Saturday, December 20, 2008

Chicken 65

This is my favourite dish, i often prepare this as a side dish, it is very easy to prepare & gives restaurant taste... I got this wonderful recipe from "vahrehvah.com", thanks to Mr. Vah Chef for sharing this recipe & video of preparation..!!



INGREDIENTS:
1/2 tsp - Aji no moto(MSG)
2 lbs - Chicken-dark meat(boneless thigh meat)
1/2 - Bunch Coriander leaves-chopped
2 tsp - Cornflour
1/2 tsp each tsp Cumin seeds, Pepper powder,chilli powder,salt
4-5 number Curry Leaves-chopped
1 - number Egg
1 tsp - Garlic-chopped
1/2 tsp - Ginger-chopped
Red Chili Sauce - as reqd
2 tsp - Ginger/Garlic paste
4-5 number Green Chilli
Oil to fry
2-3 drops Red color(Optional)
Spring Onions to garnish

METHOD:

To make the fried chicken pieces:-
1. Take chicken pieces in a non reactive bowl-(We use dark meat so that it is nice and juicy when fried.Add salt, Aji-no-moto,1 tsp ginger/garlic paste, pepper powder-pinch, cornflour and mix-Then add 1 egg and mix in completely-(Egg coats the meat and keeps the juices in)
2. Heat oil in a frying kadhai-Add chicken pieces few at a time(Do not crowd the kadhai) and fry until lightly golden brown-Drain and remove on a paper towel.

To make the sauce:-
This does not need to be very salty-so control salt Heat 2-3 tsp oil in a pan-Add cumin, add the chopped ginger and garlic and saute until fragrant-Add chopped chillies, curry leaves,1 tsp ginger/garlic paste, remaining pepper powder, chilli powder, salt,chilli/garlic paste,Red Chili Sauce, aji-no-moto, red color and mix-Cook for a few minutes. Add a little water and then add chicken to this paste and toss lightly-Stir in the coriander leaves.

Garnish with Spring Onions and serve hot!

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Coconut Chutney



INGREDIENTS:

Coconut Grated - 3/4 cup
Green Chillies - 6-8
Bunch of coriander leaves
Mint leaves
Hurgadle/Fried gram - 4tbsp
Mustard seeds - 1 tsp
Red chillies - 1-2
Urad dal - 1 tsp
Chana dal - 1 tsp
Pinch of Hing
oil - 1 tbsp
Curry leaves
Salt to taste

METHOD:

1. Blend Coconut, green chillies, fried gram, coriander & mint leaves, salt.
2. For seasoning heat oil in a pan, add mustard, pinch of hing, red chillies, curry leaves, urad dhal & chana dal.

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Friday, December 19, 2008

Mushroom Manchurian



INGREDIENTS:
Onion - 1
Capsicum - 1 (diced to 2 inch pieces)
Green chillies 2-3
Ginger A small piece (finely chopped)
Garlic pods 5-6 (finely chopped)
Red chillie sauce - 1 tsp
Tomato sauce - 2-4 tbsp
Soya sauce - 1 tsp
Vinegar - 1 tsp
Ajinomoto - A pinch
Salt - As reqd
Oil - As reqd

For frying:-
Mushroom 1 Cup
Allpurpose flour(Maida) - 1/4 cup
Corn flour 1/4 Cup
Rice flour 1/4 Cup
Baking soda A pinch
Chilli powder 1 Tsp
Water - As reqd
Salt - As reqd
Oil to deep fry

METHOD:
1. Make a paste of maida, rice flour, corn flour, baking soda, red chilli powder, and salt. Check the spice level & make a smooth paste. If u like manchurian crispy add more rice flour and less maida. Add water to make a smooth paste.
2. Marinate the mushroom in this batter, each mushroom should be well coated with the paste. Allow to marinate for 1/2 hour.
3. Deep fry coated mushrooms till the color changes to dark brown. Keep aside
4. Heat oil in a pan and add chopped ginger and garlic, chopped onions, diced capsicum & chopped green chillies to it. Saute for 2 mins so that the onions and capsicum are still crunchy.
5. Now add the red chillie sauce, tomato sauce, soya sauce, vinegar, and ajinomoto. Saute for a minute
6.Add the fried mushroom to this and saute, until the masala and the florets get fried together nicely. Serve the mushroom manchurian hot.

