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Saturday, October 21, 2017

Hearty Potato Sandwich



A very simple lunchbox recipe with soft toasted breads and a filling potato stuffing sandwiched, makes your day on picnic.


Watch the video for full recipe:



Recipe:
  •  Prep time - 20 mins ( including boiling time of potatoes)
  • Cooking time - 15 mins
  • Serves - 3
Ingredients:
  • Potatoes - 2, small boiled
  • Onion or celery - 1 small or 1 stick, finely chopped
  • Carrot and green chillies - some, finely chopped
  • Salt and pepper to taste
  • Plain bread crumbs - some for mixing in and some for coating
  • Oil - for shallow frying
  • Bread of your choice - 6 
  • Egg - 1 white yolk ( optional) 
Method: 
  • Combine the boiled potatoes, onion/ celery, carrot, green chilies, bread crumbs with enough salt and pepper with egg white( optional).
  • Make it into large balls.
  • Press it on to the bread crumbs making it into patties and gently coat it with the same.
  • In a skillet, pour some oil for shallow frying. 
  • Sear them both sides and sandwich with the softly toasted bread of your choice.
Hope you liked the recipe. I will share another interesting recipe in my next post. Your feedback and comments are welcome. Have a wonderful day!


Thursday, October 19, 2017

Salna Recipe for Parotta


Salna is a famous south Indian recipe side dish for parotta ( flaky flatbread ). It is a very simple recipe which can easily be prepared just like hotel style. This recipe can be prepared with vegetables or with meat of your choice. Make sure the recipe has less onion and more tomato because I am not going to add plain yogurt ( Curd). The gravy part needs to be watery as it will help the parotta softer when soaked in the gravy.


Watch the video for full recipe:



Recipe:

  • Prep time - 20 mins
  • Cooking time - 40 mins
  • Serves - 3
Ingredients:
  • For grinding:-
    • Coconut - 1/2 cup grated
    • Cashews - 10
    • Green chillies - 2 and Cilantro - some ( Blend separately )
  • Whole garam masala spices - 2 Cloves, 1 Cinnamon, 1 Bay leaf, 1 Cardamom
  • Onion - 1 small, finely sliced
  • Tomato - 1 medium or large , diced
  • Ginger garlic paste - 2 tsp
  • Salt to taste
  • Mint - 1 tsp dried or 10 fresh leaves.
  • Ground red chili + Ground coriander - 2 1/2 tbsp
  • Ground cumin - 1/2 tsp
  • Ground fennel - 1 tsp
  • Ground garam masala - 1/2 tsp
  • Oil - 4 tbsp
Method:
  • In a deep frying pan, add the oil over high/ med heat and add the whole garam masala spices.
  • Add in the sliced onion with salt. When the onion turns slightly translucent, add the ginger garlic paste. (During this time, optional green chili + cilantro mixture can also be added for additional taste.)
  • Then add in the tomatoes and saute till the tomato softens. Now add the other spices along with the blended mixture of coconut and cashews. 
  • Add 2 cups of water and cook it covered  over low heat for 20 to 30  mins.
  • Serve it hot with parotta.
Hope you liked the recipe. I will share another interesting recipe in my next post. Your feedback and comments are welcome. Have a wonderful day!

Monday, October 16, 2017

Pepper Chicken Chettinad | Kozhi Milagu Varuval


Chicken tenders with robust flavor of pepper corns with mild aroma of spices, rock your world. In this recipe, onion and tomatoes are blended raw. Then cooked with chicken with less marination time. Yet there is less marination time, chicken tenders cook so succulent in it's own juice even without adding water.


Watch the video for full recipe:



Recipe:

  • Prep time - 30 mins
  • Cooking time - 30 mins
  • Serves - 3
Ingredients:

