Jade Chicken Soup

Ingredients:
Boneless skinless chicken - 50 gms
Egg whites - 2 or 3 (based on individual liking)
Spinach leaves - 1 handful(can use any odorless, used ponnanganni keerai (green copper dwarf leaves))
Cornstarch - 1-2 tablespoons (as thick required)
Garlic paste - 1 tablespoon
White or black pepper powder - 1 -2 teaspoon (as spicy required)
Salt  to taste
Oil - 2 tablespoons

Method:

Boil a cup of water, when it boils, add spinach. Cook it for 2 minutes, and keep it closed for 10 minutes.

Once it is cool, drain water, blend it as a paste and keep aside.

Chop chicken to small pieces. Saute it with little oil, 1/2 tablespoon of garlic and salt to taste.

Cook it for 10-15 mins, until the water oozes dries up.

Allow it cool and shred it to pieces.

Beat egg whites and keep it aside.

Mix cornstarch in 2 tablespoons of water and keep aside.

Heat a wok with little oil. Add rest of the garlic paste, and shredded chicken and saute it for 2 minutes.

Add spinach paste, salt and pepper powder. Saute it until raw smell goes off.

Add 3 cups of water and bring it to a boil.

Reduce flame and add dissolved cornstarch, carefully stirring it.

Depending on the thickness you require, can adjust the cornstarch.

Cook for 5 more minutes and then add beaten egg whites little by little.

Mix it with ladle, so eggs would be into pieces.

Garnish with pepper powder and serve hot.


Variations:
Can add vegetables like sauted carrot, lettuce, etc.

Chopped spinach can be added instead of making it paste. Kids might not like it;-)

Chicken stock can be used instead of water.

Tom Yum Prawn Soup

Tom Yum or Tom Yam soup - name derived from two thai words, 'Tom' refers boiling process and 'Yum' or 'Yam' refers to the spicy and sour flavours. Feels good to have it on a rainy day or when we are having a severe cold and headache ;-)

Thailand's signature dish which is widely prepared with variety of variations. But still, the main ingredients remain lemongrass, galangal, kaffir leaves. It was proven that these ingredients along with cumin and grachai helps in reducing Cancer risk. These form the main ingredients of Thai cuisine, so you can try thai dishes often to boost your immune system.

Source here.

Even if you don't get fresh ones, go for dried bottled spices. My variation of tom yum soup below:

Ingredients:
Prawns - 10-12 nos
Tomatoes - 2 sliced
Galangal (Thai ginger) - 1 inch piece, sliced
Kaffir leaves (Lime leaves) - 8-10 leaves
Lemon grass - 2 stalks, sliced into small pieces
Lemon - 1 (extract juice)
Thai chilies (Green/Red) - 4 nos each (Thai red chilies will be damn hot, so I use a mix, adjust accordingly for spice level)
Button Mushrooms - 4-5 (optional), sliced
Oyster or Fish sauce - 1/2 tablespoon (optional)
Chicken stock cubes - 2 (I used Knorr ones)
Coriander leaves few for garnishing
Salt to taste
Water - 4 cups


Method:

Peel, devein and wash the prawns and keep aside.

Boil water in a large pan. Add chicken stock cubes and mix well until it dissolves.

Then add galangal, lemon grass, kaffir leaves, tomatoes, chilies and bring it to a boil.

Add prawns, mushrooms and cook for 3-5 minutes, depending on the size of the prawns.

Once prawns are cooked, add oyster sauce and mix well.

Taste and add salt as oyster sauce has salt in it.

Switch off the flame, add lemon juice and mix well.

Garnish with coriander leaves and enjoy it hot.

Note: If it is too spicy, adjust adding more lemon's juice.


Cooking time 15-20 minutes
Serves 4 people

Mutton Biriyani

It's always a good feeling to eat or cook Biriyani. One dish can go wrong even if a garlic pod is more :D. Had a privilege of having my hubby's Periyappa (80+) and Periamma (70+) for 2 weeks at our home. Her biriyani was always Best with the same taste, every time we visited them. Made her cook for us and got the inputs from her, to fine tune the taste of biriyani. Thanks to her and so far, for the past 2 years, its error-free biriyani with the same taste every time 👍👍.

