Tuesday, June 18, 2013

TIL WALE ALOO


During my last visit to India my niece had made this delicious aloo dish...The gravy of this curry is so flavourful.... perfect with puris or rotis. I have used baby potatoes but you can make with big ones too (cut them into cubes).

Ingredients:
Baby potatoes .. 200 gms
Green chillies ... 2-3
Turmeric powder .. 1/4 tsp
Yogurt .......... 2-3 tbsps
Coconut ....... 1/2 cup (grated)
Salt ......... to taste
Oil ....... 2-3 tbsps

Dry roast and grind:
Sesame seeds .... 3 tbsps
Peanuts ........... 3 tbsps
Cumin seeds ..... 1 tsp
Cloves ......... 3-4
Green cardamoms .. 3-4

* (after grinding them to a powder, add the grated coconut and green chillies. Add some water and grind them together to a smooth paste)


Method:
1. Parboil the baby potatoes. Peel and set aside.
2. In a pan heat the oil and Add the masala paste.*
3. Add the salt and turmeric powder and keep stirring so that the masala does not stick to the pan.
4. Blend the yogurt with water ( as much gravy you want to have) and add to the masala.
5. Tip in the potatoes and stir carefully. Bring to a boil and simmer until done. As the potatoes are half boiled they take only a few minutes to cook.

TOMATO SOUP


Delicious tomato soup made in minutes with ripe and juicy tomatoes. Nothing better than this to keep you warm in winters.

Ingredients:
Tomatoes : 5
Onions : 1
Corn flour: 1 tbsp made into slurry in 1/4 cup water
Water: 3 cups
Salt to taste
Black Pepper
Milk : 2 tbsp
Sugar : 1 to 1-n-half tsp ( or add 1 tbsp. tomato ketchup)
Cream: 1 tbsp

Method:
1. Boil tomatoes and onions together for 15 minutes. Remove and peel the tomatoes. Grind both in a mixer to a smooth paste. Transfer into a pan.
2. Place the pan on fire and allow the soup to boil.
3. Add salt, sugar, pepper and water.
4.. Boil for a few more minutes. Add milk and simmer for 5 minutes.
5. Finally, add the wheat flour slurry and stir well. Remove from fire when the soup thickens.

Serve garnished with cream and pepper.



Monday, June 17, 2013

TOMATO UPMA / TOMATO BATH


Upma is a very popular breakfast dish in South India. It is made either plain or with a few variations like the addition of tomato or vegetables. 

Ingredients:
Semolina .... 1/2 cup
Water ......... 2 & 1/2 cups (boiled)
Tomato ...... 1 chopped finely
Tomato puree ... 1-2 tbsps.
Onion ............... 1 chopped finely
Green chillies .... 1
Red chilli powder ... 1/2 tsp
Turmeric powder ... 1/4 tsp.
Sambar powder ...... 1 tsp. (optional)
Ginger ............. 1tsp. (grated)
Ghee ............ 1 tbsp
Oil ............ 2 tbsp.
Salt .......... to taste

For Tempering:
Dry red chillies .... 2
Curry leaves ....... 7-8
Cashewnuts ........ 4-5
Cumin seeds ....... 1 tsp
Mustard seeds .... 1 tsp.
Asafoetida .......... a pinch


Method:
1. Heat oil in a pan. Add all the tempering ingredients. When they crackle add the chopped onion, green chillies and grated ginger. Stir fry for a minute.
2. Now add the chopped tomato, salt, turmeric powder, red chilli powder, tomato puree and the sambar powder. Mix well and add the semolina and stir fry for a minute till everything is blended.
3. Reduce the flame and add the boiling water stirring continuously to avoid lumps. At this stage add the ghee and mix it well.
Serve hot immediately with any chutney. This upma tastes good even without any chutney.
(you can prepare everything before and add the water when you are ready to serve.For variation you can also put green peas or carrots if you like.

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TUNA CUTLETS


Make this simple snack using the canned tuna fish. I find it very convenient specially when you have unexpected guests. It hardly takes time. If you prefer using a fresh one please do so after boiling or steaming the fish.

