indiancookingtime

Onion salad

2017-05-27T23:57:00.001-07:00

I used to prepare onion salads atleast once in a week especially whenever making biriyani.But never thought of posting it here.When one of my friends asked me about the salad recipes then only I realised that till now I did'nt post the same.

It is an easy to prepare dish but really refreshing one.In Kerala we used to prepare challas, it is some what similar to onion salad.But in challas we use vinegar instead of curd.

Ingredients :

Onion chopped : 1 /
Green chilly chopped : 2
Curd : 1/2 cup
Salt

Method:

Mix all the ingredients together in a bowl.
Tasty and healthy salad is ready to serve

Chicken dry roast Kerala style / Kozhi varattiyathu / Kozhi peralan

2017-05-27T23:47:00.004-07:00

Chicken dry roast..my favorite chicken recipe!!!!!!The name kozhi varattiyathu itself make me to drool...It is a typical kerala stylechicken dish loaded with coconut oil and curry leaves..My hubby loves to take veg pulao with chicken dry roast. and ghee rice with chicken special roast.I don't know the exact reason ☺.But Im sure it will go well with appam chapathi parotta or even with dosa :)

The taste secrete behind this roast is here we are not adding water to the chicken.And the taste of coconut oil and curry leaves blended with other spices will make this roast delicious.If you are on diet try to reduce oil or at least for one time loose your grip on oil bottle :P

Few days back for our guest I had prepared it and served with ghee rice . Challas and pickle also served with this and finally vanilla ice cream too.

To be frank I love to take chicken dry roast with white rice and hot rasam :)

Ingredients:

To marinate:

Chicken : 1/2 kg
Turmeric powder : 1/4 tspn
Chilly powder : 1 tspn
Lemon juice/vinegar : 1/2 tspn

For masala :

Fennel : 1/2 tspn
Onion : 2
Tomato : 1
Ginger : 1"piece
Garlic : 7
Coriander powder : 1 tblspn
Chilly powder : 2 tspn
Garam masala : 2 tspn
Turmeric powder : 1/4 tspn
Curry leaves ; 2spring
Coconut oil : 4 tblspn
Salt

Method :

Wash and clean the chicken pieces.
Marinate it with turmeric powder,chilly powder salt and lemon juice/vinegar.
Set aside for 15 minutes.
Meanwhile slice onion and tomato . Grind ginger and garlic together to make ginger garlic paste.

Heat a pan with oil.Add in 1/2 teaspoon of fennel.
Wait for few seconds then add in sliced onion and curry leaves.Saute it well.
Now add chopped tomato and saute it again till it get mashed with onion.
Now let us add all the spice powders.
Add in coriander powder,garam masala powder,turmeric powder,chilly powder and salt.Mix it well.
Add in marinated chicken and mix it well till it coated with masala.

Remember keep your stove always in simmer mode after this step.
Now close the pan with its lid.
After 8-10 minute open and mix it well.Now we can see the oozed out water and oil from the chicken and masala.Again close the pan and if you are scared add in 2 tblspn of water (I wont add water..and will not ask you to do the same)
After 5-7 minutes again open the pan and mix well .
Now you can see the brown colored chicken pieces with oil.(pic:4)
Now let the chicken pieces to fry in the oil.
Stir it occasionally.
Chicken dry roast is ready to serve!!!yummy spicy kozhi varattiyathu...:)

Fish fry (Bachelors recipe)

2017-05-27T23:32:00.005-07:00

An easy peasy fish fry recipe.I used sardines you may replace it with any fish.

Ingredients :

Fish : 1/2 kg
Chilly powder : 2 tblspn
Curry leaves : 1 spring
Coriander powder : 1tspn
Salt
Oil

Method :

Marinate fish with salt chilly powder and coriander powder.Keep it aside for 15 minutes

Heat a pan with oil and add curry leaves.Place the marinated fish over it.Fry it in low flame.Fry both the sides.

Butter Paneer Masala

2017-05-27T00:33:00.000-07:00

Butter Paneer Masala is a rich entre made with Indian cheese and a creamy sauce. This dish is tasty when served over white rice or with Naan or Tandoori Roti.

Serves 2 to 4

Ingredients:

1/2 lb. paneer (cubed)
2 medium tomatoes
1 green chili
1/4 inch piece ginger
1/2 cup green peas (optional)
1/2 cup yogurt, whipped
2 tablespoons oil
Pinch of asafetida (hing)
1 teaspoon cumin seeds (jeera)
1 tablespoon coriander powder (dhania)
1/2 teaspoon turmeric (haldi)
1/2 teaspoon red chili powder (lal mirch)
2 bay leaves (tajpat)
1 teaspoon salt adjust to taste
1/2 teaspoon garam masala
1 teaspoon cornstarch
2 tablespoons chopped cilantro (Green coriander)
1 teaspoon sugar (optional)

Method

Deep-fry the paneer on low-medium heat until the paneer has a little golden- brown color. Set aside.
Blend tomatoes, green chilly and ginger to make a puree.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to oil; if seed cracks right away oil is ready.
Add hing and cumin seeds.
After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and bay leaves. Cook for about 4 minutes on medium heat.
Tomato mixture will start to leave the oil and will reduce to about half in quantity.
Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.
To thicken the gravy, dissolve the cornstarch in 3 tablespoons of water and add to the gravy.
Add the green peas and paneer. Let it cook for a few minutes until the peas are tender.
Add the garam masala and cilantro. Add a little sugar if the gravy is sour.

Variations

You can substitute the yogurt with heavy cream for a richer flavor.
1 tablespoon of fresh or dried methi leaves (Fenugreek leaves) can be added at the end.
Add in the yogurt powder of 4 to 5 cashews to make it creamier.
This gravy can be used in any combination of vegetables you desire.

This recipe is only a method – feel free to be creative and experiment!

Tomato Soup

2017-05-27T00:29:00.000-07:00

What’s more satisfying and comforting than a hot bowl of soup? This is an easy recipe and simply delicious. Tomato Soup is always good as a starter or light meal with salad and crusty bread.

