Daily Archives: November 18, 2013

Chicken Supreme Salad

Preparation Time : 30 minutes

Cooking Time : 10 minutes

Serving : 4 to 6 members

Description

A very colourful salad with always available ingredients at home . Vegetarians can omit chicken and follow the same recipe .

Ingredients

Ingredients	Quantity
Chicken breast	250 gm ( boiled with salt and pepper to taste and cut into strips )
carrot	1 cup cubes boiled
potato	1 cup cubes boiled
green peas	1/2 cup boiled
canned pineapple	4 sliced cut into chunks
apple	1 peeled and chopped
seedless green grapes	1/2 cup
sliced black olives	2 table spoons
salt	to taste
pepper	to taste
sugar	to taste
chilli flakes	to taste
mayonnaise	1/3 cup
fresh cream	1/2 cup
lettuce	1 bunch
tomato slices	to garnish

Method

Cool the boiled vegetables and chicken stripes.
Mix with fruits , black olives , salt , pepper , chilli flakes and sugar and refrigarate.
Before serving mix mayonnaise and fresh cream together .
Toss in the vegetable and fruit mixture . Taste and adjust .
Serve decorated with lettuce and tomato slices .

Tender Coconut Pudding

Preparation Time : 10 minutes

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

Serving : 10 members

Description

I have tasted so many versions of tender coconut puddings but my childhood friend Alamus elder sister periya Alamu Akkas tender coconut pudding is the best . I got the recipe from her long back .she had a condition when giving the recipe stateing , her motto was give a recipe and take back two recipes instead . I loved the idea of her motto . I have been following her motto from then till date .

Ingredients

Ingredients	Quantity
Condensed milk	1 cup
tender coconut water	1 cup
milk	1 cup
gelatin	31/2 tea spoons
1/4 cup tender coconut water	to soak the gelatin
Tender coconut scraped	from one or two tender coconut

Method

Soak gelatin in 1/4 cup tender coconut water . Set aside . Blend tender coconut water , milk and condensed milk together .
Double boil gelatin till dissolved and gets to a liquid running consistency . Cool to room temperature .
Pour the blended tender coconut mixture into a pudding tray or bowl . Mix in the double boiled , cooled gelatin mix and mix well .
Garnish with tender coconut scrapt from the tender coconut . The pudding mix will be of watery consistency .
Place in the freezer for 2 hours to set . Then replace in the refrigerator again . Serve chill .

Dates Laddo

Preparation Time : 5 minutes

Cooking Time : 5 minutes

Serving : 4 to 6 members

Description

I always have dates left over in my refrigerator once ramzan is over . I make dates pickle or dates laddo . It’s so very easy to make that you can encourage Your children to join u when u prepare this dish .

Ingredients

Ingredients	Quantity
Ghee	1 1/2 tablespoon
seedless dates	400 gm chopped
sugar	to taste
walnuts	2 tablespoon finely chopped
almonds	few blanched peeled and chopped
sesame seeds	1/3 cup
salt	a pinch

Method

Heat ghee in a non stick pan . Add dates and sugar .
Mix well till all the dates are coated well in the ghee . Sprinkle 2 table spoons water and cook for 2 minutes .
Cool and then blend in a mixer to a coarse pulp . Add the nuts and pinch of salt , mix well .
Roast sesame seeds till crisp and light brown . Place in a flat plate .
Shape the dates mixture into marble size balls keeping a whole almond inside each ball .
Roll the balls in the sesame seeds till they are lightly coated all around .

Rasburry Pudding

Preparation Time : 15 minutes

Cooking Time : 15 minutes + 3 hours setting time in the refrigerator .

Serving : 10 to 12 members

Description

Last week I had to send lunch over to my husbands neice binusha as she is 8 months pregnant . Prepared a Chinese menu but Totally forgot about the dessert . Had to get it ready with in 3 hours . Checked my refrigaratore and took out all the left overs that could be used for Dessert and made a pudding . Results her favroite was the rasburry pudding .

