Spinach in creamy sauce

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.

Pepper Chicken

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.

Carrot pickle and an Award

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.

Cauliflower parathas with tangy Mint chutney and an Award

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

Shredded chicken in a braid

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 !

Honey Oatmeal Raisin Cookies

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

Mehthi daal (Fenugreek daal) and Awards

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/

These awards come with the following rules:

1) Add the logo of the award to your blog.

2) Add a link to the person who awarded it to you.

3) Nominate at least 7 other blogs (Only if you like).

4) Add links to those blogs on your blog.

5) Leave a message for your nominees on their blog.


I would like to share this award with the following blogger buddies:

Flor

Tangled noodle
Akal's saappadu
Lavanya
Vrinda
5 star foodie
Sabita
Padma
Rajini
Chitra
Sanghi
Deesha
Ramya
Laura

Tofu Malai Kofta

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.

Chewy Chocolate chip cookies

INGREDIENTS

Makes about 15 cookies 3" in diameter

1 cup All purpose flour
1/2 tsp Baking powder
1/2 tsp Salt
1 large Egg
1/2 cup White sugar
1/4 cup Brown cane sugar
1 tbsp Vanilla extract
1/2 cup Softened unsalted butter
1 cup Chocolate chips

PROCEDURE

1. In bowl mix butter and sugars until well blended. Beat in the egg and vanilla.

2. Mix baking powder, flour and salt in a separate bowl.

3. Add the dry ingredients mixture little by little to the butter mixture and mix well with a electric mixer.

4. Fold in the chocolate chips.

5. On a cookie sheet drop dollops of the batter 2" apart.

6. Bake at 180 degree C for about 10 minutes or until light golden brown.


Cool on a wire rack and relish..

Madeleins and an Award

INGREDIENTS

(Makes 20 madeleins about 2 1/2 inch in size)

1 cup Unbleached all purpose flour
2/3 rd cup sugar
2 eggs
1/2 tsp lemon rind
10 tbsp melted unsalted butter at room temperature (Approx 80 grams)
1 tsp Vanilla essence
A pinch of salt


PROCEDURE

1. In a large bowel beat in eggs and sugar to blend well using an electric mixer. Add in the vanilla essence, lemon rind and salt.

2. Add flour and beat until combined. Pour the melted butter slowly beating until well blended.

3. Butter and flour the madelein pan. Spoon enough batter into each depression. Bake until puffy and lightly brown at 140 degree C for about 15 minutes.

4. Allow the pan to cool then gently remove the madeleins from the pan.

Your fancy french cookies are ready to be savored.

AWARD

Thank you very much Flor for considering me as one of the hard working Food blogger I am honored.

Perugu Garelu ( Urad dal vada in spiced yogurt )

INGREDIENTS

20 Urad dal vadas
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Channa dal
1/2 tsp Turmeric powder
5-6 Dried red chillies
Few Curry leaves
1 Cup Yogurt
1 pinch Asafoetida
1 tbsp Oil
Salt


PROCEDURE

1. Dilute 1 cup yogurt with 1/2 cup water.

2. Heat oil in a pan and splutter cumin seeds, mustard seeds, curry leaves, red chillies and channa dal. Fry for about 2 minutes.

3. Add asafoetida and turmeric. Turn off flame and add the diluted yogurt and sprinkle some salt.
Add the vadas into it and allow the vadas to absorb the yogurt for about 2-3 hours.

Enjoy..!!

Veggie Pizza

INGREDIENTS

Makes two 8" pizzas

FOR THE BASE

2 1/2 cups Unbleached All purpose flour
2 1/2 tsp Honey
2 1/2 tsp Olive oil
1 cup warm water
1 packet dry active yeast
Salt

FOR THE TOPPING

Few Cherry tomatoes
Few thinly sliced Onion
Few Bell peppers thinly sliced
2 tbsp Pizza sauce
Cheese of your choice


PROCEDURE

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

2. In a large mixing bowl combine flour, olive oil, honey and salt. Add the yeast water to the flour 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. 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 and divide into two portions.

5. Flatten one portion of dough evenly on to a well greased plate. Poke it with a fork. Spread the pizza sauce and sprinkle the veggies. Top it with cheese, paint some oil on the edges and bake at 160 degrees C for 10-15 minutes or until the corners turn golden brown and cheese bubbles.

