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Tuesday, June 30, 2009

Chocolate Chip Muffins

Took this recipe from Joy of baking ,but made slight changes.....



Ingredient
Butter melted-1/2 cup
Egg-2
Milk-1 cup
Vanilla essence-1/4tsp
Cinnamon powder-1tsp
Chocolate chips(semi sweet)-3/4 cup
Maida-2 cups
Sugar-2/3 cups
Baking powder-1tbsp
Salt -1/2tsp
Method
In a bowl mix flour,baking powder,salt,cinnamon powder & chocolate chips with a spatula ,till everything is evenly mixed.Beat milk,egg,essence & melted butter with a electric beater for 3 minutes.Mix the dry ingredients with the egg mixture with a ladle.Grease a muffin tin pour ladle full & bake it for 10 minutes at 375deg. C

Buffalo Chicken Wings



This is my version of Buffalo wings...You can say its a fusion of Indian & American.

Ingredients for Marination
Chicken wings-1 pound
Salt to taste
Tandoori masala-1tsp
Sesame oil-2tsp
Rice vinegar-1tsp
Chilly powder-1tsp
Ingredients for the sauce
Flour-1tsp
Louisiana hot sauce-2tbsp
Tabasco sauce-1tsp
Ginger & garlic paste-1tsp
Tomato sauce-2tsp
Salt to taste
Brown sugar or honey-1tsp
(Mix above ingredients in a bowl)
Method
Marinate the chicken for 2hrs in the fridge.Heat a pan fry the wings in high flame till its light brown on all sides .Pour the sauce on top & fry it in medium flame ,cook it till all the sauces are absorbed completely & it gives a nice brown colour.serve it as a starter.

Coconut Stuffed Brinjals

Ingredients
Small purple brinjal-6
Oil-4tsp
Cinnamon stick-1/2'',Cloves-3,Cardamom-2
Ingredients for Grinding

Fresh or Frozen grated coconut-2 hand full
Ginger & Garlic paste-1tbsp
Fennel seeds-2tsp
Green chillies-3
Turmeric powder-1/4tsp
Salt to taste
(Grind all the ingredients to a smooth paste)
Method
Slit the brinjals on top like a cross(do not cut it fully otherwise your filling will come out).Fill the brinjals with the filling mixture.Pour oil in a pan temper it with the spices.Arrange the brinjals in the pan.In a medium heat cook it covered till all the sides are cooked & the masala is brown in colour. Serve it with rice or roti .














Monday, June 29, 2009

Onion Coriander chutney

Ingredients
Onion-1/2
Coriander leaves-1/2 bunch
Mint leaves-a hand full(optional)
Green chillies-3
Ginger-1/4''
Coconut-1tsp
Hing-1/4tsp
Tamarind paste-1tsp
Salt to taste
Turmeric powder-1/4tsp
Oil-1tsp
Uraddhal-1tsp
Mustard-1/4tsp
Jeera-1/2tsp
Method
Heat oil in a pan add uraddhal,mustard & jeera,let it splutter.Add the remanining ingredients one by one,fry till light brown.Cool & grind to a smooth paste.


Oats & Wheat Rawa Idly


Ingredients
Steel cut oats powdered-1 & 1/4 cup
Wheat rawa powdered-1 cup
Salt to taste
Curd-1 & 1/2 cup
Baking soda-1/2tsp
Water to dilute
Ingredients for tempering
Oil-2tsp
Mustard-1/2tsp
Channa dhal-1tsp
Urad dhal-1tsp
Jeera-1/2tsp
Onion-1/4(optional)
Green chillies-1
Curry leaves -little
Ginger chopped-1/4''
Method
Dry roast oats & wheat rawa till its just hot,cool it.Heat oil in a pan temper it.Pour it in the oats mixture.Add the soda ,water & curd.Mix it well till there is no lumps.Rest it for 10 minutes.Dilute the batter if it becomes thick.Grease idly plates pour a ladle of batter & steam it till done.Serve it with my Onion Coriander chutney.
Tips
Mine was not that soft because i used very little of baking soda.You can increase the quantity if you like.You can also add vegetables to make it more healthy.

Sunday, June 28, 2009

Watermelon Skin Chutney

Ingredients
Watermelon skin chopped-2 cups
(only the green & white part)
Salt to taste
Tamarind paste-2tsp
Oil-2tsp
Uraddhal-2tsp
Channadhal-2tsp
Jeera-1tsp
Coriander seeds-1tbsp
Green chillies-4
Ginger-1/2''
Peanuts-1 hand full
Coconut-2tsp
Hing-1/2tsp
Tempering
Oil-1tsp
Mustard-1/2tsp
Jeera-1/4tsp
Red chilles-2
Curry leaves-little
Uraddhal-1/2tsp
Method
Heat oil fry the melon skin till its cooked ,keep it aside.Fry the other ingredients one by one.Cool everything & grind to a smooth paste.Temper it.Serve it with rice or any tiffins.
Tips
Watermelon skin will be very hard to cook fast,so grate it or chop it finely & then fry.

