Thursday, January 31, 2013

Taco Shells




Ingredients
Taco shells – 4
Boiled rajma – 1 cup
Taco seasoning – 1 cup
Chopped tomato – ½ cup
Chopped cucumber – ½ cup
Chopped onion – ½ cup
Red chilli powder – 1 tsp
Salt to taste

For tempering
Cumin seeds – 1 tsp
Oil – 2 tsp

Method
  1. Prepare the taco shells using directions given on pocket.
  2. Heat oil in a pan, add cumin seeds allow them to splutter.
  3. Add onion pieces and sort for 3 mins.
  4. Add rajma and mix well.
  5. Add taco seasoning, chilli powder, salt and mix well.
  6. Leave it for 5 mins. Switch off the flame.

Arrangement
Take prepared taco shell, first fill with rajma upto ¾ part, then tomato (2 tsp), cucumber (2 tsp), Salsa (1 tsp and serve. 

Linking to:
WTML@ GayathrisCooksPot,
New "U"@ CooksJoy.

Wednesday, January 30, 2013

Butter Chicken






Ingredients
For Marination
Boneless chicken – ½ kg
Ginger garlic paste – 1 tsp
Red chilli powder – 3 tsp
Garam masala – 1 tsp
Turmeric powder – 1 tsp
Curd – 3 tsp
Salt to taste

For paste
Chopped tomato – 1 cup
Chopped onion – 1 cup
Ginger garlic paste – ½ tsp
Green chilli slits – 5
Whole garam masala – 2 tsp
Oil – 2 tsp

For gravy
Butter – ½ stick + ¼ stick
Oil – 1 tsp
Tomato ketchup – 2 tsp
Heavy cream – 2 tsp
Kasoori methi powder – ½ tsp
Coriander powder – 1 tsp
Saffron (3 strings) soaked in milk (2 Tsp)

Method

For paste
  1. Heat oil in a pan, add onion and fry until it becomes translucent.
  2. Add ginger garlic paste and fry until raw smell goes.
  3. Add green chillies, whole garam masala and fry for 2 mins.
  4. Add tomato and cook for 5 mins.
  5. Switch off the flame. Cool it.
  6. Transfer it to a jar and make smooth paste.


For chicken
  1. In a bowl marinate chicken with ingredients listed under marination.
  2. Leave it for 1 hour.
  3. Heat butter (¼ stick), oil in a pan and add marinated chicken.
  4. Cook until the chicken is half cooked.


For gravy
  1. Heat remaining butter in a pan add ground paste and let it boil for 5 mins on low medium flame.
  2. Now add cooked chicken and let it cook.
  3. Add Saffron milk, coriander powder, kasoori methi, heavy cream, ketchup and cook for 5 mins.

Note:
  1. For gravy preparation, keep the low medium flame for entire process.
  2. While cooking chicken, don’t add water.
Linking to:
Cook like a Celebrity Chef.

Sri Lanka Food Blog

Tuesday, January 29, 2013

Pachi Pulusu






Ingredients
Tamarind Soaked
(Goose berry size)
Jaggery / Bellam – small piece
Finely chopped onion – ¼ cup
Salt to taste

For paste
Sesame seeds / Nuvvulu – 3 tsp
Peanuts / Pallilu – 3 tsp
Water - 3 tsp

For tempering
Mustard seeds – ½ tsp
Cumin seeds – 1 tsp
Red chillies – 4
Curry leaves – 4
Hing - pinch
Oil – 1 tsp

Method

For Paste

  1. Dry roast sesame seeds and peanuts. Cool it.
  2. Make paste using 3 tsp of water.

For Pulusu

  1. Collect the tamarind juice and discard the pulp.
  2. In a bowl collect tamarind water, paste, jaggery and salt. Mix well.
  3. Heat oil in a pan and temper it.
  4. Add this tempering to the tamarind water.
  5. Add chopped onions and mix well.
  6. Serve with Ven pongal.

Note:  If you like more tamarind taste, take little more tamarind.

Linking to :
Sara's Traditional & Native Recipes,
WTML@GayathrisCookspot,
Hearth & Soul Blog Hop : 136 : 1/29/2013.

             Hearth & Soul Hop



 

Monday, January 28, 2013

Poached Eggs in Tomato Gravy






Ingredients
Eggs – 4
Curry leaves – 1 string
Water – 2 cups

For tomato gravy
Tomatoes – 2
Turmeric powder – ½ tsp
Coriander powder – 1 tsp
Coconut powder – 2 tsp
Red chilli powder – 2 tsp
Salt to taste

For tempering
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Methi seeds – ½ tsp
Ginger garlic paste – 1 tsp
Chopped onion – ½ cup
Green chilli slits – 4
Oil – 2 tsp

Method
  1. In a mixi jar add all ingredients under tomato gravy. Grind it.
  2. Add water, again grind until smooth paste
  3. Heat oil in a pan add mustard seeds, cumin seeds, mustard seeds.
  4. Allow them to splutter. Add onion and fry for 2 mins.
  5. Add ginger garlic paste and fry until raw smell goes.
  6. Add green chillies and fry for 2 mins.
  7. Add whole garam masala and fry for 3 mins.
  8. Add gravy mixture and add water. Let it boil for 10 mins on medium flame.
  9. Now break the eggs directly into the gravy.
  10. Don’t mix it. Cover it with lid. Boil for 10 – 15 mins.
  11. It is like medium thick gravy.
  12. Serve with rice or roti.


