Tomato Pickle

Super Yummy Tomato Pickle!!!

Rava Kesari

Easy Sweet Recipe to impress your guests !!.

Channa Sundal

Healthy Sundal For Navarathiri !!

Paruppu Urundai Kuzhambu

Authentic Paruppu Urundai Kuzhambu !!

Hot Cocoa

Perfect Hot Drink to Pamper Yourself !!

August 27, 2010

Microwave Choco Walnut Cake

We had BBQ followed by a movie on Friday which went till 3 in the morning. Obviously all the routines got disturbed and we did not get the cake that we had promised for Shweets. Unfortunately she remembered it and started to cry. Thought of some quick microwave cake and made her do all the mixing. She enjoyed making and eating the cake. As it was a quick fix I did not frost the cake just topped it some chocolate syrup I think it would be good with some ice-cream on top.



It was a good one. Instead of the cocoa powder you can also try it out with the coffee powder and call it Coffee Walnut Cake.I made two small cakes with the below ingredients and hardly took 5 min. Microwave cooking turns out to be interesting !!!

This easy breezy Choco Walnut Cake makes it way to Aparna's No Bake Cake event

Sending this to Microwave Easy Cooking - Favorites event hosted by PJ of Seduce Your Tastebuds originally started by Srivalli.

Ingredients

All purpose flour - 1/2 cup
Sugar - 1/4 cup
Cocoa powder - 2 tsp
Baking Powder - 1/4 tsp
Salt - a pinch
Walnut - 1/4 cup
Vanilla Extract - 1/2 tsp
Milk - 1/2 cup
Oil - 1 tsp

Method
  • Coarsely chop the walnuts and place in microwave for about 20 secs.
  • Mix all the dry ingredients together.
  • Add the milk,vanilla extract, oil to the dry ingredients and mix well.
  • Add the nuts and stir until smooth.
  • Spray little oil in a bowl of your choice and fill upto two-third as the cake will rise.
  • Microwave for about 1 to 1 1/2 min.
  • Serve warm with any topping of your choice.

August 26, 2010

Chicken N Egg Rice Noodles


In recent times I just fell in love with the Thai cuisine. We usually get bored after trying a particular cuisine for 2 or 3 times and then we think of switching. Anyways this does not happen with our Indian food. If we have some activity planned for the weekday evening then we decide not to cook or should I say we plan a activity so that we can eat outside the next day. At 12.00 we start messaging to decide the place. After much discussions we would finally opt the Thai restaurants around.

Thai cuisine has some fresh tasting and interesting recipes which I would love to try. I'm reading cookbooks on this cuisine and will surely come up with some dishes. Usually I order the Spicy Chicken Noodles with spice level as "HOT" and last time my noodles was not as hot as expected I had to add chilly flakes to it so next time planning to order the Native Thai version. This noodles cannot be branded as a authentic dish because I made it my way ! I did not add the fish sauce and replaced it with the soy sauce. It was too good !!!

Ingredients

Thai Rice Noodles - 3/4 pack
Chicken Breast - 1 no (Boneless, Skinless)
Eggs - 2 no
White Onion - 1 no
Bell Pepper - 1 no
Carrot - 1 no
Tomato - 1 no
Garlic clove - 2 no
Chilly Powder - 1 tsp
Chilly Flakes - 1 tsp (optional)
Pepper corns - 1 tsp
Soy sauce - 2 tsp
Vinegar - 1 tsp
Salt for taste
Oil - 2 tsp



Preparation
  • Boil water and little salt in a vessel and soak the rice noodles in it. Once noodles is cooked, drain the excess water and transfer to another big plate or Cook the rice noodles as per instructions in the pack.
  • Chop the onions, bell pepper,carrot and tomato lengthwise.
  • Finely chop the garlic and crush the pepper corns.
  • Cut the chicken breast into thin slices.
Method
  • Heat oil in a wok, add the onions and garlic and saute until it turns light brown.
  • Add the chicken, salt, chilly powder, little water and saute well.
  • Once the chicken in 3/4th cooked, add the bell pepper, carrot, tomato and stir fry.
  • Add the eggs and scramble it followed by soy sauce, vinegar, crushed pepper and chilly flakes.
  • When the vegetables and chicken mixture is cooked, add the cooked rice noodles and mix well.
  • Saute until everything is mixed well. Serve Hot.
My Notes
  • Addition of chilly flakes will make it more spicier. Adjust accordingly.
  • Instead of soy sauce, add the fish sauce to make it more authentic.

