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Fried Rice

This entry was posted in Fried Rice on November 19, 2013 by OCS.

Preparation Time : 15 minutes

Cooking Time : 15 minutes

Serving : 4 members

Description

A favourite dish liked by all . Every one has their own recipe but I like mine the best . A regular dish at home , specially in the lunch box when My kids went to school .

Ingredients

Ingredients	Quantity
Basmati Rice	1 cup
Onion	1
Spring Onion	1 Bunch
oil	100 ml
carrot	100 gm chopped
French Beans	100gm chopped
celery	2 stalks chopped
lime	1
capsicum	1 chopped
garlic	1 tablespoon minced
light soya sauce	1 teaspoon
ajinomoto	1/2 teaspoon
white pepper	to taste
salt	to taste
egg	2
chicken	1/4 cup (optional)

Method

1. Wash and soak rice for 10 minutes . Cook in plenty of boiling water adding salt to taste and 1/2 teaspoon lime juice .
2. Stir and cook through without breaking the rice . Strain . Keep aside for 5 minutes . Then spread onto a flat tray .
3. Heat 1/2 of oil and vegetables and stir fry on high flame for 3 minutes . Remove when vegetables are 1/2 cooked . Keep aside .
4. Heat the remaining oil add garlic and fry to light brown . Top with the chicken and fry for a minute .
5. Then add the rice . Mix gently adding the vegetables , salt to taste , white pepper to taste , ajinomoto and soya sauce .
6. Gently stir making sure not to break the rice . Mix in scrambled eggs . Mix well . Taste and adjust .
7. Serve hot with any Chinese based gravy dish .

Note

Chicken – 1/4 cup ( pressure cook with 1/2 teaspoon vinegar and salt to taste ) shread . (Optional )

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Eggless Chocolate Cakes

This entry was posted in Eggless Chocolate Cakes on November 19, 2013 by OCS.

Egg less chocolate cake with rich chocolate topping . My daughter loves cakes . I am a moderate cook when it comes to cakes . My best friend sulu is an expert in cakes n bakes . That’s why may be I am never confident enough . I made this cake for my gal Anisha . It turned out well ( I had my fingers crossed till I got good comments ) .

Ingredients
 Flour – 1 1/2 cups , cocoa powder – 3 table spoons , baking powder – 1 tea spoon , salt – 1/4 tea spoon , brown sugar – 1 cup , oil – 5 table spoons , vinegar – 1 tea spoon , cold water – 1 cup , oil – 1 tea spoon to grease . Ingredients for rich chocolate topping : dark chocolate – 100 gm , cream – 75 gm , honey – 3 table spoon  

Method

Mix flour , cocoa powder , baking powder and salt together . Seive this mixture twice . Add brown sugar and mix well . Mix oil 5 table spoons , vinegar and water together . Pour this mix over the dry mixture and beat for 5 minutes . Grease a baking pan with 1 tea spoon oil . Bake the cake in a pre heated oven at 185 degree centigrade for about 30 minutes Till cooked through . Check by poking a long tooth pick into the Center of cake . If it comes out clean without anything sticking its cooked . Cool completely and coat rich chocolate topping all over the cake . Decorate as u like and serve .

Cut chocolate into small pieces . Place the cream in a microwave safe bowl . Add the chocolate pieces . Cook on medium for 2 minutes , stirring often till chocolate has melted . Stir in the honey . Cool it to thick of stiff pouring consistency . Apply and coat all around the cake and serve . ( u can do the same by double boiling in case u don’t have a microwave .)

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Marathi Besan Flour Cakes

This entry was posted in Marathi Besan Flour Cakes on November 19, 2013 by OCS.

Preparation Time : 10 minutes

Cooking Time : 40 minutes

Serving : 6 to 8 members

Description

Recipe courtesy femina magazine . I knew to make very few dishes useing besan flour like bajji and pakoda . I wanted to Prepar this dish as soon as I read it . It’s an awesome tasteing snack . I serve it usually for break fast or in the evening along with tea . I bet, you won’t be able to stop with one piece .

