Guest Hosting "Know Your Sweetness" - Brown Sugar

I am guest hosting an event after a long time. This time it is Jagruti's Know your Natural Sweetness event with the theme of Brown Sugar. I love Jagruti's themes and happy to be a part of this event. Sweetness is the most prominent and preferred taste among the five (sometimes six) tastes. Who doesn't like something sweet after dinner? This month being the cookies and cakes month for Christmas and New year, it is more appropriate to treat yourself and your sweet tooth. Make or bake something with Brown Sugar and link it up.

Guidelines for the event:
1. Send in any dish which uses brown sugar/raw sugar. The dish can be sweet or savory.
2. Only Vegetarian dishes are allowed. Eggs are allowed if you prefer.
3. Entries posted from December 1st to January 1st are allowed.
4. Link to this post and Jagruti's event announcement page are mandatory.
5. Use of logo is appreciated.
6. Non-bloggers can email your recipe to krithiskitchen [ at ] gmail [dot] com with a picture of your dish.
Linky for Know Your Sweetness:

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Chicken Shaslik by Chef shireen anwer

Chicken Shaslik

Ingredients :
Boneless chicken 1/2 kg , cubed
Salt 1/2 tsp
Black pepper 1/2 tsp , crushed
Ketchup 2 tbsp
Worcestershire sauce 2 tbsp.
Ginger,garlic paste 1 tbsp
Chilli Powder 1/2 tsp
Capsicum 2
Onion 2
Tomato 2
Olive oil 1 tbsp

For BBQ Sauce:
Tomato paste 4 tbsp
Ketchup 4 tbsp
Vinegar 4 tbsp
Garlic paste 1 tsp
Salt 1 tsp
Sugar 1 tsp
Chili Powder 1/2 tsp
Oil 2 tbsp

Uses:
grill pan


Method for skewers:

Cut chicken in to cube shapes.
Cut capsicum into half discard seeds and cut the flesh into 3 cm pieces.
Cut onion into quarters and separate the layers.
Cut tomato into half and discard seeds,cut flesh into 3 cm pieces.
In a bowl add chicken cubes, salt, red chilli powder, fresh crushed black pepper, tomato ketchup, worcestershire sauce, ginger, garlic paste and mix well.
Skew chicken and vegetables closely on shashlik skewers or bamboo skewers.
Then put the skewers in a grill pan and add olive oil for greeced.
When chicken begin to change its color mean while sprinkle worcestershire sauce on it.
To make BarBQ sauce:
In a bowl add in tomato paste, white vingar, ketchup, garlic paste, salt snd sugar mix well bbq sauce is ready.
Now brush or spread the BarBQ sauce all over the shashlik skewers, after 5 minutes change the side and also spread bbq sauce.
Fry skewers more 8-10 minutes or until chicken melts properly and the vegetables are soft.take off from stove.
Spread boiled rice in a tray and put shashlik skewers and garnish with lettuce,lemon and tomatoes.
Chef's tip;You can make this shashlik in grill pan or simple fry pan.
For faster melting chicken, always skew tomato piece after chciken piece.
Shashlik skewers

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Kollu Podi / Horse Gram Spice Powder | Side Dish for Idli Dosa

I can start this post saying horse gram (aka kollu in tamil) has numerous health benefits and is good for you. It is rich in protein like any other bean and has good amount of fiber. Kollu rasam/horse gram soup is good for cold and sinuses. But mind that too much of anything good is bad. Though horse gram taken in moderation is good for you, too much of it causes increase in body heat.
But I had actually thought of starting this post saying that the best side dish for idlis are podi. Podi popularly known as Idli podi is made of lentils and there are infinite combinations and recipes for making it. I have already made and blogged about Idli podi, Curry leaves podi earlier. Here is a healthy and tasty recipe for Idli podi with horse gram.

