Food Mazaa

MANGO LYCHEE DELIGHT

2012-05-30T13:46:00.009-03:00

Ingredients:
Mango ... 1 big ( 2 cups of pulp)
Lychees .. Fresh or canned
Gelatine .. 1 sachet (about one and half tbsps - plain without flavour)
Sugar ...... 2 tbsps
Method:
1. Peel the mango and make pulp out of it without adding water. We need 2 cups of pulp.
2. Heat 1/4 cup water and dissolve the gelatine and 2 tbsps sugar. Let it cool.

3. Cut 5-6 lychees into pieces and mix in the prepared mango pulp.
4. Stir in the gelatine and mix well.
5. Pour it into the serving dish. Garnish with a few lychees and let it set in the refrigerator.
This is a very simple dessert and takes very little effort and time.

Linking to:
Showcase Desserts - @ Divya's Culinary Journey
Cooking Made Easy With Mango - @ - Spice N Sugar Tales

Mango Mania 99 @ - The Pumpkin Farm

Let's Cook With Fruits @ - Tickling Palates

Guest Quest @ - Amina Creations

CHICKEN CORIANDER SOUP

2012-05-29T12:05:00.009-03:00

I have had this soup only in the Chinese restaurants in India... haven't come accross it anywhere else. There is a similar Thai version but that has many other ingredients and is very hot and spicy. Maybe this is one of those Indo-Chinese recipes that we often find in Indian restaurants. The fresh coriander leaves give an amazing flavour to the soup.
Ingredients:

Chicken fillet ... 1/4 cup ( Cut into thin strips..do this while it is a bit frozen..makes it easier)
Coriander leaves ... 1/4 cup ( chopped very finely or crushed in a pestle and mortar)
Corn flour ... 1 tbsp
Ajinomotto .. a pinch (optional..as some people believe it to be harmful for health)
Vinegar ...... 1 tbsp.
Oil ............ 1 tbsp.
Method:

1. Heat 1 tbsp. oil in a pressure cooker. Tip in the shredded chicken and saute for a minute until the colour of the chicken becomes white.
2. Add 3 cups of water and a little salt. Close the cooker and cook for 2-3 whistles. Open after it cools.
3. Dilute the corn flour with a little water and stir in. Add the ajinomotto and vinegar. Check the salt.
4. When it is almost done, add the freshly crushed coriander leaves. Cook it for one boil.
Add a pinch of black/white pepper before serving.
Makes 1 big bowl.
Linking to:
The Master Chef Contest @ You too Can Cook - Indian food Recipes

Guest Quest @ - Amina Creations

Chicken Feast @ My Spicy Kitchen

PUMPKIN CURRY

2012-05-29T09:47:00.000-03:00

This curry is adapted from - HERE. I have made some changes according to my taste. I don't like curries with a sweeter taste, so I skipped adding the jaggery and flavoured it with sambar powder for variation .. and I made it with gravy since I was serving it with rice.

Ingredients:
Pumpkin ... 1 cup ( cut into pieces)
Onion ....... 1 medium ( chopped finely)
Tomato .... 1 (cut into pieces)
Green chillies .. 1-2
Ginger .......... 1 tsp (grated)
Garlic ............ 1 tsp (crushed)
Turmeric powder .. 1/8 tsp.
Coriander powder .. 1/2 tsp
Cumin powder ...... 1/4 tsp
Red chilli powder .. 1/4 tsp
Salt
Oil
For Tempering:
Mustard seeds ... 1/2 tsp
Cumin seeds ...... 1/2 tsp
Asafoetida ......... a pinch
Curry leaves ...... 1 sprig
Dry red chillies ... 1
Method:

1. In a pressure cooker, heat a little oil and add the tempering ingredients. When they crackle, tip in the ginger, garlic and onion. Saute for a minute.

