Easy Cooking For Amateurs

Bread Toast Iyengar Bakery Style/Spicy Onion and Carrot Sandwich

noreply@blogger.com (Madhura Manoj) — Thu, 03 Nov 2011 20:45:00 +0000

Ingredients:

Bread Slices: 12
Onion: 2 big (chopped)
Carrot Grated: 1/2 cup
Green Chilly: 4 (finely chopped)
Mustard Seeds: 1/4 tsp
Turmeric: 1/4 tsp
Salt: to taste
Oil: 1 tbsp
Coriander/Cilantro: 5 strings (finely chopped)
Butter: 2 tbsp

Note: Don’t chop onion too fine, it should be bit big sizes.

Method:

For Filling:

Heat the oil in a pan.
Add mustard, let it splutter.
Add onion and 1/4 tsp salt, stir for 1 min.
Add chilly and turmeric.
Saute till onion turns transparent.

Note: don’t brown or burn onions it may change taste and will not be crispy.

Add carrot, saut for 2 min.
Add salt, mix.
Add coriander/cilantro, mix well & turn of the heat.

Toast can be prepared on griddle/tava or in sandwich maker.

To Griddle/tava Toast:

Heat the griddle/tava.
Put some butter and spread on it.
Place bread slices and toast till it gets slight golden brown spots.
Flip and do the same to the other side.

Note: Don’t over toast the bread, it will get hard. You can also use ghee/clarified butter instead of butter.

Remove it to a plate.
Spread the filling on top of the bread.
Place another bread slice on top of it.
Serve when it is warm.
Repeat the same to all bread slices.

Note: If the toast cools down before serving. Place the stuffed toast on hot griddle/tava. Warm it both sides and serve. Just flip and remove don’t toast. or you can use microwave.

In Sandwich Maker:

Place bread slices on plate or tray.
Spread the filling on it.
Place another bread slice on top of it.

Preheat the sandwich maker.
Spread butter on both sides of the sandwich maker.
Place the stuffed bread and gently close the sandwich maker.
Toast till it gets slight golden brown spots.
Remove it to a serving plate.
Repeat the same to all stuffed breads.
If you want you can cut it into half & serve.
Spicy onion and carrot sandwich is ready to serve hot.

Related Recipes:

To buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here

Pav Bhaji/Buns With Spicy Mashed Vegetables

noreply@blogger.com (Madhura Manoj) — Mon, 31 Oct 2011 19:27:00 +0000

Pav Bhaji is one of the popular fast food in Maharashtra. Can also be found in other parts of India served as North Indian fast food. Pav means bun and bhaji means spicy mashed vegetables dish (gravy).

Ingredients:

Serves: 4 - 5

To Pressure Cook:

Peas/Matar: 1/4 cup
Cauliflower/Gobi (fillet): 2 cups
Potato (diced): 1 1/4 cups
Capsicum/Bell Pepper (diced): 3/4 cup
Carrot (cut into round): 1 cup

For Bhaji/Gravy:

Asafoetida/Hing: 2 pinch
Onion: 2 medium (finely chopped)
Tomato: 3 small (finely chopped)
Green Chilly: 3 (finely chapped)
Ginger Paste: 1 tsp
Garlic Paste: 1 tsp
Turmeric: 1/4 tsp
Chilly Powder: 2 tsp
Coriander Powder: 1 tsp
Garam Masala: 1/2 tsp
Kasuri Methi: 1 tsp
Lemon Juice: 1 tbsp
Coriander/Cilantro: 7-8 strings (finely chopped)
Butter: 4 tbsp
Salt: to taste

For Pav/Bun:

Pav/Bun: 12 (mini buns)
Butter: 2-3 tbsp

For Serving:

Onion: 1 big (chopped)
Lemon Wedges

Method:

Top 2 photos for bhaji and bottom 2 photos to pressure cook.

Wash and cut all the vegetables.

To Pressure Cook:

Soak peas overnight or soak in warm water for 1hr.
In a pressure cooker put vegetables and water till vegetables immerses.
Pressure cook for 3 whistles.
Let it cool before opening the cooker lid.
Separate water from vegetables and store water (vegetable stock) for later use.
Mash vegetables well with masher.

Note: I am using non-stick pan so I am mashing vegetables before adding to gravy. If you are using regular pan, can skip mashing now and mash it after adding to gravy.

If you are using pan inside pressure cooker ensure to put water in the cooker before placing the pan.

For Bhaji/Gravy:

Heat 2 tbsp butter in the wide bottom non-stick pan.
Add asafoetida/hing.
Add onion, saute till onion turns transparent.
Add turmeric, ginger paste and garlic paste saute till onion turns golden brown.
Add green chilly and tomato. Let the tomato cook well.

Add coriander powder, chilly powder, garam masala and kasuri methi, Stir.
Add little (vegetable Stock) stored water (to avoid powders from burning).
Add salt.
Add mashed vegetables, mix well.
Add necessary quantity of store water (vegetable Stock) make sure the gravy is thick consistency.

Note: Gravy should not be watery.

Taste and adjust seasoning.
Add coriander, stir once.
Add 2 tbsp butter, mix well.
Add lemon juice, mix and turn off the heat.

For Pav/Bun:

Cut pav/bun in half horizontally to make bottom and top bun separate.
Heat the griddle/tava.
Put some butter and spread on it.
Place inside-part of the bun facing tava.
Toast the bun till it turns slightly golden brown.
Remove it to a plate.
Repeat the same for all buns.

For Serving:

You can serve it in two ways.

Type 1:

In a serving plate place the bottom part of the bun.
Spread a thick layer of bhaji on the bun.
Sprinkle some chopped onions.
Squeeze some lemon juice.
Place top part of the bun.
Pav Bhaji is ready to serve.

Type 2:

Serve buns separately with lemon wedges and Bhaji topped with chopped onion & coriander .

Note: Bhaji can also be served with chapati, naan & rotis.

Remaining stored water (vegetable stock) can be used for soups.