A little bit of variation will always be there initially, because of the spices we use, after series of trials, you can get it corrected in course of time;-)

Here you go for the recipe......

Ingredients:
Mutton - 1/2 kg (we get sheep meat only)
Seeragasamba rice - 4 cups (Used double deer brand)
Garlic - 1 1/2 whole (used China garlic. If using Indian garlic, use 2 whole garlic
Ginger - 1/2 inch size
Onions - 3-4 depending on large/medium sized
Green chilies - 8-10, depending on the size n spice
Tomatoes - 1 big sized
Mint leaves - 1 bunch
Curry leaves - 1 sprig
Coriander leaves - few
Bay leaf - 2
Cinnamon stick - 1/2 inch sticks - 2 nos
Cardamom - 3 nos
Cloves - 5-6 nos
Fennel seeds (Sombhu/Saunf) - 1 teaspoon
Red chili powder - 1/2 to 1 tablespoon (depending on required spice level)
Ghee/butter - 2 tablespoons
Cooking oil - 3 tablespoons
Salt to taste

For cooking mutton:
We get sheep meat here, so need to cook it separately as it is little hard. Normally I will pressure cook it for 8 - 10 whistles, with the below ingredients. Do not cook it fully, as it would be cooked again with rice, so adjust the cooking time accordingly.

Bay leaf  -1
Cinnamon stick - 1/4 inch stick
Cardamom -1
Cloves - 2
Fennel seeds - 1/2 teaspoon
Turmeric powder - 1/2 tablespoon
Chilli powder - 1/2 tablespoon
Curd - 1/2 cup
Water -1 cup

Method:
Wash mutton, cut into small pieces and pressure cook as above.

Once it is cooked, separate the mutton pieces and cooked water. We would be adding this too with the biriyani later.

Cut onions into thin slices. Slit green chilies. Slice tomatoes.

Wash mint leaves thoroughly and keep the leaves separately.

Make a coarse paste of ginger and garlic without water.

Wash and soak water in 2 cups of water for 15 mins. Water used for soaking is also counted, so measure it for soaking.

Note : Rice and water is always 1:2 ratio. If you are soaking for more than 15 mins, then the ratio is 1:1.5.

Heat oil in a pressure cooker. Once it is hot add bay leaf, cinnamon stick, cardamom, cloves and fennel seeds. Saute for a minute.

Add green chilies and onions. Saute it until onions turn golden brown.

Add ginger garlic paste, curry leaves and tomatoes and saute it until the raw smell goes off.

Once it is done, add the cooked mutton, chili powder, salt to taste and saute well for 2 minutes.

Then add mint leaves, mix it and cook for 5 minutes. Then add soaked rice without water and ghee and mix well.

Add 8 cups (soaked water + cooked mutton water + plain water) of water, coriander leaves and mix well.

Check salt and spice levels before closing the lid. Pressure cook for 2 whistles and switch off stove.

Wait until the pressure releases completely. Once opened, mix it well with the ladle stick, so the rice won't break.

Enjoy it hot with raitha.


Cooking time 45 minutes.
Serves 6 persons.

Singapore's Pepper Crab

Pepper crab is one of Singapore's delicacy. Very tasty and yummy, that I started to follow this method for cooking crabs. Below is my version of the recipe, check it out!

Ingredients:
Srilankan crabs - 2 (This type of crabs are filled with flesh and tasty to eat)
Garlic - 5-6 pods, finely chopped
Onions - 2 medium sized, sliced into pieces
Pepper - 3-4 tablespoons, crushed coarsely (Adjust according to spice level)
Oyster sauce - 3 tablespoons, (Adjust according to spice level)
Light Soya sauce - 2 tablespoons, (Adjust according to spice level)
Curry leaves - 2 sprigs
Coriander leaves - a small bunch
Egg - 2 (seperate yolk, only white is needed)
Butter - 1 tablespoon
Oil - 2 tablespoons
Salt to taste


Method:
De-shell the crabs and wash thoroughly. Normally, I get it cut n clean from the market itself, so easy to wash at home.

