Thursday, February 28, 2013

Pineapple Spinach Salsa






Ingredients
Pineapple – ½ cup
Tomato pieces – 1
Chopped onion – ½ piece
Chopped spinach / Palakura – 3 big leaves
Olive oil – 2 tsp
Lime juice – ½ tsp
Pepper powder to taste
Salt to taste

Method

  1. In a bowl add all ingredients and mix well. Serve with scoops / chips.

Linking to:


Wednesday, February 27, 2013

Pastry cups with Fruits





Ingredients
Puff pastry – 1
Strawberry halves – 2 in each
Blackberry halves – 2 in each
Chocolate chips – 2 in each
Cooking spray

Method
  1. Preheat oven to 3750F.
  2. Thaw the puff pastry sheets as per pocket instructions.
  3. Unfold the pastry sheets on floured surface. Roll the sheets.
  4. Cut into Square shape. Spray the oil in muffin pan.
  5. Place the sheets into the muffin pan. On that place fruits, chocolate chips.
  6. Bake for 10 mins. Cool it.
Linking to:
Hearth & Soul Blog Hop : 140: 2/26/2013,
Gayathris WTML event hosted by Merry Tummy.

Hearth & Soul Hop


Monday, February 25, 2013

Giveaway@ Hyderabadi Cuisine





Hi Friends, Roha from Hyderabadi Cuisine has posted a wonderful giveaway. 
     
     Please visit her blog and follow the rules given by her. 


      Good Luck...:) 

Rice salad




Ingredients
Rice – ½ cup
Green capsicum – 1
Red capsicum – 1
Chopped lettuce – ½ cup
Roma tomatoes halves – 10
Honey - 1 tsp
Pepper powder – 1 tsp
Salt to taste
Oil – 1 tsp

Method
  1. Heat oil in a pan, add rice and fry for 10 mins on low medium flame.
  2. Transfer it to a bowl, add remaining ingredients and mix well. Serve it.
Linking to:
Dish In 30 Minutes - Soups & Salads,
Cook like a Celebrity Chef -4,
Gayathris WTML event hosted by Merry Tummy,
Akila's Dish Name Starts with R.


     

Friday, February 22, 2013

Palak Carrot




Ingredients
Palak leaves / spinach – 4 bunches
Carrot – 1 ½ cup
(Cut into round shape)
Kasoori methi – 1 tsp
Coriander powder – 1 tsp
Cumin powder -1 tsp
Garam masala -1 tsp
Oil – 5 tsp
Salt to taste

For paste
Tomato chopped – 2
Onion chopped – 1
Green chilli – 5

Method
For Paste
  1. In a jar add onion, tomato, green chillies and make paste.


For Palak
  1. Wash & cut the leaves. Boil the water.
  2. Place the leaves in water for 3 mins. Strain it. Make it as paste.


For Palak Carrot
  1. Heat oil in a pan, add paste and cook until raw smell will go.
  2. Now add palak paste, carrot pieces and cook till oil oozes out.
  3. Now add kasoori methi, coriander powder, cumin powder, garam masala and salt.
  4. Cook for 5 mins. Serve with roti. 


Thursday, February 21, 2013

French Macarons Not Successful – Baking Partners Challenge # 7






Recipe adapted from Martha Stewart.

I would like to thank Swathi, Reshmi, Julie, Priya and all other Baking Partners.

Ingredients
Almond meal – ¾ cup / 75 Gms
Icing Sugar – 1 cup / 125 Gms
Egg whites – 2 large eggs aged
Cream of tartar / salt – ¼ tsp
Superfine sugar – 1 Tsp plus 1 Tsp / 20 Gms

Method

For eggs
  1. Separate the egg whites and egg yolks.
  2. I kept egg white in a bowl covered with a tissue paper for 3 to 4 days.
  3. Before baking, I kept my eggs outside for 2 hours.