Enjoy!!

Strawberry Bavarois and awards

INGREDIENTS

75 grams Store bought strawberry bavarois sachet
100 ml Hot water
200 ml Milk at room temperature


PROCEDURE

1. Empty the sachet in 100 ml hot water. Once all the contents dissolve pour in the milk.

2. Pour it into a mold of your choice and refrigerate for about 2 hours.

Enjoy it with some freshly sliced strawberries and strawberry sauce.


AWARDS


I would like to thank Chitra for passing on these lovely awards.

Roasted garlic tomato focaccia

INGREDIENTS
(Makes 2 portions of bread)

3 cups unbleached all purpose flour
1 packet or 7 grams dry active yeast
1 cup warm water
3 tbsp Olive oil
10-15 Cherry tomatoes sliced
2 Cloves of garlic minced and roasted
Few Basil leaves minced
Grated Cheese
Salt


PROCEDURE

1. Add the yeast to half a 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 and the remaining half cup water knead well to make a smooth dough.
I f you need more water you may add it but make sure its warm.

3. Add one tbsp olive oil and knead well. 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 and divide into two portions.

5. Sprinkle your working surface with few drops of oil. Place the dough on it and stretch it to form a even oval of 1/2 inch thickness. Transfer onto a baking sheet.

6. Now dimple the upper surface with your index finger or with a handle of any vessel and roughly space the tomatoes. Sprinkle garlic, basil, salt and oil. Also apply oil with the help of a brush on the rim of the bread.

7. Bake at 160 degree C for 10 minutes. Sprinkle the grated cheese generously and bake for another 10 minutes or until golden brown.

Serve warm.

Kalakand (Indian sweet)

INGREDIENTS

1 liter Milk (I used 3.8%)
50 ml Fresh cream (I used 36%)
3 tsp Lemon juice
400 grams Condensed milk sweetened
2-3 tsp Cane Sugar
Few Pistachios broken into small pieces

PROCEDURE

1. Boil milk and cream together.Once boiled add the lemon juice or whey water allowing it to curdle.
Turn off the flame.

2. Strain this cheese on a seive allowing the water to drain completely. Keep aside.

3. Pour the sweetened condensed milk into a heavy bottomed vessel and boil it.
Add the strained cheese to this once the condensed milk starts to froth. Add cane sugar if required.

4. Now allow it to cook for atleast 30- 45 minutes stirring continuously till it reaches a moisture free lumpy consistency.

5. Remove from flame and set in a open flat tray. Allow to cool. Run the knife to cut it into squares.

Embellish with pistachios and relish the sweet treat.

Aloo Palak Saag (Potato and spnaich curry)

INGREDIENTS

1 Medium sized Onion sliced
1 Small onion finely chopped
2 Medium sized Tomatoes diced into cubes
1 Bunch Spinach roughly chopped
2 Medium sized potatoes boiled and cubed into bite size pieces
4-5 Green chilies
1 tbsp Ginger garlic paste
1 tsp Red chilli powder
1 tsp Turmeric
1 tsp Cumin seeds
1 tsp Coriander powder
1/2 tsp Amchur powder
1 tbsp Oil
Salt

PROCEDURE

1. Pressure cook spinach, sliced onion and green chilies.
Allow to cool and grind it into a smooth paste.

2. Heat oil in a heavy bottomed vessel add the finely chopped onion and saute for 2-3 minutes. Now add cumin seeds, turmeric, coriander powder and red chilly powder saute for another 2-3 minutes.

3. Add ginger garlic paste saute till the raw smell disappears then add the diced tomatoes mix well and cover with a lid allowing the tomatoes to soften.

4. Now sprinkle the amchur powder and pour in the spinach paste followed with one cup water.
Add the cubed potato and cook on low flame for atleast 30 minutes. (For the potatoes to absorb the flavor).

Serve with hot rotis.

