Chicken Fajitas

A fajita is a term found in both traditional Mexican cuisine and in Tex-Mex
cuisine,commonly referring to any grilled meat served on a flour or corn
tortilla.The term originally referred to the cut of beef used in the dish which
is known as skirt steak.Popular meats today also include chicken,pork,
shrimp and all cuts of beef.

In restaurants,the meat is often cooked with onions and bell peppers.Popular
condiments are shredded lettuce,sour cream,guacamole,salsa,pico de gallo,
cheese and tomato.

Recipe For Chicken Fajitas:

Ingredients:
Chilli Powder - 1 tsp.
Kosher Salt - 1 tsp.
Ground Cumin - 1/2 tsp.
Onion Powder - 1/2 tsp.
Garlic Powder - 1/4 tsp.
Cornstarch - 1 tbsp.
Water - 1/4 Cup
Extra-virgin Olive Oil - 3 tbsp.
Whole Skinless,Boneless Chicken Breast (about 1 pound - Cut Into
                                                                     1/2- Inch Strips) - 1
Green Bell Pepper - Cored,Seeded and Cut Into Thin Strips - 1
Medium Onion - 1 (Thinly Sliced)
Fresh Lime Juice - 2 tbsp. plus Few Lime Wedges For Serving
Flour Tortillas - 8 (Warmed In The Microwave For 1 Min 30 Secs)
Shredded Lettuce,Shredded Cheddar Cheese,Salsa and Sour Cream - For Serving.

Method :

In a resealable plastic bag,combine the chilli powder with  salt, ground
cumin,onion powder,garlic powder,cornstarch,water and 2 tbsp. of oil.

Add the chicken,green bell pepper and onion,seal and knead gently to
coat.Refrigerate for 15 minutes.

Heat the remaining 1 tbsp. of oil in a large nonstick skillet until shimmering.
Empty the contents of the bag into the skillet and cook over high heat,stirring
occasionally,until the vegetables are crisp-tender and the chicken is cooked
through,about 6 minutes.Remove from the heat and stir in the lime juice.

Transfer the chicken and vegetables to a large bowl and serve with the warmed
tortillas,lettuce,cheese,salsa,sour cream and lime wedges.

Colorful Veggie Poriyal

Ingredients:
Cabbage - 1 (Medium/Small - Shredded)
Grated Carrots - 1/2 Cup
Green Beans - 1 Cup (Chopped)
Green Peas - 1/2 Cup (Chopped)
Onion - 1 (Large - Finely Chopped)
Green Chillies - 2 to 3 (Slit Lengthwise)
Ginger - 1 Small Piece (Minced)
Black Pepper Powder - 1 tsp.
Garam Masala - 1/4 tsp.
Curry Leaves - Few
Coriander Leaves/Cilantro - Few
Mustard Seeds - 1/2 tsp.
Cumin Seeds - 1/2 tsp.
Salt - To Taste
Oil - As Required.

Method:

Chop all the veggies and keep it aside.

Heat a pan/kadai with some oil and season with mustard seeds
and let it pop.

Then add cumin seeds and let it sizzle.Add chopped onion,
green chillies,minced ginger and curry leaves and saute till
the onion turns transculent.

Add all the veggies (cabbage,grated carrots,green beans and
green peas) and stir it well.

Add black pepper powder,salt to taste and little water (1/4 cup
approximately).Cover and cook until all the veggies are tender
and fully-cooked,stirring frequently.

Uncover the pan and add some garam masala and stir it well.
Let it cook for another 2 to 3 mins.

Remove from the stove and garnish with some coriander leaves or
cilantro.Serve it hot.

Sabudana (Sago/Javvarisi) Dosai

If you are bored with all the typical varieties of dosa,then you need to
go for a change.Try this simple one.

Sago/Javvarisi/Sabudana Dosai :

Ingredients:
Sago/Javvarisi/Sabudana - 1 Cup
Boiled Rice - 1 and 1/2 Cup
Onion - 1 (Finely Chopped)
Green Chillies - 5 (Minced)
Ginger - 1 Small Piece (Minced)
Curry Leaves - Few
Salt - To Taste
Oil - As Required.

Method:

Wash the sago/javvarisi/sabudana and drain the water completely.

Soak the washed sago/javvarisi/sabudana  for 6 hours minimum.
Stir it frequently for the sago to rise.Leaving it over night gives
the best result.

