Monthly Archives: May 2014

Curried fish and quiona stuffed capsicum

Preparation Time : 20 minutes

Cooking Time : 30 minutes

Serving : 4 members

Description

This was the first prize winning recipe in sauté , fry n bakes face book page competition . And below follows the winners description of the dish and the recipe .

Ingredients

Ingredients	Quantity
Quiona ( thinai in Tamil , thina in Malayalam and in Hindi bathua )	1 Cup
Onion	1/2 Large
Salmon	1 large piece (150 gms)
curry powder (coriander,cinnamon,elaichi,red chillies)	1 tablespoon
Garlic	1 teaspoon finely minced
cilantro	1 teaspoon finely minced
Capsicums	3 Large (deseeded and cut to form cups)
pepper	to season
juice of lemon	1 tablespoon
salt	to taste
olive oil to saute	1 teaspoon

Method

Saute finely minced onion till carmelized. Add the fish and let it cook with the onions.
Add minced garlic. Mince the fish while it is 3/4 cooked. Add salt and curry powder.
In a seperate pan bring Quiona to boil with 3 cups water on high for 10 mins and simmer till all water is absorbed.when quiona is well cooked and all water is absorbed, add it to the sauted fish.Season with lemon juice and Cilantro.
Fill the Causicum cups with this prepared fish and Quiona. Garnish with Cilantro. Bake in the oven at 350 degrees for 20 minutes until the capsicum is well cooked and blends with the flavours.
Rich in Fiber and Protein, this is not only a healthy dish but also inspirational with vibrant colors.

Kooni eraal kozukattai

Preparation Time : 15 minutes

Cooking Time : 20 minutes

Serving : 4 members

Description

This recipe was posted by Asiya omer who is a food blogger for the recipe contest conducted by my face book page sauté, fry n bake , which won the second prize . Asiya omer was the first food blogger I met as well .

Ingredients

Ingredients	Quantity
Fried rice flour	( puttu flour - 200 grams )
Dried shrimp	50 grams
Onion	100 grams chopped
Tomato	100 grams chopped
Ginger garlic paste	1 teaspoon
Turmeric powder + chilli powder	1/4 teaspoon each
Green chillies	1 chopped
Curry leaves + coriander leaves	few chopped
Oil	1 tablespoon
Salt	to taste
Coconut grated	2 tablespoon

Method

Dry roast the dry shrimp . Wash making sure there is no sand stuck to the shrimp . Heat oil in a kadai . Fry the onions to translucent .
Add ginger garlic paste and fry to brown . Top with tomato , green chillies , curry leaves , coriander leaves and fry for a few minutes . Add turmeric powder , salt to taste and chilli powder . Toss well and add 1 cup of water and bring to boil .
Mix rice flour and grated coconut together . Add the rice flour mixture to the boiling dry shrimp masala checking for salt . Mix well to get a kozhukattai dough .
Make kozhukattais in desired shapes . Steam them in idli steamers for 10 -15 minutes until cooked through . Serve hot with coconut chutney or as it is .
This dish can be done with fresh prawns also . When ever I get fresh prawns , I make this at home and entertain every one .
The recipes I have sent for the competition are not posted on my blog . You can share these recipes on your blog once the competition results are out . All these recipes are experimented by me .
Usually I take note of recipes while eating at restaurants , through relatives or through the television . I make changes according to my liking and try it at home .
Thank you for giving this opportunity . As there are a few more days to go for the competition , I could send in only 3 recipes .

Chicken and mushroom in cashewnut sauce

Preparation Time : 20 minutes

Cooking Time : 20 minutes

Serving : 3 members

Description

Ingredients

Ingredients	Quantity
boneless chicken cubed	250 gm
button mushroom cubed	100 gm
onion	1 (100 gm)
tomato puree	2 tablespoon
cashew nut	25 gm
garam masala	1 teaspoon
ginger garlic paste	1 teaspoon
red chilli powder	1 teaspoon
turmeric powder	1/4 teaspoon
lemon juice	2 teaspoon
natural fresh yogurt	1 tablespoon
raisins	1 tablespoon
oil	2 tablespoon
chopped coriander	2 tablespoon
salt	to taste

