Happy New Year!

WISH YOU ALL A HAPPY AND A PROSPEROUS NEW YEAR!!!!!!!!!!



Credit to those who ripped the sprites and those who created the brushes. All sprites and brushes belong to their respective owners. Work Made by Nandini.

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Shrimp Fried Noodles

Ingredients:

Method:
Marinate shrimps with garlic paste, red chili powder and salt for 30 minutes.
Shallow fry the shrimps till done (dry). Not more than 10 minutes.
Cook the noodles according to instructions.
Heat oil and add the onion and fry till they become translucent (high heat).
Add shredded red, yellow, green bell peppers followed by baby corn, scallions, cabbage, carrot .
Stir-fry for 2 minutes.
Add red chili sauce, Soya sauce, Worcestershire sauce and salt. Stir.
Now add the noodles and toss it in such a way that the veggies, sauces and noodles get blended well .
Add the shrimps and mix well.
Serve hot.

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Chicken with Broccoli

Ingredients:
Chicken thighs (boneless) - ½ kg (cut into pieces)
Onion - ¾ cup (chopped)
Ginger-garlic paste - 2 tsp.
Tomatoes - 2 (chopped)
Broccoli florets - 1 cup
Worcestershire sauce - 2 tsp.
Chicken masala - ½ tsp.
Dry whole red chilies - 4
Red chili powder - 1 ½ tsp.
Coriander powder - 1 tsp.
Coriander leaves - 2 tbsp.
Oil
Salt (to taste)


Method:
Heat the oil and add the onion. Fry till it turns translucent.
Add the ginger-garlic paste and dry red chili.
Fry for 2 minutes.
Add the tomatoes and fry till they become pulpy.
Now add the red chili powder, coriander powder, salt and mix well.
Add the chicken pieces and fry in medium flame.
Cover it with a lid and cook.
In between, remove the lid and stir to avoid burning. Continue this till the chicken is half-cooked.
Add the broccoli florets. Worcestershire sauce and mix well.
Again cover and cook till both chicken, broccoli are done.
Finally, add the chicken masala and coriander leaves.
Stir well. Remove from heat.
Enjoy!!!!

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Meen Kuzhambu (Version-3.0) - Fish in Tamarind Sauce

(Brinjals got submerged in kuzhambu so they're not visible in the picture)

Ingredients:
Fish pieces - ½ kg
Shallots - 1 cup (chopped)
Ginger-garlic paste - 1 ½ tsp.
Tomatoes - 4 (medium-chopped)
Brinjals - 3 (chopped)
Green chilies - 3 (slit-half lengthily)
Tamarind - 50 gm
Coconut milk - ½ cup
Red chili powder - 2 tsp.
Coriander powder - 2 tsp.
Turmeric powder - ¼ tsp.
Salt (to taste)
Curry leaves (few)
Coriander leaves - 2 tbsp.
Oil
Fenugreek seeds - ¼ tsp.

Method:
Soak the tamarind in 2 cups of warm water for an hour.
Heat the oil and add the fenugreek seeds and sauté it.
Add the onions and fry till they turn light golden color.
Add the ginger-garlic paste and green chilies. Fry till the raw smell fades away.
Add the tomatoes and fry till pulpy.
Add the brinjals and fry for 4-6 minutes.
Add the red chili, coriander, turmeric powder and salt.
Mix well.
Now add the tamarind extract plus 2 cups of water and bring it to a boil.
When the sauce reduces to 3/4, add the fish pieces and reduce the heat.
Cover it with a lid and cook till the fishes and brinjals are done.
Add the coconut milk, curry leaves and coriander leaves.
Serve hot with rice.

Note: Adjust the tamarind and chilies according to your taste.
You can also add the mango pieces by reducing the tamarind.

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Mutton Kurma (Version 2)

Ingredients:

Mutton - ½ kg (cut into bite size)
Onions - 4 (medium)
Tomatoes - 4 (medium)
Potatoes - 1 cup (peeled and cubed)
Ginger garlic paste - 2 tsp.
Curry leaves - 10
Mint leaves - 15
Coriander leaves (chopped) - 2 tbsp.
Coconut milk (thick) - ½ cup
Salt (to taste)
Oil
Red chili powder - 2 ½ tsp.
Turmeric powder - ¼ tsp.
Green chilies - 3 (slit half lengthily)

To grind:
Cinnamon - 2 inches
Cloves - 3
Fennel seeds - 1 tsp.
Poppy seeds - 1 tbsp.
(Soak poppy seeds in hot water for 20 to 30 minutes)
Method:
Pressure cook the mutton with half tsp. of ginger-garlic paste, ½ tsp. red chili powder, turmeric powder, 1 cup of water and salt.
Grind the onion into paste.
Heat the oil in a kadai and add the onion paste.
Fry till it turns light brown color.
Add the ground paste, ginger-garlic paste, mint leaves, green chili, tomatoes, salt and fry.
Add the potatoes and the mutton (without water). Fry.
Add the red chili powder and mix well.
Add the mutton water (which was cooked in pressure cooker) and let it cook for 10 minutes (in medium flame).
When the potatoes are boiled, reduce heat and add the coriander leaves, curry leaves and coconut milk.
Remove from heat.
Enjoy with chapathi or hot rice.

Sent off to "Think Spice: Think Poppy Seeds" event (Think Spice series originally started by Sunita Bhuyan) and "EFM-Mutton Series" event.

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Green Chickpeas & Paneer Curry

Ingredients:

Green chickpeas - 1 cup
Paneer - 200 gms (cut into cubes)
Onion - 4 (medium)
Tomatoes - 4 (medium & pureed)
Ginger - 1 inch (crushed)
Garlic - 4 cloves (crushed)
Cinnamon - 1 inch stick
Cloves - 2
Red chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Turmeric powder - ¼ tsp.
Amchur powder - ¼ tsp.
Garam masala - ¼ tsp.
Tandoori masala - 1 tsp.
Salt (to taste)
Oil
Coriander leaves (chopped) - 2 tbsp.

Method:
Grind the onions into paste.
Heat the oil in a kadai. Add cinnamon and cloves.
Add the onion paste and fry till light brown color.
Add crushed garlic and ginger. Fry for a minute.
Now add the turmeric, red chili, coriander, amchur powders, garam masala and salt (reduce heat).
Mix well.
Add the tomato puree and cook till oil separates.
Add the green chickpeas and one cup of water.
Cover and cook till the peas are done.
Meanwhile shallow fry the paneer.
Add the paneer and cook for 2 minutes.
Now add the tandoori masala and coriander leaves. Mix well.
Remove from heat and enjoy with roti or chapathi.
Adapted from a recipe book ( Truth is always bitter)

Sent off to "My Legume Love Affair (Part-18)" hosted by Srivalli. MLLA is originally started by Susan.

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