KERALA FISH ROAST

                                              Now a days there is so much research going on about young childrens use of computers.when v r living in this era of technology we cant hold back our children for long from using all these.so we hav to give our children some time for using the internet.but as parents we are still grappling with how much is too much...........
                  People without kids at home may find the statistics surprising :more than a quarter of kids age 4 to 6 use a computer during a tyipical day and spend an average of 50 min at it.
          Better solution for kids not misusing the internet is to give a fixed time{for 30 min } for using the computers rather than never giving it to them.always remember to keep the computers in the drawing room were u can keep an eye on ur kid........and most important spend quality time with ur children.then u will find that they will stop saying immmmmmm boreddddd......................and will not even want to spend their daily 30 min in the internet,,,,,,,,,
            Any way all these international topics have nothing to do with this simple kerala fish roast.....when making fish i always have to think so much becoz i have to consider both the needs of my fish choosy dh and fish loving jr"S".both of them love this curry.this curry can be taken with both rice and rotis.so here is the recipe for kerala fish roast...............
INGREDIENTS
FISH FILLET{I USED KING FISH}-1/2 KG CUT INTO CUBES
ONION-3 MEDIUM
GINGER-GARLIC PASTE-1 TBLSPN
GREEN CHILLY-2
TOMATO-3 MEDIUM
RED CHILLY PDR-2 1/2TSP+1TSP
CORIANDER PDR-2 TSP
TURMERIC PDR-1/2TSP+1/2 TSP
CURRY LEAVES- A LITTLE
COCONUT OIL-1 TBLSPN+1 TBLSPN
       
                          METHOD
marinate fish pieces with 1 tspn red chilly pdr,1/2 tspn turmeric pdr and little salt.fry these in 1 tblspn coconut oil.drain in a kitchen towel and keep aside.add remaining oil in a kadai and add curry leaves.then add sliced onions.saute onions.when onions are golden brown add ginger-garlic paste followed by green chilly.saute for 1 min.add sliced tomatoes.when tomatoes are mashed add all dry pdrs.saute for 1 min.then add fried fish pieces.add 1/4 cup water.close lid of kadai and simmer it for 5 min.open lid and transfer to a serving dish.try to use coconut oil itself to get that NADAN taste.

COFFEE PUDDING

                                          In the last one year since i had this ardent passion for baking and trying out new recipes one thing i have noted is my ever increasing waist line...............so in this new year i made a resolution that i will only bake on special occassions..........so now iam always trying to find occassions for baking.this is an easy pudding that require only 5 min mixing before baking..........i made this for my neighbours sons birthday...........so here comes recipe for this coffee pudding.............
INGREDIENTS
condensed milk-1tin
full cream milk-1 tin{in the same tin of condensed milk}
eggs-3
coffee-3tblspn
vanilla essence-1tsp
METHOD
prepare a water bath and preheat oven to `170c.mix all the ingredients in a mixer grinder.add to a baking dish and bake for 25-30 min until a skewer inserted comes out clean.after it is cool refrigerate and serve.try and enjoy................

CARROT HALWA for beginners

                                                     Carrot halwa is something i started making when i first started cooking.its a recipe that will always come fine.all beginners can make this.iam sending this to ANYONE CAN COOK hosted by ayeesha of taste of pearl city.this is for beginners FB
INGREDIENTS
carrots-500gm
milk-3/4 litre
sugar-250 gms
cardamom pdr-1 tsp
orange colour-optional
ghee-1tblspn
METHOD

          peel and grate carrots.put milk and carrots in a heavy saucepan.boil till thick stirring occassionally.once it starts thickening stir continuosly.add sugar and cook till it further thickens.add ghee cardamom and colour.stir on low heat till the mixture collects as a soft ball or ghee oozes out.serve hot garnishing with pistachios.

