shabbustastykitchen.com

Shabbu's Tasty Kitchen

Saturday, 15 August 2015. 1 1/2 cup idli batter. 1 carrot, chopped /grated. 1/2 tsp red chilli powder. 1 cup spinach leaves. 1/2 " piece ginger. For saffron colour: In a blender, add the chopped/ grated carrots, red chilli powder, 1/4" ginger and salt and grind together as a puree and keep it aside. For green colour: In a blender, add spinach leaves, green chilli, 1/4" ginger and salt and grind together as a smooth puree and keep it aside. In an idli cooker/ steamer , take enough water and allow to boil.

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Shabbu's Tasty Kitchen | shabbustastykitchen.com Reviews

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Saturday, 15 August 2015. 1 1/2 cup idli batter. 1 carrot, chopped /grated. 1/2 tsp red chilli powder. 1 cup spinach leaves. 1/2 piece ginger. For saffron colour: In a blender, add the chopped/ grated carrots, red chilli powder, 1/4 ginger and salt and grind together as a puree and keep it aside. For green colour: In a blender, add spinach leaves, green chilli, 1/4 ginger and salt and grind together as a smooth puree and keep it aside. In an idli cooker/ steamer , take enough water and allow to boil.

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1 recipe gallery

2 non vegetarian

3 chicken

4 beef

5 mutton/lamb

6 sea food

7 prawns

8 clams

9 crab

10 mussels

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Shabbu's Tasty Kitchen | shabbustastykitchen.com Reviews

https://shabbustastykitchen.com

Saturday, 15 August 2015. 1 1/2 cup idli batter. 1 carrot, chopped /grated. 1/2 tsp red chilli powder. 1 cup spinach leaves. 1/2 " piece ginger. For saffron colour: In a blender, add the chopped/ grated carrots, red chilli powder, 1/4" ginger and salt and grind together as a puree and keep it aside. For green colour: In a blender, add spinach leaves, green chilli, 1/4" ginger and salt and grind together as a smooth puree and keep it aside. In an idli cooker/ steamer , take enough water and allow to boil.

INTERNAL PAGES

shabbustastykitchen.com

1

Shabbu's Tasty Kitchen: Kallummakaya / Mussels Cutlet

http://www.shabbustastykitchen.com/2015/08/kallummakaya-mussels-cutlets.html

Wednesday, 5 August 2015. Kallummakaya / Mussels Cutlet. 1 cup/ 250 gm kallummakaya/ mussels, cleaned. 250 gm potato, boiled and mashed. 1 big onion, finely chopped. 3-4 green chillies, finely chopped. 1/2 tsp ginger paste. 1 tsp chilli powder. 1/4 tsp turmeric powder. 1 sprig curry leaves, chopped. Clean the mussels and marinate it with chilli powder, turmeric powder and salt and keep it aside for 10 minutes. Then fry the marinated mussels and mince it in a mixer and keep it aside. 8 August 2015 at 10:45.

2

Shabbu's Tasty Kitchen: May 2015

http://www.shabbustastykitchen.com/2015_05_01_archive.html

Sunday, 31 May 2015. 1 cup grated coconut. 1/2 inch ginger, chopped. 1/2 tsp mustard seeds. 1 sprig curry leaves. 2 dry red chillies. Grind grated coconut, green chillies, ginger, shallot, tamarind and salt together to a smooth paste adding little water. Transfer it into a serving bowl and keep it aside. Heat oil in a small pan and splutter mustard seeds. Add dry red chillies and curry leaves. Pour the seasoning over the chutney,mix well and serve with idli/ dosa. Links to this post. Friday, 29 May 2015.

3

Shabbu's Tasty Kitchen: Prawn Stuffed Paratha

http://www.shabbustastykitchen.com/2015/08/prawn-stuffed-paratha.html

Monday, 10 August 2015. 1 cup prawns, cooked. 1 cup wheat flour. 1 onion, finely chopped. 1 green chilly, finely chopped. 3/4 tbsp coriander powder. 1/2 tsp chilli powder. 1/4 tsp turmeric powder. A pinch of cumin seeds. 3 garlic cloves, finely chopped. 1/4 cup chopped coriander leaves. 1 tbsp kasuri methi. Crush the cooked prawns using a mixer and keep it aside. Heat oil in a pan and splutter cumin seeds. Add chopped onion, green chilly and garlic and saute well. 13 August 2015 at 07:44. Olan / Kumbalan...