August 24, 2010

Spicy Garlic Chicken


Hope you all had a wonderful weekend. Back to work...that's kind of boring, that too Monday is the most difficult day atleast for me.I still remember the childhood days when I used feel so bad on Mondays. We will be hunting for white ribbon, polishing canvas shoe, would run now then to the kitchen questioning mom on where she had left my stuff. Every Monday morning would be a big headache for my mom as I would make a fuzz to get up in the morning after sleeping till 10 during weekends. Good old childhood memories !!!! Now I have taken my Mom's place..

We normally reserve the special cooking to Sunday and I would always skip breakfast and will eagerly wait for the delicious lunch. Chicken is my favorite and I love almost all varieties. I had prepared Garlic Chicken for Sunday Lunch and we simply loved it. Garlic and Pepper lovers will surely like this one. Garlic Chicken is a flavorful and quickie and it turned out to be a wonderful sidedish. Cook Eat Enjoy !!!

Ingredients

Chicken - 1 lb (Boneless, Skinless)
Garlic Cloves - 15 - 20 no
Pearl Onions - 15 - 20 no
Garam Masala - 1/4 tsp
Pepper Corns - 2 tsp
Curry Leaves - 20 leaflets
Oil - 2 tsp

For Marinade

Tomato - 1 no (Big)
Ginger Garlic Paste - 1 tsp
Chilly Powder - 1 tsp
Coriander Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Soy sauce - 1 tsp
Salt for taste

For Seasoning

Fennel Seeds - 1 tsp
Cardamom - 3 no
Cinnamon - 2 pieces


Preparation
  • Wash and cut the chicken into small pieces.
  • Crush the garlic and pearl onion and pepper corns separately.
  • Grind tomato into a smooth paste.
Method
  • Marinate the chicken with tomato paste, ginger garlic paste, chilly powder, turmeric powder,coriander powder, 1/2 tsp soy sauce and salt for about 30 min.
  • Heat oil in a wok, add the seasoning items one after other in medium flame.
  • Add crushed onion,garlic,curry leaves and little salt. Saute well until onion turns translucent.
  • Add the marinated chicken, garam masala and saute well.
  • Sprinkle little water and allow the chicken to cook.
  • Once the chicken is 1/2 cooked, add remaining soy sauce, crushed pepper and saute well.
  • Garnish with fresh curry leaves and Serve Hot.
My Notes
  • If pearl onion is not available use 2 medium size onions.
  • Add little lemon juice before serving for a peppy taste.
Spicy Garlic Chicken makes it's way to the famous Cooking with Seeds - Fennel event hosted by Priya.

August 19, 2010

Collard Greens Stir Fry


I have always had a big group of friends wherever I go. Be it the different schools I studied or my college or the places I have worked.To add to that, it used to be most popular gang both on the positive and negative side. When I had reached Nashville, 3 years back I never felt that I'm living in another country because I had so many friends. For lunch in the cafeteria, we used to pull 3 tables together and you can imagine the size of the gang. It was like I was back to college days. We had get together every week and outings once in a month and never felt bored.

Slowly over the past one year all my friends moved back to India and I have no company now. Now we just have 2 or 3 families around and have occasional get together. When I was talking to one of my friend during a party, I was stating how I miss drumstick leaves. Drumstick leaves stir fry was one of my favorite item and my Mom would get it for me some way or the other. She suggested that the Collard Greens available in the stores here would taste exactly like the drumstick greens. I wanted try it badly and picked one bag this weekend and prepared this stir fry. Simply loved it and it tasted exactly like our drumstick leaves.This is surely a keeper !!!

