Lemon tea

LEMON TEA

INGREDIENTS 
Water              - 3 cups
Tea powder    - 1 tsp

Sugar               - 3 tsp

Lemon             - 1.5

Mint                 - 9 to 10 leaves

METHODS 

1.Take the pan and add water and tea powder. Allow it to boil. Then add sugar and mix it.

2. Drain the tea in a cup. And squeeze 1/2 the lemon in each cup and add 2 to 3 mint leaves.

3. Let it rest for 2 minutes to observe the lemon and mint flavour. Now have it.. Hot lemon tea is ready to drink.

 

Bhaji (pavbhajimasala)|Ferdin's kitchen

BHAJI
INGREDIENTS
Green gram              : 1 cup
Onion                         : 3
Tomato                       : 4
Potato                         : 2
Chilly                          : 1
Fennel seeds             : 1 tsp
Corriander powder : 2 tsp
Turmeric powder    : 1 tsp
Chilly powder           :2 tsp
Garam masala          : 1 tsp
Ginger garlic             : 1 tsp
Curry leaves              : 10 to 12
Corriander leaves    : few
Salt                              : as required
Oil                                : 2 tbsp

METHODS
1. Pressure cook the green grams for 3 whistles and keep a side.
2. Finely chop the onion, potato and tomato and keep it seperately..
3. Now heat the kada with oil. Add fennel seeds for tempering. Then add ginger garlic paste and saute till the raw smell dispers.
4. Now add onion and saute till golden brown. Then add curry leaves, chilly, tomato and saute till the tomato gets watery.
5. Add potato, salt and few water, cover and cook in medium flame for 7 mins.
6. Now add turmeric powder, chilly powder, corriander powder, garam masala and give a complete mix.. allow it to cook for few minutes..
7. When the potato begins to mash add the boiled green grams and mix well.. mash every thing coarsely..
8. Check for salt and add few drops of coconut oil(optional) .. finally Garnish with corriander leaves..
9. Pav bhaji masala is ready to serve.. happy eating.. support ferdin's kitchen 🙂

Ivy-gourd|kovakkai|coccinia|tindora semigravy

Ivy-gourd/kovakkai/tindora/coccinia semigravy
INGREDIENTS
Ivy-gourd                - 1/2 kg
Onion                       - 1 big
Tomato                    - 2 big ( for sour)
Curry leaves           - few
Urad dal                  - 3 tsps
Oil                            - as required
Turmeric powder - 1/2 tsp
Chilly powder        - 3.5 tsp
Cumin powder       - 1/2 tsp
Rice flour                - 1.5 tsp
Salt                           - as required

METHODS
1. Clean and cut the ivy-gourd into straight long slices. At the same time chop the onion and tomatos and keep a side.
2. Now heat the kada with oil. Add the sliced ivy-gourd and onion with few salt along and saute it for 2 minutes.
3. Add few water to the veggies.. cover and cook in medium flame for few minutes. ( Till it cooked well)
4. Now take another kada and heat with oil.. temper with urad dal and curry leaves. Then add tomatoes and saute till it gets watery.
5. Add turmeric powder, chilly powder, cumin powder, rice flour, few salt and stir it.
6. When the raw smell vanishes, the flavour of urad dal appears as a perfect essence for that mixture..
7. Add 1/4 cup of water, and the cooked veggies with the mixture and give a complete mix..
8. Stir it gently and cook for few minutes so that the ivy-gourd absorb the urad dal and tomato flavours..
9. Stir it side by side so that it cooks faster.. when the semi gravy consistency reaches switch of the flame..
10. Ivy-gourd semi gravy ready to serve along with chapattis, rice, nans etc..

(Note: since we are adding rice flour for maintaining consistency don't add the flour too much.. Cook carefully to avoid lumps and burnings..)

Happy and healthy eating 😊 keep supporting Ferdin's kitchen 🙂

Lemon rice

LEMON RICE
INGREDIENTS
Boiled rice                    - 1 cup
Lemon                           - 1 medium
Garlic                             - 3 cloves
Urad dal                        - 1 tsp
Mustard seed               - few
Onion                             - 1/2
Curry leaves                 - few
Turmeric powder        - 1/4 tsp
Cumin powder             - 1/4 tsp
G.chilly                           - 1
Oil                                   - 2 tsps
Salt                                 - as required

METHODS
1. Heat a kada with oil.
2. Temper the following items one by one.. add mustard seeds, urad dal, curry leaves, chilly, garlic..
3. Add onions and saute till it becomes transparent.. then add cumin powder, turmeric powder, salt and saute for 30 secs..
4. Now add the rice and mix well.. finely extract lemon juice and add it to the rice and stir it.. give a complete mix.. check for salt.. lemon rice is ready.. happy eating :)

