Thursday, May 31, 2012

Crispy Semiya Pakoda


Cooking time : 20 mins
Serves          : 2

I really got good encouraging comments on Quick Bonda which I prepared using left over Dosa Batter. This made me to prepare this another interesting recipe using Left Over Semiya. I made this crispy semiya pakoda with the left overs. This is also a simple recipe and kids will definitely enjoy. It is a great tea time snack as well.  Hope you will love this.



INGREDIENTS:
Left Over Semiya Upma   - 1 cup
Left Over cooked rice      - 1/2 cup (Optional
Green chillies                    - 4
Onion                               - 1/2
Gram flour                        - 2 tbsp
Maida/all purpose flour      - 2tbsp
Rice flour                           - 1 tbsp
Red chilli powder               - 1 tsp
Asafetida                           - Small pinch
Curry Leaves                     - 1 strand
Coriander Leaves               - 1 spring
Salt                                    -  To Taste
Oil                                      - To Fry


METHOD:

  1. Finely chop Onion, curry leaves, Coriander Leaves, Green chillies. In a vessel, Combine all the ingredients except oil and mix well using water to a thick batter. Dont add much water.
  2. Heat enough oil in a deep frying vessel and drop the batter slowly into small fritters. Don't overcrowd the vessel. Fry till it becomes golden brown.
  3. Serve hot with tea/coffee.
Tips:
  • This Recipe can be prepared with Fresh Semiya also. In this case, you need to boil Semiya with salt and Water till it becomes Soft and follow the same procedure.
  • You can add vegetables like Carrot, Beans, Peas as well.. Since I used Left Over, already all of these were included in it.
  • Let Over Rice is Optional Only. If you have , you can use it. I added it to increase the quantity, but adding this tasted good.






Wednesday, May 30, 2012

Quick Bonda

Cooking Time : 20 mins
Serves            : 10 no

Here is a very quick and easy to make Bonda to serve the unexpected Guests. I have prepared this tasty Bonda using Dosa Batter. It is a great Tea Time Snack. Just give a try.


INGREDIENTS:
Dosa Batter                         - 1 cup
Gram Flour/Besan Flour       - 3 tsp
Maida                                  - 1 tbsp
Onion                                   - 1 small size
Carrot                                   - 1/2 piece
Red Chilli Powder                 - 1 tsp
Green Chillies                        - 4
Curry Leaves                         - 1 strand
Corinader Leaves                   - 1 spring
Salt                                        - To Taste
Oil                                          - To Fry


STEPS:
  1. Finely Chop the Onion and Green Chillies. Grate the Carrot.
  2. In a vessel, Combine all the Ingredients except Oil to a thick batter.
  3. In a Pan, heat Oil in medium flame and drop the batter slowly and wait till it becomes golden brown. Don't crowd the vessel. 
  4. Place the Bonda in a kitchen towel to remove excess oil and serve hot.

Tuesday, May 29, 2012

Chicken 65

Cooking Time : 30 mins
Serves            : 2
Chicken 65 is a very popular starter in all Non-Veg Restaurants. It is favourite for all groups. Chicken deep fried in Oil & the addition of extra seasoning makes it rich and lip smacking. This is the very easy method to cook at home with Restaurant style.



INGREDIENTS:

To Marinate:
Boneless Chicken Thigh/Breast  - 250 gms
Ginger Garlic Paste                    - 1 tsp
Red Chilli Powder                      - 1 tsp
Turmeric Powder                       - 1/4 tsp
Pepper Powder                          - 1 tsp
Cumin Powder                           - 1 tsp
Coriander Powder                      - 1 1/2 tsp
Corn flour                                   - 1 1/2 tsp
All Purpose Flour                        - 1 tbsp
Curd                                            - 3 tsp
Salt                                              - To Taste
Red Food Color                          - a small pinch
Lemon juice                                 - 3 tsp
Egg                                               - 1 no
Oil                                                - To Fry