Thursday, January 24, 2013

Rajma Mushroom Pulao





Ingredients
Rice – 2 cups
(Soak for 15 mins.)
Chopped mushrooms – 250 gms
Boiled rajma – 1 cup
Chopped green chilli – 4
Chopped onion – 1 medium
Chopped tomato – 1 medium
Ginger garlic paste – 1 tsp
Salt to taste
Water – 4 cups
Lemon juice – 2 tsp
Pudina, coriander leaves

For tempering
Mustard seeds – 2 tsp
Cumin seeds – 2 tsp
Whole garam masala – 1 Tsp
Garam masala – 1 tsp 
Fennel seeds – 1 tsp
Oil – 2 tsp
Butter – 1 Tsp

Method
  1. Heat oil and butter in a pressure cooker and temper it.
  2. Add onion, green chillies,whole garam masala and sort for 5 mins.
  3. Add ginger garlic paste and mix well for 2 mins.
  4. Add tomato and cook for 3 mins.
  5. Add mushrooms, rajma and mix well. Cook for 7 -8 mins.
  6. Add water and let it boil. Add rice, garam masala, pudina, coriander, salt and mix well.
  7. Close it with lid. After 3 whistles, open the lid. Add lemon juice and mix well.
  8. Serve with Raita.
Linking to:
Saras - Dish in 30 Minutes,
WTML @ Gayathriscookspot,
New "U" @ Cooksjoy,
Cooking With Seeds - Dals,
Dish Name Starts With R.

 



Wednesday, January 23, 2013

Mexican Rice





Ingredients
Cooked rice – 1 cup
Knorr garlic cube – 1
Red chilli powder – 1 tsp
Salt to taste
(Knorr cube has salt)
Oil – 1 ½ tsp

Method
  1. Heat oil in a pan, add cube powder and mix well.
  2. Add rice, chilli powder, salt and mix well for 3 mins.
  3. Place 2 Tsp of rice in the center of tortilla. Roll and serve.
Linking to:
 

Sunday, January 20, 2013

Vegetable Rolls



Ingredients
For Stuffing
Boiled green peas – 1 cup
Sprouted moong dal - 1 cup
Grated carrot – ½ cup
Boiled sweet corn mashed – ½ cup
Jeera – 1 tsp
Garam masala – ¼ tsp
Chole masala – ½ tsp
Green chilli paste – 1
Pepper powder – 1 Tsp
Lemon juice – ½ piece
Salt to taste
Oil – 2 tsp
Oil to fry

For Dough
All purpose flour – 1 cup
Salt to taste

Method

For Dough
                        In a bowl mix flour and salt. Make a dough using water. Keep it aside for 30 mins.

For Stuffing
                        Heat oil in a pan, add jeera aloe to temper. Add vegetables, green chili paste and mix well. Let fry for 3 mins. Add moong dal, pepper powder, garam masala, chole masala, salt and mix well for 2 -3 mins. Add lime juice and mix it. Allow this mixture to cool.

                       
For Rolls

                   Divide the dough into lemon size balls. Roll it as puri. Place the stuffing (1 -2 tsp).Fold the sides first and roll it. Apply little water to the edges and roll it. Add 4 to 5 Tsp oil in a pan and shallow fry it. Serve with tomato ketchup. 




                                                                                         
      



                                       

  


                                               
    



Linking to:




              


                    Hearth and Soul blog hop at Zesty South Indian kitchen

Friday, January 18, 2013

Peanut Chocolate Cups - My 200th Post






Ingredients
Peanut butter – ½ cup
Semisweet Chocolate – 400 gm  
Butter – 2 Tsp
Confectioner sugar – 3 Tsp
Chopped nuts

Method
  1. Line the muffin tray with cup liners.
  2. In a bowl, whip the peanut butter, sugar, butter with a hand mixer until mixed.  
  3. Melt the chocolate in a double boiler. Add nuts and mix well.
  4. Add ¼ mixture to each muffin. Flattened it.
  5. Place it in the freezer for 30 mins. Remove from freezer. 
  6. Place some 2 tsp peanut mixture into each cup. Flattened it.
  7. Again place it in the freezer for 30 mins. Remove from freezer.
  8. Add remaining chocolate liquid to each cup and Flattened it.
  9. Again place it in the freezer for 30 mins. Remove from freezer. 
Linking to:
WTML@Gayathriscookspot,
New "U"@CooksJoy,
Innovative Recipes@Lemoncurry,
Cook like Celebrity Chef.

