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Chicken Masala

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Category :

Ingredients
Chicken (cut into small pieces) - 1
Onion - 1
Tomato - 1
Ginger/Garlic Paste - 2 tbsp
Turmeric Powder - 1 tsp
Shakthi Chicken Masala - 3 tbsp
Chilli Powder - 2 tbsp
Dhania Powder - 3 tbsp

Grind:
Coconut - 2 tbsp
Cashews - 6
Poppy Seeds - 1 tsp
Sombu - 1 tsp

Seasoning:
Urad Dhal - 1 tsp
Cloves - 3
Cardamom - 3
Cinnamon - 1 small stick
Star Anise - 2 petals
Dried Chilli - 2
Curry Leaf - 2 stems

Method
1. Heat oil in a pan. Fry seasonings. Add ginger garlic paste and fry for about 1 min.
2. Add onion and fry until light brown. Add tomatoes.
3. Once tomato softens, add chicken pieces and turmeric powder and fry for sometime.
4. Add chilli powder, dhania powder, shakthi masala and salt.
5. When chicken ¾ cooked, remove from pan and set aside (leave gravy in the pan).
6. Add ground paste to the gravy in the pan and fry until it thickens. Transfer the chicken pieces back to the pan and fry for another 10 mins.

Mealmaker Kulambu

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Category : ,

The Finished Product:

Ingredients
Mealmaker - 1 cup
Onion - 1
Chilli Powder - 2 tbsp
Dhania Powder - 4 tbsp
Tamarind
Turmeric powder
Salt

Grind:
Tomato - 1 large
Almonds - 10
Cashews - 5
Sombu - 1 tsp
Cumin - 1 tsp
Poppy Seeds - ½ tsp
Ginger - Small piece

Seasoning:
Oil
Urad Dhal
Mustard Seeds
Fenugreek
Bay Leaf
Cinnamon

Method
1. Soak mealmaker in hot water for 5 mins. Rinse twice in cold water.
2. Heat little oil in pressure cooker. Fry mealmaker with turmeric powder for 3 mins. Add water and ½ tsp salt and cook until 1 whistle. Drain mealmaker and set aside.
3. In another pan, heat oil and fry seasonings. Add onion and fry till light brown.
4. Add ground paste and cook for 3 mins.
5. Add turmeric powder, chilli powder and dhania powder and fry for another 3 mins.
6. Pour tamarind juice and water and boil for about 10 mins.
7. When gravy is thick, add mealmaker and cook for another 5 mins.

Fried Rice Sticks (Mai-Fun)

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Category :

The Finished Product:


Ingredients
Rice Sticks -1 packet
Assortment of vegetables - 2 cups
(Cabbage, carrot, capsicum,
baby corn, bean sprouts)
Tofu (cubed) - 1 box
Tomato - 1 small
Light soy sauce - per taste
Onion - 1 large
Shallots - 2
Garlic - 3 cloves
Chilli powder - per tasteVegetable stock (optional) - 1 cube, dissolved in hot water


Method
1. Soak rice sticks in tap water for 30 mins. Drain the water, cut into medium length and keep aside.
2. Pan-fry the tofu with a little soy sauce and chilli powder. Keep aside.
3. Heat oil in a large wok. Fry the shallots. Once browned, removed with slotted spoon and keep aside.
4. Grind tomato, ¼ onion and garlic. Fry ground mixture in oil retained in previous step. Add chilli powder, salt, soy sauce and vegetable stock and continue frying.
5. Once raw smell is gone, add thinly sliced vegetables (except cabbage and capsicum) and cook for 3 minutes.
6. Add cabbage, capsicum and rice sticks. Mix well and cook for few minutes.
7. Add fried onion and fried tofu. Turn off heat and keep covered for 3 minutes.

