Monday, December 31, 2012

Broccoli Cream Soup




Ingredients
Broccoli puree – ½ cup
Maida – 1 tsp
Butter – 1 Tsp
Milk – 2 cups
Pepper powder & salt to taste.

Method

  1. Melt butter in a pan, fry maida until raw smell goes.
  2. Add milk and allow them to boil.
  3. Add broccoli puree, pepper powder and let it boil to get the required consistency.
  4. Turn off the flame. Add salt. Mix well. Serve hot.
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Friday, December 28, 2012

Fruit Glucamole




Ingredients
Avocado – 1
(Deseeded & mashed)
Finely chopped tomato – ¼ cup
Finely chopped apple – 3 Tsp
Finely chopped Pineapple – 3 Tsp
Finely chopped orange – 2 tsp
Pomegranate seeds – 2 tsp
Pepper powder & salt to taste

Method
                 In a bowl add all ingredients and mix well. 

Linking to :
'ONLY' Side Dishes,
Siris Food Flavours,
Ramya's Innovative Recipes 2013,
Flavors Of Cuisines "Mexican"@ My Food Treasures.


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Thursday, December 27, 2012

Rice Rava Upma




Ingredients
Rice rava – 1 cup
Green chilli – 3
Chopped onion – 1
Carrot pieces – ¼ cup
Salt to taste

For Tempering
Mustard seeds – ½ tsp
Jeera – ½ tsp
Urad dal – 1 tsp
Bengal gram – 1 tsp
Curry leaves -little
Oil – 4 tsp    

Method
                 In a pressure cooker add oil and temper it. . Fry them till onions turn soft and add green chilli, carrot and fry for 10 minutes. Add rice rava and fry for one or two minutes so that oil is mixed well all over the rava. Add 2 ¼ cups water and salt. Mix well, pressure cook for 3 whistles. Allow it to cool and then mix well. Serve hot with dal / chutney.

Linking to:
Saras Dish in 30 minutes.

      

Kashmiri Pulao





Ingredients
Rice – 1 cup
(Soak in water for ½ hour)
Sugar – 1 Tsp
Onion chopped – 1 medium
Carrot chopped – ½ cup
Milk – 1 cup
Water – 1 cup
Saffron strands – 10
(Soaked in 2 Tsp of milk)
Tomato ketchup – 1 tsp
Dry ginger powder – ½ tsp
Nutmeg powder – ½ tsp
Salt to taste

Fruits
Apple pieces – 1 cup
Pineapple pieces – 1 cup
Pomegranate seeds – ½ cup

Dry fruits
Raisin – 2 Tsp
Cashwenut chopped – 3 Tsp
Almonds chopped – 3 Tsp
Ghee – ½ tsp
Fry in a ghee and remove it.

For tempering
Fennel seeds / saunf – 1 Tsp
Cumin – 1 Tsp
Garlic pods – 5
Green chilli chopped – 4
Whole garam masala – 2 Tsp
Oil – 2 Tsp

Method

For rice preparation
  1. Heat ghee in a pan and add soaked rice without water. Saute it for 2 mins.
  2. Add water, milk and sugar. Cook on medium flame.
  3. At last add soaked saffron and mix well. Remove from the flame. Cool it.

For pulao
  1. Heat oil in a pan and temper it.
  2. Add onions and fry for 2 mins. Add carrot pieces and mix well. Cook for 3 mins.
  3. Add chopped fruits, dry fruits, dry ginger powder, nutmeg powder and mix well.
  4. Cook for 3 mins. Add cooked rice, salt. Mix well
  5. Cover it with lid for 2 mins. Switch off the flame.
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Wednesday, December 26, 2012

Avocado Sandwich




Ingredients
Wheat bread – 2
Avocado -1 (peeled, seeded)
Orange juice – 1 Tsp
Cheese slice – 1

Method

  1.        Roll out each bread slice using a rolling pin until very thin. Set aside.
  2.               In a small bowl, add avocado, orange juice. Mash until smooth.
  3.               Divide the mixture between half of the bread slices.
  4.        Place cheese slice on top of avocado mixture. 
  5.        Place another slice of bread on top of each piece of cheese.
  6.               Using cookie cutter, cut like sandwich.