Method

Cut the chicken into equal sized cubes for quick and even cooking.Rinse thoroughly and drain it. Cut the onions into slices,place in a food processor and blend it,
Add the tomato puree,cashew nuts, garam masala,ginger garlic paste,chilli powder,lemon juice,turmeric,salt and yogurt again blend the spice mixture nicely. ( If you wish you can marinate the chicken with half chilli powder,turmeric powder and garam masala and salt.)
In a heavy sauce pan heat oil,pour the spice mixture in a medium flame stir well for 2 minutes.
When the spice mixture is lightly cooked add half of the chopped fresh coriander and raisins and saute it. Then add chicken cubes and continue to saute for a minute.
Add the mushrooms and stir well.Add salt to taste.Pour 1 cup water, mix well Cover and cook over low heat for 10 minutes.
Check whether the chicken is cooked and the sauce is thick.
Finally Serve garnished with the remaining chopped fresh corainder.

Serving suggestion

Serve with ghee rice or plain rice, naan or roti.

Apple chicken kebab

Preparation Time : 20 minutes + 2 hours to marinate

Cooking Time : 20 to 25 minutes

Serving : 2 members

Description

Ingredients

Ingredients	Quantity
Chicken boneless	300 gm
fresh pine apple chunks	200 - 250 gm
chilli powder	1 teaspoon
coriander powder	1 teaspoon
cumin powder	3/4 teaspoon
ginger garlic paste	1 teaspoon
fresh thick yogurt	1 tablespoon pinch red color
green capsicum	1
tomato	1
onion	1
olive oil	1 tablespoon
salt	to taste

Method

Take few chunks of pine apple, squeeze the juice and keep aside( 5 tbsp).Remaining pine apple chunks also keep aside.
Rinse and drain the bite sized chicken cubes.In a bowl add pine apple juice,spice powders, gg paste,salt,yogurt and food colouring. Mix well.Cut the capsicum,onion,tomato also into into chunks.
Add the chicken cubes to the spice, yogurt,pine apple juice mixture.Marinate for 2 hours.
Preheat the oven to medium arrange the chicken pieces,tomato,onion,capsicum chunks,pine apple chunk alternatively on 3 wooden skewers.
Brush the kebab lightly with oil and place kebabs in the grill pan or tray. Apply the excess marinade on the skewers.
Turning the chicken pieces in between for about 20 – 30 minutes until cooked through.
Serve with salad leaves roti or kubus and hammus.

Chicken balls gravy with mint flavoured rice

Preparation Time : 20 minutes

Cooking Time : 20 minutes

Serving : 6 members

Description

assalamu alaikum..iam fazeem ‘s relative..iam sending u chicken balls gravy and mint flavoured rice as my entries 4 ur contest.

Ingredients

Ingredients	Quantity
chicken boneless	1/4kg
onion	1
ginger garlic paste	1 teaspoon
green chillies	2
red chillies	2
saunf,cumin,cinnamon,clove	as needed
coriander leaves,mint leaves	chopped
pottukadala(roasted bengalgram)	1 handful
onion, ggpaste	1
tomatoes	2
coriander powder,chilli powder	1 teaspoon each
cumin pwder	1/2 teaspoon
kasuri methi	1 teaspoon
paneer peas masala	1/2 cup
green peas	1/2 cup
paneer	250gms
cashews	5 to 8

Method

For chicken balls-saute all the following items in a tsp of oil.
chicken boneless1/4kg,onion 1,ginger garlic paste 1tsp,green chillies 2,red chillies 2,saunf,cumin,cinnamon,clove as needed,coriander leaves,mint leaves chopped,pottukadalai(roasted bengalgram) 1 handful. Switchoff when it s dry.
Blend this in a mixie jar and make small balls of it.Dip this balls in egg white and fry them in oil.for gravy – blend 1 onion,few coriander leaves,green chillies(2),mint leaves.Keep it aside.
chop 2 tomatoes ,microwave it for 2 min,blend this separately..now add butter/oil in a pan,add onion paste cook till raw smell goes.add tomato paste.mix well.soak 10 cashews in warm milk and make it as a paste,add it to d gravy.
Now add chicken balls..add dry roasted kasurimeti .Mix well.Serve hot.
Goes well with naan,parotta,ghee rice.if u want can add 1tsp chilli powder..recipe 4 mint flavored rice..in olive oil/ghee saute bay leaf,mint leaves 1 handful,gg paste 1tsp .2 green chillies slitadd water and saltadd basmati /jeeraga sambacook till done.

