Sunday, December 28, 2014

Boneless Chicken Tikka - Step By Step




Ingredients

  1. Boneless Chicken cubes - 200 gram
  2. red chilli pwd - 1/2 tspn
  3. pepper pwd - 1/2 tspn
  4. red food colour - 2 generous pinches
  5. salt  - 1/2 tspn
  6. ginger garlic paste - 3/4 tspn
  7. besan flour - 1 tspn
  8. fennel pwd - 1/4 tspn
  9. curd - 2 tspn
  10. lemon juice - 1 tspn
  11. kasuri methi - 1 tspn
  12. oil for Frying



for garnishing

Carrot
coriander leaves





Method

  1. Wash chicken and drain the water completely.
  2. In a bowl add all the  Ingredients except oil and  marinate for about 10 minutes.
  3. Heat oil in a pan fry all the marinated chicken in 2 , 3 batches or you can grill or Barbecue it.
  4. Drain the oil in an  absorbent paper. 
  5. Arrange the tikka in  Plate and garnish with carrot and coriander ( cilantro)  leaves. 
Best finger food for kids and Party special too
How to Make Boneless Chicken Tikka ( Step by Step)

Tuesday, December 23, 2014

Red Spinach Raw Mango Salad



Red Spinach Raw Mango Salad

Sometimes for my morning breakfast I eat this type of salad. It’s a great filling and very light food. Eating salad every day giving us many health benefits. Salad helps to prevent from many diseases like heart problem and blood pressure, it helps to reduce our weight, control the cholesterol It also helps in weight gain, It is a high energy low fat snack too//

Ingredients

Chopped Red Spinach – ½  cup
Chopped Raw Mango – ½ cup
Chopped Cucumber – ½ Cup
Chopped Carrot – ½ Cup

For Dressing

Rose Marry   dry – ¼ tspn
Lemon juice – 1 tbspn
Olive oil – 1 tbspn
Salt, pepper – to taste.



Method


Mix salad dressing in a bowl and add all chopped veggie and mix well.
Transfer the salad in to serving plate garnishing with Red Spinach.
Refrigerate for 1/2 hour  and serve it immediately.
 Very simple and easy Healthy salad ready.



For More Healthy Salad u can see below my links

Healthy Salad, Healthy Diet, Salad for Breakfast, Salad for weight loss

Yellow Apple Pome Salad
Boiled Egg Salad
Beetroot Salad 
Kidney Beans with Raw Mango Salad
Boiled Peanut Salad
Moong Dal Carrot Salad
Chick Peas with Mixed Fruit Salad 
Pineapple salad with Cabbage (Arabian Salad)
Channa ( chickpeas Melon Salad for Babies 
Water Melon Fingers ( for babies)
Katti Miiti Cucumber Salad





Friday, December 19, 2014

New Model Shoulder to Hand Net Design






New Model Shoulder to Hand Net Design

2014 Model Latest Collection of Burka/ Farda/Abaya

Nida Cloth







New Model Latest Collection ( Islamic Clothing) 

Chennai Plaza is located in the heart of the Chennai City. We sell all varieties of burkas/Fardha/Abaya, shawl, shela, hijab, makkanna,electronics items like rechargeable lights, fans, fancy items like necklace sets, earrings, hair clips, general items like hand bags and purses.

Ladies tailoring facility and xerox facility also available. 
We deal with imported high quality products and offer them at affordable rates. 
We sell all items in  Wholesale and Retail.
Interested parties  may mention their quantities. Price vary according to quantity.
Most of the items are available Ex-Stock.

Chennai Plaza
No, 277/30 Pycrofts Road,1st Floor,(opp:shoba cut piece)
(Near Marina Beach/Express Avenue/Rathna Café)
Triplicane ,
Chennai 600 005
Telephone: + 91 44 45566787

Contact persons:
1.       Mobile No. Mr. K.S. Mohideen (Chennai) (0) 91 78 45367954
2.       Mobile No. Mr. S.A. Ibrahim (Chennai) (0) 9843709497
3.       Mobile No. Mr. S.A. Kamaluddin (Dubai) (0097150 5453400)  Whatsapp
4.  Mobile No Mr.S.A.Kamaluddin ( Chennai) 91 9840 396140 / Whatsapp
Email Address:  feedbackjaleela@gmail.com
                            chennaiplazaik@gmail.com
            
                               kamal10182@gmail.com



Friday, December 12, 2014

Healthy Diet - Third Place


My cousin's daughter Fathima Fazila Sulthana participated in cooking competition held at ST.William's A.I. High School, she won the Third Place in the competition.


