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Showing posts from March, 2013

THAI RED CURRY IN COCONUT MILK

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INGREDIENTS:-

Boneless chicken thighs(Skinless)-2 large(cut into 1-inch pieces)
Unsweetened coconut milk-1 can(13.66 oz.)
Thai red curry paste-4 oz.(1 bottle)
Sliced bell peppers-1 small
Sliced carrots-1 medium
Baby corns-10-12
Sugar snap peas-14-15
Chopped Fresh basil-2 tbsp
Chopped  garlic-1 tbsp(for chicken)+1 tbsp(for curry)
Dry red chili-2(for chicken)+2(for curry)
Fish sauce-1 tsp
Oil-2 tbsp
Salt 2 taste
Thai rice

METHOD:-

1-Heat 1 tbsp oil in a pan add 2 dry red chili and 1 tbsp chopped garlic over medium heat,saute for a min.
2-Add chicken and salt,cook till juices run clear,remove chicken from pan and keep aside.
3-Reheat pan and add remaining oil,dry chili,chopped garlic and red curry paste,saute for 1-2 minutes.
4-Add coconut milk and fish sauce,bring to simmer on medium-high heat until well blended.
5-Add chicken,carrot,bell pepper,baby corn and salt,simmer 15-20 minutes or until all the veggies are tender.
6-Add basil and peas,mix well and cover it.Cook for 30-40 seconds…

CHICKEN PAKORA

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INGREDIENTS:-

Boneless chicken cut into small cubes-500 gms
Chopped Ginger-1 tbsp
Chopped garlic-1 tbsp
Chopped green chilies-1 tbsp
All purpose flour-1/2 cup
Corn starch-1/4 cup
Baking soda-a pinch
Soy sauce-1 tbsp
Chili sauce-1 tbsp
Ajinomoto-a pinch
Vinegar-1/2 tsp
Egg-1
Pepper powder-1 tsp
Salt to taste
Oil for deep frying

METHOD:-

1-Mix chopped ginger,chopped garlic,chopped green chilies,soy sauce,vinegar,chili sauce,pepper powder,ajinomoto and salt.
2-Marinade the chicken in this mixture and leave aside for two hours in the refrigerator.
3-In a bowl mix flour,cornstarch,egg,salt and little water if required and make a thick batter of semi-liquid thick consistency.
4--In a pan heat oil,then dip the marinade chicken in the batter and deep fry until golden brown on all sides.
5-Then remove it,drain on absorbent paper and serve hot with tomato ketchup.

LENTIL WITH FISH HEAD(MUDHI GHANTA)

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INGREDIENTS:-

Bengal gram(Chana dal)-1 cup
Fish head and tail-1+1(you can add other pieces also)
Whole garam masala-1 1/2 tbsp(cardamoms,cloves,black pepper,coriander seeds,cumin seeds,cinnamon and bay leaf)
Dry red chilies-4
Chopped Onion-1 medium
Chopped tomato-2 medium
Potato-1 large(Peel and cut into large cubes)
Pumpkin-1cup/100 gms(cut into large cubes)(You can use squash if you don’t get yellow pumpkin)
Ginger-garlic paste-1 tbsp
Turmeric powder-3 tsp(1 tsp for marinade fish,1 tsp for chana dal and 1 tsp for curry)
Chili powder-2 tsp(to taste)
Cumin powder-1/2 tsp
Coriander powder-1 1/2 tsp
Fish curry powder-1/2 tsp
Garam masala-1/2 tsp
Dry fenugreek leaves-1 tsp
Sugar-1/4 tsp
Salt to taste
Oil as needed
Coriander leaves for garnishing

METHOD:-

1-Wash and soak the bengal gram(chana dal)in water for 2-3 hours.
2-Wash the fish then add a tsp of salt and turmeric powder and keep it aside for 10-15 minutes.
3-Cook the soaked chana dal with a little water,salt and turmeric in a pre…

BLUEBERRY MUFFIN

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INGREDIENTS:-

Fresh or frozen Blueberries-1 cup
All purpose flour-1 1/2 cups
Melted Butter/Vegetable oil-1/2 cup
Baking soda-1 tsp
Baking powder-2 tsp
Vanilla essence-1 tsp
Sugar-3/4 cup
Milk-1/3
Egg-1 large
Salt-1/2 tsp
Powder sugar-1 tbsp
Butter or oil spray for grease

METHOD:-

1-Preheat the oven to 375 degrees.
2-Grease 9 standard size muffin cups or line with paper liners and keep aside.


3-In a large bowl combine flour,baking soda,baking powder and salt,keep aside.4-Add the blueberries to the dry ingredients and gently toss just to combine.


5-In another bowl whisk sugar,butter/oil,egg together.



  6-Add milk and vanilla essence and whisk to combine.


7-Mix the liquid mixture with flour mixture and fold with a spoon until the batter comes together.(don't over mix)


8-Divide batter between 8 muffin cups.(the batter will come to the tops of the paper liners).


9-Sprinkle a little sugar powder on top of each muffin.


10-Bake 20-25 mins until the muffins are golden brown and a toothpick…

PAPDI CHAAT

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INGREDIENTS-

Papdi-10+2(lightly crushed)
Boiled potato-1 medium size(peeled and chopped)
Boiled Chickpeas-1/2 cup
Chopped Onion-1/4 cup
Chopped Green chilies-4 tsp
Sweet Yogurt-1/2 cup(mix 3 tsp sugar and 1/2 tsp of salt in a thick curd
Green Chutney-1 tbsp
Tamarind Chutney-1 tbsp
Roasted cumin powder-1 tsp
Chat masala-2 tsp
Black salt to taste
Thin Sev-1/2 cup

METHOD:-

1-Arrange all the papdi on a plate.
2-Top it up with chopped boiled potatoes and cooked chickpeas.
3-Add chopped onions and chopped green chilies.
4-Drizzle Yogurt,green chutney,tamarind chutney on top of it.
5-Sprinkle chaat masala,roasted cumin powder and black salt.
6-Sprinkle thin sev and crushed papdi on top.
7-Serve papdi chaat immediately.

CORIANDER-MINT(GREEN) CHUTNEY

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INGREDIENTS:-

Coriander leaves-1 cup
Mint leaves-1/2 cup
Chopped Onions-2 tbsp
Chopped garlic-1 tbsp
Chopped ginger-1 tbsp
Green chilies-3-4
Cumin seeds-1 tsp
Chat masala-2 tsp
Lemon juice-2 tbsp
Sugar-1 tsp
Salt to taste

METHOD:-

1-Mix all ingredients except lemon juice and grind to a smooth paste.(adding little water also)
2-Add the lemon juice  and mix well.
3-Keep in an airtight container in the refrigerator.

PAPDI

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INGREDIENTS:-

All purpose flour-1 cup
Carom seeds-1/2 tsp
Black cumin seeds-1/2 tsp
Oil for deep frying
Oil-1 tbsp
Salt to taste
Water as needed

METHOD-

1-In a bowl add flour,carom seeds,black cumin seeds,salt and 1 tbsp oil.Mix well.
2-Add water little by little and make a stiff dough.
3-Cover the dough and keep aside for 20-30 mins.
4-Divide the dough into 3 equal parts,take one dough and roll into a big chapathi.
5-Cut them into small circles with the help of any round shaped lid.
6-Then prick holes with fork to avoid puffing up while frying.
7-Heat oil in a pan on medium heat and fry until golden on both sides.
8-Once it i done take out from oil and drain the excess oil in a kitchen towel.
9-Let it cool down and store in airtight container,use it when needed.

GUJIA

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Gujia(also called Gujhia),a cuisine of North India particularly Uttar Pradesh,Madhya Pradesh and Rajasthan is a sweet dumpling made with suji or Maida flour wheat flour and stuffed with khoya.
The packaging of a gujhia is very much like that of a samosa, however the gujhia has a very distinct shape. The gujhia is filled with a mixture of grated and roasted dry fruits, khoya,coconuts and to add a grainy texture, a little suji (coarse ground wheat flour).
INGREDIENTS:-

FOR DOUGH:

All purpose flour-1 cup
Ghee/oil-2 tbsp
Black cumin seeds-1/4 tsp(I like the taste of black cumin(kalonji)
Pinch of salt

FOR FILLING:

Mawa/khoya-1 cup
Grated coconut-1 cup(you can also use frozen)
Chopped Almonds-2 tbsp(peeled and chopped finely)
Cardamom powder-1 tsp
Condensed milk-2 tbsp
Sugar-1 1/2 tbsp

Milk as needed
Oil for deep frying
METHOD:-

1-In a bowl add flour,ghee/oil,black cumin seeds,salt and mix well.
2-Add water little by little to form a firm dough.
3-Divide it into 8 equal portions.Cover and kee…

MAWA/KHOYA

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INGREDIENTS:-

Ricotta cheese-1 cup
Ghee-1 tbsp

METHOD:-

1-In a pan heat 1 tbsp of ghee on medium heat.
2-Add the ricotta cheese and keep stirring for 20-25 minutes.
3-When the water from cheese will evaporate and cheese mixture thick in consistency,remove from heat.
4-Let it cool and knead the mawa,Now your mawa is ready and can be used as required.

Mawa/Khoya Alternatives



CHILLI CHICKEN

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INGREDIENTS:-

FOR MARINADE:

Boneless chicken cut into small cubes-500 gms
Ginger-garlic paste-2 tsp
Chopped green chili-1 tbsp
All purpose flour-1 tbsp
Corn starch-1 tbsp
Soya sauce-1 tbsp
Chili sauce-1 tbsp
Ajinomoto-a pinch
Vinegar-1/2 tsp
Egg-1
Salt to taste
Oil for deep frying

FOR GRAVY:

Chopped garlic-2 tbsp
Chopped ginger-1 tbsp
Sliced Onion-1 large
Sliced Green bell pepper-1/2
Green chilies-6(cut vertically)
Tomato ketchup(hot&sweet)-1/2 tsp
Black pepper powder-1/2 tbsp
Corn starch-2 tsp
Chili sauce-1 tbsp
Ajinomoto-1/4 tsp
Soya sauce-1 tbsp
Vinegar-1/2 tsp
Salt to taste
Oil-2 tbsp
Chopped Spring onions-2 tbsp(for garnishing)

METHOD:-

1-Mix all ingredients of marinade except flour,cornstarch and egg and marinate the chicken properly,refrigerator for 1-2 hours
2-In a pan heat enough oil,then mix beaten egg,flour and cornstarch in marinade chicken and deep fry the marinated chicken pieces
till they are light golden brown and crispy,Remove from heat and keep it aside and also…

TIRAMISU

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INGREDIENTS:-

Mascarpone cheese-8 ounce
Ladyfinger cookies-2 packs
Unsweetened Cocoa Powder-2 tbsp
Vanilla Extract-1 tsp
Strong coffee-1 cup
Hot Water-2 cups
sugar-2 tbsp(coffee)+1/2 cup(whipped cream)+2 tbsp(egg yolks)
Egg-4(separate yolks from whites)
Pinch of salt



METHOD:-

1-In a bowl mix hot water,coffee and 2 tbsp sugar and keep aside.
2-In a large bowl whisk egg yolks and sugar until a creamy light mixture.
3-Then add mascarpone cheese to the sugar-egg mixture and continue to mix well.
4-In a separate bowl mix egg whites,vanilla extract,a pinch of salt and 1/2 cup sugar and whipped until they begin to get stiff(fluffy consistency).
5-Fold Whipped Cream into cream cheese/egg mixture until well incorporated.
6-Dip each lady finger cookies one by one lay them flat into a 9 inch square pan
making sure do not soak the cookies,as you want to make sure they maintain their firmness.
7-Once the first layer of cookies has been laid out,spread a layer of the mascarpone cream on top,and du…

SURATI KHAMAN

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"Surati Khaman" is a popular food in Gujarat state of India made from gram flour.Generally eaten as a snack,it is mostly served with roughly chopped onions, sev, fried chillies sprinkled with salt and chutney.
In some shops it is also served traditionally in a large green leaf.Sometimes it is also garnished with scraped coconut.Khaman, also the part of the Gujarati Thaali (cuisine) is an almost identical dish of Dhokla in look but,actually has lot many variations with its batter and taste in comparison with that snack.


INGREDIENTS:-

Bengal gram(chana dal)-1 cup
Urad Dal-1 tbsp
Gram flour-2 tbsp
Yogurt-1/2 cup
Green Chili-Ginger paste-1 tbsp
Eno Fruit Salt/Soda bicarbonate-1 tsp
Turmeric powder-1/4 tsp
Oil-2 tbsp
Water as needed
Sugar to taste
Salt to taste

FOR SEASONING-

Chopped cilantro-2 tbsp
Grated coconut-1 tbsp
Mustard Seeds-1 tsp
Asafoetida-1/4 tsp
Lemon juice-1 tbsp
Green Chili-4(Cut Vertically)
Sugar-1/2 tsp
Oil-2 tbsp
Little water as needed

METHOD:-

1-Soak Chana Da…

KALAKAND

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Kalakand also known as sandesh is a popular Indian sweets made out of solidified, sweetened milk and cottage cheese. It was invented in 1947 by Baba Thakur Das in Alwar, Rajsthan, India. It is made in India during festivals and celebrations. such as Holi, Diwali, Janmashtami, Navarathri and Eid  A huge pan is kept on a flame and large amount of milk is boiled stirring it continuously till it is thickened with sugar and dry fruits.







INGREDIENTS:-

Ricotta Cheese-30 oz tub/850 gms(you can also use paneer/Indian cottage cheese)
Sweetened Condensed Milk-14 oz can/400 gms
Chopped Almond-2 tbsp
Chopped Pistachio-2 tbsp
Cardamom powder-1/2 tsp
Rose water-1/4 tsp
Ghee for greasing









METHOD:-

1-Grease a rectangular dish with ghee and keep aside.
2-In a non-stick pan add ricotta cheese and condensed milk,mix well and heat over medium heat.
3-Keep stirring about 30-35 minutes until the mixture thickens.
4-Once the mixture starts to get thick,add rose water and cardamom powder.Keep stirring until it starts…