Tomato Chutney

Ingredients :

Tomato – 6 (finely chopped)
Onion – 1 medium size(lenghtwise chopped)
Tamarind – Small gooseberry Size (optional)
Garlic – 6 pieces
Dry Red Chilly – 6
Asafoetdia – 1 tsp
Mustard Seeds - 1 tsp
Salt – to taste
Cooking Oil

Cooking Time : 10 minutes

Cooking Instructions :




Heat oil in a pan and stir fry the onion till it turns golden brown. Add tomatoes, garlic, tamarind, chilly,asafoetodia and salt and stir fry for 5 minutes in a simmer flame.

Now finely grind it with required water.

Heat oil in a pan and season it with mustard seeds and add the chutney to it. Let it to cook until it starts to boil.

Side Dish:
Idli, Dosa

Tomato Gravy / Thakkali Thokku

Ingredients:

Tomato - 10
Chilli Powder-2 tsp or change it according to your taste
Garlic Pods – 8 (peel off the skin and chop fine)
Fenugreek Powder – ½ tsp
Asafoetodia – a pinch
Mustard Seeds– 1 tsp
Salt – to taste
Cooking Oil


Cooking Instructions:




Add tomatoes, garlic, chilli powder, asafoetodia, fenugreek powder and enough salt in a mixie or a food processor and grind it to a smooth paste.
Heat oil in a deep pan, and sauté it with mustard seeds. Now add the grind paste to it and keep stirring it in regular intervals. Otherwise it will stick to the pan. Cook in a low flame for about 20 minutes until the gravy not stick in the sides of the pan. When the gravy starts to leave the sides of the pan, switch off the flame and let it cool down.

Store this in a clean and dry box in refrigerator. We can store this tomato thokku for a long time if we do not use wet hands or wet spoon to take the gravy from the dish.

I tried out this recipe from Solaiachi blog. Thank u so much for sharing ur recipe, aachi!

Side Dish:
Goes well with chapatti, dosa, idli

Bitter Gourd & Dry Green Beans / Pavakai,Kaanja Mochai Payaru Kolambu

Ingredients:

Bitter Gourd – 100gms
Dry Green Beans – 50gms (soak in water overnight)
Tomato – 2 (finely chopped)
Onion – 1 (finely chopped)
Kolambu Podi – 4 tbsp
Asafoetodia – ½ tsp
Garlic pods – 8 (peel off the skin)
Mustard Seeds – 1 tsp
Curry Leaves –few
Salt – to taste
Cooking Oil


Cooking Instructions:




Soak dry green beans in water overnight. The other day drain the excess water. Add dry green beans in a pressure cooker with enough amount of water and cook for 3 whistles in high flame. Open the lid and drain excess water.

Cut bitter gourd into thin round slices.

Heat oil in a pressure cooker and sauté it with mustards seeds. Now add chopped onions, tomatoes, garlic pods and curry leaves, and fry until the oil comes out of the dish and tomato is mashed well. Add asafoetodia and enough salt to it now. Add bitter gourd, boiled dry green beans and kolambu podi to the cooker. Add enough water to it and stir it well so that no lumps are found. Close the lid and let it to cook for 3 whistles (depends upon the efficiency of the cooker) or bitter gourd and green gram is cooked well.

Open the lid of the cooker after pressure is released and let it to boil until it attains the kolambu consistency.

Side Dish: Tastes well with hot rice, and chapati

Mushroom Soup

Ingredients:

Button Mushrooms – 200 gms
Onion – 2 ( finely chopped)
Milk – 400ml
Butter – 1 tbsp
Wheat Flour – 2 tbsp
All Purpose Flour / Maida – 1 tbsp
Bay Leaf – 2
Cloves - 2
Pepper Corns – 4
Pepper Powder – to taste
Salt – to taste


Cooking Instructions:




Clean the mushrooms with a damp cloth and chop the caps and stems. Take 5 pieces of mushroom and slice it into thin pieces and keep aside.

