Tuesday, March 27, 2012

COCONUT RICE


A simple rice preparation with coconut that can be served with any side dish...

Ingredients:
Rice ................ 2 cups
Coconut ......... 1/2 cup (grated)
Ginger ........... 1 inch piece
Green chillies ... 1-2
Coriander leaves ... 1/4 cup
Cumin seeds .......... 2 tsp.
Bay leaf .................. 2-3
Cinnamon stick..... 2 pieces
cloves .................... 4-5
dry red chillies ..... 2-3
Asafoetida ............. a pinch
Curry leaves ......... 1 sprig
Salt to taste.
Oil ........................ 2 tbsp.

Method:
1. Boil the rice with salt and drain it.
2. Grind coconut, ginger, green chillies, coriander, cumin seeds adding a little water.
3. In a pan heat oil, add asafoetida, bay leaf, cloves, cinnamon, dry red chillies and curry leaves.
4.Now add the ground coconut mixture, salt and stir fry for 2-3 minutes.
5. Mix this into the cooked rice.

Sunday, March 18, 2012

STIR FRIED METHI GOBHI



Cauliflower flavoured with fresh fenugreek leaves is such an amazing and flavourful dish. Just saute them together with some spices and enjoy it with rotis or a side dish with dal chawal .

Ingredients:
Cauliflower .... 1
Garlic ............. 1 pod (crushed)
Ginger .......... 1 tsp. (grated)
Green chillies ... 2-3
Coriander leaves ... 1/2 cup
Methi leaves .......... 1/4 cup
Turmeric powder ... 1/4 tsp
Cumin powder ...... 1/2 tsp.
Coriander powder ... 1/2 tsp
Salt .... to taste
Oil


Method:
1. Cut the cauliflower into small pieces. Boil water in a pan, add a little salt and put cauliflower pieces into it. After one boil switch off the gas and leave the cauliflower in hot water for 10-15 minutes.
2. In a pan heat a little oil and add the ginger, garlic paste and saute. Add the coriander leaves and methi leaves and stir fry.
3. Now add the cauliflower and all the dry masalas. Check the salt and add a little if needed. Keep stirring it till the masalas and gobhi are blended well.
This sabji goes well as a side dish with rotis or dal chawal.

Thursday, March 15, 2012

PALAKURA PAPPU / SPINACH WITH DAL ( Andhra Style )



In Andhra cuisine dal is prepared almost everyday. So they have many variations to it. Different veggies or greens are added each day.. This is a recipe with spinach which is very healthy and nutritious.


Ingredients:
Toor dal or Chana dal ...... 1 cup
Palak (spinach) ............... 1 cup
Onion ................... 1 small (sliced)
Green chillies ...... 1-2
Tamarind juice .... 2-3 tbsps.
Jaggery ........... a small piece (optional)
Turmeric powder ...... 1/4 tsp.
Salt ...... to taste.

For tempering:
Garlic ............ 6-7 cloves (crushed)
Curry leaves .... 1 sprig
Garilc .... 2 pieces (crushed)
Dry red chillies ... 2 broken
Asafoetida ...... a pinch
Cumin seeds .... 1 tsp.
Mustard seeds ... 1 tsp.
Oil ... 2 tbsps


Method:
1. Soak dal for 3-4 hours. Wash and chop the spinach leaves coarsely.
2. In a pressure cooker take the soaked dal, spinach , onion and green chillies. Add a little salt and turmeric powder. Add sufficient water and pressure cook it for 2-3 whistles until done.
3. Open it after the pressure is released and mash it with the spoon. Check the salt and mix the tamarind juice.
4. Heat oil in a small pan and add the tempering ingredients. When they crackle add the crushed garlic and when it turns light brown mix the tempering to the boiled spinach dal.

Serve with plain rice with little ghee on top.

CHICKEN GOLD COINS



This is a delicious snack made with bread slices coated with chicken mince and sesame seeds. For tempering I have used


Ingredients:
Chicken mince --- 250 gms
Onions ----------- 1 small, very finely chopped
Ginger Garlic Paste - 2 tbsp
Soya Sauce ---------- 1 tbsp
Green chillies ... 1-2 (finely chopped)
Eggs ---------------- 2
Cornflour slurry ----------- 2 tbsp
White pepper powder------ 1 tsp
Ajinomoto ----------------- 1/4 tsp
Salt to taste
White sesame seeds ------- about 3 tbsp in a flat bowl
Bread slices without edges --------------- 8-10
Oil for frying


Method:
1. Mince chicken well again to get a fine texture.
2. Add to the mince, the chopped onions, green chillies, ginger garlic paste, corn flour paste, white pepper powder, ajinomoto, salt, soya sauce and 1 egg. Mix well. Keep aside

3. Break the 2nd egg in a bowl, whisk and keep aside.

4. Cut 1 and 1/2 inch diameter discs from the bread slices.

5. Brush the bread discs with a little egg, apply a thick layer of the chicken mince mixture, taking care to cover the edge of bread well. Sprinkle sesame seeds over it and press lightly. (Alternately, to get a thick layer of sesame seeds, place the coin mince-side first over the sesame-filled bowl.) Shake off excess seeds.

