Sunday 30 September 2012

Ginger Chicken


Ginger Chicken

Ingredients


1¼ lbs. Chicken(skinless, boneless)
¼ tsp. Turmeric Powder
10 tbsps. Ginger(paste)
4 tbsps. Vegetable Oil
2 nos. Red Chilies
¼ tsp. Mustard seeds (black)
½ tsp. Fennel Seeds
2 pieces Cinnamon
5 cloves Garlic
1 no. Onion
1 no. Tomato
½ tbsp. Red Chili Powder
1 tsp. Black Pepper
Cilantro for garnishing

Directions


Put the chicken peices into a bowl and add the turmeric and 1 tsp salt.
Chop the ginger finely and put into a blender along with about 2 tbsps water.Blend to a paste. Squeeze the juice through a strainer over the chicken, discarding the pulp. Mix well. Cover and refrigerate for at least four hours but preferably overnight.
Heat the oil in a wok over a medium heat. When hot add the chillies, mustard seeds, urad dal , fennel and cinnamon. Stir for a few seconds until the mustard seeds pop.
Add the garlic and stir, then add the onion and stir and saute until soft and just starting to brown. Add the tomatoes and fry for 2-3 minutes.
Add the chicken and its marinade, cayenne pepper and the remaining salt.Stir and fry on a high heat for about 6 minutes until browned. Cover, turn heat to low and cook for 10-12 minutes, stirring occasionally.
Remove the cover and sprinkle in the black pepper. If there is any liquid left turn up the heat and dry off before serving. Sprinkle with freshly chopped coriander.

Cocunut Egg Masala


Cocunut Egg Masala

Ingredients


  • 4 Hard boiled eggs
  • 1 cup Coconut paste 
  • 1 onion (paste)
  • 2 tomato (paste)
  • 2 tsp Ginger-garlic paste
  • 3 Green chillies
  • 1 tsp Dhania powder
  • 1 tsp chilli powder
  • salt to taste
for tempering:
  • 1 tsp mustard seeds
  • 1 tsp Jeera seeds
  • curry leaves
  • chopped coriander leaves
  • 2 sticks Cinnamon
  • 2 cloves
  • 2 Tejpatta
  • 3 tsp Oil

Directions


Hard boil eggs. Cool and remove the shell.
Heat 1 tsp oil, fry mustard seeds, jeera seeds, curry leaves, cinnamon sticks, cloves, tejpatta,chopped coriander leaves and then onion paste and saute for 2 mins.or till transparent. then add ginger-garlic paste. Cook for 2 mins.then add tomato paste and cook for 2 mins.
Add dhania powder and chilli powder. Cook for 2 more minutes.
Add the coconut paste and salt to taste and slit green chillies .
Cook the coconut paste for 5 mins till light brown in colour.
Add the eggs and cook for another 5 mins.
Cut the eggs into halves and arrange it over the curry.
Garnish with fresh coriander leaves and serve.

Potato-Greenpeas Masala


Potato-Greenpeas Masala

Ingredients


  • 2 cups chopped Potatoes(Peel before chopping them)
  • 1 cup fresh greenpeas
  • 1/2 cup finely chopped onions
  • 1/2 cup finely chopped tomatoes
  • 2 tsp chilli powder
  • 1/2 tsp garam masala or any good mutton masala
  • a pinch of asafoetida powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 tsp white sesame seeds-this adds fine flavour to the fry
  • 2 tsp or salt to taste
  • few curry leaves
  • few coriander leaves
  • 3/4 cup water
  • 1 tbsp refined oil

Directions


Take a microwave bowl and mix all the ingredients with 3/4 cup water and Microwave(high) this mixture for 9 mins.
Serve this Potato-Greenpeas Masala hot with rice and sambar or rasam or Curd Rice or chapathis. 

