Monday, May 31, 2010

Ginger Chicken (my version)

GINGER CHICKEN
Hi all,
This recipe is my invention.. I had the video for Ginger chicken by Vah chef but the video wasn't playing when I wanted to prepare this recipe today. As I had already decided about what to cook today I didnt want to go back with something else. I had already set an expectation to My Hubby dear that its GINGER CHICKEN today. So today another experiment on him and he loved it!!!!

Ingredients:
chicken - 1/2 kg
ginger - finely minced - 2 tbsp
salt to taste
onion - 2 (finely chopped)
turmeric powder - 1/2 tsp
red chilli powder - 1 tsp
corriander powder - 1/2 tsp
garam masala - 1/2 tsp
curd - 1 tbsp
curry leaves - 10 - 12
pepper powder - 1/2 tsp
oil - 4 tbsp
water - 1/2 a cup
Method:
- in a pan add oil
- add the onions and ginger and fry till they change to golden brown
- add the curry leaves and chicken
- add salt and turmeric powder and cook for 4 - 5 mins
- add red chilli powder, corriander powder, pepper powder and garam masala
- mix well
- add curd and cook for another 2 mins
- add water and allow that to cook till soft
- serve as a side dish with rice or chappathi

Chocolate Rava Ladoo

CHOCOLATE RAVA LADOO
HI,
Its so boring when to eat the same kindda dish rite? So today with a new dish ..... Again an experiment for my sweet tooth and I liked it!!!!!

Ingredients:
rava - 1 cup (roasted)
coconut powder - 1/2 cup
sugar - 3/4th cup (powdered)
cashews - finely chopped - 3 tbsp
raisins - 2 tbsp
cocoa powder - 1 tbsp
ghee - 4 tbsp
milk - 1 tbsp

Method:
- dry roast the rava till golden brown and grind them to a coarse powder in a mixer grinder
- add ghee and fry the cashew and raisins until golden brown
- add the powdered sugar and cocoa powder, seive it twice
- mix rava, cocoa powder + sugar powder, coconut powder, cashew, raisins
- mix well and that wil resemble bread crumbs
- now sprinkle milk and it will form a thick dough mixture
- make balls out of that and leave it to set for 2 - 3 hrs
- initially the rava ladoo will be soft when it sets it will become a bit hard.
- Serve
- Can be stored in room temperature for 4 days


Coconut Powder

COCONUT POWDER

Hi all,

I had around 4 coconuts at home after the pooja. I didnt know what to do. SO came up with this new idea of making the coconut powder which could be used in various sweet dishes and even in regular cooking.

I used microwave to make this recipe. This was very simple. My microwave's max high volts is 800 Watts. So timing would differ accordingly to every microwave

Ingredients:
coconut - 4 (grated)


Method:
- place the coconut in a microwave safe bowl
- keep it in high and cook for 4 mins
- do stir in between every 1 min
- allow that to cool
- and then grind that in a mixer grinder (Dry) until its a fine powder.


Sunday, May 30, 2010

Dhal and Vegetable Soup

DHAL AND VEGETABLE SOUP

HI all,

I have prepared a soup today.The soup is made with all possible vegetables that I had at home. You can also try adding beetroot if you dont mind about the colour. I havent added that though. A pretty easy to make soup and healthy one too...

This is the first time I have made this recipe and that have come out well. So Iam sure that you can also try the recipe.

Ingredients:
thuvar dal - 3 tbsp
carrot - 1 (chopped)
green chilies - 2 (chopped)
garlic - 5 - 6 (crushed)
tomato - 1 (chopped)
onion (small) - 6 - 7 (chopped)
turmeric powder - 1/2 tsp
beans - a handful (chopped)
broad beans - a handful (chopped)
green peas - a handful
salt to taste
coriander leaves - 1 tsp (chopped)
curry leaves - 2 - 4
butter - 1/4 tsp
water - 4 cups




Method:
- add all the above ingredients in a pressure pan and cook for 6 - 7 whistles
- smash the vegetables until they are mushy
- strain them
- serve them hot.

Saturday, May 29, 2010

Broken Wheat Kanji

BROKEN WHEAT KANJI

Hi All,

After getting discharged from the hospital, Iam being experimented with different varities of kanji by my mom. As I started feeling more hungry, everyday food is accompanied by either a soup of kanji before or after meals.

