Veggies and Me!

Today I am going to share with you all the recipe of ‘Vegetable Dum Biryani’, ‘Rice Cooked With Vegetables and Spices, from the Cookbook India’s Vegetarian Cooking, by Monisha Bharadwaj. I have modified this recipe according to my tastes here and there. Sounds Yummy, Isnt it !

Biryani’s are everyone’s favourite, may it be Vegetarian or Non-vegetarian – the Chicken Biryani or Mutton Biryani. I, somehow always had disliked Vegetarian Biryani. My Mom always had to run after me to make me have my Vegetable Biryani whenever she would make it 🙂 Infact it was scary for me to have all the veggies, in one plate at a time ! They looked like as those veggies were challenging me to gulp them down 👿 😀 Now when I look back, I myself wonder about the possible reason for my hatred towards them during my childhood, was it the taste ?! .. they look fab and colourful to me now when together in a plate, so looks might not have been a reason.. Cannot really make out the reason for that. I guess there’s really some direct relation between childhood and the repulsion towards Veggies 😀 Oops, am talking in chemistry language !! 😆 My Hubby though still hates veggies 😉 Men,’ Most’ men, and Veggies arent friends anytime of life 😀

As I grew older, and came in the Nutriton field, I began to have food more based on the ‘nutrient’ value rather than my likes and dislikes. And likes automatically became what is healthy and what’s not ! I now love Veggies, and Vegetable biryani too, a lot. I prepare it on weekends mostly for lunch or dinner, and very occasionally on weekdays for dinner.

Vegetable Biryani is healthy, and delicious, especially this one. Yes, I, who once used to ‘hate’ it, am admitting it today. Like Mutton Biryani and Chicken Biryani, Vegetable Biyani is not a Mughalai dish, as far as I know. It is a modified version of the Pulao. A rich, aromatic version of pulao, resembling the Authentic and Aromatic Non-Veg Mughalai Biryani’s.

I usually cherish spending my time in the kitchen. And I reserve these kind of lengthy recipes for moments like these. Leisurely and carefully preparing meals in the kitchen helps me relieve and wind down. I enjoy my time cooking with love for everyone.

The spices, that I am using in the recipe can be bought from any Asian spice stores. I love to add milk and cream to my Biryani’s and make them rich in flavours. You can always alter the amounts of Salt in any of the recipes according to your tastes. I use the mixed frozen vegetables from the market, when I do not have fresh veggies in my house. I find it very useful at those times. You can however use chopped fresh veggies for the Biryani in the recipe.

Vegetable Dum Biryani –  Rice Cooked With Vegetables and Spices

Source: India’s Vegetarian Cooking

Serves: 4

Ingredients:

• Spices for the Rice water:

1. Bay Leaves – 2
2. Fennel Seeds/Saunf – 1 tsp
3. Nutmeg Powder – 1 tsp
4. Cinnamon – 1 small stick
5. Cloves – 5
6. Black peppercorns – 8
7. Green cardamom – 3

• Milk – 4 tbsp
• Saffron strands – 1/2 tsp
• Rose Water – 4 tbsp (optional)
• Green cardamoms – 2
• Butter/Canola Oil – 6 tbsp
• Yellow Onion – 3, medium, thinly sliced
• Ginger Garlic paste – 1 tbsp
• Tomato paste – 2 tbsp
• Turmeric Powder – 1/2 tsp
• Garam Masala powder – 1/2 tsp
• Salt – 1 1/4 tsp
• Frozen Mixed Vegetables (Corn, Carrots, Potatoes, French Beans, Lima beans) – 270 gms
• Red capsicum – 1, chopped
• Basmati Rice – 300 gms
• Mint leaves – 1 tbsp
• Cilantro – 1 tbsp
• Slivered Almonds – 3 tbsp

 

Vegetable Dum Biryani / Tarkari Ka Chawal

Method:

