Dec 26, 2010

Spicy Ginger Chicken

Have been very busy lately with lots of things. But even amidst all this hungama our tongues and tummies crave for real good food. Thought i should try something on my own. Probably simple and easy to make, especially something that will not need any pampering during the making.

There was a lot of ginger lying in the fridge, dint know what to do so decided this recipe. I did not have time that day to sit down and search for recipes so just pulled a few things from here and there and brought them all together to bring out this yummy recipe. Never imagined it would turn out that good. My hubby loved it so much that i made it again in just a couple of days :) .... now that really meant appreciation

Serves... 2 ppl 
Serve option... Warm

This is what u'll need....

Ginger grated 1/4 cup
Chicken small pieces 1/4 cup
Oil 3 tbspn
Onion 1 small
Chilli powder 1/2 tspn
Jeera/Cumin seeds  1/4 tspn
Garam masala 1/4 tspn
Coriander powder 1/4 tspn
Salt to taste
Here is the stir....
  • Heat oil in a pan and add cumin seeds
  • As they start spluttering, add the onion and little salt. Fry till the oil is slightly translucent
  • Toss in grated ginger and fry it on medium heat for 15-20 minutes until the raw smell of ginger is no more. Taste it instead of smelling it to check if ginger is done. Might take some more time too
  • Add chicken pieces, chilli powder, coriander powder, remainning salt and fry for another 5 minutes with lid on
  • Add a little water and put the lid back on. Let it cook for another 15-20 mins. No need to keep stirring. Just check once in a while and give a quick stir
  • Remove from fire when chicken is good and oil starts to ooze out.
  • This serves as a good appetizer or even a side with hot rice or roti
Here is the stir....
  • Fry ginger till the raw smell goes off. Else once the chicken is in it will take a long long time to take off the ginger smell
  • Adjust spice levels as per taste
  • Add little water and cook. If you feel it is getting too dry in between add a little more. Do not add too much at any time
  • Garnish with coriander leaves (dint have any that day :) )

Dec 21, 2010

Rava ladoo....a yummy yummy ladoo

I love rava ladoos and I cant tell you how much..... my mouth is watering when I am writing this now. I know and my dear ones know that I can just keep eating and eating them all the time. Love my mom for the way she makes it. They are just too yummy. I remember that my mom always used to pack this when I was in hostel. Also I have a dear aunt who makes it for me every time I visit her .. thanks to you Viji aunty :)

It is a simple, sweet and classic dessert that no one can ever resist. Roasting a few ingredients and bringing them all together is easy and fun too. Kids love it too and so that is a plus

Serves... makes 10-12
Serve option... Room temp

This is what u'll need....

Rava/Sooji/Semolina - 1 cup
Sugar - 1 cup (adjust to taste)
Grated coconut - 1/4 cup
Elaichi/Cardamom - 5-6 pods
Cashews and raisins for garnish
Ghee - 3 tbspn
Milk as needed

Here is the stir....
  • Heat ghee in a pan and add rava to it
  • Roast it on medium to high heat until rava turns slightly brown
  • Transfer it to another bowl
  • Fry cashews and raisins in a tablespoon of ghee and add it to the fried rava
  • In the same pan toss in grated coconut and stir till it turns slightly golden
  • Pour back the rava mixture into the pan and mix it all together for couple of mins
  • Add sugar, elaichi and stir for not more than a minute
  • Turn off the heat and transfer it to a bowl
  • Shape them into small balls when the mixture is still a little more than warm
  • If you are having trouble shaping them into balls, try using a little extra ghee or hot milk. but remember just a little
  • Adjust sugar to suit your taste

Mushroom peas curry

I am back here after a long long time and am myself feeling like everything in here is very new. We have had a new sweet addition to our family who kept me busy and tied-up all time that i almost forgot about my blog. I have a  toddler too who keeps running around the house that makes me feel overly busy sometimes :)

Today my friend was home for dinner when i was well reminded about my blog which had kept me pleasingly busy some time back. She told me that she was impressed with my blog and so tried a couple of recipes. Her words made me happy and a little proud too ... the fact being that she loved them both. Little praises from her made me happy and invoked me to write something tonight.

