French Fries

Ingredients

• Potatoes - 6 nos
• Oil for deep frying
• Salt to taste

Method

• Peel potatoes. Cut them into strips.
• Soak potatoes in ice cold water for 1 hr. Then drain the water and pat dry the potatoes.
• Sprinkle salt on potatoes.
• Deep fry them until the color of potatoes changes to golden.
• Serve with tomato sauce or chilly sauce.

Regards,

Lakshmi S Nair

Magic At Kitchen

Mango Shake

Ingredients

• Mango - 2 nos
• Milk, frozen - 1 pkt
• Sugar - 4-5 tbsp

Method

• Peel and cut the mangoes.
• In a blender, put all the ingredients and blend it until the mixture becomes smooth and soft.

Regards,

Lakshmi S Nair

Magic At Kitchen

Cinnamon Banana Shake

Ingredients

• Banana - 2 nos
• Cinnamon Powder - 1 tsp
• Vanilla Ice Cream - 2 scoops
• Milk - 1 cup
• Vanilla Essence - 1/2 teaspoon

Method

• In a blender combine the ice cream, milk, bananas, vanilla essence and cinnamon.
• Blend on high speed until smooth & frothy.
• Serve chill.

Regards,

Lakshmi S Nair

Magic At Kitchen

Apple Shake

Ingredients

• Apple - 2 nos
• Milk - 1 cup
• Vanilla Ice Cream (optional) - 1 scoop
• Sugar - 4-5 tbsp

Method

• Remove skin and seed from apple. Put all the ingredients in a blender.
• Blend till it becomes smooth.
• Serve chilled.

Note:

If you are not using vanilla ice cream, then the milk should be frozen.

Regards,

Lakshmi S Nair

Magic At Kitchen

Ela Ada

Ingredients

For Dough

• Rice Flour - 2 cups
• Warm Water - 1 cup
• Salt to taste
• Banana Leaf for wrapping

For Filling

• Grated Coconut - 2 cups
• Jaggery (melted and filtered) - 200 gm
• Cardamom Powder - 2 tsp

Method

• First we can make the dough. In a bowl mix rice flour and salt. To this add warm water and make a soft and smooth dough. Divide them into small ball shape.
• In an another bowl, mix melted jaggery, grated coconut and cardamom powder for the filling.
• Cut the banana leaf into small pieces. Place one ball of rice dough on the banana leaf and spread it evenly. Use your hands to spread the rice dough as thin as possible leaving a 1 cm margin on all sides. Dip fingers in water to avoid sticking.
• Place filling on one side of the spread dough.
• Fold the leaf and press the sides well.
• Steam it in the idly steamer for 10-12 minutes. Make sure that there is enough water in the steamer.
• Once the adas are cooked, peel of the leaf and have it.

Regards,

Lakshmi S Nair

Magic At Kitchen

Pazham Pori

Ingredients

• Banana (Nenthrapazham) - 3 nos
• All Purpose Flour (Maida) - 2 cup
• Rice Flour - 1 tbsp
• Turmeric Powder - a pinch
• Sugar - 3 - 4 tbsp
• Water to make batter
• Salt - a pinch
• Oil for deep frying

Method

• Peel the skin of bananas and cut them into 2 parts. Then cut each part into 3 pieces, lengthwise.
• Make the batter using maida, rice flour, turmeric powder, sugar, salt and water. The must be thick.
• Heat the oil in a pan.
• Dip the banana slices into the batter and fry on a medium flame. Fry till golden brown color.
• Drain excess oil on tissue.
• Now your crispy and tasty pazham pori is ready to serve.

Regards,

Lakshmi S Nair

Magic At Kitchen

Egg Fried Rice

Ingredients

• Basmati rice - 3 cups
• French beans,finely chopped - 3/4 cup
• Carrots,finely chopped - 3/4 cup
• Onions,finely chopped - 3/4 cup
• Cabbage,finely chopped - 3/4 cup
• Capsicum,finely chopped - 1/4 cup
• Spring onions,finely chopped - 2 nos
• Celery,finely chopped - 2 stalks
• Soyasauce - 1/2 tsp
• Refined oil - 3 tbsp
• Eggs - 4 nos
• Pepper Powder as required
• Sugar a pinch
• Salt to taste

Method

• Wash the rice properly with water to remove excess starch. Then soak them in water for about 10 minutes. Now cook them. After the rice is cooked,spread on a flat tray until cool.
• In a bowl, add eggs, salt and pepper and beat well. Scramble the egg.
• Now take a pan, add the oil, sauté the onions, then all the veggies and cook for 7-8 min. Then add the cooked rice and scrambled egg. Add a pinch of sugar, pepper and salt.
• Add soyasauce. Mix well and remove from flame.
• Serve hot.