Friday, June 26, 2009

Cinnamon Bun


Ingredients for the Bun
Maida-3 & 1/2 cup
Whole Milk-1 cup
Dry yeast-2 & 1/4tsp
Salt-1tsp
Egg -1
Butter-3tbsp
Ingredients for the Filling
Brown sugar-3/4 cup
Raisins-1/3 cup
Pecan chopped-1/3 cup
Butter-1/2 stick
Salt a pinch
Cinnamon powder-1tbsp
Ingredients for the Glaze
Powdered sugar-4tsp
Corn flour-1/2tsp
Milk to dilute
Vanilla essence-2 drops
(Mix above ingredients to a semi thick paste with milk)
Method
Mix milk & butter & heat it in microwave for 45 sec.In a bowl mix flour,egg,salt & yeast.Pour the milk mixture in it & make a soft dough.Cover & rest it for 2 hours.Mix the filling ingredients together in a bowl except the butter,keep it aside.Roll the dough into a rectangle.Apply the butter on top,sprinkle the filling ingredients.Roll it tightly ,cut into 1/2'' circles.Arrange on a greased tray.Bake it for 15 minutes at 375 deg.C.Smear the glaze on top while warm.Best served warm..














Tuna Puttu

Ingredients
Tuna (tin)-2
(Drain the water)
Salt to taste
Pepper-1 & 1/2tsp
Chopped Onion-1
Chopped Green chillies-2
Chopped Garlic-5
Turmeric powder-1/4tsp
Curry leaves little
Oil-4tsp
Method
Heat oil in a pan fry onions,garlic & green chillies till light brown.Add remaining ingredients & fry in medium heat till golden brown & slight crisp .Garnish it with coriander leaves.

Thursday, June 25, 2009

Brinjal Rice

Ingredients
Long purple brinjal cubed-1
(you can also use small brinjals)
Onion-sliced-1/2
Garlic sliced-3
Curry leaves little
Salt to taste
Chilly powder-1/4tsp
Turmeric powder-1/4tsp
Hing-1/4tsp
Basmati rice-1 cup
Tempering
Oil-6tsp
Mustard-1tsp
Channadhal-1tsp
Uraddhal-1/2tsp
Jeera-1/4tsp
Red chillies-3
Method
Heat oil in a pressure cooker temper it.Add the onion,curry leaf & garlic fry till light brown.Add the brinjal & all dry powders,fry for 2 minutes.Add rice & water,cook it till done.Serve it with any raita.





Carrot Mysore Pak

Ingredients
Finely grated carrots-1/2 cup
Besan-1 cup
Ghee-2 & 1/4 cups
Sugar-2 cups
Water-1 cup
Method
Fry the carrots & besan each separately with 1tsp of ghee till raw smell goes off.Put it in a bowl,add the remaining ghee to it .Stir it well without any lumps.Boil sugar & water till bubbles appear.Keep it in low heat & add the carrot,besan & ghee mixture.In medium heat keep mixing it(may be for 5 minutes).You will notice that the mixture is leaving the sides of the pan & all the bubbles have come closer(looks like a semi thick paste consistency).This is the stage to remove from heat & pour it on a greased pan.While warm cut into desired shapes.
Tips
Try to use a non stick pan because its less mess & easy to know the stage for removing the mixture.This is a sweet which really requires patience & more concentration.Otherwise your sweet will form into rocks or crumble down in a minute you miss the stage....This also requires some practice,so new comers pl. try with small quantity 1st.

Wednesday, June 24, 2009

Buttered String Beans

Ingredients
String beans cut into halves-1 bunch
Salt & Pepper to taste
Morjaram or Basil-1tsp
Crushed garlic-1(optional)
Butter-1tsp
Method
Steam the beans with salt & keep it aside.Heat butter in a pan saute the beans,salt & pepper.
Sprinkle morjaram & serve it with Chicken Kheema Spaghetti.

Chicken Kheema Spaghetti


Ingredients for the chicken
Ground Chicken-1 cup
Chopped Onion-3tbsp
Chopped Ginger & Garlic-1tsp
Chopped Green chillies-1
Salt & Pepper to taste
Turmeric powder-1/4tsp
Garam masala-1/4tsp
Curry & Coriander leaves-little
Oil-1/2tsp
Other Ingredients
Cooked whole wheat spaghetti-2 cups
Spaghetti sauce-1 cup
Shredded cheese-little
Salt & Pepper to taste
Olive oil-3tsp
Method
Heat oil in a pan add onion,ginger,garlic,green chillies,garam masala,salt & pepper fry till light brown.Add the chicken & fry it in high flame till its cooked(3 minutes).Add curry & coriander leaves & keep it aside.Heat oil in a pan fry the cooked spaghetti for 1 minute.Add the chicken & sauce,check for salt & pepper.Fry for 2 minutes add the grated cheese & serve it hot with Buttered String Beans.





