Instant Tawa Chicken

Instant Tawa Chicken

I named it instant because it can be prepared in less than 5 minutes.

Ingredients :
Boneless skinned out  Chicken-200 gms,Chopped in to small pieces
Corn flour-1 tsp
Salt- to taste
Fresh ground pepper-  5 tsp
Oil- 2 tsp

Preparation:

In a mixing bowl add the cleaned cut boneless chicken, corn flour, salt,  and freshly ground pepper ,marinate it  and set aside.
In a iron tawa or a dosa pan or a flat pan, heat oil add the marinated chicken and cook till they are roasted and turn brown in colour.
Serve hot.



 

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Soya Rogan josh / Vegetable rogan josh

Soya Rogan josh / Vegetable rogan josh

Ingredients:

Cashew- 10 nos
Onion-1 no ,chopped
Tomato- 2 nos, chopped
Green chilli- 2 slit
Soya Chunks-15 nos
Ginger garlic paste- 2 tsp
Red chilli powder- 1/2 tsp
Coriander powder-1/2 tsp
Garam masala powder-1/2 tsp
Turmeric powder- 1 pinch
Cumin seeds-1/2 tsp
Yogurt- 1/4 cup
Salt- to taste
Oil- 4 tsp


Procedure:

Soak the soya chunks in water for 20 minutes.Squeeze out the water from the chunks.
Marinate the chunks with 2 tsp yogurt, 1/4 tsp of chilli powder, salt  and a spoon of ginger garlic paste.Set aside for 1/2 an hour.
In a shallow pan add 2 tsp oil.Add the chopped onions , tomatoes,turmeric powder and cashew and cook till all of then turn soft.
Puree them in to a paste in a mixer.
In a shallow pan, add oil , add the cumin seeds ,slit green chilli ,ginger garlic paste , and add the marinated soya chunks and cook till they are roasted in oil.
Transfer the ground puree from the mixer to the pan, add yogurt, salt , chilli powder, coriander powder , garam masala powder, and little water and bring it to boil.
Reduce the flame to low heat , and cook till the oil separates out from the gravy.

Serve hot with rice, and roti.


Sending this to tutorial tuesday at hopestudios and to seasonal celebrations

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Egg-less French toast

Egg-less French toast

Ingredients:

Bread - 6 slices
Milk- 1 cup
Vanilla Essence- 2 drops
Sugar-1 tsp
Butter
Maple syrup

Preparation.

In a mixing bowl  add the milk, sugar, vanilla essence and whisk all of them.
Dip the bread in this mixture on both the sides very quickly,  and toast it in a non sticky pan on both sides till they turn golden brown in color.
Serve with butter and Maple syrup.
My kids absolutely loved this .

Linking this to bake fest ( Vardini's event) , lunch box ideas  ,lets cook speedy snacks , midweekfiesta ,@kokilas blog (vardinis event),  and to lets party event

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French Toast

French Toast

Ingredients:

Bread - 6 slices
Egg- 1 nos
Milk- 1/2 cup
Vanilla Essence- 2 drops
Sugar-1 tsp
Butter
Maple syrup

Preparation.

In a mixing bowl , Break the egg and whisk.
Now add the milk, sugar, vanilla essence to the mixing bowl and whisk all of them.
Dip the bread in this mixture on both the sides very quickly,  and toast it in a non sticky pan on both sides till they turn golden brown in color.
Serve with butter and Maple syrup.
My kids absolutely loved this .

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Stuffed masala bun

Stuffed masala bun

Ingredients:

For the Buns:

All purpose flour-1 1/2 cup
Yeast-3/4 tsp
Sugar-1 tsp
Salt- to taste
Oil-3 tsp
Milk-1/2 cup
Water-1/2 cup

For stuffing Masala :

 Oil-2 tsp
Onion-1 no, chopped
Tomato-1 no, Chopped
Potato-1 nos, chopped
Capsicum-1 no chopped
Carrot-1/4 cup , grated
Peas- 1/4 cup
Spring oinion-1 spring
Salt-to taste
Turmeric powder-1 /4 tsp
Chilli powder-1 /2tsp
Garam masala powder-1/2 tsp
Ginger - 1 tsp crushed
Garlic-1 tsp crushed

Preparation:

The Dough:

Step1.Warm the milk , add the sugar and yeast .Mix well and set aside.


