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Saturday, October 31, 2009 Friday, October 30, 2009 salsa 2 large, red ripe tomatoes, peeled and seeded 1 garlic clove peeled 1 Anaheim green chili, seeded and cut into thirds 3 green onions, cleaned and cut into 1 inch pieces 4 oz canned chopped green chilies 1 to 3 whole jalapeños, deveined and seeded Half cup cilantro 1 teaspoon olive oil 1 Tablespoon lime juice salt and pepper to taste ¼ cup ice water MANGO SALSA Ingredients: •2 ripe mangos,peeled, chopped to 1/2 inch cubes •1 cup jicama, peeled and chopped to 1/4 inch chunks •1 tomato chopped to 1/2 inch pieces •1 yellow or red bell pepper, diced •small handful of cilantro, washed and chopped •2 jalapeno, seeded and finely chopped •juice from 1 lime •4 shallots, finely chopped reBlog from prazanna: asearecipes Image via Wikipedia I found this fascinating quote today: 3 dozen chicken wings 3 cups water 1 cup soy sauce 1 tbsp. sugar 1/2 cup oil 1/2 cup oyster sauce 1/2 cup white wine PREPARATION: 1. Mix all ingredients together except for chicken wings. You should read the whole article. prazanna, asearecipes, Oct 2009 reBlog from prazanna: asearecipes Image via Wikipedia I found this fascinating quote today: 3 dozen chicken wings 3 cups water 1 cup soy sauce 1 tbsp. sugar 1/2 cup oil 1/2 cup oyster sauce 1/2 cup white wine PREPARATION: 1. Mix all ingredients together except for chicken wings.prazanna, asearecipes, Oct 2009 You should read the whole article. Friday, October 16, 2009 CHICKEN WINGS 3 dozen chicken wings 3 cups water 1 cup soy sauce 1 tbsp. sugar 1/2 cup oil 1/2 cup oyster sauce 1/2 cup white wine PREPARATION: Mix all ingredients together except for chicken wings. Preheat oven to 350F. Place chicken wings in baking dish and pour over mixture. Bake for 30 minutes. Serve with plenty of napkins THAI LEMON SHRIMP Ingredients: 1 pound shrimp (shelled and deveined) 1/3 cup sweet chili sauce 1 lemon (juice and zest) 3 kaffir lime leaves (sliced, substitute lime zest) 1 teaspoon chili sauce 1 tablespoon fish sauce 3 cloves garlic (chopped) 1 teaspoon palm sugar (or brown sugar) 1/4 cup coconut milk 1/4 cup cilantro (chopped) Directions: Marinate the shrimp in the sweet chili sauce, lemon juice, lemon zest, kaffir lime leaves, chili sauce, fish sauce, garlic and sugar for 10 or more minutes. Heat a pan. Add the shrimp, the marinade and the coconut milk and simmer (not boil) until the shrimp are cooked, about 2-3 minutes. Remove from heat and mix in the cilantro. Wednesday, October 14, 2009 Alu kurma with egg Ingredients: Alu(potatoes)-3 tomatoes-2 chopped onion-1 green chilli-2 little garam masal cooked eggs-4 Seasoning: Urad dal-tea spoon black gram dal-1teaspoon curry leaves mustard seeds Jeera Red chilli-2 Preparation: Cook potatoes. And cut them into small pieces Put some oil in the dish and put all the seasoning ingredients like curry leaves,mustard seeds,jeera,onions,red chillies etc and fry them in the oil Then put cooked potatoes ,fry then and then add tomatoes Add little turmeric powder and chilli powder ,salt according to your taste And lastly add little garam masala powder for the flavor. Put all the mixture in the cooker after two whistles ,off the stove. Add eggs to the curry. Serve it with hot white rice or any flavored rice. Thats it potato(alu)kurma ready Quick sausage casserole Ingredients macorroni and cheese packect -1 sausage either beef,pork or chicken(Mild sausages) Milk-1 cup pepper-1/4 teaspoon Preparation: Prick the sausages and fry them in little oil in a pan.let them cool And cut into small 1 inch pieces. In a bowl add cooked macoroni cheese noodles and milk ,cheese sause and the fried sausages. place all the mixture into casserole dish and bake at 350F oven for 30 -45 minites. Thats it sausage casserole is ready. Tuesday, October 13, 2009 simple Brinjal fry Ingredients: Brijals-3or 4 Green chillies-3-4 Ginger-small piece Salt Turmeric powder curry leaves (no chilli powder) Preparation: Slit the brinjals and cook in the microwave for 5-7 min on high. In the mean time finely chop the chillies and ginger (not paste) In the pan heat the oil and put all the seasoning ingredients and tamper them and then put little turmeric powder. Put the brijals which are cut into small pieces and fry for 4 min. Thats it brijal fry ready. Simple cabbage fry Cabbage-1/2 (half) Green chilli-2 Curry leaves Turmeric powder Salt-2 spoons Mustard seeds Jeera Urad dal Preparation: slice the cabbage into small pieces and cook with little water in microwave on high for 5-8 min (If you dont have microwave cook the cabage with little water on stove covering with lid for 10 -15 min) Squeeze the water from cabbage ,you can reuse the water in dal preparation. Tamper seasonning ingredients ,jeera,mustard seeds ,urad dal green chillies with little oil and put turmeric powder . And put salt. After that put cooked cabbage and again fry it for 3- 4 mintes. Cabbage fry ready. Server it with white rice. French toast Ingredients: •4 eggs •1 teaspoon sugar, optional •1 teaspoon salt •1 cup milk •6 to 10 slices white bread •butter •maple syrup or other syrup(if you are not using syrup you should ut more sugar) Preparation: Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk. Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine. Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time. Monday, October 12, 2009 what is the significance of pumpkin on halloween In Ireland and Scotland, people began to make their own versions of Jack’s lanterns by carving scary faces into turnips or potatoes and placing them into windows or near doors to frighten away Stingy Jack and other wandering evil spirits. In England, large beets are used. Immigrants from these countries brought the jack o’lantern tradition with them when they came to the United States. They soon found that pumpkins, a fruit native to America, make perfect jack o’lanterns. Sunday, October 11, 2009 CHICKEN PULAV Chicken Pulao is a rice preparation with chicken pieces marinated in ginger, garlic, cashew nuts, almond and some garam masala and cooked with coconut milk. Thus the recipe is full of different flavors and aroma. The preparation is pretty easy too. Ingredients: 600 gms whole chicken; cut into desired size pieces, 2 cups long grain rice, 2 large onions; halved and sliced, 3 bay leaves, 4 cups milk of a whole fresh coconut* or from coconut milk powder, Salt to taste, Juice of 1 lemon, Few roasted cashew nuts, Oil for frying. For the marinade- 2 bulbs of garlic; peeled, 4-5 inch stick of ginger, 10-12 cashew nuts, 10-12 almonds, 5-6 cloves, 5-6 peppercorns, 1 star anise, 2 small pieces of cinnamon, 2 pieces dagad phool (Stone Flower), 1/2 tsp turmeric powder, 1 tsp red chilli powder. Method: Grind together all the ingredients for the marinade and marinate the chicken with it. Leave it aside for at least 30 minutes. Wash and soak rice in little water. Add some oil into a pressure cooker and put on a medium-high flame. When oil is hot add bay leaves and sliced onion. Lower the flame to medium and saute till onion turns light brown. Then add the marinated chicken, stir and cover and cook till chicken is almost cooked (around 10-15 minutes) stirring occasionally. Later uncover and cook till chicken mixture is dry. Drain the rice and add to it to the chicken mixture. Stir and roast for few minutes. Then add coconut milk and stir again. Cook uncovered for 2 minutes. Then add lemon juice and mix well. Sprinkle some cashew nuts over it, cover with the lid and pressure cook upto two whistles only. When the pressure drops, transfer to a serving bowl and serve hot with raita. CHICKEN CHETTINAD Dry roast and grind: Make it as a powder •Cinnamon - 1 small piece •Dry red chillies - 8 •Coriander seeds - 2 tablespoon •Whole black pepper - 1 teaspoon •Fennel seeds - 1 teaspoon •Cumin seeds - 1 teaspoon •Fenugreek seeds - 1 teaspoon •Split roasted gram - 2 tablespoon •Shredded coconut - 1/4 cup For chicken marinade: •Chicken 1 lb •Chilli powder - teaspoon •Turmeric powder - 1/2 teaspoon •Lemon juice - 2 teaspoons •Salt- 1 teaspoon For chicken chettinad curry: •Oil - 2 tablespoon •Bay leaf - 2 •Cloves - 2 •Onions - 2 (cut into small pieces) •Tomato - 1 (chopped into small pieces) •Ginger garlic paste - 1 1/2 tablespoon Cooking method for chicken chettinad curry: Clean the chicken pieces and cut into small pieces. Marinate for 2 hours by adding lemon juice, chilli powder, turmeric powder and salt. Dry roast the above ingredients for about 2 to 3 minutes and grind them into a fine powder. Heat 2 tablespoons of oil in the pan and add the bay leaves, cloves and ginger garlic paste. Now add the onions, fry for 3 minutes and add the marinated chicken and saute it for 4 to 5 minutes. Add the roasted spice masala and fry for 3 minutes. To this add the chopped tomatoes, salt and 1/2 cup water and close tightly with a lid. Reduce the heat to a medium and allow to cook for about 15 minutes. You can serve chicken chettinad curry with rice, chappati, paratha and idli. Friday, October 9, 2009 CHICKEN CURRY This Chicken Curry Recipe main dish is one of my favorites. It uses the ingredients common in South India and is similar to the chicken curry recipe known as Chicken Chettinad (or Kozhi Vartha Kozhambu). Chicken Curry with Coconut Ingredients: 1 chicken cut up 3 tablespoons Ghee or oil 3 cardamom pods 1 teaspoon fennel 1 2-inch piece of cinnamon stick (I prefer cinnamon bark) 1/2 teaspoon cumin seeds 2 medium onions, diced 1 teaspoon garlic minced (or paste) 1 teaspoon ginger, minced (or paste) 1/2 teaspoon turmeric 1 tablespoon curry powder, or to taste 1/2 cup coconut milk (see note) 1 