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Saturday, 21 March 2015

Country style vegetable soup


Ingredients:
sliced vegetables - 2 cups
chopped onion - 1
chopped garlic cloves  - 2 
soy sauce - 1 tsp
salt & pepper to taste
 Serves - 2- 3.


Steps to follow:
Heat 2 tsp sesame oil or butter in a pan add chopped onion, chopped garlic saute for a minute. 
Add sliced vegetables like carrot, cabbage, mushroom,broccoli and capsicum.Stir nicely and allow it to cook for 3 minutes. 
Add  3-4 cups water and mix well. Let it boil for 10 minutes in a medium flame. 
Add salt and pepper to taste. Sprinkle some soya sauce. Serve hot. 
Adding soup cube is optional.Use any type of vegetables,it is your choice.

Friday, 6 March 2015

Simple Mutton Dalcha




Ingredients:
mutton with bones - 200 gm
toor dal - 100gm  - 150 gm
(or half toor dal and half channa dal)
brinjal - 200 - 250 gm
mango small - 1
ash gourd - few pieces
big onion - 1
big tomato - 1
green chilli - 2
turmeric powder - 1/2 tsp
kulambu masala - 1tbsp or 
or chilli powder - 1tsp, coriander powder - 1 tsp,cumin powder - 1/2 tsp, fennel powder - 1/2 tsp)
coriander,mint,curry leaves - few
ginger garlic paste - 2 +1  tsp
garam masala - 1/2 tsp ( cardamom,clove,cinnamon mix)
tamarind small lemon size
 salt - to taste
For tempering:
oil - 1 -2 tbsp
mustard,urad dal - 1 tsp
dry red chilli - 2
chopped onion - 1 tbsp
few curry leaves.

Steps to follow:
In a pressure cooker add,mutton with bone, toor dal, gg paste 2 tsp,garam masala 1/2 tsp and turmeric and enough water to cook.Cook for 3 whistles.
After pressure released open and add all veggies,remaining gg paste and  masala powders.

Add water and boil it for  2 minutes.


Add tamarind water. Mix and add salt to taste.
Cook for another 2 whistle.
After pressure released open and switch on the flame.
Then heat oil in a small tempering pan add mustard and urad dal, dry chilly and curry leaves ,when it splutters add chopped onion,fry till light golden colour.
Transfer to the dalcha and switch off.
Mix and serve in a bowl with briyani or ghee rice or  pulav varieties.


Chicken franks stuffed omlette / chicken franks egg sandwich

Just for a change !
Ingredients:
leftover chicken franks - 1 or 2
bread slices - 2
egg - 1
oil - 2 tsp
salt & pepper - to taste.

Steps:
Mix egg,  add chopped chicken franks, salt and pepper to taste.
Heat oil in a pan,pour the egg mixture,turn and  cook till soft.
Cut the edges of bread slice, toast in the same pan.
Serve immediately the bread slices with chicken franks stuffed omlette. Children would love to have this.If you prefer add some sliced  fresh veggies.

Friday, 23 January 2015

Chicken Kola urundai

Ingredients:
boneless chicken pieces - 200 gm (marinate with 1/4 tsp turmeric,1/4 chilly powder,1/2 tsp gg paste  & salt)
egg to mix- 1 
oil  to fry
salt to taste.
Saute and grind :
oil - 1-2  tsp
cardamom - 1 or 2
clove - 2
cinnamon - 1  piece
fennel seeds - 1 tsp
cashew nuts -  1 tbsp
grated coconut - 2 tbsp
roasted gram dal  - 2 tbsp
sliced onion big - 1
green chilly - 1
dried red chilly - 2 - 3
ginger - small piece 
garlic - 4 flakes
mint,coriander & curry leaves - few.

Steps to follow:
Saute well the above said ingredients and let it cool, keep aside.



Transfer mixie jar.
Grind to paste.

In the same pan cook the marinated chicken pieces till all the water dries up.
Let it cool.
Then transfer to the blender  and again grind it to a coarse paste.

Transfer to a bowl or plate, mix the egg. Now the mixture is ready .
Make small small balls.

Heat oil in a kadai fry until golden brown in a medium flame.

Drain and serve.
Delicious chicken kola urundai is ready.
Serve as a starter or a side dish.