Ingredients:

• Almond -- 3 cups
• Sugar -- 3 3/4 cups
• Cardamom powder -- a pinch
• Ghee -- 1 1/2 cups
• Saffron -- a pinch
• Orange colour powder -- a pinch
• Salt -- a pinch

 

 Method:

• Soak the badham over nite else heat sufficient water to a boil and add the badhams to it. Wait for few minutes.Peel the skin and place in a mixie jar. 
• Add enough water just enough to cover the almonds and grind finely (It's ur choice  may grind it slightly coarsely as well)
• Heat a pan with 3 cups of water and dissolve the sugar, salt. Add the ground badham paste and stir continuously so that no lumps formed.

•  Melt the 1 1/2 cups of ghee and add everything into the badham mixture. Combine well.
• Now cook over a medium low flame stirring at regular intervals until the mixture starts leaving the sides.
• Keep on stirring the mixture for the next 7 to 10 minutes,( for this measurement), once it forms a mass without sticking the pan, remove from the heat, though the mixture is still little bit runny and loose.
• Add the cardamom powder and mix well. Grease the storing container, transfer the hot badham halwa to it and let it cool down to room temperature.

Notes/Suggestions:

• I've used almost 1 cup of ghee only nevertheless it's yummy and delicious.
• Though I've already posted one version, this is completely dairy free.
• This recipe yields a great quantity for a big family. Please be informed about this and use as per ur requirement.
• I din't have saffron at home,so used artificial colouring and that's obvious from the pic.

Cheers,
Shanavi

Source: Kitchen Secrets

I've been introduced to this Nethili Sambal dish when I's 17 r 18 yrs old. A family member had been to singapore for many years and learned many dishes from there. That time she used to tell us about some paste ( which u don't get in India) which gives that authentic sambal flavour (now I know what she meant, obviously it's belacan). Inspite we had prepared this dish many a times. Later, we stopped consuming as it involves lots of time n lot's of OIL. This sambal chilli is used as a base for many malay dishes. It's finger licking delicious and I made Ikan bilis sambal ( nethili sambal)with this paste .Just try once, u'll fall in love..

Ingredients:

• Shallots (rose) --300 gm
• Dry red chillies -- 30 - 35 nos ( remove the seeds to take off the heat)
• Garlic -- 14 nos.
• Ginger -- 1" piece
• else
• Galangal -- 10 gm
• +Ginger -- 20 gm
• Salt -- to taste
• Oil -- 1/4 cup
• Jaggery /palm sugar -- 3 tbsp
• Thick tamarind pulp -- 3 tbsp (mixed with 1/4 cup of water)
• Belacan -- 1 tbsp,toasted (optional)

Method :

• Soak the shallots in water overnight to peel the skin easily( else soak it for a couple of hours)
• Cut the chillies using a scissor and remove all the seeds. Soak the skin in plain cold water for couple of hours or until it's soft.
• Toast the baacan in a pan until all the moisture is absorbed and turns dry n powdered.
• Also soak the garlic in water if it's skin is tight . Peel the skin off and gather the shallots,garlic,red chillies,ginger/galangal,belacan and put them in a blender. Finely grind everything adding only 1/4 cup or less water to run the mixie.
• Tranfer the grounded paste to the pan and cover it with a lid. Cook the mixture over medium to medium low flame for 7 to 8 minutes. By the time, all the moisture would have been gone and the paste would be dry.
• Pour n the 1/4 cup of oil to the paste now and mix thoroughly with the masala. Cover it with a lid and cook the mixture over a LOW flame for 35 to 40 minutes stirring every now and then. During this interval, u might see the colour changer from the blood red to almost brown tinge.This happens only if u slow cook the mixture for the specified time mention above.
• After 40 minutes, the oil would start leaving at the sides of the pan, @ this stage add the salt,tamarind pulp,jaggery and add 1/4 cup of water. (if needed)
• Mix them thoroughly and again cover it with a lid and again cook over a low flame until u reach the desire consistency (like jam,spreadable consistency)
• Let the sambal chilli cool for couple of minutes and store them in a good container .Store them in the freezer if u r not going to use it immediately,else keep it the fridge.

Notes/Suggestions :

• Adding belacan is purely optional, if u can get hold of it ,USE it. 
• Vegetarians  may simply omit the belacan and go ahead with the rest of the ingredients .This is the base masala for most of the Malaysian recipes.
• Actually, 1 cup of oil is used to make this sambal but I've reduced to 1/4th cup and u r welcome to filter the oil once the sambal has been made.
• Always add the oil after cooking the paste for atleat 5 minutes, by doing so, u r avoiding the spluttering situation inside ur kitchen.
• It's NOT SPICY at all as u already removed all the seeds.It's deliciously sweet..

