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Tuesday, June 11, 2013

SSJ’s CHICKEN DAHI TADKA (CHICKEN YOGURT FRY)



SSJ’s CHICKEN DAHI TADKA (CHICKEN YOGURT FRY)

Hey Happy-Eaters,
Here comes one more delicious chicken recipe directly from my kitchen. Its taste makes you think once about the fusion of flavors then you won’t stop yourself to indulge in the flavor of it. Here is the recipe…

INGREDIENTS

  • Chicken – 200 gms, boneless, 1inch pieces
  • Onion – 2 big, made into paste in mixer
  • Onion – 1 medium, thick sliced
  • Tomato – 1 big, pureed
  • Green chili – 2 chopped
  • Capsicum – 1 medium, cut in 1 inch cubes
  • Ginger garlic paste -2 tsp.
  • Curd/ yogurt – 4tbsp.
  • Salt to taste
  • Oil – 4tbsp.
  • Red chili powder – ½ tsp.
  • Turmeric – ½ tsp.
  • Garam masala – ¼ tsp.
  • Black pepper powder – ¼ tsp.


METHOD

  • Heat 2tbsp. oil in a pan. Add onion paste with ginger garlic paste and cook till onion become pink.
  • Add tomato puree and green chilies, mix well.
  • Add salt, turmeric, red chili powder and garam masala. Cook for 1 minute
  • Add chicken and mix well. Add ¼ cup water and cook under cover till chicken soften.
  • Now heat 2 tbsp. oil in separate pan. Add onion slices and capsicum cubes.
  • Sauté for 2 minutes with pinch of salt.
  • Add curd/ yogurt and cook for 2 minutes on high heat. Add black pepper powder and mix well.
  • Now lower the heat and add already cooked chicken with masala and mix well.
  • Cook for a minute on high heat. Serve hot.



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SSJ’s CHICKEN DELIGHT SANDWICH



SSJ’s CHICKEN DELIGHT SANDWICH

Hey Happy-Eaters,

So finally its last day for this DOUBLE RECIPE WEEK of MAY-JUNE’13 and only 3 recipes left. One of them is here… its fast, its easy, its big and complete solution to your anytime hunger. Try it now…

INGREDIENTS

  • Chicken – ½ cup (boiled or shallow fried leftover)
  • Cabbage – ¼ cup, chopped in lengthwise strips
  • Onion – 1, thinly sliced
  • Tomato – 1, thinly sliced
  • Salt to taste
  • Black pepper powder
  • Butter – 1tsp.
  • Green coriander chutney – 1tbsp.
  • Tomato ketchup – 1tbsp.
  • Dry mango powder/ chat masala – 1tsp.
  • Bread slices – 3


METHOD

  • Finally chop the chicken and mix with butter well.
  • Spread green coriander chutney on one slice, now spread chicken mixture on it. Then top it with onion slices and then cabbage. Sprinkle some salt, black pepper and chat masala/ dry mango powder.
  • Now spread tomato ketchup on other slice, put it on 1st slice. Spread chicken mixture then sliced tomatos and top it with cabbage also. Sprinkle some salt, black pepper and chat masala/ dry mango powder.
  • Close the sandwich with 3rd slice and enjoy.




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Monday, June 10, 2013

SSJ’s CHILI-JELLO CHEESECAKE SHORTIES


SSJ’s CHILI-JELLO CHEESECAKE SHORTIES

Hey Happy-Eaters,

Now just 2 days and 4 recipes left for this Double recipe Week, May-June’13. how many of you tried 1 or 2 recipes till now? So now its time to taste something sweet but wait a minute, sweet and chili??? Yes, you read right, this dessert have a spicy hint also. Wanna know how, just check the recipe below…

INGREDIENTS

For 4 servings


  • Fresh cream – 1 cup
  • Sugar – 1 cup
  • Beetroot – 2tsp., grated
  • Pomegranate – ¼ cup
  • Gelatin – 2 tsp.
  • Red chili powder – ½ tsp.


