Binys Recipes

Happy New Year !

2024-01-01T04:31:00.000-08:00

Coconut & Dariya Chutney

2017-05-05T03:01:00.000-07:00

Ingredients;
Grated coconut-1/2 cup
Split Dariya -half cup
Cilantro - 4 sprigs, roughly chopped
Green chillies-2
Salt to taste
Water as required

Grind the above ingredients. Pour 1/4 cup of water and pulse 3 to 4 times.

Serve with steamed Idlis or Dosas Click here for Dosa/Idli Recipe

or Instant Semolina Idlis Click here for Recipe

Happy Easter!!!!!!!!!!

2017-04-17T00:00:00.000-07:00

Veg Hakka Noodles

2017-04-15T07:00:00.000-07:00

Last day of Lent with Veg Hakka Noodles

Ingredients;
Noodles- 1pkt, preferably Hakka
Onion-1, medium sized, sliced lengthwise
Bell pepper- 1, sliced lengthwise (mix different coloured peppers)
Carrot-1, juliened
Cabbage- 1 cup, shreded
Mushrooms-1 cup, roughly chopped
Celery-2 stalk, finely chopped (optional)
Spring onions- 3 to 4, finely chopped, stalk and leaves separate
Oil 3 tbsp
Soy sauce- 2 tbsp ( Soy- ginger sauce if available)
Tomato sauce-2 tbsp
Vinegar-1tbsp
Pepper-1/2-1tsp

Boil water and cook the noodles as per packet instructions. Drain the noodles and leave it immersed in cold water. Heat the oil in a wok/pan on high flame. Saute the onions for a minute. Add the mushrooms, carrots, cabbage & spring onion stalk. Saute on high flame for 2 mins. Add the sliced bell pepper and celery. Saute further for a minute. Drain and add the noodles, pepper powder, soy, tomato sauce and vinegar. Toss/Mix well. Sprinkle spring onion leaves and switch off the flame after a minute.
Serve!!!!!!

It is difficult to get the taste similar to takeaways/restaurants. This is because the recipe requires the oil/wok to be really hot. Our kitchen hobs cannot deliver the same heat as the gas burners used in restaurants.

There was enough salt in the soy sauce so did not add extra salt.

Red Kidney Beans (Rajma) & Spinach Curry

2017-03-11T10:55:00.000-08:00

Ingredients
Red Kidney Beans-2 cups, cooked
Spinach - 2cups, chopped
Onion-1, medium sized, finely chopped
Tomatoes- 1 can, crushed/chopped
Coriander leaves- 2sprigs, chopped (optional)
Garlic- 1tsp, minced
Garam Masala- 1/2tsp
Chilli powder-1tsp
Turmeric powder-1/4 tsp (optional)
Salt as per taste
Water-1 cups
Oil-1tbsp

Heat the oil in a pan/pressure cooker. Saute the onions. Add the chilli powder, turmeric powder and garam masala. Roast for few seconds. Add the tomato,minced garlic, cooked beans, spinach and salt as per taste. Pour1 cup of water. Cook until the gravy thickens. If using a pressure cooker, cook until 1 whistle. Sprinkle chopped coriander leaves. Serve with roti or rice!!!!!!

If using dry beans- soak it for 4-6 hours, pressure cook until 2 whistles. Drain the water and rinse the beans well.
If using canned beans, drain the water and rinse the beans well.
You may use fresh tomatoes instead of canned ones.

