daddyfood

BUTTER CHICKEN

noreply@blogger.com (kaval) — Fri, 3 Aug 2012 04:54:00 -0700

INGREDIENTS REQUIRED:

For Marination :

800 grams of chicken cut into pieces (preferably boneless)
1 tablespoon(s) slightly sour yoghurt (optional)
1 tablespoon(s) vinegar or lemon juice
1 teaspoon(s) each of coriander, cumin and red chilli powders
1 onion chopped and made into a paste (optional)
2 teaspoon(s) each of ginger, garlic pastes
salt to taste
a few drops of edible orange-red color (optional)

For the Gravy :

4 large tomatoes chopped
4 tablespoons butter
1 tablespoon(s) fresh cream
1 teaspoon(s) each of coriander, cumin, red chilli and black pepper powders
2 teaspoon(s) each of finely chopped ginger and green chillies
salt and sugar to taste
melted butter, fresh cream and finely chopped coriander leaves for garnishing

HOW TO MAKE IT:

Prick holes and make cuts in the chicken pieces
Mix well the ingredients for the marinade and rub into the chicken pieces.
Let it marinate for a few hours, overnight if possible for best results.
Heat half the butter on medium level in a heavy-bottomed pan and put in the chicken along with the marinade. cover and cook for about 25 minute(s) or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.
Heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black pepper powders. Fry for a few seconds. Add the chopped tomatoes, sugar, salt and cook uncovered on medium level for about 7 minutes till the puree thickens and the fat separates. Stir in the beaten cream and reduce the heat to low.
Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through.
Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves.

NOTE:

For a thicker and richer gravy cashewnut paste (soak cashewnuts in water for an hour or so and grind them) can be added while making the gravy in step 2... fry it along with the spice powders and then proceed as above.
Serve hot with: Ghee Rice, white rice or Indian bread (Roti).

KHEER (PAYASAM)

noreply@blogger.com (kaval) — Fri, 3 Aug 2012 04:40:00 -0700

kheer - this ever popular pudding has rice cooked on a slow fire in sweetened milk to make a rich, creamy dish!!!!

INGREDIENTS REQUIRED:

2 litres full-cream milk
1 can (400 gms) sweetened condensed milk
1 tsp cardamom powder
1 cup sugar
1 cup Basmati rice
50 gms almonds blanched and slivered
50 gms raisins
A few strands of saffron
Rose petals to garnish (optional)

Preparation:

Wash the rice well and soak for half an hour in enough water to cover it fully.
Put the milk, condensed milk and sugar in a deep, thick-bottomed pan and boil.
When the milk comes to a boil, add the rice and simmer.
Cook till the milk thickens and reduces to half its original volume.
Add the almonds, raisins and cardamom and cook for 5 more minutes.
Turn off the fire and add the saffron. Stir well.
Allow the kheer to cool, then chill.
Serve cold garnished with rose petals.

ROASTED CHICKEN

noreply@blogger.com (kaval) — Fri, 3 Aug 2012 04:26:00 -0700

INGREDIENTS REQUIRED:

800 grams whole chicken
1 cup(s) water
1 tablespoon(s) each of ginger, garlic and green chilly pastes
½ tablespoon(s) vinegar
4 tablespoons clarified butter (ghee) / butter
salt and to taste
fried potato straws and boiled vegetables to garnish

HOW TO MAKE IT:

In a bowl mix the ginger, garlic and green chilly pastes.
Make cuts on the chicken and rub the paste onto it well.
Pour the vinegar on top and let it marinate for three hours at least.
Heat the clarified butter (ghee) / butter in a heavy bottomed pan till very hot and fry the chicken in this on medium level for about 6 minute(s)or till the chicken is golden brown in color all over.
Add the water and salt.
Cover with a tight-fitting lid and cook on low level for about 20 minute(s) or till all the water is evaporated and the fat appears. Continue to fry the chicken in this fat till it is crisp all over the outer side.
Garnish with fried potato straws and boiled vegetables.

NOTE:

To make this dish colorful and more spicy, just add red chilli powder as required when the chicken is being fried.
Can be served with: Cumin Rice (Jeera Chawal) or white rice

MURG MALAI KABAB

noreply@blogger.com (kaval) — Thu, 2 Aug 2012 05:54:00 -0700

Succulent, juicy pieces of chicken marinated with spices and cream and cooked in an oven (or a Tandoor) resulting in mouth-watering Kababs.

