CHILLY SQUARE

Undaputtu Ingredients: 3 cups rice flour 250 gm prawns/ chemmeen 1 tbsp chilli powder 1 tsp coriander powder 1 tsp turmeric powder 3 onions, finely chopped 3 green chillies, finely chopped 4 cloves garlic, chopped 1 small piece ginger, chopped 1 sprig curry leaves, chopped 2 tbsp coriander leaves, chopped  2 cups grated coconut salt oil hot water (3 cups) Preparation: Clean the prawns and marinate it with chilli powder, coriander powder, turmeric powder and salt. Heat oil in a pan, add chopped onion, green chillies, ginger, garlic ,curry leaves and coriander leaves and saute well.  Add marinated prawns and salt and cook it until done and keep it aside. In a bowl, add rice flour and salt. Add about 3 cups of hot water and knead well to a smooth dough. Make lemon size balls out of the dough  and pat them into small disc . Add 1 tbsp prawn/ chemmeen masala into it and make a small ball  Repeat the same process with the remaining dough and prawn masala.  Roll each prepared

Egg Roast Ingredients Hard boiled egg - 3 Onion chopped - 2 medium Ginger chopped - a small piece Garlic crushed  - 3-4 small cloves Tomato chopped - 1( optional) Kashmiri Red chilli powder - 2 tea spoons to 1 table spoons ( use as per your spice level) Turmeric powder - 1/4 tsp Crushed peppercorns - 1/2 tea spoon Garam masala - 1/2  to 1 tea spoon Salt to taste Curry leaves Coriander leaves Oil Preparation Remove the shells of the hard boiled eggs. Make  4 half slits in egg vertically Heat oil in a pan and chopped onions and fry till they turn golden brown. now add the chopped garlic and ginger and toss it well for a minute. Add the chopped tomato pieces and fry it on a low flame.Add chili powder, turmeric powder,  crushed pepper corns, Garam masala and combine it well.Add 1/4 cup water and cook it till the gravy is thick. Now add the egg pieces and combine it well let it stand on a low heat for 3-4 minutes, stirring occasionally . Remove from heat and serve warm, garnish wi

Mutton Pepper Fry Ingredients To marinate Mutton - 500 gms Coriander powder - 1 tsp Chili powder - 1/2 tsp Crushed peppercorns - 1/2 tsp Salt to taste To make masala Small onion chopped - 1 cup Garlic - 4 cloves Ginger - a small pieces Green chiles - 2 Crushed peppercorns - 1/2 tsp( use 1 tsp if you want it to be more spicy) Coriander powder - 1 tsp Garam masala - 1/2 tsp Red chilly-1 Curry leaves Preparation : Clean and marinate the mutton pieces with powders and salt and keep it for 1- 2 hours. Pressure cook with just enough water , if needed , till it is tender( 4-5 whistles usually). Crush garlic , ginger and green chiles in a mortar and pestle. Heat oil in a pan and add curry leaves and add onions and saute then add crushed mix.  Saute till the raw smell disappears, for like 7-8 minutes. Add the cooked meat along with the cooking liquid and simmer for 10 minutes, or till all the liquid is absorbed.Add crushed peppercorns

Easy Chocolate Cake Ingredients  All-purpose flour - 1 + 1/2 cup (170 g) Unsweetened cocoa powder (dutched/dark) - 3 tablespoons  Baking powder - 2 teaspoons  Sugar -1 cup (220 g) Vanilla essence - 2 teaspoons  Milk -3/4 cup (1.8 dl)  Melted butter-3/4 cup (170 g) Eggs- 2 Ingredients for frosting 1 stick (1/2 cup) + 3 tablespoons (160 g) softened butter 3 cups (7.2 dl) powdered sugar or confectioner's sugar 1/2 cup unsweetened cocoa powder  1 1/2 teaspoon vanilla extract  4 to 5 tablespoons lukewarm milk Method 1.Preheat oven to 350 deg F (Gas mark 4 or 180 deg C) 2.Grease a 9 inch (23 cm) cake tin. 3.Mix flour, cocoa powder, baking powder, sugar and vanilla essence in a bowl.  4.Melt the butter at low heat and add to the dry ingredients. Also add milk and eggs. 5.Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. 6.Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in cen

AYALA FRY Ingredients: Mackerel/Ayala - 3 nos. Chilly Powder- 1 tbsp Turmeric Powder- 1 tsp Salt -to taste Preparation : Clean the mackerel and marinate with chilly powder,turmeric powder and salt.Keep it 15 minutes and fry.

CRAB CURRY Ingrediants: Crab-1kg Onion-2 Ginger,garlic-1tbsp each Chilli pwdr-1tsp Turmeric powder-1 tsp Ccorriander pwdr-1tsp Pepper pwdr-1tbsp Corriander leaves Curry leaves Preparation: Heat some oil add gingr garlic paste,onion and green chilly.cook till onion turns light brown. Add all te masala pwdrs...saute for a while and add tomato.cook till soft....put te crab n mix well add curry leaves n corriander leaves....close the pot n cook till done.  At last add some coconut oil for flavour and good taste.

