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Corn-Tomato Frankie /Wrap/Kathi Roll

Posted by veeenajan on October 16, 2014
Posted in: chapathi, frankie recipe, kathi roll, lunch ideas, roti, tiffin box, veg wrap. Tagged: , , , , . Leave a comment

For the filling

Ingredients

Sweet Corn-1 1/4cup

Tomato-big 2

Onion-1 big

Capsicum -1/2 cup chopped in diff colours

Coriander leaves -1tbsp

Chilli Powder-1/4tsp

Pepper Powder-1/4tsp

Asefoitida powder-more than one pinch

Salt-

Lemon Juice –

Oil-2tbsp

Sugar-1tsp

veg frankie/wrap/kathi rollMethod 

Finely chop onion and tomato … Keep aside

Chop capsicum into small cubes .

Put the frozen corn in water for 5 minutes strain d cook for 4 minutes in oven ..

Keep aside ..

Heat one tbsp of oil and sauté capsicum for one minutes and transfer to a plate and keep aside ..

In the same pan add one tbsp of oil and add onion along with salt  and sauté until translucent ..

Then add finely chopped tomato and cook well .. (until the oil oozes out )

In this stage add chilli powder ,pepper powder and asafoetida powder (lower the flame ) and saute till the raw smell goes ..

Add sugar and mix well .. Then add cooked corn and mix well with the tomato onion mix .. Check the salt .. If u want ur dish to be more spicy can add chilli powder or pepper powder ..

i added less coz i prepared for my kid ..

Now add sautéd capsicum and mix well..

Finally garnish with chopped coriander leaves and lemon juice ..

Note : hIng powder will give the dish nice flavour ..add very small amount otherwise the dish will spoil …Same thing with lemon juice too..its optional only ..i like sweet tangy spicy flavour 🙂

So the easy and tasty filling is ready …

DSCF7294-imp

For the roti

Ingredients

Maida(Al purpose flour)-1/2 cup

Atta  (Whole wheat flour)-1/2cup

Salt -to taste

Vegetable oil-2Tbsp

Water

Method

In a wide bowl add both powders and mix well with salt ..

To this add oil and mix well.. Now add water little by little and knead and a make soft dough ..

Cover this  dough with a  wet cloth and  allow to rest  for 15 minutes in a warm dry place ..

After 15 minutes take out the dough and knead again and divide them into medium equal balls ..

Take one ball and dip in some flour and roll like chapati..

Heat a nonstick tawa and cook the roti till both sides are done ..

Make rest of the rotis too …

Now its time to assemble our frankie ..

Take the roti ,place two tablespoon of corn tomato mix in the centre ,,

spread evenly with a spoon … (If u want u can sprinkle some finely chopped onion too in the this time  )

Now roll them in to a tight role and wrap in a aluminium foil ..

Cut in the middle and serve

Its a very easy luck box recipe for kids even for adults too 🙂

So do try this tangy spicy sweet frankie and let me knw ur feedback

corn -tomato roll

Love

🙂

Veena

Kerala Fish Biriyani -Simple and Delicious

Posted by veeenajan on September 23, 2014
Posted in: chutney, drinks, fish, kerala ruchi, Mother`s Special, Non Vegetarian Dishes, rice. Tagged: , , , , , , , , , , , . 14 Comments

Ingredients

Fish Biriyani

Fish Biriyani

King Fish/Neymeen/Arakka-1/2 kg

Basmati Rice-3 Glass

Big Onion-5 medium

Big onion-1 for frying

Finely Chopped Tomato-2 medium

Ginger-one big piece

Garlic-6 cloves (medium)

Green chilli-6

Red chilli powder-1 1/2 tsp

Turmeric powder- 1/2tsp

Garam Masala-1/2tsp

Curd-1 1/2 tbsp

Coriander leaves-1/2 cup chopped

Mint leaves-1/4cup chopped

Ghee-

Roasted Cashewnuts-handfull

Raisins /unakka munthiri-handfull

Yellow colour-one drop (opt)

Lemon Juice-1tbsp

Oil-for frying

Water-

Cinnamon-1 stick

Cardamom-3

Cloves-3

Pepper-5

Meen Biriyani

Fish Biriyani

For marination

Red chilli powder-2tsp

Turmeric powder-1/4tsp

Salt-

Vinegar-1tbsp

Meen Biriyani

Fish Biriyani

Method

1..Clean and wash fish pieces thoroughly  using salt and vinegar ..

2.Here i used 6 slice of fish which again cut into half ..so total 12 pieces ..