Serve 3

Ingredients

6 medium tomatoes, cut in small pieces to make about 4 cups of chopped tomatoes
1 medium carrot, peeled and cut in small pieces to make about 1/3 cup of chopped carrots
1 celery stick, cut into small pieces to make about 1/3 cup of chopped celery
1/2” ginger peeled and sliced
1 teaspoons of oil
1/2 teaspoon salt, adjust to taste
1/2 teaspoon sugar, adjust to taste
1/8 teaspoon black pepper

Seasoning

2 teaspoons oil
1/2 teaspoon cumin seed (jeera)
Pinch of asafetida
1 tablespoon cilantro finely chopped (hara dhania)

Method

Heat the oil in a saucepan over medium heat. Lightly brown the ginger. Add carrots and celery. Stir fry two minutes.
Add the tomatoes, salt, sugar, and pepper. Cook until tomatoes are mushy.
Let the tomatoes cool, then pure in blender.
Heat the oil in a saucepan. Add the cumin seed and asafetida. As the cumin seeds crack, add cilantro and stir for a minute.
Add the tomato pure and approx. 1¼ cup of water (adjust the water to your taste).
When the soup boils, turn the heat to low and let it simmer three to four minutes.

Serve hot, I like to serve with few pieces of crouton.

MANGO YOGURT POPSICLES RECIPE

2017-05-23T10:02:00.000-07:00

Mango Yogurt Popsicles is a delicious summer treat made using mangoes and yogurt. It is super easy to put together and taste just amazing. Mangoes are in season right now, so make use of this delicious fruit and create this wonderful desert.

Maha has started enjoying popsicles now, so i am trying to make popsicles using different fruits which makes including fruits into your kids diet a breeze.

I love making popsicles during this hot weather. My mom is a fan of my popsicles so i try to make it often. Since i am in a popsicle making mood. She started demanding many popsicle recipes to me.

Hope you will give this a try and let me know how it turns out for you.

Mango Yogurt Popsicles Recipe

Prep time

15 mins

Cook time

8 hours

Total time

8 hours 15 mins

Delicious cool summer treat made using mangoes and yogurt. Very healthy and tasty too.

Author: Aarthi

Recipe type: Desert

Cuisine: Indian

Serves: 6 servings

Ingredients

Ripe Mango - 1 large peeled and cubed
Thick Yogurt - 1 cup
Lemon Juice - 2 tsp
Sugar to taste

Instructions

Take mangoes, sugar and lemon juice in a blender and puree till smooth.
Take yogurt and sugar in a bowl and whisk till creamy.
Take popsicle mould, fill half with mango puree and top with yogurt layer and put on the lid.
Freeze untill solid overnight.
For unmoulding, run the mould under tap water for few mins and unmould slowly.
Serve.

Notes

1)You can use honey instead of sugar.
2)You can skip sugar if you need.

Nutrition Information

Serving size: 1 Calories: 94 Fat: 0.7 grams Saturated fat: 0.5 grams Trans fat: 0 grams Carbohydrates: 19.6 grams Sugar: 18.9 grams Sodium: 29 mg Fiber: 0.8 grams Protein: 2.8 grams Cholesterol: 2 mg

Pictorial:

1)Take mangoes in a blender, try to use ripe mangoes. Peel the skin off the mangoes and chop it roughly and add it in.

Take mangoes in a blender

2)Add in sugar to the mangoes

Add in sugar

3)Add in lemon juice, which adds a nice tangy taste to it.

Add lemon juice

4)Puree till smooth. If you have alphonso mangoes it is great, since it adds nice colour to your popsicles

Puree till smooth

5)Take yogurt in a bowl, try to use thick greek style yogurt. If you have plain yogurt just drain it in some muslin cloth to drain off excess water.

Take yogurt in a bowl

6)Add in sugar to taste, you can use honey instead of mangoes

Add in sugar

7)Mix well so the sugar is melted in the yogurt.

Whisk till creamy

8)Take your popsicle moulds. If you dont have the moulds, you can use normal cups.

Take your mould

9)Fill half way with the mix. I use some mango pulp in few moulds and some yogurt mix in few.

Fill half way with the mix

10)Now fill the other half with alternating mix. So you get both the mix in each popsicles

fill the other half alternating the mix

11)Cover the moulds with lid and freeze for 7 to 8 hours. It is best to leave overnight.

Cover with lid and freeze

12) When you want to unmould it, run some tap water over the moulds for few mins and unmould carefully and serve immediately.

Run the mould under tap water and unmould.

Mushroom Cutlet Vegetarian Sizzler Recipe

2017-03-27T08:35:00.000-07:00

Filling one dish recipe with a bed of spiced rice, sided with vegetables and topped with yummy mushroom cutlet

Mushroom Cutlet Vegetarian Sizzler Recipe is a complete meal with a lot of mixed items on served on sizzling hot plates. Sizzler is served with either rice or noodles, along with chunky bites of stir fried vegetables, yummy spicy sauces and some kebabs or cutlets is added to make it a complete meal. Here, I have paired rice with stir fried veggies and yummy - crunchy mushroom cutlet on top. Serve Mushroom Cutlet Vegetarian Sizzler Recipe as a one dish for weekend dinner.

Prep Time:30 M

TIME: 45 M

Serves:01

Ingredients

1/2 cup Mixed vegetables , of choice

Cabbage , few leaves

Salt , to taste

Black pepper powder , to taste

2 teaspoon Cooking oil
For plain fried rice
1 cup Cooked rice

2 cloves Garlic

1 teaspoon Black pepper powder

1 teaspoon Chilli vinegar

1/2 teaspoon Soy sauce

Salt , to taste

1 tablespoon Cooking oil
For mushroom cutlets
2 Potatoes (aloo) , boiled and peeled

1 cup Button mushrooms , finely chopped

Salt , to taste

1 tablespoon Red chilli powder

1/2 cup Bread crumbs

Cooking oil , for shallow frying
For the sauce
1 teaspoon Cooking oil

1 teaspoon Black pepper powder

2 cloves Garlic , minced

1 tablespoon Red Chilli sauce (Sichuan Sauce)

1 teaspoon Chilli vinegar

1 teaspoon Soy sauce

1 tablespoon Tomato Ketchup

3 tablespoon Water , (adjust)

Directions for Mushroom Cutlet Vegetarian Sizzler Recipe

To make mushroom cutlet

To Prepare Mushroom Cutlet Vegetarian Sizzler Recipe, make mushroom cutlet first – Mash boiled potatoes well. Keep ready.
Heat oil in a kadai. Add finely chopped mushrooms and saute until mushrooms are well cooked and dry.
Add this to mashed potatoes along with chili powder, salt and mix well.
Make equal sized balls and flatten it round or make preferred shape. Coat in bread crumbs on both sides and shallow fry in enough oil until browned. Remove from oil and set aside.

