Ingredients:
200 g Bambino Vermicelli
50 g Potato
50 g Carrot
50 g Beans
50 g Tomato
50 g onions
6 to 8 green chillies
1 bunch coriander leaves
1 bunch mint leaves
5 gms spices (Sazeera, cloves, cardamom, cinnamon)
1 tsp coriander power
1/2 tsp pepper powder
1 tsp ginger garlic paste
50 ml oil
Salt to taste
Method :
Fry Bambino in half the oil till golden brown and keep it aside. Cut vegetables, onions, green chillies to thin long pieces. Finely chop coriander leaves and mint leaves. Heat oil in a vessel, and add spices, onions, green chillies and mint leaves. When the onions turns brown, add vegetables and cook for 5 minutes and then add all masalas, tomatoes, lastly add water (1 cup vermicelli, 2 cups of water). Once vegetables are cooked, add salt and fried Vermicelli. Cook Vermicelli till the water gets absorbed. Remove from flame and garnish with coriander leaves. Serve hot with raita."
Tuesday, March 2, 2010
Indian Channa Masala
Ingredients
200 grams channa
25 grams channa masala pdr
2 Onions
2 tomatoes
1 tbsp ginger garlic paste
1 springs coriander leaves
1 pinch cumin
2 numbers gr chillies
1 pinch turmeric
few pieces whole garam masala (1 small piece of cinnamon, 2-3 cloves, others if you wish to add more)
1 lime
Soak chole in water overnight or to cook the same day soak them in warm water for atleast 5-6 hrs
Pressure cook chole and Drain them. Keep the liquid.
Chop onions, tomatoes
Heat oil in a deep saucepan and whole garam masala, add cumin seeds.
Add chopped onions to it and saute till brown, (sprinkle pinch of salt with the onions)
Add the Ginger-garlic paste to it and saute for couple of minutes
Add the tomatoes, channa and tumeric powders to it and saute add salt
Saute the tomatoes till they are soft and mushed up.
Add the chole to the mixture and mix gently so that chole are properly coated.
Add the drained water from the Channa, depending on the required gravy or liquid,
Check and adjust the salt.
Simmer the stove and cook covered for 5-6 minutes and garnish it with cilantro / coriander leaves
Serve it with Indian bhature, Puri or Chapatti or Paratha or Naan with sliced onion and lemon wedge by the side.
You can also try with White Bread as a spread. Yummy.
Or Cook Biryani Rice with a tsp of Ghee (clarified butter). Serve Channa with Hot Rice.
Chole is best with bautre and is awesome, with a dash of lemon and the onion slices. You'll love it.
Enjoy Indian Yummy Masala.
200 grams channa
25 grams channa masala pdr
2 Onions
2 tomatoes
1 tbsp ginger garlic paste
1 springs coriander leaves
1 pinch cumin
2 numbers gr chillies
1 pinch turmeric
few pieces whole garam masala (1 small piece of cinnamon, 2-3 cloves, others if you wish to add more)
1 lime
Soak chole in water overnight or to cook the same day soak them in warm water for atleast 5-6 hrs
Pressure cook chole and Drain them. Keep the liquid.
Chop onions, tomatoes
Heat oil in a deep saucepan and whole garam masala, add cumin seeds.
Add chopped onions to it and saute till brown, (sprinkle pinch of salt with the onions)
Add the Ginger-garlic paste to it and saute for couple of minutes
Add the tomatoes, channa and tumeric powders to it and saute add salt
Saute the tomatoes till they are soft and mushed up.
Add the chole to the mixture and mix gently so that chole are properly coated.
Add the drained water from the Channa, depending on the required gravy or liquid,
Check and adjust the salt.
Simmer the stove and cook covered for 5-6 minutes and garnish it with cilantro / coriander leaves
Serve it with Indian bhature, Puri or Chapatti or Paratha or Naan with sliced onion and lemon wedge by the side.
You can also try with White Bread as a spread. Yummy.
Or Cook Biryani Rice with a tsp of Ghee (clarified butter). Serve Channa with Hot Rice.
Chole is best with bautre and is awesome, with a dash of lemon and the onion slices. You'll love it.
Enjoy Indian Yummy Masala.
