Taste of Saras Kitchen

Chap Cai With Seafood

2011-12-29T09:38:00.005-06:00

Chap Cai With Seafood

Serving Size:4

Ingredients
1 cup napa cabbage or Chinese cabbage
1 head bok choy chopped
1 carrot thinly sliced at an angle
1 onion chopped
1 small can button mushroom drained and halved
1 fish cake thinly sliced
1/2 cup cooked prawns
1/2 cup sliced cooked squid
1/2 cup baby corn chopped
1/4 cup chopped green onion leaves
2tbsp minced garlic
2tbsp soya sauce
2tbsp oyster sauce
1/2tsp sugar
2tbsp cornstarch
1/2tsp pepper powder
1/2 cup stock salt to taste

Preparation Methods:
Heat the vegetable oil in a large saucepan over medium heat.Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent,about 5 minutes. Add the shrimp, bok choy, carrot,squid, napa cabbage mushrooms, baby corn, sliced fish cake and green onion. Pour in the water, cover, and cook until the shrimp is no longer translucent in the center and the vegetables are tender, about 15 minutes.Dissolve the cornstarch into the soya sauce and stock in a small bowl. Stir into the chap cai mixture along with the oyster sauce, sugar, and pepper; stir until thickened. Season with salt before serving.

Onion Pakoda

2011-12-19T11:58:00.003-06:00

Onion Pakoda

Onion Pakoda is usually eaten in rainy season. Pakora is a deep fried snack(fritters). It is made of besan (gram flour) and rice flour along with green chilies, curry leaves and spices.all time favorite for children and who need a light evening snack with tea/coffee. All time favorite for children and who need a light evening snack just after school.

Serving Size:4

Ingredients:
3 arge red onions , finely chopped
1 cup chickpea flour
1 cup rice flour (can substitute with chick-pea flour)\
pinch baking soda
4 green chilies , chopped
handful of curry leaves
chopped coriander leaves
1 teaspoon red chili powder
salt , to taste
vegetable oil , for deep fryiy

Preparation Methods:
Sift the flours together.Rub a little salt into the chopped onions.the onions, add the two flours, chili powder, grated ginger, green chillies, baking soda, curry leaves, coriander leaves and salt. Heat the oil and couple of spoons to the mixture and mix well.Add spoonful the mixture to the oil and fry til golden brown. Drain and serve.

Summer Splash

2011-12-08T22:18:00.003-06:00

Summer Splash

I'm not kidding folks...seriously I don't drink:D Most people doesn't believe me and I don't know why. For the first time I taste red wine and immediately got sick and vomit. I happened to go for a cruise with my sis and friend Vasu to now-where.meaning the cruise liner will stop in the middle of the deep sea for 3 days.That was my first and last...never again I'm going to embrace myself in crowd but I love mock tails.I prepare this Summer Splash for my kids few weeks ago.Essentially a mock tail is any cocktail without the alcohol.

Serving size: 4

Ingredients:
4 oz pomegranate juice
4 dash grenadine syrup
16 oz orange juice
16 oz pineapple juice
few pomegranate
lime slices
few mint leaves
Cube soda

Preparation Methods:

Fill a collins glass with ice. Add the cube soda. Fill with equal parts of orange and pineapple juice. Add a dash of grenadine, and garnish with lime slices,mint leaves and pomegranate seeds.

Cheesy Panner Wraps With Omelet Soup

2011-12-06T22:35:00.005-06:00

Cheesy Panner Wraps With Omelet Soup

What is this? Not you...believe me folk these wraps are deliciously finger licking good and the panner is mildly spice with busting Indian flavors.These soft crumbly panner have become everyone's favorite in my household. On these frequently changing climate of CBE a perfect dinner with drool-able Omelet Soup can satisfy anyone!!!

Very satisfying but health soup that's quick and easy to prepare. My son really love this flavorful soup with panner wraps and these items frequently finds it's way to my dinning table ::D

Serving Size:4
Ingredients For the Soup:
1 egg
3 cups vegetable soup
2 large carrots diced
4 leaves of bok choy shredded
2tbsp soy sauce
1/2tsp sugar
1tbsp black pepper
chopped coriander leaves

Preparation Methods:
Beat the egg lightly and fry. Roll up like a pancake and thinly slice it up. Boil the stock in large pan-add the diced carrots and the shredded bo choy. Reduce the heat and simmer for 10 minutes. Add the soy sauce , sugar and the black pepper. Stir for few minutes. Serve in a a soup bowl and add few slices of the omelet on top and garnish with chopped coriander leaves.

For the Panner Wraps:
1 cup panner cubed
1 onion chopped
1 tomato chopped
1tbsp ginger garlic paste
1tsp mustard seeds
1tsp cumin seeds
chopped lettuce leaves
mayonnaise
cheese spread

For the Masala Paste:
1/2 cup chopped shallots
1 tomato diced
1/2tsp fennel seeds
1tbsp coriander powder
1tbsp chillie powder
1tsp garam masala
1/2 tsp turmeric powder
3 curry leaves
salt to taste

For the dough:
1 cup of madia
1/2 cup of hot milk
1/4 cup of curd or yogurt
2tbsp of ghee
1/4tsp of sugar
1/4tsp of salt
hot water
Preparation Methods:
Coat a pan with 2tbsp oil and roast all the ingredients for the paste and blend to a smooth mixture once cooled. Keep aside.Meanwhile shallow fry the panner cubes,drain and keep aside. In the same pan add another 2tbsp oil - then add mustard seed. Once it starts to crack add the cumin seeds,ginger garlic paste and fry til l fragrant. Then add the chopped onions and tomatoes. Once the onions turn slightly brown add the panner cubes following by the masala paste. Cover the pan with a lid and let the panner get well combination in the masala mixture. Remove the lid and adjust the level of salt and remove from flame.

For the wrap:
In a large bowl sift the madia sugar and salt. Make a well in middle of the flour and pour the milk,curd or yogurt. Knead the mixture into a smooth dough adding enough of hot water.Divide the dough into equal size balls, about 1 1/2 inches in diameter. Flatten the balls with a rolling pin into round discs approximately 6 inches in diameter.Heat a heavy based frying pan or griddle on a medium heat. Place the rolled chapati on the griddle. Cook on both side.

Take one wrap and place on a plate. spread the mayonnaise and cheese spread evenly. add the some of the lettuce and the panner masala. Roll up and serve.

Veg Hokkien Noodles

2011-11-30T22:21:00.004-06:00

Veg Hokkien Noodles

As I have mention in my earlier post I have prepare the vegetarian version of Singapore Hokkien noodles upon the request of my hubby. These noodles have become a super hit on my dinner table and even my fussy eater is clearing her plate willing and asking for second helping. This time have used spaghetti instead of normal egg noodles.. Enjoy these lip smacking Veg Hokkien noodles from my kitchen to your.

Serving Size:4

Ingredients:
1/2 packet of spaghetti
1/2 cup carrot

1/2 cauliflower
1/2 broccoli
1/2 cabbage
1/2 cup slice baby corn
1/2 cup button mushrooms
3tbsp minced garlic
2tbsp dark soy sauce
lengthy sliced spring onions
chopped coriander leaves

For the Sauce:
1/2 cup stock
1tbsp dark sauce sauce
1tbsp black pepper sauce
2tbsp cornflour mixture
1tbsp chilli paste
dash of white pepper
1tsp sesame oil

Preparation Methods:
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, then drain in a colander and put on a plate with the soaked and drained noodle. Add all the sauce ingredient in bowl -mix well and keep aside.Heat the wok with some oil and saute the mince garlic til fragrant.Add the soy sauce. followed by all the vegetable and stock and cover with lid. As the vegetables become tender add the noodles and mix well. finally pour in the sauce and allow the mixture to boil for few minutes and thicken a bit. Dish out and serve with chopped coriander and onion leaves.

Frothy Hot Chocolate With Buttermilk Pancakes

2011-11-29T22:35:00.006-06:00

Frothy Hot Chocolate With Buttermilk Pancakes

The weather can play a big role in our everyday lives with rain,snow,wind,temperature and sunshine all affecting our daily activities. It could be also extremes with storms,tornadoes and hurricane common in various part of the world. Thank god there's no such things in India and Singapore. Singapore's weather is uniformly warm and humid,experiencing year around showers. Singapore is characterized by a hot and humid climate which is located just 1 degree north of the equator, it quite naturally enjoys a tropical/equatorial climate and doesn't have clear-cut seasons like summer, spring, autumn and winter. As we see I haven;' experience the four seasons.

Back in USA I had the really taste of the four seasons- summer, spring, autumn and winter. I have very bad experience when n I first landed in USA Owasso...the state was struck with ice storm and further more with no electricity for 10 days..Image how to mange that situation but we did survive with help of good friends. When everything was back to normal..snow fall !!! "Falling snow like it is light and fluffy, just like a cold feather that melts to cold water when it hits heat." Dressed in layers of cloths I open the door of my home and the cold air stings my face. I step forward into the deep, soft snow and hear the sound of a muffled packing of frozen wetness. I look at the cloud..imaging how they fall from and thinking how the snowflake seems like a frozen flake of a billowy cloud. It's cold, and the snow that falls on my upturned face freezes on my eyelashes--until I blink--and now the warmth of my cheeks melts the snowflake and it's melted liquid runs to my mouth. Hmm those we days in Owasso and to enjoy these moment with a steamy mug of Hot Chocolate and buttermilk pancakes is a welcome treat on a snowy day. I have always enjoyed the moments of standing at the stove heating milk and chopped chocolate until the chocolate melts and the milk becomes hot and foam..

These buttermilk pancakes have a light and spongy texture and their flavor only hints of the richness and tanginess that buttermilk offers. What else do one needs to enjoy those coxy moment of snow in living room with loved ones surrounding and watching a favorite movie.

Serving Size: 4

Ingredients:
For Buttermilk Pancakes
3 cups all-purpose flour
3tbsp white sugar
3tsp baking powder
1 1/2tsp baking soda
3/4tsp salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted

Preparation Methods:
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!

Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

For The Frothy Hot Chocolate:
4 cups of milk
1 vanilla pod
100g bittersweet chocolate gated
30g milk chocolate grated

Preparation Methods:
Pour the milk in a heavy pan. Split the vanilla pods lengthwise and add to the milk. Add both dark and milk chocolate. Gently stir the chocolates until all have melted and the mixture is smooth. Then whisk until it boils. Remove the pod and pour the hot chocolate into a coffee mug and serve. It would taste great with a dollop of whipped cream and dusting of coco powder or even with grated chocolate.

Singapore Hokkien Noodles

2011-11-27T22:55:00.005-06:00

Singapore Hokkien Noodles

I willing confessed that I'm glued to noodles..just like magnets.I don't know whether anyone out there would say no to a bowl of noodles with tons of vegetables and some meat to pair up. S'pore hokkiens noodles makes no difference.Singapore Hokkien Noodles really is stir-fried egg noodles, leafy greens or shredded cabbage and-an assortment of seafood nestled in a small amount of gravy made from soy sauce and cornflour mixture. I have omit the usage of seafood and eggs. Instead I have add chicken breast. Once my hubby returns from his trip and have request for the vegetarian version of the same .

Serving Size:4

Ingredients:
1 packet of noodles
1/2 cup carrot

1/2 cauliflower
1/2 broccoli
1/2 cabbage
1/2 cup tofu
1/2 sliced chicken breast
3tbsp minced garlic
1tbsp light soy sauce
4tbsp stock

For the Sauce:
1/2 cup stock
1tbsp dark sauce sauce
1tbsp black bean sauce
2tbsp cornflour mixture
dash of white pepper
1tsp sesame oil
chopped coriander leaves
chopped onion leaves.

Preparation Methods:

Put the fresh yellow noodles in a bowl and pour in enough boiling water to cover the noodles. Stand for 1 minute, then drain in a colander and put on a plate with the soaked and drained noodle. Add all the sauce ingredient in bowl -mix well and keep aside.Heat the wok with some oil and saute the mince garlic til fragrant.Add the cubed chicken breast and the soy sauce. cook till the chicken turn white. Now add all the vegetable and stock and cover with lid. As the chicken and vegetables become tender add the noodles and mix well. finally pour in the sauce and allow the mixture to boil for few minutes and thicken a bit. Dish out and serve with chopped coriander and onion leaves.

Cauliflower With Egg And Lemon

2011-11-27T03:40:00.002-06:00

Cauliflower With Egg And Lemon

When I was back in USA I'm always in the kitchen prepare some new dishes but now while living in India I don't have that kind of interest in trying new recipes. Perhaps due to not availability of certain ingredients could be the reason or I'm just feeling uneasy to try out...never. The following recipe was adapted from Food Network Channel..It could be eaten as soup or mild curry form..depending on individual taste!!!

Serving Size:4 Ingredients:
1medium cauliflower divided into large florets
2 eggs
juice of a lemon
1tsp cornflower mixed with little water
2tbsp chopped coriander leaves
6tbsp olive oil

Preparation Methods:
Heat the oil in pan- add the cauliflower florets and sauté over medium heat until they start to brown. Pour enough water to cover the florets. Add salt and cover to cook. Remove the pan from flame and keep aside. Meanwhile beat the eggs in bowl alone with lime juice and cornflour mixture. Beat in few tablespoons of the hot liquid from the cauliflower. Then pour the egg mixture slowly over cauliflower and stir gently. Place the pan back to a medium flame and gently heat until the sauce thickens. Spoon into a serving dish sprinkle with chopped coriander leaves.

Sweet And Sour Eggplants

2011-11-24T22:19:00.003-06:00

Sweet And Sour Eggplants

A very good morning to all out there from Taste of Saras Kitchen.The weekend is nearing and it's time for me to spend our weekends in our native. Before I go another tempting yet a very simply Chinese type vegetable from my kitchen to yours. Stay tuned for more recipe soon. Wishing all my readers a very Happy Thanksgiving Day..Take care and be back soon with all the delicious Thanksgiving recipes.If you thought eggplant was a boring vegetable you haven't eaten this dish. Try it, you'll definitely like it .This is one of those dishes you stumble upon that are too good to keep to yourself. Eggplant is sauteed, then coated in a spicy sweet sauce. It is simple and delicious! I'm sure you'll enjoy this!"

Serving Size:4

Ingredients:
2 long Chinese eggplants, cubed
1 1/2 tablespoons soy sauce
1 tbsp red wine vinegar
1 tbsp white sugar
1 green chile pepper, chopped
1 tsp cornstarch
1/2 tsp chili oil
2 tsp salt
2 tbsp vegetable oil

Preparation Methods:
Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.

Chicken Briyani

2011-11-23T23:11:00.005-06:00

A world without a friend, what would it be? It would be like a world without water, something you need. Friends are like glass, once broken, they are hard to fix. Keep your friends, as you would keep your water."

Many people crosses our life every day but only few chooses to stay back and will be a part and parcel of our life. A part from family friends are someone one who is always with you when the entire world rejects you. The true friend is like a mirror who reflects a real you to you. If we observe our children, they share their feelings, things and thoughts among themselves without any inhibitions.

Most of us tend to think that friendship blossom when u enter into kindergarten.In kindergarten our idea of a good friend was the person who let you have the red crayon when all that was left was the ugly black one. As time flies our mind and soul changes.When we reach a certain age, we will be busy in marriage and taking care of kids and their education. But we need somebody to meet and share our ideas and need suggestions from friends. In my life many have passed thru but very few still holds my hands when I'm down.

As many of you know that I have lived my entire life in Singapore and got married and moved to India. I really got a very difficult time adjusting.then we went to USA. Another different world..totally different where you have to do everything by yourself.I was blessed with many good friends but only few choose to stay back with me. One such friend was Danalakshmi. Then we shifted back to India and here too I got many close friends. One particular friend that stands out in the crowd is no other than Krithi.Very cheerful and caring bubbly girll whom I'm quite close with. The following recipe happens to be her aunt and she gladly prepared them for my kids esp my son Arvin who just love briyani very much.

Ingredients for the briyani masala:
10 garlic clove
lime size ginger
5 black cardamon pods
1/4 nutmeg
1 small cinnamon stick
5 green cardamon pods
5 cloves
3 dried chillies
1tsp nutmeg peel
1tsp poppy seeds
1tsp fennel seeds
1tbsp coriander powder
water
Grind the all the ingredients into very smooth mixture and keep aside.

3.5 cup rice soak for 30 minutes
1/2 kg chicken
3 large red onion chopped
3 tomatoes chopped
5 green chillie slit
chopped coriander leaves
chopped mint leaves
a stalk of curry leaves
4tbsp ghee
4tbsp peanut oil
1/4tsp turmeric powder
1tsp mustard seeds
1tsp cumin seed
1 small cinnamon stick
5 green cardamon pods
5 cloves
bay leaves
Preparation Methods:
Heat the pressure pan on medium flame and pour the ghee and oil. Once the mixture of oil and ghee heated add the green chillie. Once the chillie splits open add the bay leaves,cumin seeds,mustard seeds, curry leaves,clove,cardamom, cinnamon-saute them till the aroma of the spice are released and then followed by turmeric powder,chopped onions and tomato.Once the onions become tender add the chicken. Allow to cook for 10 minutes. Finally add the rice and 5.5 cups of water and the chopped coriander and mint leaves. Add enough salt and increase the flame to high. As it starts to boil press cook for just 1 whistle. Once the press is release transfer to a serving plate with cumber and onion pachadi....

Stir-Fry Chinese Cabbage With ginger and Garlic

2011-11-22T21:38:00.001-06:00

Stir-Fry Chinese Cabbage With ginger and Garlic
A great Chinese vegetable side dish for such stir-fries as Mongolian Cuisines. Also goes well with chicken or any meat that needs a good healthy economical vegetable dish. A all time favorite in our dining table which can be fixed in a snap.The addition of shredded carrots gives a slightly sweet flavor to this comforting homely dish...

Serving Size:4

Ingredients
2tbsp peanut oil
1/2tsp red pepper flakes
1cup Chinese cabbage, shredded
1/2 cup of carrot shredded
1tbsp minced garlic
1tbsprice wine
1tbsp soy sauce
1tsp sesame oil
1tsp minced ginger root

Preparation Methods:
Stir together rice wine, soy sauce, sesame oil, and ginger root in a small bowl; set aside.Heat the oil in a wok over medium-high heat.Add red pepper flakes and minced garlic, and stir-fry until it becomes aromatic and then add shredded cabbage and carrots- stir-fry.Finally add contents of seasoning bowl and cook, stirring, 1-2 minutes more, until liquid is almost absorbed.

