CRANBERRY CHOCOLATE COOKIES

It was a really nice long weekend for us.I made some delicious cranberry chocolate cookies for valentine's day.It may not be the appropriate sweet for the day but anything with chocolate in it sounds good to me.And if its combined with something like cranberries then there is no doubt.This heavenly combo is what attracted me to this in the first place.I saw these cookies on HC's My kitchen treasures blog and i knew it right away i have to make it.They were absolutely delicious.A little crunchy but i didnt mind that at all as long as i get a chocolate and cranberry in every bite.

The only small change i made is i added equal quantities of white and dark chocolate chips.Thank you HC for this wonderful recipe!!!

PALAK RICE

Recently i have been trying to recreate the dishes that i ate during my college days.Palak rice is one among many such dishes.It brings back the nostalgic memories of my good old college days.I prepared the rice in coconut milk instead of plain water and then mixed in the paste made of spinach,coriander leaves and green chillies.It was truly delicious.It tasted close to the one i ate in manipal.It tastes great on its own but one prefers a side dish then a spicy fish curry or lijjat pappad is the best combo.

INGREDIENTS

Basmati rice - 1 cup

Chopped ginger - 2 tsp

Chopped garlic - 2 tsp

Cinnamon stick - 1/2 of a small stick

Canned coconut milk - 1 cup

water - 2 cups

Ghee - 2 tsp

oil - 2 tsp

shredded coconut - 1 tbsp, to garnish

salt to taste

For Grinding:-

Spinach - A whole bunch

Cilantro - A small bunch

green chillies - 4 nos

METHOD

Wash , clean and soak the rice for about 15-20 mins.Grind the required ingredients and keep aside.Mix the canned coconut with 2 cups of water and keep aside.

Heat a large deep pan on medium.Add ghee and oil.When it gets slightly hot add ginger,garlic and cinnamon stick.Saute for a few seconds and then add the rice.Saute that for about 2-3 mins and then add the coconut milk mixed in water.Add salt.Leave it uncovered.Let it come to a boil and cook until 3/4 th of the water evaporates.Ones it comes to a boil keep stirring it frequently.After most of the water evaporates slowly stir in the spinach,cilantro and green chilli paste little by little.Remove from flame and garnish it with shredded coconut.Serve it warm with lijjat pappad or spicy fish curry or like me eat it just like that.

EGGPLANT PICKLE

Pickles are a must for me while having meals.Eggplant pickle was something i had heard of before but never tried.I had a couple of chinese eggplants in stockand so i wanted to give it a try and WOW!!it was simply delicious.Even my husband who is not fond of pickles loved it.The base of my pickle is made of garlic and pearl onion paste.It also adds a lot of flavour to the pickle .For heat and the red color i used a lot of kashmiri red chilli pdr.This gives the right heat without making it too spicy.I baked the eggplant pieces before adding them into mixture.The end result is too good.Other than with rice , it tastes great with chapathis too.

INGREDIENTS

Chinese eggplant - 2 nos, diced small

Pearl onions - 10-12 nos, peeled

Chopped garlic - 2 tsp

turmeric pdr - 1 /2 tsp

Kashmiri red chilli pdr - 2-3 tbsp(If you dont have kashmiri red chilli pdr then reduce the amount of red chilli pdr)

Asafoetida - a pinch

mustard seeds - 1 tsp

curry leaves - of 1 sprig

Tamarind paste - 2 tsp

Vinegar - 1 1/2 tsp

lemon juice - 1 tsp(optional)

salt to taste

METHOD

Preheat oven to 375 deg F.Arrange the diced eggplant pieces on a baking dish.Sprinkle with some salt and let it bake for about 15-20 mins or until they become soft and tender.

In the meantime grind the pearl onions to a smooth paste and keep aside.

Heat some oil in a wok/kadai.Add mustard seeds.Once they start to crackle add curry leaves and garlic .Saute for a few seconds.Then add turmeric and red chilli pdr.Add the onion paste and some salt.Stir it for a couple of mins.Add a pinch of asafoetida.Now add the baked eggplant pieces .Mix it well until the eggplant pieces are well coated with the mixture.Add the tamarind paste and mix it well.Using the back of a wooden spoon mash the pieces into the mixture.Remove from heat and add the vinegar and lemon juice.Mix it again.Let it cool.Serve it with rice or chapathi.Refrigerate the remaining.

PINEAPPLE RASAM

Rasam is a spicy soup ,very popular in South India. Pineapple rasam is one of the different kinds of rasam prepared in south India.I hadnt even heard of it until my hubby mentioned it to me.He had eaten it in his hostel in madras during his college days.First I was quite hesitant to make it as i didnt know how this new kind of rasam would turn out and i loved the regular spicy rasam .Well i gave it a try and i was quite amazed as to how good it tasted.Pineapple gives the right amount of sweet and sour taste which is not at all dominating .From then on i prepare pineapple rasam more often than the regular spicy one.So friends those who havent tried pineapple rasam yet should definitely give this a try.

INGREDIENTS

Tomato - 1 cup, chopped

Canned pineapple - 1/2 cup, chopped

pineapple juice - 1/2 cup,unsweetened

Toor dal - 1/2 cup, cooked

water - 1 1/2 - 2 cups (depending how thin one wants it)

garlic - 2 cloves,chopped

turmeric - 1/4 tsp

Mustard seeds - 1 tsp

cumin seeds - 1/2 tsp

Red chilli pdr - 1 tsp

Rasam pdr - 1 tbsp

red chillies - 2 nos

curry leaves - of 1 sprig

cilantro - a bunch, chopped

salt to taste

For Rasam pdr:-

Corinader seeds - 2 tbsp

Cumin seeds - 2 tsp

Black peppercorn - 1 tsp

Red chillies - 3-4 nos

METHOD

Dry roast the ingredients for rasam pdr and grind it to a fine pdr.Keep aside

Heat some oil in a wok/kadai.Add mustard seeds.When it starts to crackle add cumin seeds,curry leaves,red chillies and garlic.Saute for a few seconds.Then add turmeric pdr,red chilli pdr ,tomatoes and pineapple pieces.Saute for a couple of mins and then add the rasam pdr and toor dal.Stir well.Now add the pineapple juice and water.Add salt to taste.Simmer and let it come to a boil.Add cilantro leaves.Serve hot with rice.

