Welcome to Sreeja's Kitchen...

Chinese Veg Stir Fry

2012-10-10T03:50:00.001-07:00

After few continuous non-veg recipe my school buddy DEEPIKA asked me to post some veg recipe... so this is dedicated to her...Its a Veg Stir fried in a chinese style you all are gonna love it... its very simple and quick.You just need few ingredients for this recipe add any vegetables you like for example broccoli, mushroom, cauliflower florets, cabbage diced, tofu/paneer etc., It goes well with all Indian Bread, fried rice, noodles or just simple steamed rice.

Ingredients:

Baby corn -- 1 cup
Carrots cut into strips-- 1 cup
Capsicum diced-- 1 cup
Green Peas -- 1 cup
Onions diced -- 1 cup/approx 1 onion
Green chillies slit -- 2
Green chilli sauce -- 1tsp
Ginger Garlic crushed -- 1 tbsp
Chilli Powder/paprika/chilli flakes -- 1/2 tsp
Corn Flour dissolved in water -- 2 tsp of corn flour dissolved in 1/2 cup water
Coriander leaves to garnish.
Refined oil -- 2 tsp
Salt to taste.

Method:

Heat oil in a deep wok/kadai.
When the oil is really hot add the crushed ginger garlic into the kadai and saute for just few seconds.
The flame should be really high so as to get the perfect chinese taste. Quickly add the cut veggies mentioned from ingredient no 1 to ingredient no 6.
Stir fry them nicely for about a minute.
Add the chilli powder/paprika/chilli flakes whatever available at home plus the green chilli sauce to the stir fry veggies and toss well
While tossing you can just tilt your pan without spilling the veggies out of the pan and let the high flame from your stove get into the veggies just for some time.
Avoid it if you are not confident to do so. Add the corn starch into the stir fried veggies sprinkle some salt and toss well till the starch coats over the veggies well.
Garnish with the coriander leaves and serve hot.

Vegg & Chicken Hakka Noodles

2012-10-08T03:46:00.002-07:00

This recipe wont take much time if all your ingredients are ready... I have used a lot of veggies to make it more healthy and fulfilling. All the children are going to love it! Avoid using ajinomoto or MSG in your dish.

Ingredients:

Hakka Noodles -- 2 pack
Green Onion sliced -- 3-4
Green Chilli slit -- 3-4
Crushed Ginger and Garlic -- 2 tbsp
Carrots -- 2 long sliced
Cabbage -- 1 cup sliced long
Beans -- 1 cup sliced
Capsicum -- sliced 1 cup
Spring Onions chopped finely -- 1 cup
Boneless Chicken marinated with salt and pepper -- 1 cup
Eggs -- 3
Dark Soy Sauce -- 1-2tsp
Pepper crushed
Refined Oil to toss
Salt to taste

Method:

Beat the eggs slightly with salt and pepper and scramble them well before.
Boil water in a deep sauce pan, add salt and few drops of refined oil to it. Now add the hakka noodles to the boiling water and let the noodles cook for about 4-5 min.
Now when its correctly cooked drain the water and sprinkle some more oils so that the cooked noodles doesn't stick with one other.
In a deep heavy wok heat oil in high flame add the crushed ginger and garlic to it and stir, now add the onions, chillies and saute just for few seconds, quickly add the marinated chicken and fry for sometime and then comes the rest of the veggies except the spring onions stir fry nicely. Add the soy sauce and mix well remember the flame is high and your hand should move quite fast.
Now add the noodles and mix well with two stapula that will help you from spilling out the food stuffs around the burner. Check for the salt and add if required.
Finally add the scrambled egg and sprinkle some black pepper for taste.
Serve it hot in a bowl.

Medu Vada and Coconut Chutney

2012-10-02T03:55:00.001-07:00

Wow... who wont crave for this delicious crispy mouth watering medu vada with juicy coconut chutney. Incredible we decided to make this for my sisters b'day as its one of her favourite dish... she would dig into it at any time... well! i too will do so... you just need to be a little careful while handling the batter and slipping it to the hot hot oil. So here is the recipe you have been waiting for... next time no need to go to the restaurant for vada chutney...

