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Tuesday, 17 December 2013

SQUID ROAST

 So so long... Yes its been so long time since I logged into Blogger and posted a recipe , so much that I am in loss for words, as to what to tell you all the reason behind my missed posts... Well if you all wont be shocked, the reason was laziness.... All the free time I had was in the mornings, when hubby left for work. And in the last few months I enjoyed sleeping in the morning or having some time for myself laid back on the sofa with a hot cup of tea. This is only a matter of quarter or half an hour before which my kids would wake up and start the routine tantrums.
Now this time I am having squid roast recipe for you all, which is indeed very spicy.. This is for all who loves spicy food... I dint shoot too many pics of it from too many angles. Well in the coming recipes I ll try to give more attention to food photography as well....
Ingredients:
  • Squid- washed and cut into rings- 250 gms
  • Onion- sliced -1
  • Tomato- sliced 1
  • Ginger garlic paste- 1 tbsp.
  • Green chilly- 1
  • Curry leaves- a stem
  • Kashmiri chilly powder- 2 tsp
  • Turmeric powder- 1/4 tsp
  • Coriander powder- 1 tsp
  • Coconut oil- 1-2 tbsp.
Preparation:
Add all the ingredients except coconut oil in a wok, squish it nicely with your hand and cook covered on low flame without adding water. Let it cook itself... If the mixture appears too dry or looks like starting to burn before its been cooked, then add little water. Once the masalas have been absorbed into the squid rings and the squid gets cooked, add in the coconut oil to the sides of the wok and switch to medium flame. Sauté the squid till its nice and brown. Serve hot..

Saturday, 12 October 2013

WATER MELON AQUA FRESCA

 I am sure, once you are back to home from the hot scorching heat outdoor, you would soon bounce back to coolness if you have a cold watermelon drink... Its so cool, so refreshing and so relaxing.
Watermelon aqua fresca is such a soothing drink, with a slight lemon punch. You'll never ever have such a refreshing and energizing drink.
Ingredients:
water melon- 2 cups
mint leaves- 6 leaves
sugar- depending on the sweetness of the melon
lemon juice- 2 tbsp.
ice cubes
Preparation:
Blend all the ingredients together and strain.  Serve chilled.

Tuesday, 8 October 2013

MANGO, APPLE AND CUCUMBER WITH A TWIST




Do you love something jhatpata? Well I am an Indian and I definitely do... I was bored of regular fruit consumption or transforming it into a fruit salad. And last week when I lacked side dishes for lunch for my hubby, for a rice hater like him, inorder to push rice down into his throat, I always had to assemble a whole lot of side dishes not to remind him that he is consuming rice,  so instead  of just chopping down some fruits, I added a TWIST.
 


 
As I mentioned, I was bored of just chopping fruits and consuming as it is. And my hubby loves adding chilli and salt to almost all fruits.
So I pulled out everything available in fridge, to add extra fancy to my lunch. All I did was chopped available fruits, cucumber, added lime juice and seasoned with chilli powder and salt. Simple and yummy to gear up your lunch. And I was amazed to see my hubby gulping big spoonfuls of it. What better wordless compliment can you receive.hehe