Step2.In a small bowl mix the water, salt and oil and set aside.

In a mixing bowl, add the all purpose flour, make a dent , and add the contents from step 1 and step 2,Mix well to make a soft dough and cover it .
Set aside in a warm place for an hour, and the dough rises double the size.

 The Masala:
Heat oil in a pan,Add the crushed ginger and garlic and cook till raw smell goes away. Add the chopped onions, tomatoes and cook till they are mashed.
Add the chopped vegetables, salt,turmeric powder, chilli powder and garam masala powder ,little water and allow them to be cooked very soft.
Mash them using a hand masher and cook in low flame till the oil separates out of the gravy

For the stuffing.
Now that the dough have raised double the size, give a gentle knead and make equal sized balls.
Take a ball, roll out in to a circle in the palm, make a dent in middle place a spoon of masala in the center of the dough , and make the ends to join making it a ball again with the stuffing in the middle.
Brush them with oil, and sprinkle sesame seeds.
Arrange the buns them in the baking pan .
Preheat the oven to 375 F , Bake them for 20 minutes till the buns turn brown in color.


Enjoy with a cup of tea. !

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Cilantro Tomato Chutney / Green Dip

Cilantro Tomato Chutney / Green Dip

Ingredients:

Tomato- 2nos,  chopped

coriander leaves-1 bunch

Tamarind-1 lemon size

Urad dhal-4 tsp

Green chills-4 nos

Ginger- 1 small piece

Garlic pods-4 pods

oil-2 tsp

Salt-To taste

Tempering:

Gingely oil-3 to 4 tsp(As per requirement)

Mustard seeds-1/2 tsp

Urad dhal-1/2 tsp

Curry leaves(optional)

Preparation:

In a pan, add 2 tsp of oil, add urad dhal,Ginger , garlic pods, green chillies , tamarind, tomato and coriander leaves and little water.Cook till the leaves and tomatoes  are soft.Transfer these contents to mixer and add salt , make it a fine paste by adding very little water.

For tempering add gingely oil to the pan.Add mustard seeds and allow it to splutter ,then add urad dhal and now add the ground paste to oil.Put it in medium flame.Cook till oil separates from the chutney.

Delicious chutney is ready.This recipe goes well with Idly, dosai, roti and rice.

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Cauliflower carrot beans stir fry

Cauliflower carrot beans stir fry

Ingredients:

Mustard seeds-1/2 tsp

Urad dal-1/2 tsp

Onion-1 small size

Grated coconut- 2 tsp(optional)
Oil- 2 tsp
Salt- to taste

Sambar powder-1/2 tsp

Hing- a pinch

Turmeric Powder-a pinch

Vegetables(carrot+Beans+Cauliflower)- 250 gms,Chopped

Recipe:

In a kadai, heat oil and add mustard seeds and urad dal, then add onion.Cook till onion turns soft.
Add the chopped vegetables ,little water, hing, sambar powder, Turmeric powder and salt and cook till the vegetables turns soft.
Add  grated coconut and stir.

Serve with rice .

 

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Beetroot Stir fry / Beetroot poriyal

Beetroot Stir  fry / Beetroot poriyal





Ingredients:

Beet root - 2 no, Grated

Red chilli - 2 no

Mustard seeds-1/2 tsp

Urad dal - 1/2 tsp

Onion - 1no , chopped

Grated coconut - 2 tsp(optional)
Oil- 2 tsp
Salt- to taste

Preparation:

In a kadai, heat oil and add mustard seeds and allow it to pop ,add urad dal,  Red chilli and onion.Cook till onion turns soft.
Add the grated beet root and little water and salt and cook till the beet root turns soft.
Add  grated coconut and stir.

Serve hot  with rice .

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Chicken Kheema masala / Kothu Kari Thokku

Chicken Kheema masala / Kothu Kari Thokku

Ingredients:

Minced chicken -250 gms

Tomato-1 chopped

Onion-1 chopped

Green chili-2 slit

Ginger garlic paste-3 tsp
Gingely oil- 6 tsp

Turmeric powder-1 Pinch

Red chilli powder-1 tsp

Coriander powder- 1 tsp
Garam Masala Powder- 1  tsp

Salt-to taste

Preparation:

In a Cooking pan  , add oil .

