Bye Bye North Carolina and Hello Minessota.

Hello friends, i had a great B'day blast.

Thanks a lot for the b'day wishes. I was overwhelmed with all your wishes, thank you for making this day very special to me.

Time for a short break.

Right now i'm on my vacation to Florida.

 Once back, we are moving from North Carolina to our new home at Minnesota.

I'm so eager to explore my new home and neighborhood, hope to get settled soon without much hassle. 

Bye Bye to my North Carolina buddies and Hello to my new buddies at Minnesota. 

Its My Birthday and Two great Sweets/Desserts for you.

Hello friends tomorrow is my B'day( Nov, 20th).
I am so happy to share these yummy desserts( Gulab Jamun and Rasmalai) with all my dearest blogger friends and to my blog visitors. I would like to have your blessings and continued support forever and ever. 

With love,

Mye

When it comes to gifts and presents, i cannot sustain any suspense or secrets. I always open my gifts prior to my b'day. So u can ask for another surprise gift on b'day too
( one stone two mangoes isn't:)). 

Few b'day gifts from my loved ones.

Fossil watch from my Akka and Mama.

Laptop bag from my Amma

Swarovski Crystal Pendant from my Hubby

Gift for myself.

Home-made Rasmalai.

Rasmalai or Rasamalai is a popular Bengali dessert. It takes some time and effort to prepare but tastes great. It is a light and healthier sweet, as it is cooked by boiling method and not deep fried.

Ingredients for Flattened Paneer discs

Full cream milk-1 liter

Maida/ All purpose flour-1tsp

Ghee-1tsp

Sugar-400gms

Water-1cup

Lemon juice-1 to 2tsp

Ingredients for Flavored milk

Full cream milk-1/2 liter

Saffron strands-8

Cardamom powder-1tsp

Sugar-250gms

Roasted and Minced Almonds, Pistachios and Cashews

Method

In a large pot bring 1 liter full cream milk to boil. When boiling add lemon juice to make the milk curdle. Strain the curdled milk in a muslin cloth and squeeze well to remove the excess water. Add paneer( curdled milk) and maida to  bowl, make a loose dough combining both. Divide the dough into equal portions, grease palms with ghee. Make smooth balls and flatten into discs with palms.

In a deep pan, add 400gms of sugar and 1 cup of water. Mix well until the sugar dissolves completely, bring sugar mixture to boil. Boil for about 10 mins and bring the sugar syrup to room temperature. 

Next boil enough water in a large pot, when boiling add the prepared paneer discs. At first the paneer discs will sink in the boiling water and will raise slowly to the top when the paneer discs are cooked. Drain the paneer discs from the boiling water and add it to the sugar syrup. Allow the paneer discs to soak in sugar syrup for about 2 hours.

For making flavored milk. In a deep pan add 1/2 liter full cream milk, saffron and sugar. Mix well till the sugar is well dissolved in the milk, bring the mixture to boil until the milk slightly thickens. Add the cardamom powder and minced nuts. Bring the flavored milk to room temperature.

Now add the soaked paneer discs to flavored milk, allow the paneer discs to soak in the flavored milk for at least one hour. Refrigerate the Rasmalai and serve cold.

Sending this recipe to Radhika's "Cook for yourself" event.

Home-made Gulab Jamuns( Golden fried milk balls in flavored sugar syrup)

Milk Balls Ingredients

Unsweetened Milk Kova-200gms

All purpose flour/ Maida-1tbsp

Ghee or Oil to deep fry

Sugar Syrup Ingredients

Sugar-500gms

Water-1/2cup

For flavor-Cardamom powder or Rose essence or Saffron strings-1tsp( add any one of these flavor according to your taste)

Method

Take a bowl add the unsweetened milk kova and maida, make a loose dough combining both. Heat oil or ghee in kadai on medium heat. Divide dough into 10 to 12 portions and make smooth balls with your palms( grease your palm with ghee to avoid balls sticking). Make sure the surface of the balls are smooth and not cracked. Deep fry these milk balls until golden brown and set aside. In another deep pan add the sugar and water,  mix until the sugar is completely dissolved. Bring the sugar mixture to boil and add one of the above said flavoring ingredient. Allow the sugar mixture to boil for 10 mins. Allow the sugar syrup to cool and add the fried milk balls. Soak the milk balls in sugar syrup for atleast 2 hours. Garnish with almonds and serve.