• Preheat Oven to 425 °F /220 °C/Gas Mark 6
• Put the spices meant for the rice water in 600 ml of water. Bring to a boil and turn off heat. Cover the pan and allow the flavours to infuse. This will be our liq. 1.
• Meanwhile crush the two green cardamoms with milk and saffron and rose water and keep aside in a small bowl. This will be our liq. 2.
• In a pan on medium heat, pour 3 tbsp of butter/oil and stir fry the chopped red capsicum. Remove with a slotted spoon and reserve.
• In the same pan and butter/oil fry the onions until brown. Remove half of them and reserve for garnish. Add Ginger garlic paste to the pan and stir fry it along with the remaining onions. Remove from heat and let it cool. Grind the fried Ginger-Garlic and Onion.
• Heat 1 1/2 tbsp butter/oil in a pan and pour the above grinded mixture along with turmeric powder, Garam masala and tomato puree. Season with salt and let it cook for 5-10 minutes.
• Add the frozen mixed vegetables to the tomato and onion mixture in the pan. Also add the stir fried red capsicum. Mix Well and simmer. Let it cook for 10 more minutes. Remove from heat and reserve.
• Strain the liq. 1 and keep aside. Throw away the spices.
• In a pan add 1 1/2 tbsp of butter/oil and fry the rice over high heat. (Note: Do not wash the rice before hand. Rinsing will wash away the significant amount of surface starch that contributes to the dish.)
• When the rice has become shiny, add half of the liq. 1 and bring to a boil. Reduce the heat and cover for about 6-8 minutes or until the water has evaporated.
• Take an oven proof dish and start the layering process of the Biryani. The top and bottom layers are always the rice in a Biryani. Start by a layer of rice in the bottom of the dish, then add a layer of Vegetable mixture, then a layer of rice, and layer of vegetable mixture, and then the final rice layer. Pour evently the remaining liq.1 and the liq. 2 and the reserved fried onions on the rice layer. Also sprinkle the chopped coriander and mint leaves, and the slivered almonds on it. Seal the dish with tinfoil.
• Cook the biryani for 40 minutes in the oven reducing the heat to 375 °F/190 °C/Gas Mark 5 after 20 minutes. Open the dish/Remove the tinfoil from the dish, just before serving.

Suggested Accompaniments: Tamatar ki Chutney

This goes as my contribution to Sharmi for the event she is holding Jihva for Ingredients JFI and its Rice this month at her place.

 

Garma-Garam Qaeema Samosa

Welcome! Its Snack time.., and you are all invited !! 🙂 Today I thought of preparing some snacks for my family for the evening, it being a weekend.. So, the first thing that came to my mind was Samosas,. And who wouldnt like Samosas? I and my hubby usually go and get some for us all from the ‘Samosa King’ market here, but today I thought of preparing them at home, Hyderabadi style.

Samosas are triangle shaped Indian pastries that are filled with meat or vegetables, or both. The filled pastries are generally deep-fat fried but can also be baked. These pastries are eaten as snacks or appetizers. I’m a Biiiiig fan of fast foods/junk foods or Snacks and appetizers. My Papa, Mummy, Mother and Father in law are the proof to that, as they, being the elders, are always after me saying i should have good meals too other than just snacking 😆

This version of Samosas are my favourite., my hubby sometimes gets Aloo/Potato Samosas, but we prefer this Non-Veg version of samosas, which I prepare sometimes at home. I will also post the recipe of Aloo/Potato Samosas very soon in the coming days. I remember the wonderful aromas of all kinds of snacks and appetizers and the fast foods… tempting us to stop by from the road side stalls on the way home from College back in India. My Mom also used to make these samosas in large quantities in the month of Ramadhan, when we all Muslims fast, and at occasions or celebrations. This is my Mom’s recipe, and here it goes:

Garma-Garam Qaeema Samosa – Spicy Ground Meat Samosas:-

For the Dough-

Ingredients:

• Whole Wheat Flour – 1 cup
• Salt – 1/2 tsp
• Melted Butter – 2 1/2 tbsp
• Warm Water – 1 cup

Method:

• Sift the flour and salt together in a bowl. Rub in the melted butter and gradually add water.
• Knead and mix the dough, preferebly 10 minutes, until it is soft and leaves the side of the bowl.
• Cover the bowl with a plastic wrap and keep aside at room temperature for 30 minutes.

For the Filling-

Ingredients:

• Butter/Canola Oil – 2tbsp
• Yellow Onion – 1, chopped
• Ginger-Garlic Paste – 1 1/2 tsp
• Coriander seed/Dhaniya powder – 1 tsp
• Cumin seed/Zeera Powder – 1 tsp
• Tumeric/Haldi powder – 1/2 tsp
• Red Chilli powder – 1/8 tsp
• Garam Masala – 1/2 tsp
• Minced Lean Lamb meat – 200 gms
• Salt – 1 tsp
• Lemon juice – 1 tbsp
• Warm Water – 1/2 cup
• Mint leaves – 1 tbsp, finely chopped
• Green chilli – 2, small, finely chopped

Note: You will need extra flour while rolling the dough, and, Oil for deep frying the Samosas.

