Lip smackin guide - Indian culinary delights

Tandoori Roti in Tawa or Non-Stick Pan

2014-09-15T10:16:00.001+08:00

How many of us have wished to prepare hot, delicious tandoori roti at home? Most of us probably... One of the first constraints one might face is that tandoori roti needs a well...tandoor! Most of our simple kitchen equipments would not be able to mirror the cooking of a tandoor. And yet, i was determined to have home-made tandoori roti with my Chettinad Chicken this weekend... With a little bit of intuition and having all the required ingredients in the right quantity, I was able to cook the seemingly formidable tandoori chappati at home without using oven, microwave oven or any form of grilling equipment.

Time Taken:
Preparation: 10 mins
Resting period: 2 - 3 hrs
Cooking: 20 mins for 5-7 rotis or flat bread

Serves:
Good for 2 people

Ingredients to make Tandoori roti:

2 Cups of Atta or wheat flour
2 Tablespoons of curd or plain yogurt, preferably with a spoonful of curd water
2 tsp of baking powder (make sure to use baking powder and not baking soda)
1/2 to 1 cup of hot water (before boiling point has reached)
1 tsp salt
1 tsp of cooking oil

Utensils required:

1 non-stick pan
1 non-stick pan lid of glass
1 flat ladle of fibre material, wooden or stainless steel (make sure not to scratch the pan)
1 Glass deep bottomed bowl
1 wet muslin cloth or 1 sheet of clinging plastic to cover the dough
1 plate preferably not breakable and sturdy
1 large casserole with its lid to store the cooked rotis

Cooking Method for the Roasted Chappati or tandoori flat bread:

1. Set all the ingredients on the counter together as very soon you won't be able to open any drawers or lids with your soiled hands!
The kneading
2. Take the deep bottomed glass bowl and pour the atta or flour. Add the baking powder, the curd and the curd water
4. Wash your hands and wipe them dry
5. Start mixing the flour with your finger tips and fingers. Don't use your palm yet. Pour half the quantity of the hot cup of water and mix
7. Add salt to the mix and start mixing the ingredients very well. Continue to knead with your palm and knuckles
9. Add a couple of spoonful of water for the remaining dry flour and continue to knead together
10. Once the flour stops sticking to your fingers and palm to an extent, form a ball and cover it preferably with a clinging sheet completely sealing the bowl
The resting
11. Place the bowl in the warm spot in the kitchen or next to a sunny window
12. After 2 hours approximately, the flour will start rising and small bubbles will form on the dough
13. Wait till you see significant rising and then remove the cover of the bowl
The flattening
14. Smear cooking oil on both the palms and divide the dough into 5 - 7 medium size balls do not make too small portions in an effort to make many rotis out of the dough...it won't roast that well
15. Keep the divided portions in the covered bowl
16. Take one portion at a time and roll it roughly into a ball
17. Place it on the plate and start punching it with your knuckles or finger tips to get a rough elongated shape that of a tandoori roti
18. Make sure that it is a little thick at places and generally twice or thrice the thickness of a tawa roti. The thicker the better in this case

The roasting or cooking
19. Place your non-stick pan on the gas stove on high heat till the smoke starts evaporting
20. Without flipping the flattened roti, place the flat side on the pan. It should start sizzling due to the oiled fingers kneading. Reduce the flame a notch and cover with the heavy glass lid
23. After 2-3 mins you will see bubbles on the roti and also check whether the roti is easily coming off on the sides
24. You may continue to let it cook for an extra minute or so. Then flip it once using the flat shaped ladle. You would see that the flat side will be nicely roasted by now and mostly dark brown in color
25. For a minute, increase the flame a notch for the other side of the roti to get a roasted look as well and cover the lid
26. Once done take it off the pan and place it in the casserole with the lid slightly open. You can roast the other portions in a similar fashion. And there it is! Tandoori roti made on non-stick pan or heavy-bottomed tava!

Additional tips:
a. The first one usually takes more time and might get a bit sticky if the tawa or pan is not hot enough.
b. Team it up with endless spicy vegetarian dishes or non-veg dishes
c. Serve hot and fresh
d. Takes lesser time and effort that a regular tawa chappati

Happy Cooking!

Do let me know if this recipe helped you or feel free to share tips, comments or pics of your version of home-made tandoori roti!

