Green Salad with Orange and Chicken n Corn Soup

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.

Mushroom and Cheese Pancake and my Awards from Blogger Frenz

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. 

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

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.

Schezwan Fried Rice

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.

Veggie Spring Roll and Manchow Soup

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.

Malaysian Telur Bungkus (Egg Package)

Ingredients:

For Omlete:
1.Beaten eggs - 2 no's
2.Salt - to taste

For Gravy:

1.Minced Chicken - 100 gms ( You can also use Stir fry chicken pieces)
2.Finely chopped Mixed veggies - 1/2 cup ( mushroom,Bell Pepper,carrot)
3.Soy sauce - 1 tbsp
4.Crushed Garlic - 1 tsp (optional)
5.Crushed red pepper flakes - 1 tsp
6.Sliced Onions - 1/2
7.Tomato Sauce - 3tbsp
8.Chilli sauce - 1 tbsp
9.Salt - to taste

Preparation:

1.Heat oil in the pan, fry the onions till translucent and add the chicken pieces stir fry with mixed veggies.
3.After 5 mts add the crushed garlic,chilli flakes and all the sauces with salt.
4.Cook it in medium fire and close the lid to cook for 10 minutes.
5.The consistency should be like tomato sauce texture.Then only we can wrap the stuff inside the omlete or else it will comes outside the wrappings.
6.If you want to give a try without sauces, it will  also tastes nice like Soy chicken fry.
7.Make an omlete like in usual way and stuff 3 tbsp of  chicken gravy inside.
8.Try to fold it gently on all side like our handky.
9.Now the juicy and yummy telur bungkus is ready to serve.

Note:

Stuff  little amount of chicken  in the omlete, then only you can fold it easily.

Oyster Mushroom Kuruma

Ingredients:

1.Sliced Oyster Mushroom - 1 punnet or 1 packet.
2.Sliced Onion - 1 big
3.Chopped Tomatoes - 2 no's
4.Sliced Green Chilllies - 1
5.Ginger Garlic paste - 3 tsp
6.Curry leaves - few
7.Red chilli powder - 2 tsp
8.Coriander powder - 3 tsp
9.Garam Masala - 1 tsp
10.Curry masala powder - 2 tsp
11.Turmeric powder - 2 tsp
12.Salt - to taste

Grind to paste:

Grated coconut - 1/2 cup with 2tsp fennel seeds

For Seasoning:

1.Canola Oil - 2 tbsp
2.Whole Spices - ( cloves - 3, cinnamon - 1",cardamom - 3 pods)

Preparation:

1.Grind to paste the coconut and fennel seeds.
2.Heat oil in a cooker and season the items under for seasoning.
3.Add Currry leaves,green chillies and onions. Saute it well till the onion turns translucent and then add the gingergarlic paste.
4.Fry till the ginger n garlic paste turns golden brown and then add the chopped tomatoes and salt.
5.Close the cooker with the lid for 5 minutes in slow fire, till the tomatoes cooked to mash.
6.Now its time to add all the powders with cooked tomatoes.Leave it to cook till the raw smell of the powders goes off.
7.Add the Oyster mushroom into the gravy and turn it gently for 2 minutes and close the lid to cook for 10 minutes in medium fire.( First add the stems of the mushrooms into the gravy while powders are cooking, becoz it will takes time to cook than the leaves).
8.Atlast add the coconut paste and leave it to cook in medium fire for 10 minutes.
9.Serve hot the Oyster Mushroom kuruma with rice, chapathi or with poori. We tried this kuruma with Plain Rice.

Veggie egg Noodles

Ingredients:

1.Cooked Egg Noodles - 2 1/2 cups

2.Sliced onions - 1

3.Sliced Mixed Veggies -1 cup (Beans,Carrot,Bell Peppers,Cabbage,Mushroom)

4.Eggs - 2

5.Soy Sauce or Worcestershire Sauce - 2 tbsp

6.Canola Oil - for tossing

7.Salt - for seasoning

8.Crushed lemon pepper for seasoning.

Method:

1.Heat oil in the pan , now fry the cooked egg noodles till light crispy and set it aside.

2.In the same pan heat oil , fry the onions till translucent and then add the sliced veggies.

3.Fry the veggies till half done and now add the any one sauce( My hubby used worcestershire sauce) , salt and pepper.

4.Then again fry for 3/4 th to cook.

5.It should not cook fully.

6.Now add the eggs to fry, scramble it.

7.Lastly add the fried egg noodles to the veggies.

8.Fry for 10 minutes till the cooked veggies and seasonings stick to noodles.

9.Then serve hot the Veggie Egg Noodles with the soup.

Note:

My hubby used round egg noodles can also cook with flat one. You can also add the chilli sauce or green chillies for extra hot. This recipe will be awesome for the nice dinner.

Mushroom Biriyani (காளான் பிரியாணி)

Ingredients:
1.Basmathi Rice - 2 cups
2.Button Mushroom - 1 packet
3.Onions - 1 big
4.Green chillies - 2 nos
5.Tomatoes - 2 nos
6.Ginger n Garlic Paste - 1 tbsp
7.Mint leaves - 2 tbsp
8.Garam Masala - 1 tsp
9.Chilly Powder - 1 tbsp
10.Coriander powder - 1/2 tbsp
11.Turmeric powder - 1 1/2 tsp
12.Coriander leaves - 2 tbsp
13.Salt - for taste

For Seasoning :
1.Oil - 4 tbsp
2.cinnamon sticks - 2 nos
3.cloves - 3 nos
4.cardamom - 2 nos
5.Bay leaf - 2

Method :
1.Heat the oil in the pan and seasoned the items under the seasoning.
2.Add the Sliced Onions and saute it for a while.
3.Add the ginger n garlic paste,green chillies,mint leaves and coriander leaves, saute it well.
4.Add the mushrooms and fry it well till the water comes out from the mushrooms.
5.Add the tomatoes and fry it well,till the raw smells goes out.
6.Add the chilly powder,Turmeric powder,coriander powder,Garam masala powder,salt.
7.Add the washed rice with the cooking mixture and fry for a while.
8.Add 3 cups of hot water into the mixture, stir it well.
9.Cook it for 2 whistles.
10.Serve the Mushroom biriyani with curd raita or with chicken gravy.