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Thursday, July 10, 2008
Chicken Cutlet
Ingredients
2 medium - Chicken breast pieces, cut to small piece
1/2 tsp - turmeric powder
1/2 tsp - Black pepper powder
1 big - Potato, quartered
Salt to taste
Seasonings
1 small - Onion, chopped finely
2 to 4 - Green chili, chopped finely
1 tbsp - Grated ginger
1 tbsp - Grated garlic
1/2 cup - Coriander leaves, chopped finely
2 tsp - Coriander powder
1 tsp - Garam masala powder
For Coating
1/2 cup - Bread crumbs
1 big - Egg
Method
1 ) Cook chicken in little water, along with potato, turmeric powder, pepper powder and salt to taste in pressure cooker for 3 to 4 whistles. Turn the cooker off and cool. Take out the chicken pieces and shred/ mince in a blender in small batches. Transfer to a bowl. Take out the potato pieces and mash it up and mix with shredded chicken.
2 ) Heat oil in a pan, add ginger and garlic, fry for till lightly browned, then add onion, green chili, fry till onion is lightly browned. Add coriander powder, garam masala powder, mix and fry. Then add coriander leaves and fry for few seconds. Transfer to the chicken bowl. Mix and combine well. Adjust salt to taste.
3 ) Make small oval shaped chicken patties out of the chicken mixture. Beat egg and set aside. Spread bread crumbs in a plate, set aside. Now dip each pattie in egg and then roll in bread crumbs.
4 ) Heat a non stick pan with oil to shallow fry the patties. Place patties in the oil and fry on both sides to deep brown color. Drain out of the oil and transfer to a plate.
Serve hot as a snack or place between bread /bun and have as a sandwich / burger.
Thursday, July 03, 2008
Strawberry Raita
Ingredients
1/2 cup - Strawberries, chopped to small pieces
1 cup - Chilled yogurt
1 to 2 tsp - Sugar
Dash of - Black rock salt
Dash of - Red chili powder
1/4 tsp - Roasted jeera powder
Salt to taste
Method
1 ) Beat yogurt with sugar and little salt to taste. If the yogurt is too sour, add more sugar otherwise less.
2 ) Mix strawberry with yogurt. Sprinkle, black rock salt, red chili powder, roasted jeera powder. Mix in and serve.
Serve fresh.
Tuesday, June 24, 2008
Paneer in Rich Cashew & Almond Sauce
Ingredients
14 oz / 400 gram Packet - Paneer, cut into cubes
1 small - Onion, cut thin, lengthwise
4 medium - Tomatoes, chopped
2 to 3 - Green chili, chopped
6 big flakes - Garlic, chopped
1 '' pieces - Ginger, chopped
1/2 cup - Cashew & almonds ( mix of both making 1/2 cup)
1 tbsp - Whipping cream
Seasoning
1 tsp - Cumin/jeera seeds
2 to 3 tsp - Coriander powder
1/2 to 1 tsp - Red chili powder
1/2 tsp - Turmeric powder
2 tsp - Garam masala powder
1 to 2 tsp - Shan Vegetable curry mix Or MDH kitchen king
Garnishing
1/2 cup - Coriander leaves
Method
1 ) In a pan, add enough oil to fry paneer. Set aside 2 cubes to use later. Place rest of paneer cubes in hot oil and fry on all sides lightly to golden color. Drain and set aside.Grate the 2 paneer cubes.
2 ) To the same oil add onion and fry till onion is lightly browned. Then add green chili, ginger, garlic, cashew and almonds. Continue frying for 2 minutes. Then add tomato, sprinkle little salt and cook till tomato is well cooked. Take off the stove and cool. Transfer into a blender and grind to a smooth paste along with whipping cream. Add little water if needed to grind.
3 ) Transfer the paste to a pan, add enough water to make a semi- thick gravy. Bring to a boil, add fried paneer pieces, grated paneer, salt to taste and simmer.