tablespoon garam masala 4 small tomato, diced 1 1-inch square piece of tamarind (see note) Heat the oil in a frying or sauté pan and add cardamom pods, cinnamon, fennel and cumin seeds. Fry the spices for 1-2 minutes and add the diced onions and cook until wilted. Reduce the heat and add the garlic and ginger and sauté for another 2-3 minutes (if your pan is too hot you will risk burning the garlic). Add the turmeric, curry powder, chicken, tomato, garam masala and coconut milk and bring to a boil. Reduce the heat and mix thoroughly and cover. Let it simmer until the chicken is cooked through and the sauce thickens. Serve hot with rice. CHICKEN BROCCOLI Chicken breasts are velveted and then combined with broccoli in an oyster-flavored sauce. Broccoli Chicken serves 2 - 4. Ingredients: 3/4 - 1 pound boneless, skinless chicken breasts To Velvet Chicken: 1 large egg white 1 tablespoon cornstarch 1/4 teaspoon salt Sauce: 2 tablespoons oyster sauce 1 tablespoon light soy sauce 1 tablespoon dark soy sauce 1 tablespoon water To Cook Broccoli: 1 pound broccoli 1/2 cup water 1/4 teaspoon salt, or to taste 1/2 teaspoon granulated sugar, or to taste Other: 2 garlic cloves 1 teaspoon cornstarch mixed with 1 tablespoon water 2 cups plus 4 tablespoons vegetable or peanut oil, for frying Preparation: Cut the chicken into 3/4 to 1-inch cubes. In a bowl, mix together the egg white, cornstarch and salt. Add the egg white mixture to the chicken cubes, tossing or using your fingers to coat the chicken in the mixture. Marinate the velveted chicken in a sealed container in the refrigerator for 30 minutes. While the chicken is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside. Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic. Preheat a wok. Heat 2 cups oil in the wok until it reaches 275 degrees Fahrenheit. (Test the heat by placing a piece of chicken in the wok - it should float). Add the chicken cubes, and let cook until they just turn white (about 30 seconds), using a wooden spoon or chopsticks to gently separate them. Quickly remove the chicken cubes from the wok as soon as they turn white, and drain in a colander or on paper towels. Drain the oil out of the wok or preheat a second wok on medium high to high heat. Add 2 tablespoons oil. When the oil is hot, add the crushed garlic and stir fry for 10 seconds. Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain. Clean out the wok and heat 2 more tablespoons oil. Add the broccoli and the velveted chicken, stirring and tossing to cook the chicken through. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice. BUFFALOW WINGS INGREDIENTS oil for deep frying 1/4 cup butter 1/4 cup hot sauce 1 dash ground black pepper 1 dash garlic powder 1/2 cup all-purpose flour 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon salt 10 chicken wings DIRECTIONS Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve. CHICKEN BIRYANI INGREDIENTS : 1/4 cup ghee (clarified butter) 20 whole cloves 9 whole cardamom pods 5 bay leaves 1 medium onion, chopped 5 small green chile peppers 2 tablespoons ginger garlic paste 1 (3 pound) whole chicken, cut into pieces 1 1/2 cups plain yogurt 1 teaspoon salt 6 fresh curry leaves (optional) 3 cups uncooked jasmine or white rice 4 1/8 cups water 1 sprig cilantro leaves with stems DIRECTIONS: Soak rice for 30 minutes in enough water to cover; then drain. Meanwhile, heat ghee in a large skillet over medium heat. Stir in cloves, cardamom, and bay leaves. Then stir in onion, and cook until soft, 6 to 7 minutes. Stir in chile peppers and ginger paste. Stir in yogurt, salt, and curry, and then place chicken in pan. Cook for 20 to 25 minutes, stirring occasionally and turning the chicken pieces, until only about 1 cup of liquid remains. Mix in rice, water, and cilantro. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Check rice after about 12 minutes; if it is dry, add 1/2 cup water, and continue cooking. CHICKEN NUGGETS INGREDIENTS (Nutrition) 3 skinless, boneless chicken breasts 1 cup Italian seasoned bread crumbs 1/2 cup grated Parmesan cheese 1 teaspoon salt 1 teaspoon dried thyme 1 tablespoon dried basil 1/2 cup butter, melted DIRECTIONS: Preheat oven to 400 degrees F (200 degrees C). Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping. Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes CHILLI CHICKEN INGREDIENTS: 1.5 lb Boneless, skinless chicken thighs/breast pieces 2 tbsp all purpose flour salt to taste 1 tsp red chili powder (cayenne pepper) vegetable oil for deep frying 2 cups thinly diced onions 2 tbsp minced ginger 2 tbsp minced garlic 2 tbsp minced green chilies (a spicy variety, Thai) 2 tbsp minced green onions 1/2 tsp red chili powder (cayenne pepper) 1 tbsp soy sauce 1 tbsp ketchup 1 tsp chili sauce PREPARATION: Cut chicken into small bite sized cubes. In a mixing bowl, add flour, salt, chili powder and enough water to make a smooth paste. Add the chicken pieces to the bowl, and mix well to coat the chicken with the flour mixture. In a frying pan, add enough vegetable oil to deep fry the chicken pieces. When the oil is hot, add the chicken pieces, making sure the pieces don’t stick together, and fry in batches till the chicken pieces are cooked, but not too crispy. Remove the chicken pieces from the pan, and drain on paper towels. In a wok, add 2 tbsp of oil from the frying pan, and saute the onions, ginger, garlic and green chilies till the onion pieces are translucent. Add the 1/2 tsp chilli powder, a little bit of salt and fry till brown. Now add the fried chicken pieces and cut green onions and mix well to combine. When the chicken pieces are heated through, add soy sauce, ketchup, chili sauce and 1/4 cup hot water and mix well. Heat on high, stirring occasionally till all the water is absorbed. Serve hot as an appetizer. Thursday, October 8, 2009 HONEY CHICKEN Ingredients: 1 ½ lbs boneless skinless chicken breasts (cut into 1” chunks) Oil (for deep frying) Batter- 4 tablespoons cornstarch ¼ cup flour 1 teaspoon baking powder ½ cup water ½ teaspoon salt 1 egg 1 egg white Sauce- 1 ½ tablespoons oil 2 teaspoon ginger (minced) 3 tablespoons garlic (minced) 1 teaspoon salt 3 tablespoons honey 1 teaspoon rice wine vinegar ½ cup water 1 teaspoon cornstarch (mixed with 1 teaspoon water) Sesame seeds (for garnish) PREPARATION: Step 1: In a large bowl mix all batter ingredients together until smooth. Cover and allow the batter to site for at least 30 minutes. Add the chicken to the batter tossing to coat. Step 2: Heat a deep fryer to 350 degrees. Fry chicken bits in patches for 2 minutes or until batter becomes firm. Drain on paper towels. Step 3: To make the sauce. Heat 1 ½ tablespoons of oil in your wok. Add garlic and ginger and stir fry for 30 seconds. Add salt, honey, vinegar, and water. Mix well. Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes. Step 4: Coat chicken with the sauce and garnish with sesame seeds. Serve with white rice. CHINESE CHICKEN STRIPS Chinese Chicken Strips Ingredients: 1 lb of chicken breast or de-boned chicken thigh Clean the chicken and cut into strip Mix vinegar, sugar and soy sauce together in a bowl. Stir until sugar is completely dissolved. Taste the sauce and make sure it tastes right for you. It won’t hurt to add a little more of volume to meet your taste. Remember, this sauce determines how this dish is going to taste like. BOURBON CHICKEN RECIPE -CHINESE Bourbon Chicken Recipe : If you have chicken ,apple juice and corn starch ready ,try something new...... Ingredients: 2lb boneless skinless chicken breasts oil (for frying) cornstarch (for dusting, optional) Sauce- 1 garlic clove (minced) ¼ teaspoon ginger ¾ teaspoon crushed red pepper flakes ¼ cup apple juice 1/3 cup light brown sugar 2 tablespoon ketchup 1 tablespoon cider vinegar ½ cup water 1/3 cup soy sauce Step 1: Cut chicken breasts into bit sized pieces, and if you choose lightly dust with cornstarch. Heat oil in your wok and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside. Step 2: In a bowl combine all sauce ingredients. Pour into wok and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes. Tuesday, October 6, 2009 HYDERABADI BAGARA RICE HYDERABADI BAGARA RICE Ingredients:- Basmati rice 250gms Cinnamon 2 small Cloves 3 Bay leaves 2 Shahi jeera 1 tbsp Onion 1 big Green chillies 2 Curry leaves few Pudina leaves few Oil 3 tbsp Salt as per taste Method:- Soak rice for 30 min. Heat oil,add all the whole masala and curry leaves. Saute for a minute and add onions and green chillies Add mint and ginger garlic paste and saute till the ginger garlic leaves its raw smell. Take rice in a bowl add the above mixure and salt. Mix well and add water. For 1 cup rice add 1 1/2 cup water Microwave high for 15mins. It is mild flavoured rice and goes with any curry. This is my mom's recipe and i twisted it and did it in the microwave. Add served it with chicken curry. KHEEMA PULOV Ingredients Mutton kheema 250 gm Cumin seed ½ tsp Cinnamon 1 inch Cardamom 4 Cloves 2 Black pepper ½ tsp Sliced garlic pod 1 Chopped onion 1 medium Chopped green chilies 1 to 2 Chopped tomato 1 Ginger garlic paste 1 tsp Red chili powder 1 tsp Chopped mint leaves 1 tbsp Chopped coriander leaves 2 tbsp Rice ½ cup Water 1 cup Oil 2 tbsp A pinch of turmeric powder Salt to taste Method: Wash the kheema thoroughly. Wash rice and soak in water. Heat oil in a cooking vessel and add cinnamon, cardamom, cloves, and black pepper. Add sliced garlic, chopped onion, and chopped green chilies. Fry till the onions turn translucent. Add kheema and cook till it is almost done. Add red chili powder, ginger garlic paste and chopped tomatoes. Cook for a few more minutes. Add water