MUSHROOM MANCHURIAN

This recipe is exactly like cauliflower manchurian. Just add mushroom instead of cauliflower and follow the same recipe.

To view my cauliflower manchurian click here
http://nasrin-luv2cook.blogspot.com/2009/06/gobi-manchurian.html

ANOTHER FISH FRY

Ingredients:
Fish
Ginger,garlic &green chilli paste
Chilli powder
Cumin powder
Salt
Lemon juice
Red color

Preparation:
Mix all the ingredients well and add the fish in it and marinate for 1 to 2 hrs and deep fry in oil.

PEANUT CHUTNEY

       PEANUT CHUTNEY is always my favourite chutney. But in my house peanut chutney is not a regularly made thing. I tasted this chutney from my school friend once and it became my favourite instantly. I always wanted to make the best peanut chutney. I tried from many websites and blogs. But i didn't get the taste i was having in my mind. Then last week i combined all the things i learned from the blogs and created my own recipe out of it. Surprisingly that was the taste i was searching for. Here is the recipe.

Ingredients:

Peanut- 1 cup

Grated coconut- 1 cup

dhalia- 1 tbsp

Onion- 1(medium)

Green chillies- 2-3

Red chilly- 2

Tamarind paste- 1 tsp

Oil- 1 tbsp

Salt

Preparation:

1. Pour some oil in a pan. Add the peanuts in the oil and saute till it becomes golden color.
2. Add the dhalia and fry for two seconds. Add the red and green chillies and saute well
3. Add the onion and saute until the raw smell of onion goes away.
4. Add the grated coconut and salt and saute for a minute.
5. Switch off the flame and add the tamarind paste to it.
6. Put the mixture in a grinder or blender and grind it into a fine paste.
7. Tempering is optional

CHILLI IDLY

Ingredients:

Idly- 4(cubed)

Ginger garlic paste- 1/2 tsp

Chilli powder- 1/2 tsp

Greenchilli sauce- 1 tsp

Lemon juice- 1 tbsp

salt to taste

a little water

Red color (optional)

For tempering:

Onion

Green chillies

Curry leaves

Mustard seeds

Oil

Preparation:

1. Mix all the ingredients from ginger garlic paste to red color nicely.
2. Toss the cubed idly in it and mix gently without breaking the idlis.Keep this for atleast 1/2 an hour
3. Heat the oil. The oil should be in highest temperature. There should be smokes coming. Thats when the idly will come out crispy. Otherwise the fried idly will be chewy.
4. Put the idlis in hot oil and fry until it becomes crispy.
5. Heat a little oil in a pan and add a little mustard seeds and then add the finely sliced onion, curry leaves and green chillies and saute well 
6. Put it on top of the idlis and serve

Serve this idly with peanut chutney.

PANI PURI (For ICC)

This is the post for Indian Cooking Challenge

This recipe is for Indian cooking challenge. I wanted to make pani puri for a long time. But I thought it is very hard to attempt. But the INDIAN COOKING CHALLENGE made me do it. I am happy with the way it came out.
I tried very hard for the puris. I only got it right the fourth time "PRACTISE MAKES PERFECT".
I prepared pani, tamarind chutney and the masala one by one. But the tamarind chutney was my personal favourite.

When i was making each and everything seperately, i tasted it and it was not so good. but when i put it all together and ate it, it was the best
Thanks to ICC for starting this challenge


For making Puri:

Fine Sooji – 1/2 cup
Salt – 1/4 tsp
Baking Powder – 1/8 tsp
Warm Water – 1/4 cup
All-Purpose Flour (Maida) – 1 Tbsp
Oil – 1 tsp
Oil – for deep frying

Method:

1. In a shallow mixing bowl, add Sooji, Salt and Baking Powder. Mix well.
2. Add warm water and soak the sooji.
3. Sprinkle All-Purpose Flour and knead the sooji for 3-4 minutes until smooth and firm.
4. Drizzle 1 tsp Oil and knead again for 3-4 minutes.
5. Wrap dough in a plastic wrap and let it rest for 20 minutes. With 5 minutes left, start to heat oil for deep frying.
6. Divide dough in small bits and roll out each puri or roll a big round and use a cookie cutter or other cutting device to cut round puris. Oiling rolling surface will make rolling easier.
7. Deep fry puris until light golden brown and crisp and remove them onto a paper towel lined baking sheet.
8. Once all puris are fried, remove the paper towel and place baking tray into a preheated (200 degrees F) oven for 25-30 minutes or until all the moisture from the puris is gone.
9. Bring to room temp before storing in an airtight container

