MY BRINJAL PLANTS 

This is my first brinjal of brinjal plant.... felt so happy to see the blossom of plant was waiting to see the brinjal ...... Ooops many flower dropped off ... when I saw the tiny brinjal coming out I cant put it word how I felt ..... soooooooo happy ... Thought of uploading it in my blog ........

FISH CURRY.....

FISH CURRY.....

Fish Curry 

INGREDIENTS:

Sheer fish  or King fish    - 1/2 kg

Shallots                             - 10

Indian Garlic                    - 10

Tamarind                          - 1 lemon size

kudampuli                        - 2 pieces

Mustard seeds                  - 1/2 tsp

Fenugreek seeds              - 1/2 tsp

Curry leaves                    - 2 stalks

Coriander leaves             - 3 tbsp

Red chilli pwd                 - 3 tbsp

Coriander pwd                - 2 tbsp

Turmeric powder           - 1/4 tbsp

Water                              - 1 cup

Salt                                 - to taste

Oil                                  - 8 tbsp


METHOD

Clean the fish and cut them in to medium pieces.

Soak tamarind in a cup of water and keep it aside. Extract the pulp.

Heat oil in a deep pan.

Add mustard and fenugreek seeds and then Add curry leaf and coriander leaves.

Add shallots and garlic, saute for 2 minutes.

Add chopped Tomato.

Add chilli, coriander and turmeric powder saute for 2 minute on low flame till raw smell go.

Add tamarind extract along with water. 

Bring to boil, add fish pieces, kudampuli and salt to it.

Cover and cook for around 15 minutes on low flame till it starts boiling again.

Cook uncovered for some more time till the fish is fully cooked. 

Serve hot with rice. 

RAGI DOSAI

RAGI  DOSAI

Ragi Dosai

Ingredients

Ragi grains               - 2 cup 

Urad dal                   - 1/2 cup 

Fenugreek seeds      - 1 tsp

salt                           - 1 tsp 

METHOD:

Soak urad dal and ragi grains separately  for 5 hrs.

Grind the urad dal separately till  fluffy. 

Next grind the ragi separately.

Mix the urad dal batter and ragi batter together with required salt.

Add little water and mix to get a idli batter consistency.

let the batter ferment overnight.
         
Can make dosai as usual dosai........

Serve it with Sambar....

MY RECENT WORK.....................

LADOO

LADOO


Ladoo was my first sweet which I tried out on my 7th grade annual school holidays......I myself was very much surprised to see the outcome.... my family members appreciated me it inspired me to try more dishes ........ That was my first step in making sweets......I tried it with one cup of flour when my mum was having a nap in afternoon.......my mum had orange color [kesari] powder so my ladoos were in orange color which was looking odd for those days [Now we can see some sweet stalls selling orange ladoos]...My cousin brother makes fun of me even now when we get to see other.........

Ladoos

Ingredients :

Gram Flour  (Besan)                  – 2 cups

Water                                           – 2 cups

Sugar                                           – 2 cups

Oil                                                – 2 cups

Ghee                                             – 4 tbsp

Raisins & Cashew nuts       – 3 tbsp each 

Cardamom Powder                      – 2 tsp

METHOD:

In a heavy saucepan, add 1 cups  water to the sugar and bring to the boil. 

Remove the dirt from the surface. 

Boil mixture until it is a syrup of one-string consistency,

Remove from the heat add yellow color  and powdered cardamoms. Set aside.

Sift the besan flour into a bowl. Add enough water to make a thick batter [idli batter] consistency.

Heat oil in a pan. Drop a ladle full of the batter through a ladoo ladle..

Fry until slight crisp.Add these  boondis  to the sugar syrup.

Continue until all the batter has been used.

Sauté the cashew nuts and raisins in 4 tbsp ghee. And add to the ladoo mixture. 

Shape ladoos into small balls when it warm.

Ladoos

CHICKEN EGG FRIED RICE...........

