Foodlyrics

Breakfast & snacks

Paneer Tikka

February 25, 2010 – 11:19 pm

One of our close friends has always been telling me to prepare this dish since ages. Some how it never happened and I kept preparing other dishes. Today I made it a point to prepare paneer tikka and when it was done I gave him a call.

I also prepared this keeping in mind that not everyone would have an oven or a barbeque. This is entirely made on gas so that anyone can prepare this.

So here we have an all time loved, savoured starter, just by the name of which you keep drooling over it and you just cant resist it no matter what!! ( I know the photos could have come much better..)

Ingredients –

Paneer / Cottage cheese – 200 gms
Green Capsicum – 1 large sized
Tomato – 1 large sized
Onion – 1 large sized

Marianade –

Oil – 2 tablespoons
Chili Powder – 1 teaspoon
Tomato Ketchup – 2 teaspoons
Garlic paste – 1 teaspoon
Plain curds – ¼ cup
Cumin Powder – ¼ teaspoon
Ginger paste – ¼ teaspoon
Lemon juice – 1 teaspoon
Turmeric Powder – ¼ teaspoon
Salt – to taste.

Procedure –

Cut the capsicum, tomato, onion and paneer in to 1 inch cubes.
In a large bowl mix all the marinade ingredients together thoroughly.
Add the vegetables and paneer and mix gently.
In a non stick pan transfer everything except for the tomatoes and fry until the marinade is totally absorbed by the veggies and the paneer.
Skewer the vegetables with paneer alternately on the skewers.
Hold it on a high gas flame and add a little amount of butter just before roasting it.
Roast it till the edges are nicely done.
Serve hot with green chutney.

Tips –

Do not fry tomatoes as they will be cooked and will become tender.
You may also grill this dish on a barbeque tray, by placing the skewers on the top rack position in the oven at 200 degrees centigrade on broil mode. Turn the skewers occasionally. Place a drip tray below.

Tags foodlyrics, paneer tikka, starter | Permalink | Comments (45)

Guest Blog

Guest blogger – Ramya from Veg Delicacies…

February 24, 2010 – 3:01 pm

I am so glad that we have Ramya of Veg Delicacies as our guest blogger today. An exclusive vegetarian blog with a tinge of Southern touch, it is a blog about her everyday cooking experiences. Her cooking is been loved by all her friends and family and now us!! Do visit her blog for more yummy recipes. Here’s what Ramya says..

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In My Opinion Cooking is not just preparing Food By Applying Heat or Combining Different Ingredients to get a required Flavor,Texture or in simple Words a ‘Dish’…Its definetly much deeper & richer than that…Its all about Passion,Joy,Creativity and Individuality..

As Any Other Girl I started my Cooking Ventures after Marriage,the journey so far is filled with fun and tons of adventures..Cooking is my Passion since Childhood,my greatest inspiration being mom ,I grew up watching her cooking with grace and the divine ability to deliver the dish,I consider my self lucky enough to pick some tips and tricks along the way and I owe all my cooking abilities to her.My husband and my Mother- in-law deserve equal appreciation as they are doing the role of a good Critic,Epicure who are Constantly Backing me and Tweaking me to achieve Excellence in the cooking field…

One day I dream to make it big & dive in deeper into this huge culinary world..

Bottle Gourd Sweet Idli

I wasn’t Apprising this Bottle Shaped veggie till Recently My Mother-In-Law unfolded the Nutritional benefit it offers…It is Blessed with some abundant amount of Nutritions.. This Recipe has been done under my Mother-In-law’s guidance and just before pulling this recipe,I made sure that I Incorporated all her Signature Ingredients..Thanks to her for sending this Wonderful recipe from her Kitchen to my kitchen..

