Wednesday, November 25, 2009

Mango Pachadi



Ingredients:

Sliced Mangoes(semi ripe)-1 1/2 cup
Powdered jaggery - 2 tbs
Mustard seeds - 1 tsp
Chilli powder-1 1/2 tsp
Water-As required
Turmeric powder - 1/2 tsp
Salt - As required
Oil -3 tsp
Method:


Heat oil in a skillet, put the mustard seeds into it. Let it splutter, now add the turmeric powder, sliced mangoes, salt and the chilli powder. Stir it gently, now pour desired quantity of water for the mangoes to get tender. Cover the skillet with a lid and let it cook for 5 minutes. Finally add the powdered jaggery to it and let it cook for few more minutes. Delicious mango pachadi is ready to serve with rice or roti esp curd rice :)

Friday, November 20, 2009

Banana Nut Cake



Ingredients:

Mashed bananas-1 cup
All purpose flour-2 cups
Buttermilk-3/4 cup
Baking soda-1 tsp
Eggs-2 nos
Salt-a pinch
Confectionery sugar-3/4 cup
Butter-1/2 cup
Vanilla essence-1 tsp
Assorted nuts n raisins-1/2 cup


Method:

Preheat the oven to 350 degrees F. Grease a cake pan with butter. In a small bowl, mix the mashed bananas with the buttermilk and place it aside. In another bowl sieve and mix together the flour,  baking soda, salt. In a large bowl cream the butter and the sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla essence.
Beat the flour mixture subsequently with the buttermilk, add the assorted nuts and raisins to it. Pour the batter into the cake pan and bake it for 45 minutes to one hour until toothpick inserted in the center comes out clean. Remove from the oven and cool it for 15 minutes. Then refrigerate it for 1 or 2 hours and serve it. I did not do the frosting(For the frosting, cream the butter and cream cheese until smooth. Beat in vanilla essence, add the icing sugar to it. Spread on the cake and serve it.

Wednesday, November 18, 2009

Madras Fish Curry



Ingredients:

Tilapia(any fish of your choice)-1/2 kg
Turmeric powder-1 tsp
Salt-As required
Tamarind-lemon size
Chilli powder-2 tbs
Mustard seeds-1/4 tsp
Asafoetida-a pinch
Garlic flakes-7 nos
Chopped onions-1 cup
Chopped tomatoes-3/4 cup

For the paste:
Fenugreek-1 tsp
Peppercorns-2 tsp
Cumin-1 tsp

Method:

Wash the fish with turmeric powder and salt, place it aside. Heat oil in a wok pour oil into it, now add the mustard seeds, asafoetida, garlic flakes and onions to it. Saute it and wait until the onions turn brown. Now add the tomatoes to it, pour the tamarind juice marinated in water for 10 minutes. After sometime stir in the chilli powder, turmeric powder and the salt. Pour desired cups of water into it according to the required consistency. Let it boil for 10 minutes in simmer mode. Fry the ingredients plotted under the paste without oil and grind it. Subsequently incorporate the fish into it and the ground mixture. Let it cook for 10 minutes and finally the fish curry is ready to serve hot with idli, rotis or rice.

Tuesday, November 17, 2009

Cumin/Jeera Rice



Ingredients:

Basmati rice-1 1/2 cup
Cumin-1 tsp
Bay leaves-3 nos
Cinnamon powder-1/2 tsp
Cashews-few nos
Chopped onions-1/2 cup
Green chillies/alapenos-2 nos
Oil-2 tbs
Salt-As required

Method:

Cook the basmati rice and set it aside. Heat the oil in a skillet, add the cinnamon, cashews, cumin, bay leaves to it. Fry them for  sometime. Stir in the onions and green chillies, saute until the onions turn brown. Add the rice  and salt into it. Combine them gently. Garnish with some coriander if desired. Serve it hot with some curry or raita.