Currant Slices

2011-11-22T06:12:00.002-06:00

Currant Slices

As I scan through my recipe drafts in my folder- I have yet to post many cakes recipe which I have done many years ago with my collage friends. Those were unforgettable moments to cherish. The following recipe was done when I first started my computer course in a private intuition.A place where I came to meet people from all over the world..different languages,culture and many more.I really had a very difficult time scanning the snaps to perfection. We happened to visit my friend Nancy's aunt living in Bedok for Christmas and as we about to reach her place both myself with Nancy and our gang decide to prepare something for her.After a chaos of discussing -we decide to bake a simply yet delicious Currant slices for her...Anyway we really made her kitchen mess but the cake came out perfectly and she was delight that messiness of the kitchen was completely washed out of her mind. I just wish I would get back those carefree days now..time really flies and still wonder what my collage friends are doing now...really miss u guys:(

Serving Size: Makes abt 20 pieces

Ingredients:
1/2 cup currants
1/4 cup red wine
1 cup plain flour
1 cup rice flour
1tsp baking powder
1tsp mixed spices
3/4 cup caster sugar
125g melted butter
2/3 cup fresh milk
2 eggs lightly beaten
1egg white lightly beaten
more caster sugar to sprinkle

Preparation Methods:

Preheat the oven to 180 C. Line a lightly greased shallow tin with non-stick baking paper. Soak the currants in the wine covered for 1 hour.

Sift the flours,baking powder and the mixed spice in a large bowl. stir in the sugar. Make a well in the centre and add the melted butter,milk and the eggs.Add the currants and mix gently.

Spoon the mixture in the prepare tin. Brush the top with egg white and sprinkle with caster sugar. Bake for 25 minutes. Cool and cut into slices and sprinkle more sugar if needed and serve.

Grilled Red Curry Prawns

2011-11-21T21:40:00.005-06:00

My daughter just love prawns very much and can finish up her plate without any fuss...no feeding or running after her begging to finish up. Sometime she nearly make me cry.No doubt about it she simply loves prawns. Grilling prawns with the fragrance of Thai is simply delicious!!!no doubt in that.If you don't agree just try out this grilled prawns and let me know...

Grilled Red Curry Prawns
I often prepare Thai infused recipes when I was in Dallas as I could get all the ingredients needed fresh from the Asian store. It's quite expensive at the restaurant.Thai food is a winner at any dinner party. The fragrant aromas of exotic spices and unusual flavor combinations make this style of food an exciting variation for families like mine where hubby like taste food from over the world at their dinner table.This paste is fragrant and sumptuous, and can be made anywhere from mild to red-hot, depending on how much spice you prefer.Made with authentic ingredients like lemongrass, galangal and garlic, balanced with the fiery heat of Thai red chiles and the creamy richness of coconut milk, it’s ready to use as a simmering sauce for poultry, meat, seafood, vegetables, tofu or as a sauce for noodles. The paste complements the flavors of all kind of meat and seafood perfectly. Just image the subtle blend of hot, salty, sweet and sour flavors to get the taste buds tingling.

Serving Size: 4

Ingredients for the Red Curry Paste:
1tbsp coriander seeds
2tsp cumin seeds
1tsp black peppercorn
2tsp dried shrimp paste
1tsp ground nutmeg
12 dried chillies
1 cup shallots
2tbsp oil
4 steams of lemon grass-only the white parts
12 cloves of garlic pods
2tbsp coriander stems and roots each
6 lime leaves shredded
3tsp paprika
2tsp grated lime rind
2tsp turmeric powder
salt to taste
Toast the coriander seeds and cumin seeds in a dry frying pan for 2-3 minutes, shaking the pan constantly preventing from get burned.Grind them with peppercorn until finely ground. wrap the shrimp paste in a foil and cook under the hot grill for 3 minutes-turning the paper twice to make sure both sides are cook well.Process the grind spices with shrimps paste and all the remaining ingredients in a food processor until the mixture forms a smooth paste.

500g raw prawns
4tbsp red curry paste
3tbsp oil
2 lime

Preparation Methods:
Peel and devein the prawns. Combine the prawn with the curry paste and 1tbsp oil. Mix well allow it to stand for 2 hours. Peel the lime skin and cut the rind into very fine strips. Juice the limes.Heat the remaining oil in grilling pan.

Cook the prawns in batches until golden. Remove from pan and transfer to a serving dish. Drizzle with lime juice and scatter the lime rind over the top. serve with steaming rice.

Apple Pie Filling Cake

2011-11-21T00:12:00.004-06:00

Apple Pie Filling Cake

The following cake is my daughter favorite and to make her listen up-I blackmail her with it. It's very easy to prepare. Just open up a can of apple fillings, crack up some eggs, sugar and flour.just mix mix and pour and the bake. Perfect slices of apple pie filled cake is ready to serve with a cup of steaming coffee

Serving Size:Makes abt 15 pieces

Ingredients:
188g butter
3/3 cup caster sugar
1.5 cup plain flour
1/2tsp ground cinnamon powder
2eggs lightly beaten
1 can store brought apple pie filling
1tbsp caster sugar for dusting
icing sugar for sprinkling

Preparation Methods:

Preheat the oven to 180 C. Line a greased shallow baking dish lined with baking paper. Beat the butter and caster sugar until light and fluffy. Gradually add the eggs beating well after each addition. Sift the flour and cinnamon-then fold into the mixture with a spoon. Spread half the mixture.
Then spread the apple pie filling on top of the mixture. sprinkle with caster sugar. Then spread the remaining mixture . Bake for 40 minutes or until the top is golden brown. Leave to cool and sprinkle well with icing sugar and cut into squares to serve.

Spicy Grilled Methi Chicken Stri-Fry

2011-11-16T23:58:00.004-06:00

Spicy Grilled Methi Chicken Stir-Fry

Serving Size: 4

Ingredients:
Marinate for the chicken:

500 g boneless chicken cubed
2tsp pepper powder
2tsp garam masala
2tbsp ginger garlic paste
1tsp chilli paste
1/2 cup chopped methi leaves
1/2 cup curd
1 egg
2tbsp gram flour
2tbsp lemon juice
1tsp chill powder
4tbsp ghee

Marinate the chicken with salt pepper grama masala ,chilli powder and lemon juice and leave in fridge overnite. Pound half the chopped methi leaves finely.Combine the ginger garlic paste,chilly paste ,pounded methi leaves,curd,gram flour and mix well. Add the marinated chicken cubes and mix thoroughly.Leave the chicken to marinate for another 1 to 2 hours in the refrigerator. This will further tenderize the meat and help the flavors to get absorbed. Thread the chicken pieces on bamboo skewers.Grill or barbecue them on one side, turn them around and brush them with marinade and ghee. Cook till they become tender. Remove from bamboo skewers and keep aside.

For the Massala
20 shallots
2 tomatoes
10 dried chillies-adjust accordingly to taste
2tsp of peppercorns
1tsp of fennel seeds
1/2tsp of nutmeg powder
1tsp of poppy seeds
1/2 cup of freshly grated coconut or coconut powder
2tbsp ginger garlic paste

In a fry pan, add 2tbsp of oil and roast all the curry masala ingredients til fragrant. Once cooled grind to a smooth paste,keep aside.

1 chopped onions
2 chopped tomatoes
4pcs curry leaves
3 cardamon pods
5 cloves
1 Cinnamon stick
2 bay leaves
1tsp mustard seeds
1/2tsp of cumin seeds
3tbsp of coriander powder

Preparation Methods:
In a heavy work,add couple spoons of oil, add mustard seeds. When it starts to crack add the remaining ingredient. Once the onion and tomatoes are cooked, add the coriander powder and cover. Cook for 20 minutes.Remove the lid pour in the curry masala paste and let the curry to boil. Finally add the re maiming methi leaves and grilled chicken cubes. As it become thicken adjust the amount of salt and garnisheed with chopped coriander leaves.

Spicy Yogurt Mutton Gravy

2011-11-15T03:37:00.003-06:00

Spicy Yogurt Mutton Gravy

It has been far too long since I prepare something with mutton.Certain dish brings back the memories associated with the person who cook it or the people with whom we ate with and for which occasion we made it. Oh yes the following gravy was prepared for my friend Dana when I was back in Dallas. The mutton ids first marinated and slowly cooked in yogurt sauce and sauteed in ghee with tomatoes,cashew nut paste ,cinnamon and cardamom. Please bear with the snaps as they were taken hurriedly as I couldn't wait patiently as I was drooling at the gravy and wanted to taste it immediately:D

Serving size: 5 Ingredients:
500 g lean mutton cubes
1 cup cooked potato cubes
2 onions finely sliced
2t tomatoes chopped
3tbsp ghee
1tsp cumin seeds
1 cinnamon stick
2 green cardamom pods
1tbsp tomato puree
3/4 cup fresh yogurt
2tbsp cashew nut paste
1tsp garam masala
1tsp green chilli paste
1tsp mint paste
1tsp ginger paste
1tsp garlic paste
1tbsp red chilli powder
salt to taste
chopped coriander leaves

Preparation Methods:
In a bowl blend together the tomato puree, yogurt, garam masala, cumin seeds, salt garlic paste, ginger paste. green chillie paste,mint paste and chill powder. Add the cubed mutton and leave to marinate overnite.

Heat some oil in a wok and fry the onions until they are crisp and golden brown. Remove the onions using a slotted spoon-allow to cool and then grind using a pestal and mortar. The onions has to be corsely pounded not finely. add more oil the same wok and stir fry the onions with cubed mutton pieces for 10 minutes.

Cover the wok with lid stirring occasionally until the meat become tender. You can add 1 cup of water too. Once it become tender remove and keep aside. Now add the ghee to the same wok-add cardamon pods, cinnamon stick and the chopped tomatoes,cubed potatoes and cashew nut paste stiring over low flame for abt 10 minutes. Pour the mixture over the mutton gravy and garish with chopped coriander leaves.

Deep Fried Chicken Fritters

2011-11-14T06:26:00.003-06:00

Deep Fried Chicken Fritters

For those who have being following my blog very closely knows that I'm chicken freak. I always like to try out different ways to prepare chicken. Snacks and Nibbles is never going to fail as a side dish, and surely going to make you popular amongst all aged groups so try out these finger licking Chicken Fritters.

Serving Size: 4 persons

Ingredients:
1/2kg chicken fillets
2tbsp peanut oil
3/4 cup all purpose flour
2tsp baking powder
1 egg beaten
1 cup milk
salt and pepper to taste
1tsp chilli powder
oil for frying
Preparation Methods:
Cut the chicken into cubes. Heat the peanut oil in wok and stir fry the cubed chicken with salt and pepper for about 5 minutes or so. Remove and keep aside.Sift the flour in a bowl-make a well in centre. Gradully beat in the baking powder,egg, milk and chill powder. to make a thick batter. Heat the oil in a wok. Toss the cubed chicken into the batter to coat well. Add to the oil and fry until golden brown. Drain and serve hot with chilli sauce.

Pandan Chiffon Cake

2011-11-12T11:08:00.003-06:00

Pandan Chiffon Cake
Another book recipe of my cousin sister which is very easy to prepare yet tasty and flavorful from my kitchen to yours :)

Serving Size:4

Ingredients:
5 egg white
100g sugar
5 egg yolk
60g sugar
1/2tsp pandan essence
2tsp water
100g plain flour
1/2tsp baking powder
5tbsp corn oil

Preparation Methods:
Add the egg whites and 100g sugar to a mixing bowl and blend well. In another bowl beat the egg yolk ,60g sugar,pandan essence and water til fluffy. Mix both mixture- slowly mix untie plain flour followed by the baking powder. Finally add the corn oil and mix well. Pour the batter into a oven dish and bake for 1 hour at 150 C. Serve once it's cool off.

Deep Fried Grouper in Garlic Ginger Sauce

2011-11-08T10:31:00.002-06:00

Deep Fried Grouper in Garlic Ginger Sauce

Serving Size:4

Ingredients
1whole grouper
1tsp soy sauce
1tbsp Chinese rice wine

For the sauce:
2 clove garlic minced
Spring onions finely chopped
Finely chopped Ginger root
2tbsp hot bean sauce
1tbsp tomato sauce
1tsp brown sugar
1tbsp rice vinegar
1/2 cup stock
1tbsp cornflour paste
Few drops of seseme oil

Preparation Methods:
Score out Borg side of the fish and diagonal cut into the fish. Rub the fish with soy sauce and rice wine and allow to marinate for 1 hour. Deep fry the fish and keep aside. Pour away the execs oil leaving abt 1tbsp oil in the wok add all the sauce ingredients and bring to boil . Finally add the fried fish and allow to sauce to thicken. Transfer to serving dish.

Chicken Ball Noodle Soup with Garlic Croutons

2011-11-04T22:28:00.002-05:00

Chicken Ball Noodle Soup with Garlic Croutons

Gosh!! I just realized that I have huge collection of dishes that I have prepare while I was back in USA. Oh boy...to many of them are laying idly in my folder over- crowing my new dishes. Guess what- they needed to be post but when hmmmm sigh!!! Let's see what recipe should I share with u folks tday. That's it : Chicken Ball Noodle Soup With Garlic Croutons...

Due to the frequent change in climate and lack of social contact we used to send our weekends shopping and patronizing new eateries. Normally I will pester my hubby to take us to buffet lunches. A visually stunning restaurant with capacity of about 200 or more seats- a great place to enjoy and celebrate any occasion like b'days or just simply out of my kitchen. These buffets comprise a great variety of items that you certainly spoilt for choice. One of such dishes which makes us to return back was this soup noodle. I was totally blown away with it's flavorful and comforting rich taste with slight combination of Indian spice. The following recipes differs a bit- from my kitchen to yours. Enjoy folks and have a great weekend....til bye from Taste of Saras Kitchen see ya!!!

Serving Size: 4

Ingredients For the soup:
1 cup chicken carcass
6 cloves
3 cinnamon sticks
6 star anise
1tbsp peppercorn
2tbsp dark soy sauce
10 clove garlic
few Ginger roots
10 cups of water
1 cup mixed vegetable of your choice
Salt to taste

Add all the ingredients to a pressure pan and cook for 6 whistle. Drain and keep aside.

For the chicken balls:
2 cups minced chicken
1 cooked potato chopped
1 onion
2 red chillie
2 garlic clove
1tbsp coriander
1tbsp cumin
2tsp soy sauce
1/2tsp brown sugar
juice of half lemon
1 egg

Add all the ingredient to a food processor and process in short burst not to over chop the ingredient . Shape to balls. Boil the ball and keep aside.

1 packet egg noodles
1/2 cup enoki mushrooms
1tbsp finely grated lime rinds
1/2 cup sliced spring onions
2tbsp chopped coriander leaves
3tbsp minced garlic
2 slice of bread
5 cloves of curshed garlic
2tbsp olive oil

Preparation Methods:
Discard the crust from the bread and cut into 1cm inches pieces. Combine the crushed garlic and olive oil in a bowl. Toss the bread pieces and place the piece in a single layer on a oven try. Bake for 10 minutes. Keep aside. In a large pan add some oil and saute the mince garlic followed by the mushrooms. Saute til the mushrooms become tender. Add the prepared stock and bring to boil. Add the noodles. Allow it to cook for 10 minutes and finally add the cooked chicken balls.Ladle the noodles in a serving bowl garnished with spring onions,coriander leaves, lime grinds and few pieces of the garlic croutons.

Singapore Style Chicken Kurma

2011-11-04T06:48:00.004-05:00

Singapore Style Chicken Kurma

Oh there is nothing like having chicken kurma and of course I am talking about Singapore Style Chicken Kurma here not normal chicken kurma here in India.Another recipe of my hometown from my kitchen to yours....

Serving Size: 4

Ingredients:
1 chicken cut
3 stalk lemon grass smashed
2 star anise
5cloves
3 cardamom pods
2 onions slice
3 tbsp Kurma powder
3 cups thin coconut milk
Red chillie split
Green chiles split
2 pandas leaves or u can use panda essence
2 tomatoes chopped
1cup thick coconut milk
Salt to taste

Preparation Methods:
Mix sufficient water with the Kurma powder to form a paste. Remove the seeds from the cardamon pods. Heat oil in sauté the lemon grass,star anise,cloves,cardamom seeds and the sliced onions. Add the Kumar paste and sauté until fragrant. Add the chicken and mix until well coated with the spices. Then add the salt both chillies, panda leaves or essence, thin coconut milk and chopped tomatoes. Simmer till the chicken becomes tender. Finally stir in the thick coconut and allow to cook for 5 minutes. Dish up and serve with rice.

Cherry Cocount Slices

2011-11-02T00:48:00.006-05:00

Cherry Coconut Slices
Another book recipe which I prepare with help of my cousin sister Kavitha while she was visiting us during her school holidays. Being are baking freak my cousin sister loves to try out many cakes. If she finds any recipes in papers or verbally from someone...the next moment we can find her in the kitchen trying out. The following recipes was adapted from a Malay magazine which she happen to flip tru in a bookshop near Johore Bahur.

Serving Size:24 pieces

Ingredients:
90g butter
1/3 cup caster sugar
1tsp vanilla essence
1 egg lightly beaten
2/4 cup plain flour
1/3 cup self raising flour

Cherry Coconut Toping:
1 cup chopped cherries
2 cup desiccated coconut
1/4 cup caster sugar
2tbsp self raising flour
1 egg lightly beaten
3/4 cup milk

Preparation Methods:
Pre-heat the oven to 180 C. Line a lightly greased shallow tin with non-sticking baking paper over hanging on opposite sides. Beat the butter,sugar and vanilla essence until light and creamy.
Add the egg gradually beating well- add the flours and fold in. Spread the mixture evenly in the prepared tin. Place all the cherry coconut topping in a bowl and mix well. Then spread the mixture evenly. Bake for 40 minutes. Allow the slices to cool before cutting it.

Paneer Fry

2011-10-31T10:48:00.004-05:00

It was one of those days when I opened the fridge and stared at all the ingredients hopping to get some ideas what to prepare for tday so far none of them have suggest a single idea at all..Hahah can those lifeless ingredients talk with you?? Hmmm maybe I just image that they could rite..imagination can get wild too so be careful..in case you over do things just like me!!! A packet of paneer was left in and decide to prepare Paneer fry for dinner.