Ingredients:
Horse gram dhal / Kollu paruppu - 2 cups
White Sesame Seeds / Ellu - 1/4 cup
Dry red chillies - 20
Curry leaves - a few
Asafoetida - 1/2 tsp
Salt - to taste

Method:
Dry roast all the ingredients one by one until toasted (except salt). Allow to cool on a plate and pound to a coarse powder in a blender / coffee grinder. Mix 
with gingelly oil and serve with idli/dosa.

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Spicy schezwan soup By Chef Shireen anwer

Spicy schezwan soup

Ingredients
Chicken boneless sliced 1 cup
Green chilies 2 chopped
Cabbage tiny cubes 1 cup

Coriander leaves chopped ½ cup
Soya sauce 4 tbsp
Sugar 1 tsp
Vinegar ¼ cup
Carrot 1 cut in tiny cubes
Chicken stock 8 cups
Chili sauce 2 tbsp
Salt 1 ½ tsp
Corn flour 6 tbsp heaped dissolved in ½ cup water
Egg 1 beaten

Method
Heat chicken stock in a pan, add sliced chicken, cook for 5 minutes, add cabbage and carrots with salt, sugar, soya sauce, chili sauce, vinegar, green chilies, thickens soup with corn flour paste, lastly add beaten egg, stir well, before removing add coriander leaves.

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Schezwan chowmein By Chef Shireen anwer

Schezwan chowmein


Ingredients
Chicken boneless 1 cup thinly sliced
Salt 1 tsp + ½ tsp
Sugar ½ tsp + ½ tsp

Corn flour 1 tbsp
Beaten egg Half
White pepper ¼ tsp
Cabbage thinly sliced 2 cups
Capsicum 1 sliced
Egg noodles 1 packet boil for just 3 minutes
Chili sauce 2 tbsp
Soya sauce 2 tbsp
Crushed garlic 1 tsp
Onion 1 sliced
Carrot 1 thinly sliced
Spring onion leaves 2 inch long strips 1 cup
Oil ¼ cup
Ketchup ¼ cup

Method
Marinate chicken sliced with salt, white pepper, sugar, soya sauce, corn flour 1 tbsp, half beaten egg for 15 minutes, heat ¼ cup oil fry crushed garlic till light golden add sliced onion, add marinate chicken cook for 1 minute add in cabbage, carrot, capsicum with chili sauce, soya sauce, ketchup, salt and sugar add boiled noodles, toss well, lastly add spring onion leaves and remove.

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Dry chilli chicken By Chef Shireen anwer

Dry chili chicken

Ingredients
Chicken boneless sliced ½ kg
Salt ½ + 1 tsp
Soya sauce 1 + 2 tbsp

Sugar 1 + 1 tsp
Corn flour 2 tbsp heaped
Beaten egg half
Onion 2 cut in big square cubes
Crushed garlic 1 tbsp
Green chilies 6 to 8 sliced diagonally
Capsicum 1 sliced in Julian
Chopped ginger 1 tbsp
Oil ¼ cup

Method
Marinate boneless chicken slice with salt 1 tsp, soya sauce 1 tbsp, sugar 1 tsp, corn flour 2 tbsp and half beaten egg for 15 minutes, then deep fry for 5 minutes and remove, heat ¼ cup oil in a wok, add chopped ginger garlic, slightly brown add fried chicken with onion, green chilies, salt, sugar, soya sauce, capsicum, cook for 2 minutes, mix well and remove.

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Special hot ‘n’ sour soup By Chef Shireen anwer

Special hot ‘n’ sour soup


Ingredients
Chicken breast 1 thinly sliced
Prawns 8 to 10 (marinate chicken and prawns with salt and white pepper ½ tsp and ¼ cup water).
Chicken stock 8 cups

Sugar 1 tbsp
Salt 1 tsp heaped
White pepper ½ tsp
Vinegar ¼ cup
Cabbage 1 cup thinly sliced
Carrot 1 fine Julian
Beans sprouts ½ cup
Bean curd 2 pieces cut into tiny cubes
Coriander leaves chopped 2 tbsp heaped
Corn flour ¾ cup mixed with ½ cup water
Egg 1 beaten

Method
Cook stock add chicken and prawns, cook for 10 minutes, add in all the vegetables with seasonings, when soup boiling thicken with corn flour paste, lastly add beaten egg, coriander leaves and remove.

