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

Rice pongal...

This is a commonly made breakfast in south india. Its so easy to make that it comes out as an excuse for days that are filled with other chores. Just put everything together and switch on your cooker or rice cooker and its all done. Try it hot with little ghee, coconut chutney and sambar.........hmmm yum yum yum....

Serves... 2 ppl 
Serve option... Hot with ghee, coconut chutney

This is what u'll need....

Rice 1 cup
Yellow moong dal 1/3 cup
Pepper 1 tbspn
Jeera 1 tbspn
Grated ginger 1 tspn
Salt to taste
Ghee 1 tbspn
Cashews 10-12

Here is the stir....
  • Fry moong dal in a hot pan until it turns slightly golden and leaves it raw flavor
  • Transfer this to a rice cooker and keep aside
  • Heat ghee in the same pan and add pepper, jeera. Wait till it splutters and add the ginger. Turn off the heat and transfer it to the rice cooker
  • Wash rice and add to the cooker along with salt. Add water in the ratio 1:4 or 1:5 depending the consistency you desire
  • Cook till everything is done
  • Meanwhile heat a tspn of ghee in a pan and fry cashews till golden brown. Add it to hot pongal and serve with some chutney or sambar

May 17, 2010

Mango dal

Mango dal is a favorite in our home cos of its little tang and the aroma.. not forgetting the taste too :) Its so simple and easy to make that there can be no excuse not to make it. With mangoes in season this is a frequent visitor on our lunch plates and will be again every other mango season :)

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

This is what u'll need....

Raw mango 1/2
Tuvar dal 1/2 cup
Sambar powder 1 tbspn
Salt to taste
Oil for tadka
Mustard seeds 1 tspn
Urad dal 1 tspn

Here is the stir....
  • Peel and dice the mango into small cubes
  • Wash tuvar dal and add it to a pressure cooker
  • Toss in sambar powder and add 1 1/2 cups of water. Pressure cook for 4-5 whistles till the dal is soft enough to be mashed up easily
  • Meanwhile heat a tbspn oil in a pan and add a tadka of mustard seeds, urad dal
  • Add this to the dal along with some salt. Mix well and serve hot with rice
  • Enjoy this little sour and more tasty dal for a simple lunch

May 9, 2010

Peas pulao

A simple peas pulao with a spicy side dish is heavenly. We love the lightness of the food in terms of spiciness. The aroma that spreads when it cooks is the speciality. Love the simplicity, taste and flavors :)

Serves... 2 ppl 
Serve option... Hot with spicy side dish and raita

This is what u'll need....
Basmati rice 1 cup
Green peas 1/2 cup
Onion 1 small
Whole garam masala
Jeera 1 tspn
Salt to taste
Turmeric a pinch(optional)

Here is the stir....
  • Soak basmati rice in water and let it stand for 15-20 mins
  • Heat oil in a pan and add jeera, bay leaf, cinnamon, clove and fry till you can smell its wonderful aroma
  • Add thinly sliced onions and let it cook till translucent
  • Toss in green peas, salt and cook for 3-4 mins. Add turmeric if you want, tho i havent :)
  • Transfer this to a rice cooker and add drained basmati rice to the same pan
  • Fry rice for a couple of mins till they start sticking to each other
  • Trasnfer these to rice cooker and add water (ratio 1:2::rice:water)
  • Cook till everything is done
  • Serve hot with your favorite side dish

White beans with palak gravy

A spicy gravy that is sure to be a good additition to chapathi sides. Its kinda little creamy and a little spicy to kindle up taste buds. I love this as it is a good change from the regular chole or rajma or even plain white beans curry.

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

This is what u'll need....

White/Canilineni beans 1/2 cup uncooked or 1 small can cooked
Spinach 1/4 bundle
Onion 1 small
Tomato 1 small
Gg paste 1 tspn
Cumin seeds 1 tspn
Red chilli powder 1 tspn
Cumin powder 1 tspn
Coriander powder 1 tspn
Garam masala 1 tspn
Salt to taste
Oil 1 tbspn
Milk 1/4 cup(optional)

Here is the stir....
  • Heat oil in a pan and add jeera to it
  • Chop onions and fry them in oil till translucent
  • Spoon in gg paste and cook till it loses its raw flavor
  • Toss in chopped tomatoes, red chilli powder, cumin powder, coriander powder and salt. Stir well and cook covered on medium high for 5 mins. Check if it needs a little water
  • Mix in chopped spinach and cook till spinach is 3/4th done(around 5 mins)
  • Put the cooked beans into the pan with half a cup of water(depends on how thick you want it) and cook for 7-8 mins
  • Pour milk and cook for a minute or two
  • Sprinkle garam masala and turn off the heat
  • Garnish with coriander and serve hot with soft chapathis

Beans poriyal

Beans poriyal is a simple and quick addition to an oil free sabji style that goes good on everyday menus with rice . I love making it this way as i dont even have to wander around the stove top for a longer time :) Sometimes simple food is what we crave for

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

This is what u'll need....

