A to Z Recipes

EASY CHANA MASALA

2013-09-17T01:03:00.003-07:00

Ingredients

Dry chickpeas- 1/2 to 3/4 cup
Kashmiri chili powder- 1 tsp(or to taste)
Coriander powder- 1.5 tsp
Turmeric powder- 1/2 tsp
Garam masala powder- 3/4 tsp
Green chili( cut vertically)- 1 no
Water- 1 and 3/4 to 2 cups
Chopped Coriander leaves: 2 tbsp
Oil- as required
Salt- to taste

To grind together

Diced Onion- 1 large
Diced Tomato- 1 large
Ginger- 1" piece
Garlic- 2 small cloves

Directions

Soak chickpeas overnight (or for about 8 hrs).Drain ,rinse well and keep aside.
Grind together all the ingredients listed under'to grind' to form a smooth paste.
Heat oil in a pressure cooker and add the prepared onion- tomato paste.Cook for few minutes,stirring well in between, until oil starts to separate.
Reduce flame to low and add kashmiri chili powder,coriander powder,turmeric powder,garam masala and green chili.Mix well and cook for about a minute.
Add water,chickpeas and salt to taste.
Close the pressure cooker and cook for about 15 to 20 minutes or until done.
Open the cooker when the pressure is released and add chopped coriander leaves.( if you require a thicker gravy place cooker on a medium heat and cook until desired consistency is reached.

EGG SALAD SANDWICH

2013-09-15T00:24:00.002-07:00

Ingredients

Ripe Avocado ( mashed)- 1 no
Hard boiled egg ( chopped)1 no
Lemon juice-1 tsp
Black pepper powder-to taste
Salt to taste
Salad green of your choice- 1/4 cup
Whole wheat bread-4 slices

Method

In a mixing bowl, combine avocado, egg,lemon juice,pepper powder and salt.Mash well with a fork until combined.
Add chopped salad greens and mix lightly.
Take 2 slices of bread and spread 2 to 3 spoonfuls of the avocado- egg mixture on it.
Top with the other slice and cut into half.

MIXTURE

2013-09-14T09:47:00.004-07:00

Ingredients

Peanuts-( with skin)- 1/2 to 3/4 cup
Garlic-crushed(skin on)- 4 to 6 cloves(optional)
Curry leaves- 2 sprigs
Red chili powder- 1/4 to 3/4 tsp
Asafoetida- 1 or 2 pinch
Oil- For deep frying
Salt- to taste

For Sev

Kadalamavu / Besan flour / Gram flour- 2 cups
Red chili powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Asafoetida- 2 pinch
Water- as required
Salt- to taste

For Boondhi

Kadalamavu / Besan flour / Gram flour- 3/4 to 1 cup
Red chili powder- 1/4 tsp
Turmeric powder- 1/8 tsp
Asafoetida- 1 pinch
Water- as required
Salt- to taste

Directions

To prepare Sev

In a mixing bowl combine together all the ingredients for sev,except water.
Slowly add water and mix well.Knead to form a soft dough.

Heat oil in a pan.Place the dough in an idiappam maker /string hopper maker and press it into the hot oil in a circular motion.Do this in small batches.

Fry this ,till it turns golden brown ,turning once in between.Drain on to a kitchen towel using a slotted spoon.( You have to do this quickly or else it will get burned.Also make sure that the oil is not too hot)
Crush the sev gently with your hands.Keep aside.

To prepare Boondhi

In a mixing bowl,combine together all the ingredients for boondhi. Slowly add water to make a smooth batter ( like dosa batter)

Heat oil in a pan ,hold a slotted spatula over this and gently pour the prepared batter on to the slotted spatula,so that the batter drips into the oil.( Do this in small batches and do not overcrowd the pan)
Drain this onto a clean kitchen towel.

To prepare mixture

Add peanuts to the hot oil and fry it.Drain and keep aside.
Add crushed garlic and curry leaves to the oil and fry till garlic turns golden brown.Drain and keep aside.

In a large mixing bowl,combine together sev,boondhi,peanuts,garlic,curry leaves,red chili powder to taste and asafoetida. Mix well until combined.( Add more salt if required).

