Baby Potatoes with Peanuts(Microwave Recipe)

This simple and yumm Baby Potato stir-fry needs 15 mins M/W cooking time and this serves 3-4 nos.This stir-fry is done with delicately balanced spices and it combines the aroma of ginger garlic,cumin and
asafoetida nicely to make this dish simply flavorful. U can try this dish with Potato,Brinjal,Boiled Egg slices,Arvi, Yam, Ladiesfingers, Mushroom, Capsicum, Bajji Chillies, Tapioca and even with Sweet Potato wedges.Try Simple and simply delicious at home!.Enjoy Cooking at home!.Enjoy Ur Meal!. BonAppetit!.

Baby Potatoes with Peanuts(M/W)

Ingredients:
150 gms baby potatoes
2 tbsp peanuts(roasted n peeled)
a pinch of turmeric powder
1/4 tsp cumin seeds
1 cm size ginger
1 garlic clove
a pinch of asafoetida powder
1 green chilli
1/2 tsp salt to taste
1 tbsp oil
a sprig of curry leaves
1 tsp chopped coriander leaves

Directions:
1.Microwave baby potatoes with 1 cup water for abt 10 mins on high after pricking it with a fork. Take this out and peel off the skin.
2.Coarsely grind Peanut,ginger,garlic clove and green chilli.
3.Take a Microwave-safe bowl and add n mix baby potatoes with oil,ground masala, cumin seeds, turmeric powder and asafoetida powder. M/W this for abt 3-4 mins on high.
4.Sprinkle salt,curry leaves and chopped coriander leaves. Microwvave this on medium-high for abt 2-3 mins.

5.Serve it hot with Steamed Rice and Sambar or Rasam.

Stuffed Malai Kofta Gravy(Restaurant Style)

This Gravy uses dairy products like cream or malai or mawa or milk and cheese. U can try Kofta using grated cheese or mawa or grated paneer. This  mild-spiced Gravy is rich and creamy.U can do it semi-dry  or Gravy type.Koftas can be stuffed with cashews and kismis to make it even richer. U can try Meatballs with this Gravy for an easy Curry. Try this recipe at home and Enjoy Ur Meal!. BonAppetit!.

Stuffed Malai Kofta Gravy(Restaurant Style)

Ingredients:

For The Kofta:
1/3 cup  boiled and mashed potato or mixed veg
4 tsp grated cheese or mawa
a pinch of grated ginger
1/5 tsp red chilli powder or 1 small green chilli-pasted
a pinch of cumin powder
1/5 tsp garam masala powder or a pinch of cardamom powder
1/4 tsp sugar
1/4 tsp salt
2 tsp cornflour
crushed 15 cashewnuts with 15 kismis
100 ml oil for deep-frying

For The  Gravy:
1 medium sized onion + 1 medium sized tomato - pasted together
1 tsp fresh ginger-garlic paste
1/2 tsp red chilli powder
1/2 tsp garam masala powder
1/6 tsp cumin powder and turmeric powder
1/4 tsp coriander powder
6-7 cashews pasted with 1 tsp soaked poppy seeds
2 tsp + 1 tsp lowfat cream
1/2 tsp sugar
1/2 tsp salt
1 tsp chopped fresh coriander leaves
2 tsp oil
50 ml lowfat milk + 100 ml water

Directions:
1.Mix mashed potato or mixed vegs with grated cheese or mawa and all other spices.
2.Make small balls and fill it with crushed cashewnut and kismis at the centre.
3.Make thick paste of cornflour with 1 tbsp warm water and roll the balls with cornflour paste.
4.Heat oil in a kadai and deep-fry these balls.Keep them aside.

For the Gravy:
1.Heat oil in a kadai and saute onion + tomato paste for some time.
2.Now add garlic ginger paste and stir it for 3 mins.
3.Add all the dry spices and salt, stir it for 3 more mins.
4.Add cashew-poppy seeds paste and sugar, stir it for  2 mins.
5.Add some water and milk and cook it covered for 3 mins.
6.Now add the koftas & Add cream or beaten malai and stir it well.
7.Serve it garnished with chopped coriander leaves & 1 tsp cream on top with Rice or Indian Breads.