Dal Puri



Dal Puri

Ingredients


  • 2 cups chana dal (bengal gram)
  • ½ tsp Turmeric powder
  • 4 cups flour
  • Ghee or Oil
  • 2 roasted cumin seeds powder

Directions


Wash dal and boil with turmeric and salt till its soft (but not mushy) in just enough water (2 cups) so that water gets absorbed when its done.
While boiling, kneed flour with water to a dough.
Strain and grind dal to a fine paste, add cumin powder. Adjust salt to taste.
Divide dal paste into equal portions for paranthas.
Take dough ball, make a depression and add the dal paste. Seal.
Roll out to a thin paratha and cook on a high flame for a few minutes (dont overcook or they will be hard)
Just flip from one side to the other
Serve with chutney

Eggless Almond Cookies


Eggless Almond Cookies

Ingredients



  • 1 cups Maida/All purpose flour
  • 1/2 cup melted Butter
  • 1/2 cup Almond powder
  • 6 tbsps sugar (adjust according to your taste)
  • 1/2 tsp Cardamom powder (Elachi)
  • 1/4 tsp Vanilla essence
  • 3 tblsp Milk
  • a pinch of Salt
  • few pieces of Almond on top of cookies (optional)

Directions


In a bowl, mix  all the ingredients to a smooth soft dough.
Make smooth small balls & slightly flatten them.
Place the balls on a baking sheet about an inch apart. Sprinkle some Almond powder on top of each cookie.
Pre-heated oven at 300 F. Reduce heat to 250 F & bake for about 30-40 mins till the edges are light brown or till done.
Cool on a wire rack. Store in an airtight container.

Pakoray Wali Mirchay


Pakoray Wali Mirchay

Ingredients



  • 8 green chillies(big one)
  • 250 gm gram flour
  • 2 tbsp mango powder/aamchoor
  • 1 tbsp chaat masala
  • 1/2 tsp carom powder
  • 1/2 tsp garam masala powder
  • 1 tsp red chilli powder
  • white vinegar as req
  • 1/2 tsp turmeric powder
  • 1 tsp cumin powder
  • salt as req
  • oil for deep frying
  • water as req

Directions


Put the gram flour  in a large mixing bowl and add turmeric powder, salt, cumin powder and mix it with water and make a thick paste and keep aside.
Take another bowl and add mango powder, chaat masala, carom powder, red chillie powder, garam masala and and make a thick paste with the help of vinegar.
Make one slit along the length of the green chillies(from just under the stem to just above the end of the chillie) and deseeds it with the help of knife or tea spoon, making sure you do not slit all the way till the bottom or cut through the other side of the chilli.
Now fill the slit you made in the chilli with the mixture of mango powder. Repeat with all the chillies.
Heat the oil (on a medium flame) till it is almost smoking.
Dip one chilli in a gram flour mixture to coat well on all sides, put it into the oil and fry till golden,all over turning occasionally. Remove and drain on paper towels. Fry remaining chillies in the same way.
Serve it with coriander mint sauce.

Palak Pasta


Palak Pasta

Ingredients



  • 1 cup Pasta(cooked and drained = 3 cups cooked pasta)
  • 1 cup Palak(Spinach - chopped finely)
  • 1/2 cup tomatoes -finely chopped
  • 1/4 cup onions - finely chopped
  • 1 tsp garlic-finely chopped
  • few basil leaves(little only)
  • 1 tsp freshly ground pepper powder
  • 1 tsp salt or to taste
  • 2 tsp mayonnaise
  • 2 tsp tomato-chilli sauce
  • 1 tbsp chopped capsicum
  • 1 tbsp olive oil

Directions


Heat olive oil in a non-stick frying pan and saute chopped onions and chopped garlic first.
Then saute tomatoes chopped,tomato-chilli sauce and basil leaves for a min.
Then add Palak leaves,chopped capsicum,salt and pepper powder and saute them for 3 mins.
Now add the 3 cups cooked pasta,mayonnaise and check the salt. Mix them well for a min or two.
Serve this Palak Pasta with Orange Lassi.

Pesto basil farfale (Pasta in red sauce)


Pesto basil farfale (Pasta in red sauce)

Ingredients



pesto  (Pasta)                        acc to need
onions(finally chopped)      2-3
garlic                                      4-5 flakes
origano,chilly flakes             pinch of
thai chilli dip,tabasco           2 tsp
salt,white pepper                  acc to taste
butter                                       1 tsp
olive oil                                    4 tsp
tamoto puree(strain)            1 cup
ketchup                                   4tsp
mozeralla chesse                 acc to taste
sugar                                       pinch of

Directions


Method: boil water with pinch of salt and olive oil. add pesto in this water. boil pesto till soft. Drain it. heat oil. cook onion till pink & garlic in it. add tomato puree.for this puree firstly boil tomatoes for 5 min & grind it and then strain it.use that pulp. cook it for while.add all masalas. add pesto. cook it for 2 min.add butter.add pinch of sugar. mix well and cook for 2 min. your yummy pasta is ready..add mozeralla chesse at last.