INGREDIENTS REQUIRED:

12 boneless pieces (about 800 grams) of chicken
2 tablespoon(s) fresh cream
1 egg(s) lightly beaten
4 green chillies finely chopped
2 tablespoon(s) finely chopped coriander leaves
½ teaspoon(s) each of mace and nutmeg powders
1 teaspoon(s) white pepper powder
1 tablespoon(s) each of ginger and garlic pastes
1 tablespoon(s) grated cheese (optional)
1 tablespoon(s) lemon juice
butter for basting
salt to taste
finely cut onion rings and lemon wedges for garnishing.

HOW TO MAKE IT:

Make cuts on the chicken pieces. Mix together rest of the ingredients except for the lemon juice and rub this paste onto the chicken pieces. Refrigerate for at least three hours, preferably overnight.
Preheat the oven and skewer the chicken pieces. Baste with butter and cook for about 15 minutes or till the chicken is tender.
Sprinkle lemon juice before serving. Garnish with onion rings and lemon wedges.

TIP:

If the chicken is marinated overnight then the cream should be added only a few hours before cooking the chicken.
Serve hot with: Green chutney (Hari chutney)

CHICKEN TIKKA (GRILLED CHICKEN)

noreply@blogger.com (kaval) — Thu, 2 Aug 2012 05:44:00 -0700

Boneless pieces of chicken (murg) marinated, grilled (Tikka) and simmered in a gravy (masala) is a favorite speciality all over India.

INGREDIENTS REQUIRED:

800 grams of boneless 1"chicken chunks
1 cup(s) yoghurt well beaten
1 teaspoon(s) each of hot spice mix (garam masala), cumin and red chilli powders
4 whole red chillies made into a paste with a little water
1 tablespoon(s) each of ginger and garlic pastes
1 tablespoon(s) dried fenugreek leaves (optional)
2 tablespoon(s) lemon juice
2 tablespoon(s) oil
butter for basting
salt to taste
finely cut onion rings, lemon wedges and finely chopped coriander leaves for garnishing
Make cuts on the chicken chunks. Apply a mixture of red chilli powder, half of the lemon juice and salt to them and keep aside for about an hour.
Whisk the yoghurt in a bowl and combine the rest of the ingredients. Mix well. Rub this marinade well into the chicken chunks and refrigerate for at least four hours.

HOW TO MAKE IT:

Skewer the chicken chunks and roast it in a preheated oven for about 12 minutes or till the chicken is almost done.
Baste the chicken chunks with butter and roast for another 3 minutes.
Garnish with onion rings, lemon wedges and finely chopped coriander leaves.

NOTE:

If there is access to a traditional clay oven or a Tandoor, the chicken should be cooked in it. Alternatively the chicken chunks could be barbequed on an open grill.
Dried fenugreek leaves are called kasoori methi in India. They enhance the flavor of this dish.
Serve hot with: Green Chutney (Hari Chutney)

TANDOORI MURGH (BARBEQUE CHICKEN)

noreply@blogger.com (kaval) — Thu, 2 Aug 2012 05:20:00 -0700

INGREDIENTS REQUIRED:

1 medium (about 800 grams) chicken cleaned and skinned
1 cup(s) yoghurt well beaten
1 teaspoon(s) each of hot spice mix (garam masala), cumin and red chilli powders
4 whole red chilli(es) made into a paste with a little water
1 tablespoon(s) each of ginger and garlic pastes
2 tablespoon(s) lemon juice
2 tablespoon(s) oil
butter for basting
salt to taste

HOW TO MAKE IT:

Finely cut onion rings, lemon wedges and finely chopped coriander leaves for garnishing .
Make cuts on the chicken.
Apply a mixture of red chilli powder, half of the lemon juice and salt to the chicken and keep aside for about an hour.
Whisk the yoghurt in a bowl and combine the rest of the ingredients. Mix well. Rub this marinade well into the chicken and refrigerate preferably overnight or at least for four hours.
Skewer the chicken and barbeque it in a hot clay oven (Tandoor) or on an open hot grill for about 12 minutes or till the chicken is almost done.
Baste the chicken with butter and roast for another 3 minutes.
Garnish with onion rings, lemon wedges and finely chopped coriander leaves.

