Bottle Guard(Sorakkai) Kootu
Ingredients:
1 cup Bottle gourd (cubed)
1 cup Bengal gram
1 no Onion
2 clove Garlic
¼ cup Tomatoes
1 no Green chilli
s4 tsp Fresh grated coconut
¼ tsp Mustard
¼ tsp Cumin seeds
¼ tsp Split black gram
¼ tsp Asafoetida powder
5 nos Curry leaves
2 pinch Turmeric powder
¼ tsp Red chilli powder
½ tsp Salt (or to taste)
3 tsp Oil
2 stks Coriander leaves- for garnishing
½ cup Water
Method :
1) Wash and soak Bengal gram for at least 1/2 hour .
2) Wash bottle gourd, peel the skin off, remove the sponge like tissue with seeds, and cut them into small bite size cubes.
3) Chop the onions and tomatoes.
4) Pressure cook soaked Bengal gram with cubed bottle gourd, onions, tomatoes, green chilli, garlic adding little salt, turmeric powder, red chilli powder and 1/2 cup water.
5) Cook for just one whistle and switch off.
6) Now heat oil in a kadai splutter mustard, cumin seeds, split black gram, curry leaves with asafoetida powder.
7) Transfer the cooked Dal to this and mix.
8) Add freshly grated coconut and cook for couple of minutes and garnish with coriander leaves. Serve hot with plain rice.
Sunday, June 29, 2008
Macaroni and cheese recipe
Macaroni and cheese recipe
Ingredients:
1 tablespoon vegetable oil
1 teaspoon cumin seeds
2 teaspoons minced peeled gingerroot
2 teaspoons minced garlic
1 1/2 cup chopped onions
3 cups chopped Roma tomatoes
1/2 teaspoon salt or to taste
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk, warmed
1/2 cup shredded Cheddar cheese, divided
1/2 teaspoon cayenne pepper (optional)
1 cup elbow macaroni, cooked
1 tomato, sliced
Turn this recipe into a puzzle! [click]
Directions:
Preheat oven to 375 degrees F. Spray a 4-cup baking dish with vegetable oil spray.
In a saucepan, heat oil over medium heat. Saute cumin, ginger, and garlic for 1 minute. Add onions and cook until translucent, 6 to 8 minutes. Add tomatoes and salt. Mix well. Cook, uncovered, over medium-low heat until tomatoes break down, 5 to 7 minutes. Mash with back of spoon. Set aside.
In another saucepan, melt butter over medium-low heat. Remove from heat and whisk in flour. Add milk in a slow stream, whisking continuously to make a smooth mixture. Return to medium heat and cook, stirring continuously, until sauce is thick, 5 to 7 minutes.
Stir in 1/4 cup of the cheese until melted. Stir in cayenne pepper, if using. Add tomato masala and mix well. Stir in macaroni.
Pour mixture into prepared dish. Arrange tomato slices on top. Sprinkle remaining cheese evenly on top. Bake in preheated oven until top is bubbly and lightly browned, 25 to 30 minutes.
This recipe from CDKitchen for Indian Macaroni & Cheese serves/makes 6
Ingredients:
1 tablespoon vegetable oil
1 teaspoon cumin seeds
2 teaspoons minced peeled gingerroot
2 teaspoons minced garlic
1 1/2 cup chopped onions
3 cups chopped Roma tomatoes
1/2 teaspoon salt or to taste
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk, warmed
1/2 cup shredded Cheddar cheese, divided
1/2 teaspoon cayenne pepper (optional)
1 cup elbow macaroni, cooked
1 tomato, sliced
Turn this recipe into a puzzle! [click]
Directions:
Preheat oven to 375 degrees F. Spray a 4-cup baking dish with vegetable oil spray.
In a saucepan, heat oil over medium heat. Saute cumin, ginger, and garlic for 1 minute. Add onions and cook until translucent, 6 to 8 minutes. Add tomatoes and salt. Mix well. Cook, uncovered, over medium-low heat until tomatoes break down, 5 to 7 minutes. Mash with back of spoon. Set aside.
