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19/12/2016

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28/10/2016

Hot and sour soup ..... 4.5/5*

24/08/2016

Easy Lemon Chicken
Ingredients
Boneless Chicken Breasts-2 pieces (6-8oz each)
Crushed Ginger-2 tsp
Crushed Garlic-2 tsp
Turmeric-1 tsp
Grund Cumin-2 tsp
Ground Coriander-2 tsp
Garam Masala-1 tsp
Red chili(paprika)-1 tsp
Lemon Juice-2 tbsp
Salt-to taste
Yoghurt-1 cup (beaten)
Oil-2 tbsp
Instructions
Cut the Chicken into bite sized pieces and rub some turmeric and salt.Keep aside.
Heat oil in a skillet and add the chicken pieces.
Saute until slightly golden and almost cooked.
Add the crushed ginger and garlic.Saute for about a minute.
Add turmeric,cumin,coriander,garam masala and red chili.Saute on medium heat until oil separates from the sides.Add the lemon juice.
Beat the yoghurt in a bowl.Take the skillet off the heat and mix the yoghurt into the chicken.
Bring it back on the heat and keep stirring the whole mixture until it comes to a boil.Reduce the heat and continue to cook for about 2 minutes.Garnish with coriander.
Serve hot with rice or roti!

23/08/2016

ILISH BEGUN : HILSA WITH EGGPLANT CURRY
INGREDIENTS:
Hilsa: 4 pieces
Eggplant: ½ of a large one
Fresh green chillies: 4-5
Nigella seeds: 1 tsp
Turmeric powder: 1 tsp + ½ tsp
Salt to taste
Sugar: ½ tsp
Mustard oil: 4-5 tbsp
Warm water: 1 cup
PREPARATION:
Clean and wash the fish pieces.
Sprinkle some salt and turmeric powder, rub carefully and keep aside for 15-20 mins.
Wash and cut the eggplants length wise. Make thin pieces. Rub some salt and turmeric powder and keep aside for aroung 10-15 mins. This way eggplant will release excess water. Pat them dry by using paper towel.
Heat 2 tbsp mustard oil in a frying pan. Add fish pieces when the oil is hot.
Fry fish pieces until golden. Don’t wait too much time otherwise fish will be hard and crispy.
Remove them with a slotted spoon and keep aside.
In the same oil add eggplant pieces and fry them golden brown. Remove them and keep on paper towels.
Take a small bowl, filled with warm water. Add turmeric powder and salt. Slit 2 green chillies and add them too. Give it a stir and keep aside.
Now in the same pan add rest of the oil and let it be hot.
Add sugar, fresh green chillies and nigella seeds in the piping hot oil and wait until they start to crackle.
Now add chilli, turmeric mixed water in the pan. Increase the flame and let it boil.
When it starts boiling, add fried eggplants and cover.
After few mins add the fish pieces and keep on simmer.
Do the taste test and adjust to your taste.
Check for your desired consistency of the gravy and remove from flame.
Serve it with plain steamed rice.