Note: If you don’t like to eat cheese slice, toast the bread slice in toaster.

Linking to :
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Saras Dish in 30 minutes.


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Monday, December 24, 2012

Tandoori Chicken








Ingredients
Chicken leg pieces – 4
Oil – 3 Tsp

For marination
Ginger garlic paste – 2 Tsp
Turmeric powder – 1 tsp
Red chilli powder – 4 Tsp
Garammasala – 1 Tsp
Lime juice - 2 tsp
Curd – 3 Tsp
Salt to taste

Method
  1. Wash the leg pieces and make slits on pieces.
  2. In a bowl add all marination ingredients, chicken and mix well. Leave it for 1 hr.
  3. Preheat oven to 4250C. Line the tray with silver foil. Apply some oil to the foil.
  4. Arrange the chicken pieces and keep it in the oven 40 - 45 mins.
  5. After 20 mins turn the pieces and spray some oil.
  6. Again grill for 20 mins. Remove from oven.
Linking to

EP Series Garlic or Turmeric hosted by Viya.

               


Friday, December 21, 2012

Sweet Potato Pepper Fry




Ingredients
Sweet potatoes – 1
(Peeled & cut into pieces)
Colored peppers / capsicum – 3
Chopped onion – 1 medium
Chopped green chilli – 3
Ginger garlic paste – 1 ½ tsp
Red chilli powder – 2 tsp
Coriander powder – 1 tsp
Coconut powder – 1 tsp
Salt to taste

For Tempering
Mustard seeds – 1 tsp
Cumin – 1 tsp
Curry leaves – 5
Turmeric powder – 1/3 tsp
Hing a pinch
Oil – 3 tsp

Method

  1. Heat oil in a pan and temper it.
  2. Add onions and fry for 3 mins, then add ginger garlic paste and mix for 2 mins.
  3. Add chillies and fry for 2 mins on medium flame.
  4. Add Sweet potato pieces, peppers and cook until soft.
  5. Add chilli powder, salt and mix well. Fry for 3 mins.
  6. Add coriander powder, coconut powder and mix foe 2 mins. Leave it for 5 mins.
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Thursday, December 20, 2012

Vegetable Fried Rice





Ingredients
Cooked rice – 2 cups
Chopped Colored peppers – 2 cups
Chopped onion – 1
Chopped spring onion – 1 bunch
Chopped celery – ¼ cup
Broccoli florets – ½ cup
Chopped green chilli – 3
Ginger garlic paste – 1 tsp
Whole garam masala - 1 tsp
Tomato ketchup – 3 tsp
Soya sauce – 2 tsp
Chilli sauce – 3 tsp
Salt to taste
Oil – 3 Tsp

Method

  1. Heat oil in a pan, add whole garam masala and fry for 1 min.
  2. Add ginger garlic paste and fry for 2 mins.
  3. Add onion, chillies, peppers, broccoli, celery, spring onion and mix well.
  4. Add salt and cook on low medium flame until soft.
  5. Add rice and mix well for 3 mins. Add ketchup, soy sauce, chilli sauce and mix well.
  6. Saute for 5 mins. Serve with raita.
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Wednesday, December 19, 2012

Celery Chutney




Ingredients
Celery stalks chopped – 2 cups
Onion Chopped – 1 cup
Green chillies – 10
Garlic – 5
Tamarind juice thick – 2 tsp
Salt to taste
Oil – 2 tsp

For tempering
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Methi seeds – ¼ tsp
Curry leaves – 6
Red chillies - 2
Oil – 3 tsp

Method
                
  • Heat oil in a pan, add celery, onion and chillies. Mix well.
  • Close with lid and cook until it becomes soft. Keep it aside.
  • Add garlic cloves and cool it. After cooling, transfer it to a mixi jar.
  • Add tamarind juice, salt and spin it. Transfer this chutney to a bowl.
  • Heat oil in a pan and temper it. Add it to chutney.
Linking to :



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Tuesday, December 18, 2012

Avocado French Toast





Ingredients
Bread slices – 2
Eggs – 2
Avocado – 3 Tsp
(Cut into halves & mashed)
Pepper powder to taste
Salt to taste
Oil – 2 tsp

Method
              
  1. Beat eggs until foamy then add pepper powder, salt. Mix it well.
  2. Cut the bread into triangle shape. Apply avocado on both sides of bread.
  3. Heat a pan and spread some oil.
  4. Give a quick dip to the bread piece in an egg mixture and put in the pan.
  5. Flip the bread & toast both the sides, till it becomes brown in color.
Linking to :

60 Days to Christmas hosted by Divya & Priya,
Siris Food Lovers,
Ramya's Innovative recipes 2013,
Hearth and Soul Blog Hop : 131: 12/18/2012,
Saras Dish in 30 minutes.


