Beef Cutlets

Mutton Stew (Kerala Style)

Green lentil with pumpkin curry (Kerala style)

Appam ( Indian Pan Cake)

Speghetti with Bolognese Sauce (Italian recipe with Rani's magic)

Ingredients for the sauce:

 

 Beef / chicken - 300g (minced)

olive oil/any veg oil -  2 tbs

spices:

Dried oregano - 1 tea spoon

Dried basil leaves - 1 tea spoon

Ground thyme - 1 tea spoon

red chili powder - 1 tbs

black pepper powder - 1 1/2 tbs

all spice powder - a pinch

 

Vegetables:

Carrots - 2 medium size(diced finely)

celery - 1 rib(diced finely)

capsicum( red /yellow/green) - 1 medium size ( diced finely)

garlic - 6 cloves(chopped finely)

 large onions  - 2 medium size( chopped finely )

Tomato - 3 medium size (chopped finely)

tomato puree - boil 4 tomatoes and blend it

 

grated cheese - 2 tbs for serving(optional)

water - 2 cup

Salt - as your taste

 

 

 

 

Method:

 

Heat the oil into a sizable sauce pan over a medium heat. Fry the chopped onions and garlics .Add minced meat and all the spices. Fry until the meat is brown. Add chopped tomatoes and stir well. After that put the remaining vegetables and stir continuously and add tomato puree and stir again. Finally add water and salt to taste. Cover the pan with a lid.Cook it for 20-30 minutes in a medium heat.Then remove the lid and cook the sauce until gravy form. Turn off the heat.Thereby the spicy bolognese sauce is ready. You can serve it with cooked spaghetti noodles/pasta with grated cheese.

 

How to make spaghetti noodles/pasta?

Ingredients:

spaghetti noodles/pasta - 500g (serving per package 5-6 people)

Water - 4 litres( 500g of pasta usually needs 4 litres of water)

salt - 2 table spoons

Oil - 2 table spoons( adding oil to the boiling water prevents the pasta from sticking)

 

 

 

Method:

Heat a large pot with water(you need a large pot with enough space so that pasta will not stick together).When the water is boiled add oil and salt.Then add pasta in the boiling water.No need to cover the pot or else water might over flow.Cook it for 9-10 minutes .To check if pasta is cooked, take and cut a piece of pasta to see if it is cooked in the inside, if not cooked then let it cook for 1-5 minutes.Then drain the pasta and shock them in cold water.Remember, the heat in the heap will continue cooking the noodles to a soggy bunch. When the noodles is ready, you could serve it with bolognese sauce.

Bon Appetite!!  Enjoy!!!
Tips: You can get all Italian spices at every supermarkets.( NTUC, Cold strage,Giant etc..)
Serve it in to 5 to 6 people.

 

 



Semiya/Vermicelli Payasam ( A sweet dessert of Kerala )

 

 

Ingredients:-
Vermicelli/semiya - 1 cup(broken in to small pieces)
sago pearls (chauwari) - 1/4 cups
sugar - 1 cup (as your taste)
Ghee - 3 tbsp
cows milk - 3 cups
coconut milk - 1 cup (thick)
water - 1 1/2 cups
cashew nuts - 10 pieces
raisins - 10 pieces
cardamom (elakka) - 4pieces (crushed to powder form)
salt - a pinch 
Method
Wash the sago and boil it with 1 cup of milk and 1/2 cup of water. Add sugar (1spn) and stir constantly to prevent it from sticking to the bottom of the pan until it becomes translucent .Lower the heat and leave it for 15 mins. Stir occasionally.Keep it aside.
Heat one spoon of ghee in a thick bottomed pan ( like small urulli ) and fry the cashew nuts and raisins till they are golden brown, remove and keep aside. Roast the vermicelli in the remaining ghee till it turns to brown in colour, remove and set it aside. Heat the cow's milk with the remaining water in the same pot and boil it .Once it boiled, reduce the heat and add the remaining sugar and stir. Place the roasted vermicelli and stir well . Then cook uncovered and stir with a spatula or big spoon continuously.Make sure it doesn't  stick at the bottom of the pan.When the vermicelli is cooked, put in the  cooked sago and,stir well. Add a pinch of salt for taste. Add coconut milk and cardamom powder.Hmmmm....it's smells fragrant with rich aroma.Then turn of the heat, don't boil for too long.
Finally add the fried cashew nuts and raisins and mix well.Yummy Payasam is ready!:-) Serve hot or chilled and enjoy!
Tips
If you refrigerate the payasam, it will be tastier and creamy .

 

Kerala Fish Curry