Friday, 23 September 2011

Spicy Chicken (Mangalorian)


1.5kg chicken (clean and cut into 16 pieces or smaller)
4 tbsp oil
1 tsp mustard seeds
1 tsp fenugreek
2 large onions (chopped)
11/2 tsp cumin seeds
3 sprigs curry leaves
1 tsp garlic paste
2 tsp ginger paste
½ tsp turmeric powder
2 tbsp chicken curry powder/coriander powder
2 tsp ground black pepper
11/2 tbsp chilli powder
2 lemon grass (crushed)
2 cups of coconut milk
Salt to taste

Heat oil in a pan.Fry mustard seeds,fenugreek,cumin seeds and curry leaves.Add in onions and stir fry further until fragrant.Add garlic and ginger paste and saute for another 2 minutes.Mix all the powders together in a bowl.(turmeric powder,mutton curry powder,black pepper powder and chilli powder).Put in chicken in the pan and add in all the powders.Mix well and fry for 3 minutes.Do this in a fast motion.If the ingredients are too dried you can sprinkle some water.Once the chicken is well coated with all the ingredients leave to cook with 1 cup of water in medium flame.Add coconut milk and salt to taste.Cook till almost dry. Dish out.

Cheesy Garlicky Baked Snack


INGREDIENTS
1 cup allpurpose flour
1/4 tsp salt
2 tsp baking powder
1/4 cup margarine cubed
1/2 cup milk
1/2 cup chaddar cheese
egg white ( or) cream for applying on top
For topping
2 tbs soft butter
1 tsp garlic powder
salt
Mix soft butter and garlic powder with a pinch of salt and keep aside
METHOD
.
Take food processer add all purpose flour, salt , baking powder and margarine cubes
.
Pulse 3 to 4 times then add milk and pulse 2 more times
.
Take out in to bowl ,add chaddar cheese and mix well
.
Preheat oven to 425
.
Grease cookie sheet , drop a spoonfull
of battar on baking stay
.
Apply egg white ( or) cream with
pastry brush
.
Bake for 10 to 12 min until golden on top
.
Remove from oven apply garlic butter on each of them
.




Urad Dal Laddoos




 INGREDIENTS : 1 cup urad dal , 3/4 cup powdered jaggary , 4 cardamom pods , 1/2 cup ghee
 METHOD :
. Roast urad dal on a dry pan until golden color ( low flame)
. Grind together jaggary powder , cardamom  and roasted urad dal ,to a fine powder
.Take ground powder on a plate and add ghee
.Mix well and make a small tight balls ( use more ghee if u are not able to make balls)

Paneer Khoya Dessert....Cottage Cheese Dessert


INGREDIENTS : 4 cups whole milk , (1-1/2 to  2 )cups sugar , 1 tbs lemon juice , 2 tbs ghee , 1/2 cup nuts

METHOD
. Take milk in a thick bottom pan , bring to boil , then add lemon juice , stir well until water is separated
. Drain 1/2 of the water and add sugar and ghee .
. Cook on low flame for 20 to 30 min  , keep stirring in the middle
.Turn off the stove when kova is slightly liquid , it will become hard once cooled
. Toast sliced nuts in a tbs of ghee
. Garnish kova with toasted nuts

Biscuit and Jello Sandwich


1 packet jello
marie biscuits (or) any biscuits u like
whip cream


METHOD
.
Mix jello into water and pour on a large tray ,and refrigerate ,once hard cut in to shapes as biscuits
.
Make sandwich with jello , whip cream and biscuits

Apple Pies ...Fried

 

INGREDIENTS
2 cups all purpose flour , 1 tsp bakingpowder , pinch of salt , 3/4 stick butter ,for filling - 3 apples , 4 tbs brown sugar , 3 tbs butter , 1 tsp cornstarch , 1 tsp vanilla extract , 1 tbs lemon juice , 1/2 tsp cinnamon powder , FOR SUGAR TOPPING 1 cup sugar , 1 tsp cinnamon powder

