Monday, March 30, 2015

Sour cream chicken

This sour cream chicken goes excellent with rice and roti’s. A spicy mix of masala, sour cream and chicken brings out a great Indian flavor.
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 min
Serving: 4 Members


Ingredients:
Oil – 4 tbsp
Onion – 1, chopped
Ginger garlic paste – 1 tbsp
Red chili powder – 1 tsp
Coriander powder – 2 tsp
Turmeric powder – ¼ tsp
Cumin powder – 1 tsp
Tomato – 2, Pureed
Chicken – 500 gms
Sour cream – 2tbsp
Pepper powder – 1 tsp
Salt to taste
Cilantro to garnish


Method:
1. Heat oil in a saucepan, fry the onions, ginger garlic paste till the raw smell disappears.
2. Add chili, Coriander, turmeric and cumin powder, fry for some time and add pureed tomato and cook for about 10min.
3. Add chicken, salt and enough water, give a good mix. Close the lid and cook until the chicken becomes tender.
4. Add sour cream and pepper powder, cook for about 5 min and Garnish with cilantro. Sour cream chicken is ready.



Tuesday, March 24, 2015

Coconut Burfi

Coconut burfi is one of the easiest sweets that can be prepared in home. You will love this sweet if you love coconut.
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins


Ingredients:
Coconut grated – 1 cup
Sugar – ¾ cup
Water – ½ cup
Roasted cashews – few
Ghee – 3 tbsp
Red food color – a pinch
Cardamom powder – a pinch


Method:
1. In a heavy bottomed pan, add sugar and water, mix well till sugar dissolves and stir continuously till a single string consistency.
2. At this stage add coconut. Combine and keep stirring till bubbles star forming at the edges.
3. Add ghee, Food color, roasted cashews and cardamom powder. After 5 mins it will start thickening and starts coming off easily from the sides of the pan.
4. Transfer the mixture to the tray and cut into squares. Cool down and store it in a airtight container.

Friday, March 20, 2015

Ugadi Special -- Kajjikayalu

Today I tried Kajjikayalu, a traditional Andhra recipe mainly prepared during the festival of Ugadi. This recipe is pretty simple and easy to make. Kids will love its yummy taste.
Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Serving: 4 members


Ingredients:
Maida/ all-purpose flour – 1 cup
Ghee – 2 tbsp
Baking soda – ¼ tsp
Salt to taste
Grated coconut – ¾ cup
Sooji/ rava – ½ cup
Sugar – ½ cup
Cardamom powder a pinch
Roasted cashews – few


Method:
1. In a large mixing bowl, add maida, ½ tbsp ghee, baking soda and salt. Add warm water and knead into a soft dough. Let it rest for 1 hour.
2. Heat remaining ghee in a heavy bottomed pan, add grated coconut and roast it for few minutes until it turns golden brown. Remove and keep aside.
3. Now roast sooji in the same pan for few minutes until it turns light brown. Remove and allow it to cool.
4. Mix sugar, cardamom powder, roasted coconut, sooji and roasted cashews. Now the filling is ready.
5. Form small balls from dough and roll into a puri. Place the filling in the center and fold over to the opposite ends.  Press the ends firmly so that the filling does not come out while frying.
6. Heat oil in a pan and deep fry them till golden brown color.

Butter Naan

Butter naan is a delicious Indian bread which is served as main. Traditionally naan is cooked in a tandoor, today I tried in a Pan and it came out very well.
Prep time: 1 hour 20 mins
Cook time: 5 mins
Total time: 1 hour 25 mins
Serving: 2 Members


Ingredients:
Maida/ all-purpose flour – 1 cup
Salt to taste
Baking soda – ½ tsp
Sugar – 1 tsp
Warm water – ¼ cup
Active dry yeast – ¼ tsp
Warm milk – ¼ cup
Yogurt – 1 tbsp
Butter – 2 tbsp


Method:
1. Take warm water in a bowl, add the dry yeast and sugar. Stir to dissolve, let it sit for 10 minutes until the mixture froth and raise.
2. In a large mixing bowl, add all purpose flour, salt and baking soda. When the yeast is foamy and smells like bread, add warm milk and yogurt with the yeast mixture.
3. Now add this yeast mixture in to the flour little by little and knead a dough. The dough should be sticky, but soft and should form a ball.
4. Cover the dough with damp towel or plastic wrap and let it be in a warm place for 1 hour. When ready to cook divide it in to 5 equal balls and roll it into whatever the shape you want.

