Ranji's Kitchen Corner

CHICKEN STIR FRY

2011-12-07T15:08:00.000-05:00

Chicken is an ingredient that i love to cook with. Most of the time i try to make something new with it. I have prepared many variations of chicken stir fry over the yrs, peppery chicken ,a herb chicken fry among the popular ones in the family.This one is the simplest of them all with salt ,pepper and a dash of chilli pdr being the only spices added.I also coated the chicken with some all purpose flour for some crispiness and a change of texture. They are quick to prepare and tastes absolutely delicious. Great as appetizers.

INGREDIENTS

Chicken tenders - 4 strips, cut to bite size pieces
Salt and pepper
Chilli pdr - 1/2 tsp
All purpose flour -enough to coat the chicken
Onions - a medium size,sliced
Curry leaves - 1 sprig
Oil - 1 1/2 tbsp

METHOD

Marinate the chicken with salt,pepper and chilli pdr.Coat it well with some flour.Leave it aside.Heat oil in a wide cast iron skillet.Slowly add the coated chicken.Shallow fry the chicken pieces until brown on both sides.Transfer it to plate.In the same skillet add the sliced onions and curry leaves.Add salt and pepper.When it becomes slightly brown add the chicken pieces.Stir fry for a minute or two.Serve warm as appetizers.

ENJOY!!!

FISH PICKLE

2011-11-03T14:08:00.000-04:00

My quest to make Fish Pickle goes back to my college days where I had the oppurtunity to eat the best fish pickle i ever had. Unfortunately that was the only time.I have lived in kerala my whole life and Fish Pickle being one of the most popular items there, its surprising to me that i havent had it even ones.

Also in this cold weather when you are looking for things to keep yourself warm pickles definitely helps.The fish pickle i made is quite different from the one i had.Its equally good nevertheless.Its fairly simple and quick to make.It took me just about less than 30 mins to make it from start to finish.I made a small batch.Now that i am done i wish i had made more.Its finger licking,lip smacking delicious.Its that good.Very very addictive.

INGREDIENTS

Fish fillet - 1, any white fish, I used tilapia,Sliced
Shallots - 5-6 nos, sliced thin
Ginger - 1 1/2 tbsp , julienned
Garlic - 4-5 cloves, slliced thin
Kashmiri red chilli pdr - 2 tbsp + 1 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - 2-3 sprigs
Asafoetida - a big pinch
Salt and pepper to taste
Oil - 1 1/2 tbsp + 1 tbsp

METHOD

First Marinate the sliced fish with 2 tbsp of chilli pdr,sat and pepper.Keep aside for 15-20 mins.
Heat some oil in a wide pan.Shallow fry the fish pieces. Sprinkle some asafoetida on top and transfer it to a bowl.In the same pan pour the rest of the oil and when its hot add mustard seeds.When it starts to pop add curry leaves,ginger,garlic and shallots.Add salt.When it starts to become light brown add the rest of the chilli pdr.Dont add any water..Lower the flame and stir for a minute until fully incorporated.Add the fried fish to this and mix well.Serve immediately ,warm or cold with some rice.

ENJOY!!!

CHEWY PEANUT BUTTER COOKIES

2011-11-01T13:22:00.000-04:00

I love to snack on peanut butter sandwich (without the jelly) anytime, especially if its chunky peanut butter. Its very filling and so nutritious that i sometimes replace my meal with a peanut butter and banana sandwich.It's really delicious.So absolutely no surprise that i made these cookies.These cookies are chewy with a perfect crunch to it.All you need is a glass of milk to dunk it in :).

INGREDIENTS

Chunky peanut butter -- 1 cup( can also use smooth one too, add nuts in the end for the crunchiness)

Sugar - 1/3 cup
Brown sugar - 1/3 cup, tightly packed
Egg - 1
Milk - 2 tbsp
Vanilla extract - 2 tsp
All purpose flour - 2 tbsp
Baking powder - 1 tsp
baking soda - 1/4 tsp

METHOD

Preheat oven to 350 deg F.Mix together flour,baking powder and soda in a bowl.Keep aside.In another bowl,using a beater ,cream together peanut butter,sugar and brown sugar until well combined. Add the egg and beat again.Now add the milk and vanilla extract. Beat it until its all mixed together.Do not over beat.Stir in the flour mixture.Line a cookie sheet with aluminium foil.Grease your palm with some oil.Make lemon size balls of the dough and put it on the sheet.Press it a little.Leave enough space between each balls for the cookies to spreaad. Bake for 10-12 mins until golden brown. Let it cool for 10-15 mins before eating.

ENJOY!!!

HERB - CRUSTED FISH

2011-09-21T13:17:00.000-04:00

I love fish, can have it every single day.Most of the time i try making the kerala type fish dishes like fish molay or meen pollichathu or fish fry. For me making those dishes are really tough because even though they are edible they dont come close to perfection.But this one is as perfect as it can be.Credit goes to my brother who taught me to cook this. I never thought such simple ingredients could make a fish so tasty. He served it on top of some caramelized onions and pepper. YUMMY!!!Its melt-in-your-mouth delicious. Its great as an appetiser.My l'il one loves it too. This is just one of the many tasty dishes i got out of my brother, hoping for more :).

INGREDIENTS

Fish fillet - 1-2 nos(i used tilapia. You can use any white fish like catfish or flounder)
Dry oregano
Dry thyme
Dill weed
Salt and pepper
Oil
No particular measurements just spread as much or as less as you want.
(You can use any combination of dry herbs that you have in your pantry)

METHOD

First clean the fish and wipe it dry.Apply some oil on both sides of the fish to help the herbs and salt stick to it.Put salt,pepper,and herbs all over the fish on both sides.Press it gently so tht they stick well to the fish.