METHOD

Take ¾ cup of sugar with ½ cup of water and make a smooth sugar syrup. Add red chili powder and keep aside.
Mix 1 tsp. gelatin in water and add to chili sugar syrup.

Now put this sugar syrup in your cheesecake short pans till half and spread pomegranate seeds over it. Now let it be set for 20 minutes.
Till then mix ¼ cup sugar with cream and start mixing till cream become so fluffy. Add grated beetroot and mix well.
Now mix 1 tsp. gelatin in water and mix in cream mixture and spread it over already set chili-sugar syrup jelly.
Let it set for next 1 hr. or so on.
Serve chilled directly from your fridge.

Tip : don’t let it open in kitchen or sugar syrup jelly will start melting so soon.


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SSJ's DAHI PANEER HYDRABADI (HYDRABADI COTTAGE CHEESE YOGURT CURRY)

SSJ's DAHI PANEER HYDRABADI

Hey Happy-Eaters,
So now time for some traditional tadka from Andhra but the main ingredient is changed here and a new taste is born. Can you find the authentic recipe like this??? Here is the recipe…


INGREDIENTS
  • 1 cup Paneer (Cottage Cheese) and cut into 1 cm pieces
  • 1 large Onion, finely chopped
  • 2 large Tomatoes, finely chopped
  • 1 tsp Ginger-Garlic Paste
  • 1 tsp Sugar (Optional, to balance the sour taste of mango powder and yogurt)
  • 1 cup Yogurt, beaten
  • 1 tbsp Grated Coconut, fresh/frozen
  • 6-8 Cashew Nuts, soaked in warm milk for at least 10 mins
  • ½ -1 tbsp Kasuri Methi/Dried Fenugreek Leaves
  • 1 tsp Garam Masala (All spices powder) 
  • ½ -1 tsp Red Chilli Powder (Adjust acc to taste)
  • ½ tsp Turmeric Powder
  • ½ -1 tsp Amchur/Dry Mango Powder
  • ½ tsp Coriander Powder
  • 1-2 tbsp Oil
  • Salt to taste


For Tadka/Tempering: 
  • 1 tsp Mustard Seeds
  • 1 tsp Urad Dal/Split Black Lentils
  • 2-3 Dry Red Chillies, halved
  • Few Curry Leaves
  • 1 tbsp Oil



METHOD

  • Heat 1-2 tbsp of oil in a pan and add paneer pieces to it. Fry them continuously at high flame till they turn brown retaining their crispiness, about 7-10 mins. Alternatively you can also deep fry them but I prefer pan frying for healthy option. Transfer these fried paneer to a plate lined with kitchen/paper towel and keep them aside till needed.
  • Grind soaked cashews and coconut to smooth paste adding the milk used for soaking. Keep it aside till needed.
  • Heat oil in a pan and Now add finely chopped onions and fry till they turn light golden. Add ginger-garlic paste and fry for another minute till their raw smell disappears and onion turns golden brown. Now add all the dry masalas (garam/kitchen king masala, red chilli powder, amchur, turmeric and coriander powder) along with Kasuri Methi and fry for a minute in low heat.
  • Mix in finely chopped tomatoes and sauté till they turn pulpy and release their juice, about 2 minutes. Now add ground cashew-coconut paste and mix well. Keep stirring for a minute.
  • Add yogurt, sugar and salt to taste and stir well. Depending on the consistency of gravy required, add ½-1 cup of water and mix well. Simmer the gravy and let it cook uncovered for another 5 minutes.
  • Mix in fried paneer and adjust the seasonings. Add little more water if you think the gravy is too thick and simmer for another 3-5 minutes.
  • Heat oil in a pan and add mustard seeds to it. When mustard starts to pop and splutter, add urad dal, dry red chillies and curry leaves and sauté it for a minute till cumin seeds and dal turns golden brown in colour.add this tadka to ready dish and Serve this delicious gravy with any roties or flavoured Basmati rice