Note: I have used boiled channas while adding boiled rice.. the taste never changes.. while preparing for kids you can add channas, fried ground nuts, cashews etc.. so that we can show difference in varieties.. and in looks.. the appearance and the presentation attracts them to eat more.. since these items are healthy and good.. give a try.. have a healthy and happy eating :)

Tomato chutney (kanagu chutney)

TOMATO CHUTNEY (KANAGU CHUTNEY)

INGREDIENTS
Tomato               - 5
Garlic                  - 3 cloves
Urad dal             - 3 tsps
Moong dal          - 1 tsp
Salt                      - as required
Oil                        - 1 tbsp
Chilly powder    - 1.5 tsp

METHODS
1. Clean and cut the tomatoes and garlic.
2. Heat the kada with oil. Add garlic, urad dal and moong dal and saute till it become golden brown.
3. Add tomatoes and saute for minutes.. saute till the tomatoes become watery.. add few salt so that the process will be somewhat faster..
4. Add the chilly powder and keep stirring without burning. Check for salt, when the raw smell of chilly powder vanishes switch of the flames.
5. Leave the mixture to cool.. now grid it to a fine paste.. chutney is ready.. happy eating.


Most of you think that this is just a tomato chutney.. then why were you named it as kanagu chutney??.. yes, i too have a story here for you.. one day i was preparing a chutney.. while preparing i was thinking is there any formula to prepare any chutneys or gravies.. then why we are preparing the items in the same way, same tastes, why don't we give a different try?? Usually i won't prepare tomato chutney in this taste.. would add some spices, flavours, certain quantity and certain formula.. but here i have given a different try.. while i was cooking my kiddo entered the kitchen and he asked mamma what are you doing.. i replied him chutney.. he asked chutney a?? Innaikuma?? His face looks dull.. 'coz for every mamma making chutney is the very easy thing.. i said i have tried a new thing babe.. taste and tell me.. he said chutney la enna different? And oruvaliya tried and said mamma it's awesome.. kaaramalaam illa.. namma ithukku kanagu chutney nu name vaikalaam..  i asked him y pa?? It's just a tomato chutney la.. he said amma.. ellaa chutney kum orae name na how you will differentiate?? See the colour of the chutney looks like a kanakambaram flower so we can name this as kanagu chutney.. yes, this chutney was named by my champ.. give a try.. feedbacks welcomed.. :) keep supporting Ferdin's kitchen :)

Pachamilaga thogaiyal/green chilly chutney

PACHAMILAGA THOGAIYAL
INGREDIENTS
Green chilly - 10
Garlic            - 4 cloves big
Salt                - as required
METHODS
1. Wash the green chillies and put it in the mixer. Add garlic and salt along with it.
2. Grind coursely. Pachamilaga thogayal is ready. A simple recipe which is the best combination with boiled tapioca/maravalli kizhangu.

Note: instead of grinding in a mixer mash the ingredients using mortar pestle (idikallu) the thogayal will be more tastier.

Egg curry

EGG CURRY
INGREDIENTS
Egg                              - 8
Onion                         - 4
Tomato                       - 4
Chilli                           - 1
Curry leaves.             - few
Cloves                         - 8 nos.
Cardamom                 - 6 nos.
Star anise                   - 1
Ginger                         - 1.5 inch
Garlic                          - 15 cloves(1 full)
Turmeric powder     - 2 tsps
Chilly powder            - 2.5 tsps
Cumin powder           - 1.5 tsp
Garam masala            - 1 tsp
Pepper                         - 1/4 tsp
Coconut oil                 - required
Salt                               - as required
Mustard(optional)    - for tempering

METHODS
1. Boil the eggs and remove the shells.
Then cut the eggs four sides slightly without breaking..
2. Now heat the kada with oil. Add 3 cardamom, star anise, and 5 cloves and saute it.
3. Then add 1tsp turmeric powder, 1tsp chilly powder, 1/2 tsp cumin powder, salt and eggs.. saute them for few minutes so that the eggs observe masala.
4. Now take the eggs seperately in a bowl. Now in the same kada add oil.
5. Temper mustard seeds.. then add the remaining cloves and cardamom.
Then add minced ginger garlic and saute well till the raw smell dispers.
6. Now add onions, chilly, curry leaves and saute till the onions becomes transparent.. then add tomatoes and cook till it gets watery look..
7. Now add the remaining turmeric powder, chilly powder and cumin powder, garam masala and saute for two minutes.
8. Add 1/4 cup of water and leave it to boil. Then add the masala toasted eggs in the curry check for salt.
9. Cook for 3 mins in medium flame.. give a complete mix.. so that the gravy will enhance the egg flavour.
10. Add pepper powder and stir it. Garnish with corriander leaves and ready serve with aapam, chapathi.
Happy eating :)