Egg 65 (Shallow-fried & M/W)

Lastweek  I posted few Veggie 65 recipes and Chicken 65 recipe. In continuation of that I publish this Egg 65 which can also be done like Chicken 65,a popular sidedish or starter in South India. U will be seeing this done shallow-fried or using M/W in this recipe. Try this recipe at home and Enjoy Ur Meal!. BonAppetit!.

1.Egg 65 - Shallow-fried:

Ingredients:
3 - 4 boiled eggs - de-shelled and sliced lengthwise
1 tsp kashmiri red chilli powder
1/2 tsp cayenne pepper powder
1/4 tsp garlic powder
1/4 tsp ginger powder
a pinch of cinnamon powder - optional
a pinch of clove powder - optional
a pinch of food colour - optional
1 tbsp + 2 tsp refined oil for deep-frying

Directions:
1.Boil the Eggs using required water for abt 8 - 9 mins on medium flame. De-shell the Egg and slice them lengthwise or into required shape and size.
2.Mix the Spices and food colour(optional) with 1 tbsp oil. Apply it on the Egg slices and marinate them for 10 mins .
3.Heat 2 tsp oil in a flat-bottomed pan and shallow-fry the marinated Egg pieces till they get done lightly-brown  on the sides.
4.Serve it with Veg Salad or lemon-wedges along with Steamed Rice and Sambar or Rasam Or Yogurt or Chapati.

2.Egg 65 - Using Microwave Oven

Ingredients:
3 - 4 boiled eggs - de-shelled and sliced lengthwise
1 tsp kashmiri red chilli powder
1/2 tsp cayenne pepper powder
1/4 tsp garlic powder
1/4 tsp ginger powder
a pinch of cinnamon powder - optional
a pinch of clove powder - optional
a pinch of food colour - optional
1 tbsp + 2 tsp refined oil for deep-frying

Directions:
1.Boil the Eggs using required water for abt 8 - 9 mins on medium flame. Deshell the Egg and slice them lengthwise or into required shape and size.
2.Mix the Spices and food colour(optional) with 2 tsp oil. Apply it on the Egg slices and marinate them for 10 mins .
3.Apply oil over them and Microwave this on high for 2 mins using a microwave-safe  bowl.Take the bowl out mix it well with 1 tsp oil and Microwave it on medium-high for 2 mins more.
4.Serve it with Veg Salad or lemon-wedges along with Steamed Rice and Sambar or Rasam Or Yogurt or Chapati.

Custard with Mixed Fruits,DryFruits & Vegs

This post brings U three basic Free Flow Custard Desserts done with Mixed Fruits,Mixed Dry Fruits and grated Veg. We all know that thus prepared Custard can be served with Icecream, Jelly, Jams, Chocolate Flakes n nuts or Choco chips or Choco Syrup or honey etc... U can caramelize fruits like apple and banana and serve it with this Custard. This Dessert gives a delicious finish to a filling Meal esp a must-serve in the Weekend Meals Menu!. This ageold Evergreen Custard is being served even now as an yumm n easy Dessert along a wholesome Meal!. Try  it at home!. Enjoy Easy Desserts at home!. BonAppetit!.

1.Free Flow Custard with Mixed Fruits:

Ingredients:
500 ml  low-fat milk
3 tbsp vanilla-flavored custard powder
60 gms sugar
150 gms of mixed fruits like(seedless grapes,banana slits,Apple pieces,pineapple chunks,pomegranate seeds, strawberry etc...)

Directions:
1.Boil milk and dissolve sugar in it.
2.Dissolve 3 tbsp custard powder in 50 ml warm milk and stir-in to the Step 1 mix and mix well so that no lumps shd form.
3.Arrange Mixed fruits equally in 4  Dessert Bowls and pour in 50 ml custard over the fruits.

