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Methi Bajji

Thursday, February 25, 2010

Yesterday, i made this methi bajji as our evening snack.. Even though this snack is deep fried, it falls under healthy food. As, methi is bitter in taste, it helps to clean the digestive system..It is also a good source of  minerals like potassium, calcium, and iron. Fresh leaves comprises 3 to 5 % of protein. 
Instead of consuming methi with dal or as a curry, try this methi bajji. Methi bajji will be a gr8 substitute for deep fried snacks n its healthy too. 
Methi: 1cup-fresh-tightly packed or 1 cup frozen
Gram flour: 11/2 cup
Rice flour: 1 tbsp
Coriander seeds: 1 tsp, make it into rough coarse powder
Ajwain/Carom seeds: 1/2 tsp, powdered
Cumin seeds: 1tsp
Green Chili: 2-3, finely chopped
Red chili Powder: 1tsp
Coriander n cumin powder: 1 tsp
Salt: To taste
Oil: to fry.

1) In a bowl, mix all the ingredients except oil with water adding little by little. Make it into a thick batter, like dosa batter. U should be able to drop round balls into oil... Dont make it either too thick or to watery.
2) Heat oil at medium heat. Drop small dumplings of batter into hot oil. Fry until golden brown. With a slotted spoon drain oil n place them on paper towels.
Enjoy methi bajji with chili or tomato sauce

These is going to be a part of  For the Health Nut Challenge 4 : Bitter Better Health of  Health Nut


Chicken Fried Rice

Hi folks,

I made this chicken fried rice yesterday for the dinner and we just loved it.Just to give a break to the chicken biryani and chicken curry that I do every week, I made this Indo-Chinese rice variety.


Basmati Rice - 2 cups
Boneless chicken - 1.5 pounds
Carrots and Peas - 1 - 2 cups
Spring onions - 1 Bunch
Ginger Garlic paste - 2spoons
Oil - 2 tsp
Garlic cloves - 3-4
Vinegar - 1 tsp
Chilli Sauce - 1 tsp
Soya Sauce - 1tsp
Salt - to taste

Process : An hour before cooking do the foll steps
1) Cook the rice with 1:1.5 ratio of water.
2) Boil th water and add salt to it.When the water gets onto boils add the chicken which is cut into small pieces.Leave it for 10-15mins.
3) After the chicken is cooked drain all the water and keep the chicken aside

Here comes Chicken Soup.
The water that is left over after draining the chicken pieces acts as a very good soup.All you need to do is add little pepper and lemon according to your taste and have it.This is a very good medicine for people with cold and cough.:)

All right!! Now shred all the chicken pieces.When the rice is also cooked, spread the rice in a big bowl and let it cool for a while.

Actual preparation time:

1) Take a big kadai and put the oil.
2)Put the carrots and peas and fry them for a little while.
3) Add the Garlic cloves which are very finely chopped.This will completely change the aroma.
4) Now add the ginger garlic paste.
5)After they are all fried nicely add the chicken.Let it also fry for a min or 2.
6) Add the cooked rice.
7) Add salt,vinegar,soya sauce and chilli sauce.
8) Mix them all properly.
9) Finally add the chopped spring onions and leave it on a low flame for 5mins.

Garam Garam fried rice is ready to leave us in heaven!! Enjoy this with the soup.


Tortilla-Veggie Wrap

Wednesday, February 24, 2010

Hey Folks,
I am in a swing today that I am posting the second dish back to back.This is also the Valentines Day special.Giving a break to regular dishes, I came up with this.We really dont need to go to the restaurants to enjoy delicious food when we can prepare everything at home from the scratch.This dish so called Tortialla - Veggie wrap is a healthy food as it contains all the veggies.I shopped in Walmart for the veggies just before and hour of preparation and yes...u r good to goooo!!

