Tuesday, October 03, 2006
Tuesday, November 15, 2005
Vermicelli(by popular demand:-))
Serves: 4
Cooking time (approx.): 10 minutesS
tyle: South Indian
2 tablespoon(s) ghee (clarified butter) / butter
2 cup(s) broken vermicelli
1 teaspoon(s) mustard seeds
1 teaspoon(s) husked split black gram
2 green chilli(es) slit
1 sprig curry leaves
2 cup(s) warm water
4 tablespoons grated
coconut if available salt to taste
Heat half of the ghee (clarified butter) in a pan.
Fry the vermicelli, stirring continuously to a golden color on medium / low level for about 2 minute(s). Keep aside.
Heat the remaining ghee (clarified butter) in a pan.
Toss in the mustard seeds followed by the black gram.
Stir fry on medium level for about 2 minute(s) or till the mustard seeds splutter fully and the gram is red in color.
Toss in the green chillies, curry leaves and fry briefly.
Add the warm water along with salt to taste and bring to a boil. Reduce the heat and add the vermicelli.
Cover and cook whilst stirring often on low-medium level for about 3 minutes or till all the water has evaporated and the vermicelli is well cooked.
Remove from heat and stir in the grated coconut.
TIP:
Green chillies can be increased if desired.
It is better to warm more water than specified above in case it is required.
Cooking time (approx.): 10 minutesS
tyle: South Indian
2 tablespoon(s) ghee (clarified butter) / butter
2 cup(s) broken vermicelli
1 teaspoon(s) mustard seeds
1 teaspoon(s) husked split black gram
2 green chilli(es) slit
1 sprig curry leaves
2 cup(s) warm water
4 tablespoons grated
coconut if available salt to taste
Heat half of the ghee (clarified butter) in a pan.
Fry the vermicelli, stirring continuously to a golden color on medium / low level for about 2 minute(s). Keep aside.
Heat the remaining ghee (clarified butter) in a pan.
Toss in the mustard seeds followed by the black gram.
Stir fry on medium level for about 2 minute(s) or till the mustard seeds splutter fully and the gram is red in color.
Toss in the green chillies, curry leaves and fry briefly.
Add the warm water along with salt to taste and bring to a boil. Reduce the heat and add the vermicelli.
Cover and cook whilst stirring often on low-medium level for about 3 minutes or till all the water has evaporated and the vermicelli is well cooked.
Remove from heat and stir in the grated coconut.
TIP:
Green chillies can be increased if desired.
It is better to warm more water than specified above in case it is required.
Thursday, September 29, 2005
Fried Noodles!
Since most of the previous postings were recipes that I got from various sites and from friends via email, i thought i'd add something which i consider to be an original, call them "van gogh" noodles if u like:-)
Ok the way i cook i normally add eggs, but you can substitute eggs with chicken,beef or any meat you like!
Ingredients:(based on a serving for 2)
2 packs of mr.noodles(yea the 30Cent ones:-), you can use fancy chinese noodles if you like, depends on taste, i like mr.noodles)
2 tbps of oil
1 egg(scrambled with lottsa pepper)
red chilli powder(paprika for the ones who do not like it to too spicy:-)) 1 tbsp
chopped carrots,mushrooms,green peppers,onions 1/2 cup
mustard seeds,cumin seeds 1 tsp
soya sauce 1/2 tsp
salt to taste
corriander leaves to garnish
Boil the noodles for about 2 mins, make sure they are not completely done(not sticking to each other:-)), drain the water and let it stay
Heat the oil in a pan,add cumin and mustard seeds and when they start to crackle add the veggies
add the red chilli powder and heat on a low flame till onions are golden brown
add salt to taste
add the scrambled eggs
mix for about 2 mins on a low flame
add the noodles and fry it for about 2-4 mins and also mix the soya sauce
Serve hot, garnish with corriander leaves!
Quick and dirty "van gogh" noodles ready to eat :-)
Ok the way i cook i normally add eggs, but you can substitute eggs with chicken,beef or any meat you like!
