Today we can try for some cookies. I think people in India may better understand biscuit instead of cookies. In India normally biscuits are given to kids and which is especially reserved for children. In Europe and US people say cookies instead of Biscuits. The US cookies are little bit thicker than Indian biscuits. There are varieties of cookies are available in Europe and US markets compare to India. Also people of all age are like cookies. Christmas and New Year occasions are special season for cookies in US and Europe. They make special cookies on these occasions.
I have tried some of the cookie recipes recently. Which includes Oatmeal cookies, Chocolate chip,Snickerdoodle, Sugar cookie and Christmas cookies
Snicker doodle and Christmas cookies are really delicious. Oatmeal cookies are energetic and which is specially good for childrens and youngsters. My kids are tried lot of sugar cookies because it is very sweety
Saturday, November 22, 2008
Saturday, February 23, 2008
Try this!
Every day I am posting about Kerala dishes. Why dont we try some external foods. Sandiego foods are very tasty and Keralites will defenitely like. The nice smell, colour and spicy are marvellous. The san diego restaurant are very popular in many ways. They provide online free san diego restaurant coupon for selected stuff.
The san diego dining guide provided in the site is very help ful to know the various features of san diego food.
Try it today itself to get a vast idea of new food.
Friday, January 25, 2008
Semiya Payasam
Ingredients:
Vermicelli - 1 cup
Cashew nuts - handful
Raisins - handful
Water - 3/4cup
Sugar - a cup
Saffron - a pinch
Milk - a cup
Cardamom - two or three pods
Method:
Heat the ghee and fry the vermicelli till light brown.
In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashew nuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.
Vermicelli - 1 cup
Cashew nuts - handful
Raisins - handful
Water - 3/4cup
Sugar - a cup
Saffron - a pinch
Milk - a cup
Cardamom - two or three pods
Method:
Heat the ghee and fry the vermicelli till light brown.
In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashew nuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.
Tuesday, January 22, 2008
Chemmeen (Prawns) curry
Prawns(Chemmeen) - 250 gm
Onion - 1 no
Ginger - 1 piece
Green chillies - 2 nos
Garlic pods - 5 nos
Chilly powder - 1 tbsp
Coriander powder - 2 tbsp
Turmeric powder - ½ tsp
Fenugreek(Uluva) powder - A pinch
Pepper powder - ¼ tsp
Kukum Star(Kodampuli) - 4 nos
Oil - ½ cup
Mustard seeds - ½ tsp
Curry leaves - 1 sprig
Salt - As required
1)Clean the prawns very well.
2)Cut onion, ginger, garlic into very small pieces.
3)Heat oil in a pan.
4)Add mustard seeds and when it splutters, add onion, ginger, garlic and curry leaves.
5)Fry well till onion turns light brown.
6)Add all the other powders and mix well.
7)Add kukum star, salt and 3 cups of water. Close it with a lid and allow it to boil.
8)When it boils, add green chillies and prawns.
9)Cook for 15 minutes till it forms a gravy.
To make the gravy thick, u can cook for a few minutes without closing the pan.
Onion - 1 no
Ginger - 1 piece
Green chillies - 2 nos
Garlic pods - 5 nos
Chilly powder - 1 tbsp
Coriander powder - 2 tbsp
Turmeric powder - ½ tsp
Fenugreek(Uluva) powder - A pinch
Pepper powder - ¼ tsp
Kukum Star(Kodampuli) - 4 nos
Oil - ½ cup
Mustard seeds - ½ tsp
Curry leaves - 1 sprig
Salt - As required
1)Clean the prawns very well.
2)Cut onion, ginger, garlic into very small pieces.
3)Heat oil in a pan.
4)Add mustard seeds and when it splutters, add onion, ginger, garlic and curry leaves.
5)Fry well till onion turns light brown.
6)Add all the other powders and mix well.
7)Add kukum star, salt and 3 cups of water. Close it with a lid and allow it to boil.
8)When it boils, add green chillies and prawns.
9)Cook for 15 minutes till it forms a gravy.
To make the gravy thick, u can cook for a few minutes without closing the pan.
Monday, January 21, 2008
Kerala Sambar
Sambar is a lentil based dish common in South India. In Kerala the Sambar would contain different vegetables, which is similar to avial recipe. To make Kerala Sambar you need
vegetables like Cooked potatoes, egg plant, drumstick, okra, and carrot (You can add any veggies you like) and Lime Size tamarind soaked in warm water, 1 cup toor dal pressure cooked with turmeric, mash the dal to a smooth paste, handful of coriander seeds (4-5 tsp of coriander seeds), asafetida, and 4-5 red chilies in a pan without oil and keep aside. In the same pan sauté 4-5 tsp of shredded coconut until it turns to brown color, Grind coriander seeds, asafetida, red chilies, coconut, and 1 tomato into a paste.
The Method is as follows:
In a pan add oil; sauté mustard seeds, cumin seeds, and curry leaves.
Add handful of chopped shallots or pearl onions and sauté until it turns translucent.
Add the vegetable and little water and cover cook them for few minutes .Add the tamarind water and cook for few minutes.
Add the boiled potatoes, cooked dal, and sambar masala paste.
Mix everything and add required salt for taste. Cook in Medium heat for another 10 minutes and turn off the heat.