Ingredients for Medu Vada:

Urad dal -- 4 cup soaked for atleast 3 hours and then grinded into fine thick paste . Add water little by little.
Rice flour -- 2tbsp
Red Onions/ Shallots -- finely chopped 1 cup
Green Chilli -- finely chopped 1/2 cup
Giner finely chopped -- 2 tsp
Curry leaves finely chopped 1/2 cup
Pepper corns -- 10-12
Salt to taste
Oil to deep fry

Method:

Combine all the ingredients except the oil and mix them thoroughly.
Heat sufficient oil in a deep kadai. Now grease your hand with a little water and then take little batter in your palm with the same hand thumb make a hole in the centre and slowly carefully push the batter into the hot oil.
Again repeat the procedure. Your hand should be moist enough so that the batter smoothly slips into the hot oil.
The temperature of the oil should be medium and constant and should not be high as you are more likely to burn the dish... the result will be burnt and uncooked wadas. Be patient and fry the wadas nicely on both sides.
Serve hot with coconut chutney.

Ingredients for coconut chutney:

Freshly Grated Coconut -- 1 cup
Chutney Dal -- 1/2 cup
Green Chilli -- 2-3 as per your spice taste.
Curry Leaves -- 1 twig
Salt to taste
Water as per required.

Method:

Put all the ingredients and grind into fine chutney paste by gradually adding some water to it.

If you like you can add tempering with mustard seeds, urad dal, whole red chillies and curry leaves to your chutney but I prefer plain one specially for wadas.

Unnakaya

2012-09-25T02:16:00.001-07:00

Unnakaya is one of the oldest traditional malabar snacks. Malabar is famous for its wide varieties of rich tasty delicacies. This recipe is made of plantains that are just ripe. They are usually prepared during the ramadan fast.

Ingredients:

Plantains Banana -- 3-4 steamed well.
Rice flour -- as much required to knead the dough
Coconut scraped -- 1 cup
Egg -- 1
Broken Cashew Nuts -- 1/2 cup
Raisins -- 1/2 cup
Cardamom seed -- 2-3
Sugar -- 2tsp
Clarified Butter/Ghee -- 1tbsp.
Oil to fry.

Method:

Heat some oil in the kadai and scramble the egg nicely and then keep aside.
Next in the same kadai heat some ghee add the coconut, cashews, raisins, sugar and crushed cardamom seed and fry till it becomes golden brown. Mix in the scrambled egg into the coconut mixture and keep aside.
Mean time you can make the dough out of the plantains. Just mash nicely the steamed plantain bananas and make a nice dough if your dough is sticky and watery you can add the rice flour to make them tight and smooth.
Now take small portion of the dough and press it slightly with ghee greased hands. Put a spoon full of stuffing coconut mixture into it and roll it into oval shape.
Do the same with rest of the dough and deep fry them in any refined oil.
It would be better if you serve it after its cool as it will become more firm.

Naadan Chicken Curry

2012-09-18T07:59:00.003-07:00

A very tradition keralite spicy chicken curry is here just for you. Roasted coconut is ground with lots of different spices and mixed with chicken. Shallots are usually used to enhance the flavour of the curry. You only need freshly steamed rice with this special Varathu Aracha Chicken Curry.

Ingredients:

Chicken -- 1/2 kg
Onion -- 2 large sliced
Tomatoes -- 1 large sliced
Coconut scraped -- 1/2 cup
Green Chilli sliced -- 3
Red Chilli Powder -- 1tsp
Roasted and Grounded Coriander seeds -- 2 tbsp
Aniseed -- 1 tsp
Turmeric -- 1/2 tsp
Ginger and Garlic crushed -- 2tsp
Curry leaves
Coriander Leaves to garnish
Coconut oil -- 2tbsp
Salt to taste

Method :

Heat oil in a heavy bottom kadai add the onions and green chillies and fry well till golden brown.
By the time roast the coconut nicely till golden brown and add the coriander powder and aniseed and switch off the flame and make it a fine paste.
Now add the crushed ginger and garlic into the onions and saute well till the raw smell goes away.
Now add the sliced tomatoes and mix well add the turmeric powder and chilli powder and saute well till the oil separates. Add salt according to taste.
Add the chicken and saute well just for 2 or 3 minutes. Now add the grounded masala and cook in medium flame after putting the lid you can add water if required. Its your choice to keep the consistency of the gravy.
After the chicken is cooked well garnish with coriander leaves and curry leaves and serve hot.

