Method :
Peel banana and slice into thin round pieces or split bananas into 4 thin pieces and slice. Heat oil and fry the banana pieces. When it is 3/4 done, add turmeric powder and salt mixed in 1tsp water. Fry well.
| Ingredients: | ||
| Vermicelli | - | 200 gms |
| Milk | - | 4 cups |
| Condensed Milk | - | 1/4 cup (optional) |
| Sugar | - | 8 tbsp or as needed |
| Cardamom powder | - | 1/4 tsp |
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Method
Heat half a table spoon ghee and fry raisins and cashews and keep it aside. Fry the vermicelli (very thin rice noodles) in the remaining ghee till it is golden brown. Add 4 cups of boiled milk. Keep stirring occasionally. Once the vermicelli becomes soft, add the condensed milk or sugar as needed. Let it simmer. Once it gets the desired thickness add cardamom powder and stir well. Finally add the fried cashew nuts and raisins. Your payasam is ready and can be served hot or cold.
Chicken Curry
Ingredients:Ingredients :
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For garnish :
Method :
Cooking Time : 29 min.
Wash rice and drain. Soak it for 20 minutes.
Wash chicken pieces. Put chicken in Cutting Edge Cook 'N' Serve and add 700ml water, oil and all spices except saffron, salt, ginger and garlic paste and microwave on High for 10 minutes. Remove chicken and strain the stock.
Arrange chicken in a dish and place rice on top. Pour 500ml stock (if stock is less than 500ml, add milk). Add salt. Cover and microwave for 9 minutes.
Dissolve saffron in a teaspoon of warm milk, add to rice and microwave for 10 minutes on high or till cooked.
Garnish with chopped green coriander.
Preparation:
Crush small onions, ginger and garlic. Heat oil in a mud pot and saute the crushed ingredients with green chillies. Add Turmeric,Red chilly powder and saute well. Pour water and bring to a boil. Add the cleaned fish, curry leaves and salt to taste. Boil well on medium heat till done.
Add vinegar when the fish is almost done.
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Method:
Grind the coconut. Add a little water and then squeeze out the milk, keep it aside as first milk. Add more water and squeeze out the milk again this can be used as the second milk.
Saute ginger, garlic and onions and turmeric powder. Add the second milk and salt. Put the fish. when it is almost done add the tomato pieces. Add the first milk, before removing the curry from the stove.
Method
Clean the fish make close slits on both sides and set aside.
In medium sized skillet, fry together chilly powder, grated coconut, black pepper, turmeric powder and coriander powder. No need to add oil or water while frying these ingredients. Stir continuously on a medium heat until the masala gets a light brown colour. Let the masala cool for a little while. Blend the masala with green chillies, ginger and garlic along with a little bit of water (about 1 tbsp) and vinegar. Blend well to get a fine paste and set aside. Add salt to taste.
Apply the coconut masala on both sides of all the fish pieces. Wrap each masala covered fish separately in a banana leaf. Heat some oil in a pan and place the fish along with the banana leaf. Fry both sides well.
Garnish with lemon slices, cucumber and curry leaves if you like. Serve with Cucumber- Onion Rita.
Method of Preparation:
Crush the grated coconut, ginger, turmeric, garlic, salt and Green chillies. Clean the fish well and mix it with the crushed ingredients in mud pot. Add tamarind and a little water and cook until done with most of the water evaporated. Season curry leaves and chopped onions in oil. Then add this mixture to the fish preparation and mix well.
Variation:
Small prawns can also be used to make this dish with the same ingredients. Here prawns are first cooked with 1-2 small pieces of cocum, salt and water. After seasoning, (mustard seeds are also seasoned), add the crushed ingredients to it and sauté for some time. Then add the cooked prawns kept aside to this mixture and keep on fire for some time. Serve hot.
Kerala Fish Fry
Ingredients :
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Method of Preparation :
Cut all the vegetables into small pieces. Heat the oil in a frying pan. Sauté the ground garlic. Add the chopped onions and cumin seeds. When it is done, add the vegetables and sauté well.
Cook the vegetables in a pressure cooker. when it becomes cool, grind and strain well adding some water. Boil the sieved liquid in a vessel and add milk, salt, pepper, soya sauce and capsicum sauce. Remove from fire. Garnish the soup with chopped coriander leaves and serve hot.
Ingredients :
Method :
Cut the carrot into small pieces. Heat some butter in a pan and saute the onions in it. Add the carrot. After some time add chilly and ginger to it. Put the contents into a pressure cooker and cook . When it cools, grind and sieve the vegetables. Add some water and heat the soup. Before removing from fire add salt and pepper powder to it. Garnish with grated cheese.
