I tried this dal out for the first time. I normally dont make mung dal and use it only for khichidi. I think the result was pretty decent although toor dal remains my all time favourite.
Ingredients:
3/4 glass mung(split and cleaned yellow green grams) dal
1/2 tsp haldi (turmeric) powder
salt to taste
3 glasses water
2 pinches aesofetida(hing)
1 onion chopped fine
2 tomatoes chopped fine
4 green chillies slit
3 curry leaves
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1-2 pods of garlic chopped fine
1 inch ginger chopped fine
Chopped corriander leaves for garnishing
Method:
1. Wash the mung dal and boil it in the pressure cooker (for about 3 whistles) along with the water, haldi and salt
2. In a wok or kadahi, heat oil and add the cumin and mustard seeds.
3. Add the curry leaves and green chillies and stir.
4. Thereafter add aesofetida
5. Add the Ginger and Garlic and stir
6. Add the Onions and Tomatoes and stir fry for around 5 minutes until the onions are golden.
7. Add this to the boiled dal (you could add more water if you like a thinner consistency) and stir and cook on medium for around 5 minutes.
8. Garnish with corriander leaves.
Friday, December 19, 2008
Cabbage and Peas Curry
I was tired of eating the same old thing and decided to experiment and it turned out good:
Ingredients:
1/2 cabbage chopped fine
1 medium sized onion chopped fine
2 tomatoes chopped fine
1/2 cup shelled peas
1/4 tsp red chilli powder or to taste
salt to taste
1 tsp corriander powder
1 tsp cumin seeds
finely chopped corrainder leaves for garnishing
1 tsp ginger paste
1 tsp garlic paste
2 tbsp oil
Method:
1. Heat oil up and add the cumin seeds
2. Add the onions and tomatoes and fry until the onions are golden and you see oil starts separating
3. Add the ginger and garlic paste and stir
4. Add the red chilli powder, corriander powder and salt. Stir for around 30 seconds
5. Add the cabbage and peas and stir well.
6. Add the water and cook on low heat for about 20 minutes.
7. Garnish with corriander leaves.
Ingredients:
1/2 cabbage chopped fine
1 medium sized onion chopped fine
2 tomatoes chopped fine
1/2 cup shelled peas
1/4 tsp red chilli powder or to taste
salt to taste
1 tsp corriander powder
1 tsp cumin seeds
finely chopped corrainder leaves for garnishing
1 tsp ginger paste
1 tsp garlic paste
2 tbsp oil
Method:
1. Heat oil up and add the cumin seeds
2. Add the onions and tomatoes and fry until the onions are golden and you see oil starts separating
3. Add the ginger and garlic paste and stir
4. Add the red chilli powder, corriander powder and salt. Stir for around 30 seconds
5. Add the cabbage and peas and stir well.
6. Add the water and cook on low heat for about 20 minutes.
7. Garnish with corriander leaves.
Thursday, November 27, 2008
Flavors Indian Restaurant, Addison, TX
http://www.indianflavors.net/
4101 Beltline Road,
Addison, TX 75001
Ph: 9727899206
We tried this place out yesterday and it was just awesome ! This is the best indian food i have ever had in Dallas. We had a mixed platter and everything was cooked to perfection from the shish kabab, tandoori chicken, chicken tikka. Nishanth ordered a hyderabadi chicken biryani and that too was cooked to perfection - the meat was done perfectly and the spices were just right. I ordered for chicken manchurian and egg fried rice. Although, i wasnt too happy with the chicken manchurian the egg fried rice was perfect. Overall, i was quite content and it was the best place Nishanth could have taken me out on my birthday.
Update 04/22/2011:
We went yesterday night to flavors and it took a turn for the worse. The chicken was undercooked and not marinated well and the chicken tikka masala was too salty. The rotis were all hard and the hyderabadi chicken biryani was not up to the mark either. I was quite disappointed since all the other times i went there the food was always really good.
4101 Beltline Road,
Addison, TX 75001
Ph: 9727899206
We tried this place out yesterday and it was just awesome ! This is the best indian food i have ever had in Dallas. We had a mixed platter and everything was cooked to perfection from the shish kabab, tandoori chicken, chicken tikka. Nishanth ordered a hyderabadi chicken biryani and that too was cooked to perfection - the meat was done perfectly and the spices were just right. I ordered for chicken manchurian and egg fried rice. Although, i wasnt too happy with the chicken manchurian the egg fried rice was perfect. Overall, i was quite content and it was the best place Nishanth could have taken me out on my birthday.
Update 04/22/2011:
We went yesterday night to flavors and it took a turn for the worse. The chicken was undercooked and not marinated well and the chicken tikka masala was too salty. The rotis were all hard and the hyderabadi chicken biryani was not up to the mark either. I was quite disappointed since all the other times i went there the food was always really good.
Monday, November 10, 2008
Ruchi Palace, Carrolton
http://www.ruchipalace.com/
3128 E Trinity Mills Rd
Carrollton, TX 75006
(972) 818-9588
We tried out a new place this weekend - Ruchi Palace. Since we were going to Irving, we decided to go to a restaurant that comes on the way and it was pretty decent. They have a lot of variety. I liked their chicken dishes and chaat.
The dahi vada, double meetha and fruit custard wasnt made well at all. I didnt get to taste the vegetarian dishes since i was already full. The price was also pretty ok - 10 dollars for the buffet and its worth a try.
3128 E Trinity Mills Rd
Carrollton, TX 75006
(972) 818-9588
We tried out a new place this weekend - Ruchi Palace. Since we were going to Irving, we decided to go to a restaurant that comes on the way and it was pretty decent. They have a lot of variety. I liked their chicken dishes and chaat.
The dahi vada, double meetha and fruit custard wasnt made well at all. I didnt get to taste the vegetarian dishes since i was already full. The price was also pretty ok - 10 dollars for the buffet and its worth a try.
Saturday, November 8, 2008
Cauliflower curry
This recipe is courtesy my friend Sunitha.
Ingredients:
1 cauliflower, cleaned and divided into small florets
1 onion chopped
5 curry leaves
1 tsp mustard seeds
1 tsp urad dal
2 dry red chillies cut into three parts
2 tbsp oil
2 pinches aesofetida(hing)
1/2 tsp turmeric powder
Salt to taste
Method:
1. Heat oil in a wok
2. Add the mustard seeds
3. Add the urad dal, curry leaves and dry red chillies
4. Add the hing
5. Add the turmeric powder
6. Add the onions and fry until the onions are golden
7. Thereafter add the cauliflower and mix well
8. Cook on low heat until done, stirring occassionaly
Ingredients:
1 cauliflower, cleaned and divided into small florets
1 onion chopped
5 curry leaves
1 tsp mustard seeds
1 tsp urad dal
2 dry red chillies cut into three parts
2 tbsp oil
2 pinches aesofetida(hing)
1/2 tsp turmeric powder
Salt to taste
Method:
1. Heat oil in a wok
2. Add the mustard seeds
3. Add the urad dal, curry leaves and dry red chillies
4. Add the hing
5. Add the turmeric powder
6. Add the onions and fry until the onions are golden
7. Thereafter add the cauliflower and mix well
8. Cook on low heat until done, stirring occassionaly
Friday, November 7, 2008
Chettinaad Palace, Plano, TX
Chettinaad Palace
2205 N. Central Exp way, Suite 180
Plano, TX 75075Phone: 469 229 9100, Fax: 469 229 9101
http://www.chettinaadpalace.com/Chettinaad_Palace_files/home.htm
We have been to this restaurant a few times. Its not one of my favourite restaurants. The ambience is not good and the service is worse. They serve the wrong dish and claim that what has been ordered looks like that.
It takes them hours to prepare a cup of coffee and the food is served in its own sweet time. Coming to the food, its just about ok and nothing great. We have tried the buffet once and since one has a greater variety to choose from its palatable.
May be worth a try once but
2205 N. Central Exp way, Suite 180
Plano, TX 75075Phone: 469 229 9100, Fax: 469 229 9101
http://www.chettinaadpalace.com/Chettinaad_Palace_files/home.htm
We have been to this restaurant a few times. Its not one of my favourite restaurants. The ambience is not good and the service is worse. They serve the wrong dish and claim that what has been ordered looks like that.
It takes them hours to prepare a cup of coffee and the food is served in its own sweet time. Coming to the food, its just about ok and nothing great. We have tried the buffet once and since one has a greater variety to choose from its palatable.
May be worth a try once but
Tuesday, November 4, 2008
Thai Recipes
The following link provides some thai recipes with videos www.thaifoodtonight.com . It looks pretty interesting and was provided by hamster who was kind enough to let me know that thai food isnt really sweet.
Monday, November 3, 2008
Chili's, Dallas, TX
Coit Road
16623 Coit Road
Dallas, TX 75248-2367
972-818-7473
http://www.chilis.com/menu/default.asp?Unit_ID=001%2E005%2E0678&tierID=63&menuType=Dine+In&menu=1
This weekend we tried out Chili's and it was pretty good. The ambiance was good, the quantities huge and i would definitely recommend it.
16623 Coit Road
Dallas, TX 75248-2367
972-818-7473http://www.chilis.com/menu/default.asp?Unit_ID=001%2E005%2E0678&tierID=63&menuType=Dine+In&menu=1
This weekend we tried out Chili's and it was pretty good. The ambiance was good, the quantities huge and i would definitely recommend it.
Tuesday, October 21, 2008
Subway, Arapaho Road, Richardson
Location: 102 E Arapaho RdRichardson, TX 75081
We tried this place out recently and did not like it. Its located inside a store in the gas station. The subs were not prepared well.
We tried this place out recently and did not like it. Its located inside a store in the gas station. The subs were not prepared well.
Burger Island, Richardson
Location: 525 W Arapaho Rd Richardson, TX
This is good place for burgers. We liked the food here. The chicken sandwich was well done and they have a good variety
This is good place for burgers. We liked the food here. The chicken sandwich was well done and they have a good variety
Arby's Restaurant, Richardson
Location:
526 W Arapaho Rd Richardson, TX
This is a restaurant we have frequented on the way to the library. I like both the food and ambience here
526 W Arapaho Rd Richardson, TX
This is a restaurant we have frequented on the way to the library. I like both the food and ambience here
Taco Bell, Richardson
Location:
517 W Arapaho Rd, Richardson, TX 75080
We had been to this place on the way to Richardson and didnt like this place at all. The bourito wasnt good and needless to say we havent been there ever since
517 W Arapaho Rd, Richardson, TX 75080
We had been to this place on the way to Richardson and didnt like this place at all. The bourito wasnt good and needless to say we havent been there ever since
Brasil brazilian restaurant, richardson
Location: 518 W ArapahoRichardson, TX 75080
This was the first time i tried out Brazillian food and i absolutely loved it. Their vegetable fare and salads are really good and i enjoyed the rest of the buffet too. I would definitely recommend this place !
This was the first time i tried out Brazillian food and i absolutely loved it. Their vegetable fare and salads are really good and i enjoyed the rest of the buffet too. I would definitely recommend this place !
Kasra Restaurant, Richardson
Location:525 W Arapaho RdRichardson, TX 75080
This place serves persian food and i absolutely loved the kababs. However, the rest of the lunch buffet wasnt too good and i especially didnt like the vegetarian fare. Its a place worth trying out if you either love kababs or appreciate persian cuisine.
This place serves persian food and i absolutely loved the kababs. However, the rest of the lunch buffet wasnt too good and i especially didnt like the vegetarian fare. Its a place worth trying out if you either love kababs or appreciate persian cuisine.
Burger King
Location: 177 W Campbell Rd, Richardson, TX
Its a place i dont like too much. I dont like their sandwiches nor do i like their fries. However, its a tad cheaper than McDonalds or KFC.
Its a place i dont like too much. I dont like their sandwiches nor do i like their fries. However, its a tad cheaper than McDonalds or KFC.
Cici's pizza, Richardson
Location:
635 W Campbell Rd Ste 300 Richardson, TX 75080
I tried this place out a couple of times and its ok to go there once in a while. I dont like the ambience too much and once i had to just have vegeterian pizza as there was no chicken pizza available. Worth trying it out once.
635 W Campbell Rd Ste 300 Richardson, TX 75080
I tried this place out a couple of times and its ok to go there once in a while. I dont like the ambience too much and once i had to just have vegeterian pizza as there was no chicken pizza available. Worth trying it out once.
Subway Sandwiches and Salads, Richardson
Location:515 W Campbell Rd # 109Richardson, Dallas County, TX 75080-3374
We tried this place out once and the service was horrible. The person who served us was impolite and apathetic and to make things worse the subs were not well made either.
We tried this place out once and the service was horrible. The person who served us was impolite and apathetic and to make things worse the subs were not well made either.
KFC Restaurant, Richardson
Location: 222 W Campbell RdRichardson, TX 75080
Its a place one can definitely try out when you feel like eating fast food. I enjoy their chicken sandwiches.
Its a place one can definitely try out when you feel like eating fast food. I enjoy their chicken sandwiches.
Mc Donalds Restaurant, Richardson
Location :170 W Campbell RdRichardson, TX 75080
We have frequented this restaurant quite often and the food is quite good. I am in general content with my grilled chicken sandwich whereas my husband tries out a lot including his favourite "Double cheese burger". I would definitely recommend this place.
We have frequented this restaurant quite often and the food is quite good. I am in general content with my grilled chicken sandwich whereas my husband tries out a lot including his favourite "Double cheese burger". I would definitely recommend this place.
Luby's Cafeteria, Richardson
http://www.lubys.com/City.asp?City=Richardson#
I appreciate American food and therefore liked the food out here. However, the quantities dont suffice and i had to go home and eat again. I tried out the grilled chicken breast which is served along with sides. Therefore, i guess if we eat here we need to get a salad, an entree and a soup to feel satisfied.
