Saturday, 4 June 2011

Seviyan/Vermicelli/Fine noodle Pudding



Ingredients
Vermicilli (1/4c), milk (4c), ghee (2 1/2tbsp), cardamom powder (2tsp), sugar (3 1/2tbsp), blanched pistachios (1tbsp), blanched almonds (1tbsp), sunflower seeds (1tbsp), raisins (1tbsp), dry dates (6).
Method of preparation:-
Take dates; soak them overnight in a bowl. Deseeded and chop them into 4 pieces. Take a pan, heat ghee in it and then sauté the raisins, almonds, cashew nuts, chironji seeds and pistachios for about 2-3 minutes. Drain and then mix it with the chopped dry dates. Keep it aside. Now fry the vermicelli in the same ghee on low heat for about 2 minutes. Stir it continuously while frying. Take off the pan from heat and keep it aside. Take a deep bottomed pan, boil milk in it and then add vermicelli and sugar. Stir it until the sugar gets dissolves. Cook it uncovered on low heat for about 10 minutes by stirring it often. Now add the fried dry fruits and cardamom powder. Cover it and cook it for about 3 minutes. When it gets ready then serve it hot or cold in serving bowls.

Cham Cham




Ingredients
For the dumplings:Regular cream of wheat ....Semolina(1tsp), chopped unsalted raw pistachios (10-12), fresh cheese.
For the syrup:Sugar (1c), water (4c) and flavoring dash of rose water (optional)
Method of preparation:-
Take fresh cheese, make sure that it is well drained; too much moisture may cause the dumplings to crack as they cook. Place the drained and well kneaded cheese on the board. Then sprinkle the cream of wheat evenly over the cheese and knead it again. Now keep it aside for few minutes.
Prepare the dumplings:- Take a pinch portion of the dough and roll it into balls for about 1 inch in diameter. Gently insert your finger halfway into each ball, place 1to 2 pistachios bits indentation and reshape in into a smooth ball. Flatten the ball into an oval shape about 2 inches long and ¾ inches thick.
Make syrup:- Take a deep pan, boil water and sugar in it. Boil it for 10 minutes and then reduce the heat. Place each ball on a spoon and gently lower it into the syrup. Cover the pan; keep it to simmer for about 1 hour. Take a large bowl; place the cham- cham and remaining syrup in it. Keep it to cool and then place it in the refrigerator for several hours. Sprinkle the rose water and decorate it with pistachios.

Caramel Custard Recipe

caramel-custard
Ingredients
Milk (2c), sugar (4tbsp), eggs (4), sugar for caramelizing (3tsp) and vanilla (a few drops).

Method of preparation:-
Take a baking dish, heat the sugar for caramelizing over low heat for few seconds until it melts and get burnt. Turn the dish quickly and carefully to ensure that the caramel spreads equally over the bottom and sides of the dish and then keep it aside. Take a bowl, beat eggs in it and then add milk, sugar and vanilla essence to it. Dissolve the sugar fully in it. Now strain it in caramelized dish. Take a butter paper and cover the mouth of dish with it. Place the dish in the pressure cooker and steam it for about 10 minutes. Then take it out and keep it to cool and then serve it.

Chocolate Ice Cream

chocolate-ice-cream
Ingredients
Milk (3l), chocolate powder (4tsp), fresh cream (225gms), sugar (2tsp), cocoa (6tsp), vanilla essence (3tsp), custard powder (6level tsp), cooking chocolate (50gms).
Ingredients
Milk (3l), chocolate powder (4tsp), fresh cream (225gms), sugar (2tsp), cocoa (6tsp), vanilla essence (3tsp), custard powder (6level tsp), cooking chocolate (50gms).


Take a bowl, add 1 cup of cold milk in it and mix cocoa, chocolate powder and custard powder in it. Take a pan, put remaining milk in it and boil it with sugar. When it starts boiling add the chocolate mixture in it. Cook it and keep on stirring for about 4 minutes. Keep the mixture to cool and then add fresh cream and vanilla essence. If desired add the cooking chocolate cut into small pieces to the mixture. Now put it in the ice-cream churner. When the ice-cream gets ready then store it in the refrigerator in a plastic box or in a vessel covered on top with polyethylene to avoid the formation of ice crystals.
Number of servings -15
Preparation time – 20 minutes

