Monday, April 28, 2008
Stir Fried Veggies - version 1
Ingredients
Broccoli - Florets 1 cup (100 gms)
Carrots - Julienned (100 gms)
Baby corn - Cut in half length wise (50 gms)
French bean - Cut into 1 inch pieces (50 gms)
Capsicum - cut into thin strips (either green or a mix of different coloured ones)
Garlic -1 tablespoon (chopped fine)
Olive oil - 1 tablespoon
Chilly flakes -1 teaspoon (adjust quantity if needed)
Salt as per taste
Method
Bring 500 ml of water to boil with a pinch of salt. Add the broccoli and let it boil for one minute. Add the baby corn, carrots and beans and boil for another minute. Remove from heat and drain the water.
Heat oil in a wok and add the chilly flakes and garlic. Stir fry till the garlic turns light brown, add the boiled veggies and stir fry on a high flame for 2 minutes. Season with salt, add the capsicum, mix well and remove from the heat.
Microwaved Eggs
A quick and easy snack/ breakfast option
Ingredients
Eggs - 4
Onion - 1 small one chopped finely (about 2 tablespoons)
Tomato - 2 tablespoons chopped
Capsicum - 2 tablespoons (chopped fine - you can use a mix of red, yellow and green ones)
Coriander leaves - 1 teaspoon finely chopped
Chicken Sausage - 1 (chopped into cubes) - optional.
Cheese - 1 tablespoon grated - optional
Salt and pepper as per personal preference
Method
Whisk the eggs along with the salt and pepper. Add all other ingredients and mix well. Pour this into a flat microwave safe container (preferable ceramic or glass). Microwave at 100% power for 4 minutes and then for 6 minutes at 80% power.
Let it stand in the microwave for 2 minutes before you serve it.
Ingredients
Eggs - 4
Onion - 1 small one chopped finely (about 2 tablespoons)
Tomato - 2 tablespoons chopped
Capsicum - 2 tablespoons (chopped fine - you can use a mix of red, yellow and green ones)
Coriander leaves - 1 teaspoon finely chopped
Chicken Sausage - 1 (chopped into cubes) - optional.
Cheese - 1 tablespoon grated - optional
Salt and pepper as per personal preference
Method
Whisk the eggs along with the salt and pepper. Add all other ingredients and mix well. Pour this into a flat microwave safe container (preferable ceramic or glass). Microwave at 100% power for 4 minutes and then for 6 minutes at 80% power.
Let it stand in the microwave for 2 minutes before you serve it.
Tuesday, January 8, 2008
Khattey Chaney (Spicy Chickpeas)
This one is for Jessie!
Ingredients
Kabuli/ Safed Channey (chick peas) - 250 gms
Tej Patta (bay leaves) - 4
Badi Elaichi (brown cardamom) - 4
Daal Chini (cinnamon) - 2 inch piece
Channa Masala - 2 tablespoons (any chana masala like mdh or everest brands etc)
Anardana (dry pomegrante seeds) powder - 1 tablespoon
Bhuna zeera powder (roasted cumin powder) - 1 tablespoon
Salt as per taste ( I usually put 1/2 a teaspoon)
Onions - 2 medium sized sliced fine
Tomato - 2 medium sized sliced fine
Ginger - 2 inch piece julienned
Green chillies - 4 chopped fine (optional)
Coriander leaves - chopped fine (optional)
Method
Wash and soak the chickpeas overnight. If you dont have the time to do that then soak them in hot water and leave aside for 2 hours.
Pressure cook the chickpeas for 15 minutes along with the bay leaves, cardamom and cinnamon. If you dont have a pressure cooker - boil the chickpeas till they are soft.
Drain the water and reserve (should be about 500ml).
Mash 1/4 of the boiled chickpeas. Add the dry masala and oil to the balance chickpeas and mix well.
Bring the reserved water to a boil and add the chickpeas. Mix well. Add half of the onions, tomatoes and green chillies and cook uncovered over a low flame for 10 minutes. Garnish with coriander leaves and the balance onions, tomatoes and green chillies.
