Potato stuffed Idlies

Are u a fan of idlies or are u a hater of idlies.Then this is for u.Idlies are my husband's enemy and it is the last thing in the world ,for him to have.I was always in a hunt for twisting them.While googling,got this recipe from the below site.It was easy and tasty too.The stuffing idea always inspired me a lot.Idli stuffing made me to prepare it immediately.Luckily I had idli batter.So prepared this for break fast. I enjoyed idlies without any side dish.Planning to prepare variations in the stuffing in future.
Recipe Source : www.Newkerala.com

Ingredients:
1.Idli batter                       -      1 cup
2.Potato                              -       1/2
3.Peas                                 -       1 tbsp
3 (a).Onion                         -        1/2
4.Green chillies                  -       3
5.Cashews                          -       1 tsp
6.grated cheese                   -       1 tbsp
7.Turmeric pwdr                 -       1/2 tsp

For tempering:
1.Oil                                   -      1 tsp
2.Mustard seeds                 -       1/2 tsp
3.Cumin seeds                    -       1/2 tsp

Method:
* Boil the potato and mash it off.
* Take a pan,prepare the tadka.
* Saute the , chopped  onion ,cashews and green chillies.
* Add the mashed potatoes,peas and give it a stir.
* Finish it off with the cilantro and grated cheese.
* Divide them into equal balls and pat them into patties.

* Take a idli mould ,grease it with oil.
* Pour 2 tbsp of batter in all the moulds.
* Keep the patties on the batter and cover it with 2 more spoon of batter.
* Steam cook the idlies and serve hot with any chutney or podi.

Sending this to "My Innovative Kitchen's "Twist the traditional - Idlies"

Also sending to Aipi and Priya's "Bookmarked recipes"

Note:
The idli batter have to be bit thicker.This makes the stuffing covered properly.

Chicken Soup / Kozhi Soup

Winter is half way thru ,still my hubby is not relieved fully from cough and cold.So thought of preparing chicken soup for his soul :) This is a very basic soup variety and we can alter it ,suiting our taste buds.Its always adviceable to prepare soup with chicken bones,as bones has unique flavors.Gud for kids too....We can just add this to plain rice and feed the kids.Adding toor dal,gives it a unique taste and texture to the soup.

Ingredients:
1.Chicken bones                       -           1 /2 cup
2.Toor dal                                -            1 fist full
3.Onion                                    -             1/2
4.Tomato                                  -             1/2
5.Green chillies                        -             2
6.Coriander pwdr                     -            1 tsp
7.Turmeric pwdr                      -             1/2 tsp
8.Pepper pwdr                          -             1 tsp
9.G&G paste                             -            1 tsp
10.Cilantro                                -             for garnishing
11.Curry leaves                         -             1 spring

Method:
* Wash and cut the bones.Let there is some skin on the bones.
* Take a pressure cooker,add oil and splutter with fennel seeds and curry leaves.
* Add chopped onion and slit green chillies.
* Add salt to the mixture and saute till it oozes out oil.
* Dump in G&G paste and let it cook till it looses the raw smell.
* Now add chopped tomatoes and sprinkle salt to the mixture.
* Cover and cook till it becomes mashy.
* Now add coriander pwdr and turmeric pwdr and give it a stir.
* Now add washed toor dal into the mixture.
* Cover and cook for 1 whistle.
When the pressure is released, adjust salt and pepper pwdr to ur taste.Serve after garnishing with cilantro.

For more chicken varieties, go here

Peanut and Cucumber Salad

Salad is a combination of veges,legumes,pasta or eggs.It can be served as a appetizer or a main course.It has a large amt of vitamins and protiens.Having salads weekly thrice ,will help us to shred weight.I love to have legumes with the salad.Since, I didnt have fresh peanuts,used the dried peanuts .Breakfast was this salad and enjoyed a lot.


Ingredients:
1.Peanut                       -               1 cup
2.Shredded carrot        -                2 tbsp
3.shredded mango        -                1 tbsp
4.Lemon juice              -                 1 tsp
5.pepper pwdr             -                 1 tsp
6.Salt                           -                 as per taste
7.cucumber                  -                for garnishing
8.Cilantro                    -                 for garnishing

Method:
* Soak the dry peanuts in water overnight .
* Boil the peanuts till 98 %.
* Take a mixing bowl and mix all the ingredients ,squeeze out some lemon juice and njoy.

