Wednesday, March 31

Korean, Chicken Gravy

This Korean Chicken Gravy is very healthy and very tasty too. I ate this dish in a Restaurant called (Omuto Tomato).This is one of the good restaurant in Korea and they are located at many places in Seoul, the one we went is located near City Hall. I liked this dish very much, first time in korea i liked something other than what i cook.... Hope who ever try this recipe even they will like. Here is this recipe for all of YOU ;)

5 to 6 piecse of chicken (bone less) 
1 onion, chopped in to medium size 
1 cup beans, 1/2 cup green bean seeds, 
1 capsicum, 1 carrot, 4 to 5 mushroom 
2 tomato. 1/2 cup soya sauce, 2tbsp chillie sauce 
3tbsp oil 
Salt as per taste.

Cooking Method
Boil the chicken, beans and bean seeds, salt with 1 cup of water, for 15minutes . Make a paste of 2 tomatos. Cut the capsicum, mushroom and carrot in to big picese.
In a deep frying pan, add oil, when the oil is hot , add onion, capsicum, mushroom and carrot, saute for 5minutes, and keep it aside.
In the same pan add litte more oil, boiled chicken, beans, and the bean seeds, fry for 1minute, then add tomato paste, soya sauce, chillie sauce, keep stirring for 1 to 2 minutes, then stir it with all the saute vegetable and salt if need, allow it to cook for another 5 minutes. 
Serve hot with Plain White Rice and Kimchi.

Rice Kheer

1cup Basmati rice
Sugar 100gram
3cup Milk
3tbs Ghee
Dry fruits (cashew, almond, dates, Rinsin)

Cooking Method
Soak the rice for 1hour
Heat the pan add ghee and cashew fry it for 20sec
Add milk wait till it starts boiling, then add sugar and mix it
Now add rice and cook it well on medium flame. Keep stirring in between till it become’s thick
Garnish with almond, kismis, and dates
Keep in the fridge for 30minutes and then serve.

    Mushroom Masala

    10-15 Mushroom, 2 medium size Potato 
    Spring onion 6nos or 1 medium size onion 
    2 green chilly 
    2 medium size tomato 
    Red chilly powder 2tbs, turmeric ½tbs 
    coriander powder½tbs, 
    garam masala 1tbs 
    Ginger garlic paste 1tbs 
    Vegetable oil 

    Cooking Method
    Cut the mushroom in to 2pcs and cut the potato in to small pieces 
    Make a paste of onion, green chilly, Cut the tomato in to small pieces 
    Make a thick paste of red chilly, turmeric, coriander and garam masala 
    Heat up the frying pan add 1tbs oil, mushroom ,potato and little bit of salt, sauté for 20sec and keep it separately 
    In other frying pan add oil and ginger garlic paste, and then add onion and green chilly paste fry till it become’s light brown, add masala paste and fry for 30sec , add tomato and stir it slowly for 10 sec. then add the fried mushroom, potato and salt mix it up nicely, then add 1cup of water, and cover the lid ,cook it in medium flam for 10 minutes. 
    Garnish with a red chilly and coriander leafs, 
    Serve with a (RICE , ROTI, and NAN)

    Tuesday, March 30

    Diet Chicken Soup

    Diet Chicken Soup is very good when you are planning to loose weight. Have this soup 2 to 3 times a day, you can also have in the dinner. As every body knows that chicken is a good source of Protein, it helps to loose weight fast.

    1 medium bowl of chicken (finely chopped) 
    1 onion, 2 green chillies, 1/2 tomato, 2 garlic cloves (finely chopped) 
    1 carrot (cut in to strips) 
    3 tbsp coriander leafs 
    1tbsp turmeric, 1tbsp oil 
    A binch of pepper 
    3 cup of water 
    Salt to taste 

    Cooking Method
    Heat a deep frying pan, add oil, onion and green chillies, saute for 2 to 3 minutes. Then add chicken, turmeric and salt, mix it and fry till the chicken starts leaving oil. After that add garlic, tomato and carrot, fry for 1minutes. Now add water and coriander leafs, add salt if requirs, cover the lid and allow it boil for another 4 to 5minutes. Sprinkle pepper on it and Serve hot hot. 
    Diet chicken soup is ready to serve. 

