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I always use leftover custard to prepare banana milk. Wanted to share my idea and tip to use leftovers. I always prepare custard with corn flour we can also use egg custard in this recipe. Custard is a great alternate or substitute to use in place of icecream for thick shakes.
Prepare this Eggless custard recipe ahead of time to prepare this milk shake.
Banana Milk Shake Recipe Video on Youtube English😊
Ingredients:
500 ML Custard
2 Ripe Banana
1/4 Cup Milk if required
2 Tbsp Sugar if required
Custard Recipe:
4 Tbsp Corn Starch/Flour
6 Tbsp Sugar
500 ML Milk
1 Tbsp Butter
1/4 Tsp Yellow Food Color
1/4 Tsp Vanilla
Method to Prepare Custard:
Place a heavy bottom pot on low flame add the milk and simmer till it comes to a boil.
Add corn flour to 3 tbsp of milk stir and reserve.
Once the milk boils add the sugar or condensed milk stir and bring to a rapid boil.
Reduce the flame using a balloon whisk keep whisking the milk and slowly add the corn mixture.
Keep stirring till the milk reduces a bit and starts to thicken a bit.
Add vanilla and a pinch of yellow color once the milk has reduced remove from flame. Add butter and stir well.
Allow the custard to cool cover and refrigerate the custard to set.
Method to Prepare Banana Milk Shake:
In a mixer jar peel and add 3 bananas, 1 cup custard and 4 Tbsp sugar if needed...grind to for a smooth milkshake.
We can chill the milk or add ice cubes and pour the milk shake in serving glass...serve with marshmallow stick...Enjoy!
Hyacinth beans has a distinct flavor, when cooked with meat and combination of masalas the taste and flavor of the dish is unique. This curry pairs well with steam cooked rice, chapati or finger millet muddle. This is a typical southindian Tamil style curry but many other communities also prepare the same version or similar version curry recipe using the beans in mutton or chicken curry.
How to hull hyacinth beans detail video on Youtube English
Mutton Hyacinth Beans Curry Recipe on Youtube Channel 😊
Ingredients to cook meat:
1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/4 Tsp Turmeric Powder
1 1/2 Tbsp Ginger and Garlic Paste
Hyacinth beans, mutton curry ingredients:
750 Grams Mutton
100 Grams Hyacinth beans hulled
2 Medium Potatoes Cubed
3 Tbsp Green Chilly Masala Paste
1 Inch Cinnamon
4 Cloves
3 Cardamoms
1 Bayleaf
1 1/2 Tbsp Coriander Powder
1/4 Tsp Turmeric Powder
3 Green Chilies Slit
2 Onion Finely Chopped
2 Sprigs Curry Leaves
1/4 Cup Fresh Coconut and 1/4 Cup Fresh Coriander Leaves Ground to Paste
1/2 Lime Juiced
Salt as per taste
Oil as required
Please watch the video and prepare the green chilly masala paste ahead of time.
Prep:
Cook Mutton: Heat a pressure pan or cooker on medium flame.
Add 2 tsp oil to the pan and allow to heat.
Add the meat, chilly powder, turmeric powder and coriander powder. Add 2 to 3 tbsp ginger and garlic paste fry the meat and cook on low to medium flame until the meat has fried.
Cover and place a whistle and cook the meat for 4 to 5 whistles or until the meat has cooked till well done.
Cook Hyacinth Beans:
Wash the hulled hyacinth beans thrice, drain excess water and add to a pot of boil water cook the beans with tiny amount of salt until well done. If we press the cooked bean it should mash.
Clean prep and chop all the veggies:
Peel and wash the potatoes chop it into half and quarters and reserve in a pot of water.
Wash and slit the green chilies.
Wash and finely chopped coriander.
Peel, wash and finely chop onion.
Wash the curry leaves and reserve.
1/4 Fresh coconut and 1/4 cup coriander leaves ground to form a smooth paste.
Method:
Heat a pot on low to medium flame, allow to reach temp. Add oil and ghee.
Add the whole spices and allow to sputter.
Add curry leaves and finely chopped onions and fry until the onions turn transparent.
Add slit green chilies and fry for a minute.