Beans 1/4 lb
Mustard seeds 1 tspn
Urad dal 1 tspn
Oil 1 tspn
Green chillies 2
Onion chopped 2 tbspn
Grated coconut 1 tbspn
Salt to taste

Here is the stir....
  • Finely chop beans and cook them with little water and salt till done
  • Heat oil in a pan and add mustard seeds, urad dal to it
  • Toss in chopped onions and slit green chillies and cook for a minute
  • Add cooked beans and grated coconut. Stir it all together and cook for a few more seconds
  • Serve warm with rice and dal and enjoy

Aval or Poha or beaten rice cutlet

A good alternative to potato cutlets which is mostly found in everybody's house. I had this for the first time in my sil's house when i fell in love with it. Tried it with a few variations and fell deeper in love with it :) I know this one tastes far more different than the one i initially tasted but it all just keeps changing to suit styles

It has veggies in it and a decent spice level to suit everybody's style. It tastes great pan fried or deep fried so the choice is ours

Serves... 4 ppl 
Serve option... With ketchup or hot sauce
This is what u'll need....

Aval or beaten rice 1 cup
Carrot 1 small
Cooked peas 1/4 cup
Onion 1 small
Gg paste
Green chillies 2
Red chilli powder 1 tspn
Garam masala powder 1/2 tspn
Salt to taste

Here is the stir....
  • Soak aval in little water for 5 mins
  • Meanwhile heat oil in a pan and add finely chopped onions to it. Once translucent add gg paste and fry till it loses its raw smell
  • Toss in carrot, peas, finely chopped green chillies, red chilli powder, garam masala powder and fry for a few minutes. Turn off the heat
  • Squeeze out excess water from aval and add the aval into the above mixture.  Add salt to taste and mix everything together to make a lumpy dough
  • Divide the mixture into equal parts and make into cutlets
  • Fry them on both sides till they are beautlifully brown and crispy
  • Serve hot with ketchup or your favorite hot sauce

Mango lassi

Lassi is a must in summer to quench your thirst and to enjoy the taste. I know lassi itself is delicious but when flavored with some yummy fruit i am sure it takes it new heights. When mango is in season why not dive into the divine pleasure of having mango lassi

Serves... 2 ppl 
Serve option... Chilled

This is what u'll need....

Ripe mango 1 small
Curd 3/4 cup
Milk 1/4 cup
Sugar/Honey to taste

Here is the stir....
  • Blend eveything together and serve it chilled
  • Add ice cubes and garnish with mint leaves for more taste

Lemony lemon for the summer thirst

I was at a friends place last week when she served me this drink which i loved till the last drop. I fell so much in love with it that i had to ask for the recipe. I thought i needed a little more of ginger so i just added a little than the usual recipe asks for. Looks like this drink is specially made in summer to help combat dehydration. Sure it refreshes our body in a jiffy

This recipe makes a lemony syrup that can be refrigerated for quite some time. When serving add required amount of water, ice cubes, mint and give it a good stir

(pics coming soon...)

Serves... can be stored for a while
Serve option... Chilled with ice cubes and mint leaves

This is what u'll need....

Lemon juice 1 cup
Sugar 2/2.5 cups
Jeera / Cumin seeds 1/4 cup
Ginger 1/4 cup

Here is the stir....
  • Heat a little water and dissolve sugar into it
  • Grind jeera and ginger to a coarse paste
  • Add the above paste, lemon juice to sugar mixture and bring to a boil three times
  • Turn off the heat and let it cool
  • Filter the mixture to remove all the solids and transfer the liquid into a bottle
  • Stock it up in the refrigerator till use
  • When serving add little syrup to the glass, fill the glass with water. Add ice cubes and garnish with mint leaves
  • Enjoy a refreshing drink for a delightful summer :) 

May 2, 2010

Strawberry with a tangy orangy juicy mix

With the summer heat creeping up little by little it is essential to get enuf fruits and juices regularly for a healthy appetite. There are so many varieties available for the season that you just have to keep picking them and trying them the way you would like it

I should accept that i dont like fruits the sense i am not a big fan of them. There should be some serious way to get it into my diet was my thought. The only way that helped me get through this was different types of smoothies, juices and milkshakes. Slowly i have started realizing that i can sure go ahead with this plan as long as i keep venturing new taste combis. So you can keep seeing a lot of similar stuff coming up in the near future

This strawberry orange mix takes you to an entirely different world with a little sweetness, a little tanginess and lots of freshness. Love this a lot.

Serves... 1 person
Serve option... Chilled

This is what u'll need....

Strawberry 6
Orange juice 1/4 cup
Honey 1 tbspn

Here is the stir....
  • Blend the three together till pureed
  • Serve chilled with some freshly cut strawberry slices and enjoy a warm evening with this pleasingly refreshing delight

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