cod fish recipes: August 2009

Beetroot Thoran

Ingredients:

Beetroot - 2 medium
Shallot - 1
Greenchillies - 3
Grated Coconut -1/2 cup
Curry leaves - few
Mustard seeds -1/2 tsp
Oil-1tsp

Method:

Chop Beetroot into small pieces.Crush together coconut,shallot,greenchillies and curryleaves in a mixi.Put a pan on the stove,add oil and Splutter the mustard seeds. Add the crushed coconut mixture and saute well.Add Beetroot to this and sprinkle 2 tbsp of water and required salt.Cover it and cook well (it takes 10-15 mins).Turn off the heat and serve with rice or chapathi.

Easy Palappam without coconut

Ingredients:

Basmati Rice - 2 cup
Cooked rice-1/2 cup
Dry yeast - 1tbsp
Milk - as reqd.
Sugar - 3 tbsp
Salt - a pinch

Method:

Soak the rice for 4 hrs or more.Blend together soaked rice and cooked rice by adding enough milk.In a cup add 1tbsp of sugar,yeast with 1/4 cup of warm milk.
Mix the yeast mixture and rest of the sugar to the blended rice and mix very well to get a loose
consistancy and leave to rise.
Note: Do not add water at any point.use only milk.
Stir lightly and make Appam in 'Appachatti'.
Serve hot with Egg Masala or any curry you like:)

Noolputtu/Idiyappam

Ingredients:

Roasted Rice flour-2 cups
Water -as reqd
Salt-to taste
Oil-1tsp
Grated Coconut-as reqd

Method:

Add the boiling water and salt to the flour and knead to a soft dough. Fill it in an idiyappam mould and close it. Take an idly tray and sprinkle some grated coconut. Place the prepared dough in to the idiyappam mould and fill the idly stand. If you like, you can add coconut to top of the idiyappam as well.

Steam for about 10 minutes till the iddappam is cooked. Switch off the stove and allow it to cool.
Transfer the idiyappam to a serving dish and repeat the process with the remaining dough.

Serve with Sugar or Potato stew.

Unnakkaya

Ingredients:

3 Kerala Banana(half-ripe)
2 Eggs(optional)
1/2cup grated coconut
1/2tsp Cardmom powder
1tbsp Cashewnuts(chopped)
1tbsp dry grapes
2tbsp Ghee
2tbsp Khuskhus(optional)

Method:

Cut the bananas into two and steam it(do not overcook the bananas).Remove the skin and allow to cool.Remove the black seeds in the center.Grind the bananas into smooth dough without adding any water. keep it aside.
Note:don't use ripe bananas.It should be medium ripe. Otherwise you can't make it right.

In a pan add 2tbsp ghee and fry the cashews and dry grapes till it become golden brown colour.Add Khus khus and coconut to this slowly.Mix well . Add the eggs and cardmom powder to this. Stir well till it reaches a scrambled egg consistency. Remove from flame.

Oil your hands with a little ghee.Take small balls (the size of a lime) of the ground banana. Flatten it on your palm to small disc shapes. Put 2 tsps of scrambled egg mixture in it.Fold edges and press lightly. Now roll it in your hands and shape it like 'Unnakkaya'.

Heat oil in a frying pan and fry it to a golden brown colour. Serve hot with tea.

Murgh Masala(Masala chicken curry)

Murgh masala is basically the Hindi name for Chicken curry.This is one of the easiest chicken curry i made.

Ingredients:

1/2 kilo Chicken
1 big onion
1 medium tomato
2tsp each chopped ginger and garlic
3 greenchillies
1/2 tsp red chilly powder
1/4 tsp turmeric powder
1/2 tsp cumin powder
1/tbsp peppercorns
1tbsp garam masala powder
1/2 cup yogurt
3tbsp Coriander leaves
1tbsp Cashewnuts
1/2 cup water
1 tbsp oil

Method

1.Marinate the chicken with chilly powder,turmeric powder and salt and keep it for1 hr.
2.Make a paste of tomato,onion seperately.
3.Mix together green chillies,peppercorns,garlic and ginger and make a paste.
4.Heat oil in a thick bottomed pan .Add the onion paste,saute well
5.Then add the ginger garlic paste,pureed tomato.Cook well.
6.Add the cumin powder and garama masala powder to this.
7.After 2 mins add the chicken pieces and some water.Cover it and cook this fo 20 mins.
8.When the chicken pieces are enough cook add the yogurt and mix this for 5mins.
9.Garnish with cashewnuts and coriander leaves.serve with chappathi or rice.

