Monthly Archives: June 2014

Watermelon mock tail

Preparation Time : 8 -10 minutes

Cooking Time : nil

Serving : 2 members

Description

Watermelon mocktail . An awesome summer cooler drink made with few ingredients resulting in a light fresh fragrant mock tail.this mock tail sure will help you beat the heat of summer to an extent.

Ingredients

Ingredients	Quantity
Watermelon pieces ( deseeded )	2 cups
Sugar	to taste
Salt	a pinch
Orange juice	of one orange
Mint leaves	4 leaves
Ice cubes	few
Mint leaves	few to garnish

Method

Place all the ingredients in a juice blender and blend for a minute .
Taste and adjust and blend again for another 30 seconds . Strain and pour into deserved transparent glasses .
Garnish with a mint leaf and serve immediately .

Dry Ginger chicken

Preparation Time : 10 minutes + 2 hours for marination

Cooking Time : 12 -15 minutes

Serving : 6 members

Description

Ginger Chicken. Recipe post by Ayesha Nazreen from USA. She didn’t send in a description. the word ginger brings me memories of the time when i had delivered my first baby ANISHA . At moms place, after delivery treatment is totally different from my in-laws place. I was forced into both the treatments and under went a lot of mental and physical strain. every morning by 4 o clock i was given a huge glass of ginger juice mixed with a lot of honey and some medicinal powder (the consistency used to be so thick that i use to find it so very difficult to drink the ginger juice).This treatment was from my in-laws place. Till date i have a disliking towards ginger because of thet. But this recipe sounds to be delicious. It’s a must try recipe folks.

Ingredients

Ingredients	Quantity
Boneless chicken	1 lbs ( 0.45 kg)
egg whites	2
white pepper powder	1 tablespoon
cornflour and maida	4 tablespoon
soy sauce and red chili sauce	3 tablespoon
ginger juice	1/2 cup
Salt	to taste
coriander leaves	to garnish
onion	1 white onions finely chopped
capsicum (green and yellow)	1/2 each
garlic pods	5 crushed
green chillies	3 finely chopped

Method

Wash the chicken and marinade with egg white, white pepper powder, salt, cornflour and maida for 2 hours.
Deep fry the chicken in oil.let it cook for few mins on each side.the chicken must be 70% cooked.drain excess oil in a tissue.
In a kadai add few tablespoon of oil.let it heat then add onions, green chillies and crushed garlic.once the onion turns pink add capsicum and let it cook for 5mins.
when the raw smell of onion goes add ginger juice, soy sauce and red chili sauce.let it cook for sometime until the gravy gets thick.
Now add the fried chicken and mix it well in this mixture.let it cook for 5 – 7 mins.before turning off the stove add 1tspn of cornflour mixed with water and nicely mix it well . garnish with corriander leaves.
Serve with roti or any Chinese dish.

Stuffed Malaysian lace pancakes

Preparation Time : 20 minutes

Cooking Time : 30 minutes

Serving : 6 members

Description

Recipe posted by rabiya rizwana for the competition. Her Description follows. This dish is also known as Malaysian lace pancake. I had this dish in my aunt’s (sujabanu) house in chennai for the first time. I loved it so much that i kept asking for more and i even ate off my brothers share. The recipe was given to me by the same aunt ofcourse.Jalar murtabase are traditionally made with a specially designed cup. To make it less complicated i have described the dish in a simpler way. The original version only has few ingredients. I have added few more spices to make it appealing for the Indian taste buds.

Ingredients for Jalar Roti

Ingredients	Quantity
All purpose flour	¼ kg maida
Coconut	1 large
Cumin seeds	1 table spoon

Ingredients for Filling

Ingredients	Quantity
Minced lamb	¼ kg(any filling can be used like chicken or beef or just vegetables)
onion	2 medium sized
Chilli powder	as needed
Pepper powder	as needed
Cumin powder	as needed
Turmeric powder	as needed
Ginger and garlic paste	as needed
Salt	as needed

