Bengali sweet...Sandesh..

8 cups Milk

 1/2 cup Sugar

  2 Seeds crushed Cardamom

 1 Lemon or Vinegar to make paneer..

Directions

Boil the milk , reduce heat and pour the lime juice or vinegar all over it. Milk will curdle, stir till milk is fully curdled.

 Pour the curdled milk over a muslin cloth.wash well .. Drain out water completely. Squeeze to remove any excess water and hang

In  large plate and knead the paneer well..add cardamom pwd..

 Heat a non stick pan in medium heat and add the paneer and sugar. Stir continuously pressing with a heavy spoon for about 6 to 8 minutes.

Pour in a large plate, cool and mix till smooth. Take a small amount of paneer mixture and either with the help of hand  make sandesh of desired shape.

You can add any dry fruits...pista,almond,raisin, i added cranberry..

yummo!!!

Umita Unni

umis Recipes ...Chicken Ularthiyathu ...Chicken Roast..kerala style...

Ingredients

2 lbs chicken cut into small cubes
11tbsp thinly sliced garlic pieces
1 tbsp thinly sliced ginger pieces
1 tbsp vinegar
1/2 cup thinly sliced Freshcoconut pieces
2 thinly sliced onions
lots of curry leaves
2 tbsp oil
Salt per taste
1/4 turmeric pwd
1/2 chilli pwd

To roast and grind into pwd..

2 tbsp coriander pwd
3 dry red chillies
1 tsp black peppercorns
1/2 tbsp fennel seeds
2 cloves
2 cardamom pods
1″ cinnamon


Method

Heat a skillet and dry roast the ingredients .Grind these to a smooth powder.

Boil Chicken with spice powder, garlic, ginger, and vinegar and mix well.

In a frying pan, heat the oil and add the onions and curry leaves. Add salt to taste and saute the onions.n fry the coconut pieces to brown

Stir in the cooked chicken mixture to the pan, and saute on medium heat for about 15-20 minutes till it is completely dry.

Serve with some Rice or chappati..or kerala paratha....

USe coconut oil for better flavour...kerala dishes normally made with coconut oil...

this recipe can be used for beef preparation too..as i dont cook beef ..i tried the same in chicken...


Enjoy!!!

yummo

Happy cooking..
umita

KAra sev...Namkeen Sev

1 cup Bengalgram flour
1/2 cup rice flour
Salt to taste
Oil to fry
1/2 tsp chilly pwd
1 tsp Ajwain , Carom seeds
2 tbsp oil


Mix the flours, chilli pwd,ajwain , oil and salt well with water to make a dough.

Heat oil and using the kara sev making machine(This plate has big holes so that the dough slips down into the oil as long sev)

When it starts turning golden brown, remove to a tissue paper to remove excess oil.


Enjoy
umita

Brinjal Masala..

Small Brinjals - 5 to 6..

Onions 1 no cut into pieces

garlic diced 1/2 tsp

mustard 1/2 tsp

onion seeds 1/2tsp (KAlonji)

Corainder pwd 2tsp

chilli pwd 1/2 tsp

turmeric 1/2 tsp

corainder leaf few to decorate

oil 2 tsp

method : SLit the brinjals on the top n make a masala paste from corainder chilli pwd and turmeric ..Fill the slit brinjals with the masala paste....heat oil add mustard seeds, onion seeds when crackle add onions garlic .. and brinjal and cook until tender... add the Brinjals n cover n cook until done... can add little water ..GArnish with coriander leaf..

Enjoy with rotis n Rice .....

umita..

Potato Bonda...Aloo BondaVada pav.. Aloo bonda..Indian burger...

