Karimeen Mappas

ingredient

Karimeen (Pearl spot)	200 gm
Coconut	Half a coconut
Coconut oil	50 ml
Mustard	5 gms
Curry leaves	to taste
Shallots-sliced	30 gms
Ginger-sliced	10 gms
Garlic-sliced	10 gms
Green Chillies Split	10 gms
Vinegar	10 ml
Salt	to taste
Ground Paste
Dry chillies	5 gms
Coriander	10 gms
Shallots	2 gms
Ginger	5 gms
Turmeric	2 gms

METHOD OF PREPRATION Marinate the fish with half of ground masala and fry till half done. Heat coconut oil and add mustard. When it splutters add fenugreek and then curry leaves. Add shallots, ginger, garlic, green chillies and sauté. After some time add the ground paste. Let it brown and then add second extraction of coconut milk. Add the fish, vinegar and salt. Cover it partially and cook. When the fish is cooked, add the first extraction of coconut milk and boil it once and remove from fire.

Kerala Fish Molly Recipe - fish curry in coconut milk

Recipe-Ingredients

Pomphret or any fish 2 lbs
Tomato 2 nos
Whole chilli (red) 9 nos
Onion 1 big
Garlic 5 cloves
Turmeric powder ¼ tsp
Green chilly 5 nos
Coconut milk 1 cup
Lemon juice for taste
Curry leaves 2 stems
Ginger 1" piece
Oil 2 tbp
Salt To taste


Method:

* Clean the fish and cut into 1 inch pieces.
* Crush the red chili with garlic and keep aside.
* Slice the onion thinly.
* Cut the green chilly lengthwise and Chop the ginger.
* Put the oil in a cooking pan and sauté the onion and green chilies for five minutes.Then add the crushed pepper, garlic and ginger.
* Fry for 3 minutes until the smell of chili comes out.
* Add the coconut milk, turmeric powder and let it boil.
* Then add the fish and salt.
* Cook well and add the tomato pieces.
* Cook for 5 minutes - add the lemon juice and curry leaves.

Cooking Horoscope

Cooking Horoscope


What to eat
In the section of culinary horoscope "What to eat" you will find out what dishes are recommended to you by "stars" for the welfare of your health and what should be excluded from the menu. There is some useful advice that can be not to your liking, but think of this horoscope as the recommendation of your doctor.

Aries (Mar 21 - Apr 19)				Taurus (Apr 20 - May 20)
		Aries, as nobody else, must have rational invalid food. It can sound boring, but Aries has to prefer porridges, fish and vegetables, especially cabbage, radish, beet, to fat meat and fried potatoes. Greens such as parsley, dill and scallions are very good for Aries. Keep to a diet and do your best to avoid eating at nights.				Taurus must know when to stop while eating, as gluttony is a major sin. You should remember that tasty things are not always healthy. Taurus needs different fruits: oranges, lemons, apples, plums and pears. Taurus has to form a habit to supplement the meal with light salads with carrot and cabbage.

Gemini (May 21 - June 21)				Cancer (June 22 - July 22)
		Gemini should pay more attention to albuminous products: eggs, cheese, nuts and farmer cheese. Prunes, raisins and dried apricots bear salutary influence on the nervous system. Geminis can treat themselves with olives and peanuts. Sometimes you can eat spicy and hot dishes with delight.				Cancerians, by the nature, are the slaves of the stomach and they need to keep to a strict diet. Don’t get despaired there is a thing you can eat at no allowance – watermelon, it will purify your organism from refuses. Cancerians can give a treat to themselves with legumes or seafood, but only in moderate quantities.

Leo (July 23 - Aug 22)				Virgo (Aug 23 - Sept 22)
		Leo needs to include poultry in his food ration, but don’t get carried away. You should pay more attention to various fruits and dried fruits. Among numerous vegetables, it is worth to prefer squash and eggplant.				Virgo, being a “lady” in everything, should keep to a vegetarian diet. Forget about fat fried pork or grill meat. The only thing you could allow from time to time is boiled chicken or stewed veal. But Leo is unlimited in apples and greens. Eat to your heart’s content!

