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Wednesday, September 21, 2011

Kothu Chapathi( Minced Chapathi with spicy vegetables)



Ingredients
Chapati cooked- 8( Tear into pieces or chop into julienne with knife)
Carrot- 1( julienned)
Green beans( chopped)- 1cup
Cabbage( shredded)- 1cup
Garlic clove( crushed)- 2
Onion small( minced)- 1
Green chilli( slit)- 1
Tomato small( chopped)- 1
Ginger and Garlic paste- 1tsp
Curry leaves- few
Red chilli powder- 1 1/2tsp( +/-)
Coriander powder- 2tsp
Cumin powder/ Jeera powder- 1tsp
Garam masala- 2tsp
Salt to taste
Oil- 2tbsp

For tempering
Cinnamon- 2"
Cloves- 2
Green cardamom- 2
Bay leaf- 1


Method 
Heat oil in a pan, when oil is hot add the tempering ingredients and fry until the aroma of whole spices rise. Now add the chopped onions, slit green chilli and ginger garlic paste and fry until the onions turns brown. Add the carrot, green beans, cabbage and garlic, sauté until the vegetables are cooked. Add the tomatoes and cook until tomatoes are mashed. Next add the red chilli powder, cumin powder, coriander powder, Garam masala and required salt. Add little water and bring the vegetable mixture to boil, check the seasoning, add the curry leaves and chopped chapati. Mix well until the gravy is absorbed by the chapati and sauté until chapati is dry. Serve hot kothu chapati with raita or gravy of your choice.

( If preferred beaten egg, cooked and shredded chicken can be added to the above recipe for Egg Kothu Chapati and Chicken Kothu Chapati).

Tuesday, September 20, 2011

Indian Chicken lollipop with Hot garlic sauce




Ingredients
Chicken lollipop cuts- 8 piece
All purpose flour (Maida) - 1/4 cup
Fresh ginger- 2" piece
Garlic cloves- 6 nos
Green chilli- 3 nos
Soy sauce- 1 tsp
Garam masala powder- 2 tsp
Thick curd/ yogurt- 1/4 cup
Red food color- few drops
Pepper powder and Salt to taste
Oil to deep fry
Egg- 1 no


Method
In a mixer (blender) grind ginger piece, garlic cloves and green chilies to fine paste by adding very little water. 
Take large bowl, add ground ginger-garlic-green chilli paste, soy sauce, yogurt, Garam masala powder, food color and required salt, mix well to make smooth paste. 
Marinade the chicken lollipops in the above paste for at least 2 hours. 
Next in a medium bowl beat egg with pepper powder and pinch of salt.
Spread all purpose flour on a plate, take each marinated chicken lollipop and roll on all purpose flour.
Dip the flour coated chicken lollipops in beaten egg and once again roll in the flour (make sure the flour is well coated on the chicken lollipops). 
Heat oil in a pan to deep fry, when oil is hot, drop the prepared chicken lollipops into hot oil and fry till golden brown.


Hot Garlic Sauce recipe

Ingredients
Garlic clove- 4
Whole dry red chillis- 2
White vinegar- 1 tsp
Tomato ketchup- 1 cup
Oil- 1 tbsp

Method
Grind garlic cloves and red chilli in a mixer/ blender to a smooth paste adding vinegar. In a small pan add oil and fry the ground paste for few seconds. Remove pan from heat and allow to cool, add this mixture to tomato ketchup and mix well. Serve "Hot Garlic Sauce" with fried rice, noodles or serve a dip for chicken lollipop, cauliflower( gobi) pakora and with chips.

Monday, September 19, 2011

Indo-Chinese- Indian Chicken Noodles



Ingredients
Veg noodles/ Egg noodles- 2 pack
Boneless Chicken pieces- 250 gms
Egg( beaten)- 2 nos
Cabbage shredded- 2 cups
Carrot julienned- 1 cup
Capsicum/ Green bell pepper julienned- 1/2cup
Light Soy sauce- 1 tsp
Green chilli sauce- 1/2 tsp
Ajinomoto- 1/4tsp
White pepper powder and Salt to taste
Oil- 3 tbsp
Green onions/ scallions- to garnish
Oil to deep fry

