December 18, 2017

Capsicum Chutney

One day was thinking about Dinner plan. After big war between me and my brain, finally decided to prepare Dosai (i can very well read your mind voice, big war just to finalize Dosai !! 😔) as-usual got bored of regular gravies and chutnies. So again another as-usual, started googling to find some innovative and a different chutney. Googled! Googled!! and Googled!!! Tied 😑 Do you think will i leave it ??!! Never, Googling started again !! Tadaaaaaa, 😃 there flashed this Capsicum chutney. Immediately, checked the capsicum availability in my fridge. Varehvah ! there saw a poor yellow capsicum sitting. Grabbed it and within 15 minutes of time, the chutney was ready !


ALL YOU NEED:
Yellow Capsicum 1 No.
Big Onion 1/2 Nos.
Channa Dal 1/2 spoon
Urad Dhall 1/2 spoon
Red Chilly 4 Nos.
Grated coconut 1/4 cup
Roasted Peanut 4 spoons
Tamarind 1 inch
Salt To Taste
Oil 1 tbsp

To Temper
Urad dal 1/2 spoon
Curry Leaf 5 Nos.
Mustard 1/2 spoon
Oil 1/2 spoon


METHOD:
     Dice the capsicum by taking out all the seeds. (i prefer using red capsicum, as it will give rich reddish color to your chutney) Dice the onoin as well. Heat a spoon of oil in pan, add channa dal, urad dal, when it turns golden brown, add red chilly, diced capsicum, diced onion, saute it for 4 mins by adding pinch of salt. Now add grated coconut, roasted peanut (as i was running out of coconut, i added peanuts, you can also omit) and tamarind. Give a saute. Switch off the flame. Let it cool down.

     Once done, grind it smoothly by adjusting salt and transfer it to a serving bowl. Now lets start the tempering process. Keep a pan, add a spoon of oil, add mustard, when it splutters, add urad dal and curry leaf. Put off the stove and add the tempered ingredients into the chutney and give a quick stir. Enjoy with crispy dosa or hot steamed idly.

♬ Sangeetha♡Nambi ♬

December 15, 2017

Paneer Pinwheel

"Paneer Pinwheel" I tasted this recipe an year's back during our potluck get together. From that day on, was so eager to try this at home. So waited for the "THE DAY" to try this at home. So, there comes my daughter's first birthday party. Hence tried it finally and the output was really yummy !
ALL YOU NEED:
Puff Pastry sheet 1 sheet
Grated Paneer 3 cups
Turmeric Powder Pinch
Chilly Powder 1 1/2 sp.
Fennel Seeds 1/2 spoon
Cumin Powder 1 spoon
Garam Masala 1 spoon
Coriander Leaf 1/4 cup
Salt To Taste
Oil 1 tbsp




METHOD:
     Before starting the preparation. Take out the puff pastry sheet from the fridge and let it sit for 40 minutes. Crumble the paneer and all all the dry powders like chilly powder, turmeric powder, Cumin powder, garam masala powder, fennel seeds, required salt and some chopped coriander leaf. Mix well until it all get mixed evenly. Now heat a spoon of oil in a pan, add paneer mixture and saute it for 2 to 3 mins and put off the flame.

ROLLING:
     Lets start the rolling part, dust some maida on a flat surface. Take a puff pastry and roll it gently (not very thin). Now add the paneer filling and gently roll the pin across just once. Once done, roll the pastry sheet. Once it reaches the edges, apply some water to the edges and press it firmly,make sure the edges are joined to the roll. Grease a sharp knife with oil. Cut the both sides of the roll which will be irregular. Now cut further to get the pinwheels.

BAKING:
     Makesure you preheat the oven to 350 F before you starts the rolling process. Take a grill plates or oven tray, cover it with aluminium foil and grease it with oil. Arrange the round shaped pinwheels with some gaps inbetween two pinwheels. Spary some oil on top of each pinwheels. Place it in the oven and bake for 15 mins, until it turns into golden brown. Once done, take out and let it cool down for sometime. Transfer it and Serve hot with tomato ketchup ! Yum !!!

Note: You can also add Amchoor powder and chaat powder to enhance the taste.

December 11, 2017

Tandoori Chicken

     "Tandoori Chicken" - Being not a big fan of non veg dishes. I was keep on postponing to try my hands in this dish, at the same time i was thought this is a big cumbersome process. During my visit to friend's place, she decided to prepare this dish. I was helping her in marinating process, by thinking its going to take hell lot of time. But to my surprise, she just done her cleaning and marinating part within few minutes. Even cooking process took hardly 45 mins. From then on, i was eagerly waiting for my day to try it. Final THE DAY came and tried. Here comes....