Potato 4
Turmeric 1/2tsp
Green chillies 3
Salt As needed
Coriander lf

For Outer covering
Besan flour 1/4 cup
Turmeric 2 pinches
Redchilli pwd
Salt as needed

To Temper

Oil 1 tsp
Mustard 1/2 tsp
Asafoetida 1/8 tsp


Method :
Pressure cook potatoes,peel off the skin and mash it.Chop green chillies finely. Heat oil in a pan and season with the items given under the “To temper” table.Add green chillies, turmeric, salt and give it a fry. Add the mashed potato and mix well. Stir fry for two minutes.

Cool down and make into 6 balls.Make a batter with gram flour,turmeric, chilly pwd and salt,adding little water.

Heat pan or kadai with oil for deep frying. Coat the potato balls with the besan batter and fry them until golden brown in all the sides.

Drain in paper towel.

serve with tomato sauce...

Enjoy!!!

Umita...

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Home made chicken strips..


2 boneless skinless chicken breast halves
1 egg, beaten with 1 tsp milk
1/2 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder
oil for frying the strips..

Method:


Cut chicken breasts into thin strips, about one inch wide.

Mix all purpose flour with chilli pwd, pepper n salt

Dip chicken pieces into egg mixture, then coat in all purpose mixture. n deep fry the chicken strips until golden brown...

Dip into favorite sauce,

Enjoy

umita

Spinach pakoda..

Spinach (Palak) - few as required...i took a handful..
Gram flour (Besan) - 1/2 cup
Green chilies - 2
Salt - To taste
Ginger cut into pieces. ..1 tsp
Red Chili Powder - 1 tsp
oil for deep fry

Method:

Wash and cut spinach. mix greenchilli ginger n salt n spinach in a bowl..
add gram flour, red chilli powder n mix well.. Make a smooth paste.
Heat oil in a pan. Put small balls of batter into hot oil fry spinach.
Pakodas till golden brown in color Ready to serve your spinach pakodas.
Serve hot with tomato sauce. n hot Indian ginger chai...

Enjoy!!
umita

Chilly Paneer...


50 gms Paneer
2 tsp Salt
1 tsp Garlic minced
1 Chopped Onions into cubes
1 Greencapsicum cut into cubes..or green capsicum
1 tbsp Soya Sauce
1 tsp or more REd chilly paste..
Garam masala 1/2 tsp
turneric 1/2 tsp

Method chilly paneer:

Cut the paner into cubes.Heat a pan add garlic, onions capsicum n cook until soft.. salt, soya sauce, turmeric , garam masala and the shallow fried paneer cubes. then add redchilly pasteMix well, and garnish the chilli paneer with finely cut spring onions and coriander.


serve with chinese noodles.. or even with roti...or fried rice


ENJOY


Umita

Thai Chicken Curry

Ingredients for

Thai red chicken curry (for four people):

1 lb chicken skinless, boneless chicken (in bite sized pieces)
1 cup Coconut milk
redcapsicum 1
turmeric 1/2 tsp
corainder pwd 1/2 tsp
chilli pwd 1/2 tsp opt....u can use chillipaste

For paste
shallots   4
ginger  small piece
garlic   3
lemon grass 1
soyasauce 1tsp
chilli paste  1/2 tsp
tomato..1

make a paste of the above..

Handful of Thai Sweet Basil
2  Red Chillies
lime to decorate



Cooking Time: 30 minutes to 1 hour.

Method:

Cut the chicken up into small bite size pieces .Heat a pan add oil and the paste fry well until raw smell goes...add the  1/2 cup coconut milk n chicken salt   add turmeric n corainder pwd..

Add the remaining coconut milk. Season with  and salt and bring back to a boil.add red capsicum n boil until they cook..

Garnish with Thai basil and chopped Thai red chilli. Serve with lots of fragrant Thai jasmine rice.



yummo!!!!..

Note   ;  I love Thai food...so gave it a try...n tasted gud..

u can reduce amt of coconut milk as u require thin or thick...

can add any veges   beans..snowpeas  brnjal babycorn..n make  a vege thai curry instead..

i didnt use fish sauce as i dont take seafood..if u have can use it..



Enjoy

umita