Preparation of almond meal
  1. I soaked almonds in water for 1-2 hrs and remove the skins.
  2. And spread on a paper napkin for 1 or 2 days.
  3. Grind into fine powder and sieved them twice.
  4. Pulse confectioner’s sugar and almond flour in a food processor. Sift mixture for 2 times.
  1. Whisk whites with a mixer on medium speed until foamy.
  2. Add cream of tartar or salt, and whisk until soft peaks form.
  3. Reduce speed to low, and then add superfine sugar.
  4. Add sugar little by little and make sure that the sugar is completely dissolved.
  5. Increase speed to high, and whisk until stiff peaks forms, about 8 minutes.
  6. Sift flour over egg whites, and fold until mixture is smooth and shiny.
  7. Transfer the batter to a pastry bag or ziploc bag fitted with a ½ inch plain round tip.
  8. Pipe the batter onto baking tray about 1 inch size. Tap it.
  9. Let it stand for 30 – 60 minutes.
  10. Preheat oven to 3750C. Reduce to 3000C. Bake for 15 mins.
  11. Let macarons cool on tray for 2 mins and then transfer to a wire rack
  12. Sandwich 2 same size macarons with 1 tsp filling.
  13. Serve immediately or freeze for upto 3 months.


Buttercream Filling

Ingredients

Confectioner's sugar – 1 cup
Unsalted butter –½ cup 
Vanilla extract – ½ tsp
Milk – 1 Tsp
Blue colour

Method

  1. In a bowl cream butter with electric mixer.
  2. Add sugar at a time, beating well on low speed for 2 mins.
  3. Add vanilla, milk and beat at medium speed until light and fluffy.
  4. Cover the bowl, keep it aside.
Linking to Baking Partners by Swathi. 

  

Red Lentil Noodles Soup




Ingredients
Red lentil – ½ cup
Chopped onion – 2 Tsp
Oil - 2 tsp
Cooked noodles – ¼ cup
Jeera – ½ tsp
Italian seasoning – ¼ tsp
Pepper powder to taste
Salt to taste

Method
                      In a pan add red lentil, water (3 cups), oil, onion and cook until dal become soft. Mash dal.  To this add remaining ingredients. Cook it on low flame for 5 – 7 mins. Serve hot.

Linking to:
Fast Food Event Series,
Saras Dish In 30 Minutes - Soups & Salads,
Cook like a Celebrity Chef event by Food Corner,
Gayathri's WTML event hosted  by Merry Tummy,
Cooking With Seeds - Dals,
Akila's Dish Name Starts with R.

             

   


Wednesday, February 20, 2013

Raw banana Chutney





Ingredients
Raw banana – 2
Tamarind pulp – small ball
Peanut powder – 2 tsp
Salt to taste
Garlic – 3 cloves
Oil – 1 tsp

For tempering
Mustard seeds – 1 tsp
Cumin seeds – 2 tsp
Chana dal – 2 Tsp
Urad dal – 2 Tsp
Curry leaves – 10
Red chillies – 3
Green chillies – 6
Turmeric powder – ½ tsp
Hing a pinch
Oil – 2 tsp

Method
  1. Apply oil on all sides of banana.
  2. Put it on flame and rotate it until it cook inside.
  3. Remove from the flame and peel it. Chop into small pieces.
  4. Heat oil in a pan and temper it.
  5. Add chopped banana pieces and mix well.
  6. Add garlic pieces and mix well. Leave for 2 mins. Cool it.
  7. Transfer it to a bowl, add tamarind pulp, salt and grind it.
Linking to:
Gayathris WTML hosted by Merry Tummy,
Cook like a Celebrity Chef event by Merry Tummy,
Hearth & Soul Blog Hop 139: 2/19/2013,
Akila's Dish Name Starts with R.

