Masala Vadai and Rice n Dal Payasam

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

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

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.