Sweet Corn Chicken Soup

Iftar

CHICKEN SWEET CORN SOUP

INGREDIENTS:

Chicken with bones – 4 big pieces

Magi chicken cube – 1

Cream of chicken soup powder – 1 packet

Cream of sweet corn – 1 tin

Butter – 1 tbspn

Corn flour – 1 tbspn

Ginger garlic paste – 2 tspn

Soya sauce – 1 tspn

Black pepper powder – 1 tspn

White pepper powder – 1 tspn

Egg – 1 no

Salt to taste

METHOD:

Boil the chicken with magi cube, soya sauce, ginger garlic paste, salt and four glasses of water. After the chicken has done make small pieces in that.

Now drain the chicken stock and keep it for boiling, dissolve the chicken soup powder with one glass of water and pour in to the boiling chicken stock.

Add the corn, chicken in to it and boil for few mins, then add the corn flour mixed with water.

Beat one egg till fluffy, now add the egg continuously stirring with one hand and switch off the flame.

Finally add salt, pepper powder, little soya sauce and butter stir it well.

Very tasty chicken sweet corn soup is ready. Really it will taste so good than the hotels soup. Cutlets are the best combination; this soup will goes well during the fasting days.

I sending these recipes toWhat's everyone having for Iftar?and Jabeen's Corner:Iftar Nights

chicken Bajji

Dil Leaves Filafil

Watermelon ginger & pepper cooler

Sheer kurma

Ramadan Kareem


ஸ்வீட்கார்ன் சிக்கன் சூப்

CRISPY FISH CUTLET

CRISPY FISH CUTLET

INGREDIENTS:

King fish – 500 gms

Chilli powder – 2 tbspn

Turmeric powder – ¼ tbspn

Garam masala powder – ¼ tbspn

Ginger garlic paste – 1½ tspn

Pepper powder – ½ tspn

For dipping

Egg – 1

Bread crumbs – ¼ cup

Salt to taste

oil for deep fry

METHOD:

Clean the fish well, in 1 tbspn water mix all the ingredients except egg, bread crumbs, oil then mix well in the fish and keep it aside for half an hour.

Beat the egg, mix thoroughly with the fish.

Then coat all the fishes in bread crumbs.

Marinate the fishes for one hour keeping in refrigerator.

Heat oil in a pan, fry the fishes until it is done and crispy.

Very yummy and crispy fish fry ready.

very sad news

Assalamu alaikkum

My father Mohamed Ibrahim passed away last month 26.05.2011 at 8.50 a.m.let us add his name during our prayers to accept deeds may Allah give a rest his soul and grand him in Janna (ameen) Inshaallah.

Jaleela

பிரிவின் துயரால்

ஏன் இப்படி திடீருன்னு

Jaleela

Red Cocktail Cooler

Refreshing thirst quencher drink during summer time.super cooler

Ingredients:-

watermelon - 2 cups
plums - 3
pomegranate - 1
dry ginger powder - 1/2 tsp
Rooh Afza - 1 tbspn
sugar - as required
water – ½ cup
ice cubs - 8

Method:-

Blend all the Ingredients ( dry ginger, sugar, salt, pomegranate, plums, watermelon ) with water and extract the juice.
Enjoy well.
Refreshing red cocktail is ready.

divya's show me your cooler,Nayana's Mocktail and cooler event,started by pari,and sukanya's summer coolers

Watermelon ginger & pepper cooler

 

 Refreshing  thirst quencher drink during  summer time.

Ingredients:-

Watermelon – 2cups

Pepper powder – 1 pinch

Dry ginger powder – ¼ tspn

Salt – ½  pinch

Honey – 2 tbspn

Ice cubes – 6

 Method

Blend all the  ingredients (watermelon, pepper powder, dry ginger powder, salt, ice cubes,  honey ) 

Enjoy it.

 Yummy and colourful  watermelon  juice is ready. Refreshing  thirst quencher drink during  summer time. 

Strawberry milk shake

I am sending this to Mocktails event started by Pari and hosted by Simplyfood.  , Tickling plates fun  N sun , 

Dil Leaves Falafel

Generally accepted to have first been made in Egypt, falafel has become a dish eaten throughout the Middle East. The fritters are now found around the world as a replacement for meat and as a form of street food.
I am regularly preparing various ways.indian falafel,falafel, dil leaves falafel.My family's favourite.

DIL LEAVES FILAFIL

INGREDIENTS:

Dil leaves – 1 bunch

White channa – 200 gms

Garlic – 3 nos

Cumin seeds – 1 tbspn

White sesame seeds – 11/2 +11/2 tbspn(roasted)

Baking powder – little

Onion  - 1 no

Green chilli – 1 big

Salt to taste

METHOD:

Soak the channa night itself, wash and chop the dil leaves finely, then roast the cumin seeds.

In a mixie jar put the soaked channa, garlic, onion, dil leaves, salt, baking powder, green chilli, roasted cumin seeds, half of the roasted white sesame seeds then grind coarsely for 3/4^th done.

In that grinded paste add the balance sesame seeds and mix it, make small balls in that mixture, slightly flat them and deep fry in oil until nice golden brown appears.

The crispy Dil leaves Filafil ready.

Please see filafil sandwich recipe  in tamil.