NOTE:

If there is access to a traditional clay oven or a Tandoor, the chicken should be barbequed in it. Alternatively, use an open hot grill.
Serve hot with: Green Chutney (Hari Chutney).

ZUCCHINI CARROT RICE PILAF

noreply@blogger.com (kaval) — Sat, 14 Jul 2012 02:52:00 -0700

INGREDIENTS REQUIRED:

1/2 tsp dried basil
2 tbsp olive oil
2 1/2 cups chicken broth
1 cup long grain rice (uncooked)
1/2 cup shredded carrots
1 zucchini (FRUIT)

How to make it:

In a skillet, saute rice and basil in olive oil for one minute; then add chicken broth and bring to a boil.
Stir in the carrot.
Reduce heat; cover and simmer for 20 minutes.
Add zucchini slices and simmer another 5 minutes or until zucchini is tender.

BASMATI RICE RECIPES

noreply@blogger.com (kaval) — Sat, 14 Jul 2012 02:52:00 -0700

INGREDIENTS REQUIRED:

Almonds(Badam) - 50 gm
Basmati rice - 225 gm
Green cardamoms(Elakka) - 8 nos
Cinnamon(Karugapatta) - 1" stick
Cumin seeds(Jeerakam) - ½ tbsp
Curry paste - 1 tbsp
Onion(chopped) - 1 no
Sultanas - 50 gm
Turmeric powder - ½ tbsp
Vegetable oil - 2 tbsp

Preparation Method of peppery Basmati Rice Recipe:

1)Wash and soak the Basmati rice for 20 minutes. Drain the water and keep aside.

2)Heat the oil in a pan.

3)Fry the cumin seeds and onion for 10 minutes until the onions are golden brown.

4)Add the rice along with the curry paste.

5)Add a pint of water, cinnamon stick, sultanas, cardamom pods and turmeric. Cover and cook gently for 10 minutes.

6)Toast the almonds until golden brown. Stir into the spiced rice.

MEETHA PARATHA

noreply@blogger.com (kaval) — Fri, 13 Jul 2012 09:46:00 -0700

INGREDIENTS REQUIRED:

Flour-4 cup
Sugar-1/2 cup
Salt-according to taste
Ghee, wate

Methods:

Make a smooth dough by using salt ,water and flour.Make small round balls.
After that press it and make it round roti.aplly ghee on it & Sprinkle sugar over it.
Then Roll it like a triangle parata as shown in pic. Heat a tawa Place the paratha on the tawa.add oil and turn parata up & down till it becomes crispy.
Your sugar parata is ready.Sugar Paratha

PYAZ PARATHA

noreply@blogger.com (kaval) — Fri, 13 Jul 2012 09:37:00 -0700

INGREDIENTS REQUIRED:

1 cup wheat flour
1 cup onions, cut into 1/2-inch thin strips
3 green chillies, finely chopped (adjust to taste)
1/2 tsp cumin seeds (jeera)
3-4 tbsp vegetable
Salt to taste

Preparation:

Heat 2 tsp oil in a medium pan. Add the cumin seeds and fry until golden. Add the green chillies and onion along with salt, and saute on medium heat until translucent. Add the cilantro and remove in a bowl and let cool.
In a mixing bowl, combine the flour, salt, and the cooked onions, and mix into a firm, smooth dough using water as needed. Brush with a little oil and set aside for 5 minutes.
Heat the griddle (tava). While the griddle is heating up, divide the dough into equal portions and roll each portion between your palms to form a smooth ball. Cover and set aside.
Place one of the dough balls on a lightly floured surface, and with a rolling pin, roll it to a 5-inch circle.
Make sure the tava or griddle is hot (sprinkle a few drops of water, if the water evaporates quickly, the tava is ready.) Add 1/4 tsp oil to the tava to coat it evenly and wipe off with a paper towel or kitchen towel.
Place the onion paratha on the tava. After 10 seconds, when it starts to puff up a bit, turn it over with a spatula. Brush oil evenly over the paratha. Turn it over again, and brush oil on top. Press on the edges of the paratha with the spatula to make it puff up, and cook on both sides for 5-10 seconds, until you see brown spots on both sides. Remove on a plate.
Repeat with the remaining dough, adjusting the heat as necessary. Stack the parathas.
Serve the onion paratha immediately with a gravy curry and raita of your choice. Or with a pickle and plain yogurt. Parathas taste best hot off the griddle. If you need to store them, stack one on top of the other, and wrap in aluminum foil to keep them warm for a couple of hours.