Cheers,

Shanavi

 

Source:  Kitchen Secrets

I've always been fond of thalassery biryani and ever since I wanted to give a try. Finally I've got a chance last week to cook  cos I finally landed on one youtube demo , learned from one of the video. The steps were so simple and as always, when made the taste was mild, fragrant and delish.It's such an easy dish ,u can whip it off in half an hour. And it's already an another add on in my menu list now.

Ingredients :

For Chicken masala :
Chicken -- 3/4 kg
Ginger garlic paste -- 2tsp
Green chillies,minced -- 2 tsp (acc to taste)
Mint leaves -- 1/2 cup
Coriander leaves -- 1/2 cup
Garam masala -- 3/4 tsp
Salt -- to taste
Onions -- ghee fried , around a cup
Tomatoes -- 2 nos. medium
Basmati Rice -- 2 cups
Lemon juice -- half a lemon
Mint leaves -- half a cup ,washed n cleaned
Coriander leaves -- half a cup ,washed n cleaned

For rice :

Ghee -- 1 tbsp
Cloves,cardamom,cinnamon,bay leaves,cumin seeds -- each 2 nos.
Cashews ,raisins -- each 2 tbsp ,roasted in ghee 
Rose water -- 2 tsp

For garnishing :
Onions -- 5 nos ,julienne 
Ghee -- 3 tbsp
Saffron -- few strands
Milk -- 2 tbsp

Method :

• Heat a biryani pan with 3 tbsp ghee and fry the sliced onions till they golden brown. Remove from the ghee and spread it on a plate lined in a kitchen tissue. Fry the cashews n raisins in the remaining ghee and keep it separately.
• In the same ghee ,add the chopped tomatoes along with lil bit of salt and cook till they break down and get cooked. Add the ginger garlic paste and saute for 2 minutes in medium flame.Throw in the minced green chillies and mix well for a minute.

• Add the chicken pieces once the green chillies started changing colour and cook in the masala for few seconds. Add a cup of water to the chicken masala and combine well. Sprinkle the mint leaves on top ,cover with a lid  and cook for 7 to 8 minutes.
• Open the pan , add a cup of ghee fried onions to the chicken ,clsoe the pan with th lid and gain cook for 2 minutes.Later, switch off the flame and add the garam masala powder ,coriander leaves and lemon juice and combine thoroughly .

 

Now making rice :

•  Soak the basmati rice for 30 minutes.

• Boil 8 cups of water with a tbsp of ghee/oil added along with cinnamon,cumin,cardamom,bay leaves and add the soaked rice. Cook the rice to almost 80 % ,now at this stage add in the rose water to the rice and mix well. Again cook the rice till it's 90% done..            

Layering the rice :

• Keep the chicken masala mixture over medium low flame as we are going to make 2 process simultaneously. 
• Now drain the rice completely and layer the chicken masala with the cooked rice,spreading evenly.
• Top it with the remaining fried onions, cashews and raisins.
• Finally sprinkle the saffron milk ( dissolve few strands of saffron in warm milk ,rest for 10 minutes earlier) across and close the pan with a lid . Keep some heavy weight on top of the lid and cook over low flame (dum) for 10 minutes /until it's done. 
• Carefully mix the rice and serve with chicken ghee roast.

Happy eating guys,
Shanavi

I'm not so fond of greens but like to have once in a while. Moreover , here in US, we don't get variety of greens as we get in India. I've already posted one recipe for keerai kadaiyal with minimum ingredients . Long time back while we ( me n Savi )were chatting ( mostly about food ) ,I'm told abt her mom's recipe using tomato and tamarind juice. I've never used these ingredients in kadaiyal and so immediately tried her recipe, this time using mustard greens. Really tasted awesome , never thought mustard greens would be this much yummy when done right with the right ingredients.... I really relished a lot..

Source : Savitha's Mom

Ingredients :

Spinach / any greens -- a bunch
Green chillies -- 2 nos. (acc to taste)
Tamarind juice (diluted) -- 1/4 cup
Tomato -- 1/2 no. (chopped)
Garlic cloves -- 2 cloves

Seasoning :

Oil -- 1 tsp
Dry red chillies -- 1 no, broken
Vadagam (kuzhambu vadagam ) -- a handful
Else use Mustard seeds -- 1/2 tsp , Cumin seeds -- 1/2 tsp

Method :

• Chop the spinach and add all the other ingredients. Mix well. Cover the pot and cook until it's done. ( might take 5 to 6 minutes)
• Blend the boiled greens using a hand blender to a semi -coarse paste using hand blender / mixie.
• Heat a pan seperately with the oil and do the seasoning with vadagam / ( if using )Mustard seeds n cumin seeds and with broken dry red chillies. Transfer to the mashed greens and mix well. U may also grind the greens after the seasoning part, I like grinding the seasoned vadagam in keerai kadaiyal..very flavourful..
• Njoy with hot steaming rice with a tsp of ghee drizzled on top..

