Shruti Rasoi

Grilled chicken salad

noreply@blogger.com (Shruti Dhingra Wahi) — Sun, 30 Mar 2014 15:14:00 +0530

Hi All,
Grilled chicken salad, one of the most famous and tasty salad. Having a salad itself is a complete meal....
I added few Indian vegetables to give desi touch. Hope you all will like my this version ..

Ingredients:
2 boneless chicken breast
1 lettuce (roughly torn)
1/2 red bell pepper (finely sliced)
1/2 yellow bell pepper (finely sliced)
1 red onion (finely chopped)
1 carrot (finely sliced)
1 cucumber (finely sliced)
Few black olives
Few jalapenos

Dressing:
1/2 cup olive oil
3-4 garlic cloves
1/4 tsp pepper powder
1/2 tsp oregano
1/4 tsp chilly flakes
1/4 cup vinegar
Salt acc to taste
1/4 tsp mustard powder

For marination:
2 tbsp lemon juice
1/4 tsp salt
1/4 tsp pepper powder
1/2 tbsp honey

Method:

Mix all the marination ingredients in a bowl. Marinate chicken pieces for an hour in the fridge.
Preheat a grill pan on the medium flame. Add little bit of olive oil and place the chicken breast on the pan.
Grill the pieces on the medium flame from both the sides.
Transfer to a plate and cut into strips. Keep them a side.
Put all the ingredients in a jar, churn till well blended.

Put all the veggies (except lettuce leaves) in a large bowl. Pour the dressing on the veggies and mix lightly.

Now place lettuce leaves on the serving plate, place some veggies on the leaves.

And now the yummiest part, place the chicken pieces in the centre of the serving dish.

Enjoy with your favourite drink .........

Note: You can add dry fruits of your own choice like walnut, raisins .....

Vegetable Clear Soup

noreply@blogger.com (Shruti Dhingra Wahi) — Fri, 28 Mar 2014 00:12:00 +0530

Hi Friends,
               I know that I am very irregular in posting the recipes but believe me my laptop is giving me a trouble now and then. Secondly now-a-days I am making more of soups and salads for dinner and lunch ..... Just to reduce little weight. ( don't know how far I can follow this diet :p)

Sharing vegetable clear soup recipe with you all, hope you will like it :)


Ingredients:
1 small onion (finely chopped)
4-5 cloves of garlic (finely chopped)
1/2 sliced red bell pepper (optional)
1/2 cup chopped broccoli
1/2 cup sliced carrot
3-4 beans (1" chopped)
1 bok choy (roughly torn)
1/2 cup chopped cabbage
3 cup vegetable stock or water
1/4 tsp pepper powder
Salt acc.to taste
1 tbsp butter ( I used amul lite)
1/4 cup boiled rice vermicelli (boil as per the instructions given on the pack)

Method:

Heat butter in a heavy bottomed pan.
Add chopped garlic and onion. Saute till onion becomes translucent.

Add red bell pepper. Fry for 1-2 mins.
Now add all the veggies and toss for another 2 mins.

Add vegetable stock or water. Bring it to boil.

Now cook vegetables on low flame for 5 mins.
Add salt, pepper, bok choy and rice vermicelli.
Cook for 2 mins.

Serve hot with chilly vinegar.

Round Up - Food For Growing Children

noreply@blogger.com (Shruti Dhingra Wahi) — Tue, 11 Mar 2014 08:03:00 +0530

Hi Friends,
Finally the wait is over, today's post is the round-up of all the yummy recipes which my friends have sent for my event....
I am really thankful to all of you for taking part in my event with great enthusiasm and special thanks to Pari for letting me host the event in my space.

I got 96 yummy recipes for my son, definitely I am going to try all the recipes

in coming days.... (please click on the picture for the recipe link)

Linsy Patel

1.  Brown Rice Pudding

2.   Manchow Noodle Soup
3.   Achaari palak methi matar malai
4.   Moong Dal and Mooli ki Sabji
5.  Soya Aloo Matar
6.  Garlic black pepper rasam
7.   Margharitta pizza dip
8.   Triple berry muffins
9.  Chana masala dosa
10.  Baked methi vada

Lavina Aggarwal

11. Veg Cutlet

12. Almond chutney

13. Wheat nan khatai

Vibha SP :

14. Veg snacks
15. Berry melon milkshake

Sathya Priya:

16.   Palak dal
17.   Paal kozukattai
18.   Mommy's chicken curry
19.   Methi pratha
20.   Murukku
21.   Moong dal payasam
22.   Mushroom gravy
23.    Snake gourd curry
24.    Avacado cherrio cupcake
25.    Broken wheat upma

Priya Satheesh :

26. Apple stuffed potli
27. Bengali matarsutir dal

Beulah:

28. Mutton Biryani

Suga VJ:

29. Badam halwa

30.    Coriander Biryani
31.    Moong dal kheer
32.    Gulkand falvoured paneer ladoos
33.    Wheat rava pulao
34.    Egg omlette pepper curry
35.    Methi matar masala rice
36.    Minced soya curry

Shama Nags:

37. Dal

Shree Rao:

38. Menthe roti

Remya Sean:

39. Ragi halwa

40.Wheat pancake

Ruchi Indu:

41. Paneer matar masala

Amrita Roy:

42.  Honey glazed pancake
43.   Soya tikki recipe
44.   Mini fish cutlet
45.   Mix veg curry
46.   Sathu paratha
47.   Banana pancake
48.   Soya veggie burger

Taniya Desigan:

49. Fruit and nut cake

50.   Baked chicken legs
51.   Chocolate cupcakes
52.   Channa pulao
53.   Egg puffs
54.   Moong dal pakoda
55.   Egg dosa
56.   Fruit sandwich
57.    Chicken noodles
58.   Nuts rava upma

Mayuri Jikoni:

59. Apple oats muffins
60. Chocolate burfi

61.  Beetroot red velvet muffins
62.   Bean burger
63.   Beetroot cutlet
64.   Egg chappati
65.   Roasted tomato and red pepper pasta
66.   Pasta with mushroom sauce

67. Stir fried vegetables
68. Eggless chocolate crepes with strawberries

Smitha Kalluraya:

69. Bittergourd chips
70.    Broken wheat
71.   Capsicum zunka
72.   Sweet corn soup
73.    Gobi paratha
74.   Mor kuzumbu
75.   Methi dhokli
76.   Moong dal cheela
77.   Karnataka style pineapple curry
78.  Khus khus kheer
79. Tomato jam
80.  Vegetable hakka noodles

Prachi Aggarwal:

81.  Baked crackers
82. Tomato soup
83.  Italian twist roll
84.  Jalapeno cheese roll
85.  Peanut butter
86.  Kiwi blueberry smoothie
87.  Orange raisin sauce
88.  Apple pie bite
89.  Beetroot halwa
90.  Bread pizza
91. Veg sizzler
92.  Noodles Cutlet
93.  Eggless double chocolate muffin

Prachi's 2 entries are not working Eggless chocolate cake pop and Channa dal burfi.......

Last but not the least ......Captain of the Ship :)

Pari Vashisht:

94.

Double chequered flat bread

Thank you so much Pari for giving me the honour of hosting your event ....Looking forward to host more events from your space :)

Shahi Paneer (Punjabi Style)

noreply@blogger.com (Shruti Dhingra Wahi) — Tue, 18 Feb 2014 09:07:00 +0530

Hi All,

Shahi Paneer is famous recipe from Indian cuisine. It is made in thick tomato gravy including cream and whole spices. The tomato gravy is so simple and easy... It is also know as Makhani (made with makhan/butter)

I make plain Makhani gravy in which I include paneer to make Shahi Paneer, Chicken to make Butter Chicken. My son loves the gravy and it is an easy method to give him something nutritive.

Sharing my recipe with you all, which will never let you down :)

Ingredients:
2 medium onions (roughly sliced)
1 green chilly (roughly sliced)
2 black cardamom (roughly crushed)
1" ginger (roughly chopped)
2 tbsp ghee
5-6 large tomatoes (chopped)
3/4 cup well beaten curd
2-3 tbsp butter
1/2 tsp red chilly powder
1/2 tsp garam masala
2 tbsp tomato ketchup
1/4 tsp sugar
1/2 tsp cumin powder
Salt acc. to taste
1/2 cup well beaten cream
2 cups of milk
200 gm paneer (cut into cubes)

Method:

Heat ghee in a kadhai. Add onions, green chilly and ginger. Mix well.

Add black cardamom and saute till onions become brown pink in colour.
Now add chopped tomatoes and mix nicely. Cook the mixture covered on low flame till tomatoes become pulpy.

Once tomatoes become pulpy add beaten curd and cook for 3-4 mins on low flame.

Remove from fire. Allow the mixture to cool.
Once its cool down, grind it in the grinder to make fine tomato puree by adding little milk in it.
Strain the puree and keep it aside.
In the same kadhai, heat butter. Add tomato puree.
Mix well, add all the dry spices, sugar and tomato ketchup. Cook on low flame till the gravy becomes thick and has rich red texture...

If you find the gravy is very thick you can add milk otherwise skip it.
Add cream and paneer cubes. Mix well and cook for 1-2 mins.
Remove from flame.
Garnish with beaten cream and coriander leaves.
Serve hot with rotis.

Sending this recipe to:

Oats Idli

noreply@blogger.com (Shruti Dhingra Wahi) — Fri, 7 Feb 2014 20:40:00 +0530

Hi Friends,

Back with another healthy recipe for the breakfast or for your kids snacks time in school as well....
I bought a pack of instant oats for my son, thought of making oats porridge for him. I made it for him but waste he refused to eat, may be not that appealing. Personally I too don't like oats, now what to do with the pack ?? Found few recipes on Internet and tried OATS IDLI.....

First time I used the same ratio which was given on the net but then I realised it makes idli little sticky than crispy. I tried my own ratio of ingredients and sharing with you all. Hope you will like it :)

Ingredients:
1 cup oats (I used saffola instant oats)
1 cup medium size rava/suji/ semolina
3/4 cup curd
1 finely chopped carrot
1 finely chopped capsicum
2-3 finely chopped green chillies
Few fresh leaves of coriander (finely chopped)
2 tsp of mustard seeds
Salt according to taste
1/2 tsp hing
1/4 tsp baking soda/eno fruit salt
Oil for temper and to grease the idli trays

Method:

Dry roast oats in a non-stick pan for 3-4 mins or till aroma arises.
Remove from pan, grind them once cool down. Keep aside.
In the same pan dry roast semolina till it becomes light brown in colour. Remove and keep aside.
In the same pan, add 1 tsp of oil. Add mustard seeds, let it splutter add carrot, capsicum, green chillies and chopped coriander along with 1 tsp of salt.

Cook till carrot becomes soft.
Now transfer rava/semolina, oats, carrot mixture, curd, salt, baking soda/eno fruit salt and hing in a mixing bowl.
Add water in the mixture to get proper consistency.(neither too thick nor too watery)

Grease the idli plates and put a batter with the help of ladle.
Steam it for 10-15 mins or until done.
Remove from the plates and serve hot along with your favourite chutney.

Sending this recipe to Pari's event hosting by me ....

Event Announcement -Only Food For Growing Children

noreply@blogger.com (Shruti Dhingra Wahi) — Fri, 31 Jan 2014 18:55:00 +0530

Hi All,

           I know its being long since I have done blogging. As I was busy with some family commitments and their health issues.... Now I want to dedicate myself towards the blog. The Only event is the better way to start my blogging again. The event started by Pari in her space Foodelicious in 2010 and now I got the chance to host her event......I must say she is so hard working and dedicated for her event.

