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Thursday, February 25, 2010

Scarf and Fingerless gloves

Wednesday, February 24, 2010

Tandoori Chicken

Ingredients:

Chicken drumsticks - 6
Chili powder - 1 tbsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Ginger garlic paste - 1/2 tsp
Curd - 6 tbsp
Salt as req.

Direction:

  • Cut slashes over the  drumsticks using a knife to allow for marination.
  • At first marinate the chicken with chili powder and salt.Rub well in the slashes.
  • Then in a bowl add remaining ingredients.
  • Marinate chicken with the above paste for at least 3 hours.
  • Preheat the oven for 450 degrees.Place the chicken on a roasting pan and cook for 30 minutes.

Wednesday, February 17, 2010

Pancake

Ingredients:

All purpose flour - 1 cup
Egg - 1
Milk - 1/2 cup
Sugar - 3 tsp
Honey - 1 tsp

Direction :


  • Take all purpose flour in a bowl.
  • Bear egg and separate yolk and white.Keep them in different bowls.
  • to the yolk add sugar & milk and beat it well.
  • Add the above mixture to the flour.
  • Mix them really good to make a batter.
  • Beat the egg white till it turns to fluffy.
  • Pour this to the batter and mix them gently.
  • Heat a pan to medium heat and pout 1/4 cup of batter.
  • Do it like dosa..
  • Serve with honey....
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    Egg Briyani

    Ingredients:
    Basmathi Rice - 1 cup
    Sliced onion - 1 cup
    Egg - 2
    Clove - 2
    Black cardamom - 1
    Bay leaves - 2
    Cinnamon - 1
    Curry leaves
    Coriander leaves
    Ginger garlic paste - 1 tsp
    Briyani masala - 2 tsp (or as for your taste)
    Salt to taste
    Oil - 1 tsp
    Ghee - 1 tsp

    Direction :
    • Boil 2 eggs.
    • Soak basmathi rice for about 10 minutes.
    • Add oil and ghee in a pan and heat it.
    • when oil is hot,add clove,cinnamon,black cardamom and bay leaves.
    • Fry them until they spread nice aroma.
    • Add curry leaves and ginger garlic paste.
    • Fry them till the raw smell goes.
    • Add salt and briyani masala and saute well.
    • Add the above masala into the soaked rice.
    • Add 2 cups of water and cook using rice cooker or pressure cooker.
    Option 1 : Cut the eggs and place them while serving.
    Option 2 :
    •  Break one egg and add 1/4 tsp chili powder,1/4  tsp coriander powder,1/4 tsp cumin       powder and  required salt.
    •  Mix them well in a bowl.
    •  Take one egg and apply the above masala.
    •  Heat oil in pan and add the egg.
    •  Fry them for 5 minutes.
    •  Cut them and serve hot with the briyani.

    Tuesday, February 16, 2010

    Crispy Poha


    Ingredients:

    Poha - 1 cup
    Channa dal - 2 tsp
    Urad dal - 2 tsp
    Peanut - 2 tsp
    Cashew - 5
    Curry leaves
    Chili powder - 1/4 tsp
    Turmeric powder - 1/4 tsp
    Salt

    Direction:

    • Heat oil in pan,add curry leaves,channa dal,urad dal,peanuts and cashews.
    • Saute them well and add chili powder,turmeric powder and salt.
    • Now add poha and saute for 5 minutes.
    • Easy...crispy...poha is ready!!!

    Pepper chicken

    Ingredients:

    Chicken - 1/2 kg
    Onion - 1 cup
    Tomato - 2 cups
    Chili powder -1 tsp
    Coriander powder - 1 tsp
    Cumin powder - 1 tsp
    Turmeric powder - 1/2 tsp
    crushed pepper - 2 tsp
    Clove - 2
    cinnamon - 2
    Black cardamom - 1
    Mustard seeds

    Direction:
    • Marinate chicken with chili powder,turmeric powder and salt for half an hour.
    • Heat oil in a pan,add clove,cinnamon,black cardamom,mustard seeds and curry leaves.
    • Add onion and saute well till they turn to brown color.
    • Add tomato and immediately add all powders.
    • Close the lid and let it till oil oozes out from tomato.
    • Now add marinated chicken and do not add water.
    • Saute chicken gravy now and then.
    • Let it cook for 20 minutes.
    • Finally add crushed pepper.
    • It goes well with rice,briyani,pulao and parotta...

    Beetroot Poriyal 1

    Ingredients:

    Beetroot - 1
    Chopped onion - 2 tbsp
    Green chili - 3
    Red chili - 1
    Channa dal - 1 tsp
    Urad dal - 1 tsp
    Mustard seeds
    Curry leaves

    Direction:

    • Heat oil in a pan,add mustard seeds,curry leaves,channa dal,urad dal,red chili and onion.
    • Saute well and required salt.
    • Add 1 cup of water and allow to cook.
    • After 20 or 25 minutes add shredded coconut and serve with sambar sadham.