For Seasoning :
Oil                                        - 1 tsp
Curry Leaves                        - As Required
Cumin Seeds                         - 1/2 tsp
Green Chilli                           - 4
Onion                                    - 1/2 piece Chopped Finely
Ginger                                    - 1 inch chopped
 Garlic Pods                            - 2 no Chopped
Pepper Powder                       - 1 tsp
Coriander Leaves                    - As Required
Salt                                          - To Taste



STEPS:

  1. Clean the Chicken well and cut it into equal pieces. Marinate all the ingredients mentioned in "To Marinate" Section for atleast 1 hr. Split open the Green Chillies.
  2. Heat Oil in a pan and deep fry the chicken pieces till it becomes crispy. Do not crowd the vessel. Place the cooked chicken pieces in a kitchen towel to remove the excess Oil.
  3. In another pan, heat Oil for Seasoning and add Curry Leaves, Cumin Seeds, Ginger, Garlic pods and Green Chilli and saute for 30 seconds. Add Onion and fry till it becomes golden brown. Add the fried Chicken Pieces , Pepper Powder, Salt and toss well. Garnish with Coriander Leaves.


Tips:
  • Marinating Chicken for Overnight gives great taste.
  • Always use freshly ground Ginger Garlic Paste.
  • Don't reuse the fried Oil for other purposes.
  • Using Red Food Color is highly Optional. You can even neglect it.




Sunday, May 27, 2012

Ragi Roti/ Finger Millet Roti

Cooking Time : 30 mins
Serves            : 5 Roti
It is a known factor that Ragi has several health benefits and the recipes prepared using Ragi is also tastier. My mom used to prepare this healthy Roti as a tea time snack atleast once a month which combines the healthy vegetables like Beetroot, Carrot, Cabbage. I got this recipe from my Mom. You can include any other vegetables also according to your taste.



INGREDIENTS:
Ragi Flour                                             - 1 cup
Grated Beetroot + Cabbage+Carrot      - 1/2 cup
Onion                                                    - 1 medium size
Green Chillies                                        - 3
Salt                                                       - To Taste
Butter                                                    - 2 tsp
Curry Leaves                                         - 2 strands
Oil                                                         - As Required

STEPS:

  1. Chop Onion and Green Chillies finely. In a Vessel, Combine all the ingredients except Oil and mix well. Add water little by little and make it to a thick dough and make round balls as you do for Chapathi.
  2. Take a plastic sheet, apply oil on the sheet and spread all over. Take a  ball and place it in the sheet and press it with your fingers to make it flat and thin as much as possible. Try to maintain the Round shape as shown in the below pic.
                                     
  1. Heat 2 tbsp of Oil in a dosa tawa and place the Roti to the tawa and cook on both sides in a medium flame. You can cook 3 Rotis at a time.
                      
Tips:
  • If you dont have butter, you can add Ghee. But Butter gives good taste.
  • Add Vegetables according to your taste.
  • Grease the plastic sheet with oil finely so that it will be easy to make it flattened and it wont be sticky.
Linking to the event "Guest Quest" @ Amina Creations.




Friday, May 25, 2012

Border Chicken

Cooking Time : 30 mins
Serves            : 2

I watched this recipe in a media and i tried this in  my kitchen. It got the name since it is famous in the border of kerala and tamilnadu. The taste was really good because of addition of Roasted gram powder. It is a good starter/tea time snack and goes well with tomato Ketchup.


INGREDIENTS:
Boneless Chicken               - 250 gms
Curd                                  - 2 tbsp
Beaten Egg                        - 1
Maida                                - 2 tbsp
Corn flour                          - 1 tsp
Rice Flour                          - 2 tsp
Red Chilli Powder              - 1 tsp
Ginger Garlic Paste             - 2 tsp
Salt                                    - To Taste
Roasted Gram Dal              - 1/2 cup
Oil                                      - As Required

STEPS:
  1. Grind the Roasted Gram Dal to a bit coarse powder and keep it aside. 
  2. Mix all the ingredients except Roasted Gram Powder and Oil for atleast 30 mins.
  3. Heat the necessary Oil in a pan. Coat the chicken piece with Roasted Gram Powder and Fry it till it becomes golden brown colour.Repeat the same procedure for the remaining chicken pieces
  4. Serve hot with Tomato Ketchup.

