Curry Chicken and Rice - Taste and Create

Have you ever tried delicious chicken rice without tomato...ginger garlic paste..and only with 4 ingredients?

Yeah, I was shocked and amazed when I viewed this recipe from "sid's sea palm cooking" for Taste and Create. Very simple procedure to be followed but the taste and flavor was really awesome. Am really happy to be in part of this Taste and Create every month.

Here comes the yummy flavorful rice...

Ingredients :

• 500 gms Chicken, cut into pieces
• 3 Onions, sliced
• 1 Cup Rice, uncooked
• 2 Cups Water
• 2 Tbsp Curry powder ( I used chicken curry powder )
• Salt to taste
• 1 Tbsp Butter
• 1 Tbsp Olive oil

Method :

• Heat oil and butter together in a pan and add the sliced onions.
• Fry it for a minute and add the chicken pieces.
• Cook till the chicken turns light brown color and add the curry powder.
• Saute for coulple of minutes and add rice followed by salt and water.
• Close the lid and simmer the flame for 15-20 minutes or until the rice gets cooked.
• Once done, switch off the flame and serve hot.
• Serving Options :
• Serve hot with Onion Raita.

Tofu Aloo Paratha - Vegan Thursday

Tofu which is popularly known as bean curd is made of soy milk. Though it has a subtle flavor, it is rich in protein and very healthy. And nowadays people started replacing paneer with tofu because of its health benefits. It has its own flavor and lots of recipes can be prepared with this nutritious ingredient. 
Potatoes are  best known for its highly contained carbohydrates and adding it along with Tofu makes a meal very healthy and filling. 
Prepared this nutritious paratha for Vegan Thursday Event created by Priya Suresh from Priya's Versatile recipes and Am very happy to be one of the member. This is a lovely oppurtunity to try some healthier vegan recipes. 

Ingredients :

• 2 Cups Wheat Flour 
• Salt to taste
• 2 Tbsp Oil
• Water to knead
• 3 Big Potatoes, Boiled and Mashed
• 1 Cup Tofu, grated
• Few finely chopped coriander leaves
• 1 Tsp Garam Masala
• 1/2 Tsp Turmeric powder
• 2 Green chillies, finely chopped
• Salt to taste

Method :

• Mix Wheat flour, salt, oil and water in a bowl.

• Knead well and prepare a soft dough. Keep aside.

• Add mashed potatoes along with grated tofu in a separate bowl.

• Now add garam masala, salt, turmeric powder, chopped coriander leaves and  finely chopped green chillies.

• Mix well and prepare small balls.

• Divide the chapati dough into big sized balls.

• Roll out each balls into a small circle and fill it with tofu-potato mixture.

• Now bring all the sides together and seal it tightly.

• Roll it again gently using rolling pin and cook it on the tawa or griddle using little oil or butter until both sides turns golden color.

• Remove from the flame and serve hot.

Serving Options :

Serve hot with curd / yoghurt with pickle.

Sending this recipe to "100 Kids Lunch Box Recipe Book" Event !

Eggless Pancake - Taste and Create

My today's post is for Taste and Create group in which we are paired with a blog every month and we get an awesome opportunity to try their recipes. Like wise, I was paired with Veg Nation. Lovely  blog with lots n lots of mouthwatering yummy recipes. Totally confused with the selection of recipe and finally concluded my hunt with Eggless Pancake. I am a great fan of pancakes but never tried these Eggless version. Tried these pancakes and it tasted really very delicious. She has mentioned about these yummy ones with maple syrup but I served with honey and it worked well too. Thank you so much for the Taste n create team and veg nation:)

Click HERE for the original recipe.

Ingredients :

• 1 Cup All purpose flour / Maida
• 2 Tsp Sugar
• 2 Tsp Baking powder
• 2 Tsp Cinnamon powder
• 1 Cup Milk
• 1 Tbsp Oil
• 1 Tbsp Water
• 3 Tbsp Melted Butter
• 1 Tsp Vanilla Essence

Method :

• Add all purpose flour, sugar, baking powder and cinnamon powder in a bowl.

