Showing newest 24 of 41 posts from February 2008. Show older posts
Showing newest 24 of 41 posts from February 2008. Show older posts

27.2.08




Orange Crepes:

Ingredients for Basic Crepes:

Eggs (jumbo eggs) 3
Whole milk 1 and 1/2 cup
All purpose flour 1/2 cup
Salt pinch
Butter 4 cubes - melted.

Ingredients for Filling:

Orange Jam with orange rinds 1 cup
Mandarind Orange pulp(with syrup).

Method:

Blend all the basic crepe ingredients in a mixie/electric beater. Let it come without any lumps.

Let this sit for 4 hours. The more it rests the crepe comes out real smooth and tender.

In a warm skillet, make a thin crepe and spread them on a sheet.

Now place orange jam and orange pulp in each crepe and fold to your wish.

Refridgerate it.

Run some sugar syrup on top and enjoy as dessert.



Capsaicin:

Molaga Kuzhambu:

Milagai Kuzhambu. Fresh Red Chili Curry. Red Pepper Gravy. Pandu Mirchi Pulusu. Sivappu Milagai Kuzhambu.

Portuguese travelers introduced chilies to Indians...somewhere around 1400s. Tamilians(South Indians) used peppercorns for taste before that. When ever anyone say...Dutch settlers brought these, Arabs introduced that.....first question comes to mind is...what would have people used in time immemorial!!! The word paprika comes from the Latin word 'pepper'. Well....the chili pepeprs get their kick from this chemical called 'capsaicin'....which releases Annalyse gas, the pungent and acrid smoke of heating. Girls carry these in powdered form for defence. Even Police forces use tear gas made from capsaicin. Ha ha...In a country side.....people use this to ward away the black magic.

I dont' know why this chili lovers always try to go on and on. Each time I go to that Thai restaurant(Jae's at Ashville). I try to increace my spice level. I tried from 3 to 5. I have to admit that....I couldn't taste anything....when I ordered 8 stars spice level. So whether you're crazy like me or not. Our body releases endorphins to contour the pain brought by this chili peppers.
So.....once my friend Tina gave me 5 habenaro peppers(saying that they are very hot and she uses goves to plunk or chop them) She advised me to use just quarter of one pod for cooking. I was not aware of Habanero peppers at that time. I was so enthu to
use 2 whole pods for 1/2 kilo chicken. It was so pungent and hot hot and hot. I threw away the food.

Anyway...beleive it or not chili peppers are rich in Vitamin-C than an orange. The capsaicin present in it also helps to kill cancerous tumours. Most of the people think chilies contribute a lot for stomach ulcer. Actually it isnt. Infact capsaicin is good for ulcer! It also reduces cholesterol, pain associated with arthritis, diabetes and muscle and joint problems.


Ingredients:

Red peppers 10-12 (deseed - optional)and chop roughly
Cricket ball size tamarind or 1 spoon of thick tamarind paste
Red onion 1 large finely chopped
Garlic 1 large peeled and semi crushed
Tomato 1 large chopped
Jaggery or brown sugar 1 spoon
Salt
Turmeric powder 1/2 spoon
Rice powder 1 spoon
Sesame oil 1 cup
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Fenugreek seeds 1/2 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Asafoetida 1/2 spoon
Dry red chilies 3-5
Curry leaves few.

Method:

In a deep pan heat few spoons of oil. Add garlic, fry till its raw smell goes off. Further add onions, fry till they turn to golden brown color. Now add tomatoes, fry them till they loose their water content.

Now add salt, turmeric, sugar and rice powder.

Add chilies now. Fry them for a while. Maybe till they are kind of fried a little.

Then add tamarind paste and 2 cups of water.

Once the gravy thickens, oil shows up on top....remove from heat.

In a separate pan, heat oil. Add mustard, cumin, asafoetida, fenugreek, chenna dal, urad dal, dry red chilies and curry leaves. Let them pop and splutter well. Run this seasoning over the gravy.

Serve this along with plain steamed rice. Run a spoon full of ghee over it.....just before serving.





