Thursday, January 31, 2013

Sharjah Shake or Banana milkshake

I can still remember the first time I had Sharjah shake. We were in college... And it was a Saturday.(Yes, I remember that as well :) My best friend S and me were returning from  some class. The class had got over at 1pm... and we were walking to the bus stop. It was a hot and humid day... We were pretty tired and hungry... While we were walking, S asked me whether we can have some shake or juice as it was very hot... 

Friends... This is going to be a long story... If you are in a hurry, you can just skip ahead and read the recipe down at the bottom... Otherwise continue reading :)  



Now before going forward, I must say provide some info for the story...  My family hardly ate outside at any restaurants... nor did my parents encourage eating at outside stalls... So that meant that, I wasnt aware of any food items other than the ones made at home or brought home.... (That also meant I knew only few Kerala items).  This habit of not eating outside proved to be an embarassing problem when I used to go out with my cousins... Every one will be ordering different varieties of Nan, Kulcha or  Paneer Butter masala, gobi Manchurian or something of their favorites... and then they will ask me what would you like to eat... And I will be wondering.... Never heard of Nan , whats a Kulcha... is Paneer veg or non veg? And then I will ask them to order for myself as well. I must say this, even now this habit continues, when ever we go out for lunch or dinner, I mostly let other people order... unless its with my husband or very close friends.... 

Sorry for deviating and reminiscing... Just providing a bit of background information before continuing the sharjah story... 

When my best friend S asked me whether we can have some juice, I readily agreed and we went to an ice cream and juice shop which was on the way to the bus stop. After reaching the shop, S said we will have Sharjah shake as its very good.. I told her that I have never heard of sharjah shake before. She said it was an awesome shake, Just try it out. So both of us ordered the shake. Now Sharjah shake to people who havent heard of it, it is made from Bananas.. and I hate Bananas... But you know, you trust your friends so much that you dont care whether you like banana or not, If they say its awesome that means its awesome ... And I watched the shop keeper take some crushed milk, bananas and mix something and all, make the shake and then he gave it to us in a very big Glass... 

I tasted it tentatively... It was the best!!! It was thick, rich, heavy, creamy... And everthing you just cant help liking it... By the time, we finished the glass, we were so full... Dragged ourselves to the bus stop, took a bus, went home and then my mom had prepared lunch and kept for me... Plus she had got porottas for me from outside... I was in dilemma..cant let mom know that I drank juice from outside stall... I will end up getting a big scolding which I wasnt in the mood to ask for, with a heavy stomach :) Somehow I managed to eat my lunch... and convinced mom that will eat porottas for evening snack.. Whew... Heavy work... But... but still the taste of Sharjah had not left me.. It was still lingering in my mouth and I couldnt just forget it ever... 

Now having sharjah shake, became a habit with me and S. When ever we used to go out or returning from college or some other class early.. we started stopping by to have sharjah shake... How ever I must say, none of the sharjah shakes that I had, matched the taste of very first one.... Tried in Tamil Nadu, Tried in other shops in Kerala.. Tried in the same shop where I had my first shake.. Some were very thin not thick as the first one.. some were not rich or creamy... some were just banana shakes... And none of them match the taste of the first one I had....

Years later, I started to cook and now started a cooking blog as well... I still dont eat Bananas by the way.. But consume them in the form of juice or shakes.. 

My hubby got some bananas to have and one was left in the fridge top for many days and I didnt want to let it rot.. So was trying to think of something easy to prepare and thought of Sharjah shake... 

I took 1 mug full of milk, put it in the freezer for 2hrs. I also put the Banana in the fridge for the same time. Then blended banana, frozen milk, horlicks, cashews, almonds and honey and voila a delicious Sharjah shake is ready... And I must say that I felt like the one I prepared just now, matched the taste of the very first one I had :) I dont know why... may be because it turned out to be thick and creamy and all .. not sure.. But anyway it tasted delicious and I loved it and I guess you will too :)

Sharjah Shake 

Prep TIme: 2hrs
Cook Time: 5 min

Ingredients:

1 Banana (Ideally Nenthrapazham or Plaintain which gives the best taste)
1 cup Frozen Milk
2 to 3 Cashews
2 to 3 Almonds
Sugar or Honey
1 Teaspoon Horlicks Elaichi 

Prepping:

Step 1: Take 1 cup milk and put it in the freezer for 2hrs. Put Banana also in the freezer for 2hrs. 