Thursday, 3 October 2013

STRAWBERRY FRUITY YOGO- A perfect breakfast dessert

 
If you ask me what is fruit yogo, my answer would be, "Its just yoghurt with fruits". simple, right. Well I normally buy this for my kids from the store whenever we go for grocery shopping and they just love it. After shifting to U.A.E. I came to know that you can actually consume the yoghurt as it is, straight from the packet, that's how emiratis here are. Once while I was in  the clinic to get my baby his routine vaccination, I saw a lady opening up  a store bought cup of yoghurt and fed it straightly to her infant child. It made me feel weird, but then I thought why not?. After all its not the kind of very sour yoghurt that we get at our home land, its just so rich and creamy.
Recently I discovered this version of yoghurt being served with fruits and is actually available in the store. I normally like Strawberries so I always go for it if I was given an option. Other berries also tatses great with yoghurt. There other flavors too available in the store like Orange, Mango etc.
I was just in a state of what to prepare to be posted in my blog, when suddenly this struck me. I wated to do something simple and I thought this is the perfect option. And hence this post.
 Ingredients:
  • yoghurt - 2 cups
  • Icing sugar- 4 tsps.
  • frozen strawberries- 100 gms
  • sugar- 5 tbsp
Preparation:
In a small pan, add 2 tbsp. water and sugar and add strawberries in it. Cook them on medium low flame for 10 minutes. Puree the strawberries. Layer them in the bottom of 2 or 3 serving cups.
Mix icing sugar with yoghurt  and add them on top of strawberry puree in cups. Chill and serve.

Sunday, 29 September 2013

VERMICELLI HEARTS

Are you looking for something to pack of to your loved ones? Well this is one of the best options for edible gifts for someone close to your heart.. Easy to make and ready to serve in no time...
 Ingredients:
Pakistani vermicelli- 2 packets
condensed milk- 1 tin
butter- 1/3 stick
For garnishing:
dark chocolate- 1/2 cup
butter- 25 gms
chopped nuts
Note: I used only 1/4th of the quantity as mentioned above except for the garnishing part as too less of chocolate melting doesn't work properly.

Preparation.
Heat butter in a non stick pan on low medium heat and add broken vermicellis and fry till light brown. Off the flame and add condensed milk and mix well until well combined.
Grease a square tin (or you can use any favorite mold of yours) and spread the vermicelli evenly. Let cool till it becomes hard. Cut into 1x 1" rectangle shapes.
For chocolate garnishing:
Add chocolate chips or dark chocolate bars into a dry non stick pan and add butter. Put the pan on low flame till all melts very well. There should be no water in the pan. If the chocolate start getting burnt, Off the flame and add some more butter. Or you can also melt chocolate by double boiling method or in a microwave.
Dip your vermicelli hearts or cubes in chocolate and add some chopped nuts.
Linking this to Pramitha's first blog anniversary event

 

Thursday, 26 September 2013

HOME-MADE PIZZA SAUCE- my style



The very thought of mozzarella and olives laid beautifully on top of pizzas make me drool. After all there is something fascinating about the elastic cheese that just knows to melt and highlight the tastes of the vegetables over the pizza. I initially used to use only normal tomato sauce over pizza whenever I make one at home. The relative sweetness of the sauce brought a dislike in me towards Pizza. I then discovered to bring out the flavors of pizzas it has to have oreganos and needs some spice for the Indian in me.

 Last time when I decided to make Pizza, I cooked everything that has to be topped on a Pizza, as I don't like any raw tastes. I cooked the pizza sauce on stove, the vegetables and fried the chicken required for topping. I totally loved it and I couldn't believe when my hubby and mum-in-law finished one whole  large pizza, for some one who are not the kind of pizza loving people.
For now, I am just posting the recipe of pizza sauce alone. This can be made in advance and stored in refrigerator or freezer if you want it to last longer.
Have you been into the habit of freezing food stuffs?. Well nowadays, I store some of seasonal fruits in freezer like strawberries and  use it whenever I want. You can use it in the form of syrups, juices or purees. Seasonal fruits are lot cheaper than when you purchase it during other time of the year.



































Ingredients:
Tomatoes- 1 kg, chopped finally
Tomato paste- 3 tsp
Oregano- 4 tsp
pepper crushed coarsely- 4 tsp
garlic- 5 cloves minced
salt- to taste
Preparation:
Heat a pan, add oil. Add chopped tomatoes and other ingredients. Simmer for about 15-20 minutes, till all the water dries out and tomatoes get mashed into paste. Off the flame. Let the mixture cool. Grind the mixture to smooth paste. Store in refrigerator or freezer to last longer.
olive oil- 2 tbsp