One way thats good too as it satisfies my hunger and a new healthy recipe to learn everyday some how.

This was prepared by my mom. Ususally she prepares the sweet version as a payasam and here.. she has made a kanji for me as Iam allergic to sweets now a days..


Here is the recipe...

Ingredients:
broken wheat - 1/4 cup
water - 4 cups
salt to taste
milk - 1 cup

Method:
- in a pressure pan add water, salt and the broken wheat
- cook for two whistles
- now when the steam is gone add the milk and serve hot ..

Thursday, May 27, 2010

Sago Kanji

SAGO KANJI

HI all,

This is a porridge recipe which anyone can consume. This is mainly given for feeding mothers as Sagu improves and helps in lactating.

Now a days Iam been given real good soups and kanji as a evening snack. This was really refreshing to have with rusk. I didnt add pepper as with salt itself the recipe was too good.

I had diabetics during preganancy so I've been asked to control the intake of carbohydrates stuff... so didnt add sugar. If you have a sweet tooth you can substitute salt and pepper with sugar and again its gona taste heavenly.

Ingredients:
sagu - 1/4 cup (washed and soaked for 2 - 3 hrs)
salt to taste
milk - 1/4 cup
water - 3 cups
pepper - to taste (optional)




Method:
- take 2 tsp of sago and leave it aside
- grind the remaing soaked sago into a fine paste and add water to grind if necessary
- in a pan add water and add the ground paste
- add the whole soaked sago and salt
- allow that to cook
- this would take atleast 3 - 4 mins
- now add milk when the mixture is cooked and when you are about to remove them from fire
- serve warm and add pepper if needed.

Note:
you can also grind the remaining whole sago also to a fine paste. But some how I liked the whole sago coming in between the smooth kanji in between. Its again optional.

Sura Puttu

SURA PUTTU

History:
This fish is mostly consumed by breast feeding mothers. In olden times, why even today these fishes are cooked and served to the feeding mothers. Its said that more milk is formed when this fish is taken. This fish is also known as Pal sura. This fish is one of an excellent dish that could be taken with some simple rice.

This fish is banned for ladies who are pregnant and usually not allowed to consume until they deliver.

This fish is also used to make real good cutlets as well.

Ingredients:
Sura meen (Shark fish) - 1/2 kg
onions - 1/4 kg
green chillies - 4 - 5 ( to taste)
garlic - a handful (peeled)
salt to taste
turmeric - 1/4 tsp
curry leaves - 10 - 12
oil to fry



Method:
- in a pressure pan add the washed and cleaned fish along with some turmeric and salt
- add some water and steam it for 2 whistles
- remove from the stove and keep it aside
- peel the garlic and chop them coarsely.
- chop onion finely
- chop green chillies into finely after removing the seeds.
- now remove the skin of the fish
- wash the fish again and make sure that the bones are removed as well
- now smash it well
- the fish will look like puttu
- in a kadai add oil
- add onions, garlic and green chillies
- fry until the garlic are cooked and the onions are nice brown in colour
- now add the fish and salt
- fry well
- leave it in simmer for 5 mins
- cook till the fish is golden brown

- add the curry leaves and remove from fire

- serve

Thanks goes to:
Nalini Aunty!!!!She believed me that I will not spoil the dish and gave the option to cook this dish. And Bingo.. my first trial was a real success. She is my guru in all my cooking!!!



Saturday, May 22, 2010

Chicken Soup

CHICKEN SOUP

HI all,
Iam back..!!!! I wanted to take off from cooking for some time but just just couldn't do that. I have delivered a baby gal 10 days back and everyone said that drinking healthy soups are too good at the time of lactaction.

My mom didnt know how to make this soup so just prepared this one!!!!!!

Ingredients:
chicken - with bones or only bones - 1/4 kg
water - 5 cups
salt to taste
turmeric powder - 1/4 tsp
pepper powder - 1/2 tsp
crushed ginger - 1/2 tsp
crushed garlic - 5 - 6
curry leaves - 10 - 15
corriander leaves chopped - 3 - 4 tbsp
cumin powder - 1/8 th tsp
onion - 1/2 finely chopped
tomato - 1 finely chopped


Method:
- add all the above ingredients in a pressure cooker
- allow that to cook and leave it for atleast 6 - 7 whistles
- allow the steam to settle down
- now mix well and pour only the soup
- relish it with soup sticks/fried bread slices/ rusk
- add salt and pepper if necessary.