Add turmeric powder and coriander powder and fry it for few seconds.
Add 3 Tbsp green chilly masala paste and fry for a minute.
Drain the potatoes from water and add it to the masala stir and fry for few seconds.
Add coarse salt and 1 1/2 cups water stir once cover and cook the potatoes till tender.
Add the cooked meat to the potatoes stir once. Add the hulled and cooked hyacinth beans and 2 cups water.
Add the ground coconut and adjust the salt as per taste. Bring the curry to boil allow the raw flavor from coconut to reduce and oil should surface on the curry.
Add lime juice, finely chopped mint and coriander, stir once and serve the curry as hot as possible for steam cooked rice and Enjoy!
One cannot stop eating this biryani it's packed with flavors and taste. Preparation process is bit time consuming but worth the effort and time for a tasty biryani prepared at home.
Arcot History:
Arcot the name is commonly believed to have been derived from the Tamil words aaru (River) + kaadu (forest). However, arkaadu meant 'a forest of fig trees'. Hence Arcot or Aarkaadu would have derived its name from Arugarkaadu.
Districts close to Arcot: Vaniyambadi, Ambur, Walajapet, Ranipet, Vellore, Gudiyatham, Katpadi.
Ingredients Arcot Chicken Biryani:
500 Grams Curry Cut Chicken
350 Grams Jeerga samba Rice or Short Grain Rice
1 Natti Tomato (Organic Sour Tomato)
1 Roma Tomato (Bangalore Tomato)
1 1/2 Large Onions
3 Whole Green Chilies
5 Sprigs Mint
5 Sprigs Coriander
1/2 Lime
2 Tbsp Chilly Powder
1/4 Tsp Turmeric Powder
1 Tbsp Coarse Salt
2 Tbsp Yogurt
1 1/2 Tbsp Garlic Paste
1 Tbsp Ginger Paste
2...1 Inch Sticks Cinnamon
4 Cardamom Pods
5 Cloves
3 Bayleaf
1 Tbsp Ghee
2 Tbsp Oil
3 Drops Orange Food Color
Arcot Chicken Biryani Recipe Video on Youtube English Channel 😊
Prep:
Wash, peel and slice the onions into thin coins.
wash and slice the tomatoes into thin coins.
Separate the mint and coriander leaves, wash twice and finely chop.
Peel and wash garlic, grind into a smooth paste.
Peel and wash ginger, grind into a smooth paste.
Wash the chicken well allow to drain using a colander.
Juice the lime and reserve.
Method:
Use a heavy bottom pot which has a capacity of 3 liters.
Heat a heavy bottom pot on medium flame. Add 1 tbsp ghee and 2 tbsp oil allow to reach smoking point.
Add spices bayleaf, cinnamon, cardamom, and cloves allow it to sputter on medium flame.
Add sliced onion and fry till transparent.
Add garlic paste and fry till oil surfaces on the top and the onion starts to turn golden in color.
Add ginger paste and fry till raw flavor reduces.
Add the sliced tomatoes and fry it for 4 to 6 minutes on medium flame until the tomato is softened.
Add yogurt and fry for a minute.
Add whole green chilies and fry it for a minute.
Add finely chopped mint and coriander and fry for a minute.
Add lime juice and fry for a minute.
Add turmeric andd chilly powder and fry for a minute.
Once the gravy has formed add the chicken and fry for a minute.
Add coarse salt and mix well.
Measure water for the rice if your rice is 2 cups we need to add 4 cups water. I will divide this water and add for chicken first and then the rice.
Wash the rice twice and soak it in water till the chicken is cooking.
Add 2 cups water to the chicken and stir well. Cover and cook the chicken till tender.
Add few drops of orange food color and stir once.
Once the chicken has cooked, drain water from rice and add it to the chicken stir once, add 2 cups water and stir once, check for salt and add if needed.
Allow the rice to boil and cook till 70% on medium flame, stir once and place the flame on low cover and cook for 15 minutes until well done.
Once the biryani has cooked gently mix once and garnish with mint and coriander...serve the biryani hot with raita and pickle...Enjoy!