To make fried rice

Cook rice (do not overcook) in a pressure cooker and keep aside to cool completely.
Heat oil in a wok. Add finely chopped garlic and saute for few seconds, then add the cooked rice and toss.
Add vinegar, soy sauce, pepper powder and toss well. Check for salt.

To make stir fry veggies

Cut vegetables of your choice into chunks. Heat oil in a pan.
Add the veggies and saute on high heat for a minute or two.
Sprinkle salt and pepper powder over it. Remove from heat and keep aside.

To make your own sauce

Heat oil in a kadai. Add minced garlic and saute until raw smell goes off, do not brown. Add chili sauce, soy sauce, vinegar, ketchup and quickly mix. Add pepper powder turn off flame.

To assemble sizzler

Heat the sizzling iron plate to red hot, be careful while doing this and make sure no kids are present near by.
Once plate it red hot, remove from heat, sprinkle some water.
Place a few leaves of cabbage over it.
Spoon fried rice over & leave stir fry veggies on the rice and the mushroom cutlets over it. Drizzle some sauce and serve Mushroom Cutlet Vegetarian Sizzler Recipe hot.

Spicy Egg Masala Recipe

2017-03-27T08:29:00.003-07:00

Egg are such a versatile ingredients, when you have them on hand, you can whip up any delicious meal in just minutes.This is a Dish that you can make within 10 mins. It has onions, tomatoes and few spice powders in it and the dish turns out so yummy..

This goes extremely well with plain rice,curd rice and many more.This is so easy to prepare and very tasty dish.Please give it a try.

Preparation Time : 5 mins

Cooking Time : 10 mins

Serves : 2 to 3

Ingredients:

Egg - 5 boiled

Onion-1 chopped finely

Tomato - 2 chopped finely

Ginger Garlic paste -1 tblspn

Green chilli - 2 chopped

Coriander leaves / spring onion for Garnishing

Saunf / Sombu or Fennel Seeds -1 tblspn

Mustard seeds / Kaduku -1 tsp

Red chilli powder - 2 tsp

Garam masala powder-1 tsp

Salt-to taste

Oil-1 tblspn

Method:

In a kadai add oil and crackle some mustard seeds and saunf.

Add in the onion and sauté till translucent

Add in the green chilli followed by some ginger garlic paste.

Add in the spices and let it cook for 2 min.Now put in the tomatoes and cook until oil separates.

Season with salt.Add in the eggs and mix well.

Garnish with spring onions or coriander leaves and mix well.Serve hot with Rice.

Pictorial:

Ur ingrediants

Crackle some fennel and mustard seeds in oil

add in onions and green chilli

cook till translucent

add in spice powders

and your tomatoes

cook till mushy

add in eggs

and mix well

garnish with spring onions or coriander leaves

Serve

Buttered Sweetcorn / Steamed Sweetcorn Flavoured with Butter, Salt & Pepper

2017-03-27T08:20:00.004-07:00

You all know how much i love shopping online, most of the stuffs from my kitchen starting from toaster to oven is bought in online stores. You can get wonderful deals in online shop than in regular stores. Specially if you use additional coupons which is available on internet, you can get amazing deals. Now there are so many online websites which are specially created for sharing these coupons in one place.

Now coming to the recipe, Whenever we go to any supermarket, we used to buy this sweetcorn which they have outside their shop. They sell this in lots of different flavours. Hubby loves this a lot, i make this for him often. I will soon post all those flavours in my blog. So try it out and let me know what you think.

Preparation Time : 10 mins ( If using fresh sweetcorn )

Cooking Time : 6 mins
Serves - 1 to 2

Ingredients:

Sweetcorn - 1 cup ( I used frozen )

Butter - 1 tsp

Salt to taste

Pepper to taste

Method:

Take sweetcorn in a microwave safe bowl and cover it up.

Now microwave it on high for 3-5 mins. Alternatively You can just boil them in water, drain and use.

Now remove them and add in butter, salt and pepper.

Mix them well.

Serve immediately.

Pictorial:

You will need some sweet corn, butter, salt and pepper

Take a cup of corn in a microwave safe bowl

Cover it up and steam for 5 mins

Add steamed and cooked

Add in salt and pepper

add some butter

Mix it well

Serve immediately

పన్నీర్ ఫ్రైడ్ రైస్

2017-03-27T08:13:00.003-07:00

కావలసిన పదార్థాలు:

బాస్మతీ బియ్యం                                          - 1 కప్పు
పన్నీర్ తురుము                                        - 1 కప్పు
క్యాప్సికమ్ ముక్కలు                                  - పావుకప్పు
క్యారెట్ ముక్కలు                                        - పావుకప్పు
బీన్స్ ముక్కలు                                          - పావుకప్పు
ఉల్లిపాయ                                                   - 1
ఉల్లికాడలు                                                 - 3
సన్నగా తరిగిన వెల్లుల్లి                                - 1 చెంచా
నూనె                                                         - 2 చెంచాలు
చిల్లీ సాస్                                                     - 2 చెంచాలు
సోయా సాస్                                                - 2 చెంచాలు
వెనిగర్                                                       - 2 చెంచాలు
మిరియాల పొడి                                          - 1 చెంచా
ఉప్పు                                                        - తగినంత

తయారీ విధానం:

బాస్మతీ బియ్యాన్ని శుభ్రంగా కడిగి, అన్నం వండి పెట్టుకోవాలి. అన్నం ముద్దగా కాకుండా కాస్త పొడిపొడిగా ఉండేలా చూసుకోవాలి. ఉల్లిపాయ, ఉల్లికాడల్ని చిన్న చిన్న ముక్కలుగా చేసుకోవాలి. స్టౌ మీద కడాయి పెట్టి నూనె వేయాలి. వేడెక్కాక వెల్లుల్లి తురుము వేసి వేయించాలి. రంగు మారిన తర్వాత ఉల్లిపాయ, క్యాప్సికమ్, బీన్స్, క్యారెట్ ముక్కలు వేయాలి. ముక్కలు మెత్తబడేవరకూ వేయించి పన్నీర్ తురుము వేసి బాగా కలపాలి.

