Celebrating Second Blog Anniversary with Paal Khova / Milk Khoa

Join with us in the EFM - Parathas and Gravies/ Curries Series and for further details, click HERE!

Its Very happy for me to announce you all that my blog is today celebrating its 2nd anniversary! It all happened because of your great support and encouragement. I like to thank my dear husband, mom, bloggers, readers and all who made this to happen! Thank you so much friends!!! So, i like to share this "Thank You Award" with you all my blogger friends at this moment!






Ingredients:


Milk - 2 liters
Sugar - 1/2 to 3/4 cup (adjust according to your taste)
Ghee - 1 tbsp

Cooking Instructions:

Heat milk in a heavy bottom pan in high flame. When it starts to boil, reduce the flame to sim and let it to boil well until the milk reduces to 1/4 of its consistency. At this time, the milk will slightly changes in its color and now add sugar and keep on stirring continuously now and then to avoid sticking to the pan. Once it forms like a ball and starts to leave the sides of the pan, add ghee and mix well to incorporate the ghee in the sweet and switch off the flame. Transfer the sweet in a greased plate and let it cool for a while and cut in to desire shapes and serve. Otherwise, instead of cutting into shapes, just serve in small quantity in bowls. Tasty Palkova is ready to eat!

Tried out this recipe from HERE. Thanks Mullai!

Chicken 65 ( Version 2)

Join with us in the EFM - Parathas and Gravies/ Curries Series and for further details, click HERE!

Ingredients:

Chicken - 1/2 kg (clean and cut into cubes)
Ginger Garlic Paste - 1 tsp
Coriander Powder - 2 tsp
Chilly Powder - 4 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1/4 tsp
Lemon Juice - 5 tsp
Curd - 2 tsp
Red Food Color - a pinch
Salt - 1 tsp
Cooking Oil

Cooking Instructions:

Mix Ginger Garlic Paste, Coriander Powder, Chilly Powder, Turmeric Powder, Garam Masala, Lemon Juice, Curd, Red Food Color and salt in a bowl and make a thick paste. Add chicken pieces to it and mix well and let it marinate in the refrigerator for an hour. After an hour, heat oil in a pan and deep fry the chicken in batches until it turns golden brown in color. Chicken 65 is ready to serve!

Side Dish: Goes well with Lemon Rice, Tomato Rice, Biryani, White Rice

Recipe adopted from here! Thanks Mullai!

Semolina / Rava Pongal

Join with us in the EFM - Parathas and Gravies/ Curries Series and for further details, click HERE!

Round Up for the EFM - Mutton Series is HERE!

Ingredients:

Semolina / Rava - 1 cup ( for 1 cup rava, take 2 1nd 1/2 cups of water)
Paasi Parupu / Moong Dhal - 1/2 cup
Pepper - 1 tsp
Cumin Seeds - 1 tsp
Cashews - few
Curry Leaves - few
Asafoetodia - 1/4 tsp
Turmeric Powder - 1/4 tsp
Finely Chopped Ginger - 1/4 tsp
Ghee - 3 tsp
Salt - to taste
Cooking Oil


Cooking Instructions:

Heat Ghee in a pan and roast the rava until it slightly changes in color and you get a nice aroma out of it and keep it aside.  Pressure cook the dhal for 4 whistles (or until it become mushy) with enough amount of water and 2 pinches of turmeric powder.

Add Cooking oil in a pan and saute it with pepper, cumin, ginger, cashews and curry leaves. Add 2 and 1/2 cups of water to it and bring it boil. When it starts to boil, add rava, 2 pinches of turmeric powder and salt to it and mix well. When the rava absorbs 3/4 of water, add cooked dhal to it and mix well. Let it cook until all the water has been absorbed by rava and dhal. Rava Pongal is ready to serve now!

Side Dish: Coconut Chutney

This recipe goes to  Mahimaa's Cooking Basics Event

This Rava Pongal with Coconut Chutney is also going for The Combo Event.

Macaroni / Pasta Delight


Recipe for Macaroni / Pasta Delight goes HERE!