Monday, February 15, 2010
Indian Egg Biryani
500 gms Basmati Rice
8 Eggs
1 tsp fired onion
1 tbsp Ginger garlic paste
4 Green Chillies
1 tsp Fresh Coriander or Cilantro Leaves
1 bunch mint leaves
1 tbsp oil
3 tsp Clarified Butter (Ghee)
1 large Onion
2 cup Plain Yogurt
1 to taste Salt
1 tsp biryani masala powder
1 Small Stick Cinnamon
4 -5 Cloves
2 Cardomom
1 tsp cumin
Wash and soak rice for atleast ½ hour
Boil eggs. Shell the boiled eggs and give four long cuts on the white portion of each egg without separating it.
In a kadai or pot, heat the clarified butter or oil. And spices and fry the onions until they become golden brown and add ginger garlic paste, green chillies, mint, coriander, biryani masala and curd and cook.
In the same masala measure 1 1/2 times the amout water to rice and bring it to boil.
Add soaked rice and mix well and cook covered till rice is done.
In a Pan add oil, red chilli powder, salt and eggs, besan and fry until the eggs get coated with the spices.
Remove the eggs and set aside.
Top Hot Rice with eggs. Serve with any Raitha.
(Raitha: Plain yogurt mixed well with chopped onions or cumcumber or tomatoes or the in combinations of one or all, add salt and a pinch of garam masala power. Mix well and serve with the Egg Biryani)
8 Eggs
1 tsp fired onion
1 tbsp Ginger garlic paste
4 Green Chillies
1 tsp Fresh Coriander or Cilantro Leaves
1 bunch mint leaves
1 tbsp oil
3 tsp Clarified Butter (Ghee)
1 large Onion
2 cup Plain Yogurt
1 to taste Salt
1 tsp biryani masala powder
1 Small Stick Cinnamon
4 -5 Cloves
2 Cardomom
1 tsp cumin
Wash and soak rice for atleast ½ hour
Boil eggs. Shell the boiled eggs and give four long cuts on the white portion of each egg without separating it.
In a kadai or pot, heat the clarified butter or oil. And spices and fry the onions until they become golden brown and add ginger garlic paste, green chillies, mint, coriander, biryani masala and curd and cook.
In the same masala measure 1 1/2 times the amout water to rice and bring it to boil.
Add soaked rice and mix well and cook covered till rice is done.
In a Pan add oil, red chilli powder, salt and eggs, besan and fry until the eggs get coated with the spices.
Remove the eggs and set aside.
Top Hot Rice with eggs. Serve with any Raitha.
(Raitha: Plain yogurt mixed well with chopped onions or cumcumber or tomatoes or the in combinations of one or all, add salt and a pinch of garam masala power. Mix well and serve with the Egg Biryani)
Naani's (Grandma's) Pepper Chicken
Chicken leg pieces 8
Grind the Following:
2 tsp full pepper, 1 to 2 dry red chilli (if you like less spice just 1 will do)
1 and 1/2 tsp Fennel seeds (Sauf)
2 tsp Ginger Garlic Paste
1 onion small size
Pinch of tumeric powder
1 small Cinnamon stick
2 Cloves
1 Cardamom
Apply over Chicken (slit with knife couple of them over the chicken legs across, for the masala to spread within) the grinded mixture, add salt to taste and lime juice (1 small sized lime).
If you can wait, you can soak for half an hour in the fridge to get the above masala to soak in the chicken.
In a Non-Stick Pan, add 2 tbsp oil, add the chicken mixture, and fry covered in medium flame turning occassionaly until chicken is cooked and roasted red.
Yum Yum as usual. Goes very well with Roti's, Chappati's, other Indian Breads like Naan, the masala is very well as a spread on a bread sandwith with some shredded pieces of chicken. This is my mom and her mother's receipe, presenting it to my daughter. It also tastes great with hot rice, rasam (Indian pepper soup) with this Chicken Masala or Hot rice with Sambar/ Daal and the Pepper Chicken Masala. It's a splendid memory of this wonderful yummy dish all along my family. Enjoy your Pepper Chicken..
Grind the Following:
2 tsp full pepper, 1 to 2 dry red chilli (if you like less spice just 1 will do)
1 and 1/2 tsp Fennel seeds (Sauf)
2 tsp Ginger Garlic Paste
1 onion small size
Pinch of tumeric powder
1 small Cinnamon stick
2 Cloves
1 Cardamom
Apply over Chicken (slit with knife couple of them over the chicken legs across, for the masala to spread within) the grinded mixture, add salt to taste and lime juice (1 small sized lime).