Method:

• Pour butter in a heavy bottom pan over medium heat and fry the onion till it changes colour.
• Add the ginger garlic paste and stir fry it with the onions for 2 minutes.
• Lower the heat and add the cumin, coriander, turmeric powder and garam masala for 2 minutes.
• Add the minced meat and stir it well, mashing it against the walls of the pan, with the spoon to prevent it from forming lumps.
• Add salt, lemon juice, water and stir well.
• Cover and cook it for 10 minutes.
• Once the mixture is dry, add nutmeg and chilli powder; stir well to combine.
• Remove from heat and let it cool.
• Now, Lightly knead the rested dough. Divide into 8 balls and press each ball and cover with a plastic wrap.

The Dough Balls

• Now roll out each ball, one by one, on a lightly floured work surface woth a rolling pin into 12 cm circles.
• Cut each circle into semi circles and brush the edges with water.

Preparing Samosas

• Put a generous teaspoon of the filling on one half of the semi circle and fold the free half over the filling to form a triangle.
• Press the edges firmly to seal.
• Fold until all the samosas are ready for deep frying.

Prepared Samosas ready for frying

• Heat Oil in a wok or kadai or a deep, heavy bottomed sauce pan until it begins to sizzle.
• Fry the Samosas, a few at a time, on medium heat, gently, until they are golden brown in colour.

Frying Samosas

• Remove with a slotted spoon and drain on absorbent paper. The Samosas are ready to be served.

Samosas,.. Hmm, they look Yummy :-p

This recipe goes as a contribution to Hima for the event ‘Whats Your Favourite..’ she is holding. For this time, the theme is ‘Whats your favourite Snack’. I’m sure her inbox will soon be overflowing with lots of snacks. So, it will a snack party at Hima’s place in the month of September. Be sure to drop by at here place! Eagerly and impatiently waiting for the round up Hima.

These Samosas make great Snacks, or you also serve them as Appetizers. Enjoy 🙂

 

Aloo Paratha

Aloo Paratha ! and there’s no one in my house who can say no to it, be it the breakfast, lunch or dinner. We all love Aloo Paratha a looooot 🙂 And i bet most of the people on this earth will ! Had it for dinner the last night. This dish can be eaten at any meal in the day with a little bit of Tomato Chutney or whatever you like it with.

Looking through my window at those large raindrops, i sip my hot coffee and in this loneliness, its ‘my’ time,.. My time where i scribble just about whatever comes to my mind and share my tried and tested recipes with everyone. Hmm, its become quite cold at my place,.. Winter’s not too far i guess. This will be my first winter here, came early this year to Canada and really look forward for the snow everywhere 🙂

Memories,.. they come with every food i have, always. Food is such a thing that every person recollects, misses or yearns for something with its memory. I remember my mother getting up early, preparing the potatoes for the stuffing from the scratch in the morning, while we all sleep in our cozy beds, and then i would ‘happen’ to get up, get ready and help her a bit in the process. I on the other hand always prepare this at lunch, or as brunch on weekends, or for dinner on weekdays, a bit lazy for the breakfast i am.. ! 😆 And prepare the potato mixture a night before and store it covered in the fridge. I remember we all used to sit at one place back in India and enjoy the breakfast early in the morning on our dining table.. discuss the days works, and then get ready for the college and leave.. Oh! i am now missing my dear parents back in India a lot. I miss them soooo much.

Indian cooking is very versatile, and simply delicious. No wonder everyone loves it. Here’s my recipe of Aloo Paratha. In this recipe you will have to prepare a filling for the bread and stuff the bread with the filling and continue rolling the bread like you roll the Parathas. It takes some time to prepare, but you can always prepare the potato mixture a day before, like i do, if you plan to prepare this dish in the morning and you have the habit of getting up late 😉 Prepare and serve it once, and you will be addicted to this Paratha/Bread, and everyone will enjoy it for sure.

Aloo Paratha – Potato Stuffed Indian Bread

Ingredients:

For the Stuffing mixture-

• Potatoes – 5, medium, washed, peeled and cubed
• Canola Oil – 2 tbsp
• Cumin seeds/Zeera – 1/2 tsp
• Green chillies – 2, finely chopped
• Turmeric/Haldi Powder – 1/2 tsp
• Salt – to taste
• Red Chilli powder – 1 tsp
• Cilantro – 2 tbsp, very finely chopped

For the Bread:

• Whole Wheat flour – 450 gms
• Canola Oil – 2 tbsp
• Salt – to taste
• Water – as needed

Note: You will need additional oil for cooking the Parathas/Bread.