Heat a tbsp each of butter and oil in a wide cast-iron skillet.When its smoking hot put the fish in the skillet and let it cook for couple of minutes on both sides.This fish cooks pretty fast.Transfer it to a paper towel to absorb the extra oil. Serve warm on the side of white rice or as an appetizer.

PANEER CASHEW CURRY

2011-09-16T18:32:00.001-04:00

Paneer is one of my favorite ingredients to cook with.Every time i make some paneer at home i want to cook something different.This time as the title says i combined paneer and cashews.Here the Paneer/cottage cheese is cooked in a combined onion ,tomato and cashew gravy.This is one of the tastiest dish i have cooked.Simply melts in your mouth.The green bell pepper compliments the paneer well.

INGREDIENTS

Paneer cubes - 20 nos
Onions - 2 medium size , diced
Tomatoes - 2 medium size, diced
Green bell pepper - 1 medium size, diced
Frozen green peas - 1/4 cup
Ginger- Garlic - 1 tbsp, finely chopped
Green chillies - 3 nos ,slit
Curry leaves - 1 whole sprig
Broken Cashews - 3 tbsp, divided 2 + 1
Cumin seeds - 1 tsp
Turmeric pdr - 1/2 tsp
Chilli pdr - 1/2 tsp
Coriander pdr - 1 tsp + 1/2 tsp
Sugar -1/2 tsp
Salt to taste
Oil,Butter
Water as reqd

METHOD

First we need to brown the paneer cubes.For that spread some butter on the bottom of a pan.Put the paneer cubes on it and brown 2 sides of the cottage cheese/paneer.Remove and keep it aside.

Next step is to prepare the gravy.For that heat some oil in a pan.Add finely chopped ginger garlic, green chillies and curry leaves.Saute for a few secs.Add chopped onions and some salt.Let it caramelize.Then add turmeric pdr,chilli pdr and coriander pdr.Saute for a minute.Now add the diced tomatoes.Let it cook for some time.Check salt.Transfer the contents into a food processor ,add 2 tbsp of cashews and enough water to help grind it smoothly.Keep aside.

In the same pan heat a tsp of butter and oil.Add cumin seeds and 1/2 tsp of oriander pdr .Then add the diced green bell pepper and the remaining broken cashews.Add salt.Saute until the pepper is slightly soft.Add the frozen peas.Saute until the peas get warmed up.Add the onion tomato gravy.Pour enough water to make the consistency thin.Stir in the Paneer cubes.Cover and let it simmer for 5-8 mins.Serve warm with rotis,rice,bread.

ENJOY!!!

THIKSANI BAJJI/ MULAGA BAJJI/ CHILLI FRITTERS

2011-09-08T10:58:00.001-04:00

Weatherwise its been so dull the last couple of days, continuous rains and still going on.Days like this i crave to have something spicy. Most of the time i would settle for a bowl of hot soup or some spicy curry on the side. But this time when there were some ready-to-be-picked banana peppers in my garden, i just couldnt resist making these spicy Chilli Fritters to go with my hot cup of coffee.No doubt they were absolutely perfect.

Chilli Fritters also brings back fond memories of my childhood tirupati trips with my family.After getting a good darshan dad used to buy us these freshly made fritters from the small food stalls there.They fry these whole without removing the seeds which makes them extremely spicy.To add to the heat we had some delicious hot badam milk to go with it.A Deadly combo indeed.

INGREDIENTS

Banana peppers - 9-10 nos
Oil for deep frying

For the batter:-

Besan - 1 cup
Chilli pdr - 1 tsp
Asafoetida - A big pinch
Cumin seeds - 1 tsp (optional)
Salt to taste
Water

METHOD

Clean the banana peppers well. I leave the top stalk as it is to help me hold and i think the final product looks good with the stalk on it. Now using a knife slit the pepper from top to bottom to help remove some of the seeds. Apply some salt and leave it aside.

Mix all the dry ingredients of the batter in a wide bowl.Add water just enough to make a medium thick batter. The consistency of the batter should be such that it holds onto the pepper when dipped.Not too thick though ,that will take way the taste of the pepper.Check salt.

Heat oil for frying.When its ready.Dip the pepper in the batter and slowly drop it in the oil. Fry 2-3 at a time depending or how big your frying pan is.Do not over crowd the pan. Let it cook until brown on all sides. Transfer it to a paper towel inorder to soak the extra oil. Serve warm with a hot cup of tea or coffee.

ENJOY!!!

CABBAGE UNDI / STEAMED CABBAGE CAKE

2011-08-31T13:23:00.000-04:00

Cabbage undi/Steamed cabbage cake is one of the many ways to make any cabbage hater to eat cabbage.The vegetable is mixed in this spicy and tangy pathrodo batter and steamed to perfection. You can also make it in a appam mould and make small cabbage appams with it.Another option is to make cabbage dosa which i have already posted.

INGREDIENTS

Pathrodo batter

Cabbage - 5-6 cups, finely chopped

Idli steamer

BEFORE

AFTER

METHOD

Put the finely chopped cabbage in a big mixing bowl.Add some salt.dont add a lot since the batter already has some salt in it.Now add enough batter so that it holds the cabbage together.Adding little at a time helps.Pour some water in the steamer and let it boil.Using an ice cream scoop put some batter in each idli mould.Place the idli rack in the steamer and let it steam for 15-20 mins.Serve warm with some coconut oil or some spicy pickle.

We had with some light olive oil which i received as part of the foodbuzz tastemaker program.

ENJOY!!!

CHICKEN VINDALOO

2011-08-22T09:09:00.000-04:00

Vindaloo is a sweet and sour dish introduced by the Portugese in Goa.Its traditionally made with pork but derived variations with it using chicken or potato as main ingredients.Its a dry sauce based dish with a lot of spices and vinegar.It tastes better as it ages.A great combo with rice or roti.