Shift  flour , baking powder , and salt , add cold butter cubes , rub in between your both palms , until u get a texture of corn meal . sprinkle water and make a stiff dough , cover and refrigrate for 30 min
.For filling , cut apples in to small cubes , melt butter in a pan add apple cubes and lemon juice mix and cook on medium flame for 10 to 15 min until apples are tender
.Now add brown sugar , cinnamon and vanilla extract ,mix well and cook for another 5 min , then add ( corn starch mixed with 2 tbs water ), to make the filling thick
(Do not add too much constarch , filling becomes like a  big lump)
.Now roll the dough in to a big sqaure ,cut in to stips , fill the strips with 1 tbs filling , damp the edges , fold and press tightly
.Do the same thing with remaining dough strips and filling
. Mix 1 cup of sugar with 1 tsp cinnamon , keep aside
.Heat oil in a wide pan on medium low heat , deep fry pies until golden color 
.Roll them in cinnamon sugar, when pies are warm

Stuffed Eggplant Curry



8 small indian eggplants
4 tbs oil 
1 onion sliced
1 tsp cumin seeds and musturd seeds 
cilantro 
ghee for serving 


Masala powder

1 tbs coriander seeds
1 tbs cumin seeds 
1/2 tsp methi seeds 
5 to 6 curry leaves 
4 dry red chillis
2 tbs oil 
salt
Heat 1 tbs oil in a pan add all the masala ingredients , roast on low flame until golden , cool and grind to a fine powder along with salt 
.
Add 1 tbs oil to masala powder ,mix well and keep aside 
Clean eggplants with water , pat dry and place them in a pan in 1 layer , drizzle
2 tbs of oil , cover with lid and cook on low flame for 15 min until soft ( turning in the middle with out burning)
.
Once eggplants are cooked completely , remove from pan and let them cool
.
Take cooled eggplants ,slit inthe middle and stuff 1 tsp of masala powder , stuff the remaining masala in to all the eggplants
.
Heat 2 tbs of oil in a pan add cumin seeds and musturd seeds ,add sliced onions
sprinkle a pinch of salt on onions , place stuffed eggpants and roast on low flame for another 15 min
.
Sprinkle with cilantro

Ghiya Tadka...Curry


Bottle gourd 1 small - peeled and cut into chunks
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Fresh tamarind 1 large pod
Sesame oil 1/2 tablespoon
Curry leaves few.

To Be Roasted In Oil &... Wet-Ground To Paste

Shallots 2
Ginger 1"
Garlic 1 clove
Dry coconut 2 spoons
Coriander seeds 2 spoons
Fenugreek seeds 1/4 spoon
Poppy seeds 1 teaspoon
Dry red chilies 7-9
Cumin seeds 1 teaspoon
Peanuts 1 fistful
Oil few spoons

Method:

Heat up the griddle, add oil and tempering spices if needed. And followed by vegetables and ground masala. Further add salt, turmeric, chili powder and fry real good, until oil separates.

Then, add tamarind milk. Cook over low-medium heat, without lid.

When oil separates, remove from heat.


The Ringed...Lauki/Bottleguard



Ingredients:
½ kg Bottle Gourd (Lauki, Dudhi, Opo Squash)
1 cup Besan (gram flour)
½ cup grated Paneer
1 tsp Turmeric powder
1 tsp Chili powder
1 tsp coriander powder
1 Tbsp chopped Cilantro
¼ cup finely chopped green onions
½ tsp Garam Masala
Salt to taste
To Sautee
1 Tbsp oil
1 tsp Cumin seeds
Finely chopped green onions to garnish
Lemon wedges.

Method:
1)      Wash and Peel gourd.  Cut into 1 cm rounds.  Core then center of these rounds to make rings.  Reserve the cored center and chop them up finely. Lightly apply salt to the rings and keep them aside.
2)      Dry roast gram flour and let it cool. 
3)      To the gram flour add paneer, turmeric powder, chili powder, coriander powder, garam masala, chopped cilantro and green onion.  Add finely chopped gourd core, add salt to taste and mix well, but use light hands. The mixture should remain crumbly and no become a dough.
4)      Stuff this mixture into gourd rings. 
5)      Use a steamer (I use Idli steamer) to steam stuffed gourd rings for 10 mins.
6)      Let it stand for 5 – 10 minutes. 
7)      Heat Oil is a frying pan, add cumin seeds and gently place steamed gourd rings.  Sautee them on one side until light golden and flip to repeat.  While in the pan, top with green onions and dash of lime. 
8)      Serve hot with Rotis or can be served as a starter with cilantro & mint chutney.