Kathirikkai Puli Kuzhambu:

Ingredients:

Brinjal/Eggplant/Vellore Mullu kathirikkai 1/4 kilo
Onion 1 finely chopped
Garlic 12-15 beads crushed
Tomatoes 2 finely chopped
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Jaggery 1 spoon
Rice flour 1 spoon
Tamarind milk 1 cup
Sesame oil 1/4 cup.

To be Toasted Each Seperately and Ground Togather:

Chana dal 1 spoon
Dry red chilies 6
Fenugreek 1 spoon
Coriander seeds 1 spoon
Asafoetida 1/4 spoon
Curry leaves 1 twig

For Sesonning:

Sesame oil few spoons
Mustard seeds 1/2 spoon
Cumin seeds 1/4 spoon
Fenugreek seeds 1/4 spoon
Pepper 4
Asafoetida 1/4 spoon
Curry leaves few
Dry red chilies 3-5.

Method:

Slit brinjal and leave in cold water, until cooking.

In a wide iron wok, heat oil. Add onion, garlic and tomato one by one...in the same order. Fry real good until they are aromatic and without any moisture.

Now add salt, turmeric, chili powder, jaggery, rice flour and spice blend to it. Fry for about 2 minutes.

Add cut brinjals and fry till the oil coats evenly.

Add tamarind water, cover and cook.

When the gravy thickens and oil shows up on top, remove from the heat.

In a seperate pan, heat oil. Crackle all the spices mentioned, run over the gravy prepared. Enjoy with steamed rice.


Chicken Rice:

Chicken Rice - my way. There are 3-4 similar chicken rice recipes, I practiced back then....while in Hostel! Never mind if you're missing most of the spices...just flip it, cook it, salt it...that was the motto then! Hmmmmm....most of the time, it tasted better! Beleive me! One pot meal(crock pot) is easy to fix!

Ingredients:

Basmathi/long grain rice 2 cups
Cornish hen - 1 cut into pieces
Onion finely chopped
Garlic 1-2 whole head - peeled & chopped
Dry Red chilies 1 fistful - toasted n grated
Tomatoes 2 - pureed
Lemon juice 1-2 fruits
Turmeric 1/4 spoon
Salt
Mustard seeds 1/4 spoon
Cumin seeds 1/2 spoon
Curry leaves few
Cilantro to garnish
Sesame oil 1/4 cup.

Method:

Marinate chicken with salt, turmeric, grated chili flakes and lemon juice for about 2-4 hours.

Cook rice with salt and few spoons of oil. Spread them in a wide tray and cool down to room temperature.

In a iron wok(preferably) heat oil.

Crackle mustard, cumin and curry leaves.

Add garlic and fry till it turn golden and very aromatic.

Now add onions and fry real good. Let it turn to golden color as well.

Followed by tomatoes. Let it loose its moisture and become glossy in the wok.

Stir-in chicken. Maintain stove over medium heat. Let the chicken turn opaque.

Do not add any water. Cover and cook over medium heat until the chicken is done with its own water.

When chicken is tender enough...fry over high heat for 2 minutes.

Now add rice to it...without forming any lumps. Mix well and place them over stove - turned to sim. Let it sit for about 10-12 minutes.

Garnish with cilantro leaves.


Feiry Hot Chicken Rice Noodles:

Fiery Hot Chicken in Rice Noodles.(my way)

Ingredients:

Chicken breast side - chopped/shredded/cubed 1 cup
Rice Noodles 300 grams
Dry red chilies 10-15(grated into flakes)
Lemon juice from 1 fruit
Salt
Turmeric powder 1 pinch(optional)
Garlic 1 whole head - finely chopped
Scallion 1 finley chopped
Toamto 1 large - puree
Sesame oil 1/4 cup
Green onions roughly chopped.

Method:

In a crock pot, boil water. Immerse noodles and cook for 5-7 minutes. Then decant the water. Now again wash this noodles with cold running water. Maybe place the noodles in a colander and use running tap water. Hold them without water dripping! Set aside.

Meanwhile...marianate chicken with salt, turmeric, chili falkes and lemon juice for 20 minutes least.

In a wide heavy bottomed skillet, heat oil. Add finely chopped garlic and fry till they are fragrant.

Followed by scallions, fry till they are fragrant as well.

Now add tomato puree, continue frying till they loose their water content.

