Sunday 29 July 2012

Matar Paneer.


Matar Paneer

Matar Peas Paneer
Makes: around 4 Servings of Matar Paneer.
Ingredients:
Paneer 10 – 12 Pieces
Peas 1/2 Cup
Onion 1 Large
Ginger Garlic Paste 1/2 tsp
Coriander Powder 1 tbsp
Cumin Powder 1 tsp
Turmeric Powder a big pinch
Red Chile Powder 1/2 tsp
Garam Masala 1/2 tsp
Green Cardamom 2
Cloves 3
Cinnamon 1 inch Stick
Bay Leaf 1
Caraway Seeds 1/2 tsp
Yogurt 2 Tbsps
Fresh Cream 1 tsp
Salt to taste
Cilantro Few Sprigs
Oil 1 tbsp
Method of preparation:
Peel and slice the onion.
Wash peas under running water and keep aside.
Chop the paneer into small cubes.
Heat a tsp oil in a pan on medium heat, add sliced onion.
Fry the onion till it starts to brown around the edges.
Cool and grind the onion into smooth paste adding enough water.
Heat remaining oil in a pan on medium heat, add caraway seeds, bay leaf, cinnamon, cloves and cardamom.
Fry the spices for few seconds to release all their flavors.
Stir in ginger garlic paste, coriander powder, cumin powder, turmeric powder and red chile powder.
Fry for few seconds, add onion paste, peas, half a cup of water and salt.
Cook covered for around 5 minutes till peas are cooked or becomes soft.
Finally stir in yogurt, fresh cream and garam masala.
Cook for few seconds, carefully stir in paneer pieces and simmer for couple of minutes.
Serve matar paneer with flavored rice or roti.
Notes: Make sure not to overcook once the paneer is added.

Paneer Makhani


Paneer Makhani

Ingredients:
paneer makhani Paneer MakhaniCottage Cheese (paneer) 10-12 1-inch cubes
Tomatoes 3
Green Chiles 2
Ginger 1/2 inch piece
Garlic 5 cloves
Bay Leaf 1
Peppercorns 4
Cinnamon 1 inch stick
Green Cardamom 3
Cloves 4
Red Chilli Powder 1 tsp
Salt to taste
Dried Fenugreek Leaves (kasuri methi) 1 tsp
Fresh Cream 1/2 cup
Method of preparation:
Wash, chop and grind tomatoes into paste.
Remove stems, wash and chop green chiles finely.
Peel, wash and chop ginger coarsely.
Peel and chop garlic roughly.
Grind ginger and garlic into paste.
Heat oil in a pan, add bay leaf, peppercorns, cinnamon, cardamom and cloves.
Stir fry and add ginger garlic paste and green chiles.
Add tomato puree, red chilli powder, salt and 1/2 a cup of water.
Bring to boil and cook for 5 minutes.
Add kasuri methi, paneer cubes and cook for 10 more minutes.
Add the fresh cream to paneer and cook for 2 more minutes.
Serve hot with chapati or roti.

Paneer Salsa.




Paneer Salsa.
Ingredients:
Paneer Salsa
Paneer (Crumbled) 1/4 Cup
Tomato 1 Small
Onion 1/2 of Small One
Boiled Corn 4 Tbsps
Green Bell Pepper (chopped) 6 Tbsps
Cilantro Few Sprigs
Lemon Juice 2 Tbsps
Crushed Black Pepper few Pinches
Salt to Taste
Method of preparation:
Wash and finely chop the cilantro.
If using frozen paneer, leave the paneer outside to let it come to room temperature and crumble it.
Peel and finely chop the onion.
Wash, deseed and finely chop the tomato.
In a mixing bowl, mix together crumbled paneer, chopped tomato, onion, corn, green bell pepper, cilantro, crushed black pepper and salt.
Stir in lemon juice and leave aside for few minutes.
Serve paneer salsa as a salad or as a stuffing in a bread sandwich and toast it.
Notes: Make sure to chop the vegetables in same size.