    Sunday, March 28

    Vegetable Noodles

    Any Noodles of your choice,1 packet
    Onion, or Spring onion, thinly sliced
    2 green chillies, 1 tomato, finely chopped
    2tbsp chopped coriander leafs
    1 small Carrot, 1 medium Capsicum, 1 Potato, chopped lengthwise
    Green Peas – 1/4 cup
    Cut Gobi (Cauliflower) 1/2 cup
    1/2tbsp turmeric, 1/2tbsp coriander powder, 1/2tbsp musturd seeds
    Salt to taste
    Oil, as reqired
    Pepper Powder, as required

    Cooking Method
    Boil the Noodles with a little salt and 1 tsp oil, till it is almost cooked. Drain and allow it to cool. Boil green peas for 4minutes and keep aside. Heat 2 tbsp of oil in a pan and add musturd seeds, onions, green chillies, turmeric, and saute till translucent. Add carrots, potato, gobi, and tomato, and stir fry for around 5-7 minutes till it almost cooked but crispy. and keep it aside. Next, heat 1 more tbsp of oil in a pan, add capsicum, boiled green peas with little bit of salt and stir for a few minutes. Then add the cooked noodles, coriander leafs and combine everything gently. Season with salt and pepper. Fry the noodles on medium-flame for another 2 minutes. You can sprinkle some more pepper powder. Garnish with Coriander leafs, or Spring onion. Serve hot hot with Tomato Sauce. Vegetable noodles are ready to serve.

      Thursday, March 25

      Rajma Paratha (Kidney bean)

      Kidney Beans are rich in soluble fibre, so these are good in controlling cholesterol .They are a good source of protein, folate, iron, manganese and zinc. Kidney bean is also a good source of iron and potassium, thiamin, riboflavin, phosphorus and copper. The bad thing about kidney beans is that they are high in saturated fat and sodium. Serve these all-in-one Parathas to your loved one for lunch or dinner, and be ensured of their calcium, caloric, protein and iron intake.

      2 cups cooked and mashed rajma (kidney beans) 
      2 cups wheat flour 
      1 onion, 2 green chillies, 1/2cup coriander leaves, finely chopped 
      1/2 tsp turmeric powder 
      1/2 tsp red chilli powder 
      1/2 tsp garam masala powder 
      Oil/Ghee as required 
      Salt to taste.

      Cooking Method.
      Make a soft dough of flour, salt and water and keep covered for 1/2 hour. 
      Heat 1 tsp oil, add onion, green chillies, turmeric powder and mashed rajma 
      After 2minutes, add salt, red chilli powder and garam masala powder and mix well and cook for another 2 to 3minutes.
      Cool and add coriander leaves. Make small balls of it. 
      Make balls of the flour dough. Roll a ball into a thick poori, place the stuffing in the center.
      Now cover well with the dough from the corners. Dust with flour and roll into thick parathas.
      Cook on hot tava with oil/ghee as required.
      Serve with Coconut chutney or Yogurt.

      Monday, March 22

      Vangi Bhath (Brinjal Rice)

      Vangi Bhat is a delicious one pot meal. It is a wonderful combination of eggplant and rice combined with lovely aromatic spices. This is a typical Maharashtrian specialty but enjoyed throughout Southern India as well. Usually Vangi bhath is cooked with Eggplant but i like to add some other vegetables also like capsicum, potato, green peas. One of colleague use to bring vangi bhath for me in lunch, when she cooks vangi bhath she use to call me and say dont bring lunch today, because i have prepared VB. She was an expert when it came to cooking this dish. Whenever i would visit to her place, this dish was made. And she use to serve me with home made papads (crispy then lentil wafers), it was a wonderful and delicious combination. When i was cooking this dish i was really missing her alot. Iam waiting when i'll go back to india so that even i can cook VB and serve her in the same way, which she use to do it for me.

      1 Long brinjal, 1 red or green capsicum, 1 medium size potato, cut into large pieces 
      1-1/2 cup Basmati rice 
      4 tbsp Ghee 
      4 Cloves (finely chopped) 
      1 tsp Urad dal 
      1/2tbsp cinammon, 1-1/2 tbsp Coriander seeds, 1/2tbsp musturd seeds 
      5 dry red chillies 
      2 Green chillies, 1 onion, and 1 tomato (chopped) 
      6 Peppercorns 
      1/2 tsp Turmeric 
      1 tsp Oil for frying the masala 
      1/2 Cup sour buttermilk or 2 tsp lemon juice 
      Salt to taste

      Cooking Method
      Take a broad pan and heat oil. Fry 3 dry red chillies, gearlic cloves, cinammon, coriander and peppercorns, for 5 minutes. Grind them to form a fine powder. Heat ghee in a pan and add mustard seeds, urad dal, 2 dry red chillies, green chillies, onion and turmeric, stir it till the seasoning is done. Add the brinjal, capcisum, potato pieces and little bit of salt fry for 20sec. Add tomato, lemon juice, powdered masala, and mix them together properly. After that add water and check for salt, add salt if req. Then add rice and mix together gentely, cover the lid and cook till the rice is completely cooked in a medium flame.
      Delicious Vangi Baath is ready to serve.