Ingredients

Collard Greens - 1 pack
Pearl Onions - 8 no
Garlic flakes - 6 no
Mustard - 1 tsp
Urid Dal - 1 tsp
Asafoetida - a pinch
Dry Red Chillies - 5 no
Grated Coconut - 3 tbsp
Salt for taste
Oil - 1 - 2 tsp


Preparation
  • Wash and chop the collard greens into small pieces.
  • Crush the pearl onions and garlic flakes.
Method
  • Heat oil, add mustard and allow it to splutter.
  • Add the urid dal, followed by asafoetida and red chillies in medium flame.
  • Add the crushed onions and garlic flakes. Saute until onion turns translucent.
  • Add the greens, salt and mix so that the seasoning is well coated onto the greens.
  • Allow the greens to cook by occasionally stirring it.
  • Once the greens is cooked add the grated coconut and mix well.
  • Serve Warm with any rice item as a side.
My Notes
  • Collard Greens are available in pre-washed and pre-cut packs or as whole leaves. If you are buying whole leaves remove the thick stem in the center before chopping.
  • If pearl onion is not available use a medium size onion.
  • Do not add water for the greens to cook. 
Collard Greens Stir Fry one my favorite recipe is sent to Aparna's My Favorite Recipe event.

August 17, 2010

Egg Puffs


An evening after a hectic day at work is the most difficult time for us.Cookies or any other ready made snack will not suffice our urge. Moreover we will be super tired and totally in no mood to make something and eat. But when we think of the puff we truly get some interest and it gives us some enthusiasm and we just jump in !!! I earlier made the vegetarian version and liked it so much and wanted to make the puffs with some other stuffing. It is an easy to make snack which needs only 10 minutes of prep work and 10 minutes of baking.

I simply fell in love with the puff pastry sheets and started to buy them often. There is one recipe I wanted to make with these sheets but somehow never made it. I'm just waiting for the auspicious day I will prepare it. I have many recipes in my wish list and just want to cook them when there is good sunlight so that I can get good pics.But when the sun is shining I have no mood for cooking. So it's all my fault. Hoping to exhaust my wish list soon !!!!



Ingredients

Puff Pastry Sheets - 1 no
Egg - 3 no
White Onion - 1 no
Tomato - 1 no
Chilly Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Cumin seeds - 1/2 tsp
Coriander Leaves
Salt
Oil - 1 tsp



Preparation
  • Boil, remove shells and slice the eggs into equal halves.
  • Remove the egg yolk.
  • Thaw the puff pastry sheets for about 40 min or as mentioned in the pack.
Method
  • Preheat oven to 250 F.
  • Heat oil, add cumin seeds, finely chopped onion and saute until onion turns translucent.Add tomato and saute well.
  • Add chilly powder, turmeric powder, salt and mix well.
  • Sprinkle some water and allow it cook.Garnish with freshly chopped coriander.
  • Puff Pastry sheet would be a single big sheet. Place it on a floured surface and cut into equal halves. Out of each half you can make 3 puffs.
  • Place 1 spoonful of stuffing inside the egg and place it into each rectangular piece (made out of each half) and close it.
  • Brush oil on top and bake for about 10 - 12 minutes or until turns golden brown.
  • Serve hot with tomato sauce.
As I had promised in my previous post, I will try to send my entries to all the ongoing events. This easy snack goes to Sharmi's Let's Munch : Light Tea Time Snacks event.

Check out the giveaway going on in my blog. Click here for details !!! Few clicks and you can win 50$ CSN Giftcard

August 15, 2010

Mixed Sprouts N Raw Mango Salad


There are some things we normally forget as we go on. Sprouts is one such thing. I remember the days I used just live on these. It is a very good ingredient which can be used in various recipes and helps a lot during the dieting process. I normally stick to making some simple salads and gravies with the sprouts. Back in India, my Mom used to help me with the sprouting and it made things easier, after that there were ready-made packs available in the vegetable markets and after moving to the US totally stopped using sprouts. When I had seen the Let's Sprout event announcement by Priya, made up mind to indulge in sprouting.