I am very happy to post my 100th post...... I want this post to be unique in my blog so decided the step by step procedure  with photos........ and also Iam posting this in few mins after 2014 is born.......

CHICKEN EGG FRIED RICE............

INGREDIENTS:

Ingredients

Cooked Basmati Rice                 -  2 cups

Eggs                                            -  2

Cooked Chicken                         - 1 cup

Onion                                          -  1 medium

Garlic pods                                 -  5

Green Chilli                                -  1

Carrot, Beans and Capsicum     -  1 cup

Spring Onion                              -  1 cup

Soya Sauce                                 - 2 tbsp

Oil                                               -  2 tbsp
  
Salt  [Optional]                           - to taste

Ingredients for chicken egg fried rice

Take a Chinese Wok or a large frying pan..........keep the flame high...........

Add oil

Add oil to it. When its hot  .........

                                                                                    Add chopped garlicAdd garlic [chop the garlic]. Saute for few mins

Add chopped onion

    Then add chopped onion and saute for few more mins.............

Add chilli

Now add green chilli or cayenne chilli and saute for a minute..........

Add beaten eggs

Now add the eggs [beat the eggs well before adding]

Let the egg scramble 

Saute it well to make scrambled egg..........

Add cooked chicken pieces

Now add the chicken pieces  [ clean and cut the chicken in to small pieces and cook it with salt and a pinch of turmeric and chilli powder separately ]

Add carrot, french beans and capsicum

Add carrot, french bean and capsicum.  Mix it well .........

Add cooked basmati rice

Now add the cup of cooked rice ...

Blend it well

Mix it well for few more minutes....

Add soya sauce

Add the soya sauce mix well.......... check the salt.... if you need more... add salt  or one more tsp of soya sauce.. [Soya sauce contain more salt  so add salt only if needed]

Add spring onion

At last add the chopped spring onion and mix it well..........

Chicken Egg Fried rice is ready

Your  Chicken Egg Fried rice is ready now..........

Serve it hot with tomato and chilli sauce

Serve it with tomato ketchup and chilli sauce  .............

VEGETARIAN LASAGNA..........

Vegetarian Lasagne  

INGREDIENTS:

Lasagna noodles                    - 1  pkt

Garlic cloves                          -  5

Mushrooms                            - 2 cups 

Green pepper                         - 2 cups 

Spinach                                  - 1/2 bunch

Tofu                                       -  2 pkt       

Garlic powder                        -  1/2 tsp

Pepper  powder                     -  1/2 tsp

Parsley                                   - 1/4 cup

Spaghetti sauce                      -  1/2 cup

Mozzarella cheese                 - 250gms

Parmesan cheese                   - 100gms

Salt                                        -  1/2 tsp

Oil                                        - 3 tbsp



METHOD:

Cook lasagna sheets according to package directions. Drain  and set aside. 

Preheat oven to 350 F. 

Grease a  casserole dish. 

Take a frying pan heat oil and saute garlic.
Add mushrooms and green pepper saute until they turn soft. Remove and set aside. 

In same frying pan, saute spinach for 5 minutes Drain off . Combine spinach with
mushroom and green peppers. Let mixture cool well. 

Crumbed  the tofu with oregano, garlic powder, salt, pepper powder and parsley in a separate dish.

Now start arranging in casserole dish.

Spread a thin layer of spaghetti sauce in baking dish.

Place one layer of lasagna sheets.

Cover with spinach mixture, then half of tofu mixture, half of mozzarella cheese. 

Repeat layers starting again with spaghetti sauce, until all ingredients are used up.

Arrange in order lastly place the lasagna sheets on the top... then add the remaining cheese and sauce. 

Sprinkle with parmesan and bake approximately 1/2 hour until casserole is bubbling and cheese on top is melted and lightly browned. 

Can sprinkle with parsley before serving. 

Your Lasagne Ready to Serve