750g chicken
2tbsp olive oil
1 finely chopped onion
4tsp ginger garlic paste(2tsp ginger paste+2tsp garlic paste)
2tsp turmeric powder
1tsp fenugreek powder( ground)
2tbsp coriander leaves(chopped)
2tbsp chilli sauce(sweet)
1tbsp garam masala
1cup chicken stock
1/2cup coconut milk
salt to taste
Coat the chicken pieces with turmeric powder and leave for a few minutes.
Heat olive oil in a pan and saute the chicken for 2-3 minutes over medium heat,until the pieces turn brown.n
Heat some more oil in the same pan and saute the onion and ginger garlic paste for 4-5 minutes.
Add chopped coriander,mint leaves and the ground fenugreek.
Add chilli sauce, garam masala, chicken stock and the coconut milk.
Finally add the chicken pieces and simmer on a low flame for about 45minutes.
Add salt to taste.
Garnish with the remaining coriander leaves and serve with rice.
Sunday, August 16, 2009
GARLIC SOUP
Soups were some thing I hated all my life, especially because of the corn flour in it. But alas! The time has come for me to maintain a strict diet as I am gaining weight beyond my BMI. I was suggested to try soups and broths with other stuff.
so I started with a simple soup recipe and it was garlic soup
so here is how I did it
8 garlic flakes
pepper powder as per taste
salt as per taste
few vegetable pieces
2cloves
1/2 tsp thyme
a few parsley sprigs
oil
4cups water
If you got an oven, you can preheat it to 350 degrees and when it is ready roast the garlic flakes in it and then peel their skins.
Or you can boil the garlic in some water for a minute or two, then rinse and peel the skins.
Or you can halve the whole garlic midway and place them in kadai dribbled with oil. When it has roasted, you will be able to remove the skin like a cap off your head.
So finally what I am trying to say is peel the skin, roast it or boil it to peel off the skin!!!!!!!!!!!
Next put the garlic into a large saucepan together with the cloves, thyme, parsley and oil. Saute for a while. At the same time mash the garlic with the spoon( potato riser).
[If that seems hard you could first run the roasted garlic pieces in a mixer and then proceed with the sauting in the oil part with the other ingredients as mentioned above] And then add water and salt to taste.
Bring to a boil and simmer for 30 minutes. Strain the soup and return it to the pan.
Add the mixed vegetables and simmer for another 20 minutes or until the vegetables are tender.
Remove from heat.
You could eat it with bread or toasted bread.
And if you dont have any diet limit like me you could garnish by sprinkling grated cheese over it.
so I started with a simple soup recipe and it was garlic soup
so here is how I did it
8 garlic flakes
pepper powder as per taste
salt as per taste
few vegetable pieces
2cloves
1/2 tsp thyme
a few parsley sprigs
oil
4cups water
If you got an oven, you can preheat it to 350 degrees and when it is ready roast the garlic flakes in it and then peel their skins.
Or you can boil the garlic in some water for a minute or two, then rinse and peel the skins.
Or you can halve the whole garlic midway and place them in kadai dribbled with oil. When it has roasted, you will be able to remove the skin like a cap off your head.
So finally what I am trying to say is peel the skin, roast it or boil it to peel off the skin!!!!!!!!!!!
Next put the garlic into a large saucepan together with the cloves, thyme, parsley and oil. Saute for a while. At the same time mash the garlic with the spoon( potato riser).
[If that seems hard you could first run the roasted garlic pieces in a mixer and then proceed with the sauting in the oil part with the other ingredients as mentioned above] And then add water and salt to taste.
Bring to a boil and simmer for 30 minutes. Strain the soup and return it to the pan.
Add the mixed vegetables and simmer for another 20 minutes or until the vegetables are tender.
Remove from heat.
You could eat it with bread or toasted bread.
And if you dont have any diet limit like me you could garnish by sprinkling grated cheese over it.
Friday, July 17, 2009
CARAMEL CUSTARD/FLAN/ Crème Caramel
Guess what?? This was the pudding that i had been eating for all these years without knowing its name :( Well! That's me !! I don't care about the names as long as its delicious :D. But now I do and its been so since the time the kitchen has come under my responsibility :D
So here's the recipe for making a scrumplicious CARAMEL CUSTARD !!!