Serving size:5
Ingredients:
1 cup paneer
1/2 cup sliced shallots
1tbsp minced garlic
1tbsp shredded Ginger roots
2 egg whites
1 capsicum sliced
1/2 cup Cornflour

For the sauce
2tbsp vinegar
3tsp cornflour
2tbsp soy sauce
1tdp chilli sauce
1cup water
Salt to taste
2tsp sugar

Preparation Method:
Wash and cut the paneer into strips. Place them in a bowl- add the egg whites and cornflour. Gently fry the paneer and drain. Keep aside. Combine all the sauce ingredient together in a mixing bowl. In wok add oil and saute the shallots with garlic and Ginger for 1 minted. Then add the capsicum- fry for a minutes. Add the sauce mixture . Stir till the sauce thicken slightly- add the paneer strips and combine gently with mixture. Abuse the level of salt and transfer to a serving dish.

Mixed Fried Singapore Noodles

2011-10-27T23:28:00.004-05:00

Mixed Fried Singapore Noodles

If you happen to be a noodle lover just like me- this would be a perfect combination to satisfy.

Serving Size:4

Ingredients:
1cup yellow noodles
1/2 cup flat noodles
2 onions chopped
6 garlic cloves crushed
100g prawns shelled and deceived
1fish cake thinly sliced
2 bean curds cubes
4tbsp chilli paste
1/2 cup cooked mutton
1 boiled potato cube
3 eggs
salt to taste
2 tomatoes chopped
1/4 cup beans sprouts
3tbsp tomato sauce
3tbsp dark soy sauce
1 small green lime cut half
1 cucumber slices
chopped coriander leaves

Preparation Methods:
Heat oil in wok- add the onions and garlic and fry til fragrant. Add the prawns,fish cake and the best curd. Stir-fry for 3 minutes. Then add the chillie paste, mutton and the potatoes. Stir-fry to combine. Make a well in the centre- pour some oil and crack the eggs and fry till cooked. Add slat and mix all the ingredients. Now add the noodles,tomatoes,beans sprouts and the seasoning. Mix well and break up the noodles slightly. Adjust the level salt and transfer to serving plate garnish with chopped coriander leaves and lime slices.

Dhall With Drumstick Leaves

2011-10-26T22:31:00.004-05:00

Dhall With Drumstick Leaves
A typical South Indian recipe of my Mil.In our backyard my Mil has a huge drumstick tree and have been providing us with it's leaves and drumstick for many years. These leaves is highly nutritious and my Mil used to prepare sambar. Sometime she prepare the leaves with moong dhall and coconut which is really very tasty and would be great with hot chaplains.

Serving Size: 4

Ingredients:
2 cups drumstick leaves
1 cup water
1/4 cup moong dhall
1 cup coconut milk
Medium onion sliced
few sliced green chillie ( accordingly)
1/4tsp turmeric powder
Salt to taste

Grind to paste:
4tbsp grated coconut
1tsp fennel seed
little water

2tbsp ghee
1tsp mustard seeds
few curry leaves
10 shallots crushed

Preparation Methods:

Pressure cook the moong dhall till soft and keep aside. Add some oil to a wok and fry the onions with chillies and turmeric powder followed by the grind paste. Once the onions become soft add in the cooked dhall and allow the mixture to boil. Once it starts to boil add the drumstick leaves. Stir and slowly pour in the coconut milk. Stir continuously to prevent curdling. Adjust the level of salt and remove from flame. In another work add the ghee and splurged the mustard seeds and the curry leaves. Then add the shallots and fry til golden brown. Pour the mixture into the dhall curry and stir.

Cinnamon Toast

2011-10-25T01:58:00.002-05:00

Cinnamon Toast

This is an old fashioned snack that is warming and comforting on cold days. Cinnamon toast is perfect with steaming hot chocolate drink or with your choice of freshly sliced fruits.

Serving Size: 3
Ingredients:
6tbsp butter softened
2tsp grounded cinnamon
2tbsp fine sugar plus extra
6 slices of bread

Preparation Methods:

Add the butter to a bowl and mix the butter until soft and smooth- then mix in the cinnamon and some of the sugar. Toast the bread on both side and spread with the butter mixture and sprinkle a little sugar on top. Serve with your choice of fresh fruit.

Mini Cupcakes

2011-10-21T07:00:00.006-05:00

Mini Cupcakes

To be frank with you folks I'm really not sure for how long this recipe has being lay idle in my folder. Perhaps I really need wake up and look thru each and every recipe snaps in folder. I...should I say I or we prepare this mouth-watering simply cupcake from my Secondary school Home-Economic book with help of my school friend Ms Choo. I have lost contact with her but she was one of very close friend during my school days. She is very good in decorating things and give mind blowing ways in plating out the food. The snaps were taken by her and I have give life to it by adjusting the color exposure using photo gallery. Ms Choo if you happen to come across my blog thank u so much for the helping me with the preparation and also for giving me a copy of the snaps..I hereby wish all my fellow bloggers "A Prosperous Deppavali ". Will be back with another mouth-watering dish from my kitchen to yours soon ...take care and have great celebration with your loved ones:)

Serving Size: Makes about 24 cupcakes

Ingredients:
250g unsalted butter, softened
250g caster sugar
250g self-raising flour
pinch of salt
4 medium eggs
4 tablespoons milk
muffin tins, lined with paper cases
1 packet of mixed dried fruits

Preparation Methods:
Pre-heat the oven to 190°C. Add the butter into a bowl and beat it until softened. Add the sugar, flour, salt, eggs and milk and whisk until the mixture is smooth.Add about 1tbsp of the mixed fruits to the paper case. Use ice-cream scoop divide the mixture between all the paper cases.Place the muffin tin in the oven and bake for 15 minutes or til the cupcakes are a light golden color. Remove the tin from the oven. Leave the cupcakes to cool in the tins for a few minutes, then transfer them removing the paper case to a serving plate the fruit-side on top.

Green Peas and Mushroom Masala

2011-10-18T23:29:00.005-05:00

Green Peas and Mushroom Masala

I was flipping thru a cooking maganize while shopping in the Spark Supermarket few days ago and came across this perfect side-dish for chapati. The addition of mushroom to green peas was something new to me and I just love mushroom very much. Actually I was just window shopping and have no idea of purchasing anything at all. After seeing the recipe I quickly grabbed some mushroom and green peas made my way back to the bus-stop forgetting about my window shopping. Hehehe!!!!

Ingredients

Serving Size: 5

For Paste:
2 large red onions chopped
1tbsp ginger garlic paste
1/2tsp turmeric powder
2 dried chiilies
1 medium tomato chopped
1/4 cup roasted cashew nuts
1tbsp tomato paste
2tbsp mint leaves
1tsp fennel seeds
1tsp salt

Saute all the ingredient and grind to fine paste once cooled-set aside.

1 cup green peas
1 cup mushroom
2 tomatoes- pulse to puree
2 tomatoes finely chopped
1/4 cup milk
1/2tsp mustard seeds
1/2tsp cumin seeds
few sprig curry leaves
1tsp chillie powder
1/4tsp curry masala
chopped coriander leaves
1tbsp ghee

Preparation Methods:

Heat a skillet on medium pan and sputter mustard ,cumin and curry leaves. Add the grind paste and tomato puree. Saute till the oil starts to separate.

Add the chopped tomatoes and mushroom . Add the chillie powder and milk-bring to boil. Finally add the green peas- adjust the level of salt. Once the gravy starts to thicken add the chopped coriander and transfer to serving platter.

Tom Yam Soup Noodles With Prawns

2011-10-18T05:31:00.005-05:00

Tom Yam Soup Noodles With Prawns
While I was in USA on chilly and gloomy days I have a habit of preparing the authentic Thain Tom Yam Soup with noodles.Recently in CBE the weather's being rainy with cool morning and heavy downpours in the evenings spoiling my evening walks. Still it's a perfect time to have a bowl of Tom Yam Soup Noodles which will fill up my entire family's tummy :D Tom Yum Noodle is actually very popular due to its intense flavors of sour, spicy and sweet combined with the yellow flat noodle. I'm not able to get fresh lemon grass and galangal so I'm using dried once instead.

Serving Size: 4

Ingredients:
1 packet of flat yellow noodles
1/2 cup med size prawns
2 tomatoes cubed
1 large red onion slice
5 clove garlic crushed
1tbsp shredded ore sliced ginger roots
1/4 cup slice green capsicums
1/4 cup button mushroom
1/4 cup sliced baby corn
1/4 cup tofu
1/4 cup sliced carrots
2tbsp tom yam paste
1tbsp dried galangal
1tbsp dried lemon grass
few lime leaves
1tbsp fish sauce or soy sauce
4tbsp lime juice
4 red chillies chopped
2 spring onions chopped
1tbsp chopped coriander leaves
salt and pepper to taste

Preparation Methods:

Heat oil in a wok and add the garlic, lime leaves, ginger roots lemon grass, galangal, tomatoes, onion ,sliced mushrooms and red chiles.Once became fragrant add add all the chopped vegetable and tom yam paste with enough of hot water. Bring to boil, reduced to a simmer and cook uncovered for 15 minutes then add the noodles and prawns and bring the mixture to a simmer.Once the prawns turn pink-remove from flame- add coriander,spring onions,lime juice salt. pepper and fish sauce. Mix and serve.

Tofu Delights

2011-10-14T05:24:00.006-05:00

Tofu Delights

When comes to cooking this popular, Chinese stir-fry dish, the choice of chicken is the key to success and if it’s well seasoned black pepper chicken is probably one of the best things you can find at any Chinese buffet but I wanted to try out something different.Tofu always been my favorite.Therefore I recreated a dish of mine combine tofu with beans sprouts.Light soy sauce adds flavor to this quick and easy stir-fry dish, ... I paired both up and it completed the meal.It is fast, easy and a very healthy and economical source of protein.

Serving Size: 4

Ingredients:
1 cup chopped firm tofu
1/2 cup beans sprouts
1 green pepper chopped
1 onion
1 tbsp minced garlic
1 tsp ground black pepper
½ tsp white pepper
2 tbsp oil
salt, to taste
1 tbsp Worcestershire sauce
1 tsp light soy sauce
1 tsp sugar
1 tsp cornflour
1 tbsp water

Marinade for the tofu:
2 tsp light soy sauce
1 tsp Worcestershire sauce
1 tsp ground black pepper
½ tsp white pepper
1 tsp water
1 tsp cornflour

Preparation Methods:
Add the chopped tofu and mixed well with the marinade and keep aside.Heat wok with oil over medium heat. Stir fry onion until soft.Push onion to sides of wok. Add garlic in the middle of wok-as the browned a bit add the green peppers and cook for 2 minutes.Now add the marinated tofu-Cover and cook until steam releases from wok. Add seasonings and combine evenly.Finally add the bean sprouts and cook for about 5 minutes. Sprinkle ground black pepper and season with salt if needed. Serve with white rice :)

Kovaikai Chutney Version 2

2011-10-14T00:24:00.002-05:00

Kovaikai Chutney Version 2

After finishing my pooja I was waiting anxious for my hubby to return for work as he has promised to prepare Rava Dosai for dinner.since my son goes to tennis class I was sitting in front of my baloney just relaxing when the white clouds were blocking the sky. There was no hint of rain just a pleasant warm evening..the rumbling of the thunder started and the wind howled. The falling droplets of rain send chill down my spin...oh not again but a perfect climate to smuggle in thick blanket and sleep soundly....wait I haven't prepare dinner and my hubby is not back yet. I had small quantity of kovaikai in my pantry and wasn't sure what to do with it. I decide to prepare chutney with it and would be great with sambar and the crisp rava dosai. I have already post a recipe on this but now the method varies a bit...here Crispy Rava Dosai with Sambar and kovaikai chutney from my kitchen to yours..sit back and enjoy this meal with your loved ones.

Serving Size:4

Ingredients:
1 cup chopped kovaikai
1 large red onion chopped
1 medium size tomato chopped
1tbsp channa dal
1/2tsp cumin seeds
5 cloves-of garlic
1tbsp red chill powder
1 green chilli
1tbsp tamarind juice
salt to taste
few curry leaves
For Tampering:
1tbsp channa daal
1tbsp ural daal
2 dried chillies broken
1/2tsp mustard seeds
1/2tsp cumin seeds
few curry leaves

Preparation Methods:

Add some oil to wok and saute the curry leaves, garlic and onions til the onions turns ब्रोव्न
slightly-the and the chopped tomatoes and all the remaining ingredients।Remove from flame and grind once it's cool off। In the same wok add 1tsp oil and spullter all the tampering ingredient and pour over the chutney.

Tanjore Deep Fried Fish

2011-10-12T23:26:00.001-05:00

Tanjore Deep Fried Fish

A home-made simply fish fry-perfect for the kids:) For some unknown reason I decide to prepare Tanjore Fish fry and the it was great and the entire plate of fish vanished in seconds.

Ingredients

Serving Size: 5

2 onions
5 fish slices
4 cloves of garlic pounded
Few curry leaves
1tsp fennel seeds pounded clearly
1 tbsp rave
2tbsp chilly powder
1tsp turmeric powder
1tsp cumin powder
1tsp curry powder
Salt to taste
2tbsp lime juice
Oil for frying

Preparation Methods:
Blend the onions with all the seasons expect oil to a fine paste. Mix the fish piece with the grinder paste.Allow them to be marinated for few hours. Heat the oil in wok and fry the fish until well cooked and crispy. Transfer to serving plate

Stir Fried Veggies With Anchovy Fish

2011-10-11T00:23:00.003-05:00

Stir Fried Veggies With Anchovy Fish

A few days ago I was going to the local market with my FIL and huge basket with dried anchovy fish were all over the market. Perhaps these dried fishes are on season now. I keep seeing them everywhere and the price were quite reasonable but varies from one stall to another. This is something which I grew up with, my dad's mom -my late granny always loves to pounded up these fishes and combine them with vegetables esp cabbages.I just adore my granny and always like to fight with her over my dad as he was her pet. She passed away when I was 5 years old and it's being 30 years. She had a very bad fall while she was visiting us and never-recover from it.I prepare the following dish few weeks ago. I still miss my grandma's cooking :(

Serving Size : 4

Ingredients:
1/2 cup long beans
1/2 cup lady's finger
1/2 cup cabbage
2 chopped red chillies
1tbsp minced garlic
1tbsp shredded Ginger
1tsp mustard seed
Few dried chillies
1/2tbsp fried anchovy fish
Salt and pepper to taste

Preparation Methods:

Heat oil in a wok add the mustard seed. As it starts to crack add the dried chillies followed by the minced garlic and shredded Ginger. Stir fry til fragrant. Then add all the vegetable and cook till tender. Finally add salt, pepper and the fried anchovy fish. Mix well and transfer to a serving dish.

Creamy Mushroom Bucatini With Home-made White Sauce.

2011-10-10T01:00:00.006-05:00

Creamy Mushroom Bucatini With Home-made White Sauce.

There is not much that is more comforting than these home made Creamy Mushroom Paste
"Pasta is served up in a creamy white and mushroom sauce. This recipe tastes like it's from a restaurant and being prepared by the one whom you have chosen to live with is more romantic. My hubby happens to be a very good cook too. I first learn how to prepare good sambar from as a new bride. The taste of this pasta dish will linger in your mouth for many hours.Any veggie or meat and any kind of herbs would perfect paired up with pasta. A bowl of home made pasta is good enough to satisfy anyone...is there anyone out there who doesn't like PASTAS..if there's is, "you are missing out in the crowd" :(

After a very long gap bot myself and my hubby happen to spend few hours alone without the kids tugging along.Both my kids got school on Saturday...aha 8 hours for ourselves..isn't that great!!!We went window shopping at BrookesBond Mall and grabbing a light snack at KFC and decide to have lunch at Prizza Hut. It's being sometime since we both had lunch but to my disappointment...the dish that I ordered was not available.I wanted to try their Creamy Mushroom Linguini With Spinach. My hubby offered to prepare them from and quickly got all the ingredients and here My hubby creation:"Creamy Mushroom Bucatini With Home-made White Sauce.

Serving Size: 2 person

Ingredients:
1/4 packet bucatini
1/4 cup sliced button mushrooms
1 liter milk
200g shredded cheese
1/4tbsp fresh curd
1tbsp keya's all purpose seasoning
1tbsp cornflour mixed with little water a pinch of sugar
salt and pepper to salt
1tsp butter
Preparation Methods:
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain and keep aside.Heat a pan add the butter-once melted add the sliced mushroom and cook till tender. Pour the milk and as it's half boiled add the shredded cheese.

Once the mixture starts to boil reduce the flame -stir in the cornflour mixture and add the seasoning. Pour half the sauce into a bowl-reserve for future use. Once the sauce has cool off transfer to bottle and refrigerate.Finally add the pasta to the remaining sauce. Mix well . Adjust the level of salt and transfer to serving dish.

Stir Fried Chicken With French Beans And Carrots

2011-10-07T04:26:00.001-05:00

Stir Fried Chicken With French Beans And Carrots

Making a simply stir-fry with great tasting vegetables combined with any meat isn't all that simple. Preparing the stri fry sauce is usually challenging as not all vegetables blends together well.Use any colorful combination of vegetables you fancy for this tasty dish. Just take care to avoid overcooking; the vegetables should be just tender and still retain a lovely crunch as you bite into them.Here I'm using french beans and carrots as I love the sweetness and the color combination.

Ingredients:
Serving size:4

1 cup french beans slice slantwise
1/4 sliced carrots
1 chicken breast sliced
4 shollts
2 garlic cloves
3tbsp oyster sauce
1tbsp pepper sauce
1/2tsp soy sauce
salt to taste

Preparation Methods:
Pound the shallot and garlic to a fine paste. Heat oil in wok and fry the pounded paste til fragrant. Add the slice chicken and fry for 2 minutes- then add the beans and carrot.Allow the mixture to blend well and then add the sauce and cover the wok with lid. Cook till the vegetable and chicken becomes tender. Adjust the level of salt and transfer to a serving dish.

