Wednesday, April 7, 2010

Break for my Life and Blog!!!!!!!!!

Hello Everyone

Its been long time since I posted in my blog...

The good news is, we are expecting a baby this july!!!!

Everything in my life is tuned towards baby now. These days are so busy with moving apartments, researching baby stuff, creating registry etc.. My personal things has taken a back seat in my life. I dont think i will be posting for another couple of months.

I want all your wishes and prayers for me and the baby!!!!

Keep visiting my blog!!!!

Catch u soon... Bye

Wednesday, February 3, 2010

Avarakkai Muttai Poriyal / Hyacinth Beans &Egg

Avarakkai alias Hyacinth beans....hmmm quite a name for simple veggie /beans huh... I never the knew the English name of avarakkai until now... I am so glad I found out. This recipe is from my mom, which simple yet tasty!!!! If u wanna know what is avarakkai checkout the picture below!!!!


1 cup cleaned chopped Avarakkai
1-2 eggs
1/2 onion
1 tomato
2 crushed garlic cloves
1/2 tsp redchilli powder
salt to taste

Seasoning: oil, Mustard seeds, urad dal and cumin seeds.


Cleaning the avarakai is time consuming process in this recipe. U can see sharp ends on either side of the beans. All u have to do is pull this strings in the opposite direction. That's it... just chop finely.

Heat oil in pan and do the seasoning. Add crushed garlic cloves. Saute till the aroma comes out of garlic. Add onion and fry till translucent. Add chopped tomato and fry till mushy. Add chopped beans to the mixture. Add 3/4 cup of water. cover and let it cook. The beans should be soft once its done. It might take up to 15 mts in medium heat. Let all the water evaporate. Finally break the egg into the mixture and cook till Burji consistency. Remove from heat.

Serve hot with sambar or rasam rice!!!!!

Monday, January 18, 2010

Chilli Chicken

Hello everyone

Hope u had wonderful new year.... I was busy with other things in life..its been long time since my last post..lots of things to catchup from fellow blogger sites...

My recipe is all about indianised version of Chili chicken. It goes very well schewan fried rice!!!


1 lb Boneless chicken
8 Red chillies (slit it sideways)
1 onion (Cut to bite size or dice it)
1/2 tbsp pepper powder (Adjust to taste)
1 egg
2" ginger chopped to fine pieces
10 garlic flakes chopped to fine pieces
Cashew nuts
1 tbsp & 2 tsp corn flour
2 tbsp soy sauce
1 tbsp chili garlic paste
Dry sherry (optional)
Chicken broth (optional)


Marinate chicken with 1 tbsp cornflour, salt pepper and egg. Mix it and leave for 30 mts. Deep fry until chicken is almost cooked say 75%. Remove from heat and reserve.

Heat oil in a pan. Add red chillies fry till the oil turn almost brown. Add Ginger and garlic and fry for few mts. Add diced onion and cashew nuts, fry till translucent. Add pepper powder, soy sauce and chili garlic paste. saute for couple of mts. Add 1 cup of water or 1 cup of water with 1/4 cup of dry sherry. Bring to boil. Add fried chicken and cook for 5 mts. Meanwhile, mix the remaining cornflour with half cup of water. Add this mixture to the gravy. cook till the mixture is thickened. Remove from heat..Serve hot with Fried rice...

Thursday, December 17, 2009

schewan chicken Fried rice

Chinese fried rice is one of my all time favourite dish. I love the way its made in fast food shops. Even though i like the Chinese version made here, I still prefer our Indian version. This is one such recipe which is done again and again in my kitchen...


1/2 kg Boneless chicken
1 egg
1 cup cooked rice
1 cup carrots, cabbage cut to juliennes
1 onion
1 capsicum cut to juliennes
8 garlic flakes finely chopped
1" ginger finely chopped
1 bunch spring onions
2 tsp redchilli paste
1 tsp tomato sauce
1 tsp soy sauce
1 tsp pepper
1/2 tsp vinegar or lemon juice
2 tbsp oil
salt to taste


Red chilli paste: soak about 10-15 dried red chillies for 15 mts. Grind to a fine paste.

Heat oil in a pan. Add chopped garlic and ginger pieces. saute for few mts. Add chicken pieces and fry for 5 mts in medium-high heat, Add capsicum, carrot, cabbage and cook for few more mts. Once the veggies are half cooked,move them to the corner of the pan. Break the egg and scramble it. once it is cooked mix it with remaining veggies. Add the remaining ingredients except rice and saute for 5 mts or till the raw smell vanishes. Finally add the cooked rice and mix thoroughly. Adjusts salt. Saute in high heat for 5 mts. Remove from heat. Serve hot with any chinese side dish!!!!

Thursday, December 3, 2009

Chinese Dumplings and Potstickers

Dumpling is my favourite Chinese snack, it is served in bamboo steamer with soy sauce ...what an appetising choice...I wanted to try it for a long time.. Finally decided to try with shrimp and won ton wrappers. U can find dumpling skin in grocery shop which is slightly thinner than the won ton wrappers. U can use either of them, its Ur choice...I found this wonderful recipe with pork from Use real butter. I kept that recipe as inspiration and altered it to my taste...



1/2 lb shrimp chopped to small pieces
1/4 cabbage finely chopped
1/2 cup mushrooms finely chopped
1/4 ginger root minced
3 stacks green onion minced
2tbsp soy sauce
2 tbsp corn starch
2 tbsp sesame oil
1 tsp salt

Dipping sauce

2 parts soy sauce
1 part red wine
few drops sesame oil
chili garlic paste
minced ginger


If u like to make the dumpling skin from scratch, check out the wonderful presentation from Use real butter.


Combine all the ingredients in the dipping sauce, adjust according to taste.

Mix all the ingredients in the filling thoroughly. Adjust salt.

Take a round won ton wrapper, place a tsp of filling in the center and fold the dough into half moon, pleating edges along one sides. check out detailed pictures from Use real butter.

Three ways:

To Boil: Bring a large pot of water to boil and add the dumplings. cook until they float. Don't over crowd the pot.

Pot stickers: Arrange the dumplings in 2-3 tbsp oil in a non-stick pan. Keep the heat on high and fry for few mts until the bottom gets golden color. Add 1/2 cup of water, cover and cook till water evaporates. Reduce heat, let the dumpling cook for few more mts. Remove and serve hot!!!


I did Freeze couple of them food later use and it still tasted good...Just takes additional cooking time. U can prepare well ahead time and freeze it, surprise Ur guest with dumpling..

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