Apple sauce
Banana's,
whipped cream,
bundt pan or whatever pan you have handy
strawberry jam or fresh stawberries.
incomplete....will post the receipe later ; )
Wednesday, June 17, 2009
Wednesday, June 10, 2009
Egg Fried Rice
3 eggs (or use as many eggs as desired)
1 tablespoon water
1 tablespoon butter
2-3 tablespoons oil
1 medium onion, finely chopped
3 garlic cloves, coarsely chopped (or use as much garlic as you desired)
4 cups cold cooked white rice
4 tablespoons soy sauce (more to taste)
1 teaspoon sesame oil (you could omit but it is best to add in)
1/2 teaspoon fresh ground black pepper
2 green onions, finely chopped (optional)
Directions
1. In a small bowl beat the eggs with water.
2. Melt the butter in a large skillet or a wok over medium heat or until sizzling.
3. Add in eggs and leave flat for about 2 minutes or until cooked through; remove to a plate then chop.
4. Heat oil in the same skillet; add in onion and saute until softened (about 3-4 minutes, adding in the garlic the last 2 minutes of cooking time).
5. Add in cold rice, soy sauce, sesame oil and black pepper; stir-fry tossing continuously for about 5 minutes (adding in more soy sauce and black pepper if needed to suit taste).
6. Stir in the egg and green onion.
1 tablespoon water
1 tablespoon butter
2-3 tablespoons oil
1 medium onion, finely chopped
3 garlic cloves, coarsely chopped (or use as much garlic as you desired)
4 cups cold cooked white rice
4 tablespoons soy sauce (more to taste)
1 teaspoon sesame oil (you could omit but it is best to add in)
1/2 teaspoon fresh ground black pepper
2 green onions, finely chopped (optional)
Directions
1. In a small bowl beat the eggs with water.
2. Melt the butter in a large skillet or a wok over medium heat or until sizzling.
3. Add in eggs and leave flat for about 2 minutes or until cooked through; remove to a plate then chop.
4. Heat oil in the same skillet; add in onion and saute until softened (about 3-4 minutes, adding in the garlic the last 2 minutes of cooking time).
5. Add in cold rice, soy sauce, sesame oil and black pepper; stir-fry tossing continuously for about 5 minutes (adding in more soy sauce and black pepper if needed to suit taste).
6. Stir in the egg and green onion.
Saturday, May 30, 2009
Mirchi Ka Salan
Hyderabadi Mirchi Ka Salan - Green Chillies in a Tangy-Sesame Seeds Sauce
Ingredients:
Green chillies (thick and long) - 10, washed, slit, (seeds removed, if you dont want the curry to be too hot)
Khus Khus/Poppy seeds - 1/2 tsp
Till/Sesame Seeds - 2 tsp
Dhania/Corinader seeds - 1 tsp
Zeera/Cumin seeds - 1 tsp
Groundnuts/Moong Phalli - 1/8 cup
Tamarind concentrate - 1 tbsp (or as per taste)
Coconut milk - 1/3 cup
Yellow Onions - 5, medium, sliced thick
Canola/Vegetable/Sunflower Oil - 3/4 cup
Salt - 2 tsp
Red Chilli Powder - 1 1/3 tsp
Turmeric - 1/3 tsp
Karyapaak/Curry leaves (fresh) - 8
Cumin seeds/Zeera - 1/3 tsp
Dried Red chilli - 2
Kalaunji/Nigella seeds - 1/3 tsp
Kothmir/Cilantro - chopped, for garnishing
Method:
1. Heat 2 tbsp oil in a large non stick pan and add the green chillies and a little pinch of salt (to retain the green colour of the chillies). Wear an oven mitt in your hand, step back, and carefully stir fry the chillies for three minutes. With a slotted spoon, drain and remove the green chillies into a plate.
2. In the same pan with some oil in it, add Khus Khus, Sesame Seeds, Coriander seeds, Cumin seeds, Peanuts, and stir fry it on medium heat for 3-4 minutes again. Remove into a blender container. Let it cool.