Crack the crab claws with a pestle, gently, so that it can absorb the spices, when they are cooked.

Heat oil and butter in a pressure cooker.

Once it is hot, add chopped garlic, crushed pepper, curry leaves and crabs, saute well for 5 minutes.

Crabs will start turning orange in colour.

Then add oyster sauce, soya sauce and stir well. Sauces have salt added to them, so taste it and add more salt if needed.

Add half a cup of water and pressure cook for 3 whistles. Switch off and allow the pressure to settle.

Meanwhile, beat egg whites with 2 tablespoons of water and keep it aside.

Then open the lid, heat in high flame, add onions and saute well, until they are transparent.

Simmer the flame, move the crabs aside in the pan, and add egg whites to the gravy and mix well.

Once egg starts cooking, mix well and saute with the crabs.

Garnish with coriander leaves and serve hot.

Note: Can keep aside some crushed pepper, and add at the end with onions.

Preparation time 30 minutes.
Serves 2-3 persons.

Nandu(Crab) Masala

Well, it’s been a long time .... quite few reasons for not blogging ... My desktop and laptop, both were down since Thatchu showed all her love towards them :) We cannot blame her alone, as we kept them on reach for her.

Anyway, we got a new laptop now and I am blogging here with a special recipe, Crab masala.

For me, cooking crab is too simple than any other non-vegetarian, as it requires less preparation and cooks quickly too. But eating it takes quite a long, but taste is divine :) It has become our favourite and especially for Thatchu too. Once she starts she can't even wait for a moment for us to remove the flesh from the shell ... she loves it.

Mixed the recipes I learnt from my Mom and friend, to our taste. And here you go with it.....


Ingredients:
Crab - 1 (I used King size, weighing 1.5 kg)
Big onion - 1, finely chopped
Curry leaves - few
Cinnamon stick - 1, i inch size
Bay leaf - 1-2
Cardamom - 2
Cloves - 3-4
Oil - 2-3 tablespoons
Salt to taste

For masala paste:
Small onions - 8-10
Tomatoes - 2, medium sized
Pepper - 1.5 tablespoons (Add more for spicy)
Cumin seeds - 1/2 tablespoon
Fennel seeds - 1/2 tablespoon
Grated Coconut - 1/2 cup
Garlic - 5 pods
Ginger - 1 inch size
Green chillies - 2

Method:

Cut the crab into pieces, body and big claws separately and wash them.

Put a crack on the claws so that it will be easy for breaking and also the masala gets into it.

Grind all masala ingredients except tomatoes into a fine paste. Add little water if required.

Make tomatoes into a coarse paste and keep aside.

Heat oil in a pressure pan. Once it is hot, add bay leaf, cinnamon, cardamom, cloves and fry for a minute.

Add chopped onions, curry leaves and ground paste without tomatoes and fry until the raw smell of it goes off.

Once it is done, add the tomato paste and cook for 10 minutes.

Then add 2 cups of water, salt to taste and crab and mix well until the curry stick to all the pieces.

Pressure cook it for 2or3 (based on the type of crab, if they are soft shelled ones, then 1 whistle is sufficient) whistles.

Simmer the stove and once pressure is released, open the lid and cook until the gravy thickens.

Mostly all crabs turn orange colour, which indicates that they are cooked.

Serve hot with rice or chappathi.


Serves 2-3 persons.
Cooking time - 30 minutes.

Crispy Promfret fry (Vavval meen varuval)

I never tried this fish, but it has become one of my favourite now. Hubby's friend recommended this and it was very tasty. Try it out.