Note: The prepping time will vary depending on the freezer temperature I guess. When I took the milk out from the freezer, it was frozen in most parts and I had to srape it out with little amount of milk oozing out. Ideally, the milk should be frozen completely. Also note that it will be difficult to peel and cut Banana if stored in the freezer for a long time. Keep it for max 2hrs. 
Step 2: Cut Banana into round slices. Cut cashews and almonds to small pieces.  

Method of Preparing:

Add Frozen milk, bananas, cashews, almonds, horlicks and honey or sugar as per your taste to blender or mixie and blend well. Once everything is blended well and the shake is thick enough, pour into glass and serve. 

Note: Dont Blend it too thin. If you have hard time blending, may be you can add 1 or 2 teaspoon of milk. 

You can add Boost, Bournvita or Complan instead of Horlicks as well.
  
Sending the recipe to the event "Dish name starts with S" at Akilaskitchen.



Green Chutney Sandwich

Today I prepared Green Chutney Sandwich as evening snack. It consists of mint(puthina)- coriander chutney, tomatoes and paneer. This one can be had as a healthy break fast or a Tea Time snack. First need to prepare Green chutney or Mint (Puthina) - Coriander Chutney for this one. You can find the recipe for the chutney here. Then continue preparing the sandwich. Let us see step by step. 

Mint - Coriander Chutney Sandwich :

Prep TIme: 10 min
Cook Time: 5min
Total Time: 15min

Ingredients:

2 slices of whole grain bread - You can use any bread you like. I used whole grain which is one of the healthy options available.
Mint - Coriander chutney
Lettuce
Paneer
1 Tomato 
Salt

Prepping:

Step 1: Prepare Mint - Coriander chutney.  

Step 2: Scramble or grate Paneer.

Step 3: Cut Tomato into round slices.

Method of Preparing:

Step 1: 

Take 2 slices of bread. Apply mint coriander chutney on each slice.




Step 2:

Put Tomato slices on one slice of the bread. 




Step 3:

Put Lettuce on the other slice of the bread. Apply grated or scrambled Paneer over the bread slices. 




Step 4:

Sprinkle very little salt over the bread slices and then place one slice over the other. 




Step 5:

Toast the sandwich. I heated a pan and toasted each slice of the bread as shown below. 




Step 6:

Delicious Sandwich is ready. Cut into different shapes as you like and serve.



You can add on any vegetables you like. You can add cucumber slices, boiled potatoes and peas, capsicum rounds etc. I didnt have any of these for adding on the sandwich. You can also use low fat paneer instead of the regular one.  A Very nutritious sandwich that can be prepared real quick. Just prepare some mint coriander chutney in advance and keep it refrigerated. 


Wednesday, January 30, 2013

Mint Coriander Chutney

When my friend suggested having sandwich with green chutney, I was sceptical. I have tasted some kind of green chutney at office with the chaat they serve and  never liked it that much. But being on an experimental drive, I decided to test it out. First made the green chutney with mint (Puthina) and coriander leaves. That turned out to be real easy and quick. 






Mint - Coriander Chutney:

Prep Time: 5 min
Cook Time: 5 min
Total Time: 10 min

Ingredients:

1 cup Mint (Puthina) leaves
1/2 cup Coriander leaves
 2 shallots
1/2 green chilly - I always use green chilly according to the spiciness of the ones I buy. 
1 Teaspoon Sugar
1 Teaspoon Lemon juice
Salt
Ginger ( Optional) 

Prepping:

Cut shallots and green chilly into small pieces.