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Sizzling chicken By Chef Shireen anwer

Sizzling chicken

Ingredients
Chicken boneless cubes ½ kg
Salt ½ + ½ tsp
Sugar ½ + 1 tsp

White pepper ½ + ½ tsp
Corn flour 1 + 1 tbsp
Soya sauce 1 + 1 tbsp
Beaten egg half
Crushed garlic 1 tbsp
Capsicum 2 cut in square cubes
Tomatoes 2 seeds removed cut in squares
Onion 2 cut in squares
Green chilies 4 diagonally chopped
Chili oil ¼ cup
Stock 1 cup
Chilies from the chili oil 2 tsp

Method
Marinate chicken boneless cubes with salt and white pepper ½ tsp each, sugar 1 tsp, soya sauce 1 tbsp, corn flour 1 tbsp and ½ beaten egg, heat chili oil in a wok, fry crushed garlic, slightly brown, add marinated chicken, fry for 5 minutes, add all the chopped vegetables with 1 ½ cup stock, salt, white pepper, sugar, soya sauce, chilies from the chili oil, cook till boiling, lastly thicken gravy with corn flour paste, serve on a sizzler.

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Fried drum sticks by Chef shireen anwer

Fried drum sticks

Ingredients
Chicken wings ½ kg make into loly pop shape
Salt ½ tsp
White pepper ½ tsp

Sugar ½ tsp
Chopped garlic 1 tsp
Egg 1
Corn flour 2 tsp heaped
Flour 2 tsp heaped

Method
Marinate your drum sticks with all above, mix very well, deep fry for 10 minutes, then remove and re fry once again for 10 minutes till crisp and golden brown.

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Banana Blossom Curry / Vazhaipoo Kulambu | Indian Curry Recipes

Come Summer we get more Asian vegetables in the supermarket. I love the season due its abundant availability of fresh vegetables. Curry leaves, Methi leaves and not to forget Banana Blossom / Vazhaipoo. It is a rare vegetable to come by in this country and when I find one I pick it immediately. We mostly prepare vadas with this one but this time MIL made delicious kuzhambu with this. This time too I missed to take the step by step pictures on how to clean and prepare this one but would do so next time.  

Ingredients:
Banana Blossom/Flower/Vazhaipoo - Prepped and chopped - 2 cups
Onion - chopped - 1 cup
Garlic - 4 cloves - sliced thin
Tomato - 1/2 - chopped
Tamarind - size of a lemon - soak in water and extract juice
Fenugreek seeds/Vendhayam - 1/2 tsp
Curry leaves - a few
Gingelly oil - 3 tbsp
Red chilli powder - 1/2 tsp - optional
Buttermillk - 1 tbsp
Water - 2 cups
Roast and grind:
Red Chillies - 5
Coriander seeds - 3 heaped tbsp
Chana dhal - 2 heaped tbsp

Method:
Prepare the banana blossom and chop finely. Put the chopped stems in a bowl of water mixed with a tbsp of buttermilk until ready to use. Roast the ingredients under 'Roast and grind' one by one and allow it to cool. Make a fine powder in a mixie or a coffee grinder. Heat oil in a kadai and add the fenugreek seeds and curry leaves. When the curry leaves splatter add the chopped onions and saute until translucent. Drain and squeeze the chopped banana blossom and add it to the onions. Fry for about 5 mins until half done. Add the chopped tomato and fry for about a minute. Now add the powdered spice and mix well. Add 2 cups of water and cover and boil for about 5-7 minutes until the mixture is cooked. Now add the tamarind extract and salt. Check for heat and add chilli powder if needed. Allow it to boil and simmer for 5 minutes. Serve hot with steamed rice.