5. Brush the naan with butter on both sides and place the naan on a hot pan or skillet and cook for about 2 minutes on each sides.

Wednesday, March 18, 2015

Fruit Fusion

A refreshing drink especially for summer. It is easy to prepare and also prevents our body from dehydration. This juice is fully packed with nutritions and taste. Fresh fruit juices are always healthy. We should not prefer commercial drinks which is loaded with artificial sweetener and preservatives. Start making homemade fresh juice and enjoy healthy life.
Prep time: 10 mins
Serving: 2 Members


Ingredients:
Banana – 1
Seedless Green grapes/ black grapes – 1 cup
Medium size papaya – ½
Honey – 1 tbsp (optional)
Water
Method:
1. Peel papaya and remove seeds. Dice the banana and papaya to small pieces.
2. Add papaya, banana and grapes in to blender with honey and small amount of water. Blend until it turns into a smooth puree.


Notes:
1. If you want, you can strain the juice before drinking. I always prefer juice without straining.


Chicken soup

Chicken soup is a very healthy and flavorful soup. I prepare it in a basic way which is very easy to cook. This is very comfortable to have in the days when we are down with cold and it also helps in digestion.
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Serving: 2 members


Ingredients:
Gingelly oil – 2 tbsp
Onion – 1, chopped
Curry leaves – 1 spring
Ginger garlic paste – 1 tsp
Green chilies – 2, slit
Tomato – 1, chopped
Red chili powder – 1 tsp
Coriander powder – 2 tsp
Turmeric powder – ¼ tsp
Cumin powder – 1 tsp
Pepper powder – 1 tsp
Chicken – 200 gms
Salt – to taste
Cilantro to garnish


Method:
1. Heat oil in a pressure cooker, add onions, curry leaves, ginger garlic paste and green chilies. When the onions become translucent, add tomato and all masala powder, fry for few minutes.
2. Now add chicken, salt and enough amount of water. Close the lid and cook for 2 whistles.
3. Once the pressure subsides by itself, open the lid and garnish with cilantro.


Tuesday, March 17, 2015

Finger Millet Bites/ Ragi Bites

Ragi bites is a healthy snack and also easy to prepare. Those who don’t like the taste of ragi can try this and fall in love with ragi bites.
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Serving: 3


Ingredients:
Finger millet/ ragi flour – 1 cup
Sugar/ Jaggery – ½ cup
Ghee / butter – 4 tbsp
Roasted cashews – few
Method:
1. Heat 1 tbsp ghee in pan, fry ragi flour till it turns aromatic. In a bowl mix the roasted ragi flour with sugar and roasted cashews.
2. Add remaining ghee to the mixed portion of flour and shape in to tight balls.
3. Store it in an air tight container for a week.


Notes:
1. I used brown sugar for sweetness. You can also use Jaggery or palm sugar.

2. Those who don’t like the taste of ghee, butter is a good substitute.

Wednesday, March 11, 2015

Blackened Tilapia

Blackened tilapia is an easiest and healthy low fat dinner recipe. It’s dark and spicy on the outside and juicy on the inside. Try this recipe and enjoy with family.
Cook time: 10 minutes
Serving: 2 Members


Ingredients:
Tilapia fish/ kari or neyyi meen– 2 fillets
Paprika/ Sivapu milagu – 1 tbsp
Dried thyme/ Omam – 1 tsp
Garlic powder – ¼ tsp
Cayenne pepper/ Sivapu milagai podi – ¼ tsp
Oregano/ Omavalli – 1 tsp
Cumin powder/ Jeeraga podi – 1 tsp
Pepper powder – ¼ tsp
Salt to taste
 Butter – 1 tbsp


Method:
1. In a bowl, combine all the ingredients except fish and butter. Coat the fish first with butter and then liberally coat with spices.
2. Refrigerate it for about 30 minutes.
3. Heat butter in a skillet over medium heat, cook the fish fillets for about 5 minutes on each side. Serve hot.

