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 

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