Its been really long that I wrote a post so I am feeling I am running too slow with my typing and thinking. Well, I have been trying and enjoying lot of recipes these days but just could not find time to take pics and post them. I specially learnt a lot new cos my mom and mil were with me for a while to help me with the little one. Hmmm... I know that sounds too much of a story to discuss a recipe.

Sooooooooooo....Its mushroom again. This one is like a simple twist to an old tale. I love this curry with a simple but pleasing combination of soft and tender mushrooms and silky smooth sweet peas. No sweating here... now that sounds interesting. It's so simple to make that it takes care of my dinner menu quite frequently ;)

We love this as my elder one is a big mushroom fan and a bigger peas fan. Thanks to him that i get to make it more often :) Goes perfect with rotis and pooris

Serves... 2 ppl 
Serve option... Warm puffy chapatis or pooris

This is what u'll need....

Jeera/Cumin seeds 1/4 tspn
Onion 1 medium
Green peas 1/4 cup
Mushroom 2 cups sliced
Milk 1/2 cup
Garam masala 1/4 tspn
Red Chilli powder 1/4 tspn
Salt to taste
Oil 1 tbspn

Here is the stir....
  • Heat oil in a pan and add cumin seeds
  • After few seconds toss in chopped onions and sprinkle salt. Fry them till onions turn translucent
  •  Add peas and cook for about 5 mins
  • Stir in mushrooms, chilli powder and give a quick toss. Let it sit on medium heat for about 5 mins. Mushrooms done need a lot of time to get cooked

  • Pour milk into it and let it all cook till mushroom and peas are cooked till soft
  • Sprinkle garam masala, give a quick stir and remove from heat
  • Transfer to a serving bowl. Enjoy this with rotis or pooris and you are sure to love it

Note :
  • Dont cook for too long. Both mushroom and peas are very tender so may take only a few mins before they can hop into the serving bowl :)
  • Adjust spices to suit your taste buds
  • Keep the flame when adding milk. Then after a few stirs you can go ahead to putting it on medium 

Aug 25, 2010

Samba kodumai / Daliya / Cracked Wheat halwa..

Halva is a tempting simple dessert which everybody loves. Sooji halva is traditionally the most often made version in our house. But to make a slightly different version is always better. This one is made from cracked/broken wheat. 

Simple to make and luscious to eat is the basic goodness of this recipe. Try this for a change and you will love it

Jun 30, 2010 kids favourite

Aapam is my kids favourite these days. Mu younger one is a very very veryyyyy big fan of aapa. Dont know how he became so crazy. He loves aapam with coconut milk and my elder one loves cheese aapam. Making aapam is so easy that I dont heistate when he insists me in making them for his breakfast or dinner

Soaking and grinding similar to dosa batter is the process. Once fermented the batter will be ready to use

Jun 21, 2010

Salty, tangy, cuminy buttermilk

I love the aroma of cumin and also the slightly bitter taste. In hot summers my mom makes this buttermilk to help us all combat the heat and relish the taste. It is as refreshing as it sounds. A very simple to make and easy to relish recipe that wins every heart

Serves... 1 person
Serve option... Chilled with ice cubes

This is what u'll need....

Curd 1/2 cup
Salt to taste
Lemon zest 1/4 tspn
Roasted cumin powder 1/4 tspn
Water 1 cup

Here is the stir....
  • Blend everything together till it smooth and frothy
  • Place few ice cubes in a glass tumbler
  • Pour buttermilk into it and top it off with a sprinkle of roasted cumin powder
  • Serve it chilled and beat the summer heat

Koduma dosai / Wheat flour dosai

Sometimes when i run out of dosa batter and am running lazy to make something for dinner, we go for this simple koduma dosai which we love. Try it with spicy chutney or sambar and you are sure to like it.

Serves... 2 ppl 
Serve option... Hot with chutney

This is what u'll need....

Wheat flour 1 cup
Onion 1 medium
Green chillies 3-4
Coriander leaves handful
Salt to taste

Here is the stir....
  • Mix wheat flour and water to make a smooth flowing batter. Make sure there are no lumps.
  • Toss in finely chopped onions, green chillies and coriande along with salt
  • Mix everything together and keep aside
  • Heat a skillet and pour a laddle of batter to make a dosa. Drizzle little oil on the sides
  • Flip it over and cook it on the side too like you would do for normal dosas
  • Serve hot with your favorite spicy chutney and enjoy the taste

A simply refreshing lassi

Summer is creeping in slowly but steadily making us all cut down on evening chai and rather long for juices n lassis n shakes n drinks... A different option everyday makes your heart feel happy and more refreshing. Everbody loves lassi and so do i. I love the simplest version more on top of other flavored ones. A sip on a hot evening is a heavenly treat

Serves... 1 person
Serve option... Chilled with ice cubes

This is what u'll need....