Stri-Fried Flat Noodles With Coriander Panner

2011-10-06T23:51:00.006-05:00

Stir-Fried Flat Noodles With Coriander Panner

Am I back to my cooking sphere or just pretend to do so? Honestly I don't know the answer either. I'm asking this question to myself whether I'm just posting recipes just to update and keep track of the blogging world. Looking back while I was in in USA each day I would be spending my time in the kitchen cooking something different or trying out some recipes I have gathered. My dining table would be lined with up with many types of mouth-watering recipes. Back here in India, my passion for cooking have decreased. Perhaps due to insufficient or not availabilities of certain ingredient could have change my interest.

Recently we celebrate my daughter 5th b'day in CBE. I had invite all our close reletives and friend s for the b'day party. With the help of my MIL we prepared Kadai Panner, Channa Masala. Chapati. Iddly, Sambar. Coconut Chutney, Veggie Fried Rice, Veg bonda and Onion Samosa. We had a wonderful time at the party. Few packets of panner were left over and each time I open my fridge, those packs of panner kept staring at me begging to finish off before the expire date. For some reason I kept on postponing. Few days ago I decide to finish off the panner packs before the expire date. My hubby want me to prepare something different with panner. So her come the menu of the day:Stir Fried Flat Noddles with Coriander Panner...

Ingredients for the Noodles:

1 packet flat noodles
1 cup chopped tofu
1/2 cup shredded cabbage
1/2 cup thinly sliced carrots
1/4 cup chopped capsicums
1/4 cup green peas
1/4 cup cauliflower
1 bunch boy choy chopped
1/4 cup sliced mushrooms of your choice
5 garlic clove minced finely
1 onion sliced
1 tomato chopped finely
1tsp ginger paste
1tsp cumin powder
1/2tsp clove powder- or just grind 5 cloves roasted in oil
1/4tsp cinnamon powder
1tsp chilli powder
1tbsp rice wine
1tbsp sesame oil
1tbsp pepper sauce
1/2tsp crushed peppercorns
1tbsp tomato ketchup
1tsp of dark and light soy sauce each
salt to taste
finely chopped spring onions and coriander leaves

Preparation Methods:

Boil the noodles until the no more oils are seen. Drain under cold water and keep aside. Heat a heavy bottom wok with 2tbsp olive oil and the sesame oil. Once heated add the minced garlic,ginger paste and the chopped onions. As the onions turned slightly brown and tomatoes-add all the vegetables and stir- fry for 5 minutes.Once the veggies are tender add all the spice powder and fry till the raw smells are removed. Finally added the noodles-combine well. Add some hot water if you find the noodles too dry. Adjust the level of salt and remove from flame. Transfer to a serving platter garnished with chopped spring onions and coriander leaves.

Ingredients for the Coriander Panner:

For the coriander paste:
1 cup chopped coriander leaves
2tbsp chopped mints leaves
few curry leaves
5 green chillie
2 garlic cloves
a small ginger
1tsp fennel seeds
2tbsp curd
2tbsp tamarind juice
5 shallots
Salt to taste
In a coated frying pan add all the ingredients and saute well-then blend to a fine pasted once cooled and keep aside.

2 packet panner
1 onion slice
1 tomato diced
1tsp mustard seeds
1tsp cumin seeds
1tsp garam masala
1/4tsp turmeric powder
1/2tsp chillie powder
4 curry leaves
salt to taste

Preparation Methods:
Add a cup vegetable oil in a frying pan and shallow fry the panner marinated with 1/2tsp of salt. Keep aside.In a frying pan add 2tbsp of oil -add the mustard seeds. Once it starts to crack add the cumin seeds,curry leaves, onions and tomatoes. Saute them for 3 minutes then add the chillie powder,garam masala,turmeric powder. Let the onion and tomatoes cook really well in the spice. Add the grind coriander paste and bring to boil.Finally add the fried panner pieces and allow to combine well in the spice mixture. Remove from flame and transfer to a serving dish.

Soy Briyani

2011-09-29T02:24:00.003-05:00

Soya Briyani
My 5 year old daughter isn't the best eater in the world. She's certainly not the worst either.She just loves vegetables like carrots,beans,cauliflowers...I mean most of the vegetables.If her lunch box or dinner not served to her favorite..either the lunch returns untouched or the dinner stretched out well over hours. Sometime I have to clear the tables when she's not even half way through-just staring at her food or commenting on her brother's plate. I'm not sure where she have tasted soya chunk but one morning she just wanted me to uprear soya chunks...just like that out of the blue not relishing that her school van will be arriving in 30 minutes time. What can I prepare in just 30 minutes....BRIYANI OR FRIED RICE!!!Yes, I am the kind of person who can fixed up a meal in seconds when it concern my daughter. All she needs "SOYA CHUCKS FOR LUNCH ".

Soya biryani is a protein rich biryani recipe with the soya chunks cooked and then added to rice along with whole spices and garam masala .Just the usual vegetable biryani with addition of soya chunks to make my daughter happy. A perfect comforting soya Briyani from my kitchen to yours.Cooked in hurry but heavenly delicious yet simple to prepare. A nutria-packed briyani- one of the healthiest pulses for a vegetarian diet as apart form other nutrients.

Serving Size: 5

Ingredients:
2 cups rice
3 cups of water
1 cup soy chucks soak in hot water
1/2 cup chopped carrots
1/2 cup green peas
1/2 cup chopped shallots
2 tomatoes chopped
1tbsp ginger garlic paste
2tbsp cashew nut paste
2 green chilli slit lengthwise
2tbsp briyani masala powder
1/4tsp turmeric powder
1/2tsp chilli powder
1tbsp ghee
1tbsp peanut oil
1/2tsp cumin seeds
2 cardamom pods
1 small cinnamon stick
1 bay leaf
2 cloves
fistful chopped coriander leaves
fistful of chopped mint leaves

Preparation Methods:

Soak the rice for 15 minutes -drain and keep aside.Squeezed out the water from soya chuck and keep aside. In a heavy bottom wok- heat oil and ghee- then add cumin. cloves,cardamoms,bay leaves, cinnamon. Saute them till the aroma of the spice are released. Then add the slice shallot and fry them till it turns brown followed by the chopped tomatoes followed by the ginger garlic paste and cashew nut paste. Saute them till they blend in with the onions.Add in all the remaining spice powder and salt.

Once the oil starts to release add the chopped carrots and green peas. As the vegetables become tender add the soy chucks and mix well. Finally add the rice followed by chopped coriander and mint leaves. Saute for 5 minutes add water.Transfer the content to rice cooker and cook.Remove and serve with ratias.

Samosa Chat

2011-09-27T23:38:00.003-05:00

Samosa Chat

I happened to learn about this recipe from my fellow blogger Asha of Aroma http://aromahope.blogspot.com/2009/04/samosa-chaat-baby-butter-beans-potato.html.Ihave add my own ingredients to suit the taste of my family. I absolutely love when a favorite dish can be transformed into a mouthwatering recipe.The following recipe was created using leftover samosa. Homemade samosa chats are one of my favorite Indian snack whenever I am yearning for chat.Very easy and delicious....my mouth is already watering while writing the recipe;D Lets enjoy the homemade potato samosa flattened on a plate, topped with chickpeas, yogurt, onion, tamarind chutney, mint chutney, sev and finished with chaat spice.

Serving Size : 4

Ingredients:
4 samosas
1/2 cup boiled chickpeas
1 cup yogurt (beaten with little salt and sugar)
tamarind chutney - as needed
mint chutney - as needed
1/4 cup shredded carrots
1/4 cup shredded cucumber
1/2tsp roasted cumin powder
1/4tsp red chilly powder
1/2tsp chaat masala
onions - handful (finely chopped)
tomato - handful (chopped)
cilantro - 2 tblsp (finely chopped)
1/2 cup Sev and/or Bhoondhi

Preparation Methods:

The samosas should be crispy for the chaat to taste good.Arrange a couple of samosas in a serving dish and smash it with your hands. You can also cut the samosas into 2-3 pieces with a knife.
Add the boiled chickpeas over the smashed samosas. Top it with some chopped onions, tomatoes,shredded carrots,shredded cucumber, cilantro, tamarind chutney and green chutney. Pour the beaten yogurt over the top.Sprinkle some red chilly powder, cumin powder and chaat masala over the yogurt.Finally sprinkle sev and/or boondhi on top and serve immediately. Serve this as an appetizer or as an evening snack.

Crispy Vegetable Spring Rolls

2011-09-26T23:46:00.003-05:00

Crispy Vegetable Spring Rolls

Someday I just spend my free time looking through cookbooks and wish for inspiration to strike-there's something interetsing in reading author's cookbooks for ideas and unique recipes to try out. I could have published the recipe few days ago but for some reason I kept postponing til today.
This quick recipe for spring rolls will show you how to make this authentic Asian appetizer at home. You'll no longer have to worry about them getting soggy These spring rolls are refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces."

Serving Size:10 pieces

Ingredients:
10 spring roll wrappers
½ red pepper , thinly sliced
1 carrot , grated
2 banana pepper , thinly sliced
¼ white cabbage , shredded
some rice noodles , soaked in water
1 tbsp soy sauce
1 tsp pepper sauce
1 tsp sugar
some salt and pepper
1 ltr vegetable oil
1 egg , beaten

Preparation Methods:
Heat the wok-when hot, add some oil, the red peppers, carrots, banana peppers and cabbage. Cook until the vegetables have slightly softened.Place the spring roll wrapper in front of you, with one corner at the bottom so that it resembles a diamond. Brush the four edges of the wrapper with the beaten egg.

Next, add the filling in the bottom part of the wrapper in a thin log shape, not touching the edges.Lift the wrapper over the top and tuck it in under the filling.Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top part and seal the roll. Repeat until all the rolls are finished.Once the oil is hot, deep fry the spring rolls until lightly brown. Put them on the towelled tray to let them drain.

SpicyTofu Briyani With Vegetables

2011-09-20T10:42:00.006-05:00

Spicy Tofu Briyani With Vegetables

Hey folks I'm back with another mouth-watering briyani recipe from my kitchen to yours. What a lovely weekend with my SIL and BIL in CBE. This weekend our daily routine of visiting Pollachi was brushed aside due to Sport Day Celebration in my daughter's school. She took part in 50 meters running race. Both my SIL and BIL stayed overnight in my apartment.It was great having family member over for a night chatting away rite!!! Both myself and my SIL decided to gang up to cook lunch for the first time. We always make plans to cook together but unfortunately something will prevent us from doing so. We wanted to prepare something different and then I remember that I got some tofu laying in my fridge for few day begging me to finish before expiring.

Since both our husbands are great fans of briyani. We decide to prepare tofu briyani with carrots and green peas. The combination of tofu marinated with chilly and turmeric powder and lightly fried was really good. I was really surprise that tofu combined perfectly with briyani. There wasn't any blend taste while eating the tofu and it mouth-watering. Definitely everyone should try preparing briyani with tofu. Happy eating to all from Taste of Saras Kitchen and will be back with more dishes from my kitchen to yours soon:: Take care guys!!!

Serving Size:5 Ingredients:

2 cups rice
3 cups of water
2 cups of tofu marinated with 1tbsp chili powder , 1/2 tsp turmeric powder and salt
1/2 cup chopped carrots
1/2 cup green peas
1/2 cup chopped shallots
2 tomatoes chopped
1tbsp ginger garlic paste
2 green chilli slit lengthwise
2tbsp briyani masala powder
1/4tsp turmeric powder
1/2tsp chilli powder
1tbsp ghee
1tbsp peanut oil
1/2tsp cumin seeds
2 cardamom pods
1 small cinnamon stick
1 bay leaf
2 cloves
fistful chopped coriander leaves
fistful of chopped mint leaves
oil for shallow frying

Preparation Methods:
Soak the rice for 15 minutes -drain and keep aside. In a heavy bottom pressure cooker- heat oil and ghee- then add cumin. cloves,cardamoms,bay leaves, cinnamon. Saute them till the aroma of the spice are released. Then add the slice shallot and fry them till it turns brown followed by the chopped tomatoes followed by the ginger garlic paste. Saute them till they blend in with the onions.Add in all the remaining spice powder and salt.Once the oil starts to release add the chopped carrots and green peas. Meanwhile shallow fry the tofu til golden brown-drain and keep aside. As the vegetables become tender add the fried tofu and mix well. Finally add the rice followed by chopped coriander and mint leaves. Saute for 5 minutes add water.Lower the flame to medium and pressure cook for 1 whistle. Remove and serve hot...

Mixed Vegetable Pickles

2011-09-16T00:06:00.005-05:00

Mixed Vegetable Pickle

Serving Size:10

Ingredients
2 carrots cut into thin stripes
2 capsicum cut into thin strips
2 cup cauliflower florets
1 cup long beans
1 cup shallots cut in halves
8 garlic cloves sliced
2tbsp tamarind juice
2tbsp cumin seeds
1tbsp fennel seeds
2tbsp mustard seeds
5 dried chillies
1 cup vinegar
3tbsp chillie powder
2tbsp cumin powder
2tsp pickle powder (combination of mustard and fenugreek seed dry roasted and powdered- ration 1:1)
1 cup oil
1 tsp hing powder
Salt to taste

Preparation Methods:
In a large bowl, add the chopped vegetables,shallots,garlic cloves and chilies with salt ,vinegar and 1tbsp chilles powder, mix them well till they coated with the spices.Let it stand for about 2hours. Soak the dried chillies in the tamarind juice for 2 hours and blend into a smooth mixture.Coat a frying pan with 1 cup of oil, add the mustard seeds. Once it starts to crack add curium,fennel-seeds and marinated mixture and saute well in the oil for about 15 minutes or until the are tender. Then add the chillie, cumin and pickle powder followed by the blended tamarind mixture and hing powder .Once all the tamarind juice are dissolved, remove from flame. Let the pickle cool before storing in tight container.

Spicy Fried Fish

2011-09-15T22:48:00.003-05:00

Spicy Fried Fish

Thinking back we really had a good time in USA and frequently patronized all type of restaurants in the weekends. I reall miss those moment but life here in India is much more comfortable surrounded with loved ones, family and friends. What more can we ask other than this peaceful life rite!! During that time we went to a buffet in Chinese restaurant in Owasso with our friends and I had this fabulously mouth-watering fish fried in rich sauce. It was just out of the world and taste divine and I can still drool imaging. I always have loved fried fish compared to those cooked in curries. I approached the waiter and asked him how these fish were prepare . Anyway I really didn't get the right recipe but manged to create one myself according to what I have tasted. It's wasn't the perfect taste as the restaurant. Anyway the Spiced Fried Fish tasted delirious with fried rice and my family really loved it esp my daughter who finish up her plate and had second helping which rarely happens.....

Ingredients:
Serving Size: 6

1lb fish fillets of your chose
1 cup plain flour
1tsp cumin powder
1tsp coriander powder
1tsp paprika powder
1tsp pepper powder
salt to taste
2 egg white lightly beaten
oil for frying

Sauce
1tsp sesame oil
2 cloves of crushed garlic
1tsp freshly grated ginger roots
1 onion finely chopped
1tbsp fish sauce
2tbsp soy sauce
1tsp brown sugar
1tbsp cornflour
1 cup water
chopped spring onions

Preparation Methods:

Mix the flour,cumin powder,coriander powder,paprika, pepper and salt in a bowl. Cut the fish into bite able size. dip the fish cubes in the egg white and dust lightly with the flour mixture, shaking off any excess.

Heat the oil in a deep wok and deep fry the fish cubes in batches until golden brown-drain and keep aside. Heat the sesame oil in a pan. Add the garlic,ginger,chopped onions and spring onions sauteing for about 3 minutes on medium flame. Add the fried fish-cubes with soy sauce,brown sugar and water. Dissolve the cornflour in little water and add to the sauce mixture.Cook til the sauce boils and thickens.Remove from flame and serve the fish cubes topped with hot sauce. Garnish with the remaining sliced spring onions.

Deep Fried Quail Roast

2011-09-15T00:34:00.004-05:00

Deep Fried Quail

Frankly speaking I never like the taste of these quail at all. The moment I set my eyes on these I felt very uneasy but quail roast happens to be my hubby's favorite dish since young. Whenever we patronizing any India restaurant -quail roast would be the first dish to be ordered by my hubby and I really don't understand why his eyes sparkles whenever he taste them. Anyway each person have their own taste right.

Serving Size:5
Ingredients:

5 quails cleaned
1 egg white beaten well
1tbsp ginger garlic paste
1thsp green chillie paste
1/2tsp curry leave paste
1tsp coriander leave paste
1tsp mint paste
1tbsp chilli powder
1/2tsp turmeric powder
1tsp garam masala
1/2tsp cumin powder
1tbsp fresh curd
1tbsp chicken curry powder
1/2tsp pepper powder
salt to taste
juice of half lemon
oil for frying
Chopped fresh coriander leaves
1 green chile sliced

Preparation Methods:

In a lager bowl marinate the quail piece with all the ingredient and leave in fridge over-nite. Heat oil in a heavy bottom wok and deep fry the quail until golden brown. Remove and drain. Serve hot garnished with chopped coriander and slice green chillies.

Kara Kolukattai

2011-09-14T01:26:00.002-05:00

For the first after many year I wanted to prepare these Kara Kalukattais for Vinayaka Chathurthi but unfortunately I wasn't able to attend the function due to some personal reason but my in-law made these for the Lord Ganesha. This is one of my favorite snacks. This very quick and easy to prepare recipe which are normally loved by kids too.

Kara Kolukattai

Serving Size :5
Ingredients:

1 cup coarsely grinded rice batter
1tsp mustard seeds
1tbsp urual dal
1tbsp chana dal
2 green chillies chopped
1 cup thinly sliced shallots
2tbsp grated coconut
handful of chopped coriander leaves
handful of chopped curry leaves

Preparation methods:
Add1 tbsp oil to wok and saute all the given ingredients expect the batter. Add enough salt and saute til the onion are well fried. Add the batter and mix till thick. Remove from flame and allow the mixture to cool off a bit.Shape as u desire and steam cook it in iddle vessel. Remove and
serve hot with any chutney.