Sending this salad to Cook Healthy's "Innovative Salad : Cucumber"

Also sending to The Chef and her Kitchen's "Only Salads" started by Pari

Carrot Poriyal / Carrot stir fry

Carrot poriyal is nothing but,sauting shredded carrot with onion and green chillies.My mom used to prepare carrot rice ,by mixing this with white rice.Its very easy ,can also be prepared by a beginner.
Sambar rice goes very well with this.My son's fav too.

Ingredients:
1.carrots                 -      4rots.
2.Onion                  -       1/2
3.Green chillies     -        3
4.curry leaves       -        few

For seasoning:
1.Oil                   -        1 tbsp
2.Mustard seeds -         1 tsp
3.Urad dal          -         1 tsp

Method:
* Peel and shred the carrots.
* Take a pan, add all the seasonings.
* Chop onion,green chillies and throw them into the pan.
* Saute it well and add the shredded carrot.
* Cover and cook till it is done.
* Adjust salt to taste and garnish with ciantro....

Sending this to Tastes of Pearl City's Any One Can Cook event in the category "for beginners"

Baingan Ka Barta

Baingan ka barta is nothing but a side dish ,prepared using the flesh of roasted egg plant.I was curious abt this dish,when my fellow boggers used to post.That curiuosity ,changed to pride,when I prepared this today for rotis.This recipe requires ,bit large amt of onion and tomato.Adding crushed garlic ,enlightens the dish very well.On the whole, the curry was tangy,juicy, and delicous for rotis.
Give it a try,u will never leave it.
                                                        Recipe Source : Vahrehvah

Ingredients:
1.Egg plant                   -          1  (big)
1.(a)Frozen Peas          -          small cup
2.Onion                        -           1  (big)
3.Tomato                      -           1  (big)
4.Green chillies            -           5  (small)
5.garlic pods                -            4
6.Chilli pwdr               -             1/2 tsp
7.Turmeric pwdr         -              1/4 tsp
8.Garam masala pwdr -              1/2 tsp
9.Lemon                      -               1/2
10.Cilantro                  -              few


For Seasoning :
1.Oil                          -              1 tbsp
2.Mustard seeds        -               1/2 tsp
3.Urad dal                 -                1/2 tsp
4.curry leaves            -                few


Method:
* Pre heat   the oven for 500 degrees.
* Grease the egg plant and bake it for 20 mins or untill,the skin comes off.
* Remove the skin and scoop out the flesh.

* Take a pan ,add oil,splutter with mustard seeds and cumin seeds.
* Crush the garlic pods .
* Now add chopped onions,green chillies ,curry leaves and garlic pods.
* Saute it till,it oozes out oil.
* Now dump in chopped tomatoes and sprinkle some salt.
* Cover and cook till ,tomato gets mashed up.
* Now add the chilli pwdrs and turmeric pwdr.
* Give it a mix and now dump in the frozen peas and egg plant pulp.
* Cover and cook ,till everything blends well.
* Sprinklle some lemon juice , garam masala and garnish with cilantro.
* Serve hot with pulkas,rotis or naans


Adding of  lemon juice will give a tangy twist to the dish.My husband was totally surrendered to its taste.I was fully satisfied.Adding peas ,is just to add color.we can also use small egg plants to this dish.

Sending ths to Aipi and Priya's "Bookmarked Events"

Also sending to Seasoned And Dressed 's "Healing foods -  Eggplant" started by ,Siri

Peanut and Sesame Podi - Very apt for Idlies and dosais

 Peanuts are everyone's favourite.When it is added as a ingredient,for idli podi,then it tastes too gud.One of my friend used to bring it along with idlies ,during my school days.We used to finish her box immediately.But I dont know the exact proportion of this podi.When I saw the recipe in "En Veetu Kitchen" ,by Priya Vaasu,then I thought ,I wud surely try this recipe.To my surprise, my hubby loved it.We enjoyed with idlies.
 Thank u Priya ,for ur recipe..Just add gingely oil and serve with idlies or dosais.