Southern Fried Shrimp






Ingredients:

Shrimp(peeled)-2 cups
Egg-1 no
Water-As required
Breadcrumbs-3 tbs
Salt-1 tsp
Milk-1/4 cup
Cajun-1/2 tsp
Parmesan cheese- 1 tbs
Cayenne pepper or chilli powder or -1/2 tsp
Pepper powder-1/2 tsp
All purpose flour-1/2 cup
Cornmeal-2 tbs
Oil-As required

Method:

Boil the shrimp with salt for 15 to 20 minutes. Prepare a batter consisting of flour, pepper, cajun, salt, chilli powder, cornmeal and some water. Beat the egg, add milk to it and set it aside. Take the breadcrumbs, add the parmesan cheese to it. Now dip the shrimp in the batter, then dip it in the egg and then coat it with breadcrumbs. Heat oil in a skillet, fry the shrimp in it until they turn golden brown and serve it hot with marinara sauce or tomato ketchup.

Monday, November 16, 2009

Microwave Chocolate Pedas




Ingredients:

Condensed Milk-1 tin(400 gms)
Butter- 1 1/2 tsp
Cocoa-1 1/2 tsp
Cardamom powder-a pinch
Milk powder-1 cup
Pistachios or almonds-few nos

Method:

Melt the butter in a microwave safe bowl. Add the condensed milk, cardamom powder, cocoa and milk powder to it, mix it well. Cook the mixture in the microwave for a minute. Take it out and stir it. Then cook it for one more minute and stir it later. Repeat it twice for 2 more minutes. Set the time according to the microwave power. Take it out and put the mixture in a greased plate. It will turn dark brown. After it gets set, grease the hands with ghee or butter. Make pedas out of it and place the desired nuts in the center and serve it.

Radish Chutney



Ingredients:

Grated radish-1 cup
Tamarind paste-1 tbs
Garlic flakes- 2 nos
Green chillies-2 nos
Cumin seeds-1 ts
Oil-3 tsp
Salt-As required


For seasoning:
 
Oil-2 tsp
Mustard seeds-1/4 tsp
Hing-a pinch
Urad dal-1/2 tsp



Method :

Heat oil in a wok and put the green chillies and the grated radish, set it aside. Grind all the other ingredients together with the green chillies and radish. Fry the seasoning ingredients in the oil. Add it to the chutney and serve it with roti or parathas.

Thursday, November 12, 2009

Mixed Vegetable Pulao


Ingredients:

Basmati rice-1 1/2 cup
Chopped onions-3/4 cup
Chopped carrots-1/2 cup
Peas-1/2 cup
Chopped green beans-1/2 cup
Slice bread-1/2 cup
Bay leaves-3 nos
Cloves-4 nos
Cinnamon powder-1 tsp
Ginger garlic paste-1 tbs
Turmeric powder-1/2 tsp
Chilli powder-5 tsp
Salt-As required
Oil-2 tbs
Coriander leaves-few
Water-1/2 cup

Method:

Cook the rice, set it aside and let it cool. Heat oil in a skillet and add the whole spices, bay leaves and  fry for a minute. Then add the onions and saute it till the onions are light brown. Put the ginger garlic paste, bread and stir in all the vegetables, salt and the chilli powder. Saute for about 5 minutes. Pour water into it. Add the chilli powder to it. Let it boil for few minutes. Now add the cooked rice slowly and mix them gently. Garnish it with coriander leaves and serve it hot with raita.

Wednesday, November 11, 2009

Adai




Ingredients:

Channa dal-1 cup
Toor dal-1 cup
Moong dal-1 cup
Rice-1 cup
Fenugreek-1/2 tsp
Urad dal-1 tbs
Ginger-an inch size
Garlic-10 flakes
Dry red chillies-6 nos
Asafoetida-1/2 tsp
Chopped onions-1 cup
Coriander-few
Salt-As required


Method:

Soak the dal, fenugreek and rice together for 2 to 3 hours. Then grind it into a thick coarse batter. Grind the ginger, garlic, asafoetida, dry red chillies together and mix it into the batter. Stir in chopped onions, salt coriander to it. Now heat a griddle and spread the batter evenly on it. Flip it evenly until it becomes crisp and serve it hot with chutney or sambar.