Ingredients:(based on a serving for 2)
2 packs of mr.noodles(yea the 30Cent ones:-), you can use fancy chinese noodles if you like, depends on taste, i like mr.noodles)
2 tbps of oil
1 egg(scrambled with lottsa pepper)
red chilli powder(paprika for the ones who do not like it to too spicy:-)) 1 tbsp
chopped carrots,mushrooms,green peppers,onions 1/2 cup
mustard seeds,cumin seeds 1 tsp
soya sauce 1/2 tsp
salt to taste
corriander leaves to garnish
Boil the noodles for about 2 mins, make sure they are not completely done(not sticking to each other:-)), drain the water and let it stay
Heat the oil in a pan,add cumin and mustard seeds and when they start to crackle add the veggies
add the red chilli powder and heat on a low flame till onions are golden brown
add salt to taste
add the scrambled eggs
mix for about 2 mins on a low flame
add the noodles and fry it for about 2-4 mins and also mix the soya sauce
Serve hot, garnish with corriander leaves!
Quick and dirty "van gogh" noodles ready to eat :-)
Vegetable Biryani
Ingredients:
Basmati rice 2 cups
Mixed vegetable(cauliflower, potato, carrot, french beans) 1 cup
Green peas 150 grams
Thinly sliced onion 3
Thin sliced green chillies 2
Salt to taste
Red chilli powder 1 tsp.
Cinnamon, caraway seeds 2 tsp.
Cloves 4
Black pepper powder 1/2 tsp.
Tomatoes 4
Yogurt:Plain (curd) 1/2 cup
Vegetable oil 4 tbsp.
Mustard seeds 1/2 tsp.
Dry fruits (cashew nuts, raisin) 3 tbsp.
Method:
1.
Wash rice well before cooking. Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits .Cook it in pressure cooker (wait for one whistle and then switch off the gas). You can also cook it in a pan or do microwave cooking just the same way as you cook ordinary rice.
2.
Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Also fry the green peas.
3.
Then fry mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder for about half minute and then add onions. Fry till the color of onion changes to pink.
4.
Add salt and red chilli powder and stir it properly.
5.
Add fine chopped tomatoes and fry till they are properly cooked.
6.
Next add yogurt (fine) and stir well. Heat it for about 10 seconds.
7.
Add all the fried vegetables.
8.
Lastly add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
Keep the vegetable biryani in a serving dish. Decorate with dry fruits and green coriander leaves.
Basmati rice 2 cups
Mixed vegetable(cauliflower, potato, carrot, french beans) 1 cup
Green peas 150 grams
Thinly sliced onion 3
Thin sliced green chillies 2
Salt to taste
Red chilli powder 1 tsp.
Cinnamon, caraway seeds 2 tsp.
Cloves 4
Black pepper powder 1/2 tsp.
Tomatoes 4
Yogurt:Plain (curd) 1/2 cup
Vegetable oil 4 tbsp.
Mustard seeds 1/2 tsp.
Dry fruits (cashew nuts, raisin) 3 tbsp.
Method:
1.
Wash rice well before cooking. Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits .Cook it in pressure cooker (wait for one whistle and then switch off the gas). You can also cook it in a pan or do microwave cooking just the same way as you cook ordinary rice.
2.
Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Also fry the green peas.
3.
Then fry mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder for about half minute and then add onions. Fry till the color of onion changes to pink.
4.
Add salt and red chilli powder and stir it properly.
5.
Add fine chopped tomatoes and fry till they are properly cooked.
6.
Next add yogurt (fine) and stir well. Heat it for about 10 seconds.
7.
Add all the fried vegetables.
8.
Lastly add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
Keep the vegetable biryani in a serving dish. Decorate with dry fruits and green coriander leaves.
Samosas!
Ingredients:
For filling:
Mashed potatoes 2 cups
Cooked green peas 1/2 cup
Chopped green coriander leaves 2 tbsp.
Dry fenugreek leaves (Buy it at the Indian Store! )1 tbsp.
Aniseed ! (Buy it at the Indian Store!)2 tbsp.