Hot and Sour Thai Prawn Soup

2011-08-29T00:02:00.011-05:00

I have few confessions to make here :( I have mentioned before why I wasn't able to blog regularly as I used too. Very simply folks I'm getting very lazy and have stared losing interest in cooking. Most of the ingredient which I frequently are not easily available here in CBE and sometime my net connection take a very long time to download my snaps. Days pass by so quickly indeed..just image it's Monday and my weekend in my native is over and back to CBE life again. Do your kids have that one special recipe they ask for over and over again. I really cannot remember how long the following recipe has being idle in my folder but hot favorite in my home which I enjoy preparing frequently when we were in USA. I have yet to prepare these mouthwatering soup packed with exotic flavor and spice in CBE soon without lemon grass as it's not available in CBE.

A very simple soup that gives off a complex aroma and flavor. One taste of these prawns in the spicy and sour broth will send your taste buds to the tropics of Thailand.Lime leaves and lemon grass are combined with prawns to create a delicious Thai soup. If you have all the ingredients on hand it's easy to put together and makes the perfect comfort food.

Ingredients
Serving Size :5

1 cup cooked medium prawns
3 cup mushroom stock or veg stock
1tsp roughly chopped garlic
3 dried lime leaves
2tbsp shredded fresh ginger roots
1 can button mushroom chopped
4 red chilies
1 stalk lemon grass crushed
1tbsp chopped coriander leaves
2 spring onions sliced
6tbsp fish sauce
2tbsp fresh lime juice

Preparation Methods:

Heat oil in a wok and add the garlic, salt. lime leaves, ginger roots lemon grass ,sliced mushrooms and red chiles.Once became fragrant add the mushroom stock. Bring to boil, reduced to a simmer and cook uncovered for 15 minutes.Strain the stock and return to the same wok- add the cooked prawns and bring the mixture to a simmer. Remove from flame- add coriander,spring onions,lime juice and fish sauce. Mix and serve.

Thai Fried Noodles

2011-08-02T23:01:00.002-05:00

Thai Fried Noodles
Serving Size:4

Ingredients
2 cups noodles
2tbsp Thai Red Curry Paste
1 cup cooked chicken fillets
1tbsp minced garlic
1tbsp soy sauce
1tbsp lime juice
2tbsp cornflour
1/2 cup beans sprouts
1/3 cup unsalted roasted peanuts
chopped coriander leaves

Preparation Methods:
Add the noodles to a large pan of boiling water and drain immediately rinse,drain and pat dry.

Heat the oil in wok-stir-fry the garlic until fragrant then-add the-Thai red curry paste and all the spice sauce.Blend the corn flour with water and stir in slowly to thicken the sauce. As the sauce starts to boil-add the chicken and beans sprouts. Mix them well. Finally add the noodle , peanuts and stir till the sauces are well blended with the noodles.Remove form flame and transfer to serving plate with chapped coriander leaves.

Chicken Tikka

2011-06-17T07:57:00.007-05:00

Chicken Tikka

Doesn't this snap makes you to grab your pots and pan to start cooking? Oh yeah sure it does isn't it guys??? I have being trying to post this mouth-watering chicken recipe but has always being interrupted by something. Simple and fast..just the way I like-a spectacular culinary feast for entertaining friends and family.

Ingredients:
Serving size:5

1 kg boneless chicken
1/2 cup fresh curd
3tbsp ginger garlic paste
1/2tsp chilli powder
1/2tsp cumin powder
1/4tsp turmeric powder
1tsp cardamom powder
3tbsp freshly squeezed lemon or lime juice
1tsp freshly squeezed orange juice
1tbsp coriander paste
few drop of food color
oil or butter for blasting

Preparation Methods:
Cut chicken into 1-inch cube pieces.Grill for 8-10 minutes or until done, basting once with oil. Mix all spices with yogurt and beat well.Marinate chicken in the mixture.Preheat the grill to medium. Brush the grill rack liberally with oil.Thread the chicken pieces onto the skewers, spacing them apart so they do not touch. Grill for 6-8 minutes, turning halfway through the cooking time. Then baste the chicken with the butter and grill for another minute, or until slightly charred at the edges and completely cooked through.

Spiced Long Beans

2011-06-17T04:12:00.008-05:00

Spiced Long Beans

Ingredients

Serving Size:4

1 cup chopped long beans

2tbsp ghee

1tbsp freshly grated ginger

1tbsp freshly chopped red or green chillies

2 cloves of crushed garlic

1tsp mustard seeds

1tbsp crushed coriander seeds

1/2tsp fenugreek seeds

1/2 cup thick coconut milk

chopped coriander leaves

Preparation Methods:

Heat the ghee in a large frying pan- add the ginger,garlic,chillies,mustard seeds and fenugreek seeds. Once all the ingredients added are lightly browned- add the chopped long beans and salt. Saute the beans until tender.Finally add the coconut milk and cook till most of the liquid have evaporated. Transfer to a serving dish sprinkled with chopped coriander leaves.

Bombay Mix

2011-06-16T04:44:00.003-05:00

Bombay Mix

Listen up folks. I really mean it!!! I feel like I have being neglecting my passion for cooking and blogging for the past couple of months since my last post. Lately I have become very busy as I have started to brush up my driving skills.I'm so exhausted by the time I reach home. Sometime I travel from CBE to Pollachi for my driving classes.I have completely became insane and really need to recharge my brain and stay focused. Since it school holiday and the climate in Pollachi is really great and having these Bombay Mix with a cup of hot tea is the fuel for my brain. Bombay Mix-a popular tea-time snack in what is essentially among the locals:)

Ingredients:
Serving size: 4

vegetable oil for frying
1 cup rice flakes
1 cup roasted chickpeas
handful of plain pappadums
1 packet of roasted green peas
1 packet of sev
1/4 cup sultanas
1/4 cup currants
1/4 cup roasted cashew nuts

Spice Mixtures
2tbsp sugar
1tsp salt
1tsp ground cumin powder
1/2tsp ground turmeric powder
1/2tsp chilli powder

Preparation Methods:
Fry the pappadums one at a time until they puffed and crisp. Drain and break into small pieces-keep aside. add the rice flakes to the same pan and cook till the flakes are browned lightly. Remove and drain-keep aside.Drain all the oil from the pan leave about 1tbsp oil. Add the chickpeas and half the spice mixture-stir fry for 30 seconds.Transfer to a large bowl-mix the fried pappadums,rice flakes,green peas,sev,sultanas,currants, cashew-nuts and the remaining spice mixture.Combine well and serve.

.

Mushroom Soup

2011-03-03T23:49:00.004-06:00

Mushroom Soup

I'm so happy that I have finally reached the end of the week and it's time for me to gather all the dirty laundries and other stuffs to my native for the weekend-but I am not in so much of a hurry for the week to end. Before I leave for the weekend I wanted to post a recipe as I have being piling up all lots of recipes in my hard disk. I decide to attempt to make my own mushroom soup. You will never realized just how good this soup can be until you make your own from scratch. My first attempt was in 2002 as a newly married bride. I made it for my hubby's birthday and it was really mouth-watering. As time past I have completely forgotten about until few days back when my son starts to demand for soups on daily basics.Try out this wonderful mouth-watering recipe and have enjoyable weekend. I will see u guys with an another recipe from my kitchen to urs soon.

Serving Size:4
Ingredients

2tbsp butter
1 small onion, diced
2 cloves garlic minced
4 stalks of celery, diced
1 leek, chopped
1 cup mushrooms, chopped
3 tbsp flour
1 1/2 cup milk
2 cups vegetable stock
salt and pepper to taste

Preparation Methods:

Place the pan over a low heat, add the butter and leave it to melt.Add the diced onion, celery, leeks.minced garlic and mushrooms. Saute them in the butter for about 5 mins.When the vegetables are soft and onions translucent, add the flour and mix it in well.Leave the soup to cook for about 25 minutes, stirring occasionally.Taste the soup and if necessary season again then ladle it into a large bowl and serve with crusty bread.

Lookout for the following recipe updates soon and have a great weekend !!!

Stir- Fried Mutton With Coloured Peppers

2011-03-02T00:10:00.003-06:00

Stir- Fried Mutton With Colored Pepper

What's the point of having a vacation alone in Singapore without enjoying esp the huge range of food from all over the world in one stop!!! I really took this wonderful opportunity to enjoy myself. I meet up with my girlfriends ,hoping in the car to have lunch at our favorite restaurants and made a point to cook for each other as many of them are very good cooks too. Please get ready for the mouth-watering Mutton Stir- Fry with Colored Peppers that you have ever crossed ur lips-a creation by my friends and myself from my home-town . We happened to find very good colorful peppers in the supermarket one early morning and decide to prepare some thing with these for our lunch at home as we were too lazy and got kind of bored eating outside so we decide to combine all our cooking skills to prepare the following recipe which doesn't need much ingredients or time.

Serving Size:4
Ingredients

2 red peppers sliced
2 green peppers sliced
2 yellow peppers sliced
1tbsp peanut oil
1 cup thinly sliced mutton
1tbsp ginger garlic chillie paste
2 cloves garlic crushed
1 onion sliced
2 tomato quartered
salt to taste
2tbsp soy sauce
1tbsp chillie paste

Preparation Methods:
Wash the mutton well and marinate with the ginger garlic chillie paste and leave aside for 1 hour. then pressure cook for 2 whistles and keep aside.Add the peppers to a pan of salted boiling water and boil for 1 minute. Drain the peppers and rise under cold water. Heat up the wok-saute the garlic and onions followed by tomatoes. Then add the peppers and all the spice sauces. Finally add the mutton and allow the mutton to coat well in the sauce. Adjust the level of salt and transfer to serving platter .

Tomato Soup

2011-03-01T06:58:00.005-06:00

Tomato Soup

My son have really been into the soupy mood ever-since he started school as he's being served soup everyday at lunch- a varieties ones and "Mummy they are yummy you know and I had second helping".He's demanding for different types of soups these days and I have to cope up as he threatens by saying that he will just shift to the canteen in his school. Hmmm..kids and their childish blackmails.What better ways to improve my cooking skills and I had been wanting to try making different kinds of soups and now it's the perfect time:) The next on my list would be Tomato Soup-that thick tangle flavored soup always refreshes one's mind easily. I prepare them for dinner and it was well like by everyone and my daughter-a fuss eater had 2 bowl of serving which was really unbelievable

Serving Size :4
Ingredients:

7 ripe tomatoes
1 small carrot
1tbsp flour
2tbsp butter
1 small onion finely chopped
3 cloves garlic minced
4 cups of water
taste to taste
chopped spring onions
pepper powder
1/2 cup milk
bread croutons

Preparation Methods:
Melt the 1 tbsp butter in pressure cooker and saute the tomatoes,carrot,onion and cook for 2-3 minutes. Add 4 cups of water and close the lid of the cooker. Cook to 2 whistles. Cook further on low heat for 3 minutes. Turn off the heat and let it cool down. Blend this mixture in a blender to a smooth puree. Strain through a sieve. Saute the remaining butter and flour in a thick bottom vessel on low flame- add the minced garlic and the milk. As it starts to boil slow stir in the tomato mixture and allow it simmer. Ajust the level of salt and pepper. Transfer to serving bowl and garnished with chopped spring onions and bread croutons

Sweet Corn Soup

2011-02-28T22:49:00.005-06:00

OMG she's back again!!! I thought she has given up trying new recipe once she's back from USA but but....nope not again.That's the outburst of kitchen as I'm back to cooking sphere and they have started complain as they used to back in USA...This is my first recipe after I shifted back from USA. It's none other than-Sweet Corn Soup. My son kind of got addicted to the taste of the soup ever-since he came to India. Whenever we visit any restaurant in CBE the first item to be order will be a bowl of Sweet Corn Soup.

Sweet Corn Soup

Serving Size:5
Ingredients:
2 cups fresh sweet corn kernels
1/3 cup cooked corn kernels
1 cups milk
7 cups water
2 tbsp corn flour
2tbsp chopped garlic
1tbsp butter
1 egg white
salt to taste
chopped spring onion

Preparation Methods:

Combine the milk, water and 2 sweet corn, and boil until corn is cooked.Take a little of the cooked sweet corn, about half a cup, and blend it mildly. Heat a wok - add the butter and saute the chopped garlic and the 1/3 cup corn for 5 minutes. Pour in the corn mixture and stir well. As the soup starts to boil add the egg white and remove from flame. Serve hot with chopped spring onion and pepper powder.

Stuffed Aloo Parathas With Minced Chicken Topping

2011-02-21T18:02:00.006-06:00

How many times have you salivated at the thought of those lip-smacking stuffed parathas with dollops of butter on them. Hmmm..heavenly:) hot and fresh from the griddle are always sumptuous and mouth watering :) This dish reminds me of childhood as everyone in family loves to have stuffed parathas esp with sardine. . I've tried making these stuffed parathas several times but couldn't get them right. the stuffing always spills out and eventually I gave up trying. After marriage I got hooked up in the blogging world and my kitchen turn out to my laboratory for my cooking experiments but never thought of trying to make a perfect stuffed paratha again.One day my son came back from school saying that one of his Indian friend (I made these when I was in USA) mom made chapatis with potatoes inside and it was yummy. He kept pestering for the parathas but I was not in mood to prepare them again after those numerous flops trying. My hubby encouraged me to give a final try and they came out perfectly without spilling or tearing.I wanted to try something new and came up with this idea of of adding some meat as topping for my stuffed Aloo paratha instead of mixing them with aloo.

Stuffed Aloo Parathas With Minced Chicken Topping

Ingredients
Serving Size:4
1 cup of wheat flour
1/2 cup of hot milk
1/4 cup of curd or yogurt
2tbsp of ghee
1/4tsp of sugar
1/4tsp of salt hot water
1 cup of cooked minced chicken

For the filling:
1 big onion, finely chopped
1 tomato finely chopped
5 boiled potatoes mashed
1tbsp ginger garlic paste
1/4 tsp chilli powder (adjust to taste)
¼ tsp turmeric powder
1 1/2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder
salt to taste
chopped coriander leaves
Preparation Methods:

Heat the oil in a pan and add the ginger, garlic pastes,tomatoes and chopped onion. Sauté everything till the onions soft. Add the spice powders and sauté, over medium heat, for a minute. Then add the potatoes, salt and chopped coriander.Mix everything well and then take off the heat. Allow to cool and divide the mixture into equal portions. Roll the portions into balls.
In a large bowl sift the wheat flour,sugar and salt. Make a well in middle of the flour and pour the milk,curd or yogurt. Knead the mixture into a smooth dough adding enough of hot water.Divide the dough equally and roll out them and place the stuffing in cench of the dough.Gather all the edges together and flatten it slightly and roll out making sure that the stuffing doesn't spill out. Sprinkle some of the cooked minced chicken and gently press on one side of the paratha. Heat a heavy based frying pan or griddle on a medium heat. Place the rolled Parathas on the griddle. While on the girdle press the edges of the Parathas with a paper towel . You will find that small bubbles start forming on the Parathas that means it is getting cooked. Turn over and cook the other side. The Parathas may puff up. Flip over cook the first side again. Serve with hot melted ghee or butter brushed over one side of the Parathas.

Ayam Panggang ( Spicy Roast Chicken)

2011-02-04T00:17:00.005-06:00

Ayam Panggang ( Spicy Roast Chicken)
Can you believe that it's being almost 4 year since I have being to my hometown for a decent vacation? I really need a break and got a very good chance last Dec 2010 for a vacation to Singapore for 25 days. It was just me....only me this time. As the flight landed in Singapore all my childhood flash-back were just in front of my eyes. A teenager in school uniform with carefree life was just overwhelming. Hmmm..back to present-that was very long time back. Now my kids are going to enter that age and life in few years time.I really enjoyed myself and have get-together with my collage friends,relatives and loved ones. I visited one of my very close friend who is also a great cook Yati during my vacation and happens to prepare this mouth-watering Malaysian dish for me. The only regret I had was that my hubby and my kids weren't around to taste it:(

Serving size:4-6

Ingredients:
1 large whole chicken
3tbsp chopped red chillies
5 cloves of garlic
3tbsp green peppercorn crushed
2tsp brown sugar (Optimal)
2tbsp soy sauce
2tsp ground turmeric
1tbsp lime juice
chopped butter for blasting

Preparation Methods:

Preheat the oven to 350°C. Chop the chicken in half by cutting down the backbone and tuck the wings underneath.Place the chicken-skin-side up and bake for about 30 minutes. Meanwhile combine all the ingredients in a food processor and blend until smooth.

Brush the mixture all over the chicken and bake for another 30 minutes or thorough cooked. Serve warm garnished with lime wedge.

Crispy Hot Sour Chicken In Spicy Coconut Sauce

2011-01-26T22:48:00.006-06:00

Crispy Hot Sour Chicken In Spicy Coconut Sauce

Can you feel the total satisfaction after preparing a wonderful dish for your kids when they say "Mummy tht curry was so tasty and we want it everyday"? We normally feel overwhelmed by these small encouragement given by our loved ones esp the kids.These days, due to a busy schedule, my experiments in kitchen have reduced a lot.There are certain recipes which always remain our favorites and we can never be tired of cooking them over and over again. One such favorite recipe that I prepare very often and always becomes a big hit in my house and among friends too which is none other than CHICKEN :) My hubby used to say that I have a special touch in preparing chicken dishes.

Serving Size:4
Ingredients:

1 cup plain flour
1/3 cup cornflour
1 egg white
1.5 cup water
2tsp grated lemon grid
1 cup boneless chicken fillets roughly chopped
plain flour extra
vegetable oil for frying
2tsp peanut oil
2 cloves garlic crushed
2tsp grated ginger
2 large onion sliced
1 large red pepper sliced
1/3 cup fresh lemon juice
2tbsp soy sauce
2tbsp tomato sauce
2tbsp spicy chili paste
chopped coriander leaves
1 cup coconut milk

Preparation Methods:

Sift the flour and cornflour into a bowl gradually stir in the egg white,water and rind;mixed to smooth batter. Toss the chicken fillets in extra flour,shake off excess flour and dip inn batter. Deep fry the chicken in batches until browned and tender, drain on absorbent paper. Heat peanut oil in wok. Add the garlic,ginger ,onions and red pepper: stir fry till tender.Add the sauces and lemon juice. Add the coconut milk -as it starts to boil add the chicken fillets and mix well. Transfer to server plate garnished with chopped coriander leaves.

