Arabic Strectch Model Abaya

Latest collection of Arabic Strectch Model burka(Abaya) available on all sizes like ( 50 to 62)

1. Model - Strectch

   Colour - Red with stones

   Type - close

   Design   - Grand

2. Model - Strectch

   Colour - Voilet

   Type - Close

   Design - simple

3. Model - Strectch

   Colour - Pink

   Type - Close

   Design - simple

4. Model - Strectch

   Colour - Golden with stone

   Type - Close

   Design - Grand

5. Model - Strectch

   Colour - Bage

   Type - Close

   Design - simple

6. Model - Strectch

   Colour - Green

   Type - Close

   Design - simple with stone

7. Model - Strectch

   Colour - double colour Dark pink with beige

   Type - Close

   Design - stones

Please visit about   chennai plaza - Welcome to Chennai Plaza

8. Model - Strectch 

   Colour - Grey 

   Type - Close

   Design - simple with stone

9. Model - Strectch

   Colour - Cream

   Type - Close

   Design - Flower type with grand stones

 

CHENNAI PLAZA



No, 277/30 Pycrofts Road,1st Floor, (opp:shoba cut piece)

Triplicane , Chennai 600 005

Tel: 91 44 4556 6787

Mr.Mohideen Mob: 91 78 45367954

Mr.Ibrahim Mob: 91 98 43709497

Email id: chennaiplazaik@gmail.com

http://chennaiplazaik.blogspot.com/

Stuffed Mutton Kheema Murthaba

Murthaba is Islamic  Traditional food.

Healthy nonveg Stuffed with mutton kheema , we can make same like prawn, mixed vegtable,cabbage with egg,chicken also. It's very tasty combo. I am regularly prepare for Morning tifin or night dinner.

MURTHAFA 

INGREDIENTS:

FOR PREPARING DOUGH:

Maida – 2 cup

Egg – 1 no

Dalda – 1 tbspn

Salt to taste

FOR THE STUFFING:

Mutton kheema – 200 grms

Ginger garlic paste – 2 tspn

Cumin powder – ½ tspn

Onion  - ¼ kg

Tomato – 2 no

Chilli powder – ½ tspn

Turmeric powder – ½ tspn

Garam masala powder – ½ tspn

Green chilly – 2 no

Coriander leaves - little

Oil + little ghee (or) butter– for frying

Salt to taste

Egg beated – for spreading in the paratha

METHOD:

  Yummy murthaba amzaing taste, very easy to prepare .(murthaba, egg parata, muddai rotti)

In a tawa heat the oil, add chopped onions sauté until it cooks then add ginger garlic paste, tomato, above said all masala powders and fry it well.Then add the mutton kheema in to that and cook till it done and finally add coriander leaves.

Prepare soft dough and make balls in it, then grease each balls with the oil

Now roll the dough in to big flat paratha and spread little amount of beated egg.

Take one tbspn of stuffing, keep it in the center, now fold the edges and make a square shape.

You can make this in Rectangle shape murthaba ,triangle shape murthaba

In a frying pan heat some oil put the paratha and cook all the sides till golden brown.

Yummy parata ready to serve with ketchep.
serves : 3

Note:
Indiblogger masterchef 2 contest is going on. I am linking so many recipies. I am new to Indiblogger. I request people who are member in indiblogger kindly vote for me. Thank you for the people who have voted for me.Some more recipies you can find in this link. Please see my link in indiblogger .

Eggplant bajji sandwich,
vada bread sandwich
chicken pizza dosai
Small bun with kheema & egg sandwich


Regards
Jaleelakamal

Bottle Gourd with Hamoor Fish Cutlet Sandwich

                                                    BOTTLEGOURD WITH FISH CUTLET SANDWICH

Fast food is not good for health. But we can make same thing in the home itself.we can make variety of health foods in the form of fast food.

INGREDIENTS:

TO BOIL THE FISH:

Hamoor fish  - ½ cup

Salt  - little

Ginger garlic paste – ½ tspn

Pepper powder – ¼ tspn

FOR THE CUTLET:

Grated bottle gourd – ½ cup

Boiled potato – 1

Boiled carrot – ¼

Onion – 1

Green chilly – 1

Coriander leaves – little

Garam masala powder – ½ tspn

Pepper powder – ½ tspn

Bread crumbs – 1 tbspn

TO COAT THE CUTLET :

Egg – 1 (beated)

Corn flour – little

Bread crumbs – to the need

METHOD:

Clean the fish and boil them with above said ingredients, after it get boiled drain the water and crumble the fish.

