January 28, 2018

Chicken 65

     Who will say No to Chicken 65 ? Definetely am Not. My daughter who is 8 years, is a big (actually very big) fuzzy eater. The one and only dish i can say her's most favorite is "Chicken 65". Being a daughter of food blogger (fine, LAZY food blogger), i completely given up trying up new dishes for my daughter. Even its bit time consuming process, will never hesitate to prepare this atleast once in two weeks. So, here comes my kids most favorite dish (happy mom) chicken 65 for your views.


ALL YOU NEED:
Boneless Chicken pieces 250 gms
Kashmiri Chilly powder 1/4 cup
Red chilly powder 1 1/4
Kastoori Methi 1/2 spoon
Sliced Onion 1/2 cup
Curry Leaf 1 string
Besan Flour 1 spoon
Garam Masala Pinch
Cumin Powder 1/4 spoon
Corn flour 1 spoon
Hung Curd 1 1/2 spoon
Salt To taste


METHOD:
     Wash and cut chicken as small cubes. Place it in drainer for 20 mins, until the excess water drains off. Now take a wide pan, add chicken cubes, add all dry ingredients (Red chilly powder, Kashmiri chilly powder, corn flour, besan flour, kastoori methi and salt) and hung curd. Mix well. Add water only if required, mostly you can mariante very well with hung curd itself. If you add water, the marination shouldnot be gooey. Let it sit for an hour.
     For shallow frying, add 5 tbsps of oil in a pan, when the oil gets heated up, fry the chicken pieces in batches. As a final touch which is purely optional, using a spoon of oil, saute the sliced onion and curry leaf for few minutes and add chicken 65, toss it and serve hot with onions and lemon wedges.

Note: You can also do deep frying by adding more oil. I don't like to waste the oil (fried oil) by deep frying so i generally follow shallow frying.

- Sangeetha Nambi

January 22, 2018

Quinoa Sagomillet Idly

     As i told you all in my previous post here, my craziness towards are growing day by day. Yes, today's recipe is also comes under millets category in which i have added Sago millet and Quinoa. Members in my family from big to small including myself doesn't like the smell of Quinoa unfortunately as i have bought a big bag of Quinoa, i need to finish of as soon as possible. So started using Quinoa in all the applicable dishes like Idly, Dosa, variety rice etc. Today's recipe is going to be Quinoa rich millet idly ! Check it out below.


ALL YOU NEED:
Quinoa 2 cups
Sago Millet 1 cup
Idly rice 1 cup
Poha/Puffed Rice 1/2 cup
Urad dhall 1/2 cup
Fenugreek 1 tbsp
Salt To taste


METHOD:
     Soak Quinoa, Sago millet, Puffed rice or Flat Poha and Idly rice in water and in another bowl soak urad dhall and fenugreek. Let it rest for overnight. In a grinder, grind urad dhall and fenugreek to a fine paste by adding minimal water. (Urad dhall which am having gives more yield so used only only 1/2 cup, you can add urad dhall based on your quality or yield) Transfer the batter to a bowl. Now add soaked Quinoa, Sago millet, Idly rice and Puffed rice/Poha. (Used Puffed rice/Poha to get the fluffiness), grind it coarsely by adding required salt and minimal water until it reach between coarsely and soft consistency. Transfer it to the Urad dhall batter. Mix well until both batter mix equally. Let it rest for 7 to 8 hours for fermentation.

     After fermentation process. Take idly pan, grease the plates with oil. Pour the batter in the plates. Add some water into the idly pan and arrange the plates. Close lid. Steam the it for 15 to 20 minutes. After 20 minutes, Serve hot with some chutney.

♬ Sangeetha♡Nambi ♬

January 10, 2018

Paan Ladoo

     Paan leaf or betel leaf is considered as the nature’s best gift for digestion and as mouth freshener. This is served mandatorily after every feast ! So being a big of sweet paan, whenever i see paan stall will immediately buy without any second thought. So being crazy paan girl, this is the current trending dessert which am came/coming across from in all my fellow bloggers blog and even in the all the FB food groups. Now, it comes for your views as well.

ALL YOU NEED:
Betel Leaf 7 Nos.
Dessicated Coconut 1 cup
Condensed Milk 1/2 cup
Gulkand To fill
Salt Pinch
Ghee 1 spoon




METHOD:
     Clean and wash betel leaf and drain the water completely. Grind betel leaf along with required condensed milk (as per your sweet bud) in mixie. Heat a spoon of spoon of ghee in a pan. In a very medium flame, pour the grinded mixture, pinch of salt (just to enhance the sweet), add 1/2 cup of desiccated coconut, add more until the mixture becomes thick stir for 2 to 3 minutes. Make sure to retain the green color. Let it cool. Grease your hand with ghee, take some betel leaf mixture (as we take for poori) flatten it and make a hole inbetween and add 1/4 sp of gulkand as filling and close it. Make it as roundels. Roll it in desiccated coconut. Keep repeating the process to make ladoo. Once done, refrigerate atleast for 2 hours.