I appreciate American food and therefore liked the food out here. However, the quantities dont suffice and i had to go home and eat again. I tried out the grilled chicken breast which is served along with sides. Therefore, i guess if we eat here we need to get a salad, an entree and a soup to feel satisfied.
Sawadika Thai Zone, Richardson
http://www.sawadika.com/home.html
I am not a fan of Thai food because i find the food too sweet. Even when you ask for spicy food, i feel its the mix of chilli and sugar and does not sit well with me. I therefore didnt like the food. We tried the dinner package there. My husband liked the food and he found it good so its worth a try for those who appreciate thai food.
I am not a fan of Thai food because i find the food too sweet. Even when you ask for spicy food, i feel its the mix of chilli and sugar and does not sit well with me. I therefore didnt like the food. We tried the dinner package there. My husband liked the food and he found it good so its worth a try for those who appreciate thai food.
Monday, October 20, 2008
Sher-e-Punjab, Sabzi mandi, Garland
http://www.subzimandidallas.com/restaurant.asp
We have frequented this restaurant when we do our weekly shopping at this place. The chats and the alu and gobi parathas are awesome. The chole bhatura is also supposed to be good. They have a buffet on the weekends and if you appreciate punjabi food and have a good appetite its worth it. For me a single paratha suffices. I love the pickle and curd they serve with the paratha.
The paneer paratha is horrible and is not paneer paratha but cheese paratha. They have a variety of sweets and chats at affordable prices. Definitely worth trying out !
We have frequented this restaurant when we do our weekly shopping at this place. The chats and the alu and gobi parathas are awesome. The chole bhatura is also supposed to be good. They have a buffet on the weekends and if you appreciate punjabi food and have a good appetite its worth it. For me a single paratha suffices. I love the pickle and curd they serve with the paratha.
The paneer paratha is horrible and is not paneer paratha but cheese paratha. They have a variety of sweets and chats at affordable prices. Definitely worth trying out !
Roma Palace, Garland
http://www.romapalace.com/index.htm
Its a nice place to go to with a lovely ambience. The pricing is quite high so be prepared to spend a packet
Its a nice place to go to with a lovely ambience. The pricing is quite high so be prepared to spend a packet
Thursday, October 16, 2008
Udupi Cafe, Richardson
http://www.yelp.com/biz/udipi-cafe-richardson
Located at:
35 Richardson Hts Ctr
Richardson, TX 75080
This a good place to have food at if south indian veg is your style. We have not tried the buffet . The dosas were good and so very the idlis and vadas. The food is spicy though and the pricing a little expensive
Located at:
35 Richardson Hts Ctr
Richardson, TX 75080
This a good place to have food at if south indian veg is your style. We have not tried the buffet . The dosas were good and so very the idlis and vadas. The food is spicy though and the pricing a little expensive
Afrah Pastries, Richardson
http://www.yelp.com/biz/afrah-pastries-richardson
Located at:
314 E Main St
Richardson, TX 75081
This place has great mediterrenean food with a good ambience. I love the shawarmas and grills out here. Its also cheaper than Sultan Cafe..
Located at:
314 E Main St
Richardson, TX 75081
This place has great mediterrenean food with a good ambience. I love the shawarmas and grills out here. Its also cheaper than Sultan Cafe..
Sultan cafe, Richardson
http://www.yelp.com/biz/sultan-cafe-richardson
201 S Greenville Ave
Richardson, TX 75081
A good place for mediterrenean food. I love the grills out here especially the chicken shish tawook. At dinner, they serve different salads with pita bread in addition to what you order. I like the lunch platter they serve too. Its an expensive restaurant but definitely worth trying out.
201 S Greenville Ave
Richardson, TX 75081
A good place for mediterrenean food. I love the grills out here especially the chicken shish tawook. At dinner, they serve different salads with pita bread in addition to what you order. I like the lunch platter they serve too. Its an expensive restaurant but definitely worth trying out.
Indopak Cafe, Richardson, TX
http://www.yelp.com/biz/indo-pak-cafe-richardson
Located at:
323 E Polk St
Richardson, TX 75081
A good restaurant for biryanis with a reasonable pricing. They dont serve too large a quantity but thats fine as it saves me the headache of a togo unlike other restaurants.
Located at:
323 E Polk St
Richardson, TX 75081
A good restaurant for biryanis with a reasonable pricing. They dont serve too large a quantity but thats fine as it saves me the headache of a togo unlike other restaurants.
Royal Sweets, Richardson
http://www.insiderpages.com/b/15238202400
This place serves chaats, sweets and other dishes. Since we do not have a sweet tooth, we have not tried any of their sweet dishes. The dahi puri is good. The pani puri was just ok. The paneer burji was horrible. All in all, its a good place to frequent once in a while for chaats
This place serves chaats, sweets and other dishes. Since we do not have a sweet tooth, we have not tried any of their sweet dishes. The dahi puri is good. The pani puri was just ok. The paneer burji was horrible. All in all, its a good place to frequent once in a while for chaats
Chameli Restaurant, Richardson
http://www.insiderpages.com/b/15240102914
This place is located at
201 S Greenville Ave
Richardson, TX 75081
The decor and food in this restaurant is good. We have tried the biryanis, samosas, chicken patties and have not been disappointed with the same. I would recommend it.
This place is located at
201 S Greenville Ave
Richardson, TX 75081
The decor and food in this restaurant is good. We have tried the biryanis, samosas, chicken patties and have not been disappointed with the same. I would recommend it.
Bombay Chinese Restaurant, Richardson
This restaurant is located near Tajmahal Imports, Richardson
100 S Central Expy, St 17
Richardson, TX 75080
I missed the indian chinese food and when i saw the name of the restaurant, i thought wow here's where i can get to taste my kind of chinese food. However, the food was not up to the mark. We went in for a buffet on a weekend. The only good thing was it was dirt cheap (around 5$ at that time) a person.
100 S Central Expy, St 17
Richardson, TX 75080
I missed the indian chinese food and when i saw the name of the restaurant, i thought wow here's where i can get to taste my kind of chinese food. However, the food was not up to the mark. We went in for a buffet on a weekend. The only good thing was it was dirt cheap (around 5$ at that time) a person.
Zyka Indian Restaurant, Richardson
This restaurant is located next to Taj Mahal Imports, Richardson
100 S Central Expy
Richardson, TX 75080
I would give this restaurant a very poor rating on the everything from the food quality to the decor and service. We had chicken biryani and a few other chicken dishes which was undercooked and horrible in taste. We decided to never go there again and have stuck to it so far !
100 S Central Expy
Richardson, TX 75080
I would give this restaurant a very poor rating on the everything from the food quality to the decor and service. We had chicken biryani and a few other chicken dishes which was undercooked and horrible in taste. We decided to never go there again and have stuck to it so far !
Wednesday, October 15, 2008
Chipotle, Richardson
http://www.yelp.com/biz/chipotle-richardson
This is another mexican restaurant we go to. My husband loves the food here and prefers it to Freebird World Bouritto. The serving size is good and although its a little more expensive that Freebird i would recommend it.
FreeBirds World Burrito, Richardson
http://www.yelp.com/biz/freebirds-world-burrito-richardson
We have been to this restaurant once in a while and its pretty good food. I always try the chicken bouritto whereas my husband tries out the beef varieties. The salsa and tortialla chips are good too. The serving size is huge too. I generally go in for the half size bouritto and cant complete it. The pricing is pretty decent too. A place i would reccomend you to try out if you are into mexican food.
We have been to this restaurant once in a while and its pretty good food. I always try the chicken bouritto whereas my husband tries out the beef varieties. The salsa and tortialla chips are good too. The serving size is huge too. I generally go in for the half size bouritto and cant complete it. The pricing is pretty decent too. A place i would reccomend you to try out if you are into mexican food.
Cabbage Curry
I learnt this dish from my friend Meera and it turns out quite good.
Ingredients:
1 cabbage chopped fine
4 green chillies slit(can add more if you like it hot)
1/2 inch ginger chopped fine
2 pinches aesofetida
2 tbsp oil
1/2 tsp mustard seeds
3-4 curry pata
1/2 glass water
Method:
1. Heat the oil. When hot add mustard seeds and let them splutter and then add the ginger and green chillies and fry until the ginger turns golden.
2. Add the aesofetida to the oil
3. Add the cabbage, salt and stir. Add water and cook on medium for about 15-20 minutes.
Ingredients:
1 cabbage chopped fine
4 green chillies slit(can add more if you like it hot)
1/2 inch ginger chopped fine
2 pinches aesofetida
2 tbsp oil
1/2 tsp mustard seeds
3-4 curry pata
1/2 glass water
Method:
1. Heat the oil. When hot add mustard seeds and let them splutter and then add the ginger and green chillies and fry until the ginger turns golden.
2. Add the aesofetida to the oil
3. Add the cabbage, salt and stir. Add water and cook on medium for about 15-20 minutes.
Tuesday, October 14, 2008
Mumtaz, Richardson
http://www.yelp.com/biz/mumtaz-indian-restaurant-and-bar-richardson
This restaurant opened up this January. Although, it is more expensive as compared to Masala Wok and Pasand, the quality of food is much better. The buffet has less variety as compared to Pasand and was more expensive. Its a restaurant i would recommend if the price is not an issue.
This restaurant opened up this January. Although, it is more expensive as compared to Masala Wok and Pasand, the quality of food is much better. The buffet has less variety as compared to Pasand and was more expensive. Its a restaurant i would recommend if the price is not an issue.
Monday, October 13, 2008
Quiznos, Richardson
http://www.dinersnation.com/restaurant.php?id=121818
I have never liked the food at Quiznos located at 12101 Greenville Ave , Dallas, TX 75243-0583
(214) 575-5950 . I find the brocolli and cheese soup too cheesy and cannot drink and whereas i could not eat their beef subs at all. I managed to get a Chicken Carbonora minus the bacon and it was ok. However, the Quiznos located at Coit Rd on the other hand prepares their subs very well and surprisingly i found their beef subs palatable too. It certainly was a hit with my husband. He likes Quiznos food available at all outlets :)
I have never liked the food at Quiznos located at 12101 Greenville Ave , Dallas, TX 75243-0583
(214) 575-5950 . I find the brocolli and cheese soup too cheesy and cannot drink and whereas i could not eat their beef subs at all. I managed to get a Chicken Carbonora minus the bacon and it was ok. However, the Quiznos located at Coit Rd on the other hand prepares their subs very well and surprisingly i found their beef subs palatable too. It certainly was a hit with my husband. He likes Quiznos food available at all outlets :)
Jack in the Box, Richardson
http://www.jackinthebox.com/ourfood/index.php?section=7
This place (on coit road)has been a regular on the list for us of late. For one, its cheaper than the other restaurants in the vicinity and has pretty decent food. My favourite is the Chicken Fajita Pita. Its wholesome and just right. The chicken strips are also good.
Nishanth also has his favourites in beef out here so it would be a good choice for those who enjoy beef and chicken too...
This place (on coit road)has been a regular on the list for us of late. For one, its cheaper than the other restaurants in the vicinity and has pretty decent food. My favourite is the Chicken Fajita Pita. Its wholesome and just right. The chicken strips are also good.
Nishanth also has his favourites in beef out here so it would be a good choice for those who enjoy beef and chicken too...
Rice Boxx, Richardson
http://www.insiderpages.com/b/3722476740
We have tried this place (campbell@coit) out twice. I guess it could be called good food if you can ignore the fact that the food floats in oil. Since, i do not seem to take too well to oil i didnt like the food and my husband does not seem to have liked the spring rolls and beef fried rice here. I tried out my standard - chicken fried rice over here.
Since we havent tried out most of the menu, we cant say much about the other food items available here.
We have tried this place (campbell@coit) out twice. I guess it could be called good food if you can ignore the fact that the food floats in oil. Since, i do not seem to take too well to oil i didnt like the food and my husband does not seem to have liked the spring rolls and beef fried rice here. I tried out my standard - chicken fried rice over here.
Since we havent tried out most of the menu, we cant say much about the other food items available here.
La Madeleine, Richardson
Being a fan of continental and american food, i was looking forward to going to La Madeleine that are located at Coit@Cambell for a long time.
My husband tried out Chicken Cordon Bleu Dinner and French Onion Soup he didnt like it. According to him the meat was undercooked. I tried Chicken la Madeleine and found it ok but not too good. Maybe, i tried the wrong dish out but i doubt if we will return back again.
Well, its not the place for those who like their meat and vegetables thoroughly cooked and eat large quantities. The bread is free there so for those who like bread it should be good !
Update:
We visited this restaurant again and this time i tried out the Rosemary chicken and it was absolutely horrible. The service was pathetic. They did not serve the broccoli with the Rosemary chicken. The chicken was totally dry and i had to borrow some of Nishanth's pasta sauce to be able to have a few pieces. In the end i just had bread and jelly. Definitely not recommended.
My husband tried out Chicken Cordon Bleu Dinner and French Onion Soup he didnt like it. According to him the meat was undercooked. I tried Chicken la Madeleine and found it ok but not too good. Maybe, i tried the wrong dish out but i doubt if we will return back again.
Well, its not the place for those who like their meat and vegetables thoroughly cooked and eat large quantities. The bread is free there so for those who like bread it should be good !
Update:
We visited this restaurant again and this time i tried out the Rosemary chicken and it was absolutely horrible. The service was pathetic. They did not serve the broccoli with the Rosemary chicken. The chicken was totally dry and i had to borrow some of Nishanth's pasta sauce to be able to have a few pieces. In the end i just had bread and jelly. Definitely not recommended.