I opted the event Only Food For Growing Children because I have 3 year old son. I want my fellow bloggers to share their amazing ideas through the event so that mothers like me can see their kids growing healthy :)

Rules for the event :

Any number of fresh entries can be sent but only two recipes from archives will be accepted.

Veg and Non-Veg, both the entries are accepted.

New and old posts should be linked with my event announcement and Pari's giveaway announcement.The entries will not be accepted in case of failing to follow this rule.

Link your entries using the Inlinkz tools. Those participating in the giveaway (anyone who can provide an address in India) enter under Giveaway participation entries category else link under Non participants of the giveaway.

Please enter your entry only once in one of the inlinkz tools.

Use of logo is compulsory as it helps spread the word.

In case you have a difficulty in using Inlinkz tool, mail me to dhingrashruti01@gmail.com.

The giveaway is shipped only in India and only to the Followers of Pari's Blog. You can follow her blog through Google Friend connect or Google plus publicly.

I cannot win the giveaway being the guest host this month. Also, I will post the round up within a week after the event completion.

Now the excited part of the giveaway is, Pari is giving away a Tarla Dalal cookbook as a part of the event.

So friends what are you waiting for ??? Put your chef caps and aprons and start sending delicious and healthy entries for the event

............................. All The Best and Happy Cooking.......................

Mutton Keema Pao

noreply@blogger.com (Shruti Dhingra Wahi) — Wed, 27 Nov 2013 00:33:00 +0530

Hello Friends,
Keema pav is a famous recipe from Mumbai. I tried this recipe in one of the famous restaurant in Bangalore at the time of Diwali and decided to try it at home.
Restaurant was little oily and spicy so I decided to make my own version with less oil and less spicy.
Sharing the recipe with you all, hope you all will like my version :)

Ingredients:
500 gm mince mutton
1/2 cup green peas
3-4 cloves
1" cinnamon stick
1 bay leaf
A pinch of cardamom powder
2 tbsp oil
1 tbsp ginger-garlic paste
1 large onion (finely chopped)
2 medium size tomatoes (finely chopped)
1 green chilly (finely chopped)
1/2 tsp garam masala
1/2 tsp mutton masala
1/2 tsp coriander powder
1/4 tsp red chilly powder
1/4 tsp turmeric powder
1/2 tsp cumin powder
1 small cup water
Garnish: Fresh coriander leaves (finely chopped)
6 pav

Method:

Boil green peas in heavy bottom pan, till they are cooked. Drain and keep them aside.
Heat oil in a non-stick kadhai, add cloves, cinnamon, bay leaf and green cardamom powder.
Add ginger-garlic paste and saute till it becomes light brown in colour.
Add chopped onion. Mix well and saute till they become golden brown in colour.

Add tomatoes, mix well. Cook covered till the oil separates.

Add all the dry masalas (garam masala, coriander powder, cumin powder, turmeric powder, red chilly powder, mutton masala), mix well.
Add minced mutton, mix nicely. Add water and cooked cover.

Keep stirring in between. Mash in between.
Cook till oil starts floating on the top. Add boiled peas.
Mix well and cook on high heat for couple of minute till the mince is little dry.
Garnish with chopped fresh coriander leaves.

To Serve: Heat butter in a non-stick pan. Cut pav horizontally into two pieces and pan fry in butter till pav is crisp and light brown.

Soya Chunks (mealmaker) Manchurian Dry

noreply@blogger.com (Shruti Dhingra Wahi) — Sun, 24 Nov 2013 19:47:00 +0530

Hi Friends,

Soya bean is rich in Protein, Vegans can substitute Soya chunks with meat. Soya nuggets provide good amount of vitamins, minerals, fibre for growing kids. As it is one of the best source of Omega-3 fatty acids so it helps in reducing the risk of coronary heart disease as well.

Soya bean is available in many forms like nuggets, small chunks and granules. You can make soya in any form like curry, soya keema, dry soya peas, soya chunks with potato (gravy) etc etc......
This time I tried something new with Soya Chunks i.e Soya Manchurian (Dry). Sharing my version of Soya Manchurian with you all, hope you will like it :)

Ingredients:
1 cup soya chunks (boiled in salted water, drain and keep aside)
2 tsp cornflour
1 tbsp ginger-garlic paste
1/2 red bell pepper (cut into cubes)
1/2 yellow bell pepper (cut into cubes)
1/2 green bell pepper (cut into cubes)
1 big onion (cut into cubes)
1 tbsp tomato ketchup
1 tsp chilly sauce
1 tsp soya sauce
1/4 tsp vinegar
1/4 tsp pepper powder
Salt according to taste
A pinch of ajinomoto
1 spring onion (green portion) for garnishing
Oil for frying

Method:

Put boiled soya, cornflour and salt on a plate and mix well. Keep it aside for 10-15 mins.

Heat oil in a kadhai, now add soya chunks in small quantity. Fry till they become crispy. Don't overcook them otherwise chunks will become hard.

Heat 2 tbsp of oil in a non-stick pan, add ginger-garlic paste and onions. Cook on high flame for 2 mins.

Now add red, yellow and green bell peppers. Mix well.

Add soya sauce, tomato ketchup, chilly sauce, vinegar and 1/4 cup of water. Simmer on low flame for 5 mins.

Add salt, pepper powder and ajinomoto.
Now add soya chunks and mix well.
Keep on low flame for 5 mins.
Garnish with chopped spring onion green and serve hot.

Garden Salad

noreply@blogger.com (Shruti Dhingra Wahi) — Tue, 19 Nov 2013 08:57:00 +0530

Hi Friends,
After having too many sweets on Diwali, me and my husband decided to have less calorie intake in our meal. So now a days I am making soups and salads more often than our full course meal.