3. Now again in the same pan add onions, and stir fry them. Do not add any oil. Let the onions caramelize on themselves. Keep giving them a stir every two minutes. Once the are golden brown, remove them into the same blender container in which the roasted spices were kept. Let it all cool down.
4. Add tamarind paste and coconut milk to the blender container contents. Blend the mixture once cooled adding a few drops of water if needed to aid in the blending, and make it into a smooth paste. It should not be coarse. and do not make the mixture too watery adding more water. It should be thick enough.
5. Now in the same pan at medium heat, add the remaining oil, and throw in the Dried red chillies, Kalaunji, Cumin seeds and Curry leaves. Once they splutter, pour some of the mixture into the pan, and immediately cover the pan with a lid for a minute. Lower the heat. This is done for the mixture to absorb all the flavour from the Baghaar (tempering).
6. Add the remaining mixture and mix it well. Cover the lid again for two to three minutes.
7. Now add the salt, red chilli powder, turmeric, and mix well. Stir fry it for a few minutes till till it leaves oil.
8. Now add the earlier fried green chillies and mix it, so that the mixture goes into the slit of the green chillies. Be gentle in stirring.
9. Pour about two to three cups of water to the mixture until you get the desired consistency. The traditional method is to keep the curry only a little bit watery. Do not add too much water. It should have a pasty, not too thick, not too watery consistency.
10. Let it cook covered for 5 minutes. Garnish with fresh coriander leaves and Serve.
Ingredients:
Green chillies (thick and long) - 10, washed, slit, (seeds removed, if you dont want the curry to be too hot)
Khus Khus/Poppy seeds - 1/2 tsp
Till/Sesame Seeds - 2 tsp
Dhania/Corinader seeds - 1 tsp
Zeera/Cumin seeds - 1 tsp
Groundnuts/Moong Phalli - 1/8 cup
Tamarind concentrate - 1 tbsp (or as per taste)
Coconut milk - 1/3 cup
Yellow Onions - 5, medium, sliced thick
Canola/Vegetable/Sunflower Oil - 3/4 cup
Salt - 2 tsp
Red Chilli Powder - 1 1/3 tsp
Turmeric - 1/3 tsp
Karyapaak/Curry leaves (fresh) - 8
Cumin seeds/Zeera - 1/3 tsp
Dried Red chilli - 2
Kalaunji/Nigella seeds - 1/3 tsp
Kothmir/Cilantro - chopped, for garnishing
Method:
1. Heat 2 tbsp oil in a large non stick pan and add the green chillies and a little pinch of salt (to retain the green colour of the chillies). Wear an oven mitt in your hand, step back, and carefully stir fry the chillies for three minutes. With a slotted spoon, drain and remove the green chillies into a plate.
2. In the same pan with some oil in it, add Khus Khus, Sesame Seeds, Coriander seeds, Cumin seeds, Peanuts, and stir fry it on medium heat for 3-4 minutes again. Remove into a blender container. Let it cool.
3. Now again in the same pan add onions, and stir fry them. Do not add any oil. Let the onions caramelize on themselves. Keep giving them a stir every two minutes. Once the are golden brown, remove them into the same blender container in which the roasted spices were kept. Let it all cool down.
4. Add tamarind paste and coconut milk to the blender container contents. Blend the mixture once cooled adding a few drops of water if needed to aid in the blending, and make it into a smooth paste. It should not be coarse. and do not make the mixture too watery adding more water. It should be thick enough.
5. Now in the same pan at medium heat, add the remaining oil, and throw in the Dried red chillies, Kalaunji, Cumin seeds and Curry leaves. Once they splutter, pour some of the mixture into the pan, and immediately cover the pan with a lid for a minute. Lower the heat. This is done for the mixture to absorb all the flavour from the Baghaar (tempering).