Now stir-in chicken, stir-fry till they are crisp and done completely.

Toss the noodles now and give a quick twist. Let the oil coat well and the noodles get really well blent in it.

Add green onions as well.

Serve warm as a main dish.

23.2.08



Chow Chow Dahl:

Ingredients:

Chow chow 2 - peeled & diced
Thoor Dal 1 cup
Salt
Turmeric pinch
Green chilies 3 fienly chopped
Onion 1 small finely chopped
Garlic 6 clovs fienly chopped
Tomato 1 large chopped
Cumin seeds 1 spoon
Asafoetida 1 pinch
Oil few spoons
Cilantro leaves few.

Method:

In a pressure cooker, cook thoor with salt and pinch of turemric in it.

When they are done soft and tender, set them aside.

In a wide crock pot, heat oil. Add cumin and asafoetida to it. Wait till they crackle up.

Add chilies, garlic and onion. Saute for few minutes. Add salt too.

Now stir-in chow chow, tomatoes and cooked thoor dal to it. Cover and cook on medium heat.

When the veggies are soft and tender, remove from heat.

Garnish with cilantro leaves.


Carrot Salad:

Inredients:

Carrots 4-6 shredded
Jalapenos deseed & sliced
Salt as pr taste
Lemon juice few spoons
Cilantro chopped.

For Seasoning:

Mustard seeds 1/4 spoon
Asafoetida 1/4 spoon
Urad dal 1/4 spoon
Olive/sesame oil few spoons.

Method:

In a non-reactive bowl, bring all th eingredients togather.

In a seperate pan, heat oil and splutter the seasoning items. Then run this seasoning over the carrots!

Serve chilled with tortilla wraps/palin!

Baingan Piyaz Subzi:

Brinjal Piyaz Subzi.

Ingredients:

Eggplants 4 sliced lengthwise
Onion 2 large sliced
Jalapenos 3 dessed, sliced
Salt
Turmeric 1 pinch
Chili powder 1/2 spoon
Coriander seeds powder 1/2 spoon(optional)
Mustard seeds 1/4
Oil few spoons
Cilantro leaves few to garnish.

Method:

In a wide wok, heat oil. Add mustard and wait till it pops.

Add jalapenos, onions and eggplant. Fry for few minutes.

Add salt, turmeric, chili and corinader seeds powder to it.

Cover and cook for about 4-6 minutes.

When the eggplant is done, remove from heat...garnish with cilantro leaves!


Aloo Masala:

Potato Onion Thokku. Urulai Kizhangu Masala. Potato Onion curry to go with Chappathis/rotis.

Ingredients:

Potato 2 large - boiled n chopped
Onion large 4 finely chopped
Tomato lagre 2 finely chopped
Garlic 8 cloves crushed well
Salt
Turmeric powder 1/4 spoon
Chili powder 3/4 spoon
Curry leaves few
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Chenna dal 1 spoon
Urad dal 1 spoon
Oil 1/2 cup.

Method:

In a pan heat oil. Add mustard, cumin, chana dal, urad dal and curry leaves. Let them sputter well.

Add garlic and fry till it turns golden color and fragrant.

Now add onions and fry till they turn translucent.

Then add tomatoes and fry for a while.

Add salt, turmeric and chili powder. Toss potato now and fry well till all the ingredients blend together.

Once the raw smell of turmeric and chili leaves. Its done.

Serve hot. It can be taken along with chappati,poori or plain rice.

Easy to fix. This is the dish to make....after rushing home from hectic travel!


Bitter Gourd Onion Thokku:

Ingredients:

Bitter Gourd 1/4 kilo
Onion large 1/4 kilo
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Mustard seeds 1/4 spoon
Oil few spoons
Cilantro to garnish.

Method:

Chop bitter gourd finely and salt it. After a while...squeeze the water away.

Finely chop onions and set aside.

In a wide pan, heat oil. splutter mustards in it.

Followed by bitter gourd, onions, salt, turmeric and chili powder.

Cover and cook until they are done!

Garnish with cilantro leaves.


Bitter Gourd Fritters:

Pavakkai Pakoda. Karela Pakora. Kaakarkai Pakodi. Crispy Bitter Melon. Bitter Gourd Chips.

