Friday, February 12, 2010

Quick Plantain Chips



Ripe plantains-2
Salt-As required
Pepper powder-As required
Oil -As required


Cut both the ends of the plantains and remove the skin. Slice the plantains into very thin slices about 1-2 mm. Heat oil in a pan, drop a handful of plantain slices into the oil and fry them until it turns golden color. Drain them on paper towels. Season with some salt and pepper as per the taste. Nice snack to munch around.

Tuesday, February 9, 2010

Mushroom Biryani



Baby bella mushrooms( diced)-1 cup
Basmati rice-1cup
Bay leaves-3 nos
Chopped onions-1 cup
Chopped tomatoes-3/4 cup
Ginger garlic paste-3 tsp
Green chillies-2 nos
Turmeric powder-1/4 tsp
Red chilli powder-1 tsp
Salt -As required
Oil-3 tsp
Coriander leaves -1/2 cup
Water -As required
Garam masala powder-1 tsp

Cook the basmati rice and set it aside. Heat oil in a  pan, add onions, bay leaves and green chillies to it. Saute until the onions turn golden brown, add the ginger garlic paste to it. Now add the garam masala powder, turmeric and red chilli powder. Wash the mushrooms thrice  and dice them trimming the stem off. Add them to the pan followed by tomatoes and coriander  leaves. Season it with some salt. Pour little water to it so the entire mixture will  become thick. Now put the cooked rice into it. Combine them gently. Serve it hot with onion raita.

Monday, February 8, 2010

Zucchini Fritters


 Shredded zucchini-1 cup
 Chopped onions-1/2 cup
 All purpose flour-1/2 cup
 Salt-As required
 Pepper powder-1/2 tsp
 Egg- 1 no
 Garlic paste-1 tsp
 Chilli powder-3/4 tsp
 Coriander leaves-1/4 cup
 Oil-As required


Shred the zucchini using a food processor and transfer it to a bowl. Stir in the garlic paste, egg, flour, onions, salt, pepper, chilli powder  and coriander leaves, mix until blended. The batter may look little runny, but  it  holds together once it hits the hot skillet. Heat 2 tsp of oil in a skillet, drop the batter by a spoon onto the skillet and cook until it turns brown on both the sides. Drain the excess oil using a paper towel. Serve it warm with spinach dip or any other dip. You can serve it without any dip as well, it tasted awesome.

Thursday, February 4, 2010

Mughlai Chicken

Mughlai foods were relished by indians during the mughal period in indian history. It still dominates the northern parts of India esp delhi and mumbai. Mughlai dishes are rich in variety of spices, ghee, curd, cream and cashew nuts. The Tandoor, an earth oven used in making rotis and kababs, is an integral part of Mughlai cuisine. The dishes include the famous tandoori chicken, boti kabab and tandoori fish. Rice preparations such as biryani holds a special place in Mughlai cuisine. Lets go to the recipe now.


Boneless chicken – 1/2 kg
Butter – 4 tsp
Water-3/4 cup
Chopped onions – 1 cup
Curd – 1/2 cup
Coriander leaves-1/2 cup
Spring onions-1/4 cup
Salt – As required
Oil – 3 tbs

To be ground:

Turmeric powder –1/2 tsp
Cashew nuts-5 to 10 nos
Dry red chillies – 6nos
Ginger-1 inch thick piece
Garam masala-1 tsp
Garlic flakes-5 nos
Cumin seeds – 1 tsp
Peppercorns – 1 tsp
Cinnamon – 1 inch stick
Cloves-2 nos


Heat the butter in a pan and fry half portion of the onions in the butter till the color of the onions changes to brown. Remove from the heat and let it cool. Now grind it along with the ingredients slated under to be ground and add required salt to it. Mix this ground paste with curd and rub it onto the chicken pieces and marinate for one hour in the refrigerator. Then in another pan, heat 3 tbs of oil add the remaining onions to it. Fry till the onion color changes to brown. Then add the marinated chicken. Stir it gently and after some time pour 3/4 cup of water to it and cover with a lid, cook for about 30 minutes or till you find the chicken to be tender and cooked completely. Finally garnish it some with coriander leaves and spring onions. Serve it hot with rice or roti.

Tuesday, February 2, 2010

Badam Kheer



Badam(Almonds)- 3/4 cup
Milk -3 cups
Cashews-1/4 cup
Condensed milk-1/2 tin 
Cardamom powder-a pinch
Food color- a pinch (optional)


Soak the almonds in hot water for 1 hour. Peel the skin off and grind the almonds and cashews into a fine paste with a cup of milk. Put the almond paste in a pan and stir it constantly for 5 to 10 minutes. Now add the condensed milk and keep stirring. Add the remaining milk and boil for 10 to 15 minutes. Add some cardamom powder and food color into it, mix it gently. Add some fried raisins ,almonds and cashews to it. Refrigerate for sometime and serve it cold.