Ingredients:
Promfret fish (Vavval meen) - 2, medium sized
Chilli powder - 2 tablespoons
Coriander powder - 1 tablespoon
Cumin powder - 1/2 teaspoon (optional)
Turmeric powder - 1 teaspoon
Lemon juice - 1 tablespoon
Ginger garlic paste - 1 tablespoon
Curry leaves - few
Salt to taste
Oil as required for shallow frying.


Method:
Mix chilli powder, coriander powder, turmeric powder, cumin powder, lemon juice, ginger garlic paste, curry leaves, salt to taste and 1 tablespoon of oil.

Sprinkle little water to make it a thick paste.

Clean fish and apply this paste evenly on all sides and marinate for 2-3 hours.

Heat a flat pan, apply little oil.

Once it is hot, shallow-fry the fish both sides until they are crispy. 

Few drops of oil can be added while frying, if you feel it is too dry.

Serve hot with sambhar or rasam rice.


Cooking time : 15 minutes
Serves 2 persons

Prawn Gravy - Chettinad style and Awards

I always love chettinad cuisine and tried this gravy with Prawns. Followed the recipe of Chettinad chicken gravy which I posted previously.

Given the recipe once again:

Ingredients:
Prawns - 250 gms (Peeled, de-veined and washed)
Small sambhar onions - 15-20, chopped.
Tomatoes - 1, big sized, chopped
Garlic - 6-7 cloves, finely chopped
Ginger garlic paste - 1 teaspoon
Grated coconut - 3 tablespoons
KhusKhus - 1 teaspoon or cashews - 6-7
Coriander powder - 1 teaspoon
Cinnamon - 1 inch piece
Cardamom - 2
Cloves - 2
Bay leaf - 1
Aniseed - 1
Fennel seeds - 1 teaspoon
Curry leaves - few
Turmeric powder - 1/2 teaspoon
Salt to taste
Oil - 2-3 tablespoons

For Masala Paste:
Coriander seeds - 1 tablespoon
Red chillies - 6
Fennel seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Cinnamon - 1 small piece
Cardamom - 1
Clove - 1


Method:
Dry roast all masala items and grind them to a fine paste with little water and keep aside.

Grind coconut, KhusKhus/cashews and fennel seeds to a fine paste with little water and keep aside.

Heat pan and add oil. Once it is hot, add bay leaf, cinnamom, aniseed, cardamom, cloves and fry for a minute.

Then add ginger garlic paste, and saute for 5 mintues. Add curry leaves, onions, chopped garlic and fry for 10 minutes.

Add chopped tomatoes and saute until they are cooked. Add prawns, with turmeric powder and saute nicely until all water evaporates.

Then add the grinded masala powder, salt to taste, mix well for 5 minutes and add 2-3 cups of water and close the pan.

Cook for 10 minutes or until prawns are cooked.

Open the lid, add grinded coconut paste. Check the gravy consistency and adjust water and salt to taste.

Mix well and bring it to a boil. Garnish with coriander leaves and serve hot with rice.


Cooking Time : 45-60 minutes
Serves 4 persons

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Now to awards:

Sailaja and Sireesha have given me Scrumptious Blog Award:


It is a blog award given to sites who:

* Inspire you
* Encourage you
* May give Fabulous information
* A great read
* Has Scrumptious recipes
* Any other reasons you can think of that make them Scrumptious!

Thank you so much friends!!!
You guys have inspired and encouraged me!!!


The rules are:
- Put the logo on your blog or post.
- Nominate at least 7 blogs
- Let them know that they have received this Scrumptious award by commenting on their blog.
- Share the love and link to this post and to the person you received your award from.

I am not going to nominate anyone, as I got inspired from so many blogs. Every blogger deserves this!!! I request all my friends to pick up the award from my blog!

I'm Back with Dry Nethli(Anchovies) Varuval

Hello Everyone..... I am back:)

I was blessed with a baby girl on June 16th. Her name is THASWIKA and we were very happy to have her after 6 years of marriage.

But unfortunately, she had to undergo major heart surgery on her 4th day of her birth, as she was diagnosed with Coarctation of Aorta.

