Chicken Kofta Curry and Mango Lassi

Few days back I tried this kofta curry with minced chicken instead of using mutton as we always do. It was our sunday lunch with some mango lassi. So, lets get started with the recipe now.

Serves 4-5
Cooking and Preparation Time - 30-45 mins

Ingredients :

For Kofthas :

Minced Chicken - 1 pack (as available in stores)
Turmeric powder - 1/4 tbsp
Coriander - 1/4 cup or more
Garam masala - 1/2 tbsp
Ginger Garlic paste - 1/2 tbsp
Lemon juice - 2 tbsp
Salt to taste
Oil for shallow or deep frying
Oil for cooking - 3 tbsp

For the Gravy :

Onions - 2 sliced roughly
Green chillies - 1-2
Chilli powder
Turmeric powder - 1/4 tbsp
Ginger garlic paste - 1/4 tbsp
Poppy seeds - 2 tbsp
Dry coconut - 1/4 piece

Method :

1. Dry fry poppy seeds, dry coconut and make a powder. Also, fry sliced onions separately  in 1 tbsp oil along with turmeric powder, ginger garlic paste, green chillies, chilli powder and add to the dry powder in the same mixie jar. Then grind all together to make a paste which we be the gravy.
2. Now in a bowl mix everything mentioned for making kofthas except oil.
3. Make small balls and keep them aside on a plate.
4. Deep fry/shallow fry them removing them on a tissue paper to drain excess oil.
5. Now in deep pan, fry the paste we made in a tbsp of oil for the raw smell to away. Then, to it add these kofthas and cook covered on low-medium heat for 20-25 mins.
6. Garnish with coriander and serve hot with rice or rotis.

Ingredients :

Mango - 1 skin peeled and sliced roughly
Sugar - 1/4 cup
Elaichi/Cardamom - 1-2
Yogurt - 1/2 cup
Milk - 1/4-1/2 cup
Crushed ice

Method :

1. In a blender, first blend mango slices and sugar together.
2. Then add all the other ingredients and blend nicely.
3. Serve chilled. 

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Stir Fry Thai Rice Noodles

This is the first time I have made Thai food at home. We completely enjoyed having it and will plan to make it very often from now on. I used Thai curry paste, Stir Fry Thai Rice noodles and combined it with some stir fry veggies to go with them. Believe me, the curry paste tastes just like our Indian pickle though the ingredients are different ;). So, here is the recipe. Many Thai Stir Fry sauces are also available in the grocery stores which can be used too.

Serves 2
Cooking and Preparation Time - 15-20 mins

Ingredients :

Stir Fry Thai noodles - 1 pouch
Stir Fry Vegetables - 1-1.5 cups Frozen any brand
Thai Red Curry Paste - 2-3 tbsp
Oil - 1-2 tbsp
Salt to taste

Method :

1. Microwave the packaged stir fried noodles for 1-2 mins and keep aside.
2. Heat oil in a non stick pan, add stir fry veggies and fry for a min.
3. Sprinkle salt, then add the curry paste.
4. Add, Stir Fry noodles and mix together well so that curr paste sticks together.
5. Heat on low -med heat for 5 mins and serve.

This recipe is on its way to Vegan Thai Event hosted by Priya of Akshayapataram and Vaishali of Earth Vegan.

Have a nice and sunny weekend everyone!

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Strawberry Smoothie/Lassi and an award

Ever since I tried making Lassi or Smoothie using strawberries, mangoes or any other fruits at home, I am hooked to them :D. I never thought they were so easy to make yet healthy too. We have many different varieties out there out of which I consider this one a very simple and easy one for starters like me who want to learn how to make them.

Serves 2
Preparation Time 5 mins or less

Ingredients :

Strawberries - 1 cup or 7-8 frozen thawed or fresh ones ( I prefer fresh and use for this one too)
Milk - very little 1/4 cup
Yougurt - 1/2 cup
Sugar - 4-5 tbsp or more if you prefer
Crushed Ice  as you prefer

1. Place the strawberries with sugar in a blender and mix it well.
2. Add yogurt, milk, crushed ice and blend once again.
3. Strawberry lassi or smoothie is ready. Phew isn't that a very big recipe :D. There is hardly any ;).

This entry is on its way to Refreshing Drinks- RD ( Research and development for summer hosted by AnuSriRam.

And, now for the award. Madhu and Trupti my dear blogger friends have passed me this award. I feel very happy and on top of the world. I thank both of them for thinking of me. Also, thank all of my blogger friends for their love and support.

 

Award is kind of new to me so, if I am wrong somewhere please forgive me. I pass this award to all my blogger friends and wish could do more justice if the number was infinite :). Kindly accept this award my dear friends. Just because I miss or did not mention anyone's name in the list dont think you are not award worthy. This is for all of you. So,enjoy!

Now for the rules:

1) Add the logo of the award to your blog.
2) Add a link to the person who awarded it to you.
3) Nominate at least 7 other blogs (Only if you like).
4) Add links to those blogs on your blog.
5) Leave a message for your nominees on their blog

Asha : If at all there is anything beyond an award I would like to present it to her making an exception. She is one energetic woman who not only cooks delicious recipes, entertains us with her chit chat we all love to hear, cheers up everyone, inspiring us leaving her lovely comments, giving us her never ending love. My hats off to this super woman.