4

Shabbu's Tasty Kitchen: December 2014

http://www.shabbustastykitchen.com/2014_12_01_archive.html

Monday, 1 December 2014. 2 cups cold water. 4-5 tbsp sugar ( add to your taste). 1 tbsp lime juice. Cut star fruits into pieces. In a blender, add the chopped star fruits, cold water, sugar and lime juice and blend well. Strain the prepared juice and pour it in a serving glass and serve. Links to this post. Subscribe to: Posts (Atom). View my complete profile. Enter your email address:. Powered By Blogger Widgets. Muringakka Parippu Curry/ Drumstick and Toor Dal Curry. Sundariyappam / Sundari Appam.

5

Shabbu's Tasty Kitchen: Pomfret / Avoli Roast

http://www.shabbustastykitchen.com/2015/08/pomfret-avoli-roast.html

Thursday, 13 August 2015. Pomfret / Avoli Roast. 1/2 kg pomfret/ avoli, cut into pieces. 2 cup onions , finely chopped. 1/2 cup tomatoes, finely chopped. 1 tbsp ginger paste. 1 tbsp garlic paste. 4-5 green chillies, chopped. 1/2 tbsp chilli powder. 1 tbsp coriander powder. 1 tsp turmeric powder. 1 tsp pepper powder. 1/2 cup cashew nuts, roasted and then grind to paste. Clean and cut pomfret into pieces and keep it aside. Soak roasted cashew nuts for 10 minutes and then grind to a paste and keep it aside.

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fitforataste.blogspot.com

Fit for a taste: June 2012

http://fitforataste.blogspot.com/2012_06_01_archive.html

Fit for a taste. My diary of recipes. Tuesday, 26 June 2012. DATES PICKLE.Kannur style with step by step pics. Dates - 1 cup pitted and cut into small chunks. Garlic chopped -1 tbsp. Ginger - 1 tbsp chopped. Green chilly - 1 chopped finely. Red chilly powder - 2 tsp. Turmeric powder - 1 tsp. Mustard seeds- 1 tsp. Vinegar - 1/2 cup. Asafoetida - sprinkle a pinch. Salt - as needed. 2Heat 2 tbsp oil(i used gingely oil)in a saucepan on low heat. 4Add ginger,garlic and green chilly and saute for 1 minute .

sumanarthyskitchen.blogspot.com

Sumanarthy's Kitchen: July 2013

http://sumanarthyskitchen.blogspot.com/2013_07_01_archive.html

Saturday, 6 July 2013. 2 large eggs (beaten with 2 tbsp of water and salt). 1 tbsp of coriander leaves (chopped). 2 tbsp of grated cheese. 3 cherry tomato (cut into half). A pinch of salt. A pinch of pepper. 1 tbsp of olive oil. Do try and enjoy! Saturday, July 06, 2013. Links to this post. Friday, 5 July 2013. Chicken and Mushroom in Oyster Sauce. 250g of chicken boneless (cut into big chunks). 5 dried shiitake mushroom (soaked and cut into half). 5 dried red chillies (cut into half). 1 tsp sesame oil.

fitforataste.blogspot.com

Fit for a taste: ERACHI PETTI / MEAT BOX (crepes filled with chicken stuffing)

http://fitforataste.blogspot.com/2012/07/erachi-petti-meat-box-crepes-filled.html

Fit for a taste. My diary of recipes. Monday, 23 July 2012. ERACHI PETTI / MEAT BOX (crepes filled with chicken stuffing). I dont know the actual name of this snack.I have seen it in a tv show years back and I prepare this often.easy and yummy snack.so thought i will share it here. All purpose flour / maida - 1 cup. Salt - to taste. Water - as needed to make a batter as for dosa. For Chicken filling :. Salt - a pinch. Garam masala powder - sprinkle. 6Keep aside and repeat the same with the rest. Thinking...

fitforataste.blogspot.com

Fit for a taste: KOZHI CURRY/ CHICKEN CURRY (easy chicken curry with coconut milk powder)

http://fitforataste.blogspot.com/2012/07/kozhi-curry-chicken-curry-easy-chicken.html

