Friday, October 12, 2018

Asparagus, Mushroom and Chicken Stir fry

Chicken            - 1 lb

Asparagus         - one bunch
Mushroom        - 1/4 lb
Fennel seeds     -1 tsp
Garlic chopped -1 tsp
Olive oil  as required
For marinating chicken:
Chilli powder                -  1 1/2 tsp ( I used Kashmiri chilli powder)
Turmeric powder           - 1/4 tsp
Garam masala powder   - 1 tsp
Ginger garlic paste         - 1 1/2 tsp
Pepper powder               - 1 tsp
Curd                               - 1/4 cup

  • Cut the washed chicken into small pieces and marinate with above mentioned ingredients for half an hour.
  • Bake the chicken pieces in a preheated oven for 30 min at 400 degree F.( I used air fryer to fry for 20 min)
  • Heat 1 tablespoon of oil in a large nonstick skillet on high flame. Add fennel seeds and chopped garlic for a minute.Add asparagus and mushrooms and stir fry until the asparagus is bright green but still crispy . Now add the baked /air fried chicken pieces and saute it again for one minute . Mound the stir fry on a serving plate and enjoy !

Sunday, October 24, 2010

Dates Cake (Sugarless, Eggless)

Dates paste          - 1 cup
 Dates                  - 28 no:s
Milk                    -  1 cup
Oil                       - 1/2 cup
All purpose flour  -1 cup
Bicarbonate soda -1 tsp
Walnuts               -2 tbsp

.Preheat the oven to 350degree F.Greese the baking pan with oil.

.Roast walnuts in microwave for 10 seconds and keep aside.

.If you are using dates instead of dates paste,first boil the milk  and then soak the dates in milk for 10 minutes  and then grind it into a paste along with milk and oil.If you are using the dates paste,simply grind it to a paste along with milk and  oil..

.In another wide bowl,take all purpose flour .To this sprinkle bicarbonate soda and combine well.To this slowly add the dates paste that we already prepared and combine well with a spatula.At the end add the roasted walnuts to this and mix well.Now pour the cake batter to the pan and bake for 30-35 minutes or until wooden pick inserted in center comes out clean.Cool it for10 minutes.Remove from pan to wire rack.Cool completely.

Tuesday, September 14, 2010

Papaya Mango salad

Ripe Papaya    - 2 cups cubed
Ripe mango      - 2 cups cubed
Apple               - 1/2 cup cubed
Onion               - 1/2 cup cubed
Cucumber        -  1/2 cup cubed
Raisins              -  2tbsp
Cashews           - 8
For the dressing:
Red chilli flakes - 1/2  tsp or as required
Olive oil            - 1 1/2 tbsp
Lemon juice      - 2tbsp
Salt as required.


In a salad bowl ,mix all the ingredients.Add the dressing ingredients and mix again.Papaya mango salad is ready to serve.

Wednesday, September 1, 2010

Chicken Roast

Chicken                   -1kg
Coriander powder    -2 tbsp
Meat masala powder-2 1/2tbsp
Turmeric powder      -1 tsp
Salt as required
Cinnamon sticks       -2-3sticks
Fennel seeds            -1 1/2 tbsp
Green chillies            -5 slited into 2
Ginger chopped        - 1 1/2 tbsp chopped
Garlic chopped         - 1 tbsp
Onion(large)              -3 finely sliced
Coconut fl;akes         -1 cup
Pepper power           -1 tbsp
Curry leaves               -2 strings
Oil as required(preferably coconut oil)

.Cut the chicken into medium pieces.Marinate chicken pieces with corainder powder,turmeric powder,meat masala powder,1 sliced onion and salt (as required).Keep it aside for an hour or two.
.Heat oil in a pan.Add chopped ginger,chopped garlic and slited green chillies.Saute it.Add fennel seeds and cinnamon sticks and saute again..Now add  the remaining sliced onion and saute till it becomes transparent.To this, add the marinated chicken and cook with the lid closed on medium flame.When it is 3/4th done,add the coconut flakes to this and mix it .Cook it well with out lid now until all the water (from chicken) evaporates.
.Now in another pan heal some oil.Add curry leaves and pepper powder.Saute for a sec.Now add the chicken prepared and roast it well until it is done and pepper powder is well combined with the chicken pieces.

Monday, August 16, 2010

Ney pathal (Iftar Special)

Rice  (Par boiled rice)   - 1cup
Grated cococnut            -1/4 cup
Shallots                          -4
Fennel seeds                   -1/4 tsp
Salt as required
Oil or ghee for frying

Soak rice in warm water for 3-4 hours.Grind together rice ,grated coconut,fennel seeds , shallots and salt to a  grainy paste with just enough water.The paste should not be watery.If it is watery ,just absorb water using kitchen tissues or cloth.
Heat oil in a deep frying pan.
Make pathal balls(size of a lemon) from ground paste and flatten it to  small thick rounds using hands by keeping it in any non sticky suface like plastic sheets .Now take each flattened pathals carefully and drop into the oil and fry both  sides until it is light golden brown in color.Serve with any spicy curry

Saturday, August 7, 2010

Spinach toasts

Bread slice               - 6 slices
Spinach                    -3 cups finely cut spinach leaves
Onion                       -1 small sliced
Ginger &garlic paste -1/4 tsp
Tomato ketchup       -6 tbsp
Cheese Grated         -4 tbsp
Green chillies           -2 chopped
Salt as required
Oil  as required

Heat oil in a pan.Add onions and saute.Add chopped spinach,ginger garlic paste ,green chillies and salt .Saute nicely.Remove from fire.
Spread 1 tbsp ketchup over each bread slice.Now spread the spinach mixture over it .At the last sprinkle grated cheese.Decorate with some tomato slices if  needed.
Heat a normal pan or a grilling pan and grill bread slices for 3-4 minutes until the cheese melts and the bread gets toasted.
Serve hot.

Friday, July 23, 2010

methi matar malai

Methi (fenugreek leaves)  -1cup
Matar  (greenpeas)          -1/2 cup
Malai  (milk cream)          -1/2cup
Onion                              - 1 small or 1/2 of a big one.
Ginger  paste                    -1 /2 tsp
Green chillies                    -2 chopped
Cumin   seeds                  -1/4 tsp
Cardamom                      -1
Cinnamon stick                -1
Cloves                             -1
Cashews                          -2
Butter                               -1 tbsp
sugar                                - a pinch
Salt as required

Wash and drain methi thoroughly  using a colander under running water and keep aside.

Chop onions. Powder cinnamon,cardamom,clove and cashews finely.Beat fresh cream .

Heat butter in a pan.Add cumin seeds .Add ginger paste  and chopped onion.Saute it well.Add chopped green chillies and ground powders and saute again.Add methi leaves and matar .Add salt and a pinch of sugar too.Allow it to boil  or until the gravy thickens.If the gravy is too thick add few spoons of milk .Serve with rotis and chapathis.


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