Cucumber Buttermilk

Ingredients
Cucumber puree-1/2 cup
Curd-1 cup
Water to dilute
Salt to taste
Jeera powder-1/4tsp
Ginger -1/4''
Lime juice-1tsp
Curry leaves chopped- little
Method
Beat all above ingredients together in the blender.Before serving garnish it with curry leaves & jeera.Serve it cold.

Stuffed Masala Brinjals /Eggplants

Ingredients for grinding
Urad dhal-1tbsp
Moongh dhal-1tbsp
Masoor or Thur dhal-1tbsp
Channa dhal-1tbsp
Coriander seeds-2tsp
Jeera/cumin-1tsp
Red chillies-4
Hing-1/2tsp
Methi/fenugreek seeds-1/2tsp
(Roast above ingredients with 1tsp of oil. Cool & dry grind it to a coarse powder)
Ingredients
Small purple brinjal/small eggplants-6
Chopped onions-2tbsp
Chopped curry leaves little
Chopped Coriander leaves a hand full
Oil-2tbsp
Salt to taste
Turmeric powder-1/2tsp
Method
Slit brinjals half way from top (like a cross ,do not cut fully otherwise you won't be able to fill the masala).In a mixing bowl mix all above ingredients together.Take small portion of the masala & fill it inside the brinjals,press it well.Heat oil in a pan arrange the brinjals & the left over masala if any on top.Sprinkle some water,cover & cook the brinjals in low heat.In intervals give a mix & cook it till all the sides are brown & oil separates the pan.Switch off the stove garnish with some curry & coriander leaves,serve it with chapathi or rice.



Tuesday, June 23, 2009

Magic Eggs



Ingredients for Stuffing
Ground Chicken-1 cup
Chopped Onion-3tbsp
Chopped Ginger & Garlic-1tsp
Chopped Green chillies-1
Salt & Pepper to taste
Turmeric powder-1/4tsp
Garam masala-1/4tsp
Curry & Coriander leaves-little
Oil-1/2tsp
Ingredients
Eggs-4
Chapathi dough for sealing the eggs- little
Method
Heat oil in a pan add onion,ginger,garlic,green chillies,garam masala,salt & pepper fry till light brown.Add the chicken & fry it in high flame till its cooked(3 minutes).Add curry & coriander leaves & keep it aside.Take the eggs break it open on top with a knife making a very small hole (just for the filling to enter inside the eggs).Remove little white portion & with a back of the spoon beat the remaining mixture inside the egg.Take a spoon of the filling mixture fill it inside the eggs & seal it with chapathi dough(so that the filling doesn't comes out).Steam these eggs (keeping it straight) for at least 10 minutes.Cool it & peel off the shell & serve it.
Tips
Don't fill it till the brim,otherwise while cooking all the filling will come out slowly.Try steaming it by keep it straight.Cook it in medium heat.You can also cover the whole egg with the dough & then steam it.To do this dish you really need patience.

Monday, June 22, 2009

Mango Kulfi / How to make Mango Kulfi / Indian Mango Ice Cream

images for Mango Kulfi / How to make Mango Kulfi / Indian Mango Ice Cream
Mango Kulfi
Ingredients
Pulp of Mangoes-2
Condensed milk-4tbsp
Sugar-3tbsp
Cardamom powder-2tsp
Saffron-2 pinch
Milk-3 cups
Milk powder-1 cup
Chopped pistachio & Almonds-1tbsp
Corn flour-1tbsp
Method
Pour milk,condensed milk,sugar,milk powder & corn flour in a pan mix it well without any lumps.
Switch on the stove & give a boil (keep stirring otherwise it will burn at the bottom).
Cook the mixture for 5 minutes,switch off the stove add nuts & saffron.
Cool the mixture completely, mix the pulp.
Pour it in kulfi moulds & freeze it overnight.
Then remove from mould & serve.
Tips
You can also pour it in ice cube trays & freeze .
To take out kulfi from mould with ease hold the mould under running water for 1/2 a minute,it will come out quickly.

Thanks for visiting

Thursday, June 18, 2009

Coriander Leaf Pulao

Ingredients
Basmati rice-1 & 1/2 cup
Coriander leaf chopped -1 bunch
Salt to taste
Garlic sliced-3
Onion sliced-1/4
Peas little(optional)
( I used it only to give nice colour to the dish)
Oil-2tsp
Ghee-1tsp
Whole pepper-10,Cloves-2,Cardamom-2,Cinnamon stick-1/4'',Jeera-1/4tsp
(Whole spices)
Method
Heat oil & ghee in a pan,add the whole spices & fry it.Add the above ingredients one by one till the leaves reduces.Add rice fry a bit ,add salt & water(use 1 : 1 & 1/2 water) .Close & cook it till done.

