Cheese Paratha with crispy karela fry and cucumber raita

Some random questions are always going on in my mind,
answers to which i gonna get in the coming time ,
some of these questions are silly i know
but then i am desperate to know
Whenever i am alone ,or with thou
some random questions are always going on in mind

i guess this happeens with everyone or its just me ...? ;-)
Coming back to todays post this one is simple recipe of Cheese Paratha

,Advay likes to eat parathas a lotz so i keep experimenting with different fillings.
Follow the same procedure as given for alloo paratha ,for filling i have used shredded mozarella cheese.

we enjoyed the paratha with cucumber raita and crispy karela fry , recipe blogged here.
Cheese Paratha is off for Only Kids delight event hosted by Pari of Foodelicious
Thats all frens,will cee u all soon,..tk cre nd happy blogging

Tangy green salad and Tricolour pasta with chicken

I guess god heard my cribbings about the the hot weather,weather is bit normal now with more of clouds and less of heat,sudden downpour brought the temerature down which is good relief for us ;-)

In todays post i will be sharing simple salad recipe which i prepared with left over Dhania alloo.

Ingredeint needed

Leftover Dhania alloo two tbsp

chopped cucumber one

home made cottage cheese two tbsp (crushed )

Procedure

Mix all the ingredient together in a mixing bowl.

Serve chilled.

Power cut in delhi is too frequent these days,u never know when u will have to cook in dark kitchen with just candles ,same thing happened to me few days back , i was about to start preparing dinner when suddnely i was surrounded in darkness,with just me and Advay around and inverter battery exausted i somehow managed for matchbox and lighted candles.It was already 8pm had an hour to prepare dinner as Pallavi reaches home by 9pm,..this is wht i prepared in Candlenight with whatever was there in fridge and pantry.

Chicken Pasta with Pink pepper

ingredient needed

Tricolour pasta one cup

 salt as per taste

 pepper as per taste

boiled chicken 150gm

onion one chopped lengthwise

garlic two clove chopped lengthwise

pink pepper half tsp

italian dressing half tsp.

Olive oil one tbsp

Procedure

Prepare the chicken by separating chicken from the bone,with help of knife make thin stripes.Keep aside.

Prepare Pasta by boling in water,drain and keep aside.

Heat oil in non stick wok,add chopped onion and garlic and keep frying till onions start changing their colour.

Now add boiled chicken and fry further for two minutes followed by addition of salt and pepper.

Once the mixture looks done add boiled pasta followed by italian dressing and pink pepper .

Mix well and serve warm.

event entry

Tangy green salad goes to SWC green event hosted by my friend Sowmya of Creative Saga and started by Lakshmi of taste of mysore. 

Poornima of tasty treats is on with My Favourite things event theme being this month Cheese event started by Bindiya of In luv with food.  

Tangy green salad which is meal in itself also goes to Wyf QUICK Meal event hosted by Ec.

Thats all frens i will be back soon,...u guys take care ,..:-)

    

up ka paratha, hyderabad ki biryani, lassi tarbooj ki or soup hai badami,...

Urad kachori is a must prepared delicacy during Holi festival ,but i didnt knew that parathas could also be prepared with kachori mixture,last year when i prepared Kachodis in Singapore i asked my mother what to do with left over filling,she told me to prepare parathas with them,so this year when there was leftover filling in the fridge,i thought of making Parathas and ya they turned out delicious and crispy,procedure is same as allo ka paratha reipe which i have blogged earlier its just that instead of allo mixture kachori mix has to be filled in,we enjoyed crispy urad dal parathas with allo gobhi tamatar sabji and bharwa lal mirch ka aachar.
ingredient needed for Allo Gobhi Tamarar Sabji
cauliflower florets chopped and kept in boiled water for 5 minutes drain and keep aside -one cup
potato peeled and cubed one
tomato chopped one
onion chopped one
cumin seeds half tsp
salt to taste
oil one tbsp
turmeric powder a pinch
red chilli powder a pinch
garam masala a pinch
procedure
heat oil in non stick wok
add cumin seeds and once they start spluttering add chopped onions
once the onions start changing colour add tomatoes and mix well
followed by addition of salt ,red chilli and turmeric powder
keep frying till oil is seen along the sides
now add chopped potates followed by cauliflower
if needed sprinkle few drops of water and cover and cook.
before removing from flame sprinkle garam masala powder mix well and simmer for 2 to 3 mins
serve hot with parathas.

