Friday, January 28, 2011

Ladies Finger Fry (Dry)

LADIES FINGER FRY (DRY)

Ingredients:
ladies finger - 1/4 kg (chopped into 1/2" slices)
salt to taste
basin powder - 2  tbsp
red chilli powder - 1 tsp
turmeric powder - 1/4 tsp
juice of 1/2 lemon
ginger garlic paste - 2 tsp
oil to deep fry






Method:
- mix ladies finger, juice of 1/2 lemon, salt. chilli powder, basin powder, ginger garlic paste, turmeric powder well
- allow that to rest for 1 hr
- heat oil in a pan 
- when the oil is hot add the marinated ladies finger little by little and deep fry them till they are crisp
- serve that as a side dish.





Thursday, January 27, 2011

Methi Chicken

METHI CHICKEN


Ingredients:
chicken (skinless) - 1/2 kg (cubed)
methi leaves (fenugreek leaves) - 1/2 cup
onion - 3 (finely chopped)
tomato - 2 (finely chopped)
ginger garlic paste - 2 tbsp
salt to taste
red chilli powder - 1 tsp
corriander powder - 1/2 tsp
cumin powder - 1/2 tsp
garam masala - 1/4 tsp
turmeric powder - 1/4 tsp
oil - 4 tsp
cardamom - 2
cinnamon - 1" stick
cloves - 2








Method:
- make a paste of salt, red chilli powder, corriander powder, turmeric powder, cumin powder, garam masala along with some water
- in a pressure pan add oil
- when the oil is hot add the cinnamon, cloves and cardamom
- add the onions and fry till they are well brown in colour
- add the tomatoes and fry till they are mushy
- add the ginger garlic paste and fry for 2 - 3 mins
- add the methi leaves and fry for a min
- add the powders paste and mix well for 2 mins
- add the chicken and fry for 2 - 3 mins until the masala are well coated
- add 1/4 cup of water and allow that to pressure for 2 whistles.


Serve




Note: 
You can also try using kasthuri methi leaves.. that also just tastes too good.

Wednesday, January 26, 2011

Shahi Tofu Curry

SHAHI TOFU CURRY

Ingredients:
tofu - 1/4 kg - cut into cubes
onion - 2  (chopped)
tomato - 2 (chopped)
badam - a handful (soaked overnight) and peeled
fresh cream - 1/4 cup
salt to taste
cumin powder - 1/2 tsp
chilli powder - 1 tsp
garam masala - 1/4 tsp
oil - 4 tbsp
ginger garlic paste - 1 tbsp








Method:
- pressure cook onion for 1 whistle
- grind to a fine paste
- pressure cook tomatoes for 1 whistle 
- grind to a fine paste
- grind badam to a fine paste
- in a pan add oil 
- add cinnamon, cardamom and cloves
- add the ground onion paste and fry till they onion gives out oil
- add the tomato paste and fry till the oil comes out
- add the ginger garlic paste, salt, turmeric powder, cumin powder, chilli powder, garam masala and fry well till the raw smell goes off
- add the badam paste and add some water
- fry for 3 - 4 mins
- add the tofu pieces and add some water
- allow that to cook for 4 - 5 mins
- add the fresh cream
- bring it to a boil and remove from fire.


- Serve hot. 

Tuesday, January 25, 2011

Methi Chappathi (2)

METHI CHAPPATHI

Ingredients:
atta flour - 1 cup
methi leaves - 1/2 cup
salt to taste
ginger garlic paste - 1 tsp
red chilli powder - 1/2 tsp
cumin powder - 1/4 tsp
garam masala - 1/4 tsp




Method:
- pressure cook methi leaves for 1 whistle
- grind that to a fine paste
- mix atta flour, salt, red chilli powder, ginger garlic paste, cumin powder and garam masala.
- to that add the ground paste and mix well.
- make a soft dough and allow that to sit for 20 mins
- roll into thin chappathis 
- heat a tava and make chappathis by drilizzing some oil on the sides
- then turn the other side and cook until done
- serve hot.




I served this with Shahi Tofu Curry.

