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Showing posts from March 27, 2009

Spicy Home-Made Chicken Burger With French Fries

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Whenever I get free time or just to relax my mind normally I will watch food network esp Rachael's 30 Minutes Meal. I'm a great fan of her as she also like to play with her ingredients just like me.She always like to make her own burger mixing different kinds of meats and she can make burger patties with anything she gets her hands on. I was so engrossed in her burger making skills and want to try it out. One morning out of the blue moon my son mentioned that he wants me to prepare burger at home for breakfast and I was really happy that at last I got a chance to show my talent in making burgers.I'm making a Spicy Chicken burger with French Fries with a different twist..I was keeping my hands across while my hubby had his first bit...show a big smile on his face..I have done it..done it.I was so happy that didn't know that I was jumping with joy..would like to share my happiness with all my fellow bloggers and well wishes...please try out the recipe and drop your comm…

Wheat Rava Upma

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Wheat Rava Upma

Ingredients:
Serving Size: 4

2 cup broken wheat rava
1 large onion chopped finely
2 green chilies minced finely
1tsp mustard seeds
1/2tsp cumin seeds
1tbsp ural dhal
1tbsp channa dhal
1 sprig curry leaves
5 cups warm water
1 cup warm milk
chopped coriander leaves

Preparation Methods:
Coat a non-stick pan with 2tbsp oil. Once heat splutter mustard seeds,cumin seeds,ural dhal,channa dhal and curry leaves followed by the chopped onions and green chilies. Once the onions turn transparent add 5 cups of warm water and 1 cup of warm milk. As the water starts to boil add the wheat rava slowly and stirring at the same time to avoid any lumps. Cover the pan with lid and stirring occasionally to prevent them from sticking to the bottom. Adjust the level of salt and remove from flame. Serve hot with chopped coriander leaves.

Note: My hubby like to eat wheat rava upma with either curd or spicy tomato rasam and mango ginger pickles.

Chicken 65

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Chicken 65

Ingredients:
Serving Size: 4

1lb chicken breast chopped
4 tbsp chilli powder
1/4tsp turmeric powder
1tsp garam masala
3tbsp lime juice
1tbsp ginger garlic paste
1tbsp curry chicken masala
1tbsp beaten curd
salt and pepper to taste accordingly
chopped coriander leaves.

Preparation Methods:
Marinate the chopped chicken with all the ingredient and refrigerator overnight. Heat a large wok with enough vegetable oil on medium flame. Once heated deep fry the chicken cube until golden brown.Drain on paper towel and serve hot with chopped coriander leaves.

Stir- Fried Vadai Masala

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Stir-Fried Vadai Masala

Ingredients:
Serving Size: 4
1 cup thosia batter
2 cup chopped onions
1/2tsp fennel seeds
1 cup chopped coriander leaves
1 large chopped tomatoes
1tsp gram masala
1tbsp chicken curry masala
1tsp chili powder
1tbsp crushed chili flask
1/2tsp mustard seeds
1/4tsp cumin seeds
1tbsp roasted peanuts
1tbsp roasted cashew nuts
2tbsp kara mixture- brought from Indian store
2tbsp crushed tomato puree
salt to taste

Preparation Methods:
In a bowl add the thosai batter with half of the chopped onions and coriander leaves,green chilies and fennel seeds. Mix them well and deep fry them until golden brown. Drain on paper towel and chop them up. Keep aside.

Coat a medium non-stick pan splutter mustard ,cumin and chilli flask followed by the remaining chopped onions and tomato. Once the onions and tomato become tender add all the spice powder and saute till the raw smell of the spices are removed.Then add the chopped vadai with roasted peanuts,cashew nuts and mixture. Let the vadai absorb the spic…

Poached Egg Masala

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Poached Egg Masala

Ingredients:
Serving Size: 4

4 large eggs at room temperature
2tbsp vinegar
1 large chopped onions
1 large chopped tomatoes
1tsp gram masala
1tbsp chicken curry masala
1tsp chili powder
1tbsp crushed chili flask
1/2tsp mustard seeds
1/4tsp cumin seeds
chopped coriander leaves
2tbsp crushed tomato puree
salt to taste

Preparation Methods:
In a large saucepan boil 2 cups of water ,salt and add the vinegar on a high flame. Once it starts boil break the eggs one by one slowly into the water. Make sure you don't over-crowd them- give enough space. Cover and let eggs to be cooked. Once they are cooked-allow them to cool off and then chop them up. Keep aside.

Coat a medium non-stick pan splutter mustard ,cumin and chilli flask followed by the chopped tomatoes and onions. Once the onions and tomato become tender add all the spice powder and saute till the raw smell of the spices are removed. Finally add the chopped eggs and mix well. Adjust the level of salt and remove from falme.Serve ho…