I tried Garden Salad, adding bread croutons in it makes it crunchy and yummy ... So sharing my version of Garden Salad with you all :)

Ingredients:
1 bunch of lettuce (washed and torn roughly into pieces)
2 large tomatoes (sliced)
1 red onion (sliced)
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup of boiled corn kernels
Few olives (optional)
Handful of bread croutons
For Dressing:
2 tbsp of olive oil
2 cloves of garlic (mashed)
1 tbsp vinegar or juice of 1 lemon
A pinch of pepper powder
Salt according to taste

Method:

Put all the veggies in the large salad bowl.

To make dressing, put all the dressing ingredients in a small bowl. Whisk it nicely.

Pour on the veggies. Toss well.
Garnish with bread croutons.
Serve immediately.

Pepper Rasam/ Kali mirch Rasam

noreply@blogger.com (Shruti Dhingra Wahi) — Mon, 11 Nov 2013 22:14:00 +0530

Hello All,
Winters are welcome and welcome the cold and sore throat problems too... I face this problem quiet often so decided to have Pepper Rasam on regular basis to get rid of both the problems.

Ingredients:

2 Tomatoes
1 tbsp black peppercorns (roughly mashed)
1 tsp cumin seeds (roughly mashed)
3-4 cloves of garlic (roughly mashed)
1 tbsp rasam powder
1/4 tsp garam masala
A pinch of haldi powder
Few Curry leaves
Salt acc. to taste
1 tbsp roughly chopped coriander leaves
1 juice of lemon (instead of tamarind)

To Temper:

1 tbsp Ghee
1 tsp mustard seeds
Few curry leaves
A pinch of Hing
2 Red chillies (roughly broken)

Method:

Add chopped tomatoes, rasam powder, turmeric powder, crushed peppercorns, cumin seeds, garlic and salt in a heavy bottomed pan. Cook tomatoes till they become mashy and pulpy.
Add 2 cups of water and bring it to boil. Once it starts boiling simmer on low flame.
In the meanwhile heat ghee in a tadka pan, add mustard seeds, when it splutters, add red chilly powder, hing ,curry leaves mix well. Pour it over the rasam.
Garnish with chopped fresh coriander and sprinkle lemon juice on the top.
Serve it hot with boiled rice.....Enjoy.

Street Food Recipes Event - ZESTY SOUTH INDIAN KITCHEN

noreply@blogger.com (Shruti Dhingra Wahi) — Mon, 4 Nov 2013 19:44:00 +0530

Hi Friends,

Hope you had great time on Diwali, We enjoyed too. I know I am posting this event very late and sorry Swati for doing so. She gave me a chance to host the event in my space so big Thanks to her......She is an awesome cook and for her yummilicious recipes do visit her blog ZESTY SOUTH INDIAN KITCHEN....

We did shopping for the Diwali, going out and shopping is a fun but what about FOOD.....
In market now a days so many options are available in which Street Food is very famous like chaat papdi, gol-gappe, tikki, bhel puri YUM - YUM

This month event is very easy and one of our favorite STREET FOOD RECIPE EVENT ...
So what are you waiting for ???

Rules of the Event:

A linky will be open from November 1st to November 30th.
At least one new recipes and two recipes from the achieves. Please update the post with logo or worded link.
Recipe can be gluten or vegan free.
You have to link this announcement post in the recipes; using logo is welcome but not mandatory.
Non-bloggers are also welcome, send me full recipe with a photograph to my email id dhingrashruti01@gmail.com
Bloggers can link their recipes using the linky tool. In case they find it difficult or find some problem to link can also send & amp
Non-bloggers can send in their recipes to my mail with the following details-
Your Name-
Recipe Name-
Recipe Details-
Pic of the Dish

Recipe must be linked to my annoucement page and to Swathi's announcement page......

So Friends waiting for your Yummy Recipes :)

Butter Chicken (Punjabi Style)

noreply@blogger.com (Shruti Dhingra Wahi) — Fri, 25 Oct 2013 18:42:00 +0530

Hi All,
Butter chicken is a popular dish of Punjabi Cuisine made in tomato gravy. Rich gravy includes cashew-nuts, tomatoes and cream as main ingredients

Restaurant style Indian butter chicken was tried at home yesterday, which came out very well.

Ingredients:

Grilled/Tandoori boneless chicken

For Gravy:

2 tbsp butter
2 tbsp oil
1 big cardamom
2-3 cloves
1 tej patta
1" ginger (roughly chopped)
4-5 cloves of garlic (roughly chopped)
1 onion (sliced)
6-7 tomatoes (roughly chopped)
3-4 tbsp cashews (soaked in hot water)
1/4 tsp deggi mirch
1/2 tsp coriander powder
1/2 tsp garam masala
1 cup milk and 1 cup water
1 small pack of cream
2-3 tbsp of ketchup sauce

Method:

Prepare grill chicken with the help of sandwich maker.

To make makhani gravy, heat butter and oil together in a kadhai. Add big cardamom, cloves and tej patta. Now add ginger and garlic . Saute till they become golden pink in colour.
Add sliced onion. Cook till it becomes golden pink in colour.

Add chopped tomatoes, mix well and cook covered till they become pulpy.
Remove from fire. Allow it to cool.

Blend the mixture in the blender and sieve.
Add all the dry masalas and cashew paste.Stir for few seconds on medium heat.

Add milk and water mixture to get the desired gravy.Bring it to boil. Stirring constantly.
Add grilled/tandoori chicken and tomato ketchup. Cover and cook for 5-7 mins.
Before serving add cream. Mix well.
Garnish with fresh cream and fresh coriander leaves.
Enjoy.

