Monday, September 27

Butter Cookies (Celebrating My 100 Posts)

Finally 100 posts since I began the blog. I’ve been amazed at what all has happened since then, so many of you have read and comment on my recipes... Thanks alot for supporting me to complete my 100 recipes. Now i can proudly say to any one that even i know to cook. Still my parents don't believe that i cook delicious food. Though i love to cook but i use to never enter in kitchen, after marriage when i and my hubby went on business trip for 6 months to Seoul , there i was not having much to do on weekdays except reading books that also hardly i use to read..... One day i was just reading a food blog and thought why not do blogging , then i spoke to my hubby even he said good you should start blogging. From there i started my journey of cooking again...... Now i can't resist my self for cooking. Cooking is really a fun specially when everybody eats and appreciate that time i feel very very happy:-)

To celebrate my 100 post, first time i baked butter cookies last night. And they came out very well and they taste delicious...

1 cup butter
1 cup white sugar
1 egg
2 2/3 cups all-purpose flour
1/4 teaspoon salt

1 pinch of baking powder and 1 pinch of baking soda
2 teaspoons vanilla extract

In a large bowl, cream together the butter and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour, salt, baking powder and baking soda, mix it well then stir into the sugar mixture.
Preheat oven to 400 degrees F (200 degrees C). Then make a small small cookies and place it on the cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until lightly golden at the edges. Remove from cookie sheets to cool on wire racks.

Wednesday, September 22

Mix Fruit Custurd

1/2 ltr milk
2tbsp of custard powder
3tbsp of sugar

For Garnishing
1/2 apple, 1 banana, 1 small pomegranate, 10 cherry's, 20 white grapes  
100gram of , cashew, Almond, Raisin

Cooking Method
Mix 2tbsp of custard powder with 3tbsp of milk taken from 1/2 ltr milk, to form a paste
Boil the remaining milk and then add 3tbap of sugar
Add the custard paste slowly to the boiling milk, stir continuously for 1 to 2 minutes
Except cheey's and greaps, cut all the fruits and dry fruits in to small pieces
Let it cool for 30 minutes, then add dry fruits and fruits mix it . Keep it in the fridge for 1-2 hours
Serve cold with Ice cream or as it is.

Sunday, September 19

Masala Poha

I made this poha to get a different taste for my tongue, i was fed up of eating all diet food for the breakfast. On last sunday i told my hubby that i am not going to eat diet food on sundays. He smiled at me and told even i was waiting for this only...... i look at him and replied NO iam not going cook anything, it is you whose going to cook breakfast today. Then we both decided to help each other while cooking............And cooking together it is really a fun if something goes wrong in cooking you can easily blame your husband.. heheheheheh

1 cup Beaten Rice (Poha)
1 potato, cut finely
3 Onions, chopped, 1 Green Chilli, slit
¼ tsp Cumin Seeds
¼ tsp Mustard Seeds
7-8 Curry Leaves
¼ tsp Turmeric Powder
¼ tsp Red chilly Powder
¼ tsp Coriander  Powder
¼ tsp Garam masala
2tbsp lemon juice

Cooking Method
Wash the beaten rice and drain it. set aside
Heat the oil in a kadhai and add the mustard, and cumin. When the mustard splutters, add the green chilli and onion. Add the curry leaves and fry for a couple of minutes. Add potato, and all the dry masala powder, cover cook for a few minutes. Add the beaten rice and lemon juice mix it gently. Garnish with some coriander leafs . Enjoy this as soon as it is made.

Monday, September 13

Brinjal Deep Fry

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..

Iam sending this post to (Akila of Learning to cook) for the event of (Dish Name Starts With B) and to Jayz of (Jayz Kitchen) for the monthly event of (JAY HO)

Sunday, September 12

Dal Makhani

Dal Makhani, a flavourful robust lentil preparation, is a celebrated delicacy from Punjab. Rajma and whole urad provide protein and calcium which are extremely important for maintenance of your body cells and healthy bones. Cooking the dal in tomato purée adds a little sharpness to this dish and also enriches it with folic acid and vitamin A.

