5000 Visitors And Cute Gift

Dear friends, my blog had crossed 5000 visitors and my lovely hubby gave me this cute gift to celebrate this beautiful occasion. I would like to share this cute gift with all my visitors. Thank you friends for your continuous support and encouragement.

Chilli Poori/ Puri Manchurian

Ingredients

Puris or leftover Puris-10

Onion small chopped-1

Capsicum/ Green Bell pepper small chopped-1

Garlic cloves minced-4

Ginger minced-1/2"

Cornflour-1tsp

Soy sauce-2tsp

Green chilly sauce-2tsp

Chilly powder-1tsp

Salt to taste

Method

Cut the puris into squares. Mix cornflour with 1 tsp of water to smooth paste. Heat oil in a pan, add the minced ginger and garlic, saute and add the onions and capsicum. Fry for few mins. Add the soy sauce, chilly sauce, chilly powder and salt. Fry for few more mins and add about 2 tsp of water. When boils add the corn flour paste, when slightly thickens. Add the cut puris and mix well with the sauce. Serve Hot. Do not use hot puris as they will get soggy, use leftover puris for this recipe or allow the hot puris to cool for 2 hours.

Hawaiian Pizza (Homemade Pizza with Pineapple, Cottage cheese and Bell pepper)

Pizza Base Ingredients:

Water- 250ml

All Purpose flour/Maida- 5cups

Olive oil- 5tsp

Salt- 1tsp

Sugar- 2tsp

Yeast- 7gms

Topping Ingredients:

Onion small sliced-1

Capsicum/ Bell pepper small sliced-1

Pineapple chopped-1/2cup

Cottage cheese/ Paneer-1/2cup

Ready made Pizza sauce-1cup

Dried Oregano, Basil and Parsley-few tsp.

Mozzarella cheese-2cups.

Salt and pepper to taste.

Method:

Take a large bowl add warm water, sprinkle in yeast, sugar, salt, olive oil and a cup of all-purpose flour. Mix well and let it stand covered for 10 minutes. Mix this yeast mixture into the dry flour. Knead this mixture till soft dough for 5 mins. Set aside, cover with wet cloth for 1 hour. After an hour knead again for 3 minutes and rest it for another 30 mins. Take a lump of dough and roll into a pizza base. On the pizza base spread the pizza sauce, sprinkle pepper and salt and dried herbs as required, add enough toppings. Cover the pizza toppings with mozzarella cheese and

2tbsp of olive oil. Pre-heat oven at 450F and bake till base is crisp and light or about 10 mins.

Short-Break

Hello friends, off for a vacation and will be back on Monday (Sep 21, 2009). See you soon...

Tomato Biryani/ Thakkali Biryani.

It is very easy to prepare and ideal for lunch box menu.


Ingredients

Tomatoes big chopped-2

Onion medium chopped-2

Basmati or Jeera Samba Rice-2cups

Ginger and garlic paste-1tsp

Chilly powder-3tsp

Turmeric powder-1tsp

Salt to taste

Mint and Coriander leaves chopped-1cup

Cloves-3

Cardamom-2

Cinnamon-1"

Method

Heat oil in a pressure pan, add the cinnamon, cloves and cardamom. When the aroma rises add the onions and fry till pink in color, now add the ginger and garlic paste and fry till the raw smell leaves. Add the chopped tomatoes, chilly powder, turmeric powder and salt. Cook till the tomatoes are mashed and oil separates. Now add the mint and coriander leaves, fry for a minute. Now add the required water for the rice and check the seasoning. Add the washed and drained rice and cook until the rice becomes tender. Serve Hot with Appalam and Chips.

Semiya Payasam/ Vermicelli Kheer.

This Semiya Payasam is dedicated to my lovely anonymous reader who requested for sweet dessert.

Ingredients

Fine Vermicelli-100gms

Full Milk-1/2 liter

Sugar powdered-250gms

Cardamom crushed-2

Saffron- pinch

Cashew nuts-few

Raisins-few

Water-1/4cup

Ghee-2tbsp

Fry vermicelli in ghee till light brown. Mix water to the milk and bring to boil, when boiling add the saffron, vermicelli and crushed cardamom. When the vermicelli cooks it will start floating on top. At this point add the powdered sugar. Allow the payasam to become little thick, meanwhile fry cashews and raisins in ghee. When the payasam is thick add the fried cashews and raisins. Serve hot or cold as preferred.