Badam Halwa



Ingredients:

Badam/Almonds - 100 gms

Ghee-2 1/2 tbs
Sugar - 1 cup
Cardamom - 3/4 tsp
Cashews-few nos
Milk - 2 cups

Method:


Fry the cashews in ghee and set it aside. Soak the almonds in hot water for 45 minutes to 1 hour. Peel off the skin. Grind the almonds  with milk. Add the ground paste to a wok and bring them to a boil in simmer mode. Keep stirring and add sugar to it. You can witness halwa becoming thick, now add the ghee to it. Sprinkle the cardamom powder. Mix it until the halwa gets along well with the ghee, cashews and the cardamom. Badam halwa is ready to treat everyone.

Tuesday, November 10, 2009

Ghee Rice



Ingredients:

Basmati rice-2 cups  
Ghee-3 tbs 
Cinnamon powder-3/4 tsp
Spinach-3/4 cup
Eggs-2 nos 
Pepper powder-1 tsp
Salt-As required

Method:

Cook the basmati rice and set it aside to cool for a while .Microwave the spinach in water for 3 minutes. Heat the ghee in a heavy bottomed pan. Add the cinnamon powder, spinach and saute it for few minutes. Stir in the cooked rice, salt and the pepper powder. Scramble the eggs separately and finally add them into it. You can omit the eggs if not desired. Combine them gently and cook them on low fire for 7 to 10 minutes. This ghee rice is so quick to make and it's composed  with a healthy combo of protein, carbohydrates and a medium portion of fat.

Monday, November 9, 2009

Cumin Bites




Ingredients:

All purpose flour-1/2 cup
Wheat flour-1 cup
Cumin-2 tbs
Sugar-1 tsp
Oil-4 tbs
Milk-1/2 cup
Pepper powder-1/2 tsp
Baking soda-1/2 tsp
Salt-1 tsp

Method:

Preheat the oven to 350 degrees F. Grease a baking tray. In a mixing bowl sift the flours, baking soda, sugar and salt, mix it well. Add the oil and rub it onto the flour mixture. Add the milk, cumin , pepper and knead it into a soft dough. Roll the dough and cut them into desired shapes. Place the tray in the  oven and bake for 30 to 35 minutes or until the top browns lightly. Cool it completely and store them in air tight containers. This cumin bites would taste real good for kids  if you add little more quantity of sugar and avoid  the pepper. I thought to get the end delivery a bit spicy so i added some pepper.

Thursday, November 5, 2009

Radish Curry



Ingredients:

Sliced radish-1 1/2 cup
Toor dal-1 cup
Chopped onions-3/4 cup
Dry red chillies-4 nos
Hing-1/2 tsp
Chopped tomatoes-1/2 cup
Turmeric powder-1/4 tsp
Grated coconut-1/2 cup
Tamarind-3/4 inch size
Coriander powder-2 tsp
Oil-1 1/2 tbs
Salt-As required
Water-As required
Coriander to garnish

Method:

Grind the red chillies, hing, tamarind, coriander powder and coconut to a fine paste, set it aside. Pressure cook the toor dal with water and little oil for 5 whistles. Heat oil in a wok, fry the chopped onions till they turn slightly brown. Stir in some turmeric powder, tomatoes and radish and saute it for sometime. Now add the cooked dal,salt and the ground paste. Pour required amount of water. Let it boil for 15 to 20 minutes. Garnish it with some coriander leaves. Serve hot with rice or roti.

Poha/Rice Flakes Fritters




Ingredients:

Poha/Rice flakes-1 cup
Chopped onions -3/4 cup
Gram flour/besan-3 tbs
Corn flour-2 tsp
Chopped green chillies-1
Coriander leaves -few
Chilli powder-1 tsp
Peas-1/4 cup
Salt -As required
Oil-As required
Water-As required

Method:

Wash and soak the poha in water for 10 to 15 minutes. Later drain the water. Combine the poha, besan and the salt  in a bowl. Add the onions, green chillies, peas, corn flour(mixed with 1 tbs of water) , chilli powder  and finally the coriander leaves to the above mixture. Add water if desired. Make small balls out of it and fry them in oil until they turn golden brown and flaky. Serve it with tomato chutney or ketchup.