In another saucepan, melt butter over medium-low heat. Remove from heat and whisk in flour. Add milk in a slow stream, whisking continuously to make a smooth mixture. Return to medium heat and cook, stirring continuously, until sauce is thick, 5 to 7 minutes.
Stir in 1/4 cup of the cheese until melted. Stir in cayenne pepper, if using. Add tomato masala and mix well. Stir in macaroni.
Pour mixture into prepared dish. Arrange tomato slices on top. Sprinkle remaining cheese evenly on top. Bake in preheated oven until top is bubbly and lightly browned, 25 to 30 minutes.
This recipe from CDKitchen for Indian Macaroni & Cheese serves/makes 6
Brinjal Chutney
Brinjal Chutney
Ingredients:
6 purple, round brinjals/eggplants chopped into medium sized pieces or two cups of chopped eggplant.
One onion, finely chopped
Red chillies - 12
Coriander seeds - 1 Tbsp
Urad dal - 1 Tbsp
Mustard seeds - 1 tsp
Fenugreek seeds (Methi) - 1/4 tsp
A little asafoetida powder
Jaggery powdered - 1 tsp
Tamarind extract - 4 tbsp - 1/4 cup (depending upon the sourness you prefer)
Salt
Oil
Preparation:
* Wash the eggplants and wipe them dry. Chop them into medium sized pieces.
* Heat 2 Tbsp oil in a saute pan and add the chopped eggplants to it. Fry them on low to medium heat till they are done.
* Heat two tsp of oil in a small pan and add urad dal and mustard seeds. When urad dal start to turn slightly red, add coriander seeds, red chillies and asafoetida. When coriander seeds start to turn brown and urad dal, fenugreek seeds have turned red, turn off the stove and transfer them to a plate.
* Heat another Tbsp of oil in the same pan and add finely chopped onions and fry them till they turn translucent.
* Now add the fried eggplant, spices, jaggery and required amount of salt to a blender and blend to a coarser consistency with out adding water. Then add onions and whizz/run the blender so that the onions are just blended with the eggplant mixture. You don't want the onions to get pureed.
* Remove and serve with hot rice and tsp of ghee or as a relish.
Ingredients:
6 purple, round brinjals/eggplants chopped into medium sized pieces or two cups of chopped eggplant.
One onion, finely chopped
Red chillies - 12
Coriander seeds - 1 Tbsp
Urad dal - 1 Tbsp
Mustard seeds - 1 tsp
Fenugreek seeds (Methi) - 1/4 tsp
A little asafoetida powder
Jaggery powdered - 1 tsp
Tamarind extract - 4 tbsp - 1/4 cup (depending upon the sourness you prefer)
Salt
Oil
Preparation:
* Wash the eggplants and wipe them dry. Chop them into medium sized pieces.
* Heat 2 Tbsp oil in a saute pan and add the chopped eggplants to it. Fry them on low to medium heat till they are done.
* Heat two tsp of oil in a small pan and add urad dal and mustard seeds. When urad dal start to turn slightly red, add coriander seeds, red chillies and asafoetida. When coriander seeds start to turn brown and urad dal, fenugreek seeds have turned red, turn off the stove and transfer them to a plate.
* Heat another Tbsp of oil in the same pan and add finely chopped onions and fry them till they turn translucent.
* Now add the fried eggplant, spices, jaggery and required amount of salt to a blender and blend to a coarser consistency with out adding water. Then add onions and whizz/run the blender so that the onions are just blended with the eggplant mixture. You don't want the onions to get pureed.
* Remove and serve with hot rice and tsp of ghee or as a relish.
Vazhakkai Poriyal
Vazhakkai Poriyal
Ingredients:
Vazhakkai(green plantain)- 1 (medium size)
onion- 1 (chopped)
garlic- 5 (sliced, I love garlic. If you don't want so much reduce the quantity)
curry leaves- few
salt
sambar powder- 1 1/2 tsp
turmeric powder- 1/2 tsp
besan powder- 1 tbsp
Procedure:
Peel off the outer skin from the plantain. Cut it into any shape you like. Usually I do the rounds.