Special Banana Fritters

well,everyone knows about the usal kerala snack'Pazham Pori'. This one is also something like that,but i made some difference in this and it tastes better than the pazham pori.

Ingredients

Ripe Banana(Nenthrapazham)-2
cornflour-4 to 5 tbsp
powdered sugar-3 to 4 tbsp
cardmom powder-1/4tsp
milk-2tbsp
oil - for frying

Method:

1.Boil the Banana and allow it to cool. Grind them into a smooth paste.
2.In a bowl add the banana paste,cornflour,sugar powder,milk and cardmom powder.Mix well.
3.Take small quantities of batter and fry it in oil. You will see the batter is form like fritters.
4.when it became golden brown take out and serve with tea .

Hope you will enjoy this Special banana fritters..:)

Caramel Custard

Caramel custard is an easy dessert with simple ingredients.

Ingredients:

2tbsp Sugar(for the caramel)
3 Eggs
3/4 cup sugar
2 cups whole milk
1tbsp vanilla essence

Method:

Heat the pan in medium heat.add 2tbsp sugar and melt it(You can add 1tbsp water to this,otherwise it will burn)make the caramel and pour immediately to the moulds.keep it aside.

To prepare custard, beat the eggs, milk and sugar in a bowl.Add vanilla essence & mix well. Strain mixture before pouring over caramel in mould/s. Cover the dish with aluminium foil.

Pour 2 glasses of water in a pressure cooker .Keep the dish in that and close the cooker . Cook for 25minutes on a slow flame.Turn off the gas.allow to cool.
When it is cooled demold the custard.Now you will get the beautiful golden colour custard.

Sukhiyan(Modhakam)

Sukhiyan is a traditional kerala snack mostly available in small teashops. This snack is very tasty and delicious. The stuffing is made with green gram. I got this recipe from Lakshmi Nair's "Magic Oven". I am sure you will enjoy this one. This is my Hubby's favoritesnack,he can eat 10 at one time:))
here is the recipe..

Ingredients:

for filling

Whole moong dal(green gram)-1/2 kg
Jaggery-1/4 kg
Grated coconut-2 cups
Cardmom powder-3/4tsp

for the batter

Allpurpose flour-2 cups
Baking powder-a pinch
Egg(optional)
Salt-a pinch
Coconut milk powder-25grm
Water- as required
Oil- for frying

Method

1.Soak the greengram overnight.
2.Cook the green gram with some water(don't add too much of water,so that it will become mushy).
3.In a pan make jaggery cyrup (add 1/4 cup of water).
4.When it melts add coconut and cooked greengram.Mix well
5.Saute well when it becomes thick and dry.
6.In this stage add the cardmom powder to this and mix well.
7.Remove from heat and allow it to cool.
8.Make small balls from this.
9.Mix together allpurpose flour,coconut milk powder,salt and baking powder.
10.Add one egg to this (this step is optional.by adding egg the outer covering of the sukhiyan will be very soft and tasty..
11.Add water to this slowly and make it to a thick batter.
12.Dip the green gram balls into this and fry it till it become golden brown.

Sukhiyan is ready!!

Hope you will enjoy eating, as much as you enjoyed preparing it...

Happy Experimenting..

Dry Fruit Laddu

Today, after lunch, we were just sitting back and enjoying a movie, when suddenly my hubby expressed his desire to enjoy something sweet... I have been thinking about this laddu for a while and then, I thought, why not I try this one! After all, it would be a nice sunday sweet...

So I started with it right away...It took me 30 minutes and my husband loved it!!!

I hope you will also enjoy trying this... Here is the recipe for "Dry Fruit Laddu"

Ingredients

Dates - 1 cup
Almonds-1/3 cup
Pistachios-1/3 cup
Cashewnuts-1/3 cup
Dry Grapes-1/3 cup
Sugar-1 tbsp
Ghee(melted butter)-2tbsp
Dessicated coconut-2-3 tbsp(optional)

Method

1. Chop the dates,almonds,pistachios,cashews,dry grapes into small pieces.

2. In a pan add ghee and first dry roast the almonds and pistachios .

3. Next roast the cashews and dry grapes and keep it aside.

4. In that same pan add the dates and melt it in a slow flame(it takes 3-5 mins).
(if you like more sweet you can add 1 tbsp sugar to this stage)

5. Mix the dates and nuts and roll it in your palms to form small laddoos.

6.finally roll them in dessicated coconut.(this is optional)

store it in an airtight container...