Allow it to cool completely and store it in an airtight container.

Note: I halved the recipe for the pics.

CHICKEN CURRY

2013-09-14T09:45:00.003-07:00

Ingredients

Chicken-medium sized pieces- 400 to 500 gms
Onion-sliced- 1.5 cups(2 medium sized)
Green chilies-cut vertically- 2 nos(or according to taste)
Curry leaves- 2 sprigs
Ginger-finely chopped- 1 tsp
Garlic-finely chopped- 1 tsp
Kashmiri chili powder- 1 tbsp(see notes)
Turmeric powder- 1/2 tsp
Coriander powder- 3/4 tbsp
Garam masala powder- 3/4 tsp
Water- 1/4 cup
Potato-cubed- 3/4 cup( one medium sized)
Thin coconut milk- 1.5 cups
Thick coconut milk- 1/2 cup
Salt- to taste
Oil- as required

Directions

Heat oil in a pan and add onion,green chilies,curry leaves.ginger and garlic.Saute until onion turns golden brown ,over a medium low flame.
Reduce the flame to low and add kashmiri chili powder,turmeric powder,coriander powder, garam masala powder and 1/4 cup water.Cook for about 3 to 4 minutes,stirring continuously until masala starts to leaves the sides of the pan.
Add potato and mix well.Cook for a minute or two.
Add chicken pieces and saute for few minutes..
Add thin coconut milk ,salt and mix well.Cover and cook till the chicken is done and gravy turns thick.
Add thick coconut milk and simmer for few minutes.Serve with appam ,chapathi or rice.

NOTES

Adjust the spice level according to your taste.Kashmiri chili powder gives a nice red colour to the curry without being too spicy.I used about 1.5 tbsp of kashmiri chili powder.If you are using regular chili powder,use according to your spice level.
If you require more gravy add sufficient quantity of hot water while adding the thin coconut milk to the curry.

SPICY CHICKEN FRY

2013-09-14T09:44:00.000-07:00

Ingredients

Chicken-(medium sized pieces)- 500 gms
Onion-sliced- 1/2 cup(one medium sized)
Curry leaves- 2 sprigs
Oil- as required

For Masala paste

Kashmiri chili powder- 2 tsp( or to taste)
Coriander powder- 1 tsp
Turmeric powder- 1/4 tsp
Fennel seeds- 3/4 to 1 tsp
Black pepper corns- 1/2 to 1 tsp
Green chilies- 1 or 2 nos( according to taste)
Ginger- 1 inch piece
Garlic- 3 to 4 large cloves
Vinegar- 1 tsp
Water- as required
Salt- to taste

Directions

In a blender,combine together all the ingredients listed under 'For masala paste' and blend to form a smooth paste.
Rub this onto the chicken pieces and refrigerate for about 1 hour.
In a heavy bottomed pan cover and cook the marinated chicken until it is 3/4 th done.Keep aside
Heat oil in a pan( use oil just enough to shallow fry the chicken pieces) and add the cooked chicken pieces , sliced onion and curry leaves,fry until it turns golden brown,carefully turning once or twice in between.
Add more curry leaves if required.

Serve with rice or chapathi.

VARUTHARACHA MUTTON CURRY

2013-09-14T09:41:00.000-07:00

Ingredients

Mutton-500 gms
Turmeric powder-1/2 tsp
Bay leaf- 1 no
Cardamom pods- 2 nos
Cloves- 2 nos
Cinnamon-2" piece
Ginger ( chopped finely)- 1" piece
Garlic (chopped finely)- 5 to 6 cloves
Onion ( sliced )- 2 medium
Shallots ( sliced)- 1 cup
Green Chilies (cut vertically)- 2 to 3 ( see note)
Curry leaves- 1 sprig
Coriander powder- 1 tbsp
Red chili powder-1/2 tsp( see note)
Garam Masala powder-1/2 tsp
Fennel powder-1/2 tsp
Tomato ( sliced)- 1 small
Oil
Water
Salt to taste

