SIMPLY... DELICIOUS...

BREAK...!!!

CHILLI PANEER

INGREDIENTS:

Paneer cubes:300gm

Green chillies:3(slitted)

Ginger-garlic :2tbs(chopped)

Onion:2(cut into long pieces)

Spring onion:1/2 cup(cut into 1 1/2inch pieces)

Bell pepper:1(cut into squares)

Soy sauce:1 1/2tsp

Chilli sauce:1tsp

Cornflour:1tsp

Water:1 cup

Salt,to taste

Oil,for deep frying

For the marinade:

Plain flour:1 1/2tbs
Cornflour:3tbs

Ginger-garlic paste:1tsp
Soy sauce:1 1/2tsp

Chilli sauce:1tsp

Paprika:1tsp

Black pepper pdr:1/4 tsp

Vinegar:1/4 tsp

Water&salt ,as rqd

Method:

Prepare a marinade with the above ingredients.

Add paneer cubes to the marinade&mix well

Refrigerate for 20min&then deep fry in medium-hot oil till golden brown.

Drain&keep aside.

Heat 2tbs oil in a separate pan.

Saute onion,green chillies,chopped ginger-garlic till onion turns translucent.

Add soy sauce&chilli sauce,allow to boil for 30seconds

Then add capsicum&fried paneer.

Meanwhile, dissolve 1tsp cornflour in 1cup of water &add to it.

Wait till gravy thickens,add spring onion&remove from heat

Serve hot with fried rice/chappathi..

AWARD

Thank u so much Rekha dear for this cute award. I would love to share this award with,
Mye, Sushma, Gita, Niveditha, Priya raj, Sana, Babli, Aysha, Vineela, , Lissie, & vidhya

SHAHI TUKRA&AWARDS

My blogger friends Sara,Sangeetha,Sree,Sushma,Babli,Priya prasanth,Aysha, &Aysh have shared some awards with me...!

Thank u so much sweethearts...!

I'm truly honoured...!

Now to the recipe...

INGREDIENTS:

8 Slices white bread

1 tin Sweet condensed milk

1/2tspCardamom powder

1/4 Golden raisins

Chopped nuts(cashews,pistachio nuts,Badam etc),for garnising

1 cup Sugar

1 cupWater

Ghee ,for deep frying the bread

METHOD

Remove the crusts from the bread&cut diagonally into triangles

Heat ghee in a frying pan&deep fry the bread pieces until they turn golden brown ,

drain on kitchen paper.

In the remaining ghee, fry raisins till they pop up,drain&keep aside

Prepare sugar syrup(Add 1 cup of water to 1 cup of sugar.Boil till get a thread like consistency),

keep aside.

Boil the condensed milk in a heavy-bottomed pan for 10 minutes(stir frequently to

aviod burning),remove ftom heat&mix in cardamom pdr

Dip the bread triangles in the sugar syrup&arrange in a deep tray

Pour the prepared milk over them.

Garnish with chopped nuts&raisins

Let it cool,refrigerate&serve when cold.

CRAB CURRY

INGREDIENTS:

Crab:1kg
Grated coconut:2cup
Tomato:1small(chopped)
Green chilli:3
Coconut oil:3tbs
Salt,to taste
Curry leaves:a sprig
Tamarind:a small gooseberry size(soak in 1 cup of water&extract the juice)

For the masala:

Shallots:1cup
Ginger :11/2inch length
Garlic cloves:5
Red chilli powder:2 1/2tsp
Coriander powder:1 1/4tsp
Turmeric powder:1/4tsp
Fenugreek powder:1/4tsp

METHOD:

CLEAN the crabs&cut each crab into 2(if small)/4(if large)
Make 2 extractions from the grated coconut(Thick :without water&Thin:with water),keep aside
Grind all the ingredients for the masala in to a smooth paste,keep aside
Heat the oil in a large kadai.
Add prepared masala.
Reduce the heat&stir constantly for 15min
Then add chopped tomato,green chilli&curry leaves
Stir for a minute.
Then add crab,tamarind water,thin coconut milk&enough salt.
Cover&cook for 25-30min or until the crab is done
Then add the thick extraction of coconut milk
Bring it to one one boil&remove from heat.
Serve hot with rice/chapathi...

MUSHROOM MASALA

Ingredients:

Button mushroom:250gm(quartered)
Onion:1(chopped)
Cashew nuts:10(soaked in water for 20-30min)
Butter:1tbs
Green chiilies:3(chopped)
Ginger-garlic :1tbs(chopped)
Turmeric powder:1/4tsp
Chilli powder:1 1/2tsp
Coriander powder:1tsp
Black pepper powder:1/4tsp
Garam masala:1/2 tsp
Thick coconut milk:1/4cup
Oil:1/2tsp
Curry leaves:1 sprig

Method:

Heat oil in a pan&saute chopped onion till transparent,keep it aside to cool.
Melt butter in a kadai.
Add ginger,garlic,green chillies&curry leaves
Stir well for a few seconds.
Then add all the spice powders&fry till raw smell goes off.
Then add chopped mushroom,coconut milk&enough salt.
Cover&cook till coconut milk dries up.
Grind cashew nuts&sauteed onions in to fine paste.
Add this to the curry&boil for a few more minutes.
Serve hot with rice/chapathi...

POTATO CURRY

Ingredients:

2 Medium potatoes:(Boiled,peeled&cubed)
1 Medium potato:(Boiled&mashed)
1 Large onion:(Finely chopped)
1tsp garlic:(chopped)
3 Green chillies:(chopped)
2 cup Thick coconut milk
1/2tsp paprika
1/2tsp turmeric pdr
1/4tsp garam masala
1tbs Oil
Salt,to taste
Coriander leaves for garnishing

Method:

Heat oil in a kadai&fry garlic till brown.
Add chopped green chillies& onion.
Saute until onions become light brown.
Add all the spice pdrs&fry till oil separates from the masala
Add cubed potatoes,enough salt,stir well for a minute.
Then add mashed potatoes.
Stir in coconut milk.
Bring it to one boil&remove from heat.
Garnish with coriander leaves&Serve hot with chapatis or puris

APPLE PACHADI

Ingredients:

Apple:1 cup(peeled,cored&cut 1'' pieces)
Yoghurt:2 cup
Salt&Pepper to taste

For seasoning:

Cumin seeds:1/2tsp
Mustard seeds:1tsp
Oil:1tsp
Curry leaves:1 sprig
D ry red chillies:2
Shallot slices:1tbs

Method:

Put the apple pieces in a pan.
Add just enough water and cook till the apple pieces become tender.
Remove from fire&let it cool.
Whisk the yoghurt.
Season with salt&pepper.
Add cooked apple pieces&stir well.
Heat oil in a pan.Splutter mustard seeds&Cumin seeds.Add shallot slices,red chillies&curry leaves&fry till brown.
Pour it over the pachadi.
Serve with rice.

Happy Diwali...!

Celebrating Diwali with Besan laddu

Ingredients:

Besan(chickpea flour):1 1/2cup
Powdered sugar:3/4cup
Grated dried coconut:3tbs
Cardamom powder:1pinch
Ghee:50gm
Almond slivers

Method:

Heat 2tbs ghee in a pan&saute coconut and almonds till toasted..keep aside.
Heat remaining ghee in a heavy-bottomed pan&saute besan flour until it turns golden brown in colour.
Add powdered sugar,toasted coconut,almond &cardamom powder to the warm flour.
Mix well.
Make lemon-size balls from this mixture.
Let it cool .

Enjoy!