Reposts

The following entries are for Sanghi's FIL - Milk event.

Milk Porridge:


Paal payasam:



The below entry is for EC's WYF: Breakfast event.

Venn Pongal:















This carrot cake goes to Raaji's Anniversary special cake event.

Carrot cake (Easter theme):


Sending the below dinner for the Cooking for guest event by Rak's Kitchen.

A Simple Pizza dinner:


I am reposting the following sweets for the Festive food event conducted by Purva and Priti.
Sesame ladoo and mothagam are prepared during the Vinayagar Chathurthi festival. Click the links below to read more.

Sesame Ladoo



Mothagam (kolukkattai):


Wishing you all a very happy Vinayagar Chathurthi!

Aval vellam

Aval vellam is a special offering prepared during Saraswathi pooja and Krishna Jeyanthi. Because of its simplicity , we can prepare this sweet in just 10 minutes.
I am sending this sweet dish to Shanthi's State special event on behalf of TamilNadu and Purva's Festive food event for krishna Jeyanthi.



Ingredients:
Poha / beaten rice / aval (thicker variety)- 1 1/4 cup
vellam / jaggery / brown sugar - 3/4 cup
shredded coconut - 1/2 cup
cashew - 10
cardamom - 3
Raisin - 10
almond slices - 10

Method:
Wash and clean the poha. Soak it for 3 minutes and drain the water completely.
Take 1/2 cup of water in a wok and heat it along with the jaggery.
As the jaggery dissolves, filter and remove the impurities.
Again heat it to achieve a thicker solution called one string consistency.
(One string consistency means, if you take the stirring spoon out of the jaggery solution and if you can get a thing string dripping as the last drop , it is called so).
Mix the poha, cashews, shredded coconut, powdered cardamom, raisin , almond and stir well.
Immediately switch off the flame.
Aval vellam is ready!

Note:
We can roast the nuts and raisins in ghee before adding. But I stick to the more simpler old version.

Serving suggestions:
In my home town, this sweet is served as a starter snack during festive occasions as soon as the guest arrives.
Serves 4 people.

Murungakkai masala poriyal

Drumstick is a very common vegetable in India. That too in the southern India, we cannot see a home garden without the drumstick tree. All the parts of the tree are of medicinal value. More over who can deny the taste of the sambar and curry made out of those freshly plucked drumsticks. So it is the favorite tree for many Indian housewives.Here I should mention, if we go on plucking the leaves of the tree it will not yield much drumsticks during the season. So it is a good idea to grow another tree also for our 'keerai' (greens) purpose.

Back home, my mom grew a big drumstick tree for our vegetable need and one small tree to reap the greens:) .
Even now the trees are serving the neighborhood along with some tales on mom's gardening and cooking skills.
Yeah, that is the gift we get by planting trees.....

During my 8 th standard summer vacation, Mom taught me to prepare this murungakkai masala koottu as my first dish....though I cannot tell u about my improper shaped hard dosas:) .Slowly I learned more dishes during that vacation .
I remember me announcing occasional kitchen holidays for mom from bed coffee to night dinner without allowing her to enter the kitchen, though everyone other than mom described those food as harassment:)

Shama's 'First cooked food' inspired me to cook this murungakkai masala and I am sending this to her event. Moreover this is my favorite side dish too.

Drumstick masala fry / murungakkai curry masala koottu



Ingredients:
Drumstick - 3 (choose green, flexible and succulent ones)
salt - to taste (1/4 tsp)
curry leaf - 1 sprig
fennel - 1 tsp
Turmeric powder - a pinch
coriander powder - 3 tsp
Red chilly powder - 3/4 tsp
oil - 1 tsp
To grind:
Onion - 1/2
shredded coconut - 1/2 cup
cumin - 1/2 tsp

Method:
Cut the drumstick into 3 inch long pieces and slightly slit in one end.
Grind the items given to a coarse paste.
Heat oil in a wok.
Add fennel seed and let it get red. Now put the curry leaf.
Then add the drumstick pieces along with all the powders and masala paste.
Add salt , 1 cup water and cook covered till it becomes tender .
The curry should be like a very thick / dry gravy.
Drumstick masala is ready!

Serving suggestions:
Serve as side dish with sambar / rasam / curd rice .

How to eat drumstick ?
Gently scoop out the fleshy part with small spoon / fork and eat.
If in home feel free to scoop with hand and chew them gently without swallowing the outer skin. That is the real way to enjoy murungakkai:)
It is a very common dish in Tirunelveli and Tuticorin of TN , India.

Its Award time !!!

Hope it is raining awards now and I have received the kreative blogger award from many of you.
Thanks a ton to Suparna, Ramya, Anu, Sarah, Chithra, Ganga, Ann for sharing this award with me!!! This means a lot to me friends. I feel honored.



The rules for the Kreativ Blogger award is as follows:-
1.You must mention the person who has given you the award.
2.Copy the logo and place it on your blog.
3.Link to the person who has nominated you for the award.
4.Name 7 things about yourself that people might find interesting.
5.Nominate 7 other Kreativ Bloggers.
6.Post links to the 7 blogs you nominate.
7.Leave a comment on each of the blogs to let them know they have been nominated.

As I have already posted my MeMe in the previous post, I am going straight to the QA part.

1. What is your current obsession?
Blogging, physical fitness, wanna get us green card.

2. What are you wearing today?
T shirt and casual pant.

3. What’s for dinner?
Puttu , sugar, green gram chundal.

4. What’s the last thing you bought?
Grocery.

5. What are you listening to right now?
Tamil movie song from the website ....Raaga.com

6. What do you think about the person who tagged you?
They are so sweet.

7. If you could have a house totally paid for, fully furnished anywhere in the world, where would you like it to be?
Near my hubby's office and to a church , so that I can walk every day to attend the mass.

8. What are your must-have pieces for summer?
Cotton dresses, Lots of water, curd rice + pickle ,uninterrupted power supply.

9. What do you do when you “have nothing to wear” (even though your closet’s packed)?
Will wear a blue jean and my favorite pink tops.