Related Recipes:

To buy “Read To Eat Indian Foods” Here
To buy “Indian Spice Powders” Here

Creamy Mushroom Masala/Mushroom In Creamy Spicy Sauce

noreply@blogger.com (Madhura Manoj) — Mon, 05 Sep 2011 21:32:00 +0000

Ingredients:

Button Mushroom: 200 gm
Green Chilly: 3 (finely chopped)
Onion: 3 (finely chopped)
Tomato: 2 (finely chopped)
Cumin: 1/2 tsp
Ginger (Finely chopped): 1 tsp
Garlic (Finely chopped): 1 tsp
Cashewnuts: 10
Cashewnut Powder: 2 tsp
Dry Fenugreek Leaves/Kasuri Methi: 1 tsp
Red Chilly Powder: 1 tsp
Coriander Powder: 1 tsp
Turmeric: 1/4 tsp
Garam Masala: 1/4 tsp
Coriander: 4 strings (finely chopped)
Cream: 1/2 cup
Salt: to taste
Oil: 2 tbsp

Method:

Wash & clean mushroom. Cut into pieces.
Heat oil in non-stick Pan.
Add cumin seeds, let it splutter.
Add onion & 1/4 tsp salt.
Add ginger, garlic & cashewnuts saute till onion turns slightly golden brown.
Add green chilly & tomato. Let the tomatoes cook well.

Add turmeric, chilly powder, coriander powder, cashewnut powder & Kasuri Methi. Mix well.
Add 1 glass of water or required water for thick gravy consistency.
Bring it to boil.

Add salt & mushroom, close the lid for 10min.
Keep stirring in between.
Add garam masala, stir once.
Adjust seasoning.
Add cream, slim for 2min.

Add coriander & turn off the heat.
Creamy mushroom masala is ready to serve with chapatti, roti & naan.

Related Recipes:

To buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here

Bele Obbattu/Bele Holige/Puran Poli

noreply@blogger.com (Madhura Manoj) — Wed, 24 Aug 2011 19:15:00 +0000

Obbattu is one of the famous traditional South Indian sweet mostly prepared during festivals & weddings. Obbattu is sweet stuffed bread. There are varieties of obbattu like togari bele obbattu (pigeon pea), kai obbattu (coconut), kadle bele obbattu (bengal gram), sakkarre obbattu (sugar) etc.. Its name differs from region to region like Obbattu or holige in kannada, methi roti in Hindi, Puran poli in Tamil, vermi in Gujarati, bobbatu in Telugu.

This recipe is Togari bele obbattu / sweetened pigeon pea stuffed bread.

Ingredients:

For Dough:

All Purpose Flour/Maida: 1 1/2 cups
Water: as required to make soft dough
Turmeric: 1/4 tsp
Oil: 2 tbsp

For Stuffing / Hoorna:

Pigeon Pea/Toor Dal: 2 cups
Jaggery: 3 cups (increase or decrease to taste)
Grated Coconut: 1 cup
Cardamom: 6
Water: 4 cups

Tools:

Flat Skillet/Griddle/Tava
Plastic sheet or Butter paper or aluminum foil

Method:

For Dough:

In a mixing bowl add all purpose flour & turmeric, mix.
Add required water to make soft dough.
Apply oil on the dough. Cover it & keep aside for 1/2 hr.

Note: Dough should not be too hard or too soft. When you pull the dough it should be like elastic & spreads easily.

For Stuffing / Hoorna:

Wash pigeon pea for 2 times.
In a pan add pigeon pea & water.
The pigeon pea should be cooked so that when you press the pigeon pea it should spilt (breaks apart).

Note: Don’t over cook. It should be little hard in middle.

Drain out the excess water.
Add jaggery, grated coconut & cardamom to it. Mix well.
Keep stirring for 10 minutes so that it mixes well.
Let it cool a bit & grind it to smooth paste.
Make balls of it.

Note: Don’t cool the mixture fully. It should be warm while grinding. Don’t add water for grinding.

Make small balls of all purpose flour/maida dough. These balls should be smaller than stuffing balls.
Apply oil on plastic sheet.
Place a ball of dough on the plastic sheet.
Flatten the dough with fingers by pressing so it becomes 3 inches diameter.
Place the stuffing ball in the middle of the flattened dough.
Close and seal the stuffing ball to the top.
Apply oil for fingers.
Pat the dough to flat with fingers by pressing all the sides to spread evenly.

Note: You can also use tortilla press. Use 2 plastic sheets, place the ball in between sheets.

Heat the griddle in medium heat.
Gently transfer the flatten dough from plastic sheet to your hand and then on to griddle.

Note: If it is not easily transferred to hand you can directly Inverse the plastic sheet on the griddle to transfer it. Make sure plastic sheet does not stick to the griddle during transfer.

Cook till it gets little golden brown spots & flip it to other side.
Drizzle oil on top & cook till the other side is cooked.
Togari bele obbattu is ready to serve hot.
It is traditionally served with ghee or with warm milk and ghee or with kai haalu (Coconut Sweet Milk).
I prefer to have obbattu mixed well with warm milk & ghee.
It can be stored for 1-2 weeks in refrigerator in a air tight box.
Whenever required heat on griddle or microwave & serve.

Related Recipes:

To buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here

Butter Chicken/Murgh Makhani/Chicken Makhani

noreply@blogger.com (Madhura Manoj) — Mon, 08 Aug 2011 20:00:00 +0000

Ingredients:

Onion: 2 (finely chopped)
Tomato: 4 medium size (chopped)
Green Chilly: 3-4 (split in half)
Red Chilly Powder: 2 tsp
Coriander Powder: 1 tsp
Dry Fenugreek Leaves/Kasuri Methi: 1 tsp
Sugar: 1/2 tsp
Garam Masala: 1/2 tsp
Cashew Nuts: 12
Tomato Sauce: 1/2 tsp
Ginger Paste: 1 tsp
Garlic Paste: 1 tsp
Oil: 3 tbsp
Butter: 2 tbsp
Cream: 1/2 cup
Salt: to taste

To Marinate:

Chicken (Boneless): 1 kg
Red Chilly Powder: 1 tbsp
Coriander Powder: 2 tsp
Ginger Paste: 1 tsp
Garlic Paste: 1 tsp
Salt: 1 tsp

Method:

To Marinate:

Clean and wash the chicken.
Cut chicken into 1 inch by 3 inch pieces. Keep aside.

