Tuesday, September 30, 2008

Paal Payasam

Ingredients:
Semiya/Vermicelli-1cup
Sugar-1cup
Milk-500ml

Cashew nuts: A handful

Raisins: A handful

Cardamom2-3 pods:

Ghee-2tbsp
Preparation:
1.Heat the ghee and fry the vermicelli/Semiya till light brown.
2.In the meanwhile, boil the milk.

3.Add the vermicelli to the boiling milk and Keep stirring occasionally.

4.Once the vermicelli becomes soft , add the sugar and continue to stir.

5.Powder the cardamom and add it to the mixture.

6.Then fry the cashew nuts and almonds in ghee and add these.

7.Mix well and boil for about two minutes.
8.Your payasam is ready and can be served hot or cold.

Monday, September 29, 2008

Bread Chaat

Ingredients:
Bread Slices-8-10
Big Potato boiled,finelly chopped-1no

Onion,finely chopped-1no

Capsicum,finely chopped-1no

Tomato,finely chopped-1no

Lemon juice-2tbsp

Chat Masala;11/2tbsp

Gujrati Sev
Coriander leaves,finely chopped
Salt to taste

Oil for frying

Preparation:
Cut the bread slices into medium size cubes,and deep fry in oil. Mix all the chopped ingredients with the fried bread cubes. Add chat masala,lemon juice and salt to taste. Sprinkle coriander leaves,Gujrati sev and serve immediately

Sunday, September 28, 2008

Chicken Bujji

Ingredients:
Boneless chicken-250gms
Egg-1no

RedChilli Pwd-1tsp

Corn flour-1tbsp
Garam masala-1tbsp
Rice flour-1tbsp

Curd-2tbsp

Food colur-1/2tsp

Gingergarlic paste-2tbsp
Salt To Taste

Oil for frying


Preparation:
1.Clean and cut chicken into small pieces.
2.In a bowl mix all the above Ingredients and marinate for 2hrs.

3.Once the 2hrs is over,deep fry the marinated chicken pieces by adding small -small portions.Fry them till they turn golden colur.

4.Then Tasty Tasty chicken Bujji is Ready to Serve.


To make you people to tempt,iam adding closer look of the recipe


Sending this to the event Theme for the Month-September-chicken,hosted by Srilekha of Me and My Kitchen

Friday, September 26, 2008

Beans-Moongdal Fry

Ingredients:
Beans-250gms
Moongdal-1/2cup
Onion-1medium

Redchillies-3to4

Turmeric a pinch

Salt To Taste

For Seasoning
Mustard seeds-1tsp
Spilt urad dal-1tsp

curry leaves

oil-2tbsp

Preparation:
1.Clean,trim and chop beans and onion into finelly.
2.Wash the moongdal and keep aside.

3.Heat a kadai with 150ml of water,allow to boil.Then add chopped beans and moongdal.

4.Allow it to cook till the water evoparates and keep aside.

5.Heat a pan with oil,add the seasoning ingredients,once they splutter add chopped
onions,red chillies.Fry them till onions turns brown colour.
6.Then add the boiled beans and moongdal and stir them well.Add salt and close it with lid
for 5mints on simmer.
7.Then Jiffy and easy Beans-Moongdal Fry is ready to serve with rice/roti.


Sending this to "My Legume Love Affair Fourth Hepling"an event started by susan of the well-Seasoned cook and hosted this month by sra

Thursday, September 25, 2008

My 50th Post,channa pulao

Ingredients:

For Rice
Basmatic rice-1cup
Turmeric Pwd a pinch

Cumin seeds-1tsp

Bay leaf-1

clove-2no

cinnamon-2no

cardamon-2no

Ghee-1tbsp
Water-11/2cup

Salt To Taste

For Masala
Onion-1medium
Green chilles-2no
Mint Leaves-1/2cup

Coriander leaves-1/2cup

Coconut-50gms
Garlic-4pods

Ginger-2inch piece

For channa Pulao
Kabuli Channa-1cup
Onion-1medium

Tomatoes-1medium

Chilli Pwd-1tsp

Garam masala-1/2tsp
Salt to Taste


Preparation:
1.Wash and soak rice for 15mints.
2.Mean while,grind all the masala ingredients to a fine paste.

3.Then chop onions and tomatoes into finally.