Mixed Vegetable Cutlets

2017-02-25T02:24:00.000-08:00

Ingredients;
Vegetables-1 large potato, 1 medium sized carrot.1/2 of a beetroot, peas and corn-1cup
Shallots-8 to 10 or 1 small onion, finely chopped
Ginger-1/2 inch, grated
Green chillies-2, finely chopped (optional)
Curry leaves- 6-8 leaves, finely chopped (optional)
Bread crumbs (I have used multi-seeded bread)
Eggs-3, beated (For vegetarian option use plain flour or maida batter)
Pepper powder-1tsp
Salt to taste
Oil

Dice the vegetables and pressure cook it until 1-2 whistles. Allow this to cool down and lightly mash the vegetables. In a pan, heat 2 tbsps of oil. Saute the shallots, ginger, green chillies and curry leaves. Add the mashed vegetables, powdered pepper and salt. Mix well. Allow to cool down. Divide the mix into equal portions. Make small round patties. In a separate bowl beat the eggs. Coat each cutlet with the egg mix/maida batter and then coat it with the bread crumbs. Spray some cooking oil in a pan and fry the cutlets, both sides until the crumb coating is brown and crispy or deep fry the cutlets in oil. Remove the cutlets on to a kitchen towel.
Serve hot with ketchup !!!!!!!!!!

Appam (Fermented Rice Pancake)

2017-02-04T04:50:00.000-08:00

Ingredients
Long grain Rice- 2 cups (soaked in water for 4 hours)
Cooked Rice-1 cup
Grated Coconut -1 cup
Cumin seeds-1/2 tsp
Shallots- 2-3
Yeast-1/2tsp
Salt to taste
Sugar-1tsp (optional)
Oil (if using cast iron pan), optional if using non-stick.

Mix the yeast and sugar in 2 tbsps of luke warm water; allow the yeast bloom. Grind the soaked rice with the cooked rice, yeast mix and required amount of water to a smooth paste. Leave it to ferment.

Grind the coconut, cumin seeds and shallots to a coarse paste. Mix this with the fermented rice batter. Add salt. The batter should be thick in consistency. Heat the pan ( if possible use cast iron pan). Smear it with 2 drops of oil (Gingelly oil is best when using cast iron vessel). Pour a ladle full of batter. Do not spread it. Allow to cook on one side for 1-1.5 mins and then flip it over and allow to cook for a minute.

To make soft appams:
Use cooked rice when making the batter.
Use good quality long grain rice.
Allow the batter to ferment well (preferably overnite)
Allow the pancake to rise before flipping it over.
Do not overcook the appams.

To all my virtual friends of the blogging world

2016-12-25T02:05:00.000-08:00

Tabouleh Salad

2016-07-22T19:17:00.000-07:00

Ingredients;
Bulgur wheat- 1/2 cup
Parsley- 1 bunch, finely chopped
Mint-1/2 bunch, finely chopped
Coriander-1/2, finely chopped
Cucumber-1/2, chopped
Tomatoes-2, deseeded, finely chopped
Green onions/scallions -1/2 cup, finely chopped
Lime juice-2 tbsp
Salt and Pepper
Olive oil-1 tbsp

Cook the bulgur wheat as per packet instructions. Add bulgar wheat, herbs, cucumber, tomatoes and green onions into a bowl. Mix well. Add olive oil, pepper, salt and lime juice. Mix well.
Serve!!!!!!

Hummous

2016-07-20T07:12:00.000-07:00

Ingredients:
Chickpeas- 1 can, drained & rinsed
Tahini paste- 3 tbsp
Lime juice-1-2 tbsp
Garlic- 1 clove, minced
Cumin - a pinch, crushed
Olive oil-1tbsp
Salt

Add the above ingredients in a food processor and pulse to form a smooth paste.
Add 1-2 tbsp of water if desired. Turn out into a dinner plate, drizzle olive oil and sprinkle a pinch of paprika.
Serve with carrot or cucumber sticks and toasted pita bread

Pain au chocolat/ Chocolate Croissant

2016-07-15T10:00:00.001-07:00

Ingredients;
Pastry Roll- for 6 croissants
Dark chocolate sticks-12
Nutella
Chopped nuts-3 tbsp (almond, pecans and cashew- optional)
Milk/Egg white

Unroll the dough and separate it into 6 pieces. Spread a tsp of nutella on each and sprinkle chopped nuts. Place 2 chocolate sticks and roll the dough into desired shape. Bake in the oven for 12-15 minutes or until golden brown.Glaze with milk or egg wash for a deep golden colour.
Serve fresh from the oven!