6. Add the remaining mixture and mix it well. Cover the lid again for two to three minutes.
7. Now add the salt, red chilli powder, turmeric, and mix well. Stir fry it for a few minutes till till it leaves oil.
8. Now add the earlier fried green chillies and mix it, so that the mixture goes into the slit of the green chillies. Be gentle in stirring.
9. Pour about two to three cups of water to the mixture until you get the desired consistency. The traditional method is to keep the curry only a little bit watery. Do not add too much water. It should have a pasty, not too thick, not too watery consistency.
10. Let it cook covered for 5 minutes. Garnish with fresh coriander leaves and Serve.
Thursday, May 7, 2009
Black bean Tacos
I want to try this...
-- 1 can (15 oz) black beans
-- Few green chillies
-- 1/2 can Fresh Cut corn (or you can use frozen kernel corn which you have
thawed but not cooked)
-- 6-8 corn tortillas
-- cilantro, lime, your favorite salsa, any of your favorite taco fixings
Heat oil, add garlic, green chillies, black beans and corn.
Slice onions, spring onions, cilantro, i used cream cheese instead of sour cream,
Add the taco seasoning mix.
Warm the tortillas
Divide the bean mixture between the tortillas and top with your favorite
fixings.
I usually add salsa, a squeeze of lime juice and some cilantro but
you can experiment to see what you like best.
-- 1 can (15 oz) black beans
-- Few green chillies
-- 1/2 can Fresh Cut corn (or you can use frozen kernel corn which you have
thawed but not cooked)
-- 6-8 corn tortillas
-- cilantro, lime, your favorite salsa, any of your favorite taco fixings
Heat oil, add garlic, green chillies, black beans and corn.
Slice onions, spring onions, cilantro, i used cream cheese instead of sour cream,
Add the taco seasoning mix.
Warm the tortillas
Divide the bean mixture between the tortillas and top with your favorite
fixings.
I usually add salsa, a squeeze of lime juice and some cilantro but
you can experiment to see what you like best.
Thursday, March 12, 2009
Gosht / Mutton Biryani
Wow I just found this in my folder, I will improvise what i have and this is how it goes.
We need:
Red Chillies
Cashewnuts
Onions
Mutton
pudina
coriander leaves
saffron
lime juice
garam masala powder
ghee
- Roast Red chillies and kajoos
- Blend Red chillies and kajoos into a fine paste.
- Marinate meat with ginger garlic paste and yogurt.
- Deep fry onion rings / sliced onions until golden brown.
- Chop pudina and coriander leaves.
- Keep lemon juice, garam masala and saffron ready.
- Heat the cooker or a pan, add little oil from the deep fried onions, fry the blended paste of red chillies and kaju, add mutton, and 1/4 of the deep fried onions, garam masala and salt to taste.
- Add water and pressure cook or if you are cooking in the pan, cook until the mutton is tender.
- Once done separate the mutton from the gravy. You can use it as sherva on the side for the biryani.
- Meanwhile get the rice ready, half cook it.
- Line a dish with ghee and start layering with mutton, rice, pudina, coriander leaves, lemon juice, garam masala, deep fried onions, saffron. Cover the dish with aluminum foil and seal tight with the lid, make sure there's no room for steam to go.
- Cook / Dum for 20 minutes in the oven at 350.
Let me know if you have another easier way to make biryani.
We need:
Red Chillies
Cashewnuts
Onions
Mutton
pudina
coriander leaves
saffron
lime juice
garam masala powder
ghee
- Roast Red chillies and kajoos
- Blend Red chillies and kajoos into a fine paste.
- Marinate meat with ginger garlic paste and yogurt.
- Deep fry onion rings / sliced onions until golden brown.
- Chop pudina and coriander leaves.
- Keep lemon juice, garam masala and saffron ready.
- Heat the cooker or a pan, add little oil from the deep fried onions, fry the blended paste of red chillies and kaju, add mutton, and 1/4 of the deep fried onions, garam masala and salt to taste.
- Add water and pressure cook or if you are cooking in the pan, cook until the mutton is tender.
