Hi,
Now here is a dish that you will just love it. This one is for chapati/phoolka or paratha. Accompany this with salad of diced onion,radish,tomato,green chili and fresh coriander. Dress it fresh lime/lemon juice, flavoured with a little salt and black pepper powder. And/ OR any pickle of your choice.
For two servings you will require the following:
1. 02 cups shelled fresh Green peas.
2. 02 medium size onion, diced fine or reduced to paste.
3. 01 big tomato,diced fine. OR 04 tps tomato puree'.
4. Paste of 02 fresh green chili, 02 tps coriander leaves, 05 pods of garlic and 2'' ginger.
5. 01 tps red chili powder, coriander powder, garam masala, turmeric powder and Jeera. Salt to taste.
6. Water. cooking oil.
7. Garnish- 01 tps fresh coriander leaves.
Method
Step One.
1. In a wok/ kadai put in o1 tps cooking oil and heat on low flame. Add all of the green peas and stir gently to glaze all the peas. Sprinkle 1/2tps sugar and stir. When the wok starts to sizzle pour water just enough to drown the peas. Raise flame to medium and when you see the water starts to boil, count up to FIVE slowly and switch off the stove. Remove, and keep aside with the same water and cover to maintain the heat. This will ensure that your peas do not loose their shinning green color.
Step Two.
1. In the wok pour in 50ml oil and heat on medium flame. Add the fresh green paste along with jeera and fry till light golden.
2. Put in all of the onion and fry till golden,
3. Sprinkle in all of the dry masala and mix the tomato.Stir fry to roast. Add a few drops of water to avoid it burning and sticking to the bottom.
4. Put in the boiled green peas without the water it is boiled in. Retain the water and stir fry the mixture, well to ensure that the green peas blend well and only the masala reducing to a fine soft paste. Sprinkle the retained water to achieve the blend.
5. Adjust salt to taste. After achieving the required consistency cover and cook for a while. We should look to have a slightly moist dish to be able to eat with chapati/phoolka.
Before serving garnish with fresh coriander.
Friday, December 25, 2009
Wednesday, December 23, 2009
Happy Cooking: Mix Veg Rice....Indian Masala
Hi there,
Winter is upon us and we cherish to have hot meals, whenever we can. One such complete meal is an Indian fried rice dish. There are a numerous variations to this dish. But, I am going to list out a simple, easy to cook and tasty presentation. This goes well with a little pickle on the side and yogurt/dahi, just plain or blended with bits of raw onion and diced tomato to form a Raita. You could make with just bits of canned pineapple, boiled diced potato or whatever Fancy's' you to try out.
To prepare the mix veg rice for TWO servings:
1. 01 cup rice(suggested BASMATI), washed and kept drowned for at least 12-15 mts. Boiled, in double the quantity of water. Make sure you add a little salt and 02 tps cooking oil/butter/desi ghee. After it is cooked, stir the boiled rice to separate the grains and keep aside.
2. 01 potato,peeled and diced to qtrs, 02Tps fresh green sweet peas, one medium carrot-scrubbed and diced, 01 small onion-sliced, 03-05 florets of cauliflower, 5-6 cashew nuts(optional), 02 tps ground nuts.
3. 01 tps Jeera/cumin, 5-6 whole black pepper, 01" Cinnamon stick, 03-05 green cardamom, 02-04 cloves.
4. 50ml cooking oil,butter or desi ghee. Salt to taste.
Method
1. In a deep vessel/ wok or kadai put in 1/2 of the cooking oil and on heating put in the ground nuts and lightly fry them. Remove.
2. Next put in the Jeera along with all the dry spices and gently fry on slow flame.
3. As soon as the aroma arises, add in the sliced onion and fry till transparent. Add all the veges and fry to cook.
4. Sprinkle a little salt, just enough for the vegetables. Stir fry.
5. When you feel the veges are almost cooked, put in the previously boiled rice.Pour over it the remaining oil and adjust salt to taste. Stir fry, on medium flame-say for 03-05 mts.
Remove to serving platter-garnish with fresh green coriander.
Serve with the Raita and pickle you have laid out for the meal. This combination never fails to impress all who partake.
Winter is upon us and we cherish to have hot meals, whenever we can. One such complete meal is an Indian fried rice dish. There are a numerous variations to this dish. But, I am going to list out a simple, easy to cook and tasty presentation. This goes well with a little pickle on the side and yogurt/dahi, just plain or blended with bits of raw onion and diced tomato to form a Raita. You could make with just bits of canned pineapple, boiled diced potato or whatever Fancy's' you to try out.
To prepare the mix veg rice for TWO servings:
1. 01 cup rice(suggested BASMATI), washed and kept drowned for at least 12-15 mts. Boiled, in double the quantity of water. Make sure you add a little salt and 02 tps cooking oil/butter/desi ghee. After it is cooked, stir the boiled rice to separate the grains and keep aside.
2. 01 potato,peeled and diced to qtrs, 02Tps fresh green sweet peas, one medium carrot-scrubbed and diced, 01 small onion-sliced, 03-05 florets of cauliflower, 5-6 cashew nuts(optional), 02 tps ground nuts.
3. 01 tps Jeera/cumin, 5-6 whole black pepper, 01" Cinnamon stick, 03-05 green cardamom, 02-04 cloves.
4. 50ml cooking oil,butter or desi ghee. Salt to taste.
Method
1. In a deep vessel/ wok or kadai put in 1/2 of the cooking oil and on heating put in the ground nuts and lightly fry them. Remove.
2. Next put in the Jeera along with all the dry spices and gently fry on slow flame.
3. As soon as the aroma arises, add in the sliced onion and fry till transparent. Add all the veges and fry to cook.
4. Sprinkle a little salt, just enough for the vegetables. Stir fry.
5. When you feel the veges are almost cooked, put in the previously boiled rice.Pour over it the remaining oil and adjust salt to taste. Stir fry, on medium flame-say for 03-05 mts.
Remove to serving platter-garnish with fresh green coriander.
Serve with the Raita and pickle you have laid out for the meal. This combination never fails to impress all who partake.
Sunday, December 6, 2009
Happy Cooking: CHATPATA ALOO.....India Masala
Dear Friends,Being alone and busy with your work, you do feel too tired to make a complete meal. You may even break your resolution and go out to your now forgotten eatery. But wait, I have a dish that is very simple, very quick and tasty. This one you may serve with buttered toast, if you so desire.
For this dish you require:
1. 250 gms potato- boiled,peeled and diced to bite size pieces.
2. 04 green fresh chili-sliced lengthwise and seeded, if you so desire.
3. 01 cup of fresh coriander leaves.
4. 50 gms fresh cheese-grated.(OPTIONAL)
5. 01 small tomato-diced fine.
6. 01 tps red chili flakes, chat masala, jeera powder, black pepper and salt to taste.
7. 01 fresh lime/lemon (nimbu).
8. 02 tps melted butter/desi ghee/cooking oil.
Method
1. In a wok/kadai, put in the oil or ghee or butter and heat it on slow flame.
2.As soon as the oil heats put in the fresh green chili and fry for just 45 sec. Switch off the stove.
3. Add in all the masala and 1/2 of the fresh coriander stir and dump in the potato. Stir well to cover all of the masala to the potato.Sprinkle salt to taste.
4. Sprinkle in the fresh cheese/paneer, stir. Add 1/2 of the diced tomato. stir.
5. Remove to a flat serving dish, garnish with fresh coriander, tomato and lime juice.
Enjoy with Bread/Chapati/ Poori.
Friday, November 27, 2009
Happy Cooking:Chicken in Cream Palak Masala....Indian Masala
Dear 'Single' friend,
I know, I have previously listed a preparation under the Heading of 'Chicken Palak wala'. But this one is a different recipe...absolutely new.
This one I had made for my beloved wife Poonam. She genuinely appreciated the presentation and I felt I should share it with you all. This is essentially a 'hot' dish, but, you may reduce the chilly as per your requirement.
So for two servings you will require:
1. 150 gms boneless chicken-diced one inch cubes.
2. 100 gms washed, pat dried palak/spinach leaves.
3. 01 small onion-diced.
4. 01 medium Tomato-diced fine.
5. 06 pods garlic- 2" ginger diced fine.
6. 02 long fresh green chilly. 02 Tps diced fresh coriander.
7. 20 gms butter+ 03Tps cooking oil OR 75 gms desi ghee.
8. 01 Tps single cream. 1/2 tps vinegar.
9. 01 tps turmeric powder,curry powder, red chilly powder, coriander powder, jeera,chicken masala powder, & 1" cinnamon stick. Salt to taste.
10 Water.
Method
Step One
1 Marinate diced chicken with a little salt,1/4 chicken masala powder, half tps vinegar for 1/2 hour.
2. Grind to paste green chilly, half of fresh coriander.
3. Boil 1/2 litre water in a vessel. Immerse the spinach/palak for 03 minutes. Remove and drown it in vessel containing cold water. Remove, drain and grind to paste.
Step Two
1. Take a deep wok/kadai and on low flame heat butter+ oil OR desi ghee.
2. Add jeera as it starts to fry put in the marinated chicken and fry till the chicken is half fried.
3. Put in the diced onion along with the green paste, half of the diced tomato and continue to saute, on medium flame. Add a little salt and the remaining chicken masala and stir fry till onion starts to brown.
4. Sprinkle in all the dry masala except half quantity of curry powder& chicken masala. Stir fry, spoon in water little at time to help keep the mixture moist, draw the red of the chilly powder and blend in with the chicken. Spoon out excess of oil and keep aside.
5. Put in the palak/spinach paste, adjust salt and stir fry. Pour in a little water, cover to cook for 05 minutes.
6. This being a very near dry dish, remove in a shallow/ flat server. Garnish with the kept aside oil, remaining tomato, curry powder and pour on top the single cream.
Serve with Tandoori roti/Nan/Chappati.
I know, I have previously listed a preparation under the Heading of 'Chicken Palak wala'. But this one is a different recipe...absolutely new.
This one I had made for my beloved wife Poonam. She genuinely appreciated the presentation and I felt I should share it with you all. This is essentially a 'hot' dish, but, you may reduce the chilly as per your requirement.
So for two servings you will require:
1. 150 gms boneless chicken-diced one inch cubes.
2. 100 gms washed, pat dried palak/spinach leaves.
3. 01 small onion-diced.
4. 01 medium Tomato-diced fine.
5. 06 pods garlic- 2" ginger diced fine.
6. 02 long fresh green chilly. 02 Tps diced fresh coriander.
7. 20 gms butter+ 03Tps cooking oil OR 75 gms desi ghee.
8. 01 Tps single cream. 1/2 tps vinegar.
9. 01 tps turmeric powder,curry powder, red chilly powder, coriander powder, jeera,chicken masala powder, & 1" cinnamon stick. Salt to taste.
10 Water.
Method
Step One
1 Marinate diced chicken with a little salt,1/4 chicken masala powder, half tps vinegar for 1/2 hour.
2. Grind to paste green chilly, half of fresh coriander.
3. Boil 1/2 litre water in a vessel. Immerse the spinach/palak for 03 minutes. Remove and drown it in vessel containing cold water. Remove, drain and grind to paste.
Step Two
1. Take a deep wok/kadai and on low flame heat butter+ oil OR desi ghee.
2. Add jeera as it starts to fry put in the marinated chicken and fry till the chicken is half fried.
3. Put in the diced onion along with the green paste, half of the diced tomato and continue to saute, on medium flame. Add a little salt and the remaining chicken masala and stir fry till onion starts to brown.
4. Sprinkle in all the dry masala except half quantity of curry powder& chicken masala. Stir fry, spoon in water little at time to help keep the mixture moist, draw the red of the chilly powder and blend in with the chicken. Spoon out excess of oil and keep aside.
5. Put in the palak/spinach paste, adjust salt and stir fry. Pour in a little water, cover to cook for 05 minutes.
6. This being a very near dry dish, remove in a shallow/ flat server. Garnish with the kept aside oil, remaining tomato, curry powder and pour on top the single cream.
Serve with Tandoori roti/Nan/Chappati.
Wednesday, November 25, 2009
Happy Cooking: Onion Tomato Salan....Indian Masala
Happy cooking: Onion Tomato Salan….Indian Masala
Dear friends,
There has been a gap, from the time I last posted- to the present. The reason being, I was traveling back to my residence in India from Hong Kong. I had been there to enjoy the company, hospitality of my dear ones, but, above all, to meet for the first time, my lovely newly born grand-daughter. I also got some opportunity to demonstrate my culinary skills. Without being modest, I confess was, appreciated. All that I cooked has been listed by me previously for you all.
Now, the chill in the air suggests that God willing we are going to be blessed with a good winter ahead, I am sure you would like to use the opportunity to bask in the sun as much as possible. To help you spend less time in the kitchen I will list for you a very simple, easy to cook, but, tasty quick dish for your lunch under the sunshine.
You will require, for two servings:
300 gms. big ripe red tomatoes, skinned& quartered
200 gms. onion, sliced.
03 long fresh green chilies, diced fine.
06 sprigs of fresh coriander.
06 green cardamom-seeded, powdered and coverings retained.
01” stick of cinnamon.
01 tps coriander powder, Jeera/cumin, red chilies, curry powder, turmeric powder and dry mango powder (Amchoor).
04 Tps cooking oil.
02 tps ginger garlic paste. Salt to taste.
Water.
Method
Step One
To skin the tomato make a cross incision on the back of the fruit. Plunge in the knife from the front and hold the tomato over the flame, rotating all the while. The peel will, on baking, will shrink away by itself. Remove from fire, and when it cools, remove the skin completely. Follow the same procedure on all the tomatoes.
Step Two
In a kadai/wok on low flame, pour in the oil. As it heats, put in the Jeera, green cardamom peels and fry.
When the jeera starts to turn golden put in the ginger garlic paste. Fry to golden brown. Do not burn.
On medium flame, put in the entire sliced onion and stir fry to transparent stage. Sprinkle in the green cardamom powder and put in the cinnamon stick.
As the onion starts to pink put in the turmeric powder along with the diced green chilies. Stir fry, and put in the quartered tomatoes.
First sprinkle in the red chilly powder stir and add two to three spoons of water, to help extract the red of the chilly. Adjust salt to taste.
Put in half of the fresh coriander leaves along with dry coriander powder and stir fry- add half cup of water. Cover to boil foe 01-02 minute.
Uncover, put in the rest of the masala, except half of the curry powder & adjust water to your requirement. This dish is best with only a little gravy, so ensure that the water quantity is controlled. Partially cover to cook and when the oil floats up, reduce the flame-after a minute remove from fire.
Upon serving, sprinkle curry powder and fresh coriander leaves.
Enjoy this with Paratha.
November 09
Dear friends,
There has been a gap, from the time I last posted- to the present. The reason being, I was traveling back to my residence in India from Hong Kong. I had been there to enjoy the company, hospitality of my dear ones, but, above all, to meet for the first time, my lovely newly born grand-daughter. I also got some opportunity to demonstrate my culinary skills. Without being modest, I confess was, appreciated. All that I cooked has been listed by me previously for you all.
Now, the chill in the air suggests that God willing we are going to be blessed with a good winter ahead, I am sure you would like to use the opportunity to bask in the sun as much as possible. To help you spend less time in the kitchen I will list for you a very simple, easy to cook, but, tasty quick dish for your lunch under the sunshine.
You will require, for two servings:
300 gms. big ripe red tomatoes, skinned& quartered
200 gms. onion, sliced.
03 long fresh green chilies, diced fine.
06 sprigs of fresh coriander.
06 green cardamom-seeded, powdered and coverings retained.
01” stick of cinnamon.
01 tps coriander powder, Jeera/cumin, red chilies, curry powder, turmeric powder and dry mango powder (Amchoor).
04 Tps cooking oil.
02 tps ginger garlic paste. Salt to taste.
Water.
Method
Step One
To skin the tomato make a cross incision on the back of the fruit. Plunge in the knife from the front and hold the tomato over the flame, rotating all the while. The peel will, on baking, will shrink away by itself. Remove from fire, and when it cools, remove the skin completely. Follow the same procedure on all the tomatoes.
Step Two
In a kadai/wok on low flame, pour in the oil. As it heats, put in the Jeera, green cardamom peels and fry.
When the jeera starts to turn golden put in the ginger garlic paste. Fry to golden brown. Do not burn.
On medium flame, put in the entire sliced onion and stir fry to transparent stage. Sprinkle in the green cardamom powder and put in the cinnamon stick.
As the onion starts to pink put in the turmeric powder along with the diced green chilies. Stir fry, and put in the quartered tomatoes.
First sprinkle in the red chilly powder stir and add two to three spoons of water, to help extract the red of the chilly. Adjust salt to taste.
Put in half of the fresh coriander leaves along with dry coriander powder and stir fry- add half cup of water. Cover to boil foe 01-02 minute.
Uncover, put in the rest of the masala, except half of the curry powder & adjust water to your requirement. This dish is best with only a little gravy, so ensure that the water quantity is controlled. Partially cover to cook and when the oil floats up, reduce the flame-after a minute remove from fire.
Upon serving, sprinkle curry powder and fresh coriander leaves.
Enjoy this with Paratha.
November 09
Happy Cooking:Green Peas/Muttar in Masala....Indian Masala
Happy Cooking: Green Peas/Muttar in Masala….Indian Masala
Dear Friend,
We are in the midst of a season that offers us vegetables, in abundant variety. I know it’s a bit early, but, soon the market will be flooded with a variety of green sweet peas, amongst other vegetables. I am sure you would want to indulge yourself having this dish which is rich, simple and tasty fare.
For two servings you will require:
1&1/2 cup shelled green peas.
02 small onions-diced fine.
01 big 0r 02 small tomato- diced fine.
02 green chilly.
1/2 cup fresh coriander leaves-diced.
01 tps of red chilly powder, coriander powder, curry powder, turmeric powder and jeera/cumin.
04 cloves, 04 green cardamom and 1” stick of cinnamon.
02 tps ginger garlic paste. Salt to taste.
03 Tps cooking oil.
Water.
Method
Step One
In a separate pan, pour in ½ tps oil and heat on slow flame. Put in the green peas and stir fry, to coat all of the peas. Add a generous pinch of sugar and stir . As the green peas acquire deep green color and gloss, pour in water enough to drown the peas. Watch it boil. When all of the water begins to bubble switch off the flame and keep aside, as it is, to cool. This will help the green peas to retain its glossy green color, till the end of the cooking time.
Step Two
In a separate kadai/wok pour in the remaining oil and heat on slow flame. Put in jeera, split open green cardamom & cinnamon. Fry. When the jeera begins to turn golden, put in the ginger garlic paste and fry along with the green chilly, but do not burn.
Adjust to medium flame, put in the diced onion and stir fry till the onion turns golden. DO NOT BURN THE ONION OR ELSE THE DISH WILL SPOIL.
Add to the above all the dry Masala and stir fry. Put in 2-3 spoons of water to combine the Masala, and help break down the onion to near paste.
Now add ¾ of the diced tomato, 1/2 of the fresh coriander and sauté the combination till the oil appears to separate. Keep adding water spoon by spoon to ensure it remains moist and does not burn. Add salt to taste
Now, add in the green peas along with its water. Adjust water just enough to cook the green peas, as well as maintain it’s moist near-dry state of the dish.
Remove to a flat serving platter and garnish with diced tomato and fresh coriander.
Serve with Paratha, Nan or poori.
November 16, 2009
Dear Friend,
We are in the midst of a season that offers us vegetables, in abundant variety. I know it’s a bit early, but, soon the market will be flooded with a variety of green sweet peas, amongst other vegetables. I am sure you would want to indulge yourself having this dish which is rich, simple and tasty fare.
For two servings you will require:
1&1/2 cup shelled green peas.
02 small onions-diced fine.
01 big 0r 02 small tomato- diced fine.
02 green chilly.
1/2 cup fresh coriander leaves-diced.
01 tps of red chilly powder, coriander powder, curry powder, turmeric powder and jeera/cumin.
04 cloves, 04 green cardamom and 1” stick of cinnamon.
02 tps ginger garlic paste. Salt to taste.
03 Tps cooking oil.
Water.
Method
Step One
In a separate pan, pour in ½ tps oil and heat on slow flame. Put in the green peas and stir fry, to coat all of the peas. Add a generous pinch of sugar and stir . As the green peas acquire deep green color and gloss, pour in water enough to drown the peas. Watch it boil. When all of the water begins to bubble switch off the flame and keep aside, as it is, to cool. This will help the green peas to retain its glossy green color, till the end of the cooking time.
Step Two
In a separate kadai/wok pour in the remaining oil and heat on slow flame. Put in jeera, split open green cardamom & cinnamon. Fry. When the jeera begins to turn golden, put in the ginger garlic paste and fry along with the green chilly, but do not burn.
Adjust to medium flame, put in the diced onion and stir fry till the onion turns golden. DO NOT BURN THE ONION OR ELSE THE DISH WILL SPOIL.
Add to the above all the dry Masala and stir fry. Put in 2-3 spoons of water to combine the Masala, and help break down the onion to near paste.
Now add ¾ of the diced tomato, 1/2 of the fresh coriander and sauté the combination till the oil appears to separate. Keep adding water spoon by spoon to ensure it remains moist and does not burn. Add salt to taste
Now, add in the green peas along with its water. Adjust water just enough to cook the green peas, as well as maintain it’s moist near-dry state of the dish.
Remove to a flat serving platter and garnish with diced tomato and fresh coriander.
Serve with Paratha, Nan or poori.
November 16, 2009
HAPPY COOKING:MASALA BAINGAN/EGG PLANT….INDIAN MASALA
Dear ‘Single’ Friend,
During my visit to the vegetable market this morning, I spotted a basket full of small baingan/egg plant, bright and deep purple in color. I could not resist the temptation of purchasing and immediately thought of you to try, and add this dish to your menu. It’s definitely going to evoke curiosity from your colleagues during the lunch hour, in the office / at the site of work.
If you have following my recipe so far, you would have noted that I have kept the cooking to its simplest form and not made you do anything fancy nor have asked you to indulge in exotic Masala.
I estimate that you are now ready to be initiated to add some blended Masala to your preparations.
You will require, for two servings:
250 gms small purple baingan/egg plant.
01 medium tomato-diced fine.
02 small onion-diced fine.
01 large piece ginger, 06 pods garlic.
03 fresh green chilly.
½ cup fresh coriander leaves.
04 Tps tamarind sauce (0ptional)/ Juice of 01 lime.
01 tps turmeric powder, coriander powder, curry powder, amchoor/dry mango powder, jeera/cumin & red chilly powder. Salt to taste.
Cooking oil to deep fry and later to sauté Masala.
Water.
METHOD
Step One
Make paste of - green chilly, ½ of the fresh coriander, ginger & garlic.
Mix, ¼ of all the dry Masala and generous pinch of salt.
Wash the baingan, pat dry and make deep ¾ th incisions on each of the egg plant in a manner that it divides the veggie into four, but continues to be held together at the stem.
Rub in, in the inside, the mix Masala & leave in a bit more as stuffing in each of the egg plant. If need be, wrap a length of a clean thread around to hold the Masala in.
Deep fry each till golden brown, drain and keep aside.
Step Two
Take a wok / kadai, put in 03 Tps cooking oil, on low flame. Upon heating, sprinkle the jeera and fry till golden.
Put in the green paste, and stir fry till light golden.
3. Increase the flame to medium and add the onion. Stir fry to deep golden.
4. Sprinkle in all the dry Masala, stir fry-add tomato. Fry, stir to sauté.
5. If using tamarind sauce, now pour in and blend & sauté.
6. If not using- put in a few spoons of water to blend the Masala. Add salt to taste.
7. Stir fry, keep adding water, spoon by spoon, to keep the blend moist and ensure it does not stick to the bottom and caramalise.
8. Now, put in the fried baingan, lightly mix to help cover all the egg plant with the sautéed blended Masala.
9. Reduce the flame to low and pour in 50ml water, cover to cook for 05-06 minutes.
10. Uncover, evaporate excess water, if still there in the vessel.
11. Remove from fire, sprinkle in the lime juice as per requirement, if not using tamarind sauce.
12. Garnish with fresh coriander before serving in an appropriate dish.
Best served with Chapatti,
November 18, 2009
Dear ‘Single’ Friend,
During my visit to the vegetable market this morning, I spotted a basket full of small baingan/egg plant, bright and deep purple in color. I could not resist the temptation of purchasing and immediately thought of you to try, and add this dish to your menu. It’s definitely going to evoke curiosity from your colleagues during the lunch hour, in the office / at the site of work.
If you have following my recipe so far, you would have noted that I have kept the cooking to its simplest form and not made you do anything fancy nor have asked you to indulge in exotic Masala.
I estimate that you are now ready to be initiated to add some blended Masala to your preparations.
You will require, for two servings:
250 gms small purple baingan/egg plant.
01 medium tomato-diced fine.
02 small onion-diced fine.
01 large piece ginger, 06 pods garlic.
03 fresh green chilly.
½ cup fresh coriander leaves.
04 Tps tamarind sauce (0ptional)/ Juice of 01 lime.
01 tps turmeric powder, coriander powder, curry powder, amchoor/dry mango powder, jeera/cumin & red chilly powder. Salt to taste.
Cooking oil to deep fry and later to sauté Masala.
Water.
METHOD
Step One
Make paste of - green chilly, ½ of the fresh coriander, ginger & garlic.
Mix, ¼ of all the dry Masala and generous pinch of salt.
Wash the baingan, pat dry and make deep ¾ th incisions on each of the egg plant in a manner that it divides the veggie into four, but continues to be held together at the stem.
Rub in, in the inside, the mix Masala & leave in a bit more as stuffing in each of the egg plant. If need be, wrap a length of a clean thread around to hold the Masala in.
Deep fry each till golden brown, drain and keep aside.
Step Two
Take a wok / kadai, put in 03 Tps cooking oil, on low flame. Upon heating, sprinkle the jeera and fry till golden.
Put in the green paste, and stir fry till light golden.
3. Increase the flame to medium and add the onion. Stir fry to deep golden.
4. Sprinkle in all the dry Masala, stir fry-add tomato. Fry, stir to sauté.
5. If using tamarind sauce, now pour in and blend & sauté.
6. If not using- put in a few spoons of water to blend the Masala. Add salt to taste.
7. Stir fry, keep adding water, spoon by spoon, to keep the blend moist and ensure it does not stick to the bottom and caramalise.
8. Now, put in the fried baingan, lightly mix to help cover all the egg plant with the sautéed blended Masala.
9. Reduce the flame to low and pour in 50ml water, cover to cook for 05-06 minutes.
10. Uncover, evaporate excess water, if still there in the vessel.
11. Remove from fire, sprinkle in the lime juice as per requirement, if not using tamarind sauce.
12. Garnish with fresh coriander before serving in an appropriate dish.
Best served with Chapatti,
November 18, 2009
Friday, October 23, 2009
Happy Cooking: Boiled egg curry....Indian Masala
Dear Single Friend,
I trust that by now you would have started to enjoy cooking for yourself.Discovered, that the effort is relaxing,enjoyable, healthy and economical. You, I am sure amazed some of your friends and have been instrumental in their taking up cooking too. One of your special friends' must have enjoyed your culinary expertise gained so far.
Now I am going to push you to make a dish that is so simple, yet, challenging as it will prove to be satisfying only if made correctly.In this dish, the easy part is to boil an egg.....that's what everybody thinks. But, if the egg is not boiled properly you can land up with a running egg from the centre, when you peel it and then you will not be able to make any amendments to rectify the situation.
Assemble the following, for one serving:
1. 02 eggs.
2. 01 big onion-grind or dice fine.
3. 01Tps ginger garlic paste, 01 green chilly.
4. 01 tomato-dice fine.
5. 01 tps red chilly powder,turmeric,coriander and jeera.
6. Salt to taste.
7. 50 ml cooking oil.
8. Water, a few sprigs of fresh coriander.
Method
Step One
1. In a wok/kadai, pour the cooking oil and when it heats, on medium flame, put in the ginger garlic and fry.
2. As the garlic starts to brown, put in the onion and stir fry. As it turns transparent sprinkle in a little salt and fry till it gets to turn pink. Add the powder masala, mix. Saute.
3. Put in the tomato and saute.
4. At this stage the mix masala will start to dry and is likely to burn and stick to the bottom. Add few tps of water and fry till the oil begins to separate.
5. Pour in one cup of water, put in salt to taste stir and cover to cook. When the gravy begins to boil, put in the boiled eggs and cook for 02 minutes, with partial cover.
6. Check for consistency and switch off the flame.
7. Garnish with fresh coriander and serve with Chapati/Nan/Paratha. You can have this with rice- but adjust the gravy and salt.
I trust that by now you would have started to enjoy cooking for yourself.Discovered, that the effort is relaxing,enjoyable, healthy and economical. You, I am sure amazed some of your friends and have been instrumental in their taking up cooking too. One of your special friends' must have enjoyed your culinary expertise gained so far.
Now I am going to push you to make a dish that is so simple, yet, challenging as it will prove to be satisfying only if made correctly.In this dish, the easy part is to boil an egg.....that's what everybody thinks. But, if the egg is not boiled properly you can land up with a running egg from the centre, when you peel it and then you will not be able to make any amendments to rectify the situation.
Assemble the following, for one serving:
1. 02 eggs.
2. 01 big onion-grind or dice fine.
3. 01Tps ginger garlic paste, 01 green chilly.
4. 01 tomato-dice fine.
5. 01 tps red chilly powder,turmeric,coriander and jeera.
6. Salt to taste.
7. 50 ml cooking oil.
8. Water, a few sprigs of fresh coriander.
Method
Step One
1 Take the eggs and wash them. In an appropriate vessel, pour enough water to drown the eggs.Place on medium flame and boil the eggs for 05 minutes in boiling water. Thereafter, keep the eggs in the same water and go about executing the other steps for this preparation.
2 As the onion is put in to fry, peel the eggs carefully.
Step Two
1. In a wok/kadai, pour the cooking oil and when it heats, on medium flame, put in the ginger garlic and fry.
2. As the garlic starts to brown, put in the onion and stir fry. As it turns transparent sprinkle in a little salt and fry till it gets to turn pink. Add the powder masala, mix. Saute.
3. Put in the tomato and saute.
4. At this stage the mix masala will start to dry and is likely to burn and stick to the bottom. Add few tps of water and fry till the oil begins to separate.
5. Pour in one cup of water, put in salt to taste stir and cover to cook. When the gravy begins to boil, put in the boiled eggs and cook for 02 minutes, with partial cover.
6. Check for consistency and switch off the flame.
7. Garnish with fresh coriander and serve with Chapati/Nan/Paratha. You can have this with rice- but adjust the gravy and salt.
Monday, October 19, 2009
Happy Cooking: Eggplant Potato curry...Indian Masala
Dear Single,
I hope, at least, some of you may have changed your status and now have a spouse.Your house- now a home. I Pray the others too get the opportunity to upgrade their status.
This dish is a simple and tasty meal that goes well with steamed rice and mango pickle (OR any pickle you prefer).
This is one meal I fell in love when I was a child, and my two children still love to have this. This, 'VANGAI-BHAAT' is essentially a Maharashtrian dish-though I am not a Maharashtrian by creed, but none the less, one by birth, being born in what is today known as Mumbai.
The recipe that I list below is of my version. However, the flavour & nutrition value is akin to the traditional.
Eggplant- You will find in the market, come of various shapes, sizes and colour. All of them taste equally good, and are similar in food value.
For this dish I would recommend the long purple variety, though, you may buy any that is available.
You will require the following for two servings:
1. Eggplant/Baingan-400 gms. (While buying I would suggest you ensure that the vege. is firm, without any holes, unblemished and has a stem that is green and fresh).
2. 02 small onion. 01 big potato.
3. 01 big tomato or 02 small ones-diced fine.
4. 02 tps ginger garlic paste.
5. 03 green chillies, 6-8 fresh green curry leaves( available in the vege. market) & few sprigs of fresh coriander leaves.
6. 01 tps of carom/ajwain seeds, jeera, coriander powder, red chillies powder, curry powder & turmeric powder. Also, 03 cloves, 1'' Cinnamon stick and 02 bay leaves.
7. 75-100 ml cooking oil.
8. Juice of one lemon/lime/nimbu.
9. Water.
Method
Step One
1. Cut off the stem, little of the end of the eggplant and dice it small. Keep aside,drowned in water.Dice the potato small and keep aside, in water.
2. Make paste of green chillies, 04 curry leaves, one onion and 60% of the fresh coriander leaves.
3. Slice thin the other onion.
Step Two
1. In a deep cooking vessel, put in the oil and on heating, put in the bay leaves, jeera, carom seeds, sliced onion and 6 curry leaves- stir fry till onion gets transparent.Add the green paste and fry till it starts to get brown.
02. Now put in the potato along with eggplant/baingan and fry with the Cinnamon and the cloves thrown in. As the eggplant softens , with the back of the ladle, mash a few of the diced eggplant.
3.Sprinkle all of the powder masala, half of curry powder and stir fry to mix the masala. Put in the diced tomato and fry making sure that the vege. does not stick to the bottom or it does not burn. Keep adding few spoons of water in regular interval to acheive this .
4. To help to make a homogeneous slurry with the potato and a some of the eggplant, pour in water (approx 02 cups) to make the curry of desired consistency. Add salt to taste. Cover to cook.
5. Cook on full flame,when potato is done, switch off the fire and remove.
Sprinkle the remaining curry powder and flavour with lime juice.
Garnish with fresh coriander and serve with steaming hot plain rice.
I hope, at least, some of you may have changed your status and now have a spouse.Your house- now a home. I Pray the others too get the opportunity to upgrade their status.
This dish is a simple and tasty meal that goes well with steamed rice and mango pickle (OR any pickle you prefer).
This is one meal I fell in love when I was a child, and my two children still love to have this. This, 'VANGAI-BHAAT' is essentially a Maharashtrian dish-though I am not a Maharashtrian by creed, but none the less, one by birth, being born in what is today known as Mumbai.
The recipe that I list below is of my version. However, the flavour & nutrition value is akin to the traditional.
Eggplant- You will find in the market, come of various shapes, sizes and colour. All of them taste equally good, and are similar in food value.
For this dish I would recommend the long purple variety, though, you may buy any that is available.
You will require the following for two servings:
1. Eggplant/Baingan-400 gms. (While buying I would suggest you ensure that the vege. is firm, without any holes, unblemished and has a stem that is green and fresh).
2. 02 small onion. 01 big potato.
3. 01 big tomato or 02 small ones-diced fine.
4. 02 tps ginger garlic paste.
5. 03 green chillies, 6-8 fresh green curry leaves( available in the vege. market) & few sprigs of fresh coriander leaves.
6. 01 tps of carom/ajwain seeds, jeera, coriander powder, red chillies powder, curry powder & turmeric powder. Also, 03 cloves, 1'' Cinnamon stick and 02 bay leaves.
7. 75-100 ml cooking oil.
8. Juice of one lemon/lime/nimbu.
9. Water.
Method
Step One
1. Cut off the stem, little of the end of the eggplant and dice it small. Keep aside,drowned in water.Dice the potato small and keep aside, in water.
2. Make paste of green chillies, 04 curry leaves, one onion and 60% of the fresh coriander leaves.
3. Slice thin the other onion.
Step Two
1. In a deep cooking vessel, put in the oil and on heating, put in the bay leaves, jeera, carom seeds, sliced onion and 6 curry leaves- stir fry till onion gets transparent.Add the green paste and fry till it starts to get brown.
02. Now put in the potato along with eggplant/baingan and fry with the Cinnamon and the cloves thrown in. As the eggplant softens , with the back of the ladle, mash a few of the diced eggplant.
3.Sprinkle all of the powder masala, half of curry powder and stir fry to mix the masala. Put in the diced tomato and fry making sure that the vege. does not stick to the bottom or it does not burn. Keep adding few spoons of water in regular interval to acheive this .
4. To help to make a homogeneous slurry with the potato and a some of the eggplant, pour in water (approx 02 cups) to make the curry of desired consistency. Add salt to taste. Cover to cook.
5. Cook on full flame,when potato is done, switch off the fire and remove.
Sprinkle the remaining curry powder and flavour with lime juice.
Garnish with fresh coriander and serve with steaming hot plain rice.
Friday, October 16, 2009
Happy Cooking: Fish in Masala....Indian Masala
Dear Friends,
Fish when made well is acclaimed as an exotic dish in any part of the world. Fish forms important part of the menu in the coastal regions and in parts where major rivers form the basis of settlements. However, with the globe shrinking due to modern technology, most of the foods have ceased to be of particular region. Some say, if you wish to have better Chinese food, go to India. Chicken biryani, some swear, that its best made in some parts of U.S of A.......and so on.
But, my single friend I want to be of assistance, for you to eat hygienic food prepared at home. Buy fish that looks fresh, is firm to touch and does not smell foul when sniffed under its gill. It should have, as far as possible, a single comb like skeleton. Buy only as much that will be consumed by you, and no left overs, please.
You will require for two servings:
1. 200-300 gms fish, duly cleaned and cut in to medium size chunks by the fish monger/seller.
2. 150 gms onion. Juice of one lime/lemon
3. 02 green chillies,6 pods garlic & 2'' ginger diced fine. Fresh coriander leaves.
4. 6-8 pepper corns, 1'' cinnamon stick, 1/2 tps mustard seeds, 01 tps turmeric powder, 01tps jeera &01 coriander powder, 01 tps red chilly powder and 01 tps curry powder/garam masala.Salt to taste.
5. 100 ml mustard oil/ cooking oil.
Method
Step one
1. Wash the fish, drain, apply half of the turmeric powder,ginger+garlic, half of the lime juice, a generous pinch of salt and keep aside to marinate .
2. Make paste of 50 gms of onion, green chilly.
3. Slice the remaining onion.
Step Two
1. In a kadai pour the oil and heat. Fry the fish with the marinate masala for one minute on each side or till it browns to form a slight crust to seal the fish. Remove and keep aside.
2. In the same kadai and the remaining oil put in in the mustard seeds and when it starts to splutter add jeera, ginger+garlic and cinnamon stick. Fry till garlic starts to turn golden.
3. Now add the onion green chilly paste, fry, as it turns golden ,reduce the flame and put in all the dry masala and adjust the salt. Fry, pour in a few spoons of water to help all the masalas to come together. Fry, but don't burn.
4. Switch off the flame, but do not remove the kadai. put in the pieces of fish and mix gently till the cooked masala is enveloping the entire fish. Remove this fish on a platter, and layer the kadai with slice onion. Re-light the stove on low flame and gently layer the fish on the top of the onion.
5. Sprinkle the rest of the lime juice and cover the fish,tightly.(if need be, place a weight on the cover).
6. Now place a tava/griddle under the kadai on the low flame and slow cook this fish for at least 08-10 minutes.
Remove gently, on a platter, garnish with fresh coriander and serve with hot Chapati / Nan.
Fish when made well is acclaimed as an exotic dish in any part of the world. Fish forms important part of the menu in the coastal regions and in parts where major rivers form the basis of settlements. However, with the globe shrinking due to modern technology, most of the foods have ceased to be of particular region. Some say, if you wish to have better Chinese food, go to India. Chicken biryani, some swear, that its best made in some parts of U.S of A.......and so on.
But, my single friend I want to be of assistance, for you to eat hygienic food prepared at home. Buy fish that looks fresh, is firm to touch and does not smell foul when sniffed under its gill. It should have, as far as possible, a single comb like skeleton. Buy only as much that will be consumed by you, and no left overs, please.
You will require for two servings:
1. 200-300 gms fish, duly cleaned and cut in to medium size chunks by the fish monger/seller.
2. 150 gms onion. Juice of one lime/lemon
3. 02 green chillies,6 pods garlic & 2'' ginger diced fine. Fresh coriander leaves.
4. 6-8 pepper corns, 1'' cinnamon stick, 1/2 tps mustard seeds, 01 tps turmeric powder, 01tps jeera &01 coriander powder, 01 tps red chilly powder and 01 tps curry powder/garam masala.Salt to taste.
5. 100 ml mustard oil/ cooking oil.
Method
Step one
1. Wash the fish, drain, apply half of the turmeric powder,ginger+garlic, half of the lime juice, a generous pinch of salt and keep aside to marinate .
2. Make paste of 50 gms of onion, green chilly.
3. Slice the remaining onion.
Step Two
1. In a kadai pour the oil and heat. Fry the fish with the marinate masala for one minute on each side or till it browns to form a slight crust to seal the fish. Remove and keep aside.
2. In the same kadai and the remaining oil put in in the mustard seeds and when it starts to splutter add jeera, ginger+garlic and cinnamon stick. Fry till garlic starts to turn golden.
3. Now add the onion green chilly paste, fry, as it turns golden ,reduce the flame and put in all the dry masala and adjust the salt. Fry, pour in a few spoons of water to help all the masalas to come together. Fry, but don't burn.
4. Switch off the flame, but do not remove the kadai. put in the pieces of fish and mix gently till the cooked masala is enveloping the entire fish. Remove this fish on a platter, and layer the kadai with slice onion. Re-light the stove on low flame and gently layer the fish on the top of the onion.
5. Sprinkle the rest of the lime juice and cover the fish,tightly.(if need be, place a weight on the cover).
6. Now place a tava/griddle under the kadai on the low flame and slow cook this fish for at least 08-10 minutes.
Remove gently, on a platter, garnish with fresh coriander and serve with hot Chapati / Nan.
Thursday, October 15, 2009
Happy Cooking: Mutton Palak wala/ Mutton with spinach in Gravy....Indian Masala
Dear Single,
I know some of you must be wondering, how come this guy has not, till date, given us many non-veg recipes. Well, the reason is that I was more concerned, that you should cook, and, avoid consuming from any eateries. Hence , to encourage you, I was trying to keep it simple as possible,to help you to get used to the idea of setting up a kitchen. Now that you have, I think you are ready to indulge a little and upgrade your cooking skills.Get set to prepare a real non-veg meal.Set your kitchen to cook Mutton with palak/spinach in it, for yourself and a good friend. You will require, for two servings:
1.500 gms meat of goat/lamb. Tell your butcher to give you from the front leg,medium size round cut pieces.
2.250 gms onion. 02 tps beaten curd.
3.10 big leaves of palak/spinach, washed thoroughly and kept aside.
4.03 green chillies, 02 Tps of fresh coriander leaves,02 tps ginger & 06 pods of garlic.
5.200 gms tomato, washed and liquidised in blender without adding water.
6. 02 bay leaves, 03 green cardamom-seeded and powdered retain the covering,04 laung/cloves, 02 tps jeera, 02 tps coriander powder,01 tps cinnamon powder, 01 tps turmeric powder,02 tps red chilly powder and salt to taste.
7.Water
8.75ml cooking oil
Method
Step One
1. Put the beaten curd and cover the mutton, sprinkle a generous pinch of salt and 01 tps of garlic paste.Keep aside to marinate for at least 30mts.
2. Blend together onion,fresh coriander and green chillies. Make paste of ginger and garlic seperately.
3. Boil in a vessel sufficient water to drown the palak. Dip in the palak/spinach and keep it in for a minute. Take it out and dip in a bowl of cold water. Take it out and blend or pound it to form a paste.
Step Two
1. In the pressure cooker pour in all but 02 tps oil and heat.
2. Put in the jeera, ginger & garlic paste. stir fry till golden.
3. Add to the above the onion green paste and fry on medium flame till transparent/ water starts to evaporate. Add a little salt, stir twice and put in the marinated mutton and continue to saute.
4.Ensure that the mutton does not dry up and touch the bottom of the cooker. Add water a little at a time to keep the mutton and onion masala from drying and sticking to the bottom. Saute till the mutton browns. Sprinkle in the turmeric and stir.
5. Pour in half of the tomato and keep frying the mutton. Add all the dry masala and stir fry adding a little water at a time. When the mutton gets well brown and almost appears to be cooked, add the rest of the tomato and adjust salt to taste. Now add the palak paste,along with the 02 tps oil & stir to cover the mutton and add water enough to just drown.
6. After the pressure builds up and the first steam is let off, reduce the flame and pressure cook the mutton for 12 mts. Switch off the flame but do not open the cooker till at least 15 mts thereafter.
7. Serve in a deep dish after you garnish with fresh coriander.
Best had with Chapati/Tandoori roti or Nan
I know some of you must be wondering, how come this guy has not, till date, given us many non-veg recipes. Well, the reason is that I was more concerned, that you should cook, and, avoid consuming from any eateries. Hence , to encourage you, I was trying to keep it simple as possible,to help you to get used to the idea of setting up a kitchen. Now that you have, I think you are ready to indulge a little and upgrade your cooking skills.Get set to prepare a real non-veg meal.Set your kitchen to cook Mutton with palak/spinach in it, for yourself and a good friend. You will require, for two servings:
1.500 gms meat of goat/lamb. Tell your butcher to give you from the front leg,medium size round cut pieces.
2.250 gms onion. 02 tps beaten curd.
3.10 big leaves of palak/spinach, washed thoroughly and kept aside.
4.03 green chillies, 02 Tps of fresh coriander leaves,02 tps ginger & 06 pods of garlic.
5.200 gms tomato, washed and liquidised in blender without adding water.
6. 02 bay leaves, 03 green cardamom-seeded and powdered retain the covering,04 laung/cloves, 02 tps jeera, 02 tps coriander powder,01 tps cinnamon powder, 01 tps turmeric powder,02 tps red chilly powder and salt to taste.
7.Water
8.75ml cooking oil
Method
Step One
1. Put the beaten curd and cover the mutton, sprinkle a generous pinch of salt and 01 tps of garlic paste.Keep aside to marinate for at least 30mts.
2. Blend together onion,fresh coriander and green chillies. Make paste of ginger and garlic seperately.
3. Boil in a vessel sufficient water to drown the palak. Dip in the palak/spinach and keep it in for a minute. Take it out and dip in a bowl of cold water. Take it out and blend or pound it to form a paste.
Step Two
1. In the pressure cooker pour in all but 02 tps oil and heat.
2. Put in the jeera, ginger & garlic paste. stir fry till golden.
3. Add to the above the onion green paste and fry on medium flame till transparent/ water starts to evaporate. Add a little salt, stir twice and put in the marinated mutton and continue to saute.
4.Ensure that the mutton does not dry up and touch the bottom of the cooker. Add water a little at a time to keep the mutton and onion masala from drying and sticking to the bottom. Saute till the mutton browns. Sprinkle in the turmeric and stir.
5. Pour in half of the tomato and keep frying the mutton. Add all the dry masala and stir fry adding a little water at a time. When the mutton gets well brown and almost appears to be cooked, add the rest of the tomato and adjust salt to taste. Now add the palak paste,along with the 02 tps oil & stir to cover the mutton and add water enough to just drown.
6. After the pressure builds up and the first steam is let off, reduce the flame and pressure cook the mutton for 12 mts. Switch off the flame but do not open the cooker till at least 15 mts thereafter.
7. Serve in a deep dish after you garnish with fresh coriander.
Best had with Chapati/Tandoori roti or Nan
Wednesday, October 14, 2009
Happy Cooking: Mixed Veg Cream Gravy....Indian Masala
Dear Single,
The mood of festivity is still in the air and requires to be filled with aroma of good cooking. So get ready and plan a simple and near exotic dish of mixed vegetables cooked in butter/desi ghee and cream. As it is possible that you are likely to have genial company on the table, I'll list the quantity for two.
You will require:
1. Vegetables- 5-7 florets of cauliflower, 6-8 French beans, 01 small potato, 1/2 cup fresh green peas, 01 medium carrot, and 8-10 leaves of spinach(palak) torn into bits.
2. 150 ml single cream, 02tps butter.
3. 01 big bay leaf, 6-8 black pepper corn, 01 tps white pepper powder and 01 tps jeera/cumin, salt to taste.
4. 1/2 cup water, few sprigs of fresh coriander.
5. 04 pods of garlic&1''ginger - dice fine both. 02 cloves and 1'' Cinnamon.
Method
1. Clean, wash all the vegetables and dice the same size all of them.
2. Take a frying pan and put over low flame. Put in 01 tps of the butter, as it melts put all of the diced veges and stir fry till all are covered with the butter. When the pan starts to sizzle, add water and par boil the veges. Cover, remove from fire and keep aside in the same pan.
3. In a kadai/wok on low flame put in the remaining butter, put in the diced ginger&garlic, jeera, pepper corn, white pepper powder and the Cinnamon. Stir fry.
4. Drain the water of the veges and put in these too along with the above and stir fry. Now, add the bay leaf and all the dry masala and stir fry till the veges appear glazed.
5. Pour in the cream and stir. If you feel that the veges require to be cooked a little more, you add a little water and cover to cook. As the veges cook un cover and let the gravy evaporate to the required consistency.
6. Remove to serve with fresh coriander garnish.
This dish is best had with Chapati/thin paratha or with dinner rolls/soft buns.
The mood of festivity is still in the air and requires to be filled with aroma of good cooking. So get ready and plan a simple and near exotic dish of mixed vegetables cooked in butter/desi ghee and cream. As it is possible that you are likely to have genial company on the table, I'll list the quantity for two.
You will require:
1. Vegetables- 5-7 florets of cauliflower, 6-8 French beans, 01 small potato, 1/2 cup fresh green peas, 01 medium carrot, and 8-10 leaves of spinach(palak) torn into bits.
2. 150 ml single cream, 02tps butter.
3. 01 big bay leaf, 6-8 black pepper corn, 01 tps white pepper powder and 01 tps jeera/cumin, salt to taste.
4. 1/2 cup water, few sprigs of fresh coriander.
5. 04 pods of garlic&1''ginger - dice fine both. 02 cloves and 1'' Cinnamon.
Method
1. Clean, wash all the vegetables and dice the same size all of them.
2. Take a frying pan and put over low flame. Put in 01 tps of the butter, as it melts put all of the diced veges and stir fry till all are covered with the butter. When the pan starts to sizzle, add water and par boil the veges. Cover, remove from fire and keep aside in the same pan.
3. In a kadai/wok on low flame put in the remaining butter, put in the diced ginger&garlic, jeera, pepper corn, white pepper powder and the Cinnamon. Stir fry.
4. Drain the water of the veges and put in these too along with the above and stir fry. Now, add the bay leaf and all the dry masala and stir fry till the veges appear glazed.
5. Pour in the cream and stir. If you feel that the veges require to be cooked a little more, you add a little water and cover to cook. As the veges cook un cover and let the gravy evaporate to the required consistency.
6. Remove to serve with fresh coriander garnish.
This dish is best had with Chapati/thin paratha or with dinner rolls/soft buns.
Tuesday, October 13, 2009
Happy Cooking:Gobi Aloo/ Cauliflower with Potato....Indian Masala
Dear Friends,
The days ahead in this season, are going to bring a lot of fresh green vegetables. One such vegetable is the Cauliflower. This is easy to cook and tastes well. It is a versatile vegetable which can be prepared in a variety of form and combines very well to make a flavoured dish.
As introduction I list the dish of Gobi Aloo. It is a combination of florets of cauliflower and diced potato. For serving two, we require:
1.A small cauliflower(approx-300 gms) cut into florets. In case the florets are big in size you may further dice them to small pieces.
2.A small potato-diced to 8-10 pieces.
3.02 green chilly - diced.
4.01 small tomato.(optional)
5.01 tps diced fine ginger and garlic.
6.Salt to taste, 01 tps jeera,coriander powder,turmeric powder, red chilly powder,garam masala & a pinch of hing/asfoetida.
7.02 Tps cooking oil.
8.Water.
Method
1.After you dice the vegetables, put them in a bowl and wash thoroughly.
2. In a wok/kadai put in the oil to heat on low flame. Put in the jeera, ginger & garlic and the hing.Stir fry.
3. Put in the cauliflower and potato and stir fry well to coat all the vegetable.
4. Sprinkle in all the dry masala, salt to taste and saute the mixed vegetable.Add diced tomato. Stir fry, gently.
5. Pour in water just sufficient to cook the vegetable and evaporate.(Approx-3/4 cup)
6. Cover and let it cook.After 4 mts uncover and check that the potato is cooked. If need be pour in a little more water. Cover and check again.When cooked, remove to serving bowl/dish and garnish with a few fresh coriander leaves.
The days ahead in this season, are going to bring a lot of fresh green vegetables. One such vegetable is the Cauliflower. This is easy to cook and tastes well. It is a versatile vegetable which can be prepared in a variety of form and combines very well to make a flavoured dish.
As introduction I list the dish of Gobi Aloo. It is a combination of florets of cauliflower and diced potato. For serving two, we require:
1.A small cauliflower(approx-300 gms) cut into florets. In case the florets are big in size you may further dice them to small pieces.
2.A small potato-diced to 8-10 pieces.
3.02 green chilly - diced.
4.01 small tomato.(optional)
5.01 tps diced fine ginger and garlic.
6.Salt to taste, 01 tps jeera,coriander powder,turmeric powder, red chilly powder,garam masala & a pinch of hing/asfoetida.
7.02 Tps cooking oil.
8.Water.
Method
1.After you dice the vegetables, put them in a bowl and wash thoroughly.
2. In a wok/kadai put in the oil to heat on low flame. Put in the jeera, ginger & garlic and the hing.Stir fry.
3. Put in the cauliflower and potato and stir fry well to coat all the vegetable.
4. Sprinkle in all the dry masala, salt to taste and saute the mixed vegetable.Add diced tomato. Stir fry, gently.
5. Pour in water just sufficient to cook the vegetable and evaporate.(Approx-3/4 cup)
6. Cover and let it cook.After 4 mts uncover and check that the potato is cooked. If need be pour in a little more water. Cover and check again.When cooked, remove to serving bowl/dish and garnish with a few fresh coriander leaves.
Monday, October 12, 2009
Happy Cooking: Keema Aloo/Lamb Mince with Potato....Indian Masala
Dear Friends who are perforce Single,
Diwali, the 'festival of lights' is upon us, and many amongst us have the good fortune to be back home with their loved ones'.This festivity is indeed a Blessing that they get to enjoy the warmth of the home, family and good spread on the table.
So, if you are one of those who would be going home a little while later, keep heart, I'll help you to have a little more satisfaction and enjoy this festival of lights with a lovely,flavoured non -veg dish. Keema/Mince of mutton, is best sourced from the goat meat. It is best if the keema is hand pounded by your butcher. But, these days of technology the butcher too likes to use the mincer, and there is nothing wrong in that. However, my preference is hand pounded mutton.While the butcher is at it request him to pound a little of the 'fat' also.
Keema with Aloo, for serving two, you require:
1.300 gms of mince/keema.
2.100 gms onion.
3.01 big tomato. 01 medium potato.
4.02 green chillies. 5-6 sprigs of fresh coriander.
5.04Tps/60ml cooking oil.
6.01 tps Meat masala(available in stores),01tps garam masala/curry powder, 01tps turmeric powder, 02 tps dry coriander powder & 01tps red chilly powder.
7.02 tps ginger&garlic paste. Salt to taste
8.Water.
Step One
1 Marinate the mince/keema with 1/4 tps meat masala, 1/2 tps ginger&garlic paste an a generous pinch of salt.
2. Peel potatoe dice and keep drowned in water.
3. Peel onion cut and grind along with green chillies, 04 sprigs of fresh coriander.
4. Dice fine or blend tomato without water.
Step Two
1. In a handi(small patila)/deep frying pan/deep wok pour the oil and on heating put in the ginger & garlic past, fry till golden.
2. Add the onion green paste and stir fry on medium flame, when transparent add a little salt and turmeric powder and stir fry.
3. Put in the marinated keema/mince and now fry the mixture stirring to ensure that the keema starts to brown but does not stick to the bottom. Add a few spoons of water to help you in the process.
4. Add all the dry masala, adjust the salt to taste(keep in mind you have been adding salt in previous steps too), and put in the tomato. Stir fry again ensuring that the dish does not stick to the bottom of the vessel with the help of water, pour little at a time.
5. Put in the potato and saute for a while. Check,that the mutton is almost cooked. Put in water sufficient to just drown the keema. Cover well, to not to allow much of the steam to escape. Cook for 05-07 mts. Switch off the flame and let the keema to continue to cook in the heat.
6. After the dish is cool to touch, check consistency, by switch on the flame or adjust by adding water.
Garnish with the remaining fresh coriander and serve with Chapati/Nan. Also serve raw onion rings dressed with salt, black pepper powder and lime juice.
VARIATION
1.You may substitute 02Tps green peas.
2. Hard boiled eggs, either whole or halved or quartered or diced.
Diwali, the 'festival of lights' is upon us, and many amongst us have the good fortune to be back home with their loved ones'.This festivity is indeed a Blessing that they get to enjoy the warmth of the home, family and good spread on the table.
So, if you are one of those who would be going home a little while later, keep heart, I'll help you to have a little more satisfaction and enjoy this festival of lights with a lovely,flavoured non -veg dish. Keema/Mince of mutton, is best sourced from the goat meat. It is best if the keema is hand pounded by your butcher. But, these days of technology the butcher too likes to use the mincer, and there is nothing wrong in that. However, my preference is hand pounded mutton.While the butcher is at it request him to pound a little of the 'fat' also.
Keema with Aloo, for serving two, you require:
1.300 gms of mince/keema.
2.100 gms onion.
3.01 big tomato. 01 medium potato.
4.02 green chillies. 5-6 sprigs of fresh coriander.
5.04Tps/60ml cooking oil.
6.01 tps Meat masala(available in stores),01tps garam masala/curry powder, 01tps turmeric powder, 02 tps dry coriander powder & 01tps red chilly powder.
7.02 tps ginger&garlic paste. Salt to taste
8.Water.
Step One
1 Marinate the mince/keema with 1/4 tps meat masala, 1/2 tps ginger&garlic paste an a generous pinch of salt.
2. Peel potatoe dice and keep drowned in water.
3. Peel onion cut and grind along with green chillies, 04 sprigs of fresh coriander.
4. Dice fine or blend tomato without water.
Step Two
1. In a handi(small patila)/deep frying pan/deep wok pour the oil and on heating put in the ginger & garlic past, fry till golden.
2. Add the onion green paste and stir fry on medium flame, when transparent add a little salt and turmeric powder and stir fry.
3. Put in the marinated keema/mince and now fry the mixture stirring to ensure that the keema starts to brown but does not stick to the bottom. Add a few spoons of water to help you in the process.
4. Add all the dry masala, adjust the salt to taste(keep in mind you have been adding salt in previous steps too), and put in the tomato. Stir fry again ensuring that the dish does not stick to the bottom of the vessel with the help of water, pour little at a time.
5. Put in the potato and saute for a while. Check,that the mutton is almost cooked. Put in water sufficient to just drown the keema. Cover well, to not to allow much of the steam to escape. Cook for 05-07 mts. Switch off the flame and let the keema to continue to cook in the heat.
6. After the dish is cool to touch, check consistency, by switch on the flame or adjust by adding water.
Garnish with the remaining fresh coriander and serve with Chapati/Nan. Also serve raw onion rings dressed with salt, black pepper powder and lime juice.
VARIATION
1.You may substitute 02Tps green peas.
2. Hard boiled eggs, either whole or halved or quartered or diced.
Saturday, October 10, 2009
Happy Cooking: Fried Paneer in Masala Gravy....Indian Masala
Dear single,
I am to prove to you that simple dish too can be EXOTIC. Paneer itself as a food item is so versatile that it can be prepared in any flavour, it will always turn out to be a winner. This preparation does entail a few steps,but, the end product is worth the effort.
This dish can be had either with Nan, Chapati,paratha or Jeera & Onion fried rice.
For TWO servings you will require:
1. 400 gms Paneer-cut into 1'' cubes.
2. 200 gms tomato-liquidise in a blender without adding water.
3. 100gms curd-beaten.
4. 01 bay leaf, 04 cloves, 6-8 pepper corns, 01 tps kasturi methi(optional), 01 turmeric powder, 3-5 green cardamom-seeded and powdered & 01 tps garam masala. 2'' cinnamon stick.
5. Paste of 02 green chillies, 05 pods of garlic and 2'' ginger.
6. 100 ml cooking oil.
7. 15ml thick cream.
8. Salt to Taste.
Method
Step One
1. In a wok/kadai put in the cooking oil on low flame and heat. Put in, few at a time, the paneer cubes and fry them till they are light brown all over. Remove, and immerse these cubes in a bowl of water just sufficient to drown all the fried cubes. Remember we will be using this water later for our cooking.
Step Two
1. After having fried the paneer, in the same oil put in the green chilly, ginger & garlic
paste and fry.
2.When the paste starts to brown, add the bay leaf and rest of the dry masala and stir fry for a minute. Mix in half of the beaten curd and fry, till the curd gets fried and vanishes.
3. Put in all of the fried paneer cubes, but retain the water. Stir fry, add the rest of the curd. Add salt to taste. Stir gently and put in the blended tomato. Stir fry for a minute.
4. Now estimate and put in the water left in the bowl. When it starts to boil, cover to cook for two minutes. Uncover and see the gravy and adjust if not serving with rice.
Remove to serving dish and garnish with fresh coriander leaves and fresh cream.
Step Three
Jeera & Onion rice:
1. Wash three times 01+1/2 cup rice and then keep aside drowned in water for at least 15 mts.
2. In the rice cooker or vessel you are using to boil the rice, put in 02 tps of oil. As it heats, on low flame, put in 01 tps jeera. On it getting golden put in sliced 1/2 small onion. Fry till the onion gets to be transparent.
3. Add the drowned rice, with a little salt, stir and pour in twice the amount of water(OR as indicated by the rice cooker manufacturer) and boil, till it is almost cooked. Stir to ensure the rice grains separate and cover to cook till all of the water is soaked up. keep it covered for 10 mts and serve.
YOU MAY TO COMPLETE THE MEAL, PREPARE A SIMPLE SALAD ( As previously listed) AS ACCOMPANIMENT.
I am to prove to you that simple dish too can be EXOTIC. Paneer itself as a food item is so versatile that it can be prepared in any flavour, it will always turn out to be a winner. This preparation does entail a few steps,but, the end product is worth the effort.
This dish can be had either with Nan, Chapati,paratha or Jeera & Onion fried rice.
For TWO servings you will require:
1. 400 gms Paneer-cut into 1'' cubes.
2. 200 gms tomato-liquidise in a blender without adding water.
3. 100gms curd-beaten.
4. 01 bay leaf, 04 cloves, 6-8 pepper corns, 01 tps kasturi methi(optional), 01 turmeric powder, 3-5 green cardamom-seeded and powdered & 01 tps garam masala. 2'' cinnamon stick.
5. Paste of 02 green chillies, 05 pods of garlic and 2'' ginger.
6. 100 ml cooking oil.
7. 15ml thick cream.
8. Salt to Taste.
Method
Step One
1. In a wok/kadai put in the cooking oil on low flame and heat. Put in, few at a time, the paneer cubes and fry them till they are light brown all over. Remove, and immerse these cubes in a bowl of water just sufficient to drown all the fried cubes. Remember we will be using this water later for our cooking.
Step Two
1. After having fried the paneer, in the same oil put in the green chilly, ginger & garlic
paste and fry.
2.When the paste starts to brown, add the bay leaf and rest of the dry masala and stir fry for a minute. Mix in half of the beaten curd and fry, till the curd gets fried and vanishes.
3. Put in all of the fried paneer cubes, but retain the water. Stir fry, add the rest of the curd. Add salt to taste. Stir gently and put in the blended tomato. Stir fry for a minute.
4. Now estimate and put in the water left in the bowl. When it starts to boil, cover to cook for two minutes. Uncover and see the gravy and adjust if not serving with rice.
Remove to serving dish and garnish with fresh coriander leaves and fresh cream.
Step Three
Jeera & Onion rice:
1. Wash three times 01+1/2 cup rice and then keep aside drowned in water for at least 15 mts.
2. In the rice cooker or vessel you are using to boil the rice, put in 02 tps of oil. As it heats, on low flame, put in 01 tps jeera. On it getting golden put in sliced 1/2 small onion. Fry till the onion gets to be transparent.
3. Add the drowned rice, with a little salt, stir and pour in twice the amount of water(OR as indicated by the rice cooker manufacturer) and boil, till it is almost cooked. Stir to ensure the rice grains separate and cover to cook till all of the water is soaked up. keep it covered for 10 mts and serve.
YOU MAY TO COMPLETE THE MEAL, PREPARE A SIMPLE SALAD ( As previously listed) AS ACCOMPANIMENT.
Friday, October 9, 2009
Happy Cooking:Paneer Peas in Gravy....Indian Masala
Dear Single,
Here is a tasty and simple to cook gravy dish that goes well with plain boiled rice to complete a meal. I would suggest a simple salad and pickle to accompany.
For this dish you will require:
1. 01 cup fresh green peas.
2. 100 gms paneer/cottage cheese diced to twice the size of the peas.
3. 02 small tomatoes,blended or diced fine.
4. Paste of 01 small onion,02 green chillies, 01Tps fresh coriander leaves & 01 tps each of ginger and garlic.
5. Separately make paste with a spoon full of curd of the following masalas-01 tps each of-
Here is a tasty and simple to cook gravy dish that goes well with plain boiled rice to complete a meal. I would suggest a simple salad and pickle to accompany.
For this dish you will require:
1. 01 cup fresh green peas.
2. 100 gms paneer/cottage cheese diced to twice the size of the peas.
3. 02 small tomatoes,blended or diced fine.
4. Paste of 01 small onion,02 green chillies, 01Tps fresh coriander leaves & 01 tps each of ginger and garlic.
5. Separately make paste with a spoon full of curd of the following masalas-01 tps each of-
a. Jeera/Cumin powder
b. Coriander powder
c. Garam masala/curry powder
d. Red chilly powder
e. Black pepper powder
f. Cinnamon powder
g. Cardamom powder
h. Turmeric
6. Salt to taste.
7. 50ml cooking oil
Method
1.In a handi/kadai/wok heat the oil and put in the onion green paste and fry till it starts to get brown.
2. Put in a little salt, it will hasten the browning and put in half of the tomato. Stir fry, add a little water to keep the masala from burning or attaching to the bottom.
3. Put in the paneer and fry and add the dry masala paste and continue to saute the paneer. Add a little water if required to keep the dish moist. Fry till the oil starts to separate. Adjust salt to taste.
4. Add the green peas and stir fry. Add water just enough to drown the dish and a little more. Cover to cook for 04 minutes.
Serve with boiled rice and salad.
Simple Salad
1. 01 spring/green onion-diced
2. 01 small tomato- diced
3. 01 long green chilly diced
4. 01'' ginger diced fine
5. Juice of half lime
6. Salt and black pepper powder
Method
Mix in all the above in a bowl and put in the salt & pepper as per taste.
Mix in all the above in a bowl and put in the salt & pepper as per taste.
Thursday, October 8, 2009
Happy Cooking: Butter Paneer/Cottage Cheese....Indian Masala
Dear Friend,
This one is for that special day.....it could be any day, when you feel like celebrating for no particular reason and have company sitting on your dinning table. The portions that I list would be for two. This serves best with Chapati/Nan or Paratha
This too can be listed as an EXOTIC dish...for this you will require:
1.300 gms Paneer-diced into 1'' cubes.
2. 02 large tomatoes-diced.
3.01 large or 02 medium size onion-sliced.
4. 50 gms butter.
5. 01 tps Jeera, red chilly powder, coriander powder, turmeric powder,curry powder/garam masala, powder 4-5 green cardamom seeds. 6-8 black pepper corns.
6. Salt to taste.
7. 01 Tps diced ginger and 01 Tps diced garlic.
8. 03 green chillies -diced.
9. 02Tps fresh coriander leaves
Method
1. Place a kadai/wok on low flame and put in half of the butter, when it melts put in half of jeera, all of the diced ginger garlic and half of the diced green chillies.
2. Fry for a while and as soon as the garlic starts to fry put in the sliced onion and increase the flame to medium. Fry till onions turn pink. Add turmeric stir fry and add a little salt, to help brown the onion. Add half of the tomatoes and stir fry. While the onion golden brown the tomato will wilt.
3. Put in the Paneer and all of the remaining green chillies, half of the fresh coriander and all of the dry powder masala. Stir fry lightly ensuring that the paneer cubes do not break. Add salt to taste,and remainder of the tomatoes.
4. Put in the remaining butter and a few spoons of water to keep the dish just moist. Lower the flame to low. Cover and cook for 05 minutes. Once in between uncover to check that dish does not caramelise, if need be add a few spoons of water more. Cover.
5. Uncover, stir lightly and close the lid for the dish to cook in the remaining heat.
After removing to plate garnish with fresh coriander and serve.
This one is for that special day.....it could be any day, when you feel like celebrating for no particular reason and have company sitting on your dinning table. The portions that I list would be for two. This serves best with Chapati/Nan or Paratha
This too can be listed as an EXOTIC dish...for this you will require:
1.300 gms Paneer-diced into 1'' cubes.
2. 02 large tomatoes-diced.
3.01 large or 02 medium size onion-sliced.
4. 50 gms butter.
5. 01 tps Jeera, red chilly powder, coriander powder, turmeric powder,curry powder/garam masala, powder 4-5 green cardamom seeds. 6-8 black pepper corns.
6. Salt to taste.
7. 01 Tps diced ginger and 01 Tps diced garlic.
8. 03 green chillies -diced.
9. 02Tps fresh coriander leaves
Method
1. Place a kadai/wok on low flame and put in half of the butter, when it melts put in half of jeera, all of the diced ginger garlic and half of the diced green chillies.
2. Fry for a while and as soon as the garlic starts to fry put in the sliced onion and increase the flame to medium. Fry till onions turn pink. Add turmeric stir fry and add a little salt, to help brown the onion. Add half of the tomatoes and stir fry. While the onion golden brown the tomato will wilt.
3. Put in the Paneer and all of the remaining green chillies, half of the fresh coriander and all of the dry powder masala. Stir fry lightly ensuring that the paneer cubes do not break. Add salt to taste,and remainder of the tomatoes.
4. Put in the remaining butter and a few spoons of water to keep the dish just moist. Lower the flame to low. Cover and cook for 05 minutes. Once in between uncover to check that dish does not caramelise, if need be add a few spoons of water more. Cover.
5. Uncover, stir lightly and close the lid for the dish to cook in the remaining heat.
After removing to plate garnish with fresh coriander and serve.
Wednesday, October 7, 2009
Happy Cooking: KitchenTips-Make cooking easy....Indian Masala
Dear Single Friends,
I have, so far posted 14 recipes for you....All easy to cook. I know one or two are such that perhaps required your best at the moment.But, don't worry you will soon overcome and start to make very near professional dishes. The main aim of this blog is to help you all to stop eating food cooked anywhere, anyhow and at high cost that pinches the pocket. If you have been following, you would have realised or will reflect soon that you have experienced a sense of achievement, felt satisfied after eating and has been economical too.
I am listing a few tips for a good, safe, odourless and hygienic kitchen. Also, one must learn to achieve the best through economy of effort:
1. Your kitchen should be well ventilated, smoke free room.
2. The room should be well lit, dust free, and having fly proofing on windows/ventilation.
3. You should have fresh running water at all times. At least have facilities for stored water to cook and separate for washing.
4 All utility items for the kitchen should be kept clean,within easy reach and visible as far as possible.
5. The stove on which the food is cooked, should be efficient and clean at all times. The fuel for cooking should be in quantity that should not give way while in the cooking process.
6. The work area or the table on which the cooking is done, should be big enough for easy working and free of obstructions to avoid kitchen accidents.
7. Have a domestic fire extinguisher handy.
8. Have all the raw materials in convenient transparent handy boxes of such sizes that will help save time in searching and replenish in time.
9. Common cooking requirement like fried onion can be prepared in advance and stored. Also, items like ginger garlic paste, green chilly fresh coriander paste & onion paste.
10. Your kitchen knife should be sharp and having a good handle. Also, buy a small mixer/grinder for your kitchen.
11. Have a dust bin located in the room or within easy approach.
One can add many such tips for the kitchen. The main thing to remember is that you should keep your kitchen clean, airy and well stocked.
I have, so far posted 14 recipes for you....All easy to cook. I know one or two are such that perhaps required your best at the moment.But, don't worry you will soon overcome and start to make very near professional dishes. The main aim of this blog is to help you all to stop eating food cooked anywhere, anyhow and at high cost that pinches the pocket. If you have been following, you would have realised or will reflect soon that you have experienced a sense of achievement, felt satisfied after eating and has been economical too.
I am listing a few tips for a good, safe, odourless and hygienic kitchen. Also, one must learn to achieve the best through economy of effort:
1. Your kitchen should be well ventilated, smoke free room.
2. The room should be well lit, dust free, and having fly proofing on windows/ventilation.
3. You should have fresh running water at all times. At least have facilities for stored water to cook and separate for washing.
4 All utility items for the kitchen should be kept clean,within easy reach and visible as far as possible.
5. The stove on which the food is cooked, should be efficient and clean at all times. The fuel for cooking should be in quantity that should not give way while in the cooking process.
6. The work area or the table on which the cooking is done, should be big enough for easy working and free of obstructions to avoid kitchen accidents.
7. Have a domestic fire extinguisher handy.
8. Have all the raw materials in convenient transparent handy boxes of such sizes that will help save time in searching and replenish in time.
9. Common cooking requirement like fried onion can be prepared in advance and stored. Also, items like ginger garlic paste, green chilly fresh coriander paste & onion paste.
10. Your kitchen knife should be sharp and having a good handle. Also, buy a small mixer/grinder for your kitchen.
11. Have a dust bin located in the room or within easy approach.
One can add many such tips for the kitchen. The main thing to remember is that you should keep your kitchen clean, airy and well stocked.
Tuesday, October 6, 2009
Happy Cooking: Paneer Bhurjee/Cottage Cheese crumble....Indian Masala
Dear Single,
This is a keenly flavoured quick dish which can be a substitute for any non-veg platter. You will often make this dish......and enjoy it every time with thin rolled out, lightly oiled paratha.
For this dish you will require
1. 200 gms Paneer/Cottage cheese.
2. 01 medium size onion-cut into thin slices.
3. 01 Tomato-diced fine.
4. 02 green chillies- seeded, cut into thin strips. Few sprigs of fresh coriander
5. 01 tps ginger garlic paste. Salt to taste.
6. 01 tps jeera, coriander powder, black pepper powder & 1/2 tps turmeric, 3-4 green cardamom.
7. Juice of one lime/lemon.
8. 03 Tps cooking oil/ 50 gms cooking butter.
Method.
Step One
1. Crumble the entire paneer/cottage cheese to small marble size.
2. Arrange all of the raw items and keep ready to use one after the other without much loss of time, as you go along.
Step Two
1. In the Kadai/wok/frying pan, pour the entire oil and as it heats up put in the jeera. As it begins to fry count three slowly and put in the green chilly and the ginger garlic and stir till the garlic begins to fry, put in the sliced onions and stir on medium flame for a while till the onions become transparent.
2. Add salt, turmeric and fry for a minute and put in the crumbled paneer. Stir fry till all of cheese gets coated and appear bright yellow colour.
3. Add to this half of the tomatoes and fry till the tomato begin to wilt, sprinkle in all of the dry powder masala and split open green cardamom. Stir fry on reduced flame for 02 mts.
4. Pour in half of the lime juice, mix and add the remaining of the tomatoes. Remove from fire.
On the serving plate garnish with remaining lime juice & fresh coriander.
Serve Hot with Chapati/Paratha.
This is a keenly flavoured quick dish which can be a substitute for any non-veg platter. You will often make this dish......and enjoy it every time with thin rolled out, lightly oiled paratha.
For this dish you will require
1. 200 gms Paneer/Cottage cheese.
2. 01 medium size onion-cut into thin slices.
3. 01 Tomato-diced fine.
4. 02 green chillies- seeded, cut into thin strips. Few sprigs of fresh coriander
5. 01 tps ginger garlic paste. Salt to taste.
6. 01 tps jeera, coriander powder, black pepper powder & 1/2 tps turmeric, 3-4 green cardamom.
7. Juice of one lime/lemon.
8. 03 Tps cooking oil/ 50 gms cooking butter.
Method.
Step One
1. Crumble the entire paneer/cottage cheese to small marble size.
2. Arrange all of the raw items and keep ready to use one after the other without much loss of time, as you go along.
Step Two
1. In the Kadai/wok/frying pan, pour the entire oil and as it heats up put in the jeera. As it begins to fry count three slowly and put in the green chilly and the ginger garlic and stir till the garlic begins to fry, put in the sliced onions and stir on medium flame for a while till the onions become transparent.
2. Add salt, turmeric and fry for a minute and put in the crumbled paneer. Stir fry till all of cheese gets coated and appear bright yellow colour.
3. Add to this half of the tomatoes and fry till the tomato begin to wilt, sprinkle in all of the dry powder masala and split open green cardamom. Stir fry on reduced flame for 02 mts.
4. Pour in half of the lime juice, mix and add the remaining of the tomatoes. Remove from fire.
On the serving plate garnish with remaining lime juice & fresh coriander.
Serve Hot with Chapati/Paratha.
Monday, October 5, 2009
Happy Cooking: Chicken Palakwala....Indian Masala
Friends,
Chicken in spinach with Indian masala is an exotic dish and as such requires some working and ingredients. Though the purist insist that the chicken should not be boneless.....but I assure you that this recipe will be as pleasing as the one prepared with normal chicken. But, you may try with either.......the procedure is the same, as the masala is.
For Chicken Palakwala you require:
1. A whole chicken but not weighing more than 600 to 750 gms, dressed. OR boneless chicken about 300 gms.
2. A bunch of palak, about 400 gms
3. Puree' of 200gms tomato.
4. 200gms onion.
5. 3-4 green chillies. 100gms of fresh coriander leaves.
6. 100 ml cooking oil. 04 Tps single cream OR 25 gms butter.
7. 02 tps jeera/cumin, 02 red chilly powder, 02 tps curry powder/chicken masala, 2'' cinnamon stick, 5-6 green cardamom, 04 cloves/laung, 02 tps coriander powder, 01 tps turmeric powder.
8. 03 tps ginger garlic paste. Salt to taste.
Method
Step One
1. Wash and cut the chicken into medium size pieces, and apply 01tps of ginger garlic paste and a little salt and keep aside to marinate for at least 30 mts.
2. Cut the roots, weed out grass & other unwanted plants, and wash Palak/Spinach at least 3 times. Heat water in a vessel and as it starts to bubble, drown the palak and par boil for TWO mts.Remove and immediately dip in cold water. Again, remove from cold water and blend it in a blender till it forms a smooth thick liquid . Keep it aside.
Step Two
1. In a grinder, grind to paste, half of fresh coriander with green chillies along with 100 gms of onion.
2. Dice fine the remainder of the onion.
Step Three
1. In a wok/kadai, put in the oil and upon heating fry the marinated chicken till it starts to brown. Remove from wok and keep aside.
2. In the remaining oil in the kadai/wok put in the ginger garlic paste, green cardamoms, cinnamon,cloves and fry till golden brown, add the fresh green masala, fry for two mts and add the diced onion. Fry and as the onion turns pink add turmeric and fry. Sprinkle in the red chilly powder fry and add half of the tomato puree'. Stir fry and when the masala reduce by half put in the chicken and stir fry, adding all the dry powder masala. Add half of the single cream/butter and the rest of the tomato puree'. Continue to fry and when the oil starts to separate, put in salt to taste & add the blended palak. Add if required pour in a few spoons of water so that the dish remains moist(or if you wish to have a little curry) and helps final cooking of the chicken with palak. Cover, let it simmer for two mts and switch off the flame.
3. After removing to dish, garnish with cream and fresh coriander.
Best served with Chapati or Rice(Remember to keep the curry likewise by adjusting water)
Chicken in spinach with Indian masala is an exotic dish and as such requires some working and ingredients. Though the purist insist that the chicken should not be boneless.....but I assure you that this recipe will be as pleasing as the one prepared with normal chicken. But, you may try with either.......the procedure is the same, as the masala is.
For Chicken Palakwala you require:
1. A whole chicken but not weighing more than 600 to 750 gms, dressed. OR boneless chicken about 300 gms.
2. A bunch of palak, about 400 gms
3. Puree' of 200gms tomato.
4. 200gms onion.
5. 3-4 green chillies. 100gms of fresh coriander leaves.
6. 100 ml cooking oil. 04 Tps single cream OR 25 gms butter.
7. 02 tps jeera/cumin, 02 red chilly powder, 02 tps curry powder/chicken masala, 2'' cinnamon stick, 5-6 green cardamom, 04 cloves/laung, 02 tps coriander powder, 01 tps turmeric powder.
8. 03 tps ginger garlic paste. Salt to taste.
Method
Step One
1. Wash and cut the chicken into medium size pieces, and apply 01tps of ginger garlic paste and a little salt and keep aside to marinate for at least 30 mts.
2. Cut the roots, weed out grass & other unwanted plants, and wash Palak/Spinach at least 3 times. Heat water in a vessel and as it starts to bubble, drown the palak and par boil for TWO mts.Remove and immediately dip in cold water. Again, remove from cold water and blend it in a blender till it forms a smooth thick liquid . Keep it aside.
Step Two
1. In a grinder, grind to paste, half of fresh coriander with green chillies along with 100 gms of onion.
2. Dice fine the remainder of the onion.
Step Three
1. In a wok/kadai, put in the oil and upon heating fry the marinated chicken till it starts to brown. Remove from wok and keep aside.
2. In the remaining oil in the kadai/wok put in the ginger garlic paste, green cardamoms, cinnamon,cloves and fry till golden brown, add the fresh green masala, fry for two mts and add the diced onion. Fry and as the onion turns pink add turmeric and fry. Sprinkle in the red chilly powder fry and add half of the tomato puree'. Stir fry and when the masala reduce by half put in the chicken and stir fry, adding all the dry powder masala. Add half of the single cream/butter and the rest of the tomato puree'. Continue to fry and when the oil starts to separate, put in salt to taste & add the blended palak. Add if required pour in a few spoons of water so that the dish remains moist(or if you wish to have a little curry) and helps final cooking of the chicken with palak. Cover, let it simmer for two mts and switch off the flame.
3. After removing to dish, garnish with cream and fresh coriander.
Best served with Chapati or Rice(Remember to keep the curry likewise by adjusting water)
Happy Cooking-Palak Paneer/Cottage Cheese....Indian Masala
Dear Single,
Before I proceed further, I think its time that told you about myself, and why this cooking blog.
I am 63, look younger-I am told,176cms, with 85kg frame retired Air Force Pilot after nearly 29 years service. Throughout the service period it was mandatory that the aviators had to undergo medical test, to prove our fitness in order to be permitted to fly. Hence, besides doing work out, it meant that we ate and drank carefully...or else..!
Being fond of eating meant to fore go certain types of dishes just because of their high calorific values. To beat that, with the kind permission of my wife, I got into the kitchen and started to experiment. After many adventures I did learn some. I am proud to tell you that my wife loves my cooking and children felt thrilled, and still do, every time I got into the kitchen on an off day or a holiday.
Well, back to the main business, I am going to list a Palak/Spinach with Paneer/Cottage Cheese dish.