Eggs & Bell Peppers

2016-07-15T03:40:00.000-07:00

Ingredients;
Eggs-3
Bell Pepper
Salt & Pepper
Oil- 1 tbsp

Cut the bell pepper into 1/2 inch rings. Heat oil in a pan. Place the pepper rings and fry for a minute. Flip the rings over and crack an egg into each of the rings. Season with salt and pepper. Allow the eggs to cook for 5 to 6 minutes on a medium flame.
Serve!!!!!!!!

Dark Chocolate Bark

2016-07-09T23:33:00.000-07:00

Ingredients;
Dark Chocolate- 400gms,
Toppings - Raisins, Cranberries, Chopped Cashews, Pistachios, Almond Flakes

Melt the chocolate using a double boiler. Spread the melted chocolate on a tray lined with greased parchment paper. Sprinkle the toppings. Drizzle melted chocolate on top.
Refrigerate for 30 mins. Break the chocolate bark into pieces. Njoi!!!!!!!

Pearl Millet Puttu

2016-06-18T12:27:00.000-07:00

Ingredients
Pearl(Foxtail) Millet- 2-3 cups
Grated fresh coconut-11/2cup
Cumin seeds-1/4tsp
Salt as per taste

Soak the millet in water for 4 to 5 hours. Drain the water and allow to air dry for 10 minutes. In a grinder powder the millet. Add 1 cup coconut, cumin seeds and salt. Pulse few times. Use a puttu maker or a steamer. Add 1 tbsp of grated coconut fill it half with the powdered millet, add another tbsp of coconut followed by the powdered millet. Finally top it with grated coconut. Steam for 10 minutes.
Serve hot with any curry!!!!!!

Ice Cream (Vegan)

2016-06-08T02:39:00.000-07:00

Recipe Source;Fully Raw Kristina

Check out the Video for the recipe

I have used 2-3 tbsps of agave nectar instead of coconut water and dates.
Add 1 whole ripe avocado.

Mini Fish Cakes

2016-06-04T04:55:00.001-07:00

Ingredients;
Fish Fillets-500 grams, cooked and flaked
Onion-1, finely chopped
Ginger-1/2 tbsp,finely chopped
Green chillies-3, finely chopped
Eggs-2
Breadcrumbs-1cup
Parsley-2 to 3 tbsp, finely chopped
Grated Cheese-1/2 cup
Oil-1tsp
Salt and Pepper

Heat the oil in a pan. Saute the onion, ginger and green chillies until cooked.
In a bowl add the sauted onion, flaked fish, breadcrumbs, whisked eggs, parsley, cheese, salt and pepper. Mix well and divide the mix into 15 equal portions. Shape each into a round disc . Bake them in a preheated oven at 180 degree celsius for 10-12 minutes.
Serve!!!!!!!

Schezwan Rice Noodles

2016-05-21T13:25:00.001-07:00

Ingredients for the Schezwan Sauce:
Dry Red Chillies- 20, deseeded (optional) and soaked in hot water for 30 minutes
Garlic- 10 cloves, finely chopped
Soya sauce-1/4 tsp
Vinegar-1 tsp
Sugar-1 tsp
Powdered Pepper-1/2 tsp
Oil 2 tbsp
Salt as per taste

Drain the red chillies and grind it to a smooth paste. Heat the oil in a pan, add the chopped garlic and allow it to fry for a minute. To this add the chilli paste, soya sauce, vinegar, sugar, pepper and salt. Stir well and allow it to cook on a low flame until oil separates. Store in a glass jar in the fridge.

