Saturday, June 5, 2010

Mixed Chicken Soup

Boneless Chicken: 1/2 cup
Frozen Green peas: 2 tbsp
Pepper powder: 1/2 tbsp
Corn flour: 1 tbsp
Sausage chopped: 2tbsp
Egg: 1
Celery chopped: 1 tbsp
Asparagus chopped: 2 tbsp
Salt: to taste
Water: 04 cups

Beat the egg using little pepper powder and salt . Add corn flour in 1/2 cup water and mix well. Boil 04 cups water in a deep bottom pan, add chicken, pepper powder, salt and sausage. Cover and cook till the chicken done. Add frozen peas and chopped asparagus. Pour corn flour mix into it and stir well. When it is starts boil add beaten egg, stir continuously, cover and cook for 5 minutes. Remove the lid and cook another 2-3 minutes. Serve hot

Kozhukkatta with sweet filling

Rice flour: 1 cup
Grated coconut: 1/2cup
Jaggery: 1/4 cup
Cumin seeds: 1/2 tsp
Cardamom powder: 1 tsp
Boiled Water: 1 cup
Salt: to taste

Combine grated coconut, jaggery, cumin powder, cardamom and a pinch salt. Heat water in a pan using 1/4 tsp salt. Add the hot water little by little to the rice flour and knead well with the hands. Divide the dough into equal portions and make small balls, flatten them with your hands and fill it with coconut filling. Close the dough from all sides and shape the kozhukkatta with hands. Steam them in idli cooker for at least 10 – 20 minutes.

Carrot Pachadi

Carrots chopped- 2pcs
Small Onion – 2 tbsp
Ginger chopped- 1 tbsp
Green chilli chopped – 3 pcs
Curd - 1 cup
Curry leaves – 1 spring
Mustard seeds – 1/4 tsp
Red chilli – 2-3 pcs

Peel and grate the carrot.Combine chopped carrot, small onion, green chilli and ginger with hands. Heat oil in a pan, add mustard seeds, red chilli, curry leaves, then add carrot mix and sauté well. Cover and cook in medium flame at least 04-05 minutes. Remove from fire, allow it to cool. Add curd to this and mix it well. Serve hot with rice.

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