Tuesday, December 23, 2014

Fiery Hot Egg Drop Soup

Hot and sour Egg drop soup

 
When the cold winter wind blows through the trees and the ground freezes hard as a rock, nothing warms a body faster than hearty comfort food. Soups and stews are My family favorites during the snowy time of year.I just love the clean flavors of this fiery hot soup, flavorful with a little heat, this vegan soup is rich and tangy, perfect for detoxing after all the holiday indulgence .The real secret to its great flavor is the tamarind paste. Don't worry if you don't like tamarind paste,vinegar is an easy substitute

resh mushrooms, tofu, herbs and tomatoes make up the bulk of it - but the secret to its great flavor is the tamarind paste. Don't worry if you don't stock tamarind paste, lime juice is an easy substitute. - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf
Load it up with lots of chives/spring onions and fresh coriander and as many chilly paste as you handle. If you are a seafood person,substitute with prawns or shrimp.The nice thing about this recipe, besides being healthy and good for you - is that is quite easy and fast to make. And it's a great soup to have if you are feeling under the weather.


Hot and sour egg drop soup

Prep time:  10 minutes

Cook time: 15 minutes

Total time:  25 minutes
I love the clean flavors of this Vietnamese soup called, Canh Chua. Brothy, flavorful with a little heat, this vegan soup is rich and tangy, perfect for detoxing after all the holiday indulgences - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Ingredients:

  1. ½ onion- diced (1 cup)
  2. 1 tablespoon vegetable or olive oil
  3. 3-4 cloves garlic chopped
  4. 1 cup shredded chicken breasts,cooked of course
  5. 4 well ripened tomatoes- finely chopped
  6. 1 tsp sugar
  7.  salt to taste
  8. ½ tsp fresh cracked pepper
  9. 4 cups vegetable or chicken stock
  10. 1 teaspoon soy sauce  
  11. 1tbsp tamarind paste or 1tsp of vinegar
  12. 2 tbsp chopped coriander
  13. 2tbsp chopped chives/spring onion greens 
  14. 1tsp Chilly paste
  15. 1tsp Chilly sauce

Hot and Sour Vietnamese Soup with Tamarind Ingredients:

  • ½ onion- diced (1 cup)
  • 1 tablespoon vegetable or olive oil
  • 3-4 cloves garlic chopped
  • 2 Cups sliced mushrooms (shiitakes or cremini)
  • 4 Roma or vine ripened tomatoes- diced into 1 inch pieces
  • 1 tsp sugar
  • 1 tsp kosher salt plus more to taste
  • ½ tsp fresh cracked pepper
  • 4 cups vegetable or chicken stock
  • 1 teaspoon soy sauce ( if using veggie stock) 
  • 8 oz firm tofu, cut into ¾ inch cubes
  • 1 Tablespoon tamarind paste (or tamarind concentrate) or sub lime juice
  • ¼   Cup chopped cilantro
  • ¼ C chopped chives or scallions
  • Chili flakes or Aleppo pepper to taste
- See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf
  • In a Medium pot, heat oil over medium high heat, add diced onions. Saute until tender, stirring often, about 4 - 5 minutes. 
  • Turn heat to medium, add garlic, and shredded chicken breast. Saute for about 3-4 more minutes. Add chilly paste. tomatoes, sugar, salt and pepper. Saute until tomatoes begin to melt, about 2-3 minutes.
  • Add stock, soy sauce and tamarind paste or vinegar. Bring to a boil, and let simmer for 3-4 minutes. Taste for balance. Add salt to taste.
  •  In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture or you can use metal strainer,just strain the egg mixture into the soup,keep stirring the soup. Egg should cook immediately. Once the eggs have been dropped,boil 2 minutes and serve hot.

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf



Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf
Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf
Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf
Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Monday, December 22, 2014

Jeera aloo-gobi


The holy trinity of winter: Jeera aloo gobi.This dish is the highlight of the season and here is the perfect recipe.It combines baby potatoes and cauliflower and gets additional flavor from cumin,garlic and ginger and a hint of chat masala.

Ingredients:
1 medium sized cauliflower
15-20 baby poatoes
2tsp Cumin
4-5 Green chillies slit
2tsp Ginger garlic paste
1/2tsp Chat masala powder
1/4 tsp Black salt powder
1/2tsp Garam masala powder
Salt to taste
2tbsp oil

Method:
Pressure cook baby potatoes in enough water or just boil with little salt till done.
Now feel the potatoes and cut into half
Boil/blanch the cauliflower in enough water with little salt and turmeric powder.It will take about 10 minutes.Then drain the water and keep aside
Mix all the dry masala with 2tsp of water and keep aside
Heat oil in a kadai/pan,add jeera and let it crackle then add the mixture of dry spice powder and immediately add the boiled potatoes and cauliflower and give it a nice toss .Check the seasoning and cover it on low flame for 3-4 minutes or till done.
Serve hot with pulka ,roti or you can try it as filling for dosa's and chapati


 

tip: You can also sprinkle some pepper and squeeze some lemon while serving.

