Wednesday, September 30, 2015

VEG BURGER / MIXED VEGETABLE CUTLETS


Burgers have always been a favourite choice of everyone among the fast food, specially kids. One can easily make them at home without much effort with basic veggies always available in every kitchen. If you are fond of baking you should bake the buns at home too as they are much healthier without any preservatives added to them for increasing the shelf life. So make and enjoy your home made burgers with your choice of accompaniments and sauces and chips or French fries.


Ingredients:
Burger buns ... as required (see the recipe for home made buns - HERE )
Potatoes ... 2 small
Carrots ..... 1 small
Green peas .. 1/2 cup
Fresh bread crumbs .. 1/4 cup + a little for coating.
Dry mint leaves ... 1/2 tsp (or few fresh leaves chopped finely)
Chilli powder ..... 1/2 tsp (adjust as you like)
Cumin powder ... 1/2 tsp
Salt .................. to taste
Oil .... to fry

For toppings:
Lettuce leaves - as needed
Carrot ......... grated
Mayonnaise .. 1 tbsp
Chilli sauce or tomato ketchup
Onion slices
Tomato slices
Sliced cheese (optional)
Cherry tomato .. for garnishing


Method:
1. Boil the vegetables and mash them.
2. Add salt, cumin powder, chilli powder, mint leaves, salt and bread crumbs. Mix well.
3. Make cutlets and coat them with bread crumbs. Fry them and set aside.
4. Make a salad with grated carrots, chopped lettuce leaves and mayonnaise.
5. Slice the burger buns and place the lettuce leaf on each base.
6. Keep a tomato slice and spoon some salad over it.
7. Place a fried burger and a slice of onion. Spoon some sauce of your choice.
8. Place the bun slice and garnish using a sate stick and cherry tomato.

PANCH PHORAN



Panch Phoran, meaning five spices is a spice mix mostly used in Bengali Cuisine. Usually we use the whole spices but if you like you may crush them lightly before using too. Generally the spices are mixed in equal proportion but I prefer to reduce the quantity of fenugreek seeds as they are bitter. You can mix the spices in large quantity and store them for later use to make it convenient.

 Panch Phoran Ingredients:

Mustard seeds ... 1/2 tsp
Fennel seeds .... 1/2 tsp
Fenugreek seeds .. 1/4 tsp
Nigella / onion seeds ....... 1/2 tsp
Cumin seeds ...... 1/2 tsp

This quantity is for single use.
You can mix more quantity and store for later use.


Tuesday, September 29, 2015

PRAWN LAKSA




This lovely laksa curry dish can be warming during cooler weathers.. the tangy, spicy noodle soup has delicious flavours of the herbs and spices from the  laksa paste which is the key ingredient  and also the fresh prawns and coriander. It makes a complete meal on its own and is quite filling... a treat for spicy food lovers like me .. I would highly recommend this dish if you enjoy spicy food.

Ingredients:
Prawns ... 200 gms
Rice noodles .. 75 gms
Laksa paste ... 1 tbsp
Coconut milk ..1 cup
Bean sprouts ... half cup (long sprouts)
Snow peas .... 5-6 (cut diagonally)
Spring onion ... 1 stem (use the white part)
Coriander leaves .... handful (you can also use basil leaves )
Fish sauce .... 1 tbsp
Salt ... to taste
Sugar ... 1 tsp
Lemon wedges ... for garnishing
Oil ..... 2 tbsps (sesame or peanut oil preferably)

See home made laksa paste recipe - HERE 


Method:
1. Take water in a pot. Add salt. When it starts boiling tip in the rice noodles. After one boil remove from the gas. Cover it and leave for 10 - 15 minutes. The noodles will be done.
2. Strain the noodles and run under cold water to keep them separate.
3. Heat sesame oil in a pan and add the cleaned prawns. You may leave the tails intact if you like.
4. Saute for a minute until they change colour.
5. Now add the laksa paste and saute.
6. Add the snow peas and spring onion strips.
7. Add 3 cups of water and simmer for few minutes until the prawns are done.
8. Now add the coconut milk.
9. Season with salt, sugar and fish sauce. Add salt carefully as the laksa paste and fish sauce contain salt already.
10. For serving take rice noodles in individual plates. Pour the prepared laksa soup with prawns.
11. Garnish with bean sprouts, coriander leaves and lemon wedges.

