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)