Food & More...much more

Herb Crusted Chicken Breasts - Baked

2011-11-11T17:17:00.000+05:30

I believed that the best things in world are "Deep Fried"!!! and then I tried baking this crusted chicken breast. Boy, was I surprised or what? The same crisp and crunchy texture but with just the tiniest bit of oil. Maybe thats what they mean when they say " Having you cake and eating it too".

So here is a very easy to make, non-messy chicken dish for a sit down meal, be it with friends,family or even a book ;-))!!

Herb Crusted Chicken Breasts - Baked

Serves - 2

Ingredients:

Chicken Breasts - 2

For Marinade :
English Mustard - 2 tbsp
Mayonnaise/Cheese Spread - 1 tbsp
Olive Oil - 1tsp
Garlic Powder - 1/4 tsp
Dried Mixed Herbs - 1 tbsp

For Crust :
Fresh Bread Crumbs - 2 Cups
Garlic Powder - 1/4 tsp
Chilli Flakes - 1/2 tsp
Mixed Herbs - 1 tbsp
Oregano - 1tsp
Salt - As and if necessary

To Make

1. Put the chicken breasts in a zip lock bag and beat it lightly to flatten the chicken.

2. Mix all the ingredients for the marinade. Rub the chicken with the mix.Marinate for at least 10-15 mins.

3. Mix all the ingredients for the crust.

4. Roll the chicken in the crumb till completely coated.

5. Grease an aluminium sheet with olive oil, put the coated chicken on it and bake in a preheated oven for 35- 40 min at 220C.

6. Turn the chicken over mid way to get even coloring on both sides.

Preparation Time - 15 mins
Baking Time - 40 mins

Notes and Deviations :

1. The herbs I used are - Dried Basil, Dried Parsley, Dried Rosemary

2. Garlic Powder is optional. I made the crumbs out of a garlic loaf so did not add any powder to the crumb.

3. You may make any marinade of your choice - the combination of mustard and mayo gave the complete taste of hot, sour and creaminess.

4. You could marinate for any length of time, the minimum being at least 10-15 mins. Refrigerate or freeze if marinating for longer duration.

Serve hot with some mayonnaise and a side of mashed potato/potato wedges or some sauteed vegetables like I did.

Shahi Paneer

2011-09-22T17:03:00.000+05:30

Shahi Paneer

My daughter has discovered her love for all things Paneer, which is quite a relief since my husband is not very fond of paneer and I felt bad making paneer just because I like it. Now I can use her as an excuse to make paneer at least once a week.

But with great power comes great responsibilities..now what was that for? Anyways all I wanted to say was since I now make paneer more regularly I needed to find more recipes to try out. Typing paneer into google search put up quite a few options but this recipe of Sanjeev Kapoor caught my fancy maybe beacuse it was different from the usual red/orange gravies that I make for paneer

I tried it out and felt this recipe is a keeper. So I am reproducing the recipe here with my few changes:

Shahi Paneer

Serves : 4

Shahi Paneer

Ingredients:

Paneer/Cottage Cheese - 200gms
Onion - 2 quartered, boiled and ground to paste
Cloves - 2
Peppercorns - 6
Bay Leaf - 1
Cinnamon - 2 inch
Green Chillies - 2 slit long
Ginger-garlic paste - 3/4 tsp
Kitchen King Masala - 1tsp
Cashewnut - 10 soaked and ground to paste
Dahi/Curd/Yogurt - 1/2 C
Cream/Milk - 1/4 C
Saffron - A pinch to be soaked in the above cream/milk
Cardamom Powder - 1/4 tsp
Salt - To taste
Oil - 1 tbsp

To make

1. Cut Paneer into bite size pieces - cubes/rectangle/triangle - and let soak in warm water

2. Heat oil, add the dry masala - cloves, cinnamon,peppercorn and bayleaf. When fragrant add in the slit green chillies. Follow it with the boiled onion paste. Cook for 2-3 minutes till the raw smell disappears.

3. Add the ginger-garlic paste and cook till the raw smell is gone.

4. Add the kitchen king masala and cook for 1 minute. Add in the curd and and cook till the mixture is dry.

5. Add the cashew paste, saffron induced milk/cream, paneer(without the water) and salt to taste.

6. Cook in low heat for 2 mins. Top off with cardamom powder and take off the heat.

Preparation Time : 15 mins
Cooking Time : 15 mins

Notes & Deviations :

1. Soaking paneer in warm water reduces cooking time and helps add in the paneer into the gravy at the last
moment.

2. Sanjeev Kapoor's recipe doesn't ask for Kitchen King. He suggests Garam Masala. However, since we
are using whole masala and the cardamom powder I didnt want to use garam masala as well. Adding
Kitchen King brings in a slight colour change but I love the flavour it imparts

3. If you think the cream/milk could curdle, you may add the same after taking the curry off the heat.

4. Take care not to brown the onion paste or any other ingredients so that the curry would be white/cream in
colour

Make this dish to add a new colour and taste to your dining table. It will add the royal touch that the name promises.

