Carrot Rice

Thursday, February 25, 2010


Cooked rice - 1 cup
Shredded Carrot - 1.5 or 2 cups
Cloves - 4
Cardamom - 1
Cinnamon Stick - 1 small
Bay leaf - 1 (optional)
Red chilli powder - 1 tbsp
Salt - as per taste


Heat oil in a pan, add cloves, cardamoms, cinnamon stick, bay leaf and fry for a min.

Add shredded carrot and fry for 4 mins. Then add red chilli powder and salt and fry for an other min. Add the cooked rice and mix well.

You are all set to have your delicious carrot rice within 15 mins :)

Kalakand (Microwave Style)

Wednesday, February 24, 2010


Ricotta Cheese - 1 tin 15oz
Sweetened Condensed Milk - 1 can 15oz
Elaichi (Cardamom) - 3 (Ground them)
Sugar - 1/2 cup (optional)
Grated Pistas and Cashews for dressing
Cooking Spray or butter for greasing


Take a microwave safe bowl with a flat bottom (like the one in the picture). Grease the bowl with cooking spray or butter.

Fill the bowl with the Sweetened Condensed Milk and mix all of the Ricotta cheese. Add sugar (optional) and stir well. Sprinkle the Ground Elaichi on the top.

Microwave it high for 15 mins stirring for every 5 mins. At the end of 15 mins, check for the consistency. If wanted microwave it for an other 2-3 mins .

Sprinkle the chopped Pistas and Cashews on top. Allow it to cool for 15 mins.

Cut into desired shapes and serve.

Chicken Masala Curry

Chicken - 2 lbs
Onions - 3 small
Tomato - 1 (optional, I didn't use this time)
Ginger-Garlic paste - 1 tbsp
Lemon juice - 1 or 2 tbsp (optional)
Cardamom - 1
Cloves - 5
Cinnamon Stick- 1 small
Turmeric - a pinch
Red Chilli Powder - 1 tbsp (as per taste)
Chicken Curry Masala - 2 or 3 tsp
Salt - as per taste
Coriander - handful


Clean and cut the Chicken into small cubes (use a pinch of turmeric while cleaning).

Heat oil in a pan, add cloves, cardamoms, cinnamon stick, green chillies, onions and fry till they become translucent. Add Ginger-Garlic paste, fry for a min then add tomato and fry for 2-3 mins.

Add the Chicken pieces, salt, red chilli powder. Mix well and add some water if required. Cook covered.

When the Chicken is cooked, add chicken curry masala, lemon juice and check for salt.

Garnish with coriander leaves.

Saucy Chicken Masala is ready to be served.

Tortilla-Veggie Wrap

Hey Folks,

I am in a swing today that I am posting the second dish back to back.This is also the Valentines Day special.Giving a break to regular dishes, I came up with this.We really dont need to go to the restaurants to enjoy delicious food when we can prepare everything at home from the scratch.This dish so called Tortialla - Veggie wrap is a healthy food as it contains all the veggies.I shopped in Walmart for the veggies just before an hour of preparation and yes...u r good to goooo!!

Capsicum : 1 of all kinds which includes red,green,yellow.
Zucchini : 2
Carrot: 2
Onion : 1- 1.5
Jalepenos: 4-5
Avacado : 2
Sour cream
Olive Oil
Garlic Salt (A must)
Tortillas(Flour ones tastes good.Prefer wheat considering health)


1) Take the capsicum (all kinds),zuccini,carrot and onion.Cut them all in the same size and in the shape of your finger.Thin and long.
2) Now take an aluminium tray and put all the veggies into it.Spread them along the tray.
3) Dress all the veggies in the tray with olive oil and garlic salt according to your taste.
4) Put them in the oven which is set to 300 degrees and let them grill.
5)Meanwhile,take the avacados and squeeze out the paste in it.Chop the jalepenos very finely and fry them.
6)Add the avacodos paste to the fried jalepenos.This will add spice to the wrap.Keep this aside.
7) Open the oven after 5 - 10mins and taste the veggies to judge if they are ready to eat.They dont need to be cooked completely and shouldnt be completely raw.
8)If they are good to eat,take a pan and make the tortillas flipping on both sides.
9)Now take one tortilla, put a layer of sour cream, another layer of avacado,jalepeno paste and then the veggies and wrap it.

Make all the other wraps in the same way.Very very very tasty Tortilla-veggie wraps are ready to enjoy.

Chicken Pacchi Masala (Green Chicken)

Hi Folks,

Today I want to share Green Chicken with all of you that I have done this along with my friend for Valentines day.It turned out extremely delicious that I shared with my neighbours too.The process is not really that difficult.The more it is marinated the better it tastes.