Refrigerate for 15 minutes.
6. Heat oil in a shallow pan, place the coins mince-side first and fry at low flame for about 3-4 minutes. Then turn and fry the bread side until golden brown.

Tuesday, March 13, 2012

CARROT PARATHAS


I have tried out parathas stuffed with grated carrots instead of radish for a change. No one at home is actually fond of this vegetable. So I try to make dishes like koftas, cutlets, parathas using it in the grated form.

Ingredients:
Carrots ..... 1 (grated)
Wheat flour
Green chillies ... 1 chipped finely
Coriander leaves ... handful
Methi leaves ... 1 tbsp.
Turmeric powder ... 1/8 tsp.
Red chilli powder .. 1/4 tsp.
Salt ..... to taste
Oil or Ghee

Method:
1. Knead dough for 4-5 parathas adding a little oil or ghee and salt.


2. Grate the carrot and add a little salt and set aside for 5-10 minutes. Squeeze out the water from the carrot completely. ( you can even use this water for kneading the dough) Mix the chillies, turmeric, coriander and methi leaves.



3. Roll out a roti and stuff a little filling in it. Roll it out again and roast on a griddle applying a little ghee or oil.

4. Serve hot with dahi and pickle.

BEEHA JI TIKKI (Lotus Root Tikkis)


Bea or lotus root is a much preferred vegetable in Sindhi Cuisine. We have many variations of curries and snacks with this. Here is the recipe of tikkis / cutlets made with lotus root.

Ingredients
Lotus root ..... 1 root/1 cup
Potatoes........ 2 medium sized
Bread crumbs ... 2 tbsps.
Ajwain/carom .... 1/4 tsp.
Anardana ........... 1 tbsp. (crushed) or 1 tsp. amchoor powder
Garam masala .... 1/2 tsp.
Red chilli powder ... 1/4 tsp
Green chillies ..... 1-2 (chopped finely)
Coriander leaves ... handful (chopped finely)
Salt ................... to taste
Oil ............. to fry

Method:


1. Boil the potatoes and mash them.

2. Scrape the lotus root and cut into 1 inch pieces. Boil them adding a little salt and let them cool. Crush them in the mortar and pestle.

3. Add the ingredients (except oil) Mix well and make tikkis of any desired shape.

4. Deep fry the tikkis to golden brown colour and serve hot.

Thursday, March 8, 2012

CHICKEN IN BLACK BEAN SAUCE



Chicken in black bean sauce is a very popular and our family favourite dish in the Chinese cuisine. I end up making it at home as well. Use boneless chicken pieces or shredded chicken for this recipe.

Ingredients:
Chicken ........... 200 gms. (boneless)
Garlic .............. 2 tsp.
Ginger ............ 1 inch piece ( julienned)
Red capsicum .... half (sliced)
Green capsicum ... half (sliced)
Spring onion ....... 2 bulbs with leaves ( chopped)
Ajinomoto ........ a pinch
Black bean sauce .. 1 tbsp
Soy sauce.............. 1 tbsp
Corn flour ........... 1 tsp
Black pepper ........ 1/4 tsp
Vinegar ............... 1 tbsp.
Oil........................ 2 tbsp.
Salt ............... to taste

Method:

1. Clean and slice the chicken fillet into thin strips.
2. Marinate the pieces with one tsp. garlic and soy sauce.

3. Heat oil in a wok and add the remaining garlic. Saute and add the marinated chicken. Stir-fry for a few minutes and simmer it to cook.(about 7-8 minutes).

4. Now put the capsicums, onion and ginger. Add the black bean sauce, ajinomoto and a little salt. Saute for 2-3 minutes.

5. Mix the corn flour in half a cup of water and add to the chicken. To finish it sprinkle the black pepper and simmer for half a minute.
(If you want to keep the consistency dry then add only quarter cup water)
Serve with plain rice/fried rice/noodles.

Friday, March 2, 2012

STIR-FRIED BEAN SPROUTS


Bean sprouts are most common in East-Asian Cuisine. I have stir-fried them lightly with some veggies and used some basic sauces and honey for flavouring them. This is a very healthy snack specially when you are dieting.

Ingredients:
Bean sprouts ..... 500 gms
Carrot ................. 1 (cut into thin strips)
Capsicum .............. 1 (cut into thin strips)
Spring onion ......... 2 sprigs
Ginger/garlic paste.. 1 tbsp.
Oil ............................... 1 tbsp.
Soya sauce ................. 1 tbsp.
Chilli sauce ................. 1 tsp.
Honey .......................... 1 tsp.
Salt to taste

Method:
In a wok, heat the oil and saute the ginger/garlic paste.
Stir fry the carrot and capsicum for a minute and add the spring onion.
Stir in the sauces, honey and salt.
Now add the sprouts and stir fry for two or three minutes.
Prepare this just before eating because the sprouts should be crunchy.
This is a very healthy snack.
Bean sprouts are a rich source of Omega-3 and Omega-6 fatty acids and Vitamin C. Sprouts also provide higher amounts of most minerals.

Print Recipe