Thursday, May 31, 2012

BABY CORN FRITTERS



Crispy baby corn fritters are really so addictive and easy to make ... a perfect finger food. Kids will love to munch these and it makes a nice party snack too.

Ingredients:
Baby Corn ..... 8-10
White flour .... 2 tbsps.
Corn flour ...... 1 tbsp.
Besan .............. 1 tbsp.
Baking powder .... a pinch
Salt .................. to taste.
Ginger/garlic paste.... 1 tbsp.
Chilli powder ............. 1/4 tsp.
Garam masala .... 1/4 tsp.

Method:
1. Boil water, add salt and immerse the baby corn for 5 mins.

2. Drain it well and marinate with ginger garlic paste, chilli powder, salt and garam masala.

3. Make a smooth batter with white flour, corn flour, besan, salt to taste and a pinch of baking powder.
4. Dip the baby corns and fry till crisp. Serve hot.

Tuesday, May 29, 2012

CHICKEN CORIANDER SOUP


I have had this soup only in the Chinese restaurants in India... haven't come across it anywhere else. There is a similar Thai version but that has many other ingredients and is very hot and spicy. Maybe this is one of those Indo-Chinese recipes that we often find in Indian restaurants. The fresh coriander leaves give an amazing flavour to the soup.

Ingredients:


Chicken fillet ... 1/4 cup ( Cut into thin strips..do this while it is a bit frozen..makes it easier)
Coriander leaves ... 1/4 cup ( chopped very finely or crushed in a pestle and mortar)
Corn flour ... 1 tbsp
Ajinomotto .. a pinch (optional..as some people believe it to be harmful for health)
Vinegar ...... 1 tbsp.
Oil ............ 1 tbsp.

Method:



1. Heat 1 tbsp. oil in a pressure cooker. Tip in the shredded chicken and saute for a minute until the colour of the chicken becomes white.
2. Add 3 cups of water and a little salt. Close the cooker and cook for 2-3 whistles. Open after it cools.
3. Dilute the corn flour with a little water and stir in. Add the ajinomotto and vinegar. Check the salt.
4. When it is almost done, add the freshly crushed coriander leaves. Cook it for one boil.
Add a pinch of black/white pepper before serving.
Makes 1 big bowl.

Saturday, May 26, 2012

CHICKEN SATAYS WITH PEANUT SAUCE


Chicken satay peanut sauce is a perfect party snack.. always a hit !

Ingredients:
Chicken fillet ... 200 gms
Satay sticks
Light soy sauce ... 2 tbsps
Lime juice ........... 1-2 tbsps (as per your taste)
Garlic paste ........ 1 tsp
Sesame oil .......... 2 tsps. ( you may use any other oil too)
Salt ... a pinch or two, because soy sauce is already salty.

PEANUT SAUCE - click HERE to see the recipe.

Method:
1. Clean the chicken and cut into small pieces.
2. Soak the satay sticks in water for a few hours.( this is done to avoid them from burning while grilling)

3. Marinate the chicken pieces with all the ingredients except peanut sauce. (for few hours)

4. Thread the chicken into the sticks.Cook them under a pre-heated grill for about 3-5 minutes on each side or until done.
Serve immediately with hot peanut sauce. You can prepare the sauce a day before and refrigerate it. Reheat it before serving.

Thursday, May 24, 2012

CHICKEN KEEMA BIRIYANI



Who can ever resisit biriyanis.. we have so many variations of them with vegetables, mutton, chicken and today I have made with chicken mince for a change. 

Ingredients:
Chicken Keema/Mince .... 200 gms.
Rice .................... 2 cups
Eggs ................. 2 (hard boiled to garnish)
Onions ................ 1 big ( about 1 cup sliced)
Tomatoes ............ 1
Green chillies ..... 1-2 (as per your preference)
Mint leaves ......... handful
Coriander leaves .. handful
Garlic paste ......... 1 tsp
Ginger paste ....... 1 tsp
Cardamoms ...... 2-3
Laung/cloves .... 2-3
Bay leaf ........... 1
Cinnamon stick .. 1" piece
Yogurt .............. 1/2 cup
Orange food colour .. a pinch
Turmeric powder .. 1/4 tsp
Coriander powder .. 1/2 tsp
Cumin powder ....... 1/2 tsp
Red chilli powder ... 1/2 tsp
Garam masala ....... 1/2 tsp
Biriyani Masala ...... 1 tbsp ( I use the Shan Sindhi Biriyani Masala, available in the Indian grocery stores in USA)
Salt
Oil

Method:
1. Heat oil in a pan and add the sliced onion.
2. Saute for 5 minutes and add the tomato, chillies, garlic-ginger pastes and the cleaned chicken mince.