10. Which language do you want to learn?
Just like Suparna told...the language of animals and birds:)

11. Who do you want to meet right now?
Jesus,  dad, Dr.Abdul Kalam.

12. What is your favorite color?
Lilac, purple.

13. What is your favorite piece of clothing in your own closet?
My wedding saree.

14. What is your dream job?
Want to take care of orphaned children and elderly people.

15. What’s your favourite magazine?
Vikatan , Thina thanthi, some comics .

16. If you had $100 now, what would you spend it on?
Will buy some dress for my hubby.

17. Where do you love to go for vacation with your loved ones!!!
Jamaica, Alaska :) and..... the list is endless.

18. Who are your style icons?
Always changes. First it was my mother and now, I can't even recognize...

19. Describe your personal style?
Simple and love to merge with where I live.

20. What are you going to do after this?
Take bath:)

21. What are your favorite movies?
A lot.. You can see my profile for the answer. I like fairy tales:)

22. What inspires you?
Good people, knowledge.

23. Give us three styling tips that always work for you:
Smile, a good hair cut, trim body.

24. Coffee or tea?
BOTH.

25. What do you do when you are feeling low or terribly depressed?
It depends... sometimes a shopping for anything will make me feel good..he he.
Online shopping, sweets, a call to my brothers, talking with hubby will make me alright.

26. What is the meaning of your name?
My official name means ,'Goddess who relieves the pain of others' also it is the name of Lord Ganesha.

27. What are three cosmetic/makeup/perfume products that you can't live without?
Only three...huh...
moisturizer, perfume, comb and a lot....

28. Favorite Dessert/Sweet?
Rasgulla, Jangiri, dark Chocolate cake.

29. Favorite Season?
Winter.

30.Whats your pet name?
Viki.

31. What do you try to cook when you have cooking blues (When you feel real lazy to cook some thing)?
I will have some semi cooked food like noodles or any frozen food .


The rules are: Respond and rework – answer the questions on your own blog, replace one question that you dislike with a question of your own invention, and add one more question of your own. Then tag eight or ten other people.

I have been searching a long time to see if anyone has not been tagged. But I can't find one:(
So I would like to share this award and tag every one who makes a comment here. So please feel free to accept the awards.

Cheers,
Viki.

Announcing an event ... 'Side dish for chapathi'

Indians make many kinds of flat breads namely roti, chapathi (chapati), naan, paratha, parotta etc., using wheat flour. Spicy curries are served as side dish.

The side dish for those flat breads play a major role in the dinning table. If you cannot make a delicious side dish, then the whole lot of bread will remain untouched. It is always a trouble for me to choose a perfect match for my roties.

So I decided to host an event 'Side dish for chapathi' , that can help many .

I invite you all to bring out your amazing side dishes to make the event a great success.




Here are some rules:
1) Make any side dish that suits Roti / chapathi/ naan/ paratha/ parotta / any flat bread / fried flat bread (poori) and post the same in your blog . No need to describe the roti procedure. But you can send the whole spread too.

Link back to this announcement. Feel free to use the logo.
You can send in your entries from the archive also, provided they are re-posted for this event between Aug 5 and Sep 5, 2009.

2)Multiple entries are always welcome. All edible ingredients are accepted.
The choice is endless. I will be glad if the side dish is more authentic . You can post some famous side dish of your region / state too. But you can post any dish of your choice also.

3)you can send your entries to vikiskitchen@gmail.com and the Subject as 'Side dish for chapathi' with the following details.

Your Name:
Recipe Name:
Recipe URL:
Attach a picture of the dish. Non bloggers can send their entries with the recipe details and picture if any to my email account.

Send it on or before September 15 , 2009.

Looking forward for your delectable dishes.....

Cheers,
Viki.

Rava Ladoo

Rava laddu / ladoo is a classic Indian sweet prepared during auspicious occasions and festivals.
There are many ways to prepare it. The standard way is to roast and grind the ravai (sooji) and to make balls using hot ghee.
Those ladoos will last long for a month also. I associate the rava ladoo with my chithi (my dad's brother's wife) . It is her habit to prepare snacks at home if she visits some one special.... mostly me:) She makes it in the authentic way using ghee and I will discuss it afterward... may be 'Rava ladoo - part 2'.

But our subconscious mind can never allow us to use such a bulk quantity of ghee, even though the tongue begs for it:) So here is a lesser fat version . Hope you all like it.




Ingredients:
Rava / sooji / semolina - 2 cups
Shredded coconut - 1 cup
sugar - 1 1/2 cup
water - 1 cup
cardamom - 5
raisin - 20
Cashew nut - 20
Ghee - 2 tbsp

Method :
1.Heat 1 tbsp ghee in a wok.
Fry the cashews and raisins till the cashews turn golden. Keep aside.

2.In the same wok add the remaining ghee and fry the rava till it becomes loosen and fragrant.
Transfer to a plate and keep aside.

3.Now put the shredded coconut and dry roast it till it starts to get mild golden color. Transfer it to the rava plate.

4. Pour 1 cup water to the wok along with the sugar and heat till it gets one thread consistency. (One thread consistency: If you scoop the syrup and pour back using a spoon, the last drop will drip like a single elongated drop).

5.Immediately add the rava and mix well. Put off flame and let it become a thick dough.

6. Add the powdered cardamom, fried cashew , raisin and mix well. Let it get cool (warm) so that we can touch.
Take a lemon size portion and make balls .

Rava ladoo is ready!

Serving suggestions:
Serve as dessert or snack. Makes 20 ladoos.
Store in airtight container . It will last for 2 days without refrigeration and more than a week if refrigerated.

I am not sure of the longevity of these snacks , as they vanish as soon as I make:)

Mushroom pepper curry - A village treat !

Mushrooms are always associated with rain . If you have lived in a country side , then you will think of  that spread of white mushrooms that bloom after a rain. (keep in mind that only a few mushrooms are edible and it needs some experience to identify them).
Mushrooms are my fantasies since childhood.I have always wondered and asked many people how these tiny soft umbrellas shoot up the next morning after a heavy rain. Our maid Lakshmi told me that the lightning brings the seeds of mushroom to earth (!) or it is the mysterious plant that live for a day indicating some fast life philosophy and a lot of stories....even thrillers too:)
I would get up in the morning after those lightning nights and run to our garden to see if any umbrella has sprung up. On seeing my love for them Lakshmi brought us a lot of mushrooms, which she collected in the woods. Mom, cooked it like a spicy curry as per Lakshmi's idea .Those were like treats to me. Nothing can beat the fragrance of those fresh hand picked mushrooms.
In course of time I learned that these are a kind of fungi that grows if the moisture / humidity reaches a saturation point along with some protein rich environment.Moreover all the mushrooms are not edible. Some are poisonous too.

Ok...Whatever the scientific fact it may be... even now I consider the mushrooms as tiny little gifts from heaven that travels through lightning:) I want it to remain that way only.