Method

For the jalar roti grind the grated coconut and cumin seeds together, take the first and second coconut milk.
Add the maida to the coconut milk and grind it once again.
Filter the milk in a double layered strainer and ensure there are no lumps in the milk. The consistency of the batter should not be very watery nor thick like dosa batter.
On a non stick tawa pour a thin layer of the batter it should be as thin as a crepe.(but in the picture u can see that I have made it the traditional way using the special cup. Either way the taste is fantastic)
Do the same with the rest of the batter
Keep the jalar rotis aside.
In a pressure cooker put the minced meat,chopped onions and the rest of the spices .let it cook up to two whistles.
Take one jalar roti keep a little amount of the filling in the centre of the roti and fold it into triangles.
Take an egg add little salt and pepper and beat it well
Place the jalar that you have filled with the meat on the tawa and brush little egg on both the sides so that the edges are well sealed .keep it on the tawa for 5 seconds each side.
Now jalar murtabas are ready to be served.

Spicy full roast chicken

Preparation Time : 10 minutes + 5-8 hours for marination

Cooking Time : 35 minutes

Serving : 6 members

Description

Recipe post by marju shabeer for the competition. Her Description and recipe follows. I got inspired to try this recipe from my co-sister. Just gave it a try and now it’s become our favourite family food. Every time i serve it for my guests i get showered with sweet compliments. So here it goes SPICY FULL ROAST CHICKEN though the name is roast chicken it’s more of a baked chicken.

Ingredients to Marinate

Ingredients	Quantity
Full chicken	medium size
Butter	1/4 stick
Coriander powder	2 tablespoon
Chilli powder	2 tablespoon
Turmeric powder	1 teaspoon
Garam masala	1teaspoon
Pepper	1/2 teaspoon
Ginger garlic paste	2 tablespoon
Curd	3 tablespoon
Lemon juice	1/2 lemon
Salt	to taste

Method for Marination

Firstly de-skin the chicken.Then thoroughly clean the chicken and pat it dry with kitchen tissues till it absorbs all the water.Set it aside.
Now mix all the ingredients needed for marination into a paste.
Once the paste is done,nicely rub it into the chicken.Spread the masala all over the chicken.The remaining masala can be stuffed inside the chicken.
Place the chicken in an oven proof dish and leave it the fridge for at least 5-8 hrs(cover the vessel with plastic wrap)I always marinate the night before and leave it the for the whole night.then the next day all u have to do is put it in the oven.
The masala’s gets absorbed really well and time saved as well.

Method to Bake

Preheat the oven to 200 c.Once it’s time to add food place the chicken dish inside and set the oven to convection mode 30 mins.(plz remember to remove the plastic wrap)When the chicken has been cooked for 15 mins carefully toss it to the other side and let it cook for the other 15 mins.
When it’s done and the oven is cooling down take a Kadai and add 2 tablespoons of oil.
Take the chicken out and carefully slide it into the kadai.After 5 mins turn it to the other side.This will give it a roasted look.
The remaining masala’s which is left over in the oven vessel can be poured over the chicken.

This chicken will taste little roasted on the outside and really soft and juicy inside.And as it is baked rather than fried it is on the healthier side as well.

Tacos

Preparation Time : 20 minutes

Cooking Time : 30 minutes

Serving : 6 members

Description

Recipe posted by noorie meeran for the competition. Her description follows . Taco is a traditional mexican dish which is made with ground meat filled inside crispy tortilla shells. The filling could be chicken ,fish or vegetables. I made the ground mutton version. Similarly you can use hard shell tacos (like chips)or soft tortillas (like chapathis) for this dish. The crispy tortillas and the spicy filling with salsa and cheese make it a yummy dish, kinda reminds you of street foods in india.

Ingredients

Ingredients	Quantity
Ground Mutton (Keema)	1/2 kg
Onion	1 Big Chopped
Tomato	1 big / 2 small Chopped
Coriander leaves	handful chopped
Ginger-Garlic Paste	1and 1/2 teaspoon
Chilly Powder	1 teaspoon
Cumin Powder	1 teaspoon
Salt	3/4 tsp (don't add too much salt because the tacos has salt and the salsa has salt)
Ground Pepper Powder	1/2 teaspoon
Tomato Paste	3 teblespoon
water	1 cup
Taco Shells	as needed
Shredded Lettuce	as needed
Grated Cheddar Cheese	as needed
Salsa	as needed
Canola Oil	as needed