Chicken Kathi Roll

chicken-kathi-roll
Ingredients
Refined flour or maida rotis (4), boneless chicken breasts (250gms), chopped green chillies (4), garlic (3cloves), ginger (1/2” piece), cumin powder (1tsp), sliced onion (2med.), chaat masala (1/2tsp), carrot cut into thick strips (1med.), chopped coriander leaves (2tbsp), green chutney (4tbsp), oil (2tbsp) and salt (to taste)
Method of preparation:-
Make the paste of garlic, ginger and two of the green chillies. Take a bowl, put the chicken cubes in it. Add the paste of ginger, garlic and green chillies and then mix the salt in it. Keep the chicken to marinate for an hour. Take a pan, heat the oil in it. Saute the chicken cubes in the oil and then add chaat masala and cumin powder in the sauted chicken. Mix the sliced onion and carrot strips. Heat the tawa, put one teaspoon of oil on it and then lightly heat the rotis on it. Apply green chutney on each roti and then place 6-8 pices of cooked chicken and sprinkle with remaining chopped green chilies and coriander leaves. Spread a spoonful of onion and caarot mixture and then sprinkle the salt. Now roll the roti tightly over the stuffing and serve it. This is the chicken kathi roll.

Chicken Shorba Recipe

chicken-shorba
Ingredients
Boneless chicken (100gms), chicken bones (500gms), crushed black peppercorns (1/4tsp), cumin seeds (1/2tsp), oil (1tbsp), cloves (5), black cardamom (2), bay leaf (1), fresh coriander leaves (a few sprigs), garlic 4(4-5cloves), celery (1stalk), carrot (1med.), onion (1med.) and salt (to taste).

Method of preparation:-
Take chicken bones, clean and wash them. Clean, wash and then cut the boneless chicken into very small pieces. Peel, wash and then chop onion. Peel wash and the cut the carrot and celery into slices. Clean, wash and then chop the coriander leaves. Take a pot, put the chicken bones in the pot. Add four cups of water, sliced onion, celery, sliced carrot, bay leaf, black cardamom, cloves and cook it until it reduced to half cup. Strain it and then keep it aside. Take a pan, heat oil in the pan. Add cumin seeds and chopped garlic and then cook it for a minute. Add the reduced chicken stock, chicken pieces, crushed peppercorns and salt. Cook them until the chicken pieces get tender. Garnish this chicken shorba with chopped coriander leaves. Serve it hot.
Cooking time -20 minutes


Bhuna Chicken

bhuna-kukda-recipe
Ingredients
Chicken (1kg), Yogurt (1/2c), chopped coriander leaves (1/2c), cumin seeds (1tsp), green cardamom (4), turmeric powder (1tsp), mustard oil (2tbsp), cinnamon (2 inch), whole red chillies (20), garlic cloves (12), cloves (4 to 5).

Method of preparation:-

Take chicken, clean it and then wash it. Cut the chicken into pieces. Take red chillies; soak them in slightly warm water for half an hour. Take garlic and peel it. Make the paste of red chillies, garlic, cinnamon, green cardamom, turmeric powder and cloves by grinding them in a mixer. Then apply this paste with salt to the chicken pieces and then keep them for about 2 hours to marinate. Take a kadai, place it over heat. Heat oil in it and then add cumin seeds. Add marinated chicken in it and fry it over high heat by stirring it. Then add beaten yogurt and a little water in it. Keep it to cook over high heat until the moisture gets evaporated and the chicken gets cooked. When the chicken gets cooked then garnish it with chopped coriander leaves and serve it hot on serving dish.

Saffron Chicken

kesar-murg-saffron-chicken-recipe
Ingredients
Boneless chicken (6 large pieces), kesar or saffron dissolved in little water (1/2tsp), curd (1c), onion paste (1c), garlic paste (1 1/2tsp), ginger paste 91tsp), cashew nut paste (4tsp), bay leaves (2), dhania powder (1tsp), oil (1/2c), white pepper (1tsp), whole cloves and green cardamom (1/2tbsp), chili powder and salt (to taste), cream (3/4c)

Method of preparation:-
Take a pan, place it over heat. Heat oil in it and add bay leaves, ginger and garlic paste, onion and whole garam masala in it. Fry them until the oil gets separate over low heat. Then add cashew nuts paste and dhania powder in the pan and mix it well. 
Now add pieces of boneless chicken, salt, saffron, chili powder, pepper and curd in it. Keep this mixture to boil. Now turn down the heat to low, cover the pan and keep it to simmer until the chicken gets cooked. 
When the chicken gets cooked then mix the cream in it. Now the chicken is ready to serve. Serve it with paratha or tandoori roti.

