Red chilly Coconut Chammanthi

INGREDIENTS:

• Grated coconut - 1/2 cup
• Pearl onion - 4 nos
• Dried Red Chillies – 3 nos 
• Ginger - a small piece
• Tamarind  – Gooseberry sized piece
• Curry leaves – 1 stem
• Salt – as needed

METHOD:

• Grind all ingredients in a wet grinder without adding water to make a thick paste. Stop before the paste get too smooth.
• Make the chutney into a ball with your hand that is the traditional way of serving this chutney.
• Serve this Red chilly Coconut Chammanthi with Kanji, Dosa, Idly or Rice.

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Fried Tilapia Masala

INGREDIENTS:

• Fish (clean and cut into medium sized pieces) – 10 pieces (I used Tilapia)
• Tomato  - 1
• Green Chili  - 2
• Onion(sliced)   - 1
• Red Chili Powder - 1/2 tsp
• Coriander Powder - 1/2 tsp
• Turmeric Powder - 1/4 tsp
• Fenugreek Powder -  1/4 tsp
• Black Pepper Powder  - 1/4 tsp
• Garam masala powder -1/2tsp
• Mustard seeds - 1/4 tsp
• Ginger Garlic Paste - 1tsp
• Lemon juice - 1 tbsp
• Curry Leaves  - 2 stem
• Oil   - fpr frying
• Salt   - To taste

METHOD:

• Clean the fish thoroughly and soak it in water along with 1 tbsp lemon juice for a few minutes.
• Drain and cut it into medium sized pieces suitable for frying.
• Mix together half of all powders, ginger garlic paste and salt along with a tsp of oil and a little water into a smooth paste. 
• Marinate the fish with the above masala for atleast 30 minutes.

• Heat oil in a pan for fry.
• Deep fry the marinated fish. 
• Make sure to fry the fishes on medium heat so that the masala doesn’t get burnt. 
• Drain the fried fish onto paper towels.

• Heat 2 tsp of oil in another pan, splutter mustard seed and add curry leaves in it.
• Add  the sliced onions and green chilies and saute until soft.
• Add the leftover powders, ginger garlic paste,diced tomatoes, enough salt  and continue sauteing until the onions are brown.
• Now turn off the gas and mix the fried fish with onion masala.
• Transfer the fried fish masala to a serving plate.
• You can serve this  fried fish masala as a side with Rice.

 

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Kappa Puzhukku

INGREDIENTS:

• Tapioca (Kappa - medium size) - 2 nos
• Grated Coconut - 1/4 cup
• Green Chillies - 3 nos
• Garlic paste - 1/4 tsp
• Cumin powder - 1/4 tsp
• Turmeric powder - 1/4 tsp
• Coconut oil - 1 tsp
• Mustard seeds - 1/2 tsp
• Curry leaves - 1 sprig
• Salt - to taste

METHOD:

• Peel the Kappa and wash it.
• Cut the Kappa into small cubes.
• Boil the Kappa in a pan with enough water to cover it. Cook for 20 -30 min.
• Drain the water and add fresh water just for the Kappa to cook.
• Add salt, turmeric powder and cook until the Kappa is soft and get pierced with fork.

• Grind coconut with green chilies,cumin powder, little turmeric, garlic paste and bring them to a coarse form.
• When the Kappa is soft and the water evaporates add the coconut mixture and mix well for 5 min.
• Heat oil in a pan. Splutter mustard seeds , and add the curry leaves and pour it to the semi smashed Kappa.
• Mix well for another 2 min.
• Serve your Kappa Puzhukku hot with nadan Meen curry or chicken curry.

