SAMAYAL CORNER

Some Information about Gestational Diabeties to Pregnant women

2010-10-14T16:10:00.000+02:00

Gestational Diabeties is more frequently can be seen in Asian ( Indian) women during pregnancy time. I am here sharing the information what I have received from my Gynae. Usually the GD test asked to take during 24 th and 28 th week of pregnancy, because the pregnancy hormones drastically change during this period. For finding the GD, Gynae will ask to take GTT ( Glucose tolerance test during pregnancy) it will take 3 hrs to get 4 readings of blood sugar levels. Even if it 1 point more than the normal blood sugar level, they will put the pregnant women in Diet. This GD is not going to be last long in your body, it will disappear immediately once the women give birth to baby. But, for some women there is a chance to be stay for some time and for that she needs to do lot of diet and exercises.

Here, My Gynae says normally they can't see this GD in black n white pregnant women because of their eating lifestyle. They are taking more fibre rich foods than starchy food. But, in our Indian women surely they are facing GD during their pregnancy because of our Food Style. Our staple food, White rice and potato are easily convertable to Glucose in our body faster than the Chocolate bar.

When my Gynae came to know am from India, from the initial stage itself he started to explain about this things. Now before my testing, he asked me to take the precautionary steps in my Diet and my exercise to reduce the blood sugar level in my pregnancy.

He also explained, this GD will vanish from the body immediately after the delivery. But, for some women it may stays for short period of time and then it will change to Diabetic and after a short while there is a chance for getting heart problems. So, this Diabeties is closely related to Heart disease, those who are having heart disease also having the chances to get Diabeties.

The diet which we are following for diabeties is also chance to reduce heart disease. Because, for heart disease the main issue in the food intake is cholestrol content this can easily reduce by having the foods for diabeties like Brown bread and brown rice. In India ( south India), our relations use to give sweets and savouries ( palagaaram during 7th month of pregnancy) given to pregnant women during her 7th month of pregnancy. That's maybe good for some women but for some women it may create problem coz of GD. Before, our elders time they use to work a lot during pregnant time but nowadays we don't get a chance to do even a small work. Here, Doctors are recommending to take complete rest not to do heavy work but, they are forcing to go for a brisk walk and do some physical exercise.

The diet for GD pregnant women to have complete fibre rich foods and the most recommending foods are :

1.Whole wheat bread

2.Whole wheat Spaghetti

3.Brown rice

4.Rye Bread

5.Barley

6.Orange

7.Apple

8.Pears

9.Raspberries

10.Strawberries

11.Meat/Poultry/ Salmon fish

12.Lot of vegetables (except root veggies/beets)

From the above fibre rich foods esp Barley got high fibre content next to it is Rye Bread.

The diet am following are:

1.2 slices of whole wheat bread with omlet and a glass of skimmed milk without sugar

2. Oats or cracked wheat or bulgar wheat porridge with buttermilk with less salt

3. 4 idlies with some chutney ( avoid coconut)

4. 3 small whole wheat rotis with some curry.

5. Sometimes bulgar wheat uppuma.

6.Brown rice instead of white rice ( try to mix little bit wild rice)

7.No root veggies

8.Orange, Apple, Pears

9.Walnuts

10.Salmon

11.Lot of veggies like okra, karela and greens.

12.Sprouts

13.Lot of water.

14.Try to avoid junk foods and carbonated drinks and packed juices.

There are 2 traditional home remedies for this sugar problem. One is with Fenugreek seeds/vendhayam/methi seeds and the other one is Bitter gourd/Karela/Paavakkai.

1.Fenugreek seeds can be eaten in many ways like soaking overnight and in the morning drinking the water gives good result. The soaked seeds can be grind it nicely and apply it for your hair, it's like natural conditioner.

2.And also can have it in this way, dry roast the methi seeds in the low fire pan and make it into coarse powder have it 2 teasppon daily in empty stomach in early morning.

3.Can also have it in raw form, just have 2 teaspoon of methi seeds and chew it nicely and drink lot of water.

4.Methi seeds is not only home remedy for diabeties also useful to reduce the cholestrol and also cool the body during summer time.

5.We are all know, if we have bittergourd juice good result for diabeties.

The pregnant womens, those who are having GD can easily reduce their blood sugar levels just by taking precautionary steps in their diet and exercise. During my first pre-natal visit to the Doctor, he was explaining from that point of time. At that time, I was feeling afraid why he is scaring me by telling all these things without taking any tests but, he said he was not making me to afraid just giving me an awareness and giving an easy ways to prevent the high risk in pregnancy. Hope, these small piece of information about GD in pregnancy helpful for you friends. You can also share some views and points regarding this Information.

Am back to Blogging

2010-10-12T09:48:00.000+02:00

I am back to blogging after a long time, actually it was not a short blogging break really a big break but for the quite right reasons. I have spent all these days recovering from my pregnancy Nausiness and Laziness. Now am feeling good with loads of energy. Let me begin with thanking everybody who wrote to me while I was not blogging and keeping me in your blog list. From my next entry am going to post my recipes and some tips related to pregnancy diets hope that will be helpful for first time mommers. Till then take care of you there.

A Short Blogging Break

2010-06-23T15:47:00.000+02:00

Haii Friends !!!

My Previous Post was about Soccer Fever, Now really I got fever and I am not feeling well now and I need a little break. I do not know if it is for a week or month but all is for good.

I will be back shortly. I will miss u all during this break. SORRY GUYS !

If you need to get my attention in the mean time u can email me at samayalcorner@gmail.com

TC

Regards,
SathyaSridhar

Tortilla Espanola with Soccer Fever

2010-06-14T11:26:00.000+02:00

Dear Frenz, Hope you all enjoyed your weekend with your family. Here, We also enjoyed our weekend with lots of fun and met lot of people from different countries in Sandton City. In Nelson Mandela Square ( This is the convention centre near the Soccer city n Ellis Park stadium), People from different part of the world gathered there and enjoyed their day by singing their country songs and lot of Merry Making with music. We are feeling the FIFA here, everyday there is matches in different places of South Africa. This FIFA matches are telecasting in "3D". Yesterday, We were watching one match in 3D really a different experience can't believe that, while player kicked the ball its straightly coming to our face. It was thrilling and different Joyable experience, We are going to watch another 1 match in 3D and 1 match in stadium.

My Hubby is supporting the team "Spain" and am Supporting the team "Brazil". Yesterday, I have painted "Brazil" flag on my face and We were walking towards the restaurant on the way the people from Brazil seeing my face they started to talk with us and they began to sing a song of their country slogans. Coming to the recipe, I am planning to post different recipes from FIFA WORLD CUP countries. Today, am going to start with my Hubby's Supporting team "Spain".Of course, My next recipe is from "Brazil". Here, is the recipe for Tortilla Espanola or Tortilla de Patata from SPAIN as follows,

Ingredients:

1.Jumbo eggs - 3 no's
2.Peeled and thinly sliced starchy potato - 1 medium
3.Spicy Sausage or Chorizo style sausages - 1
4.Black pepper powder - 1 tsp
5.Salt as reqd
6.Finely Chopped Onion - 4 tbsp
7.Finely chopped Garlic - 3 pods
8.Frozen Green Peas - 1 tbsp
9.Grated Cheddar Cheese - 2 tbsp
10.Olive Oil - 1tbsp

Preparation:

1.Heat oil in the non-stick frying pan, saute the chopped onions and garlic for 5 mts. Follow with sliced sausages, sliced potatoes with little bit of salt. Fry till the potatoes turn crispy and finally add the frozen peas.

2.Meanwhile, beat the eggs with salt and pepper. Add the grated cheddar cheese with egg mixture.

3.Mix the potato and sausage mixture with the beaten egg , in the same pan make an omlette.

4.Now the Cheesy and Crunchy Spanish Potato Omlette is ready to serve with breads.

Chow Chow Kootu

2010-06-08T08:50:00.000+02:00

Chayote squash is versatile vegetable in India, My Amma often cooks this veggie in kootu or in Poriyal form. It taste very good like white pumpkin, I like the poriyal She makes in this veggie. My Hubby likes the Chow-Chow kootu n Sambar very much,, it also very good veggie for weight-watchers. I cooked this chow-chow kootu with spinach poriyal n Okra poriyal for our dinner, My Hubby enjoyed it very much it was a complete healthy meal for us. Here, is the easy chow-chow kootu recipe for you as follows,

Ingredients:

1.Peeled and Cubed Chayote Squash - 1 no

2.Chana dal - 1 cup

3.Chopped tomatoes - 1 big

4.Sliced onions - 1/2 medium

5.Turmeric powder - 1/2 tsp

6.Salt as reqd

For Grinding:

1.Grated Coconut - 1/2 cup

2.Green chillies - 3 no's

3.Cumin seeds - 1 tsp

For Seasoning:

1.Canola Oil - 2 tsp

2.Mustard seeds - 1 tsp

3.Curry leaves - 2 strings

Preparations:

1.Cook the chana dal, sliced onions, chopped tomatoes and turmeric powder in a pressure cooker for 2 whistles, after that open the pan add the cubed chow-chow to the dal mixture stir it well and cook for 1 whistle.

2.Grind the coconut, chillies n cumin seeds to fine paste. Keep it aside.

3.After the dal n chayote cooked well, open the lid of the pressure pan add the grounded coconut paste and salt. Stir it well and leave it cook in medium flame for 10-15 mts till the raw smell goes off.

4.In the separate frying pan, season the ingredients under for seasoning and pour it on top of the kootu.

5.Now the Curry leaves flavour rich Chow-Chow kootu is ready to serve with hot rice and any veggie or greens poriyal.

Line Fish Kulambu

2010-06-04T16:15:00.002+02:00

I came to know how to cook Fish Kulambu very recently, My first try was tasted very good cooked with Red Fish and I started to cook the fish kulambu every week in my menu. Last time, I tried with coconut with pearl onions paste this time tried without it. It turned very good, I used Line Fish for this curry enjoyed it with Salmon fish fry for my dinner. Here, is the recipe for Fish Kulambu as follows,

Ingredients:

1.Line Fish pieces - 300 gms

2.Extract from lemon size tamarind - 1 1/2 cups

3.Chopped Onions - 1 big

4.Slitted green chillies - 4 no's

5.Kashmiri red chilli powder - 3 tsp

6.Coriander Powder - 1 tbsp

7.Turmeirc powder - 1tsp

8.Canola Oil - 2 tbsp

9.Chopped tomatoes - 2 medium

10.Curry leaves 2 strings

11.Mustard seeds - 1tsp

12.Fenugreek Seeds - 1 1/2 tsp

13.Garlic slices - 10 no's ( use depends upon the strongness of the garlic)

14.Salt as reqd

Preparation:

1.Clean and cut the fish into big slices and keep it aside, extract the tamarind juice and add the turmeric powder, red chilli powder and coriander powder.

2.Heat Oil in the heavy bottom pan, season the mustard and fenugreek seeds. Follow with curry leaves, garlic slices and green chillies.

3.Add the chopped onions, saute nicely till it turns light golden brown. Then add the chopped tomatoes and enough salt for the kulambu ( adding salt in this stage helps to cook the tomatoes quickly). Close the pan with the lid till the tomatoes turn to mash, oil leaves on the edges.

4.After the tomatoes cooked well add the tamarind juice, stir it well. Leave it to cook nicely for 10 mts or till the raw smell of the masalas goes off.

5.Turn the fire to medium and finally add the fish slices and close the pan with the lid it will take only 5-10 mts gets to cook, don't stir the kulambu after fish cooked well ( it will break into pieces).

6.Now the delicious Fish Kulambu is ready to serve with hot steamed rice and Hot Fish fry.

Red Fish Kulambu

Easy Beef Fry

2010-06-02T10:47:00.000+02:00

Beef fry is our favourite and very easy one to cook for any time. We enjoyed this Beef fry with hot Rasam Rice, it tasted yummy. Those, who doesn't like Beef can try the same cooking method for Lamb or with Mutton. Before, Marriage I never tasted Beef after came here started to taste all kinds of meat. Especially, I like this Beef fry and Ostrich Stir fry with Tortillas are my favourite meat recipes. Here, is the recipe for the Easy Beef Fry as follows,

Ingredients:

1.Beef Goulash - 300 gms

2.Sliced Onions - 1 large size

3.Sliced Garlic - 10 no's ( It depends upon the strongness of the garlic, In India it will be too strong but here it wont be that much strong)

4.Canola Oil - 2 tbsp

5.Curry Leaves - 2 strings

For Marination :

1.Ginger Garlic Paste - 1 tsp

2.Kashmiri Red Chilli Powder - 2 tsp

3.Meat Masala - 2 tsp ( I used Durban Meat masala, mixed with all spices)

4.Turmeric Powder - 1 tsp

5.Black Pepper Powder - 1 tsp

6.Salt as reqd

Preparation:

1.Marinate the Beef Goulash with the ingredients under for Marination. Keep it aside and leave it to marinate for 1 hour.

2.Heat Canola Oil in non-stick deep frying pan, Fry the curry leaves follow with sliced onions and sliced garlic to the pan. Saute it nicely till it turns light golden brown.

3.Now add the marinated Beef Goulash to the frying pan, stir it well and cook it in medium flame. Stir it continuosly cos it will burn at the bottom (if necessary add oil on the sides to avoid burning at the bottom).

4.Close the pan with the lid and leave it to cook to tender (cook in medium flame). No need to add water to the fry, beef itself leaves water while cooking.

5.It takes 40-50 mts to cook to tender and succulent. I Prefer Slow Cooking, it is best for all kinds of Meat recipes.

6.After the meat cooked to soft, Open the lid of the pan to evaporate the water and cook to dry or semi-dry.

7.Now, Hot n Easy Beef Fry is ready to serve with Rotis or with Hot rasam rice.

Easy Potato Salad

2010-05-31T10:53:00.000+02:00

I hope you all enjoyed this Weekend, for some of my Friends this is long weekend. Enjoy the rest of the long weekend with your family. Today, am coming with Easy Potato Salad with Boiled Egg to share you all. Here, in South Africa Mashed Potato is popular, Sometimes here people have the mashed potatoes with Baked Beans for their main meal. It taste very good with baked beans and rolls with grilled Chicken. I will post it soon that recipe, here is the recipe for Easy Potato Salad as follows:

Ingredients:

1.Cubed Boiled Potato - 1 big

2.Garlic Mayo - 2 tbsp

3.White Pepper Powder - 1 tsp

4.Salt to taste

5.Boiled Egg - 1 jumbo

Preparation:

Mix all the ingredients except boiled egg, transfer to the serving bowl. Halve the boiled egg and place it on the top of the Salad. You can also add the crisp lettuce, grated carrot and Shredded Cabbage to this salad. Now the Healthy and Simple Potato Salad is ready tom serve with rolls.

Chocolate Cake with Caramel Icing

2010-05-28T10:00:00.000+02:00

Chocolate cake is my Hubby's favourite one, I baked this cake for our Wedding Anniversary (27th May) and made Icing with Caramel. My Hubby gave me a lot of Surprise gifts, the whole day was lined up with continuous surprise gifts. In the evening, I gave him a surprise with his favourite Chocolate Cake. It came out very perfect Soft n Spongy Chocolate Cake, My Hubby enjoyed this cake very much on yesterday. He doesn't like the Icing with heavy Cream, So everytime I do different Icing without using Cream. This Caramel Icing is very easy one no hard times with it, very simple to make it in 5 mts melting the store bought caramel filling n topping with cadbury's dairy milk brown chocolate. Here, is the recipe for Chocolate Cake with Caramel Icing as follows,

Ingredients:

1.Cake flour - 1 cup
2.Cocoa Powder - 3/4 cup
3.Whole Eggs - 3 no's
4.Castor sugar - 3/4 cup
5.Canola Oil - 1/2 cup
6.Vanilla essence - 1 tsp
7.Baking Powder - 2 tsp
8.Boiling water - 1/2 cup

Preparation:

1.Pre-heat the Oven to 350 deg F, Put the eggs and castor sugar in a mixing bowl and beat it nicely for 5 mts with an electric beater till it turns white.
2.Add oil to the mixture, beat it in high for 5 mts.
3.Follow with Vanilla essence and baking powder beat it nicely. Now in tea cup measure the cocoa powder to 3/4 portion and add the hot boiling water with the cocoa powder. Mix it nicely with the spoon, now pour the thick cocoa mixture to the mixing bowl.( Now we used little bit of boiling water with cocoa powder totally the water we need to use is 1/2 cup add more boiling water according to it ).
4. Beat it nicely for 5 mts, now add the cake flour to the mixture beat it well in high for 2 mts.
5.Grease the baking pan and place the wax sheet on it, pour the cake mixture in the baking pan. One thing I made a mistake, try to beat it nicely the cake mixture with the fork before pouring into baking pan have to avoid the air bubbles.
6.After Pouring into the baking pan only I saw the air bubbles, I couldn't do anything on that time.
7.But Other thing came out perfect, bake it for 20 - 25 mts. Check it with the tooth pick.
8.Leave it to cool for 30 mts. It should be completely cool while we do the Icing.

Ingredients for Icing:

1.Nestle Caramel filling and Topping - 1 can ( I used 5 tbsp from the can )
2.Cadbury's chocolate - 60g ( I used 2 small bars)
3.Sugar balls for garnishing.

Preparation:

1.Use Double Boiler pot or Normal Steel pot topped with glass bowl to melt the Chocolate. Allow the water to boil in cooking pot place one glass bowl on top of the pot to melt the caramel and chocolate.
2.Put the caramel and 2 cadbury's bar to the glass bowl use the spoon to stir it well.
3.Gently stir the mixture till it turns soft ( Cadbury's bar is easy to melt quickly than other baking bars)
4.Now make it to smooth paste, apply on all sides of the cake and garnish with sugar balls or any other chocolate pipes of your choice.
5.Now the Perfect Soft n Spongy Chocolate Cake with Caramel Icing is ready to serve.

Home Made Mushroom and Bell Pepper Pizza

2010-05-26T10:03:00.000+02:00

This week , I baked Mushroom n Bell Pepper Pizza for us. Home-made Pizza is very healthy and Quick to bake n make, We can do the toppings for our preference. Two weeks before, I tried to bake pizza but the weather plays a massive role for raising the dough it gone off and I baked rolls for us with that dough. This week is nice weather Sunny days, even last time I kept the dough inside the oven but it didn't came out right this time I kept my dough in direct Sunlight it came out perfect for all the 3 times raising.