INGREDIENTS

Boneless chicken breasts - 1 large ,cut into bite size pieces

onion - 1 medium size,chopped really fine(if u can also use 1 finely chopped tomato )

Tomato paste - 3 tbsp

water - 1/2 cup

curry leaves - of 1 sprig

coriander leaves - a bunch,chopped

salt

For Marination:-

Tomato paste - 2 tbsp

Fried onions - 1/2 cup

cardamam - 3-4 nos

cinnamon - 1 whole stick

cloves - 5-6 nos

black peppercorn - 5-6 nos

turmeric pdr - 1/2 tsp

red chillies - 3-4

Kashmiri chilli pdr - 1 tbsp

coriander pdr - 2 tsp

ginger - 1 1/2 tsp, chopped

garlic - 3 cloves, chopped

white vinegar - 1/4 cup

salt

METHOD

In a blender/mixer mix the ingredients for the marination and blend it to a smooth paste.Marinate the chicke pieces with this paste for about 2-3 hrs.

In a wide pan heat some oil.Add the curry leaves and onions and cook it till golden brown.Add the tomato paste and stir it for 3-4 mins.Add the marinated chicken and cook it until its cooked halfway through.Now add the water and salt.Let it simmer for about another 5 mins .Garnish with coriander leaves.Serve hot with rice or roti.

ENJOY!!!

PATHRODO & PHANNA PATHRODO

2011-08-01T15:53:00.006-04:00

The lack or no availability of taro or colocasia leaves in US is one of the flaws of staying here. Being an avid Pathrodo fan i have to grow these in our backyard inorder to fulfill my cravings for it. I planted 6 taro roots in order to get as much leaves as possible.Waited 2 whole months and the result was well worth it.I got around 25 leaves and more waiting YIPPEE!!!I also used some of the zucchini leaves to make PHANNA PATHRODO.This one unlike the regular version which is steamed, is prepared directly in a pan with some seasoning.It tastes absolutely delicious.You can also make this with Taro leaves.I had already posted pathrodo step by step process long back thanks to my mom :).This batter recipe is slightly different than the earlier post. I added some shallots in the batter for extra flavor.

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INGREDIENTS

Taro/coloccasia leaves - Atleast 7-8(makes 1 small roll)

Batter (recipe follows)

For BATTER :

Idli rice - 3 cups

Shredded coconut - 2 cups

Poha - A handful

Cumin seeds - 1 tsp

Turmeric pdr - 1 tsp

Asafoetida - a big pinch

Red chillies - 7-8 nos (more if u like it spicy)

Shallots - 4-5 nos

Tamarind concentrate - 2 tbsp

Salt to taste

METHOD

Clean and devein the Taro leaves and keep aside.

To prepare the batter first soak it for 3-4 hrs.Then grind it to a coarse texture similar to rava/semolina.Transfr it to a bowl.Now grind the rest of the ingredients and mix it into the rice.Add salt.Now pick the biggest leaf of the lot and place it on a flat surfae.Take handful of batter and spread it on the leaf.

Now place a slightly small leaf over this and spread the batter again.Repeat this for a total of 8-9 leaves.This is good enough to make 1 small roll of pathrodo.In order to make the roll follow the instructions shown in the pic.

Spread batter all over the roll.

Heat some water in a steamer.Ones it starts to boil plae the rolls in the steamer and let it cook for 1 1/2 -2 hrs.You should let it cook fully otherwise it will irritate ur throat.

PHANNA PATHRODO

For that Clean and devein the Zucchini leaves. Spread batter and make rolls in the same way.Only preparation method is different.In a flat bottom vessel prepare the tadka/seasoning by adding 1 tbsp oil,mustard seeds,cumin seeds,fenugreek seeds,urad dal and curry leaves.Place the rolls in the vessel,add some water and cover it.Let it simmer for 40-45 mins or until fully cooked.Turn it halfway through cooking. Zucchini leaves dont itch and cook faster than taro leaves.

ENJOY!!!

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CUCUMBER DOSA

2011-07-28T12:52:00.000-04:00

This year i took some interest in vegetable gardening. I planted zuchini,tomato,eggplant,cucumber etc.To my surprise the zuchini and cucumber plant yielded quite a bit.Zuchini gets over quickly since my son simply loves it.Cucumber just stays there.Well i can make a salad out of it but am simply bored just thinking about it. That got me thinking "What can one make with cucumber apart from boring salad?" and all of a sudden i remembered eating cucumber dosa when i was little. Not very often though but i remember it very well because the sheer taste of cucumber in an ordinary coconut dosa was very refreshing and it tasted really really good.

INGREDIENTS

Idli rice - 2 cups

Shredded coconut - 3/4 cup

Thin poha - a handful

Cucumber - 2 medium size, peeled and grated

Cumin seed - 1 tsp

Salt to taste

Water

METHOD

Soak rice for 4-5 hrs.Grind it to a smooth paste.Transfer it to a bowl.Now grind together coconut,poha and cumin seeds by adding some water.Mix this along with thr grounded rice.Add water.The batter should have the buttermilk consistency. Now add the grated cucumber.Check salt. Let it rest for atleast 1/2 an hr.

Heat a tawa or griddle.Rub it with some oil.Pour a ladleful of batter on it and lightly spread it.Its not very easy to spread this batter have to do it slowly or just rotate the griddle so that the batter will spread on its own.Cover and let it cook for a minute or until it turns brown on the bottom.Serve warm with some chutney or any spicy curry or just haave it on its own.

ENJOY!!!

CHICKEN BURGER

2011-07-26T08:41:00.000-04:00

Burgers are the most popular fast food in America.You can see that with the increasing fast food restaurants all over the country and the world.To name a few popular ones are McDonald's, burger king, Subway etc.These are the ones we rely on when we are traveling.Beef is the most popular meat here for burgers but my favorite is chicken burger.For healthier reasons I wanted to give it a try making them at home.It was a success,my hubby really loved it and so did I.Its one of the easiest thing to make.Its so moist with so much of flavor.Here is the recipe.

