Vegetable Jalfrizi with chicken and shrimp

Everyday i used spend lot of time to think what is my menu today..i know this is for everyone problem..in the same way today i took all the veggies from the fridge and after a hour i decided to make veg jalfrizi.My hubby is Non veg lover,so i've added some chicken and shirmp.But if you are veggie u can simply go with veggies alone.

Ingredients:

Chicken -  1/4cup cut into cubes 

Shirmp - 10

carrot - 1 cut lenthwise

Beans - 12 cut lenthwise

Any colour Capsicum - 1 cut lenthwise

Cabbage - quarter cut lenthwise

Green peas - 1/4cup

Onion - 1 cut lenthwise

Tomato - 1

Green chilli - 2

cumin seeds - 1/2tsp

Ginger  julienns - 1tsp

 Red chilli pwdr - 1/2tsp

Garam masala powder - 1/4tsp

Turmeric Powder - 1/4tsp

Soy Sauce - 1tsp

oil

salt

Method:

             Heat oil in pan,add and allow cumin to splutter.once they stop add green chillis and onion

saute the onions till it translucent.add all masala powders and cook over low flame about 7mins(add little water to avoid the burning).Now add the veggies and tomato with less than 1/4cup of water,cover and cook it over medium for another 10mins.Now add soy sauce and ginger julienns cook another 5mins.switch off and serve with chapathi.

Grilld Fish

This very easy and tasty grilled fish.The taste is also very good.

Ingredients:

Salmon or Tilapia - 1/2 lb

ginger garlic paste -2tbsp

Chilli Powder - 1/2 tsp

Salt - as you need

oil - few drops

corn flour - 2tbsp.

Method:

Cut the salmon 3'long pieces.mix ginger garlic paste,chilli powder,salt; then add few drops water with corn flour,marinate the salmon with this paste drizzle few drops of oil over it ;cover and refrigrate atleast 2hours(overnight will be too good).

Broil it around 10mins each side with 375 F.Serve it warm.

Not Feeling Well

Hi All,

It's been quiet long time i've stopped blogging,because am not feeling well...now am o.k i will start blogging soon.  

16Bean Adai With Aviyal and Pineapple Chutney

Every body knows adai is very very healthy food,for adding more healthy i thought making adai with 16bean soup mix instead of few beans ,for more fiber,protein,etc...Not only adai my side dish avial and pineapple chutney also healthy and nutritious.

Adai:
Ingredients:

16 Bean soup mix - 3/4cup
uraddal -4tbsp
Brown rice or Raw rice - 1/2cup
Red chilli - 2
cocount - 2tbsp
salt - as needed
Asafodia powder - 1pinch
cinnamon - 1/2" piece
Garlic - 1cloves
curry leaves - 1sprig(finely chopped)
Medium size onion - 1/2(finely chopped)

Direction:

Soak 16bean soup mix for atleast 6hours,in a separate bowl soak ural dal,chillis and rice for 2hours.Drain and grind in to corse paste everything together with remaining ingredients in table except curry leaves and onion.Add curry leaves and onion to the batter now.

Heat a griddle until smoking hot. Pour a laddle of batter onto the griddle and swirl in a concentric circular motion starting from the inside to the outside. Sprinkle a little oil around the edges and roast till golden brown. Flip and roast the other side till done. Serve with avial and pineapple chutney.

Aviyal:
Ingrediends:

Drumsticks - 1
Brinjal -2
Potato - 1/2
Green plantain - 1/2
Carrot small - 1
Beans - 6
Diced White pumpkin - 1/4 cup
Raw mango - 3 slices(i've used frozen)
Turmeric -1/2tsp
Curd - 1/4cup

For Grinding:
Grated cocount - 1/2cup
Green chilli - 2
cumin - 1/2tsp
curry leaves - 5

For Seasoning:
Onion - 1/4 chopped roughly
Mustard - 1/2tsp

Directions:
Cut all the veggies into lenth wise pieces,in a pan add 1cup of water,all the veggies,turmeric and salt.Bring it to boli till all the vegetales are tender.Grind together coconut,cumin seeds,green chilli, & curry leaves.Once the vegetables are cooked well,add the ground paste and cook for few minutes.Switch it off when its done and add curd and mix well.
Heat a 1tsp oil in kadai,lets pop the mustard then add onion saute it 30 to 40sec.Add it to the aviyal.

Pineapple Chutney:

Ripe Pineapple diced - 1/2 cup
Turmeric - 1/2tsp
Cumin - 1/4tsp
Green chilli - 2
Grated cocount - 6tbsp
Mustard - 1/4tsp
curry leaves - 5(optional)

Method:
In a pan add pineapple,cumin,turmeric with 4tbsp water,cover and cook it for over low till the pineapple tender.Switch it off ,let it cool.Grind in a blender with green chilli and salt,Season it with mustard and curry leaves.This is my most favorite side dish for adai.

