Chicken Spring Rolls/Chinese Spring Rolls

Chicken Spring Rolls is a very popular appetizer or tea time snack. I have used chicken and mixed veggies as the stuffing. You can use only veggies or scrambled eggs and veggies as per your choice. This is a very ezee to make snack/starter if you have the spring roll pastry handy. So friends try this out and Enjoy with a cup of hot tea/coffee or as a great appetizer for parties !!!!!

Ingredients:- 

1. Spring Roll pastry sheets - I used 10 out 20 sheets
2. Chicken breast - 1
3. Carrot - 1
4. Cabbage - 1/2 cup
5. French Beans - 1 or 2
6. Bell pepper red and green - 1/2 cup
7. Spring onion - 1 
8. Garlic - 2 pods finely chopped
9. Soy Sauce - 1tbsp
10. Black pepper - 1tsp
11. Salt to taste
12. Oil - 2tbsp + oil for deep frying

Preparation Method:-

• Keep out the spring roll pastry wrappers/sheets 30-40 minutes before use.

• Finely chop the spring onions into strips and set aside. Wash and finely slice all the other veggies and set aside in another bowl.
• Wash and cut the chicken into strips, sprinkle little bit(1/2 tsp) of salt, toss well and set aside.
• Heat up a kadai/pan to smoking hot and pour 2 tbsp oil, add in garlic and chicken strips and saute till chicken is almost cooked.
• Add in all the chopped veggies except spring onion and stir fry for another three-four minutes till all the veggies become crunchy. 
• Add in pepper, soy sauce and salt(if desired) and stir well for another two more minutes or till mixture becomes dry(make sure there is no gravy in the mixture). Switch off the stove and add chopped spring onion and saute well to mix.

• Take out a pastry sheet and keep it diagonally(diamond shape-as shown in the picture). Keep a tbsp of chicken-veggie mixture on one corner, start rolling tightly and folding in the sides as you roll.

  

                                                                                                                

  

• Apply a drop of water on the open edge and seal. Repeat the process with rest of the spring roll sheets.

• Heat sufficient oil in a kadai/wok on medium heat. Slide the rolls two or three at a time and deep fry till they turn golden brown and crisp.
• Serve warm with Ketchup or any sauce of your choice

Sending this to Tea time snack event hosted by Akheela @ Torview

Paal Payasam/Rice Kheer/Rice Pudding and My 100th Post

This recipe marks my 100th blog post, its been three years since I started this blog. Three years and just 100 posts, sounds nothing right? I know. I'm not claiming of accomplishing something great but yes I'm really happy that I could keep this blog alive. My son was around one year when I started this blog and I thought this is something that can keep myself engaged and lively since I stopped working from quite sometime. This blog was born because of my friend Shifali. When she gave me the idea of blogging I knew nothing from how to start the blog to how to keep it alive. I started posting couple of recipes whenever I find time but I was not in touch with anybody in blogger's world since I didn't knew how it works or I didn't even knew things like reaching out to other blogger's profile or commenting on other's recipe or giving any kind of publicity to this blog that can generate traffic or rather I didn't even give it a thought that way and I was happy in 'my own world' putting up some recipes and pictures and writing my experience behind some of the recipes.

Days passed by and I totally forgot 'my blogger baby' from the time I was expecting my younger cutie as I was too busy taking care of my son who was still a baby then and I was fully involved with my sweet little family. I'm really thankful to one of the wonderful cookys group 'fc' in Facebook where I started posting my recipes a year back. When things started picking up and many among the group started appreciating the recipes tats when I remembered my poor little blogger soul which I ignored. I slowly started posting recipes in my blog and many thanks to all those wonderful readers, blogger friends and followers who took sometime to stop by my little space and leave some valuable comments. 

A 'Thank you' cannot really convey my happiness when I read each and every comment at my space. Still I thank you all from the bottom of my heart for all your kindness and support. I do not know many of you in person, I haven't seen your face, I don't know your family but each one of you stay close to my heart. I'm not bluffing but I feel there is something that keeps me connected with each one of you. I love to read many of your write ups, I admire most of your recipes, I like the way most of you present your dishes, I envy those wonderful bakers and their decorative Icing and yes many more in the list. But sometimes I do not get enough time to come and appreciate on all your wonderful recipes and much appreciated dishes. As many of you even I get busy with my kids and daily chores and there are days I do not even touch the computer. So let me take this opportunity to thank those wonderful fellow blogger friends and followers - I love you all, you guys are the best. Take care guys, Happy Cooking and Happy Blogging :)

I'm sharing this delicious Paal Payasam/Rice Kheer as my 100th recipe. Enjoy!!!!!
Paal Payasam as we call it in Kerala is one of the simplest Payasam/Kheer that can be made in very less time. The pressure cooker preparation makes it more easier and kids just enjoy this lip smacking dessert. My son sometimes have this craving for payasam's and I prefer making 'Neypayasam' since I feel for kids ghee and jaggery is better and healthier option over sugary payasam. My son sometimes comes up saying 'I want White Payasam' and then this is what the quickest one I make. So guys here is my way of making ezee Paal Payasam.