4.Refrigerate it for 40 mins atleast before serving it with diff toppings like Icecream scoops etc.

2.Free Flow Custard with Mixed Dry Fruits:

Ingredients:
500 ml  low-fat milk
3 tbsp vanilla-flavored custard powder
60 gms sugar
80 - 100 gms of mixed dry-fruits - soaked in water for 10 - 15 mins

Directions:
1.Boil milk and dissolve sugar in it.
2.Dissolve 3 tbsp custard powder in 50 ml warm milk and stir-in to the Step 1 mix and mix well so that no lumps shd form.
3.Arrange Mixed dry-fruits equally in 4  Dessert Bowls and pour in 50 ml custard over the dry-fruits.

4.Refrigerate it for 40 mins atleast before serving it with diff toppings like Icecream scoops etc..

3.Free Flow Custard with Mixed Vegs:

Ingredients:
500 ml low-fat milk
3 tbsp vanilla-flavored custard powder
60 gms sugar
50 - 75 gms of mixed veggies like grated carrot,beetroot,cucumber etc

Directions:
1.Boil milk and dissolve sugar in it.
2.Dissolve 3 tbsp custard powder in 50 ml warm milk and stir-in to the Step 1 mix and mix well so that no lumps shd form.
3.Arrange graed Mixed Vegs equally in 4  Dessert Bowls and pour in 50 ml custard over them.

4.Refrigerate it for 40 mins atleast before serving it with diff toppings like Icecream scoops etc..

Ladiesfingers Stirfry (A Microwave Recipe)

Try this simple and tasty Okra Stir-Fry which needs 7 mins M/W cooking time to serve 3-4 nos on a hectic Day. U can grind this Spicy Masala either adding Cashewnuts or with Peanuts and try this Stir-fry. U can use this masala to try similar stir-fry with Brinjal,Mushroom,Capsicum, Frenchbeans,baby potato,chopped spinch etc.... Try this delicious and easy stir-fry  at home and enjoy easy Meal at home!. BonAppetit!.

Ladiesfingers Stirfry (A Microwave Recipe)

Ingredients:
100 gms Ladies finger - wash,wipe it dry and make a lengthwise slit
ground Masala of (5-7 whole cashewnuts or 1 tbsp skinless peanuts,1/4 tsp red chilli powder,1/4 tsp coriander powder,1 tsp poppy seeds,2-3 black peppercorns,1/4 tsp maze powder or saunf powder or cumin powder and a pinch of turmeric powder)
1/2 tsp fresh ginger-garlic paste
1/4 tsp salt -to taste
1 tbsp refined oil

Directions:
1.Prepare the ground masala with the mentioned spices.Apply the mixed masala(ground masala with ginger garlic paste,salt and oil) in the slit of ladiesfingers and arrange it in a microwave-safe bowl or tray.
2.Microwave this on high for 4 mins.Take it out,brush oil and turn sides.
3.Microwave it on high for another 3 mins o make it crunchy-good.(Can Microwave it on medium-high for 2 more mins if U need it very soft)

4.Serve it hot with Rice and Sambar or Indian Breads.

(Otherwise U can do this after Step 1):

1.Heat oil in a pan and saute the ladiesfinger pieces for 2-3 mins on medium flame.
2.Serve it hot with Steamed rice and Sambar or Indian Breads.

Cilantro Coolant

This refreshing combo Coolant of Cilantro and Soda helps U perfectly beat the heat and resists hot Summer at home. This Mocktail can keep U cool with its chilling freshness. Best for a hot Summer Day and easy to try at home. U can try this recipe with mint or Green Apple or Pineapple or Watermelon instead of cilantro but add 100 ml juice if its done with fruits. Here's the recipe!. Enjoy Ur Meal!. BonAppetit!.