In that fish add the grated bottle gourd , boiled carrot, potato, chopped onion, green chilly, pepper powder, garam masala powder, salt, coriander leaves, bread crumbs mix altogether and make round shape cutlets.

First dip the cutlets in the egg and coat in the corn flour and bread crumbs.

Heat oil in the tawa shallow fry all the cutlets and keep aside.

TO MAKE THE SANDWICH:

Kuboos

Sliced carrot and cucumber

Fish cutlet

humuus

METHOD:

Split the kuboos in to two in that spread the humuus little and set the sliced carrot, cucumber, cutlets and finally add little ketchup. Now the yummy fish cutlet sandwich ready.


Note:
Indiblogger masterchef 2 contest is going on. I am linking so many recipies. I am new to Indiblogger. I request people who are member in indiblogger kindly vote for me. Thank you for the people who have voted for me.Some more recipies you can find in this link. Please see my link in indiblogger .

Eggplant bajji sandwich,
vada bread sandwich
chicken pizza dosai
Small bun with kheema & egg sandwich


Regards
Jaleelakamal

Small Bun with kheema & egg sandwich

Small bun sandwich very good breakfast and evening tea time snack also, nice taste in kheema & egg sandwich.

Ingredients

Small bun  - 6 nos

Egg – 3 nos

Salt – ½ tspn

Black pepper powder – 1 tspn

FOR KHEEMA : 

Chicken (or) mutton kheema  - 50 gram

Turmeric powder – ¼ tspn

Ginger garlic paste – ¼ tspn

Butter – for frying bun

Oil – for  frying  egg

Method

Clean and Squeeze the water from kheema and add turmeric powder,salt ginger garlic paste to it and cook  well till it is done and set aside.

Beat the eggs well, add pepper powder, salt, cooked kheema and mix it well.

Spread the butter into buns and fry till it turns golden brown.

Heat  the frying pan, add oil and make small 6 egg omelettes.

In the bun one side spread the ketchup, other side spread thegreen chutney (or) walnut mint chutney, in the middle of the bun keep one kheema omelette.

Yummy yummy tasty small bun with kheema egg sandwich ready.

servers for 3

Note:
Indiblogger masterchef 2 contest is going on. I am new to Indiblogger. I request people who are member in indiblogger kindly vote for me. Thank you for the people who have voted for me.Please see my link in indiblogger .
Eggplant bajji sandwich,
vada bread sandwich
chicken pizza dosai

Regards
Jaleelakamal

Prawn & Mutton Kheema Kabab

PRAWNS AND MUTTON KHEEMA KABAB

INGREDIENTS:

Prawns ( cleaned and deveined) - 100 grms

 Mutton kheema  (washed)- 100 grms

   Ginger and garlic paste - 1/2 tspn

   Garam masala powder - 1/2 tspn

   Curd - 1 tspn

   Green chilly - 2 nos

   Chilly powder - 1/4 tspn

   Turmeric powder - 1/4 tspn

   Salt to taste

   Onion - 1 big

   Coconut grated - 3 tbspn

   Coriander leaves - 1/4 cup

Black gram dhall  powder - 1/4 cup

   METHOD:

  

   In the prawns and kheema add chilli powder, salt, turmeric powder, garam masala powder, coconut, curd, coriander leaves, green chilli,          chopped onion to it and saute well for about 10 mins.  Cool the mixture for a while ground coarsely in a mixer and add beatened egg, black gram dhall powder to it and mix well.  Now make desired shape kababs  Shallow fry the kababs in a tawa or make it in grill.  

Kababs will be delicious to rice, chapathies or with kuboos.

