CAULIFLOWER SHRIMP

INGREDIENTS:

Chingudi (prawn) - 250 gm (washed & marinate with turmeric powder & salt
 Florets of a medium size CAULIFLOWER  
2 medium size Potato- cut into cubes
Ginger garlic paste- 2tblsp
1 large tomato- cut into cubes
1tblsp cumin-coriander powder
1tea spoon turmeric powder
1tsp garam masala powder
2-3 bay leaves
2-3 cardamom 
3-4 tbsp. mustard oil.
Salt to taste
Sugar- ½ tsp
2 medium size onions- chopped

Method:

Heat a pan, Add some mustard oil, Add marinated prawn, fry it till golden brown & keep aside.

Again heat 2tbsp oil. Add cauliflower florets & potatoes. Sauté till they turns to light brown in colour. Adjust salt.

Add 2 tbsp. of the mustard oil in the same pan, Add cardamoms & bay leafs. Then add chopped onion. Sauté till translucent. 
Add ginger garlic paste, turmeric powder, chilli powder & stir till raw smell goes away & oil appears in the masala.  Add tomatoes, cumin-coriander powder & salt. Again sauté till omatoes are done.

Add the veggies to it stir for 1-2 min. Add 1 cup of water & cover it  & let it cook for 5 min. when the veggies are done add the fried prawns & mixed it properly & cook it for another 2-3 minutes. 

Sprinkle garam masala & then switch off the flame. Add chopped coriander leaves for garnishing. Serve hot with plain rice.

POI Chingudi

INGREDIENTS:

Chingudi (prawn) - 200 gm (washed & marinate with turmeric powder & salt)
Poi (spinach malabar)-200 gm (washed, cut the poi stems & poi leaves)
2 medium size Potato- cut into cubes
Pumpkin cubes- 200 gm
2 medium size brinjals- cut in cubes & put them in cold water otherwise they will turn black
Ginger garlic paste- 2tblsp
1 large tomato- cut into cubes
1tblsp cumin-coriander powder
1tea spoon turmeric powder
1tsp garam masala powder
2-3 bay leaves
3-4 tbsp. mustard oil.
Salt to taste
Sugar- ½ tsp
1 tsp panch phutana (mix of cumin+ mustard+ nigella+ saunf + fenugreek seeds)
2 medium size onions- chopped

Method:

Heat a pan, Add some mustard oil, Add marinated prawn, fry it till golden brown & keep aside.
Then add 2 tbsp. of the mustard oil in the same pan, add panch phutana when it starts spluttering, add bay leafs. Then add chopped onion. Sauté till translucent. 
Then add ginger garlic paste, turmeric powder, chilli powder & stir till raw smell goes away & oil appears in the masala.  Add tomatoes, cumin-coriander powder & salt. Again sauté till tomatoes are done.
Add the veggies (potato, pumpkin, brinjal, poi stems) into it stir for 1-2 min.
Now cover it  & let it cook for 5-7 min. when the veggies are 70% done add the chopped poi leaves. Mix well & again cover with the lid & cook for another 5-7 min. till the veggies are done. 
Then add the fried prawns & mixed it properly & cook it for 2-3 minute. Sprinkle garam masala & then switch off the flame. 
Serve hot with plain  rice & daal.

Chicken Taco @ home

A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, avocado or guacamole, cilantro, tomatoes, minced meat, onions and lettuce.

This is so easy to make &healthy too.

Ingredients

1 tablespoon veg/olive oil
1 medium red onion, finely chopped
1 tbsp chopped garlic  
200g boneless, skinless chicken thighs (cut in to small bite size pieces)
2 ripe chopped tomatoes
1 capsicum chopped
1/2 cup corn kernels
salt to taste
8 Taco size corn tortillas
1tsp black pepper powder
1/2 cup grated cheese
lemon juice as per the taste (u can add sour cream too)


Instruction:

Heat oil in a frying pan over medium heat. Add chicken. saute till they becomes 
soft and browned.
Add onion and garlic. Cook for 3 to 4 minutes or until tender. 

Add capsicum,corn, pepper powder and salt. saute for 2-3 min on high flame till they becomes golden brown & crisp.
Take a bowl. Put chopped onion and tomatoes.add salt & pepper. add lemon juice. mix well

Heat a griddle. cook taco shells for 1-2 minutes or until browned. 
Spoon the cooked mixture into shells. Top with onion tomato mixture and cheese. Serve hot.