Ingredients:
1)1 Medium Sized Grated Bottle Gourd ( Sorekai)
2)1 Cup Freshly Grated Coconut
3)1 Cup Jaggery/Brown sugar
4)Pinch of Cardamom and salt
5)1 Tbsp Ghee
6)1 cup Medium Rava/Sooji

Method:
1)Take ghee in a kadai/pan add 1 cup Rava,roast until the color changes slightly
2)Soak this Rava for an over night (water can be added when the Rava is still hot)
3)Mix coconut,grated bottle gourd,cardamom,salt,jaggery in a big bowl
4)Add Rava to this mixture by squeezing out the water
5)Keep it aside for 10 to 15 minutes until the water form bottle gourd oozes out and makes a correct Idli batter consistency..
6)Grease the Idli molds with ghee and fill the molds with the Idli batter
7)Steam for about 10 to 15 minutes(Time may vary)
8)When once Idli are done allow it to cool for about 5 to 8 minutes before serving..

Serve these idlis with ghee on top!!

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That was a very unique recipe and I must say. I am sure everyone liked it and will try it soon. Thanks once again Ramya for the wonderful recipe.

Tags foodlyrics, ramya, sweet idli, veg delicacies | Permalink | Comments (21)

Guest Blog

Tomorrow’s guest blogger..Ramya!!

February 23, 2010 – 9:11 pm

Hey guys tomorrow’s featured guest blogger is Ramya.. A great cook and an equally great artist. Just 5 months old in this blogosphere but she has a great variety of recipes on her blog.

Ramya will be sharing a nice and a very unique sweet recipe with all of us. So make sure you come tomorrow and check out her guest post.

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I am very happy with the response I have got for the guest blogging. If you wish to have yourself featured as a guest blogger send me an email. It can contain anything you wish to put in and share with all of us (not necessarily cooking related) your experiences in life, funny moments, etc. You can have a look at the earlier guest posts to have an idea.

Thanks and take care!!

Tags foodlyrics, guets post | Permalink | Comments (2)

Uncategorized

Foodlyrics has a follower button..Do join in..

February 21, 2010 – 12:29 pm

Hey friends,

I am so happy that I finally added the follower button to Foodlyrics… >>>>>>>

Hope to see all of you join in..

Till then..Take care guys..Enjoy your Sunday!!

Deepa

Permalink | Comments (6)

Breakfast & snacks

Baked Veggie Tikkis

February 18, 2010 – 11:33 pm

I met few of my old friends to day and we had decided to bring something prepared by us. I chose to cook something which was simple and quick. To make it a little different I mixed all the veggie available at that point of time to make sure the final output was tasty, yummy yet healthy. This time I did not deep fry it in oil and choose my friend Mr. Oven to bake it. Turned out wonderful, crispy and guilty free since it was baked.

So here it is for all my friends here…Enjoy

Ingredients –

Cauliflower florets – 2 cups
Green peas – 1 cup
Carrot (grated) – 1 cup
Sweet corn kernels – ½ cup
Potatoes (boiled) – 2 large
Spinach leaves – 250gms
Coriander springs – 1 cup
Ginger and garlic paste (freshly grounded) – 2 teaspoons
Green chilies – 6 -7
Chaat masala – 2 teaspoons
Salt – to taste
Oil – to grease

Procedure –

Blanch the spinach leaves and drain out the excess water and dry it as much as possible. Ground these blanched spinach leaves along with green chilies and coriander springs together.
In a pressure cooker boil the cauliflower florets, green peas, sweet corn kerenels till tender. Mash these veggies along with the boiled potatoes and mix the grated carrot.
Add the green spinach coriander paste, chaat masala, salt, and the ginger garlic paste and mix well.
Divide the mixture into lemon sized balls and flatten each ball into a patty or tikki shape.
Place the prepared tikkis or cutlets onto a greased baking tray. Brush a little oil on the top.
Place the tray in the centre rack of the oven and bake at 200 degrees centigrade for 5 minutes.
Turn the cutlets over with a spatula and cook for another 5 minutes or wuntil golden brown.
Serve hot with tomato ketchup.

Tips –

You may add grated beet root. It adds a very nice and natural pink color to the cutlets. Since I wanted these green in color so avoided adding it.
If you wish to deep fry these cutlets then roll these before frying in some bread crubs. See to it that the mixture is quite thick . You may add corn flour to bind the tikkis together.