Tuesday, May 11, 2010

Away from the Blog world ................................

WILL BE AWAY FROM THE BLOG WORLD FOR SOME TIME


HI all..........

Good to meet you all in the 375th blog.

I wanted to post a sweet or a special dish today. But unfortunately was not able to do that as Iam going on a break from today ......


I will be away from my blog and blog members, friends and cyber world for another few days... or could be in months too!!!!!


I will be missing you all and Please wish me good luck and will be back with a suprise and a bundle of joy!!!!!!!!!!


BYE friends........
Good luck and happy blogging!!!!!!!!!

Sunday, May 9, 2010

Badusha

BADHUSHA

HI all,

This recipe was taken from Padma's recipe. I was following her blog for quite some time and wanted to try this recipe for long.

As I normally do, I just prepared only half the quantity of the original quantity mentioned by her.

Here.. I have used Ghee instead of butter. The original recipe asks for butter. And the original recipe says that the fried badusha should be left inside the syrup for just 2 - 3 mins. But I felt that was not soaked enough, I allowed them to sit for 1 - 2 hrs time. By them the badusha's were soft and tasted awesome. I didnt get the pic to look the same way of how padma's pics looks.. yet.. I am still in a doubt if this was what that has to be done. But anyways let me tell you what I did here!!!!!!

Anyways if the recipe didnt come out well.. Please forgive me as I also tried this recipe for the first time. Though the taste was good.. Iam still not happy about the softness of the badusha's


Here is the recipe:

Ingredients:
Maida - 1 cup
baking soda - 3/8th tsp
salt - a pinch
ghee - 1/2 cup
oil - to deep fry
sugar - 1 cup
water - 1 cup
cardamom seeds - powdered - 1/2 tsp


Method:
- seive salt, maida, baking soda twice
- to that add the melted ghee and mix well.
- that will resemble bread crumbs
- to that now add water little by little to make a soft dough
- leave that to rest for 20 mins
- in another vessel add water and sugar and bring it to a boil
- when the sugar boils to a thick syrup consistancy add the cardamom powder and leave the syrup to simmer
- in another pan add oil and allow that to become hot
- meanwhile make balls from the dough
- flatten that and press then in the center
- deep fry the flattened balls in oil in medium flame and make sure its cooked and doesnt get browned
- now let the fried badusha cool for a min or two
- drop them in the hot sugar syrup and allow that to soak in the syrup until the syrup is absorbed
- serve.

Source:
http://padmasrecipes.blogspot.com/2009/10/badusha.html

Mutton Chopps

MUTTON CHOPPS

HI,

This is my most favourite dish. There is a hotel in Bangalore, Shivaji Nagar. Its called Hilal.. I swear I have never tasted such mutton chops ever any where else.

They are so tender, soft, juicy and tasty. And I have tried all my best to prepare such and I couldnt even near the texture or the taste.

SO decided to take this recipe from our favourite chef - Sanjay from Vahrehvah.com.

Here it is:

Ingredients:
mutton - 1/4 kg
cinnamon - 1" stick
cardamom - 3
cloves - 3
jeera seed - 1 tsp
onion - 1 (finely chopped)
ginger garlic paste - 1 tsp
curry leaves - 10 - 12
turmeric powder - 1/2 tsp
salt to taste
dry coconut powder (optional) - 2 tsp
red chilli powder - 2 tsp
corriander powder - 1 tsp
pepper powder - 1 tsp
garlic - 5 - 6 (finely choppped)
oil - to temper
ghee - 2 tsp
garam masala - 1/2 tsp
juice of 1/2 lemon



Method:
- in a pressure pan add oil
- add cinnaon, cardamom, cloves, jeera, onion, garlic, ginger garlic paste, curry leaves and fry
- fry till the onions are golden brown
- to this add the mutton slices
- then salt to taste
ad the turmeric powder, corriander powder,red chilli powder, pepper powder and ghee
- mix well and add some water
- bring it to a boil and add the garam masala and cook till its tender
- when its cooked, again place it on fire and cook till the moisture is completely gone and serve with garnished corriander leaves and lemon juice


Source:
Vah reh Vah Chef.

