A Tasty Dessert Using Ripe Bananas

A Tasty Dessert Using ripe Bananas Ingredients  Ripe Bananas 2 nos Eggs at room temperature 2 nos Vanille extract a few drops Sugar 2 tablespoons Milk 200 ml. Honey 100 ml Preparation Peel the bananas and cut them into small pieces. Put the banana pieces in a bowl and add the sugar vanilla extract and eggs to it and mix it finely using a stick blender. I used a mixer grinder. Now prepare a mould and pour the honey into the mold so that the entire bottom of the mould is covered with honey. You can use caramelised sugar also in … Continue reading A Tasty Dessert Using Ripe Bananas

Amaranth Porridge

Amaranth Porridge Usually we consider amaranth as a grain, but it is a seed just like quinova.  It is gluten free and can be used in place of millets while preparing food.  Amaranth is mainly cultivated or produced in Africa, South America and in northern states of India.  Now as people become vigilent about their food intake amaranth gains its popularity as a modern food item in our kitchen. An amaranth porridge added with fruits or vegetables and spices can be served for breakfast, lunch or dinner. Here is a basic recipe of Amaranth Porridge. Ingredients Amaranth seeds 1 cup … Continue reading Amaranth Porridge

Easy Chicken Korma

Ingredients Boneless and skinless chicken (Preferably chicken breast) 500 gram Onions finely chopped 2 nos Garlic cloves chopped 2 nos Ginger finely chopped 2 teaspoon Curry powder 1 tablespoon Turmeric powder 1 teaspooon Tomato paster 1 tablespoon Lentils (red dal) 4 tablespoon Chicken stock 1 cube Cream fresh 1 tablespoon Salt as per taste Vegetable oil 2 tablespoon Butter 2 tablespoon Preparation Cut the chicken pieces into small cubes of even size. Marinate it adding 3/4 teaspoon salt and 2 teaspoon curry powder for an hour. Heat oil in a pa and add the marinated chicken pieces to it and … Continue reading Easy Chicken Korma

Beetroot Stir Fry with Coconut Pieces

Ingredients Beetroot 250 gram Onion sliced 1 nos. Oil 1 Tablespoon Dried red chillies 3 NOS. Mustard seeds 1/2 teaspoon. Sliced coconut or dried coconut flakes 2 tablespoons. Salt to taste. Pepper powder as per taste Preparation. Peel, wash and cut the beetroot into pieces. Grate it finely using a grater. Chop the onion finely. Slice the cocont pieces finely. Break the dried chillies into small pieces. Heat oil in a pan, add the mustard seeds and allow to splutter. Add the sliced onions, and dried chillies and saute well till the onions turn golden brown. Add the coconut pieces … Continue reading Beetroot Stir Fry with Coconut Pieces

Sweet Pachadi Using Pineapple

Pachadi belongs to an inevitable recipe of South Indian cuisine and it works as a soothing ingredient which alleviate both the warm climate outside and the hotness of the Indian spices. Ingredients Pineapple 1 cup Banana 1 nos green coloured grapes 25 nos Chilli powder 1 teaspoon Turmeric powder 1 teaspoon Cumin seeds 1 teaspoon Grated coconut 2-3 tablespoons Salt to taste Mustard seeds 1/2 teaspoon Curry leaves 1 sprig Dried red chillies 3 nos Vegetable oil 2 tablespoon Preparation Add all the fruits and vegetables to a pan along with chilli powder, turmeric powderand salt adding a bit water. … Continue reading Sweet Pachadi Using Pineapple

Chicken with Egg fruit French Style (Provencal)

Chicken with Egg fruit after French Style Provencal  Ingredients Chicken breast 500 gram Olive oil 1 tablespoon All purpose flour 1 tablespoon Black pepper powder 1/2 teaspoon Green onions sliced 1/2 cup Bell pepper re chopped 1 large Egg fruits Peeled and diced 750 gram Garlic chopped 3 cloves Bay leaf 1 nos Dried rosemary and thyme a pinch each. Red wine 2 tablespoon Salt to taste  Fresh parsley to garnish Wash, dry and cut the chicken into small pieces. Mix the chicken pieces with the all purpose flour and the pepper powder in a bowl. Heat oil in a … Continue reading Chicken with Egg fruit French Style (Provencal)

Alu Gobi Manchurian / Cauliflower Manchurian.

Recipes with the name manchurian belongs to the tasty array of Indo-chinese recipes.  It is a good example how food becomes delicious and beautiful with the mingling of two traditions from different parts of the world. Here is the recipe that serves 4 persons. Ingredients Cauliflower florets 500 gram Wheat flour 200 gram Chilli sauce 1 teaspoon Capsicum chopped 1 nos Garlic paste 1 teaspoon Ginger paste 1 tablespoon  Onions finely chopped 2 large ones Green chilli sauce 1 teaspoon Soya sauce 1 tablespoon Tomato kechup 1 tablespoon Oil to fry Salt to taste Preparation Cook 5 cups of water … Continue reading Alu Gobi Manchurian / Cauliflower Manchurian.

Horsegram stirfried, Muthira Thoran

Ingredients Horse-gram 1 cup Onion chopped 1 nos Green chillies chopped 3-4 nos Turmeric powder 1/4 teaspoon ginger chopped 1 teaspoon Vegetable oil 2 tablespoon Salt to taste Grated coconut 1/2 cup or Desicated coconut 2 tablespoon Cimin seeds 1/4 teaspoon. Preparation Clean and wash the horsegram thoroughly and soak it in water overnight. After soaking drain the water and cook the horse-gram adding enough fresh water (2-3 cups) and a bit of salt using a pressure cooker. Allow enough time to pressure cook while horse-gram takes more time to become tender as other pulses. When cooked remove from heat … Continue reading Horsegram stirfried, Muthira Thoran

Vegetable Stew using Coconut Milk

Ingredients Potatoes 2 nos Carrots 2 nos Onion 2 nos Green chillies 3 nos green peas 1/2 cup Pepper corns whole 1/2 teaspoon Coconut milk 1 cup Cloves 4 nos Cinnamon a small piece Ginger chopped 1 teaspoon Garlic chopped or crushed 2 cloves Curry leaves 1 sprig Vegetable oil 1 tablespoon Salt to taste. Preparation. Wash, clean, peel and slice the potatoes, carrots and onion into small pieces. Chop the green chillies. Crush the ginger and garlic. Heat the oil in a pan and add the chopped onion, cloves, crushed ginger, garlic, cinnamon piece and chopped green chillies and … Continue reading Vegetable Stew using Coconut Milk