A break

Hello my dear friends,

We are moving back to India (Bangalore) for good after a 2 year stay in Glasgow. I've said this many times in the past that I started this blog as a pass time when I came here but now its become a passion. There will be a long gap before I post my dishes once again but by no means this is going to be the last :-). You know how it is to get back to your family afte so long.

So you keep posting and see you all soon.

Happy cooking and blogging :-)

My 100th post - Carrot halwa

Preperation time: 20 mins | Cooking time: 90 mins

I started my blog just as a past time when I came to Glasgow. But now its turned into a passion. My blog becomes a year old, 26th of this month. I am very happy to share my recipes to a global audience. It has been a learning experience for me too. My blogger friends feedback's have only helped me to do better. Thanks a lot to everyone.

In order to celebrate this milestone here is a very famous Indian dessert.

Ingredients
Carrots-1kg
Milk-1ltr
Cardamom powder-1/2tsp
Ghee-3tbsp
Raisins-2tbsp
Cashew nuts-2tbsp
Sugar-450grms

Method
Wash and grate the carrots.
Heat ghee in a non-stick heavy bottom vessel, fry the cashews and raisins. Keep them aside.
Add the grated carrots to the ghee and saute until all the water from the carrots evaporate. Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed. Add the cardamom powder, nuts and the raisins. Mix well.



Serve cold, hot or at room temperature.

Prawn masala

Prawns dishes are one of our favorites in my family. I have tasted variety of dishes and tried a few too. This recipe is from Vinolia's blog "Akal's saapadu". The dish was so tempting and also a new version to me. I used the small sized prawns. It was an instant hit in my family, thanks a lot for the lovely recipe Vinolia.

Pineapple upside down cake.

I am not very comfortable when it comes to baking. But at the same time I try to make use of every opportunity that comes my way provided its simple :-).

This is one such simple cake recipe that was liked by all in my family. I hope it does the same for you as well.

Please find the recipe over here.

Chicken mughlai

Preparation time: 40 mins | Cooking time: 45 mins

Ingredients
Chicken (cut into medium pieces)-1 1/2 kg
Ginger-1 1/2tbsp
Garlic-1 1/2tbsp
Green chillies-4nos
Onions(big)-3 to 4nos
Turmeric powder-1/2tsp
Chilli powder-1tsp
Coriander powder-1/2tsp
Tomato-2nos
Butter-50 gm
Kasoori methi (dried fenugreek leaves)-1/2tsp
Cumin(Jeerakam) powder-1/2tsp
Garam masala-1/2tsp
Cashew nuts-50gms
Egg-1
Fresh cream-1/2cup
Coriander leaves-as reqd

Method
Heat a pan and add 1 1/2 tbsp oil to it. Add chopped ginger, garlic and the green chillies to it. Later, add the chopped onions to it. Once the onions turns slightly brown, add turmeric powder, chilli powder and coriander powder to it. When the masala gives a nice flavour, add the tomatoes to it. Once the tomatoes are also cooked, switch-off the stove and keep it aside to cool.



When the masala is cooled down, in a mixer grinder, grind it into a thick paste. In another pan, add the entire chicken pieces, masala, with a pinch of salt and half-cup of water. Leave it to cook by closing the pan. In another pan, melt the butter. Reduce the flame and add kasoori methi, jeera powder and garam masala to it. To this, add the cooked chicken with the entire gravy. Soak the cashew nuts in water. Make the cashew nuts to a thick paste and add to the curry. Beat the egg well and mix it with the fresh cream. Add this egg-fresh cream mixture to the curry. Finally, garnish the curry with coriander leaves for additional flavour.

This dish goes well with any indian bread.

(source: Lakshmi Nair)

Tamatar egg

Preparation time: 15 min | Cooking time: 30 min

I was away on a holiday with my family. We had a lovely time. Therefore I wasn't able to post any new recipes or follow my friends. Today I'm posting a simple egg recipe. (source: Sanjeev Kapoor).