Eggplant Sesame Fry


Eggplant Sesame Fry


Makes: around 4 Servings of Eggplant Sesame Fry.
Ingredients:
Eggplant Sesame Fry
Indian Baby Eggplant 4 -5
Sesame Seeds 4 Tbsps
Green Chies 2 – 3
Turmeric Powder a Pinch
Cilantro few Sprigs
Salt to Taste
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Remove stems, wash and slice the green chiles.
Remove stems, wash and chop the eggplant into long thick slices.
Wash and finely chop the cilantro leaves.
Toast sesame seeds on low flame till golden brown in color.
Grind sesame seeds into powder using spice grinder, add green chiles and grind again into coarse mixture.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced eggplant and salt.
Fry briefly and cook covered on low flame for a minute or two.
Uncover, add ground sesame green chili paste and salt (if required).
Cook covered on low flame till eggplant is soft but whole.
Stir in chopped cilantro, turmeric powder and remove from heat.
Serve eggplant sesame fry with steamed rice or with chapati.
Notes: Make sure eggplant is cooked well.
Suggestions: If eggplant is not cooked well, put it back on heat and cook covered on low flame after adding a splash of water.

Onion Chutney

Onion Chutney


Onion chutney is a tasty south indian recipe. It goes well with Roti, Chapati, Dosa. 


Servings: 4 people


Ingredients:


onion chutneyBig sized chopped Onions - 4 


Red chillies - 3 big ones


Tamarind juice - 1 tsp


Jaggery - 1/2 tsp


Grated Coconut - 1 tbsp


Curry Leaves - 4/5


Salt to taste


onion chutney


Procedure:


1.   Fry chopped onions in 1 tbsp of oil, till transparent.   


2.  In the same pan fry red chillies, curry leaves in 1 tsp of oil.


3.  Grind the roasted ingredients to a smooth paste, with jaggery, tamarind juice and salt.


4.  Heat the remaining oil and add mustard seeds, on spluttering add asafoetida. Add this seasoning/oggarane to the paste.


Your tasty onion chutney is ready to serve with rotis/chapati.

Easy Veg Pizza



Easy Veg Pizza  

ready to eat pizza
Preparation time : 30 mins

Servings: 4

Ingredients:     
  • Pizza Base - 4
  • Butter - 4 Tbsp
  • Oil - 1 Tbsp
  • Onions - 2
  • Capsicum - 2 small sized
  • Ginger + Garlic Paste - 2 tsp
  • Oregano /Pizza seasoning - 1/2 tsp
  • Tomato Puree -2 nos grinded to fine paste
  • Tomato Sauce - 1/2 cup
  • Salt
  • Red Chilli Powder - 1 tsp
  • Pepper Powder - 1 tsp
  • Grated Mozzarella Cheese - 1 cup depending on your taste
Preparation:
1. Cut the Onion and Capsicum into small pieces. Keep aside.
2. Take a Pizza Base and spread butter all over the base as shown below. Keep aside.
3. Heat Oil + Butter in a pan, add chopped Onions and fry until the Onions start to look transparent. Now add Ginger Garlic Paste and fry for a minute.
4. Now add Capsicum to the frying pan and cook the same for 5 minutes making sure that the Capsicum does not turn too soft (do not overcook Capsicum). Now add Tomato Puree and cook for 2-3 minutes or until the liquid content is mixed well with Capsicum and Onions.
5. Then add Oregano, Red chilli powder, pepper powder, salt and ensure that these mix well with the other ingredients in the pan. Fry for 2 more mins.
6.  Finally add Tomato Sauce and cook for 5 minutes and mix everything well with other ingredients. Now the top layer for the Pizza. Spread this on the pizza base which is smeared with butter.
pizza paste

pizza base with paste

7. Sprinkle the grated cheese over the pizza base with paste.

pizza base with paste

8. Heat this in grill mode in microwave or 6 mins in microwave so that the entire cheese will be melted.
Your Home made is ready to eat. 

