Monday, September 27, 2010

TANDOORI CHICKEN





INGREDIENTS:
Chicken  ---------------------- 5 pieces 
For marination:
Tandoori masala powder-------- 2tbsp
Red chilly powder----------------- 1 tbsp
Coriander powder----------------  2tsp
Garam masala powder----------  1/4 tsp
Cumin seeds  ---------------------- 1/2 tsp
Yogurt/curd------------------------- 1/4cup
Ginger-------------------------------  2 inch piece
Garlic--------------------------------  5 large pods
Lemon/lime juice------------------  1tbsp
Oil ------------------------------------- 3 tbsp or as needed
Salt as needed
Cilantro leaves for garnish


METHOD
  1. Grind all the marinating ingredients to a smooth paste .
  2. Marinate the chicken pieces for overnight in refrigerator.
  3. Then apply non stick spray in a heavy pan and add oil to it and fry the chicken pieces in low flame.
  4. Garnish with cilantro leaves/ coriander leaves and lemon.
Tandoori chicken can either be grilled or cooked in a Tandoori oven. I used a heavy iron pan for cooking chicken. The iron pan holds the heat for long time.

step 3






FRUITS WITH HONEY AND PEANUT BUTTER


This is a perfect breakfast for toddlers.

INGREDIENTS:

Avocado ---------------1 riped, cut in to cubes
Orange ----------------1, cut in to cubes
Apple------------------  1/2 , cut in to cubes
Honey------------------ 1 tbsp
Peanut butter--------- 1 tbsp
Bread toast------------ as needed
Sugar------------------- 1tsp (optional)


METHOD:

Take all cut fruits in a bowl and mix sugar and honey to it. Pour peanut butter on top of it .Also place a bread toast in its side.

Thursday, September 23, 2010

SPINACH PARATHA / PALAK PARATHA





INGREDIENTS:


Spinach ------------------- 1/4 cup
Small onion---------------  3 , sliced
Green chilly--------------  1 small
Cumin seeds-------------   1/4 tsp
Garam masala powder--  a pinch
Ginger Garlic paste------ 1/4 tsp
Oil----------------------------- 1 tsp
Yogurt-----------------------  1 tsp
Milk--------------------------  2 tbsp
Wheat flour-----------------  2 cups
Melted butter or ghee---- 1tsp
Salt as needed.


METHOD:
  1. In a medium heat pan add a tsp of oil and saute  onion, green chilly and spinach.Add needed salt.
  2.  Cook uncovered in low flame . This helps to retain the green color of spinach.
  3. Once, spinach is fully cooked, blend it to a smooth paste by adding little cumin seeds, garam masala powder , yogurt  and milk.
  4. Now in a bowl mix wheat flour and spinach puree . Add little dry wheat flour while mixing to prevent sticking.Check the seasoning. 
  5. Then add melted butter or ghee to it and mix it thoroughly to a smooth dough. 
  6. Keep the dough for 15 minutes.
  7. Make small dumplings of it.
  8. Roll it in to parathas and cook in a hot griddle. When it start bubbling , flip it to other side. 
  9. Apply butter or ghee in the cooked parathas if needed.
  10. Serve with raita.
cooked spinach


                                               
step 3


                                                        
step 5


                                                          
step 7


                                                       
cooked parathas...ready to serve


  • For garnish,  made a slit in the cooked paratha from the centre and rolled it from the slit to the other end and made it in the form of a cone.Then using a tooth pick, joined the free end of cone .
  • Then, sliced a lemon and cut its pointy base.
  • Then made a hole in the pointy base of lemon with a knife and inserted the stalk of a green chilly in it.
  • For orange,  made incisions  with a knife and opened it.
  • Then in the centre of orange, kept the green chilly which is inserted to the pointy lemon base.
  • Then Inserted the paratha cone in to the sliced lemon  by making a hole in lemon using knife.
  • Then cut the cheese slice in to thin strips and pressed the ends together  .
  • Then kept the avocado slices and chopped tomatoes in its centre.
Sending this post to A Visual Treat of creative Sanyukta