Ingredients
Eggs-4
Onions (chopped)-2 medium
Tomatoes (chopped)- 2 medium
Ginger paste-1tsp
Garlic paste-1tsp
Red chilli powder-1 1/2tsp
Turmeric powder-1/4tsp
Coriander powder-2tsp
Garam masala powder-1/2tsp
Vinegar-1 tsp
Fresh coriander leaves (chopped)-2tbsp
Salt to taste
Oil-3tbsp

Method
Heat oil in a thick-bottomed pan. Add onions and saute on medium heat till light golden. Add ginger and garlic pastes and saute for a minute. Add tomatoes and salt and saute for another two to three minutes. Add red chilli powder,coriander powder and turmeric powder, mix well and cover and cook on low heat till tomatoes are done and oil surfaces on top. Add garam masala powder, vinegar and chopped coriander leaves and stir to mix well. Flatten the cooked mixture evenly in the pan and make four depressions using a spoon or a spatula.



Break each egg separately in a cup and gently slip into the above cooked mixture so that the yolks fall into the depressions. Adjust seasoning and cover and cook on low heat for two to three minutes or till eggs are done. Serve hot.

Cashew pepper chicken

I've bookmarked quite a few recipes of my blogger friends. This is one of them from Sangeetha. It was worth the try and all of us enjoyed it. Thanks Sangee for the lovely recipe. Click here for the details of the dish.

Gotham puttu (wheat steam cake) and cherupayar

Preparation time: 20 mins | Cooking time: 30 mins

Ingredients
Wheat flour-2cups
Coconut grated-1/2cup
Salt to taste
Water for mixing



Method
Add some salt to a cup of water and sprinkle water on the flour (little at a time) and mix it gently. The flour should be wet enough for steaming. Put wet flour in the mixer and run it just for one minute to break apart the small lumps and form a nice wet powdery texture. Put two teaspoon of grated coconut in the puttu maker and then add the flour mix till half, then add another two teaspoon of coconut and the flour mix and top it with two teaspoon of coconut. Cover with the lid and cook till steam comes out.

Serve hot with sugar or banana or kadala curry or payar and papadam.

Cherupayar
Ingredients
Green Gram(cherupayar)-1 cup
Grated coconut–1/4cup
Mustard seeds -1tsp
Red chillies -1 to 2 nos
Curry leaves-a few
Coconut oil-1tbsp
Salt to taste

Method
Cook the green gram along with salt & water until soft.



Heat oil in a pan or a kadai. Splutter mustard seeds and then add red chillies and curry leaves. Add the green gram, grated coconut and mix well. Cover the pan with a lid and cook on low flame for 5 mins. Remove the cover and mix well the whole contents again ans serve.

Note: You may mix the flour and refregirate over night for the following morning.

Aloo paratha

Preparation time: 45 mins | Cooking time: 60 mins

Ingredients
For stuffing/filling
Potatoes-250gms
Onion(finely chopped)-1
Chilli powder (to taste)-1/2tsp
Coriander powder-1tsp
Garam Masala-1/2tsp
Cumin powder-1/4tsp
Coriander leaves(finely chopped)-3 tbsp
Oil-1tbsp
Salt to taste

For dough
Chapatti flour-400 to 500gms
Salt to taste
Ghee or oil-2tbsp
Enough water to make the dough



Method
Filling
Boil potatoes until tender. Cool, peel and mash. Heat some oil in a pan, add onions and saute for 5 mins. After 2 mins add all the spices and mix well. Now add the mashed potatoes, salt, coriander leaves and mix well and cook for 5 mins. Keep aside.



Dough
Mix the flour, salt, and 2 tbsp oil or ghee and add enough water to make a soft dough. Knead well for 5-6 minutes.(parathas will be softer when knead well and it would be easier to roll them too).
Leave to stand for 10 minutes or so. Knead briefly again.



Separate dough into approximately 10-12 portions. Keep covered with a moist cloth. Dust 1 ball with flour and roll out, 8-10 cm. in size. Take roughly 1/10th of the filling and place in the centre of the circle. Pull in edges and press in the centre, to make a ball (dumpling). Heat the griddle or tawa. Dip the stuffed dough ball in dusting flour on both sides and roll out gently, to approximately 20 cm. in size. Roll from centre outwards, so that the edges are thinner than the centre. You will need to dust it with dry flour a couple of times during the rolling out process. If a little filling escapes, don't worry, just remove it.



