Friday, October 3, 2008
Wednesday, October 1, 2008
These vrat ke aloo the recipe of which I am sharing with you is one of the easiest recipes , I usually make these and take them to office . One can make them as spicy as one likes. The recipe goes like this :-
Potatoes - 2 large ones ( Boiled, peeled and cut into cubes )
Cumin /Zeera - 1 tb sp.
Green chillies - 2 finely chopped
Red chili powder - 1 t sp ( as per taste)
Garam masala - 1/2 t sp
Coriander powder - 2 t sp
Oil - 1 tb sp
Rock salt /sendha namak - as per taste
Coriander leaves - for garnishing
Heat oil in a pan , add the cumin seeds followed by green chillies . Let them sizzle for a minute of two, then add the cubed potatoes. Saute them well , add the salt , red chili powder, garam masala powder and coriander powder . Saute the potatoes till the time they become slightly crisp on all sides.
Garnish with coriander leaves and serve immediately .
You can top it with yogurt or sprinkle lime juice on it either ways it tastes awesome :-)
This is my entry for Navratri - Festive food event being hosted by dear LG of Tasteofmysore.
Sunday, August 31, 2008
Soya is something which I try to incorporate in my diet as much as possible. When I came to know that for August'08 the JFI is Soya , I started thinking about what to make . This was an opportunity to make something new ...after all I had a valid reason this time :-) .
I usually make Soya crispies ...which I would post someday soon ...but when we invited a few friends over for an evening tea ... I decided to make my version of soya tikki which I had read somewhere while searching for a good recipe . I made these healthy tikkis using very little oil though you can also fry these tikkis. Everyone loved these tikkis and needless to say that they disappeared as soon as I could make them . I would definitely make these more often , I am glad that now I have a new recipe to incorporate healthy soya in our diet.
Soya beans - 1 cup ( soaked and boiled)
Potatoes - 2 large ones
Onion - 1 large ( finely chopped)
Green chillies - 2-3 ( as per taste)
Coriander leaves - finely chopped ( 2-3 tb sp)
Red chili powder - 1 t sp ( as per taste)
Garam masala - 1 t sp
Amchoor / dry mango powder - 2 t sp
Turmeric powder - 1 t sp
Salt - as per taste
Oil - 2 tb sp
Soak 1 cup of soya beans over night . Add a little turmeric powder and salt and boil these beans with little water ( I pressure cooked them in a pressure cooker for 2 whistles).
Roughly mash the boiled soya beans , add the peeled and mashed potatoes to it . Add the onion, green chillies,coriander and all the spices , mix them well.
Then form patties / tikkis , shallow fry them in a little oil . Fry till they are golden brown in color.
Serve hot with ketchup or any chutney of your choice.
This is my last minute entry for JFI- Soya hosted by Sia of monsoon spice, I hope she accepts it.
Monday, August 25, 2008
One of my favorite festivals is Janmasthami ( birthday of Lord Krishna) mainly because of the memories associated with the same . It is the probably the first festival on which I would have "fasted" . The fast was only for name sakes though and I am sure I always ended eating a whole lot of delicacies .... this was one "fast" we always looked forward to . Another aspect was the "Jhanki" which we would set up every year ... we would use our toys , new figurines bought from the market to depict various events in Baal Gopal's life ... it involved so much planning and use of imagination and we kids would be busy the whole day . Evenings would go checking out other Jhankis.. comparing them , dressing up as gopis and krishna and going to temple. All in all it used to be a fun day for us .
This year I did not fast on this day due to many unavoidable reasons , however like my mom I prepared a few offerings for the Baal Gopal. I prepared a very simple NARIYAL BURFI ( Coconut burfi/fudge) and MALAI LADOOS . I also prepared the Makhana Kheer using the secret ingredient from LG of Tasteofmysore which I had got in the bloggers meet, but that will be a separate post.
They were both very simple and hardly took any time .