Jalebi Garma Garam!!

2011-09-15T16:21:00.000+05:30

Garam garam Jalebi! was chosen for Srivalli's Indian Cooking Challenge.

Who can ever resist a plate of hot Jalebis especially when you have such an easy and versatile recipe with you.

Ingredients in the recipe was what you could find in your pantry any day, so I didn't bother to even check the availability. But when I decided to get going, I realised I was short of a crucial ingredient. But this recipe is so forgiving, even with the variations I had some gorgeous jalebis at hand or rather in my mouth.

Jalebi

Makes : 24

Ingredients

For Jalebi
All purpose flour/Maida - 1C+3 tbsp
Cornflour - 3 tbsp
Food Colour - 1/2tsp (Optional)
Yogurt/Curd - 1C
Oil - 1tbsp heated
Lemon Juice - 1 tsp

For Sugar Syrup
Sugar - 1C
Water - 1/2C

Oil for deep frying

To Make

1. Mix all the ingredients for Jalebi into a thick batter.

2. Leave overnight to ferment.

3. Once fermented fill into a clean thick plastic packet or squeezable ketchup
bottle. If packet, cut a small hole for batter to flow out

3. Prepare Sugar Syrup by boiling the sugar and water till sugar is melted. Keep Warm

4. Heat oil till about medium heat. Pour out the batter into interconnecting
concentric circles.

5. Turn over. Allow each side to cook for about a minute.

6. When done, take out of oil and let rest for about a minute.

7. Dunk into the warm sugar syrup, soak for about 30 seconds.

8. Take out to serve hot Jalebis.

Preparation Time : 12 hours for fermenting
Cooking Time : 3 min per batch

Notes & Deviations

1. I ran out of cornflour so substitutes the same with custard powder and arrowroot
powder.
2. I used a lot of food colouring to get the store bought Jangiri colour
3. With the quantities I have given, the batter stays thick and you need thick
batter to get the right shape of Jalebi
4. Resting the Jalebis before soaking them helps them retain their shape without
becoming soggy.
5. I used the Gits Jalebi bottle for making the jalebis. It was easy to handle and
very non messy too.

A lovely and easy recipe to make. But be sure to serve it fresh and hot for great compliments!!

Edited to add : Priya wanted to have a look at the Jalebi bottle , so here it is

Khara Biscuit

2011-06-15T21:06:00.000+05:30

or Savoury Shortbread Cookies. I love the sound of Khara Biskut(love to spell it that way...just fits the product)

Thanks to Srivalli's Indian Cooking Challenge my dormant blog has been springing to life once a month(eyes rolling. This month Champa's Khara Biscuit or Savoury Shortbread Cookies was chosen.Savoury Cookies .....yummmmmmm, cudnt think about giving it a skip for two reasons:
a. I luuuuuuuuurve anything savoury
b. I never baked a savoury cookie before.

But this being the month of holidays and travel and all, I kept postponing the baking, till I saw Valli's mail this morning with the post. And then I knew I cudnt stall anymore. Back from work, was trying to put together the ingredients when I realised that I was really short on butter and on Kalonji/onion seeds that I wanted to put in the cookies for extra flavour.

So of course, the recipe was tweaked a bit but the result was still as great as all the comments I was reading through the day. I still want to make it the Champa way to know how the taste could change though.

Khara Biscuit

Makes :24 mini cookies/15 medium sized/8 large ones

Ingredients
All purpose Flour/Maida - 2 Cups
Softened Butter - 1/3 Cups
Sugar - 4 tsp
Salt - 1 tsp
Green Chillies - 6 chopped fine
Fresh Coriander leaves - 3 tbsp chopped fine
Yogurt - 3 tbsp or as required
Carom Seeds/Ajwain - 1 tbsp

To Make

1.Heat your oven to 160C and line your tray with lightly greased aluminium foil.Alternately you may chose to use parchment paper

2.Cream the butter and the sugar.Add the yogurt and continue to beat.

3.Add rest of the ingredients and knead them together lightly

4.Roll it out to 1/4" thickness and cut out the cookies in desired shapes

5.Bake for 18-20 mins. Rotate half time.

6.Cool to get a firm biscuit.

Preparation Time :15 minutes
Baking Time :20 minutes

Deviations & Notes

1. I was out of butter so I used equal amount of ghee/clarifies butter and vegetable oil

2. Champa suggests baking a while longer for crispier biscuits

3. Champa also advises favouring the biscuits with anything that suits your imagination and taste. I instantly thought of carom and onion seeds.

Lovely accompaniment to your evening tea or just something light to nibble at while watching your favorite soap...thats what I am doing!!

Bake it, you will love it!!

Pudachi Wadi - Coriander Rolls

2011-05-15T20:35:00.000+05:30

Indian Cooking Challenge is an attempt by Srivalli of Spice Your Life to revive traditional recipes from all four corners of India.

Wanting to be a part of it, I wrote to her and joined the event. This is my first entry and I should add I loved it.