3. Stir-fry until it is brown and cooked, adding the cumin, coriander, turmeric,chilli, garam masala powders and salt.

4. In a bowl beat the curd/yogurt and mix the finely chopped coriander and mint leaves and biriyani masala.

5. To make the rice, heat some oil and tip in the whole cardamoms, cloves, bay leaf and cinnamon stick.

6. When they leave out aroma, add the washed and soaked rice. Saute and add salt and three and half cups of water. (little less than double, because we will add curd while layering) Cook until done.

7. In a small bowl take little cooked rice and add the kesari/orange food colour.


8. In a pyrex serving dish, layer the biriyani. First white rice, the keema, yogurt with greens-biriyani masala and spoon a little coloured rice. Pour hot oil on each layer. Repeat this again until the rice and mince are used up.

9. Cover it with a foil and keep it in a pre-heated oven for dum. about 5-7 minutes. You can even layer it in a different pan and keep for dum on the gas, low flame keeping the pan on a tawa/griddle.
Garnish with boiled eggs before serving. It can be served with raita or Mirch ka Salan.

Saturday, May 19, 2012

CHICKEN STEW WITH VEGETABLES AND QUINOA


 This is such a healthy stew with chicken, veggies and quinoa.. a complete meal on its own.

Ingredients:

Chicken ... 50 gms. (cut into small pieces) about 1/2 cup

Assorted vegetables .. 150 gms (cut into pieces) about 1 & 1/2 cups
( I have used carrot,green beans, potato, zucchini, red, green & yellow bell peppers/capsicums, onion, tomato)....... take any vegetable that is available at home.

Quinoa flakes ..... 1 tbsp
Cinnamon ......... 1 small piece
Cloves .............. 2-3
Bay leaf ........... 1
Turmeric powder ... a pinch
Salt
Oil .... 1 - 2 tbsps
Chicken stock/vegetable stock/water ... 2 - 3 cups
Method:


1. Heat oil in a pressure cooker. Add the whole spices and quinoa flakes.

2. Fry for half a minute. Tip in the chicken. Saute for 1 minute and add all the vegetables, turmeric and salt.

3. Add the stock or water and pressure cook it for 3-4 whistles.
4. Let it cool. Open the cooker and mash slightly. Adjust the consistency of the stew as per your preference. Grind some fresh black pepper before serving.

Tuesday, May 15, 2012

QUINOA FLAKES UPMA



These days we come across many products of quinoa on the shelves in the market. I picked up a packet of quinoa flakes. So many things can be experimented with these flakes. Today I'm trying out upma.



Ingredients:
Quinoa flakes ... 1/2 cup
Onion ........... 2-3 tbsps . chopped finely
Green chillies .. 1-2
Coriander leaves .. 1-2 tbsps (chopped)
Curry leaves ... a sprig
Mustard seeds .. 1 tsp
Cumin seeds ... 1 tsp
Asafoetida ...... a pinch
Dry red chillies .. 1 broken into pieces
Turmeric powder .. 1/8 tsp.
Salt ...... to taste
Oil ......... 3-4 tbsps

Method:

1. Heat 2 tbsps oil in a pan. Add the asafoetida, mustard and cumin seeds. when they cracle add the broken dry red chillies and curry leaves.

2. Now add the onion, green chillies and saute. Tip in the quinoa flakes and keep stirring for a minute or two.

3. Add the salt, turmeric powder. Stir in one and quarter cups of water,(little more than double) preferably hot. Keep stirring to avoid lumps. At this stage add a spoon of ghee/oil . Add the coriander leaves and simmer for a minute.
Serve hot.
This can be eaten even without a chutney. For variation you can add some vegetables like carrot and green peas.

GRILLED GREEN MASALA FISH



Flavourful fish fillet grilled with green masala... must try this one. You will love it.

Ingredients:
Fish fillet ... choose any fish with the center bone removed.
Garam masala..... 1 tsp
Cumin powder .... 1/2 tsp.
Turmeric powder .. 1/4 tsp
Salt
Oil
Lemon juice
Green Masala ... for marination (See recipe -- HERE )

Method:
1. Wash the fish fillet and sprinkle salt, turmeric and lemon juice.
2. Marinate with green masala and set it aside.
3. Before grilling, sprinkle the cumin and garam masala.
4. Grill in the oven for 20 - 25 minutes, depending on the size of the fillet.
Small and thin fillets will be done in 15 minutes.
Serve with any vegetables or salads of your choice.

Monday, May 14, 2012

ZUCCHINI CURRY



I found these little baby zucchinis in the market. Just look at them, aren't they looking cute with yellow tips.