This Pizza dough measurement I gave it here for thin n crispy base and it yields 4 bases can store the each base seperately in cling wrap and keep it inside the fridge use within 1 week, for this weekend We have invited our frenz for Dinner get-together. So, I planned to bake Pizza with different toppings for them for that made extra base and kept inside the fridge. I like the thin n Crispy base with the veggies should be in chunk size but, my Hubby prefers thick base with the veggies should be in small pieces. We doesn't like the Mozarella cheese, cos sometimes We feel heart burn after having the Pizza with Mozarella topping at the last We won't feel pleasant dinner. So, I used reduced low fat Cheddar cheese for my cheese topping. Next time i will give the recipe for thick base. Here, is the recipe for Mushroom and Pepper Pizza as follows,

Ingredients for Pizza Base:

1.Cake flour - 4 cups ( i used tea cups to measure)
2.Instant yeast - 1 package
3.Salt - 1 tsp
4.Hot water - as reqd to knead the dough ( Not boiling hot water, Use bearable drinking hot water)
5.Canola Oil - 2 tbsp.

Ingredients for Topping:

1.Tomato sauce - 1 tbsp
2.Mrs.Balls Sauce ( Hot chutney) - 1 tbsp ( Use the sauce you like)
3.Green Bell Pepper - 1/2 medium ( cut into bit big pieces)
4.Sliced Red Onion - 4 tbsp
5.Pineapple Chunks - 3 tbsp
6.Sliced Button Mushroom - 5 no's
7.Sliced Baby Romanita tomatoes - 4 no's
8.Reduced low fat Cheddar Cheese Shavings - 4 tbsp

Preparation of Pizza Base :

1.Take one big bowl, add the Cake flour, Yeast, Salt and 1tbsp Canola oil. Mix it together with the help of the Spoon or Wooden Spatula, Pour little by little the hot water meanwhile mix the flour mixture with the spatula.
2.At one stage, you will feel the water is enough to add then stop pouring water now start to knead the dough with your hands apply little bit of oil and knead it nicely.
3.Apply little bit of oil on top of the dough, Cover the bowl with black plastic and keep it in direct Sunlight for 30 mts. ( Usually i keep the dough inside the warm Oven, but this time i kept in under direct Sunlight)
4.After 30 mts, Check the dough it will raise till the edge of the bowl. Punch down the dough, again cover the bowl with the black plastic and keep it under direct Sunlight for another 30 mts likewise do the same for twice.
5.Pre-heat the oven to 350 deg F, after kept the dough under Sun for twice now knock it down and make 4 equal balls out of the dough.
6.Roll down each ball in floured surface to thin round shape, apply oil to the plate in which you are going to bake.
7.Place the rolled pizza in the greased plate and poke all the sides of the rolled pizza with the fork.
8.Bake it for 5-10 mts, till it half done. Again, we are going to bake it with the toppings at that time it will bake completely.

Preparation for the Pizza Toppings:

1.Now mix both the sauces in one bowl, apply it on all sides of the Pizza base.
2.Spread the veggies n Pineapple Chunks on the pizza, Sprinkle the Cheddar cheese shavings on top of it.
3.Bake it in 350 deg F for 10 mts or till the cheese melts. I like the Juicy veggies, for that I bake the veggies for 5 mts before adding the cheese and then sprinkle the cheese bake it till it melts.
4.Slice the Pizza with the pizza cutter, now the Home-made Mushroom and Pepper Pizza is ready to serve hot.

Easy Cheesy Rigatoni pasta in Basil Pesto Sauce

2010-05-24T09:23:00.000+02:00

The Pasta recipes with sauce can make quickly and very easy to cook for any time. Mostly, i don't use sauces for my Pasta recipes cook only with veggies n egg it gives fresh flavour and good taste. My Hubby like the Basil Pesto sauce flavour, sometimes i use this sauce with linguine this time used for Rigatoni and added little bit of creamy white sauce came out very good and easy to cook for quick dinner sure kids will love it. We enjoyed this Basil Pesto pasta with a bowl of soup with Ciabatta rolls tasted very good for our dinner.

Ingredients:

1.Uncooked Rigatoni - half package
2.Basil Pesto sauce - 2 tbsp
3.Butter or Margerine - 1tbsp
4.Cake flour or Maida - 1 tbsp
5.Parmesan Cheese Shavings - 3 tbsp
6.Milk - 1/2 cup
7.Salt n Pepper for seasoning

Preparation:

1.Cook the Rigatoni according to package instructions. After it got cooked drain in collander and keep it aside.
2.Heat the butter or margerine in pot, add the cake flour stir it well cook in medium fire. After 5 mts of stirring, take off the pot from the fire add milk to the mixture mix it well till it combines.
3.Add the cheese shavings n keep it in fire for 5 mts.
4.In the same pot add the basil pesto sauce, stir it well cook in medium fire for 5 mts. Then add the cooked pasta n follow with salt n pepper. Close the pot with the lid after 5 mts check the seasonings.
5.Now the Creamy Cheesy Rigatoni in Basil Pesto Pasta is ready to serve hot with a bowl of Hot Soup and Bread rolls .

Broccoli in Cheese Sauce

2010-05-21T08:52:00.000+02:00

Broccoli is good for health rich in vitamins and also very easy to cook just by steaming or stir frying. Here, I used purple broccoli and reduced fat cheddar cheese for my Hubby's dinner. Often i make this one with mixed veggies this time simply with broccoli, he enjoyed it very much. Sure, you guys also try this healthy recipe and enjoy with your family. Weekend is here, hope you all guys planned the programme with your family and shopping for this weekend. Enjoy your Weekend. Here, is the recipe for Broccoli in Cheese sauce as follows,

Ingredients:

1.Broccoli florets - Use accor to you prefer i used 1 cup
2. Margerine or Butter - 1 tbsp
3.Cake flour or maida - 1 tbsp
4.Milk - 1/2 cup ( add more milk if u like to get thin sauce)
5.Grated Reduced low fat cheddar cheese - 1 strip or 2 tbsp
6.Black pepper or white pepper powder - 1/2 tsp
7.Salt - as reqd

Preparation:

1.Cut the broccoli into small florets, clean it and steam it in steamer ( i used idli pot) for 5 mts.
2.Heat the butter or margerine in the pot in medium flame, add the cake flour to the butter stir it well till it turns thick and remove the pot from the stove and add the milk stir it well with the spoon.
3.Now add the salt n pepper to the mixture stir it again with the spoon, leave it to cook in low flame till it turns thick sauce.
4. After the white sauce get ready now remove the pot from the fire and add the grated cheddar cheese and mix it well till it turns creamy texture.
5.Now arrange the steamed broccoli in the serving plate and pour the Cheese Sauce over it on all sides. Now the Broccoli in Cheese Sauce is ready to serve hot.

Salmon Fish Fry

2010-05-19T11:02:00.000+02:00

Salmon is my favourite variety of fish it taste delicious when it is fried and also good for health rich in Omega 3. I like the colour of fish, before marriage my amma often cook fried fish for us. But, we get only dam fish in our amma's place if we need to buy sea fish then have to go Fish market. My Hubby was born and raise in Coastal place, but he doesn't like to eat fish. He use to choose the good taste fish for me from our fish market here and sometimes cook fish fry for me but he never tasted even a single bit piece. After marriage only i started to eat and cook the Prawns n Crabs, before that i never seen it in our mom's place. This week is Meen Vaaram (Fish Week) in my house going to cook different fish on daily, today am planning to make Butter fish kulambu first time in my life.

My Hubby brought me different variety of fish for this week, yesterday i cooked the Salmon fish fry tried from my Sister-in-law Sridevi's recipe in her blog and it tasted very good. My Great Chef Hubby and SIL are good in cooking all kinds of foods esp Seafood. Both of them showed interest in cooking from their childhood that time itself they discovered new recipes in their kitchen still it is continuing. I like all the recipes from my SIL's blog esp this Salmon Fish Fry and Rasgulla, don't miss to check out in her space. Here, is the recipe for the Salmon Fish Fry as follows,

Ingredients:

1.Salmon steaks - 2 pieces
2.Red Chilli Powder - 3 tsp (I use kashmiri red chilli powder it won't taste too strong, you can use accor to ur preference)
3.Salt as reqd
4.Turmeric powder - 1 tsp
5.Canola Oil - approx 2 tbsp
6.Curry leaves few strings

Preparation:

1.Clean the Salmon Steaks, add the chilli and turmeric powders, curry leaves, salt and 1 tsp oil ( i use little bit of oil while marinating the fish, it helps to stick the masalas to the fish you can also avoid the oil).
2.Leave it to marinate for 1 - 2 hrs and also you can store the marination in air tight box keep it inside the freezer can use it easily for any time.
3.After Marination, heat the 1 tbsp of oil in non-stick small frying pan and fry the marinated Salmon fish on all sides can add the oil if required while frying.(adding curry leaves while frying gives nice flavour and the crispy curry leaves taste good with fish fry)
4.Now the Tender and Succulent Salmon fish Fry is ready to serve hot with hot Rasam rice. The best accompaniment for Fish fry is with Rasam Rice, taste very good i always enjoy fish fry with this combination.

Chilli Bites

2010-05-18T09:26:00.001+02:00

Today am coming with My hubby's Cooking, Chilli Bites. He tried this chilli bites on his own style of cooking came out very tasty. He tried in new way of adding cheese in Bajji, actually this idea came out for him cos of low fat cheddar cheese sometimes he doesn't like the taste of low fat cheese wants to try some strong snack then ended up with our indian style chilli bites. We enjoyed this chilli bites with hot steak chutney tasted mild strong n good for winter day evening.Yesterday, i couldn't post no recipes cos of Internet problem and couldn't see my fellow bloggers recipes today i will check all your new recipes. Here, is the recipe for Chilli Bites as follows,

Ingredients:

1.Green Chilli Peppers - 6 no's
2.Reduced Fat Cheddar Cheese - cut into 6 small size fit into chilli
3.Chickpea flour/ Gram Flour - 1 cup
4.Bi - carb - a small pinch
5.Salt - to taste
6.Canola oil for deep frying

Preparation:

1.Heat the canola oil in one deep pan, meanwhile cut the Chilli peppers like in the pisture n remove those seeds inside, wash it with cold water.
2.Stuff the low fat cheddar cheese slits into the chillies.
3.Mix a cup pf gram flour with enough salt n a pinch of bi-carb. Add little bit of water, the consistency of the batter should be bit thick.
4.Dip the stuffed chilli peppers into the batter and deep fry till it turns golden brown on top.
5.Now serve the Chilli Bites with your favourite chutney, we enjoyed this chilli bite with hot steak chutney.

Risoni Salad

2010-05-14T09:18:00.000+02:00

Risoni is one kind of pasta looks like Rice and is available in all stores. Risoni salad taste good with mixed crisp veggies , fruits and nice salad dressing with Garlic Mayo r Vineigrette. But, in my salad i didn't used the salad dressing cos my Hubby wants to have plain salad. So, i just sprinkle little bit of extra virgin olive oil on top of it. While using olive oil, use normal olive oil (refined or pure) for cooking and extra virgin olive oil for salads. Here is the recipe for the Risoni salad as follows,

Ingredients:

1.Uncooked Risoni - 1 cup
2.Diced English cucumber - 5 tbsp
3.Chopped deseeded tomato - 1/2 medium
4.Extra virgin olive oil - 1 tsp
5.Cubed pine apple - 4 tbsp
6.Shredded pomegranate - 4 tbsp
7.Chopped Green Bell Pepper - 2 tbsp
8.Finely chopped fresh Carrot - 3 tbsp
9.Lemon Black Pepper - 1tsp

Preparation:

1.Cook Risoni according to package instructions. After 5 - 8 mts of cooking drain the Risoni in collander and keep it aside.
2.Take one deep bowl or salad bowl, mix all the ingredients except olive oil, pomegranate seeds and cooked risoni.
3.Now spread the cooked Risoni in serving plate and arrange the mixture on top of the risoni.
4.Sprinkle the extra virgin olive oil follow with pomegranate seeds on top of the Risoni salad.
5.Let it sit inside the fridge for 5 mts and then the Filling Risoni salad is ready to serve for Dinner. After having this salad you will feel complete n filling meal for dinner. After the salad have the Low fat flavoured yoghurt for the dessert, my Hubby enjoyed this Risoni Salad with Low fat Raspberry flavoured yoghurt.

Home Made Tortilla and Chicken Tortilla wrap

2010-05-13T10:25:00.000+02:00

Before, We use store bought tortillas for our breakfast and sometimes for our getaway pack food. Here, one of my neighbour she has always make homemade tortillas for them. She only taught me how to make this easily by ourself and we can have the fresh tortillas than frozen one. She make and store nice round shaped tortillas for 2 days and keep it inside fridge covered with cotton cloth, i was also tried the tortilla on the same day she taught me it came out very well soo soft tortillas but only thing is mine not came in round shape rather in usual way resembles some other country maps so kindly bare with my tortilla shape. She also gave me an idea to use big cooking pot to shape our tortillas like we do for our cookies n for our pani pooris then it will come in shape. My Hubby like this tortilla wrap with mixed veggies, chicken and mixed beans stuffing. Today, i have posted the tortilla wrap with store bought chicken burger pattice cos we use to have chicken burger while on our weekend getaway breakfast it is easy finger food to make quickly with mayonnaise and some other veggie stuffing.

Ingredients:

1.Cake flour - 3 cups
2.Butter - 2 finger size (put together the Index and middle finger on top of the butter and cut it)
3.Baking Powder - 3 tsp
4.Salt - 1 tsp

Preparation:

1.Mix all the ingredients together in one bowl and rub the butter with cake flour it turns like bread crumbs.
2.Add little bit of hot water ( bearable hot/Drinking hot). Make a soft dough out of it.
3.Now make small rotis or your prefered size.
4.Heat non-stick frying pan and toast the rotis to light brown colour (don't need to apply oil).
5.You can see small bubbles will raise while toasting and the colour of the roti change to light brown colour thats the texture for tortilla.
6.Then cover the tortillas with cotton towel.
7.Now the Homemade tortilla is ready to store and use immediately.
8.I made 8 tortillas out of this measurement and covered with cotton towel and put it inside fridge (don't keep in freezer). Next day just put in microwave for 10-20 secs then it will come to normal soft tortillas.
9.You can roll the rotis to even paper thin but for tortillas try to roll the rotis little bit thick like our chapathi and big in shape.

Ingredients for Chicken Pattice Tortilla Wrap:

1.Store bought chicken burger pattice - 1 piece
2.Crisp Lettuce - few leaves
3.Sliced red onion - few
4.Sliced deseeded tomato - 2 pieces
5.Garlic Mayonnaise - 1 tbsp
6.Sweet chilli sauce - 2 tsp

Preparation:

1.Bake the chicken burger pattice as in the package instruction and cut into thin strips. Spread the garlic mayonnaise on one side of tortilla and place the chicken pattice strips in the centre of the roti.
2.Arrange the sliced onion, tomatoes, teared lettuce leaves on the chicken strips.
3.Then squeeze little bit of sweet chilli sauce on top of the chicken n lettuce arrangement.
4.Now the Delicious Crispy Chicken Tortilla Wrap is ready to serve. We enjoyed this chicken tortilla wrap for our getaway day breakfast.

Left Over Chana Masala Rice

2010-05-12T10:31:00.001+02:00

Last week, We tried this left over chana masala rice with Omlet. After our dinner chapathi with chana masala, next day had little bit of left over gravy have no idea what to cook with this little bit of gravy then my Hubby gave me an idea to cook something different with rice n veggies. Usually, i make rotis for next day also but now winter are here we like to have fresh n hot food. This was the first time i tried this rice came out very yummy with simple handy veggies. Here, is the recipe for the Left Over Chana Masala Rice as follows,

Ingredients:

1.Left Over Chana Masala Gravy - 1 cup
2.Cooked Basmathi Rice - 2 cups
3.Finely cubed Green bell pepper - 1/2 portion
4.Finely diced carrots and potatoes - 4 tbsp each
5.Frozen sweet corn - 3 tbsp
6.Finely chopped tomato - 1 medium
7.Chopped onions - 1/2 medium
8.Canola oil - 2 tbsp
9.Cumin/ jeera seeds - 1/2 tsp
10.Garam masala powder - 1/2 tsp
11.Red Chilli Powder - 1 tsp
12.Salt as reqd

Preparation:

1.Heat oil in the non-stick frying pan, season the cumin seeds follow with chopped onions saute it for a while till it turns transparent. Put the finely chopped potatoes in the pan, fry it nicely till it turns golden brown ( chop the potatoes finely then only it will cook in short time).
2.Then add chopped bell pepper, frozen corn and carrots, fry it for 5 mts ( no need to cook fully).
3.Put all the spice powders and salt, mix it well cook in medium flame follow with chopped tomatoes.
4.Close the pan with the lid allow the tomatoes cook to mash ( oil will leave around the edges).
5.Now add the chana masala gravy to the frying pan, stir it gently if oil need pour around the edges.
6.Leave it to cook till it turns half the portion of gravy.
7.Mix the cooked Basmathi rice to the pan and toss it well. After 5 mts of tossing tightly pack the rice like in the picture and close the pan with the lid leave it to cook for 5 mts.
8.Now the hot spicy left over chana masala rice is ready to serve with Omlet.

I am sending this Spicy yummy Chana Masala rice to Niloufer's - Twenty - 20 cooking Event.

Fruit Cake

2010-05-11T09:45:00.000+02:00

Fruit cake is simple and quick one to bake at any time. This cake i have learnt from our family friend Mohana akka here in my place, She taught me this cake how to mix n bake each n every step for my first time baking after my marriage.That time i was just noted down all the points and the ingredients n preparation cos i was naive to baking the cake, but it came out in dark black colour and it gone straight to the bin. I was upset about my cake got flop at my first try but she was again taught me how to do in right form then i get to use of baking and also came to know the things should n shouldn't do while baking. This fruit cake i have baked in last week, everytime while baking this one i come to remind about my first baked cake. Today, am going to share this Colourful Fruit cake as follows,

Ingredients:

1.Cake flour - 3 cups
2.Cake mix - 2 cups ( i used berry mix strawberry,bluebbery,kiwi n papino)
3.Chopped Cherries - 1/2 cup
4.Baking powder - 3 tsp
5.Bi carb soda - 2 tsp
6.Mixed Spices - 1/2 tsp
7.Condensed milk - 1 tin (385gms)
8.Margerine - 375 gms
9.Vanilla essence - 1 tsp
10.Almond Essence - 1tsp
11.Water measured from the same condensed milk tin.