Sunday, December 21, 2014

Kashmiri Dum Murgh



Kashmiri style a delicious chicken gravy!!Though a little time consuming,but worth trying specially for this new year and see how you will be appreciated...!!





Ingredients 

For marination

  1. 1 kg chicken
  2. Juice of 1 lemon
  3. salt to taste
  4. 1 tsp turmeric
  5. 1 tsp ginger garlic paste
  6. 1 tsp green chilli paste

 For  gravy

  1. 1/2 cup curd
  2. 1/2 cup brown onion paste ( about 3-4 onion fried and ground to paste with little curd)
  3. 2 tsp ginger garlic paste
  4. 3-4 tsp Kashmiri red chilli powder
  5. 1 tsp turmeric powder
  6. wheat dough to seal the pot.
  7. 1/2 bunch of coriander
  8. salt to taste

For masala to grind
  1. 4-5 cloves
  2. 1 1/2 inch cinnamon
  3. A pinch of nutmeg powder
  4. 1 stand of mace
  5. 2-3 Cardamom/ elachi
  6. 1 tsp black cumin/shahi jeera
  7. 1/2 tsp poppy seeds
  8. 4-5 cashew nuts
  9. 2 tsp Fennel seeds
  10. A pinch of asafoetida
  11. Dry ginger powder
other ingredients

    Directions

    1. Marinate the chicken with the above mentioned ingredients at least for an hour.
    2. Grind all the masala ingredients to smooth paste and keep aside
    3. Heat a thick bottomed pot and add 1tbsp of oil.
    4. Add the fried onion paste,ginger garlic paste and the remaining curd ,saute for a minute.
    5. Add the marinated chicken and toss well and then add the ground paste along with turmeric and red chilli powder and salt and cook on high till oil separates.
    6. At this stage pour in some water and cook further till chicken is well mixed with the gravy and cook for about 10 minutes till the chicken is half cooked.
    7. Now its time to give a Dum. For that you need to cover the pot with a tight fitting lid and seal it with roti dough or else you can use aluminum foil.
    8. Now place this pot on a thick bottomed pan or Tava and put on medium flame and cook for another 20 minutes.
    9. Serve hot with rice or roti

    Restaurant style Matar mushroom Masala....



    Who does not love Matar mushroom? Especially in winter season.But the problem is that our regular matar mushroom preparation does not go well with our party menu.
    Presenting the restaurant  style matar/peas mushroom for coming new year party or any other special occasion.

    Ingredients
     (Serves five):
    1. Fresh button Mushroom- 15 
    2. Green peas-2 cups
    3. Green chillies (slit) 2
    4. Cumin seeds 1 tsp
    5. Kashmiri Red chilli powder 2 tsp
    6. Coriander  powder 2 tsp
    7. Garam masala 1 tsp
    8. Turmeric powder 1/2 tsp
    9. Salt to taste
    10. Onions (finely chopped) 2
    11. Oil 3 tbsp, 
    12. Tomato puree 1 cup
    13. Ginger garlic paste 2 tsp
    14. Sugar 1 tsp
    15. Kasoori methi 2tsp
    16. Fresh cream1/4 cup
    17. Fresh coriander leaves for garnish.
     

    Ground to paste:
    Cashew nut 15
    Poppy seeds 1 tbsp 
    Soak together in 1/2 cup of warm water for 10 minutes and grind it to smooth paste.

     Method: 
    • Boil peas in 4 cups of water for about 15 minutes,drain the excess water  and keep aside. you can also add little salt while cooking.
    • Heat 1tbsp of butter in a pan and add mushroom and blanched peas and saute for 2-3 minutes on high heat and keep a side.
    • Heat oil in a sauce pan,add cumin seeds and wait till its crackles,add chopped  onions and saute till it changes to light pink colour
    • Now add ginger garlic paste, green chillies, tomato puree, chilli powder, coriander powder, garam masala kasoori methi,salt and sugar. Fry well till the oil comes on top.
    •  Add the sauteed mushroom and peas with one cup of water. Cook for a while. Add the ground paste of cashewnut and poppy seed and cook for some more time. If the curry becomes thick, add little water or some milk accordingly. 
    • Lastly Add fresh cream and mix it well and take it off the flame.
    • Garnish with fresh coriander leaves and Serve hot with roti or jeera rice. 
    Note
    During off season you can use frozen peas in this recipe.Just saute the peas with mushrooms instead of blanching as mentioned in the recipe that's all.
     