Note:

•  U can use guacamole, kidney beans  to this
• IF U want U can also fry the Tacos.

VEG PUFF

Veg Puff...I Never get bored of these beauties & the hubby's fav. appetizer too.. I can still remember the college times.. during lunch break this used to be our favorite  snacks. In India we get veg puffs in most of the bakeries, the smell of fresh hot veg puffs  is absolutely tempting.
As now I m staying in US we can't get these freshly baked puffs in bakeries but the puff pastry sheets are easily available in all grocery store. So whenever U want to give yourself this delicious treat, just bring the sheets out of the refrigerator, thaw them,  prepare the stuffing & bake it in oven.. The aroma of freshly baking veg puffs... Aaahhhh...heavenly..you will get to know when you will bake it in your oven...
It is very popular  as its so appetizing, spicy, delicious , mouthwatering , tempting & satisfying. 
Yesterday It was a pleasant cold weather in the evening so thought of making this for the hubby who will be returning from the office & will b happy to see his fav snacks waiting on the table... 

 so before I bore all of you & u will start yawing..:P let me start the recipe...Everyone has their unique recipes mine as follows..

Ingredients:

1 sheet frozen puff pastry
2 Medium size Potato
1 Carrot chopped
Handful Green Peas
1 small capsicum chopped
1 Small Onion chopped
1tsp cumin-coriander powder
½ tsp turmeric powder
1 tsp Garam Masala
1 tsp Ginger Garlic crushed
1 tsp Chat masala (u can add 1tsp lemon juice too if u don’t have chat masala)
1 tsp Cumin seeds
1tsp of Red chilli powder
salt to taste
dry kasturi methi – 1 tsp

Method 

First  thaw the Pastry sheet at room temp. for about 40-45 min, only the quantity needed. 
Preheat oven at 400F.  
Meanwhile boil the potatoes until cooked. 
Heat 2 tbsp of oil in a pan, splutter the cumin seeds, dry kasturi methi, add  onion sauté till translucent.
Add crushed ginger garlic . Saute. Add chilli powder, turmeric powder, cumin-coriander powder. Mix well. Sauté till the masala is done. Now add capsicum, green peas & carrots. mix well with masala & cover it. Cook till they becomes soft. Now its time to add the boiled potatoes. slightly mash the potatoes & add to the cooked veggies. Adjust salt to taste , add chat masala & garam masala to it.
 Sauté them for about 2-3 mins till all the veggies are well coated with masala & salt.

  Now turn off the heat. Let it cool.  
Now Cut the pastry sheets to equal sized rectangles. 
Put 1 tblsp of stuffing in the centre. 


Fold the pastry to make rectangle/ triangle. Use a fork  gently to press the sides to seal the puff properly.

 Put them on a greased baking sheet and place it in the pre heated oven. Bake for about 15 mins or until golden brown.


 Transfer them to the cooling rack & allow them to cool for 5-10 min.


Serve with tomato ketchup.

Honey chicken with Chicken noodles

Honey chicken is a favorite of mine, Whenever I feel like eating Chinese food I will fast think about the hot n spicy honey chicken with warm Chinese rice. I am a big fan of tangy and savory dishes. So this Sunday I craved for Chinese food.  I had boneless chicken breasts in my kitchen, so I decided to make honey chicken & chicken noodles for our dinner.
So immediately I did research on the internet found this recipe. I rushed to kitchen & I made the chicken fritters & the honey sauce . I just added the sauce to the chicken fritters after chicken noodles was ready and I m telling  you it was super delicious, crunchy on the outside and soft on the inside. The taste was amazing and the chicken was soft and tangy exactly what I wanted. U can also take 1 pound frozen popcorn chicken nuggets. But the taste will double if u make the batter & deep fry the chicken at home.