Sending this recipe to Radhika's "Cook for yourself" event

Chilli Gobi Recipe/ Chilly Cauliflower( Indo Chinese).

Ingredients

Cauliflower florets-2cups

Rice flour-4tbsp

All purpose flour or Maida flour-4tbsp

Red chilly powder-2tsp

Red food color-pinch( if required)

Onions big diced-1

Capsicum/ Bell pepper diced-1

Ginger and Garlic minced-2tsp

Green chilly chopped-1

Veg bouillon cube-1

Soy sauce-1tbsp

Pepper powder-1tsp

Salt and Sugar to taste

Method

Make a thick batter out of rice flour, maida flour, red chilly powder, food color and salt. Heat enough oil in a large kadai, dip the cauliflower florets in the prepared batter and deep fry in hot oil till golden brown and crisp. Heat about 2 tsp of oil in a wok, add the minced ginger and garlic, onions, bell pepper and green chilly. Stir fry for 2 mins and add the fried cauliflower, now season with powdered veg bouillon cube, soy sauce, sugar, salt and pepper. Serve hot as sanck or with fried rice.

Fish fry.

Ingredients

Fish slices-400gms

Ginger and Garlic paste-2tbsp

Red chilly powder-2tsp

Turmeric powder-1/4 tsp

Coriander powder-4tsp

Tamarind paste-1tsp

Salt to taste

Method

Make a smooth paste out of ginger and garlic paste, red chilly powder, turmeric powder, coriander powder, tamarind paste and salt. Marinade the fish slices in this masala for 1 hour. Heat oil in a pan and shallow fry the fish slices until done. Serve hot.

Chicken 65 ( Chicken marinaded in Indian spices and deep fried)

Ingredients

Chicken chunks (with or without bone)-500gms

Ginger and Garlic paste-4tbsp

Yogurt/ Thick Curd-4tbsp

Turmeric powder-1/4tsp

Red chilly powder-2 to 3 tsp

Red food color( if required)-pinch

Salt to taste

Take a large bowl mix in the ginger and garlic paste, curd, red chilly powder, turmeric powder, salt and food color. Mix well to from smooth and thick paste, add the chicken pieces to the masala paste and  marinaded for 4 hours. Heat enough oil to deep fry the marinaded chicken pieces. Deep fry the chicken pieces in batches till crisp and golden color. Garnish with sliced onions, green chilly and slice of lemon.

(Note- The taste of the Chicken 65 is mainly on the amount of time it gets marinaded in the masala, i always marinade the chicken pieces the day before i am going to make Chicken 65. By this way the masala will be well absorbed by the chicken pieces. You can also reduce the amount of curd and add one beaten egg to the marination.)

Pad Thai Noodles

Ingredients

Egg Noodles( cooked)-250gms

Scallions or Onions chopped-100gms

Capsicum/ Bell pepper chopped-50gms

Green chilly( sliced)-1

Broccoli florets-2 cups

Eggs( beaten and seasoned with pepper and salt)-5

Garlic cloves( minced)-3tbsp

Chicken broth bullion( mixed with 1 tsp water)-1

Soy sauce-1tbsp

Fish sauce-1tbsp

Sugar, Salt and Pepper to taste

Method 

Heat enough sesame oil in a large wok. Add some sugar to the hot oil and let it caramel, add the chopped onions, garlic, bell pepper, green chilly and broccoli and stir fry for 2 mins. Now add the beaten egg and stir fry along with vegetables till the eggs are done. Season with chicken broth bullion, soy sauce, fish sauce, sugar, salt and pepper. Finally add the cooked noodles and stir fry until the sauce and eggs are well coated on the noodles. Serve hot.

Paneer and Peas Chettinad Chukka

Chettinad Chukka is a popular chettinad recipe made with Mutton/Chicken. For the vegetarian version i prepare with Paneer and Peas. You can also use vegetables like Cauliflower, Brinjal or Plantain.