Cauliflower Pulao

2011-06-10T21:14:00.000+08:00

Ingredients:

Oil for shallow frying
1 kg cauliflower (gobhi)
1/2 tsp salt
3/4 black pepper powder

For Pulao:

2 1/2 cups rice (basmati preferred)
3 tsp oil
2 bay leaves (tej patte)
4 black cardamoms (badi ilaichi) crushed
2 inch piece cinnamon (dalchini)
4 cloves (laung)
2 onions chopped
2 inch piece ginger (adrak) grated
4 green chillies chopped
1 1/2 tsp salt
1 tsp cumin (jeera) powder
1 tsp red chilli
1/2 garam masala powder
5 cups of water

For Garnishing:

3 tbsp finely chopped coriander leaves

Preparation:

Clean and wash rice and soak in water for 20 mins.
Drain and set aside.

Method:

Heat oil in a pan.
Add cauliflower and shallow fry till half done
remove sprinkle salt and pepper on cauliflower and set aside.
For cooking pulao, heat oil in heavy bottomed saucepan.
Add bay leaves, cardamoms, cinnamon and cloves.
As they start to sputter, add onions, and stir fry till they turn golden brown and semi-transparent.
Add ginger and green chillies and stir for another 1 - 2 minutes.
Add salt, cumin powder, red chilli powder and garam masala powder. Stir for another 1 - 2 minutes.
Add rice and cauliflower.
Carefully stir and mix to avoid breaking rice or cauliflower for 5 - 6 minutes.
Add water stir and mix well, cover and cook on reduced heat for 5 - 8 minutes or till water absorbs.
Remove and set aside.
For serving, arrange cauliflower pulao in serving dish and serve hot garnished with coriander leaves and potato salli.

Chicken Barbecue

2011-06-10T20:51:00.000+08:00

Ingredients:

2kg chicken cleaned and washed
3 tbsp brown vinegar
3 tbsp maida for dredging
2 tbsp butter for basting
1 tsp salt

Marinate with:

1 1/2 tbsp tomato ketchup
3 tbsp soya sauce
1 1/2 tsp worcestershire sauce
1 1/2 tobasco sauce
1 1/2 tsp red chilli sauce
1 1/2 tsp green chilli sauce
3/4 tsp salt
1 1/2 tsp black pepper powder
3/4 tsp mustard powder

Method:

Cut the chicken into 12 pieces and poke them with fork.
Rub with salt and vinegar and set aside for 10 - 15 ins
Mix ingredients for marinate, rub into chicken and allow to marinate for 6 hrs.
Lightly dredge chicken with flour
Thread into skewers and grill in an electric grill for 8 to 10 mins.
Remove from fire and baste them with butter and grill again for 3 to 4 minutes.
Serve the grilled chicken pieces with lemon wedges, green salad and onion rings.

Talawa Gosht (Hyderabadi ) Recipe

2011-05-31T14:31:00.002+08:00

Ingredients:

Meat - 1 Kg

Coriander Leaves - 2 Bunches [handful]

Salt - 2-3 tsp or according to taste

Red Chilli - 2 tsp

Turmeric - 1/4 tsp

Garam Masala (Mix of Spices) - 1/2 tsp

Ginger Paste - 1 1/2 Tbsp

Garlic Paste - 1 1/2 Tbsp

Vinegar - 1 tsp

Lime juice - 4 tsp

Oil for frying

Method:

Cut cube sized pieces of mutton and grind them slightly in a mixer.
Make sure that the cubes are not fully minced but are only torn due to the grinding action.
Add Ginger paste, Garlic paste, salt, red chilli powder, turmeric powder and vinegar to the mutton.
Mix it well and keep aside for 30 minutes to an hour.
One can refrigerate overnight for better taste.
Heat 4 tbsp oil in a pressure cooker and fry the mutton for 3 minutes.
Add 2 cups of water and pressure cook on medium heat for 25 minutes.
Heat a non-stick cooking vessel/pan with several Tbsp of oil for frying mutton.
Unload the contents of the pressure cooker into the frying pan.
Fry the mutton for 10 minutes.
Add coriander leaves and fry for another 5 minutes or until the mutton is blackish brown in color.
Add more oil if needed.
Heat the coal pieces to red hot. Cut slices of onion and place them in a funnel shape in the fried mutton. Pour some ghee to it.
Drop the heated coal pieces into the onion slices holding ghee.
Immediately put the lid on the pan and let the smoke settle to give a tempting aroma.
Pour lime juice, mix well and serve hot with slices of onion and tomato.