Method of Preparing:

Step 1: 

Grind mint leaves, coriander leaves, shallots, green chilly, sugar, lemon juice and salt (can add ginger also if you like) to a smooth paste adding very little water.

Tentatively I tasted it as I was not sure of the taste. Turned out to be really yummy. Keep the remaining refrigerated after use.   




Vendakka Kichadi or Dahi bhindi Kerala Style

Today I prepared Vendakka Kichadi which is another popular Kerala Side dish. It is nothing but Fried Ladies Finger (Also known as Okra or Bhindi) in Coconut - Yoghurt gravy. I guess we can call it as Dahi Bhindi Kerala Style :). 




Vendakka Kichadi :

Author: Avika

Prep Time : 10 min
Cook Time : 15 min
Total Time : 25 min

Ingredients: 

1 cup chopped Ladies Finger ( Okra or Bhindi)
1/2 cup grated coconut
2 Shallots
1/4 Teaspoon Turmeric
1 green chilly
1 Teaspoon Cumin seeds
4 - 5 Teaspoon Curd
2 Teaspoon Mustard Seeds
2 Teaspoon Oil
3 - 4 Curry Leaves
Salt 
Oil

Prepping:

Step 1: Cut Okra, shallots and green chilly into small pieces.
Step 2: Grind 1/2 cup grated coconut, 1 green chilly slices, 4 Teaspoon curd, 1 Teaspoon cumin seeds , 1 Teaspoon Mustard seeds and salt into a smooth paste adding little water.

Mustard seeds add a pungent taste to the dish. 




Method of Preparing:

Step 1: 

Heat 1 Teaspoon Oil in a non stick pan. When the oil becomes hot, add the chopped ladies finger or okra or bhindi to it and fry till they are cooked. This will take around 5 - 8 min on high flame. 

When you start frying, the okra will be very sticky at first. So keep stirring it till the stickiness goes off. Now add a little bit Turmeric and salt and let it cook on its own. But Keep stirring in between so that it doesnt burn. 

Once Okra is done, switch off and keep it aside.

Step 2: 

Heat Oil in another pan. Once the oil becomes hot, add 1 Teaspoon mustard seeds. Once it crackles, add curry leaves to it. Then add okra along with the coconut - curd mixture to the pan. Cook for 2 min and switch off. 

Vendakka Kichadi is ready to serve. Tastes delicious with rice and Parippu Curry (Dal). Do try it out :) 

Tuesday, January 29, 2013

Erissery

Erissery is a typical Kerala dish that is made mostly with vegetables like pumpkin (Mathanga ) or yam ( chena or suran). My mom always make Mathanga erissery (Pumpkin Erissery) at our home. She also adds Van payar (Red Cow Peas) to it and that gives it a really good taste. Today I am sharing the recipe of simple Mathanga Erissery with out adding Van Payar which is delicious as well. 

Pumpkin has lots and lots of health benefits. It is high in fiber but less in calories. Now thats what we are looking for in a dish :). Has lots of vitamins that is necessary for the growth and repair of tissues in our body. Plus it is a good source of iron, potassium and magesium... Need I go on? ... Also boosts immunity, protect the skin and the benefits are endless... Hope I have convinced all to include pumpkin in our diet... 

Erissery:

Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min

Ingredients:

Pumpkin - (We get pumpkins cut into small sizes in supermarkets and I used a quarter of a full pumpkin for this dish. When they are cut into cubes, comes to around 1.5 cup I guess.)
1/2 cup Grated Coconut
1 Green chilly
1/4 Teaspoon Turmeric
1/2 Teaspoon Chilly Powder
1/2 Teaspoon Cumin seeds
Salt
1 Teaspoon Mustard seeds
3 - 4 Curry Leaves

Prepping:

Step 1: Cut pumpkin into small cubes. Cut green chilly into small pieces.


Step 2: Grind grated coconut, cumin seeds, green chilly, turmeric, chilly powder and salt to a smooth paste by adding little water. 

                                               

Note: As always, Please add green chillies and chilly powder according to your taste and according to the spiciness of the chillies. The chillies that I buy are not that spicy. So I can add 1 geen chilly. But if the ones you buy are spicy, please use lesser quantity of chillies. 