Easy Veg Pizza 

Naga Pork



Naga Pork




Ingredients


750 gms Pork meat
10 cloves garlic (lehsun)
6 tomatoes
8 seeded red chillies
3 tbsp of oil
salt to taste


Method 

  1. Put red chillies in a liitle katori of warm water for 15 mins
  2. Shell the garlic
  3. Cut tomatoes into small pieces
  4. Take seed out of red chillies
  5. Make a paste out of the tomatoes and red chillies
  6. Heat 3 tbsp of oil in a pressure cooker
  7. Add the pork and cook for 15 minutes on medium flame
  8. Add the garlic-tomato paste
  9. Add the salt
  10. Stir for 10 minutes
  11. Put 2 cups of water
  12. Pressure cook for 1/2 hour on medium flame or 4-6 whistles
  13. Make sure it has very little gravy
  14. Serve as an accompaniment with rice and masoor dal

Crab fry

Crab fry

Ingredients: 

500 gm - crab, remove the shell and clean 
1/4 tsp - turmeric powder
1 tsp - red chilli powder
3 - green chillies, crushed
2 tbsp - ginger garlic paste 
1 tbsp - cinnamon sick and cloves powdered
Salt to taste
Oil to fry
2 sprigs - curry leaves

Method
  1. Mix all the ingredients except crab.

  1. Heat oil in a pan, add the crab, add masala and fry on a low flame till well cooked.

Pork Coconut Fry

Pork Coconut Fry


Ingredients:
 
250g pork shoulder 
1/4 coconut
1 tbsp dhania seeds
4 red chillies
¼ tsp turmeric
1 piece tej
2 cloves
4 peppercorns
100g onions
2 cloves of garlic
1 piece ginger
Curry leaves
1 tbsp oil
Salt





Method
  1. Clean & cut pork.
  2. Roast dhania & chillies separately. A
  3. dd haldi powder.
  4. Grind with garlic & ginger.
  5. Chop onion.
  6. Slice coconut into pieces.
  7. Mix coconut, pork, curry leaves, half of the chopped onions and ground masala.
  8. Add 1 cup of water.
  9. Keep on fire.
  10. Bring to a boil.
  11. Lower flame and cook till pork is tender and dry.
  12. Remove. Heat oil add remaining onion and curry leaves.
  13. Add pork and fry for 5mts. Remove.
  14. Serve hot.

Pork Chilly Fry



Pork Chilly Fry




Ingredients: 

1 kg pork with fat 
6 onions, chopped
3 green chillies, chopped
1 inch piece ginger, chopped
1 tablespoon vinegar
Salt
2 tomatoes, chopped
A few coriander leaves



MethodCut the pork into small pieces and add salt.
Heat a frying pan without oil.
Add the pork pieces and ginger and keep stirring till the water from the pork dries up.
Add onions, tomatoes, coriander leaves, chillies and fry till pork is cooked.
Just before removing from the fire, add the vinegar.

Saturday 28 July 2012

Indian chicken curry

Indian chicken curry


Ingredients: 

1/2 kg - chicken 
2 tsp - oil 
2 - onion 
2 - tomatoes
1 or 2 - green chillies
Ginger, a small piece
6 cloves - garlic 
1 tsp - coriander 
1/4 tsp - turmeric powder
1/2 tsp - pepper powder
1/4 tsp - cumin powder
1 tsp - red chilli powder
1/2 tsp - garam masala powder
Coriander leaves, a handful
Salt to taste



Method
  1. Chop onion to thin slices.
  2. Heat oil in a pan.
  3. Add onion slices and fry to transculent.
  4. Make a puree of tomato, green chilli, ginger, garlic and coriander in a blender.
  5. Transfer this puree to pan and mix well.
  6. Add turmeric powder, salt, pepper powder, cumin powder and red chilli powder
  7. Stir and add the chicken.
  8. Saute for a few minutes, until the chicken absorbs the spices.
  9. Add half a cup of water, cover and cook for 15 to 20 minutes.
  10. Once the chicken is tender, add garam masala powder.
  11. Combine and remove from flame.
  12. Garnish with freshly chopped coriander leaves.
  13. Enjoy hot with whole wheat chapattis, naan, roti or rice.

