Friday, November 30, 2012

PLAITED SAMOSAS




Aren't they looking pretty ??
Try them out for your party. You can have any filling of your choice.

Ingredients:

For the dough:
White flour ..... 2 cups
Oil ................... 2 tbsp.
Ajwain ............. 1/2 tsp.
Salt to taste
Knead the dough and set it aside.

For the filling
Potatoes ............. 4-5
Green peas ........ 1/2 cup (boiled)
Coriander powder .. 1 tsp.
Cumin powder ........ 1 tsp.
Turmeric powder ... 1/4 tsp.
Chilli powder ........... 1/2 tsp.
Cumin seeds ............ 1 tsp.
to taste
Coriander leaves
Oil for frying

Method:
1. Boil the potatoes, peel and cut into small pieces.
2. Heat 1 tbsp oil and fry the cumin seeds and add the all the ingredients for the filling. Mix well and let it cool.
3. Take a little dough and roll it into an oval shape.

4. Place a little filling in the middle (lengthwise).
5.With a knife, give cuts on the sides, slanting downwards.

6. Now moisten the tips and start plaiting the cuts over the filling.
7. Deep fry and serve hot with mint chutney or chilli sauce.
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Thursday, November 29, 2012

PALAK PULAO



Ingredients:
Basmati rice .... 2 cups
Palak (spinach) .. 1 cup (chopped)
Coriander leaves.... 1/2 cup
Mint leaves............ 7-8
Green cardamoms... 4
Cloves ........................ 4
Cinnamon stick......... 1 inch piece
Bay leaves ................. 2
Green chillies ............. 2
Ginger-garlic paste...1 tbsp.
Turmeric powder ..... 1/4 tsp.
Salt to taste
Oil

Method:
1. In a sauce pan heat a little oil, add cardamoms, cloves, cinnamon and bayleaf.
2. Now add the ginger garlic paste, stir fry and add the greens, salt. turmeric powder and the slit green chillies. Simmer for 4-5 minutes.
3.Cook the rice and mix the prepared green masala.

Wednesday, November 28, 2012

POTATO PURIS


Puri with potato sabzi is the most liked breakfast. Let us try out something different with puri and aloo combo.. instead of making sabzi just mash the potatoes and knead along with the dough. You can add any other masala also if you like or make them plain just with salt and pepper / chillies. All you need is some curd or pickle to go with them.

Ingredients:
Potatoes: 4 big
Wheat Flour: approximately 2-3 cups (depends upon the texture of potatoes, use as much is required to knead along with the potatoes)
Salt to taste
Red chilli powder: 2 tbsp
Semolina : 3-4 tbsp


Method:
1. Slit potatoes into halves & boil until very soft.
2. Peel and mash them completely.
3. Add semolina, salt, red chilli powder and wheat flour, and knead into a not-so-soft pliable puri dough. Use as much wheat flour as required to knead the dough without adding any water.

4. Roll out into 3-4" diameter puris but they have to be rolled thicker than normal.
5. Deep fry until golden brown and serve hot with yogurt or pickle.

Friday, November 23, 2012

PUFFED QUINOA KANDA POHA STYLE



Poha is not available in Brazil. So I tried out puffed quinoa in the same way and it turned out very delicious. I made it plain without adding potato like we do in kanda poha. For variation you can add boiled vegetables like peas, carrots, beans or potato which is usually done.

Ingredients:
Puffed quinoa ... 3 cups
Onion .............. 1 small (chopped finely)
Green chillies ..... 1-2 (chopped finely)
Crushed ginger ... 1/2 tsp (optional)
Grated ginger ..... 1/2 tsp
Turmeric powder .. 1/8 tsp
Cumin powder ...... 1/4 tsp
Coriander powder ... 1/4 tsp
Salt ................. to taste
Lemon juice
Coriander leaves ... handful
Oil
For tempering:
Mustard seeds ... 1/2 tsp
Cumin seeds ..... 1/2 tsp
Asafoetida ........ a pinch
Curry leaves ...... few
Method:1. Wash the puffed quinoa in a colander under running water. Set it aside.
2. In a pan heat a little oil and add the tempering ingredients.
3. When they crackle, add the chopped onion, garlic, ginger and green chillies. Saute for a minute or two and add all the dry spice powders and salt.