Fit for a taste. My diary of recipes. Wednesday, 25 July 2012. KOZHI CURRY/ CHICKEN CURRY (easy chicken curry with coconut milk powder). Chicken - 1 small or 1/2 of 1 big cut into pieces. Onion - 2 medium chopped. Tomato - 1/2 of 1 if ripe or else 1 chopped. Ginger - garlic paste - 1 tbsp. Green chilly - 2 slitted. Corriander leaves - a few chopped. Coconut milk powder - 3 tbsp. Water - 1 1/2 cup. Red chilly powder - 2 and 1/2 tsp. Corriander powder - 2 tsp. Turmeric powder - 1/4 tsp. Salt - as per needed.

fitforataste.blogspot.com

Fit for a taste: Easy Fruit Tart with custard filling

http://fitforataste.blogspot.com/2012/06/easy-fruit-tart-with-custard-filling.html

Fit for a taste. My diary of recipes. Thursday, 21 June 2012. Easy Fruit Tart with custard filling. All purpose flour: 1&1/4 cup. Butter - 3/4 of a stick(may b 1/2 cup)chilled. Baking powder - 1/2 tsp. Water - 4 drops. 1In a bowl,add all purpose flour,baking powder and mix well.To this add butter and break into pieces using finger tips to form like bread crumbs , add 4 drops of water to just form a tight rough dough. 2Preheat the oven at 180 degree and spread oil to the tart moulds. Milk - 1 cup. I used ...

fitforataste.blogspot.com

Fit for a taste: July 2012

http://fitforataste.blogspot.com/2012_07_01_archive.html

Fit for a taste. My diary of recipes. Sunday, 29 July 2012. Bird's Nest (quick and easy with step by step pics.). Potato - 3 small or 1 big. Carrot - 1 medium. Salt - as required. Water - 1 cup to cook the vegetables. Egg - 2 1 beaten for coating. Garlic - 2 pods grated. Ginger - 1 small piece grated. Green chilly - 1 slitted or chopped. Turmeric powder - 1/4 tsp. Pepper powder - 1/2 tsp. Garam masala powder - 1 tsp. Corriander leaves - 4 chopped finely. Vermicelli - as needed. Oil - 2 tbsp for frying.

fitforataste.blogspot.com

Fit for a taste: Malabar kaipola

http://fitforataste.blogspot.com/2012/08/malabar-kaipola.html

Fit for a taste. My diary of recipes. Sunday, 5 August 2012. Nendra pazham/plantains - 3 chopped roughly. Sugar - 1/2 cup or as per ur taste. Raisins - 1 tbsp. Cardamom - 3 powdered. Ghee - 4 tsp. Coconut grated - 2 tbsp. 1Heat a sauce pan, add 2 tsp ghee and add the chopped plantains to it and saute. 65279;2.When it slightly turns colour, add sugar and saute until sugar melts completely and switch off.Keep aside. 3In another bowl,beat 3 eggs and add powdered cardamom and mix. Cut into pieces and serve!

fitforataste.blogspot.com

Fit for a taste: April 2012

http://fitforataste.blogspot.com/2012_04_01_archive.html

Fit for a taste. My diary of recipes. Thursday, 26 April 2012. 65279; Ingredients :. Long grain rice or white rice - 2 cups. Cooked rice - 1 cup. Grated coconut - 1/2 cup. Water - 2 cups. Salt - as needed. Oil - 3 tbsp. 1Soak long grain rice for about4 to 5 hours and wash well. 2In a grinder,add the washed rice,cooked rice, grated coconut and salt.Add 2 cups of water and grind to a. Smooth batter.Add water if needed to make a pouring consistency (not too watery nor too thick). Links to this post. 2Heat a...

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shabbustastykitchen.com

Shabbu's Tasty Kitchen

Saturday, 15 August 2015. 1 1/2 cup idli batter. 1 carrot, chopped /grated. 1/2 tsp red chilli powder. 1 cup spinach leaves. 1/2 " piece ginger. For saffron colour: In a blender, add the chopped/ grated carrots, red chilli powder, 1/4" ginger and salt and grind together as a puree and keep it aside. For green colour: In a blender, add spinach leaves, green chilli, 1/4" ginger and salt and grind together as a smooth puree and keep it aside. In an idli cooker/ steamer , take enough water and allow to boil.

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