Weekend Meal - Mixed flour chapati with Aloo wadi curry

Its been more then  a week since i am back,things are back to normal now ,Advays school is keeping him busy while i am busy with the daily chores ,For weekend meal prepare this mix flour chapati paired it with Aloo wadi Curry

For the mixed flour chapati
one fourth cup semolina (leftover )
one fourth cup rice flour
half cup millet flour
half cup wholewheat flour
water
Preparation
mix all the flour ,make a well in centre and add water
knead to form a smooth dough ,keep aside.

Procedure
divide the dough into equal sized balls
flatten to form a disc ,dust with flour
and roll out circle shape
roast on preheated tawa on both sides
apply few drops of oil and spread on the chapati.
serve warm with curry.
For Alloo Wadi Curry /Bari aloo sabzi

Ingredient
boiled ,peeled and cubed potato two
onion chopped coarsely one
tomato chopped coarsely one
garlic clove chopped two
wadi handful
salt as per taste
oil to cook
cumin seeds half tsp
asafoetida pinch
red chili powder half tsp
corainder powder half tsp
turmeric powder pinch
Procedure
heat oil in pressure cooker
add cumin and asafoetida ,once it starts spluttering lower the flame
add chopped garlic and onion and keep stirring till onion starts chaning colour
add chopped tomato,salt and the powdered masala
mix everything together and fry for 3 to 5 minutes
add the wadis and fry further for three minutes
add boiled potato,mix for a minute add half cup of water
pressure cook for one whistle
garnish with chopped corainder and serve with chapati.
Other wadi /bari recipes at Asan khana
Wadi Pulao
Nimona with wadi
bari chutney
Linking this post to
Weekend wrap up 33 hosted by Colours Dekor
Thats all friedns,wish you all happy June ,

take care ,see you all soon.,

Tried it and luved it - Macher Jhal from Ecurry

Ingredient - Tilapia
Recipe - no clue
Food blog search  for - Indian Tilapia Curry
What I tried - Macher Jhal from Ecurry

Paired with white rice
Thanks a ton Soma for sharing this delicious curry,will try this again,..:-)
Thats all friends,enjoy the week ahead,cee you all soon
take care and happy blogging

New Year Eve Special - Mughlai Biryani with Boondi Raita

I spent new year eve cooking,wanted to prepare something special for the evening meal, something rich and exotic so played with the ingredients available in my pantry to create this meal

Recipe Name Mughlai Biryani with Boondi Raita
Recipe source Kitchen experiment
Preparation time 1hr
Cooking time 2 hr
Ingredient for Chicken
Chicken breast four
almond eight
pistachio eight
salt as per taste
green chili two
ginger half inch
garlic clove two
green cardamom crushed two
coriander powder one tsp
red chili powder half tsp
chicken masala one tsp
cream two tbsp
onion one chopped
Ingredient for rice
rice two cup
ghee one tsp
star anise two
black cardamom two
cumin seed half tsp
cinnamon stick half inch crushed
coriander seeds one fourth tsp
black pepper four
clove three
pinch of saffron strands dissolved in one tsp of milk
salt ( i forgot to add )
Paste 1
Soak almond and Pistachio in warm water for 10 mins
make paste and keep aside
Paste 2
Make coarse paste of ginger,garlic and green chili keep aside.
Preparation
- In a mixing bowl mix chicken breast pieces with paste 1 and 2,followed by cream,coriander powder,red chili powder,salt and chicken masala,cover and keep aside.
- Soak rice and keep aside
- fry half of the onions and keep aside

Prcocedure for rice
In a non stick wok heat ghee
lower the flame and add cumin,coriander,black pepper,clove,cinnamon,cardamom and star anise
followed by soaked rice
fry for a minute and add four cups of water and salt as per taste
keep stirring when water starts boiling ,lower the flame and add saffron strands.
once the rice is done ,remove from flame and keep aside.
Procedure for chicken
heat oil in non stick wok
add green cardamom followed by half of the chopped onion
keep stirring till the onions are done
add marinated chicken pieces ,keep stirring  for five minutes
cover and cook till the chicken is done.
Boondi Raita
In a bowl beat curd,mix boondi and keep in fridge
before serving add pinch of salt and red chili powder.
To serve 
In a serving dish arrange  layer of rice,followed by chicken pieces and fried onion
repeat the same layer and serve with boondi raita.
For other Biryani Recipes Blogged at Asan Khana click here
Thats all friends,see you all soon
Happy Blogging,.;-)