Ingredients:

Bitter gourd - 4
Gram flour 2-4 spoons
Rice flour 2-4 spoons
Salt
Chili powder 1 spoon
Oil for deep frying.

Method:

Thinly slice down bitter gourd into rings.

In a wide bowl, add bitter gourd. Sprinkle gram and rice flour. Sprinkle salt and chili too.

Mix well with its own water. Do not add any water.

Now heat oil. Whenit is smoky hot. Maintain the heat.

Fry few at a time till crispy.

Serve warm as an appertizer.

Beet Root Chutney:

Beet Root Dip. Beet Root ka Chutney.

Ingredients:

Beet Root 2 chopped
Onion 1 chopped
Garlic 5 cloves chopped
Tomato 1 chopped
Dry red chilies 3
Green chilies 1
Salt
Oil few spoons.

Sesonning:

Oil few spoons
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Chana dal 1/4 spoon
Urad dal 1/4 spoon
Aafoetida 1/4 spoon
Curry leaves few.

Method:

Heat oil in a pan, Stir-in garlic, onions and toamtoes...fry for few minutes.

When the onion turns to golden color, garlic's raw smell leaves and tomato wilts....add beets. Saute for few more minutes. Maybe add salt now.

Then wet-grind these to thick puree. Add very limited water. Set aside.

Heat oil in a small pan, add all the tempering items mentioned above. When the crack and splutter...run this over the chutney prepared.

Serve as a side dish for idly, dosa, poori or as a dip to chips.

Casa Casa Chutney:

Poppy Seeds Chutney. Poppy Chutney. Kasa Kasa Chatni. Gasa Gasa Chatni.

Ingredients:

Poppy seeds 1 cup
Garlic 5 cloves
Coconut grated 1/2 cup(optional)
Dry red chilies 7-10
Salt as per taste
Tamarind paste ¼ spoon
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Chana dal 1 spoon
Urad dal 1 spoon
Asafoetida ¼ spoon
Dry red chilies 3
Curry leaves 1 cup
Peanut Oil ¼ cup.

Method:

Heat a heavy bottomed Iron wok. Dry toast the poppy seeds. Now soak them in warm water for 2 hours.

Then in a same wok, dry toast coconut and dry chilies too.

Bring salt, tamarind, dry toasted chilies, coconut and soaked poopyseeds in a blender. Wet grind using very limited water. Maybe like a heavy creamy chutney/paste.

Then transfer the above blended chutney into a display bowl.

In a small pan, heat oil. Add mustard, cumin, chana, urad dal, dry red chilies and curry leaves. Fry them real good till they pop and splutter well.

Now run this seasoning to this chutney prepared.

Serve as a side dish for Idly and Dosa.


Corn Salad:

Ingredients:

Sweet corn ears - 4
Goat cheese/blue cheese - as per taste
Red Peppers 4 (frozen/dry ready to eat- its also sweetened)
Salt
Olive oil few spoons
Cilantro chopped
Lemon juice few spoons.

Method:

Shredd corn kernels carefully. Toss all theingredients togather.

Crumble cheese, tear the red peppers....let this sit in the fridge for 4 hours.

Serve as a chilled salad.



Lemon Fish:

Ingredients:

Fish fillet(no choice here, just the tilapia again)
Dry red chilies - toasted n grated (without seeds)
Turmeric pinch
Salt
Lemon - fresh squeezed
Lemon rind - grated
Oil for pan frying.

To garnish:

Lemon rinds - grated/chopped
Cilantro
Lemon wedges!

Method:

Mix salt, turmeric, chili flakes, lemon juice & lemon rinds(grated) togahter!

Coat this over fish. Let this set-up sit for about 1-2 hours.

Pan fry in about 1 inch level of oil. Slow frying is key for fish! Do not turn them often...as the fish goes flakey here.

Now remove and leave over kitchen tissues for a while.

Garnish with lemon rinds, wedges and cilantro!

Enjoy!


Hot Cornish Hen:

Ingredients:

Cornish hen - 1 (cut into 8 pieces, retain the skin!)
Onion fienly chopped
Garlic 1-2 whole head - peeled & chopped
Dry Red chilies 1 fistful - toasted n grated
Tomatoes 2 - pureed
Turmeric 1/4 spoon
Salt
Mustard seeds 1/4 spoon
Cumin seeds 1/2 spoon
Curry leaves few
Cilantro to garnish
Sesame oil 1/4 cup.

