Sunday, 29 July 2012

Bird's Nest (quick and easy with step by step pics...)

Potato - 3 small or 1 big
Carrot - 1 medium
Salt - as required
Water - 1 cup to cook the vegetables
Egg - 2 + 1 beaten for coating
Onion - 1
Garlic - 2 pods grated
Ginger - 1 small piece grated
Green chilly - 1 slitted or chopped
Turmeric powder - 1/4 tsp
Pepper powder - 1/2 tsp
Garam masala powder - 1 tsp
Corriander leaves - 4 chopped finely
Vermicelli - as needed
Oil - 2 tbsp + for frying

1.Wash,Peel and cut the potatoes and carrot roughly,Add this to a pressure cooker along with a cup of water,salt and a pinch of turmeric powder,cook on medium until 3 to 4 whistles and switch off.Allow it to release pressure.

2.In a saucepan,add 2 egg along with water and salt,boil for 10 minutes and keep closed.
3.When potatoes are cooled ,remove to a bowl,discard water.Remove the skin of boiled egg and keep aside.
4.Slice the onion and grate ginger and garlic,slit green chilly and chop the corriander leaves.Heat oil in a pan,
add the sliced onion and saute till lightly brown.
 5.Add the grated ginger - garlic and slitted green chilly saute for few seconds .

6.Add turmeric powder,pepper powder,garam masala powder,mix well.Keep in low flame.
7.Mash the potato and carrot mix and add this to the prepared masala.
8.Same way break the boiled eggs and add it to the masala.
 9.Add the chopped corriander leaves and mix well.Switch off the flame.

10.Allow it to slightly cool and make small balls out of the mix and flatten it. Keep aside.
11.To a bowl,add 1 egg and beat well.
12.Break the vermicelli into small pieces and spread it on a plate.
13.Dip each flattened balls into the egg mix and den coat it generously with vermicelli.

14. Repeat the same with all the balls and keep aside for 15 -30 minutes .

15.Heat enough oil in a pan and when hot ,place the flattened balls into it gently.Fry till both sides turn golden brown.Remove to a plate with paer towel.

Serve hot !!!

I am sending this to Joy from fasting to feasting -V hosted by yummy food
and sending to the event Ramadan friendly recipes hosted by the halal foodie.

Thursday, 26 July 2012


Onion - 3 onion medium sliced thinely
Green chilly - 1 or 2 as u need
Red chilly powder - 1/2 tsp
Corriander powder - 1/2 tsp
Cumin/jeera - 1/4 tsp
Curry leaves - 2 leaves chopped
Corriander leaves - 4 chopped
Salt - to taste
Besan/gram flour - 1 cup + as per needed
Water -little to sprinkle
Oil - for deep frying

1.In a bowl add the sliced onion,green chilly chopped,red chilly powder,corriander powder,cumin,curry leaves ,corriander powder and salt.Mix well.
2.Slowly add besan flour(b careful while adding flour,dont add more,just enough to coat)and mix to make a sticking  paste by adding little water.
3.Heat oil in a kadai on medium flame and when hot carefully place a heapful tablespoon (or using hand)of batter  into it in small batches.
 4.Deep fry until lightly brown on both the sides and remove to a plate with kitchen tissue.

 I  am sending this to the event joy from fasting to feasting -V hosted by yummy food.

And I am sending this to ramadan friendly recipes hosted by the halal foodie

Wednesday, 25 July 2012

KOZHI CURRY/ CHICKEN CURRY (easy chicken curry with coconut milk powder)

Chicken - 1 small or 1/2 of 1 big cut into pieces
Onion - 2 medium chopped
Tomato - 1/2 of 1 if ripe or else 1 chopped
Ginger - garlic paste - 1 tbsp
Green chilly - 2 slitted
Corriander leaves - a few chopped
Coconut milk powder - 3 tbsp
Water - 1 + 1/2 cup
Red chilly powder - 2 & 1/2 tsp
Corriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Chicken masala - 1/2 tsp
Garam masala powder - 1 tsp
Salt - as per needed
Oil - 2 tbsp

1. Clean and cut the chicken into small pieces and wash well 3-4 times and adda bit salt n wash well,drain.
2.Heat a pan on mediumflame and add 2 tbsp oil.To this add the chopped onion and saute till brown and translucent.
3.Add ginger- garlic paste  and add green chilly.Saute for 2-3 seconds until raw smell fades.
4.Add chopped tomatoes,salt and saute until tomatoes are cooked.

5.Add the cleaned and drained  chicken pieces along with redchilly powder,corriander powder,turmeric powder and chicken masala.Mix well.
6. Add 1 glass of water and mix well...adjust salt and let it cook on medium to low flame for upto 15 - 20 minutes.

7.Take 1/2 cup of water in a glass and add 3 tbsp coconut milk powder,mix well until no lumps are found.
8.When the chicken is cooked well,add this prepared coconut milk to it and allow it to just boil completely.
9.Add the garama masala powder  and corriander leaves.Switch off .

 Serve hot with pathiri or ghee rice!!!

Can make the gravy thick or thin by adding water as u prefer.

I am sending this to the event Joy from fasting to feasting - V hosted by yummy food


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