Bindi Masala

Ingredients

2 tblsp oil

1 large white onion, finely chopped

2 inches fresh ginger root,finely chopped

1 1/2 teaspoons chopped garlic

1/2 teaspoon turmeric

2 teaspoons ground coriander

2 teaspoons ground cumin

salt

1 large tomato chopped
2 cups of bindi(okra or ladies finger)

1 teaspoon Garam Masala

Method
Grind ginger and garlic into a paste.Heat oil in large skillet, over medium heat,fry the Bindi for 10 minutes.It will increase the taste.Then add onions, and sauté until translucent, about 5 minutes.Add ginger-garlic paste, turmeric, coriander, cumin, and salt; cook, stirring 1 to 2 minutes.Add tomatoes.Add garam masala, and cook for 10minutes. If you like dry bindi masala now its ok.I prefer this one.If you want gravy type add 1/4 cup water. Serve with rice,chappathi or roti..

IndianChicken Curry

Hai Everybody this is the simplest and delicous chicken curry we malayalies made in kerala.Its delicious because it's so spicy and using the whole chicken with its bones!The cutting of this full chicken is really an art.(Forgive me the vegees!!)

Ingredients

1. Chicken - 1 kg (cut into medium sized pieces)
2. Onion - 3 nos
3. Tomato - 1large
4. Ginger paste - 1 tsp
5. Garlic chopped - 1o cloves
6. Lemon juice 1tbl sp
7. Curry leaves - 1 stalk
8. Chilly powder - 1 tsp
9. Coriander powder - 2 tsp
10. Pepper powder-1tsp
11. Turmeric powder - 1/2 tsp
12. Garam masala powder - 1 tsp
13. Salt to taste

Mehtod

First fry all the masalas(8-12) till a brown colour appears.Mix this masala with chicken pieces salt and lemon juice(marinating chicken),andSet it aside.

Heat oil in a pan.

Add garlic and saute till its colour changes. Then add onion(savaula) and saute for a few mins till it becomes transculent. Add curry leaves. Add the chopped tomato. When the color changes.Add the marinated chicken pieces Mix well and stir for few mins.Add water as required and salt to taste.close the vessel and cook.When the chicken is fully cooked, add thick coconut milk and allow it to simmer for a few mins.

Serve hot with chappathi, porotta, idiyappam or rice.

Chocolate-Bread Pudding

Ingrediants

1 loaf of white bread (about 18 slices)

11 ¾ fl oz milk

15 fl oz cream

5 eggs

3 ½ oz sugar

7½ oz chocolate powder

2 oz crushed chocolate pieces

a pinch of salt

Method

Preheat the ovenPreheat the oven to 150ºC (300ºF/ gas mark 2).
Cut the breadUsing the large knife, cut all the bread into quarters and put them into a large bowl.

Make the chocolate sauce.Place the pan on a medium high heat, add the cream and milk and heat. As soon as you begin to see small bubbles on the surface, add the chocolate powder,stire well so that no lumbs,add the salt, stir in and turn off the heat.
Mix the eggs into the sauceTo a bowl, add the eggs and sugar and whisk well to combine. Add a small amount of the hot chocolate sauce and whisk together. Pour this back into the pan and whisk once again.

Strain the saucePlace a sieve over the bowl of bread and strain through the chocolate sauce. Add the chocolate pieces.Being very careful not to break up the bread. Leave to soak for 10-15 minutes.
Transfer the bread and chocolate mix into the buttered tin. Spread it evenly and pour over any excess sauce.

BakePlace the tin into the centre of the oven and bake for roughly 35-40 minutes.Check to see if it's done by gently piercing the centre of the loaf with a knife point. If a little chocolate is left on the knife it is ready to remove as we don't want it too dry. Leave to cool.

Remove from the pan, cut into thick chunky slices and serve hot or cold with raspberry sauce, ice cream, toffee or simply on its own.

Here I like it to enjoy with my vanilla ice-cream,whow...

Tamarind-FishCurry

Ingredients

fish

onion 1big

Lemon 1/2

tamarind juice 1oz

ginger paste 1/2tsp

garlic 3 cloves

fenugreek powder 1/4tsp

mustard 1/4tsp

turmeric 1/4 tsp

coriander powder 1 tsp

red chilli powder 1tsp

curry leaves a few

Method

First make a paste of little massala and lemon juice for fry and marinate the fish for 10 minutes.You can use any fish.Here I am using the Salmon fish. Heat oil in a pan fry fish slightly on both sides.This fish will hold all the masala into it and it keeps its freshness.So after 4 minutes take the fish out and and kept aside.

