Monthly Archives: February 2013

Prawns Goan Curry !!!

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Prawns Goan curry is sweet, tangy, sour with a kick of chillis and spices. I have not followed the traditional way of Goan style but twisted a little bit according to my way of cooking. And the result was amazing….

Ingredients:

Prawns 750 grms, oil 3 tabsp,  onions 4 small chopped, garlic 25 to 30 cloves finely chopped, tomato 1 chopped, coriander chopped 1 cup, red chilli powder 4 to 5 tsp, turmeric powder 1 tsp, coriander cumin seeds powder 1 tsp, garam masala 1/2 tsp, poppy seeds n mace paste 1 tabsp, vinegar 2 tabsp, soy sauce 1 tsp, Worcestershire sauce 1 tabsp, salt to taste and palm sugar 2 tasp.

Method:

Heat oil in a wok, add garlic and onions. Stir till it turns light brown, now add the tomatoes and the dry spices. Add half the quantity of coriander leaves. Now add the poppy seeds n mace paste. Keep on stirring it. Now add the vinegar, soy sauce n worcestershire sauce and palm sugar. Pour 1 to 1 1/2 cups of water. Let the whole mixture blend n boil to form a curry for 5 to 7 mins. Now add the prawns and season it with salt. Cover it with a lid and lower the heat till the prawns are cooked. Garnish with coriander. Serve hot with bread or rice.

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Manchow Soup !!!

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1-200220134598Chicken ManChow Soup !!!

This soup is very popular in the Indian Chinese cuisine. Hot n Spicy, Sweet n Sour….loads of veggies n Chicken and the goodness of eggs. What more one can expect….a wholesome goodness in a bowl.

Ingredients:

Chicken stock 1 1/4 liter, ginger garlic paste 2 tsp, Very finely chopped – ginger 2 tabsp, garlic 1tabsp, french beans 2 tabsp, carrots 2 tabsp, onion 1 small, shredded chicken 2 to 3 tabsp, spring onions 1 tabsp. Soy sauce 2 tabsp, salt to taste, sugar 1 tabsp, pepper crushed 2 tsp, green chillies chopped 3, vinegar 2 to 3 tabsp, 1 egg white beaten, cornstarch 2 to 3 tsp mixed in 1/2 cup stock or water. Crispy Fried noodles as per you need.

Method:

To make chicken stock I use the backbone pieces of chicken 1/2 kg and leave it to boil in 1 1/2 liters water for half an hour and drain off and use the stock.

In a soup pan boil the stock, add ginger garlic, beans, chilies, carrots, onions, chicken, soy sauce, salt, pepper and sugar. While it is boiling drop the beaten egg white and stir continuously so that the egg spreads evenly in broken form. Now to thicken the soups add corn starch mixture. When you are done and just before you switch off the heat add the vinegar and cover it with the lid. Serve hot topped with crispy fried noodle in a bowl.

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(Crispy fried noodles are the soft noodle which is deep fried and if the soft noodle not available one can use the packed hakka noodle, boil it, drain off and when cooled n dried deep fry it.)

Njoy this hot n spicy soup.

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Uttappa !!!

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Uttappa is a rice and split black gram pancake topped with onions, tomatoes chillies n coriander leaves. Its a very healthy choice for breakfast.  Normally it is cooked only one side and is topped with the above mentioned toppings, I prefer to roast it with very little oil on both side and instead of topping I mix the toppings in the batter, it certainly taste lighter n better this way.

Ingredients:

3 cups rice + 1 cup split black gram + 1 tabsp of fenugreek seeds – all 3 ingredients soaked in water overnite and grinded finely into a custardy consistency. salt to taste and toppings of ones choice – onions, tomatoes, coriander leaves, green chillies etc. all finely chopped.

Method:

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Take some batter in a bowl and mix the toppings as per you choice. Now heat a flat pan or tava and with aladdle take the mixture and spread it on the heated non stick pan. Drizzle a few drops of oil. Soon you will see the pores, the net of the uttappa. Now roast the other side as well. serve hot with any chutney or ketchup.

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Mutton Achari !!!

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Mutton Achari is a rare north Indian delicacy mainly from U. P. Achari means Pickled. Here we not actually pickle the meat but use pickle masala instead of the usual curry masala. I haven’t followed the typical recipe but have twisted a little bit and made it by following my own instinct. So here is it….

Ingredients:

Mutton 1 1.5 kgs, 3 bay leaves, onions 5 medium chopped, turmeric powder 2 tsp, chilli powder 2 tsp, coriander cumin seeds powder 2 tsp, garlic 10 tp 12 crushed n chopped, ginger garlic paste 2 tabsp, curds 4 tabsp, pickle masala 3 tabsp, garam masala 1 tasp, salt to taste, oil 4 tabsp, handful coriander leaves chopped and water 2 cups.

Pickle masala consist of: Mustard seeds, fenugreek seeds and fennel seeds in equal amount (2 tsp each) coarsely crushed, then dried chillies (10 to 12) roughly powdered and asafetida powder (1 tsp). All of these ingredients mixed with 2 tabsp of sesame oil.