Nariyal Burfi -
Ingredients - ( about 10 pieces)
Dessicated coconut - 1 cup
Condensed milk - 1 cup
Powdered cardamom - 1 t sp
Oil - a little
Dry roast the coconut over low flame, till it becomes fragrant. Take care that it does not change color.
Then add the condensed milk and the cardamom powder. Keep mixing it continuously till the mixture thickens and starts separating from the pan. Switch off the flame and let it cool for 10-15 minutes . Take a flat plate and apply oil all over it , then spread the prepared mix over it . Flatten with a spatula . Keep it in the refrigerator for 1 hour and then cut into diamond shape pieces .
Nariyal Burfi is ready :-)
Since condensed milk is already sweet , I did not add any sugar . You can sprinkle this with dried dessicated coconut if you want.
Malai Ladoos -
I read about this recipe in one Sanjeev Kapoor recipe book and had been wanting to make them ever since . Janmasthami seemed like the perfect opportunity to do so :-)
Ingredients : ( for about 10 ladoos)
Paneer/Cottage cheese - 1 cup (I used freshly made cottage cheese which had not been pressed into any shape, if you are using the hardened one then either crumble it or grate it)
Condensed milk - 200 ml
Cardamom powder - 1 tsp
Dessicated coconut - about 3 tb sp
Take the paneer /cottage cheese in a heavy bottomed pan . Heat it a little and then add the condensed milk . Keep stirring continuously so that it does not stick to the bottom.Take off the flame. Add the cardamom powder and stir well . Once its a little cool form into small ladoos.
I rolled the ladoos in dried dessicated coconut as malai ladoos are a little sticky and hence a little difficult to handle . I rolled the prepared ladoos in the coconut powder and coated them lightly . It also gave a slight taste of coconut to the final ladoo which we liked however you can totally avoid this if you want.
These two go as my entry for the Krishna and Ganesh Chaturthi event hosted by Purva of Purva's daawat
But jokes apart ...this curry came out really well and that is when I asked for their permission to put it on the blog :-) . I think anyone can be a good cook provided they do it with passion and love . As my mother-in-law always says anything prepared with love tastes yum !.
Since they decided on this recipe after an exhaustive internet search , I really don't know where they took the recipe from.
Here goes the recipe for this yummy "MUGHLAI CHICKEN" (Serves 4)
800 grams chicken (whole)
1 cup(s) yogurt well beaten
1 teaspoon each of turmeric, garam masala and red chili powder
2 green chillies made into paste ( adjust according to taste)
1 tablespoon(s) each of ginger, garlic pastes
1" piece cinnamon
4 brown cardamoms peeled
8 black peppercorns 10 almonds
1 teaspoon(s) cumin seeds
2 teaspoon( coriander seeds
2 large onion(s) finely sliced
1 cup(s) tomato puree
1 cup(s) water
2 tablespoon(s) oil
salt to taste
fresh cream (optional) and finely chopped coriander leaves for garnishing
Clean the chicken and then make small cuts in it .
In a bowl mix together half of the ginger-garlic paste and red chilli powder. Add the garam masala powder, turmeric powder, yogurt and salt to taste. Mix well. Rub this marinade into the chicken very well and allow to marinate in the refrigerator for at least an hour or two.
In a pan roast together cumin seeds, coriander seeds, cloves, black peppercorns, cinnamon, cardamoms and almonds till they are aromatic. Fry the sliced onions till brown. Allow to cool. Grind together browned onions, roasted spices, and the remaining ginger garlic pastes with a little water.
Heat some in a heavy-bottomed pan till hot add the chicken (without the marinade) and fry on medium level for about 2 minutes or till the chicken is browned lightly. Remove the fried chicken from the pan and keep aside.
Add about 1tb sp oil, heat it till hot and fry the paste on medium level for about 2 minutes. Add the chicken, marinade, tomato puree. remaining red chili powder, water and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 25 minutes or till the chicken is fully cooked.
Garnish with fresh cream (optional) and finely chopped coriander leaves. Serve hot with chapati or paranthas.
