FOODIEMANIA

Falooda, is a very delicious & yummy cold dessert popular in the Indian subcontinent. Traditionally it is made from mixing rose syrup, vermicelli, sweet basil seeds, pieces of jelly with milk, tutti frutti & dry fruits like badam, cashews, pista etc. often topped off with a scoop of ice cream. Ingredients: Vermicelli - 1/2 cup Rooh Afza - 3 tbsp Subja seeds ( basil seeds) - 1 tsp Mixed fruits of choice (I used mango, Apple, Grapes) Vanilla Ice cream - 4-5 scoops Tutti frutti - 2-3 tbsp Cashew nuts chopped -2 tbsp Raisins - 2 tbsp Method of Preparation: Keep two tall falooda glasses in the fridge to chill.... Cook the vermicelli with a little milk and sugar to taste. Keep it aside to cool.... Soak the tukmaria seeds in 1/2 cup water and leave undisturbed for 10 minutes. During this time the small black seeds will swell up and look like small gelatinous balls with a black dot in the center. Keep the ice cream out 10 minutes before assembling. When

Kappalandi mittai / Peanut Candy..... which many of you might have tasted during your school days,college days and as hostelers. It will bring back your childhood memories. Everyone love to munch it while relaxing in front of TV or reading a book.... Most of the shops be it a supermarket or local grocery shop has kappalandi mittai (peanut candy).... This is every malayali's favorite snack.....from a very long time. Ingredients: Roasted and skinned peanuts - 1 1/2 cups Jaggery - 1 cup Ghee (or butter) - For greasing the tray Water - 1/4 cup Method of Preparation: Roast the Peanuts on medium heat till toasted and slightly brown in color Keep stirring throughout the process Let it cool down & when the peanuts are completely cooled.....remove their skin. Crush them very lightly In a deep pan on medium heat, melt Jaggery in 1/4 cup Water and strain two  times to get rid of the impurities Pour it back into the pan and boil it

Ingredients: King fish - 1/2kg Small onion - 10 Green chilly - 3 Whole pepper - 2tbsp Turmeric powder - 1/2tsp Garlic- 4 Water- 1cup Cambogia (kudam puli) - 2 small piece Thick coconut milk - 3/4 cup Salt - To taste Curry Leaves Method of Preparation:  Crush 2-6 ingredients well.Don't make paste. In a bowl coat fish with the crushed masala. Keep it aside for just 15minutes. Heat a vessel, cook fish with masala by adding 1cup water, salt & cambodge in low flame. After fthe fish is done & curry becomes enough thick add coconut milk & curry leaves. Boil it for another 5minutes & remove from the flame

The Garlic flower bread is soft and fluffy, savory and delicious. It is great to serve with soup or just enjoy plain. With the right mix of flavors, Garlic Flower Bread has always been everyone's favorite. It is the appropriate option to prepare when you have a get together or party at home. Ingredients: For the Dough: All-purpose flour - 2 1/2 cups Granulated sugar - 3 tbsp Fine salt - 1/2 tsp Dry yeast - 1 tbsp Warm milk - 3/4 cup  Egg - 1 large (beaten). Keep 2 tbsp for later use. Butter - 3 tbsp (at room temperature) Extra flour as needed For the Garlic Butter :  Butter - 1 cup (soft at room temperature (not melted)) Salt - 1 tsp Fresh Parsley leaves (finely chopped ) - 1 cup you can also use dried parsley leaves Garlic powder / minced garlic - 1 tsp Put butter, salt, parsley in a small bowl, mix until combined.  Add garlic powder/minced garlic into the mix and continue mixing until well blended.  Keep in the fridge until ready to use. Prepar

Ingredients: For the Dough: All purpose flour - 4 cups Instant yeast - 1 tbsp Salt - 1 tsp Oil - 4 tbsp Egg - 1 (plus one for glazing) Sugar - 1 tsp For Chicken Filling : Minced chicken - 250 g  Onions (finely chopped) - 2 small Ginger (chopped) - 1tsp Garlic (chopped) - 1 tsp Salt - 1 tsp. Black pepper - 1 tsp Red chilli flakes - 1 tbsp Green chilies (chopped) - 3 Chilli sauce - 1 tsp Oil - 2 tbsp Method of Preparation: Preparation of Dough : In a bowl mix together flour, salt, sugar, instant yeast, Oil and 1 egg. Knead to a medium soft dough with slightly warm water, leave to rise for 1 hour. Preparation of filling : Heat 2 tbsp oil, add chopped onion & saute till it becomes translucent. Add chopped green chillies, ginger & garlic to the onion & saute well. Add black pepper powder, red chilli flakes & salt & mix well Add minced chicken to the above mixture & mix well. Then add chilli sauce