    Saturday, December 6, 2014

    Tuna pickle

      

    Winter is in full force and Christmas is also here.  Its time to get prepared for perfect Christmas dinner.OK lets starts with this Spicy tuna pickle...
     I have tried this pickle quite a few times and it has been very popular in my family and is prepared during almost all occasions mostly to serve along with rice and dal. At the end of the meal, almost everyone will be seen licking their fingers and requesting for more.I got the recipe from my Blogger friend Nutan kini. This pickle is a  perfect balance of Hot,sweet and sour and i am sure all these flavors will dance in your mouth and will tickle your taste bud.
    I have added quite a bit more chilly powder and green chillies than called for in the recipe to suit my family.


      


    Ingredients:
    1. For 1 kg boneless Tuna fish :
    2. 2tsp Pepper Powder
    3. 2tsp Turmeric powder
    4. Salt to taste
    5. 1/2 liter sunflower oil
    6. 2tsp Mustard seeds
    7. 2 spring curry leaves
    8. 3Tsp Sliced ginger 
    9. 3-4 Onion (Medium) Chopped
    10. 1 whole Garlic bulb (peel and chopped)
    11. 10 Green chillies ,slit length wise
    12. 1 cup Vinegar
    13. 2tsp Sugar
    14. Salt to taste
     

    Grind to a paste :

    1. Spicy Chilly powder - 1/2-3/4 cup
    2. Kashmiri chilly pwdr - 2 tbsp
    3. Ginger (sliced) - 1/4 cup
    4. Mustard seeds - 1 tsp
    5. Methi seeds - 1 tsp
    6. Vinegar - 1cup
     

    Method :

    • Cut fish into boneless bits. Wash clean and marinate with salt, pepper & turmeric.
    • Deep fry fish pieces and take it out on to a plate.
    • In the oil in which the fish was fried, fry mustard seeds, curry leaves,onion, green chillies, ginger & garlic and saute till onions turns to golden colour.
    • Add ground paste and fry over low flame till the mixture leaves the sides of the pan.
    • Add vinegar, salt and sugar and mix well.
    • Let it boil once. Remove from fire.
    • Add fish into gravy when its warm.Mix well.
    • Let cool. Store in air-tight bottles.
    Tip:
    1. Be careful when pickling, no water should come in contact and the fish should be fried thoroughly and bottle should be sun dried and clean and use only hot oil.
    2. This pickle should keep for more than a week at room temperature or you can put them in the fridge to be on the safer side and it will keep for months....no worries. I hope this helps.
    3.  You can use any type of boneless fish or fillet for making this pickle.

    Friday, December 5, 2014

    Methi Bhath


    If you are looking for a healthy lunch or dinner ideas this is it. This bhath/rice is my family favorite.The earthy flavour of fenugreek leaves will fill your house with robust aroma. . My recipe is very different from a usual Bhath as i have used pressure cooker to save my time. Do try and let me know..


    Ingredient's
    2 cups Broken basmathi rice
    2 cup Fenugreek leaves
    3 medium sized potato, cut into thin triangular pieces
    2 Carrots cut into small pieces
    1/2 cups French beans, cut into 1/2 inch pieces
    2tsp Cumin/ jeera
    1 Bay leaf,
    1 Cinnamon stick
    2 Cardamoms,
    2 Onion
    1 1/2tsp ginger-garlic paste 
    1tsp Kasoori methi
    1tsp red chili powder,
     1tsp turmeric, 
    2tsp sambar powder
    1 tbsp Tamarind pulp or 2 chopped tomatoes ( here i have used tamarind )
     Ghee or oil 4 tbsp
    Salt to taste
     Method:
    • Wash and soak the rice for about 15 minutes.
    • Wash and drain fenugreek leaves .Roughly chop the leaves and keep aside .
    • Heat oil in a pressure cooker, add cumin, cinnamon, cardamoms and bay leaf stir fry 30 secs. Add the chopped fenugreek leaves and saute for 2-3 minutes. 
    • Add  onion and saute for couple of minutes and then add french beans and carrots and stir again till beans changes its colour a bit.
    • Add ginger-garlic paste and kasoori methi and saute for 4-5 minutes. Add red chili powder turmeric and sambar powder and salt mix and saute for couple of seconds. Reduce heat, add the soaked rice, mix gently, then add 3cups of water and tamarind pulp ,close the lid and pressure cook for 2 whistles.  Remove onto a serving bowl. Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice.