Keep the cut plaintains in water as it might turn dark when exposed to air.
Heat oil in a kadai, fry mustard seeds, urad dal and channa dal (1/2 tsp each).
Then fry onions, garlic and curry leaves.
When onion turns transparent add the cut plaintains and turmeric and sambar powder. Fry for 2 mins.
Then add reqd salt and 1/4 cup water.
Close and cook until 3/4 th done.
Then remove the lid and allow all the water to dry. Check for seasonings. Add more salt or chilli if you want.
When it is dry and almost done add besan powder and mix well.
Keep it in medium low flame and roast till done.
This curry goes well with sambar rice, rasam rice or curd rice.
Ingredients:
Vazhakkai(green plantain)- 1 (medium size)
onion- 1 (chopped)
garlic- 5 (sliced, I love garlic. If you don't want so much reduce the quantity)
curry leaves- few
salt
sambar powder- 1 1/2 tsp
turmeric powder- 1/2 tsp
besan powder- 1 tbsp
Procedure:
Peel off the outer skin from the plantain. Cut it into any shape you like. Usually I do the rounds.
Keep the cut plaintains in water as it might turn dark when exposed to air.
Heat oil in a kadai, fry mustard seeds, urad dal and channa dal (1/2 tsp each).
Then fry onions, garlic and curry leaves.
When onion turns transparent add the cut plaintains and turmeric and sambar powder. Fry for 2 mins.
Then add reqd salt and 1/4 cup water.
Close and cook until 3/4 th done.
Then remove the lid and allow all the water to dry. Check for seasonings. Add more salt or chilli if you want.
When it is dry and almost done add besan powder and mix well.
Keep it in medium low flame and roast till done.
This curry goes well with sambar rice, rasam rice or curd rice.
Indian Spinach Chicken
Indian Spinach Chicken
Ingredients:
500 grams spinach
6 green chillies chopped
2 tablespoon(s) oil
2 bay leaves
4 green cardamoms
1 cinnamon stick(s) of 1" each
2 onion(s) chopped
2 teaspoon(s) each of ginger, garlic pastes
2 tomatoes chopped
8 medium sized pieces (about 500 grams) of chicken
salt to taste
4 tablespoons thick yoghurt whisked
1 teaspoon(s) hot spice mix (garam masala) powder
Method:
1. Cook the spinach leaves (discard hard stems) in boiling salted water for 2 minutes. Drain and refresh in cold water. Puree in a blender with the green chillies.
2. Heat oil in a heavy-bottomed pan and fry the bay leaves, cardamoms and cinnamon for a few seconds till aromatic. Add the onions and fry for about 3 minute(s) or till they are lightly browned.
3. Add the ginger-garlic pastes and fry for about 2 minute(s).
4. Add the tomatoes and fry for about 3 minutes.
5. Add the chicken and sprinkle salt to taste. Mix well. Cook on low heat for about 5 minutes.
6. Stir in the spinach puree. Cook on low heat for about 8 minutes or till the chicken is tender.
7. Stir in the yoghurt and the hot spice mix (garam masala). Simmer for about 3 minutes.
TIP:
* A handful of fresh fenugreek leaves (methi) used along with the spinach makes this dish very flavorful.
Serve hot with: Green Peas Rice (Matar Pulav), steamed rice or Indian bread (Roti).
Ingredients:
500 grams spinach
6 green chillies chopped
2 tablespoon(s) oil
2 bay leaves
4 green cardamoms
1 cinnamon stick(s) of 1" each
2 onion(s) chopped
2 teaspoon(s) each of ginger, garlic pastes
2 tomatoes chopped
8 medium sized pieces (about 500 grams) of chicken
salt to taste
4 tablespoons thick yoghurt whisked
1 teaspoon(s) hot spice mix (garam masala) powder
Method:
1. Cook the spinach leaves (discard hard stems) in boiling salted water for 2 minutes. Drain and refresh in cold water. Puree in a blender with the green chillies.
