Tuesday, 30 October 2012

Beans Mezhukkupuratti / Stir Fried French Beans Recipe


Beans Mezhukkupuratti / Stir Fried French Beans is a traditional Kerala side dish (South Indian)


Ingredients:

Long Beans - 500 grams, cut into small pieces
Small Onion - 1 (thinly sliced - optional)
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Green Chillies - 3 to 4 (Split lengthwise)
Coconut Oil - 3 to 4 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Garlic - 2-3 cloves
Curry Leaves - handful
Salt as per taste

Method:

1. Heat oil in a pan.

2. Fry the mustard seeds, cumin seeds and curry leaves till it starts to splutter. 

3. Add the onions & beans


4. Lower the fire and stir fry the beans until almost cooked.  (12 - 15 minutes)


5. Add the green chillies.

6. Grind the shallots and garlic with the turmeric powder and add to the cooked beans. 


7. Increase the heat a bit and fry, stirring well, until the shallot-garlic paste is golden brown.

8. Add salt and chilli powder. Fry for 1 - 2 minutes.


9. Transfer to a serving dish.

10. Serve hot with plain rice.

Wednesday, 24 October 2012

Tomato Pulao (A Lip Smacking Spicy Tomato Rice)


Ingredients:
§  Tomatoes – 2 large
§  Cooked Rice – 3 cups
§  Onions -  3, small
§  Oil – as required
§  Cumin Seeds – 2 teaspoons
§  Green Capsicum – 1 medium
§  Ginger + Garlic Paste – 1 and ½ teaspoons
§  Red Chilli Paste – 2 teaspoons
§  Tomato Sauce – ½ cup
§  Pav Bhaji / Garam Masala – 1 tablespoon
§  Carrot (Boiled & cut into small cubes) – 1 medium
§  Green Peas (Boiled) – ½ cup
§  Cauliflower (Boiled) – 5 to 6 florets
§  Cottage Cheese (Paneer) – 50 grams
§  Salt – as required
§  Lemon Juice – 1 tablespoon
§  Fresh Coriander Leaves (Chopped) – To garnish

Method:
§  Heat a deep non-stick pan.
§  Cube the onions and separate the layers.
§  Pour oil into the pan and add cumin seeds.
§  Sauté till they are lightly browned
§  Add the onions and sauté.
§  Dice the capsicum and tomatoes.
§  When the onions turn a light golden brown, add ginger-garlic paste and sauté for a minute.
§  Add red chilli paste, tomato sauce and Pav Bhaji masala and mix well.
§  Add carrot, green peas, cauliflower, tomato and capsicum and mix.
§  Cut the cottage cheese into small cubes and add to the pan.
§  Mix gently and add salt and 1 cup water.
§  Add lemon juice and mix well.
§  Add coriander leaves and mix.
§  Add the cooked rice and mix gently and let it get heated through.
§  Serve hot. 

Recipe courtesy - Sanjeev Kapoor

Bhindi Kadhi (Sautéed Okra with Buttermilk)


Cooking Time: 30-40 minutes /
Servings: 4
Preparation Time: 20 - 15 minutes
Category: Vegetarian

Ingredients:

§  Bhindi ( Okra / Ladyfingers) – 300 grams
§  Yogurt – 2 cups
§  Gram Flour (Besan) – 2 tablespoons
§  Ginger + Garlic Paste – 2 tablespoons
§  Green Chilli Paste – 1 tablespoon
§  Salt – To Taste
§  Turmeric Paste – ½ teaspoon
§  Oil – 3 tablespoons
§  Asafoetida – ¼ teaspoon
§  Mustard Seeds – 1 teaspoon
§  Cumin Seeds – 1 teaspoon
§  Dry red chillies (broken) – 4 to 5
§  Curry Leaves – 8 to 10
§  Black Peppercorns – 8 to 10
§  Cloves – 6
§  Fresh Coriander Leaves – Chopped

Method:

§  Whisk together yogurt and gram flour in a bowl.

§  Add ginger-garlic paste, green chilli paste and salt and whisk to a smooth mixture.

§  Add a little water and turmeric powder and mix. Set aside.

§  Trim the ladyfingers on either side.

§  Heat the oil in a deep non-stick pan.

§  Add the asafoetida, mustard seeds and cumin seeds and sauté till the seeds splutter.

§  Add red chillies, curry leaves, black peppercorns, and cloves and sauté till fragrant.

§  Add the ladyfingers and sauté for two to three minutes.

§  Add the yogurt mixture and cook on medium heat till the ladyfingers are done and the kadhi has thickened.

§  Garnish with coriander leaves and serve hot with steamed rice. 




Thursday, 11 October 2012

Whole Fish – Mandarin Style


Ingredients:

Pomfrets (Any large fish) – 2 medium sized, or 1 large
Salt – To taste
Lemon Juice – 4 tbsp 
Chilli Oil – 2 tbsp
Spring Onion Greens – 1
Garlic – 5 to 6 cloves
Capsicum – ½ medium sized
Pineapple Slice – 1
Fresh Coriander Leaves – a few sprigs
Corn Flour – 1 tbsp
Tomato Sauce – ¼ cup
Ajinomoto (Japanese product) – ¼ tsp
White Pepper Powder – ¼ tsp
Red Chilli Flakes – 1 tbsp
Chicken Stock – 1 cup
Oil – As required

Method:

ü  Make a small slit at the stomach and clean the inside of the fish.
ü  Wash the fish thoroughly and pat dry with an absorbent kitchen towel
ü  Make 4-5 quarter inch deep cuts on both the sides of the fish and then apply salt, lemon juice and chilli oil
ü  Leave aside to marinade for half an hour
ü  Wash, trim and chop spring onion greens.
ü  Peel and chop garlic
ü  Wash, de-seed and cut capsicum into half inch sized pieces
ü  Cut pineapple slice into half inch sized pieces
ü  Clean, wash and keep coriander sprigs in chilled water
ü  Blend corn flour in half a cup of water
ü  Mix tomato juice, ajinomoto, white pepper powder, red chilli flakes and salt to taste with chicken stock
ü  Heat sufficient oil in a wok and fry the marinated fish for 2 to 3 minutes (or until it’s cooked)
ü  Remove and drain onto absorbent kitchen towel
ü  Keep warm in a serving platter
ü  Heat 2 tablespoons of oil in a wok or a pan, add chopped garlic and capsicum and stir fry briefly
ü  Stir in the prepared sauce and spice mix.
ü  Bring to boil
ü  Add the pineapple and the blended cornflour
ü  Continue to cook on high heat for 1-2 minutes
ü  Pour sauce over the fried fish
ü  Remove coriander sprigs from water and garnish the fish
ü  Serve hot topped with spring onion greens

Wednesday, 10 October 2012

Salli Gosht - Parsi (Zoroastrian) Mutton Dish



Ingredients:

            Mutton – 750 gms
            Salt – To Taste
            Dried Apricot (Jardalu) – 6 to 8
            Onions – 2 medium sized
            Ginger – 2 one inch pieces
            Garlic – 6 to 8 cloves
            Red Chillies (Whole) – 5
            Cumin Seeds – 2 tsp
            Tomato – 1 (medium sized)
            Potatoes – 2 (Small)
            Oil - As required
            Red Chilli Powder – 2 tsp
            Turmeric Powder – 1 tsp
            Vinegar – 2 tbsp
            Coriander leaves

Method:

*                 Clean, wash and cut mutton into one and half inch sized pieces

*                 Rub salt into the mutton pieces and keep aside

*                 Soak dried apricots in 1 cup of hot water for 15 minutes

*                 Peel, wash and chop onions

*                 Peel and wash the ginger and garlic, and grind it with red chillies and cumin seeds to a fine paste, adding a little water.

*                 Wash and finely chop the tomato

*                 Peel, wash and thinly slice and cut the potatoes into match – stick sized pieces

*                 Soak cut potatoes in water for 10 minutes, drain and pat dry

*                 Heat sufficient oil in a kadhai (non – stick deep pan) and deep – fry potato matchsticks in hot oil till crisp and golden brown. Drain and remove onto absorbent kitchen towel or paper

*                 Heat 2 tablespoons for oil in a pan and sauté chopped onions until light golden brown.

*                 Add ginger, garlic, red chillies, cumin seed paste, red chilli powder and turmeric powder and stir – fry briefly

*                 Add mutton pieces and sauté for 2 to 3 minutes

*                 Stir in 2 cups of water and soaked apricots along with the water they were soaked in and bring to boil.

*                 Reduce heat, cover & simmer for 15 – 20 minutes or until mutton is completely cooked

*                 Add chopped tomatoes and cook on high heat for 2 to 3 minutes, stirring continuously

*                 Add salt and stir in the vinegar

*                 Transfer the mutton to a serving dish, garnish liberally with the fried potato pieces and coriander leaves & serve hot.

Chicken Chettinad (South Indian Speciality)


Ingredients:

            Chicken – 1 kg
            Onion (Medium) – 2
            Tomatoes (Medium) – 3
            Ginger – 3 (1 inch pieces)
            Garlic – 15 cloves
            Fresh Coriander Leaves – A few sprigs
            Curry Leaves – 10 to 12
            Fresh coconut (Scraped) – ½ cup
            Oil – ½ cup
            Red Chillies (Whole) – 6 to 8
            Poppy Seeds (Khus – Khus) – 2 tsps
            Coriander seeds – 2 tsp
            Cumin seeds – 1 tsp
            Green cardamoms – 3
            Cloves – 4
            Cinnamon – 1 inch stick
            Star Anise – 1
            Fennel Seeds – 2 tsp
            Red Chilli Powder – 2 tsp
            Turmeric Powder – 1 tsp
            Lemon Juice – 2 tsp
            Salt – to taste

Method:

·                    Clean and wash chicken, remove skin and cut into medium sized pieces
·                    Peel, wash and chop onions.
·                    Wash & chop tomatoes.
·                    Peel, wash and chop ginger and garlic
·                    Clean, wash and chop coriander leaves
·                    Wash curry leaves and pat them dry
·                    Heat 2 tablespoons of oil in a kadai (non-stick pan) and roast whole red chillies, craped coconut, poppy seeds, coriander seeds, cumin seeds, green cardamoms, cloves, cinnamon, star anise, fennel seeds and grind them to a paste along with ginger & garlic
·                    Heat remaining oil in a deep fry pan, and fry onions till golden brown
·                    Add curry leaves and ground paste and sauté for 1 to 2 minutes.
·                    Add tomatoes, red chilli powder and turmeric powder
·                    Add chicken and mix
·                    Cook for 5 minutes and add 2 cups of water, lemon juice and salt.
·                    Cover and cook till the chicken is done
·                    Serve hot garnished with coriander leaves and rice or parathas.