Ingredients

Ingredients	Quantity
Gram flour	200 gm
cashew nuts	30 chopped
green chillies	1 chopped
coriander leaves	4 table spoons chopped
water	300 ml
turmeric powder	1/2 tea spoon
chilli powder	1 tea spoon
tamarind pulp	1 tea spoon
salt	to taste
sugar	1/2 tea spoon
oil	5 table spoons plus 1 tea spoon plus 200 ml to deep fry

Method

1. Mix gram flour , cashew nuts , powdered spices , green chillies , tamarind pulp , coriander leaves , salt , sugar and water together . Heat 5 table spoons of oil in a non – stick pan .
2. Add the gram flour mixture and sauté for twenty minutes on medium heat till dry . Remove and set aside .
3. Grease a square or rectangular shaped plate 1 inch deep with 1 tea spoon oil .
4. Press the gram flour mixture evenly into it , about 1/2 inch thickness .
5. Allow to cool for thirty minutes . Cut into 2 inch squares .
6. Heat oil and deep fry to golden brown in colour . Serve hot with green chuntny and tomato sauce . In Marathi it’s called kaju kothimbir vadi .

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Vermicelli Biriyani

This entry was posted in Vermicelli Biriyani on November 19, 2013 by OCS.

Preparation Time : 30 minutes

Cooking Time : 35 minutes

Serving : 6 to 8 members

Description

We call it semiya biriyani . This is an authentic dish from the Tamil speaking Muslims who are addressed as rawvthars . Both my grandmoms and my mom are perfect in preparing this dish . I remember my grandmom ( dads mom ) balkees perima used to make this in a huge vessel for us in at least 10 to 12 kg of meat . As we cousins only were 29 members . Recently I made this for my friend Sindhu and her daughters . The gals went bonkers over the samiya biriyani . She got the recipe from me as her second daughter oozy wanted samiya biriyani for her birthday . My sons favourite dish and it has to be made by my mom for sure .

Ingredients

Ingredients	Quantity
Mutton or chicken	3/4 kg
fried vermicelli	600 gm ( better if we fry in ghee to golden brown in colour )
ginger garlic paste	2 table spoon
onion	5 sliced
tomato	4 big chopped
coriander leaves	4 table spoon chopped
mint leaves	3 table spoon
green chillies	6 slit
curd	1 cup
small onions	one hand crushed
cinnamon stick	5 pieces
Cloves	4
Cardamom	4
ghee	1 1/4 cup ( can mix oil with ghee instead of useing ghee alone )
chilli powder	1 1/2 table spoon ( add to taste as I prefer the spicy version )
lime	1/2 juice
water (ratio)	Measure  vermicelli  and add water equal to the measurement of the vermicelli

Method

1. Heat ghee adding cinnamon , cloves , cardamom with onions .fry onions to dark brown in colour .
2. Add crushed small onion, green chillies , ginger garlic paste to brown.
3. Top with tomato , mint , coriander leaves , curd , salt to taste , meat and chilli powder . Stir well till it forms a thick gravy.
4. Pour measured water to cook the meat . Once cooked add lime juice.
5. Taste and adjust.
6. Bring to boil and add vermicelli . Once the vermicelli is half cooked and water has reduced Lower the flame and keep in dum for 5 to 8 minutes . The vermicelli biriyani is ready.
7. Serve hot with onion Raitha.

Note

At times curd added might give a lot of gravy out before adding water to cook the meat . In that case , just reduce 1 cup of water and cook the meat . Add the fried vermicelli and you find the water is not enough , boil the one cup of water and add as required.

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Lasagna

This entry was posted in Lasagna on November 19, 2013 by OCS.