    Ingredients Basmati rice – 1 cup Fresh fenugreek leaves / methi – 1 bunch Ginger- 1 tsp, finely crushed Garlic- 1 tsp, finely crushed Onion- 1 medium, chopped Tomato- 1 medium, chopped Green chilies- 2, chopped Red chili powder- 1 tsp Turmeric powder- 1/3 tsp Garam Masala powder- 1/3 tsp Salt- To taste Water- 2 & 1/2 cups or as required Cilantro- For garnish Lemon juice- To taste For Tempering Bay leaf- 1 Cumin seeds- 1/2 tsp Cardamom- 2 Cinnamon- 1 stick Cloves- 2 Black pepper- 2 Oil- 2 tbsp How to Make Methi Pulao Wash and soak the rice for about 20 minutes. Heat oil in a heavy bottom pan. Toss in cumin seeds and allow them to sizzle. Now add the black peppercorns, cinnamon stick, cardamoms, bay leaf, cloves and sauté for 10-15 seconds till they become fragrant. Bring on the onion and fry till they turn a little golden. Add in the crushed garlic, ginger and green chilies and sauté for a minute. The raw smell should completely wane away. Add the chopped tomatoes and cook them till they turn soft. The oil will begin to separate. Add turmeric powder, red chili powder, garam masala powder and salt. Add the methi or fenugreek leaves and cook for 2 minutes. Toss in the rice and combine everything well. Sauté the rice with the masala for 5 minutes. Sprinkle little water every now and then to prevent the rice from burning. Sautéing the rice with spices increases the flavor. So, don’t skip it. Pour in 2 & 1/2 cups of water and allow it to boil. Let the rice cook till there is some water left. Cover the pan and let the rice get steamed for 10-12 minutes. When the rice is done, add the lemon juice as per your taste. Finish the pulao with cilantro. Serve hot with curd or a side dish.

    Read more at: http://recipes.snydle.com/methi-pulao-recipe-fenugreek-pilaf-recipe.html | Yummy Recipes
    Ingredients Basmati rice – 1 cup Fresh fenugreek leaves / methi – 1 bunch Ginger- 1 tsp, finely crushed Garlic- 1 tsp, finely crushed Onion- 1 medium, chopped Tomato- 1 medium, chopped Green chilies- 2, chopped Red chili powder- 1 tsp Turmeric powder- 1/3 tsp Garam Masala powder- 1/3 tsp Salt- To taste Water- 2 & 1/2 cups or as required Cilantro- For garnish Lemon juice- To taste For Tempering Bay leaf- 1 Cumin seeds- 1/2 tsp Cardamom- 2 Cinnamon- 1 stick Cloves- 2 Black pepper- 2 Oil- 2 tbsp How to Make Methi Pulao Wash and soak the rice for about 20 minutes. Heat oil in a heavy bottom pan. Toss in cumin seeds and allow them to sizzle. Now add the black peppercorns, cinnamon stick, cardamoms, bay leaf, cloves and sauté for 10-15 seconds till they become fragrant. Bring on the onion and fry till they turn a little golden. Add in the crushed garlic, ginger and green chilies and sauté for a minute. The raw smell should completely wane away. Add the chopped tomatoes and cook them till they turn soft. The oil will begin to separate. Add turmeric powder, red chili powder, garam masala powder and salt. Add the methi or fenugreek leaves and cook for 2 minutes. Toss in the rice and combine everything well. Sauté the rice with the masala for 5 minutes. Sprinkle little water every now and then to prevent the rice from burning. Sautéing the rice with spices increases the flavor. So, don’t skip it. Pour in 2 & 1/2 cups of water and allow it to boil. Let the rice cook till there is some water left. Cover the pan and let the rice get steamed for 10-12 minutes. When the rice is done, add the lemon juice as per your taste. Finish the pulao with cilantro. Serve hot with curd or a side dish.

    Read more at: http://recipes.snydle.com/methi-pulao-recipe-fenugreek-pilaf-recipe.html | Yummy Recipes

    Tuesday, December 2, 2014

    Radish kosambari/salad

    Radish Salad can be made in minutes and tastes great with any Indian meals..

     Ingredients

    2  Radaish ,medium(2 cups grated)

    1 tsp Ginger ,grated

    1,Green chilly,chopped finely

    2 tbsp Coriander leaves,chopped

    1tsp Lemon juice

    Salt to taste                                                    
      1/4 cup hung curd
      1/4 tsp sugar

    For tempering:
    1. 1/2 tsp Mustard seeds
    2. 1/2 tsp Urad /black gram dal
    3. 1/4 tsp Jeera/cumin
    4. 1 spring curry leaves 
    5. 2tsp coconut or any veg oil


    Method
    1. Wash Radish nicely under the running water,peel and grate coarsely and keep aside.
    2. Peel ginger and grate finely.
    3. Chop green chilli and coriander leaves finely.
    4. Mix curd,sugar and salt.
    5. Mix muli, ginger, green chilli and coriander leaves. Add lime juice and curd mixture.Mix again 
    6. Now prepare the by heating oil in a small pan,add all the ingredients needed for tempering* and pour over the salad.
    7. Now salad is ready to serve.