Method:

In a iron wok(preferably) heat oil.

Crackle mustard, cumin and curry leaves.

Add garlic and fry till it turn golden and very aromatic.

Now add onions and fry real good. Let it turn to golden color as well.

Followed by tomatoes. Let it loose its moisture and become glossy in the wok.

Add salt, turmeric and chili flakes. Fry for about 2 minutes and stir-in chicken.

Maintain stove over medium heat. Let the chicken turn opaque.

Do not add any water. Cover and cook over medium heat until the chicken is done.

When chicken is tender enough...fry ove rhigh heat for 2 minutes and remove from heat.

Garnish with cilantro leaves.

Serve with rasam/sambar rice. After a hectic day a perfect and simple dish like this is heaven!



Fiery Hot Chicken Kebob:

Another Malar's Invention!

Ingredients:

Chicken cubed(boneless from breast)
Fresh red chilies - cored & pureed
Roma tomatoes - cored, skinned - pureed
Country garlic - peeled & grated
Salt
Sesame ol few spoons

To Garnish:(Optional)

Fresh red chili flakes - garnish
Cilantro leaves to garnish
Lemon juice to garnish

Method:

Mix chicken with all the above mentioned items and marinate for 4 whole hours.

Well....now either BBQ or bake and broil like me! I didnt have Charcoal griller at that time!

Anyway....thread them in a bamboo skewer. Bake at 350 for an hour and broil over high for 2 mins.

Treat yourself!


Cashew Rice:

Just like that....one day I invented this recipe! I had leftover, cashew puree and fried cashews. I tried to finish it! The recipe turned great. So here it is...Enjoy!

Ingredients:

Basmati Rice 1 cup
Cashew nuts 25 - halved
Cashew nuts 25 - pureed
Salt
Turmeric 1 pinch
Ginger 2" peeled & grated
Whole pepper 1 spoon
Cumin 1 spoon
Asafoetida 1 pinch
Curry leaves few
Ghee few spoons.

Method:

In a pressure cooker, heat ghee. Add pepper, cumin, asafoetida and curry leaves. Wait till they crackle and turn crisp!

Then add ginger....let it turn aromatic too. Now add halved cashew nuts. Fry real good. Maybe till they turn to golden color.

Now add pinch of turmeric to this.

Add cashew puree and contine stirring! Maintaint he stove in low heat. Better to use non-stick cooker.

When it is aromatic....add rice, salt and just enough water. Thats it! Pressure cook till 1-2 whistle sounds.

Serve warm with coconut chutney or brinjal kotsu.

Casa Casa Pulav:

Its mildly sedative...puts you to sleep. So better fix it for dinner!

Ingredients:

Basmathi Rice/Any Long Grain Rice - 1 cup
Poppy seeds/casacasa - 1 cup
Cinnamon sticks 2
Bay leaves 2
White Onion 1 large thinly sliced
Ginger-garlic paste 1 spoon
Salt
Ghee 2 spoons.

Method:


Soak poppy seeds in warm water an hour or 2 ahead.

Wet grind them to thick paste. Even if it is not blend....dont worry, its not end of the world. The food turns up good!

In a pressure cooker, heat ghee. Add cinnamon and bay leaves.

Followed by onions & ginger-garlic, fry real good until raw smell of ginger-garlic is gone.

Add salt and rice. Let the rice get well coated with oil(ghee).

Then add casa casa milk. Maintain the stove over medium heat. Pressure cook the rice for 1-2 whistle sounds.

Serve warm with any spicy gravy.


Beet Root Saadham:

Ingredients:

Basmati/raw rice 2 cups.
Beet root 3
Green chili 1 deseed - chopped
Onion 1 finely chopped
Tomato 1 - puree
Salt
Turmeric pinch
Chili powder 1 spoon
Mustard seeds 1/4 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Mint finely chopped 10 leaves to garnish
Cilantro to garnish
Butter.

Method:

Cook rice along with salt. Spread in a wide tray to have well seperated stiff rice.

