MY SECOND AWARD

I have been honoured with 2nd award from some of my wonderful blogger friends. Thanks a lot to one and all who passed this award to me.
I am honoured with 'Liebster' award by MS. PRATHIBA SREJEETH from COOK-EZEE.
COOK-EZEE is wonderful blog and I wish everyone to visit and follow this blog to check the innovative and exceptional recipes. For the beginner it is one best blog I recommend and for the experts one best blog to discover and add new recipes to their account. I thank Prathibha heartily for passing this award .
'Liebster' means favourite or dearest in German.

Rules for accepting the award:

- Thank the person who gave the award and link back to their blog

.- Copy and paste the award to your blog.

- Reveal the 5 blogs you have chosen to award

let them know by commenting on their blog.- Hope they pass it forward by accepting and awarding it to bloggers they would like to honour
I would like to share this award with my blogger friends, the five best blog I wanted to pass this award and they are as follow.
1. Arathi @yummytummy
2. Nalini @nalini’skitchen
3. Smitha @kannada cuisine
4. Leena @nammasaviruchi
5. Sangeetha @sangeeta’s kitchen

Chicken Fiery

(Simple to prepare / spicy chicken)
Preparation for 2

Ingredient Required
Chicken boneless: 10 -12 pieces
Hung Curd: 1 cup
Turmeric powder: 1 tbsp
Chilli powder: 2 tbsp
Chicken masala powder: 2-3 tbsp (preferably homemade Chicken masala powder)
Oil: 4-6 tbsp
Salt: as per the requirement
Garlic clove: thin sliced
Ginger: thin sliced
Curry leaves: few

How to prepare?
Wash the chicken and marinate with below ingredients
Hung curd,
Turmeric powder,
Chilli powder,
Chicken masala
Salt
Mix well and keep in the refrigerator for more than one hour
Heat the sauce pan, add the oil on medium flame fry the ginger / garlic and curry leave.
Now place the marinated /chilled chicken pieces one by one.
To avoid burning add little water and close lid for 10 minutes on high flame.
Switch off stove once the water get dried and chicken is roasted along with masala.
Garnish it with sliced onions and serve hot.

CRAB SPLENDOUR (CRAB IN SOUTH INDIAN MASALA)

Ingredients:
· Crab: Medium Sizes 5 -6 ( after clean wash marinate it with little salt and turmeric powder)
· Onion: 2 medium sizes chopped
· Mango: 1 small chopped (if not available you can add green tomatoes)
· Garlic: 15- 20 cloves
· Ginger: 1 – 2 tbsp. crushed
· Coconut: ½ coconuts grated
· Turmeric powder: 1/2 tbsp
· Salt according to taste
· Oil: 3 – 4 tbsp

Ingredients for Masala Paste:
· Long red chillies (badige Menasu): 9-10
· Coriander Seeds: 1/2 cup (equal to 8 tbsp)
· Black Peppercorns: ¼ cup (equal to 4 tbsp)
· Clove and cinnamon stick; 4- 5
· Poppy seeds: ½ spoons

METHOD
Fry above masala ingredient one by one in a frying pan and keep aside.
Now grind them into medium paste by adding
Coconut, Onion: ½ chopped, Crushed ginger, Garlic 10 cloves, turmeric powder and water.

In cooking pan put oil add onion chopped followed by crushed garlic sauté until it turns pink.
Now add the washed marinated crab, pour the chopped green tomatoes and keep it on a boil for about 10 minutes.
Now once the crab is cooked properly add the masala paste, salt and water (according to the consistency)
Cook the crab in masala mix for about 10- 15 minutes. Let the crab get sealed in the masala very well.

Crab Splendour (Crab Masala) is ready to eat.
Serve it with hot dosa or chapatti.

WISHING ALL A VERY HAPPY NEW YEAR 2012

MAY THIS YEAR 2012 B

a year of health and happiness

a year of wealth and wisdom

a year of peace and prosperity

a year of glee and glow

and also year of love and laughter

be a great cook by adding loads of fun

Easy Egg delight

Ingredients:
1. Egg – 4
2. Onion -1 big chopped
3. Tomato – 1 big chopped
4. Garlic cloves : 3-4 finely chopped
5. Chicken masala powder: ½ tbsp.
6. Turmeric powder: ½ tbsp.
7. Oil: 2 tbsp.
8. Salt : according to taste
Method:
Boil the eggs and cut them into 4 pieces, keep aside
In a pan put oil and start frying onion and garlic, once after they turn brown now put the tomatoes.
Sauté it until it becomes smooth (here you can add little water preferably). Now add the chicken masala, turmeric powder, salt.
After 2 minutes of sauté add the egg pieces.
It can be served with jeera rice, lemon rice or any masala rice.

RAVE MANNI

(SIMPLE AND FAST SWEET DISH (MADE OF RAVA, JAGGERY AND COCONUT)

Ingredients:
1. Rava ( suji ) : 1 glass
2. Coconut Milk : 2 – 3 glass
3. Jaggery grated : 1 – 2 cup
4. Cardamom : as per the taste ( for aroma )
5. Water : 1 glass
6. Salt : a pinch
7. Ghee : greasing purpose

Method:
· Keep the coconut milk on boil in simmer, add the cardamom and jaggery .
· Start adding the rava and stir slowly, until rava turn into thick consistency, keep adding the water if you feel the consistency requires water.
· After some time when it turns into complete thick consistency (like dosa mixture smooth one)
· Pour the mixture to the ghee greased tray.
· Leave for cooling and after some time you can cut them into any shape and serve.

Kaibella kadbu (sweet dish made of rice flour, jaggery and coconut)

Kaibella kadbu (sweet dish made of rice flour, jaggery and coconut)
Sunday Morning is one special morning to cook for your loved one’s favourite dishes.
So I choose this dish as breakfast. In this chill winter people prefers hot and spicy food and but my husband love to have hot and sweet food.
Let me start telling you all the ingredients required and method to do this dish.
(Kindly forgive me presentation is not up to the standard)

Ingredient
a) 1 ½ glass of rice : overnight soak
b) 1 big cup of jaggery : grated
c) 1 big cup of coconut : grated
d) Cardamom : 5-6 seeds smashed one
e) Banana leaves : 1 big ( cut them into square shape )
f) Salt : according to taste

Method:

· Grind the overnight soaked rice into mild paste (not fine paste) also add ¼ cup of grated coconut.
· In a simmer sauté the rice paste by adding little water to make a thick consistence to prepare rice bolls out of it. (Don’t forget to add the salt here)
· Once it is done keep aside for cooling.
· In a pan add the jaggery, Coconut grated and cardamom, sauté for 5 minutes on simmer until it becomes a perfect for stuffing. ( keep this also for cooling )
· Once the rice flour is cooled, make medium size bolls.
· On square shaped banana leaf apply little water and pat the rice boll into round shape, now place the sweet mixture inside it.
· Fold it in such a way that it should not open or else you can tie a knot by using thread.
· Now cook in idly cooker by placing one by one for about 10 minutes.

Hot rice kai bella kadbu is ready to eat.