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Chicken and spinach in coconut sauce curry

 

 

 

Chicken and spinach in coconut sauce curry

This recipe is sure a winner, serve it with naan or white rice and your family will happy to eat spinach .

This is simple chicken and spinach curry ,the addition of coconut give this dish creamy texture and beautiful yummy flavor.

  

Ingredients:

1 cup cubed chicken breast

1cup chopped baby spinach

1 shallot diced

1 medium size tomato chopped

¼ cup yogurt

½ cup coconut milk

salt and pepper

1/2tsp turmeric powder

1tsp cumin seeds

1 green chili roughly diced

1tbsp chopped ginger

1tbsp chopped garlic

¼ cup olive oil

Method:

In small bowl marinate chicken yogurt ,salt and pepper and keep aside for 15 minutes.

In pot add oil ,chopped onion, and garlic, ginger, cumin seeds and green chili  and sauté it for 5 minute.

Add tomatoes  and  ,turmeric powder ,  stir add the chicken and keep stirring when the chicken no more pink about 15 minutes.

 add spinach and coconut milk and let it simmer for 1o minutes .

Creamy chicken and spinach curry is ready enjoy it with white rice or home made naan .

 

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Linking up Archives for Serve It - Original Recipes from Home

This post is exclusively for linking up my archived posts for this month's Serve It Series. The Event theme is Original Recipes from home. The idea is to cook family recipes or own recipes which are not otherwise available in any restaurant, bakeries or shops. 

Tomato Chopps

Selavu Sambar

Pasiparuppu Upma

Minty Mushroom Curry

Paneer Kasuri Methi

Sprouted moong dhal kurma

Roasted Potatoes spiced with Curry Leaves

Sesame Turnip Saute

Vendhaya Idli

Sago Upma

Pressed Barley upma

Sweet Potato Paratha

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Crock Pot Chicken Parmesan

This is the time of year when you need 

a few crock pot recipes for the busy days.

We were going on a long Fall hike for the 

afternoon and I knew we'd be tired and hungry

 when we got home.

 I put this together after lunch.

 Dip the breasts in the egg.

Combine the breadcrumbs with parmesan cheese, 

salt, and pepper. Add Italian seasoning if you are

 using plain breadcrumbs. Coat the chicken well.

 Put into an oiled crock pot and cover with cheese. 

I used muenster because that's what I used HERE.

 Pour the sauce over.

Cover and cook about 5 hours on low.

 If you like it extra cheesy, you can add another 

slice of cheese, or save some of the cheese to 

put on top for the last 10 minutes.

It will get melty-cheesy-good.

Sprinkle with fresh Parmesan and serve over pasta.

Crock Pot Chicken Parmesan

3-4 boneless chicken chicken breasts

about 1-1/4 lbs

1/3 C Italian breadcrumbs

1/3 C grated Parmesan cheese

1/4 t pepper

1/4 t salt

1 egg, slightly beaten

1 T olive oil

1-2 C shredded mozzarella or

 2-3 slices mozzarella or muenster

1 jar (26-oz) marinara sauce

Grease the inside of the pot

with the olive oil.

Cut the chicken into portion size if large;

In a shallow pie plate combine the breadcrumbs

(add 1/2 t Italian seasoning if using plain),

parmesan, pepper and salt

In another shallow pie plate lightly beat the egg.

Dip the chicken in the egg to coat both sides,

then dip both sides in the crumbs, pressing on to 

coat well. Lay the chicken in the pot.

 Lay a slice of cheese on each breast. 

Cover with the sauce. 

Cover and cook on low for 4-6 hours.

The last 10 minutes you can add more cheese.

Serve over cooked pasta. Serves 4

Enjoy!

