Wednesday, August 20, 2008

TANDOOR SHASLIK

Hi Folks I wish to share this information regarding my holidays. I am leaving for a European tour tomorrow & wont be able to publish my recipees until 1st of September. I Apologize for that but wish to inform all viewers.Well i would be travelling to Germany, France, Italy & switzerland.cheers.

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Ingredients



Baby new potatoes - 750 gms


Red pepper - 3 ea


Yellow pepper - 3 ea


Green pepper - 3 ea


Paneer - 300 gms


Red onion - 2 ea


cherry tomato - 2 punnets


Plain yoghurt - 200 ml


cumin powder - 2 tbsp


tandoor powder - 3 tbsp


Seasoning - to taste


Chilli powder - 2 tsp


Ginger garlic paste - 1 tbsp


Method :


Boil the baby potatoes until half done so it is easy to bake.


Make tandoori mix with plain yoghurt,cumin powder, tandoor powder, chilli powder, Ginger/garlic paste & seasoning.


Cut the onions & peppers into big dices & flake it individually so that it can be skewered when it is ready.


Mix the vegetables together with diced paneer & whole cherry tomatoes. Marinate the vegetables with tandoori mix. Allow it to marinate for 2 hrs.





Using a skewer stick & pierce the vegetables in a orderly manner with each of peppers, onion, panner & a tomato per skewer. Repeat the procedure & arrange in a silver foiled tray to avoid sticking to the tray when baked.




Bake it in a preheated oven. Allow it & check it time by time to avoid burning .Brush it with olive oil while baking to give it a glaze.


Serve it hot with mint chutney & lemon wedge.

Tuesday, August 19, 2008

PONGAL- VENPONGAL-வெண்பொங்கல்


PONGAL- VENPONGAL-வெண்பொங்கல்


Ingredients

Rice - 2 cups

Splited moong dhal - 1 cup

Milk- 1/2 cup

Water- 12 cups

Ginger-1 tsp(grated)

Salt- to taste

Ghee-2 Tbsp

Cumin seed-1tsp

pepper corn-1tsp

Cashew nuts-1/4 cup

Curry leaves-1 sprig

Method

Wash the Rice & dhal .

In a pressure cooker or pan, add ginger,salt,water, milk,curry leaves & salt.

Simmer in slow flame upto 3 to 4 whistle.




Heat ghee in kadai,add cumin seed,pepper corn,curry leaves,cashewnut saute few mins & add to the pongal& mix well.




Serve with sambar or chutneys.

Sunday, August 17, 2008

KHANDVI & AN AWARD


Ingredients

Gram flour - 2 tbsp

Curd - 2 tbsp

Turmeric powder - a pinch

Seasoning - to taste

Mustard seeds - 1 tsp

Sesame seeds - 1 tsp

Oil - 1 tsp

Green chilli - 1 or 2

coconut (optional) - 1 tsp (grated)

Coriander leaves - to garnish

Method:

In a big bowl add gram flour, turmeric powder, salt & curd & mix it through throughly

Add 2 more cups of water to get to a thick consistancy.


Keep in a moderate heat & stir in continuously until the raw flavours exausts.



Once cooked spread it in a silver foil sheet or on the back side of a flat thali plate which is even & allow it to cool for around 5-7 min.

Once cooled down cut it vertically into strips with even gaps to the size of a ribbon.
Start to roll evenly the cut strips. Arrange it in a place. Heat oil in a pan make tempering using mustard seeds, sesame seeds & green chilli. Optional addition of grated coconut can be added when u temper.


Add chopped coriander leaves to finish.







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Best Blog Darts Thinkers & Beautiful Site Award
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First of all i apologize for the delay in publishing this award due to certain reasons.

My Dear Friend Purva of purva'sdawaat passed me 'Best Blog Darts Thinkers & Beautiful Site Award'.. Thxs a lot dear...




I would like pass this award to

Priyanka,usha,Kitchen Flavours, madhavi,suma,sukanya ramkumar,priti & cham.





