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Wednesday, January 30, 2013

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.


Monday, January 28, 2013

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.

Wednesday, January 23, 2013

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!





Monday, January 21, 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



Wednesday, January 16, 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 !








Foodabulous Fest Event organised by Preeti’s Kitchen Life,


Tuesday, January 15, 2013

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!




Linking to First anniversary







 Ramya's Innovative recipes 2013





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





Sunday, January 13, 2013

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

Saturday, January 12, 2013

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,





Friday, January 11, 2013

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 !




Linking to First anniversary







 Ramya's Innovative recipes 2013









Thursday, January 10, 2013

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 !!




Linking to First anniversary







 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 .

Wednesday, January 9, 2013

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




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