Now add onions and green chili and stir till onions becomes soft.

Now add tomatoes and cook till they become mushy
Add ginger garlic paste.

Add chicken and give a stir .
Now add the Chili powder ,coriander powder, garam masala powder and turmeric powder ,salt and stir.

Add some water to allow the chicken to cook 10 min with a covered lid.

Now open the lid and allow the excess water if any to evaporate ,and keep in medium flame till the oil separates from the gravy.

Serve with rotis, rice or biriyani.

I am sending this to hot and spicy treats event at Amy's Food corner  http://foodssrilanka.blogspot.com/2012/03/hot-spicy-treats-march-theme-festive.html

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Award Time

Thanks to lavanya from http://lavanyasrecipes.blogspot.com/ and priya from http://www.priyarecipes.com/  for sharing this award with me,

Liebster means dearest in german and as with any award,there is bit of ceremony involved....

If you accept the award:

• Copy and paste the award on your blog. Link back to the blogger who gave you the award.
• Pick your five favorite blogs with less than 200 followers who deserve to be noticed and leave a comment on their blog to let them know they have received the award.
• Hope that the five blogs chosen will keep spreading the love and pass it on to five more blogs.

Now it is my turn to give this award to five food bloggers. I would like to pass on this award to

http://divyasculinaryjourney.blogspot.com/
http://noelcollections.blogspot.com/
http://www.foodydelight.com/
http://thecacographerr.blogspot.com/
http://fine-flavours.blogspot.com/

So, friends please share it in your space!!

Thanks!

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Green Chicken curry

Green Chicken curry

 Ingredients:

Chicken - 250 gm(cleaned , and chopped)
Cilantro leaves - 1 cup chopped
Green chilli- 4 nos
Ginger - 1'
Garlic - 4 pods
Gingely oil - 4 tsp
Salt - to taste

Recipe:

In   a mixer, grind together the cilantro leaves, green chilli , garlic and ginger in to a smooth paste by adding little water.
Marinate chicken with the ground paste
Set aside for an hour.
In a kadai heat oil, Transfer the marinated contents to the kadai, cook till the oil separates out.
Serve hot with rice, rotis.

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Peas Pulao / Peas Pilaf / Pattani Sadham

Peas Pulao / Peas Pilaf / Pattani Sadham

Ingredients:

• Basmathi rice - 2 cups ( soaked in water for 30 min )
• Ghee / Butter - 1 tbsp
• Star Aniseed -1 no
• Cloves - 2 no
• Bay leaf - 1 leaf
• Cinnamon stick - 1 no
• Green chilli - 2 no slit
• Peas - 1 cup (fresh or frozen)
• Salt - to taste
• Ginger Garlic Paste - 1 tbsp
• Yogurt - 1 tbsp
• Mint powder - 1 tsp

Preparation:

In a Pressure cooker add ghee / butter , add cloves , Cinnamon , bay leaf aniseed fry for few seconds.

Add the ginger garlic paste and fry till the raw smell goes away .

Now Add the green chilli and peas and give a stir

Add the soaked basmathi rice and fry for few seconds .

Add the yogurt .

Add 3 cups of water , mint powder and bring the contents to boil .

Pressure cook the contents for 2 hisses .

Serve hot with raitha and pickle

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Egg Curry / Muttai Kolambu / முட்டை குழம்பு



Egg Curry / Muttai Kolambu / முட்டை குழம்பு



 Ingredients:

• Eggs  - 4 nos , Boile
• Onion  - 1 no, Chopped
• Tomato - 1 no chopped
• oil - 2 tsp
• Turmeric powder - a pinch
• Hing - A pinch
• Salt - As required
• Chilli powder - 1 tsp
• Mustard Seeds - 1 tsp

To Grind:

• Grated Coconut - 1/4 cup
• Jeera / Cumin Seeds - 1/2 tsp

Method:

Bring the eggs to boil in  water.Then remove the shell and slit open the Eggs.Do not cut them in to halves.
In a cooking pot, add a spoon of  oil add the mustard seeds and allow it to crackle . Add urad dal and fry for few seconds.

Now add the onions and cook till they become soft .

Add the tomatoes and cook till they become mushy.
Now add the turmeric, chilli  powders, salt, and hing and cook till the raw smell goes away.

Grind together the shredded coconut and jeera with little water to a paste in a mixer .