Padampuri Chicken

padampuri-murg
ngredients
Chicken (750 gms), yogurt (250gms), khoya (100gms), garlic (1pod), small onion (7 pieces), finely chopped ginger (1/2tbsp), whole red chilies (6pieces), clarified butter (2spoons), cloves (5pieces), salt (to taste), coriander seeds (1/2tbsp), cinnamon (2 sticks), Aniseed (1/2tbsp).

Method of preparation:-
Take a large bowl; add all the ingredients in it except cardamom, cinnamon, cloves. Mix all these ingredients along with curd. Keep the mixture aside. Now take a pan, place it over heat. Heat butter in it. Fry cinnamon, cloves and cardamom in the heated butter. Then add the mixture of bowl in the pan to make the masala. Cook it by mixing it. Now add the chicken in the pan and cook it until the chicken gets cooked. Do not add water in it to cook. When the padampuri murg gets cooked then serve it hot with chapatti or rice. This is a special dish of Rajasthan. Enjoy it.

Tomato Chicken

tomato-chicken
Ingredients
Chicken cut into pieces (2lb), pureed tomatoes (3), cloves (2-3), coconut (2tbsp), coconut (2tbsp), cumin powder (1tsp), coriander powder (2-3tsp), red chili powder (1 1/2tsp), curd (2-3tbsp), finely sliced onions (5), cardamom (2-3), cinnamon (1”), cashew nuts, ground with a little water to a paste, chopped coriander leaves (a bunch), cooking oil.

Method of preparation:-
Take a pan, heat oil in it. Deep fry the sliced onions in oil until they get properly brown. Drain them, add the curd and blend the mixture with the cinnamon, cardamom, cloves until gets smooth. Keep it aside. Take a pan, heat some oil in it and then fry the masala until the oil starts to separate. Now add the dry powders and fry them for 45 seconds and then add the pureed tomato and the chicken pieces. Add some water and keep it to simmer until the chicken is cooked. Add the cashew nut paste and keep it to boil. Garnish the chicken with chopped coriander. Serve it hot with rice or roti.

Coca Cola Chicken

coca-cola-chicken
Ingredients
Whole chicken (1), ginger paste (4tbsp), garlic paste (2tbsp), onion paste (2tbsp), cumin powder (4tbsp), coriander powder (2tbsp), soya sauce (5tbsp), thick soya sauce (2tbsp), cloves (4), clove flower (2) coca cola (200ml), cinnamon stick (1), water (3c), corn oil (6tbsp) and salt (1tbsp).

Method of preparation:-
Take chicken, clean it and then cut it into bite size pieces. Pour oil in the wok and heat the oil in it and then fry cinnamon stick, cloves and clove flower. When they get pop then add ginger, garlic and onion paste. Fry it until aroma arises. Then add the cumin powder, coriander powder and then fry them on low heat for about 5 minutes. After 5 minutes put the chicken in the wok and mix it well. Now pour 3 cups of water, 1tablespoon of salt and cover it and then cook it until the chicken becomes tender. Add thick and thin soya sauce and again cook it for about 5 minutes. In the end pour the coca cola into the gravy and then serve it with plain rice.

Lamb Tkka Kebabs

tikka-kababs
Ingredients
Boneless meat (2lbs preferably from butter fried leg of lamb, cut into 2 “ cubes), lemon juice (2tbsp), chopped fresh giner (1tbsp), garlic (5flakes), ground cayenne pepper (1tsp), chopped onion (1small), garam masala (2tbsp), sour cream (4tbsp) and salt (to taste)

Method of preparation:-
Take a blender, make the puree of all the ingredients except lamb. Take a knife or a skewer, pierce the cubes of lamb with it to make a visible hole in the meat. Now keep the meat to marinate properly. Put the puree in the holes of the meat and then keep it to marinate overnight in the refrigerator. Place the kababs in a broiler pan to drain off the excess juices. Now heat the oven to a full broil for about 15 minutes and then place the kababs in the oven. Broil them for about 15 minutes and then turn the sides and broil for another 15 minutes. Now take out the kababs from the oven. Garnish with fresh coriander leaves and serve them hot.

