CARROT PAYASAM / CARROT KHEER

Ingredients

1. Carrot( grated)- 2 small
2. Ghee-2 to 3 tsp
3. Cashew nuts -5 to 6 nos
4. Raisins- 5 to 6 nos
5. Milk- 500 ml
6. Sugar-1/4 to 1/2 cup(or to taste)
7. Cardamom(crushed)-4  nos

Method

• Heat ghee in a pan and add the cashew nuts and raisins and fry for few seconds.
• Now add the grated carrots and stir fry for 5 minutes or till the raw smell disappears.
• Pour in the milk and bring to a boil ,stirring continuously.
• Reduce the flame to low and cook for another 15 to 20 minutes or until the carrot is cooked  and is soft.
• Now add the sugar and stir well,cook for another 5 minutes.
• Switch off the flame and add crushed cardamoms.
• Serve warm or chilled.

Sending this to
 Any one can cook event at taste of pearl city,
Joy from fasting to feasting at  Kitchen Flavours,
Iftar Nights at Jabeen's Corner
Kerala Kitchen event at Sugar N Spice

,

CHICKEN SHAWARMA

Ingredients

1. Chicken breasts- 2 medium sized
2. Onion (chopped)-1 no
3. Cucumber (chopped)-1/2 no
4. Tomato(chopped)-1 no
5. Lettuce(chopped)-1 cup
6. Pita bread -3 or 4 nos
7. Oil

Marinade

1. Garlic paste-1 tsp
2. Turmeric powder-1/2 tsp
3. Cumin powder- 1tsp
4. Pepper powder-1 1/2 tsp (or to taste)
5. Yogurt-3 tbsp
6. Salt to taste

For Tahini sauce

1. Sesame seeds-1cup( or use tahini)
2. Olive oil-1/4 cup
3. Garlic(paste) - 2 cloves
4. Cumin powder- 1/4 tsp
5. Yogurt- 2tbsp
6. lemon juice-2 to 3 tsp
7. Water
8. Salt to taste

Method

• Combine all the ingredients for marination and rub it on to the chicken pieces.Refrigerate for at least 2 hrs.
• Heat 1 tbsp oil in a pan and fry the chicken pieces until cooked (or you can bake the chicken pieces for 20 minutes or until it turns golden brown ,turning sides once in between.)
• Slice the cooked chicken pieces into thin strips or bite sized pieces and keep aside.
• To prepare Tahini sauce,dry roast the sesame seeds for few minutes.Let it cool.
• Combine sesame seeds, with rest of the ingredients for the sauce and grind it to form a fine paste.( or you can use ready made tahini,in that case mix tahini with rest of the ingredients
• Spread enough  Tahini sauce on  the pita bread
• Now place a few spoons of cucumber,onion ,tomato, lettuce and shredded chicken on the bread,roll it up and enjoy!

Sending this to Any one can cook event at Tatse of pearl city , Iftar nights at Jabeen's corner and Joy from Fasting to feasting at kitchen flavours

GREEN GRAM DOSA ( ANDHRA PESARATTU )

GREEN GRAM DOSA
Ingredients

1. Green gram (soaked overnight)*-2 cups
2. Ginger-1/2"piece
3. Green chili- 1 to 2 nos
4. Curry leaves- 1 sprig
5. Water
6. salt to taste

Method

• Grind all the ingredients to form a smooth batter of pouring consistency.Keep aside for 15 to 20 minutes
• Heat a non stick tawa, pour a ladle full of batter on to the center of the pan and spread it in circle.(Drizzle oil on the sides if desired)
• Once the edges just starts to turn brown turn it over and cook till done.
• Serve with Coconut-onion chutney.