సన్నని మంట మీద ఐదు నిమిషాల పాటు వేయించాక చిల్లీ సాస్, సోయా సాస్, వెనిగర్, ఉప్పు వేసి మరో నిమిషం పాటు వేయించాలి. ఆపైన అన్నం కూడా వేసి బాగా కలిపి మూత పెట్టాలి. ఓ నిమిషం పాటు సిమ్ లో ఉంచి, ఆ తరువాత మిరియాల పొడి వేయాలి. అన్నిటినీ బాగా కలుపుతూ ఓ ఐదు నిమిషాల పాటు వేయించాలి. చివరిగా ఉల్లికాడల ముక్కల్ని చల్లి వడ్డించాలి.

ANDHRA CUCUMBER PICKLE RECIPE

2017-03-20T08:06:00.003-07:00

Andhra Cucumber Pickle is a must try pickle recipe made with Andhra cucumber - the yellow vegetable with a mild taste. It is popularly called as 'Dosakaya' in traditional Andhra cuisine and pickling process is simple.The fine pieces of cucumber are blended with a rich spice mixture - chilli powder, mustard powder, haldi.

This savoury pickle is relished with almost every Andhra dish especially with hot steamed rice and ghee, pappu annam (dal rice) and various other well known dishes.

INGREDIENTS

1 kg. Andhra Cucumber

200 gms. chilli powder

200 gms. mustard powder

250 ml. refined oil or sesame oil

150 gms. salt

1 tsp. haldi

HOW TO MAKE ANDHRA CUCUMBER PICKLE:

Check to see if the cucumber flesh or seeds are sour. If not, proceed.
Chop into small pieces, with the skin.
Heat oil and cool.
Mix all the ingredients.
Pickle for 2 days.
This pickle can be preserved for 3-4 weeks.

LOW FAT DESSERT RECIPE

2017-03-20T08:00:00.001-07:00

INGREDIENTS

Angel food cake - Small

Jell-O instant pudding - Small

Fresh strawberries- 30

Cool whip - Whipped Cream

HOW TO MAKE LOW FAT DESSERT:

Cut angel food cake into small pieces and put these in a dessert bowl.
After preparing the pudding, pour it on these pieces.
Then put another layer of the sliced angel food cake.
Pour some more pudding on top.
Top it with a layer of freshly sliced strawberries. Then repeat the steps.
Add some whipped cream as topping and decorate with some fresh strawberries.

FRENCH DOUGHNUTS RECIPE

2017-03-20T07:56:00.001-07:00

INGREDIENTS

Maida - 1 kg

Yeast - 50 gms

Butter - 100 gms

Sugar - 80 gms

Milk - 400 gms

Salt - 15 gms

Vanilla essence - few drops

Bread improver - 10 gms

HOW TO MAKE FRENCH DOUGHNUTS:

Make the dough as per the procedure
Rest the dough for 30 mins
Roll it to a 1/2 inch thick sheet
Cut with doughnut cutter
Place it on a dusted tray or a sheet
Inter prove it till light to touch
Fry in moderately hot refined oil till it reaches golden brown colour.
Remove the excess oil by placing the doughnuts on tissues.
Coat with various glazes and use toppings of your choice.

GAME DAY PLATTER

2017-03-20T07:32:00.003-07:00

Game Day Platter is a quick and easy to make appetizer and a true crowd favorite specially during football and basketball season. During this time of the year my mailbox fills up with requests for recipe ideas and tips for entertaining guests on game nights. I generally suggest my readers to choose recipes that are simple to put together, and to keep everything buffet style. This ensures that you can enjoy the game along with everyone else instead of being stuck in the kitchen.

All you need to do for the platter is just chop few ingredients, season and garnish dip and salsa with your favorite spices and place it in bowl and then assemble few of them just before the beginning of the game and then depending on the pace of the game, let your guests tackle the rest of the platter with any toppings of their choice.

Preparation time : 20 minutes

Serves : 4

Ingredients for Game Day Platter

Lindsay Sliced Olives – 4 oz

Tomato Salsa – 1 cup

Sour cream – 1 cup

Avocado sliced – 1

Cilantro / Coriander leaves finely chopped – 1/4 cup

Cheese (any variety; cubed or sliced) – 1 cup

Crackers, Tortilla chips, Potato chips – 3 large bowls

Steps to prepare Game Day Platter

I generally assemble few crackers just before serving, and then let my guests help themselves as the game goes on!
For those who are not familiar with the assembly process : take a cracker. place a thin cheese slice. Top it with some salsa and sour cream. Add a small slice of avocado for richness. Sprinkle chopped cilantro for freshness.
Finally add the star of the Game Day – sliced Lindsay Olives. You must eat the cracker in one go to enjoy the burst of flavors and textures. Try different combination of toppings, and remember to repeat your favorite ones!
Same steps may be followed for Tortilla chips or potato chips.

Tips:

To make my life simple on game day, I use store bought salsa. However, I like to spice it up with fine chopped green chilli, finely chopped cilantro and a dash of red chilli powder or cayenne pepper.
For sour cream, I have added chopped cilantro and sliced Lindsay olives. Kids love this version of sour cream along with Tortilla chips!

Korean Style Kim chi Udon Stir Fry with Scallions Recipe

2017-03-19T02:47:00.004-07:00

Korean Style Kim chi Udon Stir Fry with Scallions Recipe is the most favorite dish of Korea made from the authentic spice paste mixture called the Gochujang (Hot Pepper Mixture) which is tossed in udon noodles accompanied by the authentic Kim chi. It is a very simple recipe and all you have to prepare is the paste and Kim chi way in ahead and keep it ready.