Capsicum : 1 of all kinds which includes red,green,yellow.
Zucchini : 2
Carrot: 2
Onion : 1- 1.5
Jalepenos: 4-5
Avacado : 2
Sour cream
Olive Oil
Garlic Salt (A must)
Tortillas(Flour ones tastes good.Prefer wheat considering health)

1) Take the capsicum (all kinds),zuccini,carrot and onion.Cut them all in the same size and in the shape of your finger.Thin and long.
2) Now take an aluminium tray and put all the veggies into it.Spread them along the tray.
3) Dress all the veggies in the tray with olive oil and garlic salt according to your taste.
4) Put them in the oven which is set to 300 degrees and let them grill.
5)Meanwhile,take the avacados and squeeze out the paste in it.Chop the jalepenos very finely and fry them.
6)Add the avacodos paste to the fried jalepenos.This will add spice to the wrap.Keep this aside.
7) Open the oven after 5 - 10mins and taste the veggies to judge if they are ready to eat.They dont need to be cooked completely and shouldnt be completely raw.
8)If they are good to eat,take a pan and make the tortillas flipping on both sides.
9)Now take one tortilla, put a layer of sour cream, another layer of avacado,jalepeno paste and then the veggies and wrap it.

Make all the other wraps in the same way.Very very very tasty Tortilla-veggie wraps are ready to enjoy.


Chicken Pacchi Masala(Green Chicken)

Hi Folks,

Today I want to share Green Chicken with all of you that I have done this along with my friend for Valentines day.It turned out extremely delicious that I shared with my neighbours too.The process is not really that difficult.The more it is marinated the better it tastes.

Boneless or Chicken with bones : 2 pounds
Mint: 1 - 1.5 Bunches
Cilantro : Half - 1 bunch
Onions: 3 Big
Ginger Garlic Paste - 2 spoons
Green Chilli: Around 12-15 (We wont be using red chilli powder later.)
Lemon : 1
Garam Masala : 1 -1.5 spoons
Masala : All normal kinds available handy
Curd : 5-6 spoons
Salt to taste
Oil: 4-5 spoons.

The day before cooking marinate the foll way:
1) Take mint leaves, cilantro, onions,green chillies and blend them to make a fine paste.
2) Wash the chicken properly and put the chicken in a bowl.Take the blended paste and put it all over the chicken.Now take the curd , garam masala , salt and add it to the mix.Squeeze lemon into it.Now mix all the contents very nicely so that every chicken piece nicely absorbs all the flavors added.
3) Put it aside overnight.

Day of cooking:
1) Put a kadai and add oil to it.Wait till the oil is good for frying and add the masala which includes Cardamom stick,Cloves,Elachi and anything else that you have.
2) Add some finely chopped onions, little mint and cilantro and fry them till the onion turns little brown.
3) Add little ginger garlic paste.Not much since we added it in the marinated mix.
4)When you think the ginger garlic mix is also good to go, add the marinated chicken.
5) Put the lid open for few secs and stir it.
6)Now put the lid close and let the chicken cook.(It might take about 15 - 20 mins in medium flame)
7)Now add little garam masala powder and salt to taste.Its all upto you if you want to add red chilli power (Which I didnt do).
8) Let it cook for few more mins.
Delicous and spicy Green Chicken is ready to go on to the plates.Its good with both rotis and also rice.


Healthy Gutti Vankaya Fry/ Brinjla Fry/ Egg Plant Fry

Today my kitchen is filled with all Indian veggies aroma. Yesterday we went to Indian grocery store n bought lots of veggies. Guthi vankaya is one of my favorite vegetable's. This dish is prepared with either small purple brinjal's or the green ones. The key to this dish is fresh tender brinjal's. You have to select tender fresh eggplants. The stem of the brinjal should be in thick green color. To be honest, i never made Guthi vankaya fry  with fresh tender brinjal's. I never saw fresh one's here, but i cant resist myself when i saw small brinjal's.

The original recipe calls for deep frying of brinjal's. But i don't like deep frying brinjal's, as they absorbs lots of oil. To avoid deep frying, i boiled brinjal's. You will save lot of calories by doing this without scarifying the taste of deep frying. After boiling brinjal's , i slightly roasted them for deep frying taste.
Guthi vankaya fry is made with  a variety of stuffings which varies from region to region. Today, i made this dish with Dry powder/Gun powder-which is made from  a variety of spices n dal's.