VARIATION:- Can use the same recipe to make Gobi/baby corn manchurian as well.

For Gobi manchurian - Clean the florets and put them in hot water for about half an hour with salt so that worms, if any, would settle at the bottom of the vessel. & then dip the gobi florets in the paste and deep fry till golden brown

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Saturday, December 13, 2008

Palak Khichdi (Green Khichdi)

INGREDIENTS:
1 bunch of Spinach (Palak)
1 or 2 green chilli
1/4 tbsp of cumin seeds
6-8 whole peppercorns or powder
1/4 tbsp of turmeric powder
1/4 tbsp of sliced ginger
1/4 tbsp of sliced garlic
1/4 tbsp salt1 cup of soaked rice ( should be kept soaked for 30 min)
1/4 tbsp of ghee

METHOD:

1. Boil the spinach & green chilli in water and after draining the water make a puree of it and keep it separately.
2. Pour ghee in a pan add cumin seeds, peppercorns, sliced ginger & sliced garlic . Fry it for 2-3 mins.
3. Add salt, turmeric powder and the puree of spinach to it also add the soaked rice after draining water from the rice. Fry it for some time and then add water to it. Cook it for some time and serve it hot.

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Monday, October 13, 2008

Badanekai Yennegai (Eggplant Curry)



INGREDIENTS:
Small purple eggplants/Brinjal - 6-7
Onion - 1 medium size
Turmeric
Mustard seeds - 1/2 tsp
Cloves & cinnamon 2-3
Curry leaves
Oil-5tbsp
Salt to taste

Grind the following ingredients in to smooth paste with little water:
Coconut grated/Coconut powder -1cup
1 small onion slices fried with little oil
1 or 2 Tomato
3/4tsp Garam masala
1tsp Coriander powder
1tsp Chilly powder
1tsp Ginger-Garlic paste
Coriander leaves chopped

METHOD:
1. Wash and clean the brinjal, Cut each brinjal in to two corssed slits like 'X' in the centre till the stem, so that the Brinjal remains intact as a whole.
2. Marinate the grinded masala to Brinjal for 10 minutes.
3. Heat 3 tbsp oil in a heavy bottom pan at low flame, add mustard seeds, clove, cinnamon, curry leaves allow till the aroma comes out, add chopped 1-onion, turmeric fry till onions become translucent.
5. Add marinated brinjal & salt to it fry for 10 minutes.
4. Add remaining ground masala & 1/2 cup water or required amount of water to it cover and cook for 10-15 minutes.
5. Badanekai yennegai ready, serve with Akki rotti, Chapati or Rice.

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Saturday, October 11, 2008

Hot and Sour Veg Soup - Indian Chinese Version



INGREDIENTS: (Serves 4)
Oil - 1 Tbsp
Garlic - 1 tsp, minced
Ginger - 1 tsp, minced
Frozen Peas - 1/2 cup
Carrots - 1/2 cup
Frozen Corn - 1/4 cup
Green Beans - 1/2 cup, cut at an angle
Regular Noodles - 1 cup
Vegetable Broth/Stock - 4 cups
Soy Sauce - to taste
Red Chili Sauce - to taste
Black Pepper & Salt - to taste
Vinegar - 1 Tbsp, or to taste
Corn Starch - 1 Tbsp, mixed with a little cold water
Spring/Green Onions - 2, chopped at an angle

METHOD:
1. Heat Oil in a medium sized pot.
2. Add Ginger and Garlic and saute for 30 seconds or so.
3. Add Corn, Green Beans, Peas & Carrots, - saute for 1-2 minutes.
4. Add Vegetable Broth, Salt, Black Pepper and Noodles.
5. Bring mixture to a boil and simmer until Noodles are tender but not overcooked.
6. Add 1/2 of the green onions, Chili Sauce, Soy Sauce and Vinegar - bring to a boil.
7. Mix 2-3 Tbsp water with the Corn Starch and add it to the soup - bring to a boil.
8. Garnish with Spring Onions and serve hot!
9. We can also use Cauliflower, Cabbage, Mushrooms vegitables for this soup.