Keera kootu

KEERA KOOTU
INGREDIENTS
Keera(spinach)      - 1 bunch
Garlic                       - 3 cloves
Tomato                    - 1
Onion                       - 1
Hing                         - 1 pinch
Turmeric powder  - 1/4 tsp
Cumin powder       - 1/4 tsp
Chilly powder        - 1/2 tsp
Salt                           - as required
Oil                             -  3 tsps
Curry leaves           - 5 to 6. (Optional)

METHODS
1. Clean the spinach and keep aside,
Chop the onion and tomato and put it in a bowl, and shred the garlic.
2. Now heat the kada with oil, add garlic, curry leaves, onion and tomato and saute well.
3. When the onion and tomato gets loosen add spinach and saute for minutes.. the bulk of spinach will be reduced while sauting..
4. Now add salt, turmeric powder, cumin powder, chilly powder, hing one by one and mix it..
5. Keep the stove in low flame and cook for 7 minutes with out burning.
6. Stir it and switch off flames.. happy serving..

Mutton Chukka

MUTTON CHUKKA
INGREDIENTS
Mutton                                - 1 kg
Onions                                - 5 nos.
Tomato                               - 3 nos.
Curry leaves                      - 15 nos.
Ginger garlic paste           - 3 tsps
Mint leaves                        - 6 nos.
Corriander leaves             - 1 hand full
Mutton masala                  - 3 tsps
Turmeric powder             - 1.5 tsp
Chilly powder                    - 2 tsps
Pepper powder                  - 1.5  tsp
Corriander powder           - 1.5 tsp
Cardamom                          - 3 nos
Cinnamon                           - 1 no
Cloves                                  - 3 nos.
Salt                                       - to taste
Oil                                        - required

METHODS
1. Heat the pressure cooker with oil. Add cardamom, cinnamon, cloves, onions and saute well till the onions becomes transparent.
2. Then add turmeric powder and Ginger garlic paste and saute till the raw smell vanish.
3. Now add the cleaned mutton, salt and pressure cook for 6 whistles in medium flame. Water amount to the required consistency.. here i have used water 1 inch above the mutton level.
4. Let the process continues one side.. at the same time heat the kada with little oil. Add tomatoes and saute well.. don't add water.. let the tomato cooks and mash automatically..
5. Add curry leaves, mutton masala, mint leaves and saute well.. the mutton masala should not burn while cooking..
6. Add chilly powder, corriander powder and saute till the raw smell dispers. Be careful since we are cooking without water inorder to avoid burning.
7. Now add the pressure cooked mutton along with the cooking masal in the kada.
Let the mutton cooks till the existing water evaporates.
8. Finally check for salt and add pepper powder and corriander leaves and stir well. A spicy mutton chukka/pepper mutton is ready to serve.

(Tips: when you feels the mutton is too harder or it takes more time to cook, add some cabbage(1 hand full chopped) along with the mutton while pressure cooking.. so that your mutton will be super soft)

FOR BACHELOR COOKING
1. Heat the pressure cooker with oil.
Add onions, turmeric powder, ginger garlic paste and saute well till the raw smell vanish and the onions become soft.
2. Add tomatoes, mint leaves, curry leaves, corriander leaves and saute till the tomatoes mash up.
3. Now add cleaned mutton, salt and saute for few minutes. You can see water seperates from mutton. At that time add mutton masala and stir well.
4. Add few cabbages along with the mutton and pressure cook for 7 Whistles. Add water to about one inch above the mutton level while pressure cooking.
5. Release the whistle and add pepper powder, check for salt and cook till the water evaporates. Now the dry mutton chukka is ready to serve. Happy eating :)

Onion chutney

ONION CHUTNEY
INGREDIENTS
Onions                    - 5 medium sized
Garlic                      - 6 cloves
Tamarind               - 1 lemon sized
Chilly powder       - 4 tsps
Turmeric powder - 1/2 tsp
Cumin powder      - a pinch(for flavour)
Oil                            - 2 tbsp
Salt                          - to taste

METHODS
1. Clean and chop the onions and keep a side.
2. Heat the kada with oil. Add garlic and saute well.
3. Then add onions,cumin powder and tamarind and saute till the onions become transparent. Add salt as required so that the onions will be cooked faster.
4. Add turmeric powder and then add chilly powder and saute well without burning the chilly powder.. saute till the oil seperate from the onions.
4. Now your ingredients are ready for chutney.. Let the sauted items cool for few minutes.
5. Grind it into a fine paste. A spicy tasty onion chutney is ready to serve.. (you can store it in refrigerator for 2 days.)

