Banana And Dates MilkShake.

After coming back from India 2 weeks before, I have become so lazy to do any work and after 4 years of my marriage this was my first trip to my mom's place all by myself and leaving my hubby alone at home. It was very difficult for me to go leaving him here but I did it for 23days and after that I just could not stay one more day ... This was the first time I went to stay with my patents because of that my mom kept me like a princess. I use to be awake whole night chatting with my sisters and sleep till 2 o'clock in the afternoon and no tension of what to cook or to do any work. Mom use to get tea and breakfast for me on my bed, and she use to cook all my favourite dishes everyday. and I use to feel bad for my hubby also that he has to cook everything by himself, but what to do sometime it is ok to think about ourself too. In all this pampering I dint even realise how this 23 days went...Now after 2 weeks also I'm feeling difficult to get back into my old life and if I want to get back then this is the first thing I should start writing my blog. This also took me 2 weeks to write but fine I know once I start I will not stop :)

Lets come to the recipe which I had made this long time back and posting it now..To make this Banana and dates milkshake the main reason was to finish the dates which my H had got in bulk and I was bored of eating just like that. Just to finish that dates fast I started making this Milkshake and I became a fan of it and this has become my regular milkshake when ever I have dates at home and it just need 3 ingredients to make this milkshake and the result is simply delicious.. One glass of this milkshake can keep you fill for a long time..

Ingredient's.

1 large banana

15 dates (without seeds)

1 glass of cold milk

1 scoop of vanilla ice cream (optional)

Making Of Milkshake.

In juicer jar add all the above ingredients and grind it to smooth shake.

Pour into glasses and refrigerate for 1 hour.

Serve chilled.

The Best Place To Have Dosa In Coventry(UK).

After coming to Coventry UK it was a big challenge for me to find a good place to have dosa and I don't know where all I have tried it and never liked any of them.. I had actually given up the hope of having good masala dosa here until I found this amazing place in Foleshill road call Lotus Veg Restaurant. Its located on the main road and near to grocery stores so very easy to locate.

The dosa, sambar, coconut chutney was simply awesome and they even had Gobi Manchurian in their menu. unfortunately we could not taste it because they were not having enough stock, but we got to try the Veg Manchurian and even that was very tasty and worth it.

The dosa portion was large enough for 2 person and generously filled with potato masala and served with Sambar and 3 types of chutney. Sambar tasted really good and reminded me of taste back home.

The veg Manchurian was medium portion and was very well presented. It was well coated with spices and masala and was semi dry.

They have a lot of different varieties of chat, dahi vada, masala vada etc.... I could only try 2 items and this place is going to be my favourite and I'm sure will get to eat lot more spicy items.

Only downside I could see was to wait for some time to have our orders ready even in less busy hours, but after the food arrived I felt it was worth waiting. If you are looking for a good place to have South Indian and North Indian food then you have arrived to right place though the place is small but you'll have real home taste and they even do catering for Functions and Parties.. 

Kadai Paneer. A Creamy Cottage Cheese Curry With Capsicum.

Kadai Paneer. A creamy cottage cheese curry with capsicum. This is very famous north Indian dish which you will find in all the Indian restaurant. I even have already a post of kadai chicken which is the same cooking method and same ingredients except the chicken. This dish can be cook dry or even gravy. I personally feel little bit of gravy makes it nice combination for the roti, naan or rice.

Ingredient's to make kadai masala.

1tsp whole coriander seeds

2 dry red chilli

1/2tsp cumin

1/2tsp black pepper

3 bay leaves

2 green cardamom

3 cloves

1inch cinnamon stick.

(Dry roast all the above in ingredients and grind it to a fine powder)

Ingredient's.

250g paneer (cut into medium pieces)

1 big onion (finely chopped)

1 cup tomato puree

1 medium green capsicum (cut into small cubes)

1tsp ginger garlic paste

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder

1tbsp kadai masala, 1/2tsp garam masala

1tsp kasoori meethi (dry fenugreek leaves)

1/4cup curd, 1/4cup milk

1tsp lemon juice

Oil and Salt to taste.

