Saturday, March 26, 2011

Mango Ginger Pickle

Mango ginger is a favorite pickle for me. I used to have it in bagala bath (seasoned curd rice.) lovely taste and aroma it has,  my mother used to prepare a pickle in this ginger and I love it . When I saw mango ginger in hypermarket here in khobar. I got this idea to make pickle and asked her for the recipe . I bought 300gms of this ginger and got a ½ bottle pickle. We can store this pickle in refrigerator.....pickle making is a process which makes us to maintain our patience and improves concentration in making a dish cos taste of pickle matters all...  here we go to the recipe.... …..

Mango ginger 300gms (peel and cut in to small pieces)
Red chilli powder 1 ½ tbsp
Turmeric powder 1tsp
Fenugreek powder 2tsp
Salt to taste
Asafetida 1 tsp
Tamarind juice ¼ cup
Gingerlly oil ¼ cup
Mustard  seeds 1tsp
Peel and cut the mango ginger in to fine pieces. Heat a hard bottom frying pan and add mustard seeds and asafetida. Now add the cut mango ginger. Fry well for 2 min. Now add turmeric powder , red chilli powder and salt. Fry for 2min. 
Add the tamarind juice and mix well. Leave in sim for 4-5min. fry well. At last add fenugreek powder. Mix well. Keep in flame for another 2min. then switch off….

Serve it with curd rice…..yummy pickle is ready….

im sending this to 

Friday, March 25, 2011

Tandoori chicken

My first experience in making tandoori chicken. I was very careful in marinating and salt. I got this recipe from my friend. I marinated overnite and cooked the next day, so that the chicken turns soft. My daughter loved it and my husband was 100% satisfied with the home made tandoori chicken. So here we go in to the recipe….

Chicken legs or thighs 4 no
Thick yoghurt  4 tbsp
Tandoori masala (BBQ marinade dry mix) 2 tbsp
Red chilli powder 1 tsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Salt  1 ½  tsp or according to taste.
2tbsp oil or ghee
Take a wide bowl keep under a news paper . Add tandoori masala (BBQ marinade dry mix), chilli powder, cumin powder, coriander powder and salt to bowl, then add yoghurt and oil. Mix well for a few minutes until a thick paste is made.  Clean and Slice or make small opening in the chicken legs and thighs with knife to allow tandoori masala (BBQ marinade dry mix) paste to go deep into bone. 

Coat the chicken legs and thighs with the tandoori masala (BBQ marinade dry mix) paste and leave for at least 3 hours or overnight in the fridge. I marinated the whole night. Pre heat the oven to 180 °C. Insert the legs in BBQ screws, then cook for 30-45 min or till the chicken turns brown. Serve hot….

Tuesday, March 22, 2011

Grape and lemon pops

This is my first try for making popsicles. We got 3 moulds of making popsicles my daughter used to ask me what can we do with these moulds. So finally made it yesterday by searching a recipe. Here I have used only available ingredients at home. I had grape & lemon concentrate at home and condensed milk so some how adjusted the taste and made it. Final result was good. As my grape essence colour was dark pink and we add little condensed milk also ,so popsicles color is not like a usual grape popsicles. Here we go……

3 cups grape juice or fruit punch
½ to 1 cup sweetened condensed milk (according to taste)
or add ½ cup sugar
¼ cup lemon juice

Mix the  juices and condensed milk with a blender . Transfer mixture to a container .Fill the juices in a popsicles mould. Put in freezer for 3 to 4 hour. 3 hours, remove moulds from freezer. Then serve chilled for kids. Add lemon juice according to the taste. As we r adding condensed milk it will tastea bit different with lemon juice.     
It is a modified recipe from family

Thanks for this beautiful award deepa praveen


Im sending this recipe to Srivalli's kids delight  guest hosted by Priya Mahadevan

Monday, March 21, 2011

Milk pudding topped with caramel

Milk pudding topped with caramel, I learned this recipe from my neighbor. When we met first she made this dessert for me and my daughter. She served this with Gava (Arabic coffee). It was nice and tasty too… combination of caramel topping in milk pudding is something different. She said that it was her own preparation … I asked her for the recipe and she gave me the recipe and I tried it out myself. kids will like the topping...cos it will be like a jelly and by arranging biscuits will create interest in them to have it with the topping...... Here we go for the Milk pudding..

Full cream Milk powder  1 cup
Yoghurt 2cup
Egg 1 no
Sugar 1 or 1 ½ cup (accordingly)
Salt  a pinch
Tea biscuits 6 or 7 no.
Caramel topping
Cream caramel mix  1 packet
Coffee powder 2 ½ tsp   (according to taste)
Pre heat oven to 180 degree .Take a wide mouth bowl, add milkpowder, egg and curd mix well.
 Then add sugar and a pinch of salt , beat well. Take a cake tin or a Pyrex glass container and keep in oven for 15 -20 min. Till the mixture thickens.
this finish we get after freezing it for 30min to 1 hour.......
Take the milk mixture out and cool. Arrange the tea biscuit on top of the milk pudding.Then take a sauce pan with 2cup of water. Allow the water to boil  and add coffee powder and caramel mix. Boil till the mixture gets slightly thick and add immediately to the milk mixture and keep in freezer for 1 hour. 

Cut in dersired shapes and Serve it cold.....

Sunday, March 20, 2011

Mattar Paneer

Mattar paneer is a very frequent recipe which I used to prepare for chappathi. When ever I go out to eat I used to order this for nan. Once I prepared at home in Chennai and I got the hotel taste when I added pav bajji masala. Even for yesterday lunch I prepared and wanted to share with all. I used fresh peas here, only fresh peas can give us the rich taste. We can prepare without adding cream also. But our taste buds will not accept it. Lol!!!so I used low fat cream im sharing  Mattar paneer my favourite recipe…….

Paneer cubes 1 cup
Fresh peas ½ cup
Corn oil 4tbsp (instead of butter and ghee)
Ground Onion  paste 1cup  (grind 2 or 3 onion)
Tomato puree 1tbsp  or 1 no juicy sliced tomato
Chopped ginger 1tsp
Chopped garlic 1 tsp
Jeera powder  1tsp
Pepper powder 1tsp
Garam masala ½ tsp
Coriander powder 1 ½ tsp
Pav bajji masala powder ½ tsp
Turmeric powder ½ tsp
Salt to taste
Water as required
Coriander leaves for garnishing
Fresh cream  1 ½ tbsp
Heat 2tbsp oil in pan and fry paneer cubes till golden brown and keep aside. In the same pan add the rest of the oil and fry ginger and garlic, when it turns light brown add onion paste. Fry till brown and add tomato puree. Fry for 2 min.

Now add the spices and salt,Fry well till the oil leaves the gravy, add peas. Fry for 1min.Now add paneer and water. Close the lid and cook in sim for some time around 2min. Open the lid and cook till the gravy thickens. Switch off the flame and add the fresh cream mix well.
Garnish with coriander and serve hot with parathas, nan, chappathi…….
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