Vegetable Noodles Soup

Ingredients
Carrot finely chopped-1
French beans finely sliced-6
Minced garlic-1tsp
Tofu finely chopped-1/4cup
Cooked Noodles-1/2cup
Salt and Pepper to taste
Vegetable broth bullion cube-2( dissolve in 4 cups of water) or Vegetable broth-4cup



Method
Heat olive oil in a medium pot, add the chopped vegetables, garlic and tofu. Saute for a minute, add the cooked noodles and Vegetable broth. Bring to boil and season with salt and pepper. Serve hot.





Sending this recipe to Sireesha's Soup'N Juice Event.

Tagged

My dearest friends Priya and Prasu has tagged me..thankyou both.

The Rules:

1. Link the person who tagged you.
2. Post the rules on your blog.
3. Share the ABCs of you.
4. Tag 4 people at the end of your post by linking to their blogs.
5. Let the 4 tagged people know that they have been tagged by leaving a comment on their website.
6. Do not tag the same person repeatedly but try to tag different people, so that there is a big network of bloggers doing this tag.

The Tag:

1. A – Available/Single?

Happily Married.

2. B – Best friend?

Mom and Hubby.

3. C – Cake or Pie?

Not both, "Double Chocolate Muffin".

4. D – Drink of choice?

Cranberry Juice.

5. E – Essential item you use every day?

Kitchen tools.

6. F – Favorite color?

Purple.

7. G – Gummy Bears Or Worms?

Don't like both.

8. H – Hometown?

Chennai.

9. I – Indulgence?

Doing things with effort.

10. J – January or February?

Feb 14th "Valentines day".

11. K – Kids & their names?

Recently married, not so soon.

12. L – Life is incomplete without?

Loved ones.

13. M – Marriage date?

Last Dec 4th

14. N – Number of siblings?

One elder sister.

15. O – Oranges or Apples?

Orange.

16. P – Phobias/Fears?

Lizards.

17. Q – Quote for today?

Make others happy and be happy.

18. R – Reason to smile?

Being always on cloud nine.

19. S – Season?

All seasons.

20. T – Tag People?

Their names are below.

21. U – Unknown fact about me?

Unknown.

22. V – Vegetable you don't like?

Yam.

23. W – Worst habit?

Being extremely happy or extremely sad, wanna be neutral.

24. X – X-rays you've had?

Don't remember.

25. Y – Your favorite food?

Bitter-gourd fry, can u believe it.

26. Z – Zodiac sign?

Scorpio.

I'am tagging these to

Subhie Arun

Sashi

Shubha

Sireesha

Quick Fried Rice with Leftover rice.

Ingredients

Leftover cooked rice-2cups

Chopped baby carrots-1/4cup

Chopped beans-1/4cup

Scrambled Eggs-2( optional)

Soy sauce to taste

Sesame oil-2tbsp

Pepper and Salt to taste

Method

Heat oil in a wok over high heat. Add carrots and beans, cook for a min. Add scrambled eggs to the vegetables. Now add the cooked rice and the soy sauce. Fry for another minute and season with salt and pepper. Toss rice to coat with the mixture. Serve Hot with Chilly Gobi or Chicken Manchurian.

Coconut Paratha( Minced Parotta mixed with Coconut Masala).

Ingredients

Cooked Parotta-2( tear it into pieces)

Onion medium sliced-1

Green chilly slit-1

Shredded Coconut-1/4cup

Red chilly sauce-1tsp

Red food colour-pinch (optional)

Curry leaves-few

Salt to taste

Method

Heat oil in a pan, add onions, curry leaves and green chilly. Saute for 2 mins, now add the red chilly sauce, food colour and salt. Add a tablespoon of water and mix well. Add the parotta pieces and the shredded coconut to this mixture, fry the parotta pieces until dry. Serve hot.

Chettinad Mushroom Biryani/ Kalan Biryani.

A very Popular Chettinad biryani with mushrooms, a very tasty recipe often prepared at my home.

