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..

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 Dear..one 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.

DEEP FRIED TOFU - A CRISP JAPANESE STARTER:

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.

Ingredients:

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

Method:

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.

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.

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

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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 .

Ingredients You Require:

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.

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.

Continue Reading.. »

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.

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.

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.

Suggestions:

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.

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.

Continue Reading.. »

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

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My Gulab Jamun's
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Carrot Halwa from Neha
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Kesari Kheer from Priya

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Shahi Tukre from Madhumathi
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Badam Kheer from Yasmeen
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Besan Ladoo from Easy Craft's
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Shahi Tukhda from Sharmilee
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Hing Jeerey ke Aloo from Vani
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Lucknowi chaat from Meera
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Papdi Chaat from Gayathri
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Pani Puri from Ekta
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Pav Bhaji from Sharmilee
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Aloo Tikki from Jamie
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Aloo Kofta's from Sharmilee
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My Lauki Kofta's
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Malai Kofta from Sharmilee

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Dum Kali Paneer Mirch from Bhagyashri

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Lazeez Lauki from Vani
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Malai Kofta from Sia
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Malai Kofta from Neha

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Palak Paneer from Poornima
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Dum Aloo from Neha
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Lucknawi Kofta's from Priya
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Dum Aloo from Shriya and Nithu

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Navratna Korma from Madhumathi
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Malai Kofta from Madhumathi
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Methi Matar Malai from Raji

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Shahi Paneer from Rekha
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Kulche from Neha
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Sheermal from Yasmeen
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Aloo Paratha's from Shriya and Nithu
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Stuffed Paratha's from Renuka

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Stuffed Aloo Kulcha's from Priya
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Butter Naan from Priya
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Roomali Roti from Shama

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Roomali Roti from Emiglia
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My Boondhi Raita
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Tahari from Uma

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Lucknowi Dhal & Khaste Mathura Aloo from Cham
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Dum Aloo, Tofu Masala with Kulche's from Asha
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Lucknawi Thali Bhawna (The Real Lucknow Cuisine Girl)

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Dum ki Biryani , Kaddu ki kheer from Madhumathi
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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.

Continue Reading.. »

Chilli Paneer

Paneer always delight me, with its chewy texture. as it get the juices in from the gravy part, its alway's my favourite. My craze to Paneer Butter Masala turned into these Chinese Style Chilli Paneer. I wanted to record this dish on my blog, and here you are..

Ingredients:

Paneer - 200 gms

Red Onion - 1 (Medium Size, Finely Chopped)

Ripe Tomato - 1 (Finley Chopped)

Green Chilli - 2 (Slitted Vertically)

Corriander Leaves- To Garnish

Spring Onions - To Garnish

Oil - 1 tbsp

Ginger-Garlic Paste- 1 tsp

Sauces:

Tomato Chilli Sauce- 1 tsp

Soya Sauce - 1 tsp

Chilli Sauce - 1 tsp

Method:

1. If your Paneer was refregirated, de-frost using your microwave or put in warm water for a minute and squeeze the water. [This is to make your Paneer Soft]. Cut the Paneer in small cube shape's and keep aside.

2. In a Pan, Heat the oil, and add Ginger-Garlic Paste, Chopped Onion's and fry them well, till they turn translucent. add tomatoes and Green Chilli's and mix well with the Onion.

3. Add the Paneer Cube's to Onion, Tomato and mix well. Add all the sauces mentioned and salt. Toss them well, till they get along with each other.

4. Now Garnish with Corriander Leave's and Spring Onion's.

Serve with Chapathi's or any Indian Flat Bread's.

The sauces were nicely absorbed by the Paneer, and it tasted so Good too, with the onion, tomato, chilli's. The Recipe is so simple and it need's very little oil. I have to try this with Tofu, to mak eit Low fat and a healthy dish.

