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Karahi/Kadhai Paneer2
Karahi/kadhai paneer
Karahi dishes are basically only tomato based gravies with spices. Karahi or Kadhai Paneer is popular dish of the Indian cuisine. This would always be the first preference for all the vegetarians at restaurants or parties. The method is very easy and quick to cook a delicious and tantalizing treat. I bet you will find this recipe to be one of the best Karahi paneer you would have ever made or had. Here is how you can do it.. Ingredients:- 250 gms, paneer, cut in cubes 4 nos, large red tomatoes, blanched, peeled,deseeded and finely chopped 1 tsp, roasted cumin powder ½ tsp, cumin seeds 5-6 black peppercorns ½ tsp, Kashmiri red chili powder 1 ½ tbsp., karahi masala (find the link here) 1 nos, large capsicum, cut in cubes 1 tsp, kasuri methi 1 tsp, sugar 1½ tsp + for garnish, ginger juliennes 2 tbsp, cream Juice of half lemon salt as per taste 1 tbsp oil 1½ tbsp, butter Method:- In a karahi/deep bottom pan, heat an oil and butter. Add peppercorns and cumin seeds, allow them to crackle. Add chopped tomatoes and sauté on high heat for 2-3 minutes Add karahi masala, cumin powder, red chili powder and ginger juliennes. Cook till the masalas are well cooked and starts leaving oil. Add capsicum and sauté for minute. Do not overcook the capsicum, leave it bit crunchy. Add kasuri methi, lemon juice, salt, sugar and mix. Add paneer cubes and cream, mix gently and cook for another minute. Dish out in serving platter and enjoy them hot with crispy flaky lachcha parathas, phulka, nan or pulao of your choice
Beef Kaldereta (Kaldereta sa Gata)9
Beef kaldereta (kaldereta sa gata)
Tweet Pin It Kaldereta belongs to the category of comfort food in the Philippines. It is a favorite dish that is often served in weddings, birthday parties, certainly Fiestas and other special occasions. Like many other Filipino dishes, it has some Spanish influence particularly in its name which originated from the Spanish word - caldera/caldero - which means "cauldron." It's a tomato-based stew as many other Spanish-influenced dishes in the Philippines are, but the Filipinos gave it a unique twist by adding either liver spread, coconut milk, peanut butter and sometimes cheese for extra flavor. It is traditionally made with goats meat but more often the beef version is the most popular one though depending on one's diet and preference you can also find "kaldereta" made with chicken or pork. Others like it spicy, while others prefer it creamy or just more tomatoey.  As you can imagine, there are so many variations of this special dish. Since hubby is not a big liver fan, I decided to make the version that's braised in coconut milk with some peanut butter as replacement for the liver spread. I wanted a little spicy kick so I added some red chili flakes - in the Philippines, they add 1 piece of "siling labuyo" or bird's eye chili or Thai chili to make it really spicy but feel free to use your favorite hot pepper on this. This Beef stew is flavorful already the first day but, in case you have left-overs, it's even better the next day. Enjoy!!! Ingredients 1 Tablespoon Butter and 1 tablespoon Olive Oil 2 lbs / 1 kilo stewing beef, chopped into 1 ½ - 2” chunks, 6-8 garlic cloves, crushed 2 medium onions, chopped 4-5 Roma/Plum Tomatoes, diced 1 teaspoon Salt ½ teaspoon, freshly ground Black Pepper, or to taste 2 teaspoons, Fish Sauce* 2 Bay leaves 1 cup Beef broth (or water) 1 can of Coconut Milk* 3-4 medium Red potatoes,  chopped into 1” cubes 2 medium carrots, sliced into 1” cubes Additional oil for frying the potatoes and carrots ½  large Red Bell Pepper, chopped ½  large Green Bell Pepper, chopped 1 Chili/hot pepper of choice or  ¼-½ teaspoon Red Chili flakes* 2-3 Tablespoons Del Monte Ketchup or tomato sauce 4 Tablespoons, crunchy Peanut Butter 1 Chili/hot pepper of choice or  ¼-½ teaspoon Red Chili flakes* *Fish sauce adds a lot of flavor but if you don’t have or don’t like Fish sauce, just increase the salt and season the stew to taste. Alternatively, you can use a little soy sauce for flavoring. Increase the salt if you are using water instead of the beef broth, which is pre-seasoned. *If you wish a thicker/creamier sauce, use only half a can of the Coconut milk in the beginning. Add the rest of the coconut milk towards the end together with the potatoes and carrots. But if you don’t wish the coconut flavor to overwhelm the dish, then pour the entire content of the can in the beginning. *Some caldereta are spicy others are not. Feel free to add some spicy kick if you wish, too. Procedure Heat the olive oil and butter over medium to high heat in a heavy sauce pan or Dutch oven. Just heat until butter is melted. Sear the beef chunks on all sides. Do it in batches if they won’t fit in the pan. Set aside. In the remaining fat, sauté the garlic cloves and chopped onions for a minute.  Add the diced tomatoes and cook for about 3-4 minutes or until the tomatoes have softened a little. Return the beef to the pan. Stir everything. Season with salt, pepper and fish sauce (if using).  Add the bay leaves at this point. Pour in the beef broth or water and the coconut milk. Bring to a boil. Lower the heat, cover and simmer until the meat is fork tender about 1 ½ -2 hours. Stir occasionally during cooking.  If by any chance, the stew dries up (mine didn’t) just add a little water or beef broth. In the meantime, fry the chopped potatoes and carrots. When the meat is already tender, add the potatoes, carrots and bell peppers. If using some chili peppers, add it at this point. Continue to cook for about 5 minutes or until the bell peppers are tender.  Stir in the peanut butter and tomato ketchup or sauce. Simmer until everything is heated thoroughly. Adjust the seasoning with a little salt or fish sauce, if necessary. Serve with steaming bowl of jasmine rice and garnish with some crushed peanuts on top!!! While the Kaldereta is already delicious on the first day, if you can wait, it’s even better the next day.  If you like what you see and would like to receive new recipe updates we'd love you to subscribe to our posts and join our site. Also do like us in Facebook so you can get the latest updates and so much more. Thanks for visiting and happy browsing!