Tuesday, 24 September 2013

MANGO LASSI- A Refreshment





























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What more is lovable to Indians more than Lassi. And specially if its of Mango, then the Indian inside you comes out.
 Lassi is an Indian flavoured yoghurt, originally from Punjab, and usually spiced with cumin or other spices and mixed with fruits or lime juice. Some of the Lassi's also use rosewater. There are many types of Lassi- traditional, sweet lassi and so on... Traditional Lassi however is savory drink with yoghurt, water, salt and ground cumin blended together. While sweet lassi uses fruits instead of spices...
Lately, my hubby and me have been trying with the Mango Lassi often at home, now for me its something I always want to have a go at. Its a refreshment to beat the heat. I love mangoes but yoghurts are something I keep aloof from, as  I don't much like its taste. But last Ramdan when my hubby prepared mango Lassi for me after dinner, I dint know that you can give yoghurt such a beautiful version. It tasted awesome and now often  I store mangoes and yoghurt at home just to make Lassis. Its so yum. Also such an easy thing to try at home, A handful of ingredients and blend it all together. Super easy, Isn't it?
Well usually Lassis also constitute some quantity of water. But I haven't added any water to my Lassi to make it as thick as possible it could be. Too much of greediness indeed.

Ingredients:
yoghurt- full cream- 4 cups
Ripe Mangoes - 1 full- medium sized or large one
sugar- 6 tsps.

Preparation:
Chop the Mangoes and add yoghurt with it in the blender, also add sugar to it.. Blend everything together. Serve it cold. Garnish with mint leaves.
 

Sunday, 15 September 2013

PANEER IN CREAMY GRAVY


Paneer in creamy gravy, is a vegetarian dish, as you all know, my point here being, this  is one of the rare vegetarian dishes I try at home. My hubby is a bit reluctant in eating veggies, veg curries and legumes. So I wanted to try something with paneer with its gravy tasting similar to chicken gravies...
And hence this dish. I used some of the similar steps that I used to prepare my admirable kind of chicken curries, giving it the rich creaminess using cashew milk and my favorite seasoning with kasoori methi. Also instead of using whole tomatoes, I used tomato ketchup to impart thickness to the gravy...Here goes the recipe...

Ingredients:
  • Panner - 200 gms
  • ghee- 3 tbsp. to fry paneer+ 3 tbsp. for the gravy
  • onion- 1 medium
  • ginger garlic paste- 11/2 tsp
  • tomato ketchup-2 tbsp.
  • tomato paste-1  tsp
  • chilli- 1 or 2
  • Kashmiri chilli powder- 1 tsp
  • turmeric powder- 1/4 tsp
  • kasoori methi- 1/2 tsp
  • garam masala powder- 1/2 tsp
  • pepper powder- 1/2 tsp, or less if you want less spicy
  • cashew nuts soaked in hot water  for 10 mins- 25 gms
Preparation:
Drain off water from soaked cashews ,and grind to smooth paste in 1/4 cup water. Keep aside.
Heat ghee in a deep bottomed pan on low medium heat and fry the paneer till all the sides are nice and golden brown. Meanwhile mix tomato ketchup and tomato paste in a small bowl and keep aside. Take offthe paneer  from pan and add 2 tbsp. ghee from 3 tbsps. to the same pan and sauté onions. Cook till soft, add ginger garlic paste and chillies. Saute till raw smell disappears. Add chilli powder, turmeric powder, kasoori methi, garam masala powder and pepper powder. Be careful you don't burn the spice powders so keep the flame relatively low. Add tomato ketchup and salt. Add 1/2 cup water or little more and let the mixture boil. Don't make the gravy too watery as it looses its texture. Once the gravy starts to boil add cashew paste and let it simmer for about 15 minutes. I actually wasn't pleased with the taste of the gravy as it all tasted raw. But I simmered gravy for 15- 20 minutes and the raw taste of tomato paste and cashew disappeared and loved it just like any other chicken curry. Once the gravy is all set add in the fried paneer and simmer for 2 minutes. Do not add the panner first and then let the mixthure to boil for so long and the paneer can get powdered into the gravy. For the final touch add ghee and coriander leaves and kasoori methi and serve hot with battoora, paratha or naan. Enjoy.
Also I would like to mark my participation in Guru's cooking giveaway hosted by +guru wadhwa of Guru's cooking.... Lovely event with only vegan recipes.
 