Preparation:

1.Heat the water, condensed milk, margerine,Vanilla essence n Almond essence all in one pot. Put the fire in medium flame leave it to heat till the margerine melts then turn off the fire.(don't need to allow boil just margerine need to melt)
2.Now mix the cake flour, berries or cake mix, cherries, mixed spices, baking powder and bi carb soda mix it together nicely with the help of spoon.(use wide deep bowl)
3.Mix both the wet and dry ingredients together and beat it nicely for 5 mts till it incorporate.
4.Grease your baking pan and pre-heat the oven to 350deg F. Transfer the cake mixture to the greased pan and bake it for 30 - 35 mts, after it baked check the cake with the tooth pick or with knife.
5.Leave it to cool in wire rack and then cut into slices and enjoy the colourful sweet fruits rich cake.

I am reposting some recipes which all inspired by my mom and am sending these recipes to Shabitha's CELEBRATING MOM'S EVENT:

Black Chana Curry/Kadala Curry

Kola Urundai/ Fried Meat Balls

Lamb Kuruma

Chicken Biryani

Masala Vadai/ Paruppu Vadai

Rice n Dal Payasam

Sandhagai/ Idiyappam/ String - hoppers

Venpongal

Brinjal Curry

Warm Brussels Sprout Salad with Baked Chicken Kiev

2010-05-07T09:39:00.000+02:00

Brussels Sprout is my Hubby's favourite veggie, he like the kuruma which i use to cook with it for roti n poori. This veggie is very good for the health rich in vitamins and folic acid good for diet, easy to cook at any time. But, shouldn't overcook this Brussels it releases the odor some dislike this veggie because of this odor for that just cook it for 6 - 10 mts that is more than enough for Brussels. Here, i used baked brussels for my Hubby's Salad. Actually, in the Salad book they said to use shaved raw brussels but my Hubby don't like the raw smell of it for that i baked the brussels to light and then served with baked chicken kiev. He enjoyed this salad very much for his dinner with soup. The Vegeterians can add Baked or raw shaved brussels with chopped apples and Honey n Vinegar dressing. Here, is the recipe for the Brussels Salad as follows,

Ingredients:

1.Brussels Sprout - 10 no's
2.Chicken breast piece - 1 (I used chicken kiev, vegeterians can substitute Apples)
3.Lemon Black Pepper - 1 tsp
4.Boiled egg - 1
5.Salt as reqd
6.Olive oil - 2 tsp
7.Garlic Powder or Minced Garlic - 1 tsp
8.Sliced Almonds - 2 tsp ( can use any other nuts)

Preparation:

1.Bake the chicken kiev/breast in 350deg F till it turns soft. I used chicken kiev so i didnt added no salt n chilli powder, if you are using chicken breast marinate with chilli powder, salt and bit of olive oil for 10 mts and then bake it.
2.Now rinse the brussels sprout , trim off the ends and remove if any wilted leaves. Cut each sprout into halves ( i got very small brussels so cut into halves if you got bit big cut into quarters).
3.Now put 1 tsp of olive oil,minced garlic n salt in one bowl, mix the sprouts with the oil n salt. Bake it in 350deg F for 5 mts.
4.After it got slightly tender leave it to cool and then sprinkle the lemon pepper on top of sprouts n mix it , cut the boiled egg into halves and baked chicken into bite size pieces.
5.Now toss lightly the brussels and baked chicken pieces together and arrange it in the serving plate then sprinkle the sliced almonds and place the halved boiled egg on top.
6.For the vegeterians, toss the brussels sprout and cubed apple together spread it in the serving plate with honey n vinegar ( white wine vinegar) dressing.

Tomato kuruma ( தக்காளி குருமா )

2010-05-06T09:05:00.002+02:00

Thakkali (Tomato) Kuruma is very popular dish in Kongunadu, it is the best accompaniment for Idli n dosai in our place. My amma often cook this Kuruma for Idli, it taste yummy with hot soft n spongy idlies. I use to call this kuruma in the name of Manjal Kuruma, My amma cooks very yummy n Delicious traditional kongunadu food for us, She got special quality of good hands in cooking non-veg recipes especially i like kola urundai, Biryani, Sandhagai, Aama vadai n Aviyal the list goes on like this there is no end of my favourite amma's cooking food. Here, my Hubby also like this kuruma very much everytime while making Idli atleast one day for side i wont miss to cook it.

Ingredients:

1.Sliced onions - 1 big
2.Curry leaves - few
3.Chopped Coriander leaves - few
4.Canola Oil - 2 tbsp
5.Slitted Green Chillies - 3 no's
6.Salt - as required

For Grinding:

1.Grated Coconut - 1/2 cup
2.Roasted chana dhal - 5 tbsp
3.Saunf /Fennel Seeds - 1 tsp
4.Kus kus ( poppy seeds) - 1 tsp
5.Garlic bulbs - 4 nos
6.Turmeric powder - 1/2 tsp

For Grinding :(separately)
1.Tomato - 5 large
(Finely grind the tomatoes in separate jar and keep it aside, Don't use sour taste tomatoes)

For Seasoning:

1.Cinnamon sticks - 2 sticks
2.Cloves - 4 nos
3.Cardamon - 3 nos

Method :

1.Heat oil in the pan, Season the spices to golden brown follow with curry leaves, Green chillies and Sliced Onions. Saute it well till the onion turns translucent.
2.Meanwhile, Grind the tomatoes to fine puree and grind the coconut n masalas to fine paste.
3.Now add the tomato puree into the pan, cook in medium flame for 5 mts . Then add the grounded coconut masala and required amount of salt to the kuruma.
4.Stir it well till all the ingredients mix together. Cook in medium flame and close the pan with the lid to cook for 10 mts or till the raw smell goes off.
5.Finally turn off the fire , add the chopped coriander leaves and close the lid.
6.Now the Yummy n Delicious Tomato kuruma is ready to serve with soft Idlies. You should try to have like this pour the kuruma on top of the hot idlies and leave it for 2 mts n then have it . Woooww!!!! there is no words to express that Yummy taste of the idli soaked in kuruma it taste very good.

[Note: The Consistency of the Tomato kuruma should be in semi - liquid state. You have to stirr it well often and cook in medium flame while it is boiling, cos of roasted chana it will burn at the bottom.]

I am Passing My Mom's Tomato Kuruma to Shabitha's Celebrating Mom's Event and to Mother's Day Event by Jyothi.

Hot Veggie and Chicken Soup

2010-05-03T09:22:00.001+02:00

Hot soup will taste good in the winter evening with dinner rolls, soup n roll is the best food for the light dinner. Yesterday, i made this soup for our dinner with Portuguese rolls tasted hot n superb in the Rainy n Cold Evening. This soup contains both veggie, Chicken and also greens, it will taste good n very healthy soup for all ages. Vegeterians can add mushroom in your soup, simply veggie soup taste good. Here, is the recipe for the soup.

Ingredients:

1.Grated Carrot - 1
2.Grated turnip - 1 medium
3.Chopped Baby Spinach - 10 leaves
4.Chicken Breast strips - 1 cup
5.Sliced Onions - 1/2 medium
6.Canola Oil - 2 tsp
7.Mushroom soup mix - 3 tbsp
8.Salt - to taste
9.Turneric powder - 1 tsp
10.Crushed Black Pepper - 2 tsp

For Rough Grinding:

1.Green Chillies - 1
2.Cumin/Jeera Seeds - 1 tbsp
3.Chopped Ginger - 1"
4.Garlic Pods - 2 no's

Preparation:

1.Grate the veggies nicely, Slice the onions and chop the spinach. Keep it aside.
2.Grind the chilly,jeera, ginger n garlic all the ingredients roughly.
3.Heat the oil in the pressure pan , saute the sliced onions till it turns translucent then add the grated and chopped veggies n greens.
4.Saute it for 2 mts and then add the 2 cups of hot water and salt. Pressure cook for 4 whistles.
5.After it cooked well, liquidise the veggie mixture for 1 round in the blender or mixer.
6.Cook the chicken breast with the ground ingredients,turmeric powder and Salt for 2 whistles.
7.Open the lid of the pressure pan add the liquidised veggie mixture to the chicken, leave it cook in medium flame. (if you want the soup bit watery then add hot water at this time)
8.Meanwhile mix the mushroom or any other soup mix in little bit of water and add it to the soup pan.
9.Stir it well and close the pressure pan without the weight in the lid for 5 mts.
10.Now the Hot Veggie and Chicken Soup is ready to serve with Dinner Rolls. Sprinkle some crushed black pepper while having the soup.

Honey Glazed Soetpatats - South African Sweet Potatoes

2010-04-30T09:50:00.002+02:00

Sweet Potato is much healthier and full of Nutrients packed one than an Ordinary Potato. An Ordinary Potato is high in sugar content which quickly released and used by the body it is not good for diabetic. Here in South Africa, Soetpatats ( Sweet potatoes) is traditional starter they make in different ways like mashed sweet potatoes, glazed, Stewed and Baked. In South India, we also do the same but in different version of having it, mash the cooked sweet potato mix it with little bit of ghee and sugar. Only the ingredients and cooking method is different from place to place, this Soetpatats are often eaten very popular sweeter dish can be roasted or baked.

Ingredients:

1.Sweet potato - 1 medium in size (250 gms)
2.Margerine - 1 tbsp
3.Brown Sugar - 1 tbsp
4.Honey - 2 tbsp
5.Cinnamon powder - a big pinch
6.Salt to cook the sweet potatoes

Preparation:

1.Cook the sweet potato into a pot and over with hot boiling water and required amount of salt.
2.Bring to boil and simmer until it turns soft n tender.
3.Drain it well and keep it aside to cool.
4.Heat a Non-stick pan in medium flame, melt the margerine, brown sugar, honey and add a cinnamon powder together.
5.Put the fire in medium flame and leave it to melt till it turns thick syrup. Now cut the cooked sweet potato into thick blocks and put it into the pan.
6.Close the pan with the lid for 5 mts, then only the syrup will incorporate to the potato blocks.
7.Pre-heat the oven to 350deg F and foil the baking tray, Place the glazed sweet potato blocks in the tray and pour the syrup on top of each blocks.
8.Bake it for 10-15 mts, now the Honey Glazed Sweet Potato is ready to serve hot.
9.We both tasted this yummy Glazed Sweet Potato with our yesterday's dinner. Sure kids will love it very much.

I am Passing this Honey Glazed Sweet Potatoes to AWED - Africa hosted by PJ and to Divya's AWED menu and to Meetha's - Monthly Mingle - South Africa.

Idli and Sambar - South Indian Comfort Food

2010-04-28T08:55:00.001+02:00

In South India, Idli is ever lasting Comfort Tiffin for all ages, very good for health cooked in steam and no cholestrol content. My amma use to make Idli Batter often, if this idli batter inside the fridge then there is no worry for the Quick Breakfast and for Dinner. My amma have good hand in making different kinds of Idli, in Summer days she won't miss to make Vendhayam Idli (Fenugreek Seeds Idli) it is very cool to the body. In Kongunadu, for Idly the best accompaniment we use to cook is Thakali Kuruma ( Tomato Kuruma) i call this kuruma in the name of Manjal Kuruma. Today, my post is on Idly and Sambar. I used my MIL's Idly n Sambar Recipes, She made Idlies and accompany with Sambar, Coconut chutney, Kara Chutney n Idli podi with oil.

Ingredients for Idli:

1.Raw Rice - 2 cups
2.Par boiled Rice - 2 cups
3.Whole Urad dhal - 1 cup
4.Poha/Aval/ Puffed rice - 1 small cup
5.Salt - as required
6.Fenugreek Seeds/ Vendhayam - 2 tsp

Preparation:

1.Soak both the rices in one pot for 5 - 6 hrs, Soak the fenugreek seeds in separate cup and Before grinding the rice soak the Urad dhal in separate bowl for 20 mts . Soak Poha in separate bowl for 5 mts when grinding is almost going to complete.
2. First grind the Urad dhal to soft without adding too much of water, the consistency should come like a soft foam ball. After that grind the rice nicely to fine paste along with fenugreek seeds and poha.
3.Now mix all ground items with salt, incorporate it nicely with the help of your hands. Leave it to ferment to overnight or to 7-8hrs.
4.Next day beat the Idli batter gently and now the Idli batter is ready to make soft Idlies.
5.Now here is winter time, it's too tough to ferment put the oven in low for 10 mts n then turn off. Now place the Idli Batter pot inside the oven to overnight it will ferment perfectly.

Ingredients for Sambar:

1.Carrots - 3 no's
2.Sliced Onions - 1 large
3.Chopped Tomatoes - 3 medium
4.Tuvar dhal/ Sambar dhal - 1 1/2 cups
5.Turmeric powder - 1 tsp
6.Sambar powder - 3 tsp
7.Red Chilli poowder - 1 tsp
8.Curry Leaves - 2 strings
9. Chopped Coriander leaves - 4 tbsp
10.Salt - as reqd

For Seasoning:

1.Canola Oil - 1 tbsp
2.Mustard seeds - 1 tsp
3.Fenugreek Seeds - 1 tsp
4.Cumin seeds - 1/2 tsp

Preparation:

1.Cook the tuvar dhal along with 1/2 tsp of turmeric powder, chopped tomatoes and Carrots for 3 whistles. After the dal cooked nicely keep it aside.
2.Heat oil in the same pressure pan, Season the ingredients follow with curry leaves and then Sliced Onions.
3.Saute the onions till it turns translucent and then add the sambar powder,remaining turmeric powder, red chilli powder and salt stir it well to cook for 5 mts in medium flame (if you fry the sambar n red chilli powder at this time it will gives nice colour to the sambar).
4. Even me don't know how to make sambar powder, cos my amma always make sambar powder for me am using that for my purpose.
5.Add 1 cup of hot water to the mixture and close the pan with the lid to cook for 5 mts in high flame.
6.Now you can see the oil will float on the sides of the pan, now at this time add the dal, carrot n tomato mixture.
7.Cook in medium flame for 5 mts n then sprinkle the chopped coriander leaves and close the pan with the lid. After 10 mts while opening the pressure pan lid the aroma of sambar n coriander leaves makes us hungry not only us even the neighbours.

Easy Fusilli Salad and Baked Beans in Tomato Sauce Omlete

2010-04-26T09:04:00.000+02:00

My Hubby has tried different kind of Omlete in Baked Beans, it tasted very yummy and juicy. Whenever he cooks the food he won't see the measurements and he will use whole can for one time cooking. Here, My hubby has used one can of baked beans in tomato sauce for omlete. I had 2 omletes while he is cooking itself it tasted very good when it is super hot. You try this omlete and have it immediately with sweet tomato chutney.

Ingredients:

1.Fusilli - 1 cup/ 1 handful
2.Chopped tomatoes - 1 medium ( deseeded)
3.Chopped Carrots - 1 medium
4.Chopped Green Bell Pepper - 1/2
5.Garlic Mayonnaise - 2 tbsp
6.Salt - a pinch

Preparation:

1.Cook the fusilli according to the package instructions. After cooked fully drain it in the collander.
2.Mix all the ingredients and transfer to the serving plate.

Ingredients:

1.Eggs - 3 large/jumbo
2.Baked beans in tomato sauce - 1 can
3.Sliced Green chillies - 2
4.Salt - to taste
5.Canola Oil - as required

Preparation:

1.Lightly beat the eggs together with a required salt, follow with green chillies.
2.Drain the water from the baked beans and add the beans with tomato sauce with the eggs mixture.
3.Heat the non-stick pan in high flame, brush the pan with little bit of oil. Pour an egg mixture with the help of spoon and apply oil around the edges.
4.Leave it to cook in medium flame then flip it to another side to cook.
5.Now the Easy Baked Beans in Tomato sauce Omlete is ready to serve.

Venetian Wafer Cake

2010-04-23T09:37:00.000+02:00

Wafer cake is my Hubby's Faaav Dessert, he likes to have it after Dinner. I usually make custard n caramel for him, it's soo simple n quick one. Wafer Cake is Light dessert looks soo colourful and soo soft, while making and baking it looks little bit different but after cut into pieces look beautiful ones. If anyone planning for a party or get-together then this one will be the perfect dessert easy n quick one for more persons. Usually, my Wafer cake looks plain this time i planned to make it colourful and i tried that it came out right. Here, is the recipe for you.

Ingredients for making Wafer:

1.Cake Flour - 2 cups
2.White Sugar - 1/4 cup
3.Eggs - 2 medium
4.Butter - 4 tbsp
5.Baking Powder - 2 tsp
6.Salt - 1/2 tsp

Ingredients for making Custard:

1.If you got tetra pak thick custard then it is fine can also use that.
2.Milk - 2 cups
3.Custard Powder - 2 1/2 tbsp
4.Sugar - 2 tbsp
5.Food Colour - Red n Green ( i got only red and green, can also use your favourite colours)

Preparation for Wafer:

1.First melt the butter in one deep bowl, add the sugar beat it well follow with eggs beat it well together. In another bowl sift the cake flour, salt and baking powder mix together n keep it aside.
2.I didn't used my electric egg beater to this wafer, use fork or egg beater.
3.Now add the dry ingredients to the egg bowl use your hand and mix it together like a cookie dough.
4.The same consistency the dough should not stick to the edges of the bowl.
5.Knead it well together, make into small balls like we do for poori.
6.All balls should be in same size and roll down the each balls into very thinly in round shape.( roll it very thin first grease the surface with margerine n then roll down then only its easy to take from the surface)
7.I used my aluminium pot lid to bake, cos it is perfect round shape i couldn't fit the rolls in my baking tray in big tray i can keep only 1 if i put another its touching each other.
8.So, i used my Pot plates for baking, you can use your comfortable trays.
9.Preheat the oven to 350 deg F, grease your trays and place the rotis and bake it for 5-10 mts ( till it turns light light brown it will start to bubble on top no need to leave it till golden brown)
10.Like the same do it for all rotis and place it in cloth to cool.You can see the cracks on sides of the rotis don't worry it will become right while we are serving.
11.Atleast one biscuit roll will tear or turn light brown , make it into crumbs for toppings.
12.Now place one biscuit roti in plate apply red colour custard on all sides then place another roti apply green colour custard on all sides follow with another roti apply the plain custard like the same do it for all biscuit rotis like doing for Lasagna layers.
13.On top pour all colour remaining custards and sprinkle the biscuit roti crumbs over the sides and top, leave it cool inside the fridge for 1 or 2 hrs.
14.Now cut the wafer cake into pieces you will see the difference, the custard will set into the rotis it will turns soft and it looks like jelly.

Preparation for Hot Thick Custard:

1.Heat the milk in medium flame , add the custard powder and sugar.
2.Mix it gently continuously it will turns thick.
3.Cook in medium flame or else it will burn at the bottom.
4.Now take out the pot from fire after it turns thick hot custard, pour food colours in 2 bowls n pour custards to the bowls and keep remaining custard for yellow colour.
5.Mix the custard well with the food colours, now its ready to make the wafers.
6.First bake the biscuit rotis then try to make this hot custard.