2. Heat oil in a heavy-bottomed pan and fry the bay leaves, cardamoms and cinnamon for a few seconds till aromatic. Add the onions and fry for about 3 minute(s) or till they are lightly browned.
3. Add the ginger-garlic pastes and fry for about 2 minute(s).
4. Add the tomatoes and fry for about 3 minutes.
5. Add the chicken and sprinkle salt to taste. Mix well. Cook on low heat for about 5 minutes.
6. Stir in the spinach puree. Cook on low heat for about 8 minutes or till the chicken is tender.
7. Stir in the yoghurt and the hot spice mix (garam masala). Simmer for about 3 minutes.
TIP:
* A handful of fresh fenugreek leaves (methi) used along with the spinach makes this dish very flavorful.
Serve hot with: Green Peas Rice (Matar Pulav), steamed rice or Indian bread (Roti).
Royyala Iguru (Prawns in thick gravy)
Royyala Iguru (Prawns in thick gravy)
Ingredients :
Prawns - 500 gms
Onions - 6 finely chopped
Green chililes - 5 to 6 (slit into two halves)
Curry leaves - 2 sprigs
Coriander leaves - a small bunch (finely chopped)
Turmeric - 1 tsp
Chillie powder -2 tb sp
Salt to taste
oil- 3 tb sp
water - 2 cups
Poppy seeds (gasagasalu) - 2 tb sp
Cloves (lavangalu) - 6
Cardamom (elaichi) - 3
Small cinanmon stick (dalchini)
Coriander seeds (dhaniyalu) - 2 tb sp
Cashew nuts - 3 tb sp
Ginger - 1" piece
Garlic - 3 pods
Preparation:
1. Grind poppy seeds, cloves, elaichi, cinanmon stick, coriander seeds, cashew nuts, ginger, and garlic to smooth paste.
2. Wash prawns with water and little turmeric powder. Add ground masala paste,2 tb sp of chillie powder, a pinch of turmeric, and salt, leave aside for 15 mts.
3. Heat oil in a kadhai, add chopped onions, a pinch of turmeric, curry leaves, green chillies and fry till onions turn soft.
4. Add prawns and mix well. cover with a lid for 6 mts and let it cook in low flame.
5. Remove the lid, add 2 cups of water, cover and cook in low flame till the prawns turn soft. salt can be added at this point if not sufficient. once the prawns turn soft, cook in high flame till the gravy turns thick.
6. Garnish with coriander and serve hot with rice or chapathis
Ingredients :
Prawns - 500 gms
Onions - 6 finely chopped
Green chililes - 5 to 6 (slit into two halves)
Curry leaves - 2 sprigs
Coriander leaves - a small bunch (finely chopped)
Turmeric - 1 tsp
Chillie powder -2 tb sp
Salt to taste
oil- 3 tb sp
water - 2 cups
Poppy seeds (gasagasalu) - 2 tb sp
Cloves (lavangalu) - 6
Cardamom (elaichi) - 3
Small cinanmon stick (dalchini)
Coriander seeds (dhaniyalu) - 2 tb sp
Cashew nuts - 3 tb sp
Ginger - 1" piece
Garlic - 3 pods
Preparation:
1. Grind poppy seeds, cloves, elaichi, cinanmon stick, coriander seeds, cashew nuts, ginger, and garlic to smooth paste.
2. Wash prawns with water and little turmeric powder. Add ground masala paste,2 tb sp of chillie powder, a pinch of turmeric, and salt, leave aside for 15 mts.
3. Heat oil in a kadhai, add chopped onions, a pinch of turmeric, curry leaves, green chillies and fry till onions turn soft.