Thursday, May 24, 2012

Pattani Poriyal / Green Peas Poriyal

Cooking Time : 20 mins
Serves           : 2


This is a different delicious Poriyal and is easy to make with simple ingredients. Addition of Cashewnuts gives great taste. This is a popular vegetable Poriyal in Marriage function Lunch menu. I have eaten in many marriage functions in tamil nadu. I just want to give a try in my kitchen. This goes well with Sambar, Dal Rice.



INGREDIENTS:
Green Peas        -  1 Cup
Onion                 - 1 Big Size
Green Chillies     - 4
Curry Leaves     - 1 strand
Salt                    - To Taste
Oil                     - As Required

To Grind
Cashew nuts         - 5
Grated Coconut    - 2 tbsp
Fennel Seeds        - 3/4 tsp

STEPS:
  1. Pressure cook the Green Peas with 1 1/2 cups of water for 2 whistle and keep it aside. Chop the Onions and Green Chillies. Grind the items mentioned in "To Grind" Section to a dry powder. Dont add water while grinding.
  2. In a pan, heat oil and add Curry leaves. Once the aroma comes, add Onion and green chillies. Fry Onion till it becomes light brown. 
  3. Add Green Peas, Salt and stir well. Add the ground powder. Stir well till the mixture gets mixed with the peas. If Required add little water at this stage.
  4. Now the Vegetable Poriyal is ready to Serve.


Linking to the event "SYF and HWS Series - Fennel Seeds" @ Palakkad Samayal and Anu's Healthy Kitchen

Wednesday, May 23, 2012

Meal Maker Biriyani / Soya Chunk Biriyani


Cooking time : 30 mins
Serves           : 2

Soya is very good for health since it is rich in protein and is the best substitute for Non-Veg. Veg lovers can try this yummy Biriyani. My mom used to add soya chunks even in Vegetable Biriyani. Since it tastes very much like meat, even my hubby started eating soya recipes. Here is a simple recipe to make Meal Maker Biriyani. I use this method to make all kind of Veg Biriyanis. Addition of Peas serves as a good combo with soya.






INGREDIENTS:
Soya Chunks                                                          - 10 nos
Basmathi Rice/ Seeraga Samba Rice                       - 1 1/2 cups
Green Peas                                                             - 1/2 cup
Onion (medium sized, chopped lengthwise)              -  2
Tomato                                                                   -  1 (Big Size)                                
Ghee                                                                       -  3 tbsp
Oil                                                                           -  3 tbsp
Cloves                                                                     -  2
Aniseed                                                                    -  2
Cinnamon                                                                 -  1 "
Bay leaves                                                                - 2
Fennel seeds                                                             - 1/4 tsp
Cardamom                                                                -  2
Curd                                                                         -  2 tbsp
Lemon                                                                      -  1 tsp
Mint leaves                                                               - 1 strand
Coriander leaves                                                        - To Garnish
Salt                                                                            - To Taste

To Grind:
Cashew nuts                                                     - 10
Fennel seeds                                                     - 1/2 tsp
Green chillies                                                     - 6
Poppy seeds                                                     - 1/2 tsp
cloves                                                               - 2
Onion                                                               - 1/2 piece
Ginger                                                              - 1 "
Garlic                                                               -  6
Coriander leaves + mint leaves                          -  1/4 cup (Optional)

                 

METHOD:
  1. Initial Preparation : Soak Rice in hot water for 10 mins and drain the water completely. Dont soak more than that. Grind all the items mentioned in "Items to grind" section. Soak the soya in water and allow the water to boil for 10 mins in medium flame and remove from the flame. Take the soya from water after 10 mins. Drain the water and squeeze all water from soya and cut each soya into 4 pieces. 
  2. In a pressure cooker, heat oil and ghee. Add Mint leaves, Bay leaves, Fennel seeds, Cinnamon, Star anise, Cloves, Cardamom and when the aroma comes, add Onion. Fry Onion till it becomes golden brown. Add Tomatoes and fry well till the oil and tomato seperates. Dont add water.
  3. Add Soya Chunks,Peas and cook for 3 mins. Dont add water. Add Curd
  4. Add the ground masala and stir well. At this stage, add rice and stir well.
  5. Add 2 cups of water (Rice and water Ratio is 1:1 1/4). If required, u can add another 1/4 cup of water. Add salt, Lemon, coriander leaves and let it boil for 2 mins. Adding lemon prevents the rice from becoming sticky.
  6. Pressure cook in medium flame for 2 whistles and leave it in low flame for 10 mins. Remove from the flame and allow it to cool.
  7. Serve hot with Raitha.
Tips:
  • Dont add much water else the rice will become sticky.
  • Use freshly ground ginger garlic paste.
  • Use mint leaves and coriander leaves to get nice aroma.
  • Soya Chunks absorbs Oil much. So you need to add more oil than you add for other Biriyanis.