1 cup Whole black gram
2 tsp Kidney beans
1 onion chopped
1 cup Tomato(puree)
1" piece Ginger
4 Cloves Garlic
2 Whole dry red chillies (soaked for 15 minutes
3 tsp Ghee
2 tsp Dhania (coriander) powder
1/2 tsp Garam masala
1 tsp Butter
1/4 cup Fresh cream beaten well and mixed with 1/4 cup milk
1 tsp Ghee
5 cups Water
Salt to taste

Cooking Method
Soak kidney beans and black gram together for atleast 5to6 hours
Grind ginger, garlic and dry red chillies together to a paste.
Drain out all water from the pulses and add six cups of fresh water.
Pressure cook with 1 tsp ghee, salt and half of the ginger-garlic paste. After the first whistle, reduce the flame and cook for about 45 minutes. Remove from fire.
Open the cooker and mash the contents.
Prepare tadka (tempering) with tomatoes,onion, leftover ginger-garlic paste, garam masala and coriander powder. Add this to the dal.
Add butter and simmer on low flame for 20-25 minutes, stirring and mashing the dal occasionally with a ladle against the sides of the cooker.
Add beaten cream mixed with milk. Simmer for 15-20 minutes more and serve hot.

Tuesday, September 7

DrumSticks and Potato Khurma

The drumstick is a fairly common vegetable grown all over India. It is valued mainly for the tender pod. It is antibacterial and a wonderful cleanser. The drumstick tree is perennial, erect, slender, medium sized with many arching branches. It is mostly grown as a backyard tree in most of the South Indian homes. It has drumstick like fruits, small white flowers and small and round leaves which are cooked and eaten as vegetable.
Nutritionally, drumstick pods and leaves are of great value as sources of acrotene, calcium, phosphorus and vitamin C. The leaves, flowers and fruits of drumstick which are used as vegetable have great nutritional value. The tender fruit is used in samber and most dishes in South Indian homes. The leaves and flowers are used to prepare curry and cake. Source from (BEST HOME REMEDIES)

2 Medium drumsticks, pealed washed and cut into 2 inches pieces
1 Medium potato, pealed washed and cut into 2 inches cubes
2 to 3 small pieces of coconut, 1 onion, few stems of coriander leafs, 2 tomatos
10 - 12 curry leaves (optional)
1 tsp ginger garlic paste
1/2 tsp coriander powder
1/4 tsp red chili powder
1/4 tsp turmeric powder
1/4 tsp mustard seeds
Salt to taste
2 tsp oil

Cooking Method
Grind coconut , onion, coriander leafs and ginger garlic paste together/Puree the tomatoes seprately
Heat the oil in pressure cooker, add mustard seeds and curry lefas, when they splutter, add the grinned paste and fry to golden brown
Add the masala powder, potato and a pinch of salt, mix and cook for 2 minutes, then add tomato puree, drumsticks cook for another 30sec. Add enough water just to cover everything.
Close the pressure cooker
Cook for 2 whistles.
Once the pressure is out, open and boil till you get the required consistency for the gravy.
Garnish with coriander leaves and serve with Rice/Phulka /Roti/chapati and papad.

Wednesday, September 1

Tamarind, Mint and Fennel Chutney

Fennel Seeds (Sauf) are very effective for digestive problems. These seeds can be chewed upon or had as a tea decoction for beneficial effects upon the stomach. In India, these are routinely chewed upon after meals to aid in digestion after a rich meal while acting as a herbal mouth freshener.Fennel seeds often provide quick and effective relief from many digestive disorders. They help to overcome gas, cramps, acid indigestion, and many other digestive tract maladies. Making this chutney is very very easy and one of my all time favorite chutney, u can make this chutney and store in the fridge for atleast 2 to 3 weeks. it goes with every thing, i love to eat with plain rice when ever i am lazy to cook. and it is one of the best chutney what i feel.

1 bunch of mint leafs
1 small size ball tamarind
3 green chillies, 3 stems coriander leafs,5 to 6 curry leafs and 1 small onion
1/2tbsp cumin seeds, 1tbsp of funnel seeds
Salt to taste.

Making Method
Grind all together in a mixture grinder to smooth paste, add salt in the last.
Remove in a serving bowl and Serve with any thing which u like.. specially with Roti and Dosa.

I am sending this recipe to Cooking with Fennel Seeds hosted by Priya, and Jagruti of (joy of cooking)
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