    Monday, October 6, 2014

    Soya chunks masala

     
    Enjoy this protein-packed recipe of soya chunks, any day of the week to pack on muscle and stay fit. Soya,a quick cooking protein that's tasty as well.



    Ingredients:
    1. 2 cups Soya Chunks
    2.  1tsp Cumin Seeds
    3.  2 tsp Kashmiri Red Chilli Powder 
    4. 1/2tsp Turmeric Powder
    5.  2 tomatoes,pureed
    6. 1/2 cup curd,beaten
    7. 2 Green chillies,finely chopped
    8.  Salt to taste
    9. 3tbsp Ghee/Clarified butter
    10. Coriander Leaves For garnishing
     For the masala paste:

    1.  2-3 Onion chopped2  onion
    2. 10-12 Garlic cloves10  garlic cloves
    3. 1'inch Ginger0.5 teaspoons turmeric powder
    4. 2-3 Cardamoms2  green cardamoms
    5. 4-5 Cloves
    6. 1'inch Cinnamon1 inch cinnamon
    7. 10-12 Cashew-nuts 10  cashew nuts
    8. 1 cup Coconut freshly grated1 cup coconut
    9. 1tspSugar1 teaspoon sugar
    Method:

    • Boil 5-6 cups of water and completely immerse soya chunks in it. Add a pinch of salt.Cook it for 3-4 minutes.
    • Once it is cooked,remove from flame.Rinse  well in cold water and squeeze dry..
    • Heat 2 tsps of oil in a pan and fry chopped onion, cardamom,cinnamon,cloves,ginger and garlic cloves until onion turns light brown.
    • Blend fried onion and garlic with grated coconut and cashew-nuts into a smooth paste adding about 2 cups of water.
    • Heat ghee in a pot, add cumin seeds let it crackle.
    • When cumin seeds are done, add tomato puree and drained soya chunks and saute for 5-6 minutes on medium flame.
    • Now add ground masala paste, red chilli powder, turmeric powder, chopped green chilly,sugar, salt and saute again till oil comes on top.
    • Now add beaten curd and mix it well with the masala, cook on a medium flame for 5-8 min. At this stage you can add little water if the consistency of the gravy is too thick .Continue cooking for 10 more minutes till the gravy is well coated with the soya chunks.
    • Garnish with coriander leaves and serve hot.
    Serving suggestions:
    • Goes well with Naan ,Roti,Dosa or Ghee Rice.

    Cooking Tips
    • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.
    • Clarified butter is the pure butterfat that remains when the milk solids and water have been removed from normal butter. Clarified butter can be used to cook at higher temperatures than normal butter. Ghee is a type of clarified butter common in Indian dishes.
    • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

    Sunday, October 5, 2014

    Motte Ghashi/Egg curry

      

    Want dinner on the table quick smart? You're going to love these easy egg curry recipe that you can get on the table in around half an hour!

     

    Ingredients:
    1. 5-6 Eggs,hard boiled
    2. 3 cups of Freshly Grated Coconut
    3. 2- Onion,chopped
    4. 1'inch Ginger
    5. 5-6 Garlic cloves
    6. 5-6 Dried whole red chillies
    7.              or
    8. 2 tsp Red chilly powder
    9. 1tsp Coriander seeds
    10. 4-5 Methi seeds/Fenugreek
    11. 8-10 Pepper corns
    12. 2 Tomato,chopped

    Method:
    • Take oil in a pan and fry one chopped onion ,Pepper corns,coriander seeds,fenugreek and garlic till onion turns to light golden colour.
    • Now grind all the roasted ingredients along with the freshly grated coconut,ginger and Whole red chillies or chilly  powder to smooth paste using 2- 3 cups of water.Our masala paste* is ready.
    • Take a pan and fry remaining chopped onion till its changes to translucent ,add chopped tomato and fry till tomatoes are soft and mushy.
    • Add the ground masala paste* to the fried onion and adjust the gravy according to your need,if you are using this curry for the roti or chapati ,then the gravy should be little thicker .Just add some water to adjust the consistency and bring it to a boil.
    • After One or two boils add ,slit hard boiled eggs to the gravy and again boil for 5-7 minutes on a low flame .Garnish with freshly chopped coriander leaves and serve hot.
    Easy way to boil and peel eggs:

    1. Use a pot that’s large enough to lay one layer of eggs on the bottom. Make sure to gently lay the eggs in the pot to avoid cracks in your eggs.  Fill pot with enough cool water to just cover eggs (about 1 to 1.5 inches high).
    2. Turn stove to medium-high heat until the water starts to boil for 5-7 minutes
    3. Cover pot with a lid, take it off the heat, and let eggs stand with the lid on for about 12 minutes for large, and 10 minutes for medium sized eggs.
    4. Place eggs in a bowl of cool water.
    5.Now tap the egg on the counter, roll it with the hand on the counter a couple times, and peel it under running water.