Note: Normally boneless chicken is Preferred for this recipe. Chicken with bones can also be used.

In a mixing bowl add all the marinate ingredients except chicken. Mix well.
Add chicken pieces mix and keep aside to marinate for 10-15 minutes.

Heat the oil in a nonstick pan.
Add marinated chicken keep stirring in between.
Do not cook the chicken completely.
When the chicken is cooked to 75%, takeout the chicken pieces to a plate and leave the oil in the pan.

Add onion and 1/4 tsp salt to the same pan saute till transparent.
Add cashew nuts, ginger paste and garlic paste saute till raw smell goes.
Add chilly powder, coriander Powder, green chilly and kasuri methi Stir once.
Add tomato, stir and close the lid.
Keep stirring in between.
Cook till tomato is cooked completely.
Turn off the heat and let it cool.
Pour it to a blender and blend it to fine paste with little water.

Heat butter in the same nonstick pan.
Add blended paste, stir for 2 minutes.
Add water to required thick gravy consistency.
Add garam masala, salt, sugar and tomato sauce.
Boil it for few minutes.

Add cream mix once and add chicken.
Taste and adjust the seasoning.
Stir for 30 seconds.
Creamy butter chicken is ready to serve with chapatti, naan, paratha and rotis.

Related Recipes:

To buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here

Dum Aloo / Baby Potatoes In Spicy Yogurt Sauce

noreply@blogger.com (Madhura Manoj) — Tue, 02 Aug 2011 20:12:00 +0000

Ingredients:

Baby Potato: 15 to 17
Oil: to deep fry

Cooking:

Onion: 1 (chopped)
Garlic: 1 tsp (finely chopped)
Ginger: 1 tsp (finely chopped)
Coriander: 4 strings (chopped)
Oil: 1 tbsp
Water: 1 cup

For Grinding:

Onion: 1 big (chopped lengthwise)
Cumin Seeds: 1/4 tsp
Cardamom: 2
Cinnamon: 1 inch
Clove: 5
Mace/Javitri: 1/4 tsp (optional)
Cashew nuts: 10
Fried Baby Potato: 1 (optional to increase thickness to gravy)
Yogurt/Curds: to grind (instead of water)
Oil: 1 tbsp

To Marinate:

Yogurt/Curds: 2 cups
Coriander Powder: 1 tsp
Chilly Powder: 2 tsp
Fennel Seeds Powder/Saunf powder: 1/4 tsp
Salt: 1/2 tsp

Method:

Wash baby potatoes.
Pressure cook potatoes for 1 whistle or boil in the pan until it is parboil.( Ensure potatoes are totally immersed in water.)

Note: Don’t boil potatoes too much otherwise it gets mashed. (Normal big potatoes can also be used by cutting it into pieces.)

Let pressure comes down a bit.
Open the lid & peel potatoes.
Pierce all around each potato with a fork or tooth-pick.
Heat the oil in wok.
Deep fry potatoes till it changes colour slightly & gets coated.

Note: Don’t fry too much. Potatoes are fried to avoid it mashing in the gravy. You can also bake it in the oven by brushing some oil on potatoes.

To Marinate:

In a mixing bowl add yogurt, coriander powder, chilly powder, fennel seeds powder & 1/2 tsp salt (listed as Marinate Ingredients). Mix well.
Add fried potatoes. Mix & keep aside.

For Grinding:

Heat the oil in the non stick pan.
Add clove, cardamom, cinnamon, mace, cumin seeds & cashew nuts, saute for few seconds.
Add onion saute till it gets transparent.
Turn off the heat.
Let it cool.
Pour it to a blender with 1 fried baby potato.
Grind it to a paste add little yogurt instead of water while grinding.

Cooking:

Heat 1 tbsp oil in a non stick pan.
Add ginger & garlic saute till raw smell goes.
Add onion & 1/4 tsp salt saute till it turns golden brown.
Add grinded paste saute for 1 minute.
Add marinated mixture, mix gently & close the lid.
Cook it for 5 minutes.

Note: If not using nonstick pan make sure to stir in between. Little oil is used as Yogurt leaves oil when cooked.

Add 1 cup water or to the required gravy consistency.
Taste & adjust the seasoning & close the lid for 5-7 minutes.
Add coriander, stir.
Dum Aloo is ready to serve with chapati, naan, puri, rotis (Indian breads).

Related Recipes:

To buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here

Mango Ice Cream

noreply@blogger.com (Madhura Manoj) — Mon, 25 Jul 2011 19:17:00 +0000

Ingredients:

Ripe Mango: 1 1/2 cups (peeled, deseed & diced)
Milk: 1 1/2 cups
Thick Cream: 1/2 cup
Condensed Milk/Milkmaid: 1/2 cup
Sugar: 5-6 tbsp (increase or decrease to taste)

Note: If you don’t have cream you can add 1/2 cup extra milk.

Method:

In a blender blend mango & sugar to smooth puree.
Add other ingredients & blend just to mix well.

Note: If the blender is small. Mix all the ingredients in a mixing bowl with pureed mango, divide the mixture into 2 batches & blend.

Pour it to a shallow container & cover.
Place it in a freezer till its half frozen. (it takes 5-8hrs depending on the freezer)

Note: it should have started to freeze at the edges & bottom but not fully through to the centre.

Take out from the freezer.
Make 2 batches & light blend or pulse till it is smooth. (To break up the ice crystals)
Pour both batches to the same container & cover.
Freeze again till it is half frozen.
Repeat the blending process again.
Finally freeze till it is firm.
Mango ice cream is ready.
Scoop it to a serving bowl & serve.

Note: If the ice cream is frozen for more than 1 day, before serving keep it in room temperature for 5-10 minutes.

