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May 22, 2009

TOMATO PULAO




Ingredients:
Basmati rice - 1 cup
Tomatoes - 4
Ginger - 1 small piece
garlic - 6-8 pods
Green chilli - 3-4 (or according to ur taste)
Coconut milk - 1 cup
Salt
Oil
Cumin seeds
Bay leaf

Method:

1. Boil the tomatoes in water and remove the skin. Puree the boiled tomatoes
2. Soak the rice in warm water for half an hour
3. Grind ginger, garlic and green chillies together
4. In a pressure cooker add some oil and add bay leaves and cumin seeds
5. Add the Ginger,garlic,gr.chilli paste and saut'e well until the raw smell goes
6. Add the pureed tomatoes, salt and boil it and add the soaked rice after draining it
7. Saut'e the rice well until the rice absorbs the water from tomato
8. Add the coconut milk and put the lid and wait for one whistle. Then switch off the flame

The tomato puree should be measured before poured in. The puree and coconut milk should equals the amount of water to be poured for the required amount of rice i.e., for 1 cup of rice there should be 1 cup of tomato and 1 cup of coconut milk or if u prefer u can add little water to it

May 20, 2009

BUTTER CHICKEN


Ingredients:
Chicken - 1kg
Onion - 2(thinly sliced)
Cashew nut - a handful
Butter - 4 tbsp
Oil
Heavy cream - 1/2 cup
Red chilli powder
Tomato - 4

Method:
1. Cook the chicken with a little turmeric powder, salt and pepper. Drain the water from the chicken and keep it
2. Puree the tomato by boiling it in water and removing the skin
3. Heat oil in a pan and add the onions and saut'e it
4. Add the cashews and add the chicken and mix well
5. Add the chilli powder and salt and add the tomato puree and allow it to boil
6. After the tomato is reduced add the butter and cook it for a while
7. Before switching off the flame add the cream in it

This goes good with paratta and chappathi

FISH STICKS


Ingredients:
Fish (cut into stripes)
Ginger garlic paste
Red chilli powder
Turmeric powder
Salt
Lemon juice

Method:
1. Mix all the ingredients except fish into a paste and marinate the fish in it for an hour
(you can any any type of marinade u want)
2. Take corn flour in a bowl and beat eggs in another bowl and take bread crumbs in another bowl
3. Dip the fish in the flour first and then dip it in the egg wash and then in the bread crumbs and keep it in a tray and refrigerate it for half an hour
4. After refrigerating deep fry it in the oil

May 18, 2009

HARIYALI KABAB


Ingredients:
Chicken
Mint leaves
Coriander leaves
Green chillies
Lemon juice
Yoghurt
Salt
Pepper

Preparation:
1. Grind all the ingredients except chicken into a fine paste without adding water
2. Marinate the chicken in the paste and refrigerate for an hour
3. Insert the pieces in a skewer and add pieces of tomato and onion in between the chicken pieces(This will keep the chicken moist)
4. Keep it in a baking tray and cook it in the oven in broil mode until the chicken becomes tender
In between take out the chicken and baste it with the same paste if there is any extra and this will give extra flavour

May 8, 2009

CHICKEN TIKKA


Ingreients:
Chicken(boneless) - 1/2 kg
Ginger garlic paste - 1 tbsp
Curd - 2 tbsp
Lemon juice - 2 tbsp
Red chilli powder - 1 tsp
Coriander powder - 1 tbsp
Garam masala - 1/2 tbsp
Red color
Salt

Method:
1. Mix all the ingredients together from gingergarlic paste to salt in a bowl
(Squeeze out the water from the gingergarlic paste and the curd as much as possible)
2. The mixture should be very thick, There should not be any water in it
3. Put the chicken in the mixture and mix well and refrigerate the chicken for 2 hrs
4. Insert the chicken pieces three to four per skewerand put it in baking tray
5. Switch on the oven on highest temperature possible and put the chicken in the oven for 30 min
6. In between brush the chicken pieces with oil and change sides

If you wish you can add pieces of onion, tomato and capsicum in between the chicken pieces. This will keep the chicken moist

I tried this recipe from www.vahrehvah.com



May 7, 2009

PANEER BUTTER MASALA


Ingredients:
Paneer - 200gms(cubed)
Onion - 1(big)
Tomato - 2(big)
Cumin seeds - 1/2 tsp
Cashew nut - a handful
Coriander leaves - a bunch
Butter - 2 tbsp
Oil - 1 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1/4 tsp
Red color - optional
Cream - optional

Method:
1. Pour oil in a pan and add cumin seeds and cashews
2. Add the onion and saute it
3. Add the tomatoes and add salt and cook it till the tomatoes become tender
4. Add the coriander leaves and switch off the flame
5. After cooling the mixture blend it into a smooth paste
6. Add butter in a pan and pour the blended mixture in it and add all the spice powders, red color, salt and add some water and bring it to a boil
7. Add the paneer cubes and cook it for just 5 minutes. Dont overcook it
8. Add a little cream (optional) and garnish with coriander leaves


I tried this recipe from vahrehvah.com

May 6, 2009

PURI AND KURMA


Ingredients for kurma:
Potato - 1
Carrot - 1 cup
Cauli flower - 1/2 cup
Onion - 1(medium)
Tomato - 1 small
Ginger garlic paste - 1 tsp
Yoghurt - 2 tbsp
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Coriander powder - 1/2 tsp
Coriander leaves
Mint leaves
Coconut milk - 3 tbsp
Minced chicken - (optional)

Method:
1. Pour some oil in the pressure cooker and put chopped onion and saute it well
2. Add ginger garlic paste and add all the powders and salt and add tomatoes
3. Add the minced chicken and all the vegetables and saute well
4. Add the coriander leaves and mint leaves and add the coconut milk and enough water and put the lid on and cook it
5. After cooking mash the vegetables slightly
Serve it along with puri

May 4, 2009

BEETROOT HALWA



Ingredients:

Beetroot - 3(medium size)
Coconut - 1 cup(grated)
Sugar - according to ur taste
Cardamom - 10 pods
Cashew nut - 1/2 cup
Salt - a pinch
Ghee - 3/4 cup

Method:

1. Cut the beetroot into small piece and chop it in the blender until its finely chopped. It should not be a paste
2. Grind the coconut to the same consistency of beetroot along with the cardamom and mix it with the beetroor
3. Heat ghee in a bottom heavy pan and add the cashew nuts and saute it until it becomes golden brown
4. Add the beetroot and coconut mixture and mix well and add a splash of water and cover the pan tightlyand keep the stove in a simmer. Stir it occasionaly and make sure that its not sticking in the bottom
5. Cook the beetroot well until it becomes very soft
6. Add the sugar according to ur taste and a pinch of salt and keep the flame on high and cook it until all the moisture dries
Keep it in an airtight container and store it in the refrigerator and it will be fresh for many days