Method of Preparing:

Step 1:

Boil pumpkin by adding little water, turmeric and salt for 5 - 8 min. 



Note: You can add little water than shown in the picture.

Step 2:

Once the pumpkin is boiled, mash them well using a spoon or ladle. 



Step 3:

Now add ground coconut paste to the pumpkin. Mix well. Cover with lid and cook for 5 min. Switch off. 

Forgot to take picture immediately after adding the ground paste. The below pic shows once the pan is switched off.





Step 4: Tempering

Heat oil in a non stick pan. When the oil becomes hot, add mustard seeds. Once they crackle, add curry leaves and switch off.  

Step 5:

Pour the tempering over the pumpkin mixture. 

Step 6:

In the same pan used for tempering, add a little grated coconut and roast for 2 - 3 min. Sprinkle the roasted coconut over the pumpkin mixture. 

Sorry, excuse the messy pan... happens during cooking :D



Serve hot with Rice. 

Wheat Dosa or Gothambu Dosa

We prefer light dinners at night. Usually we go for items like Dosa, Idli, Chappathi, Paratha or Upma for dinner. Ideally we would like to have chappathis or parathas daily as dinner, but the time constraints force us to go for something that can be easily prepared. I think Dosas are one of the most easiest dinner option. We like to make Dosas not only from rice flour, but from wheat flour as well. Here is the recipe for my wheat flour Dosas. Can be prepared in a jiffy and one of the healthiest dinner option available. Just needs to make sure that less oil is used. Do not pour oil in and around the dosas. Oil should be used just for greasing the Tawa and that too a very little amount. 

Wheat Dosa or Gothambu Dosa:

Prep Time : 10 min
Cook Time: 15 min
Total Time: 25 min

Ingredients: 

2 cups Wheat Flour (Chappathi Atta)  - Makes around 7 - 9 Dosas depending on the size.
Salt
Water

 Prepping:

Step 1: Mix wheat flour and salt well in a vessel. 
Step 2: Add water slowly and mix well. Make a batter of loose consistency. Make sure that no lumps are formed in the batter. 

Here's my batter with out any lumps








Method of Preparing:

Step 1:

Heat a Tawa. Grease it with little oil using a tissue paper or cloth.  





Step 2:

When the Tawa becomes hot, pour the batter in a circle in the tawa. Make small circles on it using ladle so that the batter spreads out in the tava. 





Step 3:

First let one side cook completely. 



Then turn to the other side and let it cook. 



Once that is done , transfer to a plate. 




Grease the tava using a tissue paper or cloth and repeat step3 2 and 3, till the batter is over.



Serve hot with chutney or chamanthi podi. I like the dosas a bit crisp. So I cook for a little longer on both sides so that dark brown spots appear. 



Monday, January 28, 2013

Paneer Bhurji

I guess, you may be wondering why every other week I publish the recipe of a Paneer dish. Simply because we love Paneer... in all forms, in every dish :) Today I made Paneer Bhurji. A very simple dish that can be made in a jiffy and tastes delicious... 



Author: Avika

Prep Time: 10min
Cook Time: 20 min
Total Time: 30 min 

Ingredients:

1 cup scrambled Paneer
1 Teaspoon Ginger Garlic Paste
1 green chilly
1 onion
1 Tomato
1/4 Teaspoon Turmeric Powder
1/2 Teaspoon Cumin Powder
1/2 Teaspoon Chilly Powder
1/2 Teaspoon Garam Masala
1 Teaspoon Coriander Powder
1 Teaspoon Cumin seeds
1 Teaspoon Oil
Salt
Coriander Leaves for garnishing

Prepping: 

Step 1: 

Using hands, scramble the Paneer. 

Note: Keep the Paneer outside the fridge for around 0.5 - 1hr and then you can scramble it with hands.  

Step 2:

Cut onion, green chilly and Tomato to small pieces. 