Pudachi Wadi- a native spring roll filled with fresh coriander- is a Maharashtrian recipe and the following recipe is courtesy Archana of Tried & Tested Recipes.

Since I have never had Pudachi Wadi before,I decided to stick to the recipe as given by Archana.However, I have taken a few shortcuts which I have mentioned at the end of the recipe.

Pudachi Wadi

Makes - 6 nos

Ingredients

For the dough
Chickpea/Gram Flour/Besan - 1/2 C
Wheat Flour/Atta - 1/2 c
Chilli Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Salt - To taste
Hot Vegetable Oil - 2 1/2 tbsp
Water - As required

For Filling
Coriander Leaves - 1 1/2 C Finely chopped
Onion - 1 medium Finely chopped
Dry Coconut Flakes - 2 tbsp
Poppy Seeds/Khus Khus - 1 tbsp roasted
Sesame Seeds - 1 tbsp roasted
Garlic - 3 cloves finely shopped
Ginger-Chilli paste - 1 tsp
Chilli Powder - 1 tsp
Sugar - 1/2 tsp
Salt - To taste
Lime Juice - 1 tbsp
Oil - 1 tbsp

For Sauce
Tamarind Pulp - 2 tsp
Garam Masala - 1 tsp
Oil - 1 tsp

Oil to deep fry.

To Make
1. Make the dough by adding all ingredients with enough water to make a stiff dough

2. For filling grind the roasted Poppy Seeds, Sesame seeds and dry coconut flakes

3. Heat oil, add onion and garlic. Saute till golden.Add ginger chilli paste and saute for some more time. Mix in the ground mixture followed by the condiments. Take off heat and add coriander. Add the lime juice.Mix well.

4. Mix all the ingredients for the sauce.

5. Make small balls from the dough. Roll out into circles.

6. Spread the sauce on the surface on the rolled out dough.

7. Spoon about 1 1/2 tbsp of filling in the centre of the chappatti/puri.

8. Roll into what else but Rolls!!

9. Pan roast the rolls.Deep fry before serving.

10. Serve with Sauce of your choice.

Preparation Time : 20 min
Cooking Time : 15 min

My deviations :
1. I used Ready to make Bonda/Bhajji Powder instead of Besan.It is already has
spices and salt. So I just mixed the Bonda/Bhajji Powder with Atta.

2. I skipped making the sauce. Instead I used store bought Tamarind Sauce which
again contained all spices and condiments.

3. I skipped the pan roasting part and deep fried them directly.

These are perfect tea time snacks for the winter months. And an easy to make from scratch one with the simplest of ingredients available in your kitchen. You will love biting into the fresh coriander filling through the hot rolls.

French Apple Cobbler

2010-11-19T16:24:00.001+05:30

How would you like a easy bake cant-go-wrong dessert??? You want? then well here it is.

I first tasted this when my sis made it on a visit to my home. The entire family was absolutely floored by it. I always wanted to make it again but as most things I want to do that never happened. But when I read about Deeba's monthly mingle and the Apple & Pear Open Pie so reminded me of this dessert that I had to make it.

The recipe is from www.southernfood.about.com, however I am reproducing the same here for my furture reference. Afterall, its not everyday that you get a easy bake and reasonably guilt free dessert.

French Apple Cobbler

Serves : 6-8 generous Dessert portion

Ingredients
For Filling:

Green Apples - 5
Sugar - 3/4 C
Flour - 2tbsp
Butter - 1 tbsp,softened
Water - 1/4 C
Cinnamon - 1/2 tsp
Salt - A pinch
Vanilla Essence - 1/2 tsp

For the Topping

Flour - 1/2 C
Sugar - 1/2 C
Butter - 2 tbsp, softened
Baking Powder - 1/2 tsp
Salt - A pinch
Egg - 1 lightly beaten

To make

1. Lightly grease/butter a baking pan (9 inch square)

2. Peel apples and cut into 11/2" cubes

3. Mix all the ingredient for the filling and put into the filling into the pan

4. Heat oven to 375F/185C

5. Combine all ingredients for the topping.Mix well but not for too long.

6. Drop the batter in small equal portions over the filling. Space evenly. The
batter will spread as it bakes.

7. Bake for 30-35 mintues till the crust is goldren brown.

8. Serve warm with whipped cream/icecream or cold just by itself.

Preparation Time : 15 min
Baking Time : 35 min

Just a few things you could keep in mind :

1.In the filling adjust sugar according to tartness of apple, if apple is not too
tart use lesser sugar

2.You can increase the cinnamon to 3/4tsp if you are really fond of the apple-
cinnamon combo

3.My sister skips the butter in the filling. The taste doesnt change much but I
feel it makes the filling a little drier.

4.You may replace the egg with about 3 tbsp milk in you dont eat egg. Egg eaters
please go with the egg.

5.Dont mix the topping too much. The graniness of the sugar gives a nce cruch to the
topping when baked.

I have to apologise for the pic as my camera has gone kaput and I took this photo on my phone.

I am sending this entry to Meeta's Monthly Mingle being hosted by Deeba this month.