When in season we never miss a chance to prepare dishes using hyacinth beans or as locals refer it as avarekalu / mochakkai. One must visit vvpuram Bengaluru's own food street to taste this fritter sold during avarebele mela. These crispy fritters are so addictive and packed with flavors from masala and beans.
Mochai Vadai, Hyacinth Beans Vada Recipe Video in English 😉
How to hull Hyacinth beans for the recipe video in detail 😉
Hulled hyacinth beans vadai Ingredients:
200 Grams Hyacinth Beans (Peeled and Hulled)
100 Grams Split Chick Peas
150 Grams Finely Chopped Onions
10 Green Chilies
10 Cloves Garlic
1 1/2 Inch Ginger
8 Sprigs Mint (Finely Chopped)
8 Sprigs Coriander (Finely Chopped)
5 Sprigs Curry Leaves (Finely Chopped)
1 Star Anise
5 Cloves
Two...1 Inch Sticks Cinnamon
1/2 Tbsp Fennel Seeds
Salt as per taste
Oil for frying....
Prep:
1. Peel, hull and reserve the hyacinth beans.
2. Wash the split chickpeas (kadalai paruppu) twice or thrice and soak in water for 30 minutes until the split chickpeas doubles in size.
3. Once the chickpeas doubles wash and drain the excess water using a sieve. To achive crispy fritters always prepare the batter with very less water and do not soak the chickpeas for longer period of time.
Method:
1. In a mixer add cleaned ginger pieces, garlic, chilies, fennel seeds, star anise, cinnamon, cloves and cardamom, grind to form a smooth masala paste. Make sure not to use water.
2. To the masala paste, add small batches of hyacinth beans pulse and grind to form a coarse paste. Transfer the ground batter to a mixing bowl.
3. Follow the step and grind the hyacinthbeans without water and reserve in a bowl. To the same mixer grinder add the soaked and drained chickpeas and grind to form a tight batter, do not add water, if needed add only few tbsp water and grind to form a coarse paste.
4. To the batter add finely chopped onion, coriander, mint and curry leaves, knead and combine the batter until all ingredients are well incorporated and reserve.
5. Divide and reserve the batter in a mixing bowl required for frying. Add salt to the batter and mix well. Heat oil for frying in a wok on low flame.
6. Once the oil reaches temperature place on lowest flame setting. Take slightly larger than lime size roundel, wet your hands and palms flatten the batter in your palm and gently drop the created vadas in hot oil and fry on low flame.
7. Make sure not to place the flame on high flame setting fry the vadas on low flame for 2 minutes on each side. In 5 to 10 minutes the vadas should turn light golden in color, using a slotted spoon drain from excess oil, reserve on a tissue paper before serving...Serve hot with mint chutney...Enjoy!
Spicy and flavorful mint chicken 65 is a perfect starter or can be served as a side dish for many traditional dishes.
Mint Chicken 65 recipe video on Youtube English Channel 😊
Mint Chicken 65 / Mint Chicken Lillipops Ingredients:
250 Grams Chicken Lollipops
5 Sprigs Mint
4 Green Chilies
1 Tbsp Ginger and Garlic Paste
1/2 Lime
1 Tsp Curry Powder
1 Tsp Tandoori Chicken Masala or Kitchen King Masala
1 Tsp Chilly Powder
2 Tsp Corn Flour
2 Tsp Maida = All Purpose Flour
1 Tsp Salt
1/2 Egg White
Oil for frying
Garnish: Pepper Powder, Chaat Masala, Lime Juice
Prep:
Wash the chicken lollipops thoroughly twice.
Using a colander drain the chicken. Make sure the chicken doesn't contain any moisture.
Separate the mint leaves, wash it twice, drain the mint leaves and reserve.
Remove the stems from chilies, wash it and reserve.
Juice 1/2 lime remove all the seeds and reserve.
Crack the egg in a bowl and reserve.
In a mixerjar add mint leaves, chilies, ginger and garlic paste grind to smooth paste.
Method:
Add the chicken to a mixing bowl.
Add the ground mint masala to the chicken, followed by the lime juice and powdered masala chilly powder, curry powder and tandoori chicken masala.
Add salt and green food color. Massage all the ingredients in the chicken till well combined. Cover the chicken allow it to marinate for 20 minutes for best results refrigerate over night.