♬ Sangeetha♡Nambi ♬

January 4, 2018

Palak Paneer

     From the day one when i got introduced to this dish, i was bit skeptical to accept the green palak and white paneer combo. Due to which i never forced me to taste or try this dish even in hotels. But finally during our friend’s potluck time, it was one and only sidedish for chapathi. Being a crazy chapathi lover, i couldn’t leave without having chapathi so planned to try palak paneer. Immediately looted the recipe from my friend and tried on next day and the result had a heavenly taste and felt i have missed tasting this these days. I should definitely convey my thanks to her :)

ALL YOU NEED:
Spinach 2 bunches
Red chilly powder To taste
Garam masala powder 1/2 spoon
Coriander powder 1 spoon
Kasturi methi 2 spoons
Paneer cubes 10 nos.
Cinnamon 1/2 inch
Big Onion 1 No.
Tomato 1 No.
Ginger 1 inch
Garlic 4 Nos.
Cloves 4 Nos.
Elachi 1 No.
Sugar 1 tbsp
Salt To Taste
Oil 2 spoons




PREREQUISITES:
     Before going to cooking process, we need to keep the below things handy and separately.
        1. Grind ginger, garlic and elachi into a fine paste.
        2. Grind tomato as puree.
        3. Keep a pan, add cleaned spinach, salt and sugar (to retain color), do a quick sauting (really quick else you will lose the spinach green color) and grind into puree.

METHOD:
     Heat 2 spoons of oil in a pan. Once heated, add all spices, chopped onion, saute it with a pinch of salt. Add ginger, garlic and elachi paste, saute until raw smell goes off. Now its time to add tomato puree, add garam masala powder, coriander powder red chilly powder as per your taste and kasturi methi leaf, saute well until oil oozes out. Add paneer cubes give a saute with the mixture. Now its really a main part of this dish i.e. time to pour spinach puree. Adjust salt. Once you poured the puree, stir quickly and let it be in flame for 5 mins. Make sure you retain the color by cooking it in less flame for less time. Once done, add cream if required. Serve hot with roti or vegetable pulav.

♬ Sangeetha♡Nambi ♬

January 28, 2018

Chicken 65

     Who will say No to Chicken 65 ? Definetely am Not. My daughter who is 8 years, is a big (actually very big) fuzzy eater. The one and only dish i can say her's most favorite is "Chicken 65". Being a daughter of food blogger (fine, LAZY food blogger), i completely given up trying up new dishes for my daughter. Even its bit time consuming process, will never hesitate to prepare this atleast once in two weeks. So, here comes my kids most favorite dish (happy mom) chicken 65 for your views.


ALL YOU NEED:
Boneless Chicken pieces 250 gms
Kashmiri Chilly powder 1/4 cup
Red chilly powder 1 1/4
Kastoori Methi 1/2 spoon
Sliced Onion 1/2 cup
Curry Leaf 1 string
Besan Flour 1 spoon
Garam Masala Pinch
Cumin Powder 1/4 spoon
Corn flour 1 spoon
Hung Curd 1 1/2 spoon
Salt To taste


METHOD:
     Wash and cut chicken as small cubes. Place it in drainer for 20 mins, until the excess water drains off. Now take a wide pan, add chicken cubes, add all dry ingredients (Red chilly powder, Kashmiri chilly powder, corn flour, besan flour, kastoori methi and salt) and hung curd. Mix well. Add water only if required, mostly you can mariante very well with hung curd itself. If you add water, the marination shouldnot be gooey. Let it sit for an hour.
     For shallow frying, add 5 tbsps of oil in a pan, when the oil gets heated up, fry the chicken pieces in batches. As a final touch which is purely optional, using a spoon of oil, saute the sliced onion and curry leaf for few minutes and add chicken 65, toss it and serve hot with onions and lemon wedges.

Note: You can also do deep frying by adding more oil. I don't like to waste the oil (fried oil) by deep frying so i generally follow shallow frying.

- Sangeetha Nambi

January 22, 2018

Quinoa Sagomillet Idly

     As i told you all in my previous post here, my craziness towards are growing day by day. Yes, today's recipe is also comes under millets category in which i have added Sago millet and Quinoa. Members in my family from big to small including myself doesn't like the smell of Quinoa unfortunately as i have bought a big bag of Quinoa, i need to finish of as soon as possible. So started using Quinoa in all the applicable dishes like Idly, Dosa, variety rice etc. Today's recipe is going to be Quinoa rich millet idly ! Check it out below.


