30 August, 2011

Oats choco Cookies

Oats choco cookies
     Baked cookies, combining oats(roast n ground) n coco powder as the main ingredients....

     First of all, i should thank my little one who insisted me to bake a chocolate cookie almost for an hour @ 9pm, if he wouldn't insisted, i may not bake these lovely textures at that point of time ( 9-10 pm - baked cookies along with kids hands in it -  it's an other different story altogether......

    since choco cookie has to be baked, i thought of including oat meal which is resting along with my other groceries for days. sesame seeds n coconut toppings r the sudden spark of idea for my last batch of cookies....

    Altogether, i say, it's an experiment on cookie making which turned out to a surprising success...

Any of the following ingredients(except baking powder n baking soda) can b added at any part of time while making the cookie dough to reach the consistency n that's the way i do!!!.....

Ingredients :
oat meal (whole grain rolled oats) - 1 cup (slightly roasted n coarse ground).
( i use BAKERS oat meal)
All purpose flour / maida - 1 cup.
Coco powder - 4 tbsp.
Powdered sugar - 1 cup.
Baking powder - 1tsp.
Baking soda - 1/2 tsp.
Vanilla extract - 1 tsp.
Coffee extract - 1 tbsp (optional - adding it since i luv the flavor, )
Butter - 1 cup (melted).
Milk - 1 tbsp.

=> pre-heat the oven to 180 degree centigrade.

=> sieve all purpose flour, sugar, coco powder, baking powder n baking soda, add the corse grounded oats n mix well.

=> add in vanilla essence, coffee extract n mix well.

=> add melted butter little at a time n mix till to reach a thick dough consistency, make a ball shape,   bake a batch of cookies for 15-17 minutes or till done( makes thin crust cookies becoz of butter alone in making dough).

=> if u need the thick crispy cookies then add in a tablespoon of milk which loosen the consistency, make a ball shape, flatten it slightly which in turn makes thick cookies (if the dough is very much loosen,  can add in the all purpose flour to bring back the consistency ), bake for 15 - 17 minutes or till done.

=> remove from oven, cool on wire rack, preserve in a air-tight container...

Tip1: pat the little -ball shaped-flatten dough with white sesame seeds, bake for a different flavor, taste n to make it attractive.

Tip2: pat the little- ball shaped- flatten dough with dessicated coconut, bake for a oats-coco-coconut flavored cookies.

Tip3: can also pat it with sliced almonds or pistachios which is  really impressive....

Tip4: mix in some of ur ideas to bake a perfect idea cookie ( what an idea sirji!!!;-)

24 August, 2011

Spicy Andra Chicken curry

Spicy Andra Chicken curry
  As the name says..it's a spicy curry / gravy cooked with chicken as the main ingredients along with other aromatic spices....it's originated from the state of Andra - south India n so it's name....

  Andra cuisine is the spiciest among the Indian cuisine...it's strongly flavored with spices ...it's an aromatic, spicy nd off-course delicious too....

  Since am a spice lover, I love Andra cuisine for it's peppery, spicy n gingerly taste.....this spiciness makes me to cook this Andra chicken curry at home....n yes, Andra chicken is even more tastier when it's cooked @ home....

  the ingredients includes.....


 Chicken - 1 Kg.
onions - 2 (sliced).
gin-gar paste - 1 tbsp (preferably home-made).
green-chillies - 2 (chopped) ( can add more for more spiciness).
Coriander leaves - 5 tbsp(chopped).
oil - 3 tbsp.
salt - as needed.

To grind 1: popy seed paste ( dry roast b4 blending).
 poppy seeds -2 tbsp.
shredded coconut - 3tbsp.
whole cashew nuts - 5 (broken to pieces).

To Grind 2: spice powder (dry roast b4 grinding).
dry red chillies - 6-7.
coriander seeds - 3tbsp.
elaichi / cardamom seeds - 1( add  more if u like).
kal pasi / black stone flower - a pinch (optional-since i luv the flavor, iam adding this).
cinnamon stick - 1 inch stick.
cloves - 3-4.