Aloo Gobi

I thought of giving a break for my kitchen as Iam going to be out of town for 3 days....but couldn't resist .....I made a simple menu Aloo Gobi & Coriander Pulao today.Enjoy!!!!!






Ingredients
Potato cubed-2
Cauliflower florets-1 cup
Green chillies-slit-2
Salt to taste
Coriander powder-1tsp
Chilly powder-1tsp
Turmeric powder-1/4tsp
Ginger grated-1/2''
Hing-1/2tsp
Lime juice-1tsp
Tempering
Oil-4tsp
Jeera-1tsp
Method
Heat oil in a pan temper it.Add the potato ,salt & turmeric powder,close & cook till its 3/4 done.Now add other ingredients,fry a bit .Close & cook till done.Switch off the fire & add the lime juice.

Wednesday, June 17, 2009

Omelet in Coconut Gravy

Ingredients for Omelet
Eggs-4
Salt & Pepper to taste
Ingredients for the gravy
Oil-1tsp
Chopped onion-1
Chopped tomato-1
Ginger & Garlic chopped-1tsp
Green chillies chopped-2
Turmeric powder-1/4tsp
Red chilly powder-1/2tsp
Coconut milk diluted-1 cup
Garam masala-1/4tsp
Curry & coriander leaves-little
Method
Beat eggs with salt & pepper.Heat 1tsp of oil in a pan pour the egg mixture.Cook it both sides.Cut the omelets into big bits,keep it aside.Heat oil in a pan fry above ingredients one by one.Pour coconut milk ,close & cook till the gravy is done.Switch off the stove & add the omelets.Garnish it with coriander & curry leaves.
Variation
If you don't want to use coconut milk replace it with fresh beaten curd.You can steam the eggs if you don't want to fry in pan.

Green Apple & Radish Leaf Chutney

Ingredients
Chopped green apples-2
Chopped radish leaf-1/2 cup
Salt to taste-
Ginger-1/2''
Green chillies-4
Curry leaf little
Hing-1tsp
Peanuts-1tbsp
Uraddhal-1tsp
Jeera-1tsp
Channadhal-1tsp
Tempering
Oil-3tsp
Mustard-1/2tsp
Uraddhal-1/2tsp
Jeera-1/4tsp
Method
Heat 1 tsp of oil & fry the radish leaf till its cooked(3minutes).Keep it aside.Heat oil add the urad,channa dhal,jeera,peanuts,hing,ginger,apple & green chillies.Fry till light brown.Cool it .First grind the greens then add the remaining ingredients to a coarse mixture.Temper it.Serve it with rice or tiffin.

Vegetable Toast


Ingredients
Wheat Bread Slices-6
Butter-1tsp
Cheese slices-3
Filling
Boiled & Mashed potato-2
Chopped vegetables-1/4 cup
(Peas,Cabbage,Carrot,Beans)
Salt & Pepper to taste
Curry powder-1/2tsp
Spring onions chopped-1
Method
Heat butter in a pan fry filling ingredients one by one till vegetables are 3/4 cooked.Place 2 spoons on the bread place a cheese slice & cover it with another slice.Toast it in bread toaster till light brown.Serve it hot with ketchup.Enjoy this simple toast......

Tuesday, June 16, 2009

Instant Green Apple Pickle



Ingredients
Chopped green apples-2
Salt to taste
Oil-1tbsp
Chilly powder-2tsp
Hing-1/2tsp
Mustard-1tsp
Methi powder-1/4tsp
Method
Heat oil in a pan temper it with above ingredient.Pour it on top of the chopped apples.Your instant pickle is ready in 2 minutes!!!!!!!!

Green Apple Puliyohara/Puliyodharai

My friend gave me a lot of Green Apples from her garden,experimenting new dishes from it.Here is one of my creation.....



Ingredients
Green Apples-3
(Grated)
Curry leaves little
salt to taste
Turmeric powder-1tsp
Hing-1tsp
Green chillies-4
Tempering
Oil-2tbsp
Mustard-2tsp
Jeera-1tsp
Urad dhal-2tsp
Channa dhal-2tsp
Peanuts-one handfull
Dry roast & powder
Channa dhal-1tsp
Methi-1/4tsp
Coriander seeds-1tsp
Method
Pour oil in a pan & temper it.Now add above ingredients & fry till apples are cooked & oil separates.Add the ground powder & mix it.Mix the required amount of the mixture in rice & serve.Your puliyohara is ready.


As these apples are sour no need to add tamarind.




Paal Paniyaram

Hi Friends to celebrate my 200th post I made Paal Paniyaram.....Enjoy!!!!!!!!!!!

