Sara had this dish at our friend Prabha's place. She said that she took it from chef damu's website. The site goes down a lot so i have put it here again.
The original recipe calls for coconut . Also, i have changed the quantities of the various spices to suit my hubby's taste.
Ingredients
Chicken -1/2 Kg.
Anasi Poo -3 wings
Marathi Moogu -3 little pieces
Kalpasi - 1/2 Teaspoon.
Cinnamon - 3 Nos.
Cardamon - 3 Nos.
Cloves - 3 Nos.
Coriander seeds - 1.5-2 Handfull.
Cumin seeds - 1 heaped teaspoon.
Red chillies - 8-9 Nos.(7 ended being a lil bland)
Fennel (Somph) - 1 heaped Teaspoon
Curry Leaves - 3 Sprigs.
Onion - 1 big red onion
Tomatoes - 1 big roma tomato
Ginger Garlic Paste - 1 heaped Teaspoon
Jathi Pathri - 5 Nos.
Oil - 150 ml.
Coriander Leaves - 1 bunch.
Salt To Taste
1. roast and grind all spices except cinnamon, cardamon and cloves.
2. Heat a thick bottomed vessel.Add oil. Then add the cinnamon, cardamon and cloves.
3. add onions. Once well fried,add the gg paste and then the tomato.
4. Add chicken.
5. add the chettinad powder when chicken is 3/4th cooked.
6.Add the cilantro as well
7. garnish with finely chopped cilantro leaves and serve.
Sunday, January 23, 2011
Vegetable Biryani
This is absolutely my favorite veggie biryani recipe.It is my grandmom's recipe.It is very masaledhar and so my spice loving husband really likes it!! so do many of our friends. So its a no brainer for me when figuring out what to cook for a party or a potluck!
The original recipe calls for coconut milk.You can add it if you wish.
Ingredients:
600gms basmati
Onion - 2 big Sweet onion (the huge costco ones)
Tomato - 2-2.5 roma tomatoes
potato - 1 big potato diced
beans - around 20-25 fresh beans
carrots - around 20 baby carrots
peas - 1 cup frozen or fresh peas
cilantro - 1/2 bunch
mint - 4 springs
3 -3.5 serrano peppers (or 4-5 indian chillies)
2 spoons gg paste
1 bay leaf
Masalas
Freshly roasted and ground dhania powder - 1.5 level spoon
freshly roasted and ground jeera powder - 1 spoon
chilli powder - kashmiri chilli powder - 1-1.5 spoons (dont add more, it masks the green chilli flavor)
shakti biryani masala - 2.5 spoon (dont fret if you have it, it does not make a big difference)
grind the following
pattai - 2 inches
lavang - 3
elaichi -3
saunf - 1 spoon heaped
2 small coconut pieces
Procedure
1. Heat oil. (If you have , add little bit of jathipathri, marathi moogu and kalpasi). Else, just add one clove, one elaichi, little bit pattai and a bay leaf
2. Add finely chopped green chillies.Wait till fried.
3. Add onions and then the gg paste.
4. Add tomatoes.Saute till a smooth paste is obtained.
5. Add veggies.Cook in open pan till 3/4 th cooked.Add salt
6. Add the masalas
7.Add 4 cups water (You can add 3 or 3.5 cups.Should be fine for basmati.But i havnt tried it that way)
8. Add rice (you can roast it if time permits)
9.'Open cook' till rice is almost cooked and absorbs 90% of the water.Then cook in a pressure cooker at the lowest possible heat level for 10-15 minutes. Switch off. Leave for .5 hours before openingg and serving.
10.serve with raita
The original recipe calls for coconut milk.You can add it if you wish.
