Aug 15, 2007

Chicken Drumsticks Fry

Ingredients:Chicken drumsticks-10,Ginger chopped-1/4cup,Garlic chopped-1/4 cup
Green chillies slitted-10no,Curry leaves-3strings,Chilli powder-3tsp (adjust to your spice level)
Yogurt-1cup,Soy sauce-2tsp,Salt to taste,Oil -4tsp
Method:Heat oil in a pan & add curry leaf, green chillis, ginger & garlic
Fry well for at least 5mts then add chilli powder, soy sauce, yogurt and mix well.
Now add salt and chicken drumsticks mix well & cover & cook till chicken is tender.Uncover the pan & fry the chicken till all the gravy is absorbed & the chicken is dry.

May 31, 2007

Pav Bhaji

Pav/Burger buns-1packet
Onions finely chopped-1cup
Tomato paste-1cup (fresh is better)
Potato –1medium
French beans chopped-1cup
Pav bhaji masala-2tsp
Chilli powder-1tsp
Turmeric powder-1/2tsp
Cinnamon-1inch piece
Ginger garlic paste-1tsp
Salt to taste
Butter for toasting buns

Method:Method: Chop potato, beans, carrots (can add any other veggie) and pressure-cook till done. Drain excess water and keep the water aside and mash the vegetables with a masher or spoon.
Heat oil in a pan add cinnamon, cloves and cardamom then add onions and fry well and add ginger garlic paste, sauté for 1-2mts, now add the tomato paste and sauté till the raw smell is gone. Add chilli powder, turmeric powder and salt mix well and let cook for 2mts. Now add the mashed vegetables and the drained water if the mixture is too dry, mix well. Cover and allow to cook for 2mts., uncover and add pav bhaji masala and mix well and let cook for 5-10mts.Add-lemon juice just before you switch off the gas.
Slightly toast the buns on a pan.Garnish with chopped onions and cilantro just before serving.

May 20, 2007

Instant Kurma for Idli/dosa

Ingredients:Roasted Chana dal (dalia)-2-3tsp, Coconut fresh/frozen/dessicated-2tbsp
Green chilli’s-5-6, Saunf-1/4tsp, Onions sliced-1/4cup,Tomato chopped-1small
Garam Masala-1/2tsp, Ginger garlic paste-1tsp, Turmeric-1/4tsp
Water-1cup approximately, Salt to taste, Oil-2tbsp
Method: Grind dalia, coconut, green chilli and saunf to a paste.
Heat oil in a pan add sliced onions and sauté for 2mts,add ginger garlic paste
And fry for 1mt.Now add the tomatoes, turmeric, ground paste and some waterCover and cook for 4-5mts on medium heat. Then add the garam masala powder (can add more water if the kurma is too thick) and simmer for another 2-3mts or till the kurma is of your desired consistency.

Apr 4, 2007

Mutton Curry

Onions finely chopped-1cup
Tomato finely chopped- 1big
Ginger garlic paste-1tsp
Chilli powder-2tsp
Turmeric powder-1/4tsp
Cashew nut paste-2tsp
Cinnamon-1inch stick
Garam masala powder-1tsp
Salt to taste

Method: Heat oil in a pressure pan/cooker; add cinnamon, cardamom, cloves, and saunf. Then add onions & sauté for about 3-4mts,add ginger garlic paste and sauté for another 5mts.Now add the chopped tomatoes and fry till the tomatoes r coked and become soft.
Add turmeric powder, chilli powder, salt and curd, mix well and sauté till the oil floats on the top. Now add the mutton, cashew nut paste, and garam masala, mix well and add the water, cover and pressure cook. Once the meat is soft open and cook on medium heat till the gravy is of your required consestincey. Garnish with cilantro.
Goes well with rice or roti

Mar 16, 2007

Chicken Lasagna

I wanted to try this recipe for a very long time and finally did. It came out very well, but indeed is a very heavy dish. I went through lots of recipes and picked up each step from different recipes. But this site has step-by-step pictures, which really helped a lot. soo here’s the recipe.

