Naan Recipe / Butter Naan / Step by Step

Naan Recipe / Butter Naan

 Ingredients:

All purpose flour / Maida - 2 1/2 cups
Yeast - 1 tsp
Salt - 1 tsp
Baking soda - 1 pinch
Butter - As required
Sugar - 1 tsp
Water - 3/4 cup , Luke warm
Oil - 2 tbsp
Yogurt - 2 1/2 tbsp

Additional Ingredient:

All purpose flour - 1/4 cup , For Rolling

 Procedure:

Sieve the flour, add baking soda, salt and sugar .Set aside .
Dissolve the yeast in Luke warm water .Set aside for 10 min till it becomes frothy.
Now add the yogurt and oil to the flour and whisk.
Add the yeast mixture to the flour and mix well to make a soft dough.The dough will be sticky.
Apply oil to the dough and set aside in a warm place for 3 -  4hrs .

Cover the dough with a muslin cloth.
The dough would have risen to double the size.Give a gentle knead.

Apply oil in the fingers, and divide the dough to equal parts.

Dust the rolling surface with all purpose flour and using a rolling pin roll out the dough

 Make it in to a oval shape

 Heat the tawa or a iron pan / Skillet or a griddle to high temperature.

Transfer the rolled naan to the griddle, and cover it with the lid and allow it to cook..

 Remove the lid and check for bubbles, and flip it over to the other side.

Cook on both sides till there dark brown spots appear on the surface .

 Remove from the pan and brush the surface with the melted butter .

Serve hot.

They can be cooked and stacked.Cool them and freeze them and use as required.

Sending this recipe to yeastspotting, tutorial tuesday .

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Tofu Fried rice

Tofu Fried rice

Ingredients:

cooked Basmathi rice or any raw rice - 2 1/2 cups
Tofu - 250 gms

Vegetables (carrot+beans) - 1/4 cup , chopped (Optional )

Garlic - 6pods

Oil - 4 tsp

Soy sauce - 1 tsp

Ajina motto - 1 tsp

Pepper powder - 1 tsp

salt - to taste

Red chilli - 4 nos

Preparation:

In a kadai , heat 2 tsp oil, add the whole red chilli and fry it in low flame till the colour of red chilli, turns brown.Filter the oil and keep it aside
Chop the garlic in to very small pieces.

Cut the tofu in to rectangular pieces, add a drop of oil in griddle, and fry them in a tawa / griddle  till they turn golden brown in colour.

In another kadai, add 2 tsp oil, add the minced garlic and fry for a minute.

Now add the chopped vegetables, salt,pepper powder and stir

cook till the vegetables turn crunchy.

Now add the cooked rice to the vegetables , add soy sauce, ajina motto,  filtered oil and give a gentle stir.
Add the fried tofu, check for salt .

Serve hot with chilli sauce and tomato sauce.

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Mutton Potato Biryani / Aloo Goat Biryani

Mutton Potato Biryani / Aloo Murgh Biryani

Ingredients:

Lamb or Goat Pieces	250 gms ( Cleaned and chopped )
Ghee / Oil	50 gms
Onion	150 gms
Mint leaves	A handful,Chopped
Coriander leaves	A handful,Chopped
Cinnamon Stick	1
Cloves	4
Cumin seeds	1/4 tsp
Black cardamon	1 nos
Fennel seeds	1/4 tsp
Red Chilli powder	1/2 tsp
Green Chilli	2 nos slit
Curd	1/4 cup
Lemon juice	1/2 tsp
Tomatoes	60 gm
Ginger Garlic paste	50 gm
Basmathi rice	300 gm
Turmeric powder	1/4 tsp
potato	2 no, diced

Procedure :


