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Archive for the ‘Contest’ Category

So here I am back,  with yet another exciting contest. There is a twist to this one as I am not inviting entries of your choice, rather I will be giving a few ingredients which is required to be included in the recipe you share.

The ingredients to be used are :

1. Potatoes (Vegetable)
2. Cheese / Cottage Cheese  (Dairy Product )
3. Any Flour ( Wheat / Chik Pea / Corn  / Rice / All Purpose Flour , etc )

You can add in more ingredients of your choice .

The Rules are as below.

1. Maximum 2 entries allowed per participant
2. Take pictures at each step  and send them with the recipe.
3. The 3 main ingredients stated above are must to be included.
4. Entries should reach latest by 30th April 2011.
5. Please protect your recipe images by adding a watermark to your pictures.
6. Non Bloggers can mail me their entries at iidare2dream@gmail.com
7. Felow Bloggers can link their entries below.

Also, The contest is not limited to Women this time. It is open for all  so anyone can contribute and participate.

Winners will be announced on 1st May 2011 and will recieve an assured gift.

So get set ready my friends…. Light your burners  and start preparing the dish of your choice..

Happy Cooking !!!!

P:S – Announcing a winner and gifting prizes is just a small attempt from my end to encourage and motivate my lovely friends.

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Thank you all for the overwhelming response for the recipe contest giveaway…

And we have a WINNER here … actually its a joint win

There were 2 recipes that made to the top slot .. and they are

Nargisi kabab by Aaliya Zarrin : https://iidare2dream.wordpress.com/2011/03/17/nargisi-kabab/

Veg Cheese Quesadilla by Narita : https://iidare2dream.wordpress.com/2011/03/14/veg-cheese-quesadilla-with-tomato-salsa/

CONGRATULATIONS Winners

 

And you win a Snap Deal voucher to enjoy delectable Chicken biryani… Yippeee!!!!

Enjoy the feast guys!!!…

The new contest will be around soon.

Hope to see you all there… Till then have fun !!!!

Happy Cooking !!!!!

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Chilly Potato

This one is the last entry for the Recipe Contest. Results will be declared tomorrow.
This recipe is shared by Kopal.
Ingredients :

4 Potatoes (sliced)
2 Capsicum (chopped)
2 Onion (chopped)
1 tsp Ginger Garlic paste
3 tsp Tomato sauce
4 tsp Tomato puree
2 tsp Chilly sauce
½ tsp Vinegar
½ tsp Black Pepper powder
¼ tsp Ajinomoto
1 tsp Corn Flour
Salt to taste
Cooking oil for frying

Recipe

• Dry sliced potatoes on tissue paper for 30 mins.
• Heat 4tsp of oil in pan and stir fry onion for 2 min.
• Add ginger garlic paste, black pepper , salt, Ajinomoto and cook for ½ min. • Add capsicum, tomato puree, tomato sauce, chilly sauce, vinegar and cook for 2 min. • Finally add mixture of corn flour and milk(2-3tsp) into pan.
• Cook for 2-3 mins.
• Now take another pan add oil for deep frying.
• Crisp fry potatoes.
• Now finally add crispy fried potatoes in the mixture and serve hot.

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Strawberry Delight

A dessert for any ocassion . Enjoy !!!!

Ingredients :

1.Fresh Strawberries

2.Fresh Whipped Cream

3. 2 eggs (only egg white)

4. Vanilla Essence

5. 1 spoon Custard Powder (optional)

6. Icing Sugar as per taste

7. Strawberry Crush

Preperation :

Whip the fresh cream and egg white for 2 mins on high speed. Add in icing sugar, vanilla essence  and custard powder(mix it in 1/4 cup of milk) and blend further.

Mix the mixture in two parts. Add cut strawberries in one and gently fold in the mixture.

Refrigerate the strawberry and cream for 30 mins.

Take a serving glass and layer it with cream, strawberry crush and strawberry cream mix. Top it with freshly cut strawberries and serve chilled.

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Keema Samosa

I am huge fan of non vegetarian food, and this is a recipe shared by Aaliya Zarrin . I was drooling seeing these mouth watering pics.

This slideshow requires JavaScript.

 

Preparation Time: 45 Mins

 

INGREDIENTS

 

For Stuffing:

 

Ground Mutton (Keema) (minced)            –           125 gms

Onions (finely chopped)              –           3 medium

Fresh coriander              –           1/2  bunch

Curd                             –           3 tsp

ginger garlic paste                      –           1 tsp

turmeric powder                        –           1/4 tsp

Cumin seed                               –           1/4 tsp

Cinnamon                                 –           1/4 stick

Cloves                           –           5-6

Cardamom                                –           3-4

Bay leaves                                –           2

Cardamom                                –           2

Green Chilies (chopped)              –           7-10

Salt                               –           to taste

Oil                                –           4 tbs

For the wrapper dough:

Wheat floor                   –           1 cup

Oil                                –           1/2 tsp

Salt                               –           to taste


COOKING DIRECTIONS         

 

 

Strips for wrapping:

 

  •   Make the dough same way as for chapatti, mix ½ tsp oil
  •   pinch off 2- equal size of balls from the dough
  •   Using rolling pin roll into round shape (chapatti), of about 4 inch in

       diameter

  •   Apply oil at one side of round shaped dough (chapatti) and keep another

       one on

              it and press it.

