Tuesday 13 March 2012

Sweet Bread Upma



Ingredients
Bread   - 6 Slice
Sugar  - 2 Tbls
cashew nuts  - 10
Raisins  - 10
Cardamom powder – 1 Tsp
Ghee  - 2 Tbls


Preparation
  • Grind bread with sugar and keep it aside.
  • Heat a pan.Add ghee.
  • Then add nuts and raisins.
  • Once its colour change, add the bread crumbles and mix well.
  • Then add cardamom powder. Mix well.
  • Serve it with evening tea.
Sending this to Lets Cooks Speedy Snacks

Cheers !!!
Minu

Saturday 10 March 2012

Green Beans Thoran (Green Beans With Coconut)



Ingredients
Green Beans   - 1 Cup (Finely chopped)
Onion (small)  -    1
Green Chilli  - 1
Shallot  - 2
Garlic  - 3 Ccloves(Sliced)
Coconut – 1/4 Cup (Greated)
Turmeric powder  -  1/4 Tsp
Curry leaves
Salt
Mustard seeds
Oil


Preparation

  • Crush the Coconut with the Shallot and keep it aside.
  • Heat oil in a pan. Add mustard seeds. Let it splutter.
  • Then add Onion and stir well until the onion turns its colour.
  • Add Garlic and curry leaves and sauté well.
  • Then add the Beans, turmeric powder and Salt.
  • Add the crushed coconut  and mix well.
  • Sprinkle some water and closed with a lid.
  • Let it cook on low flame. stir it occasionally.
  • It will be cooked after 10 min.
  • Serve it with Rice.
Sending this to
Gimme GREEN! hosted by Rosh
Healthy Morsels hosted by Umm Mymoonah
Let’s Cook Green hosted by Radhika
Vegan Diet – Only Plant Based hosted by Sravani
Serve It - Stir-Fried hosted by Krithi












Cheers !!!
Minu

Friday 9 March 2012

Mysore Pak

Hurray !!! I am posting my 25 th recipe




Ingredients
Besan flour  - 1 Cup
Sugar  -  1 1/2 Cup
Water   - 1/2 Cup
Ghee   - 1 Cup
Oil     -1 Cup(You can use 1 more cup of ghee insted of oil)


Preparation
  • Melt 1/2 cup ghee and mix the hot ghee with besan flour.
  • Sieve the besan flour once.
  • Prepare sugar syrup by boil the sugar and water .
  • Once the sugar syrup achieves single string consistency add besan flour little by little and stir continuously.
  • Meanwhile heat the oil and ghee. And pour it little by little into the mixture.
  • Keep it in low – medium flame and stir continuously.
  • Keep stirring until the mixture start leaving from the side of the vessel.
  • Transfer it into a ghee smeared plate.
  • Cut it into desired shape.
  • Let it cool for some time.
  • Enjoy the sweet.

NB :- Sugar consistency is important.
         Don’t forget the hand exercise to keep stirring.


Sending this to
Surabhi's Holi Hai

Preeti's Color N Sweet- HOLI FEST


Nupur's For U Mom


Cheers !!!
Minu

Wednesday 7 March 2012

Spinach Rice (Palak Rice) with Carrot Raita



Spinach Rice(Palak Rice)


Ingredients
Basmati Rice  - 2 Cup
Spinach   - 2 Cup
Onion   - 1 Large
Green Chilli  - 2
Ginger Garlic paste – 1 Tbls
Cinnamon – 1 large
Cloves – 4 to 6
Bay leaves – 1 or 2
Cardamon  - 3
Coriander leaves
Salt
Water

Preparation
  • Cook rice and keep it aside (I usually add a little bit of salt while cooking).
  • Blanch the spinach in boiling water for 10 - 12 minutes.
  • Grind the spinach into a smooth paste.
  • Heat oil in a pan. Add Cinnamon, Cloves, Cardamom and Bay leaves and saute it.
  • Add onion into it and saute well . Add the remaing salt into it.
  • Add ginger garlic paste and saute well till the onion became translucent.
  • Then add the spinach paste and saute well.
  • Once it became thick and dry, add the cooked rice into it and mix well.
  • Add Coriander leaves for garnishing.


