BUN BOWL PIZZA

DINNER ROLLS [BUN]-  6
PIZZA SAUCE               -  6 TBSP
CAPSICUM   YELLOW ,RED &GREEN  CHOPPED-1/2 CUP
ONION    1 CHOPPED
TOMATO  DICED -1/2
BLACK OLIVES     3TBSP
OREGANO    1/2 TSP
MOZZARELLA CHEESE  3/4 CUP
PEPPER  POWDER  ,2 PINCH
 SLICE OFF TOP OF  EACH DINNER ROLLS AND CORE INSIDE ,BRUSH PIZZA SAUCE INSIDE THE ROLLS .MIX ONION,TOMATO,CAPSICUM,OREGANO, PEPPER,CHEESE ,BLACK OLIVES .FILL THIS MIXTURE TO ROLLS. TOP WITH SOME MORE CHEESES IF DESIRED. BAKE FOR 10 MINUTES AT 180.

NUTELLA MUG CAKE

http://tasteofpearlcity.blogspot.com/2012/01/any-one-can-cook-series-40.html

Today morning I was very lazy because of the cold. I hid in my blanket with my laptop and started searching food blogs, suddenly I hit on this mug cake  and got obsessed . I ran to my kitchen but my nutella jar was empty. Sigh! My little ones Maher & Fatima like to lick nutella off a spoon. So the jar was empty .I returned to my blanket.  Now I had to wait till one of my elder sons came back. After a very long wait, I finally got to try out this exciting recipe.This is a really easy cake that anyone can make.Cake should be baked in a microwave set to high power and in three minutes, Ta-Da! :D
I was really happy at the idea of a three-minute cake and  That  I can make chocolate cake at anytime .
The only problem? The Nutella jar being full. :P
If all recipes were this easy, how awesome would it be? :D.

Ingredients
4 tablespoons self-rising flour
4 tablespoons sugar
1 egg
3 tablespoons cocoa powder
3 tablespoons Nutella
3 tablespoons milk
3 tablespoons vegetable oil

Whipped Cream Topping (if desired)
½ cup heavy cream
1 tablespoon sugar

Directions
Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1½– 3 minutes. (Time depends on microwave; mine took 3 minutes.)

Add heavy cream to the bowl of a stand mixer fitted with a whisk attachment and whip on medium-high speed until almost stiff. Add sugar and beat until heavy cream forms stiff peaks. Top Mug Cakes with whipped cream and a little chocolate sauce, if desired.

JEERA ALOO

JEERA ALOO

•	Potatoes,boiled [BABY POTATOES]	7
•	Oil	4 tablespoons
•	Cumin seeds	1 teaspoon
•	Salt	to taste
•	Red chilli powder	1 teaspoon
•	Coriander seeds,crushed	1 tablespoon
•	Roasted cumin powder	1 teaspoon
•	Dry mango powder (amchur)	1/2 teaspoon
•	Fresh coriander leaves	2 tablespoons

Method
Heat oil in a pan. Add cumin seeds and sauté till it changes colour. Add salt and stir. Add red chilli powder, crushed coriander seeds, roasted cumin powder and dry mango powder. Add potato cubes and stir carefully till the masala covers all the potato cubes well. Add coriander leaves and stir. Serve hot. 
RECIPE COURTESY ; SANJEEVKAPOOR

Taste of Pearl City: Any One Can Cook: Series 38

Taste of Pearl City: Any One Can Cook: Series 38

CREAMY PUDDING MILKSHAKE

CREAMY PUDDING MILKSHAKE

3/4 cup milk

1 tablespoon instant vanilla pudding[I used Danette vanilla pudding ]

2 tablespoons chocolate syrup

2 scoops vanilla ice cream

Directions

Combine all ingredients in blender and blend for 20 seconds or until smooth and frothy.

