Raw Mango Sambhar

Join with us in EFM - BREAKFAST SERIES! Rush up to send in your entries. For more details about the event, click HERE! Last Date to send in your entries is July 15.


Ingredients:

Red Gram Dhal – one handful
Raw Mango - 1 small number (wash and remove the seed in it and cut into small cubes)
Tomato – 2 (finely chopped)
Onion – 1 (lengthwise chopped)
Sambhar Powder – 2 tsp
Turmeric Powder – 1/4 tsp
Asafoetida – 1/4 tsp
Green Chilly – 2(chop into small pieces)
Curry Leaves – few
Mustard Seeds - 1/2 tsp
Salt – to taste
Cooking Oil

Cooking Instructions:

Pressure cook red gram with enough amount of water.

Heat oil in a pan and sauté it with mustard seeds. Add onions, tomatoes, chillies and curry leaves to it and fry a while until the onion and tomatoes are mashed well. Add sambhar powder, turmeric powder and asafoetida to it and fry until the raw smell leaves off.



Add cooked dhal, salt and mango chunks to it and add enough amount of water and stir it well and cook it covered until the mangoes are done. Open the lid and check for the consistency. if it is too watery, let it cook for some more time. Tangy and Yummy Raw Mango Sambhar is ready to serve!


Side Dish: Goes well with White Rice


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Cashew Chicken Fry

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Ingredients:

Chicken - 1/2 kg (Wash and cut into cubes)
Onion - 1 big number (finely chopped)
Tomato - 3 (finely chopped)
Cashews - 50 gms
Coriander Powder - 3 tsp
Pepper Powder - 2 tsp
Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Ginger Garlic Paste - 1 tsp
Green Chilli - 2
Aniseed - 1 tsp
Curry Leaves - few
Salt - to taste
Cooking Oil



Cooking Instructions:

Heat oil in a pan and saute it with aniseed and curry leaves. Add Cashews and onion to it and fry until the cashews turn golden brown in color. Add tomato, ginger garlic paste and green chilli to it at this stage and fry until the tomatoes are mashed well.


Add chicken to it followed by coriander powder, chilly powder, turmeric powder, pepper powder and salt. Stir fry until all the dry powders coat on the chicken well and the raw smell leaves off. Add enough water to it and cook it covered until the chicken is done. Keep stirring it now and then at regular intervals. once the chicken is well cooked, open the lid and fry it until it becomes dry. Cashew Chicken Fry is ready to serve.

Side Dish: Goes well with hot rice, briyani, and rotis



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Butter Chicken

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Ingredients:

Boneless Chicken - 1/2 kg (wash and cut into small cubes and drain the excess water completely)
Butter - 100 gms
Fresh Cream - 100 ml
Onion - 1 (finely chopped)
Ripe Tomato - 3 (finely chopped)
Tomato Sauce - 2 tsp
Coriander Powder - 2 and 1/2 tsp
Chilli Powder - 1 and 1/2 tsp
Garam Masala - 1/2 tsp
Green Chilli - 2
Cashews - 5 pieces
Ginger Garlic Paste - 2 tsp
Aniseed - 1 tsp
Sugar - 1/4 tsp
Red Food Color - 2 pinches (diluted in water)
Salt - to taste
Cooking Oil

Cooking Instructions:

In a bowl, take chicken and add 1 tsp of ginger garlic paste, 1/2 tsp of chilli powder, 1/2 tsp of coriander powder and 1/4 tsp of salt to the pan and mix well so that all the masalas coat on the chicken well.

Heat oil in deep pan to shallow fry the chicken. Add chicken pieces to it now and Keep frying it until the chicken turns little brown in color. When it starts to turn brown, remove the chicken pieces from oil and set aside. This process takes about 10 minutes in medium high flame.


Now in the remaining oil in the pan, add aniseeds, green chilly, cashews, onion and ginger garlic paste and fry well. Add tomatoes to it and then follow it by 2 tsp of coriander powder, and 1 tsp of chilly powder. Keep frying until the raw smell leaves off the dish. Add 1/4 cup of water to it now and cook it covered for 5 minutes until the tomatoes has become soft. Once it is done, switch off the flame and let the mixture to cool and grind it to a fine paste.

