South Indian Cooking (SIC) Series Event

Hi Friends,
     From Delhi but staying in Bangalore has made me a South Indian Food Lover. Love to have dosas, idlis and curd rice at-least twice a week.
This love towards South Indian Cooking inspired me to host Anu's event in my blog.
She has started SIC (South Indian Cooking) event long back and gave me an opportunity to host the event in my space. Thanks a-lot Anu for that.

Event Rules:

• Use of LOGO is MANDATORY, as it will help to spread the word.
•  Link back to the Anu's Event Page and My Event page is necessary.
• Event Start Date is September 15th and Ends on November 15th (a 2 month event).
• Vegetarian and Non-Vegetarian recipes are allowed.
• ANY number of entries are most welcome.
• Archived posts are also welcome, but please re-post it with the even logo and link to this event page. 
• Non-Bloggers are welcome to participate, send in your recipe to dhingrashruti01@gmail.com
• Bloggers can link to the corresponding Linky....at the end of this page. If you find it difficult to link it...you can also email me your recipe at dhingrashruti01@gmail.com

(NOTE: Please link the recipes according to the states names pls, and make sure if at all you make a mistake, you inform me about for me to correct it, else the entry will be deleted.)
( Please combine Pondicherry and Goa as one state entry)

So Friends waiting for your lip smacking recipes :)

2nd Giveaway Winner

Hey  Friends,
      Thanks to all the participants who participated in my giveaway with love and great enthusiasm. I really want to thanks to all my friends who showed their love to my new blog as well .....

I received total 23 entries but only 1 will be the winner. And the 


                                          
                                                                          is 

                                             Anu Joshi 

Congrats Anu, Please send me your address and phone number to dhingrashruti01@gmail.com. In case the winner doesn't response in 48 hours I will select the new winner....

Other participants please don't be sad some more giveaways are coming up :)

Chicken Thukpa ( With home-made flat noodles)

Hi Friends,
    Thukpa is famous recipe from Tibet ....... It is highly nutritive soup as it contains lots of veggies and chicken. 
Recently I tasted it at one of my neighbour's house and started searching for a good Thukpa recipe....
Finally I made my own version which came out very nice and loved by all at home. Sharing the recipe with you all :)

Ingredients:
300 gm boneless chicken (cut into cubes)
Finely chopped vegetables (beans, carrot, onion, corn kernels, mushrooms )
5-4 spring onions (finely chopped)
1/2 thinly sliced red bell pepper
2 tbsp ginger-garlic paste
Salt 
1/4 tsp pepper
1/2 tsp sugar
1/2 tsp Soya Sauce
1/2 tsp Chilly Sauce
1 tbsp lemon juice
A pinch of ajinomoto
Olive oil
4 cups of Chicken Stock

For Home-made flat noodles:
1/2 cup all purpose flour (maida)
1 egg
1/2 tsp salt
1 tsp oil
Water to knead dough

Method:

• First to make flat noodles, put all the ingredients in a mixing bowl and make a soft dough of it.

• Divide the dough into equal portion, make small balls.
• Roll them with the help of a rolling pin. Make thin chapatis out of it.
• Now take a knife and cut the chapati into long thin strips like flat noodles.

• Keep them aside.
• Now take a non stick pan, add olive oil. Add chicken cubes and fry till they are cooked and turn light pink in colour. Remove on an absorbent paper.Keep it aside.

• In the same oil add chopped onions and saute till light pink in colour. Add ginger-garlic paste and saute for a minute.

• Now add carrot, beans and red bell pepper. Mix nicely and cook on high flame till all the veggies are half cooked.

• Now add corn kernels, mushrooms and spring onion. Cook on high flame for 1-2 mins.

• Now add soya sauce, chilly sauce, salt, pepper, sugar and ajinomoto. Mix nicely. 

• Now add chicken pieces along with the chicken stock. Stir nicely and bring it to boil.
• Once its start boiling add home-made flat noodles in the soup. Keep it on low flame and cook for another 7-8 minutes or till the noodles are cooked. carefully stir it in between.

• You will see that the noodles will itself start floating on the surface. Now the soup is ready to serve.
• Sprinkle lemon juice on the top and serve it hot with garlic bread or soup sticks
• Enjoy.................

Murg Haryali Tangri

Hi Friends,
                Murg Haryali Tikka is one of the favourite Appetiser or Starter from North India. Main ingredient of the recipe are Mint and Coriander. You can add few spoons of spinach puree to make it more healthy and to give more rich green colour to the tikkas...... 

Normally this recipe is cooked with Boneless Chicken but I tried it with chicken drumsticks, which was a huge hit at my place. Hope you all will like it :)

Ingredients:
4-5 chicken drumsticks (boneless chicken is used for this recipe but I used chicken drumsticks)

First Marination:
2 tbsp of lime juice
1/2 tsp salt
1/4 tsp turmeric powder
1/2 tsp ginger-garlic paste

Second marination:
1/2 cup hung curd
1/4 tsp garam masala
Salt acc.to taste
1/4 tsp cumin powder
1/4 tsp red chilly powder
1 tbsp cornflour
Green Paste : 

• 1/4 cup of Mint leaves
• 1/4 cu p of coriander leaves
• 1 green chilly
• 2-3 tsp of boiled spinach (optional)
• 5-6 cloves of garlic
• 1" ginger
• 2 tsp cashew

Method:

• Clean, wash and give 2 slits on each drumstick. Pat dry and keep it aside.
• In a bowl mix all the ingredients of the first marination. Mix well and apply this to chicken drumstick. Rub well and keep it aside for 1 hour.

• Put all the ingredients of green paste into a blender and grind them into a fine paste. Transfer it to a bowl.

• Take marinated drumsticks, add hung curd, salt, garam masala, cumin powder, cornflour and red chilly powder. Mix well.

• Coat the marination nicely on the drumsticks and keep them in the fridge for 3-4 hours.

• Roast the drumsticks in electric tandoor or in microwave (grill mode) for 7-8 mins.
• Remove, apply oil and further roast for 3-4 minutes or till tender.
• Serve hot along with onion rings, lemon wedge and favourite chutney of yours.