Wednesday, January 16, 2019

Hide and Seek Biscuit Pistachio Coconut Barfi



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Hide and Seek Pistachio Coconut Barfi

Fresh grated coconut or readymade – 250 gram
Hide and seek biscuit – half packet /100 grams
Brown sugar – 100 gram
Pistachio - 30 gram (coarse Powder)
Cashew nuts – 25 gram
Salt – half pinch
Ghee 2 tablespoon
Milk – 2 tablespoon







Powder the hide and seek biscuits (90 %)
In a pan roast the cashew nuts, remove roasted cashew, add grated coconut and cook 7 minutes.
Now add hide and seek biscuit powder , Brown sugar , half pistachio powder and salt one by one and mix well and cook again, chop the roasted cashew and add it to a coconut mix till all flavor coated well and it will come barfi texture.
Transfer coconut barfi to a serving plate and sprinkle balance pistachio powder.
Let it cool 10 minutes and cut it desire shape and garnishing with pista flakes.
Yummy mouth watering Hide and Seek Pista barfi

Tag:Sweet Barfi ,No sugar,Brown sugar,Traditional food , pandigai palagaram.

Monday, January 14, 2019

Pandigai Palagarangal First Live Cooking Show - Award





I am very Happy to say and share that I have Participated in live cooking event.  Contest Name Parle Platina vin Pandigai Palagarangal ,  cooking event organized by Parle Hide and seek Biscuit  at Sky walk, Chennai.

 My Two Recipes , Hide and seek Biscuit Pistachio Barfi and Hide and seek biscuit Dates Halwa, 08.12.2018 was selected and invited to participate.

I fact I am staying in Dubai, went to Chennai Mainly to participate in the contest. In the first round they have selected 21 contestant out of 75. I had selected out of 75 . Parle (Hide and seek Biscuit) Gave me presents and awarded with Certificate.
 Since it is a live cooking it was really very thrilling. Also I met Chef Rakesh Raghunathan and discussed some Traditional Recipes.

Please watch below Video My Live cooking Experience and Next post , I will post Halwa and Barfi Recipe,







Hide and seek Biscuit Pista Coconut Barfi




 Hide and Seek Biscuit Dates Halwa


Hide and seek biscuit coconut Pista Barfi

















Thursday, January 10, 2019

Guror Handesh




January  MFB Chellange - 10.01.19

Every Month we are posting MFB - Event ( Muslim food Blogger )- Hosted by Rafeeda (ThebigSweetTooth) Whenever time permit i will participate in this event.  .    This month event theme is to post from  
 “Afelia’s Kitchen“. Bangladesh food.I was chosen Guror Handesh Bangladesh Tradition recipe.










Guror Handesh is Bangladheshi Tradtional Recipe this is similar to our South Indian Appam.

Rice Flour - 1/2 cup
maida (plain flour) - 1/4 cup
jaggery (gur) - 1/4 cup
sugar - 1 tbspn
water - 1/2 cup or required amt




Method

Add little water to jaggery make a syrup and strain it.
Mix everything in a bowl Maida,rice flour,jaggery syrup,sugar mix  dosa batter consistency  without lumps close the lid and keep of 4 to 5 hours. (I did after half hour) Heat a oil in a pan pour batter one soup spoon full after few second flip the handesh and cook both side, it will come good golden colour remove from the oil Transfer gur handesh to serving plate.Yummy Bangladeshi Tradtional Sweet is Ready to eat with juice or coffee.

Afela''s Recipes are very nice , i have no time for search so i chose this simple Sweet recipe.



Wednesday, January 9, 2019

Brahmi and Dill Leaves Chicken Soup

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“Brahmi is excellent for improving your brain functions and strengthening your memory.//
Brahmi is a popular ayurvedic herb that has been revered in India for over 3000 years


 Vallaarai kiirai soup
 Ingredients

Brahmi and Dill Leaves Chicken Soup
Brahmi leaves – half cup
Dill leaves – half cup
Boneless chicken 150 gram
Chopped green chilli
Sogo/sabudana – 1 tbspn
Magi chicken stock or knor – 1 cube
Lurpak butter – 1 tbspn + 1 tspn
Egg – 1 no
Corn flour powder – 1 tspn



