Sachin Tendulkar's Proudest Moment

"I couldn't have asked for more," said Tendulkar". "Winning the World Cup is the ultimate thing. It is the proudest moment of my life. It shows it is never too late.
I thank my teammates who were fabulous. I could not really hold back my tears. These are happy tears so I don't mind crying." : SACHIN TENDULKAR

CONGRATULATIONS TEAM INDIA!!!

conquered the coveted victory........ :-) :-).... though Dhoni has taken all the credit......I am sure....Sachin is the Happiest person in this world!!

Indian Currency Should have Sachin Tendulkar's Photo......Sachin's Birthday should be declared as a National Holiday............ :-) :-)

I could not post this earlier ; coz I was tooo Preoccupied with the celebration....and trust me....its not yet over.....the Winnin Fever is stilllllll Onnnnnnnnnnnnn......... 

and now for the celebrationsssss:-  Chicken Satay with Peanut Butter Sauce

 

will share the recipe in the later post....NJoy!!!!!!!!!!!

Proud of you Sachin!!

Sachinnnnnnnnnn.............Sachinnnnnnnnnnnnnnnnnn............Sachinnnnnnnnnnnnnnnnn.........Sachinnnnnnnnnnnn

100th Post and Awards

100th Post and I am bombarded with awards....Thank youuuuuuuuu...Archana...and Seema. I cant think about anything else other than celebration so have nothing much to say really..once again Thank You girls..People please do vist their lovely blogs. And now the list of awards...

Awards that I received earlier and shared again this time:-

and now some new awards...

Check http://i-m-not-a-chef.blogspot.com/2010/08/narali-bhat-coconut-rice-and-awards.html for the 7 facts about me which I have already posted

I would love to pass these awards  to my fellow blogger- friends and I am very happy to share these with all my lovely blogger buddies as I think its very unfair to select some....I know it feels special to be nominated still..... So, would like to share the awards with all my blogger friends. Please feel free to accept it. Thanks for your support and encouragement!

Singhara Barfi

Singhara flour is an ingredient that is commonly used for making various dishes during fasts. You can prepare many mouth watering dishes with singhara flour, such as kheer, ladoo, Thalipeeth (Pancake),  burfi etc.; it can also be used  as a binding agent while making Sabudana wadas , kachoris. Singhara burfi is a sweet dish that you can enjoy with other meals that you have eat during fasting. Its very simple to make and tastes yummy; so lets take a look at ingredients:-

1/2 Cup MilkPowder/ Khoya

3/4 Cup Powdered Sugar
1/2 cup Singhara flour (Water chestnut flour)
3-4 Tbsp Ghee
1/4 Cup Milk
1/2 Tsp Cardamom Powder 

1. Stir-fry flour in ghee in a heavy pan to a light pink color over low flame. 
2. Next stir in milk powder / khoya and roast it too for a while along with the flour. 
3. Now add the powdered sugar and milk and mix it well. Also mix in cardamom powder. Let the mixture get cooked completely. When the mixture starts to leave the sides of the pan that is when it is completely cooked. The mixture will look brownish in colour.
4. Transfer the mixture into the greased tray.  Level it, decorate it with chopped cashewnuts/almonds. ( I used desicated coconut) and cool it.

5. When cool and set, cut into pieces, using a sharp knife.The Barfi is ready to serve.

Home-Made Schezwan sauce (Sichuan Sauce), Vegetable Schezwan (Sichuan) Fried Rice, Chicken Schezwan (Sichuan) Fried Rice

This one is my favourite. But somehow I don't like the bottled Schezwan Sauce (why, i have no idea), but love the sauce that you get in good chinese restaurants. So I decided to make it at home as it is very easy to make.Read on for a simple recipe..........

Schezwan Sauce ( Sichuan Sauce):-
Dried red chillies, 10-12 (deseeded and soaked in water for 1-2 hrs)

Garlic 10-12 cloves finely chopped

Ginger, grated/finely chopped 1 inch piece

Oil

Red Chilli sauce (readymade) 2 tbsp.

Salt to taste

Sugar a pinch

Soy sauce 1 tsp.

Vinegar 2 tsp.

1. Remove red chillies and discard the water. Now grind them into a fine paste with fresh water. (watch out for consistency…..it should be a paste)

2. Heat enough oil (oil acts as a preservative in the sauce when stored for a longer time) and add garlic and ginger and sauté it well.

3. Next add the red chilli paste and continue to saute till the oil starts separating.

4. Next add the soy sauce (do not add too much just a tsp or two, otherwise the sauce will get a different colour) and red chilli sauce. Add salt and a pinch of sugar. ( adding sugar will not make sauce sweeter, but it will cut down the pungent flavour).

5. At this time add little water to get the sauce consistency. Add vinegar and give the sauce one last boil and switch off the gas. The home-made Schezwan sauce is ready.

Vegetable Schezwan Fried Rice:-

Cooked Rice 1 ½ cups

Carrot, finely chopped 1 medium

French beans, finely chopped 4-6

Spring onions with greens, finely chopped (Reserve some spring onion greens for garnish)

Green Capsicum 1 small finely chopped

Oil 1 tbsp.

Garlic, finely chopped 2-3cloves

Red chilli sauce (readymade) 1 tbsp.

White pepper powder 1/4 tsp.

Salt to taste

Vinegar 1 tbsp. 
and Home-made Schezwan Sauce

and for Chicken Fried rice - 2 breast pieces of boneless chicken cut into chunks




Heat oil  and add garlic, spring onions(white), carrots, frech beans, capsicum and stir-fry for one minute. Now reduce the gas flame and add the schezwan sauce, white pepper powder and salt and mix well. Add rice, red chilli sauce, spring onion greens, vinegar and mix it tossing continuously. Serve hot, garnished with the reserved spring onion greens.