4.Once rice is soaked for 15mints,heat a cooker/pan with ghee.Add cumin
seeds,cloves,cinnamon,bayleaf.Fry for few mints.Then drain rice and fry for few mints ensuring the rice does not break.Add 11/2cup water and a pinch of turmeric.Salt to taste and cook for 1 whistle in cooker/till the water evaparots in pan.Keep aside.
5.Heat a kadai with oil,add onion and fry till it turns brown in colour.Add the ground
masala and cook on high flame for fewmints.Add chilli pwd and simmer for 5mints,then add tomatoes along with salt.Cook till its soft and mashed.
6.Then add cooked channa nd mixwell.The masala should not have water init.then slowly mix
cooked rice to this masala and immer for 5mints.Then channa Pulao is ready.

Sending this to Herb Mania,an event started by Dee of ammaluskitchen.And This Month it is hosted by Siri of siri-corner

Wednesday, September 24, 2008

SALT DIAMONDS

Ingredients:
Atta flour-2cups
Vanta Soda a pinch
Jeera seeds-1tsp
Salt To Taste
Oil for frying and for dough making



Preparation:
1.In a bowl add the above ingredients with required water to make like chapati dough.And keep it aside for 5mints.
2.Then roll them into chapati's and cut into desired shape.And Take them into a plate and fry them in oil,till they turn into golden colour.
3.Then take them into kicthen towel,so that excess oil is absorbed.
4.Then crispy and tasty salt Diamonds are ready to serve.

Tuesday, September 23, 2008

BANANA TEMPTATION

Ingredients:
Banana's-4nos
Honey-4tbsp
Butter-1tbsp
Cashewnuts-10nos
Badam-10nos
Sugar-2tbsp

Preparation:
1.First remove the outter skin of banana and chop into cubes.
2.In a Mixer smash the banana's and take them into bowl.
3.Heat a pan with butter,add cashew,badam and fry them.Then add the smashed banana's and stir them well.
4.Add honey and sugar and mix them well,allow to cook till the banan's comes to close.
5.Then allow it to cool and keep in refrigerator for 1hour.
6.Then after 1 hour,serve cool and delicious Banana Temptation

Sunday, September 21, 2008

SZECHWAN CHICKEN

A tasty dish with a combination of fried chicken pieces and spring onions in spicy chicken stock.
INGREDIENTS
Chicken, medium size 1 no.
Oil For deep frying
For the Marinade
Ginger paste 1 tsp.
Garlic paste 1 tsp.
Chili paste 1 tsp.
Soya sauce 2 tbsps.
Cornflour 2 tbsps.
Egg 1 no.
Salt To taste
For the Sauce
Spicy chili oil or ordinary oil 3 tbsps.
Finely chopped ginger 1 tsp.
Finely chopped garlic 1 tbsp.
Dry red chilies cut into 4 pieces each 2 nos.
Sesame seeds(optional) 1/2 tsp.
Slanting pieces of spring onion 1/4 cup.
Chicken stock 1/2 cup
Tomato sauce 1/3 cup
Soya sauce 1 tbsp.
Chili sauce 1 tsp.
Vinegar 1 tbsp.
Sugar 1 tsp.
Black pepper 1/2 tsp.
Ajinomoto A pinch
Salt To taste
cornflour mixed with water 3/4 tbsp. & 1/4 cup
For the Garnish
Spring onions 4 long thin pieces
Spring onion tops 4 long thin pieces
PREPARATION
1. Cut the chicken,retaining the bone,into small serving sized pieces.
2.Combine all the ingredients mentioned under 'For the Marinade'and rub on the chicken pieces and set aside for 30 minutes.
3.Heat oil in a frying pan and deep fry the chicken pieces,a few at a time, till golden brown and cooked.
4.Drain and set aside. Heat 3 tablespoons of spicy chili oil or ordinary oil in a pan.
5.Add the ginger, garlic, red chilies,sesame seeds and spring onion andstir fry on a high flame for 1 minute.
6.Add the remaining ingredients mentioned under sauce except the cornflour, bring to a boil and add the chicken.
7.Cook covered on a low flame for about 4 minutes and then add the cornflour mixed with water and stir continuously, so that the sauce becomes thick.
8.Garnish with the spring onion and spring onion tops.