Cilantro Coolant

Ingredients
2 tsp cilantro juice
2 tsp sugar syrup
200 ml Chilled soda
1 tsp Lemon juice
1-2 tsp honey
3-4 Icecubes and lemon wedges

Directions:
1.Blend Coriander or Cilantro juice with Sugar syrup and chilled fizzy soda for few secs.
2.Add Ice cubes and blend for 3-5 secs again.
3.Pour into a tall glass and garnish with a dash of lemon and honey.

4.Serve it with lemon wedges.

Sending this recipe to 'EP - Cilantro Cumin Event' hosted by Julie of Erivum Puliyum.

 

 'Beat the Heat' Event by Surabhi's Best of My kitchen

and 'Summer Splash'  Event Of  Sangee Vijay's Spicy Treats and Kalyani's Kitchen Chronicle

 

Ladiesfinger Peanut Butter Stew

This easy-made Stew is best done with mushroom,capsicum, baby potato, caulilower florets or Egg plant but I tried it with Ladiesfingers-a second choice and yet this turned out yumm. This aromatically thick gravy will keep u going with its lingering taste and flavor the rest of the day. Try it at home to believe it. U can also use 1 tbsp coconutmilk powder dissolved in 50 ml instead of Peanut Butter and try this Stew. It can be done in 10 - 12 mins and serves 4 nos. Enjoy ur Meal with home-made Curry!. BonAppetit!.

Ladiesfinger Cashew-Peanut Butter Stew 

Ingredients

150 gms Ladies finger - wash n wipe them dry,cut into 2 inch sized pieces and make a lengthwise slit

ground Masala of (5 whole cashewnuts,2 red chillies,3/4 tsp coriander seeds,1 tsp poppy seeds,2-3 black peppercorns,1/2 cm sized cinnamon stick or a pinch of nutmeg powder,a pinch of Jathipathri or maze powder and a pinch of turmeric powder)

1/2 tsp fresh ginger-garlic paste

1/2 tsp salt -to taste

1 1/2 tsp creamy peanut butter

1 tbsp refined oil

250 ml water

few chopped coriander leaves

Directions:

1.Prepare the ground masala wih the mentioned spices.Apply half of the ground masala in the slit of ladiesfingers

2.Heat oil in a pan and saute the ladiesfinger pieces for 2-3 mins on medium flame.

3.Add ginger-garlic paste and stir-fry it for a min more.

4.Add water and allow to boil.Dissolve peanut butter adding 50 ml warm water

5.Add the remaining ground masala,dissolved peanut butter,salt and chopped coriander leaves.Stir ir for 3-4 mins till its gets done.

6.Serve it hot with Steamed rice or Indian Breads.

Sending this recipe post to 'MidWeek Fiesta' Event hosted by Amy of Foodcorner

Parsee Red Chicken Curry

Previously said that I received a Fabulous Giveaway Book of '50 great Curries of India' from Mrs.Reva of
Karasaaram  for the Royal Feast Biryani Event(Thanks again Dear) & delighted to do a recipe from this book. Though its a Lent time till Easter and we don't spend much on Fooditems this period strictly avoiding all Non-Veg food preparation,making it as simple as possible, yet happy to post a Chicken Curry from that book. Its called Red Chicken Curry(A Parsee Preparation) since its done with less ingredients n needs less cooking time.

The Author Camila Punjabi says that this Mumbai Parsee homestyle Curry yields a bright red chicken Curry which has a Goan influence on this curry. The rich red colour is from the use of Good-quality Kashmiri Red Chillies and I tried this recipe with boneless Chicken and added a greenchilli (optional) as it needed in the last stage to make it spicy good. The crushed bayleaf added may luk like curry leaves in the clicks. Strict Vegetarians can try this recipe with baby potato, paneer, mushroom, capsicum, Cauliflower or soy chunks. Enjoy Easy homemade Curries and Enjoy Ur Meal!. Now to the Droolworthy Chicken recipe!.