ALL YOU NEED:
Chicken leg pieces 4 Nos.
Turmeric Powder Pinch
Red Chilly Powder 1 1/4 sp.
Coriander Powder 2 spoon
Cumin Powder 1 spoon
Garam Masala 1 spoon
Red Food Color Pinch
Hung Curd 1 cup
Salt To Taste
Oil 1 tbsp




To Marinate:
     Clean and wash chicken leg pieces. Make a slit and let it sit down for a while. Now take a wide bowl. Add red chilly powder, corainder powder, turmeric powder, cumin powder, garam masala powder, red food color(optional) and required salt, mix well. Now add hung curd (strain the curd in strainer to get thick hung curd) and a tbsp of oil. Mix well. Make sure the masala should not be watery. Once done, add all the chicken pieces, mix well until the masala coats the pieces evenly. Refrigerate it for 5 to 6 hours. Usually i allow it to sit for overnight and will prepare the next day.

To Prepare:
     Preheat over for 350 F. Meantime, take a grill plate, and place it over the oven tray covered with foil. Line up the marinated chicken (shaking off the excess masala) with some gap in-between. Just spray some oil on top of each pieces. Now place it in the middle rack. Close the oven. Strictly NO PEEKING, in-between (Bcos i will do this :) ). Let it cook for 20 mins. Now open the oven and toss the pieces to the other side and spray or grease some oil. Close the over, again some-more 20 mins to cook. Once done finally, turn the settings to "Broil" mode. Let it be in for 5 mins and again toss it to the other side and keep it for another 5 mins. Put off the oven. Let it be in the heat for 10 mins.

     Take out the oven tray and serve hot with mint chutney garnished with lemon and sliced onions.

Note: You can mariante chicken just with storebought tandoori chicken masala (I prefer Everest Brand) with hung curd, by skipping all those dry powders.

♬ Sangeetha♡Nambi ♬

December 4, 2017

Quinoa Tomatobath

     Before start telling about my recipe. Since it been more than 2 years, I would like to say my very BIG Hiiiiiiiiiiiiiiiiiii to you. Hope you all doing good and enjoy blogging ! It was a bit multitasking time for past 2 years, totally engaged with kids, travelling, functions and sooo onnnn. Finally got settled down (hopefully) and planned to resume my most favorite work BLOGGING. As a final note another big thanks to all my friends, who were keep on asking resume blogging. Once again Thanks and Sorry to all of you ! :)
     Before starting with my today's recipe, actually i must say this as "come back" recipe. Ok, Can you guess my recent craze ??!! Can u ??!! No !! How do u know, if i came back after very big 2 years gap. True, let myself tell. Its MILLETS. Yes, just started with quinoa (actually its not a millet though) and barnyard millet. Ofcourse, lot more millets in queue. With this note, tried a very quick, tasty dish - QUINOA TOMATOBATH.


ALL YOU NEED:
Quinoa 1 cup
Water 3 cups
Chopped Onion 1 No.
Chopped Tomato 2 Nos.
Chopped Garlic 5 Nos.
Chopped Ginger 1 inch
Turmeric Powder Pinch
Coriander Leaf 1/2 cup
Chilly Powder 1 sp
Green Chilly 2 Nos.
Mint Leaf 1/2 cup
All Spices* 1 sp
Mustard 1 sp
Salt To taste
Ghee 1 sp
Oil 3 sps

*All Spices includes Cinnamon, Cardamon, Fennel seeds, Cumin seeds and Cloves.

METHOD:
     Soak Quinoa for more than 30 to 35 mins. Wash and drain the water. Take a pan, as i have taken 1 cup of quinoa, pour 3 cups of water (1:3 ratio) and pinch of salt. Cover it with lid. Let it cook until it absorbs all the water, which will take approximately 15 to 18 mins.
     Keep a wide pan, add a spoon of ghee and 3 spoons of oil. Once it gets heated, add mustard. When it splutters, add all spices, slited green chilly, coriander leaf, mint leaf, chopped garlic and ginger. Saute for 3 mins. Now add chopped onions, saute for 4 mins. Now add chopped tomato, turmeric powder, red chilly and required salt. Saute well until it oil oozes out. Simmer the flame. Now add the cooked quinoa, mix well with the mixture. Adjust with salt. Garmish with coriander leaf as a final touch.

Note: You can substitute Quinoa with any kind of cooked millets and rice.