Makes two large servings as a main course.




Monday, September 28, 2015

YEASTED BANANA SANDWICH BREAD



This Banana Bread is a yeasted slightly sweet sandwich bread that makes particularly excellent peanut butter sandwiches / jam sandwiches. If you flavour it with some spices mentioned below and add fruits to it you can simply relish the bread on its own.

 Here are some suggestions for flavour pairings/ combinations that go well with banana.

 Fruit - Apricot, Blueberry, Cherry, Date, Fig, Guava, Kiwi, Kumquat, Lime, Mango, Orange, Papaya, Passion Fruit, Pineapple, Pomegranate, Raspberry, Strawberry

 Spices - Cardamom, Cinnamon, Clove, Ginger, Tea Others - Caramel, Coconut, Coffee, Dark Chocolate, Hazelnut, Honey, Macadamia, Maple, Oatmeal,Pecan, Walnuts, White Chocolate


Ingredients:
Flour ..... 2 cups plus more for dusting.
Bananas .. 1 large or 2 small (make about 1/2 to 3/4 cup puree)
Butter ... 10 gms
Yeast .... 1 tsp
Salt ...... 1/2 tsp
Honey .. 1 tbsp
Sugar ... 1 tbsp
Cinnamon ... 1/2 tsp
Milk ....... 1/4 cup

Method:




 Take 1/4 cup lukewarm water. Add sugar and spoon the yeast. Keep it in a warm place until frothy.







Mix the cinnamon powder in the flour in a large bowl.Add sugar, salt, honey, banana puree and butter.







Knead adding the fermented yeast and as much milk required to make a soft dough.







Remove it on the powdered surface for kneading.








Knead it well for 4-5 minutes with the palm of your hand knocking it.









Place in a greased bowl. Cover with a foil and allow it to rise until double in volume.








It takes about 2 hours (more time in winter)









Gently deflate the risen dough and shape it into a smooth loaf .







Grease a loaf tin (8 and 1/2 by 4 and 1/2 ) . Place the bread loaf into it with the folded side down.



Cover the tin and allow it to rise again for 1 hour or more until well risen.Brush it with a little milk on top. If you like you can sprinkle some oats on top otherwise leave it plain.



Bake in a pre-heated oven at 180 C  ( 350 F )for about 40 to 45 minutes.





Allow the bread to cool before slicing it.








Note: The time and temperature may vary a little depending on the size and type of oven used.

Adapted from : ( http://www.kingarthurflour.com/recipes/yeasted-banana-sandwich-bread-recipe)

Linking to :
We Knead To Bake # 31 - My Diverse Kitchen 

Sunday, September 27, 2015

ACHARI MASALA / ACHARI SPICE MIX

This is a nice spice mix to prepare and keep handy to make achari dishes. The main five spices are dry roasted lightly and ground to a coarse texture. You can add the remaining spice powders like turmeric, mango powder, garam masala, coriander powder and red chilli powder later while cooking or you can even mix them together and store which makes things much easier.


5 key ingredients of Achari Masala:

Fenugreek seeds/ methi dana  ... 1/2  tsp
Onion seeds / kalonji ............ 1 tsp
Cumin seeds / jeera ... 1 tsp
Mustard seeds / rai ... 3/4  tsp
Fennel seeds / saunf ... 1 tsp

Grind these ingredients with or without roasting(lightly) to a coarse texture.



Other spice powders to mix in the achari masala:
Garam masala ......... 1 tsp
Amchoor powder .... 1/2 tsp
Red chilli powder .. 1/2 tsp
Turmeric powder ... 1/2 tsp
Coriander powder ... 1 tsp

Mix these spice powders with the roasted and ground achari masala for ready use.
This portion is for 1 kilo mutton / chicken
You can make as much  quantity as  you want to store increasing the spices accordingly.

