Aug 152015

As India is celebrating 68th year of independence on August 15th, here I am celebrating with a Tri color halwa for my readers.

Tricolor Kesari (2)

Ingredients

  1. Semolina/sooji/ Rava – 1 cup
  2. Ghee – 3/4 cup
  3. Sugar- 2 cups
  4. Water – 3 cups
  5. salt – a pinch
  6. Orange color – 3 drops
  7. Green Color – 3 drops

Tricolor Kesari (1)

Tricolor Kesari (3)

Preparation

  1. Heat ghee in a wide bottomed pan. Add semolina and fry on low flame till u get a nice aroma.
  2. In the meantime boil water.Once semolina  is done add boiled water to it and still well to avoid lumps.
  3. stir continously till all the water is absorbed.Add sugar and salt to it.I always add a pinch of salt while making any sweet dishes.
  4. Mix well and stir till u get a halwa consistency.
  5. switch off the flame.
  6. Divide halwa mixture into 3 bowls.mix green color in one,orange color in second and third one is white.
  7. Take a pan greased with ghee.put the green mix first and flatten it evenly using the back of spoon.
  8. Then put the one without any color and do the same as above. Finally put the orange mix and flatten it evenly.
  9. Let it cool for sometime.cut into desired shapes.
  10. If you want you can add nuts and raisins.
VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)

Posted by prajusha Tagged with: , , ,
Jul 242015

This is prepared using chicken and curry leaves in a spicy masala.Adding curry leaves enhance the flavor and for spiciness only pepper and green chilly are used.This goes well with rice or roti.

Curry leaves Chicken  (2)

Ingredients

  1. Chicken(cut into cubes)– 1/2 kg
  2. Onion(chopped) – 1
  3. Ginger(crushed) – 1 tbsp
  4. Garlic(crushed) – 6
  5. Green Chilly – 4
  6. Turmeric powder-1/4 tbsp
  7. Coriander powder –1/2 tbsp
  8. Yogurt-3 tbsp
  9. Coconut oil – 3 tbsp
  10. Curry leaves – 5 sprigs
  11. Salt

For Garam Masala

  1. Peppercorns – 1tbsp
  2. Cinnamon stick – 1”
  3. Fennel seeds – 1/4 tbsp
  4. Cloves-6
  5. Star anise –1
  6. Cardamom pods – 6

Curry leaves Chicken  (1)

Preparation

  1. Heat a pan.Saute curry leaves on low flame till it changes its color and crispy.transfer into a bowl and keep aside.
  2. In the same pan,add ingredients listed for the garam masala and saute for a minute on low flame.don’t let it burn.
  3. Grind the mix together with crispy curry leaves into a coarse powder.Keep aside.
  4. Heat oil in a pan.Add chopped onion,ginger,garlic,green chilly (you can add chilly according to your spiciness)and saute till onion turns light brown.
  5. Add turmeric powder,coriander powder to it and saute till raw smell goes.
  6. Add chicken pieces,curry leaves powder mix,yogurt ,salt and mix well.
  7. Cover and cook on medium flame till chicken is cooked well and masala is coated well with chicken.
  8. Turn off the flame.Garnish with curry leaves
  9. serve as side dish with rice or roti.

Recipe source: Mia Kitchen

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)

Posted by prajusha Tagged with: , , , ,
Jul 152015

Chicken chukka is easy and yummy to make with the available ingredients in kitchen and goes well with rice or roti.

Chicken Chukka (2)

 

Ingredients

  1. Chicken – 1/2 kg
  2. Grated Coconut –1/2 cup
  3. Garlic – 20
  4. Dry red chilly –10
  5. Coriander seeds – 1 tbsp
  6. Pepper corns –1/2 tsp
  7. Cumin seeds –1/2 tsp
  8. Fennel seeds –1 tsp
  9. Onion(chopped) – 1
  10. Poppy seeds(kuskus) –1/2 tsp
  11. Cinnamon stick – 1’ inch piece
  12. Cloves –2
  13. Fenugreek seeds – 1 pinch
  14. Turmeric powder – 1/2 tsp
  15. Curry leaves
  16. Salt
  17. Ghee – 3tbsp
  18. Oil – 2 tsp

Chicken Chukka (5)

 

Preparation

  1. Heat 1 tsp oil in a pan.Roast coriander seeds,dry red chilly,pepper,garlic(15),poppy seeds,cinnamon stick,cloves,fennel seeds, 1/4 tsp cumin seeds,1/4 tsp chopped onion and turmeric powder for 2-3 minutes on low flame.Grind it into a paste.
  2. Heat ghee in a pan.Add cinnamon stick,chopped onion and let it saute.
  3. In the mean time,Heat oil in another pan .Add grated coconut,cumin seeds,5 garlic to ti and roast it.Grind it to a fine paste.
  4. Once onion turns light brown,add chicken,3/4th of the spice paste and salt  to it.Mix well. Cover and cook without adding water.
  5. Once chicken is well cooked,add the  coconut paste and remaining spice paste to it.Add curry leaves to it.Stir well.
  6. Roast till all water is evaporated and chicken is dry.
  7. Serve with rice or roti.
VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)

Posted by prajusha Tagged with: , , , , ,
DISCLAIMER: Recipes on this website are my own personal attempts. Happy to help with any usage queries, but not responsible for any odd outcome of it. Enjoy!. The information on this page may not be reproduced or republished on another webpage or website without my consent. Please LINK TO US instead (and we do LOVE IT when you link to us, especially without asking our permission!)

© 2013 iCookiPost