Thursday, September 27, 2012

QUINOA SHEERA / HALWA


Quinoa is a super food that is gaining popularity these days. I have tried out a variety of dishes recently. Today made some sheera with ground quinoa flour. Amazingly it tasted very nice.

Ingredients:
Quinoa flour ... 1/4 cup
Cardamoms .... 2-3 crushed
Ghee or Oil ....   3-4 tbsps
Sugar ............. 5-6 tbsps (adjust according to your taste)
Almonds ... for garnishing

Method:
1. In a pan heat the ghee or oil.
2. Add the crushed cardamoms and quinoa flour.
3. Keep stirring until the colour becomes brown.
4. Add water ( three fourth of a cup) .continue stirring.
5. Now add the sugar and simmer. Keep stirring until the sugar melts and the consistency is thick.
6. Garnish with almonds or pistachios.

Wednesday, September 26, 2012

HARIYALI MURGH TIKKA


 Hariyali murgh tikka is a delicious dhaba style snack .Boneless chicken pieces marinated with a paste of coriander and mint along with spices and grilled to perfection. You can also make the same recipe with chicken drumsticks too.

Ingredients:
Chicken .....   200 gms ( boneless thigh pieces)
Garam masala ... 1tsp
Satay sticks
Salt
Oil

Grind together:
Garlic paste .. 1 tbsp
Ginger ......... 1/2 tbsp
Green chillies .. 2-3
Coriander leaves ... 1 cup
Mint leaves ............ 1/2 cup
Onion .................... 1 small
Lemon juice .......... 2 tbsps

Method:

1. Clean the chicken and cut into big cubes. Soak the satay sticks in water for a couple of hours before using to avoid burning.
2. Grind together all the ingredients mentioned above.
3. Marinate the chicken with it adding salt and garam masala at least for 2-3 hours.
4. Put the chicken pieces in the satay sticks.
5. Oil a baking tray and grill the chicken turning it once until done. ( about 30 - 40 mins)
Grilling time varies depending on the oven size.

INSTANT UTTAPPAM



Try out this  instant uttapam recipe.This recipe comes handy when you have guests at home and you are short of time. They really taste awesome.  You can even make mini uttapams for kids.


Ingredients:
Semolina ..... 1/2 cup
Maida ......... 1/2 cup
Sour yogurt... 1/2 cup
Onion ............1 chopped finely
Sambar powder .. 1 tsp
Coriander leaves
Salt to taste

For tempering:
Mustard seeds .... 1 tsp.
Dry red chillies ....2 broken
Asafoetida ........... a pinch
Curry leaves ....... 5-6
Turmeric powder ...a pinch

Method:
1. Mix semolina, maida and curd adding a little water to make a thick batter. Add salt and coriander leaves.

2. In a pan fry the tempering ingredients and add the chopped onion.Stir fry for a minute.
3. Add a pinch of turmeric powder in the end and mix this into the batter.


4. Spread a spoonful of mixture on the griddle to make uttappams.

5. Serve with coconut chutney.

Tuesday, September 25, 2012

MEDHU VADA



Medhu Vada is a traditional breakfast item from South India. These crispy crunchy vadas taste so good dunked in sambar with some coconut chutney on the side.

Ingredients:
Urad dal ....... 2 cups
Onions .........2 small (chopped finely)
Coriander leaves ... handful
Green chillies ...2-3
Baking soda ..... a pinch
Salt ............... to taste
Oil

Method:
1. Soak urad dal for 2-3 hours.
2. Add the chopped onion, green chillies, coriander leaves, baking soda and the salt.

3. Wet the palm of your hand and place little batter , make a hole in the center.

4. Deep fry the vadas.


 Serve with coconut chutney and  sambar.

Saturday, September 22, 2012

PASTA & EGG DROP SOUP


Chinese egg drop soup is one of my favourites. I keep making variations to this by adding different ingredients, greens or vegetables to it. This time I have tried it out with some pasta. It was delicious.