Sending this to the event, Theme for the Month-September-CHICKEN,hosted by Srilekha of Me and My Kitchen

Friday, September 19, 2008

KARAM CHUTNEY

Ingredients:
Tomato's-2medium nos
Onion-1large
RedchilliPwd-1tsp
Chopped garlic-1tsp
Tamarind-a piece

Coriander leaves

jeera-1tsp
Turmeric apinch

Seasoning
Mustard+split uraddal-1tsp
curry leaves
Salt to taste
Oil-2tbsp

Preparation:
1.clean and chopp Tomato's,onion and coriander leaves finelly.
2.Heat a pan with oil,add jeera,once they slputter add onions and fry them till they turn brown clour.
3.Add tomatos,coriander leaves,chopped garlic,turmeric and tamarind.Fry them all till tomatos gets
soft.
4.Then allow it cool,add redchilli powder,salt and run it in the mixie for only 1 round.

5.Season this with mustard and curry leaves.

6.This can be served with Idli/Dosa.

Easy crafts of Simple indian Food have tagged me to say 6 unspectacular quirks about myself. The rules of the tag are:

Link back to the person who tagged you
Mention the rules on your blog.
Tell about 6 unspectacular quirks of yours
Tag 6 following bloggers by linking them.
Leave a comment on each of the tagged blogger’s blogs letting them know they’ve been tagged
1.My mood keeps on changes
2.I can't eat alone
3.once if i fixs to buy any things(like dress,jewells..),it has to be brought at any cost on the day itself.
4.I love to live in the company of my hubby each n every second .
5.I find it difficult to get up in the morning.
6.I cannot stay away from chicken

I would like to tag

Easy crafts
Divya
Sripriya vidyashankar
Srilekha
Uma
Anjali.j

Thursday, September 18, 2008

PALAK MOONGDAL CURRY

Ingredients:
Palak leaves-1bunch
Moongdal-1/2cup
Jeera seeda-1tsp
Onion-1medium
Redchilli Pwd-1tsp
Turmeric a pinch

Slit Green chilli-1no
Salt to Taste

Oil-2tbsp
Preparation:
1.Clean and chop palak leaves finely and keep aside.
2.Clean and pressure cook the moongdal with 1cup of water for 2 whistles.

3.Mean while chop onions and keep aside.

4.Heat a kadai with oil,add jeera.Once they slputter add chopped onions and fry till brown colour.
5.Then add chopped palak leaves,turmeric and fry for 2mints.Close it with lid in order to shrink the palak to close.
6.Then add the moongdal which we have cooked already.Add salt,red chilli,slit green chilli.
7.Mix all of them finelly and add required water and close it with lid for 2to3mints.

8.Finely garnish with coriander leaves and serve with roti's/plain rice

Sending this to Eat Healthy-Calcium Rich,an event hosted by Sangeeth of Art of cooking Indian Food

Wednesday, September 17, 2008

COCONUT BISCUITS

Every one in my family liked these biscuits very much,especially by hubby liked it more.The day i started this blog.My hubby dear asks me every day, what i haved prepared for the blog.With his support my blog came upto here.
coming to the recipe the ...
Ingredients:
Grated coconut-2cups
Sugar-11/2cup
Maida(as Required)
Oil for frying
Chopped Cashewnuts for garnishing

Preparation:
1.First mix grated coconut and sugar in a bowl and keep aside for 20mints.In order to get liquid from that.
2.Once liquid comes from the mixture add required maida to that in order to get like poori balls.
3.Press them like pooris and cut into desired shape. Note:Press them into thick layer so that it will not broke.
4.Take them into plate.
5.Heat a pan with oil for frying,add the biscuits into oil for frying.
6.Fry till they turn light brown color.Imp: while turning them do it carefully,otherwise the biscuits will break.
7.Take them into plate,allow to cool and garnish with cashewnuts.
8.Then ur tasty tasty Coconut Biscuits are ready.

Sending this to Sweet Series-Deep fried or steam cooked sweets,an event started by Paajaka recipes