Tuesday, May 22, 2012

Brinjal Fry - Method 2


Cooking time : 15 mins
Serves           : 2

This Brinjal fry is one of my favourite. My husband who hate Brinjal started loving Brinjal after tasting this spicy recipe. This can be served as a best combination with Dhal rice and curd rice. This can also be taken with Sambar, Rasam.  Egg plant can be used for cooking.


INGREDIENTS:                     
Egg plant                 15 no
Onion                      1 no
Curry leaves             1 Strand
Green chillies             3 no
Turmeric powder      1/4 tsp
Red chilli powder      1/2 tsp
Cumin powder           2 tsp
Salt                           To Taste
Oil                             As required

METHOD:
  1.  Cut brinjal into length wise slices. Cut onion.
  2.  Add turmeric powder, Red chilli powder, Salt , Cumin powder to the brinjal and allow it to marinate atleast for 30 mins.
  3. In a Pan, Heat necessary oil and  fry the brinjal in low flame and keep it aside. Deep Fry is not necessary. Minimal oil can be used in this step.
  4. In a seperate pan, add 2 tsp oil and fry onion, curry leaves and wait till onion becomes golden  color. now add green chillies and the brinjal (from Step 3) and mix well.



Sunday, May 20, 2012

Ragi Dosa


Cooking time : 8-10 mins per dosa
Yields           : 8 Dosas

This is yet another healthy and nutritious dosa well suitable for breakfast/dinner. Though it takes more time to prepare 1 dosa, it has excellent taste and is also crispy to eat.  It goes well with coconut chutney or can also be eaten raw. It is a very crispier dosa and Kids like to have it with Sugar.



INGREDIENTS:
To Marinate:
Ragi Flour                      - 1 cup
Water                            - As Required
Dosa Batter                    - 1 cup
Maida Flour                   - 2 tbsp
Rice Flour                      - 3 tsp
Salt                                - To Taste

To Mix with the batter:
Onion                             - 1
Green Chillies                  - 3
Curry Leaves                   - 2 strands
Coriander Leaves             - 2 springs


STEPS:
  1. Marinate all the ingredients mentioned in "To Marinate" section for 15 mins. Chop Onion, Green Chillies, Coriander leaves into small pieces.
  2. Add the ingredients mentioned in "To Mix with Batter" to the mixture and mix well. It will be better to use hand to mix.
  3.  Heat the dosa tawa in medium flame and spill the batter in any shape(not like ordinary dosa). Spray oil in the top and on all the sides and cook till it becomes crispy in the first side and then turn the dosa. It will take 5 mins or more. we need to wait patiently till that. Don't turn the dosa till it becomes crispy else it will break. 
  4. Serve hot with Coconut Chutney and eat immediately. 

Saturday, May 19, 2012

Ladies Finger Curry / Vendakkai Puli Kuzhambu/Okra Curry


Cooking time : 20 mins
Serves           : 2

This Okra curry is easy to prepare and is delicious. Okra cooked in any form tastes very good. Freshly ground masala spreads the aroma and tastes good. This goes well with Rice/Dosa.


