Chicken 555

Ingredients
300gm Boneless Chicken
3 tsp Corriander Powder
2 tsp Chilly Powder
1 tsp Pepper Powder
little Tamarind Paste
2 tsp Roasted Peanut ( Make Powder)
Salt
Oil for deep fry
Method
Cut the chicken into thin long strips.
Mix well all the ingredients except chicken. Now add the chicken pieces to it mix well and deep fry it.

Sweet Corn Soup

I tried today sweet corn soup of vani's. I'm glad i tried it. Came out very well. Sweet corn soup is always my favorite one.

And also vani passed me the award 'Blogging Friends Forever' award

Thank you vani

The following rules apply to this award:

1. Only 5 people are allowed to receive this award
2. 4 of them followers of your blog.
3. One has to be new to your blog and live in another part of the world.
4. You must link back to who ever gave you the award.

And i have chosen
Vani
Priti
Meeso
Shreya
Sagari

Maravalli Kilangu (Tapioca) Poriyal

Ingredients
1 Big Tapioca
1/2 tsp Chilli powder
1 tsp Chicken Masala powder
Salt
Oil
Method
Pressure cook tapioca. Peel off the skin and then cut into thin round slices.
Heat oil in pan, add mustard seeds, allow it to splutter and add tapioca, chilli and chicken masala powder, salt and very little water and mix well. Cook till the masala smell goes off.

Peanut Chutney

Ingredients
100 gms Roasted Peanut
1 cup grated coconut
Tamarind (Lemon sized)
4 Red chilly
Salt
For Tempering
1 tsp mustard seeds
5 to 6 Curry Leaves
1 tsp Oil

Method

Grind all the above ingredients with little water to fine paste. Pour the paste into bowl.
Heat oil in a pan add mustard seeds . Let them splutter and then add the curry leaves, fry it and pour it on the chutney. Serve with rice.

Methi Potato Gravy

Ingredients
3 Potato (medium sized)
1 cup Methi Leaves chopped
1 Onion, chopped
2 Tomato, chopped
1 tea spoon Garam Masala
1 tea spoon Chilli powder
Corriander Leaves
Oil
Salt
To make paste
1 cup Grated Coconut
Ginger 2" piece
3 to 4 Pods Garlic

Method
Cut the potatoes into cubes and fry them in oil till they turn golden color. Keep aside.
Fry onions in oil till they turn golden brown in color. Add methi leaves and fry for 3 minutes. Add the grinded paste, chilli powder, garam masala, tomato, water and turmeric powder to it and cook for sometime. Then add the fried potatoes and cook till the potatoes are completely cooked. Garnish with corriander leaves.


Shreya tagged me and here are my answers :)

1.What was I doing ten years ago?
A. I was doing my Under graduation course.

2. Five things on Today's "To do" list
A. Calling up Mom and My friends
Checking mails and blogging
Cleaning House
Play with my Dog
Shopping

3.I am addicted to :
A. My Computer
Playing Games(Ages of Empires)

4.Things I would do if I were a billionaire:
A. Go for a World Tour,Shopping, i would like to buy many dresses and the rest savings

5. Places I have lived:
A. Coimbatore and Bangalore

Kothu Chapathi (From Leftover Chapathi)

Whenever we make chapathi, most of the times we have 2 or 3 leftover chapathis. It happens very commonly in Indian household. So today i'm going to share a recipe for leftover chapathis. It is called kothu chapathi. It can be served either as a breakfast or pack for kid lunch boxes.

The kothu parotta is a very popular street food in South India. The parotta which is served at restaurants is usualy made from maida flour. But we are going to make this kothu parotta recipe using wheat flour. So its very healthy and tasty. I have used eggs for this recipe. So vegetarians, you can skip the egg in this recipe. Instead of egg you can add any kurma gravy to this recipe, but with egg its tastes very yummy.

Ingredients

• 2 Chapathi
• 1 piece Cinnamon stick
• 3 cloves
• 1/2 tsp Fennel seeds
• 1 Onion, chopped lengthwise
• 3 Green Chillies, slit
• 2 Tomato, medium sized, chopped
• 1/2 tsp Chilly powder
• 1 tsp Garam Masala
• 1 tsp pepper powder
• 2 Eggs
• Few Curry and Coriander leaves
• Salt
• Oil

Method

• Beat eggs in a bowl and tear or cut the chapathi into small pieces.

• Heat oil in kadai add cinnamon, cloves and fennel seedsand fry.

• Add Onions, green chillies and curry leaves and saute till onions turns light brown in colour.

• Add the chopped tomatoes and saute.

• Add ginger garlic paste and the spice powders and cook till the raw smell goes off. If needed sprinkle little water to avoid burning.

• Next add the beaten eggs and mix.

• Add the chapathi pieces and mix well and cook till the eggs are cooked.

• Garnish with coriander leaves and serve hot.

Click playbutton for the video recipe

Val Bean Mutton Keema

Ingredients
750 gms Keema
150 gms Val Bean (Avarai Kottai/ Mochai)
3 Onions
8 Tomatoes
4 cinnamon
3 Cloves
4 Green chillies
10 to 12 pods of garlic
1 small piece Ginger
1 to 2 tsp Chilli powder
3 tsp corriander powder
1 cup Mint leaves(Small cup)
1 cup Corriander leaves
2 tsp Grated Coconut
7 to 8 tsp of Oil
Salt

Method
Grind cinnamon,cloves, garlic, ginger to a fine paste, then add green chilly, corriander leaves to that and grind it.
Grind coconut separately.

Heat oil in a pressure cooker, add chopped onions and fry until onion turns golden brown. Then add mint leaves to it and fry for 2 min. Add chopped tomatoes and saute till oil comes out separately. Add grinded cinnamon paste and fry till raw smell goes off. Now add keema and val bean(avarai kottai) to it. Add chilli and corriander powder and stir well. Last add coconut paste to it. If needed add 1 small cup of water. Close the cooker and pressure cook for 8 to 10 whistles. Serve hot with rice and chappathi.

Stuffed Cauliflower Chappathi & Award

Ingredients
For Stuffing:
2 Cups Grated Cauliflower
1 Onion
1/2 tsp Chilli Powder
1 tsp Garam Masala
1 or 2 tsp Corriander Powder
1/3 tsp Turmeric Powder
1 tsp Cumin Seeds
Salt
Boil water in a pan. Put the cauliflower florets into it. Leave it for 10 minutes. Drain the water. Place it on a kitchen towel. Grate the Cauliflower. If water is there still place the grated cauliflower on a cloth and squeeze the water.Now mix all the ingredients in a bowl to make a mixture.
For Chappathi:
2 cups Wheat Flour
1 tsp Sugar
1 teaspoon Salt
Water (Enough water to knead Dough)
Mx all the ingredients in a bowl.Knead with water and make soft dough and leave it for 1 hour.

Method
Roll out medium sized small balls out of the dough and make thick rotis. Put some stuffing mixture at he center. Draw the edges towards the center. Roll out the dough gently by dusting with flour. Heat the tawa. Place the chappathi over it. Sprinkle oil on both sides. Cook till it is well done. Now stuffed chappathi is ready.Serve with chutneys or tomato ketchup.
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Thank u Vani

Award

Thank you once again vani for passing me the award.