Jul 26, 2012

Chicken Sausage Sandwich

This is a quick and yummy sandwich last time I had made a open potato sandwich so this time I taught of making something with the sausages. Its a quick & yummy recipe with minimum ingredients.

Brown bread - 6 slices
capsicum - 1 large
chicken sausage - 6 cut in small rounds
tomato paste - 2 to 3 tbs
cheese - 1 cup grated
salt and pepper - to taste

Preheat the oven at 180 degrees for 10 minutes

Heat some oil in a skillet add capsicum just stir fry for a minute now add the sausages add little salt and pepper cook for 2 to 3 minutes switch off the flame.

Grease the grilling tray with some oil place the bread apply the tomato paste on each bread now add a spoonful of the sausage and capsicum mixture. Add grated cheese and grill until cheese melts or the top layer becomes light brown.

While making it in a pan:
Heat some oil or butter in a pan prepare the sandwich as above and place in the pan cover and cook until cheese melts. Be careful the flame should be low to avoid burning.

Enjoy with some ketchup or green chutney.

Jul 22, 2012

Prawns Pulao

First of all Ramadan Kareem to all my Muslim blogger friends..Here in Kuwait we have office for 6 hrs during this month I wish this holy month brings lot of peace and happiness in our lives. OK now coming to the recipe I don't think there is anyone who makes better prawn pulao then my mother but this time I gave her a tough competition. It was tasting almost the same like hers...We enjoyed it with fried Tilapia and some onion tomato raita.

Prawns - 500gm
Rice - 11/2 cup
onion - 2 medium sized chopped
tomato - 1 large chopped
green chilli - 2 slit
ginger garlic paste - 1 tbs
garlic cloves - 5 to 6 crushed
curry leaves - 1 spring
whole garam masala - 3 to 4 pepper corns, 3 cloves, 1small stick cinnamon & 2 green cardamom
cashews - 8  to 10
red chill pwd - 1/2 tbs
turmeric - 1tsp
garam masala pwd - 2tsp
pulao or biryani masala - 2 tsp
goda masala - 1 1/2 tbs (optional)
coriander - chopped
salt - to taste

First marinate the prawns with salt, 1/2 tbs ginger garlic, little turmeric and 1/4 tsp of garam masala pwd. keep in the refrigerator for minimum 30min.

Wash the rice thoroughly drain and soak for 15 minutes. Heat oil in a pressure cooker add whole garam masala once they splutter add curry leaves,crushed garlic and slit green chilli. Now add onion just after 1 min add the remaining ginger garlic paste lower the flame. cook until onion becomes soft add cashews, red chilli pwd, turmeric,garam masala pwd, pulao masala sprinkle some water so that the powders don't burn. Cook for a minute now add tomato with some salt once the tomato is semi cooked add the goda masala and mix it properly. Once oil leaves add prawns mix and cook for 1 minute now add rice with 3 cups of water. Close the cooker lid with weight. Cook on medium flame. Cook for 1 whistle simmer for 3 to 4 minutes and switch off the flame . Once all pressure is released garnish it with freshly chopped coriander and serve hot with fried fish and raita.

Jul 17, 2012

Instant Dhokla and some Awards.

After several tries this time I was successful. All thanks to Poonam from http://www.spicy-aroma.com/ its her recipe wihich clicked for me. I just couldn't wait to post this It was past 23.30hrs and I was in two minds whether to make the dhoklas now or some other time as I was dead tired but was excited to try this version so started the process...Guys my happiness had no boundaries when I saw the fluffy dhoklas I was just blushing my hubby immediately said "so this time it is successful" I replied "YESSSSSSSSSSS" was so happy..They were tasting yum!!!!All thanks to Poonam who has a lovely space with so many detailed yummy recipes.

My only suggestion to this recipe is addition of 1 to 2 tsp of lemon juice.

Friends I have blindly followed her recipe so you can get the recipe and step by step details here.

Awards time.

Thank you 

All of them have wonderful blogs with so many different recipes thanks you once again dear friends for sharing these awards with me.

I am so pleased to win these awards.Receiving awards is such an amazing feeling which can't be put in words. It may not be a big thing for some but for me it means that people are recognizing my work and that makes me feel so good. 

As far as rules are concerned most of the questions are answered in my previous awards. So I will go straight to sharing this joy with my fellow bloggers.