Fish Fry (Kerala Style)

noreply@blogger.com (Shruti Dhingra Wahi) — Thu, 3 Oct 2013 01:36:00 +0530

Hi Friends,
Blogging after so many days, it seems like its been ages since I wrote my last post. Busy bee now a days ..
As I started my new blog, so many orders are coming which always keep me occupied.
But now I thought of giving time to my family, on their demand I made Fish Fry in Kerala Style today for the dinner....
Sharing recipe with you all, hope you will like it :)

INGREDIENTS

500 gm surmai or salmon fish (sliced)
2 tbsp ginger-garlic paste
3 tsp of fish masala (It contains everything, chilly powder, salt, garam masala) You can add more of chilly powder and salt according to your taste.

1/2 tsp turmeric powder
5 tbsp Lemon juice
2 tbsp semolina or roasted gram-flour or fine rice powder
Oil for shallow frying
Chaat masala
For Serving : Lemon wedges and onion rings

METHOD

Clean and wash the fish nicely under the running water. Keep it aside.
Pat dry gently with the kitchen towel.
In a bowl put fish slices, ginger-garlic paste, fish masala, turmeric, lemon juice, salt, semolina/gram-flour/rice powder. Mix well to make a paste. (Extra amount of red chilly powder can be added to make little more spicy)
Coat the marination evenly on both the sides of the fish and marinate for 30 minutes or 1 hour in the fridge.
Heat oil in a non-stick pan. Put the fish pieces slowly in the pan.
Fry till the fish slices become golden brown from both the sides.
Remove on an absorbent paper and sprinkle chaat masala on the top.
Serve with lemon wedges and onion rings.
Enjoy...........

South Indian Cooking (SIC) Series Event

noreply@blogger.com (Shruti Dhingra Wahi) — Mon, 16 Sep 2013 19:35:00 +0530

Hi Friends,
From Delhi but staying in Bangalore has made me a South Indian Food Lover. Love to have dosas, idlis and curd rice at-least twice a week.
This love towards South Indian Cooking inspired me to host Anu's event in my blog.
She has started SIC (South Indian Cooking) event long back and gave me an opportunity to host the event in my space. Thanks a-lot Anu for that.

Event Rules:

Use of LOGO is MANDATORY, as it will help to spread the word.
Link back to the Anu's Event Page and My Event page is necessary.
Event Start Date is September 15th and Ends on November 15th (a 2 month event).
Vegetarian and Non-Vegetarian recipes are allowed.
ANY number of entries are most welcome.
Archived posts are also welcome, but please re-post it with the even logo and link to this event page.
Non-Bloggers are welcome to participate, send in your recipe to dhingrashruti01@gmail.com
Bloggers can link to the corresponding Linky....at the end of this page. If you find it difficult to link it...you can also email me your recipe at dhingrashruti01@gmail.com

(NOTE: Please link the recipes according to the states names pls, and make sure if at all you make a mistake, you inform me about for me to correct it, else the entry will be deleted.)
( Please combine Pondicherry and Goa as one state entry)

So Friends waiting for your lip smacking recipes :)

2nd Giveaway Winner

noreply@blogger.com (Shruti Dhingra Wahi) — Wed, 11 Sep 2013 18:06:00 +0530

Hey Friends,
Thanks to all the participants who participated in my giveaway with love and great enthusiasm. I really want to thanks to all my friends who showed their love to my new blog as well .....

I received total 23 entries but only 1 will be the winner. And the

is

Anu Joshi

Congrats Anu, Please send me your address and phone number to dhingrashruti01@gmail.com. In case the winner doesn't response in 48 hours I will select the new winner....

Other participants please don't be sad some more giveaways are coming up :)

Chicken Thukpa ( With home-made flat noodles)

noreply@blogger.com (Shruti Dhingra Wahi) — Tue, 10 Sep 2013 15:24:00 +0530

Hi Friends,
Thukpa is famous recipe from Tibet ....... It is highly nutritive soup as it contains lots of veggies and chicken.
Recently I tasted it at one of my neighbour's house and started searching for a good Thukpa recipe....
Finally I made my own version which came out very nice and loved by all at home. Sharing the recipe with you all :)

Ingredients:
300 gm boneless chicken (cut into cubes)
Finely chopped vegetables (beans, carrot, onion, corn kernels, mushrooms )
5-4 spring onions (finely chopped)
1/2 thinly sliced red bell pepper
2 tbsp ginger-garlic paste
Salt
1/4 tsp pepper
1/2 tsp sugar
1/2 tsp Soya Sauce
1/2 tsp Chilly Sauce
1 tbsp lemon juice
A pinch of ajinomoto
Olive oil
4 cups of Chicken Stock

For Home-made flat noodles:
1/2 cup all purpose flour (maida)
1 egg
1/2 tsp salt
1 tsp oil
Water to knead dough

Method:

First to make flat noodles, put all the ingredients in a mixing bowl and make a soft dough of it.

Divide the dough into equal portion, make small balls.
Roll them with the help of a rolling pin. Make thin chapatis out of it.
Now take a knife and cut the chapati into long thin strips like flat noodles.

Keep them aside.
Now take a non stick pan, add olive oil. Add chicken cubes and fry till they are cooked and turn light pink in colour. Remove on an absorbent paper.Keep it aside.

In the same oil add chopped onions and saute till light pink in colour. Add ginger-garlic paste and saute for a minute.

Now add carrot, beans and red bell pepper. Mix nicely and cook on high flame till all the veggies are half cooked.

Now add corn kernels, mushrooms and spring onion. Cook on high flame for 1-2 mins.

Now add soya sauce, chilly sauce, salt, pepper, sugar and ajinomoto. Mix nicely.

Now add chicken pieces along with the chicken stock. Stir nicely and bring it to boil.
Once its start boiling add home-made flat noodles in the soup. Keep it on low flame and cook for another 7-8 minutes or till the noodles are cooked. carefully stir it in between.