      Thursday, March 18

      Aaloo Paliya (Potato Stir Fry)

      I am big fan of Potato's, i always like to cook different kinds of dishes using potato's. This recipe is one the easiest and fastest to cook... It goes well with all kinds of Indian Flat Breads.
      This dish is used to prepare Alu Bonda, Masala Dosa, stuffed into Chillies/Capsicum to make Chili Bhajjis etc!!!!

      • 4 Potatoes
      • 1 Onion, Chopped
      • 4 Green Chilies, Chopped
      • 1tbsp Coriander Leaves, Chopped
      • Few Curry Leaves, Chopped
      • 1tbsp Lemon Juice
      • 2tbsp Oil
      • 1tsp Mustard Seeds
      • 1/2tsp Turmeric Powder
      • Salt to taste
      Cooking Method
      • Boil and peel Potatoes. Mash them and keep it aside
      • Heat Oil in a broad pan, and add Mustard Seeds and when they start to splutter, add Turmeric Powder, Green Chilies, Curry Leaves and Onion. Fry until the Onions turn translucent
      • Add mashed Potatoes, Salt, Coriander Leaves and Lemon Juice and mix it together gentely.
      • Garnish with coriander leafs
      • Serve hot with Roti, Dosa.
      Bon appétit:-)

      Puliogare (Tamarind Rice)

      To make Puliogare you first need to make Puli Kachal or the Tamarind Paste. If properly prepared, this can be stored for a very long time just like any pickle. It can be mixed with rice anytime you want Puliogare. Stored in a fridge, Puli Kachal can last over 8 months... Tamarind rice is a very popular in Tamil Nadu and parts of Karnataka. It is spicy, sour, and typically served all by itself or accompanied by salad. You may like the puliogare with boiled Egg, because it taste delicious with Egg. If your planning a short time trip then dont forget to pack Puliogare, because without Puliogare your picknick will be not complete. My picknic will never be complete without my favourite puliogare..:-)

      2cups Rice
      A small ball of tamarind
      8 to 10 Curry leaves
      A few peppercorns
      5 garlic cloves, finely chopped
      1/2tbsp mustard seeds
      A pinch of methi seeds
      4 tbsp groundnuts roasted
      50 gm split black gram
      50 gm split bengal gram
      2 to 4 dry red chilies.

      Cooking Method
      Cook the rice with salt. Cool slightly. Soak tamarind in water and extract its juice. Roast black gram (channa dal), Bengal gram (urad dal) and red chilies separately and coarsely grind them together. Heat oil, add asafetida, mustard, peppercorns, ground nuts, garlic and curry leaves. When mustard splutters, add the tamarind extract, powdered splices and salt, and cook till all water thickens. Mix the tamarind mixture thoroughly with the rice. Serve with boiled Egg and Tamarind Chutney.

      Wednesday, March 17

      Cabbage Sabji (Band Gobi Stir Fry )

      It is good to add cabbage into your diet as it helps you reduce weight. Cabbage is one of the negative calorie food. Meaning that when you eat cabbage, the energy that you spend in digesting cabbage is more than what you are getting from that cabbage. So do not forget to add it to your meals regularly in soups, rice, subjis or in snack items.Cabbage (Band Gobi) is a rich source of Vitamin C,E and folic acid. Serve this simple veggie with hot Chapatis (Indian flatbread) and a tangy pickle.

      1 medium size cabbage (Shred finely) 
      1/2 cup mutter 
      1/2 cup channa dal 
      1 onion, 2 red chillies, 1 tomato (chopped) 
      4 to 5 stem of coriander leafs (chopped) 
      5 garlic cloves (finely chopped) 
      2tbsp coconut powder or grinded coconut 
      1/2tbsp musturd seeds, 1/2tbsp cinnamon seeds, 1 tbsp turmeric powder 
      4 to 5 dry red chillies (optional) 
      Salt, Oil to taste.