Sending this to BOOKMARKED EVENT by Priya n Aipi

Happy eating guys,
Shanavi

Source: Kitchen Secrets

Ingredients :

• Crab -- 1 pound ,cleaned
• Onion -- 1/4 cup , julienned
• Tomato -- 1no. , chopped
• Turmeric Powder -- 1/4 tsp
• Red chilli powder -- 1/2 tsp ( acc to taste )
• Coriander Powder -- 3 tsp
• Thick tamarind pulp -- 2 tsp
• GG paste -- 2 tsp
• Salt -- to taste

To toast :

• Peppercorns -- 1 tsp
• Fennel seeds -- 3/4 tsp
• Cumin seeds -- 1 1/2 tsp

To grind :

• Coconut -- 1/3 cup
• Onion -- 1/4 cup ( shallots -- 3 small nos. )

For Seasoning :

• Sesame oil -- 2 tsp
• Cooking oil -- 2 tsp
• Fennel seeds -- 1/2 tsp
• Curry leaves -- a sprig

Method :

Dry roast the peppercorns, fennel seeds and cumin seeds and grind along with coconut and onions and make a fine paste. Heat a wide kadai with both the oil . Do the seasoning with fennel seeds and curry leaves. Add the chopped onions and scald well for a minute. Drop in the GG paste and saute until it starts sticking. Add the salt while adding onions. Throw in the chopped tomatoes , cook until the tomatoes disintegrates. Now add the turmeric powder , red chilli powder ,coriander powder and saute for 30 seconds.Add the crab now and scald well. Pour in the tamarind mixture and add a cup of water. Let the kulambu boil for few minutes. Finally add theground paste in the boiling kulambu and mix well. Let the whole mixture be in the heat and let it boils for 5 to 10 minutes / until cooked. Serve hot with rice ..

Happy eating guys,

Source: Kitchen Secrets

This recipe has a long follower list and hope the fever runs thro'. At first, I saw this recipe from Pazham Pappadam Payasam and bookmarked .. But ,over the days I almost forgot until Priya posted few days ago . Her picture was so sumptuous that made everyone drool ,including me. Savi also tried the same recipe and told it's sold out.. Immediately , off to market and bought some tender legs , though am a seafood lover and hates chicken.. Seriously , I must say, it was mind blowing.. .. Yummylicious..

Ingredients :

• Chicken drum sticks -- 5 pieces
• Red chilly powder -- 1 tbsp
• Coriander powder -- 1 tsp
• Chicken masala powder -- 1 tsp, ( I used eastern brand )
• Turmeric powder -- ¼ tsp
• Garam masala -- ¼ tsp
• Salt -- to taste
• Lime juice -- 1 tsp
• Water --2 tbsp
• Oil -- as needed for shallow frying

Other Ingredients :

• Ginger a small piece
• Garlic -- 1 clove
• Sliced onions --½ cup, ( optional )
• Curry leaves -- few leaves
  

Method :

Clean and make some slits here and there on the chicken drumsticks and keep aside.Prepare a marinade using th ered chilli powder, coriander powder , lime juice, garam masala, Salt , turmeric powder and chicken masla powder using 2 tbsp of water. Rub this marinade on the drumsticks and leave overnite or atleast min 2 hrs.

Heat a kadai with oil and fry the ginger ,garlic ,curry leaves . Saute well. Followed by thinly sliced onions and saute. Finally add the marinated drumsticks and scald well. Cook the drumsticks in medium low heat for 10 minutes so that the meat inside cooks well and outer layer turns crispy..

Happy eating guys

Source: Kitchen Secrets

A simple yet my favourite one pot meal is this mango rice. U can make this rice in no time , ofcourse u can use any other veggie ( which gives flavour to the rice when cooked ) rice following the same method . I's so happy to make this rice when VJ said he is gonna eat outside , I know, u guys must be thinking, what ..?! Yep, again the same fact, he hates mango. Before my baby A , I used to make two seperate meals, one for me and the other for VJ , But now, I hardly find time to make one quick set of meal, ohh yeah, he is keeping my hands full, all day.. :) . At the same time I grab every single opportunity to make my tummy happy by making such kinda quickie yet delicous n flavourful meal..

Ingredients :

• Cooked rice -- 2 cups ( preferable Basmati )
• Grated raw mango -- 3/4 cup ( acc to ur taste )
• Cashews -- a handful
• Peanuts / Groundnuts -- a handful
• Turmeric Powder -- a pinch
• Salt -- to taste
• Green chillies -- 2 no, slit opened
  

For Seasoning :

• Ghee -- 1 tsp
• OIl -- 2 tsp
• Mustard seeds -- 1/2 tsp
• Channa dhal -- 1 tbsp
• Urad dhal -- 1 tbsp
• Cumin seeds -- 1/2 tsp
• Dry red chillies -- 1 no , broken to halves
• Hing -- a pinch
• Curry leaves -- a sprig

Method :

Take a wide bottomed kadai and pour the oil and ghee together. Add the mustard seeds once the oil is hot and let them crack. Then add the hing . Now add the cumin seeds and fry them. Later add channa and urad dal and fry them in the medium low heat until they turn golden. Add the peanuts and cashewsd as well. Fry them till they turns crisp. Now add the dry red chillies and mix them well in the oil. Drop in the grated mango along with the green chillies and turmeric powder and saute them for 2 minutes. By the time, all the juice from the raw mango must have been gone . Now add the required salt and mix well. Slowly add the rice and combine well with the mango masala. Serve hot with Sago Fryums ..