Method

In a pan, add enough oil to sauté onions. Sauté them until they are soft.Add Ginger Garlic paste and fry them well to get rid of raw smell
Now add the chopped tomatoes and coriander leaves.Add all the spices powder and stir well to get rid of raw smell
Add tomato paste and sauté well.Add the ground meat and mix so that all the spices are combined well with the meat.
Add 1 cup water and cover the pan with a lid and cook on medium heat till the meat is well cooked. Roughly about 20-25 mins
Open the lid of the pan and make sure the dish is not watery. The meat should not get too dry but not gravy also. It should be in a consistency where you can scoop for a filling.
In a oven at 200 deg C, toast the taco shells for 2 minutes. Keep an eye because the taco shells will get burned quickly.

How to Serve

Scoop few table spoons of meat mixture and fill inside the taco shell. Then add a layer to salsa on top. Then top it with shredded lettuce and sprinkle grated cheese.
To make it spicy, you can add pickled jalapeno peppers on top.

Chicken curry leaf

Preparation Time : 10 minutes + 2 hours marination time

Cooking Time : 15 minutes

Serving : 4 members

Description

Recipe post by ahkila mohandas for the competition. Her Description follows. Chicken in curry leaves is a simple dish that i tried once. I am newlywed , living away from home and always have guests from both of our families and hence used to try cooking which is my passion. Curry leaves are always my weakness which i inherited from my mother, according to her it helps to reduce cholestrol and she adds it from fish fry to roasted pappadams. I always like the traditional way of cooking which uses low flame and less number of ingredients which will bring the true taste of each content which this recipe follows. This dish is highly influenced by my mother’s way of cooking biriyani masala except the ingredients. We can have this with chapathi , roti items along with raita or as a side dish with ghee rice. The rich look and aroma make the dish tempting and the very natural taste makes it yummy. Hence i wish to present this here which is easy, tasty and worth trying.

Ingredients for Marination

Ingredients	Method
Chicken	½ kg
Kashmiri chilli powder	2 teaspoon
Salt	to taste
Curd	½ cup

Other Ingredients

Ingredients	Quantity
Green chilli	1/3 cup(sliced round)
Curry leaves	½ cup
Butter	50g

Method

Marinate chicken with all marinate ingredients for 2 hours and keep it in fridge for another 2 hours(not compulsory)
Cook this marinated chicken in low flame until done and keep it aside
In a frying pan melt butter; to this add curry leaves and green chillies. Cook for 2-3 mins until a lovely aroma comes.
Add this curry leaf-green chilly mixture to the cooked chicken and close with a lid.
Mix well after 10 mins and serve hot.

Frankie rolls

Preparation Time : 20 minutes

Cooking Time : 20 minutes

Serving : 4 members

Description

Frankie Rolls. Recipe post by arshiya Meera for the Competition. She didn’t send in a description for the dish. The first time i got to know and taste frankies were in ooty. There used to be a small eat out place called aarchies near charing cross were most of the boarding students used to eat while on outing. My aunt (nazeem Akka , moms second sister)lived in ooty and she was my guardian while at school. Every Sunday she used to visit us and in my list of wanted things. frankies were always there. the minute i get it and my aunt leaves. I used to run to my friends. The joy of sharing the frankies and eating them can’t be fitted into words.

Ingredients for Roll Base

Ingredients	Quantity
Maida	1 cup
salt	as needed
water	as needed

Ingredients for stuffing

Ingredients	Quantity
Chicken boneless	200 gms
Onion	2 medium size
Hybrid tomato	2 large
Ginger garlic paste	1 teaspoon
Lemon juice	2 teaspoon
Chilli powder	1 teaspoon
Cashew nut	4 nos
Corainder powder	¼ teaspoon
Kasoori methi	as needed
Fresh cream	beaten

Ingredients for Making

Ingredients	Quantity
Egg	1 Beaten
Chaat masala	as needed
Onion (finely chopped)	1 cup
Green chilli	1 no(finely chopped & marinate it in ½ teaspoon of vinegar & 4 drops of soya sauce)