INGREDIENTS

Bun /bread - atleast 1

mayonnaise - just enough to spread on the bun

Onions - cut into thin rings

tomato - cut into thin rings

lettuce

dill pickles(optional)

For making the Patties:-(Use the spices and seasonings more or less to your taste)

Ground chicken - 1 lbs

Onion - 1 medium size,diced small

Green pepper - half a piece, diced small

Garlic - 2 cloves, chopped

Egg white - of 1 egg

Red chilli pdr - 2 tsp

Garlic pdr - 1 tsp

Seasoned breadcrumbs - 1/4 cup(can use plain breadcrumbs)

Dried oregano - a few sprinkles

Italian seasoning - a few sprinkles

Cajun seasoning - a few sprinkles

Cilantro - a small bunch,chopped (can use fresh parsley as well)

salt and pepper to taste

METHOD

Heat some oil in a pan.Add the onions, garlic and green pepper .Saute them well on a medium low heat until they become soft and translucent.Add salt and pepper.Ones they are done mix in the chopped cilantro.Keep aside let it cool.

In a bowl ,add the ground chicken,onion and green pepper mixture and the spices.Drop in the egg white for binding it all together.Add salt and pepper.Now use your hands to slowly mix in all the ingredients .Make medium size patties and keep them aside.

Heat a pan and coat its bottom with oil.Ones the oil is hot place the patties and cook them for 3-4 mins.Flip it over and press it down gently using a spatula and cook that side too for 3-4 mins.Using a meat thermometer check the internal temperature of the patties.For ground chicken it should be 165 deg F.If it hasnt reached that temperature continue cooking the patties flipping it every 2 mins.Keep checking the temperature.Ones they are done keep them aside on a plate.

Now keep all the ingredients nearby to arrange the bun.First lightly toast the insides of the bun/bread and apply mayonnaise on it. On the bottom half of the bun arrange the ingredients in the order of lettuce ,onions,tomatoes,dill pickles and the chicken patty.Cover it with the top half of the bun/bread.Serve it alongside ketchup and french fries.

SPICY AND TANGY TENDLI

2011-06-17T12:00:00.001-04:00

What all dishes do you prepare with Tendli?I love this vegetable but i have eaten and prepared this only one way my entire life,Tendli potato and cashew upkari.No doubt this dish is delicious but now am bored to prepare it .I want change.I remember seeing Tindora pickle in the Indian grocery store.I used that idea for preparing this Finger licking,Lip smacking SPICY AND TANGY TENDLI. You know what can really enhance the flavor of this dish even more? A CLAY POT. Yes thats the best way to prepare this dish, in a clay pot .But no worries if you dont have one you can use any vessel.

INGREDIENTS

Tendli/Tindora - 25-30 nos,slit crosswise ,not fully
Onions - 1 medium size, finely chopped
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Garlic - 1 tbsp
Kashmiri chilli pdr - 2 tbsp ( for color and not too spicy)
Coriander pdr - 1 tsp
Green chilli - 3 nos, slit
Asafoetida - a big pinch
Curry leaves - 1 whole sprig
Rice pdr - 1 1/2 tsp,just for thickening
Tamarind concentrate - 2-3 tbsp (depending on how tangy u want it)
Salt to taste
Oil
Water
Manchatty(clay pot)

METHOD

First we need to brown the tendli's on the outside.For that heat some oil in a large pan.Put the tendli's in the pan,add some salt and stir.The heat should be on medium high otherwise it will simply steam and not brown and also make sure you use a wide pan.The tendli's just has to be brown on the outside need not be fully cooked.Ones brown keep aside.

Heat 1 t bsp oil in a clay pot.Add mustard seeds.Ones it starts to pop add urad dal,curry leaves,green chilli and garlic.Stir for a minute.Now add the chopped onions and some salt.Saute until its soft and translucent.Add turmeric pdr,kashmiri chilli pdr, coriander pdr and rice pdr.If needed sprinkle some water.Stir for a min then add the tamarind concentrate and the browned tendli's.Now add just enough water to cover the tendli's.Check for salt.Cover with a lid and let it simmer(cook on low) for 15-20 mins or until the tendli's are soft and tender.Serve warm with hot steaming rice or kanji.

ENJOY!!!

CHICKEN SUKKA

2011-06-09T11:16:00.001-04:00

When i eat a dish in a restaurant or in a friends house and simply fall in love with it i try to recreate it in my kitchen.Sometimes the outcome is just the way i want it to taste.

It's quite a while since i ate or prepared chicken and so was craving for it. Wanted something that was quick and easy to prepare.So decided on making Chicken sukka.

I hade my first bite of Chicken sukka during my college days in manipal,karnataka.A dry coconut based dish with mild spiciness prepared with minimal ingredients.It's truly a delicious dish especially with some hot steaming rice.The recipe didnt disappoint me.The dish tasted same as the one i ate back then , YUMMY!!, brings back memories of college days.