Ingredients

Paneer Cubed-200gms

Peas Boiled-100gms

Onions big chopped-1

Tomato medium chopped-2

Ginger and Gralic paste-1tbsp

Garlic clove chopped-3

Chilly powder-2tsp

Coriander powder-4tsp

Salt to taste

Whole red chilly( broken)-4

Cumin seeds-1tsp

Curry leaves-few

Grind the following to smooth paste

Coconut-4tbsp

Cashews-6

Aniseed/Fennel seeds/Sombhu-1tbsp

Cardamom-1

Clove-1

Cinnamon-1/2"

Method 

Heat oil in a pan add cumin seeds, whole red chilly, curry leaves and chopped garlic. Fry for few minutes and add the onions, ginger and garlic paste saute until the raw smell leaves. Now add the peas, paneer and tomatoes. Fry for few more minutes until tomatoes are mashed. Add red chilly powder, coriander powder and the ground paste and saute for few minutes. Add enough salt and water, bring to boil. Cook until the gravy thickens. Serve hot with Roti/Chapati.

Kalan Kulambu/ Kuzhambu( Mushroom Curry.)

Ingredients

Mushroom/ Kalan( sliced)-250gms

Onion small chopped-1

Tomatoes small chopped-2

Garlic clove sliced-3

Kuzhambu thool-2tbsp

Turmeric-1/4tsp

Salt to taste

Coconut paste-3tbsp

Mustard seeds-1tsp

Method

Heat oil in a pan, add mustard seeds, when crackels add the onions and garlic. Fry for a min and add the mushrooms and tomatoes. Add kuzhambu thool, turmeric, coconut paste and salt. Add required water as mushrooms tends to leave some water. Boil for 5 mins and serve hot with steamed rice.

Vendakai More Kulambu/ Kuzhambu( Okra in Curd and Coconut gravy)

Any kind of vegetables( like Pumpkin, Brinjal, Ripe mango or even Ulunthu Bonda) can be used for preparing MoreKuzhambu

Ingredients

Ladies finger/ Okra/ Vendakai- 200gms

Curd/Yogurt( beaten)-3cups

Besan flour/Kadalamav-1tsp( dissolve in 2tbsp water)

Turmeric powder-1/4tsp

Salt to taste

Hing/ Asafetida-pinch

Whole red chilly( broken)-3

Mustard seeds-1tsp

Curry leaves-few

Coconut oil-1tsp

Grind the following ingredients to fine paste

Coconut shredded-1/4cup

Ginger minced-2tbsp

Green chilly broken-4

Method

Par-boil the okra in little water and set aside along with water. Next in a deep pan add the beaten curd, dissolved besan flour, turmeric, ground paste and salt. Mix well the curd mixture and add the okar along with water. Bring the curd mixture to boil and allow to boil for 5 mins. In a tadka pan heat coconut oil, add the whole red chilly, mustard seeds, curry leaves and asafetida. When the mustard crackels add this tadka to the Morekuzhambu. Serve hot with steamed rice. 

Indo Chinese Indian Chilli Prawns.

Ingredients

Prawns-25 to 30

Onion big diced-1

Capsicum small diced-2

Garlic clove chopped-6

Green chilly sliced-2 to 3

Ginger and Garlic paste-1tbsp

All purpose flour/ Maida-2tbsp

Rice flour-1 1/2tbsp

Red chilly powder-1 1/2tsp

Red food color-pinch

Ajinomoto/ Msg-1tsp

Soy sauce-2tbsp

Green Chilly sauce-1tbsp

Fish sauce-1tbsp

Sugar-2tsp

Pepper and Salt to taste

Method

In a bowl add washed and de-shelled prawns, ginger and garlic paste, food color, chilly powder, salt, maida and rice flour( add 1tbsp of water if required) . Mix well till mixture is well coated on prawns, set aside for 30 mins. Deep fry the marinaded prawns in hot oil till crisp and set aside on paper towel. In a large wok heat about 2 tbsp of sesame oil, add the sugar when the sugar turns brown add the chopped garlic, onions, green chillies and capsicum. Stir fry for a minute( do not over cook) capsicum should retain its crispness. Add the fried prawns to the onions, season well with soy sauce, fish sauce, green chilly sauce, ajinomoto, pepper and salt. Mix well, till the chilly sauce is well coated on the prawns. Serve hot with Fried Rice or Noodles. 

