Monday, April 26, 2010

Chicken Hakka Noodles

  • Hakka noodles 1 packet
  • Sliced capsicum 1 med
  • Sliced cabbage 1/2 cup
  • Sliced beans 1/2 cup
  • Spring onion 1/4 cup
  • Sliced carrot 1 big
  • Chicken 1/4 kg
  • Chopped ginger 1 Tsp
  • Chopped garlic 1 Tsp
  • Pepper pdr 2 Tsp
  • Tomato sauce 1 Tsp
  • Chilly sauce 1 Tsp
  • Soy sauce 2 Tsp
  • Vinegar 1 Tsp
  • Salt 
  • Oil
Cook noodles with salt and little oil. Drain it and keep it under running water for a few secs. Pour little oil into it and combine well. Cook chicken with salt and pepper pdr. Cut it into thin pieces and keep it aside.  Mix together tomato sauce, chilly sauce, soy sauce, vinegar and keep it aside. Heat oil in a pan and add the chopped ginger and garlic. Saute it for few seconds and add the sliced capsicum, cabbage, beans and carrot. Cook it in high flame for 5 minutes. Reduce the heat and pour the sauce mixture. Mix well. Add the chicken pieces and chopped spring onion into it and combine well. Finally add the cooked noodles and mix well. Cook it for few more mins.

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Thursday, April 15, 2010

Hershey's Chocolate Cake... and a short break...!!

This is especially for celebrating my darling hubby's birthday....!! All are welcome to join in....!!

...and, I would like to mention to all my blogger friends that I would be taking a break for the new arrival in my family which is due in July....!! I am really looking forward to it. However, I will be posting recipes regularly but may not be able to respond to your queries soon enough... hope you will all continue to support me, as you have always done, during this time as well....!!

  • All purpose flour 1 3/4 cup
  • Cocoa pdr 3/4 cup
  • Baking pdr 1 1/2 Tsp
  • Baking soda 1 1/2 Tsp
  • Sugar 2 cup
  • Vegetable oil 1/2 cup
  • Vanilla essence 2 Tsp
  • Boiling water 1 cup
  • Milk 1 cup
  • Salt 1 Tsp
  • Egg 2
Preheat the oven to 180 deg C or 350 deg F. Grease two 9 inch pans and keep it aside. Combine the dry ingredients in a big bowl. Then add the wet ingredients except boiling water into it and beat for 2 mins in med speed. Stir in boiling water and combine well. Pour it into the greased pan and bake it for 30 to 35 mins. Transfer it onto the wire rack and cool it.

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Sunday, April 11, 2010

Chicken Vindaloo

  • Chicken 1/2 kg
  • Onion 1 big
  • Kashmiri chilly 8
  • Pepper 2 to 3
  • Clove 2 to 3
  • Star anise 2
  • Cinnamon 1 big piece
  • Cumin seeds 1/4 Tsp
  • Turmeric pdr 1/4 Tsp
  • Vinegar 2 to 3 Tbsp
  • Sliced onion 1 big
  • Chopped tomato 2 small
  • Ginger paste 1/2 Tsp
  • Garlic paste 1/2 Tsp
  • Sugar 1/2 Tsp
  • Water
  • Salt
  • Oil
Clean and cut the chicken into med pieces. Sauté one big onion in oil and keep it aside. Soak kashmiri chilly, pepper, cinnamon, clove, star anise, cumin seeds and turmeric pdr in vinegar and grind it well with sauted onion. Keep it aside. Heat oil in a kadai and add the thinly sliced onion. Stir it for few mins and add the tomato, salt and grounded masala mix. Roast it well and add the chicken pieces and water. Cook it. When the chicken is half cooked, add the ginger garlic paste and combine well. When it is fully cooked, add sugar and little vinegar into this and mix well.
Recipe Courtesy: Vanitha Pachakam

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Thursday, April 8, 2010

Fish Curry with Coconut Milk


  • Fish 1/2 kg
  • Sliced onion 2 big
  • Sliced garlic 5 to 10
  • Sliced ginger 1 big piece
  • Sliced green chilly 3
  • Turmeric pdr 1/2 Tsp
  • Coriander pdr 1 Tsp
  • Chilly pdr 2 Tsp
  • Thick coconut milk 1 cup
  • Semi thick coconut milk 1 cup
  • Kudampuli (gamboge) 2 piece
  • Curry leaves
  • Mustard seeds
  • Salt
  • Oil
Clean and cut the fish into medium pieces. Add little water into the spice powders and keep it aside. Soak the kudampuli in little water. Heat oil in a pan and add mustard seeds. Allow it to splutter and add sliced onion, garlic, ginger, chilly, curry leaves and salt. Saute till it turns light brown. Then add the masala paste and stir it till it is void of the raw smell. Then add the kudampuli and semi thick coconut milk. Heat it in low flame and add the fish into it. Cover it and cook well. Then pour the thick coconut milk and heat it for few mins. Remove it from fire.

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Sunday, April 4, 2010

Brinjal Chutney


  • Brinjal 1/4 kg
  • Turmeric pdr 1/4 Tsp
  • Vinegar 2 to 3 Tbsp
  • Jaggery 2 Tbsp
  • Ginger 1 big piece
  • Garlic 5 pods
  • Dry chilly 5
  • Cinnamon 1 small piece
  • Cardamom 3
  • Peppercorn 4
  • Clove 2
  • Oil

Clean and cut the brinjal into small pieces. Heat oil in a pan and add ground ginger, garlic and dry chilly along with turmeric pdr and fry it for few mins. Add brinjal and cook it well. Add vinegar and jaggery into the brinjal and stir it till the oil starts separating. Sprinkle powdered spices into this and cool it. Transfer it to a bowl.

[Recipe Courtesy: Sanjeev Kapoor Recipes.]

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