INGREDIENTS

Chicken tenders - 4 nos, diced small
Onion - 1 medium size, chopped
Coconut - 1 cup, grated
Garlic - 1 tsp chopped
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Turmeric pdr - 1/2 tsp
Masala pdr - 2 tbsp + 2 tsp(recipe below)
Curry leaves - 1 sprig
Oil - 1 tsp + 1 tsp
Salt to taste

To Roast and Grind:-

Coriander seeds - 2 tbsp
Cumin seeds - 1 tbsp
Peppercorn - 1 tsp
Fenugreek seeds - 1/2 tsp
Fennel seeds - 1 tsp
Curryleaves - 4-5
Dry red chillies - 3 nos

METHOD:-

First make the masala pdr by roasting and grinding the ingredients mentioned above.Marinate the chicken with 2 tbsp of the griunded pdr.Keep the rest aside.Add salt and 1 tsp of oil to the chicken.Mix all well .Let it marinate for 1 hr. In the meantime in a large nonstick pan heat some oil.Add mustard seeds.Ones it starts to pop add cumin seeds,curry leaves and garlic.Stir for a minute then add onions.Add salt.Saute until its soft and translucent.Add turmeric pdr and 2 tsp of masala pdr .Stir for a minute.Now add the marinated chicken.Stir again.When the chicken is half cooked add the grated coconut.Mix it all in.Cover with a lid and simmer for 5-8 mins or until the chicken is fully cooked.Check for salt.Drizzle with some lime juice if you want.Serve warm with hot steaming rice.Great with chapathi's as well.

ENJOY!!!

PEPPERRY EGG FRY

2011-06-06T14:50:00.000-04:00

Whenever i need to make something quick to go with chapathi's i tend to lean on eggs.Egg dishes are so easy to make and tastes great.Peppery egg fry are spicy and delicious.I saw the pic of peppery egg in suma's blog . Something new made with egg and it catches my eye.I was simply drooling looking at the pic that i had to make it immediately. Result was not at all surprising - ABSOLUTELY PEPPERYABULOUS. It tastes good on its own and is great as an appetiser, made it multiple times. But this time i wanted something to go with chapathi's so i stir fried it with some onions, tomatoes and more pepper.They taste even more fabulous.

INGREDIENTS

Boiled egg - 3-4 nos
Freshly ground pepper - 2 tbsp + 2 tsp
salt to taste
oil - 1 tbsp
Onions - 1 medium size, thinly sliced
Tomato - 1 medium size, sliced
Ginger - 1 tsp, chopped
Garlic - 1 tsp , chopped
Curry leaves - 1 sprig
Green leaves - 2 nos, slit

METHOD

Mix 2tbsp of pepper and some salt.Prick the eggs with the help of a fork. Then coat it in the ground pepper and salt mixture.In a pan pour some oil just enough to cover the bottom.Shallow fry them until its brown on the outside.Keep aside.

In the same pan fry ginger and garlic for a minute.Add curry leaves and green chillies.Then add the sliced onions.Fry until it turns brown.Add tomatoes and the rest of the pepper pdr.Fry until the tomatoes are fully cooked.Add the fried eggs to the onion tomato mixture.Mix it well.Garnish with cilantro.Serve warm with chapathi.

ENJOY!!!

CHIPOTLE ROASTED VEGETABLE QUESADILLA

2011-05-18T14:23:00.000-04:00

Whenever the weather is dull like it is nowadays i crave for something spicy. Indian dishes are spicy , yes but i tend to get bored eating it. Thats when i try my hand at world cuisine. One of my favorites is Mexican food. It has the right amount of flavor and spiciness that makes it exceptionally good. If you have the ingredients mexican food is very easy to prepare. Quesadilla's are one of the many things thats easy to make.All you need are some vegetables,cheese and tortilla. Here i roasted the vegetables and spiced it up a bit with some chipotle pepper adobo . I made some mango salsa to go on the side. They compliment each other really well.
I sometimes add some grilled chicken pieces when i want to make chicken quesadilla's.

INGREDIENTS

Quesadilla:-

Flour tortilla - atleast 2 nos
mexican cheese blend
Roasted vegetables

For Roasting Vegetables:-

Button mushroom - 5-6 nos, sliced
Onion - 1 medium size, sliced
Green pepper - 1 medium size, thinly sliced (you can also use red, orange or yellow peppers)
Corn kernels - 1/4 cup ( i used frozen)
Chipotle pepper Adobo ( composed of chipotle peppers, vinegar, onion and tomato paste or ketchup) - 1 , deseeded and chopped.
Adobo - 1-2 tbsp
Salt and pepper
Cilantro - 2 tbsp, chopped
oil
In addition to these vegetables you can also use zucchini and yellow squash.

Mango salsa:-

Semi ripe mango - 1 cup, peeled and diced small
Tomato - 1 cup, diced small
lime juice - 1 tbsp
Cilantro to garnish
salt and pepper

METHOD

Heat some oil in a non stick skillet. Add the mushroom first, stir for a couple of mins until slightly brown. Do not add salt now. Add the onions, stir for couple of mins as well.Add the green peppers and corn kernels.Some salt and pepper. Cook it until its slightly soft. Now add the chopped chipotle pepper and the adobo.Stir in the cilantro.

In a bowl ,combine all the ingredients to make the mango salsa. Keep aside. Now to prepare the quesadilla, keep all the above mentioned ingredients close by.Heat a nonstick skillet.Spread some oil.Place a tortilla in the skillet, spread the vegetables evenly over it.Now generously put the cheese on top.Cover it all with another tortilla.Roast it until that side turns brown. Then carefully flip it and brown the other side as well. .Serve warm along with some mango salsa.

ENJOY!!!

SAMBAR RICE

2011-05-04T11:49:00.000-04:00

When the weather is good I want to spend most of my time outdoors playing with my little one. SAMBAR RICE - a ONE POT MEAL is the perfect thing to cook.That way you can save time and be happy about less clean up.You can make it with any vegetables that you have. It's so Healthy, Nutritious and not to forget Tasty which can be made with no effort at all.

INGREDIENTS

Rice - 1 cup
Toor dal - 1/4 cup
Raw banana ( small ) - 1, peeled and sliced
Tomato - 1 medium size, diced
Lauki, sliced - 1 cup
Carrot - 1 cup sliced
Water - 3 1/2 cups
Salt to taste

For Seasoning:-

Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Sambar pdr - 4 tbsp (add more or less to suit your taste)
Curry leaves - 1 sprig
Red chilies - 3-4 nos, broken
Asafoetida - a pinch
Oil - 2 tsp
Cilantro - to garnish

Other veggies you can use - shallots,beans,peas,eggplant, okra etc.