Related Recipes:

To buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here

Egg Bread Pudding

noreply@blogger.com (Madhura Manoj) — Fri, 15 Jul 2011 12:43:00 +0000

Ingredients:

Egg: 2 (egg white only)
Milk: 2 cups
Bread: 2 slices
Sugar: 1/2 cup
Condensed Milk/Milk Maid: 3 tbsp
Vanilla Essence: 3 drops (or any available essence)

Note: Milk should be in room temperature to avoid clotting of egg.

Method:

Cut & remove brown edges of bread & cut into 2 inch pieces, keep aside.
Separate egg white from egg yolk, keep aside.
In a blender add egg white & 1/2 cup of milk, blend till egg mixes well with milk.
Pour it to a nonstick pan. (don’t heat the pan)
Add rest of the milk & bread pieces.
Turn on the heat to medium flame.
Keep stirring to avoid clots.
Add sugar when it starts boiling.
Keep stirring until it becomes thick.
Add condensed milk.
Keep it to low flame, Stir for 5 min.
Add vanilla essence, stir once.
Pour it to a bowl.
Let it cool.
Refrigerate for 2 hrs.
Egg & bread pudding is ready to serve.

Related Recipes:

To buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here

Mango Milkshake

noreply@blogger.com (Madhura Manoj) — Mon, 04 Jul 2011 18:51:00 +0000

Ingredients:

Ripe Mango: 1 cup (peeled, deseeded & cubed)
Sugar: 3 tbsp (increase or decrease to taste)
Milk: 2 cups (chilled if not using ice cream)
Vanilla Ice Cream: 2 scoops

For Topping:

Vanilla Ice Cream

Note: Ice cream is optional. Adding Ice cream adds more taste to milkshake.

Method:

Blend all the ingredients till smooth.
Pour it to glasses.
Put 1 scoop of ice cream on top.
Mango Milkshake is ready to serve.

Related Recipes:

To buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here

Spicy Baked Fish

noreply@blogger.com (Madhura Manoj) — Mon, 27 Jun 2011 17:30:00 +0000

Ingredients:

Fish: 2 fillets (1/2 kg)
Red Chilly Powder: 1 tsp
Yogurt/Curds: 1/2 cup
Coriander Powder: 1 1/4 tsp
Garam Masala: 1/2 tsp
Pepper: 1/4 tsp
Lemon Juice: 1 tbsp
Garlic Paste: 1 tbsp
Salt: to taste

To Garnish:

Coriander/Cilantro: 2-3 strings (chopped)
Lemon wedges

Note: I used boneless fillets. If you don’t have boneless fillets you can use normal fish pieces.

Yogurt should be thick & should not contain water.

Method:

Wash & squeeze out excess water from fish.
Pierce fish using fork or tooth pick. Keep aside.
In a bowl mix all the ingredients to make paste.
Add fish and mix well.
Cover & refrigerate for 2-3hrs.
Preheat the oven for 10mins at 300 degree Celsius (572 degree Fahrenheit).
Cover the baking tray with aluminum foil to avoid the tray from stains.

Note: You can put a layer of carrot pieces and onion slices on top of the foil to avoid fish sticking to foil.

Transfer marinated fish to tray.
Place tray in middle of the oven.
Bake it for 15-20 minutes or till it gets brown spots & dry.
Flip the fish to bake other side till you see brown spots.

Note: Baking time may differ, check in between if fish is done. Don’t flip fish if it is still wet it may break in to pieces.

Spicy Baked Fish is ready.
Sprinkle coriander on top & serve with Lemon wedges.

Related Recipes:

To buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here

Gherkins Stir Fry/ Tondekai Palya/ Tindora Subzi

noreply@blogger.com (Madhura Manoj) — Thu, 16 Jun 2011 16:20:00 +0000

Ingredients:

Gherkins/ Ivy Gourd/ Tindora: 1/4 kg
Onion: 1 (finely chopped)
Tomato: 1 (finely chopped)
Sambar Powder: 1 tsp (recipe here)
Coconut (grated): 2 tsp
Mustard Seeds: 1/4 tsp
Curry Leaves: 6-7
Coriander/Cilantro: 4 strings (chopped)
Oil: 1tbsp
Salt: to salt
Water: 1/2 cup
Mint leaves: to garnish (optional)

Method:

Wash & cut gherkins into 4 pieces (if small cut into 2 pieces).
Heat the oil in a pan.
Add mustard seeds, when it crackles add curry leaves.
Add onion saute till golden brown.
Add tomato saute till completely cooked.
Add gherkins stir for 1 minute.
Add sambar powder stir for 2-3 minutes.
Add water bring it to boil.
Add salt, stir & close the lid.
Keep stirring in between.
Adjust the seasoning.
When water is almost evaporated & only little water remains.
Add coconut & coriander, stir & lower the heat till water evaporates completely & becomes dry.
Gherkins Stir Fry is ready.
Garnish with mint leaves & serve with roti, chapati or as a side dish with rice sambar.

Related Recipes:

To buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here

Aamras/ Mango Shikarni/ Mango Dip

noreply@blogger.com (Madhura Manoj) — Mon, 13 Jun 2011 17:03:00 +0000

Aamras is popular dessert in Maharashtra & Gujarat, also known as mango shikarni. Usually it is served with puri or chapati (Indian breads) or as a simple dessert or with ice cream.

Ingredients:

Ripe Mango: 2 cups (peeled, deseed & diced)
Milk: 1/2 cup
Sugar: 3-4 tbsp (increase or decrease to taste)

Note: Aamras should be sweet, if mango is sour (tangy) it requires more sugar. Usually jaggery is used instead of sugar. Jaggery gives more taste. You can also add 1/4 tsp cardamom powder & little ginger to it for more flavor.

Method:

In a blender blend all the ingredients to smooth paste.
Pour it to a bowl.
Aamras is ready to serve.
It can also be refrigerated & served as dessert or with ice cream.