4.6.13
Linking to Juile's Flavor's of Cuising - Middle Eastern hosted by My Cooking Journey  sandhya

16.9.13

Linking to Guru's Cooking Vagan Recipes,Cutchi kitchen 100 th Post giveaway

MOOR KUZHAMBU

INGREDIENTS:

Laban (butter milk)   400 ml – 2 pkt ( or ) curd 200 ml

In 1 tsp oil roast and grind 

Cumin seeds – 1 tspn

Green chilly –2 nos

Grated coconut – 1 tbsp

Channa dhall – (kadalai paruppu) – 1 tsp

Rice – 1 tspn

Methi seeds – 5 nos

For tempering:

Oil – 1 tspn

Cumin seeds – 1 tspn

Mustard seeds – 1 tspn

Garlic – 2 nos (chopped)

Curry leaves – few nos

Asofoetida - little

Method:

Soak the rice and channa dhall for 20 mins.

Fry above said ingredients in one tspn oil and leave it to cool and grind as a    smooth paste.          

With that paste add one glass of water and boil it in low flame for 5 mins.

Add laban (moor) in to it.

Finally temper the above said ingredients and add to kuzhambu.

Serve with white steamed rice and ladies finger dhall poriyal or beetroot poriyal.

 NOTE:

If you use curd add 2 cups of water and make the butter milk.

PALAK KEERAI BONDA, DATES CORIANDER CHUTNEY

                     KEERAI BONDA

INGREDIENTS:

Urud dhall – 200 gms

Ginger – finely chopped 1 tbspn

Green chilly – 2 nos

Keerai – 1 bundle

Onion – 1 big

Salt – to taste

Idli soda – 1 pinch

Curry leaves – few

Coriander leaves , mint – few

Oil – for deep fry

Pepper crushed – few

METHOD:

Soak urud dhall for one hour, then grind it to a nice paste with salt.

Finely chop the washed keerai.

In the urud dhall dough add the keerai, green chillies, ginger, onion, pepper, idli soda, curry leaves, coriander leaves and mix it well.

In a pan heat the oil for deep fry, make the bondas in the dough, cook for a nice golden brown colour and drain the oil.

This bondas will be tasty with dates coriander chutney or gram dhall chutney and nonbu kanji at fasting days.

In tis bondas i have added the palak keerai.

                DATES CORIANDER CHUTNEY

INGERDIENTS:

Coriander leaves – ½ cup

Seedless dates – 5 nos

Red chilly – 4 nos

Onion – 1 small

Tamarind – little

Salt – to taste

Urud dhall – little

Oil – little

MEHOD:

In a pan heat the oil in that add the above said ingredients except dates, sauté for few mins then add dates and grind it to a nice paste. Now the tasty dates coriander chutney ready.

Beetroot Peanut Raitha & Award

One of my arusuvai friends, Mano Swaminathan akkaa and a blog friend Aruna Manikkam made Carrot peanut raitha. For a change, I made beetroot peanut raita.
This raita looks very colourful, healthy, nutty and keeps our body, cool. I made this as per my taste.

Ingredients:

Grated Beetroot - 1 no big size

curd - 200 ml

green chilly - 1 no

salt - as per taste

garlic - 2 no

Roasted peanut - handful

coriander leaves - 2 tbspn

Method

Grind green chilly, garlic and peanut coarsely.
Add curd, salt, chopped coriander leaves and beat (mix) nicely.
Keep it in the fridge and allow to cool.
Serve it with biriyani or pulao.

In this blog first award from ambreen simply sweet savory
Thank you ambreen

Tomato cucumber bajji

This bajjis are the famous Indian snacks.   It is a popular selling item for the street side snack vendors.

We can make onion bajji, potato bajji,green banana bajji, bringal bajji, bread bajji,chicken bajji,egg bajji fish bajji, capsicum bajji.   
All bajji's are great for evening snacks and we can pack this for lunch for school going children.

Ingredients

Basan flour - 150 gr

rice flour -50 gr

ginger garlic paste - 1 tspn

kashmiri chilli powder - 1tspn

red colour - 2 pinch

asofeotida - 1 pinch

oil -tsp

salt - as per taste

bicorbanate soda - 1 pinch

Cucumber - 1 no

Tomato - 2 no

oil - for fry

Method

Cut tomato and cucumber  in round shapes.

Add little little water and mix all the ingredients in curd (or) idly batter consistency except tomato & cucumber.

Heat oil in a pan dip the vegetable in the batter deep fry in a medium flame.

 

Note:

Instead of g & g paste you can use fennel seed powder.
You can add bajji batter with little maida & corn flour. Corn flour makes the  bajjis more crispy.

More bajji recipe you can see my tamil version in சமையல் அட்டகாசங்கள் 
mixed bajji ( and)  


www.tamilkudumbam.comhttp://www.tamilkudumbam.com/2009-03-20-12-54-37/6778.html

Mixed Tandoori Fish Fry

King fish, lady fish, black pomfret , sultan Ibrahim (sankara)  - ½ kg

Curd – 3 tbsn

Kashmiri red chilly – 1 tbsn

Ginger garlic paste – 1 tbsn

Cumim powder – ¼ tspn

Garam masala powder – ½ tspn

Paparika powder

Salt – to taste

Black (or) white pepper – ½ tsp

Turmeric powder – ¼ tspn

Method Add white vinegar and clean the fish pieces.  Drain the water and set aside.

Mix all the masalas in the curd and beat nicely.

Dip both side of fish pieces  and marinate for 2 hours.

Heat oil and deep fry the fish pieces .

Very delicious tandoori fish fry is ready.  It goes well with parota, chappathi,kuboos (or) ghee rice and fish kuruma, plain rice,  with plain dal.

Enjoy.  

Please see this tamil version in samaiyalattakaasam 

Master Chef Runner up recipe

20.08.13

Linking to Minnie's Weekend Gala Dinner