Chicken marinade ingredients
Maida/ All purpose flour- 2 tbsp
Corn flour- 1 tbsp
Light Soy sauce- 1/2 tsp
Red chilli paste/ Red chilli powder- 1 tsp
Salt to taste

Method
Boil egg noodles until tender, drain and  set aside to cool. Make scrambled egg out of beaten egg and set aside. In a medium size bowl add chicken marinade ingredients and mix well to make smooth paste adding very little water. Add the chicken pieces to the prepared marinade and set aside for at least 30 mins. Heat oil in a pan to deep fry, when oil is smoking hot add the chicken pieces to the oil and fry until chicken pieces are golden brown. Drain the chicken pieces from oil and set aside to cool. When the fried chicken pieces reaches room temperature shred them into bite size pieces.
Next heat 3 tbsp oil in a large wok/ pan, when oil is hot add add the carrot, capsicum and cabbage and stir fry for few mins. Now add the boiled egg noodles, cooked chicken and scrambled egg to the pan. Add the light soy sauce, green chili sauce, ajinomoto, white pepper powder and required salt. Stir fry the noodles mixture for few more secs and remove from heat. Garnish with green onions and serve hot Indian Chicken Noodles with Chicken Manchurian, Chilly Chicken or gravy of your Choice.

Sunday, September 18, 2011

Mutter Paneer( Cottage cheese and green peas in creamy curry).



Ingredients
Paneer/ Indian cottage cheese( cubed)- 250gms
Fresh green peas/Mutter- 1cup
Onion medium chopped- 1
Tomato medium chopped- 1
Brown Onion paste- 2cup
Milk cream- 1cup
Red chilli powder- 2tsp
Turmeric powder- pinch
Kasthuri methi( crushed)- 1tsp
Salt to taste
Bay leaf- 1
Oil- 2tbsp

Masala powder ingredients( roast and grind the following ingredients to fine powder)
Jeera/ Cumin seeds- 2tbsp
Cinnamon- 1"
Green cardamom- 2

Method
Heat oil in a sauce pan, when oil is hot add the bay leaf and sauté for few seconds. Next add the chopped onions and sauté until onion turns brown. Add the green peas and sauté for few secs. Then add the tomatoes and sauté until tomatoes are mashed. Now add the brown onion paste, ground masala powder, red chilli powder, turmeric powder and required salt. Sauté for few secs until the oil separates on the sides of the pan. Now add the paneer cubes and few tbsp of water and cook until little thick gravy is formed. Check the seasoning and turn of the heat. Now add the milk cream and crushed kasthuri methi leaves and mix well. Serve hot paneer mutter masala with butter nan, roti or pulao.

Saturday, September 17, 2011

Gobi Manchurian Recipe/ Cauliflower Manchurian Dry.



Ingredients for fried Gobi/ Cauliflower
Cauliflower florets- 2 cup
Maida/ All purpose flour- 3tbsp
Corn flour- 3tbsp
Rice flour- 3tbsp
Baking soda- 1/4 tsp
Red chilli powder- 1tsp
Ginger and Garlic paste- 1/2tsp
Salt to taste
Oil to deep fry

Sauce Ingredients
Onion large( minced)- 1
Garlic cloves( minced)- 6
Ginger( minced)- 2"
Green chilli( chopped)- 1
Green bell pepper/ Capsicum( diced)- 1 cup
Green onions( chopped)- 3tbsp
Coriander( chopped)- 3tbsp
Ginger and Garlic paste- 1tsp
Red chilli powder - 1 tsp
Soy sauce- 1 tsp
Tomato sauce- 1 tsp
Sugar- 1/4 tsp
Salt to taste
Oil- 2 tbsp


Method
In a bowl add maida, cornflour, rice flour, baking soda, red chilli powder, ginger and garlic
 paste and required salt. Mix well and make a semi thick batter by adding very little water to the dry ingredients. Heat oil in a pan to deep fry, when oil is smoking hot, pick a cauliflower floret dip it in the prepared batter( make sure the floret is well coated with batter) and drop it in the hot oil. Do with rest of the cauliflower florets and fry the cauliflower florets until golden brown and crisp. Next heat 2 tbsp oil in a sauce pan, when oil is hot add the onions, green chillis, capsicum, garlic and ginger. Sauté them for couple of mins and add the ginger and garlic paste, fry the ginger and garlic paste until the raw smell leaves. Now reduce the heat and add the red chilli powder, soy sauce, tomato sauce, sugar, required salt and tbsp of water. Cook the sauces for few mins and add the fried cauliflower florets to the sauce. Stir well so that the onion and sauce mixture is well coated on the cauliflower florets. Finally add the chopped green onions and coriander leaves and mix well. Serve hot Gobi Manchurian with Fried rice, Noodles, Pulao or Roti.