South African Yellow Rice with Baked Chicken Breast and Awards

2010-04-21T09:44:00.006+02:00

In South Africa, the yellow rice is an ultimate comfort food for all of them here. This is the one Salad gave it in that book gifted by my Hubby, it named as " RICE SALAD WITH BAKED CHICKEN" but i did mentioned here as normal rice can also taken as Rice Salad. Here local people like this Yellow Rice cooked in Par-boiled rice, they like to have hot steaming bowl of rice accompany with Grilled chicken. This rice is available here in many forms, but we use to buy sometimes the white rice or Brown rice. My Hubby like this Yellow rice recipe very much and if i cook the white par- boiled rice it will goes well with nice spicy curries.
For our daily usage, we buy the Basmati rice cos here we don't get our ponni rice. For Me n My Hubby we get use to having the Basmathi rice for daily, if some of our friends comes to our house that time only i will cook this rice cos they don't feel complete meal without it.
Par boiled rice is good for diabetics, because the starch in it helps the body uses less insulin and also which has low glycemic index value (GI). Here, in breads itself they give low GI varieties of bread and the brown bread comes with mixed seeds. I like brown par-boiled rice which we all know its rich in fibre and low in fat, i like brown bread with mixed seeds than the white bread.
Today am going to show you the Yellow Rice cooked in Par-boiled rice with Baked chicken, this one is comfort and versatile food here for all time. This rice takes bit extra time to cook than our Basmati rice, i cook the Basmati rice in 10 mts but this rice takes about 40 mts to cook soft.

Ingredients:

1.Chicken breast piece - 1

2.Par boiled rice - 1 cup

3.Chopped Green Bell Pepper - 1/2

4.Chopped Tomatoes - 1

5.Red Chilli Powder - 1/2 tsp

6.Turmeric Powder - 1/2 tsp

7.Canola Oil - 4 tsp

8.Salt to taste

Preparation:

1.Marinate the chicken with salt and chilli powder and keep it aside.Wash the rice nicely and keep it aside.

2.Heat oil in the pot , saute the bell peppers and tomatoes just for 3 mts in medium flame ( don't need to cook fully just mild sauteeing is fine) becos the flavours of bell peppers and tomatoes should goes with rice while cooking. If it cooked fully you don't feel the flavour of those items.

3.Now add the washed Par - boiled rice in the pot, stir it well till the oil coats to the rice. ( This par-boiled rice process lot of starch and the cooked rice turns starchy, to avoid that sauteeing the rice in oil).

4.Follow with hot water to the rice, red chilli powder and salt.( here i didn't cooked this rice in pressure cooker so we can check the water while cooking itself).

5.Close the pot with the lid leave it to cook in medium flame it will take bit longer to cook soft n tender.

6.After the rice cooked , if you feel little bit water in the rice means just microwave it till you get fluffy rice or leave it to cook till it turns perfect.

7.Now the yellow rice is ready, bake the chicken in 350 deg F for 10 -15 mts.

8.Now the hot steamed Par-boiled Yellow rice and baked chicken is ready for nice and light dinner.

The set of Awards from My Blogger Friends

I have received these Set of Wonderful Awards from Pavi of Binge on Veg and Rumana of Spice ur Senses. I am very happy to receiving the set awards from these sweet Persons, both of them got nice blog with nice recipes Pavithra got lot of traditional south Indian recipes with nice pictures I like "Kollu Rasam" from her blog cos my amma always makes that rasam if we had cold and in winter time now am missing that rasam.
Rumana got nice space with eye candy pictures of the recipes, i like the Korean chicken gravy from her blog and she got traditional North Indian food recipes. Thanks to both Pavi n Rumana for reminding me and for your Sweet Set of Awards.

I am Passing this South African Yellow Rice with Chicken Breast for Meetha's - Monthly Mingle - South African Cuisine.

Koeksisters - South African Dessert

2010-04-19T10:24:00.002+02:00

Our Weekend went on very well, enjoyed a lot and have done our this Month's Candle Light Dinner at Restaurant enjoyed a 3 course meal with dessert me n my Hubby's faaaaav Cheese Cake. After a long time, we went to Restaurant for our Candle Light Dinner to Indian Restaurant " Bhanjara" this restaurant got very good ambience, in the evening time it will be pleasant to spend time for couples with Candle Light Dinner. On Our Dinner day evening, the weather was pleasant outside drizzling, nice breeze and our table was in the Balcony side with melodious live music inside restaurant wooooow!!!! simply superb evening. Last week, my Hubby was busy with his work, we couldn't find time to spend each other in the evenings so we planned to stop other works and spend our weekend only both of us.

Okay, let me come here to my recipe today. Koeksisters comes from the Dutch word koekje, Koek meaning "Cake". It is a South African syrup-coated doughnut in a twisted or braided shape (like a plait). It is prepared by deep-frying dough in oil then dipping the fried dough into cold sugar syrup. Best eaten cold, koeksusters are very sticky and sweet and taste like honey.(source wiki). Here, Everybody makes Koeksisters for Christmas and all occassions, also Indians do for all occassions very simple and easy dessert with sugar syrup on outside and inside will be fluffy like cake.I tried many times, while i tried at first time the shape didn't came our right after getting practice doing many times now the koeksisters shape looks nice n perfect. Below, i showed my first time koeksisters and present koeksisters shape you can see the difference between my first try and recently made koeksister.

Ingredients:

1.Cake Flour - 2 cups
2.Egg - 1 Large
3.Butter - 3 tbsp ( i used margerine many times but while using butter koeksister comes soft)
4.Butter Milk - 1/2 cup
5.Baking Powder - 3 tsp
6.Salt - 1/2 tsp
7.Canola Oil for Deep Frying

Ingredients for making Syrup:

1.White Sugar - 700 gms
2.Water - 2 cups
3.Crushed Whole Cardamom pods - 4 no's ( Here they use Cinnamon sticks, i like always cardamom to use)
4.Ground Ginger - 1 tsp
5.Lemon juice - from 1 small lemon

Preparation:

1.Mix dry ingredients first, Cake Flour, Salt and Baking Powder then rub with butter nicley till it turns like Fine bread crumbs.
2.In another bowl, beat the egg roughly and add the butter milk mix it gently for 2 mts, then add these wet ingredients with flour knead it gently for 5 mts if you feel sticky in your hands apply oil and then knead the dough.
3.You have to knead the dough till you feel soft and do not stick around the edges of the pot, test the dough by making one small lemon size ball it should come soft and in shape without any crack on sides.
4.Now close the dough with damp cloth and leave it to sit for 4 hrs. Meanwhile, we can make Sugar syrup.
5.I use to prepare the syrup a day before itself, because we shouldn't put the fried pieces in the warm or hot syrup. It should completely cold while we are dipping the hot fried pieces.
6.Heat all the ingredients under making syrup put together and leave it to cook in medium flame close the pot with the lid. Stir it well frequently till it dissolves fully.
7.There is no consistency need for this Sugar syrup, just dissolved everything ( not too watery use exact amount of measurement for syrup)
8.Now leave the syrup to cool, keep it inside the fridge.
9.Now, we need to start do frying our koeksisters, Now roll down the dough to 7 cm long and 2 cm wide.
10.Cut into 3 strips, we can make in 2 ways one like our hair plait with 3 strips and other one is take 1 strip from the 3 strips twist like in the first picture and pinch together at the end of the strip.
11.Make what shape you prefer, but the koeksisters shape should be like in the pictures.
12.Now deep fry the koeksisters till it turns golden brown. Drain it in the kitchen towel and dip it in the cold sugar syrup. (Dip immediately the koeksister is hot)
13.Take out after 5mts and leave it in the plate to set well.
14.Now the Koeksisters are ready to serve cold.

I am Passing this Sweet, gooey and fluffy Koeksisters - South African Dessert to AWED - Africa hosted by PJ and to Divya's AWED menu.

And also Passing this Cardamom flavoured koeksister to Priya's CWS event.

I am passing this Sweet Koeksisters to Meetha's Monthly Mingle - South African Cuisine

Coconut Cookies

2010-04-16T12:41:00.000+02:00

Coconut Cookies is my Hubby's favourite one, he likes to have it often. This cookies is simple to make and bake, very nice aromatic cookie while baking itself i can't wait to try that one. Becos of adding cardamom powder n Nutmeg Powder it gives nice aromatic smell while it half done in baking. That time you will come to know the cookies are nearly done and ready to take outside. My Hubby like this cookies very much, before we use to buy lot more from pastry shop for one week. Now, myself bake the cookies and store it in air tight box. He wants varieties of cookies, so i bake little amount in different kinds. Here, today am sharing me n my Hubby's faaaaav Coconut Cookies for you,

Ingredients:

Use the same measuring cup for all the measurements i gave it here. I used Tea Cups for my cookies measurements.

1.Cake Flour - 2 cups
2.Ghee - 1 cup
3.Dessicated Coconut - 1 cup
4.1 egg yolk
5.Castor Sugar - 1 cup
6.Baking Powder - 1/2 tsp
7.Bi- Carb - 1/4 tsp
8.Cardamom Powder - 1/2 tsp
9.A pinch of Nutmeg Powder
10.Almond slices - 10 or more
11.Food Colour ( Green and Red used for my cookies)

Preparation:

Need strong pot , Baking Tray and an Electric Egg Beater. Here, i beat everything in high continuously without stopping the beater. Keep all the ingredients near to you.

1.For this cookies, i always use egg beater then only it will comes perfect.
2.First put ghee in the pot and start the beater in high, start to beat the ghee for 5 mts till it turns soft n fluffy.
3.Then Egg yolk, beat it in high for 5 mts till it turns fluffy.
4.Follow with dessicated coconut beat it continuously for 2 mts then add Castor sugar, Cardamom powder and Nutmeg Powder beat it nicely for 2 mts. Then only all the ingredients will incorporate.
5.Finally add the cake flour little by little blend it together should come like in the above picture. The consistency of the cookie dough to check is the dough shouldn't stick to the sides of the bowl.
6.Now the cookie dough is ready to bake, from the above measurements i made about 30 cookies in 2 batches.
7.Preheat the oven to 350deg F, make small balls out of the cookie dough make it nice round shape don't flat the balls. Place the cookie balls in the baking tray, i didn't greased my tray (I used 2 trays, in 1 tray i used directly and in another tray i use to bake chicken so the surface turned like bit oily so i used Wax Paper).
8.Now place bit of both the food colour separately in plate, dip the almonds and place it at the center of the cookie ball.
9.Now bake the cookies for 10 mts, there is no exact time for baking these cookies only the aromatic smell gives you that it done perfectly.
10.Approximately around 10 - 15 mts is fine, it will varies depends upon the oven wattage for baking the cookies. After that leave the baking tray to cool the cookies,don't touch it immediately leave it to cool for atleast 10 mts then take the cookies out of the tray and store it in air tight boxes.
11.To check the perfectly baked cookies, it should crack little bit on the surface of cookies.

I am passing this Cardamom flavoured Coconut Cookies to Priya's - CWS Event.

Tamil New year Dinner with Mango Pachadi

2010-04-15T09:15:00.004+02:00

Yesterday, 14th April was our Tamil New Year. We celebrated in traditional way of doing "Kani Paarthal" in the morning and in the evening after my Hubby came from the work we have done our pooja and had our dinner with Traditional food recipes Idli, Sambar, Chutney, Vadai n Payasam, Mango Pachadi and fruits. In my Mom's place, they celebrated well the New Year in traditional way.

My amma cooked lot of traditional food recipes for their lunch as i said the recipes on my yesterday's post. It made me mouthwatering, when i was hearing the recipes name from my amma yesterday telling over phone. I usually make paruppu vadai , cos my Hubby likes it very much than medhu vadai. But, I like Methu Vadai and Thayir/Dahi Vadai and all kinds of vadais esp my amma's aama vadai it taste good n crispy n yummy. I never tried "aama vadai" myself , i tasted only my amma making aama vadai that will taste really good with lot of taste she is having good hand in aama vadai.

My amma is always good in cooking traditional food recipes, i like all her foods if my amma make urundai ( make balls and feed us) or feeding ( ootti vidarathu) the food it will taste soooo good i will have lot of food while having like that always taste like Amrutham for me. Whenever i visit India or somebody coming from India , i always ask my amma to make murukku for me and to my Hubby everybody can buy from shop it's soo cheap and no hard work but can't compare with my amma's murukku with lot of effort she puts n making for us and with affection. My Hubby likes my amma's murukku very much, she makes very crispy it will melts like mysore paak.

In my MIL' home they have done the prayer made Sweet and traditional food for dinner. Today am gonna post my Sago n Vermicelli Payasam, Paruppu Vadai and MIL's Idli n Sambar, Semiya Payasam, Mango Pachadi. Me n My Hubby likes Mango Pachadi from my MIL's cooking, she cooks soo simple but it will taste good with correct sweet. Today, i have posted only Paal Payasam later will post all the below recipes one by one soon.

Idli, Sambar, Coconut Chutney, Kara Chutney and Idli Podi

Mangai Pachadi

Paruppu Vadai/Masala Vadai

Semiya and Sago Paal Payasam

My MIL's Semiya n Sago Payasam

Semiya and Sago Paal Payasam:

Ingredients:

1.Vermicelli - 2 cups
2.Sago - 1/2 cup
3.Full Cream Fresh Milk - 200 ml
4.Condensed Milk - 3 tbsp
5.White Sugar - 1/2 cup
6.Cardamom powder - 1/2 tsp
7.Cashew nuts - 3 whole nuts
8.Ghee - approx 1-2tbsp
9.Raisins/Sultanas/Dried grapes - 1 tbsp

Preparation:

1.Heat 2tsp of ghee in the pot, roast the vermicelli and sago to light golden brown in medium flame.
2.After that add 1 cup of hot water to the vermicelli n sago to cook nicely.
3.Cook it in medium flame till it half done, then pour the milk and leave it to boil.
4.After the milk gives nice boil add sugar, leave it to cook in medium flame for 5 mts.
5.Then add the condensed milk and cardamom powder.
6.Now heat the ghee in separate pot and fry the cashew nuts and then add the raisins to fry.
7.Pour the ghee mixture on top of the Paal Payasam.
8.I didn't add much ghee n cashew nuts n raisins to my Payasam, cos of my Hubby's diet.
9.Now the sweeet n creamy Semiya n Sago Paal Payasam is ready to serve hot with Vadais, make sure in one hand keep masala vadai and in another hand keep the payasam cup sip payasam n then have vadai,,wooooowww!!! it taste divine...I like to have vada n payasam like this.

I am Passing my Yummyy Sweet Creamy Payasam to Priya's "CWS - Cooking with Seeds Event" and also to Shama's "Kheer Festival".

Tamizh Puthandu Celebrations

2010-04-14T08:05:00.001+02:00

To all my Tamil blogger frenz " Me n My Hubby's Iniya Tamizh Puthandu Nalvazhthugal" and to keralite frenz "Happy Vishu".

Before Marriage, In my Parents house celebrate "Tamil New year " in a big way, we use to start preparing from previous day night itself. Put kolams in front of house, cleaning pooja room and setting the mirror and thampoolams in front of mirror. Inside pooja room we keep big mirror put jasmine garland around the mirror and in front of it place big thaampoolam in that we keep lot of seasonal fruits like Jackfruit, Mangoes, Banana, Oranges and Red big sweet cucumber. The grains in small bowls, money, jewels,Silk dresses, Coconut, betal leaves and nuts, flower bundles and lighting the kuthuvizhakku on both sides of thampoolam this everything what we set up in thampoolam n lamp should be appear in the mirror.

The whole night the pooja room light will be in on, we woke up before sun rise by closing the eyes we should go to pooja room and should see the mirror " Kani Paarthal". After that we go to "Guruvayurappan temple" nearby our house and my dad will give money for us( me n my bro) and now my Hubby gives money to me, on that day's lunch will be big feast with Rice, White pumpkin Sambar, Rasam,Kootu,Aviyal, Poriyal, Appalam, Vadai, Payasam , pickles and the fruits which we offered to god.

Here in my house, Prepared everything the mirror and thampoolam settings on yesterday night itself. We have done the "KANI PAARTHAL" in the morning after we woke up, in the evening we do the prayer .Today's Special dinner with traditional food recipes Idli, sambar, Coconut Chutney, Mangai Pachadi, Ven Pongal, Vadai n Payasam. This is our this year's "Tamizh Puthandu Celebrations". Hope you also preparing n prepared for your Tamizh n Vishu new year Celebration, Enjoy your day with your Family.

Green Salad with Orange and Chicken n Corn Soup

2010-04-13T10:19:00.001+02:00

My Hubby has Presented me the book contains salad recipes on Sunday. While doing shopping, he went inside the book store and he bought something and get one gift wrapped parcel. He gave that to me and said his present for me. I can't wait to open the gift wrap, surprise!!!! the book about different kinds of Salads. Yesterday, usual weekday work hectic day for me after finished all the works planned to cook easy food for our dinner. I was busy in preparing for "Tamil New year" on wednesday 14th of April 2010.

Instantly, i go through the salad book to make easy salad for him and i got "Green Salad with red cabbage and grapefruit", but i don't have red cabbage so i substitute carrot for that and Naartjie for Grapefruit. For soup easy to make with chicken, mushroom and corn soup. Here the recipe for salad and soup as follows,

Green Salad with Carrot and Naartjie

Ingredients:

1.Crisp Lettuce - 2 leaves

2.Naartjie - 1

3.English Cucumber - 1/2

4. Cut Carrots like match sticks - 1

5.Nuts as you prefer - i used walnuts

6.Honey - 1 tbsp

7.Salt n Pepper for seasoning.

Preparation:

1. Cut the cucumber and carrots as like in picture and cut the lettuce with ur hands ( don't use knife to cut the lettuce).

2.Peel the naartjie (kamala orange) and cut into segments, while cut into segments you will get a juice of naartjie store that in small cup.

3.Mix the naartjie juice, honey ,salt and pepper.

4.Now arrange the lettuce, carrots , cucumber and naartjie in serving plate. Sprinkle the roughly chopped walnuts and salad dressing ( honey mixture) over the serving plate.

5.Now the Green Salad with Carrots and cucumber is ready to serve.

Chicken, Mushroom and Sweet corn Soup

Ingredients:

1.Chicken Breast - 1 piece ( approx around 50 gms)

2.Frozen Sweet corn - 1/2 cup

3.Mushrooms - 1/3 of punnet

4.Cumin Seeds - 1 tsp

5.Canola Oil - 2 tsp

6.Green chillies - 1

7.Pepper powder - 2 tsp

8.Salt - 1 tsp

Preparation:

1.Roughly chop the chicken breast and mushrooms into bit sizes. Heat oil in the pressure pan, season the cumin seeds follow with chicken pieces, mushrooms and corn.