Continue Reading.. »

Announcing RCI - Pondicherry This April 2009

Iam honoured to announce RCI-Pondicherry Cuisine, my native cuisine. Pondicherry, now renamed as Pudhucherry is a Union-Territory of India. Pudhucherry also known as "The French Riviera of the East". The official languages of Puducherry are Tamil, Telugu, Malayalam and French. So its a Multi-Cultural State. Pondicherry is a mix of spirituality, heritage, along with the French influence. Buildings designed upon French Architect is still an attraction to the City. Clean Streets with Less Traffic is surely attractive here.

Places to Visit/Enjoy In Pondicherry:

1. Aurobindo Ashramam (a place for self-realisation)
2. AuroVille (a place to calm and feel urself)
3. Manakula Vinayagar Temple (for a spiritual experience)
4. Pondicherry Beach
5. Temple's in Villianur.

About Pondicherry Cuisine:

As the City is Multi-Cultural with Tamil People, Andhra People, Kerala People and French People, Food is also influenced by all the flavour's of the above mentioned culture's.

1. Indo-Franco Cuisine:
French Dish with Indian Touch, like French Sauce tempered with Mustard and Curry Leaves. or adding Thick Coconut Milk to the Sauce's. This is mostly blending the Indian and French Cuisine. But absolutely worthy..

2. French Cuisine:
French Break-Fast is more popular all over the world, with just Omlette, some fruits and vegetable's. Cheese is the major part of the cuisine.

3. Tamil, Andhra, Kerala Cuisine's:
The Touch of Tamil Cuisine will prevail across the state. Chettinaad Cuisine is so popular here.
Traditional Lunch served will certainly have Andhra and Kerala Cuisine's touch. But whatever may be the spice's are very subtle here.

Inspired ahh? Start Cooking for RCI-Pondicherry Cuisine and send across to me..

Here are the Simple Guidelines for the RCI-Pondicherry Cuisine.

(a) Prepare a Dish that is a Vegetarian[Egg’s are allowed]. Non-Vegetarian not allowed.

(b) Post Tamil Cuisine Recipe's, Andhra Cuisine Recipe's, Kerala Cuisine Recipe's and Indo-French Recipe's on your blog this April 2009. More entries per person are allowed.

(c) Link back to this RCI-Pondicherry event announcement and to Lakshmi’s blog is a must.

(d) If you can include any regional info you would like to share about the Pondicherry cuisine in your post, it is very much appreciated.

(e) If you have any tip’s you wish to share on French dish, it will be so usefull.

(f) Use of the Logo to the event is also appreciated.Url of the logo image: http://farm4.static.flickr.com/3615/3425640563_c973aa90b8_o.jpg

(g) I will also accept your old post’s, but you should link back to this announcement post and to Lakshmi’s blog.Re-Publishing old post’s for RCI-Pondicherry Cuisine will make me more happy!

(h) E-mail me to glassofhoney(AT)gmail(dot)com with SUBJECT as RCI-Pondicherry and along with the following details..
Your Name:
Your Blog Name:
Name of the Dish:
Link/URL of the Post:
Attach a Picture of the Dish. Size does not matter.

(i) Deadline for all the entries will be the 12'th of May-2009. I will do the roundup by 15'nth of May-2009.

(j) If you don't have a blog, but you want to be part of this wonderfull event, you can send me your Recipe along with the picture of the dish. Dont forget to mention your name and your location.

So Iam eagerly looking forward for your entries.
If you need any clarification’s on the above feel free to mail me glassofhoney(AT)gmail(dot)com or leave a comment below.

Its very Difficult to Google Search for Indo-Franco Cuisine, You yourself have to infuse French Ingredients in Indian Dish or infuse Indian Spices in French Dish. If you find the above difficult, you can send me Tamil / Kerala / Andhra Special Dish.

Continue Reading.. »

Announcing A.W.E.D Japan - April 2009

Thank You DK for giving me a chance to host this delightfull A.W.E.D (A Worldly Epicurean's Delight) event.

