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Showing posts from July, 2009

Murgh Musallum

I cannot believe that I have reached 250 post of my recipes in my blog...This recipe would be my 250th recipe.Time really flies I guess. I started my blog somewhere back in 2008. I'm really glad that many have tried my recipes and useful to many..Thanks for all of your encouragement in improving my taste bud of my cooking. My 250th post would be Murgh Musallum which is simply Moghul Style Chicken Curry. What's the actually the story of naming this recipe as Murgh Musallum. The source is taken form Wikipedia: Mughlai cuisine (Urdu: مغلای ) is a Pakistani and Indian cuisine, influenced by the imperial kitchens of the Mughal Empire. It represents the cooking style used in Delhi and Punjab (now partitioned between India, and Pakistan). The cuisine is strongly influenced by Persian, and Turkic cuisines of Central Asia. The cuisine of most Pakistani and Indian restaurants in UK and USA can be termed Mughlai. The tastes of Mughlai cuisine vary from extremely mild to spicy, and is oft

Spicy Cheesy Tortellini

Spicy Cheesy Tortellini Ingredients Serving Size:5 1 package Cheese Tortellini 3tbsp extra virgin olive oil 1/4 cup chopped onion 4 cloves garlic chopped 2tbsp crushed dried basil 1tsp Italian seasonings 1 can (14.5 ounces) recipe-ready diced tomatoes undrained 2 red chilies peppers seeded and minced 3 drops hot pepper sauce For Spicy Pasta Sauce: 2tbsp olive oil 1tbsp chopped fresh garlic 1/2 cup onion (cut in large chunks) 1/2 cup green pepper (diced in large pieces) 1/2 cup red pepper (diced in large pieces) 1/8 teaspoon cayenne pepper 1 cup chicken stock 2tbsp cold water 1tbsp cornstarch, mix with cold water to form a slurry salt and pepper chopped coriander.basil and mint leaves Heat oil in sauté pan.Add garlic and sauté for 30 seconds. Add onions, sauté one minute, then add peppers and continue to sauté another minute.De-glaze with chicken stock, reducing by half and add the cayenne peeper-bring to boil and simmer for 10minutes.Thicken with cornstarch to desired consistency

Daal Iddly With Stuffed Mint Chutney

Daal Iddly With Stuffed Mint Chutney My kids has being refusing to eat iddlies. They prefer to have dosai rather than iddlies. That's when I tried out Kanchipura Iddly recipe given by my hubby's colleague. It was a big hit and my kids love it so much. They want to have iddlies every day, so I prepared this recipe and it was a success too. Hope you too will find the recipe delicious too. Ingredients Serving Size: 5 1 cup iddly batter 1/4 cup ural daal 1/4 cup moong daal 1/4 cup channa daal 1/4 cup well beaten fresh curd salt to taste a pinch of hing powder a pinch of baking soda (optional) a few spoons of mint chutney Preparation Methods: Soak the daal for 4 hours and grind them into a fine mixture. Transfer the mixture into a large bowl. Add the iddly batter and remaining ingredients except the mint chutney. Leave it for about 2 hours. Grease the iddly plate with oil and add 1tbsp of the mint chutney and then pour a big spoonful of the batter. Steam cook for 15-20 minutes ti

Crispy Bittergroud Baji

Crispy Bittergroud Baji Ingredients Serving size: 4 3 big Indian bittergroud cut into rings and seeds removed 1tsp chillie powder 1/4tsp turmeric powder 1/4tsp salt 1tbsp thick curd Mix the all the ingredients in a large bowl and keep aside for 1 hour. For the batter : 1 cup besen flour 1/4 cup rice flour 1tbsp chillie powder 1/4tsp turmeric powder 1/4tsp baking soda 1 egg white 1 cup buttermilk salt and pepper to taste Preparation Methods: Mix all the ingredients into a large bowl to bowl and add enough buttermilk to get batter in consistency like iddly batter. Heat a cup of vegetable oil in a heavy bottom wok-dip the prepared bittergroud rings into the batter and gently drop into the oil and deep fry until golden brown. Drain on paper towel and serve hot with hot chilli sauce.

Nethili-Karuvadu Gravy

Nethili-Karuvadu Gravy Ingredients Serving Size:4 Masala Gravy( To be grind ): 1 cup shallots chopped 15 dried chillies (adjust according to your intake of spice) 6tbsp coriander seeds (crushed before adding) ½ tsp fennel seeds 6 pcs curry leaves 2tbsp ginger garlic paste 1 small tomato 1tbsp fish curry masala 1/2 cup tamarind juice 1/4tsp fenkgreek seeds Add 5 tbsp of oil in wok add the all the masala ingredients and roast to grind into a smooth paste . 1pac nethili-karuvadu 1/4 cup diced eggplants 1/4 cup diced potatoes 1/4tsp cumin seeds 5 curry leaves- 6 shallots crushed 5 garlic crushed ½ cup big onion chopped 4 dried chilies 4tbsp crushed tomatoes 1tsp mustard seeds 2tbsp ghee salt to taste coriander leaves Preparation Method: Heat 2 tbsp of Ghee and 2 tbsp of olive oil to wok add cumin,garlic,curry leaves,dries chillies,shallots,onions and mustard seeds fry till the onions turns slightly browned f

Creamy Rotini Chicken

Creamy Rotini Chicken Source:Wikipedia Rotini is a type of helix- or corkscrew-shaped pasta. The name derives from the Italian for twists. It is related to fusilli, but has a tighter helix, i.e. with a smaller pitch. It should not be confused with rotelle ("wagon wheel" pasta).Rotini originated from Northern Italy and the tight twists help them retain a wide variety of sauces better. They are often used in pasta salads with pesto or tomato-based sauces.Rotini is most often made from refined (white) wheat flour, although varieties made from whole wheat flour, brown rice, or other grains are also available. Ingredients Serving Size: 4 1 pound uncooked rotini pasta 1 tablespoon margarine 1 pound skinless, boneless chicken breast halves - cut into strips 1/2 cup chopped onions 2 garlic cloves minced 1 (10.75 ounce) can condensed cream of chicken soup 2/3 cup milk 2/3 cup water 1 (3 ounce) package cream cheese, cubed and softened