Black pepper powder 1/4 tsp.
Red chilli powder (Buy it at the Indian Store! )1/2 tsp.
Turmeric powder (Buy it at theIndian Store! )1/4 tsp.
Ginger paste 1 tsp.
Chopped green chillies 2
Chopped onions 1/2 cup
Salt to taste
Vegetable oil 2 tbsp.
For Samosa Dough:
Refined flour 1 cup
Butter 1/3 cup
Baking powder 1/4 tsp.
Salt 1/4 tsp.
Cold water about 1/4 cup
Method:
1.
Heat oil in a pan. Add chopped onions and green chilli and fry over medium heat, until light brown.
2.
Add green peas, ginger paste, chopped green coriander leaves, fenugreek leaves, red chilli powder, black pepper powder, turmeric powder, aniseed and salt. Fry for 2 minutes.
3.
Add mashed potatoes and stir. Fry for about 5-6 minutes. Switch off the gas.
4.
For the dough, first sieve the flour and then add salt, baking powder and ghee into it. Mix well.
5.
Add cold water and knead into a smooth dough.
6.
Keep the dough for half an hour, covered with wet cloth. Then knead it once again.
7.
Make small balls of almost equal size and roll out the balls to approximately five inches in diameter. Cut the circle in half and each half makes one samosa.
8.
Shape it into a cone and stuff it with the potato filling. Apply water on the edges and seal the edges.
9.
Heat oil in a deep frying pan / kadhai on high. Deep fry the samosas on medium heat until golden brown.
Serve hot.
For filling:
Mashed potatoes 2 cups
Cooked green peas 1/2 cup
Chopped green coriander leaves 2 tbsp.
Dry fenugreek leaves (Buy it at the Indian Store! )1 tbsp.
Aniseed ! (Buy it at the Indian Store!)2 tbsp.
Black pepper powder 1/4 tsp.
Red chilli powder (Buy it at the Indian Store! )1/2 tsp.
Turmeric powder (Buy it at theIndian Store! )1/4 tsp.
Ginger paste 1 tsp.
Chopped green chillies 2
Chopped onions 1/2 cup
Salt to taste
Vegetable oil 2 tbsp.
For Samosa Dough:
Refined flour 1 cup
Butter 1/3 cup
Baking powder 1/4 tsp.
Salt 1/4 tsp.
Cold water about 1/4 cup
Method:
1.
Heat oil in a pan. Add chopped onions and green chilli and fry over medium heat, until light brown.
2.
Add green peas, ginger paste, chopped green coriander leaves, fenugreek leaves, red chilli powder, black pepper powder, turmeric powder, aniseed and salt. Fry for 2 minutes.
3.
Add mashed potatoes and stir. Fry for about 5-6 minutes. Switch off the gas.
4.
For the dough, first sieve the flour and then add salt, baking powder and ghee into it. Mix well.
5.
Add cold water and knead into a smooth dough.
6.
Keep the dough for half an hour, covered with wet cloth. Then knead it once again.
7.
Make small balls of almost equal size and roll out the balls to approximately five inches in diameter. Cut the circle in half and each half makes one samosa.
8.
Shape it into a cone and stuff it with the potato filling. Apply water on the edges and seal the edges.
9.
Heat oil in a deep frying pan / kadhai on high. Deep fry the samosas on medium heat until golden brown.
Serve hot.
Sunday, September 11, 2005
Sunday Menu
1. Vegeterian Dish
Palak Paneer
Ingredients:
Palak(Spinach) 1/2 kg
Paneer(Cottage Cheese) 100 grams
Onion 1
Butter 3 tbsp.
Bay leaves 2-3
Cumin seeds 1 tsp.
Salt to taste
Black pepper powder 1/4 tsp.
Ginger-garlic paste 3/4 tsp.
Green chilli paste 1/2 tsp.
Garam Masala Powder 1 tsp.
Vegetable oil as required
Method:
1. Mix ginger-garlic paste, green chilli paste and some water with spinach. Pressure cook it for about 7-8 minutes (just before the first whistle).