 Aloo Paratha – Potato Stuffed Indian Bread served along with Tomato Chutney 

Method:

• Boil or pressure cook the potatoes until they are soft. Drain and mash them and keep them aside in a bowl.
• Heat a pan on medium high heat and pour the oil, add the cumin seeds. When they splutter add the chillies and fry them for a minute and add the turmeric powder. Mix in the mashed potatoes, the salt, red chilii powder, and coriander leaves. Reserve.
• For the bread now, combine the flour, salt, oil and water (reserving some of the flour for rolling). Add only a little water at a time and knead hard for 10 minutes until the dough is smooth, firm and pliable.
• Divide the dough into 16 equal sized balls. Roll each ball into a circle with a rolling pin of 8 cm approx diameter on a lightly floured board.
• Divide the potato mixture and roll them into 8 balls between your plams, 4 cm approx diameter and keep aside.
• Put each potato filling in the middle of each of the 8 rolled out discs and flatten it a bit.
• Cover the 8 left rolled discs onto each of them like a sandwich, and press the edges of the discs to make a potato parcel and enclose the potato mixture inside.
• On a lightly floured board roll out very lightly and carefully, each one by one, to a circle, the size of a breakfast plate. Do not press too hard on the rolling pin or the filling will break through the dough, and also, do not roll it too thin or the Paratha will tear. Roll gently.
• When all the parathas are filled and ready to cook, heat a heavy flat bottomed frying pan/girdle until very hot.
• Keep Oil/Soft Butter ready in a small bowl.
• Put a teaspoon of oil/butter on the girdle, spread it with the frying slice and put the paratha on it carefully and the paratha sizzle on the girdle..
• Spread another small teaspoon of oil/butter on top of the paratha. Turn the paratha over and cook another side until nicely golden on both sides.

Suggested Accompaniments: Serve at once with Tomato chutney or have it with any curry you like. You can also have it plain. Enjoy!

Tip:If any of the potato mixture if left unused here, you can make Potato cutlets with it and store in the refrigerator. Shallow fry them later when you want and a snack is ready!

 

Puri-Chana ki Bhaji

Puri-Chana ki Bhaji, this was my today’s weekend breakfast, or call it Brunch 🙂 I love Indian breakfasts, and i take time out for these on the weekends. There’s something about Puri’s that everyone loves it. It a fav in my house. I had posted the last time about the Palak Puri. These are a different kind of Plain Puri’s, which people have it with Aloo Saag/Potato Curry, or Tomato Chutney, Curd, and in my house we have it with Chana ki Bhaji. Its a comforting Indian breakfast.

I remember my Mom used to always get up always before everyone and prepare the whole days meal and then keep trying hard to wake us up, to just have those delicious lovingly prepared dishes 🙂 Hmm i miss all that very much!

This recipe goes as a contribution to Anita of ‘A Mad Tea Party’ for holding this Party of Puri 🙂 Here goes the recipe:

For the Puri’s-

Makes : 20-24 puris

Ingredients:

Whole Wheat Flour – 3 cups
Salt – 1-1 1/2 tsp
Butter/Oil – 1 tbsp (optional)
Lukewarm Water – 1 cup
Canola Oil – for deep frying

Method:

-Put flour in mixing bowl, reserving about half cup for rolling chapatis.
-Mix salt through the flour in the bowl, then rub in butter/oil, if used.
-Add water all at once and mix for atleast 10 minutes (the more it is kneaded. the lighter the bread will be).
-Form dough into balls, cover with a plastic wrap and stand for 1 hour or longer.
-Shape dough into balls about the size of a large walnut.
-Roll out each one on a lightly floured board (using reserved flour) to a circular shape (approx 10 cm diameter) and as thin as possible
-Heat approximately 2.5 cm (1 inch) of oil in a deep frying pan.
-When a faint haze rises from the oil, fry puris one at a time, over a moderate heat.
-Spoon hot oil continually over the cooking puri until it puffs and swells.
-Turn over and fry other side in the same way.
-When both sides are pale golden brown, drain on absorbent paper, Serve immediately with your favourite Curry, or Bhaji, or Chana ki bhaji

For preparing Chana ki bhaji-

Ingredients:

Dried whole Chickpeas/Garbanzo beans – 350 gms
Salt – 1 1/2 tsp
Turmeric – 1 tsp
Dry roasted Ground Cumin seeds – 1 tsp
Red Chilli powder – 1/2 tsp
Lemon Juice – To taste
Potato – peeled, cut into small sized wedges
Tomato paste – 3 tbsp
Yellow Onion – 2, chopped
Oil – 2 tbsp
Cilantro – 1 tbsp, for garnishing

Method:

-Soak chick peas overnight in plenty of water.
-Next day, drain the old water and cover with fresh water, add 2 tsp salt and the turmeric, bring to the boil, cover and simmer until peas are tender, 35-45 minutes, or cook in a pressure cooker if preferred.
-Drain while hot and reserve the chick peas.
-In a heavy bottom pan, pour oil and add the onions, reserving about a tbsp of them for garnishing. Let them cook until they are translucent.
-Add the potato wedges and cook them until they are tender adding a little water if needed.
-Add the tomato paste, the chick peas, cumin, chilli powder, lemon juice and mix well.
-Let it cook for 10 minutes and remove from heat.
-Garnish with chopped coriander leaves and chopped onions. The Chana ki bhaji is ready.

Luv,
Mona

Mazedaar Methi-Gosht ke Kofte

Listening and enjoying the song ‘Mere Zindagi me aaye ho..‘, from the Bollywood movie Armaan in my ipod, today I prepared this curry for dinner and am just waiting to have it. I love to listen to songs when I stay alone with my hubby gone for the work, while I do my house chores and the cooking.. Music helps me stay happy, I cling to it. I’m energized by it. I’m inspired by it. I can go on and on..

Spicy Curries are always yummy, no doubt in that. By spicy curries, I do not mean curries that are super hot to burn your mouth., what I really mean by spicy curries is masaaledaar salan, which are gravy based curries infused by a range of exotic Indian spices as the base. I am an ardent lover of spicy curries, and I am sure almost everyone in the whole world love spices and the beautiful flavours they add to a dish. This curry of Meaballs is one such and it is a favorite in my house. Its easier to prepare and extremely delicious along with Parathas or Naan to mop up the gravy.

Meatballs are called ‘Kofta‘ in Urdu. They are similar to Meatballs or Meat dumplings in the U.S. The other version of Kofte ka Salan, or meatball curry that I most usually prepare is Amchur-Harimirch Wale Kacche Gosht Ke Kofte, Meatballs in a hot and sour gravy

When I prepare meat balls I make them smaller in size, about 2 cm in diameter. The reason is, I believe, they get done perfectly. Many of my associates always make larger sized meatballs- approx 4 cm in diameter, and they are never well cooked, (remain raw, undone and undercooked in the centre). So, this trick that I learnt my MIL comes very handy to me.

I always prepare larger amounts of curries, portion and store them in the refrigerator for a later use. It saves lot of time.

This curry/Salan gets prepared in almost an hour time, and you can have it with Parathas or Naan, or Khushka/Plain Boiled Rice.

Mazedaar Methi Kofte – Meatballs in a gravy with Fenugreek leaves

To prepare Meat Balls –

Ingredients:

Ground Lamb/Goat/Veal Meat (or) Boneless Lamb/Goat/Veal Meat Bite-Size pieces – 250 gms
Green Chillies – 3, small, slit
Cilantro – 1 tbsp, finely chopped
Mint leaves – 1 tbsp, finely chopped
Salt – 1 1/2 tsp
Red Chilli Powder – 1 tsp
Yellow Onion – 1, large, sliced
Canola Oil – 2 tbsp

 

Kacche Gosht Ke Kofte – Meatballs 

Method:

-Pour oil into a pan at medium heat and add the sliced onions. Fry them till brown and crisp. Remove from oil, cool and reserve
-Now in a meat processor, add the fried onion slices, the slit green chillies, chopped coriander and mint leaves, salt, red chilli powder and the ground meat or cubed boneless meat pieces, whatever you are using and process till its all grinded into a smooth paste.

(Note:Make sure that the washed meat, whether you are using ground meat or meat pieces, is completely dry, or they will not hold shape later on) 

-Now, take a little bit of meat paste at a time and slightly apply pressure and roll it between your palms untill soft, tight and round shaped. Arrange them on a plate.
-The meat balls are ready. Keep them aside.