Todry roast and grind

Grated coconut-1/2 cup
Black pepper corns-1 tsp

For tempering

Mustard seeds-1/2 tsp
Coconut ( sliced)-3 tbsp
Curryleaves- 1 sprig

Method

Place the mutton pieces in a pressure cooker along with 1/2 tsp turmeric powder,salt to taste and 1/4 cup water.Cook until mutton is just done.Separate the mutton pieces from the stock and keep aside.
Meanwhile add grated coconut in a pan and dry roast it until it turns brown.( Be sure not to burn it).Switch off the stove and add black peppercorns .Grind this to a smooth paste without adding water.Keep aside.
Heat oil in a pan add bay leaves,cardamom,cloves and cinnamon.Saute for a few seconds.Now add onion,shallots , green chilies and salt to taste.Saute for about 10 to 15 minutes on a medium flame, until it turns golden brown.
Reduce the flame to low and add coriander powder,red chili powder,garam masala and fennel powder along with 2 tbsp water.Saute for about 5 minutes or until oil separates.
Now add the cooked mutton pieces and mix well until combined.Add the coconut paste ,tomato and sufficient quantity of stock.Adjust the salt level at this point.Cover and cook over a medium flame for about 10 to 12 minutes or until gravy is thick enough.
Now for tempering,heat oil in a pan, add mustard seeds and let it splutter.Add shallots ,coconut slices and curry leaves .Saute until it turns golden brown.Pour this over the curry.

Note:
I used 5 green chilies and did not use red chili powder.You can adjust the spice level according to your taste.

KERALA MUTTON BIRIYANI

2013-09-14T09:38:00.000-07:00

Ingredients

FOR RICE

Basmati rice- 1.5 cups
Cardamom- 4 nos
Cloves- 4 nos
Cinnamon- 1.5" piece
Star anise- 1 no
Water- 3 cups
Salt to taste
Lime juice
Ghee-as required

FOR MUTTON MASALA

Mutton - 400 to 500gms
Tomato chopped- 1 medium sized
Kashmiri chili powder-3/4 to 1 tsp
Turmeric powder- 1/2 tsp
Lime juice- 1 tsp
Salt to taste
Water-as required
Oil - as required
Ghee-as required

For marination

Kashmiri chili powder-1/2 tsp
Turmeric powder-1/2 tsp
Salt to taste

For cashew-coconut paste

White poppy seeds-1/2 tsp
Cashew nuts-5 to 6 nos
Grated coconut- 2 tbsp

For onion masala paste

Onion- diced- 2 medium sized
Ginger- 1.5" piece
Garlic-4 large cloves
Green chilies- 5 to 6 nos( or to taste)
Whole black pepper- 1/2 tsp
Cardamom- 2 nos
Cloves-2 nos
Cinnamon- 1 " piece
Fennel seeds-1/2 tsp
Mint leaves- 8 to 10 nos

For Garnishing and layering

Cashew nuts- 10 to 12 nos
Raisins-1.5 tbsp
Onion -sliced finely- 1 medium no
Ghee- as required
Garam masala- 1/8 tsp
Mint and coriander leaves- chopped-1 to 2 tbsp

Method

To prepare rice.

Wash rice until water runs clear.Heat oil and ghee in a pan and add cardamom,cloves,cinnamon and star anise,saute for few seconds and add the drained rice.Fry rice for 3 to 4 minutes,stirring continuously.
Add salt,lime juice and water.Cover and cook until it is 3/4 th done.Transfer it to a large tray and allow it to cool slightly.

To prepare mutton masala

Marinate the mutton pieces with ingredients listed under ' For marination'
Soak cashew nuts and poppy seeds in water for 15 to 20 minutes.Grind this along with grated coconut to form a smooth paste.Keep aside.
Grind together all the ingredients listed under 'For onion masala paste' to form a smooth paste.
Heat oil in a pan and add the onion masala paste and saute until oil separates or it starts to leave the sides of the pan.
Add chopped tomato and cook for 2 to 3 minutes.
Add kashmiri chili powder and turmeric powder.Saute for a minute and add the mutton pieces( add 1/4 to 1/2 cup water as required)and salt to taste.Cover and cook until it is half done.Now add the cashew -coconut paste ,mix well.Cover and cook until it is done and gravy turns thick.( The gravy must be really thick and should coat the mutton pieces well)

For Layering

Heat oil/ghee in a pan ,fry onion,cashew nuts and raisins separately until it turns golden brown.Keep aside.
Preheat oven to 180 Deg C.
Lightly grease a baking pan with ghee.Arrange prepared rice and mutton masala in layers.Sprinkle one pinch of garam masala , 1/8 tsp ghee,and few tsp of chopped coriander and mint leaves on each layer of rice.
Garnish with fried cashewnuts,raisins and onion.
Cover it with an aluminium foil and bake for 20 to 30 minutes.