In a pan suate onion with little salt.While frying onions always add a pinch of salt because the salt will brings out the moisture from onion and cooks it faster.When the onions are slightly brown take it out of flame and make a paste of all the roasted masalas ,onion and tomato.

Heat the oil in a pan and put the mustard seeds.When it is pop up add the paste of masalas we made. Add chopped green chillies. Add the tamarind juice and salt to taste.Add water,stire well and allow it to boil for 10 minutes till the traces of oil coming up and all the froth disappears.Check for the slat if it is less add more.Add the fish .

About 10 to 15 minutes it will be ready.Then a nice layer of oil appears and get a nice aroma of all masala.Get ready to a nice meal...

Mushroom Masala

Ingredients

mushroom diced 2cups

Onion 2
Tamarind a pinch
Ginger pste 1/2 tsp
Garlic minced 3 cloves
Tomato 1
Coconut milk 1/4 cup
Garam masala little
Turmeric Powder 1tsp
Coriander powder 1 1/2 tsp
Chilli powder 1 tsp
Salt To taste
Coconut oil 3tblsp


Method

Heat oil in a pan. Saute the mushroom pieces with turmeric powder.Cook for about 10 minutes(till it become tnder).Note that the salt should not be added to mushroom this will dehrate the mushroom.

When it is half done(after 10 minutes) set it aside.
In another pan sauté together sliced onion, garlic, ginger, curry leaves, green chilli till get browned.
Add all spice powder and little chopped tomatoes.
Add the cooked mushrooms to the masala and cook it with some water.
Finally finish with coconut milk and diced tomatoes can be added to make it attractive.

Chop small onion(red pearl onion). Heat the oil on medium heat and add the mustard seeds.when it is pop out add onion,curry leaves.Add this mixture to the curry.

If u dont want gravy then do not pour water during cooking.

Gobi Fry

Ingrdients

Gobi cut into pieces 2cups

Eggs 2

Turmeric powder 1/4 tsp

Pepper powder 1/2 tsp

Oil 3tbsp

Salt a pinch

Method

Add turmeric powder,pepper powder and salt to the beatened eggs.To this mixture add the Gobi pieces.Marinate it for 1/2 an hour.

Heat oil in a pan.When the oil is hot add the Gobi from egg mixture.Fry it till it browned.Serve hot.It can be serve as aside dish or as a snack.For using as a snack we add one tbl spoon of cornflour or all pupose flour to the marinating mixture.So it will be more crispy. Enjoy it!

Egg Puffs

For the dough:

2 1/2 cups of Maida (All-purpose Flour)
2tsp oil
salt

For the Masala Filling:

4 Eggs
4 Onions (finely chopped)
1/2 teaspoon-Cumin seeds
1/4 teaspoon-Turmeric powder
1/2 teaspoon-Red chili powder
1/2 teaspoon-Garam masala powder
Salt
1-Lemon
1-sprig Cilantro (chopped)
Garlic-2 flakes
Ginger-1/2 inch
Green chilies-2

Dough:

Add Maida & salt warm water & knead to a smooth dough. Cover the dough with a wet cloth and keep it aside for 30 minutes. Keep some maida for dusting.

To Prepare the Stuffing:

Heat oil in a pan & add cumin seeds and ground ginger, garlic & chili paste. Fry for few minutes. Add chopped onions and fry until, brown.Then put the turmeric powder, red chili powder, garam masala powder & salt. Mix well and fry until done. Then squeeze lime juice & put cilantro. Remove from fire.
boil the eggs in water for about 10 minutes.Remove from the shell and cut into two halfs.

Puff Preparation:

Take a small ball of dough and roll it into thin rounded shape.Then the rounded dough cut into 2 half through its center.Lightly wet the non-curved edge using a little water . fold the edges to made a cone shaped cup.Keep the stuffing into the cup with one half of egg .close the cup.brush some oil alaround the puffs and the cooking sheet. the Preheat the oven at 300 F. In a tray spray the oil and arrange the puffs with enough space in between. Bake for 45 minutes until golden brown. Serve hot.