23/08/2016

Doi Maach (Fish Cooked with Yogurt)
Ingredients:
Rohu/Rui – 1/2 lb (250 gms)
Substitutes:Red Snapper, Halibut, Cod, Haddock, Swordfish
Turmeric Powder – 1/4 tsp + 1/4 tsp
Salt – 1/4 tsp + 1/4 tsp or to taste
Onion – 1/2 medium
Mustard Oil – 3 tbsp
Cardamoms – 4
Cloves – 4
Bay Leaves – 2-3
Cinnamon – 1″ pc
Green Chillies – to taste, slit
Ginger – 1 tsp, minced
Red Chili Powder – to taste
Sugar – 1/4 tsp
Yogurt – 2 tbsp
Water – 2 tbsp
Golden Raisins – 1 tsp, optional
Water – 2 cups
Method:
1. Wash and clean the Fish.
2. Sprinkle 1/4 tsp of Turmeric and 1/4 tsp of Salt and rub on the Fish.
3. Set the fish aside and allow it to marinate for 5-10 minutes.
4. Meanwhile, make a paste of the Onion and set aside.
5. In a mortar and pestle, pound the Cardamom and the Cloves, discard the Cardamom skin. Set aside.
6. In a pan, heat the Oil and lightly fry the fish on both sides, pull aside on a paper towel till ready to use.
7. In the same. remaining Oil, add in the Bay Leaves, Ground Cloves & Cardamom, Onion Paste, Green Chilies, 1/4 tsp Salt.
8. Mix and cook for 2-3 minutes.
9. Add in Ginger, Turmeric Powder, Red Chili Powder, Sugar and mix.
10. Smooth the Yogurt with 2 tbsp of water, turn the flame off and slowly add the Yogurt to the pan, while stirring continuously.
11. Once mixed in, turn the flame back on and add in the Raisins.
12. Cook till the Oil separates from the mixture.
13. Once done, add in the Fish gently.
14. Cook on both sides for a couple of minutes.
15. Add in the Warm Water (2 cups) and mix very gently to mix the masala to the Water.
16. Once mixed in, lower flame, cover and cook for 10 minutes.
17. After 10 minutes, uncover, increase the heat to a high and cook for another 5-7 minutes.
18. Cook till the gravy becomes thick to serve with Rice or Chapati.

22/08/2016

Chicken Masala Oil Free
For marinating the chicken we will be needing
500 Grams boneless chicken thighs
1/2 cup yogurt / curd
1 tbs lemon / lime juice
Ginger Paste – 1 tsp
Garlic Paste – 1 tsp
Red Chili Powder – 1tsp
Paprika – 1/2 tsp
Garam Masala – 1 tbsp
Coriander Powder – 1 tsp
Salt – to taste
Mix the chicken with all the ingredients under marination and Let it marinate for at least 1 hour. Over nigh is the best .
For the Gravy we will be needing
500 grams marinated Chicken
1tsp Black peppercorns
2 Black Cardamoms
1 Bay Leaf
2 large Onions, finely chopped
1 tbsp Ginger ,chopped fine
1 tbs Garlic , chopped fine
1 large tomato , chopped fine
1 tsp Coriander Powder
1 tsp Turmeric Powder
2 green cardamom
1 tsp Red Chilli Powder
1 tsp Garam Masala
Salt to taste
water as per needed
2 tbspns Finely chopped Coriander/ cilantro leaves for garnishing
Steps
Marinate the chicken in Yogurt along with all the ingredients above, except the coriander for 2 hours in the refrigerator.
Transfer the chicken along with all the marinade into a deep cooking pan.
Place it on fire & let it come to a boil. No water is to be added to the dish at all.
Lower the heat & cook well till the chicken is tender & the gravy is of a thick rich consistency.
Remove from fire, garnish with the coriander & serve hot with roti/naan/bread or rice.
You can make a non spicy version by only adding the Ginger garlic paste & salt to taste. Cut off all the other ingredients. Garnishing with coriander at the end would enhance the taste.

21/08/2016

Fish Curry without Oil
Ingredients
1 whole fish (any would do - king fish,sardines etc)
1 cup coconut scrapping
1 tsp chilli powder
1 tsp coriander powder
1/4 tsp turmeric
1/2 tsp pepper cones
2-3 shallots 2-3 (or onions)
Few curry leaves
2 green chillies
2 tomatoes (medium size),
2-3 tamarind sticks
1 medium size lemon
Method
Soak tamarind in 1 cup of water.
Chop the green chillies, tomatoes. Peel the shallots. Keep all aside.
Grind the coconut, chilli powder, coriander powder, turmeric, pepper cones into a paste.
Add shallots to this paste and blend grind again to make a coarse paste.
Filter the impurities and strain the tamarind water in a bowl.
In a pan add the coconut-shallot paste, tamarind water, green chillies, tomatoes, salt.
Bring it to a boil.
Then add fish and curry leaves. Mix well.
Let it simmer for about 10 minutes.
Chef -- Kalpana