Welcome All to Japan.....
Irrasshaimase --- Welcome Now you know, how to Welcome in Japan:)

About Japan:

Japan is a country with capital as Tokyo, and of over three thousand islands extending along the Pacific coast of Asia.The characters which make up Japan's Name mean "sun-origin", which is why Japan is sometimes identified as the "Land of Rising Sun". Major Religions observed here are Shinto and Buddhism. Buddism, was first introduced in Japan, and then China was influenced my the Religion. About 70% to 80% of the country is forested, mountainous, and unsuitable for agricultural, industrial, or residential use. This is due to steep elevations, climate and risk of landslides caused by

earthquakes, soft ground and heavy rain. Japan is also the most Densely Populated Country.

Places to Visit in Japan:

Tokyo is a blend of royalty, religion and entertainment.

The Imperial Palace grounds,
The Senso-ji Temple,
The Yashukuni-jinja shrine,
The Kabuki-Za Theatre,
The Ginza shopping district,
The Tokyo national museum,
The Odaiba entertainment district and
The Tsukiji Fish Market.

Kyoto is a city of culture and history. Visit the Kiyomizu Temple, the Golden Pavilion Temple, and the Ryugen-in Temple. Also, visit the Kyoto Imperial Palace, the Gion Geisha district and the Kyoto handicraft centre.

Other places worth visiting include the Nagasaki Atomic Bomb Museum, the Hiroshima Peace Memorial and the Atomic Bomb Dome, a skeletal site of the first bombing.
Nature lovers can make their way to Mount Fuji, Iriomote Jima, Matsujan Jo, Tohoku and the Nato Hanbo Peninsula.

About Japanese Cuisine:

There are many staple foods that are considered part of Japan's national cuisine today.The most common are Rice, Noodles and Soy.

1. Rice (gohan)

The rice most often served in Japan is of the short-grain Japonica variety. Rice is Japan's most important crop. Japanese rice is short grain and becomes sticky when cooked. Most rice is sold as hakumai ("white rice"), with the outer portion of the grains (nuka) polished away. Unpolished rice (gemmai) is considered less delicious by most people, but its popularity has been increasing recently because gemmai is more nutritious and healthier than hakumai.

A second major rice variety used in Japan is mochi rice. Cooked mochi rice is more sticky than conventional Japanese rice, and it is commonly used for sekihan (cooked mochi rice with red beans), or for pounding into rice cakes.

Rice is processed and prepared in many different ways.

Rice Cakes (mochi)

Rice Wine (sake or nihonshu)
Rice Flour &

Rice Vinegar

2. Noodles

Noodles often take the place of rice in a meal. They are featured in many soup dishes, or served chilled with a sauce for dipping. Soba and udon are two kinds of Japanese noodles. Soba is made from buckwheat flour and udon from wheat flour. They are served either in a broth or dipped in sauce and are available in hundreds of delicious variations.

3. Soy Bean and Tofu

Soya beans are one of the central ingredients of Japanese Cuisine. They constitute the base of many distinct Japanese tastes, notably soya sauce and tofu. The English name for soya beans come from the Japanese word for soya sauce, "shoyu".

Tofu

Tofu is soybean curd, pressed into blocks as fresh tofu or processed further. It is a staple ingredient of Japanese cuisine, which offers many different tofu dishes using many types of fresh and processed tofu. Tofu is often an ingredient in soups and stews.
Deep fried tofu is also used in many popular Japanese dishes.

Traditional Dishes of Japan:

Tempura is food deep-fried in vegetable oil after being coated with a mixture of egg, water and wheat flour.

For More on Japanese Cusine:

Vegan Yum Yum

Tasty Palettes

Basic's of Japanese Cooking

Just Hungry

Instructions for the A.W.E.D - Japan:

(a) Prepare a Dish that is a Vegetarian[Egg’s are allowed].Non-Vegetarian not allowed.

(b) Post as many Japanese Dishes with Recipes as you like on your blog this April 2009. More entries per person are allowed.

(c) Link back to this A.W.E.D Japan and to DK's blog is a must.

(d) If you can include any info about Japanese Cuisine, in your post, it is very much appreciated.

(e) If you have any tip’s you wish to share on Japanese Dish, it will be so usefull.

