27 November 2012

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Chicken tomato soup recipe

Chicken tomato soup recipe - During my recent visit to a restaurant, I enjoyed a bowl of hot chicken tomato soup for lunch. This is one of the best chicken soups I have tasted. Since then chicken tomato soup has become my favorite. I made this soup yesterday. It was delicious, warm and filling. We all enjoyed it thoroughly. I simply love this healthy soup. You can make this soup during rainy season and winter to keep yourself  comfort and warm. Also check Chicken fry with green masala recipe.

Chicken Tomato Soup Recipe
Prep time : 10 mins
Cook time : 20 mins
Total time : 30 mins
Recipe type : Soup
Cuisine : Indian
Yield : Serves 2  
Author : Vidya Chandrahas

  • 1 cup boneless chicken pieces
  • 1 medium sized onion, chopped
  • 3 large sized tomatoes, chopped
  • 2" piece ginger / adrak
  • 7 - 8 garlic cloves / lasun
  • 2 tsp pepper powder
  • 2 tsp butter
  • 1 tbsp chopped cilantro
  • Salt to taste
  1. Put the tomato, onion, ginger and garlic in a mixer jar. Grind it to a smooth paste and transfer the paste to a large bowl.
  2. Add  2 cups of water to this paste and mix well. Strain this mixture with  a soup strainer and set aside.
  3. Heat a pan and add the butter. When the butter melts, add the chicken pieces and saute for a minute. 
  4. Add the above prepared tomato mixture, pepper powder and salt. Cook covered on low flame till the chicken become soft. 
  5. Garnish with chopped cilantro and serve hot.

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25 November 2012

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Mushroom pulao recipe - How to make mushroom pulav in pressure cooker

Mushroom pulao recipe - Sometimes you need to cook in a hurry in the morning to serve the breakfast and pack the lunch box. Pulao or pulav comes always handy and you can easily make it in the pressure cooker. You can serve it with  raita and yogurt. I am a big fan of all pulaos. Mushroom pulao is an easy to prepare one pot meal. I had prepared this pulao in the pressure cooker, it has turned out to be delicious and the same was flavourful.

The combination of basmati rice, mushroom and various spices and herbs are fabulous. When it comes to buying mushrooms,  I often go by appearance rather than taste and stick to those clean-cut white button mushrooms. I find they last longest when I put them in a paper bag. Place whole, unwashed mushrooms in a brown paper bag and fold the top of the bag over. Then store the entire bag in the main compartment of the refrigerator.
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23 November 2012

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Sitaphal milkshake recipe - Custard apple milkshake

Sitaphal milkshake recipe - The winter season is here but the temperatures are still warm. Climate is  warm during days and cool during nights. Here in India, the season for custard apples or  sitaphal starts from mid-July and ends in late-November. 

I usually buy custard apples whenever I find nice big ones at a good price, but I buy them hard. In our warm weather, they ripen overnight. Then I keep them in the refrigerator. The custard apple season comes just once a year. I store custard apple pulp in the deep freezer when custard apples are in season. 

Custard apple milkshake is always a family favourite and also a great way to get kids to eat some fruit. This milkshake is refreshing and filling. No one can resist a milkshake. Removing the seeds is a hard work. Simply cut custard apples in half, then use a spoon to scoop out the white flesh. Mash well with fingertips to loosen the seeds, then manually squeeze the pulp out to make milk shake. Also check strawberry milkshake recipe.

Sitaphal Milkshake Recipe - Custard Apple Milkshake
Prep time : 25 mins
Cook time : 0 mins
Total time : 25 mins
Recipe type : Drink
Cuisine : Indian
Yield : Serves 2
Author : Vidya Chandrahas

  • 2  custard apples / sitaphal (or 2 cups pulp)
  • 3 cups cold milk, boiled
  • 2 tsp sugar or honey 
  1. Cut the custard apples in half,  then use a spoon to scoop out the white flesh.
  2. Mash well with fingertips to loosen the seeds, then manually squeeze the pulp out.
  3. Put the pulp,sugar and milk in a mixer jar. If you want honey flavour add a spoon of honey. 
  4. Adjust the sugar and milk as per your taste and requirement. Serve chilled.