      Cooking Method
      Boil channa dal and mutter with little bit of salt for 5minutes 
      Meanwhile, heat oil in a deep frying pan, add musturd, cinnemon seeds, dry red chillies and garlic, saute to golden brown 
      Add onion and chopped red chillies, once the onion starts leaving oil, add turmeric and tomato, fry it for another 1minute 
      Then add boiled channa dal and mutter, mix it and allow dal and mutter to cook for 2 to 3 minutes, because dal and mutter can soak the masala. 
      Now add cabbage, coconut powder and 1/2 cup water, mix it together and check for salt, and add salt if needed 
      Cook the cabbage till it is completely cooked 
      Garnish with coriander leafs 
      Serve with Roti, Dosa, or as a side Dish.

      Tuesday, March 16

      Channa Palak (Chickpeas)

      Chana Palak could be the right choice if you are planning to square up a balanced meal . Chana Palak brings in the proteins of dal and iron of palak (spinach) together. Quick to make and good to eat. This is a tasty vegetable dish and it is full of good nutrients too. Try out the following recipe to prepare delicious Channa Palak and savour the taste…

      300g White Channa (Chickpeas)
      1 bunch of palak (Spinach) finely chopped
      1 onion chopped
      2 red chillies chopped
      5 to 6 stem of coriander leafs chopped
      1 tomato chopped
      1tbsp ginger garlic paste
      1/2tbsp turmeric, 1/2tbsp garam masala, 1/2tbsp coriander powder
      4 dry red chillies
      1/2tbsp cinnamon seeds
      Oil 3tbsp
      Salt as per taste

      Cooking Method
      Soak channa over night. Pressure cooker channa and salt for 10 to 15 minutes, and keep it saprately. In a broad pan , add oil, ginger garlic paste, cinnamon seeds, and dry red chillies, when they splutter, add onion, fry it to golden brown. Then add chopped red chillies, coriander leafs, stir it for few seconds, after that add turmeric, garam masala and coriander powder, keep stiring till the masala starts leaving oil . Add tomato and wait for 10 sec, then smash the tomato in the masala. Now add chopped palak and salt, mix it together and cover the lid and cook for 4 minutes. Then add boiled channa and 1/2 cup of water, mix it and check for salt if needed add salt. Cover the lid and cook for another 10 to 12 minutes.
      Serve with Poori or Roti . Channa Palak is ready to serve.

      Palak - Mutter

      Palak Mutter is a nutritious spinach and green peas sabji. Palak Mutter is loved by people all over. It is not that difficult to prepare palak mutter at home. Just follow these easy steps and prepare a truly nutritious and delicious spinach and green peas sabji. I had tried combination of spinach and mutter to create a new taste and it turned out so good.. Hope every one like's it ;-)

      1 cup boiled mutter
      500g chopped palak (spinach)
      1 onion chopped
      3 red or green chillies
      1/2tbsp musturd seeds
      1/2tbsp cinnamon seeds
      1/2tbsp turmeric
      4 cloves garlic finely chopped
      4 dry red chillies
      Oil 4tbsp
      Salt to taste

      Cooking Method 1
      In a broad pan, add 2tbsp oil, when the oil is hot, add cinnamon seeds, 2 dry red chillies and 3/4 of chopped garlic, fry it golden brown
      Add chopped onion and turmeric. fry it for 1minute, now add 3/4 of chopped green chilly, Palak, and salt, mix all together and cook it for 10 miuntes
      After cooking allow palak sabji to cool it down for 5 to 10 minutes
      Then grind the palak sabji to smooth paste.

      Cooking Method 2
      In a deep frying pan, add 2tbsp oil, Musturd, 2 dry red chillies, when they splutter, add the left over chopped garlic and green chilly, fry it for 30sec
      Now add boiled mutter and salt, cook it for 1minute
      Then add palak paste and 4tbsp of water, mix all together, cook for another 7 to 8 minutes
      Keep stirring in between so that it will not stick to the pan.
      Add 1tbsp of Ghee before serving
      Serve with Roti, Nan, Paratha's.

