Well i was in a dilemma whether or not to post this my chegodilu totally went wrong.. i ‘ll start with the recipe Srivalli send..

Chegodilu -

Ingredients:
Rice flour – 3/4 cupAll purpose flour/ Maida – 1/4 cup
Ghee – 2 tbsp
Ajwain – 1/4 tsp
Red chilli powder – 1/4 tsp
Turmeric really a pinch
Salt as per taste
Oil to deep fry

Boil 1 cup water in a bowl, add salt to it.

When the water starts boiling, remove from stove, add ajwain, red chilli powder, turmeric and flours. Stir with a ladle to make sure it is mixed well. Pour ghee on it and cover.

Once it cools, knead it to form smooth dough.

Pinch out small balls of dough and roll them like threads between your palm, bring the ends together to form into small rings

Fry them in hot oil til they turn golden in colour. You can follow the same procedure as the first recipe..

I followed the recipe just like it but i dont know why as i added the floursto the water it was very watery.. so i added 1 more cup of flour thinking i might have added 2 cups of water still no..  it was still watery. Then i added one more cup of flour and then i could make a soft dough! but still it was not in that exact shape because it ws soft..

well i have to now wait for the other challengers recipe and read how they did in the challenge!

i boiled the water till it past beyond the boiling point LOL! i dont know why this turned out to be like this.. may be because of the rice flour.. i got ready made flour and i swear im not goin gto get that brand ever again! before plannin gto make this i had told my kids im goin gto make onion rigs but instead it turned out like fries and my 3 yr old was asking is this rings?

Well this post will also go to the Kitchen Mishap Event!

Half of an Apple, Beetroot,Carrot

1 baby cucumber or half of a cucumber

1 celery stalk

1 glass of water

Blend everything and enjoy!

If you want you may add honey and ice cubes. My friend who gave me the recipe said that if you make this in a juicer it tastes great!  As i dont have a juicer, i just blend everything. I dont strain the juice just drink everything first thing in the morning. My hubby gave up his coffee/tea since i started making this.

My friend Sapna who gave me this recipe said that this is an anti cancerous drink and this will make you glow! Thanks Sapna for this wonderful juice!

This juice is for the Light Meal event

Ramadan Day 6

Samosas are the most famous snack in Malabar. These are not large samosas like the veggie ones, Malabar meat samosas are small, petite kind of samosas. They look really cute and you’ll need to et atleast 5-6 to fill your tummy.

Samosas are nicked as Triangle Chicken by my daughter! For her even when i make cutlets i make in triangle shape otherwise she wont eat them! And they should be perfect for her!

I make the meat mix and freeze them in small bags. Just take one bag at a time and thaw. Meat samosas can be made of chicken or beef or mutton. I havn’t tried mutton samosas till today but one of my friend was raving about it.

Its easy to prepare and very tasty to eat!

THe recipe for the meat mix

Boneless Chicken or beef – 1 lb

red chili pwdr – 1 tbsp or add more or less according to your taste

turmeric pwdr – 1/2 tsp

oil – 3-4 tbsps

onions – 3 medium sized finely chopped

ginger garlic paste – 1 tbsp

corriander pwdr – 1.5 tbsp

curry leaves,corriander leaves, mint leaves – a small bunch chopped finely.

How to proceed :

Cook chicken, red chilli powder, turmeric and salt.

Shred the cooked chicken and set aside.

Heat oil in a pan and add onions. When the onions are brown add ginger garlic paste and green chillies to it. Fry for another 3-4 mts and ad the shredded chicken, corriander powder and chopped leaves to it.

FOr the wrapper:

All purpose flour is usually used in Malabar but i use wheat flour

salt to taste

knead just like you make the Roti Aata. Divide the aata into small lemon size balls.

Roll the balls into a roti. It should be thin and not so big. Because we are going to make petite samosas not big ones. Cut into 4 pieces. Take a piece and fold the rounded edge into a cone. Fill in the meat mixture. Close the samosa with the pointed edge.

Deep fry in oil and enjoy!!