 ALso linking this to Healthy Breakfast Event
 

Wednesday, 11 September 2013

CHICKEN & EGG CLUB SANDWICH- Happy tummy, happy you


If you wake me from mid sleep and ask me , What is the one thing in the world that you like to have for breakfast, my answer would be a sandwich. I love sandwiches and I like to just assemble some available stuffs at home and wrap them all inside a pita bread or any other breads. And for me, anything would be exciting if served with a mayo spread. I love mayo spread and sometimes I just love to have simple egg and bread sandwich with mayo spread. Lately I have been coming across recipes with guacamole spread, which is new to me, but sounds healthy and have been tempted to try at home...
But to my surprise, my hubby don't enjoy much of sandwiches... I think he is the one and only thing in the world God created from exactly opposite of myself... well opposites attract... If he would enjoy sandwiches, my daily breakfast menu would've been different varieties of sandwiches and by now I would've been a sandwich expert. I think I should try to transform my kids' taste to the taste of mine and encourage them to enjoy my kind food concepts.

Lately I came to know that its back to school season in U.A.E. (well I am not aware of it as my kids are not to school yet) and some blogger friends are making arrangements for 'BACK TO SCHOOL ' special posts to be posted on their blogs.. To add my helping hand, I too decided to participate.
I think sandwiches make perfect lunch box idea and places a good answer for all the confused moms pondering over what should be packed to school for lunch. Whether to office or to school or to have by yourself at home, sandwiches make make perfect choices as they provide yum, tummy filling and easy to pack solutions...
Club sandwiches, also known as Clubhouse sandwiches are usually made of toasted  sandwich bread and served in quarters...
You can use anything available at home... I made a layer with chicken sandwich, and second layer with omelette along with some assorted veggies... But its  upto you want you want to eat...
Ingredients:

  • bread slices-6
  • chicken- 100gms boiled with salt &shredded
  • mayonnaise- 3 tbsp
  • pepper -3 tsp crushed coarsely
  • egg -1
  • lettuce leaves- sliced thinly
  • cucumber- sliced thinly
  • tomato- sliced thinly
  • tomato ketchup- 2 tsp
  • grated cheese- 2 tbsp
  • salt - to taste
Preparation:
Shred the boiled chicken and mix with mayo and 2 tsp crushed pepper.keep aside.
Beat egg with 1 tsp crushed pepper and salt. In a teaspoon of oil, make omelette in a frying pan. Fry both sides. 
Assembling:
Place half omelette over 1 slice, and then place tomato slices, cucumber slices, lettuce. Then place second slice, spread with a teaspoon of ketchup on one side , over the first layer, and top the slice with chicken filling, cucumber slices,  1 tbsp grated cheese and lettuce.
Place third bread slice on top. Finish by cutting the crust of bread from all 4 sides.. And finally cut diagonally. Serve with tomato ketchup and potato chips. Enjoy.
Linking this to Back 2 School Event hosted by me

