Food World Recipes

Mango Pickle Preparation time:20 min                                                                 TYPE veg Cook time:  8 min INGREDIENTS: Raw Mango raw - ½ Kg Red  Chilly  powder ( Kashmiri ) - 1tbsp. ¼ tbsp. Turmeric powder Ginger garlic paste - 2 tbsp. Sesame oil - ½ cup Mustard - 1tsp. Curry leaves Salt to taste PREPARATION     Cut raw mangoes into small pieces. Mix with ½tbs salt and keep it for a day. Next day drain the mango pieces and keep in a dish. Heat oil in a pan and splatter mustard. Add ginger garlic paste, turmeric, curry leaves, green chilly and sauté for five minutes. Add salt, fenugreek and mix well. Remove from fire add red chilly powder, mango pieces, sugar and vinegar. Mix well, cool and store in an airtight bottle. Keep in mind that salt was added to the mango pieces the previous day.

Lemon Pickle Preparation time:  30 min              Vegetarian INGREDIENTS: Lemon - ½ Kg Sesame oil - 1cup Ginger garlic paste - 2tbsp. Red Chilli powder (Kashmiri) -1tbsp. ¼ tsp. Turmeric powder 1tsp. Mustard Green chilli - 3nos (chopped) Vinegar - ½ cup ¼ tsp. Asafoetida ½ tsp. Sugar Fenugreek - ¼ tsp. Curry leaves - few Salt - to taste PREPARATION 1.       Steam lime for 15 minutes. Wipe them with a dry cloth. Cut them into small pieces, mix with salt and keep this for a day. Next day heat oil in a pan and splatter mustard. Add ginger garlic paste, turmeric, curry leaves, green chilli and sauté for five minutes. Add salt, fenugreek and asafoetida. Then mix well. Remove from fire add red chilli powder, sliced lime, sugar and vinegar. Mix well, cool and store in an airtight bottle

Coconut Chicken Fry Preparation time: 25 min                                      Non Vegetarian Cook time: 20 min INGREDIENTS: Chicken -500g Kashmiri chilli powder -1tbs. Ginger paste-1tbsp. Garam masala- 1tsp Turmeric powder - ¼ tsp. Vinegar -2 tsp. Green chillies- 2 Grated coconut  - ½ cup Coconut oil for frying Salt to taste Curry leaves PREPARATION 1.       To make paste: Grind red chilli powder, turmeric, ginger paste, vinegar and salt. Marinate the chicken pieces with 3/4 of the prepared paste, garam masala powder and salt for 20 minutes .Mix the grated coconut with remaining paste and keep it a side. Heat oil in a deep pan, fry the chicken pieces till cooked. Remove the fried chicken and keep it aside. In another pan heat 4tbs oil (use leftover oil from chicken deep fry), add grated coconut mixture, green chillies, c

Puli Inji(Tangy Ginger) Preparation time:  15 min                            TYPE veg Cook time: 20 min. INGREDIENTS:  200gms fresh ginger finely chopped ½ cup coconut oil 2 green chillies finely chopped 1tsp red chilli powder ¼ Turmeric powder 50gms jaggery Tamarind- lemon sized ball 2cups Water 1/4tsp roasted fenugreek powder  ¼tsp Mustard seeds Asafotida – A pinch Salt to taste Curry leaves PREPARATION 1.        Heat  ¼ cup of water in a deep pan, add jaggery pieces, stir well until it melts. Remove from fire and filter it. Extract tamarind pulp and keep it a side. Take a M.W oven proof dish, pour coconut oil, add chopped ginger, green chillies, turmeric powder and salt, mix well. Keep it in the oven and cook for 3 minutes (M.W). Remove from oven and stir well. Add tamarind pulp, filtered jaggery syrup, red chilli

Potato Capsicum Masala Preparation time: 15 Minutes               TYPE : VEGETARIAN Cook time:  10 MINUTES INGREDIENTS: 3tbs vegetable oil 1 big size potato cut into cubes and half cooked 1 capsicum cut into pieces 1 onion chopped ½ tsp shahi jeera(black cumin seeds) Turmeric powder 1tsp chicken masala powder ½ cup water 1tsp lime juice Salt to taste Coriander leaves for garnishing PREPARATION 1.        Heat oil in a deep bot tom pan on medium flame. Add shahi jeera and fry till spluttering stops. Add chopped garlic, chopped onion, capsicum, half cooked potato, turmeric powder and salt. Saute well until potato is cooked. Add chicken masala powder and water .Sauté well, add lime juice and mix well. Garnish with coriander leaves.

