Thursday, January 31, 2013

Drool's special Uppuma





 Uppuma

Ingredients

Semolina (rava)-2 cups
Onion- 1 medium, finely chopped
Ginger- a small piece chopped
Maggi chicken cube - 1 no (optional)
Green chilies- 2  chopped
Water-3 1/2 cups
Turmeric- 1/4 tsp
Potato- 2 small, chopped into cubes
Urad daal- 3tbsp
Toor daal- 2 tbsp
Salt -to taste.

Method
  • Dry roast semolina in a nonstick pan for about 8-10 minutes. 
  • Transfer to a bowl when done and set aside to cool.  
  • Heat 2 tbsp oil in a pan, add urid dal and toor dal. Saute until it turns light brown.Then add the ginger, green chilies, turmeric and chopped onions and saute until onion turns light brown.  
  • Add chopped potatoes and stir fry for 8-10 minutes cooking on low flame.  
  • Mix chicken cube in 1/2 cup warm water and add along with remaining 3 cups water (this step is optional). 
  • Increase the flame and once the water boils add required salt along with roasted semolina, mix well and make sure that no lumps are formed. 
  • Close the lid and cook for about 3-5 mts in low flame. 
  • Serve with banana and pappad or curry of your choice.  

You can make your breakfast healthier by adding chopped carrot, green peas or any vegetable of your choice.



Wednesday, January 30, 2013

Grilled Veggies


Grilled Veggies
Ingredients
Onions – 25 g
Bell peppers – 25 g
Tomato – 25 g
Cumin powder – ½ tsp
Yoghurt – 200 g
Tomato ketchup – 100 g
Oil – for brushing
Chaat Masala – for seasoning
Salt and freshly ground pepper
Method
  • Cut the vegetables into large chunks. Mix together cumin powder, yoghurt and ketchup, and season. Marinate vegetables for at least 2 hours.
  • Meanwhile, soak wooden skewers in water for at 30 minutes. Remove from water and skewer all vegetables.
  • Brush a little oil on vegetables and grill until cooked through and slightly charred on edges. Sprinkle chaat masala over and serve hot with a dip.


Recipe courtesy: Friday magazine(with slight changes)

Sunday, January 27, 2013

One Pot Chicken


Sudden arrival of guests?  Running short of time? Lazy day for doing cutting and chopping...but still craving to eat something spicy and delicious…..?

Well, here’s the recipe that you are looking out to…an easy chicken dish that doesn’t require any cutting or chopping, not even do have the mess of washing up a number of dishes as this chicken is cooked in just one vessel!!!!!


One Pot Chicken
Ingredients
Chicken – 1 kg cut into medium sized pieces
Ginger-Garlic paste – 1 Tbsp(use the readymade store bought one for those lazy daysJ)
Kashmiri chilli powder – 1 Tbsp
Turmeric powder – ¼ tsp
Pepper powder – 1 tsp
Soya sauce – 1 Tbsp
Salt
Oil/ Coconut Oil – 2 Tbsp
Tomato Ketchup – 1 Tbsp
Garam Masala powder – ½ tsp
Method
  • In a pressure cooker marinate the chicken with ginger-garlic paste, chilli powder, turmeric powder, pepper powder, soya sauce, salt and leave for 5 minutes.
  • Close the cooker, put on the whistle and cook on medium heat until the cooker gives off one whistle.
  • Once the steam is released open the cooker and add the oil, tomato ketchup and garam masala powder and cook on high flame stirring continuously until the water evaporates and the masala coats the chicken well. (If you are using the small deep cooker and not the pan type one, you can transfer the chicken into a wide non-stick pan and do the roasting so that there is enough space for stirring and frying)
  • Now the quick one pot chicken is ready to serve.



Saturday, January 26, 2013

Cluster Beans Stir Fry


Kothamara mezhukupurati / Cluster Beans Stir Fry
Ingredients
Cluster Beans / Kothamara – 300gms washed and cut into 1 inch pieces
Onion – 1 large chopped roughly
Green Chillies – 2-3 chopped
Curry Leaves – 1 sprig
Corriander powder – ½ tsp
Turmeric powder – ¼ tsp
Salt
Oil – 2-3 Tbsp
Method
  • Heat oil in a kadai.
  • Add the onions, green chilies and curry leaves and sauté well until the onion turns translucent.
  • Add the turmeric powder and coriander powder. Sauté for a minute and then add the cluster beans. Add the required amount of salt and cover and cook on low flame until the beans are well cooked.
  • Once cooked, open the lid and stir fry for a few minutes and off the flame.
  • Serve this as a side dish with rice or can be had with chappati.