and bring to boil. Add chopped mint and coriander leaves, and soaked rice. Stir well. Cook till rice is done. ALOO PULOV ALOO PULOV Ingredients 1 cup Samwat Rice (also known as Parsai ke chaawal) 2 tbsp. Ghee 1 tsp. Cumin Seeds 2 Cloves A tiny piece of Cinnamon 2 green Cardamoms 1 large Potato (diced in small pieces) 2 tsp. Rock Salt Red Chili Powder 3 cup Water Green Coriander to garnish Method Heat ghee in a pan Add cumin seeds, cloves, cardamom and cinnamon to the oil When they give off fragrance, add potato and rice Stir-fry to a light brown color Add rock salt, chilli powder and water Cover the pan and let it simmer on low flame for about 15 minutes. Garnish with green coriander Serve hot, with cold curd. CHRISTMAS PULOV Christmas pulao Ingredients : - 1 cup basmati rice( long grain), 20 grams ghee, I big onion, 1 green chilly, ¼ bunch coriander leaves, ¼ bunch mint leaves, ½ teaspoon garam masala, 1 pinch turmeric, ½ teaspoon coriander seeds, ½ cup curd, 1big tomato, ½ teaspoon ginger garlic paste, 10 cashew nuts, 5 grams nutmeg, 5 grams, mace and salt to taste. Preparation time : - 25 minutes Serves : - 2 HOW TO PREPARE: - Wash the rice and soak in water for half an hour. Cut all the vegetable and pine apple into small little pieces. Take a frying pan and heat some oil. When its hot add the carrots and paneer and fry for a while. When the paneer starts to turn brown at the edges it’s done. Keep it aside. Take another frying pan and put the ghee and bring to heat. When the ghee begins boiling add the onions and fry till they are golden brown. Put in the ginger garlic paste, green chillies, mint leaves, paneer, vegetables and dry fruits. Sauté for five to six minutes. Then add the turmeric, chilly powder and garam masala. Sauté briefly and add the curd, salt. Stir well and cook for another minute. Turn of the flame and keep it aside. Take a pan and boil two cups of water and add the rice. Let it cook till the rice is half done. Now add the vegetable gravy to it and let it cook till the rice is completely cooked. Sprinkle the lemon juice and mix the rice once. Garnish with cherries and serve. MAHARASTRIAN MASALA BAAHTH Ingredients: 1 cup rice 1 onions, chopped 1/2 cup peas, boiled 1 carrot, finely chopped 1 tbsp cabbage, chopped 1 sprig curry leaves 1/2 tsp ginger, grated 1/2 tsp garlic, grated 2 green chilies, halved 1 tbsp broken cashews 1 tbsp small raisins 1 tbsp peanuts 1 tsp cumin seeds 2 tsp black Maharastrian masala 1/4 tsp turmeric powder Salt to taste 1 tsp lemon juice 3 tbsp oil Method: Clean and soak rice for 15-20 minutes. Heat oil in a heavy large skillet. Add cashews, peanuts and fry till light brown. Add green chili, curry leaves, cumin seeds and allow to splutter. Add ginger, garlic, onions and stir well. Add all other vegetables, raisins, masalas, rice and stir for 2 minutes. Add 4 cups of water, masalas, lemon juice, salt and bring to a boil by covering. Simmer till done. Stir occasionally and add more water if required. All water should evaporate when the rice is cooked. Serve hot with any raita. CORIANDER RICE CORIANDER RICE Ingredients: 2 cups rice 1 bunch of coriander leaves A few mint leaves 6 green chilies 1/4 tsp sugar 5-6 cashew nuts 1 tbsp oil or ghee (butter) Salt to taste Method: Cook the rice and keep aside. Clean and cut the coriander, mint leaves and green chilies. Grind in a blender with salt and sugar. Heat ghee in a pan, and pour the ground mixture and fry for few minutes. Add cooked rice and mix well. Decorate with roasted cashews and chopped coriander CURD RICE CURD RICE Ingredients: 2 cups rice 2 cups milk 2 cups curd (yogurt) 1 teaspoon salt 2 each red chilies & green chilies 1 tsp. mustard seeds 1 tsp. oil 1/4 tsp asafoetida 1/2 tsp finely chopped ginger Few curry leaves & few coriander leaves, for garnishing Method: Cook rice until very soft in a pressure cooker. Mash the rice well. Add the milk, salt and mix well. Heat oil in a kadai. Add the mustard seeds, red chilies, green chilies, then ginger, curry leaves and asafoetida. Mix the seasoning to the rice. When the rice is cooled add the curd and mix well without lumps and garnish with fresh coriander leaves. Note: Add just a teaspoon of curd instead of 2 cups curd to the rice if you are in a tropical country. Do not mix salt. This rice will not get spoilt for two days and it will not become sour also. Just add the salt before serving. Grated carrot or mango can be added to the rice. Finely chopped cucumber can also be added to the rice. Any curry, dry or gravy goes well with this rice or even pickle is fine. Serves: 4 kichidi kichiri/kichidi/కిచిడి Ingredients: Table rice 1 cup. Bengal gram 1 cup fried and split. Coconut 1 Ghee 1 tbsp Cloves 3 Cardamom 5 Instructions: Cook rice and gram together in milk of one coconut. Add cloves and cardamom. When about to