Mushroom pepper curry (village style):



Ingredients:
Button Mushroom - 20
coriander powder - 1 tbsp
Turmeric powder - 1/4 tsp
garlic paste - 1 tsp
tomato - 1
salt - to taste
oil - 1 tbsp
Red Onion - 1/2
fennel seed - 1/2 tsp
Curry leaf - 1 sprig
Green chilly - 2

To grind:
puffed channa dhal - 1 tbsp
Shallot onion - 4
black pepper - 1 tbsp
cumin - 1/2 tsp

Method:
Put the mushroom in a wide vessel and wash it in water thrice to remove any impurities.
Drain the water completely. Pat dry it with paper towel.Don't squeeze it.
Chop it in lengthwise and keep aside.
Grind the items given.
Heat oil in a wok.
Add the fennel seeds and let it get red in color.
Then add the chopped onion , curry leaf, green chilly and saute well.
Then add the garlic paste and fry till the raw smell goes.
Now put the finely chopped tomatoes and saute till the oil separates.
Then goes the mushroom along with all the powders , salt and ground mixture.
Cover and cook for 10 minutes.
Mushroom pepper curry is ready!

Serving suggestions:
Serve as side dish with paratha, roti or any bread.
Goes very well with piping hot cooked rice too.

Facts:
The nutrient content is very high for all the edible mushrooms and they are considered as one of the natural medicines for cancer and heart disease.
Mushrooms helps in reducing our cholesterol level and boosts the immune system.
A Serving in alternate days will definitely help us keep a good health.
Cook the mushrooms as early as you buy bring them home. It will start to rot in one day after coming home.
There are some poisonous varieties also. So have a thorough knowledge before going for a mushroom pick-up.

An award:
Yesterday I received a cute award from Ramya of Simple vegetarian Recipes. I am speechless. Thanks Ramya ! Your award inspires me to do more.



The rules for this award are :
1. You must mention the person who has given you the award.

2. Copy the logo and place it on your blog.

3. Link to the person who has nominated you for the award.

4. Name 7 things about yourself that people might find interesting.

5. Nominate 7 other Kreativ Bloggers.

6. Post links to the 7 blogs you nominate.

7. Leave a comment on which of the blogs to let them know they have been nominated.

Well .. I don't know , if it will be interesting. Here are some facts about me.

1)We are living in USA and my mother tongue is Tamil. I love English movies, especially the documentary, cartoons and non-violent movies :)

2)Passionate to visit Churches . I am eager to know about all other religions too.

3)I love to learn different cultures and cuisines. Gardening and watching flowers , birds etc are my leisure time activities.

4)I like various hair cuts , exercise and keep myself updated.

5)My drawback is my fully developed taste buds that crave for all those fried items I see:)

6)I love blogging and the entire blogging community keeps me lively.

7)More concerned about ecology, environment , pollution, protecting fauna and flora of our Earth.

I want to pass this award to all, but as per the rules I have to select just 7 people....So passing these to the following friends .

1)Sashi of Sashi's Tasty bites.

2)SriLakshmi of AnnaPurna.

3)Ganga of My favorite foods.

4)Rebecca of Chow and chatter.

5)Suparna of Food Fascination.

6)Aysha of Life Today.

7) Kalyani of kalyani's kitchen.

Congrats Friends!

A simple dinner !

With the arrival of the summer we can see the markets flooding with all the nature's best produce and colorful vegetables. Some weeks before we found a semi home made pizza with zero trans fat and lesser fat-cheese in the frozen food section. From then on, it became our routine to make a colorful dinner on weekends with that store bought frozen pizza topped with our homely choices along with the natural sides and fresh fruits as desserts.

After my last post on dinner etiquette , my eagerness to find the various modes to eat certain food has gone wild . So wanted to share about the facts on food that has to be eaten with fingers:)

What is a finger food?
Finger food is food eaten with the hands without using any knife, fork, chopsticks, or other utensils.
In some cultures, food is almost always eaten with the hands.
Exampe: 1.Ethiopian cuisine, food is eaten by rolling various dishes by Injera bread.
2. Indian food (roti, rice, dosa) is mostly eaten with hands .(we can use a fork if rice is served with meat and veggies . Use a spoon if served like soup consistency ).

Examples of generally accepted finger food: (courtesy - wikipedia)
Miniature beef pies, sausage rolls, sausages on sticks, cheese and olives on sticks, chicken drumsticks or wings, spring rolls, miniature quiches, samosas, onion bhajis, potato wedges, vol au vents, risotto balls, pizza, cookies, crackers, hot dogs, fruit and bread.

So our pizza is definitely a finger food and we can have it comfortably with all that sides and drinks. Enjoy the platter with your hands:)
\


Starter:
Fresh broccoli - 1/2 head.
Trim and wash the broccoli florets.
Pat dry with a kitchen towel.
Arrange on baking tray along with pizza and bake for 10 minutes.
Sprinkle lemon juice and salt.
Serve as starter.

Main course:
Healthy slice of pizza without trans fat topped with low fat cheese.
Top with Red, green and yellow bell pepper along with onion , mushroom , olives etc.
Grease a baking sheet with olive oil and bake according to directions.
I used a brand called 'Ellios' from Shop rite.

Sides:
Sweet corn broiled over direct fire , seasoned with lemon and salt.

Drink:
I could not focus more on nutrients here.
The irresistible choice for us is a caffine free zero calorie coke.
We can have a natural choice like lemonade also.

Dessert:
Served a banana , few cherries and a peach as dessert for every one.



Sending this spread to Yasmeen's Well balanced 3 course meal event. Hope it suits the theme.

Vaazhai poo vadai .

Mostly I love to write about my mom, food and culture as the anecdote for every post. But for a change I am eager to occasionally include a few thoughts on dinning , hosting and food related thoughts.
OK... I know many are thinking...What is the relationship between a plantain flower vadai and dining etiquette? Nothing , but it can be served as good starter dish in a dinner. That's it :)

Some basic definitions:
Formal dining : A properly planned dinner arranged in a theme , hosted by someone. Food cooked and served by trained professionals. Guests attend it with proper invitation and suggestions (adults only / kids only / dress code etc.,).
Informal dining (Any culture):A dinner hosted for family and friends. The hostess prepares and serves food with a little voluntary help from guests. The host can ask for specific food allergies while inviting the guest.


Table etiquette (Formal and Informal dining):

First lets see the well known basic Do 's' and Don't 's'.

1.Do stay in your seat till the dinner is over. Use the restroom before sitting down.
Sit according to the waiter's directions (if any).

2.Sit straight on the chair , with both feet on the floor. Don't clutch your legs around the table leg or stretch your legs wide. Keep arms on lap while waiting.