      Monday, March 15

      Tamarind Chutney

      A tropical Asian evergreen tree (Tamarindus indica) having pinnately compound leaves, pale yellow flowers, and long pods containing small seeds embedded in an edible pulp. 
      The tamarind tree produces brown pods that are 2 to 6 inches(5 to 16 centimeters) long. The pods contain an acidic pulp that may be eaten fresh or used to make food, jams, sauces, syrups, and drinks. The seeds of the tamarind may be roasted and eaten. The tamarind grown as a shade tree in southern Florida, U.S.A.:-)
      Tamarind chutney is very tasty and very very easy to prepare it goes with every thing, like dal chawal, roti, paratha, dosa etc...

      250g tamarind 
      4 green or red chillies 
      1/2 cup chopped coriander leafs 
      1/2 cup chopped puddina leafs 
      6 to 8 curry leafs 
      1/2 onion chopped 
      5 cloves garlic 
      1tbs cinnamon seeds 
      1/2 tbs black pepper seeds 
      Salt to taste .

      Wash tamarind in hot water 
      Add all the ingredients, tamarind and salt in grinder, and grind to a smooth paste 
      Garnish with coriander leafs 
      Serve with anything as a side dish.

      Sunday, March 14

      Chicken Fry

      Everybody loves chicken. It's inexpensive, quick to prepare, low in fat, and delicious too. This chicken fry recipes will help you expand your repertoire in the kitchen. Many dishes can be made with chicken but one of the most favorite dishes for everyone is the chicken fry. Whether you choose whole chickens, boneless, skinless chicken breasts, chicken drumsticks, this recipes will help you to save your time and eat tasty food. Enjoy:-)

      4 to 6 chicken pieces
      Chilly powder - 2 tbsp
      Coriander powder - 2 tbsp
      Turmeric powder - 1 tsp
      Garam masala - 1 tbsp
      Grinded Ginger - 1 tsp
      Grinded Garlic - 1 tsp
      Salt, Oil - As required

      Cooking Method
      Slice Chicken in big pieces and make cuts on them.
      Mix Chilly powder, Coriander powder, Turmeric, Garam masala, Ginger garlic paste in a big bowl, add chicken pieces, and salt, mix it together gentely and keep it in the fridge for 1hour
      Heat the Oil in a deep frying pan, when the oil is hot add the marinated chicken pieces, and fry it golden brown. Garnish with lemon, onion, and coriander leafs
      Serve hot with any thing.....

        Wheat Dosa

        Easy, breezy and lacy - that’s how I’d describe wheat flour dosa. I prepare this traditional, instant dosa when I am low in appetite. Because this dont take much time to cook..

        250g wheat flour 
        2 tbs Rawa 
        1/2tbs musturd seeds 
        1/2tbs red chilly powder, 1/2tbs turmeric 
        1 Green chilly, coriander leafs (Optional) 
        1/8 tbs salt, baking soda 
        Oil for preparing dosa.

        Cooking Method
        Mix the flour and rawa with salt, soda & water to prepare dosa batter 
        Heat a tbs of oil, add musturd, green chilly, coriander leafs. saute for 30sec, & add this to batter, mix thoroughly 
        Heat dosa pan, pour a laddleful of batter on the pan 
        Spread the batter quickly in circular motion to prepare a round thin dosa 
        Drizzle some oil over & around the edges 
        Turn & allow it to get brown on the other side & remove. 
        Serve with Chutney or Tomato salad 
        Even without chutney it can be enjoyed as it is tempered.

        Thursday, March 11

        Brinjal Deep Fry (Egg Plant)

        Most people don’t like taking brinjal but it can be quite delicious if cooked in the right way. I like brinjals and they are one of the many few vegetable I really enjoy. One of favorite item is the Roasted brinjals and I would like to share the recipe which makes it just mouth watering and irresistible.
        The recipe called Fried Brinjal with Rawa is very nice and it gives different taste, which is very good. it can be a very good combination with the Bread, Roti, Drinks, and even with the Plane Rice and Rasam as a side dish.. I have to be very choosy in veg and even in non veg also , bceause of my husband. He dont like eating many vegetable there only few which is like's to eat.. On last weekend i made this brinjal fry with Rice and Rasam. He like it and told me to cook this when ever i feel like. Nowadys iam being lucky enough to cook food what ever he like's it.. Thank God. This is a very simple recipe, specially for Egg Plant (Brinjal) lover's....