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18 November 2012

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Paplet fry with green masala recipe - Pomfret fry recipe

Paplet fry with green masala recipe - This is one of my most favourite fish fry  recipes and the reason I like pomfret fry so much  because it is not only tastes great but healthy  too and above all it is simple and easy to make. The spicy taste of this fish fry is simply wonderful. Like in our native place, here also we get fresh fish. 

There are many ways to make pomfret fry, but  this is the way the fish is fried in my family. The green masala in this recipe  is made using green chilies, which are known  for it's intense pungent taste. You can use any type of chili in this recipe, red or green, thick or thin, dry or fresh, but adjust the amount of chilies accordingly.This pomfret fry can be served with lunch or dinner and is mostly used as a side dish.
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12 November 2012

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Butter chakli recipe - Benne chakli - Butter murukku

Butter chakli or Benne chakli recipe - Butter chakli is a very popular crispy and savoury snack prepared all over India during festival seasons like Diwali and Ganesh Chaturthi. It is always fun to make snacks like chakli and shankarpali to treat family and friends.

I made this crispy and flavorful chakli by mixing various pulses with rice and I love the combination of these ingredients. The recipe seems to be tedious, but once you master the art of pressing proper shaped chaklis you need not to worry about the other process.

I love to have the chakli with a cup of tea or coffee. Chakli, chivda, sev, shankarpali, ladoo and karanji are called faraal. This faraal gives the festivities their traditional sweet and savoury flavour.  

Butter Chakli Recipe - Benne Chakli - Butter Murukku
Prep time : 30 mins
Cook time : 1 hr
Total time : 1 hr 30 mins
Recipe type : Snack
Cuisine : Indian
Yield : 50 Chaklis
Author : Vidya Chandrahas

  • 2 cups raw rice
  • 1 +1/2 cups bengal gram / chana dal
  • 3/4 cup split black gram / urad dal
  • 1/2 cup split green gram / moong dal
  • 1 cup melted butter
  • 2 + 1 tsp ajwain / carom seeds
  • 1 tsp red chilli powder
  • 3 tbsp sesame seeds / til
  • Salt to taste
  • Oil for frying
For the chakli flour
  1. Wash the rice thoroughly rice and drain water. Immediately spread the rice over a thin cloth. Let the rice dry in the shade.
  2. Handpick the dals  and clean it. Rub chana dal, urad dal and moong dal separately  with palms of your hands and remove dirt or any powder.
  3. When the rice become dry, roast it on a low flame till warm and set aside. Roast the chana dal, urad dal and moong dal separately on low flame till aromatic and crisp. Set aside. 
  4. Combine together the rice, dals and 2 tsp ajwain. Allow them to cool and then grind it to a fine powder. This chakli flour can be stored for 3 - 4 months.
Making the butter chakli
  1. In a large bowl, combine above prepared chakli  flour, chili powder, sesame seeds, remaining 1 tsp ajwain and salt. 
  2. Melt the butter in a small pan and pour it on the flour. Mix well till the butter combine well with the flour.
  3. Add  water gradually to form a stiff dough. Do not pour water at once. Excess water will make the dough too soft. 
  4. Transfer the chakli dough on a rolling board. Knead this dough very well for 8 - 10 minutes to make a soft dough.
  5. Fix the star shaped chakli making plate to the chakli mould. Stuff the dough in the mould and close it with lid.
  6. Spread a plastic sheet  on kitchen counter. Press the chakli on it by slowly rotating the chakli mould into  circular motion. 
  7. Heat sufficient oil in a frying pan.
  8. Remove the chakli from the plastic sheet  onto your palm and then slowly drop it into the hot oil. Deep fry chakli on a low medium flame until crispy and golden brown.
  9. Drain with a  slotted spoon and transfer the chaklis on an absorbent paper. 
  10. When it comes to room temperature store in an airtight container.
  11. Serve the butter chakli with tea or coffee.

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04 November 2012

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Chicken fry with green masala recipe - Chicken fry recipe

Chicken fry with green masala recipe - I am going to share one of may favorites chicken green masala fry recipe today. I keep experimenting different masala paste on chicken. This is a quick appetizer and side dish which I make often.The recipe seems to be simple, but the dish is truly mouth-watering.