3.Don't lean backwards by tilting and playing with the chair. Don't play with spoon or vessels.

4.Wait for the food to be served.

5.Try a little bit of everything on your plate unless you have a severe allergy. You can avoid a serving by a 'No , thanks' and not a long story on why you hate it. You can choose and have the food in a buffet. But don't discuss your aversion on a served dish. This will definitely hurt the hostess if she has prepared it.

6.Take small but required portion at a time . Don't over crowd your plate.

7.Talk with people on either side of you. Don't shout across the table.

8. Do not eat too fast or too slow while everyone is waiting to get up.

9.Ask for things to be passed with a please, thanks etc. Meanwhile do not reach in front of someone.

10.Do not pick up the dropped silverware, food or napkins.
(to be contd....)

Look forward for more tips in the upcoming posts.
Hope you all like it.

Vaazhai poo vadai / plantain flower vadai :
Recipe source: My Gandhi chithi , she did this for us and taught my mom this recipe, when she visited us.
Vaazhai poo vadai is one of the most favorite tea time snack for many of us. It has a pleasant earthy flavor induced by the plantain flower . The toughest part is to clean the flowers before using. You can click here to see how to clean the banana flowers .

Ingredients:
Channa dhal /kadalai paruppu /Bengal gram - 1 cup
Chopped banana flower - 2 cups
salt - to taste
ginger - 1 inch
onion (chopped) - 1/2 cup
curry leaves- 1 sprig
fennel seed - 1/2 tsp
Red chilli powder - 1 tsp
cooking oil-250 ml. (for deep frying)

Preparation:
Clean the banana flower and chop it coarsely.
Soak the dhal for 1 hour in water.
Take out a handful of soaked dhal and keep aside.(This gives a wonderful crispy texture to the vadai.)
Grind the dhal with salt , ginger and fennel seed without water.
Add the left over dhal,coarse dhal mixture,chopped onions,chopped banana flower and curry leaves and mix well .
Heat oil in a deep frying pan.
Take a small ball of the mixture (in the size of a lemon), slightly flatten in the palm of your hand then place in the hot oil .
Deep fry on both sides to a golden brown color to mild red color.
Remove the vadai , drain oil by placing over a tissue paper.

Serving suggestions:
Makes 15 big size 'vaalai poo' vadai.
Serve hot with Coconut chutney or Tomato ketchup.

Pineapple Rasam

There is a popular belief that , 'We can check any person's cooking skill with the taste of the rasam they make'. Because even though the rasam may seem a very easy item to make, it needs a lot of care and patience.
One can master the art of preparing an authentic rasam by keeping the following in mind.
1. Don't boil the rasam after adding salt. Put off flame on seeing the bubbles / froth.
2. Don't use black or old tamarind.
3. Use freshly ground rasam powder and fresh ingredients to get a more healthy rasam.

A rasam made with pineapple will definitely sound classic to any Rasam fan.
Like all the rasams , pineapple rasam also helps in digestion. Some nutrients present in the pineapple is believed to reduce the body fat to some extent.
So here is a super healthy rasam made with all the freshness of pineapple.



Ingredients:
Tamarind - a strawberry size
pineapple - 1 cup (chopped)
cooked toor dhal - 3 tbsp
water - 3 cups
turmeric - 1/4 tsp
Mustard seeds - 1/2 tsp
fenugreek seed - 1/4 tsp
Dry red chilly - 2 (torn into pieces)
curry leaves - 1 sprig
cilantro - 1 tbsp (chopped)
salt - to taste
oil /ghee - 1 tsp
garlic - 4 pearls

To roast and grind:
Coriander seed - 1 tbsp
Cumin seed - 1/2 tsp
Black peppercorn - 1 tsp
Dry red chilly - 1


Method:
Step 1.
Grind the tomato with 3/4 cup of pineapple coarsely.
Soak tamarind in hot water , filter and extract juice using 2 cups of water.
Take a vessel and add the tamarind extract,Turmeric powder, mashed dhal, mashed tomato + pineapple in it.
Start heating the vessel.
Roast the items given and grind along with fresh garlic pods.
Add this rasam powder also to the above vessel and bring it to a boil.
Switch off flame once it comes to a boil.
Now add salt to taste.
Step 2:
Heat oil / ghee in a pan.
Add mustard seeds , fenugreek seeds and allow them to splutter .
Add some asafoetida (hing), cilantro, red chillies and curry leaves.
Run the seasoning over the hot rasam.
Step 3:
Finely chop the rest of the pineapple and sprinkle over the rasam.
Close the vessel tightly to retain the flavor.

Pineapple rasam is ready!

Serving suggestions:
Serve hot with plain steamed rice or simply in cups to drink.
Having a cup of rasam after lunch or dinner is highly recommended for good health.

Puliyotharai

'Puli saatham' , the name itself has the power to make any one drool. There are so many variations in making a puli saatham.
In Tirunelveli (TamilNad, India) ,we call it as Puliyotharai. The main variation is the addition of garlic and its roasted ingredients .Moreover we have the habit of using pure chekku Nallennai otherwise called Virgin Sesame oil for the pulihora and dosai.
After tasting the dosas and Puliyotharai made with that virgin sesame (gingelly) oil we cannot satisfy our taste buds with the branded gingelly oil.
Still I remember the vacations amma and chithi making Puliyotharai for our temple visits. The post brings me the memories of our vacations in Tiruchendur resorts (a beach side village famous for its Lord Murugan Temple) and the long train journeys to Madras:) Mom used to pack the puliyotharai in broiled banana leaves.(Placing the banana leaf over the fire for a few seconds make it flexible to pack food). I have always wondered if the aroma of the puliyotharai comes from the banana leaf or by the gingelly oil:) But now I am sure it is by the love of the person who prepares it:)
Anyways here goes the recipe for Puliyotharai.

Other names: Puliyodharai / Tamarind rice / Puli saatham / Pulihora.


Ingredients:
Raw ponni rice (Pacharisi) / Basmati rice - 1.5 cup (300 gm)
Salt - 1 tsp (to taste)
Tamarind - a lemon size ball
Gingelly oil - 4 tbsp (2 tbsp per cup of rice)
Garlic - 10 pearls (must)
Channa dhal - 1 tbsp
mustard seeds - 1/2 tsp
Unroasted Ground nut - a handful
Cashew nut - 15
Dry red chilly - 4
Curry leaf - a sprig.
Turmeric powder - 1/4 tsp
Asafoetida (perungayam)- a pinch

To roast and powder afresh:
fenugreek seed (venthayam) - 1/2 tsp
mustard seed - 1 tsp
oil - 1 tsp

Cooking the rice:
Cook the rice with 1/2 tsp salt and ample water .
Drain the excess water. Spread the cooked rice in a wide plate (thambalam) and let it cool completely.