Wednesday, September 22, 2010

PEPPER CHICKEN







INGREDIENTS:


Chicken  ------------------------ 1 cup, cut in to pieces
Black Pepper  ----------------- 2 tbsp, crushed coarsely
whole Black pepper corns---1 tbsp ( for grinding) 
Red chilly powder------------  1 tsp
Coriander powder------------  1 tbsp
Turmeric powder-------------- 1/4 tsp
Garam masala powder------- 1/4 tsp
Green chilly--------------------- 1 , sliced lengthwise
Ginger Garlic paste----------- 2 tbsp
Small Onion--------------------  3
Tomato--------------------------- 1 medium sized, chopped
Onion-----------------------------  1 cup , finely chopped
Cashews-------------------------  10 ( powder it), optional
Lemon juice---------------------  1tsp
Oil---------------------------------   2tsp
Cilantro leaves/Coriander leaves for garnish
Salt as needed.


METHOD:

  1. Marinate chicken with salt , lemon juice and black pepper for about an hour.
  2. Dry roast Black pepper corns,chilly powder, coriander powder and turmeric powder . Keep it aside.
  3. Grind, Ginger garlic paste, small onions and above roasted masalas to a smooth paste. keep it aside.
  4. Heat oil in a pan and saute Onions till it becomes soft.
  5. Next add the ground paste. Saute till a nice aroma comes.
  6. Then add green chilly and tomatoes.
  7. Saute till the tomatoes are fully cooked.
  8. Then add powdered cashews.
  9. Next add the marinated chicken pieces. Add needed salt.
  10.  Cook it in a low flame with very little water.
  11. Add crushed black pepper to it.
  12.  Once, the chicken is fully done, transfer it to a serving bowl.
  13. Garnish with cilantro leaves.


step 1


                                                          
step 9

Tuesday, September 21, 2010

MACARONI AND VEGETABLES STIR FRY





INGREDIENTS:


Macaroni ------------------- 1/2 cup
Garlic ------------------------ 2 large clove , finely chopped
Ginger------------------------ 1 inch piece, finely chopped
Onion-------------------------  1 medium sized, sliced
Cumin seeds----------------  1/4 tsp
Olive oil/sesame oil -----   1 tsp
Fish sauce------------------   1/4 tsp
Soy sauce--------------------  1tbsp
Carrots------------------------a few,  thinly sliced 
Beans------------------------- a few, sliced 
Mushrooms-----------------  a few, sliced
Tomato ---------------------- 1 medium sized, chopped
Green Onions/Spring onions-- chopped , a few
Cilantro leaves/Coriander leaves--- chopped, a few
Salt --------------------------- a pinch
Black pepper--------------- a pinch


METHOD:

  1. Cook macaroni with needed water in a vessel.
  2. Once its fully cooked, drain off all the water and pour cool water to cooked macaroni and wash it.This prevents it from sticking together. Keep this cooked macaroni aside.
  3. Now, in a medium heat pan add oil and then add cumin seeds, ginger, garlic and onions one after the other and saute it. 
  4. Next add the tomatoes and all vegetables.
  5.  Cover and cook it  in low flame .Add a pinch of salt and pepper.
  6. Once all the vegetables are cooked, add the cooked macaroni to it and stir. 
  7. Add fish sauce and soy sauce. Stir it till all the flavor is fully incorporated.  
  8. Check the seasoning.
  9. Transfer to serving bowl and add chopped green onions/spring onions and cilantro leaves.
Note:

  •  You can also put some shredded cheese on top of it as Garnish. 
  • You can add any vegetable of your choice. 

step 3,4,5

  







Friday, September 17, 2010

KERALA FISH MASALA FRY





For this preparation, I used Tilapia fish. This time, I got live fish from a nearby Asian store.

