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Archive for February, 2007

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Although I make varieties of pachadis at home, I gave a variation for my tomato pachadi this time. Pachadi is always made with ground coconut mixed with curd; here I skipped the coconut part as I had a shortfall in my freezer, that’s happening for first time. 

I rather found this to be simpler than the usual one i make as the grinding part was elided. This is served for 4 and made in not more than 10 minutes.

  • Tomatoes 1 medium sized diced randomly

  • Curd 1 ½ cup [mixed with ½ cup water if thick in consistency]

  • Curry leaves few springs

  • Mustard to splutter

  • Red chilly powder ¾ tsp

  • Turmeric powder ½ tsp

  • Salt to taste

  • Oil

 

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Splutter mustard in oil. Add curry leaves and tomatoes and cook for a while till it’s soft and mushy. Add all the powders & stir for a while. Loosen the curd if thick in consistency, add salt to it. Switch off the gas and add curd to the tomatoes with continuous stirring.

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I was in an ecstatic mood for this V-day as my only husband said that we would be going out for dinner and to be ready for that evening. The moment he said, I started day dreaming about steaming Naan, kadai mushroom, kheema muttar & so on….. Another image which wool gathered was about haryali chicken as it was one of my favorite appetizers. The thought itself made me drooling, forget if it was kept in front of me.  

I usually have an urge to find out the local weather everyday, but my moony mind did not allow me to check the site that day. Fantasies were clouding my mind when all of a sudden I saw a lurid scene outside my window….I trice window shade slowly to see if my vision was proper…no it was not blurred…it was snowing !!! My next move was towards the system & checking hour by hour weather status. It showed heavy snow & windy that day. I’m not permitted to go out on bad weather days as I’m prone to status asthmaticus, which is in general called asthma.  

The V-day went flop and I didn’t bother, but the thoughts of haryali chicken didn’t erase from my mind.

Haryali chicken is a version of fried chicken where the marinade is made of herbs & spices.  

Making….. 

  • Chicken cut into pieces [legs, wings & thighs are good choice to go with this recipe] – 1 lb
  • Oil for shallow frying
  • Shallots for garnishing
  • Mint leaves for garnishing 

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Marinade 

  • Paste of coriander, mint and green chilies. I took a whole lot of bunch of coriander leaves, a few; say 4 to 5 leaves of mint and around 6 to 7 medium sized chilies
  • Whole peppercorns, coriander seeds & fennel seed ½ tsp each. Pulverize them to coarse powder.
  • Garlic finely chopped 1 ½ tsp
  • Ginger finely chopped 1 ½ tsp
  • Salt to taste  

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Marinate the chicken with the marinade said above. Keep refrigerated for half to one hour so that the flavors get sink into the pieces. Shallow fry them on medium to high flame turning sides in between. Garnish with fried shallots and mint.

Baking would also be a good option as the consumption of oil would be less. Serve as an appetizer or side dish with mint chutney.

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Eurasian saucy relish

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Till today I was unaware that our very own radish could be Eurasian in origin.Were their ancestors interracial? ….Forget it! I never want to bring racism in vegetables.  

Radish which is called Mooli in Hindi is found lavishly in any corner of world. But these red ones; I hardly found anywhere in India. I do not know about present day as globalization would have bought impact on them too.   When I first saw them I was pretty confused with Turnips [Shelgaum in Hindi] & beet as they were hiding between beet leaves and pinkish white turnips in the grocery store. I thought, must be a hybrid species. It was then the Google Guru who stroked  me that it is a variety of radish.  I fell in love with them on first sight itself. One among the most beautiful vegetable I guess!   

Thought of giving a tangy taste to it ….. 

  • Radish red ones – 12 to 15 ones cut into quarters
  • Tomatoes – 2 diced
  • Garlic crushed – of 2 pods
  • Green chilies – 2 chopped
  • Jeera to splutter
  • Red chilly powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Garam masala – 1 ½ tsp [I use kitchen king as it doesn’t give too much of masala taste even if added little more]
  • Kasoori methi[dried fenugreek leaves] – 1 tsp
  • Salt to taste
  • Oil as required
  • Water ½ cup 

Method 

Heat oil and splutter jeera when hot. Add tomatoes garlic & green chilies to it. Stir it in between until the tomatoes are done & become saucy. Add all the spice powder to it. Add the diced radish to the sauce pan, stir for a while, add salt & water, stir again. Close the pan & allow them to cook for say 15 to 20 minutes & done with it. Finally add kasoori methi & make a way to your stomach ……. 

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Stir fried veggies is the easiest recipes I guess. I usually make this when I’m not in a mood to cook. Just add bit oil, add together the veggies, spices & salt to taste…..What a cushy job!

Most of the Chinese recipes are stir fried such as stir fried string beans, broccoli, mushrooms, eggplants, noodles etc. I love them even if they are bland in taste, but spice is essential in whatever I cook.  This time my choice was button mushrooms and paneer. Both goes well for stir fried & because of its soft texture, it hardly takes time to cook….. 