Burger Street
http://www.burgerstreet.com/map.asp?city=dallas
We have been to this place twice so far and have found the food good both the times. I tried out the grilled chicken sandwich and found it good. Unfortunately, since i am a chicken only person there wasnt too much i could choose from apart from the chicken salad, chicken strips and grilled chicken salad. So if you are looking for variety in chicken, this may not be the place for you. The ambience is good and the best part is you get to decide what you want to put on your sandwich.
We have been to this place twice so far and have found the food good both the times. I tried out the grilled chicken sandwich and found it good. Unfortunately, since i am a chicken only person there wasnt too much i could choose from apart from the chicken salad, chicken strips and grilled chicken salad. So if you are looking for variety in chicken, this may not be the place for you. The ambience is good and the best part is you get to decide what you want to put on your sandwich.
Carmine's Pizzeria, Campbell Rd, Richardson
http://www.tripadvisor.com/Restaurant_Review-g55711-d512476-Reviews-Carmine_s_Pizzeria_Campbell_Road-Dallas_Texas.html
Another of the restaurants we explored near home ! My husband tried out a lasagna where as i tried out a designer chicken and mushroom pizza. To top it they served salad and garlic bread which sufficed as a meal by itself and i had to pack the pizza up. The food was good and i liked it. The next day the pizza did not taste as good and also had a lot of cheese so for someone who likes cheese they wont be disappointed. Since i am not so fond of cheese, i wished there was less of cheese. The smallest size pizza was a 14" pizza and 4 people could easily share it.
Another of the restaurants we explored near home ! My husband tried out a lasagna where as i tried out a designer chicken and mushroom pizza. To top it they served salad and garlic bread which sufficed as a meal by itself and i had to pack the pizza up. The food was good and i liked it. The next day the pizza did not taste as good and also had a lot of cheese so for someone who likes cheese they wont be disappointed. Since i am not so fond of cheese, i wished there was less of cheese. The smallest size pizza was a 14" pizza and 4 people could easily share it.
Qdoba Mexican Grill, Richardson
http://www.qdoba.com/Locations.aspx
These days we are exploring the restaurants near home. We tried out Qdoba Mexican Grill on Coit Rd in Richardson the other day. I had a chicken bourito whereas my husband had a steak bourito. We also ordered for red salsa and tortilla chips. The chips and salsa were not eatable and the bourito was at least palatable. It wouldnt be a restaurant i would recommend !
These days we are exploring the restaurants near home. We tried out Qdoba Mexican Grill on Coit Rd in Richardson the other day. I had a chicken bourito whereas my husband had a steak bourito. We also ordered for red salsa and tortilla chips. The chips and salsa were not eatable and the bourito was at least palatable. It wouldnt be a restaurant i would recommend !
Masala Wok, Richardson
http://www.masalawok.com/pages/locate.asp#texas
This used to be a regular haunt of ours once upon a time. Of late, the food is not cooked well and the service is not that good either. A word of caution to the vegetarians out there, once a friend of ours had egg put on his vegetable biryani which was a shock for him.
Earlier the masala fried rice and chicken manchurian used to be a favourite with me. I tried out chicken spring rolls and masala wrap.
The spring rolls were tasteless whereas the chicken masala wrap had more vegetables(raw) than chicken. It looked more like someone had rolled up a nan with a chicken salad. Their tandoori wrap is quite "cheesy" and for a person who doesnt like cheese too much i had a tough time eating the wrap. It may be palatable without the cheese.
The chicken lollipops are overdone and huge in size that ultimately one feels they are eating chicken itself. The chicken biryani has been dry for the last two times we went there.
It looks like we will stop frequenting this restaurant soon.
This used to be a regular haunt of ours once upon a time. Of late, the food is not cooked well and the service is not that good either. A word of caution to the vegetarians out there, once a friend of ours had egg put on his vegetable biryani which was a shock for him.
Earlier the masala fried rice and chicken manchurian used to be a favourite with me. I tried out chicken spring rolls and masala wrap.
The spring rolls were tasteless whereas the chicken masala wrap had more vegetables(raw) than chicken. It looked more like someone had rolled up a nan with a chicken salad. Their tandoori wrap is quite "cheesy" and for a person who doesnt like cheese too much i had a tough time eating the wrap. It may be palatable without the cheese.
The chicken lollipops are overdone and huge in size that ultimately one feels they are eating chicken itself. The chicken biryani has been dry for the last two times we went there.
It looks like we will stop frequenting this restaurant soon.
Wednesday, October 1, 2008
Masoor in coconut milk
I learnt this from my mother during my stay over the summer with her. She must have been surprised that i was asking her how to cook something for a change. Since i have hardly stayed with her ever since high school, the opportunities to learn from her have been few. I love the way she prepares this
Ingredients:
1. 1 cup whole masoor (black) soaked for at least 2 hours
2. 2 cups coconut milk
3. 2 cups water
4. 1 tomato
5. 1 tsp chopped garlic
6. 3 green chillies slit
7. 4 curry leaves
8. 2 tsp oil
9. 1 tsp cumin seeds
10. Salt to taste
11. 1 onion finely chopped
Method:
1. Boil the masoor with tomatoes, water and salt
2. Heat the oil, add the cumin seeds , onions, slit green chillies and garlic and fry until golden. Thereafter add the coconut milk and stir. Add the boiled masoor and stir and let it boil for around 5 to 10 minutes. Add water if it is too thick. Garnish with chopped corriander leaves.
Ingredients:
1. 1 cup whole masoor (black) soaked for at least 2 hours
2. 2 cups coconut milk
3. 2 cups water
4. 1 tomato
5. 1 tsp chopped garlic
6. 3 green chillies slit
7. 4 curry leaves
8. 2 tsp oil
9. 1 tsp cumin seeds
10. Salt to taste
11. 1 onion finely chopped
Method:
1. Boil the masoor with tomatoes, water and salt
2. Heat the oil, add the cumin seeds , onions, slit green chillies and garlic and fry until golden. Thereafter add the coconut milk and stir. Add the boiled masoor and stir and let it boil for around 5 to 10 minutes. Add water if it is too thick. Garnish with chopped corriander leaves.
Potato and Cabbage curry
I tried this out - have become a little adventurous of late and try to experiment on my own !
It so happened that there was some left over cabbage that would not suffice by itself for a meal so i decided to add potatoes to it and was quite pleased at the results !
Ingredients:
1/4 cabbage chopped fine
3 potatoes boiled and chopped into small cubes
1 tsp ginger paste
1 tsp garlic paste
1 onion chopped fine
1 tomato chopped fine
1/2 tsp red chilli powder
1 tsp corriander powder
1/2 tsp turmeric powder
1 tsp cumin seeds
2-3 curry leaves
salt to taste
chopped corriander leaves for garnishing
Method:
1. Heat the oil. When hot add cumin seeds, curry leaves. Fry for a second. Add chopped onions and fry until half done. Thereafter add tomatoes and fry for another 5 minutes. Add the ginger and garlic paste and fry for another minute.
2. Add the turmeric powder, corriander powder, salt and chilli powder and stir for another minute.
3. Add the cabage and stir fry on low heat for around 5 to 10 minutes until soft. Thereafter, add the potatoes and stir. Keep on low heat for another 3 minutes.
4. Garnish with corriander leaves.
It so happened that there was some left over cabbage that would not suffice by itself for a meal so i decided to add potatoes to it and was quite pleased at the results !
Ingredients:
1/4 cabbage chopped fine
3 potatoes boiled and chopped into small cubes
1 tsp ginger paste
1 tsp garlic paste
1 onion chopped fine
1 tomato chopped fine
1/2 tsp red chilli powder
1 tsp corriander powder
1/2 tsp turmeric powder
1 tsp cumin seeds
2-3 curry leaves
salt to taste
chopped corriander leaves for garnishing
Method:
1. Heat the oil. When hot add cumin seeds, curry leaves. Fry for a second. Add chopped onions and fry until half done. Thereafter add tomatoes and fry for another 5 minutes. Add the ginger and garlic paste and fry for another minute.
2. Add the turmeric powder, corriander powder, salt and chilli powder and stir for another minute.
3. Add the cabage and stir fry on low heat for around 5 to 10 minutes until soft. Thereafter, add the potatoes and stir. Keep on low heat for another 3 minutes.
4. Garnish with corriander leaves.
Masoor Dal
I got this recipe from my friend Sunitha - one of those days when i got bored eating dal made the same old way by me. Its supposed to be a north indian recipe passed on to her by her friend.
Ingredients:
1/2 glass masoor dal
2 bowls water
a sprig of curry leaves
1 tsp chopped garlic
1 tsp chopped ginger
2 pinches of aesofetida
1/2 onion chopped (US size)
1 tomato
1/2 tsp ginger
2 green chillies chopped fine
chopped corriander leaves for garnishing
3 tsp oil
1/2 tsp mustard seeds
1. Pressure cook the dal with water, salt , turmeric, 1 tsp oil and tomatoes for about 10 minutes (3-4 whistles)
2. Heat oil, when hot add mustard seeds and let them splutter, add the curry leaves, onions, ginger, garlic and green chillies. Stir until onions are golden. Add aesofetida and thereafter add the boiled dal. Garnish with coriander leaves
Results: I liked it but my husband seems to prefer the traditional bohora way of making masoor dal.
Ingredients:
1/2 glass masoor dal
2 bowls water
a sprig of curry leaves
1 tsp chopped garlic
1 tsp chopped ginger
2 pinches of aesofetida
1/2 onion chopped (US size)
1 tomato
1/2 tsp ginger
2 green chillies chopped fine
chopped corriander leaves for garnishing
3 tsp oil
1/2 tsp mustard seeds
1. Pressure cook the dal with water, salt , turmeric, 1 tsp oil and tomatoes for about 10 minutes (3-4 whistles)
2. Heat oil, when hot add mustard seeds and let them splutter, add the curry leaves, onions, ginger, garlic and green chillies. Stir until onions are golden. Add aesofetida and thereafter add the boiled dal. Garnish with coriander leaves
Results: I liked it but my husband seems to prefer the traditional bohora way of making masoor dal.
Sunday, June 29, 2008
MURG DO PIAZA (Toby's recipe)
A famous chicken dish that can be prepared in a jiffy. This came out pretty good.
INGREDIENTS (here is a link for converting metric to pound)
- Chicken pieces 1 kg. (2.2lb)
- Onions, sliced 500 gms. (1.1lb)
- Garlic, sliced 50 gms. (.1lb)
- Ginger, sliced 50 gms. (.1lb)
- Red chili powder 1/2 tsp.
- Turmeric powder 1/2 tsp.
- Whole red chili 4 nos.
- Garam Masala 10 gm.
- Tomato puree 300 ml.
- Coriander powder 15 gms.
- Water 500 ml.
- Ghee 150 gms.
- Salt To taste
- Slice the onions, ginger and garlic and keep aside.
- Heat ghee for 1 minute, then add tomato puree, turmeric powder, red chili powder, red chilies and coriander powder, cover the dish and cook on high for 3 minutes.
- Put the sliced onions, ginger, garlic and cook for 3 minutes on high.
- Mix chicken in the above ingredients and 500 ml water and cook for 8 minutes.
- Stir well, add salt, garam masala and cook for 7 minutes, till done.
Tuesday, June 17, 2008
Paneer Kurma
Paneer 1/4 kg cut into very small pieces
Onions - 3
Tomatoes - 3
Chilli powder - 1 tbsp
Turmeric powder - 1 tsp
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Garam masala - 1 tsp
Kitchen king powder - 1/2 tsp
Coriander leaves
Coconut paste - 1/4 cup
Cream 2 tbsp
Method:
1. Chop all the vegetables
2. Take a pan and add 2 tbsp oil. Add onions and saute. Add the tomatoes, ginger garlic paste. Add all the dry masala powders, paneer cubes, coconut paste and cook for a while.
3. Add coriander leaves and cream. Serve hot.
Onions - 3
Tomatoes - 3
Chilli powder - 1 tbsp
Turmeric powder - 1 tsp
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Garam masala - 1 tsp
Kitchen king powder - 1/2 tsp
Coriander leaves
Coconut paste - 1/4 cup
Cream 2 tbsp
Method:
1. Chop all the vegetables
2. Take a pan and add 2 tbsp oil. Add onions and saute. Add the tomatoes, ginger garlic paste. Add all the dry masala powders, paneer cubes, coconut paste and cook for a while.
3. Add coriander leaves and cream. Serve hot.
Chilli Fish
1 - 1 1/2 kg sear fish cut into small pieces
2 tsp soya sauce
1 tbsp vinegar
4 tsp corn flour
1 tsp salt
2 eggs
Sauce:
20 green chillies deseeded and halved
2 onions finely chopped
2 tsp soya sauce
2 tsp vinegar
oil for frying
salt
Method:
1) Wash the fish with lime and salt and set aside for the water to drain
2) Mix 2 tsp soya sauce, 1 tbsp vinegar, cornflour, salt and eggs. Marinate the fish for 2 hours
3) Fry the fish in hot oil, a few at a time. Drain on absorbent paper.
4) Heat some oil and fry the chillies. Remove the chillies and add onions and fry until golden brown. Add soya sauce, vinegar and salt. Cook for a few minutes. Add the fish and chillies. Mix well and remove from heat.
2 tsp soya sauce
1 tbsp vinegar
4 tsp corn flour
1 tsp salt
2 eggs
Sauce:
20 green chillies deseeded and halved
2 onions finely chopped
2 tsp soya sauce
2 tsp vinegar
oil for frying
salt
Method:
1) Wash the fish with lime and salt and set aside for the water to drain
2) Mix 2 tsp soya sauce, 1 tbsp vinegar, cornflour, salt and eggs. Marinate the fish for 2 hours
3) Fry the fish in hot oil, a few at a time. Drain on absorbent paper.