Butter Cake - Simply Delicious!!420
Butter cake - simply delicious!!
A post too soon eh? Considering that I've been taking my sweet time to post recipes since we welcomed 2012? Well, I've decided to get rid of my laziness and at least post all the recipes that have accumulated in my drafts - most of which were tried several times in the last 3-4 months when I was too busy writing the detailed Kuswar posts and didn't have the energy to post these (plus I was super busy, lazy and sick). Nice and simple recipes that have been tried twice or thrice with positive results and it would be a pity if I don't share them at the earliest. Since Lent has started on Wednesday I have decided to give up cooking interesting and new dishes - one thing I am most passionate about and maybe I should use this time to clear my drafts. This particular cake which was highly recommended by my friend Rinku of Kitchen Treats became an instant hit and has been tried thrice already and will be baked many many more times I am sure as this recipe is a keeper. R loves simple cakes - the plain jane variety - no icing, no fuss, no frills and definitely no chocolate! Man! It's hard to survive with someone who doesn't like chocolate in anything. No chocolate cakes or brownies for him he says. Just to please me he takes a bite at the most. But I bake chocolate cakes anyways as the little fellow can't get enough of chocolate. Suits me fine! But thanks to the man and his choice of cakes, I have bookmarked a whole lot of cakes that don't make use of even a speck of cocoa. I am particularly keen to try out the sponge cakes that are so famous in Mangalorean bakeries. I hope I find a good one that is at least a close contender to the ones I've grown up eating if not the perfect one. The reason why I have made this cake umpteen number of times is because the main ingredient - butter is found in abundance in my kitchen these days. Well, we have kind of switched over to fresh milk from the local dairy instead of the store bought tetra packed milk. I think its a better and wiser choice as it is fresh, wholesome and also leaves me with a whole lot of dairy byproducts. The amount of fresh /heavy cream that I get after pasteurizing the milk is enough to throw me into a tizzy - I not only have home made butter, but also home made buttermilk and ghee these days and the whole process of making each of these items from scratch is enjoyable and satisfying. As I have mentioned before in some of my posts, its always a headache to find unsalted white butter when a recipe calls for it. Most grocers in my area stock up only salted 'Amul' butter and although its not a sin to replace unsalted butter with the salted one, not every recipe will be happy to accommodate my laziness. Unless I am prepared to walk miles to hunt for white butter I usually resort to the Parsi Dairy white butter that is available in Godrej Nature's basket, however, I am not happy with the quality as it usually tastes and smells slightly rancid which is blasphemous for a butter cake. You simply cannot afford to use poor quality butter in a butter cake can you? Do make sure you use the best quality ingredients for this cake as there are no other flavours to morph the original buttery taste & texture here. This cake is best eaten warm and fresh out of the oven (wait until the cake is out of the pan though!). If you intend storing it for longer than a day, refrigerate it and pop it in the microwave for 15-20 seconds before serving - this warms up the butter and refreshes the cake immediately. Anyway, all I can say about this cake is that it has a beeeeautiful texture and a plain, easy and melt-in-the-mouth flavour, almost like, well, butter! Hehe (it's not called 'butter' cake for nothing). The recipe obviously asks for a huge amount of butter (more than the quantity of flour) so its not something you would want to indulge in too often if you are health conscious (although I bet you'd like to!). It's the kind of cake that can be made for a simple tea party and you can safely assume that everybody will like it and reach out for some more. It's a perfect accompaniment to a nice hot cup of tea or coffee or plain milk and will appeal to the anti-chocolate league members, toddlers and those looking out for something simple to satiate their sweet tooth. You can also get creative and take this cake to another level by serving it with some chocolate sauce. I used Hershey's and it was brilliant. The simplicity of the butter cake teamed with the rich smoothness of the chocolate was amazing (although I am not a huge fan of Hershey's syrup - next time I must try a different brand). The little boy had a lot of this combo and the big boy just liked it plain - slice after slice. I have simply halved the ingredients in the recipe below. The measures are perfect if you intend to serve just 3-4 people, but I suggest you make the entire cake if possible as it simply melts in the mouth and you'll be reaching out for more! Butter Cake (Printable Recipe) Preparation time: 15min | Baking time: 30-35min (for below quantity) | Yield : 8-10 medium sized slices You Need: 100gm/3/4th cup all purpose flour 1 tsp baking powder * see notes 100gm sugar * see notes 1/4 tsp salt * see notes 125 gm unsalted butter * see notes 2 eggs at room temperature 2 tbsp milk 1/2 tsp vanilla extract Method: 1. Preheat oven at 180 C for 15mins. Prepare a 8"x4" loaf pan (* see notes) by either lining it with parchment/butter paper or greasing it well with butter and then dusting it with flour. Sift the flour, baking powder & salt at least 2-3 times. This helps make the cake all the more fluffy. 