I store the green masala paste in the refrigerator. It comes handy while making some quick and spicy dishes. While making chicken green masala fry, adjust the ingredients as per your taste.  Do not add water while grinding the masala or paste. Add yogurt while grinding to run the mixer smoothly. If the paste becomes too thick, add some more yogurt. The paste should not be too thin.

Chicken Fry with Green Masala Recipe
Prep time : 30 mins
Cook time : 45 mins
Total time : 1 hr 15 mins
Recipe type : Starter
Cuisine : Konkani
Yield : Serves 6
Author : Vidya Chandrahas

  • 1 kg boneless chicken pieces
  • Oil as required
  • Salt as required
Grind to paste
  • 10 -12 green chilies
  • 2 cups cilantro, chopped
  • 1 tbsp chopped garlic / lasun
  • 1 tbsp chopped ginger / adrak
  • 4 tsp cumin seeds / jeera
  • 1/2 cup yogurt / curd
  • 2 tsp garam masala powder
  1. Trim and cut the chicken into bite size pieces. Wash them thoroughly and set aside.
  2. Combine the ingredients mentioned under " Grind to paste".  Put it in a mixer jar and grind to a smooth paste.
  3. In a large bowl,  mix chicken pieces and ground masala paste. Apply the paste on the chicken. 
  4. Put it in a refrigerator allowing it to be marinated for at least 1 hour.
  5. Take a non-stick griddle, heat it on a medium flame and pour sufficient oil  on it
  6. Now place the marinated chicken pieces on the griddle and shallow fry on low flame. Pour some oil on the chicken pieces. 
  7. Keep turning occasionally till the chicken is tender. When moisture dries, remove the chicken pieces on a plate.
  8. Serve hot as a side dish or appetizer.

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01 November 2012

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Palak dal recipe - Coconut based spinach toor dal recipe

Palak dal recipe - This spinach toor dal curry is just a coconut based curry which you can enjoy with rice or roti. It can be either spicy or bland and you can add any vegetable of your choice.The combination of spinach, toor dal and coconut is too nutritious for all. This healthy curry makes a balanced diet in combination with rice and roti. Palak or spinach is one of the most popular leafy vegetables which is used to make soup, palak paneer, palak paratha, poori, palak rice and palak chole or simple palak onion stir fry. I make this curry often. So, sharing the recipe of palak dal with you all.

Recipes you may like

Palak Dal Recipe - Spinach Curry Recipe
Prep time : 15 mins
Cook time : 20 mins
Total time : 35 mins
Recipe type : Main-Gravy
Cuisine : Indian
Yield : Serves 8
Author : Vidya Chandrahas

  • 1 cup toor dal
  • 1 cup grated fresh coconut
  • 1/2 bunch spinach / palak
  • 4 tomatoes, finely chopped
  • 3-4 green chiles, chopped
  • 1" ginger
  • 1/2  tsp turmeric powder
  • 1/2 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/4 tsp  fenugreek seeds / methi
  • A generous pinch of asafoetida / hing
  • 4 - 5 curry leaves
  • 2 tsp oil
  • Salt to taste
  1. Pinch off the stems of spinach and wash them thoroughly under running water.
  2. Chop the spinach, tomatoes and ginger and set aside. 
  3. Clean and wash the toor dal. Add 2 cups of water. Add the spinach, tomatoes, turmeric powder and ginger along with 3 cups of water. Take 3-4 whistles.
  4. In the meantime, grind together the grated fresh  coconut, cumin seeds and green chilies into a smooth paste.
  5. Heat oil in a pan, add  a generous pinch of asafoetida and saute for a while. Add the cooked dal mixture, ground masala paste and salt. Mix well. Bring it to boil.
  6. Boil and simmer till you get the desired consistency. Remove the pan from flame. 
  7. Heat 2 tsp of oil in a pan and add the mustard seeds. When they start spluttering, add fenugreek seeds  and curry leaves.
  8. Pour this seasoning over the palak dal. Mix well. Remove from the flame. 
  9. Serve hot with rice and roti.

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