Place the paratha on the heated tawa or griddle (medium hot, not smoking hot). Turn it over when it changes colour slightly, you can see a few blisters on the under surface. Cook the other side the same way. Turn it over again. Brush oil on both surfaces, one by one, using a long handled spoon or ladle. Press gently all over, using a flat spatula. This helps to fluff it up into a ball, as well as making it crisp. Cook until nicely browned and crisp on both sides. It is important that you crisp the paratha on medium heat and not cook them too fast.



Serve hot with a knob of butter, pickles of choice, natural yoghurt.

Tricolour Capsicum curry

Preparation time: 15 mins | Cooking time: 30 mins

Ingredients
Capsicum (red, yellow, green)-1each
Onion (large)-1
Green chillies-5 to 6
Ginger-a small piece
Cumin seeds-1tsp
Yogurt-1/2cup
Cashew nuts-10
Cloves-3
Black pepper corns-6
Cinnamon stick-1"
Salt to taste
Coriander leaves for garnishing
Oil-2 tbsp

Method
Grind cashews, cloves, black pepper, cinnamon stick, green chilly and ginger well. Add yogurt to the above mixture and blend it into a fine paste. Keep it aside.



Cut capsicum and onions into thin slices of around 3 inch long. Heat oil in a pan, add cumin seeds. After the seeds crackle, add onions to it until it becomes golden brown. Now add capsicum to it and stir fry for 5 mins till it becomes tender. Add the spiced paste, salt and a cup of water and let it cook for 5-7 mins over a low flame. Garnish it with coriander leaves and serve it hot with pulav or any indian breads.

Chocolate fudge cake

I'm a novice when it comes to baking. But I had to start somewhere :-). It was my older son's birthday and thought it to be the right opportunity.

My older son loves the chocolate flavour and so I thought I'd bake this for his birthday. He wanted his favourite super hero Ben-10 on his cake.



I followed the recipe by Nigella Lawson.



Click here to find out how to make

Thai spring roll

Preparation time: 40 mins | Cooking time: 25 mins

This is one of the most favoured starter. Mushrooms, capsicum, sprouts etc can also be used as a filling. I've added chicken in my recipe. Either ways the taste would not be compromised. This is a very succulent dish.

Ingredients
Chicken (cooked & shredded)-1/2cup
Garlic (minced)-3cloves
Ginger (grated)-1piece
Chilli flakes-1tsp
Green onions (sliced into matchstick pieces)-2
Cabbage (shredded or finely chopped)-1/2 cup
Carrot (julienne)-1/2cup
Oil
Spring roll wrappers (thawed if frozen)-1packet

Stir-fry sauce
Light soy sauce-2tbsp
Fish sauce (if vegetarian, substitute vegetarian oyster sauce, or extra soy sauce)-2tbsp
Lime juice-2tbsp
Sugar-1/4tsp

Method
Place 2 tbsp oil in a wok or large frying pan over medium to high heat. Add garlic, ginger, shallots, and chilli flakes. Stir-fry until fragrant (about 1 minute).
(Stir-frying tip: Add a little water to the wok/pan when it gets too dry instead of more oil).
Add cabbage, carrots and cook for 5 mins, then add the chicken. As you stir-fry, add the sauce. Stir-fry 1-2 minutes, until vegetables have softened. Do a taste test for salt, adding 1 tbsp more fish or soy sauce if not salty enough.

To assemble rolls, place a spring roll wrapper on a clean working surface. Place one heaping tbsp of the filling on the wrapper (if using large wrappers, you will need more). Tips: Spread the filling lengthwise along the spring roll wrapper nearer the end closest to you. Also, try not to include too much of the liquid left in the bottom of your wok/pan (a slotted spoon works well for this - drier filling is better.



Lift up the end nearest you and tuck over the filling, roll tightly towards the other end leaving some bit as shown. Now secure the roll by dipping your fingers in some water and wetting both the ends, fold the left and right sides of wrapper over filling, finally "pasting" it shut. To fry spring rolls, place some oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown (see photo). Place on paper towels (or a clean dish towel) to drain while you finish frying the rest.



