MANGO CAVIAR

I came cross one interesting site which made me try this awesome recipe. The pic was so attractive and tempting that I could not stop myself trying out. The result was superhit. These tiny bubbly delight tastes sooo good and yummy that you would never stop putting them in your mouth again an again :) They just burst up and then melts automatically. This is so simple to make only with 3 ingredients. No doubt kids will surly fall in love with it.

These can be eaten as it is or with Pannacotta.

To know the recipe please click HERE. So guys do try out and let me know the results :)

ENJOY!!

PALAK PURI

Palak are very healthy and its natural source of iron. Palak puri are prepared with spinach puree along with some aromatic spices. These can be eaten as it is or with your fav curry. Here I prepared Tomato in coconut gravy which equally taste delicious with these cuties. With come up with the curry recipe soon :)

INGREDIENTS

1 1/2 Cup Wheat flour

1 tbsp Rava

1 tsp Ajwain

2 tsp Coriander jeera powder

1 tsp Garam masala (optional)

2 tsp Ghee or Oil

Salt to taste

Water as needed

Oil for deep fry.

INGREDIENTS FOR PALAK PUREE

250 grams Palak leaves (washed and cleaned)

1 tbsp Grated Ginger

2 Green chillies

METHOD

Blend the ingredients given above for palak puree adding just 2 tsp of water if needed. Now take wheat flour and rava in a mixing bowl. Add all the ingredients one by one along with palak puree. Add water and make it into a semi soft dough. Apply little oil on top and let it sit for 10 min. Divide the dough into small balls. Meanwhile heat oil in a kadai. With the help of rolling pin, gently roll to make 3-4 inch puri. Deep fry the puris on both the sides. Serve hot with ur fav dip :)

Enjoy!!

ALU METHI (without onion and garlic)

There are many ways of making Alu methi. Here I have prepared a dry curry without using onion and garlic which tastes equally yum. Here the boiled potatoes are being cooked with fresh methi and with mild flavoured Indian spices. This healthy subji can be prepared in jiffy and is perfect with rotis or phulka.

NOTE: Do use crushed kasuri methi for extra flavour. Please don't avoid that ingredient :)

INGREDIENTS

3 Big Boiled Potatoes

11/2 Cup Chopped methi leaves

2 Tomatoes

1 tbsp Jeera

2 tbsp Grated Ginger

11/2 tsp  Red chilly powder

1/2 tsp of Turmeric powder

2 tsp Coriander powder

Pinch of Garam masala (optional)

1 tsp Crushed Kasuri methi.

Half squeezed lime juice.

Adequate amount of water.

2 tsp Oil

Salt to taste.

METHOD
Dice the boiled potatoes and keep it aside. Heat oil in a pan. Add jeera and ginger and fry them. Add tomatoes with salt and allow to cook till it becomes mushy. Now all the powdered masalas and fry for a min. Add little water and bring to boil. At this stage all potato and methi leaves. Mix well. Cove it with a lid and let it cook for another 5 min under low flame. Sprinkle crushed kasuri methi and lime juice on top. Stir well and serve hot.

ENJOY!!

GARLIC CHICKEN CURRY

Chicken cooked in simple and mild flavours with an extra garlic punch. Its very simple to make and amazingly delicious. This curry goes well with normal steamed rice or parotta or with tandoori naan. I know you all will love it so much so do try out this yummy curry and let me know the feedback soon ;)

INGREDIENTS

2 Big Onions

1 Tomato

1 tbsp Grated Ginger

Curry leaves

Salt to taste.

INGREDIENTS FOR MARINATING CHICKEN

1 kg Chicken pieces

11/2 tbsp Thick Yogurt

1 tsp Turmeric powder

Salt to taste.

INGREDIENTS FOR GARLIC MASALA

2 Big Garlic

2 1/2 tbsp Coriander seeds

1 tbsp Jeera

8 Dry Kashmiri chilly

2 tsp Oil

INGREDIENTS FOR GARAM MASALA

1 tbsp Fennel seeds

4 Elachi

4 Cloves

Stick of Cinnamon

1 Star anise.

METHOD

Firstly marinate the chicken with ingredients given above for about half an hour. In a blender, powder the ingredients given under garam masala for a min and keep it side.
Next to make the garlic masala, heat oil in a pan add jeera and coriander seeds and saute till they are fried. Then drop in red chilly and garlic pods. Fry till the garlic turns slight brown. Allow the mixture to cool and later grind it into a thick paste adding required amount of water. Heat 1 tbsp of oil in a kadai. Add onions and saute till translucent. Add grated ginger, tomato and curry leaves and stir well till tomatoes becomes mushy. Now add the garlic masala mixture, marinated chicken and garam masala all together and stir well. Season with salt. Cover with a lid and allow the chicken to cook under low flame. If you need more gravy then add a cup of water and let it cook. Once chicken gets cooked transfer the curry into a bowl and garnish with coriander leaves. Serve hot hot.

Enjoy!!

VEEPAM POO RICE(NEEM FLOWER RICE)

My previous post was Veepam poo rasam. I had some more leftover flowers, so decided to make its rice which was equally flavourful and healthy as well. Its super easy and can be prepared in jiffy :) It tastes good only when you have it hot hot so makesure as soon as the preparation is done, you njoy this dish having hot :)

INGREDIENTS

1 Cup Cooked Rice

1/4 Cup Dried Veepam poo

5, 6 Shallots (optional)

11/2 tbsp Ghee

Pinch of Hing

Salt and Pepper to taste

METHOD

Heat ghee in a pan. Add the dried veepam poo and roast till you get a nice aroma or until the flower turns brown. Make sure it should be roasted under medium flame. Then add hing and rice. Mix well and finally season with salt and pepper. Serve hot.

Enjoy!!