Heat enough oil for frying the chicken in a wok on low flame allow it to reach smoking point.
After 10 minutes, add 1/2 egg white, 2 tsp maida, 2 tsp corn flour mix it well in the chicken.
Check for salt and add if needed. Mix the masala once more before frying.
Gently drop the chicken lollipops one at a time in hot oil and fry a batch of four on medium flame.
Fry the chicken for 2 minutes on each side and flip it every two minutes and fry the chicken lollipops for 8 minutes on medium flame until golden.
Once the lollipops have fried drain from excess oil and reserve the lollipops on a plate.
Serve the mint chicken 65 in a serving plate, sprinkle pepper powder, chaat masala and some lime juice and Enjoy it hot!
Sura Puttu or Shark Stir Fry is a delicacy across tamil community. Tender shark meat stir-fried with lot of crushed garlic and ginger has a distinct flavor and taste. This dish is normally on the spicy side and we enjoy it with steam cooked rice topped with ghee.
Sura Puttu recipe video on Youtube English Channel 😊
Ingredients:
500 Grams Shark
250 Grams Garlic = 2 to 3 Whole Garlic Bulbs
150 Grams Ginger = 3 Inch Ginger
150 Grams Onion = 1 Large Onion
5 Sprigs Curry Leaves
8 Green Chilies
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
5 Sprigs Coriander Leaves
1/2 Lime
Salt as per taste
5 Tbsp Sesame Oil Or Sunflower Oil
Prep:
Peel and wash onion, garlic and ginger finely chop all the ingredients and reserve on a plate.
Wash and finely chop chilies.
Remove the stems and clean the curry leaves, coriander and finely chop.
Juice 1/2 lime and reserve.
Wash the shark as clean as possible remove any visible tissues and blood.
Place 3 cups of water in a heavy bottom pot add 1/2 tsp turmeric powder allow the water to boil on medium flame.
Add the shark to the boiling water and cook until we can break it into pieces. We cooked the fish for 10 minutes.
Drain and remove the shark from hot water rinse twice make sure to peel any leftover skin and rinse the shark well in running water.
The cooking process eliminates fishy smell and is easy to remove skin.
Allow the shark to drain in a colander. Gently break and shred the shark add it to a large bowl and reserve.
Method:
Heat oil in a wok, place it on medium flame.
Once the oil reaches temperature add the garlic, curry leaves, chilies and ginger fry for a minute.
Add the chilly powder, coriander powder and 1/2 tsp turmeric powder fry for few seconds.
Add the finely chopped onions and fry till transparent.
Add the shredded shark and salt as per taste, fry till the shark is well combined in the masala cover and occasionally stir and fry the shark until the fish has observed most of the masala and fry till the fish is cooked until well done.
Add lime juice and finely chopped coriander and stir well...Serve the stir fried shark or sura puttu with hot steam cooked rice topped with ghee...Enjoy!
Southindian biryani's differ from region to region, though the ingredients are same the preparation is different the taste is different and unique. Normally in Tamilnadu, short grain rice is used to prepare biryani, due to the influence of Nawabs long grain basmati rice was used to enhance the rich flavor and taste.
Recipe Video on Youtube English Channel😉
Ingredients: 500 Grams Chicken 500 Grams Basmati Rice 5 Whole Green Chilies 2 Medium Onions 1 Large Bangalore Tomato 1 Medium Desi or Natti Tomato 1 Whole Lime 5 Sprigs Coriander 5 Sprigs Mint 1 Tbsp Ginger Paste 1 1/2 Tbsp Garlic Paste 1 Inch Cinnamon 3 Cardamom's 4 Cloves 2 Bay leaves 1 1/2 Tbsp Yogurt 1 Tbsp Chilly Powder 1/2 Tsp Turmeric Powder Coarse Salt / Rock Salt Oil as required
Masala Paste: 5 Almonds 1/2 Tsp Shahi Jeera 3 Cloves 3 Cardamoms 2 Inch Cinnamon
Prep:
Peel and Wash onion and slice it into thin coins.
Wash tomatoes slice it into thin coins.
Wash the mint and coriander and finely chop.
Squeeze limejuice in a bowl and reserve.