( for stove top method,layer rice and mutton masala in a greased heavy bottomed pan and cover it tightly..Heat a tava /dosa pan and place the biriyani vessel on top of the tava.Reduce the flame to low a cook for about 20 minutes.)

EGG AND POTATO CURRY

2013-09-14T09:30:00.000-07:00

Serves : 2
Ingredients

Hard boiled eggs- 2 to 3 nos
Mustard seeds- 1/4 tsp
Turmeric powder-1/4 tsp
Onion sliced- 1 large
Potato -cut into small cubes-1 large
Green chilies-cut vertically- 2 to 3 nos (according to taste)
Garam masala powder-1/4 to 1/2 tsp
Coriander powder- 1 tsp
Curry leaves- 1 sprig
Thin coconut milk- 3/4 cup
Thick coconut milk- 1/2 cup
Oil- as required
Salt to taste

Method

Heat oil in a pan and add mustard seeds,Let it splutter.
Next add turmeric powder and saute for 2 to 3 seconds. (make sure you do not burn it).
Immediately add onion,potato and green chilies.Saute until onion turns golden brown and potato is cooked.(Cover and cook for few minutes more ,if required.)
Reduce the flame to low , add garam masala , coriander powder and curry leaves.Cook for a minute or two,stirring well in between.
Next add thin coconut milk and salt to taste.Mix well,cover and cook for 3 to 4 minutes over a medium low flame.Bring it to a boil.
Next add hard boiled eggs and thick coconut milk .Bring this to just under a boil.

Serve with appam/chapathi.

VEGETABLE UPUMA

2013-09-14T05:24:00.003-07:00

Ingredients

Semolina/Rava- 1 cup
Green chili chopped- 1 no
Ginger chopped- 1 tsp
Curry leaves- 1 sprig
Cashew nuts- 5-6 nos
Red chilies- 2 nos
Asafoetida-1 pinch
Onion chopped- 1/2 cup
Carrot and green beans chopped - 3/4 cup
Frozen green peas-1/4 cup
Water-1 1/2 to 1 3/4 cups
Ghee/oil
Salt to taste
mustard seeds

Method

Heat 1 tsp of oil/ghee in a pan and roast semolina till fragrant.Keep aside.
Heat oil in a pan,add mustard seeds.Let it splutter.
Add green chili,ginger,curry leaves,cashew nuts ,red chilies and asafoetida.Saute for a minute on low flame.
Now add onion,carrot and green beans.Saute till the vegetables are almost cooked.
Add frozen green peas and pour water. Add salt to taste.Cover and cook till it starts to boil.
Now add slowly the roasted semolina ,stirring as you go.
Reduce the flame to low ,cover and cook for few minutes.
Open the lid and stir well.Now the upma should be soft and fluffy.(if it looks dry add a few tablespoons of water ,then cover and cook for a minute)

MASALA DOSA

2013-09-14T04:56:00.004-07:00

For potato masala

Ingredients

Potato-(boiled and lightly mashed)- 3 large
Mustard seeds- 3/4 tsp
Cumin seeds- 1/2 tsp
Asafoetida- 1 pinch
Curry leaves- 1 sprig
Ginger-finely chopped- 1 tsp
Green chilies-chopped- 2 nos( or to taste)
Onion-sliced- 1 no
Red chili powder- 1/4 tsp(optional)
Turmeric powder- 1/2 tsp
Water- 1/4 cup( or as required)
Lemon juice- 1 to 2 tsp( or to taste)
Coriander leaves-chopped- 1 to 2 tbsp
Salt- to taste
Oil- as required

Directions

Heat oil in a pan.Add mustard seeds ,let it splutter.Add cumin seeds and saute for few seconds.
Add asafoetida,curry leaves ,ginger and green chilies.Saute for few seconds.
Add sliced onion and saute until it turns translucent.
Add red chili powder,turmeric powder and salt to taste.Saute for few seconds.
Add water and mashed potato, mix well.
Add lemon juice and coriander leaves.Add more salt if required,mix well and cook for a minute or two.

