Recipe Published In Hindu Metro Plus

Hi friends,

This is one of my happiest moment in ma life. My recipe got published in today's (30/01/2010) hindu metro plus page. Last week, i just thought of posting a recipe to metro plus. But never ever thought it would come so fast. It was really very very surprising to see it this morning. So, just wanted to share my happiness with all my blogger friends here.









You can see the page in hindu site :

http://www.thehindu.com/mp/2010/01/30/stories/2010013051821000.htm

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Fish Curry in Roated Coconut

Ingredients:

Fish (Sear fish) - 1/2 kg

Coconut - 1 cup (grated)

Small onions - 1/2 cup

Curry leaves

Fenugreek seeds - 1 tsp

Red chilly powder - 2 tsp

Coriander powder - 2 tsp

Tamarind - Lemon sized

Drum stick - 1 no (cut into pieces)

Raw mango - 1 cup (cut into pieces)

Tomato - 1 no (chopped)

Green chillies - 2 nos ( Slice cut)



Method:

1) Dry fry the fenugreek seeds in a pan. Keep aside. Now in the same pan, fry small onion till it turns color, put the grated coconut to it and fry. Keeping stirring till the coconut turns a bit more than brown color.

2) Simmer and put chilly powder, coriander powder, stir for a minute and allow it to cool. After the mixture cools, grind it with the fenugreek seeds in a blender pouring 1/2 cup water till it becomes a paste. Keep aside.

3) Soak tamarind in warm water for 5 minutes. Extract juice and discard pulp.

4) Boil water in a pan, add the drumstick, chillies, tomato, raw mango, tamarind juice and close the lid. Let it boil for 5 minutes. Now add the fish pieces, the coconut mixture, simmer and let it cook for 10 minutes or till the fish is completely cooked and the gravy becomes thick. Serve hot with plain rice.

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Coconut Fried Burfi

Ingredients:

Coconut - 1 cup (grated)

Sugar - 2 cup

Raisins - 1/2 cup

Maida - 1 cup


Method:

1) Boil 2 cups of water in pan, add the sugar and stir well till it gets completely dissolved.

2) When it forms a sugar syrup, add the grated coconut and stir well. Add raisins and stir till it becomes a paste form. Keep aside.

3) Mix maida with 1/2 cup water. Heat oil in pan for deep frying, make small balls of the coconut mixture, dip in maida and deep fry in batches till it turns brown. Serve hot.

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Chicken Chukka

Ingredients:

Chicken pieces - 1/2 kg

Tomato - 2 nos (finely chopped)

Onion - 1 no (finely chopped)

Green chillies - 2 nos (finely chopped)

Ginger - 1 inch (chopped)

Garlic - 2 cloves (chopped)

Curry leaves

Salt to taste

Red chilly powder - 1 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/4 tsp

Method:

1) Heat oil in pan, add the chopped ginger, garlic, green chillies, curry leaves, saute till it turns brown.

2) Add onion and saute till it turns soft. Now add the chilly powder, coriander powder, turmeric powder and saute for 2 minutes.

3) Add the chopped tomatoes, chicken pieces, salt and little water and let it boil for sometime. Simmer and cook it the chicken becomes tender and completely cooked.

4) Saute at regular interval till all the water evaporates and the gravy appears thick. Serve hot.

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Crunchy Flat Horlicks Cookies (Eggless)

Ingredients:

All purpose flour - 1 cup

Baking powder - 1/4 tsp

Horlicks - 2 (or) 3 tsp

Ghee - 1/2 cup

Milk - 2 tsp

Castor sugar - 1/4 cup





Method:

1) Mix all the ingredients together and make it a smooth dough.

2) Grease the crusty plate with ghee and preheat the oven with the baking plate @250 degree.

3) Make small balls, pat it in your palm, make it flat, place it in the baking plate and bake it @ 200 degree for 12 minutes. Allow the cookies to cool for sometime and serve.

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Sprouts Salad

Ingredients:

Sprouts - 1 cup

Onion - 1 no (finely chopped)

Tomato - 1 no (finely chopped)

Ginger-Garlic paste - 1 tsp

Salt to taste

Bread - 1 slice (cut into pieces)

Mixture - 3 tsp

Vinegar (or) Lime - 2 tsp


Method:

1) Pressure cook the sprouts with little salt until well cooked. Keep aside.

2) In a bowl, add the chopped onion, tomato, ginger garlic paste, mixture, bread pieces, lime juice, salt and mix well.

3) Now to it add the cooked sprouts and mix well and serve.