This is my first time at Monthly Mingle and I am so excited as Deeba and Meeta are 2 of my favs from the Blog world. I look forward to their posts every single day. Feel so proud to be participating in an event hosted by them.

Hope you all enjoy it.

Creme de Abacate(Cream of Avocado) or Avocado Cream

2010-08-26T20:46:00.000+05:30

Exotic is the word for this oh so easy dessert!!

Till recently avocado itself was an exotic - only seen mentioned in Mexican recipes.Never thought I would be making something out of it and that too a sweet something.

Hubby and I had it first at Haji Ali Juice Centre here at Chennai. While I went for the classic Mango Cream , hubby tried the Avocado Cream. I ended up digging so much into his dessert that he had to order another one all for himself.

I had almost forgotten about it since I didnt think I could get either Avocado or Whippable Cream here is Chennai. But today at that little miracle store that actually stores fresh herbs, fruits or vegetables that are exotic, I found some ripe avocados and I thought I could try the avocado milkshake if not the cream.

But to my surprise when I googled for Avocado cream I found that there was no cream required in any of the numerous versions available online. So it just had to be Avocado Cream than the milkshake and the recipe is a blend of the various recipes that are out there.

One thing i can promise you, this is the easiest and yet the most bowl-licking recipe you will ever make.

Cream of Avocado

Serves : 2 Generous Bowls

Ingredients:

Ripe Avocado - 2
Condensed Milk - 4 Tbsp
Juice of Lemon - 1 Tbsp
Vanilla Icecream - 2 Scoops

Ya thats all!!

To Make :

1. Peel and pit the avocados and put them into a blender

2. Add in the rest of the ingredients and run the blender for anout 30-45 sec. Thats all again!!

3. Pour into serving bowls and chill in fridge till served.

4. Thats Thats all!!

Preparation Time : 5 min

Cooking Time : None at all!!

Serve it plain or with whipped cream on top!

One for the Sea - White Chocolate Filled Dark Muffins

2010-07-10T13:26:00.000+05:30

My BIL (Sis's Hubby) is the brother I never had. Whenever I am with him I would think this is exactly how my brother would have been if I had one. He is so like us in the way he talks, thinks and does stuff that it sometimes surprises me that I know him only for the last 5 years and that we haven't been bought up together.

However, he does beat me and my sis in one thing and that too hands down - Affection!! I am yet to see a more affectionate guy in my life. I, of course don't see him very often and in different situations but whatever little I do, I actually envy him the ability to being so loving to people - his sis or my Sunshine and more recently his own son DJ. I know you would say everybody loves their family but I am sure his affection is equally strong for his friends and others too.

Maybe his profession makes him really value people around him (He is Shippie!!). Whatever the reason be his next voyage starts tomorrow is going to be the first one since DJ's birth. I remember my sis telling me that when he saw Sunshine after she was born, he had said that I will never be able to leave for a voyage once I have a baby like that. Unfortunately destiny plays its own little games and for the betterment of his career - he is going to sail as Master for the first time - he has to set off on a 4+ month voyage.

I know its going to break his heart to leave DJ and go and there is nothing I can do to ease his pain but to let him know that we would try and take the best care of his wife and DJ.

And I wanted to bake something especially for him. He loves chocolate and here I have tried and create something especially for him :

White Chocolate Filled Dark Muffins

Makes - 12 nos

Ingredients:

Sugar - 1 1/4 Cup
Flour - 1 Cup
Dark Cocoa - 1/2 Cup
Egg - 1
Milk - 3/4 Cup
Vegetable Oil - 1/2 Cup
Salt - 1/2 tsp
Baking Powder - 3/4 tsp
Baking Soda - 3/4 tsp
Vanilla Essence- 1/2 tsp
White Chocolate- 12 half inch cubes

To make :

1. Pre-heat oven to 180 degree Celcius

2. Mix all ingredients except white chocolate together in a Blender - I know I am very very lazy!

3. Grease muffin trays, paper cups or ramekins.

4. Pour the batter into the prepared cups

5. Put in the white chocolate bit in the centre of each cup

5. Put in into the hot oven and bake for 15 mins.

Preparation Time : 10 min

Baking time : 15 min

You cant use the toothpick method to check if the cake is done as the
centre will be filled with molten white chocolate

Serve right out of the oven with Vanilla Ice cream or chilled cream.

Hope you love this S and have a safe trip and back.

Aye Aye Captain.....Bon Voyage!

Vegetable Kurma for RV's CWS Event

2010-03-31T17:58:00.000+05:30

I fell in love with RVs blog even before I visited the Blog. I mean when you are clicking a link that says Food for 7 Stages of Life you are but just floored!! And the blog didn't disappoint either. Its both pleasing to the eye as well as a treasure house of a variety of recipes and not to mention events.

I wanted to take part in a lot of the previous events but as you can see I haven't been very regular in my postings. This time when I saw CWS -Coriander seeds, I had loads of recipes in my mind, but I never got around to making any of them.