2. In a large mixing bowl beat the butter & sugar until pale. Add one egg at a time and beat well. 3. Pour in the vanilla extract and mix till incorporated. 4. Add the flour in 2-3 parts alternating between flour and milk (ie add one part flour to the butter egg mixture and mix well with a spatula. 5. Pour the batter into the prepared tin and bake for 30-35 minutes or till the skewer inserted comes out clean. My cake was done in exactly 32 minutes. 6. Remove the tin from the oven and place it to cool on a wire rack for 10 minutes. Careful invert the cake on to the wire rack and tap the tin so that the cake slides out easily. Allow to cool completely before cutting it. 7. Serve with a hot cup of tea, coffee or milk or simply enjoy it plain. You can also cut up each slice into chunks and eat it with chocolate sauce poured over it Notes: 1. The original recipe makes a note of 'double action baking powder' - you can use any brand of baking powder in India. Weikfield specially mentions 'double action' on the box. Other brands are Bluebird and Bakers which are also double action. Apparently there is a 'single action' baking powder that is often used for commercial baking. 2. The original recipe asks for 90gm sugar, however I increased it by another 10 grams as it results in a perfect moderately sweet cake. I used regular granulated sugar and powdered it using a dry mixer jar. 3. If you are using salted butter (like Amul), skip the addition of salt. Most cake recipes that ask for unsalted butter do not ask for salt, but it is always advisable to add a pinch or two as it helps bring out the flavours in the cake. The original recipe is for the full quantity, I have halved it here. For the full quantity it is advisable to use a 7"x7" square pan and not a 9"x9".. A bigger square pan will result in a slightly flatter cake. Sending this entry to Zesty Palette's - Sweet Luv Tomato Blues - Bake Fest Tickling Palates - I Love Baking Spice & Sugar Tales - Cakes, Cookies & Desserts
Vegetable Salna Recipe | Parotta Salna Recipe3
Vegetable salna recipe | parotta salna recipe
Following yesterday's post Parotta is the recipe of the best companion of it!!! Yes, the salna we all love with parotta!!! For non veg lovers, here is the recipe for the chicken salna. But I must tell you that I have not done justice to the photography part:P I clicked these in the evening and missed the natural light and on top of that I never noticed that I have been clicking it in JPEG:P Heheheh...!!! But trust me, this salna is very delicious than it appears:) Do try yourself and share your feedback!!! VEGETABLE SALNA/ PAROTTA SALNA RECIPE Recipe Category: S.Indian / Tiffen Preparation Time: 20 minutes Cooking Time: 30 minutes Serves: 6 Ingredients: Onion, 1, finely sliced Green Chillies - 2, slitted open Curry Leaves - few Ginger Garlic Paste - 1 tbsp Tomatoes - 1, small, deseeded, cubed Potato - 1/2 cup, peeled, cubed Carrot - 1/2 cup, peeled, cubed Beans - 1/2 cup, cut, 1/2 inch chops Turmeric Powder - 1 tsp Red Chilli Powder - 1 tbsp Cumin Powder - 1 tsp Salt - to taste Water - 1 cup Coriander Leaves - few, finely chopped Coconut Paste: Coconut - 3 tbsp, fresh, grated Poppy Seeds - 1 tbsp To Temper: Oil - 1 tbsp Bay leaf - 1 full leaf, crushed Star Anise - 1 Cloves - 5-6 Cardamom - 1 Dried Black Stone Flower / Kalpaasi / Dagad phool - 1 tsp *see notes Marathi Mokku / Caperberry - 1 *see notes Method of Preparation: 1. Heat a iron kadhai, dry roast grated coconut and poppy seeds for 2 minutes in low heat. Turn off and let it cool. Grind to a fine paste using little water. 2. Cut and keep the vegetables ready. In a big pressure cooker, heat oil and temper with the ingredients "To Temper". Add onion, curry leaves and green chillies. Saute for a few minutes till it turns golden brown. Add ginger garlic paste and tomatoes. If the mixture tends to stick to the bottom, just sprinkle little water. 3. Add chopped potato, carrot and beans. Add masala's: Turmeric powder, Red chilli powder, Cumin powder and salt. Add the coconut paste. Saute well. 3.Once it comes to a boil, add water. Check salt and pressure cook for 3 whistles and simmer for 5 minutes. Open after the steam releases and add coriander leaves. Notes: Dried Black Stone Flower / Kalpaasi /Dhagat phool is one of the chettinad kitchen secret spice mainly used in most of the non veg curries. It is easily available in the spices section in the supermarkets. Use it once and I am sure you will love the flavour it gives you. Marathi Mokku /Caperberry is mainly used in preparations of masalas in andhra and karnataka. It adds a peculiar aroma and saltiness to the flavors. It is somewhat similar to the black pepper. It is fried and powdered to use in the non veg curries. The water can be adjusted to suit the thickness of the gravy desired. Don't overcook as the veggies will turn mashy. Even that will be nice and tasty. For fussy eaters who don't eat veggies, this is the best way to get nutrition. You can also add other vegetables like cauliflower, green peas, soya chunks, broccoli. Serving Suggestion: Parotta with pickled onions, raita ,chicken salna.