I like to send in this pasta recipe to Pasta Party event hosted by Panch Pakwan

EFM - Mutton Series Round Up!

Join with us in the EFM - Parathas and Gravies/ Curries Series and for further details, click HERE!

Presenting you the Round Up for the "EFM - Mutton Series" and I Welcome you all to the Round Up! 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 Mutton 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 totally 31 types of mutton recipes. Can we all get this altogether from one person or from one book? It's impossible, i can say!

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 mutton 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…


1. Simple Mutton Pulao  from "ASRA"...ASHAON KA

2. Mutton Kurma from Usha Nandhini's Recipes

3. Meat Rassa / Mutton Gravy from "ASRA"...ASHAON KA

4. Mutton Potato Curry from Easy 2 Cook Recipes

5. Potato Mutton Curry from Me n My Apron

6. Mutton Chops from Easy 2 Cook Recipes

7. Mutton Bone Soup from Easy 2 Cook Recipes

8. Mutton Bone Sambar from Easy 2 Cook Recipes

9. Mutton Biryani from Easy 2 Cook Recipes

10. Mutton Liver Pepper Fry from Easy 2 Cook Recipes

11. Mutton Liver Curry from Easy 2 Cook Recipes

12. Mutton Kulambu from Easy 2 Cook Recipes

13. Mutton Mocchai Kolambu   from Easy 2 Cook Recipes

14. Mutton biryani Version 2 from Easy 2 Cook Recipes

15. Green Mutton Chops from Nivedita's Kitchen


16. Mutton Gravy from My Kitchen

17. Lamb / Mutton Cury from Anita's Kitchen

18. Mutton Fry from Appetite Treats

19. Mutton with Drumsticks from AvathiRao's Kitchen

20. Chettinaad Dum Mutton Biryani from Priya's Easy n Tasty Recipes

21. Coconut free Mutton Biryani from Priya's Easy n Tasty Recipes

22. Mutton Kola Urundai from Priya's Easy n Tasty Recipes

23. Spicy Mutton Chops from Priya's Easy n Tasty Recipes

24.  Lamb Kheema Curry from Anita's Kitchen

25. Mutton Curry from Nivedita's Kitchen

26. Ghost Shahjehani from Hamaree Rasoi

27. Lamb Leg Soup from Simple and Yummy Recipes

28. Hyderabadi Mutton Biryani from Denu Food

29. Kosha Mangsho from Gourmet Affair

30. Kheema Pav from Khaugiri

31. Mutton Podimas from Alamelu Mangai's Kitchen


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.

We all know that "Participation is more important than success!". So we should always encourage the participants of any contests. So, i too like to award all the participants of this contest with this " Chef Award". All the participants, please grab this award and display it in your blog proudly!

Undoubtedly, the First Place goes to Shama Nagarajan of Easy 2 Cook Recipes, for sending maximum of 10 entries to the event! Enjoy it and Congrats Shama! She is the winner of my last event too!




And the Second Place goes to Priya of Priya's Easy n Tasty Recipes and she has send 4 entries for the event and  Congrats to you Priya! 

 

EFM - Parathas and Gravies / Curries Series!

Halo Friends!!!!

I am really thankful to all the blogger who participated in the EFM - Mutton Series and made it successful! I have received delicious entries for Mutton Series for which the round up will be published tomorrow!

Now its time to announce the theme for this month. Theme for EFM (Event for the Month) for the month of February - March  is  "PARATHAS AND GRAVIES RECIPES".  


1. Parathas recipes include ROTI, NAAN, PAROTA , CHAPATHI,  PARATHAS WITH OR WITHOUT STUFFINGS. Stuffing include both VEG AND NON-VEGETARIAN.

2. Gravies recipes include  VEG / NON-VEG CURRIES AND GRAVIES that goes as side dish for ROTI, NAAN, PAROTA, CHAPATHI,  PARATHAS WITH OR WITHOUT STUFFING.

Its not necessary for the participants to send parathas and gravies as a combo. You can send parathas entries alone or you can send gravies / curries entries alone or else you can send both parathas and gravies too, if you can!

So, come out with all your Parathas  recipes and Perfect Side Dishes for it and am awaiting eagerly for your entries. 

