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Thursday, 28 December 2017

Vegetable Stew - Kerala Style


       
          This kerala style vegetable stew is generally had with appams. It also tastes great with idiyappam too. It is very simple to make and light on the stomach. The creamy texture from the coconut milk gives it a rich flavour with a slight hint of sweetness. So check for a step by step guide with pictures to prepare it.








  • 1 cup mixed vegetables (fresh or frozen), chopped 
  • 2 cup thin coconut milk
  • 3/4 cup thick coconut milk
  • 2 tbsp. coconut oil
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 1/2 tsp. mustard seeds
  • 1 leaf mace (javitri)
  • 1 onion, sliced
  • 1 sprig curry leaves
  • 2-3 cloves garlic, chopped
  • 1" ginger, sliced
  • 2 fresh red chilies, slit
  • salt to taste
  • 1/2 tsp.  pepper powder
  • 1 tbsp. coriander leaves







          Heat oil in a pan and temper with the cinnamon, cardamoms, mustard seeds and cloves. Add the ginger and garlic. Saute till they changes colour. Add the onions, curry leaves and fresh red chilies. Saute till the onion is translucent.

          Then add the veggies followed by salt and pepper. Give it a  mix. Add the thin coconut milk and simmer on low flame for 2-3 minutes.

           Add the thick coconut milk. Give it a stir and take off the flame. Serve with a sprinkle of pepper powder and a garnish of coriander leaves.




                          Heat oil in a pan and temper with mustard seeds, cloves, cinnamon, 
                          cardamoms and mace. Saute till it stops crackling.



                                Add the ginger and garlic. Saute for a few seconds.



                               Add the onion, curry leaves and chilies. Saute till translucent.



                              Add the mixed veggies followed by ...............



                              ..............salt and pepper. Saute for a minute.



                   Add the thin coconut milk and simmer for 2-3 minutes on low flame. Then
                   add the thick coconut milk and switch off the flame. Stir well. Serve, 
                   garnished with pepper powder and coriander leaves.
                      








Friday, 22 December 2017

Two In One Delight


          This Two in One Delight is my simple innovative dessert that comprises of two different Indian desserts compiled into one. Hence the name. Made use of leftover Gajar Ka Halwa (Carrot Pudding) and Sooji Ki Kheer (Semolina Pudding) to bring out this easy fusion type party special or an after-meal dessert. So made laddu (dumplings) made out of Gajar Halwa and served with Sooji Kheer, topped with chopped almonds and sugar sprinklers. Bon Appetit!











Gajar Halwa Laddu (Carrot Pudding Dumplings) - 
  • 2 medium carrots, grated
  • 1 cup full cream milk
  • 3 pedas (substitute of khoya), crumbled
  • 2 tbsp. ghee 
  • 1/4 tsp. cardamom powder
  • sugar to taste
  • 1 tbsp. kewra water 
  • 2 tbsp. chopped almonds
  • coloured sugar sprinkles and chopped nuts to garnish

Sooji Ki Kheer - 
  • 2-3 tbsp. sooji (semolina)
  • 2 tbsp. ghee
  • 2-3 green cardamoms
  • 1-2 bay leaves
  • 3-4 tbsp. sugar or to taste
  • pinch of salt
  • 3-4 cups milk
  • 1/4 tsp. cardamom powder
  • 2-3 tbsp. chopped nuts








          To make the Gajar Ka Halwa Laddus - 

          Heat ghee in a pan and saute the carrots for a minute or two on a low flame. Transfer to a pressure cooker. Add milk and pressure cook for 2-3 whistles.

          Transfer to a non -stick pan and add the pedas, sugar, almonds and cardamom powder. Keep stirring on a low flame till the halwa thickens and leaves the sides of the pan.

           Switch off the flame and add the kewra water. After it has cooled down, form them into laddus and keep aside.




To make Sooji Ki Kheer - 

          Heat ghee in a pan and add the cardamoms and bay leaves, followed by the semolina. Fry on a medium flame till you get a nice aroma.
        
          Now add the sugar, chopped nuts, milk, pinch of salt and cardamom powder. Keep on stirring on a low flame till it thickens to a desired pouring consistency. Set aside to cool down a little. 

          To serve hot or cold - Pour some sooji ki kheer in an individual bowl and place a gajar halwa laddu on it. Add some chopped nuts and sugar sprinkles and serve as an after meal dessert. 


















Chicken Sweet N Sour


          This is a simple, quick and an absolutely easy side dish that goes extremely well with egg fried rice or noodles. It is generally marinated chicken cubes that is deep fried and cooked along with bell peppers in a sweet and sour gravy. Made use of all types of sauces to complete the picture. It is better that any takeaways. So check for a step by step method with pictures to prepare this yummy homemade delicacy.











  • 3-4 chicken breasts, cubed
  • 2 tbsp. cornflour
  • 1 egg
  • salt to taste
  • 2-3 tbsp. tomato sauce
  • 2 tbsp. chili sauce
  • 1 tbsp. soya sauce
  • 1 tbsp. ginger-garlic paste
  • oil to deep fry
  • 1 tsp. garlic, grated
  • 1 cup assorted bell peppers, cubed
  • 1 onion, cubed
  • 3-4 spring onion (white part)
  • salt to taste
  • 1/2 tsp. pepper powder
  • 1 tsp. vinegar
  • 1 tsp. cornflour mixed in 1/2 cup water    
  • 2 tbsp. chopped spring onion (green part)









          Marinate the chicken with salt to taste, egg, cornflour, ginger-garlic paste and all the sauces for 10-15 minutes. Heat oil to deep fry. 