INGREDIENTS:

Fish -------------------------   1 large, cut in to pieces.
Ginger-----------------------  3 inch piece
Garlic------------------------- 6 large cloves
Small Onion/shallots------ 4
Saunf/perumjeerakam---- 1/4 tsp
Red chilly powder----------1 tbsp
Coriander powder---------  2 tsp
Turmeric powder----------  1/2 tsp
Mint leaves/ pudina------  1 tsp, chopped
Cilantro leaves------------- 1tsp, chopped
Curry leaves---------------- 1 tsp , chopped
Lemon juice------------------1/2 tsp
Salt to taste

METHOD:
  1. Grind all the ingredients together to a smooth paste and marinate fish for half an hour.
  2. Then, In a hot pan add oil and fry it in both sides. You can also deep fry it. But, I prefer frying in pan with less oil. Also , while frying fish in pan saute sliced onions in side.
  3. Garnish with curry leaves, lemon, Onion etc.

step 2


Do check the $35 CSN GIVEAWAY AT Nithu's Space  

Thursday, September 16, 2010

EGG MASALA

This is a simple side dish which goes excellent with Chapathi, Poori , Parathas or any flat breads.

INGREDIENTS:

Boiled eggs ----------------cut in to 4
Onion------------------------  1 medium sized,chopped
Green chilly---------------- 2 sliced
Ginger Garlic paste------  2 tsp
Tomato ---------------------  1 cut in cubes
Turmeric powder---------- 1/4 tsp
Red chilly powder--------- 1/2 tsp
Coriander powder--------- 1 tbsp
Garam masala powder--- 1/4 tsp
Cilantro/ Coriander leaves--chopped, a few
Oil-----------------------------  2tsp
Mustard seeds-------------- 1/4 tsp
Dried red chilly-------------- 1
Cumin seeds------------------ a pinch
Curry leaves------------------ as needs
Salt as needed

METHOD:
  1. Add oil to a medium heat pan and sputter mustard seeds and then add cumin seeds, Dried red chilly and curry leaves.
  2. Next add the Onions and saute till it becomes translucent.
  3. Then add the Ginger Garlic paste and saute it till the raw smell goes.
  4. Then add the Green chilly and tomatoes. Stir and cook in low flame till the tomatoes are fully cooked.
  5. Then add turmeric powder, red chilly powder , coriander powder and garam masala powder. Add little water and needed salt.
  6. Cook it till the raw smell of masalas goes.
  7. Then add the chopped cilantro leaves.
  8. Check the seasoning and transfer to a serving bowl and add boiled eggs to it and slightly mix.
  9. Garnish with Cilantro leaves.

Tuesday, September 14, 2010

SUKHIYAN

This is made using either Moong dal or Green gram.
If you are using Moong dal, then slightly dry roast the Moong dal and then soak in water for an hour. Roasting gives a nice flavour.
In this post, I used Green gram.

 INGREDIENTS:

Green gram------------------- 1 cup ( soaked in water for an hr and pressure cook it)
Jaggery------------------------ 2 large pieces
Water-------------------------- 1/2 cup
Cardamom powder---------- a pinch
Grated coconut--------------  1 cup
Ghee---------------------------- 1 tbsp
Oil------------------------------- for frying
All purpose flour(Maida)-- 1 cup
Baking powder---------------  1/2 tsp
Rice flour----------------------  2 tsp
Salt------------------------------ a pinch (or to taste)

METHOD:
  1. Boil the green gram and drain it.
  2. In a medium heat pan add a tbsp of ghee and roast the grated coconut to slightly golden brown.
  3. Melt jaggery in 1/2 cup of boiling water.
  4. Now, mix in the roasted coconut and melted jaggery in a bowl. Add cardamom powder to it.
  5. Next, in a flat pan stir in cooked green gram and coconut and jaggery mixture. Bring the heat to medium high and keep stirring, till all water is evaporated .
  6. Let it cool. Then make balls or dumplings .
  7. Now prepare the batter. For this, mix Maida, rice flour , baking powder and salt. Then add needed water and mix it without lumps. The batter should be thick.
  8. Next, dip each dumpling in the batter and fry in oil till the colour changes to slight golden brown. Do this in medium heat.


step 2


step 4


step 5


step 6


step 7


step 8


                                                