Share with me your thoughts on this once you have tried it.

homemade diabetic cat diet

How to feed a diabetic cat is a question that springs up to the surface from time to time, I would say that a diabetic cat shouldn't eat grains as it converts to sugar, but this is not an answer but a guess.
The fact is that I have no idea how to make a homemade diabetic cat diet, so for a first time in this website, I will provide no answers for this.
If anyone of you has an answer or any information related to diabetic cats, please send it by e-mail to: kindyroot `AT" gmail. com and I will publish it here.

Note: Link exchanges with this blog are now OPEN, promote your cat-related blog/website now by partnering with a high traffic and highly ranked website, just send an e-mail to kindyroot `AT" gmail. com.

Stuffed aubergine 元寶茄子

I can't stop buying aubergines lately. It's so cheap in Lidl.Here is another nice and easy recipe. It's stuffed aubergine with minced pork. In Chinese this is called 'yuan bao qie zi' 元寶茄子, loosely translated as Chinese gold ingot aubergine.Make a pork mince mix with about 150 - 180g of minced pork (depending on the size of the aubergine), mix this with 2 - 3 large soaked and finely chopped

make your own beef and rice cat food

As you know, your cats may not eat rice if fed alone to them, and beef is expensive in most countries, and it is not practical to feed your cat exclusively with raw or cooked beef meat.
Furthermore, beef alone may not be sufficient to proprerly nourish your cat (too low in carbs), this is why I suggest that you feed your cat today using this beef and rice cat food recipe.

Ingredients: (for one adult cat)
- one big cup of cooked rice.
- 1/2 lbs of cooked beef meat.
- 2 spoons of oil.
- one half cup of beef sauce.

How to make it:
No witchcraft this time, just mix everything all together and serve hot or cool to your cat(s).

That's all about making cat food with beef and rice. As you may have noticed, beef and rice are a basis for many recipes, .. personnally I find it to be a very good foundation to make almost any cat recipe, you just take rice and beef (or ground meat such as chicken or turkey) and you add some fish, a little milk, or (almost) anything else!

Have a nice time making your own beef and rice cat food using these free homemade cat recipe.

Tags: catfood with beef and rice recipe.

Huevos Rancheros

Huevos RancherosOver-easy eggs with salsa served over a warm corn tortilla is a wonderful way to start your day.

Cantonese Lo Bak Goh 蘿蔔糕

I have posted the recipe for Malaysian/Singaporean style stir fried lo bak goh or commonly known as chai tow kway, here is a similar recipe for Cantonese style with added meat and other ingredients to make it more savoury and flavoursome.Lo bak goh 蘿蔔糕 is also called turnip cake, daikon cake or radish cake. It is a steamed stodgy cake made with rice flour and mooli/daikon. Usually seen or served

Hong Shao aubergine 紅燒茄子

Hong Shao or braised aubergine is a nice simple dish. I like it without meat. Normally the aubergine is deep fried first before braising, but deep frying can absorb a lot of oil. Here is a method that does not need too much oil and the aubergine is still very soft and silky. Do use freshest aubergine if you can, aubergine that has been sitting around in the fridge for over 5 - 6 days tends to be

Drunken chicken wings (醉雞翼)

Drunken chicken wings are really nice with cold beer or as a nice appetiser/starter. The chicken wings are full of flavour after the long marination. Can use other parts of chicken like whole wing, wing drumlets, drumsticks or use half /whole chicken. If using bigger piece of chicken or half/whole chicken poaching time is longer and needs more wine marinade.Very easy recipe.Ingredients:A.

Sayur lodeh (vegetable curry stew)

Sayur lodeh is a Malaysian/Indonesian spicy vegetable stew. This is not strictly vegetarian because of the fishy ingredients like dried shrimps and shrimp paste to give the curry stew its unique savoury taste.I love to cook it the Nyonya style with some fried tofu. I always cook a big pot and save some for freezing. This stew is actually better left in the fridge the next day.This is my recipe.