Mushroom Biryani

Ingredients

Button Mushrooms( thickly sliced)- 2 packet

Rice( Basmati/ Jeera samba)- 4 cups

Onion big( sliced)- 2 nos

Tomato big( chopped)- 2 nos

Ginger and Garlic paste-2 tbsp

Green chilly slit-2 nos

Turmeric- 1/4 tsp

Red chilly powder- 1 tsp

Salt to taste

Coriander leaves- 1/2 bunch
Mint leaves- 1 bunch
Oil- 4 tbsp
Cinnamon- 1" pieces
Cloves- 4 nos
Cardamom- 4 nos
Water required for rice

Masala Powder
(roast and grind below ingredients to coarse powder)

Pepper corns- 2 tsp

Saunf/ Sombu/ Aniseed- 2 tbsp


Garnish
Lemon slices and Coriander leaves

Kalan Biryani

Method

Wash and Soak rice in water for 15 mins. 
Clean mushroom and cut into thick slices.
Heat oil in deep pan, when oil is hot add the cinnamon, cloves and cardamom, fry until the aroma of whole spices rise.
Add onions and green chilly, saute until onion turns pink.
Add the ginger and garlic paste cook for few minutes and add the masala powder, turmeric powder and red chilly powder, fry for few more mins. 
Now add the mushroom slices, tomatoes, coriander & mint leaves. Season with salt. Mushroom will leave some water so the entire mixture will cook on it own juice and will become a thick gravy. 
At this point of time add water for the rice. Bring the mixture to boil, check the seasoning and add the soaked and drained rice. Cover the pan with a lid tightly and cook until the rice is done. Serve hot with Onion Raitha.

Chettinad Mushroom Biryani

Award

Priya of recipes-priya and Sireesha of momrecipies,

has passed me these beautiful awards.

Thankyou dear friends you both are kind and generous,

I'm really honoured.

Dal Makhani.

A very popular Punjabi recipe, also famous at many Northern parts of India. Goes very well with Jeera/Ghee rice and also with Roti/Naan.

Ingredients

Whole urad daal-1/2cup

Red kidney beans (Rajma)-4tbsp

Onion medium finely chopped-1

Tomato medium finely chopped-1

Ginger and Garlic paste-1/2tsp

Green chilly chopped-1

Ginger minced-1tsp

Coriander leaves-few

Cumin seeds (jeera)-2tsp

Turmeric powder-1/4tsp

Kashmiri chilly powder-2tsp

Garam masala-1tsp

Coriander powder-1tsp

Fresh Cream-1/4cup

Curd/Yoghurt-1tbsp

Butter-3tbsp

Salt to taste

Method

Soak urad dal and rajma overnight separately. Next take a pressure pan add the soaked and washed dal and rajma, add onions, tomatoes, ginger, green chilly, ginger & garlic paste, turmeric, chilly powder, garam masala, coriander powder, salt and enough water. Pressure cook the mixture for about 25-30 mins until rajam and dal are overcooked and should be mashed. Heat butter in a kadai, add cumin seeds and allow to crackle. Add dal and simmer, stir continuously so it doesn't stick to the bottom of the kadai. Bring to boil and remove from the gas. Add the beaten cream and yoghurt, check the seasoning and garnish with coriander leaves. Serve hot.

Gift

My dear *Sangii* had passed me this beautiful gift, Thanks dear.

I will miss u so much.

Tomato Soup (Home-made soup with fresh tomatoes)

Ingredients

Fresh Tomatoes big chopped-4( 250gms)

Onion medium chopped-1( 30 gms)
Carrots small chopped-1( 50gms)

Garlic cloves chopped-4
Water- 2 1/2 cups( 500 ml)

Bay leaf -1

Butter-1tbsp

Pepper and Salt to taste

Cream or White sauce-2tbsp (optional)

Tomato red food colour-pinch (optional)

For garnish-

Bread croutons (bread chopped to cubes and fried in oil/ butter)

Spring onion greens or coriander leaves- 1 tbsp

Method

In a pressure pan add tomatoes, onions, carrots, garlic, bay leaf and water. Pressure cook tomatoes along with other ingredients for 10 mins. Once cooked, remove the bay leaf from the cooked tomato mixture. Allow the tomato mixture to cool down and make puree in the blender. Heat butter in a deep pan, add the blended tomato puree to the pan, season tomato soup with salt and pepper and boil soup for 2 mins. If required add cream or white sauce to make Cream of Tomato soup. Garnish with bread croutons and greens of spring onions. Serve Hot.


How to make White sauce 


Ingredients
Butter- 15 gms
All purpose flour or Maida- 1 tbsp
Milk- 1/4 cup


Method
In a sauce pan melt 15 gms of butter on low heat, add flour to the melted butter and keep stirring the flour for 5 mins on low heat until flour is cooked in butter. Slowly add milk to the cooking flour, keep stirring the milk and cook until smooth( without any lumps) and thick White Sauce is obtained.

