Watermelon Halwa / Dharboosani Halwa

Sweeet , Sweet, and sweeet!!

This is a different halwa compared to all the carrot, beetroot , pumpkin halwas.. The taste is similar to pumpkin halwa as the melon is of the same family .. Try the halwa and experience the heavenly feel.

Ingredients:

Watermelon - half  of the fruit ( I used it as pieces , If you want to grind and use the pulp for halwa, you can very well use it)
Condensed milk - 5 tsp ( If no condensed milk use 5 tsp sugar and little milk)
Ghee
Cashews - few to garnish

Method:

• Heat ghee in a heavy bottomed vessel, fry the cashews and keep it aside.
• Add the cut watermelon pieces and fry for 2 mins. Close it and cook for 5 mins till the melon is boiled. 

• Add the condensed milk to the fruit.Allow it to boil till the water from the fruit is totally absorbed.
• Stir well occasionally from over burning.

• Allow it to cook till it leaves the sides of the vessel, add ghee and mix well.the halwa leaves the sides and absorbs the ghee.
• Finally add the fried nuts.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

Red Snapper / Sankara Fish Fry

As per Wiki, the red snapper, Lutjanus campechanus, is a fish found in the Gulf of Mexico and the southeastern Atlantic coast of the United States and, much less commonly, northward as far as Massachusetts. In Latin American Spanish it is known as huachinango or pargo. The red snapper commonly inhabits waters 30 to 200 feet deep, but some are reported to be caught at 300 feet deep. All feature a sloped profile, medium-to-large scales, a spiny dorsal fin and a laterally compressed body. The maximum published age of a caught red snapper was reported to be 57 years. Coloration of the red snapper is light red, with more intense pigment on the back. A red snapper attains sexual maturity at two to five years old. An adult snapper can live for more than 50 years and weigh 50 pounds.^[1] Red snapper are a prized food fish, caught commercially, as well as recreationally. Red snapper is the most commonly caught snapper in the continental USA (almost 50% of the total catch), with similar species being more common elsewhere. When “red snapper” is sold in restaurants, it may be one of similar snapper species or rockfish to meet demand or reduce costs.

Fish is always healthy to eat. Rich in proteins as everybod know. Weekly twice we can add fish in our meals. Simple recipe follows here.



Ingredients:

• Fish - 5- 10
• Chilly powder - 5 tsp
• Coriander powder - 4 tsp
• Salt
• Lemon Juice
• Oil

Method:

• Make a paste of chilly powder, coriander powder , salt and lemon juice.
• Wash and marinate the fish with the paste and keep it for some time.

• Heat oil in a pan, shallow fry these fishes until fried on both the sides.

Fingerlicking , mouthwatering fry . Best servd with meen kuzhambu, Sambar and Rasam... Loved to have it anytime..

Jiya's delicacy - The Pasta Bar Veneto Cafe restaurant Gift voucher Giveaway!

Hello foodies and bloggers,

All the food lovers here, there is a wonderful giveaway from The pasta bar veneto  - Cafe restaurant. Yes, a voucher for Rs.500 in their restaurant.

All you have to do is follow these mandatory rules and earn points. More points - more chances of winning the giveaway.

Giveaway Rules:

• Like Jiya's Delicacy page here - 10 points
• Share the giveaway link on your facebook page and tag 5 of your friends. Do tag Jiya's Delicacy as well so that I can check.  - 10 points
• Follow Jiya's Delicacy through Google friend connect . - 10 points
• Like the pasta Bar veneto Facebook page here .- 15 points
• Add a link on your blog side bar about this giveaway with the logo in the first half of your page and link back here. - 20 points
• Write a post about the giveaway on your blog along with the picture and link - 25 points
• Leave a comment in this thread : Your Facebook name, facebook shared post link, google friend connect name, Blog's link, blogpost link, sidebar post - yes or no... 

Any queries , mail me at jiyasdelicacy@yahoo.in

The voucher is valid in Chennai, coimbatore and Pondicherry branches of the restaurant. However, those who have relatives/friends in these places can participate and win for them too, all we need is a valid Indian address. 

The giveaway ends on August 15th,2013. Winner will be declared via random.org. 

All the best for the event!


Jillu Anand

Coconut Kheer

A sweet to celebrate my friend's birthday and wedding anniversary which falls today ! July 14th , My dear friend Nabeela's Bday! Wishing you a very happy Bday and Many many happy returns of the day de...A virtual treat for you on this season/...Love You!

Coconut kheer is a simple kheer with the flavor of coconut. Loved it. Try this yummilicious kheer in this Ramadan season.Dedicating to all the Islam friends.