          Hearth & Soul Hop  



Tuesday, February 19, 2013

Spicy Murukku / Murukulu




Ingredients
Mina pindi / Urad dal flour – 1 cup
Senaga pindi / Besan – 1 cup
Pesara pindi / Moong dal flour – 1 cup
Rice flour – 1 cup
Butter melted – 2 Tsp
Ajwain / Vamu – 3 Tsp
Turmeric powder – 1 tsp
Red chilli powder to taste
Salt to taste
Oil to fry
Water

Method
  1. In a bowl add all flours, butter, ajwain, turmeric powder, red chilli powder, salt and mix well.
  2. Add sufficient water to make murukku batter.
  3. Open the murukku press and fill it with batter. Close it. Drop the murukku in hot oil.
  4. Fry until both sides are done. Remove and place it on a tissue paper, to drain excess oil.
Linking to:
Gayathri's WTML hosted by Merry tummy,
Cook like a Celebrity Chef event by Food Corner.

Monday, February 18, 2013

Hyderabadi Chicken Biryani





Ingredients
Finely chopped onion – 2 cups
Ginger garlic paste – 1 tsp
Pudina – ½ cup
Coriander leaves – ½ cup
Lime juice – ½ piece
Food color / Saffron strings soaked in milk.
Butter – ½ stick
Oil – 3 Tsp

For chicken marination
Chicken – 2 lbs / 1 kg
Ginger garlic paste – 2 tsp
Turmeric powder – 2 tsp
Red chilli powder – 4 Tsp
Green chillies – 5
Garam masala – 1 tsp
Coriander powder – 2 tsp
Lime juice – 2 tsp
Salt to taste
Marinate chicken and leave it for 2 hours.

For rice
Rice – 3 cups
Water – 5 cups
Whole garam masala – 2 Tsp
Salt to taste

Method
For rice
  1. Wash the rice and soak it in water for 30 mins.
  2. In a bowl add water and bring it to boil.
  3. Add whole garam masala, drained rice, salt and cook until ¾ done.


For chicken
  1. In a pan heat butter and oil.
  2. Add onion and fry till it becomes brown color.
  3. Take some fried onions and keep it aside.
  4. Add ginger garlic paste to the onion pan and fry for 2 mins.
  5. Add marinated chicken and mix well.
  6. Cover it with lid and cook until half cooked.


For Biryani
  1. In a heavy bottomed pan, Add drained and cooked rice for bottomed layer.
  2. Above that add cooked chicken, above that fried onion pieces, pudina leaves, coriander leaves.
  3. Above that cooked rice, chicken, fried onions, pudina, coriander leaves.
  4. The upper layer must be rice. Sprinkle dissolved food colour / saffron milk.
  5. Cover it with lid. Attach the lid and pan with Wheat flour dough.
  6. By this way it can’t release steam.
  7. Cook on low flame for 30 – 45 mins.
  8. After 30 mins remove the lid, Mix well. Serve.
Linking to:
Cook like a Celebrity Chef event by Food Corner.

  

Friday, February 15, 2013

Bottle Gourd Chutney / Sorakaya Pachadi




Ingredients
Bottle gourd / Sorakaya small – 1
(Peel and cut into pieces)
Green chilli – 6
Tomato – 1
(Cut into pieces)
Chopped Onion – 1
Garlic – 3
Salt to taste
Oil – 2 tsp

For Tempering
Oil – 1 tsp
Mustard seeds – 4 tsp
Jeera – 1 tsp
Curry leaves – little
Urad dal – ½ tsp
Coriander leaves for garnishing
   
Method

  1. Remove the skin of bottle gourd and cut it into pieces. 
  2. Heat oil in a pan. Add bottle gourd pieces, tomato, green chilli, onion.
  3. Fry for 10 minutes on medium flame. Turn off the flame. Add Garlic cloves.  
  4. Once its cools, transfer it to mixi jar add salt and grind them. 
  5. The paste should be a little bit rough only. 
  6. Heat oil in a pan and temper it. Add it to chutney. Garnish with coriander leaves.  
Linking to:
Gayathri's WTML event hosted by Merry Tummy.

Thursday, February 14, 2013

Giveaway @ Little Food Junction



                    
                                       
                                   

 Hi Friends, Giveaway@LittleFoodJunction has posted a wonderful giveaway.