Ingredients:-

1. Basmathi Rice/Raw rice - 1/2 cup
2. Water - 2 cups
3. Milk - 2 cups
4. Evaporated milk - 1 tin(I used Nestle carnation milk - not condensed milk)
5. Sugar - 1 1/4  cup(or more if desired)
6. Rasins and cashews a handful(optional)
7. Cardamom pods(or cardamom powder) - 4
8. Slivered almonds - 1/4 cup
9. Ghee/Clarified butter - 2 tbsp

Preparation Method:-

• Wash the rice well two tothree times, drain the water completely and set aside.
• Heat up a pressure cooker, keep in temp in medium heat. Pour ghee, saute cashews and raisins till cashews are golden brown and raisins pop up. Take out and set aside.
• Add rice to the same ghee and saute for a minute or two so that rice absorbs the aroma of ghee.
• Pour water to the cooker and stir well till the bottom of the pan. Cover and pressure cook for two to three whistles and switch off the stove. Let it cool completely.
• Open the pressure cooker, pour the milk and stir well till the bottom of the pan and switch on the stove. Bring the milk n rice to boiling and let it cook for five minutes. Keep stirring in between so that rice do not stick to the bottom of the pan.
• Add sugar and stir well again and let it boil for another five minutes. Now pour the carnation milk and let it cook for another ten minutes in low-medium heat till the rice absorbs the sugary taste and the payasam turns creamy
• Crush the cardamom pods well in a mortar and add it to the payasam along with the cardamom skin and stir well(I do not like to throw the cardamom skin since I love the fragrance of it when I get to chew it in the kheer ;) you can just add powdered cardamom if you do not like the skin)
• Switch off the stove and add roasted cashews and raisins. Serve warm or chilled topped with slivered almonds.

Note:-

1. You can use a tin of condensed milk instead of carnation milk, make sure to reduce the amount of sugar then.
2. If you do not have carnation milk or condensed milk add two more cups of milk and let it boil in low-medium heat for another five-ten more minutes stirring in between.
3. You can add only roasted cashews and raisins or only slivered almonds or pistachios instead of adding both. I like to add slivered almonds a lot that gives crunchy bites in the payasam.

Check Out More Payasam/Kheer Recipes Here

Vermicelli -Sabudana Kheer 

Lokhi Kheer

Semiya/Vermicelli Payasam

Aravana Payasam/Neypayasam

Dates Pradhaman/Dates Payasam

Off this go to the Desserts event hosted by Ramya @Ramya's Recipe, Valentines Day Event @ AnzzCafe,    Let's Cook ~ Rice @ Ticking Palates, Valentines Day Event @ Teenz Yummy Delights, Kids Delight hosted by Kavi @ Edible Entertainment and The Kerala Kitchen Event hosted at Kaveri's Palakkad Chamayal, Sweet Luv @ Zesty Palette

 

Soybean Masala Rice

Soybean Masala Rice is a very ezee rice recipe which my kids and husband really love. Normally I make it by preparing Soybean masala and adding cooked rice to it but this version is made quicker by the pressure cooker method. Last week I was sick and down with fever and was not in quite good mood to cook different sabzi's and curries and more, so I was making all these quick one pot meals. Soybean chunks is one thing my kids love now and I believe if made well the taste resembles a lot like meat(mutton/lamb) and cooking takes no time - just drop them in the boiling water for few minutes and its soft and good to go. Many of my friends do not like the soybean chunks taste and when we discuss about the same I always tell them to wash it very well couple of times by rubbing well with hands once they are boiled and squeeze out all the water out of it and prepare it. Soybean chunks are just awesome and really healthy and protein rich substitute for meat for both kids and adults. So try this out and Enjoy!!!!!

Ingredients:-

1. Basmathi Rice - 1 cup
2. Water - 2 cups
3. Soybean Mini Chunks - 1 cup
4. Water - 3 cups or more to boil the soya chunks
5. Onion - 2(finely chopped)
6. Tomato -1(finely chopped)
7. Green chilly - 3(chopped)
8. Ginger, garlic crushed - 1 tbsp
9. Turmeric powder - 3/4 tsp
10. Coriander powder - 1 tsp
11. Garam Masala - 2 tsp
12. Curry leaves a sprig
13. Coriander leaves chopped - 3 tbsp
14. Cinnamon stick - a small piece
15. Cardamom pods - 3
16. Cloves - 3
17. Salt to taste
18. Oil - 2tbsp