Parsee Red Chicken Curry

Ingredients:
400 gms Boneless Chicken
3-4 Kasmiri Red chillies - soaked in warm water for 20 mins
2 cm sized ginger pieces
2-3 garlic cloves
2 medium sized onions - coarsely chopped
3 medium sized tomatoes - chopped fine or pulsed
1/4 tsp cumin seeds
3/4 tsp coriander seeds
1 cm sized cinnamon stick
1 bay leaf - crushed
1/4 tsp turmeric powder
1 tbsp oil
1/2 tsp or salt to taste

Directions:
1.Grind kashmiri red chillies,ginger,garlic,cinnamon,cumin and coriander seeds into a fine paste using 1 tbsp water. Add onions and tomatoes and grind it fine again and gather it.
2.Heat oil in a pressure pan and fry bay leaf for 30 secs, then the paste and saute well for abt 4-5 mins till oil separates on top.
3.Add chicken pieces and stir-fry for 2 mins.
4.Add 1 cup water and salt to taste and cover and cook upto 4 whistles.(or U can cook it on slow fire too for abt 20 mins - stirring it gently when needed). Turn off the flame. Leave it for 10  mins for the pressure to be released.
5.Open the lid  and stir-cook for 2-3 mins on medium flame gently till water runs semi-dry.

6.Garnish with Coriander leaves and serve it hot with rice.

Tips:
U can add 1 1/4 tsp kashmiri red chilli powder for the curry if U r not able to go for the K.Red chillies.


Sending this recipe post to 'MidWeek Fiesta' Event hosted by Amy of Foodcorner

Ragi Cookies

This is an aromatic and healthy cookie recipe. U will enjoy the baked smell of Ragi very much. U can use Dalda or butter and add 1/2 tsp ginger paste to make it flavorful and also substitute 60 - 70 ml honey for sugar to make it even healthier.Try adding crushed nuts or chocochips or pulsed dates in place of grated/dessicated coconut and try this Cookies.Really yumm and will wish for more. This can be done in 20 mins to serve 4-6 nos. Enjoy Ur teatime with healthy home-made snacks!. BonAppetit!.

Ragi Cookies

Ingredients
1 cup Ragi flour
1/2 or 3/4 cup Refined Flour
75 - 100 gms powdered Sugar
few drops cardamaom or vanilla essence
50 gms butter
1 tbsp dessicated or grated coconut(optional)
1 tsp baking powder
a pinch of salt

Directions:
1.Sift Refined flour,Ragi flour and baking powder together.
2.Cream butter and sugar well.
3.Fold or stir in Flour ,grated coconut and salt and mix it with a spatula till it form a fine dough sprinkling 20 -30 ml water.
4.Roll into equal sized balls of gooseberry size and flatten them.
5.Preheat the Oven to 180 Deg C for 10 mins.
6.Arrange the flattened cookies on a baking sheet lined with the baking tray and bake it for 18 - 23 mins at the centre rack position.

7.Allow it to cool for 10 mins and serve it with tea or coffee.

Cilantro (Coriander) Fried Rice

Veg/Non-Veg Chinese Fried rice is an all time fav Rice for Chinese Food Loving Indians. We all know Fried Rice can be done in less than 15 mins. Try this aromatic Fried Rice for Variation at home and enjoy Easy Good Cooking at home. U can also try this recipe with Mixed Vegetables, Scrambled Egg, Prawns, Shredded Chicken Pieces, Soy Chunks, Paneer, Mushroom, Mint, Spinach, Curry leaves(paste shd be less) the same way. Enjoy Healthy and Easy Variations at home. Enjoy Ur Meal!. BonAppetit!.