So, here is the recipe for healthy tasty Guthi Vankaya Fry:

Small Brinjal's/Egg plants: 8
Onion: 2 big, finely chopped
Green chili's: 3-4,chopped
Cilantro: 1 bunch, finely chopped
Dry Powder/Gun powder/Pappu la podi: 1 cup
F, ennel seeds: 2 tsp
Ginger garlic paste: 1tsp
Lemon juice: 1tsp
Oil: 1tbsp
Red Chili: 2
Channa Dal: 1 tsp
Cumin Seeds: 1tsp
Mustard seeds: 1tsp
Red chili Powder: 1tsp
Coriander powder: 1tsp
Salt: to taste

1) Fill water up to 3/4 of a deep vessel. Bring to a boil.
2) Mean while, wash eggplants and cut them in a plus shape, keep the ends intact. Starting from the round base make a slit towards the stem. Cut up to 3/4 length of the brinjal. Dont cut the brinjal all the way to stem.
3) Once water comes to a boil, add 1tsp salt n drop brinjal's carefully. Cover n cook for 8-10 mins or until brinjal's are fork tender. Don't over boil brinjal's.
4) Remove them onto a plate. Place them upside down, like round base down. So that if any water is there, it comes out.
5) Wipe the brinjal's with paper towel n stuff them with Dry powder.Pappu la podi/gun powder

6) For stuffing: In a bowl, mix powder n lemon juice. Don't make it watery.
7) You need to hold brinjal's carefully in your left hand. 
Now take a spoon n stuff the slitted brinjal.  Stuff two quarters of each slit at a time ( horizontal slit n vertical slit). Repeat the same process for remaining brinjal's. Don't break them,be careful with slits.
8) In a pan heat oil n add red chili,channa dal. Fry for 30 secs.
9) Add Mustard n cumin seeds. Fry for 30 secs.
10) Add onion n fry for 6 mins or until onions are tender. Fry them, until they got little bit crunchy.
11) Add ginger garlic paste, turmeric, chili's n fry for  2 mins.
12) Add the remaining dry powder,red chili powder,salt,coriander powder, fennel seeds n mix well. Fry for 2 mins on medium heat. Adding fennel seeds to the fry gives a unique taste n little bit sweet taste in middle. Dnt add fennel seeds before, as spices n oil may change the taste of seeds.
13) Push all the onion gravy to a side. Place stuffed brinjal's carefully in center of the pan. Now cover brinjal's with onion gravy n cilantro.
14) Cook n cook for 5min son medium -low heat.

Enjoy this authentic Andhra Guthi vankaya fry with hot rice..
Tip:U can fry green chili's in little oil for extra taste.

This is going to be a part of Siri's JFI-Fennel, event by Indira and to my own event Vegetable marathon-Egg Plant



Wednesday, February 17, 2010

Samosa is the most popular India's snack or appetizer all over the world. samosa doesn't need any introduction, as it is a fav for many people...Samosas are available everywhere and  varies wherever  it is found. You can make Samosas in so many different ways. Samosa's can be made either by deep frying or by baking . For samosa's,  u can make the crust all by yourself or u can but them from store.  If u wish to deep fry samosa's, then use Filo pastry or if u want to bake them, use Puff pastry. Baking samosa's is easer n healthier..


For Crust:
All Purpose Flour: 2 cups
Sooji/ Semolina : 2 tbsp
Ajwain Seeds: 1 tsp
Salt: 1 tsp
Water: 1 cup luke warm 
Oil: 1 tbsp

For Filling:
Potato: 4 large, boiled n chopped into small cubes
Green Peas: 1 cup, frozen
Cashews: 1tbsp, broken
Green Chili: 2, chopped finely
Cumin Seeds: 1 tsp
Coriander Powder: 1 tsp
Garam Masala: 1 tsp
Amchur Powder: 1 tsp
Oil: 1 tbsp
Salt: 1 tsp
Lemon Juice: 2 tsp

For crust:
1) Mix all the ingredients for crust by adding water little by little.
2) Knead the dough for about 2-3 mins to make it smooth.
3) Cover it with damp cloth n keep it aside for 15-20 mins.

For Filling:
4) In a pan heat oil, add cumin seeds.
5) Add green peas n green chili's. Fry for 1 min.
6) In a bowl mix all the spices n powders with little water. Add this to green peas..
7) Add potatoes n mix well. Fry for 5 mins. 
8) Adjust spices n amchur powder according to your tasteLet it cool.