=> clean n marinate the chicken pieces with 2tbsp of curd, 1tsp of lemon juice, 2 tsp of turmeric powder for 10 minutes ( i usually make this step for all chicken recipes).

=> Dry roast the ingredients for grind-1 n blend it to a paste.

=> Dry roast the ingredients for grind-2 n blend it to a powder.

=> heat 3tbsp oil in a pan, add in onions, saute it till golden-brown.

=> add in green chillies, saute for 20 sec.

=> add in gin-gar paste, saute for 10 more sec...

=> now add in chicken pieces n stir in, close the lid, reduce the flame,let the water oozes out from the chicken n let 50% of  oozed  water evaporates..(in this way, the chicken cooks in it's water and no water is needed which make the final result even more tastier).

=> now add the  spice powder, stir in, let it cook for 3 min.

=> add in poppy seed paste, stir well, let it cook for more 5 minutes...and it's done...

=> garnish it with lots of chopped cilantro / coriander leaves....

The tasty, spicy n aromatic Andra chicken curry  can b cooked more tastier @ home which adds a credit to the cooking skills.....fasten up  ur apron n go ahead....


19 August, 2011

Medhu vada

Medhu vada
  Its a very simple, very popular deep fried Indian snack where the white lentils is the main ingredient.

  my childhood memories comes backs in mind when i think of medhu vada...my mom used to make it almost for all the festivals n functions at home.. i remember, during Diwali, my mom used to make vadas at 4:30 in the morning where the aroma of these deep frying vadas awakes me up but v r strictly allowed to have it only after brush n oil bath :-( . we make these vadas to mark the occasion n to treat the taste buds.... in these times, iam making these for my kids, some times my mom make it when she comes home but i miss her very much during diwali....

  I like to share this recipe in thought of my mom. i dedicate it to u mom (mom, me as a parent, i realized ur pain n dedication towards growing me up).....

Emotions apart....let's look out the procedure for making vadas....

onion - 1 (chopped).
curry leaves - 5-6 leaves (chopped).
coriander leaves - 2 tsp (chopped).

for grinding:
white lentils / urad dhall - 1 cup.
green chillies - 1 (chopped).
saunf / fennel powder - 1 tsp.
salt - as needed.

=> soak white lentils in water for an hour, drain n grind along with green chillies n fennel seeds powder( can be grinded in a mixer grinder / in a grinder) with a dash of water or without water (excess water results in dosas n not vadas ;-)). transfer the spongy paste to a bowl.

=>  add in chopped onions, chopped curry leaves, chopped coriander leaves n mix it well - this is called vada mix.

=> wet the palm n fingers ( it's to avoid sticking ), take a little vada mix , ball shape it, place it on a upside down wet plate, slightly press on top, make a center hole with the index finder(dipped in water)...make 3-4 at a time n deep fry it in batches ( my mom use greased thick polythene for making these..).

=> deep fry the vadas till golden brown on both sides.

=> to make it more attractive, pat it with sooji / semolina or pat it with white sesame seeds n deep fry for a different flavor.

vadas topped with sooji / semolina

vadas topped with white sesame seeds

Tip 1: grind white lentils, mix in 1/2 teaspoon of pepper cumin powder, pinch of asafoetida powder n salt for a peppery taste.

Tip 2: grind white lentils, mix in shredded cabbage + shredded carrots + chopped green chillies + chopped coriander leaves + salt for a heather version.

Tip 3: soak 2 tbsp of toor dhall /split pigeon peas  along with white lentils to avoid vadas from absorption of oil.

Tip 4: if vada mix is too loose n to bring in the consistency, add little rice flour which in turn makes crispy vadas.

Tip 5: Also adding a tsp of sooji to the vada mix gives in crispiness n good texture to vadas.

I follow these moms tips every time while i make vadas n I think sharing this here helps many people in some way..........n if u like to share ur suggestions n comments...drop it here...........