4 ) Meanwhile in another pan, heat some oil, add jeera, fry for few seconds, then add coriander, red chili, turmeric, garam masala powder, shan vegetable curry mix or MDH kitchen king and fry in the oil for few seconds. Add coriander leaves and fry lightly. Pour this seasoning into the pan with paneer, stir and mix well. Close with a lid, simmer and cook for 3 to 4 minutes. Turn off the stove and serve.
Serve with roti or naan.
Tuesday, June 10, 2008
Bhel Puri & Inspiration Award
Ingredients
One 200 gram packet - Haldiram's bhel puri
1/2 cup - Beaten rice
1/2 cup - Besan boondi / Masala boondi
1/2 cup - Aloo bhujia
1/2 cup - Red onion, chopped small
1 medium size - Tomato, chopped small
1/2 of a - Cucumber, chopped small
1 big - Potato, boiled and cubed
1/2 cup - Coriander leaves, chopped
1 to 2 tsp - Chaat masala powder
1/4 tsp - Garam masala powder
1 tsp - Lemon juice Salt to taste
Chutney's
Tamarind date chutney
Green chutney
Method
1 ) Lightly roast beaten rice in a pan and let it cool. Into a big mixing bowl, add haldiram's bhel puri. The packet has a masala packet, out of which you can make chutney. And also a sev packet. Empty the sev into the bowl. Then add roasted beaten rice, boondi, aloo bhujia, onion, tomato, boiled potato, cucumber, coriander leaves and lemon juice.
2 ) Sprinkle chaat masala powder, garam masala, salt to taste, toss and mix all the ingredients together. Now when ready to serve, add tamarind chutney, green chutney, the chutney that came in the packet, as to one's taste.
Serve and have it fresh.
I have received an 'Inspiration award ' from Jamie. Inspiration Award has been coined in by Jamie of ' Flavor Pantry', who has been inspired by other blogger's for their recipes, pictures and wonderful posts. Thank you so much Jamie :D
About this award..." This is given to bloggers whose stories and recipes inspire us.Whether it’s to eat healthier, dive back into our past to conjure up something we ate as children, or just make the light bulbs in our brains go on with a new idea for a recipe."
As recipients of this award, please share with us what inspires you and then pass on the Inspiration Award to 4 other deserving bloggers. Please let them know what the award means and what to do with it.
I am inspired by...
1 ) By good chefs, who have magic in their hands and create so beautiful and delicious food.
2 ) Inspired by my mother's cooking, which now i realize is the best, served with love :D
3 ) As a teenager i would try my hand at cooking, which was appreciated by my family, which really inspired me to try more.
I would like to pass this award on to -
Kalai of - Samaithu paarkalaam
Madhavi of - Recipes From My Favorite Place - Kitchen
Sagari of - Indian Cooking
Cham of - Spice - Club
Please accept this award and congrats to you ladies :)Friday, June 06, 2008
Mixed Vegetable Pulao
Ingredients
1 cup - Basmati rice, wash and drain
3/4 cup - Fresh peas
1/4 cup - Carrots, chopped to small pieces
1/4 cup - Beans, chopped to small pieces
2 small sticks - Cinnamon
4 - Cloves
2 - Black cardamom
2 - Bay leaves
1 tsp - Ginger paste
1 tsp - Garlic paste
1 medium - Onion, sliced
1 tsp - Cumin seeds
2 cups - Water
Salt to taste
Method
1 ) Heat ghee or oil in a deep pan. Add cinnamon, cloves, cardamom, bay leaves, cumin seeds and fry for few seconds. Add garlic - ginger paste, then add onion and fry till onion is lightly browned.
2 ) Add mixed vegetables and fry for 2-3 minutes. Add rice and fry for a minute. Meanwhile, bring water to a boil. Pour this water slowly into the rice pan. Lower the heat to low when pouring the water. Stir in, add salt to taste. Close with a heavy lid and bring to a boil on medium heat. Once it come to a boil, lower the heat and cook till all the water is used up. Switch off the stove and let the rice cook further in it's steam. When pan has cooled down , open the lid and stir in.
