Thursday, 26 April 2012

Spicy Chicken Masala (dry)


Its a traditional chicken recipe, which is done with a slight variation, easy to cook, and taste delicious.. This spicy rich in colour, mouth watering dish will make a perfect companion to different dishes lik paratha/ phulki , even dosas or hot steamed rice.
Yummm..This Spicy chicken masala made me hungryyy. I learned this recipe form one of my friend and tried this @ home...I was pleasantly surprised with the results. Tasted like mom’s cooking!!! Just PERFECT! It looks great n simple..great to taste too. MOST OF ALL I WAS ABLE 2 IMPRESS MY HUSBAND . HE JUST LOVD IT AND IS ASKING ME 2 MAKE IT AGAIN....so friends lets learn how to make this yummy umm recipe ....







Ingredients:


Chicken 750 gm
Oil- 3tblsp
Chillipower- 1tsp or as per your taste
Salt as per taste
2-3 cardamom
1 bay leaf
Thick Curd- 2 tblsp
Haldi/ turmeric powder- 1tsp
2-3 medium size onion chopped
Coriander leaves for garnishing


For masala:
Shredded coconut 2tblsp
Kaji/ cashews- 1tblsp
Green chilli- 2 nos
Ginger- 1” long
Garlic- 4-5 cloves
Whole garam masala ( cinnamon, cardamom, cloves-3-4)


Method:


Cut & clean the chicken pieces. Marinate the chicken with salt, haldi , chiili powder & curd for 1 hour.
Then grind the above ingredients which are given for masala...keep aside.
Take a pan. Heat oil. Add bayleaf & cardamoms..
Then add the onions. Sauté till they becomes light brown in colour. Then add the previously done grinded masala paste. & mix well. sauté for 5-7 min. Till masala done & oil separates from masala.
Then add the marinated chicken pieces & mix well. sauté for 15-20 mins. Chicken will release water..Cover a lid let it cook in it’s own juice. If required sprinkle some water with your hands so that the masala will not stick in the bottom. Cook for another 15-20 min. Keep stirring occasionally & check if the chicken is well cooked . If you want it to be more soft, cook them  for some more time.
You can add some garam masala if you want. 





Garnish with coriander leaves & njoy with rice/ pollau/ roti/ chapatti...



sending this to Chicken Feast hosted by http://www.myspicykitchen.net
sending this to Food on Friday – Asian Food hosted by http://caroleschatter.blogspot.co.nz



Pomfret fish curry








Ingredients:




Pomfret Fish   1 lb
mustard Oil  1 tblsp
Salt as per taste
Chillypowder- 1tsp
Haldi- ½ tsp
Onion chopped 2-3 nos.
Tomatoes chopped  2-3 nos ( grind it & make a paste)
Ginger  & Garlic paste- 1tblsp
Green Chillies chopped- 2nos.
coriander –cumin powder 1 tsp each
Garam masala 1 teaspoon
Fresh coriander leaves for garnish




Method:


Wash the fish and remove all the fins and scales by a knife.
Then slice it into big chunks. Apply little turmeric powder & salt over the fish and keep aside.
Now in a pan fry onion in oil till golden brown. add ginger garlic paste & fry till oil separates from masala. 
Then add the fish pieces. Mix well. then add freshly made tomato puree and Make gravy by adding desired amount of water. Adjust salt.
Cook on medium flame for 10-15 min till fish is well cooked. Garnish with fresh chopped coriander leaves & serve hot with steam rice.....