*Note:To make it more nutritious  use spouted green gram 

COCONUT ONION CHUTNEY

Ingredients

1. Grated coconut-1 cup
2. Red chilies-4 to5 nos (or to taste)
3. Ginger-1/4" piece
4. Tamarind-1/4 tsp(optional)
5. Onion -1 small
6. Salt to taste
7. Water
8. Oil
9. Mustard seeds
10. Curry leaves- few

Method

• Grind grated coconut, red chilies,ginger,tamarind and onion with enough water and salt to taste to form a fine paste.Transfer to a serving dish.
• Heat oil in a pan and add mustard seeds,let it splutter.Add curry leaves and fry for few seconds and pour this over the chutney.(This step is completely optional).

Sending this to Any one can cook event at Taste of pearl city by Ayeesha

TANDOORI SOYA & CORIANDER-MINT RICE

TANDOORI SOYA

Ingredients

1. Soya chunks- 1 cup
2. Onion diced- 1 no
3. Bell pepper diced-1/2 
4. Tomato diced (de-seeded)- 2 medium
5. Water
6. Oil

For marination

1. Chilli power- 1/2 tsp
2. Coriander powder-1/2 tsp
3. Turmeric powder- 1/4 tsp
4. Pepper powder-3/4 tsp
5. Cumin powder-1/4 tsp
6. Ginger garlic paste- 1 tsp
7. Garam masala-1/2 tsp
8. Kasuri methi -1/4 tsp(optional)
9. Lime juice- 1 tsp
10. Yoghurt-4 tbsp
11. Salt to taste

Method

• Boil 3 cups of water and add the soya chunks.Let it boil for 5-10 minutes.Switch off the stove,cover the vessel with a lid and let it cool.
• Once it is cooled squeeze out the water and keep aside.
• To prepare the marinade,grind together all the ingredients for marination to form a smooth paste. Add this to the soya chunks and refrigerate for at least 4 to 5 hrs.
• Preheat the oven to 220 deg c. Lightly grease the baking tray.
• Slide in the bell pepper,onion., tomato and  soya chunks on to bamboo/metal skewers as shown in the picture.
• place this on the baking tray and drizzle oil on top if desired.
• Bake for 20 to 25 minutes turning sides once in between.
• Drizzle lime juice on top and serve.

Recipe from Good Food blog by Shoba.I did make slight changes to the recipe you can find the original recipe here.Do visit her blog for a variety of healthy recipes.

CORIANDER MINT RICE
Ingredients

1. Basmati rice- 1cup
2. Cumin seeds-1/2 tsp
3. Cardamom-2 nos
4. Water-2 1/4 to 2 1/2 cups
5. Salt to taste

To grind

1. Coriander leaves- 1/2 cup
2. Mint leaves-1/4 cup(or to taste)
3. Garlic-2 small cloves
4. Ginger-1/2"piece
5. Green chilli- 1 to 2 nos
6. Shallots-4 nos

Method

• Wash rice till water runs clear,drain well and keep aside.
• In a blender add all the ingredients to grind and blend to form a fine paste(add a few spoons of water if required).Keep aside.
• Heat oil in a heavy bottomed pan (you can also use a rice cooker)and add cumin seeds,let it splutter.
• Now add the cardamoms and sauté for few seconds.Add the ground paste and saute till oil separates.
• Now add the rice and fry for a minute.Pour water and add salt to taste.Cover and cook till done.
• Serve with tandoori soya and  raita

To prepare raita combine one cup yoghurt,one chopped onion,one chopped tomato,one chopped green chilli and salt to taste.