    Saturday, February 13, 2010

    Urulaikizhangu(Potato) Kola Urundai

    Ingredients:
    Potato - 3
    Egg - 1
    Onion - 1/4 cup
    Chili powder - 1 tsp
    Cumin seeds - 1/2 tsp
    Bread crumbs - 1/4 cup
    Curry leaves
    Coriander leaves
    Salt to taste
    Oil to fry



    Direction:

    • Boil potatoes in a pressure cooker.
    • Mash them well and add onion,chili powder,cumin seeds,curry leaves,coriander leaves and salt.
    • Break an egg in a bowl and beat it well.
    • Spread the bread crumbs in a plate.
    • Make small balls from the mashed potatoes.
    • Dip each balls in the egg and apply the bread crumbs.
    • Fry them in hot oil.

    Friday, February 12, 2010

    Parathas without stuffing




    To make the dough :



    Ingredients:

    Wheat flour - 2 cups
    Salt - 1/4 tsp

    Direction :

    • Mix together wheat flour and salt..add hot water little by little.
    • Knead well the dough.It should be soft.
    • Make 4 balls from the dough.
    • Roll out the balls and make parathas.


    Pudina paratha:

    Ingredients:

    Chapathi dough
    Dry pudina - 1

    Direction:

    • Mix pudiana to one ball which we made earlier.
    • Divide the ball into 2.
    • Roll a ball into a circle.
    • Put chapathi on an hot skillet and let it cook for 1 minute.
    • Turn and cook the second side until small bubbles form.
    • Turn again and cook the other side.

    Coriander paratha:

    Ingredients:

    Chapathi dough
    Fresh coriander leaves

    Direction:

    • Cut the coriander leaves finlely.
    • Knead them with one ball of the dough.
    • Divide the ball into 2.
    • Roll a ball into a circle.
    • Put chapathi on an hot skillet and let it cook for 1 minute.
    • Turn and cook the second side until small bubbles form.
    • Turn again and cook the other side.

    Spinach paratha:

    Ingredients:
    Chapathi dough
    Spinach

    Direction:

    • Cut the spinach finlely.
    • Knead them with one ball of the dough.
    • Divide the ball into 2.
    • Roll a ball into a circle.
    • Put chapathi on an hot skillet and let it cook for 1 minute.
    • Turn and cook the second side until small bubbles form.
    • Turn again and cook the other side.

    Onion paratha:

    Ingredients:

    Chapathi dough
    Sliced or finely chopped onion.


    Direction:

    • Heat oil in the pan,add onion and saute well.
    • Knead them with the dough.
    • Divide the ball into 2.
    • Roll a ball into a circle.
    • Put chapathi on an hot skillet and let it cook for 1 minute.
    • Turn and cook the second side until small bubbles form.
    • Turn again and cook the other side.

    Tomato paratha:

    Ingredients:

    Chapathi dough
    Thakkali thokku

    Direction:

    • Roll a ball into a circle.
    • Put chapathi on an hot skillet and let it cook for 1 minute.
    • Turn and cook the second side until small bubbles form.
    • Turn  and add tomato thokku on top of it.
    • Turn again and cook the other side.

    Thakkali(Tomato) Thokku

    Ingredients:
    Tomato - 4
    Chopped onion - 1/2 cup
    Ginger-garlic paste - 1 tsp
    Red chili powder - 1/2 tsp
    Mustard seeds
    Curry leaves
    Coriander leaves
    Salt to taste
    Oil - 2 tsp

    Direction:

    • Boil tomatoes and remove the peels.
    • Heat oil in a pan and add mustard seeds,curry leaves and onion.
    • Saute well for 5 minutes and add ginger-garlic paste.
    • Cut the tomatoes and add to the pan.
    • Mash them well using a spatula.
    • Now add chili powder and salt.
    • Add 3 tbs of water and boil them for about 15 minutes.
    • And then saute well until the gravy turned into a thick paste.

    Thursday, February 11, 2010

    Carrot rice

    Ingredients:

    Cooked rice - 1 cup
    Grated carrot - 1 cup
    Sliced Onion - 1/4 cup
    Clove - 2
    Cinnamon - 1
    Cardamom - 1
    Green chilli - 1
    Red chilli - 1
    Mustard seeds
    Channa dal - 1 tsp( optional)
    Curry leaves
    Salt to taste

    Direction:
    • Heat oil or ghee in a pan,add cloves,cinnamon,cardamom,mustard seeds,curry leaves,red chilli and channa dal.
    • After that add onion and saute well.(add little bit salt here)
    • Now add grated carrot and saute well until carrot is well cooked.
    • Sprinkle little bit water now and then if required while sauteing the carrot.
    • Add cooked rice and mix well.
    • Decorate it with coriander and serve hot.

    Wednesday, February 10, 2010

    Evening crackers

    Ingredients:
    Rice flour - 1 cup
    Besan flour - 1/2 cup
    Chilli powder - 1 tsp
    Cumin seeds - 1 tsp
    Salt to taste
    Oil to fry

    Direction:

    • Mix all of the above ingredients except oil.
    • Add water little by little to make a dough.
    • Divide the dough into 6 parts and roll them into balls.
    • Roll out the balls into circle like chapathi and cut them into shape you want.
    • Fry them in oil.
    • Simple evening crackers are ready now....

