Stuffed vine leaves tortila salad

Stuffed vine leaves tortila salad
——————————————-

Ingredients

Diced Potatoes
Diced Brinjal
Diced Tortilla bread ( fried)
Stuffed vine leaves
Tahina sause( whipped 2Tbsp and 1/2cup water with salt)
Pomegranate sauce
Honey
Pomegranate and walnut for dressing
Toast potatoes and Brinjal in oven or deep fry





Preparation

Mix each layer by layer with stuffed vine leaves, veges, some tortillas, add tahina sauce, some anar sauce, some honey. Serve with pomegranate seed and walnut over the top..

Stuffed vine leaf

Atayef (Pancake with custard filling)

 

 

 

 

 

 

 

 

 

 

 

 

Atayef (Pancake with custard filling)

Ingredients

All-purpose flour 1cup
Wheat flour1/2cup
Milk 1cup
Water1/2 Cup
Dry yeast 1tsp.
Baking powder1 tsp.
Salt as required 1tsp.
Sugar 1Tbsp
Filling
-----------
Milk 1cup
Corn flour 2Tbsp
Fresh cream 1Cup
Sugar 2Tbsp.
Rose water 1tsp
Orange blossom 1tsp
Mix all the ingredients and bring to boil until the custard thickens. If need we can add more corn flour
Sugar syrup
--------------------
Sugar 1cup
Water 1cup
Lemon juice 1Tbsp
Orange blossom 1tsp
Mix and bring to boil

Preparation

In a large bowl, whisk together all-purpose flour, whole-wheat flour, whole milk, water, yeast, baking powder, salt, and sugar. Set aside for 30 minutes.
Take little batter around 3Tbsp(big spoon) onto the hot nonstick pan and
make small pancakes. Do not flip over pancake, only browning the bottom(do not over cook)
Transfer pancake to a plate, and let cool while cooking remaining pancakes. Do not overlap the pancakes while letting them cool.
Add custard filling to the pancake, then fold and pinch together the edges (stick it completely using flour batter)
Deep fry in hot oil and keep aside
Serve pancakes syrup drizzled on top and sprinkle some
powdered pistachio

Clams (kakka)Pepper fry

 

Clams (kakka)Pepper fry


Ingredients 

Clams(kakka)-250 gram cleaned
Pepper-2tsp
Coriander powder-1Tbsp
Turmeric-1tsp
Vinegar-2tsp
Ginger garlic paste-1Tbsp
Curry leaves
GreenChilly
Chilly Flakes 1tsp
Ginger garlic chopped-1Tbsp
Small onion chopped-3/4cup
Coriander leaves
Coconut oil-2 Tbsp
Salt as required

Preparation 
 
Marinate clams with pepper,coriander,ginger garlic paste, vinegar, salt turmeric powder keep for 1/2 an hour..
Fry the clams in coconut oil..spread fried clams to the side of pan..now add some oil to the middle then add chopped onion, chilly flakes garlic and ginger saute till brown later bring clams to the middle and mix..garnish with coriander leaves

Butter Rolls (Simple and easy)

Butter Rolls (Simple and easy)

Ingredients
---------------
All Purpose flour 1cup
All meal wheat four 1Cup
Warm Milk 1 cup
Sugar 1Tbsp
Salt 1tsp
Instant yeast 1tsp
Egg 1
Butter 1Tbsp
Butter filling depends

Preparation
----------------
Mix 2Tbsp flour, yeast, sugar and half-cup warm milk, keep for ferment around 10 min. Add remaining milk, egg, salt beat it completely then add the flour and knead to make a smooth dough. Cover it with warm cloth for around 2 hour or more. Divide dough into small balls; shape it adding some more butter pieces inside the balls and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes. Spread egg yolk and milk mixture to the top of the balls.
Bake at 180 degree 20 to 35 min (check in between) keeping onto the between layer of the oven ON both up and below.
We can add as oregano, or rosemary

Yam Nadan Curry(Kerala Style)

Ingredients

1Cup Yam Pieces
1Cup shallot
1 small size ginger
2 Green chilly
1tsp Coriander powder
1tsp Turmeric powder
1tsp Chilly Powder
1tsp mustad
1/2 tsp Fenugreek
1/2cup coconut milk (thick)
1 Cup coconut milk (loose)
Curry leaves
Salt as needed
Coconut Oil
Dry Red chilly 
half of lime size Tamarind (depend on the sour taste)

Preparation 

Mix coconut oil shallot, yam pieces, ginger, some curry leaves, with all the powders and tamarind. Use our hands to mix it properly and keep for 5 min. Add coconut milk and cook until yam is cooked well. Add chilly and salt to it. Later add thick coconut milk just bring to boil never over cook. For topping splutter mustard seeds, fenugreek, then red chilly and some shallot till brown in coconut oil. Add curry leaves for garnish.

This dish can be used with cooked white or parboiled rice.

Chicken Tikka Masala

Ingredients

Chicken boneless pieces 500g
Onion chopped 1 cup
Tomato Puree 2 Cup
1 Tbsp Ginger garlic paste
2 Green Chilly
2 Tsp chillipowder
2 Tsp Coriander Powder
1 Tsp turmeric
1 cup yougurt
3/4 cup Fresh cream
Cashew Paste
1 Tsp garam masala
2 Tbsp Butter
1 Tbsp Kasoori Methi
1 Tsp Cumin Powder
Salt and oil as needed
Coriander leaves for garnish

Preparation

Marinate: Chicken pieces, cumin powder, salt, chilly powder and yogurt keep for min 1/2 hour . Saute the chicken in butter.

For Gravy

Fry Oil and add some butter to it . Add chopped onion saute till light brown. Add ginger garlic paste. add all the powders saute until raw smell goes. Add tomato puree cook for some time until oil separate. later add chicken and need water to it. Add garam masala, salt, cumin and methi to the dish. Add cashew paste cook for 10 min. If chicken is well cooked add the fresh cream and take out from the stove.

NOTE: for more taste just toast some onion chopped and green chilly in butter and add above the dish during serving. Pour some more cream over it.

Pineapple Chutney

Ingredients

1 Cup chopped Pineapple
1 Tbsp Chilly flakes
1 tsp black sesame  seeds
1 tsp Cumin Seed
1 tsp turmeric powder
1 to 2 Tbsp sugar
Oil to saute
Salt
water as required

Preparation:

Heat Oil, add sesame seed, cumin until it get pops add chilly flakes saute till raw smell goes . Add pineapple cook till soft then add sugar as needed. Cook till pineapple get mashed. Add Turmeric powder and salt. If need water can be added and cook for some time. This can be served with Biriyani and Mandi's