Pour the milk in a pan along with bay leaf, pepper corns, and cloves. When the milk starts to boil well, switch off the flame and strain the milk in a bowl.

Now, heat up the butter in a medium pan and add chopped onions to it and cook until they're soft but not browned. Next add the mushrooms to it, and cook over a high heat for 3 minutes whilst stirring constantly. Sprinkle the wheat and all purpose flour over the mushrooms and mix well to combine. Stir in the flour and mix well, making sure all the mushrooms are well coated and stir it until the raw flavor of the flour leaves off the dish. Add the strained milk to it now and stir continuously so that no lumps are found. Cook for about 5 minutes and switch off the flame. Switch off the flame now and Let it cool for few minutes. Blend this mixture well in a mixie until it is smooth or with a blender.

Pour this mixture again in a pan and season with salt and pepper and reheat until boiling. It’s ready to serve. Garnish it with finely chopped coriander leaves.Serve it hot.

Aloo Mattar Paneer Masala

Ingredients:

Paneer – 100 gms (cut it into cubes)
Fresh Green peas – 50 gms
Potatoes – 3 (medium Size)
Onion – 1 medium size (finely chopped)
Tomato – 2 medium sizes (finely chopped)
Curd – 25 gms or a small ladleful
Ginger Garlic Paste – 1 tbsp
Coriander powder – 1 tbsp
Cumin Powder – ½ tsp
Red chilli powder – 1 tbsp or as you require
Turmeric powder – ½ tsp
Garam Masala – ½ tbsp
Cinnamon – 2
Cloves – 2
Bay Leaf – 1
Cardamom – 2
Sugar – ¼ tsp
Salt – to taste
Ghee – 1 tsp
Cooking Oil

Cooking Instructions:



Heat 1 tsp of ghee in a pan and fry paneer cubes in it until it is golden brown and keep it aside.

Add green peas and potato (cut it into two halves) in pressure cooker with a cup of water. Close the lid of the cooker and let it to cook for 3 whistles in high flame or cook until it is tender. Open the lid and drain the excess water.

Heat oil in a pan and saute it with cinnamon, cloves, bay leaf and cardamom. Add finely chopped onion to it and fry it a while. Add coriander powder, cumin powder, chilly powder, garam masala and turmeric powder to it and fry until the raw smell leaves off. Add this mixture to a mixer grinder and grind it finely.

Heat oil in a pan and saute the grind paste. Now add tomatoes to it and cook until tomatoes are mashed well. Now add peas and potatoes to it and fry until the masala coats well on the dish. Add curd, paneer cubes, sugar and a little of water to it and mix it well. Let it to cook for few minutes until the required consistency attains and then switch off the flame and transfer it to the serving bowl. Aloo Mattar Paneer Masala is ready to serve.

Side Dish: Goes well with Chapati, Naan, Kulcha and Poori

Cow Gram Curry / Choula Ambat and Awards!

Ingredients:

Cow Gram / Karamani / Thattai Payaru – 200gms
Tomato – 2 (finely chopped)
Onion – 1 (finely chopped)
Kolambu Podi – 3 tbsp
Turmeric Powder – 1 tsp
Asafoetodia – ½ tsp
Garlic pods – 6 (peel the skin and crush it)
Mustard Seeds – 1 tsp
Curry Leaves –few
Salt – to taste
Cooking Oil

Cooking Time: 10 minutes
Service For: 3 People

Cooking Instructions:




Soak Cow Gram in water for 3 hours in hot boiling water.

Heat oil in a pressure cooker and add mustards seeds and fry it a while. Now add chopped onions, tomatoes, garlic pods and curry leaves, and fry until the oil comes out of the dish and tomato is mashed well. Add turmeric powder, asafoetodia and enough salt to it now. Add cow gram, and kolambu podi to the cooker. Add enough water to it and stir it well so that no lumps are found. Close the lid and let it to cook for 5 whistles (depends upon the efficiency of the cooker) or until cow gram is cooked well.