I sending this yummy recipe to julie's Chrismas
Delicacy ,Srivalli's Snacks mela

Chicken Bajji

My children's all time favourite 

Serves : 3
Preparation Time: 15 minutues
Cooking Time : 15 mintes

 INGREDIENTS;
For Marinate

Boneless chicken (boneless sadia chicken) – ¼ kg (250 grams)

Chilli powder – ¾ tspn

Garam masala powder – ¼ tspn

Lemon juice – ½ tbspn

Ginger garlic paste – ½ tspn

Soya sauce – ½ tbspn

Salt to taste

FOR BAJJI BATTER

Maida – 100 gms

Corn flour – 30 grms

Baking powder – 1tspn

Oil – 1 tspn

Salt to taste
Oil - for frying

METHOD

Slice the chicken as length wise or bite size.
Add ginger garlic paste, salt, lemon juice, chilli powder, garam masala powder, soya sauce and mix it well. Marinate it for 10 mins.

Make bajji batter with above said ingredients adding little water like fluffy batter.

Heat oil in a pan, dip the chicken pieces in the batter and deep fry until it is done.

Tasty chicken bajji is ready. 
Once your children taste this they will not leave again.
It is an amazing fantastic starter recipe for all ages.
Very perfect for soup variety. 

Jaleelakamal

Mughlai Pepper Chicken Gravy

Yummy Mughal Pepper chicken gravy marinated in curd and Spices Very good for cold, throat infection. This suitable  for winter season.

MUGHLAI  PEPPER  CHICKEN

INGREDIENTS:

To marinate: 1

Chicken  - 1 KG

Curd      - 350 ml

Salt – to taste

Turmeric powder – ½ tspn

To grind and marinate:2

Whole black pepper  - 1 tbspn

Fried onion – 1 big

Roasted cashewnut - 50 gms

Red chili  - 5 no’s

Saunf - 1 ½ tbspn

Whole Coriander seed - 1 tbspn

Cinnamon - 1 inch size

Clove - 3 nos

Cardamom - 2 nos

Curd - 50 ml

 For Spluttering:

Oil – 50 ml

Gram masala – ½ tspn

METHOD:

Take the cleaned  chicken and marinate with curd, turmeric, salt and keep aside for 10 mins.

Grind all the above said ingredients to a smooth paste.

Then add grinded paste into the chicken and marinate for another ½ an hour.

In a pressure cooker add oil, garam masala and marinated chicken in to it, stir well  and leave  it for  three whistle. After the pressure is released stir well the chicken in high flame. Now  the  Mughlai chicken curry is ready.

Yummy Mughlai pepper chicken is ready to serve. It goes very well  with fried rice, ghee rice Nan, chapatti , roti.
I am sending this recipe to ticking plate radhika's Mughlai cuision

10.7.13

Linking to Julie's Flavors of Cuisine Mughlai hosted by Shruti

Fig with Tomato Halwa

Fig is a good source of hemoglobin, which is very good for aneamic patients and also we can prepare fig as halwa, chutney or juice. Along with the mutton biriyani we prepare this Sweet.

INGREDIENTS:

Fig fruit (honey soaked) – 2 tbspn

Ripened tomato – 5 no’s

Dates– 5

Sugar – 50 grms

Cardomom – 2

Ghee – 1 tbspn

Butter – 1 tbspn

Cashew nut – 25 grms

METHOD:

Boil the tomatoes in hot water so that the skin can be easily removed.

In a pressure cooker put the skin peeled tomatoes along with dates, figs, cardamom and butter, mix it well and make them to boil.

Cook them  till all the water goes  and  add the sugar to it, stir well for halwa consistency.

Roast the cashews in ghee and finally add to the halwa.

Very delicious and healthy  tomato fig  halwa is ready.

NOTES:

Fig is a good source of hemoglobin, which is very good for aneamic patients and also we can prepare fig as halwa, chutney or juice.

 15.10.12 - Asiya's Feast of sacrifice 

Vada Bread

This is a popular snack in North India.  It tastes good with Pav Bun and sauce.  For a change i made it vada bread.