Ingredients for the fried rice
Rice noodles-150 gms, soaked in cold water for 30 mins
Rice- 1 cup, cooked
Boneless chicken-1 cup, shredded
Eggs-3, scrambled
Onion-1 thinly sliced
Bell peppers-1, thinly sliced
Carrot-1, thinly sliced
Ginger-1 inch, finely chopped
Garlic-4 cloves, finely chopped
Schezwan sauce-2 tbsp
Soya sauce-2 tbsp
Tomato sauce-2 tbsp
Vinegar-1 tbsp
Sesame Oil-3 to 4 tbsp
Salt and Pepper-as per taste

In a wok, heat the oil. Add the ginger and garlic. Stir fry for a minute and then throw in the sliced onion, peppers and carrot. Sprinkle salt and pepper. When the vegetables are crisp add the drained noodles, rice, scrambled eggs and chicken. Pour the sauces and vinegar.Adjust salt as per taste. Allow to cook for 3 to 4 minutes. Stir /Toss well.
Serve hot!!!!

Cauliflower and Leek Stir Fry

2016-05-21T13:25:00.000-07:00

Recipe from Vah Chef Sanjay Thumma

Ingredients;
Cauliflower - 1 head, florets separated and steam cooked
Leek- washed and cleaned, thinly slice the white stalk
Cumin seeds-1 tsp
Black peppercorns-1 tsp
Garlic-2 large cloves
Mustard seeds-1/2tsp
Red chillies- 3 to 4 (optional)
Oil- 2 tbsp
Salt as per taste.

Heat oil in a pan and splutter the mustard seeds. Stir fry the red chillies and leek. Grind the cumin seeds, peppercorns and garlic together. Add the ground spice mix and salt to the leek. Roast it for a minute and then add the cauliflower florets. Allow the spices to coat the florets and cook for 3 to 4 minutes on a medium flame.
Serve hot with rotis or phulkas!!!!!!!!

Spaghetti with Home-made Red Pesto

2016-05-08T12:08:00.002-07:00

Ingredients for the pesto;
Sun-dried Tomatoes-2
Basil leaves-5
Garlic-1 clove
Almonds/Pine nuts- handful
Olive oil-1/4th cup
Dried Kashmiri Red Chillies -3, de-seeded and soaked in water for 30mins (optional)
Salt and Pepper to taste

Blend the above ingredients in a food processor until smooth. Store in a glass jar.
Stays fresh up to a week in the fridge.

Spaghetti with Homemade Red Pesto

Spaghetti-300 gms, cooked and drained
Onion-1, finely chopped
Bell pepper-1, roughly chopped
Red Pesto-2 to 3 tbsp
Shredded Chicken/Prawns- 1 cup, cooked
Olive oil-1 tbsp
Water-50mls
Parmesan cheese-2tbsp, grated
Spring onion- finely chopped

Heat the oil in a pan. Sauté the pepper and onion until cooked. Add the chicken/prawns and 3 tbsps of Red Pesto. Pour water and allow it to cook for a minute. Switch off the flame. Add the cooked pasta and mix well.
Sprinkle grated parmesan cheese and finely chopped spring onions. Serve!!!!!!!!!

Fish Linguine

2016-04-17T05:40:00.000-07:00

Ingredients;
Linguine- 500 grams
Fish fillets- 300grams, cut into small chunks (I used Cod)
Bell peppers-1 cup, cut into thin strips
Onion-1, thinly sliced
Green beans-1/2cup, thinly sliced or add vegetables of your choice
Cherry tomatoes-5, cut into halves
Garlic- 1-2 cloves, finely chopped/grated
Mayonnaise- 2 tbsp
Mustard-1 tsp
Chilli flakes-1/2tsp
Pepper powder-1/2tsp
Oil-2 tbsp
Avocado- 1 thinly sliced (optional)
Spring onion- finely chopped
Salt as per taste.

Boil water in a sauce pan, add 1/2 tsp salt and a drizzle of olive oil. Cook the pasta until done. Drain and rinse the pasta under cold water.
In a pan, heat 2 tbsp of oil, Saute the onions, garlic and peppers for 1-2 minutes. Add the fish, cherry tomatoes, chilli flakes, salt and pepper. Allow to cook. Switch off the flame. Mix mayonnaise and mustard. Add this to the pan with the pasta. Mix well.
Serve!!!!Garnish with sliced avocado or chopped spring onions.

