Thursday, April 30, 2009

Deep Fried Tofu - A Crisp Japanese Starter and CLICK -Spring/Autumn

Mango season is just a week away. Iam waiting for the Ripe Sweet Yellow Mangoes. Here is a small Manga Tale..

Manga's with their Senior

Small Raw Mango, called as Vadumanga in Tamil, along with its Senior Raw Mango, with a back shot of where they came from. Picturised from our terrace.

Small Mango : Senior, see my friends in our Tree are asking us to come back. Shall we go?

Senior Mango : No day they will come here to join us. till then we shall wait here.

Do you feel any other conversation apart from this?
Now this small tale telling picture has to go for Click Spring/Autumn hosted by Bee and Jai.


Fried Tofu

I got this recipe from Here. These Deep Fried Tofu are called as "Tofu no Otoshiage". the recipe call's for some Fish. but i tried it with Tofu and Leek, which is called as Negi in Japan.



Tofu- 50 gms (Shredded)
Leek/Negi - 2tbsp ( Finely Chopped)
Salt - a pinch
Egg - 1 Beaten (little is enough)
Corn Flour - 2 tsp


Mix all the ingredients togeather. Add beaten egg a little, so that you can shape the Tofu in a ball shape. shape the tofu's like ball's. Heat the oil in a pan, and deep fry them in slow flame.
now the crispy, tasty, instant japanese starter is ready in a jiffy.

Eggless Version: ( From Sathya )

add gram flour, green chilli's and little chilli powder to the crumbled tofu, wrap them up with bread crumbs and fry till they turn golden colour in slow flame.

Fried Tofu - Japanese Starter

I really loved these sinfull deep fried tofu ball's. it was crispy in outer and spongy inside. Leek certainly added a difference. Now this is my entry for A.W.E.D - Japan. event started my DK.

japan A.W.E.D LOGO
The Deadline for A.W.E.D - Japan is nearing, its just 5 days away. so keep rushing your entrie's.

Sunday, April 26, 2009

Spicy Chettinaad Mushroom Masala

I have slowly started to buy and cook Mushroom's. This is the second time, i cooked with Mushroom, and its again the same Mushroom Curry. More than me, My hubby loved it. I did'nt have any idea, of how to prepare it, but some how i framed the recipe, while i cleaned the mushroom's and its here. I would say, this is a very simple recipe, even a beginner can try this .

Chettinaad Mushroom Masala

Spicy Chettinaad Mushroom Masala Recipe

Chettinaad Mushroom MasalaPrep Time15 mins 
Cooking Time: 10 mins  
Recipe CuisineIndian
Recipe TypeCurry


Mushroom's - 200gms
Red Onion - 1 ( of Medium size, Finely Chopped)
Tomatoes - 2 (Chopped)
Dry Red Chilli - 2
Pepper Powder - 1 tsp
Turmeric Powder - a pinch
Corriander Powder - 2 tsp
Curry Leaves - 5
Corriander Leaves Finely Chopped - 2 tsp
Mustard - 1/2 tsp
Saunf /Sombu - 1/4 tsp
Oil - 2 tbsp

Mince the following with your Spice Grinder:

Garlic - 5 pod's
Ginger - 1/2 inch size
Green Chilli - 1

How to Prepare:

1. Have Garlic, Ginger and Green Chilli in spice your Spice Grinder, mince them
and keep aside. do not make them into paste, by adding water. the taste differ's.

2. Wash the Mushroom's and Let them dry. You can also wipe them with a clean cloth.

3. Chop the Onion's and Tomatoe's finely.

4. Heat the Oil in a Kadaai / Pan. Add Mustard, when it pop's, add Saunf , tored
Red chilli's and the minced ginger-garlic-green chilli pieces. Saute them, till the
raw smell goes off.

5. Add Onion's and fry them. add tomatoe's and fry along with onion's.

6. Add Turmeric Powder, Salt, Corriander powder and Pepper Powder to the
onion, Tomato mix and mix them well.

7. Add the Mushroom's, and mix well with the masala. Mushroom's get cooked in 2-3
minutes. add Curry leaves and Leave the pan in slow flame, till the oil seperate's from
the masala. Garnish with Corriander Leaves.

Mushroom Curry with Chapathi

It was so Spicy, with the spiciness of Red Chilli, Green Chilli and Pepper Powder. for me it was like a pickle. Try this, iam sure Spice Lover's will have no regret in trying it.

Now these Spicy Chettinaad Mushroom Masala moves to my RCI - Pondicherry Cuisine.


Yes you can send me even Chettinaad Special's. Tamil, Andhra, Kerala and Indo-French Recipe's. The above all come under this wonderfull RCI-Pondicherry Cuisine.

Wednesday, April 22, 2009

Thai Eggplant Curry with Noodle's

It's Very Hot Here at Chennai, I could'nt even stand and cook more than 10 minute's in my kitchen, It's so Hot. I have simplified our meal's, and its getting done early in the morning to avoid the heat. Curd Rice is divine these day's and thank God, my husband never complain's even i serve him only curd rice and some fruit salad.