Wash and soak the boiled rice separately for 6 hours.Then grind
 the soaked boiled rice finely.

Once the boiled rice is ground finely add the soaked sago
or javvarisi/sabudana and enough salt and grind it into a
smooth paste.Now ferment the batter for 6 hours.

Heat a kadai/pan with some oil and add the chopped onion,
minced green chillies,ginger and curry leaves and saute till
they are transculent.

Add the above mixture to the fermented batter and stir it
nicely.

Heat a griddle/tawa and pour a ladle full of batter.Add a spoon
of oil to roast it.Turn the dosa and roast it on the other side too.

Sago dosa is ready.Serve it hot with mint/pudina chutney and
idli podi,if desired.


Note : Eat these dosas hot.It will harden when it cools down.

Tomato Sweet Pachadi

Ingredients:
Ripen Tomatoes - 4
Cashewnuts - 5 (Chopped)
Clarified Butter/Ghee - 1 tsp.
Sugar - 1/2 Cup.
Cardamom - 2 to 3(Powdered).

Method:

Heat a thick-bottomed vessel with enough water and boil the tomatoes
until their skin comes off easily when pooked with a fork/knife.

Then let it cool for 15 to 20 mins.Peel the skin off the boiled tomatoes
and squeeze it to make a paste.

Discard if there is any remaining skin off from the paste.

Now add sugar to the tomato paste and stir it well.Allow it to boil
until it thickens.

Heat a small pan with some clarified butter/ghee and roast the
chopped cashewnuts till they are golden brown.

Add the roasted cashewnuts and cardamom powder to the tomato
pachadi and serve.

Goes very well with vegetable/chicken/mutton/prawn biryani and
pulavs.

Note : Few drops of honey and 2 to 3 strands of saffron can also be
           added before serving the pachadi.Adding honey and saffron
           increases the flavour and taste.

Curry Leaves Kulumbu (For Mom's Who Have Given Birth To A Baby) - Method 2

Ingredients:Curry Leaves - One Handful
Channa Dal/Bengal Gram - 1 tsp.
Peppercorns - 10
Dry Red Chillies - 2
Urad Dal - 1 tsp.
Toor Dal - 1 tsp.
Tamarind - 1 Amla/Gooseberry Size
Cumin Seeds/Jeera - 1 tsp.
Mustard Seeds - 1/2 tsp.
Sesame/Gingelly Oil - 100 ML
Salt - To Taste.

Method:

Heat a pan with some sesame/gingelly oil and roast the peppercorns,
channa dal/bengal gram,cumin seeds/jeera,toor dal,urad dal and
dry red chillies until a nice aroma emits.Keep it aside.

In another pan dry roast the curry leaves for a while.Let it cool.

Then blend all the roasted ingredients together along with some
tamarind and salt into a fine powder.

Add some water to the ground powder and stir it nicely without
forming any lumps.

Heat a pan with the remaining sesame/gingelly oil and season
with mustard seeds and let it splutter.

Then add the ground paste and allow it to boil.

Remove from the heat and serve it hot with plain rice and ghee.


Note : This curry is usually given to mom's who recently delivered a
            baby.
 
           Others can also eat this curry.No harm in consuming it.

Curry Leaves Kulumbu (For Mom's Who Have Given Birth To A Baby) - Method 1

Ingredients:
Curry Leaves - 1 Cup
Tamarind - 50 Gms
Toor Dal - 2 tsp.
Peppercorns - 1 tsp.
Dry Red Chillies - 5
Powdered Jaggery/Brown Sugar - 1 tsp.
Mustard Seeds - 1/4 tsp.
Asafoetida - 1/4 tsp.
Salt- To Taste
Oil - As Required.

Method:

Heat a kadai/pan with some oil and roast toor dal,dry red chillies and
peppercorns until a nice aroma emits.Let it cool for a while.

Then blend the roasted ingredients along with curry leaves,tamarind,
salt and powdered jaggery/brown sugar into a fine powder.Set it aside.

Heat another pan with some oil and season with mustard seeds and
asafoetida.Let the mustard seeds crack.

Now add the ground powder and some water.Allow it to boil until
the oil separates from the gravy.

Remove from the heat and serve it hot with plain rice and papad.