Thursday, August 14, 2008

VEGETABLE LASAGNE ( Main Course)

About Lasagne

The most authentic dish from Italy. Actually made out of meat but my version by trying with vegetable. Normally done with Mediterranean vegetable like variety of peppers & aubergine (brinjal) & courgette.well for our way to understand I used the vegetables used for daily routine.well with a little help & guidance from my husband, I present you my changed recipe of ‘MY LASAGNE’.

Ingredients


Onions - 1 ea
Carrots - 2 ea
Celery - 2 sticks
Leeks - 1 ea
Broccoli - 1 head
Cauliflower - 1/4 head
Red pepper - 1 ea
Yellow pepper - 1 ea
Eggplant (brinjal) - 1/2 ea
Dried Oregano - 1 tsp
Dried Basil - 1 tsp
Garlic - 1 tsp (chopped)
Tomato sauce - 1 mix
(click here)
White sauce - 1 mix
(click here)
Seasoning - to taste
Lasagne sheet - 1 pack
Parmesan cheese - 300 gms
Grueyre cheese - 300gms




Method

Make one mix of fresh tomato sauce. (see separate recipee)

Make one mix of white sauce (see separate recipee)

Heat olive oil in a pan. Add chopped garlic for flavour.

Add crunchy vegetables like onions, carrots, celery, eggplant & cauliflower & keep stirring so that it gets cooked but not coloured.
Allow it to cook for certain time until almost done add in the leeks, broccoli, red & yellow peppers and allow to cook.season salt & keep separate.
Take a flat pan. Layer the bottom of the pan with white sauce. Arrange the lasagne sheets next to one other so that they dont have any gaps.
Top it up with tomato sauce & spread on top of lasagne sheet.top it up with the cooked vegetables & continue the process of spearding white sauce, lasagne sheet, tomato sauce & vegetables.
Continue this process three time to make three layers & finish with lasagne sheets on top.

Spread white sauce on top of the lasagne sheets & leave no gap. once the white sauce is spreaded evenly top it up with grated parmesan & gruyere cheese & bake in a hot oven for 20-25 min.
Serve hot with a red pepper coulis.


Red Pepper coulis
----------------------

Ingredients

Red pepper - 3 ea

Seasoning - to taste

Olive oil - 2 tbsp


Method


Half the peppers & deseed them. brush them with oil & roast in oven.


Once roasted allow it to cool so that the skin comes of easily.


Blend to a fine puree with little bit of olive oil & seasoning. serve cold.


This Recipe is to go to
A.W.E.D Italiano Event hosted by DK.

Wednesday, August 13, 2008

WHITE SAUCE & TOMATO SAUCE

TOMATO SAUCE:


Ingredients

Garlic- 100gms

Onion - 100gms

Bay leaf- 1

Canned tomatoes- 4 small can

Dried basil- 2 tsp

Dried Oregano- 2 tsp

seasoning to taste

Sugar - 2 tsp

Olive Oil - 200ml

Method

Heat olive oil in a pan.

Add garlic & bay leaf & allow it to sweat.

Add in the chopped onions.

Add the Canned tomatoes & allow it to simmer very slowly for 2 hrs.

Stir occasionally but do not mash the tomatoes. allow it to release its own flavour until the sauce thickens when the juice evaporates & oil comes up.

Stir in more olive oil & finish with dried oregano, basil, seasoning & sugar & turn off the heat.leave in the same pan until the full flavour of the dry herbs releases.

Serve with pasta.

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WHITE SAUCE:




Ingredients

Butter - 50gms

Plain flour - 50 gms

milk - 125 ml

seasoning - to taste

bayleaf - 1 ea

Method

Melt butter in a moderate pan & allow it to melt but do not allow to discolour.

Add the flour to the melted butter with the bay leaf & make a thick mixture. allow it to cook slowly for 10-15 min.

Slowly add in the milk & blend in with a whisk to avoid lumps. Can use the stick blender to mix fast to avoid lumps.

Season & simmer until the raw flavour of the flour deteriarates.

Can be used for pasta.serve hot.