Cheesy money bags

Preparation Time : 30 minutes

Cooking Time : 20 minutes

Serving : 4 members

Description

A recipe that was sent to me by hamitha shabeer for the cooking competition conducted in my face book page sauté , fry n bake and won a consolation prize .

Ingredients for wrap

Ingredients	Quantity
Maida	1 1/2cups
Egg	1no (can substitute 1tbsp oil for egg)
Salt	to taste
Water	as needed
Oil	to deep fry

Method for wrap

Mix egg with flour and salt,add water and make a stiff dough. Leave it covered for half an hour.

Ingredients for filling

Ingredients	Quantity
Boiled and shredded chicken	1/2cup
Onion	1finely chopped
Carrot	1 finely chopped
Bush beans	8nos finely chopped
Cabbage	1/2cup finely chopped
Cheese	2-3 cubes grated
Oil	1 tablespoon
Pepper and salt	to taste
Sugar	1/4 teaspoon
Ajinomotto	a pinch
Soya sauce	1/4 teaspoon

Method

Microwave chopped carrots and beans for 2minutes to get it par boiled.
Heat oil in a pan and fry onions in a high flame for 2mins
Add carrots n beans and fry for a minute
Add cabbage and fry in high flame for two minutes. The veggies should be cooked but crisp,don’t over cook.
Add boiled n shredded chicken add salt,pePper,sugar, ajinomoto and soy sauce and cook till the mixture is dry.
Let it cool and then add the grated cheese.

Frying

Make big marble size balls from the dough and roll out into thin puris.
Place a spoon of the filling in the centre of the puri and bring the edges together to form a money bag. Seal it with a twist.
Prepare a batch of wantons in a similar method and deep fry on a medium flame till crisp and golden.
Serve with tomato ketchup or tomato garlic sauce.

Baked oats with fruits and nuts

Preparation Time : 20 minutes

Cooking Time : 40 minutes

Serving : 4 to 6 members

Description

Baked Oats with fruits and nuts.This is a very easy and healthy breakfast dish. This can also be a good snack. Especially working people can make this ahead of time and eat it on the go! You can make this dish with a variety of nuts and fruits. I have used dates and walnuts in this recipe. You can add dried coconut, dried apricots, fresh strawberries, blueberries, any nuts. It is a very simple recipe. I love this dish because its easy to make and diet friendly.

Ingredients

Ingredients	Quantity
Rolled Oats (This is thicker and fuller than instant oats)	2 Cups
Brown Sugar	1/3 cup
baking powder	1 teaspoon
cinnamon	1 teaspoon
salt	1/2 teaspoon
walnuts / almonds (you can add both or either one)	1 cup
pitted dates	1 cup
milk	2 cups
egg	1
butter melted	3 tablespoon
vanilla extract	1 tablespoon
ripe banana sliced	1

Method

Mix all the dry ingredients. Oats, Brown sugar, Baking powder, cinnamon, salt, nuts. In a separate bowl, add the egg and beat well, then add butter, vanilla essence and milk to it and mix well.
Grease a pan well with oil or butter. Spread the dry mixture.Pour half the liquid mixture to it.
Then add chopped dates and sliced bananas on top as shown in the picture. Then pour the remaining liquid on top.
Preheat the oven to 375 deg. F and bake it for 35-40 mins.
After its done, let it cool. Cut into squares or rectangles and store in the refrigerator. When you are ready to serve/eat you can warm in the oven for 2 mins.
Its great when ate warm or room temperature.

Green chicken salad

Preparation Time : 15 minutes

Cooking Time : 10 minutes

Serving : 4 members

Description

Green chicken salad . The idea for this salad was taken from Donna hays television show in TLC . Every time I get to watch her program , I am amazed by her simple cooking steps resulting in awesome dishes . Some people are born genius . A very healthy option salad which tastes good to . Gave it a try and was delicious . Non – vegetarian salads are very rarely served at Indian homes . First reason being most homes are vegetarians , second reason , we Indians have a mind set of having savoury food piping hot what so ever it may be . But do give this dish a try because its healthy , tastes good and easy to prepare .

Ingredients

Ingredients	Quantity
Chicken cubes -( boiled with ginger garlic paste -1/4 teaspoon and salt to taste )	1 cup
Boiled green peas	1 cup
Coriander leaves	1/2 bunch with the stem
Green chillies	2 or more to taste
Thahini paste	1 tablespoon ( can substitute with 1 tablespoon of white sesame seeds + 1 tablespoon olive oil )
Olive oil	1 teaspoon
Lime	to taste
Sugar	1/4 teaspoon
Salt	to taste

Method

Grind coriander leaves , green chillies , thahini paste , lime juice , sugar , olive oil and salt to taste , along with little water to a smooth paste . Taste and adjust .
Mix boiled chicken and boiled green peas with this green sauce making sure all are combined well .
Leave closed in room temperature . Serve as it is .