Monday, 9 September 2013

Restaurant style MUTTON CURRY

Even though I love cooking, in a way its passion and hobby for me I must admit that, daily cooking routine and same repated menu is something which I really don't enjoy and tiring at times, the worst part being cleaning the post-cooking kitchen mess. Once a while, to add twist to my normal boring routine,I make excuses, and pamper my hubby to agree to enjoy restaurant meals, the best part being not having to wash plates and wipe messy table.
We have this weird habit of visiting every new restaurant that we come to hear and experimenting typical malabari dishes... Though I do not recommend having restaurant food on daily basis, due to the unhealthy food style and hygienic issues, once a while it is ok to forget about all the demerits involved. And lately, we discovered a restaurant in our neighborhood, actually quite far, but we don't mind in taking the trouble to drive to our favourite restaurant, which restaurant I think serves the best Malabari food in the world...
Since 2 months I was aloof from cooking, as mom-in-law was staying with us and she took all the authority over the kitchen. Also as her great food put my confidence in cooking down, I dint even bother to interrupt her way of cooking. For a change, and to give her a little break, and to introduce her our favourite restaurant, we decided to have a grand dinner in this favourite Malabari restaurant of ours. And to our delight, she was more impressed than we used to be...
As we placed our order for any mutton dish, as we were just bored of chicken and beef, we just couldn't imagine that we were on the verge of tasting the best mutton curry we have ever tasted. Though it did not look appealing to my hubby's eye (anything red in color is always the only appealing dish in his eyes), the tempered glazing dried red chillies and curry leaves topped over the curry looked just so inviting to me. As it was served hot, I cannot tell you how beautifully the aroma spread around.
Once we had this dish, we studied what ingredient and method of cooking imparted this taste to it, and what could be done to try this at home whenever you feel like you need to enjoy it...
As the weekend approached, not allowing to put down our usual weekend routine, mom-in-law was all set to give the dish a try, and started her mission. Though I did not want to spoil the dish and lay my hands on it, this dish was prepared in my presence, and I observed her steps of cooking. It involved cooking of meat with onions, tomatoes, ginger garlic paste and spice powders until tender and then sauteeing onion in oil in a hot wok and then drying the water in the gravy of cooked mutton to semi thick gravy. A handful of pearl onions, sautéed and ground to smooth paste was added to the semi thick gravy. Also coconut milk was added. To give it a final touch, it was served with tempered dried chillies and curry leaves. And when it came to the tasting part, I think mom-in-law was nearly just close to what we tasted in the restaurant.
Ingredients:
  • Mutton- 1/2 kg
  • onion- sliced thinly-1
  • tomato-chopped- 1
  • ginger garlic paste- 1 tbsp.
  • green chillies- 2
  • crushed pepper- 2 tsp
  • coriander powder- 3-4 tsp
  • turmeric powder -1/4 tsp
  • garam masala powder- 1/2 tsp
  • salt to taste.
  • coconut oil-1 tbsp+ 1 tbsp
  • onion- 1 extra sliced thinly
  • pearl onion/small onions- a handful
  • thick coconut milk- 1/2 cup
For tempering:
  • dried red chillies- a few
  • curry leaves a few
  • coconut oil-1 tbsp

Preparation:
Cook mutton with 1 onion, tomatoes, green chillies, ginger garlic paste, coriander powder, turmeric powder, garam masala powder, salt and 1 cup water in a pressure cooker for about 15 minutes. Saute sliced pearl onions in a tbsp coconut oil till light brown. Turn off the flame. Let cool and grind to a smooth paste, add water if necessary to get the perfect smoothness.
In a wok, heat a tablespoon of oil, add one sliced onion, sauté till golden brown, add the mutton and its gravy, and boil the gravy to semi thickness. Add the onion paste and mix well. Cook for about five minutes. Add in the coconut milk. bring it to just boil. Do not over boil or the coconut milk will separate. Off the flame. In a small pan, add oil, and add curry leaves and dried chillies when the oil gets hot. Take off from heat, and add the tempered chillies and curry leaves on top of served curry.
Serve hot and enjoy with battoora, ceylon paratha or rice.