PAYYOLI CHICKEN FRY

CHECK THIS LINK FOR RECIPE

PART 1
PART 2
PART3

ROYAL CARROT CAKE

ROYAL CARROT CAKE


INGREDIENTS
Carrots, grated 300 grams


Eggs 4


Butter, softened 300 grams


Sugar 300 grams


Refined flour (maida) 300 grams


Baking powder 2 teaspoons


baking soda 1/2 teaspoon


Cinnamon powder 1 teaspoon


Mace powder a pinch


Salt a pinch


Almond powder 1 cup


Orange juice 1 cup


Walnuts, crushed 1/2 cup 




METHOD
Preheat oven to 180ºC. Break eggs and separate yolks and whites and keep in 2 separate bowls. Cream together butter and sugar in a deep bowl till fluffy and light in colour. Add egg yolks and mix well. Sift together refined flour, baking powder, baking soda, cinnamon powder and mace powder into another bowl. Beat egg whites with a little salt till stiff and stands in peaks. Add carrots to the butter-egg mixture and mix well. Add almond powder and mix. Add orange juice and mix. Add flour mixture and mix well. Add walnuts  and mix. Add egg whites and fold in gently. Pour the batter into a silicon mould and bake in the preheated oven for about 50 minutes. Remove the mould from the oven and let it stand for 1 hour. Slice and serve with tea.


Recipe courtesy  ..FOOD FOOD

I MADE CUPCAKES WITH SAME BATTER.

CHICKEN AND VEGETABLE STIR-FRY

CHICKEN FILLETS[BREAST] -350 GMS
CORNFLOUR           -2 TSP
CHICKEN STOCK [WATER]    -125 ML
SOY SAUCE               -1TBSP
GARLIC CLOVES CHOPPED -2
GINGER CHOPPED                 -1TBSP
RED ,GREEN,YELLOW  PEPPERS [CAPSICUM]THINLY SLICED
CARROT THINLY SLICED      -1 TO 2
CELERY STICKS THINLY SLICED -1
BUTTON MUSHROOMS                   -100 GMS
SALT &PEPPER
DRY THE CHICKEN BREAST WITH KITCHEN PAPERAND CUT INTO VERY THIN SLICE.
IN A SMALL BOWL MIX TOGETHER CORNFLOUR ,STOCK AND SOY SAUCE.SET ASIDE.HEAT THE OIL IN A WOK ADD OIL ,ADD GINGER &GARLIC STIR FOR 1-2 MINUTES.ADD THE CHICKEN SLICES TO THE WOK AND STIR FRY 3-4 MINUTES OR UNTIL COOKED THROUGH ,TRANSFER THE CHICKEN INTO BOWL.ALLOW THE OIL IN THE WOK TO REHEAT ,THEN ADD THE SLICED VEGETABLES ,STIR FRY FOR ABOUT 4 MINUTES OR UNTIL SOFTENED AND LIGHTLY BROWNED ,RETURN THE CHICKEN AND ITS JUICES TO THE WOK AND STIR IN THE CORNFLOUR MIXTURE ,COOK STIRRING UNTIL THE LIQUID COMES TO THE BOIL AND THICKENS SLIGHTLY ,SEASON WITH PEPPER ,GARNISH WITH SPRING ONION AND SERVE WITH PLAIN RICE OR PASTA

CHANA CHAAT

Chana Chaat

2 cups chick peas, soaked and cooked. Keep them slightly undercooked, not overcooked. They need to still have some bite to them.

2 big boiled potatoes, peeled and diced 
1-3 green chillies finely chopped
2 tsp ginger finely chopped
1 – 2 medium onions chopped
3 Tblspn lemon or lime juice [i used tamarind sauce]
1 tspn jaggery[ MELT IN LITTLE  WATER] or fine sugar
2 Tblspn coriander leaves chopped
2 med tomatoes -diced 
Salt to taste
CHAT MASALA  to taste

IN A LARGE BOWL MIX ALL TOGETHER  REFRIGERATE FOR 2 HOURS SERVE COLD ,GARNISH WITH  SEV.

GINGER FISH

Whenever we dine out at Ruchi Restaurant Abudhabi my hubby orders ginger fish .He and I like it quite a lot .because of this addiction I wanted to try this at home I googled for sometime but I didn't get a satisfying enough recipe ,I have Dr Lakshmi Nair's cookery book but never checked  it. I didnt get any recipe from google so I thought of Nair's book .then  found ginger chicken recipe .I made that with white fish fillet .I got frozen white fish fillet from MEFROZE Abudhabi,result was good  I added only light soy sauce so my ginger fish didn't turn out too dark...