The gravy is rich and creamy and tastes absolutely delicious. The chicken tasted even better the next day as all the flavors had really mixed together .
Friday, August 1, 2008
I had a number of recipes for meats…but what to make for a vegetarian…what would look great and taste even better. I mulled over this question for a number of days and then one day while browsing through my recipe collection I came across a recipe that I had noted down from a book sometime back. The original recipe was for chicken, I decided to use it with paneer and add some colorful vegetables to make this lovely looking bbq sticks.
I have the pictures of the sticks before we barbequed them, they were consumed before I could click a snap. …and that in itself proves that this was a successful experiment :-)
I hope to make these more often, now that we are confident that we can indeed host a barbeque party successfully. Our friends have been asking us about the next party already J so hopefully I will have more recipes to post in the near future and this time I will click a snap before I allow anyone to eat it ;-)
Ingredients (makes about 9 medium sized sticks)
Paneer / cottage cheese – 400 grams
Red/ Green bell pepper –1 large sized one/ each color
White onion – 2 medium sized ones
Lime – 3-4 depending on size
Bamboo skewers – 9- 10
For marinade –
For paneer/ cottage cheese
Crushed fenugreek seeds – 2 t sp
Amchoor powder / dry mango powder – 2 t sp
Garam masala – 2 t sp
Finely grated ginger – 4 t sp
Finely grated garlic – 4 t sp
Chili powder – 2 t sp
Turmeric – 1 t sp
Ground cumin powder – 2 t sp
Ground coriander powder – 2 t sp
Low fat yogurt – 300 ml
Oil - 1 t sp
Lemon juice – 1 tsp
Salt – as per taste
For vegetables –
Olive oil – 1 tb sp
Lime juice – 1-2 tb sp (depending on sourness)
Ground pepper powder (black or white) -1 t sp
Salt – as per taste
Slice the cottage cheese into 1-inch cubes. Dice the bell peppers, onions into squares of 1 inch. Separate each layer of the white onion.
Dry roast the crushed fenugreek seeds, coriander powder, cumin powder and garam masala, till fragrant. Then blend all the marinade ingredients in a blender. Pour over the cottage cheese cubes. Refrigerate for 2-4 hours.
Then marinate the vegetables with the olive oil, limejuice, pepper powder and salt. Keep aside for 15-30 mins. Also soak the bamboo skewers in water (this prevents them from burning while barbequing)
Then thread the vegetables and cottage cheese, alternating them, as you like. Once all the skewers are done, cook them on a medium hot grill or charcoal. Turn to the other side when one side is cooked or slightly charred.
Sprinkle lemon juice on the ready sticks and serve hot with mint chutney।
Saturday, July 12, 2008
Monday, July 7, 2008
Tuesday, July 1, 2008
Sunday, June 8, 2008
Sunday, May 25, 2008
Well coming back to the heat and the means of beating it .....my mother always used to make jugfuls of this delicious drink ...needless to say it was happily consumed throughout the day and it kept all of us safe from the dreaded heat strokes even when the temperatures neared 50 degree Celsius.
As the name suggests the main ingredient is Raw mango..... traditionally these deliciously sour unripe mangoes are used as an antidote for heat and heat strokes ( the pulp of grilled or roasted raw mangoes is applied on the forehead , palms and soles of people suffering from heat stroke to bring down the body temperature ). The other ingredients mint ( another herb used to prevent body heat) , green chillies , salt, sugar all help in replenishing the lost body salts and restore the energy levels .
The recipe is as follows -
green chili - 3 -4
Mint - 1/4 cup
Sugar - 4 tb sp.
Salt - as per taste
Black salt - 1/4 t sp.
Water - 4-5 glasses
Ice cubes - lots
Wednesday, April 30, 2008
Now that my friend LG decided to host the RCI -Punjab on her new blog Cooking Station I knew I had to take out these photos from the cold storage and publish this post. After having promised her umpteen times to send the entry I am finally sitting just a minutes away from the deadline ....I hope that she would accept this entry with my sincere apologies for being such a lazy bone .