Links: Between Naps On The Porch,
The Charm Of Home, Common Ground,
Designs By Gollum, My Romantic Home

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Baked Brie en Croute

Baked brie is always a hit at parties.

En croute translates to "in a crust".

The easiest and most delicious way to serve it

is this classic Crescent-Wrapped Baked Brie.

This one is topped with fruit preserves and
chopped pecans. I used strawberry, but you can
also use raspberry, apricot or try it with my
Spiced Cranberry Chutney.

One half of the crescent roll square is the bottom
The other half on top. Brush with a beaten egg.

 Add the cutouts and brush again, then bake.
I used an ovenproof Longaberger platter.

Serve with sliced apples or pears.

 Baked Brie en Croute

1 can (8-oz) crescent rolls

1 round (8-oz) brie cheese

Fruit preserves-(raspberry, strawberry,

 apricot, orange marmelade, or chutney)

chopped pecans or slivered almonds

1 egg, beaten

crackers and apple slices for serving.

Heat oven to 350F. Unroll crescent dough;

 separate crosswise into 2 sections.

Pat dough and firmly press perforations to seal,

forming 2 squares. Place one square on ungreased

 cookie sheet. Place cheese in center of dough. 

With a small cookie or canape'cutter, 

cut 1 shape from each corner of each square. 

Set cutouts aside. Spread the top of the brie

 with fruit preserves and sprinkle with the nuts. 

Place the remaining square on top. Gently stretch

 and press dough evenly around the cheese;

fold bottom edges over the top; press to

 seal completely. Brush with the beaten egg. 

Top with cutouts; brush with additional egg.

Bake 20-24 minutes or until golden brown. 

Cool 15 minutes. Serve warm. 

Surround plate with optional apple slices, 

pear slices, grapes and crackers.

Enjoy!

Links: Between Naps On The Porch,
Jam Hands

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Orange Olive Oil Egg-less Cake | Eggless Cake Recipes

Citrus flavored bakes fascinates me. They are very light tasting and with every bite it is like a party in your mouth. When I was searching for a cake with orange juice which is also eggless I stumbled upon Priya's recipe here. I made few substitutions and baked this cake for a birthday. This recipe can also be made as a loaf cake or muffins.

Ingredients:
Makes on 9" cake; Serves 8
All purpose flour/Maida - 1 cup
Whole Wheat flour - 1/2 cup
Corn Starch - 2 tbsp
Salt - 1/8 tsp

Baking Soda - 1 tsp
Baking powder - 1/2 tsp

Orange juice - 1/2 cup - preferably freshly squeezed
Thick greek yogurt - 1 cup (room temperature)
Olive oil - 1/2 cup
Sugar - 1/2 cup + 1/4 cup
Orange zest - 1 tbsp - I used lime zest, hence the green hue
Pure Vanilla Extract - 1 tsp

Method:
Preheat oven to 350 F. Mix 1/4 cup of sugar with the orange zest and set aside. Grease and flour a 9" deep pan. Mix the flours, salt, baking powder, baking soda with a whisk or fork until it is well mixed. Whisk the yogurt and sugar together until the sugar melts. Add the olive oil, vanilla and the sugar with zest and mix well. Now add the dry ingredients alternating with flour mixture and juice. Do not overmix. Pour in the greased bowl and bake for 30-40 minutes. Serve as a simple snack with a cup of tea.
Notes:
1. You could use all all-purpose flour for a lighter cake.
2. I did not frost the cake. You could use a whipped cream frosting with sugar and perfumed with orange zest.
3. Alternatively you could soak up the cake in sweetened orange juice before serving.
4. I have substituted 1/2 cup of Splenda for 1/2 cup of sugar to make a low-calorie version.

Linking this yummylicious cake to the following events: What's with my Cuppa event by Nupur; Bake Fest #13 eveny by Vardhini; CWF - Whole Wheat Flour event by Kiran.

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