Tomato Kurma / Thakkali Kuruma


Join with us in the EFM - VARIETY RICE SERIES and for more details about the event, click HERE!

Ingredients:

Tomato - 4 (medium size) (roughly chopped)
Onion - 1 (roughly chopped) + Onion - 1/2 (finely chopped)
Grated Coconut - 1/4 cup (Grate 1/4 shell of a full coconut)
Coriander Powder - 3 tsp
Chilly Powder - 1 to 2 tsp
Cumin Powder -  1/2 tsp
Turmeric Powder - 1/4 tsp

Ginger Garlic Paste - 1 tsp
Aniseed - 1 tsp
Cloves - 2
Cardamom - 2
Cinnamon - 1 inch piece
Salt - to taste
Cooking Oil

Cooking Instructions:

Heat  oil in a pan and saute it with aniseed, cloves, cardamom and cinnamon. Now add roughly chopped onion, tomato and ginger garlic paste and fry it until onion and tomato become soft. Switch off the flame at this stage and let it cool for a while. Grind this to a smooth paste along with grated coconut by adding a little of water.



Heat 1 tbsp of oil in a pan and saute it with aniseed and add the grind paste and fry for a while. Now add coriander powder, turmeric powder, chilly powder and cumin powder, enough amount of salt and add a little of water and cook until the gravy thickens well and the raw smell of the dry powders leaves of the dish. Garnish with coriander leaves and switch off the flame.

Side Dish: Goes well with idli, dosa, chapathi

I adopted this recipe from here and thanks a lot Padma for such a nice recipe!



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Chicken Chukka


 Ingredients :

Chicken - 1/2 kg (clean and cut into cubes)
Pepper Powder - 2 tsp
Cumin Powder - 1/2 tsp
Chilly Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Ginger Garlic Paste - 2 tsp
Salt - to taste
Cooking Oil - 5 tbsp

Service For : 2 People
Cooking Time : 20 minutes

 

Cooking Instructions :



Add chicken pieces and enough amount of water in a pressure cooker and cook until the Chicken is soft and well done. Do not drain off the excess water (which we call as soup) since you can use it while frying the chicken which gives an added taste.





Heat oil in a pan and fry the pepper powder, chilly powder, cumin powder and garam masala and ginger garlic paste for a while until the raw smell leaves off. But do not burn it off and so take care while u fry the dry powders. Add the cooked chicken along with the soup and required amount of salt to it now and cook until the gravy becomes dry.

It can be served with rice, rotis, naan and briyani.

Join with us in the EFM - VARIETY RICE SERIES and for more details about the event, click HERE!



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EFM - Variety Rice Series!

I am really thankful to all the blogger who participated in the EFM - Oats 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 November is  "VARIETY RICE RECIPES". So, come out with all your  variety rice recipes and am awaiting eagerly for your entries. Variety Rice includes our traditional Indian recipes, continental recipes and everything which use the basic ingredient as Rice.

Remember that you can  send both Vegetarian and Non-Vegetarian recipes for Variety Rice Series!





Rules for Participating in the Event:

1. Prepare any type of Variety Rice recipes,and post it in your blog in the month of November 15,2009 to December 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 - Variety Rice 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 December 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 variety rice recipes!




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EFM - Oats Series Round Up!

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

My sincere thanks to all you wonderful bloggers, who joined me to celebrate this Series and making this one, a successful event. So get ready to bookmark your favorite recipes and try it out in your kitchen.

I received 22 entries for this Oats Series and 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.

