Wednesday, April 29, 2009

Thai Green Gravy


Chicken - 1/4 kg
Coconut Milk - 1 cup
Jaggery - a tiny piece
Green Curry Paste
Green Chillies - 4
Spring Onions - 2
Ginger - 2" piece
Coriander Leaves, Chopped - 1 cup
Cumin Seeds- 1 tsp
Vinegar - 1 tsp

  • Grind all the ingredients for the green curry paste with about 3/4 cup of water.
  • In a micro proof dish, add green paste and oil and microwave uncovered for 5 Min's.
  • Add chicken to it. Mix well and microwave covered for 4 Min's.
  • Add jaggery, salt and coconut milk. Mix well. Microwave uncovered for 6 Min's.
  • Serve garnished with chopped red chillies.

Sending this to JFI : Cilantro hosted by Cilantro

Saturday, April 25, 2009

Green peas in Tomato Gravy



Onion - 1
Tomato - 3
Green peas - 100 gms
Salt to taste
Oil 6 tsp
To Grind
Coriander seeds - 1 tsp
Cumin seeds - 1/2 tsp
Pepper corns - 1/2 tsp
Red Chilly powder - 1 tsp
Garlic - 4
Ginger - 1" piece

  • Grind the ingredients said above finely and keep aside
  • Cut onion and tomatoes into chunks and grind them to a smooth paste and keep aside.
  • Heat oil in a wok, add the tomato paste, masala paste and red chilly powder and little water to it.
  • Fry them for 10 - 15 min or till the oil separates from the gravy.
  • Serve with rotis ,idly, dosa.
Sending this to "FIC : Red and Green " hosted by Neha of Tasty Recipes

Thursday, April 23, 2009

Fudgy Mocha Brownies

All purpose flour - 1 1/4 cups
Sugar - 1/4 cup
Butter - 1/2 cup
Egg - 1
Condensed Milk - 1 cup
Unsweetened Cocoa - 1/4 cup
Instant Coffee - 1 tsp
Vanilla Essence - 1 tea spoon
Baking Powder - 1/2 teaspoon
Cashew nuts, Chopped - 1/4 cup

  • Mix 1 cup all purpose flour and sugar in a bowl.
  • Add butter to it and mix well to a coarse crumbs.
  • Place this mixture in an ungreased pan and microwave for 2 Min's.
  • In a bowl combine egg, condensed milk, cocoa, 1/4 cup flour, essence, instant coffee and cashew nuts and mix well.
  • Spread this mixture over the microwaved crust and microwave for 2 1/2 Min's.
  • Cut them in desire shapes and serve them.
This is going to participate in " Let's go Nuts - Cashew Nuts " hosted by Poornima of Tasty Treats.

Tuesday, April 21, 2009

Mango Yogurt Smoothie



Mango pulp - 1 cup
Yogurt - 3/4 cup
Sugar - 3 tsp
Ice Cubes - 3


  • Blend all the ingredients until smooth.
  • Pour in a tall glass.
  • Garnish with mango slices and mint leaves.
  • Serve immediately.
Sending this to Refreshing Drink for summer event hosted by Anu

Saturday, April 18, 2009

Baby Potato Gravy

Boiled Baby Potatoes - 150 gms
Onion - 1
Tomato -2
Coriander powder - 2 tsp
Green Chillies - 2
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander Leaves - few
Salt to taste

To Make paste
Cinnamon - 2 sticks
Cloves - 3
Garlic - 5 pods
Ginger - 1" piece

  • Chop onion and tomatoes and keep aside.
  • Heat oil in a wok, add chopped onions and fry till golden brown.
  • Add the grounded masala paste and fry till raw smell goes.
  • Then add tomatoes and cook for 2 Min's.
  • Add baby potatoes to it.
  • Add chilly powder, coriander powder , salt and little water to it.
  • Cook till gravy becomes thick.
  • Garnish with coriander leaves and fresh cream.
This is going to participate in WYF: Side Dish hosted by EC

Saturday, April 04, 2009

Potato / Aloo Bonda



Boiled Potatoes - 4
Onion -1
Green Chillies - 3
Ginger - 1" piece
Coriander leaves - few

Ingredients for Batter
Besan Flour / Chickpea flour - 1 cup
Asafoetida pinch
Oil for deep frying

  • Boil and mash the potatoes coarsely.
  • Chop onion, green chillies and ginger very finely and keep aside.
  • Heat 2 tsp of oil in a frying pan, add mustard seeds and allow it to splutter.
  • Add onions, green chillies, ginger and fry for few Min's till it turn golden brown and then add salt to it and mix well.
  • Now add mashed potatoes to it and mix well. Finally add chopped coriander leaves to it.
  • Allow the potato mixture to cool down and then make round balls.
  • Mix all the ingredients for batter with water to form a hick and smooth paste and keep aside.
  • Heat oil in a wok for deep frying.
  • Dip each of the potato balls in the batter and deep fry until golden brown in color.
  • Drain on paper and serve it with chutney / tomato ketchup.


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