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 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

BAKED OKRA

Okra is one those few vegetables i like better crisp rather than cooked.Even though i love its taste when its cooked i hate it when it gets slimy and sticky.So i fry or bake it before adding it to a gravy.Here i have simply coated it with some cornmeal and some spices and then baked it at a high temperature.You can also fry it.Best when served hot right from the oven,it looses its crispiness when its cold.It's great with rice and dal.

This is my post on day 15 of RM2.

INGREDIENTS

Okra/bhindi/ladysfinger - 15 nos,cut into 1" pieces

kashmiri chilli pdr - 1 1/2 tsp

Yellow cornmeal - 1/2 cup

salt to taste

METHOD

Preheat oven to 450 deg F.In a bowl mix the cornemal,chilli pdr and salt.Drop the chopped okra into the bowl and coat it evenly.Spread it on a baking sheet.Sprinkle some oil or non stick cooking sparay on top.Bake for 20-25 mins.Serve it hot with rice and dal.

See whats happening in these gals kitchen!!!

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