I got the puri recipe from showmethecurry.com

For Spicy Water:
Chopped Mint Leaves- 1 1/2 cups
Chopped Coriander Leaves- 1 tbsp.
Tamarind- 1/3 cup
Ginger- 1" piece
Green Chillies- 4 to 5
Roasted cumin powder- 1 tsp.
Chat masala - 1/2 tspSalt to taste

Method:

1. Extract pulp from the tamarind 
2. Add mint leaves, coriander, ginger, chillies and dry roasted cumin seed to the tamarind pulp. Add little water and blend to a smooth paste.
3. Add salt and black rock salt to taste.
4. Put it in the fridge to cool down.
5. Add water as required.

For Filling

Potato Filling:

1.Boil the potato and cube it into small pieces.

Lentil Filling:

Cooked Channa or Peas - 1 cup
Salt to taste
Chili powder- 1/2 tsp
Turmeric powder 
Garam masala powder- 1/4 tsp 

Cook the chana  till tenderand drain it. Add some oil in a pan and add turmeric powder in it and add the boiled chana and mix well. Add the chilli powder, salt and garam masala powder and mix well until all the masalas get cooked well.
Switch off the flame and mix the potatoes gently with the chana and keep it aside.


For Red Tamarind Chutney:
Tamarind- 1 cup
Jaggery- 1/2 cup
Sugar- 2 tbsp.
Red chilli powder- 1/2 tsp
Black pepper powder- 1/4 tsp.
Cloves- 2
Warm water- 2 cups
Oil- 1 tsp.
Salt to taste

Method:
Extract the pulp from tamarind. 

In a pan dry roast the cumin seeds and the cloves. Pound them into coarse powder.

To the tamarind pulp add jaggery, sugar, red chilli powder, black pepper powder, roasted cumin powder& cloves and salt.

Put the mixture in a pan and heat for 5 minutes on medium heat.

Remove from heat and let it cool down.

This will tend to thicken up, so add a little warm water if it becomes too thick. 






Assembling the Pani puri:
 
Poke a small hole in the center of the puri
Add a tsp of potato and chana mixture in the middle of the puri.  Add a little of the red tamarind Chutney. Dip it in the spicy water / pour some spicy water in it and enjoy!!!


















There were some puri which were not puffed up. Icrushed all those puris in a bowl and added some potato chana filling and mixed it. then i added some tamarind chutney and a lot of spicywater and mixed it well in hands. Then added some onions and chat masala on top. It was so good and it was better than the one i had in shops.



http://spicingyourlife.blogspot.com/2009/06/announcing-indian-cooking-challenge.html

EGG&VEG NOODLES

Ingredients:
Noodles- 1packet
carrot- 1(shredded)
Capsicum- 1
Cabbage- 1cup
Onion- 1(big)
Egg- 3or4
Soy sauce- 2tsp
Chilli garlic sauce- 1tsp
Tomato ketchup- 1tsp
Ajinomotto
Salt
Pepper
Lemon juice

Preparation:

1. Boil the noodles in water along with some salt and oil. When it is cooked for 85% drain it in a colander and pour chill water over it and keep it aside
2.  Cut all the vegetables and onion into thin strips and use any vegetables of choice
3. . Add oil in a pan and heat it. When it is really hot put all the vegetables and onion together in the oil. Stir fry the vegetables in a high heat.
4. Add salt, ajinomotto, pepper and mix well
5. Add all the sauces and mix well.
6. Break all the eggs into a bowl and add little soya sayce and beat well
7. Scramble the beaten eggs in a pan and mix it with the vegetables.Add the boilednoodles and mix well
8. Garnish with spring onions or coriander leaves

CHILLI CHICKEN (INDO-CHINESE)

Ingredients:
Chicken(boneless)- 1kg
Salt
Pepper
One egg
Soy sauce
Corn flour - 2tbsp
Mix all the ingredients along with the chicken well and deep fry it in the oil and drain it and keep aside.