Platter from Lakshmis Kitchen - Akki Roti with Onion Tomato Gojju

First attempt with rice flour - disaster  reason being i got glutinous one ;-(
Second attempt wth rice flour -Rice flour dumplings stuffed with spiced  chickpea paste ( Fara )
Third attempt today thanks to Lakshmis of  Taste of Mysore i enjoyed perfect platter of Akki Roti with Onion Tomato Gojju.I was bit scared before trying the akki roti,but thanks to the detailed recipe by Lakshmi i didnt had any problem.I followed both the recipes without any change.
Recipe source Taste of Mysore
Recipe of Onion Tomato Gojju
Recipe of Akki Roti

linking this post to Bookmarked Recipes Volume 17th hosted by Priya of Mharo Rajasthan,
to complete my thali event hosted by Torview theme this month being Indian Flatbread event started by Joy of Cooking.

Thats all guys ,see you all soon,..happy week ahead,..:-) and happy blogging.

From one pot meal of 2008 to Chicken Biryani 2010

Way back in March 2008 I prepared this simple one pot meal of chicken and rice
March 2009 hooked me to  Andhra cuisine and i learnt to prepare
Hyderabadi Chicken Biryani and Hyderabadi Mutton Biryani
June 2009 so many things  made me go for this meal
Parsi style chicken biryani
Winters of November 2009 made me prepare this
 Egg Biryani with Goan Curry Powder and
 Mutton Biryani with vindallo paste
October 2010,Singapore
so yesterday evening when i thought of preparing chicken biryani for dinner , i didnt follow any recipe ,
i just experimented with the ingredients i had in my pantry and came up with this recipe,
and i felt so elated when Advay told me Thankyou Mummy when he had the first bite,he saw what all i had to do to prepare the meal,he saw me deskinning the chicken,how i struggled to cut the whole chicken(this part is done by hubby but as he was late yesterday) i had to do( i should have referred to this post before cutting chicken )
he didnt move though his eyes were watering because of the onions,he even held my hand while i was struggling to chop the chicken pieces( i never gonna forget this) Thanks Advay for understanding the efforts which i put in preparing everyday meal,..the way you said thankyou i will always remember.

Recipe Name Chicken Biryani
Recipe source kitchen experiment
preparation time one hr
cooking time one hr
Ingredient for chicken marinade for 400gm chicken
green chili three
garlic clove three
ginger half inch
curd two tbsp
salt as per taste
chicken masala two tbsp
mix everything together in a mixing bowl.
marinate chicken pieces and keep in fridge.
Ingredient for curried chicken
chopped onions two (big one)
chopped tomato one
bay leaves crushed three
dried red chili three
cumin seeds one tsp
star anise two
cinnamon stick crushed one
clove two
black pepper four
ghee or oil to cook( i have used ghee for this recipe)
marinated chicken
Procedure
heat oil in non stick wok
add the whole masala listed above
lower the flame and add chopped onions
keep frying till the onions are half done
add chopped tomatoes and fry further
once the tomatoes turn mushy
add marinated chicken pieces
keep frying ,cover and cook for sometime
till the chicken is done.

Ingredient for rice
rice two cup
oil to cook'
green cardamom two
black cardamom one crushed
crushed cinnamon half stick
 3 to 4 saffron strands soaked in water one tbsp
Procedure
heat oil in pressure cooker
add crushed cardamoms and cinnamom
followed by soaked rice and saffron
add requiered amount of water
and pressure cook to one whistle.
For garnishing  fried onion and almonds.
To assemble in a deep bowl/casserole/serving dish
lay layer of rice,followed by chicken and finally the garnishing ingredient
repeat the same process.
serve warm with curd/riata.
We enjoyed the biryani with cucumber riata.

linking this post to dish name starts with C hosted by Akilas Kitchen

remember my last about life lesson,wanted to share with you all

Words to Live by ,really felt good after reading this

take care friends cee u all soon..happy blogging.