Curd 1 cup
Milk 1/4 cup
Sugar to taste
Honey 1 tspn

Here is the stir....
  • Blend everything together in the mixer until frothy
  • Put few ice cubes in a serving glass and pour the lassi into
  • Serve chilled for a refreshing taste

Aaloo gobhi sabji

A simple aaloo gobhi sabji with hot chapathis tastes heavenly for those everyday meals. A little spicy, a little dry, a little moist and really delicious sabji that suits everybody's needs in the family is always a good addition to everyday menu list. My mom used to make it often and so do i ...

Serves... 2 ppl 
Serve option... Hot chapathis
This is what u'll need....

Cauliflower 1/2 floret
Potato 2 medium
Onion 1 big
Tomato 1 small
Red chilli powder 1 tbspn
Cumin powder 1/2 tspn
Coriander powder 1/2 tspn
Cumin seeds 1 tspn
Gg paste
Salt to taste
Here is the stir....
  • Wash and cut cauliflower into bite size pieces. Peel and dice potatoes too
  • Heat oil in a pan and add jeera/cumin seeds to it. Wait till they start to sizzle
  • Toss in finely chopped onions with salt and fry till they turn translucent
  • Spoon in gg paste and fry till they lose the raw flavor
  • Add chopped tomatoes, red chilli powder, cumin powder and coriander powder and cook covered for 2-3 mins
  • Add cauliflower and potatoes to the pan. Pour about half a cup of water and cook it covered for 10-15 mins or till everything is done
  • Garnish with coriander leaves and serve hot with fluffy, puffy  chapathis

Jun 2, 2010

Chicken manchurian... balls style

I had some chicken poppers or chicken balls leftover from a previous days menu and so made these manchurian balls. These are so yummy that they are always gone in a jiffy. I never have had enough as i am a slow eater :) and everything is gone before i can pick a few and pop them in my mouth. Dishes like these are a feast to the eyes and to the tummy too. Love making this everytime i get a chance

Serves... 2 ppl 
Serve option... Hot hot hot...
This is what u'll need....

Chicken balls 10-12
Onion 1 small
Tomato 1 small
Capsicum 1/2 small
Garlic 4 big cloves
Soya sauce 1 tbspn
Tomato ketchup 1 tbspn
Oil 1 tbspn
Salt to taste

Here is the stir....
  • Dice onion, tomato and capsicum
  • Finely chop garlic and keep it aside
  • Heat oil in a pan and add garlic to it. Fry for 10-15 secs and toss in the onions, tomatoes and capsicum
  • Toss everything around for a minute or two and add soya sauce and tomato ketchup
  • Sprinkle a little salt if needed
  • Add the chicken balls and stir it around. Cook it for 2-3 mins and remove from heat
  • Serve hot with a garnish of chopped scallions

Simple chicken gravy with little to work on...

A simple chicken gravy with very little spices but a wonderful flavor is a choice of many in my home. It takes time to cook but believe me it does not need you to work that hard. Made this today and had it for lunch and dinner both. Enjoyed the gravy till the end. The best part is it tastes great with rice, chapathis, parathas so a sure hit in every plate it hits

Serves... 4 ppl 
Serve option... Hot rice or chapathis

This is what u'll need....

Chicken 2 lbs
Onion 2 big
Whole garam masala
Turmeric 1/4 tspn
Gg paste 1 tbspn
Curd 3 tbspn(optional)
Coconut 1*1 inch piece
Red chilli powder 1 tbspn
Sambar powder 1.5 tbspn
Tomato 1/2 of a small
Garam masala 1/4 tspn
Salt to taste
Oil 1 tbspn

Here is the stir....
  • Heat oil in a pan and add whole garam masala to it
  • Toss in chopped onions, salt, turmeric, chicken and fry till they turn translucent
  • Add gg paste and cook till it loses the raw flavor, around 4-5 mins on medium flame
  • Meanwhile grind together coconut, curd, red chilli powder, sambar powder, tomato into a fine paste
  • Pour this mixture into the pan and add around 2 cups of water. This gravy tastes best when a little watery so we prefer even a little more water addition
  • Cook on medium for around 30 mins
  • Sprinkle a little garam masala on top and serve hot for a delicious meal

Jun 1, 2010

Simple n quick pasta...