Friday, 20 April 2012

Healthy tasty Lemon Oats




Ingredients:

Oats 1 cup
onions- 2 medium size Chopped
Lemon juice- 1tblsp ( as per ur taste)
Haldi  powder  ½  tsp
Red chilly powder- ½ tsp
Channa dal 1 tsp
Roasted peanuts (handful)
Refined oil 2 tblsp
Mustard seeds ½  tsp
Curry leaves (handful)
Hing a pinch
Red chilli crushed 2 nos.
Salt  as per the taste
Water 1 cup
Method:
Heat oil in a pan .Splutter the mustard seeds.
 Add channa dal & roasted peanuts. Fry for 1min. Add hing, curry leaves, red chillies & chopped onions. Sauté for 1-2 min till onions are soft.
Add water when water starts boiling add haldi powder  & red chilly powder to the boiling water.
Then add the  lemon juice & salt. Mix properly.  Then add the oats and mix well.
Cook for another 1-2 minutestill oats becomes soft in medium a flame.  Serve hot.

Mutton Curry/ Mutton jhol/ Mangsa jhol


Mutton curry...yumm.. It reminds me of my childhood. The very sound of Mangsa Jhola sends me right back to my mumma’s kitchen. Sssssssss I impatiently walked around the dining room as the  pressure cooker hissed & whistled, not once or twice but 4-5 times. With each whistle the appetizing aroma of the curry would trace the room , wafting in the air intensified. Mutton curry is the first thing that I learnt to cook from my Maa..  A Sunday Lunch menu, it was a tradition to have mutton jhol & steamed white rice for Sunday lunch..
 I have a lovely husband who is ever ready for mutton and plain rice...I see my husband also doing the same; he will keep asking every half a minute if meal is ready. So it makes all the more fun to have it. I could smell the aroma while writing the blog. This is heavenly. My husband & I both are from ODISHA J ...mutton curry we call it mangsa jhola.... The flavours are fantastic...I love spicy cooking once in a week. Its not only mouth watering and makes you feel like you ate a hearty meal. However cooking the normal way takes a little longer and its adds more to the flavours. Soo friendsssss  wit out much ado lets start the recipeJ ...



Ingredients:
Mutton    1 lb/ 500 gram         
Large size Potato 2 nos
Medium size onion- 2 nos Sliced
Onion paste 1 tblsp               
Garlic Paste- 1 table spoon   
Ginger Paste-1 tablespoon   
Red chili Powder- 1 tblspoon or as per your taste
Turmeric Powder-  1tsp        
Cumin Powder-Coriander Powder- 1tsp each        
Mustard oil/ refined oil  -3 tblsp     
1 tomato- chopped (optional)
1tblsp curd for marinating
salt as per your taste
1/2 tsp sugar
Whole Garam masala (2 bay leaves,  3 cardamoms, 2 inch long cinnamon, 2-3 cloves)          
Freshly grounded Garam masala ( powder of cinnamon, cardamom)
Fresh coriander leaves a handful

Method:
Wash and clean the mutton and trim the excess fat.  Marinate the mutton with 1 tsp turmeric, salt   , 1tblsp mustard oil & 1tblsp curd (Optional) .keep aside.



In the mean time cut the potatoes into halves and pan fry the same in a kadai with mustard oil. The potatoes will not be cooked but just take on a nice golden color. Do not cook further and keep aside.



Heat  a heavy bottom pan.  Add mustard oil into it.. Add slightly crushed bay leaf, cloves, cinnamons & cardamoms.
when they start spluttering , add 1/2 teaspoon sugar for nice colouring of curry , when sugar turns to golden brown add sliced onions .
Sauté for 1-2 min till the onions turns to golden brown in colour. 
Then add onion paste sauté for another 2-3 min.
Then add red chilly powder & ¼ tsp salt. Now add ginger garlic paste and go on stirring.
Add chopped tomatoes. Mix  well .saute for 5-6 min till tomatoes are blended well and oil begins to appear  out of the masala  & the masala colour changes to a darker shade...
Then add mutton. Add the dry masala and salt excluding the garam masala.

