Wednesday, December 31, 2008

Monday, December 22, 2008

Quick N Easy Masala Rice

Ingredients:
Rice-1cup
Chopped onions-1no.
Chopped Tomato-1no.
Slit green chillies-2nos.
Redchilli Powder-1/2tsp
Gingergarlic paste-1tsp
Turmeric-1/2tsp
For Seasoning:
Mustard seeds
Bengal gram dal
Urad dal
Curry leaves
Coriander leaves
Preparation:
1.First cook the rice and allow it to cool by spreading on a plate.
2.Heat a pan with oil,add seasoning ingredients once they pop.Add chopped onions,slit green chillies and fry till they change colour.
3.Then add gingergarlic paste and again fry for few mints till raw smell goes.Add chopped tomato and cook till becomes soft.Then add turmeric and chilli pwd stir all them well.
4.Add cooked rice and required salt and mix well so that all masala is mixed with rice.And cook for 2mints.
5.Finally garnish with coriander leaves and transfer into a serving bowl and enjoy Quick n Easy Masala Rice.

Thursday, December 18, 2008

Chicken Methi

INGREDIENTS:
Chicken-750gms
Onions-3medium no.
Ginger-2 one inch pieces
Garlic-10~12 cloves
Green chillies-3
Fresh coriander leaves- a few sprigs
Yogurt-1cup
Oil-2tbsp
Bayleaves-2no.
Green Cardamoms-5no.
Cloves-3no.
Cinnamon-1inch stick
Peppercorns-5
Turmeric Powder-1/2tsp
Red chilli powder-1tsp
Coriander Powder-1tbsp
Dried fenugreek leaves(kasoori methi)-2tbsp
Garam masala Powder-1tsp
Salt to taste
Preparation:
1.Clean,skin,wash and cut chicken into medium sized pieces.
2.Peel,wash and chop onions.Peel,wash and chop ginger and garlic.Grind garlic into a paste.Remove stems, wash and chop green chillies.Clean,wash and chop coriander leaves.Whisk yogurt well.
3.Heat oil in a pan.Add bay leaves,green cardamoms,cloves,cinnamon and peppercorns.Saute till cardamoms start to crackle.
4.Add onions and cook till translucent and soft,stirring continuously.Add chopped ginger,garlicpaste,turmeric,chilli and coriander pwd and chopped green chillies.Saute for a mint.
5.Add chicken pieces and beaten yogurt and cook on high heat for 7~8mints.Add kasoori methi and 3/4cup of water.Cover pan and cook on low heat for 10mints.Add garam masala pwd,salt and mix well.
6.Serve hot garnished with chopped coriander leaves.

Wednesday, December 17, 2008

Carrot Halwa

Ingredients:
Carrot-1cup
Milk-1/4cup
Sugar-1/2cup
Ghee-1tbsp
Sugarless Khoa-25gms

For Garnishing:
Fried cashews-1tbsp


Preparation:
1.First clean and grate carrot and keep aside.
2.Micro grated carrot and milk on high for 4mints in closed bowl.
3.Add sugar,stir well,micro on high for 5mints in open bowl.
4.Add crumbled khoa and micro on high for 2 or 3 mints.
5.When it becomes thick,add ghee,mix well and micro on high for another 2 mints.
6.Allow to 2mints standing time.
7.Transfer to a serving bowl and decorate with nuts

This Entry goes to MEC: HALWA hosted by Kamalika

This Beautiful
"Best Blogger Friends Award" is passed by My dear Friend HemaBalaji of Adlak's Kitchen on the Eve of her 100th post...thanku so much hema for this award..it means a lot to me ...

Tuesday, December 16, 2008

Potlakaya Kuttu

Ingredients:
Potlakaya/snake gourd-250gms
Channa dal-1/2cup
Chopped onions-2small no.
Chopped Tomatos-2small no.
Grated coconut-2tbsp
Turmeric -1/2tsp
Chilli Powder-1tsp
Coriander Powder-1tsp
Crushed garlic cloves-4no
Mustard seeds
Urad dal
Curry leaves
Oil-2tbsp
Salt to taste
Preparation:
1.First clean and pressure cook channa dal for 2 whistles and keep aside.
2.In the mean while clean and chop potlakaya into small pieces and add salt to it and keep aside.
3.Heat a pan with oil,add seasoning ingredients.once they pop add chopped onions and crushed garlic and fry till onions changes colour.Then add chopped tomatoes and cook till it becomes soft,then add potlakaya by removing the water from it and close it with a lid till it becomes soft.
4.Then add turmeric,chilli n coriander pwd mix them well and add cooked channa dal and add required water and salt and cook for 5mints.
5.Finally add grated coconut and stir them well and cook for 2 mints.Then transfer into serving bowl and enjoy with rotis/rice.