Mutton Keema Masala

2011-05-31T14:00:00.003+08:00

Ingredients:

Minced lamb- 1 1/2 lbs
Large onion- 1 (finely chopped)
Tomatoes- 2 (finely chopped)
Green chilies- 2 (finely chopped)
Grated ginger- 1/2 inch piece
Crushed Garlic- 3 cloves
Red chili powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
Cumin powder- 1/2 tsp
Garam masala powder- 3/4 tsp
Cinnamon- 1 stick
Bay leaves- 2
Cloves- 2
Green cardamoms- 2
Salt to taste
Oil- 1/3 cup
Chopped cilantro (coriander) leaves

Method:

Boil the minced lamb with 1 clove of crushed garlic and bay leaves in 2 cups of water for 5-10 minutes.

Drain the water.

Heat the oil in a pan and fry the cinnamon, cardamoms and cloves for a minute and add the onions and fry until golden brown.

Add ginger-garlic and green chilies and fry for couple of minutes.

Add the boiled meat and saute for 5 minutes.

Add the turmeric powder, red chili powder, cumin powder,

coriander powder and half of the garam masala powder and stir-fry for 5 minutes.

Add the tomatoes and salt.

Mix well.

When the moisture in the tomato is fully absorbed, then stir-fry for 2 minutes.

Add 2 cups of water and cook until the meat is tender.

Add the remaining garam masala powder and stir fry for 5 more minutes.

Garnish with chopped coriander leaves.

Serve hot.

To make it even spicier add 1/2 tsp freshly ground black pepper and 1 tbsp fresh cream and mix well.

Sindhi Chicken Biryani

2011-05-31T13:57:00.002+08:00

Ingredients:

1) Chicken 1 kg
2) Rice 1 kg
3) Oil 1 1/2 cup
4) Onion 4 medium
5) Ginger, garlic 3 tbsps
6) Red chilli 4 tsps
7) Turmeric 1 tsp
8) Dry coriander powder 2 tsps
9) Garam masala 1/2 tbsp
10) Salt to taste
11) Cardamom 2-3
12) Green Cardamom 1-2
13) Cinnamon 2-3 pieces
14) Bay leaves 2-3
15) Anardana 1 tsp
16) Dried plums 12-15
17) Yellow or orange food colour 1/2 tsp
18) Yoghurt 250 gm
19) Tomatoes 1/2 kg
20) Green chillies 3-4 small
21) Potatoes 1/4 kg
22) Lemon 4
23) Mint 1/2 bunch
24) Coriander 1/2 bunch
25) Nutmeg and mace powder 1/2 tsp
26) Fennel seeds 1 tbsp
27) Dry coriander seeds 1 tbsps
28) Salt 2 tbsps

Method:

Add oil in a saucepan.

Add onions and fry till light brown and keep aside.

Now add chicken in the pan and cook till water evaporates.

Then add ginger and garlic in the pan and all spices, cinnamon and cardamoms.

Roast the chicken till its tender.

Then add potatoes, tomatoes, green chillies, lemon, anardana, yoghurt, coriander, mint, dried plums, fried crushed onions in the pan.

Simmer on low heat (the curry must have 1 1/2-2 cups gravy).

Now take another saucepan, add water to boil rice.

Tie the fennel seeds and coriander seeds and make a pouch and add in the boiling water along with 2 tbsps salt.

When rice tenderize a little, sieve and in a big saucepan, spread a layer of rice first, then add curry and another layer of rice.

In the end, mix food colour in a little kewra and add in the rice.

Cover and simmer for 5-10 minutes on low heat.

Serve hot biryani with salad and raita.

Handi Paneer Recipe

2011-05-30T14:17:00.003+08:00

Ingredients:

3 onions
2 piece grated ginger
1/2 tsp haldi
1/2 tsp chilli powder
1/2 tsp garam masala
1 finely chopped tomato
1 chopped green chilli
1 tej patta or bay leaf
1/2 cup beaten curd
1/2 cup water
Salt to taste
200 gms Paneer
1 tbsp chopped coriander
1/2 tsp freshly ground pepper

Method:

Cut 3 onions fine and stir fry till brown.
Reduce flame, add 2 piece grated ginger, 1/2 tsp haldi, 1/2 tsp chilli powder, 1/2 tsp garam masala and mix.
Add 1 finely chopped tomato, 1 chopped green chilli and 1 tej patta.
Cook on low flame for 7-8 mins.
Add 1/2 cup beaten curd and cook till dry.
Add salt.
Add 1/2 cup water and boil.
Mix in 200 gms Paneer or cottage cheese and 1 tbsp chopped coriander.
Cook till the masala dries and coats the paneer.
Add a little freshly ground pepper.
Remove from fire and serve.

