Showing posts with label birthday. Show all posts
Showing posts with label birthday. Show all posts
Aloo Jamun Virtual Birthday Party to Preeti
Tuesday, May 20, 2014
As i told earlier, August is a month of celebration for me.. I just finished my birthday two days back and one of my friend, a food blogger,a humble human and a down to earth person is celebrating her birthday today. She is well known for her photography skills, many beautiful creative dishes and very much for her droolworthy non vegetarian dishes. She is none other than PT aka Preeti who blogs at Indian Kitchen, i crossed Preeti last year through this immense blogging world and immediately i started fallen in love with her space. I never thought that a day we both will get closer, thank god it happened and now Preeti is one of my best and close buddy aka sister.She call me Akka with loads of love, i always stunned by her humble attitude and the way she blogs constantly, do you know she blogged almost 600+ posts within a year. Am thanking everyday this virtual world for giving me this much sweet,lovable sisters.We chosed sweets and savouries for Preetis virtual birthday party and i chosed immediately one of her recent post Aloo Jamun aka potato jamun eventhough i have a bunch of bookmarked dishes to do from her space.
Happy birthday Preeti sis,may your birthday bring a smile to your face,happiness to your heart and many blessings to your life, may your big day be as special as your are special to me. Have a magical birthday and be happy everyday sis..
Trust me these aloo jamuns are seriously mindblowing, succulent, juicy and dangerously addictive. They are quite easy to prepare with less ingredients,am sure if you make this potato jamun at home you wont ever run behind the store bought jamun mix. Never thought that mashed potatoes makes a wonderful spongy juicy jamuns.
Enjoy your virtual birthday party Preeti, we enjoyed thoroughly this succulent jamuns, now its my most favourite sweets, a pect sweet for my sweet tooth and loved it to the core.
Coming to the post, this post also suits pectly for this weeks blogging marathon, we can make jamuns in huge quantity but they are served obviously as mini servings/single servings.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31.
Recipe source: Preeti
Combine the ghee, baking soda in a mixing bowl, add the maida to it and mix well.
Cook in lower flame else the balls wont get well cooked inside.
Happy birthday Preeti sis,may your birthday bring a smile to your face,happiness to your heart and many blessings to your life, may your big day be as special as your are special to me. Have a magical birthday and be happy everyday sis..
Trust me these aloo jamuns are seriously mindblowing, succulent, juicy and dangerously addictive. They are quite easy to prepare with less ingredients,am sure if you make this potato jamun at home you wont ever run behind the store bought jamun mix. Never thought that mashed potatoes makes a wonderful spongy juicy jamuns.
Enjoy your virtual birthday party Preeti, we enjoyed thoroughly this succulent jamuns, now its my most favourite sweets, a pect sweet for my sweet tooth and loved it to the core.
Coming to the post, this post also suits pectly for this weeks blogging marathon, we can make jamuns in huge quantity but they are served obviously as mini servings/single servings.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31.
Recipe source: Preeti
4nos Potatoes (medium sized & cooked)
2tbsp Flour
1tsp Ghee
A pinch baking soda
Sugar syrup:
2cups Sugar
1cup Water
3nos Cardamom pods
1/4tsp Rose essence
Mash the cooked potatoes well and keep aside.
Combine the ghee, baking soda in a mixing bowl, add the maida to it and mix well.
Now add the mashed potatoes and knead everything as a smooth dough without adding water, if the dough is still sticky,add more flour.
Keep aside for 10-15minutes.
Grease your palm with little oil and pinch out lemon sized balls out of the dough.
Meanwhile prepared the sugar syrup with sugar and water.
Heat it in medium flame until the sugar gets dissloves,add the essence, crushed cardamom pods and cook for few more minutes until you get a single string constitency.
Heat the oil for frying, keep in medium flame, fry the rolled balls in medium flame until they turns golden brown.
Cook in lower flame else the balls wont get well cooked inside.
Fry the balls in small batch,drop the fried balls to the sugar syrup.
Let it soak for 2hours and serve.
Butter Pulao Mughlai Kesar Murg Bread 65 A Virtual Birthday Party for Divya Pramil
Sunday, April 6, 2014
Celebrating virtually a friends birthday, seriously am loving it. Eventhough many miles separates us we, a bunch online friends aka bloggers trying our best to celebrate birthday of each and every person of our small group. Today Divya Pramil of You Too Can Cook, a young and bubbly chef aka one of my best sister celebrates her birthday and we cooked few party dishes from her space to celebrate this day.