Saturday 29 September 2012

Chicken Balls Gravy


Chicken Balls Gravy

Ingredients



For the chicken balls:
  • 200 gms boneless Chicken
  • 1 tbsp split gram dhal(besan-pottu kadalai flour)
  • 1 tsp Ginger-garlic  paste
  • 1 tsp Chilli powder
  • 1 tsp garam masala powder
  • 1 tsp coriander and mint leaves paste
  • few Curry leaves
  • 1 tsp salt
  • 1 tbsp oil
For gravy:
  • 2 tsp Oil
  • 1 tsp Mustard seeds
  • 1/2 cup chopped onion
  • 1/2 cup chopped tomatoes
  • few Curry leaves
  • 1/4 tsp turmeric powder
  • 1 tsp chilli powder
  • 1 tsp ginger-garlic paste
  • 1 tbsp ground masala ( of 1 small onion + 2 green chillies + 1 tsp cumin seeds + 1/2 cup grated coconut + 1 tsp crushed cinnamon + 1 clove+ 1 cardamom )
  • 1 tsp Salt - to taste
  • 2 cups water + 1/2 cup water
  • few coriander leaves- for garnishing

Directions


Mince chicken pieces then add all the ingredients for the balls and mince all of them finely with
enough salt.
Make small lemon-sized balls of them
Heat 1 tbsp oil in a kadai in a kadai and shallow-fry the chicken balls till golden brown.keep it aside.
In the remaining oil,add the mustard seeds and when they splutter, add the chopped onion,
tomatoes,curry leaves, chilli powder,turmeric powder,ginger-garlic paste.
Cook them till oil separates from the mixture.
Add the ground masala,salt and 2 cups of water.
When oil starts to separate, add the shallow fried chicken balls and 1/2 cup water and cook for 3 more mins.
Garnish with coriander leaves.
Serve hot with rice or chapathis

hot&sweet chicken gravy


hot&sweet chicken gravy

Ingredients



  • 500 gm boneless chicken
  • 1 egg 
  • 2 tbsp ginger - garlic paste
  • 2 tbsp cornflour 
  • 250ml maggi hot and sweet sauce
  • 1 big capcicum cubed cutted
  • 1 carrot diced
  • 100gm cabbage
  • 3 diced spring onions
  • 2 maggi magic cubes
  • 10-12 cloves garlic chopped
  • ½ cornflour dissolved in 1 cup of water
  • 2 tbsp oil

Directions


  1. Marinate the chicken with egg,ginger - garlic paste,cornflour for two hours..
  2. deep fry the chicken pieces and keep aside.
  3. heat oil in a fry pan, add garlic and saute till golden brown.
  4. add the vegetables and cook till soft.
  5. add hot and sweet sauce, magic cubes masala, add dissolved cornflour.
  6. cook for 10-15 mins
serve hot with rice or noodles....

Mexican Pasta


Mexican Pasta

Ingredients


  • 1 1/2 cup any pasta of your choice
  • 200 gms cabbage shredded
  • 100 gms carrot juliens
  • 100gms capsicum diced
  • 3-4 green chilly
  • 3-4 tps Tomato paste/sauce
  • 2 tps mayo
  • 1 cup boiled boneless chicken
  • 1 onion finely chopped
  • spring onion for garnishing
  • salt to taste 
  • 1/2 tps turmeric powder
  • oil for cooking

Directions


cook pasta and keep it aside.
In a wok add 2 tsp oil, green chilly and chicken and fry it for some time the add onions, capsicum, carrots, cabbage, tomato paste , mayo  and turmeric, mix well
Now add the pasta. mix well keep on high flame.
Now add salt as per taste.
mix well dish out and garnish with fresh spring onions.

Friday 28 September 2012

Paani Puri


Paani Puri

Ingredients


  • mint
  • greenchillies
  • blacksalt
  • lemonjuice,
  • tamarind
  • panipuri powder

Directions


Make a dough using clubsoda (not water) to chapati consistency.
Make into tiny balls. Press small balls as like puris and Fry in very hot oil..
Grind mint, greenchillies, lemonjuice, tamarind, panipuri powder with 2 litres of water.
Boil potatoes, moong beans mash and mix together.
Make a hole on one side in each puri and fill it with a teaspoon of the potato mixture.
Top with a little mint and tamarind chutney.
To serve, dip each pani puri into the prepared water and serve