. Now add the pumpkin pieces and tomato. Add the salt and all the spice powders mentioned above. Saute until the tomato is blended.
3. Add 2 cups water and close the pressure cooker. Cook for 2-3 whistles.
( Add less water if you want the dry consistency. If you are cooking in a pan you need to add sufficient water and simmer it for a longer time until the pumkin is cooked)
Linking it to:
ABC Series : Gourds @ Ramya's Recipe

Fruit/Veggie a month- Pumpkins @ Ruchika Cooks & Mharo Rajasthan's Recipes

Book Marked Recipes-Every Tuesday Volume 87 @ Mharo Rajasthan's Recipes

TWO-WAY POMFRET GRILLED

2012-05-29T01:00:00.001-03:00

Ingredients:
Pomfret or any fish with a single bone
Mint chutney* ....6-8 tbsp. (depending on the size of the fish)--
(See mint chutney recipe - HERE
Tandoori masala - 1 tsp
( See home-made Tandoori Masala recipe - HERE)
Garam masala .... 1 tsp. ( See Garam Masala recipe - HERE)
Turmeric powder .... 1/2 tsp.
Hung curd ....... 5-6 tbsp.
Red chilli powder..... 1 tsp.
Red food colour ...... a pinch
Salt to taste
Method:
1. Remove carefully the center bone of the fish and give cuts lightly on top.(both sides)

2. Clean and spread the mint chutney inside.

3. Mix all the other ingredients in tandoori masala and rub it on the fish.
4. Grease the baking tray and grill the fish 30-40 minutes, turning it once.
Linking to:
Guest Quest @ - Amina Creations

CC: Mom's Recipe @ Shrav's Culinary Concepts

Hearth & Soul Blog Hop 5/29 @ Elsa Cooks

KAALI DAL / DAL MAKHANI

2012-05-28T07:30:00.000-03:00

Ingredients:
Black urad dal ..... 1 cup
Rajma .................. handful
Onion ................... 1 chopped
Tomato ................ 1 chopped
Green chillies....... 1-2
Turmeric powder ...1/2 tsp.
Ginger paste............. 1tbsp.
Cream ....................... 2 tbsp.
Salt to taste
Oil
For tempering:
Ghee or butter ......... 2 tbsp.
Crushed garlic............ 5-6 pieces
Garam masala ........... 1 tsp.
Red chilli powder .......1/2 tsp.
Method:
1. Soak the rajma and urad dal, preferably overnight or at least 6-7 hours and boil it.
2. In a pan, take a little oil and fry the onion till golden brown. Add ginger paste, tomato, green chillies and a little water to cook. Let it cool and grind it.
3. Add the boiled dal to the onion paste. Add salt, turmeric powder and about 1 or 1 and half cups water and let it simmer.
4. Now add the cream and mix it well.
5. In a small pan, heat the butter or ghee, add the crushed garlic, saute it and off the gas. While the ghee is still hot add the garam masala and red chilli powder. Mix the tempering to the dal.

Linking it to:MLLA # 47 - @ The Well Seasoned Cook & Mharo Rajasthan's Recipes

CC: Mom's Recipe @ Shrav's Culinary Concepts

TANDOORI CHICKEN

2012-05-28T05:30:00.000-03:00

Ingredients:
Chicken .... 1/2 Kg
Ginger garlic paste ....1 tbsp.
Curd ....1/4 curd
Orange red food colour
Salt to taste
Tandoori masala powder ....1tbsp *
(see recipe in spice powders)
Method:
1. Mix all the ingredients in a bowl.
2. Clean the chicken pieces, rub the masala and marinate for 4-5 hours.
3. Pre-heat the oven at(200 degrees C)and roast the chicken for 30-40 minutes turning it once.

4. For chicken tikka use the same marination and boneless chicken cubes.
Tip: When the chicken is done, hold the pieces over gas using the tongs to give it a burnt (tandoor/restaurant) look.
Linking to:
Guest Quest @ - Amina Creations