Happy eating guys,

Source: Kitchen Secrets

Ingredients :

Shortcake :

• 2 cups all-purpose flour
• 5 tbsp granulated sugar
• 2 tsp baking powder
• 1/3 cup butter , cold, cut into slices
• 1/8 tsp salt
• 1/2 cup heavy cream ( u may add few more tbsp of cream if the situation demands )

For Filling :

• 1 pound strawberries, stemmed and quartered
• 40 gms icing sugar for strawberries

Whipped Cream :

• 1 cup heavy cream, chilled
• 50 gms sugar
• 1 tsp vanilla extract
• 1/2 tsp freshly grated lemon zest (optional)

Method :

For Filling :

• Mix strawberries with 3 tablespoons sugar and refrigerate / keep it aside for 10 to 20 minutes to let them get juicy..

For Shortcake :

• Preheat the oven to 425degrees F.
• In a large mixing bowl, combine the flour, baking powder, salt and sugar together. Now add the cold butter pieces to the flour and rub it in with your fingers.. At this stage, the mixture will resemble like an oatmeal. Add heavy cream and mix until just combined. Do not overwork the dough any point . Divide them into big equal balls and place on a lined baking sheet , 3 inches apart.
• Gently pat them a bit till they are an inch height. Bake them for 15 to 18 mts ( ovens may vary ) / until the shortcake top turns pale golden brown.
• Remove the shortcake from the baking sheet and place on a rack to cool slightly. Cut each piece in half horizontally using a serrated knife.

Note :

• U may not need the entire quantity of full heavy cream to make a stiff dough / just combined.
• So make sure not to dump all the cream at once , use as per need.
• Ovens may vary, So keep an eye on ur shortcake after 15 minutes , Actually I overbaked my shortcake a bit.

For Whipped cream :

• Using an electric beater beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

To assemble :

• Spoon some of the strawberries with their juice onto each shortcake bottom/ base .
• Top with a generous dollop of whipped cream and then place the shortcake top. Spoon more strawberries over the top / on the sides and serve.

Happy eating guys,

Source: Kitchen Secrets

Ingredients :

Basmatic rice -- 2 cups
Corn -- 1 cup ( boiled )
Methi leaves -- 1 cup , cleaned n drained
Onion -- julienned -- 1 no.
Freshly ground garam masala -- 1/2 tsp ( optional )
Cinnamon -- 1 in piece
Cardamom -- 2 nos.
Cloves -- 2 nos.
Star anise -- 1 no.
GG ( ginger garlic ) paste -- 2 tsp
Green chilly -- 1 no. , slit open
Cumin seeds -- 1/2 tsp
Peppercorns -- 1/4 tsp
Ghee -- 2 tsp
Oil -- 1 tbsp
Curd -- 2 tbsp
Water -- 3 cups

To grind :

Onion -- 1/2 no.
Green chillies -- 2 nos.

Garnish :

Coriander leaves -- 2 tbsp

Method :

Grind the ingredients given in the seperate table to a fine paste . Soak the basmati rice for min 10 mts. Take a Kadai and pour both the ghee and the oil. Add the cardamom, cinnamon ,cloves , peppercorns, cumin seeds and the star anise. Fry for 30 secs and add the julienned onions and fry for a minute or until turns light golden . Add the salt .Drop in the GG paste and fry till u get rid of the raw smell. Now add in the onion paste and stir well . Cover and continue to cook over medium low flame for 3 minutes . We don want the raw smell. Then comes the veggies, Now drop in the methi leaves and scald well until it gets totally wilt .. Then add in the boiled corn and mix well. Add in the soaked rice and fry this in the oil for a minute so that the rice won't be sticky when cooked. Finally add the curd and combine well with the rice..

Add the 3 cups of water and mix well. Cook this mixture uncovered till it starts boiling .. Then cover it and keep the heat in medium low and cook for 10 minutes. Fluff the rice with fork .Garnish with coriander leaves ... Serve with raita..