3.Marinate with chilli powder,turmeric powder,salt ,vinegar and water and keep in the fridge for minimum 20 minutes …

4.Wash and soak rice for 10 minutes .. Meanwhile Boil water along with salt,cloves,cardamom ,pepper and cinnamon

5.Salt should be bit high when tasted .. Not too much ok 😉

6.When water starts boiling add rice and stir well..otherwise rice may stick in the bottom..

Fish Biriyani

Fish Biriyani

Here i used 7 lil cooker and the amount of water is just a bit lower than 3/4 th level..When u add rice it will come up..When rice starts to boil and cook there is a chance of spilling ..

7.Check rice occasionally  … When the rice is 3/4 th cooked ,add 1 tsp of ghee and 1 tbsp of lemon juice and Mix well ..(to avoid sticking together )

8.Strain the rice and allow to cool .. Make a well in the centre of the rice .. When the water is completely gone then transfer to a wide vessel otherwise coz of the heat in the bottom of the strainer  ,rice may over cooked .. keep aside…

9.Now heat a nonstick pan and add oil or dalda

10.. Add thinly sliced onion with a pinch of salt  and fry till golden colour (many ended up with burned onion ,so be careful.when u see golden colour coming ,take them out soon ..It will become crisp when cools down )

Meen Biriyani

Fish Biriyani

11.In the same oil or dada (if u want ,u can change the oil and add ghee ) fry raisins and cashew nuts separately .. Keep aside

12. Finely chop Coriander leaves and Mint leaves separately ..

13.Heat a non stick pan and add oil and shallow fry the fish pieces .. Remove from the oil when the fish is soft ..(no need to fry till as we usually do ,it will sometimes reduce the softness )  transfer to a kitchen tissue and keep aside .

14.Now have to make masala ..for that heat oil in a pan ,add sliced onion along with salt .. Saute well ..

15.When it becomes translucent then add ginger-garlic-green chilli paste .. Mix well and sauté till the onion become golden colour (in medium flame )

16.At this stage add red chilli powder ,turmeric powder and garam masala .. Mix and sauté till the raw smell goes ..

17.Add finely chopped tomato to this and cook well..

18 ..Add small amount of corinder leaves ,mint leaves ,cashew nuts,raisins and fried onion into this masala .. Mix well ..

19.At this stage add Curd and mix well … and allow to boil … Check the taste .. Adjust the salt ..

20.. Add 1 cup of hot water and allow to boil ,now add fried fish pieces .. Let it cook in the gravy for 5 to 6 minutes in medium flame … By then the gravy will be reduced to thick consistency  .. Remove from the fire..

Fish biriyani

Fish biriyani

Now have to dum biriyani,for that take a non stick pan grease with ghee ..

21.Place rice in the first layer ,second layer with fish and gravy again rice.. Then sprinkle some leaves ,cashew-raisins and yellow colour(add one drop of yellow colour in 1/4 glass of water) and 1 tsp of ghee

Again place fish and gravy and so on till u finish the entire and rice and fish .. The top layer should be rice .. Sprinkle roasted onions ,mint-coriander leaves ,cashew nuts -raisins,yellow colour and ghee …

Press the top with a spoon to level it …

Now close the pan ,Heat a dosa tawa and place this biriyani pan on that ..(low heat )

And cook for 15 minutes or till the steam comes  ..if u put directly to the stove the rice in the bottom will burn …

So the delicious Fish biriyani is ready to serve … Serve carefully with out breaking pieces ..

Fish Biriyani

Fish Biriyani

U can serve with pickles, salads ,chutney etc….

Will add mint chutney and beetroot chutney recipe soon …

So hope u all will try this tasty biriyani and will  share ur experience .. If u don’t mind plz  send the pics of dishes u prepare using curry world recipes ,so that i can add in my Facebook page ….

Fish Biriyani

Fish Biriyani

Love

🙂

Urs Veena

How to get Soft Idiyappams ????

Posted by veeenajan on September 22, 2014
Posted in: appam, Bachelors Recipes, Breakfast, kerala ruchi, Kids Special, Mother`s Special. Tagged: , , , , , , , , , , . 11 Comments

Ingredients

Idiyappam/Noolappam

Idiyappam/Noolappam

Roasted fine rice flour-1cup

Water-3/4 cup

Thick Coconut milk-1/2cup

Salt-

Coconut /sunflower oil-1tsp

Idiyappam/Noolappam

Idiyappam/Noolappam

Method

Boil Water along with salt and oil..

Then add coconut milk and boil by stirring continuously …

Lower the flame and slowly add rice flour and mix well with a wooden spatula ..