- Once done separate the mutton from the gravy. You can use it as sherva on the side for the biryani.
- Meanwhile get the rice ready, half cook it.
- Line a dish with ghee and start layering with mutton, rice, pudina, coriander leaves, lemon juice, garam masala, deep fried onions, saffron. Cover the dish with aluminum foil and seal tight with the lid, make sure there's no room for steam to go.
- Cook / Dum for 20 minutes in the oven at 350.
Let me know if you have another easier way to make biryani.
Dry chicken curry
Chicken 1kg
Grated Coconut 2 tbsp
Coriander Seeds 2 tbsp
Cinnamon 4 sticks
Cloves 6
Onions chopped, keep half of this aside.
Ginger and Garlic paste
Saffron pwd
Red Chillies 12 -15
A handful of Coriander leaves
Chopped Tomatoes
Ghee or oil
Salt to taste
- Fry the grated coconut in the ghee until brown
- Blend together fried grated coconut, coriander seeds, cinnamon, cloves, onions, ginger, garlic, saffron pwd, red chilles and corainder leaves to a fine paste withot water.
- Set this ground masala aside.
- In a deep dish, heat oil / ghee, fry onions till brown.
- Add chicken, chopped tomotoes, salt and cook on low for 10 mts.
- Add the ground masala and little water.
- Cook chicken until dry.
Serve with rice or roits. Enjoy.
I usually dont follow the exact proportions, just eye ball according to my taste.
Grated Coconut 2 tbsp
Coriander Seeds 2 tbsp
Cinnamon 4 sticks
Cloves 6
Onions chopped, keep half of this aside.
Ginger and Garlic paste
Saffron pwd
Red Chillies 12 -15
A handful of Coriander leaves
Chopped Tomatoes
Ghee or oil
Salt to taste
- Fry the grated coconut in the ghee until brown
- Blend together fried grated coconut, coriander seeds, cinnamon, cloves, onions, ginger, garlic, saffron pwd, red chilles and corainder leaves to a fine paste withot water.
- Set this ground masala aside.
- In a deep dish, heat oil / ghee, fry onions till brown.
- Add chicken, chopped tomotoes, salt and cook on low for 10 mts.
- Add the ground masala and little water.
- Cook chicken until dry.
Serve with rice or roits. Enjoy.
I usually dont follow the exact proportions, just eye ball according to my taste.
Spinach, Mushroom & Cheese omelette
1 1/2 Tbsp Olive oil or corn oil or veg oil
4 eggs
1 large mushroom (few friends i know are not into mushroom, so you can replace it with grated potato)
1 1/2 cup fresh spinach
1 tbsp crumbled feta or goat cheese (or american cheese slices if you have then handy)
- Heat Oil in a deep skillet
- Saute spinach and mushroom / potato. Set aside.
- Start making the omelette by adding eggs to the skillet. let them cook just a little bit.
- Top the omelette with spinach and mushroom / potato and sprinkle cheese.
- Fold the omelette and continue to cook until all liquid is set.
Very hearty breakfast, toasted bread goes great with this.
4 eggs
1 large mushroom (few friends i know are not into mushroom, so you can replace it with grated potato)
1 1/2 cup fresh spinach
1 tbsp crumbled feta or goat cheese (or american cheese slices if you have then handy)
- Heat Oil in a deep skillet
- Saute spinach and mushroom / potato. Set aside.
- Start making the omelette by adding eggs to the skillet. let them cook just a little bit.
- Top the omelette with spinach and mushroom / potato and sprinkle cheese.
- Fold the omelette and continue to cook until all liquid is set.
Very hearty breakfast, toasted bread goes great with this.
Quick Pineapple Cake
1 pack yellow or lemon cake mix
1/3 cup oil
1 8 oz. can of crushed pineapple
3 eggs and water
- Preheat oven to 350
- Drain the crushed pineapple into a bowl
- Add enough water to make the juice as one full cup.