I taught her the Recipes Paneer Tikka and Lemon, Honey with Friut Salad. I am very happy for her success.


I will Post the Paneer Tikka recipe Later.

Thursday, December 11, 2014

Maththangka Erissery - Yellow Pumpkin Curry


Erissery is a very important traditional curry of Kerala and can be prepared invariably with many vegetables.



Recipe Source :Julie  ( Erivum Puliyum)


Ingredients


yellow pumpkin (mathaga )200 gram
turmeric powder ¼ tspn
chilly powder 1/2 tsp
salt


To grind
coconut grated 1/2 cup
cumin seeds 1/2 tsp
shallots 2-3


To temper 
red dry chillies 2-3
curry leaves
mustard seeds 1/2 tsp
shallots 4-5 thinly sliced
shredded coconut 4tbsp
oil(preferably coconut oil ) 3tsp

Method

Wash and remove the skin and seeds , cut the cube sized pieces.


 


  1. In a wide vessel maththangka ( pumpkin), salt, chilli pwd  and  add enough water let it cook for 10 – 15 minutes covered on low medium flame.
  2. In the meantime, grind the coconut , shallots & cumin seeds to a smooth paste.
  3. Uncover the lid, mash a few cubes with the back of the spoon and leave some just like that. (If its very watery you can mash the rest too to make it thick, otherwise leave a few just like that.)
  4. Add the ground paste to the boiled pumpkin cubes.
  5. Let it come to a slow boil for 2 minutes. Put off flame.
  6. In another pan, Heat oil. Splutter mustard seeds, curry leaves. Fry red chillies.Saute the sliced shallots till light pink in color.
  7. Then add the reserved shredded coconut and fry till light brownish color appears evenly.
  8. Pour this over the curry, Mix & serve.


Servings~ 3-4 adults

NOTES
* The tempering with shredded coconut is very important as it has lot of flavors and don't miss that
* The curry should be moderately thick and not too watery. The water added for cooking pumpkin should be accordingly.




Monday, December 8, 2014

Boiled Egg Salad


Boiled Egg Salad /Healthy Diet Breakfast




Boiled Egg Salad

Oil Free Breakfast

Boiled Egg Salad Prepared by My son Abdul Hakeem SK


Ingredients


  1. Egg- 2nos
  2. Onion – ½ of 1 (Chopped)
  3. Crushed Whole Black Pepper – ½ tspn
  4. Salt – ¼ tpsn
  5. Fresh Mint Leaves – few (chopped)
  6. Lemon Juice – ½ tspn


Method

  1. In wide vessel add egg, water and salt boil for 10 minutes
  2. Switch off the stove, Strain the hot water from egg.
  3. Transfer the egg into cold water Remove the egg shells carefully, and cut each boiled the egg into 4 pieces.
  4. Arrange the egg in a plate, add chopped onion and mint leaves.
  5. Sprinkle salt and pepper mix well.
  6. Sprinkle  the lemon juice over the egg.
  7. Healthy  Diet Breakfast, serve with Ragi porriage.


Diet Recipes,Healthy Breakfast

Saturday, December 6, 2014

Land for Sale @ Chennai


Land for Sale
In Pammal at Chennai 670 square fit Land left for sale.

Land for sale 670 sqft available in Pammal ending Anakaputhuur starting in Balaji Nagar, Chennai.
Required persons can contact the following number

Mr.Shahul – 00 91  9884438982 , Mr.Jaleel – 00 91 9841914140
Or
You can contact the following email.- feedbackjaleela@gmail.com 

நிலம் விற்பனை
சென்னையில் பம்மலில் 670 சதுர அடி காலி நிலம் விற்பனைக்கு உள்ளது.
பம்மல் எல்லை முடிவுஅனாகாபுத்தூர் ஆரம்பம்பாலாஜி நகர்.சுற்றிலும் கட்டிடங்கள் உண்டு.
தேவைபடுபவர்கள்தொடர்பு கொள்ளவேண்டிய நம்பர்:
Mr.Shahul – 9884438982 , 9841914140
தேவைபடுபவர்கள் என் ஈ மெயிலிலும் தொடர்பு கொள்ளலாம்.

Monday, December 1, 2014

Chana Palak Masala with Pomegranate


Chana masala is a famous side dish for Puri in this i have added Palak and Pomegranate.  Chana for  Protein, Palak for Iron,Pomegranates contains a variety of antioxidants, vitamins and minerals. So we can get three healthy benefits from this recipe.