The recipe goes this way 

  • Mushrooms – a packet which consist of 12 to 15 mushrooms
  • Paneer- 10 to 15 cubes
  • Tomatoes- 1 big diced
  • Green chilies – 4 to 5
  • Coriander leaves to garnish
  • Jeera to splutter
  • Red chilly powder – 1 tsp
  • Turmeric powder- ½ tsp
  • Tandoori masala – 1 tsp
  • Oil as required
  • Salt as required 

Method 

  • Heat oil in a pan & add jeera to splutter

  • Add sliced mushrooms and paneer to it

  • Toss it for a while till the paneer turns light brownish. Do not constantly stir with spatula as there is a tendency to break up the paneer cubes.

  • Add all the spice powders to it & toss for another 2 minutes.

  • Add diced tomatoes and green chilies at this stage.

  • Simmer it for a while till the tomatoes are soft & well bended with mushrooms.

  • The whole cooking is done on slow to medium flame.

As Tandoori masala is added it gives a grilled taste.

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Papadams

While I was searching for Kerala papadams available in US, I came across this information. I didn’t see anything related to the papadams which we get in Kerala. My sister and my husband are hard core fan of papadams. However I’m not that crazy for it, I like it. The one which we get here is known as appalams which does not puffs up so beautifully. It certainly gives me the nostalgic feeling of Kerala sadya, Vishu and Onam where Sadya’s are not served without these circled crackers. The salt content in it is in high percentage so as such it is not recommended for high BP patients or those who are prone to it; still I always have a soft corner for it.   

I have got some snaps which we had taken for last Onam which I would like to share. Oh papadam I’m

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 I hope these are available in all kerala stores, but does have a shortage in our area.

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Goes well with any kind of south indian meal, especially with piping hot sambar. Also the fried ones has more than a week’s shelf life if kept frozen in zipper bag.

 I really wished if I could get the recipes of these puffy crackers, although I know making those is not that easy.

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Sprouted Moong with Potatoes

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Sprouted Moong with Potatoes 

Sprouts are always a good choice of protein in a meal. It is easy to be prepared and tastier too. I generally sprout most of the pulses found in the grocery. This time green moong was my choice.   Usually pulses are sprouted by soaking it overnight and then hanging them on a piece of white cloth.But what I do is soak them overnight and remove all the water meant for soaking. The soaked pulses are then transferred to another dish layered with an absorbent paper [where some amount of water is sprinkled on it] & this is then kept for another day until the sprouts start popping up. I sprout in large quantity and keep frozen in a zipper bag. Hence has a long shelf life when deep freeze. 

  • 2 cups of Sprouted Moong daal
  • 1 medium size potato cut into small chunks
  • 1 medium sized tomato sliced
  • Crushed garlic and ginger 1 tsp
  • Chopped green chilies of 2
  • Chopped coriander leaves- a handful
  • Red chilly powder 1 tsp
  • Turmeric powder ½ tsp
  • Coriander powder 1 tsp
  • Garam masala powder 1 ½ tsp
  • Jeera ¼ tsp 
  • Salt to taste
  • Oil as required
  • Water for cooking 
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    Method 

    • Heat oil in a pan and add jeera to splutter.
    • Add tomatoes, ginger & garlic and stir fry for 3 minutes until tomatoes are crushed and become saucy.
    • Add all dry powders to this sauce.
    • Then add potatoes and sauté for another 2 to 3 minutes.
    • Add the sprouts to the mix and add a cup of water.
    • Add salt and simmer the gas. Close the pan with a lid and cook until the sprouts and potatoes are soft enough.
    • Garnish with chopped coriander leaves and green chilies.

     Serve with rice or rotis

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    Chicken in Coconut gravy 

    It was in the morning suddenly I got a message popping up in my yahoo chat window by my friend Rekha asking for a chicken recipe. Before asking which kind she needs, she left the chat window. I told I would definitely try for something new. But then I forgot about it.I always ask Sukesh for the daily menu even though I never go for his likes. But then suddenly, we started talking about our good oldie days back in Bangalore when we were inured in eating outside quite often. Thinking about it gave me the nostalgic feeling of Andhra restaurants like Nagarjuna & Krishna chinnai. Both of us deemed at once for Nagarjuna’s Dosa with chicken curry. I said that was the best menu I ever heard. He started for buying chicken and I set out on for the preparation. Rekha I know by now you must have made by your own or your mom’s special chicken curry….Still if you need this is also a good one ….Do try sometime…. 

    • Chicken 1 lb
    • Coconut scrapped 2handful
    • Ginger 1 tsp chopped
    • Garlic 3 to 4 pods
    • Shallots sliced 6 to 7
    • Green chilies 3 to 4
    • Curry leaves few
    • Mustard seeds to splutter
    • Turmeric powder ½ tsp
    • Red chilly powder 1 tsp
    • Coriander powder 1 tsp
    • Chicken masala 2 tsp ( I mostly use eastern chicken masala which has good aroma & flavor)

    • Oil as required
    • Salt as required
    • Water 1 cup 

    Method 

    • Marinate chicken with ¼ tsp of turmeric powder & salt.
    • Grind coconut, ginger & garlic together into very fine paste.
    • Heat oil in pan & splutter mustard seeds.
    • Saute shallots, green chilies & curry leaves together till they are soft enough.
    • Add the ground mixture a saute for another 4 to 5 minutes till the oil separates from the gravy.
    • Add all the powders and stir for another 2 minutes.
    • Add the marinated chicken pieces to it and mix well with the fried gravy.
    • Add water and salt if required.
    • Close it with a lid and cook till done.
    • It can be served with any kind of meal.

    Here i made Dosa to go along with it……..    

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