Puliyotharai powder:
Heat 1 tsp oil in a wok and fry the fenugreek seed and mustard till we get nice aroma.
Cool and powder it in a hand mortar / blender.

Puli kaachal (Tamarind masala):
Heat 1 tbsp gingelly oil in a wok. Fry the ground nut, cashew nut separately and keep aside.
Again heat the remaining oil in the same wok.
Add mustard, Channa dhal, red chillies (torn into bits),curry leaf , asafoetida and fry well till mustard pops.
Then add the peeled garlic and stir till the garlic starts turning golden.
Extract juice from tamarind using 1 cup of water and pour the juice into the wok.
Now put the Turmeric powder , salt and boil till the oil starts showing.
Then add the freshly grind powder. Turn off heat.
Puli kaachal is ready. We can store it in refrigerator for further use also.

Puliyotharai preparation:
Sprinkle the roasted nuts over the cooked rice.
Add the puli kaachal to the cooked rice little by little and mix well till it tastes good (not too sour).
Puliyotharai is ready!
Keep the remaining gravy refrigerated for further use.

Serving suggestions:
Serve as main course lunch / dinner / breakfast.
Serves 2 adults.
The best side dishes can be the crispy masal vadai and thengai thovaiyal (thick coconut chutney) or simply with potato chips.
It goes well with hard boiled eggs too.

Note:
Tamarind rice cooked in this manner can stay fresh for nearly 3 days without refrigerator. So it can be packed as a best packed food for a long journey, if we prefer home made food.
If packed for a long journey , make separate parcels for every time use. Do not mix the touched food along with fresh one. Do not keep coconut chutney for the journey as it will get spoiled soon. Care should be taken not to touch the food with hand / wet spoon while cooking , if we need a long shelf life.

Tomato sweet

After posting the 'Tamil Muslim's wedding Biryani' , I wanted to explain about the side dishes. (Yes, the biryani preparation varies from state to state and there can be a lot of variations).
Tomato sweet explained here is authentically known as Thakkali thithippu in Tamil. Thakkali means Tomato and Thithippu means sweet . It is an unique side dish served with Biryani in Tamil-Muslim festivals. Many a time I had the opportunity to taste this sweet brought by my mother's friend. The aunt tells us that the Tomato sweet can pacify the heat of biryani and will help in digestion. Mom got many recipes from that aunt and thereafter my mom too started making her yummy dishes in our house:) One among those is the drool worthy sweet, the Thakkali thithippu




Ingredients:
Ripe Vine Tomato (nattu thakkali)- 5 (1/2 kg)
Sugar - 1/4 kg
cardamom - 5
cashew nut - 10
Kismis / Raisin - 10
Ghee - 1 tbsp
Rose essence - 2 drops (must)
Water

Method:
Put all the whole tomatoes in a wide vessel.
Pour water to immerse the tomatoes.
Cover and cook till the tomato starts cracking.
Put off fire and let the fruits get cool.
Then peel off the skin and discard.
Grind the pulp into a fine puree.
Now heat a wide vessel with 1 tbsp ghee.
Fry the cashews , raisins and keep aside.
In the same vessel pour the puree and sugar .
Let them boil to get a thick consistency.
Now add the fried cashew, raisins and powdered cardamom.
Turn off heat.
Add 2 drops of rose essence and mix well.
(I have seen a lot of rose petals strewn over the sweet in the marriage feasts).
Tomato sweet is ready !

Serving suggestions:
Serve as side dish with Biryani or simply like a jam with bread.

Note:
I have given the original measurements for sugar , just like I make. But you can vary that with Zero calorie sugars. But I am not sure of the results.

Some reposts

Sending the following for Sanghi's FIL - Brinjal event.



1. Ennai Kathirikai kulambu


2.Mochai kulambu


3. Pongal Aviyal



4. Vangi Badth


The following posts are for Padma's Dosa corner event.



1. Soft dosai



2. Azhagar Kovil dosai



3. Green gram dosai


4. Nava Dhanya Adai




Expecting numerous dosa varieties from Padma and mouthwatering brinjal dishes from Sanghi.
Happy hosting friends!

Lasagna (Vegetarian)

Many of us love the comic character Garfield , the cute cat. He is known to be born in an Italian Restaurant . It would be portrayed that he is a cat of great affinity for Lasagna. From the minute of knowing it I got addicted to Lasagna. Yeah , I am a proud fan of Garfield and I love whatever he eats:) That cartoon inspired me a lot to grow with cats as my pet till my marriage.

Lasagna / Lasagne is a kind of pasta made like sheets with rippled adges. It is made into a recipe called 'lasagne al forno' (means 'oven-baked lasagne") . It is made with alternate layers of pasta, cheese, and often ragù (a meat sauce) or tomato sauce. Americans commonly use the singular term 'lasagna' while others use the Italian plural 'lasagne'.

I have made my version of vegetarian Lasagna without any Ragu sauce. Just like many other Italian dishes the preparation of Lasagna is also a very easy one.




To cook Lasagna:
whole wheat lasagna - 10 strips
Water - 1/2 of the vessel.

We may need a large vessel to accommodate the Lasagna as they always come as long strips. Smooth breaking is impossible before cooking:)
First bring the water to boil and add the full strips of Lasagna and cook as per directions. (Cook them 75 % and not completely)
Drain water and run it under cold water.
Then cut every strip into two equal parts.
Now we get 2o strips. We will be arranging them into 4 stacks of Lasagna

Preparing the vegetables:
olive oil - 2 tbsp
Kale leaf - 2 cups (chopped)
Spinach - 3 cups (chopped)
Black olive fruits - 10 (cut in circles)
yellow bell pepper - 1/2 cup (chopped)
Green bell pepper - 1/2 cup
Carrot - 1
Tomato - 1 cup(chopped)
Onion - 1/2 cup (chopped)
Red pepper flakes - 1 tbsp
Garlic - 2 cloves
Tomato sauce - 2 tbsp

Heat oil in a wok. Add the crushed garlic followed by the onion.
Then add the kale leaf with spinach and saute well. Keep aside.
Saute the vegetables and mix the tomato sauce , keep aside.