2.Saute for 5 mts, then add the green chillies and salt.

3.Pour 2 cups of warm water and pressure cook for 4 whistles.

4.Cool down the mixture and put it in the blender for 3 rounds.

5.Season with pepper powder or if you need bit spicy add finely chopped green chillies on top.

6.This chicken mushroom n corn soup is easy to make and very healthy for all ages.

Thai Chicken Red Curry with Bamboo shoots and Baby Corn

2010-04-12T08:46:00.001+02:00

Thai red curry is an easy and tasty curry , this curry was tried it on my hubby's bday. Now am posting bit delayed, Red curry is simple and quick to cook with the store bought red curry paste preparation time and cooking time are very less. Here is the recipe for Red Curry Paste,

Ingredients:

1.Red Curry paste - 1 tbsp
2.Chicken Breast cut into bit size - 1 cup
3.Bamboo shoots - 1 can
4.Baby corn - 1/2 punnet
5.Thick Thai coconut milk - 1 can (14 fl.oz)
6.Soy Sauce - 1/2 tbsp
7.Canola oil - 1 1/2 tbsp
8.Salt - to taste

Preparation:

1.Cut the 50 gms of chicken breast into bit size, drain all the liquid from the bamboo shoots wash it with cold water and keep it aside.
2.You can cut into thin strips or can use as like whole baby corn.
3.Heat oil in the pot, put the red curry paste ( it will start to splutter) and stir it continuously in medium flame for 5 mts.
4.Frying the paste in the oil gives dark red colour to the curry and also have to cook the paste separately till the raw smell goes off.
5.Then add the chicken breast pieces, stir it well till the chicken cooked. ( it will cooks quickly in 5 mts)
6.Follow with baby corn just stir it for 5 mts in medium flame then add the thick coconut milk, stir it gently until it cooked through for 5 mts.
7.Now add the soy sauce, bamboo shoots and salt, stir it gently for 5 mts in medium flame.
8.If you got thai basil leaves can add at finishing time. I didn't added basil in my curry.
9.Now the Thai Red curry is ready to serve hot with steamed Jasmine rice. On my Hubby's B'day dinner we tasted this Red curry, it came out nice no strong no spices. Very mild and mild curry, cos of we added thick coconut milk it wont allow the curry to be taste strong.
10.Some people don't like the smell of store bought thai red curry paste taste n smell, so you can try the thai red curry at home.

Black Chana Curry/ Kadala Curry with Red Rice Puttu

2010-04-09T10:14:00.008+02:00

Kadala Curry/ Black Chana/Garbanzos Curry is my faaaav one,but one thing is i won't cook often this black chana if i got white chana at the time, my hands only goes to pick the white chana to cook.Health wise Black Chana is good for the health rich in protein,zinc,folate and carbohydrates. Black chana is low in fat and good in fibre, those who don't like to drink milk and yoghurt can try to eat often Black chana dal.Because, the health fact provided by milk products is about as same as provided in Black Chana (source from wiki). I like to cook white chana curry often for rotis n pooris.After a looooooooooon time i cooked this Black chana curry for aapam, that too after seeing the curry from Kshipra's blog got reminded, that me too got the chana for long time without using it.Kshipra, she is my good blogger friend and got nice blog with loooot of north indian recipes.I like chaaaats from her blog, real mumbai's chaaaat recipes.I like Vada Paav and chana bathura from her blog, but i like to cook chana with coconut in south indian style.Anyway, i have to thank Kshipra for reminding me the chana.Yesterday, while we were chatting with my In-laws in India, my MIL cooked red rice puttu and Aapam. She also show interest in sending her recipes to post in my blog, my FIL also very supportive person immediately take pictures at the same whatever i ask with him.Puttu and Aapam are great combination with Kadala Curry, i like sweet puttu with sugar, grated coconut, ghee, cardamom powder and banana it tastes yummyyy.Here am presenting the Kadala Curry by me and Red Rice puttu and Aapam by my MIL recipes as follows,

Kadala Curry

Aappam

Ingredients:

1.Cooked Black Chana/ Chick pea/ Kala Chana/ Garbanzos/ kondai kadalai - 2 cups
2.Chopped Onions - 1 big
3.Slitted Green Chilly - 1
4.Chopped tomatoes - 2 big
5.Curry leaves - few
6.Jeera/ cumin seeds - 1 tsp
7.Canola Oil - 2 tbsp
8.Ginger n Garlic Paste - 1 tbsp
9.Salt - to taste

To roast and grind:

1.Oil - 1/2 tsp
2.cloves - 3
3.cinnamon stick - 1/2"
4.Cardamom pods - 3
5.Fennel seeds - 1 tsp
6.Roughly chopped onions - 1/2
7.Grated coconut - 4 tbsp
8.Whole Cashew nuts - 4 pieces
9.Coriander powder - 2 tsp
10.Kashmiri red chilli powder - 2 tsp
11.Turmeric powder - 1 tsp

Preparation:

1.Soak the Black chana to overnight and pressure cook with turmeric powder for 4 whistles (shouldnot mash). Keep it aside.
2.Heat the pressure pan with little bit of oil to roast the ingredients, first put the spices , then chopped onions saute for 5 mts, coconut, cashews and masala powders. Roast the ingredients in medium flame till the raw smell of the masalas goes off and cool down for a while. Then grind to fine paste in the blender.
3.In the same pressure pan, heat oil and season the cumin seeds then put curry leaves.
4.Now add the finely chopped onions and slitted green chillies, saute for a while till the onions turns translucent follow with ginger n garlic paste. Fry in medium flame till the paste turns golden brown colour.
5.Then add the chopped tomatoes and salt for the kuruma, stir the tomatoes for 2 mts and then close the pan with the lid. Leave it to cook in medium flame till the tomatoes get mashed well and the oil should separate on the edges.
6.After tomatoes get mashed add the grounded masala, mix it well add little bit of water and cook in medium flame. Becos after adding the grounded masala starts to splutter, so try to stir it with the spatula for a while.
7.Then add the water from the cooked chana to the pressure pan, close the lid leave it to cook in medium flame. Try to stir it well inbetween cos we added cashew paste so it will stick at the bottom.
8.After 3 boils of the kuruma add the cooked black chana dal and again close the lid leave it to cook in medium flame for 10 mts.
9.I use to add atleast 3 whole cashew nuts to all the veg n non veg kuruma while roasting the masalas to grind, it gives nice texture to the kuruma and also good taste.
10.Now the Spicy and Tasty yummyyyyy Black Chana Curry is ready to serve hot with Aapam , rotis and rice.
11.We enjoyed the Chana Curry with Rice for our dinner and with Aapam for our breakfast. It tasted yummmyyyyyyyy. My Hubby liked it very much cos of less spices and good in taste.

I am passing this yummyyyy and tasty Black Chana Curry to Priya's Easy and Tasty, CWS - Cooking with Seeds Event.

I am Passing the Aapam to Priya's Pancake Event.

Red Rice Puttu

Ingredients:

1.Red rice - 1 cup
2.Grated fresh coconut - 1/2 cup
3.Cardamom powder - 1 tsp
4.Sugar - 4 tsp
5.Ghee - 2 tsp
6.Banana if you wish
7.Salt - a big pinch

Preparation:

1.Soak the red rice for 2 hrs, then drain the water and spread the rice to dry in the big cotton cloth for 30 mts.
2.Grind to fine powder in the mixer, then sieve the flour again grind to fine powder. Sieve it the flour should be fine then only it taste soft.
3. Dry roast the fine red rice flour to 5 mts in low fire till you get the nice aroma of the rice. Take out from the pan put it in big bowl add the salt.
4.Sprinkle the water in the red rice flour try to mix it nicely till the flour get light moist, sprinkle the water carefully little by little. Now add the grated coconut with the flour mix it well.
5.Then steam the rice flour mixture in the Idli cooker or with Puttu maker in medium flame for 10 to 15 mts till it done completely soft.
6.Now transfer to the big bowl add sugar, cardamom powder and ghee. Mix it well, i like to add banana with it. Enjoy the yummyyyyy healthyyyyy puttuuuu.
7.For puttu and kadala curry don't need to add sugar, ghee, cardamom powder n banana. After steamed completely can have the puttu with kadala curry.It taste perfect perfect n perfect.

I am Passing the Sweeeet yummyyy n Healthy Red Rice Puttu to Priya's CWS - Cooking With Seeds Event.

Mushroom and Cheese Pancake and my Awards from Blogger Frenz

2010-04-08T09:42:00.001+02:00

Mushroom and Cheese Pancake

Ingredients for Pancake:

1.All Purpose flour/ Cake flour - 1 cup

2.Baking Powder - a big pinch

3.Salt - a pinch

4.Egg - 1 large

5.Milk - 1/2 cup

6.Sugar - 1 tsp

7.Canola Oil - 2 tsp

8.Unsalted butter - 2 tsp

Ingredients for Mushroom and Cheese:

1.Sliced Button mushroom - 1/2 punnet

2.Any Grated cheese of your choice- 4 tbsp ( i used grated mixed cheddar and parmesian cheese)

3.Milk - 4 tbsp

4.Mayonnaise - 1 tbsp

5.Butter - 2 tsp

6.Salt - a pinch

Preparation for stuffing:

1.Heat a non-stick frying pan, saute the sliced mushrooms with butter and a big pinch of salt.

2.Saute it in medium flame till it cooked half.

3.In one deep microwave safe bowl put the grated cheese and microwave it for 2 mts see it melted completely or else microwave it again then mix mayonnaise and milk to the melted cheese mix it nicely. Again microwave it to 2 mts till it turns creamy. Now the stuffing is ready.

Preparation:

1.Take 2 two bowls, in one bowl sift the flour,salt,sugar and baking powder. Keep it aside.

2.In another bowl, whisk the egg nicely and then add the milk.

3.Add the milk and egg mixture to the flour bowl, mix it nicely till it incorporate.

4.Mix it with the fork, the consistency should be like our dosa batter.

5.Heat a non-stick pan, melt the butter and add it to the Pancake batter mix it nicely.

6.In the same non-stick pan, Pour about 3 tbsp of batter like our dosai.

7. Close the pan with the lid and leave it for a while and don't need to flip it on other side.

8.After the pancake cooked nicely now its time to place the mushroom and cheese filling at the center of the pancake.

9.Roll down like masala dosai and serve hot the Mushroom and Cheese pancake immediately.

10.If you like sprinkle some chaat powder on top and grated cheese melt it in microwave and serve the pancakes.

This Cheesy Mushroom and Cheese Pancake is going to be a part of

Pancakes Event hosted by Priya's Easy and Tasty Recipes.

I am sending the recipes below used with cardamom seeds to Priya's Easy and Tasty Recipes, CWS - Cooking with seeds Cardamom Seeds Event.

Mutton Biryani

Lamb Kuruma

DIL PASAND DINNER ROLL

Aappam

Oyster Mushroom Kuruma

Pooran Poli ( Bobbatlu)

Rice n Dal Payasam

Chicken Biryani

Spicy Chana Rice

COCONUT MILK PILAF

A Set of Awards from my blogger frenz:

I have received a "Honest Scrap " award from Suma Rowjee of Cakes and more!!!. Suma is my good blogger friend, She is soo sweet person like her Cakes. I like her blog with all of about Beautiful Cakes n Cake Decorations. Thanks Suma for reminding me and Honouring me with your beautiful award.

A set of Awards from Maya and Lakshmi of Yummy Team:

Yummy team is good blog of Maya and Lakshmi, they are cousins. They are doing great job displaying traditional kerala recipes with well explained pics. I like aviyal and baked okra n karela recipe from their blog. Aviyal is one of my faav traditional recipe, my mom won't miss this aviyal for festival times traditional lunch.

Thanks a ton for all my blogger friends, thanks for reminding me. I am sharing the above awards to all my blogger friends, please accept my awards dear friends. If i mention the names then i could have miss somebody, thats why i gave all these awards to everybody who are giving their valuable comments and Suggestions and bloggers in my blog list.

Masala Vadai and Rice n Dal Payasam

2010-04-07T12:40:00.002+02:00

Vadai and Payasam are traditional recipes, i use to make both these recipes for all festivals and functions. I couldnot separate both the recipes its like husband and wife, even you can notice everybody says it together as vadai payasam. Both the recipes are perfect for all Occassions and Vadai taste good esp on rainy day evening with masala tea. My Hubby likes Masala vadai, simply he will have the vadai alone but for him it shouldn't be too strong and spicy. Here am sharing both the recipes together.

Ingredients for Masala Vadai:

1.Chana Dhal - 2 cups
2.Chopped onions - 1
3.Fennel seeds - 1 tsp
4.Garlic pods - 2
5.Ginger - 1/2 inch
6.Red Chillies - 4
7.cloves - 2
8.Cinnamon stick - 1/2 inch
9.Baking soda - a big pinch
10.Salt - to taste
11.Canola oil for deep frying
12.chopped curry leaves few

Preparation:

1.Soak the chana dal for 4 hrs and drain the water leave in a large plate to get drain completely.
2.Meanwhile grind the ingredients in dry jar put fennel seeds, redchillies, cloves and cinnamon , grind it to powder and then add little bit of soaked chana dal, ginger n garlic. Grind to fine paste.
3.In another batch take the 2 tbsp of soaked chana and grind the remaining chana dal roughly n coarsely. Meanwhile heat the oil in the kadai.
4.Now mix the chana dal mixture with chopped onions,chopped curry leaves ,salt and baking soda.
5.Take a lemon size balls and flat it inbetween your palm.( the batter should be stiff not too watery, if you feel bit watery then add the rice flour to make it right).
6.Make the vadais immediately after ground the dhal, now put the flattened vadais in hot oil. Turn the vadais gently to both sides leave it to cook till turns golden brown.
7.Drain it in the kitchen towel..Now serve hot the Crispy Masala vadai with coconut chutney.

Rice and Paasi Paruppu Payasam

Ingredients for Rice and Paasi Paruppu Payasam :( Rice and Yellow Moong dhal payasam)

1.Raw Rice or Basmathi rice - 1/2 cup
2.Yellow Moong dhal - 1/2 cup
3.Brown sugar - 1/2 cup
4.Condensed milk - 4 tbsp
5.Full cream fresh milk - 250 ml
6.Coconut pieces - 4 tbsp (cut into bit pieces)
7.Ghee - 2 tbsp
8.Cardamom powder - 1/2 tsp
9.Sliced cashew nuts - 1 tbsp ( can also use whole nuts)
10.Raisins - 2 tsp

Preparation:

1.Dry roast the rice and dhal in a pot for 5 mts in medium flame till you get the nice aroma of the dhal.
2.Then wash the rice n dhal and pressure cook it for 4 whistles till it turns fully soft.
3.Now hot the milk in the pot in medium flame, leave it to boil till it reduce little bit thick.
4.Now add the sugar and cooked rice n dhal mixture, mix it gently till the rice mixture incorporate to the milk.
5.Cook it in medium flame after 3 boils add condensed milk ( it gives nice thick n good taste to payasam), cardamom powder. Leave it to cook for 10 mts in medium flame.
6.Meanwhile heat small frying pan, heat the ghee in medium flame fry the coconut bit pieces till light golden brown first and then add cashew nuts and lastly add the raisins.
7.Now pour the fried items with ghee on top of the payasam.
8.Delicious and yummyy rice n dhal payasam is ready to serve, it taste good while having one bite of masala vadai and sipping payasam. It also taste good with appalam.

This delicious and sweet Rice and Dhal Payasam is going to part in Payasam/ Kheer event in Shama's Easy to cook recipes.

Baked Chicken Kiev and my Awards from fellow bloggers

2010-04-06T09:52:00.003+02:00

Baked Chicken Kiev is an Ukraine recipe, we like chicken kieve stuffed with minced chicken. There is lot of stuffings will vary with veggies,Garlic butter and Minced meats. Chicken kiev is good diet recipe and also complete meal for the dinner. My Hubby like the minced chicken stuffing and baked rather than deep frying. Yesterday, we had this Chicken Kiev for our dinner with baked potato. Baked foods are good for the health than the deep fried one and also it will take less time to cook. Chicken should taste juicy in kieve, here the time and cooking is the trick to maintain the juicyness of the chicken. I don't have patience to check and look around near the oven, but my Hubby done it perfectly the Baked Chicken Kiev juicy and soft. Here in our Super markets meat section we get chicken kieve with Garlic Butter pre-packed, but we always like minced chicken stuffing. If you find uncomfortable with minced chicken stuffings means can also substitute with Garlic butter, Garlic butter is an easy to stuff and there is no more cooking preparation need for that. Simply cut the Garlic butter and stuff inside the chicken breast piece. Here the Baked Chicken kiev recipe as follows below for you.

Ingredients:

1.Chicken Breast fillets - 8 pieces
2.Minced Chicken - 1 cup
3.Finely chopped Coriander leaves - 1 bunch
4.Red Chilli powder - 3 tsp
5.Lemon juice - 4 tbsp
6.Salt - to taste
7.finely crushed Green chilly - 1
8.Coriander powder - 1 tsp
9.Garam Masala - 1 tsp
10.Tomato Puree - 2 tbsp
11.Roughly chopped Onion - 1/2 medium size

Preparation:

1.Slice the chicken breast to 8 cm length, 4 cm wide , this thickness of fillets is an easy to roll down. I bought whole chicken breast and asked the butcherer to slice it to my convenient sizes, so it came out perfect machine cut slices.
2.In one small cup mix 2 tbsp of lemon juice,red chilli powder, few chopped coriander leaves and salt. Keep it aside.
3.Now grind the onions, green chillies and minced chicken to 2 rounds in the mixer, then put it in one bowl add the remaining chopped coriander leaves, tomato puree, coriander powder, garam masala, lemon juice and salt.
4.Mix it nicely till the masalas stick to the minced chicken and refrigerate for 1 hrs. Becos after mixing with your hands the mixture will be in bit watery stage for stuffing it should be like roti dough.
5.After 1 hrs, take out the chicken mince mixture bowl.
6.Place the thickly sliced chicken breast on the chopping board stuff the 2 tbsp of minced chicken mixture and try to fold the fillet, do the same for all the fillet pieces after rolling the fillet if you see any excess stuffing coming outside means cut it. Now apply the chilli powder mix on the top of all the fillets.
7.Now put all these chicken fillet rolls in one box arrange it very closely to other fillets then only while refrigeration it will tightly packed. Keep it inside the freezer for another 1 hrs time.
8.After 1 hrs time preheat the oven to 350 F and grease the baking tray with oil.
9.Place all the fillets in the tray, apply oil on top of all the fillets. Bake it for 5 mts and then turn the fillets to other side, check it in between while baking. The chicken breast should taste soft and juicy, stuffing will cook quickly and it should also taste juicy.
10.There is no exact time for baking the kieve, cos have to check it continuosly or else the fillets turn hard.
11.After it cooked completely squeeze the lemon juice on the top of all fillets and serve hot hot the kieve with baked potato.
12.We enjoyed this Juicy and Soft Baked Chicken Kieve for our yesterday's dinner.