This recipe was calling out to me because I had a couple of slices of Pineapple in my fridge.I had made it the first time from a Nita Mehta Cookbook.I love the sweet sour taste that pineapple imparts to any gravy, be it Chinese or Mughlai.The deep fried cauliflower just adds to the bevy of taste that this gravy provides with the crispiness its vegetables, tanginess of the fruit, the richness of the paste and not to forget the aroma of the spices.Its light yellow colour is as pleasing to the eyes as the taste is to the taste buds!!

While I was making it I thought why not this recipe for the event. So here is my submission for the Cooking With Seeds - Coriander Seeds hosted by RV of Food for 7 Stages of Life and the event originated at Priya's Easy and Tasty Recipes.

Vegetable Kurma/Khurma/Khorma

Serves : 4

Ingredients:

Mixed Vegetables - 2 Cup - Cut and Boiled (I use Potato, Carrot, Green Peas)
Cauliflower - 1/2 Cup - Florets cleaned well and deep fried till slightly golden
Pineapple - 2 Rings - Cubed
Onions - 2 medium - Chopped
Turmeric Powder - 1/4 tsp
Kitchen King Masala - 1 Tbsp (You may also use Garam Masala Instead)
Sugar - 1tsp (Optional)
Salt - To taste
Oil - 1-2 Tbsp

Mix , let soak for 10min & grind into Paste:

Today's Star - Coriander Seeds - 1 1/2 Tbsp
Cashew nuts - 10-12 nos
Poppy Seeds - 1 1/2 Tbsp
Ginger-Garlic Paste - 1 tsp (You may also use fresh ginger & garlic)
Coconut grated - 2 Tbsp
Cardamom Whole - 3
Curd/Yogurt - 3/4 Cup

To Make :

1. Heat oil and fry the chopped onion till golden.

2. Add turmeric, stir for less than a minute for the raw smell to disappear.

3. Add the ground paste and cook covered till almost dry.

4. Add the Kitchen King Masala and cook for another 1 minute

5. Add a cup of boiling water followed by the mixed vegetables (You might add the water in which the vegetable is cooked.)

6.Add salt to taste

7. When the curry almost reaches a consistency of your choice, add cauliflower and pineapple bits.Let cook for 2 minutes.

8. Add sugar if the curry is too sour. It should be more tangy than sour

Preparation Time : 15min

Cooking Time : 15min

Serve it hot with any kind of India bread or even slightly flavoured rice like Jeera Rice or Peas Pulao

PS: Hi Folks, do do deep fry that Cauliflower. It brings in a whole new twist to the taste rather than just boiling it.

Tried and Tasted - The Singing Chef

2010-03-24T22:02:00.000+05:30

Last time when I participated She was hosting it and this time its her blog that is featuring in the Tried & Tasted Event for March 2010 hosted by Divya of Dil Se, an online event started by Zlamushka

To me,Raaga - The Singing Chef is much much more than a blogger that I love to follow. I am sure I wouldnt have enough words to explain but I would like to try. I first met her almost 12 years ago to the date when I & my father went to our Institute for GD & Interview. An apprehensive father and an eager daughter were pacified by the words of this charming and confident girl

I had a taste of what was coming when she wrote to me personally to let me know the results even before I got an intimation from the Institute. She welcomed me whole heartedly into her course and her room, which was the domain of students of that particular course. I soon changed my course,she let me continue in the room but not before extracting the promise that once she leaves I would allow only a junior from her course into the room(Ps: I did keep my promise Raaga!!)

Friend, giver of surprise gifts(I still have the family snap that you laminated for me),generous donor of yummy food that she used to bring from home almost every weekend and perhaps the most popular girl on campus - u have to see to believe the number of friends she has - which should not be a surprise as she takes so much effort to remember every little thing about you and work so hard to keep in touch....one couldn't have asked for a better Room-mate on one's first stay away from home.

I still remember the time she took me home during a break.Her Mom is a world class cook.She makes the most impressive variety of food and all of them finger - licking good. I still remember the little "katoris" of yogurt at the end of the meal. My readers can imagine how yummy the food must have been if today after 11 years I can still remember even the yogurt Aunty made.

I missed out on the chance to savour Raaga's cooking on my last visit to her city but her blog tells me she must be as good a cook as her Mom, if not better.S is a very lucky guy!!

Ok before I turn my Food blog to a Mush blog(sorry readers, I just couldn't help myself)let me turn to food. I have made a lot of recipes that Raaga has posted because they are so attractive and at the same time so simply done. However, this one was made after I read Divya's announcement so managed to capture some pictures before it was polished off.

Soya Makhani

I knew I would make this one as soon as I saw the post. I love Makhani gravy and Soya Nuggests was something I would never have associated with the gravy.

I am re posting the recipe here so that I can keep it for my future reference as I am sure to make this one again and again.