Sunday, June 9, 2013

SUNDAY SPL. : SSJ’s FERMENTED ONION SCHEZWAN PILAF


SUNDAY SPL. : SSJ’s FERMENTED ONION SCHEZWAN PILAF

 Hey Happy-Eaters,

Hows your weekend going on and hows my new recipes??? As its Sunday so its Sunday spl. Recipe of a delicious pilaf / pulao with fermented onion ( fermented with white vinegar) . its simple, its easy n quick for Sunday. Here is the recipe…

INGREDIENTS

  • Basmati Rice – 2 cups
  • Water – 2 cups
  • Soya chunks – 1 cup, soaked in hot water for 10minutes then rinsed
  • Onion – 1, sliced
  • Peas – ½ cup
  • Salt to taste
  • Red chili powder – ¼ tsp.
  • Schezwan spice – 1tbsp.
  • Bay leaf – 1
  • Cumin seeds – ½ tsp.
  • Whole black peppers – 7-8
  • Cloves – 2-3
  • Oil – 2tbsp.


For Fermented Onions :
  • Small Red Onions – 4-5
  • White vinegar – ½ cup
  • Salt – ½ tsp. 


METHOD

For Fermented Onions :
Mix vinegar and salt together and soak onion in this for 30minutes then sliced after rinsed from extra vinegar

  • Wash rice well and soak for 15-20 minutes.
  • Heat oil in pressure cooker, add bay leaf, cumin seeds and black pepper. When it splatter, add onions, sauté for 3-4 minutes.
  • Add peas and sauté for a minute. Add fermented onion, mix well.
  • Now add salt, red chili powder and schezwan spice, mix well.
  • Add soya chunks, mix well. Cook another minute.
  • Add soaked rice and water and mix well. Close lid of pressure cooker and cook on high flame.
  • After one whistle cook on low flame next 5 minutes. Open lid after steam ends.
  • Serve hot.


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SSJ’s MOONG DAAL – PAALAK (SPLIT GREEN-GRAM LENTIL WITH SPINACH)

SSJ’s MOONG DAAL – PAALAK (SPLIT GREEN-GRAM LENTIL WITH SPINACH)

Hey Happy-Eaters,

Sorry for just 1 recipe yesterday but I was bit busy that’s why… but today I will post 3 recipe to complete 2 recipes per day and here is the 1st recipe of today. Again a fusion between daal(lentil) and vegetable, again full of health. Here is the recipe…

INGREDIENTS

  • Moong daal (Split Green-gram lentil) – 1 cup
  • Spinach – 2cup, boiled on 3whistles and made into paste with 2 green chilies
  • Onion – 1 chopped
  • Ginger garlic paste – 1tsp.
  • Curd / yogurt – ¼ cup
  • Cumin seeds – ½ tsp.
  • Asafetida – ¼ tsp.
  • Salt to taste
  • Turmeric – ¼ tsp.
  • Oil – 1tbsp.
  •  

METHOD

  • Wash moong daal and soak for 10 minutes then boil with ½ cup water and asafetida till one whistle and keep aside.
  • Now heat oil in a pan, add cumin seeds, when crackle ,add onion and cook till onion become pink.
  • Add ginger garlic paste and cook for 2minutes.
  • Add salt and turmeric, mix well.
  • Add spinach paste and mix well, cook for 3-4 minutes.
  • Add curd/ yogurt, mix well and cook for another 2 minutes.
  • At last add boiled moong daal, mix softly, cook under cover on low flame for 5 minutes.
  • Serve hot.




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Saturday, June 8, 2013

SSJ’s BREAD-CORNS CURRY

SSJ’s BREAD-CORNS CURRY

Hey Happy-Eaters,

Remember my Bread-Corns recipe which I have posted 2 days back??? This is the recipe made from the leftover bread-corns. Simple, easy, fast n delicious…

INGREDIENTS

  • Bread-corns – ½ cup
  • Spring onion with greens – ½ cup chopped
  • Garlic – 3-4 cloves, chopped
  • Salt to taste
  • Chicken stock – 1 cup
  • Corn-flour – ¼ tsp.(optional)
  • Soy sauce – ¼ tsp. (optional)
  • Black pepper powder – ¼ tsp.
  • Oil – 1tbsp.


