Strawberry milkshake

Hi All, this is the last post of this month. I am overwhelmed by the 800+  hits on my blog in less than a week's time. So, here is a sweet treat for you...
My daughter is crazy about strawberries. This is her favourite drink and I hope you too would like it.

Ingredients:
Cold milk - 200 ml
Nesquik strawberry flavour milkshake mix - 1 tbsp
Fresh strawberries - 4-5
Sugar - 2 tsp or more
Vanilla icecream or fresh cream - for topping (optional)

Preparation:
1. Add nesquik to the cold milk and shake well in a shaker. Pour into a glass.
2. Make a puree of strawberry and sugar (using a blender/mixer). Add this puree to the glass. It forms reddish pink layer on top of the milk.
3. Top it with vanilla ice cream or fresh cream.

Enjoy !!! Nesquik gives it a very creamy texture and gives a good flavour. Instead of using it, add more berries.

Sending this to Healing Foods - Berries hosted by Smitha, an event series started by Siri.

Fish Curry

This is a kerala style fish curry made with coconut oil. The curry leaves sauted in coconut oil  gives a distinct aroma to this curry. If you dont like/dont use coconut oil, you may use sunflower oil/any oil of your choice. I like this curry to be spicy, please adjust the green chilly and chilly powder as per your taste.

Ingredients:
Fish pieces - 500 gms
Onion  - 1 chopped
Chopped ginger -1 tsp
Chopped garlic - 1 tsp
Green chilly - 2 slit lengthwise
Curry leaves - a sprig or more
Tomato - 1 chopped
Tamarind - 1 inch square piece
Turmeric powder - 1/4 tsp
Chilly powder - 2 tsp or more
Coriander powder - 2-3 tsp
Mustard - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Coconut oil
Salt

Preparation:
1. Soak tamarind in hot water and make a pulp. Strain and add the spice powders(turmeric, chilly and coriander) to this. Keep this aside.
2. Heat coconut oil in a pan and splutter mustard and fenugreek seeds.
3. Add chopped ginger, garlic and green chilly and saute for a few seconds.
4. Add onions,curry leaves and salt and saute till onions are soft.
5. Add the tomatoes and saute till oil starts appearing.
6. Now add the tamarind pulp and bring it to a boil. Add water as required.
7. Lower the flame and cook till the gravy starts getting thick.
8. Add the fish pieces and cover and cook till the fish is done.

Serve hot with rice. Tastes great with red/brown/kerala rice. This curry is much more tastier the next day :-)

Tomato Chutney

We love hot idlis wth spicy chutneys. I keep experimenting with the chutneys and here is one spicy tomato chutney recipe. This is a modified version of tomato chutney that my ma-in-law makes.

Ingredients:

Onion - 1 chopped
Tomato - 2 chopped
Turmeric powder - 1/4 tsp
Chilly powder - 1.5 to 2 tsp
Shredded coconut - 2 tbsp
Oil - 1 to 2 tbsp

For seasoning
Oil -  1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - a few

Preparation:
1. Heat oil in a pan and add onions. Saute till they are soft.
2. Add turmeric powder and salt and mix well.
3. Add chopped tomatoes and saute till tomatoes are cooked well.
4. Add chilly powder and mix well.
5. Add shredded coconut and saute for a minute.
6. Let it cool. Grind it to a smooth paste. I generally add no water for grinding.
7. Heat 1 tsp of oil in a pan and splutter mustard seeds.
8. Add curry leaves and then add the ground paste.Saute for a couple of minutes.

Serve with hot idli or dosa...

Egg curry with a rich gravy

Today my husband asked for a different type of egg curry which has a thick gravy. So here it is, a thick egg curry with the aroma of whole spices and the richness of coconut and cashew nuts.


Ingredients:

Boiled eggs - 4
Finely chopped onions - 2
Ginger garlic paste - 1 tsp
Chopped tomato - 1
Red chilli powder - 2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Meat masala - 1 tsp
Salt
Curry leaves - A sprig
Oil - 2 tbsp
Coriander leaves - to garnish

For the masala paste
Oil - 2 tsp
Fennel seeds - 1/2 tsp
Cinnamon - 1 inch piece
Cloves - 1
Cardamom - 1 (optional)
Shredded coconut - 1/2 cup
Cashew nuts - 5 or 6 soaked in warm water for 10-15 mins

Preparation:
1. Heat oil in a pan and add fennel seeds, cinnamon, cloves and cardamom. Fry for a minute and then add the shredded coconut. Fry till coconut becomes golden brown. Let it cool. Grind this along with the soaked cashew nuts and a little water to make a smooth paste. Keep it aside.
2. Heat oil in a non stick pan, add chopped onions and fry till transparent.
3. Add ginger-garlic paste saute for a minute.
4. Add curry leaves, spice powders and salt and combine.
5. Add the chopped tomatoes and fry for 4-5 mts.
6. Add the ground paste and cook for few minutes, stirring so that it does not stick to the vessel.
7. Add 1-2 cups of warm water and bring to boil.
8. Add the boiled eggs and combine. You may add a little pepper powder if you like. Cook till the gravy thickens. Garnish with chopped coriander leaves. This curry has a rich and thick gravy.


