INGREDIENTS

1 bunch Spinach leaves roughly chopped
2 small Tomatoes diced into cubes
1 small Onion chopped
4-5 Green chilies
1/2 tsp turmeric
1/2 tsp powdered Coriander seeds
1/2 tsp powdered Cumin seeds
1/4th tsp Garam masala
1 tsp Ginger garlic paste
2-3 tbsp Fresh cream
1/2 tbsp Olive oil
Salt to taste

PROCEDURE

1. Heat oil in a sauce pan add green chilies and onion saute until onion turns golden brown.

2. Add turmeric, powdered coriander seeds, powdered cumin seeds, garam masala and ginger garlic paste.
Saute until the raw smell disappears.

3. Add spinach leaves cook for about a minute then add tomato and salt.
Cover with a lid and allow to cook completely.

4. Turn the flame off. Pour in the fresh cream and combine well.

Chow it down with some Indian bread.

INGREDIENTS

250 grams chicken breast (without bones)
1/2 to 1 tsp Ground black pepper
1/2 tsp Vinegar
1/4th tsp Soy sauce
1 tsp Ginger garlic paste
2 tbsp Cornflour
Pinch of red color (optional)
Salt to taste



PROCEDURE

1. Cut the chicken breast into bite size pieces.

2. Marinate the chicken with all the above ingredients for at least 30 mins.

3. Heat oil in a wok until piping hot.
Fry the chicken pieces till they turn brown and crispy.
Transfer onto a paper towel to absorb excess oil.

Eat up when hot with Thai sweet chili sauce.

INGREDIENTS

3 Medium sized Carrots
6-7 Cloves of garlic crushed
1 tbsp Red chilli powder
3 tbsp Lemon juice
Salt to taste

For tempering

2 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
3-4 Dried red chillies
1 tsp Urad dal
1 pinch Asafoetida
1/2 tsp Methi powder
Few curry leaves



PROCEDURE

1. Chop carrots into very small pieces. Add crushed garlic,chilli powder,
salt and lemon juice combine well.

2. Heat oil in a pot and temper urad dal, mustard seeds, cumin seeds, curry leaves, asafoetida, methi powder and red chillies.
Turn off the flame once you smell the mouthwatering aroma.

3. Add it to the carrot mixture and allow it to marinate for atleast 2 hours before you enjoy it with steamed rice and ghee.



AWARD

Thank you very much Maria from My Cooking Creations http://mycookingcreations.blogspot.com/ for sharing this wonderful award with me.

INGREDIENTS

1 Cup wheat flour kneaded into a soft dough
2 tsp coarsly ground green chilli
Few coriander leaves finely chopped
1/4 th tsp Ajwain (Carom seed) powder
1 small cauliflower finely chopped or grated


PROCEDURE

1. In a bowl mix together green chilli paste,ajwain, cauliflower and coriander leaves. (do not add any salt to this mixture) Adequate salt should be added to the dough.

2. Divide the dough into lemon sized balls. Roll out each ball into a 4 inch diameter circle. Add a spoonful of the cauliflower mixture and seal from all sides to make a ball.
Roll out the ball into a circle.

3. Flip it on a hot griddle until golden brown on both sides.

Gloss it with ghee or unsalted butter and enjoy when hot with mint chutney.


TANGY MINT CHUTNEY

INGREDIENTS

2 cups mint leaves
1 cup coriander leaves
1-2 tbsp freshly grated coconut
1-2 tbsp tamarind pulp
salt

PROCEDURE

1. Grind all the above ingredients into a fine paste in a blender. Add cold water if required.

Tastes great with paraths. Can be used to make sandwiches.
Also is a wonderful dip for pakodas and other snacks.

AWARD

Thank you Akal's Saappadu from http://www.saappadu.com/ for passing on this lovely award to me.




I am sending this entry to Srilekha`s EFM June-Breakfast series.
http://www.srishkitchen.com/2009/06/efm-june-breakfast-series.html

INGREDIENTS

FOR THE FILLING

1 large bell pepper thinly sliced
1 small Onion thinly sliced
1 small Tomato diced
1 cup Chicken boiled and shredded
1/2 tsp Pepper
1/2 tsp Dried rosemary
1/2 tsp Dried mint
2 tsp Olive oil
Salt

FOR THE BRAID

3.5 grams Dried active Yeast
1 and a 1/2 cups Unbleached all purpose flour
1/2 cup Warm water
1 tsp Honey
1 tsp Olive oil
Salt
1 tbsp Egg wash

PROCEDURE

FOR THE FILLING

1. Heat oil in a saute pan, add onion saute for a about a minute then add tomato allow it to cook for about 2-3 minutes then add the bell pepper. Saute until water disappears.