Sukku Podi Kulumbu

Ingredients:
Sukku Podi/Dry Ginger Powder - 1/4 Cup
Powdered Jaggery/Brown Sugar - 1 tsp.
Tamarind - 50 Gms
Coconut Milk - 1/4 Cup
Mustard Seeds - 1/4 tsp.
Curry Leaves - Few (For Garnishing)
Salt - To Taste
Oil - As Required.

Method:

Soak 50 gms of tamarind in lukewarm water for a while.Then extract juice
from it.

Heat a pan with some oil and season with mustard seeds and let it crack.

Then add sukku podi/dry ginger powder and fry for a minute or so.

Add tamarind juice,salt and powdered jaggery/brown sugar and stir it well.
Allow it to boil until the gravy thickens.

Now add the coconut milk and mix it well.Let it boil for another minute.

Garnish with some fresh curry leaves and serve it hot with plain rice.


Note : Sukku Podi/Dry Ginger Powder is available in Indian Stores.

Tamil Nadu Stlye Fish Curry

Ingredients:
Salmon/Tilapia  - 2 Lbs

Onion - 1 (Finely Chopped)

Garlic Cloves - 3 to 4 (Minced)

Tomatoes - 3 (Medium - Chopped)

Curry Leaves - Few

Coriander Leaves - Few
Coriander Seeds/Dhania - 3 tsp.
Sombu/Fennel Seeds - 3 tsp.

Methi/Fenugreek Seeds - 1/4 tsp.

Whole Red Chillies - 10

Asafoetida - 1/4 tsp.

Turmeric Powder - 1/4 tsp.

Tamarind Juice - 2 Cups
Water - 1 Cup
Salt - To Taste

Oil - 4 tbsp.

Method:

Wash and clean the fish and chop into desired pieces.Set it aside.

Blend 3 tsp. of dhania/coriander seeds,3tsp. of sombu/fennel seeds

and 10 whole red chillies into a fine powder and keep it aside.

Heat a pan with some oil and add some fennel seeds and methi/

fenugreek seeds and let it sizzle.

Then add finely chopped onion and minced garlic cloves and saute

till the onion turns transculent.

Now add chopped tomatoes and a pinch of salt and let it cook until

the tomatoes are soft and mushy.

Add the ground powder of  dhania/coriander seeds,sombu/fennel seeds

and whole red chillies and let it fry until the masalas are dry and the oil

separates from the masala.

Add tamarind juice along with a cup of water and enough salt.Allow it

to boil.

Then add the fish pieces and let it cook until they are fully cooked.

Garnish with some curry leaves and coriander leaves.Serve it hot

with rice,idli or dosa.

Baby Spinach and Fresh Fruits Salad

Ingredients:
Baby Spinach - 1/2 to 1 Packet (Rough Chop)
Grape Tomatoes - 10 to 15 (Halved)
Red Apples - 1 (Large - Chopped)
Orange Slices - 10
Banana - 1 to 2 (Large - Ripe & Firm)
Raisins/Dry Grapes - 2 tbsp.
Fried Paneer or Tofu Cubes - 1 Packet
Black Pepper Powder - 1 tsp.
Chat Masala - 1 Pinch (Optional)
Salt - 1/2 tsp.
Juice of 1/2 Lemon.

Method:

Rough chop the spinach and keep it aside.

Chill the banana for 30 mins and then chop it into
medium pieces and set it aside.

Chop the red apples and grape tomatoes.Set it aside.

In a bowl,add the spinach,red apples,orange slices,
raisins/dry grapes,fried paneer or tofu cubes,black
pepper powder,salt and chat masala.

Mix it thoroughly till everything is well-blended.

Add the banana slices and lemon juice to the salad
just minutes before serving.


Note : 1) Use pre-washed spinach so that the salad doesn't turn
               out to be soggy.
  
           2) Raisins/dry grapes can be substituted with dried cranberries
               and dried cherries.

          3) Fresh strawberries,blackberries,raspberries and grapefruit
              segments can also be used to prepare this salad.

          4) For Nuts Lovers -  Toasted nuts like walnuts,almonds,pista
              or pecans can also be used as a garnish while serving the salad.


P.S. : Sorry  blog readers,our camera has some problem and it won't work.
          So i couldn't get a picture of this salad and post it.Will post the pic
          as soon as the camera is fixed or at the earliest....Try this salad !
          Hope y'all will enjoy it !