Wash the chicken well allow to drain in a colander and reserve.
Peel and wash 10 to 15 cloves garlic pods, add it to a mixer jar grind to form a smooth paste and reserve in a bowl.
Peel and wash 1 1/2 inch ginger chop it and add to a blender grind to smooth paste and reserve in a bowl.
In a mixer jar add 2 to 3 slices of onion, approx. 1 tbsp of mint and coriander, almonds, cumin, cloves, and cinnamon grind to form a smooth paste, if needed add 2 tbsp water and grind till smooth paste.
Method:
Heat a heavy bottom pot on medium flame.
Add 3 to 4 Large tbps oil allow to reach temp.
Add whole spices...cloves, bayleaf, cinnamon, and cardamom allow to splutter and fry till good aroma is released.
Add the sliced onion and constantly stir and fry on medium flame till onions turn transparent.
Add garlic paste once the onion turns transparent and fry till raw flavor has reduced and the onion turn light golden in color.
Add the sliced tomatoes, whole green chilies, ginger paste, chilly powder, turmeric powder and yogurt, constantly stir and fry all the ingredients on medium flame.
Add half glass of water to the masala and fry till the tomatoes are half done and the oil surfaces on the sides.
Add the chicken and ground masala paste and fry in the masala for 2 to 3 minutes or until the raw flavor has reduced.
Add mint and coriander along with a tbsp of coarse salt stir well, add lime juice stir once cover and cook the chicken on medium flame.
Wash the rice add enough water till the rice is covered allow it to soak for 30 minutes.
For every glass of rice measure and reserve 2 glasses of water in a pot.
Add the water to the chicken place it on high flame and cook the chicken until well done.
Once the chicken has cooked, drain the rice and add to the chicken gravy, stir once and cook the rice until 70% done.
Cover the pot with tight lid and cook the rice on low flame for 15 minutes until well done.
Fluff the rice once once gently mixing the meat with the rice...Plate the biryani garnish with mint and coriander and serve it with onion raita and boiled eggs...Enjoy!
People who want to try medu vada in a different way, this is a perfect recipe. I've used tapioca instead of black gram dhal. Tapioca is gluten free cooks faster, it's a wonderful vegan recipe. These Vada's can be served as a starter or side dish for southindian meals.
Advance cooking please clean and steam cook the tapioca as shown in my video on Youtube
How to clean and cook tapioca video
Tapioca Vada Recipe on Youtube
Ingredients:
250 Grams Cooked and Grated Tapioca
1/2 Cup Finely Chopped Onion
5 Sprigs Coriander Finely Chopped
5 Sprigs Curry Leaves Finely Chopped
1 Tbsp Ginger Finely Chopped
1 Cup Rice Flour Sifted
1 Tsp Cumin Seeds
1/4 Tsp Asafetida
Salt as per taste
Oil for frying
Prep:
Clean and steam cook the tapioca till soft and tender.
Peel the tapioca and allow to cool.
Using a fine grater or cheese grater, take small pieces of tapioca and start to grate and add it to a bowl.
Once the tapioca is grated knead to form a smooth dough.
Wash, peel and clean all the veggies (onion, chilies, ginger, coriander, curry leaves).
Finely chop all the veggies and reserve.
Method:
Add finely chopped onion, coriander, curry leaves, ginger, chilies to the tapioca dough.
Add cumin and asafoetida to the dough and knead the dough.
Gradually add rice flour, 1 tbsp at a time and knead to form a dough which is sticky yet firm.
If we add excess rice flour the vadas will be hard and not spongy.
Heat oil in a wok on low flame for frying the vadas.
Once the oil reaches smoking point place it on medium flame.
Add salt to the dough and sprinkle few drops water and knead the dough.
Once the salt is well incorporated in the dough, take slightly larger than lime size dough ball.
Using water wet hands, take the dough and flatten it place a .hole in the middle, gently drop the vada in hot oil.
Follow the step and prepare 3 to 4 vadas in a batch.
Gently flip the vadas every 2 minutes and fry it for 5 to 6 minutes until golden.
Drain the vada from oil and reserve it in a colander or plate lined with tissue to drain excess oil.