For grinding:-
  • Onion - 1, sliced
  • Tomato - 1, Sliced
  • Cilantro - a handful, divided
  • Curry leaves - 1 sprig (optional)
For marination:-
  • Ground red chili - 1 tbsp
  • Ground coriander - 1 1/4 tbsp
  • Ground cumin - 1 tsp
  • Plain yogurt - 1 tbsp
  • Salt to taste
  • Ground turmeric - a pinch
  • Chicken tenders - 1 pound
For tempering:-
  • Whole pepper corns - 2 tsp
  • Whole garam masala spices - Clove 2, Cinnamon 1 stick, Bay leaf - 1, Cardamom 1
  • Curry leaves - 1 sprig ( optional)
  • Cilantro - half handful, the remaining
  • Ground fennel seeds - 1 1/2 tsp
  • Ginger garlic paste - 1 tbsp
  • Oil - 3 tbsp
Method:
  • Blend the ingredients. Marinate chicken along with the finely blended paste and the above said ingredients for 15 mins.
  • In a wok or a large skillet, pour some oil over med/ high heat. Then add the whole garam masala spices, cilantro ( the half) , ginger garlic paste and ground fennel seeds.
  • Add marinated chicken in. Mix well for 5 mins. 
  • Cook it covered for 20 more mins over med/ slow heat without adding water after tasting the salt.
  • While the chicken gets cooked, crush the pepper corns.
  • Once the chicken is completely cooked, add in the pepper corns. Mix well.
  • Serve it hot with rice, idli, dosa and roti.
Hope you liked the recipe. I will share another interesting recipe in my next post. Your feedback and comment are welcome. Have a wonderful day!

Sunday, October 15, 2017

Plain Rava Idli | Semolina Savory Steamed Cake | Sindhu’s Kitchen Recipes

Simple Roasted Chickpeas Chutney | Simple Pottukadalai Chutney


Green chili's hotness and ginger's mild aroma along with the sauciness of roasted chickpeas fulfills the taste bud. Roasted chickpea chutney is a simple chutney for breakfast / dinner recipes like dosa and idli.


 Recipe:

  • Prep time - 2 mins
  • Cooking time - 5 mins
  • Serves - 2
Ingredients:
  • Green chili - 2, cut crosswise
  • Ginger - 1 inch
  • Roasted chickpeas - 1/2 cup
  • Oil - 1/2 tsp
  • Salt to taste
  • For seasoning:
    • Oil - Left over oil from sauteed vegetables
    • Mustard seeds - 1/2 tsp
    • Split black gram - 1/2 tsp
    • Curry leaves - 1 sprig ( optional) - Actually I was running out of curry leaves! lol
Method:
  • In a small skillet, add the oil and roast the green chilies and ginger.
  • Filter the ingredients from oil.
  • Blend the mixture along with roasted chickpea, salt and ginger, green chilies. 
  • Season it separately and add it along with oil to the blended mixture.
  • Serve it with tiffin.




Hope you liked the recipe. I will share another interesting recipe in my next post. Your comments and feedback are welcome. Have a wonderful day!

Poondu Thakkali Chutney | Garlic Tomato Chutney



Chutney with robust flavor of garlic blend with tanginess and sweetness of tomato with hot chilli enhances the taste! It's a dip prepared with sauteed whole garlic, tomato, dry red chilies. The proportion is important because it's going to decide the taste. If it's equal proportion, the taste will be balanced.




Recipe:

  • Prep time - 10 mins
  • Cooking time - 20 mins
  • Serves - 2
Ingredients:
  • Whole Garlic - 2, peeled.
  • Whole Tomatoes - 3, diced
  • Whole dry red chili - 5 to 6, cut crosswise or depending upon your taste
  • Salt to taste
  • Oil for sauteing - 1 tbsp
  • For seasoning:
    • Oil - 1 tbsp
    • Mustard seeds - 1/2 tsp
    • Split black gram - 1/2 tsp
    • Curry leaves - 1 sprig
Method:
  • In a skillet, add some oil over medium heat. Saute the ingredients without salt.
  • Once it is well sauteed, allow it to cool completely.
  • Blend it into a fine paste with enough salt.
  • In the same skillet, add seasoning ingredients. Allow the mustard to splutter and black gram to slightly brown and add the curry leaves. 
  • Add the ground chutney in. Let it be cooked for 5 more minutes over medium / high heat.
  • Chutney is ready to serve with idli or dosa.











Hope you liked the recipe. I will share another simple interesting recipe in my next post. Your comments and feedback are very important. Have a wonderful day!

Friday, October 13, 2017

Karuppu Kondai Kadalai Kurma | Brown Chickpeas Curry


Softly boiled chickpea carries mild aroma of spices blend in a rich creamy curry. A nutritive curry for your taste buds.

In this recipe, I have dry roasted whole coriander, fennel seeds, red chili pepper, pepper corn, coconut and cashews then, grind these into a fine paste. Then mix it with the gravy.


Watch full video for the recipe.