You will see that the noodles will itself start floating on the surface. Now the soup is ready to serve.
Sprinkle lemon juice on the top and serve it hot with garlic bread or soup sticks
Enjoy.................

Murg Haryali Tangri

noreply@blogger.com (Shruti Dhingra Wahi) — Thu, 5 Sep 2013 22:47:00 +0530

Hi Friends,
Murg Haryali Tikka is one of the favourite Appetiser or Starter from North India. Main ingredient of the recipe are Mint and Coriander. You can add few spoons of spinach puree to make it more healthy and to give more rich green colour to the tikkas......

Normally this recipe is cooked with Boneless Chicken but I tried it with chicken drumsticks, which was a huge hit at my place. Hope you all will like it :)

Ingredients:
4-5 chicken drumsticks (boneless chicken is used for this recipe but I used chicken drumsticks)

First Marination:
2 tbsp of lime juice
1/2 tsp salt
1/4 tsp turmeric powder
1/2 tsp ginger-garlic paste

Second marination:
1/2 cup hung curd
1/4 tsp garam masala
Salt acc.to taste
1/4 tsp cumin powder
1/4 tsp red chilly powder
1 tbsp cornflour
Green Paste :

1/4 cup of Mint leaves
1/4 cu p of coriander leaves
1 green chilly
2-3 tsp of boiled spinach (optional)
5-6 cloves of garlic
1" ginger
2 tsp cashew

Method:

Clean, wash and give 2 slits on each drumstick. Pat dry and keep it aside.
In a bowl mix all the ingredients of the first marination. Mix well and apply this to chicken drumstick. Rub well and keep it aside for 1 hour.

Put all the ingredients of green paste into a blender and grind them into a fine paste. Transfer it to a bowl.

Take marinated drumsticks, add hung curd, salt, garam masala, cumin powder, cornflour and red chilly powder. Mix well.

Coat the marination nicely on the drumsticks and keep them in the fridge for 3-4 hours.

Roast the drumsticks in electric tandoor or in microwave (grill mode) for 7-8 mins.
Remove, apply oil and further roast for 3-4 minutes or till tender.
Serve hot along with onion rings, lemon wedge and favourite chutney of yours.

Event Announcement- Cooking With Seeds- Rice

noreply@blogger.com (Shruti Dhingra Wahi) — Sat, 31 Aug 2013 20:50:00 +0530

Hi Friends,
Happy to announce that I hosting Priya's event in my space. Please do visit her space Priya's Versatile Recipes for her lip-smacking recipes...........
Rice is the most widely consumed staple food for a large part of the world.....It is available in 3 sizes long, medium and small.
Long rice is use to make different types of Biryanis, medium rice becomes more sticky so it is normally used in making Sushi and Risotto in Italy.
Small rice is use to make rice puddings like Kheer and Phirnis......

The event rules are as follows-

The event runs from 1 Sept 2013 to 30 Sept 2013
You can cook anything from rice (white rice or brown rice). It can be a starter, main dish, side dish, dessert or any other recipes.
Bloggers can link their recipes using the linky tool.
Recipe must be linked to Cooking With Seeds event hosted by Shruti Rasoi and announced by Priya.
Follow Shruti Rasoi via GFC and like the page on Facebook.
Send in any number of entries. You can link in 2 archived posts as well.
Usage of logo is appreciated for all entries as it would help spread the word.
You can link both vegetarian and non-vegetarian recipes.
Non-bloggers can send in their recipes to my email dhingrashruti01@gmail.com with the following details-

Your Name-
Recipe Name-
Recipe Details-
Pic of the Dish-

So Friends waiting for your lip-smacking entries :)

Image source: Google

Spinach Soup (Palak Shorba)

noreply@blogger.com (Shruti Dhingra Wahi) — Fri, 23 Aug 2013 22:57:00 +0530

Hi All,
Its raining in Bangalore from last 1 week. Rain and soup, what a combo ??
I am big fan of soups and keep trying different varieties of soup at home.
My today's post is Spinach soup (palak shorba), Hope you will like it :)

Ingredients:
1 bunch of spinach
1 tomato
1" ginger
2 tsp ghee
2-3 cloves of garlic
1" cinnamon
2-3 cloves
Salt acc.to taste
1/4 tsp pepper powder
1/2 lemon
1/2 cup beaten cream/malai

Method:

Remove stem of spinach and wash it under running water.
Put tomato, ginger and spinach in a pressure cooker with 1 glass of water. Close the lid and give 2 whistles.
Once the pressure drops down, let the mixture gets cool.
Grind it in a mixer and keep it aside.
Heat ghee in heavy bottomed pan, add roughly crushed cinnamon, garlic and cloves.

Add spinach puree and bring it to boil.

Now add salt and pepper powder, mix well.
Add cream, mix.
Remove from fire and serve hot with bread croutons.

Vegetable Man-chow Soup

noreply@blogger.com (Shruti Dhingra Wahi) — Thu, 22 Aug 2013 18:04:00 +0530

Hi Friends,
Last week was the busiest week for me, my son and hubby both fell sick :(
I always preferred giving light diet which includes kichdi and soups to my hubby and son for the whole week...
As the hubby was not well so he demanded for different types of soups, as the medicines spoiled his taste buds.

Ingredients:
1 Carrot (finely chopped)
3-4 beans (finely chopped)
1/4 cup Cabbage (finely chopped)
1/2 red bell pepper or green capsicum (finely chopped)
1 tbsp ginger-garlic paste
2-3 spring onion (finely chopped)
1 tbsp dark soya sauce
1/2 tbsp vinegar
1 Green chilly sauce
3 cup vegetable stock or water
1/4 tsp black pepper
Salt acc.to taste
1/4 tsp MSG (Ajinomoto)
2 tbsp cornflour dissolve in 1/4 cup of water
1/2 cup noodles deep fried*

Method:

Heat oil in non-stick pan, add spring onion whites and ginger-garlic paste and saute for few seconds.