For the sauce:
Onion- 1(diced)
Capsicum- 1(diced)
Ginger and garlic(finely chopped)- 2tbsp
Soy sauce
Chilli sauce
Salt
Pepper
Ajinomotto
Sugar
Corn flour+water mixture

Preparation:

1. Add a little oil in a pan and heat it
2. Add broken red chillies and add ginger and garlic and saute well
3. Add onion and capsicum to it and cook it for a few min
4. Then add salt, pepper, ajinomotto, a pinch of sugar, chilli sauce and soy sauce and mix well
5. Then add a cup of water and allow it to a boil
6. Add the fried chicken and mix well until the chicken gets coated well
7. Add 2-3tsp of cornflour+water mixture and boil it until the sauce thickens and switch off
Add some spring onions on top and serve it with fried rice

FRIED FISH WITH MASHED POTATOES

This is the fish recipe i created on my own. This was the best of fish recipes i ever made. This is a fish recipe made in american style with indian masalas.

Fried fish:

Ingredients:

•  Boneless fish - 1 kg
• Ginger garlic paste - 1 tsp
• Lemon juice - 1/2 cup
• Chilli powder - 1/2 tsp
• Black pepper powder - 1/4 tsp
• Salt
• Water - 1/2 cup
• Chinese salt(ajeenomotto) - 1/2 tsp

For dipping the fish:

• Egg - 1
• Bread crumbs
• Oregano leaves - a little

Preparation:

1. Mix all the ingredients in a bowl except fish and mix well. Put the fish in a plastic ziplock bag and pour the mixture over the fish and close the bag without any air in it. Shake the bag well and gently press the fishes to make the fish absorb the liquid. Refrigerate this for atleast an hour and half
2. Beat the egg with little salt and pepper. Mix the bread crumbs with little salt and oregano
3.  Take the fish out of the bag and dip it in the egg and then put in the bread crumb and coat well. Do this with all the fish and keep it in a tray each piece apart and refrigerate for 10 min
4. Heat oil in a deep pan. Take the fish out and coat it in the bread crumbs again and put it in the hot oil. Do not put all the piece at a time. Fry it until the fish becomes golden brown.

Mashed Potatoes:

Ingredients:

• Potatoes (skinned and diced) - 2 large
• Milk - 1/2 cup
• Butter - 1 tbsp
• Salt and pepper

Preparation:

1. Boil the potatoes in microve for 10-15 min and drain it and mash it with a fork
2. Mix the milk and butter and microwave it for 2 min
3. Pour the milk and butter mixture in the potatoes. Add salt and pepper and mix well until every thing blends well

Serve this along with the fried fish. Its the best

I am sending this recipe for Umm Razeen's Twenty-20 event
Here is the link http://kitchensamraj.blogspot.com/2010/05/twenty-20-cooking-event-announcement.html

PANEER MAKHANI AND ROOMALI ROTI

Ingredients:

Paneer - 200 gms

Tomato - 4 (medium size)

Whole garam masala

Green chillies

Ginger

Butter

Cream
Chilli powder
Kasoori methi (Dried fenugreek leaves)

For Paneer :
Ginger garlic paste
Salt
Chilli powder

Yoghurt

        Marinate the paneer with these ingredients and grill it until it becomes brown on sides and keep it. capsicum can also be added along with paneer


Preparations:

1. In a pan, pour some oil and add the whole garam masala and then add the ginger and green chillies and saute well
2. Add the whole tomatoes and add salt. Cook it covered until the tomatoes breaks and becomes soft

3. After cooling it down, take the whole garam masala out and puree the whole gravy. If needed the puree can be strained and only the juice can be used

4. Pour the puree in the same pan and bring it to a boil
5. Add a little chilli powder and add some butter and kasoori methi and boil it
6. Adding color is optional
7. Heat some butter in another pan and fry some finely chopped cashews and add the paneer to it and saute well
8. Pour the sauce over the paneer and when it boils add some cream on top and switch off


