Tuesday, April 20, 2010

Chicken Keema/Chicken Kaima



Minced chicken-1/2 kg
Chopped onions(divided into two portions)-1 cup
Chopped tomatoes-3/4 cup
Cloves-3 nos
Cinnamon-3/4 tsp
Chilli powder-3 tsp
Turmeric powder-1/2 tsp
Salt-As required
Water-As required
Grated coconut-2 tbs
Ginger garlic paste-1 tbs
Black peppercorns-3 tsp
Oil-As required
Coriander leaves-to garnish


Grind one portion of the onions along with ginger garlic paste,cloves and the cinnamon. Heat oil in a skillet,throw in the remaining portion of the onions, followed by tomatoes and turmeric powder. Add  the minced chicken to it, saute it for a while. Put the chilli powder and the salt, mix it well. Stir in the water. Let it cook for 15 minutes. In the meanwhile, fry the black peppercorns in little oil and grind it along with the grated coconut. Now add the ground mixture into the minced chicken. Fry it for another 10 minutes. Check whether the chicken has got properly cooked, garnish it with coriander leaves. Serve it hot with rice or roti.

Friday, April 16, 2010

Broccoli Soup

Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its cultivation originated in Italy. Broccoli, its Italian name, means "cabbage sprout." Because of its different components, broccoli provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk).

Health Benefits:

Protection against Cancer
Support Stomach Health
Broccoli teams up with tomatoes to more effectively fight prostate cancer
Help for Sun-Damaged Skin
A Cardio-Protective Vegetable
Cataract Prevention   
An Immune System Booster


Chopped broccoli florets-3 cups
Vegetable stock-3 cups
Olive oil-1 tbs
Salt-As required
Chopped onions-1 cup
Bay leaves-3 nos
Pepper-As required


Boil the vegetable stock  in the microwave. Meanwhile, heat a skillet, pour the olive oil into it and  then add the onions along with the bay leaves. Saute it until the onions begin to turn gold, stirring often. Now add the broccoli florets to it. After few minutes stir in the hot vegetable stock. Cover and cook for 10 minutes and then remove the bay leaves. Transfer a third of the hot mixture to a food processor or a blender. Puree until smooth while continuing to cook the rest. Repeat with another third, then the final third. Season to taste  and serve it hot.

Wednesday, April 14, 2010

Moong Dal Kheer/Payatham Parupu Payasam-Tamil New Year Wishes

Festivals or important occasions are an excuse to indulge ourselves in sweets. I prepared parupu payasam for tamil new year. Recipe comes straightaway from my MIL, enjoyed the payasam a lot. I thank her for delivering this delicacy. Wishing you all a prosperous tamil new year n also an enjoyable vishu!


Moong  dal - 1 cup
Cardamom powder-1/4 tsp
Water-3 cups
Jaggery (small cubes)-3 nos
Milk - 3/4 cup
Ghee - 1 tbs
Raisins - 10 nos
Grated coconut(optional)-1/2 cup
Cashews - 10 to 15 nos
Dissolve the jaggery into a cup of boiling water and filter it to remove the impuriteis. Set it aside. Saute the moong dal in a tsp of ghee till the dal turns golden brown. Do not stir fry it. Now pressure cook the dal in  water  for 2 whistles. Transfer the dal to a pan followed by jaggery. Stir in the milk and let the  consistency of the kheer become slightly thick. Sprinkle the cardamom powder, add the grated coconut to it and mix it gently. Fry the raisins and cashews in ghee and add  it to the kheer. Serve it hot or cold.

Monday, April 12, 2010

Grilled Tilapia


Tilapia-5 fillets
Chilli powder-1 tsp
Mayonnaise-2 tsp
Yogurt-2 tbs
Olive oil-1 tbs
Lemon juice-2 tsp
Salt-As required
Turmeric powder-1/4 tsp
Ginger garlic paste-2 tsp
Food color-a pinch
Chopped onions -1/4 cup
Chopped coriander leaves-few


Preheat the oven to 450 degrees F. Clean the fish fillets, marinate them with all the above ingredients and keep it in the  freezer for one hour. Place them on a tray topped with a grill. Set the temperature to 450 degrees F for first 5 minutes and then decrease the temperature to 300 degree F for another 15 minutes. When decreasing the temperature you can flip the fish fillets if desired . Serve it hot with some finely chopped onions and coriander leaves.

Friday, April 9, 2010

Tangy Mango Rice



Raw rice-1 1/2 cup
Grated Raw Mango-2 cups
Mustard seeds-1 tsp
Oil-2 tbs
Salt-As required
Channa dal-1 tbs
Coriander leaves-few
Green chillies-5 nos
Turmeric powder-a pinch
Curry leaves-few nos                 


Cook the rice and set it aside to cool a bit. Heat oil in a skillet add mustard seeds, curry leaves, channa dal and green chillies to it. Now add the grated mango followed by turmeric powder and salt to it. Saute it well till the mango turns little tender and then turn off the heat. Mix the prepared mango mixture along with the rice, garnish it with some coriander leaves  and serve it hot.

Tuesday, April 6, 2010

Chocolate Pinwheels

Most of the kids love to help their mom in the kitchen.But in this recipe you can involve your kids by telling them to help you prepare the stuffing for the pinwheel, they will be happy to see their make finally. I have been thinking lately to have kid's corner  in this space so that kids n parents will have fun cooking together in the kitchen and treasure those moments. So you can come across kid friendly recipes as well in the future.


Marie biscuit - 1 pack
Shredded Coconut-3 tbs
Powdered sugar - 1/4 cup
Unsweetened cocoa powder-2 tbs
Unsalted butter - 3 tbs
Assorted nuts(cashew,walnuts)-1 1/2 tbs
Milk - 1/4 cup


Blend the marie biscuits. In a bowl, sieve the powdered biscuits, sugar and the cocoa powder. Stir in the milk to it, make a dough out of it. Crush the nuts using a knife into tiny bits. Beat the sugar and the butter, add the coconut and the nuts to it. Combine them gently. Roll the dough on a plastic sheet since the dough will be little sticky. You can also divide the dough into small balls and then roll it. I rolled it down as a single base. Place the stuffing on it. Roll over the dough and cover it with an aluminum foil. Refrigerate it for nearly two hours and then slice them. Enjoy this delicious chocolate pinwheels and it will be a hit especially among kids. Totally loved it.

Friday, April 2, 2010

Easter Special : Apricot & Chocolate Chip Loaf With Citrus Touch

Has Spring worked its magic on you yet? It sure has lifted my spirits. A quick walk to watch out the beauty of the spring is priceless these days. 
Here’s wishing you a Happy Easter and a wonderful, joyful spring. Made this luscious loaf, you will not regret making it because you will be wanting it more n more.


All purpose flour-2 cups
Powdered sugar-1 cup
Diced apricots(dry)-1/2 cup        
Chocolate chips-3/4 cup
Baking soda-3/4 tsp
Baking powder-1 tsp
Vegetable oil-3 tbs
Egg-1 no
Salt-a pinch
Fresh orange juice -3/4 cup
Orange zest-1 tbs


Preheat the oven to 375 degrees F and lightly grease a  loaf pan. Whisk together the flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Add in the orange juice, orange zest, vegetable oil ,egg and mix everything until just combined. Stir in the dried apricots, and  the chocolate chips. Pour the batter into the prepared loaf pan and spread into an even layer with a spoon. Bake for about 60 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then transfer the loaf onto a wire rack to cool completely before slicing.