Friday, 3 June 2011

Honeyed Chicken with Snap Peas and Carrots

Ingredients:
1 medium boneless skinless chicken breast, cut into 1″X1/4″x1/2″ strips
1 teaspoon honey
2 tablespoons mirin or pale rice wine
2 tablespoons thin or light or Japanese style soy sauce
3 tablespoons cornstarch
3 tablespoons canola or peanut oil
1 clove garlic, peeled and minced
3 scallions, trimmed and white parts and light green parts minced
2″ cube fresh ginger, peeled and minced
5 baby carrots, scrubbed and cut on the bias into 1/8″ thick oval slices (use multicolored carrots if you can get them)
1 tablespoon light soy sauce
1 teaspoon honey
2 tablespoons mirin or light rice wine
8 ounces snap peas, stringed
1 tablespoon fresh lemon juice
1 teaspoon toasted sesame oil
1/4 cup cilantro leaves, picked off the stems
Method:
Toss chicken with next four ingredients and allow to marinate while you prepare the rest of the ingredients–about 20 minutes.
Heat wok over high heat until a thin ribbon of smoke rises from the heated metal surface. Add the canola or peanut oil and swirl wok to coat bottom. Allow to heat for about thirty seconds or until you can see the surface of the oil shimmer and move with convection currents.
Add the chicken, reserving any marinade that is not clinging to the meat. Spread the chicken out into a single layer on the bottom of the wok and sprinkle the garlic, scallion and ginger over the top of the chicken.
Allow the chicken to sit undisturbed on the bottom of the wok to brown for at least a minute. THEN and only then begin to stir fry, stirring constantly to keep the chicken and the aromatics from sticking.
When the chicken is mostly done–very little pink is showing–it is mostly brown and white–add the carrots, and the second measures of soy sauce, honey and mirin and keep cooking and stirring for another thirty seconds or so. Add the peas, and cook, stirring, until the chicken is done and the peas have taken on a bit of brownish color from the hot wok.
Add the lemon juice, stir it in thoroughly, remove from heat and stir in the sesame oil and cilantro.
Scrape onto a heated platter and serve right away with steamed jasmine rice.

Chicken With Bok Choy and Bacon



Ingredients:
1 1/2 boneless skinless chicken breasts, cut into slices 1/8″ thick by 1/4″ by 1″
1 tablespoon premium light soy sauce
1 teaspoon Shao Hsing wine
1 tablespoon cornstarch
2 tablespoons peanut or canola oil
4-6 slices smoked thick bacon, cut crossways into 1/2 slices
1 tablespoon raw sugar
5 cloves garlic, minced finely
1 1/2 inch cube fresh ginger, peeled and minced finely
6 large scallions, white and light green parts only, thinly sliced on the diagonal
1 1/2 tablespoons premium light soy sauce
1 tablespoon Shao Hsing wine
1 teaspoon rice vinegar
1 pound Shanghai or baby bok choy, rinsed, bottom trimmed away and cut into 1″ chunks
3/4 cup chicken stock or broth into which 1 teaspoon of cornstarch has been dissolved
dark green tops of the scallions, cut into thin slices on the diagonal
1 teaspoon sesame oil
Method:
Gently toss chicken breast slices with the first measures of light soy sauce, Shao hsing wine and cornstarch, and allow to marinate at least twenty minutes.
Heat wok on high heat until a thin ribbon of smoke spirals up from the hot metal. Add peanut or canola oil, and let it heat for thirty seconds. Add the bacon, and stir well to separate each piece out from the others.
Cook, stirring, until the bacon has rendered its fat and is done but not crispy. Remove from the wok and set aside.
To the wok add the chicken, spreading it out into a single layer against the bottom of the wok. Sprinkle with the sugar, garlic, ginger and scallion slices. Leave the chicken undisturbed for a minute or so, until the bottom of the chicken begins to brown, then cook, stirring until 2/3 of the chicken is no longer pink, but white and brown. Sprinkle the chicken with the soy sauce, wine and vinegar and stir, scraping up any browned bits from the bottom and sides of the wok. Add the bacon back to the wok.
Add the bok choy and the broth or stock and cook, stirring, and scraping any more browned bits from the bottom of the wok, until the bok choy wilts slightly and a sauce forms.
Sprinkle with the scallion tops, drizzle with sesame oil, and give the whole thing a final stir before scraping it out of the wok into a warmed serving


Papaya Shake

Papaya Smoothie Recipe (Sinh To Du Du) Recipe

Ingredients

Yields: 6 servings
1 ripe papaya
1 quart ice cubes, crushed
2-½ cups soy milk (or any other milk), as needed (depending on how you like the consistency of your shake)
½ cup coconut water, up to 1 cup
1/3 cup sweetened condensed milk (or honey), to taste
6 fresh mint leaves, for garnish

Preparation

Peel the papaya. Cut it in half lengthwise. Remove and discard the seeds. Cut into cubes.
In a blender, combine all the ingredients until very smooth.
Pour into 6 glasses. Finish with a drizzle of condensed milk and garnish with fresh mint leaves.