MIXED VEGETABLES AND RAJMA SABZI

2012-05-26T20:45:00.000-03:00

Ingredients:
Rajma .... 1 cup ( soaked and boiled)
Potato ..... 1 smal (peeled and cubed)
Cabbage .. 1/2 cup ( cut into cubes)
Bell pepper/capsicum .. 1/2 cup (cut into cubes)
Onion .............. 1 medium (sliced)
Tomato ............ 1 cut into cubes
Ginger ........... 1 tbsp (grated)
Garlic ............ 1 tsp (crushed)
Green chillies .. 1-2
Turmeric powder ... 1/4 tsp
Cumin powder .... 1/2 tsp
Coriander powder .. 1 tsp
Red chilli powder ... 1/4 tsp (add more if you like it spicier)
Kasoori methi ........ 1 tsp
Salt
Oil
Method:
1. Soak the rajma for few hours or over-night and boil them with little salt. Set aside.
2. In a pan heat oil and saute the onion. Tip in the ginger, garlic, green chillies and tomato.
3. Next add the cubed vegetables, salt and spice powders. Simmer on low flame until cooked. Sprinkle little water if needed.
4. Now stir in the boiled rajma and mix. Sprinkle the kasoori methi.
Serve with rotis/naans/parathas.
Linking it to:MLLA # 47 - @ The Well Seasoned Cook & Mharo Rajasthan's Recipes

CC: Mom's Recipe @ Shrav's Culinary Concepts

CHICKEN SATAYS WITH PEANUT SAUCE

2012-05-26T06:25:00.000-03:00

Ingredients:
Chicken fillet ... 200 gms
Satay sticks
Light soy sauce ... 2 tbsps
Lime juice ........... 1-2 tbsps (as per your taste)
Garlic paste ........ 1 tsp
Sesame oil .......... 2 tsps. ( you may use any other oil too)
Salt ... a pinch or two, because soy sauce is already salty.
PEANUT SAUCE - click HERE to see the recipe.
Method:
1. Clean the chicken and cut into small pieces.
2. Soak the satay sticks in water for a few hours.( this is done to avoid them from burning while grilling)

3. Marinate the chicken pieces with all the ingredients except peanut sauce. (for few hours)

4. Thread the chicken into the sticks.Cook them under a pre-heated grill for about 3-5 minutes on each side or until done.
Serve immediately with hot peanut sauce. You can prepare the sauce a day before and refrigerate it. Reheat it before serving.

Linking to:
Chicken Feast @ My Spicy Kitchen

Guest Quest @ - Amina Creations

AZUKI BEAN CURRY

2012-05-25T10:40:00.000-03:00

Azuki beans are small red in colour and tiny (approx. 5 mm). They are grown throughout East Asia and Himalayas. In some parts of India they are referred to as "Red Chori". In Punjab it is called "ravaa'n" and is a common ingredient of chaat. In Marathi, it is known as 'Lal Chavali (लाल चवळी)'- literally means 'red cowpea.'In Gujarat, it is known as 'chori'. In Japan it is the second most popular legume after the soyabean.
Azuki beans are a good source for a variety of minerals like magnesium, potassium, zinc and folic acid.

Information source: Wikipedia.

Ingredients:

Azuki .... 1 cup ( soak for 2-3 hours)
Onion .... 1 cup ( chopped finely)
Tomatoes ... 1 (or) 3 tbsp. tomato puree
Ginger garlic paste .... 1 tbsp.
Red chilli powder ...... 1/2 tsp.
Turmeric powder ..... 1/2 tsp
Coriander powder ...... 1 tsp
Cumin powder ............ 1 tsp
Salt .............. to taste
Oil ..
Coriander leaves ... to garnish
Method:
1. In a pressure cooker add a little oil. Saute the ginger garlic paste.

2. Add the chopped onions and fry till golden brown colour.

3. Now tip in the tomatoes ( I used tomato puree. it gives a nice colour to the curry) Add half a cup of water and simmer until the onion is cooked.

4. Drain the water from azuki beans and add them to the onion paste along with the dry spice powders and salt.

5. Pour one and half to two cups water (depending on the gravy you want to have) and pressure cook for 5-6 whistles. After opening the cooker, check the beans. Cook further more if needed.

(It depends on how long you have soaked the beans )
6. Garnish and serve with rotis or rice.
This is just a simple curry. You can make a lot of variations by adding different masala pastes or powders.
Note: I find this as a substitute to Maah ki dal/Kali Dal/Whole urad dal, because in Brazil we don't get Indian lentils. It just tastes very much the same when cooked like 'makhani dal'.
Linking it to:MLLA # 47 - @ The Well Seasoned Cook & Mharo Rajasthan's Recipes