Open the lid of the cooker after pressure is released and let it to boil until the curry thickens well.


Side dish:
Rice, Chapatis, Pooris and Puttu

Coming back to awards, Andhra Flavors, Ramya and Pavani has shared their Kreativ Blogger Award with me. Thank u so much friends! i really feel honored!



Ramya and Pavani has awarded me with 360° Foodie Award, Yum Yum Blog Award and Great Buddy Award. Thanks a lot to both of u!







I would like to share these awards with all my blogger friends who has encouraged me a lot from the day i started blogging.

Roti / Chapati

Ingredients:

Wheat Flour – 2 cups
Salt – ½ tsp
Oil – 6 tbsp (to prepare dough)
Boiled Milk – 25 ml

Cooking Instructions:


Add wheat flour, salt, oil and milk and knead the flour gently. Add water to the flour gradually to prepare a firm and soft dough. Knead the dough well for a while so that the dough will become too soft. The dough should not be too hard. Cover the dough with a wet muslin cloth or a plate and set it aside for an hour and it helps to prepare soft chapatis.



Divide the dough into equal lemon size balls. Dip each ball in the dry wheat flour and roll it out into round shape {about 5 to 6 inches} with a rolling pin using flour to avoid sticking.

Place a tawa on the stove and let it to heat well. Put a rolled chapatti on the tawa, pour a teaspoon of oil around the edges of chapatti and let it to fry well. When u see bubbles forming on the top, turn the chapatti to its other side and let it to cook well. Npw again turn the chapati to the cooked side and let it fry for few seconds and remove from the tawa. Now hot chapattis are ready to serve.



If you want to make ur kids to eat chapati, here is a tip. Roll ou the chapati dough in different shapes, which your kids love and cook it and serve them. They will eat themselves and finish their plate soon. Here i have prepared a cat and fish chapati for my son. He really enjoyed it.









Side Dish : Check out here.

Ragi / Keppai Dosa

Ingredients:


Dosa Batter
– 2 cups
Ragi Flour / Keppai Maavu – ½ cup


Cooking Instructions:




Mix ragi flour and dosa batter together with little water without forming any lumps. The batter should not be too thick. It should be in the right consistency of dosa batter.

Heat dosa tawa / pan or a flat tawa and take a ladleful of batter. Spread the batter in a circular motion from the center of the tawa to the edges of the tawa. Pour 1 tsp of oil on the edges of the dosa. When one side is cooked well (turns little brown), Flip the dosa to the other side and let it cook well. Once it is cooked remove the dosa from the pan and transfer to the plate.

Side Dish:
Onion chutney

One of my good friends and well wisher Sangeeth is Conducting Eat healthy-Fight Diabetes Contest. I like to send the following diabetic recipes for her contest.

1. Ragi Dosa

2. Chapathi

3. Bitter Gourd & Dry Beans Kolambu

4. Apple Milkshake

5. Paruppu Vadai

6. Onion Bhajji

7. Buttermilk

8. Garlic Kolambu

9. Poori

10. Onion Masala

11. Cabbage Dhal Kootu

12. Cauliflower 65

13. Cauliflower Kolambu

14. Soya Beans Curry

15. Tomato Rice

16. Tomato Kolambu

17. Tomato Thokku

18. Bengal Gram Chutney

19. Onion Chutney

20. Tomato Chutney

21. Ragi Puttu

22. Palak Paneer

23. MulluMurungai Keerai Vadai / Bhangarapan Bhairi

24. Keerai Saaru / Bajji Chaar

25. Keerai Kolambu

26. Spinach / Keerai Poriyal

27. Spinach / Keerai Kootu (Type 1)

28. Bitter Gourd Fry

29. Fenugreek Powder

EFM (Event for the Month) November with the Theme - Sweets!

I am really thankful to all the bloggers and non-bloggers who participated in the EFM - Chicken. Round Up of the EFM - Chicken goes here.