Shahi Chicken

2012-08-30T07:23:00.003-07:00

From long time I was thinking to prepare this dish but then thinking about the rich calories in them I use to withdraw but now my sister is back home after her studies and my husband too is in his leave so this is this is the right moment... and here it is SHAHI CHICKEN wow a wonderful royal chicken and all time favorite of the Nizams...

Ingredients:

Chicken -- 500gms
Onions -- 2 sliced
Ginger Garlic Paste -- 2 tsp
Green Chillies chopped -- 2
Blanched and blended Tomatoes -- 2
Cashewnuts -- 1 handfull
Khuskhus -- 1tsp
Turmeric powder -- 1tsp
Chilli Powder -- 1tsp
Coriander Powder -- 1tsp
Fried Onion paste -- 1tbsp
Coriander leaves to garnish
Salt to taste
Oil
Butter or Clarified Butter.

Method:

Heat oil in kadai add finely chopped onions and saute well then add the ginger garlic paste and saute till oil separates.
Mean while make a paste of cashews and khuskhus.
Now add the tomatoes and let it cook till soft. Add turmeric, chilli powder, coriander and nicely saute them till the raw taste of masala is gone.
Now add the chicken and mix well, let all the masala coat the chicken well.
Now some water if required and cook till chicken is well done, add the fried onion paste and then the cashew khus khus paste.
Now mix well in high flame and to finish it off add the ghee or butter and garnish with coriander leaves and chopped green chillies.
Serve hot with green peas pulav.

Prawns with Potato and Bell Peppers

2012-08-21T23:26:00.003-07:00

This is a North Indian dish... I have added bell peppers to give it a twist... This curry is great with chapatis or Paal Appams... Do try it I'm sure you will lick your fingers. Spicy and tangy has dashing taste of the bell peppers try it!

Ingredients:

Prawns -- 500 gms
Potatoes -- 2 large
Capsicum/Bell Peppers -- 1
Onion Chopped -- 1 cup
Ginger garlic paste -- 1 tsp
Tomatoes -- 1 large
Green Chillies -- 2 slit
Chilli Powder -- 1 tsp
Coriander Powder -- 1 tsp
Turmeric Powder -- 1/2 tsp
Garam Masala Powder -- 1/2 tsp
Oil
Salt to taste
Coriander Leaves to garnish

Method:

Heat oil in the wok add chopped onions and saute till translucent.
Now add the ginger garlic paste and saute well.
Add tomatoes, tumeric, chilli powder and coriander powder and saute well till the oil separates.
Now add the potatoes and cook till they are soft. Add the Prawns and cook for about 10-12 min.
Now add the cubes of bell peppers and stir nicely in high flame do not over cook the bell peppers.
Now add the garam masala powder and garnish with chopped coriander. Serve hot with chapatis and phulkas.

Jackfruit Cheeda

2012-08-02T02:07:00.003-07:00

A traditional recipe from Southern India, crunchy from outside soft inside, perfect during festive season. This cheeda is made of jackfruit.

Ingredients:

Jack Fruit -- 1kg
Jaggery -- 250 gms
Ghee -- 2 tbsp
Fine Rice Powder -- 2 cups.
Jeera -- 1tsp
Dry Ginger Powder -- 1tsp
Cardamom seed powder -- 1 tsp
Powdered Sugar -- as per required
Oil to fry

Method :