Ingredients
Kabuli/ Safed Channey (chick peas) - 250 gms
Tej Patta (bay leaves) - 4
Badi Elaichi (brown cardamom) - 4
Daal Chini (cinnamon) - 2 inch piece
Channa Masala - 2 tablespoons (any chana masala like mdh or everest brands etc)
Anardana (dry pomegrante seeds) powder - 1 tablespoon
Bhuna zeera powder (roasted cumin powder) - 1 tablespoon
Salt as per taste ( I usually put 1/2 a teaspoon)
Onions - 2 medium sized sliced fine
Tomato - 2 medium sized sliced fine
Ginger - 2 inch piece julienned
Green chillies - 4 chopped fine (optional)
Coriander leaves - chopped fine (optional)
Method
Wash and soak the chickpeas overnight. If you dont have the time to do that then soak them in hot water and leave aside for 2 hours.
Pressure cook the chickpeas for 15 minutes along with the bay leaves, cardamom and cinnamon. If you dont have a pressure cooker - boil the chickpeas till they are soft.
Drain the water and reserve (should be about 500ml).
Mash 1/4 of the boiled chickpeas. Add the dry masala and oil to the balance chickpeas and mix well.
Bring the reserved water to a boil and add the chickpeas. Mix well. Add half of the onions, tomatoes and green chillies and cook uncovered over a low flame for 10 minutes. Garnish with coriander leaves and the balance onions, tomatoes and green chillies.
Garlic Methi Chicken
Ingredients
Chicken - 700 to 800 gms (cut in to medium sized peices)
Yoghurt - 200 gms
Garlic paste - 3 tablespoons
Red chilli flake - 1 teaspoon (adjust according to personal preference)
Kasuri Methi (dry fenugreek leaves) - 2 tablespoons
Onion - 2 medium sized (sliced fine)
Green Chillies - 2-3 slit into half (adjust according to personal preference)
Garam Masala - 1 Bay leaf, 2 Cardamoms, 4 Clove, 1 inch peice Cinamom
Oil - 2 tablespoons
Coriander leaves - for granishing (optional)
Method
Mix together the yoghurt, garlic paste, kasuri methi and red chilly flakes. Marinate the chicken in this for atleast 1 hour (longer if possible)
Heat oil in a pan or kadhai. Add the gram masala, then the onions and green chillies. Add salt as per taste. Fry till the onions turn light brown.
Add the chicken along with the marinade and stir fry till the chicken changes colour. Then cover cooked (stir occasionally). Add a little water if needed (use as little water as possible). Garnish with coriander leave before serving.
Variation
You can uses 2 table spoons of tomato puree in the marinade. Use ghee or butter to fry the onions. (turns out kind of like a butter chicken preparation).
Chicken - 700 to 800 gms (cut in to medium sized peices)
Yoghurt - 200 gms
Garlic paste - 3 tablespoons
Red chilli flake - 1 teaspoon (adjust according to personal preference)
Kasuri Methi (dry fenugreek leaves) - 2 tablespoons
Onion - 2 medium sized (sliced fine)
Green Chillies - 2-3 slit into half (adjust according to personal preference)
Garam Masala - 1 Bay leaf, 2 Cardamoms, 4 Clove, 1 inch peice Cinamom
Oil - 2 tablespoons
Coriander leaves - for granishing (optional)
Method
Mix together the yoghurt, garlic paste, kasuri methi and red chilly flakes. Marinate the chicken in this for atleast 1 hour (longer if possible)
Heat oil in a pan or kadhai. Add the gram masala, then the onions and green chillies. Add salt as per taste. Fry till the onions turn light brown.
Add the chicken along with the marinade and stir fry till the chicken changes colour. Then cover cooked (stir occasionally). Add a little water if needed (use as little water as possible). Garnish with coriander leave before serving.
Variation
You can uses 2 table spoons of tomato puree in the marinade. Use ghee or butter to fry the onions. (turns out kind of like a butter chicken preparation).
Monday, January 7, 2008
French Beans with Garlic
This one came from a dear friend Uma
Ingredients
French Beans - 250 gms (chopped as finely as possible)
Garlic - 4 large cloves (crushed)
Whole Red Chillies - 4
Oil - 2 tablespoons
Salt as per taste
Method
Heat oil in a wok. Reduce heat and add the red chillies and garlic. Stir fry till the garlic is light brown. Add the beans & salt and stir fry on a high flame (stir constantly) for 3 minutes.
PS: Do not cook covered as the beans get really soggy!