PUFFED QUINOA KANDA POHA STYLE

2012-05-25T04:05:00.003-03:00

Poha is not available in Brazil. So I tried out puffed quinoa in the same way and it turned out very delicious. I made it plain without adding potato like we do in kanda poha. For variation you can add boiled vegetables like peas, carrots, beans or potato which is usually done.
Ingredients:
Puffed quinoa ... 3 cups
Onion .............. 1 small (chopped finely)
Green chillies ..... 1-2 (chopped finely)
Crushed ginger ... 1/2 tsp (optional)
Grated ginger ..... 1/2 tsp
Turmeric powder .. 1/8 tsp
Cumin powder ...... 1/4 tsp
Coriander powder ... 1/4 tsp
Salt ................. to taste
Lemon juice
Coriander leaves ... handful
Oil
For tempering:
Mustard seeds ... 1/2 tsp
Cumin seeds ..... 1/2 tsp
Asafoetida ........ a pinch
Curry leaves ...... few
Method:
1. Wash the puffed quinoa in a colander under running water. Set it aside.
2. In a pan heat a little oil and add the tempering ingredients.
3. When they crackle, add the chopped onion, garlic, ginger and green chillies. Saute for a minute or two and add all the dry spice powders and salt.

4. Tip in the quinoa from the colander and mix gently.
5. Squeeze a little lemon juice and garnish with coriander leaves.
Serve hot.
This makes a good breakfast dish or an evening snack.

Linking to:
Friday favourites - week 117 @ Simply Sweet Home
Guest Quest @ - Amina Creations

Show me your Hits: Iron Rich Foods@ Spicy Treats & Erivum Puliyum

FFNFF .. @ Priya's Now Serving & Sizzling Tastebuds

CHICKEN KEEMA BIRIYANI

2012-05-24T08:54:00.013-03:00

Ingredients:
Chicken Keema/Mince .... 200 gms.
Rice .................... 2 cups
Eggs ................. 2 (hard boiled to garnish)
Onions ................ 1 big ( about 1 cup sliced)
Tomatoes ............ 1
Green chillies ..... 1-2 (as per your preference)
Mint leaves ......... handful
Coriander leaves .. handful
Garlic paste ......... 1 tsp
Ginger paste ....... 1 tsp
Cardamoms ...... 2-3
Laung/cloves .... 2-3
Bay leaf ........... 1
Cinnamon stick .. 1" piece
Yogurt .............. 1/2 cup
Orange food colour .. a pinch
Turmeric powder .. 1/4 tsp
Coriander powder .. 1/2 tsp
Cumin powder ....... 1/2 tsp
Red chilli powder ... 1/2 tsp
Garam masala ....... 1/2 tsp
Biriyani Masala ...... 1 tbsp ( I use the Shan Sindhi Biriyani Masala, available in the Indian grocery stores in USA)
Salt
Oil
Method:
1. Heat oil in a pan and add the sliced onion.
2. Saute for 5 minutes and add the tomato, chillies, garlic-ginger pastes and the cleaned chicken mince.

3. Stir-fry until it is brown and cooked, adding the cumin, coriander, turmeric,chilli, garam masala powders and salt.

4. In a bowl beat the curd/yogurt and mix the finely chopped coriander and mint leaves and biriyani masala.

5. To make the rice, heat some oil and tip in the whole cardamoms, cloves, bay leaf and cinnamon stick.

6. When they leave out aroma, add the washed and soaked rice. Saute and add salt and three and half cups of water. (little less than double, because we will add curd while layering) Cook until done.

7. In a small bowl take little cooked rice and add the kesari/orange food colour.

8. In a pyrex serving dish, layer the biriyani. First white rice, the keema, yogurt with greens-biriyani masala and spoon a little coloured rice. Pour hot oil on each layer. Repeat this again until the rice and mince are used up.

9. Cover it with a foil and keep it in a pre-heated oven for dum. about 5-7 minutes. You can even layer it in a different pan and keep for dum on the gas, low flame keeping the pan on a tawa/griddle.
Garnish with boiled eggs before serving. It can be served with raita or Mirch ka Salan.
Linking to:
CC: Mom's Recipe @ Shrav's Culinary Concepts

Chicken Feast @ My Spicy Kitchen

AWARDS - 29

2012-05-24T05:58:00.003-03:00

These Awards are from - Supriya's Rasoi
Thank you Supriya, for sharing these awards with me.
Dear friends, I would like to share these awards with each and every one of you. Please accept the awards and post them on your blogs.