Method of Preparing: 

Step 1: 

Heat Oil in a non stick pan. When the oil becomes hot, add the cumin seeds. Let it crackle. Then add onions and saute till they become brown.

Step 2:

Add green chilly and ginger garlic paste. Saute for 2 min.

Step 3:

Add tomatoes and fry till they become mushy.

Step 4:

Lower the flame and add 1/4 Teaspoon Turmeric, 1/2 Teaspoon cumin powder, 1/2 Teaspoon chilly powder, 1 Teaspoon coriander powder, 1/2 Teaspoon garam masala and salt. Mix well. 

Step 5:

Now add the scrambled paneer and mix well. 

Step 6:

Cover with lid and cook for 3 - 4 min till the paneer gets cooked. Switch off and garnish with coriander leaves. 

Yummy Paneer Bhurji is ready :) Serve hot with rice or chappathi. 



Sunday, January 27, 2013

Baghara Baingan Or Hyderabadi Bagara Baingan

I stayed in Hyderabad for around 4 years. I have tasted their very famous Biriyani's and other non veg curries. How ever I never got a chance to taste any good hyderabad special veg curries.  The reason may be none of the veg curries were known to us and the ones we tasted at office sucked. Also when ever we used to eat out, importance was always given to non veg dishes than any veg dishes. 

Recently I was searching for a simple brinjal or eggplant curry and by chance found the recipe of a very famous Hyderabadi dish - Baghara Baingan. I am disappointed that while in Hyderabad I never heard of it and also did not get a chance to taste this delicacy. I tried the recipe at home and it turned out really good. 

I have adapted the recipe from Tarla Dalal's site. You can find the recipe here. My version is as follows.




Baghara Baingan:

Prep time : 20 min

Cook time: 15 min
Total Time: 35 min 

Ingredients:

4 - 5 small Brinjals 
Half of a Big onion
1 Teaspoon Ginger Garlic Paste
1 green chilly
1/4 Turmeric
1/2 Teaspoon Cumin powder
3/4 - 1 Teaspoon Chilly Powder
1 Teaspoon Coriander Powder
1/4 Teaspoon Mustard Seeds
1/4 Teaspoon Methi or Fenugreek Seeds
1/4 Teaspoon Nigella Seeds ( Onion Seeds or Kalonji)
2 Teaspoon Grated Coconut
2 Teaspoon Sesame Seeds
2 Teaspoon Peanuts ( Ground Nuts)
1 Teaspoon Oil
1 - 2 Teaspoon Tamarind Paste
Coriander Leaves for Garnishing
Salt

Prepping: 

Step 1: Wash Brinjals and cut into small cubes.  

Note: In Tarla Dalal's recipe, the whole Brinjal is used as such. Simply make 4 slits in the brinjal without removing the stem. How ever I like the Brinjals cut into cubes and have done the same here. 

Step 2: Cut onion and green chillies.

Step 3: Soak Tamarind in water for 10 - 15 min and take its paste. 

Step 4: Heat Oil in a non stick pan. When the oil becomes hot, add mustard seeds, Methi seeds and Nigella Seeds. When they start crackling, add the brinjals along with curry leaves and green chillies. Saute till the brinjals start becoming soft. Switch off and Keep aside. 

Step 5: Roast sesame seeds for 3- 4 min in the same pan used in step 4. Keep aside.

Step 6: Roast grated coconut for 2 min and keep aside.

Step 7: Roast Ground nuts till the cover starts becoming loose. Keep aside. 

Step 8: Now Saute onions and ginger garlic paste in the same pan till the onions start turning brown. Add Turmeric, Chilly Powder, Coriander powder and Cumin powder. Mix well and stir for 3 - 4 min. Switch off. Once it cools, add the mixture to a blender.

Step 9: Add the roasted sesame seeds, roasted coconut and peanuts also to the mixture in the blender. Then add the Tamarind Paste to the mixture. 

Step 9: Grind the mixture with a little water to a smooth paste. Keep aside. 


