Liver Masala

Ingredients :


Liver : 1 pound
Onion  : 1 large(paste)

Ginger Garlic Paste : 1 tbsp

Garam masala : 1/2 tsp

Coriander Powder : 1 tsp

Turmeric Powder : pinch

Cumin Seeds : 1 tsp

Green Chillies : 2

Red Chilli Powder : 1 tbsp(adjust to taste)

Corinader leaves : 1/5 bunch

Salt : To taste

Oil : 2tbsp

PROCEDURE  :

1.Wash the liver and keep aside..

2.Heat a pan,add oil,when hot add cumin seeds and let them splatter,now add onion paste, fry till light golden color, add salt, Turmeric Powder, red chillipowder, then add the ginger garlic paste and cook till it leaves it raw smell.

4. Add  coriander powder and liver mix well cook for 10 min in low flame. turn off the heat and add garam masala.

6.Finally add chopped coriander leaves and serve it hot with Rice as a side dish

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Pineapple Milkshake

Ingredients:
Pineapple pieces - 2cups
Soy Milk/ Milk - 1/2cup
Sugar - 1/2cup
IceCream : 1scoop(opt)Vanilla extrat - 1/2 tsp(opt)
Ice cubes

Procedure:
Combine all ingredients in container of an electric blender; blend until smooth. Serve immediately.


NOTE : I used soymilk..


I'm sending dis to sanyukta's event

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Mixed Nuts Pedha

Ingredients :

Pedha/Khoya : 1cup
Sugar : 4tbsp(depends)
Maida : 1tbsp
Food Color : pinch(any color )
Cardamom powder : 1/2 tsp
Pistachios : 1/4 cup crushed
Almonds : 1/6cup crushed

Procedure :

1. Add sugar to khoya and put in microwave for 1min.let it cool
2. Now add Maida, Elachi and knead the dough till soft. Now divide the dough into 2 equal parts.
3. Take one half and add food color and mix well,to it add crushed pistachios(1tsp) and almonds(1tsp) and divide the dough into equal parts and make them into small balls.
4. Take the another half dough(white color dough) divide into equal parts and make them into small  balls . Now take a white ball and press it with ur palms (like small puris), now place orange ball in center , seal by pulling the edges of the puri togetherto  make a ball and make it into a cylinder shape by rolling in  palms. proceed to make all balls. 
5. Finally dip(all around) them in a finley crushed mixed nuts .


i'am sending this to Jagruthi Celebrate sweets ~ pedha  and  Nivedita's Kitchen

And to Event : Celebrating  Independence Day by Akila's Kitchen

And event hosted by ayeesha IFTAR  MOMENTS

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Indo-Chinese Veg Noodles

Ingredients :


Veg Noodles : 1/2 packet
Garlic pods : 2(minced)
Ginger : 1/2inch (minced)
Soy Sauce : 2tbsp
Vinegar : 1tbsp
Chilli Sauce : 1tsp(opt)
Eggs : 2(scrambled)
Carrots : 2( cut into long pieces)
Capsicum : (cut into long pieces)
Mushrooms :  4(cut intp pieces)
Beans : 6(cut into long pieces)
Cabbage : 1/ 5 pieces(i din't used)
Onions : 1small (slices)
Spring Onions : 2(finely chopped)
Salt : To taste
Oil : 3tbsp


Procedure : 


1.Bring 6cups of water to boil, add little salt and oil, Now add noodles and cook for 3mins, strain  and run cold water on noodles and keeep aside.
2. Bring 2cups of water  to boil add salt and chooped carrot and beans. Cook for a min. strain and run cold water on vegetables. keep aside
3. heat oil in a pan add minced ginger and garlic,fry for a min and add boiled vegetables and fry for 2mins , now add mushrooms, capsicum, onions cabbage, scrambled eggs, spring onions, salt and saute for a min , then add Soy sauce, vinegar,chilli sauce , mix well and add cooked noodles, cook for 10 mins in a low flame. turn of the heat.
4. Garnish with chopped coriandar leaves.Serve hot with tomato sauce or any other sauce..