Ingredients;
1.Peanuts                    -             1 cup
2.Sesame seeds          -              1/4 cup
3.Chana dal                -              2 tbsp
4.Red chillies             -              6 to 7
5.Curry leaves            -              few
6.Hing                         -             a pinch
7.Salt                           -              as required

Method;
* Take a pan., dry roast the ingredients except hing .
* Let it cool for some time .
* Grind it to a coarse pwdr after adding hing.
* Enjoy adding  gingely oil,with hot idlies or dosai.

* Hot rice is also apt for this pwdr.

* Mix it with gingely oil along with this pwdr for rice.

Note:
To make it more flavourful, we can also, add a tsp of pepper and cumin seeds along with other ingredients.

Keerai Kadayal - Amma Spl

Though there are n number of preparing spinach, this particular one is very easy and elegant dish.Which facilitates even a beginner to prepare this,with less ingredients.Everybody will love this simple yet healthy dish.I was fully satisfied ,after trying out several recipes.My mom is a queen of veges .This is one of her exotic recipes.Give it a try ,u will fell in love immediately.

Ingredients:
1.Spinach                         -          1 bunch
2.Tomato                          -          1/2
3.Garlic pods                   -           4
4.Tamarind                      -           a gooseberry size
For seasoning:
1.Vadagam                      -            1/2 tsp
2.Red chillies                  -            4
3.Curry leaves                 -            1 spring
4.Cilantro                         -            few

Method:
* Take a pan and put spinach,tomato,tamarind and garic pods.
* Cook for 10 mins or untill,it gets mashes .
* Use a hand bender and smash it well.
* Now take a pan and add oil and season with tempering ingredients....
Serve it with hot rice...

Sending to Umm Mymoonah of "Taste of Pearl city" 's Any one can cook event

Also sending to torview Toronto 's Food Palette - Series - Green

Chicken Tikka

Tikka means bits or pieces,chicken tikka is bits of chicken marinated in spices and roasted in Tandoor.
Since ,we dont have tandoors,we can roast them in oven or grills.After trying paneer tikka,chicken was in my mind for long time.When my friends ,shared me the secret of adding onion paste to chicken tikka,I cudnt resisit to prepare that.Onion paste givs the dish an unique flavor.Today ,prepared chicken dhum biriyani and tikka for lunch.Will post the biriyani recipe soon......

Ingredients:
1.Boneless  Chicken                     -             1 cup
2.Bell peppers                              -              1/2 in each color
3.Onion                                         -              1 ( 1/2 for grinding and 1/2 for cubing)
4.Tandoori masala pwdr               -              1 tbsp
5.Chilli pwdr                                 -              1 tsp
6.Turmeric pwdr                           -               1/4 tsp
7.G & G paste                               -                1 tbsp
8.Thick curd                                  -                 1 tbsp
9.Lemon juice                                -                2 tbsp
10.Oil for brushing                        -                2 tbsp
11.Red food color                         -                a  pinch

Method:
* Cube the bell peppers, and half onion.
* Marinate everything in a zip loc bag or a bowl and mix it well.
* Grind the half onion and mix it into the mixture.
* Keep the marination in fridge over night.
* Soak the skewers in water for 1 hr .
* Arrange the chicken along with the cubed bell peppers and onion.

* Pre heat the oven for 450 degrees and place the skewers on a tray.
* Cook for 20 minutes ,brushing the chicken in between also turn it around in equal intervals.
* At last ,turn it to broil mode for the last 10 mins or until the chicken becomes reddish brown.

Squeeze some lemon juice,sprinkle some chaat masala and serve hot.

Note:
The reason for keeping in broil mode is to make the chicken dark brown color ,quickly.We can also use plain chilli pwdr and garam masala pwdr ,instead of using tandoori masala pwdr.
I love to cook it slightly black, to get the smoky flavor.....but if u want,u can remove it before getting black.

Egg Burjji (Scrambled egg ) - An Easy Version

Eggs are a healthier for an individual or a family.But the frequency of having it ,depends on the age of the individual.Kids love eggs a lot.Egg whites can be consumed as much,but yolk is not adviceable to have it daily for kids .This is an easy version of scrambled egg.Very apt for , busy moments.