 Mix it all properly. Mutton will release a lot of water  so cook them with its own juice ..Stir the same continuously in medium  for about 30 minutes till all the water from the mutton evaporates  ..Now  add the potatoes & mix well. Then add 2 cups of water and cover with a lid.
Cook on a low flame for  40-45 mins. Keep stirring occasionally & check if the mutton is well cooked .
Or  When the mutton has lost its raw colouring and it smells nice you can transfer the whole thing to a pressure cooker along with the potatoes and cook it in the pressure cooker for 3-4 whistles.
Check the tenderness of the mutton. If you want it to be more soft, cook them  for some more time.
Add the freshly grounded garam masala powder.
Cover the lid immediately after adding the garam masala. switch off the flame & open the lid after 10 min. Mix the gravy properly. Garnish with coriander leaves.
 serve hot with steam rice, pollaus/ roti/naan/puri..etc.

Note: Tomatoes are not compulsory for this curry but If you are adding curd during marination  then don’t put tomatoes..

Wednesday, 18 April 2012

Tasty & healthy Palak kadi




Ingredients:
Fresh palak 2 cups chopped 
1 cup yogurt
1 tblsp  besan
½ tsp Red chilli powder
Ginger grated 1 tsp
Salt as per taste
2-3 Red chillies
2tblsp oil
½ tsp Cumin seeds
haldi a pinch
½ tsp Cumin & coriander powder
Hing a pinch
¼ tsp of fenugreek seeds/ methi
2 cups of water
1 Green chillie- chopped
Curry leaves a few


Method: 

In a large bowl mix yogurt , besan & grated ginger. Beat well or u can just grind it in a mixer to avoid lumps.
Heat the pan on medium flame.  Heat oil.  Add red chillies, methi seeds, cumin seeds, chopped green chilles, hing, haldi, red chilli powder & sauté.
Then add the yogurt & gramflour mixture. Add coriander & cumin powder. 


Add add the palak to the gravy. Add salt according to your taste. Let it cook for about 10-15 min till the raw smell of gram flour goes & palak becomes soft.

Now the kadi is ready. Transfer it to bowl.

For seasoning add 1tsp oil in a pan. Add cumin seeds, hing, dry red chilles & curry leaves. Add red chilli powder & pour the seasoning over the kadi.
Garnish with coriander leaves. tasty & healthy palak kadi is now ready to serve. Goes well with hot steamed rice or paratha.

Tuesday, 17 April 2012

Bottle Guard Peel Chutney / lauki chilka chutney /Sorakaya Pachadi:


Bottle gourd is a very healthy and popular Indian vegetable. Bottle gourd (also known as bottle squash or calabash gourd) has recently received worldwide recognition for its many health benefits. It can improve liver and nervous system function, as well as restore urinary, respiratory and digestive tract health. Bottle gourd is a rich source of fiber, protein and vitamins. It is good for people who have problems with their stomach and digestive system. Bottle gourd can be served in many forms like bottle gourd curry, chutney, juice etc.
We can make many varieties with Bottle gaurd. One of the varity is chutney. Bottle gourd chutney is also known as Suraikkai Chutney or Sorakaya Pachadi. Many time a very small portion that is left and there is nothing much that can prepared with it except chutney. We know that peels of many vegetables are rich in nutrients, still hardly we get a chance to make use of them. Once my friend Deepthi prepared this dish with Lauki Peels and it tasted pretty good.so after that i also tried this @ home & believe me the taste is awesome... J
Its simple to prepare like any other chutney. When making chutneys, whole spices are roasted in oil and ground to a fine paste with other ingredients.
Goes very well with rice and chapathi. It can be preserved for 2 to 3 days by kepping in fridge. this  is a perfect recipe to use  as a spicy side dish.
So lets start the recipe.....



Ingredients:

1 cup lauki/ lau/ bottle gourd peeled skin chopped
½ cup bottle gourd cubes
1/2 tbsp chana dal
1/2 tbsp split gram dal
Handful peanuts
1 big tomato (Optional)
1/2 tsp cumin seeds
2 dry red chillis, de-seed
2 green chillis, chop each into two
4-5 garlic cloves
1 tsp jaggery or sugar
1 onion chopped
gooseberry sized tamarind (soaked in 2-3 tbsps warm water)
salt to taste
2 tblsp oil
For seasoning/ tadka:
1/4 tsp mustard seeds
1/2 tsp white skin less urad dal
2 dry red chillis
few fresh curry leaves
hing a pinch
1 tblsp oil

Method:
 Heat oil in a pan,  add peanuts, Bengal gram, split gram dal, cumin seeds and stir fry for till the dals turn red. Then add garlic, red chillis, green chillis, and curry leaves and fry on medium heat for 1 minute.  