Cucuumber Raita :

Ingredients :

Cucumber -- 3 nos. ( I used Persian cucumber, so it was small )
Curd / yoghurt -- 3/4 cup
Hing -- a pinch
Salt -- to taste
Coriander leaves -- 1 tbsp
Lemon juice -- 1/2 tsp ( optional)

Seasoning : ( totally optional )

Method :

Peel the cucumber and cut into pieces . Add the chopped cucumber into the serving bowl and add the curd . Slightly mix the curd with cucumber. Drop in the salt and hing and mix well. U may add the lemon juice if ur curd is not sour.. Finally add the coriander leaves and combine well. Some may like seasoning the raita.. If u wish , go ahead and do it ..Toady I's in a hurry to wind up the cooking , so had it as such.. Good for the hot weather ..

Happy eating guys !!!

Source: Kitchen Secrets

By this time, u guys must be aware of me loving Prawns... I live to eat, what to do , My grandma raised me like that.. This is one of the very simplest recipe I've known and this totally belongs to my mom.. My mom made this last year when she was here for my delivery.. I absolutely loved it and had it with curd rice, it was awesome.. Those who likes dry fish, would definitely love this podi too.. Njoy !!!

Ingredients :

• Dried shrimp -- 3/4 pound
• Dry red chillies -- 3 nos. ( acc to taste )
• Garlic cloves -- 2 nos.
• Salt -- to taste

Method :

Dry roast the dried shrimp for 4 to 5 minutes over medium heat ,just enough to spread the heat on the dried shrimp. Heating the shrimp for long ,will make them bitter. In the same pan, roast the dry chillies and garlic for 2 minutes. Just enough to make them crisp. Transfer the roasted red chillies , garlic onto the blender / mixie and grind them first. Later add the shrimp and grind to fine powder. Store them in an air tight container .. Goes good with curd rice, even idli's n dosa's..

Sending this to Anyone can Cook event by Umm Mymoonah of Taste of pearl city




Happy eating guys ,

Source: Kitchen Secrets

Today's post is going to highlight the event " tried n tasted " which is going on Priya Mitharwal's blog and to mention, its from one of my fav blog .. I always admire her passion for cooking ,simplicity and her extraordinary effort to portray the same . She has many more exotic recipes , sure would make any day , a happening day...I think, she loves playing with the colours and I always feel very fresh , even on a dull day, when paying a visit to her blog . With no more surprise and no more dragging, it's none other than Aipi of US masala . I wanted to try this dal poori even since she posted.. Today, am using this chance to try some of her awesome recipes. Sure , many more to come in the future ... :-)

Ingredients :

To make the filling :

• Channa dal -- 3/4 cup
• Cumin seeds -- 1 tsp
• Bay leaf -- 1 no.
• Hing -- a pinch
• Oil -- a tbsp
• Dry red chillies -- 2nos.
• Ginger garlic paste -- 1 tsp ( original recipe used Only ginger paste)
• Garam masala -- 1 tsp
• Red chilli powder -- 1/2 tsp
• Turmeric powder -- 1/4 tsp
  

For Puri /Poori :

• Whole wheat flour / Atta -- 3 cups
• Carom seeds /Ajwain -- 1/2 tsp
• Ghee /Oil -- 1/2 tsp
• Salt -- to taste
• Water -- to knead the dough
• OIl -- to fry the poori's
  

Method :

Soak the channa dal for 2 hours and drain it. Heat a pressure cooker adding a tbsp of oil. Add the hing, splutter the cumin seeds and add bay leaves . Add the dry red chillies and fry over medium low heat. Now add in the soaked channa dal ,salt and turmeric powder and mix well . Add the red chilli powder and mix well to blend. Add a cup of water or so, just to cover the dhal and cook this mixture for 3 whistles or until partially mashed . Transfer the cooked dhal to the serving bowl and bring down to room temperature.

Make the dough by adding all the ingredients except water and mix well. Add water lil by lil and make a stiff dough. Cover the dough with a damp cloth and rest the dough for min 15 mts. Divide the equally into small balls. Roll each ball into 4 in circles. Place a tbsp or more of the dhal in the center and bring th edges together and seal it tighly. Slightly flatten it and roll out evenly. Use oil instead of flour for dusting.. Heat the oil to medium over medium heat . U may also check the heat by dropping a piece of dough. Actually it should take few secs to rise and reach the surface. If this is what u get, then u r good to go. If not, wait for an another minutes and check again. Oil should not be smoking hot also. Slowly add the poori , probably one, for the first time, just as a trial run, and fry until light goledn. Flip it and fry till light golden. Drain the poori and place it in a kitchen paper towl / tissue to absorb the excess ol. Repeat the same procedure for the resty of the Poori 's. Serve with curries of ur choice. I made Gobi methi curry..