Friday, September 25, 2015

PINEAPPLE RASAM


Rasam can be classified as a South Indian soup.. It is usually served with plain rice but you can relish it like soup too. In South Indian homes it is made every day with a different flavours like garlic, shallots, ginger, tomato, pineapple etc etc... I had tasted the pineapple rasam for the first time in Hotel Sarvana Bhavan (Chennai) long time back when I lived there. The taste is really unique.


Ingredients:
Cooked toor dal ... 2-3 tbsps
Pineapple ............. 2 slices
Rasam powder .... 1 tsp
Tomatoes ............. 1
Coriander leaves .. 1 tbsp
Turmeric powder .. 1/4 tsp
Salt ............. to taste
Sugar ......... 1/2 tsp or a small piece of jaggery (optional)
Tamarind .. soak lemon sized piece in a small bowl of water

Tempering:
Mustard seeds .. 1 tsp
Asafoetida ..... a pinch
Dry red chillies .. 1-2
Curry leaves ..... 1 sprig
Oil ....... 1 tbsp

Method:
1. Cut one slice of pineapple into small pieces and grind the other one to a fine paste.
2. Heat oil in a pan and add the tempering ingredients.
3. When they crackle, add the crushed garlic and saute until it is fried.
4. Now add the tamarind water and the cooked toor dal.
5. Tip in the chopped tomatoes and pineapple pieces and also the pineapple paste.
6. Season with salt, sugar, rasam powder and turmeric powder.
7. Allow the rasam to simmer for 4-5 minutes.
8. Add the coriander leaves. and remove from the gas.

See home made rasam powder recipe - HERE 

Thursday, September 24, 2015

CHICKEN AND BARLEY SOUP


Try out this healthy and hearty chicken barley soup. I have made it thin and light just with chicken but you may also add some vegetables to it and make the consistency thicker if you like. Carrots, celery, fennel, leek and mushrooms taste good in this soup.

Ingredients:
Chicken ...... 150 gms (boneless strips)
Pearl barley ......1/4 cup
Garlic ............. 2 cloves (crushed)
Red onion ...... few slices
Parsley or coriander .. handful
Cinnamon ...... 1 small piece
Bay leaf ........ 1
Black or white pepper ... for tempering
Salt ...... to taste
Olive oil ....... 1 tbsp

Method:
1. Soak the pearl barley for couple of hours. Pressure cook it with 2 cups of water and a little salt until half done.
2. Remove the barley along with water into a bowl.
3. In the pressure cooker pour the oil and saute the crushed garlic.
4. Add onion and stir fry for a minute until translucent.
5. Tip in the chicken strips and saute until the colour changes.
6. Add the half done barley along with the water.
7. Add the cinnamon and bay leaf. Add a little salt.
8. Add 2 - 3 cups water as per your liking of the consistency.and close the cooker.
9. Cook for 2-3 whistles until done.
10. Open the cooker after it cools  down.
11. Discard the cinnamon and bay leaf.
12. Season with black pepper and coriander or parsley leaves.

Serves 2

Wednesday, September 23, 2015

CHEESE AND VEGETABLE FRITTERS / CHEESE PAKORAS (Continental Style)



Cheese and vegetable fritters are perfect for munching at tea time or with drinks. I am sure all the kids would love them too as they have no spices or chillies. Those who enjoy hot stuff can relish them with a spicy dip / sauce. The addition of vegetables can be variated according to the availability. Non vegetarians can add one egg to the batter too..


Ingredients:
APF / maida ......... 2-3 cups
Parmesan cheese ... 1 cup (grated)
Carrot ................ 1/4 cup (grated)
Green capsicum .. 1/4 cup (diced)
Red Capsicum ..... 1/4 cup (diced)
Spring onions ...... 1/4 cup (diced)
Egg .............. 1 (optional )
Baking powder .... 2 pinches
Dried oregano ..... 1 tsp
Dried basil...........  1 tsp (orfew fresh leaves chopped)
White or black pepper .... 1/4 tsp
Salt ............ to taste (add carefully as the cheese is already salty)
Oil ............ to fry.



Method:
1. Mix together all the diced vegetables, flour, cheese, salt, herbs and pepper.
2.  Make a thick batter adding sufficient water.
3. Heat oil in a pan.
4. Drop small portions of batter using a spoon or with your hand into the hot oil.
5. Reduce the flame and fry the fritters turning them occasionally until they are crisp and golden.
Serve hot with any sauce.