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Pineapple Paneer Curry1
Pineapple paneer curry
Pineapple !!! Paneer !!! Yeah, it may sound a really weird combination but you got to try this to experience it. Pineapple is one of my most favourite fruits which I can just keep on having again and again. Yep, you are right! It creates an itchy sensation in the throat but I still cant resist myself and just ignore the itchiness cause its a very small drawback as compared to the benefits it has. I was skeptical whether my hubby would like it or not, but then his overwhelming response gave me confidence and courage to post this recipe and share with all of you. This recipe has a rich look with a creamy texture. Top it with aromatic flavors driving your senses and you have a perfect dish for special occassions. Here is how to do it.... INGREDIENTS:- 200 gms, paneer, cut in cubes 1 cup + ½ cup, pineapple cubes 2 tbsp, coconut powder 2 to 3 nos, green chilies (you may adjust as preferred) 1 tsp, caraway seeds 4 nos, cloves ½ tbsp, coriander seeds ½ inch, ginger piece 1 nos, medium sized onion, finely chopped ½ tsp, turmeric powder ½ tsp, red chili powder ½ tsp, garam masala powder 4 tbsp, curd, whisked well 1 tsp, maida (refined flour) 4 nos, whole Kashmiri red chilies 1 sprig, curry leaves ½ tsp, cumin seeds 1 tsp, mustard seeds 3 tbsp, oil 1 tsp, sugar Juice of 1 lemon Salt as per taste 1 cup of warm water METHOD:- Dry roast the coconut powder. Dry roast together coriander seeds, caraway seeds and cloves. Grind all the above dry roasted ingredients together along with ½ cup of pineapple, ginger piece and green chili to a smooth paste. Mix together 1 tsp of maida to the whisked curd and keep it aside. Heat the oil in a pan. Add mustard seeds and allow it to crackle. Add cumin seeds, curry leaves and whole red chilies. Fry them for few seconds. Add chopped onion and fry till it turns soft and translucent. Add the ground paste and sauté on high heat for few mins. Keep stirring. Reduce the heat to very low. Add whisked curd and stir continuously till it get blended well with the mixture. Increase the heat to medium, add turmeric powder, red chili powder, salt and mix. Add 1 cup of warm water, mix. Cover and simmer for 6 to 8 mins or till oil start floating on the top. Add paneer cubes, pineapple cubes, garam masala powder, sugar and lemon juice. Allow it to simmer for another 5 mins. Dish out, garnish with green coriander and serve hot with nan, parathas or pulao of your choice.
Baked Vanilla Bean Doughnuts / Pečeni mini krofi2
Baked vanilla bean doughnuts / pečeni mini krofi
My mom bought a baked donut machine for those mini donuts with a hole in the middle and as soon as I saw it, I said : ''U ! U! Can I borrow it? '' =) Even before she opened the box, the machine was at my place. Then Gašper and I were renovating apartment and the machine was left stocked somewhere, along with other junk in boxes. Last weekend it seemed that the conditions are ideal, in order to test this I started baking. Moja mami je kupila pekač / aparat za peko mini krofov z luknjo v sredini in takoj, ko sem ga videla, sem rekla: ''U! U! A si ga lahko sposodim?'' =) Še preden je odprla škatlo, je bil pekač pri meni. Potem sva z Gašperjem prenavljala stanovanje in pekač je ostal založen nekje, skupaj z ostalo kramo. Prejšnji vikend se mi je zdelo, da so pogoji idealni zato, da se lotim testa tega pekača. Papirnate slamice-modre pike in Papirnate slamice-pikaste Baking in this thing is really quite simple, nothing stuck on the pan (I lost a lot of nerves with that machine for baking waffles, because I prematurely lifted the lid and the waffles opened at the center and completely stuck to the pan). This recipe is actually quite similar to the recipe for pancakes, so these donuts taste similar. If you do not have this donut machine, you can also buy a baking pan on which they are models for donuts with holes. Those are for big donuts. I know that I would like to buy it for myself and because those donuts are bigger, I would fill them with hazelnut or vanilla cream. These little ones