GOBI METHI CURRY :

Ingredients :

• Gobi / Cauliflower -- 1 1/2 cups , chopped to florets
• Peas -- 1/ 2 cup
• Methi leaves -- 1 cup , cleaned
• Onion -- 1/2 ,finely chopped
• Tomato -- 1 no ,finely chopped
• Turmeric powder -- 1/4 tsp
• Red chilli powder -- 1 tsp ( acc to taste )
• Coriander powder -- 2 tsp
• Cumin powder -- 1/2 tsp
• Fennel seeds -- 1/2 tsp
• Freshly ground Garam masla -- 1/2 tsp ( optional )
• Ginger Garlic paste ( GG ) -- 1 1/2 tsp
• Hing -- a pinch
• Salt -- to taste
• Oil -- 2 tbsp
• Cumin seeds -- 1 tsp
• Coconut milk -- 1/2 cup , thick milk
  

Method :

Heat a pan with oil over medium heat . Add the hing, cumin seeds , fennel seeds , and fry. Add in the onions and scald well. Drop in the GG paste and fry till the raw smell disappears. Add in the tomatoes and add salt and cook it covered until it turns mushy and well cooked. Then add in all the dry powders ( turmeric ,red chilli , coriander ,cumin , garam masala powder ) and mix well to blend. Add the peas and blend with the masala. Now it's time to throw in the chopped gobi florets . mix everything well until the masala coats each n every gobi. Add the cup of methi leaves and combine. Add a cup of water and stir well. Let this mixture boils and cook until al dente. This might take about 6 minutes . Finally add the thick coconut milk and stir well. Keep this mixture covered on medium low heat for another 3 minutes and switch off. Garnish with coriander leaves. Goes good with all kinds of roti's and dosa's..

Sending this entry to Tried and Tasted event hosted by Priya Mitharwal's , originaly owned by Lakshmi of Kitchen Chronicles

Note :

I din't find time to take the shots immediately , So my poori's are little flat..

Happy eating guys,

Source: Kitchen Secrets

I've always wanted to make ravioli @ home but making this from the scratch, even the thought, scared the hell out of me.. Seriously, it's a tedious task and moreover u need some specialised pasta cutters for that. It might not be a problem for those who owns the new Kitchen aid stand mixer.. Oh yeah, it's there.. U can just upgrade ..no probs. I don have any of these , So i's looking for mini pasta sheets. Then, one day, Tahemeem of Not so Gourmet gave this idea of using wonton papers and I's all set to make my fav Ravioli. Actually I got so many recipes when I browsed, but kinda liked this one for it's simplicity and elegance... Njoy guys..

INGREDIENT LIST :

For Pasta :

• Wonton wrappers -- half a pack

For the filling :

• Shredded Mozarella Cheese -- 1/4 cup
• Shredded Parmesan -- 1/4 cup
• Ricotta cheese -- 1/4 cup ( or u may use any 3 varieties of cheese )
• Garlic -- 1 pod, finely minced
• Dried oregano -- a pinch
• Dried Basil -- a pinch
• Dried Parsely -- a pinch
• Salt -- a pinch or to taste
• Freshly ground Balck pepper -- to taste

To boil :

• Large pot of water
• Salt -- as needed
• OIl -- 2 tsp

Method to make the filling :

In a mixing bowl add the parmesan, ricotta , mozarella ,minced garlic, a pinch of salt and all the dry spices. Combine well to blend. Remove the wonton sheets from the cover and take a single sheet . Place a tsp of filling in the center leaving some edges on all the sides. Now dip ur finger in the water and dab / brush around the edges of the wonton sheet filled with filling. Fold the wonton sheets and seal the edge without letting any air to get inside.. ( else u may place an another wonton / pasta on top of the filled wonton sheet and seal tightly so that no air is inside ..like in the pic ..) . Bring a large pot of salted water( add salt to the water ) to boil . Add oil also. Cook the ravioli until al dente, about 5 minutes . Serve in warmed bowls with Spinach Sauce ..

FOR MAKING SPINACH CREAM SAUCE :

Ingredients :

• Butter -- 1/2 tbsp
• All purpose flour (APF) -- 1/2 tbsp
• Garlic -- 1 clove, finely minced
• Heavy Cream -- 1/2 cup ( or u may use Half n Half )
• Whole milk -- 1/2 cup
• Shredded Parmesan cheese -- 4 tbsp ( or to taste )
• Chopped spinach -- 1 1/2 cups
• Salt and Pepper -- to taste

Method :

Melt the butter in a kadai over medium flame. When the butter is melted, add /whisk in the APF to make roux. Add in the minced garlic and combine well. Cook the roux for 2 to 3 minutes or until fragnant ,light golden and creamy . Keep whisking ,do not stop doing it. Now add in the milk and the heavy cream and whisk it . Reduce the heat to medium low and cook the mixture until it starts to bubble . At this stage, the mixture will thickens. Add the pinach now and whisk until it completely wilts. Cook thi smixture for 3 minutes . Remove from the heat and add in the parmesan cheese and salt ,pepper to taste. Mix well to blend.
Transfer to the serving bowl.

SERVING :

Add a laddle of Spinach cream sauce on the warmed bowl and arrange the ravioli on the sauce . Top the ravioli again with some spinach cream sauce and serve warm..


Sending this entry to BOOKMARKED EVENTS hosted by Aipi and Priya..