Tuesday, March 10, 2015

Sweet potato soft balls

We have tried many dishes in sweet potato, but this sweet potato soft ball taste is different and yummy too. Some kids may not like the boiled sweet potato, so try this and surprise your kids.
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serving: 3



Ingredients:
Boiled sweet potato – 1
Shallots – 5, finely chopped
Salt and pepper to taste
Egg – 1, whisked
Bread crumbs- ½ cup
Oil – 2 tbsp
Method:
1. In a wide bowl, mash the boiled sweet potato, add shallots, salt and pepper with it. Mix well and shape into small balls.
2. Dip these balls in a beaten egg and then roll in bread crumbs until evenly coated.
3. Preheat the oven to 325 F. Prepare the baking tray by placing silver foil and grease with oil or use cooking spray.
4. Arrange the balls on tray and bake over 10 mins. Flip over other side and bake for another 15 minutes.
5. Remove it from oven and your sweet potato soft balls are ready…
Notes:
1. Instead of baking you can deep fry these balls.
2. In one large sweet potato, we can get 10 to 11 balls




Monday, March 9, 2015

Restaurant style veg kurma

Kurma is an irresistible side dish for chapatti, parota  etc. We all tasted our mom’s preparation, but our intake will slightly increase in restaurants due to kurma prepared on their style.  For a change I tried restaurant style veg kurma and it tastes yummy, so thought of sharing with u guys. Try it and post your comments..
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serving: 5 Members


Ingredients:
Boiled Vegetables – 2 cups (I used Potato, carrot, cauliflower, peas)
Onion – 1, chopped
Ginger garlic paste- 1 tsp
Tomato – 1, chopped
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Garam masala – ¼ tsp
Salt to taste
Lemon juice – 1tbsp
Cilantro for garnish
For Grinding:
Grated coconut - ¼ cup
Poppy seeds – ½ tsp
Fennel seeds – 1 tsp
Cashews – 6
Roasted gram – 1 tbsp
Green chilies – 2
Cloves – 1
Cinnamon – ¼ inch piece
Cardamom – 1
To temper:
Oil – 1 tbsp
Bay leaf – 1
Star anise - 1
Curry leaves – 1 spring
Method:
1. Grind all the ingredients mentioned under “for grinding” in to a smooth paste.
2. Heat oil in a pan, temper with bay leaf, star anise and curry leaves.  Saute onion until it turns translucent. Add ginger garlic paste and tomatoes, cook till it turns mushy.
3. Add chili powder, coriander powder, garam masala and fry till the masala blend well. Add coconut paste and enough water, allow it to boil on low heat.
4. Add boiled vegetables, salt and cook on low heat till it becomes thick. At last squeeze some lemon juice and garnish with cilantro.



Kerala style mutton curry

Kerala style mutton curry is a delicious gravy prepared with coconut milk. This gravy is not too spicy, so it can be given to kids too.
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serving: 4 Members


Ingredients:
For Marinating:
Mutton – ½ kg
Chili powder – 1 tsp
Coriander powder – 2 tsp
Turmeric powder – ¼ tsp
Garam masala – ½ tsp
Pepper powder – ½ tsp
Garlic paste – 1/2 tsp
Yoghurt – 1 tsp
For Curry:
Coconut Oil – 2 tbsp
Big Onion – 1, chopped
Shallots – 7-8, chopped
Chili powder – 1 tsp
Curry leaves – 1 spring
Tomato – 1, chopped
Thick coconut milk – 1 cup
Salt to taste
Cilantro for garnish
Method:
1. Marinate the mutton using ingredients under “For marinating” and refrigerate it for 30 minutes.
2. Add the marinated mutton in a pressure cooker with enough water and cook up to 4 or 5 whistles.
3. Heat oil in a pan, saute the onions till it becomes golden brown. Add chili powder, curry leaves and saute for a minute.
4. Add tomatoes and cook till it becomes mushy. Now add the marinated mutton, enough water and salt, cover and cook on low heat until the mutton becomes tender.
5. Lastly add coconut milk and cook for 5 minutes on low heat. Switch off the flame and garnish with cilantro.


Jeera Eral Ginger Mushroom

Jeera eral ginger mushroom is a weird combination but it tastes really good. It goes excellent with chapatti as well as rice.
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serving: 4 Members
Source: Chef Malkudi Kavitha


Ingredients:
Gingelly oil –  3tbsp
Ginger - 1 inch piece, chopped
Green chili – 2 slit
Curry leaves- 1 spring
Onion paste – 1 cup
Chili powder – 1 tsp
Coriander powder – 2 tsp
Garam masala – ½ tsp
Cumin powder – 1 tsp
Pepper powder – ½ tsp
Turmeric powder – ¼ tsp
Tomato puree – ½ cup
Mushroom – 1 cup
Prawn – 1 cup
Salt to taste
Cilantro for garnishing
Method:
1. Heat oil in a pan, Add ginger, green chili and curry leaves, sauté till nice aroma comes.
2. Add onion paste and sauté till the raw smell disappears. Add all the masala powders and give a good mix.
3. Add tomato puree and cook till the oil separates, then add mushrooms, prawn and salt and cook until it becomes dry. Garnish with cilantro before serving.
Note:
If you want more gravy, you can add hot water after adding mushrooms and prawn.