I won 1st prize for Hot and sour veg soup receipe on online competition at Orkut community MKIU - Mrs.Kannadiga's in USA Recipe-Soup Contest.. :-)



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Palak Pakora



I got this recipe from my friend mallika, it is a healthy and nutritious Indian snack.. it is easy to prepare and very tasty...

INGREDIENTS:
1 Onion chopped in to long slices
2 Green chillies cut into small circles
Bunch of spinach/palak
2-3 tbsp Rice flour
4-5 tbsp Besan
1 tsp Red chili powder
1 tsp Cumin seeds(good for digestion)
Optional- can add curry leaves, coriander leaves or mint leaves
Oil to fry
Salt to taste

METHOD:
1. Wash palak leaves properly and then chop the palak leaves.
2. Add water to besan, rice flour, chopped green chilies, cumin seeds, red chili powder, salt, Oil-1tbsp and mix it well & then add palak leaves to it.
3. Heat oil in a pan fry small portions of mixture in oil till they turn golden brown. Palak pakora is ready.

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Wednesday, October 8, 2008

Mushroom Curry



INGREDIENTS:
250gm Mushroom
2 Onion
2-3 Tomato
3-5 Green Chillies
1 inch Cinnamon stick
3 Cloves
2 tsp Ginger & Garlic paste
2-3 Black pepper
1/2 tsp Garam Masala powder
1/2 tsp Cumin powder
1/2 tsp Coriander powder
2 tsp Sambar powder
1/2 Cup Curd/yogurt
1/4 Cup Coconut powder/Grated coconut
Turmeric powder
Coriander leaves
Mint leaves
5-6 tbsp Oil
Salt to taste

METHOD:
1. Cut each mushroom into 3 slices & soak it in curd by adding little water & turmeric
2. Grind cinnamon, clove, grated coconut, 1-onion, green chillies, coriander leaves & Mint leaves to fine paste in a mixer. Grind tomato separately.
3. Heat oil in a pan & add finely chopped 1-onion fry till golden brown, then add ginger garlic paste to it & fry for a minute in low flame.
4. Add grinded masala & tomato fry till oil separates from it. Then add , Garam Masala powder, Cumin powder, Coriander powder, Sambar powder & mix well.
5. Add mushrooms & 1/4 cup of water if required, add very little salt (later at the end can adjust salt) & mix well.close the lid of the pan & let it cook in simmer for 10 minutes.
6. Uncover when mushrooms are cooked & keep stirring for few minutes till all the water evaporates & when it comes in the form of thick gravy type. Taste and adjust salt.
7. Finally garnish with chopped coriander leaves.

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Tuesday, October 7, 2008

Kodubale

!!! WISH U A VERY HAPPY & PROSPEROUS DIWALI !!!

Kodubale is my favourite Indian snack.. it is considered as one of the classic karnataka snack :-)



INGREDIENTS:
Rice flour - 3cups
All purpose flour / Maida - 1 cup
Sooji / Fine Rava - 1 cup
Coconut powder -1 cup
Jeera -1tsp
Hing -1/2tsp
Red chillies-10-12
Salt to taste
Oil for frying

METHOD:
1. Grind coconut powder,red chillies,into a fine paste adding enough water. Let the consistency be like chutney.
2. Add this paste to the other ingredients, Mix well by adding little water at a time.
3. Take small rounds of the dough, rolls them into thin sticks, fold them in the shape of kodubale.
4. Make sure the edges stick to each other.
5. Deep fry till they turn brown, Kodubales are ready.
6. Cool and store in an air-tight container.

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Thursday, October 2, 2008

Ganesh Chaturthi 2008

Our house simple Ganesha Habba :-)



On the occasion of Ganesha Festival i prepared Holige, Kargikayi, Hesarabele kosambri & Rasayana..