Related Recipes:

To buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here

Spicy Yogurt Chicken Masala

noreply@blogger.com (Madhura Manoj) — Thu, 09 Jun 2011 18:58:00 +0000

Ingredients:

Chicken: 1 kg
Olive Oil or Vegetable Oil: 3 tbsp
Clove: 5
Cinnamon: 2 Inches
Onion: 3 (finely chopped)
Tomato: 2 (finely chopped)
Cumin Powder: 1/2 tsp
Coriander Powder: 1 tsp
Turmeric: 1/4 tsp
Red Chilly Powder: 1 tbsp (3 tsp)
Garam Masala: 1 tsp
Pepper Powder: 1/4 tsp
Water: 1 cup or to required consistency of gravy
Garlic Paste: 2 tsp
Ginger Paste: 2 tsp
Thick Yogurt/Curds: 1 cup
Coriander/Cilantro: 3-4 strings (finely chopped)
Salt: to taste

Method:

Heat the oil in a pan.
Add cinnamon & clove, saute for few seconds.
Add onion & 1/4 tsp salt, saute till it turns golden brown.
Add garlic paste & ginger paste, Saute till raw smell goes.
Add turmeric, cumin powder, coriander powder, red chilly powder, garam masala powder & pepper powder. Mix well once.

Note: don’t burn the spice powders, lower the flame while adding powders. If it gets burnt it might taste bitter.

Add tomato, mix & close the lid.
Keep stirring in between till its completely cooked.
Add required water for gravy consistency.
Add salt.
Add chicken, mix well & close the lid.
Stir in between till chicken cooks completely.
Taste & adjust the seasoning.
Add yogurt, mix well & cook for another 5 minutes in low flame.
Add coriander, stir & switch of the flame.

Note: Yogurt leaves oil because of fat content in it.

Spicy Yogurt chicken masala is ready to serve with chapati, puri, naan, roti or kulcha (Indian breads)

Related Recipes:

To buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here

Kai Haalu / Coconut Kheer / Coconut Sweet Milk

noreply@blogger.com (Madhura Manoj) — Mon, 06 Jun 2011 19:49:00 +0000

Ingredients:

Coconut (grated): 1 cup
Poppy Seeds/Khus-khus: 2 tbsp
Raw Rice: 1 1/2 tbsp
Cardamom: 2 (powdered)
Jaggery: 3/4 cup (increase or decrease to taste)

Method:

Dry roast poppy seeds & rice separately till they become fragrant & changes its colour. Set aside to cool.
Grind poppy seeds, rice & coconut with some water to smooth paste.
Pour it to nonstick pan.
Add jaggery, bring it to boil.
Keep stirring till it becomes thick & the raw smell goes.
Add water if it is too thick.

Note: It should not be too thick or too thin.

Add cardamom powder, stir for 5 sec & off the heat.
Kai Haalu/Coconut Sweet Milk is ready to serve hot with fresh rice noodles/shavige or holige/oobattu, this can also be served as a drink.

Related Recipes:

To buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here

Rice Noodles/Shavige/ Sevai

noreply@blogger.com (Madhura Manoj) — Tue, 31 May 2011 19:40:00 +0000

It is one of the traditional South Indian home made rice noodles which is called “shavige” in Kannada & Sevai in Tamil. Usually this is prepared using parboiled rice. It is served with chicken curry (chicken sambar) or coconut kheer (kai haalu).

Ingredients:

Parboiled Rice/Usna Chawal /Kusubalakki: 2 cups
Water: to soak the rice
Salt: 1/2 tsp
Coconut (grated): 4 tbsp or Coconut Milk Powder: 2tbsp
Oil: to grease

Tools:

Shavige hollu/Sevai press/noodles press with small holes.

Method:

Wash & soak rice in water overnight (let the water be 1 inch above the rice).
Grind rice & coconut to a smooth paste with little water but it should be thick batter consistency like idli batter.
Add salt, mix well.
Grease idli plates with oil & pour the batter into plates.
Steam in pressure cooker for 10 minutes without using weight.

Note: I used cooker pan instead of idli plate. Grease oil to a pan & pour 1 1/2 inch batter to a pan & steam it for 15-20 minutes without weight.

Noodles should be pressed when it is hot, so take required dough & close the lid to keep the rest warm. Cold dough is very difficult to press.
Wet the noodles press & spoon to avoid the dough sticking to it.
Fill the dough to the noodles press.
Press out the noodles into oval or round shape overlapping 4-6 layers of circle.
Repeat the same with rest of the dough & make sure to leave gap between each noodles.
Allow it to cool a bit.

Note: Don’t cover the noodles as soon as pressed it should be left open.

Rice noodles is ready to serve with chicken curry or coconut kheer (kai haalu).

Related Recipes:

To buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here

Chicken Tikka Masala

noreply@blogger.com (Madhura Manoj) — Tue, 24 May 2011 18:03:00 +0000

Ingredients:

Chicken (Boneless): 3/4 kg

For Sauce/Gravy:

Onion: 1 big (finely chopped)
Cardamom: 4
Clove: 5
Cinnamon: 2 inches
Garlic Paste: 1/2 tsp
Ginger Paste: 1/2 tsp
Thick Cream: 1 cup or 100 gm
Tomato Puree: 1 Cup or 100 gm
Cashew Nut: 6-8
Coriander Powder: 2 tsp
Chilly Powder: 4 tsp
Kasturi Methi: 1/2 tsp
Olive Oil: 2 tbsp
Salt: to taste

Note: If you don’t have ready made tomato puree, grind 2 big tomatoes to make puree.

For Marinate:

Red Chilly Powder: 3 tsp
Garam Masala: 1/4 tsp
Turmeric: Pinch
Pepper Powder: Pinch
Coriander Powder: 1 tsp
Cashew Nut: 2 tsp (crushed)
Yogurt/Curds: 3/4 cup
Coriander: 4 strings (finely chopped)
Ginger Paste: 1/2 tsp
Garlic Paste: 1/2 tsp
Lemon: 1/2
Salt: to taste
Olive Oil: 1tsp

Note: Yogurt/curds should be thick & should not contain water.

Tools:

Wooden or Metal Skewers (Sheek): 7-8

Method:

Wash & cut chicken into small pieces.
Squeeze out water from chicken.