• Now mix Milk, oil, water, melted butter and vanilla essence in a separate bowl.

• Mix both dry ingredients and wet ingredients.

• Mix well to prepare a batter consistency and leave it aside for 5 minutes.

• Heat a Dosa pan and pour 2 ladles of batter.

• Cook in a medium flame and flip the other side.

• Cook until it turns light golden brown color and remove from the flame.

• Serve Hot.

Serving Options :

Serve hot with Maple syrup or Honey.

Linking this with 

Friday Chat With Bloggers - Shama From Easy2cookrecipes

My journey of Friday chats with bloggers started this January and happy to receive lots of love and response from everyone. It’s been really pleasure to have my blogger friend’s chat and recipe in my space. I love and respect each and everyone comments which they share about my blog and really working on it to improve mine by adding few more recipes…

And coming to my today’s guest…

Shama , a very energetic blogger and lovely mother of 2 beautiful kids from easy2cookrecipes. She entered into this beautiful blogging world at 2008 and her journey still continues with yummy, innovative and delicious recipes. I really wonder the time she spends with blogging along with her kids and of course that shows her passion in cooking. While surfing her space, I was really amazed with the loads of recipes hidden and felt like home with all traditional recipes. Her space looks very perfect with clear explanation and measurements.  I personally loved all her recipes and as usual listing my few most favorite recipes of her….

• Mutton Mocchai Kozhambu

• Tofu in tomato and saunf gravy

• Khichuri Bengali recipe

• Horse gram soup

• Hyderabad royal dessert

• Prawn keema sandwich

• Spicy ginger omlette

• Pappad Chapathi

Don’t miss her other recipes…..really very tempting…innovative…traditional and delicious….

Click HERE to enter into her beautiful foodie world.

Now over to shama….

Priya : Love to hear few words about you n your blog and who is your greatest support?

Shama : I am a happy homemaker with two adorable kids . My passion for cooking different flavours of food made me to write a food blog .My hubby is my greatest support .

Priya : Who is your favorite chef and what would you cook for them when you get a chance?

Shama : My Mother i my favourite chef and she loves masala dosai and Chicken biriyani .

Priya : Any 3 ingredients which you never miss in your cooking and your favorite gadget in kitchen.

Shama : Turmeric powder , Home made sambar/currry powder , Coriander leaves . My mixer grinder is my favourite gadget.

Priya : What’s your family’s most favorite recipe which you cook. Pls share with the link if you had posted in blog.

Shama : Chicken biriyani : http://easy2cookrecipes.blogspot.in/2010/04/hyderabadi-chicken-biriyani.html

Priya : Can you share us about your first cooking experience and the recipe which you tried first?

Shama : Mixed Vegetable kurma : http://easy2cookrecipes.blogspot.in/2009/10/my-first-cooked-food-mixed-vegetable.html

I experimented this kurma exactly the next day , when my hubby and myself first met and our engagement date was fixed . My mom was busy with our engagement works including shopping , inviting relatives . My brother and myself was left alone , so that was my first day in kitchen . My brother had this with chapathi , he said good but less salt .

 Priya : Please share some kitchen tips or secrets of yours…

 Shama : Cook with love and passion...nothing goes wrong in cooking.

Priya : What do you like in my blog and please share your suggestions to improve mine.

Shama : Lovely space with yummy recipes.        

Guest Post Recipe – Sprouted Ragi Cookies

INGREDIENTS :

Plain flour -  1/2 cup

Ragi sprouts - 1/4 cup

Almonds - 20

Boiled milk - 1/4 cup

Cocoa powder - 1 tsp

Powdered sugar - 1 cup

Hudon Canola Oil - 3 tbsps

Baking powder - 1 tsp

METHOD OF PREPARATION :

1) Finely grind dried ragi sprouts and almonds in a blender.