Preparation Time: 20 minutes

Cooking Time : 1 hour 15 minutes

Serving : 8 members

Description

I have a habit of exploring and tasting new recipes . Any restaurant I go to I make it a point to order what ever is new in their menu . Once On a holiday to ooty , we were recommended to a new place called Kings cliff by a friend for lunch . (Its one among the best restaurents in my best liked eat outs ) I got to see lasagna on their menu and ordered for myself . I was been laughed at by all my cousins , hubby n kids . Gosh the lasagna was so very delicious that I got just a signal spoon for myself . My kids kept talking about lasagna after that . I got this recipe from the net but have made changes according to the Indian taste buds .

Ingredients

Ingredients	Quantity
Onion	1 chopped
chicken(boneless)	1/2 kg (minced)
garlic	3 crushed
coriander leaves	4 table spoons chopped
oregano	1 tea spoon
basil	1 tea spoon
tomato	1/2 kg ( blanched , skin removed and chopped )
tomato paste	8 ( grind tomatoes without water )
cottage cheese	24 ounce
eggs	2 beaten
pepper	1/2 tea spoon
dry red chillies	8 to 10 ( ground coarsely )
Parmesan cheese	1/2 cup grated
mozzarella cheese	1 small packet
lasagna noodles	12 to 15 sheets
salt	to taste

Method

1. Brown onion, garlic and minced chicken in 2 table spoons of olive oil . Add salt to taste , chilli flakes, oregano ,basil, 1/2 of coriander leaves , blanched tomatoes and tomato paste .
2. Cook till chicken is cooked and gets to a thick saucy consistency . Cook lasagna noodles according to packet instructions . Drain and keep aside .
3. Combine eggs , pepper , salt to taste , cottage cheese , rest of coriander leaves , Parmesan cheese and 1/2 of mozzarella cheese together .
4. Grease a square or rectangle baking dish . Layer the noodles sheet length wise first , top it with meat sauce followed by egg mix spread evenly all around .
5. Top with grated Parmesan Cheese and mozzarella cheese making sure it is covered Well .Repeat with 2 more layers as such.
6. Top layer should be lasagna sheet . Sprinkle evenly with mozzereella cheese and Parmesan cheddar . Bake at 200 degrees centigrade for 30 to 40 minutes until cheese mixture is cooked thoroughly .

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Curd Bread Tikki

This entry was posted in Curd Bread Tikki on November 19, 2013 by OCS.

Preparation Time : 40 minutes

Cooking Time : 30 minutes

Serving : 6 members

Description

I got this recipe from my moms cousin sister dilnawaz . I had the recipe in mind for ages but could afford the time to try it out until very recently . My daughter loved it as she prefers vegetarian food.

Ingredients

Ingredients	Quantity
Bread	8 slices
water	mixed with 1/4 teaspoon salt

For the filling 

Ingredients for Filling	Quantity
potatoes	2 big boiled(peeled and mashed)
chilli powder	1/2 tea spoon
green gram sprouts	2 1/2 table spoons boiled
salt	to taste

Sweet chuntny 

Ingredients for Sweet Chutny	Quantity
dates	8
jaggery	1 table spoon
black salt	1/4 tea spoon
tamarind pulp	2 table spoons
salt	to taste
chilli powder	1 tea spoon
cumin powder	1/2 tea spoon

Green chuntny 

Ingredients for Green Chutny	Quantity
green chillies	10
coriander leaves	1/2 cup
mint leaves	1/4 cup
cumin powder	1/2 tea spoon
chat masala	1/4 tea spoon
salt	to taste
lime	1/2

For sweet chuntny :

1. Boil all the ingredients together with little water for 8 minutes .
2. Cool and blend to a smooth paste . Keep aside .

For green chuntny :

1. Grind all the ingredients except for lime to a smooth paste adding little water . Boil till raw smell goes .
2. Cool add lime juice . Taste and adjust . Keep aside .
3. Blend together and keep in refrigerator.

