Wednesday, October 12, 2011
With so many incomplete projects ahead of me, I am trying to streamline the things that can be done right away. And it can be just said that making meals very interesting is not at the top priority right now. But still, food should be healthy and tasty. So the regular breakfast staple at our abode is making frequent entry as dinner these days.It is most liked by my finicky daughter Miss. R . Anything for her!
Here goes the recipe.
1 cup boiled and grinded spinach
(I usually make a big batch of boiled spinach. Boil spinach with few green chillies, Jeera and big elaichi, as per taste, and grind the mixture. I freeze this in small batches in ziploc and date it accordingly)
3 Tbsp Ricotta cheese
Chili powder as per taste
2 cups of atta(wheat flour)
oil for making parathas
salt as per taste
1 tsp chopped cilantro
1 tbsp finely chopped/crushed veggies of your choice(optional)
1 green chili
salt as per taste
Make a dough of all the ingredients. For filling, fluff of eggs just like it should be done for omelette.
For making the parathas now, roll out the parathas like normal chapati.A couple of them are needed for each paratha. Put the first paratha on griddle for roasting and at the same time put a tablespoon of egg mixture on it. It is bit tricky to keep the liquid egg on the flat paratha. A neat trick is to keep moving a small spoon for a little bit over the liquid egg till it gets a bit settled and then put the second chapati on top of the egg. Seal the edges and roast the paratha with some oil on both sides. Roast the paratha on medium flame and pressing along the edges. The result is flavourful, aromatic and nutritious paratha. Try it yourself.
Friday, August 12, 2011
I am lucky to have a backyard bursting with fruits and veggies this time of the year and I am getting dizzy just thinking about different things I can concoct with these. I have plums, figs, apple, apricot and pear trees. And then in my veggie patch, I get green chillies, tomatoes, squash, lima beans, eggplant, zucchini, cauliflower, okra and cucumbers. It is plenty of work with a first grader and a baby, but still trying here and there to try something new.We have a big apple tree(crabapple) and it gets infected very easily, so we tried to rescue few of these apples before it succumbs to infections. When I say few, it turned out to be atleast 100 or so. In a desperate measure, I could think of only turning them into pickle, jam was not much of an option as I do not have a sweet tooth.
I got the readymade achar masala from Indian grocery store. The outcome of apple pickle was quite refreshing and goes quite well with dal and chapati.
Apple 2lbs(cut and finely chopped)
lime juice 2tbsp
fennel seeds 1 tsp
Asafoetida(hing) according to taste
oil 5-6 tbsp
achar masala 3tbsp
salt, sugar as per taste
Mix the lime juice, salt and sugar with chopped apples. I have used crabapple, but Macintosh apples can be used as well.Just heat the oil. It should reach near it's smoking point, add asafoetida, fennel seeds, the readymade achar masala and put it soon on the mixed apples. The smell is heavenly after the mixture is mixed. I just made a big pot of plain mung khichadi just to enjoy this pickle. the lime juice and the fennel gives a nice tartiness and taste to the pickle.
I make this quick achar with firm young mango and also green chillies.
As I mentioned earlier, I get plenty of figs and I whipped a big batch of fig preserves, the recipe for which I'll posting next. Lucky me!!
Thursday, January 21, 2010
Microwave is a boon to the lady in her modern kitchen. So many recipes are being modified to get the taste of conventional cooking with convenience of microwave. I have adapted recipe from here from this blog to my convenience and taste.
1/2 lb chicken(any cut)
2 small red onions(chopped)
1 tsp white sesame seeds
1 tsp corriander seeds
1 tsp ginger-garlic paste
1 tsp dry coconut powder
1 tsp paprika (to add color)
garam masala as per taste
1 small tomato
salt as per taste
1 tsp oil
It is a very easy recipe to please your guests and family with. The curry turns out the way as if you have slogged on the stove for a long time.
Marinate chicken with chopped tomato, lemon juice, salt and paprika for 30 minutes.
Combine chopped onion, ginger-garlic paste, sesame seeds, corriander seeds and coconut powder. Microwave this mixture for 5 minutes. Please take care, not to burn this mixture, so keep on stirring. The mixture should be cooked in a microwave till the mixture is dried up. Grind this dried up masala to a smooth paste.
Usually, at this stage, on some occasions I switch to stove top, if I am simultaneously cooking something. On stovetop version, heat oil in a small kadhai, add the marinated chicken, garam masala and cook for some time till the raw smell is gone. Add the grinded masala and hot water and let it boil for 5-10 minutes and the yummy chicken curry is ready to serve.
In a microwave, sprinkle few drops of water on chicken.Add oil and cover the chicken in a microwave safe pot. Cook the chicken till it is half cooked. Add the ground masala and warm water. Microwave again till chicken is cooked. On an average, chicken takes around 15-20 minutes to cook properly.
Garnish the chicken curry with chopped cilantro........And enjoy with loved ones!!
Wednesday, December 16, 2009
Hi Y'all, every now and then I like to try the southern twist in food and everything. The sudden interest started when one of my friend suggested that I am getting southern living here in Georgia. Now what that means is I am getting FAT. Anyways, life is short .....my philosophy is simple " Enjoy life, Enjoy each thing , Live and let Live peacefully". Some simple pleasures while cooking and enjoying them with your friends and family.......