Serves : 2 (as Single side dish for rotis)

Ingredients :

Soya Nuggets - 1 cup (Prepared as instructed)
Onion - 2 medium - made into a paste
Ginger-garlic paste - 1 tsp
Tomato - 1 large - pureed
Milk - 1/2 - 1 cup
Chilli powder - 1 tsp/To taste
Turmeric powder - 1/4 tsp
Kasoori Methi - 1 Tbsp (Dried Fenugreek Leaves)
Salt - To taste
Honey - 1 tsp
Oil - 1 Tbsp

To make :

1. Heat oil and fry the onion paste till almost dry.

2. Add Ginger-Garlic paste and stir for 2 minutes till the raw smell of the paste is gone.

3. Add the chilli and turmeric powder. Stir for a minute

4. Add the tomato paste and salt, mix well and stir for 2-3 min till almost dry.

5. Slowly stir in the milk, bring to boil.

6. Add Soya Nuggets, when thoroughly immersed in the gravy, mix in the Kasoori Methi and Honey. Adjust seasoning.

7. Mix well and serve hot.

Preparation time - 15 min

Cooking time - 15 min

Variations I made :

1. Used fresh ingredients instead of the readymade masala which I am sure will cut down both the preparation and the cooking time.

2. Added more milk to increase gravy

3. Added honey to bring in the sweet and silky feel of Makhani gravy

This recipe is a keeper and the gravy is a good base for a lot of other stuff like Paneer, Green Peas, Mushroom and even the humble potato.

Thanks Raaga for this recipe and the great many that you have shared with us through your blog!!

PS: The logo for this event was designed by Ksenia who blogs at Tales of a Spoon.

Apple Rabadi

2010-03-23T11:52:00.000+05:30

I am overwhelmed by the idea of making traditional sweets at home, so whenever I come across recipes that are traditional but has a twist as well, I never loose the opportunity to try it out. And the idea of having a fruit in the dessert, I just couldnt wait to start.This is how I made it, inspired by Sanjeev Kapoor's receipe.

Serves - 2 with second servings

Ingredients:

Apple - 2 - Peeled and grated
Milk - 1 litre
Sugar - 1 cup - Adjust to taste
Cardamom - 2- 3 powdered
Almonds (and/or any other dry fruit of your choice) - 4-5 - Slivered

To Make :

1. Boil the milk and let it reduce till thick and about 3/4th of original

2. Add sugar and stir till it melts

3. Add the grated apple and let cook for 3-4 minutes

4. Remove from fire and mix in powdered cardamom

5. Garnish with the almond slivers

5. Serve hot or cold - We loved it cold

Preparation Time : 5 minutes

Cooking time : 1 Hour

Its a simple yet delicious dessert. Don and Sunshine loved it equally.

Hope you all enjoy it too!!

Pazhyam Pradhaman (Payasam/Kheer made out of Kerala Plantains)

2010-01-25T22:12:00.000+05:30

The first month of 2010 is about to end but I wanted my first post this year to be a new sweet recipe tried by me. I am the queen of Procrastination but thankfully my daughter's Star Bday came before the month could end and I made this lovely sweet..Pazhyam Pradhaman.

Pazhyam Pradhaman is made of "Nendran Pazhyam" - the Kerala Plantain.Its used in its raw and ripe forms for a variety of Kerala Specialities- Banana Chips, Sarkaravarti,Kaya Mezhakupartiyathu, Steamed Nendrans and much much more. Though the rest of the items mentioned here is almost a part of our daily lives, I had never tasted or made it ever.

I remember the first time I had heard of it was ages ago in a mallu movie where the comedian(might have played the hero's friend) describes how to make pazhyam pradhaman , his mouth watering all the time. I was never sure if he was actually giving the recipe or just "cooking it all up"

Anyways the first 2 lines of that recipe was always in my mind and this time I decided to try out Pazhyam Pradhaman for Sunshine's Star Bday. I based my recipe on those lines from the movie.

Its a very easy recipe , however just ensure that you plan well in advance as you need the plantains to be really ripe.

This is how I made it:

Serves - About 20 serving bowls

Nendran Pazhyam(Kerala Plantains) - 8 (Overripe)
Jaggery - 500 gms or more as per your taste
Ghee - 6 tbsp
Coconuts - 2 whole
Cashew Nuts - Handful
Raisins - Handful

Preparation:

1.Jaggery - Melt the jaggery in a bowl by adding just enough water to cover half the jaggery and let it boil till the entire jaggery melts. Strain it and keep aside

2.Coconut - Keep aside 2 inch piece of coconut and grate the rest.Take out coconut milk in 3 stages.
1st Milk - The first set of milk taken out of the freshly ground coconut
2nd Milk - Once the first milk is taken out use the same coconut and extract milk for a second time.
3rd Milk - USe the same coconut to extract milk for a 3rd time.

3.Cut the 2 inch piece of coconut into small and thin bits

4. Peel the Plantains, slice it to remove the strip of seeds in the centre. Cut into small cubes

To Make:

1. Heat 4 Tbsp of Ghee in a thick bottomed pan

2. Put in the deseeded and cubed Plantains. Cover and let cook on low flames for about 8 min till the Plantains are red and soft. Take off heat and Mash using a masher or a flat ladle.