are great without anything in them, because they have glaze on top. With love, Neja Peka je res čisto preprosta, nič se ne prime (pri pekaču za vaflje sem na začetku zgubila kar veliko živcev, ker sem prezgodaj dvignila pokrov in so se vaflji na sredini odprli, razpolovili na dva in se čisto sprijeli na pekač). Tale recept je v bistvu precej podoben palačinkam, tako da imajo krofi okus, ki spominja na palačinke. Če nimate tega aparata si lahko kupite tudi pekač, na katerem so modelčki za te luknjaste krofe, samo tisti so mislim, da veliki. Vem, da bi si ga sama prav rada kupila in ker so tisti krofi večji, bi jih napolnila z lešnikovo ali vanilijevo kremo. Tile majhni so super tudi brez file in z glazuro na vrhu. Z ljubeznijo, Neja Nalepke-domača peka Recipe from: Coking Classy The Recipe Ingredients 2 2/3 cups unbleached all-purpose flour 1 1/2 tsp baking powder 1/4 tsp baking soda 3/4 tsp salt 1/4 cup unsalted butter, melted 1/4 cup vegetable oil 3/4 cup + 2 Tbsp granulated sugar Seeds of 1 vanilla bean 2 large eggs 2 tsp vanilla extract 1 cup milk Softened butter, for tins Glaze 1 1/2 cups powdered sugar 3 Tbsp unsalted butter, melted 1 tsp vanilla extract 1 small pinch salt 2 - 3 Tbsp milk Food coloring and sprinkles (optional) The process Preheat oven to 425 degrees. Butter 14 holes of three doughnut tins and set aside. In a mixing bowl, whisk together flour, baking powder, baking soda and salt for 30 seconds, set aside. In a separate mixing bowl, using an electric hand mixer, blend together melted butter, vegetable oil, sugar and vanilla bean seeds until smooth, about 1 minute. Blend in eggs one at a time then mix in vanilla extract. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the milk and mix just until combined after each addition. Spoon batter into buttered doughnut wells, filling them about 1/4-inch from the rim. Bake in preheated oven 7 - 8 minutes, or until toothpick inserted into doughnut comes out clean. Transfer to a wire rack to cool until lukewarm then dip in glaze and return to wire rack, immediately top with sprinkles if using and allow glaze to set at room temperature. For the glaze: In a flat bottomed bowl, whisk together powdered sugar, melted butter, vanilla and salt then stir in 2 Tbsp of milk, adding additional milk 1 tsp at a time to reach desired consistency and whisk until smooth. Tint with food coloring if desired. Warm in microwave in 6 - 10 second intervals on HIGH power to warm as it begins to set while dipping doughnuts, as needed, whisking after heating. Sestavine 350g bele moke 1 in pol žličke pecilnega praška ¼ sode bikarbone ¾ soli 35g stopljenega masla 32g olja 110g sladkorja semena 1 vanilijevega stroka 2 jajci 2 žlički vanilijevega ekstrakta 130ml mleka maslo za pekač Glazura 200g sladkorja v prahu 3 žlice masla, stopljenega 1 žlica vanilijevega ekstrakta ščepec soli 2-3 žlice mleka jedilno barvo mrvice za posip Postopek Če imate aparat za peko krofov se držite navodil, če jih boste pekli v pečici: pečico segrejte na 220 stopinj. Namastite pekač. V skledi zmešajte skupaj moko, pecilni prašek, sodo bikarbono in sol. V ločeni posodi zmešajte z električnim mešalnikom stopljeno maslo, olje, sladkor in semena vanilijevega stroka, približno 1 minuto. Mešanici eno po eno dodajte jajce in dodajte vanilijev ekstrakt. Prvi mešanici dodajajte mešanico z moko in mleko, izmenično. Vse sestavine dobro premešajte z električnim mešalnikom. Dobljeno maso vlijte v pekač. Pečemo v ogreti pečici 7-8 minut, oziroma dokler zobotrebec, ki ga za test zapičimo v krof ne pride ven čist. Krofe pustite, da se malo ohladijo, vmes pripravite glazuro, potopite krofe v glazuro in jih takoj posipajte z mrvicami, pustite, da se glazura strdi. Za glazuro: V skledi zmešajte skupaj sladkor v prahu, stopljeno maslo, vanilijo in sol, nato vmešajte 2 žlici mleka, dodajte mleko, če je potrebno. Z metlico mešajte, do gladkega. Dodajte jedilno barvo. Krofe potopite v glazuro in postavite na peki papir/krožnik ter posipajte z mrvicami. Če se glazura začne strjevati, jo postavite za par sekund v mikrovalovno pečico ali v posodo z vročo vodo.