Happy eating guys !!!

Source: Kitchen Secrets

I always love to experiment with food , only with what am going to have .. since my H, doesn't like varieties . He is not a person who would love to go with the flow .. ONLY in cooking . As i've mentioned earlier, watched this cookery show on sunday. Saw this chutney there , I must say, i's not impressed at first, but did give a try.. It was good and i'll make it again in the future for sure..

Ingredients :

• Ginger -- 1/2 inch piece
• Tomato -- 1 1/2
• Coconut (shredded ) -- 1/4 cup
• Dry red chilly -- 3 nos (acc to taste )
• Salt -- to taste
• Oil -- as needed

For seasoning :

• Mustard seeds -- 1/2 tsp
• Curry leaves -- a sprig
• Urad dal -- 1/2 tsp
• Coriander leaves -- a tbsp
  

Method :
Fry the dry red chillies,ginger and tomato in 2 tsp of oil until the tomatoes gets mashed. Grind this along with coconut and salt to a fine paste. Heat the pan with lil bit of oil and do the seasoning. Fry the mustard seeds followed by curry leaves and urad dal. Fry this until the urad dal turns golden. Now add the ground chutney in the seasoning and mix well. Leave the chutney in the low heat for 2 minutes and stir it. Transfer the chutney to the serving bowl and garnish with coriander leaves. Goes good with all the tiffin varieties..

Sending this entry to Healing Food event hosting by Sara ,started by Siri

Happy eating guys !!!

Source: Kitchen Secrets

Jangri --- This is my fav sweet ever.. As this is my first trial , I hope i've made some justice . U may be wondering , " How come the colour of jangiri is golden yellow ? ! " Oh yeah, I deliberately made as golden yellow, as i'm opposed to adding food colour... Incase, if u wanna get the real colour of the jangiri, please add more food colour. So far from my attempt, i would say, it's not that difficult to try a hand on making this delicious sweet. U know what , I made this jangiri last nite..I started around 9 .30 p.m and finished @ 12.15 p.m having my baby around.. Now I know how to lay the design of jangiri on the oil and at what temperature..Once u know these small small things , u r good to go..To be frank, i'll make this sweet again in the near future..I followed vahchef's recipe and to tell u the fact, I like to have my jangiri on a thicker side.. I mean, with lots of flesh soaked in syrup..hmmm..YUM.. Make a bigger hole on ur ziploc if u feel the same..

Ingredients :

• Urad dal -- 1 1/2 cups
• Rice flour -- 1 tsp
• Salt --a pinch
• Orange food colour -- 2 drops (as needed ) ( I used very little as i don like adding food colour )

For syrup :

• Sugar -- 1 1/2 cups
• Salt -- a pinch
• Orange food colour -- a pinch
• Rose essence -- 5 drops
• Lime juice -- 1 tsp
  

Method :

Soak the urad dal for 2 to 3 hours and grind it in a blender /food processor /mixie /grinder to a fine paste. Add very little water while grinding. May be less than half cup for this measurement. Add a pinch of salt ,food colour and mix it using a spoon. keep it sepeartely.

In the meantime, u may prepare the syrup. Add the sugar, a pinch of salt,food colour in a wide bottomed pan and add just enough water to immerse the sugar. keep the flame in medium and dissolve the sugar. Boil the syrup for 3 minutes . Add the lime juice now to prevent the syrup from getting crystallised. Once u boil the syrup , u may switch off or keep it in the low flame ( very very low..) Pour in the rose essence and mix well.

Now take a ziploc cover and open the mouth widely. Put a hole in the center as shown in the picture using a nail or anything u can get a hole out of.. Fill the zip loc cover wit half the amount of urad dal batter and squeeze it toward the end. don zip it.. Try to make the jangri design. First u've to make two circles and then form small overlapping cirlces like a chain and keep on doing the same until u reach the starting point. U may go a head and perform one more layer ( just a cycle of small circles..) if u want a thick Jangri..
I forgot to take step by step pics, But the final thing would be somehow like this...( I've made a single layer..) Just keep practicing, on ur 5th or 10 th attempt u'll get it right... ;)

Take a wide bottomed pan and pour the oil for an inch level.. Thatz more than enuf. Now heat the oil in the medium low for 4 minutes. Now the oil would start getting heated up. This is the right stage to lay the design. Now start making the jangri in the oil ( do not crowd them ). U may turn the heat to medium once u finish with the design and fry the jangri's until cooked and turns crisp.. Make sure , u should bring down the temperature of the oil very low for the further set..

Put /Dunk the Jangri in the hot syrup ( If the sryup is not hot , u may heat it again for a minute..) and leave it for 2 minutes .. Make sure, u soak it completely .. Transfer the jangri and place it on a seperate plate for few minutes and then transfer to a Container u r gonna store.. I would prefer to keep it overnite for better taste and absorption of syrup.. ..I know, who would wanna wait after all this hard work ...?!!! I also had it right away !!!