Chop the jack fruit into medium pieces after removing its seeds and skin.
In a deep heavy bottom kadai cook the jack fruit without adding water to it.
Now grind the jack fruit after it cools down.
Heat some ghee in a deep heavy bottom kadai and add the grinded jack fruit in it.
Nicely saute the fruit paste, continuously else it will burn. Add the crushed jaggery to it and nicely saute the paste till it leaves the sides of the pan.
Do not make it too dry.
You can store this for many months in a dry air tight container after the jack fruit jam (you can call so...) cools down and refrigerate it.
In a bowl take about 2 tablespoon of prepared jack fruit jam and then add about 2 cups of fine rice flour(add more rice flour if your dough is sticky), jeera, dry ginger powder, cardamom powder, powdered sugar to it and make a dough.
You can add sugar according to your requirement.
Make small balls out of this dough and deep fry it in any refined or coconut oil.

I used sugar granules while making dough instead of powdered sugar as it tastes good and crispy when you bite the crunchy sugar in it.

Stir Fried Elephant Yam Leaves.

2012-07-31T04:16:00.002-07:00

Yam / Elephant Foot Yam is a vegetable found everywhere in Asia. You can prepare different kind of dishes out of the yam, but here I have used the leaves and stems of this plant. No need to say that its healthy, good for diabetic patients, good source of omega 3 and vitamin B6, good for people suffering from hyper tension so try to get the plant and prepare this recipe. Both plant and the root i.e the vegetable itself is good in all the above mentioned heath factors.

Ingredients:

Elephant Foot Yam leaves and stems chopped -- 2 cups.
Onions chopped -- 1 cup
Green Chilli chopped -- 2
Garlic crushed -- 2 cloves
Grated coconut -- 1/2 cup
Tumeric Powder -- 1/2 tsp
Mustard Seed -- 1tsp
Salt to taste
Coconut Oil -- 1 tbsp.

Method:

Nicely clean and chop the stems and leaves of the elephant foot yam.
Now in a kadai heat some coconut oil you can use olive or any refined oil you like and after its heated crackle the mustard seeds.
Add the onions, green chillies and saute well.
Add some salt and tumeric powder so that the onions will cook fast.
Now add the crushed garlic and the chopped leaves and stems in to the kadai and cook with the lid for sometime.
Nicely stir fry the leaves and stems, and add the grated coconut. Switch off the stove and serve hot with steamed rice and chapatis.

This recipe is simply superb... it tastes so lovely that any kid will also like it.

Here's the snap of the elephant yam and the plant.

Poha (Rice Flakes Upma)

2012-07-31T03:27:00.000-07:00

Hey! its poha! speciality and all time favourite breakfast of maharashtrians and gujus. Now its there in my blog 'coz many South Indians are unfamiliar with this dish they do make poha upma but a little different. So lets share this version.

Ingredients:

Soaked Poha / Rice Flakes -- 2 cups
Onion -- 2 sliced
Green Chilli -- 3-4 slit
Tumeric Powder -- 1tsp
Curry Leaves -- few twigs
Mustard Seeds -- 1 tsp
Jeera / Cumin seeds -- 1 tsp
Peanuts -- a handfull
Dry Whole Red Chilli -- 2-3
Grated Coconut (optional) -- 1/2 cup
Lemon Juice -- 2 tsp
Sugar -- a pinch to balance the taste
Corainder Leaves -- few twigs
Salt to taste.

Method:

Soak and drain the rice flakes in advance. Be careful not to soak in water for more time or it will form lumps. Drain the poha quickly and keep aside.
In a kadai heat oil crackle mustard seeds, cumin seeds, Peanuts and dry red chillies. Now add the curry leaves, sliced onions, slit green chilli and saute for couple of minutes.
Add some salt and tumeric powder at this moment and mix well.
Now add the Poha and mix well. After its nicely mixed add the lemon juice, sugar and garnish with corainder leaves and grated coconut.
Serve hot with tea.

Lapsi Sheera

2012-07-28T02:55:00.000-07:00

If you feel like having something sweet but at the same time healthy then this would be perfect for you... you can use sugar free as sweetening substitute... You can reduce the ghee content in it... thus making it more healthy... This dish is so fulfilling that you can have it for your breakfast also...