Tuesday, September 22, 2015

THAI RED CHICKEN CURRY


Thai cuisine is my favourite as I love spicy food. It is not time consuming when you have the sauces handy. I prepare and store them ahead of time to make it easier. Here is an easy Thai red chicken curry recipe for you to prepare a delicious meal for your family. The home made Thai red curry paste makes the curry aromatic and flavourful. Serve it with plain boiled Jasmine rice and enjoy your "at-home" Thai curry meal.



Ingredients:
Chicken ..... 250 gms (preferably boneless)
Thai red curry paste ..... 2-3 tbsps ( add according to your taste and liking)
Red capsicum/ bell pepper .. 1/4 cup (cut into cubes)
Snow peas ..... few pods (cut into big pieces)
Carrot ..... few thin slices
Baby corn ... 2-3 (cut into 2 )
Shiitake mushrooms .. 1/4 cup (sliced)
Cherry tomatoes ..... few
Shallots .......... 6-7 (peeled and cut)
Basil leaves ... few
Kaffir lime leaves .. 1-2
Lemon grass .... 2-3 pieces
Coconut milk .... 1 cup
Garlic ..... 2-3 pieces (crushed)
Soy sauce ..... 1 tsp (for marination)
Fish sauce ........ 1 tsp
Sugar ............... 1/2 tsp
Lemon juice .... 1 tbsp
Oil .................. 2-3 tbsps
Salt ................ to taste (add carefully as the fish sauce is quite salty)

See Thai Red Curry Paste recipe - HERE 


Method:
1. Cut the chicken into cubes and marinate it with little soy sauce and garlic paste.
2. Cut all your vegetables and keep them ready before you start cooking.
3. In a wok heat oil and fry the chicken pieces until they change the colour. Add the lemon grass and kaffir lime leaves while frying.
4. Now add the shallots and all the vegetables one by one (except cherry tomatoes) stirring so that they get cooked evenly.
5. Take care not to overcook the vegetables as they have to remain slightly crunchier.
6. Add the coconut milk and half a cup of water.
7. Stir in the fish sauce, lemon juice, sugar and salt to taste.
8. Tear a few basil leaves and add to the boiling gravy along with the cherry tomatoes.
9. Simmer for one minute and swith off the gas.
10. Discard the lemon grass and kaffir lime leaves before serving.Garnish with fresh basil leaves.



Note: You can replace the shiitake mushrooms with any other variety if they are not available.

Monday, September 21, 2015

POACHED EGG CURRY WITH ONIONS ( Dry Version )


Here is a dry version of poached curry that can be prepared in a jiffy as most of the ingredients are basic. It can be called a variation of egg bhurji. Instead of scrambling the eggs, just make space between the onion masala and break the eggs, top them with spices and simmer until done.

Ingredients:
Eggs .... 4 (or as needed)
Onions .. 2 medium (chopped finely)
Tomato .. 1
Green chillies .. 1-2
Coriander leaves .. handful
Garlic paste ... 1 tsp
Ginger paste .. 1 tsp
Coriander powder .. 1 tsp
Cumin powder ...... 1 tsp
Turmeric powder ... 1/4 tsp
Red chilli powder ... 1/4 tsp
Salt ............ to taste
Oil .......... 3-4 tbsps

Method:
1. In a sauce pan or skillet heat about 2 tbsps of oil.
2. Add the finely chopped onions and saute until translucent.
3. Now tip in the ginger garlic paste and green chilies. Saute.
4. Add the tomatoes and simmer until they are cooked.
5. Now add the salt and spice powders mentioned above. Stir well to mix.
6. Make space between the onion masala and spoon a little oil.
7. Break the eggs and sprinkle a little salt and spice powders.
8. Add chopped coriander leaves.
9. Cover with a lid and simmer until the eggs are done.
10. Serve with rotis or bread.

Sunday, September 20, 2015

THAI RED CURRY PASTE


Thai red curry paste is very easy to make and home made is always better than the store bought ones which have preservatives. The chilli level can be adjusted to your liking. If you want it a bit milder you can add a little tomato puree. Traditionally this paste is made in a pestle and mortar but if you don't have you can use a food processor.