4. Add prawns and mix well. cover with a lid for 6 mts and let it cook in low flame.
5. Remove the lid, add 2 cups of water, cover and cook in low flame till the prawns turn soft. salt can be added at this point if not sufficient. once the prawns turn soft, cook in high flame till the gravy turns thick.
6. Garnish with coriander and serve hot with rice or chapathis
Rava Idli and Potato sag
Rava Idli and Potato sagIngredients
Rava -3 cups
Onion- 1/2 of one onion chopped finely
Cashews - 1/2 cup cut in to small pieces
Coriander leaves- 1/4 bunch finely chopped
Curry leaves- 4-5strings finely chopped
Yogurt- fresh curd without sourness and it should be thick
according to the mixture.
Salt- to taste
Soda- a pinch
Oil-4 tbsp
Urad dhal-2 tbsp
Channa dhal-2 tbsp
Method:
1. Heat oil in a pan, add the urad dhal and channa dhal together and fry until its light brown.
2. Add the chopped cashews and fry a minute then add the chopped onion and fry until is soft
3. Then add the chopped coriander and chopped curry leaves to it and fry for a miute
4.After its set add the rava to the mixture and fry until the rava turns to opaque.
5.then make the rava mixture to cool
Note. This mixture has to be prepared before four to five hours befor u make the idlis
6.In a bowl add the salt,soda and yogurt and mix well ,and finally add the rava mixture to the curd and pour the idlis within 5 minutes dont make the rava to soak in the yogurt for along time.You may not get soft idlis.It would become hard.
7.Serve with potato curry
Potato sag
Ingredients:
Potato-3
Mustard seeds-1 tsp
Oil-for sauting
Urad dhal- 1 tsp
Channa dhal- 1 tsp
Onion-2 finely chopped
Coriander-1/4 bunch finely chopped
besan powder-2tbsp
Salt to taste
Green chillies-4 slit into two halves
Turmeric powder-1/4 tsp
Method:
1. Cut the potatoes into small dice shape and boil them with little salt. and keep aside. dont pour the boiled water down.keep even that aside.
2. Heat the oil in a pan splutter the mustard seeds,add the urad dhal and channa dhal and fry for a minute.
3. Then add the chopped onions and green chillies,turmeric powder and fry until the onions are soft
4. Then add the cooked potatoes along with the water and bring it to a boil, add the coriander leaves.
5. Finally add the besan powder ,give a fast stir and remove from flame and its ready to serve.
Rava -3 cups
Onion- 1/2 of one onion chopped finely
Cashews - 1/2 cup cut in to small pieces
Coriander leaves- 1/4 bunch finely chopped
Curry leaves- 4-5strings finely chopped
Yogurt- fresh curd without sourness and it should be thick
according to the mixture.
Salt- to taste
Soda- a pinch
Oil-4 tbsp
Urad dhal-2 tbsp
Channa dhal-2 tbsp
Method:
1. Heat oil in a pan, add the urad dhal and channa dhal together and fry until its light brown.
2. Add the chopped cashews and fry a minute then add the chopped onion and fry until is soft
3. Then add the chopped coriander and chopped curry leaves to it and fry for a miute
4.After its set add the rava to the mixture and fry until the rava turns to opaque.
5.then make the rava mixture to cool
Note. This mixture has to be prepared before four to five hours befor u make the idlis
6.In a bowl add the salt,soda and yogurt and mix well ,and finally add the rava mixture to the curd and pour the idlis within 5 minutes dont make the rava to soak in the yogurt for along time.You may not get soft idlis.It would become hard.
7.Serve with potato curry
Potato sag
Ingredients:
Potato-3
Mustard seeds-1 tsp
Oil-for sauting
Urad dhal- 1 tsp
Channa dhal- 1 tsp
Onion-2 finely chopped
Coriander-1/4 bunch finely chopped
besan powder-2tbsp
Salt to taste
Green chillies-4 slit into two halves
Turmeric powder-1/4 tsp
Method:
1. Cut the potatoes into small dice shape and boil them with little salt. and keep aside. dont pour the boiled water down.keep even that aside.