ALL YOU NEED:
Quinoa 2 cups
Sago Millet 1 cup
Idly rice 1 cup
Poha/Puffed Rice 1/2 cup
Urad dhall 1/2 cup
Fenugreek 1 tbsp
Salt To taste


METHOD:
     Soak Quinoa, Sago millet, Puffed rice or Flat Poha and Idly rice in water and in another bowl soak urad dhall and fenugreek. Let it rest for overnight. In a grinder, grind urad dhall and fenugreek to a fine paste by adding minimal water. (Urad dhall which am having gives more yield so used only only 1/2 cup, you can add urad dhall based on your quality or yield) Transfer the batter to a bowl. Now add soaked Quinoa, Sago millet, Idly rice and Puffed rice/Poha. (Used Puffed rice/Poha to get the fluffiness), grind it coarsely by adding required salt and minimal water until it reach between coarsely and soft consistency. Transfer it to the Urad dhall batter. Mix well until both batter mix equally. Let it rest for 7 to 8 hours for fermentation.

     After fermentation process. Take idly pan, grease the plates with oil. Pour the batter in the plates. Add some water into the idly pan and arrange the plates. Close lid. Steam the it for 15 to 20 minutes. After 20 minutes, Serve hot with some chutney.

♬ Sangeetha♡Nambi ♬

January 10, 2018

Paan Ladoo

     Paan leaf or betel leaf is considered as the nature’s best gift for digestion and as mouth freshener. This is served mandatorily after every feast ! So being a big of sweet paan, whenever i see paan stall will immediately buy without any second thought. So being crazy paan girl, this is the current trending dessert which am came/coming across from in all my fellow bloggers blog and even in the all the FB food groups. Now, it comes for your views as well.

ALL YOU NEED:
Betel Leaf 7 Nos.
Dessicated Coconut 1 cup
Condensed Milk 1/2 cup
Gulkand To fill
Salt Pinch
Ghee 1 spoon




METHOD:
     Clean and wash betel leaf and drain the water completely. Grind betel leaf along with required condensed milk (as per your sweet bud) in mixie. Heat a spoon of spoon of ghee in a pan. In a very medium flame, pour the grinded mixture, pinch of salt (just to enhance the sweet), add 1/2 cup of desiccated coconut, add more until the mixture becomes thick stir for 2 to 3 minutes. Make sure to retain the green color. Let it cool. Grease your hand with ghee, take some betel leaf mixture (as we take for poori) flatten it and make a hole inbetween and add 1/4 sp of gulkand as filling and close it. Make it as roundels. Roll it in desiccated coconut. Keep repeating the process to make ladoo. Once done, refrigerate atleast for 2 hours.

♬ Sangeetha♡Nambi ♬

January 4, 2018

Palak Paneer

     From the day one when i got introduced to this dish, i was bit skeptical to accept the green palak and white paneer combo. Due to which i never forced me to taste or try this dish even in hotels. But finally during our friend’s potluck time, it was one and only sidedish for chapathi. Being a crazy chapathi lover, i couldn’t leave without having chapathi so planned to try palak paneer. Immediately looted the recipe from my friend and tried on next day and the result had a heavenly taste and felt i have missed tasting this these days. I should definitely convey my thanks to her :)

ALL YOU NEED:
Spinach 2 bunches
Red chilly powder To taste
Garam masala powder 1/2 spoon
Coriander powder 1 spoon
Kasturi methi 2 spoons
Paneer cubes 10 nos.
Cinnamon 1/2 inch
Big Onion 1 No.
Tomato 1 No.
Ginger 1 inch
Garlic 4 Nos.
Cloves 4 Nos.
Elachi 1 No.
Sugar 1 tbsp
Salt To Taste
Oil 2 spoons




PREREQUISITES:
     Before going to cooking process, we need to keep the below things handy and separately.
        1. Grind ginger, garlic and elachi into a fine paste.
        2. Grind tomato as puree.
        3. Keep a pan, add cleaned spinach, salt and sugar (to retain color), do a quick sauting (really quick else you will lose the spinach green color) and grind into puree.

METHOD:
     Heat 2 spoons of oil in a pan. Once heated, add all spices, chopped onion, saute it with a pinch of salt. Add ginger, garlic and elachi paste, saute until raw smell goes off. Now its time to add tomato puree, add garam masala powder, coriander powder red chilly powder as per your taste and kasturi methi leaf, saute well until oil oozes out. Add paneer cubes give a saute with the mixture. Now its really a main part of this dish i.e. time to pour spinach puree. Adjust salt. Once you poured the puree, stir quickly and let it be in flame for 5 mins. Make sure you retain the color by cooking it in less flame for less time. Once done, add cream if required. Serve hot with roti or vegetable pulav.

♬ Sangeetha♡Nambi ♬