Tuesday, April 15, 2014

Chicken-Veggies Fry

Chicken: 700gms
Capsicum: 1
Carrot: 1
Beans: 7
Cauliflower florets: 10
Koosa/Zucchini: 1
Potato: 1
Onion: 1
Kashmiri chilli powder: 2tbsp
Turmeric powder: ½ tsp
Garam Masala: 1tsp
Fennel seeds: 1tsp
Salt: needed
Oil: 2tbsp, 4tbsp
Lemon juice: 3tbsp
Curry leaves: few

Method Of Preparation
Cut the chicken into small pieces. Wash and drain.
Peel and chop the veggies into medium sized pieces.
In a bowl add chilli powder, turmeric powder, garam masala, fennel seeds, lemon juice, 2tbsp oil, curry leaves.
Mix this well with hand, if needed sprinkle some water.
Now add the chopped veggies and chicken to it and mix well.
Marinate to about 30minutes.
Heat 4tbsp oil in a wide pan.
Add in marinated chicken and veggies to it.
Stir in and don’t close the lid.
After 5 minutes and low the flame and close with the lid.
After few minutes take out the lid increase the flame and stir occasionally till you get it done.
Don’t make it too dry.

Serve hot with chappathi/Roti

Wednesday, April 2, 2014

Coin Biscuit

Egg: 2 (at room temp)
Sugar: ½ cup
All-purpose Flour: 7tbsp
Baking Powder: ½ tsp
Vanilla Extract: 1 ½ tsp
Salt: a pinch   

Method Of Preparation
Combine flour and baking powder and sift and keep aside.
Take another bowl. Add in egg, sugar, salt and vanilla essence. .
Beat well with an electric beater till it becomes pale yellow and doubles the volume.
Now add the flour mixture to it and combine by using a wooden spoon. At this stage don’t use electric beater.
Line the baking tray with greased butter paper.
Transfer the batter to the piping bag with the round nozzle.
Preheat the oven at 180 deg C.
Apply gentle pressure and squeeze the piping bag dropping coin shaped batter on to the butter paper. Leave enough space while dropping the batter.
Bake in preheated oven to about 12-15minutes or till the sides become light brown colour.
When done remove from the oven and let it cool. These biscuit will be soft at the stage while we are removing from the oven, it will go crisp when it cools. So don’t over bake.
When cooled, store in an air tight jar.

Monday, March 17, 2014

Fenugreek Leaves Curry

Fenugreek Leaf: 1 bunch
Lentils/Parippu: 1 cup
Garlic: 5cloves
Onion: 1
Green Chilli: 2
Turmeric powder: 1tsp
Salt: needed
Coconut Milk Powder: 4tbsp
Coconut Oil/Butter: 2tbsp

Method Of Preparation
Wash and add lentils to the cooker. Add garlic, chopped onion, green chilli, turmeric powder and salt.
Add 3 cups water to it.
Keep on flame and when the first whistle comes and lower the flame and keep for another 15 minutes so that the lentils will get cooked well.
Switch off the flame and when pressure releases open the lid and again switch on the flame. (If there is more water increase the flame and add the leaves only after the lentil gravy become thick)
Add the washed and chopped fenugreek leaves to it.
When it just boils add the coconut milk powder to it.
Switch off the flame and add coconut oil to it.
Serve hot with chappathi/roti.

Sunday, March 9, 2014

Egg Pepper Masala

Onion: 4
Garlic: 6 coves
Ginger: 1” piece
Green Chilli: 3
Pepper Powder: ¾ tsp
Garam masala: ½ tsp
Turmeric powder: ¼ tsp
Oil: 4tbsp
Salt: needed
Lemon Juice: 1tsp
Coriander leaves chopped: few
Hard boiled eggs: 3

Method Of Preparation
Crush or make paste of green chili, garlic and ginger. Keep aside
Heat oil in a pan and add thinly sliced onion to it.
When it becomes slight brown color add the ginger garlic paste mix.
Sauté for a minute or till the raw smell takes off.
Then add pepper powder, garam masala and turmeric powder to it. Add salt too.
Stir in and add 1cup water to it.
Let it boil and gravy become thick.
When gravy becomes thick, add in silted hard boiled eggs, lemon juice and chopped coriander leaves. Stir so that the masala coats well on the eggs.
Switch off the flame.
Serve hot with chappathi/roti.

Sunday, March 2, 2014

Oats with Veggies

Oats: 6tbsp
Capsicum: 1 small
Onion: ½
Tomato: 1
Mixed vegetables: ¼ cup
Salt: needed
Spring onion: 1 string

Method Of Preparation
In a bowl add all the ingredients except spring onion.
Add 2 ½ cups water to it.
Stir well and keep on flame.
Stir continuously till you get the oats and veggies cooks and till it becomes thick.
Remove from flame and add chopped spring onion and serve hot.

Note: You can add chicken maggi cube instead of salt.

Wednesday, February 26, 2014

Jam Infused Mug Cake

Maida/Plain Flour: 4tbsp
Milk: 3tbsp
Egg whisked: 3tbsp
Sugar: 4tbsp
Oil: 3tbsp
Baking Powder: ¼ tsp
Vanilla essence: 1/2 tsp
Jam: 1tbsp (any flavor)

Method Of Preparation
In a bowl add baking powder and maida. Mix it well.
Then add in sugar, oil, milk and egg.
Give it a stir without lumps; I just beat with an electric beater.
Pour this batter into a greased mug.
Add jam to the middle of the batter. (As soon as the jam is added keep it in microwave)
Microwave it in high power for 2 minutes.
Insert a toothpick and check whether it is done, if not keep for 30sec more.
Take out from the oven and enjoy.