Sunday, August 14, 2016

PURSLANE WITH DAL



A:
3 tbsp dal ( washed & pre-soaked )
1-2 hand full purslane leaves cleaned
1 hand full spinach chopped
1 tomato small chopped ( optional )
5-8 bird’s eye chilies chopped
4 cloves garlic chopped
1 onion medium chopped
½ tsp turmeric powder
Salt to taste

Pressure cook all above ingredients
for 3-4 whistle. Remove from fire,
allow to cool.

B:
¼ cup coconut milk / fresh cream
Remove the lid of pressure cooker,
add coconut milk let it cook for a minute
or bubble start to form on the sides.

C:
1 tbsp cooking oil
½ tsp mustard seeds
¼ tsp cumin seeds
1 dried chili cut small
Shallots sliced

D:
¼ tsp fenugreek powder

METHOD:

In a frying pan fry C until shallots are golden brown pour into the cooked dal mixture, add the fenugreek powder mix well, remove from fire, cover & keep till serve.

Serve with Rice, Chapattis or any Bread




MURUNGAIKKAI BIRYANI ( DRUMSTICK BIRYANI)



A:
1 cup basmati rice ( washed & pre-soaked
for 10 minutes & stained  )

B:
1-2 tbsp ghee
1stick cinnamon
2 star anise
1 bay leaf
½ cup onion chopped

C:
1 tbsp ginger & garlic paste
1/2 tsp biryani masala
¼ tsp garam masala
1 tomato sliced
1 tsp coriander leaves chopped
1 tsp mint leaves chopped
1 tsp spring curry leaves chopped
1 murungai ( drumstick ) cut small
1 chili green sliced

D:
Salt to taste
2 cups water
1 cup ideal milk / evaporated milk

Mix D in rice cooker & keep aside

E:
For garnishing:
2 tbsp cashew nuts fried in ghee
1 sp ghee
Coriander leaves
Mint leaves

METHOD:

Heat up ghee fry A until onion are golden brown.

Add in ginger & garlic paste fry for a minute.

Add both masala powder stir, add remaining ingredients in C & mix well.

Then add in rice stir-fry for few minutes

Transfer the rice into rice cooker & cook.

Once rice is cooked add E & mix.

Keep warm till served.

Serve with veg or non-veg side dish,
Rita & Papadams.


Sunday, June 26, 2016

SWEET BANANAS IN MILK BATH



1 tbsp ghee
4-6 well ripped sweet bananas
1 tbsp honey
3-4 tbsp fresh cream
Pinch of saffron powder

FOR GARNISHING:
1 tbsp mixed nuts
1 tbsp ice-cream  

METHOD:

In non-stick pan add ghee & fry
the mixed nuts keep aside.

In the same pan with remainder ghee
fry bananas on both sides till golden brown.

Add honey, saffron powder & fresh cream.

Let it cook for few seconds, remove from fire.

Serve with ice-cream, sprinkle mixed nuts on top.


SATAY ( MALAYSIAN KEBABS ) WITH PEANUT SAUCE



FOR SATAY:A:

1 kg chicken meat cubed
1 crushed lemon grass
Oil for cooking

THINGS TO GRIND:B:

1 inch ginger
3 cloves garlic
8 shallots
½ tsp cumin powder
1 tsp coriander powder
2 inch fresh turmeric
2 stalk lemon grass ( white part )
1 tsp cinnamon powder
2 tbsp peanuts roasted ( skin removed )
1 tbsp sugar
Salt to taste

METHOD:

Marinate the chicken pieces in the
grinded paste for 1 hour or more.

Using skewer, skewer 5-6 pieces of
meat on one skewer.

Grill over burning charcoal, constantly
sprinkling cooking oil over the meat using
crushed lemon grass.

Turn over & continue grilling until
 the chicken is cooked.


PEANUT SAUCE:-

A:
250 gm peanuts roasted
( removed skin, pound coarsely )
1 cup sugar ( more or less )
1 onion minced
1 sp tamarind paste
Salt to taste
Oil for cooking

THINGS TO GRIND:B:

10-15 dried chilies ( pre-soaked )
2 inch ginger
3 shallots
2 cloves garlic
1 inch galangal
2 stalk lemon grass ( white part )

Heat up oil, sauté onion.

Pour in grinded paste stir for 1 minute
add tamarind paste, little water let it cook
for few minutes.

When gravy become thick add peanut,
sugar & salt.

Serve Satay with Peanut Sauce,  Ketupat
sliced Cucumber, sliced Onion.

Ketupat: 

Rice dumpling made from
rice packed inside young coconut leaf



Saturday, June 25, 2016

PALAK TOFU WITH CHEESE



A:
2 green chilies
½ inch ginger
1-1 ½  cup spinach chopped
( washed,  to blanch the spinach,
boil in salted water for 2 minutes.
Drained transfer into cold water,
drain again & keep aside )
¼ cup water

Grind above items together into smooth paste.

B:
Oil for cooking
1 onion large minced
½ tsp garlic minced
Salt to taste
2 bean curd ( cut, fried )
Water for cooking

C:
½ tsp lemon juice
¼ tsp kasuri methi
Grated cheese

D:
Fresh cream

METHOD:

Heat up oil sauté onion add garlic.

Pour in spinach mixture, add
some water, salt let it cook.

Once start to boil add in bean curd,
kasuri methi, lemon juice & cheese mix well.

Remove from fire, transfer to serving dish.

Before serving pour some fresh cream on top.

Serve this with Nan, Chapati




STIR-FRIED YOUNG PUMPKIN



A:
1 tbsp oil
½ tsp mustard seeds
1 dried chili cut small
¼ tsp cumin seeds
½ tsp white dal
1 stalk curry leaves

B:
1 tbsp onion chopped
1 tsp garlic chopped
1 red chili cut small
1 green chili cut small
1-1½ cup pumpkin pieces
¼ tsp turmeric powder
Salt to taste

METHOD:

Heat up oil fry A, wait for mustard seeds to pop up.

Then add onion, garlic, both chilies.

When onion become transparent add in
pumpkin pieces, turmeric powder, salt
stir, ( can sprinkle some water ) cover & cook
in medium fire till cooked & crispy.


This makes nice side dish for spicy Curries or Sambar.

ONION & GARLIC CURRY ( KUZHAMBU )



A:
Indian gingerly oil
½ tsp mustard seeds
¼ tsp fenugreek seeds
1 dried chili cut small
½ tsp split dal
1 stalk curry leaves

B:
½ shallots ( remove the skin & cleaned )
½ cup garlic ( remove skin & cleaned )
1 tomato cut small
2 green chilies cut

C:
1 tbsp chilly powder
2 tbsp coriander powder
½ tsp turmeric powder
1 cup water
1 tbsp tamarind paste
Salt to taste

D:
200 ml coconut milk
Chopped coriander leaves

METHOD:

Heat up oil add A, once mustard seeds pops up,
add shallots, garlic cook until light brown colour.

Add in tomato, green chilies stir until tomato is soft.

Add all the powders one by one, stir for
a minute then add water, tamarind paste,
salt let it boil for 2 minutes.

Add coconut milk, once curry start to boil
sprinkle coriander leaves & remove from fire.

NOTE:

This curry I cooked in earthen pot, taste
better for next day.