Thursday, 7 June 2018

Guacamole

Fall in Love (with) Guacamole

Rated as 4.77 out of 5 Stars

"I call this 'fall in love' guacamole because everyone I know who has tried it has fallen in love with guacamole. Quick, easy, and addictive! Add more salt, lime juice, or cilantro to your taste preference!"

Ingredients

15 m6 servings173 cals

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Directions

  • Prep
  • Ready In
  1. Mash avocados, sea salt, garlic powder, and lime juice in a bowl using a fork.
  2. Mix onion, tomatoes, and cilantro into avocado mixture; season with cayenne pepper.
    ay dinners every time.

Nutrition Facts


Per Serving: 173 calories; 14.8 g fat; 11.5 g carbohydrates; 2.5 g protein; 0 mg 

Wednesday, 30 May 2018

chikaka dish


Ingredients

Directions

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  • Prep
  • Cook
  • Ready In
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 10x15-inch baking dish.
  3. Beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, combining each yolk before adding the next. Reduce mixer speed to medium and add flour, about 1 tablespoon at a time, to the mixture, beating continuously; beat in baking powder, milk, and vanilla extract. Pour batter into prepared baking dish.
  4. Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the middle comes out clean, about 25 minutes. Let cake cool for 15 minutes.
  5. Pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender and pulse several times until well blended. Pour three-milk mixture evenly over the cake. Refrigerate cake until cold and the milk mixture has soaked in, at least 1 hour.

masala dosa



Masala Dosa Recipe


Masala dosa is fermented crepe with stuffing of mashed potato and served with coconut chutney and sambar. Learn how to make South Indian masala dosa. This is a simple masala dosa recipe.
Ingredients:

Dosa shell:
1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil
Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste

How to make masala dosa

  • Dosa shell: Separately soak rice and urad dal at least 6 hour or overnight in water.
  • Grind to paste.
  • Mix together, add salt with water to make batter.
  • Leave in room temperature overnight.
  • Mix onion and chilies to the thin batter.
  • Heat pan or griddle with little ghee or oil.
  • Spread the mix on pan in circular motion to make thin Dosa.
  • Cook on both the sides, if desired.
  • Masala Filling (Spicy Filling): Heat oil. Add mustard seed, peas, onions and spice.
  • Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
  • Add potatoes and mix and cook some more.
  • Add filling inside dosa shell and roll. Serve hot with chutney.

Wednesday, 3 September 2014

PAL PAYASAM RECIPE



PAL PAYASAM RECIPE


The yummy and favorite dessert to complete the Onam meal


Ingredients:


3 litres Milk
700 gm Sugar
180 gm Dried red rice
3 - 4 Almonds and Cashewnuts


How to make pal payasam:
  • Boil the milk and condense it.
  • Add sugar and keep stirring it.
  • When it boils again, put the washed rice in it,lower the flame .
  • Simmer it till the rice is cooked.
  • Garnish with finely chopped almonds and cashewnuts

KALAN RECIPE



KALAN RECIPE


A preparation of buttermilk with thick gravy and the must on the menu for Onam


Ingredients:


1 Raw banana (the kerala nendran banana is the best if available)
6 cups Beaten, thick sour curds
200 gms Chena (jameen kand/karunaikizhangu/suvarne gadde)
1 cup Coconut
2 tsp Turmeric powder
1 tbsp Pepper powder
Salt to taste
2-3 Red chillies
2-3 Green chillies
1 tbsp Mustard seeds
1 tsp Methi seeds
few Curry leaves
Coconut oil


How to make kalan:
  • Wash and cut the vegetables into 2" square pieces. They should be thick
  • Grind the coconut and cumin to a smooth paste without adding water. Keep it aside.
  • Fry the methi seeds to a golden brown in a drop of oil and grind to a fine powder and keep this aside also..
  • In 1/2cup of water dissolve the pepper powder and strain it through a clean cloth. Cook the vegetables in this water with turmeric powder and salt.. When the water dries, add 1tsp ghee
  • Add the beaten sour curds to the cooked vegetables and boil, stirring occasionally, until the gravy is thickened.
  • Add the grinded coconut mixture and fenugreek powder into it and bring the gravy to boil stirring continuously.
  • Remove the gravy from flame.
  • Heat oil in a pan. When it smokes add the mustard seeds. When the mustard splutters, add the red chillies broken into halves and curry leaves and season the gravy with it.
  • Enjoy it with rice.

CELERY PAYARU THORAN RECIPE



CELERY PAYARU THORAN RECIPE




Ingredients:


6-8 sticks Celery chopped
1/2 cup Green moon (cherupayar) cooked to 3/4th
3/4 cup Grated coconut
1/4 Chopped onion
6-7 Green chillies chopped
2-3 Dried red chillies
Curry leaves
2 cloves Garlic
1 small piece Ginger cut into julian strips
1 tsp Mustard
1/2 tsp Cumin
1 tblsp Oil


How to make celery payaru thoran:
  • Grind the garlic and cumin together coarsely into a thick paste and keep it aside.
  • Heat oil in a pan, add mustard to it and let it splutter
  • Add to it the garlic paste and fry it for few seconds.
  • Put ginger, chopped onions, green chillies, curry leaves, red chillies and fry it.
  • Add the celery and coconut and cook it till the celery is half cooked.
  • Add the cooked cherupayar and simmer it for some time on low heat till everything is cooked.
  • Add salt to taste .
  • Serve hot.

AVIYAL RECIPE


AVIYAL RECIPE


A delightful mix of all sorts of vegetables.


Ingredients:


1/2 cup Grated coconut
5 Green chilies
1/2 tsp Cumin seeds
1cup Yam Thinly sliced into 11/2" length pieces
1cup Cucumber Sliced lengthy into 11/2" length pieces
1cup Snake gourd Sliced into 11/2" length pieces
1/4cup Carrot Sliced into 11/2" length pieces
1/2cup Long runner-beans sliced into 11/2" length pieces
2 Drumstick cut into 2" length pieces
Curry leaves
3 tblsp Coconut oil
1 Raw bananas sliced into 11/2" length pieces
Raw mango pieces
1/2 tsp Turmeric powder
Salt to taste


How to make aviyal:
  • Grind coconut with green chilies and cumin seeds in paste and keep it aside.
  • Heat coconut oil in a thick bottom vessel, add vegetables and cook it on a low flame without adding water.
  • When the vegetables are cooked, add turmeric powder, salt and mix well.
  • Put bananas and mango pieces in cooked vegetables and cover the vessel.
  • When steam comes out, add the coconut paste and stir well.
  • Remove from fire and garnish it with curry leaves .