Ingredients:

Lapsi / Broken Wheat / Dalia -- 1 cup
Jaggery -- 3/4 cup
Cardamom Powder -- 1/2 tsp
Ghee / Clarified Butter -- 3 tbsp
Cashews and Kishmish/Sultana/Dried grapes to garnish.
Water -- 2 cups.

Method:

Soak the broken wheat or lapsi after washing it in water for about half hour.
Drain water from lapsi. Heat some ghee in kadai. Add the soaked lapsi in it and saute well for about 3-4 min.
Now add water and crushed jaggery to it and simmer the gas. Stir continuously till the jaggery dissolves.
Now put the lid and let the lapsi cook for sometime. After all the water is absorbed stir it continuously.
At this moment add the cardamom powder rest of the ghee and some crushed nuts and kishmish to it.
Swith off the stove serve it hot with garnished cashews and sultanas.

Guide: Broken Wheat / Lapsi / Dalia

Punjabi Dal

2012-07-26T09:15:00.003-07:00

This dal I had learned from my mother... Side dish is not needed with this dal... a bit heavy on the side... but is just superb! Jeera rice or just plain steamed rice with papad, crushed onion and achar!!! is all that you need....

Ingredients:

Maa ki dal / whole black urad dal -- 1 and 1/2cup
Rajma / Kidney Beans -- 1/2 cup
Curd -- 1/2 cup
Onions -- 2
Tomatoes -- 2 small
Crushed Ginger Garlic -- 2 tsp
Green Chilli -- 2 slit
Turmeric powder -- 1 tsp.
Chilli Powder -- 2 tsp
Coriander Powder -- 1 tsp
Punjabi Garam masala -- 1/2 tsp
Cloves -- 2-3 corns
Cinnamon -- 2 inch long stick
Cumin seed -- 1 tsp
Crushed pepper corns -- 1/2 tsp
Cardamom seed -- 1
Coriander leaves -- few twigs
Salt to taste
Oil/ Ghee -- 2 tbsp

Method :

Soak both the pulses overnight i.e, at least for 8 hours.
In a pressure cooker cook together both the pulses along with a turmeric powder, chilli powder, coriander powder (add half teaspoon of all the three masala powder), cloves, cardamom seed, cinnamon, 1 green chilli slit and salt.
After 4-5 whistle off the stove let it cool naturally.
In a kadai heat some oil now add cumin seed and let it crackle. Now add chopped onions, left one slit green chilli and saute well. After it becomes soft add the crushed ginger and garlic to it and fry well. Now add the chopped tomatoes to the onion mix. When the oil separates add the rest of the masala powder, turmeric, chilli powder, coriander and saute well.
Now when the masala is nicely done add the dal, curd and nicely mix it. Add salt according to taste. Add the punjabi garam masala to it and you can add water to make correct gravy. At last before serving add the coriander leaves, crushed pepper and butter or ghee to enhance the taste.
Serve it hot with steam rice.

Chicken Pulao

2012-07-25T05:59:00.001-07:00

Chicken Pulao

This is one of the simplest recipe you can make. My son is so mischievous that I don't get enough time to remain in kitchen and think what to make. Whatever comes in my eyes just pick up that and make something that's healthy and tasty that's it! This recipe I made it so quickly that my dad was speechless and he enjoyed it thoroughly!

Ingredients:

Chicken - 500 gms.
Basmati Rice - 1 glass.
Water - 1 1/2 glass(measure with same glass of rice)
Onions - 3 nos.
Tomatoes - 2 nos.
Green Chilli - 2-3 nos.
Curd - 1/2 cup
Red Chilli Powder - 1 tsp.
Turmeric Powder - 1 tsp.
Coriander Powder - 1 tsp.
Coriander and mint leaves chopped - 1 cup
Garam Masala Powder - 1/2 tsp
Pepper Corns - 1/2 tsp
Cloves - 2
Cinnamon - 2 inch stick.
Cardamom seeds - 2 nos
Salt to taste
Ghee - 1 tbsp.