VEGETABLE PUFFS

Vegetable puffs remind me of my good old school days.After school my friends and me used to hog on these crunchy puffs from the bakery before heading for our tuition classes.I loved it so much especially the egg puffs.Thats for later ,today its vegetable puffs.Its very easy to make this goodie as long as one has these store bought puff pastry sheets in their refrigerator.One can make any kind of filling,cheese and spinach or a sweet filling or a chicken filling.The one i have made is a simple potato and onion filling.I have taken this to so many get together parties and its always a hit.
INGREDIENTS

Puff pastry sheets - 1

For Filling:-

Boiled potatoes - 2 nos

Onion - 1 medium size, sliced

Frozen peas - 1/4 cup

Fresh ginger - 1 1/2 tsp, chopped

Fresh garlic - 2 cloves, chopped

curry leaves - of 1 sprig

turmeric - 1/4 tsp

red chilli pdr - 1 1/2 tsp

cumin seeds - 1 tsp

coriander pdr - 2 tsp

cumin pdr - 1 tsp

amchur pdr - 1/4 tsp

chaat masala pdr - 1 /4 tsp

coriander leaves - a small bunch, chopped

salt to taste

METHOD

Mash the potatoes and keep aside.Heat some oil in a pan.Add cumin seeds, ginger, garlic and curry leaves.Saute for a few seconds and then add the sliced onions.Saute it until they turn soft and translucent.Then add turmeric pdr,red chilli pdr,amchur pdr ,coriander pdr,cumin pdr and chaat masala pdr.Stir well and add the peas.Add salt and stir in for a couple more mins.Now add the mashed potatoes and mix well.In the end stir in the chopped coriander leaves.Keep aside and let it cool.

Follow the box instructions and thaw the puff pastry sheets.Preheat oven to 400 deg F.Sprinkle some flour on both sides of the pastry sheets and roll it out a bit.Cut it into 9 equal squares.take a spoonful of the filling and place it on the center of the square. Close it by lifting the opposite corner over the filling and pressing it tightly.Apply some water to help seal the edges.Bake for about 10-15 mins or until it turns golden brown.Serve it warm with coffee or tea.

NEER DOSA WITH CHICKEN CURRY

Neer dosa with chicken curry is a classic combination.I ate this for the first time during my college days in manipal.I fell in love with it instantly.This is a must try combo for all chicken lovers.

Neer dosa is a thin pancake/dosa made from rice.'Neer' means 'water' in Kannada and Tamil.So one can guess that its made from a watery batter.The batter is made by grinding soaked rice and shredded coconut and adding enough water to make a thin batter.It is a very popular cuisine in udupi district.It can served with chicken curry or chutney and sambar or with sugar/jaggery mixed with coconut.

NEER DOSA

INGREDIENTS

Raw rice - 2 cups

shredded coconut - 1 1/4 cup

water

salt to taste

METHOD

Soak the rice for atleast 3 hrs.Grind the rice and coconut separately to a smooth paste.Add enough water to make a thin batter ,the consistency similar to that of buttermilk.Add salt.Let it rest for half an hr.

Heat a tawa/griddle.Pour a laddleful of batter on it and swirl it in a circular motion to spread it.Cover with a lid and let it cook till the top becomes dry.Serve with warm chicken curry or chutney.

CHICKEN CURRY

INGREDIENT

For marination:-

Chicken breast - 1 large , cut into cubes

turmeric - 1/4 tsp

kashmiri red chilli pdr - 1 tsp

salt and pepper

For gravy:-

onion - 1 medium size,thinly sliced

tomato - 1 medium size,sliced thin

coconut - 1 cup

cumin seeds - 1 tsp

turmeric - 1/4 tsp

kashmiri red chilli pdr - 1 1/2 tsp

curry leaves - 1 sprig

coriander leaves - a bunch,chopped

For Masala:-

Onion - 1 medium size,roughly chopped

tomato - 1/2 a piece,rougly chopped

garlic cloves - 2 nos

ginger - 1 tsp,chopped

cinnamon stick - 1" piece

cloves - 4-5 nos

cardamom pods - 2 , peeled

fennel seeds - 2 tsp

black peppercorn - 10 nos

coriander pdr - 1 tbsp

cumin pdr - 1 1/2 tsp

kashmiri red chilli pdr - 2 tsp

lemon juice - 2 tsp

salt

METHOD

In a bowl mix the ingredients for the marinade and add chicken into it.Marinate it for about 2 hrs. Grind all the ingredients for the masala and keep aside.Also grind the shredded coconut adding some water and keep aside.

Heat some oil in a pan and add the grinded masala in it.Fry it slowly on a medium heat until the mixture turns dark brown and the raw taste of onion completely disappears.Remove and keep aside.This is the most important part in the dish so be careful not to burn it.

Heat some oil in the same pan.Add cumin seeds and curry leaves. Saute it for a few seconds and then add the sliced onions. Saute until they become soft and translucent.Add turmeric pdr and the chicken pieces.Stir for a couple of mins.Then add the grinded masala and stir until they are well mixed.Add the grinded coconut and water(if needed) to bring it to the consistency you like.Add salt.Lower the heat and let it simmer for 5-8 mins or until the chicken is fully cooked.Garnish with coriander leaves.

FISH MOLEE

Fish molee is one of the most popular seafood dish in Kerala.Its a mild tasting,non-spicy dish prepared with coconut milk.Its very easy to prepare, the extraction of coconut milk being the only hard job here.It is at its best only when a fresh fish is used,preferably a firm fleshed fish like king fish,pomfret or even cod.I used king fish.In US you can find it in any Asian grocery stores. There is not many spices used in this dish,coconut milk is the main ingredient so a bad fish can totally ruin the taste.Fish molee is usually served along with rice or Aappam.

INGREDIENTS

For Marination:-

King fish or any firm fleshed fish - 1 lbs

red chilli pdr - 1 tsp

turmeric - 1 tsp

lemon juice - 1 tbsp

salt to taste

For Gravy:-

onion - 1 medium size, sliced

tomato - 2 medium size,diced

ginger - 1 tbsp

coconut milk, 1st extract - 11/2 cup

coconut milk, 2nd extract - 2 cups

curry leaves - of 1 sprig

turmeric - 1 tsp

green chillies - 4 nos, slit

lemon juice - 1 tbsp

salt to taste

METHOD

Wash and clean the fish.Pat it dry.Marinate it in a mixture of lemon juice,turmeric,red chilli pdr and salt for about 1 or 2 hrs in the refrigerator.

Heat some oil in a pan.Add the curryleabes.green chilies and ginger.Saute for a minute and then add the onions.Add salt.Stir it until the onions become soft and translucent.Add turmeric and tomatoes.Stir it for a couple of minutes.Then add the 2nd extract of coconut milk.Add salt and stir well.Let it come to a boil.Now add the marinated fish pieces.Hold onto the sides of the pan and swirl it until the fish is well totally immersed in the gravy.Do not stir using a spatula.That will break the fish.Cover the pan and let it cook for 5 mins or until the fish is cooked.A fresh fish cooks really fast.So do not turn away from the stove.Ones done switch off the flame and add the 1st coconut milk extract and lemon juice and gently swirl it again until its fully blended with the rest.Garnish with coriander leaves and curry leaves.Serve with aappam or rice.