Ingredients:
600gms basmati
Onion - 2 big Sweet onion (the huge costco ones)
Tomato - 2-2.5 roma tomatoes
potato - 1 big potato diced
beans - around 20-25 fresh beans
carrots - around 20 baby carrots
peas - 1 cup frozen or fresh peas
cilantro - 1/2 bunch
mint - 4 springs
3 -3.5 serrano peppers (or 4-5 indian chillies)
2 spoons gg paste
1 bay leaf
Masalas
Freshly roasted and ground dhania powder - 1.5 level spoon
freshly roasted and ground jeera powder - 1 spoon
chilli powder - kashmiri chilli powder - 1-1.5 spoons (dont add more, it masks the green chilli flavor)
shakti biryani masala - 2.5 spoon (dont fret if you have it, it does not make a big difference)
grind the following
pattai - 2 inches
lavang - 3
elaichi -3
saunf - 1 spoon heaped
2 small coconut pieces
Procedure
1. Heat oil. (If you have , add little bit of jathipathri, marathi moogu and kalpasi). Else, just add one clove, one elaichi, little bit pattai and a bay leaf
2. Add finely chopped green chillies.Wait till fried.
3. Add onions and then the gg paste.
4. Add tomatoes.Saute till a smooth paste is obtained.
5. Add veggies.Cook in open pan till 3/4 th cooked.Add salt
6. Add the masalas
7.Add 4 cups water (You can add 3 or 3.5 cups.Should be fine for basmati.But i havnt tried it that way)
8. Add rice (you can roast it if time permits)
9.'Open cook' till rice is almost cooked and absorbs 90% of the water.Then cook in a pressure cooker at the lowest possible heat level for 10-15 minutes. Switch off. Leave for .5 hours before openingg and serving.
10.serve with raita
Friday, January 21, 2011
Capsicum Masala Rice
This a minor variation of vahchef's capsicum masala rice. In my version, i add pepper and lemon juice as well.
Ingredients:
1 cup rice - cook it and keep it aside
3 big capsicums
1 spoon garam masala
Dry Roast:
handful coriander seeds (add generously)
3 spoons jeera seeds
3 red chillies
1 spoon mustard seeds
1 spoon curry leaf powder (if you dont have fresh curry leaves)
3 spoons urad dal
Handful of peanuts
Method:
2. Heat 1 spoon oil + 1 spoon ghee in a deep bottomed pan.
3. Add diced capsicum. You may cover and cook for sometime. But ensure that the veggies dont get soggy and stay crisp.
4. Grind the dry roasted mix.
5. Add the mix to the veggies.
6. Add garam masala powder and a dash of pepper.Mix til everything is well blended.
6. Add lime after taking the pan off the heat.
Ingredients:
1 cup rice - cook it and keep it aside
3 big capsicums
1 spoon garam masala
Dry Roast:
handful coriander seeds (add generously)
3 spoons jeera seeds
3 red chillies
1 spoon mustard seeds
1 spoon curry leaf powder (if you dont have fresh curry leaves)
3 spoons urad dal
Handful of peanuts
Method:
2. Heat 1 spoon oil + 1 spoon ghee in a deep bottomed pan.
3. Add diced capsicum. You may cover and cook for sometime. But ensure that the veggies dont get soggy and stay crisp.
4. Grind the dry roasted mix.
5. Add the mix to the veggies.
6. Add garam masala powder and a dash of pepper.Mix til everything is well blended.
6. Add lime after taking the pan off the heat.
Thursday, January 20, 2011
Green Grams Curry
Healthy protein rich gravy that goes well with chapathis!!
Ingredients:
100 gms green grams
1 onion
1 ripe tomato
1 big green chilli
2 spoons dhania powder
3/4 spoon jeera powder
1 spoon red chilli powder
Instructions
1. Soak green grams overnight.Cook ina cooker for 1 -2 whistle.Mash the boiled green grams.
2. Heat a deep bottomed vessel, add 1 tbsp oil.
3. Saute green chilli,onions, tomato
4.add jeera, dhania and chilli powder
5. add green grams after the masalas blend well.
6. add the green grams without water.
7. After the raw flavor of the green grams go away, add water to get the required consistency.
Ingredients:
100 gms green grams
1 onion
1 ripe tomato
1 big green chilli
2 spoons dhania powder
3/4 spoon jeera powder
1 spoon red chilli powder
Instructions
1. Soak green grams overnight.Cook ina cooker for 1 -2 whistle.Mash the boiled green grams.
2. Heat a deep bottomed vessel, add 1 tbsp oil.
3. Saute green chilli,onions, tomato
4.add jeera, dhania and chilli powder
5. add green grams after the masalas blend well.
6. add the green grams without water.
7. After the raw flavor of the green grams go away, add water to get the required consistency.
Masala Poha
This makes a healthy light and easy to make dinner.