My Samosas are going for the Ramadan Event!

this is a very very easy break fast i make if im late!! i think this takes hardly 15 mts to make! wellnext time i make this im going to track down my time! LOL!!!

this is how i make it

1/4 tsp mustard seeds
1/2 tbsp finely chopped ginger
2 tbsp chopped onions
11/2 cups rava/sooji/semolina
11/2 cups water

Roast the sooji till its light brown. Don’t get it overly roasted or else the upma wont taste the same! Keep it aside. In a kadai all the mustard seeds, when it splutters add the ginger, when its brown add the chopped onions. When the onions are transparent add the water. Bring it to a boil then add the sooji little by little and keep on stirring it. Close the lid and let it cook for 3-4 mts.

You breakfast is ready! This is my entry for the Express breakfast hosted by The Singing Chef.

Reposting this for this recipe for WYF – Breakfast Event

Another joyous Ramadan is here. I’m still in the hangover from my India trip and im thanking Allah that Ramadan is here now i have no excuse to stay away from the kitchen!

My over joyed hubby was commenting yesterday now i will get to see all the ‘once a year foods’ a.k.a. the recipes i make only during ramadan! Ofcourse he always forget about those recipes when i make during the other months!

All my Ramadan posts go to Lubna’s Kitchen  Flavours Ramadan Event

Kids and Ramadan

This Ramadan is very special for us because we are going to make our daughter fast for the first time Yes with lots of goodies promised! We decided to make her fast after her lunch, 1pm onwards till magrib. So that she can enjoy Iftaar  with us.

Day 1

Today we got up at 5:15 am for sehri. usually my sehri si simple gheerice or neychor with chicken or any non veg curry. this time i changes it with plain rice, sambar, fish fry, papadam, achar and bindi fry.

For Iftaar today is my daughters favorite chicken badam milk shake, samosa, unnakaya or vayakkada, chicken curry and triangle pathiri.

Check out my upcoming posts for the recipes.

Garam Masala is a must in almost all the dishes for me  - be it veg or non veg, snacks or any thing spicy. I love the smell and the flavour of it. For biriyanis it just has to be there.

1/2 a handful 0f Cardomon,cloves, fennel seed

1/4 a handful of black pepercons

2 cinnamon stickes,

2 nutmeg,

1-2  star mace

2 bay leaves

Roast and grind the spices and store it in a airtight container in the freezer. Yes the freezer! Dont worry it will still be in a powder form and i think strong flavour will still be there.

where did i disappear? i keep on asking the same questions on and on.. what did i do during my daughters summer holidays? LOL yup sure i was also playing around with her! Going to all the malls looking around for SALE! Going to different play areas, meeting up with friends, just chilling like a school girl enjoying the holidays!

Sadly this year there were not many shows in malls over here. Only the Dora The Explorer show at the Terminal 3 at Changi Airport. I guess that more than enough for a 5 year old to cherish till her winter vacation.

Also some big plans were made for the next year and i was overly excited about it and now im anxious about all the plans whether or not it will work out smoothly? Anyways im crossing my fingers and hoping for the best.

My daughter was beyond excited to go back to school today and leaves my son bored for solid 4 hours! But with some snacks and some outing he’ll be happy.

And also a vacation coming up to my home town, all the weddings and salkaarams (parties) waiting for us! Cant wait to get there. And yes for sure i’ll be on media fast for all those days!

I love Manchurians… especially with fried rice!! Even though there are 2 parts in cooking this dish it is very easy.. you’ll need

1. 2 cups of Maida or All purpose flour
2. 1/2 cup cornflour
3. 1/4 cup soya sauce
4. 250 grms of cauliflower
5. 1 tbsp finely chopped ginger and garlic
6. 1/2 of a large capsicum
7. 1 medium spring onion
8. 4-5 tbsp chili sauce
9. coriander leaves to garnish

• First you’ll have to mix maida cornflour salt few drops of soya sauce and water to form a thick batter.
• Dip cauliflower in it and deep fry
• Heat oil in another pan and add the ginger and garlic,onions,capsicum,spring onions and stir.
• when its done add soya sauce and chili sauce and stir
• Add the fried cauliflower to it. Mix without breaking the cauliflower.
• Add more sauce if needed. Garnish with coriander leaves.

Hey all!

welcome to my blog.. this is a special place where im going to voiz out the things in my crazy mind!!

look out for this exciting blog!! LOL!