Ingredients
Urad dhal-1/2 cup
Rice-1tsp
Salt a pinch
Oil-to fry
Whole milk-1 cup
Coconut milk-1/2 cup
(i used the tin)
Sugar-8 tsp
Cardamom powder-1tsp
Saffron-a pinch (optional)
Method
Soak dhal & rice for 1 hour.Grind it with salt to a semi coarse consistency.Heat oil in a pan drop small balls with a spoon & fry them like vadas till light brown.Remove on a kitchen towel keep it aside.Heat both the milks in a pan add cardamom powder & sugar.Boil it for 5 minutes.Switch of stove add the fried balls & leave it to soak.Garnish it with saffron.I like to eat it cold.

Tips

Grind the dhal in grinder preferably,otherwise the dhal balls will be very hard to eat.

Garlic Bread

This recipe is from Rachael Ray....but made slight change according to the availability of ingredients in my kitchen.


Ingredients
Hot dog buns-4
Butter-1/4 stick
Olive oil-2tsp
Parsley & Oregano-2 pinch each
Salt & Pepper to taste
Garlic -1(make a paste)
Method
Cream all above ingredients together.Apply on the buns & toast it on a tawa both sides.Place on a plate & sprinkle parsley before serving.This can be served as starter or for quick breakfast.
Variation
For extra taste for kids you can also add cheese on top.




Monday, June 15, 2009

Moongh Dhal Upuma / Upma / Pasi Paruppu Pittu

Ingredients
Yellow moongh Dhal-1 cup
Onion Chopped-1/2
Green chillies chopped-2
Salt to taste
Lime juice-2tsp
Grated coconut-2tsp
Curry & Coriander leaves-little
Ginger-1/4''
Ingredients for tempering
Oil-3tsp
Mustard-1/2tsp
Jeera-1/4tsp
Hing-1/4tsp
Urad dhal-1tsp
Method
Soak moongh dhal for 1 hr,grind it to a smooth paste with salt & 1 green chilly.Pour it in a greased pan & steam it.Cool & crumble it.Keep it aside.Heat oil in a pan temper it.Add the onion,green chillies , curry & coriander leaves & ginger.Fry till light brown.Add the moongh dhal mixture & fry for 5 minutes.Remove from stove add coconut & lime juice,mix well & serve it.

Pudina Pickle (Mint Pickle)

Ingredients
Mint leaves-3 cups
(Wash it & fry it in 2tsp of oil till reduced to 1/2, dry & changed its colour.Cool & grind it coarse in mixi.)
Sliced Garlic-10
Salt to taste
Chilly powder-2tsp
Turmeric powder-1/2tsp
Tamarind juice-3tsp
Oil-1 cup
Ingredients for grinding
Mustard-1tsp
Jeera-1tsp
Urad dhal-1tsp
Sesame seeds-1tsp
Methi-1/4tsp
Coriander seeds-1tsp
Red chillies-4
(Dry roast above ingredients & powder it)
Method
Heat oil in a pan,add chilly,turmeric powder ,salt,tamarind juice,garlic & mint.Fry till water evaporates,add the ground powder.Fry for 2 minutes till oil separates.Cool & store it in a dry jar.
Tips
For extra flavour you can also temper it with mustard & jeera .


Sunday, June 14, 2009

My First Lovely Award

Iam very happy to get My First Award From Renu of http://renus-kitchen.blogspot.com/Thank you some much for thinking about me.I would like to pass this Award to......






1. Aswini of http://www.ashwini-spicycuisine.blogspot.com/
2. Hari chandana of http://thecuisine.blogspot.com/
3. Shanthi of http://shanthisthaligai.blogspot.com/
4. Mahimaa of http://www.spicesetc.blogspot.com/ (My first dish sent to her Event)
5. Neelima Praveen of http://neelimapraveen.blogspot.com/ (I was inspired by my cousin)
6. Nithya of http://4thsensesamayal.blogspot.com/
7. Pooja of http://myexperiencewithcooking.blogspot.com/ (My first Follower)
8. Poornima Nair of http://poornimastastytreats.blogspot.com/ (My second dish sent to her event)
9. PriyaMeena of http://cooking-maduraistyle.blogspot.com/
10. Rajeswari of http://rakskitchen.blogspot.com/


Please pass this Award to 10 Bloggers,This will be a great encouragement to cook more & more dishes!!!!! HAPPY BLOGGING

Meen Kuzhambu (Fish Gravy)

Ingredients
Fish pieces-8
Chopped Onion-1/4
Chopped Garlic-8
Curry & Coriander leaves -little
Tamarind juice diluted-2 cups
Ingredients for tempering
Oil-2tbsp
Vadagam-2tsp
(or mustard,methi & jeera)
Ingredients for grinding
Onion-1/4
Green chilly-4
Ginger-1/4''
Jeera-1tsp
Curry leaves-little
Salt to taste
Coriander powder-1tsp
Chilly powder-2tsp
Method
Heat oil in a pan & temper it.Add the onion,garlic & little curry & coriander leaves,fry till brown.Add the ground masala fry till oil separates.Now pour the tamarind juice & cook till raw smell goes .Add the fish pieces & give a boil.Switch off the stove & garnish it with curry & coriander leaves.