Serve into a serving platter and decorate with coriander leaves.
Monday, June 02, 2008
Strawberry Smoothie
Ingredients
2 cups - Strawberry, washed & chopped
1 cup - Chilled milk
1/2 cup - Medium sour yogurt
1/2 cup or more as to taste - Sugar
Few ice cubes
Method
1 ) To a blender add strawberry and grind to a smooth paste. Add sugar, ice and run to crush the ice. Then add milk and yogurt , blend to make a smooth, smoothie.
Enjoy the smoothie.
I have received a few more awards .
Good Chat blog award from Purnima. Thank you Purnima for this award and for the beautiful chats we have had.
Madhavi has presented me with a "Nice matters award" and Kalai has presented me with " rockin girl blogger" award. Thanks to both of you. I am thrilled to yet again receive these two awards.
Saturday, May 31, 2008
Chana Dal Pulao
Ingredients
1 cup - Basmati rice, washed & drained
1/2 cup - Chana dal
1/2 tsp - Cumin seed /Jeera
4 - Cloves
2 small sticks - Cinnamon
2 - Black Cardamom
2 - Bay leaves
2 and 2/3 cups - Water
Ghee or Oil
Salt to taste
Method
1 ) Soak chana dal for at least 2 hours. Drain off the water and set aside.
2 ) Heat ghee or oil in a deep pan, add Cinnamon, cardamom, cloves, bay leaves, cumin and fry for few seconds. Then add chana dal and fry for 3 to 5 minutes on medium heat. Add rice and fry for 2 minutes.
3 ) Meanwhile in another pan, heat 2 and 2/3 cup water and bring to a boil. Pour this water into the rice pan, lowering the heat. Add salt to taste and stir in. Close with a heavy lid and bring to a boil and then lower the heat to low heat. Cook till the rice and dal is cooked and all the water is used up. Switch off the stove and don't open the lid yet. Let rice cook in the steam for a little more while. After 5 minutes or so, open the lid and stir the cooked rice.
Serve rice along with a veg or non vegetarian curry, yogurt and pappad.
Friday, May 23, 2008
Mixed Dal with Spinach
Ingredients
1/2 cup - Masoor dal
1/2 cup - Moong dal
1 big bunch - Spinach, washed & chopped
4 to 6 - Green chili, slit in center
1/2 tsp - Turmeric powder
3 to 4 big - Garlic, chopped
1 tbsp - Ghee
Salt to taste
Seasoning
1 tsp - Mustard seeds
1/4 tsp - Jeera
A dash of - Hing powder
2 - Dry whole red chili, split into two
3 to 4 big - Shallots, chopped
2 to 3 sprigs - Curry leaves
Method
1 ) Wash both dals. Heat 4 to 5 cups of water in a pan, add dal, turmeric powder, garlic, green chili, ghee and bring to a boil. When dal is 1/4 th cooked add spinach, salt to taste, simmer and further cook till dal and spinach is fully cooked, covered partially with a lid.
2 ) In another pan for seasoning, heat some ghee or oil on medium heat. Add mustard and pop it, then add jeera, hing, chili, shallot, curry leaves and fry till shallot is browned lightly. Pour this seasoning on the dal, stir and mix.
Serve hot with basmati rice, pappad and curds / yogurt.
Note - You can add one tomato, for sourness and a slight different taste.
Tuesday, May 20, 2008
Award & Top 10 Picture Meme
I want to pass on this award to all my readers and so much more to those who take a moment to say something in the comment section. It may be a few words, but it does really make my day and bring a smile to my face :D
I was also tagged to do the Top 10 picture MEME by Sashree of " A warm welcome to all the foodies ". Thanks sashree for this tag. So to list a few, here are some. Few among them have been tried and liked by some of the readers for which i got feedbacks.
