Mango Milkshake

Mango Milkshake

Quick and easy Mango milkshake recipe.
Prep Time: 5 minutes
Cook time: - minutes
Serves: 2 to 3
Ingredients:

1. Mango,peeled and cubed- 2 ,medium sized
2. Milk,chilled - 2 cups ( for vegan option use almond milk or cashew milk)
3. Sugar- 2 to 3 tsp( or to taste)
4. Cardamom powder- 1 pinch( optional)

Instructions:

In a blender combine together mango,milk,sugar and cardamom powder( if using).Blend together until smooth and creamy.

Serve immediately.You can also add one scoop of vanilla / mango ice cream if desired.

NOTES

• Adjust the quantity of sugar according to your taste.
  

Semiya Payasam | Vermicelli Kheer | Kerala Sadhya Recipe

Semiya Payasam /Vermicelli Kheer

Quick and easy vermicelli payasam / kheer using condensed milk.
Prep Time: 10 minutes
Cook time: 30 minutes
Serves: 8 to 10
Ingredients:

1. Cashew nuts/almonds and raisins- 2 tbsp each ( or as required)
2. Vermicelli/semiya - 1 cup ,heaped
3. Milk-8 to 9 cups( about 2 ltr)
4. Sweetened condensed milk- 1 Tin( 400 gm)
5. Sugar- 3 to 4 tbsp( or according to taste)
6. Cardamom powder,freshly ground- 1/2  tsp
7. Ghee- 1 to 2 tbsp

Instructions:

Heat ghee in a heavy bottomed pan,add cashew nuts/almonds and when it turns golden ,add raisins and fry till it turns plump.Drain on to a kitchen towel.Keep aside.

Add vermicelli to the same pan and fry,stirring continuously  until it turns golden brown over medium flame .Keep aside.

Heat milk in a heavy bottomed pan over  medium flame.Bring it a boil , add the fried vermicelli and mix well.Cook over low heat ,stirring well in between until vermicelli turns soft and is done.

Now add condensed milk and sugar to taste.Mix well and cook until it turns slightly thick.

Switch off the stove,add cardamom powder and mix well.Garnish with fried cashew nuts and raisins.If it turns really thick add more milk to adjust the consistency.

NOTES

• Adjust the quantity of sugar according to your taste.
• Semiya payasam tends to get thick when it cools down,to adjust the consistency add more milk and heat for few minutes.

Tamil Nadu Style Coconut Chutney | Chutney for Dosa / Idli

Tamil Nadu style coconut chutney

Quick and easy Tamil Nadu style coconut chutney with bengal gram /pottukadalai.
Prep Time: 5 minutes
Cook time: 5 minutes
Serves: 3 to 4
Ingredients:

1. Grated coconut- 1 cup
2. Roasted Bengal gram /pottukadalai- 1/4 cup
3. Green chilies- 2 to 3 ( or to taste)
4. Ginger,chopped- 1/4 tsp
5. Tamarind pulp- 1/8 to 1/4 tsp( according to taste)
6. Water- as required
7. Mustard seeds- 1/4 tsp
8. Urad dal- 1/4 tsp( optional)
9. Asafoetida- 1 pinch( optional)
10. Curry leaves- 1 sprig
11. Salt- to taste
12. Oil- as required

Instructions:

In a blender combine together grated coconut,bengal gram/pottukadalai,green chilies,ginger,tamarind pulp ,salt to taste and water,Grind to form a thick and smooth paste.(adjust the consistency according to your requirement)

Heat oil in a pan,add mustard seeds and let it splutter.Add urad dal ,saute until it turns golden brown.Next add asafoetida and curry leaves ,saute for few seconds.Add the coconut paste ,mix well and cook for few seconds.Switch off the stove and transfer to a serving bowl.

Serve with dosa or idli.

Potato Cheese Balls

Potato Cheese Balls

Quick and easy potato cheese balls,ready in less than 30 minutes.
Recipe source: Yummytummy,you can find the original recipe here.
Prep Time: 10 minutes
Cook time: 10 minutes
Serves: 3 to 4 
Ingredients:

1. Potato,boiled and mashed- 3 large
2. Spring onion,chopped- 1 tbsp
3. Frozen green peas-1/4 to 1/2 cup( optional)
4. Tomato ketchup- 1 tbsp
5. Black pepper powder- to taste
6. Cornflour- 2 tbsp
7. Water- as required
8. Breadcrumbs- 1 cup
9. Mozzarella cheese,cut into small cubes- as required
10. Oil- for deep frying
11. Salt- to taste

Instructions:

Heat  1 tsp oil in a pan,add spring onion and frozen green peas( if using) and saute for a minute. 

Add tomato ketchup ,salt and black pepper powder to taste.Add mashed potatoes and mix well.Allow this to cool slightly and divide into equal portions( about 15 to 20).