To Prepare The Gravy –

Ingredients:

Canola Oil – 5 tbsp
Yellow Onion – 4, large, finely chopped
Ginger Garlic paste – 1 1/2 tsp
Yogurt – 6 tbsp
Red Chilli Powder – 1 tsp
Salt – 1 1/2 tsp
Garam Masala – 1/2 tsp
Dry Roasted Cumin Seed powder – 1/2 tsp
Dry Roasted Coriander seed powder – 1/2 tsp
Dry Roasted Dessicated Coconut  – 1 tsp
Dry Roasted Groundnut Powder – 1 tsp
Methi/Fenugreek Leaves – 100 gms, very finely chopped

 

Mazedaar Methi Kofte – Meatballs in a gravy with Fenugreek leaves 

Method:

-In a heavy bottom sauce pan at medium heat, fry the ginger garlic paste and add onions in the oil till light brown in colour.
-Add yogurt to it and give it a good stir. Cook it well till it starts leaving oil.
-Meanwhile wash the Methi/Funugreek leaves well, only the leaves, not the stems or flowers, chop them up very finely and reserve.
-Add the dry ingredients, the red chilli powder, salt, garam masala, the dry roasted cumin seed powder, coriander seed powder, coconut powder, groundnut powder, and mix well.
-After 3-5 minutes, remove from heat, cool the mixture and grind it to a paste.
-Pour back the grinded mixture to the saucepan and add the very finely chopped Methi/Fenugreek leaves and let them cook till they are soft.
-Add three glases of water to it and bring it to a boil.
-As soon as it boils once, simmer and slowly drop the earlier prepared meat balls one by one into it. Now do not stir at all for about 10 minutes. Half cover the lid and let it cook undisturbed at the low heat.
-Later, slowly stir the gravy and let it cook for 7-8 minutes more. You can add more water or let it cook for some more time on medium heat so that the water dries up and you achieve the consistency.
-The curry is ready and serve it hot with Parathas preferably or along with Rice.

Suggested accompaniments: Enjoy the curry along with Parathas or Naan, or Khushka/Plain Boiled Rice.

Luv,
Mona

Chicken with Lychees

I just finished watching Transformers for the second time, and I have to say, that movie is awesome !!! That movie has now become the favourite of mine for the moment. I guess almost everyone has seen it and its doing a very good job at the box office. For all those of you guys who have not seen this movie yet somehow, here’s a suggestion, go watch that movie, you will love it to no end.

Just half an hour before the movie was gonna end, i got up to marinate the chicken to prepare this recipe for the day. Its a kind of sweet and sour chicken curry. I used boneless chicken breast pieces here, you can use the thighs, or any boned chicken pieces if you do not happen to have boneless breast pieces at home. I had it with Parathas and Rice.

This post of mine is for the event – A fruit a month’ AFAM, which the lovely Sig, of Live to Eat, has hosted for this month with Lychee as the fruit of the month. Many people do not know what Lychee are. Lychee is a fruit, mostly grown in China, and known for its sweet tart flavour. This fruit has a rose coloured skin when young, but as it matures, it develops a hard and leathery rind, which is inedible. It comes off easily leaving behind the jelly like, pearly white flesh with a single inedible seed inside. They are available fresh or canned in most asian stores. Anyways, here’s my entry for the event :

Ingredients:

Marination Ingredients-

• Boneless Chicken Breast Pieces – 500 gms, cut into 2 cm cubes
• Salt – 2 tsp
• Black Pepper – 1 tsp
• Canola Oil – 1 tsp
• Sugar – 1/2 tsp

Gravy Ingredients-

• Gram Flour – 5 tbsp
• Canola Oil – 3 tbsp
• Red Capsicum – 1/2 of a large capsicum, chopped
• Green Capsicum – 1/2 of a large capsicum, chopped
• Ginger Garlic paste – 2tsp
• Yellow Onions – 1, finely chopped
• Canned Lychee in Syrup – 1 can, 565 gms
• Tomato paste – 3 tbsp
• Water – 2 tbsp
• Red Chilli flakes – 1 tsp
• Red Chilli Powder – 2 tsp

Chicken with Lychees

Method:

• Drain and reserve all the lychees and a cup of syrup individually in two bowls.
• Marinate the Chicken in the marination ingredients for preferably 30 minutes.
• Roll the chicken breast pieces in 4 tbsp gram flour and fry till golden brown. Make sure you do not fry them for too long as breast pieces toughen up too quickly.
• In a pan on medium heat, in a tbsp of oil, stir fry the red and green capsicum for about 7 minutes. Remove and keep aside.
• In the same pan add the remaining oil and fry the onions till light brown.
• Add the ginger garlic paste and fry it along.
• Add the reserved cup of lychee syrup to it and simmer covered for 5 minutes.
• Now add the tomato paste and the stir fried capsicum to it and mix well.
• Dilute the remaining one tbsp gram flour in a 2 tbsp water and pour this into the pan. Let it cook till the mixture begins to thicken up.
• Add the Chicken pieces and the drained lychees, chilli flakes and red chilli powder and give a good stir.
• Let it cook on simmer uncovered for 5 minutes.
• Once ready, Serve it hot.