Ingredients:
Bread 8 slices or buns - 4
Butter - enough to fry
tomato ketchup - as needed
Dates chutney or any sweet chutney
To make the vada:
Instant mix Bajji flour - 1/2 cup
Corn flour  - 1 tablespoon
to make the masala filling:
cooked  (boiled and peeled) potato - 1
onion - 1 chopped
green chillies  - 1 finely chopped
turmeric powder - 1/4 teaspoon
oil - 1 teaspoon
to saute:
mustard seeds - 1/4 teaspoon
cumin seeds - 1/4 teaspoon
few curry leaves
frozen green peas - 1 tablespoon
asafoetida powder (hing) - 1 pinch

Method:
Prepare the potato masala.  In a thick bottomed pan,  heat oil. 
Add mustard seeds, cumin seeds, hing powder,  and curry leaves.
Add the green peas, onion and green chillies and saute  well .
Add turmeric powder and salt to taste.
Add the mashed cooked potato and mix well to the mixture.
Remove from heat and set aside.
Once cold, make small potato masala balls. Keep aside.
Butter the bread slices or buns and fry them in a pan.

Mix the bajji flour with the corn flour and mix well with enough water.

Heat oil in a pan for deep frying.
Take the potato balls one by one and dip in the bajji mix batter and fry it until golden brown.

Take the butter fried bread  slices or bun.  Apply ketchup on one slice and the sweet chutney and another slice.  To serve to adults, you can add green spicy chutney instead of ketchup.   Place the fried potato balls in between and make a sandwich.
It can be eaten as a breakfast or as an evening snack with hot tea.

Jaleelakamal

sending this to Nithu's Healthy combo meal host by Nivedhanan.


16.9.13
Linking to Cutchi Kitchen 100th post Giveaway

Biko

This is Filipinos favorite breakfast the name called rice cake.

Ingredients

Sticky rice (Thailand rice) – 50 gr

Dark Black Jaggery( karuppattii vellam) –   25 gr

Coconut milk – ¼ cup

Pista – grated - 1 tbsp

Mothod

1.      
      1. Soak rice whole day, change the water 2 times.

2 .Drain the water and stem the rice for 45 min in idly cooker.  (10 min high flame and 35 min very low flame)

4. Add ½ cup water into jaggery heat it and filter the syrup.

5. In a pan jaggery syrup and coconut milk leave to boil 2 minutes then mix in steamed rice and stir continuously and mix evenly.

6. Transfer into square shape container leave for 10 minutes.

Finally sprinkle the pista flakes.

Note

This is Filipinos favorite breakfast the name called rice cake,they are using sugar (or) brown sugar , you can make this cook in oven also .I tested this food in which  I bought from supermarket, readymade biko

Instead of jaggery they are using brown sugar, I used here jaggery (karuppattii vellam) 

Black Channa & Apple Salad

Black Channa & Apple Salad: 

Ingredients

Boiled Black channa – 25 grams

Apple –  ¼  of an apple

Carrot -  2 inch size

Cucumber – ½

For dressing

 Pure Orange juice - 3 tbspn

Seedless Dates – 2 nos

Pepper – 1 pinch

Salt 1 to taste

Chaat  masala –  2 pinch

Method

Chop apple, carrot & cucumber and add boiled black channa .Mix  well :  dates,orange juice,salt,pepper,chaat masala  and add to black channa mix.You can have this Black channa and apple salad for breakfast with cutlets and masala chai or mint tea.  It is a very light and a healthy diet salad. Adding orange juice, gives a better taste. Instead of adding lemon juice and honey to the salad, I have added orange juice and dates.For a healthy life, it is good to have nutritious salad like these.

I am sending these recipe to srivalli's soups and salad mela  

Raw mango salad

\sweet corn chicken soup

Hammus - 1

                       HUMMUS

INGREDIENTS:

White chickpeas –1/2 cup

Garlic cloves – 2 nos

White sesame seeds – 1 tbspn

Lemon juice – 1 tbspn

Olive oil – as per use
Salt to taste

 for decorate:
Paparika powder
mint leaves

METHOD:

Soak the chickpeas night itself, boil it in the pressure cooker.

Add the roasted sesame seeds, salt,  garlic cloves in the boiled chickpeas, now make it as a smooth paste.

In that paste add lemon juice &  olive oil then mix it well. Sprinkle the paparika  and mint leaves.

This hammus goes well with kuboos, chapapati,rotti, naan and all grill items.Very good Spread for sandwich, shawarmah, filafil sandwich. You can see my Fillfil sandwich here.

             4.6.13

Linking to Juile's Flavor's of Cuising - Middle Eastern hosted by My Cooking Journey  sandhya