16 August, 2011

Grilled Chicken

Grilled Whole Chicken
   As the title says, the chicken is grilled where it's marinated with freshly grounded spices.
  It's a very first attempt that i grilled this chicken in the oven with my fingers crossed...but for my surprise here comes the gorgeous chicken out of the oven....since the chicken is marinated with fresh grounded spiced, the taste buds can realize the unusual tickling taste.....n I loved it.....
 it's a very simple recipe with just a marinate n grill...that's it...
quick look on the ingredients:
whole chicken - skinless (aprox., 600-1000 grams that fit in the oven).
yogurt - 6 tbsp (hang the yogurt by tying it in  a muslin cloth to drain off the excess water).
gin-gar paste - 1 tbsp (preferably home-made).
lemon juice - 2 tbsp.
salt - as needed.
turmeric powder - 1 tsp.
red color powder -  1 tsp dissolved in 2 tsp of water.
dry fenugreek leaves(powdered) - a pinch
oil - 1 tbsp.

for dry roasting:
coriander seeds - 2 tbsp.
red chilly - 6.
cumin seeds - 2 tsp.
fennel seeds - 2 tsp.
peppercorns - 10.
cinnamon - 1/2 inch stick.
green cardamom - 2.
black cardamom - 2.
black stone flower / kal pasi - little.
cloves - 3.
mustered seeds - 1 tsp. 

Marination 1 :
salt - a teaspoon.
chilli powder - a teaspoon.
lemon juice - 1 tbsp.

Marination 2:
hung yogurt - 6 tbsp.
turmeric powder - 1 tsp.
grounded spices.
red color.
gin-gar paste -1 tbsp.
oil - 1 tbsp.
salt - as needed( remember , salt is also added in marination 1).
lemon juice - 1 tbsp.
dry fenugreek leaves(powdered) - a pinc.

For basting:
butter - 2 tbsp (melted).
chat masala powder - 1 tsp.


=> clean the chicken n pat dry.

=> make the incisions, touching the bones on the flesh parts of the chicken.

=> dry roast n powder the specific ingredients that's for dry roasting.

=> Marination 1 : combine red chilly powder, salt, lemon juice n apply it all over  the chicken n also  within the incisions for 30 minutes.

=> Marination 2: combine all the ingredients which is quoted below the title "Marination 2" n apply it all over the chicken, with-in the incisions , refrigirate n let it marinate for 6-7 hours in the refrigerate ( i marinated it over night).

=> set the oven in the grill mode, place the whole marinated chicken on the wire rack with the baking tray at the bottom to avoid  messy clean-ups...

=> grill it for 15 minutes in one side n an other 15 minutes for an other side or repeat it till done (for me, it requires 30 minutes for a side n an other 30 minutes for the other side).

=> Basting : mix the melted butter n chat masala powder.

=> when the chicken is done, baste it with the butter n chat masala mix n grill it for 3 more minutes......it's done..

=> garnish it with onion rings n with little chat masala powder on top of the grilled chicken.

Tip 1 : chop the small portion of the grilled chicken's breast piece, mix it with the beaten egg along with chopped onions n cumin-pepper powder to make a grill-chicken omlete.

Tip 2 : slice the small portion of the grilled chicken's breast piece, mix it along with vertically sliced cucumbers,sliced lettuce, vertically sliced tomatoes, vertically sliced bell-peppers(all three colors)  along with pepper powder, chat masala powder, salt n  a dash of lemon juice make a healthy n tasty grill-chicken salad.

Tip 3 : slice the small portion of the grilled chicken's breast piece, arrange it in the middle of the bread along with sliced cucumbers n tomatoes with a spread of mayonnaise makes a tasty grill-chicken sandwich...

Marinate, Grill n enjoy with ur family ....