Plain salna | Tomato salna | Side dish for Parota,Idiyappam4
Plain salna | tomato salna | side dish for parota,idiyappam
Plain salna | Tomato salna | Side dish for Parota,Idiyappam This recipe is my recent invent a day i bought ready made parota and tried this easy salna recipe.After tasting it my daughter said its same the one we get in roadside hotel as side dish for also use it as side for idiyappam( string hopper). Preparation time: under 10 mins cooking time:under 30 mins Serves-2 to 3 Ingredients: tomato-1 big.chopped Onion-1 big,chopped green chilly-1,slited Oil-3 tsp Saunf/fennel seeds-1\2 tsp Red chilly powder-1 tsp coriander powder-1 tsp Turmeric powder-1\4 tsp Salt to taste To grind to fine paste: Grated coconut-1\3 cup cloves-2 cinnamon-small piece cardamon-2 poppy seeds-1\4 tsp Cashew or fried gram dal(chutney dal)-1 tsp ( i used fried gram dal) Method: 1.Grind all the ingredients under "to fine paste".( sorry i didn't click after adding chutney dal). 2.Heat oil a pan add fennel seeds followed by chopped onion and green chilly.Saute till it becomes translucent.then add tomato ,cook till it becomes mushy. 3.Then add all dry ingredients,salt and cook till raw smell goes.then add the ground paste and little water and cook till everything blends well .Cook till oil separates on top. Serve for parotta or idyappam. Posted by ♥ Babitha costa at 12:57 pm Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: side dish for aapam, Side dish for chappathi
Vietnamese Chicken Noodle Soup11
Vietnamese chicken noodle soup
This is the last of my "cure for all" healthy, spicy, and super colorful dishes for my long lasting illness. Today is a new day, and the start of Spring...although in South Florida we have exceptional and gorgeous weather all year round. As I was browsing through the March issue of Family Circle, when I spotted this soup, knowing that I have all the ingredients, and I do love spicy, I said "this one is for me!" If you love fresh herbs, this is a "must" soup for you to try! Fresh mint, and fresh cilantro, not only adorn the beauty of the amazing soup, but the refreshing and spicy flavor will blow you away! Vietnamese Chicken Noodle Soup from Family Circle magazine; March 2012  2 cans (14 1/2 ounces each) reduced sodium chicken broth 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces 1 cup shredded carrots, (I used matchstick cut sizes) 2 Tablespoons chopped fresh ginger 2 scallions, thinly sliced 1 red hot pepper seeded, and thinly sliced (optional) 1 Tablespoon reduced-sodium soy sauce 1 Tablespoon lime juice 2 teaspoons Asian hot sauce (such as Sriracha) 6 ounces rice noodles (such as Thai Kitchen Stir-Fry Rice Noodles) 1/4 cup mint leaves 1/4 cup cilantro leaves In a large pot, bring chicken broth and 1 1/2 cups water to a boil. Add chicken, and simmer for 3 minutes. Add carrots, snow peas, and ginger; simmer 3 minutes. Stir in scallion, soy sauce, lime juice and hot sauce. Meanwhile, boil rice noodles for 6 minutes. Drain. Divide cooked noodles among four bowls. Spoon an equal amount of soup into each bowl of noodles. Scatter mint and cilantro over each dish and serve immediately. Points value: 10 Are you ready to see some gorgeous Florida photos? This morning my daughter Lora called me and said "get ready, we'll pick you up soon...we're going out on the boat to Peanut Island." My son-in-law, Chef Fabrizio was off today from his restaurant, and we had the most perfect S. Florida day, with blue, blue skies, not a cloud in the sky, and gently breeze, temperature in the low 70's to 80 degrees by this afternoon. A short distance to the Marina, and from there, Peanut Island is about less than 30 minutes by boat! Here's a little history of the Peanut Island. I have never been to Peanut Island after living here in S. Florida, I'm practically a native Floridian. I'm not crazy about going on small boats, but today was such a beautiful calm day, that I was actually looking forward to this fun adventure. Our little boat awaits us!...not too bad; just look at the perfectly blue sky, and the beautiful blue water! Grandchildren really looking forward to this little trip for the day. Grandson Luca, and granddaughter Gabby! Our "trusty" Captain, Fabrizio at the wheel! Just look at this "beauty!"...a boat, leaving from the weekend boat show...lots more boats leaving from the weekend boat show! More boats either leaving, or approaching Peanut Island! These boats are from the boat show over the weekend! More boats from the boat show! You'd think it's St. Paddy's like to wear my favorite green colors; even green crocks! Since my 15 lb. weight loss, I "dared" to take a full size photo! (this week no weight loss)...but feeling good, and a lot healthier! The little boat properly anchored...finally reached Peanut Island!  Entrance to the Peanut Island Park. Beautiful, and serene view at the Peanut Island Park. Gorgeous Nature Park, at Peanut Island! Interesting Tiki Hut boat.  A little snack bar on the water. The route goes in a circle, at the Peanut Island Park. Totally spectacular scene! This is PARADISE...seriously, you feel like you are in the Caribbean Islands.  Here's what the island looks like...79 miles of beautiful nature! Lots of picnic areas, with grills to cook-out. Beautiful crystal clear waters on Peanut Island. One spectacular scene...after the other. You can have a picnic under this well built Tiki Hut, providing such amazing shade. Luxury Cruise ships parked on Peanut Island. This is not Peanut Island...this is the sunset from the third floor balcony from my condo unit, looking across the way, on the Intracoastal...I finally got the best shot...ever, with the beautiful sunset coloring the entire sky!
Cinnamon Crumb Coffee Cake17
Cinnamon crumb coffee cake
Cinnamon Crumb Coffee Cake Panera Bread Recipe Streusel: 1/4 cup granulated sugar 1/3 cup light brown sugar, lightly packed 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/4 pound (1 stick) unsalted butter, melted 1 1/3 cups all-purpose flour Cake: 6 tablespoons unsalted butter, at room temperature (3/4 stick) 3/4 cup granulated sugar 2 large eggs, at room temperature 1 teaspoon pure vanilla extract 1/2 teaspoon grated lemon zest 2/3 cup crème fraiche 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup fresh blueberries (optional) confectioners' sugar for sprinkling Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan. For the streusel: Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside. For the cake: Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and crème fraiche. 4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed. Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely before serving. Source:  ABC NEWS Chicago
Japanese Style Pork BBQ - Pork Yakiniku4
Japanese style pork bbq - pork yakiniku
Slice pork into approximately 2 1/2 to 3 inch long, 1 1/4 to 1 1/2 inch wide and 1/4 inch thick. Roast sesame seeds in a frying pan by heating the pan on medium. When you hear 2-3 pops, remove from heat. Partially grind sesame seeds using mortar and pestle or coffee grinder. Combine all ingredients in a bowl and marinate pork slices for 6-8 hours. Keep in the refrigerator. Remove meat slices from the marinade and grill quickly on a medium heat, about 1 to 1 1/2 minutes per side to your liking.