By GOD's grace and everybody's prayers she is improving now. Enjoying every single moment with her now :)

Coming back to cooking, here's a very simple dish to go.....




Ingredients:
Dry Nethli (Anchovies) fish - 100 gms
Chilli powder - 1 tablespoon
Turmeric powder - 1 teaspoon
Salt to taste
Oil - 2 tablespoons

Method:
Boil 2 cups of water. Switch off and add turmeric powder to it. Soak dryfish in it and allow it for 20-30 minutes.

Gently wash it 3-4 times with cold water and drain water completely.

Mix it well with chilli powder and keep aside.

Heat oil in a pan. Once it is hot, add fish and fry well.

Once they are half cooked, add salt to taste and fry for 5-10 minutes until they are crispy.

Goes well with hot sambar rice.

Cooking time : 15-20 minutes
Serves 2-3 persons

Chingri Malai (Creamy Prawn Curry)

Wanted to try different dish with prawns. Found a simple and good recipe here. Its a bengali dish. Try it out, simple and tasty.

Presenting the recipe below from the above link with minor changes:

Ingredients:
Prawns (shelled, deveined and cleaned) - 500 grams
Turmeric powder - 1/2 teaspoon
Onion paste - 1 cup
Ginger paste - 1 teaspoon
Chilli paste or powder - 1 tablespoon
Bay leaf - 1 or 2
Cinnamon - 1 small stick
Cloves - 4
Cardamoms - 4
Coconut milk - 2 cups
Corinader leaves - few
Ghee / butter - 2 tablespoons
salt to taste


Method:
Rub the prawns with some salt and wash well. Apply some turmeric powder and keep aside for 5 minutes.

Heat half the ghee (clarified butter) in a heavy-bottomed pan and saute the prawns for 10 mintues until they are soft.

Strain the prawns from the pan and keep aside. Now, add the bay leaves, cloves, cinnamon and green cardamoms and saute them.

Add the onion paste and stir fry on medium heat for about 10-15 minutes, till the paste is browned.

Then add chilli paste/powder and ginger paste. Fry briefly on low heat till the oil separates.

Add the prawns and coconut milk and salt as required. Mix gently. Simmer on low heat for about 2 minutes.

Mix in the remaining ghee (clarified butter) and cover tight for a little while.

Garnish with coriander leaves and serve hot with plain rice.



Cooking time - 30-40 minutes
Serves 4-5 persons.

Hyderabadi Chicken Dum Biryani

This is different type of biryani. Gravy and rice are cooked seperately and mixed together. I had it a lot, when I stayed in Hyderabad, missing it now ;)

Ingredients:
Chicken - 1/2 kg
Basmati rice - 2 cups
Onions - 2-3 big size, chopped
Tomatoes - 2, chopped
Cardamom - 4
Cloves - 4
Cinnamom stick - 2
Bay leaf - 2
Ginger garlic paste - 1 tablespoon
Chilli powder - 1-2 tablespoons (as spicy required)
Coriander powder - 1 tablespoon
Turmeric powder - 1 teaspoon
Yoghurt - 1/2 cup
Cumin seed powder - 1 teaspoon
Mint leaves - few
Coriander leaves - few
Salt to taste

Cashews - few
Oil / Ghee - 2 tablespoons


Method:
Wash and cut chicken into small pieces.

Marinate chicken pieces in yoghurt, turmeric powder, chilli powder, coriander powder, cumin powder, 1/2 of ginger garlic paste, chopped mint leaves for 30-60 minutes.

Boil 4-5 cups of water with 1 cinnamom stick, 1 bay leaf, 2 cardamom, 2 cloves and salt to taste. Wash rice and cook until they are half cooked. Drain excess water if any.

Heat oil in a pressure cooker. Add remaining cardamom, cloves, cinnamom stick bay leaf in it.

Then add the ginger garlic paste and fry for a minute. Add onions and saute until they are golden brown.

Add chopped tomatoes and add marinated chicken. Mix well and cook it covered until chicken is tender.

Then add salt to it(only for chicken, since rice has already salt in it) and mix well.

