Semiya Lemon Bath / Vermicelli Lemon Bath

Simple and yummy tiffin to have for breakfast or Dinner. It can also be a lunchbox special...



Ingredients:

• Semiya - 1 cup
• Mustard seeds -1 tsp
• Gram dal - 1 tsp
• Peanuts - 3 tsp
• Lemon - 1
• Green chilly - 2
• Red chilly - 2
• Salt
• Turmeric powder - 1/2 tsp
• Asafoedita
• Curry leaves
• Oil
• Onion - 1 Cut lengthwise
• Coriander leaves

Method:

•  Dry roast semiya and boil it in water. Allow the boiled semiya to run through the cold water. Keep it aside
• In a pan, heat oil, season mustard seeds,gram dal, peanuts, curry leaves, green chilles, red chillies, asafoedita.
• Add turmeric powder. Add the onion and fry till brown.
• Add the semiya and required salt and mix well.
• Squeeze lemon and mix well.
•  Finally garnish with Coriander leaves. 

Serve it with Achar!

 Sending this to Valentine's Day Recipe Contest  @ Priya's Versatile Recipes.

Chicken Kothu Parotta

One of our facorite dishes is Kothu Parotta.. try this simple and yummy chicken kothu parotta.



Ingredients:

• Parotta - 5
• Chicken kurma  with pieces  - one cup kurma
• Egg - 2
• Curry leaves
• Coriander leaves
• Fennel seeds - 1 tsp
• Garam masala
• Salt
• Onion - 1 cut lengthwise
• Chilly - 2

Method:

• Heat oil in a pan, Splutter fennel seeds and curry leaves.
• Add onions and chillies and saute them well.
• Add the eggs to it. Add some salt.
• When the eggs are boiled, add the kurma t it. Make the chicken pieces into small pieces like shredded pieces.
• Add it to the mixture. Stir well.
• Tear the parotta into small pieces. add it to the mixture. Keep stirring it.
• Add garam masala and coriander leaves. 

 Super yummy Kothu Parotta is ready.

 Sending this to Valentine's Day Recipe Contest  @ Priya's Versatile Recipes.

Kheema Noodles using Maggi

Such a wonderful dish to taste. If you have not tried it , try it today. Feel like having it anytime. I just trie the other day with chicken kheema. I liked it so much. 


Here it is:

Ingredients:

• Noodles - 3 pkts
• Chicken kheema - 250 gms
• Onion - 1 chopped
• Oil
• Water
• Tastemakers - 3 ( I used curry flavour)
• Salt very little
• Ginger garlic paste - 1/2 tsp

Method:

• Initially , boil the noodles and run through the cold water and keep it aside.
• Heat oil in a pan, add the onions, fry them well. 
• Add the gg paste and saute for two minutes.
• Add the washed and drained chicken kheema. Add little salt. Saute for 3 mins.
• Add the tastemakers to it. Mix them well.
• Close and cook for 3 mins till the chicken is cooked. Stir again.
• Finally add the boiled noodles and mix well.

Relish the aroma of chicken!

 Sending this to Valentine's Day Recipe Contest  @ Priya's Versatile Recipes.

  Ramya's Innovative recipes 2013

Palakkottai Stirfry

Ingredients:

Palakkottai/ jackfruit seed - 10
Oil
Salt
Sambar powder - 1 tsp
Turmeric powder -1/4 tsp
Mustard seeds
Coconut grated - 3 tsp
Curry leaves



Method:

Boil the jackfruit in pressure cooker for 4 whistles. Cut them into half lengthwise.
Heat oil in a pan, splutter mustard seeds and curry leaves.
Add the cut seeds, sambar powder,turmeric powder, salt. Sprinkle little water.
Close and cook for 5 mins.
Finally add the coconut and stir it for 2 mins.

 Sending this to Valentine's Day Recipe Contest  @ Priya's Versatile Recipes.

  Ramya's Innovative recipes 2013

Masala Puri Chaat

Masala puri chaat is very popular in Bangalore.. My hubby loves it. Almost all days he eats chaat there. So I thought let me give a try on this chaat. It was a great hit. He loved it a lot. I was very happy to do it. Gals, Do try this simple,yummy chaat.



