Daily Archives: May 28, 2014

Green chicken salad

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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 leaves1/2 bunch with the stem
Green chillies2 or more to taste
Thahini paste1 tablespoon ( can substitute with 1 tablespoon of white sesame seeds + 1 tablespoon olive oil )
Olive oil1 teaspoon
Limeto taste
Sugar1/4 teaspoon
Saltto taste

Method

  1. 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 .
  2. Mix boiled chicken and boiled green peas with this green sauce making sure all are combined well .
  3. Leave closed in room temperature . Serve as it is .

Chenakilazngu varithathu

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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
Yam2 cups peeled and cut into small cubes
Chilli powder1 teaspoon
Turmeric powder1/4 teaspoon
Coriander powder1/4 teaspoon
Saltto taste
Cumin powder1/4 teaspoon
Pepper powder1/4 teaspoon
Coconut oil3tablespoons to shallow fry + 1 teaspoon to cook along

Method

  1. Pressure cook all the ingredients together except for 3 tablespoons of coconut oil for one whistle with a little water .
  2. 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 .
  3. It should have a crisp cover with a soft inside .
  4. Remove and serve hot as a side dish for boiled white rice or kanji .

All In one Biscotti

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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
Sugar250 grams
Baking powder2 teaspoons
Pistachio50 grams
Dried apricots 50 grams chopped
Dried cherries50 grams ( I used a combination of 4 different colours )
Chocolate chips50 grams
Whole Almonds 50 grams
Eggs3 lightly beaten
Vanilla essence1 teaspoon

Method

  1. Preheat oven to 200 degree Celsius . Mix all the ingredients together except for eggs .
  2. 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 .
  3. 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 .
  4. Once finished baking , remove and cool the logs for 5 to 8 minutes . Then slice into one inch thick pieces .
  5. 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 .
  6. Serve immediately or can be stored in air tight containers for two weeks and had .