Olive oil-1tbsp
Chopped onions-1/2cup
Minced garlic-4
Minced chicken-1pound
Spaghetti sauce-1 jar (I used the Prego traditional sauce)
Ground pepper-1/2tsp
Heavy cream-1/4cup
Ricotta cheese-15oz
Grated Parmesan cheese-1cup
Dried basil leaf-1/2tsp
Oven ready lasagna pasta
Mozzarella cheese grate-1packet

Heat oil in a large pan. Add garlic sauté for 1mt don’t let the garlic brown, then add chopped onions, stir occasionally add the minced meat & sauté well on medium high heat for 1mt.
Now add salt & pepper to taste cook till the meat is tender, and then stir in 1/4th cup heavy cream to help hold the meat together, cook for 2mts.
Now add the spaghetti sauce and mix well and let cook for 4-5mts.
Now for the layers put the ricotta cheese, 1-cup Parmesan cheese, basil leaf, some salt & pepper into a medium bowl and mix them together until relatively smooth.
Now spoon the cheese mixture on to each pasta piece.
Take a baking pan (I used 8´8in size Pan) apply a thin coat of meat sauce to the pan.
Then place 2 lasagna pasta ricotta cheese mixtures facing up onto the pan.
Then cover it with shredded mozzarella cheese. Now layer the meat sauce just to cover the mozzarella cheese and place another lasagna pasta (cheese mixture facing up) repeat the same again by layering mozzarella cheese and then the meat sauce. Now top layer goes on the meat sauce, cover this layer with remaining sauce and top it with mozzarella cheese.
Before baking cover the pan with aluminum foil & to avoid cheese sticking to the foil, brush or spray some oil onto the foil.
Place the lasagna into 375°F preheated oven for 15mts.after 15mts remove the foil and cook for another 25mts.

Jan 26, 2007

Achari Gosht

Ingredients:Mutton/Chicken-1lbGinger garlic paste-2tsp
Onions-1big choppedTomato-2choppedLong green chillis-4-5
Curd-1/2cupLime juice-2tspTurmeric-1/4tsp
Fenugreek seeds, Cumin seeds--1/4tsp each
Mustard seeds, Fennel (saunf), Kalonji-1/2tsp each
Dry red chillis-10-15 (depends up spice level)
Mustard oil/any oil-4tbsp
Salt to taste
Method: Dry roast fenugreek seeds, saunf, cumin seeds, mustard seeds, kalonji & mustard seeds & coarsely grind them.
Heat oil in a pan & fry onions till transcluent, then add long green chillis & half of the spice mix sauté for 1mt & keep aside.
Add little more oil in the same pan, heat & add ginger garlic paste, meat & turmeric & sauté for 1mt.Then add curd, tomato, salt, little water & the remaining spice mix, cover & cook till the meat is almost tender.
Now add the onion mixture, mix well & cook on medium flame for about 4-5mts.Stir in limejuice & garnish with cilantro leaves.

Jan 23, 2007


Fine Rava-1cup (Semolina)
Dalda or Crisco Shortening-3-4tbsp
Rice flour-2tsp
Salt pinch
Powdered sugar-1cup
Oil for deep-frying

Method: Mix Maida, Rava, Crisco, & salt to soft dough by adding water. Keep aside for 1hour.
Add the rice flour to melted ghee & make a paste & keep aside.
Make small balls out of the dough & press into thin puri’s.
Spread the rice flour paste on each puri & place 6-7puries over each other.
Roll the puri’s into a cylindrical shape & cut them into 2inch piece & press lightly to a small puri.Deep fry in hot oil till golden brown remove & sprinkle powdered sugar on it.

Also check out Shilpa’s recipe for Chiroti & her step-by-step pictures.

Jan 8, 2007

Coconut Vada

Coconut Grated-1cup
Green chilli-6nos
Cinnamon-1inch piece
Roasted chana dhal flour-3tbsp
(putnala pappu,dalia,pottukadale)
salt to taste
Oil for deep-frying

My entry for JFI-Coconut
Method: Grind the roasted gram dhal into fine powder & keep aside.
Grind coconut, green chills, cinnamon, cardamom, &cloves to a thick paste just by sprinkling very little water.
Now add salt & the flour mix well. If the paste is watery add little more flour to hold it.
Heat oil in a kadai. Make small balls of the paste & press them lightly & deep fry on medium heat till golden brown.
(Note: Can use Bengal gram flour also & Thin vadas would be more crisper.)