Boneless Chilly Chicken

Boneless Chilly Chicken


Ingredients: 

1 kg - chicken, boneless, cut into small pieces 
1 tbsp - Kashmiri chilli powder 
1 tbsp - ginger garlic paste 
1&1/2 tbsp - soya sauce 
Salt as required
2 tbsp - curd 
1 tbsp - cornflour
4 - onions
4 - green chillies
2 tbsp - chilli sauce 
2 tbsp - soya sauce 
4 tbsp - tomato sauce 
1 - capsicum (red) 
1 - capsicum (green)
1 tsp - pepper powder 



Method
  1. Marinate chicken with Kashmiri chilli powder, ginger garlic paste, soya sauce, salt, curd, cornflour and keep aside for 30 minutes.
  2. Shallow fry chicken and keep aside.
  3. Heat oil in a pan and add onion and green chillies.
  4. When it is cooked (not the normal brown) add chilli sauce, soya sauce and tomato sauce.
  5. After a few minutes, add the fried chicken.
  6. Add black pepper and keep it for a few more minutes on a low flame.
  7. Add capsicum (green and red).
  8. Boneless chilli chicken is ready.
  9. Garnish with coriander leaves and spring onion.
  10. For spicy chilly chicken, you can add chilli powder instead of kashmiri chilli powder.

Andhra Chicken Fry




Andhra Chicken Fry, Kozhi Varuval, Kodi Vepudu

Ingredients:
  • Mustard seeds and urad dal - 1/2 tspn
  • Red chili - 1 (broken into pieces)
  • Curry leaves - few
  • Onion - 1
  • Garam masala powder - 1/4 tspn (or make a fine powder of Cinnamon - 1 inch stick, Cloves - 2, Cardamom - 1,                                                                      Fennel seeds - 1/4 tspn)
  • Oil
For marination:
  • Chicken - 250 grams
  • Ginger garlic paste - 1 tspn
  • Turmeric powder - 1/4 tspn
  • Chili powder - 1/2 to 1 tspn
  • Coriander powder  - 1 tspn
  • Salt - to taste
Recipe:
  1. Mix the above ingredients and marinate for 15 minutes. Thinly slice the onion and keep aside.
  2. Pour enough water to the marinated ingredients and cook till the chicken is soft.
  3. Heat Oil in a pan. Add Mustard seeds and Urad dal. Once it starts spluttering, add broken Red chili, Curry leaves and Onion.
  4. Fry till Onion turns into golden brown. Add little Salt for Onion.
  5. Then add the cooked Chicken(with the gravy) and Garam masala powder.
  6. Fry till the chicken is golden brown. Then remove from fire and serve.

Chettinad Egg curry


Chettinad Egg curry


Chettinad egg curry, Muttai kuzhambu
Ingredients:
  • Boiled eggs-3
  • Small Onion (Shallots)- 15 to 20
  • Tomato- 1
  • Chili powder- 1/4 tsp
  • Turmeric powder- 1/4 tsp
  • Oil and Slat- as required
To paste:
  • Coriander seeds- 2 spoon
  • Red Chili- 2
  • Garlic- 2 cloves
  • Ginger- 1/2 inch
  • Curry leaves- few
  • Rice- 1/2 tsp
  • Pepper corns- 1/2 tsp
  • Fennel seeds- 1/2 tsp
  • Cumin seeds- 1/4 tsp
  • Grated coconut- 4 spoon
Recipe:
  1. Peel Small onion and fry with little Oil. Fry till it turns into light brown in color.Crush the fried onion with a knife. Hard boil the eggs in water.
  2. Chop the tomato and keep this aside. Remove the shell of boiled eggs and cut it lengthwise.
  3. In medium flame, heat 2 teaspns of Oil in a pan . Add all the ‘To paste’ ingredients except grated Coconut. Fry till the rice becomes pure White in color.
  4. Finally add grated Coconut and fry for a min.
  5. Grind all fried ingredients with Water and make a fine paste.
  6. Heat Oil in a pan. Add the crushed Onion and fry for a min. Then add Tomato and saute till it turns soft.
  7. Then add Chili powder, Turmeric powder, ground paste,Salt and a cup of Water. Cook for 7 to 10 min in medium flame.
  8. Finally add the bolied eggs and cook for a min.

Chicken Cafrial

Chicken Cafrial.
Ingredients: - 4 medium sized pieces of chicken, 4 green chillies, 4 garlic flakes, ½ cup freshly chopped coriander leaves, 1 cardamom, 2 cloves, 1 inch cinnamon, ½ inch ginger, 1 small onion, ½ teaspoon cumin seeds, ½ teaspoon pepper corns, ½ tablespoon soya bean sauce, 1 tablespoon oil and salt to taste.