i have got yummy dinner platter for you all ,thanks to Usha of spicy kitchen for sharing recipe of Hyderabadi Mutton Biryani,i was searching for the recipe on net and saw on her blog,she has given detailed description how to prepare authentic hyderabadi biryani,i followed her recipe except for the last part,in the last part of the recipe she has baked ,which i didnt do,i did the last part on stove top,if u guys r crazy about hyderabdi biryani do go through her blog,..:-) we enjoyed biryani with onion cucumber raita and spicy avocado,cucumber onion and onion salad in lemon and pepper dressing.
for the cucumber raita-beat curd well ,mix chopped cucumber and onion.sprinkle freshly ground pepper and pinch of salt,mix well .Serve chilled.
for spicy salad- finely chop onion,cucumber,avocado and yellow pepper,in another dish squueze out lemon juice,add pinch of salt and pepper.mix the dresing in the chopped salad ingredients ,toss well.Serve chilled.

In Delhi heat is on,so frequently prepared tea and soup at home is replaced by lassis,kulfi,smoothies and chilled soup,so u guys gonna see more of summer coolers recipe in my blog today i am going to share Watermelon Smoothie and Chilled Almond Soup
Recipe for Watermelon and almond smoothie
ingredient needed
chopped watermelon one cup
almonds seven
curd one cup
sugar as per taste
ice cubes four
procedure
Blend everything together to a smooth mix.Serve chilled.
Chilled Almond Soup i prepared from my Mediterranean Cook Book
here goes the recipe
ingredient needed
115gm fresh white bread
1 cup blanched almonds
garlic cloves two sliced
5 tbsp olive oil
one and half tbsp sherry vinegar
salt as per taste
pepper a pinch
tp garnish toasted almond flakes and seedless sliced grapes.
procedure
mash the bread in bowl add 150ml of water and keep aside for five minutes
blend almond and garlic in a food processor to a smooth paste
add soaked bread to the almond mix followed by oil,sherry vinegar and two and a half cup of cold water
process till smooth paste
transfer to serving bowl and season with salt and pepper
before serving scatter with toasted almonds and grapes.
Crsip Urad dal Parathas go to JFI Wheat Event started by Indira of Mahanandi and hosted this month by Romaspace
SWC Meal on Wheel hosted by my friend Lakshmi as parathas are our staple choice to be carried during journey.
My Legume love affair Ninth helping hosted this month by Med cooking Alaska and started by Susan
Recipe for rest of us Picnic event started by Ramki of one page cookbook and hosted by Trupti of Recipe Centre
Spicy Salad and Cucumbe raita go to
Neha of Tasty Recipes for AFAM Cucumber started by Maheswari and
to think spice think pepper event hosted by Divya of Dil se and started by Sunita of Sunitas World.
Spicy Salad alone goes to No croutons required event hosted this month by Lisas Kitchen ,challenge this month is indian style soup or salad.
Chilled Almond Soup and Watermelon Almond Smoothie goes to
Jz of tasty treats for Lets go nuts Almond event started by Aquadaze.
Watermelon Almond smoothie also goes to
FIC Pink event hosted by Priya of and started by Sunshinemom.

p.s.- i knw i have not arranged pics properly,,,all thanks to google docs,.hadtough time adding pics there so finally used blogger to complete the .post thats why u cee pics at the top,..:-(sorry for tht,,cee u all tk cre and happy bloggin,...:-)