Chili chicken

Chili chicken is a spicy and a yummy starter which is easy to prepare.
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serving: 3 Members
Source: My sister – Mrs.Aruna


Ingredients:
For marinating:
Chicken - 1/4 kg
Rice flour - 1 tbsp
Gram flour - 1 tbsp
Corn flour - 1 tbsp
Red chili powder - 1 1/2 tsp
Ginger garlic paste - 1 tsp
Salt to taste
Lime juice - 1 tbsp
Oil for frying
For seasoning:
Onion - 1 chopped
Green chili - 1 slit
Garlic - 3 chopped
Capsicum - 1 chopped
Tomato ketch up - 1 tbsp
Soy sauce - 1/2 tsp
Sugar - 1 tsp
Method:
1. Marinate the chicken in room temperature with the ingredients mentioned under "for marinating" for about 30 mins.
2. Heat oil in a pan, fry the marinated chicken to golden brown.
3. In another pan,heat oil and saute the onions, green chili, garlic and capsicum for few mins, now add ketchup, soy sauce, salt and sugar.
4. At last add chicken and give a good mix.


Egg briyani


Egg briyani is a delicious and flavorful Indian recipe and a great treat for egg lovers. Try this and experience the taste.
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serving: 2 – 3 Members


Ingredients:
For Marinating:
Egg - 4 boiled
Gram flour - 1/2 cup
Egg -1
Salt to taste
Red chili powder - 1 tsp
For Briyani :
Basmati Rice-2 cup
Onion - 1 sliced thinly
Ginger Garlic paste - 1 tbsp
Coriander leaves - 1 handful
Mint Leaves - 1 handful
Green chili - 3 sliced
Cashew - 1 tbsp
Curd - 1 cup
Red chili powder - 1 tbsp
Turmeric powder -1 tsp
Coriander powder - 1 tbsp
Garam masala - 2 tsp
Cinnamon - 1 small piece
Cardamom - 2
Cloves - 4
Saunf - 1 tsp
Cumin seeds - 1 tsp
Ghee - 1/2 cup
Salt to taste
Method:
1. Marinate the Boiled eggs in Gram flour.Red chili powder,Salt and one beaten egg for 10 min. Fry this in a pan with a little oil till golden and set it aside.
2. In a pressure cooker add ghee and crackle some cinnamon ,Cloves, Cardamom, Cumin seeds, Saunf for 1 min.
3. Add in sliced onions,Ginger garlic paste,Green chili, Cashews, and fry till golden brown.
4. Add coriander and mint leaves and fry for 1 min. Add in all the spices and mix well.
5. Add in the curd and mix well. Now add in the Soaked rice and mix well. Season with salt.
6. Now add about 4 cups (For each cup of rice add 2 cups of water) of water and let it boil.
7. Cover it and let it cook for 2 whistle or for about 15 min.
8.Open it and put in the eggs. Garnish with some cilantro.


Wheat rava porridge/ Gothumai samba kanji

This is a healthy dish, easy to prepare and no fat at all. Especially very good for diabetic patients. It has a higher amount of fibers and easily digestible. It can be taken as a breakfast too.
Cook time: 15 mins
Serving: 2 Members


Ingredients:
Wheat rava - 1/2 cup
Water - 2 cups
Dry red chili - 3
Onion - 1/2, chopped
Buttermilk - 1 cup
Curry leaves - 1 spring
Salt totaste
Oil - 1 tsp
Cilantro for garnishing
Method:
1. In a heavy bottomed vessel, cook wheat rava with 2 cups of water. Add salt and mix well. Switch of the flame and allow the mixture to cool completely.
2. Add the buttermilk with the cooked wheat rava.
3. Heat oil in a pan, add onions, curry leaves and red chili, saute well and add them with wheat rava mixture.
4. Garnish with cilantro and serve.
Notes:
You can also raw onions to the porridge without seasoning.
I used dry red chili. Green chilies can also be used.