To prepare masala dosa

Directions

Heat a tawa/dosa pan.Lightly brush it with oil.(If you are using a non stick pan,do not apply oil on the tawa,if you do so you will not be able to spread the batter)
Spread a ladle full of batter to form thin and large circle.Drizzle oil or ghee over the dosa ( use ghee for best results)

When it is cooked and the edges starts to brown .Place 2 to 3 tbsp of the potato masala over the dosa,

Fold the dosa and serve with sambar and coconut chutney.

For dosa batter

Ingredients

Dosa rice/idli rice- 1.5 cup
Urad dal- 1/2 Cup
Fenugreek seeds- 1/8 tsp
Cooked rice- 1/4 Cup
Water- about 2 cup( or as required)
Salt- to taste

Directions

Wash and soak rice in plenty of water for about 4 to 5 hours.
Wash and soak urad dal for 2 to 3 hours along with fenugreek seeds.
Drain urad dal and reserve the water to use it for grinding.In a griner/blender grind urad dal and fenugreek seeds to form a smooth and fluffy batter.(During grinding ,add 1/4 cup water at a time as required.I used about 3/4 cup water.)Transfer this urad batter to a large bowl.
In the grinder ,grind together drained rice , cooked rice and just enough water to form a smooth batter.(Add 1/4 cup water at a time,as required.I used about 3/4 to 1 cup water.)Mix the rice batter along with the urad dal batter.
Add salt to taste and mix well.
Keep the batter aside to ferment in a warm place for about 10 to 12 hours.The bowl should be large enough to accommodate twice the volume of the batter.After fermentation the batter will be light and fluffy.

This is the basic recipe for dosa batter.Use sufficient quantity of this batter to prepare masala dosa.You can refrigerate the remaining batter for later use.

MUTTON PEPPER FRY

2013-09-14T04:53:00.001-07:00

Ingredients

Mutton-1/2 kg
Mustard seeds-1/2 tsp
Curry leaves- 2 sprigs or more
Onion ( sliced)-2 nos( medium)
Shallots( sliced)-10 to 12 nos
Ginger and garlic( chopped)- 1tsp
Coriander powder- 1 tbsp
Turmeric powder-1/2 tsp
Garam masala powder - 1 tsp + 1/4 tsp
Fennel powder-1/2 tsp
Water
Coconut oil( or any other vegetable oil)
Salt to taste

For Marination

Turmeric powder-1/4 tsp
Coriander leaves( chopped)-1/4 cup
Mint leaves- 4 to 5 nos( optional)
Green chilies- 2 nos( or according to taste)
Whole black pepper- 2 tsp( adjust according to taste)
Ginger ( 1" piece)- 2 nos
Garlic( Indian )- 8 to 10 cloves
Lemon juice-2 tsp
Salt to taste

Method

In a blender,combine together the ingredients for marination and grind to form a smooth paste.
Rub this onto the mutton pieces and keep aside for at least 30 minutes.
Heat oil in a pan and add mustard seeds and let it splutter.Now add curry leaves,onion and shallots.Saute until it turns golden brown.Add chopped ginger and garlic and saute for few seconds.
Now reduce the flame to low and add the coriander,turmeric,garam masala and fennel powder along with 2 tbsp of water and mix well.Saute until oil separates for about 2 to 3 minutes.
Add the marinated mutton pieces and mix well.Pour in required amount of water ( appr 1 1/2 cups) and salt to taste.Cover and cook over a medium flame until mutton is done.
Cook until all the water is absorbed .When it is almost dry add 1/4 tsp garam masala and more curry leaves.
Continue frying ,stirring in between ( drizzle more oil if required) until it turns brown.

VEGETABLE SAMOSA RECIPE

2013-09-13T02:51:00.000-07:00

Ingredients:

For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)

For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:

For Cover:

Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
Add green peas, cashews and raisins and mix well.
Add coriander and keep aside.