In a shallow bowl, Marinate goat / Lamb pieces  with a pinch of  turmeric powder, 1/4 tsp of  red chilli powder, a spoon of ginger garlic paste, salt and 2 tsp of yogurt.Set aside for an hour.
Pressure cook the marinated goat / lamb pieces with 1.5 cups of water.
Cook till the mutton pieces become tender. Filter the mutton pieces  from water. Save the remaining water.
Soak the basmathi rice for half an hour.
Heat the pressure cooker, Add oil.
Add the spices like cinnamon, cloves , Black cardamom, Cumin seeds , fennel seeds and fry for a minute.
Now add the chopped onions, Mint leaves , corriander leaves, slit green chilli and fry till the onions become translucent.
Now add the tomatoes and cook till they become mushy.
Add the ginger garlic paste, stir till raw smell goes away.
Add the potatoes , cooked mutton pieces , remaining yogurt,  and salt .
For 1 cup of basmathi rice add 1 1/2 cup of water. Add the water we saved earlier ,Similar way add the required water to boil the rice.
Add the soaked rice , lemon juice and cover the pressure cooker with the lid.
Pressure cook for only 1 whistle.
Turn off and allow it to stay for 5 minutes.

Open the pressure cooker , give a stir and Transfer it to another container.

Serve hot with Onion raitha .

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Bonda recipe / Urad dhal Bonda / போண்டா

Bonda is one of the popular snack of Tamil Nadu . The Bonda is made from urad dhal , which is very healthy . My mom often says this urad dhal is very good for girls as it has plenty of health Benefits .

Bonda recipe / Urad dhal Bonda  / போண்டா

Ingredients:

• Urad dhal - 1 cup ,Soaked
• Pepper corns - 2 tsp
• Curry leaves - 1 spring , chopped
• Sliced Coconut - 1 tbsp , chopped
• Corriander leaves - a fistful , chopped
• Oil - For Frying
• Salt - to taste
• Rice flour - 2 tsp
• Green chilli - 1 no , Chopped ( Optional )
• Hing - 1 pinch
• Cumin seeds - 1 tsp

Bonda recipe / Urad dhal Bonda  / போண்டா

Recipe:

Soak the urad dhal in water for 30 minutes.Filter the water .Set aside the dhal.

Transfer the urad dhal to mixer, add salt and sprinkle little water and run in to a paste.

Take the heaped urad dhal in a bowl . Add pepper corns, curry leaves, coconut , coriander leaves ,  , rice flour , green chilli , hing and cumin seeds and give a mix.

Heat oil in a shallow pan , Make small balls of the heaped mixture and drop them in oil and fry till they turn golden brown in colour.

Drain on a paper towel .Serve hot with cocounut chutney

 

Yummy Bondas are ready to serve .

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Indo Chinese Chicken soup

Indo Chinese Chicken soup

Ingredients:

Boneless Chicken Pieces - As required

Garlic- 2 pods, crushed
Oil-1 tsp
Salt-to taste
Ajinamotto- 1/2 tsp
Pepper- to taste
Corn flour- 1 tsp
Spring onions

Recipe:

Chicken Stock:

In a  sauce pan, bring the water to boil, add the boneless chicken pieces and bring it to boil
Cook till the water is reduced to 1/4th the volume of the added water .
Squeeze out the water from the chicken and filter the stock using a strainer.

This is the Chicken stock.
Cut the boneless chicken in to very small pieces

To make Soup :

Heat oil, add the crushed garlic pods, the chopped chicken pieces, salt, Ajinamoto, pepper and stir fry till them.
Add the chicken stock and bring it to boil.
Mix the  a tablespoon of cornflour in 3 tablespoon of water.
Add this to the chicken soup.
As the soup become thicker, turn off the stove.
Garnish with spring onions

Serve hot .

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Orange Cake

Orange Cake

My daughter wanted cakes last night, My husband sometimes turns out to be a great cook and he surprised us with this cake.It was prepared in 30 minutes.

Ingredients:

All purpose flour - 3/4 cup
Oil - 1/4 cup
Egg - 1 no
Sugar - 1/4 cup
Orange juice - 1/4 cup (Fresh or Store bought)
Vanilla Extract - 1 drop
Baking powder - 1 pinch
Salt - 1 pinch
Grated Orange skin  / Orange zest - 1 tsp

Procedure:

Squeeze out the oranges to Extract the orange juice or use the ready made juice available in the market .
In a large shallow bowl blend the dry ingredients like the All purpose flour , salt and baking soda.Set aside
 In a large mixing bowl , add the egg and sugar and beat them for about 3 minutes on high speed till they turn yellow in colour .
Turn the beater to low speed and add the flour . And the oil alternately beginning and ending with the flour.
Add the orange zest and orange juice and beat them, until all the ingredients are uniformly mixed .
Grease the baking pan with oil and dust them with flour.
Preheat the oven to 350 F.