Awards from my Blogger frenz

I have received an another set of awards from Sashi, Suhaina,Anu and Pavitra, thanks to Anu,Sashi, Suhaina and Pavi for reminding me. Actually, my first award is from Anu of Mriganayani, that time i don't know whether should i post that award in my blog or not. Now am posting my first awards from Anu. Thanks a lot Anu for your encouraging words. I am very happy and proud to receiving all these awards from my fellow bloggers, makes me an energetic.

My first Awards from Anu :

A set of Awards from Sashi:

An Awards from Suhaina:

A Sunshine award from Pavi:

Thanks to all my frenz giving me your valuable suggestions and Comments to me. Thanks a lot for you all and am looking forward your presence in my blog all the time.

Pad Thai Rice Noodles and Chicken Satay with Spicy Peanut Butter Sauce

2010-04-01T10:50:00.003+02:00

Thai cuisine is rich in coconut milk and nice aromatic food recipes with peanuts. It is very easy to prepare and cook it quickly, it will also taste good. For my Hubby's B'day cooked Thai food recipes, i have posted few before and now am posting the other 2 recipes from the menu. I used the store bought pad thai sauce, it's bit of tangy taste. The main ingredient in Thai cuisine can see lot of peanuts in most of recipes, they will use it as whole or in crushed or in paste form. It gives aroma to the recipes and makes good taste, here for Chicken satay i made spicy peanut butter sauce. Woow!!! it tasted yummy with the chicken satay, chicken satay is bit much spicy and the sauce is mild spicy so this combination worked out very well. We enjoyed all the recipes on that day, very pleasant not much spicy. Here, the recipe for the Pad thai rice noodles and for Chicken Satay with Spicy Peanut butter sauce as follows.

FOR PAD THAI RICE NOODLES:

Ingredients:

1.Rice noodles - 200 gm
2.Canola Oil - 2 tbsp
3.Finely Chopped Garlic cloves - 3 pods
4.Chicken breast piece - 50 gm
5.Sliced baby corn - 1 cup
6.Sliced Mushrooms - 1 1/2 cup
7.Eggs - 2 large
8.Peanuts - 3 tbsp for garnishing
9.Thinly Sliced carrots - 1 cup
10.Bean Sprouts - 3 tbsp
11.Lime juice - 1 tsp
12.Light Soy Sauce - 1 tbsp
13.Pad thai sauce - 1 tbsp ( use according to ur taste preference, cos it will taste tangy)
14.Pepper powder - 2 tsp
15.Salt - to taste
16.Sliced Cabbage - 1 cup

Preparation:

1.Boil the water in one deep pot, add salt and oil. After the nice boil put the dry rice noodles into the hot boiling water. Close the pot with the lid and reduce the fire to medium.
2.Rice noodles will cook quickly in 5 - 7 mts, after that drain it in the collander put under the running cold water to 2 mts. then keep it aside.
3.Heat the non-stick pan with the canola oil ( if you got peanut oil can use for it), add the chopped garlic and finely chopped chicken breast pieces.
4.Saute the chicken breast for 5 mts it cooks quickly, then add the veggies first with baby corn,carrots,mushroom and cabbage. Saute each veggies just to 2 - 4 mts all the veggies should be crisp.
5.Make a room for the eggs in the pot and add the beaten eggs,salt for the veggies n to noodles and pepper. Scramble the eggs nicely and mix it with the veggies.
6.Now add the sauces and mix it gently for 5 mts till the sauces turn thick and stick with the veggies ( i didnt used the pad thai sauce much cos my hubby don't like tangy taste).
7.Meanwhile separate the cooked rice noodles and add it to the pot, mix it gently in medium flame for 5 mts.
8.Close the pot with the lid for 5 mts to cook in medium flame, after 5 to 10 mts open the lid and add the lemon juice,bean sprouts and peanuts. Mix it roughly and close the pot with lid to cook.
9.Now the Pad thai Rice noodles are ready to serve hot.

CHICKEN SATAY WITH SPICY PEANUT BUTTER SAUCE

Ingredients:

1.Boneless Chicken Breast Pieces - 1

2.Coriander powder - 1 tsp

3.Red chilli powder - 1 tsp

4.Lemon juice - 2 tsp

5.Salt - to taste

6.Turmeric Powder - a big pinch

7.Canola or peanut oil - 1 tbsp

8.Wooden skewers - 6

For Spicy Peanut Butter Sauce:

1.Smooth Peanut butter - 2 tbsp

2.Coconut milk - 1/2 cup

3.Lemon juice - 1 tsp

4.Red chilli powder - 1 tsp

5.Salt - to taste

6.Sugar - a pinch

Preparation:

1.First soak the wooden skewers in the cold water and then start the process for cooking, now slice the chicken breast as strips in lengthwise in thick slices as in picture, Marinate with above other ingredients except add oil only 1 or 2 tsp in it .Marinate for 1 hr.

2.Meanwhile make the Spicy Peanut butter sauce, its a quick one can cook it in 10 mts.

3.Heat the coconut milk with chilli powder,salt and sugar in the pot , close the pot with the lid to cook in medium flame. Once the milk starts to boil nicely take the pot out of the fire and add the peanut butter sauce mix it nicely and again keep it in the fire to cook for 2 mts.

4.If you dont have peanut butter sauce at that time, you can add crushed peanuts.Spicy peanut butter sauce is ready,now we go to chicken satay.

5.Now after the marination take the chicken pieces and thread it in the wooden skewers like stitching our cloth with the needle inserting in and out. Soak the wooden skewers in cold water for atleast 30 mts to avoid get burning.

6.Heat the grill pan at high and brush the grill with oil avoid sticking the chicken pieces to the pan.

7.Now grill the chicken satays on both the sides in grill pan till it fully done.

8.Now the Chicken satay with spicy peanut butter sauce is ready to serve hot.

B'day Sponge Cake with Peanut Butter frosting and Marshmallow Fondant

2010-03-31T10:11:00.001+02:00

Marshmallow Fondant is a perfect one for decorating the cakes and cupcakes. For my Hubby's B'day, made Marshmallow fondant first time. Usually, we like to have the cakes with lite creme, custard milk or with Ice Cream. Me and my Hubby don't like the heavy creams, even if we bought the cakes with cream we remove all those cream first and then only we will have that. We like all kinds of cakes esp Sponge cake and cheese cake like it very much. For my DH b'day baked Sponge cake with Smooth Peanut Butter frosting and Marshmallow fondant. Today am sharing my MM fondant cake with you all. Marshmallow fondant is easy to make and finishing looks perfect, only 10 mts of fighting with the marshmallow will feel bit tired but then we will get the perfect flexible fondant.

Marshmallow Fondant:

1.Marshmallows - 1 packet
2.Powdered Sugar - 2 cups
3.Microwave safe bowl
4.Wooden spatula
5.1 tsp water
6.Crisco or margerine

Preparation:

1. Before starting the process, clean the kitchen board surface and grease it with crisco and dust with powder sugar.
2.I used only pink colour Marshmallows from the packet, put it in the deep microwave safe bowl ( cos it will raise while in microwave so use deep bowl) and sprinkle just a little bit ( 1 tsp) of water and microwave it to 20 secs and take it out mix it well with spatula and again microwave it for 20 secs and take it out mix it well with spatula, do the same process to 2mts.
3.After 2 mts of microwaving the MM ( marshmallow), pour the mixture in the greased n sugar dusted surface.
4.Now grease your hands with crisco or with oil and sugar, try to incorporate the MM like our soft roti dough.
5.It's bit messy work for 10 mts and then the beautiful fondant will come to use.
6.After this wrap the fondant in plastic shrink wraper and put it inside the fridge.
7.For me after taking out the fondant from the fridge while using it turned bit hard, i couldn't roll it so i just microwave the fondant placed in the plate for 10 secs and checked if not came out right again i put it for 10 secs to make it flexible.
8.I tried the MM fondant cake and covered the fondant to the cake with the help of videos from here.

Sponge Cake :

1.Self-Raising flour - 1 1/2 cups
2.Margerine - 3/4 cup
3.Castor Sugar - 1 cup
4.Large eggs - 2
5. Bi-carb - 2 tsp
6.salt - a pinch
7.Vanilla essence - 1/2 tsp
8.Warm milk if needed.

Preparation:

1.Preheat the oven to 375deg F and grease the baking pan.
2.Sift the self-raising flour,salt and bi carb in one bowl.
3.Beat the margerine and sugar in high to get creamy texture and then add the eggs and essence beat it in low speed until it turns fluffy.
3.Now fold gently the egg mixture with the dry ingredients, the consistency should be like drop from a spatula.
4.If not like that means add the little bit of warm milk and mix it gently.
5.Now pour it to the greased baking pan.( for both of us small cake is fine so i didnt baked 2 layers).
6.Bake it in the center of the oven for 25 mts or until turns golden brown on top.
7.Don't open the oven in between or atleast for 20 mts, cos the cold air will goes inside the oven.
8.After 25 mts, Check the cake with the toothpick at the centre of the cake. Cool it in the wire racks for a while meanwhile can make the frosting.

Smooth Peanut butter Frosting:

1.Smooth Peanut butter - 1/2 cup
2.Milk - 1/4 cup
3.Powdered Sugar - 1 cup
4.Crushed peanuts - 3 tbsp
5.Vanilla Essence - 1/2 tsp

Preparation:

1.Beat the smooth peanut butter until it turns fluffy.
2.Now add the sugar,essence, crushed nuts and Milk, beat it gently for a while.
3.Now the peanut butter cream is ready, Use immediately don't store it in the fridge.

Frosting the Cake:

1.For 2 of us baked only one layer of cake and cut in the centre part and done the frosting, Spread the smooth peanut butter cream on the surface of the cake and to all sides of the cake.
2.Now close it with second part of the cake layer.
3.Keep it aside in the aluminium foiled cake plate.

Covering the Marshmallow fondant:

1.Now take out the fondant from the fridge and if not flexible to roll microwave it for 10 secs and roll it with the rolling pin according to the cake size.
2.For me faced bit tough with rolling the fondant cos it stick in the surface, so i spread the aluminium foil sheet on the surface and greased it with margerine then i rolled the fondant over the sheet. Just taken the foil sheet with rolled fondant and covered it over the cake.
3.Cut the edges with the knife. After seeing the video i was making these fondant cake, Use this video for the assistance to make and cover the fondant to the cake.Decorate the cake with jelly candies.

For making the quick Mini Rose and Petals:

I made this mini rose and petals after seeing this , it is very easy and quick one. For the b'day wishes words, i used the black currant jam, just put it in blender for 2 rounds and pour it in the mehendi cone and done the bday wishes words. I am not good in decorating the cakes, so i just made simple and easy decorations.

Hope you liked my Sponge Cake with Peanut Butter Frosting and Marshmallow Fondant, i baked and finishing the cake with what i got at that time, i didn't bought specially nothing for this. Even for decoration on the borders i used only red berry and blue berry jelly candies. Making fondant is very simple and easy one, do try this by yourself and enjoy with your family.

Schezwan Fried Rice

2010-03-29T11:44:00.000+02:00

Schezwan Fried Rice:

Ingredients:

1.Cooked Basmathi Rice - 2 cups
2.Sliced Baby Corn - 1/2 punnet
3.Frozen Green Peas - 1/2 cupi
4.Sliced Green n Red Bell Peppers - 1/2 of each
5.Sliced Mushroom - 1/2 punnet
6.Bokchoy ( chinese cabbage) -2 small size
7.Chopped Red Onions - 1/2 cup
8.Finely Chopped Green chillies - 1
9.Chopped carrots - 1 big
10.Eggs - 2 large
11.Ginger n Garlic Paste - 3 tsp
12.Finely Chopped Spring Onions - 1/2 bunch
13.Schezwan Sauce - 2 tbsp ( store bought)
14.Light Soy Sauce - 1 tbsp
15.Black pepper powder - 2 tsp
16.Salt - to taste
17.Canola Oil - 2 - 3 tbsp

Preparation:

1.Cook the Basmathi rice with fluffy and the rice should separate.
2.Heat oil in the pot, Saute the red onions , Ginger n Garlic Paste n Green Chillies till the raw smell of ginger garlic paste goes off saute in the medium flame.
3.Then add the Sliced n Chopped veggies first with baby corn, carrots, mushroom, Green peas, Bell Peppers and Bokchoy ( the leaves should be just wilted).
4.All the vegetables should be in crisp , Just saute all the veggies just for 2 to 5 mts.
5.Now make room for eggs in the pot and add the eggs , black pepper powder. Scramble the eggs nicely and mix it with the veggies.
6.Now add the salt ( if we add the salt while sauteeing the veggies means it leaves water),Schezwan sauce and Soy Sauce.
7.Now mix it gently to incorporate the sauces with veggies and then add the cooked Basmathi rice to this mixture.
8.Mix it well and sprinkle the chopped spring onions and again mix it nicely.
9.Now Schezwan fried rice is ready, Serve hot the Schezwan Fried rice with Manchow Soup and Veggie Spring Roll.
10.My Hubby enjoyed this Schezwan fried rice, he liked it very much very mild and good in taste.

Note:

I didn't added not much sauce cos my Hubby don't like to much of spicy.You can add according to your taste. My Hubby like egg in all fried rice dishes, so i added eggs if you don't like can avoid adding in fried rice.

Awards from blogger Frenz

2010-03-29T11:25:00.003+02:00

Awards from Nithu , Prani and Ammu

I received Loving blogger award and Honest Scrap award from Nithu and Prani . The Sun shine award from Ammu. Nithu sent those awards before, am posting delayed. Sorry, dear for the delayed posting.Thanks Nithu, Prani and Ammu for reminding me and for your's lovely awards.

This Loving blog and Honest scrap award comes with a set of rules:

a) I must brag about it.

b) I have to display the badge on my blog and link to the one who tagged me to prove that I didn't tag myself (how pathetic that would be!)

c) Share 10 things about myself.

d) Pass the award to other fellow bloggers by visiting their site.

Few Words about me:

1.My Hubby is my best friend,guide and Great Gift from god to me.

2.I like sweets very much esp motichoor laddus, i cant control myself for laddus the same to biryani and chaats.

3.I am sincere devotee of Lord Muruga, sometimes do silly fight with him.

4.Mouna Raagam is my all time faav movie,,always watch that movie like first time watching.

5.I like cooking new recipes and Gardening.

6.I won't easily stick with others, if i like one person means i will be very close and friendly to them.

7.I like my mom's cooking very much and now am fan of my Hubby's cooking.
8.I like to travel and try new recipes from restaurants.

I would like to pass the Loving blogger and Honest scrap awards with few of my blogger Friends :

1.Uma

2.Sushma

3.Ammu

4.Siddhi

5.Valar

6.Sara

7.B

8.Madhuri

Thank you very much for all my friends encouraged me with your valuable comments on my recipes and for your lovely awards for my blog. I am looking forward your valuable comments and your visiting to my blog always.

My Hubby's B'day Blast with Candle Light Dinner

2010-03-27T18:49:00.003+02:00

26th of March, Yesterday was my Hubby's bday celebrated with Candle Light dinner. Usually, I have invite all of our friends on his b'day, but this time we decided this month candle light dinner on this day. Every month for Candle light dinner , the recipes and cuisines will change. This month on my Hubby's B'day, i decided to make a menu depends on his favourite recipes. He has fond of Chinese, Malay and non-spicy foods, then i made a list of 5 recipe names in each criteria for 4 course meals. Finally, he selected Thai food recipes.

Thai food recipes takes only few minutes to cook only thing is cutting takes little bit time that too not hard, i finished quick, quick. For me cooking vegeterian food takes time it's a big hazard ,but for non-veg woooow!!!!! finish earlier than veggies and easily. Since after our marriage i order his B'day cake to cut. But, this time baked his B'day cake myself and done Marshmallow fondant.It came out right, but not that much perfect like our pastry shop cakes finishing.Anyway, My Hubby was very happy on his B'day cake baked with full of my love.

Before he comes from work, i finished all my cooking and set the table for candle light dinner with recipes in serving bowls.We usually start the dinner at 7 pm on candle light dinner day, but on yesterday it was very dark early at 6 pm cos of winter is coming. In summer, till 8 pm the brightness will be here like daytime. We enjoyed my Hubby's B'day with Candle light dinner.

The Menu for my hubby's b'day and for our Candle light dinner as follows,

1.Veggie Spring roll
2.Manchow Soup
3.Chicken Satay with Spicy Peanut Butter Sauce
4.Thai Red Curry with Rice
5.Pad Thai Chicken Noodles
6.Schezwan Fried Rice
7.Shop Bought Ice Cream and B'day cake with cream for Dessert

This time was less recipe menu than before, but all recipes are my Hubby's favourite. My Hubby enjoyed all the foods and he also gave the rank to the recipes, the first rank goes to Schezwan fried rice.We enjoyed together his B'day and Candle light dinner with lots of fun.

Veggie Spring Roll and Manchow Soup

2010-03-27T10:41:00.001+02:00

Manchow Soup is my Hubby's favourite Chinese Soup.Yesterday, for his B'day made this soup for him. I haven't tried this soup on myself only in restaurants we tasted, this was the first time cooked myself. It came out very nice and tasty and my Hubby enjoyed a lot with chewy noodles and veggies. First, in my list of recipes for my hubby's b'day got tom yam soup. But, my Hubby didn't want shrimps for his b'day menu. Then, i decided to make Manchow Soup from Siddhi's blog. Siddhi is my favourite blogger friend with a cute smile, She got a more colourful and Vibrant blog with superb spicy food recipes and tempting desserts. I like all food from her blog, especially manchow soup and all dessert items. Here is the recipe follows for you,

For Manchow Soup:

Ingredients:

1.Shredded Cabbage - 1 cup
2.Finely chopped Carrots - 5 tbsp
3.Chopped Mushroom - 1/2 cup
4.Chopped Green Bell Peppers - 1/4 cup
5.Chopped Red Onions - 5 tbsp
6.Finely Chopped Spring onions - 3 tbsp
7.Finely Chopped Ginger - 1 tbsp
8.Finely Chopped Garlic - 1 tbsp ( Garlic os not much hot like Indian Garlic, use according to it)
9.Finely Chopped Green Chillies - 1
10.Lemon juice - 2 tsp
11.Chicken stock - 4 cups ( i used 2 cubes)
12.Dark Soy Sauce - 1 tbsp
13.Chilli sauce - 2 tbsp ( i used garlic chilli sauce)
14.Black Pepper powder - 1 tsp
15.Corn Flour - 1 tbsp ( use according to your desired soup consistency)
16.Cooked Noodles - 1 cup ( i used my pad thai rice noodles)
17.Salt - to taste

Preparation :

1.First prepare the chicken stock and keep it aside.
2.Heat oil in the pot, add the chopped ginger,garlic,green chillies,spring onions and red onions. Saute for a while till the raw smell of ginger n garlic goes off in medium flame.
3.Then add the mushroom saute for 2 mts and then add other chopped Veggies cook for 2 mts.( veggies should be in crisp)
4.Now add the chicken stock, salt and let it boil , then add the soy sauce, chilli sauce, salt and black pepper powder.
5.Close the pot with the lid to cook for 5 mts, meanwhile mix the cornflour with enough water add it to the pot.
6.Stir it well and close the pot with lid to cook in medium flame
7.Heat separate pan and fry the noodles with little bit of oil to bit crisp.
8.Now the Hot Soup is ready to serve with fried noodles.