Happy Birthday Divya Pramil, make god bless you.Look up to the sky, too many stars are shinning up there, i want to see you shinning like a star on the sky of life, have a sparkling birthday Sister.
To a wonderful person i crossed in this virtual world, i cooked three dishes from her space to celebrate virtually her birthday. She shares many beautiful dishes and her breath taking clicks will definitely tempt you also you will learn easily her dishes through her stepwise pictures. Hope Divya will love and enjoy my virtual treat, but seriously everyone at home enjoyed this beautiful dishes and Bread 65 is our recent favourite.Dont forget to check out Sangee,Manjula Bharath,Divya Prakash,Vijayalakshmi,Preeti Tamilarasan,Shama Nagarajan,Priya Ranjit and Pretika the other bloggers joining their hands with me. Go through their blog and enjoy the virtual feast we cooked for Divyas virtual birthday party.
Butter Pulao from Here
1cup Basmati rice (washed & soaked for 30minutes)
1no Onion (big& sliced)
1no Green chilly (slit opened)
2nos Garlic clvoes (chopped)
1/2tsp Pepper powder
10nos Cashew nuts
5nos Raisins
Salt
3tsp Butter
2cups Water
Heat a pan,add a teaspoon of butter, add the cashew and fry until they turns golden brown.
Add the raisins to the same butter and fry until they turns brown. remove and keep aside.
In a pressure cooker, heat two teasppon of butter,once the butter starts melting, add the slit opened green chilly,chopped garlic, saute for few seconds.
Add the sliced onions,saute well until they turns transculent.
Now add the salt, pepper powder,cook for few more minutes.
Add the soaked basmati rice,saute for a minute, add 2cups of water, stir.
Now add the fried cashews,raisins, give a stir and close the cooker with a lid, dont put the weight and cook the rice in low flame.
After 5 minutes, check the water and rice, if the rice is cooked and no more water, out off the stove.
If the rice is not cooked again for few minutes.
Toss gently the rice, dont stir much and serve with raita.
Bread 65 from Here:
3nos Bread slices
1/4cup Gram flour
1tbsp Rice flour
2tsp Cornflour
1pinch Baking soda
1/2tsp Ginger garlic paste
Few curry leaves (chopped)
1tsp Red chilly powder
1/4tsp Fennel seeds (crushed)
Salt
Oil for frying
Yellow food colour - A pinch
Cut the bread slices as small cubes.
Take a medium size bowl with gram flour,corn flour,rice flour,baking soda,ginger garlic paste,chopped curry leaves, red chilly powder,crushed fennel seeds, salt and yellow food colour, make a thick batter by adding enough water.
Batter should not be watery.
Heat the oil for deepfrying, dip gently the bread cube in the prepared batter and drop immediately the hot oil.
Fry until they turns brown, dont over crowd and fry in small batches.
Remove from oil and drain the excess of oil with a paper towel.
Enjoy!
Mughlai Kesar Murg/Saffron Chicken from Here
1/2kg Chicken
2cups Thick curd or Yogurt
1/2cup Warm milk
3tbso Fresh cream
1tsp Saffron
1/2tsp Ginger powder
1tsp Red chilly powder
2tsp Coriander powder
1/2tsp Fennel powder
1/4tsp Turmeric powder
a pinch Asafoetida powder
1tsp Cumin seeds
Salt
Oil
Chopped coriander leaves (optional)
Wash the chicken pieces thoroughly, add the curd,ginger powder,chilly powder,coriander powder,fennel powder,turmeric powder,salt and mix well until the chicken pieces gets well coated.
Keep aside for half an hour.
Meanwhile soak the saffron strands in warm milk and keep aside.
Heat a kadai with oik, once it gets hot, gently remove the spiced curd coating from the chicken and drop it in hot oil.
The curd may get dispersed in oil,but dont worry,fry the chicken until they get half cooked.
Remove the chicken pieces from oil.
Heat an another pan with oil, let crack the cumin seeds, add the asafoetida.
Now add the curd mixture used for the chicken marination,stir well and cook for few minutes until the oil gets separates.
Add the fried chicken, stir well.
Add a cup of water to the cooking chicken and cook everything in medium flame until the gravy gets thickens.
Finally add the saffron milk,cook for few minutes.
Add finally the fresh cream,mix well and remove from flame.
Garnish with chopped coriander leaves.
Enjoy with butter pulao.
Sending to Srivallis Side dish Mela.
Happy Birthday Divya Pramil, make god bless you.Look up to the sky, too many stars are shinning up there, i want to see you shinning like a star on the sky of life, have a sparkling birthday Sister.