4) Heat some oil and fry the chillies. Remove the chillies and add onions and fry until golden brown. Add soya sauce, vinegar and salt. Cook for a few minutes. Add the fish and chillies. Mix well and remove from heat.
Rasogollas
Ingredients
1 litre milk
1 kilo granulated sugar
1/2 tbsp fine sugar
2 tsp plain flour or corn flour
2 cups sour yoghurt
8 cups water
5 drops rose essence
a few drops of rose water
Method:
1) Boil the milk and allow it to cool. Remove the cream on top. Heat the milk again, add the yoghurt. Stir the milk well. Leave it undisturbed for 20 minutes. Drain off the liquid.
2) Pour the coagulated milk on a fine cloth and tie it. Hang it for 30 to 45 minutes. Squeeze the coagulated milk in the cloth gently.
3) Place it in a shallow dish. Add the fine sugar, plain flour or corn flour and rose essence. Knead the mixture into a smooth and fine paste with the palms only. Make into balls.
4) In a heavy bottomed vessel heat the granulated sugar and water. Boil the mixture for some time to get a syrup of thin consistency. Keep it hot over a low fire.
5) Drop the balls once by one into the syrup. Cover the vessel with the lid and boil for 10 to 15 minutes. Remove the lid and boil the syrup for 5 minutes. When cooled add a few drops of rose water.
1 litre milk
1 kilo granulated sugar
1/2 tbsp fine sugar
2 tsp plain flour or corn flour
2 cups sour yoghurt
8 cups water
5 drops rose essence
a few drops of rose water
Method:
1) Boil the milk and allow it to cool. Remove the cream on top. Heat the milk again, add the yoghurt. Stir the milk well. Leave it undisturbed for 20 minutes. Drain off the liquid.
2) Pour the coagulated milk on a fine cloth and tie it. Hang it for 30 to 45 minutes. Squeeze the coagulated milk in the cloth gently.
3) Place it in a shallow dish. Add the fine sugar, plain flour or corn flour and rose essence. Knead the mixture into a smooth and fine paste with the palms only. Make into balls.
4) In a heavy bottomed vessel heat the granulated sugar and water. Boil the mixture for some time to get a syrup of thin consistency. Keep it hot over a low fire.
5) Drop the balls once by one into the syrup. Cover the vessel with the lid and boil for 10 to 15 minutes. Remove the lid and boil the syrup for 5 minutes. When cooled add a few drops of rose water.
Green chicken
Boil the chicken with 1 tbsp ginger garlic paste and salt. Keep it aside.
Grind the following to a paste:3 tbsp cashewa pod of coriandera pod of mint leaves7 to 8 green chilliesa little vinegar
Then in a pan take 2 to 3 tbsp oil, add the ground masala and let it cook till the oil floats then add the chicken with the stock and let it cook for 5 minutes
Grind the following to a paste:3 tbsp cashewa pod of coriandera pod of mint leaves7 to 8 green chilliesa little vinegar
Then in a pan take 2 to 3 tbsp oil, add the ground masala and let it cook till the oil floats then add the chicken with the stock and let it cook for 5 minutes
Chicken kabab
1 kg chicken - wash and drain marinate it - 2 eggs 2 tbsp corn flour, 1 tbsp maida, chilly powder, tandoori color, garam masala, salt, a little haldi powder, dhania powder. Let it stand for 2 to 3 hours.Deep fry it.
Chilly chicken
Take 1 kg skinless chicken. Wash it properly. Drain.Pressure it with 1 cup curd, 2 tbsp red chilly powder, 1 tbsp dhania powder, 1 tbsp haldi powder, 2 tbsp garam masala powder, tandoori colour, a little ginger garlic paste just for 5 minutes.Then in a pan remove it and keep it on high flame till all the water dries.Then add 1 big spoon of oil, 2 tbsp soya sauce, 2 tbsp vinegar, 1 tbsp chilly sauce and saute it properly.(slit green chillies) (optional) add salt according to your taste
This recipe use it to make boneless chilly chicken. Then make a paratha and fill it with chicken and kachumber.
This recipe use it to make boneless chilly chicken. Then make a paratha and fill it with chicken and kachumber.
Carrot cake
Ingredients
2 cups plain flour
2 cups sugar
2 cups grated carrots
2 cups dates chopped
1/2 cup walnuts chopped
1/2 cup almonds chopped
3 eggs
1 1/2 tsp baking powder
3/4 cup ghee or oil
1/2 tsp vanilla essence
Method:
1.Beat the eggs then add sugar to it and beat well. Add carrots, dates, almonds, walnuts, vanilla essence and ghee and mix well.
2. Sieve the flour with the baking powder and add it to the batter in batches.
3. Grease a cake tin and dust with flour. Pour the cake mixture into it and bake in a moderate oven for 1 hour.
2 cups plain flour
2 cups sugar
2 cups grated carrots
2 cups dates chopped
1/2 cup walnuts chopped
1/2 cup almonds chopped
3 eggs
1 1/2 tsp baking powder
3/4 cup ghee or oil
1/2 tsp vanilla essence
Method:
1.Beat the eggs then add sugar to it and beat well. Add carrots, dates, almonds, walnuts, vanilla essence and ghee and mix well.
2. Sieve the flour with the baking powder and add it to the batter in batches.
3. Grease a cake tin and dust with flour. Pour the cake mixture into it and bake in a moderate oven for 1 hour.
Chatpat chicken
Ingredients:
1/2 kg boneless chicken
2 onions chopped10 green chillies, ground
2 tsp soya sauce
1 tsp garam masala
1 tsp ginger garlic paste
1/2 tsp turmeric
Method:
1) Heat oil and fry onions until golden brown. Add garam masala.
2) Add ginger garlic paste, chilly paste and saute till the oil separates
3) Add chicken, turmeric and salt and fry for 10 minutes. Add soya sauce and corriander and fry till the chicken is cooked.
1/2 kg boneless chicken
2 onions chopped10 green chillies, ground
2 tsp soya sauce
1 tsp garam masala
1 tsp ginger garlic paste
1/2 tsp turmeric
Method:
1) Heat oil and fry onions until golden brown. Add garam masala.
2) Add ginger garlic paste, chilly paste and saute till the oil separates
3) Add chicken, turmeric and salt and fry for 10 minutes. Add soya sauce and corriander and fry till the chicken is cooked.
Gobi Manchurian
Ingredients:
1 kg cauliflower
2 eggs
1 cup flour
1 tsp salt
1 tsp ginger paste
2 tsp garlic and green chilli paste
1 tsp soya bean sauce
1 tsp red chilli powder
For sauce:
1 chopped onion
1 tsp ginger, garlic, green chilli paste
1 tbsp tomato sauce ( hot and sweet maggi)
2 tsp soya bean sauce
1 tsp sugar
2 tbsp celery chopped
a pinch of pepper
Method:
1. Cut the cauliflower into small pieces and wash it
2. Mix flour, eggs, salt, ginger, garlic and green chilli paste, soya sauce and red chilli powder, along with cauliflower.
3. Deep fry the pieces of cauliflower in oil till brown.
Sauce:
1. Fry the chopped onion and celery till it is light brown
2. Add ginger, garlic and green chilli paste, a pinch of pepper. Fry for 2 minutes.
3. Add tomato sauce, soya bean sauce, sugar and a little water to it and boil till it is thick
4. Mix the fried cauliflower pieces in the sauce and serve hot
1 kg cauliflower
2 eggs
1 cup flour
1 tsp salt
1 tsp ginger paste
2 tsp garlic and green chilli paste
1 tsp soya bean sauce
1 tsp red chilli powder
For sauce:
1 chopped onion
1 tsp ginger, garlic, green chilli paste
1 tbsp tomato sauce ( hot and sweet maggi)
2 tsp soya bean sauce
1 tsp sugar
2 tbsp celery chopped
a pinch of pepper
Method:
1. Cut the cauliflower into small pieces and wash it
2. Mix flour, eggs, salt, ginger, garlic and green chilli paste, soya sauce and red chilli powder, along with cauliflower.
3. Deep fry the pieces of cauliflower in oil till brown.
Sauce:
1. Fry the chopped onion and celery till it is light brown
2. Add ginger, garlic and green chilli paste, a pinch of pepper. Fry for 2 minutes.
3. Add tomato sauce, soya bean sauce, sugar and a little water to it and boil till it is thick
4. Mix the fried cauliflower pieces in the sauce and serve hot
Spanish Caramel
Ingredients:
100 gms sugar
1 1/2 cups milk heated
2 eggs separated
1 1/2 tsp vanilla essence
3 tsp gelatine
1/2 cup cream
25 gms cashewnuts chopped
hot water
a few almonds for decoration
Method:
1) Heat 50 gms of sugar and 2 tbsp hot water in a heavy pan over low heat until the sugar turns golden brown
2) Add the milk and stir over low heat until the caramel has dissolved
3) Cook the egg yolks with 50 gms sugar. Pour caramel into it and cook over low heat until thickened. Remove from fire and cool.
4) Heat the gelatine with 1/4 cup of water until dissolved. Add to the caramel. When the mixture begins to thicken fold in the whipped cream, chopped nuts and essence.
5) Beat the egg whites until it forms stiff peaks, add sugar and fold into the caramel.
6) Pour into a dish and set in refrigerator. Decorate with almonds
100 gms sugar
1 1/2 cups milk heated
2 eggs separated
1 1/2 tsp vanilla essence
3 tsp gelatine
1/2 cup cream
25 gms cashewnuts chopped
hot water
a few almonds for decoration
Method:
1) Heat 50 gms of sugar and 2 tbsp hot water in a heavy pan over low heat until the sugar turns golden brown
2) Add the milk and stir over low heat until the caramel has dissolved
3) Cook the egg yolks with 50 gms sugar. Pour caramel into it and cook over low heat until thickened. Remove from fire and cool.
4) Heat the gelatine with 1/4 cup of water until dissolved. Add to the caramel. When the mixture begins to thicken fold in the whipped cream, chopped nuts and essence.
5) Beat the egg whites until it forms stiff peaks, add sugar and fold into the caramel.
6) Pour into a dish and set in refrigerator. Decorate with almonds
Stuffed Capsicum
Ingredients:
3 capsicums halved
1/2 tsp chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
1/4 tsp garam masala powder
2 medium onions chopped
1 tbsp gram flour
juice of 1/2 lime
salt
3 tbsp oil
Method:
1) Remove seeds and centre from the capsicums.
Deep fry on medium heat until soft.
2) In a wok fry chopped onions till half done. Add gram flour and saute for 5 minutes
3) Add all the masalas, salt and lime juice. Saute for another 5 minutes. Remove from heat.
4) Fill capsicums with the masala and saute for 10 minutes in a wok
3 capsicums halved
1/2 tsp chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
1/4 tsp garam masala powder
2 medium onions chopped
1 tbsp gram flour
juice of 1/2 lime
salt
3 tbsp oil
Method:
1) Remove seeds and centre from the capsicums.
Deep fry on medium heat until soft.
2) In a wok fry chopped onions till half done. Add gram flour and saute for 5 minutes
3) Add all the masalas, salt and lime juice. Saute for another 5 minutes. Remove from heat.
4) Fill capsicums with the masala and saute for 10 minutes in a wok
Coconut milk palav
Ingredients:
Basmati rice - 1 cup
Home made coconut milk - 1 pack
Water 1 cup
Oil - 1 1/2 tbsp
Onion 1 sliced
Potato 1 diced
Green chilles - 4
1 tsp home made ginger garlic paste
2 cloves
2 cardamoms
3 pieces cinnamon
salt to taste
Method:1) Wash the rice, add coconut milk and allow to soak for 5 minutes
2) Grind all spices raw along with the green chillies
3) Heat oil in a kadahi and add ground paste and onion. Fry the onions until brown.
4) Add to the rice along with the diced potatoes.
5) Add salt. Cook till done.
Basmati rice - 1 cup
Home made coconut milk - 1 pack
Water 1 cup
Oil - 1 1/2 tbsp
Onion 1 sliced
Potato 1 diced
Green chilles - 4
1 tsp home made ginger garlic paste
2 cloves
2 cardamoms
3 pieces cinnamon
salt to taste
Method:1) Wash the rice, add coconut milk and allow to soak for 5 minutes
2) Grind all spices raw along with the green chillies
3) Heat oil in a kadahi and add ground paste and onion. Fry the onions until brown.
4) Add to the rice along with the diced potatoes.
5) Add salt. Cook till done.
Muhogo (Cassava or tapioca)
Cassava 2-3 large pieces
1 coconut grated
1 small onion
2-3 green chillies
salt to taste
Method
1) Peel and cut into halves and remove its center thread
2) Cut into 2-3 inches length pieces. Wash it water and boil with clean water. When ready throw excess water from cassava
3) Take out coconut milk from grated coconut in mixie and keep aside
4) Then add more water and take out second milk with 2 cups of water only and add second milk of coconut to
the boiled cassava
5) Add chillies, salt and onion cut into small pieces and cook until second milk dries up.
6) Then stir once or twice only.
7) Add the first milk which is thick and cook for a few minutes only leaving some sauce inside and serve as mail meal.
You can add boiled meat pieces of your choice or dry fish pieces
Cooking time - Approx 30 minutes.
1 coconut grated
1 small onion
2-3 green chillies
salt to taste
Method
1) Peel and cut into halves and remove its center thread
2) Cut into 2-3 inches length pieces. Wash it water and boil with clean water. When ready throw excess water from cassava
3) Take out coconut milk from grated coconut in mixie and keep aside
4) Then add more water and take out second milk with 2 cups of water only and add second milk of coconut to
the boiled cassava
5) Add chillies, salt and onion cut into small pieces and cook until second milk dries up.