Another popular seafood dish in kerala is Meen pollichathu.Click here for my recipe.

CHICKEN BURGER

Burgers are the most popular fast food in America.You can see that with the increasing fast food restaurants all over the country and the world.To name a few popular ones are McDonald's, burger king, Subway etc.These are the ones we rely on when we are traveling.Beef is the most popular meat here for burgers but my favorite is chicken burger.For healthier reasons I wanted to give it a try making them at home.It was a success,my hubby really loved it and so did I.Its one of the easiest thing to make.Its so moist with so much of flavor.Here is the recipe.

INGREDIENTS

Bun /bread - atleast 1

mayonnaise - just enough to spread on the bun

Onions - cut into thin rings

tomato - cut into thin rings

lettuce

dill pickles(optional)

For making the Patties:-(Use the spices and seasonings more or less to your taste)

Ground chicken - 1 lbs

Onion - 1 medium size,diced small

Green pepper - half a piece, diced small

Garlic - 2 cloves, chopped

Egg white - of 1 egg

Red chilli pdr - 2 tsp

Garlic pdr - 1 tsp

Seasoned breadcrumbs - 1/4 cup(can use plain breadcrumbs)

Dried oregano - a few sprinkles

Italian seasoning - a few sprinkles

Cajun seasoning - a few sprinkles

Cilantro - a small bunch,chopped (can use fresh parsley as well)

salt and pepper to taste

METHOD

Heat some oil in a pan.Add the onions, garlic and green pepper .Saute them well on a medium low heat until they become soft and translucent.Add salt and pepper.Ones they are done mix in the chopped cilantro.Keep aside let it cool.

In a bowl ,add the ground chicken,onion and green pepper mixture and the spices.Drop in the egg white for binding it all together.Add salt and pepper.Now use your hands to slowly mix in all the ingredients .Make medium size patties and keep them aside.

Heat a pan and coat its bottom with oil.Ones the oil is hot place the patties and cook them for 3-4 mins.Flip it over and press it down gently using a spatula and cook that side too for 3-4 mins.Using a meat thermometer check the internal temperature of the patties.For ground chicken it should be 165 deg F.If it hasnt reached that temperature continue cooking the patties flipping it every 2 mins.Keep checking the temperature.Ones they are done keep them aside on a plate.

Now keep all the ingredients nearby to arrange the bun.First lightly toast the insides of the bun/bread and apply mayonnaise on it. On the bottom half of the bun arrange the ingredients in the order of lettuce ,onions,tomatoes,dill pickles and the chicken patty.Cover it with the top half of the bun/bread.Serve it alongside ketchup and french fries.

PONGAL WITH GOTSU

Pongal is one of my favorite rice dish.There are 2 types of pongal - sweet and spicy.I love both types but if given a choice i will lean more towards the spicy one.

Here first the rice is cooked along with moong dal(yellow) and then the seasonings and nuts are added to it.Its one of the most popular breakfast dishes in South India.I came across so many pongal dishes last week, but the one that really popped my eye was Sukanya's Pongal with Gotsu. I have eaten pongal many times but its usually along with chutney or shallot sambar.Gotsu was new to me.

Gotsu is a spicy and tangy dal based dish.Here Its made using eggplant and moong dal.The eggplant is cooked along with onions , tomatoes and some spices in the dal gravy.The combination of gotsu and pongal was simply incredible.The pongal simply melted in the mouth.I can have this day and night.

We loved it.Thank you sukanya for the recipe.

I am sending this to this months MBP - Easy Breezy breakfast event started by Coffee of The Spice Cafe and guest hosted by Simple Indian Food .

CHANA BATURA

Chana Bhatura is one of the most popular breakfast in North India.Its so popular that its sold as a fast food dish by roadside vendors.Bhatura is a fried puffy bread made out of All purpose flour(maida).I add a little bit of semolina and some slices of bread for the crispiness.Its usually served along with chana masala, a spicy and tangy chickpea dish.

BHATURA

INGREDIENTS

All purpose flour-2 cup
rava-1/4 cup(for extra crispness)

Bread - 4-5 slices,crust removed

Baking pdr - 1/4 tsp
curd-1/2 cup

water -just enough to knead to a smooth dough

salt to taste

oil for frying

Channa Masala - Click on the pic below for the recipe

METHOD

Sift the flour,salt and the baking pdr into a bowl.Break the bread and add it in the bowl.Add the curd and knead to a smooth dough adding little water.Cover it with a moist cloth and keep it aside.Allow it to ferment for 5-6 hrs or overnight.Make small size balls out of it and roll it out just like a chapathi.Dont roll out too thin ,it should be slightly thick and even ,otherwise it wont puff up.Heat the oil and fry the flattened dough.Serve it hot with chana masala.

METHI DAL

Methi dal is one of my favorite dishes to have with rice.The flavor of methi leaves is simply incredible .You dont have to add any other flavor to the dish when you are cooking with methi leaves.Toor dal compliments the methi leaves very well in this dish.It reduces the slight bitter taste of the methi leaves.I can have this dish 5 days in a row or even 10 days in a row without getting tired of it.


INGREDIENTS

Methi leaves - a whole bunch, cleaned and chopped

Toor dal - 1 cup,cooked

shredded coconut - 1 cup

Mustard seeds - 1 tsp

turmeric pdr - 1/4 tsp

urad dal - 2 tsp

curry leaves - of 1 sprig

red chillies - 3-4 nos

Garlic - 1 tsp

salt to taste

oil

METHOD

Coarsely grind the coconut and keep aside.Heat some oil in a pan.Add the mustard seeds.When it starts to crackle add urad dal,curry leaves,turmeric pdr and red chillies.Add the chopped garlic and saute for a couple of mins on a medium low flame.Then add the methi leaves and the cooked dal.The methi leaves will cook really fast in about 2 -3 mins.As soon as they become soft add the coconut and some salt.Stir it well and remove from the flame.Serve hot with rice.

CHICKEN 65

Chicken 65 is a spicy, deep fried chicken dish popular in South India.There are different stories behind its name, whatever the story be, its the taste which has made this dish an all time favourite.It can be prepared using chicken on or off the bone.Here the chicken pieces are marinated in a mixture of spices, onions and curry leaves.The flavor of curry leaves is imparted into the chicken and this makes it unique and very tasty.In restaurants,usually the color is added to make it look red.Here i havent used any color. Vegetarians can prepare the same using cauliflower or potatoes.