remove from fire add ghee. Serve with pickles. chinese fried rice Ingredients: 3 cups white rice (preferably long grain, cooked and a day or so old) 3 tablespoons sesame oil 1 cup frozen peas and carrots mix (thawed) 1 small onion (chopped) 2 teaspoons minced garlic (or more) 2 eggs (slightly beaten) ½ cup soy sauce Instructions: In a wok heat sesame oil. Add peas and carrots mix, onions and garlic and stir fry until tender. Lower the heat and add the eggs and stir fry until finely scrambled. Add rice and soy sauce and blend well. Stir fry a few seconds or until heated thoroughly. Tomato rice 2 cups cooked Basmati rice (you can also use leftover rice) 4 large ripe tomatoes cut into cubes 2 tbsps vegetable/ canola/ sunflower cooking oil 1 tsp mustard seeds 1 large onion chopped fine 2 green chillies slit lengthwise 1" piece of ginger grated 2 tsps coriander powder 1 tsp cumin powder 1 tbsp garam masala Salt to taste Preparation: Heat the oil in a deep pan and add the mustard seeds and green chillies. When they stop spluttering add the onion and fry till soft. Add the tomato and ginger and mix well. Cook till the tomatoes turn pulpy. Add the coriander, cumin and garam masala powders, salt to taste and mix well. Cook on a low flame for 3-4 minutes, stirring frequently. Turn off the fire and add the rice. Mix well. Serve with poppadums. veg pulav Basmati rice – 2 cups Water – 4 cups Carrot & Green peas – 1/2 cup each Cinnammon, cardamom & clove – 8 pieces each Ghee – 4 Tablespoon Lemon juice – 1 tablespoon Salt – to taste Preparation: Soak the basmati rice for 25 minutes. After that drain out the water completely. Boil 4 cups of water with 4 pieces each of cinnammon, cardamom & clove. Heat 2 tablespoon of ghee in a pan. Splutter the remaining cardamom, cinnamon & clove. Add the rice & stir. When the rice starts cracking add the boiled water, lemon juice & salt. Cover & cook until the rice is cooked & water is completely absorbed. Microwave the carrot & green peas for 3-4 minutes. Heat remaining ghee in another pan. Add the cooked carrot & green peas, stir for 5 minutes. Add the rice & mix well filipino garlic rice canola oil 1-2 tablespoon fish sauce Soy sauce 2 eggs 1/2 tomato peas 1 cup of cooked rice Method: cook the rice, and side aside, I use a rice cooker saute the garlic in oil, I use my Provencal garlic grater, add frozen peas, and egg, scramble then add tomato add the rice a little at a time with fish sauce and soy sauce and its done! This was so quick and tasty great for busy week nights. palak rice PALAK RICE RECIPE Learn how to make palak rice by cooking spinach and rice with onion, tomatoes and garam masala. Ingredients: 1/2 bunch (cut into small pieces) palak a pod garlic a small piece of ginger 1 chopped onion 1 tomato a few sprigs of curry leaves 1 mashed potato 1 cup basamathi rice salt to taste 1/2 tblsp garam masala powder (optional) For Seasoning 1 tblsp mustard 1/2 tblsp urud and channa dal 1/2 tblsp green chillies and red chillies (cut into pieces) How to make palak rice: First wash and cut the palak into small pieces and keep aside. Then cook the basmathi rice and set aside. Now take a wok, pour some oil and when the oil is hot, add all the seasoning ingredients and fry till done. Now add the onions, tomatoes and cut palak and nicely mix and close with a lid. Let the whole thing cook very well. When it is done, add garam masala powder if you want and saute for a minute. Take it wok from fire and add the rice and mix it well. Take a wok, pour some oil and put the mashed potatoes and roast it slightly and when done add the curry leaves and put into palak rice and mix well. Serve with raita. JEERA RICE Ingredients: 1 cup Basmati rice (a long grain Indian rice) 3 cups water Salt to taste 2 tbsps vegtable, sunflower or canola oil/ghee 1 large onion chopped fine 2 tsps cumin seeds 1/2 cup water Coriander leaves to garnish Preparation: Wash the Basmati rice well in running water. Add the 3 cups of water and salt to taste to the rice and set it up to boil. Once the rice is almost cooked (test a few grains often to check - they will feel soft on the outside but very slightly hard on the inside), remove from fire and drain the water by straining the rice through a sieve or colander. Set aside. In another pan, heat the oil/ghee till hot and add onions. Fry till light brown and then add the cumin seeds. The seeds will splutter and sizzle to show they are done. Now add the rice and stir well. Add 1/2 a cup of water to the rice and cover. Simmer till all the water dries up. Allow the rice to stand for another 2-3 minutes and then serve garnished with coriander leaves. Pulihora Sona Masoori rice - 6 cups (uncooked) Tamarind(Puli) - 36 one inch pieces(or 2 lemons sized of tamarind) water-1cup for soaking the tamarind Green chillies - 15 nos (make small slits) Curry leaves - 1 bunch Red chillies - 5 nos Mustard seeds - 2 tbsp Ginger - 1 1/2 " piece (finely minced) Turmeric powder - 1 1/2 tsp Sugar - 1 tsp Salt - 6 1/2 tsp Ground nuts(Nelakadala) - 1/2 cup (roasted) Bengal gram(Kadalaparippu) - 1/2 cup Black gram(Uzhunnuparippu) - 1/4 cup Cashews - 1/8 cup Oil - 1 1/4 cups Cumin seeds(Jeerakam) - 1 tsp Asafoetida(Kayam) - 1 pinch(optional) Preparation Method of Andhra Pulihora Recipe 1)Soak Bengal gram in water for 30 mins. 2)Mix this soaked dal with washed and drained rice. 3)Pressure cook it with 12 cups of water. 