Ingredients:
Fresh red chillies ... 8 -10
Lemon grass ........ 1 stalk (use the white part)
Kaffir lime leaves .... 2-3
Coriander stems ....... 1/4 cup (chopped)
Shallots ........... few
Galangal ............ 1 inch piece
Garlic ................ 1 pod
Lemon juice ..... 1-2 tbsps
Coriander seeds .... 1 tbsp
Black or white pepper corns ... 1 tsp
Shrimp paste ........ 1 tsp
Salt .... 1/4 tsp

Method:
1. Dry roast the coriander seeds.
2. Peel the shallots, garlic, galangal and cut into small pieces.
3. Chop the, kaffir lime leaves, lemon grass and coriander stems.
4. Grind all the ingredients to a smooth paste.

Note: You may add a little coconut milk to make the grinding easy. If you want to store the curry paste saute it in oil. Add enough oil to cover the sauce to keep it good for a longer period.

Saturday, September 19, 2015

HIBISCUS TEA



I had seen this recipe in the Master Chef India - season 4 (extra class session) by none other but Chef Sanjeev Kapoor. I had been wanting to try it out since a long time. Served hot or cold this tea is supposed to have lot of health benefits, specially in keeping the high BP under control. Therefore it is not recommended for those having a low BP. Research also shows that this tea can keep the obesity and diabetes under control.
Various countries have their own traditional recipes of making this beverage. Only the petals of this flower are used along with other ingredients like cinnamon, lemon grass, honey, lemons or oranges, ginger, cardamoms  etc etc.. to add to the flavour. You can try out endless variations.


Ingredients:
Hibiscus flowers ... 4-5
Lemon grass..... small piece
Cinnamon .......... 1 small piece
Ginger ............... 1 tsp
Lemon juice ..... 1 tbsp
Honey or sugar .. as needed


Method:
1. Wash the flowers well and separate only the petals for using. Discard the other parts.
2. Boil about half a litre of water and tip in the ingredients.
3. Add the lemon juice to get a lovely red colour. This was an important tip given by the chef.
4. Add the sugar or honey according to your liking.
5. Strain and serve it hot or chilled.

Important Note : This tea is not recommended for people with low BP 


Friday, September 18, 2015

SPAGHETTI IN PESTO SAUCE


A delicious recipe of spaghetti with home made pesto sauce that can me made in minutes. Basil walnut pesto is my favourite among the Italian sauces. It is rich but healthy as it has good fats from walnuts and olive oil. I have used whole wheat spaghetti which is a healthier option. Take care not to overcook the spaghetti. Toss it plain in the sauce or add any vegetables or meats if you like. My personal preference is shitake mushrooms. I have fallen in love with this variety of mushrooms, they are nice and fleshy. Also added a few cherry tomatoes to get a lovely look to the platter.

Ingredients:
Spaghetti .... 150 gms ( I used whole wheat spaghetti)
Pesto sauce ..  1/4 cup
Cherry tomatoes .. few
Shitake mushrooms .. 2 large (cut into long strips and saute)
Garlic ..... 1 clove (crushed)
Basil leaves ... few
Parmesan cheese ... 1 tbsp
Olive oil .... 2 tbsps.
Salt .... to taste

For Pesto Sauce:



Basil leaves ... 1 cup
Olive oil ....... 3-4 tbsps
Garlic ........... 2 cloves
Parmesan cheese .. 2 tbsps (grated)
Walnuts .......... handful
Lemon juice or vinegar ... 1 tsp
Salt ............. to taste

Blend all the ingredients together. Use as required. You can even freeze it for future use.


Method:
1. Boil the spaghetti in a large pan adding salt and a little oil to the water.
2. Take care not to make it mushy. It has to be al dente. Strain it and run under cold water.
3. In a wok heat the olive oil and saute the crushed garlic.
4. Add the pesto sauce and stir for a minute or two.
5. Add the spaghetti, cherry tomatoes, sauteed shitake mushrooms, few basil leaves and cheese.
5. Stir carefully until the spaghetti is coated well with the sauce.
Serve immediately. You can add extra cheese on top if desired.