- Add this juice, eggs, oil, pineapple to the cake mix
- Beat the mix at low speed until well mixed.
- Pour this batter into a greased pan
- Bake for 30-35 mts at 350 or until a toothpick come out clean. Allow cake to cool before frosting.
PINEAPPLE FROSTING:
- Mix together 1 20 oz. can of undrained crushed pineapple and 1 package of instant lemon or vanilla pudding.
- Gently fold in small container of frozen style whipped topping. Frost and refrigerate the cake.
Hope you enjoy as much as my friends and we have.
1/3 cup oil
1 8 oz. can of crushed pineapple
3 eggs and water
- Preheat oven to 350
- Drain the crushed pineapple into a bowl
- Add enough water to make the juice as one full cup.
- Add this juice, eggs, oil, pineapple to the cake mix
- Beat the mix at low speed until well mixed.
- Pour this batter into a greased pan
- Bake for 30-35 mts at 350 or until a toothpick come out clean. Allow cake to cool before frosting.
PINEAPPLE FROSTING:
- Mix together 1 20 oz. can of undrained crushed pineapple and 1 package of instant lemon or vanilla pudding.
- Gently fold in small container of frozen style whipped topping. Frost and refrigerate the cake.
Hope you enjoy as much as my friends and we have.
Toor Dal Chutney
Toor Dal - 1 cup
Red Chillies - 3
Zeera
Urad Dal 1/2 tbl sppn
Curry leaves and
Salt to taste
- roast toor dal
- fry red chillies, jeera, urad dal.
- Add curry leaves
- Add half of this above fried mixture to the roasted toor dal and blend
- To this paste add the other half
- Fry garlic without the peel and add to the chutney
i guess you eat this with rice.
Red Chillies - 3
Zeera
Urad Dal 1/2 tbl sppn
Curry leaves and
Salt to taste
- roast toor dal
- fry red chillies, jeera, urad dal.
- Add curry leaves
- Add half of this above fried mixture to the roasted toor dal and blend
- To this paste add the other half
- Fry garlic without the peel and add to the chutney
i guess you eat this with rice.
Chicken Qorma
The fancy name is Lazeez Murgh Qorma
I got this recipe from Zaiqa.net Totally loved it the last time i made it.
Ingredients:
Chicken with bone/Boneless Chicken Breast - washed and cubed into bite size pieces, 500 gms
Red Chilli Powder - 1 3/4 tsp
Turmeric - 1/2 tsp
Ginger-Garlic Paste - 2 tsp
Salt - 2 tsp
Dry Roasted Coriander Seed Powder - 1 1/2 tsp
Onions - 4, large, sliced thick
Cashewnuts and Almonds - 1/4 cup, chopped
Canola/Sunflower oil - 4 tbsp
Yogurt - 1 1/2 cups, lightly beaten
Desiccated Coconut/Coconut Milk - 2 tbsp
Mint leaves/Pudina - 1 cup, finely chopped
Cilantro - 1 cup, finely chopped
Potatoes - peeled, washed, and cubed, 1 cup (optional)
Heavy Cream - 2 tbsp
Thai Red Chillies, Coriander leaves - for garnishing
Method:
Marinate the Chicken in the Salt, Red chilli, Turmeric, Ginger-Garlic paste and Coriander seed powder mixture for an hour.
Take a high walled heavy bottomed non stick stock pot on medium heat and throw in the sliced Onion rings.
Give them a stir every 2 minutes, and once they are caramelized, remove them in a food processor bowl or a blender bowl.
Add in the chopped cashew nuts/almonds (optional). Process/blend them till pureed. Add a few drops of water to aid in the process. Do not add too much water.
Heat oil in the same pan and add the cubed potatoes(if you are using them), fry them on all sides till lightly browned. Remove them with a slotted spoon in a bowl.
In the same pan add the pureed onion mixture and let it cook for five minutes. Add the marinated Chicken and yogurt to it and mix it well. Reduce the flame to medium low. Cover it for five to ten minutes. Keep an eye on it and keep giving it a stir every now and then.