Preparation Method:-

• Wash and drain the rice and set aside
• Drop soy chunks in boiling water, give it a stir and let it boil again for a minute. Take off the stove and drain into a colander. Keep the colander under running water, rub with your hands and wash the soy chunks very well two three times. Squeeze out all the extra water and set aside.
• Heat up the pressure cooker, pour oil, add cinnamon stick, cardamom, cloves, few curry leaves and saute for a minute. Add the crushed ginger-garlic and saute for a minute or two, add onion, green chilies, salt and saute till onion turns light brown.
• Add the chopped tomato, few coriander leaves and saute till tomato turns soft. Add turmeric powder, coriander powder and m masala and saute till everything blend well.
• Add the soya chunks and saute well to mix. Pour two cups of water and let it boil. When the gravy start to boil keep them in medium heat, cover(without gasket on) and let it cook till raw smell goes off for around five-seven minutes.
• Add the rice and stir till the bottom of the pan and check for the salt, add salt if desired. Close the pressure cooker and wait for just one whistle(My cooker takes only one whistle to cook normal basmathi rice, wait for as many whistles as yo do for your cooker basmathi rice cooking)
• Wait till the pressure fully goes off, open the lid and leave it for few minute say ten minutes till the steaming hot comes down.
• Gently stir rice with a spatula and move to a serving plate. Garnish with few more coriander leaves. Serve warm with Raita, papad, pickle or anything of your choice. Enjoy!!!!!

Note:-
1. As I mentioned earlier if you are not using the pressure cooker method, do not add too much of water. Just add enough water needed for the gravy and add the cooked rice to it.
2. I have used soybean mini chunks, if you are using soybean chunks which are bigger in size, chop them into half after boiling(optional)
3. I have not used chilly powder while making soybean masala since I use homemade Garam Masala which already contains red dry chilly and is hot enough. If your garam masala is not too spicy you can add a tsp of chilly powder as well :)

Sending this to Let's Cook #11 ~ Rice hosted by Radhika at Tickling Palates and Zesty Palette Series #3 - New "U" hosted by Vardhini @ Zesty Palette

  

HAPPY REPUBLIC DAY TO ALL THE INDIANS/TRI-COLOR SALAD

WISHING ALL MY FELLOW INDIANS A VERY HAPPY REPUBLIC DAY!!!!!!!

MAY ALL LIVE IN PEACE AND HARMONY AND PROSPER TOGETHER

VANDE MATHARAM

SUJALAAM SUPHALAAM

MALAYAJA SHEETHALAM 

SHASHYA SHAMALAM MATHARAM

VANDE MATHARAM

Cabbage Thoran with Green Peas n Carrot/Cabbage Stir Fry with Green Peas n carrot(Sabzi) and an Award

Cabbage thoran is Keralite's favorite side dish, very simple and elegant sabzi that holds a very important place even in 'Kerala Sadya'. This is one of my family favorite side dish that goes well with boiled Rice and can be served with Roti as well. Most of the time I add carrot and green peas along with cabbage to make it a veggie pack side dish and the color combo of three is just great. So sharing with my readers the simple and humble Cabbage thoran with Green Peas and Carrot. Enjoy!!!

Ingredients:-

1. Cabbage - 1/2 lbs
2. Carrot chopped - 1 
3. Green peas - 1/2 cup
4. Onion chopped - 1
5. Green chilly - 3
6. Mustard seeds - 1 tsp
7. Dry red chilly - 2
8. Urad dal- 1 tsp
9. Curry leaves a sprig
10. Turmeric powder - 3/4 tsp
11. Salt as needed
12. Coconut oil or any oil of your choice - 2 tbsp
13. Grated coconut - 2 tbsp

Preparation Method:-

• Chop the cabbage into fine strips, wash them well in a colander and let the water drain completely. 
• Heat up a kadai/frying pan, pour oil, crackle mustard seeds. Add urad dal, few curry leaves, dry red chilly, green peas, chopped carrots, salt and stir fry for two-three minutes. 
• Add the turmeric powder and stir to mix. Add chopped cabbage, stir fry for a minute. 
• Cover and cook in medium heat for another two-three minutes, check for the salt and switch off the stove.
• Add grated coconut and stir well to mix and move to a serving plate.
• Serve warm with Rice/Roti

Sending this to The Kerala Kitchen Event hosted by Kaveri @ Palakkad Chamayal

I'm really thankful to Julie @ Erivum Puliyum for honoring me with this Happy Blogger Award. Julie is a very enthusiastic and active blogger who comes up with very innovative recipes and always encourages the fellow bloggers with her comments and suggestions. I'm really happy to have her on my small space and happier to follow her space to check on her culinary skills, so friends check out her space @ Erivum Puliyum to find some great recipes and ideas :)

Now let me pass this award to these wonderful fellow bloggers :)

1. Manju's Eating Delights
2. Mayeeka
3. Kurryleaves
4. My Favorite Foods
5. Good Food
6. Cook With Fun
7. Ruchi
8. Kitchen Corner - Try it
9. Spicy Treats
10. Torview