Serve the vada as hot as possible with red coconut chutney and Enjoy!
Threaded chicken with a spicy peanut sauce is a perfect starter, we can serve it along with fried rice.
Threaded Chicken Recipe on Youtube Channel
Threaded Chicken Ingredients:
250 Grams Boneless Chicken / Breast
6 to 7 Spring roll or Samosa Sheets
1 1/2 Tbsp Ginger and Garlic Paste
1/4 Tsp Turmeric Powder
1 Tbsp Chilly Powder
1 Tbsp Kitchen King Masala
1 Tbsp Coriander Masala
1 Tsp Corn Flour
1 Tsp All Purpose Flour
1 Tbsp Soya Sauce
Oil for frying
To Prepare Slurry:
3 Tbsp Corn Flour
3 Tbsp All Purpose Flour
Method:
Wash the chicken well allow excess moisture/ water to drain using a colander.
Chop the Chicken into fingers.
Chop the samosa/ spring roll sheets into thin threads using a sharp knife.
Mix the corn flour and all purpose flour in some water and prepare a slurry. The slurry should coat your finger and not be runny.
Add oil for frying to a wok and place it on medium flame.
In a bowl add the chicken pieces followed by kitchen king masala, chilly powder, coriander powder, turmeric, ginger and garlic paste, soya sauce, and salt.
Massage the masala in the chicken and allow to marinate for 10 minutes.
Spread the thinly chopped spring roll threads on a plate.
Roll the marinated chicken fingers in corn slurry, shake out excess slurry.
Roll it in the chopped threads, we need to wrap the threads on the chicken fingers and gently drop into the hot oil.
Fry the fingers for a minute on each side keep flipping the chicken and fry until golden.
Drain the threaded chicken from oil and reserve on plate.
We can sprinkle with chaat masala seasoning mix and serve the threaded chicken with sambal or spicy peanut sauce...Enjoy!
Paneer matar malai is a quick fix curry to serve with chapathis and naans.
Paneer Matar Malai Recipe on Youtube
Paneer Matar Malai Ingredients:
250 Grams Paneer Cubes
150 Grams Peas Boiled
1-1/2 Large Onion Pureed
1-1/2 Large Tomato Pureed
1 Tbsp Ginger and Garlic Paste
2 Tbsp Butter
1 Tbsp Cumin Seeds
1 Tbsp Coriander Powder
1 Tbsp Chilly Powder
1/2 Tbsp Garam Masala
1/2 Tbsp Tandoori Chicken Masala
1/4 Tsp Turmeric
1/4 Tsp Asafetida
100 ML Fresh Cream
3 Tbsp Milk Powder or Condensed Milk
2 Tbsp Oil
Salt as per taste
1 Tsp Lime Juice
2 Tbsp Freshly Chopped Mint and Coriander
Prep:
Peel and wash the onion. Roughly chop and add it to a blender and puree the onion. Make sure the onion is pureed smooth and reserve in a bowl.
Wash the tomato, roughly chop and add it to a mixer, puree the tomato and reserve.
Wash and drain the green peas. Add the peas to 3 cups boiling water and cook until tender. Drain and reserve the peas.
Chop the paneer into bite size cubes and reserve.
Clean wash the mint and coriander. Finely Chop and reserve.
Method:
Heat a wok with oil and butter.
Once the oil starts to smoke, add the pureed onion, constantly stir and fry the onion till the oil separates.
Add the spice powders to the fried onion chilly powder, turmeric, coriander, garam masala, and tandoori chicken masala. Fry the masala and with onion for a minute on low flame.
Add the pureed tomato and fry till the oil separates. Add milk powder and stir to combine in the masala.
Add the cooked peas to the masala stir well. Add 1/2 cup water and bring the gravy to a boil.
Once the gravy starts to boil and the oil has separated add the cubed paneer and stir well.
Cook the paneer in the gravy for 10 to 12 minutes on low flame.
Heat a fry pan with 2 tbsp ghee and oil on low flame. Once the oil starts to smoke add cumin and allow to splutter.
Add the cumin to the gravy along with freshly chopped mint and coriander cover the gravy for 2 minutes.
Stir the gravy and serve paneer matar malai with chapati...Enjoy!