Saturday, June 13, 2009

Beetroot Halwa


Today is my 15th Wedding Anniversary to celebrate it I have made an easy halwa enjoy!!!!!!!!!



Ingredients
Beetroot-2( grated)
Sugar-1 cup
Ghee-3tbsp
Nuts fried in ghee-4tsp
Cardamom powder-1tsp
Method
Fry the grated beetroot in ghee till it becomes soft.Add sugar & cook it closed for 5 minutes.Add cardamom powder & nuts mix well & serve it hot or cold.
Tips
If you don't have enough beetroot add some grated carrot,you will not find any difference.For richness you can also add condensed milk & Khoya.


Friday, June 12, 2009

Chicken Red Chilly Fry


Ingredients For Marination
Diced Chicken-1 pound
Salt & Pepper to taste
Turmeric powder-1/2tsp
Curry powder-1tsp
(or any meat or garam masala in your kitchen)
Ingredients for Tempering
Sliced onions-1/4 cup
Ginger & Garlic paste -1tsp
Chopped Fresh Red Chillies-10 or more.
Oil-4tsp
Method
Marinate the chicken with above ingredients in fridge for 1 hr.Heat oil in a pan fry the onion ,red chillies & ginger garlic paste till light brown.Add the chicken & fry it in medium high flame till its brown in colour( do not add any water).Remove & serve it as starter or as a side dish.





Shrimp & Peas Gravy


Ingredients
Shrimps -2 cups
Peas-1 cup
Onion chopped-1
Tomato chopped-1
Ginger & Garlic paste-1tsp
Turmeric powder-1/2tsp
Salt to taste
Chilly powder-1tsp
Coriander leaves-little
Oil-2tsp
Cloves-2,Cardamom-1,Cinnamon-1/4''
(Whole Spices)
Method
Heat oil in a pan temper it with whole spices.Add the onion fry till light brown.Add tomato,ginger & garlic paste.Fry till tomatoes are mashed well.Now add all dry powders,shrimp & peas.Pour very little water ,cover & cook it till done.Garnish it with coriander leaves.

Thursday, June 11, 2009

Baked Tandoori Cauliflower


Ingredients
Cauliflower cut into big florets-2 cups
Tandoori masala-2tsp
Curd-2tbsp
Salt & Chilly powder to taste
Oil-2tsp
Turmeric powder-1/4tsp
Method
Marinate the florets with all the above ingredients .Keep it in fridge for 2 hrs.Arrange it on a greased baking tray & broil or bake it till its golden brown.Serve it with any dip.

Wednesday, June 10, 2009

Peanut Butter Pecan Cookie

I took this recipe from Elise.com,but made some slight alterations!!!!

Ingredients
Sugar-1/2 cup
Brown sugar-1/2cup
Peanut butter-1/2 cup
Butter-1/2 cup
Egg-1
Flour-1 & 1/4 cup
Baking soda-3/4tsp
Baking powder-1/2tsp
Salt-1/4tsp
Chopped Pecan-15
Method
Beat both the butters,sugars & egg.Then mix all the dry ingredients with your hand (a sticky dough).Cover it & keep in fridge for 2hrs.(for handling the dough easily).Ungrease a baking tray place a small ball of dough,press it with a fork like a crisscross pattern on top.Bake it at 325 deg. for 10 minutes.Cool it & serve it for tea.



Egg Rolls


Ingredients
Shredded Cabbage-1/2cup
Shredded Carrot-1/2 cup
Shredded Beans-1/2cup
Shredded Paneer-1/4cup
Chopped spring Onions-1/4 cup
Chopped ginger & garlic-2tsp
Frozen Egg roll sheets-1 pck.
Oil-1tsp
Salt & Pepper to taste
Soy sauce-2tsp
Chilly paste-1/2tsp
Vinegar-1tsp
Oil to deep fry
Method
Heat oil in a pan fry the vegetables & paneer for 2 minutes.Add all the sauces & season it.Let it cool.Keep a tsp. of mixture inside the sheet & roll it tightly & seal the edges with maida diluted in little water or beaten egg white.Heat oil in a pan & deep fry till golden brown.Serve it with any sauce you desire.



Monday, June 8, 2009

Crispy shrimp

Ingredients for marination
Frozen shrimp-40
( I used cooked & deveined salad shrimp)
Salt to taste
Chilly powder to your taste
Garam masala-1/4tsp
Turmeric powder-1/4tsp
Maida-1tsp
Corn flour-1tsp
Bread crumbs to coat the shrimp
Oil-to shallow fry
Method
Marinate the shrimp with above ingredients in fridge for 10 minutes.Heat oil in a pan & shallow fry it.Serve it with ketchup or any dip of your choice.
Variation
Instead of shrimp you can also do with mushroom.




Minty Chicken Gravy

Today morning my friend brought lot of organic Mint leaves from her garden.So fresh....I couldn't resist ,immediately went to my kitchen & prepared this dish.It was yummy!!!!