2. Heat the oil in a pan splutter the mustard seeds,add the urad dhal and channa dhal and fry for a minute.
3. Then add the chopped onions and green chillies,turmeric powder and fry until the onions are soft
4. Then add the cooked potatoes along with the water and bring it to a boil, add the coriander leaves.
5. Finally add the besan powder ,give a fast stir and remove from flame and its ready to serve.
Muttai Kuzhambu(Egg Curry)
Muttai Kuzhambu(Egg Curry)
Ingredients
Eggs - 3(boiled and cut into halves)
Onion - 1/2 onion(finely chopped)
Red chillies - 5
Coconut - 1/4 cup (shredded)(optional-Pottu kadalai and onions)
Jeera - 1tsp
Garlic - 1 small pod
Turmeric powder -1/4tsp
Curry leaves - as needed
Mustard seeds -1tsp
Vendhayam/fenugreek seeds -1/4tsp
Urad dal - 1/2tsp
Coriander leaves for garnishing.
Method:
Hard boil the eggs and shell them.Cut them into halves and keep it aside.Grind coconut,red chillies,garlic,jeera into a fine paste.Heat oil in a pan and fry mustard,vendhayam,urad dal.Now add curry leaves and onion and fry till onions are gloden brown.Add the grounded coconut paste,turmeric powder and salt and fry till the raw smell goes and oil separates.Pour this gravy into the eggs and garnish with coriander leaves.
Ingredients
Eggs - 3(boiled and cut into halves)
Onion - 1/2 onion(finely chopped)
Red chillies - 5
Coconut - 1/4 cup (shredded)(optional-Pottu kadalai and onions)
Jeera - 1tsp
Garlic - 1 small pod
Turmeric powder -1/4tsp
Curry leaves - as needed
Mustard seeds -1tsp
Vendhayam/fenugreek seeds -1/4tsp
Urad dal - 1/2tsp
Coriander leaves for garnishing.
Method:
Hard boil the eggs and shell them.Cut them into halves and keep it aside.Grind coconut,red chillies,garlic,jeera into a fine paste.Heat oil in a pan and fry mustard,vendhayam,urad dal.Now add curry leaves and onion and fry till onions are gloden brown.Add the grounded coconut paste,turmeric powder and salt and fry till the raw smell goes and oil separates.Pour this gravy into the eggs and garnish with coriander leaves.
Green Chilli Chicken
Green Chilli Chicken
1 Ginger garlic
2 Green Chillies-Grinded
3 Chicken
4 Salt
5 Soya sauce 1 spoon
6 Vinegar -1 soon
7 Corn Starch
Method:
1) Heat oil in apan
2) Add Ginger garlic paste. Fry til raw smell disappears.
3) then add Ground green chillies and saute them
4) Then add the chicken and salt and close the pan and cook them for 10 mins
5) Then add 1 spoon of soya sauce and vinegar each and stir it.
6) Then finally take 11/2 spoon of corn starch..whisk it in water and finaaly add to the chicken and drop them from the fire..
7) Garnish with fries onions and capsicum.
8) And serve hot
1 Ginger garlic
2 Green Chillies-Grinded
3 Chicken
4 Salt
5 Soya sauce 1 spoon
6 Vinegar -1 soon
7 Corn Starch
Method:
1) Heat oil in apan
2) Add Ginger garlic paste. Fry til raw smell disappears.
3) then add Ground green chillies and saute them
4) Then add the chicken and salt and close the pan and cook them for 10 mins
5) Then add 1 spoon of soya sauce and vinegar each and stir it.
6) Then finally take 11/2 spoon of corn starch..whisk it in water and finaaly add to the chicken and drop them from the fire..
7) Garnish with fries onions and capsicum.