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Tutty Fruity Muffins

Ingredients:

All purpose flour - 1 cup

Baking powder - 1/2 tsp

Egg - 1 no (well-beaten)

Tutty Fruity - 1/2 cup

Raisins - 1/4 cup

Milk - 3 tsp

Ghee (or) Butter - 1/2 cup

Castor sugar - 1 cup





Method:

1) Mix the flour, sugar and baking powder together and shift well. Keep aside.

2) Beat the egg with ghee and milk. Pour this content with the flour, add tutty fruity and raisins to it and blend well till it appears a thick pouring batter.

3) Grease the muffin maker with ghee (or) butter. Preheat the oven at 250 degree. Pour the batter in the muffin maker. Bake it for 12 minutes @ 200 degree or till completely baked.

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Chicken and Potato Curry

Ingredients:

Chicken pieces - 1/2 kg

Potato - 1/2 kg (cut into pieces)

Onion - 1 no (chopped)

Tomato - 2 nos (chopped)

Ginger - 1 inch (peeled and chopped)

Garlic - 3 cloves (peeled and chopped)

Curry leaves

Green chillies - 2 nos (chopped)

Coriander powder - 2 tsp

Chilly powder powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Salt to taste

Mustard seeds - 1/4 tsp

Red chillies - 1 no

Method:

1) Heat oil in pan, add the chopped ginger, garlic, green chillies and saute till the ginger becomes golden brown.

2) Add the chopped onion and saute till it becomes soft. Now add coriander powder, turmeric powder, chilly powder, mix well, then add tomatoes, chicken, 1/2 cup water and bring it to boil.

3) Simmer and cook for 15 minutes. Stir in potatoes and cook for another 15 minutes or until the chicken and potatoes are well cooked.

4) In a separate pan, heat oil, add curry leaves, red chilly, fry for a minute. Add this mixture to the gravy. Serve Hot.

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Cheese Tomato Omelette

Ingredients:

Egg - 2 nos (well-beaten)

Cheese - 1/4 cup (grated)

Tomato - 1 no (dice cut)

Onion - 1 no (chopped)

Pepper powder - 1/2 tsp

Salt to taste

Corn - 1 tsp


Method:

1) Put salt and pepper powder with the beaten egg and mix well till well blend.

2) Heat the tawa, spread little oil, pour in the egg, simmer and on top of it, put the chopped onions, cheese, tomatoes, corn, close the lid and let it get cooked.

3) After the base and top are well cooked, place it in a serving plate and serve hot.

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Mango Bloom Mocktail & An Award

Ingredients:

Mango Juice - 1/2 cup

Orange Juice - 1/2 cup

Lime juice - 1/4 cup

Honey - 1 tsp


Method:

1) Combine all the above ingredients in a juice glass, add some crushed ice and serve chill.


And now for the award:

Got this beautiful award from my sweet friend sowmya. Thanks a lot, dear. I am truly honored!



I would like to pass it on to :

Rekha

Sushma

Tina

Sangeetha

Anu

Preethi

Vineetha

niveditha

devi

susri

sarah

prasu

gita

dolly

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Tomato Gravy (Thakali Thokku)

Ingredients:

Tomato - 3 nos (chopped)

Onion - 1 no (chopped)

Green chillies - 2 nos (slice cut)

Mustard seeds - 1/4 tsp

Red chilly powder - 1 tsp

Coriander powder - 1 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Garlic - 2 cloves


Method:

1) Heat oil in pan, add mustard seeds, after spluttering add garlic, green chillies and saute for a minute, now add the chopped onion and saute till it becomes soft.

2) Add the chopped tomatoes and saute for 2 minutes, add salt, chilly powder, coriander powder, turmeric powder , a little water, saute for 5 minutes, simmer and close the lid.

3) Saute at regular intervals, till the raw taste goes off and the gravy appears a thick consistency. Serve hot with rotis or dosas.

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Chicken Vindaloo

Hi friends,

I am back!..Thank you so much for all your lovely wishes. Had a great time, enjoyed our trip the most.

And now for the recipe:





Ingredients:

Chicken thighs - 2-3 nos

Onion - 1 no (chopped)

Tomato - 2 no (chopped)

Tomato puree - 1 tsp

Garlic - 3 cloves (chopped)

Turmeric powder - 1 tsp

Chilly powder - 1/2 tsp

Vinegar - 2 tsp

Salt to taste


To Garnish:

Coriander leaves


For spice paste:

Cumin seeds - 1 tsp

Red chillies - 4 nos

Cardamom pods - 2 nos

Cloves - 3 nos

Cinnamon stick - 1 inch

Pepper corns - 6 nos

Ginger - 1 inch (chopped)

Garlic - 3 cloves (chopped)

Vinegar - 2 tsp

Method:

1) Add all the ingredients of the spice paste in a blender and blend well till it becomes a thick paste.

2) Apply this paste evenly on chicken thighs and let it marinate for 2-3 hours.