Rules for Participating in the Event:

1. Prepare any type of Parathas and Curries/Gravies recipes,and post it in your blog in the month of February 15,2010 to March 20th,2010 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. Do not forget to provide a link back to this announcement page and to use the logo .

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 - Parathas and Gravies / Curries Series" in the subject line with following details

* Blog Name
* Blog URL
* Recipe Name
* Recipe URL

* Recipe (in detail i.e. the full recipe)
* 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
March 20th,2010. 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 Parathas and Gravies / Curries recipes!

Chilly Chicken


Join with us in the EFM- Mutton Series and deadline for the event is 15th of Febuary! Send in your entries soon!

Ingredients:

Chicken - 1/2 kg
Egg - 1
Onion - 1 (finely chopped)
Yellow Bell Pepper - 1/2 (cut into wedges)
Green Bell Pepper - 1/2 (cut into wedges)
Chopped Ginger and Garlic - 3 tsp
Soy Sauce - 4 tbsp
Chilli Sauce - 2 tbsp
Tomato sauce - 3 tbsp
Corn Flour - 4 tbsp
Rice Flour - 1 tsp
Maida /All Purpose Flour - 1 tsp
Chilli Powder - 2 tsp
Orange Food Color - a pinch
Spring Onion and Coriander Leaves - few to garnish (finely chopped)
Salt - to taste
Cooking Oil

Cooking Instructions:

Wash and clean the chicken and cut into small cubes. Drain the excess water well. Add 2 tbsp corn flour, rice flour, maida, 1 tbsp soy sauce, egg, food color, chilli powder and 1/2 tsp of salt in a bowl and mix well without any lumps. Add chicken pieces to it and let it marinate for about 1/2 hour in refrigerator. After half an hour, deep fry the chicken pieces in oil to golden brown color and keep aside.

Add oil in a pan and saute it with onion, ginger and garlic. Add chilly sauce, tomato sauce, 3tbsp of soy sauce and fry it until the raw smell leaves off ( in simmer flame). Now add bell peppers and fried chicken pieces and a little of and fry well until the sauce coats on the chicken pieces well. Dissolve 2tbsp of corn flour in a little of water and add it to chicken pieces. Cook it until desired thickness is reached. Its good if the chilly chicken is little saucy. Transfer it to a bowl and garnish it with coriander and spring onion. Now Saucy Spicy Chilly Chicken is ready to serve!

Side Dish: Biryani, Fried Rice, Roti, Naan and Rice

I referred this recipe from here and thanks a lot Joy of Cooking!

Vegetable Fried Rice

Ingredients:

Raw Rice / Basmati Rice - 2 cups (i used raw rice today for my recipe)
Onion (bottom part of spring onion) - few (finely chopped)
Beans – 1/4 cup (finely chopped)
Carrot – 1/4 cup (finely chopped)
Cabbage – 1/4 cup (finely chopped)
Spring Onion – ½ bunch (finely chopped)
Green and Yellow Bell Pepper - 1/4 cup (cut into small cubes)
White Pepper Powder – 1 to 2 tsp (according to your taste)
Salt – to taste
Cooking Oil

Service For: 4 People
Cooking Time: 20 minutes

Cooking Instructions:


Measure the rice in a cup. For 1 cup of rice, take 2 cups of water.

For Basmati Rice, wash it once and soak in the measured cup of water itself for 10 minutes and then pressure cook it for not more than 2 whistles in high flame. For raw rice, was the rice well and do not soak it. Add measured cups of water and rice in the pressure cooker, and once the water starts to boil ell, stir it gently and simmer the flame and close the lid and let it cook for 10 minutes in simmer flame. Once the rice is cooked, let it cool completely for about 10 to 15 minutes in a large plate.



Fried Rice Using Basmathi Rice (An old image from my draft)

In the meantime, you chop all the vegetables finely into small pieces. It should be chopped as finely as possible.