4)Rinse the tamarind and soak it in 1 cup of water for 30 mins or microwave it for 7 mins with 1 cup of water.(total extract will measure to 1.5cup). 5)Extract the pulp of it and keep aside. 6)Heat oil in a pan. 7)Add Bengal gram, black gram and 1 tbsp of mustard seeds. 8)Once they splutter, add roasted grounduts and cashews and saute for a while. 9)Add cumin seeds, ginger, green chillies, red chillies and curry leaves and saute for a while. 10)Add the tamarind pulp and saute for another 2 mins. 11)Cover and cook for 8 mins on medium flame, until the oil separates. 12)Add sugar, salt and turmeric and switch off the stove. 13)Grind together 1 tbsp of mustard seeds, 1 red chilly and asafoetida(optional) and keep aside. 14)Mix together the pressure cook dal-rice mixture with the sauteed masala. 15)Add the ground mixture to the above and mix well. :- Rice should not be sticky. Adjust the water as per your rice quality. Sometimes, rice may need little/more water for cooking. For better results, add few drops of lemon juice or oil to the rice while cooking. :- Add as much curry leaves for better flavour. :- This can be stored in a refrigerator for 1 week. :- I use exact measures of the ingredients as mentioned above everytime. Please adjust the chillies and salt as per your taste. Monday, October 5, 2009 Andhra Hot Coconut Rice Kobbari Annam Recipe Ingredients: 2 cups raw rice 4 cups coconut milk salt to taste 1/4 tsp turmeric pwd (optional) 8-9 garlic cloves, finely sliced OR 1 tsp ginger-garlic paste 4-5 slit green chillis 2 onions, finely sliced 1″ cinnamom stick (2 pieces) 2 cloves 2 elachis 1-2 bay leaf 1 tbsp ghee + 1/2 tbsp oil 1 Heat ghee and oil in a cooking vessel on medium heat, add the cinnamom stick, cloves, elachi and bay leaf and fry for a few seconds. Add sliced garlic and fry for half a minute. Add the green chillis and sliced onions and saute for 4 mts on medium heat. 2 Add turmeric pwd, salt and combine. Add the drained rice and fry it along with onions for a minute. Add 4 cups of coconut milk and bring to a boil. 3 Reduce heat and place lid and cook till rice is done. 4 Garnish with coriander leaves. How to extract coconut milk: Grate a coconut, add 2 glasses of hot water and leave aside for 30 mts. Grind it to a fine paste. Place a muslin or thin cotton cloth on a vessel and pour this mixture onto the muslin cloth. The strained milk is called ‘first milk’ of coconut. Use your hand to squeeze out the milk from the residue. Add one more glass of water to the residue and run in the grinder for a mt. Strain on to muslin cloth. This second extract is called ’second milk’ of coconut Sunday, October 4, 2009 Today is sunday Sunday Comments Hai good morning friends, Today is sunday. For the past few months i am regularly following bible messages by RRK Murthy garu. Every day starts with the bible message. So if you want to follow the messages goto http://www.radio882.com/ Have a blessed day :-) Saturday, October 3, 2009 Mango rice This is a dish from andhra for mango lovers. I learned this recipe from my friend. Ingredients: Raw unripe mango - 1 Rice - 1 cup uncooked Salt To tamper: Mustard seeds - 1/2 tsp Jeera - 1/2 tsp Urud dhal - 1 tsp Hing - a pinch Curry leaves - a few Green chillies - 1 Red chilis - 1 or 2 Peanuts - 2 tsp Method: Peel the skin of mango and grate it. Cook rice. Cool. Heat oil in a pan, temper the above mentioned ingredients. Add grated mango. Fry the mixture for a minute or two. Add salt and mango mixture to rice. Stir well and serve with pappad.
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Komadići mariniranog belog mesa pohovani po receptu koji često koristim i za druga jela, sa krupnim komadima hrskavog kupusa, kikirikijem i mladim crnim lukom, u želatinoznom sosu na bazi soja sosa, đumbira i belog luka - kombinacija koja se dopada i onima koji prvi put okuse čari Azije. Svež đumbir se sada u Bgd. može skoro svuda naći, ali nije na odmet da zamrznete po koji komad onako svež, da vam ne čami u frižideru i da se ne suši. Đumbir se odledi na sobnoj temperaturi za par minuta, tj. odledi se taman toliko da možete da ga oljuštite, iseckate ili narendate. Za ovo jelo možete koristiti kineski kupus, ali i klasičan kupus, bilo zimski ili ovaj prolećni, je savršen. Ako ste