Method:

In a pressure cooker, heat oil and tamper bay leaves and garlic. Add onions and sauté it for 5 mins. By that time marinate the meat with the rest of the ingredients for 1/2 an hour. After the onion becomes soft add the marinated meat, coriander leaves and 2 cups water. Pressure cook it till it blows 4 whistle, let the cooker cool and then serve hot with rice n roti.

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Sevai Upma !!! ( Spicy Vermicelli )

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Upma is one of the favourite breakfast in India and sevai upma is liked more due to the texture and taste – hot, sweet, spicy and tangy, with the crunch of nuts n dals.

Ingredients:

Sevai 250 grms ( boiled for 7 to 9 mins and drained), onion 1 large finely chopped, urad dal 1 tabsp soaked in water, coriander leaves handful chopped, green chillies 4 to 5 chopped, curry leaves 8 to 10, for tampering mustard, cumin seeds and asafoetida 1 tsp each, oil 2 tabsp, ginger 1/2 tabsp finely chopped, sugar 1 tabsp, salt to taste, lemon 1 whole juice, cashew nuts 2 tabsp. ( carrots , beans, peas all you want chopped – optional)

Method:

Heat oil in a wok and tamper it with mustard, cumin, asafoetida, curry leaves and urad dal. let the dal turn pink. Now add the cashew nuts, onions , salt sugar and ginger. Saute for a minute and add the sevai and coriander leaves. Stir fry and add a dash of lemon. Serve hot .

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Chicken Berry Pulao !!!

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Chicken Berry Pulao is one of the major landmark or must eat in a Mumbai eatery Brittannia. I tried to replicate it…though we dont get the Iranian berries in India, I used dehydrated cranberries.

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Ingredients:

Boneless chicken 1kg, ginger garlic paste 2 tabsp, tomato puree 200 ml, coconut milk 200 ml, poppy seeds roasted n grinded 100grm, fried onions 400 grms, tomato ketchup 2tabsp, sugar 3 tabsp, salt to taste, cardamom powder 2stp, garam masala 2 tsp, turmeric 1/2 tsp, red chilli powder 5 tsp, chat masala 1 tsp, coriander cumin seeds 1 tsp, oil 2 to 3 tabsp. Basmati rice 750 grms, saffron 2 pinches. Ghee 2 to 3 tabsp. Cashew nuts fried 4 to 5 tabsp, cranberries 100 grms, coriander leaves chopped handful.

Method:

Cook rice in double the amount of water. Add salt and saffron while cooking. Keep it aside.  Heat oil in a pan, add the chicken and the rest of the ingredients – ginger garlic paste, poppy seeds paste, purees, dry spices, ketchup. All the ingredients except ghee, coriander leaves , cashew nuts, cranberries and half the amount of fried onions. Do not add water as we need thick semi dry gravy. Cook till the chicken is tender.

Now the setting or layering of the Pulao…. bottom layer – spread the cooked chicken and top it with cooked saffron rice. Now garnish it with coriander leaves, fried cashew nuts, fried onions and cranberries. (If you get the Iranian berries, nothing like it to matchup the orignal taste). Drizzle some ghee.

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Njoy hot !

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Nargisi Kofta Curry !!!

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Koftas originated in the Middle East and south Asian countries. It purely means any meat grinded n mixed with other ingredients to enhance the taste and is either fried or barbecued. Nargisi Koftas have a boiled egg inside the kofta.

Ingredients:

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Nargisi Kofta:

Minced meat (lamb or chicken) 250 grams, seasonings ginger garlic paste 2 tsp, turmeric powder 1/2 tsp, red chili powder 1 tsp, coriander cumin seeds powder 1 tsp, chat masala 1/2 tsp, garam masala 1/2 tsp, salt to taste, chopped coriander 2 tabsp, chopped onion 1 medium .Binders – 2 slice of bread, 2 tabsp rice flour and 1 egg. Boiled eggs 4.
Method:

In a blender Mix the meat, the seasonings and binders. Blend the whole mixture and transfer it into a bowl. Heat oil in a deep pan. Now take some mince and cover the boiled (peeled) eggs. Use little water to smoothen the koftas. Make sure the eggs are thoroughly covered with a thin layer of mince. Deep fry on low heat for 5 to 7 minutes till it is light golden in colour.
Curry:

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Ingredients:
Onions chopped 2 medium, tomato puree 1 cup, poppy seeds 1 tabsp roasted, cashew nuts 2 tabsp, ginger garlic paste 2 tsp, turmeric powder 1 tsp, red chili powder 2 tsp, coriander cumin powder 1 tsp, chat masala 1 tsp, garam masala 1 tsp, sugar 2 tabsp, salt to taste and oil 2 to 3 tabsp. Coriander leaves chopped handful.

Method:
Heat oil in a wok. Saute onions till brown, add tomato puree, ginger garlic paste, grind poppy seeds and cashewnuts and add to the curry. Now add the rest of the ingredients and as soon as it starts oozing oil pour 2 cups water and simmer it for 5 to 10 mins. Garnish with coriander leaves.
Nargisi Kofta Curry….is ready to be enjoyed with saffron rice!!!

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