Monday, January 21, 2013

Egg Roast


Egg roast
Ingredients
Boiled eggs-4
Onion-2 sliced
Ginger paste-1 tsp.
Garlic paste-1 tsp.
Tomato-1 big, boiled and mashed
Chili powder-2 1/2 tsp.
Coriander powder-1 1/2tsp
Turmeric powder-1/4 tsp.
Garam masala powder-1/2 tsp.
Curry leaves-1 sprig
Oil-2 tbsp      
Method
  • Heat 2 tbsp. oil in a non-stick pan and sauté onions until dark brown.
  • Add ginger garlic paste, curry leaves and stir for a minute or until the raw smell goes off.
  • Add mashed tomato and continue stirring until oil starts to appear on top.
  • Add chilli powder, coriander powder, turmeric powder, garam masala and continue stirring for 2-3 minutes.
  • Pour in ¼ - ½ cup water to make thick gravy.
  • Once it boils, add eggs and cook for a minute.
  • Turn off the flame when the eggs are well coated with gravy.
  • Serve hot with appam, idiappam or chapatti. 

Sunday, January 20, 2013

Bread Gulab Jamun


Bread Gulab Jamun
Ingredients
For the jamuns
Bread slices – 3
Milk – 1/3 cup
Milk powder – 1 cup
Oil/ghee – for frying
For the syrup
Sugar – 2 cups
Water – 1 cup
Cardamom – 2
Method
  • In a pan boil the sugar with the water until the sugar is dissolved. Crush the cardamoms slightly and add to the sugar syrup. Off the flame and keep the syrup separate.
  • Cut of the edges of the bread and soak it in the milk(add the milk little by little; maybe the whole amount of milk may not be required; depends upon the size of the bread).
  • Add the milk powder to the soaked bread and knead well to form a sticky dough.
  • Rub some oil onto your palms and make small balls out of the dough and keep separate.
  • Heat oil in a deep bottomed pan. Deep fry the balls until it attains a nice golden brown colour. Remove the balls from the oil and add it to the prepared sugar syrup.
  • Let the jamuns soak in the syrup for an hour or two and then relish it as such or with a scoop of vanilla ice-cream.


Monday, January 14, 2013

Soya curry


Soya curry
Ingredients
Soya chunks – 250 gms
Onion – 1 sliced
Garlic chopped  - 1 Tbsp
Ginger chopped – 1 tsp
Tomato – 1 big chopped
Green chillies – 2 slit lengthwise
Turmeric powder – ½ tsp
Chilli powder – 1 tsp
 Corriander powder – 1 tsp
 Garam masala powder – ½ tsp
Soya sauce – 1 tsp
Tomato ketchup – 1 Tbsp
 Chilli sauce – 1 tsp
Pepper powder – ½ tsp
Curry leaves – 1 sprig
Thin coconut milk – 1 cup
Thick coconut milk – ½ cup

Oil – 3Tbsp + 2 tsp


Method
  • Boil the soya chunks in salted water until it doubles in size. Drain out the water and wash under cold water. Squeeze out the water from the chunks.
  • Heat a 2 tsp of oil in a non-stick frying pan and sauté the chunks until it starts to brown on the sides. Remove from flame and keep separate.
  • Heat a little (3Tbsp) of oil in a pressure cooker. Add the sliced onion, green chillies, garlic, ginger and curry leaves and sauté well until the onion turns light brown.
  • Add the turmeric, chilli, coriander, garam masala powders and sauté well.
  • Add the tomatoes, mix and continue sauteing until the tomatoes get mashed and oil layer comes up.
  • The sautéed soya chunks can now be added. Mix well and drip in the tomato ketchup, chilli sauce and soya sauce.
  • Pour in the thin coconut milk, mix and close the cooker, put on the weight and set the flame to medium.
  • Once the cooker gives off one whistle off the flame and let the cooker remain as such until the steam goes off by itself.
  • Open the cooker, switch on the flame and pour in the thick coconut milk and pepper powder. Once it starts to boil off the flame and serve hot with hot phulkas, chappathis or jeera rice.