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Monday, December 17, 2012

Sesame Seeds Rice





Ingredients
Cooked rice – 2 cups
Sesame seeds – 5 Tsp
(Dry roast & make powder)
Almonds – 5
Green chillies – 5
Tamarind juice thick – 2 Tsp
Curry leaves – 4
Mustard seeds – 1 tsp
Salt to taste
Oil – 3 tsp

Method
                    
  1. Mix sesame seeds powder with rice.
  2. Heat oil in a pan, add mustard seeds allow them to splutter.
  3. Add green chillies, curry leaves, almonds and mix for 2 mins.
  4. Add rice and mix it. Now add tamarind juice and mix it. Leave this for 5 mins on low medium flame.
  5. Add salt and mix well. Leave it for 5 mins.
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Friday, December 14, 2012

Palak Kofta Curry



Ingredients
Palak leaves – 20
Finely chopped onions – 1 cup
Tomato puree – ½ cup
Boiled potatoes – 3
Boiled green peas – ½ cup
Besan - 4 tsp
Chopped garlic – ½ tsp
Chopped ginger – ½ tsp
Garam masala – 1 tsp
Chopped green chilli - 3
Red chilli powder to taste
Turmeric powder – ½ tsp
Kasoori methi - 1 tsp
Water - 1 cup
Oil to fry
Salt to taste
Coriander leaves for garnishing

For Tempering
Cumin seeds – ½ tsp
Mustard seeds – ¼ tsp
Curry leaves – 1 string
Oil – 3 tsp

Method

For Koftas
                      In a bowl mash potatoes and green peas. To this add chopped palak leaves, onions, green chilli, besan and salt. Mix well. Make the shape according to your choice. Deep fry in oil.
For Gravy

                       In a pan add oil and temper it. Add ginger, garlic pieces, garam masala, tomato puree, red chilli powder, turmeric powder, salt, water and cook well until oil oozes out. Add kasoori methi and cook for 2 mins. Add koftas and cook for 2 mins. Garnish with coriander leaves.

Linking to :

Nupur's Cook n Bake : With Spinach.

Palak Drumstick Gravy




Ingredients

Chopped palak – 1 cup
Drum sticks – 2
(Cut into ½ “pieces)
Milk – ½ cup

For Paste
Almonds – 5
Cashwenut – 5
Fresh coconut powder – ½ cup
Sesame seeds – 2 Tsp
Red chillies – 3
Rice – 1 tsp
(Soak in water for ½ hour)

For Tempering
Mustard seeds – ½ tsp
Jeera – 1 tsp
Urad dal – 1 tsp
Chana dal – ½ tsp
Curry leaves – 7
Hing – ¼ tsp
Green chilli – 4
Oil – 3 tsp


Method

  1. In a bowl add water, drum sticks and cook for 5 mins. Drain it. 
  2. To the boiling water add palak leaves and keep it  for 5 mins. Strain it. 
  3. In a pan add oil and temper it. Add cooked drumsticks, palak leaves, vegetable stock. Mix well. 
  4. Add ground paste and cook for 5 min on medium flame. 
  5. Add milk and cook for 3 mins. Garnish with coriander leaves.

Note: You can use any leaf vegetables.

Linking to :
Nupur's Cook n Bake : With Spinach.

Thursday, December 13, 2012

Peanut Butter Celery Dip





Ingredients

Peanut butter – 3 Tsp
Bananas mashed – 1
Orange juice – 4 Tsp
Celery sticks – ½ cup

Method

                 In a bowl, combine banana, peanut butter. Mix celery pieces and orange juice to it. Serve.

Linking to :

60 Days to Christmas hosted by Divya & Priya,
'Only' Side Dishes.

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