Mutter Kheema/ Peas and Minced Meat Fry

I always prefer chicken( white meat) instead of lamb( red meat) for health reasons, authentic keema mutter is prepared with minced lamb and peas. This dish goes very will with Roti/ Naan.

Ingredients

Minced chicken-500gm

Onion large chopped-2

Fresh/ frozen peas-1/2cup

Ginger minced-2tsp

Garlic minced-2tsp

Tomato medium chopped-1

Red chilly powder-2tsp

Coriander powder-1tsp

Garam masala-1tsp

Saunf/ Aniseed/ Sombu powder-1tsp

Salt to taste

Cloves-2

Cardamon-2

Cinnamon-1"

Method

Heat oil in a pressure pan, add the whole garam masala and fry till the aroma rises. Add the onions, minced chicken, ginger and garlic saute for few mins. Now add the tomatoes and rest of the powdered ingredients. Add little water and pressure cook the minced chicken for 5 mins or for a whistle. Open the lid, add the peas to the minced chicken mixture and fry till the mixture becomes dry. Garinsh with mint and cilantro. Serve hot with Indian breads.

Bise Bela Bath.

Ingredients 
Raw Rice-2cups
Toor dhal-1cup

Small sambhar onions peeled-25/ Onion big sliced-1

Mixed Vegetables-2cup

Turmeric powder-pinch

Hing-pinch

Mustard seeds-2tsp

Curry leaves-few

Dry chilly whole-3

Salt to taste

Gingelly oil-6tbsp

Bisi Bela Powder ingredients

Coriander Seeds-6tbsp

Channa dal/ Bengal gram dal-2tbsp

Whole dry chilly-12

Shredded coconut-1/2cup

Methi-less than 1/4tsp

Jeera-2tsp

Pepper corns-1tsp

Clove-2

Green Cardamom-1

Cinnamon-1/2"

Method

For the bisi bele powder, dry roast all ingredients( except coconut) separately and grind the spices together with coconut to a fine powder. Wash and soak the dal and rice for half an hour, pressure cook the soaked dal and rice together with little salt and turmeric until both rice and dal are well cooked. In a large pan heat the oil, add mustard seeds, red chilly and curry leaves. Next add the onions, saute for a minute and add the mixed vegetables. Fry for few more minutes, now add the turmeric powder, hing, bisi bele powder, enough salt and water. Cover with a lid and allow the vegetables to cook. Once vegetables are done, add the cooked dal and rice mixture. Mix well. Serve hot with Appalam/Pappad.

Ginger Chicken Cutlet.

Best snack for great evenings and get-together.

Ingredients

Minced Chicken-500gm

Ginger crushed-1tsp

Ginger minced-1tsp

Green chilly minced-2tsp

Onion medium minced-1/2

Red chilly powder-1tsp

Turmeric powder-1/4tsp

Besan flour/ chickpea flour-1tbsp

Salt to taste

Egg-1

Garam masala powder-1tsp

Method

In a small bowl add minced chicken, turmeric, crushed ginger and minced green chilly. Mix well and pressure cook the chicken for 5 mins or for 1whistle. Cool down the minced chicken add the onions, minced ginger, besan flour, chilly powder, garam masala, salt and one beaten egg. Shape the mixture into cutlets and shallow fry in hot oil till golden brown. Serve sizzling hot with tomato sauce or Mint chutney.

Vegetarian Lasagna Recipe.

Simple and yummy Italian treat for your taste buds.

Ingredients

Lasagna pasta sheets-8

Onion large chopped-2

Garlic cloves minced-3

Tomatoes petite diced can-2

Tomato Sauce can-1

Tomato Paste can-1

Fresh Parsley minced-2tbsp

Sugar-1tbsp

Oregano Leaves dried-1tsp

Basil Leaves dried-1tsp

Salt and Pepper to taste

Olive oil-2tsp

Parmesan cheese-1/2cup

Method

Cook the lasagna sheets in boiling water, drain and set aside. Heat oil in a sauce pan, add the onions and garlic, saute for a minute and add the chopped tomatoes, tomato sauce and tomato paste. Add enough water and bring it to boil. While tomatoes are boiling add the parsely, oregano and basil leaves. Season with sugar, salt and pepper. When the sauce thickens remove from the fire and allow to cool down. Grease bread loaf pan with butter. Lay two sheets of cooked lasagna pasta. Now spread adequate sauce on the pasta layer and sprinkle adequate amount of parmesan cheese on the sauce layer. Now once again lay the pasta sheets continue with the sauce and sprinkle the cheese. Continue with the rest of pasta sheets, sauce and cheese until you reach the top layer of the pan. On the top layer of pasta cover with enough sauce and lots of cheese. Pre-heat oven to 425F/220C, bake the lasagna for 10 mins or until the cheese melts. Serve Hot.