Method  of Preparing: 

Step 1:

Add the ground mixture to the same pan and add salt and water to loosen it. Let it cook for around 5 - 8 min.

Step 2:

Now add brinjals to the mixture and cover and cook for 10 min till they are cooked completely. Switch off and garnish with coriander leaves. Serve hot with Rice or Chappathis. 

Saturday, January 26, 2013

Puffed Rice (Murmura) Upma

Today turned out to be a very pleasant day for us. First, went for a long drive and had lunch from a restaurant. Had Chicken Biriyani, Nan and Paneer Butter masala for Lunch :). Reached home in the evening, went for a walk after having Tea. By the time we came back, it was dark and fog was starting to set in. All in all a good day supported by really good climate... 

We decided to have a light dinner as we were still feeling full. I prepared puffed rice upma or Murmura upma as dinner.
                                




Puffed Rice Upma

Ingredients: 

4 - 5 cups Murmura or Puffed Rice ( for 2 people)
1 small Onion
1 Green Chilly
1/4 Teaspoon Turmeric
1/2 Teaspoon Chilly Powder
3 - 4 Curry leaves
1 Teaspoon Mustard seeds
1 Teaspoon Oil
Salt
Peanuts or Ground Nuts
Coriander Leaves

Prepping: ( 5 min)

Step 1: Cut onion and green chilly into small pieces. 
Step 2: Put Murmura in a vessel and add water to it. Wash it well and drain immediately.

Method of Preparing: ( 15 min)

Step 1: 
Heat oil in a pan. When the oil becomes hot, add mustard seeds to it. Once they crackle, add peanuts and roast them till the skin of the ground nuts start coming off. 

Step 2:
Now add onion and saute.

Step 3:
After the onion becomes soft, add curry leaves and green chilly. Saute till the onions become dark brown in colour.

Step 4:
Add Tomatoes and saute till they turn mushy.

Step 5:
Add Turmeric, chilly powder and salt. Mix well.

Step 6:
Add Murmure and mix well. Cover with lid and cook for 5 min. Switch off and garnish with coriander leaves. Yummy Puffed Rice Upma is ready. 



Puffed Rice Upma can be had as  a healthy break fast, snack or dinner. It is very easy to prepare and doesnt take much time as well. Do try preparing it and let me know how it turns out for you. 


Friday, January 25, 2013

Beetroot Thoran / Beetroot Stir Fry with grated coconut

As a kid, I never liked Beetroot. So my mom rarely prepared beetroot at our home. While staying with room mates one day, they prepared a simple beet root stir fry. ( I will post the recipe with pic later). Now when you are staying with friends, you learn not to complain about the food most of the times and adjust somehow. That means you will also end up tasting various dishes which you would have rejected with a big "No" at home :)... Well, I tried the stir fry and it was sweet... I was expecting some other spicy flavor, but not sweetness and I have to say that it made a very good side dish with chappathis... Now that I started liking Beetroots, I decided to experiment on various Beetroot recipes as well. 

Today I prepared Beetroot Thoran or Beetroot Stir fry with grated coconut as Lunch side dish. This is a typical Kerala dish and the recipe is as follows. 


Beetroot Thoran:

Ingredients:

1/2 Beetroot (sufficient for 2 people)
1/2 cup grated coconut
2 - 3 shallots
1/2 green chilly
1 Teaspoon cumin seeds
1/4 Teaspoon Turmeric
1/2 Teaspoon Chilly Powder
1 Teaspoon Mustard seeds
3 - 4 curry leaves
1 Teaspoon Oil
Salt

Prepping: ( 10 min)

Step 1: Peel the beetroot and cut into small pieces.
Step 2: Cut shallots and green chilly into small pieces.
Step 3: Grind coconut, shallots, green chilly, cumin seeds, turmeric, chilly powder and salt into a smooth paste by adding little water and keep aside. 

Method of Preparing: ( 15 min)

Step 1:

Heat oil in a pan and when the oil becomes hot, add mustard seeds. Once they start crackles, add beetroot to the pan and saute for 2-3 min.