If you can wait, you can soak for half an hour in the fridge to get the above masala to soak in the chicken.
In a Non-Stick Pan, add 2 tbsp oil, add the chicken mixture, and fry covered in medium flame turning occassionaly until chicken is cooked and roasted red.
Yum Yum as usual. Goes very well with Roti's, Chappati's, other Indian Breads like Naan, the masala is very well as a spread on a bread sandwith with some shredded pieces of chicken. This is my mom and her mother's receipe, presenting it to my daughter. It also tastes great with hot rice, rasam (Indian pepper soup) with this Chicken Masala or Hot rice with Sambar/ Daal and the Pepper Chicken Masala. It's a splendid memory of this wonderful yummy dish all along my family. Enjoy your Pepper Chicken..
Wednesday, February 3, 2010
Home Made Indian Kurma
Ingredients
2 tablespoons oil
2 large chicken breast fillets, skinned and cut into chunks or lamb cubes small cut or veggies of your choice like chopped Carrots, Potatoes, Peas, Beans, Cauliflower
1 tsp Ginger Garlic Paste
2 onion
1 Green Chilli
1/2 teaspoon chilli powder
1/2 teaspoon ground turmeric
1 tomatoes
3 tsp poppy seeds
6-8 cashew nuts
Coconut cream - 1 cup
2 tsp Fennel seeds (Saunf)
4 Cloves
1 piece Cinnamon
2 Cardamom
Preparation method
1. Grind Poppy Seeds, 1 tsp Fennel Seeds, Green Chilli, 1 chopped Onion, 1 chopped Tomato, Cashew nuts, coconut cream, add required water.
2. In a pot or a vessel add oil, add Cinnomon, Cloves, Cardamom, 1 tsp Fennel. Let it splutter.
3. Add chopped onion, add little salt for the onions to soften. Add Ginger Garlic Paste, Fry.
4. Add Chopped Meat, or chicken or Veggies Fry. Add 1 Chopped Tomato
5. Add the Grinded Paste. Mix and add enough water, if consistency is thick. Check the taste add salt appropriately. Cook till the meat or the veggies are done.
Serve with hot Rice, Chappati, Roti, Naan, (Indian Bread). Yum Yum.. Home Made Kurma is just ready.
Optional: To enhance taste, you can use a tsp of Ghee or clarified butter instead of oil.
2 tablespoons oil
2 large chicken breast fillets, skinned and cut into chunks or lamb cubes small cut or veggies of your choice like chopped Carrots, Potatoes, Peas, Beans, Cauliflower
1 tsp Ginger Garlic Paste
2 onion
1 Green Chilli
1/2 teaspoon chilli powder
1/2 teaspoon ground turmeric
1 tomatoes
3 tsp poppy seeds
6-8 cashew nuts
Coconut cream - 1 cup
2 tsp Fennel seeds (Saunf)
4 Cloves
1 piece Cinnamon
2 Cardamom
Preparation method
1. Grind Poppy Seeds, 1 tsp Fennel Seeds, Green Chilli, 1 chopped Onion, 1 chopped Tomato, Cashew nuts, coconut cream, add required water.
2. In a pot or a vessel add oil, add Cinnomon, Cloves, Cardamom, 1 tsp Fennel. Let it splutter.
3. Add chopped onion, add little salt for the onions to soften. Add Ginger Garlic Paste, Fry.
4. Add Chopped Meat, or chicken or Veggies Fry. Add 1 Chopped Tomato
5. Add the Grinded Paste. Mix and add enough water, if consistency is thick. Check the taste add salt appropriately. Cook till the meat or the veggies are done.
Serve with hot Rice, Chappati, Roti, Naan, (Indian Bread). Yum Yum.. Home Made Kurma is just ready.
Optional: To enhance taste, you can use a tsp of Ghee or clarified butter instead of oil.
Sunday, July 12, 2009
Dosa and its variations with Eggs, Carrots, Onions..
What do I need?
Boiled rice 2 and 3/4 cups, Raw rice 1/4 cup, Urad daal (black gram lentil without skin) 1 cup,
Methi (Fenugreek seeds) 1 tsp, salt to taste, 1 pinch of cooking soda (optional)
oil or ghee for frying.
How Do I make it:
Mix both the rice, wash & soak. Wash urad daal and soak with fenugreek seed. Soak for 4 to 5 hrs.