        2 egg plant (Brinjal) 
        8 to 9 tbs dry rost Rawa 
        1tbs redchilly powder, 1tbs turmeric, 1tbs garam masala, 1/2tbs ginger garlic paste 
        1/2tbs Black pepper powder (Optional) 
        2tbs lemon juice 
        Oil for deep fry 
        Salt to taste 

        For Garnishing
        Coriander leafs 

        Cooking Method
        Wash and slice the egg plantMake a paste of all the spices, and apply it on the egg plant 
        Then add the lemon juice on the egg plant from top, and keep it in the fridge for 30 minutes 
        Now sprinkle dry rost rawa on the egg plant, and keep it aside for 5minutes 
        In a deep fry pan add oil, when the oil is hot, deep fry egg plant (Brinjal) to the golden brown. 
        Garnish, and Serve hot with Bread, Roti, Drinks, and even with the Plane Rice and Rasam as a side dish.. 

        Mushroom Stir Fry

        Mushroom Recipes section contains a variety of delectable mushroom recipes. Mushroom is used as ingredient in a number of dishes such as curries, sandwich, soup etc. Indian mushroom recipes are very popular. Try out mushroom stir fry recipes.

        1 bowl button mushroom
        2 potato (optional)
        1 onion, 2 green chilly, 1 tomato (chopped)
        2tbs curd
        1tbs basen
        1/2tbs turmeric
        1/2tbs ginger garlic paste
        1/2tbs coriander powder
        1/2tbs musturd seeds
        4tbs Vegetable oil
        Salt to taste

        Cooking Method
        Cut the mushroom in to 2 pieces
        Cut the potato in to small pieces
        Heat oil in broad pan, add musturd and ginger garlic paste, sautee for 20sec
        Add onion and green chillies fry it to golden brown
        Then add tomato, curd, turmeric, coriander powder, allow it to cook for 2minutes
        Now add mushroom, potato, basen, salt and 1/2 cup of water.. mix it together, and cook it till the potato is cooked. Garnish, and Serve with Roti or as a Side Dish.

        Monday, March 8

        Dosa (South Indian Dish)

        Dosa is one of the most popular among the South Indian recipes. It is a typical South Indian dish, eaten mostly for breakfast. And Dosa is low in fat and high in carbohydrates and protein. It is considered as the staple food in the South indian region. In the rest of the country too. I like eatting Dosa for not only Breakfast even Lunch and Dinner too. Because it is very easy to cook and it wouldn't take much time. This is served with Chutney or Sambar.

        1 cup raw rice 
        1/3 cup split black gram (urad dal) 
        4 tbs cooked rice 
        2 tbs beaten rice (poha) 
        5 to 7 fenugreek seeds (methi) 
        Salt to taste 
        Oil for cooking 

        To serve
        Peanuts chutney 
        Coconut chutney 

        Cooking Method
        Wash the raw rice, urad dal and fenugreek seeds. Soak in a little water along with the beaten rice and cooked rice for at least 2 to 3 hours. 
        Grind to a smooth paste with a little water. Cover and keep aside for at least 6 hours. 
        Add salt and mix well. 
        Heat a non-stick tava and grease it lightly with oil. When the tava is hot, pour a ladelful of the batter, spread using a circular motion to make a thin dosa and cook on one side. 
        Pour a little oil on the edges while cooking. When crispy, fold over and serve hot. 
        Serve with Peanuts or Coconut chutney and sambhar. 

        Sunday, March 7

        Rawa Fish Fry

        Very tasty and delicious Rawa Fish Fry influenced by a recipe from Northern karnataka.

        2 pieces of Fish (Any)
        1/2 cup rawa
        1 & 1/2tbs red chilly Powder
        1tbs Garam masala
        1/2tbs turmeric, 1/2tbs coriander powder
        1/2tbs Ginger garlic paste
        2tbs lemon juice
        Oil as per required
        Salt as per taste

        For Garnishing
        Coriander leafs
        1 onion, lemon
        1 green chilly

        Cooking Method
        Make a paste of all the masala powder, add salt, lemon, ginger garlic paste, mix it up
        Then apply it on the fish both the side (In n out), Keep it in the fridge for 1hour
        Then sprinkle Rawa on the fish and keep it in the for another 30minutes
        Heat up the deep frying Pan add oil, when oil is hot, deep fry the fish to golden brown
        Garnish with coriander,onion, lemon and chilly
        Serve hot with (Drinks, or as a side dish)

        Carrot Stir Fry

        Carrots fresh from the veggie patch are a real delight for the eyes. Carrots are the best vegetable source of vitamin A; they supply 11,000-mg. Per 100 grams. Fresh Carrots provide an abundance of nearly all life supporting nutrients. Freshly extracted carrot juice is one of the best natural medicines available for preventions from colds and viruses. In India carrots are used in a variety of ways, as salads or as vegetables added to spicy rice or daal dishes etc.. I tried this carrot stir fry for the first time and it taste's good, so i thought of why not add this dish on my blog. so here it is.....

