Veg Raitha with Badam

Veg Raitha with Badam

Curd - 1 cup
chopped Tomato - 2 tbspn
chopped cucumber - 3 tbspn
chopped carrot - 1 tbspn
chopped  onion - 4 tbspn
salt- to taste
green chilli - 2 nos
badam - 8 nos

Method

Grind green chilly and Badam coarsely.
Add curd, salt, chopped chopped vegetables and mix nicely.
Keep it in the fridge and allow to cool.
Serve it with biriyani or pulao.

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Banoffee Pie (Banana Toffee Pie) - SFC#3

I am a part of Sweet fantasy club started by Preeti , thismonth SFC #  dessert   Banoffee and Chum Chum.

Recipe Source: Craftpassion

Banoffee pie is the first authentic English dessert 

Sweet Fantasy Club - 3

Recipe: Banoffee Pie (Banana Toffee Pie)

Serves: 2 or 3
Prepare time: 30 minutes to 1 hour for the pie, 2-3 hours for the toffee.
INGREDIENTS:
Pie Base
Digestive biscuit (use McVities if possible) – 75 gram
Butter (melt)- 50 gram

Fillings & Toppings
Big Banana ~ ½ of 1 

Sweetened Condense Milk – 1small can

Dark Chocolate (I used Here Chocolate Sauce)
Cinnamon Powder / Coco Powder
For Garnishing
Pista Flakes few

METHOD:

Place the unopened condense milk in a big pot, fill with water to cover the whole can. Boil for 1 hours. Make sure the condense milk is fully immersed into the water all the time. Wait till it is cool before opening the can. While waiting for boiling and cool down, prepare the biscuit crumb pie base.

Put digestive biscuits into a large zipper bag, release extra air & close the zip. Crush the biscuits with the rolling pin till fine

Pour crushed biscuits and melted butter into a big bowl, mix well with a fork

Spread the mixture on the tart pan, press on the base and side of the pan. Put into fridge to chill while waiting for the toffee to ready.

Open the condense milk when it is ready and cool to touch. The toffee is thick and in brown color.

Slice the bananas.

Spread the toffee and bananas on the biscuits crumb pie base. Sprinkle the Chocolate Sauce.

dust over some cinnamon powder and garnishing with pista flakes.

Put back into the fridge until it is ready to be served

Happy New Year To all
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Masala Chai/Masala Chay/Masala Tea

Masala Chay (Masala Tea/Masala Chayaa) is very good drink for this winter season

Excellent remedy for sore throat.

For Tea Masala Powder

Dry ginger  - 1 inch size

Whole black pepper – 5 nos

Clove – 2

Palm sugar- 3tspn

Cardamom – 2

Powder the above dry ingredients.

For the Chai

Milk powder  - 7 tspn

Water – 4 glasses 

Tea powder (Lipton) or any brand – 1 tspn

Above Powdered masala powder 

Sugar  - required qty

How to make Masala Tea

 Method

Mix all the ingredients except sugar, heat and boil for about 10 minutes in the medium flame. After boiling strain it through the tea Strainer and add sugar mix it well. Serve it hot.

Note:Less tea powder is enough for this Masala tea.

Serves: 4

Preparation Time : 10 to 15 minutes.

மசாலா சாய்  - சமையல் அட்டகாசங்கள்

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Sky Watch @ Gandhi Statue

 Mahatma Gandhi Statue @ Gandhi Beach Chennai

 Gandhi Statue

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Beetroot Semiya

Preparation time: 10 min

cooking time: 15 min

Serves - 3

Beetroot Semiya

Semiya – 250 gram

Water – 400 ml

Onion – 1 no

Ginger garlic paste – 1 tspn

Coriander leaves – few

Tomato – 1 nos

Curd – 1 tspn

Red chilli pwd – ¾ tspn

Green chilli -1 chopped

Beetroot – 1 no (75 gram)

Beans, peas – 50 gram

Oil – 1 tbspn

Ghee  - ½ tpsn

Cinnamon – 1 inch size

Roast semiya with ghee.
In a wide pan add oil and heat, add cinnamon when it starts to crackle,add chopped onion till it gets pink, add ginger garlic paste and stir it for 2 minutes continuously .when raw smell goes,add chopped tomato, curd, chilli powder,salt. Chopped beetroot, peas and beans, green chilli toss well and keep the flame in medium heat and cook for 5 minutes. Add water 1: 1 ½ (400 ml ) and boil it.add roasted semiya and cook 5 minutes. Switch off the stove and leave in dum for 2 minutes add serve with side-dishes like pickle or any chutney variety-

Linking to merry tummycookwith red and giveaway and eat vegetable and stay healthy @ samaiyaldiary

Beetroot Peanut Raita
Beetroot salad
Red Cocktail cooler
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Boiled Corn Cob With Oregano

Who will say no to this corn cob, everyone likes this corn cob, corn cob is worldwide street food.