Sunday, December 14, 2008

Round Up of Microwave Cooking With Cheese

Here is the round up for Microwave cooking with cheese.
I may be little late in posting the round up... sorry friends for this..
coming to the round up...

Priyasuresh of Priya's Easy N Tasty Recipes prepared 3 varieties with cheese..really they are superab and yummy ....they are Kalakand/Milk Burfi,Microwave Bread Pizza and Microwave Mozzarella Bread Pockets




Vidhas of Appetizing Recipes prepared Corn Toast



Sweatha of Tastycurryleaf have prepared Microwave AppleCheese Crisp for Dessert/Breakfast..
that is really good n delicious


Vidya of vibaas-world prepared Kalakand



Sireesha of momrecipies prepared Bread Pizza


Cham of Spice-club prepared Microwave desi Mac and cheese




Srivalli
of Spice your Life prepared Creamy 4 Cheese Macaroni

Friday, December 12, 2008

Karthika Deepam Special

Karthika Deepam is a festival of lights, celebrated in the Malayalam month of Vrichikam or the Tamil month of Karthigai. It is celebrated on the Pournami, the full moon day of the month, which coincides with Karthika star. Small earthen lamps are lit at the entrances of every home, making them look like houses in a fantasyland. In some houses, they double the number of lamps every day from the day of Deepavali and this way, they end up with a number of lamps on the day of Kaarthika Deepam.
Ingredients:
Borugulu/puffed rice-3cups
Jaggery-5cups
Rice flour-2tbsp



Preparation:
First clean the puffed rice and keep aside.
Then heat a bottom pan, add smashed jaggery and add water till jaggery dissolve and make stir
till jaggery dissolves completely.Cook till you get 1string pakkam and switch off the flame
and add puffed rice,mix them well.Then rub your hands with rice flour and make balls when it is hot -hot.Allow it to cool and store in air tight container.

This entry goes to
EFM-Sweets hosted by Srilekha

Thursday, December 11, 2008

Chanakaya papu Torphy

Ingredients:
Fried Groundnuts-1cup
Jaggery-1/2cup
Ghee-1tbsp
Preparation:
First remove the outter skin of fried groundnuts and grind them in a mixer into coarse powder and keep aside.

Heat a bottom pan, add smashed jaggery init and mix continuously untill all jaggery mixs well.

And allow it cook till good aroma smell comes,in mean while grease a plate with ghee and keep aside.Once the aroma smell starts coming switch of the flame and add the grounded pwd and mix well and pour on greased plate and roll it fast other wise it will become hard.
And then cut into your liked shape and enjoy tasty n healthy chanakaya Papu Torphy.

This entry goes to Eat healthy during pregnancy hosted by Sangeeth and EFM-Sweets hosted by Srilekha

Monday, December 8, 2008

Caramilk Honey Cake

My 100th Recipe

I am feeling very happy that i completed 100 recipes..still now i can't belive it.All this cant be happened without my hubby's support and all my blogger friends.I thank all my blogger friends who are giving me inspiration my there valuable comments...

Ingredients:
Maida-1cup/159gms
Condensed milk-1/2tin
Soyaflour-30gms
Baking powder-1tsp
Baking soda-1/2tsp
Milk-1/2cup
Caramilk sugar-20gms
Butter-30gms
Honey-2tbsp
Preparation:
1.First heat a bottom pan,add milk and bring it to boil for 2mints,
then add caramilk sugar and allow it to dissolve.And keep aside.
2.In a blender/mixer add the milk which we have boiled along with caramilk sugar and
condensed milk,butter,honey and blend them into smooth paste.
3.In another bowl skew maida,soyaflour and baking soad & powder.And mix them well.
4.Take a dry bowl,in that add the paste which we have blended and
slowly add the flours and mix them well without lumps.
5.Next grease the baking bowl and dust with maida all over.
Then pour the mixture which we have prepared and above it garnish with dry fruits.
6.Then microwave in convenction mode at 210.c for 30mints and bake the cake.
7.After 20mints you can insert a toothpick in it and see whether it is baked or not if the pick comes out cleanly.
8.Once cake is ready,allow it cool and enjoy the caramilk honey cake.