INGREDIENTS:
Ladies Finger                  - 12 - 15 no (Big size)
Onion                             -  1
Tomato                          - 1
Tamarind                        - 1/2 lemon size
Mustard Seeds                 - 1/2 tsp
Fenugreek Seeds              - 1/4 tsp
Curry Leaves                   - 1 strand
Salt                                 - To Taste
Oil                                  - 2 tbsp

To Grind:
Grated Cocunut                 - 1/4 cup
Cumin Seeds                     - 1 tbsp
Turmeric powder               - 1/4 tsp
Red Chillies                       - 1 tsp
Curry Leaves                     - 1 strand
Raw Rice                           - 2 tsp

STEPS:
  1.  Dry Roast all the ingredients except Coconut and turmeric powder mentioned in "To Grind" Section and allow the mixture to cool. Chop Onion. Chop Ladies Finger to 1/2 inch. Soak Tamarind in warm water for 15 mins and extract tamarind juice.
  2. In a pressure cooker, Heat Oil and add mustard seeds. Wait till it splutters and then add Fenugreek Seeds and curry leaves. Add Onion and fry till it becomes golden brown. Add Ladies Finger and fry well till it is no more sticky. Add tomatoes and Stir well till the tomatoes are cooked. In the meantime, Grind the items mentioned in "To Grind" Section.
  3. Once the tomatoes are cooked, add the ground paste to the mixture and stir for a min. Add Tamarind Juice, salt, 1/2 cup water and pressure cook for 2 whistles and keep it in the sim for 3 mins and remove from the flame.
Linking to the event "Dish Name Starts with L" @ Akila's Kitchen


Tuesday, May 15, 2012

White Potato Curry

Cooking Time : 20 mins
Serves            : 2

This is a different delicious curry and is easy to make with simple ingredients. Addition of Cashewnuts makes the curry rich in taste. This goes well with Poori.




INGREDIENTS:
Boiled Potatoes  - 2
Onion                - 2
Green Chillies     - 4
Star Anise          - 1
Curry Leaves     - 1 strand
Salt                    - To Taste
Oil                     - As Required

To Grind
Cashew nuts       - 5
Grated Coconut   - 3 tbsp
Fennel Seeds       - 3/4 tsp

STEPS:

  1. Peel off the skin of the boiled potatoes and cut it into small pieces and keep aside. Chop the Onions and Green Chillies. Grind the items mentioned in "To Grind" Section.
  2. In a pressure cooker, heat oil and add star anise, curry leaves. Once the aroma comes, add Onion and green chillies. Fry Onion till it becomes light brown. 
  3. Add the mashed potatoes, salt and stir well. Add the ground paste. Add 1/2 cup of water and pressure cook for 2 whistles in medium flame and keep it in simmer for 5 mins and remove from the flame.
  4. Serve with hot Pooris.
Linking to the event "SYF and HWS Series - Fennel Seeds" @ Palakkad Samayal and Anu's Healthy Kitchen
Also Linking to "SHow me your Hits - Iron Rich Foods" @ Erivum Puliyum


Saturday, May 12, 2012

Crispy Wheat Dosa

Cooking time : 8-10 mins per dosa
Yields           : 8 Dosas

This is a healthy and nutritious dosa well suitable for breakfast/dinner. Though it takes more time to prepare 1 dosa, its taste is worth enough.  It goes well with Tomato Sambar and coconut chutney. It is a very crispier dosa and Kids like to have it with Sugar.





INGREDIENTS:
To Marinate:
Wheat Flour                   - 1 cup
Water                            - As Required
Curd                              - 2 tsp (Optional)
Rice Flour                      - 3 tsp
Salt                                - To Taste

To Mix with the batter:
Onion                             - 1
Green Chillies                - 3
Curry Leaves                  - 2 strands
Coriander Leaves            - 2 springs



STEPS:
  1. Marinate all the ingredients mentioned in "To Marinate" section for 15 mins. Chop Onion, Green Chillies, Coriander leaves into small pieces.
  2. Add the ingredients mentioned in "To Mix with Batter" to the mixture and mix well.
  3.  Heat the dosa tawa in medium flame and spill the batter in any shape(not like ordinary dosa). Spray oil in the top and on all the sides and cook till it becomes crispy in the first side and then turn the dosa. It will take 8 to 10 mins. Don't turn the dosa till it becomes crispy else it will break. 
  4. Serve hot with Coconut Chutney and eat immediately. 
Linking to "Lets Party Breakfast" @ DivyasCulinaryJourney


