Pipe Papad Snacks...

Papad are an important part of South Asian cuisine. Papadum, also known as papad in Northern India, pappadam in Malayalam, happala in Kannada, appalam in Tamil, appadum in Telugu, pappadum or poppadom in the UK, is a thin, crisp Indian preparation sometimes described as a cracker. It is typically served as an accompaniment to a meal in India. It is also eaten as an appetizer or a snack and can be eaten with various toppings such as chopped onions, chutney or other dips and condiments. In some parts of India, it is served as the final item in a meal. And can be cooked by deep frying, roasting over an open flame, toasting, or microwaving, depending on the desired texture... You might also like some more recipes of Snacks.

Ingredient's
1 pack of pipe papad
1/2tbsp red chilly powder
Salt to taste
Oil for deep frying.

Cooking Method
In a deep frying pan, add sufficient oil, when the oil is hot, add the pipe papad, and deep fry to golden brown. Remove from oil and sprinkle from hot, red chilly powder and salt. Mix it well.
Serve hot with Rice and sambar...

Road Trip To Masinagudi

Masinagudi is a very nice place with a backdrop of Nilgiris hills, surrounded by lavish green forest (glad to see so many trees and greenery after a long time, otherwise living in urban concrete forest mostly we see these forests in Discovery/NGC channels only). Google shall be able to provide much more information about history of this hill station, in case if you are getting curious to know more J

We enjoyed the drive till there. For breakfast we had pit stop at Kamat (After Ramnagar). Road condition is good but don’t expect anything like driving on NH7 (Hosur -> Krishnagiri) which is superb. Read More...

Grilled Chicken With Mash Potato And Stirfry Vegetables....

From last couple of weeks my Sunday's are generally getting boring in terms of cooking. It seems that i have reached to the saturation of cooking same food and with same ingredients over and over. Usually i get chicken and cook it with Indian chicken masala and spices.So the flavors are almost same irrespective of how much variation i try in cooking with spices and chicken masala.
Last night i tried a new variation of saute vegetable with minimum oil. It was so yum to eat and my husband also liked it very much. So he asked me to prepare tomorrow's lunch with same saute vegetable and combination of chicken and mash potato. I should thanks to him for giving me a wonderful and new idea for preparing such a yummy dish for this Sunday's lunch.

Ingredient's (To Marinate Chicken )
2 chicken breast
1tsp black pepper seeds
1/2tsp mustard seeds
10 garlic cloves
1/2tsp oregano
1tsp white vinegar
1tbsp lemon juice
3tbsp oil and Salt to taste

Cooking Method

Make a small slit on the chicken breast and set it aside. Mix all the above ingredients in a blender (including 2 1/2tbsp oil and salt) and make a smooth paste. Then apply on the chicken breast and keep it in the fridge for 1hour. Now heat a non stick pan with 1/2tbsp oil, and place the chicken breast and fry to golden brown both the side, with close lid.

Ingredient's (For Mash Potato)

3 boiled potatos
50 gram butter, room temperature
1tsp garlic paste
1/2tbsp dried oregano
3tbsp fresh cream
Salt to taste.

Cooking Method
Mash the boiled potato in a large mixing bowl. Then add the garlic, butter, oregano, fresh cream and salt, mix it well and keep it in the fridge.

Ingredient's (For Stirfry Vegetable)
Half cabbage, 1 large carrot, 5 french beans. (cut in to stripes)
1/2tsp soya sauce, 1/2tsp red chilly sauce
Salt to taste
1/2tsp oil.

Cooking Method
In a wok add oil, when it is hot, add cabbage salt and half of the soya sauce and stirfry in a high flame for 3 to 4 minutes, Then in a same pan add carrot, beans, salt, chilly sauce and left over soya sauce, and stirfry in a high fame for 2 to 3 minutes.

Paneer Bhurji (Paneer Stirfry)

Paneer bhurji is a punjabi vegetable recipe with paneer or cottage cheese crumbled and then cooked with a choice of onions, tomatoes and select masalas. Serve hot with rotis, naans or parathas.  Paneer Bhurjee also makes a great topping for fresh, hot toast!!!

Ingredients:

300 gms fresh paneer (mashed into a crumbly texture)
1 medium onion chopped fine
1 small tomato chopped fine
1 green chilli chopped fine
1/4 tsp turmeric
1/4 tsp coriander powder
1/4 tsp cumin seeds
2 tbsps oil,  Salt to taste
Chopped fresh coriander to garnish

Cooking Method
Heat the oil in a pan on a medium flame, till hot. Add the cumin seeds and fry till spluttering stops. Add the onions and fry till soft. Now add the green chillies and tomatoes and fry till the tomatoes are pulpy. Add all the powdered spices and mix well. Fry for 2 minutes. Add the paneer. Mix well and cook for 2 more minutes. or till the water get observed. Season with salt. Garnish with the chopped fresh coriander and serve hot with Chapatis or Parathas. 

Mutton & Flat Beans Seeds Curry..

This curry is very near to my heart because in my childhood days this use to be my favourite curry anytime. I use to eat this curry 4 to 5 times in a week and take in my lunch box to school. All my friends use to ask me why your mom don't know to cook any other dish. My mom use to search and get this beans only for me and cook the same curry everyday for me. After a long time i got this flat beans and tried to cook like my mom. It was taste but not that taste like my mom... I still miss all those days terribly.. Anyways here is the recipe of Mutton and flat beans seeds curry :)

Ingredient's
1/2kg mutton, 250gram flatbean seeds, 2 potato's (cut into medium pieces)
1onion, 2tomato's, 4tbsp chopped coriander leafs, 6tbsp coconut paste
1/2tbsp cumin, 2tbsp red chilly powder, 1tbsp turmeric, 1tbsp coriander powder
2tbsp ginger garlic paste
Salt & Oil to taste

Cooking Method
Grind the onion, coriander leafs and cumin to a smooth paste, then grind the tomato's to a smooth paste separately. In a pressure cooker add oil, when it is hot add the onion and coriander paste, fry for 2 minutes, then add all the masala powder, ginger garlic paste and coconut paste, fry for another 2 to 3 minutes, then add the tomato paste and fry till the oil separates, add mutton and salt, mix it well. Close the lid and cook for 2 whistle. Then open the lid and add the flatbean seeds, potato's and a 2 to 3 cup of water and mix it gently and add salt if needed and cook for another 2 whistle(1 in high flame and 1 in low flame).
Serve hot with Plain Rice.