  •   Again roll it to increase the size, about 9-10 inch in diameter.
  •   Lightly cook it on pan from both the side.
  •   Remove from Pan and separate two layers (It will come out easily) ,    

       again keep together, cut and remove the side corners.

  •   Cut the rest into equal size of rectangular strips, So that when the   

            layers are separated again, total 4 strips will come out.

  •   Repeat the procedure for making more strips.

 

 

Garam Masala:

 

  •   Fry  Cumin seed, Cinnamon, Cardamom and cloves on hot pan (Tawa)  

       till it gets dark brown.

  •   cool and grind to prepare garam masala powder.

 

Keema (For Stuffing):

  •   Heat oil in a large pot add bay leaves and cardamon(2)
  •   Add the sliced onions, ginger garlic paste and finely chopped green chili   

       and cook until onions are brown in color.

  •   Add turmeric powder, keema, salt and sauté well.
  •   Add curd.
  •   Continue cooking until all of the liquid evaporates and the meat is tender.   

       Stir every 5-7 mins.

  •   Sprinkle garam masala powder, cover and leave for 5 mins on low flame.
  •   Garnish with coriander and keep aside to get cool.
  •   Prepare the cone shape with strips and fill with keema.
  •   Cover it in the shape of samosa and seal with thick liquid made up of  

       wheat floor and water.

  •   Deep fry till get brown. Keema Samosa is ready.
  •   Serve hot with green chutney or sauce. Agrees well with a cup of  hot tea.

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Nargisi Kabab

The fist non veg entry in the contest shared by Aaliya Zarrin … Have a look and enjoy !!!!

 

This slideshow requires JavaScript.

Preparation Time: 30 mins

 

INGREDIENTS

 

Lamb meat (boneless)                –           125 gms

Boiled Eggs                                –           2 No’s

Red chili powder                        –           1/2 tsp

Curd                                         –           1/2 tsp

ginger garlic paste                      –           1/2 tsp

turmeric powder                        –           1/4 tsp

Carom seed (ajwain)                  –           1/4 tsp

Cumin seed                               –           1/4 tsp

Cinnamon                                 –           1/4 stick

Cloves                                       –           5-6

black pepper                              –           5-6

Cardamom                                –           3-4

Green Chilies (chopped)  –           2-3

roasted Bengal gram (powdered/Besan) –           2  tbsp

Salt                                           –           to taste

Oil                                            –           to deep fry

 

COOKING DIRECTIONS

 

  • Pressure cook the meat with black pepper, cloves, cardamom, ginger garlic, curd, salt and turmeric for 15-20 min.
  • Cool it and grind.
  • Add  red chili powder, green chilies, ajwain, cumin, and dal powder
  • Knead till meat becomes soft
  • Divide the mixture into 2 even portions. Take one portion of meat and flatten the meat in your palm like a cutlet. Put a hard boiled egg in the center and wrap the meat tightly around it. Repeat with the rest of the eggs and meat
  • Deep Fry in the hot oil until slightly crispy on the outside. Cut the eggs.
  • Nargisi Kabab is ready.
  • Garnish with mint leaves, coriander leaves. Serve with lime wedges on the side.

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This is a Guest entry for the recipe contest.

Enjoy !!!

Kurmure Ghobhi Paranthe (KGP) by Hemalatha Bharadwaj

USP—As the ingredients give them extra crispiness as compared to normal Ghobhi paranthas these are coined as Kurmure Ghobhi Paranthas.

Ingredients

It depends upon the number of people you are serving. I have taken approx measure of all the ingredients.

Wheat Flour-200gm

Finely-Grated Cauliflower –One cup

2 grated onions

Green chilies

Ajwain [Trachyspermum copticum]

Coriander leaves

Haldi [Turmeric powder]

Salt

Procedure

 

In a 200 gm of wheat flour add the finely grated  cauliflower, 2 grated onions, green chilies(cut into small pieces), ajwain, turmeric and salt( to taste).

Now mix them using water and prepare the dough.

Prepare the balls as we prepare for chapathis.

The dough will be sticky so use a plastic sheet to roll them into round shape paranthas.

Use small amount of oil inside the plastic sheet to spread the dough.

Roast the paranthas on tawa or pan and your Kurmure Ghobhi Paranthas are ready!!!!!!!

Serving

Use Amul Butter

Green coriander or mint chutney

Enjoy the tasty crispy paranthas!!

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