Bread Halwa

BREAD HALWA:
INGREDIENTS:
Bread                  : 20 slices
Sugar                  : 1 cup
Cardamom        : 4
Cloves                 : 2
Ghee                    : 1/2 cup
Rice flour           : 1 tsp
Cucumber seeds: 3 tsps(optional)
Cashews             : 20 nos.
Almonds             : For seasoning
Rose essence      : 2 drops(optional)

METHODS:
1. Heat a flat pan with 2tsp ghee. Take the bread slices and make it to a small pieces and saute to golden brown without burning it in the ghee.. then keep aside.
2. Now take a pan,add 1/4 cup of water and add sugar. Make a sugar syrup. Along with add crushed cardamom and cloves so that it flavours good..
3. When the sugar syrup is ready add the sauted bread and mix well..
4. By the side roast the cashews, almonds, cucumber seeds and rice flour in the ghee and keep a side..
5.. Now add the remaining ghee in every 1 min to the bread and mix well.. the flame should be in medium..
6. When you added the complete ghee add rose essence and give a single mix.
7. Finally mix all the roasted nuts and stuffs with the halwa.
8. Season with few crushed almonds.. now you are done with the Bread Halwa with fabulous consistency, flavours and taste. Happy eating 😊

Sweet green gram(toddler's special)

SWEET GREEN GRAM
INGREDIENTS:
Green gram        : 1 cup
Palm jaggery      : 1
Cardamom         : 3 nos.
Salt                       :  1/4 tsp
Grated Coconut : 1/4 cup
Ghee                    : 1 tsp
Cashews              : 5 to 6 nos.

METHOD:
1. Wash the green grams and add salt with it. Add 2cups of water to Pressure cook.
2. Now pressure cook the green grams to about 3 whistles.
3. At the same time extract the plam jaggery syrup and drain it.. so that the dust particles from the jaggery will be removed.
4. Add the cardamom and cooked green grams in the jaggery syrup and cook for 5 mins.
5. Now cool and take the cooked items in a mixer and add the grated coconut. Give a single grate for partly coarse.. for toddlers can make it to a complete paste..
6. Now the sweet is ready.. serve sweet with ghee and roasted cashews.

FRIED RICE (HOMEMADE)

 

FRIED RICE

INGREDIENTS
Baasmathi rice         : 1 cup
Carrot                        : 1
Beans                         : 5-6 nos.
Chilli                          : 1
Ginger garlic paste : 1.5 tsps
Butter                        : 3 tbsp
Salt                             : as required
Water                         : 2 cups
Cashews                    : 10 nos.
Dried grapes             : 10 nos.
Cinnamon                 : 1

Cardamom                : 1

Cloves                        : 1

METHODS
1. Clean and soak the rice for 20 minutes in the  ratio 1:2 of water

2. Chop the veggies evenly as per your wish.. Chopping lengthy is better.
3. Heat the pan with 1.5 tbsp of butter. Add Cardamom, cloves,Cinnamon and saute slightly.
4. Add the chopped veggies one by one and add chillies finally. Cook the veggies for some times and add ginger garlic paste.
5. Saute till raw smell disperse. Then add rice and salt.
6. Add the water which you have used for soaking the rice.. no need to add excess water since the rise is soaked well.. 
7. Pressure cook the rice for 1 whistle. And switch off the flames..
8. Add the remaining 1.5 tbsp of butter in a pan and roast the Cashews and dried grapes and garnish the rice.. Sprinkle the butter above the rice that remains after roasting nuts.. Happy appetite.. Keep supporting *Ferdin'skitchen*

Sukku coffee

SUKKU COFFEE
INGREDIENTS:(To prepare coffee powder)
Dried ginger(sukku) -100 gms
Corriander seeds      - 150 gms
Pepper corns             - 1 hand full
Cardamom                 - 3 pieces
Cumin seeds              - 2 tsps
Indian long pepper  - 2 small pieces (optional)

METHODS:
1. Grind the above mentioned ingredients to a fine power.
2. Store it in a well drained jar for future use.

INGREDIENTS: (To prepare sukku coffee)
Sukku coffee powder -2 tsps
Palm jaggery                -1 medium sized
Water                             -6 cups

METHODS:
1. Heat the pan with water.
2. Add palm jaggery and dissolve completely.
3. Add 2tsps of sukku coffee powder and allow it to boil. The complete process will take to about 15 to 20 mins.
4.Drain the coffee and hot serve.. A best refreshing coffee for head aches, cold and cough..

Tips: Those who feels hard to drink coffee without milk can add little milk along with this coffee. It will be quite tastier... A traditional sukku malli/sukku coffee.. never late.. better to have this coffee as a remedy instead of medicines.. happy drinking coffee ☕