Continental Breakfast

 Discription: Macaroni Treat with spinach and fish fillet

Cuisine : International

Serving:6 people                                                                               

Ingredients:

Macroni-1 packet 500grms

chilli sauce-1tsp

soya sauce black 1tsp

oregana -1/2 tsp

olive oil-2 tbsp

spinach-1 cup

fish fillet-2 fillets chopped finely

ragu 7 herb tomato sauce-1tbsp

salt

white pepper-1/2 tsp

maggie magic chicken cubes-2

 

Procedure:

1.Take a bowl of 1 n half ltr of water and add 1 tbsp of olive oil.

2.Bring it boil and add the macroni pack.

3. Let it cook 3/4, strain it and keep aside.

4.Now take a frying pan, add olive oil.

5. To this add the maggie chicken magic cubes.

6. Add the fish fillet , let it cook in the olive oil.

7. Add the spinach let it also cook .

8. Add salt, oregano and ragu tomato garlic sauce.

9. Add white pepper and soya sauce.

Serve hot!

Tuvar dhal in different ways

 

Discription: Tuvar dhal stirred

Cuisine :Tamilnadu

Serving: 4 people

Ingredients:

Tuvar dhal-1 cup

green chillies- 4

corriander leaves-few strands

chilli powder-1tsp

cumin seeds-1tsp

mustard seeds-tsp

tomato-1big

onions-2big

garlic pods 10

oil -2tbsp

curry leaves few

salt

Procedure:

My Little Kitchen Expat

1. Take a pressure cooker .

2. Add washed tuar dhal, green chillies, garlic pods 5 no's, tomatoes, 1chopped onion.

3. Add about 2 cups of water and pressure cook.

4. Now when the dhal is cooked remove from fire.

5. Take a frying pan, add oil and let it get heated up.

6. Add mustard seeds and let it splutter.

7. Add cumin seeds and chopped onion, chopped garlic , curry leaves and let the onion and garlic become golden brown.

8. Now add red chilli powder 1/2 a tsp and asafoetida .

9. dont allow the chilli powder to turn black....as soon as u put in the oil switch offf the fire.

10 Now remove the lid of the the pressure. Take a masher and mash the cooked items finely.

11. Now add the the fried items into the dhal and add salt.

.12.Serve dhal with boiled rice , chappathi or roti's.

 

 

 

Fried Marinated Chicken

Description: Chicken in curd marination

Cuisine:Hyderabadi

Servings: 6

Ingredients:

Chicken boneless -3/4 kg

Curd 1 cup-250kgrms

red chilli powder-2tbsp

Turmeric powder- 1tsp

salt- 2 1/2 tsp

Green chillies-100grms

2 lemon

curry leaves.

cooking food colour

Procedure:

1. Take a bowl and add curd, chilli powder, turmeric powder and salt with some food colour.

2.Now add the washed chicken pieces and set aside to marinate for about 5 hours.

3.Slit the green chillies in to two halfs and keep aside.

4. Take a frying pan and add some cooking oil.

5.Now shallow fry half the amount of green chillies and keep it aside.

My Little Expat Kitchen

6.Deep fry the chicken pieces , when you turn the chicken d other side put the chillies aswell to fry along with the chiken.

7. The aroma of the chillies with the chicken is irresistable.

8. Remove  in a plate covered with kitchen tissue.

9. Serve with cut lime pieces with boiled rice , roti or as a starter.

 

 

 

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Description: Chicken in Chikpea and lime marination

Cuisine:Hyderabadi

Servings: 6

Ingredients:

Chicken boneless -1/2 kg
Chikpea-3 tbsp

red chilli powder-1tbsp

Turmeric powder- 1tsp

salt- 2 1/2 tsp

pepper-1tsp

2 lemon

ground onion2tbsp

cumin powder-1tsp

corriander chopped-1tbsp

 

Procedure:

1. Take a bowl add all the ingredients .

2. Mix the ingredients with lime juice squeezed out of 2 lemons.

3. Add the boneless chicken pieces .

4. Allow to marinade in it for about 5 hrs.

5. fry and serve as good starters or as an ideal side dish.

