Tuesday, August 30, 2011

Chicken with Beans in Tomato Sauce

A healthy preparation of chicken with the beans. I have used here the canned beans, so they were already cooked. You will love the red hot gravy of this dish. 

Ingredients :

1. All purpose flour (maida)- 2 tbs
2. Salt to taste
3. Black pepper powder- 1 tsp
4. Boneless chicken- 4 pieces
5. Onion- 1 small
6. Garlic- 3 cloves
7. Green chilly- 2
8. Red chilly powder- 1 tsp
9. Cherry tomato- 6
10. Chicken stock- 1 cup
11. Sugar- 1 tsp
12. Beans in tomato sauce- 1/2 cup
13. Olive oil

Procedure :

Mix the maida , salt and black pepper in a bowl and coat the chicken pieces with this mixture. 

Heat 2 tbs oil in a pan and add the chicken pieces , fry all the sides of the chicken pieces over low flame until they turn light brown.

Remove the pieces and add thinly chopped onion , green chilly and garlic to the pan. Add more oil if needed. Fry the onions till they turn a little brown. Add red chilly powder , chopped tomato , sugar , salt and chicken stock to it. Cover the pan and let it get cooked for 3 to 5 minutes. Now add the chicken pieces and the beans to it and cover the pan. Cook it over low flame for another 7 to 8 minutes. Turn off the gas and serve the red hot chicken with beans in tomato sauce.

Don't forget to participate in my ongoing event What's On Your Kebab Platter to win a gift.

Monday, August 29, 2011

Mango Rice

This khatta rice used to be a part of our Summer lunches. A nice blend of tastes of raw mango with peanuts. It is a very easy recipe yet a perfect lunch option. You don't even need anything else with it as side dish except from Curd and a spicy pickle.

Ingredients :

1. Long grain rice- 1 cup
2. Raw mango- 1
3. Green chilly- 2
4. Turmeric powder- 1/2 tsp
5. Salt to taste
6. Peanuts- 1/2 cup
7. Mustard seeds- 1/2 tsp
8. Ghee- 1 tbs
9. Hing (asafoetida)- 1/2 tsp
10. Cumin powder (roasted)- 1/2 tsp
11. Curry leaf- 10
12. Oil
13. Urad daal- 1/2 cup

Procedure :

Soak the rice in water for half an hour. Meanwhile , make small thin slices of the raw mango. Heat 3 to 4 tbs oil in kadhayi and fry the peanuts until they turn brown. In the same oil fry the urad daal until they turn brown. In a separate kadhayi heat 2 tbs oil and add mustard seeds , curry leaf. When they are fried properly , add the mango pieces and turmeric , hing , green chilly , cumin powder and a little salt. Let them get fried properly for 3 to 4 minutes. Add the fried peanuts to it and cook for another 2 to 3 minutes. Cook the rice separately and keep them aside. Now add the rice to the peanut mixture. Slowly mix everything without breaking the rice grains. Adjust salt level and heat the rice for 1 to 2 minutes. Then add the ghee to the rice. If needed you can add lemon juice but that will add extra sourness to the Mango rice.

Sending this to the My favorite dish event.

Thursday, August 25, 2011

Chicken and Mushroom Kebabs with Olive Paste

In this kebab recipe you will find a nice twist of the ingredients used. The boiled broccoli and the green olives together worked wonder as a kebab marinade. My husband simply loved it and he was a little disappointed that I did not make a plate full of kebab for him.

Ingredients :

1. Chicken- 2 medium boneless pieces
2. Garlic- 3 cloves
3. Broccoli- 1/2 cup
4. Green olives- 4
5. Lemon juice- 1 tbs
6. Olive oil- 2 tbs
7. Black pepper powder- 1/2 tsp
8. Mushroom- 3 to 4 pieces
9. Salt to taste
10. Bhuna garam masala- 1/4 tsp

Procedure :

Make some small cuts in the chicken pieces. Cut the mushrooms into halves. Grind garlic , olive and boiled broccoli together. Marinate the chicken and mushroom pieces with this paste and add salt , pepper , lemon juice , garam masala and oil. Keep this in refrigerator for more than 4 hours. 