Nacho Supreme


Nacho Supreme



Ingredients



Baked tortilla chips
1 lb. ground chicken
10-oz can of refried beans
10 oz Cheddar cheese
10 oz Mozarella cheese
3 cloves of garlic
1 White onion, diced
1 Tomato, diced
1/4 tsp each Chili powder
1/4 tsp Cumin powder
1/8 tsp black pepper
Coriander leaves to garnish

Directions


Line the bottom of a 9x13 baking dish with the nacho chips. Chips may overlap, but don't overdo it.
Brown the ground chicken in a large skillet.
While browning, add all the spices and the garlic.
Drain the chicken with a spatula or slotted spoon and spread it on the nacho pan.
In the remaining fat, sautee the diced onions until tender. This has the added benefit of flavoring the onions with any of the remaining spices.
Add the sauteed onions to the nacho chips and chicken
Add the refried beans to the nacho pan, spreading over the entire surface.
Cover the nacho with the grated cheeses.
Sprinkle the diced tomato over the nacho.
Bake at 325F for 25-35 minutes, until cheese is melted and the nacho is heated through.
Garnish with coriander, Serve with sour cream

Bengali Fish Curry


Bengali Fish Curry

Ingredients



  • 6 - 8 pieces of any desired  fish
  • 2 medium size onions
  • 2 tbsp ginger garlic paste
  • 1 tomato medium size
  • salt as desired
  • 1/2 tsp methi seeds
  • 10 - 12 curry patta
  • 1 tbsp red chilli powder
  • 1 - 1.5 tbsp coriander powder
  • 1 tsp turmeric
  • 5 - 6 green chillies
  • 1/2 cup coconut milk
  • 1 tbsp kaju paste 
  • 1/2 cup oil
  • 2 tbsp ghee optional just for taste

Directions


Wash the fish and keep aside
Heat oil and ghee in a pot add methi seeds till they pop .Add curry patta .  
Grind onions to paste and add to the pot saute till it changes colour .
Now add ginger garlic paste then tomato .
Cook till tomato pulp mixes well with onion and ginger garlic paste
Add the spices and put some water so that the masala mixes well and the oil separates .
Now add coconut milk and kaju paste and cook for 5 minutes .
Now add the fish pieces and let the water dry up .
When the oil separates add water if desired and add green chillies and garam masala ( whole spice powder) and cover the pot and let it cook on a very low flame for 5 - 7 minutes .
Goes well with rice .

Thursday 27 September 2012

Almond Dates Honey Balls


Almond Dates Honey Balls



Ingredients 
  • 1 cup Almonds
  • 1 cup Dates
  • 1 tbsp Honey
  • a small pinch of Salt
  • 2-3 drops Vanilla Essence
  • 2 pinches of Cinnamon powder
  • 1/2 cup fine shredded Coconut for rolling.

Directions

  1. Soak Almonds for 3-4 hrs. De-skin & slice thinly. Leave on a paper towel for sometime. Dry roast till golden brown.
  2. Steam the Dates for 25-30 mins by covering a lid.
  3. Grind cooled Almonds to fine powder. Add the steamed Dates to it & grind again until everything comes together.
  4. Remove the Dates & Almond mixture to a bowl. Add the remaining ingredients & mix well.
  5. Make small balls & roll them in Coconut powder. Refrigerate for 2 hrs & serve cold.
Note: Dates sticks to the blender so scrape in between grinding. Adjust honey according to your requirement of sweetness.

Friday 21 September 2012

Dry Pudina Chutney


Dry Pudina Chutney



Ingredients

  • 2 bunches Pudina (Mint leaves)
  • 1/2 cup dry grated Coconut
  • 1 tbsp finely chopped Curry leaves
  • 2-3 pieces Tamarind
  • 5-6 Green chillies
  • 1 tbsp Vegetable Oil
  • a pinch of Asafoetida (hing)
  • 3 tbsp Channa dal
  • 3 tbsp Urad dal
  • 2 Dry Red Chillies
  • Salt to taste
  • 2 tsp roasted Cumin powder (jeera)
For seasoning:
  • 1 tbsp Vegetable Oil
  • 2 tsp Mustard seeds
  • a pinch of Asafoetida (hing)
  • 2 tbsp finely chopped Cilantro (coriander leaves)

Directions

  1. Clean the Mint leaves & let it dry on a paper towel.
  2. Roast well all the above ingredients except Cumin powder for 3-4 mins. Remove to cool. Add Salt & Cumin powder, mix well.
  3. Grind without adding any water to a coarse powder. Remove to a serving bowl.
  4. Make seasoning & add on top of it. Add Cilantro. Mix well. Serve with Ghee & steamed Rice. Good to eat with chapati, dosa, etc.