I didn't taken the picture the soup with fried noodles, i added the fried noodles before serving.

For Veggie Spring Roll:

Ingredients:

1.Spring roll Wrappers - 6
2.Canola oil for deep frying
3.Mix 1tbsp of cornflour with little bit of water in separate bowl for wet the edges of Spring roll.

For Sauteeing:

1.Oil - 2 tsp
2.Shredded Cabbage - 1 bowl
3.Thinly sliced carrots - 4 tbsp
4.Thinly Sliced Mushroom - 4 tbsp
5.Chopped Green Bell Pepper - 3 tbsp
6.Thinly Sliced Bamboo shoots - 2 tbsp
7.Bean Sprouts - 2 tbsp
8.Salt - to taste
9.Light Soya Sauce - 1 tbsp

Preparation:

1.Heat oil in a pan, saute all the veggies lightly ( should be in crispy). Don't cook fully and add the soy sauce and salt.
2.Saute it nicely in medium flame till the sauce get sticks to the veggies.
3.Now spread the sauteed veggies in the plate to cool.
4.After 15 to 20 mts, heat oil in the kadai for deep frying. Meanwhile, wrap the spring roll with veggies.
5.Deep fry the rolls till it turns golden brown and drain it in the kitchen towels.
6.Then serve hot with ketchup.

Pancakes with Maple Syrup

2010-03-25T09:09:00.001+02:00

Pancakes are easy to make with fresh ingredients like eggs, butter, milk and flour, it doesn't take too long time to mix the batter. Pancakes are great Weekend Breakfast with maple syrup and also a good pudding. I like the Maple syrup topping on Cheese cake with blueberries.This is the first time am trying Pancake at home myself or else we use to order in coffee shops with Cheese cake. For my Hubby Pancake is nothing but a rich maida dosai, he always do fun comments on Pancakes and on Me. Yesterday, i tried with little amount of ingredients and it came out very nice. Here, am sharing the Pancake recipe with you .

Ingredients:

1.All Purpose flour/ Cake flour - 1 cup
2.Baking Powder - a big pinch
3.Salt - a pinch
4.Egg - 1 large
5.Milk - 1/2 cup
6.Sugar - 1 tsp
7.Canola Oil - 2 tsp
8.Unsalted butter - 2 tsp
9.Castor sugar - for garnishing
10.Glazed cherries - 2 no's for garnishing

Preparation:

1.Take 2 two bowls, in one bowl sift the flour,salt,sugar and baking powder. Keep it aside.
2.In another bowl, whisk the egg nicely and then add the milk.
3.Add the milk and egg mixture to the flour bowl, mix it nicely till it incorporate.
4.Mix it with the fork, the consistency should be like a cream.
5.Heat a non-stick pan, melt the butter and add it to the Pancake batter mix it nicely.
6.In the same non-stick pan, Pour about 3 tbsp of batter like our uthappam.
7.Leave it for a while and flip it to cook on other side to light golden brown.
8.Now the Pancake is ready to serve hot with Maple Syrup.
9.You can also try the batter with little more salt and no sugar, it tastes good with Our Curries. I like the Pancake tasted Yummy with Veg curry.
10.Now roll the pancake or you can place it as like that in the serving plate and top with maple syrup if you like can also add dollop of butter.
11.Sprinkle some castor sugar and top it with glazed cherries, Hmmmm really it tasted great and yummy with maple syrup.

This delicious Pancake with Maple syrup is going to be a part of:

Pancakes Event hosted by Priya.

Chicken Fried Rice

2010-03-23T09:00:00.005+02:00

Chicken fried rice is my Hubby's fav one, he cooks nicely the Chinese foods Chow mein , Chow faan and rolls. I tried to cook fried rice lot of times like him, but the taste won't comes out nicely like his cooking. He got some magic in his hands, he will put the ingredients just by eye measuring but it comes out very perfect and tasty.This weekend was our long weekend, both of us enjoyed a lot by visiting lot of places and long drives.Yesterday was our resting day, then my Hubby planned to cook Chicken fried rice for me. Immediately nodded my head and just craving for fried rice by my Hubby's cooking. Here is the recipe for you.

Ingredients:

1.Cooked Basmathi Rice - 2 cups
2.Finely Chopped Green bell peppers - 1 medium size
3.Green peas - 3 tbsp
4.Eggs - 2
5.Fried onions - 1 tbsp
6.Shredded chicken - 1/2 cup
7.Grated carrots - 4 tbsp
8.Finely Chopped Spring onions - 3 tbsp
9.Soy Sauce - 2 tsp
10.Canola Oil - 2 tbsp
11.Salt - to taste

Preparation:

1.Slice and Cook the 100 gms of chicken breast with ginger garlic paste, salt and chilli powder for 10 mts. Drain out the stock with collander ( don't pour the chicken stock away can use it for chicken soup) and shred the chicken pieces in blender just for 1 round ( use juice mode). Keep it aside.
2.Heat oil in the wok in medium flame and add the chopped bell peppers ,green peas, grated carrot and chopped spring onions. Fry for a while ( veggies should be in crispy not to be fully cooked).
3.In a separate pan scramble the eggs with little bit of oil and salt, if you try to scramble the eggs with veggies means we can't make it nicely.( the veggies will get mash)
4.Then add the finely scrambled egg with the veggies, now add the shredded chicken, soy sauce and mix it well. ( I like the fried rice in white colour , so my Hubby didn't added much of soy sauce or else he will add bit more).
5.Before adding the rice to the mixture add the fried onions, Salt for rice and then add the cooked Basmathi rice.
6.Mix it gently in medium flame for 5 mts and close the wok with the lid.
7.After 5 mts open the lid you can smell the nice fresh Fried rice with chicken. My hubby made the soup out of the chicken stock.
8.Now the Hot chicken fried rice is ready to serve with Soup. We enjoyed this Simple and Easy Chicken fried rice with chicken soup for our yesterday's dinner.

SUNSHINE AWARD : Shama and Ruchi has passed this wonderful award .Thank you dear for remembering me and awarding me .

Winners has to do the following,

---- Use the logo within your post .
---- Pass on to atleast 12 bloggers .
----- Link the nominees in your post
----- Let the nominees know of their award
---- Share the love and link to the friend, who has passed this award to you.

I would love to share this award with

Sushma, Uma, Mriganayani, Gulmohar and Nostalgia, Priya, Love2cook,Siddhi, Priya Raj, Nithu, Mary, Cool Lassi(e),Krishnaveni and Swathi.

Easy Cheesy Baked Penne with Veggies

2010-03-20T10:30:00.002+02:00

Ingredients:

1.Cooked Penne Pasta - 2 cups
2.Sweet chilli sauce - 1 tbsp
3.Tabasco sauce - 1 tsp
4.Black Pepper powder - 2 tsp
5.Thinly sliced onions - 1 big
6.Sliced peppers - ( 1/2 yellow pepper n 1/2 red pepper)
7.Cream Style sweet corn - 300g
8.Italian mixed herbs - 1 tsp
9.Salt - to taste
10.Canola oil - 1 tbsp
11.Grated White cheddar and Parmesian cheese - 3 tbsp

For White Sauce:

1.Milk - 1 cup
2.All purpose flour - 2 tbsp
3.Grated white cheddar cheese - 2 tbsp
4.Unsalted Butter or margerine - 1 tbsp
5.Salt - a pinch

Preparation:

Cook the penne according to the package instructions and drain in the collander. Keep it aside.

For White Sauce :

1.Melt the butter in the pan in medium flame, add the all purpose flour and stir it gently for 2 minutes ( dont allow it to turn brown).
2.Lift the pan from the fire and now add a cup of milk, stir it gently till it blend nicely to the flour mixture in medium fire. After 2 mts add the grated cheese to this mixture.
3.Add a pinch of salt to the white sauce, cook it in medium flame from the beginning.
4.With the help of the spoon try to blend it gently until smooth and thickened.
5.If you like the white sauce in thin consistency, add more little bit of milk and reduce the flour amount.
6.Keep it aside.

For Veggies:

1.Heat 2 tsp of canola oil in the pan, saute the bell peppers and sliced onions for 5 mts ( don't cook fully) and add the sweet chilli sauce, tabasco sauce, 1 tsp of salt and Black pepper powder.
2.Saute it gently in medium flame.After 10 mts take out from the fire and leave it aside.

For Mixing:

Now mix the sauted veggies, cooked penne pasta into the white sauce and Combine it well. Pour the half of the veggie pasta mixture into the well greased Baking Dish and pour the half of the cream style sweet corn on it.Then again pour the remaining veggie penne mixture and remaining cream style corn.It's like a Lasagna layer arrangement.

Then sprinkle the mixed herbs and mixed grated cheese on top and bake at 400 deg F for 15 to 20 mts till golden brown on top.

Enjoy the Easy Cheesy Baked Penne with Veggies with Garlic Bread and Hot n Sour Soup.

Note:

You can also bake with other varieties of pastas and add with different veggies like mushrooms,brocoli,mashed potatoes and also with chicken breasts,,,, Add more or less tabasco sauce according to your preference.

Malai Kofta

2010-03-19T08:56:00.002+02:00

Malai kofta is the rich and creamy gravy with loads of cream and paneer, is famous in India. I tried this gravy in restaurants and here in our friends house, but i haven't tried myself before. I thought it would be a long process to do this gravy and koftas, but i came to know very smooth and easy to cook in 30 minutes from my friends Mriganayani and in Gulmohar Nostalgia's page. This is the first time am trying the Malai Kofta and it came out perfect.

I would like to tell something about Mriganayani, She is having the special quality of good hands in cooking. She is the first one gave me an award for my blog to appreciate the new bloggers. It was great surprise for me on that day and also felt very happy for her appreciation. Gulmohar and Nostalgia are my good friends, they are very sweet persons and friendly.They got nice blog with eye candy pictures of recipes. After i started to blogging got my dearest and best friends in my life, am feeling soo happy on this.

Here is the Recipe for you:

Ingredients:

For Kofta:

1.Boiled and skinned Potato - 1 big
2.Finely chopped carrot - 5 tbsp
3.Finely chopped Beans - 5 tbsp
4.Green Peas - 3 tbsp
5.Paneer - 2 tbsp
6.Salt - to taste
7.Garam Masala - 1 tsp
8.Canola oil for deep frying
9.All purpose flour for rolling if necessary

For Gravy:

1.Sliced Onions - 2 medium
2.Chopped Tomatoes - 2 no's
3.Ginger - 1 tbsp
4.Garlic - 5 pods
5.Cashew nuts - 6 whole nuts
6.Poppy seeds - 1 tbsp
7.Turmeric powder - 1 tsp
8.Cumin seeds - 1 tsp
9.Coriander seeds - 1 tsp
10.Red chilli powder - 1 tsp
11.Salt - to taste
12.Oil - 1 tbsp
13.Low Fat Cream - 1/2 cup

Preparation :

First Soak the Poppy seeds and Cashew nuts in the water and then start your cooking process.

For Kofta:

1.Boil and peel the potatoes in one bowl, mash it with the help of fork.
2.Boil the green peas, finely chop the carrot and beans and fry the 3 veggies in little bit of oil in the pan to get rid of the moisture in the veggies.
3.Meanwhile make the paneer out of the milk (Out of 250 ml of milk i got 2 tbsp of paneer, thats enough for my kofta) If you think need more means you can use extra milk.
4.It's an easy process just make the milk to boil and add little bit of lemon juice instantly milk starts to curdle squeeze the water out with the help of cheese or cotton clothes.
5.Now add all the veggies, garam masala, salt, and paneer into the mashed Potato and mix it well.Make small balls out of it and keep it aside in the plate.
6.Heat oil in the pan and deep fry those balls till golden brown no need to wait for long time.
7.If the balls get spread out in the oil means just roll the balls in the cake flour or all purpose flour and then deep fry it.
8.Now drain the oil in the kitchen towel and keep it aside.

For Gravy:

1.Dry roast the cumin seeds and coriander seeds in the frying pan till the aroma comes out and grind it to fine powder.
2.Heat 1 tsp of oil in the same pan, Saute the sliced onions, ginger and garlic.
3.Then add the chopped tomatoes and salt, Braise it well till it turns pulpy.
4.Follow with turmeric powder and red chilli powder, leave it to cook.
5.Allow the mixture to cool and grind it nicley to fine paste.
6.Heat 1 tbsp of oil in the same pan and pour the grinded paste, allow it to cook in medium flame till the oil separates around the edges.
7.Meanwhile grind the poppy seeds and cashew nuts to fine paste.
8.Now add the roasted cumin n coriander powder to the gravy. After 5 mts add the cashew paste and mix it well.
9.After the oil separates around the edges take off the pan from the fire and add the low fat or heavy cream to the gravy.
10.Transfer the gravy to the serving bowl and before serving add the fried koftas.
11.Now the delicious and Yummy Malai Kofta is ready to serve with rotis or with Pulao.
12.We enjoyed this yummy and creamy Malai Kofta with peas pulao for our yesterday's dinner.

Note:

1.The gravy should be in thick consistency, if you like to add little bit of hot water it is fine but don't add the koftas into the gravy it will turns soggy immediately.
2.Try to add the koftas just before serving then only it will be crispy or else it will turns soggy.
3.By adding the roasted cumin and coriander seeds powder into the gravy it gives nice aroma.
4.I used only low fat cream for the gravy.

Ven pongal ( வெண் பொங்கல் )

2010-03-18T09:57:00.001+02:00

Ingredients:

1.Raw or Basmathi Rice - 2 cups
2.Moong Dhal - 1 cup
3.Black pepper(cracked) - 1 tbsp
4.Cumin Seeds - 1 tsp
5.Ginger (Finely crushed) - 2 tbsp
6.Asafoetida(Hing) - a pinch
7.Cashew Nuts - 1 tbsp
8.Curry Leaves - few
9.Ghee - 2 tbsp
10.Salt - as reqd
11.Canola Oil - 2 tsp

Preparation:

1.Lightly dry roast the Rice and Dhal in the pressure pan till light golden brown. Wash the rice and dhal and keep it aside.
2.Heat little bit of oil in the pressure pan, fry the rice and dhal for 2 minutes.
3.Then add the hot water into the pan according to your rice variety. I used Basmathi rice (1:1) , for ven pongal added extra 1 cup of water to get mash.
4.Add the crushed ginger,asafoetida,salt ,crushed pepper corns, curry leaves,cumin seeds with this rice .
5.Cook it in medium flame and leave it to boil, after the first boil stir the rice and dhal mixture from the bottom.
5.Close the lid and allow to cook for 3 whistles. After the steam got down open the lid and mash it well with the backside of the spatula.
6.Now in separate pan heat ghee and fry the cashew nuts.Pour the roasted cashew nuts into the cooked rice - dhal mixture and mix it well.
6.Serve Hot the ven pongal with coconut chutney and Sambar.
7.We enjoyed this Soft Ven Pongal with coconut chutney for our yesterday's dinner.

This delicious Ven Pongal is going to be a part of:

Jihva- Break fast guest hosted by Veggie platter of suma started by Indira of Mahanandi

Mixed Dhal Dosai - Adai Dosai ( அடை தோசை )

2010-03-17T13:01:00.001+02:00

Ingredients :
1.Raw Rice : 1 cup
2.Bengal Gram (KadalaiParuppu) - 1/4 cup
3.Red and Green gram ( Thuvaram paruppu and Paasi paruppu ) - 1/4 cup
4.Onion - 2 nos ( medium).
5.Red Chillies - 5 - 7 nos
6.Garlic Flakes - 3 nos
7.Asafoetida ( Hing) - 1/2 tsp
8.Curry leaves - as reqd finely chopped
9.Coriander Leaves - as reqd finely chopped
10.Oil and Salt - as reqd

Method:
1.Soak the Rice and Dhals for about 3 - 4 hrs.
2.Grind Coarsely the Rice and Dhals with Red Chillies,Curry leaves,1 Onion,Grated Coconut,Garlic Flakes.
3.Mix the Chopped coriander leaves,Hing,Chopped Onions,Salt with the Batter.
4.Make the Nice and Crispy Adai Dosai with Ghee or Oil.
5.Serve the Adai Dosa with Coconut Chutney.

[Note: You can also add the small diced coconut with the dosa batter,it will tastes good.]

This delicious Adai is going to be a part of:

Jihva- Break fast guest hosted by Veggie platter of suma started by Indira of Mahanandi

Ugadi Celebrations

2010-03-17T09:32:00.003+02:00

Happy Ugadi Wishes to all my Blogger Friends.

The New year festival (Ugadi) celebrated in Andhra Pradesh and Karnataka, Gudi padwa in Maharashtra. Ugadi festival comes in spring season, it is the first season Ugadi is the New Year and New Beginnings of all New Business on this Auspicious day. It is the season for mangoes and Sugarcanes, with these seasonal fruits we make "Ugadi Pachadi" with raw mangoes ,neem flowers and jaggery from sugar cane on this auspicious day. Ugadi Pachadi is the combination of sweet , bitter and sour, it symbolises the true life. We get fresh mangoes from our field and my Mom makes tongue tinkling Mango Pickles in this season.

My mom use to begin the preparations a week ahead . On that day, we wake up early in the morning and take oil bathe, decorate our house with mango leaves ( Mavilai thoranam) and decorate the pooja room with jasmine flowers. She prepares the sweets a day before itself like Bobbatlu ( Opputtu) and Athirasam.

On Ugadi day, We use to fast in the morning after the prayer have our lunch with Ugadi Bhojanam ( Ugadi Feast). She cooks lot of recipes for our lunch Rice, White Pumpkin Sambar, Tomato rasam, yellow Pumpkin curry with beans,Pulihora,Udhu Vadai ( Methu Vadai), Aval Paal Payasam,Appalam and Mango Pickle.