Method:

First clean the basmati rice, drain and keep aside for half hour. Clean the Chicken and keep aside.
Next heat oil in the cooker and add oil to it.
Now when the oil is heated add the sliced onon and saute till golden brown.
Add the green chillies, tomatoes and saute well. Now add the spices, turmeric powder, chilli powder, coriander powder, pepper, cloves, cinnamon, cardamom seeds and mix well.
Now add chicken, mint and coriander leaves and curd to the onion mixture and fry well.
Sprinkle some water so that the masala doesn't burn.
Now close the cooker and cook for one whistle.
After one whistle switch off the gas and let it cool naturally.
After opening the cooker switch on the gas the chicken should have half cooked plus it will have a little gravy...now add the rice, garam masala powder and mix all together.Plus you can add the ghee at this time.
After a minute or two add the water about one and a half cup of water for one cup rice.
Add salt according to your taste and close the cooker.
Cook in medium flame. As soon as it starts to whistle switch off the gas and let it cool naturally.
Open the cooker and serve hot with raita, pepper papad and mango pickle.

Fish Roast

2012-07-14T02:40:00.002-07:00

We often make chicken roast in many ways but this time I tried fish roast... mind blowing... Its just superb! Now you won't believe if I say so why don't you try it once. I will give you a tip to make it so tasty that you will forget restaurant food... It goes well with Rotis, Aapams or Steamed rice or Pulav rice.

Ingredients:

Fish 1/2 kg
Onions 2 large
Tomatoes 1 large
Green Chilli 2 slit
Crushed ginger and garlic 1tsp
Turmeric powder 1 tsp
Red Chilli powder 1 1/2 tsp
Coriander powder 1tsp
Garam masala 1/2 tsp
Mustard seed 1/2 tsp
Curry Leaves few twigs.
Salt to taste
Oil

Method:

Clean and dry the fish pieces. First marinate the fish with 1/2 tsp of turmeric, 1/2 tsp of chilli powder and salt half and hour before.
Now shallow fry them both the side.
In a kadai heat sufficient amount of oil add mustard seeds and after it crackles add the sliced onions and saute well.
When the onions are sauted well add the crushed ginger and garlic and green chilli.
After a minute or two add the chopped tomatoes and fry well.
Now its time to add all the spices so add the rest of the spices from ingredient no 5 to 8.
You can also put some curry leaves at any stage of the recipe as it will release its flavour more.
Sprinkle some water into the masala so that all the spices is just combined nicely.
Place the fried fish into this masala nicely and fold in the masala into the fish.
Now comes the secret... mix your dish without breaking the fish and slightly tilt your pan or kadai towards the flame. Let the high flame come to your dish. Be careful not to drop your dish out and dont burn your hand. If you are familiar with cooking only then try it.
You can add a little oil to the tilted portion of the kadai at this procedure the flame catches your dish soon bring the kadai to normal position and stir fry. This method gives an excellent taste to the dish!
Tasty Fish Roast ready to serve!

Okra Masala

2012-07-12T02:58:00.001-07:00

This is my dad's recipe. He likes light masala gravy a lot so this is one of his creation.

I must say whatever he makes has a special magic in it... so I thought to share this recipe with you...

Ingredients:

Okra 500 gms
Onion 2
Tomatoes 2
Ginger 1 inch
Garlic 5-6 cloves
Coconut grated 1 cup
Red Chilli whole 5-6
Whole Coriander 2 tsp
Aniseed 1 tsp
Turmeric 1/2 tsp
Garam masala 1 tsp
Curry Leaves few twigs
Salt to taste
Oil

Method:

Clean and dry the okras and cut it into 1 inch long.
Fry the Okra slightly and keep aside.
Slice the onions and tomatoes.
Heat the pan add grated coconut and roast till golden brown, add the whole red chilli and whole coriander and again roast it till they start releasing aroma.
Now add the aniseed and turn off the stove.
Now blend together the coconut mixture and ginger, garlic together into fine paste.
Now in a deep kadai heat some oil and fry the sliced onions till translucent. Adding salt to it will make the onion cook fast.
After its done add the tomatoes and saute well.
Now add turmeric powder and also the masala paste to the onions and tomatoes.
Cook the nicely no need to cook till the oil separates as they are already roasted.
Now add the fried okras and mix altogether. You can add water accordingly to make it a gravy. Adjust the salt as per your taste.
Now garnish with curry leaves or coriander as you wish.
Serve it with rice or chapatis or dosas.

