Wednesday, December 29, 2010


I am reposting these recipes for the Only Greens event organized by Sara of Saras Corner and Pari of Foodelicious. Thank you both for organizing this event. 

Tuesday, December 28, 2010

MLLA # 30

I am sending these recipes for the "My Legume Love Affair" event organized by Priya and Susan. Thanks for organizing this event. 

Monday, December 27, 2010

Chili Chicken for Holidays

This is a great starter or can be served as a dry side dish with any entree. It is very easy to prepare and can be be made in a jiffy. We made this for our Christmas get together and everyone loved it. 

Ensure that it is served immediately, otherwise it gets soggy and unappetizing. It is also a good idea to finish it the same day. Also if you are storing it in the fridge, it needs to be heated in the oven rather than the microwave. 

For marinate:
1 pound chicken fillets
2 tablespoon ginger paste
2 tablespoon garlic paste
2 tablespoon soy sauce
1/4 teaspoon pepper powder
1 tablespoon all purpose flour
1 tablespoon corn flour
salt as per taste

oil for frying

For Gravy:
2 tablespoon oil
1 tablespoon finely chopped garlic
4 green chilies or as per taste
2 spring onions
4 tablespoon red chili sauce or as per taste (I used knor chili sauce)
2 tablespoon tomato ketchup
1 tablespoon vinegar
1 tablespoon brown sugar
1 tablespoon corn flour
3 tablespoon soy sauce

For garnish(optional):
1 green bell pepper
1 large onion

Cut the chicken into 2 inch pieces. Mix the marinate (except the oil and all purpose flour) well into the chicken and let it rest for 2-3 hours in the refrigerator. Prepare the gravy before frying the chicken. Mix the corn flour and the all purpose flour well into the chicken and deep fry it till the pieces are crisp.
Cut the bell pepper into large chunks and quarter the onion for the garnish. Stir fry in a pan on high heat for 4-5 minutes. Keep aside.

For the gravy:

Heat 2 tablespoon oil in a pan and add the garlic. Fry on high heat for 2 minutes and add chopped green chilies. Stir for another minute and add finely chopped 1 1/2 bunch of spring onions. Stir for another 2 minutes and add red chili sauce, vinegar, brown sugar and soy sauce. Add water as per desired gravy consistency. Dissolve corn flour in 1/4 cup of cold water and add to the gravy. Keep stirring till the corn flour is well cooked. Add the fried chicken into the gravy and mix well till all the pieces are coated with the gravy. Salt it accordingly and garnish with the remaining spring onions. Serve hot.

Saturday, December 25, 2010

Healing Foods – Winter Squash Event

I am sending these entries to the Healing Foods- Winter Squash event organized by Saveur and Siri. Thanks for organizing this event. Winter squashes are very healthy as they contain beta carotenes which are necessary for healthy eyes and all the vital organs of the body. They also make excellent baby food as they are sweetish in taste. They are also very versatile to use as they make excellent soups, sabzi's or can be grated and added in dosas or baked delicacies. 

Thursday, December 2, 2010

Flavors of Goa Event

Thanks to Denise of OH Taste n See and Nayna of Simply Sensational Food for organizing the Flavors of Goa event.  I am reposting some of my previous posts for this event. 

Wednesday, December 1, 2010

Sweet Moong Dal Khichidi

This is another sweet khichdi which is made by my mom. She makes the moong dal khichidi and also the Sweet Chana Dal Khichidi as both are very healthy as they contain legumes or dals with high protein content. Many combinations can be used to prepare this dish. One can use 100% moong dal, or 100% whole moong, or 50 % basmati rice and 50% moong or moong dal. It turns out to be very tasty in any of the combinations. Whole moong needs to be soaked for 4-5 hours before making the khichidi. Here I have used 50 % basmati rice and 50% moong dal. I am sending this entry to Say "Thank You Mom" Event organized by Satya.  

1/2 cup moong dal
1/2 cup basmati rice
1 cup grated coconut
1 cup powdered jaggery
raisins and cashew nuts for garnish (optional)
1 teaspoon cardamom powder
2 tablespoon ghee

Cook the basmati rice and moong dal in a pressure cooker or in a pan. The rice should only be cooked to 3/4th of its consistency and it should not be fully cooked. Keep aside till the rice cools down. In another pan heat ghee and add the nuts, raisins, jaggery and grated coconut. Mix well on low flame till both are combined well. Add the rice and moong dal to this mixture and mix well. Add cardamom powder and cook covered on low flame for 3-5 minutes. Serve hot with sliced banana slices and a teaspoon of ghee on top of the khichdi.