For the filling :
Radish/ Mooli - 2 ( medium size, grated coarsely)
Green chili - 2-3 ( as per taste)
Red chili powder - 1/2 tsp
Carom seeds / Ajwain - 1 tsp
Coriander leaves - 2 tb sp
Salt - as per taste
For the dough :
Wheat flour - 2 cups
Water - as required
Oil for frying
Make the dough with water , knead it with hands or in a food processor to a medium firm dough ( it should not be soft otherwise it would be difficult to roll it into a parantha after stuffing)
Wash and peel the radishes to remove the outer skin. Then coarsely grate the radish , leave it as it is for 5-10 minutes . Then firmly squeeze the grated radish and drain all the water , keep repeating this till the time almost no water is squeezed out.
Then add the coriander leaves, chili powder, carom seeds and green chili. Mix well the whole mixture . Add salt at the end ( the salt and chili should be a little on the higher side , because it will be compensating for the salt less dough )
Simultaneously heat a girdle /tava and once hot put the rolled out parantha on it . Once slight brown specks appear at the bottom of the parantha turn it over and apply oil all over the surface . Then turn over to the other side and apply oil . Cook evenly on both sides till you get brown specks on the surface of the parantha.
Saturday, April 12, 2008
Sunday, March 30, 2008
P.S. :-The non-veg lovers can add chicken sausages while cooking the peas , or at a later stage while simmering the soup. I tried it another time and it just adds to the flavor .
Sunday, March 2, 2008
Ingrediants - ( Serves 3 )
Roughly chop the onions , ginger and garlic and then blend them with little water make a coarse paste . Also blend the tomatoes separately into a paste . Keep them separately.
Sunday, February 24, 2008
Thursday, January 24, 2008
Garlic ...wow ..... !! That was the first thought which came to me when I came to know that Garlic is the chosen one for Think Spice . Images of big garlic pods and smell of garlic...man was I happy and excited.
But this initial euphoria was followed by a thoughtful phase ...what do I make which is different and new ?? That was the million dollar question . Then while I was trying to make a low oil grilled chicken as a part of a week long detox that it hit me .....why not have chicken which is infused with garlic . Since I was the only one who was going to have it ..I could afford to take the risk ...even if it didn't turn out to be good ... it would be one of those experiments about which no one needs to know. ;-)
But this one did turn out to be good ...in fact it turned out so good that I made it the next day ..as a special request ;-)
As all other much loved recipes it is a simple and healthy one....and here it goes
For 2 adults -
Chicken breasts - 2
Garlic - 6-7 cloves ( big ones)
Lime juice - 2 tb sp
Olive oil - 1 tb sp
Pepper powder - 1/2 t sp
Chili flakes - 1 tb sp
Salt - as per taste
Polythene zip lock pouch - 1
Clean the chicken breasts , removing all the extra fat that might be there . You may pound the breasts a little to ensure that they are equally thick all over . This would ensure equal cooking throughout and also helps in getting the seasoning into the chicken.
Pat the chicken breasts dry and make small incisions ( 3-4 / breast) . Take the garlic cloves and pound them so that they break open . Mix the olive oil, garlic pods, lime juice , chili flakes , pepper powder, salt to make the marinade . Put the chicken breasts in it and mix them well .Then insert the garlic pods into the small incisions on the chicken. Pour the whole thing into the polythene zip lock pouch and seal it . Refrigerate for 30 mins. to 2 hours .
When you want to have your meal , take out the chicken and put it on the grill ( I use my good old frying pan ) Let the chicken sizzle on the pan ... turn it after 3-4 minutes and cook on the other side. Ensure that the garlic stays inside the incisions ..this will ensure that the garlicky taste and aroma gets well inside the chicken
Cook both sides till they are brownish ...serve this chicken with oven roasted vegetables, salad ..rice ..almost anything you fancy .
You can drizzle it with some lime juice if you want to .
I am sure anyone who likes garlic would love this chicken.
This is my entry for Sunita's Think Spice - Think Garlic event .