Now grease the grill rack of your microwave oven and place the chicken and mushroom pieces. Grill for 8 minutes and turn the other side of the pieces and grill again for another 8 minutes or until the chicken is done. Serve your Kebabs hot.

You can serve the kebabs with green chutney. That will compliment the kebabs.

Wednesday, August 24, 2011

Chicken In Coconut Milk

I did not know that coconut gravy can be so tasty!! I mean we are all used to normal chicken curry , but if you replace water with the coconut milk in the same curry , it works wonder. Thank god that I had the coconut milk packet in my refrigerator and I wanted to get rid of it.......that is why this recipe came into my mind :)

Ingredients :

1. Boneless chicken- 6 to 7 pieces
2. Onion- 1
3. Garlic paste- 1 tsp
4. Ginger paste- 1/2 tsp
5. Red dry chilly (deseeded)- 2
6. Turmeric powder- 1/4 tsp
7. Red chilly powder- 1 tsp
8. Coconut milk- 1 cup
9. Salt to taste
10. Bhuna garam masala- 1/2 tsp
11. Oil
12. Lemon juice- 1/2 tsp

Procedure :

First make a smooth paste of the onion. Heat 2 large tbs oil in a non stick kadhayi and add the ginger-garlic paste to it. Fry them until they turn a little brown and start sticking to the base. Add the onion paste to it. Cover and let it cook over low heat. After 5 minutes add the chicken pieces and one chopped red chilly. Add garam masala , red chilly powder and turmeric. Mix well and let the mixture gets dried up a little more. Cover the kadhayi for another 5 to 7 minutes. When the onion paste will turn brown , add coconut milk to it and salt.

Cover and cook over low flame for 10 to 15 minutes until the chicken is done. Check the salt level and add the lemon juice to it. Chop the other red chilly and decorate the chicken dish with it. Serve it hot with rice or naan.

Tuesday, August 23, 2011

Wasabi Prawn

After a long time I made some prawn dish yesterday. I had eaten this dish earlier and liked it a lot. I tried to make my own Wasabi Prawn recipe according to my taste and it turned out simply awesome. Just try it , you will love the flavors of fruits with the mayonnaise sauce.

Ingredients :

1. Prawns (large)- 10
2. Cornflour- 2 tbs
3. Salt to taste
4. Black pepper powder- 1/4 tsp    
5. Biscuit crumb- 1/2 cup
6. Butter- 1/2 tsp
7. Parsley- 1/2 cup
8. Spring onion- 1 large tbs
9. Sugar- 1/4 tsp
10. Raw mango- 1
11. Pineapple- 2 round slices
12. Worcestershire sauce- 1/2 tsp
13. Mayonnaise- 1 1/2 tbs
14. Lemon juice- 1 tsp
15. Milkmaid- 1 tsp
16. Oil

Procedure :

Wash and pat dry the prawns. In a bowl mix cornflour , salt and pepper and add very little water to make a thick batter. Marinate the prawns in that batter for 10 to 15 minutes. Meanwhile mix the butter with the biscuit crumb and crush the crumbs well with your hand. Heat oil in a kadhayi. Roll the prawns in the crumb and deep fry in the oil. Since , prawn tastes good when it is tender and juicy , do not over fry the prawns ( I had used the processed prawns). Fry them until they turn golden brown in color. Remove the prawns and keep them on paper napkin.

Now heat 1 tbs oil in a pan and add chopped spring onion , parsley to it. Season it with a little salt , pepper and Worcestershire sauce. Just saute it for a minute or two. Remove it from the pan.
In a separate pan add slices of raw mango (peeled) and pineapple pieces. Add a dash of water and the sugar. Cover the pan and cook it over low flame. Cook until the mango turns a little tender. Do not over cook it or else the mango will be sticky and messed up.
In a bowl mix mayonnaise , milk maid and lemon juice and mix well. Your mayonnaise sauce is ready.
In a plate place the mango and pineapple pieces alternately and keep the prawn pieces on them. Pour the mayonnaise sauce on the prawns and add the parsley mixture to it. Your Wasabi Prawn is ready to be served.

Sending this to the event Joy from fasting to feasting.