Saturday, May 8, 2010

Rohan Josh (Mutton Masala)

ROHAN JOSH

HI,

This recipe I have tasted in one of the muslim hotels. It was awesome. I havent had the recipe to try out anyways.

But prepared this dish from a Video taken from Youtube.com. It came out well. But the original recipe asks for a baking procedure for 1 Hr which i omitted and prepared it in the pressure pan. Secondly the recipe asks for a food colour.. Which I didnt add.

Again, here the original recipe was prepared by cooking the mutton in stove till done, which I havent done, but did everything in the pressure pan.


Ingredients:
To marinate:
mutton - 1/2 kg
cinnamon - 1"
cloves - 3
cardamom - 3
salt to taste
turmeric powder - 1 tsp
cumin powder - 1/2 tsp
corriander powder - 1/2 tsp
red chilli powder - 1 tsp
pepper powder - 1/2 tsp
garam masala powder - 1/2 tsp
curd - 1 cup
tomatoes - 2 (chopped)
onions - 2 (chopped)
ginger - 2" (cubed)
garlic - 10 - 12 pods


Oil to temper
corriander leaves (chopped) - to garnish
Method:
- marinate the mutton with all the other ingredients and leave it in the fridge overnight
- next day add the mutton in a pressure cooker and add some water and cook till they are tender
- in a pan add oil
- add the tomato, onions and ginger garlic paste till the oil oozes out
- add the cooked mutton and allow that to fry and cook till the moisture is fully absorbed
- when they are dry add the corriander leaves and garnish
- serve with roti's or parata's
- Goes well with rice too!!!

Source:
Titlis Busy Kitchen

Friday, May 7, 2010

Mysore Rasam

MYSORE RASAM

Ingredients:
tuvar dal - 1/2 cup
tomatoes - 1 (chopped)
tamarind extract - 1/2 cup
salt to taste
hing - 1/4 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
curry leaves - 10 - 15
turmeric powder - 1/4 tsp
rasam powder - 2 tsp
corriander leaves - 1 tsp (finely chopped)
garlic - 4 - 5
oil - 1 tsp

To grind to a paste:
(roast the ingredients in ghee and grind to a fine paste)
ghee - 2 tsp
dania - 1 tsp
red chillies - 2
pepper - 1 tsp
coconut grated - 1 tsp
jeera - 1 tsp



Method:
- in a pressure pan cook dal, tomatoes, salt, garlic,tamarind juice, hing , turmeric powder till they are mushy
- then add the ground paste to the dal
- in a pan add oil
- add the mustard seeds, urad dal, red chillies, curry leaves and fry
- add the boiled dal mixture, add the rasam powder and the corriander leaves
- bring it to a boil and serve

Arachi Vitta Sambar

ARACHI VITTA SAMBAR

HI all,

As usual another recipe.. a copy cat version. Took this recipe from Shama's website. I had been longing for this recipe for long.. Thanks for this recipe Shama.

I have not followed the measurements as mentioned in the original recipe. I added my own measurements. Yet the recipe was too good.

Here is the recipe:

Ingredients:
toor dal - 1 cup
red chillies - 2
small onions - 1 cup (cut into halves)
tomatoes - 2 (chopped)
tamarind - size of a lemon
mustard seeds - 1 tsp
jeera seeds - 1/2 tsp
methi seeds - 1/2 tsp
garlic - 10 - 12
turmeric powder - 1/2 tsp
corrinader powder - 1/2 tsp
curry leaves - a handful
corriander leaves - 4 - 5 tsp (chopped)
oil - to temper

To make a powder (dry roast and grind):
coconut (grated) - 2 tsp
red chillies - 4
channa dal - 1 tsp
rice - 1 tsp
til seeds - 1 tsp
corriander seeds - 1 tsp
jeera seeds - 1/2 tsp
pepper - 1/2 tsp

Method:
- dry roast the powder ingredients and grind to a fine powder
- in a pressure pan add toor dal, tomatoes, garlic and cook till they are mushy and smashed
- in a pan add oil
- add the mustard seeds, jeera, methi seeds,and curry leaves
- fry well
- add the red chillies and then add the cooked dal mixture
- add salt, hing, turmeric powder, corriander powder and the ground powder
- mix well
- add the tamarind juice extract and bring it to a boil
- garnish with the corriander leaves and serve

Source:
http://easy2cookrecipes.blogspot.com/2010/01/araithu-vitta-sambar-sambar-with.html

Andhra Brinjal Masala

ANDHRA BRINJAL MASALA
Hi ....