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Second Award

hii friends
I got another beautiful Award " The Versatile Blogger" from my loving blogger friends   SUJA SUGATHAN, AIPI , SADHANA.    thank u all so much... really very happy for sharing this award with me

 To accept this award I have to thank the persons who awarded it, share seven things about myself and pass it to fifteen blogger friend.
 About me
1. Cooking is my passion. always try to learn new dishes.
2. i love my hubby and my parents too
3. Watching Old movies, Playing Games (too  many)
4. Love to sleep and lazy too.
5. intrested in interior decoration
6. Travelling and shopping
7. Gardening


Now I would like to share this award my blogger friiends
1. Lazzat
2. Dipika
3. Susan and Abraham
4. Suma Cuisine
5. Karunya
6. Sangi
7.Vasavi Suresh
8. Rumana Rawat
9. Kothiyavunu
10. My singapore kitchen
11.Babli
12.Chaitra
13.Hari Chandana 
14. Mirch Masala
15.mythreyee .

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Boondhi Laddu

Ingredients :

Chick peas Flour : 11/2cup

Sugar : 11/4cup

Cardamom powder : 1tsp

Cashews : 5no

Raisins : 5no

Ghee : 2tbsp

Oil : for deep fry

Proceedure :

1. Heat ghee in a pan, add cashews, raisins fry till light golden color,keep aside.

2. In a bowl, combine Besan and water mix well to make a semi-thick batter (make sure the batter is not watery..Keep aside.

3. Heat oil in pan, pour batter in boondhi maker and fry boondhi(dont over fry like hot boondhi), remove when light yellow.

4. Add 1/2 cup water to sugar,bring to boil till it becomes 1string thread consistency.take a drop of the solution and drop it in water, if it remains intact and does not dissolve right away in water, the sugar

solution is ready.add  cardamom powder. 

5.Add cashews,raisin, boondhi  to sugar syrup and mix well.let it cool
6. Add some ghee on your palms. Make laddus by squeezing the boondi in your hands.

!'m sending dis to sirikitchen for swets and savory for diwali series

and  sending it to  akila.. Celebrating Independence Day (CID) – 2010

An to EVENT hosted by ayeesha

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My First Award

Hello friends..

I recieved My first Award "Loving Blogger Award " from my dear blogger friends, thank u so much. Satya, Shes is very energetic blogger,she is really good and i love her, in a very short time she has won many hearts with her yummy, simple, quick and delicious recipes...  you  can find all veggie recipes at her blog.. and Umm Mymoonah  is one of my favourite blogger, every one knows about her, wonderful collection of all types of recipes in her blog, very active blogger and very innovative in her cooking . do visit her blog u will find great recipes... thank you so much....


i would like  to pass this award to  3 lovely blogger friends

Prani
Swathi
Turmeric&Spice

Dear blogger  friends please accept this Award from my blog and pass it to 3 more lovely blogger friends.

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Fish Cutlet/ Fish Cakes

INGREDIENTS :

• Fish Fillets : 4(i used Tilapia)
• Ginger &Garlic paste : 1tsp
• Bread Crumbs : 1cup
• Mayonaise/ Yogurt : 1tsp
• Lemon zest : 1/2tsp(opt)
• Garam Masala :1tsp
• Lemon Juice : 1tbsp
• Red Chilli Powder : 1tbsp(depends)
• Green Chilis : 2(finely chopped)
• Onions : 1 Medium(finely chopped)
• Coriander Leaves : 1/4bunch(finely chopped)
• Turmeric Powder : pinch
• Sweet Corn : 1/2cup
• Egg : 1
• Salt : to taste
• Oil  : for shallow fry

PROCEDURE :