Ingredients:

• Coconut  - small cup grated into big pieces
• Basmathi rice - 3 - 4 tsp 
• Milk - half litre
• Condensed Milk - half tin
• Water
• Cashew - few
• Ghee - 2 tsp

Method:

• Wash and boil basmathi rice in water for about 10 mins.
• Meanwhile, fry the grated coconut using ghee.Fry the cashews in ghee.
•  Boil milk separately.Add the fried coconut into the boiled rice and boil it for few more mins.
• Add the boiled rice and coconut into milk.
• Add the condensed milk to the mixture.
• Allow it to boil for 10 mins. Add the fried nuts.

Serve it hot.

 

  

Mouthwatering kheer is ready !

Review on " The Pasta Bar Veneto - Cafe Restaurant "

The Pasta bar Veneto is a Chain of Signature Italian Cafe Restaurants, The Pasta Bar Veneto serves delectable Italian cuisine at unlike Italian prices. Passionately made from real ingredients, the dishes are indeed a treat to your taste buds. Dine in to discover the difference.
At present they serve in Chennai, Coimbatore, Ludhiana and Pondicherry.

My review:

After seeing/hearing so much about them, I decide to visit the restaurant. TNagar outlet was nearest to me. This is situated on Burkit road. It was jaw dropping as soon as I entered .Amazing ambience with beautiful interiors and especially their wall of fame loaded with awards. Beautiful lights, wonderful interiors, friendly service, calm and mild music added beauty to the restaurant. Thats what I have to say for the place.Now lets go for the food! The actual thingy..

The restaurant has a quaint neighborhood cafe feel. The menu is quite extensive with lots of choices to choose from for both vegetarians and non-vegetarians. It takes a while to pronounce those names though.

My Favorite have been Pizza but wanted to go for Pasta today. I ordered for a vegetarian Pasta for my mom and chicken Pasta for myself, Veg Pizza and few drinks to accompany the Italian dishes. For dessert I had no doubts and Tiramisu was there on my table in a bit to complete our dining experience. I made myself clear to remember their menu name and dishes that I tried.

• Veg Pasta – Arrabiata

       Tomato based pasta with vegetables like olives tomato capsicum.

• Chicken Pasta – Bolognese Chicken

       Minced chicken and tomato sauce

•  Veg Pizza - Diavolo

       The pizza had all the veggies with generous cheese.

• Tiramisu: It was so creamy and beautiful. I could not wait to eat it. As soon as I saw, I grabbed it rather than waiting to take a picture of it. Not to be missed.

I had kept a lot more dishes on my mind to have in future that includes
• Tomato Bruschetta
• Cheese Jalapenos
• BBQ Chicken Pizza
• Italian Wings
• Chicken Spaghetti

Can't wait to visit again and yes surely a must for all the Italian lovers of Chennai.

Vegetable Momos / Dumplings/ Steamed veg wontons

As per wiki, Momo are made with a simple flour-and-water dough—white flour is generally preferred—and sometimes a little yeast or baking soda is added to give a more doughy texture to the finished product. Sometimes MSG (monosodium glutamate) is also used to enhance the taste. The filling may be one of the several mixtures:

• Meat: Different kinds of meat fillings are popular in different regions. In Nepal, Tibet, Darjeeling district, Sikkim, Bhutan and North-East India, pork, chicken, goat meat, buffalo meat are commonly used. In Ladakh, lamb and yak meat are common. Minced meat is combined with any or all of the following: onions/shallots, garlic, ginger and cilantro/coriander. Some people also add finely puréedtomatoes and soya sauce.^[2]
• Vegetables: Finely chopped cabbage, potato or chayote (iskush) are used as fillings in Darjeeling, Nepal, Sikkim and some parts of India.
• Cheese: Usually fresh cheese or the traditional chhurpi is used. This variety is common in Bhutan, Sikkim and Darjeeling.
• Khuwā: Momo filled with milk solids (khoa) mixed with sugar are popular as dessert in the Kathmandu Valley.
• Mashed potato: Mashed potato (ālu) is another popular filling in the Kathmandu Valley.
• Paneer: Another recent and already popular filling in Kathmandu

The dough is fashioned into small circular flat pieces. The filling is then enclosed either in a round pocket or in a half moon shape or crescent. The dumplings are then cooked by steaming over a soup (either a stock based on bones or tomato-based), which is served with the dumplings, along with chili sauce. The dumplings may also be pan-fried or deep-fried after being steamed.