Happy Cooking and Happy Eating !!!




        

Parsi Chicken

Ingredients:
Boneless/Whole Chicken - 1 KG
Ginger - 1 Piece
Garlic Cloves - 10
Whole Red Chillies - 10
Cumin Seeds - 1 tsp.
Cashewnut - 1/2 Cup
Onions - 2 (Finely Chopped)
Tomato Ketchup - 3 tbsp.
Sugar - 1/2 tsp.
Coriander Leaves/Cilantro - Few (For Garnishing)
Oil - 2 tbsp.
Salt - To Taste.

Method:

Blend together ginger and garlic cloves and make a paste out of it.

Cut the chicken into medium pieces and wash it thoroughly.

Marinate the chicken pieces with ginger-garlic paste and let it stand
for an hour.

Blend cumin seeds and whole red chillies into a fine paste by adding
little water and keep it aside.

Then blend the cashewnut into a fine paste by adding little water
and set it aside.

Heat a pan/wok with 2 tbsp. of oil and add finely chopped onions
and saute till they are transculent.

Add the ground paste of cumin seeds and whole red chillies and stir
it well.Let it fry for 2 mins.

Now add the marinated chicken pieces with enough salt and stir it
well.Allow it cook until the chicken is tender and fully-cooked.

When the chicken is fully-cooked add the ground paste of cashewnut,
tomato ketchup and sugar and mix it well.Allow it to cook until the
gravy is thickened.

Remove from the heat and garnish with some coriander leaves or
cilantro.

Serve it hot with chapathi/roti/naan.

Garlic-Coconut Chutney

Ingredients:
Garlic Cloves - 1 Cup
Grated Coconut - 1 Cup
Red Chilli Powder - 2 tbsp.
Salt - To Taste
Oil - As Required.

Method:

Heat a pan with some oil and roast the garlic cloves
and grated coconut until a nice aroma arises.

Let it cool for a while.Then blend it in a mixie with
red chilli powder and salt to taste.

Seasoning is not required.

Garlic-Coconut Chutney is ready to be served.

Goes  well with idli and dosa.

Spaghetti With Veggies - Indian Style

Spaghetti is a long,thin,cylindrical pasta of Italian origin.Spaghetti is made of semolina
or flour and water.Italian dried spaghetti is made from durum wheat semolina  but outside
of Italy it may be made with other kinds of flour.

A variety of pasta dishes are based on it,from spaghetti with cheese and pepper or garlic
and oil to a spaghetti with tomato,meat and other sauces.

Spaghetti is cooked in a large pot of salted,boiling water (about 5 liters (1.3 U.S. gal)
for 2 persons) which is brought to boiling.Then one or two spoons of salt are added
and after a minute or so the pasta is added.After 10 to 15 minutes (the timing is most
often written on the packaging of sundry brands and thicknesses) the spaghetti is
drained of water with a colander (scolapasta in Italian).

A widely noted,finished consistency of pasta is called al dente (Italian for to the
tooth),soft but with texture,sometimes even with bite in the center.However,
spaghetti is sometimes cooked to a much softer consistency.Spaghettoni is a
thicker spaghetti which takes more time to cook.Spaghettini and vermicelli
are very thin spaghetti (both of which may be called angel hair spaghetti in
English) which take less time to cook.


Recipe For Spaghetti With Veggies - Indian Style :

Ingredients:
Spaghetti - 1 Packet
Broccoli Florets - 1 Packet
Cauliflower Florets - 1 Packet
Soya Chunks - 1/2 Cup
Bellpeppers - 1/2 Cup (green,red,yellow,orange)
Onion Powder - 1/2 tsp.
Garlic Powder - 1/4 tsp.
Paprika/Red Chilli Powder - 1 tsp.
Black Pepper Powder - 1/2 tsp.
Hot Sauce - 1 Dash (Optional)
Dried Oregano Leaves - 1 tsp.
Ground Nutmeg - 1 Pinch
Tomato Sauce - 1 Can
Pasta Water -  3 to 4 tbsp.
Salt - To Taste
Olive Oil - 2 tbsp.

Method:

Boil a pot of water and add 1/2 tsp. of salt and a drop of oil to avoid sticking.
Then add the spaghetti and cook according to the directions of the package.