Once chicken is cooked and gravy is thick, switch off the flame and spread rice on top of it, cover it and allow it get cooked in the pressure.

After 20 minutes, mix it well and garnish with coriander leaves and fried cashews.

Serve hot with onion raita.


Cooking time : 30-45 minutes
Serves 4 persons


I am sending this to SWC - Andhra Pradesh Cuisine hosted by Priya.

Gooseberry Soup/Rasam and AFAM - Roundup

Everybody was wondering what happened to me.... hmmm.... busy shifting my house and started working now:)

Suddenly became too busy, but give me some time to cope up, will come back and bug you all again ;)

and ...... now to the A Fruit of the Month - Gooseberry Roundup:)



Guess, I have chosen a rare fruit, since many of my friends were not able to get it in market, including me too :( ;)

But I would suggest my friends living otside India, to get them as it has valuabe health benefits..... Read on.....


Amla enhances food absorption, balances stomach acid, fortifies the liver, nourishes the brain and mental functioning, supports the heart, strengthens the lungs, regulates elimination, enhances fertility, helps the urinary system, is good for the skin, promotes healthier hair, acts as a body coolant, flushes out toxins, increases vitality, strengthens the eyes, improves muscle tone and it acts as an antioxidant.

The Indian Gooseberry belongs to the Euphorbiaceae family. This fruit is ripe in autumn season in wet forest of hill areas in Indian subcontinent. In India it is considered as a sacred tree. The fruit is very nourishing. It tastes sour. Both dried and fresh fruits can be used.

It provides remedies for many diseases so it is widely used in ayurvedic medicines. Gooseberry is very rich in Vitamin C. It contains many minerals and vitamins like Calcium, Phosphorus, Iron, Carotene and Vitamin B Complex. Amla is also a powerful antioxidant agent. Many health problems are conduced by oxidative damage (when body cells use oxygen they produce by-products that can cause damage). Antioxidant agents prevent and repair such damages. Vitamin C is a good antioxidant agent and so is Gooseberry.

The health benefits of amla include the following:

Picture Source : Janet Ching

Eye Care: Taking Gooseberry juice with honey is good for improving eyesight. It improves nearsightedness and cataract. It reduces intraocular tension.

Diabetes: Gooseberry contains chromium. It has a therapeutic value in diabetics. Indian Gooseberry or Amla stimulate the isolated group of cells that secrete the hormone insulin. Thus it reduces blood sugar in diabetic patient.

Heart Disease: Gooseberry strengthens heart muscles. So heart pumps blood flawless throughout the body.

Infection: Due to its antibacterial and astringent attributes the Indian Gooseberry protects against infection. It improves body resistance.

Diarrhea and dysentery: Due to its strong, cooling and laxative properties Gooseberry is useful for remedies for diarrhea and dysentery. It is a great relief for gastric syndrome and hyperchlorhydria (burning sensation in abdomen).

Hair loss: Amla is used in many hair tonics. It enriches hair growth and hair pigmentation. It strengthens roots of hair , maintains color and luster. Eating fresh fruit or applying its paste on hair roots improves hair growth and color.

Improving appetite: Consuming Gooseberry powder with butter and honey before meal improves appetite. It helps in balancing Nitrogen level and thus increases weight in a healthy way.

Anti aging: Amla prevents health related hyperlipidaemia through attenuating oxidative stress in the ageing process.

The fresh fruit contains more than 80% water, protein, minerals, carbohydrates and fiber. It is also used as remedies for fever, liver disorder, indigestion, anemia, urinary problems, respiratory problems, cerebral, gastro and cardiovascular illness. Gooseberry lowers cholesterol level. It increases red blood cell production and strengthens teeth and nails. So the Indian gooseberry or Amla as a fresh fruit or juice or in dried form is much good for your health.

This article was contributed by Thuvaneesa.

Source : OrganicFacts.net


Thats too long I guess.... ;) so over to the entries.....

First to the international recipes .....