To make Palak Paneer you will require:
1. A bunch of Palak which should weigh not less than 300 gms, as the palak reduces when cooked.
2. Paneer/Cottage Cheese 100gms. 02 green chillies-diced.
3. 01 tps jeera/cumin, coriander powder, red chilly powder, curry powder/garam masala & turmeric powder.
4. 02 Tps single cream(optional). 04 Tps cooking oil.
5. 02 tps ginger garlic paste. Salt to taste.
6. Small tomato- diced. Few sprigs of fresh coriander-diced.
Method
1. Dice the paneer in 1/2'' cubes, and keep aside.
2. Remove the roots of the palak and any unwanted plant/grass. Wash the palak at least 3 times and pile up the leaves together to cut into extreme thin strips.Keep aside.
3. In a kadai/wok, on medium flame, pour the cooking oil and as soon as it starts to heat, put in the ginger garlic paste and fry. Soon as it starts to brown put in the diced green chillies and jeera.Stir fry, till jeerta begins to brown.
4. Put in the paneer cubes and fry till the edges get golden brown. Add all the powder masala and half of the tomato, stir fry the paneer till all are well coated, and you start to get lovely fried masala aroma.
5. Put in all of the palak/spinach and stir fry. The palak will start to reduce and coat the paneer cubes. Also the palak will change to a darker shade. Reduce the stove to low flame, sprinkle salt to taste and cover the dish for 02 minutes. Switch off the flame and let the palak paneer rest in the heat of the wok for a while.
6. Remove to a flat serving dish, spread the remaining tomato, garnish with cream and fresh coriander.
Serves best with Chapati or thin light paratha or soft buns.
Before I proceed further, I think its time that told you about myself, and why this cooking blog.
I am 63, look younger-I am told,176cms, with 85kg frame retired Air Force Pilot after nearly 29 years service. Throughout the service period it was mandatory that the aviators had to undergo medical test, to prove our fitness in order to be permitted to fly. Hence, besides doing work out, it meant that we ate and drank carefully...or else..!
Being fond of eating meant to fore go certain types of dishes just because of their high calorific values. To beat that, with the kind permission of my wife, I got into the kitchen and started to experiment. After many adventures I did learn some. I am proud to tell you that my wife loves my cooking and children felt thrilled, and still do, every time I got into the kitchen on an off day or a holiday.
Well, back to the main business, I am going to list a Palak/Spinach with Paneer/Cottage Cheese dish.
To make Palak Paneer you will require:
1. A bunch of Palak which should weigh not less than 300 gms, as the palak reduces when cooked.
2. Paneer/Cottage Cheese 100gms. 02 green chillies-diced.
3. 01 tps jeera/cumin, coriander powder, red chilly powder, curry powder/garam masala & turmeric powder.
4. 02 Tps single cream(optional). 04 Tps cooking oil.
5. 02 tps ginger garlic paste. Salt to taste.
6. Small tomato- diced. Few sprigs of fresh coriander-diced.
Method
1. Dice the paneer in 1/2'' cubes, and keep aside.
2. Remove the roots of the palak and any unwanted plant/grass. Wash the palak at least 3 times and pile up the leaves together to cut into extreme thin strips.Keep aside.
3. In a kadai/wok, on medium flame, pour the cooking oil and as soon as it starts to heat, put in the ginger garlic paste and fry. Soon as it starts to brown put in the diced green chillies and jeera.Stir fry, till jeerta begins to brown.
4. Put in the paneer cubes and fry till the edges get golden brown. Add all the powder masala and half of the tomato, stir fry the paneer till all are well coated, and you start to get lovely fried masala aroma.
5. Put in all of the palak/spinach and stir fry. The palak will start to reduce and coat the paneer cubes. Also the palak will change to a darker shade. Reduce the stove to low flame, sprinkle salt to taste and cover the dish for 02 minutes. Switch off the flame and let the palak paneer rest in the heat of the wok for a while.
6. Remove to a flat serving dish, spread the remaining tomato, garnish with cream and fresh coriander.
Serves best with Chapati or thin light paratha or soft buns.
Saturday, October 3, 2009
Happycooking- RAITTA: addition to Pulao...Indian Masala
Dear Single,
If you have been following my effort to help you to awaken an interest in cooking, you will appreciate that it has relaxed you.......eat good wholesome food, and, has helped you in your effort to economise.
Though a pulao in itself is a meal.....yet an accompaniment helps to increase the satisfaction of the completeness of the spread on the table. I suggest a pickle on the side will greatly add to flavour the dish. However, a Raitta helps complete the meal. I list below various Raitta formulations for your discretion.
RAITTA SUPREME
For this you will require the following
1. 200 gms curd.
2. 01 small diced fine onion,tomato.01 boiled potato.
3. 01 tps ginger paste.
4. 01 tps diced fine green chilly, fresh coriander. A few curry leaves(optional)
5. Salt to taste. 01 tps honey/sugar.
6. o1 tps jeera/cumin, black pepper and 1/2 tps mustard seeds.
7. 50 ml previously boiled milk at room tempt.
Method
1. Beat the curd till smooth.
2. On the tava/griddle roast the jeera till it starts to change colour. Remove, grind to powder,keep aside.
3. Add onion,tomato and potato, green chilly & fresh coriander. Mix.
4. Add honey/sugar, salt to taste.Mix. Add milk if needed to make a thick slurry like consistency.
5. When done pour it out to a serving bowl and sprinkle the jeera powder and black pepper. Mix.
For Seasoning:
You require:
a. Coooking oil-01 Tps
b. Red chilly powder and turmeric-1/4 tps
1. In a small frying pan heat 01Tps of cooking oil, add mustard seeds.
When they start to splutter put in 4-5 curry leaves.
Close the flame, add to the oil red chilly powder and the turmeric and pour over the raitta the oil in a way that ingredients float over the raitta as garnish.
Serve.
NOTE:
You may vary the raitta by using different inputs,like-
a. Only potato or tomato or onion.And/or boiled green peas or any beans that you like.
b. Only tinned pineapple slice diced or put in as in addition to any combination.
c. Salted boondi, which is available at any grocery or halwai shop.
If you have been following my effort to help you to awaken an interest in cooking, you will appreciate that it has relaxed you.......eat good wholesome food, and, has helped you in your effort to economise.
Though a pulao in itself is a meal.....yet an accompaniment helps to increase the satisfaction of the completeness of the spread on the table. I suggest a pickle on the side will greatly add to flavour the dish. However, a Raitta helps complete the meal. I list below various Raitta formulations for your discretion.
RAITTA SUPREME
For this you will require the following
1. 200 gms curd.
2. 01 small diced fine onion,tomato.01 boiled potato.
3. 01 tps ginger paste.
4. 01 tps diced fine green chilly, fresh coriander. A few curry leaves(optional)
5. Salt to taste. 01 tps honey/sugar.
6. o1 tps jeera/cumin, black pepper and 1/2 tps mustard seeds.
7. 50 ml previously boiled milk at room tempt.
Method
1. Beat the curd till smooth.
2. On the tava/griddle roast the jeera till it starts to change colour. Remove, grind to powder,keep aside.
3. Add onion,tomato and potato, green chilly & fresh coriander. Mix.
4. Add honey/sugar, salt to taste.Mix. Add milk if needed to make a thick slurry like consistency.
5. When done pour it out to a serving bowl and sprinkle the jeera powder and black pepper. Mix.
For Seasoning:
You require:
a. Coooking oil-01 Tps
b. Red chilly powder and turmeric-1/4 tps
1. In a small frying pan heat 01Tps of cooking oil, add mustard seeds.
When they start to splutter put in 4-5 curry leaves.
Close the flame, add to the oil red chilly powder and the turmeric and pour over the raitta the oil in a way that ingredients float over the raitta as garnish.
Serve.
NOTE:
You may vary the raitta by using different inputs,like-
a. Only potato or tomato or onion.And/or boiled green peas or any beans that you like.
b. Only tinned pineapple slice diced or put in as in addition to any combination.
c. Salted boondi, which is available at any grocery or halwai shop.
Friday, October 2, 2009
Happy Cooking: Simple Tasty Pulao....India masala
Dear Single,
After having made plain rice and followed it up with the GREEN PEAS & POTATO PULAO you can now progress by trying on your own various other ingredients to have a new meal altogether. I will list below a few suggestion....but that's not all to it:-
I Suggest that you substitute the green peas and potato with the following-
1. Diced fine 50 gms of cottage cheese which is fried and used in the same sequence as listed.
OR
2. Diced 1'' cubes of boneless chicken.
OR
3. Diced boiled eggs or strips of omelet.
OR
4. Diced fine carrots, brinjal/egg plant and French beans, either par boil these or fry them prior to use. You may include potato and green peas in the correct proportion to the given quantum of rice.
5. To make your pulao more rich you may include to put in a tps of resins(kishmis) along with 5-6 lightly fried cashew nut, and/or walnuts and almonds.
I am confident that you will not enjoy the fare but would also want to share with near and dear friends.
After having made plain rice and followed it up with the GREEN PEAS & POTATO PULAO you can now progress by trying on your own various other ingredients to have a new meal altogether. I will list below a few suggestion....but that's not all to it:-
I Suggest that you substitute the green peas and potato with the following-
1. Diced fine 50 gms of cottage cheese which is fried and used in the same sequence as listed.
OR
2. Diced 1'' cubes of boneless chicken.
OR
3. Diced boiled eggs or strips of omelet.
OR
4. Diced fine carrots, brinjal/egg plant and French beans, either par boil these or fry them prior to use. You may include potato and green peas in the correct proportion to the given quantum of rice.
5. To make your pulao more rich you may include to put in a tps of resins(kishmis) along with 5-6 lightly fried cashew nut, and/or walnuts and almonds.
I am confident that you will not enjoy the fare but would also want to share with near and dear friends.
Tuesday, September 29, 2009
HAPPY COOKING-Rice Pulao...Indian Masala
Dear Single,
Before I proceed to list more recipes, I would like to list some Rice Pulao preparations for you. Cooking rice is not only less cumbersome, its obviates the need for making a second dish to complete a meal. Apart from being tasty, it is simple to cook and can be carried in your lunch box to work and afford you the satisfaction of a proper meal-be it at noon or at night. It is palatable both cold and heated.
At first, I will list the steps to cook plain rice. Followed by two variations, and I should think thereafter you would well be on your way to try and make more varied Pulao.
Plain rice, for this you require:
1. 01 cup rice.
2. 02 cups water.
3. Salt.
4. 1/2tps Jeera/cumin.
5. 01 tps cooking oil.
Method
Step One
1. Ensure the rice is devoid of any foreign material.
2. In a bigger vessel wash the rice under running water tap. Do this till you feel the rice is clean of all dust etc.Drain.
3. Place the rice in a bowl and drown it water and keep it submerged for 10 minutes.
4. If not using rice cooker- place on low flame a deep vessel, as the rice will expand to at least twice its quantity, and put in the oil. As it heats put in the jeera/cumin and lightly fry. Follow it up by putting in the rice and thereafter the water for cooking. As the water heats place a lid and cover the vessel.
5. Check after a while and when water is almost being soaked up, add in the salt,less than as per your taste. Stir, cover again and switch off the flame after 03minutes. Keep the cooked rice covered for at least 05 minutes.
Step Two
The first pulao we will attempt is GREEN PEAS WITH POTATO PULAO.
For this we require:
1. Rice as cooked.
2. 1/2 cup green peas.
3.01 small potato diced fine.01 small onion-sliced.
4. 1/2 tps of turmeric, red chilly powder and curry powder.
5. 8-10 black pepper corn.
6. Salt.
7. Half cup water.
8. 02Tps cooking oil..
9. 01 green chilly cut length wise in ribbons
Method
1. In a deep vessel,, on a medium flame pour in the oil followed by the potatoes. Fry till the potatoes being to brown.
2. Add onion and pepper corn and fry til the onion start to become transparent.
3. Put in the turmeric,red chilly powder and curry powder. Continue to fry for 01 minute.
4. Add green peas and adjust salt to suit your taste and fry till green peas acquire gloss on them.
5. Pour in the water and boil till the peas and potatoes are cooked. Uncover, and add the rice and mix well. Check for salt and add if required. Throw in the green chilly. Switch off the stove and keep the pulao cover for 03 minutes before serving.
Suggest have the pulao with curd or Onion tomato raitta.
Before I proceed to list more recipes, I would like to list some Rice Pulao preparations for you. Cooking rice is not only less cumbersome, its obviates the need for making a second dish to complete a meal. Apart from being tasty, it is simple to cook and can be carried in your lunch box to work and afford you the satisfaction of a proper meal-be it at noon or at night. It is palatable both cold and heated.
At first, I will list the steps to cook plain rice. Followed by two variations, and I should think thereafter you would well be on your way to try and make more varied Pulao.
Plain rice, for this you require:
1. 01 cup rice.
2. 02 cups water.
3. Salt.
4. 1/2tps Jeera/cumin.
5. 01 tps cooking oil.
Method
Step One
1. Ensure the rice is devoid of any foreign material.
2. In a bigger vessel wash the rice under running water tap. Do this till you feel the rice is clean of all dust etc.Drain.
3. Place the rice in a bowl and drown it water and keep it submerged for 10 minutes.
4. If not using rice cooker- place on low flame a deep vessel, as the rice will expand to at least twice its quantity, and put in the oil. As it heats put in the jeera/cumin and lightly fry. Follow it up by putting in the rice and thereafter the water for cooking. As the water heats place a lid and cover the vessel.
5. Check after a while and when water is almost being soaked up, add in the salt,less than as per your taste. Stir, cover again and switch off the flame after 03minutes. Keep the cooked rice covered for at least 05 minutes.
Step Two
The first pulao we will attempt is GREEN PEAS WITH POTATO PULAO.
For this we require:
1. Rice as cooked.
2. 1/2 cup green peas.
3.01 small potato diced fine.01 small onion-sliced.
4. 1/2 tps of turmeric, red chilly powder and curry powder.
5. 8-10 black pepper corn.
6. Salt.
7. Half cup water.
8. 02Tps cooking oil..
9. 01 green chilly cut length wise in ribbons
Method
1. In a deep vessel,, on a medium flame pour in the oil followed by the potatoes. Fry till the potatoes being to brown.
2. Add onion and pepper corn and fry til the onion start to become transparent.
3. Put in the turmeric,red chilly powder and curry powder. Continue to fry for 01 minute.
4. Add green peas and adjust salt to suit your taste and fry till green peas acquire gloss on them.
5. Pour in the water and boil till the peas and potatoes are cooked. Uncover, and add the rice and mix well. Check for salt and add if required. Throw in the green chilly. Switch off the stove and keep the pulao cover for 03 minutes before serving.
Suggest have the pulao with curd or Onion tomato raitta.
Monday, September 28, 2009
happy cooking- Peppered Chicken
Dear Single,
Another simple preparation, which serves both as a snack and a meal by itself. However, if planning as a snack, I would request you to use boneless chicken. The method to prepare the dish though remains the same.
,
For this dish you will require the following:
1. 300 gms boneless chicken OR A table bird weighing 300-400 gms,dressed.
2. 01 Tps ginger-garlic paste.
3. 01 tps soy sauce(optional).
4. Powder seeds of 05 green cardamom. Preserve the coverings.
5. 02 tps black pepper powder.
6. Juice of one lemon/lime.
7. Salt to taste.
8. Prefer cook in butter, but it is equally ok to use 02 Tps cooking oil.
9. 06 fresh curry leaves(optional).
10. 100ml water.
Method
1. Dice/disjoint the chicken in to preferred size pieces.
2. Apply half ginger-garlic paste & dust a little salt to the chicken and keep it aside to marinate for half an hour.
3. In a deep frying pan or a shallow wok, put in the butter/oil and as soon it starts to heat put in the fresh curry leaves with the kept aside cardamom coverings, stir once and add the chicken .
4. Saute the chicken on low flame. when it starts to brown add the ginger-garlic paste and fry the chicken.As it browns further add the black pepper and stir fry.
5. Put in the soy sauce(if using).
6. Continue to fry and brown the chicken and as it dries, sprinkle in water,few drops at a time to keep the chicken moist. Add salt, keep in mind that you had earlier put in salt during marination and that the soy is salty too.
7. When the chicken is cooked, add lime juice, powdered cardamom and serve in a flat dish, along with onion salad and chapati/buttered bread for a complete meal.
Enjoy Cooking.
Another simple preparation, which serves both as a snack and a meal by itself. However, if planning as a snack, I would request you to use boneless chicken. The method to prepare the dish though remains the same.
,
For this dish you will require the following:
1. 300 gms boneless chicken OR A table bird weighing 300-400 gms,dressed.
2. 01 Tps ginger-garlic paste.
3. 01 tps soy sauce(optional).
4. Powder seeds of 05 green cardamom. Preserve the coverings.
5. 02 tps black pepper powder.
