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 | HOW TO MAKE CORIANDER TOMATO CHUTNEY

Cilantro ( Coriander )  Tomato chutney is a simple quick and healthy chutney . The combination of Cilantro ( Coriander ) tomato taste really very good . This chutney is a great accompaniment to some of the south Indian breakfast recipes like  Idli  and Dosa recipes  . So now off to today's post Cilantro Tomato chutney . 

CILANTRO TOMATO CHUTNEY | HOW TO MAKE CORIANDER TOMATO CHUTNEY

Cilantro Tomato Chutney Recipe - Ingredients

Preparation Time : 10 minutes  | Cooking Time : 15 minutes | Recipe Category : Chutney

• coriander leaves ( Cilantro ) -1 bunch , cleaned and chopped 
• Tomato - 2 numbers,  chopped
• Tamarind - 1 small lemon size
• Urad dhal - 2 tea spoon
• Green chills - 4 numbers
• Ginger- 1' piece , chopped
• Garlic pods - 4 pods
• Salt - To Taste
• Oil - 1 teaspoon

Tempering:

• Oil - 2 teaspoon
• Mustard seeds - 1/2 teaspoon
• Urad dhal - 1/2 teaspoon 

CILANTRO TOMATO CHUTNEY | HOW TO MAKE CORIANDER TOMATO CHUTNEY

Method :

• In a wok , heat  oil, add urad dhal, Ginger, garlic pods, green chillies , and tamarind .

•   Add the tomatoes and cook till they become soft .

• Now add the cilantro ( Coriander ) leaves and cook till they become soft .

• Allow the contents to cool down . Transfer these contents to mixer and add salt , make it a fine paste by adding very little water.

• For tempering add oil to the pan.Add mustard seeds and allow it to splutter ,then add urad dhal and now transfer the ground cilantro Tomato chutney to oil.Cook till oil separates from the Cilantro Tomato chutney.

• Delicious Cilantro Tomato chutney is ready to serve .This recipe goes well with  Idli  and Dosa recipes, roti and rice.

Check out my other Chutney recipes in my blog below . Please click the link to view the recipes .

• Chana Dal Chutney
• Onion chutney 
• Mint Tomato Chutney 
• Coconut Cashew chutney 
• Coconut chutney 
• Cilantro Chutney  ( Microwave Version )
• Green Chutney
• Cilantro Tomato Chutney
• Tomato Chutney
• Tomato chutney ( Microwave Version )
• Mint chutney

If you like this recipe please like my Facebook page here to get regular recipe updates , or follow me on twitter here , pinterest here , and Google plus here to get regular updates of recipes

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CAULIFLOWER CARROT BEANS FRY | PORIYAL RECIPES

This Recipe Cauliflower Carrot Bean Fry is a simple quick stir fry of the veggies and tempered with spices and chilli powder . This Recipe pairs well with Steamed Rice , Sambar and Rasam recipes . Check out the other Poriyal Recipes posted in the blog  here . So now off to today's post Cauliflower Carrot Bean Fry Recipe .

CAULIFLOWER CARROT BEANS FRY | PORIYAL RECIPES

Cauliflower Carrot Bean Fry - Ingredients

Preparation Time :10 minutes  | Cooking Time : 15 minutes
Recipe Category: Sides  | Recipe Cuisine: South Indian

• Mustard seeds-1/2 teaspoon
• Urad dal-1/2 teaspoon
• Onion-1number, chopped
• Oil- 2 teaspoon
• Salt- to taste
• Sambar powder Or Red chilli powder - 1/2 teaspoon ( Click here for the recipe )
• Hing - a pinch
• Turmeric Powder - a pinch
• Vegetables(carrot+Beans+Cauliflower) - 250 grams,Chopped 

CAULIFLOWER CARROT BEANS FRY | PORIYAL RECIPES

Method :

• In a kadai, heat oil and add mustard seeds allow it o pop , and urad dal and fry , then add onion.Cook till onion turns soft.

• Add the chopped vegetables , hing, sambar powder or red chilli powder , Turmeric powder and salt . Sprinkle little water and mix .

• Cook till the vegetables turns soft. Cauliflower carrot Bean fry recipe is ready to serve .

• Serve the Cauliflower carrot Bean  Fry with  Steamed Rice and a curry.

Check out some of the famous South Indian Poriyal Recipes Below ,

• Drum Stick Leaves Fry ( Murungai Keerai Poriyal )
• Cabbage Peas Fry 
• Radish Pods Poriyal
• Vendakkai Kovakkai Poriyal ( Okra Gherkin Fry )
• Carrot Stir Fry ( Carrot Poriyal )
• Beetroot Poriyal ( Beetroot Stir Fry )
• Peerkangai Poriyal
• Carrot Beans Stir Fry ( Carrot Bean Stir Fry )
• Cluster Bean Poriyal 
• Cauliflower Pattani Poriyal
• Potato Peas Varuval 

If you like this recipe please like my Facebook page here to get regular recipe updates , or follow me on twitter here , pinterest here , and Google plus here to get regular updates of recipes    .

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BEETROOT PORIYAL | BEETROOT STIR FRY

Beet root Poriyal is an easy and a colorful stir Fry  . This is one recipe that my kids love because of the color . This Vegetable is rich in Iron . This recipe could be served with Rice  and  Sambar  and Rasam . Check out the other Poriyal Or Stir Fry Recipes posted in the blog here . Off to today's post Beet root Poriyal Recipe .

BEETROOT PORIYAL | BEETROOT STIR FRY



Ingredients:

• Beet root - 2 numbers, Grated
• Mustard seeds -1/2 teaspoon
• Urad dal - 1/2 teaspoon
• Onion - 1number  , chopped
• Oil- 1 teaspoon
• Curry Powder Or Red chilli Powder - 1 teaspoon ( Click here for the Curry powder Recipe ) 
• Salt- to taste
• Curry leaf - Few Leaves ( Optional )

Preparation:

In a kadai, heat oil and add mustard seeds and allow it to pop ,add urad dal and fry for few seconds and then add onion.Cook till onion turns soft.

Add the grated beet root , Curry Powder Or Red chilli Powder  , salt and sprinkle little water .

cook till the beet root turns soft. Colorful Beetroot Poriyal is ready to serve .

 

Serve this with steamed Rice and Sambar , Rasam Recipe . 

If you like this recipe please like my Facebook page here to get regular recipe updates , or follow me on twitter here , pinterest here , and Google plus here to get regular updates of recipes .

 

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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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