Ivy's Black Forest Cherry and Gooseberry Cake

Janet Ching's Vanilla ice cream with quattro berries sauce & macarons

and Panfried white fish with red gooseberries sauce

Now to the different variations of Gooseberry pachadi's(kind of salad) I received.....

Vidhya Iyer's Gooseberry Pachadi

Jaishree's Amla Curd Pachadi

EC's Nellikai Pachadi

Jayasree Satish's Nellikkai Arachukalakki

Shama Nagarajan's Nellikai Chutney

Lakshmi Venkatesh's Refreshing Gooseberry Squash
She was not able to take a picture.... so I made her recipe and posting the picture next week;)

Now to mouthwatering pickle recipes......

Jaishree's Amla Pickle

Vidhya Iyer's Gooseberry Pickle

Vandana Raman's Gooseberry Pickle

Sowmya Madhavan's Nellikai Thokku

Divya Kudua's Gooseberry Dry Pickle

Mythreyee's Instant gooseberry pickle

And now to my Gooseberry soup/rasam:

Ingredients:
Gooseberry - 1
Cumin seeds - 1 teaspoon
Pepper - 2 teaspoon
Small Onions - 2-3, finely chopped
Curry leaves - few
Coriander leaves - few
Salt to taste
Oil - 1-2 teaspoons

Method:
Dry roast cumin seeds and pepper nad grind them to a fine powder/paste.

Wash gooseberry, cut into small pieces and grind it to a fine paste.

Heat oil in a pan and saute onions, curry leaves in it, until they become soft.

Add all the grind paste/powder, 2 glasses of water and salt to taste.

Bring it to a boil and switch it off.

Garnish with coriander leaves and serve hot with papads or can be had with rice too.


Cooking time: 15 minutes
Serves 2-3 persons

Please let me know if I have missed some entry.... see you all soon!

Egg Pie / Tart

My first experiment on PIE's :) in an Oven Toaster. I just followed Ivy's Pie/Tart's recipe. Except I used small muffins plates to do it.

Made the filling as below:

Ingredients:
Boiled eggs - 3
Onions - 1 big sized, finely chopped
French beans - 5-6, finely chopped
Ginger garlic paste - 1 tablespoon
Fennel seeds - 1/2 teaspoon, powdered coarsely
Coriander leaves - few chopped
Salt to taste
Oil - 1 tablespoon

Method:
Heat oil in a pan. Add onions and saute until they are golden brown.

Add ginger garlic paste, fennel seeds, beans, salt to taste and fry until beans are cooked.

Garnish with coriander leaves and mix well.

Keep a spoonful of this filling into the pie shell with half of boiled egg.

Bake for 10 minutes and serve hot.

I used oven toaster so it was not perfect, but tasted good. So try this out in proper oven and enjoy!

Sending this Egg Pie Recipe to Ivy's Savoury Pie Event

and the picture to Jugalbandi's Click of the month - Crusts Event

Cocka-doodle-do.... Chicken Parade;)

I was thinking what to post today..... {main thing I was feeling lazy to type ;) }

Then saw Srilekha's Chicken Event

..... so reposting my Chicken dishes......


1) Chicken Gravy - Gravy


2) Chettinad Chicken Curry - Curry

3) Chicken Kurma - Curry


4) Chettinadu Kozhi(Chicken) Rasam - Soup


5) Pepper Chicken (Kozhambhu)Curry - Curry

6) Chicken Soup (Microwave Cooking) - Soup


7) Chicken Fry - Sidedish


8) Chicken Biriyani with Onion Raitha - Main Course

Chicken Gravy - My brother's way;)

I felt too lazy last sunday and wanted to eat out. It was drizzling and my hubby told we will buy-back. So went out and to our disappointment, Briyani got finished earlier than usual :(

Called my brother at home and told him, he said buy chicken, I will prepare. So bought some chicken and went to take rest;)

He prepared chicken gravy for chappathis. It was very tasty and aroma was amazing:)

For me, it will be always taste great, if someone cooks and feed me ;) My hubby said, the masala was better than what I prepare :(