4. Tip in the quinoa from the colander and mix gently.
5. Squeeze a little lemon juice and garnish with coriander leaves.
Serve hot.
This makes a good breakfast dish or an evening snack.

Thursday, November 22, 2012

KING PRAWN CUTLETS



Ingredients :
King prawns (jumbo prawns) .... 4 (as many as you want to serve)
Garlic paste .......... 1 tsp
Soy sauce .............. 1 tbsp
Eggs .................... 2
Bread crumbs ...... 1 cup
Salt .................... to taste
Oil ................ to fry

Method:


1. Clean and de-vein the prawns, leaving the tail intact.








2. Carefully slit it open with the knife, taking care not to cut it into two.. as shown in the picture.







3. With a meat flattener flaten the prawn and make it as thin as possible.









4. Marinate with soy sauce and garlic at least for one hour.( no need of salt as the soy is salty enough)
5. Beat the eggs with a little salt to taste.






6. Now dip the flattened prawns in the egg.








7.Roll it in the bread crumbs.









8. Press them flat and repeat the process of dipping in the egg and crumbs.








 9. Heat oil in a pan and deep fry them until golden and crisp.

POMFRET FISH CURRY



Ingredients:
Onions ..... 2-3 (finely chopped)
Pomfret ..... 1/2 Kg. ( or any other fish)
Green chillies .... 3-4 ( long slit)
Ginger-garlic paste.... 1 tbsp.
Kokams ................. 5-6 (soaked in water)
Coconut milk ......... 1 cup thick & 1 cup thin
Cloves ... 4-5
Cinnamon stick .... 1 piece
Garam masala ..... 1 tsp.
Turmeric powder ... 1/2 tsp.
Jeera powder ...... 1 tsp.
Salt .....to taste
Oil.

Method:
1. Wash and marinate the fish pieces with salt.
2. In a flat bottommed pan, add a little oil. Add the cloves and cinnamon and the ginger garlic paste. Now add the chopped onion and stir-fry for a few minutes till the onion is light pink.
3. Put the fish pieces and the thin coconut milk, green chillies, garam masala, turmeric powder, jeera powder and kokams. Add salt carefully as the fish is already salted. Simmer it till almost done.
4. Now add the thick coconut milk and cook for 1-2 minutes till you get the required consistency of the gravy. Garnish with chopped coriander leaves and serve with plain rice.
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PAPAD ROLLS



Ingredients:
Papads .... 4 -5 ( preferably masala papads and not the appalams)

For the filling:
Potato .... 1 small
Carrot .... a small pieceGreen beans .. 4-5
Onion .......... 1 small (or) 1 sprig of spring onion (chopped finely)
Green chilli .... 1
Coriander leaves .. handful
Garlic paste ..... 1 tsp (optional)
Turmeric powder .. 1/8 tsp
Cumin powder ..... 1/4 tsp
Red chilli powder .. 1/8 tsp
Salt ............. to taste
Maida ........ 1 tbsp. (to make a paste)
Oil.

To make the filling:
1. Boil the potato and cut into small pieces.
2. Cut the other vegetables into tiny pieces and boil them.

3. Heat a little oil in a pan and saute the garlic paste. Then add the onions and stir fry for half a minute.

4. Now add all the vegetables, salt and spice powders. Mix well mashing the vegetables a bit. Finally add the coriander leaves and set the filling aside to cool.(you need very less spices in the filling as the papads are already spicy)
To make the rolls:

1. Soak the papads in water for 20-30 seconds, taking 2 at a time.(If you soak all at a time they will become soggy)

2. Place them on a flat surface and pat them dry with a kitchen towel.
3. Mix the maida with a little water to make a paste.