1. Wash the fish fillets.Heat 1/2tsp oil in a pan.
2. Fry fish fillets for 2-3mins ( in medium flame ) on each side till fully cooked. Once cooked turn off the heat and allow it to cool.
3. Mash the cooked fish fillets, to it add Onions, Ginger Garlic paste, Garam Masla, turmeric, Salt, red chilli powder, lemon zest, Lemon juice, Sweet corn , green chilies,Egg, Coriander leaves , mayonaise/yogurt, and bread crumbs(1/4cup). Mix well.
4. Make patties with your hands (apply little oil to hands), any size and shape. 
5. Dip patties in bread crumbs.
6. Heat oil in a pan and fry the patties (on both sides until they turn golden brown.)
7. Serve hot with white sauce or ketchup.

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Kulfi

Ingredients:

Wholemilk : 4cups

Sugar : 1/2 cup(to taste)

Bread pieces : 1

Cashewnuts/almonds : 6 (crushed)

Elachi  powder : 1/2tsp

Procedure:

1.Pour milk into a wide pan and bring to boil over high heat, stir continously ,now lower the heat and cook till it reduced to 2cups(half of the quantity) / light thick consistency is reached. stir the side of the pan continously to avoid scalding

2.Now add powderd cashewnuts/almonds to it mix well

3.Remove the sides of the bread , and make into a pieces , blend it with milk to make  a fine smooth paste.Now add bread paste to it , cook for a min ,it becomes thick.

4.Now add the sugar and cook for a min. turn off the heat and add elachipowder to it.Allow  it to cool.

5. Pour the mixture into kulfi molds or in any small cups, cover with plastic wrap or foil and freeze until set, abt 6-8 hrs.

6. To serve , palce  the kulfi  molds or cups in water(room temp) for 2mins, Now removethe kulfi  by holding the sticks of kulfi molds.. For cups turn upside down on any serving plate . decorate with chopped pista/ almonds

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Pani Poori for Indian Cooking Challenge May ~ Sep 2010

I'm Sending this to Srivalli Indian cooking challenge by linking it to Mr. Linky

Ingredients :

For Making Gol Gappe(poori)

Sooji/ Semolina : 3/4cup

Maida : 1tbsp

Oil : 1tsp

Salt : to taste

Oil : for deep fry

For Spicy Pani

Mint Leaves : 1/2cup

Coriander Leaves : 1/2cup

Tamarind paste : 1tsp

Salt : to taste

Ginger : 1inch

Green Chilies : 2

Cumin Powder(Roasted) : 1tsp

Kala Namak(black salt) : 1tsp

For Red Tamarind Chutney

Tamarind pulp : 1cup(soak tamarind(small lemon size) in 1cup of warm water , and extract the pulp)

Cumin Powder(Roasted) : 1tsp

Jaggery : 1/2cup

Red Chilipowder : 1tsp

Warm water : 2cups

Cloves : 2(opt)

Salt : To taste

For Filling :

Boiled Potato : 1

Boiled Chickpeas, Green peas : 1/cup

Chopped Onions : 1small

Tomatos : 1/2(optional)

Garam Masala Powder : 1/2tsp

Chat Masala powder : 1/2tsp

Salt : if required

Procedure : 

1. Combine Semolina, Maida and salt , add water and mix well. add oil and knead the dough(more stiffer than roti dough) . cover it with a wet cloth and leave it for 30min.

2.Now divide the dough into 3 or 2 equal parts an make a balls and roll them thin  like a roti(round). take a cookie cutter or cap of any bottle and cut it into a circles. as shown in fig

3.Heat Oil in  a pan and fry them till golden brown in a medium flame, take them out and place them on kitchen towel, to get rid of excess oil.