Thursday, September 17, 2015

BASIL WALNUT PESTO


Basil walnut pesto is my favourite among the Italian sauces. It is rich but healthy as it has good fats from walnuts and olive oil. You can also replace walnuts with pine nuts or any other ones you prefer. This sauce can be used for all kinds of pastas and also as a topping for bruschetta along with other ingredients like onions, tomatoes, mozarella etc etc....


Ingredients:
Basil leaves ... 1 cup
Olive oil ....... 3-4 tbsps
Garlic ........... 2 cloves
Parmesan cheese .. 2 tbsps (grated)
Walnuts .......... handful
Lemon juice or vinegar ... 1 tsp
Salt ............. to taste

Method:
1. In a mini food processor blend the basil leaves, garlic and walnuts.
2. Tip in the cheese, lemon juice , olive oil and salt.
3. Blend further for a few seconds.
4. You can also freeze it for later use.

Tuesday, September 15, 2015

RED LENTIL AND CHICKEN SAUSAGE SOUP.


Try out this delicious mint and oregano flavoured red lentil soup with tasty bites of chicken sausage. Vegetarians can skip the sausage and add mushrooms instead.

Ingredients:
Red split lentils ... 1 cup
Red onion ......... 1 (sliced about 1/4 cup)
Olive oil ....... 2 tbsps
Garlic ........ 1-2 cloves (crushed)
Tomato Puree ... 100 gms ( about 1/2 cup)
Lemon juice .... 1-2 tbsps
Chicken sausages ... 2
Dried oregano ...... 1/2 tsp
Paprika ................  1/2 tsp
Fresh mint leaves ... 3-4
Salt ..... to taste


Method:
1. Heat oil in a pan and saute the sliced red onion until it softens.
2. Add the crushed garlic and stir.
3. Now add the soaked red lentils and 4 cups of water.
4. Bring to a boil and simmer it.
5. When it is half done add the tomato puree, dried oregano, chopped mint leaves, salt and paprika powder.
6. Simmer it stirring occasionally.
7. Slice the chicken sausages and saute them in a small pan.
8. Add them to the simmering soup and also add the lemon juice.
9. Adjust the consistency of the soup to your liking.
10. Serve it with any bread you prefer.



Monday, September 14, 2015

LAKSA PASTE


Laksa paste is used in many Thai, Malay and Asian cuisines. Laksa is a popular spicy soup with the combination of noodles and chicken, fish or shrimps with coconut milk and a spoonful of laksa paste is added to flavour it.. This paste can also be used as a rub for grilled meats, chicken or fish. Traditionally this paste is ground in a pestle and mortar but you also may grind it in a food processor. You can grind  a large quantity and store it in a refrigerator. Covered with a layer of oil it should last for a month or even more. Though we get ready to use paste these days a home made version is always a better option.

Ingredients:
Red chillies ... 7-8
Red onion ..... 1
Lemon grass .. 2 stalks (use only white part)
Coriander stalks ... 1/2 cup
Galangal ..... 2 inch piece
Fresh turmeric .... 1 inch piece (if you can't find it use turmeric powder)
Garlic ........... 7-8 cloves
Shrimp paste .. 2 tsps (optional)
Ground coriander ... 1 tsp
Paprika or Kashmiri chilli powder .. 1/2 tsp (to get rich red colour)
Cashew nuts or any nuts ... few
Vinegar or tamarind juice .. 2-3 tbsps.
Salt ........ to taste
Sesame oil or peanut oil ... 5-6 tbsps

Method:
1. Peel galangal, onion, garlic  and fresh turmeric, Cut into small pieces.
2. Wash the chillies and cut them into pieces. If you can't find fresh red chillies then soak the dry ones in hot water for few hours and use instead.
3. Grind all the ingredients to a coarse paste. Traditionally it is ground in a pestle and mortar.
4. Heat oil in a pan and saute the paste.
5. Cool it and store in a sterilized container.
6. Refrigerate it.

Sunday, September 13, 2015

CHICKEN RASAM / KOZHI RASAM / CHETTINAD KOZHI SAARU


Chicken rasam is popular in Chettinad region where it is traditionally made in some temples during Kali puja as an offering. It can be classified as a hot and tangy Indian soup. You can serve it as an appetizer or with plain rice. It really tastes awesome. Try to make it with country chicken if available and preferably with bones..