Tuesday, September 16, 2008

JOTHPUR ALOO CURRY

Ingredients:
Potatoes small-250gms
Onions-2nos
Green chillies-2tsp
Turmeric-1/2tsp
Curd-1cup
Coconut paste-1cup
Coriander Pwd-1tsp
Red chilli Pwd-1tsp
Jeera Pwd-1tsp
Curry leaves
Coriander leaves
Cloves-2
Cinnamon-1inch
Cardamon-2
Oil-4tbsp
Salt To Taste
Preparation:
1.First clean and pressure cook potatoes for 3whistle.
2.Mean while chop onions,green chillies into finelly.
3.Then grind cloves,cinnamon and cardamon into powder and keep aside.
4.Once the cooker cools,remove the potatoes from it.
5.Then remove the outer skin of it and keep aside.
6.Heat a pan with oil,add onions,green chillies and fry them till onion changes colour.
7.Then add coconut paste and fry for 2mints,add turmeric,salt,redchilli pwd and curd.
8.Mix them well then add potatoes and required water and allow to cook for 2mints.
9.Add coriander and jeera powder.Mix well and close it with lid ,cook for 5mints on simmer.
10.Finelly add grinded powder of cloves,cinnamon,cardamon and mix well.
11.Finelly garnish with coriander leaves.
12.Serve the spicy Jothpur Aloo curry with roti/rice.

Monday, September 15, 2008

CABBAGE VADA

Ingredients:
Cabbage-2cups
Onion-1no.
Redchilli pwd-1tsp
Jeera seeds-1tsp
Coriander leaves
Curry leaves
Rice flour-1tbsp
Gram flour-4tbsp
Salt to Taste
Oil for frying
Preparation:
1.Clean and chop cabbage finally and keep aside by adding salt to it.
2.Chop onion,curry and coriander leaves finelly.
3.Mix chopped cabbage,coriander,curry leaves and chopped onions.
4.Add redchilli pwd,jeera seeds,rice flour and gram flour nicely to cabbage.
5.Mix them well in order to get like vada batter,Dnt add water.
6.Heat a pan with oil and fry them till golden brown.
7.Serve this hot hot cabbage vaada's with rice and sambar.Other wise u can have it like snack also.


Sending this to WYF series,hosted by Easycrafts of simple Indian Food

Sunday, September 14, 2008

CHICKEN LOLLIPOPS

Ingredients:
Chicken Lollipops-250gms
Corn flour-1tbsp
Rice flour-1tbsp
GingerGarlic paste-1tbsp
Redchilli pwd-2tsp
Vinger-1tsp
Curd-2tbsp
Red Food colour
Salt to Taste
Oil for deep frying
For Garnishing:
Lemon slices
Onion Rings

Preparation:
1.Clean the chicken and make cuts into it with the help of knife,so that masala goes inside.
2.Mix all the above ingredients to the chicken Lollipops,in such way that all masala coats the chicken pieces.
3.Keep the Chicken in refrigerator to marinate for 2hours.Note:not in defreezer.
4.Once the 2hours over,deep fry the Lollipops in oil.
5.Take them into kicthen towel.so that excess oil can be removed.
6.Then finally serve the Chicken Lollipops by garnishing with lemon and Onion rings.

Saturday, September 13, 2008

FRIED RICE

Ingredients:
Basmatic Rice-2cups
Spring onions-1bunch
Capsiucum-1medium
Beans,carrot and cabbage-11/2cups
Ajinomoto-1/4tsp
Soyasauce-2tbsp
Cumin seeds-1tsp
Oil-3tbsp
Pepper Pwd-1tbsp
Salt to Taste
Water-3cups


Preparation:
1.Clean and soak basmatic rice for 15mints.
2.Heat a bottom kadai add oil,add rice along with 3cups of water and little salt.Close it with lid and keep on simmer flame for 15mints.
3.Once it is cooked ,remove and spread it on a plate.So that each grain separates.
4.Chop all vegetables finely,spring onion bulbs can be chopped into circles.the stock can be used for garnish.
5.Heat a kadai,add 2tbsp of oil,to this add cumin seeds.When it splutters,add chopped spring onions and fry well.
6.Then add all vegetables,saute well with high flame.To get the restaurant effect of smoke slit the kadai to a side and let all the vegetables catchs flames.
7.Keep sauteing till the vegetables are crisp and cooked.For Fried Rice all vegetables should be crisp and not over cooked.
8.Then add Ajinmoto,salt and soyasauce saute well.
9.Add cooked rice slowly and mixwell,add pepper pwd and adjust the salt.
10.Finely sprinkle the spring onion stocks over the rice.
11.Then Tasty Tasty Fried Rice will be ready.
Sending this to the Eating with the Seasons hosted by Maninas

Thursday, September 11, 2008

HYDERABADI DUM BIRYANI

Ingredients:
For Gravy
Chicken-1/2kg
GingerGarlic paste-1tsp
Turmeric a pinch
Onion-1medium
Coriander Pwd-1tsp
Chilli Pwd-1tsp
Cashewnuts Pwd-10nos
Salt To Taste
Oil -2tbsp
For Rice
Basmatic Rice-1cup
Cloves-2
Cinnamon-1inch
Green Cardamon-2nos
Bay leaf-few
Warm milk-50ml
Saffron -few strants
Salt To Taste
Ghee-1tbsp
Water-11/2cup
Garnishing
Coriander Leaves
Onion rings

Preparation:
1.clean and chop chicken into small pieces.Marinate the chicken pieces in ginger+garlic paste with salt
and turmeric for 1/2 hour.