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Channa Masala

INGREDIENTS: Channa - 1 cup  Onion - 2 nos Green chilies (slit open length wise) - 2 nos  Ginger powder - 1/2 tsp Garlic paste - 1/2 tsp Turmeric powder - 1/4 tsp Cumin powder - 1 pinch Garam masala - 1/2 tsp Meat masala (optional) - 1/2 tsp Tomatoes - 2 nos  Coriander leaves - 1 springs Salt - as reqd Oil - 2 tbsp METHOD: Soak channa in water overnight or to cook the same day soak them in warm water for atleast 5-6hrs. Pressure cook it with enough water, turmeric powder and salt. Drain the channa, reserve the liquid. Chop up onion and tomatoes. Heat oil in a deep saucepan and add chopped onion to it and saute till  they are brown. Add the Ginger-garlic paste and green chilies to it and saute for couple of minutes. Add cumin powder and garam masala to it and saute. Add the  tomatoes to it and saute add salt. Saute the tomatoes till they are soft and mushed up. Add the channa to the mixture and mix gently so that channa properly coated in the mixture. Add the reserved water depending on the gravy you need. Simmer the stove and cook covered for 5-6 minutes and garnish it with coriander leaves. Serve it with bhature, puri or chapatti.

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Wheat Dosa

INGREDIENTS:

• Wheat flour : 1 cup
• Rice flour: 2 Tbsp
• Cumin seeds : 1 tsp
• Green Chilies( finely chopped): 2 nos
• Salt - as reqd
• Lukewarm water - 11/2 - 2cups
• Cooking oil  - 2 tsp

METHOD: 

• Mix the flours and salt in a bowl. Gradually add water to make a thin batter. Ensure no lumps when forming the batter.
• The consistency of the batter should be thinner than the normal dosa batter. You would need about 11/2  cups of water.
• In a teaspoon of oil, temper the cumin seeds.When they start popping,add the chopped green chilies and roast well. 
• The cumin and chilies may be added without tempering, but this brings out the flavors better.
• Set aside to cool. When slightly warm, you can add the tempering to the batter. Mix well through the batter. Suggest cooling the tempering before adding to the batter as the hot tempering may cause the batter to lump.
• Let the batter rest for 20-30 minutes. This makes the dosas better.
• Heat a flat pan (dosa tawa) and grease it . 
• Pour a laddle full of batter and spread it like a dosa. 
• Cook it on medium heat.
• When the bottom turns into light golden brown color then turn it into other side. 
• Cook on medium flame for few more mins.
• Remove from flame and serve wheat Dosa with chutney, sambhar or curd.

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Chapatti

INGREDIENTS:

• Wheat flour- 2 cups
• Salt - 1/4 tsp 
• Coconut oil - 1 tsp 
• Hot water - 1 cup
• Little oil for making chapatis

METHOD:

• Mix the salt  to the flour.
• Add hot water little by little and Knead the dough.

• The consistency should not be too sticky or too hard.
• Make small balls and roll each ball. Dredge in the flour if its sticky.
• Heat a Tawa and place a rolled chapathi. After you notice the chapathi slightly puffing, immediately apply very very little oil and press all around and turn around the chapathi.( Do not allow the other side to become too dry). 
• Press the Chapathi. Again you will notice the chapathi puffing.
• Again apply very little oil or ghee on the upper side and turn around the chapathi again.
• After a couple of seconds, take away the chapatti from the Tawa.
• The final product should still be soft.

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Pink Roses

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Dark Purple Earring

Handmade Dark purple faceted diamond shaped acrylic bead earring.

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Jimikki Earrings

Jimikki style earrings studded with glittering white color stones and white ghungroo.


OTHER MODELS:

http://ourharsha.blogspot.com/2011/10/white-jimikki-earrings.html

http://ourharsha.blogspot.com/2012/06/white-jhumka_05.html

http://ourharsha.blogspot.com/2011/11/maroon-jimikki-earrings.html

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Soya Chunk Curry

INGREDIENTS:

• Soya chunks - 1 cup
• Onion (large in size), chopped - 1 no
• Tomato, chopped - 2 no
• Green chilies - 2 nos
• Ginger powder - 1/2 tsp
• Garlic paste - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Red chili powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Cumin powder - 1/4 tsp
• Curry leaves - As needed
• Salt - As reqd
• Oil - 11/2 tbsp
• Cinnamon - 1 small piece
• Cloves - 2

METHOD:

• Pressure cook the soya chunks with 2 cups of water and a tsp of salt,just for a whistle.
• Drain the water and wash it in tap water once. Squeeze it if there is so much of water,don't squeeze as it was well drained.