Wonton Soup With Rice Noodles

2011-01-24T20:33:00.006-06:00

Wanton Soup

I have being held up with many stuffs in my routine and could never find time to get hold of the computer. The net connection is making me mad and couldn't finish up my post most of the time.I really made up my mine to post a recipe today and here I am with a delicious mouth-watering soup which can vanished in seconds once served:)

Soups add variety to meals, are cheap, and warm you up on a cold, winter day. Soup is nourishing and comforting - nearly everyone likes soup.And, there are soups for everyone's taste - from the most delicate broth to the most hearty chowder.Soups are a good way to use the small quantities of leftover meat and vegetables that accumulate in the refrigerator.The climate in CBE is really unstable...not sure wherther it's summer or winter season. It's getting extremly clod for the past few days and What can be better than slurping up a bowl of warm and comforting delicious wanton soup. I have preapared this mouth-watering tummy filling soup a few times when I was in USA and it came out perfertly in CBE too but with slight changes :) I have add some rice noodles to make the soup more tummy filling..

Serving Size: 4

Ingredients:
1 medium carrot thinly sliced
1 liter water 2 cups of stock
2tsp grated fresh ginger
3tsp soy sauce
3 shallots chopped
1 cup cooked flat rice noodles
1tbsp fresh coriander leaves

For the wantons:

I made them while I was in USA but cannot find them here in CBE so I used frozen once here.

2 Chinese dried mushrooms
1tsp peanut oil
1 clove garlic chopped
1 small onion finely chopped
1/2 cup minced chicken
2tsp soy sauce
1/2 chilli paste
2tbsp chopped water chestnuts
Wonton Wrappers

Preparation Methods:
Place the mushroom cover with boiling water and let it stand for 20 minutes.Drain the mushroom,discard the stems and chop the caps very finely.Heat the oil in pan,add the garlic and onion. Cook til the onions are soft. Combine onion mixture with all the remaining ingredients.Place a tablespoon of the mixture in centre of each wonton wrapper and brush the edges lightly with water. Pull up the edges of the pastry around the mixture and pinch together to seal.Combine carrots,water,stock,ginger,sauce and shallots in a larger pan and simmer covered for 5 minutes or until the carrots becomes tender. Add the noodles and wonton,simmer covered for about 10 minutes or until the wontons float to the surface and are cooked through. Stir in the coriander leaves.Remove from heat and transfer to serving bowl.

Stir-Fried Mixed Vegetables

2010-10-20T02:46:00.003-05:00

Let's face it. some of us don't like vegetables any more than our toddlers do.Most of us do not get enough servings of fruits,vegetables and whole grains that our bodies need. A single food can never provide all the essential nutrients that our body needs. Therefore it's always important to consume a wide variety of food to provide adequate intakes of vitamins,minerals and dietary fiber.Vegetables can be added to almost any food. They generally add a lot of flavor to main dishes, as well as a lot of nutrition. I have a habit of adding vegetable to my meat dishes even fruits sometimes. They add more flavors and the dishes looks more tempting and colorful too. I have omit the addition of meat to my stir-fry this time. I wanted to tasty each vegetable by it's own flavor. Believe me it tasted awesome with fried rice.

Stir-Fried Mixed Vegetables

Ingredients
Serving Size:4

3 cloves of garlic crushed
1 medium onion chopped
1 large carrot sliced
2 celery sticks sliced
1 red pepper sliced
1/2 cup chopped green beans
1/2 cup chopped broccoli
1 small can water chestnut drained'
1 small can baby corns drained
1tsp soy sauce
1tbsp lemon juice
1tbsp peanut oil
1tsp cornflour blended with little warm water
salt to taste
2tbsp hoi sin sauce

Preparation Methods:
Heat the oil in wok. Add the garlic,onions and carrots-stir fry until the onions becomes soft.Then add celery,pepper,beans,baby corn,water chestnuts and broccoli.All the vegetables to get cooked till tender.Finally add the blended cornflour and the sauces. Stir until sauce boils and thickens slightly.Remove from flame and transfer to a serving plate.

Fried Noodles With Vegetables

2010-10-12T03:34:00.007-05:00

Fried Noodles With Vegetables
I just simply love noodles with a touch of Indian Chinese fusion cooking. I hardly know anyone who doesn't relish Indo-Chinese food. These are commonly found in may restaurant and seems to be on the hit list among people especially kids. Whenever I go to any restaurant I normally find youngest ordering these Indo-Chinese fusion food compared to local Indian food.A bowl of healthy noodles loaded with yummy vegetables is never easy to NO at all. I really got mad at the sight of dosas and iddlies after coming back to India but I just really love them so much:) Ha haa!!! I'm mad right??? Anyway back to my recipe: Lengthy curly noodles tossed with tons of colorful vegetables with the touch of soy sauce really make this dish special at any time.

Ingredients
Serving Size:4

1 cup of cooked Hakka noodles or any kind of ur choice
1 cup chopped baby bok choy
1 red capsicum sliced
1/2 cup baby corns sliced lengthwise
1/2 cup oyster mushrooms
1 clove minced
1tbsp peanut oil
2tbsp soy sauce
2tbsp a mild sweet chill sauce
1 cup sliced panner
1tsp chilli powder
1/2tsp turmeric powder
1/2tsp pepper powder
salt to taste
1tbsp butter
1tbsp ginger juice

Preparation Methods:

Heat the butter in a wok -stir fry the panner piece with chilli,turmeric and pepper powder. Keep aside. In the same wok add the peanut-fry the garlic followed by all the vegetable. Add some salt and cook the vegetable until tender.Now add all the sauce and stir well. Finally add the noodles and the panner. Drizzle the ginger juice and mix well. Transfer to a serving platter.

King Prawn Kurma

2010-10-11T02:36:00.003-05:00

When looking for a tasty seafood dish,you can never go wrong with prawns.Whether boiled or steamed, sautéed or baked, fried or grilled stewed or in a curry, prawns are extremely popular thanks to its delicious flavor which makes it an ingredient you do not want to substitute in any recipe.These prawns is very popular with my 4 yr old fuss eater.The following recipe was done very long back but still I can never forget the spicy and mouth-watering dish at all.This kurma had a light texture and which happens to be very popular among my friends and family members.They are the perfect side dish for naans or even with plain white rice.

King Prawn Kurma

Ingredients:
Serving Size: 4

1kg cooked frozen King prawns
3tbsp fresh curd
1tsp paprika powder
1tsp gram masala
1tbsp tomato puree
3tbsp thick coconut milk
1tsp chillie powder
2/3 cup water
1tbsp peanut oil
1tbsp ginger garlic and chille paste
1 small piece cinnamon bark
2 cardamom pods
chopped fresh coriander leaves for garnish

Preparation Methods:

Drain the prawns to ensure that all the excess liquids are removed.Heat the oil in a wok.add the ginger garlic and chill paste,cinnamon,cardamom and salt to taste and fry over low heat.Place the curd,paprika,grama masala,tomato puree,chilli powder ,coconut milk and water in a mixing bowl.Blend all the ingredients together well and set aside.Turn up the heat and pour the blended mixture. Bring to boil stirring occasionally.Add the prawns to the mixture and continue to stir until the sauce thickens.Transfer to serving platter garnisheed with the chopped coriander leaves.

Szechuan Fried Noodles

2010-10-10T12:15:00.004-05:00

Szechuan Fried Noodles

For quite sometime my cooking sphere have being slow.Today I was able to sit down and glanced at my cooking journal. Oh my God!!! so many recipes that have being tried were kept aside for sometime.After shifting from USA I was kinda of more busy than before.An all time favorite dish of mine!!noodles tossed with spicy szechuan sauce and peanut oil is simply mouth-watering.

Ingredients
Serving Size:5

1 small packet rice noodles
1tbsp peanut oil
1/2 tsp sesame oil
1 cup thinly sliced chicken breast
1tbsp soy sauce
1tbsp fish sauce
1tsp sugar
1tbsp fresh grated ginger
2tbsp szechuan sauce
1tbsp Chinese Rice Wine
1tbsp oyster sauce
1 medium onion chopped
5 cloves garlic minced
1 celery stick sliced
2 carrots sliced
1 can sliced bamboo shoot drained
1/4 cup snow peas chopped
2tsp cornflour
1/2 cup water
1/4 cup shredded fresh basil

Preparation Methods:

Soak the rice noodles in boiling water for 3 minutes or until soft and drain.Keep aside.Heat the peanut oil and sesame oil.Add sliced chicken,soy sauce,fish sauce,sugar,rice wine szcehun sauce and grated ginger in batches.Stir-fry until the chicken is tender remove. Add onions and garlic to wok and stir-fry.Then add celery, carrots and all the remaining vegetable to the wok and stir-fry until the vegetable are fully cooked.Add the chicken,oyster sauce and blended cornflour and water-stir until mixture boils and thicken slightly.Finally add the noodles and mix well. Transfer the serving plate with shredded basil leaves.

Tri-Coloured Pasta With Sun-dried Tomato and Curry Leave Pesto

2010-08-16T02:30:00.003-05:00

Tri-Coloured Pasta With Sun-dried Tomato and Curry Leave Pesto

A very good afternoon to all my friends and followers from CBE (Tamil-Nadu). Have u guys being wondering why there's no updates from my side for some time ??Hmmm!! Well I have moved back to my hubby's hometown. I was held up with settling down,kids school and other stuffs. Finally I'm completed settled and here I am with a recipe from my kitchen to yours. This recipe has been kept as side for a quite a long time. It's one of my son's favorite dish using Tri-Coloured pasta. I have given a South Indian touch to the dish by add curry leaves.

Ingredients
Serving Size:

For the Pesto:
4tbsp sun-dried tomatoes
2tbsp chopped fresh basil
2tbsp chopped fresh coriander leaves
1/4 cup curry leaves
1tbsp chopped garlic
1/4 cup chopped walnuts
3tbsp chopped onion
1/4 cup balsamic vinegar
1tbsp tomato paste
1/3 cup crushed tomatoes
1/2 cup olive oil
1/2 cup grated Parmesan cheese
salt to taste

Preparation Methods:

Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender. In a food processor or blender combine sun-dried tomatoes, basil, coriander leaves,curry leaves,garlic, walnuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

1/2lb of pasta of your choice- I have used Tri-coloured pasta

1 cup chopped mushrooms
1/4 cup fresh chopped parsley
4tbsp sundries tomato pesto
salt and pepper

Preparation Methods:

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.Meanwhile add 2tbsp olive and saute the chopped mushroom till tender. Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve. Garnish with chopped parsley.

Asparagus With Ham/Chicken

2010-05-24T14:39:00.004-05:00

Asparagus With Ham

I know I know!!! I haven't shown my face for quite some-time since my last post. I was kinda of busy around my own world and nothing special has being on my strove for sometime. the bug flu has being going around in shifts in my home for sometime and the kids wasn't in mood for anything new.Recent I found some good back bone ham at the central market and prepared this mouth-water side dish which was indeed great with white steaming rice.Hope that this recipe will find it's way on your dinning table soon.Till then happy cooking and more recipes will flow soon....

Ingredients:
Serving Size:4

1 bunch asparagus cubed
1 cup cooked ham or any dark meat
2tbsp finely chopped garlic
1 yellow onion chopped finely
1tsp chili flakes
1tsp Chinese Rice Wine
1tbsp dried shrimps pounded
1tsp dark soy sauce
1/2tsp grounded black pepper
salt to taste
1tbsp sesame oil

Preparation Methods:

Infuse 1tbsp of olive with crushed chill flask in a non-stick pan followed chopped onions,minced garlic and the pounded dried shrimps. Once the onions turn brown add the cubed asparagus with all the remaining ingredients.. Once they are tender- adjust the level of salt to ensure the taste is right. Finally add the cooked ham and give a quick toss.Remove and transfer to a platter and drizzle the sesame oil over it.

Spicy Prawn Fried Rice

2010-04-30T05:41:00.004-05:00

Ever since my daughter starts to having prawns -preparing fried rice is very common in my kitchen. A very easy way for me to make her finish her plate in no time.As long as she filled I'm happy:)

Spicy Prawn Fried Rice
Ingredients
Serving Size: 4

1 cup leftover cooked rice
1 red onion chopped finely
1 cup cooked prawms
3 large eggs, beaten
4 small shallots, peeled
3 cloves garlic, peeled
1 cups finely chopped or shredded vegetables
3 red chillies
1/2tsp shrimp paste
1/2tsp sugar
chopped coriander leaves
chopped spring onions

For Sauce:
2tbsp dark soy sauce
2tbsp light soy sauce
3tbsp tomato ketchup
1tbsp spicy black bean paste
salt to taste

Preparation Methods:

Break the overnight/leftover rice using the back of a spoon so they don’t clump together-keep aside.Coat a large skillet with cooking oil and heat over medium-high heat. Pour in eggs, reduce heat to medium-low and cook. Slide out of the pan onto a clean cutting board. When cool enough to handle chop it to bite able size and leave aside.Place chili, garlic, shallots, salt, sugar and shrimp paste in a mortar and pound with the pestle to form a paste.

Heat the wok add couple spoons of oil,saute the chopped onions til browned followed by the pounded paste. Once the raw smell are removed add the cooked prawns and the vegetables. As they become tender pour the sauce and allow the mixture to blend. Finally add the cooked rice and saute well. Adjust the level of salt and add the fried eggs,chopped coriander and spring onions. Remove from flame and transfer to serving platter.

Nutty Deep Fry Okra Masala

2010-04-26T07:39:00.004-05:00

Nutty Deep Fry Okra Masala

"Yucks!!!Mommy I really don't like that sticky veggie you gave me for lunch today.Pleas don't prepare the mat home anymore",used to be my 6yr old's complaint whenever I prepare okra at home. These sticky veggie happens to be my hubby's favorite and he grabs them in bulk when fresh ones arrives at Central Market. I was really trying my best get my kids enjoy orkra but was unsuccessful until I came across this particular recipe in a cookbook in the library few month back.The snaps were utterly irresistible and decide to give it a try.The complaint stopped immediately.Anything is possible when it come to to food I guess....it's always how we make them delicious and tricks to get them through the kids. Anyhow these "sticky veggie "finds it's way in kitchen twice a week and fills the tummy of the kids..

Ingredients
Serving Size: 4

Marinate For Okra:
15 medium size ladies finger halved
1tsp garam masala
1tsp chillie powder
1/4tsp turmeric powder
1tsp curry masala
a pinch hing powder
1tbsp oil
1tbsp lime juice
salt and pepper to taste

Marinate the ladies finger with all the spices and leave it for 2 hours or overnight.

1 large onions sliced thinly
1 tomato cubed
1/2tsp cumin seeds
1/2tsp mustard seeds
1tsp channa dal
1tsp ural dal
3 garlic clove minced
a sprig of curry leaves
handful of walnuts finely crushed
handful of cashews finely crushed
handful of almond finely crushed
salt if needed
1/2tsp turmeric powder
1/2tsp chili powder
chopped coriander leaves.

Preparation Methods:
Heat some oil in a heavy bottomed wok and deep fry the marinated okra in small batch until crisp. Drain them and set aside. Add 2tbsp of the oil used to fry the okra in a non-stick skillet and splutter curry leaves, garlic,cumin,mustard ,channa dal ,ural dal followed by chopped onions, Saute til the onice turns brown-then add the tomato and the spice powders.Once the rawe smell of the spice powder are removed add the fried okra and saute. Adjust the level of salt and finally add all the crushed nuts and give a quick mix. Remove from flame and transfer into a serving dish.Garnish with chopped coriander leaves.

Singapore Fish Curry

2010-04-21T17:18:00.004-05:00

Singapore Fish Curry

Sometime I really wonder why I'm not prepare fish as before.When it comes to fish I always remembers "Muthu Curry Restaurant " in Singapore where they sell the best Fish Head Curry.Normally the curry is brought in-front of you still bubbling away in the large clay pot .Fish head curry is a spicy curried dish made using a fish's head. The dish is peculiar to Singapore, mixing the spices of a typical South Indian fish curry with the fish head, a delicacy amongst the Chinese.Since my hubby is not fond of fish head-I'm just preparing the curry with cat-fish cubes instead.

Ingredients
Serving Size:4

1lb cat-fish cubes or red snapper
1/2 cup okra
2 eggplants
1tsp cumin seeds
1/2tsp fenugreek seeds
5 green chillies halved lengthwise
few sprig of curry leaves
1 cup shallots halved
10 cloves of garlic crushed
1tsp thinly sliced ginger
3 tomatoes cubed
1tbsp tomato paste
2tbsp tamarind pulp
1 cup coconut milk
1/2tsp turmeric powder
1tsp chilli powder
2tbsp fish curry masala
salt to taste
Preparation Methods:

Cut okra and eggplants into 5 cm (2 in) lengths. Soak tamarind in 2 cups hot water for 10 minutes, squeeze to dissolve pulp, strain.Heat oil and fry eggplant and okra about 3 minutes, remove from oil. Add fenugreek and mustard seeds, fry until mustard seeds pop. Add chillies, curry leaves, onion, garlic and ginger and lower heat. Fry until soft and golden. Add all spices and fry, stirring, for 1 minute. Stir in tamarind liquid, tomato paste and tomatoes. Bring to the boil, add coconut milk and salt. Add fish cubes and vegetables and simmer uncovered until cooked. Garnish with chopped coriander leaves.Serve with steamed white rice.

Bhelpuri with Chick-Peas

2010-04-13T07:06:00.003-05:00

Bhelpuri with Chick-Peas

Ding dong and my clock showed 4pm and immediately my tummy wants to have some snack which happens almost everyday.I really want to have some comfort food available in the street in most part of India which has became very popular. Chaats!!!!I love bhel puri and never get enough of it. It is so fulfilling, yet not fattening at all. I just love the combination of fresh vegs with the sev and rice puffs. And the chutneys are so yummy. I also make the 'dates' chutney along with tamarind chutney."A plate of savoury snacks, typically served at road-side tracks from stalls or carts in India. With its origins in the northwestern state of Gujarat, chaat has become immensely popular in the rest of north India and the rest of South Asia which This is a masala, or spice mix, typically consisting of amchoor (dried mango powder), cumin, Kala Namak, coriander, dried ginger, salt, black pepper, and red pepper. Always assemble bhelpuri just before you're going to eat it to prevent the puffed rice from getting soggy.