Serve spring rolls while still hot with Thai Sweet Chili Sauce, or your own dipping sauce. ENJOY!

Mushroom rice

Preparation time: 20 mins | Cooking time: 35 mins

Ingredients
Mushrooms-200grms
Basmati Rice-2cups
Onion-1
Tomato-2
Coriander leaves-a fistful (chopped)
Mint leaves-a fistful (chopped)
Bay leaf-a small leaf
Coconut milk-1 to 2 cups (Optional)
Lemon juice-1tsp
Ghee or oil-3tbsp
Salt to taste

Grind and make a paste of:
Fennel seeds-1/2tsp
Cinnamon-2inch stick
Cloves-4
Green chilies-4 to 5 (depends how spicy you want)
Ginger-garlic paste-1tbsp

Method
Slice Onion into length-wise. Chop tomatoes finely. Cut mushroom into pieces. Grind and make a paste of the above mentioned ingredients. Soak basmati rice for 15 minutes.

Heat ghee or oil in a deep bottomed vessel. Add bay leaf and fry for a minute. Add onion and fry till it turns into golden brown in color. Add ground paste and fry till raw smell goes off. Add chopped tomatoes and fry till it becomes soft. Add a little salt which makes the tomatoes soft quickly. Add mushroom pieces and fry till it becomes little soft. Add chopped coriander and mint leaves and fry till it becomes wilted. Then add soaked basmati rice and fry for 2 to 3 minutes or till the water evaporates from the rice.



Add 4 cups of water(either coconut milk+water or water alone), salt and lemon juice. Cover and cook.

Serve hot with raita.

Golden fried prawns

Preparation time: 30 mins | Cooking time: 40 mins

Ingredients
Prawns-1kg
Chilli powder-1/2tsp
Turmeric powder-1/4tsp
Coriander powder-1/2tsp
Pepper powder-1/2tsp
Lime juice-1tbsp
Oregano-1/4tsp
Garlic(minced)-2cloves
Bread crumbs-1 1/2 cups
Eggs-2
Milk-1/4cup
Oil for frying
Salt to taste

Method
Cook prawns in boiling salted water until pink. Peel and de vein the prawn. Rinse in cold water and drain on paper towels. Add lime juice, salt, chilli, turmeric & coriander powder. Mix well and keep it aside for half an hour.

Mix together pepper, oregano, garlic and bread crumbs. Beat eggs and milk. Dip the prawns in egg mixture, then in seasoned bread crumbs. Heat oil in deep skillet and fry prawn until golden brown.



Serve hot with your favourite sauce.

Grandma's special-egg omelette

Preparation time: 5 mins | Cooking time: 10 mins

I've not been keeping too well and thus the delay in posting new recipes. Now kids are having a long weekend so I am going slow on my blogs. As I've mentioned earlier this is the omelette which I learnt from my grandmom. It is very soft and fluffy and kids would love it too.

Ingredients
Eggs-4
Shallots-5
Red chilli powder-1tsp
Cooked rice-2 tbsp
Salt as per taste
Oil

Method
Make a paste of shallots red chilli powder and the rice. Beat the eggs with salt and add the shallot paste to this, mix well. Now make omelette's as usual ones.

Kerala roast chicken

Preparation time: 30 mins | Cooking time: 45 mins

I came across this recipe from Lakshmi nair's cookery show. The recipe was really mouth watering and wanted to cook it right away. I had a few chicken drumsticks in the freezer and decided to go for it. It came out very good.

Ingredients
Chicken-1medium(cut into 20 pieces)
Kashmiri red chilli powder-1 1/4tbsp
Crushed pepper powder-1/2 tsp
Turmeric powder-1/4tsp
Juice of 1 lime
Salt to taste

Gravy
Onion(finely chopped)-7medium
Ginger(finely chopped)-2 1/2tbsp
Garlic(finely chopped)-2 1/2tbsp
Green chillies(finely chopped)-2tbsp
Tomato(sliced)-3big
Corinader powder-1tsp
Kashmiri chilli powder-1tbsp
Turmeric powder-1/4tsp
Garam masala powder-1tsp
Tomato sauce-3tbsp
Curry leaves-2 to 3 sprigs(as per your taste)
Oil for frying(preferably coconut oil)
Salt to taste

Method
Marinate the chicken with lime juice, salt and pepper powder for about 1/2 an hour. Make a paste of turmeric powder, red chilli powder along with a little water and mix it with the marinated chicken and keep it aside for 15-20 mins.