To a wonderful person i crossed in this virtual world, i cooked three dishes from her space to celebrate virtually her birthday. She shares many beautiful dishes and her breath taking clicks will definitely tempt you also you will learn easily her dishes through her stepwise pictures. Hope Divya will love and enjoy my virtual treat, but seriously everyone at home enjoyed this beautiful dishes and Bread 65 is our recent favourite.Dont forget to check out Sangee,Manjula Bharath,Divya Prakash,Vijayalakshmi,Preeti Tamilarasan,Shama Nagarajan,Priya Ranjit and Pretika the other bloggers joining their hands with me. Go through their blog and enjoy the virtual feast we cooked for Divyas virtual birthday party.
Butter Pulao from Here
1cup Basmati rice (washed & soaked for 30minutes)
1no Onion (big& sliced)
1no Green chilly (slit opened)
2nos Garlic clvoes (chopped)
1/2tsp Pepper powder
10nos Cashew nuts
5nos Raisins
Salt
3tsp Butter
2cups Water
Heat a pan,add a teaspoon of butter, add the cashew and fry until they turns golden brown.
Add the raisins to the same butter and fry until they turns brown. remove and keep aside.
In a pressure cooker, heat two teasppon of butter,once the butter starts melting, add the slit opened green chilly,chopped garlic, saute for few seconds.
Add the sliced onions,saute well until they turns transculent.
Now add the salt, pepper powder,cook for few more minutes.
Add the soaked basmati rice,saute for a minute, add 2cups of water, stir.
Now add the fried cashews,raisins, give a stir and close the cooker with a lid, dont put the weight and cook the rice in low flame.
After 5 minutes, check the water and rice, if the rice is cooked and no more water, out off the stove.
If the rice is not cooked again for few minutes.
Toss gently the rice, dont stir much and serve with raita.
Bread 65 from Here:
3nos Bread slices
1/4cup Gram flour
1tbsp Rice flour
2tsp Cornflour
1pinch Baking soda
1/2tsp Ginger garlic paste
Few curry leaves (chopped)
1tsp Red chilly powder
1/4tsp Fennel seeds (crushed)
Salt
Oil for frying
Yellow food colour - A pinch
Cut the bread slices as small cubes.
Take a medium size bowl with gram flour,corn flour,rice flour,baking soda,ginger garlic paste,chopped curry leaves, red chilly powder,crushed fennel seeds, salt and yellow food colour, make a thick batter by adding enough water.
Batter should not be watery.
Heat the oil for deepfrying, dip gently the bread cube in the prepared batter and drop immediately the hot oil.
Fry until they turns brown, dont over crowd and fry in small batches.
Remove from oil and drain the excess of oil with a paper towel.
Enjoy!
Mughlai Kesar Murg/Saffron Chicken from Here
1/2kg Chicken
2cups Thick curd or Yogurt
1/2cup Warm milk
3tbso Fresh cream
1tsp Saffron
1/2tsp Ginger powder
1tsp Red chilly powder
2tsp Coriander powder
1/2tsp Fennel powder
1/4tsp Turmeric powder
a pinch Asafoetida powder
1tsp Cumin seeds
Salt
Oil
Chopped coriander leaves (optional)
Wash the chicken pieces thoroughly, add the curd,ginger powder,chilly powder,coriander powder,fennel powder,turmeric powder,salt and mix well until the chicken pieces gets well coated.
Keep aside for half an hour.
Heat a kadai with oik, once it gets hot, gently remove the spiced curd coating from the chicken and drop it in hot oil.
The curd may get dispersed in oil,but dont worry,fry the chicken until they get half cooked.
Remove the chicken pieces from oil.
Heat an another pan with oil, let crack the cumin seeds, add the asafoetida.
Now add the curd mixture used for the chicken marination,stir well and cook for few minutes until the oil gets separates.
Add the fried chicken, stir well.
Add a cup of water to the cooking chicken and cook everything in medium flame until the gravy gets thickens.
Finally add the saffron milk,cook for few minutes.
Add finally the fresh cream,mix well and remove from flame.
Garnish with chopped coriander leaves.
Enjoy with butter pulao.
Sending to Srivallis Side dish Mela.
Low Fat Vada Curry A Virtual Birthday Party for Vardhini
Monday, January 20, 2014
A bunch of my blogger friends are celebrating their birthday during July and august,so obviously you wont be disappointed to see how virtually we are celebrating their birthday. Today, 10th July my friend Vardhini of Cooks Joy celebrates her birthday. To celebrate her birthday, myself along with my other blogger friends chosed to cook Vegan dishes from her space.Hope Vardhini will definitely enjoy our virtual vegan treat and am sure she will definitely have a blasting birthday with her family.