Now transfer this ground paste to the cooking pot and bring it to boil.

Add warter and Cook till the raw smell goes away. Now add the eggs .

Cook till the oil seperates out from the curry .

Serve hot with rice, chapatis, puri , idly or dosa  , Parotta.

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Sweet Rice dumplings / Pidi kolakattai



Sweet Rice dumplings / Pidi kolakattai



Ingredients:
Rice flour - 1 cup
Shredded Coconut - 1/4 cup
Sugar -1/4 cup
Water-As required

Recipe:
In a mixing bowl, add the rice flour.
Make it to a soft dough by adding water gradually.
Make the dough to small balls.
Take one ball and flatten it  in to a circle using your fingers.
Place 1 spoon of sugar and shredded coconut in the center of the flattened dough.
Now make the dough to a semicircle shape by joining both the ends of the circle and by pressing the edges
Steam the dumplings in Idly steamer.
Sweet rice dumplings is ready.

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Sun dried Turkey berry / Sundaikkai Vathal



Sun dried Turkey berry / Sundaikkai Vathal


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 Ingredients:

To Sun Dry:
Turkey Berry / Sundaikkai - A handful
Yogurt - 1 cup
Salt-As required

To Fry:

Sun dried Turkey Berry / Sundaikai
Oil


Recipe:
In a mixing bowl add the yogurt and salt and whisk.
Tap the turkey berry to slit half open .
Drop the turkey berries in curd and mix well.
Spread the mixture in a plastic sheet and allow it to sun dry for 4 to 5 days.
Transfer it to air tight container

To fry:
Heat oil.Deep fry the sun dried turkey berries / Sundaikkai in oil for a dark brown color.
Serve this with curd rice.
This is also used to make vathal kulambu / curries.

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Rava Ladoo / Semolina Balls

Rava Ladoo / Semolina Balls

Ingredients:

Rava / Semolina / Suji - 1 cup
Sugar - 1 Cup
Cardamon - 1 nos
Ghee - 4 tsp
Warm milk - As required
Cashew / Badam  - few (Optional)

Recipe:

Heat a pan in medium flame.
Dry roast the semolina / rava  and cardamon for a minute
Allow it to cool.
Transfer it in to the mixer and grind it to a powder.
Powder the sugar in the mixer as well.
Transfer both the contents from the mixer to a mixing bowl.
Add 2 tsp ghee and some warm milk to the mixing bowl and stir well.
Apply ghee in your palm and make small balls with the mixture.
Garnish the balls with any nuts or raisins.
Set aside for 20 mts and allow it to dry.Store in an airtight container and use.

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Taro Fry / seppankizhangu varuval / Arbi Fry / Colocasia fry



Taro Fry / seppankizhangu varuval / Arbi Fry / Colocasia Fry



Ingredients:

• Taro roots - 8 to 10 no
• Curd - 2 tsp ( Milk yogurt or Cashew yogurt )
• Chili powder -2 tsp
• Salt - to taste
• Corn flour - 1/2 tsp
• Oil - 1 tbsp ( To shallow Fry )

Method:
In a shallow pan  bring the water to boil.Add the taro roots to the pan. Cook till the taro roots are half boiled .

Drain the water.  Peel  the skin of the taro roots and dice it in to halves .
Add curd, chilli powder , corn flour and salt and mix well.Set aside for about half an hour.

In a shallow pan add oil to fry the taro roots. Fry them till it turns brown in color.

Serve hot with sauce as a Starter or have it with steamed rice .

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String Hoppers / Rice Noodles / Idiyappam

String Hoppers / Rice Noodles / Idiyappam

Ingredients:

Rice flour -3 cups

Steaming water-As required

Salt-to taste

Procedure:

Bring the water to boil .

Add salt to the steaming water.

In a mixing bowl add rice flour and gradually add the water  to the flour by stirring with a ladle.

Take care that no lumps are formed .

Make it in to a dough.

Place the dough on the string hopper press and squeeze it our in a hopper plate or it can be steamed in idly stand as well.

Steam the hoppers for 5 to 7minutes.

Serve hot with chicken kurma or vegetable kurma.

String hoppers are good for digestion and it is a very light food.

I am sending this to the event hosted by http://cooking-goodfood.blogspot.in/2012/02/only-event-for-march-and-giveaway.html

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