I  made vegetable momos. I am a big fan of momos. Love to have them any time.. Made this veggie momos for my mom.Yet to try chicken momos.

Ingredients:

• Carrot - 1 minced
• Cabbage - 200 gms minced or finely chopped
• Beans - 100 gms - chopped finely
• Spring onions - half a bunch finely chopped or minced
• Garlic cloves - 10 minced
• Salt
• Soya sauce - 1 or 1/2 tsp
• Pepper powder - 1 tsp
• MSG - optional
• All purpose flour - 1 cup
• Hudson canola oil 
• Water

Method:

• For the outer cover, knead he all purpose flour , salt , few tsp canola oil and water. Continuously knead it into a soft dough for about 10 mins.

• For the filling, heat oil in a pan, add the garlic. Once its fried, add the chopped onions.

• Add all the veggies, soya sauce, salt and pepper powder.

• Add the spring onions and msg. Stir well.

• Switch off once all the veggies are boiled and cooked.

• For momos, take a lemon size balls from the flour and press it like chapathi into thin layer.

• Using a round cutter, cut it. Place a ts of the filling.

 

• Fold it into momo shape. I have shown in the picture. Gently fold the edges by pinching little by little.

 

• Cover the momos and place it aside. Repeat it for all other momos. 

• Place it in a steamer, either in a idly plate or on any plate with holes.

• Steam it for five mins.

Enjoy it with Chilli sauce or chilli garlic sauce.

Sending to Samayal diary event and  JUSTEAT.

Write a guest post n Jiya's Delicacy ............

Hi Friends,

Going to feature a guest post event in Jiya's Delicacy.

 I am hereby inviting all you fellow blogger friends to send a recipe to publish on Jiya's Delicacy. I also expect your   
co-operation in inviting your friends also to this event to publish on Jiya's Delicacy.

Rules for the event:

• Like me Facebook here 
• Send me a recipe which is not published in your blog and few pictures of the dish.
• Send an Introduction about the dish.
• Ofcourse about you my sweet guest.
• Few lines about Jiya's Delicacy.

I will start posting the guest posts as soon as I receive. 

Send your recipes to jiyasdelicacy@yahoo.in

Thanks and Happy Writing,

Jillu Anand

Product Review - Hudson Canola oil

About the Product :

Hudson Canola Oil is a brand owned by Dalmia Continental. It is a neutral in flavor and aroma, with a very high smoking point, making it an ideal cooking medium for Indian food.

 Lowest saturated “bad” fats and very high monounsaturated “good” fats, along with high Omega-3 content, have made Canola oil the world’s leading new heart-care oil.

 Hudson Canola Oil comes to you directly from the finest, most sophisticated facilities in the Prairie regions of western Canada, where Canola was first discovered.

 Hudson Canola can be used for all types, methods and varieties of Indian cooking: frying, roasting or grilling.

 Indian food tastes as good with Canola as with Sunflower, Corn or any other traditionally used oil. Canola does not impart any color to the food or change its appearance.

My review:

 I have been using sunflower oil for cooking and cooking oil or vegetable oil for frying or deep fry. When I heard about canola oil, thought of trying it. 

Received a litre of oil from the Hudson company. 

• Its zero cholestrol
• transfat free 

These words really attract me. I refer such oils usually. I have been 

using transfat free oil regularly.

I feel its little pricey for all class of people. They have priced at Rs.295 

per litre.

It is best suited for Indian cuisine. 

I made mushroom biryani and cauliflower stir fry today using this oil. 

Loved the texture of biryani and the fry as well. It indeed added extra

 flavor to the biryani. I made biryani with this oil because, I wont be 

satisfied with the taste of biryani how much ever its cooked well. The 

aroma and the rice was cooked so well. Yet to try deep fry items. The

 stir fry was also well done. It did not change the taste and color of 

the food. Loved the oil. 

Here is the visual treat of Mushroom biryani and Cauliflower stir fry.

Thoroughly enjoyed making these using "Hudson Canola oil ".

Ladies finger Pakoda

Pakodas are all time favorite. That too making a pakoda with ladies finger is great. Most delicious pakoda. Try this one.. Giving a good version to ladies finger.




Ingredients:

• Ladies Finger- 250 gms cut 
• Gram flour - 1/4 cup
• Rice four - 3 tsp
• Salt
• Chilly powder - 1/2 tsp
• Oil
• Water

Method :

• Mix the ladies finger,salt,chilly powder.
• Add little water to mix. Keep it aside for an hour.
• Before frying add the gram flour and rice flour to it.
• Heat oil in a pan, deep fry little by little.

Delicious ladies finger pakoda is ready.