Libra (Sep 23 - Oct 23)				Scorpio (Oct 24 - Nov 21)
		The rule that Libra must know like the back of the hand is not to stuff the stomach with everything that falls into the hands. Garlic, black current and cranberries are recommended to Libra as they are predisposed to vascular diseases. The perfect breakfast for them is acrospires. Libra should exclude spicy and hot dishes; it is better to diversify your menu with delicious sauces and vitaminous salads .				Scorpio needs overcome the love to hot sauces and must not abuse them at any case. The best vegetables for them are turnip, beet and cabbage. Milk products are good but in limited quantities. You can make a holiday for you with seafood and fish dainties.

Sagittarius (Nov 22 - Dec 21)				Capricorn (Dec 22 - Jan 19)
		For Sagittarians, the healthiest thing is mineral water; 1-2 bottles a day will make them feel much better. Sagittarius, as nobody else, is recommended to eat legumes – peas, beans and soy. Meat is better to exclude from the menu and eat soy meat. Don’t think about taste, but use. Greens, especially dill and celery can be eaten unlimited.				Capricorns love refinement in meal – a beautiful tablecloth, silver settings, table and dish serving. As most Capricorns suffer from dysbolism, they should pay more attention to the separate nutrition. But they are the only sign that can eat anything the heart desires. It is even recommended to have a glass of wine before meal.

Aquarius (Jan 20 - Feb 18)				Pisces (Feb 19 - Mar 20)
		Aquarians belong to the category of people who should exclude all sweets from their menu – cakes, candies, biscuits are not for them. The most useful fruit is a pomegranate. Milk products can serve a good breakfast and a cup of kefir or clabber will substitute a late dinner. Never deny yourself light vegetable salads.				Unfortunately, Pisceans get food poisoning most of all. They should exclude canned fish, spicy dishes and fries in fat from their menu. As to alcohol, it is better to drink pure vodka than exotic drinks but moderately.

Traditional Kerala Cocunut Chuttney Recipe

Ingredients

cocunut 1 grated
green chilly 5
medium onion 4
cocunut oil 1 tbsp
mustard seeds 1/2 tsp
Curd 1 tbsp
Red chilli 1
curry leaves 2 sprigs
ginger small piece
water 3 cup
salt to taste

Method of preparation

Grind grated coconut,green chillies,onions,ginger and salt in a mixie to make a fine paste by adding water.
Heat oil in a pan.Poppy the mustard seeds.Then add red chilly and curry leaves respectively.Then pour grinded
mixture into it .
Serves 10

POTATO CURRY- Kerala style Recipe

Ingredients

Potato 1/2 Kg peeled and cut into pieces
Large Onion 1/4 Kg thinly sliced
Tomato 1/4 Kg cut into pieces
Carrot 100 gm diced
Beans 100 gm diced
Coconut 1 grated
Green chilly 5
Ginger small piece
Garlic 5 pieces
Oil 2 tbsp
Mustard seeds 1/2 tsp
Turmeric Powder 1/4 tsp
Garam Masala 1/4 tsp
Red chilly powder 1 tsp
curry leaves 2 sprigs
Coriander leaves 2 sprigs
salt to taste
water desired

Method

Grind the grated coconut with water in a mixie and extract thick coconut milk and keep it aside. Then grind it again with water to extract thin coconut milk.

Heat oil in a pan.poppy the mustard seeds.Then add curry leaves,Onions,Ginger,Garlic,potatoes,carrots, beans, tomatoes and salt.Heat it in low flame until the liquid dries up.

Put salt,cooked vegetables,Turmeric powder, chilly powder, garam masala powder and thin coconut milk in a cooker and boil it for 2 mts. Then add thick coconut milk,Coriander leaves.Stir it and serve hot.

Serves 10

Tomato Quiche Tartlets

Here are some new year recipes for my loving readers.and iam really sorry for not posting new recipes in these days

Ingredients

• 2 2.1-ounce packages baked miniature phyllo dough shells (30 shells)
• 1/2 cup finely snipped dried tomato (not oil packed)
• 2 eggs, slightly beaten
• 3 tablespoons half-and-half, light cream, or milk
• 1-1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
• Dash salt
• Dash ground black pepper
• 3/4 cup finely shredded Swiss cheese (3 ounces)

Directions

1. Preheat oven to 325 degrees F. Place phyllo dough shells on a baking sheet; set aside.

2. For filling, in a small bowl, combine dried tomato and enough boiling water to cover; let stand for 2 minutes. Drain well. In a medium bowl, combine eggs, half-and-half, basil, salt, and pepper. Stir in soaked dried tomato and Swiss cheese.

