Kitchen and Home Making

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 corian...

 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...

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 ...

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 & ...

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!...

Join with us in EFM - Oats SERIES! Rush up to send in your entries. For more details about the event, click HERE! Ingredients: Paasi Payaru / Pachai Payaru/ Green Gram - 1 cup Bengal Gram / Kadalai Parupu - 4 tbsp Rice Flour - 4 tbsp Onion – 1 (finely chopped) Green Chilly – 2 (finely chopped) Curry Leaves – few Salt - to taste Cooking Oil Cooking Instructions: Soak Green gram and Bengal gram in a bowl of water for an hour. After an hour drain the excess water and grind it little coarsely without adding water. Mix rice flour, chopped onions, chillies and curry leaves and enough salt to the grinded flour thoroughly. Divide the flour into equal number of small size of balls. Heat oil in a pan. Take a ball and flatten it with the palm of your hands. Slip the vada in oil and let it tocook in simmer flame itself. When one side is cooked, turn it to the other side and let it to cook well. Vada is ready to serve. You can provide this healthy snack with a cup of hot cof...

Join with us in EFM - Oats SERIES! Rush up to send in your entries. For more details about the event, click HERE! Ingredients: Maida / All purpose flour - 4 cups Water - 1 cup Cooking Oil - 1 tbsp ( for kneading) Salt - 1 tsp Sugar - 1/2 tsp Cooking Oil - 1/2 cup ( to cook parota)   Cooking Instructions: Mix maida, sugar, salt, 1 tbsp oil and enough amount of water and make a smooth dough. Spread 1 tbsp of oil over the dough and cover the dough with a damp cloth and keep it aside for about 2 hours. After an interval of 2 hours, Take a small portion of dough in your hand and Keep the dough in between the index finger and thumb and press it. You will get a lemon size ball from the dough. Repeat the same process until you finish the dough. Again cover those balls with a damp cloth and leave it for one more hour. More the time we leave the dough undisturbed, more easy for us to roll out parotas and parotas will be soft too. Now take a lemon size dough, apply oil in...