Here is what you have been looking forward to…



From the top, left to right:

1.  Lowfat Eggless Banana Oatmeal Muffins from Divya Vikram

2. Banana Oat & Wheat Muffins from Spicebuds

3.  Oat Bran N Banana-Applesauce Cocoa Brownie from cool Lassi(e)

4. Eggless Banana Walnut & Apricot Muffin from Muskaan Shah

5. Eggless Oatflour & Sesame Cookies from PriyaSuresh

6. Oats Crackers from PriyaSuresh

7. Eggless Quick Oatmeal Cookies from PriyaSuresh

8. Stuffed Rajma Paratha from PriyaSuresh

9. Cheesy Spinach & Oats Swirl Buns  from PriyaSuresh

10. Cheesy Oats Paratha from PriyaSuresh

11. Baked Oats Crusted Oats & Veggies Patties from PriyaSuresh

12. Eggless Chocolate & Oats Cookies from PriyaSuresh

13. Granola Breakfast Bars from Divya Vikram

14. Oat, Fruit & Nut Bars from cool Lassi(e)

15. Oatmeal Wheat Bread from Divya Vikram

16. Oat, Oat Bran and Chickpea Burgers from cool Lassi(e)

17. Raisins and Brazilnut Crunchies from Jayasri

18.  Oats Sweet Puttu from Usha Nandhini

19. Eggless Nutritious Oats Fruit & Nut Scones from Muskaan Shah

20. Stuffed Oats and Wheat pancake from Pari

21. Protein Packed Vegan Rajma & Oats Patty from Muskaan Shah

22. Oats Burger from usha Nandhini


Undoubtedly, the First Place goes to Priya,for sending maximum of 8 entries to the event! Enjoy it and Congrats Priya!



And the Second Place goes to 3 participants Muskaan Shah, Cool Lassi(e) and Divya Vikram and they all has send 3 entries for the event and  Congrats to you three People! 




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My 300th Post and Gulab Jamuns to Celebrate It !!!

Wow, I can't believe I have reached 300 posts in 1 year and 8 months of blogging! It's kind of cool to think that I've been blogging this long and I hope all of you have enjoyed reading them as much as I have cooking and posting them! I read each and every one of your comments and appreciate them all. I've learned quite a bit about cooking just from reading all the different posts from everyone. You guys are also some of the most hilarious people out there!

At last, I made it! I wouldn't think I would write so much about food. Thanks for all you readers and food bloggers for inspirations, and a special thanks to my Hubby, backbone of this blog and mine and He is the only man who inspired me a lot to start a cooking blog to make the collective cooking all possible and Thanks a lot to you my Darling because without you its not possible. Love you always!

I like to give this "ROSE BOUQUET AWARD" to all my blogger Friends who made this milestone to happen! Please Accept it!




Coming to the recipe, I adopted this recipe from vahrehvah.com



Ingredients:

For Dough:

Milk Powder - 2 Cups
Dalda /Vegetable Shortening - 2 tsp
All purpose Flour / Maida - 2 tsp
Baking Powdr - 1/2 tsp
Sooji / Semolina - 2 tsp
Milk - 2 tsp or as you require to form a dough
Cooking Oil / Ghee - to deep fry

For Sugar Syrup:
Sugar - 2 cups
Water - 2 cups
Milk - 2 tsp

Cooking Instructions:


Let's make the sugar syrup first.  Mix 2 cups of Sugar and 2 Cups of water in a deep pan and bring it to boil on medium flame. When the sugar starts boiling well, switch off the flame. If you find any impurities in sugar, then add just 2 tsp of milk to the sugar syrup when it starts to boil and stir well and leave it undisturbed for few seconds and now you can see that the impurities in sugar will start to float on the top of the syrup and stick to the sides of the pan. Now with the help of a spatula or spoon, remove the impurities and switch off the flame when the sugar syrup comes to a rolling boil.  Keep this sugar syrup aside.

Take 2 cups of milk powder in a bowl and add 2 tp of shortening to it and just mix it well to make it a bread crumbs consistency. Add maida, sooji and baking powder to it and mix well. Now just sprinkle a little milk to form a smooth dough. Keep this dough undisturbed for 10 minutes. Make equal number of small balls out of the dough by gently rolling them between the palms of your hands.


Heat the oil in a wide pan and deep fry the jamuns in batches. The jamuns must be gently stirred to evenly cook on all sides. It should be cooked until it is golden brown on all sides. Once it is cooked, put the jamuns in sugar syrup.







Will see you all again with the Round Up of EFM - Oats Series!
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