8) And serve hot
Indian Spinach Chicken
Ingredients:
500 grams spinach
6 green chillies chopped
2 tablespoon(s) oil
2 bay leaves
4 green cardamoms
1 cinnamon stick(s) of 1" each
2 onion(s) chopped
2 teaspoon(s) each of ginger, garlic pastes
2 tomatoes chopped
8 medium sized pieces (about 500 grams) of chicken
salt to taste
4 tablespoons thick yoghurt whisked
1 teaspoon(s) hot spice mix (garam masala) powder
Method:
1. Cook the spinach leaves (discard hard stems) in boiling salted water for 2 minutes. Drain and refresh in cold water. Puree in a blender with the green chillies.
2. Heat oil in a heavy-bottomed pan and fry the bay leaves, cardamoms and cinnamon for a few seconds till aromatic. Add the onions and fry for about 3 minute(s) or till they are lightly browned.
3. Add the ginger-garlic pastes and fry for about 2 minute(s).
4. Add the tomatoes and fry for about 3 minutes.
5. Add the chicken and sprinkle salt to taste. Mix well. Cook on low heat for about 5 minutes.
6. Stir in the spinach puree. Cook on low heat for about 8 minutes or till the chicken is tender.
7. Stir in the yoghurt and the hot spice mix (garam masala). Simmer for about 3 minutes.
TIP:
* A handful of fresh fenugreek leaves (methi) used along with the spinach makes this dish very flavorful.
Serve hot with: Green Peas Rice (Matar Pulav), steamed rice or Indian bread (Roti).
500 grams spinach
6 green chillies chopped
2 tablespoon(s) oil
2 bay leaves
4 green cardamoms
1 cinnamon stick(s) of 1" each
2 onion(s) chopped
2 teaspoon(s) each of ginger, garlic pastes
2 tomatoes chopped
8 medium sized pieces (about 500 grams) of chicken
salt to taste
4 tablespoons thick yoghurt whisked
1 teaspoon(s) hot spice mix (garam masala) powder
Method:
1. Cook the spinach leaves (discard hard stems) in boiling salted water for 2 minutes. Drain and refresh in cold water. Puree in a blender with the green chillies.
2. Heat oil in a heavy-bottomed pan and fry the bay leaves, cardamoms and cinnamon for a few seconds till aromatic. Add the onions and fry for about 3 minute(s) or till they are lightly browned.
3. Add the ginger-garlic pastes and fry for about 2 minute(s).
4. Add the tomatoes and fry for about 3 minutes.
5. Add the chicken and sprinkle salt to taste. Mix well. Cook on low heat for about 5 minutes.
6. Stir in the spinach puree. Cook on low heat for about 8 minutes or till the chicken is tender.
7. Stir in the yoghurt and the hot spice mix (garam masala). Simmer for about 3 minutes.
TIP:
* A handful of fresh fenugreek leaves (methi) used along with the spinach makes this dish very flavorful.
Serve hot with: Green Peas Rice (Matar Pulav), steamed rice or Indian bread (Roti).
BISI BELLA BATH
Ingredients
Raw Rice- 2 cups
Thoor dal- 1 cup
Turmeric powder- ¼ tsp
Asafoetida- ¼ tsp
Peas- ½ cup
Shallots- ½ cup
Tomatoes-2 cut finely
Carrot -1 chopped into small pieces
Beans- 10 chopped finely
Potatoes-1 chopped into small pieces
Drumsticks- 1 cut into 3” pieces
Brinjal – 1 cut into cubes.
Chowchow- ¼ cup cut into cubes
Garlic- 6 cloves
Green chillies- 3
These are the main veggies. U can add any vegetable u want to this except beets and bittergourd.The more the vegetables the better the taste. I added bottlegourd too with this.
Sambar powder- 1 tsp(optional. As I use very little red chilies ,I add this for better colour.I use sakthi masala)
Tamarind – 1 small lemon sized.