Ingredients
Serving Size: 4

1 cup puffed rice (available at Indian stores)
1 cup boiled chick-peas
a handful of roasted and salted peanuts
2 potatoes boiled, peeled and chopped into tiny cubes
1 large onion chopped fine
1 large tomato chopped fine
half a bunch of coriander chopped fine
2 green chillies chopped
4tbsp sweet chutney (accordingly to per taste)
2tbsp mint-coriander chutney (accordingly to per taste)
store brought spicy mixture
1 cup sev
salt to taste
some freshly squeezed lime juice

Preparation Methods:

Mix the puffed rice, peanuts, potato,chick-peas, onion, tomato, coriander and green chillies together in a large bowl.Add the chutneys a according to your own taste preferences - mix well: Serve and eat immediately.If you like add some lime juice just before eating...

Spinach and Mushroom Masala Omelets

2010-04-12T08:42:00.009-05:00

An omelet is a dish made from beaten eggs quickly cooked with butter or oil in a frying pan, sometimes folded around a filling such as cheese, vegetables or even meat. These omelet always favorite among the kids.Blending eggs with onion,tomatoes and Indian spice was kind of usual thing in my kitchen but I had some spinach laying in my freeze for quite sometime. Why not prepare spinach omelet with some mushrooms just like served in IHop but omitting the chesse with Indian masala. It was a perfect combination with curd rice and it just vanished once served.

Spinach and Mushroom Masala Omelets
Serving Size:4

Ingredients For the omelets:
2 eggs
4tsp butter
1 cup finely chopped spinach
1/2 cup chopped mushrooms
dash of black pepper
1tbsp cold water
salt to taste

Preparation Method:

Melt 2 tsp. butter in a small skillet over high heat. Add mushrooms and cook, stirring frequently, until golden. Lower the heat, add spinach and saute briefly, until it wilts. Set aside and drain as much liquid as possible from the vegetables.Combine eggs, water and pepper in a mixing bowl.Beat with a fork until combined, but not frothy.Then add the sauteed spinach and mushroom mixture to the egg mixture-blend well. Melt the remaining butter in the skillet and pour the mixture.Allow one side of the omelet to cook and then fill over to allow the other side be browned .Transfer to a plat and allow it to cool and then cut them into 1inch strips and set aside.

For The Masala Paste:
2tsp poppy seeds
1tsp fennel seeds
1tsp coriander seeds
1/2tsp cumin seeds
6 dried chillies
1 small cinnamon stick
4 cardamom peeled
3 cloves
a small star anise
1tsp peppercorn
1 cup freshly grated coconut
salt to taste

Add 2tbsp oil and roast all the grind all ingredients to a smooth paste and set aside.

salt and pepper
1 cup finely chopped shallots
1tsp cumin seeds
1tsp mustard seeds
few sprig of curry leaves
1/2tsp turmeric powder
1tsp egg masala powder
1tsp ginger garlic paste
chopped coriander leaves
chopped spring onions

Heat oil in a vessel splutter the curry leaves,mustard seeds,cumin seeds and onions- fry them till onions turn in to golden brown.Then add the spice powders and saute till the raw smell are removed.Pour in the grind paste and bring to boil. As it starts to boil add the egg strips. Once they thicken-adjust the level of salt and-transfer to serving platter garnished with chopped coriander and spring onions.

Barley Vegetable Soup

2010-04-07T09:48:00.004-05:00

"What is wrong with these days? Have you lost interest in cooking or the frequent changes in climate is making you too lazy to cook?"These question have being pestering my mind and I'm debating against it.Even sometime I have a feeling that my kitchen in also looking upon me with these questions too.for the past few weeks I have being busy and not much into cooking at all. I just wanted to pamper myself with more homely and comforting dishes which doesn't take much of my energy and time. What's more comforting then have a bowl of healthy soup. For the first time I have experiment using barely pearls in soup and I was success this time too:)

A generous amount of spices, along with beans, barley and veggies make this soup tasty and filling and healthy. I love the taste of barley, and the addition of beans and veggies will definitely tempted anyone for a second helping.

Ingredient Serving Size:4

1 onion, diced
3 cloves of garlic minced finely
2 ribs celery, diced
2 carrots, diced
any other vegetables desired, 1/2 cup each
2 tbsp oil
8 cups water or vegetable broth
1 cup pearled barley, uncooked
1 cup pinto or white beans, pre-soaked if dry
1/3 cup tomato paste or crushed tomatoes
1/4 tsp salt
1/2 tsp pepper
1/2 tsp basil
1/2 tsp oregano or Italian spice mix
chopped sparsely leaves
chopped spring onion and coriander

Preparation Methods:
In a large soup pot, saute the onions, celery, carrots and any other vegetables for 3-5 minutes. Add vegetable broth or water and all other ingredients and bring to a simmer, then reduce heat to medium low.Allow to simmer- stirring occasionally, until barley is soft.Transfer to a serving bowl garnished with parsley,spring onions and coriander leaves.

Baked Chicken Gravy

2010-03-31T14:16:00.002-05:00

Baked Chicken Gravy

Since everyone in my family are chicken lovers-I always like to try new recipes to improve the taste of the normal chicken curry with a lot of spices. This was my hubby's creation and it tasted very good as we try out with briyani and it was really so delicious. At the end I was left with just a piece of drumstick...it just vanished:)

For the Paste:
2 cups chopped shallots
2tbsp ginger garlic paste
1 bunch chopped corinader leaves
1 bunch chopped mint leaves
3 green chillies
1tsp turmeric powder
1tsp poppy seeds
1tsp fennel seeds
1tsp nutmeg powder
1tsp salt

Add 2tbsp ghee to wok and roast all the ingredient til fragrant and grind to a paste once cool and keep aside.

2 tomatoes chopped
2tbsp curry masala
2tbsp chicken masala
1tsp gram masala
1tsp chillie powder
1tbsp coriander powder.

Add another 2tbsp ghee and saute the tomatoes til tender followed by all the spice powder.Fry them until the oil starts to separate- then add the grind masala, Saute til they turn to brown and set aside.Spicy masala paste is ready.

2 packet chicken drumstick
1 cup chopped onions
a sprig curry leaves
1tsp mustard seeds
1tsp cumin seeds
1 cinnamon stick
salt to taste

Preparation Methods:

Wash the drumstick and pat dry on kitchen towel. Slit the drum stick and arrange then in a baking dish. Pour the masala paste and mix and mix well.Refrigerate overnight or two days before actual cooking. This way the drumstick will soak up the masala paste well. Add 2tbsp oil to a skillet t and splutter the curry leaves,mustard seeds,cumin seeds and cinnamon sticks followed by the chopped onions.

Saute until the turn slightly brown.Remove from flame and add the the marinate chicken drumstick and bake for 45 minutes at 400 °F.Remove from oven and mix them well and bake for a another 45 minutes at 300°F.

Bottlegroud Saute

2010-03-29T10:04:00.002-05:00

Bottlegroud Saute

I would thanks all my fellow blogger-and well-wish for showering me with awards. I'm indeed honored to receives these awards from u guys. I wouldn't have reached here without your encouragement. This is one of my favorite vegetarian- side dish which I like to prepare whenever I feel bored of having meats at home.

Ingredients
1 cup chopped bottlegroud
1 red onion chopped
1 garlic clove minced
1 green chillie chopped finely
1/2tsp mustard seeds
1/2tsp cumin seeds
1tsp channa dhal
1tsp ural dhall
1tsp pepper powder
1/2tsp turmeric powder
1/2tsp chillie powder
1/4tsp garam masala
a pinch of hing
chopped coriander leaves
chopped spring onions
few sprig curry leaves

Preparation Methods:

Heat a skillet on medium flame with 2tbsp oil and splutter curry leaves,mustard ,the dhals and cumin seeds followed by chopped onions,minced garlic and green chillie. As the onions turn slightly brown add the chopped bottlegroud, all the spice powders and salt. Saute for 2 minutes and cover the skillet with a lid until the bottlegroud becomes tender. Remove the lid and add the pepper power and adjust the leave of salt. Add the chopped coriander leaves and spring onions. Give one really good mix and transfer to a serving bowl.

Mutton Do Piaza

2010-03-26T11:33:00.003-05:00

Mutton Do Piaza

I was going through the shelve in Dallas Library and came across this delicious Mutton recipes which really made me drool at the step by step snaps.I don't really like to have mutton but now I have got myself addicted and always find some ways to prepare them.

Ingredients
For The Masala Paste:

1 cup shallots chopped
15 dried chillies (adjust according to your intake of spice)
2tbsp meat masala -any brand
½ tsp cumin seeds
1 tomato
2tbsp tomato paste
2tbsp ginger garlic paste

Add 5 tbsp of oil in wok add the all the masala ingredients and roast to grind into a smooth paste.

1lb mutton chopped
1/2tsp tumeric powder
2tbsp coriander powder
2 cups chopped onions
salt to taste
2 bay leaves
a small cinnamon stick
3 cloves
3 cardamon pods
1/2tsp mustard seeds
1/2tsp cumin seeds
few sprig curry leaves

Preparation Methods:
Grease a pressure cooker with 2tbsp oil and splutter mustard and curry leaves followed by cumin,dried chilies, cinnamon stick,cloves and cardamon pods til fragrant.Add the chopped onions and saute til they browned.Then add the cubed mutton and all the spice powder-saute well.Finally pour in the grind masala paste and mix well.Pressure cook to about 5 whistle.allow the pressure to released and transfer to a serving platter garnished with finely chopped coriander leaves.

Spicy Tofu Sambal in South Indian Style

2010-03-24T09:26:00.005-05:00

Spicy Tofu Sambal in South Indian Style

Many have known that we recently celebrated my son's 6th b'day few days ago and I had quite a number of vegetarian guests for the party. Well I'm not very creative in preparing veg dish like others but I wanted them to taste a very popular taste bud of my hometown prepared in the essence of South Indian flavor.Since we had chicken briyani and Kashmir Pulao I wanted make a dish that can blend well with both. Finally I decide to prepare a Malaysian delicacy know as sambal-very spicy chilli paste which can be added to any type of dishes. The taste was really good and all my guests really loved it and I would like to share the recipe with all.....

Ingredients For The Paste:
Serving Size: about 10
20 dried red chillies-soaked in hot water for 30 minutes
1/2 cup chopped shallots
2tbsp ginger garlic paste
1/2 cup chopped tomatoes
2tbsp tomato paste
1tsp sugar
1tbsp lime juice
salt to taste
2tbsp chili oil

Saute all the ingredients in the chili oil an once cooled grind to a creamy paste -set aside.

Marinate for Tofu
4 packets of tofu-cubed
1tbsp chili powder
1/4tsp turmeric powder
1tsp gram masala
salt to taste
1tbsp fish masala
Mix all in a large bowl and keep aside for about 5 to 6 hours.If possible marinate overnite. Heat oil in a heavy bottomed wok and fry the tofu in small batch until golden brown. Drain on paper towel and set aside.

2 cups of finely chopped shallots
1 cup finely diced tomatoes
few sprigs of curry leaves
1tsp mustard seeds
1/2tsp cumin seeds
1 big cinnamon stick
1tbsp chili powder
few star anise
chopped coriander and spring onions
1tbsp melted ghee

Preparation Methods:

Heat couple tbsp of olive oil to a heavy bottomed skillet and splutter the curry leaves and all the Indian whole spice followed by the chopped onions and tomatoes. Saute till the onions turned browned. Then add the fried tofu with the chili powder. Give a good toss and allow them to blend well for about 6 minutes. Finally add the grind paste and cover the with lid. Adjust the level of salt and once the sauce has thicken -remove from flame and transfer to a serving platter garnished with chopped coriander and spring onions.

Spicy Scramble Eggs

2010-03-18T18:41:00.002-05:00

Spicy Scramble Eggs

Eggs are as important as food all around the world. They are so easy to prepare and often the first food many people learn how to cook.Like most kitchen eggs usually find their way in my dinner table most of the time.Both my kids enjoy having egg in their food.The following is one of my favorite way in preparing them...

Ingredients
Serving Size:5
6 eggs
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
2 green chillie minced
1tbsp ginger garlic paste
1/2tsp mustard seeds
1/2tsp cumin seeds
1/2tsp ural dal
1tbsp tomato ketchup
1tsp white pepper powder
1tsp chillie powder
1/4tsp gram masala
1/4tsp turmeric powder
1/2tsp black pepper powder
salt to taste
finely chopped coriander leaves
finely chopped green spring onions
finely chopped parsley
a pinch of hing powder

Preparation Methods:

Crack the eggs one by one in a large bowl. Add the white pepper powder,tomato ketchup and a pinch of salt. Whisk them well and set aside. Heat a wok and add couple 2tbsp butter. Once it's melted add the ginger garlic paste. Fry until the raw smell is removed followed by mustard seeds,cumin seeds and ural dal . As the mustard seeds starts to crack add the chopped onions,tomatoes and green chilles.Saute till the onions turns brown- then add all the spice powders. Fry til the raw smell are completed removed-then pour the whisked egg mixture.Break them into pieces as it cooks. Finally add chopped coriander leaves,spring onions and parsley. Adjust the level of salt and transfer to a serving plate.

Arvin's 6th B'day

2010-03-15T09:21:00.008-05:00

Arvin's 6th B'day Party

"Let's keep it sweet and simply this time", was my reply when we will discussing what to do for my son's coming b'day. Time really flies. It's just unbelievable that my son is 6yrs old . He was just 3.2kg health baby boy wrap in blue blanket entering into the world on March 8th 2004 and here we are planning to celebrated his 6th b'day.

Anyway I wasn't much interested in inviting many guests for the party as it falls on Monday-a working day. I just wanted invite some very close friend but in the end we had invited about 30 guests for the party. I really don't know how the guests list got increased but it was really great. I was prepare all the food for the any function myself with help from my friends back in Owasso but here I wasn't able a most of my friends are further from my place. For the first time since I came here we order food from outside.

We decided to have pizaa party and order chicken briyani from outside. We used to have very good chicken briyani- Afghanistan style briyani which is really taste awesome and the price is reasonable to. a packet of briyani cost around $5 and the quality given were be enough for two persons.This time I quite a number of vegetarian guests. Oh man!!!! Preparing vegetarian food is a big hazard as each dish need a different preparation unlike South Indian non-veg-just on masala past can make many different variety of dishes. In the end I decide just to order the chicken briyani and a few variety of pizzas from Pizza Hut. the rest of dishes very prepared by me at home.

The Menu Card For The Celebrations as follows:
Variety of Pizzas from Pizza Hut
Chicken Briyani
Grilled Buffalo Wings
Grilled Spicy Green Wings
Grilled Ranch Flavored Wings
Kashmir Pulao-recipe of Chitra's from Ratatouille
Indian Style Tofu Sambal
Store brought veg spring rolls and chicken rolls

The items were much less that before but it was enough to fill the hungry tummies of my guests After a very long all us were very happy and had a lot of fun together.

Actually this time I want to prepare something different for my guests especially for the vegetarian guys.Few weeks ago a good friend and blogger-Chitra post a recipe on Kashmir Pulaoin her blog and I just fell in love with snaps. It was so yummy and tasted great. Thank you so much for sharing the recipe with Chitra and will try more of your mouth-watering recipes soon. I will post all the recipes soon . See you guys again with another dish from my kitchen to your..

Hokkien Prawn Mee

2010-03-09T07:34:00.005-06:00

Hokkien Prawn Mee

Prawn noodle(Hokkien Prawn Mee) is simply delicious and there's various way of preparing them.They are normally served with some slice of pork and beans sprouts. These two are the main ingredients one can find in their bowl of Prawn Noodle Soup. The broth is made from boiled prawn with their head intact which has to be fried. I couldn't find fresh prawns so I'm using seafood broth form my recipe.

Ingredients:
Serving Size: 4

1 packet egg noodles
4 cups seafood broth
20 jumbo prawns
1/2 sliced mushrooms
1 cup chopped boy choy
1 cup beans sprout
1/2 cup sliced baby corns
2tbsp minced garlic
1tsp pepper powder
2tbsp sesame oil
1tbsp Chinese Rice Wine Vinegar
chopped spring onions
fried onions
For the Sauce Paste:
10 tbsp of dark soya sauce
5 tbsp of light soya sauce
2 tbsp of oyster sauce
2 shallots sliced
1tbsp spicy bean sauce
1tsp red chilli paste
2 tbsp of sesame oil
1 tbsp Chinese cooking wine
1tbsp sugar
3 tbsp of cooking oil
2 shallots (coarsely chopped)
2 cloves of garlic (coarsely chopped)

Put all the sauce ingredients (except shallots, garlic and cooking oil) into one bowl. Mix well and set aside.Heat cooking oil and fry shallots and garlic until golden brown.Add the sauce ingredients and bring to simmer under low fire until the sugar melt. Keep aside.

Preparation Methods:
Coat the well and transfer to a bowl keep aside.Boil a big pot of water with a good amount of salt. The water should be super salty. Blench the egg noodles until the oil separates and drain. Blench the noodles in cold for few seconds and drain-keep aside.Add some oil to a pan and saute the garlic followed by all the chopped vegetable and prawns. Saute well-add the broth,pepper powder and vinegar.Bring to boil. Finally add the noodles. Allow the noodles to soak in the soup for few seconds and remove from flame-add the sesame oil. Transfer require amount of noodles to a serving bowl and add a few slice of spring onions and fried onion with the spicy sauce;

Spicy Cauliflower Rice

2010-03-03T08:06:00.003-06:00

Spicy Cauliflower Rice

Have you wonder how much you are being respected by your loved ones and family member?When such situation arise how many are there so called friends and relatives are to help you? There was such an incident which made me think straight and know who is real and a friend indeed is... As I have mentioned before when I first land in USA -I really got to know the taste of ice storms and how bad the climates can become in Owasso. That's really a very terrible experience for me as both kids were too young especially my daughter who was only 1 yrs old . We were left with no electricity for a week. Tell me what can one do in USA without electricity. But thank God one of my hubby's classmate living in Dallas-Weatherford gave us a helping hand. His wife Sharmila was really very kind and helpful and gave a some space in their home for a week desipte being pregnant. She welcomed us with this wonderful spicy cauliflower rice f with Shallot Sambar( will share the recipe soon) when we reach there and it was really very good. It tasted heavenly and really felt being at my home with our loved ones:) After a very long time I have prepare the recipe of hers and wanted to share them with you guys...I have understood the value of good friendship from their hospitality :)

Ingredients
Serving Size: 5

1 cup cooked rice preferably leftover
1 cup cauliflower chopped
1 red onion chopped
1 tomato chopped
2 clove garlic minced
2 green chillie minced
1/2 tsp turmeric powder
1tbsp curry masala powder
1/4 tsp chillie powder
1/2tsp cumin seeds
1/2tsp mustard seeds
1tsp channa dal
1tsp ural dal
1tbsp ghee
few sprig curry leaves

chopped coriander leaves

Preparation Method:

Add some oil to wok and once heat add the chopped cauliflower with little salt and turmeric powder. Saute til they become tender and mash them finely using the back of the spoon-keep aside. In the same pan add ghee and splutter curry leaves,mustard seeds,cumin seeds,channa dal ,ural dal and garlic followed by chopped onions and green chillies. Fry til the onions turn brown- add the tomatoes with all the remaining spice powder and the cauliflower. Saute till all blends well. Finally add the cooked rice and mix well. Adjust the level of salt and transfer to a serving platter garnished with chopped coriander leaves.