METHI PARATHA

noreply@blogger.com (kaval) — Fri, 13 Jul 2012 09:07:00 -0700

INGREDIENTS REQUIRED:

4 cups Flour (Whole wheat)
2 cups Fenugreek Leaves (methi)
1 cup Vegetable Oil
1 tsp. Red Chilies(powder)
½ tsp. Garlic(paste)
½ tsp. Ginger(paste)
Salt to taste

Instructions:

Mix together flour, washed and cut methi leaves, red-chili powder and salt.
Add half cup of oil, Ginger and garlic paste.
Knead the the dough well while adding water.
Make equal sized balls of dough. Roll the ball in dry flour and make a round paratha.
Shallow fry on a griddle (tava) to golden brown.
Serve hot with butter and curd.

LACHA PARATHA

noreply@blogger.com (kaval) — Fri, 13 Jul 2012 09:05:00 -0700

INGREDIENTS REQUIRED:

Wheat flour-3 cups
Oil-2 tblspn
Salt-1 tsp
Warm water as required

Method:

In a mixing bowl add flour,salt,oil and rub them together.
Gradually add warm water and mix it till it forms a dough.Knead the dough for 3 min.Apply oil on the dough and cover it with a bowl.Let it rest for 15 min.
Now divide the dough into equal portions.Take a small ball and roll it into thin chappati.Apply oil on the chappati and spread it evenly.Dust some flour over the chappati and start folding it like a saree fleet.
Then Curl it to form a round shape.Apply a tsp of oil over the curled dough and let it rest until you make every dough like this.
Now take a curled dough and make chappatis out of it.Finish the entire dough like this.
Heat a tawa and put this chappati on to the tawa and cook on both sides by applying ghee or oil till done and golden.
Then remove it on to a plate and crush it with your hands,so that the flakes will separate.
Put this into a hot case so that it stays nice and warm.Serve it with any side dish..

MOOLI PARATHA

noreply@blogger.com (kaval) — Fri, 13 Jul 2012 09:00:00 -0700

INGREDIENTS REQUIRED:

For stuffing :

Mooli (white radish) : 1 large grated
Ajwain : 1/2 tsp
Green Chilli : 1, finely chopped
Turmeric powder: 1/2 tsp.
Cumin powder : 1 tsp.
Coriander powder : 1 tsp.
Coriander leaves : 1 tbsp chopped
Garam masala powder : 1 tsp.
Chaat masala powder : 1 tsp.
Salt to taste
Oil for frying

For Dough :

Wheat flour : 2 cups
Vegetable oil : 1 tsp.
Salt : 1 tsp
Water as needed

Preparation :

Mix wheat flour, salt and oil together. Add water to make soft and smooth dough. 2.Cover dough with clean muslin cloth for 10 -15 minutes.
In the meantime, prepare filling for mooli paratha. Wash and peel mooli. Remove leaves. Use white part only.
Grate mooli in a small grater and keep it in a bowl. Add a pinch of turmeric powder and little salt, keep aside for 15 mins. Now sqeeze the water with your hand and keep aside.
Heat oil in a kadai, add ajwain, saute for 2 mins. Add green chilli, fry for 2 mins then add all spice powders and mix well.
Now add grated redish and mix well. Cook for 5 mins. Switch off the gas then add chopped coriander leaves and allow it to cool down.
Divide dough in to 8 -10 equal parts and give them a round shape of ball.Take one ball of dough, press it and coat it using dry wheat flour.
Take one ball on Roti making board, press it and coat it using dry flour. Roll out the ball in a 3-4 inch circle.
Put one spoon of mooli stuffing in the center of the Paratha. Wrap the stuffing with Paratha and seal edges of it and again give it a round shape of ball.
Press this ball on Roti making board, coat it with dry flour and roll out carefully giving it a round shape.
Place it on a heated tava. When you see tiny bubbles rising on the surface, turn it over. Cook it on medium flame.
Put 1/2 tsp of oil and spread it with a spatula around the edges. Let it heat for one minute.
Flip Stuffed Paratha again and spread the oil around the edge. Press it with spatula. Let it heat for one minute.
Flip Stuffed Mooli Paratha again and press it with spatula so that it gets cooked evenly. Follow the flipping process until it becomes golden-brown on both sides.
Your Stuffed Mooli (Radish)