Salt to taste
Ghee- 5 tsp
Coriander leaves- 3 tsp chopped
To roast and grind
Channa dal- 2 tsp
Thoor Dal – 1 tsp
Urad dal- 1 tsp
Coriander seeds- 3 tsp
Jeera- 1 ½ tsp
Pepper- ½ tsp
Fenugreek seeds- ½ tsp
Saunf/Aniseeds- ½ tsp
Curry leaves- a few
Red chillies- 3( the one I have is very spicy so I add little) or acc to taste
Cinnamon- 2 one inch pieces
Cloves- 5
Coconut- 3 to 4 tsp
Heat 1 tsp of oil in a pan and add all the spices except coconut and fry for 2 minutes. Then add coconut finally and fry for a minute. Cool it and grind it to a fine paste by adding water.
For seasoning
Oil- 3 tsp
Mustard seeds- ½ tps
Broken urad dal- ¼ tsp
Fenugreek seeds- ¼ tsp
Curry leaves- a few
Method
Pressure cook the dal with turmeric powder and asafetida and set aside. Soak the tamarind in water and squeeze the juice.
In a cooker or big vessel, add 10 cups of water(1:5 ratio) . when it boils add the rice and the vegetables(from peas to green chillies). When the rice is ¾ th cooked. Add the dal and salt.mix properly and add the ground paste , tamarind juice, sambarpowder and ghee. Partly Cover and cook for a few minutes in reduced flame.Heat oil in another pan and add the seasonings one by one. Now add this to the rice. Garnish with coriander leaves. Serve hot with raita and papad/chips and ghee on top.
This bisi bela bhath should be in a slightly semisolid consistency than the normal rice.
Raw Rice- 2 cups
Thoor dal- 1 cup
Turmeric powder- ¼ tsp
Asafoetida- ¼ tsp
Peas- ½ cup
Shallots- ½ cup
Tomatoes-2 cut finely
Carrot -1 chopped into small pieces
Beans- 10 chopped finely
Potatoes-1 chopped into small pieces
Drumsticks- 1 cut into 3” pieces
Brinjal – 1 cut into cubes.
Chowchow- ¼ cup cut into cubes
Garlic- 6 cloves
Green chillies- 3
These are the main veggies. U can add any vegetable u want to this except beets and bittergourd.The more the vegetables the better the taste. I added bottlegourd too with this.
Sambar powder- 1 tsp(optional. As I use very little red chilies ,I add this for better colour.I use sakthi masala)
Tamarind – 1 small lemon sized.
Salt to taste
Ghee- 5 tsp
Coriander leaves- 3 tsp chopped
To roast and grind
Channa dal- 2 tsp
Thoor Dal – 1 tsp
Urad dal- 1 tsp
Coriander seeds- 3 tsp
Jeera- 1 ½ tsp
Pepper- ½ tsp
Fenugreek seeds- ½ tsp
Saunf/Aniseeds- ½ tsp
Curry leaves- a few
Red chillies- 3( the one I have is very spicy so I add little) or acc to taste
Cinnamon- 2 one inch pieces
Cloves- 5
Coconut- 3 to 4 tsp
Heat 1 tsp of oil in a pan and add all the spices except coconut and fry for 2 minutes. Then add coconut finally and fry for a minute. Cool it and grind it to a fine paste by adding water.
For seasoning
Oil- 3 tsp
Mustard seeds- ½ tps
Broken urad dal- ¼ tsp
Fenugreek seeds- ¼ tsp
Curry leaves- a few
Method
Pressure cook the dal with turmeric powder and asafetida and set aside. Soak the tamarind in water and squeeze the juice.
In a cooker or big vessel, add 10 cups of water(1:5 ratio) . when it boils add the rice and the vegetables(from peas to green chillies). When the rice is ¾ th cooked. Add the dal and salt.mix properly and add the ground paste , tamarind juice, sambarpowder and ghee. Partly Cover and cook for a few minutes in reduced flame.Heat oil in another pan and add the seasonings one by one. Now add this to the rice. Garnish with coriander leaves. Serve hot with raita and papad/chips and ghee on top.
This bisi bela bhath should be in a slightly semisolid consistency than the normal rice.
Subscribe to:
Posts (Atom)