Serve the Korean Style Kim chi Udon Stir Fry with Scallions Recipe along with Healthy General Tso's Chicken Recipe to enjoy your Sunday Meal.

Prep in

20 M

Cooks in

30 M

Total in

50 M

Makes:

4 Servings

Ingredients

1 cup Kimchi , finely chopped plus ⅓ cup kimchi juice
1 cup Udon noodles , cooked
1 Onion , thinly sliced
3 sprig Spring Onion (Scallion) greens , white and pale-green parts only, thinly sliced on a diagonal

1 tablespoon Sesame seeds (Til seeds) , toasted

For the sauce

2 tablespoons Gochujang (Korean hot pepper paste)
1 tablespoon Soy sauce
1 tablespoon Honey
1 teaspoon Vinegar
4 cloves Garlic , minced
1 teaspoon Red Chilli flakes
Directions for Korean Style Kim chi Udon Stir Fry with Scallions Recipe
1. We begin making the Korean Style Kim chi Udon Stir Fry with Scallions Recipe by boiling the noodles in hot boiling water, heated in a sauce pan.
2. Once the noodles is just cooked, strain the water and wash it under cold tap running water and drizzle some oil and keep it aside. This will stop any further cooking.
3. Heat a Kadai with oil, add onion and saute for few minutes. Add in the kimchi and sauté for some more time.
4. In a separate bowl mix all the ingredients mentioned in the sauce list. Combine it together and keep it ready.
5. Then add this sauce mixture slowly into the kadai give it a stir. Add in the cooked noodles and toss it over. Check for the seasoning if required.
6. Serve the Korean Style Kim chi Udon Stir Fry with Scallions Recipe along with Healthy General Tso's Chicken Recipe to enjoy your Sunday Meal.

Jerk Chicken With Rice And Peas Pilaf Recipe

2017-03-19T02:16:00.003-07:00

Jerk Chicken With Rice And Peas Pilaf Recipe is a Caribbean dish made with roasted chicken on rice pilaf. Chicken is oven roasted with spices. The mildly spiced rice pilaf is made with peas and then the jerk chicken is served placed on top of the rice pilaf, with a dash of lemon juice on top. This recipe is so filling and is a one pot dish to make. Since roasting is done in oven, it is an easy chicken recipe to make.

Prep in

20 M

Cooks in

45 M

Total in

65 M

Makes:

2 Servings

Ingredients

For Jerk Chicken:

1 kg Chicken , (thigh and drumstick)
2 tablespoons Cooking oil
1 Barbeque sauce , or bottle jerk barbecue sauce
Spring Onions (Scallion) , a bunch, fine sliced
1 teaspoon Lemon juice

For Rice & Peas Pilaf:

250 grams Basmati rice
1 cup Green peas
1 cup Coconut milk
1/2 cup Spring Onions (Scallion) , finely chopped
1 sprig Thyme leaves
2 cloves Garlic , fine chopped
1 Bay leaf (tej patta)
1 teaspoon All spice powder
Directions for Jerk Chicken With Rice And Peas Pilaf Recipe
1. To begin making Jerk Chicken With Rice And Peas Recipe, pre heat oven at 200 degree C.
2. Take oil in a roasting pan and heat in oven for 5 minutes. Take out the pan carefully & add the chicken pieces.
3. Place the tin inside the oven and roast it for 6-8 mins till brown from all sides.
4. Carefully pour the barbecue sauce all over the browned chicken and scatter over the sliced spring onions.
5. Roast the chicken in the oven for 20 mins, turn it occasionally so that it gets nice and sticky.
6. Meanwhile, make the rice & peas pilaf.
7. In a pan add 2 cups of water, coconut milk, spring onions, thyme, garlic, bay leaf, allspice powder and some salt to taste and bring it to a boil.
8. Add rice (prewashed) and peas into it and simmer for 10 mins.
9. Cook the rice till it is tender and turn off the heat.
10. Drain and collect the rice and peas and serve with Jerk Chicken topped on Rice And Peas pilaf recipe with a generous squeeze of lemon.

Eggless Cinnamon Sugar Donuts Recipe

2017-03-19T02:06:00.003-07:00

Delicious, airy and light eggless Donuts. I fried the donut holes too. Flavoured with cinnamon and sugar, it is a perfect snack for kids. You can even pack it for their snack box as s sweet treat.

Serve Eggless Cinnamon Sugar Donuts with a cup of hot coffee during tea time break.

Prep in

100 M

Cooks in

10 M

Total in

110 M

Makes:

8 Servings

Ingredients

For dough

1-1/2 cup All Purpose Flour (Maida), spooned and levelled
1/2 teaspoon Salt

6 teaspoons Sugar , powdered
1 teaspoon Instant yeast
1 teaspoon Cinnamon Powder
1/2 cup Milk , warm
2 tablespoons Butter , melted

For the coating/rolling

3 teaspoons Sugar , powdered
2 teaspoons Cinnamon Powder

Additional

Vegetable Oil , as required for deep frying
Parchment paper , as required
Directions for Eggless Cinnamon Sugar Donuts Recipe
1. To begin making the Eggless Cinnamon Sugar Donuts recipe, in a mixing bowl, add all the ingredients mentioned under "For Dough" except the butter.
2. Mix everything well and knead to make a soft dough. You can use stand mixer / hand mixer with dough attachment too. Initially the dough will be slightly sticky. Then add the melted butter.
3. Knead further to get a smooth and soft dough. Cover it with a cling wrap. Keep in a warm place to ferment/ rise.
4. After the dough has doubled in size. Take the dough on the kitchen counter and punch it down once or twice.
5. Roll it to 1" thick and cut the donuts. Place these donuts on the parchment paper lined on a tray. Place the donuts holes too. Leave them again to rise.
6. When they proved well, heat oil to fry. Slowly drop the donuts in oil and fry them on medium heat till brown and cooked well. Drain them on a kitchen paper let them cool for a while.
7. Follow this for donuts holes too. In a mixing bowl, add sugar and cinnamon powder.
8. Toss well to mix it! When the donuts are still warm, roll them in sugar mix and coat them well. Serve immediately or eat as you want!
9. Serve Eggless Cinnamon Sugar Donuts with a cup of hot coffee during tea time break.