          Fry the marinated chicken cubes in batches till golden colour. Drain on a kitchen towel and keep aside. 

           Heat 1 tbsp. oil in a pan and temper with garlic. Saute for a few seconds. Then add the cubed veggies, onion, spring onion (white part), salt and pepper. Stir fry for 2-3 minutes.

          Add the cornflour syrup, vinegar and the fried chicken. Continue to simmer till it becomes slightly thick. 

          Switch off the flame and garnish with the chopped spring onion (green part). Serve on a bed of noodles or with egg fried rice.







                    Marinate the chicken with salt to taste, egg, cornflour, ginger-garlic paste
                    and all the sauces for 10-15 minutes.




                      Heat oil to deep fry. Fry the marinated chicken cubes in batches till golden. 
                    


                                Drain on a kitchen towel and keep aside. 



                    Heat 1 tbsp. oil in a pan and temper with garlic. Saute for a few seconds. 



                  Add cubed veggies, onion, spring onion, salt & pepper. Stir fry for 2-3 min.



                               Add the cornflour syrup, vinegar....



                     .....and the fried chicken. Continue to simmer till it becomes slightly thick. 



                               Switch off the flame and garnish with the chopped spring onion.



                               Serve on a bed of noodles or with egg fried rice.               











Thursday, 21 December 2017

Minty Hummus - Mediterranean Style



          This is a traditional Middle Eastern dip and spread, made of boiled chickpeas and blended with other ingredients. A very healthy and nutritious dip, which is had with Arabic bread. It can also be relished with veggie crudites or chips. A little bit of garlic and sesame seeds gives this dip a very unusual taste and flavour. There is nothing like having a creamy, homemade hummus for a quick snack.







  • 3/4 cup kabuli chana (white chickpeas), soaked overnight
  • 3 tbsp. olive oil
  • 2 garlic cloves
  • handful of mint leaves
  • 1 tsp. lime juice 
  • 1/4 cup sesame seeds 
  • salt to taste
  • 1 tbsp. olive oil, pinch of red chili powder/sumac powder, boiled chana & mint leaves to garnish






Pressure cook the kabuli chana for 5 whistles. When cool, blend with the rest of the ingredients, (except lime juice), till smooth. 

When done, add the lime juice and serve, garnished with more olive oil, mint leaves, red chili powder / sumac powder and few boiled kabuli chana.

















Tuesday, 19 December 2017

Grilled Paneer Tikka


          These healthy and yummy grilled paneer tikkas are so easy to make that you can serve these small bites in any in-house party all year round. Enjoy them with some homemade green chutney. These juicy paneer and the veggies accompanying them are just out of this world. 

           To get the smoky, chargrilled effect, just grill them over an open flame for a few seconds and voila! you get perfect restaurant style appetizers ready in no time. So do try them by following a simple step by step method with pictures to prepare it.








  • 2 cups paneer cubes
  • 2 cups assorted bell peppers, cubed
  • 1-2 onions, cubed
  • 1-2 tomatoes, cubed
  • 1 cup yoghurt
  • 1 tbsp. mustard oil
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • 1 tsp. ginger-garlic paste
  • 2-3 tbsp. roasted chickpea flour
  • 1 tsp. roasted cumin powder
  • 1 tsp. garam masala powder
  • few skewers, soaked in water for an hour
  • oil to grease the skewers and for basting









            In a bowl, mix together all the above mentioned ingredients. Marinate the paneer cubes, onion, tomato and the bell peppers in it for an hour.

           Then string them into greased skewers and baste with some oil. Grill them for 25-30 minutes, by flipping them halfway through and basting with some more oil.

          When done, grill them on an open flame just for a few seconds to get a charred look and serve as an appetizer with green chutney.




                               In a bowl, mix together all the above mentioned ingredients. 



                 


                   Marinate the paneer cubes, onion, tomato & bell peppers in it for an hour.



                               Then string them into greased skewers & baste with some oil.



                    Grill for 25-30 min. by flipping halfway through & basting with some oil.



                   When done, grill them on an open flame just for a few seconds and serve
                   as appetizers with green chutney.



                






Saturday, 16 December 2017

Chicken Popcorn


       
          Looking for some easy to make chicken appetizers for your special party? Then here you are - yummy chicken popcorn that is absolutely simple and can be dished out in a jiffy. Enjoy them as starters with green chutney, tomato sauce, mayo or hummus. They can also be had as a side dish with rice or as a tea-time snack too. So check for a step by step method with pictures to prepare these bite-sized delicacy.











  • 500 gms, boneless chicken cubes
  • salt to taste
  • 3 tbsp. tomato sauce
  • 1 tsp. soya sauce
  • 1-2 tsp. chili sauce
  • 1 egg
  • 1 tsp. ginger-garlic paste
  • 2 tbsp. cornflour
  • 1/2 tsp. pepper powder
  • oil to deep fry 











          In a bowl, mix together all the above mentioned ingredients (except oil). Keep aside to marinate for 10-15 minutes. 

           Heat oil in a pan / kadai and deep fry the marinated the chicken popcorn in batches till light golden in colour. 

          Drain on a kitchen towel and serve as appetizers with tomato sauce, green chutney, mayo or hummus.




                     In a bowl, mix together all the above mentioned ingredients (except oil). 



                               Keep aside to marinate for 10-15 minutes. 




                   Heat oil in a pan / kadai and deep fry the marinated the chicken popcorn in 
                   batches till light golden in colour. 





                                Drain on a kitchen towel.



                   Serve as appetizers with tomato sauce, green chutney, mayo or hummus.











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