You can either deep fry or shallow fry the chicken. Here I have shallow fried. Fry the chciken till done i.e light golden brown(don't make it crispy).

Heat some oil in a pan(you can use the one used for frying the chicken), add garlic, ginger and green chillies and fry till they are light brown in color. Now add the onions and fry till they turn brown. Then add the turmeric, red chilli and coriander powder and fry till they lose their raw smell. Add the tomatoes, salt, garam masala and cook for 5 mins. Now add the tomato sauce, curry leaves and cook until you get a thick gravy. Add the fried chicken and mix well, cook till all the masala is coated well with the chicken.



This goes well as a side dish for rice or even chapatis.

Andhra chicken fry

Preparation time: 20 mins | Cooking time: 45 mins

This recipe comes from our famous chef Sanjeev Kapoor. The original demands green chilli paste & red chilli powder, I added only red chilli powder.

Ingredients
Chicken(cut into small pieces)-400gms
Onion(finely chopped)-1
Ginger garlic paste-1tbsp
Desiccated coconut/grated fresh coconut-2tbsp
Coriander powder-1tbsp
Red chilli powder-2tsp
Turmeric powder-1/2tsp
Garam masala powder-1tsp
Coriander leaves (finely chopped)-2tbsp
Pudina/mint leaves(finely chopped)-1tbsp
Curry leaves-10 to 12
Yogurt-3tbsp
Cashew nuts-10(optional)
Salt to taste
Oil-3tbsp

Method
In a pan, dry roast desiccated coconut. Cool it. Add yogurt, ginger garlic paste, chopped coriander leaves, chopped mint leaves, coriander powder, turmeric powder, red chilli powder & garam masala powder. Mix well.



Add chicken pieces & coat with the marination. Season it with salt. Keep aside for 1 hr.



Heat oil in a pan. Saute chopped onion & curry leaves. When the onions turn brown, add the cashews and fry for 2 mins. Now add the chicken along with the marinade and cook on low flame stirring occasionally. (It would be better to use a pan with wider circumference that allows the chicken to cook evenly). This goes well with rice or any Indian bread.

Mulaku varutha puli (seasoned tamarind soup) and awards

Preparation time: 10 mins | Cooking time: 15 mins

This is a very simple and quick recipe. It is not a new dish but I guess it is as old as our ancestors. As far as I'm aware I've only seen this in Palakkad. It goes well with rice and some spicy side dish. My grand mom always used to prepare a special omelette that goes well with this. I will post it very soon.

Ingredients
Small onions(shallots)-10
Green chillies-3
Fenugreek seeds-1/4tsp
Mustard seeds-1/2tsp
Curry leaves-2sprigs
Tamarind-lime sized ball
Jaggery-a small piece(optional)
Salt to taste
Oil-2tsp

Method
Soak tamarind in water and extract juice from it. Heat oil in a pan, crackle mustard seeds and fry fenugreek seeds and curry leaves. To this add chopped onion and green chillies and fry till the onions become transparent. Add tamarind juice and heat it up. When it starts to froth, add jaggery and remove from heat. Perfect with hot steamed rice.



My friend Ally has shared these awards with me. I'm very honoured. Thanks a bunch.

Cabbage payasam and award

Preparation time: 20 mins | Cooking time: 90 mins

This might sound a little weird for some but yes it is true, cabbage can also be used to make payasams. When we were invited for lunch at our cousins place, the desert was served and she asked me to guess what it was. I couldn't tell but it tasted too good. When she revealed the secret I was very surprised. I tried the same trick to many of my guests and none of them could get it right. It is really worth the effort. Take it from me :-).

Ingredients
Cabbage-1/4 kg
Milk-1 1/2 litre
Condensed milk-100ml
Cardamom-2
Ghee-1tbsp

Method
Chop the cabbage and wash it with lukewarm water(3-4 times) until it loses its smell. Squeeze the water out and saute it in the ghee for about 5-10 mins. Keep it aside.