Kerala Fish Fry

2012-07-12T02:08:00.000-07:00

Kerala Fish Fry

Here comes the yummy kerala fish fry for all of you... I got the fresh water fish so thought to fry them...You can use any fish... Its yummy spicy and tasty... With all those super spices marinated to the fish... and shallow fired in coconut oil... wow... finger licking!!! No more description lets go the recipe...

Ingredients:

Fish 1/2 kg
Shallots a hand full
Garlic 2-3 cloves
Turmeric 1 tsp
Red Chilli Powder 1 tbsp
Aniseed (saunf) 1tsp
Mustard Seed 1/2 tsp
Lemon Juice 1 tsp
Salt to taste
Oil to shallow fry.

Method:

First clean and dry the fish nicely. You can use any fish for this recipe.
In a blender blend together shallots, garlic, turmeric, red chilli powder, aniseed, mustard seed, lemon juice, salt into a fine paste by adding little water.
Now marinate fish with the prepared masala. You can do this overnight and use the fish next day.
Now shallow fry the fish both the side nicely.
Serve it with Steamed Rice and enjoy.

Note:

Its your choice how spicy you like.
Shallots or madras onion is available in any South Indian store.

Simply Chicken

2012-07-06T03:35:00.002-07:00

I am always busy with my 7 month baby he doesn't like to be alone... and now he even follows me to the kitchen by crawling... day before yesterday I had chicken to prepare for dinner... I didn't had time to prepare it lavishly... so I just went into the kitchen and made this chicken curry in hurry burry but trust me it didn't spoiled my curry at all haaa!!! haa!!! haa!!! so you can try it without any fear and enjoy this monsoon...

Ingredients:

Chicken 500 gms.
Onions 2 medium
Green Chilli 2-3
Tomatoes 1
Ginger 1 inch piece
Garlic 4-5 cloves
Pepper corns 5-6
Curd 1-2 tbsp.
Turmeric 1/2 tsp
Red Chilli Powder 1/2 tsp
Coriander Powder 1 1/2 tsp
Garam Masala 1 tsp
Curry leaves
Coconut oil 2-3 tbsp
Salt to taste.

Method:

Marinate the Chicken with curd, turmeric, red chilli powder, coriander powder, garam masala powder and salt for about half an hour.
Slice the Onions and Tomatoes.
Slit the green chillies
Crush together ginger, garlic and pepper corns.
Now mix in the sliced onions, tomatoes, green chillies, curry leaves with the marinated chicken.
Heat the kadai, put in the marinated chicken and cook in low heat for about 30-40 min.
After 10-15 min add the crushed ginger, garlic and pepper to the curry.
The curry might have some gravy anyway its your choice to keep it dry or gravy.
Sprinkle some coconut oil at last and garnish with curry leaves.
Serve hot with chapati or steamed rice.

Veggie & Eggie

2012-07-06T01:31:00.000-07:00

Don't you like to have something special for your breakfast on Sunday after all that hectic weekdays... here's something special... an egg omelette that has vegetable in it perfect for your naughty kids that hate to have veggies... Haaaah! a hot cup of coffee goes well with this...

Ingredients:

Eggs 2
Onion 1
Green Chilli 1-2
Grated Carrot 1/2 cup
Grated Cabbage 1/2 cup
Grated Coconut 1 tsp
Coriander leaves few strings
Kasuri methi about 2 pinch
Crushed Pepper a pinch
Oil 1 tbsp
Salt to taste.

Method:

Beat the eggs with salt and pepper.
In a fry pan add little oil and when it heats add onion, green chilli, carrots, cabbage and coconut and stir fry them nicley.
Now add coriander leaves and kasuri methi and stir fry again.
Now spread the mixture in the pan in a circle.
Pour the nicely beaten eggs to this mixture and prepare the omelette as usual.
Serve it hot with toasted bread and coffee.

