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

ZuNka is a simple dry dish made with the vegetable of your choice and chick pea flour. You need more oil than usual to make sure that chickpea flour gets well roasted.

Kobi Cha ZuNka
Cabbage-Chickpea Flour Stir fry

Ingredients

• 1 small cabbage, finely shredded about 12 oz
• Salt
• 1/2 tsp chili powder
• 1/2 tsp sugar
• 1 cup besan/chickpea flour
• 1 tbsp oil
  

Tempering

• 1 1/2 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1/4 tsp asafoetida
  

Garnish

• 2 tbsp cilantro/coriander leaves, chopped
• 1 tsp lemon juice
  

Method
1. Heat oil in a nonstick kadai or a wok. Add mustard seeds, asafoetida and turmeric powder.
2. As the seeds splutter, add cabbage. Saute for 5 minutes.
3. Cover and let it cook.
4. After getting cooked, add salt, sugar, chili powder. After adding salt, cabbage may water a little. Let that water evaporate.
5. Now sprinkle besan/chickpea flour, a spoonful at a time, while stirring the cabbage mixture. The cabbage will absorb the besan.
6. After adding all the besan, add 1 tbsp oil. Saute on a low flame till the zunka becomes dryish and besan turns golden and appears cooked.
7. Stir in lemon juice and cilantro.

Note -

1. I like to use less oil and hence I used 1 1/2 Tbsp + 1 tbsp for getting the best taste at the cost of less oil. But more oil you can add, better the taste will be. So choice is yours. I generally use nonstick kadai for making this bhaji.
2. If made with less oil, this ZuNka tends to get very dry. If you are going to serve with chapati, use little yogurt as an accompaniment. In that case, it's no longer vegan!

Source: Enjoy Indian Food

Club Sandwich is a toasted sandwich but what makes it special is three breads instead of the usual two. I love to order this sandwich along with a cup of tea or coffee. You can also request the whole wheat bread (which goes by brown bread in Mumbai). That's what I generally do when I have it at one of my favorite places - Tea Center at Resham Bhavan.

Club Sandwich - Serves 2

Ingredients

• 6 slices of bread
• 1 boiled potato, peeled & cut into thin circles
• 1 red but very firm tomato, cut into thin circles (Make sure to remove seeds)
• 1 small cucumber, peeled and cut into thin circles
• 2 slices of cheese
  
• 1 recipe sandwich chutney
  
• butter/oil as needed
  

Method

1. Butter the bread slices.

2. Place bread slices with buttered side down in the sandwich maker.

3. Spread chutney, tomato, cucumber.

4. Place another bread slice on top.

5. Add potato and cheese slices

6. Place third bread on top. Spread some butter on the outer side.

7. Toast in the sandwich maker till ready

8. Serve with a tooth pick holding the sandwich along with tomato ketchup and hot cup of tea or coffee

Note -

1. In United States, I use Pepperidge Farm's very thin bread slices to make this sandwich. If using those, make sure that tomatoes are very firm otherwise it will make the sandwich soggy.

2. You can spread green chutney on all the breads to make it spicy or do not use green chutney to make it mild.

Source: Enjoy Indian Food

Yet another cake for my son's birthday celebration in his kindergarten. I followed Ria's lace border technique for this cake & it came out absolutely perfect. Everyone is surprised to believe it's a homemade cake. It looks really cute & taste simply delicious. Happy to see my son had fun with his friends & teachers arround. Happy Birthday to U my dear :)

Ingredients :

For the sponge :

1. Eggs - 4 nos (Medium)
2. Sugar - 150 gms
3. Vanilla essence - 1 tsp
4. All purpose flour - 100 gms
5. Baking powder - 1 tsp
6. Cornflour - 50 gms

For the Marcarpone filling :

1. Mascarpone - 100 gms
2. Whipping cream - 200 ml
3. Vanilla essence - 1 tsp
4. Icing / Powdered sugar - 3 to 4 tbsp (to ur sweet tooth)
5. Sliced strawberries

For the lace border :

1. Semi-sweet or Milk chocolate - 1 bar
2. Caramalized almond flakes for decorating
3. Chocolate flakes for decorating
4. Sliced strawberries for decorating

Method :

For the sponge :

1. Grease the baking pan & preheat the oven about 180 C.

2. Put eggs in a mixing bowl and whisk until foamy. Mix together the sugar & vanilla essence.

3. Mix together the flour, baking powder & cornflour & whisk into the egg mixture on the lowest setting. Transfer the sponge into the greased baking pan & bake it for 25 mins or until done.

4. Allow the cake to cool & cut them horizantally into three layers.

To make the Mascarpone filling :

5. Combine together the mascarpone cheese, whipping cream, vanilla essence & icing sugar. Whisk the cream to almost stiff.

For Lace border :

6. Melt the chocolate & transfer it to the piping bag. Measure the cake & cut the parchment paper accordingly. Now create your design & pattern over the parchment paper. Allow it to set for a while.

