Surprisingly not many people know about this recipe or dont make it often in south indian families.. However I grew up on this and LOVE it a lot!
Ingrediants (for 6-8 people):
1 medium onion cut in length
1 chopped tomato
1/2 tbsp minced ginger
1/2 tbsp minced garlic
4 fresh green chillies
3/4 tbsp turmeric powder
1 cup besan (gram flour)
handful of chopped coriander for garnish
Chonk/Popu : 1 tbsp cumin, 1 tbsp dry mustard seeds, 2 tsb urad dal, 4 curry leaves
Preparation:
Heat some oil in a pan.
Add the chonk ingrediants and let splatter
Add the onions, green chillies, ginger, garlic and stir until onions turn golden brown
Add tomatoes, cover with a lid and let cook till its a paste
Add turmeric powder and some red chilli powder if you need some more spice
Add 3 cups of water and set it to boil for approx. 10 minutes on medium-high heat.
Meanwhile, make a fine smooth paste of besan in 1/2 cup of water. Make sure there are no lumps big or small.
Add the besan paste to the boiling contents and stir.
cook for 5 minutes and set aside.
Garnish with shopped coriander leaves.
Time saver tips:
Substitute ginger and garlic with readymade ginger garlic paste bought from a store.
Serving suggestion:
Tastes best with hot idlies or dosas.
Tuesday, December 18, 2007
Peanut coriander chutney
Ingediants:
1 cup raw peanuts
2-3 twigs of dry tamarind (seeded or unseeded)
3 fresh green chillies (you can add 2-3 more depending upon your spice tolerance)
1 cup fresh coriander leaves
Chonk (popu): 1 tbsp cumin, 1 tbsp dry mustard seeds, 2 tsb urad dal, 5-6 curry leaves, pinch of hing (asafoetida), 1 dry red chilli broken into pieces (optional)
Pre-preparation:
Soak the tamarind for 15 minutes.
Preparation:
Roast the peanuts on medium heat to just when they start releasing a nice roasted smell, and turn slight yellowish brown. Do not let them burn to a complete brown or they lose flavour.
Cool the peanuts to a room temperature.
Extract the pulp from the tamarind by gently kneading it with your hands.
In a blender, grind peanuts, tamarind, green chillies, coriander to a fine paste
In a frying pan, heat oil and add the contents for chonk and let them splatter.
Transfer the peanut paste to a serving dish, mix the chonk and cover with a lid to retain the chonk floavor.
Garnish
Decorate with chopped coriander leaves.
Time saver tips:
Replace raw peanuts with "dry roasted unsalted peanuts" that you get from most stores.
Replace the tamarind with readymade tamarind paste.
1 cup raw peanuts
2-3 twigs of dry tamarind (seeded or unseeded)
3 fresh green chillies (you can add 2-3 more depending upon your spice tolerance)
1 cup fresh coriander leaves
Chonk (popu): 1 tbsp cumin, 1 tbsp dry mustard seeds, 2 tsb urad dal, 5-6 curry leaves, pinch of hing (asafoetida), 1 dry red chilli broken into pieces (optional)
Pre-preparation:
Soak the tamarind for 15 minutes.
Preparation:
Roast the peanuts on medium heat to just when they start releasing a nice roasted smell, and turn slight yellowish brown. Do not let them burn to a complete brown or they lose flavour.
Cool the peanuts to a room temperature.
Extract the pulp from the tamarind by gently kneading it with your hands.
In a blender, grind peanuts, tamarind, green chillies, coriander to a fine paste
In a frying pan, heat oil and add the contents for chonk and let them splatter.
Transfer the peanut paste to a serving dish, mix the chonk and cover with a lid to retain the chonk floavor.
Garnish
Decorate with chopped coriander leaves.
Time saver tips:
Replace raw peanuts with "dry roasted unsalted peanuts" that you get from most stores.
Replace the tamarind with readymade tamarind paste.
Peanut Garlic Chutney
This is an alteration of the Peanut Chutney for all the garlic lovers!
Ingediants:
1 cup raw peanuts
2-3 twigs of dry tamarind (seeded or unseeded)
3 fresh green chillies (you can add 2-3 more depending upon your spice tolerance)
3 peeled garlic cloves
Chonk (popu): 1 tbsp cumin, 1 tbsp dry mustard seeds, 2 tsb urad dal, 5-6 curry leaves, pinch of hing (asafoetida), 1 dry red chilli broken into pieces (optional)
Pre-preparation:
Soak the tamarind for 15 minutes.
Preparation:
Roast the peanuts on medium heat to just when they start releasing a nice roasted smell, and turn slight yellowish brown. Do not let them burn to a complete brown or they lose flavour.
Cool the peanuts to a room temperature.
Extract the pulp from the tamarind by gently kneading it with your hands.
In a blender, grind peanuts, tamarind, green chillies to a fine paste
In a frying pan, heat oil and add the contents for chonk and let them splatter.
Transfer the peanut paste to a serving dish, mix the chonk and cover with a lid to retain the chonk floavor.
Garnish
Decorate with a dry red chilli on the top and 2 curry leaves each side of the dry red chilli.
Time saver tips:
Replace raw peanuts with "dry roasted unsalted peanuts" that you get from most stores.
Replace the tamarind with readymade tamarind paste.
Ingediants:
1 cup raw peanuts
2-3 twigs of dry tamarind (seeded or unseeded)
3 fresh green chillies (you can add 2-3 more depending upon your spice tolerance)
3 peeled garlic cloves
Chonk (popu): 1 tbsp cumin, 1 tbsp dry mustard seeds, 2 tsb urad dal, 5-6 curry leaves, pinch of hing (asafoetida), 1 dry red chilli broken into pieces (optional)
Pre-preparation:
Soak the tamarind for 15 minutes.
Preparation:
Roast the peanuts on medium heat to just when they start releasing a nice roasted smell, and turn slight yellowish brown. Do not let them burn to a complete brown or they lose flavour.
Cool the peanuts to a room temperature.
Extract the pulp from the tamarind by gently kneading it with your hands.
In a blender, grind peanuts, tamarind, green chillies to a fine paste
In a frying pan, heat oil and add the contents for chonk and let them splatter.
Transfer the peanut paste to a serving dish, mix the chonk and cover with a lid to retain the chonk floavor.
Garnish
Decorate with a dry red chilli on the top and 2 curry leaves each side of the dry red chilli.
Time saver tips:
Replace raw peanuts with "dry roasted unsalted peanuts" that you get from most stores.
Replace the tamarind with readymade tamarind paste.
Peanut Chutney (Pallilu Pachhadi)
Ingedients:
1 cup raw peanuts
2-3 twigs of dry tamarind (seeded or unseeded)
3 fresh green chillies (you can add 2-3 more depending upon your spice tolerance)
Chonk (popu): 1 tbsp cumin, 1 tbsp dry mustard seeds, 2 tsb urad dal, 5-6 curry leaves, pinch of hing (asafoetida), 1 dry red chilli broken into pieces (optional)
Pre-preparation:
Soak the tamarind for 15 minutes.
Preparation:
Roast the peanuts on medium heat to just when they start releasing a nice roasted smell, and turn slight yellowish brown. Do not let them burn to a complete brown or they lose flavour.
Cool the peanuts to a room temperature.
Extract the pulp from the tamarind by gently kneading it with your hands.
In a blender, grind peanuts, tamarind, green chillies to a fine paste
In a frying pan, heat oil and add the contents for chonk and let them splatter.
Transfer the peanut paste to a serving dish, mix the chonk and cover with a lid to retain the chonk flavour.
Garnish
Decorate with a dry red chilli on the top and 2 curry leaves each side of the dry red chilli.
Time saver tips:
Replace raw peanuts with "dry roasted unsalted peanuts" that you get from most stores.
Replace the fresh tamarind with readymade tamarind paste.
Saturday, November 3, 2007
Chonk (Popu)
Chonk is a finishing process to most indian food entrees that gives it a good flavor at the end of preparation or in some cases beginning of preparation.
Ingrediants (for a dish that serves 4):
1 tbsp black mustard seeds (sarson)
1 tbsp cumin seeds (jeera)
2 tsp urad dal (split black gram beans)
Process:
Heat 1 tbsp oil or ghee in a pan to a mild temperature
Add all the above ingrediants
Stir till they pop and mix in the desired dish that you want to prepare finally.
Enhancers:
red chillies
curry leaves (typically for south indian food preparations)
hing
Ajwain (thymol)
Ingrediants (for a dish that serves 4):
1 tbsp black mustard seeds (sarson)
1 tbsp cumin seeds (jeera)
2 tsp urad dal (split black gram beans)
Process:
Heat 1 tbsp oil or ghee in a pan to a mild temperature
Add all the above ingrediants
Stir till they pop and mix in the desired dish that you want to prepare finally.
Enhancers:
red chillies
curry leaves (typically for south indian food preparations)
hing
Ajwain (thymol)
Fresh Coconut Chutney (Kobbari Pachhadi)
Ingrediants (serves 6):
Fresh grated Coconut (1 whole)
2 pinches of crushed fresh ginger root
ping of hing (aesofatida)
2 stems of curry leaves
3 dried red chillies (spice watchers: 1 red pepper instead)
3 fresh green chillies (spice watchers: 1 green chilli)
Chonk/Popu : 1 tbsp cumin, 1 tbsp dry mustard seeds, 2 tsb urad dal
1/4 cups of fresh squeezed tamarind paste OR 2 tsp of tamarind concentrate
1/4 cup yoghurt
Process:
In a blender, grind the coconut, green chillies, tamarind, yoghurt, ginger to a fine paste
Pour into a serving dish
In a small saucepan, add 1 tsp of oil, add the Chonk ingrediants, hing, curry leaves, red chillies
Mix this into the blended coconut and serve with dosas or idlis!
Caution: Refrigerate after use, coconut goes stale very easily if left outside.
Fresh grated Coconut (1 whole)
2 pinches of crushed fresh ginger root
ping of hing (aesofatida)
2 stems of curry leaves
3 dried red chillies (spice watchers: 1 red pepper instead)
3 fresh green chillies (spice watchers: 1 green chilli)
Chonk/Popu : 1 tbsp cumin, 1 tbsp dry mustard seeds, 2 tsb urad dal
1/4 cups of fresh squeezed tamarind paste OR 2 tsp of tamarind concentrate
1/4 cup yoghurt
Process:
In a blender, grind the coconut, green chillies, tamarind, yoghurt, ginger to a fine paste
Pour into a serving dish
In a small saucepan, add 1 tsp of oil, add the Chonk ingrediants, hing, curry leaves, red chillies
Mix this into the blended coconut and serve with dosas or idlis!
Caution: Refrigerate after use, coconut goes stale very easily if left outside.
Sunday, October 28, 2007
Chole Masala
Garbanzo chick peas Chole
Ingrediants
Tomato paste can
Chick peas can OR soaked & boiled from scratch
MDH Punjabi Chole Masala OR any other Chana/Chole masala (I prefer the former)
Preparation
grind one onion+3-4 green chillies+ginger garlic into a paste. It needn't be very fine. If you dont want to grind, you can cut into fine pieces too.
grind one tomato into a paste OR just use the canned tomato paste
In a pan, add some oil, heat it. Tip: Dont let the oil heat up too much, its bad for you.
once oil is mildly hot, add the first paste(onions mix)
Stir until golden brown, make sure this is nicely carmelized, otherwise it will taste of raw onions (Tip: it's harder to fry a paste than the chopped onions)
Add tomatoes paste once onions are fried, cook for 2 mins with lid on
Add some MDH Chole masala
Add some garam masala if available
Salt to taste
Add 1-2 tbsp red chilli powder
stir everything and mix every 2-3 mins for about 10 mins on medium-high heat
Add 1 cup water or to the desired consistency
Cover with a lid and cook for 20-25 mins
Garnish with coriander leaves once done
Ingrediants
Tomato paste can
Chick peas can OR soaked & boiled from scratch
MDH Punjabi Chole Masala OR any other Chana/Chole masala (I prefer the former)
Preparation
grind one onion+3-4 green chillies+ginger garlic into a paste. It needn't be very fine. If you dont want to grind, you can cut into fine pieces too.
grind one tomato into a paste OR just use the canned tomato paste
In a pan, add some oil, heat it. Tip: Dont let the oil heat up too much, its bad for you.
once oil is mildly hot, add the first paste(onions mix)
Stir until golden brown, make sure this is nicely carmelized, otherwise it will taste of raw onions (Tip: it's harder to fry a paste than the chopped onions)
Add tomatoes paste once onions are fried, cook for 2 mins with lid on
Add some MDH Chole masala
Add some garam masala if available
Salt to taste
Add 1-2 tbsp red chilli powder
stir everything and mix every 2-3 mins for about 10 mins on medium-high heat
Add 1 cup water or to the desired consistency
Cover with a lid and cook for 20-25 mins
Garnish with coriander leaves once done
Broccoli Potato Sabzi (Stir Fry)
Ingrediants (serves 3)
1 Broccoli Flower
4 small potatoes or 2 big potatoes
1/2 red onion
1 tbsp ginger garlic paste
3 green chillies
1 tsp turmeric
1 tsp red chilli powder
Tadka/Chonk/Popu:
2 tsp cumin, 1 tsp black mustard seeds, 5 curry leaves
Cut broccoli, potatoes into desired shapes (cuboids)
Chop a medium size onion into thin slices
In a pan, add some oil, heat it. Tip: Dont let the oil heat up too much, its bad for you.
once oil is mildly hot, add the tadka materials and let them pop
Add the onions and green chillies, stir until onions are golden brown
Add ginger garlic paste if available, else skip this step
stir for a minute
add the broccoli, mix it up once and then onwards mix it every 2 mins. No need to continuously stir it.
Cover with a lid
After 5 mins, add the potatoes. (Potatoes are faster to cook than broccoli)
Sprinkle turmeric, chilli powder and stir
Sprinkle 1/2 tbsp coriander(dhaniya) powder OR for a stronger flavour, sprinkle 1 tbsp garam masal powder instead.
Salt to taste
mix it up, cook until potatoes are browned on some sides
Stir every 2-3 mins on medium to high heat until cooked. Make sure the potatoes are fully cooked inside by tasting one.
1 Broccoli Flower
4 small potatoes or 2 big potatoes
1/2 red onion
1 tbsp ginger garlic paste
3 green chillies
1 tsp turmeric
1 tsp red chilli powder
Tadka/Chonk/Popu:
2 tsp cumin, 1 tsp black mustard seeds, 5 curry leaves
Cut broccoli, potatoes into desired shapes (cuboids)
Chop a medium size onion into thin slices
In a pan, add some oil, heat it. Tip: Dont let the oil heat up too much, its bad for you.
once oil is mildly hot, add the tadka materials and let them pop
Add the onions and green chillies, stir until onions are golden brown
Add ginger garlic paste if available, else skip this step
stir for a minute
add the broccoli, mix it up once and then onwards mix it every 2 mins. No need to continuously stir it.
Cover with a lid
After 5 mins, add the potatoes. (Potatoes are faster to cook than broccoli)
Sprinkle turmeric, chilli powder and stir
Sprinkle 1/2 tbsp coriander(dhaniya) powder OR for a stronger flavour, sprinkle 1 tbsp garam masal powder instead.
Salt to taste
mix it up, cook until potatoes are browned on some sides
Stir every 2-3 mins on medium to high heat until cooked. Make sure the potatoes are fully cooked inside by tasting one.
Spinach Dal (Palakura Pappu)
Ingrediants
A bag of baby spinach
1 red onion if small or 1/2 big red onion
3-4 garlic cloves, cut into small pieces
3 green chillies(if you have it, else skip this)
1 cup urad daal (kandi pappu)
1 tbsp turmeric
1 tbsp red chilli powder
1 tomato (if you have it, else you can skip this) cut into small pieces
2 pinches of hing (aesofetida)
Preparation
boil the daal(in a pressure cooker if you have it, OR just add 4 times as much water, cover it partially with a lid, and cook it on medium heat. The latter method takes longer, so start this process early on - 45 mins. You dont have to worry about it once you set it on the stove, just make sure it's not burning at the bottom). Set aside once cooked
In a pan, add about 2 tbsp oil (To add that zing thing, add 1 tbsp pure ghee to this or you can do mix and match of oil and ghee)
once oil is mildly hot and ghee is melted, add some coriander seeds, cumin, hing, and the garlic pieces, green chillies if any, curry leaves if any
After a min or so just when the garlic is turning slight yellow, add the onions
stir fry until onions are golden brown
Add the tomato pieces, stir fry it until the tomato is softened and beginning to form a think paste with the rest of the ingrediants in the pan
Add turmeric, chilli powder, salt to taste, and stir
add the spinach, stir for 2-3 mins on medium - high heat
Add the cooked daal, boil for 15 mins on medium-high heat.
Serve:
Add finely cut coriander leaves as garnish on top before serving.
A bag of baby spinach
1 red onion if small or 1/2 big red onion
3-4 garlic cloves, cut into small pieces
3 green chillies(if you have it, else skip this)
1 cup urad daal (kandi pappu)
1 tbsp turmeric
1 tbsp red chilli powder
1 tomato (if you have it, else you can skip this) cut into small pieces
2 pinches of hing (aesofetida)
Preparation
boil the daal(in a pressure cooker if you have it, OR just add 4 times as much water, cover it partially with a lid, and cook it on medium heat. The latter method takes longer, so start this process early on - 45 mins. You dont have to worry about it once you set it on the stove, just make sure it's not burning at the bottom). Set aside once cooked
In a pan, add about 2 tbsp oil (To add that zing thing, add 1 tbsp pure ghee to this or you can do mix and match of oil and ghee)
once oil is mildly hot and ghee is melted, add some coriander seeds, cumin, hing, and the garlic pieces, green chillies if any, curry leaves if any
After a min or so just when the garlic is turning slight yellow, add the onions
stir fry until onions are golden brown
Add the tomato pieces, stir fry it until the tomato is softened and beginning to form a think paste with the rest of the ingrediants in the pan
Add turmeric, chilli powder, salt to taste, and stir
add the spinach, stir for 2-3 mins on medium - high heat
Add the cooked daal, boil for 15 mins on medium-high heat.
Serve:
Add finely cut coriander leaves as garnish on top before serving.
Garlic Shrimp Stir Fry
Ready to eat in 10 minutes!
This is a yummy & quick appetizer I learnt from my sister, Ankita
Ingrediants
1 medium size bag of jumbo cooked shrimp
4 garlic cloves very finely chopped or finely crushed
2 green chillies very finely chopped
handful of coriander leaves very finely chopped
1 fresh lime squeezed
Salt to taste (1 tsp)
Mix all ingrediants together. Heat 1 tbsp butter [weight watchers use 1 tbsp olive oil instead] in flat saucepan and stir in the shrimp mix.
Stir fry until the seasonings are cooked and the shrimp gets a nice coat of it on them.
Serve
Serve in a decorative appetizer plate with lime wedges on the side.
This is a yummy & quick appetizer I learnt from my sister, Ankita
Ingrediants
1 medium size bag of jumbo cooked shrimp
4 garlic cloves very finely chopped or finely crushed
2 green chillies very finely chopped
handful of coriander leaves very finely chopped
1 fresh lime squeezed
Salt to taste (1 tsp)
Mix all ingrediants together. Heat 1 tbsp butter [weight watchers use 1 tbsp olive oil instead] in flat saucepan and stir in the shrimp mix.
Stir fry until the seasonings are cooked and the shrimp gets a nice coat of it on them.
Serve
Serve in a decorative appetizer plate with lime wedges on the side.
Masala grilled Chicken
For 10-12 pieces of uncut chicken thighs:
Marinade
0.5 cup yoghurt
1.5 tbsp red pepper
1 tbsp turmeric
3 tbsp readymade garam-masala (OR you can make it fresh by mixing 5
pieces cloves, 2 tbsp cumin, 3 cinnamon sticks, 2 cardamoms peeled and
grind it in the coffee grinder)
1 tbsp ginger garlic paste
Handful of fresh corianger leaves finely chopped
1 tbsp lime juice
salt to taste (maybe around 1 tbsp)
Mix it all up with the chicken and marinate for 4-5 hours, or overnight.
When you are ready to grill, take the chicken abt 30 mins or 1 hr
before so it comes to room temperature before putting on the grill. Grill on one side for about 20 minutes, flip them to the other side and grill for another 20 minutes or until the pink is gone.
Note that every grill is different and so you may need to experiment and check on the chicken periodically.
I usually put it on the lowest heat settings so it's slow grilling process which doesn't dry out the meat or burn the exterior too quick.
Serve:
Serve with fresh onions marinated in lime juice, tomatoes, cucumbers cut in circlular shapes.
Marinade
0.5 cup yoghurt
1.5 tbsp red pepper
1 tbsp turmeric
3 tbsp readymade garam-masala (OR you can make it fresh by mixing 5
pieces cloves, 2 tbsp cumin, 3 cinnamon sticks, 2 cardamoms peeled and
grind it in the coffee grinder)
1 tbsp ginger garlic paste
Handful of fresh corianger leaves finely chopped
1 tbsp lime juice
salt to taste (maybe around 1 tbsp)
Mix it all up with the chicken and marinate for 4-5 hours, or overnight.
When you are ready to grill, take the chicken abt 30 mins or 1 hr
before so it comes to room temperature before putting on the grill. Grill on one side for about 20 minutes, flip them to the other side and grill for another 20 minutes or until the pink is gone.
Note that every grill is different and so you may need to experiment and check on the chicken periodically.
I usually put it on the lowest heat settings so it's slow grilling process which doesn't dry out the meat or burn the exterior too quick.
Serve:
Serve with fresh onions marinated in lime juice, tomatoes, cucumbers cut in circlular shapes.
Quick Recipe for Gulab Jamun
This is courtesy of a friend of mine, Sirisha.
For the jamuns:
1 cup Bisquick
2 cups Carnation milk powder
1/2 pint heavy whipping cream
For the syrup:
3 cups sugar
2 shells of cardamom seeded
Mix bisquick and carnation milk powder by slowly adding whipping cream till you make a dough( which should soft enough to make balls).
Deep fry them on a low flame.
Simultaneously make the sugar syrup ( 3 cups sugar, 2 cups water). Let it boil till the quantity becomes 2/3 of what it was when you started.. Just eyeball the amount.
Add the gulab jamun balls in the syrup( if you want you can add cardamom to the sugar syrup).
Herbed pasta alfredo
Change the below quantities according to the amount of pasta you are using. You can always eyeball it too.. should be fine.
Ingrediants
10-12 oz penne pasta, cooked
OR any other pasta(tortellini/shells/angel hair)
1 tbsp olive oil
3 red chillies
1 tsp black pepper
1/3 cup green onions, chopped
3 cloves of garlic, chopped fine
1 tbsp all-purpose flour
1 (12 oz) can evaporated skimmed milk
1/4 cup grated parmesan cheese [weight watchers: 1/8 cup]
1/4 cup grated romano cheese [weight watchers: 1/8 cup]
Herbs: (If you dont have fresh herbs, used dried herbs)
1 tsp fresh thyme leaves, chopped
1 tsp fresh basil leaves, chopped
1/2 tsp fresh dill snipped off stems
Process:
Cook pasta shells. *** Add some salt + a spoon of olive oil so the pasta doesn't stick while boiling
Drain and set aside. You can mix some butter in the hot drained pasta so that the pasta doesn't stick.
Melt butter in a saucepan over medium heat. Add green onions, red chillies and garlic and saute for 2 minutes. Add black pepper, stir well. Add flour and stir well.
Gradually add milk and bring to a boil, stirring constantly. Reduce heat to medium
low and cook for 3 minutes or until thickened, stirring constantly. Remove from
heat. Stir in cheeses and herbs. Pour over pasta and toss well to blend.
Serve:
Serve with additional cheese and sprinkle fresh parsley over dish if desired.
Ingrediants
10-12 oz penne pasta, cooked
OR any other pasta(tortellini/shells/angel hair)
1 tbsp olive oil
3 red chillies
1 tsp black pepper
1/3 cup green onions, chopped
3 cloves of garlic, chopped fine
1 tbsp all-purpose flour
1 (12 oz) can evaporated skimmed milk
1/4 cup grated parmesan cheese [weight watchers: 1/8 cup]
1/4 cup grated romano cheese [weight watchers: 1/8 cup]
Herbs: (If you dont have fresh herbs, used dried herbs)
1 tsp fresh thyme leaves, chopped
1 tsp fresh basil leaves, chopped
1/2 tsp fresh dill snipped off stems
Process:
Cook pasta shells. *** Add some salt + a spoon of olive oil so the pasta doesn't stick while boiling
Drain and set aside. You can mix some butter in the hot drained pasta so that the pasta doesn't stick.
Melt butter in a saucepan over medium heat. Add green onions, red chillies and garlic and saute for 2 minutes. Add black pepper, stir well. Add flour and stir well.
Gradually add milk and bring to a boil, stirring constantly. Reduce heat to medium
low and cook for 3 minutes or until thickened, stirring constantly. Remove from
heat. Stir in cheeses and herbs. Pour over pasta and toss well to blend.
Serve:
Serve with additional cheese and sprinkle fresh parsley over dish if desired.
Zucchini Muffins (yum!)
When I get bored of eating my favourite oatmeal (Raisins, Dates and Walnuts) and Cereal, and bread, I make these to last for a few days. And that makes the breakfast so much special ;)
Ingredients:
3 Eggs [weight watchers : 2 eggs]
1 Cup Vegetable Oil [weight watchers : 1/2 cup vegetable oil]
1 tbsp Vanilla
1 tbsp Ground Cinnamon
2 Cups Flour
1 Cup Granulated Sugar (you can reduce the amount to 3/4-1/2 Cup if you like it not so sweet)
1 Cup Brown Sugar
1 Small Can Crushed Pineapple (before mixing, drain the syrup)
1/2 Cup Raisins
1/2 Cup Chopped Pecans
1&1/2 tsp Baking Soda
1 tsp Salt
1/4 tsp Baking Powder
1 large Zucchini Grated
For Zucchini Muffins
In large bowl, beat eggs and oil using a whisk.
Add remaining ingredients and mix with wooden spoon just until combined. DO NOT OVERMIX.
Spray muffin pan with baking spray (ie Pam with Flour) or use paper muffin liners and fill 2/3 full with batter
Bake in 400 degree oven for 20 minutes
Makes 18 muffins.
Serving Suggestion:
When cooled, slice and serve with fruit flavored cream cheese or honey butter.
Ingredients:
3 Eggs [weight watchers : 2 eggs]
1 Cup Vegetable Oil [weight watchers : 1/2 cup vegetable oil]
1 tbsp Vanilla
1 tbsp Ground Cinnamon
2 Cups Flour
1 Cup Granulated Sugar (you can reduce the amount to 3/4-1/2 Cup if you like it not so sweet)
1 Cup Brown Sugar
1 Small Can Crushed Pineapple (before mixing, drain the syrup)
1/2 Cup Raisins
1/2 Cup Chopped Pecans
1&1/2 tsp Baking Soda
1 tsp Salt
1/4 tsp Baking Powder
1 large Zucchini Grated
For Zucchini Muffins
In large bowl, beat eggs and oil using a whisk.
Add remaining ingredients and mix with wooden spoon just until combined. DO NOT OVERMIX.
Spray muffin pan with baking spray (ie Pam with Flour) or use paper muffin liners and fill 2/3 full with batter
Bake in 400 degree oven for 20 minutes
Makes 18 muffins.
Serving Suggestion:
When cooled, slice and serve with fruit flavored cream cheese or honey butter.
Zucchini Bread
Ingredients:
3 Eggs [weight watchers: 2 eggs]
1 Cup Vegetable Oil [weight watchers: 1/2 cup vegetable oil]
1 tbsp Vanilla
1 tbsp Ground Cinnamon
2 Cups Flour
1 Cup Granulated Sugar (you can reduce the amount to 3/4-1/2 cup if you like it not so sweet)
1 Cup Brown Sugar
1 Small Can Crushed Pineapple (before mixing, drain the syrup)
1/2 Cup Raisins
1/2 Cup Chopped Pecans
1&1/2 tsp Baking Soda
1 tsp Salt
1/4 tsp Baking Powder
1 large Zucchini Grated
For Zucchini Loaves:
In large bowl, beat eggs and oil using a whisk.
Add remaining ingredients and mix with wooden spoon just until combined. DO NOT OVERMIX.
Spray 2 large or 4 small loaf pans and fill 2/3 full.
Bake in 325 degree oven for ( 45 minutes for large loaves or 30 minutes for small loaves) or until toothpick inserted into loaf comes out clean.
Let cool 5 minutes before removing from loaf pan.
Continue cooling on rack.
Serving Suggestion:
When cooled, slice and serve with fruit flavored cream cheese or honey butter.
3 Eggs [weight watchers: 2 eggs]
1 Cup Vegetable Oil [weight watchers: 1/2 cup vegetable oil]
1 tbsp Vanilla
1 tbsp Ground Cinnamon
2 Cups Flour
1 Cup Granulated Sugar (you can reduce the amount to 3/4-1/2 cup if you like it not so sweet)
1 Cup Brown Sugar
1 Small Can Crushed Pineapple (before mixing, drain the syrup)
1/2 Cup Raisins
1/2 Cup Chopped Pecans
1&1/2 tsp Baking Soda
1 tsp Salt
1/4 tsp Baking Powder
1 large Zucchini Grated
For Zucchini Loaves:
In large bowl, beat eggs and oil using a whisk.
Add remaining ingredients and mix with wooden spoon just until combined. DO NOT OVERMIX.
Spray 2 large or 4 small loaf pans and fill 2/3 full.
Bake in 325 degree oven for ( 45 minutes for large loaves or 30 minutes for small loaves) or until toothpick inserted into loaf comes out clean.
Let cool 5 minutes before removing from loaf pan.
Continue cooling on rack.
Serving Suggestion:
When cooled, slice and serve with fruit flavored cream cheese or honey butter.
Chicken Dum Biryani
In some ghee/oil, Fry some jeera, onions, and tej patta, if you have that biryani flower like thing, add that too - add basmati rice and fry until you can smell the rice (about 5 mins or so)
Cook it, put less water than usual, so the rice is dry and not sticky.
For the chicken:
Heat some oil, add 1 tbsp garam masala, stir for about 5 secs, add 1 big onion, cut into small pieces
Add 1 tbsp ginger garlic paste, 4-5 green chillies
Stir until golden brown
Add the chicken, salt to taste, mix
Stir, cook for 15 mins
In some oil, add onions(more the better), ginger garlic, green chilles
Once fried , add 1/2 tbsp garam masala powder(either fresh or readymade)
Add 2 tomatos(if small). If big, one is enough
add turmeric, red chilli powder
fry the tomato until fully cooked and oil separates
Cook with lid on until chicken is fully cooked and leaves water.
Once cooked, remove the lid and let the water evaporate and the chicken is browned on the sides
Add pudina leaves, coriander leaves if available
fry the chicken until oil comes out
make sure some sauce is there
Add a layer of chicken at the bottom, layer of rice, layer of chicken again and layer of rice.
Optionally, you can add some kewra water to this
Optionally you can add some saffron dissolved in water and sprinkle
Put it in the oven so the flavor spreads to the meat and rice. At about 350 for 10-15 mins. Be careful, so it doesn't stick to the dish.
Cook it, put less water than usual, so the rice is dry and not sticky.
For the chicken:
Heat some oil, add 1 tbsp garam masala, stir for about 5 secs, add 1 big onion, cut into small pieces
Add 1 tbsp ginger garlic paste, 4-5 green chillies
Stir until golden brown
Add the chicken, salt to taste, mix
Stir, cook for 15 mins
In some oil, add onions(more the better), ginger garlic, green chilles
Once fried , add 1/2 tbsp garam masala powder(either fresh or readymade)
Add 2 tomatos(if small). If big, one is enough
add turmeric, red chilli powder
fry the tomato until fully cooked and oil separates
Cook with lid on until chicken is fully cooked and leaves water.
Once cooked, remove the lid and let the water evaporate and the chicken is browned on the sides
Add pudina leaves, coriander leaves if available
fry the chicken until oil comes out
make sure some sauce is there
Add a layer of chicken at the bottom, layer of rice, layer of chicken again and layer of rice.
Optionally, you can add some kewra water to this
Optionally you can add some saffron dissolved in water and sprinkle
Put it in the oven so the flavor spreads to the meat and rice. At about 350 for 10-15 mins. Be careful, so it doesn't stick to the dish.
Chicken Biryani [Pan Cooked]
Indian fried rice: (simple way - no oven involved)
In some ghee/oil, Fry some jeera, onions, and tej patta, if you have that biryani flower like thing, add that too - add basmati rice and fry until you can smell the rice (about 5 mins or so)
Cook it, put less water than usual, so the rice is dry and not sticky.
For the chicken:
Heat some oil, add 1 tbsp garam masala, stir for about 5 secs, add 1 big onion, cut into small pieces
Add 1 tbsp ginger garlic paste, 4-5 green chillies
Stir until golden brown
Add the chicken, salt to taste, mix
Stir, cook for 15 mins
In some oil, add onions(more the better), ginger garlic, green chilles
Once fried , add 1/2 tbsp garam masala powder(either fresh or readymade)
Add 2 tomatos(if small). If big, one is enough
add turmeric, red chilli powder
fry the tomato until fully cooked and oil separates
Cook with lid on until chicken is fully cooked and leaves water.
Once cooked, remove the lid and let the water evaporate and the chicken is browned on the sides
Add pudina leaves, coriander leaves if available
fry the chicken until oil comes out
make sure some sauce is there
Simple mix for biryani, mix the cooked chicken and rice in a wok, stir for 3-5 mins.
Serve in a white color dish with some coriander leaves as garnish on the top. Optionally you can garnish with a few halves of bioled eggs.
In some ghee/oil, Fry some jeera, onions, and tej patta, if you have that biryani flower like thing, add that too - add basmati rice and fry until you can smell the rice (about 5 mins or so)
Cook it, put less water than usual, so the rice is dry and not sticky.
For the chicken:
Heat some oil, add 1 tbsp garam masala, stir for about 5 secs, add 1 big onion, cut into small pieces
Add 1 tbsp ginger garlic paste, 4-5 green chillies
Stir until golden brown
Add the chicken, salt to taste, mix
Stir, cook for 15 mins
In some oil, add onions(more the better), ginger garlic, green chilles
Once fried , add 1/2 tbsp garam masala powder(either fresh or readymade)
Add 2 tomatos(if small). If big, one is enough
add turmeric, red chilli powder
fry the tomato until fully cooked and oil separates
Cook with lid on until chicken is fully cooked and leaves water.
Once cooked, remove the lid and let the water evaporate and the chicken is browned on the sides
Add pudina leaves, coriander leaves if available
fry the chicken until oil comes out
make sure some sauce is there
Simple mix for biryani, mix the cooked chicken and rice in a wok, stir for 3-5 mins.
Serve in a white color dish with some coriander leaves as garnish on the top. Optionally you can garnish with a few halves of bioled eggs.
Saturday, October 27, 2007
Chinese chicken fried rice
Ingrediants
[For 4 people]
2 cups ooked rice (better if its left over as the moisture in the rice is either evaporated or lost in refrigeration giving it a dry consistency, which is key). If you are preparing the rice fresh, once cooked lay it out on a open dish so the heat and vapor is gone.
Boneless chicken breast(or thigh meat) cut into very small pieces. Marinate for 30 mins in soy sauce + salt + worcester sauce(if you have this sauce - this is optional)
5-6 garlic cloves
1 tbsp black pepper
1 tsp white pepper
3 dried red chillies
3 eggs
1 onion (1 big or 2 small)
Green peas
Spring Onions or shallots for garnish
Process
In a wok, heat some oil (You can add butter to give it a richer taste)
Add 5-6 garlic cloves finely cut TIP: shouldn't let them brown too much otherwise they will give a bitter taste
when they just about start to turn yellow, add onions(one big, or 2 small) finely cut - can be largely cut if you like to see them.
add 1 tsp black pepper
add some red pepper flakes and red chillies. You can also add green chillies instead
once onions are fried, add the chicken, salt to taste; about 1-2 tbsp soy sauce
let the chicken cook until the pink is gone
once cooked, push it to the side, and break open 3 eggs - scramble them on the wok
once the eggs are cooked, mix with rice and stir
Add 2 tsp white pepper.
1 tsp black pepper again
check the taste to see if more soy sauce is needed
add spring onions if you have, else its fine
toss it, and serve.
[For 4 people]
2 cups ooked rice (better if its left over as the moisture in the rice is either evaporated or lost in refrigeration giving it a dry consistency, which is key). If you are preparing the rice fresh, once cooked lay it out on a open dish so the heat and vapor is gone.
Boneless chicken breast(or thigh meat) cut into very small pieces. Marinate for 30 mins in soy sauce + salt + worcester sauce(if you have this sauce - this is optional)
5-6 garlic cloves
1 tbsp black pepper
1 tsp white pepper
3 dried red chillies
3 eggs
1 onion (1 big or 2 small)
Green peas
Spring Onions or shallots for garnish
Process
In a wok, heat some oil (You can add butter to give it a richer taste)
Add 5-6 garlic cloves finely cut TIP: shouldn't let them brown too much otherwise they will give a bitter taste
when they just about start to turn yellow, add onions(one big, or 2 small) finely cut - can be largely cut if you like to see them.
add 1 tsp black pepper
add some red pepper flakes and red chillies. You can also add green chillies instead
once onions are fried, add the chicken, salt to taste; about 1-2 tbsp soy sauce
let the chicken cook until the pink is gone
once cooked, push it to the side, and break open 3 eggs - scramble them on the wok
once the eggs are cooked, mix with rice and stir
Add 2 tsp white pepper.
1 tsp black pepper again
check the taste to see if more soy sauce is needed
add spring onions if you have, else its fine
toss it, and serve.
Garam Masala
Garam Masala Powder for (10-12 uses)
In a coffee grinder (if you dont have one, buy it - it's worth it!), blend the following:
40 cloves
20 cardamoms peeled & seeded
40 small pieces of cinnamon
30 tbsp cumin
5 tbsp coriander seeds
1 tbsp black pepper
Once blended and cooled, store in an air tight container.
In a coffee grinder (if you dont have one, buy it - it's worth it!), blend the following:
40 cloves
20 cardamoms peeled & seeded
40 small pieces of cinnamon
30 tbsp cumin
5 tbsp coriander seeds
1 tbsp black pepper
Once blended and cooled, store in an air tight container.
Minced Turkey Kebabs
2 lbs Minced Turkey Trays (serves about 7-8 people about 4-5 pieces)
This process is very similar to minced chicken kekabs, except turkey is inherently less flavorful meat than chicken, so I usually up the ingediants in the marinade to add additional flavor.
Marinade:
1.5 big red onion - cut into small pieces
4-5 green chillies - cut finely (If you dont eat spicy food, tone this amount to 1-2 green chillies)
2 tbsp ginger-garlic paste
coriander leaves finely cut
1 tbsp turmeric
1 tbsp red chilli powder
2 tbsp fresh squuezed lime juice (substitute with lime concentrate if you dont have fresh limes)
Garam Masala: In a coffee grinder(if you dont have one, buy it - it's
worth it), blend the following:
4-5 cloves
2 cardamoms peeled & seeded
4 small pieces of cinnamon
3 tbsp cumin
1/2 tbsp coriander seeds
Enhancers/Optionals:
Add handful of fresh pudina leaves finely cut, to the marinade
1/2 tbsp amchur (dry mango powder)
Procedure:
Mix all (turkey, marinade, garam masala) of the above ingrediants together. It might be better if you use your hands or a food processor in the lowest settings.
Marinate for 3-4 hours. If you dont have time to marinate it, dont worry - they will still taste good. Marination just gives that extra edge on the final taste.
For arranging them into the kebab sticks, shape them into cylindrical
Spray some cooking oil on the kebabs [Optional]
If you dont have skewers, alternatively you can arrange a sieved tray on top of a deep dish baking tray and place the kebabs on the tray. The sieved tray is needed to drain down the water from the kabab below.
Prepare a deep dish oven baking tray by covering the bottom surface with aluminium foil. This is so that the juices from the kebabs dont leave a layer of dried spices after the kebabs are done.
Cook for 30 minutes at 400F. Take out the kebabs, turn them so they face the other side and put them back in the oven for another 30 minutes or until cooked. Once fully cooked, broil them for 2-3 minutes at 500F - this gives a nice roasty color to the kebabs.
Presentation:
Once done, take them out of the skewers and place them on a dish, sprinkle some lemon juice, and serve with fresh onions on the side.
Alternatively, if you used short skewers you can present them with the skewers in a plate with cut lemons and onions on the side.
Minced Chicken Kebabs
2 lbs Minced chicken Trays (serves about 7-8 people about 4-5 pieces)
Marinade:
1 big red onion - cut into small pieces
4-5 green chillies - cut finely
1 tbsp ginger-garlic paste
coriander leaves finely cut
1 tbsp turmeric
1 tbsp red chilli powder
2 tbsp fresh squuezed lime juice (substitute with lime concentrate if you dont have fresh limes)
Garam Masala: In a coffee grinder(if you dont have one, buy it - it's
worth it), blend the following:
4-5 cloves
2 cardamoms peeled & seeded
3 small pieces of cinnamon
3 tbsp cumin
1/2 tbsp coriander seeds
Enhancers/Optionals:
Add handful of fresh pudina leaves finely cut, to the marinade
1/2 tbsp amchur (dry mango powder)
Procedure:
Mix all (chicken, marinade, garam masala) of the above ingrediants together. It might be better if you use your hands or a food processor in the lowest settings.
Marinate for 3-4 hours. If you dont have time to marinate it, dont worry - they will still taste good. Marination just gives that extra edge on the final taste.
For arranging them into the kebab sticks, shape them into cylindrical
Marinade:
1 big red onion - cut into small pieces
4-5 green chillies - cut finely
1 tbsp ginger-garlic paste
coriander leaves finely cut
1 tbsp turmeric
1 tbsp red chilli powder
2 tbsp fresh squuezed lime juice (substitute with lime concentrate if you dont have fresh limes)
Garam Masala: In a coffee grinder(if you dont have one, buy it - it's
worth it), blend the following:
4-5 cloves
2 cardamoms peeled & seeded
3 small pieces of cinnamon
3 tbsp cumin
1/2 tbsp coriander seeds
Enhancers/Optionals:
Add handful of fresh pudina leaves finely cut, to the marinade
1/2 tbsp amchur (dry mango powder)
Procedure:
Mix all (chicken, marinade, garam masala) of the above ingrediants together. It might be better if you use your hands or a food processor in the lowest settings.
Marinate for 3-4 hours. If you dont have time to marinate it, dont worry - they will still taste good. Marination just gives that extra edge on the final taste.
For arranging them into the kebab sticks, shape them into cylindrical
around the skewers by dipping your hands in beaten eggs (1-2 should be good enough)
Spray some cooking oil on the kebabs [Optional]
If you dont have skewers, alternatively you can arrange a sieved tray on top of a deep dish baking tray and place the kebabs on the tray. The sieved tray is needed to drain down the water from the kabab below.
Prepare a deep dish oven baking tray by covering the bottom surface with aluminium foil. This is so that the juices from the kebabs dont leave a layer of dried spices after the kebabs are done.
Cook for 30 minutes at 400F. Take out the kebabs, turn them so they face the other side and put them back in the oven for another 30 minutes or until cooked. Once fully cooked, broil them for 2-3 minutes at 500F - this gives a nice roasty color to the kebabs.
Presentation:
Once done, take them out of the skewers and place them on a dish, sprinkle some lemon juice, and serve with fresh onions on the side.
Alternatively, if you used short skewers you can present them with the skewers in a plate with cut lemons and onions on the side.
Spray some cooking oil on the kebabs [Optional]
If you dont have skewers, alternatively you can arrange a sieved tray on top of a deep dish baking tray and place the kebabs on the tray. The sieved tray is needed to drain down the water from the kabab below.
Prepare a deep dish oven baking tray by covering the bottom surface with aluminium foil. This is so that the juices from the kebabs dont leave a layer of dried spices after the kebabs are done.
Cook for 30 minutes at 400F. Take out the kebabs, turn them so they face the other side and put them back in the oven for another 30 minutes or until cooked. Once fully cooked, broil them for 2-3 minutes at 500F - this gives a nice roasty color to the kebabs.
Presentation:
Once done, take them out of the skewers and place them on a dish, sprinkle some lemon juice, and serve with fresh onions on the side.
Alternatively, if you used short skewers you can present them with the skewers in a plate with cut lemons and onions on the side.
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