 

Jal Jeera

Its being very hot nowadays, and I am waiting for the good winter season to come. Yes, I like the winter season. I love snow all around, and the most important thing, no sweat!! On this hot afternoon after the days meal, I thought of trying out the Jaljeera or the Cumin seed cooler from the cookbook ‘India’s Vegetarian Cooking’. Its one of my most favorite cookbooks.

Cumin is a flowering plant that has been grown as a spice, it has digestive properties and a very distinctive aroma. Its a spice used very commonly in Indian cuisines. Its can be store in airtight containers for upto 6 months.

This post is my contribution to Sunita’s monthly event on Spices – Think Spice.. , and she has selected Cumin for this month.Thanks for hosting the event on such a wonderful spice Sunita. Here’s my entry:

Recipe Source: India’s Vegetarian Cooking, by Monisha Bharadwaj

Serves : 4

Ingredients:

• Cumin Seeds – 2 tsp
• Tamarind Concentrate – 1 tbsp
• Hot water – 600 ml
• Brown Sugar – 6 tbsp
• Red Chilli powder – 1/2 tsp
• Black Salt/Kala Namak – 1 tsp
• Cilantro – few, finely chopped
• Mint Leaves – few, finely chopped

Method:

Dry roast the cumin seeds in a small pan. When they turn dark, grind them into a fine powder and reserve.

Dilute the tamarind concentrate in water and add to it the rock/sea salt, sugar, chilli powder and reserved cumin powder and mix it well.

Let it cool and stir in the coriander leaves.

Pour this mixture into a small jug and let it chill in a refrigerato

 

 

Tuna Cutlets

Tuna is my favourite fish. I havent tried many fish as yet as I’m new here, used to have only Rohu while I was in India. But I love it a lot. I make lots of Tuna cutlets, and keep them in a plastic box in freezer for many days, so that I just have to bring them to room temperature and pop them into the pan to shallow fry them. This way I can have those whenever I want, and feel like having them. This comes especially handy during the month of Ramadhan. I prepare and store these this way, and in the month of Ramadhan, it saves a lot of time, and i can devote my time to prayers more.

I serve them as snacks with tomato ketchup, or as a side dish with Rice or Parathas. My Hubby loves them, soooo much. Try it out. Here’s the recipe guys.

Makes: 26 cutlets

Ingredients:

• Canola Oil – 2 tbsp
• Yellow Onions – 2, large size, finely chopped
• Green chillies – 10-12, finely chopped
• Tuna Flakes – 2 tins
• Salt – 2 tsp
• Red Chilli powder – 2 tsp
• Garam Masala – 1/2 tsp
• Black Pepper powder – 1/2 tsp
• Potatoes – 3, boiled, peeled, and mashed
• Egg Whites – 3, whipped
• Bread Crumbs – 2 cups
• Canola Oil – as needed for shallow frying the patties

 

Tuna Cutlets/Patties 

Method:

• In a non stick heavy bottom pan on medium heat stir fry the onions and green chillies in oil till the raw flavour of onions is lost and they are translucent.
• Add the drained tuna flakes to the pan. Mix and let it cook for almost 20 minutes till the tuna is light brown in colour. Keep strring it occasionally ensuring it doesnt get burned.
• Add salt, red chilli powder, black pepper and garam masala.
• Add the mashed potatoes to it mix well.
• Keep stirring it continuously and let it cook for 7 minutes more.
• Once ready, keep aside and let it cool.
• Make small patties of the cooled mixture.
• Pour the whipped egg white in a cup and bread crumbs in an another cup.
• Dip the patties once in the egg white, then in the bread crumbs and store them in a plastic box if you want to store some, and arrange remaining on a tray to fry them.
• Pour oil in a pan shallow fry them till brown on both sides.
• Serve them hot.