Monday, August 22, 2011

Chicken in Strawberry and Red wine Sauce

Recently I have started using wine in my recipes. Though I was a bit worried about the taste , but it has not let me down yet :)

Ingredients :

1. Chicken- 2 medium boneless pieces
2. Orange juice- 2 tbs
3. Lemon juice- 1 tbs
4. Salt to taste
5. Black pepper powder- 1 tsp
6. Bhuna garam masala- 1/4 tsp
7. Potato (boiled)- 2
8. Olive oil
9. Worcestershire sauce- 1/2 tsp
10. Broccoli (boiled)- 1 cup
11. Milk- 1/4 cup
12. Cheese- 1 tbs

For the Sauce :

1. Mushroom- 1/2 cup
2. Red wine- 1/2 cup
3. Chicken stock- 3 tbs
4. Strawberry sauce- 1 tbs

Procedure :

Mix the lemon juice , orange juice , salt , pepper , garam masala and one tsp oil in a large bowl. Marinate the chicken pieces in this. Make some small cuts in the chicken pieces so that they absorb more and more flavors. Keep them in refrigerator for around 3 hours. 

Now heat 1 tbs olive oil in a flat surfaced non stick pan. When the oil is a little smoky , add the chicken pieces to it. Fry them on low heat until they turn brown from all the sides. Keep brushing the chicken pieces with the marinade time to time (this will provide moisture to the pieces). When they are done , remove them and keep aside.
Now mash the boiled potatoes and 2 to 3 broccoli together and add them to the pan. Let them soak the marinade a little and sprinkle a little salt and pepper. After 2 minutes of cooking , add the cheese , Worcestershire sauce and milk to it. Let the cheese get mixed well. When the milk gets dried up a little , remove the potato mixture from the pan.

To make the sauce , first add 1 tbs oil in the pan and add finely chopped mushrooms to it. Fry them for a while until the mushroom leaves water. Next add the remaining chopped broccoli , red wine , chicken stock , a little salt for seasoning. Cook it until the sauce reduces to almost half. Add the strawberry sauce and mix well. Turn off the gas. 

Serve the chicken on the bed of the potato mixture with the sauce on top of it.

Do participate in the ongoing event What's On Your Kebab Platter to win a giveaway.

Friday, August 19, 2011

Jackfruit Seeds Tikki

This was a truly delicious tikki I have ever had. Even my hubby could not stop finishing his plate fast and then looking over my plate. As potato is the main ingredient in any tikki , same is here but the best part was the jackfruit seeds and the masala used in it.

Ingredients :

1. Potato (boiled)- 2
2. Jackfruit seeds- 10
3. Salt to taste
4. Aamchur powder- 1 tsp
5. Curry leaf- 10
6. White pepper powder- 1/2tsp
7. Green chilly (chopped)- 1
8. Onion (chopped)- 2 tbs
9. Cumin seeds- 1/2 tsp
10. Ajwain (carom seeds)- 1/2 tsp
11. Bread crumb- 1 cup
12. Cornflour- 2 tbs
13. Oil

Procedure :

First remove the white skin of the seeds. Its a very tedious job , but be patient. Pressure cook the seeds with a little salt. Remove the cooker after three whistles. Now remove the brown skin of the seeds and cut them into small chunks. Mash the boiled potatoes in a bowl. Add cumin , pepper , aamchur , chilly , onion , salt , carom seed , jack fruit seeds and fried curry leaves. Now in this recipe I have used some dried curry leaves and fried them in one tbs oil till they turned really crunchy. Mix everything well. 

Make a thick batter of the cornflour with a little water. Heat 3 tbs oil in a flat surface pan. Make tikki from the potato mixture and dip them into the cornflour batter and then roll them over the bread crumb. Shallow fry the tikkis (both the sides until golden brown). Serve them hot with your favorite chutney.

Participate in my blog event What's On Your Kebab Platter to win a gift.
Sending this to the event....Dish name starts with J. Sending this to the event Let's Cook.

Sending this to the event Joy from fasting to feasting.

Sweetcorn Potato Nuggets

This is the first nugget that I had made in my earlier days of cooking. But I forgot completely about this recipe until today, when I saw the pictures of the nuggets in my album. Though its a very easy recipe , but you will have to be careful as the nuggets are made up of cheese and when you deep fry cheese , they generally tend to burst a lot. So a little tricky nuggets , I will say.