Saturday, 17 August 2013

BATTOORA- no milk, no yeast, super soft


Ingredients:

  • Maida- 1 big cup
  • Curd-1/2 small cup
  • Egg- 1
  • Salt- to taste
  • Ghee- 2 tbsp
  • Baking powder- 1 tsp ( or 2 tsp if you want the dough to rise within 1 hr)
  • Vegetable oil- enough to deep fry the battoras in a wok
Preparation:
Knead the dough using all above ingredients to a soft dough. If the mixture seems to dry, add in some more curd or milk until you get a soft dough.
Let the dough rest for two hours. Make 5-6 large balls out of the dough. Roll each dough to 1/4'' thickness. Now cut the circle shaped dough into 4 equal portions so that you get a cone shape.
Heat oil in a wok, fry the battooras in the hot oil till it turns golden brown. The oil has to be really hot or the battooras will be too oily and soggy. Serve hot with chicken roast, chicken chilly roast etc.

Thursday, 15 August 2013

COCONUT BALLS- super yummy balls that melts in your mouth

Recently I posted a recipe of coconut laddoo, which is a very simple and yummilicious recipe. Now this is also similar to that recipe, or you can say its coconut laddo version 2. It tastes similar and ingredients are also similar. I am posting this, only because if you think you want to try an alternative method.
This laddoo was made by mum and I photographed it as soon as it was done. If you are into the habit of munching sweets after meals, this would be the best choice. Also you can try this for tea-time. Go for it, and you will not regret trying it.

Ingredients:
  • dessicated coconut powder- 1 cup
  • milk powder- 1 cup
  • castor sugar- 3/4 cup
  • luke warm milk - 4-5 tablespoons
  • pistachios- to garnish
Preparation:

Mix the first four ingredients given above very well so that all the ingredients combine together.
Take a small portion of the mixture and make a small ball.
Press some chopped pistachios on top of each balls. Serve and enjoy.
 

Monday, 12 August 2013

CEYLON WHEAT PAROTTA

I do not know what exactly is the name of the parathas.. But what my mum calls it is Ceylon paratha...
The dough is very simple like how exactly you make chappatis... But this recipe involves rolling and folding and then rolling again... Also it involves a lot of ghee too apart from smearing...   
Ingredients:
  • wheat- 2 cups
  • water- enough to knead the dough tightly
  • salt to taste
  • desi ghee- 1 tbsp. for each paratha
Preparation:
Knead dough using wheat, salt and water to a soft dough... let the dough rest for about an hour...
Make balls from the dough in the size of a big lime. Roll out into circular discs. Apply ghee inside the rolled out chappati ( 1 tbsp. for each paratha). Fold from 4 sides to form a square and press to form a square shaped chappati. Cook in a frying pan from both sides and smear with some more ghee. Serve hot with chicken roast, beef roast etc.
 

Saturday, 10 August 2013

CHICKEN SPRING ROLL

I was about to post this recipe during Ramadan, but due to tight time schedule dint find time to post. I prepared this post as Lubna of Yummy kitchen  requested me to do this post as a part of Ramadan for an event hosted on her blog named 'Joy from Fasting to Feasting- VI'. I was excited to accept her invitation and agreed to do the post. But I couldn't send her my entry on time... But she was kind enough and waited patiently until I sent her my post...





































 Speaking about this recipe, this  is a very common and popular recipe amongst our family members and is something which we love to cook during most of our Iftar parties. Its crisp outside and juicy inside is something which most of us would love to indulge in. You can prepare these rolls and store in the refrigerator a day ahead If you want to and fry them just before serving.
For recipe of chicken spring roll click here.

Friday, 2 August 2013

CHERRY CHEESE CAKE

Hello friends, I am up with another dessert this time. My all time favorite, cheese cake. I've been longing to make a dessert since long but didn't find time to make some. Two weeks back my hubby happened to visit a fruit and vegetable market where he bought some really fresh fruits for really reasonable prices. amogst those were some cherries and strawberries. Initially I thought of making strawberry cheese cake with cherry topping or a simple cheese cake with cherry topping. But somehow I ended up adding pureed cherries to the filling and topped it with some cut strawberries and some whole cherries. I actually doubted if I would be able to impress my family with this cheese-cake, as every time I present something proudly, It wins no merit at all, as their taste is completely different from mine. But with God's grace, I happened to treat some guests, whose taste was very much similar to mine, and they all really loved it and finished it no time.