INGREDIENTS

Chicken breasts - 1 large (bone in or boneless),cut to bite size pieces

oil to deep fry

For Marination:-

Onion - 1/4 cup , diced

Fresh Ginger- 1 tsp

Fresh garlic - 1 tsp

red chilli pdr - 1 1/2 tsp

coriander pdr - 2 tsp

garam masala - 1 tsp

curry leaves - of 1 or 2 sprigs, chopped

curd - 2-3 tbsp

lemon juice - 2 tsp

rice pdr - 3-4 tbsp + more if reqd.(just enough to coat the chicken and a give a crispy crust)

coriander leaves - a small bunch,chopped

green chillies - 3-4 nos,diced

salt to taste

METHOD

In a bowl combine all the ingredients for the marination.Add the chicken to it and mix it well.Let it marinate for atleast 4 hrs, overnight is even better.

Heat oil in a kadai or deep sauce pan.Fry the chicken on medium heat until it turns golden brown.Serve hot with lemon wedges and sliced onions.

APPLE TATIN CAKE

A year comes to an end and begins with another , "I WISH ONE AND ALL A VERY HAPPY AND PROSPEROUS NEW YR".The begining of a year always calls for celebration for the good things that came your way in the previous yr and for some that is waiting to happen this yr.We celebrated with a delicious Apple tatin cake.I got this recipe from Ina garten of barefoot contessa.Her instructions are very easy to understand and i followerd her recipe without making any changes.This is a must try dessert,a great one for celebration!!!

I am sending this to JZ's Santas holiday challenge event.




INGREDIENTS

(source - http://www.foodnetwork.com/)

All purpose flour - 1 cup + 2 tbsp

Unsalted butter - 6 tbsp, room temperature + extra for greasing the dish

Apples - 11/4 piece, peeled and sliced

sugar - 1 + 3/4 cups , divided

Eggs - 2 , room temperature

Sour cream - 1/3 cup

Lemon zest - 1/2 tsp grated

Vanilla extract - 1/2 tsp

Baking pdr - 1/2 tsp

salt - 1/4 tsp

METHOD

Preheat the oven to 350 degrees F.

Generously grease a pie dish(9") and arrange the apples in the dish, cut side down.
Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the apple slices.

Meanwhile, cream the butter and the remaining sugar in the bowl until light and fluffy.Beat in the eggs 1 at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and add it to the butter mixture. Mix only until combined.
Pour the cake batter evenly over the apple slices and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature.

KAPPA/YUCCA FRITTER

Yucca/kappa is a very popular root vegetable in South America.In India its largely consumed in the southern part of India ,mainly kerala.Kanji kappa is one popular dish there.Yucca/kappa is high in starch and calcium.The best and simplest way to eat this root vegetable is by simply cooking it in salt water till tender and serving along with shallot tamarind chutney.Thats how my hubby and i like it.Ones in a while we do want something else prepared from it.Last week after we bought a big fat one,i kept thinking what other than the usual can i prepare from it? Thats when the idea of making fritters of it struck me.The result was simply delicious.I simply boiled and cooked it in salt water,cut it into 2" high strips,dipped in besan batter and deep fried.This one is a must try.Here is the recipe.

INGREDIENTS

Yucca root - 1 whole,peeled,cleaned and cut into large chunks

water

salt

Oil for deep frying

For Batter:-

Besan flour - 1 cup

chilli pdr - 1 tsp

asafoetida - a pinch

water - enough to make a batter(consistency-not too thin nor too thick)

salt to taste

METHOD

In a vessel,add the yucca chunks,pour enough water to cover it and add salt.Cook it until its

tender but firm.Remove from water,pat dry and cut it into 2" length strips.Keep aside.

In a bowl mix all the ingredients needed for the batter.Keep aside.

Heat oil.Drop the strips one by one into the batter,coat it well and carefully drop it in the hot oil.Fry it till golden brown.Remove and place it on paper towel to remove excess oil.Serve hot.

HYDERABADI CHICKEN BIRIYANI

Chicken biriyani is something we like to indulge in many a times,usually on weekends.I usually prepare kerala style biriyani but this time i tried my hands on hyderabadi chicken biriyani.Both are layered biriyani ie alternate layers of rice and masala.The marination ingredients are different for both.Hyderabadi slightly spicier than the other.

The rice and the chicken is cooked separately and then arranged in alternate layers in an oven proof dish and cooked on a very low temp for about 20-30 mins for all the flavors to blend in.

For the successful completion of Recipe marathon 2,DK has awarded each of us with a trophy with a personal touch.Here is mine!!!Thanks a ton DK!!!

INGREDIENTS

For cooking rice:-

Basmati rice - 2 cups

cardamam - 2 whole

cinnamon - 1 stick

black peppercorn - 5-6 nos

bayleaf - 2 nos

water

salt to taste

For marination:-

Chicken breasts(boneless or bone in) - 2 nos,cut to medium size pieces

Fried onions - 1 cup

yogurt - 1/2 cup

cumin seeds - 2 tsp

cinnamon stick - 1

black peppercorn - 5-6

cloves - 4-5

cardamam - 3 nos

ginger - 1" piece

garlic - 2 cloves

red chilli - 4-5 nos

cilantro - a bunch

oil - 3 tbsp

salt to taste

For masala:-

Onions - 2 medium size,sliced

Ghee and oil - a tsp each

cardamam - 2 nos, whole

cloves - 3 nos

cinnamon - half a piece

marinated chicken

salt

METHOD

Grind the ingredients required for marination smoothly and transfer it to a bowl.Add the chicken pieces and marinate for atleast 4 hrs,overnight is even better.

Wash and soak the rice for about 1/2 an hr.In a deep bottom vessel bring some water to boil.Add the spices mentioned above to flavor the rice and some salt.Add rice and cook it until just done.Do not over cook the rice ,then it will get mashed up.Strain the water and keep rice aside.You will see that the rice is very fluffy and thats exactly what you should be looking for.

While the rice is cooking prepare the chicken masala.Heat some ghee and oil in a wide pan.Add cardamam,cloves and cinnamon.Stir for a fews seconds.Then add the sliced onions.Cook it till its soft.Now add the marinated chicken and cook it until its fully done.Cook it on a medium low flame.Check salt.Garnish with coriander leaves.If you have some mint leaves add that too, adds great flavor.

Preheat oven to 300 deg F.Reserve some gravy to put on top of rice in the end,use the rest for making the layers.In an oven proof dish make alternate layers of rice and masala starting and ending with rice.Pour the reserved gravy on top.Garnish with some fried onions.Cover the top with aluminium foil.Place it in the oven and cook for about 20-30 mins.If you dont have an oven you can also make the same layers in a deep vessel and cook on stove top on low heat for the same time.Serve hot with some raita.

I had done a small voting poll on what i should post more on.I thank each and everyone who participated in the poll.As you can see appetizers has clearly won.My next few posts will be exclusively on appetizers.