Cooking Method.

In a wok, add oil and fry ginger garlic paste, then add onion and fry for 2 minutes. Add turmeric and salt, fry for 2 to 3minutes. Then add red chilli powder, coriander powder, garam masala and kadai masala fry for another 2 to 3 minutes. Then add the tomato puree, curd, milk and capsicum and cook for 4 to 5 minutes or till all the masala is coated well to the paneer and oil starts floating on top. finally add lemon juice and kasoori meethi and give a quick stir.

Serve hot with Naan. Roti or Rice.

Green Masala Chicken Curry..

Green Masala Chicken Curry. Nowadays days I'm just experiment with chicken to create a new dish every time and to be honest every time my new dish is coming out very tasty. This time I was trying to cook Hyderbadi Green Chilli Chicken, but the amount of green chilli we use in that recipe I was afraid that my hubby will not be able to eat. So I change the plan and made this green masala chicken curry, actually it has the same ingredients what we use for green chilli chicken but less green chillis. It is a great dish for the people who loves spicy food and it is quite simple recipe to make. It goes well with Steam Rice, Coconut Rice or Roti..

Ingredient's

1/2 kg chicken (cut into medium pieces)

1 medium onion (thinly sliced)

1cup chopped coriander leaves

1/2cup chopped mint leaves

5 to 6 green chilis

8 to 10 curry leafs

1 bay leaves

1tbsp ginger garlic paste

3tbsp Oil

Salt to taste.

Cooking Method.

Wash and drain the water of chicken and set it aside.

In a deep frying pan/kadai, add oil, bay leaves and onion, fry the onion for minute or 2. Then add chicken and salt, mix them and allow the chicken water to evaporate.

In a mean time add all the rest of the ingredients into a mixer jar and make a smooth paste by adding little water.

Now add the grounded masala to chicken and 1/4cup of water, give a good mix and check for the salt. Then close the lid and cook till all the masala is coated well to the chicken and it has a think gravy. That will take about 15 to 20 minutes.

Serve hot with Rice, Coconut Rice, Naan, Kerala Poratha or Roti's.

Pepper Chicken Chettinad.

Pepper Chicken Chettinad is the cuisine of the Chettinad region of Tamil Nadu state in South India. The Chettinad cuisine is known for spicy and the most aromatic dishes in India. In this dish black pepper play the major role for the spices and I have tried cooking this dish without black pepper too and it taste as good as this dish. This dish has one speciality ever time you cook it taste different and Pepper chicken chettinad can be cooked as dry or even with gravy. This is very easy dish with less ingredients and it take hardly 20 to 25 minutes to cook and it goes well with roti. I prefer with roti but you try with anything rice, roti, naan.

Ingredient's.

1/2kg chicken (cut into medium pieces)

1 big onion, 2 green chilli, 2 large tomatos (finely chopped)

1tbsp ground black pepper

1tsp ginger garlic paste

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder

1tsp garam masala, 1tsp chicken masala (any brand)

1/2tsp mustard seeds

10 curry leaves

1tsp lemon juice

Oil and Salt to taste.

Cooking Method.

In a deep frying pan/kadai, add oil and fry mustard seeds and curry leaves, then add onion, green chilli and fry for golden brown. Add turmeric, salt and chicken, fry for 2 to 3minutes. Then add red chilli powder, coriander powder, garam masala, chicken masala and ginger garlic paste, fry for another 2 to 3 minutes. Then add the tomato and cook for 7 to 8 minutes or till all the masala is coated well to the chicken and oil starts floating on top and you have a thick gravy. finally add black pepper and lemon juice and give a quick stir and allow the chicken to simmer on a low flame for few seconds.

Serve hot with Naan. Roti or Rice.