Ingredients:
Pasta ... handful ( use small variety or boil and cut any pasta )
Chicken stock .. 2 - 3 cups
Egg .....................    1
Corn starch ........ 2 tsps
Salt ...................... to taste
Black pepper ...... freshly crushed

Method:
1. Boil the pasta adding a little oil and salt. Drain and set aside. Cut into smaller pieces.
2. In a pan pour the chicken stock and bring it to a boil.
3. Add corn starch mixed in water. Simmer it for a minute or two.
4. Break the egg and start pouring like a stream into the boiling soup and stir it.
5. Add the pasta and season with salt and freshly crushed pepper.

If you don't have chicken stock you can use maggi chicken cube for flavour.



Thursday, September 20, 2012

MAKKI KI ROTI


This is a traditional Indian flatbread from Punjabi Cuisine. It is made with corn meal and is served as an accompaniment with sarson ka saag (mustard greens).

Ingredients:
Makki ka ata ...... 1 cup
Wheat flour .......... 3-4 tbsp
Oil / ghee ............. 1 tbsp ( I like to add a little mustard oil too)
Ajwain / carom seeds ....... 1/2 tsp
Salt ....... to taste
Warm water .... to knead
Method:

1. Mix the 2 flours, salt, oil and ajwain. Knead the dough using warm water. Set aside.

2. Make rotis sprinkling a little flour. You can also roll between the plastic sheets.

3. Roast them on a griddle. Smear with ghee.

These rotis are usually served with Sarson ka saag.

I have served with Kashmiri Saag ( click on the name to see the recipe)

SUKHE BAIGAN WITH CHETTINAD MASALA



 Kids usually don't like to eat baigan .. when you make cute little penguins they might just love to eat the sabzi as well..

Ingredients:
Small brinjals.. 200 gms
Onion .......... 1 medium (sliced)
Tomato ........ 1 (cut into pieces)
Garlic paste ... 1 tsp
Turmeric powder ... 1/4 tsp
Chettinad masala .. 2 tbsp ( click HERE to see the recipe)
Red chilli powder .... 1/2 tsp.(optional, because the masala already has chillies)
Salt ..... to taste
Oil
Coriander leaves ... to garnish
Method:
1. Slit the brinjals and immerse in salt water.

2. In a pan heat a little oil and shallow fry the brinjals until half done.

3. In another pan heat a little oil and saute the onion and garlic. Add the tomatoes and stir fry until the tomatoes are soft.

4. Now tip in the fried brinjals and add the spice powders. Mix them and sprinkle a little water. Simmer for a minute on low flame.
Garnish with coriander leaves and serve.

Tuesday, September 18, 2012

MIRCHI KA SALAN ( Hyderabadi)


Mirchi ka Salan is a traditional Hyderabadi Chilli Curry which is served as an accompaniment with biriyani. This goes well with jowar ki roti or even plain rice too.

Ingredients:
Big green chillies - 4-5
Turmeric powder ... 1/4 tsp.
Salt
Oil

For Dry Masala:

Sesame seeds ..... 1 tsp
poppy seeds ........ 1 tsp
Peanuts ............... 1 tbsp.
Kalonji ................ 1 tbsp.
Dry red chillies .. 1
Cloves ................. 2
Cardamoms ...... 2-3
Cumin seeds ..... 1 tsp
Cinnamon ........ 1 small piece
Saunf ............... 1/2 tsp
Dry dessicated coconut ... 1 tbsp
(Dry roast and grind the above ingredients, If you don't have dry coconut, you can add fresh coconut to the wet masala given below)

Wet Masala:

Onions ......... 1
Tomato ....... 1
Green chillies .. 1
Coriander leaves ... 1 tbsp
Garlic .................. 5-6 cloves
Ginger .................. small piece
Tamarind ......... size of a small lime
Yogurt ............. 1-2 tbsp
( Grind the above without adding any water)

For Tempering:
Mustard seeds ... 1 tsp
Asafoetida ........... a pinch
Curry leaves

Method:

1. Wash and cut the green chillies into big pieces.

2. Heat oil and fry the chillies for a minute until half done.

3. In a pan heat a little oil and add the tempering ingredients.

4. When they crackle, add the wet masala and saute it for 1-2 minutes on medium flame. Add salt and turmeric powder.

5. Now add the dry masala and the green chillies. Mix it and add about 1 cup water and simmer to cook. If you need more gravy add water accordingly.