Karnataka Style Sooji Upma Recipe with Coconut

2017-03-17T06:23:00.000-07:00

The Karnataka Style Sooji Upma Recipe with Coconut is a hot and savory breakfast food in Southern Indian. It is traditionally prepared with with rava also known as sooji or semolina. At home we love to have it topped with lots of coconut and coriander leaves.

Ingredients

2 cups of rava (sooji/semolina)
2 teaspoons kitchen king masala
an inch piece of ginger, grated
1 onion, finely chopped
2 green chillies, finely chopped
1 cup green peas, steamed
1 teaspoon mustard seeds
1 teaspoon channa dal
1/2 teaspoon urad dal
1/4 teaspoon asafoetida
4-5 curryleaves
2 tablespoons oil
salt to taste
1 tablespoon freshly grated coconut
a small bunch of coriander leaves, finely chopped

Directions for Karnataka Style Sooji Upma Recipe with Coconut

To begin making the Karnataka Style Sooji Upma Recipe, in a saute pan, dry roast the semolina on medium heat until it turns slightly golden and releases a roasted aroma. Keep aside.
Heat a teaspoon of oil in a heavy bottomed pan. Add mustard seeds and allow it to crackle. Stir in the channa dal and urad dal and roast these dals on medium heat until they turn brown.
Stir in the green chillies, ginger, onion and curry leaves and saute until it becomes soft and tender. To this add the green peas, stir in the salt and pour 4 cups of water and allow it to come to a boil.
Stir in the kitchen king masala to the boiling water.
As the water is boiling gradually add the rava/sooji, continuously stirring the water mixture in one hand so the lumps don't form.
Keep stirring the mixture now until all the ingredients are well combined, the mixture will also begin to thicken.
Once it thickens, reduce the heat, cover the pan and cook for a couple of minutes. Finally garnish with fresh grated coconut and coriander leaves and serve hot.
Serve the Karnataka Style Sooji Upma along with Coconut Chutney for breakfast

Note:- You can also add many vegetables like carrots, beans, potato or capsicum. But, too many vegetables will override the flavour of the kitchen king masala. So, use any one vegetable.

Jeera Chicken Recipe - Cumin Chicken Recipe

2017-03-17T06:17:00.003-07:00

Jeera chicken is one of the most delicious lipsmacking chicken recipe. It is good on its own or as a side for rice or roti.

Preparation Time : 10 mins

Cooking Time : 30 mins

Serves: 4

Ingredients:

Oil - 3 tblspn

Ghee - 2 tblspn

Cumin Seeds / Jeerakam - 1 tblspn

Onion - 2 large sliced thinly

Green Chillies - 2 slit

Ginger Garlic Paste - 1 tblspn

Chilli Powder - 1 tsp

Coriander Powder - 1 tblspn

Turmeric Powder - 1 tsp

Cumin Powder - 2 tsp

Garam Masala Powder - 1 tsp

Salt to taste

Boneless Chicken - 500 grams cut into strips

Water - 1/2 cup

Lemon Juice as needed

Method:

Heat oil and ghee in a nonstick pan. Add cumin and let them sizzle.

Add in onions, chillies and cook till golden.

Add in ginger garlic paste and mix well.

Add in spice powders and mix well.

Add in chicken, salt and toss well. Add in water, cover and simmer for 10 to 15 mins.

Now open the lid and increase the heat and dry the chicken.

Once the chicken is dried up, add lemon juice and toss well.

Serve.

Pictorial:

Heat oil and ghee in a pan

add cumin seeds and let them sizzle

add onions and green chillies

saute them

cook till it gets lightly golden

add ginger garlic paste

mix well

add cumin, coriander, chilli, turmeric and garam masala powder

toss well

add chicken

mix well

add salt

add little water

cover and cook on low heat for 10 mins

done

increase the heat and dry up the chicken

done

add lemon juice and mix well

Serve

Apple Rings

2017-03-17T06:10:00.006-07:00

Apples are the most consumed fruits in the World, studies prove. They are rich in Anti-oxidants, Vitamins, Minerals amd Fibers. They are a rich source of hydration to the body and lungs and they increase body fluid levels, they help strengthen heart functioning, decrease mucous in the lungs and respiratory zone. If an Apple can still keep the Doctor away, it would be great...but Apples are the most cosmetically manipulated fruits in the World, non - Organic versions are grown with pesticides and coated with non-digestive Waxes, they are dangerous to the body as we consume Apples with the peel. Hence, soaking Apples in a mixture of 70% vinegar and 30% water mixture before cutting is important, then follows washing them thoroughly.

Why simply cut Apple and eat them as Slices, boring....try these Apple Rings and crave them more !

We need:

* Fresh, thoroughly washed Apples cut in rings

* Peanut Butter or Almond Butter ( make your own Nut Butter with any good fat nut at home too )

* Finely chopped Walnuts, Pecans or Almonds

* Toasted Oats ( dry roast them on a pan)

* Dark chocolate pieces

* Some honey

Cut Apples in Rings, apply Peanut Butter or Almond Butter, generously. Sprinkle chopped nuts, dark chocolate pieces, toasted oats and drizzle some honey for the topping ( you can remove the honey part if its too sweet for you). Customize the toppings and the sprinkles....Cover one with another Apple ring and make them Sandwiches. These rings are power packed...they say Peanut Butter with an Apple stops those sweet cravings and hunger for an hour...and thats why these are Mom Approved Super Apple Rings !!.

Chai Latte

2017-03-17T06:04:00.003-07:00

Don’t have time to stop at your favorite coffee shop for some Chai Latte? Let’s try making my delicious and easy to prepare Chai Tea Latte at home instead! It's a great way to start off your morning!

