Thursday, August 29, 2013

Weekend Gala Dinner & Simple Onion Raita

 Special  Party Menu 

Spicy Green Garden Soup
Kids-special Oats Popcorn Chicken Fry
Chennai Chicken Biriyani
Crispy Prawn Kabab
Tulsi Green Tea Pistachio Ice cream
Nannari Lemon Sharbath
Ennai kaththirkaay

Chicken Biriyani, Chicken 65, Onion Curd Raita 

Curd Onion Raita

Tulsi Green Tea Ice Cream

Palkova  -Dhooth Peda

Onion Curd Raita - Thayir Chutney

Curd - 1 cup
Onion - 2 Nos Chopped
Green Chilli - 2 nos Chopped
Salt - 1/4 tspn
Lemon juice - 1/4 tspn

Mix everything in a bowl ,keep it in a fridge for 1 hour and serve it with Biriyani
Easy and very simple Raita

Onion Curd Raita - Thayir Chutney

Chennai Chicken Biriyani

Wednesday, August 21, 2013

Moru Moru Sankara meen varual /Crispy Red Snapper Fry

Sankara meen (Red Snapper)  சங்கரா மீன் is a one of my most favorite dish.

Red Snapper Fish  - 1/2 Kg
Kashmiri Chilli powder - 1 tspn
paparika pwd - 1/2 tspn
turmeric powder - 1/4 tspn
salt - 3/4 tspn
ginger garlic paste - 1 tspn
corn flour Powder - 1 tspn 
lemon juice - 1tsn + 1tspn
for garnishing
Coriander leaves


Wash and clean the fish with  lemon juice  (1tspn) or vinegar.
slit the fish with knife in two or three places.
In a bowl add all the above masalas (chilli pwd,paparika ,salt,lemon juice,g g paste,cornflour pwd,turmeric pwd with little water mix well and add the masala to fish) 
marinate the fish in the fridge for 1 to 2 hours.

Heat non stick tawa, add oil over medium heat shallow fry the fish, both side until it gets golden brown.

Crispy and yummy sankara meen/Red Snapper fry is ready to serve with kuboos,white rice, chappathi.

Baked Whole Fish
Meethi Seed Meethi leave Fish Curry

King Fish 65
Mixed Tandoori fish Fry
Linking to Minnie's Weekend gala dinner 

Linking to 100 post ,Giveaway @ cutchikitchen

Tuesday, August 13, 2013

Dill Leaves Indian Doughnut/Dill Leaves Urad Dhall Vada

Dill Leaves Indian Doughnut

Urad dhal - 200 gram
Whole green chilli - 3 nos
Salt - 3/4 tspn ( to taste)
Dill leaves - 1 bunch
Chopped onion - two tspn
For garnishing 
Dill leaves few
oil for frying

 Finely chop the dill leaves and wash drain the water completely.Keep aside.
Soak urad dal in the icy cold water (to get more batter) for 1 hour. 
 Drain the water completely.
Add salt  and green chilli  grind it to a smooth paste.

Add chopped dill leaves and chopped onion mix well with fork and keep it aside.

Take little bit of the batter to make it to a  round shape  and flatten it slightly. Make a  hole in the middle of the flattened batter,  with your finger.   Deep fry them nice golden brown colour.  Do not burn them.   Remove from the oil and drain the excess oil well from the vadais. 

Healthy Dill leaves vadai will be very well go with dates mint chutney or pottukadalai chutney and nonbu kanji at fasting days.
Children are not eating greens, we will make like this snacks and feed through this vadai

Linking to Guru's Giveaway Kidspecial & Jugruti's Patluck party.
Gayatri's Walk through Memory lane hosted by Avika, Anu's Healthy Kitchen South Indian Cooking hosted by Nivedhanan, Giveaway Celebration @ Gujarati Zaika & Merry Tummy cooking with yellow, Giveaway @ Daily Swad Sugandh, 100thpost giveaway @cutchikitchen, Guru's cooking Vagan food .

Wednesday, August 7, 2013

Chennai Plaza New Website

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.

Our shop Chennai Plaza web site is now changed from www. Chennai plazaik .com to

We  have updated our product and introduced new items in our website. 

Chennai Plaza Facebook Id

Please give your comments and Likes in the facebook. 

Also inform your known persons.

Price list for the all the products will be posted later.
Price for any model number will be provided upon request through E-mail. or or
CHENNAI PLAZA Shop Address:-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.Mohideen Mob:919176664687
Mr.Ibrahim Mob: 91 98 43709497
Jaleelakamal: 00971 50 5453400
Email id:

Hi Friends Eid Mubarak to all
We Wish You All A Very Happy, Peaceful Eid And A Prosperous Year Ahead. May the blessing of Allah be on us

Beetroot Halwa

Sunday, August 4, 2013

Kesar Pista Kulfi

Kesar Pista Kulfi

SNC August Month Challenge - 2013

SNC (south vs North) and (North vs South) Event Started by Divya Pramil   I am a part of south group. 

SNC – 11 (August 2013)
1.     Challenge for the Northern team  - Paasi Paruppu Payasam Hosted by Divya Pramil.

2.     Challenge for the Southern team  - Kesar Pista Kulfi  - Hosted by Shruti

Due to my personal work I am unable to post last two months SNC challenge.

This month SNC Challenge is kulfi is my son’s favorite. Immediately I prepared for Iftar. He enjoyed much. Thanks Shruti and Divya.
This kulfi will keep cool during summer and also  at present for Ramadan Iftar also.

1 litre milk
1/2 tin condensed milk
1/2 cup sugar
1 1/2 tbsp cornflour
1/4 tsp cardamom powder
1/3 cup chopped pistachios
1/4 tsp saffron (kesar)
1/4 tsp rose water

  1. Dissolve cornflour in 1/2 cup milk and keep aside.
  2. In the meanwhile pour the remaining milk, condensed milk ,and sugar  into a heavy bottomed pan and bring it to a boil.

3.    Keep scraping the cream (malai) from the sides of the pan, this will give thick texture to the mixture.
Keep boiling on low flame it it reduces to 3/4 quantity.
      4.   Pour the cornflour mixture into the mixture. Mix well and keep stirring to avoid lumps formation

  1. Stir well until the mixture becomes thick.
  2. Add cardamom powder, saffron and chopped pistachios. 
  3. Remove from fire and allow it to cool. Add rose water. Mix well.

  1. Now pour the mixture into kulfi molds or Popsicle molds,cover with the lid and freeze for 3 to 4 hours.

  1. Remove from freezer, insert ice lolly sticks as handles and again freeze until firm.

  1. When the Kulfi is completely set, keep the mold under tap water for a second & then slowly pull out the kulfi and serve immediately.

Linking to Guru's Giveaway Kids special 

Linking to Gujarati Zaika - 1st Anniversary Celebration

Sending  to Srivalli's Summer Special Mela

sending to Thelady8home,Minnie's weekend Gala dinner

linking to 100thpostGiveaway @ cutchikitchen