6) Then stir once or twice only.
7) Add the first milk which is thick and cook for a few minutes only leaving some sauce inside and serve as mail meal.
You can add boiled meat pieces of your choice or dry fish pieces
Cooking time - Approx 30 minutes.
Mango Rice
Ingredients:
Mango
Rice
Oil
Mustard Seeds
Curry patta
Red chillis
Grated coconut
Method:
1) Grate mango
2) Fry mustard seeds and methi seeds in a little oil
3) Add red chillies and fry
4) Mix grated mango, above things, coconut, salt and then grind it
5) Fry the above paste in oil for 15-20 minutes
6) Mix the same with rice
Mango
Rice
Oil
Mustard Seeds
Curry patta
Red chillis
Grated coconut
Method:
1) Grate mango
2) Fry mustard seeds and methi seeds in a little oil
3) Add red chillies and fry
4) Mix grated mango, above things, coconut, salt and then grind it
5) Fry the above paste in oil for 15-20 minutes
6) Mix the same with rice
Dahi Potatoes
Ingredients
16 small potatoes boiled
1 tsp salt
1/4 tsp turmeric powder
1 tbsp ghee
4 cloves garlic, crushed
2 green chillies, halved
1/2 cup yoghurt
Method;
1) Heat ghee and fry chillies and turmeric.Add yoghurt
2) When it simmers add garlic, potatoes and salt. Cover and cook for 10 minutes. Serve hot.
16 small potatoes boiled
1 tsp salt
1/4 tsp turmeric powder
1 tbsp ghee
4 cloves garlic, crushed
2 green chillies, halved
1/2 cup yoghurt
Method;
1) Heat ghee and fry chillies and turmeric.Add yoghurt
2) When it simmers add garlic, potatoes and salt. Cover and cook for 10 minutes. Serve hot.
Chicken Vindaloo
First boil red chillies in a very little water and grind together red chillies with water, salt,vinegar, clove , cinammon and a little bit of ginger and garlic.
Marinate the chicken in this masala and also add tandoori colour.
Keep it aside for 3 to 4 hours.
Then take oil in a vessel and add jeera, clove and cinammon.
Also, 1 to 2 tej patta and then add the chicken , cook it on full gas till tender before removing from fire and add a little bit of sugar.
Marinate the chicken in this masala and also add tandoori colour.
Keep it aside for 3 to 4 hours.
Then take oil in a vessel and add jeera, clove and cinammon.
Also, 1 to 2 tej patta and then add the chicken , cook it on full gas till tender before removing from fire and add a little bit of sugar.
Pineapple Souffle
Pineapple Souffle
1 tin pineapple
1 tin milkmaid (400 gms)
250 gms fresh cream
2 tbsp gelatine
1. Remove pineapple pieces and chop it into small pieces
2. Take the syrup and double boil with gelatine. Stir it continously until it is completely dissolved.
3. In a bowl mix milk maid, fresh cream and pineapple pieces. Now add it to the mix and stir it properly and fridge it first in the freezer and then in the fride.Optional- you can make litchee or peaches.
1 tin pineapple
1 tin milkmaid (400 gms)
250 gms fresh cream
2 tbsp gelatine
1. Remove pineapple pieces and chop it into small pieces
2. Take the syrup and double boil with gelatine. Stir it continously until it is completely dissolved.
3. In a bowl mix milk maid, fresh cream and pineapple pieces. Now add it to the mix and stir it properly and fridge it first in the freezer and then in the fride.Optional- you can make litchee or peaches.
Kaju Dum Aloo
Serves 6
Ingredients
1/4 kg baby potatoes
1/3 cup onions, ground
15 cashewnuts ground
2 tomatoes pureed
2 tbsp yoghurt
1/4 cup milk
1/2 tsp chilli powder
1/4 tsp turmeric
1 cup water
oil
salt
Masala:
1/4 tsp cumin
1 inch ginger
4 green chillies
6 pepper corns
1/2 inch cinammon
1 clove
8 cloves garlic
4 cardamom
1/4 tsp poppy seeds
1/4 cup mint leaves
1/4 cup corianderleaves
2 tbsp grated coconut
Method:
1. Boil and peel the potatoes. Pierce with a fork, add salt and fry in oil till golden brown. Drain.
2. Grind the masala ingredients and set aside.
3. Heat oil and add the ground onions and fry for 2 minutes. Add the ground masala and fry. Add yoghurt and cook for 1 minute.
4. Add tomatoes, chilli powder, turmeric and salt. Continue cooking till the oil separates.
5. Add the ground cashewnuts, potatoes, milk and water. Cook covered on low heat for 15 minutes. Serve with naan and parathas.
Ingredients
1/4 kg baby potatoes
1/3 cup onions, ground
15 cashewnuts ground
2 tomatoes pureed
2 tbsp yoghurt
1/4 cup milk
1/2 tsp chilli powder
1/4 tsp turmeric
1 cup water
oil
salt
Masala:
1/4 tsp cumin
1 inch ginger
4 green chillies
6 pepper corns
1/2 inch cinammon
1 clove
8 cloves garlic
4 cardamom
1/4 tsp poppy seeds
1/4 cup mint leaves
1/4 cup corianderleaves
2 tbsp grated coconut
Method:
1. Boil and peel the potatoes. Pierce with a fork, add salt and fry in oil till golden brown. Drain.
2. Grind the masala ingredients and set aside.
3. Heat oil and add the ground onions and fry for 2 minutes. Add the ground masala and fry. Add yoghurt and cook for 1 minute.
4. Add tomatoes, chilli powder, turmeric and salt. Continue cooking till the oil separates.
5. Add the ground cashewnuts, potatoes, milk and water. Cook covered on low heat for 15 minutes. Serve with naan and parathas.
Carrot Rice
Serves 6
300 gms basmati rice
4 cloves
1 inch cinammon
2 cardamoms
2 carrots grated
3 green chillies
3 tbsp ghee
salt
800 ml boiling water
Method
1. Saute cloves, cinammon, cardamom and green chillies in ghee
2. Add carrots and saute for 5 minutes
3. Add rice and saute. Add salt.
4. Add enough boiling water to cook the rice. Cover and cokk till the rice is just done. Remove cover and cook till all the water has evaporated
300 gms basmati rice
4 cloves
1 inch cinammon
2 cardamoms
2 carrots grated
3 green chillies
3 tbsp ghee
salt
800 ml boiling water
Method
1. Saute cloves, cinammon, cardamom and green chillies in ghee
2. Add carrots and saute for 5 minutes
3. Add rice and saute. Add salt.
4. Add enough boiling water to cook the rice. Cover and cokk till the rice is just done. Remove cover and cook till all the water has evaporated
Pepper Chicken
1 kilo chicken cut into 8 pieces
3 onions thinly sliced
4 tbsp yoghurt
1/4 tsp turmeric
salt
oil
Masala 1-
2 tbsp coriander seeds
1 1/2 tbsp pepper corns
2 red chillies
1 tsp cumin
1 1/2 inches cinammon
4 cloves
4 cardamom
Masala 2-
2 whole garlic
2 inch ginger
2 handfuls small onions
Method
1. Fry the 2 masalas with a little oil and grind them separately
2. Marinate the chicken with yoghurt, turmeric, salt and 2 ground masalas for at least 1 hour
3. Add enough water and cook until tender
3 onions thinly sliced
4 tbsp yoghurt
1/4 tsp turmeric
salt
oil
Masala 1-
2 tbsp coriander seeds
1 1/2 tbsp pepper corns
2 red chillies
1 tsp cumin
1 1/2 inches cinammon
4 cloves
4 cardamom
Masala 2-
2 whole garlic
2 inch ginger
2 handfuls small onions
Method
1. Fry the 2 masalas with a little oil and grind them separately
2. Marinate the chicken with yoghurt, turmeric, salt and 2 ground masalas for at least 1 hour
3. Add enough water and cook until tender
Dabba Gosh
1/2 kg mutton Boil mutton in ginger+garlic paste, salt and green chillies and 1 to 2 onionsGrind kaju and groundnut and poppy seeds and keep aside.Then take a big frying pan and put 1 to 2 tbsp oil in it.When it heats add full garam masala and kaju+poppy seeds+groundnut powder to it.Mix well and add boiled mutton along with the soupLet it cook until the gravy thickensThen break eggs over it and top it up with very hot gheeLet it cook till the eggs are done Serve hot, garnish with coriander leaves and pudhina
Jeera Chicken
Take 1/2 kg boneless chicken.Marinate it in ginger, colour, red chilly powder, salt, dhana jeera, haldi, cornflour and egg for 1 hour.Then deep fry and keep the pieces aside.Take oil in a heavy bottomed vessel and add jeera and garlic to it and also add 2 tbsp of poppy seeds and
kaju powder(coarse powder) and 50 gm khoya to it.Saute for 2 minutes and add chilly powder, dhana-jeera, haldi to it and water and let it cook for 10 to 15
minutes and then add the chicken pieces to it and cook till gravy thickens (Also add Tej patta, clove and
cinamon along with the jeera and garlic)
kaju powder(coarse powder) and 50 gm khoya to it.Saute for 2 minutes and add chilly powder, dhana-jeera, haldi to it and water and let it cook for 10 to 15
minutes and then add the chicken pieces to it and cook till gravy thickens (Also add Tej patta, clove and
cinamon along with the jeera and garlic)
Spaghetti Cutlets
Ingredients
1 2/3 cups spaghetti1 2/3 cups milk4 tbsp butter5 tbsp plain flour100 gms cheese grated4 green chillies finely chopped1 tbsp coriander leaves finely chopped3 stalks celery finely chopped1/3 cup plain flour3/4 cup watersaltbread crumbsoil for frying
Method:
1. Break the spaghetti into small bits and boil in water with a little oil. Do not overcook. Drain the
spaghetti and wash under cold water.2. Heat the butter in a heavy saucepan. Add 5 tbsp of flour and cook for 1 minute. Add the milk and stir
constantly until the sauce becomes very thick.3. Mix the white sauce with spaghetti, chillies, corriander leaves, celery, cheese and salt. Mix and shape
into balls.4. Mix the 1/3rd cup flour with water to make a smooth paste.5. Dip the balls in this paste, then in bread crumbs and deep fry.
1 2/3 cups spaghetti1 2/3 cups milk4 tbsp butter5 tbsp plain flour100 gms cheese grated4 green chillies finely chopped1 tbsp coriander leaves finely chopped3 stalks celery finely chopped1/3 cup plain flour3/4 cup watersaltbread crumbsoil for frying
Method:
1. Break the spaghetti into small bits and boil in water with a little oil. Do not overcook. Drain the
spaghetti and wash under cold water.2. Heat the butter in a heavy saucepan. Add 5 tbsp of flour and cook for 1 minute. Add the milk and stir
constantly until the sauce becomes very thick.3. Mix the white sauce with spaghetti, chillies, corriander leaves, celery, cheese and salt. Mix and shape
into balls.4. Mix the 1/3rd cup flour with water to make a smooth paste.5. Dip the balls in this paste, then in bread crumbs and deep fry.
Friday, May 23, 2008
Dabba Gosh
Ingredients:
1/2 kg boneless meat to be boiled with 3/4 tsp ginger 3/4 tsp garlic
3/4 tsp green chillies grounded
1 small onion minced
Boil meat till tender and 1 cup of soup remains
Strain and keep meat aside
1 tsp jeera
1/2 tsp pepper powder
2 tblsp tomato sauce
1 tblsp chopped kothmir and a big capsicum chopped
3 tblsp ghee
3 eggs, 1 hard boiled egg
2 snall tomatoes sliced
1 tblsp chilli sauce
100 gms boiled macaroni
For white sauce:
1 tblsp flour, 1 tblsp butter, 1 cup milk, 1 cup soup
Method:
Melt butter, add 1 tsp jeera, brown flour slightly.
Add milk gradually and make the thick sauce.
Add capscicum . Finally, add soup and stir till thick.
To this add the sauces, pepper powder and kothmir.
Now mix in the boiled macaroni and meat.
Prepare the "dhaba" by pouring 1 tsp ghee at the bottom of a jelly mould.
Place cellophane paper over it
1) Pour 1 tblsp ghee over cellophane paper
2) Pout 1 egg beaten over this
3) Pour meat mixture over this
4) Sprinkle hard boiled egg over this
5) cover with sliced tomatoes
6) Beat remaining 2 eggs and salt
7) Heat 3 tbsp ghee to boiling point
8) Spread some of the beaten egg over meat mixture
9) Pour some of the hot ghee
10) Pour egg again
11) Pour hot ghee. Continue till all the egg is used up.
Place mold in a moderate hot oven for 15 minutes.
Unmould on a plate. Remove the cellophane paper.
Decorate with vegetables and lettuce.
1/2 kg boneless meat to be boiled with 3/4 tsp ginger 3/4 tsp garlic
3/4 tsp green chillies grounded
1 small onion minced
Boil meat till tender and 1 cup of soup remains
Strain and keep meat aside
1 tsp jeera
1/2 tsp pepper powder
2 tblsp tomato sauce
1 tblsp chopped kothmir and a big capsicum chopped
3 tblsp ghee
3 eggs, 1 hard boiled egg
2 snall tomatoes sliced
1 tblsp chilli sauce
100 gms boiled macaroni
For white sauce:
1 tblsp flour, 1 tblsp butter, 1 cup milk, 1 cup soup
Method:
Melt butter, add 1 tsp jeera, brown flour slightly.
Add milk gradually and make the thick sauce.
Add capscicum . Finally, add soup and stir till thick.
To this add the sauces, pepper powder and kothmir.
Now mix in the boiled macaroni and meat.
Prepare the "dhaba" by pouring 1 tsp ghee at the bottom of a jelly mould.