2.Clean Basmatic rice in water for 15mints.
3.Make paste of cashewnut and chop the onions,coriander leaves
4.In small cup take warm milk and soak the saffron,to get the colour.
5.Once 15mints is over,drain the rice from water.
Below Preparation is for rice
1.Heat a kadai with ghee add bayleafs,cloves,cinnamon,cardamon and saute for a mint.
2.Then add the basmatic rice,11/2cup water and simmer,until the ricr cooks.It takes appox.14mints.
3.In the mean time chicken pieces are marinated for 1/2 hour
.4.Heat a pan with oil,add chopped onions and fry them till brown colour.Add chicken pieces stir well so
that chicken mixs well with onions.

5.Add coriander,chilli pwds and salt.Keep in high flame for 2-4mins.Ensure that curry doesn't stick.
6.Once the oil comes out,add cashewnut paste and simmer for 20mints.
7.When everthing is cooked and ready.
8.Take a thick bottom pan or cooker,coat the bottom with ghee,spread layer of cooked rice,sprinkle
saffron on top.

9.then put a layer of cooked chicken,add finely chopped corianger leaves.Over chicken gravy.
10.Repeat the procedure till done,top layer should be rice.
11.close it with lid and cook on low flame for 30mints.
12.Once the 30mints is over,remove the lid,without mixing the rice.Take it into plate.
13.Serve spicy HYDERABADI DUM BIRYANI with chicken gravy/Onion Raita.
sending this to RCI Authentic Hyderabadi cuisine

Tuesday, September 9, 2008

BREAD BAJJI

Ingredients:
Bread Slices-4nos
Redchilli Pwd-1tsp
Salt to Taste
Coriander leaves
Gram flour-1cup
Omam/Ajwain seeds-1tsp
Oil for frying

Preparation:
First soak omam/ajwain seeds in hot water.
Take a bowl,add gram flour,redchilli pwd,salt and coriander leaves.
Mix them like a bajji batter by adding reqiured water,and then add the omam without water.
Heat a pan with oil,and then cut the bread slice into half.
And dip the slice in batter,and add to the oil.
Fry both sides till they turn brown colour,and take them into kicthen towel.
After that serve the BREAD BAAJI with sauce/coriander chutney.
But i usually love to eat with sauce.

This Entry goes to "WinterTreat"hosted by Trupti of "Recipe Centre"

Monday, September 8, 2008

TURDAL COCONUT PODI

Ingredients:
Channa dal-1/2cup
Turu dal-1cup
Red chillies-10nos(add according to ur taste)
Fresh coconut grated-3/4cup
Asafoetida pwd-1tsp
Salt To Taste
Oil-1tsp(for fry)


Preparation:
Heat a kadai with oil and fry all the above ingredients separately one by one.
And allow it to cool and grind all the dals with salt and red chillies.
Grind grated coconut separately and mix it to the already grinded dals.
Then ur Turdal coconut Poddi is ready. store it in air tight container.
This can served with any combination like rice or chapathi etc...
This can be stored in shelf for 3 months without refrigeration.
Sending this to Long Live the shelf,an event started by Roma

Saturday, September 6, 2008

IDLI/DOSA PODI

Ingredients:
Channa dal-1cup
Urad dal-1cup
Red chillies-10nos(add according to ur taste)
Asafoetida pwd-1tsp
Salt To Taste
Oil-1tsp(for fry)



Preparation:
Heat a kadai with oil and fry all the above ingredients separately one by one.
And allow it to cool and grind all the dals with salt and red chillies.
Then ur Idli Poddi is ready. store it in air tight container.
This can served with Idli or Dosa by adding ghee in the poddi.
This can be stored in shelf for 3 months without refrigeration. Sending this to Long Live The Shelf,an event started by Roma's Space