Serve hot with roti, paratha, appam or plain rice.

Chicken Biriyani

Ingredients:

Chicken pieces - 1 kg

For marination
Ginger - 4-5cm piece
Garlic - 4-6 nos (adjust as per size)
Green chillies - 6-8 nos (adjust as per spice level and size)
Turmeric powder - 1/2 tsp
Salt

For masala
Onion sliced - 2 big
Tomato chopped - 2
Biriyani Masala or home made garam masala - 1-2 tbsp. I use Eastern Biriyani masala most of the times. To make home made masala, check this link.
Ghee/Oil - 2 tbsp. If you want to reduce the amount of ghee in the biriyani, you may use sunflower oil while making the masala. Use Ghee only for the rice.

For the Biriyani Rice
Ghee - 2 tbsp
Green cardamom -4
Cloves -4
Cinnamon - 2 inch piece
Star anise - 1 small broken to pieces
Onion sliced finely - 1 small
Basmati Rice - 3 cups
Lemon juice - 2 tsp
Salt.

For garnishing
Coriander and mint leaves - a handful
Cashew nuts and raisins - as you like :-)

Preparation

1. Grind the ingredients listed under 'For marination' into a smooth paste with a little water.
2. Marinate the chicken pieces in this paste.
3. Heat Ghee/Oil in a large pan.
4. Saute the onions till they are soft.
5. Add the tomatoes and cook till they are soft.
6. Now add the marinated chicken to this. Cover and cook for 5 minutes.
7. Add the biriyani masala/ home made garam masala and mix well.
8. Add 1/2 cup water and cover and cook till the chicken is done. The gravy should be thick. Now the masala is ready, keep it aside
7. Heat Ghee in a vessel and add the cardamoms, cloves, cinnamon and star anise. Saute for a minute and add the onions. Saute for few minutes.
8. Add the basmati rice and mix well. When the rice starts crackling, add 6 cups of hot water, lemon juice and salt. You may add a pinch of turmeric powder if you want. Note that the salt is only for the rice. We have used salt separately for the masala.
9. Cook till rice is done and the water is dried up.

Layering the Biriyani:
1. Grease the bottom of a non stick/thick bottom vessel with some ghee.
2. Make a layer of biriyani rice. After that make a layer of chicken masala. Repeat this process till the rice and masala is layered completely. The top layer must be of rice.You may sprinkle some ghee in between layers.
4. Fry the cashew nuts and raisins in ghee and spread it on top of the masala.
5. Also add the chopped coriander and mint leaves.
6. Place the vessel on top of stove and lower the flame. Keep it for 10-15 mins.
7. You may also place a pan of boiling water on top of the biriyani vessel so that the heat is from both the sides.

Serve hot with raitha, papad and pickle

Chocolate Fudge Brownies

Now that we have many spicy dishes lined up on my blog, lets take a sweet turn. I have been thinking of baking a brownie for almost a month now. Finally I made it today and I am happy with the result. This is to celebrate my blog launch and it has crossed more than 200 hits in a single day. Thanks dear friends..

Here is the recipe

Ingredients:

Chocolate chopped - 100g 

Butter - 100g 

Self Raising Flour - 200g 

Soft brown sugar or caster sugar - 200g

Eggs - 3

Cocoa powder - 2 tbsp
I used a few flaked almonds to decorate.

Preparation:

1. Melt the chocolate and butter together in a sauce pan over a low heat.

2. Turn off the heat and gradually stir in the sugar and eggs

3. Add the self raising flour and cocoa powder.

4. Pour the mix into greased baking tray or tin.

5. Bake for 15-20 minutes at 180C, the middle should be soft. Let the brownies cool in the tin.

Recipe Source: BBC GoodFood

Chettinad chicken

Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state. Chettinad cuisine is one of the spiciest and the most aromatic in India.

and is famous for its use of a variety of spices used in preparing mainly non-vegetarian food.

Ingredients:

Chicken pieces - 1 kg

For the masala

Shredded coconut - 1 cup

Whole Dry red chilies - 6-8

Poppy seeds / Khus Khus - 2 tsp

Coriander seeds - 1 tsp

Cumin seeds/Jeera - 1/2 tsp

Fennel seeds – 1-2 tsp

Cinnamon stick – 1 medium size piece

Cardamom – 4

Clove – 4

Star anise – 1/2

Whole pepper corns - 1/2 tsp

Ginger & garlic- 1/2 tbsp each

Turmeric powder – 1/2 tsp

Chili powder – 1 tsp

Onion- 2

Tomato – 3 medium

Lemon – 1

Curry leaves

Salt

Oil

Preparation:

1. Fry the ingredients listed under 'For the masala' in oil, till it turn golden brown. Let it cool.

2. Grind this with ginger and garlic. Do not add water while grinding. Add 1/2 – 3/4 cup of water to the ground coconut mix and make it a thick paste.