The oil should start to separate by now. Let it cook a bit more, it the mixture has become too dry add half cup water and cook it till the all the oil has very nicely separated out and the raw smell of the yogurt has gone.
Later, add the fried potatoes, mint and coriander leaves and Desiccated Coconut/Coconut milk. Mix well and let it it cook for a minute more.
Add water (around a glass) to get the desired consistency. This does not usually have a very thick or a very loose consistency gravy. Its has a medium consistency. Let it come to a boil once. Cover the lid and let it cook for five minutes.
Once the chicken and the potatoes are done, Serve it hot. Garnish with Heavy cream on top, sliced thai red chillies and coriander leaves.
I got this recipe from Zaiqa.net Totally loved it the last time i made it.
Ingredients:
Chicken with bone/Boneless Chicken Breast - washed and cubed into bite size pieces, 500 gms
Red Chilli Powder - 1 3/4 tsp
Turmeric - 1/2 tsp
Ginger-Garlic Paste - 2 tsp
Salt - 2 tsp
Dry Roasted Coriander Seed Powder - 1 1/2 tsp
Onions - 4, large, sliced thick
Cashewnuts and Almonds - 1/4 cup, chopped
Canola/Sunflower oil - 4 tbsp
Yogurt - 1 1/2 cups, lightly beaten
Desiccated Coconut/Coconut Milk - 2 tbsp
Mint leaves/Pudina - 1 cup, finely chopped
Cilantro - 1 cup, finely chopped
Potatoes - peeled, washed, and cubed, 1 cup (optional)
Heavy Cream - 2 tbsp
Thai Red Chillies, Coriander leaves - for garnishing
Method:
Marinate the Chicken in the Salt, Red chilli, Turmeric, Ginger-Garlic paste and Coriander seed powder mixture for an hour.
Take a high walled heavy bottomed non stick stock pot on medium heat and throw in the sliced Onion rings.
Give them a stir every 2 minutes, and once they are caramelized, remove them in a food processor bowl or a blender bowl.
Add in the chopped cashew nuts/almonds (optional). Process/blend them till pureed. Add a few drops of water to aid in the process. Do not add too much water.
Heat oil in the same pan and add the cubed potatoes(if you are using them), fry them on all sides till lightly browned. Remove them with a slotted spoon in a bowl.
In the same pan add the pureed onion mixture and let it cook for five minutes. Add the marinated Chicken and yogurt to it and mix it well. Reduce the flame to medium low. Cover it for five to ten minutes. Keep an eye on it and keep giving it a stir every now and then.
The oil should start to separate by now. Let it cook a bit more, it the mixture has become too dry add half cup water and cook it till the all the oil has very nicely separated out and the raw smell of the yogurt has gone.
Later, add the fried potatoes, mint and coriander leaves and Desiccated Coconut/Coconut milk. Mix well and let it it cook for a minute more.
Add water (around a glass) to get the desired consistency. This does not usually have a very thick or a very loose consistency gravy. Its has a medium consistency. Let it come to a boil once. Cover the lid and let it cook for five minutes.
Once the chicken and the potatoes are done, Serve it hot. Garnish with Heavy cream on top, sliced thai red chillies and coriander leaves.
Fish and Chips
Sometimes i wonder what i should cook when my friends are coming over and i have recipes tucked here and there and i never remember one good thing to make when it comes to it.
so going forward I want to list the things i want to cook and wow my friends.
today on ramsey's i saw him teach his chefs Fish and chips. That is something i SO love, when V and i use to go out before getting hooked up. It is kinda my comfort food.
My first on list now is Fish and Chips.
so going forward I want to list the things i want to cook and wow my friends.
today on ramsey's i saw him teach his chefs Fish and chips. That is something i SO love, when V and i use to go out before getting hooked up. It is kinda my comfort food.
My first on list now is Fish and Chips.
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