Snowball cookies is an easy holiday cookie that’s a favorite at Christmas time. These cookies are a perfect blend of flour, powdered sugar, butter, and ground nuts. After baking, they are rolled in powdered sugar while still hot, then coated again once the cookie has cooled. I usually like to chill the dough in the refrigerator for 45 minutes to help them stay nice and round. Ingredients: All purpose flour- 1 cup Butter-1/2 cup at room temp Powdered sugar-5 tbsp+1 cup Almonds crushed- 1/2 cup Cinnamon powder - 1/4 tsp Vanilla essence-3/4 tsp Salt a pinch Method of Preparation: Take butter & powdered sugar in a mixing bowl, mix & cream it very well. To this add vanilla essence and mix it. Now add flour, cinnamon powder and salt and mix till it resembles sand like in texture. Add crushed almonds and combine. Now wrap this in a cling wrap and refrigerate for 45 minutes. After 45 minutes preheat oven to 180 c and line a baking tray. Take the chilled dou

Ingredients: Oats - 3 cups Salt- to taste Coconut, grated - 4 tbsp Method of Preparation: Roast the oats in a pan until  you get the roasted aroma. Powder the oats in a blender. Sprinkle some salt and water and mix well and wet the mixture. It may form some lumps.... Add the whole lot in to a blender and pulse for two three times. Now you get a wet sand kind of oats puttu powder without any lumps. In puttu maker add grated coconut, followed by two hands full of wet oats powder then again layer with grated coconut then repeat the the oats powder layer and top with coconut. Likewise fill alternatively the whole cylinder of the puttu steamer. Close the cylinder and keep on top of boiling water in side the puttu vessel, steam for 5-7 minutes till the steam comes out from the lid of the cylinder.

Ingredients: Corn flour - 3 tbsp All purpose flour - 1 tbsp Egg - 1 Soy Sauce - 1 tsp Salt - 1/2 tsp Red food colour (optional) Other Ingredients: Chicken (boneless) - 1 kg (cut into cubes) Onion - 3 (cut into cubes) Green Chillies - 6 Garlic - 4 cloves Capsicum - 1 Corn flour - 1 tbsp Water - 1/2 cup Soy Sauce - 1 tsp Chillie Sauce - 1 tsp Salt - To taste Oil - As required Method of Preparation: Make a batter with the marinade ingredients Put chicken pieces into it & mix well Set aside for 1/2 to 1hr Heat Oil about 2 inches deep in a Fry pan Fry chicken Pieces till cooked Drain fried chicken on a paper towel When all the chicken pieces are fried, remove oil from the pan, letting about 2 tbsp remain in it.... In a small bowl mix together cornflour & water, keep aside..... To this hot oil, add Onion, Green Chillies, Garlic & Stir fry for 30 secs... Pour Soy Sauce& Chillie Sauce, mix well... Immediately add the corn flour

Ingredients: Jack fruit Seeds - 25 nos, washed and peeled quite well Grated coconut - 1 cup Water - 2 cups Jaggery - 200 gm melted in 100 ml water Ghee - 1 tbsp Cashews - 6-7 Raisins - 6-7 Method of Preparation: Pressure cook the jackfruit seeds in 1/2 to 3/4 cup water, just enough to cover them, till they become really soft. Switch off and allow the pressure to go by itself. Add the coconut and the remaining water into a mixer and blend well.  Strain through a sieve and reserve the coconut milk. Throw away the residue of the coconut. Melt the jaggery in water and allow it to cool. Drain the cooked jackfruit seeds into a thick saucepan and nicely mash it till it represents a pulpy mess.  Pour in the coconut milk and the melted jaggery and mix well. Switch on the flame and simmer for 10-15 minutes for the flavors to mingle in. Heat the ghee, fry the cashews and raisins. Pour into the payasam and serve Notes: The thickness of the Payasam will solely depe

