Saturday, November 5, 2011

Pomegranate Juice

Pomegranate – 1 No:
Water - ½ Cup
Sugar - To Taste

Take a ripe Pomegranate (actually its seeds are taken around I cup). Blend it together with water and sugar till it’s frothy. Cool it down.

Carrot Juice

Carrot - ¼ Kg
Milk - ¼ Liter
Sugar - As Required
Vanilla – 2 Tea Spoon

First of all wash the carrots, peel its skin and then cook it. Grind the carrots in a blender. Add boiled and cooled milk, sugar and vanilla (ice cream essence can also be used), now mix well. Store it in the fridge and serve once cold.

Milk Date Juice

Dates - 3-4
Milk - ½ Cup
Sugar - As Required

First of all remove the seeds from the dates and then soak them in 1 tablespoon of water for 2-3 hours. If the outer skin of dates are hard remove it. In a blender, add the milk, dates and sugar, blend well. Serve chilled. Try to avoid usage of Ice or cold water as it dilutes this juice and taste changes drastically.

Ghee Rice /Neychoru

Basmati Rice - 2 Cup
Ghee - ½ Cup
Onion - 1 No:
Garlic – 3 Clove
Cardamom - 4 No:
Cinnamon Stick -1 Piece
Salt - As Required

Heat ghee in a pan and sauté it with onions. To this add cardamom, clove, cinnamon stick and sauté it well. Add rice and onion with 4 cups of water and salt. Close the lid and boil it for some time until it is done.

Friday, November 4, 2011

Egg Fried Rice

Biryani Rice - 1 kg
Green peas - ½ Kg
Carrot - ½ Kg
Onion - ½ Kg
Beans - ½ Kg
Tomato - ½ Kg
Dalda - ½ Kg
Potato – ¼ Kg
Egg - 4 No:
Capsicum - 100 Gram
Celery - 20 Gram
Soya Sauce - ½ Tea Spoon
Chili Sauce - ½ Tea Spoon
Cinnamon -100 Gram
Clove -100 Gram
Cardamom -100 Gram
Pepper Powder -100 Gram
Salt - As Required

            Beat the Egg and pour it to a heated non stick pan. Cook the eggs, stirring continuously, until they are lightly scrambled. Boil the rice in water with salt. Drain the excess water and cool it completely. Heat the dalda in a pan. Sauté the vegetables, with onion, masala powder (Which is a combination of cinnamon, clove, cardamom, pepper powder)and green peas(half boiled and drained). To this add rice, scrambled eggs, soya sauce, chili sauce and mix it well. Sprinkle it with fried onions. Egg fried rice is ready to serve

Pazham Pori (Banana Fry)

Ripe Kerala Bananas - 7 No:
Maida - 1 cup
 Rice Flour - 1 Table Spoon
 Sugar- 1 Tea Spoon
Sal - 1 Tea Spoon
Baking soda - a small pinch
Water - ¼  Cup
                                                                                Cooking Oil - 1 Cup    

Peel and cut the bananas into two sections, and then cut into thin slices lengthwise (Which is an optional case do this if u want your banana fry thin / if u have lesser number of banana’s). Mix the remaining ingredients together and add water. Make it into a smooth batter, but not too watery. Heat the oil in a frying pan. Take each banana slice and dip it in the batter, then carefully slide it into the heated oil. You can place 2-4 slices in the pan, one after another, without them touching each other. Cook them in medium fire until they turn golden brown. Both sides had to turn in to the same color. After a deep fry, remove them from the oil and strain them on paper plates. The hot Banana Fry(Pazham pori) is ready to serve