Note:

You can make Egg Fried Rice without adding Beans, Carrot and Cabbage.

Regards,

Lakshmi S Nair
Magic At Kitchen

Gobi Manchurian

Ingredients

• Cauliflower- 1 medium size
• Oil for deep frying

For Batter

• Cornflour - 3 tbsp
• All purpose flour(maida) - 5 tbsp
• Sal t- 1/4 tsp
• Pepper Powder - 1/2 tsp
• Water as required

For the Sauce

• Oil - 2 tbsp
• Green Chillies - 2 nos
• Capsicum - 1
• Onion - 1
• Ginger, finely chopped - 1 tsp
• Garlic, finely chopped - 1 tsp
• Soya Sauce - 4 tsp
• Chilly Sauce - 2 tbsp
• Tomato Sauce - 2 tbsp
• Spring Onion for garnish
• Celery for garnish
• Water - 4 tbsp
• Corn Flour - 2 tsp
• Vinegar - 1 tsp
• Salt to taste

Method

• To make batter, add all-purpose flour, corn flour, salt, pepper powder and water to a small bowl. Mix until there are no lumps. The batter should not be too loose.
• Cut the cauliflower into small pieces.
• Boil the cauliflower pieces for 5 minutes. Then cool it.
• Coat cauliflower pieces well with batter and deep fry until the cauliflower becomes medium dark brown color.
• Now for the sauce, heat oil in a pan and add ginger, garlic, onion, green chilly. Sauté until the onion becomes transparent. Then add capsicum.
• Add tomato sauce and chilly sauce and cook until oil starts to separate from mixture.
• Mix cornflour with water and pour this into the pan.
• Add soya sauce, salt, vinegar and little pepper powder.
• Add the fried cauliflower and cook for another 2-3 minutes.
• Garnish with chopped spring onion and celery.

Regards,

Lakshmi S Nair

Magic At Kitchen

Paneer Butter Masala

Ingredients

• Paneer - 200 gms
• Onions - 2 nos
• Tomatoes - 2 nos
• Cashew nut Paste - 2 tsp
• Cloves - 3 nos
• Cinnamon - 1 stick
• Butter - 5 tsp
• Bay Leaf - 1
• Coriander Powder - 1tsp
• Cumin Powder - 1 tsp
• Ginger Garlic Paste - 1 tsp
• Garam Masala Powder - 1/2 tsp
• Yogurt - 3 tsp
• Chilly Powder - 1/4 tsp
• Oil - 2 tbsp
• Salt to taste
• Corriander Leaves for garnish

Method

• Grind the onions and tomatoes to a thick paste. Also grind cloves, cinnamon to fine powder.
• Now take a pan and add oil into it. When the oil gets heated add the paneer pieces.
• Lightly fry the paneer cubes until it becomes golden brown on all sides. Set the paneer pieces aside.
• Heat 3 tablespoon of butter in a heavy bottom pan. Add bay leaf, ginger garlic paste and onion paste and sauté until the onion puree changes its colour to light brown.
• Then add tomato paste and simmer for 5 minutes.
• Add cahew nut paste, corriander powder, cumin powder, chilly powder, garam masala powder, salt, cinnamon-cloves powder and extra butter. Saute for 7-8 minutes.
• Add yogurt and stir until gravy becomes thick.
• Then add fried paneer cubes.
• Garnish with chopped corriander leaves. You can also garnish the curry with fresh cream.
• Now Paneer Butter Masala is ready

Regards,

Lakshmi S Nair

Magic At Kitchen

Chilly Chicken

Ingredients

For Batter

• Chicken - 500gm
• All purpose flour(maida) - 3/4 cup
• Cornflour - 3/4 cup
• Water - 3/4 cup
• Soda Bicarbonate - 1/4 tsp
• Egg - 1
• Salt to taste

For Chilly Sauce

• Oil - 2 tbsp
• Dried Red Chilly crushed - 4 nos
• Onion,finely chopped - 1/2 cup
• Ginger,finely chopped - 1 tsp
• Chilly Powder - 1 tsp
• Capsicum chopped - 1/4 cup
• All purpose flour(maida) - 1 tsp
• Tomato Sauce - 2 tbsp
• Water - 1 cup
• Vinegar - 1 tsp
• Celery,finely chopped - 2 stalks
• Soya Sauce - 1 tsp
• Sugar - 1 tsp
• Salt to taste

Method

• Cut the boneless chicken pieces into cubes.
• Take corn flour, salt, egg, maida, water and soda bicarbonate in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
• Heat oil and deep fry the marinated chicken pieces till golden brown.
• Take a pan and heat oil. Add ginger and onion into it and sauté till the onion becomes golden brown.
• Then add crushed red chilly,capsicum,chilly powder,maida,tomato sauce,vinegar,salt,sugar into it. Add water and bring it boil. Add celery and soya sauce.
• Add fried chicken pieces and cook for 3 minutes.
• You garnish the curry with celery or spring onion.