I know, Blog World is caught up with Thai Fever spread by Priya, iam no where a standalone. Also My friend's please have some Japan Fever and Pondicherry Fever, Iam sure, you will enjoy cooking for all the event's lined up this month.

Basil Infused Thai Green Eggplant Curry

Thai Eggplant Curry on Noodle's, tasted so Good, that i must say, iam greatly attracted to the Thai Cuisine. I have even found a Thai Restaurant nearby, have to plan a visit there.

Thai Green Curry Tin

What You Need to Prepare this Thai Eggplant Curry Noodle's:

Thai Green Curry - 200 ml / 7 fl oz
Thai Eggplant - 2 (cut them in cube shape)
Noodle's (Rice Noodle's Preferred, but i used Hakka Noodle's)
Basil - to garnish

How to Prepare:

Prepare the Noodle's as per the packet instruction's and keep it aside.

In a Pan, have the Thai Green Curry and Eggplant's. Let it Boil and reduce the flame and cover the pan with a lid, so that the eggplant's get cooked fast. It get's cooked in 5-7 minute's.

Add Basil to garnish and serve on Noodle's. you can also mix the curry with the noodle's, for a uniform taste.


isnt the recipe so simple. You can also add other vegetable's, like capsicum/Bell pepper's, Baby Corn, Tofu, Carrot etc.

How it Tasted?

It's the Goodness of coconut milk, that enhanced the taste of the curry. the spice level was very much like our's. and additionally a sweet and sour taste really highlighted up the curry.
The eggplant, absorbed the gravy and tasted very good with the Noodle's. the guilty part is it had more oil content. but when we prepare at home, we can decide, how much oil should go in.

Thai Curry with Eggplant on Noodle's

Me and my son like it a lot, we actually licked the plate:) If you wonder, How to prepare Thai Green Curry, you can find it here at Jugalbandi.

Now this Thai Special board's on to reach Dear Priya for her IAVW-Thai. Event started by Dear Vaishali.

Looking Forward for your RCI-Pondicherry Entrie's and A.W.E.D - Japan Entrie's.

Tuesday, April 21, 2009

RCI - Lucknow -Roundup of Rich Lucknawi Recipe's

When I first Googled for Lucknow Cuisine, I was impressed with the variety and richness of the cuisine, but sadly, there were not enough links for the recipe's to show up to you all. But this Roundup, which is full of goodness, will be a bliss to your eye's and very use full to try on the recipe's.

I thank Lakshmi for giving me the chance to host the RCI-Lucknow and also My Heartfelt Thanks to each and every one, who have send me your entry with Love and Spirit.
Iam glad, that this event made few to try their first hand on Roomali Roti's. I personally enjoyed hosting the event, When my inbox, says You have Got a Mail, and Sharing few extra words with the blogger's, that really bonded me with many blogger friend's. Thanks for the Happiness!

Iam sorry, to post the roundup so late, as we went on a vaccation break and it took time for me to charge up here in my blog space. Now Let's move on to the Rich Roundup..


Chuqandar Halwa - Beetroot Halwa From Mona

My Gulab Jamun's

Carrot Halwa from Neha

Kesari Kheer from Priya

Shahi Tukre from Madhumathi

Badam Kheer from Yasmeen

Besan Ladoo from Easy Craft's

Shahi Tukhda from Sharmilee


Hing Jeerey ke Aloo from Vani

Lucknowi chaat from Meera

Papdi Chaat from Gayathri

Pani Puri from Ekta

Pav Bhaji from Sharmilee

Aloo Tikki from Jamie

Aloo Kofta's from Sharmilee

My Lauki Kofta's


Malai Kofta from Sharmilee

Dum Kali Paneer Mirch from Bhagyashri

Lazeez Lauki from Vani

Malai Kofta from Sia

Malai Kofta from Neha

Palak Paneer from Poornima

Dum Aloo from Neha

Lucknawi Kofta's from Priya

Dum Aloo from Shriya and Nithu

Navratna Korma from Madhumathi

Malai Kofta from Madhumathi

Methi Matar Malai from Raji

Shahi Paneer from Rekha

Kulche from Neha

Sheermal from Yasmeen

Aloo Paratha's from Shriya and Nithu

Stuffed Paratha's from Renuka

Stuffed Aloo Kulcha's from Priya

Butter Naan from Priya

Roomali Roti from Shama

Roomali Roti from Emiglia
Lucknawi feast

My Boondhi Raita

Tahari from Uma

Lucknowi Dhal & Khaste Mathura Aloo from Cham

Dum Aloo, Tofu Masala with Kulche's from Asha

Lucknawi Thali Bhawna (The Real Lucknow Cuisine Girl)

Dum ki Biryani , Kaddu ki kheer from Madhumathi
Hope You all enjoyed the roundup as i Did..Looking forward for your feedback's after trying these delish Dish's. Thank You Each and Every Participant, You all Made the Event Success..
If i have left out, any of your entrie's, Kindly Notify me, so that i can correct.
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