Course Drinks

Cuisine Indian

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2 people

Ingredients

1 cup water

2 black tea bags (I am using Lipton tea bags)

4 whole cloves (laung)

4 black peppers (kali mirch)

1/2 tsp cinnamon powder (dal cheeni)

1 tsp grated ginger (adrak)

2 crushed cardamom (ilachi)

2 tsp sugar

Latte

1 cup chai tea recipe above

1-1/2 cup whole milk

1 Tbsp sugar

1/8 tsp cinnamon powder

Method

For the chai tea

In a medium saucepan, bring all the chai ingredient to boil over medium high heat, water, cloves, black pepper, cinnamon, ginger, cardamom, sugar, and teabags. Once boiling, let it boil for 1 minute, turn off the heat, cover the pot and let it sit for about five minutes. Remove the tea bags and strain the tea through a fine mesh strainer.

For the latte

In a medium-size saucepan, note: (I boil the milk in microwave ovebring the milk, sugar, and pinch of cinnamon to a boil Using an immersion blender (this is the trick to a frothy homemade latte), blend the milk until it's frothy.
Pour 1/2 cup of chai tea in a mug. Slowly add half of the warm, frothy milk to the tea. Sprinkle the top of the chai latte with an extra pinch of cinnamon, if desired.

Recipe Notes

Serve hot!

Broccoli-Potato Soup

2017-03-10T21:46:00.004-08:00

For today, explore the flavor of this simple soup with Broccoli and potato. I found that the soup was a meal by itself when paired with croutons and salad.

My older one who loves broccoli in a salad found it hard to take in the soup. I didn't think of it as surprising as she is not a soup person. My little one was so happy to slurp in this soup for dinner. In fact she asked me to save the soup for her for the next day's dinner as well. My husband just slurped his soup with no comment. So I got a wide spectrum of reviews for this soup :).

Ingredients -

Broccoli Florets 3 cups

Potato peeled and cubed 1.5 cups

Water or Vegetable Stock 4-5 cups

Salt and Pepper as needed

Seasoning (Oil/Butter 1 Tbsp, Garlic grated 1 tsp, Cinnamon 1/2 inch, Cloves 2-3)

Method Of Preparation -

In a pressure cooker or a heavy bottomed pan, add oil/butter and saute garlic until golden brown. Saute the cinnamon and cloves as well.

Add in the potatoes and broccoli. Add water or vegetable stock and cook for about 15 minutes or about 2 hisses.

Upon cooling, blend the boiled mixture into a smooth soup.

Pour it back into a heated pan, sprinkle adequate salt and pepper. Let it simmer.

Serve warm with salad and croutons for a filling meal.

Quinoa Egg Paniyaram

2017-03-10T21:44:00.001-08:00

Traditional paniyaram recipes are definitely unbeatable but If you wish to sneak in some protein into your diet through breakfast then here is something that will change the traditional paniyaram that we are used to. Quinoa flour is a great healthy substitute to our regular paniyaram. Healthy dose of nutrition in every bite you take. Enjoy these deliciously soft paniyaram with spicy coconut chutney on the side for a wonderful breakfast treat.

Ingredients:

1/2 cup dosa batter

1/2 cup quinoa flour

1 large egg (beaten)

1 small green chili, finely chopped

2 small shallots, finely chopped

4-5 curry leaves

1/8 teaspoon baking soda

1 teaspoon oil

1/2 teaspoon mustard seeds

1/4 teaspoon cumin seeds

1 teaspoon urad dal

salt as needed

Method:

To start making Quinoa Egg paniyaram, Take a small bowl add dosa batter, quinoa flour, beaten egg, green chillies, shallots, curry leaves, baking soda and stir well until everything is combined. add salt as needed.

Heat up oil in the small kadai for tempering. add mustard seeds, when splatters add cumin and urad dal. pour the tempering to prepared batter and stir well to combine.

Heat a paniyaram pan, pour 1/2 teaspoon oil in each depression. pour some batter into it and cook covered until the bottom of paniyaram is golden brown. Flip each paniyaram using a skewer and let it cook from the other side.

Once cooked from all sides, transfer them to a plate and serve with chutney on the side.

Maida Sweet Biscuit Recipe-Sweet Diamond Cut Maida Biscuits-Easy Diwali Snacks for Kids

2017-03-10T21:38:00.001-08:00

This is a very simple snack recipe prepared with all purpose flour and sugar. It is a kid's friendly snack. I have already posted the savory version or salted maida biscuits.When I was young, my mother used to make this often. It can be had as a tea time snack. Today we will learn how to make sweet maida biscuit following this easy recipe with step wise pictures.

Maida Sweet Biscuit Recipe-Sweet Diamond Cut Maida Biscuits

Prep Time : 10 mins

Cook Time : 30 mins
Yields: 3 Cups
Recipe Category: Snacks-Kids friendly snacks
Recipe Cuisine: South Indian
Author:Padhu Sankar

Ingredients needed

   Maida-all purpose flour-1 cup
   Ghee or butter -1 tbsp
   Sugar -1/3 cup
   Baking soda or cooking soda -a generous pinch
   Oil for deep frying
   Powdered sugar for dusting (optional)

Preparation

Powder sugar and keep it ready.

Method

First mix together ghee and cooking soda well with your hands (cream together vigorously).

Add maida and powder sugar to the ghee + cooking soda and mix well.

Add needed water and make a slightly stiff and smooth dough. Dusting flour, roll out the dough into a circle (it should neither be thick nor thin).

Using a biscuit cutter or a sharp knife, cut it in the shape of diamond or squares. Transfer the cut dough to a plate and keep it ready for deep frying.

Heat oil in a kadai. (to check if the oil is hot enough, drop a small piece of dough into the oil, if it raises to the surface immediately, then the oil is ready for frying) Turn the heat to medium and deep fry the cut dough in batches until both sides turn golden brown.

How to find out if it is cooked - once it is cooked the bubbling noise or bubbles stop and the biscuits will come to the surface. As we have added sugar, these biscuits will be a shade darker (slightly brown) than their savory counterpart (Maida salt biscuits).

Once cooked remove from oil with a slotted ladle and drain it on a colander. Dust powdered sugar over the biscuits and mix well.