Kadhai Paneer

2011-05-30T14:15:00.003+08:00

Ingredients:

800 gms paneer, cut into cubes
2-3 onions, chopped
1 tbsp ginger-garlic paste
1 tsp coriander seeds, roasted & pounded
1 tsp black pepper
1 tsp red chili powder
1/2 tsp turmeric powder
1 1/2 cups tomato puree
1 cup green, yellow & red capsicums, chopped
3/4 tsp cumin powder
1/2 tsp green cardamom powder
A pinch of each mace powder, clove powder, black cumin powder & fenugreek seeds
1 tbsp fresh coriander leaves, chopped
3 tbsp ghee or butter

Preparation time: 45-50 minutes

Method:

1. Heat ghee in a pan, add chopped onions and saute until brown.

2. Add ginger-garlic paste and stir-fry till the moisture evaporates.

3. Also add red chili powder, coriander seeds, black pepper powder, turmeric and stir-fry until they change color.

4. Then add tomato puree, salt, paneer cubes, capsicum and fry until the paneer is light brown.

5. Sprinkle the cumin, cardamom, mace, clove, black cumin powders, fenugreek seeds and cook until the paneer is cooked. Remove and adjust the seasoning.

6. Garnish with coriander leaves and serve with parathas or any pulao.

Serves 4.

Afghani Mutton Biryani

2011-05-29T16:09:00.003+08:00

Ingredients :

1 kilogram lamb meat on the bone
11 cloves
1 large cinnamon sticks
2 teaspoon salt
1 tablespoon ginger paste
1 tablespoon garlic paste
8 cups water
3 cups basmati rice good quality
3/4 cup cooking oil
1 large onion skinned & thinly sliced
8 green cardamoms
1 teaspoon cumin seeds zeera
4 carrots, peeled and grated
½ cup green raisins
½ cup pine nuts.

Method

Cut meat into large pieces and wash thoroughly under cold tap water.

Place meat, cinnamon, cloves, salt, water, garlic and ginger in a large heavy based sauce pan.

Bring to boil and skim off any scum that rises to the top.

Reduce heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender.

Meanwhile, put rice in a sieve and wash it thoroughly under running cold tap until water runs clear.

Soak in plenty of water for 1½ hours.

Drain in a sieve and let it stand for a minute or two.

Fry nuts, raisins and carrots separately in 2 tablespoons of oil in a small frying pan.

Keep aside. Heat oil in a large heavy based pan, add onion and while stirring frequently fry for 3-5 minutes.

Add cinnamon stick,cloves, green cardamoms, cumin, meat and 6 cups of stock, add water if necessary to make 6 cups.

Bring to boil and add rice to it.

Carefully stir once. Cover and reduce heat to medium and cook for 7-10 minutes.

Do not stir too hard or the rice will break.

Put a layer of carrot, raisins and pine nuts on top of the rice.

Cover with a tight fitting lid, reduce heat to very low and allow to cook for another 7 - 10 minutes until rice is tender.

Fluff up rice with a fork, then transfer it into to a heated serving dish.

Serve with cucumber raita.

Mutton Tikia

2011-05-13T13:55:00.003+08:00

Ingredients:

Finely minced keema ½ kg
Besan/Sattu 125gms
Onion 2 (paste)
Green chillies (finely chopped)
Ginger-Garlic (paste)
Dhania (paste)
Salt to taste

Preparation Time: 5 mins

Cooking Time: 20 mins

Preparation:

Add all ingredients with the minced mutton.
Mix well and make small balls by placing 2 tsp of the mix on your greased palm and rolling them.
Flatten with your greased palms.
Shallow fry in non-stick pan and serve hot with mint sauce and onion rings.