4. Place the filling in the middle and fold them like spring rolls and seal the edges with the paste.

5. Repeat the process again with more papads.

6. Deep fry the rolls and drain them on a paper towel.
Serve them immediately.

PS: The above recipe makes 4-5 rolls.

MIXED VEGETABLE SOUP WITH OATS



This is a very healthy and nutritious soup. I have used oats to thicken the soup instead of corn starch. You may use any vegetables of your choice or the ones available in your refrigerator. Tomatoes and carrot make a  very good combination and I have added a few green beans and spinach leaves too.

Ingredients:
Tomatoes ...  2
Carrot ........  1 small
Green beans .. 6-7
Spinach ......... 3-4 leaves
Garlic .......... 1/2 tsp (optional)
Basil .......... 2-3 leaves
Fine oats ..... 1 tbsp
Salt ............. to taste
Black pepper .. freshly ground
Oil .......... 1/2 tbsp.

Method:
1. Peel the carrot and string the green beans. Cut all the vegetables into pieces.
2. Put them in a pressure cooker along with 2 cups water, garlic, salt and spinach leaves. Cook them for 4-5 whistles. (alternately you can boil in a pan until the vegetables are cooked)
3. Grind them using the hand grinder or in a mixie jar.
4. In a pan heat the oil or butter and fry the oats for a minute or until you get a nice aroma.
5. Add the soup and stir immediately to avoid lumps. add more water and bring to a boil. Simmer for 5 minutes. The quantity of water depends on the consistency you prefer. Check the salt and add if needed.
6. Crush the fresh basil leaves and drop them into the soup. You can add dry basil if you don't have the fresh one.
7. Sprinkle the freshly ground black pepper and serve.

Wednesday, November 21, 2012

PYAZ KI SABJI




Ingredients:



Shallots (baby onions) ..... 1 bowl
Tomato puree .................. 2 tbsps.
Besan .............................. 1 & 1/2 tsp..
Asafoetida ..................... a pinch
Turmeric powder ......... 1/4 tsp.
Cumin powder .............. 1/2 tsp.
Coriander powder ......... 1/2 tsp
Star anise ................. 1
Black cardamom ...... 1
Saunf .............. 1 tsp.
Cumin seeds .... 1/4 tsp.
Methi seeds ..... 1/4 tsp. (fenugreek)
Cloves ............. 3-4
Cinnamon ...... 1 inch piece.
Salt
Oil

Method:

1. Peel the shallots, sprinkle salt and set aside for 1 hour.

2. Heat oil in a pan and deep fry the shallots.(about 4-5 minutes)

3. Dry roast the besan. Crush the spices a bit in the mortar and pestle.

4. In a pan take a little oil and add the asafoetida and crushed dry spices
.
5. When they leave an aroma, add the shallots and saute for a minute. Then add the tomato pulp and the dry masalas.
6. Mix well and add the roasted besan and stir until blended.


7. Add a cup of water and simmer for a few minutes.
Garnish and serve.



Monday, November 19, 2012

MASALA RIBS



Ingredients:
Ribs ...   250 gms (you can use beef, pork or mutton ribs)
Onion ... 1 (sliced)
Ginger .. 1 tbsp (Julienned)
Garlic ... 1 tbsp (crushed)
Salt ...... to taste
Turmeric powder ... 1/2 tsp
Black cardamom... 1
Cinnamon ............ 1 inch piece
Lemon juice ... 1 tbsp.
Coriander leaves .. to garnish

For the Masala:
Dry roast and grind the following ingredients.
Cumin seeds ... 1 tsp
Coriander seeds .. 1 tsp
Cardamoms ....... 2-3
Cloves ............... 2-3
Sesame seeds ..... 1 tsp
Dessicated coconut .. 1 tbsp
Dry red chillies ........ 1-2 (as per your spice level)

Method:
1. In a pressure cooker boil the ribs adding black cardamom, cinnamon and salt until almost cooked.
2. In a pan heat a little oil and add the sliced onions. Saute until pink in colour.
3. Add the crushed garlic and ginger. Saute.
4. Tip in the ribs and saute for a minute or two.
5. Add the dry ground masala and turmeric powder. Check the salt and add a little, as we had boiled the ribs with salt.
6. Fry until the masala is coated well and the oil starts separating.
7. Squeeze a little lime juice. Garnish with fresh coriander leaves.
You can enjoy these masala ribs as a snack or serve with rotis and naans.