I AM REPOSTING THIS FOR THE EVENT HOSTED BY "FOODELICIOUS" BLOG

Here is the link to this event
http://cooking-goodfood.blogspot.com/2010/02/my-100th-post-jackfruit-biryani-raita.html

TANDOORI FISH

Ingredients:

Boneless Fish - 2 lbs

Everest Tandoori Chicken Masala - 3 tsp

Yoghurt - 1 cup
Ginger Garlic Paste - 2 tsp
Salt

Food Color

Preparation:

1. Cut the fish into small pieces and clean it and dry it completely. There should not be any moisture

2. Strain the yoghurt to make sure that it is thick and the ginger garlic paste should also be thick

3. Mix all the ingredients into a smooth thick paste and add the fish in it and mix well  and marinate it for atleast 2 to 3 hours

4. Preheat the oven to the maximum temperature. Melt the butter and mix it in the marinated fish and place the fish pieces in a tray and bake it in the oven

5. After 5-10 min all the masalas will become watery. So take it out and remove all the water and keep it in the oven again until it becomes dry and roasted

ADUKKU PATIRI- SPICY VERSION

Ingredients:

For stuffing:

Onion - (finely chopped)

Chicken (minced)
Green chillies(finely chopped)
Ginger garlic paste
Salt
Garam masala

Pour some oil and add the green chillies and add the chicken and saute well with some salt until it becomes a little dry and all the water is dried
Remove the chicken and add some more oil and add the onions and ginger garlic paste and cook well with some salt and turmeric powder . Adding chilli powder is optional . Add the chicken to the onion mixture and mix well and switch off the flame

For the layers:
Make regular dough with maida, salt and water. Roll it out according to the shape of the pan and put it on a hot tawa and turn it once and take it out
Make sufficient amount of rotis and keep it aside

Assembling:

Beat 5-6 eggs with a little salt and pepper
Butter the pan well and turn on the oven to 350 deg

Take roti and dip it in the beaten eggs and keep it on the pan. Then put some chicken mixture and again dip a roti in the egg and keep it. Do this process step by step until the pan is full

Pour the remaining egg over it and sprinkle some poppey seeds and some cashews on top and cover it with and keep it in the oven
Stick a tooth pick to see it is cooked
Cut it into pieces and serve

PANEER MAKHANI

Ingredients:

Paneer - 200 gms

Tomato - 4 (medium size)

Whole garam masala

Green chillies

Ginger

Butter

Cream

Chilli powder

Kasoori methi (Dried fenugreek leaves)

For Paneer :
Ginger garlic paste
Salt
Chilli powder
Yoghurt
       Marinate the paneer with these ingredients and grill it until it becomes brown on sides and keep it. Capsicum can also be added along with paneer

Preparations:

1. In a pan, pour some oil and add the whole garam masala and then add the ginger and green chillies and saute well

2. Add the whole tomatoes and add salt. Cook it covered until the tomatoes breaks and becomes soft
3. After cooling it down, take the whole garam masala out and puree the whole gravy. If needed the puree can be strained and only the juice can be used
4. Pour the puree in the same pan and bring it to a boil
5. Add a little chilli powder and add some butter and kasoori methi and boil it

6. Adding color is optional

7. Heat some butter in another pan and fry some finely chopped cashews and add the paneer to it and saute well
8. Pour the sauce over the paneer and when it boils add some cream on top and switch off

PONGAL

Ingredients:
Basmati Rice - 1 cup

Green Gram - 1/4 cup

Ghee - 100 gm

Cumin seeds - 2 tsp

Whole black pepper - 2 tsp

Curry leaves - a bunch

Cashew nuts

Salt

Preparation:

1. Soak rice and moong dal together for atleast half an hour and add half of cumin seeds and half of black pepper and pressure cook it along with four cups of water.

2. When the rice and dhal mixture is completely cooked take a spoon and mash it

3. Pour the ghee in a pan and add cashew nuts and fry until it becomes golden brown. Drain the cashew nut and add it to the rice dhal mixture

4. Heat the same ghee again and add the remaining cumin seeds and black pepper. When it splutters add the curry leaves and switch off the flame

5. Add this also to the mixture and mix well

Serve this pongal with coconut chutney and sambhar