Ingredients:
Tuna fish ..... 1 can (200 gms) - you may use freshly steamed fish too.
Potatoes ....... 3-4 (boiled and mashed)
Bread crumbs .. 3-4 tbsps.
Garam masala .. 1 tsp.
Turmeric powder .... 1/4 tsp.
Green chillies ... 2 (finely chopped)
Coriander leaves ..handful (finely chopped)
Caraway seeds/kummel seeds ..... 1 tsp.
Salt .................. to taste
Oil

Method:

1. Mix the tuna, boiled potato, bread crumbs and all the other ingredients.( if using fresh fish, steam it and cool it before mixing)

2. Make cutlets in any shape, round or oval and sprinkle breadcrumbs on them.
3. Fry the cutlets and serve hot.



Saturday, June 15, 2013

TOMATO PICKLE




This is an instant tomato pickle recipe, easy to make and all the ingredients are always available in every kitchen.

Ingredients:
Tomatoes ..... 6-8
Tomato Puree .. 1 cup
Red chilli powder ....1tbsp.
Oil ................. 1 cup
Salt ................ to taste
Jaggery ....1tsp.
Garlic ..... 1 pod

(Dry Roast and grind)
Jeera seeds ....... 1tbsp.
Methi seeds ........ 1 tsp.
Mustard seeds.... 1tsp.
3-4 dry red chillies

For tempering:
Mustard seeds ..... 1tbsp.
Dry red chillies ..... 2-3
Curry leaves ......... 1 sprig
Hing .................. a pinch



Method:

1. Wash and cut the tomatoes into small pieces.
2. Heat oil and add the crushed garlic. Saute and add the tomato pieces, salt and simmer.
3. Add the dry ground masala, jaggery and the puree.
4. Stir fry till the oil separates, add the tempering.

5. Let it cool and store in the refrigerator.


Friday, June 14, 2013

TANDOORI CHICKEN


Tandoori Chicken is the most popular one from the Punjabi Cuisine. It has gained popularity worldwide and is the most preferred Indian snack. 

Ingredients:
Chicken .... 1/2 Kg (Leg and thigh pieces)
Ginger garlic paste ....1 tbsp.
Curd ....1/4 cup or 1 tbsp lemon juice
Orange red food colour
Garam Masala .... 1 tsp
Cumin powder ... 1 tsp
Salt to taste
Tandoori masala powder ....1tbsp *
(see recipe in spice powders)

Method:
1. Mix all the ingredients in a bowl.
2. Clean the chicken pieces, rub the masala and marinate for 4-5 hours.
3. Pre-heat the oven at(200 degrees C)and roast the chicken for 40 - 45  minutes turning it once.

Tip: When the chicken is done, hold the pieces over gas using the tongs to give it a burnt (tandoor/restaurant) look.

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Thursday, June 13, 2013

POTATO & BROCCOLI CUTLETS


Preparing any broccoli dish brings back memories of my dear friend Sudha . I tasted broccoli in her house for the first time.We were neighbours and had the opportunity to taste each other's dishes practically every day. She always enjoyed my food and I'm sure she would love these cutlets too specially because they are pan-fried as she is always health conscious.

Ingredients:
Potatoes ... 2 -3
Broccoli .... 2 cups (break into florets)
Bread crumbs ... 3-4 tbsps
Garlic .......... 1 tsp
Green chillies .. 2 (chopped finely)
Coriander leaves .. handful
Crushed cumin seeds .. 1 tsp
Salt .......... to taste
Oil



Method:
1. Boil the potatoes, peel and mash them.
2.Boil the broccoli florets in salt water for one minute.Drain them.
3. Heat a little oil and add garlic. Saute and add the broccoli. Stir fry and simmer to cook.
4. Mash the broccoli coarsely and add the mashed potato, salt, coriander leaves, crushed cumin seeds and bread crumbs.( You may add any other masalas or amchoor powder if you like )
5. Mix well and make the cutlets of any shape.
6. Pan-fry the cutlets with little oil in a non-stick frying pan.


