some sweet moments from Newzealand

I know its been a while since i published anything ;-)
i was preety busy feasting on these goodies

and doing so many other things

in Newzealand :-)

had Lamington for the first time

and wood fired pizza

some awesome combo of salad

and some light pasta

this post is joining
The Weekly Story 59 hosted by Colours Dekor.
Thats all friends,take care and happy blogging.

weekend cooking - Chola Chawal

 Chola Chawal  is one of the many other street food  sold on the handcart  on the roadside in Delhi, priced at a nominal  rate of Rs 20 per plate many people can be seen standing and eating on the roadside,i dont know any famous chola chawal stall which i can recommend but i guess for people staying in Delhi they must be having their own favourite stall :-)
,this weekend i thought of preparing the same for lunch ,
recipe is  inspired from Nita Mehtas book paired the curry  with plain rice ,onion and pickle.

Recipe name Chana Masala
Recipe source Nita Mehta Cookbook
preparation time half hour
cooking time half hour
Preparation
Ingredeint for boiling chickpea
overnight soaked and drained Chickpeas 350gm
salt one tsp
soda bi carb one tsp
tea bags two
black cardamom five
cinnamon two pieces
procedure
Presure cook chickpeas with the above ingredient
once done ,drain and reseve the liquid
remove the teabags,
and the keep the chickpeas aside.
Ingredient for the curry
onion four chopped finely
tomato three chopped finely
ginger half inch chopped finely
dried red chili four
pomegranate seeds one tbsp powdered
oil to cook
red chili powder one and a half tsp
coriander powder one tsp
garam masala one tbsp
Procedure
heat oil in non stick wok ,add onions
keep frying till the onions turn brown
add pomegranate seeds and keep stirring
followed by dried red chili,tomato and ginger
add salt and the powdered masala
keep stirring till oil is seen along the sides
add drained chickpea and mix everything together
add the reserved liquid and let it simmer for five minutes
serve warm with rice,onion and lashoda pickle.
Linking this post to,.
The Weekly Story 57 hosted by Colours Dekor.
My Legume Love affair 41 hosted by Briciole event started by Susan of The Well Seasoned Cook.
Winter Carnival hosted by Radhika of Tickling Palates.
Thats all guys,take care,see you all soon
happy blogging.

Dinner meal - Kasturi Chicken Curry with plain rice and salad

Since last few days i have been too lazy to cook,so when i decided to prepare chicken curry for dinner,i thought of preparing one of the regular chicken curry which i usually prepare,after frying chicken drumsticks with the spice paste ,i asked hubby about water ratio ,sometimes i just go ahead but when he is there i ask him :-) he told me to add coconut milk or curd instead of water ,i didnt had either of the two ,so he told me to add milk ,i did the same and was truly amazed by the taste ,thought of documenting the recipe as this recipe is very simple with minimal ingredients and tastes best with rice and nan with some salad on the side.

Recipe name Kasturi Chicken Curry
p.s. i couldnt think of any other name
Recipe source kitchen experiment
preparation time 20 mins
cooking time 30 mins
Serves two adult and a kid aged 4yrs ;-)
Ingredient
chicken drumsticks four
onion two chopped finely
garlic clove three chopped finely
ginger half inch chopped finely
tomato one chopped
oil to cook
salt as per taste
kasturi methi one tbsp
milk one cup
everest meat masala one tbsp
whole seeds
black cardamom four
dried red chili four
bay leaves four
clove five
kabab chini six
cumin seeds one tsp

Procedure
Heat oil in non stick wok,add whole seeds listed above
once the seeds start spluttering,lower the flame and add onions
fry onions for five to seven minutes add ginger and garlic
followed by tomato,salt and chicken masala.
keep frying till oil is seen along the sides
add chicken drumsticks and fry further for five minutes
till the masala sticks to chicken drumsticks
transfer the content to pressure cooker
add one cup of milk and let it simmer for five mins
add kasturi methi,mix and presuure cook for two whistles
serve warm with nan,plain rice and salad.

Linking this post to
In the Spotlight - My Favourite Things hosted by Patricia of Colours Dekor .
She has asked to share favourite things for the link party ,as cooking and experimenting in kitchen is one of my favourite thing i am sharing this recipe for the party ,and ya this recipe gonna be one of my favourite too,..;-)
Thats all guys ,take care and happy blogging.
wish you all happy weekend.

Platter of Baingan Bhartha with Onion Sambol and Paratha

It feels so good to be back to routine,last two weeks was spent eating

,shoping

,meeting relatives and doing so many other things ;-) ,it took me two days to come back to the normal routine,truly enjoyed the trip back home and the Festival too,
todays post gonna be of simple platter of Baingan Ka Bharta which i prepared in oven,paired it with
onion sambol,fried  rice and paratha.

Recipe name Baingan Bhartha
Preparation time 15 mins
Cooking time 10 mins
Ingredient
Brinjal two
garlic clove three
green chili three
tomato two
boiled potato two
onion chopped finely one
salt as per taste
mustard oil one tbsp
chopped coriander leaves one tbsp
lemon juice one tbsp
Preparation 1
slit the brinjals and stuff with garlic and green chili
place in dish and drizzle mustard oil
place in preheated oven and grill for 5 to 10 mins
keep turning the brinjal to avoid burning.
once done remove and keep aside.
Preparation 2
microwave chopped tomatoes for five minutes
keep aside.
Procedure
In a mixing bowl mix grilled brinjal,tomatoes,onion and boiled potato
season with salt ,lemon juice and coriander leaves
serve warm with paratha ,lemon rice and onion sambol.

Pic of Jalebi and Chai

is off for Black and White Wednesday hosted by Susan of The Well Seasoned Cook.

Linking this post to The Weekly Story 56 hosted by Colours Dekor.

Thats all guys,see ya all soon,

Take care and Happy Blogging.