Yum Yum Blog Award and Gaint Bear Hug Award

Two big awards from my dear friend Priya.

"Thanks a lot dear you made my Day"

Aloo Paratha/ Potato stuffed Paratha

Simplest, easiest and tummy filling recipe.

Stuffing ingredients:-

Potatoes boiled and mashed-1 cup

Roasted jeera seeds-1tsp

Chilly powder-1 tsp

Turmeric powder-1/4tsp

Dry mango powder-pinch or lime juice-few drops

Chat masala-1/2tsp (optional)

Garam masala-1tsp

Salt to taste

Paratha dough ingredients:-

Maida flour/ All purpose flour-1cup

Ghee-1tbsp

Salt to taste

Water required

Method

To the mashed potatoes add the stuffing ingredients, mix well and set aside for 5 mins.

Take a big bowl add the dough ingredients, mix well to make smooth dough and set aside for 10 mins. Make small balls out of potato mixture. Take small amount of dough shape it into a cup, stuff with one potato ball and seal well, so that stuffing doesn't come out. Flatten the stuffed dough and roll it into thin circles (chapati). Heat tawa, when hot place one paratha cook on both sides for minute. Smear 1 tsp of ghee around the paratha and cook both sides until golden brown. Serve hot with Raitha or Gravy of your choice.

Vegetarian Tacos( Beans filled Tacos)

Ingredients

Taco Shells-6

Kidney Beans cooked-1/2cup

Capsicum sliced-1/2cup

Onion sliced-1/2cup

Tomatoes Chopped-1/4cup

Taco seasoning-1pack

Lettuce Shredded-2cup

Parmesan or any Cheese-1/2cup

Pickled Jalapeno/ Cucumber-few

Method

Microwave Taco shells according to the box instructions and set aside. Heat oil in a pan add the onions and capsicum, stir fry for a minute. Add the kidney beans and tomatoes. Stir in the Taco seasoning and cook till the mixture becomes thick. Now take a single taco shell fill with the kidney beans mixture, place pickled jalapeno or cucumber. Layer the Parmesan cheese above the kidney bean layer and finally fill with the shredded lettuce. Follow this for the rest of the shells and serve immediately.

Madras Chicken Biryani/ Tamil Style Kozhi Biryani.

Ingredients

Basmati or Jasmine Rice-500gms

Chicken pieces-1kg

Onions Big sliced-3

Tomatoes medium sliced-2

Green chilly broken-2

Ginger, Garlic and Green chilly paste-2tbsp

Curd/ Yoghurt-1/2cup

Turmeric powder-1tsp

Red chilly powder-2tsp

Salt to taste

Clove-3

Cinnamon-2"

Green Cardamom-2

Black Cardamom-2

Bay leaf-1

Javitri/Mace-1

Jaiphal/Nutmeg-small piece

Star Anise-1

Mint leaves-1cup

Coriander leaves-1cup

Method

In a large bowl combine ginger, garlic and green chilly paste, broken green chilly, tomatoes, curd, chilly powder, salt, half of the mint and corriander leaves. Marinade the chicken pieces in this mixture for atleast 2 hours. Soak the rice in water for half an hour. Heat oil in a large pot add the whole garam masalas, when they crackel and aroma rises add the onions. Fry the onions till they turn brown (this may take some time, to make it quick you can add the fried onions available in stores). When the onions are brown add the chicken pieces along with the mixture. Cook till gravy turns thick and add the rest of mint and corriander leaves. Now depending on the amount of gravy add the water for rice. Check the seasoning and bring to boil, add the soaked and drained rice. Cover the pot with a tight lid and cook until rice and chicken are done. Serve with boiled Egg and Onion Raitha.