Arranging the cake :

7. Put the bottom layer on a cake platter, spread the mascarpone filling on top, then put the next layer on top, press down lightly and spread the filling & arrange the sliced strawberries on it. Finally, put the top layer on top & press lightly.

8. Now coat the top and sides of the cake with a thin, even layer of the cream.

9. Decorate the almond flakes, sliced strawberries & chocolate flakes on the cake.

10. Before the chocolate becomes hard wrap the chocolate lace border arround the cake & refrigerate it. Gently peel the parchment paper once set.

Happy baking :)

Source: Cooking With Swapna

Spring Vegetable Dosa.

Vegetables like carrot, cabbage, bell pepper are finely chopped and seasoned with salt. Dosa batter is prepared with urad dal and rice flour. The batter is made into somewhat thin dosa and layered with chutney and then with prepared spring vegetables mix. Once the dosa is cooked and is in light golden in color, it is removed from heat and served with any chutney.
Makes: around 10 Spring Vegetable Dosa.

Ingredients:

• Urad Dal 1/2 Cup
• Rice Flour 1 Cup
• Green Chiles 1
• Salt to taste
• Oil as required

For One Serving:

• Ginger Chutney 1 Tbsp
• Cabbage (grated) 2 Tbsps
• Green Bell Pepper 1 Tbsp
• Carrot (grated) 1 Tbsp
• Onion (chopped) 1 Tbsp

Method of preparation:

Remove stem, wash and finely chop green chile.
Peel and finely chop the onion.

Soak urad dal in water for around 3 hours.
Refresh the urad dal in fresh water and grind it into fine paste adding enough water.
Remove the urad dal onto a mixing bowl, add rice flour and salt.
Mix everything thoroughly and keep covered in a dark place for 6 – 8 hours.
In a mixing bowl, mix together all the vegetables and season the mixture with salt.

Heat a flat pan on medium – high heat.
Pour a ladle full of fermented dosa batter and spread with back of the ladle in circular motion into thin dosa.
After a few seconds, layer the dosa with a Tbsp of ginger chutney.
Layer the dosa with few tablespoons of the prepared spring vegetables mixture.
Pour around quarter tsp of oil around the dosa and fry till it turns golden brown in color.
Carefully remove the dosa from heat.
Repeat the same with remaining batter.
Also, store any leftover dosa batter covered in a refrigerator for couple more days.
Serve spring vegetable dosa with any chutney of your choice.
Notes: Make sure the dosa is made thin else cook on other side

Source: Talimpu

I was breaking my head for our today's dinner, coz none at home wanted to have salads or either soups,finally i decided to prepare this quick and simple easy breezy upma with shredded cabbage and puffed rice..This upma gets ready within few minutes, also vanish within few minutes too...Crunchy cabbage and puffed rice together tastes super marvellous..Just enjoy this upma with some coconut chutney or either with sugar, the choice is urs..This upma goes to Kurinji's HRH-Puffed Rice..

Ingredients:

• 1cup Cabbage (shredded)
• 3cups Puffed rice
• 1/4tsp Turmeric powder
• 3nos Green chillies (slit opened)
• 1no Onion (big & sliced lengthwise)
• 1tsp Ginger (grated)
• 1/2tsp Mustard seeds
• 1/2tsp Urad dal
• 1/2tsp Channadal
• 2nos Dry red chillies
• Few curry leaves
• Salt
• Oil

Method:
Heat enough oil, let splutters the mustard seeds, urad dal,channadal,dry red chillies..Fry the dry red chillies until brown, add now the sliced onions,grated ginger,curry leaves and slit opened green chillies,sauté until the onions turns transculent,immediately add the shredded cabbage,turmeric powder and salt, cook for few seconds (we need crunchy cabbage so dont cook for a long),meanwhile just wash the puffed rice and strain in a colander..

Add now the washed puffed rice to the veggies, toss everything gently..Serve hot with chutney..

Source: Priya's Easy N Tasty Recipes

I prepared myself low fat paneer using skimmed milk powder at home, paneer prepared with milkpowder tastes exactly as we get from the fullfat milk...I prepared making this paratha using those low fat paneer cooked like paneer bhurji,which i added to barley and wheat flour to make some delicious parathas,this parathas doesnt even need any side dishes to enjoy eventhough everyone at home had it with side dish,yep we loved this paratha and served along with aloo mattar, which i'll be posting soon, so stay tuned...Obviously this parathas goes to WWC-Barley for Breakfast guest hosted by myself,event by Sanjeeta & to my own event CWS-Wheat guest hosted by Suma..