20/08/2016

Mixed vegetables in Coconut Based Gravy
Ingredients:
Vegetables I used:
Cucumber – 1
Raw Banana – 1
French Beans – few
Cluster Beans (kothamara) – few
Carrot – 3
Drumstick (muringakka) – 1
Elephant Yam (chena) – a medium size piece
Potato – 2 small
Brinjal – 1
Onion – 1 small size
Colocasia (chembu) – 1 small
Raw Mango – 1
To grind:
Grated Coconut – 1 ½ cup
Cumin seeds – 1 tsp.
Garlic cloves – 2
Turmeric Powder – ½ tsp.
Seasoning:
Green Chillies – 2
Curry Leaves – few sprigs
Coconut Oil – 2 tbsp.
How I made Avial:
* Peel the skin and chop all vegetables into 2 inch long pieces.
* In a food processor, coarsely grind all the items given under the section ‘to grind’ and keep it aside.
* Cover and cook vegetables in very little water along with salt and a pinch of turmeric powder. Since each vegetable requires different time for cooking, add the vegetables according to their cooking time.
* When veggies are ¾th cooked, open the lid and let the excess water to evaporate from the cooked vegetables.
* Add the ground coconut paste to this and mix gently so that the ground coconut paste is well incorporated with cooked vegetables. Cover and simmer for another couple of minutes till the raw taste of the coconut paste is gone. Add more salt if needed.
* Turn off the stove and drizzle coconut oil and curry leaves. * Serve it hot with rice.
My Recipe Notes:
* Use fresh vegetables, Curry leaves and coconut which give a fresh aroma to your avial.
* It’s your personal choice to use any vegetables depending upon the availability.
* I have used fresh Raw mango, so didn’t add yogurt or tamarind paste.
* Use only Coconut oil to get the real aroma of avail, hence do not substitute it with any other oil.
* You can add shallots (chumannulli) and garlic cloves while making coconut mixture.
* You can skip raw mango if you are adding curd. Those who like both curd and raw mango taste can add both according to the sourness required.
by - Seena Koshy (seenasfoodbasket)