    Thursday, September 18, 2014

    Authentic Mangalorean fish curry..."Bangude Gasi"

    Mackerel curry

    If you ask any fish eating Mangalorean what their comfort food is, chances of this dish will be at the top of their list. "Banguade Ghashi"  a traditional Mangalorean dish that is loved all through the coastal karnataka, and a staple in every household. "Bangude is the Tulu word for Mackerel .This traditional Fish Curry is a mouth-watering and spicy recipe and the most sought after Fish Curry from Mangalore.


    Mackerel curry
    Fish is considered to be a healthy food for all ages. The nutritional benefits of fish are many. It has the ability to cure diseases related to heart, eyes and liver. Fish oil, as we know has a natural solution to revitalize ageing skin, promote more vibrant and youthful skin.
    This curry is a typical Bunt /Shetty style curry so coconut is a must-needed ingredient. People who visit  Mangalore would not return without tasting this spicy and delicious fish curry.

    Ingredients:
    1. 4-5 Mackerel,cut into 2 pieces
    2. 1 onion chopped fine
    3. 4-6 green chillies ,slit
    4. 2 - piece ginger, chopped
    5.  1 spring curry leaves
    6.  1 tablespoon coconut oil

     For the masala:
    1. 1/2 Freshly grated coconut
    2. 10 Kashmiri red chillies
    3. 4-5 Guntur or any spicy dried chillies
    4. 2 tablespoon coriander seeds
    5. 1/2 teaspoon Cumin/jeera
    6. 10 - 12 Fenugreek / methi seeds
    7. 2 tablespoon peppercorns
    8. 10-12 Garlic cloves
    9. 1 small lemon sized ball of tamarind
     
    Preparation 
    1. Heat a pan with 1tsp of coconut oil and bring it to heat.Add red chillies and coriander seeds in oil, saute until it becomes crisp,then add jeera,methi seeds and pepper corns,fry another few seconds and take it out of heat.
    2.Now grind Masala with  grated coconut, roasted spices,garlic cloves and tamarind  to smooth paste using 2 -3 cups of water.Masala should be semi solid consistency.
    3.Pour the masala in a flat vessel. Add finely chopped onion , green chillies , ginger, curry leaves , salt to taste and bring it to a boil.
    4,Now drop all the fish pieces and boil it again. Add 1 tablespoon coconut oil and keep on slow flame for 10 -12 minutes or till the fish is done.
     Best when served hot with steaming red boiled rice.






    Wednesday, September 10, 2014

    Squid Chilly Fry....


    Squid chilly fry is a very popular side dish in Kerala restaurants. Its one of the dish my dad  frequently used to order from our nearby hotel. Though I tried a lot of Squid fry recipes in the past, none of them were successful. Recently I came across another recipe of chilly fry in a local food magazine and I tried it same day. The preparation was a finger licking one and hence I thought of sharing the recipe with our friends here.
    Try this recipe and let me know your reports too.




    Ingredients :
    15 Medium sized squids 
    2tsp pepper corns
    2tsp Ginger crushed
    2tsp Garlic,peeled and  crushed
    1 spring curry leaves (optional)
    10 Green chillies slit
    1tsp Red chilly powder
    4-5 onion sliced
    1tsp Garam masala
    1/2tsp Turmeric powder
    1/2tsp fennel powder
    2tsp tomato sauce
    1tsp soy sauce
    4tbsp oil
    Salt to taste
    1tsp lemon juice
    1. Crush the peppers and keep it aside.
    2. Clean and cut the squid into rings and marinate it with the  pepper powder, lime juice (or vinegar) and salt.
    3. In a pan heat oil, add the sliced onions. Saute it till they become brown.
    4. Add the crushed ginger, garlic, curry leaves and the green chillies.
    5. Saute it well for 3-4 minutes.
    6. Add the garam masala,turmeric powder,red chilly powder and fennel powder, add tomato sauce and soya sauces. Mix it well.
    7. Add the marinated squid pieces  and mix everything well and make sure that squid pieces are thoroughly coated with mixture.
    8.  Add ½ cup of water and mix well.
    9.  Lower the flame, cover it with a lid and cook it until the squid is done. Stir it in between.
    10.  Once the chicken is cooked, add some curry leaves and cook for another 4-6 minutes.
    11. Serve hot.