Add all the finely chopped vegetables, stir fry 2 minutes or till the veggies are half cooked.

Add stock/water, soy sauce, chili sauce and vinegar. Bring it to boil.
Add salt, black pepper powder and ajinomoto in the mixture, simmer on low flame.

Now add the cornflour mixture, stir continuously till it becomes thick. Remove from heat.

Garnish with spring onion and crispy noodles. Serve hot.

Note:

Boil water in a heavy bottomed pan, add hakka noodles, a tsp of salt and oil in it. Cook on slow flame till its half cooked. Drain it completely on the strainer. Spread them on a tray and let them dry for half an hour.

Heat oil in a kadhai, deep fry the noodles till they become golden brown in colour. Remove on an absorbent paper. Garnish on soups.

You can store these crispy noodles in an air tight container for future use .

My 2nd Giveaway

noreply@blogger.com (Shruti Dhingra Wahi) — Sat, 10 Aug 2013 19:18:00 +0530

Hi Friends,
Back with a long awaited Giveaway, I am very happy to announce that I started a New Blog so paying more attention on it. But don't be disappointed I will definitely keep posting new recipes in this Blog as this is my Dream Blog :)
So coming to the giveaway......A brand new Kitchenware for you all from a Branded Company.........

These colorful containers feature easy-open tabs and are perfect for fridge, kitchen drawers and on-the-go. They are stack-able and can nest into one another thereby saving space. Available in 3 different sizes to fit exactly where you want them to.

Rules to be followed:

Giveaway starts from 12 August to 12 September 2013.
Follow my Blog and New Blog via GFC (Google Friend Connect) left side of the blog.
Like Shrutisrasoi and Tupperware, Avon, Amway....page on Facebook.
For bloggers : Add a picture link on your sidebar of your blog.
For NON-Bloggers: Skip step 4 …..You have to mention about giveaway on your Facebook page and make it public so that I can check.
For NON-Bloggers:Tag 5 of your friends (in the image or in the comment) and please do leave a comment below the picture.
Once you are finished with all the entries…. Leave the comment below with the following details :

GFC Name:

Facebook Name:

Email id:

Blog Link/ Facebook Link:

Points to be noted/terms:

The giveaway is open only for Indian residents.
Lucky winners will be selected with random.org.
I will be checking all the entries personally. If you don’t leave a comment below then your entry will not be considered.
This is not a sponsored giveaway all the products are bought by me personally and the colour of the product may vary from the picture given above.
Organizers /Sponsors cannot be held liable for usage of any third party tools and resources to conduct a part of the process
The giveaways do not follow any return or warranty policy.
By providing your comments its deemed that you have given your consent as a participant or nomination.
Sponsors cannot be held liable for selection of final winners to giveaways.
For any queries you can contact me through email id dhingrashruti01@gmail.com or shrutisrasoi@gmail.com
So people I wish you ALL THE BEST for the giveaway and hoping for the lots of responses.

Kesar Pista Kulfi

noreply@blogger.com (Shruti Dhingra Wahi) — Thu, 1 Aug 2013 01:00:00 +0530

Hello Friends,
I remember the day when Divya Pramil gave me an opportunity to host the first post of SNC event. It was a privilege for me to host the event and I was super excited. That was the beginning of the event, it started with very few members and now its flooded with so many talented bloggers....

SNC event has become a huge hit in a very few days, All credit goes to Divya and all my blogger friends, who participated in the event with full enthusiasm.
This time again I got a chance to host the event and I decided to make something sweet.

Festivals are going to start from this month, already Ramzan is going on, then Rakhi, Ganesh Chaturthi, Onam, Durga Ashtami ........Big list of festivals will make big list of guest visiting your house :)

Why not WELCOMING your GUESTS with our famous North India Kesar Kulfi ??? YUM YUM ....
So today's challenge from North Team to our lovely South Team is Kesar Pista Kulfi ...........

Ingredients:
1 litre milk
1/2 tin condensed milk (I used Amul)

1/2 cup sugar

1 1/2 tbsp cornflour
1/4 tsp cardamom powder
1/3 cup chopped pistachios
1/4 tsp saffron (kesar)

1/4 tsp rose water

Method:

Dissolve cornflour in 1/2 cup milk and keep aside.
In the meanwhile pour the remaining milk, condensed milk ,and sugar into a heavy bottomed pan and bring it to a boil.

Keep scraping the cream (malai) from the sides of the pan, this will give thick texture to the mixture.

Keep boiling on low flame it it reduces to 3/4 quantity.
Pour the cornflour mixture into the mixture. Mix well and keep stirring to avoid lumps formation.

Stir well until the mixture becomes thick.
Add cardamom powder, saffron and chopped pistachios.

Remove from fire and allow it to cool.
Add rose water. Mix well.
Now pour the mixture into kulfi molds or Popsicle molds,cover with the lid and freeze for 3 to 4 hours.

Remove from freezer, insert ice lolly sticks as handles and again freeze until firm.
When the Kulfi is completely set, keep the mold under tap water for a second & then slowly pull out the kulfi and serve immediately.