        2 big carrots chopped in to tiny pieces
        1/2 bowl channa dal (soked in to water for 2 hours)
        1 onion, 2 green chillies, few coriander leafs stem (Chopped)
        5 to 6 curry leafs
        1/2tbs ginger garlic paste, 1/2tbs turmeric, 1/2tbs chilly powder
        1/2tbs cinnamon seeds, 1/2tbs musturd seeds
        Oil as per req
        Salt as per taste

        Cooking Method
        Pressure cooker channa dal for 8 to 10 minutes
        In a broad pan heat oil, saute carrot for 5minutes and keep it seprate
        Heat oil in frying pan, add curry leafs, musturd, cinnamon seeds and ginger garlic paste, saute for 30sec
        Add onion, green chillies and boiled channa dal and sprinkle 1/2tbs salt on it, and fry it to golden brown
        Then add turmeric, coriander powder and chilly powder, cook till the masala raw smell goes
        Now add Carrot, coriander leafs, salt if required, and 1/2 cup of water mix it gentely
        Keeping stirring in between so that it will not stick to the frying pan, add more water in between if it required
        Cook for 10 to 12 minutes
        Serve with hot Roti's or as a side dish for Dal Rice...

        Aaloo Bhindi Sabji (Okra, Lady Finger)

        Aaloo Bhindi is Gujju Dish, i learn this recipe from one of my gujrati friend. He adds sugar in to this subji but i dont like sweets much, so i tried without sugar. People who like's to eat sweet food, u can always add sugar in the end after the sabji is completely cooked...;)

        1/2kg Bhindi cut in to small pieces
        2 medium size potato cut in to small pieces
        1 big onion, 3 green chillies, 4 garlic cloves, 4 stem coriander leafs (Finely Chopped)
        1/2tbs turmeric, 1tbs coriander powder
        1/2tbs Musturd seeds, 1/2tbs Cinnamon seeds
        3 dry red chillies
        Salt according to the taste
        Oil as per req

        Cooking Method
        In a deep frying pan add oil, when the oil is hot, add musturd, cinnamon seeds and red chillies, when they splutter, add chopped garlic, saute for 10sec
        Then add onion, green chillies, and coriander leafs stir to lite brown
        Add turmeric, coriander powder stir for 30sec
        Add bhindi, potato and salt mix it well, Cover the lid
        Cook it till the potato and bhindi is cooked.
        Serve with Chapathi's or Roti.

          Thursday, March 4

          Haryali Chicken

          Haryali Chicken, this is inspired by Indian Restaurant called Nandini in Bangalore.. When i was in india, i use to visit once in a week. This was my one of the favourite Restaurants, i was their regular customer. They serve full meal in the Lunch time with many varieties of food, oh i just love that. When ever we all friend's think of going out for lunch i use to tell them if you are going to nandini then i'll come with u all or else no. hehehe ;) I really miss Indian food, may be i dont know when, if my husband's work gets over then will go to india.... That's all about the Nandini Restaurant... Let see some more information if i get after going back to India.

          1/2kg Chicken (without skin)
          1 onion, 3 green chillies, 8 to 9 strings of coriander leafs, 1 big tomato
          1/2 black pepper seeds
          1/2 red chilly powder, 1/2tbs turmeric
          1tbs ginger garlic paste
          1tbs Lemon juice
          1tbs coconut powder
          5 drops of green food color
          Oil and Salt as per taste

          Cooking Method
          Cut the chicken in to medium pieces. Grind the onion, coriander leafs, tomato, green chillies and black pepper in to a smooth paste, and keep it aside. In a broad pan add oil, when the oil is hot, add ginger garlic paste, chicken pieces and salt, saute till the oil come's out of chicken. Then add turmeric, red chilly powder, mix together, and add the grind paste, food color, mix together and cook for 5minutes. Now add coconut powder and lemon, and cook it for 10minutes in a medium heat.
          Garnish and Serve hot with Roti or as a Side dish for Rice.