Pour the batter to the greased pan  .
Bake for 26 - 30 minutes.

Allow the cake to cool down for 15 minutes  and make them in to slices.

Serve..Yummy cake is ready. My kids absolutely Loved this..

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Award time

Thanks to lavanya from tickle your taste buds for sharing the versatile blog award and thanks to Dhivya from youtoocancookindianfood  for sharing me the Lovely blogger award.

Rules of Versatile blogger award:

1. Thank the person who has nominated you and shout out loud.
2. Pass on the award to Other bloggers
3. State 7 random facts about yourself.
4. Post the award pic on your wall.

The rules for the lovely blogger award

• Thank the person who passed this award to you and create a link to his/her blog.
• Don't nominate bloggers whom you have already nominated for some other award.
• Nominate at least two new lovely bloggers, who hasn't been your friend until now and nominate them. This is to get you known to new blogger friends.
• Nominate as many bloggers as you can.

The seven random pieces about me ,
I love blogging, Cooking,traveling , tasting different cuisine, exploring and last but not the least i love my family and friends.

I am Sharing these  awards with

desperatehousewifesdiary
maayeka
akilaskitchen
Kitchen flavours
cook with fun

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Capsicum Curry / KodaiMilagai Puli Kulambu

Capsicum Curry / KodaiMilagai Puli Kulambu

Ingredients:

Sliced Onion – 1 no , chopped

Sambar Powder / Puli Kulambu Powder - 1 tbsp

Tamarind Juice – 1/2 cup , concentrated

Capsicum-1 no , chopped

Turmeric powder- 1 pinch

Mustard seeds - 1/2 tsp

Methi seeds - 1/2 tsp

Oil - 2 tsp

Salt-To taste

Preparation:

Heat oil, pop mustard, and methi seeds. Add the sliced onion and saute until the becomes soft.

Add the chopped Capsicum .

Add the sambhar powder , turmeric powder and salt and fry until oil separates out from the masala.

Soak tamarind in water and squeeze out to make tamarind juice.

Add the tamarind juice  bring it to boil.
Cook till the raw smell goes away.
Turn off once the oil separates out from the gravy.

Garnish with cilantro and serve with steamed rice.

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Stir Fry Spinach / Spinach poriyal

Ingredients:

Spinach - 1 bunch , chopped
Onion - 1 no , chopped
Red chilli - 1 no
Salt - to taste
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Oil - 1 tsp
Grated Coconut - 2 tsp

Procedure:

Heat oil in a shallow pan.
Add the mustard seeds , Urad dhal  and allow it to splutter. Add the red chilli .
Add the onions and cook till it becomes translucent.

Add the chopped spinach , salt , sprinkle little water and cook till it becomes soft.

Add the grated Coconut and Stir .

Serve hot with steamed rice .

Check out similar spinach recipes ,

 Dhal Palak

Spinach curry

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Mutton Curry / Lamb Curry / Aatu Kari Kulambu

Mutton Curry / Lamb Curry / Aatu Kari Kulambu

Ingredients:

Mutton -  250 gm ,cut in small pieces

Onion  -  1 no , chopped

Gingely oil - 4 tsp

Turmeric powder - 1/4 tsp

Salt - to taste

Red chilli -6  no

Coriander seeds -3 tsp

Cumin seeds -  1 tsp

Pepper corns - 1/4 tsp
Grated Coconut - 1/2 cup
Yogurt - 4 tsp

Procedure:

In a small pan, drizzle 2 drops of oil, add the whole red chillis,coriander seeds,cumin seeds,pepper corns and dry roast in oil for 3- 4 minutes.

Now add the grated coconut to it and stir for 1 minute and allow it to cool.Grind the contents to a paste by adding little water.

Clean the Mutton and add the turmeric powder to it , mix well and set aside for 30minutes.