19/08/2016

Mango Rice Recipe / Mavinakayi chitranna recipe
"Mavinakayi chitranna recipe, a Karnataka style raw mango based rice dish with spicy, sweet and sour flavors that is lip-smackingly good."
Main Ingredients:
raw mango
rice
Ingredients:
Raw mango - 1, medium, peeled and grated
Rice - 500 gms or 1/2 kg, cooked till each grain is separate
Turmeric powder - 1/2 tsp
Jaggery - 2 tbsps (approx, start with 1 1/2 tbsps and if required increase to 2 tbsps)
Salt to taste
Curry leaves - 5 sprigs
Roasted peanuts - 1/3 cup
For chitranna masala powder:
Chana dal - 2 tbsps
Peanuts - 2 tbsps
Sesame seeds - 1 1/2 tbsps
Mustard seeds - 1/2 tbsp
Red chilies - 8, tear and de-seed
Dry coconut - 1/4 cup
Cinnamon stick - 1 1/2"
Pepper corns - 1 tbsp
Fenugreek seeds - 1/2 tsp
Cumin seeds - 1 tsp
Curry leaves - 1 sprig
Asafoetida - 1/2 tsp
For tempering:
Mustard seeds - 1/2 tbsp
Chana dal - 1 1/2 tbsps
Split gram dal - 1 tbsp
Asafoetida - 1/2 tsp
Dry red chilies - 4-5, tear and de-seed
Curry leaves - 3 sprigs
Sesame oil - 7-8 tbsps (or any cooking oil)
Method
Cook the rice in enough water till soft and such that each grain is separate. Ensure that it is not at all mushy or too soft. Remove to a wide bowl, add 2 sprigs of curry leaves and allow the rice to cool.
You will have to dry roast all the ingredients listed under 'for chitranna masala powder' on low-medium heat, constantly mixing the spices. In a small pan, add the mustard seeds and allow them to dry roast till they splutter. Remove and set aside.
Next dry roast the chana dal till it turns red. Remove and set aside. Next add, sesame seeds and roast for 3 mins. Remove and set aside. Next dry roast red chilies for 2 mins and set aside. Next dry roast curry leaves till crisp and set aside.
Next, add the fenugreek seeds (methi) and roast till red and set aside. Next dry roast cumin seeds for 4 mins and set aside. Next dry roast peppercorns and cinnamon stick for a min and set aside. Next dry roast the peanuts and set aside. Finally, add the asafoetida and roast for few seconds and set aside.
Cool, all the dry roasted ingredients and grind to a slightly coarse powder. Set aside the powder.
To prepare the chitranna gojju, heat oil in a heavy bottomed vessel. Once hot, add the mustard seeds and allow them to splutter. Add the chana dal and split gram dal and allow to turn red. Add the dry red chilis, 3 sprigs of curry leaves, and asafoetida and saute for few seconds.
Immediately, add the grated mango and saute for 6-7 mins. Add the ground chitranna masala powder, jaggery and salt to taste and mix well. Let it cook till oil separates. Turn off heat.
Add three-fourth of the prepared chitranna gojju and roasted peanuts to the cooled rice and mix well using your hand. Use a light hand to mix. Adjust salt and mix well. If you feel the mango rice needs more tang, add one or two tbsps of the prepared gojju and mix.
Remove to a serving bowl and place lid. Allow the flavors to meld for a couple of hours or at least an hour.
Serve with yogurt and appalam/pappadum.
Tips
Taste the prepared gojju and if it is too sour, add 1 or 2 tsp of jaggery to the gojju and cook till oil separates.
Any left over chitranna gojju can be refrigerated.

18/08/2016

Crispy Chicken
Ingredients
Chicken 2 and 1⁄2 Pound, cut in half lengthways (1 Whole One, 1 Kilogram)
Oil 2 Pint (1 Liter)
FOR THE SIMMERING SAUCE
Water 2 Pint (1.1 Liter)
Cinnamon stick/Chinese cinnamon bark one
Dark soy sauce 7 1⁄2 Fluid Ounce (210 Milliliter)
Whole sichuan peppercorns 1 1⁄2 Teaspoon, roast
Fresh orange peel/Dried citrus peel - 1 tablespoon, soaked 1 Tablespoon, finely chopped
Ginger slice -- 2
Spring onions -- 2
Sugar -- 1⁄2 Ounce (10 Grams)
Honey -- 2 1⁄2 Tablespoon
Water -- 10 Fluid Ounce (300 Milliliter)
Cider vinegar/Chinese white rice vinegar -- 2 Tablespoon
Lemon -- 1 , cut in wedges
Directions
MAKING
1. In a large pot put all the ingredients for simmering sauce and bring to a boil.
2. Lower the heat, put in the chicken halves and simmer them, uncovered, for 30-40 minutes.
3. Take out the chicken and let it cool down and dry on a rack for at least three hours.
4. In a pan or wok, heat the glaze ingredients to boiling point, let cool and baste the dried chicken halves with this.
5. Leave the chicken to dry again for 2 hours, keep it in a cool and airy place but not in the refrigerator (The dish can be prepared up to this point the day before you want to serve it).
6. In a deep fat fryer or large wok heat oil and fry the chicken halves one by one, skin side down until it is a rich, dark brown in colour and very crisp.
7. Remove and drain on paper towel.
8. Cut it into bite sized pieces and arrange on a warm platter.
SERVING
9. Serve hot garnished with lemon wedges with roasted Salt and Pepper.
Author - ifood