Hyderabadi Chicken Curry (Chicken Cooked in Spicy South Indian Gravy)

This is an Authentic Hyderbadi Chicken Curry recipe

Ingredients

Chicken Breasts cubed-500gm

Onion big chopped-1cup

Greenchilly sliced-1

Ginger paste-2tbsp

Garlic paste-1tbsp

Chilly powder-1tbsp

Turmeric powder-1/4tsp

Salt to taste

Oil or Ghee-5tbsp

Green cardamom-1

Cloves-2

Cinnamon stick-1 inch

Bay leaf-1

Lemon juice/ Sour yoghurt-1tbsp

Coriander leaves-1/4cup

Grind the following to smooth paste with milk-
Cashew nuts-20
Roasted Poppy seeds-1/4tbsp
Saffron strands-6 soaked in 4tbsp Milk


Method

Take a bowl combine onion, green chilly, ginger paste, garlic paste, chilly powder, turmeric, ground cashew paste, yoghurt, coriander leaves and salt to a smooth mixture. Marinade the chicken pieces in this mixture for atleast 30 mins. Heat ghee/oil in a kadai, when hot add the green cardamom, cloves, cinnamon stick and bay leaf. When aroma rises, add the mixture along with chicken pieces and fry for few minutes until the mixture is cooked. Add enough water to the mixture, when starts to boil simmer and cover with lid. Cook until the gravy thickens, chicken pieces are done and ghee floats on top. Serve Hot with Biryani, Pulao or Roti.

Sending this recipe to Viki's Kitchen-'Side dish for chapathi' event

Kadi Pakoda/ Spinach Besan Fritters in Curd Gravy

This is an authentic and famous dish from Northern part of India. Usually pakora is made with Potato( Aloo) i have replaced it with Spinach to make it more tasty and healthy.

Ingredients For Pakoda( Pakora)-

Besan flour/ Gram flour-1/2cup

Rice flour and Maida flour-2tbsp

Spinach chopped-1cup

Onion medium chopped-1

Green chilly chopped-1

Ajwain/Carom/Omam-1/2tsp

Chilly powder-1tsp

Salt to taste

Baking powder-pinch(optional)

Water required

Oil to deep fry

For Kadi( Kadhi)-

Besan flour/ Gram flour-1/4cup

Curd beaten-1cup

Dry red chili whole-2

Turmeric powder-1tsp

Chilly powder-1tsp

Asafetida-pinch

Jeera seeds-1tsp

Oil-4tbsp

Salt to taste

Method

Mix all pakora ingredients (except oil) in a bowl, mix well to make very thick mixture.Heat oil in a Kadai and drop spoon full of mixture (about 5-6 pakoras at a time). Fry till pakoras are golden brown. In a deep bowl mix well both Besan and curd to a smooth texture without lumps. Add turmeric powder, chilly powder, salt and enough water. Heat oil in a pan. Add jeera seeds and red chilly. When jeera crackles add the Besan mixture. Bring to boil and simmer for 10 mins. Keep stirring so that Besan doesn't stick to the bottom of the pan.Add the fried pakoras to the Kadi. Serve hot with Steamed Rice

Ceylon Egg Paratha/ Stuffed Egg Parotta.

Ceylon Egg Paratha

This is one of my favourite dish. When kheema is stuffed along with the egg- mixture it is also called as "Mughalai Paratha". Everyone in your family from adults to kids would love it, give a try!

Paratha/ Parotta Dough Ingredients

All purpose flour/ Maida flour-3cups

Egg-1

Sugar-2tsp

Salt to taste

Milk and water required

Oil-1cup

Egg Stuffing Ingredients

Eggs- 6 nos
Onion medium( sliced)- 2 no
Ginger( crushed)- 1 tsp
Garlic( crushed)- 1 tsp
Curry leaves- few
Red chilli powder- 1 tsp
Pepper powder- 1/2 tsp
Fennel powder/ Sombu powder- 2 tsp
Salt to taste
Oil- 4 tbsp