 

For chicken Fried Rice:- 

Marinate the chicken in soy sauce for 30 mins. Heat oil and add garlic,saute for a minute. Now add chicken pieces ( not the soy sauce) and stir fry it. Let the chicken get cooked by stir frying it. Once chicken gets half cooked; add spring onions(white), carrots, french beans, capsicum and stir-fry again. The chicken and vegetables should be cooked together and the later is cooked to the  point that they don't lose the crunchiness.  Now reduce the gas flame and add the schezwan sauce, white pepper powder and salt and mix well. Add rice, red chilli sauce, spring onion greens, vinegar and mix it tossing continuously. Serve hot, garnished with the reserved spring onion greens.

Blogoversary....Yippeeee...

Hurrayyyyyy!!!! Today is the day to celebrate my first blogoversary.... :) I wrote my first post on this blog on February 24th 2010 although published it only on the 28th. I was always a total foodie, and with this blog I got my own place to share my experiments with all kinds of food.

The whole year has been an amazing journey. I can't find words to express my feelings towards the blogging community. It means so much to me. I really thank from bottom of my heart to all the bloggers, readers, my friends, and all those known and unknowns out there who supported me throughout the year for this blog.

If you are a first time visitor to my blog, please leave your comments, I would like to know who you are and if you are a regular commenter, thank you very much and I hope you keep coming back. You can grab some cake and enjoy!!!!

Reshmi Kabab

February ...the Happening month  for me...really....Dad's visit....followed by Valentine's day.....followed by Birthday.....and gifts shifts n all...of course not to forget the World Cup.....then the Blogoversary......yayyyyy..yayyyy........!!!!

and cherry on cake would be tasty delicious dishes.....One of them that I am posting here...that is Reshmi kababs......

a perfect party snack...they are utterly delicious, irresistible,  tender, succulent and fragrant pieces of chicken that melts in your mouth as they are marinated in thick cream/malai, spices, mint and grilled to perfection. so just read on further...

Boneless Skinless Chicken –  2 breast pieces (1/2 Kg. boneless chicken)

Cream – 1/2 cup

Ginger & Garlic- 1 inch piece and 5-6 cloves respectively

Mint Leaves – a handful of them

Coriander Leaves – a handful of them

Green Chilies – 2-3

Salt – to taste

1.Grind together mint, coriander, ginger-garlic and green chillies. No need to add water.

2. In a large mixing bowl,take 1/2 cup cream and add salt. ( Watch out for the amount of salt; it should be enough for the marinade and the chicken as well)Mix well.

3. Now add the ground mixture and mix. Finally add chicken and mix well.

4. Cover it (with clink film) and keep in the refrigerator for at least 4-6 hours (If you have time on hand, it would be better that you keep it overnight).

5. Soak wooden skewers ( I did not have skewers so I used toothpicks) in water for 30 mins.

6. Take out the marinated chicken and pierce the chicken onto the skewers/ toothpicks and place on a greased baking tray.

7. Bake them in the pre-heated oven at 225 0 c for 10-15 minutes.

8. Make sure that you turn chicken over and continue to bake for another 5 – 7 minutes, until light brown.Reshmi kababs are ready to serve. Serve them with mint chutney.

P.S. I had some 6 paneer pieces and extra marinade so I marinated paneer pieces as well and baked it in the similar way.

Chilli Chicken

Here is yet another hot chicken favorite from my kitchen- The Chilly Chicken.

Chilly chicken is yet another Indo-chinese delicacy which makes us drool over its rich flavor and taste. Once exclusive to the restaurants, these dishes have slowly sneaked into the common household menu.... Here is a simple yet delicious recipe of this ever popular dish........read on....

Boneless chicken cut into chunks or long strips ( 2 breast pieces)

Green chillies, thinly sliced 3-4 ( or as required)

Cornflour 1/2 tbsp.

Salt  and sugar to taste

Black peppercorns, crushed 1/2 tsp.

Egg 1 (big.....use 2 if small)

Dark soy sauce 2 tbsp. ( make sure that you use dark soy sauce to get the perfect colour)

Oil 1 tbsp + for frying

Garlic, finely chopped 8-10 cloves

Onion 2 medium thick strips

Green capsicum thick strips2 medium

Red chilli sauce 1 tbsp.

Chicken stock/water 1 cup

1. Take chicken pieces in a bowl. Add half the cornflour, salt, crushed black peppercorns, egg and mix.
2. Now add a little dark soya sauce and mix.

3. Heat sufficient oil and deep fry the chicken pieces till they get light golden colour. No need to wait for the pieces to get cooked as they will be cooked in the sauce afterwords. Drain and set aside.

4. Heat the remaining tbsp of oil in a different pan. Add garlic and sauté for a minute. Add green chillies and continue to sauté.
5. Next add onion, green capsicum and sauté. Add the remaining dark soya sauce, red chilli sauce and stir.

6. Now add fried chicken pieces and toss. Next goes in little chicken stock/ water ( adjust the consistency as per the requirment; if you want gravy you need to add more water/ stock) and bring the mixture to a boil.
7. Blend the remaining cornflour in a little stock/water. Add it and mix. Adjust salt and a pinch of sugar( cuts down the stronge flavour of soy sauce) and cook for a minute watch out for the amount of salt you add as you have already added salt in chicken earlier and also soy sauce has salt). Chilli Chicken is Ready.

8. Garnish with chopped spring onion and serve hot.