Now its time to announce the theme for this month. Theme for EFM (Event for the Month) for the month of November is "Sweets". Hope Sweets are favorite to all of us and we have lot of varieties to taste. So, come out with all your sweet recipes and am awaiting eagerly for your sweet entries.



The most important thing is include any type of sweets except the cake varieties.


Rules for Participating in the Event:


1. Prepare any type of Sweet and post it in your blog in the month of November to December, 2008 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 with the logo and a link back to this page.

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

4. Subscribe to my blog via E-mail and it is a must to participate in the event.

5. Email your entry to srikitchen@gmail.com, with "EFM Theme - Sweet" 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 15th, 2008. 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.

Mega Round Up - Chicken Event!

I never thought the response for the Chicken Event would be so immense. I am really very happy and thank you all for your support and encouragement.

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.

Soup



1. Chettinaad Kozhi Rasam from Vanisri of Illatharasi

2. Chicken Soup from Vanisri of Illatharasai

3. Spicy Chili from Aartee of From the Kitchen

Gravy



1. Chettinaad Pepper Chicken from Lakshmi Venkatesh of Kitchen Chronicles

2. Nilgiri Chicken Kuruma from Cham of Spice-Club

3. Murg Kalia from Arundati of Gourmet Affair

4. Szechwan Chicken from Pavani of Food Lovers

5. Chicken Gravy from VaniSri of Illatharasi

6. Naatu Kozhi Kolambu from Ramya of Ramya's Kitchen Corner

7. Chicken in Tomato Gravy from Aartee of From the Kitchen

8. Coriander Leaves Chicken Gravy from Priya of Priya's Easy N Tasty Recipes


Curry



1. Spicy Chicken Curry from Aartee of Nalabagham

2. Chicken Do Pyaza from Meera of Enjoy Indian Food

3. Mango Chicken Curry from Shreya of Mom's Cooking

4. Spinach Pepper Chicken from Pallavi of All Thingz Yummy

5. Methi Chicken from Pallavi of All Thingz Yummy

6. Yummy Chicken Curry from Pallavi of All Thingz Yummy

7. Bengali Chicken Rezala from Priyanka of Asankhana

8. Murgir Jhol from Priyanka of Asankhana

9. Chettinaad Chicken Curry from Vanisri of Illatharasi

10. Chicken Kuruma from Vanisri of Illatharasi

11. Pepper Chicken Curry from Vanisri of Illatharasi

12. Simple Chicken Curry from Ramya of Ramya's Kitchen Corner

13. Chicken Curry from Ramya of Ramya's Kitchen Corner

14. Chicken-Do-Peyaja from Sudeshna of Here I Cook

15. Yummy Chicken Fry from Aparna of Sumi's Weblog


Starter



1. Harees, the Spicy Chicken Porridge from Yasmeen of Health Nut

2. Spaghetti and Meatballs from Aartee of Nalabagham

3. Sizzlin' Chicken from Manasi Khedlekar of Kiss The Cook

4. Chicken Bujji from Pavani of Food Lovers

5. Easy Tandoori Style Grilled Chicken from Pallavi of All Thingz Yummy

6. South Western Egg Rolls from Meeso of For The Love of Food

7. Tandoori Chicken from Arundati of Gourmet Affair

8. Tandoori Chicken from Ramya of Ramya's Kitchen Corner

9. Chilly Chicken from Ramya of Ramya's Kitchen Corner

10. Chicken Pie and Chicken Croquettes from Ivy of Kopiaste

11. Chicken Samosa from Suma of Suma's Cuisine

12. Kodi Vepudu from Kamala of Moms Recipes

13. Baked Chicken Wings from Suma of Suma's Cuisine

14. Chicken Cheddar from Suma of Suma's Cuisine

15. ">Chicken 65 from Priya of Priya's Easy N Tasty Recipes

16. Chicken Wings from Priya of Priya's Easy N Tasty Recipes

17. Sheekh Kabab from Soma Rathore of Ecurry.com

Kabab ( Also known as kebab, kabob) refers to meat dishes in the Middle East, Mediterranean, South and Central Asia, Africa, consisting of grilled meat on skewers or sticks. In America its more popularly known as Shish Kabob.