GAJAR PARATHA

noreply@blogger.com (kaval) — Fri, 13 Jul 2012 08:58:00 -0700

INGREDIENTS REQUIRED:

For stuffing:

5 medium size - Carrot, finely grated
2 tbsp - Coriander leaves, finely chopped
6 to 8 - Green chili, finely chopped
1/2 tsp - Ajwain/ carom seeds
1/2 '' piece - Ginger, finely grated
1/2 tsp - Garam masala powder
1/2 tsp - Coriander powder
1/2 tsp - Anardana powder /Pomegranate Powder
Salt to taste

Method

1 ) To make the dough - Mix wheat flour and salt, then add water little by little, knead and make a stiff dough. Rest the dough for 20 to 30 minutes. Cover with wet towel, so that dough doesn't dry out. Then again knead the dough to get a soft workable dough.

2 ) To make stuffing - Squeeze the finely grated carrot with hands, to take out the carrot juice. This step is necessary to avoid excess water in stuffing. Now to this grated carrot, and rest of the ingredients listed in stuffing. Mix all the ingredients well and set aside.

3) To make parathas - Make small key lime size balls of the dough. To make one paratha, roll out 2 dough balls. In one rolled out dough, spread the filling. Place the other rolled out dough on top of the filled dough. Press the edges to seal in. Dust with flour and roll out the paratha gently. To get a perfect round shape, use a round lid to cut a perfect round shape.

4 ) Heat a tawa or a nonstick pan, on medium heat and place the paratha in it. Smear some ghee / oil on top and around the paratha. Flip and cook evenly on both sides, till it's golden brown in colour on both sides.

KADDU PARATHA

noreply@blogger.com (kaval) — Fri, 13 Jul 2012 08:56:00 -0700

INGREDIENTS REQUIRED:

3 Cups Whole wheat flour
1 cup grated Pumpkin (KADDU)

2 tsp chopped fresh green coriander leaves

2 tsp sesame seeds
1 tsp ajowain seeds
2 tsp green chilli paste
1 tsp turmeric powder
2 tsp lime juice (optional)
Salt as per taste

METHOD:

Combine all the ingredients in a bowl.Pumpkin contains lots of water, so knead the dough in it. Use more water if required and knead into a soft pliable dough.Don’t keep the dough for long.

Immediately make small lime size balls of the dough.Roll out each ball on a flat surface with a rolling pin into a circle. Dust some wheat flour if required.On a hot griddle/tava, cook each paratha on both sides applying little oil on both sides.

MUTTER PARATHA

noreply@blogger.com (kaval) — Fri, 13 Jul 2012 08:54:00 -0700

INGREDIENTS REQUIRED:

To Be Mixed and Kneaded Into A Soft Dough
2 cups whole wheat flour (gehun ka atta)
1 tsp salt
water as required

For The Stuffing:

1 cup green peas(MUTTER)
1 cup chopped coriander (dhania) leaves
3 tsp chopped green chillies
salt to taste
1 tsp dried mango powder (amchur)

Other Ingredients:

oil for cooking
whole wheat flour (gehun ka atta) for rolling

Method :

For the stuffing:

Combine the green peas, coriander and green chillies and blend in a mixer without adding any water.
Transfer in a bowl and just before making the parathas, add the remaining ingredients and mix well.
Divide the stuffing into 3 equal portions and keep aside.

How to proceed:

Divide the dough into 6 equal portions and roll out each portion into a circle of 4" diameter.
Place a portion of the stuffing on one circle and spread it evenly.
Place another rolled out circle on top and press the sides gently to seal.
Heat a tava, grease it with oil and cook the paratha till golden brown spots appear on both the sides.
Repeat the steps to make more 2 parathas.
Serve hot.

NOTE:
Add the salt and amchur to the peas masala only before making parathas or else the stuffing will become watery.

