Thursday, September 3, 2015

300 TH POST - LAYERED COLOURFUL DELIGHT

Hurray !!!!! Just like my 100th and 200th post, I knew I would jump into my 300th post some or the other day and today is that special day :) I am really very happy and excited that I have done something which I owned as a passion. I am extremely thankful for my loving family which is a sole reason and my dear friends specially my facebook pals ;) who have supported and motivated me with there likes and encouraging comments. For that I am gratefully Thank you :) Looking forward for the same together over the upcoming year.

On this wonderful day, I wanted to post and present a mini sweet delight which looks quite colourful and at the same time attractive, tempting and heavenly. Its fully loaded with fruits and nuts and every one's favourite ice creams. In this dish, there's no specific measurement as you can add more or less depending to your taste buds.

INGREDIENTS AND METHOD :
Take a serving glass. Add the first layer of strawberry pudding or jelly whatever you like. Then top them with fruits and dry fruits. ( I used bananas, apple, cherry and green grapes). Above that I have kept chocolate sponge cake. In between the layers, try to drop in chocolate sauce and strawberry sauce to get a royal look ;) Upon that a scoop of vanilla ice cream or any other flavour. Lastly garnish with fresh fruits and nuts, and drizzle both the sauces or with your favourite toppings.
Tempting colourful delight is ready to serve :)

Enjoy!!

Wednesday, September 2, 2015

BEETROOT KOSAMBARI

Beetroot is not only colourful but also a healthy vegetable which has its own sweetness. This is one of the best and superb salad for the dieters. This salad should be served as soon as its prepared as beets loses its nutrition when kept for the long time.The same salad can also be prepared replacing with radish or carrots. Adding roasted peanuts will give you a nice crunch and looks tempting too.

INGREDIENTS

1 Cup Grated Beets

1/2 Cup Grated Carrots.

1/4 Cup Soaked Moong dal.

1 Chopped Onion.

1 Tbsp Grated Ginger.

2 Tsp Lime juice.

Salt to taste.

Coriander leaves for garnish.


INGREDIENTS FOR GRINDING

1/2 Cup Grated Coconut

2 Green chilly

Few Curry leaves

1 tsp Jeera.

METHOD.

Mix all the grated veggies in a big mixing bowl . Then coarsely grind coconut, green chilly, curry leaves and jeera. Mix the grind ed mixture into the mixing bowl and mix well. Add lime juice and season with salt. Garnish with coriander leaves and serve.

Enjoy!!

Tuesday, September 1, 2015

CORN PULAV

Tried this tasty pulav for the first time and believe me it was a super hit recipe. This pulav is fully loaded with delicious sweet corns with a mild spices. Already if you have cooked rice,it can be prepared in jiffy. This dish not only attract kids but also very nutritious and healthy for them.  Its perfect to pack for lunch box too.

Important note: I have added mint leaves in this recipe. Please make sure not to avoid this special ingredient as the mint leaves always gives a wonderful flavour of freshness to the dish. So make use of this for sure :)


INGREDIENTS FOR COOKING RICE

1 Cup Basmati rice.

2 Cloves

1 Inch Cinnamon stick

1 Elachi

1 1/2 Cup Water.

Salt to taste.

INGREDIENTS FOR FRYING

1 Cup Steamed Corn Kernels.

1 Big Onion (sliced)

1 tsp Ginger Garlic paste.

10 Mint leaves.

Pinch of Kitchen king Masala.

Salt to taste.

Pepper pd top taste.

1 tbsp Ghee.

METHOD

To cook rice :- Soak the washed rice in 1 1/2 cup of water for about half an hour. Add all the rest of the ingredients mentioned above and cook in pressure cooker as you make it. Once the pressure release, open and fluff it up with the help of a fork. Allow to cool.

Heat ghee in a kadai. Add sliced onion and fry till translucent. Next add ginger garlic paste and fry well till the raw smell disappears. Add crushed mint leaves, corn kernels and season them with salt and pepper. Mix the cooked rice and stir well under low flame. Lastly sprinkle with kitchen king masala and again mix well. Serve hot.

Enjoy!!

Sunday, August 23, 2015

MARBLED TEA LEAF EGGS

This is one of the surprising recipe for kids. No doubt they will adore it. The patterns that emerge on these eggs makes quite attractive.The marble effects is due to the breaking of membrane and the colour is due to the addition of tea powder. If you want the eggs to be extra flavourful, then you can add anise or cinnamon in boiling water. Some people add dark soya sause for deeper colour but I want to maintain the flavour of normal boiling egg, so I kept it simple adding tea powder with very mild taste.


INGREDIENTS

1 Egg

1 tsp Tea powder

1 Cup Water

Pinch of Salt

METHOD

Wash the egg first. Take a vessel filled with water. Put salt and place egg for boiling. Let it boil for few minutes. Now take a spoon and crack the shells as many as you can. But make sure the shell does not come out fully. Once its cracked, add tea powder and boil for a sec. Then reduce the flame for another 2 min and switch off. When its cool, gently break the shells from egg.

Serve sliced, halved or quartered. 

Enjoy!!

Friday, August 7, 2015

CHETTINAAD CHICKEN ROAST

This is one of the awesome and tastiest chicken fry that I adopted from one of my fav chef ''Sanjeev kapoor's page. The very best I like in chettinad cuisine are, they are extra spicy and much more flavourful. If you have crowd for a non veg lovers, then this is super easy to make. Do give it a try and let me know how it turned out :)

INGREDIENTS

8 Pieces of  Whole Chicken

6 Dried red chilly.

1 Inch Ginger.

5 Cloves of Garlic.

1 Green chilly.

2 Medium Onions

1/2 tsp Turmeric pd

2 tbsp Rice flour

Half handful of Curry leaves

2 tbsp Oil

1 tbsp Lime juice

Water as needed.

Salt to taste.
METHOD

Marinate the cleaned chicken with salt and turmeric powder. Meanwhile blend dried red chilly, garlic, ginger, curry leaves, green chilly, onions into a smooth paste adding little water. Add this masala, rice flour, lime juice to the marinated chicken and allow to rest in fridge for an hour or two.

Heat oil in a non stick pan. Place the chicken pieces carefully and allow to cook under low flame. Once its cooked on one side, turn it over and allow to cook on the other side too.
Serve hot with creamy cheesy dip or mayonnaise.

Enjoy!!