Ingredients

Ingredients	Quantity
China grass	10 gm. (Soaked in 1 cup water for 15 minutes )
cashew nuts	12 ground
condensed milk	1 tin
milk	1 tin ( measured in the condensed milk tin )
sugar	6 tablespoon
rasburry preserve or jam	1 cup
red colour	2 drops
vanilla essence	1/4 teaspoon
strawburry flavoured cornflakes	1 cup to garnish

Method

Mix milk and condensed milk together and bring to boil . Add the soaked china grass and cook till china grass is dissolved completely .
Add sugar and cashew nut paste . Mix well , keep stirring till it gets to a thick saucy consistency .
Remove from heat and strain . Mix half the china grass mixture with the rasburry preserve and then mix it to the other half of the china grass mixture .
Mix well adding red food colour to get a pale Pink colour . Pour into pudding tray and cool .
Keep in refrigaratore once room temperature for 2 to 3 hours till set . Garnish with strawburry flavoured cornflakes and serve chill .

Butter Chicken

Preparation Time : 20 minutes

Cooking Time : 30 minutes

Serving : 6 members

Description

Butter chicken . The regular dish that we order when ever we go to a restaurant. I used to make Butter chicken following another recipe that i took note of from my moms recipe book but my daughter Anisha made butter chicken at Home recently. It was much butter in taste , appearance and texture. Sure whoever tries this recipe will have a date with butter chicken .

Ingredients

Ingredients	Quantity
chicken	1/2 kg
onion	3 big sliced
tomato	6 big chopped
cinnamon	2
clove	2
cardamom	3
ginger garlic paste	1 teaspoon
butter	5 table spoon
oil	1 table spoon
sugar	1 teaspoon
salt	to taste
cashew nuts	10
chilli powder	1 table spoon
coriander powder	1 1/2 table spoon
turmeric powder	1/4 tea spoon
fresh cream	1/4 cup
kasuri methi leaves	1/2 teaspoon crushed

Note

vegetarians can use 1 packet of panner 250 gm instead of chicken.

Method

Marinate chicken in salt to taste and turmeric powder for 10 minutes . ( if useing panner do the same and shallow fry in oil and keep aside )
Heat oil with 4 table spoons butter . Add cinnamon , clove , cardamom and cashew nuts . Fry to light brown.
Add onion and fry to transculent . Top with ginger garlic paste and fry till crisp .
Add the tomato , chilli powder and coriander powder . Mix well and fry till the tomatoes let out some juices out .
Add the marinated chicken ,add enough water and cook till chicken is tender . Remove the chicken pieces and set aside .
Cool the gravy and blend to a smooth paste . Strain . Add 1 tablespoon butter, sugar , salt to taste , cream , chicken pieces , kasuri methi to the strained gravy and simmer till all the flavours infuse together . Taste and adjust .
Serve hot garnished with cream and butter .
In case useing panner , follow the same recipe omitting chicken .
Add the fried panner in the end and serve hot.

Aloo Poha

Preparation Time : 25 minutes

Cooking Time : 5 minutes

Serving : 4 members

Description

An authentic Gujarati dish . I came across this dish in a cook book and was surprised because in south India we use poha ( aval ) mainly to Make sweets ) . My neighbour Bindu is from Ahmadabad , she makes aloo poha very often and I get my share with out fail .

Ingredients

Ingredients	Quantity
Poha ( aval )	2 cups medium thickness ( soaked in water for 20 minutes or until soft drained and squeeze the excess water)
mustard seeds	1 tea spoon
Oil	2 tablespoons
clove and cinnamon	2 (each)
green chillies	3 slit
onion	1/2 cup chopped
curry leaves	few
turmeric powder	3/4 tea spoon
potato boiled and peeled	1 cup cubes
salt	to taste
sugar	1 tea spoon
grated coconut	3/4 cup
lime juice	2 table spoons
coriander leaves	2 table spoons chopped

Method

Heat oil , add mustard seeds , cloves and cinnamon .
Let it crackle , then top with onion , green chillies and curry leaves . Fry till translucent .
Add turmeric powder and potatoes . Sprinkle 2 table spoons of water and toss well till the water has dried .
Add the poha , salt and sugar . Mix well adding lime juice and grated coconut. Mix well . Taste and adjust .
Garnish with chopped coriander leaves and serve hot . ( can add boiled green peas also along with boiled potatoes following the same recipe for aloo Mattur poha ).

Vegetable Noodle Soup

Preparation Time : 10 minutes

Cooking Time : 10 minutes

Serving : 4 members

Description

Easy healthy soup . Kids will love it because of the noodles in it . Colorful and light as well .