Regards,

Lakshmi S Nair

Magic At Kitchen

Chikoo Shake

Ingredients

• Chikoo - 3 nos
• Frozen Milk - 1 packet
• Sugar - 6 tbsp
• Chocolate Syrup - 3 tbsp

Method

• Remove skin and seed from chikoo.Put all the ingredients in a blender.
• Blend till it becomes smooth.
• Serve chilled.

Regards,
Lakshmi S Nair
Magic At Kitchen

Carrot Halwa

Ingredients

• Grated Carrot - 8cups
• Ghee - 4tbs
• Milk - 6cups
• Sugar - 2cups
• Almonds or cashew nuts - few
• Cardamom powder for flavouring

Method

• Sauté the grated carrots in ghee.
• Add milk and cook till very soft.
• Add sugar, simmer for a while, till sugar dissolves and the mixture thickens. Add cardamom powder.
• Garnish with almonds or cashew nuts.
• Serve hot or cold as desired.

Regards,
Lakshmi S Nair
Magic At Kitchen

Ghee Rice

Ingredients

• Basmati rice - 2 cups
• Ghee - 4 tbsp
• Cinnamon - 2 pieces
• Black peppercorns - 1 tsp
• Cloves - 6 nos
• Cardamom - 4 nos
• Cumin seeds(jeera) - 1/4 tsp
• Bay leaves - 2 nos
• Onions - 2 nos
• Water - 3 cup
• Cashewnuts,raisins for garnishing
• Salt to taste

Method

• Wash and soak rice for half hour in water.then drain it and keep aside.
• Boil water with salt.
• Heat ghee in a vessel. Add all the spices and fry for few seconds.Then add onion and sauté till they turn into golden yellow colour.
• Add the rice and roast it until it slighty changes its color. Pour the boiled salty water into it.
• Bring to a boil, cover and cook on a low level for about 15 minutes or till the rice is done and all the water has evaporated. Separate the grains of rice with a fork.
• Garnish with roasted cashews and raisins.
• Serve with Raita or Chicken Curry.

Regards,
Lakshmi S Nair
Magic At Kitchen

Caramel Custard

Ingredients

• Eggs - 4 nos
• Milk - 500ml
• Sugar - 150gm
• Sugar - 100gm(for caramel)
• Vanilla Essence few drops

Method

• Take a hard bottomed vessel and put the sugar and melt till it becomes caramel that is golden color.
• Add the egg,milk and sugar in a separate vessel and stir till everything is dissolved.Add few drops of vanilla essence.
• Pour this mixture into a vessel with the caramel.Cover it with butter paper and stream it.Make sure there is enough water for the custard to cook.
• After 15 to 20 minutes take the vessel out and remove the butter paper and allow the custard to cool. After sometime put in the fridge to cool and then demold the custard.

Regards,
Lakshmi S Nair
Magic At Kitchen

Veg Fried Rice

Ingredients

• Basmati rice - 3 cups
• French beans,finely chopped - 3/4 cup
• Carrots,finely chopped - 3/4 cup
• Onions,finely chopped - 3/4 cup
• Cabbage,finely chopped - 3/4 cup
• Capsicum,finely chopped - 1/4 cup
• Spring onions,finely chopped - 2 nos
• Celery,finely chopped - 2 stalks
• Soyasauce - 1/2 tsp
• Refined oil - 3 tbsp
• Pepper Powder as required
• Sugar a pinch
• Salt to taste

Method

• Wash the rice properly with water to remove excess starch. Then soak them in water for about 10 mins. Now cook. After the rice is cooked,spread on a flat tray until cool.
• Now take a pan, add the oil, sauté the onions, then all the veggies and cook for 7-8 min. Then add the cooked rice. Add a pinch of sugar, pepper powder and salt.
• Add soyasauce. Mix well and remove from flame.
• Serve hot with Gobi Manchurian or Chilly Chicken or even with Paneer Butter Masala.

Regards,
Lakshmi S Nair
Magic At Kitchen