Ingredients:
Chicken ..... 6 pieces.(small pieces)
Cooked toor dal ... 2 tbsps
Tamarind .... lemon size (soaked)
Tomato .... 1
Garlic ..... 3-4 cloves (crushed)
Cinnamon stick ... 1 inch piece
Cloves ............. 3-4
Rasam powder .... 2 tsps
Red chilli powder .. 1/4 tsp
Turmeric powder ... 1/8 tsp
Sugar or jaggery .... 1 tsp
Salt ................ to taste
Oil ........ 2 tbsps
Coariander leaves .. handful.

For tempering:
Mustard seeds ... 1 tsp
Asafoetida ....... one pinch
Dry red chillies ... 1-2
Curry leaves ..... 1 sprig


Method:
1. Marinate the chicken pieces with salt, turmeric and chilli powder.
2. Boil toor dal and set aside.
3. Soak the tamarind.
4. In a pressure cooker heat 1 tbsp oil and add the cinnamon and cloves.
5. When they give out a nice aroma tip in the marinated chicken pieces and saute.
6. Add the crushed garlic and tomato pieces. Saute for a minute and add 2 cups of water.
7. Close the lid and pressure cook for 5-6 whistles or until the chicken is done. Country chicken takes a little longer to cook. Check it out and cook as required.
8. Open the pressure cooker after it cools down and remove the chicken pieces. Strain the broth.
9. Pour the strained broth into a pan and add the cooked toor dal, tamarind juice, salt to taste, sugar or a small piece of jaggery to balance the taste.
10. When it starts to boil, add the chicken pieces, rasam powder and coriander leaves.
11. After simmering for a couple of minutes remove from the gas.
12. Heat the remaining oil and add the tempering ingredients.
13. When they crackle, add them to the prepared rasam. Serve with plain rice and appalams.



Note: Adding toor dal to the rasam is entirely up to you. Some people don't add but I do not like my rasam very tangy. So I always add it. You can also add small onions or any vegetables if you like. Make changes as you like.


See home made Rasam Powder recipe - HERE 

Saturday, September 12, 2015

SAOJI / SAAVJI MASALA / SAOJI SPICE POWDER



Saoji or Saavji food preparation is a very spicy one from Maharashtra. This comes from Nagpur region where there is a large Saoji community and their cuisine is supposed to be very traditional and spicy.Majority of the savji people are non vegetarian and hence preparation of variety of meat dishes is very common in the community. The spicy, meaty delicacies are made out of chicken, mutton, goat and even fish, cooked with hot chilli pepper, poppy seeds, cardamom and coconut, in a sauce thickened by sorghum flour.
Small family style restaurants called Savjikhanavali or Saoji Hotel / Bhojanalaya, found in large numbers in places like Hubli, Bangalore, Belgaum in Karnataka, Nagpur and Solapur in Maharashtra.
This spice powder can be made and stored for a long time. You can even use it for some vegetarian dishes.



For Saoji Masala :
 Black pepper corns ... few
 Cloves .................. 3-4
Dagad phool ........ 1 tsp
 Shahi jeera / kummel seeds .. 1 tsp
 Cumin seeds .................. 1 tsp
 Fennel seeds / saunf ....... 1 tsp
Nutmeg ................ 1/8 tsp
Bay leaves ................... 2
Black cardamom ........ 1
Cinnamon stick ........... 1 inch piece
Green cardamoms ...... 4-5
Mace ......................... 1
Dry red chillies .......... 4-5 (use more if you like spicy)
 Poppy seeds / khuskhus .... 1 tbsp
Dry dessicated coconut .... 2 tbsps
 Jowar ka ata / sorghum flour .... 1 tbsp

Method:

Dry roast the whole spices first. Remove from the pan.







Next dry roast the dessicated coconut on very low flame until it gives out an aroma and changes colour. Remove from the pan.






Now roast the sorghum flour taking care not to burn it..








Let the ingredients cool. Mix them together.







Grind them to a fine powder. Store it in a clean, dry sterilized container.

Print Recipe