Preparation time : - 25 minutes     Serves : - 2
HOW TO PREPARE: - Take the chicken and make slits on all side. Put it in a bib bowl and pour the Soya sauce and salt. Mix it up and let it marinate for two hours. Cut the onion and green chillies and put in into a blender. Now add the garlic flakes, coriander leaves, cardamom, cloves, cinnamon, ginger, cumin seeds, pepper corns and blend it till it becomes a fine paste. Now take a frying pan and pour the oil and bring to heat. When the oil is nice and hot add the paste and sauté. Simmer and sauté till the raw smell of the paste leaves. After about three minutes an aroma will begin to rise. Now add the chicken pieces and salt. Add very little water and mix it well. Then cover the pan with a lid, simmer and cook for about 20 minutes. Remove from flame and serve with rice.

Drunken Chicken

Drunken Chicken


Ingredients: 

4 chicken legs 
4-5 cloves garlic
2 tbsp coarsely ground black pepper
15ml rum
30 ml red wine
3-4 stem of lemon grass
Salt to taste



Method
  1. Take a fork and make holes in the chicken legs so that the marinade goes deep inside.
  2. In a bowl, place chicken legs, add crushed garlic, cut lemon grass into small pieces and add along with rum and red wine (port wine).
  3. Add pepper and salt and marinate for at least 1-2 hrs.
  4. Place it in an oven proof container in a pre-heated oven for at least 20-30 mins till it becomes golden brown.
  5. Turn it occassionally, so that it dips in the wine all the time.
  6. Serve hot with sliced onion.

Capsicum chicken masala

Capsicum chicken masala


Ingredients: 

500 gm - chicken 
4 - green chilles
2 inches - ginger
6 cloves - garlic
1 tsp - turmeric powder
Salt as per taste
2 tsp - soya sauce
2 tsp - tomato ketchup
1 tsp - vinegar
2 tsp - oil
250gm - capsicum
3 - onions



Method
  1. Take chicken in a thick bottomed vessel; add salt and turmeric.
  2. Cover and cook for 15 min.
  3. Meanwhile heat oil in a pan, add diced onion, fry for 2 min.
  4. Add slit green chillies, ginger garlic paste, salt and turmeric.
  5. Add diced capsicum; fry for 2 min.
  6. Add all sauces and chicken and cook for 5 min.
  7. Garnish with shredded cabbage.

GOAN MUTTON CURRY RECIPE

GOAN MUTTON CURRY RECIPE




Ingredients:
2 cup warm water
2 tsp vinegar
1/2 tsp pepper powder
1 tsp coriander powder
salt to taste 
1/2 tsp clove powder
3 tblsp oil
2 tblsp desiccated coconut
2 big size onions
1 1/2 inch ginger
1/4 cup yogurt
750 gms mutton
1 tsp red chilli powder
1 tsp cinnamon powder
6 cloves garlic
1 tsp turmeric powder


How to make goan mutton curry :

Clean and wash the mutton thoroughly.
Remove off the excess water and cut into 1 inch cubes.
Cream the yogurt and turmeric powder together.
Mix in the mutton cubes and marinate for 3-4 hours.
Take off and cut one onion.
Slice the other.
Wash, take off and crush the ginger and garlic.
Heat up half the oil over medium heat up in a heavy bottomed pot and fry cut onion until brown.
Remove with a slotted spoon and keep aside.
Mix in the remaining oil to the pot and fry the cut onions until soft.
Mix in the crushed ginger and garlic.
Stir fry for one minute.
Mix in the coriander powder, cinnamon powder, clove powder, pepper powder, red chilli powder.
Stir fry for 1 minute over low heat.
Mix in 2 tblsp of water and stir fry until it evaporates.
Mix in the desiccated coconut stir fry for 2 minutes over low heat.
Mix in meat and increase the heat.
Stir and fry the meat for 5 minutes or until it changes colour.
Mix in water and bring it to a boil.
Cover and simmer (boil slowly at low temperature) for 30 minutes, mix in the fried onions and salt.
Further simmer (boil slowly at low temperature) for 30 minutes or until the meat is tender.
Stir in vinegar, take off from heat, serve hot.