SOYA PALAK CURRY

2012-05-23T11:43:00.000-03:00

Ingredients:
Spinach (palak) .... 1 bunch
Soya chunks .......... 1 cup
Yogurt .................. 3-4 tbsps
Onions .................. 2
Green chillies ........ 1-2
Tomato ................. 1
Mint leaves ........... handful (optional)
Coriander leaves ... handful
Ginger garlic paste ... 1 tbsp
Cumin seeds .......... 1 tsp
Turmeric powder ... 1/4 tsp
Coriander powder .... 1 tsp
Cumin powder .......... 1 tsp
Salt ................. to taste
Oil
Method:

1. Soak the soya chunks in hot water for 1 hour. Squeeze out the water completely and marinate them with yogurt, salt, turmeric powder and a little ginger garlic paste.
2. Wash and chop the palak leaves. In a pan heat a little oil.Crackle the cumin seeds and add one sliced onion. Stir fry and add a little salt and palak and simmer for a few minutes.

3. Grind together (coarsely) one onion, mint and coriander leaves and green chillies

4. Heat a little oil again and stir in this mixture. Add the ginger garlic paste, tomato and the dry masalas. Stir it for 3-4 minutes and add the tomato and the marinated soya chunks. Simmer for 6-7 minutes stirring in between until the soya chunks are cooked.(sprinkle a little water if needed)

5. Mix the cooked palak and again simmer for a minute.

This goes to:
CWS - Soyabean @ - Anu's Healthy Kitchen & Priya's Versatile Recipes

PEANUT SAUCE

2012-05-22T11:02:00.009-03:00

Ingredients:
Peanuts ..... 100 gms. - (about 1 cup) roasted
Onion ....... 1 small
Garlic paste .. 1 tsp
Ginger paste ... 1 tsp
Sambal Oelek ... 1 tsp ( see Sambal Oelek recipe - HERE ) or - you may use 2 fresh red chillies instead.
Light soy sauce ... 1 tbsp
Lemon juice ...... 1-2 tbsps
Tomato ketchup ... 1 tbsp
Salt ...... to taste
Water.......... 1 cup
Oil ... 2-3 tbsps.( preferably peanut oil)
Method:
1. Crush the peanuts.
2. Combine all the ingredients except oil, in a food processor and blend until smooth.

3. Heat oil in a pan and pour out the sauce.

4. Cook for 4-5 minutes, stirring occasionally until the sauce has thickened.
It can be used for satays or a dipping sauce for vegetables (gado-gado)
This recipe is adapted from STEP-BY-STEP- INDONESIAN COOKING( Periplus Mini Cookbooks)

I have made some changes to it. The original recipe calls for shrimp paste and mango chutney. I have used tomato ketchup instead and added a little salt.(the shrimp paste contains salt..since I skipped it I added salt)
I have also cooked the sauce with oil as it can stay longer and tastes better.
Linking this to: Book Marked Recipes-Every Tuesday Volume 87 @ Mharo Rajasthan's Recipes

MLLA # 47 - @ The Well Seasoned Cook & Mharo Rajasthan's Recipes

MALPURA

2012-05-22T05:30:00.001-03:00

Ingredients:
Whole wheat flour... 1 cup
Sugar .................... 1/4 cup ( you can adjust according to your preference)
Baking powder ..... 1/4 tsp
Cardamom powder .. 1/8 tsp
Fennel seeds ............. 1 tsp
Black pepper corns (whole) ... 8-10 (optional)
Oil ... to fry
Method:

1. Mix the flour with all the ingredients except oil. You can use water or milk (or both) for mixing.

2. Heat oil in a frying pan and pour a little batter (in circular motion) with serving spoon. Fry the malpuras to a golden colour.

These are usually served as an accompaniment with Sindhi Kadhi Chawal.