Sending this to MLLA event hosting by Sandhya ,started by Susan

Happy eating guys !!!

Source: Kitchen Secrets

It's always a headache everyday to decide fixing on a meal. Earlier my mom used to have this and now it's my turn . I've learned my lesson and realised how she (my mom ) would have felt when she had to make meals for us.. ahh, it's gonna get better n better as my baby grows !! No idea what he s gonna ask.. oh yeah, "What goes around comes around ..." is true.. The problem is, it's not only with child , also with my dear hubbie , again he doesn't eat egg plant..on the contrary, I love egg plant. So I had to play some gimmick and make him eat .. How long am i gonna do this ??? here comes a Great PAUSE....

Ingredients :

Table 1 :

• Boiled rice -- from 2 cups (make sure each grain is seperate ,add oil while cooking )
• Egg Plant ( long one ) -- 2 nos.
  

Table 2 :

For seasoning :

• Oil -- as needed
• Mustard seeds -- 1 tsp
• Channa dhal -- 1 1/2 tbsp
• cashews -- a handful
• Curry leaves -- 1 sprig
• Hing -- a pinch

Table 3 :

To roast and grind to a powder :

• Dry red chillies -- 4 to 5 nos.
• Coriander seeds -- 1 1/2 tsp
• Channa dal -- 1 tbsp
• Urad dal -- 1 tbsp
• Cinnamon -- 1 inch piece
• Poppy seeds /khus khus -- 1/4 tsp
• Sesame seeds -- 1/4 tbsp
• Dry coconut -- 1 1/2 tbsp
• Cumin seeds -- 1/4 tsp
• Clove -- 1 no. (optional)

Method :

Heat a tsp of oil and fry all the items given in the table 3 one by one seperately and grind to a fine powder. Chop the brinjal into chunk pieces and keep in the water. Heat 2 tbsp of oil in a wide botoomed vessel and heat it. Do the seasoning. Add the mustard seeds and pop it. Then throw in the hing,channa,urad,curry leaves and fry. drop in nthe brinjals now and finely saute in the low flame for 5 minutes or until they cooked. u may sprinkle some water to cook it. ( I cooked the brinji's until they gets mashed so that my VJ would eat ). Add salt while cooking and mix it evenly. U may now add the raosted ground masala powder and finely saute along with the egg plant so that the masla gets infused. Saute for a couple of minutes , not forget to stir though !! Finally add the cooked rice and mix it with the masala ,adjust the salt...(pls keep the flame in the low flame ) Combine well and u may remove from the heat. Fry the cashews seperately and add it finally to the dish.. Mix and serve it with raita ...Sure, it's yummy for ur tummy..

Happy eating guys !!!

Source: Kitchen Secrets

Today am gonna post for " kid's friendly recipes" and am sure every kid would love this..Cos, u know what ? It's loaded with cheeeeeese, oh yep, their fav.. Actually, I've already made some Indi sandwich for this marathon but I got so eager when heard abt this.. French baguette is required for crostini but having plenty of blead slices @ home, made me want to toast and the final product was absolutely delicious, glad I listened to my heart !!! Crostini is nothing but mini bread toasts dressed with an assortment of toppings that is great for kid's parties.. Sure , it's a treat for them.. Njoy kids ...

Check out the recipe here ...

Sending this to "only cooking with bread " event by Pari

Happy eating guys !!!

Source: Kitchen Secrets

Orange juice is said to contain a high percentage of VITAMIN C which our body really needs to build the immune system. I came to know one more important thing while searching for its health benefits, is that, it helps lower both cholesterol levels and blood pressure levels.. Isn't that awesome ..? I'm on a mission not to eat sweets , cheese as I feel some changes in my system and do feel I've put on some weight. While talking to my mom last day , she asked me to follow a particular and a regular diet from now on.. Hope, I'll follow my mom's word ,atleast ,lemme try .. Thinking of starting my diet with some fresh juice..Howz that sound guys !!!

Ingredients :

• Orange -- 3 nos.
• Honey -- a tbsp
• Sugar -- 1 to 2 tbsp
• Lemon juice -- few drops (optional)

Method :

First microwave the orange for 7 to 10 secs to get more juice. But this step is totally optional. Else, u may smack the oranges on the counter . Cut each orange into half and squeeze out the juice.. U may add the orange slice in ur blender after removing the seeds, if there is any, and blend till it's smooth. Pour the juice into the serving tall glass and add few drops of lemon juice, if u wish, and add thehoney and the sugar. Mix well. U may keep this in the fridge for few minutes and serve chill with a slice of orange inserted on the glass side.

Sending this to Dish name starts with F event by Akila

Also sending this to cooking with fruits event going on in Taste Buds













Note : Akila, Hope u've received my mail..

Happy eating guys !!!

Source: Kitchen Secrets