    Friday, August 29, 2014

    Kari kadubu/fried Modak

    Happy ganesh chauturti to all my readers!

      

    Enjoy this ganesha chaturti with delicious easy to make crispy fried modaks . Modak is Lord Ganesh’s one of favorite dishes. There are lots of variant of Modak, here I am posting fried modak recipe for Ganesh Chaturthi festival. Lord Ganesha is my favorite Hindu God and we all celebrate this festival.We offer different types of prasad to lord ganesha on this day and  Modak is one of them which is also loved by my kids. Fried modak is made from different types of flours like wheat flour,maida and rice flour and easy to make. Maida is not ideal for fried modak. By easy steps you can made fried modak easily, even you can changes ingredients to change taste.

    Ingredients

    • To make outer cover:
      1. 1/4 cup rice flour
      2. 1/2 cup Maida/all purpose flour
      3. 1/4 cup fine soji/chiroti rava or wheat flour
      4. water as required
      5. 4 Tbsp ghee
      6. Pinch of Salt


      To make stuffing:
      1. 2 cup freshly shredded Coconut
      2. 2 cup Jaggery
      3. 4 Tbsp poppy seeds
      4. 2tbsp white thil/sesame seeds
      5. Cardamom powder a pinch
      6. Roasted cashewnuts and raisins ( crushed)
    To make outer cover: 
    • Mix all the flours together and salt in a bowl.
    • Add water and knead well.
    • At the end add ghee and knead again.
    • Keep it aside for 15 mins,covered with a muslin cloth or cling film.
    To make stuffing: 
    • In a pan, roast the poppy seeds and white sesame seeds
    • Once they are roasted well add the shredded coconut and jaggery. Mix everything well.
    • Finally add cardamom powder and cashewnuts.
    • The stuffing is ready.
     To make modak:
    • Take small balls of the dough, roll it into small puris.
    •  Now spread spoonful of stuffing over the puri.
    • Fold the edges as shown in the picture and gather them in the center. Seal it properly.
    • Heat oil and deep fry the modaks. The oil should be not too hot as the modak can get burnt and remain uncooked from inside.
    • Stir them at regular interval to make sure that they are cooked from all sides.
    •  Serve them hot or Store them in an air tight container.

      Note:
    •  To make the modak crispy the puri should be thin.
    • To make modak of same size cut out the puri with a round shaped cutter or a sharp edged bowl.

    Wednesday, August 27, 2014

    Stuffed brinjal in Microwave

    stuffed brinjal in microwave

    In most kitchens, the microwave is a re-heater and a defroster. But there are ways to coax out delicious flavors and textures that you'd swear came from an old-fashioned,gas top.
    Today i am here with an interesting recipe of stuffed brinjal that i learned from my Facefook freind Sabita shenoy with a little twist here and there.
    I am sure "You'll feel good about feeding your family this creatively delectable recipe"


    stuffed brinjal in microwave

    Ingredients:
    10 small sized purple brinjal
    2 Big onions,chopped
    3tsp Red chilly powder
    1tsp Dry mango /amchoor powder
    1tsp Garam masala
    2tsp Coriander powder
    1tbsp Ginger -garlic paste
    A Pinch of sugar
    Salt to taste
    3tbsp Oil
    1tsp lemon juice
    Coriander leaves for garnishing
     
    Method:
    • Wash the brinjal thoroughly under tap water and make four slits from opposite side of the stalk .Do not cut them fully.Now leave them in a salt water for 10-15 minutes.
    • Now prepare the stuffing by mixing all the ingredients and stuff the brinjals with this masala.
    • Take a microwave safe glass bowl and add oil and micro on medium heat for 1 minutes
    • Now arrange all the stuffed brinjal at a proper distance and sprinkle half of the coriander leaves and micro for 5-6 minutes.
    • Take it out and slowly  turn all the brinjals,sprinkle some water and lemon juice,cook again on medium heat for about 5-6 minutes depending on the size of the brinjal
    • once done garnish it with freshly chopped coriander leaves and serve hot with chapati or roti
     
     Note:
    1. It can also be cooked completely on fire using nonstick pan or griddle but it should be on slow fire and takes little more time ie about 20-25 minute
    2. If there is an excess of onion masala, put it on the top of brinjals before cooking.