INGREDIENTS
fish fillet         -500gms
onion chopped -1
ginger chopped  -1
celery chopped   -2 tbsp
soy sauce             -1to 2 tsp
tomato sauce        -1 tsp
chilly sauce           -1tsp
oil                         -1tbsp
cornflour               -1to 2 tsp
fish stock or water  -1 cup
oil for fry
spring onion
FOR BATTER
egg     -1
cornflour     -3tsp
flour        -2tsp
ginger paste-1 tsp
salt

METHOD
make batter  ,heat oil in kadai. dip the fish cubes in batter and fry till light brown.
Heat 1 tbsp oil and saute ginger ,onion,celery .add soy-sauce saute for a mnt ,then add tomato sauce & chilly sauce ,add fried fish mix  ,mix   water [fish stock] with cornflour  .pour this and adjust seasonings.when it start to boil will get thick then turn off. add spring onion.
if you want add pepper powder.

FRIED COCONUT [THENGA VARUTHATHU]

coconut 1
onion 1/2[sliced]
saunf 1 tsp
rice 1tbsp
turmaric 1/2 tsp
cocunt oil 2 tbsp

heat a pan with oil add rice [par boiled rice {puzhungalari}] fry till brown add cocount saute &saute ,,roast well add onion turmaric saunf in the middle stage ,,u can store this in a airtight container and refrigerate for long ,,,when u make varutharacha curry take 5to 6 tbsp of this fried coconut ,and make paste with 4 to 5tbsp of fresh cocunut&pinch of garam masla ,..[this measurement for 1/2 kilo meat]

KHOYA

KHOYA


Khoya is made by boiling fresh milk in a non stick pan preferably having a large surface area.when the quqntity of the milk is reduced to approxmately 60 prsntage ,it should be stirred constantly.Then bottom and the sides of the pan should be scraped frequently to remove the milk sticking on the sides .when ready ,it will have the consistency of uncooked pastry a litre of milk should yield around 175 gms of khoya.

A faster way of doing it is to take one cup of mlik powder add 1 1/2 tbsp ghee and a little water to make it into a dough .tie this dough in a muslin cloth and steam it for 20-25 mnts.
RECIPE COURTESY :RAKESH PURI

SAMBAR POWDER

SAMBAR POWDRE
cumin seeds 5 tbsp
coriander seeds 7 tbsp
roasted split chick peas 2 tbsp
black pepper corns 30 gms
mustard seeds 2 tsp
whole red chillies 15 nos
fenugreek seeds 2tbsp
asafoetida pwdr 2 tsp

grind all seeds and the whole red chillies above in a grinder to make a fine pwdr .add the other pwdr and mix well .store in an air tight container,,


RECIPE COURTESY :RAKESH PURI

CHAT MASALA

CHAAT MASAALA
cumin seeds 4tbsp
black salt 1tsp
black pepper corns 1 1/2 tbsp
ajwain 1 tsp
asafoetida pwdr 1 tsp
lemon salt 3/4 tsp
dry mango pwdr 2 tbsp
salt 
ginger pwdr
yellow chilli pwdr 1 tsp

put all seeds in a dry grinder and make a fine pwdr .add the pwdrs and mix well .store in an air tight container..




RECIPE COURTESY ;RAKESH PURI

GARAM MASALA

Basic Garam masala powder


ingredients


cumin seed- 25gms
black pepper corns--10 gms
cloves--15 gms
brown cardamom --25 gms
cinnamon --6 stick of 2 ''
green cardamom--20gms
mace 1 tsp
nutmeg --1 whole
bay leaves --10 medium sized

just roast all these ,,grind all in a dry grinder to make fine powder ,sieve and store in an airtight container..