METHOD

Wash and clean the rice and dal.Transfer it to a big vessel.Add the chopped vegetables to it.Pour water and season with salt.On a medium heat pressure cook it for 3 whistles.Add the seasoning when the rice is hot.That way the flavor will all get in the rice.To prepare the seasoning heat some oil in a pan.Add the mustard seeds.Ones it starts to pop add cumin seeds,red chillies,curry leaves and asafoetida.Switch off the heat and add the sambar pdr.Add it to the rice and dal mixture.Mix it well. Add some water to help it all blend in.Check for salt.Garnish with some cilantro leaves.Serve warm with some pappad or chips.

ENJOY!!!

NO FRY CORN - CAULIFLOWER MANCHURIAN

2011-05-02T11:57:00.000-04:00

Chinese Fooooood - Yummmmmmmmm,Cauliflower manchurian - YUM YUM YUMMMMM.How much ever i love having this dish i do feel guilty eating it thinking of the amount of oil that goes in making it.But that shouldnt deprive one from enjoying it. So here is a healthy way of preparing this dish and then eating it feeling guiltless about it :). This version is as good as the restaurant versions i have eaten with a big Bonus - No Frying Required and can be made in a Jiffy.Now lets go straight to the recipe.

INGREDIENTS

Cauliflower florets - 4 cups
Corn kernels - 1 cup
Green pepper - 1 medium size, diced small
Green onion - 3-4 nos, chopped small
Ginger-garlic - 1 tbsp, chopped fine
Chilli flakes - 1 tsp
Soya Sauce - 1/4 cup
Ketchup - 1/4 cup(use more or less according to your taste)
Chilli-garlic sauce - 2 tsp
Salt to taste
Oil - 1 tbsp

METHOD

Preheat oven to 425 deg F.Coat each of the florets with some oil and season with salt and pepper.Bake for 25- 30 mins or until it turns brown.Keep aside.To make the sauce,heat some oil in a pan.Add ginger-garlic, cook for a minute.Then add green onions, stir for a minute as well. Spice it up a little with some chilli flakes.Now add the diced green peppers and corn kernels.Seaon with salt.Cook until its soft.Now add the soya sauce,ketchup and chilli garlic sauce.Cook it for a couple of minutes and then add the baked cauliflower florets.Mix it in the sauce well. Let it simmer for 5 mins.Serve warm with fried rice or rotis.

ENJOY!!!

MANGO RICE

2011-04-22T15:29:00.002-04:00

The weather is great nowadays.The warm weather ,especially after such an horrendous winter is so welcoming that it puts everyone in a good mood.My one and a half yr old son is so happy to be out more frequently, play on the lawn and go crazy picking up leaves and sticks :).My husband taking up new home improvement projects every weekend and as for me, busy in kitchen trying out new dishes.Last week it was Mint puris, this week its Mango rice.Its got the right tang and tastes delicious. It's best when prepared using ghee.This is my first try and certainly not the last.

INGREDIENTS

Rice - 3 cups,cooked
Raw Mango- 1 cup, grated (dont squeeze the juice from it)
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Peppercorn - 3-4,whole
Chana dal - 2 tsp
Curry leaves - 1 sprig
Green chillies - 3 nos,slit
Ginger - 2 tsp,finely chopped
Peanuts or Cashews - 2 tbsp, roasted
Asafoetida - a pinch
Turmeric - 1/2 tsp
Ghee - 1 tbsp
Cilantro - a small bunch, chopped
Salt to taste

METHOD

Heat some ghee in a large pan.Ones hot add mustard seeds.Ones it starts to pop add urad dal,chana dal, peppercorn,ginger,green chillies,and curry leaves.Stir it until the dals turn lightly brown.Then add turmeric and asafoetida.Stir for a couple of seconds then add grated mango.Stir well.Now add the cooked rice and season it with salt.Add the roasted nuts in the end.Combine it all well.Garnish with coriander leaves.Serve warm.

ENJOY!!!

MINT PURI's

2011-04-20T09:56:00.000-04:00

Nothing's more refreshing to me than a smell of mint.I dont do much cooking with it though other than make chutney or use it in the masala to make pulao.I buy it thinking this time am gonna try something different with it but end up making the same old thing.I tend to get bored making the same thing again.This time i made up my mind to explore other options and chose to try out mint puri's.This one turned out excellent. No one can hate this unless ofcourse you hate puris or mint. I could smell the mint while frying the puris.Simply irresistable.

Try it you'll never regret it.

INGREDIENTS

Wheat flour(atta) - 2 cups

Mint leaves - 2 cups or more

Oil - 1 tsp
Water - approx. 1 cup
Salt - 1 tsp
Oil for frying

METHOD

First coarsely grind the mint leaves adding very little or no water.Keep aside.In a mixing bowl combine flour,salt and oil.Mix well.Then add the mint leaves.Mix well.Slowly add water and mix until it forms a stiff dough.Knead for a couple of mins.Let it rest for atleast half an hr before making puris.Make small balls of it and flatten it out.Dont make it very thin , it wont puff up.Heat the oil and fry the puris gently pressing with a flat spoon in a circular motion.When puffed up turn over.Lightly brown on both sides.Drain excess oil on a paper towel.Serve hot with peas or potato curry.

ENJOY!!!

MOGHYA RAMDAI ( CUCUMBER CURRY)

2011-04-12T11:22:00.000-04:00

Moghya Ramdai is the konkani term for 'cucumber curry'.A very mild tasting dish made of simple ingredients like small cucumber(yellow variety),potato ,drumsticks and some cashews.When I eat this dish it reminds me of the saying - "Simple Things in Life are Indeed the Best".Try it and am sure you all will agree with me.