Pasta sauce :
Grated Parmesan cheese - 1/2 cup
low-fat cottage cheese - 1 cup
Dried mixed Italian herbs - 1 tbsp
Milk - 1/2 cup
Sour cream (I used plain yogurt)- 1/2 cup
All purpose flour - 1 tsp (for thickening)

Mix the flour with milk. Then add everything above and mix well.
Pasta sauce is ready.
We can use ready made sauce also.
Divide it into 3.Mix one portion with the cooked vegetables another portion with the cooked greens and keep the remaining aside.

Arranging the layers:
Grease a baking sheet with cooking spray / oil.
First place a sheet of cooked Lasagna on the sheet.
Spread the Kale + spinach filling over the Lasagna.
Place the second layer of lasagna sheet over it.
Arrange the cooked vegetables on it.
Place the third sheet over it.
Again spread some more Kale + spinach filling.
Place the fourth Lasagna sheet again.
Spread the vegetables again.
Now place the fifth sheet over the vegetables.
The stacking should look like the playing cards:)
Now pour the prepared pasta sauce over the stacked lasagna.

Just like this make as many stacking as you want side by side.





Baking the Lasagna:
Shredded mozzarella cheese - 1/2 cup (1 cup if u want)
Italian seasoning - 1 tbsp

Sprinkle shredded mozzarella cheese , Italian seasoning powder over the arranged layers.
Preheat the oven to 325 deg F.Cover baking dish with aluminum foil.
The foil should not touch the top of Lasagna.
Bake for 45 minutes in oven. (Till the cheese in the top starts bubbling)
Then remove foil and bake for another 10 minutes ,so that the top is slightly brown.

Serving suggestions:
Serve as main course lunch or dinner along with any sides like garlic bread , french fries or any fried chicken along with a drink of your choice.
We had it with baked Texas toast and coke:)

Enjoy your weekend!

Tuti fruity and an award

Hope many of you are familiar with those Christmas cakes studded with the tiny bits of fruit like sweet. They are globally called as Tuti fruity / Tooti frooti .Actually these tiny pieces of heaven are not real fruits. They are made from the raw papaya colored and soaked in sugar.
We can buy them easily in any grocery shop. But the fact is if we are doing it at home, we can be sure of using some natural / organic colors and sugar-free stuff. Isn't it:)
The entire process will not take more than 30 minutes and we will be all set for a baking spree:)

In the mean time, I am so much thrilled when my friend Chakh..le..re passed me this cute award. Thank you so much dear. I feel honored.
I am passing on this cute award to any one who leave a comment here:)
Enjoy!



Tooti fruity:



Step 1:
Raw papaya - 1 (chopped 3 cups)
Water - 2 cup

Peel and wash the raw papaya.
Chop it into small pieces.
Bring 2 cups of water to boil and add the papaya pieces.
Cover and cook till the papaya gets 80 percent cooked.
(Don't cook it completely).
Drain excess water and keep the pieces aside.

Step 2:
Bring 1/2 cup of fresh water to boil.
Add 1 cup of sugar along with some sugar free sugar according to taste.
(We can add original sugar completely also.)
Add 5 drops of any organic food color .
Put the cooked papaya pieces and cook till the sugar starts crystallizing.

Tooti frooti is ready !

Let them cool and store in zip lock covers in refrigerator.

Notes:
The general colors are yellow , red and green.
Tooti fruity are used in making cakes , breads and ice creams.
We can make individual colors in separate vessels also.
Beet root juice , carrot juice can make natural colors.

Onion samosa / Cinema theater Samsa

Samosa is an Indian deep fried spicy snack usually served with tea .
In India we can see numerous varieties of samosas. The famous ones are made by the Gujarathis. Those samosa are normally stuffed with potato , onion, vegetables and chaat masala.

But the Samosa I explain below is a different one. It has a simple onion masala as stuffing with a more crispier outer layer. May be this one can be called a typical South Indian Samosa. We pronounce it as Samsa:)
Onion samosa can be a very usual snack in the cinema theaters of my native place.
Ranganathan street in T.Nagar of Chennai is famous for its mini onion samosas.
Because of my love for the street foods of my native place, I prepared this onion samosa and it came out pretty good. Hope you all enjoy them.



Stuffing :

Ingredients:
Red onion - 2 (100 gms)
salt - 1/4 tsp or to taste
Red chilli powder - 1/2 tsp
Curry masala powder - 1/2 tsp
curry leaf - 1 brig
green chilly - 2
Turmeric powder - a pinch
Fennel seed (sombu) - 1/2 tsp
oil - 1 tbsp

Method:
Chop the onion finely in lengthwise.
Heat oil in a wok.
Add the fennel seed and let it get red.
Then add the onion and saute mildly till it becomes almost tender.
(Don't cook the onion completely).
Then add all the items given and mix well.
Samosa masala is ready. Keep it aside.

Samosa preparation:
Maida / All purpose flour - 1 1/2 cup
Rice flour (fine) - 1 tbsp
salt - 1/8 tsp
baking soda - 1/8 tsp
Oil - to deep fry (250 ml)
cumin seed - 1/2 tsp

Mix all the items given above except the oil. Remove any lumps.
Add water little by little and knead it into a chapathi dough like one.
Divide it into lemon size balls.

Take one ball. Spread it into a circle by applying some oil.
Put a tbsp of onion masala in the center.
Fold it in to a triangle.

Heat oil in a wok.
Deep fry the samosas one by one .

Drain oil in a paper towel.
If prepared in a correct way ( i.e., immediately after kneading the dough), the samosa will not absorb oil.

Onion samosa is ready!

Serving suggestion:
Serve with Tomato ketchup as tea time snack.
Makes 6 - 8 samosas .

White kuruma (vegetarian)

White kuruma is a different variety of kuruma cherished by coconut lovers.
Even though the cooking process won't allow a perfect white color to the kuruma , we call it by the name. My kuruma got a yellow tint from the carrots:) So we can avoid using carrots here to get a more white color.
The coconut and green chillies along with the poppy seeds gives a gorgeous creamy touch to the normal vegetable kuruma. This can be a perfect treat for any person who loves a lesser spicy side dish.

Vellai Kuruma / vegetarian white kuruma:



Ingredients:
Cauliflower - 100 gms (1/4 flower)
Beans - 50 gms (10 number)
carrot - 1
potato - 2 (medium size)
Red onion - 2 (medium size)
coriander leaves - a handful.
mint leaves - few
curry leaves - few
curd - 1/2 cup
bay leaf - 1
salt - to taste
olive oil - 1 tbsp
Fennel seeds - 1 tsp

paste 1:
ginger - 1 inch
garlic - 4 pods

paste 2:
shredded coconut - 1/4 cup
green chillies - 6
cashew nut - 5
poppy seed - 1 tbsp
cumin seeds - 1/2 tsp
cardamom - 3
cloves - 5
Fennel seeds - 1 tsp
cinnamon - 1 inch

Method:
Grind ginger and garlic together.