Thursday, May 10, 2012

Beetroot Rice


Cooking time : 20 mins
Serves           : 2

Beetroot is a colourful vegetable among all the vegetables. It is a very healthy vegetable which is rich in Folic Acid, Potassium, Iron and vitamins. To know more about the health benefits, Click here. When Beetroot is added to the rice, it gives its natural colour and sweetness to the rice and make the rice very rich. Kids love to eat this rice because of the colour. Spicing this rice with Sambar powder and Garam masala gives rich taste as well. Beetroot rice makes a good lunch box meal. It goes well with Raitha.



INGREDIENTS:
Raw Rice/Seeraga Samba Rice/Basmathi Rice - 1 cup
BeetRoot                                                      - 1
Onion                                                           - 1
Chopped Garlic                                             - 1 tsp
Bay leaf                                                        - 2
Cinnamon Stick                                             - 1 "
Clove                                                            - 2
Green Chillies                                                - 3
Coriander powder                                           - 2 tsp
Garam masala                                                - 1/2 tsp
Sambar Powder                                             - 1 tsp
Curd                                                             - 1 tbsp
Lemon juice                                                  - 1 tsp
Salt                                                               - To Taste
Coriander Leaves                                           - To Garnish
Ghee                                                             - 2 tsp
Oil                                                                 - 2 tsp

STEPS:
  1. Soak the rice in water for 30 mins and drain the water. Grate the Beetroot. Cut the Onion and Green Chillies lengthwise.
  2. In a pressure cooker, heat Ghee and Oil. Add Bay Leaf, Cinnamon, Cloves and once the aroma comes, add Onion, green chillies, Garlic cloves and fry onion till it becomes golden brown. Add Beetroot and cook for 2 mins.
  3. Add Coriander powder, Garam masala, Sambar Powder, curd and stir well. 
  4. Add Rice with 2 cups of water and add lemon juice, salt, Coriander leaves to it.
  5. Close the lid and pressure cook for 2 whistles and keep in sim for 10 mins and remove from the flame.
  6. Allow the cooker to cool and open the lid. Serve with Raitha.
Tips:
You can also add mint leaves for tempering to get additional flavour.

Linking this post to the event "Show me your Hits - Iron Rich Foods" @ Erivum Puliyum and Spicy Treats.


Monday, May 7, 2012

Masala Vada Snack

When you prepare Parupu Vada and if you have few left overs, rather than eating it Raw, here is a delicious recipe that you can prepare with left overs. It is very simple to prepare. Just give a try.


INGREDIENTS:
Vada                - 3
Onion               - 1
Green Chillies    - 4
Cumin powder   - 1 1/2 tsp
Garam  Masala   - 1 tsp
Curry Leaves     - 1 strand
Lemon               - 1/2 lemon Size
Oil                     - As Required
Salt                    - To Taste

STEPS:
  1. In a pan, heat oil and add chopped Onion, Chopped Green chillies and Curry leaves. Fry till the onion becomes light brown. 
  2. Cut the Vada into nice small pieces and add it to the above and mix well.
  3. Add Cumin powder, Garam masala, salt and stir well and remove from the flame.
  4. Add Lemon juice, mix well and serve hot.
Linking to the event "Guest Quest @ Amina Creations"

Sunday, May 6, 2012

Chicken Manchurian


Today I tried this popular delicious Indo-Chinese Recipe - Chicken Manchurian. I wanted to try this recipe a long time back. Although there are many ways to prepare this recipe, I have experimented this in my way and it turned out well. Chicken Manchurian is always a delicious starter for kids and grown ups.