3) Heat oil in pan, add the chopped garlic and onion and saute it till the onion becomes soft and golden.

4) Now add tomato puree to it and saute for 2 minutes, add the chopped tomatoes and saute till it becomes soft.

5) Add turmeric, salt, chilly powder, vinegar and the marinated chicken thighs and saute for 5 minutes. Simmer and close the lid, add little water and keep stirring at regular intervals till it becomes a thick gravy and all raw tastes goes off.

6) Transfer it into a serving bowl, garnish with coriander leaves and serve hot.

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Break!

Hi friends,

I am going for a vacation for pongal this week to bangalore, mysore and wayanad. Its a road trip, starting on 14th morning. I am so excited and thrilled, but at the same time worried that i am going to miss all your yummy recipes. Will be back by 18th (next week). Till then take care!





WISH U ALL A VERY HAPPY PONGAL 2010!!!!

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Minty Sprite Delight

This is not a completely different drink, but it gives a minty lime flavor to sprite. You can say its
sprite in a different flavor.





Ingredients:

Sprite (or) 7 up - 1 glass

Mint leaves - 2 tsp (chopped)

Lemon - 1 no (cut into pieces)

Method:

1) Pour the sprite in a serving glass, to that add the finely chopped mint leaves and lemon pieces and stir well for 2 minutes. Refrigerate for 1/2 hour, drain the leaves and lemon pieces and serve chill.

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Fruit Salad with Butterscotch Sauce

Ingredients:

Apple - 1 no (cut into pieces)

Banana - 1 no (cut into pieces)

Grapes - 4-5 nos

Cherry - 3-4 nos

Demerara sugar - 1 cup

Cream - 1 tsp

Method:

1) Mix all the fruits (apple, banana, grape, cherry) together in a large bowl. Keep aside.

2) Heat a pan, add the demerara sugar, stir for a minute, add 1 tsp of water and stir till it completely dissolves.

3) Now add cream and stir till it appears thick. Pour this butterscotch sauce on top of the fruit bowl and serve.

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Rice Flour Pancakes

Ingredients:

Rice flour - 1 cup

Maida - 1 cup

Sooji - 1/2 cup (rava)

Green chillies - 2 nos (chopped)

Salt to taste

Idly Milagai Podi - 2 tsp

Milk - 1 cup

Coriander leaves

Method:

1) Mix the rice flour, maida, sooji, green chillies, salt, coriander leaves with milk till it becomes a thick batter.

2) Heat the dosa tawa, sprinkle some oil, pour the dosa batter in form of a round pancake, sprinkle some idly milagai podi over it.

3) When the bottom part is cooked, turn over the dosa, let the other side also get cooked. Serve hot with chutney.

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Three in One Sandwich and an Award

This is a combination of grape, banana and cherry!

Ingredients:

Bread slices - 2 nos

Banana - 1 no (chopped)

Grape - 3-4 nos

Cherry - 2-3 nos

Jam - 1 tsp

Butter - 1 tsp

Honey - 1 tsp


Method:

1) Spread butter and jam on each side of the bread. Keep aside.

2) Now on top of one bread, place the chopped banana, grape and cherry. Just pour one tsp of honey on top of the three. Close it with the other bread, toast them together in a sandwich toaster and serve hot.






And now for the award:

My sweet friend gulmohar has gifted me with this extremely beautiful award. Thanks a ton, dear! I am truly honored.



I would like to pass this award to all my blogger friends. Please feel free to collect this and post it in your blogs.

Happy Blogging!

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Egg Dosa

Ingredients:

Eggs - 2 nos (well beaten with little salt)

Idly Milagai podi - 2 tsp

Dosa batter - 1 bowl


Method:

1) Heat the dosa tawa, spread the batter in form of a round pancake, pour the beaten egg on top, sprinkle some idly milagai podi.

2) Now turn the dosa and let the other side also get cooked. Serve hot with chutney.

Note: I used only egg whites.

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Grappo Minty Mocktail and an Award

Ingredients:

Grape juice - 1/2 cup

Orange juice - 1/4 cup

Mint leaves - 1 tsp

Lemon juice - 1/4 cup

Sugar - 2 tsp


Method:

1) Mix the grape juice, orange juice and lime juice together. Add sugar and mint leaves and stir well till the flavor of the mint leaves adds to the juice.

2) Add some crushed ice and serve chill.





Award:

My dear friends dolly and devi has passed on this award to me, thanks a lot, dears!

So here is how it works.

Rules for accepting this award:
1) Thank the person giving the award
2) Copy the award to your blog
3) Place a link to their blog
4) Name 7 things people don't know about you
5) Nominate 7 bloggers
6) Place a link to those bloggers
7) Leave a comment letting those bloggers know about the award

7 things people don't know about me:

1) I love cats.
2) I love to travel a lot.
3) Want to go to a dream island with my DH.
4) I blindly believe people.
5) I love collecting greeting cards.
6) I love shopping for my boy.
7) I hate insects.