♬ Sangeetha Nambi ♬

December 18, 2017

Capsicum Chutney

One day was thinking about Dinner plan. After big war between me and my brain, finally decided to prepare Dosai (i can very well read your mind voice, big war just to finalize Dosai !! 😔) as-usual got bored of regular gravies and chutnies. So again another as-usual, started googling to find some innovative and a different chutney. Googled! Googled!! and Googled!!! Tied 😑 Do you think will i leave it ??!! Never, Googling started again !! Tadaaaaaa, 😃 there flashed this Capsicum chutney. Immediately, checked the capsicum availability in my fridge. Varehvah ! there saw a poor yellow capsicum sitting. Grabbed it and within 15 minutes of time, the chutney was ready !


ALL YOU NEED:
Yellow Capsicum 1 No.
Big Onion 1/2 Nos.
Channa Dal 1/2 spoon
Urad Dhall 1/2 spoon
Red Chilly 4 Nos.
Grated coconut 1/4 cup
Roasted Peanut 4 spoons
Tamarind 1 inch
Salt To Taste
Oil 1 tbsp

To Temper
Urad dal 1/2 spoon
Curry Leaf 5 Nos.
Mustard 1/2 spoon
Oil 1/2 spoon


METHOD:
     Dice the capsicum by taking out all the seeds. (i prefer using red capsicum, as it will give rich reddish color to your chutney) Dice the onoin as well. Heat a spoon of oil in pan, add channa dal, urad dal, when it turns golden brown, add red chilly, diced capsicum, diced onion, saute it for 4 mins by adding pinch of salt. Now add grated coconut, roasted peanut (as i was running out of coconut, i added peanuts, you can also omit) and tamarind. Give a saute. Switch off the flame. Let it cool down.

     Once done, grind it smoothly by adjusting salt and transfer it to a serving bowl. Now lets start the tempering process. Keep a pan, add a spoon of oil, add mustard, when it splutters, add urad dal and curry leaf. Put off the stove and add the tempered ingredients into the chutney and give a quick stir. Enjoy with crispy dosa or hot steamed idly.

♬ Sangeetha♡Nambi ♬

December 15, 2017

Paneer Pinwheel

"Paneer Pinwheel" I tasted this recipe an year's back during our potluck get together. From that day on, was so eager to try this at home. So waited for the "THE DAY" to try this at home. So, there comes my daughter's first birthday party. Hence tried it finally and the output was really yummy !
ALL YOU NEED:
Puff Pastry sheet 1 sheet
Grated Paneer 3 cups
Turmeric Powder Pinch
Chilly Powder 1 1/2 sp.
Fennel Seeds 1/2 spoon
Cumin Powder 1 spoon
Garam Masala 1 spoon
Coriander Leaf 1/4 cup
Salt To Taste
Oil 1 tbsp




METHOD:
     Before starting the preparation. Take out the puff pastry sheet from the fridge and let it sit for 40 minutes. Crumble the paneer and all all the dry powders like chilly powder, turmeric powder, Cumin powder, garam masala powder, fennel seeds, required salt and some chopped coriander leaf. Mix well until it all get mixed evenly. Now heat a spoon of oil in a pan, add paneer mixture and saute it for 2 to 3 mins and put off the flame.

ROLLING:
     Lets start the rolling part, dust some maida on a flat surface. Take a puff pastry and roll it gently (not very thin). Now add the paneer filling and gently roll the pin across just once. Once done, roll the pastry sheet. Once it reaches the edges, apply some water to the edges and press it firmly,make sure the edges are joined to the roll. Grease a sharp knife with oil. Cut the both sides of the roll which will be irregular. Now cut further to get the pinwheels.

BAKING:
     Makesure you preheat the oven to 350 F before you starts the rolling process. Take a grill plates or oven tray, cover it with aluminium foil and grease it with oil. Arrange the round shaped pinwheels with some gaps inbetween two pinwheels. Spary some oil on top of each pinwheels. Place it in the oven and bake for 15 mins, until it turns into golden brown. Once done, take out and let it cool down for sometime. Transfer it and Serve hot with tomato ketchup ! Yum !!!

Note: You can also add Amchoor powder and chaat powder to enhance the taste.

December 11, 2017

Tandoori Chicken

     "Tandoori Chicken" - Being not a big fan of non veg dishes. I was keep on postponing to try my hands in this dish, at the same time i was thought this is a big cumbersome process. During my visit to friend's place, she decided to prepare this dish. I was helping her in marinating process, by thinking its going to take hell lot of time. But to my surprise, she just done her cleaning and marinating part within few minutes. Even cooking process took hardly 45 mins. From then on, i was eagerly waiting for my day to try it. Final THE DAY came and tried. Here comes....