Brinjal is my all time favourite vegetable. I dunno why is that for the last few days I have terribly fallen in love with mallu and andra foods..

Actually they look tastier and colourful for me now a days. Yet I didnt want to lose my idea about an Andra dish this week. SO prepared an Andra Brinjal Masala.

That was spicy and awesome. Was too good for rice and even roti's. I got this recipe from one of the paper cutouts which I had preserved from my 6th std. Iam not sure in which book it came from too!!!
Anyways .. Here is the recipe.

Ingredients:
Brinjal - 1/4 kg (cut into quarters)
oil - to fry
salt to taste
curry leaves - 10 - 12

To grind to a powder:
(dry roast all the ingredients and powder them)
corriander seeds - 3 tsp
fenugreek seeds - 1 tsp
mustard seeds - 1/2 tsp
turmeric powder - 1/4 tsp
jeera - 1 tsp
peanut - 4 - 5 tsp
red chillies - 6 - 7
curry leaves - a handful

Method:
- in a pan add oil
- add curry leaves and fry
- add the brinjal and add salt
- fry till the brinjal gets half cooked in the oil
- now add the ground powder and fry for a minute
- add some water and allow that to cook until the moisture is absorbed
- serve

Thursday, May 6, 2010

Gobi Parata (Cauliflower Parata)

GOBI PARATA
(Cauliflower Parata)


HI all,

This is the first time Iam making this parata. I was little worried will I be able to make the parata well.. O gods grace, I was indeed able to.

I seriously wonder how people make round chappathi's and parata? Iam not able to. How ever I try.!!!!! Thats the saddest part. Yet.. The parata in the pic is kindda round and ppl as I have already mentioned, now you all know that Iam weak in making the parata's or chappathis round.. so please dont mind.

Easy recipe.. And first time ever I could get the paratas too well without the stuffing coming out. Thank god.

Another confusion is how ppl grate cauliflower? I did try but all in vain. So I used a different method:
Here is the recipe:

(this is the gobi parata stuffing... was able to make 10 paratas)


Ingredients:
Chappathi dough - for 10 paratas
oil - to drizzle

To make the stuffing:
gobi - washed, cleaned and cut into florets - 1 cup
corriander leaves - 1/4 cup - finely chopped
salt to taste
jeera - 1/2 tsp
ginger garlic paste - 1 tsp
green chillies - 2 (finely chopped)



Method:
- put the cauliflower florets in a dry mixer grinder and whisk for 2 - 3 times. Iam sure by now it looks and gives a grated consistancy
- add the salt to the gobi and mix well
- allow that to sit for 10 mins
- now squeeze out the water as more the moisture the parata's are not gonna come out well!!!!!!
- now add the ginger garlic paste, jeera, corriander leaves and green chillis
- mix well
- now make balls out of the chappathi dough and roll it into a 2 - 3 inch chappathi
- stuff the gobi mixture and close the dough well and making sure that the dough seals the stuffing well.
- then roll it into thin parata's.
- by looking at the parata one can make out if the stuffing has spread evenly.
- heat a tava
- add the parata and drizzle some oil on the top
- when the colour changes flip the parata and drizzle some oil and cook till done.
- serve hot


Serving:
- the best combination with parata's are curd or onion raita... O my fav. But my Hubby dear is a bit different.. So prepared chicken Vindaloo recipe for the same.

Chicken Vindaloo

CHICKEN VINDALOO

HI all,

Today I have prepared a new dish which was my all time favourite. I saw a video and did this today. This recipe needs an overnight marination and goes well with rice and roti's. I served this with Gobi Parata today and which I will be posting in a little while.

