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.

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.

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.

             



 

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.

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.

 

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:

Sara - Dish in 30 Minutes,
New "U" @ Cooksjoy,
WTML @ Gayathriscookspot,
Flavors Of Cuisines "Mexican"@My Food Treasures. 

 

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:

Spotlight - Healthy Snacks hosted by Chandrani,
Best Recipes @ youtoocancookindianfood,
Desi - Videsi Food Fest @ Sizzling Tastebuds,
Heart & Soul Blof Hop 116 : 9/4/12.

'Only' Street Foods of the World hosted by Archana.

              


                   

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.

                  



I got an award from Jaleela.

Participation Award

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.

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.

 

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:

Siris Food Flavours,

WTML@GayathrisCook Spot,

Foodabulous Food,

New "U" @ Cook Joy,
Amy's Cook like a celebrity chef.  

          

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.

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.