Ingredients
Chicken cubed-1 cup
Chopped onion-1/2
Curd-1/4cup
Curry powder-1/2tsp
Salt to taste
Ingredients for grinding
Mint-1 cup
Green chillies-2
Ginger & Garlic-1 & 1/2tsp
Lime juice-1tsp
Cashew nut -5
(grind to a smooth paste)
Ingredients for tempering
Oil-4tsp
Cinnamon-1/4''
Cloves-2
Cardamom-2
Jeera-1/2tsp
Method
Beat curd with salt & curry powder, keep it aside.Heat oil in a cooker temper it.Add onion & fry till light brown .Now add the ground masala fry till oil separates.Add curd,chicken & water & cook it till done.Serve it with pulao,plain rice or roti.

Variation


This dish can also be made with Mutton.


Sunday, June 7, 2009

Egg Puffs


Ingredients
Frozen Puff pastry sheet-1
Boiled Eggs Cut into half-6
Sliced onion-1
Salt & Pepper to taste
Dry parsley-1/2tsp
Curry powder-1/2tsp
Oil-1tsp
Method
Thaw the puff pastry & cut into squares.Heat oil in a pan saute onions & all dry masalas & keep it aside.In each square place an egg ,1tsp of masala & fold it to your desired shape.Bake it in oven for 10 minutes or till brown at 350deg.C.

Saturday, June 6, 2009

Peas Tofu Gravy

Ingredients
Frozen peas-2 cups
Cubed Firm Tofu-1 cup
Chopped Onion-1
Ginger & Garlic Paste-2tsp
Pasta Italian sauce-1/2cup
(or any tomato paste)
Salt to taste
Chilly powder-1tsp( to your taste)
Turmeric powder-1/4tsp
Kastoori Methi-1 hand full
MDH Kitchen king masala-1tsp
(or any garam masala)
Cardamom-3,Cinnamon-1,Cloves-3,Jeera-1tsp.
(whole Garam Masala)
Oil-6tsp
Method
Heat oil add the whole Garam Masala.Fry the onions till light brown colour.Now add ginger & garlic paste & all dry powders.Fry till raw smell goes.Add the tofu ,peas & tomato sauce.Fry for 5 minutes,pour water & cook the gravy till its semi thick.Garnish it with kastoori methi & serve it hot with pulao or roti.

Thursday, June 4, 2009

Carrot Pecan Cake

Today is my son's 13th Birthday...So i decided to bake a cake.It came out really good!!!!


Ingredients
Maida-2 cups
Sugar-2 cups
Shredded carrots-3 cups
Chopped Pecan-1 cup
Baking Powder-1tsp
Baking Soda-1tsp
Salt-1tsp
Ground Cinnamon-1tsp
Cooking oil-1 cup
Egg-4
Ingredients for Frosting
Butter-1/3 cup
cream cheese-4tsp
Vanilla essence-1/2tsp
Sugar-5tsp
(Cream above ingredients together till smooth)



Method
Pre heat the oven.In a mixing bowl mix the liquid ingredients first & then mix other ingredients till well mixed.Grease a cake pan ,dust it with maida.Pour the mixture in it & bake it at 350deg. till done.Cool the cake & spread the frosting on top .Decorate it as desired.

Wednesday, June 3, 2009

Rose Petal & Dry Fruit Ladoo


Ingredients
Rose petals dried & coarsely powdered-1/4 cup
(I used red & pink rose,wash it & dry it on a towel inside the house)
Edible gum-1/8 cup
(Dry roast till it puffs up & make a powder)
Almonds chopped & roasted in 1tsp of ghee-3/4 cup
Prunes chopped finely-10
Milk maid-1/2 tin(7oz)
Sugar-2tsp
Dry coconut powder roasted till light brown-1/2 cup
Cashew nuts chopped & roasted -1/2 cup
Cardamom powder-1tsp
Pottu kadalai powder-4tsp(optional)
(use only if your ladoo mixture is sticky)
Ghee-2tsp
Method
Heat ghee in a non stick pan ,add all above ingredients & mix it well for 5 minutes.Cool it & make it into balls.
Tips
These ladoo will be a bit sticky so apply some ghee on your palms or add 4tsp of pottu kadalai powder ,then make ladoos.You can add any dry fruit of your choice.



Paneer Cheese Toast

Ingredients
Whole wheat bread-4 slices
Oil to spray the pan
Filling
Grated Paneer-1 cup
Grated Cheese-1/2 cup
Ketchup or Pasta sauce-1 cup
Salt & Pepper to taste
Capsicum & Onion-2tsp
(Mix all the ingredients together)
Method
Grease a baking tray.Spread the Paneer & cheese mixture on top of the bread evenly.Sprinkle some cheese on top & bake it till crisp in the oven.