Remove from the fire and transfer to a big bowl and  continue mixing ..

Then cover the dough to avoid drying …

When the mix is still warm but not too hot to  handle ,grease ur hand and knead to a soft dough …

Take one portion of the dough and close the remaining with a thin cloth and again with a lid to keep the moist ..

Take the idiyappam maker and put the dough and press into desired shapes or if u r using idly steamer then shape of a idly …

Steam for 5 minutes and take it out and transfer into a casserole or wide bowl and cover with a thin cloth ..

Repeat the same procedure for rest of the dough …

So the tasty and soft idiyappm is ready to serve ..

U can serve with coconut milk and sugar (my favourite combination), egg roast,kadala curry ,chicken curry …..

Idiyappam/Noolappam

Idiyappam/Noolappam

This time when i went to Kerala for my vacation my mother in law served me soft idiyappams ..Those were so soft , just melted in the mouth ..So i was very curious to knw the ingredients .. 🙂  She shared the secret agent 🙂 our healthy coconut milk which gives  soft texture to idiyappams.. and of course the rice flour too .. There amma used to grind and use ,but we can’t do so right.. ..Here i used double horse pathiri powder …

Idiyappam/Noolappam

Idiyappam/Noolappam

And the water measurement is like when we add rice flour and stir ,whole part should be wet and cooked and when we knead we must get a soft dough ..Otherwise its very difficult to press if the dough is hard … So adjust the water accordingly .. Here i used  (water +coconut milk )1 1/4 cup totally.

Another thing..If u can’t make idiyappam when u want u serve for example ,if u r a working woman ,so have to cook everything in the morning or late night ..So u make idiyappam whenever u want and keep in the fridge ..But just steam them for 5 minutes b4 serving ..So the idiyappam will be soft and fresh 🙂

So dears why getting late ,try this version and share ur experience with me ..

Idiyappam/Noolappam

Idiyappam/Noolappam

Love

🙂

Urs Veena

Maida Pathiri and Tomato Roast

Posted by veeenajan on October 1, 2009
Posted in: bread, Breakfast, kerala ruchi, Mother`s Special, Taste of Kerala, vegetable dishes. Tagged: , , , , , . 16 Comments

Maida Pathiri

pathiri

Ingredients

Maida (All-purpose   flour)- 1 cup

Salt-to taste

Boiled water -3/4 cup

Coconut oil-1  tsp

DSC_0035

Method

In a deep Bowl add thes Maida

In a saucepan boil water along with salt and oil ..

Add this hot water to this maida and mix well with spoon  (don’t use ur hand ok  🙂  ..When the flour become bit cool use ur hand and  knead the flour well ..U will get a smooth dough .So divide the dough into small equal balls .Take a poori press


and dip each ball into oil and place it in the press and press slowly .So u will get medium sized round pathiri ..

or roll as chapathi as shown in the video ..

Heat a non-stick tawa  in low to medium flame and place the pathiri .Cook both sides ..(Same like making chapathy)..

Tomato Roast

tomato roast

Ingredients

Tomato-5

Green chilly-3

Cinnamon-2

Cloves-2

Cardamom-2

Ginger-small piece

Garlic- 5 pods

Curry leaves-1 string

Coriander leaves

Big onion -2

Chilly powder-1/2tsp

Coriander powder-1 tbsp

Turmeric powder-1/2 tsp

Garam masala-1/4 tsp

Pepper power-1 tsp

Sugar-1/4 tsp

Salt-to taste

DSC_0026

Method

Cut tomato into medium size pieces..Heat oil in a kadai and add the spices ..Fry them ,into that add sliced onion ,chopped ginger ,garlic ,curry leaves and green chilly along with salt ..Saute them till the onion become light brown .Now add all the masalas one by one in low flame ..Finally add tomato and mix well with the masala ..Check the salt ,add if needed…Cover the kadai  with a lid and allow the tomato to cook well in low flame ..When cooked ,open the lid and cook until the oil appears in the sides ..Add sugar to boost the taste ..Finally garnish it with coriander leaves and sliced green chilly …Transfer to a serving plate …Serve with maida pathiri …

DSC_0027

Note

Nadan chicken curry is also very best combination with maida pathiri ..So enjoy the food …

Plz click here to view the printable version

maida pathiri

tomato roast

Love

🙂

Veena

Masala Dosa

Posted by veeenajan on October 23, 2008
Posted in: Breakfast. Tagged: , , . 2 Comments

Masala Dosa

Ingredients

 

Idly Rice-1 cup

White Rice-1cup

Urad Dal(Uzhunnu parippu) -1/2cup

Fenugreek seeds(methi)-1tsp

White Poha -1/4 cup

Toor dal-2tbsp

Ghee or sesame oil-

Water for grinding

Salt to taste

 

Method

 

Wash two types of rice ,fenugreek seeds ,daal ,Urad dal and poha well and soak together in plenty of water for minimum 4 hours ..