Place cellophane paper over it
1) Pour 1 tblsp ghee over cellophane paper
2) Pout 1 egg beaten over this
3) Pour meat mixture over this
4) Sprinkle hard boiled egg over this
5) cover with sliced tomatoes
6) Beat remaining 2 eggs and salt
7) Heat 3 tbsp ghee to boiling point
8) Spread some of the beaten egg over meat mixture
9) Pour some of the hot ghee
10) Pour egg again
11) Pour hot ghee. Continue till all the egg is used up.
Place mold in a moderate hot oven for 15 minutes.
Unmould on a plate. Remove the cellophane paper.
Decorate with vegetables and lettuce.
Malido
Ingredients:
1 cup wheat flour
1 cup rava
1/2 cup milk
1 egg
1/2 - 3/4 cup ghee
knead into a hard dough, adding little water if necessary
charoli, kismis, cashewnuts(25 gms of each)
4 kinds of magaj i.e. (seeds of watermelonn, white melon, pink melon) 50 gms
badam and pista(25 gms each)
gundar and gum crystals, a handful or more if desired
2 cups of jaggery(about 250 gms)
Methods:
Knead the dough with just enough water to make a hard dough. Make into muthiyas and fry golden brown. Remove from ghee and pound immediately till its nicely crushed.
In the same ghee fry the gundar and keep aside. Strain the ghee. In the same ghee add the chopped jaggery and stir on medium flame. Keep stirring till jaggery starts bubbling and starts floating up like an omlette. Lower the flame at this stage and add the crushed muthiyas, the dried fruits and remove from flame. Stir and mix very well.
NB: A 100 gms of mawa may be added if desired after heating slightly.
1 cup wheat flour
1 cup rava
1/2 cup milk
1 egg
1/2 - 3/4 cup ghee
knead into a hard dough, adding little water if necessary
charoli, kismis, cashewnuts(25 gms of each)
4 kinds of magaj i.e. (seeds of watermelonn, white melon, pink melon) 50 gms
badam and pista(25 gms each)
gundar and gum crystals, a handful or more if desired
2 cups of jaggery(about 250 gms)
Methods:
Knead the dough with just enough water to make a hard dough. Make into muthiyas and fry golden brown. Remove from ghee and pound immediately till its nicely crushed.
In the same ghee fry the gundar and keep aside. Strain the ghee. In the same ghee add the chopped jaggery and stir on medium flame. Keep stirring till jaggery starts bubbling and starts floating up like an omlette. Lower the flame at this stage and add the crushed muthiyas, the dried fruits and remove from flame. Stir and mix very well.
NB: A 100 gms of mawa may be added if desired after heating slightly.
Gulab Jamuns
Ingredients:
400 gms unsweetened mawa (available especially for gulab jamun)
4-6 tbsp flour
1 egg
2 cups sugar and 2 cups water. Boil whilst stirring, and bring to a one thread consistency. Season with the cardamom powder and rose essence.
Method:
Mix mawa and flour and bind with an egg into a dough which is to be kneaded very lightly.
Form into balls and deep fry in ghee on a low fire.
Place in syrup which must be slightly warm.
Take a wide bowl for the syrup. The longer the gulab jamuns soak the softer they will be.
Do not put too many gulab jamuns into the ghee when frying. If they are few in number they are easier to handle. Serve warm.
400 gms unsweetened mawa (available especially for gulab jamun)
4-6 tbsp flour
1 egg
2 cups sugar and 2 cups water. Boil whilst stirring, and bring to a one thread consistency. Season with the cardamom powder and rose essence.
Method:
Mix mawa and flour and bind with an egg into a dough which is to be kneaded very lightly.
Form into balls and deep fry in ghee on a low fire.
Place in syrup which must be slightly warm.
Take a wide bowl for the syrup. The longer the gulab jamuns soak the softer they will be.
Do not put too many gulab jamuns into the ghee when frying. If they are few in number they are easier to handle. Serve warm.
Talhalwo
Ingredients:
1 cup of rawa(semolina)
1 cup of ghee
1 cup of sugar
charoli,kismis, almonds as much as you wish
3-4 cups hot water
Method:
Heat the ghee on a low fire.
Stir in the the rawa and keep stirring till the rawa becomes slightly coloured
Now carefully add half the hot water. Stir well
Then add sugar, the dried fruits. Stir till sugar dissolves. Add more hot water if necessary.
Add 1/4 tsp rose essences or kesar(roasted and powdered) for flavour.
Cover the pot and keep on "dum" for about ten minutes.
1 cup of rawa(semolina)
1 cup of ghee
1 cup of sugar
charoli,kismis, almonds as much as you wish
3-4 cups hot water
Method:
Heat the ghee on a low fire.
Stir in the the rawa and keep stirring till the rawa becomes slightly coloured
Now carefully add half the hot water. Stir well
Then add sugar, the dried fruits. Stir till sugar dissolves. Add more hot water if necessary.
Add 1/4 tsp rose essences or kesar(roasted and powdered) for flavour.
Cover the pot and keep on "dum" for about ten minutes.
Seer Khurma
Ingredients:
1 litre milk
5 gms of kesar (saffron)
3 tblsps of vermicelli broken into small pieces
100 gms of dry dates(kharak) soaked in water for a few hours and cut into long slices
2-3 tblsp of pure ghee or butter
about 1/2 cup sugar or to taste
almonds, pistachios 50 gms each
kismis 30 gms, charoli 30 gms
Method:
Boil the milk on a slow fire till it is reduced to 3/4 litre. Boil the nuts and blanch them.Clean the kismis. Roast the kesar and powder it.
Heat ghee or butter on a low fire and fry the vermicelli till golden about 2-3 mins. Then add the chopped kharak and all the nuts and fry gently for a few minutes more. Now add a 1/2 cup of hot water. When the mixture comes to a boil, add the hot milk and cook again till desired consistency is obtained.
Remove from fire and add sugar. Stir, add the kesar. Serve hot.
1 litre milk
5 gms of kesar (saffron)
3 tblsps of vermicelli broken into small pieces
100 gms of dry dates(kharak) soaked in water for a few hours and cut into long slices
2-3 tblsp of pure ghee or butter
about 1/2 cup sugar or to taste
almonds, pistachios 50 gms each
kismis 30 gms, charoli 30 gms
Method:
Boil the milk on a slow fire till it is reduced to 3/4 litre. Boil the nuts and blanch them.Clean the kismis. Roast the kesar and powder it.
Heat ghee or butter on a low fire and fry the vermicelli till golden about 2-3 mins. Then add the chopped kharak and all the nuts and fry gently for a few minutes more. Now add a 1/2 cup of hot water. When the mixture comes to a boil, add the hot milk and cook again till desired consistency is obtained.
Remove from fire and add sugar. Stir, add the kesar. Serve hot.
Dahi Wada
Ingredients:
1/2 kg urad dal
1 litre dahi made from 1 litre of milk
75 gms tamarind
150 gms jaggery
25 gms jeera to be roasted and powdered
chilly powder to taste
coriander leaves
4 green chillies and 10 cloves lassan to be grinded with the dal
2 tsp baking powder
Method:
Soak the urad dal for at least two hours. Grind in a liquidiser with garlic and chillies. Add salt and baking powder and mix well. Heat about 1/2 kg oil in a karai and drop wada mixture into the oil in tablespoons. Remove when golden brown. Drop in cold water or thin lassi.
Make chutney by adding a glass of water to the imli and jaggery. Cool till thick. Add red chilli powder and jeera powder.
Place wadas on a flat plate, after dipping each vadi in a dahi. Pour more dahi on the top.
Spread some chutney
Sprinkle jeera, chilli, salt and kothmir
Best at room temperature.
Vadas become hard if they are chilled in the fridge.
1/2 kg urad dal
1 litre dahi made from 1 litre of milk
75 gms tamarind
150 gms jaggery
25 gms jeera to be roasted and powdered
chilly powder to taste
coriander leaves
4 green chillies and 10 cloves lassan to be grinded with the dal
2 tsp baking powder
Method:
Soak the urad dal for at least two hours. Grind in a liquidiser with garlic and chillies. Add salt and baking powder and mix well. Heat about 1/2 kg oil in a karai and drop wada mixture into the oil in tablespoons. Remove when golden brown. Drop in cold water or thin lassi.
Make chutney by adding a glass of water to the imli and jaggery. Cool till thick. Add red chilli powder and jeera powder.
Place wadas on a flat plate, after dipping each vadi in a dahi. Pour more dahi on the top.
Spread some chutney
Sprinkle jeera, chilli, salt and kothmir
Best at room temperature.
Vadas become hard if they are chilled in the fridge.
Egg and Mince Roll
Ingredients:
7 eggs
1/2 kg mince mea
3 slices bread
2 tblsp ginger paste
1 tblsp garlic paste
1 tblsp green chilli paste
6 tblsp oil
pinch of garam masala
kothmir and fudina(coriander and mint leaves)
Method:
Beat each egg separately and season with salt and pepper.
Add little milk
Make a thin omellete of one egg with 1 tbsp butter and oil
Make six omelletes
Marinate mince with garlic, ginger, chilli paste and salt for 3 to 4 hours
Then add one raw egg. Soak bread slices in water.
Squeeze them out and add in the meat
Add chopped kothmir nad fudina. Divide into 6 portions
On each omelette spread one portion of mean nad roll. Cover the roll with foil paper. Bake the roll for 1/2 hour in the pre-heated oven at 210 degree C. Cut the roll into slices and serve with ketchup.
7 eggs
1/2 kg mince mea
3 slices bread
2 tblsp ginger paste
1 tblsp garlic paste
1 tblsp green chilli paste
6 tblsp oil
pinch of garam masala
kothmir and fudina(coriander and mint leaves)
Method:
Beat each egg separately and season with salt and pepper.
Add little milk
Make a thin omellete of one egg with 1 tbsp butter and oil
Make six omelletes
Marinate mince with garlic, ginger, chilli paste and salt for 3 to 4 hours
Then add one raw egg. Soak bread slices in water.
Squeeze them out and add in the meat
Add chopped kothmir nad fudina. Divide into 6 portions
On each omelette spread one portion of mean nad roll. Cover the roll with foil paper. Bake the roll for 1/2 hour in the pre-heated oven at 210 degree C. Cut the roll into slices and serve with ketchup.
Khichra
Ingredients:
1/2 kg whole wheat , wash and soak overnight
1 1/2 kg mutton, boil with 2 tsp each of ground ginger and garlic and 1 tsp of grounded green chilli. Overcook the meat slightly.
1/4 cup rice
1/4 cup chana dal
1/2 cup yellow mung dal
1/2 cup masur dal
salt to taste
Method:
Boil all the dals and rice till soft. Liquidize to a soft consistency. Add salt,1/4 kg of onions, sliced fine and fried in oil till golden brown. This is "birista". Keep aside.
To the soaked wheat, add 6 green chillies, 2 tbsp oil and salt and cook in a pressure cooker for 45 mins. After pressure point is reached, let the pressure drop by itself. Open the cooker and pass the wheat through a mouli or liquidise slightly. Now mix the dal mixture and keep aside.
Temper the boiled meat with 12 cloves of grounded garlic, 1 tsp of grounded ginger, 1/2 tsp of red chilli powder and 1/2 tsp of turmeric powder in 50 gms of ghee. Mix in the wheat mixture. Pound away at the meat.
Take another 50 gms of pure ghee and temper a whole pod of garlic ground and 1 tsp of jeera. Pour this on the khichra and stir well.
Simmer covered for 15 mins. Serve in deep bowls, sprinkled with garam masala, birista and fresh mint leaves. Pour some more hot sizzling ghee over the serving bowl and serve with lemon and tandoori roti.
If you want to make white khichra just omit the turmeric and chilli powder when doing the vaghar of the meat.
1/2 kg whole wheat , wash and soak overnight
1 1/2 kg mutton, boil with 2 tsp each of ground ginger and garlic and 1 tsp of grounded green chilli. Overcook the meat slightly.
1/4 cup rice
1/4 cup chana dal
1/2 cup yellow mung dal
1/2 cup masur dal
salt to taste
Method:
Boil all the dals and rice till soft. Liquidize to a soft consistency. Add salt,1/4 kg of onions, sliced fine and fried in oil till golden brown. This is "birista". Keep aside.
To the soaked wheat, add 6 green chillies, 2 tbsp oil and salt and cook in a pressure cooker for 45 mins. After pressure point is reached, let the pressure drop by itself. Open the cooker and pass the wheat through a mouli or liquidise slightly. Now mix the dal mixture and keep aside.
Temper the boiled meat with 12 cloves of grounded garlic, 1 tsp of grounded ginger, 1/2 tsp of red chilli powder and 1/2 tsp of turmeric powder in 50 gms of ghee. Mix in the wheat mixture. Pound away at the meat.
Take another 50 gms of pure ghee and temper a whole pod of garlic ground and 1 tsp of jeera. Pour this on the khichra and stir well.
Simmer covered for 15 mins. Serve in deep bowls, sprinkled with garam masala, birista and fresh mint leaves. Pour some more hot sizzling ghee over the serving bowl and serve with lemon and tandoori roti.
If you want to make white khichra just omit the turmeric and chilli powder when doing the vaghar of the meat.
Hareesa(Haleem)
1/2 kg crushed wheat(thuro or dalia)
1 small chicken boiled in ginger, garlic and salt
200 ml milk
whole pod of garlic, crushed
1 heaped tsp jeera
1/2 cup pure ghee
garam masala powder
mint leaves, lime wedges, birista
Method:
Soak the wheat for a few hours, then pressure cook in water to cover, with 4-6 green chillies, 1 tblsp oil and salt to taste. Cook for 30 mins after pressure point is reached. Cool naturally
Shred the boiled chicken. Throw away the bones. Add the chicken stock to the wheat mixture and let it simmer. Pound the wheat with a heavy spoon. Heat the ghee, temper the garlic and add to the harissa. Now mix in the chicken. Stir well. Finally, add the hot milk to obtain a thick dropping consistency. Serve in a deep bowl. Sprinkle garam masala powder, fudina and birista.