Falooda...Yummm!!



Ingredients: (Serves 4)
400 ml cold milk (skim or full)
½ cup falooda sev or vermicelli noodles
6 tsp rose syrup (rooafzah or mapro)
2 tsp falooda seeds (also called takmaria or sabjah or basil seeds)
2 cups Strawberry Jelly (or any other flavor you prefer)
¼ cup mixed dry fruits (cashew, almonds, raisins and pistachio)
¼ cup tutti-frutti (dried fruit peels or dehydrated fruits)
4 scoops of Kesar Pista ice-cream (or kulfi, or any other flavor, preferably not chocolate)

Method:
  1. Soak the sabjah seeds in water for at least 1 hour. 
  2. Boil the noodles/sev in water for about 5 minutes (optionally add yellow food color to make it colorful). Drain the water, and run it under ice cold water and keep aside. 
  3. Finely chop dry fruits.
  4. To assemble Falooda: In a tall glass, place ½  cup jelly at the bottom, top with noodles, Rose syrup and sabjah seeds.  Pour in 100 ml milk, top with a scoop of ice-cream or kulfi.  
  5. Decorate with Tutti-frutti and chopped dry fruits.   
  6. Eat or slurp or alternate between both, enjoy! J

Bharwan ghiya in Cashew nut Gravy

Stuffed Bottle Gourd in Cashew Gravy (Bharwaan Lauki)

Bottle gourd (lauki), 8" long 2
Step I :
Ginger (adrak) paste 1 ¾ tsp
Garlic (lason) paste 1 ¾ tsp
Lemon (nimbu) juice 1 tsp
Turmeric (haldi) powder 1 tsp
Red Chilli 1 tsp
Salt to taste
Cooking oil for trying 4 cups
Step II :
Ghee 1 / ¾tbsp
Cumin (jeera) seeds 1 tsp
Green chilles, deseeded, finely chopped 2
Ginger, 1" piece, finely chopped 1
Carrots (gajar), peeled, finely chopped ½ cup
French beans, stringed, finely chopped ¼ cup
Potatoes, medium-sized, boiled,
Peeled, mashed 3
Cashew nuts (kaju), roasted, crushed 12
Raisins (kishmish), finely chopped 12
Salt to taste
Clove (laung) powder ½ tsp
Black peppercorns (sabut kaali mirch),
Crushed ¼ tsp
Lemon juice 1 tsp
Green corianer (hara dhaniya),
Finely chopped ¼ cup
Step III :
Yoghurt (dahi) ¾ cup
Garlic paste 1 ¾ cup
Coriander (dhaniya) powder 2 tsp
Red chilli powder 1 tsp
Turmeric powder 1 tsp
Ghee ¼ cup
Cashew nuts, roasted, blended with
Water to a fine paste 20
Salt to taste
White pepper (safed mirch) powder ½ tsp
Clove powder ½ tsp
Rose petal (gulaab pankhri) powder ½ tsp
Vegetable stock ½ cup
Green coriander, chopped 1 tbsp