Here, on yesterday we celebrated our Ugadi festival as in the same way. In the evening we have done our prayer after my hubby came from work. Our dinner with Ugadi Bhojanam Rice, Brinjal sambar, Tomato rasam, Potato fry,Masala Vadai, Rice n Moong dal Paal Payasam, Appalam . My hubby came early on yesterday,Once i finished all the cooking preparations we offered the food to the God and then had our dinner.

Chicken Biryani

2010-03-15T11:55:00.000+02:00

Ingredients:

1.Basmathi rice - 2 cups
2.Canola Oil - 2 tbsp
3.Ghee - 3 tsp
4.Whole Spices - ( cinnamon sticks - 1",cloves - 3,cardamom pods - 3,bay leaves - 3,whole peppercorns - 1 tsp)
5.Curry leaves - few
6.Chopped tomatoes - 2 no's big
7.Sliced onions - 1 big
8.Slitted Green chillies - 1
9.Chopped mint leaves - 1/2 bunch
10.Chopped Coriander leaves - 1 small bunch

For Marination:

1.Chicken Drumticks - 4 pcs
2.Yoghurt - 1 cup
3.Turmeric powder - 1 tsp
4.Kashmiri red chilli powder - 2 tsp
5.Coriander powder - 4 tsp
6.Garam Masala - 2 tsp
7.Add the Salt include for rice
8.Ginger Garlic Paste - 3 tsp
9.Fried onions - 2 tbsp

Preparation:

1.First marinate the chicken pieces with the marination items, (poke the holes in drumsticks with fork then only masalas easily goes inside) for about 1 hrs. I use fried onions in the marination part itself.
2.Heat oil and ghee in the pressure pan, season the whole spices and then curry leaves.
3.Follow with slitted green chilies and sliced onions. Fry for a while till onions turns translcent.Then add the chopped coriander and mint leaves, saute for a while then add the chopped tomatoes.
4.Close the pressure pan with the lid to cook tomatoes to mash in a medium fire.
5.After the tomatoes get mashed and the oil separates on the surface, now add the marinated chicken mixture to the pan.
6.Turn it well and cook in a medium flame ,close the pan with the lid (Don't put the weight to the pan).
7.Cook till the raw smell of the masalas goes out and the oil separates on the surface.
8.Chicken itself leaves water while cooking , so don't need to add water at this stage.
9.Meanwhile wash the basmathi rice nicely and soak in water for 10 mts.
10.The water measurement for basmathi rice is (1:1), but for this we already got little bit of water in the masala try to add the water depends upon the water in the pan.
11.Add the washed basmathi rice to the masala mixture and turn it gently , now put the fire in high till it bubbles.
12.After the boiling starts put the fire to medium turn the rice mixture from the bottom of the pan and close it with the lid, cook the biryani without the whistles for 20 minutes.
13.After the Biryani cooked well open the lid for 10 mts and then try to turn it gently.
14.Now the delicious biryani is ready to serve. We enjoyed this Chicken Biryani with Shahi Paneer.

Rich Creamy Paneer Peas Masala/Shahi Paneer

2010-03-15T11:27:00.003+02:00

Ingredients:

1.Indian cottage cheese or paneer - 200 gms ( i used store bought)
2.Frozen peas - 5 tbsp
3.Low fat Cream - 5 tbsp
5.Cashews - 6 whole nuts.
6.Chopped Onion - 2 no's
7.Tomato puree - 5 tbsp
8.Kashmiri Red chilli powder - 1 tsp
9.Coriander powder - 1/2 tsp
10.Garam Masala - 1/2 tsp
11.Fried onions - 3 tsp ( for garnishing)
12.Turmeric powder - 1 tsp
13.Salt - to taste
14.Canola oil - 2 tbsp
13.Cumin seeds - 1 tsp
14.Ginger - small piece
15.Garlic - 5 pods
16.Kus kus/poppy seeds - 4 tsp

Preparation:

1.First fry the paneer cubes, i bought the paneer from Indian store and cut into cubes fry it in oil till light golden brown in medium fire.Keep it aside.
2.Heat oil in the pan, Fry the onions ( leave about 5 tbsp of onion for frying),ginger,garlic for a while. Then add the tomato puree ( i used canned puree) cook for a while.
3.Leave it to cool and grind to fine paste.
4.In separate pan fry the poppy seeds and cashew nuts in little bit of oil, allow it to cool and grind to fine powder.Keep it aside.
5.Again heat oil in the heavy bottom pan, season with cumin seeds and add the remaining chopped onions fry for a while with red chilli powder.
6.Then add the grounded tomato n onion paste saute in a medium flame , after 5 mts add turmeric powder,coriander powder,garam masala ,cashew n poppy seeds powder.frozen peas and salt.
7.Allow it to cook in medium fire till the oil comes on the surface, close the pan with the lid.
8.Before transfer the gravy to the serving bowl add the low fat cream to this mixture. Stir it well and then add the fried paneer cubes.
10.Transfer the Shahi paneer to the serving bowl and garnish with Fried onions.
11.Now the Rich Creamy Shahi Paneer is ready to serve with roti or with biriyani.
12.We enjoyed this Rich Creamy and Yummy Shahi paneer with chicken biriyani for Lunch and For dinner with roti.

Note:

This Shahi paneer is rich in texture by adding cream and cashew paste, i tried to reduce by adding lot of fat ingredients for that i used canola oil instead of butter for frying, i used only 4 small cubes of paneer and i used low fat cream instead of heavy cream. Cashew nuts i used from my snacks roasted n salted nuts. I use to cook this rich creamy kuruma only once in a month, becoz it contains lot of rich ingredients. What soever it tasted yummy with Chicken biriyani.

This delicious Aappam is going to be a part of:

Jihva- Break fast guest hosted by Veggie platter of suma started by Indira of Mahanandi

Vanilla Cake with Lite Creme and Peaches

2010-03-13T10:12:00.002+02:00

Ingredients:

1.Cake flour - 1 1/2 cup
2.Powdered sugar - 1 cup
3.Whole eggs - 2
4.Unsalted Butter - 4 tbsp
5.Baking powder - 1 tsp
6.Salt - a pinch
7.Vanilla essence - 1 tsp

For Topping:

1.Lite Creme - 1 tbsp
2.Peach slices in syrup - 1 slice

Preparation:

1.Preheat the oven to 350 F and grease the baking pan.
2.In one bowl sift the cake flour,baking powder and salt. Mix it well and keep it aside.
3.In another bowl beat the butter well with hand mixer ( butter should be in room temperature), add the powdered sugar little by little in butter and beat it again nicely.
4.The butter and sugar should blend together, now add the eggs one by one beat it nicely for 5 mts.
4.Follow with vanilla essence, now add the dry ingredients little by little into the egg bowl.
5.Mix it nicely till it incorporate with flour. Transfer the cake mixture to the greased pan and bake it for 20 - 25 mts.
6.Check the cake with tooth pick and allow it to cool.
7.Now cut the crust parts and slice the cake into your desired shapes.
8.Top the cake with lite creme and peach slice.
9.This looks delicious and yummy, easy to make at any time.
10.We enjoyed this yummy dessert after our yesterday's dinner.

Note:

Me n my Hubby don't like heavy cream icing, everytime we try the cake with jam or with lite creme. Sometimes with custard milk, it tastes delicious. Here, i used non-diary lite creme it's good for the health with low fat.You can also enjoy the cake soak with maple syrup, that tastes good.

Brinjal /Egg Plant/Aubergine Curry

2010-03-13T09:43:00.000+02:00

Ingredients:

1.Brinjals - 12 no's ( i used slim brinjal, not round one)
2.Sliced onions - 1/2
3.Chopped Garlic - 3 pods
4.Curry Leaves - few
5.Tamarind Pulp - 2 tbsp

6.Salt - to taste

7.Turmeric powder - 1 tsp

For Seasoning:

1.Canola Oil - 1 tbsp
2.Mustard seeds - 1 tsp
3.Cumin/Jeera Seeds - 1/2 tsp

To Roast and Grind to powder:

1.Sesame Seeds ( white or black) - 2 tsp
2.Peanuts - 1 tsp
3.Chana Dal - 1 tsp
4.Coriander Seeds - 1 tsp
5.Dry Red Chillies - 4 no's
6.Urad Dal - 1 tsp

Preparation:

1.Toast all the ingredients with 1/2 tsp of oil , leave it cool and grind to powder. Keep it aside.
2.Heat oil in the kadai or heavy bottom pan, season the items and add the curry leaves, Garlic and sliced onions. Saute for a while till turns translucent.
3.While sauting the onions cut the brinjals in length wise and add it to the onions.
4.Turn the brinjals gently have to stick with oil to all sides.Cook in medium fire and close the kadai with lid for 5 -10 mts turns half done.
5.Now add the turmeric powder,salt and ground powder, Stir it gently in medium flame or else it will burn at the bottom cos of powders.
6.Follow with tamarind pulp and add little bit of hot water to cook.
7.Close the kadai with lid and leave it to cook in medium flame. In between open the lid and turn the brinjals gently and add little bit oil around the edges.
8.After the gravy turns dark colour and oil came around the edges its done.
9.Now the Slurrping Brinjal Curry is ready to serve with plain rice and Rasam.
10.We enjoyed this delicious Brinjal curry with Rasam Rice for our Dinner.

Easy dried King/Seer fish gravy (வஞ்சரம் கருவாடு தொக்கு )

2010-03-12T11:52:00.002+02:00

Ingredients:

1.Dried king fish - 1 cup
2.Finely chopped onions - 1 1/2 big
3.Finely chopped Garlic - 8 pods
4.Red Chilli powder - 2 tsp
5.Turmeric Powder - a pinch
6.Salt - to taste
7.Curry leaves - few

For Seasoning:

1.Oil - 2 tbsp
2.Fennel seeds - 1 tsp

Preparation:

1.Wash the dried fish nicely in warm water, rub it nicely several times then only salt from the fish get rid off and chop into tiny bits.
2.Heat oil in the heavy bottom kadai or non-stick pan, season the fennel seeds.
3.Add the Curry leaves ,Chopped Garlic and chopped onions to fry. Saute it well till it turns translucent then add the salt and red chilli powder.
4.Now add the cleaned dried king fish , salt and stir it well with the onions.
5.Add little bit (2 tbsp) of hot water and cook in the medium flame, fry it gently till the water evaporates.
6.The cooked gravy should be in thick texture.Now the dried king fish thokku is ready to serve my In-law's enjoyed the thokku with Rice and Sambar for their today's lunch.

Note:

For this thokku consumes bit extra oil to cook or else burn at the bottom. You should add little bit of oil around the edges of the kadai while cooking and stir it well.

Double beans/ Lima beans curry

2010-03-12T11:16:00.001+02:00

I am happy to post my MIL's recipes, she is good in cooking seafood and also well verse in handicrafts. Yesterday only we were talking about to send the recipes of her to post ,today i received mail from my FIL with his beautiful snaps of her recipes.She is not feeling well for past 1 week even she has taken interest on her own tried different recipes. My FIL is good in photography immediately took lot of snaps after she finished cooking and send me the pictures through email. I will post my MIL's handicrafts pictures and my FIL's gardening ,natural sceneries pictures on tomorrow.How Sweet both of them!!!!. I was very happy on seeing the mail with recipes and am now posting the recipes of her. Till now you were enjoying only Mine and my Hubby's cooking, hereafter start to try my MIL's traditional recipes. Here is the recipe for you.

Ingredients:

1.Cooked Double beans - 1 cup
2.Broad beans - 5 no's
3.Chopped onions - 1 cup
4.Chopped tomatoes - 1 big
5.Curry leaves - few
6.Coconut paste - 5 tbsp
7.Chopped coriander leaves - few
8.Red chilli powder - 1 tsp
9.Coriander powder - 2 tsp
10.Turneric powder - a pinch
11.salt -to taste

For seasoning:

1.Oil - 2 tsp
2.Fennel seeds - 1 tsp

Preparation :

1.Soak the double beans in water for minimum 7 hrs or overnight.
2.Cook the double beans for 2 whistles in the morning and keep it aside.
3.Heat oil in the kadai and season the fennel seeds. Now add the chopped onions saute it for a while till turns translucent.
4.Add chopped tomatoes and salt, close the kadai with lid to cook in medium fire till the tomatoes get mash.
5.Then add all the powders and broad beans, close the kadai with lid to cook till the raw smell of masala powders goes off.
6.After 10 mts add the cooked double beans to the kadai, leave it for 10 mts to stick with masalas.
7.Lastly add the coconut paste and turn off the fire stir it well sprinkle the coriander leaves and curry leaves on top. Close the kadai with the lid for 10 mts.
8.My In-laws are enjoyed this double beans curry with Rice,Sambar and dried fish gravy.

Note:

In this double beans curry there is no ginger n garlic paste and no spices. After adding coconut paste don't allow the curry to boil immediately switch off the fire and close the kadai with lid.

Fried Meat Balls ( மட்டன் கோலா உருண்டை )

2010-03-11T10:02:00.001+02:00

Before marriage, My mom use to make Kola urundai often on sundays with Chicken Biriyani, Mutton kola urundai, chicken gravy. This recipe is our family favourite, My mom starts to cooking on sundays from the morning itself for lunch. While cooking kola urundai , my mom call me to check the salt. After tasted one urundai i can't wait to taste the another one, like that i start to go up and down to taste. After marriage we came here and i dont know how to cook the kola urundai first.Then, i tried to cook after asking my mom. It came our right only after two times of flop in trying the recipe. My hubby likes the kola balls with rice and rasam, he don't like to eat too spicy foods. So, i use to reduce the spice amount in adding to the kola urundai. Now i cook kola urundai atleast once in a month on sundays or for our weekdays dinner.Here is the recipe for you.

Ingredients:

1.Minced lamb - 500 gms

2.Chopped onions - 1 big

3.Chopped coriander leaves - few

4.Chopped curry leaves - few

5.Salt - to taste

6.Oil for deep frying

7.Turmeric powder - 1 tsp

8.Minced garlic - 5 pods

Grind to powder :

1.Red chillies - 6 no's ( it depends upon the hot)

2.Fennel seeds - 1 tsp

3.Cloves - 3

4.Cinnamon stick - 1"

5.Roasted chana dhal - 5 tbsp

6.poppy seeds - 2 tsp

Preparation:

1.Grind to fine powder the ingredients and keep it aside.

2. Clean the minced lamb and blend it roughly in the small jar with half of the chopped onions and garlic pods.

3.Now mix all the ingredients in the bowl except oil for deep frying.

4.Heat oil in the kadai, meanwhile make 2 small balls first to check the seasonings.

5.Deep fry the kheema balls in medium fire, it will takes time to cook inside. After started to change golden brown take out from the hot oil.

6.Now check the taste and add according to your preferences. If it starts to spread in the oil means add little bit of roasted chana dhal powder to the mixture and make it stiff.

7.Deep fry the other kheema balls like the same.

8.Leave the kola urundai in the kitchen towel.

9.Now the delicious kola urundai is ready to serve. I like this kola urundai with rice and rasam.

Note :

1.Kola urundai mixture should be stiff, don't grind the onions to paste it will start to leave water. Just grind the onions roughly.

2.Put the fire in medium, becoz if it is too hot the balls turn to brown immediately without cooking inside.

Dil Pasand Dinner Roll

2010-03-11T08:48:00.003+02:00

Nothing taste delicious like sweets, i remember of my schooling days used to eat often the coconut buns from the bakery. It's delicious and i like that yummy buns and stuffed with loads of grated coconut,sugar and tutti frutti. Atleast i eat 2 buns at the same time, its been long time i tasted the coconut buns. A few days before i came across the Dil Pasand in Sushma's blog immediately it reminded me my favourite coconut buns.Thanks Sushma for reminding me about it. I can't wait to try that one, but last week i didn't find coconut in my veggie shop. This week i found the coconut and bought only to try the coconut buns. But, it will be simple changes from Sushma's Dil Pasand i changed 2 things one is with dinner roll and other one is i used brown sugar. I am passing my favourite Coconut stuffed Sweet Dinner Roll to Sweet Sushma. I hope u like my version of Dil Pasand.

Here the preparation for Dil Pasand Dinner Roll:

Ingredients:

1.Active Yeast - 1 package

2.Cake flour and Wheat flour - 3 cups ( 1.5 : 1.5)

3.Warm milk - 1 cup

4.Sugar - 1/2 cup ( i used brown sugar)

5.Salt - 1 tsp

6.Butter - 1 tbsp

7.Canola or vegetable oil - 4 tbsp

For Stuffing:

1.Grated fresh Coconut - 1 cup

2.Sugar - 1/2 cup ( i used brown sugar)

3.Tutti Frutti - 4 tbsp

4.Crushed nuts ( pecan nuts,walnuts,almonds) - 3 tbsp( optional)

5.Powdered Cardamom pods - 2 tsp

Preparation for Stuffing:

1. Heat Sugar ,crushed cardamom pods with little bit of water.

2.Try to stir it well and add the grated coconut, tutti frutti and roughly crushed nuts.

3.Stir it well in the medium flame and take out the pot from the fire after you get thick stuffing.Leave it to cool.

Preparation:

1.Dissolve the yeast in the warm milk with 1 tbsp of sugar. Keep it aside in a warm place till it rise for 10 mts. 2.Meanwhile in another deep bowl sift the flour with remaining sugar,salt , butter and oil. Rub the flour with butter and oil till it turns crumbs.

3.After yeast turns foamy add it to the flour bowl. Mix it well if it is sticky rub the hands with flour and try to blend together nicely.( running out of milk means add little bit of warm water)

4.Make into soft dough and transfer into floured surface try to knead it well again. Transfer this soft to greased bowl and apply oil on top of the dough.

5.Cover the bowl with wrapping sheet and let it rise to doubled for 45 mts.

6.Knead the dough again in the floured surface and cover it in greased bowl to rise for about 1 hr.

7.Punch down the dough again after 1 hr or doubled the size and divide into small balls. Take one ball of dough try to flat with your fingers and stuff the sweet coconut in the center. In the same way do it for other dough balls.

8.Now place the coconut stuffed dinner rolls in the greased baking sheet. Cover the sheet and leave it to rise for 25 mts in warm place.

9.Bake the rolls in 350 deg for 20 mts or till light golden brown on top.

10.After Baking transfer the rolls to wire rack to cool.

11.Yummy Dil Pasand Dinner roll tasted delicious. We enjoyed the Dil Pasand Dinner rolls on tuesdays dinner.

Note :

For the dinner rolls stuffing with sweet coconut tasted yummy. I should try the rolls with different stuffings like potato, chicken , I am sure it will taste great.