Pour sizzling hot ghee over it.
1 small chicken boiled in ginger, garlic and salt
200 ml milk
whole pod of garlic, crushed
1 heaped tsp jeera
1/2 cup pure ghee
garam masala powder
mint leaves, lime wedges, birista
Method:
Soak the wheat for a few hours, then pressure cook in water to cover, with 4-6 green chillies, 1 tblsp oil and salt to taste. Cook for 30 mins after pressure point is reached. Cool naturally
Shred the boiled chicken. Throw away the bones. Add the chicken stock to the wheat mixture and let it simmer. Pound the wheat with a heavy spoon. Heat the ghee, temper the garlic and add to the harissa. Now mix in the chicken. Stir well. Finally, add the hot milk to obtain a thick dropping consistency. Serve in a deep bowl. Sprinkle garam masala powder, fudina and birista.
Pour sizzling hot ghee over it.
Chundo
Another traditional Dawoodi Bohora recipe.
2 1/2 kgs raw mangoes
2 kgs sugar
2 tsp chilli powder
1 tsp sanchar(black salt) powder
salt to taste
Method:
Peel and wash the mangoes and grate them finely. Add the masala powders, sugar and salt. Fill the mixture in a wide bowl, cover with a cloth and place in the sunlight for 8 days. Stir everyday before placing in the sun. Store in pickes bottles.
2 1/2 kgs raw mangoes
2 kgs sugar
2 tsp chilli powder
1 tsp sanchar(black salt) powder
salt to taste
Method:
Peel and wash the mangoes and grate them finely. Add the masala powders, sugar and salt. Fill the mixture in a wide bowl, cover with a cloth and place in the sunlight for 8 days. Stir everyday before placing in the sun. Store in pickes bottles.
Chana Batata
Another traditional Dawoodi Bohora/Gujarati recipe
Ingredients:
200 gms chana (chick peas)
4 medium sized potatoes
walnut sized tamarind
3 green chillies
3/4 tablespoon gram flour.
Pinch of methi(fenugreek)
1 heaped tsp heera
"Birista"
Fudina
Red chilli powder for garnish
Method:
Wash and soak chana overnight. In the morning add a pinch of baking powder, 1 tsp oil, salt and haldi and presuure cook for 15 minutes. Cool. In about 3 tbsp oil do a "vaghaar" of methi, jeera, and green chillies. Now add the gram flour and roast slightly. Then add the chana, water and stir well. Add the tamarind water and potatoes boiled previously and diced.
Let simmer for a while, till gravy reaches the desired consistency. Serve topped with birista and fudina leaves, red chilli powder and sprigs of lemon
Ingredients:
200 gms chana (chick peas)
4 medium sized potatoes
walnut sized tamarind
3 green chillies
3/4 tablespoon gram flour.
Pinch of methi(fenugreek)
1 heaped tsp heera
"Birista"
Fudina
Red chilli powder for garnish
Method:
Wash and soak chana overnight. In the morning add a pinch of baking powder, 1 tsp oil, salt and haldi and presuure cook for 15 minutes. Cool. In about 3 tbsp oil do a "vaghaar" of methi, jeera, and green chillies. Now add the gram flour and roast slightly. Then add the chana, water and stir well. Add the tamarind water and potatoes boiled previously and diced.
Let simmer for a while, till gravy reaches the desired consistency. Serve topped with birista and fudina leaves, red chilli powder and sprigs of lemon
Golpapdi
This is one of those traditional Dawoodi Bohora recipes passed from generation to generation... I got it from one of those rare to come across books "Bohra Food A Gourmet's Delight" by Shirin Vahanvala
Ingredients:
2 cups wheat flour
1/4 cup semolina
300 gms ghee
25 gms gundur(gum arabic)
4 kinds of "magaj",badam, pista to taste
50 gms mava(if using ghee omit mava)
250 gms jaggery
Method:
In 200 gms ghee fry gundar until white and fluffy. Remove and set aside. In same ghee fry rava slightly then add flour and fry on low fire till the aroma comes and the ghee separates. Just before this happens. add dry fruits and mawa.
Now remove the mixture from the fire and set aside. In same pot add the remaining ghee. Heat slightly and add jaggery, when the mixture bubbles, pour the atta mixture and stir well. When the spoon feels heavy, remove from fire, pour in a thali and press well. Make pieces when warm. Store when cool.
4 kinds of 'magaj' means dried seeds of pumpkin, water melon, white melon, white pumpkin, available in dry fruit stores.
Ingredients:
2 cups wheat flour
1/4 cup semolina
300 gms ghee
25 gms gundur(gum arabic)
4 kinds of "magaj",badam, pista to taste
50 gms mava(if using ghee omit mava)
250 gms jaggery
Method:
In 200 gms ghee fry gundar until white and fluffy. Remove and set aside. In same ghee fry rava slightly then add flour and fry on low fire till the aroma comes and the ghee separates. Just before this happens. add dry fruits and mawa.
Now remove the mixture from the fire and set aside. In same pot add the remaining ghee. Heat slightly and add jaggery, when the mixture bubbles, pour the atta mixture and stir well. When the spoon feels heavy, remove from fire, pour in a thali and press well. Make pieces when warm. Store when cool.
4 kinds of 'magaj' means dried seeds of pumpkin, water melon, white melon, white pumpkin, available in dry fruit stores.
Sunday, April 27, 2008
Kerala Restaurant in Dallas
Being in Dallas for almost 2 years, did make me miss some of the kerala cuisine. anyways, so here it is.. a long 1+ hr drive to this small restaurant and got to eat kerala porota and beef fry! :) Finally!!!
Thara's Restraunt:
883-C E. Shady Grove
Irving, TX-75060
Directions
Saturday & Sunday.. Buffet cost like 7 bucks.. the "parrippu vada" was a hit with Nisha.
[Update: 20100404: we checked again and well.. no more Buffet.. seems they stopped around a year back, now - just aviyal, chicken fry and thoran for togo]
Thara's Restraunt:
883-C E. Shady Grove
Irving, TX-75060
Directions
Saturday & Sunday.. Buffet cost like 7 bucks.. the "parrippu vada" was a hit with Nisha.
[Update: 20100404: we checked again and well.. no more Buffet.. seems they stopped around a year back, now - just aviyal, chicken fry and thoran for togo]
Tuesday, April 22, 2008
Indopak Supermarket Chicken Tikka
We have tried the ready to grill chicken tikkas, chicken kababs available at Indopak supermarket Richardson. I really liked them. I would recommend them to anyone who does not wish to go through the trouble of marinating the chicken !
I think they also have ready to grill beef sheesh kababs.
Heres a link to the reviews of Indopak supermarket.
http://www.yelp.com/biz/indopak-market-richardson
I think they also have ready to grill beef sheesh kababs.
Heres a link to the reviews of Indopak supermarket.
http://www.yelp.com/biz/indopak-market-richardson
Tindora
This is a recipe learnt from my friend Sunitha that has become a favourite with my husband and me ! If you do not like the chopping, you could always pick up a packet of frozen tindora and Vadilal is my favourite brand in terms of frozen foods. I use Vadilal for frozen drumsticks, shredded coconut and on days i am lazy or have a tight schedule tindora. Taste wise there is no difference between the fresh and frozen tindora.
Ingredients:
3 pinches Aesofetida powder (Hing)
1/2 teaspoon chilli powder
1/2 teaspoon mustard seeds
1/2 teaspoon corriander powder
1/2 kg tindora
4 table spoons oil
2 red chillies
2-3 curry leaves
1/4 tsp turmeric powder
Salt to taste
Method
1: Clean the tindora and cut each tindora into 4 pieces length wise
2. Put the same in a microvave safe dish or plate, sprinkle a little water and microwave for 6 minutes. I have heard that those who dont have microwave can pressure cook for one whistle and remove immediately from heat.
3. Heat the oil. Add the mustard seeds and wait until they splutter. Add the curry leaves and red chillies. Add the Hing powder (i generally press the bottle thrice). Thereafter add the tindora, and the rest of the spices.
4. Cook on medium for about 20 minutes until done stirring occassionaly.
Ingredients:
3 pinches Aesofetida powder (Hing)
1/2 teaspoon chilli powder
1/2 teaspoon mustard seeds
1/2 teaspoon corriander powder
1/2 kg tindora
4 table spoons oil
2 red chillies
2-3 curry leaves
1/4 tsp turmeric powder
Salt to taste
Method
1: Clean the tindora and cut each tindora into 4 pieces length wise
2. Put the same in a microvave safe dish or plate, sprinkle a little water and microwave for 6 minutes. I have heard that those who dont have microwave can pressure cook for one whistle and remove immediately from heat.
3. Heat the oil. Add the mustard seeds and wait until they splutter. Add the curry leaves and red chillies. Add the Hing powder (i generally press the bottle thrice). Thereafter add the tindora, and the rest of the spices.
4. Cook on medium for about 20 minutes until done stirring occassionaly.
Chicken Tikka
We tried out the chicken tikka recipe in
http://www.geocities.com/crecmca98/Personal/indian-nonveg-recipes.pdf.gz
when we had a barbecue a couple of weeks back. The results were good although there was very little difference between the tandoori chicken and chicken tikka that we barbecued ! Perhaps the masala blend is the same or i am unable to make out the subtle difference in taste !
http://www.geocities.com/crecmca98/Personal/indian-nonveg-recipes.pdf.gz
when we had a barbecue a couple of weeks back. The results were good although there was very little difference between the tandoori chicken and chicken tikka that we barbecued ! Perhaps the masala blend is the same or i am unable to make out the subtle difference in taste !
Kohinoor tandoori masala
We have tried this masala out many times and the results have always been good ! Definitely recommended for anyone intending to make tandoori chicken.
The recipe from the website
http://www.kohinoorfoods.co.uk/catalog/browse/seasonings/tandoori-special-seasonings-150g
Marinate the chicken (4 lb) cut into pieces with seasoning powder (1 tbsp) and 200g yoghurt. Keep it in a refrigerator for 3-4 hours. Pass in a pointed skewer through the chicken. In case of electric grill, a baking tray may be used. Roast the chicken in the tandoor or grill in an electric oven for 15-20 minutes. In between, brush some vegetable oil to avoid dryness. Remove chicken from tandoor and sprinkle salt and black pepper if desired. Serve it hot along with sliced onion, green chilies, spearmint leaves and tomato slices.
The recipe from the website
http://www.kohinoorfoods.co.uk/catalog/browse/seasonings/tandoori-special-seasonings-150g
Marinate the chicken (4 lb) cut into pieces with seasoning powder (1 tbsp) and 200g yoghurt. Keep it in a refrigerator for 3-4 hours. Pass in a pointed skewer through the chicken. In case of electric grill, a baking tray may be used. Roast the chicken in the tandoor or grill in an electric oven for 15-20 minutes. In between, brush some vegetable oil to avoid dryness. Remove chicken from tandoor and sprinkle salt and black pepper if desired. Serve it hot along with sliced onion, green chilies, spearmint leaves and tomato slices.
Mother's Recipe Nawabi Chicken Masala powder
My husband tried the Mother's recipe Nawabi Chicken masala powder out and it was pretty decent. He added boiled eggs to the same and spruced the taste up... Maybe, we need to try the orignal recipe out and compare the results !
Shan Biryani masala
We used the shan biryani masala recently and the result was not as spicy to my liking. Maybe i got used to the Sindhi and Bombay biryani masalas that are much much spicer. We probably should try those masalas out.
The masala box had a recipe on it and followed the same.
The masala box had a recipe on it and followed the same.
Shan biryani masala
My husband tried out the Shan biryani masala powder and does not seem to be too happy with the results ! Maybe, its not as spicy a masala mix as we are used to? I could decipher the taste of saffron and nutmeg in the masala and reminded me of the malabari chicken biryani he tried at some point of time...
http://www.ishopindian.com/shop/catalog/Shan-Biryani-Masala-Mix-p-23574.html
Shan seems to have the spicier versions of biryani mixes too and we should try them out !
http://www.ishopindian.com/shop/catalog/Shan-Biryani-Masala-Mix-p-23574.html
Shan seems to have the spicier versions of biryani mixes too and we should try them out !
Saturday, April 5, 2008
Tobys Indian Non Veg - Recipes From Mombasa, kenya
PRINT FOR YOUR REFERANCE.
Specially prepared recipes of Non Veg food, by Toby. It has taken long hours to compile and hope it will be usefull in your life. Remember to try Tobys Molo Lamb Chops, when in Mombasa!!
Link: http://www.geocities.com/crecmca98/Personal/indian-nonveg-recipes.pdf.gz
Courtesy (Khairun Nisa's kaka talibcheena, katiecheena and all).
Link: http://www.geocities.com/crecmca98/Personal/indian-nonveg-recipes.pdf.gz
Courtesy (Khairun Nisa's kaka talibcheena, katiecheena and all).
Saturday, January 26, 2008
Kadhi-khichdi
This is one of the traditional dawoodi bohra recipes that is easy to make, not spicy and useful at the time of exams !