Ingredients:
1.Eggs                    -           3
2.Onion                  -           1/2
3.Green chillies     -           3
4.Pepper pwdr       -           a tsp

For seasoning:
1.Oil                      -          1 tbsp
2.Mustard seeds    -           1/2 tsp
3.Urad dal             -            1/2 tsp
4.Curry leaves      -            few
5.Cilantro             -             few

Method:
* Take a bowl,add eggs,turmeric pwdr,salt and beat it  well.
* Take a pan,add oil and temper with seasoning ingredients.
* Now saute the chopped onion,green chillies .Saute till it oozes out oil.
* Now dump in the beaten eggs mixture and cook for a minute.
* Then scramble it and garnish with cilantro.
If u want to have big chunks of egg,then dont mix it too much.

Sending this to Akila's "Dish name starts with E"

My 150 th Post - Coconut Macroons / Thengai biscuit

 I am happy to post my 150 th post today.I wud thank all my friends and fellow bloggers for  bringing me ,this joyfull moment.Celebrating this occasion with coconut macroons or thengai biscuit.
 Coconut macroons or biscuits are my favourite.We used to buy it in a small petty shop next to our school.I remember ,it will cost 50 paise .I wud bag around 1 rupee ,some how and buy it.It will not be a same menu ,one day this,one day 'then mittai',elandham pazham,a slice of mango and it goes on and on.Will munch these and walk back to home .Hmm I was surprised ,when saras gave me home made macroons.I was mesmerised by the taste and prepard it asap.This is her recipe ,which I altered a bit.

Ingredients:
1.Condensed milk            -         1 cup
2.Sweetend coconut fakes-         2 1/2 cups
3.All purpose flour           -         1/2 cup
4.Milk                               -         1/4 cup
5.Rice flour                       -         1 tsp
6.Baking soda                   -          a pinch
7.Salt                                 -         a pinch

Method:
* Take a big bowl,add condensed milk and milk,whisk it well.
* Now slowly fold in all purpose flour,rice flour,baking soda,salt and mix well ,without any lumps.
* Sprinke the coconut flakes and mix well.

* Now take a greased cookie sheet and drop the mixture using a laddle or karandi as shown.
* Pre heat the oven for 400 degrees and pace it .
* Cook till it becomes golden brown or for 12 - 15 mins
* Cool completely on a wire rack and serve.
My son love to have it with choco chips.So topped the second batch with choco chips..The original recipe called for rava,since i didnt have rava,used rice flour for crispness.

Recipe Courtesy : Saras Kitchen

Note:
Dont worry ,if u see that the bottom of the biscuit starts brown unlike the top.When u cool it it becomes crisp automaticaly.If u dont have wire rack for cooling,just use the rack in ur oven for cooling the macroons.
Sending this to Aipi and Priya's Bookmarked Recipes

Sarkkarai Pongal / Sweet Pongal

Wishing  u all a very happy pongal .Pongal ,bring back memories, to my home town.My grandpa will celebrate Pongal elobarately.Especially " Mattu Pongal ",we used to call all our friends and fo, for a grand dinner.After coming to US ,the celebration has gone down a bit.But still,we have the spirit of celebration.

                                 Prepared sarkkarai pongal ,vadai along with lunch menu.

Ingredients:
1.Sona masoori rice                   -              3/4 cup
1.(a) Milk                                   -              2 1/2 cup
2.Jaggery                                    -              1 1/4 cup
3.Ghee                                        -              2 tbsp
4.Coconut milk                           -               1 tbsp
5.Cashews                                  -               1 tsp
6.Raisins                                     -               1 tsp
7.Cardamom pwdr                      -               a pinch
8.Salt                                           -               a pinch

Method:
* Wash and soak the rice for half an hour.
* Powder the jaggery well.
* Take pan and add milk ,bring it to a boil.
*  Add the rice ,cover and cook for 10 mins or untill rice gets mashed up.
* Now add the jaggery and mix well.Add the salt.
* Add coconut milk now.mix it well.
* Add cardamom pwdr and turn off the heat.
* Take a pan separately , add ghee and fry the cashews with raisins.
* Now pour ,the fried cashews and raisins to the cooked rice.
Serve hot with spicy vadais.
Check the recipe for masala vadai here

Sending this to Kurinji's "Pongal Feast"

Creamy Mushroom Curry/Kuruma

Mushrooms are very good remedy for controlling cholestrol.Mostly I  will try to prepare it weekly .This time ,wanted to prepare kuruma or a thick curry.I had a can of coconut milk in my fridge.So made this dish creamy ,by adding it.We can also use home made coconut milk.Made this for chapathis and it went really good for our dinner.Rohith likes mushroms a lot.Its kids friendly too....