                  Sri Lanka Food Blog



I got an award from Jaleela.


Participation Award


Thursday, January 17, 2013

Blackberry Pancake




Ingredients
Wheat flour – 1 cup
Sugar – 3 tsp
Milk – ¾ cup
Blackberries halves – ½ cup
Butter – 3 Tsp

Method

  1. In a bowl, add dry ingredients and mix well.
  2. Add butter (2 Tsp), milk and mix it well. Keep it aside for 5 mins. Add blackberries.
  3. Heat a pan, apply butter.
  4. Take a ladle full of batter and pour it on tawa like mini set dosa and cover it with lid.
  5. Cook it on low flame. Turn the pancake. Serve.
Linking to:
WTML @ Gayathriscookspot.

Tuesday, January 15, 2013

Vegetable Manchurian




Ingredients
Finely chopped cabbage – 1 cup
Finely chopped carrot – ¾ cup
Finely chopped onion – ¾ cup
Finely chopped beans – ¾ cup
Finely chopped capsicum – ½ cup
Finely chopped green chillies – 3
Maida - 3 tsp
Corn flour - 1 tsp
Ginger, garlic paste – 1 tsp
Salt and pepper powder to taste
Oil to fry
Coriander leaves for garnishing

For the sauce
Chopped garlic – 2 tsp
Green chilli – 3
(Cut chillies vertically in between)
Tomato sauce – 2 tsp
Chilli sauce – 2 tsp
Soya sauce – 1 tsp
Vinegar – 1tsp
1 tsp of corn flour mixed with 1 cup water
Salt to taste
Oil – 1 tsp

Method

For the balls
                Ina bowl add all chopped vegetables, maida: cornflour (2: 1), pepper powder and salt. Knead well. Form small balls from the mixture. In case of any trouble, sprinkle a little water to bind the mixture. Deep fry in hot oil till golden brown. Drain on absorbent paper and keep aside.
For the sauce
                    Heat oil in a pan add garlic, green chillies. Stir fry over a high flame for a few seconds. Add fried balls, cornflour paste, soya sauce, chilli sauce, tomato sauce, vinegar and salt. Simmer for a few minutes. Garnish with coriander leaves.

Note: Add maida, cornflour according to vegetables quantity. 

Linking to:
'ONLY' Street Foods Of The World hosted by Archana.

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Monday, January 14, 2013

Semiya Sabudana Payasam





Ingredients
Vermicelli / semiya – 1 cup
Sabudana / Saggubiyyam – 1 cup
Sugar – ½ cup
Ghee – 2 tsp
Milk – 2 cups
Water – 5 cups
Coconut powder – ¼ cup
Dry fruits for garnishing

Method
  1. Heat ghee in a pan, fry dry fruits and keep it aside.
  2. To the same pan, add vermicelli and roast. Keep it aside.
  3. Apply oil to the sabudana. Mix well.
  4. Boil water in a pressure cooker, add sabudana and close it with lid for 2 whistles.
  5. When pressure releases, add vermicelli and cook for 10 mins. on low medium flame.
  6. Add sugar and cook for 5 mins.
  7. Add coconut powder and stir for 2 mins. 
  8. Add milk, dry fruits and elachi powder and mix well and leave for 4 mins..
  9. Switch off the flame. Serve.   
Linking to:

Click to win exciting Prizes..          Sri Lanka Food Blog

Give Away Gift From Foodelicious



         Hi Friends, Pari from Foodelicious had announced winner for ‘Only’ Side Dishes. I got a Tarla Dalal’s Healthy Starters book. It has wonderful delicious starters.

Visit Pari's Foodelicious blog. It is a wonderful space and many nice recipes.
Once again thank you Pari.






Friday, January 11, 2013

Hara Bara Rice




Ingredients
Basmati rice cooked – 1 cup
Palak puree – 1 cup
Chopped onion – 1 medium
Green chilli – 5
Ginger garlic paste – 1 tsp
Garam masala – ½ tsp
Sugar – ¼ tsp
Salt to taste

For tempering
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Whole garam masala – 2 Tsp
Fennel seeds – ½ tsp
Oil – 2 tsp
Butter – 1 tsp

Method
  1. Heat oil and butter in a pan. Temper it.
  2. Add chopped onion and fry until color changes.
  3. Add ginger garlic paste and fry until raw smell goes.
  4. Add green chillies, palak puree, sugar, salt and fry for 5 mins.
  5. Add cooked rice and mix well.
  6. Serve with raita.
Linking to :
Saras Dish In 30 Minutes - Rice Recipes,
Foodabulous Food,
Siris Food Flavours,
WTML @ Gayathriscookspot.


        Click to win exciting Prizes..