Lets step to the main part: Making Samosa:
9) Take a 1/2 cup of water n keep aside.
10) Knead the dough for 2 mins. Take some all purpose flour into a plate n keep it aside
11) Now take  a portion of dough and dust it with flour. Roll it into a circle, jus like chapathi.
12) Cut into 4 equal portions.
13) Now apply water all along the edges of a single portion. 
14) Now make a triangle by holding the edges of long side together by overlapping the edges.
15) Now stuff it with filling.
16) Cover the top of samosa with third edge i.e top. Make sure it is completely sealed without any gaps.

17) Repeat the process for remaining dough..
18) Heat oil for deep frying.
19) Now drop 2-3  samosa's at a time. Fry until golden brown in  color on both sides at  medium heat.

Enjoy this authentic Indian snack -Samosa with green chutney or ketchup..

1-To make bigger samosa's, jus cut the circle into two portions.
2-Dont fry on high heat.
3-Always cover dough n samosa's with damp cloth before frying.
4- To store samosa's for longer time, fry samosa's until u saw light brown spots coming up. Remove imm n place them on paper towels. 
Once cooled, wrap them in plastic wrap individually. These helps samosa's stay fresh n doesn't stick together. If u put them in a ziploc bag without wrapping, when you thaw samosa's, dough will be little watery n saggy. So wrap n store them in ziploc bags n freeze. Can be stored upto 1 month.

Thaw them for 4 hours before u fry..


APS --- Rice ( Annam Parbramha Swaroopam) Event Round up

Saturday, February 13, 2010

Firstly, i would like to say  thanks to all of you, for making this event a big hit.. I was so surprised when i finished counting entries. Really, this event made me confident n with that confidence, i started an other event on the name of Vegetable Marathon. Through this blogger i am able to get to know so many new bloggers. I took pride to introduce some new bloggers thru this event. 
I would love to introduce 2 bloggers to my fellow blogger friends.
Tushita  of http://indiangoodeats.blogspot.com/ and 
Astha Shukla of http://www.afterworkcooking.blogspot.com/.

I would like to say thanks to two other bloggers for introducing us to different cuisines..
Nuria of http://recipespicbypic.blogspot.com featuring Spanish recipes and
Graziana of http://www.erbeincucina.it/ featuring Italian recipes mainly cooking with Herbs..

So here we go with our round up starting with Deserts n snacks
Deserts n snacks
Cinnamon -Maple Rice Pudding from Palate desires of Lakshmi
Ari Unda from sankeerthanam of Vrinda Mahesh
Menthi Sankati/Venthaya Kali/Fenugreek & Rice Balls from Passion 4 Cooking - MemoryArchieved of Ramya Vijaykumar
Paniyaram from Devi's blog of Devi meyyappan
Kuzhi Paniyaram from Home of Anna of Annam
Pathiri from Me n My Apron of Shahana Baker
Phare from Cooking Form pleasure of Astha Shukla
Rice Rolls with Peanut Butter Chutney from Tiffin Carrier Antic/que's of Shri
Rice Idiyappam (String Hoppers) from Cook@ease of  Kamala Bhoopathy
Set Dosa - Vadacurry from Nithu's Kitchen of Nithy Bala
Akki Roti of Good Eats from India of Tushita
Kavin Arisi from Devi's Blog of Devi Meyyappan


Lemon Rice from Panchpakwan of Jyothi
Lemon Rice from Palate Desires of Lakshmi
Pulihora ~ Rice seasoned with Spicy Tangy Tamarind and Sesame Seeds Sauce from Curry In Kadai of Kalva
Pulihora/tamarind rice from Swapna Sridhar of Swapna
Tamarind Rice From Anita' kitchen of Mine

Tomato rice
Tomato Rice From Khaugiri of Preeti
Tomato Rice From Ruchika Cooks of Ruchika
Tomato Rice from Zesty South Indian Kitchen of Swathi
Tomato Rice from Nithu's kitchen of Nithu Bala
Portuguese Tomato Rice From Priya's Easy N Tasty Recipes of Priya 