Boneless or Chicken with bones : 2 pounds
Mint: 1 - 1.5 Bunches
Cilantro : Half - 1 bunch
Onions: 3 Big
Ginger Garlic Paste - 2 spoons
Green Chilli: Around 12-15 (We wont be using red chilli powder later.)
Lemon : 1
Garam Masala : 1 -1.5 spoons
Masala : All normal kinds available handy
Curd : 5-6 spoons
Salt to taste
Oil: 4-5 spoons.


The day before cooking marinate the foll way:

1) Take mint leaves, cilantro, onions,green chillies and blend them to make a fine paste.
2) Wash the chicken properly and put the chicken in a bowl.Take the blended paste and put it all over the chicken.Now take the curd , garam masala , salt and add it to the mix.Squeeze lemon into it.Now mix all the contents very nicely so that every chicken piece nicely absorbs all the flavors added.
3) Put it aside overnight.

Day of cooking:

1) Put a kadai and add oil to it.Wait till the oil is good for frying and add the masala which includes Cardamom stick,Cloves,Elachi and anything else that you have.
2) Add some finely chopped onions, little mint and cilantro and fry them till the onion turns little brown.
3) Add little ginger garlic paste.Not much since we added it in the marinated mix.
4)When you think the ginger garlic mix is also good to go, add the marinated chicken.
5) Put the lid open for few secs and stir it.
6)Now put the lid close and let the chicken cook.(It might take about 15 - 20 mins in medium flame)
7)Now add little garam masala powder and salt to taste.Its all upto you if you want to add red chilli power (Which I didnt do).
8) Let it cook for few more mins.

Delicious and spicy Green Chicken is ready to go on to the plates.Its good with both rotis and also rice.

Senagapappu Kobbari Fry (Channa Dal Coconut Fry)

Wednesday, February 17, 2010

Senagapappu/Channa dal - 1 cup
Grated coconut - 1 cup (Fresh/Frozen)
Onion - 1 small
Green chillies - 4
Salt as per taste
Turmeric - a pinch
Red Chilli powder - less than 1 tbsp
Garam Masala - 1 tsp (optional)
Cilantro - a handful

1) Soak senagapappu/channa dal in enough water for 2hrs
2) Take a pan, add 2 tsp of oil. Add cumin seeds, mustard seeds, green chillies and fry for a min. Now add onions and sauté till onions become transparent and add turmeric.
3) Drain water from the senagapappu/channa dal and throw them into the pan along with the grated coconut. Add salt and fry for 2 mins.
4) Add red chilli powder and fry for 5-6 mins
5) Add garam masala and garnish with cilantro

Mango Lassi / Mango Milk Shake

Tuesday, February 16, 2010

Hey this is my first post ever.....

mango pulp - 1 cup (I used swad kesar mango pulp)
milk - 1 cup
water - 1 cup
sugar - 1/2 cup
yogurt - 2 cups

Blend all the ingredients in the blender along with ice.....Mango Lassi is ready......hmm yummyyy!!!

Makes 4-5 servings

Butter Chicken

Monday, February 15, 2010

Chicken boneless - 2 lbs
Onions - 2 big
Tomatoes - 5
Cashews - 10
Cardamoms - 2
Cloves - 5
Cinnamon Stick - 3 (1-inch pieces)
Butter - 2 tbsp
Olive oil - 1 tbsp
Yogurt - 2 tbsp
cream - 1tbsp
Ginger-Garlic Paste - 2 1/2 tbsp
kasoori methi - 1 tsp
Red Chilli Powder - 2 tbsp or as per taste
Salt - as per taste
Coriander leaves - handful
Garam Masala/Chicken Curry Masala - 1 tbsp (I used Shan Chicken Curry Masala)

1) Cut the Chicken into small cubes and use a pinch of turmeric powder while cleaning.
2) Put the cleaned Chicken pieces in a large bowl then add yogurt, 2 tbsp ginger-garlic paste, 1 tbsp red chilli powder, salt, 1/2 tbsp Chicken curry masala and kasoori methi. Mix them well and marinate for an hour or so.
3) Meanwhile make Onion paste, tomato puree and cashew powder.
4) In a sauce pan, heat butter and olive oil, add in cardamoms, cloves, cinnamon sticks and fry for 1 min
5) Add onion paste and fry for 5-6 mins, then add the remaining ginger-garlic paste and fry for an other minute.
6) Add the tomato puree, close the lid and cook for 7-8 mins, then add the cashew powder.
7) Add the marinated Chicken to this mixture and cook on medium flame until the chicken is well cooked.
8) Lastly, add the remaining red chilli powder, Chicken curry masala and check for salt.
9) When done, add cream and 1 drop red color (optional) mixed with some water. And garnish with a handful of fresh coriander leaves.

Butter Chicken is done. Serve hot with rice or rotis.

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