Apple Chutney Preparation time:         5 minutes      Cook time: 5 minutes Apple Chutney can be accompanied with bread, rotis, rice, etc. It is a very easy recipe with a  sweet and tangy twist. INGREDIENTS: 1 Apple grated        2 tbs coconut oil or veg oil ½ tsp. mustard 1 tsp Kashmiri red chilli powder 1 tbsp. tamarind pulp 1 tbs sambar powder A small piece of jagerry (molasses) ½ cup water Curry leaves Salt to taste PREPARATION Heat oil in a pan and add mustard. Once mustard pops up, add curry leaves and grated apples and mix well. Then add red chilli powder, tamarind pulp, salt, jagerry, Sambar powder and water and sauté well. Apple chutney is ready to serve.

Kannur Chicken Curry Preparation time:20 minutes            NON VEGETARIAN Cook time: 20 minutes INGREDIENTS: ½ kg chicken (small pieces)            4 tbsp. coconut oil 1tbsp. ghee 1 onion (big size) sliced 1 tbsp. ginger garlic paste 2 tomatoes chopped 2 green chillies (cut into slit) 2 tsp. Kashmiri chilli powder 1 tbsp. coriander powder ¼ tsp. turmeric powder ¼ tsp. pepper powder ½ tsp. garam masala powder 2 tsp. Chicken masala powder 1 cup grated coconut Salt to taste Coriander leaves PREPARATION For the chicken: Marinate the chicken pieces with chicken masala, 1 tsp. chilli powder and salt. Keep it a side. For the coconut paste: Heat 1tbsp. oil in a pan, then add grated coconut and fry till light brown in colour. Remove it from fire and allow it to cool. Grind well to make a paste. Method:

Prawn Fried Rice Preparation time: 30 minutes                       NON VEGETARIAN Cook time: 10 minutes INGREDIENTS: ½ kg prawns     1 tsp. red  chilly  powder ¼tsp turmeric powder 5 cups cooked Basmati rice 2 cups mixed vegetables chopped (carrot, beans, cabbage, onion, bell pepper) 1 tbsp. soya sauce 2 tbsp. ginger garlic paste ½ tsp. white pepper powder 1 tbsp. vinegar 8 tbsp. veg oil Salt to taste Spring onion for garnishing PREPARATION 1.      Marinate the prawns with red chilli powder turmeric powder and salt. 2.      Heat the oil in a pan and fry the prawns. Remove from fire.   Heat a large wok for 1 minute. Then add vegetable oil, chopped vegetables and salt and sauté well. Then add ginger-garlic paste, vinegar, white pepper powder and cook for 3 minutes.  Mix with the cooked rice and prawns and cook for a

Pineapple Pudding Preparation time: 30minutes              Dessert Cook time: 30 minutes INGREDIENT 2 cups pineapple chopped 4 tbsp condensed milk 1ltr milk 8 tbsp. sugar 10 gm china grass 1½ cups water ¼ tsp pineapple essence 1 tbs custard powder For garnishing 2 tbsp crushed caramelised cashew nuts  PREPARATION Cook the chopped pineapple with 2 tbsp sugar on low flame. Remove from fire.  Soak china grass in 1 ½ cups water and keep a side.  In a pan boil milk then add condensed milk, remaining sugar, custard powder (mixed with a little cold milk), pineapple essence, pineapple syrup(juice you get while cooking chopped pineapple) and mix well. Remove from fire.  Boil soaked china grass and when it completely dissolves add to the custard mixture. Cool the custard mixture.   When lukewarm add the cooked pineapple pi

Jackfruit Seeds Stir-fry with Moringa Leaves Preparation time: 30  min                           VEGETARIAN Cuisine : Indian INGREDIENTS: ½  kg Jackfruit seeds 2 cups chopped drumstick (Moringa) leaves 1 tsp red chilli powder ¼ tsp turmeric powder ½ cup chopped onion 1 cup grated coconut ½ tsp cumin seed powder 2 tbsp coconut oil ½ tsp mustard 2 dry red chillies Curry leaves Salt to taste PREPARATION: 1.       Remove the skin and chop the seeds lengthwise. 2.       Add red chilli powder, turmeric powder, water and cook till the seeds are tender. 3.       Add chopped drumstick leaves, salt and mix well. 4.       Grind the grated coconut with onion then mix with the cooked seeds. 5.       Season with pop mustard seeds, dry red chilli and curry leaves.