Mutton Handi Garail

2011-05-12T13:33:00.004+08:00

Ingredients:

Mutton 1 kg
Sarson oil 2 tbsp
Curd 250 gms
Ginger-Garlic paste 2 tsp
Dhania powder 1 tsp
Black pepper freshly powdered 1 tsp
Bay leaf 2 dried leaves
Salt to taste

Preparation Time: 10 mins

Cooking Time: 40 mins

Preparation:

Wash mutton and marinate in ginger-garlic paste and all the spices, curd, oil, salt to taste and add some water.
Place the entire marinated mutton in a covered deep bottomed pan.
Cook in slow heat for 30-40 mins until the water is dried, mutton is soft and oil floats on top.
Add some freshly ground pepper and serve hot.

Chicken Pulao with Rosewater

2011-05-11T13:31:00.002+08:00

Ingredients:

Basmati rice 1 kg
Chicken 1.5 kg
Ghee 300gms
Cream 250gms
Pista or badam 10gm
Saffron 2 pinches ground in milk
Curd 250 gms
Ginger-Garlic paste 3 tsp
Onion 4
Green Elaichi 4 pods
Dalchini
Salt
Raisins
Rosewater
Kewda water

Preparation:

Wash the chicken pieces and marinate them in curd and a part of the ginger paste and salt for 4-5 hours.
Boil the marinated chicken and all the spices. Make sure it is dry enough.
Heat ghee in a deep wok and fry the chicken pieces in ghee till they get brown and remove from heat.
Now heat ghee in another deep bottomed pan and fry sliced onion. Add 2 tsp ginger-garlic paste and salt.
When it gets fried, add some water.
Add badam and pista paste as well as rest of elaichi, dalchini and chicken. Cover ht epan till it starts to boil.
Now remove lid and add rice.
When rice starts to boil add cream and raisins and keep stirring continuously.
When water is reduced, the deep bottomed pan in the oven for 10-15 minutes in the oven with temperature at 180 degrees.
When done, remove the lid add sliced badam, pista and saffron which is ground in milk. Also add rosewater and kewda water.
Cover the lid for another 5-7 mins for the flavor to set in.
Serve hot with raita.

Egg Akoori Recipe

2011-04-25T14:52:00.002+08:00

Akoori Recipe is a very convenient breakfast option for those who need to rush to workplace with little time to prepare breakfast. Akoori is similar to scrabbled eggs which is cooked with lot of healthy veggies like tomato, coriander, onion and green chillies for the perfect zing.

You can couple it with slice of wheat bread with honey spread to make it a wholesome breakfast option.

Ingredients:

4 Eggs
2 tbsp Coriander Leaves(finely chopped)
2 Green Chillies (finely chopped)
2 Onions(finely chopped)
1 Tomato (finely chopped)
3 tbsp Vegetable oil/Ghee
1 1/2 tsp Salt

Steps to prepare:

Take oil or ghee in a pan and heat it.
Add chopped onions and fry till they turn soft.
Add chopped chillies, coriander and tomato to the above.
Mix well and cook the mixture for 3 minutes. Remove from fire.
Beat the eggs in a bowl till thoroughly blended.
Add it to the above mixture and stir.
Add salt and keep the pan on fire.
Keep stirring all the time.
Cook over a medium flame until it becomes light and fluffy.
Akoori is ready. Serve immediately.

Kaju Paneer Masala Recipe

2011-02-22T10:45:00.003+08:00

Most Indian households prefer to hire a cook who comes daily to deal with the usual roti, dal sabzi. But sometimes we crave for that unique or special dish that has the potential to set our mouths...watering.
This time I have prepared a dish with the very versatile paneer or cottage cheese.

Kaju Paneer Masala

Hope you enjoy preparing and savoring it!

You will need:

150 gms kaju made into a coarse paste

250 gms paneer pieces cut into desired shape

1 teaspoon khus-khus or suji

3 tomatoes grated

2 onions sliced

2 tsp ginger-garlic paste

1 heaped teaspoon salt

1 teaspoon garam masala powder

1/2 cup milk

2 cups water

1/2 teaspoon sugar

2 tablespoon oil

Kaju Paneer Masala

Steps to prepare:

Firstly, you should get all the ingredients ready with you.
Heat oil in a wok and fry the onion slices.
Add in ginger-garlic paste followed by grated tomato .
Let in cook and simmer.
Add in khus-khus and stir.
Slowly pour in the kaju paste, stir then add water.
Slowly add in the milk, stirring constantly.
In another pan, lightly fry the paneer slices making sure they don't break.
Add the fried paneer slices as well as salt and sugar.
Mix carefully and let it boil for a few minutes until it reaches the desired consistency.
Serve hot with fresh chapatis or steaming rice.