4. Let them completely cool down, then place in airtight container

For Making Spicy Water

 Put Mint leaves, Coriander leaves , ginger, chilies and cumin powder, black salt, salt and tamarind paste ,     add little water and blent into a smooth paste. Add water slowly by tasting it.allow it to cool

For Making Red Tamarind Chutney

 Strain the tamarind pulp, to it add jaggery,red chili powder, cumin powder and salt, put the mixture in a pan and heat for 5mins on medium flame, turn off  heat and allow it to cool
 NOTE :  i dint use the cloves. even though it tastes good
For Filling

1. Mix Boiled Potatos , salt, Cuminpowder, garam masala powder, keep aside
2. Add Chat masala powder, salt to the  boiled Chickpeas/Green peas . keep aside

3. Chop the onions and Tomatos.

Serve :

To serve, first step - Fill a poori with little Potato, Chickpea/green peas, onions. Add some  tamarind Chutney. Now dip the filled puri into the pani bowl(mint water)and scoop full of paani. serve immediately

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FishCurry/ Chapala Pulusu

Ingredients:

Fish Fillets : 4(i used tilapia)

Onion  : 1large(finely chopped)

Tomatos : 1(opt)

Ginger Garlic Paste : 1 tbsp
Red Chilli Pwder : 1 tbsp(adjust to taste)
Turmeric Powder : pinch
Tamarind : 1/2 lemon size
(Soak in 2cups of warm water and extract juice from it)

Mustard seeds : 1tsp

Cumin seeds : 1/2tsp

Fenu greek seeds : 1/2tsp
Coriander Leaves : handful(chopped)

Green Chillies : 2
Sugar : 1/2tsp

Salt : To taste

Oil : 3 spns

Procedure:

1.Heat Oil in a pan ,once hot add Mustard seeds, Fenu greek,  seeds, Cumin seeds. add chopped Onions, salt, turmeric powder, cook till onions turns soft. Add ginger garlic paste fry till it leaves it raw smell, now add green chilies, red chilli powder, coriander powder and mix well, now add chopped tomatos and cook till  soft.

2. Now add the extracted tamarind juice without pulp  and sugar cook in a high flame till u see oil separating  on top of the gravy. taste the gravy if required add salt, tamarind juice and Green chilies.

3. Add the Fish fillets and cook in a low flame till gravy thickness, Once you add fish dont over mix it. turn off the heat .

4. Finally garnish with Chopped Coriander leaves serve with rice.

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Masala Aloo

Ingredients :

Potatos : 3no

Onion  : 1large(paste)

Tomatos : 1no

Ginger Garlic Paste : 1 tbsp

Coriander Powder : 1 tsp

Turmeric Powder : pinch

Cumin Seeds : 1 tsp

Green Chillies : 2

Red Chilli Pwder : 1 tbsp(adjust to taste)

Corinader leaves : 1/5 bunch

Salt : To taste

Oil : 3 spns

Procedure:

1.Peel the potatos , Wash and cut them into pieces and Boil them,  and keep aside 

2.Heat a pan,add oil,when hot add cumin seeds and let them splatter,now add onion paste ,fry till transculate,add salt, Turmeric Powde, red chillipowder,then add the ginger garlic paste and till it leaves it raw smell.

4. Add  chopped tomatos cook till it becomes soft ,add coriander powder,Now add the Boiled Potatos and mix well cook for 10 min in low flame. turn off the heat

6.Finally add chopped coriander leaves and serve it hot with Rice as a side dish

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Gongura Niluva Pachadi

Ingredients : 

Gongura Leaves : 1bunch
Sesame seeds : 3tbsp
Dry Redchillies : 3no
Tamarind paste : 2tsp
Chilli powder : 3tbsp(depends on taste)
Turmeric powder : pinch
Mustard Seeds : 1tbsp
Garlic pods : 6no(depends)
Salt : to Taste
Oil : 9tbsp

Procedure : 

1. Separate Gongura leaves from the stalks, Wash and dry them(if possible use towel , make sure dat leaves are completely dry)
2. Heat Oil(3tbsp) in a pan add Gongura leaves and  close with a tight lid ,cook till rawness disappears and it becomes sticky and soft. Turn Off the heat and let it cool.Now grind it into a smooth paste.