Microwave recipe of Chettinad Chicken

cooked today for lunch chettinad chicken for the first time,,it came out well,..we had with rogani nan,...supposed to be fiery and hot ...it tasted mild hot...to make it more hot and spicy add more of red chillies in the paste..

ingredients

chicken with bone 250gm
lemon half
crushed pepper
milk half cup
onion two finely chopped
curry leaves six
oil two tbsps

for the paste

one tomato
garlic eight
ginger two inch
red chilli dry four
coconut dry four inch
turmeric powder one tsp
salt to taste
seeds of coriander,fennel,pepper one tsp each
green cardamom 5
make paste in mixer ,mix water one fourth cup and keep aside




procedure

in a microwave proof dish add two tablespoon of oil, chopped onions and microwave for 5 minutes



now add chicken and curry leaves and microwave for 5 minutes covered





now add the paste mix well and microwave covered for 8 minutes

add one cup of water and microwave covered for 6 minutes keep aside


before serving add half cup of milk and microwave for three minutes covered


before serving add lemon juice and crushed pepper

From the Hyderabad kitchen Mirchi ka Salan

mirtoday i tried something which i have never tried before,..but ya have heard about it a lot...hari mirch ki sabji or salan is hyderabadi recipe,,...planning to eat it with roti for dinner so here goes the recipe of tangy mirchi ka salan

ingredients

green thick mirch 8(keep in salt water for half an hour and drain)
onion two chopeed
ginger one inch grated
garlic three grated



coriander powder one tsp
turmeric powder one tsp
salt to taste
cumin seeds one tsp
coconut grated two tbsp
tamarind pulp dissolved in water one and half cup

procedure

heat oil in wok
fry the drained hari mirch till they change colour,keep aside





add cumin seeds ,once they start spluttering add chopped onions



followed by ginger and garlic
add turmeric powder,coriander powder, grated coconut and salt keep frying



now add the fried hari mirch



further fry for two minutes

add the tamarind pulp dissolved in water



cover and cook for a minute or two

Palak Paneer Cottage cheese cubes cooked in spinach gravy

this recipe i am sending for rci event hosted by lakshmi for the theme punjabi....
this is the second time i prepared this recipe and it came out real well...and ...we had with rice....and salad,,...but it tastes good with roti or nan too....

i will be telling how to preapre cottage cheese at home too....as with freshly prepared cottage cheese and cream,,,the taste is enhanced more,..so here goes the recipe of palak paneer which i tried from malti jindals book...



ingredient for home made cottage cheese

half litre milk
half lime

procedure boil milk


when u see cream on top ,..take two tablespoon of cream aout and keep aside

now put squeezed lemon juice in the milk...

the milk will start curdling


once almost done strain the water and keep the cottage cheese aside


now take two clean chopping board
put the cottage cheese in between the chopping board
and put tava on top
leave for 2 hours

after two hours cut with blunt knife square pieces




now for the PALAK PANEER

INGREDIENTS



SPINACH CHOPPED TWO CUPS
COTTAGE CHEESE 1/2 CUP
ONION GRATED ONE
GINGER GARLIC 2tsp
TOMATO PUREE OF 1 TOMATO
SALT TO TASTE
RED CHILI POWDER 1/4 tsp
AMCHUR 1/2 tsp
GARAM MASALA 1/2tsp
coriander powder 1tsp
oil 2 tsp
fresh cream 1tbsp

method

heat oil in a pan
add grated onion,ginger and garlic paste and fry till onion becomes light brown in colour


add tomato puree and fry for 5 minutes

boil the spinach and grind to paste






add the spices to onion and tomato puree

fry for sometime

add spinach paste
keep on fire,if required add water
when the spinach is fried well add the cottage cheese


garnish with fresh cream or white butter,...


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