Filling :

1. Mix all ingredients Together . Taste and adjust .
2. Roll into lemon size balls and keep aside .

Method

1. Dip each bread slice one at a time into the salted water for 5 seconds .
2. Remove and squeez out the water by keeping the wet bread slice between your palms .
3. Place a potato ball in the Center of the bread . Cover the potato ball with the bread from all 4 sides to form a bread stuffed potato ball .
4. Flatten the ball to get a round shaped tikki . Do the same with remaining bread and potato balls . Keep aside for 10 minutes for the moisture to dry up a little .
5. Heat oil to shallow fry and fry the tikkis to golden brown . Keep aside .
6. Pour the beaten curd and sugar into a serving bowl . Dip each tikki in salted water for 2 seconds and put them into the sweet curd mix .
7. Do the same with all of the remaining tikkis . Keep in the refrigerator .
8. Serve cold topped with both chutneys  . Can do the marinating part of the tikkis just before serving.

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Corn Flakes Chicken

This entry was posted in Corn Flakes Chicken on November 18, 2013 by OCS.

Preparation Time : 20 minutes + one hour for marination

Cooking Time : 5 to 6 minutes for each batch

Serving : 6 members

Description

A very simple recipe which will work wonders in your dining table . My children go head over heels when ever I make this for Them . Usually I make this in advance and store in my refrigaratore and deep fry just before serving .

Ingredients for Marination

Ingredients	Quantity
boneless chicken	1/4 kg ( cut into thin cube slices )
chilli powder	1tea spoon
ginger garlic paste	1/2 tea spoon
salt	to taste
lime juice	a squeez
ajinomoto	a pinch ( optional )

Method for Marination

1. Marinate the chicken in all the above ingredients for one hour or more .

Ingredients for Batter

Ingredients	Quantity
Maida	1/2 cup
corn flour	1/2 cup
salt	to taste
water	little

Method for Batter

1. Make a thick smooth paste with the above ingredients . Keep aside .

Other Ingredients

Ingredients	Quantity
Corn flakes	1 small packet
oil	to deep fry

 

Method

1. Place the cornflakes on a flat plate or tray .
2. Take the marinated chicken piece and dip into the batter and press the chicken towards the cornflakes .
3. Make sure the cornflakes has coated the chicken well .
4. Turn over and do the same .Repeat this same process with all the chicken .
5. Heat oil to deep fry . Add the chicken pieces 5 to 6 at a time .
6. Lower the flame and fry till chicken is crisp on both sides For 5 to 6 minutes . Drain .
7. Serve hot with tomato sauce and mayonnaise .

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Dhokla

This entry was posted in Dhokla on November 18, 2013 by OCS.

Preparation Time : 5 minutes

Cooking Time : 35 minutes

Serving : 4 to 6 members

Description

I first got to eat this yummy snak when I was a kid in dhiraj lal sweet shop in Coimbatore . It was some thing like a yellow colour idli . From The first time I got to eat it till date my love for dhokla has not changed a bit . Once I got married I used to crave for dhoklas as there was no shops that sold dhoklas . Some how I managed to get the recipe and made dhoklas but every time it was a big flop . Very recently did I manage to make a great tasting dhokla

Ingredients

Ingredients	Quantity
Basan flour	250 gm
soda bi carbonate	1/4 tea spoon
eno fruit salt	1/2 tea spoon
green chilli -ginger paste	1 tea spoon
oil	1 table spoon
lemon juice	2 table spoons
water	1/2 cup
hing	1/2 tea spoon
sugar	1 tea spoon
curry leaves	4 to 5
chopped coriander leaves	2 table spoon
coco nut grated	1/4 cup
turmeric powder	1/4 teaspoon
mustard seeds	1/2 tea spoon
green chillies	2 chopped