Ingredients for Honey chicken

3 chicken breasts (cut in to bite size pieces)
1tsp sesame oil
1tsp brown sugar
Oil (for deep frying)
2 tablespoons cornstarch
2 tblsp flour
1tblsp ginger garlic paste
1tsp soy sauce
Salt & pepper to taste

Sauce:
1 ½ tblsp oil
1 teaspoon salt
2 tbsp sweet chilli sauce
2 tbsp tomato ketchup
2 tbsp honey (depending on how sweet you like it)
2 tbsp light soy sauce
3tblsp water  & 1 tblspoon cornstarch (mix well)

Method

Marinate the chicken with the soy sauce, sugar, sesame oil, GG paste, salt and pepper and set aside for at least an hour. Just before frying add the flour to the chicken.Mix  until smooth. Cover and allow the batter to site for at least 30 minutes. Add the chicken to the batter tossing to coat.
Heat Oil & Deep fry the chickens till becomes firm. Drain on paper towels.
Mix all the sauce ingredients together and pour it into the pan. Bring it to the boil and let the sauce thicken a little. Add the chicken in and mix gently until the chicken pieces are evenly coated with the sauce. Serve immediately with noodles or Chinese rice.

For noodles:

Ingredients:
Noodles – 250 gram
2 boneless chicken breasts- washed & cut in to bite size pieces
2 eggs
Carrots - 1 no (cut into thin strips)
some brocolli florets
 Onion -1 no finely sliced
Spring Onions - 1 handful
Garlic minced - 1 tbsp
Black Pepper powder - 1 tsp
Vinegar- 1 tsp
 Soya sauce - 1 tbsp
Salt as per the taste
Oil

Method:

Boil water in a heavy bottom vessel, add noodles in hot boiling water and cook till its done. Strain water using a colander. keep the noodles aside.


In a wok, Heat oil Add garlic  and saute for a min. Add chicken pieces saute for 4-5 mins till done. Add salt & pepper to it. & saute for another 1-2 min till done. 

Then Add Onions, carrots, brocolli florets, spring onions and cook the veggies on high flame for 2-3 min. 
Add noodles and Mix well. Place all the noodles on one side of the wok ,add oil and break eggs ,add little salt and pepper and scramble the eggs. 
Add vinegar & soy sauce. Mix all. Stir for 2 minutes. Add some salt if required. Stir until the noodles is hot. 
Serve hot.

Palak Paratha

Palak Paratha My all time favorite. It is an Indian flatbread made with wheat flour, ofcourse spinach , some spices & pan fried with ghee/oil. I have add the boiled spinach directly to the flour. You can also grind the spinach & add to the what flour to make the dough. Its very easy to make, healthy & tasty too. U can have it with any curry or raita, or chutney.

Ingredients:

•2 cups Atta/ wheat flour
•Spinach washed & chopped- 2 cups
•1 tsp  ajwain/ cumin seeds
•1/2 tsp red chilli powder
•Salt to taste
•Ghee/ oil to make paratha

Method:

• Boil the spinach for 2 mins. till they cooked . Cool them 
•Take a bowl . Add  ajwain,  red chilli  powder, salt to taste & add wheat flour. Mix well. Add  the spinach and mix all together, Make a smooth dough. Keep the dough aside  for 1 hours.
•Divide the dough into equal-sized portions and Make small balls.
•Roll each ball into a circle of 7-8" diameter (5-6mm thick).
•Heat a griddle .Put a paratha on the griddle. Do the first flip when you see tiny bubbles rise on the surface of the paratha. As soon as the first flip is done, drizzle a bit of the remaining ghee on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle ghee on this surface too. 
The paratha is done when both sides are crispy and golden brown. Serve hot with any curry or chutney or curd..

Vegetable poha/ chuda santula

• Poha / Flattened rice- 2 cups
•  oil - 2 tblsp
• 1 tsp cumin seeds & mustard seeds
• 5-6 curry leaves, 
• 2-3 green chillies chopped 
• asafetida/ hing- a pinch
• onion- 1 large size (chopped)
• peanuts- a handful (u can take roasted peanuts too)
• 1 cup cut veggies ( potatoes, cauliflower, green peas)
•  1/2 tsp turmeric powder
•  1 tsp red chili powder.
• salt to taste
•  2 tblsp grated coconut,
•  lemon juice as per your requirement
•  chopped coriander leaves for garnishing

Method:

Put the poha in a sieve and wash under running water for 2 minutes. Keep aside to drain..
 Heat oil in a kadai. add cumin seeds, mustard seeds and as they jump around add curry leaves, chopped green chillies & hing.
Add onion. Saute till traslucent. Then add peanuts, cube size poatoes, cauliflower, green peas..Saute till done. add turmeric powder, red chilli powder. mix well.

Add the soaked poha, adjust salt. mix well. & saute for 2-3 mins.

Add grated coconut, lemon juice & chopped coriander leaves. Your poha is ready to serve..Njoy with hot hot tea.