ARIKKADUKKA / MUSSEL FRY / KALLUMMAKKA FRY Ingredients: Mussels(Kallummakkai) - 10 nos To be ground: Rice(soaked in hot water) puzhungal ari – 100 gms Raw rice(Pachari) – 1/2 cup sauf perum jeeragam –1 tsp Cumin seeds(Jeerakam) –A pinch  Coconut(grated) –1/2 cup Green chilly-1  Onions(sliced) or shallots – big onion 1 shallots 3,4 Salt – As reqd For preparing masala: Chilly powder – 1 tbsp saunf perum jeeragam – 1/2 tsp Turmeric powder – 1/4 tsp Oil – As reqd for frying Salt – As reqd Preparations : Clean the mussels and drain. Slit half way down into each mussel and remove the black pith in the center. In a separate vessel soak rice in hot water for 5 hours. Wash well and drain. Take the items to be ground in a mixer: drained rice, raw rice, saunf , cumin seeds, grated coconut, onions and required salt. Grind to a fine paste it shud not be watery but lil thick  Stuff each mussel neatly with the ground paste and steam for 30 minutes. prepare the chilli masala with 3

Beef Varattiyad Ingredients Beef - 3/4 Kg Chopped Onions-2 Ginger garlic paste- 2 tsp Chilly powder-1/2 tsp Turmeric powder- 1/2 tsp Coriander powder 1 tsp Pepper powder- 1 1/3 tsp Fennel powder- 1 tsp Cloves -3-4 Shallots- 1 cup Coconut slices- 1/2 cup(optional) Curry leaves- a few Coconut oil- 3 tsp Heat oil in a pan and add curry leaves and coconut slices and saute till coconut pieces become golden brown. Add in the shallots and saute till it changes color. Now add in the cooked meat and allow to get roasted. Serve with chapatis,rice or parottas. Preparation Clean and wash beef into small pieces. Marinate with ginger garlic paste and all the spice powders( turmeric powder,chilly,coriander and pepper and fennel) and salt keep aside for half an hour. Pressure cook this with chopped onions and half cup of water. Put heat in high and after one whistle reduce to low flame and cook for two more whistles. Remove lid and continue cooking till all the gravy thickens.

Gobi Manchurian Ingredients Cauliflower florets- 3 cups 1)Corn Starch- 1/3 cup All purpose flour/maida- 1/2 cup Kashmiri chilly powder-11/2 tsp Turmeric powder- 1/2 tsp Ginger garlic paste- 11/2 tsp Garam Masala- 1 tsp Chilly garlic paste- 3 tsp Cumin powder- 1/2 tsp Coriander power- 1/2 tsp  Soya sauce- 1 tsp For garnish Onion- 1 medium Bell pepper- 1/2 Coriander leaves- a little Cumin Powder - a pinch Garam masala- 1/2 tsp Curry leaves - a few(optional) Lemon juice- a few drops  Preperation Cut cauliflower into small pieces.Sprinkle salt and pepper powder and put into micro wave in high for two minutes or just drop into boiling water for a minute and drain(Only half cooked the florets). Mix all the ingredients listed under one to make a smooth batter. Batter should be similar to bhajis  or pakodas.Heat oil in a pan. Dip cauliflower florets in the batter and deep fry in batches medium flame till crispy. Drain and place on paper towels. Heat 2 tsp of oil in a pan and saute on

Chilly Gobi Ingredients c auli flower -mediam size ginger garlic paste 1-1/2 tbs cornflour-2tbs maida-3tbs Rice flour-2 tsp curry leaves redchilli powder 1 1l2tbs lime juice1l2tbs Oil-for frying Preperation: Marinate all the ingredients and keep 1l2 hour .F ry &serve it hot  

Sausage masala Ingredients Chicken Sausage: 1 pack Kashmiri Chilli powder: 1 ½ tbsp. Meat/Chicken Masala: 1tbsp Onion: 2 Capsicum: 1 Carrot: 1 Tomato: 1 Coriander leaves: needed Salt: if needed Oil: 6tbsp Method Of Preparation Cut the chicken sausage into round pieces. Cut onion, capsicum, carrot and tomato into cubes. In a bowl add chilli powder, meat masala, salt if needed and 2tbsp oil. Mix this with hand and add chicken sausage and chopped vegetables, mix well with hand. Marinate this to about 1 hour. Heat 4 tbsp oil in a wide non stick pan, add the marinated sausage mix to it. When it is well heated put in low flame and stir occasionally till you get it done, it will take around 15-20 minutes. When done add chopped coriander leaves and switch off the flame.