11 August, 2011

5 Grain ChocolateFudge

5 grain chocolate fudge
    This fudge is made out of chocolates n biscuits made out of grains....it's a simple recipe, chewy,  tasty n healthy too......here in this recipe i've used 5-grain biscuits but don't worry if u don't have it, u can also use any biscuits or cookies that's soft n crispy. i've used 5 grain biscuits to feed something healthy as well as tasty to  my kids...

    The preparation of  this fudge needs only fewer ingredients like condensed milk, chocolates, biscuits n vanilla essence.. let's grab the ingredients...


5 Grain Biscuits used in this fudge
5 grain biscuits / any biscuits - 1/4 cup (coarsely ground).
Choco chips / any semi sweet chocolates - 1/2 cup (chopped).
Condensed milk - 1/2 cup (or combine milk (1cup) n sugar( 1/2 cup) in a pan on medium heat till it thickens).
Roasted n sliced  Cashews - 1 tbsp.
Vanilla essence - 1/4 tsp.
Unsalted butter - 1tbsp.


=> melt butter in a pan, add in condolence milk n stir on low heat for 3 minutes.

=> add in chocolate chips / chopped chocolate, vanilla essence n stir in till the chocolate melts n the mixture is smooth.

=> add in coarsely grounded biscuits, cashews n stir that blends all the ingredients together.

=> stir till the mixture thickens.

=> switch off the flame when thickens.

=> spoon the mixture in the cup cake cases / pour the fudge into a greased pan n refrigerate for 1 hour.

=> serve it as a cup  fudge( that's scooped into a cup cake cases) / square the fudge which is greased in a pan n serve as square chocolate fudge.

Tip 1: add chopped pistachios, sliced almonds for a more tasty n healthy version.

Tip 2: sprinkle white sesame seeds /  colored chocolate sprinkles / desiccated coconuts on the top of the fudge when hot b4 refrigerating for an extra temptation.

Kids Favorite Chocolate fudge
            - made healthy @ home.....Enjoy

09 August, 2011

Chettinad's Poori kizhangu - Grandma's Recipe

Chettinad's Poori kizhangu
   It is an extremely simple dish n soo tasty  that accompanies roties n poories so well and so the name poori kizhangu...it's an Indian recipe which is liked n cooked by many Indians in their way of cooking but here for this recipe, i've chosen the cooking way of my granny n my mom.......my granny pass this recipe to my mom n my mom to me without any alterations in the  recipe.....so..I call it as gen food..

  It's a tasty side dish for poories that no other dish makes the substitute for this poori kizhangu......n it calls for only few ingredients like mashed potatoes, green chillies, onions n spices for tempering..that's it......

Boiled n mashed potatoes - 1 cup.
onions - 2 (sliced).
Green chillies - 4-5 (sliced into 2).
Tomatoes - 2 (chopped).
turmeric powder - 1/2 tsp.
Salt - as needed.
water - 1/2 cup.

for tempering:
Oil - 1 tbsp.
Saunf / fennel seeds - 1 tsp.
Urad dhall / Split bengal gram - 1 tsp.
fresh curry leaf - few leaves.

Method :

  => heat oil in a pan, temper split bengal gram / urad dhall, fennel seeds/ saunf n  curry leaf.

=> saute green chillies for a minute.

=> add in sliced onions, saute it till it's transparent n add 1/2 tsp of turmeric powder..

=> add in chopped tomatoes n saute till for 1 minute.

=> add in mashed potatoes ,1/2 a cup of water, needed salt, stir n let it boil till the needed consistency is needed...

=>that's it, switch off the stove n garnish it wit cilantro leaves n enjoy........

TIP 1: cook for 5 more minutes to thicken the content n can b used as a stuffing for masala dosas.

TIP 2: can b used as a stuffing in the preparation of samosas.

TIP 3: can u used as a stuffing in the preparation of aalo paratha's.

TIP 4: make a ball shape out of this, dip it in the instant bajji flour paste n deep fry it to make yummy potato bonda's.