Thursday, January 10, 2013

Chicken/ Veg and Cucumber sandwich


Chicken/ Veg and Cucumber sandwich
Ingredients
Bread slices – 8
Cucumber – 1 diced small
Chicken fillet – 1 breaded chicken fillet or 2 or 3 chicken nuggets(you readily get to buy frozen ones)
Or
Vegetable nuggets or vegetable cutlet – 2 or 3
Mayonnaise – 1 Tbsp
Mustard sauce – 1 tsp
Pepper – a pinch
Salt – a pinch
Sugar – ¼ tsp
 Tomato ketchup – 1 tsp
Butter – 1 tsp
Method
  • Fry the chicken/ veg nuggets/ fillets/cutlets and chop it into small bits.
  • Take a mixing bowl and add the chopped nuggets/ fillet/cutlet, cucumber, mayonnaise, ketchup, mustard sauce, pepper, salt , sugar and mix well.
  • Spread out this mixture on 4 bread slices and cover with the other 4 slices to make 4 sandwiches.
  • Brush the outer sides of the sandwich with a little butter and toast them in a sandwich maker and serve with ketchup.

This will make a great tiffin for school going kids.

*For those who don’t want to use butter can omit it or use olive oil instead.

Duck Piralan


Duck Piralan
Ingredients
Duck: 1kg, cut into small pieces
Onion: 3 large, chopped
Garlic: 5-6 cloves, chopped
Ginger: 1”piece finely chopped
Green chilli: 3
Curry leaves: 3 sprigs
Tomato: 2 medium, chopped
Chilli powder: 1tsp
Coriander powder: 2tbsp
Garam masala: 1 tbsp.
Pepper powder: 2tbsp
Vinegar: 1 tsp.
Turmeric powder: 1/2tsp
Salt: as required
Coconut oil: 3-4 tbsp.

Method

  • Cook the duck in a pressure cooker, with salt and turmeric powder until the cooker gives off 1 whistle.
  • Transfer duck to another vessel and in the same pressure cooker heat 3-4 tbsp. of oil and sauté onions until lightly browned. At this stage add chopped ginger, garlic, green chillies and curry leaves.
  • Continue sauting until the raw smell of the ginger and garlic goes and the onion turns dark brown.
  • Reduce flame; add chilli powder, coriander powder, pepper powder, garam masala and sauté for 1-2 minutes.
  • Add chopped tomatoes, vinegar and continue sautéing until the tomatoes are mashed.
  • Now add the cooked duck, seal the cooker and cook for 2-3 whistles (cooking time varies depending on the type of duck- tender duck gets cooked by 1 or 2 whistles).
  • Open the cooker and boil until the gravy attains a thick consistency.

*To make the dish spicier, you can increase the amount of pepper powder.

Monday, January 07, 2013

Christmas Fruit Cake


Christmas fruit cake
Ingredients

For soaking
Chopped walnuts: 1/2 cup
2 cups mixed dried fruits of your choice (I used apricot, dates and figs)
Raisins: 1/4 cup
(All above ingredients should be soaked in rum/brandy for a minimum of 2 weeks. I had soaked mine for a month, shake the fruit jar every day.)

For Cake 
 Plain flour (Maida):2 cups
Sugar: 1 ¼ cup
Eggs:4,@room temperature
Vanilla essence: 2 tsp
Unsalted butter: 250 gms
Baking powder:11/2tsp
Baking soda: 1/2tsp
Nutmeg: a small piece
Cardamom: 2 nos
Cinnamon: a small piece
Cloves: 2 nos
Salt, a pinch.