Dry roast the poppy seeds till they make a popping sound.
Grind everything given under paste 2 and keep aside.

Wash peel and cut the vegetables into small pieces.
Heat oil in a pan. fry some fennel seeds and bay leaf.
Add the chopped onion, curry leaves, cilantro and mint leaves. After the onion turns golden brown , add ginger garlic paste and saute well.
Now add all the vegetables and mix well.
Add 2 cups of water, salt and cook covered till the vegetables become soft.

Then add the paste 2 , curd and mix well.Boil it for one minute and Switch off immediately.
Vellai kuruma is ready!


Serving suggestions:
serve hot with parathas / roti / naan / rice/ pulav .

The 'potluck - chicken ' event .. Round up !!! (links only)

As soon as I published the 'Potluck - chicken' event round up, I found that the slide show I posted on the other day could not be seen from places with lesser internet speed. Moreover I wanted to classify all the dishes in a browser compatible manner. So I am reposting it with the links classified into many groups like, starter, soup, kuruma, curry, fry, rice etc. So if you are looking for the post with slide show ...
click here.

Here I am reposting the links for the Chicken event round up only.

I am very glad to release the roundup for my first event in the Potluck series , the 'chicken' .

When I started blogging nearly an year ago, I hardly had a clue if I would be able to host an event. Still remember how anxious I was , to see my recipe in an event which I took part for the first time. You know what friends, I clicked that blog nearly for 50 times to see my recipe in the round up:)
First time hosting too panicked me enough but the eagerness to collect and try so many chicken recipes pushed me to choose the theme as 'CHICKEN'.
Actually the way you all supported it encouraged me a lot.
My sincere thanks to all for sending their kitchen treasures to the event.
I clubbed the entries in a possible alphabetic manner. Please excuse and point me out if I can do anything better.
Mostly I mentioned the blog name for the bloggers who have not given the name in their own blog profile (just to protect their privacy even though they happily sent me their names).
Thanks to all the participants for sending their lovely entries. I have tried my best to check and publish all the entries. But my apologies if something got missed. Do drop a comment and I will do the needful.
(event mail id: vikiskitchen@gmail.com)

I am dedicating this event to all the foodies out there.
We got recipes ranging from Kashmir to kanyakumari , Bombay to Calcutta and even beyond the borders.
What's more important for a true chicken lover than trying them at their home?
So here is the round up with all those adorable pictures and recipes.
Enjoy the round up and Happy cooking !

Starter:
Chicken cutlet From Akal's Saapadu.
Oven-fried chicken strips. from Gita Jaishankar of Gita's kitchen.
Chicken bonda from Malar Gandhi of Kitchen Tantra.
Chicken Pakoda from Priya Suresh of Priya's easy n tasty recipes.

Soup / Rasam:
Country Chicken Soup from Malar Gandhi of Kitchen Tantra.
Kozhi Rasam from Malar Gandhi of Kitchen Tantra.

Kuruma / Kulambu:
Shahi Chicken Kurma from Akal's Saapadu.
Chicken kuruma from Ammu of Nature kitchen.
Chicken Korma from Aquadaze of Served with Love.
Chicken Kurma from Kavitha of kavitha vin kaivannam.
Kozhi Kulambu from Kayal of Kayal's Kitchen
Murgh Khorma from Lubna Karim of Yummy Food.
Chicken Kola Urundai Kuzhambu from Padma srinivasagam of Padma's recipes.
Chicken Kurma from Padma Rekha of Plantain leaf.
Nilgiri chicken Kuruma from Malar Gandhi of Kitchen Tantra.
Country chicken Kuzhambu from Malar Gandhi of Kitchen Tantra.
Pepper Chicken Kuzhambu from Malar Gandhi of Kitchen Tantra.
Kerala chicken stew from Sangeeta khanna's another blog , Banaras khana.
Chicken Salna for Parotta from Viki of Viki's Kitchen.
Nilgiri Chicken kuruma from Viki of Viki's Kitchen.
Chicken Sambhar from Priya Suresh of Priya's easy n tasty recipes.

Gravy / curry :
Cashew Chicken from Ashwini of Nanna Adige .
Chicken curry from Ammu of Nature kitchen.
Chicken Vindaloo from South recipes of AnuRadha.
Chettinad Pepper Chicken from Dharani Jagadeesh of Dharani's kitchen.
Easy Breezy Chicken Curry from Dolon Das of Doloncookbook.
Chicken Curry from Happy Cook of My kitchen treasures.
Quick Chicken Gravy from Hemamalini Thiyagarajan of salt2taste.
Chicken in poppy seed gravy from indosungod of Daily Musings.
Chicken Keema from Kavitha of kavitha vin kaivannam.
Chicken Malaidar from notyet100 of Asankhana.
Tomato Chicken Thokku from Malar Gandhi of Kitchen Tantra.
Cornish Hen curry from Malar Gandhi of Kitchen Tantra.
Country chicken Tomato curry from Malar Gandhi of Kitchen Tantra.
Achaar Chicken curry from Malar Gandhi of Kitchen Tantra.
Spicy Pepper Chicken Curry from Lavanya Sivavijayakumar of Spice India.
Coriander Chicken from Poornima of Poornima's tasty treats.
Chicken Manchurian. from Poornima of Poornima's tasty treats.
murgh methi malai from Sangeeta khanna of healthfooddesivideshi.
Low fat butter chicken from Sangeeta khanna of healthfooddesivideshi.
chicken kali mirch from Sangeeta khanna of healthfooddesivideshi
Classic Chicken curry from Sanghi of Sanghi's Food Delights.
Chicken Spicy curry from Sanghi of Sanghi's Food Delights.
Kashmiri Chicken from SGD of cookadoodledo.
Chicken curry from Valarmathi of Simple and Yummy recipes.
Chicken kheema from Vineela Siva.
Bachelor's chicken Thokku from Viki of Viki's Kitchen.
Butter Chicken from Viki of Viki's Kitchen.
Chettinad chicken curry from Viki of Viki's Kitchen.
Country style Chicken curry from Viki of Viki's Kitchen.
Indian Chicken curry in Oven from Viki of Viki's Kitchen.
Chicken curry In coconut milk from Sarah Naveen of Vazhayilaa
Butter Chicken from Sarah Naveen of Vazhayilaa