2) Add this to maida and knead to a smooth dough with baking powder,cocoa powder,sugar and oil.

3) Once done , roll small balls of it...flatten it and place in a greased baking pan.

4) Bake at 180 deg.c for 20 minutes.

5) Allow it cool down for 5 minutes. 

Serve with a cup of hot tea / milk .

  

Thank you so much Shama for spending your valuable time for sharing your favorites along with healthy and tasty cookies. Very healthy and perfect snack for kids and elders… Sounds very delicious too.

Friends…. Hope you all had a great time by knowing more about our friend Shama along with her visual treat.

Stay tuned to meet another interesting blogger….next week!!!

If you are interested to participate in my Friday chat with bloggers event….Just mail me at priyasmenu@gmail.com

Dhokar Dalna - SNC Challenge

Being a south Team member in our SNC Challenge ( created by Divya Pramil ) got a lovely opportunity to try this delicious and traditional Bengali recipe. Have to thank Pinky from Esho Bosho Aahare for introducing such an excellent recipe. Very tasty and perfect with hot rice.

Check out our North Team Challenge recipe Qubhani kameetha hosted by Roha from Hyderabadi Cuisine.

Ingredients:

For Lentil Cakes :

• 1 Cup Channa Dal
• ½ Cup Split yellow peas
• ½ Cup Coconut, grated
• 1 Tsp Ginger paste
• ½ Tsp Hing
• 1 Tsp Onion seeds / Kalonji
• 2 Green chillies
• ¼ Tsp Baking soda
• Salt to taste
• ½ Tsp Turmeric powder
• 2 Tbsp Oil
• Oil for Frying

For Curry :

• 4 Potatoes, cubed
• 1 Tomato, finely chopped
• 3 Green chillies, slitted
• 1 Tsp Red chilli powder
• 1 Tbsp Garam masala powder
• 1 Tsp Jeera Powder
• ½ Tsp Turmeric powder
• ¼ Cup Cashew and Raisin paste
• 2 Cup Coconut Milk
• 1/2Cup Coconut, Grated
• 1 Tbsp Ginger paste
• ¼ Tsp Hing
• 2 Tsp Jeera / Cumin seeds
• 1 Bay leaf
• Salt to taste
• Oil

Method :

For Lentil cakes:

• Soak channa dal and yellow split peas for 4-5 hours.

• Drain, wash and grind coarsely along with green chillies.

• Add grated coconut, turmeric powder, salt, onion seeds, ginger paste and baking soda to the ground batter.

• Heat oil in a pan and add hing followed by the dal batter.

• Simmer and stir continuously till the batter becomes thick and get off from the pan.

• Now transfer the cooked batter to the greased plate and cool it completely.

• Cut into desired shape and deep fry till it turns golden brown color.

• Remove and keep aside.

For Curry :

• Soak Raisins and cashews for half an hour and grind to a fine paste.

• Heat oil in a pan and add turmeric powder followed by cubed potatoes.

• Fry till they turn crispy.

• Remove and keep aside.

• Now add remaining oil in the same pan and add Hing followed by jeera and bay leaf.

• Add green chillies and ginger paste.

• Fry them till the raw smell goes off and add the chopped tomatoes.

• Cook until the tomatoes turns mushy or soft.

• Now add turmeric powder, garam masala powder, chilli powder,jeera powder and salt.

• Cook for 3-4 minutes or until oil separates from the pan.

• Add grated coconut and coconut milk at this stage and mix well.

• Now add cashew- raisin paste and fried potatoes to the gravy and cook for few more minutes by adding water until the curry turns thick.

• Now add the fried lentil cakes and sprinkle garam masala on top of it.

• Remove from the flame and serve hot with rice.

Notes:

• Add fried lentil cakes to the gravy / curry before serving or else it would turn very thick.
• Be careful while frying cooked cubed lentils because while frying few may break.

Are you interested in participating in our SNC Challenge every month… just click HERE…