PALADA PRADHAMAN

Palada pradhaman is one of the traditional payasam of kerala.Its mainly prepared during the festival of onam.Pradhaman is a sweet dish in the form of a thick liquid similar to payasam, but with more variety in terms of ingredients and more elaborately made. It is made with white sugar or jaggery to which milk or coconut milk is added.(Source - wikipedia)

There are various types of pradhamans like jackfruit pradhaman,parippu pradhaman(made with lentils) etc.Here I have prepared Palada pradhaman which is made of flakes of cooked rice, milk, and sugar.

Today being the last day of Recipe Marathon 2 ,i am finishing it with this sweet post.I am very happy that my marathon race was a complete success.Now i can say YAHOOOOOOOOOOOOOOOOOOO!!!:).It was really great running with 24 others.Girls we did it!!!INGREDIENTS

Rice ada - 1/4 cup

milk - 3 cups

sugar - 1/4 cup + 2 tbsp

cardamam - 3 nos,powdered

Cashews or sliced badam - 2-3 tbsp, toasted

water

METHOD

Cook rice ada in water until they are tender.Drain and keep aside.In a deep vessel mix the cooked ada with 2 cups of milk and bring it to a boil.Keep stirring till the milk is reduced to half.Then add the sugar and stir it till the sugar is dissolved.Now add the remaining milk and bring it to a boil ones more.Simmer until the liquid becomes thick.Garnish with cardamam pdr and nuts.Serve hot.

Do check out how my buddies have finished their marathon!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

CHICKEN PARMASAN

Chicken parmasan and eggplant parmasan are my 2 favorite Italian dishes.When my hubby and me go to any italian restaurant one of us is sure to order either of the 2 items.

Here the chicken is coated with italian seasonings,parmasan cheese and bread crumbs,quickly shallow fried to get a nice crust on the outside and then baked in oventopped with fresh mozarella and pasta sauce to melt the cheese and cook completely.Its usually served alongside any pasta or in between bread as sandwich.Vegetarians can use eggplant/brinjal for eggplant parmasan and follow the same technique.

This is my post on day 29 of RM2.

INGREDIENTS

Boneless chicken breasts - 1 large (good enough for 2)

Fresh mozarella - 3-4 slices(shredded mozarella works well too)

All purpose flour - 1 cup

garlic pdr - to taste

red chilli pdr - 1 tsp

butter milk - 1 cup

parmasan cheese - 1/2 cup

Bread crumbs - 1/2 cup(can also use seasoned bread crumbs,then you can avoid adding the italian seasonings)

Italian seasonings - 1 tsp

salt and pepper

olive oil

Pasta - 1 1/2 cup,any kind(i used rotelle)

pasta sauce - 3 cups,i used store bought(can use any kind)

water

salt

METHOD

Pound the chicken to 1/2" thickness using a mallet or use the bottom of a heavy skillet/pan and keep aside.Mix flour,garlic pdr salt and chilli pdr in a plate and keep aside.Pour buttermilk in another bowl and keep aside.On a 3rd plate mix cheese,bread crumbs and italian seasonings and keep aside.Add generous amount of garlic pdr and italian seasoning in order to get good flavor.Keep these 3 plates closely.First dip the chicken in the flour mixture,nicely coat both sides of the chicken and then dip it into the butter milk and finally into the cheese breadcrumbs mixture.Coat both sides very well.Do similarly with the other piece and keep aside.

In a wide pan pour enough oil to cover the surface.Ones its hot put the chicken pieces and fry it till its golden brown on both sides.Do not cook the chicken fully at this point.We will complete the cooking in the oven later on.Right now we are just aiming to get a nice crust on the outside.Ones done place them on a paper towel to drain off excess oil.

Preheat oven to 450 deg F.Take an oven proof pan,pour some sauce on the bottom.Now place the chicken on it and top it with mozarella cheese.Bake it for about 6-8 mins.Serve it hot on top of pasta.

Cook the pasta according to the box instructions and mix it with the pasta sauce.Serve it hot with chicken parmasan.

Do check what my fellow marathoners have cooked up today...just 1 more day to go!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

FALAFEL

Falafel is one of the most popular vegetarian snack in the middle east.These are patties made from chickpeas and spices and then deep fried.Its one of the best things to serve as an appetizer to a vegetarian or a non- vegetarian.It tastes great as it is along with any hot sauce but usually served in pita pockets or wrapped in a flat pita bread with hummus as base.

Canned chickpeas works good for this.If you dont have canned food in your area then you can soak the chickpeas overnight,pressure cook and then use them.

This is my post on day28 of RM2.

INGREDIENTS

Chickpeas - 1 can

garlic - 2 cloves

onion - 1 medium size ,diced large

cilantro/coriander leaves - a whole bunch

cumin pdr - 1 1/2 tsp

red chilli pdr - 1 tsp

coriander pdr - 1 1/2 tsp

lemon juice - 2 tsp

all purpose flour - 1/4 cup

bread crumbs - 1/4 cup + 2 tbsp

salt and pepper

oil for deep frying

METHOD

Heat some oil in a pan and fry the garlic and onions till their raw flavor disappears.Then add all the ingredients including the fried garlic and onions in a blender and blend them till they all come together.Do not add any water, that will make it very thin and will be very difficult to form tight patties.Also if water is present then the patties will absorb a lot of oil.Form lemon size balls from the mixture and gently flatten them.

Heat oil in a deep vessel.When its hot drop the patties very slowly one by one.Fry them till they turn golden brown.Do not overcrowd the pan that will make them very oily as well.PLace them on a paper towel to remove excess oil.Serve hot with hummus or any hot sauce or serve it wrapped in pita bread.

Do check out what my marathon buddies have posted today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

GRILLED CHICKEN

Grilling is one of our favorites things to do during summertime.Hubby loves to bbq and he doesnt let me come near it.He says its a man's domain , I dont agree to that one bit but i really do enjoy seeing him grill :).

Grilling is very healthy and gives a nice smoky flavor to the meat.In order to get good grill marks on the meat preheat the grill for sometime.You should hear a nice sizzling sound when u drop the meat on it. Then cook it on medium high heat for few mins turning the meat just ones.
One can even grill vegetables like eggplant,bell peppers,paneer,zucchini etc.

We use the gas grill.Its much easier to use and maintain.I also love charcoal grill but requires a lot more work and clean up.

This is my post on day 27 of RM 2.

INGREDIENTS

Boneless chicken breasts - 2 large,cut to medium size pieces

For Marination:-

Gin-gar paste - 2 tsp
turmeric - 1/2 tsp
red chilli pdr - 1 1/2 tsp
coriander pdr - 1 1/2 tbsp
cumin pdr - 1 tsp
garam masala - 1 tsp
lemon juice - 2 tsp
amchur pdr - 1/2 tsp
curd - 1/2 cup
salt and pepper


METHOD

In a bowl mix all the ingredients needed for marination.Add the chicken pieces in it and mix it well.Let it marinate for 4-5 hrs at least.