Heat butter in a pan and add grinded paste to it. Add some more water to it so that the mixture to become more thinner consistency. Now add salt, red food color, sugar, tomato ketch up, fresh cream and garam masala followed by each other. Finally add fried chicken pieces to it and keep cooking covered until the chicken is well done and the gravy thickens well. Keep cooking until the semi gravy consistency is reached. Switch off the flame at this stage and our hot and sweet butter chicken is ready to serve!

Side Dish:
Goes well with dosa, naan, roti and parathas

I tried out this recipe from vahchef's website and all the credit goes to him! Thanks a lot chef!!!



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Mint Rice / Pudhina Saadham

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Ingredients:

Raw Rice - 2 cups (Wash it thoroughly just before cooking)
Mint Leaves - 1 cup
Coconut Milk - 1 cup
Water - 1 Cup
Onion - 1 (finely Chopped)
Green Chilly - 3 (slit lengthwise)
Ginger Garlic Paste - 1 tbsp
Lemon Juice - 1 tbsp
Aniseed - 1 tsp
Cinnamon - 2
Cloves - 2
Bay Leaf - few (broken into pieces)
Cooking Oil
Salt - to taste

Cooking Instructions:

Grind mint leaves and chillies to a fine paste without adding water.






Heat oil in a pressure cooker and saute it with aniseeds, cloves, cinnamon and bay leaf. Add onion and ginger garlic paste to it and fry until the onion becomes soft. Add grinded paste to it and fry until the raw smell leaves off.






Now add rice to it and fry a while and add the coconut milk, water, lemon juice and required amount of salt and stir it well. when the water starts to boil well, simmer the flame and close the lid. Let it cook for 10 minutes and switch off the flame. Once the pressure is released, open the cooker and transfer the dish to a serving bowl. mint Rice is ready to serve!

Side Dish: It goes well with boiled egg, and raithas


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Chettinad Kara Kuzhambu

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Ingredients:

Shallots / Small Onions - 1/2 cup (Peel off the skin and cut into halves)
Garlic - 1/2 cup (Peel off the skin and slit it lengthwise)
Coriander Powder - 1 tbsp
Chilly Powder - 1 tbsp (can use Aachi brand Kulmbu milagai thool for Chettinad flavor)
Turmeric Powder - 1/2 tsp
Tamarind - a small lemon size ball (soak it in a cup of warm water and extract the juice)
Dried Sundakkai or Manathakkali Vatral(optional)- A tbsp
Mustard Seeds - 1 tsp
Fenugreek Seeds - 1/2 tsp
Curry Leaves - few
Salt - to taste
Gingelly Oil - 5 tbsp

Cooking Instructions:



Heat 1 tbsp of oil in a pan and saute it with mustard seeds, fenugreek seeds, dried sundakai and curry leaves and keep it aside.









Heat 4 tbsp of oil in a pan and saute it with garlic and onions until they turn golden yellow color and soft. Now add coriander powder, chilly powder and turmeric powder and fry it until the raw smell leaves off. Add tamarind water to it now and mix well. Add required amount of salt and let it cook until the desired consistency is reached. Now add the sauted items to it and let it cook for few minuts and switch off the flame and Kara Kolambu is ready to serve.

Side Dish: Goes well with hot white rice

I tried out this recipe from here and thanks a lot Bharathy for sharing a yummy recipe!



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Marie Biscuit Choco Balls

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Ingredients:

Marie Biscuit - 1Packet

Condensed Milk - 1/2 cup

Cocoa Powder - 3 tbsp

Butter at room temperature -4 tbsp

Milk - 1 tbsp 9if required)

Desiccated Coconut - ½ Cup

Cadbury’s Gems- 1 Packet

Preparation Instructions:






Grind the whole pack of biscuit to a fine powder. Sieve the grinded powder and set aside.