CURD RICE / YOGURT RICE / THAYIR SADAM

INGREDIENTS:

Thick Curd/ Yogurt ------  1 cup ( should be little sour)
Cooked rice----------------  2 cups
Oil----------------------------  1 tbsp
Mustard seeds-----------   1/2 tsp
Dried red chilly-----------   2
Green chilly ---------------- 2 chopped finely
Ginger----------------------   1 inch piece , chopped finely
Urad dal--------------------   1/4 tsp
Asafoetida------------------- a pinch
Cumin seeds----------------  1/4 tsp
Cashews---------------------- 2 chopped (optional)
Channa dal------------------- 1/4 tsp
Curry leaves ---------------- a few
Cilantro/coriander leaves-- a few

METHOD:
  1. In a medium heat pan add a tbsp of oil and splutter mustard seeds. Then add Channa dal, cashews, Urad dal, Asafoetida, cumin seeds, Dried red chilly and Curry leaves.
  2. Then switch off the flame and add chopped green chilly and ginger.
  3. In a bowl, mix curd and needed salt to a smooth , thick paste using a spatula. Then add the curd to cooked rice and mix it good.
  4. Also mix in the chopped cilantro .
  5. Then , pour the tempering in to the rice and mix it good.
  6. Now garnish with chopped,seedless Grapes  and chopped,ripe , fiber less mangoes and Cilantro leaves.
  7. Serve with Mango pickle or any other pickle.
Note: This dish can be made with leftover rice. Rice should be little overcooked for this dish.

Sunday, September 12, 2010

MUTTON BIRYANI




For Rice

Basmati rice ------------- 2 cups
Water---------------------- 3 1/2 cup
Cinnamon----------------  a small piece
Cardamom---------------  3
Cloves--------------------- 3
Bay leaf------------------- 1
Saunf/perumjeerakam--1/4 tsp
Ghee------------------------  1tbsp
Lemon juice---------------  1/4 tsp


  1. Wash and soak rice in warm water for 30 minutes.Then drain off the water.
  2. In a medium heat vessel add a tbsp of ghee and add the whole garam masalas(cinnamon,cardamom,cloves,bay leaf,saunf)
  3. Then  add rice to the vessel and stir for few minutes. This prevents the rice from sticking together.
  4. Then add 3 1/2 cup water and needed salt. Sprinkle lemon juice to it.
  5. Cook covered in medium to low flame.

step  3




For Marination

Mutton--------------------  1lb cut in to pieces
Ginger---------------------  3 inch
Garlic ---------------------  1large pod
Lemon juice--------------  1/2 tsp
Red chilly powder -----   1 or 2 tsp
Coriander powder------   1 tbsp
Turmeric powder-------   1/2 tsp
Mutton masala powder--1/2 tsp (optional)
Garam masala powder-- 1/4 tsp
Black Pepper powder--   a pinch
Salt as needed.
  1. Grind all the ingredients to a smooth paste and marinate Mutton for minimum 30 minutes; (OR)  marinate and keep in refrigerator for overnight.
  2. Cook the marinated mutton pieces in a pressure cooker with 2tbsp Yogurt. Add  very little water if needed only.  Check the seasoning.
For Biryani

Ghee ---------------------- 2tsp
Tomato-------------------- 1 firm, medium sized ( remove seeds)
Mint leaves/pudina----- a hand full chopped
Cilantro ------------------ a hand full chopped
Yogurt/curd---------------1 tbsp
Fried Onions------------- 2 tbsp ( Fry sliced Onions in oil . Sprinkle little rice flour to the onions for crunchiness)
Biryani Masala powder---2 tsp
Green chilly-------------  1 or 2 (cut lengthwise)
Ginger -------------------- 1 inch
Garlic ---------------------  2 large cloves
Small Onion--------------- 3
Grind Ginger Garlic and small onion to a smooth paste.