Neer Mor( Spicy Buttermilk).



Ingredients
Thick Curd/ Yogurt- 1 cup
Fresh ginger- 1"
Green chilli- 1
Asafetida- less than 1/4 tsp
Coriander leaves( chopped)- 1 cup
Salt to taste

Method
Grind ginger and green chilli coarsely, extract the juice of ginger and green chilli with muslin cloth and reserve the juice. Beat curd with two cups of water. Add the reserved ginger and green chilli juice, asafetida, required salt and coriander leaves to the beaten buttermilk. Churn well the butter milk. Serve Neer Mor as drink or Serve it with steamed rice.

Friday, September 16, 2011

Mutta Dosa/ Muttai Dosai/ Egg Dosa



Ingredients for Dosa batter
Idly rice- 4 cup
Whole urad dal( skinless)- 1 cup
Fenugreek/ Methi seeds- 1/2 tsp
Salt required.

Ingredients for Egg Dosa
Egg/ Muttai- 2
Dosa batter- 1 cup
Black pepper and salt to taste


Method to make Dosa batter
Wash and soak idly rice, urad dal and fenugreek seeds for at least 6 hours. In mixer or wet grinder grind the rice and dal together to a fine batter. Add required salt to the batter, mix well and allow the batter to ferment overnight. Next day the batter is ready to make perfect dosas.

Method to make Egg Dosa
Heat tawa or dosa pan, when the tawa is hot take a ladle full of Dosa batter and spread it on the Dosa tawa in the circular motion as making normal Dosa. Break an egg and pour it gently on the top of Dosa( you can also pour a beaten egg). Sprinkle required pepper and salt on the egg and smear 1 tsp of oil around the Dosa. Cook on medium heat until both egg and Dosa are cooked well. Remove the cooked crispy Egg dosa from tawa and serve hot Egg Dosa with Chicken gravy or Mutton gravy.

Thursday, September 15, 2011

Indo-Chinese-Indian Chicken Fried Rice


Ingredients
Basmati rice- 1 1/2 cups
Boneless Chicken pieces- 250 gms
Egg( beaten)- 2 nos
Carrot( finely chopped)- 1/2 cup
Beans( finely chopped)- 1/2cup
Light Soy sauce- 1 tsp
Ajinomoto- 1/4tsp
White pepper powder and Salt to taste
Oil- 3 tbsp
Green onions/ scallions- to garnish
Oil to deep fry

Chicken marinade ingredients
Maida/ All purpose flour- 2 tbsp
Corn flour- 1 tbsp
Light Soy sauce- 1/2 tsp
Red chilli paste/ Red chilli powder- 1 tsp
Salt to taste

Method
Cook the basmati rice until firm and tender( do not over cook the rice as they may turn mushy). Make scrambled eggs out of beaten egg and set aside. In a medium size bowl add chicken marinade ingredients and mix well to make smooth paste adding very little water. Add the chicken pieces to the prepared marinade and set aside for at least 30 mins. Heat oil in a pan to deep fry, when oil is smoking hot add the chicken pieces to the oil and fry until chicken pieces are golden brown. Drain the chicken pieces from oil, set aside and allow to cool. When the fried chicken pieces reaches room temperature shred them into bite size pieces.
Next heat 3 tbsp oil in a large wok/ pan, when oil is hot add add the carrot and beans and stir fry for few mins. Now add the cooked rice, fried chicken pieces and scrambled egg to the pan. Stir well and add the light soy sauce, ajinomoto, white pepper powder and required salt. Stir fry the rice mixture for few more secs and remove from heat. Garnish with green onions and serve hot Indian Chicken Fried Rice with Chicken Manchurian, Chilly Chicken or gravy of your Choice.