ALL YOU NEED:
Chicken leg pieces 4 Nos.
Turmeric Powder Pinch
Red Chilly Powder 1 1/4 sp.
Coriander Powder 2 spoon
Cumin Powder 1 spoon
Garam Masala 1 spoon
Red Food Color Pinch
Hung Curd 1 cup
Salt To Taste
Oil 1 tbsp




To Marinate:
     Clean and wash chicken leg pieces. Make a slit and let it sit down for a while. Now take a wide bowl. Add red chilly powder, corainder powder, turmeric powder, cumin powder, garam masala powder, red food color(optional) and required salt, mix well. Now add hung curd (strain the curd in strainer to get thick hung curd) and a tbsp of oil. Mix well. Make sure the masala should not be watery. Once done, add all the chicken pieces, mix well until the masala coats the pieces evenly. Refrigerate it for 5 to 6 hours. Usually i allow it to sit for overnight and will prepare the next day.

To Prepare:
     Preheat over for 350 F. Meantime, take a grill plate, and place it over the oven tray covered with foil. Line up the marinated chicken (shaking off the excess masala) with some gap in-between. Just spray some oil on top of each pieces. Now place it in the middle rack. Close the oven. Strictly NO PEEKING, in-between (Bcos i will do this :) ). Let it cook for 20 mins. Now open the oven and toss the pieces to the other side and spray or grease some oil. Close the over, again some-more 20 mins to cook. Once done finally, turn the settings to "Broil" mode. Let it be in for 5 mins and again toss it to the other side and keep it for another 5 mins. Put off the oven. Let it be in the heat for 10 mins.

     Take out the oven tray and serve hot with mint chutney garnished with lemon and sliced onions.

Note: You can mariante chicken just with storebought tandoori chicken masala (I prefer Everest Brand) with hung curd, by skipping all those dry powders.

♬ Sangeetha♡Nambi ♬

December 4, 2017

Quinoa Tomatobath

     Before start telling about my recipe. Since it been more than 2 years, I would like to say my very BIG Hiiiiiiiiiiiiiiiiiii to you. Hope you all doing good and enjoy blogging ! It was a bit multitasking time for past 2 years, totally engaged with kids, travelling, functions and sooo onnnn. Finally got settled down (hopefully) and planned to resume my most favorite work BLOGGING. As a final note another big thanks to all my friends, who were keep on asking resume blogging. Once again Thanks and Sorry to all of you ! :)
     Before starting with my today's recipe, actually i must say this as "come back" recipe. Ok, Can you guess my recent craze ??!! Can u ??!! No !! How do u know, if i came back after very big 2 years gap. True, let myself tell. Its MILLETS. Yes, just started with quinoa (actually its not a millet though) and barnyard millet. Ofcourse, lot more millets in queue. With this note, tried a very quick, tasty dish - QUINOA TOMATOBATH.


ALL YOU NEED:
Quinoa 1 cup
Water 3 cups
Chopped Onion 1 No.
Chopped Tomato 2 Nos.
Chopped Garlic 5 Nos.
Chopped Ginger 1 inch
Turmeric Powder Pinch
Coriander Leaf 1/2 cup
Chilly Powder 1 sp
Green Chilly 2 Nos.
Mint Leaf 1/2 cup
All Spices* 1 sp
Mustard 1 sp
Salt To taste
Ghee 1 sp
Oil 3 sps

*All Spices includes Cinnamon, Cardamon, Fennel seeds, Cumin seeds and Cloves.

METHOD:
     Soak Quinoa for more than 30 to 35 mins. Wash and drain the water. Take a pan, as i have taken 1 cup of quinoa, pour 3 cups of water (1:3 ratio) and pinch of salt. Cover it with lid. Let it cook until it absorbs all the water, which will take approximately 15 to 18 mins.
     Keep a wide pan, add a spoon of ghee and 3 spoons of oil. Once it gets heated, add mustard. When it splutters, add all spices, slited green chilly, coriander leaf, mint leaf, chopped garlic and ginger. Saute for 3 mins. Now add chopped onions, saute for 4 mins. Now add chopped tomato, turmeric powder, red chilly and required salt. Saute well until it oil oozes out. Simmer the flame. Now add the cooked quinoa, mix well with the mixture. Adjust with salt. Garmish with coriander leaf as a final touch.

Note: You can substitute Quinoa with any kind of cooked millets and rice.

♬ Sangeetha Nambi ♬