Linking to:
CC: Mom's Recipe @ Shrav's Culinary Concepts

SYF & HWS Series - Fennel Seeds @ Palakkad Chamayal @ Anu's Healthy Kitchen

Guest Quest @ - Amina Creations

PLAITED SAMOSAS

2012-05-21T06:30:00.001-03:00

Ingredients:

For the dough:
White flour ..... 2 cups
Oil ................... 2 tbsp.
Ajwain ............. 1/2 tsp.
Salt to taste
Knead the dough and set it aside.
For the filling
Potatoes ............. 4-5
Green peas ........ 1/2 cup (boiled)
Coriander powder .. 1 tsp.
Cumin powder ........ 1 tsp.
Turmeric powder ... 1/4 tsp.
Chilli powder ........... 1/2 tsp.
Cumin seeds ............ 1 tsp.
to taste
Coriander leaves
Oil for frying
Method:
1. Boil the potatoes, peel and cut into small pieces.
2. Heat 1 tbsp oil and fry the cumin seeds and add the all the ingredients for the filling. Mix well and let it cool.
3. Take a little dough and roll it into an oval shape.

4. Place a little filling in the middle (lengthwise).
5.With a knife, give cuts on the sides, slanting downwards.

6. Now moisten the tips and start plaiting the cuts over the filling.
7. Deep fry and serve hot with mint chutney or chilli sauce.
Linking to:
Guest Quest @ - Amina Creations

CC: Mom's Recipe @ Shrav's Culinary Concepts

BAKED POTATO KIBBE WITH ZATAR

2012-05-20T06:00:00.003-03:00

Ingredients:
Bulgur (crushed wheat) 2 cups
Potatoes ......... 4 medium boiled
Onion ......... 1 medium (chopped finely)
Dry mint ..... 1 tsp. ( optional)
Cinnamon powder... 1/2 tsp
Black pepper powder .. 1/2 tsp
Baking powder ......... 1/4 tsp
Salt ......................... to taste
Oil... 5-6 tbsps (preferably olive oil)
For the filling:
Onion ..... 1 medium

Zatar ....... 1 tbsp. (zatar is a Middle Eastern spice/condiment - a combination of sesame seeds, dried sumac, salt, thyme and other herbs)

Walnuts or pine nuts 1/2 or 3/4 cup (Crushed)
Method:

1. Soak the crushed wheat with enough water just to cover it. After a few hours the water would have been soaked by the wheat. The texture should be grainy, not mushy. (If you think you have added more water drain it out)

2. Boil the potatoes and mash them.

3. In a food processor or by hand mix the wheat and potato, adding salt, baking powder, black pepper, cinnamon powder and dry mint. Divide it into 2 parts.

4. In a pan heat a little oil and saute the onion for a minute until translucent. Add the zatar spice and crushed walnuts or pine nuts. Mix well and set aside.

5. In a baking tray, pour about 2 tbsps oil and spread evenly.Take half of the mix and spread it.
6. Spread the filling over it and the remaining wheat and potato mix on top. Press it evenly and drizzle 2 tbsps. of oil all over. Spread the oil with the back of the spoon or pastry brush.

7. Slide the knife through the mix and cut into desired sized cubes or diamond shapes.

8. Bake until it turns brown. ( about 30-35 minutes)

PS: The baking time generally varies a little depending on the size of the oven and quantity.
Linking to:
Bake Fest @ Now Serving & Zesty Palette

I love Baking # 4 @ - Tickling Palates

Guest Quest @ - Amina Creations

Flavours of Lebanon - @ Sara's Corner & Simply.Food

FFNFF .. @ Priya's Now Serving & Sizzling Tastebuds

Hearth & Soul Blog Hop # 101 @ - Zesty South Indian Kitchen

BABA GANOUSH

2012-05-19T07:45:00.001-03:00

This is another popular dip from Middle East like hummus, made with eggplant also served with pita bread.
Ingredients:
Brinjal/eggplant - 1 big
Garlic paste ........ 1 tbsp
Tahine ................ 1 tbsp
Parsely .............. 1/4 cup ( chopped)
Mint ................. a few leaves
Green chilli ........... 1 (chopped) My addition to make it a bit spicy.
Salt........ to taste
Lemon juice ......... 2-3 tbsps.
Olive oil
Method:

1.Pierce the brinjal/eggplant with a fork or knife and roast it on gas flame until the skin turns out black.

2. Peel the skin and seperate the pulp.

3. In a food processor grind all the ingredients.
4. Remove in a bowl and drizzle a little more olive oil. Serve chilled with pita bread.