Egg Parotta

Method

Make a smooth dough out of paratha ingredients and set aside for 2 hours. 
In a large bowl add eggs and beat well until frothy. 
Heat 1 tbsp oil in a pan, when hot add sliced onions, curry leaves, crushed ginger and crushed garlic, fry onions for few mins. 
Add red chilly powder, pepper powder, fennel powder and required salt to the frying onions, saute for few more secs.
Remove pan from heat and allow the onion mixture to cool.
Add the onion mixture to beaten eggs and mix well again.
Take small portions out of the dough and make it into equal balls. 
Using rolling pin roll out each balls into very thin sheets. 
Place a tawa on medium heat, lay thin dough sheet on the tawa, cook for a min and
flip it on the other side.
Quickly spread the egg mixture in the center of  paratha dough. 
Fold the dough from the sides to cover the egg mixture ( Paratha should be square in shape and the egg stuffing should be sealed). 
Increase the flame, smear 1 tbsp of oil around each paratha and cook on both sides until golden brown. 
(When the folded paratha rises and slightly doubles in size, it is the sign that the inside egg mixture is cooked.) 
Serve hot with Madurai Chicken Chalna or Curry of your choice.


Click here for Madurai Chicken Chalna Recipe

Gobi 65 Recipe/ Cauliflower 65.

Ingredients

Cauliflower florets-2cups

Maida/ All purpose flour-4tbsp

Rice flour-4tbsp

Corn flour-4tbsp

Turmeric powder/ Red food colour-pinch

Onion medium thinly sliced-1

Green chilly thinly sliced-3

Garlic and Ginger minced-2tbsp

Chilly powder-2tsp

Dark Soy sauce-1tsp

Ajinomoto( MSG)-pinch

Sugar-1/2tsp

Salt to taste

Oil to fry

Method

Make a smooth batter out of maida flour, corn flour, rice flour, food colour, chilly powder and salt. Dip the cauliflower florets in this batter and deep fry in hot oil till golden brown. Drain the cauliflower florets and set aside on a paper towel. Heat 2tbsp of oil in a wok, when hot add the minced garlic and ginger and fry for few seconds then add the sliced onions and green chilly. Fry for few more seconds, add sugar, chilly powder, dark soy sauce, ajinomoto and salt. Mix well and add the fried cauliflower florets mix until all the florets are well coated with the chilly mixture. Serve hot as snack or along with Fried rice.

Kadalamavu Chutney

No grinding and quick chutney for Idli and Dosa.

Ingredients
Kadalamavu/ Besan flour-4tbsp
Onion large chopped- 1 no
Tomato medium chopped- 1 no
Green chilly broken- 2 nos
Ginger- 1/2" piece
Turmeric powder- 1/4tsp
Chilly powder- 1tsp
Mustard seeds- 1tsp
Urad dal- 1tsp
Chana dal- 1tsp
Curry leaves- few
Corriander leaves- few
Salt to taste
Oil- 2tbsp
Water- 1 1/2 cups


Method
Heat oil in a pan add mustard seeds, when crackles add the urad dal, chana dal and curry leaves. When dals browned add the onions, ginger and green chilly, saute till onions turns pink. Now add the tomatoes and fry for few mins, add turmeric, chilly powder, required salt and water. Bring this mixture to boil. Take a small bowl make a smooth paste out of besan flour and water. Add this besan paste to the boiling mixture, mix well and simmer until the besan flour is cooked and the chutney thickness. Serve hot with Idli and Dosa.

Sending this recipe to Viki's Kitchen-'Side dish for chapathi' event

Award

My friend Padma Dharmaraj of Padmas Recipes has passed me these awards. I am so happy and thanks a lot Padma for loving my blog. Also my friend Sashi of Sashi's Tasty Bites has passed me the Kreativ blogger award. Thank you Sashi for considering my blog.

To know something about me:
1.What is your current obsession?
Watching atleast one movie a day.

2.What are you wearing today?
Top and shorts

3.What’s for dinner?
Vegetable Biryani

4.What’s the last thing you bought?
Glass pendant

5.What are you listening to right now?
My hubby's chatter.

6.What do you think about the person who tagged you?
She is highly talented cook who as written more than 350 posts, very friendly and has a very beautiful garden.

7. If you could have a house totally paid for, fully furnished anywhere in the world, where would you like it to be?
Niagara.

8. What are your must-have pieces for summer?
Summer clothes and lots of drink.

9.If you could go anywhere in the world for the next hour, where would you go?
Las Vegas

10. Which language do you want to learn?
Sourashtra( my hubby's Mother-tongue)

11. What’s your favourite quote?
It is not the strongest of the species nor the most intelligent that survives but the one that's most responsive to the change.