In a pressure cooker add oil, and add the onions and cook till it becomes soft.

Now add the Mutton to it, add salt and mix.

Add the contents from the mixer to the cooker ,add little water and check for consistency,it should not be too watery or too thick.

Allow it to boil together till the raw smell goes away.
 Now close the pressure cooker and cook for till the mutton becomes tender .It takes around 15 mts for the mutton to become tender.

Open the pressure cooker and cook  in low flame till the oil separates out from the curry .

Serve hot with  steamed rice, roti, idly or dosai.

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Chicken Potato Korma / Chicken Potato Stew

Chicken Potato Korma / Chicken Potato Stew

Ingredients:

Chicken - 250 gms , Skin-out , Clean , Chopped
Turmeric powder - 1/2 tsp
Mint powder / Leaves - 1 tsp ( I used mint powder )
Potato  - 1 no , diced
Green chilli - 6 nos
Ginger  Garlic paste - 2 tsp
Yogurt - 2 tsp
Tomato - 1 no , Chopped
Onion - 1 no , chopped
Grated coconut - 1/2 cup
Fennel seeds - 1/4 tsp
Salt - to taste
Oil - 4 tsp
Bay leaf - 1 leaf
Cloves - 2 nos
Cinnamon stick - 1 stick
 
Procedure:

Wash the chicken and add the turmeric powder to it and set aside for 30 minutes.
In a mixer, add the grated coconut, ginger garlic paste, half of the chopped tomatoes , green chilli , fennel seeds and run in to a paste by adding little water.
In pressure cooker add the oil , add bay leaf, cloves ,  cinnamon stick and stir .
Now add the onions and mint powder and cook till onions become translucent . 
Add the remaining tomatoes and cook till they turn mushy .
Add the chicken , the ground paste from the mixer , yogurt , salt and little water and bring it to boil.
Now add the diced potatoes and cover the pressure cooker immediately.
Cook for 3 whistles.
Serve hot with Roti , parathas , Idly and dosa.

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Spicy Chicken curry Dry / Kozhi Varuval

Spicy Chicken curry Dry / Kozhi Varuval

Ingredients:

Chicken - 250 gm, Cleaned ,  Skin out , chopped
Onion -  1 no Chopped
Tomato - 1 no , Chopped
Garlic pods - 4 no , Crushed
Garam masala powder - 1 tsp
Chilli powder - 1 tsp
Turmeric powder - 1 /2 tsp
Oil - 4 tsp
Green Chilli - 2 no , slit
Salt - to taste

Procedure:

Heat oil in a kadai,add the chopped onions and green chilli and fry till onion becomes translucent.
Add the tomatoes and cook till they are mushy.
Add the crushed garlic pods and cook till the raw smell goes away.
Add the chicken pieces, turmeric powder, garam masala powder, chilli powder , little water , salt and cover it with the lid.
Cook till the chicken becomes tender.
To make the curry dry , cook till the water evaporates and the oil separates from the curry.
Serve hot with steamed rice, rotis.

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Mango Smoothie / Mango Lassi / Mango Shake

Ingredients:

 Ripe Mango - 1 no , Skin peeled and chopped
Yogurt - 1/4 cup
Milk - 1/2 cup
Sugar - As required

Procedure:

In a blender, add the chopped mango , Yogurt, Milk , sugar and blend it in to a smooth paste.
Serve chilled with Ice cubes.

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Cauliflower 65 / Gobi 65

Cauliflower 65 / Gobi 65

Ingredients:

• Cauliflower - 1 flower, cut in to florets
• Red Chilli powder - 1 tsp
• Paprika powder - 1 tsp
• Corn flour - 2 tsp
• Channa dhal flour / Gram flour - 1 tsp
• Salt - to taste
• Yogurt - 4 tsp
• Oil - For Frying

Procedure: 

In a mixing bowl add the cauliflower florets, salt, Red chilli powder, Paprika powder,Corn flour, Gram flour ,Yogurt and mix well and set aside for half an hour to allow the masala to soak in well in the florets.
 Heat oil in a shallow frying pan, Drop the florets one by one and deep fry till they turn golden brown in Color.

Serve hot with sauce.

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