Ingredients:
1.Mushroom                    -        1 cup
2.Onion                           -         1 (big)
3.Tomatoes                     -          2
4.Green chillies              -           2
5.Chilli pwdr                  -          1 tbsp
6.Turmeric pwdr             -           1/2 tsp
7.Coconut milk                -         1 cup
8.G&G paste                   -          1 tsp
9.Fennel seeds                 -          1 tsp
10.Curry leaves               -           1 spring
11.Cilantro                      -           hand ful


Method:
* Take a pan,add oil and splutter with curry leaves and fennel seeds.
* Add chopped onion and slit green chillies.
* When the onion oozes out oil,add chopped tomatoes and sprinkle some salt.
* Now  add G&G paste and saute till it looses it raw smell.
* Cover and cook for  3 mins or untill the tomatoes gets mashed up.
* Now add the washed mushrooms and give it a toss.
* Slowly add turmeric pwdr ,chilli pwdr and mix it real good.
* If u want the gravy to be thick, then add the coconut milk now .
* Bring it to boil and garnish with cilantro.

Note:
If u r going to serve this for guests, just add 1 tbsp of ghee at the end and serve .The other way to impress them is add ghee for seasoning itself.This gives the dish a wonderful aroma.
To makeit thicker , i hav used canned coconut milk.

Oven Roasted chicken 65 - A healthy version

Chicken 65 is a very famous starter in Tamil Nadu.It has originated from a military canteen.The name ,may be because ,it had contained 65 ingredients in the past.Not sure the exact reason.My husband's fav.But I always feel hesistant to do it ,as it contains oil.My frnds ,started doing this in oven and told me it tastes the same.I was not fully convinced,but when I did this,it is 100 % true.There is no difference in taste ,between oil fried and oven roasted.Since we are brushing enough oil, it tastes better with a smoky flavour.My hubby loved it a lot.

Ingredients:
1.chicken                                     -       1 cup
2.Chilli pwdr                               -        1 tbsp
3.Turmeric pwdr                          -        1 /2 tsp
4.Sakthi masala chicken 65 pwdr -        1 tsp
5.G&G paste                                 -        1 tbsp
6.Lemon juice                                -        1 tbsp
7.oil                                               -         1 tbsp
8.Red color                                    -         a pinch

Marination:
* Wash the chicken pieces and pat it dry on a towel for 5 mins.
* Take a mixing bowl and add all the ingredients , and marinate for 1 hr.Make sure the marination is dry.

Baking:
* Pre heat the oven for 450 degrees upto 30 mins.Place the marinated chicken pieces on a aluminium foil covered pan and brush it with oil.

* Cook for 15 mins,take it out and flip it around.Brush with oil again.
* Cook for another 10 mins and turn it to broil mode.
* Now keep an eye on the chicken,if needed,turn it around.
* After few mins, it wud have turned to reddish brown color.

Take it out from the oven and serve after squeezing some lemon juice.

Note:
The reason for using foil is, when chicken starts cooking,it leaves out juices and makes marks on the plate.So its wise to use foil covered trays.

For more Chicken varietites, go here

Mangai Paruppu / Mangidikayi Pappu / Mango Dal

Are u a mango fan? Then this is for u dear.And ofcourse ,this is a kids delight.Mango dal with a tbsp of ghee,will bring ur fond child hood memories.This is a grinded mixture of mango and toor dal,with some spices.Giv it a try,u will never leave ur plate.