I am part of Northern Team:

Vegetable Spring Roll

noreply@blogger.com (Shruti Dhingra Wahi) — Mon, 29 Jul 2013 21:05:00 +0530

Hi Friends,
Rainy season is here and how come we miss spring rolls along with our favorite chutney.....YUM !!!! Evenings with crispy an all time favorite snack and a cup of tea....
Spring roll is a famous appetizers from Chinese cuisine consist of various fillings like vegetables, chicken fish and prawns. Wrapped in a pancake and deep fried. It is enjoyed by everyone esp. children. I used ready-made wrapper which are easily available in the market. So make this delicious appetizer at home in no time :)

Ingredients:
Ready-made spring roll sheets
1 tbsp cornflour in 1/4 cup of water
Oil for deep frying

For spring roll stuffing:
2-3 spring onions (Chopped)
1 carrot (fine julienne)
1/2 green bell pepper (fine julienne)
1/2 red bell pepper (fine julienne)
1/2 yellow bell pepper (fine julienne)
1/4 cabbage finely shredded
5-6 beans (finely chopped)
1 tsp ginger-garlic paste
1 tbsp red chili sauce/ tobascco
Salt according to taste
1/4 tsp pepper
A pinch of Ajinomoto
1 tbsp oil

Method:

Heat oil in a kadhai, add the spring onions. Saute on high flame for 1-2 mins. Add ginger-garlic paste. Saute for a min on high flame.

Add the beans bell peppers and carrot. Saute for 3-4 mins of high flame. Don't overcook the vegetables.
Now add the cabbage, salt, pepper and ajinomoto. Mix well.
Add the red chili sauce and mix nicely.

Remove from fire, allow it to cool completely.

As I used Ready-made sheets..... To thaw the sheets, follow the instruction given on the back side of the packet.

Take one sheet at a time.

Place around 1 tbsp of the filling on one end of the wrapper.
Fold in the edges and roll tightly. Apply cornflour paste to open end and seal.
Repeat with the remaining sheets to make to make as many spring rolls as you want .

Heat oil in a kadhai and deep-fry till they are golden brown. Drain and remove on absorbent paper.
Cut diagonal in small pieces and serve hot with your favorite ketchup or chutney.

Note: Don't overcook the vegetables. Filling should be fully dry otherwise they will make the rolls soggy.
You can make the rolls in advance, store in air-tight containers and keep them in freezer for future use.

Pani Puri (Gol Gappe)

noreply@blogger.com (Shruti Dhingra Wahi) — Tue, 23 Jul 2013 12:09:00 +0530

Hi All,
Rainy season is here and eating out from PHERIWALAS (street vendors) is not hygienic. My son loves Gol Gappe , whenever he sees Pani puri vendor he cant resist them. So after seeing his love towards Pani Puri, I decided to make it at home, so that he get hygienic food of his choice.

Ingredients:
1 pack of puris ( I used ready-made one )

For Pani (Spicy Water)
1 1/2 cups mint leaves (pudina)
1/cup coriander leaves
1/3 cup tamarind (imli)
25 gms chopped ginger
2-3 green chilies
1 tsp roasted cumin seeds
1 1/2 tsp black salt
1/2 tsp asafoetida (hing)
1/2 tsp black pepper powder
2 tbsp sugar
salt to taste

Remaining ingredients:
Boiled Potatoes
Boiled black chickpeas
Tamarind Chutney

Method:

Soak the tamarind in ½ cup of warm water for 1 hour. Strain out all the pulp through a sieve. Keep aside.
Combine the pulp with the remaining ingredients of pani in a blender and grind into a fine paste. Keep adding water according to the requirement.

Transfer the paste into a large bowl, add 1 litre of water, black salt and salt and mix well.

Chill for at least 2 to 3 hours before serving.

Note: Add 3-4 tbsp of tamarind chutney into the pani for more flavour and less spicy. In case you don't have tamarind chutney then skip this step.

For Serving:

Mash boiled potatoes roughly and mix boiled chickpeas into it. Add 1/2 tsp salt, 1/4 tsp red chilly powder and 1/4 tsp cumin powder. Mix well and serve along with the pani puri.
Crack a small hole in the centre of each puri.

Fill with little potato-chickpea mixture, then top a little tamarind chutney.
Immerse it in the chilled pani and serve immediately.

Sending it to Guru's event:

Kesari Bath

noreply@blogger.com (Shruti Dhingra Wahi) — Fri, 19 Jul 2013 16:28:00 +0530

Hi Friends,
Kesari bath is the traditional dessert from Karnataka. It is a famous dish which is prepared during the festivals like Ugadi....
In North India we make Suji Halwa in the same way but don't add kesar (saffron) or yellow colour in it.

Kesari Bath dish can be prepared not only as Dessert but can be prepared for Breakfast too and can be served along with Uppittu (upma) ,both the dishes in equal quantity one plate is popularly called as the "Chow Chow Bath".

Ingredients:
1 cup Rawa/Semolina
1 cup sugar
1 cup Ghee
2 cups water
1 cup milk
1/4 tsp cardamom powder
1/8 tsp of kesari/yellow food color
1/4 cup cashew and raisins in fried in 1 tbsp of ghee

Method:

Take a kadai, heat 2 tbsp of ghee, fry the rawa until you smell the fried rawa's aroma slightly turning brown. Remove from fire and keep it aside.

In the pan, heat 1 tbsp for ghee. Fry cashews and raisins for 5 seconds. Remove from gas stove, keep them aside.

Add half quantity of sugar, water and milk along with 1 tbsp of ghee and bring it to boil on a high flame.

Add the Kesari or yellow colour color.

Now turn the heat to low and start adding fried rawa slowly into the sugar mixture. Keep stirring continuously to avoid lump formation.

Once the sugar gets dissolved completely and raw smell of rava leaves and its fully cooked. Add cardamom powder and mix well.
Now add remaining ghee on the top of the Kesari bath and keep stirring continuously till the kesari bath starts leaving the sides of the Kadhai.
Lastly add the roasted cashews and raisins mix well and remove from gas stove.

Serve hot.

Note:
Three main ingredients Semolina, Ghee, Sugar can go in the ratio of 1:1:1 for best results...... Water and main ingredients ratio must be 3:1

Sending this recipe to Guru's Event: