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.
Tuesday, September 29, 2009
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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