Method

In a cooker, add 2 glasses of water boil the Sogo / sabudana/javvarisi and chopped green chilli.
 Add, Brahmi leaves, dill leaves, boneless chicken ,magi chicken stock cube and grated sweet potato salt and add two glasses of water so total 4 glasses of water and leave it for 3 whistles.
Transfer the cooked ingredients into wide vessel and keep it for boiling, blend with blender coarsely .Add one tablespoon butterThen add the corn flour mixed with half water boil it for 2 minutes.
Beat the egg till fluffy, now slowly pour the beaten egg (like Tread) carefully to the soup keep stirring continuously in circular moment in low flame.
 Finally add required salt, pepper powder, chives and add  one teaspoon butter mix it well. Transfer soup in serving bowl.
Serve with grilled chicken, soy sauce, vinegar with green chilli and litte brahmi leaves.

Really it will taste so good than the hotel soups.


Sogo is very good for stomach ulcer and mouth ulcer. Brahmi leaves are great memory booster.https://youtu.be/dPdRjnmMdvY

Monday, December 10, 2018

Iranian /Persian Jewelled Saffron rice





December MFB Chellange - 10.12.18

Every Month we are posting MFB - Event ( Muslim food Blogger )- Hosted by Rafeeda (ThebigSweetTooth) Whenever time permit i am participate in this event.  I like to Prepare always Arabic Recipes , Iranian, Lebanese Recipes. This Month Challenge is Iranian Cusine. 


So I am Sharing Rich Rice called the Name"Persian/IranianJewelled Saffron Rice.


Ingredients

Iranian Jewelled Saffron rice

Rice – 250 gram
Saffron – 1 tspn
Nuts ( Almond and pistachio)
Pomegranate
Berries
Raisins





Method

Soak soffron with hot water and little sugar to it.
Wash and soak rice , in a wide vessel add water bring to boil add soaked rice and salt cook 7 minutes. Drain the water completely,
In a non stick pan add butter add half of cooked rice, balance half add soaked saffron with sugar water and top of rice put hole four sides top to bottom . Make a dum for 10 minutes.
Transfer rice to a bowl mix chopped almond, red berries ,raisins,pistachio,red bean and pomegranate. 
Arrange the plate plain  rice saffron rice , serve with any gravy,kabab or cutlet and some salads & dips






Persian Chicken kotlet (Cutlet)

Grilled Persian/Iranian Chicken Potato Kotlet/Cutlet.

Every Month we are posting MFB - Event ( Muslim food Blogger )- Hosted by Rafeeda (ThebigSweetTooth) Whenever time permit i am participate in this event.  I like to Prepare always Arabic Recipes , Iranian, Lebanese Recipes. This Month Challenge is Iranian Cusine. So I am Sharing Juicy Iranian Chicken Potato Pattice/Kotlet/Cutlet

I remembering our family visit Iranian Restaurant "Zaitoon" Near Our Home, we ate Iranian/ Persian kabab variety and Zaffroni Broad Beans Rice.The taste was amazing.



Near My home 2015 we visit Zaitoon Restaurant, Mutheena,







We tasted this yummy food zaffron flavor kabab and rice was amazing.

September 2015
You can see the big tree in a middle around the tree variety  of salads.



Percian Chicken kotlet (Cutlet)Iranian Chicken Cutlet

Ingredients
Boneless chicken – 250 gram
Potato = 100 gram ( one big)
Black pepper – 1 ½ tspn
Turmeric – 1 tspn
Salt – 1 tspn
Egg – one or required qty for binding
Plain flour – required qty for binding
saffron – ½ tspn
cinnamon pwd – ½ tspn
dried mint – 1 tspn

Percian Jewel saffron Rice and Chicken Cutlet


Method

Boiled potato and mash,

In food processor grind together chicken, pepper, salt, saffron.
In a bowl add mashed potato, ground chicken, beated  egg , cinnamon , mint , salt , flour and  mix it well.
Divide the ground chicken mix into equal quantity
Heat a sandwich maker grill  add butter + olive oil, take each portion to a patties shape, grill both side.

Note: you can shallow fry in a pan too.