Hmm.. its a spicy chicken dish and simple to make, if you have already marinated this. The original recipe calls in to cook the chicken on the stove and I didnt do that. Iam sure most of us dont want to do that either as its gonna consume time. RIGHT?

So I cooked this in the pressure pan and let me run you all through the recipe.

Ingredients:
chicken - 1/2 kg
tomato - 2 (finely chopped)
potato - 2 (chopped into cubes)
onions - 2 (finely chopped)
green chillies - 2 - 3 (finely chopped)
white vinegar - enough to grind a paste
ginger garlic paste - 2 tsp
bay leaves - 2
cloves - 4
cinnamon - 1" stick
cardamom - 4
mustard seeds - 1/2 tsp
fenugreek seeds - 1 tsp
pepper - 1 tsp
red chilli powder - 1 tsp
salt to taste
corriander powder - 1 tsp
cumin powder - 1 tsp
turmeric powder - 1/2 tsp
oil - 2 - 3 tsp
Method:
- grind the green chillies, ginger garlic paste, salt, bay leaves, cloves, cinnamon, cardamom, mustard seeds, fenugreek seeds, pepper, red chilli powder, corriander powder, cumin powder and turmeric powder to a fine paste by adding a little vinegar.
- make sure that the paste is fine and thick
- now marinate the chicken with this paste and leave it in the fridge overnight. (not in the freezer).
- the next day remove the chicken from the fridge
- in a pressure pan add oil
- add the onions and fry till they are golden brown
- add the tomatoes and potatoes and fry till the tomatoes are little mushy
- now add the marinated chicken and fry for 2 - 3 mins
- add less 1/4 cup of water and pressure cook till done

Iam sure this recipe needs a bit of garnishing. That was not mentioned in the video. Kindly garnish with chopped corriander. I didnt garnish as I was in a hurry burry to take a snap and get ready to go to office... And you all can very well see the steam which is coming out of the dish..

Source:
Titli Nihan's Busy Kitchen.

Wednesday, May 5, 2010

Vegetable Steamer

VEGETABLE STEAMER
HI all,

Just wanted to post this new kitchen item I purchased two weeks back. This is a vegetable steamer.

The first pic is how the steamer looks exactly.

The second pic is after opening the steamer. We can place this steamer on a pressure cooker or a vessel / a pan and pour some water and cook .
The same can be used to make dumplings ......


I saw this steamer first in Manjula's kitchen videos and was really eager to know if we get this in Bangalore. I didnt know how my hubby knew that I wanted this and got this as a gift. And he told that there was only two peices and he purchased both of them. I gave off the other one to his friend who has a 8 months old baby.

From now on will be posting a few more of my kitchen collections...

Chennai Fried Chicken

CHENNAI FRIED CHICKEN
HI all,

I got this recipe from Vahrehvah.com website. This dish was my all time favourite and I didnt know how to prepare this. I came across his video few days back and wanted to cook this dish very badly.

Today prepared this dish. But the original recipe says that the chicken has to be soaked in the marination for 6 - 7 hours. But when we are in a hurry we can soak the same in the warm water for hrs.

As I work, I knew that I will not be having any time to defreeze the chicken and then soak for 2 hrs also. So I had marinated the same in the night and left in the fridge (not the freezer). Do not keep in the fridge for more than a day. And if you feel that you cannot prepare the next day, just shift the marinated chicken to the freezer.

The original recipe doenst have lemon extract added to the marination while I did. Still it came out well. crispy and tasty... Of course Juicy.

He calls this recipe as CHENNAI CHUKKA CHICKEN.. But Iam just going to call this as Fried chicken........

Ingredients:
chicken - 1/2 kg ( i just used leg pieces)
oil to fry
maida - 1/2 cup
bread crumbs - 1/4 cup
salt to taste

To marinate:
ginger garlic paste - 1/2 tsp
salt to taste
pepper powder - 1/4 tsp
red chilli powder - 1/4 tsp
corriander leaves - 1 tsp (finely chopped)
little water

To make the coating:
egg - 1
red chilli powder - 1/2 tsp
turmeric powder - 1/4 tsp
ginger garlic paste - 1 tsp
lemon - 1/2
corriander leaves - 1 tsp (finely chopped)
curry leaves - 5 - 6 (finely choppped)

Method:
- mix all the ingredients under "to marinate" and marinate the chicken overnight in the fridge
- the next day remove it from the fridge and drain the liquid from the chicken slices
- mix all the ingredients under "to make the coating".
- mix little salt, maida and bread crumbs together
- dip the chicken into the coating mixture and roll on the maida - bread crumbs mixture.
- heat the oil in a pan
- when its hot, add the chicken into the oil and cook until its golden brown and serve hot.