Friday, December 5, 2008

Vangi Bhath/Brinjal Rice

Ingredients:
Rice-1cup
Long thin green brinjals-200gms
Red chillies-4nos
Coriander seeds-2tsps
Grated dry coconut-3tbsp
Urad dhal-11/2tsp
Bengal gram dhal-2tsps
Powdered asafoetida a pinch
Ghee-1tbsp
Oil-2tbsp
Curry leaves few
Cashewnuts-1tbsp
Salt to taste
Lemon jiuce-1tbsp
Garam masala-1tsp
water-2cups
Preparation:
Heat little ghee and fry red chillies,coriander seeds,urad dhal and
add bengal gram dhal.Remove from fire and add grated coconut to that hot pan and mix well.
When it cools down powder the spices.

Cut brinjals into 1inch long pteces and soak in salted water till required.cook rice with 2cups of water and allow it to cool.separate the grains.Heat oil and add the seasoning,when it is done add asafoetida and brinjals.Fry in medium flame till it is roasted well.Add powdered spices,salt and cooked rice.Fry for few more minutes.Remove from fire add garam masala pwd,fried cashewnuts and curry leaves.Seqeeze juice of lemon and mix well.

Thursday, December 4, 2008

Carrot Kurma

Ingredients:
Carrots-4nos
Gingergarlic paste-1tsp
Onions-2nos
Chilli Pwd-1tsp
Coriander Pwd-1tsp
Tomatos-2nos
Fresh coconut grated -3tbsp
Coriander leaves
Turmeric-1/2tsp
Curry leaves
Salt to taste
Oil-2tbsp
Mustard seeds
Preparation:
1.clean and chopp carrots into small pieces
2.Take a pan add oil,mustard,chopped onions, fry them till onions changes brown colour.
3.Then add gingergarlic paste and fry them for 2mnts,then add chopped tomatos,turmeric,salt fry them till tomatos gets smooth .
4.Then add coriander,chilli pwd,chopped carrots and fry them for few mints.
5.Then add ground coconut paste,required water and cook till the gravy becomes thick.
6.Finally garnish with coriander leaves
7.Sever hot with Dosa or chappathi.

Wednesday, December 3, 2008

Sorakaya Chettinadu Curry

Ingredients:
Sorakaya or bottle gourd-250gms
Onions-2nos
Green chillies-3or4
Coriander Pwd-1tbs
Gram masala-1/2tsp
Jeera-1tsp
Coconut grated-3tbp
Sesame/nuvvulu-1tsp
Turmeric apinch
Gingergarlic paste-1tsp
Salt to taste
Oil-2tbsp
Curry and Coriander leaves
Make a smooth paste of fresh coconut and sesame

Preparation:
1.clean and chop sorakaya into small pieces
2.Take a pan add oil,jeera,chopped onions,chillies fry them till onions changes colour
3.Then add gingergarlic paste and fry them for 2mnts,then add sorakaya,turmeric,salt and fry them and close the lid till water goes out.
4.Then add coriander pwd,gram masala,mix them well and add coconut,sesame paste add required water,allow it to cook,finelly add coriander leaves.
5.serve with roti or coconut rice.

Pullaantulu

Ingredients:
Raw rice-1cup
Urad dal-3/4cup
Onions-2nos
Green chillies-2nos
Curry leaves
Coriander leaves
Mustard seeds
Channa dal-2tbsp
Turmeric-1/2tsp
Salt to taste
Oil-2tbsp

Preparation:
1.Soak raw rice and urad dal for 8 hours.
2.Then grind them into batter.
3.Chopp onions,greenchillies finelly.
4.Heat a kadai with oil,add mustard,channa dal,curry and corianderleaves,fry them for 2mnts.Then add chopped onions and green chillies.Fry them till onions changes brown.
5.Add turmeric pwd,salt and fry again for 1mnt.
6.Mix the entire fried mixer to batter and mix them well.
7.Take the mould,add oil,and pour the batter in the small cups,and close with lid to cook,add oil on them and turn other side.Till they are cooked.
8.Serve with coconut chutney.