Kaju Paneer Masala

Green Chillies or Hari Mirch

2010-12-17T16:25:00.000+08:00

For a quick Indian dish, green chili comes extremely handy for adding a zing in the dish or simply to give it a fresh look. Green chilies are also known for their Vitamin C content and can be consumed raw.

Green Chillies

Coriander - Dhaniya

2010-12-17T16:19:00.001+08:00

As dhaniya, coriander is used for garnishing in many dishes, a quick and easy way is to separate the stem from the leaves and stored them in a zippo or air-tight container for later use.
That way you don't have to go through the entire process whenever you need them.

Coriander leaves

Dhaniya

Long beans or barbatti with aloo

2010-12-17T16:15:00.001+08:00

Buy them and cut into 1/2 inch sized pieces. Like this...

Barbatti

Cut them and store in an air-compact bowl n refrigerate

Capsicum

2010-12-17T16:07:00.001+08:00

Capsicum

Hunger Pangs? Quick Fix part1

2010-12-13T17:12:00.005+08:00

You are at home...hungry..very hungry! Apart from basic ingredients, there is almost nothing to eat. What do you do?

Bread Slice

Sandwich with Bhujia

Get hold of two bread slices and fry them with butter to make them crispy.
Open a pack of bhujia and take out a handful as a filling for the bread slices.
Twist open a ketchup bottle or pack and drench the bread slices with the ketchup one side.
Slice one half of onion in thin slices and place them on top.
Sprinkle salt and lastly bhujia just before consuming the bread slice.

Not only it will taste good, it will also be a good filler for the stomach. Go try it once on one of those days!

Methi ka Parantha aur Chhole Moong Masala

2010-12-11T00:15:00.002+08:00

Methi ka Paratha

2010-12-11T00:12:00.000+08:00

Bhindi with Sweet Corn

2010-12-11T00:11:00.003+08:00

Lady Finger also known as 'Bhindi', in Hindi is a handy vegetable to prepare that is equally nutritious. Bhindi can be deep fried, cooked with potato, steamed...you get the picture. This time, I have tried a combination of Bhindi with American Sweet Corn, a popular edible in Central and Western India.

I have tried to use some of the basic ingredients found in an Indian kitchen, so that one doesn't have to trek down to a general store just to make this simple dish.

Here are the ingredients:

250 gms bhindi (lady fingers) cut horizontally into half an inch size pieces
a small bowl of boiled American Sweet Corn
one medium-sized onion julienned
1/2 tsp nigella seeds
1/2 tsp black mustard seeds
1/2 tsp fenugreek seeds
1/2 tsp fennel seeds
1/2 tsp cumin seeds
3/4 tsp salt
1tbsp oil
a pinch of sugar
1 green chili sliced length-wise into half

Bhindi with Sweet Corn

Preparation:

1) Heat a wok with one tablespoon oil.

2) When the oil get hot, add in sugar and the spices except the green chili

3) After a minute and a half, add the onion and stir

4) When onions start to get transparent add the bhindi and salt

Bhindi and Sweet Corn

5) Stir adequately and close the lid for sometime

6) Keep checking in between so that the food doesn't stick to the bottom

7) When bhindi or lady fingers pieces start to get soft, add in the sweet corn seeds

8) Stir well, and turn off the gas. Keep the lid closed for sometime.

9) After a few minutes, open the lid and serve it hot with chapatti

Prawns with Carrot Hot and Sweet Style

2010-12-03T15:12:00.005+08:00

Prawns are considered as fish, but they are without any fins or scales. In fact prawns are protected in their shells and are without any bones. Prawns, have a juicy texture and are very popular among seafood preparations. They are also convenient as they get cooked quickly and taste delicious.

Since, the frozen shelled prawns are so easy to stir up a dish, I thought of giving a new twist to the well-known Hot and Sour Prawns.

