Showing posts from July, 2009

Murgh Musallum

I cannot believe that I have reached 250 post of my recipes in my blog...This recipe would be my 250th recipe.Time really flies I guess. I started my blog somewhere back in 2008. I'm really glad that many have tried my recipes and useful to many..Thanks for all of your encouragement in improving my taste bud of my cooking.

My 250th post would be Murgh Musallum which is simply Moghul Style Chicken Curry.

What's the actually the story of naming this recipe as Murgh Musallum. The source is taken form Wikipedia:
Mughlai cuisine (Urdu: مغلای ) is a Pakistani and Indian cuisine, influenced by the imperial kitchens of the Mughal Empire. It represents the cooking style used in Delhi and Punjab (now partitioned between India, and Pakistan). The cuisine is strongly influenced by Persian, and Turkic cuisines of Central Asia. The cuisine of most Pakistani and Indian restaurants in UK and USA can be termed Mughlai. The tastes of Mughlai cuisine vary from extremely mild to spicy, and is often…

Spicy Cheesy Tortellini

Spicy Cheesy Tortellini

Serving Size:5

1 package Cheese Tortellini
3tbsp extra virgin olive oil
1/4 cup chopped onion
4 cloves garlic chopped
2tbsp crushed dried basil
1tsp Italian seasonings
1 can (14.5 ounces) recipe-ready diced tomatoes undrained
2 red chilies peppers seeded and minced
3 drops hot pepper sauce

For Spicy Pasta Sauce:
2tbsp olive oil
1tbsp chopped fresh garlic
1/2 cup onion (cut in large chunks)
1/2 cup green pepper (diced in large pieces)
1/2 cup red pepper (diced in large pieces)
1/8 teaspoon cayenne pepper
1 cup chicken stock
2tbsp cold water
1tbsp cornstarch, mix with cold water to form a slurry
salt and pepper
chopped coriander.basil and mint leaves

Heat oil in sauté pan.Add garlic and sauté for 30 seconds. Add onions, sauté one minute, then add peppers and continue to sauté another minute.De-glaze with chicken stock, reducing by half and add the cayenne peeper-bring to boil and simmer for 10minutes.Thicken with cornstarch to desired consistency.Season with salt and pepper …

Daal Iddly With Stuffed Mint Chutney

Daal Iddly With Stuffed Mint Chutney

My kids has being refusing to eat iddlies. They prefer to have dosai rather than iddlies. That's when I tried out Kanchipura Iddly recipe given by my hubby's colleague. It was a big hit and my kids love it so much. They want to have iddlies every day, so I prepared this recipe and it was a success too. Hope you too will find the recipe delicious too.

Serving Size: 5

1 cup iddly batter
1/4 cup ural daal
1/4 cup moong daal
1/4 cup channa daal
1/4 cup well beaten fresh curd
salt to taste
a pinch of hing powder
a pinch of baking soda (optional)
a few spoons of mint chutney

Preparation Methods:
Soak the daal for 4 hours and grind them into a fine mixture. Transfer the mixture into a large bowl. Add the iddly batter and remaining ingredients except the mint chutney. Leave it for about 2 hours. Grease the iddly plate with oil and add 1tbsp of the mint chutney and then pour a big spoonful of the batter. Steam cook for 15-20 minutes till they are done…

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