METHOD

  • Heat oil in a pan, add garlic and onion. Sauté for 2-3 minutes.
  • Add salt and black pepper and mix well.
  • Add chicken stock and give a boil then cook on low flame for 2 minutes.
  • Add soy sauce and corn flour mixed in 2tbsp. water if required thick gravy.
  • At last add bread corns, garnish with spring onion greens and serve immediately.




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Bread-Corns

Friday, June 7, 2013

SSJ’s GRILLED EGGPLANT TRIWICH

Hey Happy-Eaters,

So here is one more new recipe just for your hunger. Something new to do with your regular sandwiches, just try this and indulge in a new flavor. Here is the recipe…

SSJ’s GRILLED EGGPLANT TRIWICH

INGREDIENTS

Eggplant – 1 big, round
Curd / yogurt – 2tbsp.
Ginger garlic paste – 2tsp.
Salt to taste
Red chili powder – ½ tsp.
Butter – 20 gms.
Bread – 4slices

METHOD

Cut eggplant in thick circles.
Mix curd, salt, red chili powder, 1tsp. ginger garlic paste and marinate eggplant slices with this mixture for 30 minutes in fridge.
Cut rounds from centre of bread slices, put marinated eggplant slices in centre, spread some ginger garlic paste in between bread slices and make a sandwich. Do the same with 2nd sandwich also.
Now rub butter on other sides and grill these sandwiches till golden crisp.

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SSJ’s MOONG DAAL WITH BHINDI (SPLIT GREEN-GRAM LENTIL WITH OKRA)

Hey Happy-Eaters,

So 2 days and 4 recipes already gone for this Double Recipe Week but so many still have to come and one of them is here. It’s a fusion between side dish and main dish, a combination of daal(lentil) and vegetable together and also in dry way.

Just try it to explore a new way of eating. Recipe below…

SSJ’s MOONG DAAL WITH BHINDI (SPLIT GREEN-GRAM LENTIL WITH OKRA)

INGREDIENTS 

  • Okra (Bhindi) – cut in 1 cms. Pieces , 1cup
  • Moong Daal( green-gram lentil) – 1cup
  • Onion – 1 chopped
  • Tomato – 1small , chopped
  • Whole red chilies – 2
  • Mustard seeds – 1tsp.
  • Curry leaves – 10-12
  • Salt to taste
  • Red chili powder – ½ tsp.
  • Turmeric – ½ tsp.
  • Asafetida (Hing)  – ¼ tsp.
  • Oil – 4tbsp.


METHOD

  • Wash moong daal and soak in water for 15minutes. Now boil it with ½ cup of water in pressure cooker with asafetida and turmeric till one whistle and keep aside without water.
  • Heat 2tbsp. oil in pan and fry okra from both side till crispy and bit golden. Keep it aside too.
  • Now heat another 1tbsp. oil in same pan. Add onion and cook till onion changes color, add tomato and cook for 2minutes.
  • Add salt, red chili powder and mix well.
  • Add boiled moong daal now, mix well and cook for 2-3 minutes under cover.
  • Open cover now, add fried okra and mix very softly or okra will break down.
  • Cook for 1minutes, close the gas.
  • Heat 1tbsp. oil in a tadka pan, add mustard seeds, whole red chilies and when it splatter add curry leaves. Spread this tadka directly on ready dish and serve hot.
  •  


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Thursday, June 6, 2013

SSJ’s CHICKEN RESHMI KEBABS



Hey Happy-Eaters, I am back with my 4th recipe and its so soft and delicious kebabs of chicken. Malai makes these kebabs soooo soft and juicy from inside that you can’t stop at 1 or 2…

INGREDIENTS

Chicken – boiled, 1cup
Onion – 1 small, chopped
Ginger garlic paste – 2tbsp
Coriander – 2tbsp. chopped
Salt to taste
Red chili powder – 1tsp.
Dry mango powder – 1tsp.
Garam masala – ½ tsp.
Malai (Fresh Clotted Cream) – 2tbsp.