Method

Knead the maida into a soft dough. grease it with oil & keep aside for an hour or 2.
Marinate the chicken with half teaspoon of ginger garlic paste, half teaspoon of chilli pwdr, lemon juice & salt for 1 hour. deep fry the chicken pieces and shred them & keep aside.
Saute the onion in a teaspoon of oil. Blanch the tomatoes and remove the skin. Grind cashewnut, onion, tomato to a fine paste and keep it aside.
Heat 2 teaspoon of oil and 1 teaspoon of ghee in a non-stick kadai. Add ½ teaspoon of ginger garlic paste, sautr it & add corainder powder + chilli powder & fry for a minute.
Add the ground paste to it. Simmer the masala for 5 mins. Add the shredded chicken to it. Mix well. Finally add the crushed kasoori methi and cream to it & remove from fire.
Make lemon size balls from the maida dough. Roll each ball into a round shaped chapathi. Grease 1 side wid oil & keep the other chapathi over it. Likewise make 3 to 4 layers. (i.e). The top & bottom layers should not be greased.
Heat a tawa just toss the layered chapathi. Don’t over cook it. Now it can be separated easily. Heat the tawa cook d franky base in it. Spread some beaten egg over the cooked side & turn over. Remove from fire.
Keeping the egg side up sprinkle some chat masala gently on it. Keep the chicken masala length wise in it. Sprinkle some onion &green chilli. Roll them& serve hot.

chellu podium chakka kotta charu

Preparation Time : 15 -20 minutes

Cooking Time : 25 minutes

Serving : 6 members

Description

Chellu podium cakka kotta charu . As I am typing the name of this authentic curry there’s a tsunami happening in my mouth with a hell lot of saliva . Any word to describe this curry would be an understatement as these sort of authentic home style curries are the best any time as it’s available only at homes and served with love along with a bonus of nostalgia attached to it . Curries made with jackfruit seeds have become a forgotten story to me after being married to a typical Tamil family , Deep South of Tamil Nadu . I do have a crystal clear image of my grand ma cleaning a huge pile of jackfruit seeds in my mind which is such a pain’s taking work but worth it . Umm memories of scrumptious food . This curry was made by my mother on one of her visits here at my place . I had my cousin brother Ahmed shah’s ( shabu ) wife zarina drop in home that evening . I made sure she had dinner and served her this curry . She literarily licked her plate clean and made sure to pack the rest to her aunt’s place where a battalion of her cousins were present . She did tell me that the curry vanished with in a minute when on the table . This proves the power of an authentic traditional curry that never ever goes out of style and remind’s you of an era when food was so simple with delicacies jostle for unconventional love with a lot of time spent in the kitchen .

Ingredients

Ingredients	Quantity
Jackfruit seeds cleaned	20
Small Dry prawns	1 1/2 cups
Ground coconut	1/2 a big coconut
Tamarind pulp	3/4 cup
Red chilli powder	3 teaspoons
Coriander powder	1 tablespoon
Salt	to taste
Turmeric powder	1/4 teaspoon
Small onions	1/2 cup chopped
Tomato	3 medium chopped
Cumin seeds	1 teaspoon
Fenugreek seeds	1/2 teaspoon
Coconut oil	4 tablespoons

Method

Pressure cook jackfruit seeds with turmeric powder , salt to taste and water for one whistle in medium heat . Set aside .
Mix ground coconut , tamarind pulp , red chilli powder , coriander powder , salt to taste and water to a semi thick flowing consistency curry . Set aside .
Heat coconut oil in a heavy bottomed vessel . Add fenugreek seeds and cumin seeds . Once they crackle , top with small onions chopped and sauté to a golden brown .
Add tomatoes , sauté until oil separates and the tomatoes have broken down to let its juices out to a mushy consistency . Add the dry prawns and sauté for a minute .
Pour the ground coconut , tamarind , spice mixture along with the boiled jackfruit seeds pressure cooked with the water over the prawns . Bring to boil covered with a lid .
Simmer for ten minutes until oil floats on top and the curry has thickened a bit . Adjust seasoning . Remove from heat and serve with white boiled rice .