Ingredients: Taro Root (Chembu) 1/2 kg Oil for frying Salt water: 1-2 tbsp Method of Preparation: Scrape of the skin of taro root and wash thoroughly. Slice each taro thinly. Heat oil in an iron kadai or heavy bottom pot. Once the oil is heated up, carefully place a handful of taro into the pot and fry for 1-2 minutes, flipping them halfway through to ensure even cooking and browning on both sides. when 3/4 done add in 1 tsp of salt water. Once the bubbling stops, fry for another minute and remove the fried chips into a paper towel. Fry the rest the same way. Store in airtight containers ****Using cast iron kadai will speed up the frying process. **** When the salt water is added to the hot oil; it will bubble and foam up, so please be a bit cautious when adding salt water.

Mutton Roast is a must have try recipe for all spicy lovers.. Here Mutton pieces cooked in freshly ground spices and sautéed with onions and coconut slices and slowly roasted to get dark brown color and gives it a rich and aromatic flavor. It goes well with Porotta, Appam or Rice. . Ingredients: Mutton - 1/2 Kg Onion - 2, Sliced Tomato - 1, finely chopped Bay leaf - 1, crushed Salt – to taste Coconut Oil - 2 tbsp Thin coconut slices - 2 tbsp To make a paste: Garlic - 4, cloves Ginger - 1 inch piece Curry Leaves - 2sprigs Green Chilly - 2 Shallots - 4 To marinate: Chilly Powder - 2 tsp Freshly Ground Black Pepper Powder – 1 tsp Coriander powder - 3tsp Turmeric Powder - 1/2tsp Fennel Powder - 1/2tsp Garam Masala - 2 1/2tsp Method of Preparation: Heat a pan and dry roast coriander powder, chilly powder, pepper powder,fennel powder and garam masala for 5 minutes. Turn of the flame and add turmeric powder. When it reaches room temperature, add

Ingredients: Chicken - 1 kg Ginger Paste - 1 tbsp Garlic Paste - 1 tbsp Chilly Powder - 1 1/2 tbsp Turmeric powder - 1/2 tsp Garam Masala - 1 tsp Corn Flour - 1 tbsp Rice powder - 1 tbsp Gram flour - 1 tbsp Egg -1 Salt - To taste Oil - As reqd Mustard - 1 tsp Onion - 1 (finely chopped) Green Chilly - 3 ( Cut into 2) Curry leaves - 1 sprig Chilly powder - 1/2 tsp   Method of Preparation: Take all the ingredients from 2 - 11 with chicken & Mix it very well .Marinate at least for 1 hr Heat oil in a pan, Fry the chicken pieces till its color turns to golden brown Take the remaining marinade & keep it aside Take another pan, Pour 3-4 tbsp oil (from the same oil which is used to fry the chicken pieces) Splutter Mustard seeds, Add chopped onion & green chillies & Saute well.... When the color of the onion changes to light brown..... add 1/2 tsp chilly powder & the remaining marinade... Saute well till it becomes Crispy 

Ingredients: Beef – 1 kg Potato - 1 Carrot – 1  Tomatoes – 4  Shallots/pearl onions – 200 grams Pepper Powder – 1 tsp Turmeric Powder – 1 tsp Salt – to taste Oil – 2 1/2 tbsp Coconut Milk – 1st -400ml    2nd - 100ml Green Chillies – 4  Curry Leaves – 5 sprigs For Masala Cloves – 4  Green Cardamom – 6  Cinnamon Stick – 1 1/2 inch stick Star anise – 1 Method of Preparation: Cut and clean Beef into cubes. Wash till water runs clear..... Drain. Peel and finely slice the Shallots. Finely slice Tomatoes and keep it aside. Peel, wash and cut Potato and Carrot into cubes. Heat 2 tbsp Oil in a non-stick pan., Add the masala ingredients, sauté for a minute. Add Shallots (keeping aside about 1 tbsp) and sauté till translucent, takes about 5 minutes. Add cubed Beef, Potato and Carrot along with, Turmeric, Salt and Pepper. Sauté till all sides are sealed, and lightly caramelized and browned for the Carrot and Potato, where-as the Beef turns pale. Now