    Tuesday, August 19, 2014

    Kolhapuri style Chicken Randra Rassa ( whitle chicken curry)

     


    Kolhapuri cuisine is famous nationwide and is easily available in all of Maharashtra.Curries are not just tempting but lip smacking & delicious too. These dishes are full of flavors and spices. Some people (who are not from Maharashtra) find kolhapuri food a little hot and spicy but this is a truly marata style curry to suit everybody`s palate with coconut ,cashew,poppy seeds & spices, very mild but rich & creamy.
    Pandra rassa/white curry is mild mutton soup/ curry prepared  by using white coconut milk and hot spices with very little chilly or without chilly.you will find strong aromas of spices as well as garlic and ginger in abundance. Pandhara Rassa is served along with the main course as accompaniments.
     
    Ingredients:
    1. 1kg Chicken,cut into medium sized pieces
    2.  2-3 bay leaves
    3.  salt to taste
    4. 3-4 green chillies ,slit 
    5. 3tbsp oil or ghee
    For the 1st paste* :
    1. 2 Onion,sliced
    2. 10 cloves
    3. 3-4 pieces of cinnamon
    4. 10-12 pepper corns ( you can also use white pepper powder)
    5.  4  green chillies
    6. 1tsp Saunf/fennel seeds
    7. a small piece of Nutmeg
    8. 3 Green cardamoms
    9. 1tbsp Poppy seeds /Khus Khus
    10. 2-3 tsp white sesame seeds/safed til
    11. 10 cashew nuts
    12. 2inch Ginger
    13. 15 Garlic cloves
    For the 2nd paste*:
    1 Coconut,medium sized,freshly grated
    2 liter warm water

    Method:

    • Soak Poppy seeds,sesame seeds and cashew nut in a bowl of warm water for about 10-15 minutes.
    • Now grind 1st paste* ingredients to smooth paste with soaked poppy seeds with very little water .
    • Extract coconut milk by grinding grated coconut with warm water ,then strain it using a metal  strainer or a muslin cloth.you'll get thick coconut milk.
    • Now Repeat this twice and you will get thin coconut milk.You can use this thin coconut milk when cooking the chicken.
    • Heat oil in a heavy bottomed sauce pan or handi,add bay leaves and stir for a couple of seconds.
    • Add  1st paste* and fry till oil comes on top or till the raw smell goes off.
    • Mix chicken pieces with the fried masala till chicken pieces are well coated with the masala.
    • Now its time to add thin coconut milk to the chicken and stir it well,cover and cook on medium flame for 10- 15 minutes
    • When the chicken is almost cooked add the thick coconut milk and bring it to boil along with the slit green chillies.Now bring this Pandra(white) rassa to a boil,about 6-7 minutes,turn off the heat.
    • Garnish with coriander leaves(optional) and serve hot with puri or pulka





    Tuesday, August 12, 2014

    Amaranth leaves Pakoda/pakora (tamdi bajji pakoda)

    Amaranth leaves pakora
     
    Are you looking for a crunchy,munchy?, then lal baji pakoda or pakora will be just perfect for you especially during cold evening tea time snack .
    Amaranth (Thotakoora) leaves are the best and easily available leafy vegetable and the
     beautiful color of the leaves along with their freshness pairs wonderfully with anything you cook.It gives nice red colour to that dish.

     

    These pakodas are to die for as they were so crisp and yummy!

     

    Ingredients:
    1. 2 cups Amarnath leaves/tamdi bajji
    2. 1 cup Besan
    3. 1/2 cup Rice flour
    4. 1/4 cup Corn flour
    5. 1/4tsp baking powder or a pinch of baking soda
    6. 1tsp crushed coriander seeds
    7. 2tsp Ginger chopped
    8. 4-5 Green chillies,chopped finely
    9. 1 onion chopped finely
    10. 1tbsp hot oil
    11. Oil to fry
    Method:
    • Wash and roughly chop the amaranth leaves .
    • In a mixing bowl mix together onion,green chilles,ginger,salt and amaranth leaves,mix it well and keep aside for 10 minutes.
    • After 10 minutes of resting time you will notice the amaranth mixture have let out more moisture.
    • Now add all the remaining ingredients and a tbsp of hot oil, keep mixing with your finger tips.The mixture will start to resemble like bread crumbs
    • If you see more moisture,then add some more rice flour or if it is dry just sprinkle a tsp of water at a time and form a smooth but stiff dough.
    • Now prepare pakoras with dough and arrange it on a plate.
    • Heat a deep frying pan with oil,drop a small ball of a dough into the oil and when it rises immediately to the top,the temperature of the oil is just right to fry the pakoras
    •  Now drop the pakodas into the oil till the pan can hold.Cook over medium flame turning the pakodas once or twice in the middle.
    • Once the sizzling of the oil subsides  and they look golden and crisp,remove and drain them on a kitchen paper/towel to absorb excess oil
    • Serve hot with tea or coffee

      Notes:
      • Cook the pakodas over a medium heat ,if we cooked over high flame they will get burned quickly and will give out a bitter taste.