp

garlic paste-1 tbsp

corriander leaves finely minced-1/2 cup

spring onion-2 (both green n whites)

soya sauce

salt.

Method:

mix all dese and cook fr about 5 min in a cooker.

mix 2cup wheat flour wit 1 cup hot water n salt.knead it and make ball out f dem and roll.

Now place 1 tbsp filling in the center and close it bringing all the sides togdr to the center n pressing it.

now keep a foil in the steamer wit olive oil greased on it and place the momos n steam it fr about 20 min! readyyy

🍅🍅🍅🍅🍅🍅🍅🍅

Tomato Achar Sauce:

roast two ripe tomatos and 2 red chillies in a pan greasd wit a little olive oil.grind it in a mixer.

In a pan,add 1 tbsp mustard oil and 2 tsp finley sliced ginger and 2 cloves f garlic sliced.saute well.add 2 tsp corriander powder n saute agaun.now add the tomato paste saute and let it cook stirring occationally till it thickens.add salt and pepper.remove!

Pizza cup

😒

It's like rolling the bread with chapathi roller into thin slices and cut into big rounds using a cutter or something. Then grease the moulds. Put the bread inside as cups. Then pizza filling. And bake for some 20 mts in a preheated oven.

Prawn masala for filling

The filling was prawns 

Prawns small 1/4 kg 

Onions 2big

Tomato 2 

Chillies 2 

Chilli powder 1 tsp 

Tumeric a pinch 

Gg paste 1/2 spoon 

Curry leaves a lil

Fry all these together with the prawn and make masala add the filling like in the pic above fish 😊 ... its very yummy

Cheese samosa

1 Cheese slices

2 Tomato chilly sause

3 samosa Patti

Take 1samosa Patti nd put 1 cheese slice then add tomato chilly sause if u want chicken u can add chicken fry nd dip fry 

 very tasty 😋😋

Milk maid jelly puddind

Milk maid jelly puddind

〰〰〰〰〰〰

Nestle milkmaid-1 big tin

Water                 -1 big tin

Egg yolk             - 4

Egg whits            - 4

Pineapple             -1

Sugar                   -250 g 

Gelatin                 -2 tbsp

Cashew nuts         - 100g

Jelly                      -1paket

Method:

            Mix milkmaid water in a pot......then add 4 egg yolks and keep it on a stove.....stir it untill it get thick ( like we make custud) then take it off from the heat and let it cool

     Make the jelly as per the instruction behind the packet and let it set ( strawberry flovor)

      Make the pineapple stew (mix pineapple n sugar in pot and make it heat....untill the sugar dissolve) keep it for cooling

      Dissolve the gelatin in water

       Beat the 4 egg whites then add gelatin in beat it untill mixed

    Take the milkmaid mixture in pour it in to the egg white mixtuer.... and mix the pineapple stew

    The take the jelly bowl and pour on it decorate it with cashewnuts or u can use ur imagination ....keep it in fridg to set..........enjoy.....😋😋😋😋😋😋😋😋

Beetroot milk pudding

Beetroot milk pudding

First layer

Beetroot-1

Milk-1/2 cup

Strawberry essence-2

Sugar-3 tbsp

Method:grate cheytha beetroot vellam cherkathe non stick panil ithiri milk ozich koduth vevikuka...

Baaki cheruva itt vattikazinjall..oru patrathil nirathi fridgil vekuka..

Milk pudding:

 Half litre milk+1/2 tin  milkmaid+3tbsp sugar boil cheyth 5-6 gms chainagrass urukiyathum ozich beetroot set chrythathinte mugalil ozich...refrdgrat chaiyyuka...👌😋

Potato paties

Pattice:boil n mash d potatoes add 1 medium chpd onion 2 grnchly add salt ppr pwd as per spice add coriander leavs..mix wel...boil d eggs n cut ech egg into 4 hlfs...plce d potato masala on palm flatten it wid hand n plce d boiled egg n  cover d egg wid d potato....dip in beaten egg(salt n ppr) den add bread crumbs n deep fry

Haleem

 HALEEM 

Ingredients:

Onion, sliced thin 2

Gingergarlic paste 1tbsp

Green chilly, slit 4

Salt 1 tsp

Coconut Oil 4 tbsp

Garam Masala** 2tsp

Turmeric powder 1 tsp

Chilly powder 2 tsp

Tomato 1

Broken Wheat 1 cup

Chicken 250 gm

(preferably 2 leg pieces)

Coconut 1/2

Ghee 2tsp

Shallots /button onions 5-6

Curry leaves a stalk

Coriander leaves a handful

Method:

Soak wheat in water (2 cups) for at least two hours.Drain and keep aside.

Heat oil. Add onion, gingergarlic paste, green chillies and tomato(chopped). Add salt and saute well.

After 5 minutes of sauting, add all the spices.

(turmeric, chilly, garam masala)Saute till well cooked , add chicken pieces and wheat. Mix well .Add coconut milk (2nd pressing)*. Cook in pressure cooker on high flame till first whistle sounds. Then lower heat to simmer. Turn flame off after 5 minutes.After ten minutes, open cooker, add coconut milk( first pressing)*. Heat again till it starts boiling. Turn off flame before it boils too much.Serve haleem into a shallow dish.Splutter curryleaves and shallots in ghee till crisp, then pour onto haleem as a garnish.