Ingredients

Ingredients	Quantity
Carrot	1/4 cup shredded
cabbage	1/4 cup shredded
Bean sprouts	1/4 cup
capsicum	1/4cup cut into stripes
spring onion	1/2 cup chopped
ginger	1 tea spoon shredded
vegetable stock or water	4 cups
noodles	1/2 cup (broken )
salt and pepper	to taste
soya sauce	2 tea spoon
corn flour	2 tea spoon

Method

Combine all vegetables with the water or vegetable stock and cook 5 minutes .
Add the noodles , salt and pepper to taste .
Mix well and cook till noodles is cooked through .
Add soya sauce . Mix well . Dilute the cornflour in 2 table spoon of water and add to the soup stirring continuously in low flame till a little thick . Taste and adjust .
Serve hot immediately .

Cutlets

Preparation Time : 35 minutes

Cooking Time : 10 minutes

Serving : 10 members

Description

I use to hate cutlets when I was a kid . Every time my mom used to force n feed me . Results I would throw up . I was so dame skinny n thin Then ( hope I am now ….. ) , mom just added beet roots along with potato once for the cutlet . It was pink in colour . The colour sure did attract me a lot . I tried one and that is how I started eating cutlets .

Ingredients

Ingredients	Quantity
Potato	1/2 kg ( boiled , peeled and mashed )
chicken	200 gm (boneless )
Turmeric powder	1/4 tea spoon
onion	3 chopped
garam masala powder	1/4 tea spoon
green chillies	4 crushed
ginger garlic paste	1/2 tea spoon
chilli flakes	1 tea spoon
coriander leaves	2 table spoon chopped
mint leaves	1 table spoon chopped
pepper and salt	to taste
lime juice	1/2 lime
egg	1 beaten with salt and pepper to taste
bread crumbs	2 cups
oil	2 table spoons and to shallow fry

Method

Boil chicken with turmeric powder , ginger garlic paste and salt to taste . Cook till dry n shared the chicken .
Heat 2 tablespoons of oil in a non stick kadai . Add onions and green chillies and fry to translucent .
Add all the other ingredients one by one except for egg , bread crumbs , lime and oil to shallow fry . Saute till all the flavors infuse together .
Remove from flame add lime juice . Mix well taste and adjust and cool .Make equal round balls of the potato mixture , dip in beaten egg . Then roll over in the bread crumbs.
Place each ball on a flat surface and flatten with palms to get a four inch patty , dusting with bread crumbs.
Heat oil and shallow fry the cutlets on both sides for 2 minutes on each side to golden brown in color .
Drain and serve hot with tomato ketchup .

Chocolate Hazelnut Custard

Preparation Time : 40 to 50 minutes.

Cooking Time : 30 minutes + setting each layer in the refrigerator for about 1/2 an hour to one hour.

Serving : 8 to 10 members

Description

Three layered , three textured yummylishous pudding . When ever I make this every one at home throw their deit into The bin and dig into the pudding as much as they can .

Ingredients for First Layer

Ingredients	Quantity
Digestive biscuit	1 packet ( 150 gm ) crushed
butter	2 table spoons

Ingredients for Second Layer

Ingredients	Quantity
Nutella	1 cup
gelatin	3 table spoons dissolved in 5 tablespoons of water and double boiled
fresh cream	1 cup

Ingredients for Third Layer

Ingredients	Quantity
curstard powder	3 tablespoons
milk	2 cups
sugar	6 table spoons
fresh cream	1 cup
china grass	10 gm
condensed milk	1 tin ( 400 gm )
vanilla essence	1 tea spoon

Method for First Layer :

Rub the butter into the biscuit crumbs till it resembles bread crumbs .
Press down into a greased spring form vessel and refrigerate for 1/2 an hour or more to set .

Method for Second Layer :

Beat Nutella and cream together .
Add the double boiled gelatin ( cool to room temperature) and mix well .
Pour onto the hardened biscuit base and refrigerate again for one hour to set .

Method for Third Layer :

Soak china grass in one cup water .
Mix milk , condensed milk , cream and sugar together . Bring to boil adding the soaked china grass and cook till china grass dissolves .
Add venilla essence and cursturd powder dissolved in little water . Keep stiring making sure no lumps are formed and cook to a thick cursturd
Take away from flame and cool down to room temperature . Strain and pour over the set Nutella layer and leave to set in the refrigerator for three Hours or more .
Remove the spring form and cut and serve .
Can garnish with chocolate shavings but I avoided the garnish as there is more than enough calories as such.