Source:
CHENNAI CHUKKA CHICKEN from www.vahrehvah.com.

Capsicum Fried Rice

CAPSICUM FRIED RICE

Ingredients:
cooked rice - 1 cup
capsicum - 2 (finely chopped)
onion - 1 (finely chopped)
green chillies - 2 (finely chopped)
salt to taste
pepper powder - 1/2 tsp
ajinomoto salt - 1/4 tsp
soya sauce - 1/2 tsp
oil to fry



Method:
- in a pan add oil
- add the green chillies and onions and fry till they are transparent
- add the capsicum, salt, ajinomotto and pepper powder
- saute for 2 mins
- add the soya sauce and saute another 2 mins
- add the rice and mix well
- serve

Chicken Fried Rice With Vegetables

CHICKEN FRIED RICE WITH VEGETABLES

Ingredients:
Rice - 2 cups
boneless chicken - 1/4 kg (cut into fine cubes)
carrot - 2 (finely chopped)
beans - 1 cup (finely chopped)
green peas - 1 cup (finely chopped)
eggs - 3
ajinomotto salt - 1/2 tsp
soya sauce - 1 tsp
salt to taste
pepper powder - 1/2 tsp
green chillies - 2 (finely chopped)
garlic pods - a handful (finely chopped)
oil - to fry
onion - 1 (finely chopped)


Method:
- add oil in a pan
- add the onions, green chillies and garlic, saute well until the onions turn transparent
- add the carrot, beans and peas
- fry well
- add the chicken cubes and fry for 5 - 7 mins
- do not add water as the vegetables and chicken will cook in its own juices
- add salt and pepper
- fry till the chicken is well cooked
- add the eggs and fry and make sure its well scrambled
- add the ajinomotto salt and the soya sauce
- fry for 2 mins
- add the rice and mix well
- serve hot.

Note:
- adding spring onions will add an extra and an awesome flavour. But I have not added that as I didnt have that in Stock.

Egg Balls Masala

EGG BALLS MASALA

Ingredients:
To make the balls:
eggs - 4
onion - 1 (finely chopped)
salt to taste
turmeric powder - 1/8th tsp
red chilli powder - 1/8th tsp
garam masala - 1/8th tsp
green chilli - 1 (finely chopped)
curry leaves - 8 - 10 (finely chopped)
corriander leaves - 4 tsp (finely chopped)

To make the masala:
oil - to fry
onions - 2 (finely chopped)
tomatoes - 2 (finely chopped)
salt to taste
turmeric powder - 1 tsp
green chillies - 2 (finely chopped)
corriander powder - 1/2 tsp
red chilli powder - 1/2 tsp
garam masala - 1/2 tsp
cumin powder - 1/4 tsp
curry leaves - 1 handful (finely chopped)
corriander leaves - 1 handful (finely chopped)
ginger garlic paste - 1 tsp




Method:
To make the balls:
- break open the eggs and mix all the other ingredients
- when they are well blended, keep a kuli paniharam pan on the stove
- when the pan is hot, add oil and pout just to fill half of the hole
- cover and cook in slow heat for 2 - 3mins
- turn over and cook for 2 mins
- remove and leave it aside

To make the masala:
- in a pan add oil
- when the oil is hot add the onions and green chillies
- fry till they are transparent
- add the tomatoes and ginger garlic paste
- when the raw smell goes add the salt,turmeric powder, corriander powder, red chilli powder, cumin powder, garam masala powder
- fry till the raw smell goes and the masala is well cooked and smashed
- add water if necessary
- add the curry leaves and corriander leaves
- cook for 4 - 5 mins
- add the egg balls and mix well and cook in low flame for 2 mins
- serve hot with rice / roti's.