INGREDIENTS

Small cucumber - 1 whole ,deseeded,peeled and diced(best to use the small yellow variety)
Potato - 2 medium size,peeled and diced
Drumsticks - fresh or frozen, cut to the length of a finger,8-10 nos
Cashew pieces - 1/4 cup
Coconut milk - 1 whole can
Salt to taste

For Seasoning:-

Mustard seeds - 1 tsp
Red chillies - 3-4 nos
Curry leaves - 1 sprig
Asafoetida - a pinch

METHOD

Transfer the chopped veggies(cucumber,potato, drumsticks)and cashew pieces into a vessel and pour some water, just enough it.Add some salt.Cook it until its just done.Add the coconut milk and let it simmer for 10 minutes uncovered.Now prepare the seasoning by heating a small pan.Add a tsp of oil.Ones hot add the mustard seeds.When it starts to pop add red chillies,curry leaves and asafoetida.Pour this over the cooked veggies.Stir.Serve warm with rice or dosaas.

ENJOY!!!

Vegetable Stew

2011-04-03T12:29:00.000-04:00

The weekend turned out excellent.India finally won the world cup :). A match which could have gone either ways until the very end.A sheer determination from Dhoni and his team finally made us world champs. Kudos to the Indian Cricket Team!!!
Do any of you experience any difficulty with your kid to eat his/her vegetables?If yes then this dish might be the answer to your problem.A very versatile dish, Vegetable stew is made with lots of vegetables and some mild spices thats cooked in a coconut milk gravy.This might be something that your kids will relish.Great to eat with any kind of bread and rice.

INGREDIENTS

Potato - 2 medium size, peeled and diced
Beetroot - 1 medium size , peeled and diced(optional)
Carrot - 2 nos , peeled and diced
Cauliflower florets - 2 cups
Green peas, frozen - 1/2 cup
Coconut milk - 1 can
Cinnamon stick - 2" piece
Sugar - 1 tsp
Salt to taste

other veggies to use - beans,sweet corn etc

To Roast and Grind:-

Onion - 1 medium size,diced
Tomato - 1 medium size, diced
Ginger - 1 tbsp, chopped

For Seasoning -

Oil - 1 tsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
Green chillies - 2-3 nos, slit
curry leaves - a sprig

METHOD

Cook all the vegetables along with cinnamon stick with some salt and water until its soft.In the meantime heat a pan with a tsp of oil.Add the ginger.Stir for a minute.Then add the onions and some salt.Cook it until its soft and brown.Now add the tomatoes.Cook it until its raw flavor disappears.Transfer it all into a blender and grind it to a smooth paste.Add this, the coconut milk and a tsp of sugar into the veggie mixture.Check the salt.Simmer it for 10-15 mins.For the seasoning,heat some oil in a small pan.Add the mustard seeds.When it starts to pop add cumin seeds,curry leaves and the green chillies.Stir for a min and then add it to the stew.Serve warm with Aappam,chapathi or rice.

ENJOY!!!

Ricotta stuffed French Toast with Strawberry Compote on top

2011-03-28T18:15:00.000-04:00

Nothing can start off your morning right than a good satisfying whole hearty breakfast.Well this french toast made of wheat bread with flax topped with strawberry compote will definitely set your mood right.

I received this Nature Pride's Hearty Wheat with Flax bread from Foodbuzz . French Toast is one of the quickest breakfast to make when one is hungry and want something in a jiffy.I make this when i want something different than the usual dosas and idlis.

INGREDIENTS

Bread - 4-6 slices
Egg - 1
Milk - 1 cup
Sugar - 2 tbsp
orange or vanilla extract - 1 tsp

For Stuffing:-

Ricotta cheese - 1/2 cup
Sugar - 2 tbsp ( add more or little depending on ur taste)
Orange zest - of 1 orange

For Compote:-

Strawberry - 1 cup , sliced
sugar - 1 tbsp
water - 1 tbsp

METHOD

First to prepare the strawberry compote heat a pan and stir in all the ingredients for the sauce.Let it slowly come to a boil.Cook it until the strawberries become soft.Keep aside.

In a small bowl combine ingredients for the stuffing and keep aside.In another bowl whisk egg,milk,sugar and orange extract. Keep aside.

Heat a pan.Spread some butter on it.Now take 2 slices of bread and spread some generous amount of the ricotta stuffing on one of them .Place the other one on top.Dip this in the egg-milk mixture and place it on the heated griddle.Cook it on a medium low flame for a 3-4 mins or until it turns brown.Turn it and cook for the same amount of time.Serve it warm topped with the strawberry sauce and some powdered sugar.

ENJOY!!!

Carrot Cake

2011-03-17T17:03:00.001-04:00

Hi everyone, hope all is well on your side.I have been away from blogging for a very long time, busy enjoying my new role as mom. Its so difficult to come back ones you are away from it for a long long time.Well now that i am back i intend to blog atleast ones a week. A comeback has to always begin with something sweet.

Carrot cake is something both B and me love.When we want it ,we usually buy it from our nearby grocery stores.It comes with this extra sweet thick layer of cream cheese or sugar frosting on top which we are not a great fan of and most of it goes to waste. So decided to bake one at home where we can have all the carrot cake without worrying the frosting going to waste or not. Here was a neat recipe i came across in a cooking book i borrowed from the library- The Complete Cooking Light Cookbook ,compiled and edited by Cathy A Wesler. The carrot cake was soooooooooooooo moist and delicious.The sweetness was just perfect. We didnt miss the frosting at all. You have got to try this one.Here is the recipe.