Sunday, December 2, 2018

47th UAE National Day - UAE Flag Recipe







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Kesari is a famous festival recipe. We can prepare various kesaris like pineapple kesari, nuts kesari, plain kesari fruit kesari, beetroot kesari Always i would like to prepare this colourful flag recipe 
this colour laddoo attracts the kids and they eat well.

47th UAE National Day - 02.12.2018

UAE Flag Recipe
Ingredients
Rava / semolina   = 100 + 100 + 100 + 100  - Total 400 gram
Sugar – 150+150+75+125 – 575 ml
Ghee – 6 tbspn
Hot water – 175+175+175+100  ml
Vimto – 75 ml
Milk – 100 ml
Pista ilachi essence – 2 drop or green food coloring
Kesar food colouring + Strawberry essence – few drops


Salt - 1/4 pinch





Method:

In a big pan, add 12 tsbspn of ghee, Roast 400 grams of rava (semolina) and Leave it to cool. Divide the 400 grams of roasted semolina into 4 parts(100 gram each).

For red colour kesari :

In a pan, heat 175ml of water and add red food colour + strawberry essence to it and add 1/2 pinch of salt to it. 

Reduce the flame to middle flame.

Sprinkle the 100 gram of roasted semolina on it and stir continuously for 5 minutes.

Add sugar and stir it well for 3 minutes.

Finally add ghee on it and stir it well and remove from heat.

Transfer it to a plate . Let it cool and make it into a small flower shape or desired shape.

For plain white colour kesari:

Boil 100 ml of milk and 75 ml of water. 

Reduce the flame to medium and sprinkle 100 grams of roasted semolina on it. Stir the mixture continuously without any lumps for 5 minutes.

Add sugar to it and stir it well for 3 minutes.

Finally add some ghee and remove from heat.

Transfer it to plate. Let it cool and make it into a small flower shape or desired shape.

For green colour kesari :

In a pan , boil 175 ml of water and add pista elachi essence and 1/2 pinch of salt to it.

Reduce the flame to medium flame and sprinkle 100 grams of roasted semolina to it and stir continuously for 5 minutes . Add the sugar and stir it well for 3 minutes.

Finally add ghee and stir it well and remove from heat.

Transfer it to plate. Let it cool and make it into small flower or desired shape.

For black colour kesari :

Boil the 100 ml of water and 75 ml of vimto.

Reduce the flame to medium and sprinkle 100 grams of roasted semolina and stir it continuously for 5 minutes without any lumps. 

Add sugar stir it well and cook it for 3 minutes.

Finally add ghee, stir it well and remove from the heat.

Transfer it to plate. Let  it cool and make it into small flower shape or desired shapes.

Now arrange all the 4 colors(red, green, white and black) like a UAE national flag .



Saturday, November 24, 2018

Dubai Burka and Dubai Shawls - 2018


#Chennai Plaza#



Plain Umbrella Abaya/Burka
Available sizes

52 to 62
Un sized Burka Also available by Order

#Zeeba




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Dubai Shawl








Chennai Plaza#DUBAIBURKA/ARABICABAYA#SHAWLS#WHOLESALE#RETAIL#
For order
Contact our WhatsApp
0091 9566044092 (cHENNAI)
00971 55 9608954 (DUBAI













 XL & xxL NIGHTIES AVAILABLE AT CHENNAI PLAZA

 #WHOLESALE AND #RETAIL @ CHENNAIPLAZA






We are pleased to inform you that our company CHENNAI PLAZA has been into the business since 2010.
We deal with a varied range of products, namely – such as Burkas,Abaya, Dupattas, Shauls, Hijab, Hand Bags of Lower ranges to higher ranges.
We have been delivering quality products to many Retailers, wholesalers & many shops in Tamil Nadu and other states.
All our products are of very good quality with competitive price. Our company has been recognized as a brand known for its quality production.
Our shop is located at Pycrofts Road, Triplicane and we are mainly in to Wholesale
CHENNAI PLAZA
Dubai Burka Shop
No, 277/30 Pycrofts Road,1st Floor, (opp:shoba cut piece)
(Near Marina Beach/Express Avenue/Rathna Café)
Triplicane ,
Chennai 600 005
Tel: 91 44 4556 6787
Mr - Ansari - 0091 9566044092


Email id: chennaiplazaik@gmail.com
www.chennaiplazaik.com
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