Tuesday, December 18, 2007
one more interesting eggplant dish
http://www.nandyala.org/mahanandi/archives/2005/10/24/stuffed-brinjal-curry-gutti-vankaaya-kura/
Sunday, December 2, 2007
Wishlist: chakra pongal
Will correct the name - overheard VC and mary talking about it. Will confirm the recipe too. I think this would be the simplest sweet dish and jaggery will add a distinct earthen flavor to it. I love jaggery sweets :).
1) In a cooker. Add moong + rice + jaggery + some water (I didnt know we could boil jaggery- I havent tried it yet so try at your own risk). Mary pitched in and said that boil in milk and not water.
2) Once boiled - take it out and mash it up baby.
3) In pan heat ghee and fry the dry fruits especially cashews and raisins.
4) Add it to the dish.
1) In a cooker. Add moong + rice + jaggery + some water (I didnt know we could boil jaggery- I havent tried it yet so try at your own risk). Mary pitched in and said that boil in milk and not water.
2) Once boiled - take it out and mash it up baby.
3) In pan heat ghee and fry the dry fruits especially cashews and raisins.
4) Add it to the dish.
Simple dal and rice
Nothing can beat that dude! I tried moong dal with thinkly chopped green chillies and thickly chopped garlic.
1) Boil moong with some garlic and some chillies and some haldi.
2) in a pan heat butter or ghee (small quantity). Add jeera. Add the garlic till the garlic is burnt (its best flavor comes out at this point). Add the green chillies too just before you think the garlic was about to get burnt.
3) Add the dal
4) Boil the rice
Serve rice dal. Onions sliced with lots and lots of lemon :). VC adds lemon to the dal itself while cooking (bengali folks add lemon leaves to the dal).
1) Boil moong with some garlic and some chillies and some haldi.
2) in a pan heat butter or ghee (small quantity). Add jeera. Add the garlic till the garlic is burnt (its best flavor comes out at this point). Add the green chillies too just before you think the garlic was about to get burnt.
3) Add the dal
4) Boil the rice
Serve rice dal. Onions sliced with lots and lots of lemon :). VC adds lemon to the dal itself while cooking (bengali folks add lemon leaves to the dal).
Wishlist moong halwa
Recipe:
1) Soak moong in water.
2)Grind the soft moong in mixie without adding water to it.
3) In a pan add lots of ghee. Add the moong in it. Stir stir.
4) Stir stir
5) Stir stir till the era changes. Sometime add sugar too :)
6) The moong is brown now. The ghee separating out of it - this indicates that it is done so yo ucna turn off the gas).
7) Heat a little ghee in a seperate pan - add split cashews to it - fry till they are brown.
8) Add to the 6.
Eat hot. Everytime you eat. Heat it in a microwave.
I hope this recipe works.
1) Soak moong in water.
2)Grind the soft moong in mixie without adding water to it.
3) In a pan add lots of ghee. Add the moong in it. Stir stir.
4) Stir stir
5) Stir stir till the era changes. Sometime add sugar too :)
6) The moong is brown now. The ghee separating out of it - this indicates that it is done so yo ucna turn off the gas).
7) Heat a little ghee in a seperate pan - add split cashews to it - fry till they are brown.
8) Add to the 6.
Eat hot. Everytime you eat. Heat it in a microwave.
I hope this recipe works.
Wish list: Paramesh's chicken with yoghurt
Paramesh please share the recipe
And Paramesh did:
Take yogurt in a bowl
Add chili powder, turmeric powder, salt, coriander powder, 1 tsp Ginger paste, 1 tsp garlic paste
Cut chicken into medium size pieces
Marinate chicken in the yogurt for ~2 hrs
In a pan, heat up oil, fry finely chopped onion, tomato along with ginger + garlic paste
Add the marinated chicken
Keep stirring till the yogurt disappears (it takes a long time)
You can add coriander leaves and mint at the end (10 mins before)
Chicken is done now.
Heat up 3 “roti land” roti’s and invite Paramesh :)
And Paramesh did:
Take yogurt in a bowl
Add chili powder, turmeric powder, salt, coriander powder, 1 tsp Ginger paste, 1 tsp garlic paste
Cut chicken into medium size pieces
Marinate chicken in the yogurt for ~2 hrs
In a pan, heat up oil, fry finely chopped onion, tomato along with ginger + garlic paste
Add the marinated chicken
Keep stirring till the yogurt disappears (it takes a long time)
You can add coriander leaves and mint at the end (10 mins before)
Chicken is done now.
Heat up 3 “roti land” roti’s and invite Paramesh :)
Egg curry
I have always miserably failed in it. I will try out this recipe. Might modify it to my convenience. If so will upload it.
http://onehotstove.blogspot.com/2005/10/e-is-for-egg-rassa-and-eggplant-kaap.html
Hmm so finally reproduced it. Didnt use peppercorns and sauf (didnt have them) and my recommendation is add lesser onion than mentioned. I also added 1/4th cup of coconut. I also think it is a little strong on spices so I toned it down.
I satill havent figured out with confidence as to when the egg boils (And how to know. And also how to deshell it smoothly.
My ingredients:
1) Poppy seeds (khus khus), cloves and red chilles (only 2). I added ajwain though :P.
2) Half onion (US size). Full if indian size
3) 1 tomato (since last tomato in the house)
4) Ginger garlic (i added 2 teaspoons and that was the regret - i should have added only one)
5) Coconut (1/4th cup)
Steps:
1) Heat oil - adda little ajwain, poppy seeds, green chilles and crushed cloves.
2) Add onion - fry till translucent
3) Add ginger garlic paste (1 spoon)
4) Add 1 tomato+ the coconut
5) Let it be done and let it cool
6) Meanwhile I hope you had kept the eggs for boiling.
7) Go to a party or something or let things cool
8) Grind the stuff of step 5
9) Cut the eggs in half
10) Heat oil - add the 8. Add haldi and salt + 9. Add good amount of water.
http://onehotstove.blogspot.com/2005/10/e-is-for-egg-rassa-and-eggplant-kaap.html
Hmm so finally reproduced it. Didnt use peppercorns and sauf (didnt have them) and my recommendation is add lesser onion than mentioned. I also added 1/4th cup of coconut. I also think it is a little strong on spices so I toned it down.
I satill havent figured out with confidence as to when the egg boils (And how to know. And also how to deshell it smoothly.
My ingredients:
1) Poppy seeds (khus khus), cloves and red chilles (only 2). I added ajwain though :P.
2) Half onion (US size). Full if indian size
3) 1 tomato (since last tomato in the house)
4) Ginger garlic (i added 2 teaspoons and that was the regret - i should have added only one)
5) Coconut (1/4th cup)
Steps:
1) Heat oil - adda little ajwain, poppy seeds, green chilles and crushed cloves.
2) Add onion - fry till translucent
3) Add ginger garlic paste (1 spoon)
4) Add 1 tomato+ the coconut
5) Let it be done and let it cool
6) Meanwhile I hope you had kept the eggs for boiling.
7) Go to a party or something or let things cool
8) Grind the stuff of step 5
9) Cut the eggs in half
10) Heat oil - add the 8. Add haldi and salt + 9. Add good amount of water.
Lauki or spinach kotu
Kotu is a Tamil + Kerala dish. And is a combination of dal + some vegetable. It has to be served hot and is one of those dishes that is simple to make and is good in taste. It is very light on spices and has a coconut flavor to it. The below recipe is for lauki (that my mom swears by as she says it is very healthy for heart patients) and you can substitute lauki with palak. I hate luki to the core and this is the only form of it that i really love.
Ingredients:
1) Curry leaves (yes dude its a south indian dish - this is a key ingredient of al most (if not all) all of their dishes.
2) Green chillies and jeera
3) Grated fresh coconut
4) Yellow dal
5) Lauki
Procedure:
This dish requires both cooker and a mixie so might look cumbersome but actually it is not.
1) Chop the lauki into cubes.
2) Add it to cooker. Add haldi, curry leaves (good amount), 1 chopped chilli and dal ( dal is also good amount)
3) Boil it in the cooker (my cooker take 2 whistles to gewt done)
4) In a mixie- add jeera, green chillies and grated coconut (2-3 teaspoons) - add a little water and make it a coarse paste (the coarseness is important to give it the right texture).
5) In a pan heat oil, add jeera. Add the paste of part 4. Add the things of part 3. Let things come to a boils and mix well. Add Salt.
It is ready to serve.
palak paneer
Ah - one of my favourites. The version I make is the simplest and tastiest as it is enriched with flavor of palak and garlic. Mary taught me this. An accidental improvization (becuase i forgot to turn off the gas) was that it should be really thick to taste the best. And I think this dish is super healthy.
Ingredients:
1) jeera
2) Green chillies
3) Garlic
4) 1 tomato (optional)
5) spinach
6) Paneer
(isnt this short list cool)
Procedure:
1) Take the chopped palak and heat it in water with 2 garlic pieces and 2 green chillies. the water should be less and after boiling it should be very very minimal to get a good consistency. I dont like the idea of draining out hte water as it drains out useful nutrients too so I try to be conservative with it to begin with. Let it cool
2) Meanwhile - cut paneer into cubes. boil it in a water that has a little haldi in it till it is soft. You cna eat a few pieces I eat a lot of them :)
2) In a mixie add jeera and the above thing. Grid till it is a smooth paste.
3) In a pan heat oil. Add 5-6 garlic pieces - all finely chopped so that we have rich garlic aaroma and flavor :). Add some green chillies too ( I avoild red chilli all together and suppliment it with green chillies only).
4) All a finely chopped tomato and let it melt (optional step - tomato adds a little tanginess hence I like it - mary's original recipe does not have tomatoes)
5) Add the palak paste to it. Yo ucan add a little haldi and a little dhania powder to it too.
6) Add al lthe paneer cubes except 4.
7) Cook till there is a boil.
8) Crumble the 2-3 paneer wit your hand and put it on the top. you an pop one of them in your mouth (it is very tasty :)).
That's it - serve with rotis. This is one of my safe recipes. Always appreciated and it is difficult to go wrong with it as it is so simple :).
ginger capsicum fried rice
Reverse engineered the one we get in inchins for 8 bucks! It is simple and all my friends love it. Can accompany any chinese dish too.
Ingredients:
1) Ginger root (raw ginger) -
2) Capsicum- 1-2 depending on how much we are making
3) Spring onions
4) Boiled rice.
Procedure:
1) heat oil in a pan (a little more than average)
2) Add the finely sliced capsicum - it cut it really fine and medium long - fry til lthey seem cooked
3) Add the finely chopped spring onions
4) Add the grated ginger - the ginger should be longer than an average grated ginger and the grated ones not be mashed together - i typically grate it over the pan only. Grate a good amount (half the size of your thimb amount) - The key to follow is every third bite should either contain a piece of capsicum, every second bite should contain a spring onion and every bite should contain a piece of ginger.
5) Add the boiled rice mix well. Make sure the thing is dry and rice is not overboiled :)
Enjoy.
good looking Pasta
Since saurabh has revealed that his favourite dish is pasta - I thought - I would get some cheese/mushroom filled pasta from trader jones. And since I was in no mood to make the sauce (I like alfredo he likes marinara and I detest marinara :( ) . I thought of boiling the pasta and adding some olive oil to it. It turned out ok ok - good for snacking but well pretty.
The good old veg. biyani
Hmm I could never get it right. It was always almost right and I would wonder what goes into the make a really nice biryani. Should I add onions, should I add ginger garlic paste, tomatoes, yoghurt (vids adds it), what condiments, should I add tomatoes! Woah too many combinations to try. Well I didnt try the one with the yoghurt. Sam's mom has a recipe that has yoghurt and mint biryani (that VC reproduced for us)that looks very promising but well is elaborate. So here is my simple biryani that just worked out perfectly for me.
Amongst the ingredients, I think getting these 3 right were the key for me. Onions (fried till they turned brown (yes burnt onions honie), ginger garlic paste (I always undermined it), cloves (that too powdered - i didnt finely powder it).
So here it goes (sorry no photo for it yet - next time may be)
Ingredients:
1) Heat oil. Add bay leaves, one cardomom - two cloves (try to powder last 2 a little bit - we will add more cloves later too) + jeera
2) Add onions - chopped and may be half (US size) and 1 full (indian large size) - fry till they are brown and you have started cursing me thinking that I fooled you as you think they will be burnt soon (dont let it turn black though dude)
3) Add chopped tomatoes( I add 1-2 depending on availability) and ginger garlic paste (1 teaspoon) (I bought 1 ginger garlic paste bottle from mayuri for the first time and I cant stop using it in all my dishes :)). Let the tomatoes melt.
4) Add some garam masala to it.
5) Open a mix vegetable pack (mine contains - corn, peas, carrots, french beans and large seeds of the other type of beans - all cut (corn peas seeds not cut)
6) then add rice - i add a good amount of it (the biryani typically lasts me a week and I have to sometimes call paramesh to finish it off :P). Add water so that the water level is 3 fingers above rice (This funda I came up with while writing this entry and might not work for all - please dont run away).
7) Add the ground cloves too. Also add SALT.
8) Now let it boil in high flame - get one whistle. Simmer, for another whistle (actually this varies from cooker to cooker. I have just figured my cooker by cooking a lot :)).
Chicken biryani should be never made in cooker - says VC and sam's mom - as the flavor doesnt come. I will post their recipe too. It is more professional than the one above.
Hey but didnt I tell you - Indian cooking is all about approximation - aren't all art forms :).
Do make sure that you supplement the biryani with a yoghurt with a little salt, some chopped onions in it. Enjoy! :)
Amongst the ingredients, I think getting these 3 right were the key for me. Onions (fried till they turned brown (yes burnt onions honie), ginger garlic paste (I always undermined it), cloves (that too powdered - i didnt finely powder it).
So here it goes (sorry no photo for it yet - next time may be)
Ingredients:
1) Heat oil. Add bay leaves, one cardomom - two cloves (try to powder last 2 a little bit - we will add more cloves later too) + jeera
2) Add onions - chopped and may be half (US size) and 1 full (indian large size) - fry till they are brown and you have started cursing me thinking that I fooled you as you think they will be burnt soon (dont let it turn black though dude)
3) Add chopped tomatoes( I add 1-2 depending on availability) and ginger garlic paste (1 teaspoon) (I bought 1 ginger garlic paste bottle from mayuri for the first time and I cant stop using it in all my dishes :)). Let the tomatoes melt.
4) Add some garam masala to it.
5) Open a mix vegetable pack (mine contains - corn, peas, carrots, french beans and large seeds of the other type of beans - all cut (corn peas seeds not cut)
6) then add rice - i add a good amount of it (the biryani typically lasts me a week and I have to sometimes call paramesh to finish it off :P). Add water so that the water level is 3 fingers above rice (This funda I came up with while writing this entry and might not work for all - please dont run away).
7) Add the ground cloves too. Also add SALT.
8) Now let it boil in high flame - get one whistle. Simmer, for another whistle (actually this varies from cooker to cooker. I have just figured my cooker by cooking a lot :)).
Chicken biryani should be never made in cooker - says VC and sam's mom - as the flavor doesnt come. I will post their recipe too. It is more professional than the one above.
Hey but didnt I tell you - Indian cooking is all about approximation - aren't all art forms :).
Do make sure that you supplement the biryani with a yoghurt with a little salt, some chopped onions in it. Enjoy! :)
Subscribe to:
Posts (Atom)