Method

1. Mix basan flour , turmeric powder , salt , sugar , chilli ginger paste and water to make a smooth paste .
2. Heat 1 table spoon oil with 4 table spoon water and add to the batter . Beat well .
3. Add eno fruit salt , soda bi carbonate and lemon juice . Immediately pour this mixture on a greased tray and level it . Steam for 12 to 14 minutes . When cooked keep aside for 10 minutes and cool . Cut into diamond shapes .
4. Heat oil and season with mustard seeds , green chillies , curry leaves and coconut . Sprinkle this over the dhoklas .
5. Boil 1 1/2 table spoon sugar with little water , bring to boil . Pour this over the dhoklas . Garnish with chopped coriander leaves and serve with green chuntny.

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Kesari

This entry was posted in Kesari on November 18, 2013 by OCS.

Preparation Time : 5 minutes

Cooking Time : 10 minutes

Serving : 4 members

Description

One regular sweet that is there in our brake- fast table . I learnt to make this from my mother – in – law . It’s easy to make one pot sweet dish with few easily available ingredients at home.

Ingredients

Ingredients	Quantity
Sooji	1cup
sugar	2 1/2cup(migh seem a lot, if u r a health freak can use 2 cups. )
ghee	1/ 2 cup
cardamom	3 powdered
cashewnuts	8
raisins	6
yellow food color	little
water	3 cups
salt	a pinch

Method

1. Heat a non-stick kadai with ghee. Add cashewnuts and raisins .
2. Fry to golden brown.pour 3 cups of water and top with a pinch of salt and little yellow food colour.
3. Bring to boil.add sooji little by little stirring continuously, making sure no lumps are formed.once the sooji is cooked add the sugar and cardamom powder.
4. Keep stirring till sugar dissolves and gets to a  glowing thick runny mixture. Keep on low flame for 5 minutes and keep stirring.
5. Remove from heat and pour into a serveing dish.keep aside for 10 to 15 minutes to rest.
6. Dont worry if the sooji mixture is too runny. It will get set to the right consistency before serving.

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Fruit Bavarian

This entry was posted in Fruit Bavarian on November 18, 2013 by OCS.

Preparation Time : 20 minutes

Cooking Time : 10 minutes + 2 hours  setting time in the refrigerator .

Serving : 6 members

Description

Lovely dessert , to have during summer . I have made this dessert with mango and strawberries . We can use any fruit of the season Instead . I was very dum when it came to desserts . My sister fazeem has a special love towards puddings n sweets . It was her who actually got me to try a hand in desserts . Thanks to her that I know atleast something which is better than nothing .

Ingredients

Ingredients	Quantity
Strawberries	1smallbox(save a few to garnish )
gelatin	3 teaspoons
milk	500 ml
sugar	to taste
mango pulp	1/2 cup
sugar	1 1/2table spoons
water	4 table spoons
corn flour	1 tablespoon
vanilla essence	1 tea spoon
whipped cream	1 cup ( extra a little to garnish )

Method

1. Mix strawberries ,sugar – 11/2tablespoons and water and cook till the strawberries are soft .cool and Blend  , should  Have 1/2cup pulp . Keep aside in the refrigerator .
2. Soak gelatin in little water and double boil .keep aside till it gets to room temperature .
3. Mix milk,corn flour,sugar to taste and vanilla essence and cook on medium. Heat for  ten minutes,stirring continuously making sure no lumps are formed till thick .add the gelatin mix to the milk custard and mix well .
4. Divide the custard into 2 equal parts .cool one part and add the mango pulp,1/2 of cream.mix well and pour into individual pudding bowls or glasses .keep in fridge to set .
5. Keep the remaining custard at room temperature in a warm water bath (bowl) to prevent it from setting .once the mango layer is set ,cool the remaining custard and add strawberry pulp and remaining cream .
6. Mix well over a bowl of ice ,till it thickens and begins to set .
7. Pour over the mango layer return to the refrigerator to set .
8. Serve decorated with cream ,strawberry slices and mango slices .

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