Ingredients
French Beans - 250 gms (chopped as finely as possible)
Garlic - 4 large cloves (crushed)
Whole Red Chillies - 4
Oil - 2 tablespoons
Salt as per taste
Method
Heat oil in a wok. Reduce heat and add the red chillies and garlic. Stir fry till the garlic is light brown. Add the beans & salt and stir fry on a high flame (stir constantly) for 3 minutes.
PS: Do not cook covered as the beans get really soggy!
Thursday, December 20, 2007
Potato Curry (Rasedaar Aloo)
This one came from 'Dida' my maternal grandmother.
Ingredients
Potatoes - 500gms (boiled and diced into cubes)
Tomatoes - 4 large ones (pureed in a blender)
Jeera (Cumin seeds) - 1 teaspoon
Hing (Asafoetida) - 1/4 teaspoon
Haldi (tumeric powder) - 1/2 teaspoon
Red chilly powder - 1/2 teaspoon
Salt as per taste
Water - 250 ml
(Mix the salt, tumeric & red chilly powder in water and set aside)
Oil - 1 tablespoon
Chopped Coriander - 1 tablespoon
Method
Heat oil in a wok (karahi) add the jeera and then the boiled potatoes. Stir fry the potatoes for 2 minutes.
Add the pureed tomato and asafoetida to the potatoes. Stir well and let it cook for 2 minutes. Add the salt, tumeric & red chilly mixture and let it cook covered for 8 minutes on a low heat.
Add the coriander before serving.
Goes best with puris!
Ingredients
Potatoes - 500gms (boiled and diced into cubes)
Tomatoes - 4 large ones (pureed in a blender)
Jeera (Cumin seeds) - 1 teaspoon
Hing (Asafoetida) - 1/4 teaspoon
Haldi (tumeric powder) - 1/2 teaspoon
Red chilly powder - 1/2 teaspoon
Salt as per taste
Water - 250 ml
(Mix the salt, tumeric & red chilly powder in water and set aside)
Oil - 1 tablespoon
Chopped Coriander - 1 tablespoon
Method
Heat oil in a wok (karahi) add the jeera and then the boiled potatoes. Stir fry the potatoes for 2 minutes.
Add the pureed tomato and asafoetida to the potatoes. Stir well and let it cook for 2 minutes. Add the salt, tumeric & red chilly mixture and let it cook covered for 8 minutes on a low heat.
Add the coriander before serving.
Goes best with puris!
Aloo ki Sabzi (bengali - bati chorchori)
This one came from 'Laldi' my great-grandmother.
Ingredients
Potato - 2 large one (about 300 gms), Chopped into small cubes
Kalonji (Nigella seeds) - 1/2 teaspoon
Onion - 1 medium one diced fine
Green chillies - 2/3 sliced
Haldi (Tumeric powder) - 1/2 teaspoon
Red chilly powder - 1/2 teaspoon
Salt - as per taste
Vegetable oil/ Ghee (clarified butter) - 1 tablespoon
Mustard oil - 1 teaspoon
Water - 1 cup (approx 100ml)
Method
Heat the oil/ ghee in a wok (karahi), reduce the heat and add the kalonji, green chilly and onion. Stir fry for 2 minutes. Add the potatoes and stir fry for 2 minutes.
Mix the salt, turmeric & red chilly in water and add the the wok. Stir to enure it is mixed well
Cover cooked on low heat for 10 - 12 minutes (till the potatoes are done). Stir occasionally. Cook without the lid till most of the liquid is dry. Add the mustard oil and mix well just before you take it off the heat.
Ingredients
Potato - 2 large one (about 300 gms), Chopped into small cubes
Kalonji (Nigella seeds) - 1/2 teaspoon
Onion - 1 medium one diced fine
Green chillies - 2/3 sliced
Haldi (Tumeric powder) - 1/2 teaspoon
Red chilly powder - 1/2 teaspoon
Salt - as per taste
Vegetable oil/ Ghee (clarified butter) - 1 tablespoon
Mustard oil - 1 teaspoon
Water - 1 cup (approx 100ml)
Method
Heat the oil/ ghee in a wok (karahi), reduce the heat and add the kalonji, green chilly and onion. Stir fry for 2 minutes. Add the potatoes and stir fry for 2 minutes.
Mix the salt, turmeric & red chilly in water and add the the wok. Stir to enure it is mixed well
Cover cooked on low heat for 10 - 12 minutes (till the potatoes are done). Stir occasionally. Cook without the lid till most of the liquid is dry. Add the mustard oil and mix well just before you take it off the heat.
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