Recipe:

  • Prep time - 30 mins ( excluding the soaking time of brown chickpeas. ie, 6 hrs)
  • Cooking time - 30 mins
  • Serves - 4
Ingredients:
  • Brown chickpeas - 1/2 cup, soaked and cooked softly ( chickpeas increase in size after soaked in water)
  • Onion - 2 medium, finely chopped
  • Tomato - 3 medium, finely chopped
  • Ginger garlic paste - 2 tbsp
  • Salt to taste
  • For dry roasting:
    • Coriander seeds - 1 and half tbsp
    • Fennel seeds - 1 tbsp
    • Red Chili pepper - 3, dried
    • Pepper Corn - 1 tsp
    • Coconut - 1/2 cup, grated
    • Cashew - a small handful
  • For seasoning:
    • Bay leaf - 1
    • Cloves - 2
    • Cinnamon - 1, 2 inch size
  • Cilantro - for garnishing
  • Oil - 3 tbsp
Method:
  • Dry roast the ingredients above. Grind it into a fine paste by adding little water.













  • Be prepared with the softly cooked chickpea. Save the chickpea stocking.
  • In a skillet or stock pan, heat oil over medium heat and add the seasoning ingredients.
  • Add in the onion and nicely saute it until translucent. Then add the ginger garlic paste and tomatoes. Saute well with enough salt.
  • Once the mixture is cooked, add the ground masala in. Mix well and cook till the raw smell vanishes with some water or chickpea stocking.
  • Then add the softly boiled chickpeas in. Cook for 10 more mins over low heat till oil separates.
  • Garnish it with cilantro.
  • Serve it hot with chappathi, rice, poori, idli and dosa.
Hope you like this recipe. I will share another interesting in my next post. Your feedback and comments are welcome. Have a good day! 

More Kuzhambhu | Buttermilk Gravy | Kadi Southern Style


Creamy rich yogurt gravy with the touch of aromatic masala! It is usually made with vegetables like Okra or watery vegetables like Chayote, Pumpkin, Squash, etc., or sometimes with vegetable fritters ( Pakoda). But this time, I have made it with vadai  (Spicy Doughnuts). Either ways, it taste so refreshing with rice.





Watch the video for full recipe. Also don't forget to like, share and comment!




Recipe:

  • Prep time - 30 mins
  • Cooking time - 30 mins ( both gravy and vada)
  • Serves - 3
Ingredients:
  • For Dry Roasting:
    • Coriander seeds - 1 tbsp
    • Cumin - 1/2 tsp
    • Ginger - 3 inches
    • Coconut - 1/2 cup, grated
    • Green chili or Red chili - 2
  • Rice - 1 1/2 tbsp
  • Yellow Lentils - 1 tbsp
  • Buttermilk - 4 to 5 cups
  • Salt to taste 
  • Ground turmeric - a pinch
- For Seasoning :-
  • Red chili dry - 1, cut crosswise
  • Mustard seeds - 1/2 tsp
  • Black gram - 1/2 tsp
  • Asafoetida - a pinch
  • Curry leaves - 1 sprig
  • Cilantro ( optional for garnishing )
- For Vada( Spicy Doughnuts):
  • Black gram - 3/4 cup, whole without skin, soaked in water
  • Rice - 1/4 cup, idli rice or cooking rice, soaked in water
  • Salt to taste
  • Onion - 1, finely chopped
  • Green chili - 2, finely chopped
  • Carrot - 1, finely chopped
  • Cilantro - a handful
  • Oil for deep frying
  • Water for touching before making the doughnut shape
Method:

- For Gravy:
  • Soak rice and yellow lentils in water. At the same time, soak the black gram and rice for vada separately for 30 mins.
  • While the mixture is getting soaked, dry roast the above said ingredients and grind them into a fine paste by adding little water.
  • In a deep stock pot, add some oil and do the seasoning with mustard and black gram. Add asafoetida and curry leaves. 
  • Add some water into that seasoning with enough salt. Now add the fine paste into the water and mix well.
  • Add the ground turmeric in. When the mixture boils and cooked over low/ medium heat, stir in the buttermilk.
  • Buttermilk gravy is ready.