Wednesday, November 4, 2009

Goan Chicken Vindaloo




Ingredients:

Chicken breast -1/2 kg
Chopped potatoes - 3/4 cup
Coriander powder - 1 tbs
Turmeric powder - 1/2 tsp
Tomato sauce - 1/2 cup
Ginger garlic paste-2 1/2 tbs
Oil-2 1/2 tbs

For Vindaloo Paste:

Chopped onions-1 cup
Water-2 tbs

To be ground:
Cumin - 2 tsp
Peppercorns - 1 tsp
Cardamom powder - 1 tsp
Cinnamon sticks -3 nos
Mustard seeds - 1 tsp
Fenugreek - 1 tsp
Red Chillies - 4 nos
Vinegar - 2 tbs
Powdered jaggery - 1 tsp
Salt-As required

Method:

Fry the onions in oil until they turn brown. Grind the deep fried onions with 2 tbs of water and later on mix the ground mixture with the onions. This becomes the vindaloo paste. Heat the required quantity of oil in a wok, add the ginger garlic paste to it. Stir in some coriander  and turmeric powder. Add the chicken cubes slowly and fry them for few minutes. It's time to stir in the vindaloo paste. Mix it gently and fry for a minute.
Pour the tomato sauce followed by a cup of water. Finally drop the potatoes and cook it for 20 to 25 minutes. Check for the tenderness of the chicken if desired. Garnish it with some coriander leaves and serve it hot with rice or roti.

Mango Shrikhand

Shrikhand is an indian sweet dish made of strained yoghurt. It is one of the main desserts in maharashtrian and  gujarati cuisine.The yogurt is tied and hung until all the water has drained off, the result being a thick and creamy yogurt. There are other shrikhand's available too such as strawberry,apple but then mango tops the list.



Ingredients:

Yogurt-1 cup
Granulated sugar-1/2 cup
Mango pulp-1 cup
Cardamom powder-1/2 tsp
Pistachios, almonds-1/4 cup

Method :


Take the fresh curd, strain the water from it and tie it in a muslin cloth, hang it for 2 to 3 hours. Strain the pulp likewise and set it aside.when the yogurt appears semi-solid, transfer it to a bowl. Add  the mango pulp to it. Stir in some sugar and cardamom powder, mix it gently and finally garnish it with some pistachios, almonds and leftover mango pieces. Refrigerate for 1 to 2 hours and serve it chilled.

Tuesday, November 3, 2009

Chicken Souffle



Ingredients:

Butter-2 tbs
White bread slices(crust removed):2
All purpose flour:1 cup
Shredded cheddar cheese-3/4 cup
Eggs-4 nos
Skinless boiled chicken breast cubes-1 cup
Milk- 1 cup
Salt-1 1/2 tsp
Nutmeg-3/4 tsp
Grated parmesan cheese-1/2 cup
Pepper powder-1 tsp
Boiled spinach-3/4 cup

Method:

Preheat the oven to 400 degrees F. Grease a dish with butter. Put 2 tbs of butter in a pan and melt it, add required quantity of milk to it. Now slowly add the flour little by little and stir it until they make a dosa dough consistency. Stir in the salt, nutmeg and the pepper. Remove from the heat. It's time to put the remaining ingredients into it one by one except the eggs.
Separate the eggs into yolks and whites. Add the yolk to the mixture initially and put the egg whites into a bowl, whisk them using an electric egg beater until stiff peaks form. Stir in the egg whites. Mix it gently. Transfer it to the greased dish. Bake it for 30 minutes or until they turn golden brown. Absolutely delicious chicken souffle is ready to serve with tomato ketchup. It serves as a filling dish for a luncheon or a dinner.