Chenakilazngu varithathu

Preparation Time : 30 minutes

Cooking Time : 15 -20 minutes

Serving : 4 members

Description

Chena kilazngu varuthathu.A simple yet yum vegetarian authentic dish very own to the ravuthar community people of palghat , Coimbatore region.This dish is present on our table every alternative day for lunch. At times when there is a 2 days break continuously , all of us together ask why there is no Chenakilazngu varuthathu on the table . The mighty yam cubes are boiled with some masala first and then roasted in coconut oil in medium heat resulting in a crisp coating with a smooth inside. I can never stop eating this until its all over. My hubby and kids don’t fancy this dish so i get to have it only when i am at moms place. Every house in Palghat has a vegetable garden were they have yam, kappa (maravalli kilazngu)coconut trees, mango trees, plantains,jack fruits and many other vegetables and fruits grown in their backyard known as thodi.It used to be fun climbing on those trees and doing all the naughty stuff back in the thodi of my grandmas place in Palghat.In remembrance to that i have a thodi at home with drumsticks, chickoo , custard apples , gooseberries and other easily grown plants in Tamilnadu.

Ingredients

Ingredients	Quantity
Yam	2 cups peeled and cut into small cubes
Chilli powder	1 teaspoon
Turmeric powder	1/4 teaspoon
Coriander powder	1/4 teaspoon
Salt	to taste
Cumin powder	1/4 teaspoon
Pepper powder	1/4 teaspoon
Coconut oil	3tablespoons to shallow fry + 1 teaspoon to cook along

Method

Pressure cook all the ingredients together except for 3 tablespoons of coconut oil for one whistle with a little water .
Heat the remaining 3 tablespoons of coconut oil in a non stick pan and fry the cooked yam cubes in two batches in medium heat slowly making sure they retain their cube shape with out getting mushed up .
It should have a crisp cover with a soft inside .
Remove and serve hot as a side dish for boiled white rice or kanji .

All In one Biscotti

Preparation Time : 20 minutes

Cooking Time : 35 minutes

Serving : 4 members

Description

All in one Biscotti . A recipe i tried from the magazine recipes,my brother darvesh sent me as a surprise last month. The first time i got to know about biscotti it was really new to me. Was wondering if it would be soft, crunchy or hard. Loved the rustic shape though. Wanting to try it out for a long time.The previous other recipes i had for biscotti were so long and difficult to follow. This recipe was so simple and had no butter used with a combination of mixed nuts and dried fruits. The recipe was just in one paragraph and i followed it religiously and worked perfect. I have elaborated the recipe a bit than as it was in the magazine so that its more easy to follow and my picture collage will help to. The measurements mentioned in the recipe gives you atleast 25 to 30 pieces of biscotti. I ended up sending a few over to one cousins place and a friends place (Reshma Riyaz).In the good intention of sharing my calories.It’s all in the game right.

Ingredients

Ingredients	Quantity
Maida	250 grams + extra to dust
Sugar	250 grams
Baking powder	2 teaspoons
Pistachio	50 grams
Dried apricots	50 grams chopped
Dried cherries	50 grams ( I used a combination of 4 different colours )
Chocolate chips	50 grams
Whole Almonds	50 grams
Eggs	3 lightly beaten
Vanilla essence	1 teaspoon

Method

Preheat oven to 200 degree Celsius . Mix all the ingredients together except for eggs .
Gradually stir in the eggs to get a thick enough mixture to roll . You will not need all the egg . ( I used all and had difficulties while baking as the sugar started to melt my log got too moist ) devide the mixture into two equal portions .
Using maida quickly roll the two portions into logs . Gently place them on a lined , greased baking tray and bake for 20 to 25 minutes . Be careful not to burn the base .
Once finished baking , remove and cool the logs for 5 to 8 minutes . Then slice into one inch thick pieces .
Place them back equally apart from each other on the same lined , greased tray and bake for another 10 minutes at 170 degree Celsius . Cool completely .
Serve immediately or can be stored in air tight containers for two weeks and had .