For caramel
Sugar ½ cup
Water: 1/4 cup
Method


  • Heat ½ a cup of sugar in a pan, on low heat
  • Keep stirring and ensure that the sugar does not get burnt
  • Once the sugar turns dark brown  turn off the heat and pour ¼ cup water into the caramelized sugar(as shown in the picture).
  • Allow it to cool down at room temperature.
  • Drain the soaked fruits from the brandy/rum and toss it with 2-3 tbspn of flour (this will prevent the fruits from sinking to the bottom of the batter while baking)
  • Sift plain flour with baking powder and baking soda
  • Separate the yolk and white of the eggs
  • Powder cloves, cardamom, cinnamon and nutmeg in a grinder
  • Beat egg whites until soft and fluffy and keep aside.
  • Once you complete the above procedure, preheat the oven to 180 degree.
  • Beat egg yolk and butter until it forms a smooth paste.
  • Gradually add powdered sugar and beat after each addition.
  • Add vanilla essence, salt, spice powder and cooled caramel.
  • Gradually add flour by reducing the speed of the beater or by stirring with a wooden spatula in one direction.
  • Once the flour is mixed without any lumps, fold in the egg whites until no white streak is visible.
  • Add soaked fruits along with the retained brandy/rum and combine. (For those who don’t like the extra taste of brandy/rum, can reduce the amount according to your choice)
  • Grease a 9”baking dish lined with non stick baking paper and pour the above mixture.
  • Bake for 45-50 minutes or until a skewer comes out clean.
  • Allow the cake to cool in the tray.
  • Once it cools down, you can do icing of your choice.
This cake can be stored at room temperature for about 2 weeks in an airtight container.

Sunday, January 06, 2013

Quick Cauliflower and Mushroom Manchurian


CAULIFLOWER AND MUSHROOM MANCHURIAN
Ingredients
Cauliflower – 250 gms cut into medium sized florets
Mushrooms -  250 gms,sliced
Capsicum – 1 sliced into thin strips
Onion – 1 chopped
Ginger – 1tsp, chopped
Garlic – 1 tsp, chopped
Green chillies – 1-2, chopped
Sugar – ½ tsp
Pepper powder – ½ tsp
Tomato ketchup – 1 Tbsp
Chilli sauce – 1 tsp
Soya sauce – 1 tsp
Corn flour – 1 Tbsp
Vinegar – 1 tsp
Salt – as required
Oil – 1-2 Tbsp

Method
  • Heat the oil and sauté the chopped onions, green chillies, capsicum, ginger and garlic.
  • Once translucent add the cauliflower and mushroom and fry for a minute. Reduce the flame to a medium and cover and cook until the cauliflower florets gets cooked and starts to  brown.
  • In a bowl mix sugar, salt, pepper powder, tomato ketchup, chilli sauce, soya sauce, cornflower and vinegar with a little water to from a sauce.
  • Pour this sauce to the cauliflower and mushrooms. Mix well and cook covered for around 7- 8 minutes, stirring in between.
  • Open and stir fry for a minute, remove from flame and serve hot garnished with capsicum strips.(You can add red, yellow and orange capsicum to make the dish more colorful.)


 This dish can be prepared using either one of the vegetables too( either cauliflower or mushroom)

Wednesday, January 02, 2013

Paneer Makhani

Paneer Makhani
Ingredients

Paneer – 200gms
Tomatoes – 5 medium sized, blanch, remove skin and grind into a puree
Ginger – 2 tsp chopped
Garlic – 2 tsp chopped
Cumin seeds – ¼ tsp
Kashmiri chilli powder – 1 tsp
Cumin powder – 1 tsp
Corriander powder – 1 tsp
Tomato ketchup – 1 Tbsp
Ghee – 1 ½ Tbsp
Cold milk – ¼ cup
Kasuri methi – 1 tsp
Garam masala powder – ½ tsp
Fresh cream – 2 Tbsp
Corriander leaves – for garnishing

Method 

  • Heat pan and add the ghee.
  • Add the chopped ginger, garlic and cumin seeds and fry well.
  • Reduce the flame and add the chilli powder, cumin powder, coriander powder and salt and fry.
  • Pour ¼ cup of water and increase the flame and fry till the oil layer comes up.
  • Now add the tomato puree and tomato ketchup and cook for 7- 8 minutes until the gravy starts to dry up and attains a nice red colour.
  • Add ¼ cup of water and add the paneer and mix well.
  • To this add the cold milk, kasuri methi(crushed between your palms), garam masala and mix well.
  • As it starts to boil add the fresh cream diluted in a little water to this. Mix well and off the flame.
  • Serve garnished with coriander leaves and cream.