JOY OF COOKING

Potato Wedges

2011-11-05T12:09:00.000-07:00

Ingredients:
4 medium potatoes
2 Tablespoon canola oil
2 Teaspoon Dried Fenugreek Leaves/Kasoori Methi
2 Teaspoon Chili Powder
1/4 teaspoon pepper Powder
1 Teaspoon salt

Instructions:
1. Scrub potatoes and rinse under cold water. Pat dry.

2. Cut each potatoes into wedges or thin steak fries (about 6-8 wedges per potato).

3. Add the potato wedges to a large mixing bowl with rest of the Ingredients. Toss meticulously to coat. Spread the potatoes over a baking sheet

4. Bake the potatoes at 425 degrees F for 20 minutes & turning to the other side for 10-15 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve

Tofu Manchurian

2011-10-05T18:30:00.000-07:00

TO Marinate:
Extra Firm Tofu - 1cup cubes
Allpurpose flour(Maida) - 4 TBSP
Corn flour - 2 TBSP
Rice flour - 2 TBSP
Baking soda A pinch
Chilli powder 1/2 Tsp
Pepper powder 1/2 Tsp
Water - As reqd
Salt - As reqd
Oil to deep fry

For Frying:
Onion - 1 (Chopped)
Capsicum - 1 (Chopped)
Green chillies 2-3
Ginger A small piece (finely chopped)
Garlic pods 5-6 (finely chopped)
Red chillie sauce - 1 tsp
Tomato sauce - 2-4 tbsp
Soya sauce - 1 tsp
Vinegar - 1 tsp
Ajinomoto - A pinch
Salt - As reqd
Oil - As reqd

METHOD:
1. Make a paste of Maida, Rice flour, Corn flour, Baking soda, Red chilli powder, Pepper Powder and salt. Check the spice level & make a smooth paste. If u like manchurian crispy add more rice flour and less maida. Add water to make a smooth paste.

2. Marinate the Tofu cubes in this batter, each tofu cube should be well coated with the paste. Allow to marinate for 1/2 hour.

3. Deep fry coated Tofu till the color changes to dark brown. Keep aside

4. Heat oil in a pan and add chopped Ginger and Garlic, chopped Onions, diced Capsicum & chopped Green chillies to it. Saute for 2 mins so that the onions and capsicum are still crunchy.

5. Now add the Red chillie sauce, Tomato sauce, Soya sauce, Vinegar, and Ajinomoto. Saute for a minute

6.Add the fried Tofu to this and saute, until the masala and the tofu get fried together nicely.

Hot & Spicy, Healthy Manchurian Ready!!!

Gongura Mutton Curry

2011-09-30T14:14:00.000-07:00

Ingredients:
1 pound Mutton, washed and drained
2 cups gongura (red sorrel leaves)
1 large onion , finely chopped
4 green chillis (slit) (adjust)
2 tbs ginger and garlic paste
1 tbs red chilli powder
1 tbsp coriander pwder
Turmeric powder
Coriander & Mint leaves
Cloves - 3 nos
Cinnamon - 2 sticks
5-6 tbsp Oil
Salt to taste

Method:
Heat oil in a preassure cooker , Add whole garam masalas allow till the aroma comes out & add chopped Onion, Green chilies, turmeric fry till onions become light brown in colour.

Add ginger-garlic paste and fry for a few mins.