Then add the chopped bottle gourd cubes & skins and saute for 4-5 min. Add the chopped tomatoes. Mix well. let them cook for another 4-5 mts or till the rawness of the vegetable goes and the water evaporates.



Remove from heat and let cool.
 Once cool, add the sautéed ingredients along with tamarind extract jaggery and salt and grind to a paste. Then add the raw onions & grind again. Taste the chutney and add more tamarind paste if you want it more tangy.  If you used whole tamarind you can add some lime juice.



Heat oil in a pan, add mustard seeds and let them crackle, add hing, urad dal and let it turn red, add curry leaves and dry red chillis and stir fry for a few seconds. Pour the seasoning over the ground chutney.




 serve with hot rice or idlie or dosa.


    Benefits of Bottle Gourd
·        Its low fat and cholesterol content make it a light, low-calorie addition to any diet.
·        Its high fiber content helps reduce constipation.
·        The bottle gourd comprises 96 percent water, which makes it ideal for quenching thirst.
·        It also provides multiple vitamins and minerals including iron, sodium, potassium and trace elements.
·        When the liver is unable to filter nutrients properly, the bottle gourd can help restore liver health. Its sodium content helps balance liver function. Its thirst-quenching and fatigue-fighting properties also assist proper liver function.
·        Bottle gourd also fights urinary tract infections. The alkaline in it counteracts acidity associated with urinary tract infections, and relieves pain while passing urine. The bottle gourd is even believed to break down calculus or stones in the urinary system.
·        It is often used as a remedy for premature baldness and graying. Juice from the bottle gourd's leaves can prevent and cure balding and jaundice.
·        Bottle gourd can relieve symptoms of asthma and bronchitis, and also reduce headaches.
·        Its benefits for the nervous system include treatment of such disorders as insanity and epilepsy.
·        Try some bottle gourd and gain from its many health benefits. The bitter flavor can be easily masked by mixing it into foods that you already eat. Bottle gourd is an excellent way to supplement your diet as well as fend off and treat disease.


sending this to My New Series: Meal of the Month! hosted by http://roshellechefaldente.blogspot.com





Wednesday, 11 April 2012

Thattai Muruku


THATTAI MURUKU...WOW....this one is my all time favorite snack.This is a Traditional Indian savory snack prepared with butter, rice flour and sabu dana during festivals. 

let’s learn the process how to make this yummy muruku J





Ingredients:

•Rice Flour - 2 cups
•Curry leaves a few torn into pieces
•Chopped coriander leaves- 1tblsp & 5-6 green chillies
•Channa Dal - 2 tbsp
•Butter - 2 tbsp
•Red chilli powder - 1 tsp
•Hing - a pinch
•White Sesame Seeds - 1 tbsp , roasted
•big size sabu dana ½  cup
•Salt- to taste
•Oil - as needed to deep fry

Method: 

Soak channa dal in water till immersing level for 30mins. After that drain water and keep the channa daal aside.
Boil the sabu dana in a cooker with 1 cup of water . Give one whistle. Grind the green chilles  to a paste.
 Now in a mixing bowl add rice flour,  boiled sabu dana, melted butter, channa dal, sesame seeds, curry leaves & chopped coriander leaves, green chilli paste, chilli powder, salt and hing. Mix well until all is combined.