To Proceed :

Make small rolls of dough and roll it into a 4"-5" diameter circle.
Cut it into two parts like semi-circle.
Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling in the cone and seal the third side using a drop of water.
Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
Serve samosa hot with hari chutney, tamarind chutney.

Chocolate Chip Muffins

2013-09-13T01:01:00.002-07:00

Ingredients:

Wet Ingredients:

Eggs, Large, 2 {I use Kegg’s eggs, abt 55gms each}
Milk, whole or reduced fat, 180 ml (2/3 cup) {I use dbl toned milk}
Vanilla extract, 7.5 ml (1 1/2 tsp)
Butter, melted and cooled, 113 gms (1/2 cup) { I use regular Amul salted butter}

Dry Ingredients:

Regular All Purpose flour/Maida, 260 gms (2 cups)
Baking powder, 12.5 gms (2 1/2 tsp)
Granulated white Sugar, 135 gms (2/3 cups)
Salt, 1.5 gm (¼ tsp) {I skip since I use regular salted butter}
Chocolate chips, semi sweet, bittersweet, milk, or white chocolate chips, 180 gms (1 cup) {I use bittersweet chocolate chips}

Topping: (optional)

Granulated white sugar, 1 tbsp
Ground Cinnamon, ½ tsp {I skip cinnamon and only use sugar}

Instructions:

Preheat the oven to 190 degrees C.

Butter the muffin tray or line with paper liners.

In a large bowl, sieve in the flour, baking powder, sugar and salt (if using). Mix in the chocolate chips.

In a separate bowl, whisk together the eggs, milk and vanilla extract.

Now fold in the wet ingredients plus the melted butter into the dry ingredients.
Stir only till the ingredients are combined – overzealous mixing will result in tough muffins and you don’t want that (and hence muffins recipes are perfect for lazy cooks like me).

Using an ice cream scoop or two table spoons, evenly fill in the muffin cups with the batter – till about ¾ full.

Sprinkle the granulated sugar on top of every muffin (if using cinnamon, first mix the cinnamon powder with the sugar)

Place in the middle rack of the oven and bake for about 18-20 minutes or till a toothpick inserted in the centre of the muffin comes out clean. (a minute or two extra if you want extra crunchy top, like we do)

Transfer to a wire rack and let cool for about 10 minutes before removing from the muffin tray.

Makes about 12–14 muffins.

Spicy Stir Fried Fish

2013-09-13T00:56:00.004-07:00

Ingredients:

Fish Fillets, Sole or Bhetki, 300 grams
Onions, Quartered and then separated, 3 medium
Garlic, finely chopped, 5 cloves
Basil, finely chopped, 6-7 leaves
Oil, 2 tbsp
Green chilies, slit and seeds removed, 2-3
Salt or fish sauce, if needed

For the marinade:

Rice Wine Vinegar, 2 tbsp
Light Soy Sauce. 2 tbsp
Chili paste , 3 tbsp ( I used bottled)
Sugar, 1 tbsp
Corn Starch, 1 tbsp

Instructions:

Cut the fish into bite sized pieces. Marinate the fish for about half an hour with the ingredients mentioned under the marinade.

Heat oil. Add garlic, onions and basil leaves in the oil.

Cook on high flame till onions go soft.

Spoon out the fish from the marinade and add it to the onion mix. Stir fry the fish for about 2-3 minutes on each side – don’t move around too much or else fish will break further.

Add the leftover marinade and green chilies.

Mix gently, check for seasoning and add salt or fish sauce, if required.

Switch off the gas after two minutes and plate up.

Note:

You can also add other veggies of your choice along with the onions.

In case you want to make your own chili paste - soak and grind whole chilies with garlic and a little oil. Use as is, if making for immediate use. If making for later, cook in a little oil and keep stirring it releases oil. Cool and store.