Method :
Peel the bottle gourd, cut off both ends scoop the insides with a peeler. Mix the step 1 ingredients (except oil) in a bowl. Rub the paste both inside and outside the bottle gourd and keep aside for 30 minutes. Heat the oil in a wok on medium heat; fry the bottle gourd for 4-5 minutes or until it rises to the surface. Increase heat to high and continue to fry until the gourd is golden brown and fully cooked. Remove to a strainer to drain excess oil. Retain oil for future use. Heat the ghee (step II) in a pan on mediam heat; add cumin seeds. When the seeds begin to pop, add cashew nuts and raisins; mix well. Add the remaining ingredients of step II and continue to stir and roast until the moisture dries up. Remove to a bowl and set aside to cool. Once cool, stuff the bottle gourd with the filling. Mix the yoghurt (step III) with garlic, coriander; red chilli, and turmeric powders. Heat the ghee in a pan on medium heat; add the yoghurt mixture and stir and roast until fat appears on side. Add the cashew paste and salt and continue to stir and roast until fat appears on the sides. Add the remaining ingredients (except green coriander) and stir and roast until the mixture is thick and homogenous. Preheat oven to 180°C / 350°F. arrange the stuffed gourd on an overproof serving platter. Pour the gravy over it and heat in the oven for 5-7 minutes. Remove, garnish with green coriander and serve. *Preparation time: 1 hour 45 mins. Serves: 4

Ghiya/Bottleguard with Coconut Milk Curry

Bottle Gourd Potato Curry Vangi

Ingredients
  • 1 Bottle Gourd,
  • 2 medium sized potatoes,
  • 4 small or 1 big onion,
  • 2 medium tomatoes,
  • 1/2 cup thick coconut milk,
  • 2 tsp ginger-garlic each crushed,
  • 1 tsp Garam Masala ,
  • 2 tsp chili powder,
  • salt to taste,
  • 1 tsp mustard and cumin seeds each,
  • 1/2 tsp asafoetida,
  • 2 tsp turmeric powder.
  • 1 tbsp oil.
  • cilantro.
Method
  1. Wash and peel the skins of bottle gourd and potatoes. Cut each into 1 inch cubes.
  2. Blanch and purée tomatoes.
  3. Chop onions finely.
  4. This curry has to be cooked in a pressure cooker. So you may cook it directly in the pressure cooker body or in a different vessel which is stovetop safe as well as can fit inside pressure cooker.
  5. Heat oil in the pressure cooker or in the vessel. Sizzle mustard and cumin. Add asafoetida and turmeric powder. Then sauté onions until they caramelize and light brown.
  6. Add tomato purée, crushed ginger and garlic, and continue to sauté for 2 minutes.
  7. Add chopped vegetables and stir well. Do not add water as the bottle gourd releases water while cooking. Add garam masala, chili powder, salt and mix.
  8. Close the lid of the pressure cooker or if you have used vessel for sautéing, transfer the vessel into the pressure cooker. Pressure cook until the vegetables are just tender.
  9. Remove lid once all the pressure is released. Lastly stir in coconut milk and use cilantro for garnish.

Lobhia and Ghiya Curry....Blackeyed Peas with Bottleguard




  • 1 Can of Black eyed peas (15 oz.)
  • 1 Cup cubed pieces of Dudhi - Boil in microwave for 6 minutes in salted water.
  • 1 medium size green tomato - diced
  • 1 large size ripe tomato - diced
  • 1 medium size onion finely chopped
  • 5-6 Garlic cloves - finely minced
  • Ginger piece 1 inch long - finely minced
  • 1/2 T.spoon - Turmeric power
  • 1 T.spoon - Red chili powder
  • 1/2 T.spoon Garam masala
  • 1/2 T.spoon any other Masala of your choice - I used Rasoi Magic "Asli Maharashtrian Usal Masala" - Other options like subzi masala, goda masala ,malvani masala,Badshah Rajwadi Masala .This is optional ... you may use 1 tspoon Garam masala.
  • 3-4 cups water
  • 1 Cup - fresh chopped cilantro
  1. Empty black eyed peas into colander - rinse several times under running water until all Can liquid is washed away... drain all water and Keep it aside.
  2. Place 1 cup full cubed pieces of Dudhi/Bottle gourd in glass bowl..cover with 1 cup lightly salted water and microwave for 6 minutes. Keep aside.
  3. In a three quart heavy bottom pot heat oil, then add the chopped onions, when they have softened, add finely minced ginger and garlic, stir to combine..then add turmeric powder,red chili powder and two type of Masala powders - Stir for 1 minute.
  4. Now add diced green tomatoes and saute for 2 minutes on medium heat until green tomatoes are partially softened.
  5. Pour in rinsed black-eyed peas - Mix well with gravy base. Add three cups water, little salt, few chopped fresh corriander leaves. Cover, increase the heat to high and simmer for 3-4 minutes.
  6. Add boiled dudhi pieces along with stock. Put diced ripe tomato. Stir and cook for an additional 5-6 minutes on medium high heat. Reduce heat to low and let it simmer for another 3-4 minutes. Garnish with fresh chopped cilantro leaves.
  7. This simple and hearty curry dish can be served hot with rice, roti or can even be enjoyed as a soup.