2. Add the shredded chicken followed by rosemary, mint, pepper and salt. Saute for 2-3 minutes remove from flame allow it to cool.

FOR THE BRAID

1. Add the yeast to 1/4th cup of warm water. In about 5-10 minutes it will start to froth.

2. In a large mixing bowl combine flour and salt. Add the yeast water to the flour, honey and the remaining half cup water knead well to make a smooth dough.
If you need more water you may add it but make sure its warm.

3. Now oil the bowl, cover with plastic wrap and allow the dough to sit for about an hour to double in size.

4. Once doubled in size punch down the air in the dough.

ASSEMBLING

1. Oil the working platform and the rolling pin. Now roll the dough to form a long oval about 15 to 20 inches in height and 5-7 inches in width.

2. Place the cooled chicken filling lined vertically excatly in the center of the rolled dough.

3. Cut one inch wide strips on either sides of the filling in a slightly slanted direction.

4. Fold the strips over the chicken alternately from both the sides. Pinch to seal.

5. Brush the braid with egg wash and bake in a preheated oven for about 20-25 minutes or until golden brown.

ENJOY !

INGREDIENTS

3/4 cup butter, softened
3/4 cup Honey
1/2 cup brown sugar
2 cups rolled oats
1 cup all-purpose flour
1 cup raisins
1 egg
1 tsp vanilla extract
1 tsp baking powder
3/4th tsp ground cinnamon
1/2 tsp salt

PROCEDURE

1. Preheat oven to 375 degrees F (190 degrees C).

2. In large bowl, beat together butter, honey and brown sugar until smooth.

3. Beat in the eggs and vanilla until fluffy. Stir in flour, baking powder, cinnamon, and salt.

4. Gradually beat into butter mixture. Stir in oats and raisins.

5. Drop teaspoonfuls onto ungreased cookie sheet.Bake for 8 to 10 minutes or until golden brown.

ENJOY

INGREDIENTS

1 Bunch Mehthi leaves
1 cup Yellow lentil soaked in water and pressure cooked
1 Small Onion thinly sliced
1 pinch Asafoetida
1/2 tsp Turmeric powder
3 tsp Lemon juice
4-5 Green chillies
2-3 Dried red chillies
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
1 tsp Garlic flakes
Few curry leaves
1 tbsp Oil
Salt

PROCEDURE

1. Heat oil in a pan splutter cumin and mustard seeds. Add curry leaves, green and red chillies. asafoetida. Saute for a minute.

2. Add onions and garlic flakes saute until soft. Add turmeric followed by mehti leaves saute for about 10 to 15 minutes.

3. Add the cooked yellow lentil along with one cup of water. Sprinkle some salt and allow to cook for another 10 minutes.

4. Turn off heat add lemon juice combine well.

Serve with steamed rice.



AWARD


Thank you Priya from http://www.vishnucooks.blogspot.com/ for passing on this lovely award.




Thank you Sanghi from http://sanghi-tastybites.blogspot.com/

INGREDIENTS

FOR THE KOFTA

200 grams Tofu
2 Large potatoes boiled and mashed
1/2 tsp Garam masala
1 tsp Red chilli powder
1 tsp Coriander powder
1 tsp Cumin powder
1 tsp Amchur powder
1 tbsp Cornflour
Few Coriander leaves finely chopped
2 tbsp Fried Mint leaves
Salt
Oil for deep frying

FOR THE GRAVY

2 Tomatoes diced
1 Onion diced into cubes
1 tsp Cumin seeds
1 tsp Turmeric
1 tbsp Ginger garlic paste
1 tsp Masala powder
1 tsp Coriander powder
1 tsp Cumin powder
1 tbsp Red chilli powder
1 Dollop butter
1 tbsp Sour cream
Salt

PROCEDURE

1. Mix together all the ingredients for the kofta. Make sure that the mixture does not have too much moisture. If it seems wet add more cornflour.
Make into small lemon sized balls and deep fry until golden brown. Remove keep aside.

2. Heat oil in a pan and saute the onions until lightly brown add ginger garlic paste, turmeric, chilli powder, cumin powder, masala powder and coriander powder saute for about a minute. Add tomatoes and cook until well done (add water if required).

3. Allow it to cool and blend into a smooth paste.

4. Heat butter in a pan add cumin seeds allow to splutter add the tomato paste cook for about 10 minutes. Add sour cream mix well. Turn off the flame and add the kofta allow it to sit for 5 minutes.

Serve hot with roti or naan.