za mirise i ukuse Azije onda vam se možda dopadnu recepti za Mandžurijske pečurke na suvo, Glazirani karfiol sa susamom, Nudle sa susamom i kikiriki puterom, Prženi pirinač, Prolećne rolnice, Hrskavu piletinu u sosu od pomorandže, Hrskavu svinjetinu u soja sosu i Nudle sa povrćem. KINESKA HRSKAVA PILETINA SA KUPUSOM I KIKIRIKIJEM U SOJA SOSU količina za 4 - 6 osoba MARINADA 500g belog mesa 3 kašike soja sosa 1/2 kašičice soli 1 kašika ulja Belo meso isecite na duže tračice - štapiće širine oko 1cm, debljine oko 0.5cm. Posolite, dodajte ulje i soja sos, rukama izmešajte i ostavite da se piletina marinira na sobnoj temperaturi dok ne pripremite ostale sastojke. Možete je marinirati i preko noći u frižideru. MASA ZA POHOVANJE 100g brašna 50g gustina - skrobnog brašna (3 pune kašike) 1/2 kašičice soli 1 kašičica sode bikarbone 1 kašičica ulja 130ml tople vode Izmešajte sve sastojke u gustu masu. Prebacite belo meso u posudu sa širokim dnom, preko mesa sipajte masu za pohovanje i prstima je umešajte. U dubokom vrelom ulju u voku ili većoj šerpi pržite komadiće piletine. Ja sam radila u 3 ture. Piletinu ubacujte u ulje gledajući da se što više poh mase zadrži na komadićima. Ovo možete raditi sa dve ruke da bi išlo što brže. Važno je da je ulje duboko i da komadići plivaju u ulju, kao i to da je ulje vrelo. Pohovane komade stavljajte u cediljku koju ste postavili iznad šerpe ili neke posude. OSTALO 5-6 kašike ulja 700g isečenog kupusa (polovina glavice srednjeg kupusa) 2 kašike soja sosa 4 kašike ulja 2 pune kašičice sitno seckanog belog luka 2 pune kašičice sitno seckanog đumbira 50ml soja sosa 300ml vode 50g gustina - skrobnog brašna (3 pune kašike) i malo hladne vode 100g pečenog slanog kikirikija mladi crni luk, koso sečena Isecite glavicu kupusa na pola. Odstranite kočanj i isecite kupus na šire šnite, da budu nekih 2 prsta debljine. Onda svaki taj polukrug kupusa isecite na krupne kocke. Prstima razdvojite listove kupusa. Premerite oko 700g. U voku ili većoj šerpi na 5-6 kašika vrelog ulja spustite kocke kupusa. Sipajte soja sos i pržite oko 1 minut da kupus samo malo omekša. Nemojte preterati jer je potrebno da zadrži hrskavost a to je ključno za ovaj recept. Izvadite ga sa strane. U većoj šerpi ili voku na 4 kašike vrelog ulja spustite đumbir i beli luk i kratko ga propržite, samo da zamiriše. U šoljici pomešajte gustin sa malo hladne vode da dobijete žitku masu bez grudvica. Na đumbir i beli luk sipajte soja sos, 300ml vode i razmućen gustin i mešajte dok se ne zgusne u želatinoznu masu. Sklonite sa ringle, ubacite pohovane komadiće belog mesa, mešajte i prevrćite ga da se svi komadići oblože sosom. Ubacite kupus, mladi luk i kikiriki i promešajte. Servirajte odmah. PS Da bi piletina ostala hrskava potrebno je da jelo servirate nakon pripreme. Piletinu možete ispohovati recimo i 1 sat pre serviranja ali je ostavite u cediljci na sobnoj temperaturi bez poklapanja. Jelo je lepo i sledećeg dana ali nije u svom punom sjaju. PS Da bi piletina ostala hrskava potrebno je da jelo servirate nakon pripreme. Piletinu možete ispohovati recimo i 1 sat pre serviranja ali je ostavite u cediljci na sobnoj temperaturi bez poklapanja. Jelo je lepo i sledećeg dana ali nije u svom punom sjaju. CRISPY CHINESE STYLE CHICKEN WITH PEANUTS, CABBAGE AND SOY SAUCE MARINADE 500g chicken breast, cut into strips 3 tablespoons soy sauce half a teaspoon of salt 1 tablespoon of oil (sesame or sunflower) Salt the chicken pieces and rub in soy sauce, salt and sesame oil. Leave at room temperature for 30 minutes, or until you prepare the ingredients for the rest of teh recipe. FOR THE BATTER 100g flour 50g or 3 tablespoons of cornstarch hal a teaspoon of salt 1 teaspoon of baking soda 1 teaspoon of oil 130ml warm water Mix all of the ingredients. Place marinated chicken pieces in a large pot and pour the batter over them. Coat them evenly. Deep fry them in hot sizzling oil in 3-4 batches. Place in a sieve to remove the excess oil. OTHER INGREDIENTS 5-6 tablespoons of sunflower oil 700g cabbage, cut into large chunks 2 tablespoons of soy sauce 4 tablespoons of sunflower oil 2 teaspoons of finely diced garlic 2 teaspoons of finely diced ginger 50ml soy sauce 300ml water 3 tablespoons of cornstarch 100g roasted salted peanuts 2 spring onions, chopped Heat 5-6 tablespoons of oil and stir fry the cabbage with soy sauce for a minute. Set it aside. Heat another 4 tablespoons of oil in a wok and fry the garlic and ginger for 10-30 seconds. Pour in teh soy sauce, water and cornflour that you have dissolved with couple of tablespoons of cold water. Bring to a boil and stir until it starts turning into a jelly. Take of the stova and add in the chicken, and cabbage and toss so they are evenly coated in sauce. Place back on the heat and stir in the peanuts and spring onions. Stir for a minute. Serve hot.