Rice with Beans n Dals
Hot Risotto with Clams from Erbe in cucina  (Cooking with herbs) of Graziana
Chole Biryani From Cooked Dil Se...!!! of  Siddhi Shrisat
Soyabean and Carrot Pilaf from foodelicious of Pari vasisht
Arisi paruppu sadam/Dal rice from easy2cookrecipes of Shama Nagarajan
Methi and Lima Beans rice from Dil Se of divya Vikram
Kushka Shorba From AvanthiRao's Kitchen of AvanthiRao
Pappu Biyyam/Kichidi/Dal Rice from swapna sridhar of swapna

Veg Fried Rice/ Biryani
Mushroom Dum Biryani  from Cooked Dil Se.. of Siddhi shrisat 
Veg Fried Rice from Nithu's Kitchen of Nithu bala
Lilva rice from swapna sridhar of swapna
Vegetable Biryani From DEW of Sowmya Arul
Shepu Bhaath/ Shevid Polo (Dill Rice Pilaf) from Denufood-Delicious & Nutritous food of SE
Simple Veg Biryani from Nivedita's Kitchen of Nivedita
Vegetable Biryani  from from Easy Recipes of BASH
Leftover Rice fried with peas and potato from Nisha's Kitchen of Nisha
Green Spring Onion/Vengayathaal Fried Rice From Priya's Easy N Tasty Recipes of Priya  
Vegetable Pulao  from Anita's Kitchen of mine

Rice with Vegetables
Vangi baath from from Cooked Dil Se.. of Siddhi shrisat 
Roti Chawal from  Cooking For Pleasure of Astha Shukla
Aloo-potato-spicy-masala-rice- bath From Samayalarai-cookingisdivine of jayasri
Long green Chili Rice From Samayalarai-cookingisdivine of jayasri
Puttum Payarum Pinae Pappadavum/Steamed Rice cake from Zesty South Indian Kitchen of Swathi
Spinach Rice From from Palate desires of Lakshmi
Vegetable/Egg Fried Rice from Ambika's kitchen of Ambika Venkat
Tahiri from Served with love of Aquadaze
 A queen of blood meets rice and white milk!! accid. from Nivedita's Kitchen of Nivedita
Khichdi with Kadhi from Ruchikacooks of Ruchika
Zucchini Rice from Ruchikacooks of Ruchika
Indori Kanda Poha  from Desi Soccer Mon of Jaya Wagle
Niramish  Khichuri (Bengali) from A Home Makers Diary of Sayantani
Mushroom rice from The world according To Rujuta Of Rujuta
Methi Corn rice  from The world according To Rujuta Of Rujuta
Vangi Bath/Egg Plant Rice from Panchpakwan of Jyothi

Rice with Nuts/Seeds/Yogurt/Fruits
Almond Rice from Cooking For Pleasure of Astha Shukla
Carrot Yogurt Rice from Zesty South Indian Kitchen of Swathi
Ellu Sadam/Sesame Rice from Sara's Corner of Saraswathi Iyer
Curd rice Balls from from Nivedita's Kitchen of Nivedita
Pineapple Rice from Panchpakwan of Jyothi
Ellu Sadham/Sesame Seeds Rice From Priya's Easy N Tasty Recipes of Priya 

Rice with Non-Veg
Chicken Pulao from Myspicykitchen of Usha
Chicken-cashew Fried rice from The Food capital of Tazaika
Spicy Tahari from The Food capital of Tazaika
Mutton Biryani from The Food capital of Tazaika
Chicken Biryani From My Recipes dairy of kalai
Hyderabadi kachi chicken biryani from Anita's kitchen of mine
Chicken Biryani from Easy Recipes of BASH
Fish Biryani-Seafood special from Easy Recipes of BASH
Cold Fish rice from Spanish recipes of Nuria
Futo-maki-sushi from Spanish recipes of Nuria
Yellow Biryani with Coriander from Erbe in cucina  (Cooking with herbs) of Graziana
Stir-Fried Rice with Shrimp and Shishito from Erbe in cucina  (Cooking with herbs) of Graziana

Thank You so much guys for making this event  success. In case. If, i missed any of your entries please let me know, i will repost it again... 

Thank you again...

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