INDIAN CHATS

Chatpata Palak Chat
Description: Chat
Cuisine: Indian Cuisine
Serving: 5 Adults
Ingredients:
Yogurt 1cup
Palak puree 3tbsp
Scooped potato 1cup
Besan pakoras 1cup
Onion (chopped) 1cup
Red chili pwd 1/2tsp
Chat masala 1/2tsp
Garlic crushed 1tsp
Salt to taste
Jeera pwd 1/2tsp
Procedure:
1. Take a bowl and mix all the ingredients together.
2. Serve in a bowl by sprinkling little fried palak and cut tomatoes.

KHEER

Macaroni meeta or Kheer
Description: Kheer
Cuisine: Tamilnadu Cuisine
Serving: 5 Adults
Ingredients:
Milk 1 1/2 ltr
Condensed milk 1tin
Sugar 2cups
Macaroni 1cup
Aniseeds 1tsp
Cardamom 5no’s
Coconut (grated) 1cup
Procedure:
1. Break the macaroni by the help of a blender. Just that it has to be in bits and not powdered.
2. Boil milk in a vessel add condensed milk and simmer till it is brought to one ltr.
3. Now add the macaroni bits and bring to a boil.
4. It will get cooked by 3mnts.
5. Put off the flame and add the grated coconut.
6. Dry fry the aniseeds and cardamom and powder it.
7. Mix this to the Kheer.
Macaroni Kheer is ready to serve.
Kheer tastes very yummy if it is chilled in the refrigerator.
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Cashew nut Kheer
Description: Kheer
Cuisine: Tamilnadu Cuisine
Serving: 5 Adults
Ingredients:
Milk 2ltrs
Cashew 200gms (soaked)
Cashew (chopped) 50 Gms
Condensed milk 1tin
Basmati rice 1tbsp (soaked)
Semolina 1tbsp (soaked in water)
Cardamom 10no’s (powdered)
Sugar 3cups
Ghee 2tbsp
Procedure:
1. Boil Milk in a vessel and let it simmer for half an hr.
2. While the milk is simmering grind the soaked cashews, rice to a thin paste.
3. Now when the milk is boiled properly add the condensed milk , sugar and stir well for 5 mnts.
4. Add cardamom pwd and cashew paste carefully as lumps may form if not mixed properly.
5. Add the semolina as well.
6. Let the whole mixture boil for 10mnts and put off the flame.
7. Cut the cashews in three’s and fry in ghee.
8. Add the ghee along with the fried cashews.
Kheer is ready to serve. When chilled in the refrigerator it tastes wonders. Also crushed frozen milk gives more flavors.

CHINESE DELICACY

Vegetable Manchurian
Description: Vegetable Manchurian
Cuisine: Chinese Cuisine
Serving: 5 Adults
Ingredients:
Capsicum 2no’s
Cabbage 1large chunk
Carrot 1no’s
Onions 2no’s
Spring onion 1
Green chilies 2no’s
Maida 1cup
Ginger garlic paste 1tbsp
Soya sauce 1tsp
Corn flour 2tsp
Salt to taste
Tomato sauce 1tbsp
Pepper 1/4tsp
Chili pwd 1tsp
Ginger (chopped) 1inch
Garlic (chopped) 5cloves
Procedure:
For Manchurian Balls
1. Grate cabbage, carrot, capsicum and onion and take in a vessel.
2. Now add ginger garlic paste, salt, pepper pwd and mix with maida.
3. Make sticky dough with the ingredients.
4. Make balls and deep fry them and keep aside.
For the sauce
1. Chop the spring onions, capsicum, and a little bit of cabbage if needed.
2. Take a non stick pan and fry the vegetables in butter for 1 mnts.
3. Sauté the green chilies, ginger and chopped garlic.
4. Sauté the vegetables for about 2 mnts.
5. Now add the chili pwd, soya sauce and tomato sauce and fold the vegetables into the sauce.
6. Add corn flour paste to this mixture and when it is starting to thicken switch off the flame.
Add the fried Manchurian balls and serve with roomali roti or fried rice or noodles.