I had never cooked anything with zucchini, nevertheless I bought them. Tried out a simple curry with almond gravy.
Here's the recipe.

Ingredients:
Baby Zucchinis ... 200 gms
Onion ............. 1 medium
Almonds ......... 8 - 10
Green chillies ... 1 - 2
Turmeric powder .. 1/8 tsp
Cumin powder ...... 1 tsp
Lemon juice .......... 1 tbsp.
Salt ........... to taste
Oil

Method:
1. Wash the zucchinis and give a slit from top. Sprinkle salt and half fry them. Set aside.

2. In a grinder, first grind the almonds into powder and add the onion, garlic and green chilli.

3. Heat a little oil in a pan and fry the ground paste on low flame taking care not to make it brown.

4. Add salt, turmeric and cumin powder. Tip in the fried zucchinis.

5. Add a very little water and simmer for a few minutes. Finally squeeze the lime juice.
Serve with rotis/naans.
I have not added any cream to the curry to keep it light.

Saturday, May 12, 2012

DUDHI / BOTTLE GOURD CURRY


 Dudhi / bottle gourd is one vegetable which is not liked by many people. I prepared it with roasted gram flour and the taste was so different and nice. I was so happy the everyone at home loved this preparation.

Ingredients:
Dudhi .................. Cut into pieces
Tomato ............... 1 big cut into pieces
Ginger-garlic paste... 1 tbsp.
Gram flour ................. 1 tbsp.
Red chilli powder .......1 tsp.
Turmeric powder ..... 1/4 tsp
Coriander powder ..... 1 tsp.
Cumin powder ............ 1 tsp.
Oil .................................. 2tbsp
Salt to taste

For tempering:
Cumin seeds ..................... 1tsp.
Curry leaves .................... 7-8
Asafoetida ......................... a pinch

Method:
1. Heat 1 table spoon oil in a pan and saute ginger-garlic paste.
2. Add the tomato and stir fry.
3. Now add the dudhi pieces, salt and the dry masalas and saute for 2-3 minutes.
4. Add little water and let it simmer till done.
5. Meanwhile, fry the gram flour in 1 tbsp. of oil till golden brown (till you get the aroma),add 1/4 cup of water.Keep stirring to avoid lumps and add this to the curry.
6. Add the tempering.
7. Garnish with coriander leaves.

Friday, May 11, 2012

KARELE BASARA JI BHAJI ( Sindhi Karele ki Sabzi )


This karela sabji is the easiest and simplest recipe you could ever make. It does not have any spices, just the karelas and onions. It is eaten with plain rotis and amazingly it tastes so good. A blend of sweet onion and bitter karelas. The only trick is to be careful while adding salt. It has to be just right.(You may add a little white/black pepper if you wish to.)

Ingredients:
Karelas ...... 3-4
Onions ...... 2-3 small ( sliced)
Salt ........... to taste
Curd .......... 1 tbsp. (to marinate)
Oil

Method:
1. Peel and slice the karelas. Marinate them with salt and curd.(preferably overnight)

2. Drain out the water from the karelas and fry them. Set aside
.
3. In a pan heat a tbsp. of oil and saute the onions until they are pink and translucent.Add just 2 pinches of salt.

4. Add the fried karelas and mix. Sprinkle a little water and simmer for 2-3 minutes.
Serve with plain rotis.

Thursday, May 10, 2012

SAVOURY GUJIAS



Gujias / gujiyas are basically stuffed pastry with some filling which is deep fried. The sweet version is most popular and made during Holi festival with mawa / coconut filling. I have made the savoury version with aloo masala filling and it makes a nice party snack.

Ingredients:
White flour ......... 3 cups
Ajwain................. 1 tsp.
Potatoes..............6 -7
Chana dal........... 1 cup
Coriander powder .....1 tbsp.
Cumin powder ........... 1 tbsp.
Red chilli powder .......1 tsp.
Turmeric powder ........ 1 tsp.
Dry mango powder....... 1 tsp.
Green chillies ................. 2 - 3 chopped finely
Coriander leaves .......... handful
Methi leaves ...handful (or) kasoori methi .....1 tbsp.
Salt ....to taste
Oil

Method:
1. Boil the potatoes and cut them into small pieces.
2. Soak chana dal for 2-3 hours and boil it with salt.Take care not to over cook.

3. Mix all the spices, salt, green chillies, coriander and methi leaves, potatoes and dal.

4. Knead the white flour with salt, ajwain. 2-3 tbsp. of oil, adding little water.


5. Roll out the dough and using a gujia mould, put the filling and make the gujias.

Deep fry and serve them hot with chilli sauce and mint chutney.

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