Vegetable Noodles

Vegetable noodles is very easy to cook and children will love this dish more. Protein content in this dish is also mush since it contains more vegetables. And it requires no side dish at all.

This entry goes for WBB#23 Express Breakfasts Event by Singing Chef.



Ingredients:

Noodles – 1 small packet (break it into pieces)
Carrot – 2 (peel off the skin and finely chop it)
French Beans – 2 0 pieces (finely chopped)
Cabbage – small piece (finely grate it)
Onion – 1 (finely chopped)
Finely Chopped Spring Onion – 3 tbsp
Ginger Garlic Paste – ½ tbsp
Pepper Power – 1 tsp
Salt – to taste
Cooking Oil

Cooking Time: 12 minutes
Service for: 2 People

Cooking Instructions:




Add water required to cook noodles in a deep pan and bring it to boil. When the water starts to boil, add noodles and a tsp of cooking oil to it. Let it to cook for 3 minutes and not more than it. Now drain the excess water completely from the noodles.

Heat oil in a pan and add onions, chopped vegetables and stir fry it for 5 minutes or until the vegetables become soft. Add required salt and pepper powder and cooked noodles to it and stir fry it a while softly so that noodles should not break down to pieces. Before you switch off the stove, add spring onions and mix it well and finish cooking. Vegetables noodles is ready to eat.

One Dish Meal Event

One D - Monthly One Dish Meal Event is hosted by Archanas Kitchen.



All these recipes are my entries for her event. All these recipes are an one dish meal and they cand be had without any side dish. But if we desire to have varieties in our meal, we can have side dishes, otherwise it dont require.

Curd Rice



Click for the recipe HERE.

Tamarind Rice



Click for the recipe HERE.

Temple Rice



Click for the recipe HERE.

Bread Upma



Click for the recipe HERE.

Semolina Upma



Click for the recipe HERE.

Vegetable Noodles



Click for the recipe HERE.

Temple Rice

Temple rice is similar to tamarind rice but the way of preparing it is little different and it is very easy to cook and it requires no side dish and it itself satisfies as a whole meal.

I lik to send this recipe for Mixed Varieties Rice Event hosted by SimpleIndianFood.



This recipe also goes for WBB#23 Express Breakfasts Event by Singing Chef.



Ingredients:

Red Rice – 1 cup
Water – 3 cups
Lemon – 1 medium size (extract the juice from it)
Salt – to taste
Cooking Oil
To Saute:
Mustard Seeds – 1 tsp
Broken Black Gram – 1 tsp
Bengal Gram – 1 tsp
Dry Red Chilly – 5
Turmeric Powder – ½ tsp
Curry Leaves – few

Cooking Time: 10 minutes
Service For: 2 people

Cooking Instructions:




Wash and clean the rice and drain the excess water.

Heat oil in a pressure cooker and add mustard seeds, broken black gram, bengal gram, red chilly, curry leaves, and turmeric powder one by one and saute it well. Add rice and water to it and stir it well. Add enough salt and bring it boil. Once it starts to boil, close the lid and let it cook for 7 whistles(depends upon the cooker) or until the rice is well cooked. Open the lid and serve it.

Chicken Briyani

Chicken has 45 gms or 40% of proteins in it and it is one of the poultry food which is rich in protein content.

This recipe is one of my entry for Eat Healthy - Protein Rich Contest by LetUsAllCook.



I am sending this recipe also to Contest Theme for the Month of June 2008- Chicken My Favourite hosted by Cooking Up Something Nice.



Ingredients:

Chicken – 600 gms
Briyani Rice / Seeraga Samba Arisi – 3 cups
Tomato – 4 medium size (finely chopped)
Onion – 1 (finely chopped)
Green Chillies – 4 (cut it lengthwise)
Mint Leaves – one handful
Coriander Leaves – 3 tbsp chopped leaves
Coriander Powder – 3 tbsp
Chilli Powder – 2 tbsp
Ginger Garlic Paste – 2 tbsp
Cloves – 4
Cinnamon – 4
Bay Leaf – 4
Cardamom – 3
Aniseeds – 1 tbsp
Turmeric Powder – ¼ tsp
Salt – to taste
Ghee – 3 tbsp
Cooking Oil

Cooking Time: 20 minutes
Service For: 3 People


Cooking Instructions:



Measure the rice in a cup. For 1 cup of rice, take 2 cups of water for cooking. Do not wash the rice with water. Heat ghee in a pan and when it starts to melt, add the rice to it and stir fry it a while until the whole rice you added changes to white color or else fry it for 3 to 5 minutes.

Wash the chicken well and drain the excess water completely.

Heat oil in a pressure cooker and add cloves, cinnamon, bay leaf, cardamom and aniseeds to it and let it to fry a minute. Now add chopped onions, tomatoes, green chillies and ginger garlic paste to it and fry until the oil comes out of the dish and until the tomatoes are mashed well. Add coriander powder, hilli powder and turmeric powder and fry until raw smell leaves off. Now add chicken pieces and mint leaves, coriander leaves to it and fry it well until the gravy is coated on the chicken well.