Ingredients:
1. 2 cups poha
2. 1-1.5 onions very finely chopped
3. 1 cup frozen or fresh peas (I like Central Market's organic green peas)
4. 4-5 baby carrots
5. cilantro
6. lemon juice
7. 3/4 cup boiled peanuts
8. tsp mustard
9. 2 green chillies finely chopped
10. 2 dry red chillies
11. 1 tsp pepper powder (freshly ground)
12. turmeric
13. curry leaves
14. ginger garlic paste
Steps
1.Heat oil. Add mustard, red chillies, green chillies, curry leaves and onion in that order. Wait till onions are nicely cooked.Then add the gg paste.
2.Add carrots, peas and boiled peanuts turmeric . Cover and cook if required. Cook till veggies are soft.Add salt.
3. If poha is very thin add it directly. Else, pass it through water and drain completely before adding.
4. Mix well. Add pepper powder and lemon juice.
5. Cook till poha loses its raw flavor and the masala seeps in to it.
Ingredients:
1. 2 cups poha
2. 1-1.5 onions very finely chopped
3. 1 cup frozen or fresh peas (I like Central Market's organic green peas)
4. 4-5 baby carrots
5. cilantro
6. lemon juice
7. 3/4 cup boiled peanuts
8. tsp mustard
9. 2 green chillies finely chopped
10. 2 dry red chillies
11. 1 tsp pepper powder (freshly ground)
12. turmeric
13. curry leaves
14. ginger garlic paste
Steps
1.Heat oil. Add mustard, red chillies, green chillies, curry leaves and onion in that order. Wait till onions are nicely cooked.Then add the gg paste.
2.Add carrots, peas and boiled peanuts turmeric . Cover and cook if required. Cook till veggies are soft.Add salt.
3. If poha is very thin add it directly. Else, pass it through water and drain completely before adding.
4. Mix well. Add pepper powder and lemon juice.
5. Cook till poha loses its raw flavor and the masala seeps in to it.
Monday, January 17, 2011
Chow Mein Noodles
My mom used to make chow mein noodles for my sister and me as an evening snack after we came back from school.It was more healthy than maggie because of all the veggies and we both absolutely loved it.
Now i make it for a quick and an easy dinner when i dont feel up to making chapati and sabji.And my hubby loves to have it with maggie chilli sauce!!(The only change i have made to the orginal recipe is to remove ajinimoto (MSG).))
15 cups water
1.5 packets ching's egg hakka noodles
1 capsicum
0.5 onion
10 carrots
1tbsp chilli-garlic sauce
1tbsp pepper
1tbsp soy sauce
(you can also try adding beans and cabbage)
1.Boil water with salt and oil
2.Boil noodles for 3-3.5 minutes.Add cold water, spread on a big plate, mix few spoons of oil and let it cool down.
3.In a wok, add 2 spoons oil, and fry the onions for a minute.Then add the remaining veggies.
4. Keep frying with chilli sauce,soy sauce and pepper.Add a cup of water, cover and cook for 5 minutes.
5.Add noodles when veggies are still crispy.
For a yummy twist, add 2 egg whites after veggies are cooked.Then add the noodles after the egg whites are cooked.
Enjoy!!!
Now i make it for a quick and an easy dinner when i dont feel up to making chapati and sabji.And my hubby loves to have it with maggie chilli sauce!!(The only change i have made to the orginal recipe is to remove ajinimoto (MSG).))
15 cups water
1.5 packets ching's egg hakka noodles
1 capsicum
0.5 onion
10 carrots
1tbsp chilli-garlic sauce
1tbsp pepper
1tbsp soy sauce
(you can also try adding beans and cabbage)
1.Boil water with salt and oil
2.Boil noodles for 3-3.5 minutes.Add cold water, spread on a big plate, mix few spoons of oil and let it cool down.
3.In a wok, add 2 spoons oil, and fry the onions for a minute.Then add the remaining veggies.
4. Keep frying with chilli sauce,soy sauce and pepper.Add a cup of water, cover and cook for 5 minutes.
5.Add noodles when veggies are still crispy.
For a yummy twist, add 2 egg whites after veggies are cooked.Then add the noodles after the egg whites are cooked.
Enjoy!!!
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