Heat 3tbsp of oil in a deep pan and add chopped onion, beans, carrot and cabbage and keep frying it in simmer flame. Meanwhile add a little of salt  to vegetables. Keep frying it until the vegetables are well cooked. Now add spring onion and bell peppers to it and fry for a minute. Now add cooked rice, salt for rice and pepper powder to the pan and mix the rice well with cooked vegetables. Slowly stir it with a wooden spatula or any other blunt spatulas for 2 to 4 minutes. Do not use any sharp spatulas since the rice will be broken to pieces. Transfer the dish to a serving bowl.


Side Dish: Can be served with tomato sauce, green chilly sauce, chilli chicken and chicken fry.

Vegetable Biryani

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

Ingredients :

Rice - 2 cups
Mixed Vegetables (Green Peas, Beans, Carrot, Butter Beans) - 1 cup (cut beans and carrot in to small pieces)
Onion - 2 (finely chopped)
Tomatoes (medium size) - 3 (finely chopped)
Ginger Garlic Paste - 1 tbsp
Coriander Powder - 2 tsp
Chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Mint Leaves - few
Ghee - 2 tbsp
Bay Leaf - 4
Cinnamon - 2'' stick
Aniseed - 2 tsp
Cloves - 4
Cardamom- 4
Salt - to taste
Cooking Oil 

Service For : 4 people
Cooking Time : 20 minutes

Cooking Instructions: 

Heat ghee in a pan and add the rice and stir fry it for 3 minutes. Measure the rice in a cup. For 1 cup of rice take 2 cups of water to cook.

Heat oil in a pressure cooker and saute it with bay leaf, aniseeds, cloves and cardamom. Add onions and fry it until it becomes soft. Add tomatoes, ginger garlic paste, and mint leaves to it and fry until tomatoes are mashed well. Add coriander Powder, chilly powder and turmeric powder to it and fry it for a while. Add the vegetables now and stir fry until oil separates from the dish. Now add the rice , measured water,  and salt and stir it gently. Once the water starts to boil well, simmer the flame and stir it once again gently and close the lid of the cooker. Let it cook for 10 minutes in simmer flame and then switch off the flame. once pressure is settle down completely, open the lid and stir the briyani well and transfer it to serving bowl. Yummy 'n' tasty biryani is ready to serve!

Side dish : onion raitha, vegetable kuruma and boiled egg

Sprout Chat

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

 
Ingredients:

Sprouted Green Gram - 1 cup
Mustard Seeds - 1 tsp
Broken Black Gram - 1 tsp
Dry Red Chilly - 2
Curry Leaves - few
Salt - to taste
Cooking Oil - 3 tsp

Cooking Instructions:

Ready to use sprouts are available in market now-a-days. But we can prepare sprouts at home too. Wash and clean the sprouts. Heat oil in a pan and saute it with mustard seeds, broken black gran, chilly and curry leaves. Add the sprouts, salt and a little of water. Let it cook until the sprouts become soft and it hardly takes about 4 minutes. Easy to cook and healthy breakfast / snack for all is ready to serve!

Blog About Save Tigers and Save Our National Animal!

Saving the tiger means saving mankind..

Not only is tiger a beautiful animal but it is also the indicator of the forest's health. Saving the tiger means we save the forest since tiger cannot live in places where trees have vanished and in turn secure food and water for all.

If we make sure tigers live, we have to make sure that deer, antelope and all other animals that the tiger eats (its prey base) live. To make sure that these herbivores live, we must make sure that all the trees, grass and other plants that these prey animals need for food are protected. In this way, the whole forest gets saved! Saving the tiger means saving its entire forest kingdom with all the other animals in it.

Also forests catch and help store rainwater and protect soils. In this way we protect our rivers and recharge groundwater sources. Areas with less trees lead to floods, killing people and destroying homes. It takes away the precious soil, leaving behind a wasteland. The soil jams up our lakes and dams, reducing their ability to store water. By destroying the tiger's home, we not only harm tigers, but also ourselves.

The tiger thus becomes the symbol for the protection of all species on our earth since it is at the top of the foodchain. This is why we sometimes call the tiger, an apex predator, an indicator of our ecosystem's health. There are just 1411 tigers now! Save the Tiger!


Source: National Tiger Conservation Authority and image1 and image2