Usha(Veg Inspirations), Mangala Bhat (Recipe 24/7), Super Chef (Mirch Masala), Varsha (Will ' O the Wisp), Anu SriRam (Chandrabaga), Mahima's Kitchen, Priya's Sourashtrian Kitchen, Varunavi (My Kitchen's Aroma), Srivalli , Sia, VineelaSiva, Vibaas, Uma, Malar, Priya of Akshyapatram, Pooja, Priya of Srikar's Kitchen, Prathibha, Ranjani, Shama,Ramya Vijaykumar, Kitchen Flavors, Aquadaze, Sharmilee,Meeso, Deesha, Le @HC  and so on.

Okay girls, I am short of names but this is for everyone :). Congrats all of you in advance. :) Enjoy!

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Cucumber Chaaru with Fried Salmon

One of the most favored foods of S is fish. I am allergic to Shrimp so, it is out of question to try it but, fish I used to have it in India that too the non smelly ones very occassionally. After coming to US, never tasted it except once or twice due the smell. I would appreciate your tips or tricks on how to remove the fish smell or to buy one that does'nt smell :D. This is a simple fried version of salmon fillets. We normally use  frozen ones available in Costco.

I normally buy cucumbers from the Indian grocery for making salads or using them in raitas, but from few months I have been buying English cucumbers from Costco. Unlike the ones at Indian groceries they are seedless so, grating and cutting them is so so easy. Most of all they stay for almost 3 weeks. They are big and come as a set of 3. Why am I telling all this to you :)? because, I made Chaaru with these cucumbers and it was so tasty.

Fish Fry

Serves -1
Cooking and Preparation Time - 15-20 mins

Ingredients :

Salmon Fillet - 1 (Atlantic Salmon Frozen Type) thawed
Lemon Juice - 2 tbsp
Salt to taste
Chilli powder - 1/4 -1/2tbsp
Coriander powder - 1/4 tbsp
Cumin powder - 1/4 tbsp
Pepper powder - 1/4 tbsp
Oil - 2-3 or more tbsp
Few Curry leaves

Method :

1. Rub the lemon juice on the fillet and keep aside.
2. In a small bowl, mix together all the spices along with 1/2 tbsp oil keeping the rest for frying. You will have a spice paste.
3. Now rub this paste nicely on the fillet and refrigerate it for 30 mins.
4. In a non stcik pan, heat the remaining oil add curry leaves and then the marinated fillet.
5. Fry it on low-medium heat turning sides slowly and cook covered until fish gets cooked.
6. Serve hot along with rice and dal.

Cucumber Chaaru

Serves 3-4
Cooking and Preparation Time- 30 mins

Ingredients :

Cucumber -1 cup or more Any type (but I used english ones) skin peeled and diced
Toor Dal - 1/2 cup pressure cooked with 2-3 whistles along with turmeric pwder(1/4 tbsp), a drop of oil and salt (very small qty)
Tamarind juice - 1 cup dilute not very tangy
Onion - 1 small sliced
Green chillies - 2 slit vertically
Few curry leaves
Mustard + Cumin seeds - 1/2 tbsp pr more
Chilli powder - 1/2 tbsp increase or decrease according to your spice levels
Oil - 2 tbsp
Salt to taste
Coriander - 1/4 cup finely chopped

Method :

1. Mash the cooked dal and keep aside.
2. Heat oil in a deep pan add, cumin, mustard, sliced onions, green chillies, curry leaves and fry until the onions are fried.
3. Then add, cucumbers and salt.
4. Cook covered for 5 mins on medium heat till you notice that they are cooked or 3/4 cooked.
5. Then add chilli powder, coriander chopped and saute well.
6. Now add tamarind water and mix well.
7. Then add, mashed dal and add water if necessary to dilute it if its thick.
8. Now let it come to a boil and reduce heat to low and cook for 5 more mins.
9. Cucumber Chaaru is ready to be served along with rice and your favorite curry.

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Pesarattu Palli Chutney / Moong Sprouts Dosa Peanut Chutney

Pesarattu,  a south indian breakfast or tiffin is made with Moong Sprouts and tastes like heaven when had in combination with ginger chutney or which we call it as allam tokku :D. I made peanut or palli chutney and it was good too. S loves Pesarattu a lot which makes me remember my neice Jahnavi who likes it too ;). For garnishing it, one can use grated ginger, cumin seeds, finely chopped onions which are all the ones I have seen so far :). If you know something else you can add it too :D. Green chillies are S's enemies :) and he freaks out if he sees them any where in the food. So, I grind them along with the sprouts to avoid that ;).

Serves 3-4
Cooking and Preparation Time 20 mins or more approx to make around 4-5 dosas (may vary from person to person)

Ingredients :

Moong Sprouts - 2 cups
Rice - Any type - 1/4 cup
Ginger - 1 inch (skin peeled)
Green Chillies - 2 medium increase or decrease according to your spice levels
For garnishing - finely chopped onions, cumin seeds, grated ginger, green chillies finely chopped
Salt to taste
Oil for drizziling around the dosas

Method :

1. Soak Moong Sprouts and Rice together after washing them until you see clear water for 8-10 hrs before grinding into a paste along with green chillies and ginger piece. I usually soak it in the morning at 8 a.m and grind it the evening at 6 p.m. One can soak it one day before too. (No diiference of taste will be there.) Add salt to the batter after grinding it into a paste.
2. Heat a non stick pan preferably and pour spoonfuls of batter on it and spread it in circular motion.
3. Scrape of any excess thick batter and add oil on the sides.
4. Now toppings can be added.
5. Let it heat for few mins till you notice that it is turning color and remove it from heat.
6. Serve hot with your favorite chutney.

You can find the recipe to make Peanut/Palli Chutney in my Tiffins/Breakfast (Dosa) section.

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