CHICKEN LOLLIPOP

                                        LOLLIPOPS.......the name itself takes us back to our childhood days when we used to suck those delicious candies in different flavors and colours.......when i said to dh that iam going to make these he said it reminded him of those childhood lollipops eventhough they  have no resemblence with these.jr."s"heard the words lollipops and came running asking "what were u talking?i heard lollipops......"i said today iam making lollipops with chicken.......he was so excited because both lollipop and chicken are his favourites.........this indo-chinese dish is a very good appetizer...........try this and enjoy......kids will love this for sure.{i took this recipe from the site group recipes given by Binky67}
INGREDIENTS
chicken wings-5
eggs beaten-2
bread crubs-1 cup
oil-for frying
FOR MARINATING........
ginger-garlic paste-2tblspn
green chillies-5
soy sauce-1tblspn
vinegar-1/2 tsp
red chilly sauce-1tsp
 red colour{Optional}
METHOD
                Cut each wing into half along the movable joint end.of the 2 parts left,one part will have 2 parallel bones and other will have a single bone.remove the extra bone[smaller one] from one part of each wing.you will get 2 lollipops from each wing.
                   Now for each lollipop cut the ligaments near one end of bone so that the muscles seperate from bone.rpll these muscles over to the other end,without cutting the ligaments at that end.the uscle will thus remain hanging and can be rolled over to form a lollipop.watch the chicken lollipop video of chef sanjay thumma in VAH REH WAH for a clear video ...............
                now marinate all the chicken pieces with ingredients given for marianting and keep in fridge for atleast 2 hrs.thendip it in the beaten eggs and then in the bread crumbs.qiuck chill in freezer while the oil is heating up.this willprevent the crumbs from falling in the oil.
            deep fry in oil in medium heat until golden brown............
                

METHI{FENUGREEK} MUTTON CURRY

                                                     Fresh methi{fenugreek} leaves were something which was never in my shopping list until recently.my new neighbour M introduced this to me.earlier i used to make curries with kasoori methi{dried fenugreek leaves}.dh loved those curries.but now he says thats nothing compared with those made putting fresh leaves.i bought a very big bunch of these leaves and so u can expect more curries with methi leaves in it.cut the roots from the bunch and store in a container in refrigerator.it will stay fresh for upto 2-3 weeks.so try this and enjoy...................
INGREDIENTS
mutton cut into medium sized pieces-250 gms
onion sliced-2 medium
ginger-garlic paste-2 tblsp
green chilly-2
tomato-3 small
red chilly pdr-1tblsp
coriander pdr-1 1/2tblsp
turmeric pdr-1/2 tsp
garam masala pdr-1 tsp
methi leaves-2 hand full
oil-2tblspn
coriander leaves-for garnishing
salt- to taste

METHOD
             cut mutton into medium sized pieces.wash and drain it.now add oil to a pressure cooker and add sliced onions.saute it.add little salt becoz salt helps to remove the water content in onions fast.afteri t turns light golden add the ginger garlic paste and green chilly.when the raw smell of that has gone add tomatoes and saute.when tomatoes are mashed and oil oozes from that add all the dry pdrs.saute for 1 min.then add the mutton. saute and add the methi leaves.check salt at this point and add more if required.close the lid of the cooker and cook till done.transfer to a serving plate and garnish with coriander leaves.................

kerala style MAC N BEEF

                                                  Now a days its the era of fusion.everywere we hear about fusion.fusion music,fusion dresses,fusion this,fusion that blah blah blah..............so i thought i would also go with the world...........this is a fusion food...........combining indian and continental.................actually this is one dish that was made becoz of my laziness...............lets call this erachi pidi{rice dumplings in meat gravy}reloaded.............or i think mac n beef is more stylish............any

ways what ever the name this dish is delicious..............try this and eNJOY

                 
INGREDIENTS
macroni-200gms
onion[choppes]-1 small
tomato{chopped}-1 small
beef or any meat of your choice-200gms
red chilly pdr-1 tbsp
coriander pdr-1 tbsp
turmeric pdr-1/2 tsp+1/2 tsp
coconut grated-1/2 cup
cumin seed-1/2 tsp
curry leaves-little
shallots-4-5
oil-1tblsp
            METHOD
cook macroni with water and salt.drain and keep it aside.cut beef into very small cubes.in a pressure cooker add beef cubes,onion,tomato,chilly pdr,coriander pdr,1/2 tsp turmeric pdr and salt.pressure cook till it is done.now fry the coconut with cumin seeds and turmeric till it is golden brown.grind this in a mixie with 1/2 cup water.in a heavy bottom vessel add the cooked macroni,beef masala and the coconut masala and cook for five min.keep it aside.temper it with oil,shallots and curry leaves............ur mac n beef is ready...........