Thalicha Adai/ Adai Dosa.

My mom and granny prepares adai bit differently from others. Instead of flattening the adai batter on a banana leaf and transfering to dosa pan, we pour a laddel ful of batter in a deep kadai and cook on both sides until golden brown and crisp. In this method the adai will be more crispier on the outer surface and soft, moist inside. I have not seen this kind of adai prepartion anywhere even at hotels. We prepare adai in two ways in the first method we add chopped onions and green chilly and in the seconed method we use garlic, red chilly and coconut. The second method had always been my favorite. Here i am posting the second method of adai preparation.

Ingredients

Idly Rice or Ponni Rice-2Cups

Bengal gram/ Kadalai Paruppu-1/2cup

Toordal/ Thoovaram Paruppu-1/2cup

Urad dal-3tbsp

Garlic cloves-7( can be + or - according to taste)

Whole red chilly-7( can be + or - according to taste)

Coconut shredded-1/4cup

Salt to taste

Wash and soak dals and rice together for about 4-6 hours. Grind them in a blender to a fine coarse batter along with garlic and red chilly. Transfer the adai batter to deep vessel and mix in the salt and shredded coconut. Set aside the adai batter for about 2 hours. After 2 hours, heat 1-2tsps of oil in a kadai on high heat. Pour laddle full of batter to the hot oil and simmer the heat, cover with a lid and allow to cook on one side. Remove the lid and turn the adai on the next side and cook without the lid( each adai will take about 3-4 mins). Cook on both sides until golden brown and crisp. Serve hot with Avial or with Jaggery and Butter. The above quantity will yield about 8 to 10 Adai.

Cauliflower and Egg Stir Fry

Inspired from Pooja's (Experiments In my Kitchen)

Ingredients

Cauliflower florets-500gms

Eggs-4 to 6( i used only egg whites)

Onions big chopped-1

Garlic clove crushed-3

Red chilly powder-2tsp

Curry powder-1tsp

Turemeric-1/4tsp

Salt to taste

Method

Heat oil in a pan add the crushed garlic, onions and cauliflower florets. Saute for 2 mins and add the turmeric, red chilly powder, curry powder and salt. Add required water and cook the cauliflower until done and dry. Now break the eggs in a bowl season with red chilly powder and salt. Beat the eggs till fluffy and add it to the cooking cauliflower. Stir fry both cauliflower and eggs till dry. Serve hot with Chapati or Rice.

Simple Potato Fry

Ingredients

Potato medium chopped-3

Onion big chopped-1

Garlic clove crushed-3

Turmeric powder-1/2tsp

Red chilly powder-2tsp

Salt to taste

Mustard seeds-1tsp

Urad dal-1tsp

Curry leaves-few

Method

Heat oil in a pan add mustard seeds and urad dal. When mustards crackle add the onions, garlic and curry leaves fry for 2 mins and add the chopped potatoes. Fry for few more mins, now add the chilly powder, turmeric powder and salt. Add enough water, cover with the lid and cook until the potatoes are done. Serve hot.

Entries to "Cook For Yourself" Event

I am happy to send the following dishes to Radhika's "Cook for yourself" event.

I had chosen few of my mouth watering recipes which i would love a lot to prepare often.