ICE CREAM

My son Sanan is one of the biggest McDonald's- McFlurry fan around. So for his sake, I decided to try out this dessert. It's very easy to make and delicious at the same time too.
I dedicate this to all moms who have naughty sons like mine. ;) 

INGREDIENTS;
KITKAT CRUNCHY -1
M&M'S                       -1
VANILLA ICE CREAM-2 OR 3 CUP
MILK              -1/4 CUP

INSTRUCTIONS


1-First of all, start off by crushing a CHOCOLATE bar . Like a Kit Kat and  M&M's, 


2.Mix the 2 cups ice cream with the 1/4 cup of milk, you will get a nice creamy texture if it is much  thicker then  ADD milk and slightly thinner the ice cream.
3.Sprinkle the crushed chocolate bar onto the ice cream mixture, mix, then spoon them into bowls,  This is delicious, 

BIRTHDAY CAKE FOR MY BEN-TEN BOY[ MAHER]

My son Maher is a big fan of Ben-Ten. He used to watch Ben-Ten cartoon. When he was about  turn to six I thought of  giving him a big surprise.I planned to prepare b'day cake with edible picture. But I didn't have any idea of it's availability. I goggled for this and inquired in couple of bakeries in Abudhabi. At last I found this one in Mister- Baker. Chocolate collar decoration idea was  from Youtube . I  made  9'' chocolate cake layered with some chocolates.

                                               check here  for collar decorations .
                                             Chocolate collar

                                                    

MATHI &VENDAKKA /SARDINE &LADIES FINGER CURRY

A simple fish curry, traditional recipe of Kearala,i got this recipe from Food-path ,Asianet. My hubby loves any kind  of fish curry  . So i decided to try this and he loved it! .

MATHI &VENDAKKA /SARDINE &LADIES FINGER CURRY

1.       mathi /sardine                -15

2.       vendakka /ladies finger  -5

3.       onion      sliced                 -1

4.       tomato    diced                -1

5.       ginger    crushed             - 1’’

6.       green chilly                       -2 to 3

7.       curry leaves

8.       tamarind pulp                   -2 to 3 tbsp

9.       coconut oil                         -3 tbsp

10.   fenugreek seed                  -1 tsp

For paste

1 . coconut  -1cup

2 . chilli powder- 2tsp

3 .coriander powder -1 tsp

4 . turmeric                 -1/2 tsp

5 . shallots/ulli            - 5

In a frying pan first add coconut sauté for 4 to 5 mnts then add shallots , curry leaves sauté again ,lastly add all powders mix well ,turn off the burner ,grind it well ,

METHOD;

 Clean and cut the fish into 2 pieces . Discard the head part of each. Heat coconut oil in chatty/vessel. splutter the fenugreek seeds sauté onions then ginger ,green chilly , tomato, sauté. then add cubed vendakka sauté well ,pour tamarind pulp then grind paste pour enough hot water ,let it  boil ,add fish , curry leaves ,simmer the gravy for 5 mnts till the fish pieces  turn soft and  the oil separates.

The curry tastes better if prepared at least 4 hours before serving and the best in second day. Goes well with hot rice or pathiri.

MUSHROOM MASALA

MUSHROOM MASALA

MUSHROOM   -400 GMS
PEPPER CORN           -1/2 TSP
GARAM MASALA  -1/2 TSP
ONION                    -60 GMS
DRY CHILLY(FRIED)           -7 NUMBERS
GARLIC                                  -2 CLOVES
TURMARIC POWDER           -1/2 TSP
CURRY LEAVES
COCONUT SCRUB                 -3TBSP
OIL                                         -4TSP
CLEAN ND CUT MUSHROOMS  .GRIND PEPPER ,GARAM MASALA ,ONION,DRY CHILLY,TURMARIC POWDER,GARLIC,TOGETHER, MIX MUSHROOMS IN THIS PASTE WITH SALT( FIRST MARINATION ),GRIND COCONUT AND MIX THIS PASTE TO MARINATED MUSHROOMS,
HEAT OIL ,SPLUTTER JEERA &CURRY LEAVES THEN ADD  MUSHROOM  WITH MARINATION  MIX WELL,COOK , ADD CORIANDER LEAVES ,