This goes to:
Guest Quest @ - Amina Creations

Flavours of Lebanon - @ Sara's Corner & Simply.Food

CHICKEN STEW WITH VEGETABLES AND QUINOA

2012-05-18T16:05:00.000-03:00

Ingredients:

Chicken ... 50 gms. (cut into small pieces) about 1/2 cup

Assorted vegetables .. 150 gms (cut into pieces) about 1 & 1/2 cups
( I have used carrot,green beans, potato, zucchini, red, green & yellow bell peppers/capsicums, onion, tomato)....... take any vegetable that is available at home.

Quinoa flakes ..... 1 tbsp
Cinnamon ......... 1 small piece
Cloves .............. 2-3
Bay leaf ........... 1
Turmeric powder ... a pinch
Salt
Oil .... 1 - 2 tbsps
Chicken stock/vegetable stock/water ... 2 - 3 cups
Method:

1. Heat oil in a pressure cooker. Add the whole spices and quinoa flakes.

2. Fry for half a minute. Tip in the chicken. Saute for 1 minute and add all the vegetables, turmeric and salt.

3. Add the stock or water and pressure cook it for 3-4 whistles.
4. Let it cool. Open the cooker and mash slightly. Adjust the consistency of the stew as per your preference. Grind some fresh black pepper before serving.
Linking to: Chicken Feast @ My Spicy Kitchen

MEAL OF THE MONTH (May)

2012-05-18T04:48:00.009-03:00

This month I am choosing a meal from the state of Nizam, Hyderabad !
Hyderabad History is very rich and interesting and so is the Food...

Breakfast
UGGANI

This is made with puffed rice quite similar to Kanda Poha. It can be served as a breakfast or an evening snack too.

Lunch
SHAHI HYDERABADI BIRIYANI

This rich Mutton/Chicken Biriyani is usually served with raita and
MIRCHI KA SALAN

Dinner
DUM KA MURG

This preparation is called dum. The lid is sealed with dough and the chicken is cooked on a very low flame for few hours...hence the name...DUM KA MURG !
It can be served with Rumali roti, Naan or Paratha.

Dessert
SWEET BREAD COINS
This is my innovative version of Shahi Tukda.

Sending this to the event: Meal of the Month @ - Chef Al dente

NASI GORENG

2012-05-17T07:05:00.001-03:00

This spicy Indonesian rice dish is a main meal on its own.
Ingredients:
Rice .......... 1 - 1 & 1/2 cups
Prawns ....... 100 gms. (cleaned and deveined)
Chicken ...... 100 gms (shredded)
Eggs ............ 1
Carrot ......... half (julienned)
Garlic ......... 1 tsp (crushed)
Sambal oelek .... 1 tbsp (see recipe - HERE)
Dark soy sauce .... 1 tbsp
onions .... handful (chopped finely)
Salt ............. to taste
Oil ............ 2-3 tbsps
Method:
1. Boil the rice adding salt. Strain and set aside to cool.

2.Beat egg with a little salt and cook on a non-sticky pan on low heat. Roll it and cut into thin strips.

3. Heat oil in a wok and saute the garlic. Add the chicken and prawns. Stir fry until the colour changes.

4. Now add half of the julienned carrot, spring onion, sauces and stir in the rice. Mix well.

5. Garnish with omelette strips and the remaining carrot juliennes and spring onion.

Linking to: Chicken Feast @ My Spicy Kitchen

BEAN AND BELL PEPPER STIR FRY/SALAD

2012-05-16T06:30:00.000-03:00

Ingredients:
Beans ....... 1 cup ( boiled with salt)
Bell peppers ... 1/4 cup of red, yellow and green (sliced)
Onion ........... 1 small ( sliced )
Garlic .......... 1/2 tsp
Fresh red chillies .. 1-2 (chopped finely)
Cumin seeds .... 1 tsp. (roasted & crushed)
Parsley ............ 1/4 cup (chopped finely)
Vinegar/ lime juice ... 2-3 tbsps. (as per your taste)
Salt ... to taste
Olive oil ... 2 tbsps.
Method:
1. Soak the beans overnight and boil them with salt. Drain and set aside.

2. In a pan, heat oil and add the garlic and onion. Saute and add the bell peppers (capsicums).

3. Saute for a minute. Do not over cook.The bell peppers have to be crunchy.

4. Stir in the beans and add the tempering, red chillies and parsley. Check the salt and squeeze the lemon juice and mix.