I made a thin crust for the cheese cake as my hubby doesn't enjoy the biscuit part much and adjusted according to his taste. Below in the recipe, I will mention the quantity required for an 8 inch pan. Also you can avoid the cherry part mentioned in the filling, for a plain cheese cake... If you are planning for a plain cheese cake, then go ahead, and all you need to alter is subtract the cherry part and add a squeeze of 1/2 a lime.
Ingredients:
For crust:

  • digestive biscuit- 200 gm
  • butter- 100 gm(unsalted)
For filling:

  • cream cheese- 200 gm (at room temperature)
  • whipping cream- 200 mls
  • icing sugar or powdered sugar- 6 tbsp( or more adjusted according to your sweetness)
  • fresh cherries (deseeded) -15
  • sugar- 2tbsp
  • water - 2 tbsp
  • gelatin- 1 sachet (10 gm)
  • hot water- 1/4 cup
For topping:
  • strawberries- 200 gm(cut into half)
  • cherries-5
  • gelatin- 2 tsp dissolved in 3 tbsp hot water
Preparation:
Grind the biscuits in a food processor or mixer along wit some butter. Or you can crush the biscuits in a zip-lock bag banging using a rolling pan and then mix it with melted butter.
Take a spring form pan and then press the biscuit mixture to the base of the pan gently with fingers spreading evenly. keep the pan in the freezer till you prepare the filling.
Add the deseeded cherries with sugar and some water in a pan and boil for 5 minutes. Puree the cherry mixture in a blender.
Dissolve gelatin in hot water and keep aside. In a food mixer, mix cream cheese and icing sugar together. Whip the whipping cream using a whisk until soft peaks form. Mix the cheese, cream and cherry puree together and add gelatin to the final mixture. Pour the filling over the biscuit base and refrigerate it for 3-4 hrs or until set.
If you want cherry free cheese cake, avoid using cherries and add squeeze of 1/2 lime. Also add 1 tsp of vanilla essence if you want.
Arrange strawberries over the cheese cake along with some cherries and brush with some dissolved gelatin for the glaze. Refrigerate for 30 more minutes. serve and enjoy.


Linking this recipe to Shruti’s ‘Sweet Celebration’ Event :)
Sweet Celebration
 

Sunday, 21 July 2013

SIMPLY SIMPLE CHICKEN ROAST

Sorry no time for introductory speech... Jumping straight into the recipe..
Ingredients:
  • chicken- 1 medium sized
  • onion- 3 sliced thinly
  • tomato- 2 medium sized
  • ginger garlic paste- 2 tsp
  • chilly- 2
  • chilli powder- 3 tsp
  • coriander powder- 1 tsp
  • turmeric powder- 1/4 tsp
  • garam masala powder- 3/4 tsp
  • salt- to taste
  • coconut oil- 4 tbsp.
  • curry leaves- a stem
  • coriander leaves- 1/4 cup
Preparation:
Boil chicken pieces with onion, tomato, chillies, ginger-garlic paste, chilly powder, coriander powder, turmeric powder and salt along with some water, until the chicken pieces are half cooked. Cook keeping the lid of the vessel closed. Separate the chicken pieces from the gravy.
heat oil in a wok and fry the chicken pieces. Take off the chicken pieces from wok. To the same oil, add curry leaves and the chicken gravy and cook on high flame till the water dries off. Stir constantly so that it does not get burnt.
Once the gravy loses all its water content and becomes like a fry add the chicken pieces and mix well with the fried ingredients. Add the garam masala powder and coriander leaves and serve hot.
Note: Cook the gravy very well so that all the flavors mix well and water dries out to make it like a fry.