Me and my little one are pasta fans but to the contrary my hubby is not at all interested in these stuff. So i always make it some different way to please my lil one and my tummy too. This is a very very simple version with not many veggies in it but filled with flavor. We love this simple kind and so its an often visited recipe in my home

Serves... 2 ppl 
Serve option... Hot

This is what u'll need....

Uncooked pasta 2 cups
Onion 1 medium
Capsicum 1 small
Carrot 1 small
Chilli flakes 1tbspn
Tomato paste 1 tbspn
Garlic 4-5 big cloves
Salt to taste
Here is the stir....
  • Cook pasta till done and drain it reserving a cup of the pasta water. I like my pasta a little moist and i also the flavor that pasta water adds to the recipe
  • Heat oil in a skillet and toss in finely chopped garlic. Fry for a few seconds till you can smell the aroma
  • Thinly slice onions and toss them in. Keep stirring for a minute and then add thinly sliced carrots and capsicum. Toss them all around for 2-3 mins with a little salt and red chilli flakes
  • Spoon in tomato puree and give a few stirs
  • Add the pasta water as required and cook for about a minute
  • Mix in cooked pasta and stir to coat it entirely and evenly with the mixture
  • Serve hot and enjoy a simple but delicious serving

May 24, 2010

Chicken poppers

Chicken poppers are an all-time favorite in my home. Serve it as a starter or as an evening snack, it is sure to win everybody's heart.. making them to long for more to be served :) We have loved it every time its been made at home. I make it as a bunch so that i can use some the next day for manchurian and chik balls curry. Its mostly the same way. Not a very lengthy process so love to make it to bring a smile on everybody's face. Will post recipes for manchurian and curry in a day or two
My 2 yr old too loves this and everytime i serve this he uses a toothpick to eat it .. naming it 'chicken lollipop' in his style :) now that is sure an appreciation that i love

Serves... 6 ppl
Serve option... Hot with hot sauce

This is what u'll need....

Chicken breasts or thighs 2 pieces
Egg 1
Hot sauce 1 tspn(optional)
Red chilli powder 1 tbspn
Cumin powder 1 tspn
Gg paste 1 tspn
Onion 1 medium
Green chillies 2
Corn flour 1-2 tbspn
Bread crumbs 3 tbspn
Coriander leaves handful
Salt to taste
Oil to fry the balls

Here is the stir....
  • Cut chicken meat into medium size pieces and grind it to a coarse paste. I leave a few little chunks to have a good texture
  • Heat a tspn oil in a pan and toss in chopped onions. Fry till they turn translucent. Add gg paste and cook till it lose the raw flavor
  • Transfer chicken and onion mixture to a bowl and add egg, salt, hot sauce, red chilli powder, cumin powder, corn flour, chopped green chillies, chopped coriander and bread crumbs
  • Mix everything together to form a doughy consistency and keep aside
  • Make small balls and keep them ready for frying. Sometimes i roll them again in bread crumbs for an extra crunch. But they taste good either way
  • Heat a skillet and add 2 tbpsn of oil to it. Place all the balls and cook till they are a dark brown shade. Flip them over and cook on the other side till done
  • Serve hot hot with your favorite chilli sauce for a delicious appetizer/snack

May 22, 2010

Cauliflower egg cutlets

I remember the first time i tried this for lunch on a rainy day. We were all asked to work from home cos of heavy rains that day and what a wonder all my managers were on leave giving me nothing else to do other than cooking a good meal for us. Days like these come once in a bluemoon and so if there is chance the best thing is to grab it.