Kiwi pudding

300 ml coconut milk,

 200 fresh cream.. 

100 milk.. 

mix all togther n keep for boil.. add sugar as per taste n vanilla essence little..  20gm gelatain mix in cold water n keep for bloom. . Once its boiled off the flame n m8x the gelatin n strain in put in moulds or tray...make sugar syrup n allow to cool then add the kiwi n keep in fridge.. once the panacota is set in tray or mould arrange vd  kiwi..

Pineapple pudding

Pineapple pudding-

first cut pineapple into small pieces nd boil n water adding sugar n it. (can als use sliced pineapple n tin).thn aftr it cools remove pineapple frm it and keep water aside.nw set the bowl first with bread slices thn sprinkle the water kept aside fr softness on the bread.nw mke little thick custard nd pour on it.later put the pineapple pieces on it. At last make the topping with fresh cream and milkmaid. 

Garnish with dry fruits, nuts

Refrigerate for 3 hours 

Bread pockets

Bread pockets

I onion finely choppred

1 cup boil chicken(salt pepper)

1/2 capsiccum chopped

1 tbsp mayonis

1 tbsp grated cheese

Lille pepper powder.  

Organo tomato sause and salt

All mix 2 gether

1 cup water 3 tbsp cornflower and 1 egg add stir well

After that 2 slice bread vech athintte ariku cut cheyyuka

Then these bread dip with cornflower mix and coated bread crums

Then these bread fry

After that open one side of the bread and put masala

Very tasty bread pocket ready

Avil milk

Meen pathiri

Meen Pathiri (serves 4-6)

Ingredients:

For the pathiri:

2 cups Parboiled rice (Puzhukkalari, best is Ponni rice, Long grain rice can be substituted)

1 ½ Tbs fennel seeds (Perumjeerakam)

1 ¾ cups grated coconut

1 ½ cups water

1 cup rice flour

Salt – As reqd

For frying fish:

600 gm (4 large piece) King fish

1 Tbs Kashmiri chilli powder

2 tsp coriander powder

½ tsp turmeric powder

½ tsp salt

2 Tbs water

6 Tbs oil

For the masala:3 Large onion (510 gm, 4 cups chopped)

5 large cloves of garlic (1 heaped Tbs, grated)

2 medium Tomatoes(150 gms, 1 cup chopped)

2 tsp Kashmiri Chilli Powder

3 tsp Coriander powder

½ tsp turmeric powder

1 tsp salt

1-1 ½ Tbsp Lime/lemon juice

2 twigs curry leaves, chopped

6-8 mint leaves, chopped

3 Tbs coriander leaves

4 Tbs water

½ tsp garam masala

For coconut paste:½ cup grated coconut

½ tsp fennel seeds (perumjeerakam)

2 shallots

4 Tbs (1/4 cup) water

Preparation:

1. Rub the fish with salt and lemon juice to get rid of the raw smell. Wash it thoroughly.

2. Make a thick paste of all the powders with water and marinate fish for about ½ hour -1 hour.

3. Make a smooth coconut paste by grinding the coconut, fennel, 2 shallots and water.

4. Heat a large frying pan and add oil. Fry the fish well. Remove from flame, remove the bones and break each piece into 4-6 portions. Keep them aside.

5. In the same pan, add onions and salt and sauté until it becomes soft and translucent. Add ginger, garlic and sauté for few minutes until the onion is cooked very well. Add chilli powder, coriander powder and turmeric powder and sauté for few seconds.

6. Add in the chopped tomatoes, cover and cook till the tomatoes are soft and cooked. Add the coconut paste and ¼ cup water (less or more as required to get a very thick, not dry and not watery gravy/masala). Cover and cook for 3-4 minutes until the raw smell of the coconut goes away. Add the chopped leaves, lime/lemon juice and garam masala and stir well, cook for a minute or two. Add the fish pieces, cover and cook on very low flame until all the flavour is infused well for about 8-10 minutes

For the making pathiris and assembling:

1. Soak the rice in tap water for 3-4 hours.

2. Grind it along with minimal water until you get a coarse and grainy mixture.

3. Add coconut, fennel seeds and roughly chopped onions to this and grind for few seconds until everything is just crushed and NOT smooth.

4. Tip the whole mixture in to a large bowl, add salt and mix well.

5. Add the rice powder and mix well using hands until you get dough that can be shaped into balls.

6. Take a small portion from the rice dough, make a ball and flatten it in a sheet (I used baking paper cut into square shape, u can use banana leaf or any other sheet made from shopper bag) using the heel of your palm. Add some masala in the centre along with the fish pieces, leaving a cm from the circumference.

7. Make another pathiri in another sheet the same way, a bit bigger than the previous one and cover the masala filled pathiri, covering the masalas completely. Slowly press the edges using the fingers to seal all the fish masala in. Carefully lift the sheet/banana leaf and place it in a steamer. Steam cook for about 10-12 minutes or until the pathiri is firm. Hold all the edges of the banana leaf/baking paper and lift out the meenPathiris. (Beware steam getting into hands!)

8. Repeat the same process until all the masalas and the rice are used up.