Jul 16, 2012

Potato Bhaaji (Pivli batatyachi bhaji)

Was busy for the last 3 days so couldn't upload any recipe.. This is a very famous Marathi dish. Most of our maharashtrian homes have a set menu for any holy function or festival and this bhaaji tops the list. I remember till I went to the 5th std my mother used to prepare this bhaaji along with puris for picnic it was a patent menu. Picnic means puri bhaaji..I love it very quick, easy and yummy recipe.I am sure most of my marathi friends will agree with me..

Potatoes - 500 gm boiled and chopped
onion - 2 finely chopped
green chilli - 2 to 3 slit
curry leaves - 1 spring
turmeric - 1 tsp
dhaniya jeera powder - 2 tsp
mustard - 1/4 tsp
jeera - 1/4 tsp
sugar - pinch
asafoetida - pinch
fresh coriander - handful finely chopped

heat oil in a kadhai add mustard, jeera and hing along with green chillis. Now add onions after 1min add turmeric and salt cook until onions turn soft and pink. Add the dhaniya jeera pwd mix and add potatoes add sugar cover and cook for another 5 minutes add chopped coriander and check for salt if required add some. Cook for 2 o 3 minutes more and switch off the flame.
Serve hot with Puris or rotis.

Jul 12, 2012

Dahi Batata Puri

Another chaat which tops the list.. Its a perfect snack on a on summer day the puris are stuffed with either potatoes or hot ragda topped with khatta meetha chutneys and dolloped with a spoonful of thandi dahi (cold curd). The green chutney in this recipe is adapted from http://www.rakskitchen.net/. I love surfing her blog there are so many yummy recipes. Thanks Raks for sharing the chutney recipe with us.

Round puris - 20
potato - 2 boiled and mashed
red chilli pwd - 1tsp
roasted cumin pwd - 1 tsp
chaat masala - 2 tsp
thick curd - 1 1/2 cup
sugar - 1 tsp
nylon sev - 1 cup
chopped coriander - handful
Sweet and sour chutney (khatti meethi chutney)
Dates (khajur) - 2 cups - deseeded
tamrind - 1/4 cup - deseeded
jaggery - 1 cup
red chilli powder - 1 tsp
asafoetida - a pinch
salt - to taste

Green chutney recipe can be found here..

Add little sugar to the curd and lightly beat it.
Place the Puris in a plate, with the help of your thumb carefully make a hole in the center of the puri add a spoonful of sweet and sour chutney and green chutney then fill in some potato then sprinkle some red chilli powder, chaat masala and cumin powder. Add a spoon of the beaten curd now add again sprinkle some red chilli powder and chaat masala and little salt. Now add the Sev to all the Puris along with both chutneys and garnish with coriander.


P.S. The boiled potatoes can be substituted with ragda as well.

Jul 11, 2012

Tandoori Chicken

Absolutely requires no introduction its immensely popular around the world the blend of aromatic spices is amazing in this recipe. In the good old days making tandoori in the house was just a dream but now with all the things so easily available it can be made and enjoyed with the whole family. We enjoyed it with cabbage and capsicum salad some french fries, boiled eggs and of course the mint chutney.

Chicken drumsticks - 9
thick curd - 3/4th cup
ginger - 1 1/2 "
garlic - 6 to 7 cloves
Lemon - 1small
mint leaves - 1/2 cup
coriander leaves - 1/2 cup
red chilli pwd - 1/2 tbs
turmeric - 2 tsp
garam masala pwd - 2 tsp
badshah tandoori masala - 1tbs
melted butter - 2 tbs
red food color - 1 tsp
salt - to taste


  1.  Wash and completely dry the drumsticks with a kitchen towel. 
  2. Grind mint, coriander, ginger and garlic together to a fine paste
  3. Take a bowl add chicken, grounded green paste,squeeze lemon, add all dry masalas, curd, food color and salt nicely coat all to the chicken. Now transfer the chicken to the refrigerator minimum for 3 hrs.
  4. Preheat the oven to 250 deg C for 15 min
  5. Cover the tray with aluminium foil  now transfer the chicken to the tray. Brush them with some butter
  6. Grill the drumsticks totally for 25 min. (Turn the chicken pieces after 15minutes and  brush with some butter)
  7. Once done broil them for 5 minutes.
  8. Remove and serve hot with mint chutney.

Jul 10, 2012

Paneer Mutter Malai

Paneer is a very comforting ingredient we can play with it very well. But this time I wanted to prepare the gravy in a different way so without wasting much time just started the process. Guys the end results were too good it was almost the same taste as we get in any restaurant. The ingredients used are very commonly available in our pantry. I would be more than happy if you try it I am sure your families too will enjoy it.