Ingredients:

• 1cup Paneer (scrambled)
• 1no Onion (chopped)
• 3nos Green chillies (chopped)
• 1tsp Garam masala powder
• 1/4tsp Ajwain seeds
• Few curry leaves
• Salt
• 1tbsp Oil
• 2cups Wheat flour
• 1cup Barley flour
• 1cup Yogurt
• Salt
• Oil for cooking

Method:
Heat a tablespoon of oil, fry the ajwain seeds and curry leaves, add immediately chopped onions,chopped green chillies until they turns brown, add the scrambled paneer, garam masala powder and salt,cook in simmer until the paneer get well coated with spices..Keep aside and let them cool..

Take the wheat flour,barley flour, already prepared paneer bhurji in a bowl, add enough salt (take care not to add more salt coz we have already added salt in paneer bhurji),gradually add the yogurt and turn as soft and smooth dough,keep aside for half an hour..Make 10-12medium sized balls from the dough,dust with enough flour and roll as circles..

Heat a tawa, drop the rolled parathas,drizzle oil and cook on both sides until they get well cooked,enjoy hot with any sort of side dishes..

Source: Priya's Easy N Tasty Recipes

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

This Thandai mixture has following ingredients -
1. Dry edible rose petals
2. Char Magaj seeds
3. Almonds
4. Pistachios
5. White Peppercorns
6. Black Peppercorns
7. Cloves
8. Green Cardamoms
9. Fennel seeds
10. Poppy seeds

Method -
1. Powder all the ingredients together in a dry spice grinder. Store in an airtight bottle in the fridge.

Source: Enjoy Indian Food

Throwing potatoes together with some spices is a favorite backup plan for any Indian home cook. When you travel through the various states of India, along with landscapes, spices and taste change. Simple potato curry takes this form in my MIL's kitchen.

Rasawala Bataka
Potato Curry

Ingredients

• 4 medium potatoes, boiled, peeled, cut into pieces, approx. 3 1/2 cups
• 1/2 cup green peas (optional) - I used frozen variety
• 2 tsp coriander cumin seed powder
• 1/2 tsp chili powder
• 1 tsp pavbhaji masala (optional)
• 1 tsp sugar
• 3-4 kokums, rinsed
• salt to taste

Tempering

• 2 tsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/4 tsp asafoetida
• 1 tsp green chili-ginger paste

Suggested Accompaniments

• Rotlis or Theplas
• Chundo or Athanu (Pickle)
• Roasted papads
• Lemon wedges

Method
1. Heat oil in a saucepan.
2. Add all the tempering ingredients except paste. Add paste after mustard seeds sizzle. Saute for 1 minute.
3. Add potatoes. Fry for 30 seconds. Add 2 cups water. Add green peas if using.
4. Add all powders, sugar, kokum & salt. Bring to boil.
5. Switch gas to low. Simmer for 10-15 minutes.
6. Switch off the gas. Cover and set aside for 5 minutes.
7. Serve with hot rotlas or theplas with lemon wedges and roasted papads.

Note -
1. This is the basic recipe. It can be made many different ways. Use raw potatoes instead of boiled ones. Use a little tomato ketchup instead of kokum. Use chopped tomato instead of kokum. Use onion in tempering. Throw some boriya chilies in the tempering. Though pav-bhaji masala is not the part of the traditional recipe, it adds an extra kick to the simple recipe.

Source: Enjoy Indian Food

Its always fun baking cake with kids especially for special occasions. My little prince turning 4 started his day by baking his cake, candle blowing & finally cake cutting. Perfect chocolate cake with chocolate ganache and apricot flavour. Sacher torte the most popular german cake & that was his birthday cake as well. It taste simply delicious with fresh cream.

Ingredients :

1. Semi-Bitter chocolate - 200 gms
2. Sugar - 150 gms plus 5 tbsp
3. Eggs - 8 nos
4. Butter - 150 gms
5. Vanilla extract - 1 tsp
6. A pinch of salt
7. All purpose flour - 150 gms
8. Baking powder - 1 tsp
9. Powdered sugar - 30 gms
10. Apricot preserve / Jam - 250 gms
11. 300 gms semi bitter chocolate

Method :

1. Preheat the oven at 180 C. Melt the 200 gms chocolate over water. Keep aside.

2. Seperate the egg yolks & whites.

3. Combine the butter, sugar, salt, vanilla extract & egg yolks till creamy and fluffy. Add the melted chocolate & mix.

4. Sieve the flour & baking powder together.

5. Gently fold the flour mixture to the chocolate mixture.

6. Whisk the egg whites with powdered sugar till soft peaks. Gently fold them to the cake mixture. Grease the baking pan & bake the cake for 45 mins or until done.

7. Heat the apricot preserve & filter it.

8. Meanwhile cool the cake & divide it equally. Apply the warm apricot preserve in the middle & over the cake. Refrigerate the cake for 2 hours.

9. Now melt the 300 gms chocolate with 5 tbsp of butter. Pour the chocolate ganache over the cake & spread it over the sides. Allow it cool.

Ready to serve.

Source: Cooking With Swapna