3. Heat oil in a bottom heavy pan and add sliced onions and fry it till it becomes golden brown.

4. Add coconut mixture and curry leaves and stir it continuously for a few minutes.

5. Add tomato and turmeric and chili powder and mix well. Once the powders are fried well add chicken pieces & salt, combine well and cook for 5 minutes.

6. Add lemon juice and 2 cups water and cover and cook till the chicken is done. Garnish with coriander leaves.

Recipe source: Maria's Menu

Kadai Paneer

I love paneer in any form. I usually make Matar Paneer, but this time I decided to try kadai paneer for a change. I use store bought paneer.

Ingredients:

Paneer cubes - 250 gms

Capsicum/Bell Pepper - 1 diced

Onion - 1 diced

Ginger Garlic Paste - 1 tsp

Tomato puree - 2 tbsp

Turmeric powder - 1/4 tsp

Chilly powder - 1 tsp or more

Coriander powder - 1 tsp

Garam masala - 1/2 tsp (I use home made masala. Check cooking tips for the recipe)

Kasoori methi - a pinch

Salt

Ghee/Oil - 2 tbsp

Preparation:

1. Heat Ghee/Oil in a pan, add onions and saute till they are soft.

2. Add ginger garlic paste and saute well.

3. Add the spice powders,kasoori methi and salt and saute for a minute.

4. Add tomato puree and saute till oil starts appearing.

5. Now add capsicum and mix well. Add some warm water and cover and cook for a couple of minutes.

6. Add paneer cubes and combine. Check the gravy and add water if required.

7. Cover and cook on low flame for few minutes.

8. Serve hot with chappathi, roti or nan.

Stuffed and baked Bell Peppers

A Perfect evening snack.

Thanks Mila for the wonderful recipe...Ive made some variations to your recipe...

Ingredients:

Bell Peppers / Capsicum - 5

Potatoes cubed - 500 grms

Onion - 1 small finely chopped

Chopped Ginger - 1 tbsp

Chopped Garlic - 1 tbsp

Chopped Green chillies - 2

Chopped coriander - 2 tbsp

Cumin Seeds - 2 tsp

Turmeric powder - 1/4 tsp

Pepper powder - 1/4 tsp

Lemon juice - 1 tbsp

Sunflower oil

Salt

Preparation:

1. Cut the top of the bell pepper and remove and discard the seeds.

2. Make sure that the bell pepper can stand upright or cut a thin slice from the bottom of the pepper to level it .

3. Bring a large pan of boiling water slightly salted and immerse the peppers in it for 6-8 mins.

4. Boil the potato cubes in slightly salted water. When they are 3/4th cooked, drain and keep aside.

5. Heat sunflower oil in a large frying pan.

6. Add the cumin seeds followed by chopped ginger, garlic, green chillies and onion. Saute till onions are soft.

7. Add potato cubes, salt and turmeric powder. Combine well and cook for few minutes. Take care not to mash the potatoes.

8. Add pepper powder, coriander leaves and lemon juice and give a good stir.

9. Stuff the bell peppers with the potato mix.

10. Preheat the oven at 150 degree for 10 mins. Bake the stuffed peppers for 30 - 35 mins.

Serve hot with a cup of tea/coffee ...

Sending this to Let's Get Stuffed Series: Bell Peppers or Capsicum hosted by Archana of The Mad Scientist's Kitchen . This event is initiated by Vatsala of Show and Tell

Linking to Life is green

Also to Potato Mania hosted by Siri

Chilly Gobi

Cauliflower/gobi dishes are my favourites in vegetarian cuisine. Chilly Gobi tops the list. I never thought home made chilly gobi would taste so good until I tried it out after finding the recipe on Mariasmenu website. I've made a few changes to her original recipe.

Here is the recipe

Ingredients:

Cauliflower florets – 2 cups

For Marination

Plain flour (maida) – 3 tbsp

Cornflour – 2tbsp

Pepper powder – 1/2 tsp

Salt

Oil – 1 tsp

Water

Onion – 1 big, chopped

Ginger – 1 tbsp, chopped

Garlic – 1 1/2 tbsp, sliced

Green chilly – 1-2

Soya sauce – 1 – 1/2 tbsp

Tomato sauce – 2 tbsp

Red chilly sauce – 1 1/2 tbsp

Pepper powder – 1 tsp

Salt

Oil

Preparation:

1. Boil cauliflower florets in salted water for 3-5 minutes and drain the water completely.

2. Make a thick batter with the marination ingredients. Dip the cauliflower florets in the batter & shallow fry it till the florets become golden brown. Keep it aside.