6. This is a popular spicy dish from Hyderabad ( Andhra Pradesh ), usually served with Biriyani. It goes well with Jowar ki roti also.

DAL JO CHILLO





This is a Sindhi breakfast preparation. A savoury pancake made with lentils and besan. For variation you may add any grated vegetable or finely chopped greens to the batter to make it more healthier and tastier...

.Ingredients:
Moong dal .... 1/2 cup
Besan/gram flour ... 2 tbsps
Cumin seeds ........ 1 tsp
Green chillies ...... 1 - 2
Coriander leaves .. handful
Ginger ................. 1 tsp (optional)
Baking soda ......... a pinch
Salt .................. to taste
Oil /ghee ... to smear

Method:

1. Soak moong dal for a few hours.

2. Grind coarsely adding a little water, green chillies and cumin seeds.
3. Remove in a bowl and stir in the besan. Add salt, baking soda and finely chopped coriander leaves.

4. Pour the batter on the non-stick pan and spread it with the back of the spoon.
5. Pour a little oil or ghee and roast it until crisp on medium flame.
Serve hot with any pickle or chutney of your choice.
This quantity makes 4 pancakes.
I have served with - Instant Red Chilli Pickle

BREAD ROLLS



A quick and easy snack made with bread slices and any filling of your choice.. make a simple aloo filling or mix vegetables .. for non veg option add some keema..

Ingredients:
Potatoes ... 2-3
Carrot ....... 1
Capsicum ... 1
Green peas.. 1/2 cup
Onion .... 1
Ginger-garlic paste ... 1 tbsp.
Turmeric powder ...... 1/2 tsp.
Pav-bhaji masala ...... 1 tbsp.
Bread slices
Salt ..... to taste
oil

Method:


1. Boil the potatoes and green peas.
2. Cut the carrot, onion and capsicum very finely....preferably in a food proccessor.
3. In a pan take a little oil and saute the ginger-garlic paste. Add onions and stir fry.
4. Add the chopped vegetables and stir fry for a minute. Add the salt and turmeric powder and simmer till done.
5. Now add the boiled potatoes and green peas and pav bhaji masala. Mix well and let it cool.

6. Take water in a bowl. Mix a little salt.

7. Trim out the edges of the bread slices. Dip the slice in water and immediately squeeze out the water completely keeping it flat in the palm of your hand.

8. Fill it with a little portion of the prepared vegetable and shape it like a roll.

9. Deep fry and serve hot.

Monday, September 17, 2012

FOTE BHUGI KHICHNI ( Cardamom flavoured Khichdi)


This is another combo meal of Sindhi Cuisine. Khichni (rice and split moong dal cooked together with the flavours of cardamom) is served with Sai bhaji with accompaniments like tuk patata, fried papads or kachris, curd and pickle

Ingredients:
Rice ..... 1 cup
Green moong dal (split) ... handful (or little more)
Green Cardamoms..... 3 - 4 ( split)
Cumin seeds .... 1/2 tsp
Pepper corns ..... 5-6
Ghee (clarified butter) ... 2 tbsp
Salt ...... to taste.
Method:
1. Wash the rice and dal together. Soak for at least half an hour.

2. Heat ghee in a pan and add the cardamom, cumin and pepper corns. Do not wait until they crackle. Add the rice and salt and stir fry for a minute.

3. Add double quantity of water ( if rice + dal are one and quarter cups, add two and half cups water)

4. Boil and then simmer until the rice is cooked. You will like the aroma of this rice dish when it is cooking.
5. This goes well with: SAI BHAJI (click to see the recipe)

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