Paneer - 200gm
green peas - 1/2 cup
cashews - 8 to 10
onion - 1 finely chopped
tomato - 1 chopped
tomato paste - 2 tsp
cumin seeds - 1/2 tsp
ginger - 1"
garlic - 3 to 4 cloves
red chilli powder - 2 to 3 tsp 
turmeric - 1 tsp
garam masala pwd - 2 tsp
dhaniya jeera pwd - 2 tsp
whole garam masala - 1small stick cinnamon, 2 cloves  and 3 peppercorns
cream - 2 tbs
fresh chopped coriander - to garnish

Heat oil in a kadhai add the onions stir fry until they turn soft now add 1/2 tsp turmeric,1 tsp of garam masala pwd and 1 tsp of red chilli pwd. Just after 1 min add chopped tomatoes and cook until they turn mushy. Switch off the flame.Let it cool. In the mean time stir fry the Paneer in the same kadhai remove and place on a kitchen towel. Grind the onion, tomato and cashews along with ginger and garlic to a fine paste.
Heat oil add cumin seeds once they sputter add green peas along with remaining turmeric,red chilli pwd and dhaniya jeera pwd sprinkle some water and cook until peas become soft do not cook for long time or else the peas will become hard. Now add the grounded paste mix with the peas and cook until oil leaves the corners. Add Paneer, tomato paste and salt mix well add water according to the requirement of the gravy and let it cook covered for 2 min once its boiled add garam masala pwd and cream check for the seasonings and switch off the flame. Garnish with chopped coriander.
Rich and creamy gravy is ready.
Serve hot with naan,roti, paratha or rice.

 sending the recipe to http://cuisinedelights.blogspot.in/2012/06/spotlight-curries-gravies-announcement.html and http://riappyayan.blogspot.com/2012/01/announcement-of-my-event-spotlight.html

Jul 8, 2012

Chicken in Green masala

We usually make chicken in red gravy but hubby dear is fond of green masala. he prefers green chilies over red. So taught of making him happy and prepared the yummy chicken in green masala. We enjoyed with steamed rice and some rotis. Please do try it and I am sure you will fall in love with it.

Chicken - 800gm
onion - 1 finely chopped
whole garam masala - 2 small sticks of cinnamon, few pepper corns and cloves
garlic - 4 to 5 finely chopped
curd - 1 cup
turmeric - 1/4 tsp
garam masala pwd - 1 tsp
salt - to taste

ginger garlic paste - 1 tbs
turmeric - 1/2 tsp
red chilli pwd - 1 tsp
garam masala pwd - 1/2 tsp
curd - 2 tbs (use it from the 1 cup curd listed above)
salt - to taste

Green masala/paste:
Mint leaves - 1 spring ( 8 to 10 leaves )
fresh coriander - 1 small bunch
green chilli - 4 ( as per your spice intake )
coconut - 1/2 cup grated
onion - 1 sliced
cashews - 10 soaked in warm water for 15 min

Marinate the chicken with all the ingredients listed in the marination table and keep in refrigerator minimum for 30 min.

For preparing the masala heat oil in a skillet add the onions cook until they turn light brown now add the coconut and stir fry until it becomes brown switch off the flame. keep aside.while it cools start grinding the masala add mint leaves, coriander leaves, green chilies and cashews and grind (no need of adding water) grind to a paste now add the onion and coconut and grind to a fine paste. Keep aside

Now heat oil in a kadhai add the whole garam masala once it splutters add the chopped garlic and onions. Cook until onions become soft. Add the turmeric and garam masala pwd cook for a minute now add the green masala cook until the raw smell vanishes. By now your kitchen will be filled with a very inviting aroma. Add the chicken and coat it properly with the whole masala. Lower the heat add the curd and again mix. Check and add salt if required. Add water according to the required gravy and cover the kadhai with a open plate put water in the plate and cook on medium flame for 15 min.
After 15 minutes check if the chicken is cooked if not again cover and cook.
Enjoy with steamed rice or naan/paratha or even plain rotis.

 sending the recipe to http://cuisinedelights.blogspot.in/2012/06/spotlight-curries-gravies-announcement.html and http://riappyayan.blogspot.com/2012/01/announcement-of-my-event-spotlight.html

Jul 5, 2012

Vermicelli Kheer (Shevayanchi kheer)

A very common desert  made for festivals or puja or any normal day. Its one of my fav sweet dishes. My toddler too enjoys it I add lots of powdered cashews and almonds when making for her. So here goes the recipe.