Wednesday, September 14, 2011

Red Coconut Chutney( Hotel/ Restaurant Style Red Chutney)



Ingredients
Fresh shredded Coconut- 1/2 cup
Fried gram dal- 1 tsp
Tomato ripe small( chopped)- 1
Ginger- 1"
Whole red chilli- 4
Salt to taste

For tempering
Mustard seeds- 1 tsp
Urad dal- 1 tsp
Curry leaves- few
Oil- 1 tsp


Method
In a mixer grinder add shredded coconut, fried gram dal, chopped tomato, ginger, whole red chilli and required salt. Grind to a smooth paste by adding little water. Remove the chutney to a bowl. Heat 1 tsp oil in a small tadka pan, when hot add mustard seeds and allow to crackle. Add the urad dal and curry leaves and fry until urad dal turns golden brown. Add this tempering to the prepared chutney and mix well. Serve Red Coconut Chutney with hot Idlis, Dosas, Bajji and Bondas.

Tuesday, September 13, 2011

Kaikari Kalan Soup/ Indian Style Vegetable Mushroom Soup



Ingredients
Fresh green beans( chopped)- 1/2cup
Carrot( chopped)- 1/2cup
Cabbage( chopped)- 1/2cup
Button Mushroom( chopped)- 2cups
Onion large( chopped)- 1
Tomato large( chopped)- 1
Curry leaves- few
Coriander leaves- few
Red chilli powder-1 tsp
Black pepper powder- 1/2 tsp
Coriander powder- 2 tbsp
Water- 4 cups
Salt to taste

For tempering
Oil- 2 tbsp


Method
In a large cooking pot add green beans, carrot, cabbage, mushroom, onion, tomato, curry leaves, coriander leaves, red chilli powder, black pepper powder, coriander powder, water and required salt. Bring the soup mixture to boil, check the seasoning and cook on medium heat for 5 mins. In a small sauce pan heat oil, when oil is hot add the vadagam and fry for a sec till the aroma rises. Add this tempering to the simmering soup and remove the soup from heat. Serve hot Kaikari Kalan Soup as starter with papad.

Monday, September 12, 2011

Chimichanga-Baked version( Baked Burrito).



Ingredients
Onion medium( minced)- 1
Tomato medium( minced)- 1
Any Mexican chilli/ Green chilli( finely chopped)- 2
Chicken stock- 1/2cup
Mexican cheese blend( combination of Monterey jack, Cheddar cheese, Mozzarella cheese)- 2 cups
Corn tortillas or Flour tortillas( cooked)- 4
Salt and Black pepper to taste
Oil- 3 tbsp


Method
Heat oil in a sauce pan, when oil is hot add shredded chicken, onion, tomato and green chilli. Stir fry the chicken and onion mixture for few mins. Add the chicken stock to the chicken mixture and season with required salt and pepper. Bring the chicken to boil and cook until dry. Remove the chicken to plate and set aside to cool. Spoon equal quantity of chicken mixture and cheese blend over the cooked tortilla, roll it up and tuck its end to make the filling secure inside the roll( the rolls should look like big burrito). Pre-heat oven at 400 f, place the burritos on a baking tray and top it with generous cheese blend and if required with chopped olives. Place the tray with burritos in the middle rack of the oven and bake for 10 mins. Serve the Chimichanga hot with sour cream, salsa and guacamole.

Sunday, September 11, 2011

Vegetable Oats Soup


Ingredients 
Fresh green beans( chopped)- 1/2 cup 
Carrot( chopped)- 1/2 cup 
Cabbage( chopped)- 1/4 cup 
Ginger( minced)- 1" 
Oats( finely ground to powder)- 1 cup 
Vegetable stock/ Chicken stock- 5 cups 
Light soy sauce- 1/2 tsp 
Salt and White Pepper powder to taste 

 Method 
In a large cooking pot add green beans, carrot, cabbage, ginger, light soy sauce, pepper powder, vegetable stock and required salt. Bring the soup mixture to boil, check the seasoning and cook on medium heat for 5 mins. In a small bowl add powdered oats and couple of tbsp of water, mix well to make smooth paste. Add the diluted oats paste to the simmering soup and stir well. Serve hot Vegetable oats soup as starter or as snack.