TWO-WAY GRILLED FISH



Ingredients:
Pomfret or any fish with a single bone
Mint chutney* ....6-8 tbsp. (depending on the size of the fish)--
(See mint chutney recipe - HERE
Tandoori masala - 1 tsp
( See home-made Tandoori Masala recipe - HERE)
Garam masala .... 1 tsp. ( See Garam Masala recipe - HERE)
Turmeric powder .... 1/2 tsp.
Hung curd ....... 5-6 tbsp.
Red chilli powder..... 1 tsp.
Red food colour ...... a pinch
Salt to taste

Method:
1. Remove carefully the center bone of the fish and give cuts lightly on top.(both sides)

2. Clean and spread the mint chutney inside.

3. Mix all the other ingredients in tandoori masala and rub it on the fish.
4. Grease the baking tray and grill the fish 30-40 minutes, turning it once.

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Wednesday, June 12, 2013

CUCUMBER RAITA


Cool cucumber raita goes well with biriyanis and pulaos. We can have many variations by adding tomato pieces, chopped onion and coriander leaves.. or make a minty cucumber salad. I also like it with tadka / tempering of mustard seeds, asafoetida, curry leaves and dry red chillies.


Ingredients:
Cucumbers
Yogurt
Salt to taste
Sugar ... (optional)
Red chilli powder and bhuna jeera .. to garnish

Method:
1. Peel and grate the cucumbers.
2. Whisk the yogurt and add salt to taste and a little sugar if you like.
3. Mix the grated cucumber and garnish.
Enjoy different raitas with pulaos .. specially in summer.


MINTY PINEAPPLE JUICE


Summer is here and now we need to prepare some nice cooling drinks.. Here is one with mint and pineapple combo.. A perfect blend of flavours.. so refreshing !

Ingredients:
Pineapple .... 1
Mint leaves ... 1 sprig ( 7-8 leaves)
Sugar ............ 1-2 tbsps. ( as per your taste)
Water ............ 2 glasses
Salt ............... 1/8 tsp
Ginger .......... 1 small piece (optional)

Method:
1. Peel and cut pineapple into pieces ( use half of it for 2 glasses)
2. Blend all the ingredients and strain the juice.
3. Serve chilled.

GRILLED FISH WITH BASIL & TOMATO DRESSING


Sometimes you wish to eat a lighter food specially after the week-end indulgence. This is a perfect dish to try with very simple and light marination and grilled to perfection.

Ingredients:
Fish ..... 2 fillets
(select a boneless variety and thin flat fillets)

For marination:
Lemon juice .... 2 tbsps
Garlic ........ 1 tsp
Salt .............. to taste
Black pepper .. 1/2 tsp
Dried basil ....... 1 tsp

For the dressing:
Tomato .... 1 medium
Fresh basil ... handful
Olive oil ..... 2-3 tbsps
White wine .... 1/4 cup (optional)
Salt ........ to taste



Method:
1. Clean the fish fillets and marinate them with the ingredients given in the list.
2. Pre-heat the oven and place the fillets in a greased foil in a baking tray.
3. Bake the fish until done. It takes around 15 - 20 minutes.( time may vary depending on the size and thickness of the fish fillet )
4. Meanwhile prepare the dressing. Heat a little olive oil in a pan and add finely chopped tomato.
5. Temper with salt and tip in the chopped basil leaves and stir.
6. Pour the wine and boil it to reduce.
7. Remove the grilled fish in a serving plate and spoon the dressing on top.

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Tuesday, June 11, 2013

TOMATO RASAM



South Indian meal is incomplete without rasam. There are many varieties of this with a variation of flavours like ginger, tomato, garlic, pineapple etc etc.. I just love to drink it like a soup too. 