Preheat the grill on medium high heat.To check if its ready sprinkle some water on it and if it sizzles then its ready.Place the chicken pieces one by one without overlapping each other.Leave it undisturbed.Close the lid and let it cook for about 5-6 mins.Turn it and let it cook the other side for 3-4 mins.Then reduce the heat to medium low and let it cook for another 2-3 mins or until done.To check if the meat is done pierce with a fork,if it pierces easily then its done.The last thing you want to do is overcook cause that simply makes it tough and dry.Serve immediately alongside sliced onions and lemon wedges.


Do check what my friends have cooked up today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

WHITE LEMON PICKLE

I love spicy food and so its no surprising that i love pickles too.My hubby on the other hand is very sensitive to spice and so stays as far as possible from pickles or anything thats spicy except from this one particular pickle.

White lemon pickle was introduced to us by my mom.It so simple and very easy to make.No spices added and almost no cooking required,only work is cutting and marinating.Even though lemon is the main ingredient, ginger and garlic gives it the flavor and green chillies gives it the small kick which is not at all overpowering.I love the garlic and chillies in it the best and so i add a lot of it.Garlic,ginger and green chillies just need a little bit of sauteeing to remove its raw flavor and thats the only little cooking thats needed here.Ones all are mixed together ,it needs atleast a week or so for all the flavors to blend in and spread evenly.But i bet no one can wait that long because the aroma is simply irresistable.Ones everything is done you can even eat the chillies since its no longer spicy.

This is my post on day26 of RM 2.

INGREDIENTS ( There is no particular measurement needed for this recipe.One can add less or more of the following ingredients)

Lemon - 4-5 nos

Garlic

ginger

green chillies

salt to taste

water

oil

METHOD

Cut the lemon to bit size pieces ,apply salt and let it marinate overnight.Peel the garlic cloves and slice it round and thin.Similarly slice the ginger too.Cut the green chillies into 1/2 " pieces.In a bowl mix ginger,garlic and chillies.Add salt and keep aside for about 2-3 hrs.

In a pan heat some oil.Add the ginger, garlic and green chillies.Sautee it till its looses it raw flavor.Do not make it brown.Sautee it on a medium lot heat.Ones done mix it with the chopped lemon pieces.The pickle is done at this moment but its dry.So if you want some liquid in it boil 1/2 cup water with salt and add it tot his mixture.Let it cool before bottling it.Tastes great with curd rice.

Do check what my fellow marathoners have cooked up today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

SAMOSA CHAAT

Samosas are a very popular snack in India and even more popular are samosa chaat.I remember having it from the roadside stalls or carts in manipal during my college days.We went there whenever my friends and i wanted to have some.They are so delicious and very fulfilling with layers of masala gravy,yogurt ,onions, tomatoes,tamarind sauce,green chutney and sev.Its very easy to make at home ones you have the samosas.I use store bought ones to prepare the chaat.

This is my post on day 25 of RM 2.

INGREDIENTS

Samosas - Atleast 1

white chana/garbanzo beans - 1 can

turmeric pdr - 1/2 tsp

red chilli pdr - 1 tsp

cumin seeds - 1 tsp

asafoetida - a pinch

sugar - a pinch

cilantro - a bunch,chopped

yogurt/sour cream - 1/2 cup

onions - 1/2 cup,chopped

tomato - 1/2 cup , diced

chaat masala - few sprinkles

cumin pdr - few sprinkles,roasted

tamarind sauce 3-4 tbsp

green chutney - 2-3 tbsp(optional)

Thin sev - 1 cup

salt

METHOD

First prepare the masala gravy.heat some oil in a pan.Add cumin seeds,turmeric pdr,asafoetida and red chilli pdr.Now pour the canned garbanzo beans and some water.Add salt and a pinch of sugar.Let it simmer for soe time.Using a masher coarsely mash the beans.Garnish with cilantro.Keep aside.Whisk the yogurt smoothly and keep aside.

Heat a griddle/tawa.Place the samosa on it and gently flatten it.Let it crisp on one side and then turn it to crisp the other side too.Now keep rest of the ingredients nearby before assembling the chaat.

Break the samosa to 3-4 pieces and place it on a plate.Generously pour some of the masala gravy on top.Now add a layer of yogurt.On top of this sprinkle chaat masala ,roasted cumin pdr and red chilli pdr.Put some of the onions and tomatoes on top.Now pour some of the green chutney and tamarind sauce and then generously sprinkle the top with sev.Serve immediately.

Do check what my fellow marathoners have cooked up today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

BAIGAN KA BHARTHA

Eggplant is one of the most versatile vegetables.It can be used in making sauces and dips.It can also be stuffed with masala or spices and meats and then baked.They taste absolutely delicious when grilled.Its used in a variety of Indian curries.Baigan ka bhartha is one of them.

Baigan Ka Bhartha is an Indian dish made by mixing the roasted and mashed eggplant with onions,tomatoes and other spices.They go very well with roti or rice and dal.

This is my post on day 24 of RM2.

INGREDIENTS

Eggplant - 1 whole

onions - 1 medium size,finely chopped

tomato - 2 medium size ,finely chopped

ginger-garlic paste - 1 tsp

turmeric - 1/2 tsp

red chilli pdr - 1 tsp

green chillies - 2-3 , slit

garam masala - 1 tsp

coriander pdr - 1 tsp

curry leaves - of 1 sprig

coriander leaves - a bunch ,chopped

lemon juice - 1-2 tsp(optional)

salt to taste

oil

METHOD

Preheat oven to 400 deg F.Apply oil all over on the outside of the eggplant.Line a baking sheet with aluminium foil and place the eggplant on it.Bake it for about 40-50 mins or until the skin is fully burnt/blackened.Turn the eggplant ones half way through the cooking time.If you dont have an oven you can also roast it on open fire turning it frequently to roast it evenly on all sides.Ones roasted ,keep it tightly closed in the foil sealing all the edges for about 15-20 mins.This will help to peel off the skin easily.Ones the skin is removed ,transfer the eggplant into a bowl and mash it roughly.

In a pan heat some oil.Add gin-gar paste,curry leaves and green chillies.Stir for a few secs and then add the chopped onions.Cook it till they turn soft.Then add the turmeric pdr and red chilli pdr . Mix in the diced tomatoes,coriander pdr and garam masala.Ones they become soft mash them using the back of a wooden spoon.Add salt.Now add the mashed eggplant and mix it nicely.Check salt.Cover and let it simmer for 5-10 mins.Garnish with coriander leaves and lemon juice.Serve hot with rice or roti.

Do check what my friends have cooked up today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

CREAMY AVOCADO DIP

Avocados are pear shaped fruits with a thick outer green -brown skin and an egg-shaped seed inside.Its not sweet but contains a large amount of fat.In order to select a ripe avocado ,apply a gentle pressure holding it in between your palm .If it yields to the pressure applied then u have the right one. The flesh turns brown as soon as its exposed to air,so squeeze lime/lemon juice on it to prevent this. Due to its smooth and creamy texture its used largely in mexican cuisines for dips.