Prawn Biryani

INGREDIENTS

250 grams shrimp
2 cups Basmathi rice
1 tsp Turmeric
1 tsp Red chili powder
1 tbsp Lemon juice
1 medium sized Tomato diced into cubes
2 medium sized Onions thinly sliced
1 Star Anise
1 Mace
7-8 Cloves
1 tbsp Cumin seeds
1 tbsp Coriander seeds
7-8 Green chilies
1 tbsp Ginger garlic paste
1-2 Bay leaves
2 inch Cinnamon stick


PROCEDURE

1. Wash and devein the shrimp. Marinate it with turmeric, salt, chili powder and lemon juice for atleast 60 minutes.

2. Wash basmathi rice and keep aside.

3. In a pan heat oil and saute the onion till it turns brown. Divide into three portions.

4. Heat oil in a pan and saute ginger garlic paste, cloves, cumin seeds, coriander seeds, cinnamon and green chilies.
Allow to cool and grind along with one portion of fried onion.

5. In a pan heat oil add bay leaf, star anise and mace. Add the diced tomato, saute for a minute and add the onion spice paste saute for another minute. Add the marinated shrimp mix well.
Add the washed rice and one portion of onion combine well.

6. Add sufficient amount of water and transfer into a pressure cooker or rice cooker.
Once done sprinkle the last portion of onion.

Serve hot with raitha.

Tomato soy bean curry

INGREDIENTS

1 Cup Soy beans
1 Large tomato diced into cubes
1/2 Onion chopped
1/2 Carrot chopped into bite size pieces and par boiled
2 Cloves of garlic roughly crushed
1 tsp Red chilli powder
1/2 tsp Turmeric powder
2 tsp Spice powder powder
Salt
1 tbsp Oil

SPICE POWDER

Grind the following into fine powder. Can be stored in a air tight box and used in several curries.

Equal quantity of coriander seeds, red chili powder, cumin seeds, turmeric, fenugreek seeds, black pepper, mustard seeds, dried ginger, nutmeg.
Few cloves, Mace, Cardamom and a pinch of asafoetida.


PROCEDURE

1. Pressure cook the soy beans until completely done.

2. Saute onions in a heavy bottomed vessel for about 5-6 minutes, add the garlic and saute for another minute. Add chilli powder, turmeric and spice powder.

3. Now add the tomatoes saute till soft. Add the carrot pieces and soy beans cover with a lid and cook for about 5-10 mins allowing the soy beans to absorb the flavor.

Enjoy it with hot rotis.

Caramel cake glazed with chocolate

INGREDIENTS

FOR THE CAKE

1 Box Betty Crocker Super moist French Vanilla cake mix
3 Eggs
4 tbsp vegetable oil
4 tbsp Water
5-6 tbsp or more caramel syrup (I used Hershey's caramel syrup)

PROCEDURE

1. In a large mixing bowl add all the ingredients and mix well with an electric mixer.

2. Bake according to box instructions.

3. Bake two 2 1/2 or 3 inch cakes.


FOR THE CHOCOLATE GLAZE

3 tbsp sifted cocoa
15 gram Butter
200 gram Icing sugar
1 tbsp Maple syrup
125 ml Boiling water
1 Egg white


PROCEDURE

1. Sift cocoa into a heat proof bowl add butter (at room temperature) and maple syrup then stir in boiling water to make a thick, smooth paste.

2. Add the unbeaten egg white. Now gradually beat in the icing sugar with a wooden spoon or an electric mixer to make a thin smooth spreadable icing.

ASSEMBLING

1. Place one 3 inch cake on a plate, pour and spread the chocolate icing on it evenly.

2. Now place the second cake over it and cover the cake completely with the glaze.

Refrigerate the glazed cake for atleast 15 minutes before gobbling it.

Whole Green gram snack (Pesarlu)

INGREDIENTS

1 Cup Whole Green gram (Pesarlu)
1 tsp Mustard seeds
1 tsp Cumin seeds
4-5 Curry leaves
2-3 Dried red chilies
2-3 Green chilies
1-2 Cloves of garlic roughly crushed
1 pinch Asafoetida
2 tsp Oil
Salt


PROCEDURE

1. Soak the whole green gram (pesarlu) overnight. Drain the water and pressure cook. Keep aside.

2. Heat oil in a pan and splutter mustard seeds, cumin seeds and curry leaves. Add green and red chilies saute for a minute, add the roughly crushed clove of garlic and asafoetida.

3. Add the cooked whole green gram and salt. Saute for 2-3 minutes.
Remove from flame. Sprinkle few chopped onions and add little bit of lime juice if desired.


Enjoy the snack with a hot cup of coffee.