So here goes my brother's recipe......:)


Ingredients:
Chicken - 400 gms
Onions - 2, chopped
Tomatoes - 2, chopped
Green Chillies - 3, chopped
Bay leaf - a small piece
Chilli powder - 1 tablespoon (or as spicy required)
Coriander leaves - few, for garnishing
Oil - 2-3 tablespoons
Salt to taste

For Masala paste:
Fennel seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Ginger - 1 inch long
Garlic - 3-4 cloves
Cardamom - 1
Cloves - 1-2
Cinnamom stick - a small piece
Green chillies - 2, small
Coriander leaves - few

Method:
Grind all the masala ingredients without or less water to a fine paste.

Heat oil in a pan. Add bay leaf, onions, green chillies and fry until onions turn golden brown.

Add chopped tomatoes and fry until they are cooked well.

Then add washed chicken, grinded paste, chilli powder, salt to taste and mix well.
Cook it covered until chicken becomes soft.

Garnish with coriander leaves and serve hot with chappathis or rice.


Cooking time - 20 - 30 minutes
Serves 3 persons

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Check out Beautiful array of Rakhis @ RAKHI EVENT Round up in my creations blog.

Also check for this month's CAN ART Event.

Please do participate!!!

Leftover Fish - Egg Masala

Having a great time with my nephew :) Sorry for not visiting all your blogs, he keeps me busy always;)

Very good recipe from leftover fried fishes. Good for breakfast, try this!

Ingredients:
Leftover fried or grilled fish - 1
Egg - 1
Onion - 1, medium sized, chopped
Green chillies - 1, chopped
Curry leaves - few
Coriander leaves - few
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Oil - 1-2 teaspoons
Salt to taste

Method:
Crush the fried fish, remove skin or scales from them and keep aside.

Heat oil in a pan. Add mustard seeds and allow it splitter.

Add cumin seeds, curry leaves, green chillies, onions and fry until onions turn golden brown.

Break the egg yolk into it and fry until it gets scrambled. Add salt to taste.

Fry for 5 minutes and add the crushed fish to it.

Mix well and fry for 5-10 minutes.

Garnish with coriander leaves and serve hot.

This makes a very good and tasty breakfast!


Cooking time - 15-20 minutes
Serves 1 person

Ivy passed me "MAGIC LAMP". Thank you Ivy for passing me the LUCK again :)
I have already got this and published here :)

Baby Shrimps/Drumstick leaves Stir Fry

This recipe was from my friend, Jil Jil. She does authentic Kanyakumari dishes. You can check her recipe here.

I have translated it below:


Ingredients:
Baby Shrimps - 250 gms
Drumstick stick leaves - 1 1/2 cup
Grated coconut - 1/2 cup
Small sambhar onions - 15, finely chopped
Chilli powder - 1/2 tablespoon
Turmeric powder - 1 teaspoon
Cumin seeds - 1/2 tablespoon
Mustard seeds - 1/2 teaspoon
Curry leaves - few
Salt to taste
Oil - 2 tablespoons

Method:
Boil 2 cups of water. Switch off the flame and add little salt and 1 teaspoon of turmeric powder to it.

Add baby shrimps and close it with a lid. Allow it like that for 30 minutes.

Grind grated coconut, 2 small onions, cumin seeds, a pinch of turmeric powder coarsely and keep aside.

Heat oil in a pan. Once it is hot, add mustard seeds and allow it to splitter.

Add curry leaves, chopped onions and fry until they are golden brown.

Wash and drain baby shrimps and drumstick leaves. Add both to it and fry well for 5 minutes.

Then add the grinded coconut and salt to taste and mix well.

Cook it in low flame with a lid closed.

Stir it in intervals and allow it to cook completely.

Serve it hot with rice.

Cooking time - 30 minutes
Serves 3-4 persons

Just came across Jeena's Fishing Trip Event .

So sending the above recipe and all my seafood recipes to the event .......

Click on the Titles for the recipe

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