Dry side dish:
Chicken 65 from Aysha Dileen.
Pepper Chicken from Rupali of Chakhlere.
Chilli Chicken from Dharani Jagadeesh of Dharani's kitchen.
Chilli Chicken from Hemamalini Thiyagarajan of salt2taste.
Chicken Tikka Masala from Jasmine Subashini of Sugary Spicez.
Sweet and Sour Chicken from Kavitha of kavitha vin kaivannam.
Garlic Chilli Chicken from Kavitha of kavitha vin kaivannam.
Pepper Chicken from Kavitha of kavitha vin kaivannam.
Easy Baked Chicken from Kavitha of kavitha vin kaivannam.
Ginger Chicken from Kavitha of kavitha vin kaivannam.
Murg Kaali Mirch Kabab from Lena Rashmin Raj of cooking with Lena.
Hadi wala chicken from Oriya Foodie of Oriya food.
Chicken 65 from Padma srinivasagam of Padma's recipes.
Pepper Chicken Fry from Padma srinivasagam of Padma's recipes.
Andhra Chicken fry from Padma Rekha of Plantain leaf.
Tandoor Chicken from Pinky of Esho-bosho-aahare.
Crunchy Fried Chicken from Akal's Saapadu.
Tandoori Chicken from Malar Gandhi of Kitchen Tantra.
Ginger Chicken from Malar Gandhi of Kitchen Tantra.
Cornish Hen Manchurian from Malar Gandhi of Kitchen Tantra.
Country Chicken Fry from Malar Gandhi of Kitchen Tantra.
Chicken 65 from Malar Gandhi of Kitchen Tantra.
Nei Kozhi from Malar Gandhi of Kitchen Tantra.
Hot cornish Hen from Malar Gandhi of Kitchen Tantra.
Chicken fry/Tandoori chicken from Pooja of Pooja's Kitchen.
Chicken Ularthu(Roast)-Kerala Style from Pooja of My experience with cooking.
Lemon Pepper Chicken from Poornima of Poornima's tasty treats.
Chicken Tikka from Preeti Nilesh of Khaugiri.
Chicken Seek Kebab from Preeti Singh of Shail.
Chili Chicken from Preeti Singh of Shail.
Chilly Chicken from Priya Suresh of Priya's easy n tasty recipes.
Chicken Jalfrezi from Lavanya Sivavijayakumar of Spice India.
Chilly Chicken from Lavanya Sivavijayakumar of Spice India.
Spicy and Crispy Chicken from Lavanya Sivavijayakumar of Spice India.
low fat chilly chickenfrom Sangeeta khanna of healthfooddesivideshi.
Classic chicken roast from Sanghi of Sanghi's Food Delights.
Ginger chicken from Saritha of My kitchen aroma.
Spicy Chicken with Green Chillies from Sujatha of spicy khazana.
Chicken Cacciatore from SuperChef of So I married a meataholic.
Kolchick from Usha Nandhini of Usha Nandhini's recipes.
Chicken 65 from Sowjanya of Mommy's cuisine.
chili chicken from Sree of Taste spell.
Mint Harissa Chicken from Yasmeen of Health Nut.
Pepper chicken From Viki of Viki's kitchen.
Chicken 65 From Viki of Viki's kitchen.
Indian style deep fried Chicken From Viki of Viki's kitchen.
Kozhi varutha kari from Lissie of Salt and spice.
Jeera Chicken Roast from Priya Suresh of Priya's easy n tasty recipes.
Chettinad Karuveppillai Chicken from Priya Suresh of Priya's easy n tasty recipes.
Chicken Masala from Ramya Vijaykumar of Memory archieved.
Chicken karahi from Rina of Rina's recipes.
Quick chicken roast from Rina of Rina's recipes.
Kerala Chicken fry from Varsha vipins of Will-o'-the-wisp.
Kerala chicken roast from Varsha vipins of Will-o'-the-wisp.
Chilli chicken fry from Varsha vipins of Will-o'-the-wisp.
Chilly Chicken from Sarah Naveen of Vazhayilaa
Oven Roasted Mint Chicken from Sarah Naveen of Vazhayilaa
Kerala Fried Chicken from Sarah Naveen of Vazhayilaa

Full chicken:
Chicken in Oyster Sauce from Aquadaze of Served with Love.
Grilled whole chicken from Malar Gandhi of Kitchen Tantra.

With a bread / roll:
Chicken roll from Oriya Foodie of Oriya food.
Shredded Chicken in a braid from Phanitha of Phanitha's kitchenette.
Chicken Tikka Kathi Kabab from Lavanya Sivavijayakumar of Spice India.

Chicken Biryani / Rice:
Chicken Biryani from Divya Vikram of Dil Se..
Bombay Biryani from Dolon Das of Doloncookbook.
Chicken Briyani from Hemamalini Thiyagarajan of salt2taste.
Chicken Rice from Jasmine Subashini of Sugary Spicez.
Chicken Dum Biryani from Kalyani of Kalyani's kitchen.
Arcot chicken biryani from Malar Gandhi of Kitchen Tantra.
Grilled chicken biryani from Malar Gandhi of Kitchen Tantra.
Chicken Biryani from Poornima of Poornima's tasty treats.
chicken Biryani from Prasu of Prasu's kitchen
My style Chicken Briyani from Sanghi of Sanghi's Food Delights.
TamilNadu Muslim's wedding special Biryani From Viki of Viki's kitchen.
Mughal Biryani from Varsha vipins of Will-o'-the-wisp.
Malabar chicken biryani from Varsha vipins of Will-o'-the-wisp.
Saffron Chicken pilaf from Malar Gandhi of Kitchen Tantra.
Kushka From Viki of Viki's kitchen.
Chicken Biriyani from Sarah Naveen of Vazhayilaa.


Specialty chicken dishes:
Slow Roast Chicken with Red Wine Sauce from Aquadaze of Served with Love.
Jerk Chicken from Malar Gandhi of Kitchen Tantra.
Chicken Pickle from Malar Gandhi of Kitchen Tantra.
Kung Pao Chicken from Pooja of My experience with cooking.
Barbeque chicken from Priyameena of Madurai style.
Pasta, Chicken N Bellpepper Salad from Priya Suresh of Priya's easy n tasty recipes.
Potatoes N Chicken Sausage Gratin from Priya Suresh of Priya's easy n tasty recipes.
Chicken keema noodles from Vineela siva.
Chicken tikka pizza from Varsha vipins of Will-o'-the-wisp.


Have you missed to send your recipe?
If you have some incredible chicken recipe and want to include it in this event, just post the URL in the comment space for this post.
I will be more than happy to include them.

Enjoy blogging!