04 August, 2011

Sweet Poori

Sweet Poori
  It is a deep fried sweet-snack made out of  wheat flour with sweet stuffing.
  I used to have it frequently while i was in Pune where my neighbors pass it to me as a prasad during pooja's at home. soon after having a very first bite, one can say the ingredients added to make these poories without asking for the recipe n the crumbling taste that makes u to cook  it at home. i adore these poories for the yummy crumbling taste ...i hardly remember the name of these poories so i names it as sweet poories...ok, let's look in the procedure..

To make a dough:
Wheat flour - 1  cup.
salt - a pinch ( this enhances the taste).
sugar - 1/4 tsp.
oil - 1 tbsp.
water - as needed to make a dough.

For Sweet Stuffing:
Rava / semolina - 1/2 cup.
sugar - 1/2 cup.
desiccated coconuts / fresh grated coconut - 2 tbsp.
cardamom powder - 1/2 tsp.
ghee / clarified butter - 1 tsp.
water - 1 cup.


=> make a soft dough with salt, sugar,needed water.

=> add 2 tsp oil to the dough n kneed again  to make a soft dough.

=> wrap it  with a kitchen cloth n keep it aside.

=> boil 1 cup of water, add in rava / semolina n stir it.

=> add in 1/2 cup of sugar, desiccated coconut, cardamom pwd n stir to the  desired consistency to make a ball shape.

=> make balls when the stuffing is warm enough.

=> roll the little dough, keep the stuffing in the center.

=> close the stuffing with the rolled dough n roll it till the stuffing embosses but make sure that it shouldn't emerge out of the dough.

=> deep fry n transfer to an absorbent paper n enjoy.........

Tip1: grated almonds, cashews n pistachios can be add along with the stuffing for g8 taste.

Tip2: coat the ball shaped stuffing with the desiccated coconuts by simply rolling the sweet balls on the desiccated coconuts n can serve  as a dessert for kids n  guests.

Tip3:  for a change, coat the sweet balls wih the chocolate sprinkles to make it attractive for kids.

sending this recipe to kirithi's kitchen event - serve it-fried

01 August, 2011

Chettinad fish-fry

Chettinad fish-fry
  It's a deep fry where the fish is marinated with freshly blended paste. here the ingredients are dry-roasted n blended to make a paste which is also used in the preparation of chettinad fish curry, so the paste can be made in a large quantity for both fish-fry n fish-curry which makes a perfect combo along with steamed rice....c'mon let's have a quick look on the procedure...


Fish - 20 small sliced pieces .
Garlic - 7 pods.
Shallots - 5-6.
Rice flour - 1 tbsp ( avoids the fish from more absorption of oil when deep-fried).
All-purpose flour / maida - 1 tbsp ( binds the marinated paste with the fish when deep-fried)
Dry curry leaves - 1/2 tsp.
Red color - 1/4 tsp (to give in an extra color)(opt)
Salt - as needed.

Dry-roast ingredients:
Cumin / zeera- 1 tsp.
Fennel seeds / saunf - 1 tsp.
Peppercorns - 15 nos.
Dry red chillies - 4.
Coriander seeds - 1 tbsp.


=> dry roast cumin seeds, fennel seeds, peppercorns, dry red chillies, coriander seeds n blend it.

=> blend together garlic pods, shallots along with the blended dry powder.

=> shift the blended paste to a blow, add rice flour, all-purpose flour, red color, salt, dry curry leaves n mix well.

=> apply the mix on to the fish n prick it with a fork to make the inner part of the fish to absorb the marinated paste.

=> marinate for 1 hour ( remember, more marination = more taste), this marination can also be done a day before n refrigerated n can be deep fries when needed but preferably use the marinated fish with in  a day.

=> deep - fry the marinated fish , transfer it to an absorbent paper  n enjoy...

Best combo idea 1 - chettinad fish curry, chettinad fish-fry, steam rice n salads.

Best combo idea 2 - chicken biryani ( click on the link for recipe), fish- fry, onion-tomato raitha n salads

Sending this recipe to kirthi's kitchen event - serve it-fried