Here i have prepared a simple and creamy avocado dip blending it with sour cream,cilantro and red chilli pdr .It is perfect for dipping chips or chicken wings .

INGREDIENTS

Avocado - 1 whole

Sour cream - 3 tbsp

garlic pdr - a few sprinkles

red chilli pdr - 1/2 tsp

lemon juice - 1-2 tsp

cilantro - a bunch

salt

METHOD

Cut the avocado in half,lengthwise,remove the pit and scoop out the flesh using a spoon.Put everything in the blender and blend it to a smooth paste adding little water.Serve immediately with chips or chicken wings.

Take a peep into my friends kitchen today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

STEAMED PEANUT SHELLS

There are exactly 2 things i like about the winter in US.One is watching a snow fall from our patio door and the other is the weekly football matches.We simply love to watch the football matches with a bowl full of steamed peanut shells to munch on.They are so soft ,delicious and healthy as well.I feel a lot more happier and guiltless eating a steamed peanut shell than if we were to eat potato chips or popcorn.

INGREDIENTS

Shelled peanuts - 5-6 cups,raw

salt

water


METHOD

Put the peanuts in a vessel that will fit in a pressure cooker or u can directly put in the pressure cooker vessel itself.Add water ,just enough to cover the peanuts.Add generous amount of salt,give a stir and let it cook on medium heat for 3 whistles.Remove from heat and let it rest till the pressure completely goes.Drain off the water and serve immediately.

NOTE:-One can also make peanut upkari using the steamed peanuts by adding a tadka of mustard seeds,cumin seeds,curryleaves and red chillies.Remove the peanuts from the shell and add it into the tadka pan.Stir and chk salt.Serve it with rice and dal.

Check what my marathon buddies have cooked up in their kitchen today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

DAL PARATHA

I had some leftover dal that i had cooked for making dal makhani.Well I cant prepare Dal makhani 2 nights in a row ,not even twice a week.So then what do i do with it?Thats when i realised i had not prepared a stuffed dal paratha ever.I didnt think twice and went on to make the filling.A used a regular chapathi dough with some cumin added to make the parathas.The result was delicious as well as fulfilling.Filled with loads of fibre and proteins,a single stuffed paratha was good enough to fill up my tummy.One can use any kind of dal or beans for the filling.

This is my post on day 21 of RM 2.

INGREDIENTS

Wheat flour - 2 cups

cumin seeds - 2 tsp

oil - 3-4 tbsp

hot water - 3/4 cup

salt

For filling :-

Matpe beans - 1/2 cup

kidney beans - 1/4 cup

Grated ginger - 1 tsp

cumin seeds - 1 tsp

turmeric - 1/2 tsp

red chilli pdr - 1 tsp

coriander pdr - 2 tsp

garam masala - 1 tsp

lemon juice - 1-2 tsp

curry leaves - of 1 sprig

coriander leaves - a bunch,chopped

salt

METHOD

Soak kidney beans and matpe beans overnight and then pressure cook it with some grated ginger and salt.

Mix flour,salt,cumin seeds and oil in a bowl.Mix it till the flour has a wet consistency.Add hot water slowly and mix thoroughly to form a soft,smooth dough.Keep aside.

In a pan heat some oil.Add the cumin seeds and curry leaves.Stir for a few secs ,lower the flame and then add the turmeric pdr,chilli pdr,coriander pdr and garam masala.Now add the cooked beans.Check salt(Some salt was already added while pressure cooking the beans).Cook it uncovered until it becomes dry,all liquid evaporated completely.Mix in the lemon juice and coriander leaves in the end.Leave aside and let it cool before making the parathas.

Make small lemon size balls of the dough and flatten it a bit.Drop a spoonful of the filling in the center of the dough.Gather the edges and seal it tightly.Coat it with flour and flatten it carefully.keep the dough 1/4" thick.Do the same for rest of the balls.

Heat a griidle or tawa on medium.Spread some butter/ghee on it if you wish, I didnt add any. Drop the flattened dough and cook them for about 3-4 mins per side or till they turn brown on both sides evenly.Serve hot with green chutney or curd.

Do check out what my friends have been upto today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

ROASTED CUMIN POTATOES

Roasted potatoes with cumin is a perfect side dish to have along with almost anything. You can have it instead of french fries with sandwiches and burgers and is lot more flavorful and healthier since there is no deep frying involved.One can also have it as an appetiser.It can be made in a jiffy with all the ingredients readily available in your pantry.The potatoes are simply boiled and then roasted on medium heat with cumin and some spices.

This is my post on day 20 of RM2.

INGREDIENTS

Potatoes - 4 medium size

cumin seeds - 2-3 tsp

turmeric - 1/2 tsp

red chilli pdr - 1 tsp

amchur/mango pdr - 1/2 tsp

salt to taste

oil

METHOD

Boil and cook the potatoes until they are just done.Be careful not to overcook the potatoes. They will turn mushy and wont keep its shape while roasting.Peel off the skin and cut it into large cubes.Keep aside.

In a wide flat bottom pan add some oil just enough to cover the bottom surface.When its hot add the cumin seeds,turmeric and red chilli pdr.Immediately add the potatoes pieces and toss it so that its evenly coated with the spices and cumin.Stirring it with spatula will squish them.So tossing is the best option .Add salt.Spread out the potatoes evenly in the pan and let it roast on medium heat until they turn golden brown.Dont disturb the potatoes for some time,that will help them to get a nice brown crust.In order to get the best result use a nonstick pan.Roast all the sides of the potatoes.Serve hot with burgers or rice.

Now its time to check my fellow marathoners blogs.Cant wait to see what they have posted today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

PANEER CORN PULAO

Paneer is one of my favorite ingredients to cook with.Every 2 weeks i prepare paneer with the leftover milk we have.I try to prepare different dishes with it everytime i make a fresh batch.Most of the time i end up cooking varieties of sidedishes with it but this time i made a rice dish by combining it with corn.Its a very simple pulao with not much spices, the flavor of corn and paneer makes it exceptional.I cooked the rice and the corn and spices mixture separately and then mixed it together.Finally topped it with fried paneer.The result is something out of the world.

I am sending this dish to Valli's Rice Mela .This is my post on day 19 of RM 2.

INGREDIENTS

Basmati rice - 1 cup

Paneer - 2 cup , diced small

corn kernels - 1 can

cinnamon - 1 stick

cardamam - 2 whole

gin-gar paste - 2 tsp

green chillies - 3 nos, slit

coriander leaves - a bunch, chopped

water

salt

oil

METHOD

Clean and soak the rice for 20-30 mins.In a vessel boil some water.When it starts to boil add the rice into it.Do not cover the lid.Stir the rice ones in between.Keep checking the rice since it will cook fast ones its soaked in water before.When the rice is just cooked drain the water completely.You will see that the rice is very fluffy.Keep aside.