Gulab Jamun


Ingredients
1 cup Carnation Milk Powder
1/2 cup all purpose Flour
1/2 tsp Baking soda
2 tbsp melted Butter
Whole Milk
For the Sugar Syrup
2 cups Sugar
1 cup Water
Oil for frying
Method
Take the milk powder and butter in a bowl and add water to it. Add just enough whole milk to make a medium-hard dough.
Make round and smooth balls of the dough by gently rolling each portion between your palms. Keep these balls in a plate and cover with a damp yet dry kitchen towel.
Take some oil in pan and heat it on a high flame. Then lower the flame to medium after some time and slip in the balls into the hot oil from the side of the pan, one by one.
When the balls sink to the bottom of the pan, gently shake the pan to keep the balls from browning on just one side. Be careful that the balls are not to be moved, only the pan is to be shaked.
After about 5 mins, the balls will rise to the surface. Now agiatate the balls gently and constantly to ensure even browning on all sides.
Be careful that if the temperature of the oil is too high then the gulab jamuns will tend to break. So keep the temperature in control.
The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
Sugar Syrup
Take 2 cups of sugar and 1 cup of water in a bowl and add 4-5 slightly crushed cardamom pods and a few strands of “Kesar” to it.
Mix it well with a spoon and heat the mixture or 5-10 minutes until sugar is all dissolved in water.
Be careful not to overheat the mixture as it will lead the sugar to caramelize.
Transfer the hot syrup into a serving dish and keep it warm on stove. Remember that the syrup should be made earlier and kept warm.
Add the fried gulab jamuns directly into the warm syrup. Keep them in the syrup for sometime.
Hot and tempting Gulab Jamun are ready to be served.

Fried Rice With Prawns and Peas


Preparation time 5 mins
Cook time 20 mins

Ingredients

250g basmati rice
2 tbsp vegetable oil
2 garlic cloves , finely chopped
1 red chilli , deseeded and shredded
2 eggs , beaten
200g frozen peas
1 bunch spring onions , finely sliced
285g pack cooked small prawns
1 tbsp soy sauce , plus extra for serving, if you like

Method

1. Put the rice in a saucepan with 600ml water. Bring to boil, cover, then simmer for 10 mins or until almost all the water has gone. Leave off the heat, covered, for 5 mins more.
2. Heat the oil in wok or large frying pan. Add the garlic and chilli, then cook for 10 secs - making sure not to let it burn. Throw in the cooked rice, stir fry for 1 min, then push to the side of the pan. Pour the eggs into the empty side of the pan, then scramble them, stirring. Once just set, stir the peas and spring onions into the rice and egg, then cook for 2 mins until the peas are tender. Add the prawns and soy sauce, heat through, then serve with extra soy sauce on the side, if you like.

PRAWN SUMMER SALAD
Boil 1kg new potatoes until tender, adding peas for the last min. Drain, cool and slice potatoes. Boil eggs for 8 mins, peel, then mash with a fork. Put in bowl with sliced spring onions, diced chilli, 8 tbsp mayo, sliced potatoes, prawns and peas. Add the zest 1 lemon, stir and season. Top with snipped chives.

NUTRITION PER SERVING
416 kcalories, protein 28g, carbohydrate 56g, fat 10 g, saturated fat 2g, fibre 3g, salt 2.06 g

Rice Stuffed Capsicums with Mint Yogurt


Preparation Time 20 - 30 minutes
Cooking Time 35 minutes
Makes 12

Ingredients

2 tbs olive oil
1 small brown onion, finely chopped
1 tbs Sharwood's Tikka Masala Curry Paste
150g (3/4 cup) basmati rice
500ml (2 cups) water
45g (1/4 cup) currants
2 tbs chopped pistachio kernels
2 tbs chopped fresh coriander
12 (3 x 250g pkts) baby red capsicums (see note)
260g (1 cup) Greek-style natural yoghurt
1/4 cup shredded fresh mint

Method

Preheat oven to 200°C. Heat half the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring, for 3 minutes or until the onion softens. Add the curry paste and cook, stirring, for 1 minute or until aromatic. Stir in the rice. Add the water and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes or until the liquid is absorbed. Set aside, covered, for 10 minutes. Use a fork to separatethe grains. Stir in the currants, pistachio and coriander.

Meanwhile, cut the tops from the capsicums and reserve. Use a small sharp knife to cut around the membrane and seeds. Discard. Combine the yoghurt and mint in a small bowl. Cover with plastic wrap and place in the fridge.

Divide the rice mixture among the capsicums. Place in a roasting pan and drizzle over remaining oil. Replace tops.

Bake the capsicums in oven for 20 minutes or until tender. Arrange on a serving platter and serve with the minted yoghurt.