For Marinate:

In a mixing bowl add all marinate ingredients mix well.
Taste it & adjust the seasoning.
Add chicken, mix well.
Refrigerate it for 2-4hrs (Preferably 4hrs).

Baking Chicken Tikka:

Note: If you are using wooden skewers soak it in water for 20min.

Into a skewer put chicken pieces. There should be a gap between each piece.
Repeat same to other skewers.
Cover the baking tray with double layer of aluminum foil to avoid the tray from oil stains.
Place the skewers on the tray.

Note: Skewers ends should be kept on the sides of the tray so that there should be gap between tray base & the chicken pieces.

Preheat the oven for 10min at maximum temperature.
Place the tray in oven.
After 15 min remove the tray, turn the chicken to other side & brush some oil on top. Put it back to oven near to top coil.
Let it cook for another 15 min or till it gets brown spots & dry.
Remove it to the plate & set aside.

At this stage this can also be served as chicken tikka.

Note: Cooking time may vary from oven to oven, so keep looking in middle to avoid over cooking.

If you don’t have oven you can cook it on the non-stick griddle/ tava.
No need of skewers.
Place pieces on hot griddle.
Cook one side for 2-3 min before turning to other side.
Cook both sides till it’s cooked completely.

For Sauce/gravy:

Crush or powder cashew nuts & set aside.
Heat the oil in a pan.
Add cardamom, clove & cinnamon, fry. (Ensure cardamom is crushed once to avoid it from exploding in the oil)
Add onion & 1/4 tsp salt, sauté till golden brown.
Add turmeric, ginger paste, garlic paste, chilly powder, coriander powder, cashew nut powder & 2tsp water, mix once.
Add tomato puree.
Cook till raw smell goes. Keep stirring in between.
Add water if required to adjust gravy consistency.
Add salt.
Add kasturi methi, mix.
Add chicken tikka & cream, Mix well.
Adjust seasoning & turn of the heat.
Chicken tikka masala is ready to serve with naan, chapati or roti.

Related Recipes:

To buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here

Masala Puffed rice/Masala pori/ Masala Murmure/ Pori Vagarane

noreply@blogger.com (Madhura Manoj) — Thu, 19 May 2011 18:52:00 +0000

Ingredients:

Puffed Rice/Murmure/Kadle Pori: 1 liter or 4 1/4 cups

For Deep Frying:

Groundnut/Peanut: 1/2 cup
Roasted Gram/Dalya: 1/4 cup
Dry Coconut/Kopra: 1/2 cup (cut into 2 inch lengthwise)
Garlic: 12-15 cloves (Crush each clove once)
Curry leaves: 1/4 cup
Oil: to fry

For Tempering/Tadka:

Turmeric Powder: 1/4 tsp
Red Chilly Powder: 1/2 tsp
Red Chilly: 3 (cut in half)
Mustard Seeds: 1/4 tsp
Salt: to taste

Method:

Clean puffed rice for any dirt & stones, keep aside.

Note: If puffed rice is not crisp dry fry on pan till crisp. Don’t roast.

For Deep Frying:

Deep fry groundnuts, roasted gram, garlic & dry coconut separately till golden brown colour.
Deep fry curry leaves till crisp. Keep aside.

For Tempering/Tadka:

Heat the 2tsp oil in a pan.
Add mustard seeds & let it splutter.
Add Red Chilly, roast it.
Turn off the flame.
Add chilly powder, turmeric powder & salt, mix well.
Add all the Deep fried ingredients & mix.

Mixing:

In mixing bowl add puffed rice & all fried ingredients, mix well.
Taste & adjust seasoning.
Masala Puffed rice is ready to serve as a snack.

Related Posts:

To buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here

Tempered Rice/Tadka Chawal/Vagarane Anna

noreply@blogger.com (Madhura Manoj) — Mon, 16 May 2011 20:25:00 +0000

This rice is simple to prepare and not much spicy, it is prepared instead of white rice to serve with Non-Veg stew (curry) tastes delicious. This is Karnataka cuisine prepared in functions and famous in villages.

Ingredients:

Raw Rice: 1 glass
Salt: to taste
Water: 2 glasses

For Tempering/Tadka:

Onion: 1 (chopped lengthwise)
Kapok Buds/ Shalmali/ Marathi Moggu: 4
Cardamom: 2
Bay leaf: 2
Oil: 2 tbsp

For Grinding:

Clove: 6
Cinnamon: 5 inch
Cardamom: 2
Garlic: 20 (small size)
Ginger: 2 tbsp (chopped)
Coconut: 2 tbsp (grated)
Coriander: 3 tbsp (chopped)

Note: As this is served with spicy curry, no chilly or spice powders added.

Method:

For Grinding:

Grind all the ingredients with little water. Keep side.

For Tempering/Tadka:

Heat oil In the pressure cooker.
Add kapok buds, cardamom & bay leaves, fry for few seconds.
Add onion, saute till light golden color.
Add grind paste, saute till raw smell goes.
Add water & bring it to boil.
Add salt & rice.
Taste, adjust salt if required.
Close the lid.
Pressure cook for 3 whistles.
Tempered Rice/Vagarane Anna is ready to serve with chicken curry or mutton curry.

Related Posts:

To buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here

Dumroot/Ash Gourd Pudding/Kashi Halwa/Petha Halwa/White Pumpkin Halwa

noreply@blogger.com (Madhura Manoj) — Tue, 10 May 2011 18:01:00 +0000

Dumroot is one of the preferred desert in weddings and functions, it is one of the famous mouth watering sweet in the state of Karnataka. The milk & Kova crystals will give a unforgettable essence of taste which lasts longer.

Ingredients:

Ash Gourd/Winter Melon (grated): 7 cups (deseeded & skin removed)
Thick Cream: 1/2 cup or 125ml
Condensed Milk/Milk Maid: 1/2 cup
Sugar: 2 1/4 cups (increased or decreased to your taste)
Cardamom: 2 (Powdered)
Ghee: 2 tbsp
Milk Powder: 4 tbsp (optional)

Note: You can also use sugarless kova which will add up richness to the taste.