Now boil the milk in a thick bottomed vessel until it reduces to 3/4 the quantity. Add the cabbage and cook on slow flame till it is soft. Now add the condensed milk, mix well and cook for 10 mins. When it is slightly thick, add the cardamom powder and cook for 5 mins. You can serve it hot or cold(refrigerated) but it tastes good when it is cold.



Note: You can garnish with nuts & raisins. You can use sugar instead of condensed milk.

My fellow blogger Swarna has shared this award with me. Thank you.

Trifle pudding

This is not the original trifle recipe but I've made slight changes according to the available ingredients I had at home. This is definitely a treat for the kids.

Ingredients
Trifle sponges-4
Custard-1cup
Jam-1tbsp
Jelly-1cup (I used raspberry flavour)
Whipped cream to serve
Sugar (optional)
Glazed cherries for decoration

Method
Split the sponges in half then spread each half thinly with jam. Sandwich each half back together and cut into quarters. Place them at the base of a serving bowl. Add the jellies(cubed) and then pour some custard.



Whip the cream along with sugar (as per your taste) until slightly stiff. Spoon a little whipped cream on custard and decorate with cherries.

Note: I usually use sponge cake when I am short of trifle sponges and add fruits instead of jellies. You can make it as per your tastes.

Grilled Lamb Chops with garlic sauce

Preparation time: 15 mins | Cooking time: 45 mins

Ingredients
Lamb loin chops-4 (inch thick)
Chilli powder-1tbsp
Coriander powder-1tbsp
Ginger-garlic paste-2tsp
Pepper powder-1tsp
Chilli flakes-1/2tsp
Oregano-2tbsp
Shallots (chopped)-1/4cup
Garlic (chopped)-1tbsp
Vegetable or chicken stock-2cups
Coriander leave (chopped)-2tbsp
Butter-2tbsp
Olive oil-1tbsp

Method
Mix chilli powder, coriander powder, pepper powder, coriander leaves, oregano, ginger-garlic paste in a small bowl. Coat lamb chops with this spice mixture. Refrigerate the lamb chops for about 8 hours or overnight.

Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add shallots and garlic, saute for 2 minutes. Add the stock and chilli flakes. Boil until sauce is reduced to 3/4 cup. Remove sauce from heat. Add butter slowly, whisking until melted.

Preheat the oven to 250c and grill the lamb chops until desired doneness, turning the sides in between.



Place 2 lamb chops and spoon sauce over lamb and serve.

Vendakka (okra, ladyfinger) kichadi

Preparation time: 20 mins | Cooking time: 20 mins

Kichadi is one of the side dishes served for a Kerala sadya (feast). The vegetables used may vary from paavakka (bitter gourd) to beetroot to vendakka etc. Here I've used vendakka.

Ingredients
Ladyfinger/okra (cut into thin round slices)-20
Green Chillies-4
Curd/Yogurt-1 1/2 cup
Grated coconut-1 cup
Cumin seeds-1/2 tsp
Curry Leaves-1 sprig
Coconut Oil-for frying
Mustard Seeds-1 tsp
Dry Red Chillie -1
Salt to taste

Method
Fry the vendakka/okra slices till it is light brown & crisp and keep it aside.
Make a paste of coconut, cumin seeds, green chillies and 1/2 tsp mustard seeds (add mustard seeds at the end and just run the mixer once...it would get bitter otherwise). Now cook this coconut mixture along with 1/2 a cup of water and salt. When it starts to boil, switch off the stove and let it cool. Now add the yogurt (a little sour is better) and mix well. Season it with mustard seeds, red chilly and curry leaves.



It would be better to add the ladyfinger to this mixture just before serving to keep them crunchy. Mix well and serve as a side dish for rice.

Mushroom ulli theeyal & award

Preparation time: 20 mins | Cooking time: 30 mins

Theeyal is a well known Kerala dish. This can be cooked with only shallots or brinjal/eggplant or small onion and lady's finger or mixed veg like tomato, drumsticks or mushroom and onion, whatever ingredients you use, the preparation method is almost the same. I have tried with almost all of these combinations and always it turned out tasty. Mushroom is readily available here so I tried this version.