3. Meanwhile Heat separate pan add sesame seeds fry them for 3-5 mins in medium flame. turn off the heat and add dry red chilis and salt. let it cool, blend it into a powder(dont over grind)
4. Heat 4tbsp of Oil , add Gongura paste cook for 5-7 mins in a medium flame, now add tamarind paste and turmeric powder , cook for couple of mins. Add sesame redchilli powder to it and mix gently , Now add redchilli powder, salt by adjusting to ur taste, mix well.

5.Heat 2tbsp of Oil , once hot add mustard seeds and Garlic pods. cook for a min , now add above paste to it , mix gently and turn off the heat.let it cool. Store it in a air tight Container

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Gongura Mutton Curry

Ingredients :


Gongura leaves : 1bunch
Mutton/Lamb : 1Lb
Onion : 1 medium
Ginger & garlic Paste : 2tbsp
Cloves : 5
Candamom : 3
Cinnamon Stick : 1inch
Yogurt(curd) : 3tbsp
Coriander Powder : 1tbsp
RedChilli Powder : 11/2tbsp
Turmeric Powder : pinch
Green Chilies : 2no
Salt : to taste
Oil : 4tbsp


Procedure :


1. Heat oil in cooker add Ginger & garlic Paste, Turmeric Powder, salt cook for a min, add lamb pieces(washed ) and 1cup water and cook for 3 - 4 whistles
2. Heat Oil in another pan add Whole spices,finely chopped onions and salt, cook till it turns light brown color , now add  Coriander Powder,  Yogurt(curd), RedChilli Powder, cook for a min , add  Gongura leaves( washed and  chopped) and green chilies cook in a medium flame till it becomes sticky.
3. Now add above mixture to cooked lamb ,cook till the gravy thickness approx.. 10 min in a high flame
4. Serve hot with rice


Note : if u dont want to use gongura as leaves in ur curry, you can make paste of cooked gongura. and use it 

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Chana Dal fry

Ingredients :

Channa Dal : 1cup
Red Chilli Powder : to taste
Curry Leaves : 4no
Salt : to tatse

Procedure : 

1. Wash and soak the Channa Dal  atleast  for 6hrs... dry them  with a paper towel
2. Heat Oil in a pan, then add saoked channa dal and fry till they  separate and float on oil.In the same oil fry curry leaves
3. Now add salt , chillipowder and curryleaves to channa dal and mix it with hand and store in  air tight container.
4. Serve as a evening snack with tea

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Sheruva / Gravy for Biriyani

Ingredients :


Chicken(optional) :  left over pieces
Poppy Seeds : 3tbs
Cinnamon Sticks : 1inch
Cloves  : 3
Cardamon : 1
Bay leave : 1
Ginger & garlic paste  : 1/2tbsp
Red chilli powder : 1tbsp
Coriander powder : 1tbsp
Cashewnut paste : 1tbsp
Turmeric powder : pinch
Salt : to taste
Oil : 2tbsp

Procedure : 

1. Wash and keep aside chicken pieces like bones and fat( gives more taste). Make a fine paste of poppy seeds and keepaside

2. Take a thick bottom pan, heat oil , once hot add whole spices fry for a minute ,add ginger garlic paste cook till raw smell goes off. now add Turmeric powder ,Red chillipowder , Coriander powder , cashew nut paste and 1/2cup water.. cook till u see oil separating on it .

3. Now add poppy seeds paste  and chicken pieces and add 11/2cup water ,salt and keep a tightly closed lid... i use pressure cooker for 3whistles...