Vegetable Masala Fried Rice

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Category :

The Finished Product:


Ingredients:
Basmathi Rice: 2 cups
Assorted Veggies: (Cabbage, Carrot, beans, corn, caulifower, baby corn, peas) 2 cups
Onion: 1
Chilli Powder: 3 teaspoons
Dhania Powder: 2 tablespoon
Garam Masala: 1 teaspoon
Salt
Cashews
Cilantro
Ghee
Grind:
Red Chillies: 4
Channa Dhal: 1 teaspoon
Sombu: 1 teaspoon
(dry roast and grind these ingredients)
Seasoning:
Cardamom: 4
Cloves: 4
Cinnamon: 1 stick
Bay Leaf: 2
Mustard Seeds
Urad Dhal
Method:
1. Wash rice and soak for 10 minutes.
2. Cook rice with 3 cups of water and 1 teaspoon salt. Once cooked, transfer to a plate to cool.
3. Heat ghee in a pan and fry cashews and half the onion. Keep aside.
4. Heat little oil and fry seasonings. Add remaining onion and tomato and fry until soft.
5. Add turmeric, chilli powder, dhania powder and garam masala. Fry for 3 mins.
6. Add chopped vegetables (except cabbage) and cook for 2 mins.
7. Add cabbage and cook with enough salt.
8. Add the cooked rice to the pan little by little, mixing the vegetables with the rice.
9. Add ground powder, cilantro and fried cahews and onions. Turn off heat and keep pan covered for 5 minutes.

Tofu Cutlet

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Category :

The Finished Product:


Ingredients:
Tofu(Medium Firm): 1 packet
Potato (Boiled and Mashed): 1
Bengal Gram Flour: 2 tablespoon
Corn Flour: 1 tablespoon
Green Chilli (Finely Chopped): 2
Ginger (Finely Chopped): 1 teaspoon
Chilli Powder: 1 teaspoon
Cilantro (Finely Chopped)
Turmeric Powder
Salt.
Method:
1. Mash tofu and mix with mashed Potato.
2. Mix with all the remaining ingredients.
3. Make into lemon-sized balls, flatten and deep fry until golden brown.

Vegetable Soup

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Category :

The Finished Product:



Ingredients:
Carrot: 2
Brocolli: 1 crown
Onion: 1
Tomato:1
Enoki (straw) Mushroom: 1 Packet (remove the roots)
Green Chilli: 1
Vegetable Stock: 1 cube (Knorr Vegetable Bouillion









Salt
Pepper
Method:
1) Heat little oil in presuure cooker. Lightly saute onion, tomato, carrot and all vegetables..
2) Add 1 cup of water and the stock cube. Cover and cook for 3 whistles.
3) Open the cooker and let the contents cool. Then grind the contents to a smooth texture.
4) Transfer to vessel, add sufficient water, salt pepper and heat through.

ALMOND BURFEE

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Category :

Ingredients:
Almonds - 1 cup
Sugar -equal amount as ground almond paste
Ghee -butter stick, melted
Saffron - pinch

Method
1. Soak almonds in hot wter for 10 mins. Peel off the skin and grind to smooth paste with saffron and just enough water,
2. Measure the grouond paste. Add equal amount of sugar (little less if desired).
3. Heat almond-sugar mixture in a non-stick pan over medium flame, stirring constantly.
4. When mixture starts to stick to bottom of pan, add ghee little by little.
5. Stir until mixture stops sticking to the sides of the pan (about 30 mins).
6. Pour onto a greased tray. Cut into diamond shape in 5 mins when it is still warm.

Vasantha Achi's Cooking Meetup

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The most wanted Achi's Cooking meetup happened today at Meena Babu's house in Farifax. Our chief cook, Vasantha Achi led the show with her great mouth watering recepies. For those who couldn't make it for the show visit the picture gallery to get a feel for it!

Our menu for the day:

For Appetizers:
1) Vegetable Soup
2) Tofu Cutlet
3) Fruit Punch (Meena Babu's quick thirst quenching drink!) -- A must try!!!

Main Course:
1) Vegetable Masala Fried Rice
2) Fried Rice Sticks (Mai Fun)
3) Mealmaker Kulumbu
4) Chicken Masala

Dessert:
1) Almond Burfee


I have posted all the above recipe's in today's blog... Try them out and send in your comments....
A few pictures from this great event: