Ingredients:
Coconut grated - 1cup
1 medium sized onion cut into quarters
Garlic - 2 cloves
Ginger - 1/2 inch piece
Mint leaves - 10-12 leaves
Curry leaves- 2-3
Green chilies - 3-4
Salt to taste
Lemon - 1 small (squeeze juice)
In a hot pan, with a teaspoon of oil, saute all the ingredients except lemon for 3-5 mins. Then grind all the ingredients except lemon to a fine paste. Mix limejuice to the ground chutney and serve with dosa, idli, vada or any breakfast item.
Friday, November 30, 2007
Coconut Dosas
It's been a long time since I blogged on breakfast items so lemme start that right away.
Ingredients:
Urad dal- 1 cup
Rice - 2 cups
Puffed rice/poha - a handfull
Methi seeds - 1/2 tspn
Finely grated coconut - 1/2 cup
Soak rice, urad dal, puffed rice and methi seeds together for at least 6-7 hrs before you grind them to fine paste/batter. Now, add finely grated coconut and mix it thoroughly with the batter and set it aside for 6-8 hrs to ferment. Keep it in a warm place to allow faster fermentation process. You could add a pinch of baking soda or a 1/2 cup of curd to hasten the process too.
The consistency of the batter should be such that when you dip your finger in it and take it out, the batter should fall off your finger by the time you say aloud 7,77,777 (seven lac seventy seven thousand seven hundred and seventy seven...phew!) However, with experience you'll soon be able to judge the right consistency, don't worry.
Now on a griddle or a non-stick pan, put 3 drops of oil and spread it out evenly. Heat the pan, take a big spoonful of batter and put in the center of the pan, spreading it out evenly until you get the required size of dosa. Sprinkle a teaspoon of oil around the dosa and once it starts turning brown flip it onto the other side. After a minute take it out of pan and serve hot with sambar, tomato chutney or even peanut chutney.
Yummy dosas...ammai more dosai plz... ;)`
Ingredients:
Urad dal- 1 cup
Rice - 2 cups
Puffed rice/poha - a handfull
Methi seeds - 1/2 tspn
Finely grated coconut - 1/2 cup
Soak rice, urad dal, puffed rice and methi seeds together for at least 6-7 hrs before you grind them to fine paste/batter. Now, add finely grated coconut and mix it thoroughly with the batter and set it aside for 6-8 hrs to ferment. Keep it in a warm place to allow faster fermentation process. You could add a pinch of baking soda or a 1/2 cup of curd to hasten the process too.
The consistency of the batter should be such that when you dip your finger in it and take it out, the batter should fall off your finger by the time you say aloud 7,77,777 (seven lac seventy seven thousand seven hundred and seventy seven...phew!) However, with experience you'll soon be able to judge the right consistency, don't worry.
Now on a griddle or a non-stick pan, put 3 drops of oil and spread it out evenly. Heat the pan, take a big spoonful of batter and put in the center of the pan, spreading it out evenly until you get the required size of dosa. Sprinkle a teaspoon of oil around the dosa and once it starts turning brown flip it onto the other side. After a minute take it out of pan and serve hot with sambar, tomato chutney or even peanut chutney.
Yummy dosas...ammai more dosai plz... ;)`
Wednesday, November 28, 2007
Meat ball curry
This curry is so simple if I buy the ready-made meat balls and just mix the curry with it. But, would I or anyone relish just the same as something made authentic with your own portion of ingredients in the warmth of your own kitchen? Debatable!!!
Ingredients:
Minced Meat- 2 lbs
Coconut-1 small
Salt to taste
Ginger- 1 " piece
Green Chillies- 4-5
Onion- 2 medium sized
Vinegar- 2 tbsp
Now, for the Masala:
Dhania/ Coriander Powder- 2 tbsp
Chilly Powder- 1 tspn
Pepper corns- 1 tspn
Clove- 4 - 5
Cinnamon- 2 one-inched pieces
Fennel seeds - just about a pinch
Cumin seeds- 1tspn
Turmeric Powder- a pinch
For meat balls:
Onions chopped finely- 1cup
Egg-1
Green Chillies - 4-5
Ginger- 1" piece
Salt to taste
Bread crumbs (Optional)- 2tbsp
Preparation time: 30 mins Cooking time: 45 mins
Grate coconut and strain its liquid into 3 cups by adding water continuously. Mix well the ingredients to prepare meat balls with the minced meat. Make small meat balls and keep them aside.
Now, grind all the ingredients for the masala finely. Sauté onion, ginger, green chillies and curry leaves. Add the masala and sauté till oil separates. Add half the coconut liquid. After it boils add vinegar and put the minced meat balls and cook well. Add the rest half of the coconut liquid before removing from fire. Serve hot.
Ingredients:
Minced Meat- 2 lbs
Coconut-1 small
Salt to taste
Ginger- 1 " piece
Green Chillies- 4-5
Onion- 2 medium sized
Vinegar- 2 tbsp
Now, for the Masala:
Dhania/ Coriander Powder- 2 tbsp
Chilly Powder- 1 tspn
Pepper corns- 1 tspn
Clove- 4 - 5
Cinnamon- 2 one-inched pieces
Fennel seeds - just about a pinch
Cumin seeds- 1tspn
Turmeric Powder- a pinch
For meat balls:
Onions chopped finely- 1cup
Egg-1
Green Chillies - 4-5
Ginger- 1" piece
Salt to taste
Bread crumbs (Optional)- 2tbsp
Preparation time: 30 mins Cooking time: 45 mins
Grate coconut and strain its liquid into 3 cups by adding water continuously. Mix well the ingredients to prepare meat balls with the minced meat. Make small meat balls and keep them aside.
Now, grind all the ingredients for the masala finely. Sauté onion, ginger, green chillies and curry leaves. Add the masala and sauté till oil separates. Add half the coconut liquid. After it boils add vinegar and put the minced meat balls and cook well. Add the rest half of the coconut liquid before removing from fire. Serve hot.
Wednesday, November 14, 2007
Schezuan chicken
Quick Chicken Recipes is what I would categorize this recipe under. I love to make this dish for dinner when I can actually have time to relish and savor.
Ingredients:
1 tbsp corn oil (Mazola)
1 tbsp sesame oil
2 chicken breasts, boneless & skinless, cut into 1-inch cubes
2 tbsp cornstarch
3-4 cloves of garlic, minced
1/4 cup soy sauce
1 tbsp rice wine vinegar
1/2 red bell pepper, julienned(cut into long thin strips)
1 carrot, julienned
1/4 cup chicken broth
1 tbsp light brown sugar
1 bunch spring onions, cut diagonally in 1-inch pieces
Hot cooked rice
Preparation time: 15 mins
Heat the oils in a wok over high heat. Now, toss the cubed chicken breast in a bowl with the corn starch to coat. Then add the chicken and minced garlic to the wok and stir-fry until the chicken is lightly browned. Take care not to brown the garlic. Add the remaining ingredients except the spring onions. Cover and cook for 3-4 minutes. Next, add the spring onions. Cover and cook for 3 more minutes. Serve with hot, cooked rice or fried rice. Doesn't that taste yum? Uhmmm! of course, it does :)
Ingredients:
1 tbsp corn oil (Mazola)
1 tbsp sesame oil
2 chicken breasts, boneless & skinless, cut into 1-inch cubes
2 tbsp cornstarch
3-4 cloves of garlic, minced
1/4 cup soy sauce
1 tbsp rice wine vinegar
1/2 red bell pepper, julienned(cut into long thin strips)
1 carrot, julienned
1/4 cup chicken broth
1 tbsp light brown sugar
1 bunch spring onions, cut diagonally in 1-inch pieces
Hot cooked rice
Preparation time: 15 mins
Heat the oils in a wok over high heat. Now, toss the cubed chicken breast in a bowl with the corn starch to coat. Then add the chicken and minced garlic to the wok and stir-fry until the chicken is lightly browned. Take care not to brown the garlic. Add the remaining ingredients except the spring onions. Cover and cook for 3-4 minutes. Next, add the spring onions. Cover and cook for 3 more minutes. Serve with hot, cooked rice or fried rice. Doesn't that taste yum? Uhmmm! of course, it does :)
Tuesday, November 13, 2007
Tandoori chicken or Murg-e-Tandoori
Mughlai recipes are such mouth-watering dishes but they often are accused of being hard, time-consuming, tiring preparations. I'd like to share my process and bury that myth away but remember you prepare the chicken in advance and cook it the next day. So if you thought you'd prepare and cook the same day...then you'll be disappointed.Ingredients:
1 medium sized chicken - cleaned and skinned - about 2 lbs
1 cup yoghurt well beaten
1 tspn of garam masala
Cumin and red chilli powder - 1 tspn each
4-6 whole red chillies made into a paste with some water
2 tbsp ginger & garlic paste
2 tbsp lemon juice
2 tbsp oil
Li'l butter for basting
Salt to taste
Finely cut onion rings, lemon wedges, and finely chopped cilantro leaves for garnishing
Cooking time: 15-20 minutes
Make slits on the chicken to let the ingredients soak in. Apply a mixture of red chilli powder, half of the lemon juice and salt to the chicken and keep aside for about 45 mins. Whisk the yoghurt in a bowl and combine the rest of the ingredients. Mix well and rub this marinade well into the chicken and refrigerate preferably overnight or at least for four hours. Remember you want this to turn out delicious :)
Skewer the chicken and barbeque it in a traditional hot clay oven (Tandoor) if you're lucky and have one or on an open hot grill for about 12-15 minutes or till the chicken is almost done on all the sides. Baste the chicken with butter and roast for another 3 mins. Thats it. Garnish with onion rings, lemon wedges, and finely chopped cilantro.
I'm sure this wasn't as hard or tiring as it first seemed to be. Savor it - chomp chomp :)`
Lemon Rasam
Piping hot rasams are my favorite on cold days when all that you want to do is just snuggle happily inside covers and watch your favorite movie sipping hot soup aka rasam.
Ingredients:
Cooked Toor Dal - 5 tbsp (red gram)
Cumin seeds - 1 tspn
Black pepper corns- 3/4 tspn
Turmeric powder - a pinch
Chopped coriander/cilantro and curry leaves - 1 1/2 tbsp
Lemon - 1 big sized
Water - 2 1/2 cups
Powdered asafoetida - a pinch
Salt, sugar - to taste
Cooking time: 15 mins
Cook dal to a smooth paste-like consistency. Now, slit the green chillies lengthwise. Crush coarsely and add all the ingredients (except lemon) in water and allow it to boil for a few minutes. Takes about 10-12 mins to let the taste mingle. Switch off the stove and squeeze juice from the fresh lemons. Heat a teaspoon of oil and for seasoning add a little mustard to that. When the seeds crackle, pour on top of rasam along with a pinch of asafoetida. Close the lid and keep aside for few minutes to let the aroma stay. Serve with steamed rice and ghee.
I love to serve this as a soup by straining the rasam using a strainer to remove pepper and cumin remnants. Garnish it with a stem of cilantro and sip it away to glory. Uhmmmm!
Ingredients:
Cooked Toor Dal - 5 tbsp (red gram)
Cumin seeds - 1 tspn
Black pepper corns- 3/4 tspn
Turmeric powder - a pinch
Chopped coriander/cilantro and curry leaves - 1 1/2 tbsp
Lemon - 1 big sized
Water - 2 1/2 cups
Powdered asafoetida - a pinch
Salt, sugar - to taste
Cooking time: 15 mins
Cook dal to a smooth paste-like consistency. Now, slit the green chillies lengthwise. Crush coarsely and add all the ingredients (except lemon) in water and allow it to boil for a few minutes. Takes about 10-12 mins to let the taste mingle. Switch off the stove and squeeze juice from the fresh lemons. Heat a teaspoon of oil and for seasoning add a little mustard to that. When the seeds crackle, pour on top of rasam along with a pinch of asafoetida. Close the lid and keep aside for few minutes to let the aroma stay. Serve with steamed rice and ghee.
I love to serve this as a soup by straining the rasam using a strainer to remove pepper and cumin remnants. Garnish it with a stem of cilantro and sip it away to glory. Uhmmmm!
Mixed Vegetables Curry
Ingredients:
1 cup mixed vegetables sliced and boiled (carrot, cauliflower, beans, peas, potato etc.)
1 tomato sliced thin
1 cup coconut grated
1/2 tspn ginger grated
1/2 tspn garlic crushed
3-5 green chillies
1 tbsp sesame seeds
1/2 tspn each cumin and mustard seeds
1 tspn red chilli powder
salt to taste
1 tspn lemon juice
2 cloves
1" piece cinnamon
2 tbsp butter or 1 tbsp oil
Cooking time: 20 mins
Boil the vegetables and drain the water. Keep the stock aside. Now, blend together coconut, chillies, sesame seeds, cinnamon, cloves to a good paste. Heat butter , add mustard and cumin seeds, and allow them to splutter. Then add ginger, garlic and the above paste. Stir fry for about 3-4 minutes. Now, add vegetables except for tomatoes and add 1/2 cup stock. Cover, simmer for about 5 minutes. Add salt, chilli powder and tomatoes and cook till the gravy is thick. Serve hot with parathas or rotis. It's not only healthy food but also easy to prepare yummy food.
1 cup mixed vegetables sliced and boiled (carrot, cauliflower, beans, peas, potato etc.)
1 tomato sliced thin
1 cup coconut grated
1/2 tspn ginger grated
1/2 tspn garlic crushed
3-5 green chillies
1 tbsp sesame seeds
1/2 tspn each cumin and mustard seeds
1 tspn red chilli powder
salt to taste
1 tspn lemon juice
2 cloves
1" piece cinnamon
2 tbsp butter or 1 tbsp oil
Cooking time: 20 mins
Boil the vegetables and drain the water. Keep the stock aside. Now, blend together coconut, chillies, sesame seeds, cinnamon, cloves to a good paste. Heat butter , add mustard and cumin seeds, and allow them to splutter. Then add ginger, garlic and the above paste. Stir fry for about 3-4 minutes. Now, add vegetables except for tomatoes and add 1/2 cup stock. Cover, simmer for about 5 minutes. Add salt, chilli powder and tomatoes and cook till the gravy is thick. Serve hot with parathas or rotis. It's not only healthy food but also easy to prepare yummy food.
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