Notes & tips

* You can prepare this recipe to the end of step 3 up to 6 hours ahead. Cover the capsicums with plastic wrap and store in the fridge. Continue from step 4, 20 minutes before serving.
* Rich in vitamin C and beta-carotene, sweet baby red capsicums taste great when filled with Indian-style rice.

Curd Rice / Yogurt Rice


Ingredients
  • 4 cups cooked rice
  • 1 cup yogurt
  • 1 tsp grated ginger
  • 3 finely chopped green chillies
  • 2 tbsp chopped cilantro
  • 2 tbsp pomegranate seeds
  • Few curry leaves, finely chopped
  • 1 tsp urad dal
  • 1/2 tsp chana dal
  • 1/2 tsp mustard seeds
  • 1 tbsp chopped cashew nuts
  • 2 tbsp oil
Preparation
  • Take rice in a bowl. Add salt, ginger, green chillies and yogurt. Mix well.(The rice should not be hot or warm when mixing the yogurt).
  • Heat oil in a pan. Adfd mustard, When they splutter, add cashew and chana dal. Saute for a while.
  • Add urad dal and saute till they turn golden brown.
  • Add curry leaves and saute for few more seconds.
  • Pour this over rice and mix well.
  • Serve garnished with cilantro and pomegranate seeds along with lime pickle.

Cool watermelon Slush



ingredients
6 ice cubes
2 cups cubed seeded watermelon
1 teaspoon honey
Directions
Place the ice cubes into a blender. Cover, and pulse until crushed. Add the watermelon and blend for about 1 minute, until slushy. Add the honey, and blend for about 10 seconds

Chicken Vindaloo


Servings: 4
Ingredients:
  • Chicken pieces ½ kg.
  • Coconut Milk 1 cup.
  • Ginger 1 (1inch) piece
  • Garlic 6 cloves
  • Red chilli Powder 2 tsp.
  • Cumin Powder 1 tsp.
  • Onion 1 [Large]
  • Turmeric Powder ½ tsp.
  • Vinegar ½ cup
  • Oil 3 tbsp.
  • Salt to taste
Instructions (Preparation Steps):
  • 1. Grind ginger, garlic, red chilli powder, cumin powder, turmeric powder and onion in 1 tablespoon of vinegar, apply this paste on the chicken pieces and marinate 1 hour
  • 2.Heat oil add the marinated chicken pieces, stir and cook for 5 minutes, add salt, and rest of the vinegar, cover and cook over low heat until the chicken is tender.
  • 3. Add the coconut milk, simmer for 2 minutes remove from heat and serve with rice.

Kitchen Tips

Store chili powder for longer By keeping a piece of asafoetida in the same container you can store chili powder for longer.


Apply salt, tumeric and wheat flour to fish, chicken or mutton and leave it for an hour or half. Wash off thoroughly before cooking. It will take away the undesired smell in fish or meat.


Place unpeeled ginger in a sealable plastic bag and store in crisper for up to two weeks. If you need to store fresh ginger long-term, it can be frozen in an airtight container.


If you cook Indian food, you are bound to get turmeric stains on your clothes at one time or another. The good news is they're really easy to take out. Wash the stained clothes/kitchen linen immedeately in cool water and soap. Dry in the sun and the stain will fade to a very pale pink. Wash the article again and the stain will be gone.


After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.


When very finely chopped greens or chillies etc. are required in a recipe, use a pair of sharp Scissors instead of a knife. The job will be made faster, more efficient and safe to cut


Put tomatoes in a large bowl and cover with boiling water. Leave it for about 5 minutes. Take out one by one, piercing them with a sharp knife, the skin will peel off easily.


If you want to extract the last bit of ghee from a packet, deep freeze the packet, cut open on two sides and slide the ghee easily into a container


Mash about six garlic cloves into ½ cup butter, add chopped chives or parsley. Form into logs, wrap in plastic and freeze. Slice as needed to melt into meats, vegetables or use as a spread


preserve ginger garlic paste Fry them in oiil before grinding and store in the same oil.



