Sunday, May 30

Fish Curry

  • 250 gms fish washed, sliced
  • 1 cup coriander leaves chopped
  • 2 tomatoes finely chopped
  • 8 cloves garlic
  • 2 green chillies chopped
  • 1 tsp methi seeds
  • 1 tsp coriander powder
  • A pinch turmeric powder
  • Salt To Taste
  • Oil as required.
Cooking Method
  • Marinate the fish in salt and turmeric powder for 15 minutes.
  • Shallow fry the fish pieces, drain and keep aside.
  • Grind the coriander leaves, garlic and green chillies. and grind tomato to a smooth paste separately.
  • Heat oil, add masala paste and fry till the oil separates out.
  • Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top.
  • Add about 1 cup water. Bring the gravy to a boil.
  • Add the fish slices and cook for 10 minutes.
  • Serve fish curry hot.

Wednesday, May 26

Mango Milk Shake

Hello everyone, i am back...... Ufffff after so much of work finally i got time to start blogging again. Here in India, it is really HOT but whatever I love coming back home. One more good news is that in this season you'll get lot of mango's and i love mango's .To celebrate my new house set up i made mango milk shake. Starting a new life in india :-)

Mango - 2 big 
Chilled milk - 1 cup 
Sugar - 3 tbl spoons 
Crushed ice - as required chillness 
Vanilla ice cream - 1 small cup (optional) 

Peel and get the pulp of the mango 
Blend the remaining ingredients with the mango pulp in a blender or a juicer till the milk shake become frothy 
Serve Cold. 

Tuesday, May 11

End of Korea stay..start of new phase of life back home

Hurray....I am so excited to tell y'all that we are flying back to India tomorrow afternoon. I would be away for at least 1-2 weeks from my blog and blogger friends. Bco'z me and my lovely hubby will be setting up our new home, after my marriage we came directly to korea and we dint had any time to set up the things in india. Now we have to start every thing from the beginning.Oh my god i don't know how i am going to do all those things, i have started getting butterfly in my stomach just by thinking about the responsibilities i will have back home. I am already confused with my wishlist what all i have to buy. Whether i should go for Samsung refrigerator or LG! which color curtains should i choose, where should i keep the flower pot..ufffff, it will not be going to easy job as i had thought :)
Oh i forget to mention that we have excess baggage, i am so sad to leave many things back here but i am also happy that few of the things i gave to my housekeeping lady which made her happy. But the most severe consequence of excess  baggage was that i could not shop much [good reason for my husband to be happy, but he don't know yet that i have plan to compensate for this in India ;) ]
So dear friends, end of this small journey of my life in Korea certainly needs a celebration and i would like to invite you all for a cool drink :) Enjoy this cool refreshing drink this summer.

Rooh Afza with water and Tulsi Seeds

Rooh Afza with Milk,Tulsi Seeds and Dry Fruits

Sunday, May 9

Chilly Chicken-65

Mother's day special, Chilly Chicken-65.
Happy Mother's day to all.

A mother is the truest friend we have, when trials heavy and sudden, fall upon us; when adversity takes the place of prosperity; when friends who rejoice with us in our sunshine desert us; when trouble thickens around us, still will she cling to us, and endeavor by her kind precepts and counsels to dissipate the clouds of darkness, and cause peace to return to our hearts.
I am strong advocate of that Mother's are Best. Mother's are very important part of family and binds family together. I was very close to my mother. After my marriage, ofcourse i was very happy but somewhere in the corner of my heart i was feeling bit down as i have to be away from my family and mother.But because of my mother in-law i never felt that i am away from my mother as she also me as my mom. I am very happy that after 2 days i would be going back to India and would get a chance to meet everyone.

1/2 Kg chicken 
2 onion, 2 green chillies 
2tbsp chopped coriander leafs 
2tbsp red chilly powder, 1/2tbsp turmeric, 1tbsp garam masala, 11/2 tbsp Chicken masala 
1tbsp Ginger garlic paste 
1tbsp corn flour 
1/2tbs musturd seeds 
4 dry red chilly 
10 to 15 curry leafs 
1/2 Lemon 
Oil, Salt as per taste

Cooking Method
Marinated the chicken pieces with chicken masala, keep in the fridge for 1hour 
Head up oil in a deep frying pan add musturd, red chilly, and curry leafs. when they splutter, add onion, ginger garlic paste fry it for 30sec, add marinated chicken, turmeric and salt fry till chicken statrs leaving oil 
Then add masala's and green chillies fry it for 2minutes, after that add corn flour and lemon juice, mix it up gentely, cover the lid and cook chicken till it is done and the oil floats on top. Keep stirring in between. 
Garinsh with Coriander leafs and Lemon 
Serve hot with Roti or as a Side Dish.

Wednesday, May 5

Gur Ki Kheer (Jaggery Sweet)

1cup Basmati rice
Jaggery as per taste
3cup Milk
3tbs Ghee
Dry fruits (cashew, almond, dates, Raisin)

Cooking Method
Soak the rice for 1hour. Boil the jaggery separately with little water and set aside to cool it down. Heat the pan add ghee and cashew fry it for 20sec. Add milk wait till it starts boiling, then add rice and cook it well on medium flame. Keep stirring in between till it become’s thick. after the rice is cooked completely add jaggery juice and mix it nicely. Keep in the fridge for 30minutes and then serve.
Garnish with almond, kismis, and dates.

    Monday, May 3

    Rajma Curry (Red Kidney Bean Curry)

    300gram rajma 
    2 medium size onion, 2 medium size tomato 
    2tbsp Coriander leafs 
    1 big cardamom 
    1tbs mustard seeds 
    1tbsp Ginger garlic paste, red chilly powder 2tbsp, turmeric 1tbsp, garam masala 2tbsp 
    Oil and Salt as per taste.

    Cooking Method
    Soke the rajma over night 
    Boil rajma and cardamom with pinch of salt, with 3cup of water 
    Keep the boiled rajma water seprately so that u can add the same water again 
    Onion,tomato and coriander leafs, grind to a smooth paste 
    Heat oil in frying pan, add mustard seeds and ginger garlic paste saute for 15sec 
    Add the grinded paste and fry till onion gets golden brown 
    Add all masala powder's fry for 5 to 10 minutes, and then add rajma and mixed it nicely 
    Add salt and the water which u have kept seprately, close the lid and cook it for 20mints 
    Garnish and then serve with (Rice and Pulao)

    Sunday, May 2

    Aaloo Beans Ki Sabji (Potato-Beans Stir Fry)

    2 potato, 150gram chopped beans
    1 onion, 3green chillies, chopped
    1/2tbsp ginger garlic paste
    1tbsp garam masals, 1tbap turmeric
    Oil and Salt as per taste
    Coriander leafs for garnishing

    For Tempering
    1/2tbsp mustard seeds
    1/2tbsp cumin seeds
    4garlic cloves (crushed)
    3 dry red chillies (broken in to 2)

    Cooking Method
    In a deep frying pan, add oil, musturd and dry red chillies, when they start spluttering, add cumin seeds and garlic cloves, when garlic cloves turns light brown add onion and green chillies, saute for 5 minutes, add ginger garlic paste, turmeric, and garam masala, fry for till it starts leaving oil, then add chopped beans and potato, salt, mix all together nicely, add 1/2cup of water, cover the lid and cook till beans and potato is done.
    Garnish with coriander leafs
    Serve hot with Roti or as a Side Dish with Dal n Rice.. 
    You might also like these recipe's of Beans & Potato.

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