Ghiya/Bottleguard Curry



Ingredients
2 cups Bottleguard pieces , 5 slit green chillis , 1 onion ( chopped) , 3 garlic cloves ( crushed),  1 tsp coriander powder , 1 cup milk , 1 cup water , 3 tbs oil , 1 tsp cumin seeds and musturd seeds , salt

METHOD
.Heat oil in a pan add cumin seeds and musturd seeds , then add green chillis , garlic and onions ,sautee for 5 min
.Add chopped bottelgourd pieces ,sprinkle salt and cook on medium flame for 5 min
.Add milk , cover and cook on low flame for 10 min ( until bottlegourd pieces are soft), then add required amount of water for gravy ( if u want to can use milk for rich gravy)
.Sprinkle coriander powder ,mix well and cook for another 5 min
.Done , serve hot with roti
Bottelguard Curry....2
1 cup of cubed bottle gourd pieces
1 cup of day old, yogurt (sour curd)
6 green chillies and 1 tablespoon of fresh grated coconut (made into smooth paste)
½ teaspoon of each - turmeric and salt
tadka:
1 tsp of oil
1 tsp of cumin and mustard seeds, few pieces of dried red chillies and curry leaves
In a saucepan, heat oil on medium heat. Add and toast the tadkaingredients. Add the bottle gourd cubes and also green chilli-coconut paste. Stir in turmeric, salt and about quarter cup of water. Close the lid and cook on medium-low heat, until the bottle gourd pieces are tender. Reduce the heat to low and stir in the yogurt. Turn off the heat and remove the saucepan from the stove. Cover the pot with a lid and let the curry sit for about 15 minutes, for the flavors to mingle well. Serve warm with rice.

Egg Curry with Coconut Milk


INGREDIENTS : 5 eggs ( boiled ) ,2 cloves , 2 cinnamon , 2 cardamom , 1 cup chopped bell peppers , 1 onion sliced , 1 tbs ginger garlic paste , 1/2 tsp turmuric , 1 tsp garam masala ,1 tsp coriander powder , 2 cups coconut milk , salt , 4 to 5 green chillis (slit). 1/4 cup chopped cilantro , 4 tbs oil

METHOD
. Heat oil in a pan add cardamom , cinnamon , and cloves then add sliced onions , sprinkle salt and sautee until golden color
.Now add slit green chilis , cilantro and ginger garlic paste fry for 2 min
.Add chopped bell peppers , coriander powder ,garam masala , turmuric powder,mix everything and add boiled eggs
.Add coconut milk and simmer for 10 min
.Adjust salt 

Okra In Yogurt Curry



INGREDIENTS : 2 cups chopped fresh okra , 1 small onion (chopped) , 1 small tomato (chopped) , 3 cloves of garlic ( chopped) , 4 to 5 green chillis ( chopped) , 1 cup yogurt , pinch of turmuric , salt ,3 tbs oil , 1tsp cumin seeds and musturd seeds , curry leaves , cilantro
1/2 tsp garam masala powder ( optional)
METHOD
.Wash,dry and slice okra
.Heat 1 tbs oil in a tcurrawa add okra pieces , and fry them on medium low flame for 10 to 15 min
.Heat oil in another pan add cumin seeds, musturd seeds , curry leaves and garlic , fry them for 1 min then add chopped onions and sprinkle salt and turmuric ,sautee them for 5 min
.Now add chopped tomatoes and  green chillis , cook on medium flame until tomatoes are cooked
.Add shallow fried okra pieces in to tomato and onion mixture , mix well and add yogurt
. Cook for 5 min on low flame
.Sprinkle cilantro
.Done , serve hot with roti .