Pineapple spicy Thai lettuce Wraps

The first time when i had a shrimp lettuce wrap at P.F Chang the taste was too good,and it is very easy to make with very short time.after that i have seen this recipe in one grilling book,i tried immd;it turned very well.

You Need:

Pineapple cut into big chunks - 1/2 cup

Chopped Fresh cilantro - 1/2 punch

sugar - 1tsp

Chilli paste (sambal olek) - 2tsp

Fish sauce - 2tsp

Lettuce cut into round shapes - 15

Roasted and choped peanut - 1/4cup

Lime juice from 1 lemon

Direction:

Whisk lime juce,sugar,fish sauce and chilli paste in a bowl together till sugar dissolves;add peanut and cilantro and stir until evenly dressed with sauce.

When ready to serve add the pineapple into sauce mixture,meanwhile arrange lettuce wraps in a big plate;fill the lettuce wraps with 1tsp of pineapple mixture.Serve immd.

Whole Grain Veg- swril Bread

Whole grains are very healthy and also playing important role when we looking for diet.As unbelievably tasty bread as it is easy,this bread proves that we can make the whole grain bread with great flavors and taste.

For Bread:

Whole Wheat Flour - 2cup
All purpose Flour - 1cup
salt - 1tsp
sugar - 2tsp
Regular dry active yeast - 1pkd
Warm Milk - 11/4cup
canola oil - 2tbsp
Melted Butter - 2tbsp
egg - 1

For Filling:

Grated Mixed Vegtables - 11/2 cup
Onion Chopped finely - 1
green chilli very finely chopped - 2
Minced ginger and garlic(not ginger garlic paste) - 1/2tsp
salt - 1/2tsp
Jeera - 1/2tsp

Direction:

Grease bottom of loaf pan or cookie tray with shorting.

In small bowl add milk,yeast and sugar,cover it and keep aside for 15mins.In Large bowl mix flours and salt,add oil and egg ,add the milk mixture into flour bowl; sitr until flour is completely moistented and knead well for make good dough.Then keep aside for an hour.

Haet oil in a pan add jeera once it splutter add onion,salt,green chilli and minced ginger and garlic; fry for 5mins over low-medium heat,add mixed vegies cover and cook for another 10 to 15mins.let it cool completely.

After an hour roll out the dough using rolling pin or hand by 1 to 11/2 inch thickness as round or rectangular shape,spread the stuffing over the dough and drizzle some oil.

Roll the dough from one corner to another,seal it.then cover the stuffed dough,keep it some warm place for an another hour.

Heat oven to 350deg F .Bake 35 to 45 mins or top of bread is golden brown.Remove it from pan to wire rack.Brush top with melted butter.Serve with your favorite sauce.

This is my entry for Healthy Cooking - A Cookbook Giveaway Event

Shrimp Lo Mein

Noodles are favorite food every one,especialy for kids,here i've tried simple chinese lomein.lo mein means simply sauteed noodles with our favorite combination of meat and vegetables.For this recipe u can use traditional chinese egg noodlesor any spaghetti shaped noodle.



You need:

corn strach - 1tsp
salt - 1/2 tsp
sesame oil - 1tsp(for toasted)
jumbo shrimp - 10
1baby bok choy - cut crosswise into 3-inch pieces.
bamboo shoots - 1/4cup sliced.
scallions - 3 (cut into 2inch pieces)
finely minced garlic - 1tsp
chicken stock - 1/4cup
oyster sauce - 2tbsp
soy sauce - 1tbsp
sugar - 11/2 tsp
bean sprouts - 1/4cup
peanut oil - 2tbsp+4tbsp
chinese egg noodles - 1pkd


Direction:

stir together in a bowl with cornstrach,salt and sesame oil,toss the shrimp in cornstrach mixture and let marinate for 10 to 20 mins.

In a another small bowl stri chicken stock,oyster sauce,soysauce and sugar.Cook noodles as per the direction in a pocked,drain and rinse under cold water until cool.drain again and toss thorougly with sesame oil.

Heat a wok or large skillet over high heat .when hot ,pour in 4tbsp of peanut oil swril around the wok until hot but not smoking.Add the shrimp quickly strring and flipping in the oil to separate the picecs,and cook lightly.drain seive or colander.

Reheat the wok over high heat.When hot,pour in 2tbsp of peanut oil swril until very hot but not smoking.Now add all the vegetables with garlic.stir and toss vigorously until the vegetables are well coated with oil,about 45 secs.Now pour the chicken stock mixture down the side of the wok.stir and cover,allowing the vegetables steam in the sauce for a min.uncover and add toasted noodles into the wok with shrimp.stir and toss about 30secs,add the bean sprouts and stir for about 30 secs.Pour into serving dish and sprinkle the black pepper corns.Serve immediately with hot chilli sauce.

This is my entry for AWED - Chinese