- For Vada:
  • Once the rice and black gram is nicely soaked in water, grind the mixture in a wet grinder or a blender by adding few drops of water and enough salt.
  • The texture of the dough should be thicker than a cake mixture. Add in the chopped vegetables. Mix well.
  • Meanwhile, heat the oil over high heat for deep frying. 
  • Have a bowl of water aside. Touch some water in both hands. Take some dough in hand and make it like a doughnut shape. Carefully place it in deep frying oil.
  • Wait for 3 mins before flipping it. 
  • Once it is nicely done, place the vada in the buttermilk gravy.
  • Lunch is served.
Hope you like the recipe. I will share another interesting recipe in my next post. Your feedback and comments are welcome. Have a wonderful day!

Thursday, October 12, 2017

Chicken Keema Puff/ Minced chicken Turnovers



Crispy puff pastry layers with the spicy packed aromatic chicken inside. This puff recipe can be served for snack or for dinner and requires a stuffing of minced meat. The same recipe can be prepared with sweet stuffing.



Recipe:

- Chicken Keema/ Minced Chicken Stuffing:-

  • Prep time - 10 mins
  • Cooking time - 30 mins
  • Serves - 3
Ingredients:
  • Onion - 1, finely chopped
  • Green Chillies - 1 or 2 , finely chopped crosswise
  • Ground chicken - 250 grams
  • Ground Red chilli - 1 and half teaspoon
  • Ground Coriander seeds - 1 1/2 teaspoon
  • Plain Yogurt - 1 tablespoon
  • Garam Masala - 1 1/2 tsp
  • Cilantro to garnish
  • Ginger garlic paste - 2 tsp
  • Oil - 2 tbsp
  • Salt to taste
Method:
  • Marinate the ground chicken with plain yogurt, spices and enough salt.
  • In a medium skillet heat the oil. Add the onions, green chillies. Saute well.










  • Add the ginger garlic paste, garam masala. Cook it over low and medium heat until the raw smell vanishes.
  • Once it's done, add the marinated chicken in and mix it all well.
  • Cook it covered by adding 1/4 cup of water over the medium high heat till the chicken is well cooked.
  • Open the pan and add the cilantro. Mix well.
  • Allow the mixture to cool completely.
- Stuffing into the puff pastry sheets:-

  • Keep the pastry sheets in room temperature as per instructions.
  • Preheat the oven to 375 deg Fahrenheit.
  • Cut the pastry sheets in desired shape and fill it with the stuffing.
  • Seal the edges and egg wash it.
  • Put it in the oven and bake for 20 mins or a little more till the puffs turn golden brown.
  • Serve hot.












Thursday, August 3, 2017

Tuscan Chicken with Black- Eyed Peas and Spinach


Chicken breast cooked with mild flavorful vegetables along with beans making the recipe sweet and tangy.

Tuscan style food is nothing but the food that has simple nature and not loaded with heavy sauces. Also, in this type of food, beans are a staple thing and is prepared using olive oil and not with butter.


 Recipe:

  • Prep time - 20 mins
  • Cooking time - 30 mins
  • Serves - 3
Ingredients:
  • Skinless chicken breast - 1 
  • Olive oil - 2 tbsp
  • Salt to taste
  • Black Pepper - 1/2 tsp, crushed
  • Onion - 1, chopped
  • Carrot - 1 cup, chopped
  • Thyme - 1 tsp, dried
  • Garlic cloves - 5, peeled and minced
  • Dry white wine - 1/2 cup, ( white or pale green grape juice with vinegar can be used as substitute)
  • Spinach - 2 handful 
  • Water or chicken stock - 1/2 cup
  • Lemon rind - 1/2 teaspoon
  • Black- eyed peas - 1/2 cup, soaked in water, cooked and drained
  • Grape tomatoes - 1/2 cup
  • Tomato paste - 1 tbsp
Method:



  •  Marinate the chicken breast with salt and pepper.

Ingredients needed

  •  In a saucepan, place the chicken breast and roast it all sides over medium/ high heat. Cook for 5 mins. 


  •  Remove chicken from pan.


  •  In the same pan, add oil. Saute onion, carrot, thyme, grape tomatoes and garlic for 5 mins.



  •  Add wine ( or grape juice with vinegar) and cook for 3 more mins.


  •  Add spinach and cook until it's wilted.


  •  Stir in the remainings. (ie., Beans, lemon rind)


  • Add the chicken breast in along with tomato paste. Close it and cook till the chicken breast is completely done.
  • Serve hot with bread and olive.
Hope you like this recipe. I will post another interesting recipe in my next post. Your comments and suggestions are welcome. Have a wonderful day!

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