Chinese Fried Rice


Chinese Fried Rice




Ingredients

  • 2 cup cooked basmati rice(can called long grain rice)
  • 4 tsp soy souce
  • 1 cup grated cabbage
  • 1 small chopped capsicum
  • 2 finely chopped spring onions
  • 1 cup frozen peas
  • 1/2 cup grated carrot
  • pinch of ajinomoto(chinese salt)
  • salt to taste
  • few black peppers(crushed)
  • 2 tsp ginger-garlic paste
  • 3 tsp peanut oil

Directions

  1. Heat a pan with a oil, add ginger-garlic paste.then immediatly add all vegitables(cabbage,peas, carrot,onion,capsicum)
  2. Stir fry all vegitbles for  5 min.
  3. Add cooked rice ,mix it & then add soy souce. let it cook for 2 min.(rice becomes brown in color becouse of soy souce)
  4. Again season rice with ajinomoto, salt & black pepper.
  5. Serve hot with soy souce ,if needed.
  6. Note- all vegitables are half cooked, do not need fully cooked vegitables.

Tuesday 18 September 2012

Gobi Manchurian


Gobi Manchurian


Ingredients

Gobi Manchurian Dry1 pcs: Cauliflower (medium, clean and broken into big florettes)
  • 1/4 cup:Plain flour
  • 3 tsp:Cornflour
  • 1 small bunch:Spring onion (finely chopped)
  • 2 tsp:Ginger (finely chopped)
  • 1 tsp: Garlic (finely chopped)
  • 1/4 tsp:Red chilli powder
  • 2 no:Red chillies (dry)
  • 1 tsp:Milk
  • 3 tsp:Oil
  • 1-1/2 cup:Water

Gobhi Manchurian Method
  1. Boil the florettes for 3-4 minutes in plenty of water, to which a tsp. of milk has been added. Drain and pat dry on a clean cloth.
  2. Make thin batter out of flour and 2 tsp cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
  3. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
  4. In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1-1/2 cups water and bring to a boil. Add 1 tsp. cornflour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent.
  5. Add florettes and soya sauce. Boil for two more minutes and remove.
  6. Serve hot with noodles or rice.
  7. Variations:
    1. Dry Manchurian can be made by omitting the gravy.
    2. Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya sauce at this stage.
    3. Sprinkle 1 tsp. cornflour on the florettes and stir fry for 2 minutes.
    4. Serve piping hot with toothpicks or mini forks and chilli-garlic sauce or tomato sauce.
    5. Same procedure for veg. Manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a ping-pong ball. Fry as above and proceed as above

Hakka Noodles


Hakka Noodles


Ingredients

Hakka Noodles
  • 100 gms :Chow Noodles
  • 2 tbsp :Oil
  • 3 dried :Whole red chilies
  • 2 crushed and chopped : Garlic cloves
  • 2 tsp :Soya sauce
  • ¼ tsp :Salt
  • Salt to taste
  • For Topping
  • 1 shredded: capsicum
  • 1 shredded :Carrot
  • ¼ cup shredded, :Cabbage
  • 3-4 crushed and chopped : Garlic flakes
  • 1 chopped : Onion
  • 3-4 tbsp : Sprouts
  • 2 tbsp : Mushrooms
  • ¼ tsp : Salt and pepper
  • ¼ tsp each : Sugar and ajinomoto
  • 1tbsp : Soya sauce
  • 2 tbsp : Vinegar


Method

Boil 6 cups of water with 1 tsp salt and 1 tsp oil. Add noodles to the boiling water. Keep it uncovered. Do not over cook.
Remove from fire and strain the noodles. Wash with fresh water.
Apply little oil on the noodles with your fingers. Keep it aside.
Heat oil and add broken pieces of red chilies and garlic. Add boiled noodles, (salt and Soya sauce) optional, fry for 1 min till the noodles turn brown.
Heat 3 tbsp oil, reduce heat and add garlic, cook for ½ min. Add vegetables and cook for a min. add ajinomoto, salt and pepper. Add Soya sauce and vinegar. Cook for 1 more min.
Add the prepared noodles and mix well. Cook for ½ min. Remove from fire.
Serve with chilli sauce