 

Wednesday, 17 July 2013

MANGO CHEESE CAKE IN CUPS

Hey, am up with another post. Without making a long speech let me tell you that this a delicious recipe, with a lovely combination of mangoes and  cream cheese. Cheese cakes are something in the form of a pudding, which are extremely creamy and luscious. And for all mango lovers this would be extreme form of ecstasy. Since I did this in cups, I dint add gelatin, because it does not requires getting set as it can be directly dolloped in your mouth straight from the cups... But if you are doing it in a spring form pan you can use gelatin for getting it set... I am so lazy to melt and mix gelatin, that I prefer this method.
Ingredients:
 
  • mango pulp- pulp of 1 big mango,
  • sugar- 5 tbsp. or adjust according to ur taste level,
  • mango essence- 1 tsp(optional)
  • whipping cream- 250 mls
  • cream cheese- 300 gms
  • digestive biscuits- depending on how many cups you want to make, crushed with some butter to line the bottom of your cups
Praline:
  • 50 gms toasted  almonds
  • 75 gms sugar
Preparation:
Place the toasted nuts in a greased steel bowl or surface like work tops in kitchen
In pan, add the sugar on low medium heat. Do not stir the sugar, but you can swirl the pan. Wait till the sugar turns golden brown. Off the flame and add the sugar onto toasted almonds. Wait till the caramel cools/
Once hard crush it coarsely using a rolling pin or in a food processor.
Bring cheese to room temperature. Line the bottom of ur cups with crushed biscuits. Cool the cups in the freezer till you make the filling.
Puree the mango pulp with sugar and mix it with cream cheese and keep aside.
Whip cream until soft peaks form and fold in the cream to mango cheese mixture.
Add mango essence, adjust sugar. Fill the cups and refrigerate for about 3 hours.


Top it with praline.
Linking this recipe to Shruti’s ‘Sweet Celebration’ Event :)
Sweet Celebration


 

Thursday, 11 July 2013

KURUVIKKOODU (BIRD'S NEST)

Hi friends. I am up with an iftar special post. Since holy month of Ramadan has started I thought, I will bring you something you can try for Ramadan while breaking fast. As all muslims know, It is sunnah of the prophet to break fast with dry dates, if dry dates not available, you can break your fasts with dates, or else with water. This is the usual criteria. Rest of the snacks come later. Well its always not the snack for some people, while breaking fast. They break fast with some dates and fresh juices, and after performing the salah, they proceed with dinner directly, so that they don't get overloaded with food. Well that's how I am too sometimes. Now, If we were orderd to fast during Ramadan, It is to put a limit to our normal diet and to let us know the starve of the hungry people, Then why should we go for a whole lot of food? Even if I prepare snacks I just make one or two of them, and then have some fruits too. I love this month, as it is not like the rest of the year. Our life schedules change completely, sleep times, food times etc. It's memory stays in heart for rest of the year. Ramadan Mubarak to all of you.
Ingredients:
  • boneless meat(chicken/ mutton/ beef0- 250 gms
  • potatoes- 4
  • onion (medium sized)- 2
  • green chilly- 3
  • ginger- garlic paste- 2 tsp
  • turmeric powder- 1/4 tsp
  • garam masala powder- 1/2 tsp
  • egg beaten- 1 or more
  • Pakistani vermicelli strands (crushed with hands)- to coat the balls
  • oil- 2tbs for prepararing the filling
  • oil- for shallow frying the balls
Preparation:
Boil potatoes with some turmeric powder and salt. Peel off the skin, mash well and keep aside.
Cook the meat in some water, along with turmeric powder, pepper powder and salt.
Shred the meat pieces and keep aside.
Now in a frying pan or a wok, sauté onions till brown colour. Add the green chillies, ginger garlic paste till the raw smell disappears. add turmeric powder, garam masala powder and salt.
Add some curry leaves and chopped coriander leaves. Add the meat pieces and off the flame. To this masala add mashed, boiled potatoes. Make small balls out of this mixture.
beat egg and add some pepper powder to it (optional). Get the vermicelli strands ready to coat the balls. Flatten each balls with palm of your hands  and dip in the egg mixture and coat in the vermicelli. Repeat the process for all the balls. Once ready with balls, shallow fry them in oil.