Cabbage upma

Ingredient:
 2 cups sooji/rava
1 cup water
one green chilli
1 small onion chopped
1/2 tomato chopped
1 tbsp oil
1 tbsp ghee
1 tsp mustard
pinch urad dhal
salt to taste

Method:
heat ghee in non stick pan, fry rava till brown, remove it off pan and let it cool
heat oil add mustard, turmeric , urad dhal and let it splutter , add onion fry it till translucent add tomato
and after a while add sooji  and mix it well then add water and salt and keep stirring until its dry , if required add a little more water. breakfast ready

Tangy chicken fry curry

Ingredients :
chicken - 250 gms
3 tbsp cooking oil
ginger garlic paste-1 tsp
onion - 1/2 finely chopped
tomato chopped  - one big one
pinch turmeric
chilli powder - 1 tsp or as per taste
garam masala - pinch
turmeric - pinch
soaked tamarind water 5 ml
1 tbsp yogurt/ curd
half cup water
chopped coriander and green chilli soaked in vinegar to garnish

salt to taste

Method:
take a non stick pan heat oil in it, add onion fry until its soft , add ginger garlic paste fry for a while ,add washed chicken in it and fry it in high flame till brown. now add chilli powder , garam masala , now reduce flame add yogurt and mix it well
now add tomatoes and tamarind water and fry till mushy in high flame add turmeric
now add water and cook till required consistency
garnish with coriander and green chilli soaked in vinegar.

NOW SERVE

* Image courtesy google

Tea time Dosa

Hello everyone,

got some dosa batter left? and chopped carots,onions,tomato, green chilli and coriander with you ?

you got yourself a ready and healthy evening snack that you can serve with chutney or sauce

Method:

all you got to do it take a big spoon of batter pour it over a heated pan , sprinkle all the chopped veggies and once cooked flip it over and serve hot.

This one was HUGE

Shrimp :) 

wanted to share this pic (psssst ignore the dirty dishes ) 

MEHENDI DESIGNS

Hi , 

Mehendi designs are something that are always adorable , i have shared few designs that i have collected and few done by me ... hope you like it :)

stuffed chicken and rice PUFF

Hiiii ,
been long long time since i started writing this blog , was stuck up with wedding preparation now all set
let me share a recipe shared by my friend and which was a super hit :)

Requirements:

• rice 40 grams
• chicken 80 grams
• 1 tbsp chopped fresh parsley
• 1 tbsp coriander leaves
• 2 small eggs boiled and de-shelled
• 1 tsp curry powder
•  juice of half lemon
• 1 egg beaten till fluffy
• 1/2 cup chicken stock
• salt and black pepper to taste
• spring roll sheets
• oil for frying the puffs

Method:

1. cook the rice in the stock until rice turns tender at time you may need to add a little water to get the right tenderness let it not be mushy though
2. proach the chicken in water enough to cover it , once cooked remove it from water, flake and  de-bone it
3. Now add the chicken, parsley , coriander salt , pepper, curry powder, juice of lemon into the rice and mix it thoroughly while heating it for a min , turn off the flame
4. now take the boiled egg and slice it into half so now we have 4 halves
5. Lay the sprong roll sheet on the table wet the edges of it with the beaten egg.
6. divide the rice mixture into 8 portions
7. place one portion of rice in one corner of the sheet and the top it with egg and again a portion of rice mix
8. now fold the sheet as per packet instruction , else you can also place the mixture in the middle of the sheet and squeez all the edges to the centre and use beaten egg as the glue to paste it.
9. once done heat the oil for deep frying once it heats up
10. coat the entire puff by beaten egg ad drop it slowly into the heated oil.
11. fry it till golden brown , remove from oil let it cool
12. serve hot with Green chutney i have linked this to taraladalal s recipe N'Joy 

Wallets made by Me using scraps

Potato Cutlet

Ingredients:

Boiled and finely mashed potatoes – 2Nos

Vegetable s:

Carrot – 1 small size

French beans – 5Nos

Boiled Peas one hand full

Onion - 1Nos

Ginger garlic paste- 1/4 tsp.

Green chilli – 1Nos

Garam masala powder ¼ tsp.

Salt to taste

Oil 1 tbsp.

Black pepper powder  -1/4 tsp.

Pinch jeera (cumin seed) powder - 1/4 tsp.

Pinch turmeric

(* you can also add minced and boiled meat and a tsp of chicken curry masala

While boiling meat add salt to it)

For frying:

Maida powder 2 tbsp

Bread crumb or Rava powder

Method:

·         Heat oil in a pan , add onions fry till golden brown

·         Add ginger garlic paste fry till aroma comes in

·         Add all vegetable’s except mashed potato

·         And fry it for a while keep stirring so that it doesn’t get stuck to the bottom of the pan

·         Add garam masala ,turmeric, salt and chillies and simmer in low heat

·         Turn off the fire let it cool for a while

·         Add the above mixture to mashed potato  and mix well

·         Take a small quantity and make a ball and then give it a desired shape

·         Then in a small wide mouthed bowl make a thin paste of maida and water

·         Dip the cutlet into the maida paste and coat it with bread crumbs and shallow fry it in a pan with ghee

·         Serve it Hot  with tomato sauce

Kabul Chana (chickpea) Curry

Ingredients:

Kabul chana 1 cup

Onion sliced -2

Tomato pureed- 2 medium sized

Pinch turmeric

Salt to taste

Garam masala 1 tsp

Coriander seed and fenugreek seed ¼ tsp each

1 tbsp. oil

Ginger crushed ½ inch

Garlic crushed 2 cloves

Chilli powder as per requirement

Water 2 ½ cups  or as per requirement

Coriander leaved chopped for garnishing

1.       Clean, wash and soak Kabul chana in water overnight or 8 + hrs. approx.

2.       Pressure cook the chana adding salt till it becomes soft enough to eat (6 whistles when I tried )

3.       Take a pan add a little oil and fry onions along with cumin seed  till golden brown , now add turmeric powder

4.       in a separate pan or tava roast coriander seeds, fenugreek seed till u get the aroma out of it and crush it until it becomes powder and add to the above onions

5.       Now add tomato puree , ginger, garlic, chilli powder , garam masala powder and water and bring it to boil or pressure cook in slow flame for five min.

6.       Open lid and wait till the mixture becomes dry

7.       Now add chana along with its remaining water and simmer for 10 min

8.       Add chopped coriander and boil it till required consistency

9.       Garnish with onions and tomatoes

10.   Serve hot with chapattis

shell fish-recipe

Requirements:
shell fish
ground rice (soaked)/rice powder mixed with water
chili powder
salt to taste
ginger garlic paste
small onion chopped
ground spices.

ground spices:
Roast: cumin seed,black pepper,coriander seeds,fenugreek seed pinch of turmeric.



method:
first wash the shell fish using water couple of times , then using a knife or any sharp object split the shell (like shown in the pic) , and if there is any moss inside remove it and one done wash all with plain water.

* be careful while using the knife so that you don't harm yourself.





mix ground rice with red chili powder or red chili paste ,salt ,ground spices,ginger garlic, until its mixed properly , then take onion and mash it into a coarse paste this is for stuffing.

 once stuffing is ready stuff the mixture in between the shell , make sure it fills in and the shell is intact.

once the shell is filled , you can either steam it using idli cooker like me else utensil you normally use for steaming food.

steam it for 25 min, until its cooked well . then separate shell and the cooked stuffings, you can either eat it with tomato sauce.

 you can even deep fry it and serve it .. yum shell fish food ready

 njoy

to eat with chutney or sauce of your choice

Another pot by meee...