Monday, August 11, 2008

PANEER MUTTER MASALA & An Award


paneer mutter masala / mutter paneer


Ingredients

Onion - 2 no(finely chopped)

Tomato- 4no(finely chopped)
Peas-1oogms

Ginger/garlic paste- 2 tsp

Cloves-2 no

Cardamom- 2 no

Cinnaman stick - 2mm

Cashew nut -10

Green chilli- 2 no (sliced)

Butter- 2 tbsp

Oil - 2tsp

Dried Kasthuri methi- 1 tsp( optional)

Cumin seed- 1 tsp

Cilantro- 2 tsp

Method


Heat oil in a pan, add cloves, cardamom, cinnaman stick, onion, tomatoes, crushed cashew nuts, g.chillies,chilli powder saute few minutes until almost done.

Allow it to cool and grind to a fine paste.

paneer mutter masala & mutter paneer


Heat butter in a pan, add cumin seed & add fine paste with 1/2 cup of water &add dried kasthuri methi.

Add  cubed paneer  & peas.

paneer mutter masala / mutter paneer


Check the Seasoning . 

Finaly add chopped cilantro for garnishing.

paneer mutter masala / mutter paneer



Sunday, August 10, 2008

PANEER FRIED RICE-CANTONESE STYLE & An award


Ingredients

Onions - 1 ea (finely chopped)

Peas - 50 gms

Green beans - 10 ea (cut lengthwise)

sweetcorn - 50gm

carrots - 30gms (cubed)

gr. chillies - 4 ea (sliced)

paneer - 150gms (cubed)

ginger/garlic - 2 tbsp (finely chopped)

basmathi rice - 200gms

butter - 2 tbsp

seasoning - to taste

Tomato chilli sauce - 4 tbsp

Soy sauce - 2 tbsp


Method:

Heat butter in a pan.Add chopped ginger/garlic & sweat.

Add the chopped onion & sweat for few minutes .

Add green chillies & add the remaining vegetables & saute until half done.

Add the cubed paneer which is already fried & the cooked basmathi rice.

Stir in the soy sauce,tomato chilli sauce & seasoning.Mix well & serve hot with chinese condiments like chilli vinegar, soy sauce & chilli paste.

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suma & purva has passed me 'Rocking girl blogger Award' .Am so happy to receive from u dears...


Thanks a lot Dears...

I would like pass this award to




Priar's, Madhavi,cham,Jil jil,priyanka, vani& My Dear friend Purva


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Priyanka & priar's has passed me 'Blogging Friends Forever Awards'.
Am so happy to receive from u..

Thxs a ton dear...





The following rules apply to this award:
1. Only 5 people are allowed to receive this award

2. 4 of them followers of your blog.

3. One has to be new to your blog and live in another part of the world.

4. You must link back to who ever gave you the award.

I would like pass this award to


Sukanya ramkumar,Jaishree, vegetable platter,suma rajesh,& Nidhi ( from india)





Thursday, August 7, 2008

CHEESE & VEG TOWER


Ingredients

Plum tomatoes first quality - 5ea

green pepper - 1ea

Red pepper - 1 ea

Cucumber - 1 ea

Potatoes - 2 ea

Cream cheese - 5 tbsp

seasoning - to taste




Method:

Boil potatoes with enough salt & slice into thick roundelles.

Add the cream cheese with salt whisk until creamy .

check when adding salt as the cheese is already little salty.

slice the cucumber, tomatoes & the peppers into a big dices as for kebabs.

Arrange them in like a tower with tomatoes, cheese mix,cucumber, peppers,sliced potatoes cheese & bake in the oven for 20 min to warm it which also half cooks the peppers to make them crunchy.

serve warm with veg salad or tomatoes. can also be served with coleslaw.


Wednesday, August 6, 2008

PALAK MASIYAL





Ingredients

Palak(spinach) -1 bunch ( finely chopped)

Cooked Spited moong dhal – 1 cup

Cumin seed – 1tsp

Mustard seed – 1tsp

Oil – 1tsp

Red chilli – 1or 2 no


Method


Heat oil in a pan, add mustard, cumin seed and red chilli.