Ingredients
Mushroom-10
Desiccated coconut or finely grated raw coconut-1cup
Pearl onion/shallots-10 to 15 nos
Red chilly powder-1tbsp
Coriander powder-1 1/2tbsp
Turmeric powder-1/4tsp
Fenugreek powder-a pinch
Curry leaves for seasoning
Oil-3tbsp
Tamarind paste(thick)-2 tbsp
Salt to taste

Method
In a pan dry roast coconut and 2 shallots until they are evenly browned (this is very important), then add chilly & coriander powders and fry until they lose their raw smell. Cool it and then make a fine paste. Keep it aside.



Heat 2 tbsp oil in a vessel and saute thinly sliced mushroom and shallots along with turmeric powder until soft. Add the ground masala paste, fenugreek powder, enough water and salt to taste and simmer in low fire. Now add the tamarind paste and cook for about 10 mins.
Season with fried small onions, dried chillies, mustard seeds and curry leaves.

I have been awarded by Collaborative curry with 'Kreative blogger' award.



I would like to share it with

Malar of Kitchen Tantra
Preeti of Relishing recipes
Vrinda of Sankeerthanam
Sarah of Vazhayila
Sushma of Authentic Food Delights
Tina of Kaipunyam.com
Ally of What's cooking today

Rules for accepting this award:

1) Thank the person giving the award
2) Copy the award to your blog
3) Place a link to their blog
4) Name 7 things people don't know about you
5) Nominate 7 bloggers
6) Place a link to those bloggers

Now the hard part :-)

The 7 things people don't know about me
1. I hate a crowded place.
2. I can never give up chocolates.
3. I'm too tempted to buy colourful plastic containers.
4. I hate loneliness.
5. I do not like yellow colour dresses.
6. I love traveling.
7. I hate washing clothes.

Capsicum in peanut masala

Preparation time: 15 mins | Cooking time: 20 mins

Ingredients
Capsicum-1
Onion-1
Tomato-1
Roasted peanuts-2tbsp
Coconut(grated-2tbsp
Cumin seeds-1/2tsp
Coriander powder-1tsp
Garam masala-1/2tsp
Red chilli powder-1tsp
Turmeric-a pinch
Oil-3tsp
Coriander leaves(chopped)-1tsp
Salt to taste

Method
Cut the capsicum and onion into pieces. Heat oil in a pan, add cumin seeds and allow it to splutter. Then add capsicum and onion, cook until they are soft. Add all the dry masalas and fry until they lose their raw smell. Now add the cubed tomatoes and saute for 2 mins. Grind the peanuts & grated coconut to a smooth paste and add to the capsicum mixture. Add salt and cook for about 10 mins.



Garnish with coriander leaves and serve hot with rotis or rice.

Peri-Peri Chicken

Preparation time: 15 mins | Cooking time: 45 mins

Once again a happy new year to all of you. I hope everyone had a nice holiday. I'm starting off my new year with a delicious Portuguese chicken dish. I apologise for not following your posts as I was busy with my family and friends.

Peri-Peri or Piri-Piri is a type of chilli found in Mozambique (Africa) described as African bird's-eye chilli. The Portuguese-themed chicken restaurant Nando's, originated in South Africa. The restaurant uses piri-piri in many of its dishes, and helped popularise them worldwide. We visited Nando's a couple of months back and really enjoyed the chicken. The recipe is quite simple and thought of making it.

Ingredients
Chicken-1kg

Marinade
Fresh red hot chilli peppers-6 or 10
Lemon juice-4tbsp
Olive oil-4tbsp
Red chilli powder-1 tbsp
Garlic(chopped)-1tbsp
Paprika-1tbsp
Fresh or dried oregano-1/2tsp
Salt to taste

Method
Cut the chicken into large pieces.

Grind and mix the marinade ingredients into a smooth paste. Rub marinade onto the chicken and allow to marinate for at least thirty minutes (or overnight if possible) before cooking. This marinade works well on other grilled meats.



Preheat the oven to 200C/390F. Transfer the marinated chicken to a roasting tray and roast in the oven for about 45 minutes, until cooked through, basting regularly with the remaining peri-peri marinade.