Mochapayuru Mutton Curry

MOCHAPAYURU MUTTON CURRY


Ingredients:
mutton (minced) - 1/2 kg
mochapayuru - (field beans) - 1 cup
corrinader leaves - 1 cup (chopped)
green chillies - 6 (chopped)
whole pepper - 2 tsp
turmeric powder - 1/2 tsp
oil - 4 tsp
onion - 2 (chopped)
tomato - 2 (chopped)
ginger garlic paste - 2 tbsp
cardamom - 2
cinnamon - 1" stick
cloves - 2 
coconut (grated) - 1/4 cup
salt to taste


Method:
- grind corriander leaves, whole pepper and the green chillies to a fine paste.
- grind coconut to  fine paste by adding a little water
- in a pressure pan add oil
- add the cinnamon, cardamom and cloves when the oil is hot
- add the onions and fry till they are golden brown
- add the tomatoes and fry till they are mushy
- add the ginger garlic paste, salt, turmeric powder and fry for 2 mins
- add the green paste and fry till the oil oozes out
- now add the mochapayuru and mutton mince
- fry for 5 mins
- add the coconut paste and required water and cook until it gives 2 whistle
- remove from fire and serve that with roti/dosa/rice/chappathi etc

Monday, January 24, 2011

Malai Methi Tofu

MALAI METHI TOFU
Ingredients:
tofu - 1/4 kg - cut into cubes
methi leaves - 2 bunches - finely chopped
fresh cream - 1 cup
ginger garlic paste - 2 tbsp
salt to taste
red chilli powder - 1 tsp
amchur powder (dry mango powder) - 1/4 tsp
oil - 4 tbsp
onion - 1 finely chopped



Method:
- in a pan add oil
- add the onions and fry when the oil is hot. 
- add thhe methi leaves and ginger garlic paste
- fry till the raw smell goes off
- add the salt, amchur powder, red chilli powder and fry for a min
- add the tofu cubes and fry gently.
- add 1/4 glass of water and malai and bring that to a nice boil
- serve that hot as a semi gravy or dry as a side dish to chappathi / parata or roti.


Source:
Khana Khazana by Sanjeev Kapoor. He prepared this recipe with Peas and methi and I tried this with Tofu..




Saturday, January 22, 2011

Dhil Leaves Sambar

DHIL LEAVES SAMBAR



Ingredients:
To cook:
thuvar dal - 1 cup
dhil leaves - 1 cup (chopped)
green chillies - 6 (chopped)
salt to taste
hing - 1/4 tsp
turmeric powder - 1/2 tsp
onion - 1 (finely chopped)
tomato - 2 finely chopped
garlic - 1 handful 
tamarind paste - 1 tsp

To fry:
ghee - 2 tbsp
mustard seeds - 1 tsp
urad dal - 1 tsp
curry leaves - 10 - 15
onion - 1 chopped
garlic (with skin) - crushed - 5 - 6







Method:
- in a pressure pan add the ingredients "to cook" and cook till they are soft and tender
- smash them well
- in a pan add ghee and add mustard seeds when the ghee is hot
- add the urad dal and when it changes colour add the garlic and curry leaves
- saute for a min and then add oil and fry till they are golden brown
- add that to the dal and mix well
- allow that to boil for another 5 mins and serve with rice / roti

Friday, January 21, 2011

Beetroot Dosa

BEETROOT DOSA

Hi .. 

Iam back with an awesome recipe.... Hmm ... I made this using my fav vegetable Beetroot. And this was tasty, yummy.. simple and healthy..Crispy too!!!



Here is the recipe:

Ingredients:
rice - 1/2 cup
idli rice - 1/2 cup
beetroot - 2 (grated)
urad dal - 1/4 cup
green chillies - 2
ginger  1" piece
cumin seeds - 1 tsp
salt to taste
oil to drizzle







Method:
- soak rice, idli rice and urad dal for 2 hrs
- grind the rice, idli rice, urad dal, green chillies, cumin seeds, salt, beetroot and ginger to  fine paste
- let that resemble dosa batter consistancy
- leave it aside for 20 mins
- start preparing dosa and drizzle oil on the sides
- serve hot 


I served this hot with peanut chutney for today's breakfast. 

Wednesday, January 19, 2011

Beetroot Chappathi

BEETROOT CHAPPATHI

HI all.. 
Does any one have a idea of what to prepare with a left over beetroot? I just had only one in the fridge and didnt know what to do with that.. I didnt want to make a halwa or soup .. but something to make my DH and baby eat.. and something different.. I tried this recipe.. came out awesome..


I even wanted to prepare a stuffing mixture but I was so lazy to do double work..
So ended up with a chappathi.


Ingredients:
wheat flour - 2 cups
grated beetroot - 1/2 cup (I had just one)
salt to taste
red chilli powder - 3/4th tsp
ginger garlic paste - 1 tbsp
cumin seeds - 1 tsp
garam masala - 1/4 tsp

oil to drizzle






Method:
- mix all the above ingredients well
- add water little by little and make a soft dough
- let it sit aside for 1/2 an hour
- then roll them as thin chappathis 
- heat a tava and place one rolled chappathi 
- when it changes colour drizzle some oil
- and turn that to the other side
- drizzle some oil and allow that cook and serve hot.