2. Cut paneer into small cubes. Keep 3 cubes separately for decoration.
3. Heat oil in a pan. Fry the paneer pieces on 'medium' heat till they turn slightly brown. Set the paneer pieces aside.
4. Heat 2 tbsp. of butter. Fry bay leaves and cumin seeds. Add chopped onion. Fry until the onions become pink.
5. Add salt, black pepper powder, garam masala. Stir well.
6. Add paneer and cooked spinach (grinded). Mix well.
7. Put palak paneer in a baking tray .
8. Add rest of the butter. Bake for 1/2 hour at 180 deg C.
Grate the paneer kept aside for decoration. Decorate. Palak paneer is ready to serve
2. Chicken Dish
Chilli Chicken
Ingredients:
Chicken whole (cleaned and cut into pieces) 1 Kg
Green chilli 10
Red chilli powder 1/2 tsp
White pepper powder 1/4 tsp
Black pepper powder 1/4 tsp
Yogurt (curd) 1/2 cup
Turmeric Powder 1/4 tsp.
Soya sauce 2 tbsp.
Corn flour 2 tbsp
Ginger 1/2 inch
Garlic 4 cloves
Onion 1
Tomato 1
Salt to taste
Vegetable oil as required
Green chilli and green coriander leaves for decoration
Method:
1. Cut onion, tomato into small pieces. Add ginger, garlic and make paste.
2. Cut thin slices of green chilli.
3. Mix red chilli powder, salt, turmeric powder, yogurt, 1 tbsp. soya sauce, 1 tbsp corn flour and 2 tbsp oil. Marinate the chicken with this mixture for half an hour.
4. Then apply onion-tomato paste to the chicken and again marinate for half an hour.
5. Heat oil in a pan. Add green chillis, white pepper powder and black pepper powder and fry for 30 secs.
6. Add chicken marinade and fry until half cooked. Stir occasionally.
7. Mix rest of the corn flour and soya sauce in water and add to the chicken. Add little water (about 2-3 cups) to make thick gravy and bring it to boil.
8. Cover and cook for 8-10 mins on low flame. Keep a constant watch.
Garnish with green chilli on the sides and sprinkle chopped green coriander all over the chicken. Serve hot.
Special Tea
Ingredients:
Water 1-1/4 cup
Milk 1/2 cup
Sugar to taste
Tea leaves 2 tsp.
Cardamom powder 1/4 tsp.
Method:
1. Heat water in a pan.
2. Add cardamom powder and bring it to boil. Reduce the heat.
3. Add sugar and tea leaves and leave it for 3-4 minutes on low heat.
4. When it starts boiling, add milk. Bring 2-3 boils and switch off the gas.
5. Strain into the cups.
Cooking Tips:
Removing fat from soups- Fat can be easily removed from hot soup by floating a large lettuce leaf on the surface
Easy garlic skin removal- Garlic skin comes off easily if the garlic flakes are warmed a little before peeling.
Palak Paneer
Ingredients:
Palak(Spinach) 1/2 kg
Paneer(Cottage Cheese) 100 grams
Onion 1
Butter 3 tbsp.
Bay leaves 2-3
Cumin seeds 1 tsp.
Salt to taste
Black pepper powder 1/4 tsp.
Ginger-garlic paste 3/4 tsp.
Green chilli paste 1/2 tsp.
Garam Masala Powder 1 tsp.
Vegetable oil as required
Method:
1. Mix ginger-garlic paste, green chilli paste and some water with spinach. Pressure cook it for about 7-8 minutes (just before the first whistle).