12. Who do you want to meet right now?
My Mom

13. What is your favourite colour?
Purple and Pink

14. What is your favourite piece of clothing in your own closet?
Dresses

15. What is your dream job?
Fashion designer or Jewelry designer.

16. What’s your favourite magazine?
All women's magazine

17. If you had $100 now, what would you spend it on?
I have big list toys, clothes, electronics etc.

18. What do you consider a fashion faux pas? (faux pas mean error in ettiquette.. )
Unmatched Dress and jewelry

19. Who are your style icons?
Everyone has unique style so i take the good ones from them.

20. Describe your personal style.?
Trendy

21.What do you try to cook when you have cooking blues (When you feel real lazy to cook some thing)"?
Ready to eats.

22. What are your favourite movies?
Thenali for the comedy and Bruce willis movies for action.

23. What are three cosmetic/makeup/perfume products that you can't live without?
Lipsticks, Nail colour and Compacts.

24. What inspires you?
My Mom's confidence.

25. Give us three styling tips that always work for you:
Light Make-up, matching clothes and matching accessories.

26. What do you do when you “have nothing to wear” (even though your closet’s packed)?
Go for shopping.

27.Coffee or tea?
Prefer Fruit Juices

28. What do you do when you are feeling low or terribly depressed?
Sleep for hours.

29. What is the meaning of your name?
Mythreyi is a name of first and ancient woman scholar.

30. Which other blogs you love visiting?
Recipe blogs and Art blogs

31. Favorite Dessert/Sweet?
I don't like sweets.

32. Favorite Season ?
Summer.

33.Who inspired you to start blog?
My hubby

Adding a question
*If a Fairy/ Genie grants you one wish, what would you ask for?


Respond and rework – answer the questions on your own blog, replace one question that you dislike with a question of your own invention, and add one more question of your own. Then tag other bloggers.

I am passing all these award to my friends

Sangi
Sree
Women-wisdom.com

Thakkali Kulambu/ Tomato Gravy for Idli and Dosa and Dosa Recipe.

This is my mom's recipe specially prepared as side dish for Dosa and Idly.

Ingredients

Tomatoes diced-1cup

Onion medium chopped-1/4cup

Garlic clove sliced-2

Green chilly slit-2

Coconut paste/ Milk-1cup

Chilly powder-1tsp

Kuzhambu powder-1tbsp

Turmeric-1/4tsp

Mustard seeds-1tsp

Salt to taste

Sesame/ Gingelly oil required

Method

Heat oil in a kadai, add mustard seeds when crackles add the onions, garlic and green chilly, fry for few minutes. Add the tomatoes and fry till they are mashed. Now add the chilly powder, kuzhambu powder, turmeric and salt, add enough water, cover with lid and simmer for 8 mins. Finally add the coconut paste, bring to boil and serve hot with dosa or idly.

Dosa

Ingredients

3 cups parboiled rice

1 cup white Urad Dal (white lentils)

Salt to taste

Method

Wash and soak the urad dal and parboiled rice in water for 6 hours.

First make a smooth batter of urad dal in a Wet grinder or Blender, next make a smooth batter of rice. Combine the rice batter with the urad dal batter in a big bowl and add salt. Mix well and keep the batter to ferment overnight for minimum 12 hours. This is both Idly and Dosa batter. To prepare Dosa, heat a tawa smear 1tsp of oil. When tawa is hot, take a ladle full of batter and spread from the center to the corner in circle motion (it should be like pancakes). Smear with 1tsp of oil around dosa. Cook dosa on both sides and serve hot with Thakkali Kuzhambu/Sambhar/Chutney

Kathirikkai Gothsu/ Brinjal Gotsu

This recipe is a perfect side dish for Pongal, it can be done in 10 mins.

Ingredients

Eggplant/Brinjal finely chopped-400gm

Onion medium chopped-1

Tomato medium chopped-1

Green chilly slit-2

Garlic cloves sliced-4

Tamarind paste-1tbsp

Red chilly powder-1tsp

Turmeric powder-1/2tsp

Salt to taste

Mustard seeds-1tsp

Urad dal-1tsp

Oil required

Method

In a pressure cooker heat oil, add mustard seeds when crackles add urad dal and roast till brown. Now add the onions, green chilly, eggplant, tomato and garlic. Fry for few mins, add tamarind paste, chilly powder, turmeric and salt. Add little water and close with lid. Pressure cook for 7 mins. Serve with Rice and Appalam.