Lamb Curry

Photo of Simple Lamb Curry (Pressure Cooker)Photo of Simple Lamb Curry Cooking

Ingredients

  • 2 lbs / ca. 1kg lamb stew meat (e.g. leg of lamb cut into 1 in / 2.5cm cubes)
  • 1 onion, finely chopped
  • 2-3 tbsp vegetable oil
  • 2-3 cloves garlic, minced
  • 2 tbsp peeled and minced ginger
  • 3-4 tbsp tomato paste
  • 2 tbsp ground coriander
  • 1 tsp ground cumin
  • 2 tsp garam masala
  • ¼ tsp ground turmeric
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper, adjust to taste
  • 1 tsp salt or to taste
  • ¼ cup white wine (or water)
  • ½ cup / 125ml yogurt (whole milk works best)
  • 1 tsp dried fenugreek leaves
  • handful cilantro, chopped

Preparation

  1. Set pressure cooker over medium-high heat. Add vegetable oil and onion. Cook until browned well. Stir frequently and adjust heat as necessary to prevent scorching.
  2. Add minced garlic and ginger. Cook for a minute or two, careful to not burn the garlic.
  3. Stir in tomato paste . Cook for a few minutes, stir frequently.
  4. Add coriander, cumin, garam masala, turmeric, garlic powder, cayenne pepper and salt. Cook for 1 minute, stir well.
  5. Add the meat. Cook a few minutes over medium-high heat until the lamb is well browned. Stir frequently, reduce the heat if necessary.
  6. Add the white wine or water. Put the lid on the pressure cooker. Bring to high pressure, then reduce the heat and cook for 25-30 minutes. Release pressure.
  7. Add fenugreek leaves. Turn up heat, cook for a few minutes until the stew has reached the desired thickness.
  8. Turn off heat. Slowly stir in the yogurt. Stir in the cilantro.
  9. Adjust seasoning with salt. Serve.
 4-6 servings


Spinach with Yogurt and Coconut


Ingredients

3 cups chopped cheera/kerala spinach
4-5 tbsp water
1 cup Curd (not too sour)

To Grind & Crush

3-4 green chillies or less
1 cup grated coconut
1/4 cup water
1/2 tsp mustard seeds (to crush)

To Temper

1 tbsp coconut oil
1/2 tsp mustard seeds
2 dried red chilly
1 sprig curry leaf
salt as needed

Method

  • Cook the chopped spinach along with water and salt.
  • Grind coconut and chillies to a smooth paste and just before finishing grinding,add the mustard seeds to it and just crush them for a second.
  • Mashed the cooked spinach well with a spoon and add the coconut mixture to this.Bring it to a boil.
  • Switch off the stove and allow the spinach mix to cool.
  • Add curd to this and mix well.Check salt and adjust the taste.
  • Heat oil in a small skillet and splutter mustard seeds,dried chillies and curry leaves.Pour it over the curry.
  • Serve with rice.

Quick Mango Pickle


Ingredients

1/2 kg raw mango chopped into small pieces (you may peel the skin)
4 tbsp chilly powder or less
1/4 tsp turmeric powder
1/4 tsp asafoetida powder
1/4 tsp fenugreek powder
50 gm sesame oil (or olive oil)
salt,as required
1/4 cup water
1/2 tsp mustard seeds
3 dry chillies
2 sprig curry leaves

Method

  • Marinate mango pieces rubbing turmeric powder and salt for one hour.
  • Now mix in the chilly,asafoetida and fenugreek powders to this.
  • Heat oil in a deep skillet till smoke appears.Switch off the stove and splutter mustard seeds,dry chillies and curry leaves.Suddenly pour this to the mango mixture and mix well till the bubbles from the oil disappears and raw smell of powders withdraw.
  • Now boil 1/4 cup water in the same skillet (the one which you used for heating oil) and pour it to the pickle.Mix well.
  • Serve with rice/chapathi.

Jack fruit with Coconut recipe


Ingredients

To cook Jack Fruit

4 cups of raw jackfruit/chakka,cleaned and chopped
1/4 cup of jackfruit seeds,peeled,cleaned and cut into two each
1/2 tsp turmeric powder
salt
2 cups water (approx)

For the coarse paste

1 cup grated coconut
2 green chillies
3 cloves

 of garlic (small)
1/2 tsp cumin seeds

To temper

1 tbsp coconut oil
1/2 tsp mustard seeds
2 dry chillies
2 sprig curry leaves
4 tbsp grated coconut

Method
Cook the chopped jack fruit and seeds adding turmeric powder,salt and water.Meanwhile make a coarse paste of ingredients mentioned .Add this paste to Jack fruit when it's cooked three fourth,mix well and mash it with the spoon.... when the raw smell disappears,switch off the stove.

Now heat oil in a small skillet and splutter mustard seeds,dry chillies and curry leaves.Add coconut to this and fry till golden brown.Pour this over the vegetable.