2. Cut paneer into small cubes. Keep 3 cubes separately for decoration.
3. Heat oil in a pan. Fry the paneer pieces on 'medium' heat till they turn slightly brown. Set the paneer pieces aside.
4. Heat 2 tbsp. of butter. Fry bay leaves and cumin seeds. Add chopped onion. Fry until the onions become pink.
5. Add salt, black pepper powder, garam masala. Stir well.
6. Add paneer and cooked spinach (grinded). Mix well.
7. Put palak paneer in a baking tray .
8. Add rest of the butter. Bake for 1/2 hour at 180 deg C.
Grate the paneer kept aside for decoration. Decorate. Palak paneer is ready to serve
2. Chicken Dish
Chilli Chicken
Ingredients:
Chicken whole (cleaned and cut into pieces) 1 Kg
Green chilli 10
Red chilli powder 1/2 tsp
White pepper powder 1/4 tsp
Black pepper powder 1/4 tsp
Yogurt (curd) 1/2 cup
Turmeric Powder 1/4 tsp.
Soya sauce 2 tbsp.
Corn flour 2 tbsp
Ginger 1/2 inch
Garlic 4 cloves
Onion 1
Tomato 1
Salt to taste
Vegetable oil as required
Green chilli and green coriander leaves for decoration
Method:
1. Cut onion, tomato into small pieces. Add ginger, garlic and make paste.
2. Cut thin slices of green chilli.
3. Mix red chilli powder, salt, turmeric powder, yogurt, 1 tbsp. soya sauce, 1 tbsp corn flour and 2 tbsp oil. Marinate the chicken with this mixture for half an hour.
4. Then apply onion-tomato paste to the chicken and again marinate for half an hour.
5. Heat oil in a pan. Add green chillis, white pepper powder and black pepper powder and fry for 30 secs.
6. Add chicken marinade and fry until half cooked. Stir occasionally.
7. Mix rest of the corn flour and soya sauce in water and add to the chicken. Add little water (about 2-3 cups) to make thick gravy and bring it to boil.
8. Cover and cook for 8-10 mins on low flame. Keep a constant watch.
Garnish with green chilli on the sides and sprinkle chopped green coriander all over the chicken. Serve hot.
Special Tea
Ingredients:
Water 1-1/4 cup
Milk 1/2 cup
Sugar to taste
Tea leaves 2 tsp.
Cardamom powder 1/4 tsp.
Method:
1. Heat water in a pan.
2. Add cardamom powder and bring it to boil. Reduce the heat.
3. Add sugar and tea leaves and leave it for 3-4 minutes on low heat.
4. When it starts boiling, add milk. Bring 2-3 boils and switch off the gas.
5. Strain into the cups.
Cooking Tips:
Removing fat from soups- Fat can be easily removed from hot soup by floating a large lettuce leaf on the surface
Easy garlic skin removal- Garlic skin comes off easily if the garlic flakes are warmed a little before peeling.
Friday, September 09, 2005
Today's Specials
Chicken dishes:
1. Butter Chicken
Ingredients
Chicken - 1kg (whole)
Butter for batter - 120 gms (approx.)
Butter for basting - 125 gms (approx.)
Tandoori Masala:
Red Hot Chilli Powder - 5 gms(you can purchase these at any Indian convenience store or at the superstore)
Kashmiri Chilli Powder - 10 gms
Green Chillies - 20 gms
Ginger - 10 gms
Garlic - 10 gms
(Grind all the spices)
Mix ground masala with butter.
Make cuts or slits on the fleshy parts (breast and legs) of the chicken, and rub in the mixture thoroughly.
Leave it to marinade for 10-12 hours.
Bake till chicken is three-fourths cooked, basting frequently with butter.
Then remove it and fry in butter. Return again to the tandoor(oven) for 3-4 minutes.
Keep basting till done.
2. Chicken in quick brown sauce
Ingredients
Bay leaves 2
Capsicum (juliennes) 1
Salt to taste
Oil for frying chicken
oil 2 tbsps
Refined flour (maida)(seasoned 1/2 cup
Onion (sliced) 1 medium sized
Mushrooms (sliced) 7-8 medium sized
Carrots (chopped) 2 medium sized
Tomato puree 2 tbsps
Chicken bones 1 medium sized
Chicken (bite sized pieces) 1 medium sized
Peppercorns 1 tsp
Celery sticks (chopped) 2 medium
Chicken stock 1 litre
White pepper powder 1 tsp
Method of preparation
Roll chicken pieces in seasoned flour. Dust off the excess and keep aside.