Monday, November 5, 2012

PANDANG CHICKEN



This is an Indonesian chicken dish with aromatic, tangy flavour....taken from "Indonesian Cooking step-by-step Periplus Mini cookbooks". However I have made some changes to suit my taste and the availability of ingredients.


Ingredients:
Chicken fillet ... 250 gms ( cut into cubes)
Tomato Puree .. 100 - 150 gms
( If using home-made, take 3-4 tomatoes, blanch and puree them)
Lemon juice .. 3-4 tbsps
Sambal Oelek ( Indonesian Chilli sauce ) .. 2-3 tbsps (according to your preference) See Recipe ... HERE Ginger ....... 1 tbsp (grated)
Garlic paste ... 1 tbsp
Turmeric powder .. 1/2 tsp (original recipe has 1 tsp of fresh turmeric paste)
Lemon grass ... 1 stem 10 cms long ( I have not used it)
Cinnamon stick ... 1 inch piece
Coconut cream/milk ... 1/2 cup
Salt
Oil














Method:

1. Marinate the chicken pieces with lemon juice and a little salt. (at least for 1 hour)
2. Heat oil in a pan and add the garlic paste, grated ginger, cinnamon stick, lemon grass and the marinated chicken cubes.
3. Saute for a minute or two until the chicken changes its colour. Now add the tomato puree, sambal oelek, turmeric powder and salt.
4. Pour about 1 cup water and simmer to cook. It takes about 10 minutes. 5. Finally, add the coconut milk and stir it. Simmer for 2-3 minutes.
Remove the lemon grass before serving. Garnish with julienned ginger.


This chicken goes well with plain rice.

Saturday, November 3, 2012

POTATO TRIANGLES STUFFED WITH MACARONI



Ingredients:
For the covering:
Potatoes .... 7-8
Bread crumbs .. 1/2 cup
Coriander leaves .. handful (finely chopped)
Caraway/kummel seeds ... 1 tbsp
Salt ...... to taste


Boil the potatoes and mash them. Let it cool and then add all the above mentioned ingredients. Set aside.

For the filling:
 Macaroni/Pasta .......... 1 cup cooked ( use small variety or take any cooked pasta and cut into small pieces)

Onion .......... 1 small ( chopped finely)
Tomato ........ 1 large ( cut into small pieces)
Ketchup ....... 1 tbsp
Garlic ......... 1 tsp
Red chilli powder .. 1/4 tsp ( add more if you prefer spicy)
Cumin powder ... 1/2 tsp
Coriander powder .. 1/2 tsp
Salt ...... to taste
Oil ..

To make the filling:



Heat oil in a pan and add the garlic and onion. Saute for a few minutes and add the tomatoes. Cover until they are cooked. Now add all the spice powders and salt and ketchup. Let it cool. Finally stir in the (macaroni) pasta and mix well. Let it cool before using.

 Also you need:
Bread crumbs ... 1 cup for rolling.
Oil for shallow frying.


 Method:
1. Spread a plastic sheet or cling film on the table top / kitchen platform.

2. Sprinkle a handful of bread crumbs. Take half of the prepared mashed potato. Pat it with the hand into a round shape about half inch thick.

3. Similarly make another one of the same size.

4. Spread the filling on it and carefully lift the plastic sheet to place the other one on top of it.

5. Press it again with the palm to make it firm and even.

5. Cut into triangles. (You can cut in any shape you prefer)
6. Sprinkle bread crumbs on top.

7. Heat a little oil in a non stick pan and shallow fry the slices turning them carefully until crisp.