Saturday, December 13, 2008

Vegetable Nuggets

Vegetable nuggets i used to buy in ready made all the time for evening snacks.....then i taught why cant i try it myself. yesterday the  time came the nuggets which i bought was not enough and i made it my self ...hehehe..i did little modification in the recipe my style.i mean in indian turned out is the recipe ....

½ cup Finely diced vegetables(carrot, cabbage, cauliflower, beans)
1no Big potato (boiled)
½ cup Finely cut onions
Salt to taste
1tsp ginger garlic paste
1tsp minced green chili
½ tsp garam masala
1tsp chat masala
1cup bread crumbs powder
Lemon juice as per taste
3tbsp corn flour
1tsp pepper powder
Steam the diced vegetables, boil the potato.
Mix all the ingredients except bread crumbs in a wide mouth bowl. Mash the vegetables well.
Add pepper powder in the corn flour and make a paste out of it.
Make lemon size balls out of the mashed vegetables. Now pat the mass in to anyshapes and coat it in the corn flour and next in bread crumbs do it twice or thrice and keep aside. Make nuggets in the same manner.
Keep it in refrigerator for 30 min.
Deep fry it til golden brown . Serve hot with tomato ketchup.

Sending this recipe to EFM-Savouries

Friday, December 12, 2008

Rawa Kesari/ Sooji Halwa

Rawa kesari/rawahalwa/sooji halwa…..there are many names to describe this simple and authentic and yummy easy recipe. ….I made this yummy dish on EID...In this wonderful recipe I made a twist….by adding Badam and cashew paste….here is the yummy recipe for all…

1 cup Rawa (Sooji)
1 cup Sugar
½ cup Ghee
1 ½ cup Water
2tbsp Badam and cashew paste
¼cup Milk
Pinch saffron
1 pinch Red food color
2 tbsp Broken cashew nuts
1tsp Cardomen powder

Dry roast rawa(sooji) in a pan and keep aside. Wipe clean the same pan and heat 2 tsp of ghee in it. Fry the cashews until golden brown and keep aside.
Soak hand full of badam and cashew in warm water and remove the skin of badam (almonds) and make a paste out of it.
Heat up the same pan.
Make sugar syrup by adding sugar and water and bringing it to boil on high flame until the sugar is completely melted.
Mix the red food color in water and add it to the sugar syrup.
Now add the roasted rawa slowly and mix well with out lumps. Add the badam and cashew paste, and milk with saffron,cardomen powder and mix well
Drizzle the given amount of ghee and mix well.
At last add the fried cashew nut. Serve hot with drizzling ghee.

Yummy Rawa halwa with almond paste….hope u all liked it.
Sending this to EFM-sweets-

Crispy Chesse Bonda

Bonda is always favourite recipe for generally loves which r crispier and Cheese bonda is a simple snack and easy to make also. This is kids special bonda they will love the cheesy taste in it.Here we go.....
1 cup Maida flour
½ cup Chesse grated (cooking cheese)
1 T Chopped cashewnut
¼ cup Onion medium ( chopped finely)
3 nos Green chilli (finely chopped)
2½ T Corriander and curry leaves
¼ cup Bread crumbs
Oil for deep frying
Water (approx for mixing)
Salt to taste
Mix all the ingrediants together in the bowl.
Add enough water to hold the dough and mix well without lumps.
keep closed for 1/2 an hour.
Make balls and deep fry like as usual bondas.
serve hot with tomato sauce.

Sending this recipe to EFM-Savouries

Wednesday, December 10, 2008

Ghee Rice/ Neyyi choru

Ghee rice is simple recipe which I used to prepare for lunch in Sunday‘s with spicy gravy. I learnt this recipe from my friend in baku. I used to prepare this rice with curd or coconut milk. When I heard of preparing with only water I was happy because it is not very heavy for lunch very light dish. Who ever is cautious about the health and fitness can have this rice instead of heavy ones. Have a look

1 cup Raw rice (preferably Basmati)
2no cloves
1no Bayleaf
1inch Cinnamon small
2no Cardomen
1tbsp Perunjeeragam/ Aniseeds/sombu
2tsp Ghee
2tbsp Oil
1no Onion (Cut lengthwise finely)
Few curry leaves
3cup Water
Wash and soak the rice in water.
Heat oil & ghee in heavy bottom pan.

Splutter spices and add curry leaves, then Onion.
Fry till golden brown. Add water.
When water starts boiling Add the rice.

Then add salt. Pre heat the oven in 160 degree.

When the rice is half cooked and keep in dum in oven for 10 min
Remove from oven and mix well.
Serve hot with Egg thokku, chicken gravy or chicken thokku.
Sending this recipe to FIC - White

Tuesday, December 9, 2008

Egg Biriyani

My first egg biryani try was with only boiled and fried egg and it was as usual taste. When I check out egg scramble recipe from Mullai’s Spice India online and tried her recipe thanks Mullai....... Then I mix match both her recipe and my recipe for EID  and it turned out very tasty. Now in this biriyani I fried egg and mixed with egg curry and dum it. Here we go
2cup Basmathi rice
1cup curd
3cup water
1tbsp milk with a pinch of saffron
4no Onion (cut length wise finely)
3no Tomato
2tsp ginger garlic paste
4no Green chili
6stalks Coriander leaves
15no Mint leaves
2no clove
1no Bay leaf
2no Cardomen
1 pinch Garam masala
2tsp red chili powder
4tsp Coriander powder
½ tsp Turmeric powder
1 pinch Red color powder
1 ½ tsp salt
3tsp Ghee
4tbsp oil
¼ cup Coriander and mint leaves (garnishing)
3no Boiled eggs (Deep fried)
For Egg Curry
1no Onion
1no Tomato
½ tsp Ginger garlic paste
¼ tsp jeera seeds
¼ tsp turmeric powder
1tsp red chilli powder
1tsp coriander powder
2no eggs Beaten well with a pinch of salt.
4tsp oil
Soak rice in given amount of water, milk and curd. Keep aside for 10 min.
Boil eggs and deep fry it in oil till brown, make criss cross slit in it. Keep aside.
Prepare the egg curry first. Heat oil in a pan, splutter jeera seed and add onion sauté well,
Then add tomato, and spices. When tomato smashes well, now add the beaten egg ,salt and scramble well. Add the deep fried boiled egg and mix well. Keep in sim for 5 min. switch off and keep aside.
Now take a wide open heavy bottem pan. Heat oil/ ghee together splutter the given spices with garam masala. Add the onion , fry till brown and add tomato, ginger garlic paste, green chili. Fry well, Add the given spices, salt and fry till the oil leaves the gravy. Now add the soaked rice with water. Mix well, check for the salt. Keep in medium flame and cook in gas.
Pre heat the oven to 160degree, Now when the rice started cooking. Keep the pan inside the oven for 15min.
When the rice is half cooked, add the scrambled egg curry on top of the rice and keep in dum for 10 min. cook well.
Mix the rice well and add the coriander / mint leaves.
Keep inside the oven for 3 min and switch off.
Mix well and serve hot with onion raita/pickle

Monday, December 8, 2008


EID Mubarak wishes to all my Friends And Family members ......
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