Add biscuit powder, butter, condensed milk and cocoa powder in a bowl and make it as a smooth dough.













Make small balls out of the dough and roll it in the desiccated coconut and flatten it slightly and fix gems in the center of each flattened ball. Refrigerate these balls for an hour and serve it! Kids will surely love it!

I tried out this recipe from here and thanks Jaishree mam for your kid friendly recipe!


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Spicy Chettinaad Mushroom Masala

Join with us in EFM - BREAKFAST SERIES! Rush up to send in your entries. For more details about the event, click HERE!

Ingredients:
Mushroom - 200gms ( clean and wash in water)
Onion - 1 (Finely Chopped)
Tomatoes - 2 (Finely Chopped)
Coriander Powder - 2 tsp
Pepper Powder - 1 tsp
Turmeric Powder - a pinch
Curry Leaves - few
Garlic - 5 pods (Finely Chopped)
Ginger - 1/2 inch size (Finely Chopped)
Green Chilli - 1 (Finely Chopped)
Mustard Seeds- 1/2 tsp
Aniseed - 1/4 tsp
Dry Red Chilli - 2
Cooking Oil

Cooking Instructions:


Heat oil in a pan and saute it with mustard seeds, aniseed and dry red chilly. Add finely minced ginger, garlic and green chillies and fry a while. Add chopped onions and curry leaves to it and fry until it becomes transparent. Now add tomatoes to it and fry until tomatoes are mashed well.


Add coriander powder, pepper powder, turmeric powder and required amount of salt to it and fry well until the raw smell leaves off. Add mushroom pieces to it then and fry until the masala coats well on the mushroom. Add little of water to it and close the pan with a lid. Stir in between in regular intervals. Let it cook until the mushrooms are well cooked and the gravy becomes little dry or to your required consistency. Garnish it with chopped coriander leaves.

Side Dish: Goes well with chapati, naan, phulkas and roti.

I tried out this recipe from here and thanks a lot Lavi for your wonderful recipe.

Sanghi and Dhanya has passed me "Lovely blog Award!" before a very long time while i was in vacation and am really thankful to both of you and at the same time,am very sorry friends to pick it up so late!


Dhanya has also passed me her Blogging with Purpose Award too and am very happy to receive it from u Dhanya!


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Fish Gravy / Meen Kolambu


Ingredients:

Fish - 1/2 kg
Shallots - 10
Ginger - 1 inch [finely chopped]
Garlic - 8 pods [finely chopped]
Coriander Powder - 1 tsp
Chilly Powder - 2 tbsp
Cumin Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Tamarind - a lemon size (soak it in water and extract the pulp)
Mustard Seeds - 1/2 tsp
Curry Leaves - few
Red Chilly - 3
Salt - to taste
Cooking Oil

Cooking Instructions:



Wash and clean the fish and drain the excess water.

Grind onion, ginger and garlic to a fine paste.








Heat oil in a pan and saute it with mustard seeds, red chilly and curry leaves. Now add grinded paste to it and fry until the raw smell leaves off. Add coriander powder, chilly powder, turmeric powder, cumin powder and fry till the raw smell leaves off. Add tamarind pulp to it and bring it to boil and let the gravy to thicken a little. At last add fish pieces to it and wait until it is cooked well. Garnish with coriander leaves and serve it!

Side Dish: Goes well with hot rice





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EFM June - Breakfast Series!

I am really thankful to all the blogger who participated in the EFM - Cookies Series and made it successful!

Now its time to announce the theme for this month. Theme for EFM (Event for the Month) for the month of June is "BREAKFAST RECIPES" and "VARIETY RICE RECIPES". So, come out with all your breakfast and variety rice recipes and am awaiting eagerly for your entries.

Remenber that you can also send VARIETY RICE RECIPES too for breakfast Series!



Rules for Participating in the Event:

1. Prepare any type of breakfast recipes,and post it in your blog in the month of June 1st,2009 to July 15th,2009 with the logo and a link back to this page.