Wednesday, 21 September 2011

Stuffed Capsicums....with Seafood


2 large red bell peppers, seeded
2 large yellow bell peppers, seeded
4 Tbsp. butter
1 large onion, diced fine
1/2 cup celery, diced
1/2 lb. Cooked shrimp, minced
1 Tbsp. flour
3 Tbsp. tomato sauce
2 dashes Tabasco sauce
6 oz. crabmeat
2 cups cooked rice
salt and pepper to taste

Cut off the tops of the peppers. Blanch in lots of boiling salted water for 5 minutes. Remove to an ice bath to stop cooking.
In a large skillet over medium heat, melt the butter and sauté the onion and celery for 5 minutes. Add the shrimp, flour, tomato sauce, Tabasco, salt and pepper and stir well over low heat, simmering for 10 minutes.
Stir rice and crabmeat into mixture. Stuff the peppers with the mixture and place in a glass baking dish. Bake at 350 degrees for 20 minutes or until heated throughout.

Fruit Kebabs

Fruit kebabs with chocolate dipping sauce

Ingredients

  • Small pieces of pear, banana, strawberry and orange
  • 300ml pouring cream
  • 1 tsp grated orange rind
  • 1 tbs orange juice
  • 250g block milk chocolate broken into squares
  • Method

    1. Thread small pieces of pear, banana, strawberry and orange on to mini bamboo skewers.
    2. In a small saucepan, combine 300ml pouring cream, 1 tsp grated orange rind and 1 tbs orange juice. Bring just to the boil, then add a 250g block milk chocolate broken into squares. Remove pan from heat, stand for a few minutes until chocolate is melted, then stir until smooth. Pour the warm sauce into a bowl. Serve immediately.

    Notes

    • You will need mini bamboo skewers.
    • Tip: For an adult version, replace milk chocolate with dark chocolate (70 per cent cocoa) and substitute an orange liqueur, such as Cointreau, for the juice.

Grilled Sandwiches....good for travel/picnic

Grilled Mediterranean Vegetable Sandwich Recipe

Ingredients

  • 1 eggplant, sliced into strips
  • 2 red bell peppers
  • 2 tablespoons olive oil, divided
  • 2 portobello mushrooms, sliced
  • 3 cloves garlic, crushed
  • 4 tablespoons mayonnaise
  • 1 (1 pound) loaf focaccia bread

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
  3. Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
  4. Peel cooled peppers, core and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

Zucchini Fritters

Crispy Zucchini Sticks with Olive Dip


  • 1 1/2 cups all-purpose flour

  • 1 cup beer

  • 1 cup mayonnaise

  • 1/2 cup Kalamata olives, pitted

  • 1 tablespoon fresh lemon juice

  • 2 medium zucchini

  • Vegetable oil for deep frying

  • Kosher salt and freshly ground black pepper to taste


  • Directions
    1. Whisk 1 cup of the flour with the beer in a large bowl until smooth. Pour through a strainer into another bowl and let stand for 1 hour. Thin with additional beer just before frying if thicker than pancake batter.


    2. Meanwhile, mix the mayonnaise with the olives and lemon juice in a small bowl. Thin and 1 to 2 tablespoons water, if you like.


    3. Keep covered in the refrigerator until ready to serve the zucchini.


    4. Cut the zucchini into sticks that measure 1/4 inch wide and two inches long. Heat two inches of oil in a large deep saucepan until a deep-fat frying thermometer reaches 35 degrees F.


    5. Combine the remaining 1/2 cup flour with salt and pepper in a shallow bowl or pie plate. Add the zucchini and toss to cover in flour.


    6. Transfer to a strainer and shake to remove excess flour. Working in batches, dip in the batter, letting the excess drip off.


    7. Fry in batches until golden brown and crisp, about 3 minutes. Drain on paper towels and sprinkle with salt. Serve the olive mayonnaise on the side for dipping.