Add rice to it and add water and salt and bring it to boil. Close the lid of the cooker at this moment and simmer the flame and let it to cook for 10 minutes or until the rice is cooked well. Open the cooker after pressure is released. Chicken briyani is ready to serve.

Side Dish: Onion Raitha, Chalna

WBB#23 Express Breakfasts and Eat Healthy - Protein Rich Contest

WBB#23 Express Breakfasts is an event conducted by Singing Chef. One of my entries for that event is Bread Upma.



This is also one of my entries for Eat Healthy - Protein Rich Contest by LetUsAllCook.



Bread Upma



Look for the recipe HERE.

Semolina / Rawa Upma

This is one of my entries for WBB#23 Express Breakfasts event hosted by Singing Chef.



Ingredients:

Semolina – 1 cup
Water – 2 ½ cups
Onion – 1 (finely chopped)
Mustard Seeds – 1 tsp
Broken Black Gram – 1 tsp
Bengal Gram – 1 tbsp
Dry Red Chilly – 5 (broke into pieces)
Curry Leaves - few
Salt – to taste
Cooking Oil

Service For: 2 People
Cooking Time: 10 minutes

Cooking Instructions:




Fry the semolina in a pan without adding anything to it. Keep frying it continuously till it turns little brown. Do not stop stirring it since semolina will turn to black color.

Heat 6 tbsp of oil in a pan and add mustard seeds, broken black gram, bengal gram, dry chillies, curry leaves and onions to it one by one in the order and stir fry it till onion turns golden brown. Add water and required salt to it and bring it to boil. Once water starts to boil, add semolina to it slowly and keep stirring it so that no lumps are found. Keep stirring it continuously and stop cooking once the water in it is completely absorbed by semolina and the dish has become little dry. Upma is ready to serve. Upma is itself a whole full meal and you don’t require anything for side dish. Children use to have sugar and idli podi as side dish for upma.

You can add chopped vegetables to it, while sauting and can prepare vegetable upma also.

AFAM - Coconut

Tasty Palettes has announced AFAM for the month of june and this month AFAM is Coconut.



My entry for this event is
Khuska



Click for the recipe HERE.

Coconut Chutney



Click for the recipe HERE.

WBB#23 Express Breakfasts and Frozen Yogurt - A Cool Summer Event

This is my entry for WBB#23 Express Breakfasts event by Singing Chef.



This recipe also goes for Frozen Yogurt - A Cool Summer Event hosted by Siri.




Its also one of my entris for Eat Healthy - Protein Rich Contest conducted by Let Us All Cook.



Curd Rice



Click for the recipe HERE.

Entry for JFI - Jhiva for Tamarind

My entry for JFI - July Jhiva for Tamarind by Live to Eat



Hope tamarind rice will best suit for Jhiva for Tamarind, since its a dish that completely use tamarind paste as a main ingredient to prepare food.

Tamarind Rice



Click for the recipe HERE.

Mixed Rice Event

My entries for the Mixed Varieties Rice Event hosted by Simple Indian Food



Tomato Rice



Click for the recipe HERE.

Tamarind Rice



Click for the recipe HERE.

Venpongal



Click for the recipe HERE.

Curd Rice



Click for the recipe HERE.

Khuska



Click for the recipe HERE.

Lemon Rice



click fot the recipe HERE.

Again an award for me...

Yesterday i was casually visiting all my buddies blog as usual as i do. When i was in asankhana's blog, i saw that she has received Giant Bear Hug Award and she has passed it to me but she didn't intimate anything about it. I thanked her in her blog itself for her award an passing that to me.

Later while i was checking my mailsby evening, i had message both from Asankhana and Valli, that i have an award in Asankhana's blog but these two buddies didn't know that i already noticed it. Anyhow, Am really thankful to Asankhana for passing this Giant Bear Hug Award to me. I didn't expect it from u Priyanka. Thank u so much...



I like to pass my award to my other few buddies.

Sireesha
SriValli
JZ
Madhavi
Shubha

Chickpeas / Channa/ Vellai Sundal Chat

Chickpeas also are highly rich in proteins and it has about 28% of proteins in it. This recipe is also one of mt entry to Eat Healthy - Protein Rich Contest.



Ingredients:

Chickpeas – 1 cup
Mustard Seeds - 1 tsp
Broken Black Gram – 1 tsp
Dry Red Chilly – 4 (broke it into pieces)
Curry Leaves - few
Salt – to taste
Cooking oil

Cooking Instructions:



Soak chickpeas in the previous night or for about 6 hours. Add chickpeas, required salt and enough amount of water in the pressure cooker and let it cook for 5 whistles or until the chickpeas are well cooked. Open the cooker once the pressure is released and drain the excess water.

Heat a tbsp of oil in a pan and saute it with mustard seeds, broken black gram, curry leaves and red chilly. Add cooked peas to it and fry a while until the water in it is fully absorbed by the dish.

Channa chat is ready to serve. You can have this as an evening snack since chickpeas has good content of proteins and children will love it.