Pork with Asian garlic ginger dressing2
Pork with asian garlic ginger dressing
  Mmmm pork chops! I love when they're served with an acidic, spicy Asian dressing, as it cuts through the heaviness of the meat and brings lightness throughout the entire dish. Add some freshly chopped cilantro and you've got the perfect South East Asian pork chop recipe! It's the perfect balance of heavy and light, sweet, savory and spicy. There's so much flavor coming from this beautiful dish that it's best when served with a simple starchy side like Japanese rice (learn how to make Japanese rice), or a tossed green salad with a dash of oil and salt. This Momofuku adapted garlic ginger dressing recipe goes best with fried chicken, but I'm using boneless pork chops because they're healthier and easier to prepare. You can serve this dressing with chicken breasts or steaks, or with a boiled egg and some quickly stir fried veggies over rice - oh so Yummy! It's a versatile condiment that's quick and easy to make, and packs a punch (I added the chili oil and jalapeno for more heat). Pork with Asian garlic ginger dressing Prep time: 15 minutes Cook time: 6 minutes Total time: 21 minutes Yield: 2-3 servings Ingredients: 4 small boneless pork chops (about 1lb) 2 tbsp vegetable oil  handful fresh cilantro, roughly chopped For the dressing (adapted from Momofuku's octo vinaigrette): 2 tbps ginger, finely chopped 2 tbsp garlic, finely chopped 1/4 cup light soy sauce 1/4 cup rice wine vinegar 1 1/2 tbsp granulated sugar 1 jalapeno, finely chopped 1/2 tsp chili oil *optional* 1 tsp sesame oil 2 tbsp safflower oil (or vegetable, grapeseed oil) Directions: Put all the ingredients for the dressing together and stir well until sugar has completely dissolved.  Heat up a large pan over high heat. When the pan is hot, add vegetable oil and fry the pork chops on each side for about 3 minutes (depending on the thickness of the chops), until golden brown. Put the chops on a plate and pour a little dressing on top and serve with cilantro and rice. Pickled Plum
Beef Rendang5
Beef rendang
Beef Rendang holds the top 1 spot in CNN’s 2011 World’s 50 Most Delicious Foods‘, it is a spicy meat dish that originated in Indonesia and was created by the Minang’s (people from the Minangkabau ethnic group in Indonesia) as a dish served during ceremonial occasions and to honour special guests. It proved to be … Continue reading »
Dinner Tonight: Vegetarian Enchiladas with Cilantro Crema3
Dinner tonight: vegetarian enchiladas with cilantro crema
Dinner tonight was inspired by the can of enchilada sauce I have been starring at in my pantry for far too long. I wanted to make something inexpensive and tasty. I decided on making vegetarian enchiladas filled with fresh sweet corn we had on hand, black beans, roasted zucchini squash, onion and cheese. I wanted to create a fresh topping so I paired cilantro and sour cream for a cool balance to the heat of the enchiladas. This recipe is extremely fast and easy and costs less than $3 per serving. (Serves 4)Cake pan4 8inch flour tortillas1 can enchilada sauce2 tbsp tomato paste1/2 cup salsa1 can black beans1 cup shredded taco blend cheese1 cup fresh sweet corn 1 large zucchini, diced2 tbsp minced garlicTaco seasoningOreganoCumin2 cups lettuce1 bunch cilantro 1 carton sour cream Preheat oven to 400 degrees. Place enchilada sauce in small pot and cook on low, adding salsa, tomato paste, 1 tsp taco seasoning, 1 tsp cumin and 1 tsp oregano to doctor up the flavor. In saute pan, cook zucchini, corn, black beans, onion, garlic and spices until simmering, turn off heat, add half cilantro bunch and mix. Pour half enchilada sauce on shallow bowl. Pour a bit of sauce down into cake pan to coat the bottom. Dip each tortilla in enchilada sauce to coat and fill with corn, black bean, zucchini and onion mixture and sprinkle with cheese. Wrap tortilla up and place in cake pan. Once all tortillas are in pan, pour remaining enchilada sauce over. Sprinkle with remaining cheese and bake for 10-15 minutes. While enchiladas cook, blend cilantro and sour cream in food processor. Plate with with a bed of lettuce, enchilada, cilantro crema and extra salsa if desired. Bon appetite! 
