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.
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