Alternating layered card

A simple plain card using alternating colors of grey and off white card stock, and a pattern paper sandwiched in between the layers. Used matching colored hearts to finish the look.
A very simple and satisfying finish!

 

Entering this for the following challenge:

Lovely Layers  

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Chicken 65

Chicken 65 is deep fried chicken dish. The spice level can be adjusted according to ones taste buds. I have two kids, so I make it medium spicy.
Its a super simple dish to make,  and an all time favorite for everyone(at least in my family).

Here is a step by step procedure:

Ingredients

Boneless chicken cubes - 300 gms

Egg - 1

Lime - 1/2

Turmeric - 1/4tsp

Chili powder - 1/2tsp

Coriander powder - 1/4tsp

Garam masala - 1/4tsp

Ginger-Garlic paste - 3/4tsp

Cornflour - 2TBSp

Salt to taste

oil for deep frying

For seasoning(optinal)

Slit green chili - 2

Curry leaves

Crushed garlic -2

Fresh coriander leaves

 

 

Take a medium sized bowl, whisk egg, cornflour, turmeric, chili powder, garam masala, coriander powder, ginger-garlic paste, salt and squeeze the lime juice in and whisk the mix well.

This is your marinade, add the chicken and mix well. Cover the bowl with a plastic film.  Put in the fridge for a minimum of 2 hours.

 

Take out the marinade, at least 15 minutes before you want to serve the dish.
Heat oil in a deep frying pan. Deep fry the marinated chicken for about 5-10 minutes(or check if the chicken is cooked). I use chicken tenders, so I deep fry the chicken somewhere in between 5-10 minutes. (If my kids are home, they start munching on the chicken right away before I do the seasoning). You can try both ways, seasoning does add a nice taste to the fried chicken.
  
 Now prepare the seasoning items. take a shallow pan and add very little oil, about 1-2 tsp, add green chili, curry leaves and the crushed garlic and stir it till the garlic is light brown and the chili looks fried. Add in the chicken and some fresh coriander leaves, and stir it well and turn off the flame. Your dish is ready to be served. Serve it with a dash of lime.

 

 

  Serve it as a snack, or as a side dish. Hope you enjoy this simple and delicious dish!

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A girly card for a little girl!

My friend asked me to make a card for a little girls birthday. As a mother of a girl myself, I came up with this pop up card. In my opinion, pop up cards are always a hit with little kids.
Used different shades of pink. Sponged some flowers too. Used two candles to add a 3D look to the card. I am very happy with the finished look of this card.

 

Entering this for the following challenge:

Just Us Girls #228 - Color  

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A glittering neon heart

Made this Valentines cards using a glittering neon heart. Added a paper lace and a few Rhine stones for the embellishments. I wanted to keep everything low profile as I wanted the neon heart to be the highlight of this card.

 

Entering this card for the following challenge:

A pop of neon - Daring Cardmakers 

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Stir fried Okra

Okra is the most underrated veggie because of its slimy texture. But if cooked properly you can get rid of the slimy texture and enjoy the okras.
Today I am sharing this recipe, so that people can enjoy this yummy veggie without worrying about the texture.

Ingredients

Okras - 500gms

sliced Onion - 1 small 

Finely chopped G. Chilli - 2(can be replace by 1/2tsp R. chili powder)

Finely chopped ginger - 1/2tsp

Curry leaves - few

Coriander leaves 

Turmeric - 1/4tsp

Coriander powder - 1/2tsp

Salt to taste

Oil - 1/2 TBsp

Procedure

Heat oil in a wok on a medium flame. Add onion and curry leaves, saute till onions turn golden brown.

Now add okra, chilies, ginger, turmeric and salt. Mix well and cover the lid and let it cook for about 10 minutes.

Remove the lid, okras should be soft and of course slimy. Increase the flame and stir the okras with a light hand, try not to break any okras while doing so. Stir till the okras are dry and not slimy anymore. Add coriander powder and coriander leaves and stir till the okras get a slightly brown coat. turn of the flame now and the  okras are ready to be served. You can eat this with roti or serve as a side dish along with rice and dal.

I made it for lunch, so I had served with steamed rice, mixed dal and homemade flax seed sprinkle.

Lastly try making this this dish, if you haven't eaten okras in this form! 

I am new to blogging and will slowly add my dishes as and when possible. I am starting with simple food , and will continue to add all types of dishes.

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Sponged Honeycomb card

Sponged Honeycomb Card  

 I made this simple card by using a minty green card stock and a dark brown card stock. I used brown ink to sponge the honeycomb stencil. Wanted to keep the look really simple so just stamped the sentiment on the card itself.

 

I am entering this card for the following challenge:

Hexagons: Happy for Hexagons Challenge in the Moxie Fab World 

 

 

 

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Kadai Chicken

                                           Kadai Chicken

Kadai Chicken is a quick and simple, yet mouth-watering delicious dish, which takes less than 30 minutes to make it.
There are many versions of this dish available,  and this one is south Indian influenced, at least that's how I would like to address it :) But I have a good reason to say so, as I add the spices I use in rasam (a south Indian tomato soup).

This dish is not for the faint -hearts, as it might be bit more spicy. As it has all 3 types of chillies. But, its perfect for a cold day, and that is how exactly our weather is here nowadays, miserably cold. I am not a big fan of too spicy food, but sometimes I add the required amount of fire to do justice to the dish.

Ingredients

1. 1 medium sized onion

2. 2 green chillies

3. About 400gm boneless chicken cut in cubes

4. 1/4tsp turmeric

5. 1/2tsp red chilli powder

6. 1/4tsp garam masala

7. 1/4tsp coriander powder

8. Salt to taste

9. 1/2TBsp oil

10. 1pod garlic

11. 1" ginger

12. 1 medium tomato, finely chopped

13. Fresh coriander leaves for garnish

14. Finely sliced ginger for garnish

Step by step procedure 

Special spice mix

1 tsp cummin seeds

1 tsp coriander seeds

1/2 tsp peppercorns

roughly crush the above spices, I use a blender to do it for me, it should not be a fine powder.

Call me old fashioned, but this is how I make the ginger and garlic paste, YES using a mortar and pestle!! Once you use the fresh paste you will agree with me.

Heat the oil in a wok, add the finely sliced onion and slit green chilli, and saute till the onions are golden brown. Add chicken to the onions plus red chilli powder, turmeric, garam masala, coriander powder, salt and the ginger-garlic paste too. Add the special spice mix as well. mix well and cover the wok, stirring occasionally till all the water from the chicken evaporates. this will take about 10 minutes on a medium flame.

  Add the finely chopped tomatoes, I peel the tomatoes. you HAVE to use a fresh tomato cannot substitute with a bottled tomato paste. Mix well and cover the wok and let the chicken cook till the tomatoes are cooked soft and mixed well with the chicken. Another 5 minutes on a medium flame.

Add some of the fresh coriander leaves, and keep stirring the dish till it becomes semi-dry.

Once semi-dry, turn off the flame, and garnish it with the remaining coriander leaves and sliced ginger. It can be served with either roti or rice. I had served it as a side dish along with rice and dal.

 

Lastly, I hope you will try and enjoy this quick dish!  

Thank you for stopping by, have a great day!