COCONUT CHICKEN CURRY

Ingredients-

1 whole coconut, grated
500 gms chicken, your fav pieces
1 large onion, chopped
1 small tomato, chopped
1 tbsp ginger and garlic paste
1/4 tsp turmeric pwd
1/2 tsp chilli pwd
1 tsp cumin pwd
2 tbsp oil
Salt to taste
1/2 cup water
5 tbsp coriander, chopped

Method--

* In a pan heat the oil.
* Add the onions and saute till golden brown.
* Add the tomato and cook well.
* Add the ginger garlic paste and cook it well.
* Add the all the spices and mix well.
* Add 2 tbsp water and cook the spices well.
* Add the chicken and mix well to coat in the spice mixture.
* Add the coconut and salt to taste and mix well.
* Let it cook covered for 5-8 min.
* Add the water and let it cook covered till the chicken is done.
* Garnish with coriander and serve hot with rice or chapatti.
ENJOY !!!!

I'M BACK

Hi all,

sorry for the delay in posting as we were shifting house. we did it on sunday 30 th june . But after that it took so many days for the phone co. to shift the telephone line. It got connected just a few ins back. So will post religiously from tomorrow as usual. And thanks to all for being so patient and do keep visiting.
love u all.

PRAWN, CORN AND POTATO CAKES

Ingredients-

3 large potatoes, boiled
1/2 cup corn, chopped roughly
1/2 cup prawn, cooked and chopped roughly
4 tbsp spring onion, chopped
1 cup bread crumbs
1 egg
oil for frying
salt to taste
pepper to taste

Method-

* In a bowl mix the potatoes, prawn, corn and spring onion.
* Add seasoning and mix well with hand.
* Add 1 egg and mix well.
* Add 2-3 tbsp breadcrumbs and mix well.
* Make cakes of desired shape and size.
* Coat in breadcrumbs and rest for 5 min.
* Heat oil in a pan and deep fry the cakes.
* Serve hot with any salsa or chutney. Enjoy!!!!!!!!

LEMONGRASS PRAWNS

Ingredients-

6 large prawns
2 stalks lemongrass
1 tbsp lemon juice
salt to taste
pepper to taste
2 tbsp oil

Method-

* Chop the lemon grass very finely.
* Marinate the prawns in lemongrass, lemon juice, salt and pepper.
* Heat oil in a pan.
* Add the prawns and let them cook.
* 3 min on each side.
* Serve as it is or with greens on a salad.

INSTANT GOOSEBERRY PICKLE

Ingredients-

500 gms gooseberries
1 tsp methi/fenugreek seeds
1 tsp jeera/cumin seeds
2 tbsp jaggery
1 tsp hing/asofetida
2 tbsp lemon juice
4 tbsp mustard oil
1 dried whole red chilli, broken into pieces
4 tsp salt

Method-

* Boil the goose berries in water for about 10-15 min.
* In a pan heat the mustard oil.
* Add the fenugreek, chilli and cumin seeds.
* Let them splutter.
* Add the asofetida and let it cook for 2 min.
* Add the jaggery and let it melt completely.
* Add the gooseberries and mix well, so that they coat with the spices.
* Add the lemon juice and mix well.
* Add the salt and mix.
* The pickle is ready.

CHIKOO HALWA----MUD APPLE PUDDING

Ingredients-

500 ml milk
1 cup condensed milk
6 chikoo, reed with some milk (smooth puree using about 3-4 tbsp milk)
1 tbsp ghee
3 tbsp sugar
4 tbsp chopped nuts for garnish (cahsew and almonds)
1 tbsp raisins
1/4 tsp cardamom pwd

Method-
* In a pan put milk and heat, not boil.
* Add the condensed milk and bring to a boil and let it reduce a little.
* Add the chikoo puree and mix well.
* Add the sugar and ghee.
* Keep stirring the mixture for 7-8 min.
* When it starts leaving the sides of the pan it is ready.
* Take it off the fire and add the nuts and raisins.
* Also add the cardamom owd and mix well.
* Can be served hot or cold. Enjoy!!!!

TAMATAR WALE BAINGAN---AUBERGINE WITH TOMATOES

Ingredients-

1 large aubergine or about 10 small ones
1 large tomato, finely chopped
1 tbsp oil and oil for frying
1 tsp kalonji or nigella seeds
1 tsp ginger, chopped
1 tsp cumin pwd
1/2 tsp turmeric pwd
salt to taste

Method-

* If using small aubergines, slit them till the stem.
* Or dice the large aubergine.
* Deep fry the aubergine till lightly golden.
* In a pan heat the oil.
* Add the kalonji seeds and let them splutter.
* Add the ginger and saute well for 3 min.
* Ad the tomatoes and saute well for 5 min.
* Add the spices and mix well.
* Add half cup water and cook weel for about 6 min.
* Add the aubergine and coat well in the spice mix.
* Season with salt.
* Serve hot with chapati.

TOMATO GRATIN

Ingredients-

2 large tomatooe
1 tbsp dijon mustard
salt to taste
pepper to taste
red chilli pwd to taste
3 tablespoons melted butter
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese


Method-

* Cut tomatoes in half.
* Spread cut side with mustard and sprinkle with a little salt, pepper, and chilli pwd to taste.
* Combine melted butter, bread crumbs, and Parmesan cheese.
* Spoon crumb mixture over the top of each tomato half.
* Place under the salamander and gratinate until crumbs are browned and tomatoes are tender.
* Serve hot and Enjoy !!!!!!!!!!

PESTO ROASTED TOMATOES

Ingredients-

1 cup cherry tomatoes
2 tbsp pesto
3 tbsp olive oil
Salt to taste
Pepper to taste
Parchment paper or kitchen foil

Method-

* In a bowl mix the pesto and olive oil.
* Season with salt and pepper.
* Wash and dry the tomatoes and make small cuts on the bottom.
* Mix with the pesto.
* Make a small bowl with the foil.
* Put the tomatoes in the foil.
* Bake in a pre-heated oven at 120 C for about 7-10 min.
* Serve hot. Can be used in a salad or with meats.

SPROUT SALAD WITH TANDOORI CHICKEN AND BOILED EGG

Ingredients-

1/2 cup sprouts, any (i used green moong dal)

1 small head iceberg lettuce

2 tbsp yoghurt

salt to taste

pepper to taste

1 boiled egg

1 piece tandoori chicken

Method-

* Wash the lettuce leaves in ice cold water so that they become crisp.

* In a bowl mix the salt and pepper in the yoghurt.

* Add the sprouts and the lettuce, and mix well with a light hand.

* Arrange on a plate.

* Shred the chicken piece and arrange on the salad.

* Shell the egg and either half or quarter, and arrange on the salad.

* Serve chilled. Enjoy !!!!!!!