LAUKI PARATHA

noreply@blogger.com (kaval) — Fri, 13 Jul 2012 08:53:00 -0700

INGREDIENTS REQUIRED:

For dough:

1 small or 500 gm lauki or dudhi
1 1/2 cup or 150 gm. chapatti flour
1 1/2 cup or 200 gm. millet or bajra/bajri flour
1/4 cup or 35 gm. chapatti flour on a plate for dusting, to be used during rolling out
3-4 green chillies, very finely chopped
1 inch piece ginger, peeled and finely grated
1 small bunch of coriander leaves, cleaned and chopped or a bunch of fenugreek/methi leaves chopped.
Salt to taste
1 tsp. turmeric powder
Yoghurt, as required. You may need a tbsp. or two.
Oil for pan frying

Instructions:

1. Making dough:
2. Peel and grate lauki/dudhi. Squeeze out water by pressing lightly between both palms. save the water, you may need it to make dough. It is better to remove it initially and add later, because lauki has too much water and you may end up with very runny dough if you don't.
3. Place all ingredients except yoghurt in a bowl and make firm dough. If necessary, add saved lauki water. If it is still too firm, add 1 tbsp. yoghurt at a time while kneading.
4. Knead well and keep aside for 10 minutes or so.
5. Rolling out parathas:
6. Break dough into 14-16 portions and roll them into balls, using a little dry flour to dust. Keep them covered with a moist cloth. Roll out the one paratha at a time, while the previous one is cooking, as follows; dip one ball in dry flour kept on a plate and then roll it out to 3-3 inches 6-7 cm circle/disc.
7. Place 1/8 tsp. (a few drops) of oil in the centre of this circle, pull the edges in and seal it in the centre. Now you have a ball again.
8. Heat a griddle or tava.
9. Flatten the ball by hand and then roll it out into a pancake like circle, 5-6 inches or 14-15 cm. in diameter. It should be rolled out from centre outwards, so that the edges are thinner than the centre. You will need to dust a couple of times, by rolling it in dry flour. Parathas should not be too thin, approximately 2-3 mm thick, as very thin ones do not have a 'bite'.
10. Put the paratha on the hot griddle. Turn it over when it changes colour to semi-translucent and you can see a few blisters on the under-surface.
11. Cook the other side same way and turn over again.
12. Brush a little oil on both surfaces, one by one. This can be done with a small ladle or a soup spoon.
13. Press it gently all over, using a flat spatula, coaxing it to fluff up into a ball. If you see any steam escaping, seal it by pressing it with the spatula. This helps the fluffing up of the paratha. If it doesn't, do not worry, just make sure that it is cooked well.
14. Cook until crisp and nicely browned on both sides.
15. Serve hot with pickles and tea.

Notes:
These parathas can be made in advance and reheated on a griddle/tava or in a microwave.

ALOO PARATHA

noreply@blogger.com (kaval) — Thu, 12 Jul 2012 04:09:00 -0700

INGREDIENTS REQUIRED:

For paratha dough:

2 cups atta (durum wheat)
About 1 cup warm water
Salt to taste
1 tablespoon oil

For Aloo filling:

4 potatoes, boiled and mashed (about 2 cups)
2 teaspoons ajwain (carom) seeds
¼ teaspoon red chilli powder
2 green chillis, finely chopped (optional)
¼ cup finely chopped coriander leaves
1 finely chopped Onion (optional)
Salt to taste

Preparation method:

1. Make paratha dough by combining the atta, salt, oil, and water. Knead well. You want a slightly wet and pliable dough so that the parathas are easy to roll out when stuffed. Allow the atta to rest for at least 15 minutes.
2. To make stuffing, combine all the ingredients. Make sure potatoes are well mashed with no large lumps.
3. Divide the dough into 12 equal portions. Roll each ball out slightly, dust in atta, then stuff with about 2 tablespoons of aloo filling. Wrap dough around the filling and seal. Roll out stuffed dough into a thin circle.
4. Heat a tawa. Dry cook the paratha on both sides till brown spots appear, and then add 1 teaspoon oil to fry the paratha. Set aside and repeat with all the dough and filling. Serve hot with tomato chutney or mango pickle and curd.

PANEER PARATHA

noreply@blogger.com (kaval) — Thu, 12 Jul 2012 04:08:00 -0700

INGREDIENTS REQUIRED:

100 gms Grated Paneer(COTTAGE CHEESE)
1 finely chopped Onion
Coriander leaves finely chopped
Small piece of Ginger (grated)
1 or 2 finely chopped green Chilies
Salt, Red Chili powder and Graram masala as per taste
1/2 tsp Ajwain (optional)
Butter / Oil for frying

How to make paneer paratha:

Make dough out of whole wheat flour (atta), as you would do for any paratha/roti.
In a bowl mix all the stuffing ingredients.
Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Now roll it slightly.
Cook on a pre-heated Tawa (flat griddle plate).
Turn it and pour half tablespoon oil or butter.
Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.
Cook on a low heat till golden brown.
Serve paneer paratha hot with yogurt (curd) and your favorite chutney or with pickle.