We can get this corn cob in big shopping malls and pizza , kfc

Boiled Corn with Oregano 

Ingredients

Corn  - 2 nos (big)

Chilli powder  - ½ tspn

Salt  to – ½ tspn

Lemon juice  2 tspn

Oregano  - ½ tspn

Butter  - 2 tspn (or) Olive oil

Method

Boil the corn cob in a pressure cooker with little salt

Cut in to 8 pieces. In pan add the butter 

When butter melts add boiled corn cob, chilli pwd & salt toss well

Drizzle the oregano and lemon juice and mix well

Kids would love this corn cob and adults too.

Instead of oregano you can use thyme,basil or cilantro.

Instead of butter you can use olive oil.

Instead of chilli pwd you can use white pepper pwd or black pepper pwd.

You can cook this corn cob in the microwave or we can grill.

Linking to eat vegetables stay healthy @ samaiyal diary ,Just eat & Priya Suresh's Vegan Thurdays

National Day & Expo 2020

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Hyderabad Chicken 65

 

It is a great appetizer for all age groups.  This Chicken 65 is most popular in Hyderabad.

Menu

Bahara Khan

Mutton Potato Salna

Plain Dhall

Veg Dalcha

Hyderabad Chicken 65

How to Make Hyderabad Chicken 65

Step by Step

Hyderabad Chicken 65

Ingredients

Chicken – 900 gram

Red Chilli powder 1 tbspn

Salt – to taste

Ginger garlic paste- tbspn

Egg – 1

Corn flour pwd + Maida Plain flour – each 1 tbspn

Garam malasa powder – ¼ tpsn

Oil – for frying

To tempering

Oil – 2 tspn

Ginger garlic- ½ tspn

Curry leave – few

Green chilli – 2

Curd – 2 tbspn

Red food colouring – 2 pinch

Coriander  leaves – few

Lemon - 1

Wash the lolly pop chicken and slit with a knife slightly in two or three places in the chicken so that the masala can get in well into the pieces.   Squeeze one lemon  soak  the chicken pieces in the lemon juice for 10 minutes.  Drain the liquid completely and set aside.

In a bowl add chicken , chilli powder, salt, ginger garlic, egg, garam  masala , corn flour, maida mix well and marinate for about 1 hour.

Heat oil in a kadai fry the marinated chicken, the chicken should be cooked  ¾  and transfer the  fried chicken into paper towel to absorb oil.

Heat a wide pan add oil ,curry leaves, green chilli, ginger garlic paste, curd , red  food colour and fry for 2 minutes and add the fried chicken stir continuously up to all the masalasa coat well.

A delicious mouthwatering Hyderabad Chicken fry is ready to serve with biriyani, fried rice , and paratha.

Hyderabad Chicken 65 in Tamil

Chicken 65 Three types of chicken 65 in My own Style

Linking to eat vegetables stay healthy @ samaiyal diary 

Tuesday, December 3, 2013

ஹைதராபாத் சிக்கன் 65 -Hyderabad Chicken 65

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Dum (onion) & Cauliflower & Dum Cauliflower Kathi Roll

Dum  (onion) & Cauliflower

Serves :3

Preparation time 7 minutes

Cooking time : 10 minitues

Dum Cauliflower Side dish for chappathi


Ingredients

Cauliflower florets – ½ kg

Chopped Onion – ¼ kg

Oil – 2 tbspn

Ginger garlic paste– 1 tspn

Red chilli powder – 1 tspn

Coriander pwd – ½ tspn

Turmeric pwd – ¼ tspn

Salt – ¾ tspn

Garam masala pwd – ¼ tspn

Method

Cut the cauliflower and wash them with hot  water with salt.Heat oil in a wide pan add ginger garlic paste and sauté for 2 minutes then add chopped onion and sauté till they turn pink. Now add cauliflower sauté for 2min and close the lid and (leave dum) cook on low flame. Add all masalas except garam masala and cook on low flame for about 5 minutes. Finally sprinkle garam masala and mix well and serve with paratha or roti

Prepare chappati and place the dum cauliflower roll it and serve.

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Cauliflower Kathi Roll
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