Take one portion of the potato mixture and place a  cheese cube in the center and cover from all  sides.Repeat with the remaining mixture.

Dip the potato balls in cornflour batter and evenly coat it with breadcrumbs.

Heat oil in a pan and deep fry the potato balls until it turns golden  brown on all the sides.

Serve with tomato ketchup.

Kakka irachi Thoran | Kerala Clams Stir-fry with Coconut

Kakka irachi Thoran

Kerala style clams stir-fry with coconut.
Prep Time: 5 minutes
Cook time: 15 minutes
Serves: 2 to 3 people
Ingredients:

1. Kakka irachi /clams (cleaned)- 1 cup
2. Mustard seeds- 1/4 tsp
3. Curry leaves-1 sprig
4. Fennel ,powdered-1/4 to 1/2 tsp
5. Salt-to taste
6. Water-as required
7. Oil-as required

For coconut paste:

1. Grated coconut- 1/2 cup
2. Ginger,chopped- 1/2 tsp
3. Garlic,chopped-1/4 tsp
4. Green chilies-1 or 2 nos( according to taste)
5. Shallots-2 to 3 nos
6. Turmeric powder-1/4 tsp
7. Kashmiri chili powder-1/4 tsp
8. Black pepper powder-1/4 tsp
9. Salt-to taste

Instructions:

Grind together all the ingredients listed under ' for coconut paste ' to form a coarse mixture.

Heat a pan/ manchatti add kakka irachi/clams, crushed coconut mixture and curry leaves.Mix well.Add one or two tbsp of water ,cover and cook until done.

Heat oil in a pan,add mustard seeds,let it splutter.Now add more curry leaves , cooked clams and fennel powder.Saute for 2 to 3 minutes on medium flame.Add more salt if required.Serve with rice.

• 

Chettinad Chicken Curry

Chettinad Chicken Curry

Recipe Source :Sanjeevkapoor.com
Spicy Chettinad style chicken curry.
Prep Time: 15 to 20 minutes
Cook time: 20 to 30 minutes
Serves: 4 to 5
Ingredients:

1. Chicken,cut into medium size pieces- 1 kg
2. Ginger,chopped-2" piece
3. Garlic - 10 to 12 small cloves
4. Onion,chopped- 1 large
5. Curry leaves- 2 sprigs
6. Tomato ,chopped- 2 to 3 medium
7. Red chili powder- 1 tsp
8. Turmeric powder- 1/2 tsp
9. Lemon juice- 1.5 to 2 tsp
10. Coriander leaves,chopped- 2 tbsp
11. Black pepper powder- to taste( optional,see notes)
12. Salt- to taste
13. Oil- as required
14. Water- as required

To roast and grind:

1. Grated coconut- 1.5 cups
2. Dry red chilies-6 to 8 nos
3. Poppy seeds / Khus khus- 2 tsp
4. Coriander seeds- 1 tsp
5. Cumin seeds- 1/2 tsp
6. Cardamom - 3 nos
7. Cloves-2 nos
8. Cinnamon- 1" piece
9. Star anise- 1/2 of a small
10. Fennel seeds- 1 tsp

Instructions:

Heat oil in a pan and add all the ingredients listed under ' To roast and grind'.Roast until it turns golden brown,stirring continuously on a medium low flame.Allow this to cool slightly,add ginger and garlic to this and grind to form a smooth paste.

Heat oil in a pan,add onion and saute until it turns golden brown.

Add curry leaves and the  coconut masala paste. Saute for few minutes.

Now add tomato,chili powder,turmeric powder and salt to taste.Mix well and cook for 2 to 3 minutes.

Add chicken and mix well.Cook for 5 minutes.Now add 2 cups water and lemon juice.Mix well,cover and cook until chicken is done and gravy turns thick.Add black pepper powder to taste ( if using) ,mix well and switch off the stove.

Garnish with coriander leaves and serve with rice /roti.

NOTES

• As we wanted it to be spicy,I used about 8 Kashmiri red chilies, 2 tsp kashmiri chili powder and 1/2 tsp black pepper powder.Adjust the quantity according to your spice level.

Grilled Cheese Rolls | Quick Snack Recipe

Grilled Cheese Rolls

Quick and easy grilled cheese rolls ,ready in less than 10 minutes.
Prep Time: 5 minutes
Cook time: 5 minutes
Serves: 2 to 3 people
Ingredients:

1. Sandwich bread- 8 slices
2. Cheese slices- 8
3. Butter-2 tbsp

Instructions:

Using a rolling pin,roll out each slice of bread and make it as thin as possible.Remove the crusts ,if desired.

Place the cheese slice on the bread and roll up tightly,press it down firmly to seal the edge.

Heat butter in a pan,place the rolls seam-side down.Cook on all sides,until the bread is toasted and cheese is melted.Serve with ketchup.