Adding milk powder will help in reducing the excess water.

For Tempering/Tadka:

Cashew Nuts: 20
Raisins: 30-40
Clarified Butter/Ghee: 1 tbsp

Method:

Pressure cook the ash gourd for 3 whistles. Don’t add water as ash gourd leaves water.
Once pressure is released pour it to a wide bottom nonstick pan.

Note: I cooked using pan inside the pressure cooker.

Note: Wide bottom pan helps in faster evaporation of excess water.

Add milk power, mix well and cook in high flame for minimum 15 min.
Add condensed milk & thick cream, mix well.
Cook for 15-20 minutes, keep stirring in b/w.
Once the water is reduced, Add sugar & mix well.
Adding sugar will leave water, keep cooking this needs constant stirring to avoid the mixture from sticking to the pan.
Add clarified butter/ghee.
Cook for 20 min & keep stirring.
Colour starts changing from white to light golden brown & water evaporates completely.

For Tempering/Tadka:

Heat clarified butter/ghee in a tempering pan/tadka pan.
Add cashewnuts stir till it gets slightly light brown on the edges.
Add raisin fry till it pops up like a balloon and changes color slightly.
Pour it on the dumroot and mix it.
Dumroot/Ash Gourd Pudding is ready to serve.

Note: You can make dumroot fully thick or keep it semi solid.

Cooking time may vary depending on the ash gourd.

To buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here

China Grass Pudding/Agar Agar Pudding

noreply@blogger.com (Madhura Manoj) — Wed, 27 Apr 2011 18:26:00 +0000

Ingredients:

China Grass/Agar Agar: 8 gm (strip)
Milk: 2 cups
Sugar: 1/2 cup
Almond: 8
Cashewnut: 8
Vanilla Essence: 3 drops

For Garnish:

Almond: 4 (crushed or cut into pieces)

Method:

Coarsely powder the almond & cashew nut.
Cut china grass into small pieces & keep aside.

Heat the milk in a nonstick pan.
Add sugar, stir till it dissolves.
Add almond-cashew nut powder & china grass.
Keep stirring till china grass dissolves completely.
Boil it for few minutes until it gets little bit thick consistency.
Pour it to a plate or tray.
Let it cool in room temperature.
When it sets a bit garnish it with almond pieces.
Refrigerate it for 20-30min or till it sets completely.
Remove from refrigerator & cut into square or diamond pieces.

Note: Mould can be used to get different shapes. Invert the mould to get pudding in the mould shape.

China Grass Pudding ready to serve chilled.
Store the remaining pieces in refrigerator.

Note: You can garnish it with any dry fruits or cherry.

To buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here

Lemon Rice / Chitranna

noreply@blogger.com (Madhura Manoj) — Sat, 16 Apr 2011 15:04:00 +0000

Ingredients:

Cooked Rice: 3 cups
Onion: 1
Green Chilly: 3-4 (adjust to your taste)
Mustard Seeds: 1/2 tsp
Groundnuts / Peanuts: 2 tbsp
Curry Leaves: 6-7
Cashew Nuts: 7 (optional)
Lemon Juice: 1 and 1/2 tbsp (can be increased or decreased according to your taste)
Turmeric Powder: 2 pinch
Bengal Gram: 1/2 tsp
Grated Coconut: 2 tbsp
Oil: 2 tbsp
Salt: to taste

Note: Rice grains should be separate when cooked. Before cooking the rice use bit less water than the usual measurement.

Method:

Cooked rice should be at room temperature before using to avoid lumps.

Heat the oil in the pan.
Add mustard seeds and let it splutter.
Add curry leaves and green chilly.
Add Bengal Gram.
Add groundnuts, saute for few second.
Add cashew nuts saute till it gets slightly roasted.
Add onion and 1/2 tsp salt saute till onion gets slightly golden brown.
Add turmeric and salt to taste, mix.
Add cooked rice, mix gently for few seconds.
Add coconut, mix.
Turn off the heat.
Add lemon juice, mix.
Lemon Rice / Chitranna is ready to serve.

To buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here

Sweet Pongal/Sihi Pongal

noreply@blogger.com (Madhura Manoj) — Fri, 01 Apr 2011 12:33:00 +0000

Ingredients:

Jaggery: 1/2 glass
Water: 2 Glasses
Cardamom: 2 (crushed)
Grated Dry Coconut/Desiccated Coconut: 3 tbsp

Note: You can also use sugar instead of jaggery but it will not give the same taste.

For Tempering/Tadka:

Raisins: 8
Cashew Nuts: 10
Clarified Butter/Ghee: 2tbsp

To Pressure Cook:

Rice: 1/2 glass
Split Mung Beans/Moong Dal/Hesaru Bele: 3 tbsp
Water: 2 glasses

Method:

To Pressure Cook:

Dry roast split mung beans until it turns golden brown.
Pressure cook the rice, split mung beans & water for 3 whistles.
Let it cool before opening the lid.
In a pan add water & Jaggery. Let jaggery melt & when it starts boiling.
Add cooked rice & split mung beans, mix well.
Add desiccated coconut.
Keep stirring in between to avoid sticking to bottom.
Cook till water evaporates & it reaches semi liquid state.

Note: Add more jaggery if you need more sweet.

For Tempering/Tadka:

Heat the ghee in a tempering pan.
Add Cashew nuts fry till it gets slightly light brown on the edges.
Add raisins fry till pops up like a balloon & changes color slightly.
Pour this on the top of the rice, stir well.
Sweet pongal/Sihi pongal is ready.
Serve hot with ghee on top of it.

You can also try:

Spicy pongal/Khara Pongal.