Add cilantro leaves and Mint leaves ,cover and cook until oil separates

Add gongura leaves , sautee on medium flame for 5 min

Add chilli powder , coriander powder and mutton pieces ,mix well and fry on medium flame for 5 to 10 min

Add 2 cups of water and adjust salt and preassure cook for 3 to 4 wistles

Tofu Mutter

2011-07-20T18:42:00.000-07:00

Ingredients
Tofu – 1 cup (Firm tofu cubed)
Onion – 1/2 cup, finely chopped
Tomato Puree – 1 cup
Ginger garlic paste -1 tsp
cumin seeds – 1 tsp
Red chilli powder – 1 tsp
Coriander powder – 2 tsp
Garam masala – 1/2 tsp
Coriander leaves – for garnishing
Oil
Salt – To taste

Procedure:

In a pan, add a teaspoon of oil and fry the tofu until brown on both sides. Transfer to a bowl and keep it aside.
In a kadai/pan, heat a tablespoon of oil, When the oil is hot add cumin seeds, and then add chopped onion to it and sauté it until onion turn slightly transparent.
Add the ginger garlic paste and saute them for few more minutes, now add tomato puree and mix well.
Add red chilly powder, coriander powder, garam masala, salt to taste and mix well.
Add fried tofu & peas to it. Cover and cook for 10 minutes or until the peas & tofu get cooked.
Garnish with fresh coriander leaves.

Sweet Corn Chaat

2011-07-13T16:56:00.000-07:00

Ingredients:

Sweet Corn - 1½ cups
Butter - 1 tablespoon
1/2 lemon, freshly squeezed
1/2 tsp chili powder
Chaat Masala a big pinch (optional)
1 small onion, minced
1 small tomato, chopped
Cilantro few sprigs
Salt & Pepper - to taste

Method:

Heat butter in a pan
Add minced onion and add sweet corn fry and close the lid for few seconds.
Add Salt, pepper, chili powder, chat masala, lime juice and mix well
Add finely chopped tomato & Coriander leaves for garnishing

Rave Unde (Rava Ladoo)

2011-06-18T08:34:00.000-07:00

Ingredients:

Rava - 1 cup
Sugar - 3/4 cup
Ghee - 1tablespoon
Cardamom Powder - 1/4 spoon
2-3 cloves
Raisins and Cashews - few
Dry coconut - 1/2 cup
milk - 2 tablespoon

Method:

Heat Ghee and add cloves, dry cashews and raisins, set aside.

In the remaining ghee roast rava till light golden brown in color. When it still hot mix sugar, cardamom powder, dry fruits, dry coconut, hot milk and mixwell.

Tightly pound the mixture into the vessel and let it sit for 5 minutes the shape into balls, once it is cooled store it in an air tight container.

Spicy Mushroom with Peas

2011-06-11T20:56:00.000-07:00

This wonderful recipe is from Manjula's Kitchen. Thanks to Mrs. Manjula for sharing this recipe & video of preparation

Ingredients:
2 cups of sliced mushrooms
1 cup green peas
1 cup diced tomatoes
2 teaspoon ginger garlic paste
2 tablespoons oil
1 teaspoon cumin seeds
1/2 teaspoon turmeric
2 teaspoons coriander powder
1 teaspoon red pepper (adjust to taste)
3/4 teaspoons salt (adjust to taste)
2 chopped green chili

Method:
Heat the oil in a saucepan on medium high heat.
Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds.
Add tomatoes, ginger garlic paste, green chili, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduce to half.
Add mushrooms, and peas. After coming to a boil reduce the heat to medium.
Cook until mushrooms and peas are tender. Close the heat.
Serve hot.

Chicken Biryani

2011-06-10T18:37:00.000-07:00

Cooking Time: 25 minutes
Serves: 4-5

Ingredients:

For Marinade

Chicken - 250 gms
Curd - 1/2 cup
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Ginger Garlic paste - 1 tsp
Mint Leaves - 1/2 cup
Coriander leaves - 1/2 cup

For Rice

Basmati Rice - 1 1/2 cup
Onions - 2
Green chillies - 2
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Ginger Garlic paste - 1 tsp
Cinnamon - 2"
Bay leaf - 1
Cloves - 3
Cardamom - 2
Salt to taste
Oil - 2 tbsp
Butter - 1 tbsp
Saffron a pinch

Method:

Clean and soak Basmati for 10 to 15 mins.