3. Spoon about 2 teaspoons of the filling into each phyllo shell. Bake for 10 to 15 minutes or until filling is slightly puffed and a small knife inserted into the centers of the tartlets comes out clean. Serve warm or cool. Makes 15 servings.

4. Make-Ahead Tip: Prepare and bake tartlets as directed; cool. Place tartlets in an airtight container and chill for up to 24 hours. Place tartlets on a baking sheet. Bake in a 300 degrees F oven about 10 minutes or until heated through.

Sweet Cherry Ham

Ingredients

• 1 7- to 8-pound cooked spiral-sliced ham
• 1/2 cup packed brown sugar
• 1/4 cup light-color corn syrup
• 1 tablespoon cornstarch
• 1 tablespoon unsweetened pineapple juice
• Cherry Sauce

Directions

1. Place ham in a shallow roasting pan according to package directions; discard packet of glaze. Cover ham with foil. Bake in a 350 degrees F oven for 1 hour.

2. Meanwhile, for pineapple glaze: In a small saucepan, combine brown sugar, corn syrup, cornstarch, and pineapple juice. Cook and stir over medium heat until bubbly.

3. Remove ham from oven; remove foil. Brush ham generously with pineapple glaze. Continue baking, uncovered, about 30 minutes more or until ham is well glazed and an instant-read thermometer registers 140 degrees F.

4. Meanwhile, prepare Cherry Sauce. Cover and keep warm.

5. Transfer the ham to a serving platter. Serve ham with sauce. Makes 15 servings.

6. Cherry Sauce: Drain two 16-ounce cans pitted tart red cherries (water pack), reserving 1/2 cup liquid. In a medium saucepan, combine 1/2 cup sugar and 2 tablespoons cornstarch. Stir in the reserved 1/2 cup cherry liquid, the cherries, and several drops almond extract. Cook and stir over medium heat until sauce is thickened and bubbly. Cook and stir for 2 minutes more. Makes about 4 cups.

Crunchy Toffee Muffins

Ingredients

• 1-1/2 cups all-purpose flour
• 1/3 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg, beaten
• 1/2 cup milk
• 1/2 cup dairy sour cream
• 3 tablespoons butter, melted
• 1 teaspoon vanilla
• 3 1.4-ounce bars chocolate-covered English toffee, finely chopped

Directions

1. Preheat oven to 400 degrees F. Grease ten 2-1/2-inch muffin cups or line with paper bake cups; set aside.

2. In a medium bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture.

3. In another medium bowl, combine egg, milk, sour cream, melted butter, and vanilla. Add all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Gently fold two-thirds of the chopped toffee into batter.

4. Spoon batter into prepared muffin cups, dividing batter evenly. Sprinkle tops with remaining chopped toffee.

5. Bake about 20 minutes or until muffin tops are golden brown and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm. Makes 10 muffins.

6. Make-Ahead Tip: Prepare and bake the muffins as directed; cool completely. Place in an airtight container and freeze for up to 3 months. Thaw muffins, covered, at room temperature. Wrap the muffins in foil and bake in a 300 degree F oven about 15 minutes or until heated through.

New Year's Almond Log Cake

Ingredients

• 5 egg whites
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• 5 egg yolks
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 1/2 cup ground toasted almonds
• 3/4 cup sifted cake flour
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• Powdered sugar
• 1-3/4 cups whipping cream
• 1 8-ounce can almond paste
• 1/4 cup whipping cream
• 2 tablespoons amaretto or 2 teaspoons vanilla
• 1/4 cup toasted almond slices
• Purchased marzipan pigs or assorted fruits (optional)

Directions

1. Grease a 15x10x1-inch baking pan. Line with waxed paper. Grease and flour waxed paper; set aside. Beat egg whites, salt, and cream of tartar in a large bowl with an electric mixer on high speed until stiff peaks form (tips stand straight).