6. Juice of one lemon/lime.
7. Salt to taste.
8. Prefer cook in butter, but it is equally ok to use 02 Tps cooking oil.
9. 06 fresh curry leaves(optional).
10. 100ml water.
Method
1. Dice/disjoint the chicken in to preferred size pieces.
2. Apply half ginger-garlic paste & dust a little salt to the chicken and keep it aside to marinate for half an hour.
3. In a deep frying pan or a shallow wok, put in the butter/oil and as soon it starts to heat put in the fresh curry leaves with the kept aside cardamom coverings, stir once and add the chicken .
4. Saute the chicken on low flame. when it starts to brown add the ginger-garlic paste and fry the chicken.As it browns further add the black pepper and stir fry.
5. Put in the soy sauce(if using).
6. Continue to fry and brown the chicken and as it dries, sprinkle in water,few drops at a time to keep the chicken moist. Add salt, keep in mind that you had earlier put in salt during marination and that the soy is salty too.
7. When the chicken is cooked, add lime juice, powdered cardamom and serve in a flat dish, along with onion salad and chapati/buttered bread for a complete meal.
Enjoy Cooking.
Friday, September 25, 2009
HAPPY COOKING-Sunday Breakfast:Indian Crepe
Dear Friend,
Here is a simple,crisp and pungent preparation for morning brunch.
For crepe you will need the following:
1. 02 cups gram flour/baesun.
2. 1/2 tps ajwain/ carom seeds
3. 1/2 tps salt.
4. water.
5. Desi ghee/cooking butter/cooking oil.
For filling you will require the following:
1. 01 small onion-diced fine.
2.01 tomato-diced fine.
3. 01 long green chilly-diced fine.
5. 50gms diced fine cottage cheese/paneer(optional) or 02 Tps fresh/frozen green peas(optional).
6. 1/2 tps jeera/cumin,red chilly powder, curry powder/garam masala. & turmeric powder.
7. Salt.
8 01 Tps diced fresh coriander.
Method
Step One
1. In a bowl put in the baesun/gram flour, with a little more than a pinch of salt, ajwain and little water to start making a slurry thick enough for it to flow out in a single string from a spoon, when poured out. keep aside.
Step Two
1. In a frying pan put in 02Tps of ghee/oil/butter and add to it jeera and when brown put in the diced onions,diced green chilly.
2. Fry onion till transparent and add salt to taste, turmeric, red chilly powder and curry powder.
3. Saute for one minute and add the diced tomatoes. Stir fry the mixture and put in the cottage cheese/green peas, if using. Add the fresh coriander and remove from fire. Keep aside.
Step Three
1. Place a nonstick frying pan /griddle on medium fire and lightly coat with the cooking medium and make 7''dia. pancake by spreading the baesun with the back of the ladle.
2. Pour a few drops of oil and spread two spoons of the fried masala prepared in step two on to half of the pancake and cover it with remaining half of the pancake. Flip and fry for a while the other side till golden brown.
3. Remove and make 04 such crepes and serve on a platter along with any chatni/relish/tomato sauce.
Enjoy the Breakfast/Brunch with a cup of Tea/Coffee.
Here is a simple,crisp and pungent preparation for morning brunch.
For crepe you will need the following:
1. 02 cups gram flour/baesun.
2. 1/2 tps ajwain/ carom seeds
3. 1/2 tps salt.
4. water.
5. Desi ghee/cooking butter/cooking oil.
For filling you will require the following:
1. 01 small onion-diced fine.
2.01 tomato-diced fine.
3. 01 long green chilly-diced fine.
5. 50gms diced fine cottage cheese/paneer(optional) or 02 Tps fresh/frozen green peas(optional).
6. 1/2 tps jeera/cumin,red chilly powder, curry powder/garam masala. & turmeric powder.
7. Salt.
8 01 Tps diced fresh coriander.
Method
Step One
1. In a bowl put in the baesun/gram flour, with a little more than a pinch of salt, ajwain and little water to start making a slurry thick enough for it to flow out in a single string from a spoon, when poured out. keep aside.
Step Two
1. In a frying pan put in 02Tps of ghee/oil/butter and add to it jeera and when brown put in the diced onions,diced green chilly.
2. Fry onion till transparent and add salt to taste, turmeric, red chilly powder and curry powder.
3. Saute for one minute and add the diced tomatoes. Stir fry the mixture and put in the cottage cheese/green peas, if using. Add the fresh coriander and remove from fire. Keep aside.
Step Three
1. Place a nonstick frying pan /griddle on medium fire and lightly coat with the cooking medium and make 7''dia. pancake by spreading the baesun with the back of the ladle.
2. Pour a few drops of oil and spread two spoons of the fried masala prepared in step two on to half of the pancake and cover it with remaining half of the pancake. Flip and fry for a while the other side till golden brown.
3. Remove and make 04 such crepes and serve on a platter along with any chatni/relish/tomato sauce.
Enjoy the Breakfast/Brunch with a cup of Tea/Coffee.
HAPPY COOKING-Chicken in Indian Masala
Dear Single,
I know, its time I catered your non-veg taste buds. This is for the holidays from your work and you definitely deserve something special. I will list TWO chicken recipes today, one as a snack to accompany your drinks(Any Kind) and the other to be served for your self and your friend(if in case he/she is being entertained).
For the first I would recommend you have 250gms of boneless chicken. For the main course a full bird which weighs not more than 500-600gms dressed.
For the snack you will need-
1. 250-300gms boneless chicken diced to 1''cubes(approx).
2. 04 Tps plain curd/yogurt.
3. 03 Tps cooking oil.
4. Salt to taste.
5. 02 tps ginger & garlic paste.
6. Ground 3-4 green cardamom seeds along with ground 2'' Cinnamon stick.
7. Red chilly, jeera/cumin,coriander, curry powder & cornflour 1 tps each. 1/2 tps turmeric powder.
8. 01 tps white vinegar/juice of 01 lemon(nimbu).
9. Diced fresh coriander.
Method
1. Take a bowl and put in the diced chicken along with the vinegar, 1/2tps ginger & garlic paste. Sprinkle in the ground cardamom with a little salt, hand stir to coat, and keep aside to marinate for about 30-45mts.
2. Beat the curd, and mix in half of all the powder masala.
3. In a frying pan on medium flame pour in the oil and when warmed up put in the marinated chicken and stir fry till chicken pieces start to brown on the edges and almost cooked.
4.Remove from fire and keep aside the fried chicken. In the same pan, immediately add the fried chicken. Continue to stir fry adding the remaining powder masala salt to taste.Now, pour in the beaten curd & as soon as the masala thickens and covers the chicken nuggets, remove from fire and on to a platter.
5. Dust on top a little curry powder,sprinkle lemon juice and garnish with fresh coriander.
Say cheers! and enjoy the snack along with your friend(s).
THE MAIN COURSE CHICKEN DISH THAT I AM LISTING BELOW CAN BE SERVED WITH CHAPATI/NAN OR ANY TANDOORI BREAD WHICH IS EASILY AVAILABLE FRESH FROM THE NEAREST DHABA/EATERY.
For this you would require the following:
1. As mentioned above you would require to have a 500gms dressed full bird. Disjoint it or get it done from your supplier.
2. 02 tps garlic & 03 tps ginger paste. 02 long green chillies sliced/diced.
3. 200gms tomatoes, pureed.
4. 100gms beaten curd.
5. One and half tps powder each of Red chilly, Jeer/cumin, Cinnamon,coriander and fenugreek/chicken masala.
6.75ml cooking oil and 02tps butter.
Method
1. In a deep kadai/wok, put in the oil along with 01 tps of butter.
2. When it heats up, put in the ginger,garlic and the sliced green chillies. Fry till garlic stars to brown.
3. Put in the chicken pieces and stir fry for 5-7minutes or till the chicken turns white all over.
4. Add all the dry masala along with salt to taste and stir fry till you start to fragrant smell of the masala frying, making sure that your chicken does not burn or break away from the bone.
5. As soon as you see the oil separating from the fried masala, pour in the beaten curd. Sir to mix well.Continue to saute.
6. When the curd starts to dry pour in the pureed tomato, add the remaining butter. Mix and cover for 02 mts. Your chicken is ready to be served.
I know, its time I catered your non-veg taste buds. This is for the holidays from your work and you definitely deserve something special. I will list TWO chicken recipes today, one as a snack to accompany your drinks(Any Kind) and the other to be served for your self and your friend(if in case he/she is being entertained).
For the first I would recommend you have 250gms of boneless chicken. For the main course a full bird which weighs not more than 500-600gms dressed.
For the snack you will need-
1. 250-300gms boneless chicken diced to 1''cubes(approx).
2. 04 Tps plain curd/yogurt.
3. 03 Tps cooking oil.
4. Salt to taste.
5. 02 tps ginger & garlic paste.
6. Ground 3-4 green cardamom seeds along with ground 2'' Cinnamon stick.
7. Red chilly, jeera/cumin,coriander, curry powder & cornflour 1 tps each. 1/2 tps turmeric powder.
8. 01 tps white vinegar/juice of 01 lemon(nimbu).
9. Diced fresh coriander.
Method
1. Take a bowl and put in the diced chicken along with the vinegar, 1/2tps ginger & garlic paste. Sprinkle in the ground cardamom with a little salt, hand stir to coat, and keep aside to marinate for about 30-45mts.
2. Beat the curd, and mix in half of all the powder masala.
3. In a frying pan on medium flame pour in the oil and when warmed up put in the marinated chicken and stir fry till chicken pieces start to brown on the edges and almost cooked.
4.Remove from fire and keep aside the fried chicken. In the same pan, immediately add the fried chicken. Continue to stir fry adding the remaining powder masala salt to taste.Now, pour in the beaten curd & as soon as the masala thickens and covers the chicken nuggets, remove from fire and on to a platter.
5. Dust on top a little curry powder,sprinkle lemon juice and garnish with fresh coriander.
Say cheers! and enjoy the snack along with your friend(s).
THE MAIN COURSE CHICKEN DISH THAT I AM LISTING BELOW CAN BE SERVED WITH CHAPATI/NAN OR ANY TANDOORI BREAD WHICH IS EASILY AVAILABLE FRESH FROM THE NEAREST DHABA/EATERY.
For this you would require the following:
1. As mentioned above you would require to have a 500gms dressed full bird. Disjoint it or get it done from your supplier.
2. 02 tps garlic & 03 tps ginger paste. 02 long green chillies sliced/diced.
3. 200gms tomatoes, pureed.
4. 100gms beaten curd.
5. One and half tps powder each of Red chilly, Jeer/cumin, Cinnamon,coriander and fenugreek/chicken masala.
6.75ml cooking oil and 02tps butter.
Method
1. In a deep kadai/wok, put in the oil along with 01 tps of butter.
2. When it heats up, put in the ginger,garlic and the sliced green chillies. Fry till garlic stars to brown.
3. Put in the chicken pieces and stir fry for 5-7minutes or till the chicken turns white all over.
4. Add all the dry masala along with salt to taste and stir fry till you start to fragrant smell of the masala frying, making sure that your chicken does not burn or break away from the bone.
5. As soon as you see the oil separating from the fried masala, pour in the beaten curd. Sir to mix well.Continue to saute.
6. When the curd starts to dry pour in the pureed tomato, add the remaining butter. Mix and cover for 02 mts. Your chicken is ready to be served.
Thursday, September 24, 2009
HAPPY COOKING-Mixed Veg Delite
Dear Single Friend,
I have been listing these recipes with the intention to help save you from eating street food which is often cooked under unhygienic conditions, and, its not economical too. Preparing your own,will not only be healthy but the creativeness will afford you much needed relaxation after work. Also, you will make more friends who will soon accept your mastery in the kitchen.
I am listing below a main meal dish which is made up of more than one vegetable. You will find as you progress that you have left in your little larder small quantity of veg which by itself will not be sufficient to make a dish, nor a quantum which can be thrown away in these trying days.
MIXED VEGETABLE DELITE
To prepare this we need:
1.01 small potato, 02 Tps shelled green peas, 4-5 french beans(optional), 01 small carrot, 25gms
cottage cheese(optional), 3-4 florets of cauliflower/broccoli etc.[ OR besides the potato, any veg you have at hand]. The quantity should be 200gms(approx). If you are short of veg, the you may increase by adding 01 potato or brinjal(s).
2. 01 small onion, 01 medium tomato, 1'' ginger, 04 pods of garlic, 02 green chillies.
3. 01tps coriander powder, 01 tps red chilly powder, 01 tps curry powder.01 jeera/cumin.
4. 1'' dalchini/Cinnamon stick, 02 cloves/laung, 02 choti elaichi/green cardamom.
5. Salt to taste. 02 Tps normal dahi/yogurt.
6. 04Tps cooking oil OR 03Tps cooking oil and 01tps butter.
METHOD
1. Dice potato to 1/2'' cubes. Dice florets, French beans 1'' long, cottage cheese 1/4'' cubes. Any other veg to ensure even cooking.
2. Dice fine the onion and tomato.Cut green chilly length wise and discard the seeds.Dice fine garlic and ginger. Beat smooth the curd/yogurt and keep aside.
3.Take a kadai/wok and heat the oil,add ginger,garlic jeera/cumin green chilly,cinnamon, cloves and cardamom and fry on high flame. As the jeera/ginger browns add the potatoes and fry to almost cook the potatoes.
4.Add the onions along with the salt to taste and fry till onions are pink, put in rest of the vegetables and fry till cooked.
5. Sprinkle in all the podwer masala and saute the mixed veg.for a minute. Add butter, as it melts put in the tomatoes, mix and cover the wok for a minute. Pour the beaten curd, mix and remove to flat dish.
6. Garnish with fresh leafy coriander.
Enjoy the mixed veg delite with chapati/soft fresh bread.
I have been listing these recipes with the intention to help save you from eating street food which is often cooked under unhygienic conditions, and, its not economical too. Preparing your own,will not only be healthy but the creativeness will afford you much needed relaxation after work. Also, you will make more friends who will soon accept your mastery in the kitchen.
I am listing below a main meal dish which is made up of more than one vegetable. You will find as you progress that you have left in your little larder small quantity of veg which by itself will not be sufficient to make a dish, nor a quantum which can be thrown away in these trying days.
MIXED VEGETABLE DELITE
To prepare this we need:
1.01 small potato, 02 Tps shelled green peas, 4-5 french beans(optional), 01 small carrot, 25gms
cottage cheese(optional), 3-4 florets of cauliflower/broccoli etc.[ OR besides the potato, any veg you have at hand]. The quantity should be 200gms(approx). If you are short of veg, the you may increase by adding 01 potato or brinjal(s).
2. 01 small onion, 01 medium tomato, 1'' ginger, 04 pods of garlic, 02 green chillies.
3. 01tps coriander powder, 01 tps red chilly powder, 01 tps curry powder.01 jeera/cumin.
4. 1'' dalchini/Cinnamon stick, 02 cloves/laung, 02 choti elaichi/green cardamom.
5. Salt to taste. 02 Tps normal dahi/yogurt.
6. 04Tps cooking oil OR 03Tps cooking oil and 01tps butter.
METHOD
1. Dice potato to 1/2'' cubes. Dice florets, French beans 1'' long, cottage cheese 1/4'' cubes. Any other veg to ensure even cooking.
2. Dice fine the onion and tomato.Cut green chilly length wise and discard the seeds.Dice fine garlic and ginger. Beat smooth the curd/yogurt and keep aside.
3.Take a kadai/wok and heat the oil,add ginger,garlic jeera/cumin green chilly,cinnamon, cloves and cardamom and fry on high flame. As the jeera/ginger browns add the potatoes and fry to almost cook the potatoes.
4.Add the onions along with the salt to taste and fry till onions are pink, put in rest of the vegetables and fry till cooked.
5. Sprinkle in all the podwer masala and saute the mixed veg.for a minute. Add butter, as it melts put in the tomatoes, mix and cover the wok for a minute. Pour the beaten curd, mix and remove to flat dish.
6. Garnish with fresh leafy coriander.
Enjoy the mixed veg delite with chapati/soft fresh bread.
Monday, September 21, 2009
Happy Cooking-Simple & Tasty Okra/Bhindi
Dear friends,
During my travels I have had on numerous occasions tasted okra in various preparations. I have had curried okra,I did not approve of. Okra in masala sauce well just O.K.but, in along with lentils and also with mutton oh well it could be for some..... I approve of only the dry preparations.Here, listed below is one more simple and tasty preparation.
For this we need the following:
1.200gms Okra/Bhindi washed, dried and wiped.
2.04 cherry tomatoes/or 02 medium size tomatoes.
3.01 tps jeera/cumin
4.A pinch of hing/asofoetida.04 pods of garlic and 1'' of ginger.
5.01 tps black pepper powder.
6. Salt to taste.
07. 01 tps coriander powder
08. 03 sprigs of fresh coriander-diced fine.
09. 04 Tps cooking oil.