            Wednesday, March 3

            Dal Vada (Parippu Vada)

            The weather is getting cold day by day in seoul. This weekend my husband and i was very much at home. I don’t like cooking on weekends, i give cooking oppurtunity to my husband on weekends.
            But this cold weather made me to cook this simple recipe Chana Dal Vada (Parippu Vada) for the evening snack. I learned this recipe from my Sister. She is a great cook. She cooks mouthwatering dishes.
            Chana Dal Vada can be made in different ways. Many add coconut to the Vada, and different kind's of dal.
            Try out my recipe and Enjoy... :-)

            2 cups Channa Dal
            1 big Onion, 3 Green chillies (Chopped)
            2 stems curry leafs (Chopped)
            2 stems coriander leafs (Chopped)
            1tbs ginger garlic paste
            1/2tbs red chilly powder, 1/2tbs turmeric, 1/2tbs coriander powder
            Salt - As reqd
            Oil for frying

            Cooking Method
            Wash and soak dal separately for 4 hours
            Pat the dal dry with a paper towel. There should be hardly any water left on the dal. If the dal is too wet, the vada will break apart.
            Grind 1 & 1/2 cup dal separately and make a paste. and keep 1/2 cup dal aside
            In a big bowl, add onion, chilly, coriander, curry leafs, ginger garlic paste, all masala, grind dal, mix it well
            Add 1/2 cup dal which u have kept seprat, and salt, Mix well the whole mixture
            Shape into patties and deep fry Parippu Vada (Dal Vada) to golden brown
            Parippu Vada (Dal Vada) is ready.
            Serve Parippu Vada (Dal Vada) with coconut chutney. or Tomato sauce....

            Dahi Kadhi (Yoghurt Curry)

            I had dahi kadhi in my husband's friend house in korea. He is basically from Gujrat and he had cooked dahi kadhi adding basen and it was vary tasty. He always add sugar in his all the dishes..... one day i got to taste the sweet dahi khadhi also from him.
            My mom makes delicious Dahi Kadhi with Dal Vada, and it had been a long time i ate dahi khadi from my mom's hand. Then i thought why not i should give a try cooking this dish. 
            On Holi i cooked dahi kadhi with dal vada and as usual it was very tasty.... After eating that i was missing my childhood days... Dahi Kadhi is a very tasty recipe. You must try this recipe once, u will like it.....:-)

            1 small bowl Curd
            1 medium size onion (Chopped)
            1 green chilly
            1 medium size tomato
            5 stems of coriander leafs
            1tbs tamarnid juice
            1tbs red chilly powder, 1/2tbs turmeric, 1/2tbs coriander powder
            For tempering
            1/2tbs musturd seeds
            5 dry red chillys
            10 curry leafs
            4 coves garlic (smashed)

            Cooking Method
            Grind the tomato, coriander leafs to smooth paste
            Add oil in a deep frying pan, when the oil is hot, add musturd, red chilly, curry leafs, and smashed garlic when they splutter, add onion and green chilly, fry it to golden brown
            Add red chilly powder, turmeric, and coriander powder, fry for 40sec
            Add curd, grind tomato paste, mix it well
            Then add tamarnid juice, salt and 1 cup of water, Cook it for 10 minutes
            Add Dal Vada in the Dahi Kadi...
            Serve with Plain Rice

            Tuesday, March 2

            Baigan Tava Fry (Brinjal Grilled)

            Baigan (Eggplant) is a very healthy vegetable and is helpful in enriching the Hemoglobin of the body. Masala plays the most important part in Indian cooking. Brinjal Tava Fry is a traditional Masala recipe, I just tried to change some of the spices and tried to Make My way of Cooking Brinjal Tava Fry.. It is one of the tastiest recipe and very easy to cook... 

            2 brinjal (EggPlant) 
            1tbs red chilly powder 
            1/2tbs turmeric, 1/2tbs garam masala 
            2tbs besan 
            2tbs lemon juice 
            Salt to taste 
            3tbs oil.

            Cooking Method
            Cut the brinjal in to medium pieces 
            Add salt to brinjal and keep it aside, Make a paste of all the masala and apply it on the cut brinjal, from top add besan and lemon juice, mix it well, keep it in fridge for 10minutes 
            Heat oil in tava, place the brinjal on tava and cook both the side till they turn crisp 
            Garnish with Spring Onion, Lemon and Corianderleafs 
            Serve with Rasam, and Rice. 

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