Akshayapatram

Cashew-cheese curry Pic credit: Manish

This simple paneer (Cottage cheese) recipe is made more nutritious with the addition of some cashew. Another delicious contribution by Manish…

Cashew 150-200 gms (ideal for 4-5 people)
Onions – 1/2 kg
Green Chili – 2 nos (or according to taste)
Tomato – 4-5 nos (medium size)
Capsicum – ½ no (chopped) ..optional
Paneer (Cottage cheese) – 200 – 250 gms
Ginger-garlic paste – 1 tbsp
Garam Masala – 1 tsp
Turmeric powder – ½ tsp
Coriander leaves – for garnish

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egg curry pic credit : Manish

Egg curry can be made in so many different ways…here’s one shared by a bachelor who loves to cook. Thanks Manish for sharing your recipe.

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photo credit: little blue hen

As single even if you have a functional house;  one thing that is a must for you is a microwave and if it is with convection mode, even better! Check out these quick and tasty macaroons

Cardamom seeds (powdered) – 1/2 tsp

Almond Powder – 200gms

Castor Sugar – 200 gms

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photo credit: avlxyz

Drive your Monday blues off with this unbelievably easy to make and yummy to taste Coconut pudding! Thanks Anna for the recipe!

Coconut -1 no
Milk-1litre
Gelatin -3tbsp (add to it 6 tbsp water)
Sugar 1 1/2 cup

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1. Boil milk cool it
2. Extract coconut milk using the milk. (Don’t add water)

photo credit: cell105

Green gram dal (moong dhuli) –  1 cup
Jaggery – ¾ cup
Coconut milk – 100 ml
Coconut pieces – 1 tbsp
Cardamom powder – 1 tsp
Ghee (clarified butter) – 2 tbsp
Cashew and raisins – as required

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1. Fry the dal in a skillet till nice and brown. Keep it aside to cool. Then wash it with water.

Inji means ginger and Puli means tamarind. As the name suggests rightly so, pulinji is a preparation with ginger as the main ingredient cooked in tamarind water. My north Indian friends call it south Indian ginger pickle

Yet again, Pulinji is one of the main dishes served during Onam sadya, however in moderation just like your pickle!

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Chicken Fry

Last recipe in this segment of Kerala non veg specials, chicken fry is yet another traditional preparation. A good snack to go with cocktail sessions and yes goes well as an accompaniment for your lunch and dinner too

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Pork Curry

Pork – 1 kg (washed, drained and cut into small pieces)
Onions – 3-4 big sized (finely chopped)
Tomatoes – 2 nos (finely chopped)
White vinegar – 1 tbsp
Oil – 2 tbsp
Salt to taste

For curry masala, grind to a fine paste the following

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photo credit: avlxyz

Most of the people I know are crazy about Liver curry so I thought that it might be a good idea to share its recipe on Akshayapatram!

Lamb’s liver – 500 gms (membrane removed, washed,drained and cut into cubes)
Shallots (small onion) – 10 nos (finely chopped)
Ginger – 1 tbsp (finely chopped)
Cloves – 3-4 nos
Coconut oil or any cooking oil – 1 and ½ tbsp
Salt to taste

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Mutton Curry

After seafood and chicken its now time for some mutton

Mutton – 500 gms (washed, drained and cut into pieces)
Onions – 2 nos (sliced)
Ginger – 1 tbsp (chopped)
Coriander leaves – finely chopped
Curry leaves – 1 sprig
White vinegar – 2 tsp
Ghee (clarified butter) – 2 tbsp
Salt to taste