Coconut Dip/Coconut Chutney for Spicy Pongal

To buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here

Chicken Tikka

noreply@blogger.com (Madhura Manoj) — Mon, 07 Mar 2011 19:01:00 +0000

Ingredients:

Chicken (boneless): 3/4 kg
Onion: 1 big
Tomato: 1 big
Capsicum/Bell pepper: 1

For Marinate:

Red Chilly Powder: 3 tsp
Pepper Powder: 2 pinch
Coriander Powder: 1 tsp
Garam Masala: 1/4 tsp
Turmeric Powder: Pinch
Cashew nuts: 2 tsp (crushed)
Coriander/Cilantro: 4 strings (finely chopped)
Yogurt/Curds: 1 cup
Ginger paste: 1/2 tsp
Garlic Paste: 1/2 tsp
Lemon: 1/2
Olive oil: 1tsp
Salt: to taste

Tools:

Wooden or Metal Skewers(Sheek): 8-9

Note: Yogurt/curds should be thick & should not contain water. You can also use red food colour.

Method:

Wash & cut chicken into small pieces.
Squeeze out water from chicken.
Dice onion, tomato & capsicum.

Note: remove seeds from tomato.

In a bowl add all marinate ingredients mix well.
Taste it & adjust the seasoning.
Add chicken, onion, tomato & capsicum, mix well.
Refrigerate it for 2-4hrs (Preferably 4hrs).

Note: If you are using wooden skewers soak it in water for 20min.

In to a skewer put 1 to 2 piece of chicken then 1 piece of tomato, capsicum & onion.
Repeat this till the end of skewer.
Repeat same to other skewers.
Cover the tray with double layer of aluminum foil to avoid the baking tray from oil stains.
Place the skewers on the tray.

Note: Skewers ends should be kept on the sides of the tray so that there should be gap between tray base & the chicken pieces.

Preheat the oven for 10min to maximum temperature.
Place the tray in oven.
After 15min remove the tray, turn the chicken to other side & brush some oil on top. Put it back to oven near to top coil.
Let it cook for another 15min or till it gets brown spots & dry.
Remove it to the plate & serve hot with lemon wedges & onion rings.

If you don’t have oven you can cook it on the non-stick griddle/ tava.
No need of skewers.
Place pieces on hot griddle.
Cook one side for 2-3 min before turning to other side.
Cook both sides till it’s cooked completely.
Also fry vegetables in the same way.
Chicken tikka is ready to serve with lemon wedges & onion rings.

Note:You can also grill this on barbeque grill.

You can also try:
Chicken Sheek Kabab
Chicken Kabab
Tandoori Chicken/Spicy Roasted Chicken

To buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here

Spicy Mushroom Fry

noreply@blogger.com (Madhura Manoj) — Mon, 21 Feb 2011 18:56:00 +0000

Ingredients:

Button Mushroom: 1/4 kg
Onion: 1 big
Tomato: 1 big
Clove: 4
Cinnamon: 1 inch
Cardamom: 3
Bay Leaf: 2
Green Chilly: 2
Turmeric: 1/4 tsp
Cumin Powder: 1/4 tsp
Coriander Powder: 1/2 tsp
Ginger Paste: 1 tsp
Garlic Paste: 1 tsp
Red Chilly powder: 1tsp
Coriander: 2 strings finely chopped
Dry Fenugreek Leaves/Kasturi Methi: 1tsp
Lemon Juice: 1/2 tsp
Oil: 2tbsp
Salt: to taste

Method:

Wash & cut each mushroom in to 8 pieces (if small cut into 4 pieces)

Heat the oil in a pan.
Add clove, cinnamon, cardamom & bay leaves. Stir.
Add onion & 1/2 tsp salt fry till onion turns light golden brown.
Add turmeric, ginger paste, garlic paste & green chilly. Fry till raw smell goes.
Add tomato stir & close the lid, cook for 5 min.
Add cumin powder, coriander powder, & red chilly powder. Stir.
Add mushroom & salt.
Close the lid.
Stir in between & till water evaporates completely.
Adjust seasoning.
Add coriander & powder kasturi methi using your palm before adding, sauté for 5 sec.
Add lemon juice, mix & remove from the heat.
Mushroom stir fry is ready to serve with chapati, naan & rotis (Indian breads).

You can also try.

Pepper Mushroom

To buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here

Bitter Gourd Gravy/Karela Sabzi/Hagalakai Gojju

noreply@blogger.com (Madhura Manoj) — Thu, 17 Feb 2011 18:23:00 +0000

Ingredients:

Mustard Seeds: 1/4 tsp
Red Chilly (badagi): 2
Sambar Powder: 1 tbsp (Recipe Here)
Onion: 2 medium (finely chopped)
Jaggery: 1 tbsp
Curry Leaves: 8
Tamarind: 1 lime size
Salt: to taste
Oil: 2 tbsp
Water: 1 glass

To Soak:

Bitter Gourd/Karela: 1/4 kg
Water: till bitter gourd immerse.
Turmeric: 1/2 tsp
Salt: 1/2 tsp

To Grind:

Niger Seeds/Ramtil/Uchellu: 2 tbsp
Roasted Gram/Dalya: 1 tbsp

Method:

Soak tamarind in a cup with little water. Keep aside.

To Soak:

Cut bitter gourd into 1/2 inch cubes.
In a bowl add turmeric, salt, bitter gourd & water, mix. Rest it for 10 min.

Note: This method removes bitterness from bitter gourd.

TO Grind:

Dry roast niger seeds.
Dry grind niger seeds & roasted gram.
Add water & make a thin paste. Keep aside.

Note: Paste should not be too thin or too thick. This is to avoid the clotting when added to gravy.

Extract tamarind juice.
Drain water from the bitter gourd.
In a pressure cooker add bitter gourd, onion, tarmarind juice, salt, water & sambar powder.
Close the lid & pressure cook it for 1 whistle, Let it cool before opening the lid.
Heat the oil in a pan.
Add mustard seeds, let it splutter.
Add Curry leaves & red chilly, sauté for 5-10 sec.
Pour the pressure cooked mixture.
Add niger seeds & roasted gram paste.
Add Jaggery, mix well.
Adjust seasoning & water if required.
Boil it for 3min.
Bitter Gourd Gravy is ready to serve.
This gravy goes well with Rice Roti & chapati.

To buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here