INGREDIENTS:
Chicken (Boneless)                - 300 gms
Onion (Medium size)             - 1
Curd                                    - 2 tsp
Chopped Spring onion            - 2 tbsp
Green Chillies                        - 3
Red Chillies                           - 3
Ginger Garlic paste                 - 1 tsp
Soya sauce                            - 2 tsp
Chilli sauce                            - 2 tsp
Tomato sauce                        - 2 tsp
Finely Chopped Garlic            - 2 tbsp
Chicken Stock                       - 2 tsp
Corn Flour                             - 2 tsp
Coriander Leaves                   - To Garnish
Oil                                        - As Required

TO MARINATE CHICKEN:

Maida Flour / All Purpose flour             - 2 tbsp
Corn flour                                           - 1 tbsp
Rice Flour                                           - 1 tbsp
Besan Flour/Gram Flour                       - 1 tbsp
Red Chilli Powder                                - 1 tsp
Cumin Powder                                     - 1 tsp
Coriander Powder                                - 2 tsp
Garam Masala                                      - 1 tsp
Ginger Garlic paste                               - 1 tsp
Curd                                                   - 2 tbsp
Salt                                                     - To Taste





METHOD:

  1. Wash the Chicken well and cut into pieces. Mix 2 tsp Cornflour with water and keep aside. Cut the Onion, Green Chillies and Red Chillies finely.
  2. Pressure cook the chicken along with 1 tsp ginger garlic paste and 2 tbsp curd and turmeric powder for 2 whistles and remove from the flame. Allow the cooker to cool and open,
  3. Combine all the ingredients mentioned in "To Marinate" Section with the chicken and  allow it to marinate for atleast 1 hr.
  4. Fry the Chicken pieces and drain the excess oil.
  5. In a pan, heat oil and add onion and fry till it becomes golden brown.
  6. Add Chopped Garlic, Green Chillies and Red Chillies and fry for 2 mins. 
  7.  Add tomato sauce, Chilli sauce and Soya sauce and allow this to boil till you get a thick sauce.
  8. Add the fried chicken pieces and stir well till the sauce gets coated to the chicken pieces.
  9. Add Chicken Stock and Cornflour mixed with water from Step 1 to the mixture and stir well.
  10. Add Spring Onions and Coriander Leaves and remove from the flame.
Tips:
  • Instead of mixing Cornflour with water, you can use Corn Starch.
  • Use freshly ground ginger garlic paste.
  • You can add Vinegar also while marinating.
Linking to the event Chicken Feast @ MySpicyKitchen



Saturday, May 5, 2012

Cabbage Pakoda

Cooking Time : 30 mins
Serves            : 2

This is a wonderful recipe of Cabbage in the form of crispy Pakoda. To many of us, Cabbage is not the liked vegetable. But when it is prepared as a Pakoda, you will not find even a single trace of Cabbage taste in it. Having this Pakoda with hot tea during a rainy day is a great combination.

                           

INGREDIENTS:
Cabbage                           - 1 medium size
Gram flour                       - 1/2 cup
Maida/All Purpose Flour    - 1/4 cup
Corn Flour                        - 2 tsp
Rice Flour                         - 2 tsp
Chilly powder                    - 1 tsp
Green Chillies                    - 4 to 5
Curry Leaves                     - 2 strands
Asafoetida                         - a pinch
Salt                                   - To Taste
Oil                                    - As Required




STEPS:
  1. Clean the cabbage well and cut it into lengthwise thin pieces. Chop green chillies into fine pieces.
  2. Combine Gram Flour, Maida, Corn Flour, Rice Flour, Chilly powder, Asafoetida, Curry Leaves, Green chillies, Salt with the Chopped Cabbage and mix well with 2 tsp Oil.
  3. Add little water and mix the ingredients into a thick batter. Don't add much water. Mix well so that the batter coats the cabbage well.
  4. Heat Oil in a deep bottomed pan and drop the batter into small fritters and fry till light brown color. Dont crowd the vessel.
  5. Serve hot or you can store it in air tight container.
Linking to the event "Guest Quest @ Amina Creations"

Thursday, May 3, 2012

Rava Dosa

Cooking time : 10 mins (for single dosa)

Rava Dosa is the tastier dosa. Its preparation takes only few mins and is crispy too. We need to prepare the mixture an hour ago or even instantly. Though it takes more time to prepare on dosa tawa than ordinary dosa, it is worth enough for its taste.