 

 

Paratha

Parathas are the favourite variety of Indian bread. They are rich and deliciously flavoured with ghee/Butter/Oil. I prefer oil mostly. Ghee or Butte are occasional. Parathas and Kebabs combination go very well and is famous. We usually have Parathas and Rice with curries at meals. Its our staple diet. It is a bit difficult to get the correct circular shape while rolling the parathas. You can use a plate and cut the ends off or anything helpful for this in your kitchen and attain a perfect circular shape for your parathas. But it is not very necessary to get the perfect circular shape always, you will get it with practice and time. They are easy to prepare once you get the hang of it.

Ingredients:

Makes 7 Parathas

• Whole Wheat Flour – 2 1/2 cups
• Salt – 1 1/2 tsp
• Water – 2/3 cups
• Butter/Ghee/Oil – 6-8 tbsp
• Extra ghee/Butter/Oil for cooking.

 

Paratha – Flaky Indian Wheat Bread

Method:

• Sieve the wheat flour, salt into a mixing bowl or a food processor bowl pour rub in one table spoon ghee. Add water all at once, and knead dough if you are preparing it with your hands for atleast 10 minutes (the more it is kneaded, the lighter the bread will be), or if you are using a processor, use the dough blade and pulse till the dough forms into a ball. Add water all at once and mix to a form but no stiff dough.
• Form dough into a ball and cover with clean plastic wrap and set aside for 1 hour.
• Later divide the dough into 7-8 equal portions and roll each ball one by one on a lightly floured board into a very thin circular shape (approx 10 cm in diameter) with a rolling pin on a flat surface like the thoroughly clean platform of your kitchen.
• Pour 2 tbsp melted and cooled butter/ghee into the centre of each and spead lightly with your hand on one side of each of rolled out discs.
• With a knife, make a cut from the centre of each circle to the outer edge.
• Starting the at the cut edge, roll the dough closely into a cone shape.
• Pick it up and press the apex of the cone and base towards each other and flatten slightly.
• You will now have a small roughly circular piece of dough again.
• Lightly flour the board/platform again and roll over the dough with the rolling pin very gently, taking care not to press too hard and make them too thin.
• Heat a griddle/tawa on medium high heat. Once it is hot, put the rolled over prepared disc on the heated griddle. Let it cook for 1 minute. You will notice small bubbles on the disc. Flip it with a rubber spatula or a flat spoon which you have and again cook it on the other side for 1 minute.
• Now quickly brush liberally (not too much) the lightly cooked side of the paratha with butter/ghee/oil with a silicone basting brush or a teaspoon all over, and flip it over again. Again, working quickly, spead the butter/ghee/oil over the other side too and flip it to cook that side and remove once brown on both sides.
• Fold them and Serve hot with curries. The Parathas are ready.

 

 

Kaddu ka Meetha

I am not much of a ‘Mithai‘ person, I do not like Sweets/Mithai’s. Just yesterday I had to attend a party and those guys gifted me some Laddu’s and the one to have them are everyone besides me in this house !

I usually prefer sweets/desserts that are light, with not too much sugar, infact only a hint of sugar in it. My hubby bought some Bottle gourds, and i thought of preparing this Meetha/Sweet dish out of it, for my family. Its quite dry Meetha, and can be varied according to your tastes. This is my sisters version of Kaddu Ka Meetha. Bottle gourd is a simple and humble vegetable which is not much loved my many people. An hence they do not try it, or have it quite often. This unattractive vegetable is low in saturated fats and is hence good for weight loss. Try it out.

Serves: 4

Ingredients:-

• Bottle gourd/Kaddu – 1, medium sized, approx 500 gms, peeled and grated
• Milk – 1 cup
• Khoa – 2 tbsp
• Green Cardamom – 3
• Butter – 1 1/2 tbsp
• Sugar – 1 1/2 cup
• Almonds – thinly sliced

 

Kaddu Ka Meetha – Bottle Gourd Sweet Dish

Method:-

• In a heavy bottom sauce pan on medium heat, put the grated bottle guard and add water so that the water stays 1 cm above the level of the grated bottle guard and cook it stirring occasionally till almost dry.
• At this point add milk and let it cook again for 7 minutes.
• When the milk in the pan has almost dried, add khoa, and keep mashing the mixture slightly stirring continously with hardwood spoons preferably.
• Remove the seeds from two green cardamoms and grind them into a fine powder.
• Add cardamom powder, the whole cardamom and butter. Stir well.
• Now add sugar keep stirring it. You can add more or less sugar as your wish. Let it cook again until the oil seperates.
• Pour it out into a bowl and garnish with thinly sliced almonds.