2. If you already have appropriate entry archived, please make sure to re-post it during the period of event with the logo and a link back to this page. Only the entries re-posted during the entry will be accepted.

3. Provide a link back to this announcement page and use the logo without fail.

4. Interested people can Subscribe my blog via E-mail, so that you can receive my recipes to your mail address itself.

5. Email your entry to srikitchen@gmail.com, with "EFM Theme - Breakfast Series" in the subject line with following details

* Your Name
* Blog Name
* Blog URL
* Recipe Name
* Recipe URL
* Photograph of final dish(200 x 200 Pixels) and it is a must.
* id which you have used to subscribe my blog

6. The deadline for this event is July 15,2009. Please remember that no late entries will be entertained.

7. There is no limit to the number of entries.

8. If you don’t have a blog but wish to participate in this event, send your entries with a picture, your name and recipe to srikitchen@gmail.com before the deadline. I will post the recipes with your picture in my blog and include it in the round-up.

Hope all started to prepare your dishes in your kitchen and let's have a great one stop for breakfast items and variety rice recipes!



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EFM - Cookies Series Round Up!

Presenting you the Round Up for the "EFM - Cookies Series" and I Welcome you all to the Round Up of cookies Series! A surprise awaiting for u all at the end of the Round Up....!

My sincere thanks to all you wonderful bloggers, who joined me to celebrate the Cookies Series and making this one, a successful event. So get ready to bookmark your favorite recipes and try it out in your kitchen. sorry in your microwave oven. I received totally 31 types of cookies.

Since i was in a long break,i was unable to post the round up in time and am very sorry for that my dear bloggers!

Thank you one and all for your delicious contributions and making it a very successful event. It’s because of you all lovely bloggers now we have One-Stop-Shop for various cookies recipes. I am really very happy and thank you all for your support and encouragement. I have submitted the round up in the order i have received the entries.Here is what you have been looking forward to…

If i have missed any of your entries, please contact me to my mail id srikitchen@gmail.com, so that i can update the missing entries.



cookies
Choco - Cashew Cookies from Annapurna

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Almond-Coconut cookies by Anu Sriram

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Orange-Strawberry cookies by Anu Sriram

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Choco-Butter cookies by Anu Sriram

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Dates Cookies by Anu Sriram

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Oatmeal Raisin walnuts and White Chocolate cookies by Asha

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Egg-less-Chocolate-Praline-buttons by Ashwini

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Chocolate nut cookies by Divya Vikram

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Savoury cookies by Divya Vikram

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Chocochip N Walnut cookies by Chaitra Aathidhyam

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Orange Cookies by Chandani Oza

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Coconut Macaroons by Deepa Hari

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Vegan Ginger-Chocolate Chip Cookies by Bee and Jai

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Cinnamon - Coated cookies by Lena Rashmin Raj


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Raisin Rocks by Madhumati

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Raisin Bars by Madhumati

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Muesli cookies by Madhumati

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Chocolate-Peanut butter cookies by Madhumati

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Nankhatai by Madhumati

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Chocolate chip cookies by Parita Shah

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Almond & Oat Cookies by Poornima Vasant

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Chocolate Chews by Poornima Vasant

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Baked Khare Shankarpale by Preeti

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Aata Cookies by Preeti


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Eggless Chocolate Melting Moments by Renuka Gauthaman

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Whole wheat oatmeal cookies by Sangeetha Vasudevan

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Eggless Melting Moments - Choco Cookies by Sharmilee

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Coconut Peanut Cookies by Suma Rajesh

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Shortbread spirals by Supriya Natu

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Eggless Almond Cookies by Trupti Pawar

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White & Brown Chocolate Chip Cookies by Usha Rao



Now coming to the surprise section, it is to know who are the winners of the contest.

Undoubtedly, the First Place goes to Madhumathi, for sending maximum of 5 entries to the event! Enjoy it and Congrats!



And the Second Place goes to Anu Sriram and she has send 4 entries for the event and
Congrats to you too, Anu!





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