Mango mousse beauty

Preparation Time : 35 minutes

Cooking Time : 10 minutes

Serving : 8 members

Description

I Wanted to make a mango tiramisu or a mango enter-met but my laziness didn’t permit me to do so . Just mixed some cream with mango pulp , sugar and gelatine . Set it half way and arranged these mango slices on top by dipping into sugar syrup which helped to bring out the beauty of the mangoes with extra wickedness . My laziness did help me come up with an innovative new pudding and be warned as this absolute winner is addictive . This was made for my friend dr. Bindu’s daughters as a treat from me as her elder one darshini scored a 97 % in the 10 th and the little one sanjana is all set to leave to a boarding school in kodaikanal . The girls were delighted and loved the dessert to bits . Now I was all confused with naming this mango beauty and had no other go than to ask help from my fellow home chefs in Facebook . Harini ram suggested mango beauty and aara wanted a mousse to be added in the middle . Thus a name was born to my Devine , dainty mango beauty .

Ingredients for mousse

Ingredients	Quantity
Mango pulp	400 grams ( 2 big ripe mangoes )
Cream	200 ml
Powdered sugar	to taste ( I used 5 cups as the mangoes were not sweet enough )
Chopped mango bits	1 big
Gelatine	4 tablespoons
Water	1/2 cup

Method for mousse

Mix gelatine in water and set aside . Whisk mango pulp , cream and powdered sugar together until well combined .
Mix chopped mango bits and set aside . Microwave the gelatine for 30 seconds until dissolved and watery . Add to the mango mixture . Mix well .
Pour into a greased pudding tray or spring foam . Place in the freezer for 30 -40 minutes until 3/4 set .

Ingredients for Topping

Ingredients	Quantity
Sugar	1 cup
Water	1/2 cup
Ripe firm mangoes	2 to 3

Method for Topping

Boil sugar and water for 5 minutes . Remove from heat and cool completely .
Peel the mangoes and slice very thinly using a very sharp knife . Remove the 3/4 set mango mousse from the freezer .
Decorate with mango slices making sure the mango slices are pushed down into the mousse a little so they hold well along with the mousse as one .
Brush with sugar syrup for a glossy look and helps discolouration of the mango slices . Place in the freezer for another one hour . Remove and place in the refrigerator . Serve chilled .

Kashmiri biriyani

Preparation Time : 20 minutes

Cooking Time : 30 minutes

Serving : 4 members

Description

Recipe post by aarsha sophy abhilash for the competition. Description and picture is by aarsha sophy abhilash and recipe by me , as her link to the recipe she sent ended up in opening her facebook account. Her Description follows :
An Absolute Aromatic food, Kashmiri Biriyani with chicken legs is an easy to make biriyani which is a mix of different tates. This is not a spicy one as this takes in lots of milk and apple pieces, thus itself makes a kid favourite.

Ingredients

Ingredients	Quantity
Long Grain Rice (basmati)	2 cup
Chicken legs	6
Milk	2 cup
Cream Beaten	1/2 cup Smooth
Sugar	1 teaspoon
Salt	to taste
Cumin Seeds	1/2 teaspoon
Cloves	3
Cinnamon	1 inch
Cardamoms	3
Bay Leaf	1
Ghee	2 tablespoon
Canned Mixed Fruit	1 cup chopped and drained
Ginger garlic paste	1/2 teaspoon each
Edible Rose Petals	2 - 3
Saffron	a pinch soaked in 1 tablespoon of warm milk
chopped apples	1

Method

Wash rice and soak it for 15-20 minutes.
In the meanwhile take a bowl and mix milk, cream, sugar and salt in it.
Drain rice and keep it aside.
Now, take a pan and heat ghee in it. Put cumin seeds, cinnamon, bay leaf, cardamoms and cloves in it.
When the seeds start to crackle, add ginger garlic paste and fry to crisp . top with chicken pieces and fry for 5 minutes . add rice and fry in ghee for 2 minutes.
Add milk and cream mixture to it along with ½ cup water and bring it to boil. Add the chopped apple . When boiled, simmer the flame, cover it with lid and let it cook.
Make sure that the rice is not overcooked and it can be separated too.
Now, gently mix it in drained fruit and sprinkle soaked saffron and finely broken rose petals over it.
Serve it hot with dhal.