Add chopped palak to sauté few minutes.

Add one cup of water to cook until almost done.

Cook the moong separately which has been soaked overnight.

Add cooked dhal and mix well.

Serve hot with rice.


Tuesday, August 5, 2008

MOONG DHAL SUBZI




Ingredients:


Sprouted moong dhal -2 cups

Onion – 1 ea finely chopped

Tomato -1 ea finely chopped

Ginger garlic paste – 1 tsp

Chilli powder – 1 tsp

Coriander paste – 1tsp

Cumin powder – 1tsp

Green chilli – 1 or 2 sliced

Turmeric powder- 1 tsp

Oil – 2tsp

Salt – to taste


Method


Heat oil in a pressure pan, sauté onion & tomato.

Add ginger garlic paste and green chillies & sauté for few minutes.

Add all spices, salt and moong dhal.

Add three cups of water in a pressure pan and steam till 3 to 4 whistle.

Serve hot with rice or chappathi.



Monday, August 4, 2008

VERMICELLI UPMA- SEMIYA UPMA- சேமியா உப்புமா


VERMICELLI  UPMA- SEMIYA UPMA- சேமியா  உப்புமா

Ingredients

Roasted vermicelli- 2 cups
Onion- 1 no (finely chopped)
Tomato -1 no (finely chopped)
Carrot-1 cup (finely chopped)
Beans-10 no
Corn-2 tbsp
G. chilli – 2 no (sliced)
Peas- 20gm
Ginger -2 tsp (finely chopped)
Oil -2 tsp
Mustard seed-1tsp
Urad dhal- 1 tsp

Method


Heat oil in a pan, add mustard seed, urad dhal, onion, g.chilli, tomato, ginger and all vegetables to sauté few minutes.
Add three cups of water allow to boil and add roasted vermicelli to sauté five minutes.

Serve with any kinds of chutney or sprinkled sugar.

SPROUT SALAD & MEME




Ingredients

Moong dhal sprout– 1cup
Red onion – 1no (finely chopped)
Tomato – 1 no (finely chopped)
Cucumber – 1 cup chopped
Carrot – 1 cup chopped
White pepper powder- a pinch
Salt – to taste
Lemon juice- 2 tsp
Method
Mix all ingredients.
Add lemon juice & correct seasoning.
Serve cold.
SWAPNA of crafts and cooking has passed me with The Booky Meme.The rules of the tag are as follows:
  • Pick up the nearest book
  • Open to page 123
  • Find the 5th sentence
  • Post the next three sentences
  • Tag 5 people and acknowledge the person who tagged you

I run to my cupboard, grab the book I am currently reading, turn to page 123, count up to the

5th sentence, and read the next 3 sentences, which happen to be:

  1. A.vegetarian diet - that is, a diet which does not include meat or fish but which does include dairy produce- can apply all the nutrients needed for health and vitality.
  2. The same is true of a vegan diet, which does not include any meat,fish or dairy produce, as long as it is sensibly balanced.
  3. The main nurrients we need are proteins, carbohydrates,fats,minerals and vitamins.

From : Vegetarian slimming by Rose Elliot.

I would like pass this meme to

purva

suganya ramkumar

Nidhi

Usha

&

Priar's

Friday, August 1, 2008

CREAMY POTATO PATTIES-HOME STYLE


Ingredients:

Potatoes - 2 ea (boiled & grated)

cream cheese - 50gms

coriander - 1 tsp (finely chopped)

garlic - 1 clove (crushed)

Seasoning - to taste

green chillies - 1 tsp (finely sliced)

Method:

Boil the potatoes until almost done with salt as if the potato is over boiled it gets too moist & will result in scrappy potatoes.

Grate the potatoes & add in with the cream cheese, chopped coriander, crushed garlic & chillies along with salt & pepper to taste.

Leave it to rest to allow all moisture & start to make balls to flatten it to a pattie.

leave the pattie in a greased tray in an owen & slowly cook it until the outside gets crispy while the inner mix is tender.

Serve warm with tomatoes.

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