• Heat a pan with oil and temper with oil, cinnamon and cloves.Add curry leaves.
• Add the chopped onion,slit green chillies and fry till transparent.
• Add ginger powder and garlic paste and fry for a minute in low flame.
• Add the chopped tomatoes and fry till mushy, add required salt.Add turmeric red chili powder and coriander powder.Fry for a minute.
• Add the soya chunks and mix well.
• Fry for 4 minutes till the masala blends well with the soya chunks.
• Serve as accompaniment for rice or with chapatti.

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Potato Kabab

INGREDIENTS:

• Potato (Boiled and Mashed) - 4 nos
• Bread crumbs - 1 cup
• Coriander powder - 1/2 tsp
• Cumin powder - 1/4 tsp
• Garam masala - 1/2 tsp
• Red chilli powder - 1/2 tsp
• Salt - As reqd
• Maida - 1/4 cup
• Oil - To fry

METHOD:

1. Mix maida with water to form batter.

• Put the already boiled &mashed potatoes in a bowl.

• Mix potato with 1/4 cup bread crumbs, 1/2 tsp coriander powder, 1/2 tsp red chilli powder, 1/4 tsp cumin powder, 1/2 tsp garam masala & salt .
• Make small cutlets out of it.
• First dip it in maida flour paste and dip in bread crumbs.

• Deep fry it in oil.
• Potato kabab is ready. Serve it with chutney/curd/ketchup.

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Oatmeal shake

INGREDIENTS:

• Oats - 1 cup
• Water - 2 cups
• Fat free milk - 1 cup
• Sugar - 4 tbsp
• Vanilla - 2 tsp
• Apple (sliced) - 1 no

METHOD:

• Cook  oats and water in a small pot for about a minute or two, stirring often until it becomes thick and bubbly. Remove from heat and let it cool a few minutes.
• In a blender add milk, sugar, vanilla and sliced apple. Add oats in it. Blend on high until very smooth. Chill in refrigerator or pour in a glass and enjoy.

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Chemmen Roast

INGREDIENTS:

• Prawns – 1/4 kg
• Onion sliced– 2 nos
• Tomato sliced - 1 no
• Garlic and ginger paste - 11/2 tsp
• Turmeric powder - 1/4 tsp
• Mustard Seeds - 1/4 tsp
• Chilly powder - 1 tsp
• Vinegar - 1 tsp
• Oil – 3 tbsp
• Coriander Powder - 1 tsp
• Green chilly - 2 nos
• Curry leaves- few
• Salt - As reqd
• Garam masala - 1/2 tsp
• Pepper powder - 1/4 tsp

METHOD:

• Clean and devein the prawns and marinate with half of chili powder, turmeric powder, salt and vinegar and keep aside for 30 minutes.
• Heat half of the oil in a pan and fry the prawns turning once half way through till both sides are browned, this will take about 5 minutes.

• Remove the prawns from the pan and keep aside.
• Add the rest of the oil to the pan and add mustard seeds.
• When the seeds start to splutter, add onions & curry leaves and saute till soft.
• Add the tomatoes pieces and saute for 3-4 minutes.
• Add coriander powder, chili powder and turmeric powder and mix well.
• Saute for 3 minutes.
• Add ginger garlic paste and mix well.
• Then add pepper powder and garam masala and cook till the ingredients are well blended and the spices are cooked through.
• Add the fried prawns and 1/4 cup hot water and mix well.
• When it starts to boil, cover and cook for 5 minutes.
• Serve hot with rice or chappathi.