Coriander Uttappam With Ridge Gourd Sambar

2010-03-02T08:58:00.007-06:00

Coriander Uttappam With Ridge Gourd Sambar

I was just going tru some old albums in my laptop-cherishing the good days we both had before my son was born. I came across of us with my BIL and SIL having dinner at Aachi Mess near the Power House in Vada Kovai (our hometown in India). They served variety of doas and rice items which are simply delicious especially their Cashew Rice and Coriander Uttappam. Whenever we pass that street sure to visit and have these items. We just eat them guiltylessly even if we were told to be back home for lunch or dinner.Simply just addicted to their wide range of home cooked dishes. I got the urge to try their Uttappam very badly but I cannot go there to have them rite-decide to make them for dinner with ridge-gourd sambar..It was really good-and we both felt very happy.

Ingredients
Serving Size:5

2 cups dosa batter
1 cup finely chopped coriander leaves
2 green chillie de-seeded and sliced finely
1 cup finely chopped coriander leaves
1tsp chillie powder
pinch of hing
salt to taste

Preparation Methods:

Heat some oil in wok and saute all the ingredients expect the batter until onion get browned
transfer to a plate and set aside. Add a pinch of baking soda( if you desire) and mix the batter well and leave it for 15 minutes.Heat the iron griddle or non-stick tawa well.Pour a spoonful of batter in the centre, don't spread with the back of the spoon. Sprinkle the onion coriander mixture evenly and pour a 1/2tsp ghee. Flip over and allow the other side to get cooked. Transfer to serving plate and serve with sambar and chutney of your choice.

Ingredients for Ridge Gourd Sambar:
1 cup toor dhal
1/2tsp sambar powder
1 green chillie slit lengthwise
5 cloves garlic
1/2tsp salt
1/2tsp turmeric powder

Wash the dal well under running water,drain and set aside. In pressure cooker add the dal and all the ingredient with 3 cups of water and cooker for about 3-5 whistles. Once the pressure is some released mash the dal to smooth consistency.Add warm water if necessary and keep aside

1 cup chopped ridge gourd
1 cup chopped shallots
2 tomatoes chopped
1/4 tamarind juice
1tbsp sambar powder
1/2tsp turmeric powder
1tsp chilli powder
1/2tsp mustard seeds
1/2tsp cumin seeds
a few curry leaves
chopped coriander leaves

Preparation Methods:

Heat some oil in a wok splutter curry leaves,mustard seeds and cumin seeds followed by the chopped shallots. As the onion turns brown add the ridge gourd with little salt,sambar powder,chillie powder and turmeric powder.Saute for 10 minutes and then add the tomatoes and tamarind juice.Bring to a boil.Reduce the heat and cover the wok until the gourd is tender. Add the cooked and mashed toor dal to the simmering contents in the work. Adjust the level of salt. Transfer to serving bowl garnished with chopped coriander leaves.

Manglorean Sardine Gravy

2010-03-01T08:45:00.004-06:00

Sardines are my favorite specie of fish which I like very much especially the can packed ones soaked in tomato puree or some other kind of spicy sauces.I was kind of bored preparing the same type of gravy and wanted to try something new with these caned sardines. found this recipe while searching the net. I have used the tin sardine and drained out the sauce. The gravy was really delicious and spicy.

Manglorean Sardine Gravy

Ingredients
Serving Size: 5

2 tins sardine
12 dried chillies broken into piece
1/2 cup grated fresh coconut
2tbsp coriander seeds
2tbsp cumin seeds
1/4tsp fenugreek seeds
1tbsp black peppercorns
2 onions chopped
2 clove garlic sliced
2tbsp tamarind pulp
1tbsp ginger garlic paste
3 green chillie de-seeded and slit lengthwise
1/2 cup vegetable stock
1tbsp fish masala
1/2tsp mustard seeds
few sprig curry leaves
chopped coriander leaves
salt to taste salt

Preparation Methods :

In work add couple teaspoon of oil and once heated add red chillies, coriander seeds, cumin seeds, fenugreek seeds and black peppercorns. As they become slight browned-allow them to cool. Then add coconut,half the onions,tamarind ginger garlic pas and blend well to gind to a fine paste.Set aside. On the same wok addanothe2tbsp oil splutter the mustard seeds and curry leaves followed by the remaining chopped onions, slice garlic and green chillies. Saute til the onions turn browned-add the grind past and 1/2 cup vegetable stock with tbsp fish masala. Finally add the sardine and adjust the level of salt.Transfer to serving bowl garnished with chopped coriander leaves.

Potato Mushroom Balls

2010-02-26T08:01:00.002-06:00

Potato Mushroom Balls

I used to be a hard fan of non-veg platter since a teenager whereas my hubby was against it when we were new married couple. Fridays is the only day where you can find pure vegetarian meals at my home back in Singapore as my grandma passed away on that day. Since then my dad stop eating non-veg on Fridays and other traditional occasions. In my hubby's family Sunday is the only day when his mother prepare a feast of everything. Their daily menu on Sunday would be chicken briyani,chicken gravy,fish and meat balls.Things have changed now:- my hubby cannot survive without having non-veg. hehehe. Yesterday night I was so tired to prepare any dinner and wanted my hubby to order some veg pizza from Pizza Hut as we don't eat non-veg on Mondays and Thursdays.

"What pizzaaa today!!!! Are you crazy.I'm not having any pizzas without any chicken on it,maybe tomorrow"-hmm that was my hubby's response.Not only my hubby even some of my friends gives the same comment whenever I mention-"I'm in the mood to eat Veg Mexican Bowl or go to Taj to have curd vadai or even onion rava dosa with sambar and chutney" and "Oh my gosh I cant believe you eat that crap".Never mind about those outburst I do still like to prepare finger licking snacks to enjoy myself once in a well. Whenever I go for any buffet in Indian restaurant-there's always Veg Ball Manchurian and I simply enjoy them.I have tried making them at home but never get it perfect.After endless attempts I find got and wish to share the recipe will all..

Ingredients Serving Size:4
1 cup boiled potatoes
1/2 cup cooked rice
1/2 cup finely minced button mushrooms
1 cup finely chopped onions
1tbsp minced garlic and ginger
1/4 cup finely chopped coriander leaves
salt to taste
1tbsp chillie flakes
1/4 cup bread crumbs
1/4 cup cornflour
1tsp pepper powder
1/4tsp garam masala

Preparation Methods:
Add some water to the cornflour with garam masala,pepper powder and a little salt. Blend to a smooth past and keep aside.In a work add some oil-once heated saute the onions,mushrooms, ginger,garlic,green chillies,salt,chillie flakes and coriander leaves until well done. In a large bowl add the cooked rice and mashed fine. Then add the potato,bread crumbs and sauteed onion mixture. Blend them well adjust the level of salt.

Divided the mixture evenly and roll out each into small ball. Apply some oil to palm so that they don't stick. Repeat until all are down. Heat oil in wok-dip each ball into the cornflour mixture and deep fry them in small batch. Drain on paper towel and serve hot with chutney or tomato ketchup.

Hariyali Chicken Kabobs

2010-02-24T11:07:00.006-06:00

Hariyali Chicken Kabobs

When my son found out that I was feeling much better than before-he started name all his favorite dishes that he wanted to taste.Mom make these,that and this non stop. Actually I haven't being trying any new dishes since my health bad and kept on postponing alll the dishes he have being asking me in the past weeks. I don't think I can hold up anymore so decide to prepare something in chicken for him for lunch today as he will be coming home early. We have a small restaurant in Pollachi "Anjali" where kabobs are very famous. They only serve them at night and a huge crowd will be lining up. I simply love these Hariyali Murgh Kabobs very much.Hariyali means" green" and the dish got it's name from the usage of spinach and lovely green herbs used in the marinade. It is a great appetizer but can also be served as a main course with dal,rice or even bread.

Ingredients
Serving Size: 4

1lb chicken breast meat skinned and cubed
10-15 spinach leaves or 1/2 cup spinach
a small bunch of mint leaves
a small bunch of coriander leaves
5 green chillies
1 cup plain curd
1tbsp chillie powder
1tsp ginger garlic paste
1 egg yolk
1tsp garam masala
1tbsp lime juice
salt to taste
few wooden sticks soaked in cold water for 30 minutes

Preparation Methods:

Bring a large pan of salted water to boil and blanch the spinach leaves; drain and refresh by plunging in cold water.Blend the spinach with mint,coriander and green chillies to a fine paste.Keep aside. Mix all the remaining ingredient expect the chicken in a large bowl and add the grid paste.Then add the chicken cubes cover and refrigerate for 5 hour or preferably overnight.Skewer the chicken cubes onto the bamboo sticks and grill over a medium fire for four minutes per side or until cooked through. Serve warm with your choice of sauce.

Snow Peas Stems With Dried Shrimps

2010-02-23T17:05:00.005-06:00

Snow Peas Stems with Dried Shrimp

Hi guys I'm back with a recipe from my kitchen to yous again. I'm feeling better now and back to my cooking.As the doctor has told to me take plenty of rest but keeping myself out of the kitchen was really a difficult job and seeing my hubby tensed up looking for the ingredients in pantry made me smile but at the same time felt pity for him too..so I have decide to take it slow and back to my normal routine.The comforting words and encouragement from all you guys have boost up my energy to full form again:) I think now he know how hard it's to keep the kitchen clean and the kids out of the kitchen.I got these snow peas stems from-the Asian store yesterday. Actually this is the first time I'm preparing this dish and it came out really deliciously.

These snow peas stems are also known as Snow Peas Sprouts and are available in the Asian Stores.Mostly used in Chinese cooking.These stems are firm but tender new shoots of the snow pea plant. The sprouts are eaten raw, steamed, stir-fried or added to soups. The sprouts will also produce succulent stems and leaves, known as snow pea leaves or tendrils, which can be steamed or used in stir-frying. The flavor provided by the Sprouts is very similar to spinach leaves.Even the snow-peas leaves taste excellent when cooked separately or any to any kind of meat especially with pork or prawn..They may great combination in flavor as well as in texture...

Ingredients:

Serving Size:4

1 packet snow peas stems
2tbsp finely chopped garlic
1 yellow onion chopped finely
1tsp chili flakes
1tsp Chinese Rice Wine
1tbsp dried shrimps pounded
1tsp dark soy sauce
1/2tsp grounded black pepper
salt to taste
1tbsp sesame oil

Preparation Methods:

In a large bowl filled with cold water, gently wash the snow peas stems in several changes of water until thoroughly cleaned. Infuse 1tbsp of olive with crushed chill flask in a non-stick pan followed chopped onions,minced garlic and the pounded dried shrimps. Once the onions turn brown add the stems with all the remaining ingredients.. Once they are tender- adjust the level of salt to ensure the taste is right. Remove and transfer to a platter and drizzle the sesame oil over i.

Commenting Problem

2010-02-14T21:18:00.007-06:00

Recently I'm not able to post comments on some of the blogs I follow. I'm really not sure but I will find a solution to these problem as soon as possible. Do bear with me for not post a comment or for keeping tabs on your blogs friends.As I'm not in good health..dishes from my kitchen will take time to reach your kitchen.All your encouragement and support has got my blog this far so do bear with my mishaps.I will solve my problems and will be back with a recipe soon.

Grilled Chicken On a Stick

2010-02-12T11:35:00.004-06:00

Grilled Chicken on A Stick

It's quite sometime since I last posted my recipe as I wasn't feeling well due to frequently climate changes in Dallas. One day is torching hot and then suddenly below temperature.I prepare this recipe few weeks ago when I was in good mood as I have mentioned that my hubby dear got me a new grilling pan. Actually I want to prepare some satay a Malaysian where meats are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.Some of the ingredients were not available in my pantry at that moment so I have prepared grilled chicken instead.I will be back with another favorite dish of mine from my kitchen to your soon.Please bear with me if I haven't visit your blogs. I will try to keep tabs with all blogs as much as possible..see ya and have a great weekend and cooking friends!!!

Ingredients

Serving Size: 5
2tbsp paprika powder
1tbsp chillie powder
2tbsp chicken masala powder
salt to taste
1tbsp black pepper powder
1tbsp ginger garlic paste
2tbsp lime juice
2tbsp olive oil
2tbsp red wine or vinegar
3 boneless skinless chicken breast sliced into strips
15 bamboo skewers (soaked in water several hours)

Preparation Methods:

In a large bowl combine the first 9 ingredients and stir well. Slice the chicken breast lengthwise into thick pieces and skewer the chicken slices onto the bamboo sticks and place into a zip lock bag.
Pour the marinade into the bag and place in refrigerator for one hour (or overnight).Grill over a medium fire for four minutes per side or until cooked through. Serve warm with your choice of sauce.

Zeppole With Orange Sugar and Chocolate Sauce

2010-02-05T15:33:00.004-06:00

Zeppole With Orange Sugar and Chocolate Sauce
Normally I like to watch food network and try out the dishes especially those cakes and dessert.

It's better to watch the preparation rather than following the recipe from a cook book.Yesterday
I happened to watch Giada making these Southern Italian Doughnuts known Zeppole which are tiny and fluffy balls rolled in orange sugar and dip in chocolate on food network.These balls doesn't need much ingredients and happened to have very single item in my pantry. These wonderfully delicious mouth-watering dessert can be served filled or with just a sprinkling of sugar.

Ingredients
Serving Size:5
Makes about 20 -25 zeppoles

For The Orange Sugar:
1 tbsp orange zest
1/2 cup sugar

Pulse the ingredients in a food processor and keep aside.

For The Chocolate Sauce:
3/4 cup cream
1/2 cup bittersweet chocolate chips
1/2 cup milk chocolate chips

Heat the cream on low flame and pour over the chocolate chips. then stir to a smooth mixture and transfer to dipping dish.

1 stick butter
1 cup all purpose flour
1/4tsp salt
1/4 cup sugar
1/2 water
4 eggs
1tbsp orange zest

Preparation Methods:

Combine the butter,sugar ,salt and water in a saucepan and bring to boil on low heat. Then add the flour and stir until the mixture becomes a soft dough. When the doughs pull away from the side of the pan-remove from flame. Transfer to large bowl and crack the eggs -that's one at a time mixing well. This is the ensure that the eggs doesn't scramble as the dough is hot. Then add the orange zest and beat until smooth. Set aside.Heat the oil over medium heat -carefully drop about a tablespoon of the dough into the hot oil. Turn the zeppole once or twice, cooking until golden and puffed up. Transfer the zeppole to the sugar mixture and roll to coat.Finally serve the hot fluffy coated zeppole alongside the Chocolate Sauce for dipping.

Spiced Potatoes

2010-02-04T09:35:00.004-06:00

Spiced Potatoes

To tell the truth this recipe belongs to my son:) That's right my 5 year old son. I don't know where he got the idea and potatoes are his favorite. I haven't being making them for sometime. He was complaining to his dad that I'm only preparing food that he and his sister like. Well he's the tendency to ask for weird combination recipe like add blueberries to chicken or chocolate ect. Just to make him quite for some day I decide to prepare his potatoes stir fry. that's when he pulled up a chair next to me and gave me this recipe which I prepare according to my way:)

Ingredients
1 cup peeled and cubed potatoes
1tbsp ginger garlic paste
1 cup chopped onions
1tbsp tomato paste
1tsp curry powder
1/2tsp turmeric powder
1/2tsp white pepper powder
1/4tsp garam masala
1/2tsp cumin seeds
1/2tsp mustard seeds
1/2tsp ural dal
1tsp lime juice
few curry leaves
chopped coriander leaves
salt to taste

Preparation Methods:

First add some of the tumeric powder to pototes and lime juice. Set aside for sometime then heat the oil in a large saucepan, add the potatoes, onion, ginger garlic paste and shallow fry them over a medium heat for 10 minutes, stirring from time to time, until softened and golden brown .Remove and keep aside. In the same pan add 1tsp oil sputter mustard seeds,cumin seeds, ural dal and curry leaves. Add the tomatoes paste and all the remaining spice powder.Saute till the raw smell are removed.Add the potatoes mixture and saute them well to get coated in the spice paste. Adjust the level of salt and remove from flame-transfer to serving platter garnished with chopped coriander leaves.

Indian Style Mixed Vegetables

2010-02-03T10:52:00.003-06:00

Indian Style Mixed Vegetables
Ingredients
Serving Size:4

1/2 cup chopped cabbage
1/2 cup shredded carrots
1/2 cup cut french beans
1/4 freshly shredded coconut
1 red onion chopped
1 garlic clove minced
1 green chillie chopped finely
1/2tsp mustard seeds
1/2tsp cumin seeds
1tsp channa dhal
1tsp ural dhall
1tsp pepper powder
1/2tsp turmeric powder
1/2tsp chillie powder
1/4tsp garam masala
a pinch of hing
chopped coriander leaves
chopped spring onions
few sprig curry leaves

Preparation Methods:

Heat a skillet on medium flame with 2tbsp oil and splutter curry leaves,mustard ,the dhals and cumin seeds followed by chopped onions,minced garlic and green chillie. As the onions turn slightly brown add all the vegetables, all the spice powders and salt. Saute for 2 minutes and cover the skillet with a lid until the vegetables becomes tender. Remove the lid and add the pepper power and adjust the leave of salt. Add the shredded coconut,chopped coriander leaves and spring onions. Give one really good mix and transfer to a serving bowl.