Quick Bread- Oats, Apple and Sultanas

2016-04-03T12:15:00.000-07:00

Ingredients;
Oats flour- 200 gms
Plain flour- 50 gms
Soda Bicarb-1tsp
Baking powder-1tsp
Apples-4 (2-grated and 2 finely chopped)
Eggs-2
Muscovado Sugar-3tbsp
Sultanas-1/2 cup
Powdered Cinnamon-1tsp
Salt-1/4tsp
Milk-50mls (if required)

Powder the muscovado sugar, add eggs and blend well. In a bowl, add the powdered oats, plain flour, baking soda, baking powder, powdered cinnamon and salt. Mix well. Throw in the chopped apples and sultanas. Pour the egg and sugar mix and the grated apples. Mix well. Add 50 mls of milk if the mix is too thick.
Preheat the oven to 180 degree Celsius. Pour the mix into a loaf tin. Sprinkle some oats and pumpkin seeds on top. Bake for 35-40 mins. When done allow to cool on a wired rack.
Enjoy!!!!!!!!!!!

* Refined sugar can be used instead of Muscovado sugar.

Mint Cilantro and Lime Rice

2016-03-17T05:34:00.001-07:00

Ingredients;
Basmati Rice-2 cups, cooked
Peas-1/2 cup, cooked
Onion- 1, medium, finely chopped
Ginger-1tsp, minced finely
Cilantro & Mint -1/2 cup finely chopped
Pepper powder-1/4 tsp
Lime juice-2 tbsp
Oil-1-2tbsp
Whole spices- 3 cardamoms, 3 cloves, 1inch cinnamon
Salt as per taste.

Heat the oil in a wok. Add the whole spices.Allow a minute and then add the chopped onion and ginger. When the onion turns translucent, add the rice,peas,chopped herbs, pepper and salt. Mix well. Switch off the flame after 1-2 minutes. Finally add the lime juice and mix well. Garnish with fried onions or roasted cashews.
Serve with raita, pickle or poppadums!!!!!!

Grilled Chicken with Lemongrass and Herb Crust

2016-02-20T09:45:00.000-08:00

Ingredients;

Chicken fillets -5

Ginger- ½ inch

Garlic cloves-2

Lemon grass 2 stalks; remove the hard skin

Mint leaves

Coriander leaves
Garam Masala-1tsp

Lime juice – 2 tbsps

Pepper powder – ½ tsp

Olive oil -1 to 2 tbsps

Salt as per taste

Make a smooth paste of all the ingredients except chicken.

Coat the chicken fillets with the paste.

Grill the marinated chicken in a preheated oven for 25-30minutes at 180 degree celcius.

Serve with salad /rice/rotis!!!!!!!

3 ingredient quick veg sandwich

2015-12-02T08:54:00.001-08:00

Ingredients
Sandwich bread -2 or rolls
Avocado- pitted +cut into chunks
Coleslaw
Crisps (I used Pringles).
Cut the roll.Spread the coleslaw on the roll or bread as required. Layer the avocado and crisps. Yummy veg sandwich is ready.

Beetroot Rice

2015-09-21T04:36:00.000-07:00

Ingredients;
Basmati Rice- 2cups, cooked
Peas & Corn- 1/4cup, cooked
Beetroot-1, small grated
Shallots-15 or 1 small sized onion-finely chopped
Ginger-1tbsp, finely chopped
Green chillies-2, finely chopped
Curry leaves-2sprigs
Cumin-1pinch
Oil -2tbsp
Pepper powder-1/4tsp
Salt as per taste

Heat the oil in a pan, add the cumin, shallots, ginger, curry leaves and green chillies. Saute it until onions are cooked. Add the beetroot, pepper and salt. Mix well and allow the beetroot to cook. Add the rice, peas and corn. Mix and allow it to cook for 3 to 4 mins.
Serve with raita, pickle and poppadums!!!!!!!!