Starters/Appetizers 

Chicken Bonda/Chicken Balls

Ginger Chicken Cutlets 

Easy Vegetable Noodles Soup 

Rawa Adai 

Spring Rolls 

Vegetarian/Vegan Dishes

Paneer and Peas Curry 

Spicy Tofu  

Thakkali Kuzhambu 

Mushroom Biryani 

Hawaiian Pizza 

Angel hair Pasta with Vegetables 

Non Vegetarian Dishes

Chicken Pepper Chops

Chettinad Kozhi Kuzhambu

Chilly and Garlic Fish Fry

Madras Khozi Biryani

Ginger Egg Rice

Desserts

Vermicelli Kheer 

Son Laddoo 

Rava Laddoo

Caramel Pudding

Cranberry Chutney/Pickle

Ingredients

Cranberries-1/4cup

Dry red chilly-3

Garlic clove-2

Salt to taste

Oil-1tsp

Method

Roast red chilly and garlic in 1tsp of oil, set aside allow to cool. Grind cranberry, roasted red chilly, garlic and salt to a smooth paste. Add little water if required. Serve with Curd rice or Idly, Dosas.

Murungakai Kuzhambu/ Drumstick Curry for Rice

Ingredients

Drumstick-12 to 16pieces

Onion small chopped-1

Tomato small chopped-1

Garlic clove sliced-5

Turmeric powder-1tsp

Kuzhambu Thool-3tbsp

Salt to taste

Vadavam/ Mustard seeds-1tsp

Grind the following together to a smooth paste

Sombhu-1tsp

Coconut shredded-3tbsp

Cashewnut-4 to 6

Method

Heat oil in a pan add vadavam or mustard seeds, when crackles, add the onions, garlic and drumstick. Fry for few minutes, now add the tomatoes, turmeric powder, kuzhambu thool and required salt. Add enough water, cover with the lid and simmer till the drumstick is done. Finally add the ground paste and bring to boil. Serve Hot with steamed rice or with idly, dosas.

Karaikudi Chicken Pepper Chops.

This is my Mom's specialty Chettinad Chicken recipe, great to have with hot Chapati or Steamed rice with Rasam.

Ingredients

Chicken pieces-250gms

Onions big( finely chopped)-2

Tomato big( finely chopped)-1

Ginger and Garlic paste-2tbsp

Red chilly powder-2tsp

Coriander powder-2tbsp

Pepper powder-1tsp

Turmeric powder-1/2tsp

Salt to taste

Cinnamon-1"

Cloves-6

Cardamom-3

Roast and grind the following together

Pepper corns-2tsp

Sombhu/ Aniseed/ Fennel seeds-1tsp

Method

Marinade chicken pieces in 1 tsp of ginger and garlic paste, 1tsp red chilly powder and 1/4tsp of turmeric powder for atleast 10 minutes. Heat required oil in a pan add cinnamon, cloves and cardamom, fry until aroma rises. Add the chopped onions, ginger and garlic paste. Stir fry until the raw smell leaves, add the marinaded chicken pieces and fry for few more minutes. Now add the tomatoes and fry until the tomatoes are mashed, add turmeric powder, chilly powder, coriander powder, pepper powder and salt. Fry until masala powder is cooked, add enough water for the chicken to cook, simmer heat, cover with lid and allow the chicken to cook well. When the chicken is done increase the heat and stir until the mixture becomes thick, now add the ground masala and fry for a minute. Serve hot with Chapati or Steamed rice.

Garlic Eggplant( Aubergine) Pasta.

Ingredients

Bowtie pasta( cooked)-200gms

Eggplant/Aubergine/Brinjal( cut into thin strips)-200gms

Green onions/ Scallions chopped-50gms

Hot garlic paste-3tbsp

Soy sauce-2tsp

Sugar-1tsp

Salt and Pepper to taste

Olive oil-3tbsp

Cornflour-2tsp( mixed with 2tbsp of water)

Method

Heat oilve oil in a pan, fry the eggplant strips, drain and set aside. In the same hot oil add the hot garlic paste and stir fry for few seconds. Add sugar, soysauce, salt and pepper. Now add the scallions and fried eggplant. Fry for 2 mins and add 1cup of water. Bring the mixture to boil, when boiling add the cornflour paste. Stir constantly till the eggplant mixture slightly thickens, now add the cooked bowtie pasta. Stir fry for few minutes and serve hot.  

To make Hot Garlic paste- Soak 20 whole red chillies and 12 garlic cloves in hot water for 20 mins. Drain red chillies and garlic and grind to smooth paste with vinegar. Can be stored for a month in refrigerator.