Heat two tablespoons of oil in a pan, add chicken bones to it and cook on high heat.
Add bay leaves, sliced onions, chopped carrots, half the crushed peppercorns and chopped celery to the chicken bones. Mix, cover and cook on reduced heat.
In another pan heat the remaining oil. Add chicken pieces and sauté till golden brown. Turn over and cook till the other side also gets golden brown. Drain and keep aside. Retain the remaining oil in the pan.
Meanwhile slice the mushrooms and cut the capsicums into juliennes.
Add chicken stock to the chicken bones mixture and continue cooking.
Add tomato puree and mix properly. Season with salt and white pepper powder. Cook on high heat till you get the right consistency.
In the oil in which the chicken pieces were cooked, add the sliced mushrooms and sauté.
Strain the sauce over the sautéed mushrooms and cook on high heat. Add fried chicken pieces and let it cook for some time.
Add the remaining crushed peppercorns, cover and cook till the sauce is reduced slightly.
Add capsicum juliennes and mix well. Take off the heat. Serve hot.
1. Butter Chicken
Ingredients
Chicken - 1kg (whole)
Butter for batter - 120 gms (approx.)
Butter for basting - 125 gms (approx.)
Tandoori Masala:
Red Hot Chilli Powder - 5 gms(you can purchase these at any Indian convenience store or at the superstore)
Kashmiri Chilli Powder - 10 gms
Green Chillies - 20 gms
Ginger - 10 gms
Garlic - 10 gms
(Grind all the spices)
Mix ground masala with butter.
Make cuts or slits on the fleshy parts (breast and legs) of the chicken, and rub in the mixture thoroughly.
Leave it to marinade for 10-12 hours.
Bake till chicken is three-fourths cooked, basting frequently with butter.
Then remove it and fry in butter. Return again to the tandoor(oven) for 3-4 minutes.
Keep basting till done.
2. Chicken in quick brown sauce
Ingredients
Bay leaves 2
Capsicum (juliennes) 1
Salt to taste
Oil for frying chicken
oil 2 tbsps
Refined flour (maida)(seasoned 1/2 cup
Onion (sliced) 1 medium sized
Mushrooms (sliced) 7-8 medium sized
Carrots (chopped) 2 medium sized
Tomato puree 2 tbsps
Chicken bones 1 medium sized
Chicken (bite sized pieces) 1 medium sized
Peppercorns 1 tsp
Celery sticks (chopped) 2 medium
Chicken stock 1 litre
White pepper powder 1 tsp
Method of preparation
Roll chicken pieces in seasoned flour. Dust off the excess and keep aside.
Heat two tablespoons of oil in a pan, add chicken bones to it and cook on high heat.
Add bay leaves, sliced onions, chopped carrots, half the crushed peppercorns and chopped celery to the chicken bones. Mix, cover and cook on reduced heat.
In another pan heat the remaining oil. Add chicken pieces and sauté till golden brown. Turn over and cook till the other side also gets golden brown. Drain and keep aside. Retain the remaining oil in the pan.
Meanwhile slice the mushrooms and cut the capsicums into juliennes.
Add chicken stock to the chicken bones mixture and continue cooking.
Add tomato puree and mix properly. Season with salt and white pepper powder. Cook on high heat till you get the right consistency.
In the oil in which the chicken pieces were cooked, add the sliced mushrooms and sauté.
Strain the sauce over the sautéed mushrooms and cook on high heat. Add fried chicken pieces and let it cook for some time.
Add the remaining crushed peppercorns, cover and cook till the sauce is reduced slightly.
Add capsicum juliennes and mix well. Take off the heat. Serve hot.
Sections
Ok this is my first posting on this blog, i have created this blog so that i can put up some out of the ordinary recipes on here and few ordinary ones as well, i would like to classify the food into various sections based on cuisine! Hopefully it should work out ok! Hope to have at least 15-20 recipes on here by the end of the month
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