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Spinach-Tomato Curry

INGREDIENTS:

• Spinach (finely cut) -2 cups
• Tomatoes - 2 nos
• Ginger garlic paste - 1 tsp
• Turmeric powder -1/4 tsp
• Red chilli powder -1/2 tsp
• Salt - as required
• Mustard seeds - 1/4 tsp
• Garam masala powder -1/2 tsp
• Curry leaves - 1 stalk

METHOD:

• Heat oil in a pan on medium heat and splutter mustard seeds. 
• Add curry leaves in it.
• Add washed and chopped spinach along with red chilli powder, garam masala powder, turmeric powder, ginger garlic paste, and salt. Mix well, cover it with lid and cook on slow fire.
• Cook till the spinach is completely cooked in its water .
• Add finely chopped tomaotes in it.Mix well and cook till they are soft and oil floats on top.
  
  

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OATS-TOMATO HALWA

INGREDIENTS:

• Oats-1cup
• Tomato puree-1/2cup
• Sugar-1 cups
• Fried Cashewnuts-1/4cup
• Cardamom powder-1tsp
• Food color-3 drops
• Melted ghee-1tbsp

METHOD:

• Soak oats in 2 cups water for 15 minutes.
• Grind it and strain through a sieve.

• Mix tomato puree, sugar,cardamom power, food color and ghee in it and mix well.

• Add fried Cashewnuts in it. 

• Pour the oats mix in a  heated  heavy-bottomed pan and cook .
• Stir every 2 minutes.
• It become a thick halwa consistency; spread it in to a greased plate and set aside until it gets cooled. When cooled, cut into diamond shaped pieces. 

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Cherupayar/Green gram Thoran

INGREDIENTS:

Green gram – 1cup 

Shallots(Kunjulli) – 4 nos

Garlic paste  – 1/2 tsp

Ginger powder-2/4 tsp 

Grated coconut – 1/4 cup 

Chilly powder – 1/4 tbsp 

Turmeric powder – 1/4 tsp 

Green chilies – 3 nos 

Mustard seeds – 1 tsp 

Curry leaves – a few 

Dry red chilies – 2 nos 

Salt – as required 

METHOD:

Pressure cook green gram by adding enough water. 

Add salt and keep aside. 

Roughly grind grated coconut, chilly powder, green chillies, garlic paste, ginger powder and turmeric powder. 

Add this to the cooked green gram and mix well. 

Heat oil in a pan and splutter mustard seeds. 

Add curry leaves, sliced shallots and dry red chillies and roast. 

Add green gram to this and stir fry  till all the water is evaporated.

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Carrot Mezhukkupuratti

INGREDIENTS:

• Carrot-250 gm
• Red chilli powder-1/2 tsp
• Black pepper powder -1/4 tsp
• Turmeric powder -1/4 tsp
• Coconut oil - 2 Tbsp
• Mustard seeds - 1/4 tsp
• Salt - As reqd
• Curry leaves - 1 stalk

METHOD:

• Clean and Slice the carrots into 2"pieces lengthwise.
• Cook them along with turmeric powder and salt, until half done.
• Heat the coconut oil in a kadai or a pan.
• Add mustard seeds and curry leaves.
• When it starts to splutter, add the half cooked carrot , red chilli powder, black pepper powder and simmer, until it turn dry.

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Beans Mezhukkupuratti

INGREDIENTS:

1. Long beans - 250 gm
2. Turmeric powder - 1/4 tsp 
3. Garam masala -1/4 tsp
4. Onion (thinly sliced) -1 no
5. Salt - As reqd
6. Green chillies - 2 nos 
7. Coconut oil - 2 tbsp 
8. Mustard seeds - A pinch 
9. Curry leaves - 1 stalk 

METHOD:

• Cut beans into 1"small pieces.
• Cook them along with turmeric powder and salt, until half done. 
• Heat the coconut oil in a kadai or a pan.
• Add mustard seeds and curry leaves.
• When it starts to splutter, add sliced onion and salute it well.
• Add chopped green chillies and garam masala in it and stir well.
• Add the half cooked long beans and simmer, until it turn dry.

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