Ingredients:

• Pani puri shells - 10-12
• Sev
• Coriander leaves
• Carrot - grated
• Onion - 1 chopped fine

Green chutney:

• Coriander leaves
• Green chilly - 1
• Cumin seeds- 1/2 tsp

 Method:

• Grind it in a mixer using water.

To dry roast and grind:

• Cloves - 4-5
• Cinnamon - 1"
• Cardamom pods - 2
• Marati moggu - 1
• Coconut - 6 tsp grated
• Cumin seeds - 1 tsp
• Coriander seeds - 2 tsp

 Method:

• Dry roast all the above ingredients and grind it using water.

For masala:

• Peas -soaked and boiled - 1 cup
• Toor dal - 1/4 cup
• Chilly powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Garam masala - 1 tsp
• Tamarind paste - 1 tsp
• Jaggery - small piece

Method:

• Boil peas for about 2-3 whistles.
• Boil Toor dal with turmeric powder for about 5 whistles.
• Grind the boiled toor dal with the dry roasted spices powder.
• Heat a pan, add the ground paste, add all the dry powders  ( chilly powder, garam masala)
•  Add salt and required water. Add the green chutney , tamarind paste and jaggery to it. 
• Close and cook for 5 mins.
• Add the boiled peas and allow it to boil once. The masala is ready.

Final Chaat:

• In a plate, place 5-6 puri shells and break it.

• Add the masala on top of it.
• Garnish it with the onion, carrot and sev.

Super delicious Masala Puri Chaat !

 Sending this to Valentine's Day Recipe Contest  @ Priya's Versatile Recipes.

 Ramya's Innovative recipes 2013

Foodabulous Fest Event organised by Preeti’s Kitchen Life,

Chicken pakoda

Its an authentic starter , you will definitely love it. Try it today!



Ingredients:

• Curd-few tsp

• Chicken pieces - 250 kg
  Chilly powder - 11/2 tsp
• Salt
• Ginger garlic paste - 1 tsp
• Lemon juice - half lemon
• Besan flour - required

 
Method:

• Marinate the washed chicken with all the above ingredients except besan flour for 1 hr.
•  Heat oil in a pan, In a plate add the besan flour. Take each piece of chicken and spread it on the besan flour. 
• Apply the besan flour  generously on the chicken and fry it on all sides.
• Strain it and have it as a starter.

Crispy and crunchy akodas are ready to crunch!

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 Ramya's Innovative recipes 2013

  Sending this to Valentine's Day Recipe Contest  @ Priya's Versatile Recipes.

Happy 3rd Blogiversary ! Happy Bday Jiya's Delicacy !

Today , my blog completes its 3rd year ! I am really glad to be a part of the blogging world. Unfortunately , I couldnt blog for an year, in between for I was busy with my personal life. I am happy to continue it after the big break though. I have made good blogger friends. Thanks for all your support and encouragement without which I wouldnt be able to continue my work. Thanks to my hubby for supporting me , tasting,testing, criticizing for my mistakes, appreciating for my good work. It definitely motivates me to try out new stuffs. 

 

Blogging is a wonderful experience. Continue to shower your support and comments in my blog, which would be helpful for me in the years to come! Thanks all!



 

Wishing all a very happy Pongal and Sankranthi !

Love,

Jillu Anand

Gobhi Manchurian with Tangy sauce

My previous post of gobhi manchurian was totally a dry starter. This is not a gravy. The fry with a tangy sauce coated around. A Chinese flavor is given. Try this out ! It tastes really great.



Ingredients:

• Cauliflower florets - 1 cup
• Ajinomotto - a pinch
• Soya sauce - 1- 2 tsp
• Lemon juice - half lemon
• Chilly powder - half tsp
• Gg paste -1 tsp
• Salt
• Oil
• Corn flour - required

 For tangy sauce:

• Capsicum or spring onions - little finely chopped
• Soya sauce - 2-3 tsp
• Chilli sauce - 2 tsp
• Tamato sauce - 4-5 tsp

 

 

 Method:

• Heat water in a vessel, add the cauliflower florets into the warm water. Drain it and keep it.
• Marinate with all the above ingredients except oil, capsicum and corn flour.
• Refrigerate it for 5 hrs.
• Before frying, add the corn flour to the cauliflower.
• Heat oil in a pan, deep fry the cauliflower florets till golden brown.
• Finally, saute the capsicum or spring onions in a little oil and garnish on top of the fried gobhi manchurian.
• For the sauce, heat little oil in a pan, fry the capsicum for few mins. Add salt to it.
• Add all the sauces and saute for 2 mins.
• Add the fried gobhi into it and stir well. The sauce is well coated on the gobhi. It woud be still crispy and crunchy. 
• 
  

Linking to First anniversary

 

 Ramya's Innovative recipes 2013

Foodabulous Fest Event organised by Preeti’s Kitchen Life,

Pani poori Shells

Simple Pani poori shells. Easy to make at home.



Ingredients:

Rava/ Sooji - 1 small cup
Maida - little 1 - 2 tsp
Salt 
Warm water
Oil



Method:

• Take the Sooji in a vessel, add salt and warm water little to it and knead it. It will absorb the warm water.
• Add the one tsp of maida to the sooji, for it to combine as a flour. Add little more if needed. add water is needed to make it as a soft dough.
• After 5 mins, add 2 tsp of oil and knead it again. It wont be a soft dough. It will be little tight dough.
• Keep it for 15-20 mins.
• Heat oil in a Pan, Make thin chapathies from dough, cut it into small round shapes with a cutter.
• Fry those pooris in medium flame.

• 

 

• It would Puff up immediately.
• Strain the oil and store it in a container for making Chaats.

Enjoy all your favorite chaats with these pooris !

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 Ramya's Innovative recipes 2013

Foodabulous Fest Event organised by Preeti’s Kitchen Life,

Shrimp coconut masala

 



Mouthwatering rich masala, perfect for rice,rotis , dosas. Try this out.

 
Ingredients:

• Onion: 2 minced
• Prawns -  500 gms
• Tomato: 1 big minced
• Coriander powder - 2 tsp
• Red chilly powder: 1tsp
• Turmeric powder: 1/4 tsp
• Pepper powder: 1/2 tsp
• Grated coconut - half cup
• Curry leaves
• Coriander leaves
• Cumin powder - 1/2 tsp
• Fennel powder - 1/2 tsp
• Salt 

 

 Method:

• Heat oil in a pan, once heated add the minced onion, Curry leaves, ginger garlic paste and saute well.
• Once it is translucent add the minced tomato and mix well, until it is smooth.
• Add turmeric powder, chilli powder and coriander powder and mix well.
• Add the prawns, required water and salt
• Fry them well. Add the cumin seeds powder and fennel powder and pepper powder.Cook till oil separated.
• Add the grated coconut and mix well.

 

 Serve it with hot rice !!

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 Ramya's Innovative recipes 2013

Giveaway @ Siri's Food

I am very happy to participate in this giveaway . There is a wonderful giveaway at Siri's food space.Congrats on your anniversary !!

 

Do participate in the beautiful giveaway by clicking  First anniversary .

Walnut Vanilla cake

 I made this cake for  this new year. It tasted really good, but since i made it in cooker, it did not puff up much. I made a small mistake while closing. Try this in ove for better result and taste !!

 Ingredients:

• 200 g sweetened condensed milk
• 200 g All purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 75 ml melted butter or 75 ml margarine
• 1 tsp vanilla essence
• Few tsp water
• Green color 
• Walnut - broken into small pieces 1 cup
• Raisins - little

Method:

• Place the cooker plate at the bottom of the cooker and preheat the cooker for 10 mins on high flame. Meanwhile sieve all the dry ingredients together.
• Sieve the flour, baking powder and baking soda together.
• Beat the egg well for about 5 mins.
• Mix the flour mixture, condensed milk, melted butter, essence, egg and beat well.
• Add the walnuts and raisins to the mixure.
• Split the batter into two, add the food color to one portion.
• Grease the aluminium tray with butter and flour.
• Pour the plain Batter into the greased pan and on top of it pour the green colored flour.
• Reduce the flame into low flame and place the pan inside the preheated cooker and allow it to bake for 30-35 mins.
• Insert a knife or a tooth pick. If nothing is stuck on it, its fully done.

 

Linking to First anniversary

 

 Ramya's Innovative recipes 2013

Foodabulous Fest Event organised by Preeti’s Kitchen Life,