HOMEMADE PICKLES

HOMEMADE  PICKLES

Aam chutney's to lemon pickles. Prawn pickles to meat pickles.An array of non preservative, homemade masala pickles with the freshest of the ingredients from the main field to the kitchen with safe clean hygenic cooking and bottling methods is what the speciality of my pickles are.

These pickles are not made in bulk since the products used are fresh and with no added colours or preservatives.For more details view :HOME MADE PRODUCTS

BANANA FRITTERS

A crispy fruit flavoured treat for the sweet toothers

INGREDIENTS:

• 2 bananas mashed
• 2 cardamom crushed
• 1 tbsp maida
• 1 tbsp cornflour
• 1/4 tsp baking powder
• 1 cup soda water
• 1/2 tbsp sugar powder
• 1 tsp sesame seeds
• a pinch of salt
• oil for deep frying

MUTTON MASALA AND KERALA PAROTTA

Its a treat to see the wayside food vendors make the kerala parotta with ease and tease. An art for the hands that has been perfectioned with practise I must say. The same technique I have seen on my travel to one of the European countries as they made pizza. I love the sight when they toss the pizza high up in the air and roll them back into their hands, if it was me never knew where it have landed.Try this mutton masala recipe with just a simple bread or go for the try on this kerala parotta and I guarnatee you ultimate satisfaction.


Mutton Masala Ingredients:

• 1 kg mutton
• 3 large onions sliced lengthwise
• 2 large tomatoes sliced lengthwise
• 2 tsp ginger garlic paste
• 3 green chillies slit
• handful of curry leaves
• 1 tbsp chopped coriander leaves
• salt as per taste

FISH IN FRIED COCONUT PASTE

This traditionally cooked fish curry has the unique flavour of roasted coconut and spices that blend in so well with the fish and it goes very well with rice.

Staying out of kerala coconut becomes a rare ingredient in some places so I alternate fresh coconut with dry desiccated coconut which is available in almost every shop.

Sometimes I take that extra effort to fry the same masala's in larger quantities and store in the fridge and as and when required grind them to a smooth paste and use the same way.

KOTHU PAROTTA

A perfect Non-Veg Brunch party requires such treats. My freezer is stocked always with all types of non-veg delicacies.Dinner in my home is incomplete without a non-veg side dish.So on my Lazy Sundays, the only day I get off from my workplace I toss up all the leftovers and presto a fulfilling brunch to keep my family rocking for the whole day.(till I feel like cooking the next meal)

The making of Kerala parotta is time consuming so I make them prior and store in my freezer in air tight packets.

For more Kerala cuisine visit my blog:naskeralacuisine.blogspot.com

INGREDIENTS:

• 8 Kerala Parotta
• 2 eggs
• I onion finely chopped
• 1 pc chicken breast cooked
• ½ cup kheema(opt)cooked

POTATO CHILLI GARLIC

An evening snack or a cocktail snack, it goes well for all occasions. You can also make the potato masala and store in the freezer. as the desire for quick snacks erupt just grab these lovely potato balls dip them in the batter and fry.The best snack I have come across to keep my children happy and filled throughout the party.

INGREDIENTS:

• 4 potatoes boiled and peeled
• 1 garlic peeled and sliced finely
• 3 tsp chilli flakes

MY FIRST COOK BOOK

My first edition to the world of cooking was my recipe book which I named as "FIESTA".

I sold almost 100 copies and still on line for sale.I always wondered what it would be like having your own recipe book as I read through the recipes of other authors.


From the publishing house to stores read on in my pages of "Home made Products."

NAWABI MUTTON BIRIYANI

I have to admit the fact that every nerve in my body thinks of food and this addiction was induced into me by my mom who herself is an excellent cook.
We have been having quite many affairs with food and when it comes to celebration there is no feast without the traditionally cooked Biriyani's. from my childhood I have seen the experties making this lovely dish in BIG vessels and in the end of the whole lengthy process they seal the edges of the vessel with some flour mixed with water, something like a glue and  after an hour or so they break open the seal and OH GOOD HEAVENS !!!!  the flavour just fills the air.Favourite of my family, traditionally cooked,handed over through generations....all that pain you take is mind bonglingly delicious when plated.