Ingredients:
Tomatoes: 5 large
Salt: to taste
Garlic: 4 pods
Turmeric: a pinch
Red Chilli powder: 1 tsp
Black Pepper: 1/2 tsp
Tamarind paste: 1 tsp
Coriander leaves: 1 tbsp

Tempering:
Mustard seeds: 1/2 tsp
Cumin Seeds: 1/2 tsp
Dry red chilli: 3
Curry leaves: 1 sprig
Rasam Powder: 2 tsp [for rasam powder recipe click - HERE]



Method:1. Pressure cook tomatoes in 1 cup water for 1 whistle. Remove the skin and blend the tomatoes coarsely.
2. Heat oil in a pan, and add all the tempering items. Then add crushed garlic and when it turn brown, add the pureed tomatoes and mix well. Add about 3 cups of water to this.
3. Add salt, black pepper, turmeric, rasam powder and coriander leaves.

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Apple Rasam








Monday, June 10, 2013

MANGO SUBMARINE



This is a sweet and tangy drink made with rose syrup,lemon juice, nimbooz or limca, and a spoonful of mango pulp floating on top.. It's really refreshing with a perfect blend of sweet and sour flavours.

Ingredients:
Mango pulp - 2 -3 tbsp.
Rose syrup - 2 tbsp. ( according to the size of the glass)
Lemon juice - 1 tsp.
Any lemony drink - I have used Nimbooz ( 7Up )

Method:
1. Pour the rose syrup in a glass and mix the lemon juice.
2. Spoon out the mango pulp carefully over it.
3. Tilt the glass and pour the lemony drink carefully on the side . The mango pulp has to float on top. (Stir it while drinking.)
Serve chilled.

Recipe source:
Rasoi Se - ETV Rajasthan
Chef : Pushpa Taneja

Recipe Video

TULIPA DE FRANGO ( Fried Chicken Wings)



This delicious and crunchy chicken snack is served in the bars and pubs in Brazil.... a perfect accompaniment with the drinks.

Ingredients:
Chicken wings ... 10 - 12
Orange juice ..... 4-5 tbsps.
Lime juice .........1- 2 tbsps
Mustard sauce ... 1 tsp
Garlic paste ...... 1 tsp
Salt ............ to taste.
Oil ........... to fry
Plain flour ... 2-3 tbsps to sprinkle on the chicken before frying
.
For the Dipping Sauce
Olive oil .... 2-3 tbsps
Vinegar ... 2 tbsps
Orange juice .. 2 tbsps
Basil or oregano ... 1 tsp. (dried) If using fresh, take a few leaves and chop very finely.
Salt ... a pinch or two
Mix all the ingredients and serve as a dipping sauce with the chicken wings.

Method:
1. Marinate the chicken wings with the juices, garlic paste and mustard sauce. (at least for an hour)
2. Heat oil for frying. Sprinkle the flour on the chicken wings and mix.
3. Deep fry until crispy and done.
4. Serve hot with the dipping sauce.

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Frango Acebolado Apperitivo




KARELA PEELS PURIS


We have all learnt from our elders not to waste anything in the kitchen. How innovative they were in creating tasty dishes even from the peels of various vegetables. Today I have made karela peels puris for the  potluck event at Jagruti's Cooking Odyssey.

Here's the recipe..



Ingredients:
Wheat flour .. 1 cup (or more as required)
Karela peels ... 1/4 cup ( finely chopped)
Crushed cumin seeds .. 1/2 tsp
Green chillies ......... 1-2 (finely chopped)
Coriander leaves ..1-2 tbsps ( finely chopped )
Turmeric powder .... 1/8 tsp
Yogurt ...... for kneading the dough (optional )
Salt ....... to taste
Oil


Method:
1. In a pan heat a little oil . Tip in the Finely chopped karela peels and stir fry them.
2. Add the green chillies, coriander leaves, turmeric powder, crushed cumin seds and salt to taste.
3. Saute until the karela peels are cooked. 
4. Add them to the wheat flour and knead to a soft dough adding enough water or yogurt.
5. Roll out into small puris and deep fry them.
Can be served with any curry , dal or even relished with dahi and pickles.


Potluck Party @ Jagruti's Cooking Odyssey

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