Ingredients:

250 gms Frozen shelled prawns
1 tsp Ginger paste
1 tsp Garlic paste
1 tsp Vinegar
1 tsp Soya Sauce
1-2 tsp Hot and Sweet tomato sauce
1tsp Red Chili powder
! Carrot chopped and sliced
1 Capsicum chopped in squares
1-2 Onion(s) chopped in squares
1 Green Chili
1 Tomato chopped
11/2 tsp Salt
1 tsp Sugar
1-2 tsp Vegetable oil

To Start with:

1. Take out the prawn package from the freezer and let it thaw for a couple of hours.

2. Marinate the prawns for an hour with vinegar, red chili, pinch of salt, 1/2 tsp ginger and garlic pastes.

Then comes the cooking:

3. Heat a wok or non stick pan with oil.

4. Add in chopped onion and stir.

5. When the onions begin to get transparent, add in carrot, slit green chilies, capsicum slices and the remaining ginger-garlic paste.

6. After little stirring, squeeze and drop the prawns into the wok.

7. Close the lid for five or six minutes.

8. The prawns tend to curl when they are cooked, so check in intervals, to add in chili powder, tomato pieces, salt, sugar and stir thoroughly.

9. Pour in the remaining marinated prawn water into the vessel and close the lid for a steaming effect for 10- 15 mins.

10. Serve hot with steamed rice.

Aloo Gobhi - Potato and Cauliflower

2010-11-29T23:15:00.012+08:00

Aloo Gobhi, is one of the most common place recipes that one finds on their plates very frequently, when at home. To those, who are far away and want to revisit the flavors of home, here is a quick and easy recipe that takes less than twenty minutes tops!

Ingredients to dump in:

2 cups of washed and diced potatoes
2 cups of cauliflower cut into small florets
1/2 teaspoon oil
1 green chili
Few coriander leaves for garnishing
1-2 drops of fresh lemon juice for garnishing

Spices:

1/4 tsp jeera
1/4 tsp methi seeds
1/4 tsp ajwain
1/4 tsp saunf
1/4 tsp black mustard seeds
1/2 tsp salt (that is the minimum, try tasting as suggested in first post)

How to prepare:

1) Start with a dry wok and place it on the burner.
2) Pour in vegetable oil. It can be peanut, soy or sunflower oil.
3) Add in the spices and chili when the oil gets adequately heated up.
4) When the spices start sputtering, pour in the cauliflower and potatoes slices.
5) Mix well and cover it with its lid.

6) Keep checking after every 30 secs and turn or mix if you feel that the bottom is getting burnt.
7) After 5 mins add in salt and haldi or turmeric and stir well.
8) Continue checking and stirring in intervals for another 5 -7 mins.
9) Poke the potatoes and check if they easily break or not.
10) After the potatoes get cooked turn off the gas and cover it with the lid.
11) For serving garnish it with the coriander leaves and few drops of lemon juice.

You can serve it with roti, flat bread, chapati or with khichdi.

The Queen of Khichdi - Monsoor Khichdi

2010-11-29T22:27:00.006+08:00

Most of Indian homemakers, not necessarily wives ;) are a huge fan of this recipe. Monsoor khichdi is a hassle-free and easy to prepare recipe that is favored even by the most critical judges - the kids!

Quite naturally, in every household, there is a unique version of this sumptuous and filling main course. Here is mine:

Begin with the ingredients:

1 cup rice (can opt for dhubar rice) rinsed
1 cup monsoor dal rinsed and soaked for 15 mins
1 slit green chili
1/4 tsp garam masala
1/4 tsp red chilli powder
1 teaspoon salt
2/3 teaspoon sugar
1/4 teaspoon haldi or turmeric
1 tsp ghee or clarified butter
4 cups water

How it was prepared:

1) Using a pressure cooker, pour 4 cups of water (twice that of rice and monsoor dal) and bring it to boil.
2) Pour in the quantified rice and monsoor dal and stir a bit.
3) Now quickly add in ghee. salt, green chilly, red chili powder, haldi and garam masala powder.
4) You can also add in tej patta or bay leaf for that distinct flavor.
5) Cover the pressure cooker with a lid and turn the gas knob into high mode.
6) Wait for the first whistle and turn the knob to minimum for another ten minutes.
7) You can turn off the gas after the second whistle, or if you like khichdi in a thick form, let it whistle for the third time before turning it off.

After turning it off, let the vessel cool in for another five mins and turn the lid to open. You can serve it with any vegetable dish, omelet or with garlic pickles. Enjoy it steaming hot...