You can also add red chili powder as per your taste before cooking. Serve hot with rice, idly, and dosa.
vegetables like Cooked potatoes, egg plant, drumstick, okra, and carrot (You can add any veggies you like) and Lime Size tamarind soaked in warm water, 1 cup toor dal pressure cooked with turmeric, mash the dal to a smooth paste, handful of coriander seeds (4-5 tsp of coriander seeds), asafetida, and 4-5 red chilies in a pan without oil and keep aside. In the same pan sauté 4-5 tsp of shredded coconut until it turns to brown color, Grind coriander seeds, asafetida, red chilies, coconut, and 1 tomato into a paste.
The Method is as follows:
In a pan add oil; sauté mustard seeds, cumin seeds, and curry leaves.
Add handful of chopped shallots or pearl onions and sauté until it turns translucent.
Add the vegetable and little water and cover cook them for few minutes .Add the tamarind water and cook for few minutes.
Add the boiled potatoes, cooked dal, and sambar masala paste.
Mix everything and add required salt for taste. Cook in Medium heat for another 10 minutes and turn off the heat.
You can also add red chili powder as per your taste before cooking. Serve hot with rice, idly, and dosa.
Friday, May 04, 2007
Karimeen Pollichathu
Ingredients:
Promfert- 2 big
Marinade:(for fish)
1.Chilli powder-1 tbsp2.Corriander powder-1 tbsp3.Vinegar- 1 tbsp4.Turmeric powder- 1/4 tsp5.Salt- as required
Oil (for shallow frying the fish)- 3 tbspTomato puree- 1 cupChopped Pearl onions- 2 cup Or chopped big onions - 2 cupsChopped ginger- 2 tbspChopped garlic- 2 tbspSliced green chillies- 4 numGaram masala-1/4 tspChopped curry leaves-Half handful
Method :1.Clean the fish with rock salt.Clean this again with running water. Make lots slit in fish very lightly .Marinate the 1 to 5 num ingredients on the fish. Keep this for atleast for3 hours. After three hours, heat oil in a pan and shallow fry in a medium flame with closed lid. Once it is fried keep this aside on a paper towel.
2. In another pan heat oil. Fry onion, ginger, garlic, green chillies, curry leaves , salt and fry this until brown.(medium flame and mix well)
3.Then when it comes brown, add garam masala.Stir it again .Now add tomato puree, mix this with other masalas and make slowly fry to a thick paste.
4.Now take the masala, add this on one part of heated banana leaf, place the fried fish and again add the onion masalas on the top of the fish and then pack with the banana leaf tigtly.Then shallow fry this in a pan with closed lid in a very low flame. Every other 5 minutes turn the fish and fry for 20 minutes. Serve this with hot rice.
Tips:Tomato puree- Boil tomatoes in boiled water. Boil this for 15 minutes.Then take out the peel and grind this in blender by adding salt and chilli powder(half tsp).
Promfert- 2 big
Marinade:(for fish)
1.Chilli powder-1 tbsp2.Corriander powder-1 tbsp3.Vinegar- 1 tbsp4.Turmeric powder- 1/4 tsp5.Salt- as required
Oil (for shallow frying the fish)- 3 tbspTomato puree- 1 cupChopped Pearl onions- 2 cup Or chopped big onions - 2 cupsChopped ginger- 2 tbspChopped garlic- 2 tbspSliced green chillies- 4 numGaram masala-1/4 tspChopped curry leaves-Half handful
Method :1.Clean the fish with rock salt.Clean this again with running water. Make lots slit in fish very lightly .Marinate the 1 to 5 num ingredients on the fish. Keep this for atleast for3 hours. After three hours, heat oil in a pan and shallow fry in a medium flame with closed lid. Once it is fried keep this aside on a paper towel.
2. In another pan heat oil. Fry onion, ginger, garlic, green chillies, curry leaves , salt and fry this until brown.(medium flame and mix well)
3.Then when it comes brown, add garam masala.Stir it again .Now add tomato puree, mix this with other masalas and make slowly fry to a thick paste.
4.Now take the masala, add this on one part of heated banana leaf, place the fried fish and again add the onion masalas on the top of the fish and then pack with the banana leaf tigtly.Then shallow fry this in a pan with closed lid in a very low flame. Every other 5 minutes turn the fish and fry for 20 minutes. Serve this with hot rice.
Tips:Tomato puree- Boil tomatoes in boiled water. Boil this for 15 minutes.Then take out the peel and grind this in blender by adding salt and chilli powder(half tsp).
Tuesday, December 19, 2006
Kerala cusine
Kerala has a distinctive cuisine, very unusual and different from the rest of India. Cooking in Kerala is all about discoveries, aromas and colors. Kerala cuisine is very hot and spicy and offers several gastronomic opportunities to those willing to experiment with the local cuisine. A tropical paradise of undulating palms and warm sandy beaches, Kerala is a narrow strip of coastal territory sloping down from the Western Ghats in a riot of green, luxuriant vegetation. Kerala is also one of the richest states in India with forests and plantations of rubber, cashew, and coconuts everywhere. The meeting place of many cultures, Hindu and Muslim, Christian and Jewish, Kerala has a particularly rich heritage of dance and drama and the people are among the most industrious and well educated in the country. Influence On Kerala Cuisine
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