I served this with baby corn masala. 

Tuesday, January 18, 2011

Curry Leaves Dosa

CURRY LEAVES DOSA



HI all,


Back with an interesting post. Had been to Chennai for Pongal and happened to taste this dosa. My friend was right. She said that none would make out what was this made made of .. exactly neither was I able to judge with the taste or the colour what was it.. but a quick recipe .. easy to make and tasted yummy for a perfect unprepared Breakfast .... A healthy breakfast too!!!!!



Ingredients:
Rice - 1 cup
idli rice - 1 cup
urad dal - 1 handful
curry leaves - 1 cup
ginger - 1"
salt to taste
coconut - grated - 1 cup
green chillies - 4
oil - to drizzle


Method:
- soak rice, idli rice and urad dal for 2 hrs
- if you are in a hurry you can soak them for 1/2 an hour in hot water
- add the rice, idli rice, salt, green chillies, ginger, coconut and curry leaves in a mixer grinder
- grind them to a fine paste in a dosa consistency and mix salt with it
- allow that to rest for 10 mins.

- Meanwhile heat the dosa tava
- pour a laddle full of dosa batter on the tava make nice thin dosa's
- drizzle some oil and turn them on the other side and allow them to cook
- serve the crispy dosa with nice spicy chutney. ..  



Source:
My friend Varuni.

Tuesday, January 11, 2011

French Chocolate Cake

FRENCH CHOCOLATE CAKE

HI all,

Yesterday was my B's B'day. I wanted to prepare a new recipe but one which is fully chocolatey!!!!!! Took this recipe from Titli Nihan's Busy Kitchen. Awesome recipe and  this cake literally melts into the mouth when served warm. Iam still not able to get rid of this taste.

This is pretty easy cake and iam u nable to express and explain about this taste.. A must try recipe.

Ingredients:
Butter - 180 gms
dark chocolate - 200 gms
eggs - 4
castor sugar - 70gms
maida - 1 tbsp



Method:
- melt chocolate and butter together until they are lump free and smooth
- add the sugar and mix well until they are well blended
- to that add the maida and mix well
- allow that to cool
- meanwhile grease a spring foam pan (tin with a removable base) with butter and then line with a baking paper
- grease with the butter again
- grease the sides of the tin with butter
- place a long sheet of aluminium foil and place the tin and wrap it well
- place this baking pan on a tray 
- meanwhile as the batter cools down beat the eggs till they are fluffy.
- mix them to the batter while you keep stirring the batter
- mix well until smooth and thick and leave the pan aside for 10 mins

- meanwhile preheat the oven at 180 degrees and place the pan with the tray into the oven
- pour hot boiling water into the pan until 2- 3" ht
- bake the cake for 25- 30 ms
- remove and allow that to cool in a cooling rack for more than an hour
- the remove and serve.


Source:
Titli Nihan's Busy Kitchen. The Video is as follows:

Tuesday, January 4, 2011

Roasted Chicken

ROASTED CHICKEN 

HI Everyone.. 

NEW YEAR WISHES TO ALL!!!!!!!! Let me start with that!!! 
This recipe was there in my to cook list for atleast 2 years. I found this recipe from my mom's cook book. That didnt have any kind of stuffing inside. So just made the roasted / grilled chicken.. But made that in a kadai. The chicken was fully cooked, tasted awesome and gave me a sad feeling why did I prepare only One?

I got the whole chicken of exactly 1 kg in weight and marinated the day before. The next day fried it. Next attempt will be with stuffing inside.. 

Here goes the recipe. 


Ingredients: 
(for 1 kg)
one full chicken
juice of 1 lemon
salt to taste
red chilli powder - 2tsp
garam masala - 1/2 tsp
ginger garlic paste - 3 tbsp
turmeric powder -  1/2 tsp
oil to deep fry



Method:
- mix all the dry ingredients with ginger garlic paste and lemon juice
- make a thick paste (add water if required)
- wash the chicken well and pat it dry using a kitchen towel
- then make slits all over the chicken
- now apply the prepared paste inside and outside the chicken
- making sure its equally spread, then place it in a plate and close it with a cling paper
- leave it to marinate (I left that to marinate to over close to 15+ hrs)
- heat oil in a big mouthed pan / kadai ( I used a kadai)
- put the chicken inside and close the pan with a cover
- allow that to cook in low fire for 20 mins
- turn it the other side and cook for 20 more mins
- now keep the flame to high and cook for 5 mins on all the sides
- remove from the oil and serve hot with rice .. or as a starter..




Thanks Amma.. though you are not there with me.. yet your recipes makes me feel your presence!!!!!!!