4. Serve with Biriyani OR Fried Rice
Note : for vegetarian dont add chicken ... same procedure.... serve with veg  fried rice or veg biriyani

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Chiken Biriyani

Ingredients:

Chicken with bones – 2 lbs, cut
Basmati Rice : 2 cups
Water – 6cups
Clarified Butter (Ghee) : 2 tbsp
Bay Leaves : 2
Mint Leaves(opt) : 1 handfuls
Cilantro : 1/4 cup (chopped)
Ginger & Garlic paste : 2 tbps
Onions - 1(medium)
Green Chili : 4no
Saffron (opt)  : 1/4 tsp
Fried Onions : 1/4 cup

For Gravy  Preparation: 


Oil : 2 tbsp
Cinnamon Stick : 3″pc
Black Cardamom(optional) : 2
Green Cardamoms : 3
Cloves : 8
Pepper powder : 1/2tbsp
Cashews paste : 1tbsp
Salt : to taste
Cumin Powder : 1 tbsp
Coriander Powder : 1 tbsp
Turmeric Powder : pinch
Red Chili Powder : to taste


Procedure :

1. Wash and soak the Rice for a minimum 1/2 hour. In a separate pan, boil. 6 cups of water. Once boiling, add cloves(2),cinnamon sticks(1), candamom(1)Bay Leaves,Salt and Oil (1tsp).
2. Add the washed Rice to boiling water. Once the Water starts boiling again, time and cook for6-7 minutes (the Rice needs to be 3/4 way done). Drain the water from the Rice and keep aside.
3. Heat  Oil and the Clarified Butter in a pan. Once hot, add the balance of whole spices – Cinnamon Stick, Star anise, Bay Leaf, Black & Green Cardamom & Cloves and fry in a low flame for couple of minutes
4.Add mint leaves and coriandar leaves cook in low flame.Add sliced onions and cook for a min ,add  Ginger & Garlic paste and fry carefully in a low flame until the raw smell goes off..Add  green chiliies fry for another minute. Keep stirring.
5.Add  washed  Chicken. Mix well. now add cashewnut paste ,pepper powder,Cumin powder, jeera powder and salt.
14.Mix very well. Cover and cook for about 10-15 minutes (the chicken should be 3/4 of the way done).
15.Pre-heat oven to 375 degrees Fahrenheit .
16.Coat an oven-proof dish with a little oil.
17.Start by layering the Chicken at the bottom of the dish along with a few pieces of fried onions (saving the gravy for top layer).
18.Fluff up the Rice and add a layer of it on top of the Chicken with half of the Rice.
19.Layer the balance of the fried onions and all the gravy on the rice layer.
20.Next spread the balance of the Rice.
21.Drizzle a little bit of ghee(1/2tsp),milk(3 tsp).
22.Cover with an air-tight lid or a foil and bake for 1 hour
23.Once out of the oven, take a ladle and mix it gently but well.
24.Serve hot with gravy or raita

TIPS :
1. If u dont have oven , cook in rice cooker
a. follow 8 - 18 steps ,add in the rice(uncooked) and curry to rice cooker
b. count chicken gravy as a measurement of rice water and add the remaining water
2. Chicken with bones works best

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Chole Masala

Ingredients:

Chick Peas : 11/2 cup

Onion  : 1large(finely chopped)

Green Chillies : 2

Red Chilli Pwder : 1 tbsp

Tomatos : 2no

Ginger Garlic Paste : 1 tbsp

Coriander Powder : 1 tbsp

Cumin Seeds : 1 tsp

Tea tag : 1

Cinnamon Stick : 1/2 inch

Cloves : 4

Elachi : 2

Oil : 3 tbsp

Salt : To taste

Procedure:

1.Take a cooker filled with water and add the soaked chickpeas( saok it for overnight),add salt and tea bag and wait for 3 whistles and turn off heat.

2.Heat oil in a  pan, add cumin seeds and let them splatter,now add whole spices and fry  for a min.Now add the finely chopped onions,fry till it turns to light golden color ,add salt, ginger garlic paste and till it leaves it raw smell.

4.Now add green chilli , coriander powder,chilli powder and mix well,now add chopped tomatos and cook till  soft.add half cup of water and cook on medium flame for 5 mins.

5.Add the chick peas,mix well and let them cook for 10mins in a medium flame.

6.Finally add chopped coriander leaves and serve  hot with Pulka

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