Spicy Tofu( Tofu stir fried with Indian Spices)

Ingredients

Firm Tofu cubed-200gms

Capsicum/ Bell pepper medium sliced-1

Fresh peas-1/4cup

Onion medium chopped-1

Ginger minced-1tsp

Garlic minced-1tsp

Ginger and Garlic paste-1tsp

Kashmiri chilly powder-2tsp

Turmeric powder-1/4tsp

Garam masala-1tsp

Salt to taste

Lemon juice-1tsp

Oil required

Coriander and Mint leaves chopped-1/2cup

Method

Heat oil in kadai add minced ginger, minced garlic and chopped onions. Saute for few mins when onions turns pink add the ginger and garlic paste and fry till the raw smell leaves. Now add the sliced capsicum, peas and tofu stir fry for 2 mins. Add the chilly powder, turmeric, garam masala and salt fry for few more mins. Add the little water and cook until the mixture becomes dry. Now mix in the coriander and mint leaves and lemon juice. Serve hot with Rice/ Roti.

Honest Award

My dear friends Priya, Padma and Sireesha passed the 'Honest Scrap' award.

Thanks a lot friends and love u all.

10 honest things about me

1) Since i love trying and experimenting new recipes, it had been a very long time i had cooked a proper South Indian meal.

2) I am lazy to wake up early in morning, so every morning my sunrises at 9'o clock.

3) My hubby loves, praises and eats whatever i experiment and cook, poor soul;)

4) I like to keep every-thing neat and clean, i want someone to clean things (I'm lazy).

5) I cannot compromise on my shopping, every weekend is my shopping festival.

6) I am so attached to my Mom and Hubby, i can never be without them.

7) I always speak from my heart, that's my plus and minus point.

8) I love to be happy and keep others happy so i pass wits, imitate the comedians and be naughty.

9) I love Ice cream, Pop corn and Non-vegetarian dishes.

10) Honestly i don't know what to write for the 10th point.

Rules:

I must thank the person who gave me the award and list their blog and link it

I must list 10 honest things about myself

I must put a copy of The Honest Scrap Logo on my blog.

I must select at least 7 other worthy bloggers & list their links

I must notify the bloggers of the award and hopefully they will follow the above three requirements also.

I am passing Honest Scrap Award to

Viki

Purva Desai

Aparna Prabhu

Varunavi

Abhilash

Bergamot

Priya

Angie

Sadhana and Muskaan

Sree

Sushma

Shri

Parita

Raisins Bread Loaf

This is my first encounter with Bread making and i am so happy that it came out really well.

Ingredients

All purpose flour/ Maida-4cups

Warm Milk-1 1/2 cups

Eggs-2

Active Dry Yeast-2tbsp

Sugar-2tbsp

Salt-1tsp

Raisins-1cup

Butter-2tbsp (melted)

Method

Take a medium bowl add yeast, warm milk and sugar. Allow the yeast to raise for 15mins. In a large bowl add the flour, raisins and salt. When the yeast has raised, add the melted butter, beat the 2 eggs and add to the milk mixture. Now add the milk mixture to the flour and knead for atleast 10 mins to get a very soft and smooth dough. Place the dough in the same large bowl, apply some more butter on the upper surface and cover with the wet cloth. Rest the dough aside for 2 hours or until the dough doubles in its size. When the dough doubles in the size, punch the dough on the upper surface so the air inside the dough escapes. Once again knead the dough and set side for 10 mins. After 10 mins place the raised dough in the loaf pan, cover with wet cloth and set aside for 30 mins. Preheat the oven for 425F/220C. In a small bowl beat a egg with water for egg wash and brush the loaf with egg wash. Bake the loaf in the oven at 425F/220C for 15-20mins till golden color. Once done remove from the oven and apply butter on top.

Prawn Pulao(Shrimp in Indian Spiced Rice)

Ingredients

Basmathi or Jasmine Rice raw-1 cup

Prawns-500gms

Onion Big sliced-1

Tomato medium chopped-1

Ginger, Garlic and Green chilly paste-2tsp

Chilly powder-1tsp

Coriander powder-1tsp

Saunf/ Sombu powder-1/4tsp

Turmeric powder-1/4tsp

Salt to taste

Cinnamon small piece

Cloves-2

Cardamom-1

Oil required.

Coriander and Mint leaves to garnish

Method

Marinade prawns in ginger, garlic and green chilly paste, salt and turmeric for 5 mins. Pour enough oil in a pressure pan, add cinnamon, cloves and cardamom. Add the onions and saute for a min, now add the marinaded prawns and fry for few mins. Add chilly powder, coriander powder and saunf powder fry for few more mins until the raw smell of powder leaves. Add the tomatoes and salt, cook until the mixture becomes gravy. Add enough water, check the seasoning and add the washed rice. Cook until the rice is tender. Serve hot with Raita.