When I was new to the blog world that is sometime in March 2010, I was wondering what's all about this events as I saw every blog hosting an event. Now I understand these events help us to bring out our imaginations, pushes us towards trying cuisines, prepare authentic food and most important to use healthy ingredients. I should admit now I'm not actively participating in the blog events as I used to. This is just because of the hectic work,home schedule and most importantly the blog move gave me a lot sleepless nights. It is true. I'm not sure why but I was so much into it and did not show much interest in other stuff. I'm back and will make it a point to participate in most of the blog events if not all.


When I prepared this salad for me, Shweets and MK never bothered to taste it. I liked the taste and forced them and they just took a spoon after much murmuring.As expected they liked it so much and the whole bowl vanished in no time. It was refreshing and makes you feel so full. OK I think that's enough of my rambling,straight to the recipe.Good One worth trying !!!!

Ingredients

Mixed Sprouts - 3 cups
Raw Mango - 1 (small size)
Cucumber - 1 (small size)
White Onion - 1 (small size)
Tomato - 1 (small size)

For Salad Dressing

Olive oil - 2 tsp
Lime Juice - 2 tsp
Pepper Powder - 1/2 tsp
Salad Vinegar - 1 tsp
Salt for Taste

Preparation
  • Sprouting - Soak equal measures of green moong dal, brown channa, white channa, horse gram for about 12 hours. Drain the water and cover the vessel with a white cloth and place it by a window or where there is sunlight. Rinse the sprouts after 10 hrs and again cover it and place it under sunlight. After say 8 hrs the seeds would have sprouted. Store in a refrigerator. Use within 1 or 2 days.
  • Finely chop Mango, Cucumber, White Onion, Tomato.
Method
  • Microwave the mixed sprouts for about 4 min with little salt.
  • In a large bowl, add the sprouts, mango pieces, cucumber pieces onion, tomato and mix well.
  • In a small cup, mix the olive oil, lime juice, salad vinegar,pepper powder,salt mix well.
  • Slowly add the dressing to the sprouts mix and toss the ingredients well.
  • Serve immediately.
Mixed Sprout N Raw Mango Salad obviously participates in the Let's Sprout event hosted by Priya.

Check out the giveaway going on in my blog. Click here for details !!! Few clicks and you can win 50$ CSN Giftcard

August 12, 2010

New home for my blog and a Giveaway Announcement !!!

After 2 weeks of dormancy..did I just say dormancy it just means "NO POSTS" actually I was working hard(???) on the transition of my blog to its own domain, designing the whole layout, choosing widgets, water marking all the photos with the www.frommyhomekitchen.com tag, formatting the post...hmmm that's a big list. Now I'm almost done with all the things on my to do list.To celebrate this big move, I would love to announce a giveaway sponsored by CSN stores.

CSN Stores has amazing online stores where you can find everything from cookware to lights to furniture! A lucky "From My Home Kitchen" reader can win a one time use $50 gift certificate to use on any of CSN stores US websites. Nothing comes free so there are some simple rules. This contest is open only for US and Canadian Readers and will end on August 31st and winner will be announced on the 1st week of September.

Rules for the Give Away

Mandatory: Follow "From My Home Kitchen" publicly through Google Connect(Scroll Down..)
Mandatory: Like "From My Home Kitchen" on Facebook.
Mandatory: Subscribe for "From My Home Kitchen's" RSS feeds.
Optional: Blog about this giveaway for 2 additional entries.
Optional: Follow me on Twitter for additional 2 entries.

Please leave separate comment for each entry...


It is as simple as that..What are you waiting for.. hurry up and win the 50$ gift card and invest in something useful . All the best to my dear friends !!!

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