(f) Use of the Logo to the event is also appreciated.Url of the logo image: "http://farm4.static.flickr.com/3616/3419898108_4463dcfa6f_o.jpg "

(g) I will also accept your old post’s, but you should link back to this announcement post and to DK's blog. Re-Publishing old post’s for A.W.E.D Japan will make me more happy!

(h) E-mail me to glassofhoney(AT)gmail(dot)com with SUBJECT as A.W.E.D - Japan know and along with the following details..

Your Name:

Your Blog Name:

Name of the Dish:

Link/URL of the Post:

Attach a Picture of the Dish. Size does not matter.

(i) Deadline for all the entries will be the 10'th of May-2009. I will do the roundup by 12'th of May-2009.

(j) If you don't have a blog, but you want to be part of this wonderfull event, you can send me your Recipe along with the picture of the dish. Dont forget to mention your name and your location.

Now Looking Forward for your Japanese Entrie's...

Sources:

http://www.placesonline.com/asia/japan/attractions.asp
http://www.jnto.go.jp/eng/
http://www.japan-guide.com/e/e2346.html
http://www.chinatownconnection.com/japanese_cuisine.html
http://japanesefood.about.com/od/recipeindex/tp/easyjapanese.html
http://en.wikipedia.org/wiki/List_of_Japanese_ingredients

Have a Korean Feast from Round up of A.W.E.D-Korean hosted by PJ..

Continue Reading.. »

Thank You! A Dream Came True!!

Thank You Jai and Bee for Picking my entry as your Picks. Thank You all, who spared time to vote for me. You all made my dream happen!!

Within two week's of starting blogging last year, i first aspired, to send my entry for Click event. i get fascinated every month, when the theme is announced. I used to take minimum of 20-30 pictures for every entry. sometimes i have even clicked 120 picture's. Now Click-Wood March Gave me Luck and Success. I owe this Success to my hubby, as he always encourages me by telling, "urs is the best"..I never believed him, Whenever he says that. Thank You Dear for your Great Support!

Here are colourful JUJUP'S to You All..

I bought this in store's just to go back to my school day's...and later thought to click some for my header image. Hope you all Like it..

For the Recipe for JUJUP'S, Check Jayasree's Blog.


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This Week is going to be busy week for me, as Iam preparing for Two Event Announcements to publish by this week, and for the Roundup of RCI-Lucknow.
If you have not yet published your entry for RCI-Lucknow, Make it fast, event closes by today.

Continue Reading.. »

Mexican Vegan Salad with Kidney Bean, Corn's and Tofu

Today, I prepared these absolutely yummy, healthy salad for Lunch. It was finished, just like that. We both loved it. The original recipe call's for Lettuce. You can add Lettuce to make it more colourfull and healthier. To be Frank, I did not like the taste of Tofu in this salad. If it is fried and used, might have given a different texture, and nice crunchy taste. But healthiest things should be eaten without any hesitation.

If you wish, you could add powdered Pepper, to make it little spicy. Sugar will also be a nice get along ingredient for this salad.

I don't know, whether Vaishali, will accept this late entry, iam hoping she will excuse me and accept it.

Ingredients:

1. Rajma/Kidney Bean's- 1 cup (Soaked Overnight and Pressure Cooked upto 4 whistles)
2. Corn's- 1 cup
3. Tomato- 1(De-seeded and Finely Chopped)
4. Olive Oil- 1 tbsp
5. Lemon Juice - 1/2 tbsp
6. Tofu - 10 small cubes

Method:

First Prepare the Dressing for the Salad, by mixing the Olive oil and Lemon juice. mix it well.
Now in a bowl, mix the Rajma/Kidney Beans, Corn's and Tomato. add little salt and the prepared salad dressing and mix well. Just before serving, add the Tofu Cube's. This was so yummy. if you wish, you can add pepper powder or little sugar.

Now this salad is boarding on for Vaishali's Its Vegan World-Mexican
Thank You Vaishali. This event really hooked me into salad's. I will be preparing more salad's from now on.

Reminder for RCI-Lucknow:

Just 6 more days for the event to get closed. so start sending in your entrie's. For more on Event Announcement and idea's, check here.

Continue Reading.. »