CAKE PUDDING

Puddings are something that is always there in my fridge.Becoz my dh,son and me are great fans of puddings i always make these.i also like to try innovative ideas in puddings.now coming to this pudding,this is one of the easiest puddings i have ever made.the fact that it is easy doesnt make it less tasty.this is a must try recipe and a sure party winner.
INGREDIENTS
condensed milk-1tin
fresh cream-2 tin
whipping pdr-1pkt
coffee pdr-1 tsp+1/2tsp
cake-1{cut into slices}
chocolate sprinkles-for garnishing
METHOD
Whip the whipping cream according to the instructions in the packet.blend together condensed milk,cream,whipped cream and 1/2 tsp coffee pdr in a blender.heat 1 cup water and add 1tsp coffee pdr to it.in a pudding dish keep a layer of cake dipped in coffee.pour a little of blended mix.repeat process till all cake and mixture is finished.garnish with sprinkles and refrigerate.

sending this to ANY ONE CAN COOKhosted by ayeesha of taste of pearl city...

STIR FRIED CHICKEN WITH BELLPEPPER

                                               This is one easy chicken dish that goes well with fried rice,nan etc..........only thing to remember is prepare it just before serving.dont reheat it.
INGREDIENTS
chicken-500gm
bell peppers{yellow,red and green}-1 each
onion chopped-2
garlic-11/2tblspn
ginger-11/2 tblspn
green chilly-2
spring onion-a little
soya sauce-21/2 tblspn
chilly sauce-21/2 tblspn
pepper pdr-1 tsp
cornflour-1 cup
salt-to taste
oil-1-2tblspn
METHOD
Cut chicken into long strips.marinate it with pepper pdr and salt.spread cornflour in a plate.dust the marinated chicken in the corn flour.heat a kadai and add oil.add garlic and ginger.then add chicken pieces and saute them.when they become slight brown in colour add green chilly.then add soya sauce and chilly sauce.saute for 2 min.add pepper pdr.then add bell peppers and onions.saute for 2-3 min.then add 1/2 tsp sugar.tranfer to a seving bowl and garnish with spring onions.

CARROT AND BEANS STIR FRY

                           "GENERATION GAP"-its a term we hear everywhere around us.it is also something i used to hate when i was a kid.but when i have a son now i too say this term a lot.whenever he does something which i dont like i also say"oh u are very difficult i was not like this when i was ur age".last week i read a very good article about this.we always compare our childrens thoughts with what we thought when we were their age.if all the great people had thought just like their parents then we would not have got many great things.this sentence in the artice made me think so much.no two people are the same.even if they are our own children.so this new year i made my resolution.i will never complain about generation gap when my son does something different from me.it doesnt mean that i will agree to any mistakes he makes.as a parent i will always remember that my son is a different person and will direct his thoughts in a positive way.
                              Now u will all be thinking what all these has to do with carrot and beans stir fry.simple answer is nothing.i just liked this article about generation gap somuch and couldnt help sharing it.sorry for boring u...........now about this stir fry.this is an easy dish suitable for rice and chapathies.kids will love it very much............so try this and enjoy.the quantity given here is for only 3 people.u can adjust the measurements suitable for u.
INGREDIENTS
carrot-2 big{i used the australian variety which we get here.its really big}cut into thin strips

beans-12 cut into long pieces
onion cut into thin slices-1
red chilly pdr-1/2 tsp
oil-1tblspoon
mustard seeds-1/2 tsp
curry leaves-a little
salt-to taste
         METHOD
heat1 tblsp oil in a kadai.add mustard seeds and cuury leves.when it has spluttered saute the onions.when it is translucent add carrot and beans.saute for some time.then add red chilly pdr and salt.reduce the flame to low and cook it covered.serve hot

RICE KHEER

                                        DH"S" always like to have something sweet after lunch or dinner.rice kheer is one of his favourite deesserts.he always asks me to make this when he craves for something sweet.today was such a day.i thought what a perfect time to make this becoz i have not posted any desserts in my blog.so this post is my first dessert post.this is for all those who hav a sweet tooth................
INGREDIENTS
basmati rice-1/2 cup
sugar-1 cup
milk-4 cup
rose water-1 tsp
cardamom pdr-1/2 tsp
cashew nuts chopped-50 gm
pistachios chopped-50gm
          METHOD
soak basmati rice in water for 1 hr.then grind it into a coarse paste.in a heavy bottom vessel add the ground paste with milk and cook it while constantly stirring.the stirring part is important otherwise lumps will form.when it is fully cooked the mixture will be a thick paste.then add sugar,cardamom pdr,rose water and chopped cashew nuts.serve chilled.enjoy.