Mushroom Rice and an award17
Mushroom rice and an award
Mushrooms are low calorie vegetables. Has a good source of protien and fibre.It is very good for cholestrol patients.I had a box of mushrooms,which started to fade.So thought of using it in every possible dish,prepared this rice and mushroom chicken.It was a good meal of fibre today.The amount of spices can be altered according to ur taste buds.Will post the recipe of mushroom chicken soon.......enjoy this rice till then......... Ingredients: 1.Basmati rice - 2 cups 2.Mushroom - 1 cup 3.Peas - 1/2 cup 4.Onion - 1 5.Green chillies - 4 6.Garlic pods - 6 7.Cilantro - a hand ful For seasoning: 1.Oil - 2 tbsp 2.Fennel seeds - 1 tsp Method: * Boil the rice and keep it aside.let it be 95 % cooked. * Take a pan,season with the ingredients . * Saute the chopped onion. * blend garlic and green chillies in a blender. * Add it to the pan. * When the raw smell vanishes , add the mushrooms and green peas. * Now add the cooked rice and give it a stir. * Adjust salt and garnish with cilantro. Satya of "My Innovative Kitchen" a very innovative blog and Reva of "Kaarasaram" - well known for her impressive clicks,have passed on this beautiful award .. I am now passing on this award to my friends 1.Shanavi of "Kitchen secrets" 2.Saras of " Saras Kitchen' 3.Soumya of "Soumya's Kitchen" 4.Asiya Omar of "Samaithu Asathalam" 5.Priya Sreeram of "Bon Appetit" 6.Sheena of "Sheenababu's Kitchen" 7.Geetha of "En Samayal Araiyil" 8.Pavani of "Food Lovers" 9.Pushpa of "Taste as u cook" 10.Akila of "Learning to cook" 11.Jay of "Tasty appetite" 12.Suja suganathan of "Kitchen corner - try it" 13.Raji of "Raks Kitchen" 14.Kurinji of "Kurinji Kadhambam" 15.Biny anoop of "Biny's Recipes" 16.Menaga of "Sashiga " 17.Swathi of "Zesty southindian Kitchen" 18.Krithi of "Krithi's Kitchen" 19.Ambreen or "Simply Sweet n savoury" the list goes on and on........ Plz accept my award and pass it on to ur 15 fellow bloggers. Keep the chain rolling gals.......
Crock Pot Balsamic Pork Roast2
Crock pot balsamic pork roast
Crock Pot Balsamic Pork Roast. An easy slow cooker recipe made with lean pork in a tangy balsamic sauce. Ingredients open 2 pound boneless pork shoulder roast (sirloin roast) kosher salt, to taste 1/2 tsp garlic powder ½ teaspoon red pepper flakes 1/3 cup chicken or vegetable broth 1/3 cup balsamic vinegar 1 tablespoon Worcestershire sauce 1 tablespoon honey Instructions open For more information, please
Creamy Chicken Pot Pie with a silent kick1
Creamy chicken pot pie with a silent kick
I had been searching for this recipe for quite some time before I found it in Gordon Ramsay’s Book. Needless to say, it had to be made immediately! The only way I can describe the smooth texture of the soup in this pie, is by comparing it to the smoothest and delicately creamed Butter Chicken you have ever had without any spices (well, black pepper excluded). My version does have a slight kick, but then, that was to be expected. CHICKEN POT PIE - LONDON CLARIDGES STYLE Adapted from Gordon Ramsay’s Secrets by Gordon Ramsay Serves 4 as a main dish My version is a one pot cooking version with just the top pastry cooking in the oven. I find it easier and it doesn’t compromise on the taste, at all. 2 lbs boneless, skinless chicken breasts, cut into bite size cubes 4 banana shallots, finely chopped 2 cups chicken stock 1 bay leaf 1 tbsp fresh thyme, finely chopped 6 slices pancetta, cut into small cubes 1/2 cup unsalted butter 2 cups baby cremini mushrooms 1/2 cup good quality White Wine 1.5 cups whipping cream 2 tbsp finely chopped fresh parsley 2 tsp dried tarragon 1 sheet of frozen puff pastry Salt and White pepper to taste 2 tsp Sriracha Sauce (not too much as you don’t want to change the colour of the soup) 1 egg yolk beaten with 1 tsp water (for brushing on pastry) Heat a little knob of butter in a large pan or dutch oven, and saute the shallots until they soften. Stir in the Pancetta and cook until it crisps up. Deglaze the pan with the White Wine and let it reduce to at least half. Add the mushrooms and saute them until they soften before adding the chicken followed by the stock, the bay leaf and the thyme. Bring the stock to a boil and then reduce the heat to low. I stirred in all my seasoning, herbs and hot sauce into the sauce at this point before I switched the heat off. Then, I worked on the puff pastry. Cut four rounds using a bowl out of the pre-rolled puff pastry sheet using the tip of a small sharp knife. Then, score the surface of the pastry round in a diamond pattern. Brush the pastry with the egg glaze and bake in a preheated oven at 425F for just under 10 minutes. The pastry would have risen and crisped upto a golden colour by then. Leaving the oven door slightly ajar, let the pastry bake for another 2-3 minutes in the oven as this helps crisp up the pastry really well. The moment the pastry goes into the oven, stir in the whipping cream into the Sauce and return to heat on medium. You just want to bring the sauce to temperature without it boiling over. Serve in soup bowls with the puff pastry round as a topping. Share this:ShareTwitterPrintLinkedInFacebookPinterestEmailGoogle
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