Once it cools, store it in an air tight container. It has a self life of 6-7 days.

Note - You can also bake these biscuits. Preheat the oven at 180 degree C for 10 minutes. Bake for 15 minutes or until done.

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Elumichai Thakkali Rasam /எலுமிச்சை தக்காளி ரசம் / Lemon Tomato Rasam with out Tamarind and Dhal

2017-03-10T21:22:00.005-08:00

I love rasam in any flavours. My meal will not end with out rasam. It is so comforting and easy dish one can prepare with out much cooking knowledge. Today there is another rasam recipe from my kitchen, which is super tangy with wholesome goodness of fresh lemon and tomatoes. Taste delicious and makes you feel light. You can also can also add cooked toor dhal to your rasam to have slight twist. But do not add tamarind, which will completely change the taste and aroma of this rasam. Now

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 3 ~ 4

Ingredients:

3 ~ 4 medium size tomatoes, chopped

1 or 2 big lemons to taste ( I used 1 lemon)

1 green chili

1/4 turmeric powder

1/4 tsp hing / asafoetida

Cilantro as needed

For Grinding:

1 tsp black pepper

1/2 tsp cumin

For Seasoning:

1 tbsp oil

1/2 tsp mustard seeds

2 red chilies, broken in to two

2 crushed garlic

1 string curry leaves

Method:

1. Boil chopped tomatoes, green chili, turmeric powder, hing and salt with 3 cups of water in medium heat.

2. When tomatoes become soft and water reduce to half. Gently mash the tomatoes with spatula.

3. Grind the grinding ingredients in to coarse powder and add it to tomato mixture along with 1 cup of water or more as needed. Bring the mixture to boil. Once the rasam starts to boil, turn of the heat.

4. Heat oil or ghee in a skillet, throw in mustard seeds and allow it to crackle. Then add remaining ingredients one by one and fry for few seconds.

5. Add the seasonings to the rassam. Add cilantro. Adjust salt to taste. Squeeze lemon juice from fresh lemon and add it to rasam. Once lemon juice is added, don't reheat the rasam. Serve hot with rice.

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Elumichai Thakkali Rasam / Lemon Tomato Rasam with out Tamarind and Dhal

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 3 ~ 4

Source: Sarasyummybites.com

Ingredients:

3 ~ 4 medium size tomatoes, chopped

1 or 2 big lemons to taste ( I used 1 lemon)

1 green chili

1/4 turmeric powder

1/4 tsp hing / asafoetida

Cilantro as needed

For Grinding:

1 tsp black pepper

1/2 tsp cumin

For Seasoning:

1 tbsp oil

1/2 tsp mustard seeds

2 red chilies, broken in to two

2 crushed garlic

1 string curry leaves

Method:

1. Boil chopped tomatoes, green chilli, turmeric powder, hing and salt with 3 cups of water in medium heat.

2. When tomatoes become soft and water reduce to half. Gently mash the tomatoes with spatula.

3. Grind the grinding ingredients in to coarse powder and add it to tomato mixture along with 1 cup of water or more as needed. Bring the mixture to boil. Once the rasam starts to boil, turn of the heat.

4. Heat oil or ghee in a skillet, throw in mustard seeds and allow it to crackle. Then add remaining ingredients one by one and fry for few seconds.

5. Add the seasonings to the rassam. Add cilantro. Adjust salt to taste. Squeeze lemon juice from fresh lemon and add it to rasam. Once lemon juice is added, don't reheat the rasam. Serve hot with rice.

indiancookingtime

Onion salad

Ingredients :

Method:

Chicken dry roast Kerala style / Kozhi varattiyathu / Kozhi peralan

Ingredients:

To marinate:

For masala :

Method :

Fish fry (Bachelors recipe)

Ingredients :

Method :

Butter Paneer Masala

Tomato Soup

MANGO YOGURT POPSICLES RECIPE

Mushroom Cutlet Vegetarian Sizzler Recipe

Filling one dish recipe with a bed of spiced rice, sided with vegetables and topped with yummy mushroom cutlet

Ingredients

Directions for Mushroom Cutlet Vegetarian Sizzler Recipe

Spicy Egg Masala Recipe

Buttered Sweetcorn / Steamed Sweetcorn Flavoured with Butter, Salt & Pepper

పన్నీర్ ఫ్రైడ్ రైస్

ANDHRA CUCUMBER PICKLE RECIPE

INGREDIENTS

HOW TO MAKE ANDHRA CUCUMBER PICKLE:

LOW FAT DESSERT RECIPE

INGREDIENTS

HOW TO MAKE LOW FAT DESSERT:

FRENCH DOUGHNUTS RECIPE

INGREDIENTS

HOW TO MAKE FRENCH DOUGHNUTS:

GAME DAY PLATTER

Ingredients for Game Day Platter

Steps to prepare Game Day Platter

Korean Style Kim chi Udon Stir Fry with Scallions Recipe

Ingredients

Directions for Korean Style Kim chi Udon Stir Fry with Scallions Recipe

Jerk Chicken With Rice And Peas Pilaf Recipe

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Directions for Jerk Chicken With Rice And Peas Pilaf Recipe

Eggless Cinnamon Sugar Donuts Recipe

Ingredients

Directions for Eggless Cinnamon Sugar Donuts Recipe

Karnataka Style Sooji Upma Recipe with Coconut

(adsbygoogle = window.adsbygoogle || []).push({}); Ingredients

Directions for Karnataka Style Sooji Upma Recipe with Coconut

Jeera Chicken Recipe - Cumin Chicken Recipe

Apple Rings

Chai Latte

Method

Recipe Notes

Broccoli-Potato Soup

Quinoa Egg Paniyaram

Maida Sweet Biscuit Recipe-Sweet Diamond Cut Maida Biscuits-Easy Diwali Snacks for Kids

Maida Sweet Biscuit Recipe-Sweet Diamond Cut Maida Biscuits

Elumichai Thakkali Rasam /எலுமிச்சை தக்காளி ரசம் / Lemon Tomato Rasam with out Tamarind and Dhal

Ingredients

Ingredients