This can be served warm or cold...with a dash of tabasco or chilli flakes...as you like it.

Linking it to:
MLLA # 47 - @ The Well Seasoned Cook & Mharo Rajasthan's Recipes

Guest Quest @ - Amina Creations

Show me your Hits: Iron Rich Foods@ Spicy Treats & Erivum Puliyum

QUINOA FLAKES UPMA

2012-05-15T05:30:00.000-03:00

These days we come accross many products of quinoa on the shelves in the market. I picked up a packet of quinoa flakes. So many things can be experimented with these flakes. Today I'm trying out upma.

Ingredients:
Quinoa flakes ... 1/2 cup
Onion ........... 2-3 tbsps . chopped finely
Green chillies .. 1-2
Coriander leaves .. 1-2 tbsps (chopped)
Curry leaves ... a sprig
Mustard seeds .. 1 tsp
Cumin seeds ... 1 tsp
Asafoetida ...... a pinch
Dry red chillies .. 1 broken into pieces
Turmeric powder .. 1/8 tsp.
Salt ...... to taste
Oil ......... 3-4 tbsps
Method:

1. Heat 2 tbsps oil in a pan. Add the asafoetida, mustard and cumin seeds. when they cracle add the broken dry red chillies and curry leaves.

2. Now add the onion, green chillies and saute. Tip in the quinoa flakes and keep stirring for a minute or two.

3. Add the salt, turmeric powder. Stir in one and quarter cups of water,(little more than double) preferably hot. Keep stirring to avoid lumps. At this stage add a spoon of ghee/oil . Add the coriander leaves and simmer for a minute.
Serve hot.
This can be eaten even without a chutney. For variation you can add some vegetables like carrot and green peas.

This goes to:
Hearth and Soul blog Hop #100 @ Zesty South Indian Kitchen

Let's Party " Breakfast" @ Divya's Culinary Journey & My Cook Book

This goes to: Guest Quest @ - Amina Creations

Spot light : "Breakfast Ideas"@ Cuisine Delights & Recipe Junction

GRILLED GREEN MASALA FISH

2012-05-14T15:30:00.000-03:00

Ingredients:
Fish fillet ... choose any fish with the center bone removed.
Garam masala..... 1 tsp
Cumin powder .... 1/2 tsp.
Turmeric powder .. 1/4 tsp
Salt
Oil
Lemon juice
Green Masala ... for marination (See recipe -- HERE )
Method:
1. Wash the fish fillet and sprinkle salt, turmeric and lemon juice.
2. Marinate with green masala and set it aside.
3. Before grilling, sprinkle the cumin and garam masala.
4. Grill in the oven for 20 - 25 minutes, depending on the size of the fillet.
Small and thin fillets will be done in 15 minutes.
Serve with any vegetables or salads of your choice.
Linking to:
CC Mom's Recipe @- Shrav's Culinary Concepts

Guest Quest @ - Amina Creations

BABY ZUCCHINI CURRY

2012-05-14T07:00:00.000-03:00

I found these little baby zucchinis in the market. Just look at them, aren't they looking cute with yellow tips.

I had never cooked anything with zucchini, nevertheless I bought them. Tried out a simple curry with almond gravy.
Here's the recipe.
Ingredients:
Baby Zucchinis ... 200 gms
Onion ............. 1 medium
Almonds ......... 8 - 10
Green chillies ... 1 - 2
Turmeric powder .. 1/8 tsp
Cumin powder ...... 1 tsp
Lemon juice .......... 1 tbsp.
Salt ........... to taste
Oil
Method:
1. Wash the zucchinis and give a slit from top. Sprinkle salt and half fry them. Set aside.

2. In a grinder, first grind the almonds into powder and add the onion, garlic and green chilli.

3. Heat a little oil in a pan and fry the ground paste on low flame taking care not to make it brown.

4. Add salt, turmeric and cumin powder. Tip in the fried zucchinis.

5. Add a very little water and simmer for a few minutes. Finally squeeze the lime juice.
Serve with rotis/naans.
I have not added any cream to the curry to keep it light.

Linking it to:
ABC Series : Gourds @ Ramya's Recipe