Ingredients:
1.Mango            -         half
2.Toor Dal        -         1/2 cup
3.Onion             -         1
4.Tomato           -          1
5.Green chiies   -          2
6.Chilli pwdr    -          1 tsp
7.Turmeric pwdr           1/4 tsp
8.Cilantro         -            a handful

Seasoning:
1.Ghee               -          1 tbsp
1(a)Onion          -           1/2
2.Mustard seeds -          1/2 tsp
3.Cumin seeds    -          1/2 tsp
4.Red chillies     -          3
5.Garic pods       -           4
6.Hing                 -           a pinch
7.Curry leaves    -            1 spring

Method:
* cut the mango into cubes
* Take a pan,add chopped onion,tomato,green chillies,cubed mango and toor dal.
* Cover and cook for 3 whistles.
* Remove the whistle and mash it well.
* Take a pan, saute the seasoning ingredients and pour the mashed mango mixture.
* Now add chilli pwdr and turmeric pwdr and mix it well.
* Cover and cook for 4 mins ,until it reaches ur desired consistancy.
*Garnish with cilantro and serve with any pickle.

Best way to serve it:
I wud love to have it with any pappad.It tastes awsome.

 

 Sending this to Sweet and Savory's "Lets do Brunch # 11 Event"

Almond Cake with whipped cream frosting

Almond cake is a very healthy variety to cakes.My friend ,Sho used to do it often.Inspired at her preparations, cooked this cake.Whenever, I start preparing cakes,Rohith will be very excited to mix it with the hand mixer.We can prepare it by using store bought almond paste,but I prefer to use it home made.Almonds are very good for health,both for kids and adults.Bcause ,it has good cholestrol.
Recipe Source : Shanavi of "Kitchen secrets"

Ingredients:
1.Almond Paste                       -            1 cup
2.All purpose flour                  -            1 cup
3.Sugar                                     -            1 1/2 cup
4.Butter                                     -            1 stick
5.Eggs                                       -             2
6.Milk                                       -             1/2 cup
7.Baking pwdr                          -             1 1/4 tsp
8.Salt                                         -             1/4 tsp
9.Vanilla Essence                      -             1 tsp

For Topping:
1.Whipped cream                     -              2 scoops
2.Sugar                                     -               2 tbsp
3.Cherries                                 -              few
4..Sprinklers                              -              1 tsp
5.Waffers                                  -               2


Method:
* Bring the butter to room temperature.
* I made almond paste at home.
* Just add abt 70 almonds in a bowl and add water and keep in microwave for 90 sec .
* Now it will be easy to peel the skin off.
* Just add it to the blender and make into a paste.
* Take a bowl and mix flour,baking pwdr,salt well.
* Take a mixing bowl,add butter,sugar and beat it fluffy.
* Now add almond paste,vanilla essence,eggs  and beat it real good.

* Now add the  flour mixture, slowly into the bowl.Dont beat it hard.
* Pre heat the oven for 350 degrees ,pour the mix into greased cake pan.
* My son wanted to have cup cakes,so poured remaining into the muffin tray.
* Cook th cake for 30 mins or untill it becomes,golden brown,or until the tooth pick comes out clear.
* Remove it and cool it completely.

Topping:
Mix the cream with sugar well and fill it into the decorating cone .Fill the cup cakes and decorate as ur wish.I have used sprinklers for 1 cake,cherries for the other and broken wafers for the third.

Sending this to Aipi and Priya's "Bookmarked Events"

Chicken Fried Rice

Fried rice. is the  best way to serve veges to our kids,If prepared in a healthier way.I used to prepare ,once in a month.This time, wanted to do chicken version.It was fabulous and went well with oven roasted chicken 65 .Will post the recipe soon.

Ingredients:

For Cooking Rice:
1.Basmati rice             -          2 cups
2.Water                       -           3 cups
3.Oil                           -            few drops

For frying:
1.Onion                      -            1
2.Garlic                     -             4 pods
3.Ginger                    -             1/2 inch
4.Green chillies        -              2
5.Carrot                    -              1
6.Peas                       -              1/2 cup
7.Colored capsicum -               1/2  cup
8.Spring onions        -                1 tbsp (optional)
9.Cilantro                -               hand full
10.Eggs                    -               1 (optional)

Flavouring agents;
1.Pepper pwdr          -              2 tbsp
2.Ajinomotto             -              2 tsp
3.Soy sauce               -              1 tbsp
4.Vinegar                   -              1 tsp

For cooking chicken:
1.Chicken pieces       -             1/2 cup
2.G&G paste             -              1 tsp
3.Turmeric pwdr       -              1/2 tsp
4.Garlic                     -              4 pods
5.Green chillies        -               2
6.Pepper pwdr          -               1 tbsp
7.Salt                        -                1 tsp

Method:

Rice:
* Cook the rice with all the other ingredients and cool it off  in a plate for half an hour.I used rice cooker.We can also cook the rice on stove top and strain the water.The ultimate motto is to get non sticky rice.If u have leftovers in ur fridge, then it will be very apt for fried rice.