Ingredients :
Method :
Put the sweet corn in a dish and add the vegetable stock into it. Mix the corn flour with 1/4cup of water. Keep the vegetable stock in the fire and when it begins to boil, add the corn flour. Boil for 10 minutes.
Add salt and milk into it. Beat the egg and add it slowly to the boiling soup. Stir the soup continuously while adding the egg. Remove it from the fire and add ajinomoto.
Note : Pepper powder can also be added if needed.
Method 1
Ingredients :
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Cut the tomatoes, carrot and big onions into big pieces. Sauté the butter and flour in a thick bottom vessel on a low flame. Add the vegetables before the butter melts into ghee. Cook the vegetables very well with 3 cups of water. Make it into a paste by stirring well and sieve it. Heat the contents in a flame and add tomato sauce, salt and sugar to it. Now the soup is ready to serve.
Method 2
Ingredients :
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Method of Preparation :
Cook the tomato in half a litre of water with the salt. Squeeze the tomatoes well and strain it. Heat the dalda or oil 
in a vessel and saute the sliced onion. When the onion become red in colour, put the sieved tomato soup, rice powder, sugar and milk. Remove from fire when the soup gets boiled. Keep aside and add the lime juice into it.
Method 3
Ingredients :
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Method of Preparation :
Boil tomatoes and onions with salt and pepper. Remove from fire and grind to a fine paste. Add water and curry patta leaves to it and keep it on fire. Boil for 5 minutes and strain.
Grind the coconut piece with some water. Extract coconut milk from this and add the milk to the soup. Boil further for 10-15 minutes. Serve hot with bread croutons| 1. | Chicken pieces with the bones - 1/4kg Crushed Pepper - 1tsp Chopped Ginger - 1tsp Vinegar - 1/2tsp |
| 2. | Noodles - 25gm |
| 3. | Milk - 1/2cup Flour - 1dsp |
| 4. | Finely Chopped Carrot, Beans, Onion - 1/2cup |
| 5. | Salt, Pepper - to taste |
Method :
Cook the 1st ingredients in a pressure cooker with 4 cups of water on a low flame for about 20 minutes. After that sieve the soup.
Take 6 cup water in a vessel and add salt. When this water gets boiled, add noodles into it. When the water boils again remove the noodles from the water, wash in cold water and strain.
Add the flour mixed with milk and the noodles to the soup. Let it boil.
Half cook the vegetables in steam. Add the vegetables to the soup a little before serving. Then add salt and pepper powder. Garnish with celery.
Method 1
Ingredients :
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Method of Preparation :
Slice the chicken into small pieces. Grind the ginger, coriander, cumin seeds, pepper, curry masala and curry leaves.
Mix it with the chicken pieces and salt. Cook this with some water. When it is done, squeeze out the chicken pieces and filter the soup. Sauté the sliced onion in oil and add the soup into it.
Method 2
Ingredients :
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Method of Preparation :
Wash the dal and cook it with chopped onions, ginger, garlic, celery, cinnamon stick, green chilli and crushed pepper until the dal is soft. Puree the dal and keep aside.
Mix the stock with the pureed dal and bring to a boil. Add seasonings, coconut milk and lime juice. Remove from fire and serve garnished with rice.
Method 1
Ingredients :
Method of Preparation : 
Cut onions and carrot into small pieces and keep aside. In a pan season onion, carrot, garlic with turmeric powder and garam masala. Let the stock boil in a vessel for some time till it become quite thick. Add little corn flour while boiling the soup. Remove the yolk of the egg and beat it well. Add the beaten egg to the boiling soup. Stir continuously with a fork while adding the egg. When it is cooked, add all the seasoned vegetables to it. Boil it for 2 minutes and remove from the fire. Add little butter and coriander leaves and serve it hot.
Method 2
Ingredients :
For Stock
| For Soup
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Method of Preparation :
Take a vessel and boil all the ingredients for making stock in 3 litres of water. When the quantity of the water reduces to about 11/2litres switch off the fire and sieve the stock.
Again boil the sieved stock. Add sweet corn, chicken pieces, salt and pepper into it and stir well. Mix the corn flour with some water and add it to the stock to make it thick. Add beaten eggs to the soup and keep stirring. Remove from fire when it is done. While serving add Soya sauce and chilli vinegar.
Ingredients :
Method :
Put the sweet corn in a dish and add the chicken stock into it. Mix the corn flour with 1/4cup of water. Keep the chicken stock in the fire and when it begins to boil, add the corn flour into it. Boil it for 10 minutes.
Add the sliced chicken pieces and salt into the chicken stock. Also add the milk into it. Beat the egg and add it slowly to the boiling soup. Stir the soup continuously while adding the egg. Remove from fire and add ajinomoto.
Note : Pepper powder can also be added if needed.