1st the ingredients:
½ liter milk
100 gms sugar
150 gms sugar for caramelizing
6 eggs
1 tsp vanilla essence
Now to the making of the caramel custard!!
1.1st prepare a mould for the custard by greasing the custard cups very lightly with butter
2.Heat 150g of sugar with 1 tsp of water in a pan till it melts and turns golden
brown.Pour the caramelised sugar into the pudding mould and swirl to coat the sides
of the mould.Keep aside to cool.
3.Preheat the oven to 350 degree F.
4.Clean a sauce pan and heat it up (use low heat). Add in the milk and 100g of sugar. As soon as the sugar dissolves, turn off the heat. In a big bowl, whisk the eggs until blended, and add in the warm milk slowly. Add the vanilla extract and do a quick whisk.
5.Strain the custard mixture into the custard moulds(fill them 3/4 of the way to the top) and set aside.
6.Arrange the moulds in a baking pan big enough to fit them. Pour hot water in the baking pan so that the moulds are immersed halfway. Transfer the baking pan into the oven and bake for about 50-60 minutes or until a cake tester inserted in the center comes out clean.
7.Remove the moulds from the baking pan and allow them to cool. Once cooled, transfer them to the fridge and chill them for a few hours.
8.When they are ready to serve, slide a knife around the side of each mould to loosen the caramel custard.Or else you could do the same by placing a plate over the mould,and then holding it firmly in place, turn over the mould gently.
Pour some of the remaining caramel over the pudding and serve.
caramel custard is also called as flan
So here's the recipe for making a scrumplicious CARAMEL CUSTARD !!!
1st the ingredients:
½ liter milk
100 gms sugar
150 gms sugar for caramelizing
6 eggs
1 tsp vanilla essence
Now to the making of the caramel custard!!
1.1st prepare a mould for the custard by greasing the custard cups very lightly with butter
2.Heat 150g of sugar with 1 tsp of water in a pan till it melts and turns golden
brown.Pour the caramelised sugar into the pudding mould and swirl to coat the sides
of the mould.Keep aside to cool.
3.Preheat the oven to 350 degree F.
4.Clean a sauce pan and heat it up (use low heat). Add in the milk and 100g of sugar. As soon as the sugar dissolves, turn off the heat. In a big bowl, whisk the eggs until blended, and add in the warm milk slowly. Add the vanilla extract and do a quick whisk.
5.Strain the custard mixture into the custard moulds(fill them 3/4 of the way to the top) and set aside.
6.Arrange the moulds in a baking pan big enough to fit them. Pour hot water in the baking pan so that the moulds are immersed halfway. Transfer the baking pan into the oven and bake for about 50-60 minutes or until a cake tester inserted in the center comes out clean.
7.Remove the moulds from the baking pan and allow them to cool. Once cooled, transfer them to the fridge and chill them for a few hours.
8.When they are ready to serve, slide a knife around the side of each mould to loosen the caramel custard.Or else you could do the same by placing a plate over the mould,and then holding it firmly in place, turn over the mould gently.
Pour some of the remaining caramel over the pudding and serve.
caramel custard is also called as flan
Thursday, July 16, 2009
SEMIYA/ VERMICELLI UPMA
Ingredients:
1 cup Semiya
1 green chilli
1 medium size onion, sliced thin
1 tsp mustard
1 tsp urad dhal
1 tsp channa dhal
few curry leaves
A pinch of turmeric
.JPG)
Method:
Add 1 tsp of oil in a pan and roast the vermicelli to light golden colour.Add 2 tsp of oil in a pan and add the mustard, urad dhal , channa dhal and curry leaves.When the mustard pops, add the Onions and green chillies and fry till translucent.Now add 2 cups of water,salt to taste,a pinch of turmeric and cover the pan with a lid.When the water comes to a boil add the roasted vermicelli and cook for few minutes till the water is absorbed.Garnish with few sprigs of cilantro.
1 cup Semiya
1 green chilli
1 medium size onion, sliced thin
1 tsp mustard
1 tsp urad dhal
1 tsp channa dhal
few curry leaves
A pinch of turmeric
.JPG)
Method:
Add 1 tsp of oil in a pan and roast the vermicelli to light golden colour.Add 2 tsp of oil in a pan and add the mustard, urad dhal , channa dhal and curry leaves.When the mustard pops, add the Onions and green chillies and fry till translucent.Now add 2 cups of water,salt to taste,a pinch of turmeric and cover the pan with a lid.When the water comes to a boil add the roasted vermicelli and cook for few minutes till the water is absorbed.Garnish with few sprigs of cilantro.
Wednesday, July 15, 2009
PANEER BHURJI
Each time the milk curdles, it was an oppurtunity to make my favorite paalkova or rasagullah. But this time it curdled, i decided to make something different. aAnd that's where i decided to do PANEER BHURJI.
Its a simple dish and a vegetarian alternative to SCRAMBLED EGGS.
Here is the recipe for PANEER BHURJI:
INGREDIENTS:
paneer or senna or cottage cheese got from 1 liter of milk.
1 big onion finely chopped
1-2 green chillies finely chopped
1tsp mustard
1tsp urad dal
1tsp chilli powder
1/2 tsp turmeric powder
salt to taste
a few coriander leaves for garnishing
PREPARATION:
heat 3tsp oil in a kadai and when its hot add the mustard and urad dal and saute for a minute. add the finely chopped onions and saute till translucent. next, add the chopped chillies and saute for another minute. add salt, chilli powder and turmeric powder and mix well. then add the paneer and mix it well with the onion and chilli mixture. no need to add more oil as the oiliness of the paneer is more than enough. crumble the paneer before adding it to the mixture or with the spoon after adding it.
serve garnished with coriander leaves.
optionally tomatoes (1) and capsicum (1) can be added to this dish too.
tastes good as filling for chappatis, puris and sandwiches
Its a simple dish and a vegetarian alternative to SCRAMBLED EGGS.
Here is the recipe for PANEER BHURJI:
INGREDIENTS:
paneer or senna or cottage cheese got from 1 liter of milk.
1 big onion finely chopped
1-2 green chillies finely chopped
1tsp mustard
1tsp urad dal
1tsp chilli powder
1/2 tsp turmeric powder
salt to taste
a few coriander leaves for garnishing
PREPARATION:
heat 3tsp oil in a kadai and when its hot add the mustard and urad dal and saute for a minute. add the finely chopped onions and saute till translucent. next, add the chopped chillies and saute for another minute. add salt, chilli powder and turmeric powder and mix well. then add the paneer and mix it well with the onion and chilli mixture. no need to add more oil as the oiliness of the paneer is more than enough. crumble the paneer before adding it to the mixture or with the spoon after adding it.
serve garnished with coriander leaves.
optionally tomatoes (1) and capsicum (1) can be added to this dish too.
tastes good as filling for chappatis, puris and sandwiches
VADA CURRY, VADAI CURRY
Ingredients:
1 cup channa dhal (soaked for two hours)
1tsp fennel seeds
1 tsp jeera
1 inch cinnomon strip
3 cloves
1 bay leaf
1 tbsp minced garlic
1 tsp minced ginger
1 medium sized onion sliced thinly
2 medium sized tomatoes chopped finely
1 cup chopped coriander leaves
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp tumeric powder
salt as needed
Method:
For Vada:
Soak the channa dhal for two hours and grind it coarsely along with fennel seeds(like we do for masal vadai).Heat a dosa pan and make thick adais(about 2 inch thickness) by adding little oil on the sides.Keep the heat in medium and allow it to cook well, until browned on both sides(as shown in picture above).Cool it and scramble it into tiny pieces.You can do this the night before, store it in refrigerator and use it the next morning.
For Curry:
Add 2 tsp of oil in a sauce pan.Add cinnamon, cloves and bay leaf to it.When the cloves pop add the sliced onions and fRy till translucent and the add the chopped garlic and ginger.Fry well till the raw smell goes.Add the chopped tomatoes to it and fry till mashed well and the oil leaves the surface.Now add all the powders and stir well till the masala mixes well with the tomatoes.Now add 5 cups of water.It should be very watery at this stage.close with a lid and allow it to boil. After 10 mins, add the scrambled adai/vadai pieces to this liquid and mix well.The chana dhal mixture will soak up all the liquid.Add the chopped coriander leaves and stir well.
Tastes good with idlis and dosas.
1 cup channa dhal (soaked for two hours)
1tsp fennel seeds
1 tsp jeera
1 inch cinnomon strip
3 cloves
1 bay leaf
1 tbsp minced garlic
1 tsp minced ginger
1 medium sized onion sliced thinly
2 medium sized tomatoes chopped finely
1 cup chopped coriander leaves
1 tsp chilli powder
1 tsp coriander powder
1/2 tsp tumeric powder
salt as needed
Method:
For Vada:
Soak the channa dhal for two hours and grind it coarsely along with fennel seeds(like we do for masal vadai).Heat a dosa pan and make thick adais(about 2 inch thickness) by adding little oil on the sides.Keep the heat in medium and allow it to cook well, until browned on both sides(as shown in picture above).Cool it and scramble it into tiny pieces.You can do this the night before, store it in refrigerator and use it the next morning.
For Curry:
Add 2 tsp of oil in a sauce pan.Add cinnamon, cloves and bay leaf to it.When the cloves pop add the sliced onions and fRy till translucent and the add the chopped garlic and ginger.Fry well till the raw smell goes.Add the chopped tomatoes to it and fry till mashed well and the oil leaves the surface.Now add all the powders and stir well till the masala mixes well with the tomatoes.Now add 5 cups of water.It should be very watery at this stage.close with a lid and allow it to boil. After 10 mins, add the scrambled adai/vadai pieces to this liquid and mix well.The chana dhal mixture will soak up all the liquid.Add the chopped coriander leaves and stir well.
Tastes good with idlis and dosas.
Saturday, June 20, 2009
TZATZIKI SAUCE
Tzatziki is a cucumber yogurt dill sauce that makes a refreshing dip or a topper for gyros and pita sandwiches. The sauce is served chilled or at room temperature. Do use fresh mint or dill. Plan ahead to drain the yogurt overnight.
Prep Time: 15 minutes
Ingredients:
1 container (16 ounces) plain lowfat yogurt
1/2 English (seedless) cucumber, not peeled, seeded and finely chopped plus a few thin slices
1/1-2 teaspoons salt
1 to 2 garlic cloves, chopped
1 Tablespoon chopped fresh mint or dill plus additional sprigs
1 Tablespoon extra virgin olive oil
1/2 teaspoon red wine vinegar
1/4 teaspoon ground black pepper
Preparation:
Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.
Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.
With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint or dill, oil, wine vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 or up to 4 hours. Serve tzatziki sauce chilled or at room temperature, topped with cucumber slices and mint sprigs.
Yield: about 1-1/2 cups
Per Tablespoon: about 17 calories, 1 gram protein, 1 gram carbohydrate, 1 gram total fat (0 gram saturated), 1 mg cholesterol, 182 mg sodium.
Prep Time: 15 minutes
Ingredients:
1 container (16 ounces) plain lowfat yogurt
1/2 English (seedless) cucumber, not peeled, seeded and finely chopped plus a few thin slices
1/1-2 teaspoons salt
1 to 2 garlic cloves, chopped
1 Tablespoon chopped fresh mint or dill plus additional sprigs
1 Tablespoon extra virgin olive oil
1/2 teaspoon red wine vinegar
1/4 teaspoon ground black pepper
Preparation:
Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.
Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.
With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint or dill, oil, wine vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 or up to 4 hours. Serve tzatziki sauce chilled or at room temperature, topped with cucumber slices and mint sprigs.
Yield: about 1-1/2 cups
Per Tablespoon: about 17 calories, 1 gram protein, 1 gram carbohydrate, 1 gram total fat (0 gram saturated), 1 mg cholesterol, 182 mg sodium.
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