INGREDIENTS:

To Marinate:
Maida/All Purpose flour  - 1 cup
Semolina Rava               - 1/2 cup
Rice Flour                      - 3 tsp
Water                            - As Required
Salt                                - To Taste

To Mix with the batter:
Onion                             - 1
Ginger                            - 1"
Curry Leaves                  - 2 strands
Coriander Leaves            - 2 springs
Pepper Corns                  - 1 tsp
Green Chillies                  - 4

STEPS:
  1. Marinate all the ingredients mentioned in "To Marinate" section for 1 hr. Chop Onion, Ginger, Coriander leaves, Green Chillies into small pieces.
  2. Add the ingredients mentioned in "To Mix with Batter"  and mix well.
  3. Heat the dosa tawa in medium flame and spill the batter in any shape(not like ordinary dosa). Spray oil in the top and on all the sides and cook till it becomes crispy in the first side and then turn the dosa. It will take 8 to 10 mins. Dont turn the dosa till it becomes crispy else it will break.
  4. Serve hot with Coconut Chutney and eat immediately. Children likes to have this with sugar.
Tips:
  • Batter should be of watery consistent.
  • You can add 1 tsp curd while marinating so that the dosa wont stick to the tawa.

Wednesday, May 2, 2012

Fruit Salad

Fruit Salad is the best dessert that you can have. I have prepared this salad with my son's favourite fruits. You can add any number of fruits according to your taste. This salad combines chopped apples, bananas and seedless grapes coated with Vanilla custard mix and condensed milk. Addition of Condensed milk and custard mix makes the dish rich and sweet.



INGREDIENTS:
Chopped Apples                              - 2
Chopped Bananas                            - 2
Seedless Grapes                               - 1 cup
Milk (Fresh Milk without boiling)       - 1/2 litre
Vanilla Custard powder                     - 2 tbsp
Vanilla Essence                                 - 2 drops
Sugar                                               - As Required
Condensed Milk (Milkmaid)               - As Required



STEPS:
  1. Mix 2 tbsp Custard powder with 5 tsp fresh milk well and keep aside. In a pan, boil the remaining milk. Don't add water to milk. When the milk is about to boil, add the custard powder from step 1 and sugar to the milk and stir continuosly till the milk becomes thick and remove from the flame. It may take about 15 mins.
  2. Add Vanilla essence and Allow the milk to cool.
  3. In a bowl, Add all the fruits and coat the fruits with the milk from Step2 and Condensed Milk (I used Milkmaid).
  4. Keep it in the Refridgerator for atleast 1 hr and serve.
Note:
  • You can add any number of fruits as per your choice. 

Tuesday, May 1, 2012

Lemon Rasam

Cooking time  : 20 mins
Serves            : 2

This is a traditional south Indian Rasam with a flavor of Lemon. This Rasam has a delicious taste with toor dal mixed in it. Papad,Cauliflower Roast, Chepa kilangu or other vegetable fry will be a good combination with Lemon rasam mixed with Rice.


INGREDIENTS:
Toor Dal                     -  1/4 cup
Turmeric powder         -  1/4 tsp
Rasam powder             - 2 tsp
Tomato                       -  1 medium sized
Lemon                         -  1
Garlic                           - 5 cloves
Curry leaves                  - 1 strand
Dry Red chillies             -        4
Pepper powder              - 1/2 tsp
Asafoetida                     -   a pinch
Mustard seed                 -  1/4 tsp
Gingelly oil                     -  3 tsp
Salt                                - To taste
Coriander leaves              - To Garnish

STEPS:
  1. Soak mashed Tomato, Rasam powder, pepper powder, garlic, curry leaves to it and keep aside. Pressure cook the Toor dal with 2 cups of water, 1 tsp gingelly oil, turmeric powder for 3 whistles and allow it to cool down.
  2. Mash the Dal and add the soaked mixture to the dal and allow to boil for 2 mins.
  3. In a separate pan, heat 2 tsp oil and mustard. Once it splutters, add Red chillies and asafetida. Add the above to the dal and let it boil for 3 mins.
  4. Add salt and Coriander leaves to garnish and remove from the flame.
  5. Add Lemon juice to the Rasam and serve hot. Add Lemon juice only after removing from the flame.