3. In the same oil, add ginger, garlic, green chilly & onion. Cook till the onion becomes soft.

4. Add all the sauces, pepper powder and salt. Mix well.

5. Add the fried cauliflower & combine well. Make sure that the florets are well coated with the sauces.

6. Garnish with spring onion, coriander leaves etc; Serve hot.

Notes: You can use red chilly paste instead of red chilly sauce. To make red chilly paste, add 1 tsp of vinegar to 2 tsp Kashmiri chilly powder.

Recipe Source: www.mariasmenu.com

Green peas with scrambled egg

This is an easy and nutritious side dish. I made it especially for my daughter who loves greenpeas but not egg. But she loves this dish as egg comes with the peas :-)

You may also add diced carrots to this to make it more colorful and nutritious too.

This may also be used as a sandwich filling.

Easy recipe suitable for bachelor cooking too.

Ingredients:

Green peas / Matar (fresh or frozen) - 1 cup

Onion - 1 small finely chopped

Turmeric powder - 1/4 tsp

Chilly powder - 3/4 to 1 tsp

Coriander powder - 1 tsp

Tomato - 1/2 finely chopped

Mustard and cumin seeds - 1/2 tsp each

Egg -2 beaten with a pinch of salt

Salt

Oil

Coriander leaves or curry leaves

Preparation:

1. Heat oil in a pan and splutter mustard and cumin seeds.

2. Add onions and saute well till the onions are soft.

3. Add all the spice powders and salt and mix well.

4. Add tomatoes and saute till oil appears.

5. Add the green peas and mix well. Cover and cook till they are half done. If you are using frozen peas, soak it in warm water till tender.

6. Add the beaten egg to this and stir well while adding so that the egg is scrambled properly.

7. Add coriander leaves or curry leaves and stir well.

Pepper Chicken

It was a cold Saturday evening and I was craving for something spicy to pep up my taste buds. I found boneless chicken in the fridge and was wondering what to prepare. I searched the internet for more than half an hour, but couldn't find what I was looking for. I got some ideas from here and there but was not completely happy with any particular recipe. Finally I decided to try something on my own and it came out very good.

Ingredients

1. Boneless chicken (bite size pieces) - 300g

Turmeric powder - 1/4 tsp

Salt - to taste

2. Whole pepper corns - 2 tsp

Shallots(Small onion) - 3 nos

Ginger - a small piece

Garlic cloves - 2-3

3. Sunflower oil

Onion - 1 big finely chopped

Curry leaf - A sprig

Water - to cook the chicken

Method of Preparation

* Crush together the ingredients given under item 2. Mix this with chicken, turmeric powder and salt and marinate for half an hour.

* Heat oil in a pan and saute onions. Add curry leaves. Add the marinated chicken and stir well. Add water just enough to cook the chicken. Cook till the chicken is fully done.

* If there is any water left, keep on high flame till the water evaporates. Do a taste check and add a little Pepper powder if required. Keep frying it till the chicken gets dry and gets a dark colour.

Mushroom Manchurian

Hey, I'm all excited. This is my first blog post.

A perfect way to get started is with a starter :-) And here is the recipe...

Ingredients:

Closed cup or button mushrooms - 250 gms
For the batter
Plain flour/maida - 1 cup
Cornflour - 1/2 cup
Egg -1 (Optional)
Pepper powder - 1/2 tsp
Salt

For the masala
Sunflower oil - 1-2 tbsp
Finely chopped Ginger, Garlic and Green Chillies - 1 tsp each
Finely chopped Onion - 1 big
Soya sauce - 1 tbsp
Tomato ketchup - 2 tbsp (or more to suit your taste)
Chilly powder - 1 tsp
Pepper powder - 1/2 tsp
spring Onions and Coriander leaves chopped - a handful

Method of Preparation:

1. Beat the egg and add flour/maida and cornflour. Add Pepper powder and salt. Mix well and add a little water to make a thick batter.
2. Clean and cut mushroom to bite size pieces. Dip them in the batter and deep fry till they turn golden brown.
3. Drain and keep it aside.
4. Heat oil in a pan and add the chopped ginger, garlic and green chillies. Saute for a minute.
5. Add the chopped onions and saute till it becomes soft.
6. Now add soya sauce, tomato ketchup, chilly powder and pepper powder and mix well.
7. Add the fried mushrooms and give it a good stir. Make sure that the mushrooms are coated well with the masala
8. Add the chopped spring onions and coriander leaves and mix well.
9. Serve hot :-)

This dish tastes best when served piping hot. Best paired with fried rice