Here is a simple meatball curry. Now meatball can be made at home "Shammi" style or any style of your choice. I am just sharing the simple curry recipe here. I have used the TJ's turkey meatballs. I always keep vegan or turkey meatballs at home. Those are quick protein addition to any recipe which requires koftas.
1 tbsp fried onions
1/2 tsp fennel seeds
1/2 corriander powder
1 tsp chopped cilantro
1/2 tsp ginger-garlic paste
Grind these ingredients together to make a smooth paste.
1/2 tsp paprika for color
chili powder as per taste
salt as per taste
1 tbsp thick yogurt(reduce the amount to 1/3 if using sour cream)
one bay leaf
pinch or two of garam masala of your choice(I use punjabi garam masala)
Jeera and oil for tadka
3-4 meatballs as per requirement.
Heat oil in kadhai and add Jeera, bay leaf and cloves. Saute for a second and add the smooth paste. Saute the mixture till it leaves oil, it should take a minute or two. Add the thick yogurt now and mix it properly with the mixture. Add paprika, chili powder, garam masala, salt. Pour in water to adjust the consistency of curry. Let the curry boil and add the meatballs. Serve with rice or chapati.
Any koftas can be used for this curry.
Monday, November 23, 2009
I am not into tedious cooking but sure love the food that taste this way. It can be assembled in the morning and then can be cooked in the evening.This is a very low-fat version of chicken biryani.
4-5 chicken drumsticks
small bunch of mint leaves(abt 15-20 leaves)
1/2 cup yogurt
1/2 cup fried onions(store bought)
2 tsp ginger-garlic paste(store bought)
1/2 cup of chopped cilantro leaves
2 green chillies finely chopped
1 tsp biryani masala(any kind, store bought)
paprika as per taste
Salt as per taste
Marinate the chicken drumsticks in rest of the spices. Keep it marinated for 2-3 hours. For vegetarians, chicken can be substituted with canned raw green jackfruit pieces. If a jackfruit is used then there is no need of marination.
2 cups rice
1 tsp jeera
1 bay leaf
few drops of lemon juice
few strands of saffron
Cook the rices with the dried spices. For low fat version, I do not saute rice in oil or ghee, I just put everything in small amount of water and half-cook the rice in rice cooker.
For assembling: Spray some oil in oven-proof dish. Spread marinated chicken in the dish. Spread the half-cooked rice on top of chicken. Cover the biryani dish with aluminium foil. Cook biryani in 350 F oven for 25-30 minutes.
My family loves this biryani and I do not mind making it often as it is very easy to make and it is surprisingly low-fat. All the oil in the recipe is from the fried onion. I call it semihomemade style as there is not lot of prep and most of the things are storebought.
Enjoy veggie jackfruit biryani or chicken biryani this cold winter!
Thursday, November 19, 2009
This posting comes after a long time. We were busy moving, packing and then unpacking, arranging,.....While this was going on we fed ourselves well, I think. While unpacking I found Marlene Sorosky's "Cookery for entertaining" book. It is a neat little book with some amazing recipes. I like the Prune bread recipe from this book. It has been tried and tasted a few times at this new abode.
So starting with the recipe....
1 tsp vanilla extract
1 tsp baking soda
1-1/2 cups chopped dried prunes
1 cup boiling water
1 tsp instant coffee
1/2 cup honey
2-1/4 cups all purpose flour
2/3 cup sugar
1 cup chopped walnuts
Soak chopped prunes in boiling water. Once prune mixture cools, whip egg in this mixture. Mix all the ingredients together with the whisked egg mixture. Bake it for 50-60 minutes in a square pan. Let it cool and serve!
In the book, it shows a fun way to bake it in coffee cans. It makes a cute presentation.For us, there is no time for presentation, the hungry family is ready to eat anything off the plates as soon as it is served :)
Monday, October 12, 2009
This is a maharashtrian twist to pakoda in the punjabi kadhi. We call it "Kadhi-gole".I am really not sure, but in my family we call them "funkas". My maternal grandma being a superb cook, used to make these delicious funkas whenever we visited her place.There were a couple of ways she used to serve these to us. I am sharing here one recipe of funke.
1/3 cup mung dal
1/3 cup chana dal
1/3 cup tur dal
1/2 tsp ginger garlic paste
generous sprigs of cilantro
green chilies as per taste
1/2 tsp cumin seeds
salt as per taste
1 cup wheat flour
salt as per taste
Grind all the ingredients together in as less of water as possible. The batter can be kept a little coarse.Keep this batter aside.
Make a regular chapati dough.
To assemble the recipe: Roll out a small chapati. Place couple spoonfuls of dal batter in the middle of the chapati. Cover the batter completely with rest of the chapati as you would wrap a baby!! Fold all the edges over each other, so the batter cannot come out easily.
Steam these assembled funkes in bamboo steamer or any assembly used for steaming veggies or dumplings.
To serve these funkes, put the cooked funkes in a bowl and pour over a generous serving of kadhi. I'll share the recipe of Kadhi shortly.
Enjoy this tasty, tangy rustic recipe and need I mention it again, it is healthy!!