Step 2:

Add curry leaves to the pan. Stir well.

Step 3:

Add little Turmeric to the pan. Mix well. Cover and cook till beetroot is almost cooked. Stir in between.

Step 4: 

Add the ground coconut mixture and salt to the pan. Mix well. Cover with lid and cook for few more minutes till the beetroot and coconut mixture is cooked enough. Switch off and serve hot Beetroot Thoran with Rice. 

Thursday, January 24, 2013

Orange Juice

As usual, I was searching for something to eat or drink in the kitchen as snack. Then my eyes fell on the lonely orange kept on the top of the fridge. Okay, got something to eat. Started peeling it and found that its quite slippery. Not the firm orange slices that I like. Hmm.. Dont feel like eating it.. It gets so messy... So what to do now? ...Yup... Orange juice...  In my child hood, I used to eat oranges almost every day. These days, I drink them mostly as juice. Here's the recipe that I used for making the juice.





Ingredients:

1 orange
Little Milk
Little Water
Sugar or Honey

Prepping:

Peel the oranges. 

Method of Preparing:

Add orange slices, milk, water, sugar to the blender and blend well. ( I didnt have a juicer.) Sieve if needed and pour into a glass and enjoy. 

Note: Sometimes the oranges will be very sweet, then there may not be any need to add sugar. Instead of sugar, you can use honey as well. 

Beans Stir Fry / Beans Mezhukkupuratti

Today I prepared a simple Cauliflower curry and Beans Mezhukkupuratti ( Beans stir fry) for Lunch. Beans mezhukkupuratti can be made in different ways and below is the recipe that I followed. 



Beans Mezhukkupuratti:

Ingredients: 

1 cup Beans
1 teaspoon Mustard seeds
3 - 4 Curry Leaves
1/4 Teaspoon Turmeric
1/2 Teaspoon Chilly Powder 
2 - 3 shallots
1 Garlic clove
1 Teaspoon Oil
Salt

Prepping: (10 min)

Step 1: Cut Beans and shallots into small slices. 
Step 2: Grind shallots and garlic to a smooth paste with little water. 

Method of Preparing: ( 20 min)

Step 1: 

Heat oil in a pan and when the oil becomes hot, add mustard seeds. Once they crackle, add beans and curry leaves and stir fry.

Step 2:

Add Turmeric after sometime and stir. Cover and cook till the beans are almost cooked. Stir in between so that the beans do not stick to the bottom.

Step 3:  

Now add shallot-garlic paste and salt. Cook till the shallot garlic paste turns brown in color. 

Step 4: 

Add Chilly Powder and salt and mix well. Cover and cook for 3 -4 min. Switch off and serve hot with Rice. It is very easy to make and tastes delicious... 




Simple and Easy Cauliflower Curry

Cauliflower is a vegetable which was never bought at our home. I tasted Cauliflower mostly as manchurian at restaurants. When I started staying with room mates, they used to make cauliflower almost every week. I learned up this simple and basic cauliflower curry from them. 




Cauliflower Curry or Gobi Masala:
Ingredients:

1 cup Cauliflower florets
1 big Onion
1 Teaspoon Ginger-Garlic-Green chilly paste
2 Tomatoes
1/4 Teaspoon Turmeric
1/2 - 3/4 Teaspoon Chilly powder
1/2 Teaspoon Garam Masala
1.5 Teaspoon Coriander Powder
1 Teaspoon Oil
1 Cinnamon
1 Cardamom
1 Clove
Salt

Prepping:

Step 1: Cutting

  • Cut Cauliflower into small florets, removing the stem.
  • Cut onion and tomatoes into dices.
Step 2:

Boil Cauliflower by adding turmeric and salt to it for around 5 - 10 min and keep aside after draining the water.

Step 3: (Optional)

Grind Ginger, Garlic and Green chilly into paste form. 

This step is optional. You can use ginger-garlic paste and crushed green chillies instead of ginger-garlic-green chilly paste.

Method of Preparing:

Step 1:

Heat Oil in a pan and when the oil becomes hot, add mustard seeds to it. Once it crackles, add onion and saute till they are brown.

