Thursday, June 30, 2011

Cauliflower Fritters/Gobi Pakoras


Cauliflower florets-3 cups
Oil-As required
Chickpea flour-1 cup
Garam masala-1 tsp
Coriander powder-2 tsp
Chilli powder-1 tsp
Ghee-1 tbs
Salt-As required
Lemon juice-1 tsp
Cumin seeds-1 tsp
Oregano(optional)-1/2 tsp
Water-As required


Prepare the batter by combining the chickpea flour, garam masala, cumin seeds, coriander powder, salt and chilli powder in a bowl. In addition to it make a well in the center, add the lemon juice along with the ghee and required water so that the consistency of the batter is thick. Let the batter stand for almost 20 minutes. Heat oil in a wok, when it is ready dip the cauliflower florets in the batter and drop it in the oil. Wait until the fritters turn crisp and golden brown. Drain them on paper towels, serve them hot with sweet tamarind chutney or tomato ketchup. Apt to prepare these adorable fritters on a rainy day as i did :)

Thursday, June 16, 2011

Tik Tik Tik... It's Chicken Tikka Masala time....:)


Heavy cream-1 1/4 cup
Diced tomatoes(14 oz)-1 can
Chicken cubes-3 cups
Salt-As required
Black pepper powder-As required
Oil-2 tbs
Cumin powder-2 tsp
Paprika-2 tsp
Garlic(finely chopped)-2 pods
Green chillies/serrano pepper-2 numbers
Cilantro-few to garnish

If you don't have heavy cream at home, you can prepare the chicken tikka masala with the substitute as i have mentioned below.
Heavy cream substitute: Melt the butter in a microwave safe bowl equivalent to 1/4 cup, later on pour 1 cup of milk to it.


Heat the oil in a skillet, add the chopped garlic and chopped green chillies/serrano peppers to it. Stir fry for a minute. Now stir in the cumin powder, salt, black pepper powder and paprika. Add in the tomatoes and the heavy cream into the skillet. Stir it frequently and let it thicken up a little for about 5 minutes. Meanwhile have the chicken washed and cleaned up. Add them to the skillet.Cover and let it cook for about 10 minutes. Check out whether the chicken has cooked and garnish it with some cilantro leaves. Serve the hot and exquisite chicken tikka masala with naan or rice.

Thursday, June 9, 2011

Baby Potato Biryani

I should write a thank you note to Raji from Rak's Kitchen for this delicious biryani. The original recipe can be found  here . I was thinking of trying and tasting something different  from my style of cooking and  then i came across rk's recipe. Recipe is just the same except for boiling the potatoes i preferred grilling it. You can see the procedure for that below.


Basmati rice-1 1/4cup
Baby potatoes-8 to 10 nos
Onions-/4 cup
Ghee-1 tsp
Tomato juice-3/4 cup
Water-2 cups
Curd-1/4 cup
Coriander leaves-1/2 a bunch
Garam masala powder-1/4 tsp
Salt-As required
Oil-As required

To grill the potatoes:
Extra virgin olive oil-2 tbs
Salt-As required
Pepper-As required
Paprika(optional)-1/2 tsp

Preheat the oven to 400 degrees F. Peel the baby potatoes and toss it with oil, salt, pepper and paprika. Grill it for almost 20 minutes. Check for its doneness.

To roast and grind:
Coriander seed-1 tsp
Red chillies-4 nos
Grated coconut-2 tbs
Ginger(unroasted)-1/2 the size of a thumb
Green chillies-4 nos


Wash and soak the basmati rice for 10 minutes. Grind the coriander leaves and mix it with the curd, keep it aside. Cook the basmati rice with the freshly ground tomato juice, salt and two cups of water. After that, add a tsp of ghee to it and let the rice cool down a bit. Check above for grilling the potatoes. Heat a huge vessel with oil,add the onions and fry it until it turns brown similar to caramalized onions. Roast and grind the ingredients under to roast and grind. Add the ground masala and sprinkle little water and fry for few minutes till a nice aroma arises. Then add the grilled baby potatoes and coriander mixed in curd. Mix it gently. Add the cooked rice to it, sprinkle 3 tbs of water, mix well and reduce the heat, cook it for almost 10 minutes. Serve the biryani hot with raita.