Chilly chicken Ingredients: Chicken - ½ kg (prepare it as above mentioned)  Onions - 1 (slice lengthwise)  Green chilly - 5 (sliced lengthwise)  Ginger & Garlic - Small piece.( Sliced into very small pieces)  Cornflour - ½ tsp (mix it with water to make it paste)  Ajinomoto - ½ tsp  Soya Sauce - ¼ tsp  Cooking oil - 6 spoons  Chilly powder-2 tsp  Salt - To taste Preparation:  Marinate chicken with chilly powder,salt,soya sauce,and  deep fry after 1hr.  Heat oil in an vessel.  Add ginger & garlic pieces(chopped very finely) and fry well.  Add Green chilly and fry for just 30 seconds.  Add onions and fry till golden brown.  Now add ½ cup water and also the vinegar and boil for 20 seconds.  Add the corn flour paste and when the mixture thickens add salt, ajinomoto, soya sauce, food colouring and boil for few mins.  Finally add the chicken to the mixture and boil it for about 2-3 mins.

Irachi pathil Ingredients...  For the Dough... Maida- 1cup Oil- 5 tbsp Salt to taste Water as reqd Preparation: Mix all of the above and make a smooth and pliable dough…Cover it with a cloth and keep aside…. For masala: Chicken -500 gm Turmeric powder- 1 tsp Salt to taste Ginger-Garlic paste- 1 tbsp Onions- 3-4 big chopped Curry leaves- as reqd chopped Coriander leaves- as reqd chopped Green chillies- as reqd chopped Turmeric powder-1/2 tsp Garam masala powder- 1/2 tsp Oil- 2 tbsp Oil- to deepfry Preparation: Boil the chicken wid 1/2 tsp turmeric powder, salt and ginger-garlic paste... Now, take the chicken pieces out and shred it roughly...Reserve around 3 -3tbsp of the chicken stock Now, heat oil in pan, add the onions and saute till the colour starts to change slightly and becomes soft...To this add curry leaves,green chillies,coriander leaves,salt,turmeric powder and garam masala powder and saute for a few minutes...Now, add the sto

Vegetable kurma Ingredients: Potato,cubed - 1/2cup Carrot,cubed-1/2cup Cauliflower florets - 1/2cup Green peas - 1/2cup Green beans - 1/4cup 1 big onion ,chopped 1/4tsp cumin seeds  2tsp ginger-garlic paste 3 cloves 2 cardmom 1 big piece of cinnamon. 3 green chillies 1/4tsp turmeric powder 2tsp coriander powder  1/4cup chopped coriander leaves 1tbsp Vegetable oil   For grinding  Grated coconut - 3tbsp Cashews - 10 Poppy seeds -1tsp Fennel seeds - 1/2tsp Preparation: Soak cashews and poppy seeds in water for 10minutes. Heat oil in a pan.Splutter cumin seeds.Add whole spices and curry leaves, saute well.Add onion,ginger-garlic paste and green chillies.Saute it well till onion turns light brown.Add turmeric and coriander powder and mix well.Put all the veggies and saute for 2-3 minutes.Add enough water and salt to this.Cover and cook it.Mean while grind coconut,soaked cashews and poppy seeds and fennel seeds.Add this to the cooked veggies.Add more water if required.Cook it for an

Chicken kuruma Ingredients Chicken - 1kg Onions finely chopped - 3 medium Ginger garlic paste- 2 tsp Chilly powder- 1/2 tp Coriander powder 2 tsp Turmeric powder- 1/4 tsp Green Chilly- 5-8  Yogurt- 1/2 cup Garam masla powder 1 tsp whole garam Masala- cinnamon stick, 5 cloves, 5 cardomon, bay leaf. Cream or low fat milk- 1/3 cup Cashew nuts- 15-20 Chickpea flour- 2tsp  Salt to taste Ghee /butter- 1 tsp Oil - 1 tsp Preparation: Wisk together yogurt,one tsp of salt and chickpea flour till well blended and marinate the cleaned chicken peices with this paste for half and hour. Soak cashew nuts with half a cup of warm water  for half an hour. Mix in cream and make a fine paste. In a heavy bottom pan heat ghee and oil ( or you can add ghee alone) and add whole garam masala and gently roast. Add chopped onions and saute followed by ginger garlic paste, turmeric powder, coriander powder and chilly powder and green chilly and curry leaves. Add in the marinated chicken and saute for one or

Banana Halwa Ingredients: Nethra Pazham(extra ripe) - 3 medium Sugar - 1 cup Ghee - 1/2 cup Cardmom Powder - a pinch All purpose flour - 3tsp Milk - 1 1/4 cup Method: Steam the bananas in a pressure cooker.cook well and remove the black seeds.Allow them  to cool.Make a smooth paste in a grinder.Meanwhile put a heavy bottom pan on the stove and add the milk and sugar.Boil them ,When they reach a thick consistacncy add the banana paste and mix them well.Keep on stirring.you have to be patient,it needs more time.To thicken the halwa add the flour dissolved in 1/4 cup of water.keep on stirring.When they are almost thick add the ghee little by little.Mix well till  the colour become brown.Add cardmom powder .When the halwa is leaving the side of the pan switch off the stove and spread this to a greased plate.Allow them to cool.Garnish with cashews.