METHOD:
  1. In a medium heat flat pan , add ghee and saute ground ginger garlic and small onion paste.
  2. Add Green chilly and  Tomato. Saute it in low flame. Then add Mint leaves and  Cilantro/coriander leaves.
  3. Add Biryani masala and yogurt.
  4. Next add in the cooked mutton. Keep stirring till all the excess water evaporates.
  5. Check the seasoning.
  6. Next in a vessel slightly mix in cooked rice , fried Onions and mutton.
step  4



This entry goes to "Festive Rice" event by Torview.


DRUMSTICK AND POTATO CURRY





INGREDIENTS

Drumstick  ---------------10 to 15 ( cut in to finger size)
Potato --------------------- 1 medium size
Onion----------------------  1/4 of medium sized , sliced lengthwise
Green chilly--------------  1 or 2 , slit length wise
Ginger --------------------  1 inch piece sliced lengthwise
Garlic ---------------------  1 large clove, sliced lengthwise
Chilly powder------------  1tsp
Coriander powder-------  2tsp
Turmeric powder--------  1/2 tsp
Grated coconut----------   3tbsp
Cumin seeds--------------  1/2 tsp
Tamarind water----------- 2tbsp (optional)
Tomato --------------------- 1 small , cut in to 4
Oil---------------------------  2tsp
Mustard seeds-----------  1/4tsp
Small Onion/Shallots---- 4 sliced
Dried red chilly----------- 1 or 2
Curry leaves as needed
Salt to taste

METHOD
  1. Add a tsp of oil to a medium heat pan and saute ginger , garlic, onion and green chilly.
  2. Add potato and saute it for few minutes. Then add turmeric powder, red chilly powder and coriander powder and stir it.
  3. Add needed water and salt.
  4. Then  add the drumsticks and cook it.
  5. Next, grind grated coconut with cumin seeds to a smooth paste.  Then, add this paste to the pan and cook it.
  6. Next add the tomatoes and tamarind water and cook it.
  7. Check the seasonings.
  8. Now, do the tempering and pour it on top of the curry. For tempering, add a tsp of oil to a medium heat pan and sputter mustard seeds and then add dried red chilly ,curry leaves and shallots. Saute till the shallots becomes soft.
  9. Transfer to a serving bowl and serve with plain rice.


step 1, 2



step 3,4

I am sending this to Event: Dish Name Starts with D

Friday, September 10, 2010

PUMPKIN ERISSERY





INGREDIENTS:

Pumpkin  ---------------------- 1 cup, peeled and chopped
Grated coconut---------------3 tbsp + 1 tsp  ( for grinding + dry roasting )
Cumin seeds------------------ 1/2 tsp
Turmeric powder------------ 1/4 tsp
Chilly powder----------------  1 tsp or to taste
Coriander powder-----------  2tsp
Powdered jaggery------------ 1 tsp or to taste
Black pepper powder-------  a pinch (optional)
Oil-------------------------------- 1 tbsp
Small onion---------------------- 4 sliced
Dried red chilly----------------- 1 or 2
Curry leaves as needed
Salt as needed.

METHOD:
  1.  Dry roast a tsp of grated coconut and keep it aside. This is for garnishing and also  for some crunchiness.
  2. Now, cook pumpkin in a vessel with red chilly powder, coriander powder, turmeric powder,pepper powder and salt.
  3. Grind 3 tbsp of grated coconut with cumin seeds to a smooth paste. Add this ground paste to the pumpkin.
  4. Mash the pumpkin with a spatula and add powdered jaggery and cook till all water is evaporated.
  5. Transfer it to a serving bowl .
  6. Now do the tempering. For this, heat oil in a pan and splutter mustard seeds and add dried red chilly ,curry leaves and small onion sliced.
  7. Mix the tempering in to the erissery.
  8. Garnish with dry roasted grated coconut.
step 2


step 3



step 4


MANGO MASALA



INGREDIENTS:

Fiber less , ripe mangoes------------ 1cup ( cut in to small cubes)
Turmeric powder---------------------- 1/2 tsp
Red chilly powder--------------------- 2 tsp or to taste
Coriander powder---------------------2tbsp
Powdered Jaggery-------------------  1tsp (depending on the sweetness of Mango)
Oil---------------------------------------  1tsp
Mustard seeds-----------------------  1/2 tsp
Dried red chilly----------------------   1 or 2
Curry leaves--------------------------- as needed
Fenugreek seeds/ uluva -----------  1/4 tsp
Cumin seeds/jeera--------------------  1/4 tsp
Asafoetida/hing/Kayam------------- a pinch
Salt as needed

METHOD:
  1. Dry roast cumin, asafoetida, fenugreek seeds and powder it or crush it using a mortar and pestle. Keep it aside.
  2. Next dry roast turmeric powder, red chilly powder and coriander powder in a low flame . Keep it aside.
  3. Cook mangoes in a vessel  with little water and needed salt. Also add in the roasted masalas.  Add the jaggery powder.
  4. Once , the mangoes are perfectly cooked with the masalas in it, transfer it to a serving bowl.
  5. Now do the tempering. For this, heat oil in a pan and splutter mustard seeds, add in dried red chilly and curry leaves.
  6. Next pour the tempering on the cooked mango masala. Then add the powdered/crushed cumin, fenu greek seeds and asafoetida. Mix slightly.
  7. Serve as side dish with rice.
Note: Don't add too much water for cooking Mangoes.

Thursday, September 9, 2010

VEGETABLE FAJITA




FOR RICE:

INGREDIENTS:

Long Grain Rice ---------- 1 cup ( soak in warm water for 15 minutes)
Olive oil ---------------------  1 tbsp
Cayenne pepper ----------- 1/4 tsp crushed or to taste
(whole Red chilly)
Garlic -------------------------  1tsp crushed or finely chopped
Cumin powder---------------  1/2 tsp
Onion--------------------------  1 tbsp, finely chopped
Tomato ----------------------   1 tbsp chopped finely
Tomato paste---------------   1 tsp ( blend tomato to a paste)
Lemon/Lime juice ---------   2tsp or to taste
Water-------------------------    2 cups
Salt to taste

METHOD:
  1. In a medium heat pan add a tbsp of Olive oil and add the Onions, crushed garlic, cumin powder and crushed cayenne pepper. Saute it till the Onions are soft.
  2. Then add the finely chopped tomatoes and tomato paste. Add needed salt and lime juice.
  3. Next add the rice and stir in for a minute.
  4. Then add water (for 1 cup rice , add 2 cups water).
  5. Check the seasoning and cook it covered.
step 1 and 2



step 3


step 4

 FOR BEANS



  1. Soak Red Beans in water for 2 hrs.


  2. Then Pressure cook it by adding needed salt and water for one whistle.


  3. Once done, drain it and transfer to a bowl.


  4.  Then place a slice of cheese ( I used Mozzarella cheese) on top of it .


  5. Then microwave it for 2 minutes until the cheese melts and becomes like sticky threads.
step3


step 4

Step 5


FOR VEGETABLES

INGREDIENTS:

Bell pepper / capsicum -------------1/2 cup,of different colours sliced lengthwise
Onion-------------1/4 cup,sliced lengthwise
Garlic--------------------1tsp,crushed or finely chopped
Cayenne pepper-------------------------1 crushed
green chilly------------------------1 small crushed or chopped finely
Tomato ---------------------------1bsp chopped finely
Tomato paste--------------2tsp
Olive oil----------------------- 1tbsp
cumin powder or crushed cumin---------------------1tsp
Lime/Lemon juice----------------1tsp or to taste
Salt ------------------to taste



METHOD



  1. In a medium heat pan, add a tbsp of olive oil and add crushed cumin, garlic, green chilly,cayenne pepper, Onion sliced and saute it.


  2. Next add the chopped tomato and tomato paste.


  3. Add needed salt.


  4. Next add the sliced Bell peppers. Don't cook the Bell peppers too much. It should be crunchy.


  5. Sprinkle lemon/lime juice.


  6. You can also add Tomato Salsa if needed.

step 1,2, 3


step 4


Transfer it to a plate.




Fajitas are usually served with corn/ flour tortillas.




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