BREAKFAST

Idly

Description: Idly
Cuisine: South Indian Cuisine
Serving: 5 Adults
Ingredients:

Boiled rice 2 cups
Raw rice ½ cup
Urad dhal 1cup
Salt to taste
Oil 4tsp
Procedure:1. Soak rice and the urad dhal separately in a vessel for 4 hrs.
2. When the rice is soaked finely grind it finely, little coarsely like fine semolina.
3. Now grind the dhal into a fine paste adding little water periodically.
4. Now mix both the grinded mixtures together,
5. Add salt and mix well.
6. The batter should be thicker and just the right proportion to pour in the idly vessel.
7. Now keep this batter to ferment over night.
8. Now to steam the idly; grease the idly moulds.
9. Fill with batter in the moulds.
10. It should be just enough and not over flow.
11. Steam the idly’s for 10 mnts.
12. To recheck if it is cooked just pierce a tooth pick and check.
13. Remove the idly’s with the help of a sharp edged spoon.
Serve with coconut chutney or idly pwd or sambar.
-------------------------------------------Appam
Description: Appam
Cuisine: Kerala Cuisine
Serving: 5 Adults
Ingredients:Raw rice 1cup
Coconut (grated) 1/2no
Cooked rice 1tsp
Salt a pinch
Cooking soda (yeast) a pinch ;( yeast 1tsp)
Sugar 1tsp
Procedure:1. Grind the rice and coconut into a very thin thin batter.
2. Add coconut milk if the batter is thick.
3. Add salt sugar and yeast and allow it to ferment overnight.
4. Heat a non stick appam pan.
5. Pour a ladle of batter in the center; hold the ears of the pan and rotate the batter around the pan.
6. Now cover the lid and cook over low flame for about 2mnts.
7. Remove the lid and with the help of a sharp edged spatula remove from the pan.
8. It comes out in a form of lacey sides and thicker in the center.
Serve with vegetable or mutton stew.

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DosaDescription: Dosa
Cuisine: South Indian Cuisine
Serving: 5 Adults
Ingredients:Boiled rice 2 cups
Raw rice ½ cup
Urad dhal 1cup
Fenugreek seeds 1tsp
Salt to taste
Oil 4tspProcedure:1. Soak rice and the urad dhal separately in a vessel for 4 hrs.
2. When the rice is soaked finely grind it finely, little coarsely like fine semolina.
3. Now grind the dhal with soaked fenugreek seeds into a fine paste adding little water periodically.
4. Now mix both the grinded mixtures together.
5. Add salt and mix well.
6. The batter should be thin and just the right proportion to make a thin paper like round structure on a tawa.
7. Now keep this batter to ferment over night.
8. Now on a flat Dosa gadget or tawa spread the batter.
9. Spread it into a round thin paper like form, cook for about 2mnts.
10. Sprinkle some oil over the dosa.Now turn the dosa very carefully with the help of a dosa turner.
11. Cook for 1mnt and remove the dosa and continue the same procedure with the rest of the batter.
12. If you do not like the dosa very crispy you need not turn the dosa.
13. Instead just rub the batter evenly after cooking one side and roll it and remove.Serve with coconut chutney or idly pwd or sambar

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AdaiDescription: Adai
Cuisine: South Indian Cuisine
Serving: 5 Adults
Ingredients:Boiled rice 1/4 cups
Raw rice 1/4cup
Urad dhal 1/4cup
Channa dhal 1/4cup
Moong dhal 1/4cup
Lobia 1tbsp
Soya bean 1tbsp
Horse gram 1tbsp
Asafetida a pinch
Fenugreek seeds 1tsp
Cumin seeds 1tsp
Curry leaves few
Coriander leaves few
Shallots 10no’s
Red chili 2no’s
Green chili 2no’s
Salt to taste
Oil 4tsp
Procedure:1. Soak rice and the dhals in a vessel for 2hrs.
2. When soaked grind it finely, little coarsely like fine semolina.
3. Add salt and mix well.
4. The batter should be thin and just the right proportion to pour on the tawa to make dosa.
5. You can ferment it for few hrs or make dosa directly.
6. Heat the tawa for few mnts and rub the dosa tawa with few drops of oil.
7. Spread a ladle full of batter into dosa.
8. Cook both the sides till lightly brown in color.
9. Transfer onto a plate.Serve with coconut chutney or idly pwd or sambar.