Chana Palak Masala with Pomegranate

Recipe Source: My Own


Severs: 4

Ingredients

Chana Palak with Pomegranate
White Chana – 200 gram
Palak – 1 cup
To Roast in a oil and Grind
Oil – 1tspn
Tomato – 2 nos
Curd – 2 tspn
Fennel seeds – 1 tspn
Onion – 2 nos
Green chilli – 2 nos
Pomegranate – 3 tspn
Garam masala pwd – ¼ tspn (cinnamon, cardamom, clove)
Sugar – 1 pinch
Red chilli pwd – ¼ tspn
Coriander pwd – ½ tspn
Salt – to taste
For tempering
Butter (or ) ghee – 1 tspn
Oil – 2  tspn
Ginger garlic paste – 1 tspn
For garnishing
Coriander ( cilantro) leaves – few


Method
  1. Chop and wash the palak and ensure that there is no sand particles sticking to it,
  2. While Strain the water .
  3. Soak white chana over night , boil the chana (which was soaked in water over night)in a pressure cooker.
  4. In  a wide pan add 1 tspn oil add  fennel seeds, chopped green chilli and leave it to sauté, then add add roughly  chopped tomato,  onion, palak, pomegranate cook 2 minutes and leave it to a cool. Then grind it to smooth paste.
  5. Heat a vessel, add oil + butter, and add ginger garlic paste sauté about 2 minutes.
  6. Add ground palak  masala paste and required amt of water, cook 5 minutes.
  7. Add spice powders (chili, coriander, turmeric, salt cook for 5 minutes.
  8. Cook until the raw smell goes off and add chana cook for 5 minutes. Finally add garam masala and sugar cook for 5 minutes.
  9. Transfer it to a bowl and garnishing it with few cilantros.
  10. Healthy Palak chana is very good side dish for puri, chappathi, roti naan, bread ,bun.




மாதுளை, பாலக் சென்னா மசாலா Tamil version Click Here

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My Tamil Blog : Samaiyal attakaasam
My Fb Page: Jaleelakamal

Shop Website
www.chennaiplazaik.com
www.chennaiplazaki.com

Tuesday, November 25, 2014

Iyar Aaththu Adai & Kerala Aviyal








 Iyar Aaththu  Adai &  Kerala Aviyal


Adai/Lentil Pancake/Paruppu adai

ஐயர் ஆத்து ஸ்பெஷல் பருப்படை

Adai

Protein Pack Breakfast, this recipe is Traditional Iyengar Special.
Our Muslim Special Channa dhal adai.  with Mint Chutney.


Ingredients

Channa dhal – 100 gram
 Idly Rice – 50 gram
Urad dhal – 25 gram
Tuar dhal – 25 gram
Red chilli – 3 nos
Ginger – 1 inch piece
Salt – to taste
Asafetida – ¼ tspn
Curry leaves

Method

Soak urad dhal, channa dal, tuar dhal, rice separate for 1 hour
In a grinder or mixer Add red chilli, asafetida, ginger, salt grind well with rice
Next add tur dhal & urad dal grind ¾ th .
Add channa dhal grind 3/4th

Mix altogether well & and ferment for about 8 hours



In a iron tawa pour the adai batter one ladle full spread and sprinkle oil around the adai 
Flip the adai and prepare crispy adai (dosai). Crispy adai is ready eat with any kind of chutney or avail.

My favorite tiffin  adai I would like to eat with jaggery (vellam)
Note: You can use green chilli instead of Red chilli, To get more taste we can add Moringka  leaves to this adai or Palak or Methi leaves



கேரளா ஸ்பெஷல் அவியல்
Kerala Special Aviyal


Aviyal

Ingredients
Yam ( cheenai kizangku)
Bringal
Pumkin
Big cucumber
Carrot
Tinda
Green banana
Drumstick
Beans
To grind
Green chilli – 3 nos
Cumin seeds – 1 tbspn
For Tempering
Coconut oil ( KL Nirmal Brand) – 2 tbspn
Curry leaves

Coconut milk – 1 cup thick milk
Coconut milk – 2 cup thin milk

Method
Wash and cut  all the vegetables, add thin coconut milk and salt and cook for about  15 min until all veggies gets cooked well.
Grind the given ingredients to form a  smooth paste
Add it to cooked vegetables and cook for 5 min.
Now  Add coconut oil and curry leaves and cook for about 5 min.
Remove from the heat and serve it with plain rice or Adai.
Adai aviyal is the best combination.

Note:  Instead of Adding coconut oil and curry leaves you  can also temper it and pour to a cooked veggie.


Linking to Srivalli's Breakfast Event Novemeber


Linking to Babis Recipe Event and Give away