OBBATTU / HOLIGE

For preparing the dough:-
2 cups Maida
1/2 cup Fine Rava/Sooji
1/2 teaspoon Turmeric Powder
Oil
Salt a pinch
Water as required

Mix all the above ingredients with water and make a soft dough. Soak in oil atleast for 1 hour.

For the Filling:
1 Cup Tuar Dal
Grated / Powdered Jaggery 2 and 1/2 Cups
1 cup of grated fresh Coconut. (If breaking a coconut, use one full coconut)

1. Boil Tuar dal in pressure cooker add coconut and jaggery on a low flame till jaggery melts. Add cardamom powder and fry till fragrant. Blend this in a mixer to a smooth paste using as less water as possible. The mixture should be thick enough to be rolled into balls.
2. Make balls out of the Maida Dough. This should be a little smaller than the Hoorna Balls.
3. Flatten the Maida Ball to a one and a half to two inchs in diameter.
4. Pace the Hoorna Ball in the Middle of the flat Maida dough. close and Seal the Hoorna inside or, invert and close the hoorna from the top very carefully.
5. Ready the Suffed Maida Balls before rolling them. Dredge in the flour and Roll the Stuffed Maida ball.
6. Toss it in a hot Tawa and Apply Ghee on both sides.
7. The tasty authentic obbattu is ready. Serve with Ghee or Milk.

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KARGIKAYI

Ingredients:
1-1/2 Cup Maida
1 tbsp Rava
2 tbsp Ghee
Water, for preparing the dough
Oil for Deep Fry

Filling:
1/2 Cup Kobbari
1/2 Cup Sugar
1 tbsp Elaichi/Cardamom
8-10 Cashew nuts
8-10 Raisins

Method:
1. Mix all the ingredients for the dough; Add enough water to make a stiff dough; The dough should be slightly harder than the chapati dough; Knead well and keep aside.
2. Roast the cashew nuts and raisins lightly in ghee & mix all the ingredients for the filling in a mixing bowl; Adjust sweetness according to taste;Keep aside.
3. Pull out small balls from the rava-maida dough and roll them into small circular pooris. Make sure the pooris are not too thick.
4. Spoon in the filling on one half of the circle and fold along the center; Seal the ends with some water or milk. Note: If you have the plastic/metal press, you could use that as well. Place the poori with the filling in the press; Fold and press to seal; Remove excess dough.
5. Heat oil in a wok on low-medium heat; Drop the Kargikayi into oil one by one and fry until they turn golden brown in color; Fry on both sides.
6. Remove from oil an strain into paper towels; Let cool completely and store in air tight containers.

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Moong dal / Hesarabele kosambri

Ingredients:
1 cup hesarabele/moong dal - soake it for 4hours
1/2 cup grated coconut
Coriander leaves finely chopped
mustard
1-2 green chillies
1 tsp asafoetida
1 tsp lemon juice
Grated cucumber (Also can Add corrot)
Salt & pepper powder

Method:
1. Drain the water from the soaked hesarabele.
2. Add salt, grated coconut, cucumbet & finely chopped coriander.
3. Take 2-3 tbsp oil in a pan to prepare the ogarne (tadka).
4. Add mustard, when it cracks, add asafoetida & green chillies.
5. Add the tadka to the hesarabele.
6. Add lemon juice, pepper and mix well.

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Carrot Halwa (Gajar ka Halwa)



INGREDIENTS: (serves 4)
2 Cups finely grated carrots
2 Cups milk
4 Tablespoons Ghee
1/4 cup sugar
1/2 teaspoon cardamom powder
Cashew nuts
Raisins

METHOD:

1. Roast the cashew nuts and raisins in ghee set aside for the garnish.
2. Add the finely grated carrots and stir-fry for about eight minutes.
3. Carrots should be tender and slightly changed in color then add the milk and cook until the milk dries this will take about eight to ten minutes
4. Then add sugar and dry roasted cashew nuts and raisins stir-fry for another three to four minutes until the halwa starts to leave the side of frying pan
5. Garnish with additional cashew nuts.

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