Ingredient :

1. Potato- 3
2. Sweetcorn- 1 cup
3. Cheese (shredded)- 1 cup
4. Black pepper powder- 1 tbs
5. Salt to taste
6. Cornflour- 3 large tbs
7. Breadcrumbs- 2 cup
8. Oil for deep frying
9. Green chilly (chopped)- 2

Procedure :

Boil the potato and sweetcorn. Peel the skin of the potato and mash them in a large bowl. Add the sweetcorn and salt , pepper , green chilly , cheese and mix well. Add little water to the cornflour to make a thick batter. Heat oil in a kadhayi for deep frying. Make small tikkis from the potato mixture and dip them into the cornflour batter well. Then roll them over breadcrumbs. Fry them in oil until they turn golden brown in color. Keep them on paper napkin to remove excess oil. Serve the nuggets hot with tomato ketch up.

Thursday, August 18, 2011

Tok daal Recipe (Khatta Daal)

Tok daal is my dad's hot favorite during the Summers. He insists my mom to make tok daal or khatta daal every alternate day as he says that sourness of raw mango helps us fight the scorching heat outside. You can use any daal for this , but the main ingredient for it is Raw Mango , which you have to choose very carefully. The taste of the daal comes from the sourness of mango.

Ingredients :

1. Masoor daal (soaked in water for 10 minutes)- 1 cup
2. Raw mango- 1
3. Salt to taste
4. Turmeric powder- 1/4 tsp
5. Red chilly powder- 1/2 tsp
6. Hing (Asafoetida)- 1/4 tsp
7. Cumin seeds- 1 tsp
8. Kasuri methi (dry)- 1 tsp
9. Oil
10. Mustard seeds- 1/4 tsp

Procedure :

Peel the mango and chop it into small cubes (do not make the pieces too small or else they will be totally mashed). Heat oil in pressure cooker and fry the mango pieces with salt  red chilly powder and turmeric powder for a minute. Add the daal to it and add water up to your desired level. Check the salt and cover the lead of the cooker. Pressure cook the daal on high flame until one whistle. When the daal is done , let the steam come out completely. After that heat your tadka pan and add 1 tbs oil , hing , kasuri methi , cumin and mustard seed. The cumin will start spluttering , after the kasuri methi changes its color , turn off the gas and add the tadka to the daal. Mix it well. You Tok daal is ready.

This daal tastes better with hot rice.

Porc Poivre (Pepper Pork)

This is the first time I have tried something with pork at home. I was not very comfortable with raw pork hence , I bought a canned , processed pork and worked on it to make this dish.

Ingredients :

1. Pork (canned)- 4 medium size cubes
2. Black pepper powder- 2 tbs
3. Salt to taste
4. Mutton masala powder- 1 tbs
5. Roasted cumin powder- 1 tbs
6. Oil

For the sauce :

1. Red wine- 1/4 cup
2. Water- 1/4 cup
3. Salt- a pinch

Procedure :

Since I have used canned pork , it was already cooked. That made my job a little easy. In a bowl mix salt , pepper , cumin powder and mutton masala powder and 1 tsp oil. Now mix the pork pieces and cover the pork pieces with the mixture from all side. Keep it aside for 10 minutes. Now heat 2 tbs oil in a flat surface pan and when the oil is hot , add the pork pieces one by one. Fry them till they turn dark brown in color from all sides. This will not take more than 10 minutes. When pork pieces are fried , remove them and keep on a napkin. In the same leftover oil add the wine and water. Sprinkle the salt and mix it well. Cook it until it reduces and thickens a little. Turn off the heat. Pour the sauce over the pork pieces and serve your Porc Poivre hot.

Do participate in the ongoing event What's On Your Kebab Platter and win a gift.

Wednesday, August 17, 2011

Potato Rice

This is a simple form of vegetarian potato rice. A very easy recipe and a healthy one too. You can serve this rice with curd and pickle.