2. Beat egg yolks in a medium bowl with an electric mixer on high speed for 5 minutes or until thick and pale. Gradually add granulated sugar, beating on high speed until sugar is almost dissolved. Stir in the 1 teaspoon vanilla and the ground almonds. Stir flour, nutmeg, and cinnamon together; gently stir into egg yolk mixture. Fold about one-fourth of the egg white mixture into the flour mixture to lighten. Fold remaining egg white mixture into flour mixture just until combined. Spread in the prepared pan. Bake in a 350 degree F oven for 12 to 15 minutes or until cake springs back. Do not allow to brown.

3. Immediately loosen cake from pan. Invert cake onto a towel sprinkled with powdered sugar. Remove waxed paper. Roll up warm cake and towel together, jelly-roll style, starting from a short side. Cool completely on a wire rack.

4. For almond filling, beat the 1-3/4 cups whipping cream in a large bowl with an electric mixer on medium speed until soft peaks form (tips curl over); set aside. Finely crumble almond paste into a medium bowl. Add the 1/4 cup whipping cream and the amaretto or 2 teaspoons vanilla. Beat with an electric mixer on low speed until nearly smooth. Fold about one-fourth of whipped cream into almost paste mixture to lighten. Fold remaining whipped cream into almond paste mixture.

5. Gently unroll cake. Spread half of the almond filling on cake to within 1 inch of the edges. Roll up cake, without towel, into a spiral, starting from a short side. Place on a serving plate. Lightly frost cake with remaining filling and sprinkle with toasted sliced almonds. Garnish with purchased marzipan pigs for luck or assorted fruits, if desired. Makes 12 servings.

Kerala Biriyani Recipe

Ingredients

Whole Chicken Legs - 4lbs
Onion - 3 nos.
Green chillies - 5nos
Ginger - 2 inch piece
Garlic - 5 cloves
Turmeric Powder - ½ tsp
Salt To taste
Water - 10 cups
Butter - ¼ cup
Oil - ¼ cup


Ingredients for Masala:

Onion - 5 nos
Ginger - inch piece
Garlic - 4 cloves
Tomato(skinned and chopped) - 5 nos
Green chilli - 5 nos
Chilli Powder - 11/2 tsp Coriander Powder - 1 ½ tsp
Jeera Powder - ½ tsp
Turmeric Powder - ½ tsp
Garam Masala - ½ tsp
Cloves To taste
Cinnamon - 1 inch stick
Salt To taste
Oil - ¼ cup

Ingredients for rice and garnish:

Rice - 5 cups
Saffron - 1 pinch
Onion(sliced thinly) - 3 nos
Raisins - 1 handfull
Cashew nut - 20 nos(optional)
Butter - 1/4cup

Procedure:

Soak the rice in lightly salted water for two hours and remove the water. Grind the masala for the marinade except oil, butter, and water. Clean the chicken (no skin) and cut into big pieces. Put the butter and oil in a big cooking vessel . When it melts, add the cinnamon stick and cloves. Then add the paste into it. Fry the masala till it turns it color to a very light brown. Add the chicken, cook for 5 minutes. Add the water and salt. Cook till the chicken is done. Remove the chicken and keep the liquid for cooking rice. Remove the bones from the chicken and make into small strips and keep.

For masala, sauté the onion, garlic, ginger, green chili in the oil. When it turns light brown add the dry spices and chopped tomato. Sauté the masala till the oil separates. Add the chicken stripes and mix. This is a dry mix.

For cooking the rice, put some butter in the pan and add the rice. Fry for 5 minutes. Add the liquid (if the liquid is not 10 cups, make it up to that level by adding water). Add the saffron and enough salt.

For garnish, fry the onion, raisins, and cashews, separately in butter and keep.

Now take two aluminum or any baking trays, and butter them thoroughly. Put one layer of rice, then one layer of masala, then rice. Go on alternately like that and finally end with rice. On the top, spread the garnish. Cover it and bake for 10 minutes at about 300 degree Fahrenheit.