Corn flour – 2tbsp.
Oil – 4tbsp.

METHOD

Chop chicken in mince size. Mix all the ingredients ion a big bowl well.
Make small balls of this mixture and press them to make round kebabs.
Roll kebabs in corn flour and shallow fry them in heated oil in a pan till golden brown from both the sides.
Serve with onion rings and green coriander chutney.

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SSJ’s SOYA KEEMA WITH PAALAK (SOY GRANUELS WITH SPINACH)



Hay Happy-Eaters,

So how was the 1st 2 recipe for this Double recipe week??? Here comes the 3rd recipe…
It was last week when I was giving class to one of my student and this idea came in my mind and same time I tried it in front of my student and make him learn as well.

1st soy and 2nd spinach makes this recipe full of nutrition and fiber that means full of health so just try it once. Here is the recipe…

INGREDIENTS

Spinach – 1 cup, boiled and made as paste with 1 green chili
Soy granules – 1 cup boiled
Onion – 1 chopped
Tomato – 1 pureed
Ginger garlic paste – 1tsp.
Salt to taste
Turmeric – ½ tsp.
Red chili powder – ¼ tsp.
Oil – 2tbsp.

METHOD

Heat oil in a pan. Add onion and cook till pink. Now add ginger garlic paste and cook for 2minutes.
Add tomato puree, salt, turmeric, red chili powder and cook till oil start separates.
 Now add boiled soy granules and mix well. Cook for 5-6 minutes.
Now add spinach paste and mix well, cook another 2minutes.
Serve hot.

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Wednesday, June 5, 2013

SSJ's Grilled Samosa Sandwich



Hey Happy-Eaters,

So if you like spicy Indian samosas then this recipe is perfect for you as in our home, so many times samosa left after parties or snack time. Just use those leftover samosa in this unique way and surprise your kids and guests as well…

SSJ's Grilled Samosa Sandwich

INGREDIENTS

Samosa – 2
Bread Slices – 4
Green Corinader chutney – 2tbsp (optional)
Cheese spread – 2tbsp. (optional)
Butter – 2tsp.

METHOD

Cut samosa in small stripes and keep aside.
Spread cheese/ green chutney on bread slices and fill sliced samosa in betweena nad make sandwiches.
Rub butter on out sides of sandwiches and grill them for 5minutes.
Serve hot.

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SSJ’s BREAD-CORNS

Hey Happy-Eaters,

Finally I am back to you and not alone, with so many new recipes for DOUBLE RECIPE WEEK of MAY-JUNE’13. this week you will get recipes from starters to dessert, fusions, mixes, main course in Veg/ non-veg, Daals (Lentil), leftover, rice and much more… just open your fantasies and recipe will come on your dining table.

So here is the 1st recipe for this week and its so easy and quick. Already I have told you many recipes just made by leftover bread crusts and this one is also just made basically from bread crusts but its crunchy taste is best at your tea-time. Just try once and then you will never discard bread crusts ion dustbin…

SSJ’s BREAD-CORNS

INGREDIENTS

Bread Crusts – 1 cup
Tomato Ketchup – 1tbsp.
Salt to taste
Dry Mango powder – 1tsp.
Red Chili Powder – ½ tsp.
Oil for frying
Maize Flour ( Makki ka atta) – 1 cup
Corn-flour – ½ tsp.

METHOD

Cut bread crusts in ½ inches size. Put in a bowl, spread ½ tsp. oil on it and microwave for 30 second till harden.
Now add salt, red chili powder, dry mango powder and tomato ketchup and mix well.
Divide maize flour in 2 equal parts. Add salt, red chili and dry mango powder in one part and mix well.
Mix corn flour in half cup water and keep aside.
Heat oil in a pan.
Now take bread crusts and roll them in plain maize flour then dip in corn flour mixture and at last roll them in spice mixed maize flour.
Now fry them in hot oil till golden crispy.
Sprinkle some chat masala on it and serve.

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