Kadhi
Ingredients
1 tsp haldi powder
3 tbsp besan (channa dal flour)
1 tsp chopped garlic
2 green chillies chopped fine
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
5 curry leaves
1 cup sour curd
2 cups water
1 tbsp oil
1 tbsp chopped corriander leaves
Salt to taste
Method:
Heat the oil in a pan
Add the mustard seeds, fenugreek seeds and cumin seeds
Add the garlic and green chillies
Mix besan flour, salt, curd and haldi powder seperately in a bowl and beat
Add this mixture and stir
Add the water and heat on medium for around 5 minutes
Garnish with chopped corriander leaves
Khichdi
Ingredients:
1 cup moong dal (yellow or green)
1 cup rice
salt to taste
4 cups water
Method:
Mix the above ingredients and cook till done.
Kadhi
Ingredients
1 tsp haldi powder
3 tbsp besan (channa dal flour)
1 tsp chopped garlic
2 green chillies chopped fine
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
5 curry leaves
1 cup sour curd
2 cups water
1 tbsp oil
1 tbsp chopped corriander leaves
Salt to taste
Method:
Heat the oil in a pan
Add the mustard seeds, fenugreek seeds and cumin seeds
Add the garlic and green chillies
Mix besan flour, salt, curd and haldi powder seperately in a bowl and beat
Add this mixture and stir
Add the water and heat on medium for around 5 minutes
Garnish with chopped corriander leaves
Khichdi
Ingredients:
1 cup moong dal (yellow or green)
1 cup rice
salt to taste
4 cups water
Method:
Mix the above ingredients and cook till done.
Thursday, January 24, 2008
Nita Mehta's The Best of Chicken and Paneer
We bought this book around 4 years back and its a worthwhile investment. Although, i have not tried any of her other recipe books i am sure they would also be just as good.
Below is the link to her recipe books.
http://nitamehta.com/Product_Display.asp?currentPage=2&cid=1
Below is the link to her recipe books.
http://nitamehta.com/Product_Display.asp?currentPage=2&cid=1
Thursday, January 17, 2008
Shahi Paneer Kheer with Lychees
Serves: 8 to 10
Ingredients
20 to 25 large lychees ( i tried this with tinned lychees got from the indian store)
20-25 almonds-blanched (soaked in hot water and skin removed)
10 sheets of varq(silver sheets) - Makes the dish look pretty - i did without it
1/2 tin of milk maid or sweetened condensed milk (3/4 cup)
1/2 cup of milk
250 gm paneer grated ( i tried with the paneer grated long - its better to grate it fine)
1/4 tsp kesar(saffron) soaked in 1 tbsp of rose water
300 gm cream - chilled nicely and whipped until it turns thick (i bought whipped cream)
Garnish
A few rose petals
a few green pistas sliced
Method
Ingredients
20 to 25 large lychees ( i tried this with tinned lychees got from the indian store)
20-25 almonds-blanched (soaked in hot water and skin removed)
10 sheets of varq(silver sheets) - Makes the dish look pretty - i did without it
1/2 tin of milk maid or sweetened condensed milk (3/4 cup)
1/2 cup of milk
250 gm paneer grated ( i tried with the paneer grated long - its better to grate it fine)
1/4 tsp kesar(saffron) soaked in 1 tbsp of rose water
300 gm cream - chilled nicely and whipped until it turns thick (i bought whipped cream)
Garnish
A few rose petals
a few green pistas sliced
Method
- Peel and carefully deseed the lychees keeping the lychees whole
- Insert one almond in each lychee in place of the seed
- (The dish tastes just as good if this step is ommited). Open up a varq carefully and place two lychees on the broad end(open end) downwards on the sheet leaving some space in between the lychees.Carefully lift the paper beneath the varq to coat the lychees with varq. Do not touch the varq directly. Keep the pearly lychees in a plate and refrigerate
- Soak the saffron in rose water
- Whip the chilled cream(chill the cream before whipping) till slightly thick
- Beat 1/2 tin condensed milk, 1/2 cup milk and saffron along with the rose water in a pan until smooth
- Add the grated paneer and mix well
- Add cream to the condensed milk mixture to get a kheer like consistency of the mixture(thick pouring consistency). If you like it less sweet add some more grated paneer
- Transfer to a shallow serving dish. Top the condensed milk mixture with pearly lychees. Garnish with rose petals and sliced pistas. Serve chilled.
Wednesday, January 16, 2008
Kuku paka
This is a chicken recipe from East Africa. One of my favourites that my husband made on his birthday.
http://www.congocookbook.com/chicken_recipes/kuku_paka.html
http://www.congocookbook.com/chicken_recipes/kuku_paka.html
Wali wa nazi
This is one of my favourites that reminds me of back home. It is served with kuku paka
http://www.congocookbook.com/rice_recipes/wali_wa_nazi.html
http://www.congocookbook.com/rice_recipes/wali_wa_nazi.html
Raita
Ingredients
2 cups curd
2 green chillies chopped fine
1 onion chopped fine
1 tomato fine
1/2 cucumber chopped
2 tsp coriander leaves chopped fine
Salt to taste
Method
Mix all the ingredients
Preparation time
5 minutes
2 cups curd
2 green chillies chopped fine
1 onion chopped fine
1 tomato fine
1/2 cucumber chopped
2 tsp coriander leaves chopped fine
Salt to taste
Method
Mix all the ingredients
Preparation time
5 minutes
Sunday, January 6, 2008
Aloo Paratha
Ingredients:
2 tsp butter
2 cups atta (whole wheat flour)
5 medium size potatoes
Salt to taste
1 tsp chilli powder
2 tbsp chopped corriander leaves
Water
Method:
2 tsp butter
2 cups atta (whole wheat flour)
5 medium size potatoes
Salt to taste
1 tsp chilli powder
2 tbsp chopped corriander leaves
Water
Method:
- Add salt to the atta and mix
- Add water to prepare the dough as one would for chapathis
- Knead the dough for at least 5 minutes and cover the same and set aside for at least 15 minutes. This makes the dough soft and easy to roll out
- Cut the potatoes into half and boil. Add salt to the water.
- Mash the potatoes and add the chilli powder and corriander leaves
- Heat the tava
- Divide the dough into 8 equal sized balls. Similiarly divide the potato mixture into 8 equal sized balls
- Roll out each ball of dough to a diameter of about 5 inches. Place the ball of potato mixture in the middle and bring the corners of the dough together
- Roll this out softly like a normal chapathi
- Roast on both sides until done
- Spread a layer of butter on the paratha
- Serve with curd and pickle
Cooking time:
20-30 minutes
Thursday, January 3, 2008
Chicken paratha
I tried out a new recipe today which is my own creation.. Its come out pretty ok
Ingredients:
1/2 cup boiled chicken shredded
1/4 cup finely chopped onions
1/4 cup finely shredded cabbage
1/4 cup grated carrot
1/2 tsp coriander powder
1/4 tsp garam masala
1/4 tsp chilli powder
1 cup whole wheat atta
Salt to taste
Method:
Ingredients:
1/2 cup boiled chicken shredded
1/4 cup finely chopped onions
1/4 cup finely shredded cabbage
1/4 cup grated carrot
1/2 tsp coriander powder
1/4 tsp garam masala
1/4 tsp chilli powder
1 cup whole wheat atta
Salt to taste
Method:
- Add salt to the atta and mix. Add water to the atta and make a dough as for chapatis
- Mix the chicken, onions, cabbage and carrots,salt and the rest of masalas
- Divide the dough into medium sized balls
- Roll out each ball into a circle with a diameter of around 6 inches
- Add two tablespoons of chicken mixture onto the centre and fold up the edges together
- Roll the dough lightly until a diameter of 4 to 5 inches
- Heat the tava and roast parotha until golden brown on both sides - similiar to chapathis
- Serve with curd and pickle
Cooking time:
Approximately 20 minutes
Pineapple Soufle
This recipe was passed down to me by my mami in Mysore who is an awesome cook. I spent almost a month with her in 2002 and her recipes have been a hit.
This is mainly meant for the indian audience for i am yet to find equivalent ingredients in the US supermarkets.
Ingredients:
1 small tin milkmaid around 150 to 200 gm
250 gms fresh cream
1 small tin chopped pineapple around 250 gm
1 tbsp gelatin
Method:
5 -10 minutes
Tips:
One could also used any other variety of fruits. I have tried the same recipe with tinned lychees and peaches but found that the combination was a little too sweet to my liking... Pineapple on the other hand has a little sour taste which comes out beautifully in the soufle.
I tried this recipe in U.S but did not find the equivalent of fresh cream and settled for whipping cream. Also instead of milkmaid i used sweetened condensed milk which turned out to be much much more sweeter than milkmaid ! The combination turned out to be too sweet. The unflavoured gelatin also does not happen to have the same effect as the gelatin i had bought in the India. Even with double the about of gelatin, i didnt find the soufle set so well. I suppose i will need to research more into either finding equivalent ingredients or modifying the recipe for the same recipe to work with US ingredients
On the other hand, the same ingredients were available both in Kenya and India and the dish has turned out very well...
This is mainly meant for the indian audience for i am yet to find equivalent ingredients in the US supermarkets.
Ingredients:
1 small tin milkmaid around 150 to 200 gm
250 gms fresh cream
1 small tin chopped pineapple around 250 gm
1 tbsp gelatin
Method:
- Mix the pineapple, milkmaid and fresh cream in a bowl
- Heat water in a pan and in the a smaller pan add the gelatin and pineapple syrup from the tinned pineapples
- Place the smaller pan in the bigger pan and continue stirring until the gelatin dissolves
- Add the syrup and gelatin mixture to the rest of the mixture
- Stir and place in freezer until set
5 -10 minutes
Tips:
One could also used any other variety of fruits. I have tried the same recipe with tinned lychees and peaches but found that the combination was a little too sweet to my liking... Pineapple on the other hand has a little sour taste which comes out beautifully in the soufle.
I tried this recipe in U.S but did not find the equivalent of fresh cream and settled for whipping cream. Also instead of milkmaid i used sweetened condensed milk which turned out to be much much more sweeter than milkmaid ! The combination turned out to be too sweet. The unflavoured gelatin also does not happen to have the same effect as the gelatin i had bought in the India. Even with double the about of gelatin, i didnt find the soufle set so well. I suppose i will need to research more into either finding equivalent ingredients or modifying the recipe for the same recipe to work with US ingredients
On the other hand, the same ingredients were available both in Kenya and India and the dish has turned out very well...
Packed potatoes
This is a favourite dish of mine that anyone who is brought up on the Kenyan Coast loves! Easy to make and ideal on a cold day with a cup of tea or coffee
Ingredients:
10 small potatoes boiled, peeled and cut into slices 1/2 inch thick
1 tsp chilli powder mixed with 1 tsp lime juice
1/2 cup gram flour
1/4 cup water
Salt to taste
Oil for frying
Method:
Ingredients:
10 small potatoes boiled, peeled and cut into slices 1/2 inch thick
1 tsp chilli powder mixed with 1 tsp lime juice
1/2 cup gram flour
1/4 cup water
Salt to taste
Oil for frying
Method:
- Take a slice of potato and smear a layer of chilli paste on it. Cover it with another slice of potato thereby making a "packed potato". In this manner you will get at least 10 depending on the size of your potatoes
- Mix the gram flour with water and salt to make a batter which has a consistency similiar to what we use for making pakodas.
- Heat oil for frying
- Dip the "packed potatoes" into the gram flour and therefter fry them until golden brown
- Serve with tomato ketchup or coconut chutney!
Cooking time:
10-15 minutes
Vegetable Biryani
This is an all time favorite recipe with my guests. I tried it several years using the recipe at this website: http://www.cookingmarvel.in/rice/vegetable_biryani.html
It is mostly the same with a few changes.
Ingredients:
2 cups rice soaked in 4 cups of water
2 cups chopped vegetables of your choice(i generally use potatoes, french beans, carrots and peas)
1 medium size onion sliced
1 tsp garam masala powder
1 tsp cumin (jeera) seeds
1 tsp coriander powder
1 tsp red chilli powder(if its extra hot 1/2 would suffice)
2 inch long cinammon stick
2-3 cloves
2-3 white cardamom (elaichi)
Salt to taste
2 tbsp oil or ghee or butter
Method:
10 to 15 minutes
Comments:
Shahi paneer and vegetable biryani is ideal for days when you are lazy and dont want to spend too much time in the kitchen!
It is mostly the same with a few changes.
Ingredients:
2 cups rice soaked in 4 cups of water
2 cups chopped vegetables of your choice(i generally use potatoes, french beans, carrots and peas)
1 medium size onion sliced
1 tsp garam masala powder
1 tsp cumin (jeera) seeds
1 tsp coriander powder
1 tsp red chilli powder(if its extra hot 1/2 would suffice)
2 inch long cinammon stick
2-3 cloves
2-3 white cardamom (elaichi)
Salt to taste
2 tbsp oil or ghee or butter
Method:
- Heat the oil in a pressure cooker
- Add the cinammon stick, cardamom and cloves
- Fry the onions until golden
- Add the chopped vegetables and fry for around 5 minutes on medium heat. Keep stirring.
- Add the rice along with the water
- Add the rest of the masalas
- Cover the pressure cooker and cook on medium heat for 2 whistles
- Serve with raita
10 to 15 minutes
Comments:
Shahi paneer and vegetable biryani is ideal for days when you are lazy and dont want to spend too much time in the kitchen!
Tuesday, January 1, 2008
New year debacles:
a) plan of cooking chicken fried rice never worked out!!! One cool recipe we found was here: http://mydhaba.blogspot.com/2005/07/chicken-fried-rice-chinese-style-with.html
b) found a cool mallu blogger link here: http://malluspice.blogspot.com/ -> gotta try beef fry some day soon..
a) plan of cooking chicken fried rice never worked out!!! One cool recipe we found was here: http://mydhaba.blogspot.com/2005/07/chicken-fried-rice-chinese-style-with.html
b) found a cool mallu blogger link here: http://malluspice.blogspot.com/ -> gotta try beef fry some day soon..
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