Butter Garlic Pepper Prawns

2013-09-13T00:53:00.002-07:00

Ingredients:

Prawns, deveined & cleaned, medium size 500 gms (with or without tails, up to you)
Garlic cloves, thin diagonally cut slices, 10-12
Black pepper, coarsely crushed, 1 tsp or to taste
Tabasco sauce, 1 tsp (optional)
Butter, 1 ½ tbsp (Salted or Unsalted, up to you)
Olive Oil, 1 ½ tbsp
Corn starch, 1-2 tbsp
Salt, to taste

Instructions:

Wash and clean the prawns. Pat dry and put them in a bowl. Sprinkle corn starch on the prawns and keep them aside for 15-20 minutes. Just before cooking, wash the corn starch off the prawns and pat dry.

Heat butter & oil in a large flat pan. Add chopped garlic and sauté for a couple of minutes on low flame. Add prawns, black pepper powder, Tabasco sauce and salt. Stir and cook for 4-5 minutes without the lid on so that prawns cook in their own water and water is reduced to minimum. Done!

Notes:

Add a little more oil, butter, a few dried or fresh herbs; mix in freshly cooked spaghetti and Voila!!! a quick meal taken care of !!
If you want cleaner looking dish or should I say no so rustic looking dish, finely grind the black pepper and finely chop the garlic...though IMO, it takes the fun away from fighting over the crisped up garlic

Spicy MUTTON CURRY

2013-09-13T00:50:00.005-07:00

Ingredients

Mutton-400 to 500 gms
Onion sliced- 2 cups ( 2 large sized)
Curry leaves- 1 sprig
Tomato chopped- 1/2 cup ( 1 medium sized)
Coconut milk- 1/4 cup
Water-1/4 to 1/2 cup
Salt to taste
Oil

For marination

Turmeric powder-1/2 tsp
Kashmiri chili powder-1/2 to 3/4 tsp
Salt to taste

For masala paste

Green chilies- 3 to 4 nos( or according to taste)
Garlic- 2 large cloves
Ginger- 1" piece
Turmeric powder-1/2 tsp
Kashmiri chili powder-2 to 3 tsp( according to taste)
Coriander powder- 1 tbsp
Pepper powder-1/4 tsp
Garam masala- 1 tsp
Fennel seeds- 1tsp
Water- as required

For tempering

Mustard seeds-1/4 tsp
Curry leaves- Few
Oil-as required

Method

Marinate mutton pieces with ingredients listed under' For marination' for atleast 2 hours.
Grind together all the ingredients for the 'Masala Paste' to form a smooth paste.Keep aside.
Heat oil in a pan ( or use a pressure cooker) add sliced onion and curry leaves.Saute until onion turns golden brown.
Reduce the flame to low,add the prepared masala paste and saute until oil separates or until it starts to leave the sides of the pan.
Add tomato ,marinated mutton pieces ,water and salt to taste.Cover and cook until done.
Add coconut milk and cook for 2 to 3 more minutes or until the desired consistency is reached.
For tempering,heat oil in a pan and mustard seeds ,let it splutter.Add curry leaves and pour this over the curry.

Serve with rice or appam.

Grilled Tandoori Chicken Recipe

2013-09-13T00:45:00.000-07:00

Ingredients
2 tablespoons ground cumin
1 tsp tumeric (optional - mostly for colour)
1 tbsp curry powder (I used a medium hot curry powder)
1.5 teaspoons salt
1/2 tsp coriander
2 teaspoons garlic powder
1 teaspoon cayenne powder
2 tablespoons vegetable oil - more for the grill
4 tablespoons red wine vinegar
2 limes, juiced
1.5 cups regular or nonfat greek yogurt
boneless, skinless chicken thighs (but any cut works - thighs are hard to screw up though) - about 10 large, 12 medium or 16 small thighs)
3 tablespoons cilantro, chopped
3 tablespoons chives, chopped

What to do

Mix spices together in a medium bowl.
Heat the oil in a skillet over low-medium heat.
Stir in the spices and heat until they bubble and become fragrant (30- 60 seconds). Note: You heat the spices because who knows how long your spices have been sitting there - heating them coaxes them back to life, back to reality... and it makes your kitchen smell fantastic!)
Return the spice mix to the bowl and stir in the vinegar, lime juice and yogourt.
Add the chicken and toss to coat evenly. Let them sit 1-12 hours (I usually throw them in the fridge in a zip lock overnight).
Grill on medium-high-ish heat - 5 to 6 minutes per side for large thighs, 4 to 5 minutes per side for medium and small thighs.
Move chicken to a platter and let rest for about 5 minutes (this is important before it lets the juices redistribute through the meat).
Sprinkle with cilantro and chives before serving.