Wash chicken pieces with cold water and drain well. Seperately in a bowl mix together ginger paste, garlic paste, red chilli powder, and plain yogurt into a smooth paste. Marinate chicken pieces in this mixture and set aside for 30 minutes.

Heat oil and butter. Add all the whole spices. Then sauté in Onions till they are brown in colour, add ginger garlic paste. Fry well.

Add the marinated chicken and cook on high flame for 5 mins and simmer till the oil comes out.

Add the rice, salt, 3 cups of water, Mix saffron in milk and add to it & pressure cook for 2 whistle.

Adjust the spiciness by reducing the chilli powder and green chillies.

Mix the rice, garnish with green coriander leaves and serve hot.

Kadale kaalu usli

2009-08-25T16:36:00.000-07:00

Ingredients:
1 cup Kadale KaaLu/Black Channa
3-4 Green Chillies
3-4 tbsp Grated Coconut
1/2 chopped Onion
1/2 tsp mustard seeds
pinch of hing/asafoetida
Curry leaves
Coriander Leaves
Lemon juice
little Oil
Salt

Method:
1. Soak black channa over night in water and pressure cook them till they are soft & drain water and keep aside.
2. Heat a little oil in a pan add mustard seeds, curry leaves and a pinch of hing.
3. After the mustard seeds splutter, add in chopped green chillies and onions. Once the onions begin to turn golden brown, add in the cooked Channa and salt as per taste cook for few minutes.
4. Garnish it with grated coconut, coriander leaves and sprinkle lemon juice mix well and serve.

Sorekayi (BottleGourd) Pachadi/Chutney

2009-08-25T08:37:00.000-07:00

INGREDIENTS
Bottle Gourd / Sorekayi - 1/2 medium size
1 - Small Onion
Curry Leaves
2-3 Green chillies
1-2 Red chillies
1 tsp - Urad dal
1/2tsp - Fenugreek seeds
1-2 tsp Groundnut/Peanuts
1tsp - Mustard
Pinch of hing
small lemon size Tamarind
Salt to taste
Chopped coriander leaves
Oil

Method:
1. Peel and cut Bottle Gourd in to small pieces.
2. Cut onion in to pieces.
3. In a pan heat oil, add hing, curry leaves, mustard, fenugreek, urad dal, groundnuts and red chillies fry till golden brown and add chopped bottlegrourd, onion, green chillies, fry and close the lid for few seconds.
4. put everything in blender, add salt, tamarind and grind it for few seconds, now u can taste and adjust spice & salt again.
5. Mix well and garnish with chopped coriander leaves. (Once again at the end u can do tempering by mustard & hing optional)
6. Very tasty chutney, easy to make & ready to eat with rice and chapatis.

Happy Yugadi - 2009

2009-03-27T13:14:00.001-07:00

Wish you all a Happy & Prosperous Yugadi

Let this New Year bring

Good Health, Wealth, Happiness And Lots of Joy

To

YOU and UR FAMILY :-)

Spl food on spl festival occasion Lime rice, White rice, Bele saaru, Vade, Shavige payasa, Cabbage palya, Rava ladoo / Rave unde:-)

JOY OF COOKING

Potato Wedges

Tofu Manchurian

Gongura Mutton Curry

Tofu Mutter

Sweet Corn Chaat

Rave Unde (Rava Ladoo)

Spicy Mushroom with Peas

Chicken Biryani

Kadale kaalu usli

Sorekayi (BottleGourd) Pachadi/Chutney

Happy Yugadi - 2009

Egg Puffs

Awards

Murg Malai Kabab

Spicy Indian Pasta

Birthday Cake - 2009

Veg-Biryani

Yellow Cucumber Pachadi / Chutney

Chicken 65

Coconut Chutney

Mushroom Manchurian

Palak Khichdi (Green Khichdi)

Badanekai Yennegai (Eggplant Curry)

Hot and Sour Veg Soup - Indian Chinese Version

Palak Pakora