Sheekh Kabab is what it is called in India (Sheekh is the Iron Rod and Kabab is the Meat) and is usually cooked in the tandoor. The indirect heat from the tandoor cooks the meat very slowly while retaining all the moisture. This makes the kababs soft morsels of yum!!

Ingredients:

1. 1lb minced/ground Chicken
2. 1/2 Small Onion chopped very fine
3. 2 teaspoons cilantro chopped very fine
4. 1 tablespoon garlic paste
5. 1 teaspoon ginger paste
6. Salt to taste
7. 1 teaspoon fresh coarsely crushed peppercorns
8. 2 tablespoons corn starch
9. 1/4 teaspoon garam masala
10. 1 teaspoon Cumin seeds (rub them in the palm of your hands to release the flavor)
11. Ghee to brush the kabobs and cook in it.
12. 1/3 teaspoon turmeric
13. A pinch of Orange food color (Optional)
14. 1 tablespoon sour creme
15. 4 hot green peppers (like serrano) chopped fine
16. 1 teaspoon carom seeds (ajwain seeds) - crushed

Preparation:
Minced Chicken mixed with all the ingredients

Minced Chicken mixed with all the ingredients

Mix all the ingredients above except the ghee and let it sit for for about 15 minutes.

Skewered Chicken

Take a handful of the mix, flatten it and roll it into sausages and insert the skewers through it. Brush them with ghee.


You can either grill them on the outside grill. Or you can do it in the broiler (preheat the broiler to 375 and cook on foil till done but not blackened).

Shish Kabob

I have done these on a skillet on the stove and it works just fine. Brush the skillet with ghee and place the skewers. Cover and cook for about 6-8 minutes and then uncover and cook at high heat. Turn around the skewers to cook on all the sides.
Serve with grilled tomatoes and Jeera Rice.


Side Dish



1. Chicken Keema Fry from Aparna of Sumi's Weblog

2. Chicken Fry from Vanisri of Illatharasi

3. Chicken Kheema from Suma of Suma's Cuisine

4. Coorgi Chicken Pepper Fry from Vani of Mysoorean

5. Chicken Fry from Aaartee of From the Kitchen

6. Pepper Chicken from Aartee of From The Kitchen


Main Course



1. Spicy Chicken Briyani from Suma of Suma's Cuisine

2. Chicken Makhan from PG of My Kitchen Stories

3. Cashew Chicken from PG of My Kitchen Stories

4. Chicken Briyani from Vanisri of Illatharasi

5. Chicken Briyani from Ramya of Ramya's Kitchen Corner

6. Chicken Briyani from Aartee of From The Kitchen

7. Fajita from Aartee of From The Kitchen

8. Mustard Chicken from Priya of Priya's Easy N Tasty Recipes

Back from Vacation and Awards!!!

I enjoyed my vacation well to the fullest i can and i missed allmy blogger buddies. I have received number of entries for the chicken event and thanks to everybody for participating in the event. As soon as possible, i will be here again with the round up of the chicken event!

Some of my blogger friends has received me back to this blogger world with their awards.

Sireesha and Sudeshna has passed me their lovely "Chocoholic Award" and am very happy to receive it from both of them.



Ramya has passed me her "Hard Working Bloggers Award" and Thank u so much Ramya!



Sudeshna has passed me her cute "Butterfly Award" and thank u so much dear!



And I like to pass this award to all my blogger friends who are my great support and backbone to develop this blog to this extent!

And one more happiness to be shared with you all! My blog has been once again selected this month too as a to be featured in Sangeeth's blog! I feel very happy to be a "Featured Food Blog" and thanks Sangeeth!