Now add water little by little to form a soft dough. Be careful in adding water. Slowly add some water and make a tight dough. Let the dough rest for 10 mins.
Take  a Ziploc bag/ plastic cover sheet. Grease it with little oil/ghee.
Form a lemon size ball from the dough and place it on the sheet.
Grease your fingers  with oil and press the ball with your fingers to flatten it. Do this for the remaining dough. The more the thinner, the thattais will be crispier.

Or u can just do one thing Just take a lemon size ball, roll out carefully with a chapathi roller as thin as possible. Cut rounds using cookie cutter  & then slightly flatten the sides  thinner using your fingers . Press it thin till its very thin, carefully take it from the plastic sheet and keep aside.
Heat oil in a pan/ kadai.  Keeping in medium flame carefully drop the thattais and deep fry until golden brown.


Turn them to cook evenly until  deep brown. Drop them on a paper towel to drain excess oil.

 Once cooled, store them in an air tight container and enjoy!




sending this to Snacks Recipes hosted by http://www.myeasytocookrecipes.blogspot.in


Tuesday, 10 April 2012

Some tips about Baking




How delicious your cake taste & how well they came out depends on the quality of the ingredients & how you handle them...

Eggs:




Eggs are most essential to the art of baking. They are part of the liquid content of the cake, & their protein coagulates so that they bind the ingredients together as they give structure to the cake. They helps cakes rise as well as contribute to colour, nutrition & of course flavour.
Egg yolks are natural emulsifiers so they help to produce smooth batters, which in turn help in the leavening & texture of the finished cake.
The right temperature of eggs before baking should be warmer. Warm eggs behave more efficiently.egg whites whip up to a greater volume & egg yolks emulsify more readily. Remove the eggs from the refrigerator about 20 minutes before you are ready to assemble the batter, but if you forget then set the whole eggs in their shells, in a bowl of warm water & they will b ready to use within minutes.
Beat the egg whites in a non reactive metal bowl made of stainless steel or copper, but not of aluminium, which reacts with eggs, nor of plastic, which does not provide enough friction to whip of the eggs. Glass & porcelain are fine but are breakable.


Preparing the oven:

The oven must be preheated for 20 mins. Before you begin to bake. If you set your batter in a cold oven the results will be dismal. Before you preheat the oven , make sure the racks are set in the right position & as close to the centre of the oven as possible. If you are baking a tall tube cake, set the rack in the lower third of the oven so the mass of the cake, as it rises, is centred.

Set the baking pans in oven at least 2 inches away from the sides & back of the oven, leaving space between them, so the hot air circulates evenly around the pans.

Preparing the pan:

To grease a pan means to rub the inside surfaces lightly with a hard fat such as solid vegetable shortening or softened butter & rub it on the pan with fingers or with a paper towel or pastry brush. Other materials used to grease the pan are non-stick vegetables sprays pumped out of an aerosol can.
Then use all purpose flour for dusting pans, rather than cake flour, which tends to clump. Scatter a small handful of flour in the pan, then turn & rotate the pan continuously so that all the interior surfaces are coated. Then very important step turn the pan upside down & rap it firmly, several times, over the kitchen sink or a garbage pail to get rid of the excess flour. if u don’t get rid of excess flour the outside surface of the finished  cake might be lightly coated with lumps of baked- on flour & grease.

Whichever method you choose for greasing your pans, make sure you get in to the corners of rectangular & square pans, where batter tends to stick.

Even after greasing & flouring the pan, you should line the bottom with parchment or waxed paper. You can always run a knife around the cake if it sticks to the sides of the pan, but there is not much you can do when it sticks to the bottom. You will never hav a problem if you line the bottom of the pan with paper. To check set the paper circle in the pan & if the paper is too big cut it down to fit your pan exactly. If you don’t , part of the paper will run up the sides of the cake & tear the cake as u pull off the paper circle. If u don’t have pre-cut circles, or if you have to cut the paper to fit a rectangular, square, or other pan, set the pan on the paper & trace the outline of the pan on the paper with a pencil. Cut the paper inside the pencil tracings to cut out the pencil markings which could rub off on your cake.