Cilantro(Coriander) Fried Rice

Ingredients:
    1 bunch or 3 cups Coriander(Cilantro) leaves - Chopped fine
    1 1/2 cups basmati rice - wash and drain water well
    1/2 cm ginger piece + 1 small garlic clove
    1 tsp fresh ginger garlic paste
    1 big onion - sliced fine
    2 tbsp spring onion - chopped fine
    2 small green chillies - sliced fine
    1/6 tsp ajinomotto
    2 tsp soy sauce
   1 tbsp fresh greenpeas(optional)
    few thin capsicum slices
    1/2 tsp salt
    1/2 tsp fresh white pepper powder
    2 1/4 cups water
    2 tsp ghee
    2 tsp refined oil

Directions
    1.Wash basmati rice and drain it.Saute the washed rice in 2 tsp ghee for 3 mins.Cook the rice in a pressure pan with 1/4 tsp salt and 2 1/4 cups water upto 1 whistle. Leave it for 15 mins.
    2.Meanwhile,chop the Coriander leaves, wash them well and keep them aside.
    3.Paste 1 cup coriander leaves with 1/2 cm ginger piece and 1 small garlic clove.
    4.Heat 2 tsp oil in a kadai,add garlic-ginger paste, sliced onions, fresh greenpeas(optional),2 sliced green chillies and saute for 3
mins.
    5.Then,add the chopped coriander leaves and coriander paste and stir it for 2-3 mins on medium flame.
    6.Add soy sauce, ajinomotto,thin capsicum slices and 1/4 tsp salt. Stir it continuously for 2-3 mins.
    7.Add basmati rice,spring onions and sprinkle 1/2 tsp white pepper powder and mix it well for a min.

    8.Serve this Cilantro(Coriander) Fried Rice hot with Ur choice of raita or Chicken 65 or any  Veg 65 .

Sending this recipe post to 'EP-Coriander-Cumin' Event hosted by Julie of Erivum Puliyum.

Coconut Pineapple Mousse

This recipe is from Mrs.Tarla Dalal's 'Mousses,Cheese n Cupcakes' - a Giveaway book for the 'WDML' Event hosted by Mrs.GayathriKumar of Gayathri's Cookspot. All U need is few pineapple slices(2-3) and other basic kitchen ingredients like Coconutmilk. The Author describes this Dessert as  being adapted from Pinacolada recipe and tranformed into a mousse!. For best results, use fresh coconutmilk and canned pineapple slices since it does taste sweeter and feel softer to avoid the sour n rough feel o fresh pineapple. U can try this Dessert with Orange,Mango,Strawberry etc...Enjoy Easy Desserts at home!. Enjoy Ur Meal!. Now to the recipe!.

Coconut Pineapple Mousse

Ingredients:
1/2 cup canned pineapple pulp
1 cup fresh coconutmilk
1 tsp agar-agar powder or liquid gelatine
75 gms sugar
1/2 tsp lemon juice
1 drop of yellow food colour
1 cup rich whipped cream(don't use fresh cream)
For the garnish:
4 tsp pineapple jam
1 tbsp cream
or Pineapple slices or cherry

Directions:
1.Soak agar-agar(veg gelatine) in 50  ml warm water for 20 mins.Keep it aside.
2.Combine pineapple pulp and 1 tbsp sugar,mix it well.
3.Heat agar-agar in a pan stirring it continuously till it dissolves.
4.Mix the remaining sugar with coconutmilk and bring it to boil.
5.Add the agar-agar mixture and cook on slow flame for 3-4 mins stirring continuously.
6.Remove from the flame and strain the mixture using a sieve.
7.Transfer the mixture to a bowl placed in a deep vessel filled with Ice-cubes for 8-10 mins till it
thicken.Whisk it vigorously or aggressively to avoid lumps forming.
8.Add the pineapple,lemon juice and yellow food colour.Mix this gently till evenly spread.
9.Add the whipped cream and fold gently.
10.Pour this dessert mixture into 4 dessert moulds /dessert bowls and refrigerate till it settle nicely (upto 3 -
4 hours).

11.Garnish with Pineapple slices or Cherry or Jam and Cream on top and serve it chilled.Yummy!.