3.Once well mashed add enough melted jaggery to make a paste. Mix well and let cook for about 15-20min till the mixture reaches the jam consistency. Keep stirring in between to avoid the bottom getting burnt.

4.Pour the 3rd milk and mix well. Cook till thick.When thick add the 2nd milk and let boil.Once the mix boils add the 1st milk, mix well and take off the fire.

5.Adjust taste by adding more jaggery syrup if required.

6.In another saucepan, heat 2 tbsp of Ghee. When hot add the coconut bits. Fry till it reddens. When red, add cashewnuts and once the cashew is almost done add in the raisins.Let cook for 30 secs and take off fire.

7.Empty the saucepan into the pradhaman

8. Serve slightly warm or Chilled

Preparation Time : 1 hour
Cooking time :45min - 1 hour.

Some changes you could make are :

1. Steam the plantains instead of frying in Ghee
2. Blend the cooked Plantains in a Mixer instead of mashing
3. The Pradhaman tends to get thick as it cools, in case you want it thinner just
add more coconut milk to get the right consistency.Adjust sweet with the jaggery
syrup

It might look like little hard work but is really really worth it.

Tried & Tasted - Dhingri Badaami

2009-11-30T10:57:00.000+05:30

My dear friend Raaga is hosting this month's Tried & Tasted, an event originated by Zlamushka.

This month Tried & Tasted celebrated the blog of Sunshinemom...a blog as pleasing and vibrant as Sunshine.

Her Blog is exhaustive in terms of exotic and not so exotic recipes. I love the look and feel of the blog(that's why she is on my blog roll).She also manages to change any ordinary recipe to vegan, something I wouldn't dare. Kudos to her.

There were so many of her recipes that I wanted to try, that I spent the whole month since Raaga's announcement browsing through her blog wondering what to make till I realised that today was already the last day.

So picked up this exotic preparation for the event as well as Don's Lunchbox.

I followed the recipe as it is except for two variations:

1.I used Kashmiri Red Chilli powder instead of ordinary variety of Chilli powder, which made the curry look very red

2. I added some cream at the end of cooking to give the curry a little more rich taste.

Go on, visit Sunshinemom and enjoy her blog as much as I do.

PS: The logo is designed by Ksenia

Oh! Uncertain Life

2009-11-05T23:12:00.000+05:30

7:30pm:
Husband is back home after a biz trip.I have had a lot of this and that today so I dont want dinner.

Wife back home from a gruelling day at work. Great I am tired and had a late lunch so I dont want anything too

Australia has scored 351. India is sure to lose.

9:30pm:
Husband is watching the match.I think I am getting hungry

Wife is browsing her food blog and checking out all the yummy blogs on her blogroll.Blog hopping she reachs here. I want to make this now

Sachin is blazing away.India is going to win

9:45pm:
Husband runs to get bread from the closest open store. I got it.

Wife opens the fridge and finds more than peas and corn and thinks.I got it

McKay bowls to Sachin and Hauritz screams aloud.I got it.

10:30
Husband is having his 4th sandwich.Yummy!!

Wife is thrilled to see hubby and baby devoring her creation."Yummy!!"

India is falling like nine pins and Ponting says "Yummy!!"

11:00pm
Satiated Husband

Happy Wife with a new recipe

India loses but its easier to digest on a full stomach. And we really tried and the game was awesome. what say?

11:30pm
Wife is Blogging about it.

And here is a recipe. As mentioned earlier tweaked but based on RV's Corn & Pea Sandwich

Veg Medley Sandwich (Makes 8 Sandwiches)

1.Bread Slices - 16
2.Onion - 1 Large - Chopped Fine
3.Mushrooms - 4nos - Chopped Fine
4.Capsicum - 1/2 - Chopped Fine
5.Cabbage - 50gms - Shredded
6.Carrot - 1 Medium - Grated
7.Green Peas - 1Cup -Boiled
8.Sweet Corn Kernels - 1 Cup - Cooked
9.Amchur Powder - 1/2 Tbsp
10.Chat Masala - 1/2 Tbsp
11.Pepper - 1/2 Tbsp
12.Salt - To Taste
13.Oil - 1/2 Tbsp
14.Ghee - 2 Tbsp
15. Mint-Corriander Chutney - 4 Tbsp

To Make:

1. Heat Oil.

2. Fry onion for 2 mins.

3.Put in the rest of the uncooked vegetables. Cover and let cook on low fire for 7-10 min

4.Add the cooked Corn and Peas.

5.Add all the masalas.Mix well and cook open at high fire for 2 min.

6.Take off fire and let cool.

7.Take out bread slices. Spread the Mint-Corriander Chutney on half of the bread
slices.

8.Put in the Veg Medley Filling

9.Cover with the rest of the Bread slices.

10.Brush the Sandwich with Ghee on the outer sides and grill till done

11.Serve with cut carrot/cucumber/onion pieces or wafers or just plain tomato sauce.

Preparation Time :15 min
Grilling Time : 5 min per set of 2 sandwiches

The Veg Medley

And The Sandwich - Brown and Crisp, Just the way we like it!!