In a wide flat bottom vessel heat some oil.Add cinnamon and cardamam.Stir for a few seconds and then add gin-gar paste.Stir for a few more secs and then add the corn kernels( drain the water from the can).Add salt and stir for some time about 5-6 mins or until any liquid in the pan evaporates.Add the coriander leaves and rice.Slowly mix in all the ingredients.Be careful not to break the rice ,it will loose its fluffiness.

In a pan heat some oil.Drop the paneer cubes and fry it until it turns brown on 2 sides.Reserving half of it aside, add the rest into the rice and slowly mix it in.Put the remaing on top of the rice to garnish.Serve hot with raita.I had it with some deliciously roasted cumin potatoes(recipe tomo).

Dont forget to chk my fellow marathoners blog.I cant wait to see what these gals have posted today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

CHICKEN VINDALOO

Vindaloo is a sweet and sour dish introduced by the Portugese in Goa.Its traditionally made with pork but derived variations with it using chicken or potato as main ingredients.Its a dry sauce based dish with a lot of spices and vinegar.It tastes better as it ages.A great combo with rice or roti.

This is my post on day18 of RM 2.

INGREDIENTS

Boneless chicken breasts - 1 large ,cut into bite size pieces

onion - 1 medium size,chopped really fine(if u can also use 1 finely chopped tomato )

Tomato paste - 3 tbsp

water - 1/2 cup

curry leaves - of 1 sprig

coriander leaves - a bunch,chopped

salt

For Marination:-

Tomato paste - 2 tbsp

Fried onions - 1/2 cup

cardamam - 3-4 nos

cinnamon - 1 whole stick

cloves - 5-6 nos

black peppercorn - 5-6 nos

turmeric pdr - 1/2 tsp

red chillies - 3-4

Kashmiri chilli pdr - 1 tbsp

coriander pdr - 2 tsp

ginger - 1 1/2 tsp, chopped

garlic - 3 cloves, chopped

white vinegar - 1/4 cup

salt

METHOD

In a blender/mixer mix the ingredients for the marination and blend it to a smooth paste.Marinate the chicke pieces with this paste for about 2-3 hrs.

In a wide pan heat some oil.Add the curry leaves and onions and cook it till golden brown.Add the tomato paste and stir it for 3-4 mins.Add the marinated chicken and cook it until its cooked halfway through.Now add the water and salt.Let it simmer for about another 5 mins .Garnish with coriander leaves.Serve hot with rice or roti.

Peep into these kitchens too..some yummy dishes are waiting for ya!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

CHICKEN STIR FRY

Since i am a chicken lover i crave for it at times.Chicken stir fry is what i make when i want something quick made of it.Its simple and easy.I marinate the chicken for about 1 hr with some dry spices.Cooking time takes about 5-8 mins on medium high heat since i use boneless chicken breasts and they cook up in no time.

This is my post on day 17 of RM 2.

INGREDIENTS

Boneless chicken breasts - 2 whole,cut to bite size pieces
Onions - 1 medium size,sliced
curry leaves - of 1 sprig
ginger - 1 tsp
garlic - 2 tsp
lemon juice - 1-2 tsp
coriander leaves - a bunch,chopped

For Marination:-

Turmeric - 1/2 tsp
Kashmiri chilli pdr - 1 1/2 tsp
red chilli pdr - 1 tsp
coriander pdr - 2 tsp
cumin pdr - 1 tsp
garam masala - 1/2 tsp
salt
oil


METHOD

Mix all the dry spices required for marination in a bowl.Drop the chicken pieces and coat them with the spice mix.drizzle with some oil and refrigerate it for about an hr.

In a wide flat bottom pan,heat some oil on medium high heat.Add the gin-gar and curry leaves.Stir for a few seconds and then add the sliced onions.Stir it till they turn golden brown.Now spread out the marinated chicken pieces in the pan and stir it for about 5-8 mins or until they are fully cooked.Do not cover the pan.A nice brown crust will be formed on the outside of the chicken pieces.Garnish with coriander leaves.Serve hot with rotis or rice.

HAve you checked what these gaks are doing in their kitchen today!!!dont forget...we are already half way through and still running strong :).

1) DK 2) Siri 3) Srivalli 4) PJ 5) Curry Leaf 6) Medha 7) Priya 8) Bhawna 9) Raaji 10) Ruchii 11)Anu 12) Kamala 13) Roopa14) Divya Kudua 15) Rekha 16) Divya M 17) Lakshmi 18) Raaga 19)Lakshmi Venkatesh 20) Sripriya 21) Viji 22) Pavani 23) Kamalika 24) Karuna 25) Roochi

TOMATO - ONION FRY

Tomato onion fry is a very simple dish that tastes great.It takes up a little extra time to prepare because the onions have to be caramelised slowly without burning it.The process is long but totally worth in the end.The sweet caramel taste of the onions and the tartness of the tomatoes simply creates a mouth watering dish.I also add a lot of curry leaves than required which gives a lovely aroma to the dish. One can make it luxurious by adding boiled eggs or fried potatoes or paneer.But i like to keep this one simple.They go very well with chapathis or bread.

This is my post on day 16 of RM 2.

INGREDIENTS

Onions - 2 medium size,sliced thin

capsicum - 1 medium sice , sliced thin

tomato - 1 medium size,cut lengthwise

ginger - 1 tsp,chopped fine

garlic - 2 cloves,chopped fine

green chillies - 2-3 nos,slit

curry leaves - of 1 sprig

turmeric pdr - 1/4 tsp

red chilli pdr - 1 tsp

coriander leaves - a bunch,finely chopped

salt to taste

oil


METHOD

Heat some oil in a wide pan.Add ginger garlic,curry leaves and green chillies.Stir for a few seconds and then spread out the onions in the pan.Start to cook them on medium high and then turn down the heat to medium and it till they turn golden brown.Do not cover the pan.Add the green peppers and salt.Let them cook until the peppers become soft.Add turmeric pdr and red chilli pdr.Stir in the tomatoes and cook it on medium high heat.Check salt.Garnish with coriander leaves.Serve hot with rotis or breads.

Chk out the dishes that my marathon buddies posted today!!

1) DK 2) Siri 3) Srivalli 4) PJ 5) Curry Leaf 6) Medha 7) Priya 8) Bhawna 9) Raaji 10) Ruchii 11)Anu 12) Kamala 13) Roopa14) Divya Kudua 15) Rekha 16) Divya M 17) Lakshmi 18) Raaga 19)Lakshmi Venkatesh 20) Sripriya 21) Viji 22) Pavani 23) Kamalika 24) Karuna 25) Roochi