Simple Orange Chicken

2012-07-01T06:06:00.002-07:00

We were fed up of the usual masala chicken... with all those spices... so my mom once made this simple chicken with less masala but yet spicy and yummy... I named it orange chicken as it looked so... I will ask you to try it at least once as I'm sure you will like it 100%... less ingredient incredible taste... this dish is our masterpiece... Will like to hear your feedback after you taste this recipe... I have used coconut oil for this recipe you can use vegetable oil of your choice...

Ingredients:

Chicken 1/2 kg
Red Onion (medium) 1
Tomatoes 1
Green Chilli 1-2
Ginger juliennes 2 tsp
Coconut oil 2-3 tbsp
Salt to taste
Curry Leaves to garnish.

Ingredients to be blended:

shallots (Madras Onion) 4-5 nos.
Red Chilli Powder 1-2 tsp.
Turmeric Powder 1/2 tsp.

Method:

Clean and dry the chicken. Slice the onion finely, Slit the green chillies into two.
Grind the shallots, Red Chilli powder and the turmeric powder finely.

Marinate the Chicken with the ground masala for some time.
Now place the kadai in the gas stove. When its oil then add about 2 tbsp of oil followed by sliced onions and slit green chillies and curry leaves. Saute well till the onions are nicely done.Now add the ginger juliennes and saute you can add a pinch of salt at this time so that the onions cook fast.
Now add the tomatoes, and saute again.
Next add the marinated chicken and nicely mix everything together.
Cover the kadai with the lid add 2-3 tbsp of water if required and cook for 15- 20 min.
Later add some more curry leaves and roast the chicken well.
Switch Off the stove and sprinkle some raw coconut oil to the chicken.
Serve hot with chapatis or rice.. It goes well with Lemon rice or coconut rice.

Stuffed Eggplants.

2012-06-30T22:00:00.003-07:00

I know Bhara Baingan is common among most of them but may be you must have forgotten about this recipe from long time so if you happen to visit my blog you will remember about it and prepare it for dinner! This recipe is made in many ways across our country. My mom usually makes this for dinner with chapati so I made it today... I love it! even one peice is enough... My mom uses roasted coriander and chilli powder for most of our South Indian cuisine.. I swear it has a peculiar aroma... and makes your dish simply superb... not too much just a teaspoon of that roasted spice will make your dish queen...

Ingredients:

Small Egg Plants 5-6 nos
Coconut grated 1 cup
Roasted Peanuts 1/2 cup or 2-3 tsp
Coriander powder 1 tsp
Chilli powder 1 tsp as per your spice taste
Turmeric powder 1/2 tsp
Fennel seeds 1/2 tsp
Coriander leaves few twing
Vegetable Oil 2-3 tbsp
Salt to taste

Method:

Clean and dry the small egg plants (baingan/brinjal) and make two cuts across it to wide open the egg plants do not make pieces of them.
Now make the filling of the ingredients mentioned from No 2 to No 7 and just crush them in the blender do not make them paste.
Fill the egg plants with the prepared filling and then in a kadai or in fry pan place the egg plant nicely.
Now sprinkle an hand full of water and cover it and cook for about 10-15 min.
Now after the egg plants are soft and cooked add 2-3 tbsp of oil to it and simmer it for some time.
You can garnish with coriander leaves and serve hot with soft chapatis or phulkas.

Note: Egg plants can change their colour after they are chopped so to avoid this soak them in salt water and then when you are using it discard the water.

Guide: Fennel Seed

Blessing for New Beginning...

2012-06-29T04:29:00.000-07:00

Its truly a new beginning for my family as we have a new member in our house cute little prince... my son Akshaj... Wooh! after a long struggle my mom says "he is our unni kannan"... Yes! absolutely he is our Lord Krishna an only boy in between so many gopis in our family...
So I dedicate this blog for my son... Hope your blessing is there always with me... My post will soon be published for all the beginners and experts in this wonderful field of cooking and tasting... your valuable comments and suggestion will help me to serve you better...

My cousins children on both sides are Parvathy and Mansi and my prince in middle...