SOURCE:- The complete cooking light cookbook compiled and edited by Cathy A Wesler

Ingredients

All Purpose flour - 2 1/4 cups

Baking pdr - 2 tsp
Baking soda - 1/4 tsp
Cinnamon pdr - 1 1/2 tsp
Nutmeg pdr - 1/4 tsp
Salt - 1/2 tsp

Whole egg - 1

Egg whites - 2

Sugar - 2/3 cup

Dark brown sugar - 2/3 cup

Applesauce - 1/2 cup

Vegetable oil - 1/4 cup

Fat free yogurt - 1/4 cup

Vanilla extract - 2 1/2 tsp, (I used 1 tsp of orange extract )

Shredded carrot - 2 cups

Method

Preheat oven to 375deg F. Sift all the dry ingredients in a large bowl. In a separate bowl whisk in sugar, egg and egg whites together then mix in rest of the wet ingredients except shredded carrot. Add the wet mixture into the dry mixture ,stirring until just moist.Now stir in the carrots.

Line the muffin pan with paper cups.Using ice cream scoop fill the cups with the batter.Bake for 20-25 mins or until a tooth pick inserted in the center comes clean.Let it cool for 10 mins before eating.

ENJOY

ROASTED PATHRAWADA - made using collard greens

2010-02-09T11:42:00.002-05:00

Getting to eat what we crave the most while pregnant is the utmost satisfaction.I have heard that women crave for food that either they should not eat or is not good for them or something that is difficult to make or get.Well through my experience to some extent its true.When i was pregnant I wanted to eat pathrawada . If i was in India then this wouldnt have been a problem since its easy to get hold of colocassia or taro root leaves(ones usually used to make).My mother was in a dilemma since i wanted it so bad.In US these leaves are rarely available in indian storesThen i remembered my cousin Roopa of my kitchen treats had made pathrawada ones using collard greens.I was so excited.Hubby dear bought it immediately since the leaves are easily available in any american grocery stores.
Collard greens have a great aroma and taste slightly bitter.They cook very quickly .So instead of preparing pathrawada the usual method(steaming)my mom roasted it.The result was simply incredible.It tasted very similar to the usual pathrawada .I had no more complains after eating it:).My mom was happy and i was satisfied .I want to thank roopa for the idea and my mom and hubby for their patience:).Everyone should try out this unique dish.

INGREDIENTS
Collard greens - atleast 5-6 os
oil- 1 tsp
pathrawada batter

METHOD
Remove the center vein of the leaves.Wash it thoroughly and wipe them dry.Place the largest leaf on a plate and apply batter all over it generously.
Place another leaf over it and repeat the procedure until you use 5-6 leaves.Now fold the bottom and apply batter.Then fold the sides, apply batter.Holding it tightly on both sides roll the leaves from bottom to top.(For pic instructions on how to fold click here).
Now slice them 1/2" thick.

Heat a pan.Spread a teaspoon of oil.When it gets sizzling hot place the collard slices on it.Close it with a lid.Let it cook for 2-3 mins.Then turn them ,close with lid and let it cook 2-3 mins on that side as well.Finally transfer them onto a plate.Serve warm with tea or coffee.

P.S:-Add 4 shallots while grinding the batter for extra taste.

SLOW COOKED CHICKEN CURRY

2010-01-26T09:39:00.002-05:00

My today's post is all about slow cooking.I prepared this dish in a slow cooker.A slow cooker maintains a constant low temperature throughout while cooking and so takes a long time for it to be done.But the advantage with this slow cooking is steady low heat from the gravy infuses flavor into the meat and makes it really soft.I accentuated the flavour of this dish by adding fried onion paste to the gravy.They also help in balancing the spiciness of the dish. Its best to use a bone in meat ,that way ones they are cooked they simply fall apart from the bone.For those who dont have a slow cooker can simply cook on a low heat(simmering)in a vessel on stove top.

INGREDIENTS

Bone in Chicken - 4-5 pieces(i used 2 legs and 2 thighs)
Onions - 1 large,finely chopped
Tomato paste - 1/2 cup

ginger - 1 1/2 tsp

garlic - 1 1/2 tsp

curry leaves - of 1 sprig

Spice mix - 1 1/2 tbsp(recipe follows)

Cilantro - a small bunch,to garnish

Roast and Grind:-

Coriander seeds - 3 tbsp

Cumin seed - 1 1/2 tbsp

Black peppercorn - 1 tsp

cinnamon stick - 1/2 a piece

cardamam pod - 3 nos

Turmeric - 1 tsp
Kashmiri red chilli pdr - 2 tbsp

Fry and Grind:-

Onion - 1 large, thinly sliced
ginger - 1 tsp

garlic - 1 tsp

METHOD

Dry roast the above mentioned spices except turmeric and red chilli pdr until they turn light brown.Then remove from heat and mix in the turmeric and red chilli pdr.Grind them finely.Set aside half of the pdr in a bowl and mix in some salt.Coat each of the chicken pieces with the spice mix liberally on all sides.Let it marinate for 2 hrs.

Now fry the onions,ginger and garlc until they r lightly brown and then grind them to a smooth paste.Set it aside.

Heat some oil in a pan.Add cumin seeds,ginger,garlic and curry leaves.Stir for a minute then add the finely chopped onions.Stir until they become soft and translucent.Add the spice mix (Store the remaining spice in a dry container)and stir.Now add the tomato paste.Add some water if needed to help mix it together.Add salt.Let this cook for about 5-6 mins.Mix in the fried onion paste.Add 2 cups of water.Now pour this mixture into the slow cooker.Check the seasoning.

Coat the bottom of another pan with some oil.On a high heat brown the chicken pieces on all sides,they should not cook fully,we just want to brown them.Add them into the slow cooker and mix it until they are coated with the gravy.Put the lid and switch it on high.Let it cook for 8-9 hrs or until the meat falls apart from the bone.Garnish with coriander leaves.Serve with rice,roti etc.