Carrot Raita


Ingredients
Carrot  - 1 cup(Grated)
Green chilli  - 3 (Chopped)
Yogurt     - 1 1/2 Cup
Salt
Curry leaves

Preparation

  • Take Carrot,Green chilli and Salt in bowl.Mix it well
  • Then add Yogurt and curry leaves and mix again.
  • Serve it with Spinach rice, Pulao, Ghee rice or Biriyani.
Sending this recipe post to
Gimme GREEN! hosted by Rosh of Chef Al dente

Healthy Morsels hosted by Umm Mymoonah of Taste Of Pear City

I'm The Star hosted by Rasi of Vegetarian Food & Me

A celebration of colours through Food ! hosted by Kalyani of Sizzling Tastebuds


Vegan Diet hosted by Sravani of Srav's Culinary Concepts

Lets cook Green hosted by Radhika Tickling Palates

Cheers !!!
Minu

Tuesday 6 March 2012

Chettinad Chicken




Ingredients
Chicken – 1 Kg
Onion  - 1 Large(Finely chopped)
Tomato  -2 Chopped
Ginger  - Tsp(Crushed)
Garlic   -1 Tsp(Crushed)
Red chilli powder – 1 Tsp
Turmeric powder – 1/2 Tsp
Chicken masala 1 Tsp
Lemon juice  - 1 Tsp
Mustard seeds
Curry leaves
Water
Oil

Ingredients for grinding

Cinnamon stick – 1
Cloves  -4
Cardamon  - 3
Cumin seeds   - 1 1/2 Tsp
Fenel seeds  - 1/2 Tsp
Coriander seeds  - 2 Tsp
Dry red chilli  -5
Peppercorn  -1 Tsp
Curry leaves
Coconut - 1/2  to 3/4 Cup
Water


Preparation

  • Heat a kadai and add cinamon, cloves, cardamon,Peppercorn,coriander seeds,cumin seeds,fenel seeds ,red chili and curry leaves. Roast it well on a low flame.
  • Then add coconut and sauté well until it looks dry.
  • Once it done allowed it to cool .
  • After that grind it using a little water(1/2 cup is enough).
  • Heat oil in a pan and add onion and add salt to it. Saute until it translucent.
  • Then add garlic and ginger and saute for few minutes.
  • Then add chili powder,turmeric powder,chicken masala,curryleaves and cook for a minute.
  • Add the sliced tomatoes and saute well until the oil separated.
  • Add the chicken and mix well and cook for 5 min.
  • Then add lemon juice and mix well.
  • Add water according to the gravy you want  and cook for 25 min.
  • Once it done heat oil in pan and add mustard seeds and allow it splutter.
  • Add it into the chicken.
  • Serve it hot with rice, chapathi, appam

Cheers !!!
Minu

Monday 5 March 2012

How to prepare Badusha | Diwali Special Badusha

How to prepare Badusha | Diwali Special Badusha


Badusha | Diwali Special Badusha


Ingredients
  • All-purpose flour - 2 cup
  • Baking powder – ¼ Teaspoon
  • Butter (Melted) – ½ Cup
  • Yogurt - 5 Tablespoon
  • Salt a pinch
  • Sugar - 1 Cup
  • Water – ½ Cup
  • Cardamom powder – 3 Pinches
  • Saffron as required
  • Lemon juice – ½ Teaspoon
  • Oil as required




Preparation
  • Add all purpose flour and baking soda into a bowl.
  • Add butter and yogurt into it and mix well to form a soft dough.
  • Keep it aside for 20 min.
  • After that  make small balls using this dough.
  • Then start shaping this ball for badusha by just flatten between you palms and  make a depression on the middle or make decorative end.
  • Deep fry them in a very low flame.
  • Meanwhile add sugar and water in a pan and make  syrup of one string consistency. Add cardamom powder into the syrup.
  • Add the badusha into the sugar syrup and let it stay for 2 or 3 min.
  • Transfer it into a tray and garnish with Saffron or nuts.

NB: You can add lemon juice to prevent crystallization of the sugar syrup.
        You can store it in an air tight container.  This will stay fresh for  5 to 6 days .

[Recipe courtesy : Pazham Pappadam Payasam ]
[Recipe design courtesy :Rak's Kitchen]

Sending this recipe post to
SPOTLIGHT:COLORFUL HOLI hosted by Chandrani of Cuisine Delights

“Color N Sweet- HOLI FEST” "hosted by Preeti Garg of Preeti's Kitchen Life

Holi Hai hosted by Surabhi Nayak of  My Cook Book

I'm The Star hosted by Rasi of Vegeterian Food & Me

Cakes, Cookies and Desserts hosted by Anjali of Spice n Sugar Tales

A celebration of colours through Food ! hosted by Kalyani of Sizzling Tastebuds


Cheers !!!
Minu