Note: Do not add salt to the filling before, as it will leave water. Add salt only at the time of preparation.

PASTA PIE

noreply@blogger.com (kaval) — Mon, 9 Jul 2012 05:50:00 -0700

INGREDIENTS REQUIRED:

8 ounce(s) rotelle or elbow macaroni
salt
1 cup(s) bottled marinara or spaghetti sauce
1 package(s) (8-ounce, 2 cups) shredded part-skim mozzarella cheese
2 cup(s) all-purpose flour
3/4 cup(s) shortening or butter-flavor shortening
1 large egg
1 container(s) (15-ounce) part-skim ricotta cheese
1 container(s) (7-ounce) refrigerated pesto sauce
1/4 teaspoon(s) ground black pepper
1 tablespoon(s) grated Parmesan cheese, (optional)

Directions:

*In saucepot, prepare macaroni as label directs, using 2 teaspoons salt in water. Drain macaroni; return to saucepot. Stir in marinara sauce and 1 cup shredded mozzarella; set aside.
*Meanwhile, in large bowl, combine flour and 1/2 teaspoon salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. With fork, stir in 4 to 5 tablespoons cold water just until mixture holds together. Shape dough into a ball; set aside.
*In cup, lightly beat egg; reserve 1 tablespoon beaten egg for brushing on crust later. Place remaining egg in medium bowl; stir in ricotta cheese, pesto sauce, and pepper.
*On lightly floured surface, with floured rolling pin, roll two-thirds of dough into rectangle 2 inches larger all around than inverted 11" by 7" glass baking dish. Gently ease dough into baking dish, allowing dough to hang over edge.
*Sprinkle remaining 1 cup mozzarella cheese over bottom of dough in baking dish. Top with half of pesto mixture, all of macaroni mixture, then remaining pesto mixture.
*Preheat oven to 400 degrees F. Roll remaining dough into 12" by 8" rectangle; lift onto top of pie. Fold overhang under and pinch to form stand-up edge; flute. Cut slits in top of crust to allow steam to escape during baking. Brush top of pie with reserved egg; sprinkle with grated Parmesan cheese.
*Bake pie 40 to 45 minutes until crust is golden brown and filling is hot.

PORTUGUESE PAELLA

noreply@blogger.com (kaval) — Mon, 9 Jul 2012 05:29:00 -0700

I love the blend of flavors in this dish. This is a hearty one dish meal. The secret spice is the Saffron. Saffron is expensive, but you must add it or the taste of authentic Paella is lost.

INGREDIENTS REQUIRED:

6 skinless chicken thighs (about 1 1/2 lbs.)
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
3/4 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper
2 teaspoons canola oil
1 link Portuguese chourico, sliced in rounds
1 cup onion, chopped
1/2 cup red bell pepper, chopped
1 1/2 cups uncooked arborio rice or 1 1/2 cups other medium grain rice
1/2 cup diced plum tomato
1 teaspoon sweet paprika
1/4 teaspoon saffron thread, crushed
1 garlic clove, minced
3 cups chicken broth
3/4 lb large shrimp, peeled and deveined
1 cup asparagus, cut diagonally
1/2 cup frozen peas, thawed

Directions:

Preheat oven to 400 degrees.
Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper.
Heat oil in a large oven proof nonstick skillet or paella pan over medium-high heat.
Add chicken; cook for 3 minutes on each side or until lightly browned.
Remove chicken from pan; cover and keep warm.
Add chourice and cook until lightly browned;.
Add onion and bell pepper; cook for 7 minutes, stirring constantly.
Add rice, tomato, paprika, saffron and garlic; cook for 1 minute stirring constantly.
Return chicken to pan.
Add broth and 1/4 teaspoon of salt; bring to boil.
Wrap handle of pan with foil, cover pan;.
Bake at 400°F for 10 minutes.
Stir in shrimp, asparagus, and peas.
Cover and bake an additional 5 minutes or until shrimp are no longer translucent.