    Awards!!!!

    I have received these awards from Devi's blog..Thank you so much Devi to share  these awards with me...

    I would like to share these award to...

    Anu's yummy recipes
    viki's kitchen
    joyofcooking
    Indian vegetarian kirchen
    seduce your taste buds
    Ruchi
    curries and spices

    Tuesday, February 9, 2010

    Green Apple Juice


    Ingredients:

    Green Apple - 2
    Soy milk or Milk - 1 cup
    Sugar - 2 tbsp
    Saffron
    Almond
    Pistachio

    Direction:
    • Cut apples and put them in a blender.
    • Pour milk and add sugar.
    • Blend them well and strain if you want.
    • Sprinkle almond,pistachio and saffron.

    Carrot Juice


    Ingredients:
    Carrots - 3
    Milk - 1/2 cup
    Almond - 5
    Pistachio - 5
    Cashews - 5
    Saffron
    Sugar - 2 tbsp






    Direction:

    • Soak all the nuts for 1 hour.
    • Remove peel of the alomnds and carrots.
    • Cut the carrots and wash all the nuts.
    • Put them together in a blender and blend them well with sugar.
    • Strain the juice if you want.
    • Decorate with almond and saffron.

    Friday, February 5, 2010

    Simple Egg Noodles(without soy souce)

    Ingredients:

    Egg - 2
    Noodles - 500 grm  
    Onion - 1/2 cup
    Green chilli - 1
    Coriander powder - 1/2 tsp
    Cumim powder - 1/2 tsp
    Sambar powder - 1/2 tsp
    Salt to taste

    Direction :

    • Boil nooles in 1 cup of water for about 10 minutes.
    • Drain water and keep noodles in a plate. 
    • Heat oil in a pan, add chopped onion and saute well.
    • Add the egg and scramble it.
    • Now add noodles.
    • Add little amount of water and add green chilli,salt and all powders.
    • Give a boil for 5 minutes.

    Egg kurma

    Ingredients:

    Egg - 2
    Onion - 1 cup
    Tomato - 1/2 cup
    Greeen chilli - 1
    Mustard seeds
    Curry leaves
    Coconut - 1/2 cup
    Sambar powder - 1 tsp
    Salt to taste

    Direction:
    • Grind coconut in a blender.
    • Heat oil in a pan,add mustard seeds,curry leaves,onion and little bit of salt.
    • Saute well and add tomato.
    • Now break two eggs and stir continously until eggs are cooked.
    • Add the coconut paste with little amount os water.
    • Then add sambar powder and required amount of salt.

    Tomato kurma

    Ingredients:
    Tomato -3 cups
    Oninion - 1 cup
    Onion - 1 cup
    Cinnamon - 1
    Clove - 2
    Garam masala - 1/4 tsp
    Sambar powder - 1 tsp
    Coconut - 1/2 cup
    Fennel seeds - 1/2 tsp
    Poppy seeds - 1/2 tsp
    Mustard seeds
    Curry leaves

    Direction:

    • Soak poppy seeds for about 15 minutes.
    • Grind coconut,fennel seeds and poppy seeds together.
    • Heat oil in a pan add cloves,cinnamon,mustard seeds and curry leaves.
    • Add onion with pinch of garam masala and saute well.
    • Then add tomato and allow to cook.
    • After tomatoes are well cooked,gently mash the to make gravy.
    • Now add coconut paste,garam masala,sambar powder and salt.
    • Give a boil and tomato curma is ready to serve with chapathi.

    Avarakai poriyal

    Ingredients:
    Avarakai - 2 cups
    Onion - 1/2 cup
    Shredded coconut - 2 tsp
    Channa dal - 2 tsp
    Red chilli - 2
    Mustard seeds
    Curry leaves
    Salt to taste

    Direction:
    • Heat oil in a pan, add mustard seeds,curry leaves,channa dal and red chilli.
    • Then add avarakai and salt,saute well for 20 minutes.
    • Finally add coconut.

    Wednesday, February 3, 2010

    Avial

    Ingredients:

    White pumpkin - 1/4 cup
    Raw banana - 1/4 cup
    Carrot - 1/4 cup
    Potato - 1/4 cup
    Drumstick - 1/4 cup
    Green peas - 1/4 cup
    Kidney beans - 1/4 cup
    Beans - 1/4 cup
    Raw mango - 1 or 2 pieces
    Onion - 1/4 cup
    Cumin seed - 1 tbsp
    Shredded Coconut - 1/2 cup
    Green chilli - 4
    Salt tp taste
    Coconut oil - 2 tsp

    Direction:

    • Grind coconut,cumin seed and green chilli in a blender.
    • Peel and chop all the vegetables into 3 inch lengths.
    • Cook all the vegetables in a pan with little amount of water for about 20 minutes.
    • Add salt and turmeric powder.
    • Then add the coconut paste.
    • Add coconut oil and curry leaves.
     

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