Wondering what to make i was peeking into the fridge when i did not many vegetables that could help me through. The only thing that struck my eyes was this cauliflower that had sitting untouched for quite a while. I was in no mood for a sabji or manchurian or fry so put my 'eager-to-eat' inside to work. I was not so used to surfing the internet at that time so thinking was the only choice. Tried out this below recipe and it was a super-duper hit. We have always loved this recipe and now my little one has also joined the group. We just love it and thats all it says.... :)

There are many variations to this and i will try to keep posting the recipes as and when i make them

Serves... 2 ppl 
Serve option... Hot with chilli sauce or ketchup

This is what u'll need....

Shredded cauliflower 1/2 cup
Chilli sauce 1 tbspn
Coriander leaves a handful
Gg paste 1 tspn
Corn flour 1 tbspn
Egg 1
Salt to taste
Green chillies 2(optional)
Oil for frying

Here is the stir....
  • For shredding cauliflower i give a quick pulse in my food processor. Just a short pulse as you want to keep it a little chunky for a beautiful texture
  • Mix egg, salt, chilli sauce, chopped chillies, chopped coriander leaves and corn flour.
  • I sometimes add a little breadcrumbs too for a crunchy effect on outside. Both the variations are equally delicious. Its just the mood that defines it for us
  • The mixture should not be too runny. If it is then you can  adda little more corn flour or maida as required
  • Heat a tbspn of oil in a pan and add tablespoonfuls of this mixture. Cook till golden brown and then flip it over to cook on the other side
  • Serve hot with your favorite sauce and give your tastebuds a treat

Brinjal in spicy peanutty gravy

Some say peanuts are not good for health and some say they are. I am with the ones who say they are really really good. Considering the health benefits it has I love to add it to our regular meals. This is one way that makes me feel that peanut tastes heavenly when added in gravy. Peanut gravy here is spicy, rich in taste, flavourful and is sure to help you enjoy your lunch with a bowl of hot rice.

This is a very common addition to meals in andhra. I have this telugu friend, Rama, who is so very nice and such a good friend. I got introduced to this recipe at her house when we suddenly dropped at her placed without notice. She forced us to have dinner at her place and made this as one among the many dishes. Loved the aroma when it was cooking and when she served us dinner ... this gravy was the first that I wanted to try. She is an awesome cook I should say. It tasted perfect. She says there are many versions of this gravy but this what she sticks to. Her mom makes the spice well in advance and gives it to her in big ziplock bags. She stacks it in the freezer and uses as required. Now thats cool for a quick meal during a busy week

The recipe calls for very simple ingredients that is sure to be found in every kitchen pantry. Its not that time consuming so worth making and relishing it too. Try with some steaming hot rice and you will love it.

Serves... 2 ppl 
Serve option... Hot rice

This is what u'll need....

Brinjal - 4 medium
Onion - 1 small
Tomato - 1 small

Tomato paste - 1 tspn(optional)
Gg paste - 1 tspn
Peanut - 1/4 cup
Sesame seeds - 2 tbspn
Red chillies - 6-8
Sambar powder - 1 tspn
Garlic - 1 clove
Oil - 2 tbspn
Salt to taste

Here is the stir....
  • Heat a pan and add peanuts, sesame needs, red chillies, garlic. Dry roast all this on low or medium flame till they give a nice aroma
  • Transfer this to another bowl/plate and let it cool
  • Pour 2 tbspn of oil to the same pan. Slice onion thinly and toss it into the pan
  • Add gg paste to the onions and fry till for a minute or two till it leaves its raw smell
  • Mix in the tomato paste and fry for a while. This step is optional though. I add it if I have some tomato paste else  I just skip that part
  • Waash the brinjals and cut the head off. Slice the brinjals into 4 or six slices length-wise depending on the size of the brinjal
  • Sprinkle some sambar powder and fry everything for a couple of mins
  • Meanwhile grind the roasted ingredients along with required salt. Dont make it too fine. It tastes great when its a little coarse (not very coarse)
  • Transfer this powder to the pan when the brinjal slices look little fried and give it a toss
  • Add a cup of water and let it al cook for 5 mins
  • Dice the tomato and add it on top
  • Cook everything covered for another 10-12 mins
  • Serve  hot with rice and enjoy the taste

Notes :
  • Dry roast the grinding ingredients on a low flame. This will avoid burning them and also cook them through
  • Adjust spice level to suit your taste
  • If you want a little thinner gravy, turn off the flame a little ahead checking the consistency to your liking

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