SAFFRON RICE

noreply@blogger.com (kaval) — Mon, 9 Jul 2012 05:03:00 -0700

This is easy, simple and wonderful. The original recipe which was printed in the Spring 2005 Penzeys catalog, calls for long-grain rice; however, I liked it much better with basmati. Also, the original recipe called for minced onion but I found it worked very well with dried onion. I indicated that the butter is optional, because I did not add it.

INGREDIENTS REQUIRED:

1 cup basmati rice
2 cups chicken stock
1 tablespoon butter (optional)
1 tablespoon dried onion flakes
1/2 teaspoon salt
1 pinch saffron, crumbled

Directions:

*Rinse the rice well, drain.
*In a medium size saucepan, add the rinsed rice and remaining ingredients.
*Bring to a boil, cover and reduce heat.
*Simmer for 15 to 20 minutes or until stock is absorbed and rice is tender.
*Fluff with fork and serve.

TILAPIA AL AJILLO GARLIC TILAPIA

noreply@blogger.com (kaval) — Mon, 9 Jul 2012 03:19:00 -0700

INGREDIENTS REQUIRED:

1 1/2 lbs tilapia fillets
4 garlic cloves, thinly sliced
3 tablespoons olive oil
salt and pepper
lemon, for serving
chopped parsley (to garnish)

Directions:

*Season tilapia fillets with salt and pepper.
*Heat oil in a skillet over medium heat.
*Put fillets in first, and when they start to turn color a bit (after 1-2 minutes) add garlic slices.
Continue cooking about 4 minutes or so, then flip fillets.
*Fry until cooked through, and fish flakes easily with a fork-- this will depend entirely on the thickness of your fillets, so you will need to watch them carefully.
*The garlic should turn a dark golden brown, but not be burned, if you notice that the garlic is starting to burn, spoon it over the fish, so it is no longer in contact with the pan.
*Serve with freshly squeezed lemon juice and garnish with chopped parsley.

SETAS- GARLIC TAPAS WITH WILD MUSHROOM

noreply@blogger.com (kaval) — Sun, 8 Jul 2012 06:31:00 -0700

"This seasonal mushroom dish, made here using wild setas, can actually be adapted to make a great tapa all year round." If you want to try adding even more flavour to this dish, you can fry some bacon or ham (serrano or parma) in the oil with the garlic (remember that the garlic will need less time than either of these ingredients.) If you can’t find wild mushrooms that you thing will be suitable, standard or button mushrooms will do just fine.

INGREDIENTS REQUIRED:

8 garlic cloves
6 tablespoons olive oil
1 kg wild mushroom (setas)
1 ml white wine
6 sticks parsley
2 to taste salt (a generous pinch!)
2 to taste pepper (optional)

Directions:

*Start by washing the mushrooms thoroughly, then place them in a sieve and let them dry for a while - if you need to cook them immediately, dry them a bit with a tea-towel. With the type of mushrooms I used, you can simply tear them into strips but if you use button mushrooms you need to slice them with a knife.
*Put all the oil in a frying pan and wait till it starts to smoke. Add the garlic, which has been previously peeled and sliced roughly, and stir with a wooden spoon. When the garlic starts to brown add the mushrooms and stir them every now and again for 5 minutes. At this point add the wine and turn the heat down to medium. After another 5 to 10 minutes add the parsley and serve immediately.

CARROT KHEER

noreply@blogger.com (kaval) — Sun, 8 Jul 2012 05:50:00 -0700

Carrot Kheer is a very nutritious dish. Learn how to make/prepare Carrot Kheer

INGREDIENTS REQUIRED:

• 6-8 Fresh carrots
• 1 Litre full cream milk
• 2 Cups sugar
• 1/2 tsp Cardamom powder
• 1/4 tsp Saffron
• 5-6 Sliced almonds
• Some cashews

How to make Carrot Kheer:

• Wash the carrots and cut the edges.
• Cut the carrots into small pieces and boil it in a pressure cooker.
• In the meantime, boil the milk in a big vessel and leave it on very low heat.
• Place the boiled carrot & saffron into a grinder and make paste of it.
• Then add the carrot paste into boiling milk and keep it on normal heat.
• Stir the mixture continuously and add sugar (add additional sugar as per the taste).
• Add cardamom powder and stir well.
• Heat the mixture until boiling state.
• Now let it cool for sometime.
• Refrigerate it for cold serving.
• Decorate with cashews and sliced almonds before serving.