METHOD
1. Cut off the crown and tip of the okra. Thereafter, cut the okra to 1'' in length.
2. Cut cherry tomatoes to half each or if using medium tomatoes, cut into 08 pieces each. Dice the garlic and ginger fine.
3. Take a shallow frying pan, add 02 Tps cooking oil,put in the pinch of asofoetida and cook the okra, till all of it is evenly fried and changes to a darker color.Remove from the pan and keep aside.The okra is almost cooked at this stage.
4 Put the pan back on the stove and to it add the remaining oil. Add to it the diced garlic and ginger and fry for 1 minute, add to it jeera/cumin and fry till it gets golden brown.
5. Without removing from fire add the previously fried okra. Stir fry the ensemble for 2-3 minutes.Put in all the powder masala and salt to taste, holding back half of the black pepper.Stir fry for less than a minute. To this add half of the cut tomatoes and stir fry on full flame till the tomatoes begin to wilt.
6. Remove from fire and layout on a flat dish.Top it with rest of the tomatoes and sprinkle the remaining black pepper. Garnish with fresh coriander.
Enjoy this....enough for two.
During my travels I have had on numerous occasions tasted okra in various preparations. I have had curried okra,I did not approve of. Okra in masala sauce well just O.K.but, in along with lentils and also with mutton oh well it could be for some..... I approve of only the dry preparations.Here, listed below is one more simple and tasty preparation.
For this we need the following:
1.200gms Okra/Bhindi washed, dried and wiped.
2.04 cherry tomatoes/or 02 medium size tomatoes.
3.01 tps jeera/cumin
4.A pinch of hing/asofoetida.04 pods of garlic and 1'' of ginger.
5.01 tps black pepper powder.
6. Salt to taste.
07. 01 tps coriander powder
08. 03 sprigs of fresh coriander-diced fine.
09. 04 Tps cooking oil.
METHOD
1. Cut off the crown and tip of the okra. Thereafter, cut the okra to 1'' in length.
2. Cut cherry tomatoes to half each or if using medium tomatoes, cut into 08 pieces each. Dice the garlic and ginger fine.
3. Take a shallow frying pan, add 02 Tps cooking oil,put in the pinch of asofoetida and cook the okra, till all of it is evenly fried and changes to a darker color.Remove from the pan and keep aside.The okra is almost cooked at this stage.
4 Put the pan back on the stove and to it add the remaining oil. Add to it the diced garlic and ginger and fry for 1 minute, add to it jeera/cumin and fry till it gets golden brown.
5. Without removing from fire add the previously fried okra. Stir fry the ensemble for 2-3 minutes.Put in all the powder masala and salt to taste, holding back half of the black pepper.Stir fry for less than a minute. To this add half of the cut tomatoes and stir fry on full flame till the tomatoes begin to wilt.
6. Remove from fire and layout on a flat dish.Top it with rest of the tomatoes and sprinkle the remaining black pepper. Garnish with fresh coriander.
Enjoy this....enough for two.
Sunday, September 20, 2009
Dear Single Friends,
I am going to progress further in the realm of self cooking and encourage you take up to cook vegetables. To begin with we will start with simple OKRA or 'Bhindi'.
To prepare this dish we need :-
1. 200gms OKRA/Bhindi, which has been previously washed, wiped and dried.
2. 01 small onion
3. 01 tps jeera/cumin
4. 3/4 tps red chilly powder
5. 1/2 tps turmeric powder
6. 01 tps dry coriander powder
7. 1/2 tps garam masala/curry powder.Salt to taste
8. 02 small tomatoes, 03 pods garlic and 1'' ginger
9. 02 sprigs fresh coriander, diced.Two long green chillies
10.03 Tps cooking oil
METHOD
1. Wipe each okra/bhindi and remove the crown and tip.Dice each in to 1cm size.
2. Peel and cut onion into slices.Dice garlic and ginger.
3. Take a kadai/wok pour in the cooking oil. As it heats, put in jeera,garlic,ginger
and the two whole green chillies and fry till garlic gets brown.
4. Add to the wok the diced okra/bhindi, and stir.
5. Reduce the flame,fry the okra stirring to cover all of the okra with oil.
6. Keep on stove and every now and then stir the veg.. making sure that it cooks and does not burn too much.When you feel the Okra is half cooked add the sliced onion and mix well.Cover.
7. When you find okra cooked and the onion has wilted add all the masalas along with salt to taste and stir.Cover for one minute, switch off the stove, uncover and add the tomatoes, mix.
8. Remove to dish and garnish with fresh coriander.
The above is good for two helpings.
I am going to progress further in the realm of self cooking and encourage you take up to cook vegetables. To begin with we will start with simple OKRA or 'Bhindi'.
To prepare this dish we need :-
1. 200gms OKRA/Bhindi, which has been previously washed, wiped and dried.
2. 01 small onion
3. 01 tps jeera/cumin
4. 3/4 tps red chilly powder
5. 1/2 tps turmeric powder
6. 01 tps dry coriander powder
7. 1/2 tps garam masala/curry powder.Salt to taste
8. 02 small tomatoes, 03 pods garlic and 1'' ginger
9. 02 sprigs fresh coriander, diced.Two long green chillies
10.03 Tps cooking oil
METHOD
1. Wipe each okra/bhindi and remove the crown and tip.Dice each in to 1cm size.
2. Peel and cut onion into slices.Dice garlic and ginger.
3. Take a kadai/wok pour in the cooking oil. As it heats, put in jeera,garlic,ginger
and the two whole green chillies and fry till garlic gets brown.
4. Add to the wok the diced okra/bhindi, and stir.
5. Reduce the flame,fry the okra stirring to cover all of the okra with oil.
6. Keep on stove and every now and then stir the veg.. making sure that it cooks and does not burn too much.When you feel the Okra is half cooked add the sliced onion and mix well.Cover.
7. When you find okra cooked and the onion has wilted add all the masalas along with salt to taste and stir.Cover for one minute, switch off the stove, uncover and add the tomatoes, mix.
8. Remove to dish and garnish with fresh coriander.
The above is good for two helpings.
Friday, September 18, 2009
Happy cooking-Green peas with Indian masala
Dear Single,
I feel encouraged to help you to continue to enjoy your own prepared meals. Previously, I had listed a simple to cook potato dish. I am confident that it would have encouraged you to further your adventure and also enjoy the self prepared dish. Economical too.
I will now assist you to prepare a tasty dish of GREEN PEAS WITH POTATOES IN INDIAN MASALA.
For one serving of the above you will need:-
1. 01 medium potato. 01 cup shelled green peas.
2. 01 large onion, and 01 tomato
3. 01 tps jeera/cummin
4. 03 Tps cooking oil
5. 1/4 tps turmeric
6. 1/4 garam masala/curry powder
7. 1/2 tps red chilly powder
8. Salt to taste
9. 02 cups water
10. 01 long green chilly, along with 1'' ginger and 04 pods of garlic(optional)
METHOD
1. Dice potato, onion, green chilly,ginger, tomato and keep aside.
2. Heat the oil in the kadai/wok, add the jeera with ginger, garlic along with green chilly.
3. As soon the chilly fries add the onion,salt and fry till golden brown.
4. Sprinkle in the dry masala powders and stir fry theon low flame. Add the potatoes and stir fry till the potatoes start to appear as cooked.
5. Add the tomatoes and stir fry on medium flame till the tomatoes start to disintegrate. You may keep adding spoonful of water to avoid burning the mixture in the vessel.
6. Fry for 03 minutes and add the green peas if using fresh.
DO NOT ADD THE PEAS,YET,IF USING FROZEN PEAS
7. Add 01 cup water and cover the dish to boil for 02mts.
UNCOVER AND ADD THAWED GREEN PEAS NOW
8. Uncover and check if the potatoes are cooked, if not,cover and cook for a minute more- add a little water if required.
9. Once cooked remove to pour the preparation to a dish and sprinkle fresh diced coriander.
I feel encouraged to help you to continue to enjoy your own prepared meals. Previously, I had listed a simple to cook potato dish. I am confident that it would have encouraged you to further your adventure and also enjoy the self prepared dish. Economical too.
I will now assist you to prepare a tasty dish of GREEN PEAS WITH POTATOES IN INDIAN MASALA.
For one serving of the above you will need:-
1. 01 medium potato. 01 cup shelled green peas.
2. 01 large onion, and 01 tomato
3. 01 tps jeera/cummin
4. 03 Tps cooking oil
5. 1/4 tps turmeric
6. 1/4 garam masala/curry powder
7. 1/2 tps red chilly powder
8. Salt to taste
9. 02 cups water
10. 01 long green chilly, along with 1'' ginger and 04 pods of garlic(optional)
METHOD
1. Dice potato, onion, green chilly,ginger, tomato and keep aside.
2. Heat the oil in the kadai/wok, add the jeera with ginger, garlic along with green chilly.
3. As soon the chilly fries add the onion,salt and fry till golden brown.
4. Sprinkle in the dry masala powders and stir fry theon low flame. Add the potatoes and stir fry till the potatoes start to appear as cooked.
5. Add the tomatoes and stir fry on medium flame till the tomatoes start to disintegrate. You may keep adding spoonful of water to avoid burning the mixture in the vessel.
6. Fry for 03 minutes and add the green peas if using fresh.
DO NOT ADD THE PEAS,YET,IF USING FROZEN PEAS
7. Add 01 cup water and cover the dish to boil for 02mts.
UNCOVER AND ADD THAWED GREEN PEAS NOW
8. Uncover and check if the potatoes are cooked, if not,cover and cook for a minute more- add a little water if required.
9. Once cooked remove to pour the preparation to a dish and sprinkle fresh diced coriander.
Tuesday, September 15, 2009
Happy Cooking: LAY OUT A SMALL KITCHEN....Indian Masala
I have, through the years, concluded that a good work day is possible if only you have the opportunity to enjoy a good layout on the table.However, this is not possible every time and perhaps not without being a burden on the pocket. But, does that mean that we compromise at cost of ones own health? No, definitely not, not if you can help it.I think, and this is especially for those who perforce are single and have to survive by eating a meal or two daily,in a wayside eatary or a kiosk. Many of such folks are kitchen shy and not having the necessary skills to cook for themselves. This is heavy on the pocket and more often than not most unsatisfying. This is non-productive to good health. Suggest that such individuals should cook for themselves. This effort would be both economical
and satisfying. You will be more radiant and healthier than before.
All you require is a small kitchenette,having the following to prepare simple but wholesome meals at very low cost.
1. A place designated as your kitchen which should be airy, dry and easily cleanable.
2. Have a table to locate on that a small stove and some extra space.
3. A wooden rolling board that doubles as cutting board as well,along with a rolling pin.
4. Stored/running water for cooking.
5. A good sharp knife, 02 stirring spoons, 02 table spoons, 02 teaspoons,01 perforated ladle, 02 glasses,02 cups, 01 jug for water, 02 service plates,02 bowls, 02 side plates
02 forks, 01 butter holder, 01 set salt&pepper shaker.
6. A 'kadai' or a deep frying pan.A 'patella' or saucepan to hold at least 01 ltr of liquid.
7. A small food processor(optional. 01 'tava' or griddle.
8. Small transparent plastic box with lid each for salt,red chilly powder,black pepper powder,'jeera' or cummin powder,'garam masala' or curry powder, a airtight box for holding tea leaves, a similar box for sugar.
9. Two big boxes to hold 'atta' or wheat floor and for rice. A layered plastic stand with holding baskets for onions, potatoes and a vegetable etc.
You may add as you progress other items of need.
After having done the above I am sure you would be eager to start cooking a meal to avoid eating from kiosks or stalls. Go ahead and enjoy good food, I am confident that you will only improve as you go along.........my recipes for you would be both simple to cook and tasty to eat, I promise you that.
A POTATO DISH FOR YOUR NEXT MEAL
Masala Potatoes:
for one person and one serving-
You need......
i) A large potato or 02 medium ones.
ii) 01 small onion (optional). 01 small tomato
iii) 1/2 tps jeera(cummin pwdr)
iv) 1/2 tps red chilly pwdr, 1/2 tsp turmeric
v) 1/4 tsp curry powder
vi) 01 large green chilly & little fresh coriander(dhania)
vii) 04 garlic pods(optional) & 1/2'' ginger
viii) 02 tablespoons cooking oil.
ix) 01 cup water
METHOD..................
1. Peel the potato and dice it to 01'' cubes and keep them drowned in water in a vessel.
2. Dice the onions (optional) cut the garlic(optional) along with the ginger into small bits.
Dice the tomato fine.
3. Deseed the green chilly and cut it into thin slices lengthwise.
4. In a frying pan pour the said oil and after it heats, put in the green chillies and remove after frying for 45sec.Keep aside.
5. Drain the potatoes and fry them till just light brown.
6. Put in the garlic and the onions if using and stir fry the potatoes on a medium flame till golden brown.
7. Add salt to taste and turmeric powder. stir and add jeera/cummin powder. Stir on low flame for a minute and remove from flame to add the chilly powder.
8. Add the diced tomato and stir. Pour in half of the water & put in the fried green chillies. Put the vessel back on the flame and cover to cook for a minute and half. Your masala potatoes are ready. Garnish with fresh coriander.
If you need to carry the dish in your lunch box, then remove the cover and heat the preparation without stirring much to help evaporate the curry.
The above dish can be varied by adding two table spoon full of green peas or buy adding 50gms of cottage cheese at the time of adding tomato at the preparation stage.
The dry dish is best with bread or chapati. Have with rice in the curry form.
ENJOY A GOOD MEAL AND MAINTAIN YOUR HEALTH.
and satisfying. You will be more radiant and healthier than before.
All you require is a small kitchenette,having the following to prepare simple but wholesome meals at very low cost.
1. A place designated as your kitchen which should be airy, dry and easily cleanable.
2. Have a table to locate on that a small stove and some extra space.
3. A wooden rolling board that doubles as cutting board as well,along with a rolling pin.
4. Stored/running water for cooking.
5. A good sharp knife, 02 stirring spoons, 02 table spoons, 02 teaspoons,01 perforated ladle, 02 glasses,02 cups, 01 jug for water, 02 service plates,02 bowls, 02 side plates
02 forks, 01 butter holder, 01 set salt&pepper shaker.
6. A 'kadai' or a deep frying pan.A 'patella' or saucepan to hold at least 01 ltr of liquid.
7. A small food processor(optional. 01 'tava' or griddle.
8. Small transparent plastic box with lid each for salt,red chilly powder,black pepper powder,'jeera' or cummin powder,'garam masala' or curry powder, a airtight box for holding tea leaves, a similar box for sugar.
9. Two big boxes to hold 'atta' or wheat floor and for rice. A layered plastic stand with holding baskets for onions, potatoes and a vegetable etc.
You may add as you progress other items of need.
After having done the above I am sure you would be eager to start cooking a meal to avoid eating from kiosks or stalls. Go ahead and enjoy good food, I am confident that you will only improve as you go along.........my recipes for you would be both simple to cook and tasty to eat, I promise you that.
A POTATO DISH FOR YOUR NEXT MEAL
Masala Potatoes:
for one person and one serving-
You need......
i) A large potato or 02 medium ones.
ii) 01 small onion (optional). 01 small tomato
iii) 1/2 tps jeera(cummin pwdr)
iv) 1/2 tps red chilly pwdr, 1/2 tsp turmeric
v) 1/4 tsp curry powder
vi) 01 large green chilly & little fresh coriander(dhania)
vii) 04 garlic pods(optional) & 1/2'' ginger
viii) 02 tablespoons cooking oil.
ix) 01 cup water
METHOD..................
1. Peel the potato and dice it to 01'' cubes and keep them drowned in water in a vessel.
2. Dice the onions (optional) cut the garlic(optional) along with the ginger into small bits.
Dice the tomato fine.
3. Deseed the green chilly and cut it into thin slices lengthwise.
4. In a frying pan pour the said oil and after it heats, put in the green chillies and remove after frying for 45sec.Keep aside.
5. Drain the potatoes and fry them till just light brown.
6. Put in the garlic and the onions if using and stir fry the potatoes on a medium flame till golden brown.
7. Add salt to taste and turmeric powder. stir and add jeera/cummin powder. Stir on low flame for a minute and remove from flame to add the chilly powder.
8. Add the diced tomato and stir. Pour in half of the water & put in the fried green chillies. Put the vessel back on the flame and cover to cook for a minute and half. Your masala potatoes are ready. Garnish with fresh coriander.
If you need to carry the dish in your lunch box, then remove the cover and heat the preparation without stirring much to help evaporate the curry.
The above dish can be varied by adding two table spoon full of green peas or buy adding 50gms of cottage cheese at the time of adding tomato at the preparation stage.
The dry dish is best with bread or chapati. Have with rice in the curry form.
ENJOY A GOOD MEAL AND MAINTAIN YOUR HEALTH.
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