Then grind all the ingredients except salt to a fine paste by adding enough water .

Then add salt and beat the batter well. Keep aside in a warm place atleast for 10 -12 hours..

Add more water if required.
The consistency of the batter should be enough to thickly coat on a spoon when dipped.

Heat a non-stick tawa well.

Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.

Sprinkle a tsp. of ghee or sesame oil over it.

 

Spread half tsp of ghee over it.

Place a tbsp of masala in the center of the dosa.

Fold into 2 ,from both sides to cover the masala

 

Remove with a spatula.

Ingredients For Masala

 

Potato-4 medium

Big onion-2 small(vertical slices)

Ginger-small piece(chopped)

Green chilly-3(chopped)

Curry leaves-1string

Turmeric powder-1/4tsp

Coriander leaves-2tbsp(chopped)

Salt -to taste

Urad dal-1/4tsp

Dry red chilly-2

Mustard seeds-1/4tsp

 hing-one pinch

Vegetable oil-2tbsp

 

Method

 

Peel and wash potato ,cut into medium pieces.

Pressure cook them by adding salt and enough water or u can boil and peel them .Keep aside

In a pan heat oil .

Splutter mustard seeds ,add urad dal and dry red chilly  and finally sprinkle some hing .Saute them

Add onion,green chilly ,ginger and curry leaves. Fry till tender.

Now add turmeric power ,salt(very little) ,mix well and saute for 1 minute.

Stir well ..

Close the pan and cook for 2 minutes in low flame.

Finally add the cooked potato.Mash them with a  spoon

Mix well with the masala .

Check the salt .Add coriander leaves .

 


 

Love

🙂

Veena

 





Idiyappam/Rice Noodles

Posted by veeenajan on April 1, 2008
Posted in: appam, Breakfast. Tagged: , , . 1 Comment

In thrissur we used to call it as  nool appam..Its really easy to make and tasty too …


Ingredients


Fine rice flour-1cup (usually use fried rice flour ..U can get idiyappam podi in all groceries..so no worrying about frying and all… )

Boiled water-1 1/2cup

Salt-to taste

Coconut oil-3tsp

dsc_05671

Method


Boil  water in a deep bottomed vessel..When boiled add required amount of salt and coconut oil .We are adding oil to make the dough soft  …Then remove from the flame and add the rice flour and mix well with spatula.Stir continuously till  slightly cool.Mix  well with hand ..Knead well like making chapthy..Check and adjust the salt….Make sure the dough is not watery.

Grease the idiyappam press with oil

Idiyappam press

pic5

Then put the dough into the press and press into the idly moulds with a circular motion to form the idiyappams.

If u want u can sprinkle grated coconut on the top of each idiyappam ..Place the moulds in the steamer(u can steam it in the idly cooker). Cover the steamer tightly and steam  for about 15 minutes….Open the lid carefully and make sure that the appams are cooked well..Then take out the moulds ..Remove the idiyappam into a serving tray ..

dsc_05621

Serve with Egg roast,potato stew,coconut milk and sugar etc..

PALAPPAM

Posted by veeenajan on March 19, 2008
Posted in: appam, Breakfast. Tagged: , . 5 Comments

palappam

Ingredients

 

 

 

Basmati Rice-2 cup

Grated Coconut -2cup

Coconut Milk POwder-1cup

Yeast-1/4 tsp

Sugar -2tbsp

Boiled Rice-1 cup

Salt -to taste

 

palappam

Method

Soak the rice for at least 5 hours …

Then in a blender grind all the ingredients together with water leveled to the top of the ingredients and make fine batter… (The batter should be like dosa batter ,I mean the consistency)

The amount of the yeast varies according to the weather ..Add little when its summer .or adjust accordingly.\\

 

Keep that aside for 7-8 hours

Now its ready to use ..

Take an Appam kadai,heat well and pour one serving spoon of batter and rotate the kadai in a circular motion with more batter on the middle .(so that the batter spread along the kadai)

palappam

Then close it with the lid and cook..

When done slowly remove it from the sides

dsc_0332

 

Serve the appam with egg roast , potato stew or any of ur favorite dish…

Print Out

 

 

Love

🙂

Veena