Steaks in Brandy-Cream Sauce

Following three recipes are Quick Dishes for dinner

Source: Midwest Living

Ingredients

• 1 tablespoon olive oil
• 2, 1-1/2-inch-thick beef tenderloin steaks (8 ounces each)
• Salt and pepper
• 2 cups sliced fresh mushrooms
• 2 green onions, thinly sliced
• 1/3 cup brandy
• 1 cup whipping cream

Directions

1. In a large skillet, heat olive oil over medium heat. Sprinkle both sides of steaks with salt and ground pepper; add to hot skillet. Cook for 2 minutes on each side or until brown. Transfer to a 2-quart rectangular baking dish. Bake the steaks, uncovered, in a 400 degree F oven for 10 to 13 minutes for medium-rare doneness (145 degree F).

2. For brandy-cream sauce, in the same skillet cook mushrooms and onions over medium heat till just until tender. Remove the pan from heat; add brandy. Carefully ignite brandy with a long match (mixture will flame up). Or don�t ignite brandy; return to heat and simmer, uncovered, for 4 minutes or till most of the liquid is evaporated. When the flame is gone or most of the liquid has been evaporated, add whipping cream. Bring the sauce just to boiling. Boil gently for about 8 minutes or until reduced to 1 cup, stirring frequently. Season with salt and pepper.

To serve, place steaks on warm serving plates and spoon the sauce over the meat. Makes 2 to 4 servings.

Roasted Pepper and Chevre Pizzas

Source: Better Homes and Gardens

Ingredients

• 1 16-ounce loaf frozen whole wheat or white bread dough
• 2 tablespoons yellow corn meal
• 3 medium red, yellow, and/or green sweet peppers, roasted*
• 3 tablespoons olive oil or cooking oil
• 1/4 teaspoon crushed red pepper or 1/8 teaspoon ground red pepper
• 1 medium red onion, cut into very thin wedges and separated into strips
• 6 ounces semisoft goat cheese (chevre) or feta cheese, crumbled or cut up (1-1/2 cups)
• 10 ripe olives, pitted and quartered lengthwise
• 4 plum tomatoes, sliced
• 6 ounces shredded mozzarella cheese (1-1/2 cups)
• 3 to 4 tablespoons fresh oregano leaves or snipped fresh basil

Directions

1. Thaw bread dough. On a lightly floured surface, divide dough into eight pieces. Cover; let dough rest for 10 minutes. Pat or roll each piece into a 6-inch circle. Grease two extra-large baking sheets; sprinkle with cornmeal. Transfer dough circles to baking sheets. Bake in a 450 degree F oven for 5 minutes. Remove baking sheets from the oven; place on wire racks to cool, leaving the dough on the baking sheets.

2. Meanwhile, cut roasted peppers into 1-inch-wide strips. Stir together oil and red pepper. Brush the mixture onto the baked circles. Top with roasted peppers, onion, goat or feta cheese, olives, and tomatoes. Sprinkle with the shredded mozzarella.

3. Bake in a 450 degree F oven for 5 to 7 minutes or until mozzarella is golden brown and crusts are crisp. Before serving, sprinkle with fresh oregano or basil. Makes 8 main-dish servings.

*To roast peppers: Halve peppers; remove stems, membranes, and seeds. Place peppers, cut side down, on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until skin is bubbly and brown. Wrap in the foil; seal and let stand for 20 to 30 minutes or until cool enough to handle. Using a paring knife, gently pull off skin.

Note: You can substitute 1 tablespoon dried oregano or basil, crushed, for the fresh herbs. Instead of sprinkling it on top of the pizzas, stir the dried herb into the oil mixture before brushing it onto the crust.

Nacho Cheese Chowder

Source: Better Homes and Gardens

Ingredients

• 1/2 pound ground beef
• 1 medium green pepper, chopped
• 1 small onion, chopped
• 1 11-ounce can condensed nacho cheese soup
• 2 cups milk
• 1 cup frozen whole kernel corn
• 1 medium tomato, chopped
• 1/2 of an 8-ounce jar Mexican-style cheese spread

Directions

1. In a large saucepan, cook beef, green pepper, and onion until meat is browned and vegetables are tender. Drain off fat. Stir in milk, soup, corn, tomato, and cheese spread.

2. Cook about 5 minutes or until soup is hot. Makes 4 main-dish servings.