Ingredients :

1. Long grain basmati rice- 1 cup
2. Potato- 1 large
3. Broccoli- 1/2 cup
4. Peas- 1/2 cup
5. Salt to taste
6. Cumin seeds- 1/2 tsp
7. Turmeric powder- 1/4 tsp
8. Green chilly- 2
9. Hing (asafoetida)- 1/4 tsp
10. Cumin powder- 1/2 tsp
11. Bhuna garam masala- 1/4 tsp
12. Oil

Procedure :

Soak the rice in water for half an hour and meanwhile chop the potato into small pieces. Boil the broccoli in water for 4 to 5 minutes. Heat 2 tbs oil in a kadhayi and fry the potato. Add cumin seeds and chopped green chilly. Fry it for 3 to 4 minutes and add broccoli , turmeric , cumin powder , hing , garam masala , salt and peas. Let all the masala get dried up a little. Add a little water and cover the kadhayi so that the potatoes get cooked. When the potatoes are done , remove the cover of the kadhayi and let the water evaporate.
Heat a deep bottom kadhayi and add 1 tsp oil to it. Drain the water from the rice and fry the rice for a minute. Add water up to the level of the rice and add a pinch of salt. Cover the kadhayi and let the rice get cooked. When the rice is done , drain the excess water from it and add it to the potato mixture. Mix everything lightly so that the rice grains do not break. Your healthy potato rice is ready to be served.

Sending this post to the event Rice recipes.
Do Participate in the ongoing event of my blog What's On Your Kebab Platter and win a gift.

Til Ke Laddoo

Though I am a big fan of til ke laddoo , I never tried to make them at home before. I don't like the jaggery version of the laddoo's as it feels more sticky and a little extra sweet to me. Hence , I have made the laddoo with sugar only.

Ingredients :

1. Sesame seeds (til)- 1 cup
2. Powdered sugar- 1 cup
3. Milk powder- 1 cup
4. Milk- 3 tbs

Procedure :

Now you must be wandering , why have not I used mawa. The simple reason is that I had a packet of dry milk powder in my store from a long time , so I wanted to make use of it. Instead of using store bought mawa , I made my own. In a bowl take the milk powder and add the milk to it. Now knead this properly and soon you will get a hard dough just like mawa. Wrap it in a cloth tightly and keep it in refrigerator for 2 hours and your mawa is ready.
Now grate the mawa and keep it aside. In a kadhayi dry roast the sesame seeds until they turn a little brown and start popping out. Let it get cooled and grind it. Next dry roast the mawa until it turns a little brown , keep stirring it or else it will stick to the bottom of the pan.

Now mix the sesame seeds , sugar and roasted mawa. The mixture is ready for the laddoo. Grease your palm with a little ghee and make small balls from the mixture while its still warm.
Since I have used milk in it , I had to keep the laddoo in refrigerator. 

Tuesday, August 16, 2011

Creamy Red Bell Pepper Bowl

This recipe is a fusion one and I have used minimal sauces and masala powders for it. So this dish has its very own tastes , no over powering ingredient.

Ingredients :

1. Red capsicum-2
2. Onion- 2 large tbs
3. Garlic- 3 cloves
4. Chicken sausage- 3
5. Cherry tomato- 4
6. Baked beans in tomato juice- 2 tbs
7. Coriander leaf- 2 tbs
8. Long grain rice- 1/4 cup
9.Salt to taste
10. Cumin powder- 1/4 tsp
11. Cream- 2 tbs
12. Oil
13. Black pepper powder- 1/2 tsp
14. Cheese (grated)- 1 tbs

Procedure :

Cut the bell peppers into two equal halves and remove the seed parts of it. Now apply a little oil on the outer skin of the bell peppers. Roast them over gas burner for 2 minutes. Now cool them and apply a little oil inside and grill them in microwave for 5 minutes. Meanwhile cook the rice with a little salt. Do not over do the rice , let it be a little hard. Keep it aside. 

Heat oil in a pan and add chopped onion , garlic to it. Fry until the onion turns brown. Remove them from the pan and add finely chopped sausages to it. Sprinkle salt on them and fry both the sides of the sausages until they turn brown. At the end add few chopped coriander leaf and the beans , pepper , cumin powder , salt , cream and cherry tomato. Cook this mixture for another 2 minutes and turn it off. 

Now fill up the bell pepper with the rice and the sausages mixture. On top add some coriander leaves and the grated cheese. Grill them for another 2 minutes or till the cheese melts. Do not use too much cheese or else it will over shadow the other ingredients. Your creamy red bell pepper bowl is ready to be served.

The lightly roasted bell pepper with the creamy filling inside tastes awesome.
Sending this to the event Joy from fasting to feasting.
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