Side Dish: It also goes well with Tamarind Rice and Plain white Rice.

Samosa

Samosa is a one more street food and wherever you go, you can find it. Particularly in North India, we can see samosas a lot. I tried out this recipe from easyntasty recipes blog and the original recipe is HERE. It’s also one of my entries to MBP- Street Food Contest.

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The variations I have made from the original recipe are I have added fresh green peas for stuffing in my recipe and have not added cashews in mine for stuffing, since I didn’t find cashews in my kitchen at that moment.

Ingredients:

All Purpose Flour / Maida – 3 cups
Carom Seeds / ajwain - 1 tsp
Potatoes – 6
Fresh Green Peas – 1/ 2 cup
Onion – 1 (finely chopped)
Pea nuts – 1/2 tbsp
Ginger Garlic Paste – ½ tbsp
Coriander Powder – 2 tsp
Chilli Powder – 1 tsp
Turmeric Powder – ½ tsp
Cumin Powder – 2 tsp
Garam Masala / Chat Masala – 1 tsp
Cumin Seeds – 1 /2 tsp
Coriander Leaves – 2 tsp (finely chopped)
Salt – to taste
Cooking Oil

Cooking Instructions:



To prepare dough, add maida, carom seeds, enough salt, 4 tbsp of oil and required amount of water and knead it well until it becomes soft as you prepare for parottas. Cover it with a moist cloth and keep aside a while and lets prepare the stuffing portion of samosa.

Wash and clean the potatoes and green peas and let it cook in the pressure cooker by adding water in it. Wait for 4 whistles or until the potatoes and peas are well cooked. Mash the potatoes well.

Heat oil in the pan and add cumin seeds, onion, ginger garlic paste, and peanuts and fry it a while. Add coriander powder, turmeric powder, cumin powder and chilli powder to it and mix well. Now add cooked potatoes and peas to it and required salt and mix it well. Add little amount of water (do not add more water) and coriander leaves and fry a while until the masala is coated on vegetables well and the gravy becomes dry and thick. Switch off the stove and let the stuffing cool.

Now take the kneaded dough and divide into equal portion of small balls. Take a ball of dough, and roll it into small poori’s with a rolling pin. Cut the rolled out poori into two halves. Take one of the halves from it and apply water on the edges of the dough. Bring one end of the rolled dough to the centre and now bring the other end to the centre and overlap with the already folded one. Now you can see cone formed out in the dough.

Take a small portion of stuffing and fill it in the cone and seal all the open edges with water. Heat oil in a pan and deep fry the samosas in simmer flame. Tasty samosa is ready to eat.

Side Dish: Mint Chutney, Tomato Sauce

Eat Healthy - Protein Rich Contest and Contest Theme for June'08 -Chicken My Favourite

My entries for Eat Healthy - Protein Rich Contest. As we all know, chicken has rich source of proteins and it has about 45gms or 40% of proteins in it and i came to knw about this only today while am browsing in web.



This recipes also goes for "Contest Theme for the month of june 2008 - Chicken My Favourite" by hosted by Cooking up something nice.



Chicken Kolambu





Click for the recipe HERE.


Pepper Chicken



Click for the recipe HERE.


Chicken Chalna



Click for the recipe HERE.

Chicken Chukka



Click for the recipe HERE

Spicy Puffed Rice/ Kara Pori / Masal Pori

Masal Pori is one more good street food that we can found it in large number in Andhra Pradesh State of India. That tastes more tangy and spicy. It’s a good snack for evening time. I tasted it out today when I came across Seetha’s blog and her original recipe is HERE.

This is also one of my entries to MBP-Street Food Contest. In her original recipe she has sauted it with mustard seeds and green chillies but I have not done it mine. And I have added lemon juice also for tanginess and karaboondhi and onion in my recipe.

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Actually i started to prepare this dish for Street Food Contest only. But when i came to hear about Tried & tasted Event, i started browsing Nupur's blog and her recipes. There was a surprise awaiting for me. I had spicy Puffed Rice recipe in her also but with the name Quick Bhadhang. Really interesting...

its also an entry for Tried & Tasted Event hosted by BurntMouth



The original recipe of Nupur of OneHotStove is Here.

Ingredients:

Pori / Puffed Rice – 2 cups
Roasted Peanuts / groundnuts – ¼ cup
Finely Chopped Onion – 2 tbsp
Kara boondhi – 2 tbsp
Chilly Powder – ½ tsp ( change accordingly o your taste)
Turmeric Powder – ½ tsp
Grated Carrot – 2 tbsp
Curry Leaves – few
Mint Leaves - few
Lemon Juice – 3 tbsp (optional)
Salt - to taste
Cooking Oil

Cooking Instructions:



Heat a tbsp of oil in a pan and add ground nuts, chilli powder, turmeric powder, curry leaves and mix well a while. Now add pori and required salt to it and toss it well. Switch off the flame when pori turns crisp. Now add lemon juice to the pori, chopped onion, Mint leaves and kara boondhi and mix it well.