Grind the batter in a grinder or a mixer with the required water. Add salt and pinch of cooking soda optional.
Keep the batter overnight to ferment. Watch for the batter it may overflow the vessel when u keep over night. Keep the batter in a deep vessel over a dish or a plate just in case the batter overflows. Close the batter with the lid but keep a lil air moving in.
(If u need to make the Dosa immediately u can use some of the batter and add some curd to the batter and mix to get the sourness) .
Heat a tawa or a pan. Grease the Pan with oil. (If the tawa is sticky u can use half onion slice to rub on the tawa)
Then pour a ladle full of batter on the pan and spead it round, thin or thick as per your desire.
Drizzle a tsp of oil or ghee (clarified butter).
You can decide to close and cook so u do not have to turn the dosa again or u can wait until the dosa is cooked and then turn over to cook on the other side.
If the dosa is spread thin and the top layer is cooked then just roll as with a cylinder and serve with a combination of Chutney and sambhar.
Variations:
Make some Potato (Aalu) masala. Place a ladel of this masala in the middle of a thin big dosa just before you roll it into a cylinder shape. Yup, your special Masala Dosa is Done..
For Children and Adults with Egg and or veggies (Oothappam another variety of Dosa a thicker version):
You can also spread the batter thick (the batter must not be watery for this) and grate some carrots or peas or onions and sprinkle on the top layer.
Once the bottom layer is cooked you can turn the dosa for the top layer to cook.
Yum Yum.. Your Hot Plate of Dosa is just ready to eat.
Use a bit more creation and a whole egg to the top layer just after you spread the dosa batter on the tawa, break the egg yolk and spread it on the top layer of the dosa. Once the dosa is cooked at the bottom, turn the egg side over so it will cook the eggs.
mmmmmm Another Yummy Dosa variety is ready to eat. Try with some onion chutney... mmmm mmmmm Delicious.
Dosa's can also be served with Jam for Children to enjoy.
I loved Dosa's most, with my mom's Mutton pepper masala as much as I loved it with chutney and sambhar, onion chutney's and the fish curries.. Egg Dosa's are my husbands and our daughter's favourites.
Enjoy the Delicious variations of Dosa's.
Wednesday, July 8, 2009
Red Kidney Bean - Rajma Masala
Ingredients: 1 cup red kidney beans (Rajma), 3 tbsp Oil, 1 tsp cumin, 1 onions finely chopped, 1 tbsp garlic and ginger paste, 3 tomatoes chopped finely, 2 green chilies chopped, 1 tsp chili powder, pinch of tumeric, 1 tsp garam masala powder, 1 tsp cumin powder, 1 tsp kastoori methi, 1 tbsp butter, Salt to taste
1.Soak the red kidney beans (Rajma) overnight.
2.Next day, cook in a pressure cooker till soft, but whole (mash some)
3.Heat the oil and cumin fry the onions for 5 minutes. Add the ginger-garlic paste until dry smell leaves.
4. Add chili powder, tumeric and cook until dry smell leaves.
5. Add the chopped tomatoes and chopped green chillies and cook until tomatoes are well cooked, (add 1/2 gls of water to help cook the tomatoes well)
6. Add the mixture to the boiled kidney beans.
7. Add the garam masala, cumin powder and kastoori methi crushed between the palms.
8. Add salt to taste. Add water or (boiled rajma water) to get the required consistency.
9. Simmer for 10 to 15 min or until the rajma (kidney beans) gets the flavour.
10.Remember to taste if well done. Goes well with basmati rice or chappatis or rotis. Enjoy.
1.Soak the red kidney beans (Rajma) overnight.
2.Next day, cook in a pressure cooker till soft, but whole (mash some)
3.Heat the oil and cumin fry the onions for 5 minutes. Add the ginger-garlic paste until dry smell leaves.
4. Add chili powder, tumeric and cook until dry smell leaves.
5. Add the chopped tomatoes and chopped green chillies and cook until tomatoes are well cooked, (add 1/2 gls of water to help cook the tomatoes well)
6. Add the mixture to the boiled kidney beans.
7. Add the garam masala, cumin powder and kastoori methi crushed between the palms.
8. Add salt to taste. Add water or (boiled rajma water) to get the required consistency.
9. Simmer for 10 to 15 min or until the rajma (kidney beans) gets the flavour.
10.Remember to taste if well done. Goes well with basmati rice or chappatis or rotis. Enjoy.
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