  Please visit her blog and follow the rules given by her.

Good Luck…

Valentine’s Day Treat - Candy Hearts





Ingredients
Chocolate chips – 1 cup
Butter – 1 Tsp
Almond – 10
Raisins – 1 0
Pista – 10
Cashwenut – 10

Method

  1. In a double boiler method melt butter, add chocolate chips and melt it.
  2. Arrange dry fruits in center of each mold. Pour melted chocolate and spread it.
  3. Keep it in freezer for 30 mins. Demold it.
Linking to:

Wednesday, February 13, 2013

Zucchini salad





Ingredients
Chopped cabbage – 2 cups
Chopped zucchini – ½ cup
Sweet corn – 1 cup
Carrot pieces – 1 cup
Roasted peanuts – ½ cup
Lime juice – 2 tsp
Coriander leaves – ¼ cup
(Finely chopped)
Pepper powder to taste
Olive oil – 2 tsp
Salt to taste

Method

                In a bowl add all vegetables, peanuts and toss well. Now add remaining ingredients and mix well and serve. 

Linking to 

Lets Make Salads Event.

                                        

                       

VFAM - Zucchini : Event Announcement hosted by Vardhini and Priya's page.

                                      


Saras Dish in 30 Minutes,
Cook like a Celebrity Chef event by Food Corner.

       

Tuesday, February 12, 2013

Masala Roti





Ingredients
Wheat flour – 1 cup
Ragi flour – 1 cup
Oats powder – 1 cup
Cumin seeds / Jeera – 1 Tsp
Coriander powder – ½ tsp
Garam masala – ¼ tsp
Salt to taste
Water / milk to make dough.
Oil / Ghee

Method

  1. In a pan dry roast the oats for 3 mins. Cool it.
  2. Transfer it to a jar and make it as powder.
  3. In a bowl add all ingredients except water. Mix well.
  4. Using water or milk, make dough.
  5. Divide into balls and roll it as roti.
  6. Heat a pan, fry the roti.
  7. Before removing from pan, apply ghee. 

Linking to:
Gayathri's WTML Event hosted by Merry Tummy.
Cook like a Celebrity Chef event by Food Corner,
Hearth & Soul Blog Hop : 138: 2/12/2013.

    Hearth & Soul Hop

Monday, February 11, 2013

Fruits Salad





Ingredients
Lettuce leaves – 1 cup
Strawberry – ½ cup
Apple pieces – ½ cup
Orange pieces – ½ cup
Almonds – ¼ cup
Peanuts – 2 Tsp

For dressing
Pepper powder – 1 tsp
Honey – 1 tsp
Salt to taste

Method

  1. In a bowl add all ingredients and mix well. Add dressing to the salad bowl. Toss it. Serve.

Linking to:



      

Friday, February 8, 2013

Sorakaya Velluli Vepudu / Bottle Gourd Garlic Fry





Ingredients
Sorakaya / Bottle gourd finely chopped – 1 medium
Velluli / Garlic – ¼ cup
Green chillies chopped – 5
Red chilli powder – 1 tsp
Coriander powder – 1 ½ tsp
Coconut powder – 2 tsp
Salt to taste

For tempering
Mustard seeds – 1 tsp
Cumin seeds – 2 tsp
Curry leaves – 10
Red chillies – 3
Turmeric powder – ½ tsp
Hing a pinch
Oil – 2 tsp

Method
  1. Heat oil in a pan and temper it.
  2. Add chopped bottle gourd pieces, salt and mix well.
  3. Cook on low medium flame until all moisture evaporates.
  4. Add garlic pieces and mix well. Leave for 5 mins.
  5. Add chilli powder, coriander powder, coconut powder and mix well.
  6. Leave for 5 mins. Serve with roti / rice.
Linking to:
Cook like a Celebrity Chef by Food Corner,
Gayathri's WTML Event hosted by Merry Tummy.