Tuesday 23 September 2008

Kofta Curry

Kofta Curry

For Koftas:1kg chopped Meat
1 chopped Onion
2-3 Green Chillies
1 tbsp Black Cardamom seeds; crushed
3 tbsp Bengal Gram flour / Besan / Kadala Mavu
1 Egg
1 tsp Red Chilly powder
2" piece Ginger
Oil for Frying
Salt to taste

For Gravy:
3 chopped Onions
2 pieces Ginger
8 Garlic flakes
3 Tomatoes, pureed
1 Tsp Turmeric powder
2 tsp Red Chilly powder
1/2 tsp Garam Masala
2 tsp Oil or Ghee
2 tsp Coriander powder

  • Put all the kofta ingredients except the egg in a mixer and run the mixer till a smooth paste is obtained. Remove the paste and add the egg and mix well. Form kofta balls of 1 1/2" diameter and deep fry till golden brown. Keep aside.
  • Grind Onion, Ginger and garlic in to a smooth paste and keep aside.
  • To make Tomato puree, dip tomatoes in boiling water for 5 seconds. Remove from water and peel the outer skin of the tomatoes. Chop tomatoes and run in the mixer at high speed for 30 seconds.
  • Heat oil or ghee in a heavy bottom pan. Add the onion, garlic and ginger paste and stir till it browns. Add tomato puree, turmeric powder, red chillies, coriander powder and salt. Stop frying when oil starts separating. Add 3 cups of water. when the gravy starts boiling, turn heat to medium. Introduce koftas one by one. Simmer with half covered lid for about 20 minutes. Sprinkle garam masala and coriander leaves on top before serving.
  • Goes well with Sannas, Palappam, VellayappamNan, Chapathi, Pulav etc

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Monday 15 September 2008

Sannas / Kallu Idli ~ Steamed Rice Cake


Sannas / Kallu Idli ~ Steamed Rice Cake
Raw Rice / Pachari / Doppi Rice / Ponni Rice-2 cups
Parboiled Rice / Puzhukkal ari-2 cups
Black gram dhal/ Urad dhal-1/2 cup
Yeast -1tbsp (Toddy- 500ml)
Sugar-4-5 tbsp
Salt to taste

  • Soak both the rice and dhal for 6 hours.
  • If you are using toddy grind the rice and dhal with toddy. If you are not using toddy, grind the rice and dhal with the yeast to a smooth batter.
  • Add sugar, salt and enough water to make it a thick batter (Idli batter consistency).
  • Allow this batter to ferment for 4-5 hours.
  • Once this batter ferments do not stir the batter.
  • Take spoonfuls from top only and half fill greased small moulds or idli moulds and steam them for 20 minutes.
  • When cooked, gently remove from the moulds and serve hot with a curry of your choice.
  • This dish goes very well with spicey non- veg curries like Pork Vindaloo, Kofta Curry, Meat ball Curry, Beef /mutton fry etc

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Thursday 11 September 2008

Happy Onam


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Friday 5 September 2008

Glazed Banana Spiced Loaf

The lemony glaze perfectly sets off the warm flavours of nutmeg and cloves in this moist banana teabread!!! (Recipe source: children's party cakes and cookies by Martha Day)


1/2 cup butter, at room temperature

3/4 cup caster sugar

2 eggs,at room temperature

2 cups all-purpose flour

1 tsp salt

1 tsp baking soda

1/2 tsp freshly greated nutmeg

1/4 tsp mixed (apple pie) spice

1/4 tsp ground cloves

3/4 cup sour cream

1 large ripe banana, mashed

1 tsp vanilla essence

For the glaze

1 cup icing suger

1-2 table spoon lemon juice


  1. Preheat the oven to 180degree C. Line a 23 x 13cm/ 9 x 5in loaf tin (pan) with baking parchment and grease the papaer.

  2. Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.

  3. Sift together the flour, salt baking soda, nutmeg, mixed spices and cloves. Add to the butter mixture and stir to combine well.

  4. Add the sour cream, banana and vanilla extract, and mix to just blend. Pour this mixture into the prepared tin.

  5. Bake until the top springs back when touched lightly, about 45-50 minutes. Cool in the tin for 10 minutes. Turn out on to a wire rack.

  6. To make the glaze, combine the icing sugar and lomon juice until smooth, then stir until smooth. Place the cooled loaf on a rack set over a baking sheet. Pour the glaze over the loaf and allow to set.

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