Chilly Egg Paratha

Ingredients
Ready made Puff paratha-2
(Cook it & cut into cubes)
Salt to taste
Capsicum chopped-1/2
Onion chopped-1/2
Curry leaves-little
Chilly paste-1tsp
Soy sauce-4tsp
Ketchup-2tbsp
Scrambled eggs-2
Ginger & Garlic chopped-2tsp
Oil-2tsp
Method
Heat oil in a kadai fry all the vegetables till light brown.Add all the sauces & mix it.Add the parathas & egg.Cook it till everything is mixed properly.Garnish it with curry leaves.
This is a very easy tiffin,you can make it in 10 minutes.




Orange caramel Custard


Ingredients For Caramel
Sugar -1 & 1/2tsp
Water-3drops
(Mix & keep it in microwave for 1 minute till it turns brown)
Ingredients for the Custard
Milk-1 cup
Egg-2
Nutmeg powder-3 pinch
Orange Zest-1tsp
Orange juice of 1/2 orange mixed with 1tsp of corn starch.
sugar-1/4cup +2tsp extra.
Method
Mix above ingredients together in a mixing bowl.Pour the mixture on top of the caramel mixture & sprinkle little bit of nutmeg on top.Steam it till cooked (20 minutes).Cool & loosen sides of custard with a knife & invert it on a plate.Serve it cold or hot.




Fresh Apricot Milkshake

Ingredients
Chopped Fresh Apricot-1/2 cup
Whole Milk-1 cup
Vanilla Ice cream-1 tbsp
Cardamom powder-a pinch
Brown sugar to your taste
Method
Blend above ingredients together & serve it cold.

Oats Bonda


Ingredients
Quick Oats powdered-1/2 cup
Urad dhal-1/2 cup
Salt to taste
Crushed pepper -1& 1/2tsp
Coconut bits-1/2tbsp
Baking soda-a pinch
Oil to deep fry
Method
Soak urad dhal for 30 minutes & grind to a smooth paste.Add above ingredients & mix well.Rest for 5 minutes & deep fry bondas in oil.Serve it with my Tomato mint chutney.















Tuesday, June 2, 2009

Ceylon Egg Parota

Ingredients
Uncooked Tortilla -2
(I bought it from Costco)
Oil-2tsp
Egg -2
Salt to taste
Onion,Capsicum,Tomato chopped -2tbsp
Ginger & Green chillies-little
Coriander & Curry leaves-little
Method
Beat the eggs with above ingredients.Cook the tortilla both sides.Apply the egg mixture on top & fold all four sides & turn it.Add oil & cook it in low flame till the egg mixture is cooked inside.Serve it hot with Ketchup or any kurma.
Variation
Follow the same method & fill it with kheema masala in the center for extra taste.
Tips
You can make Parota from the scratch as it will be more thinner & the filling will cook fast.I pricked with a fork on top of the tortilla & then cook it in low heat.

Coriander & Chayote Fry

Ingredients
Chayote chopped-1
Oil-4tsp
Ingredients for grinding
Coriander leaves-1 small bunch
Garlic-2
Jeera-1tsp
Salt to taste
Turmeric powder-1/4tsp
Grind above ingredients to a smooth paste
Method
Heat oil in a pan,add the vegetable & fry it for 5 minutes.Now add the ground masala & fry it in low flame till cooked.Serve it with hot rice.
Tips
You can stuff this masala inside slit brinjals & fry till done.Even this is a very tasty dish.

Turnip & Lima Beans Kurma

Ingredients
Turnip cubed-1
Lima beans-1/4cup
Salt to taste
Coriander & Curry leaves little
Chopped tomato-1/2
Chopped Onion-1/4
Lime juice-2tsp
Oil-3tsp
Ingredients For Grinding
Coconut-2tsp
KhusKhus-1tsp
Cloves-3
Cinnamon-1/4''
Ginger & Garlic paste-1tsp
Turmeric powder-1/4tsp
Cardamom-1
Green chillies-2
Grind above ingredients to a smooth paste.
Method
Heat oil in a pan fry onion till light brown.Now add the vegetables,tomato,salt & ground masala.Fry till oil separates.Pour water & cook it till done.Switch of the stove & add the lime juice.Garnish it with coriander & curry leaves.This goes very well with chapatis or rice.

Monday, June 1, 2009

Wild & Brown Rice Halwa

Ingredients
Wild rice-1/4cup
Brown rice-1/4 cup
Sugar-3/4 cup
Coconut milk or Grated coconut-1/4 cup or more
(I used grated coconut )
Cardamom powder-1/2tsp ( optional)
Nuts little (optional)
Ghee-4tbsp
Method
Soak both the rice overnight.Next day grind it with coconut to a smooth paste.Put sugar in a non-stick kadai add 1/2 cup of water & the ground paste.Keep mixing till you get a nice smell.Slowly keep adding the ghee till the halwa leaves sides of the pan.Add cardamom powder ,garnish with nuts.