Chappathi Roll Ingredients Chappathi -8 For Filling Chicken -250 gm Red chilly powder- 2 tsp Turmeric powder- 1/2 tsp Onions- 3 big  sliced thinly Ginger- garlic paste- 2 tsp Green chillies- 3-4 slit Curry leaves- as reqd Coriander leaves- as reqd Salt to taste. For the coconut paste. Grated coconut-1/2 of one  small coconut Perumjeerakam-1/2 tsp Red chilly powder- 2 tsp Turmeric powder- 1/2 tsp Coriander powder- 2 tbsp Garam Masaala powder- 1tsp Curry leaves- 3-4 Oil- 1 tbsp Preparation Heat a pan, add oil and roast the grated coconut till brown in colour.Now add to it all other ingrediends mentioned under the heading “for the coconut paste” and mix well till the raw smell goes. Let it cool.Now, Grind the coconut very very finely into a paste mixing 1/4 cup of water.Keep aside. Marinate the chicken peices with the red chilly powder, turmeric powder and salt.Now, fry thischicken pieces till brown in colour.Do not overcook.Shread the chicken No

Egg Fried Rice Ingredients Rice: 2 Cups Basmati rice 3 Cups water 1/2 tbsp oil 2 Eggs 1/2 cup Carrot pieces 1/2 cup Green Beans pieces 1/2 cup chopped Spring onions 1 tbsp minced Garlic or finely chopped Garlic 1 tbsp finely chopped Ginger 4/5 chopped Green Chillies (add more for spicy) 1/4 tbsp Garam masala Salt and pepper to taste 2 tbsp oil 2 tbsp Soya sauce 1 tbsp rice Vinegar Preparation: 1. Cook rice as usual (add 1/2 tbsp oil) on the stove or cooker. Remove from cooker, spread on plate and cool. 2. Add a little oil to a hot frying pan, beat the eggs and stir rapidly to break it up. Remove from pan and keep seperate. 3. Heat oil in the frying pan on high heat. 4. Stir fry Ginger and Garlic.  5. Add Green Chillies, Carrot, Beans pieces and stir fry 1/2 min 6. Add Soya sauce, salt, Spring onions mix well and stir fry, take care that vegetables are not overdone, they should be crisp. 7. Add Cooked rice(Step 1), Fried eggs (Step 2), Garam

Vegetable Burger Ingredients 4 small size burger rolls 1 cucumber 2 tomatoes 100g butter For Vegetable Cutlet: 100g carrots, chopped 100g beans, chopped 150g potatoes, boiled, peeled & mashed 1 lemon 1/2 tsp pepper powder 2 tbsp all purpose flour 50g oil Salt to taste Preparation Mix the chopped carrots and beans in a bowl and boil with 1 glass of water. Add these vegetables to the mashed potatoes with salt, pepper powder and lemon juice. Mix well and divide into four balls. Sprinkle some all purpose flour to the balls and press to round cutlet with your palms. Heat oil on a flat pan and fry the cutlets on both sides until brown. Cut each burger roll into half, apply butter to burger rolls and fry on the same pan for few minutes. Place 2 cucumber slices and tomato slices on the bottom roll. Then place the cutlet and then again tomato and cucumber slices. Serve with tomato sauce or ketchup.

Moru Curry Ingredients Curd(thayir): 1 cup Water:1 cup Salt(uppu): as required RedOnion/Pearl onion(Valiyaulli/Kunjulli):a small piece/2 nos Garlic(vellulli): 2 pods of a medium sized garli Ginger(inji): 1small piece Fenugreek seeds(uluva): 1/4 tsp Cumin seed(jeerakam): 1/4 tsp Turmeric Powder(manjal podi):1/2 tsp For seasoning Oil(enna): 1 tsp Mustard seed)kaduku): 1 tsp Red chili(chumanna mulaku): 3 nos Curry leaves(kariveppila): 1 sprig Heat oil in a pan.Add the mustard seed once it started spluttering add the red chili and the curry leaves.saute for 30 seconds. Add the chopped onion,saute well until it become light brown color Add the crushed ginger garlic fenugreek and cumin seeds followed by turmeric powder and saute for another minute..  Reduce the heat to very low  Add the Diluted curd into the mixture.Mix all togther and heat the mixture for 1-3 minute.Never let the mix to boil. Preparati on