1 ) Almond Macaroons - Amaretti Cookies
2 ) Eggless Banana Cake with Raisins, Dates & Nuts
3 ) Butter Cookies
4 ) Ela Ada - Steamed Sweet Dumpling
5 ) Egg Pakoda
6 ) Potato Bonda
7 ) Shammi Kababs / Kheema Kababs
8 ) Aloo Paratha
9 ) Ras Malai
10 ) Potato Ishtoo / Stew
Hope you all like this post and do let me know your thoughts...
Sunday, May 18, 2008
Chutney - With Coconut or Yam
Ingredients
1 cup - Freshly grated coconut
4 - Whole dry red chili
1 tbsp - Urad dal
1/2 tsp - Jeera
1 flake - Garlic
A small marble size - Tamarind, seedless
Salt to taste
Seasoning
1/2 tsp - Mustard seeds
1/4 tsp - Jeera
1 sprig - Curry leave
A pinch of - Hing powder (optional )
Method
1 ) Heat little oil in a pan, fry red chili and take it off the oil. Then add to the oil urad dal and fry in oil till urad dal's color changes to a golden brown. Take it off the oil and set aside with red chili.
2 ) To a blender /grinder add grated coconut, fried red chili, urad dal, jeera, tamarind, garlic and salt to taste. Adding water, just enough to make the blender run, grind to a smooth paste. Transfer to a bowl.
3 ) Heat little oil in a pan, add mustard and pop it. Then add jeera, curry leaves and hing. Fry for few seconds. Pour this seasoning on the ground chutney and mix in.
To make Yam Chutney - Follow the same recipe as above. Replace coconut with one cup grated yam to make yam chutney and season as above.
Tuesday, May 13, 2008
Spinach / Palak Raita
Ingredients
1 cup - Spinach, cut into thin strips
2 cups - Rich, creamy thick and slightly sour yogurt
2 tbsp - Coriander leaves, chopped finely
1 tbsp - Almonds, coarsely chopped
1 tbsp - Cashew nuts, coarsely chopped
1 to 2 tbsp - Golden raisins
Masala powders
A dash of - Roasted jeera powder
A dash of - Red chili powder
A pinch of - Coriander powder
Salt to taste
Seasoning
1/2 tsp - Mustard seeds
1/4 tsp - Jeera /Cumin seeds
1/2 tsp - Urad dal
1/2 tsp - Chana dal
1 sprig - Curry leaves
Oil or Ghee
Method
1 ) Beat yogurt well, add spinach, coriander leaves, almond, cashew, raisins and salt to taste. Mix in well, place in refrigerator for at least 2 to 3 hours. Take the raita out to season, after 2-3 hours. Sprinkle the masala powders, one by one, on top of the raita and mix in.
2 ) Heat oil in a pan, add mustard and pop it. Then add jeera, urad dal, chana dal and curry leaves. Fry for few seconds and pour this seasoning on the raita. Mix in well and serve.
Tuesday, May 06, 2008
Adai
Ingredients
1 cup - Raw rice
1/2 cup - Urad dal
1/2 cup - Toor dal
1/2 cup - Chana dal
1/2 cup - Moong dal
2 to 3 - Green chili
4 - Whole dry red chili
1'' piece - Ginger
3 big flakes - Garlic
2 sprigs - Curry leaves
Salt to taste
Method
1 ) Wash, soak rice and dal for 6 hours or overnight. Grind in little batches, rice, dal along with green chili, red chili, ginger, garlic and curry leaves with little water. Batter can be slightly coarse. Add salt to taste and mix in the batter.
2 ) Heat a tawa, slightly smear with oil, wipe off excess oil. When the tawa is hot , pour one ladle full of the batter and spread in circular motion with the ladle, to give a round shape. Drizzle oil on top and sides of the adai. When the bottom of the adai is set and golden in color, flip it to the other side and cook till both sides are evenly cooked. Take it off the tawa and transfer to a plate.Use up rest of the batter to make more adai. If you have excess batter, store in fridge.
Serve with chutney or chutney powder.
Monday, May 05, 2008
Dal Makhani Cooked In Slow cooker
Garnishing