Mixed Vegetable Fry

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Ingredients:-

Cauliflower 10 florets

Capsicum 2 chopped into long slices

Carrot 2 chopped into thin 2" long

French beans 10 broken into 2

Panner 10 small cubes

Tomatoes 2 chopped finely

Onions 2 chopped

Green chillies 3 chopped

Ginger 1'' chopped

Garlic 2 chopped

Ginger Juliennes 10

Coriander powder 1 tbsp

Cumin powder 1 tsp

Red chilly powder 1tsp

Salt to taste

Oil 2 tbsp

Method:-

Take 1 tbsp of oil in a pan.When hot add panner and fry until panner changes it colour.Remove panner and add cauliflower,capsicum,carrot and beans in the same oil.Toss them on a high flame until they change colour and semi soft.

In a another pan,take the rest of the oil.When hot add onions and green chillies.Fry until onions change colour but not fully fried.

Add tomatoes.Cook until tomatoes are soft.Then add coriander powder,cumin powder,turmeric powder and red chilly powder.

Mix well.Now add all the fried veggies and panner.Mix gently.

Sprinkle salt and ginger juliennes.

Mix well and toss until oil appears on the side of the pan.

Garnish with fresh coriander leaves and serve with paratha.

Vegetable Curry

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Ingredients

2 tablespoons garlic
oil
1 onion (finely chopped)
2 tablespoons curry powder (mild)
½ red chilli (sliced into strips)
1 potato (unpeeled cubed)
75 grams cashew nuts
1 can chopped tomatoes
2 tablespoons fresh coriander (or parsley chopped)
1 pinch of salt
1 pinch of pepper

Method

Heat the oil in a saucepan and fry the onion for 4-5 minutes until soft.
Add the cubed potato, red pepper and cook for 20-30 minutes on a medium heat until soft.
Add in the chilli and cook for another minute then stir in the curry powder.
Stir in the chopped tomatoes and cashew nuts, season with salt pepper, cover and cook for another 15-25 minutes, stirring occasionally.
Garnish with coriander or parsley.
Serve with some basmati rice.

Vegetable Biryani

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Ingredients:

2 cups - Basmati rice
1 lb - Vegetables (Carrot,Beans,Potato,Green peas )
3 tbsp - Ginger garlic paste
1 tbsp - Yogurt / Curd
1 - Big onion ( sliced thin )
5 - Green chillies
1 - Tomato ( chopped )
1 - Star anise
1 - Clove
1 - Cardamoms
2 - Bay leafs
1″ - piece of Cinnammon
1 - tbsp - Chilli powder
1/2 cup - Chopped mint leaves
1/2 cup - Chopped coriander leaves
3.5 cups - water
3 tbsp - Oil
1 tbsp - Ghee
Salt to taste.
Method:

Wash and soak the rice in water 15 minutes.
Wash and cut the vegetables into medium sized pieces.
Heat the oil in the cooker.Add the star anise, cloves, cardamon,cinnammon and bay leafs and saute for a minute.
Add sliced onions and green chillies and fry till they start to brown.
Add the ginger garlic paste and saute for about 2 minutes.
Now add vegetables along with the chopped tomatos and saute till the juice dries up.
Add chilli powder,curd ,chopped mint leaves ,corriander leaves and salt to the taste.mix well. now close the lid 5 minutes.
Now add ghee and soaked rice, mix it very gently, then add 3&1/2 cups of water, mix well.(slowly)
Cover and cook with the weight on, until you hear 1 whistle.
Switch off gas flame. Allow the cooker to cool naturally.

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About Us

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The http://catchmyrecipes.blogspot.in Blog is a free directory of blogs that feature Indian recipes and/or food from different parts of India. Manually edited and organized by category, Indian Cooking Blogs aims to offer a comprehensive collection of the best Indian food blogs.

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2013-09-12T00:00:00.000-07:00

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