Sambhar


Ingredients

1 cup of toor dal/pigeon peas
1 tsp of turmeric powder
2 cups of diced vegetables(potato,plantain,pumpkin,carrot,taro root)
2 Ladies finger chopped
1 Tomato chopped
1/4 cup shallots
One green chilly sliced
1/4 cup tamarind water/juice
I small piece of asafoetida

To Roast and Grind
1 Cup  grated coconut
5 tsp of coriander seeds
4 Dried red chillies
1 tsp of fenugreek seeds
1 tsp urad dal/black gram
2 tsp of gram dal

To temper
1 small tsp Mustard seeds
1 small piece of asafoetida
2 Sprig curry leaves
Oil

Method

  • Cook/Pressure cook toor dal adding tumeric powder, salt and enough water.
  • when dal is half cooked,add the vegetables which take time to cook like potatoes, plantain,carrot,taro,pumpkin etc.Drop the piece of asafoetida.
  • After 4-5 minutes add whole shallots and tamarind water.
  • When they are almost cooked add the ladies finger and chopped tomatoes
  • Meanwhile roast the coconut in some oil and add the spices mentioned in the roast section.Roast till the coconut turn to brown colour,
  • Grind this to a fine paste adding enough water.Don't make it too watery.
  • Add this coconut mixture to the sambar and let it simmer in medium heat for 5-6 minutes.
  • Check salt and spices now.switch off the stove.
  • Heat coconut oil in a small frying pan and splutter mustard seeds, asafoetida and curry leaves .Pour this into sambar and mix properly.


Sardines in Coconut Milk


Ingredients

10-12 medium whole sardines,cleaned in salt water
2 tsp chopped ginger
4 cloves,chopped
2 green chillies,chopped
1/4 cup shallots sliced
1 tomato, sliced
2 tsp pepper powder
1/2 tsp turmeric powder
1/2 tsp fenugreek powder
4 tsp coconut oil
1 cup medium thick coconut milk
2 tsp lime juice
2 sprig curry leaves
salt

Method

Heat coconut oil in a curry pot (preferably clay pot)and roast the ginger,garlic and green chillies.Then add sliced shallots and roast till light brown.Add tomato slices and sauté for 2-3 minutes.Add pepper powder and roast well till raw smell goes.You may add little water to avoid burning.Add turmeric and fenugreek powders and mix well.Add salt.When the mixture boils,arrange the cleaned sardines on the top.Pour half of the coconut milk and cook closed till the gravy turn real tight.You may shake the pot in between to avoid burning.Just hold both the sides and shake well.Finally,when the coconut milk really thickens,pour the remaining coconut milk and bring to a boil.Switch off the stove and drop curry leaves.Pour the lime juice.Keep it closed for half an hour at least.Serve with Rice/tapioca

Steamed Semolina Balls


Ingredients

1 cup roasted rava/semolina
pinch of salt
water as required

For the filling

1/2 cup grated coconut
1/4 cup grated jaggery
1/2 tsp cardamom powder
pinch of cumin seeds



Method

Make a soft dough with semolina,slowly adding water and salt.Prepare the filling by mixing all the ingredients in the particular section and mix well.Now divide the dough into eight balls of equal size.Press each ball of dough in the palm of your hand.Fill in spoonful of coconut mixture and seal it from four sides .Repeat this with all eight balls.Shift the balls to a steamer and steam in medium heat for 20 minutes.

Ripe Mangoes in a yogurt based gravy


Ingredients

To Cook Mangoes

3 ripe, sweet, peeled  whole mangoes
1 green chilly
1/4 tsp turmeric powder
1/2 tsp chilly powder
1/4 tsp crushed black pepper
salt

To grind

1 cup grated coconut (loose)
3/4 cup curd (should be sour)
1 tsp cumin seeds

To sprinkle

2-3 pinches of fenugreek powder

To temper

2 tsp coconut oil
1/2 tsp mustard sseds
1 dry chilly
1 sprig curry leaf

Method

  • Put the peeled mangoes and all the ingredients mentioned in the 'cook'section in a thick bottomed vessel.Mix well with your hand and squeeze the mangoes well.This will bring out the pulp and juice of the mangoes to cook the same.Don't use water.
  • Now bring this mixture to a boil and reduce the flame.Cook this mango mixture well in the pulp and be careful of not burning it.Mix well in between.
  • Meanwhile grind the coconut,curd and cumin seeds without adding water into a fine paste.
  • Switch off the stove when the mango gravy gets thick and cooked well.After that add the coconut paste and mix well.You dont have to boil this again.Just allow the paste to get mixed well with the mango gravy.It should be a thick one.Let it to cool.Sprinkle the fenugreek powder.
  • Heat oil in a small skillet and splutter mustard seeds,dry chilly and curry leaves.Pour it over the Curry.