Then drain the spaghetti into a large bowl  reserving the pasta water for later.

Soak the soya chunks in lukewarm water for 10 to 15 mins.Then drain the
water completely and squeeze the excess water.Set it aside.

Heat a pan/wok with some olive oil and add the broccoli florets and
cauliflower florets and cook until they are fork-tender.

Then add bellpeppers (green,red,yellow,orange) and fry for 2 to 3 mins.

Add drained soya chunks and stir it well.Add paprika/red chilli powder,
black pepper powder,onion powder,garlic powder,ground nutmeg,dried
oregano leaves,hot sauce and salt to taste.Stir it well and let it cook for
3 to 5 mins.

Add a can of tomato sauce and 3 to 4 tbsp . of  reserved pasta water and
stir it well.Allow it to cook for another 2 mins.Then add the cooked spaghetti
and mix gently until everything is well-blended.

Let it cook for a minute.Remove from the heat and serve it hot.


Note : Non-veg lovers/meat lovers can add any meat like ground beef,
            ground pork,boneless chicken,ground turkey,sausage,shrimp or
            prawns along with the veggies.

Colorful Bellpepper Rice

Ingredients :
Green Bellpepper - 1 Cup (Diced)
Yellow Bellpepper - 1/2 Cup  (Diced)
Red Bellpepper - 1/2 Cup  (Diced)
Orange Bellpepper - 1/2 Cup  (Diced)
Cooked Basmati Rice - 3 Cups
Onions - 2 (Medium - Thinly Sliced)
Ginger-garlic Paste - 1 tsp.
Cloves - 3
Cardamom - 2
Cinnamon Sticks - 2
Bay Leaves - 2
Red Chilli Powder - 1 tsp.
Garam Masala - 1/4 tsp.
Black Pepper Powder - 1/2 tsp.
Soya Sauce - 1 tsp.
Coriander Leaves - Few (For Garnishing )
Salt - To Taste
Oil - As Required

Method:

Wash the basmati rice and cook it in an electric rice cooker until its
fully cooked.Then transfer it to another large dish and spread them
with a spatula gently and let it cool for a while.

Heat a wok/pan with some oil and add bay leaves,cloves,cardamom
and cinnamon sticks and let it sizzle.

Then add thinly sliced onions and saute till they are transculent.

Add ginger-garlic paste and fry till the raw smell leaves.

Now add diced bellpeppers (green,yellow,red and orange) and
stir it well and let it cook for 2 to 3 mins.

Add red chilli powder,garam masala,black pepper powder,soya
sauce and salt to taste and stir everything well until they are well-
blended.

Allow it cook for another min or so.Then add the cooked and cooled
basmati rice and stir it gently until the veggies and spices are well-blended
to the rice in a medium heat.

Remove from the heat and garnish with coriander leaves and serve it hot
with a vegetable curry/korma/chicken curry and raita.

Cucumbers and Beans Salad

This Salad is refreshing and healthy too.A simple salad with an easy dressing
that can be made in minutes with scratch.Enjoy !

Ingredients:
Cucumber - 1 (Large - Peeled & Cubed)
Onion - 1 (Medium - Chopped)
Tomatoes - 2 (Small - Finely Chopped)
Canned Black Beans - 1/2 Cup (Drained & Washed)
Canned Chick Peas/Channa  - 1/2 Cup (Drained & Washed)
Mint Leaves - 4 (Finely Chopped)
Coriander Leaves - Few (Finely Chopped)
Lemon Juice - 1/4 Cup
Black Pepper Powder - 1/2 tsp.
Chat Masala - 1 Pinch (Optional)
Salt - 1 tsp.
Olive Oil - 2 to 3 tbsp.

Method:

Chop all the veggies (onions,cucumber and tomatoes)
and set it aside.

Drain a can of black beans and chick peas/channa
and wash it thorougly.Keep it aside.

In a bowl,add all the chopped veggies,1/2 cup of
black beans,1/2 cup of chick peas/channa,chopped
mint leaves and chopped coriander leaves.

In another bowl,squeeze the juice of a lemon or 1/4 cup
of lemon juice,then add black pepper powder,chat masala
and salt to taste and mix it well.

Add the above dressing to the salad and stir it well.

Store the salad in the refrigerator and serve it chilled.