Cooking chicken:
* Wash and pressure cook the chicken with G&G paste ,salt and turmeric pwdr,for 2 whistles.When the pressure is released,remove the bones and cut into small pieces.
* Grind garlic and green chillies together into a fine paste.Take a pan add very little oil and saute this paste and slowly add the cooked chicken pieces.Adjust pepper and salt to the chicken and keep it aside.


Frying:
* Slice all the veges,including onion ,ginger and garlic into thin slices.
* Take a wide pan,add oil , saute onion,ginger and garlic slices.
* Now slowly dump in the veges and give it a stir.
* Scrumble egg and add it to the mixture.
* Now slowly add the seasonings and toss it.
* Mix the cooked rice and adjust salt to taste.
* Now sprinkle cooked chicken and spring onions .
* Garnish with cilantro and serve with any dry or ketch up.

For more Indo chinese dishes go here.....

Rice Kitchadi ( Arisi Upma)

Rice Kitchadi or arisi upma is a light breakfast or dinner.Its a variation of rava kitchadi.Its a very authentic rural dish ,where my MIL's mother used to do in mud stove, with sticks ignited.The kitchadi will start to cook in the slow flame.This gives an immense taste .My H's fav too.Very delicious dish to try ....

Ingredients:
1.Rice                 -        1 cup
2.Onion               -        1
3.G&G paste       -        1/2 tbsp
4.Green chellies  -        2
5.Cilantro            -        few springs

For Tempering:
1.Mustard seeds   -       1 tsp
2.Urad dal            -        1 tsp
3.Chana dal          -         1 tsp
4.Cumin seeds      -         1 tsp
5.Curry leaves      -         1 spring

Method:
* Wash and dry the rice on a muslin cloth.
* When the rice is half dry, break it in pulse mode in blender.
* Take a pan,add oil , splutter with mustard seeds,cumin seeds,urad dal,chana dal and curry leaves.
* Saute onion ,with green chillies and sprinkle some salt.
* When the onion is translucent, add G&G paste and saute it well.
* When the raw smell, is gone add 2 cups of water and bring it to boil.
* Slowly add the broken rice ,stirring occasionaly.Make sure that there is no lumps formed.
* Turn the stove to medium low and cover it.
* When the kitchadi is  cooked well, add 1 tsp of ghee and garnish with cilantro.
Serve it hot with chutney or sambar..

For more Tiffin varieties, go here

Cabbage Stir fry with chana dal and shredded coconut

Cabbae is full of amino acids,riboflavin and a very good source of vitamin C.It is used to cure diseases like,ulcer,cancer and inflammation.Having cabbage will regularly , increase the energy levels in the body.We can prepare dishes with cabbage in n number of ways.This is a simple stir fry ,which my mom used to do,with cooked chana dal and shredded coconut.Today our lunch had cabbage stir fry and mochai kuzhambu.

Ingredients:
1.Cabbage                           -           1/2
2.Chana dal                         -            1/4 cup
3.Green chillies                   -            3
4.Shredded coconut             -            2 tbsp
5.Cilantro                            -            1 tbsp(chopped)

For seasoning:
1.Oil                                    -           2 tsp
2.Mustard seeds                   -          1/2 tsp
3.Cumin seeds                      -          1/2 tsp
4.red chilli                            -          1
5.Curry leaves                       -          1 spring

Method:
* Finely chop the cabbage,onion,green chillies.
* Cook the chana dal till its ,90% done.
* Take a kadai,add oil,splutter with seasoning ingredients.
* Add onion and green chillies.
* Sprinkle salt and saute it till it is translucent.
* Now add ,cabbage and saute it for 3 mins or untill it becomes cooked.
* Cover and cook it.
* When the cabbage is done,add cooked chana dal and shredded coconut.
* Mix it well and garnish with cilantro.