Thursday, November 23, 2017

Sogo Almond and Mixed Nuts Phirni

Phirni is healthy sweet recipe and easy to prepare for all ocasions. 

Phirni is an Islamic Traditional Sweet recipe which is served with naan, idiyappam,bun,dosai etc..

Key Iron  Ingredients : Almond & nuts
Preparation time: 20 minutes
cooking time : 15 minutes
serves - 6
Sogo Mixed Nuts Phirni


600 ml milk
100 gram sugar
200 ml Sweetened condensed milk
25 gram soji

4 green cardamom

to grind
25 gram Almond
25 gram pistachio
25 gram walnut

50 gram sogo

Ghee - 1 tbspn
50 gram cashew nuts 
10 gram raisins


Roast sogo in a ghee and add 3 cup of water and 4 cardamom cook well add milk and cook reduce litter.
Soak all the nuts (Almond,cashew, walnut and pistachio Grind to a smooth paste  and add it to milk, after boiling add soji little by little stir it well without any lumps.
Cook for 5 minutes  add sweetened condensed milk ( milk maid) and sugar mix well.
Finally chop the cashew nuts  roast  in a ghee and add it to phirni.
Serve with Dosa or idiyappam.

Tag: White Recipes, Eid Special Sweet, MUslim Marriage Sweet, Traditional recipes

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Restaurant Style Minty Chicken Tikka

Chicken Tikka is world wide delicious party , starter food and all occasions. here i am easily prepared in Electric grill Perfect party Dish with Electric Grill Boneless Minty Chicken Tikka. Minty Flavour gives very good taste to this tikka.

Key Iron Ingredients : Chicken,Mint
Preparation time: 10 mintes
cooking time: 25 minutes
serves: 3


1st marination :
 Boneless chicken - 1/2 kg
ginger garlic paste - 1 tbspn
 salt - 1/2 tspn
for 2nd marination:
coarsely ground whole black pepper - 1tbspn
salt - 1/4 tspn
Green chilli - 1tspn
Mint  paste - 3 tbspbn
thick curd (hung curd) (yogurt)- 200 gram,
 oil + butter - 2 tbspn
to sprinkle and garnish: Lettuce leaves, Coriander leaves and mint leaves, grated carrot lemon juice chat masala butter
How to make Boneless Minty Chicken Tikka

  1. Wash the chicken and drain the water well. Cut into cubes. Add salt, ginger garlic paste and marinate for 30 minutes. To the curd, add coarsely ground pepper , green chilli paste, mint paste,salt ,oil and mix well with a fork. Once again,

  1. Soak skewers in a water for 10 minutes. Arrange the marinated chicken cubes in a Skewers with little gap. Grill both sides on electric grill. Each side 10 to 15 minutes.
  2. Arrange them on a serving plate. Sprinkle the chat masala, lemon juice and melted butter over the tikkas Garnishing with Grated Carrot, mint and coriander leaves.
My Tip:
Alternatively, you can roast on a Tawa in low flame. Preparation time 10 + Marinating time
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Tag: Iron Recipes for anemia, ,evening snacks for kids, Party Recipes,Starter food,Chicken Boneless

Wednesday, November 22, 2017

Mutton Cutlet with Pomegranate


Mutton Cutlet with Pomegranate
Mutton Cutlet is very good  evening time snacks, and street food.
We can prepare fish cutlet, veg cutlet , prawn cutlet is perfect to serve at any occasion. It is a quick and easy recipe an you can easily prepare at home for our side dish,party.    

  Key Iron Ingredients : Mutton kheema , Pomegranate
Preparation time : 20 minutes (one hour fridge timing)
cooking time : 20 minutes
serves : 4

cook kheema separately
mutton kheema - 150 gram
ginger Garlic paste – ½ tspn
salt – 1/2 tspn
pepper pwd – ¼ tspn
chili powder – ½ tspn

(Mix all the below ingredients with cooked mutton kheema)

boiled potato – 1 no (big) 150 gram
boiled carrot – 2 inch size
chopped onion – 1 nos
chopped green chilli – 1 nos
garam masala wd – ½ tspn
pepper pwd – ½ tspn
coardely ground coriander
pomegranate – 1 tbspn
coriander leaves – handfull of
bread crumps – 1 tbspn
salt – to taste

for coating
crumps pwd – requieed qty ( ¾ cup)
corn flour pwd – 1 tbspn

       for dipping
       egg white only – 2 nos

  1.  Clean and wash the kheema drain the water completely , add pepper pwd, chilli powder, gg paste, and salt mix well and for 10 minutes.cook it well and keep it aside
  2.  In a bowl add , cooked kheema, , boiled potato, boiled carrot mash and mix well
  3. Add chopped onions, green chillis, salt, pepper pwd, garam masala pwd, pomegranate,bread crumps, mix well and make equal size, playable ball.
  4. In a bowl beat the egg until it turns in to fluffy texture. 5. In a plate mix corn flour and bread crumps.
  5.  Now dip the prepared cutlet balls, dip it in the beaten egg and coat well with bread cramps and corn flour mix, press it lightly and arrange it in a plate
         Keep it in the fridge for 1 hour (or fry immediately) and In a tawa add oil and shallow fry all the cutlets.          Cutlet is now ready to serve with mint chutney or ketchup

My Tip:
Note: (We can store this in a freezer, and when required, defrost it and fry either deep fry or shallow fry.)

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