It is a crunchy outside and soft inside; eggless, butterless & whole wheat cookies. It goes well with a cup of tea. These are not overly sweet & are perfectly crumbly. Kids will love the flavor. Ingredients: Vegetable Oil – 1/2 cup Sugar (Powdered) – 1 cup Wheat Flour – 2 cup Custard Powder – 1/2 cup Baking Powder – 1/2 tsp Baking Soda – 1/2 tsp Vanilla Essence – 1 tsp Milk – As needed Method of Preparation: Preheat oven to 180 degree C . Line a baking tray with parchment paper. Set this aside till use. Take wheat flour, custard powder, powdered sugar, baking soda, baking powder in a bowl and mix well. Add in oil and vanilla and mix well to form into a dough. If the dough is coming together and looks so dry then add a tbsp of milk and mix well. Once you have shaped the dough, form small balls & Press it slightly and arrange it in a baking tray. Bake it in oven for 15 to 17 mins. Remove it from oven and let it cool for 5 mins. Now remo

These easy oatmeal cookies are great with a glass of cold milk.. Chewy edges, soft centers & full of peanut butter flavor. Ingredients: Peanut butter - 1/2 cup Packed brown sugar - 1/2 cup Egg - 1 (large) Quick-cooking oats - 1 1/4 cups Baking powder - 1/2 tsp Method of Preparation: In a small bowl, cream peanut butter & brown sugar until fluffy. Beat in Egg. Add Oats & baking soda to the creamed mixture; Mix well. Drop by tablespoonfuls 2 inch apart onto the greased baking sheets; flatten slightly. Bake at 350°F for 6 - 8 minutes. Take out of the oven & keep it in the wire racks to cool. Store in airtight containers.

Choco Mango Popsicles is an another recipe which kids will love to try. It is an easy n refreshing one. Ripe Mango - 1 (medium) Cocoa Powder - 2 tsp Sugar - 5-6 tbsp (or according to your taste) Milk - 1 cup Method of preparation: Peel the skin of mangoes & cut them into slices Grind this along with sugar & 1/2 cup of milk & sugar. Whip up the cocoa powder with 1/2 cup of milk & sugar. Wash the moulds & keep them ready. Pour one layer of mango mixture to the moulds, then pour chocolate mixture to this. And again pour the mango & chocolate mixtures alternatively to all the moulds. Cover this with lids & Freeze this for 7-8 hours or overnight. Once done slowly run water over the moulds to take out the popsicles from mould properly.

Cabbage rice recipe is not spicy and the sweetness of the cabbage compliments the aroma of the spices as well the basmati rice It is a healthy and flavorful recipe.  It is a very easy to make recipe. You can use left over rice to make this recipe.  Cabbage Rice is one of the best recipe to add into the kids lunch box recipes. Ingredients:  Basmati Rice - 2 cups Oil - 5 tbsp Cinnamon Stick - 2 " piece Cloves - 2 Cardamom - 2 Onion - 1 (cut length wise) Coconut - 1 cup Cabbage (finely chopped) - 2cups Green peas - 3/4 cup (boiled/frozen) Garam Masala - 2 tsp Chilli powder - 1 tsp Turmeric Powder - 1/2 tsp Salt - to taste Hot water - 4 cups Green chillies - 5 Garlic - 6 cloves Ginger - 2 " piece Lemon juice - 2 tbsp Method of preparation: Wash & soak the rice for 30 minutes Grind ginger, garlic & green chillies to make a paste. Keep it aside. Heat oil in a pan & add cinnamon stick, cardamom & cloves. Saute well....

Beetroot cutlet is a delicious crimson colored patties prepared with beetroots, potatoes and few Indian spices It's natural bright color makes this dish attractive and perfect to add on to your party menu.  This beetroot cutlet is slightly crisp on the outside with the layer of breadcrumbs.  The combination of potato and beets makes the inside soft, juicy with an amazing flavor.  All in all it is an appetizer which will be a treat for your eyes as well as your tummy. It is a delicious vegetarian snack, which is a perfect bite for the kids.... Ingredients: Beetroot - 3  (grated) Potatoes - 2 Onions - 1 (chopped)  Garlic - 3 cloves (finely chopped) Ginger - 1/4 inch piece (finely chopped) Green chilly - 3-4 (finely chopped) Turmeric powder - 1/4 tsp Kashmiri chilli powder - 1 tsp Garam masala powder - 1 tsp Salt - to taste Bread crumbs - 1/2 cup Oil - for frying Egg - 1 (use only egg whites) Method of preparation: - Cook & mash the potatoes & k