Sending this to Any one can cook event at Taste of pearl city by Ayeesha , Iftar nights at Jabeens corner and Rice recipes hosted by Sameena

FRIED CHICKEN WITH COLESLAW

FRIED CHICKEN
Ingredients

1. Chicken (cut into medium sized pieces)-1/2 kg
2. Ginger paste-3/4 tbsp
3. Garlic paste-3/4 tbsp
4. Yogurt- 3 tbsp
5. Chili powder-1/2 to 3/4 tbsp(according to taste)
6. Salt to taste
7. All purpose flour-4 tbsp
8. Cornflour-1 tsp
9. Water
10. Cornflakes (crushed)/Bread crumbs-3/4 cup
11. Oil

Method

• Combine together ginger paste,garlic paste,yogurt,chili powder and salt.Rub this on to the chicken pieces and refrigerate it  for 4 to 5 hours.
• Cook the chicken till it is 3/4 th done.
• Take out the chicken pieces from the stock and keep aside.
• Add all purpose flour,cornflour and enough water to the stock to form a thick batter.
• Dip the chicken pieces in this batter and coat with breadcrumbs or crushed cornflakes .
• Deep fry the chicken till it turns golden brown.Serve with coleslaw.

(You can also bake the coated chicken pieces like i did .All you have to do is just place the chicken on a greased baking tray and bake  until it is crisp on the outside,make sure you turn the sides once during baking.)

COLESLAW

Ingredients

1. Carrot chopped finely-2 tbsp
2. Cabbage chopped finely- 4tbsp
3. Yogurt-3 tbsp
4. Mayonnaise-3tbsp
5. Salt to taste
6. Sugar-3/4tsp(optional)
7. Pepper powder-1/4 tsp

Method

• Mix all the ingredients well in a bowl and Serve.

Recipe source:Vanitha
Sending this to Serve it-Fried event at Oh taste N see and Krithi's Kitchen

VANILLA BUTTERMILK CUPCAKES

Ingredients

1. All purpose flour- 1 cup+2tbsp
2. Baking powder- 1/2 tsp
3. Baking soda-1/2 tsp
4. Salt- 1 pinch
5. Butter- 4 tbsp
6. Sugar- 1/2 cup
7. Egg- 1 no
8. Butter milk- 8 tbsp
9. Vanilla essence- 1tsp

Method

• Preheat the oven to 180deg c.
• Sift together the flour,baking powder,baking soda and salt.Keep aside.
• Cream the butter and sugar until light and fluffy.Beat in  vanilla and the egg.
• On a low speed,beat in the butter milk.Now the mixture might look curdled.
• Now fold in the dry ingredients slowly  until well combined.
• Pour the batter into lined cup cake pans.
• Bake at 180 deg c for 15 to 20 minutes or until a cake tester inserted into the cupcake comes out clean.
• Spread desired frosting on the cooled cupcakes and serve.

Enjoy!!!!

Radhika of Tickling Palates is hosting a fun event named BLOG HOP WEDNESDAYS.This week i am paired with Nithya  of Tasty curry leaf.I have tried this amazing cup cakes from her blog. You can find the original  recipe here.

Also sending this to Tutorial Tuesday at Hope studios.

THENGA ARACHA MEEN CURRY

Ingredients

1. Fish cut into medium sized pieces- 8 to 10 nos
2. Fenugreek seeds- 1/4 tsp
3. Kudampuli/kokum pieces(soaked  in water)-2 to 3 nos
4. Tomato sliced- 1 small
5. Curry leaves- 1 sprig
6. Mustard seeds
7. Oil
8. Water
9. Salt to taste

To grind

1. Grated coconut- 1 cup
2. Green chilies-3to 4  nos(or to taste)
3. Shallots/chumanulli- 5 nos
4. Ginger- 1" piece
5. Garlic- 2 medium cloves
6. Turmeric powder-1/2 tsp
7. Chili powder-1 /2 tsp

Method

• Grind all the ingredients listed under 'To grind' with enough water to form a very fine paste.Keep aside.
• Heat oil in a pan,add mustard seeds and let it splutter.Now add fenugreek seeds and saute for 15- 20 seconds.
• Now add the ground coconut paste,Kudampuli/kokum,sliced tomato,curry leaves,salt to taste and enough water,stir well .
• Add the fish pieces,cover and cook till done over low flame.
• Simmer for few minutes till the gravy thickens.

Sending this to Any one can cook event at Taste of pearl city.