Birthday are special occasions and they call for special celebrations.Happy birthday Vardhini, hope your day is filled with lots of love,happiness and laughter.May all your birthday wishes comes true.
To celebrate Vardhinis birthday virtually, i cooked up her low fat vada curry. Vada curry is a delicious channa dal based curry prepared either with deep fried channadal fritters or else with left over masala vadas. But while going through Vardhinis space, i got hooked to her low fat version of vada curry where she steam cooked spiced channadal balls and prepared her vada curry. I prepared this low fat vada curry for our saturday dinner, seriously i had two more dosas with fingerlicking vadacurry. Vada curry with fried channadal fritters or steam cooked, they tastes fantabulous and thanks to Vardhini for sharing this healthy and low fat version of famous South Indian Vada curry.
Recipe Source: Cooks Joy
Steamed balls:
1cup Channadal/Bengal Gram (soaked for 2hrs)
3nos Dry red chillies
2nos Garlic cloves
1tsp Fennel seeds
Salt
1no Onion (chopped)
Curry leaves
Chopped coriander leaves
For gravy:
1no Onion (chopped )
2nos Tomatoes(ripend & medium sized)
2nos Green chillies (slit opened)
1/2tsp Turmeric powder
1/2tsp Sambar powder
1inch Cinnamon stick
2nos Cloves
1tsp Fennel seeds
Salt
Grind the soaked channadal with dry red chillies,garlic cloves,fennel seeds and salt as bit coarse paste.
Transfer the grounded channadal paste to a bowl, add the chopped onions,curry leaves and chopped coriander leaves,mix it well.
Make balls from channadal batter and steam cook them for 15minutes.
Heat oil in a pan, fry the cloves,cinnamon stick and fennel seeds until they turns brown.
Add the chopped onions,slit opened green chillies and saute until the onions turns transculent.
Add now the chopped tomatoes,sambar powder and cook until they turns soft.
Add 3-4cups of water, salt and turmeric and bring it to boil.
Take the steam cooked balls and mash them slightly with fingers (since we need big chunks of these steamed balls,take care not to mash much), add to the boiling mixture.
Add all the mashed balls and cover the pan with lid and cook for 15minutes until the gravy until bit thick.
Serve hot with idlis or dosas.
Sending to Srivallis Side dish Mela.
To celebrate Vardhinis birthday virtually, i cooked up her low fat vada curry. Vada curry is a delicious channa dal based curry prepared either with deep fried channadal fritters or else with left over masala vadas. But while going through Vardhinis space, i got hooked to her low fat version of vada curry where she steam cooked spiced channadal balls and prepared her vada curry. I prepared this low fat vada curry for our saturday dinner, seriously i had two more dosas with fingerlicking vadacurry. Vada curry with fried channadal fritters or steam cooked, they tastes fantabulous and thanks to Vardhini for sharing this healthy and low fat version of famous South Indian Vada curry.
Recipe Source: Cooks Joy
Steamed balls:
1cup Channadal/Bengal Gram (soaked for 2hrs)
3nos Dry red chillies
2nos Garlic cloves
1tsp Fennel seeds
Salt
1no Onion (chopped)
Curry leaves
Chopped coriander leaves
For gravy:
1no Onion (chopped )
2nos Tomatoes(ripend & medium sized)
2nos Green chillies (slit opened)
1/2tsp Turmeric powder
1/2tsp Sambar powder
1inch Cinnamon stick
2nos Cloves
1tsp Fennel seeds
Salt
Grind the soaked channadal with dry red chillies,garlic cloves,fennel seeds and salt as bit coarse paste.
Transfer the grounded channadal paste to a bowl, add the chopped onions,curry leaves and chopped coriander leaves,mix it well.
Make balls from channadal batter and steam cook them for 15minutes.
Heat oil in a pan, fry the cloves,cinnamon stick and fennel seeds until they turns brown.
Add the chopped onions,slit opened green chillies and saute until the onions turns transculent.
Add now the chopped tomatoes,sambar powder and cook until they turns soft.
Add 3-4cups of water, salt and turmeric and bring it to boil.
Take the steam cooked balls and mash them slightly with fingers (since we need big chunks of these steamed balls,take care not to mash much), add to the boiling mixture.
Add all the mashed balls and cover the pan with lid and cook for 15minutes until the gravy until bit thick.
Serve hot with idlis or dosas.
Sending to Srivallis Side dish Mela.
Subscribe to:
Posts (Atom)