Roasted Vermicelli - 4 tbs
milk - 2 cups
sugar - 3 tbs
cashews - 8 roasted in ghee
raisins- few roasted in ghee
almonds - 8 to 10 chopped
saffron - a pinch
cardamom powdered - 1/2 tsp
nutmeg - a pinch

Boil milk along with vermicelli, sugar, saffron , nutmeg. Boil for at least 10 to 15 minutes the vermicelli should be very soft and the milk will start changing the color. Add the roasted cashews, raisins and chopped almonds with cardamom boil for 5 minutes and switch off the flame.

P.S. My mother always says me to add very little salt when preparing sweet dishes. I always add it.

Enjoy hot or chilled.

Jul 4, 2012

KFC Chicken fry

This recipe is adapted from one of my favorite blogs http://tastyappetite.blogspot.com/. I just love the way the dishes are been presented by Jay. I am a big fan of KFC and Jay had posted the fried chicken recipe it looked very perfect. The texture of the chicken was so very close to the original recipe without wasting much time I tried my hands on it. Except for the addition of Oats  I haven't made any changes from the original recipe.As I had boneless chicken I cut them in strings and went ahead to make the perfect KFC chicken fry.

boneless chicken - 1/2 kg
eggs - 2
milk - 2 to 3 tbsp
maida - 1 1/2 cup
oats - 1/2 cup
garlic powder - 2 tsp
onion powder - 3 tsp
red chilli powder - 1 tsp
pepper powder - 1/4 tsp
oil - to fry
salt - to taste

Lemon juice - 1 tbs
red chilli powder - 1/2 tsp
pepper powder 1/2 tsp

Wash and clean the chicken pat dry and keep aside. Coat the chicken with the ingredients under marination and keep in the refrigerator for 1 hr minimum. Now take a bowl break eggs add milk with a pinch of salt and whisk to a smooth mixture keep aside. Start heating oil in kadhai. Now take another plate add the plain flour, oats, garlic powder, onion powder, red chilli powder, pepper, salt and mix.
Take a piece of chicken roll in the  flour mixture and coat it. Now dip the chicken in egg batter and again roll in the flour dust the extra flour and deep fry in the heated oil. Fry until crisp golden brown on medium flame. Drain on a kitchen towel.

Enjoy with ketchup.

P.S. I have added Oats to the flour just to get the crispy crunch KFC texture.

Jul 2, 2012

Eggs on Potato chips (Patate per eda)

Simply love the Parsi cuisine be it Dhansaak, Akuri or any other parsi delicacy. I made this recipe and it was tasting really nice.Its a perfect breakfast recipe and quiet filling too. I would like to share with all and I hope you will try it.

Eggs - 2
potato wafers - 1 small packet roughly crushed
onion - 1 finely chopped
green chilli - 1 finely chopped
salt  and pepper - to taste

Heat oil in a pan add onions and green chilli add salt and stir fry until onions turn light pink now add the crushed wafers and spread them over the onions. Break the eggs on the wafers add little salt and pepper (remember salt is also added to the onions) cover and cook for 2 minutes on medium to low flame. Remove the lid and slowly take the egg odd the flame.

Serve with toasted or plain bread.

Jul 1, 2012

Lachha Paratha

This recipe is adapted from Manjus http://manjuzkitchen.blogspot.com the pics made me drool and just wanted to try her easy lachha paratha. Manju has added kasoori methi and I am sure it must have tasted yummy but I made plain lachha paratha by using oil wanted to make a low calorie so skipped ghee or butter for roasting.

Whole wheat flour - 2 cups
oil - half cup
water - to knead
salt - 1/4 tsp

In a bowl add wheat flour along with salt and knead to a soft pliable dough. Keep aside covered for 10 to 15 min. Now add 1 tbs of oil and again knead for 5 min.

Now divide them equally in tennis size balls.

Flatten the dough and dust some wheat flour roll into a normal chapati with the help of rolling pin once done add a spoonful of oil along with some flour and spread it over the whole chapati. Now start rolling the chapati you will get a long roll just pull it slightly and make it longer. Now again roll it round slowly you will get a small wheel design the end of the dough should be pressed inside. Now again roll it to a normal chapati (not very thin). Heat tawa place the paratha just after 30seconds turn it let the down portion become brown then leave oil or ghee from all sides turn and roast the other side as well. You can follow the same procedure with the remaining dough.

Enjoy with any side gravy, dal or even pickle.

sending it to http://priyaeasyntastyrecipes.blogspot.co.uk/2012/01/healthy-diet-event-host-line-up.html and http://spiceandcurry.blogspot.com/2012/07/healthy-diet-food-event-cooking-with.html#comment-form