Peel and chop beet root, set aside.

In a wok, heat butter. Crackle mustard,cumin and asafoetida and. Add chilies, onion and fry real good.

Followed by tomato puree annd salt, turmeric and chili powder. Wait till oil shows up on sides.

Add beet root. Cover and cook, if needed add 1/4 cup of water.

When it is done, add rice without forming lumps. Mix well. Let it be in low heat for some time. Rice should blend with beet root color and turn bit crispier.

Garnish with cilantro and mint leaves.

21.2.08



Thai Style Burnt Chicken Chunks with Jasmine Rice:

Ingredients:

Chicken cubed skinlees/boneless 100-200 grams
Jasmine rice cooked 1 cup(with salt)

For Chicken Marination:

Red chili 1
Green chili 1
Garlic 2 cloves
Cilantro few
Turmeric powder 1/4 spoon
Brown sugar 1 spoon
Thai fish sauce 2 tables spoon
Lime juice 2 spoons
Salt
Pepper 1 spoon
Peanut oil few spoons.

Method:

Wet grind the marination ingredients to thick paste. Marinate chicken in it for about
2-4 hours.

Heat up the charcoal griller, grill chicken chunks for about 30 minutes.

Spoon in the left over marianation juice every 7-10 minutes.

Whent he chicken is done, mix with jasmine rice for extra flavourful treat or serve warm with plain jasmine rice. Enjoy.

Bread Halwa - Weight Watchers Delight!



Bread Halwa:(version 2)

Weight watchers Bread Halwa. Easy to fix with left over bread.

Ingredients:

White bread slices 4-6
Sugar 4-6 spoons
Milk 1/2 cup
Cardamom crused 3
Saffron few strands
Kewra essence few drops
Pistachios sliced for decoration
Butter 1/2 cube.

Method:

Trim the brown parts from bread. Tear and soak them in milk. Let it loose its shape.

Melt butter in a wide pot. Add sugar and 1/4 cup of water. Bring this to syrup consistency.

Add saffron and cardamom now. Further add soaked bread along with milk. Continue cooking and stirring. Use a non-stick ware to avoid using more butter.

Well when it comes to halwa like consistency add kewra essence too. Garnish with sliced pista.

Serve chilled or at room temperature. Aromatic low calorie dessert is ready within 4-5 minutes! Isnt that amazing!

16.2.08



Nuts Kheer:

Arcot Muslim Style Kheer.

Ingredients:

Almonds 15
Cashew 20
Pista nuts 15
Whole milk 2-4 cups
Condensed milk 1 cup
Sugar 1/4 cup
Kewra essence few drops
Saffron few strands
Ghee 1/4 cup

Make puree using milk:

Almond 10 - paste 2 spoons
Cashew 10 -paste 2 spoons
Pista 10 - paste 2 spoons

Method:

In a wide, deep, non stick pan....heat ghee.

Add whole nuts and bring to golden color.

Now stir-in puree(all the 3)fry for a while.

In a seperate pan, make a sugar syrup.

Add this syrup, milk and saffron to the nuts+puree set up.

Yeah slow cook over medium with constant stirring. As u know....puree gets burnt at the bottom. So keep stirring!

When the milk reduced to half and nice saffron aroma fills the room....add condensed milk.

Let this be in simmer for some more time. Add kewra essence and remove from heat.

Serve chilled.




Vazhaikkai Podi:

Plantain Podi to go with Rice. Arattikaya Podi.

Ingredients:

Raw Plantain 1
Salt
Turmeric 1 pinch
Chana dal 1 fistful
Urad dal 1 fistful
Pepper 2 spoons
Coriander seeds 1 fistful
Cumin 1 spoon(optional)
Curry leaves few(I dont find it here)
Dry red chilies 6
Asafoetida little bit
Oil for frying.

Method:

Chop plantain pulp alone and leave in cold turmeric water until cooking.

Heat oil, fry them till crisp.

Leave them in kitchen tissues.

Dry/with little oil toast/roast all the above mentioned ingredients(except salt). Maybe toast each seperately.

Now blend both fried palntain and above mixture togather.

Mix salt to it. Store in an air tight container.

Serve with steamed rice.