And the twain shall meet

2009-09-04T06:48:00.000+05:30

Don was bought up in a household where rotis were an occasional treat.It was almost always served with potato masala or dal.He was bought up to believe that potato and dal were the only accompaniments to roti.

The belief was fine as long as you were having the combo once a month, but today rotis/phulkas are what we have for dinner every day.And how many days can you have potatoes or dal.

It was tough to introduce him to other vegetables as accompaniment to phulkas but 5 years is long enough to train his taste buds and change his mind. But one veg he just would refuse to have with phulka was Bhindi/Ladys Finger/Okra/Vendakka. No preparation would convince him until I served him this and well what more can I say, this lady's finger finally worked the magic. The list of ingredients looks long but the dish is really simple, try it yourself:

Bhindi Masala (Feeds 2-3)

1. Ladys Finger - 250 gms
2. Onions - 3 Large - Chopped Fine
3. Tomato - 1 Large - Chopped Fine
4. Ginger-Garlic Paste - 1/2 tsp
5. Red Chilli Powder - 1 tsp
6. Turmeric Powder - 1/4 tsp
7. Coriander Powder - 1 tbsp
8. Kitchen King Masala Powder - 2tsp
9. Jeera Powder - 1/2 tsp
10. Oil - 1+1 Tbsp
11. Salt to taste
12. Water - 1/2 Cup
To soak for 30 min and grind to a fine paste:
13. Fresh Curd - 2 tbsp
14. Green Cardamom - 2 nos
15. Cashew Nuts - 8-10 nos
16. Khus-Khus/Poppy Seeds - 1Tbsp
Garnish:
17. Coriander Leaves - 1-2 tbsp Chopped

To Make:

1. Wash the Lady's Finger and cut into 2"pieces.
2. Heat a Non-Stick pan, spread 1 tbsp oil on it, put in the cut pieces and let it
cook till well done.
3. Heat the rest of oil in another kadai(pan).Add the chopped onions and saute till
golden brown.
4. Add the ginger-garlic paste and saute for 2-3 more mins
5. Add all the masala powders and the tomato and fry till masalas are well cooked.
6. Add the ground paste and 1/2 cup of water. Bring to boil.
7. Add the fried Ladys Finger and cook till the gravy is thick.
8. Garnish with cut coriander leaves.

Preparation Time :15 min
Cooking time : 25 min

Veg Bread Upma

2009-07-10T10:47:00.000+05:30

I have a memory card full of snaps of my creations.I am cooking and clicking but the posting doesn't seem to be happening. Just checked out Divya's Dil Se...post and realised today is the last day for entry to her "Show me your Breakfast", so i thot, why not start right now. So I just clicked today's breakfast and am posting my first recipe and joining in the first event all at once...yipeeeeeeeee!!

Bread Upma was chanced upon on a wednesday at Room No.53, Ladies Hostel, Pondy by a bunch of hungry girls after having finished the eggs for bfast but not able to chew on the hard bread. somebody said lets tear it into pieces, somebody said lets heat it, another said let add some onions and we made something not only edible but delicious to the taste starved hostel souls and since then wednesdays were awaited eagerly.

This version is of course a long way away from our first discovery, but that's the beauty of cooking....i got an idea of a variation as i was cooking the upma this morning.

Anyways, here goes the recipe:

Veg Bread Upma(Serves 2 or 1 very hungry soul)

1.Bread - 5 slices - i usually take the first & last slices and the edges leftover
2.Onion - 1 medium - chopped
3.Green Chilli - 1 - chopped ( you may leave this out of you have young kids)
4.Ginger - 1 Small piece - chopped fine
5.Carrot/Beans/Cabbage/Corn - 1cup - grated or finely chopped - you may add any 1
or all or more as per your choice and availability
6.Seasonings - Salt/Pepper/Garam masala - to taste
7.Oil - 1 tsp
8.Ghee - 1 tsp

To make

1. Tear or shred the bread into bite sized pieces
2. Heat oil, add onion, green chillies and ginger. Saute for 1 min
3. Add vegetables(I added grated carrot/Finely chopped beans & sweet corn)and salt,
mix and cook on low fire with lid.
4. When a little tender, add the bread. Mix well
5. Adjust salt and sprinkle pepper and garam masala to taste
6. Top with the ghee for the flavour and aroma.
7. Your Veg Bread Upma is ready to serve.

Preparation time :5 mins
Cooking time :10 mins

Enjoy your breakfast and I am off to Divya's for the event.

Live to Eat

2009-04-02T09:52:00.000+05:30

No, I am not exaggerating. This is supposedly what my horescope says. I would live to eat rather than eat to live. Of course you can have one look at me and believe it to be true. But what the .........

Nothing gives me more pleasure that food, well made, well presented and of course well documented - the recipes that it. The pleasure of finding just the right recipe can't be decribed.

The blogworld I realised is a treasure trove for great recipes thats why I decided to join in and be in touch with fellow enthusiats and food artists- thats what I would love to call them.

Am so glad to be here!!