Step 2:

Add ginger - garlic - green chilly paste and saute for 2 min.

Step 3:

Add Tomatoes and stir well. Let the tomatoes cook till they are mushy.

Step 4:

Now add turmeric, chilly powder, coriander, Garam masala, cinnamon, cardamom, clove and salt and stir well. 

Step 5:

Add cauliflower to the mixture and mix well. 

Step 6:

Add a little water to the gravy and cover and cook in low flame for 10 min. Switch off and garnish with coriander leaves. 

Serve with Rice or Chappathi. 

Wednesday, January 23, 2013

Tasty Egg Biryani

I make Biriyanis when I do not feel like cooking separate dishes like one gravy, one subzi etc for lunch :) Ya, I usually cook elaborate dishes only for Lunch. We try to have light dinners as much as possible unless we have guests. Today I made Egg Biriyani for Lunch which is very easy to make and it is similar to the vegetable biriyani recipe that I had posted earlier. 

Please note that I have given the detailed description for the preparation of the biriyani, breaking down the process into small small steps for ease. Dont go by the number of steps and think this needs elaborate preparation. It is very easy to make and takes maximum 1hr to prepare if you have already soaked the Basmati rice. 

Egg Biryani

Ingredients:
1 cup Basmati Rice
2 Eggs 
1 cup vegetables - Combination of Carrots, Beans, CauliFlower, Peas or Potatoes
1 big onion
1 teaspoon Ginger Garlic paste
1 crushed Green chilly
1/4 Teaspoon Turmeric
1/2 Teaspoon chilly powder
3/4 - 1 Teaspoon Garam Masala or Biriyani Masala
Coriander leaves
Puthina (Mint) Leaves
Salt
Oil or Ghee
Cashews

Prepping:

Step 1:

Soak Basmati Rice for atleast 1 hr. 

Step 2:

Boil eggs in water till they are cooked. Keep aside for cooling. Once they are cooled, peel the eggs and keep aside. 
Step 3:
  • Cut onion into half. One half, cut into long slices. The other half into small dices. 
  • Cut coriander and mint leaves into small pieces. 
  • Cut vegetables into small dices. I used carrots, beans and caulifower.
Step 4:

Boil the vegetables with some water and keep aside.

Note: I microwaved them after sprinkling some water. Microwave carrots for 3 min, beans for 4 min and cauliflower for 3 - 4min. Keep checking the vegetables in between to know how much they are cooked. 

Step 5:

Boil the rice till it is 3/4th cooked and keep aside. 

Step 6:
  • Heat oil in a pan and fry the long cut onions till they are golden brown. Keep aside.
  • Fry cashews also in the same pan till golden brown and keep aside.

Step 7: Preparing the gravy 

  • Heat little oil in the same pan and add the onions cut into small dices and fry them till they are almost brown in colour. 
  • Add ginger garlic paste and crushed green chillies to the pan.
  • Add coriander and puthina leaves to the pan and saute till they start wilting.
  • Add vegetables to the pan and stir for 3 minutes. 
  • Add salt, turmeric, chilly powder and Biriyani Masala and mix well. 
  • Add curd and mix well to form a thick gravy.
  • Now slice the eggs into halves and add them to the thick gravy. 
  • Cover with lid and cook for 3 minutes. 

Method of Preparation:

Step 1: Layering of the Biriyani

  • Grease the bottom of the pressure cooker with some ghee or oil.
  • Add half of the 3/4th cooked rice.
  • On top of the cooked rice add some of the golden brown onions (long cut) and cashews.
  • On top of onions and cashews, add the thick gravy with vegetables and egg. 
  • Now add the remaining rice on top of the gravy.
  • Add the remaining golden brown onions and cashews.
  • Sprinkle some water on top.
Step 2:

Close the pressure cooker and keep the whistle. Cook for 7 - 8 minutes and switch off. 
Open after half an hour and serve. 


Enjoy the Egg Biriyani along with raitha :)