I would like to nominate this award to:

1) Sushma mallya
2) Tina
3) Rekha
4) Prasu
5) Vineetha
6) Gulmohar
7) Uma

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Fried Gram Sandwich

Ingredients:

Fried gram - 1/2 cup (odacha kadalai)

Red chilly powder - 1/2 tsp

Salt to taste

Onion - 1 no (chopped)

Tomato - 1 no (chopped)

Butter - 1 tsp

Bread slices - 3


Method:

1) Spread butter on each sides of the bread and keep aside.

2) Fry the kadalai in pan, till the color changes. Off the stove, put red chilly powder and salt and stir for a minute.

3) Now place one bread slice, the fried kadalai on top, another bread piece on top, again fill it with the chopped onion and tomato. Place the third bread slice on top and toast it in the sandwich toaster. Serve hot.

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Spicy Curd Salad

Ingredients:

Onion - 2 no (chopped)

Tomato - 2 no (chopped)

Cucumber - 1 no (small)(chopped)

Sour curd - 2 cups

Salt to taste

Red chilly powder - 1 tsp

Garam masala - 1/2 tsp

Cumin powder - 1/4 tsp

To garnish:

Coriander leaves


Method:

1) Add the red chilly powder, cumin powder, garam masala and salt in the curd and blend well.

2) Now put the chopped onion, tomato and cucumber to it and mix it.

3) Garnish with coriander leaves and serve.

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Tamarind Chutney

Ingredients:

Tamarind - lemon sized

Red chilly powder - 1 /2 tsp

Cumin powder - 1/2 tsp

Dry ginger powder - 1/2 tsp

Salt to taste

Cinnamon stick - 1 inch

Method:

1) Soak the tamarind in water for 10 minutes.

2) Heat the soaked tamarind with water in pan till it appears dissolved. Drain the juice and discard pulp.

3) Now again heat the tamarind juice, add the cinnamon stick and saute for a while. Now add red chilly powder, cumin powder, salt and dry ginger powder and saute till it becomes little thick.

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Wayanad Chicken Special

Ingredients:

Chicken - 1/2 kg ( cut into pieces)

Nutmeg powder - 2 tsp

Chicken Masala powder - 2 tsp

Salt to taste

Cashew nuts - 2 tsp (grind it to a paste with water)

Ginger - 1 inch (finely chopped)

Garlic - 3 cloves (finely chopped)

Onion - 2 nos (chopped)

Tomato - 2 nos (chopped)

Milk - 2 cups

Ghee - 2 tsp

To garnish:

Coriander leaves

Method:

1) Heat ghee in pan, add the chopped ginger, garlic and saute till fragrance comes. Now add the chopped onion and saute till it becomes soft.

2) Add the tomatoes and saute till it becomes a paste, add the nutmeg powder, chicken masala powder and saute for few minutes.

3) Now add the chicken pieces, salt and saute till the raw taste of the masala's goes off and chicken appears half cooked.

4) Pour in the milk and close it with the lid (the chicken has to cook fully in the milk). When the gravy appears thick and the chicken is fully cooked, add the cashew nut paste to it ans stir once.

5) Garnish with coriander leaves and serve hot.

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Choco Vanilla Nuts Cake

My cake for the new year!

Ingredients:

All purpose flour - 3 cups

Ghee (or) Butter - 1 cup

Castor sugar - 2 cups

Baking powder - 1 tsp

Milk - 2 tsp

Vanilla essence - few drops

Egg - 2 nos (well beaten)

Rum - 1 tsp

Almonds - 2 tsp

Cherries - 2 tsp

Orange peel - 2 tsp (chopped)

Cashew nuts - 2 tsp

Tutty fruity - 2 tsp

Walnuts - 2 tsp


For icing:

Vanilla icing cream - 1 cup

Chocolate icing cream - 1 cup





For garnishing:

All nuts used above.

Method:

1) Shift the flour, baking powder and sugar until they are mixed well.

2) In a bowl, add the egg and ghee together and beat well till it bubbles form on surface and they appear pale. Now add rum to it and mix well.

3) Now pour this to the flour and blend well with hand, add the vanilla essence, milk and nuts to it and blend well.

4) Preheat the oven at 250 degree. Grease the baking pan with butter, pour the batter and bake it at 180 degree for 15-18 minutes or until fully cooked.

5) Allow it to cool for at least 1/2 hour. Remove it from pan, and place it in a flat plate. Do the icing of your choice and garnish it with nuts. ( I used bread spread for icing).

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