Thursday, May 30, 2013

Tamarind Rice Paste (Pulikaichal)



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Spicy Indian Rice Variety...

All of the sudden I had the crave for the tamarind rice but I haven't tried this even for once. I remember my mom making it often, so I asked mom for the recipe... I tried the whole recipe with a doubt abt the amount of tamarind I used... but the finish product turned out very well and jus like my mom's... Thanks Mom



Ingredients

tamarind 250 gms soaked in hot water
mustard seeds 3 tbsp.
urad dal 3 tbsp.
channa dal 3 tbsp.
peanuts 1/4 cup roasted n skin peeled
methi powder 2 tbsp.
turmeric pow 1 tbsp.
asafetida 1 tbsp.
curry leaves 1 cup
dry chilli 20 - 25 stem removed and broken in half
salt to taste
oil 1/2 cup (gingili oil is best but any oil will do)



Soak the tamarind in hot water for half an hour and extract the juices from it.


Add oil in the pan and let it get heated thoroughly.


Add the mustard seeds and let it splutter nicely.


Now add the channa dal, urad dal and let it get slightly browned.


Once they are cooked add the broken dry chillies.


Then add the curry leaves (these curry leaves gives a grt flavor), tamarind extract and fry for few mins.


Now add the peanuts, turmeric pow, asafetida, methi pow and salt to it and let it boil.



Let it boil till the oil oozes in the sides.


Remove from fire and let it cool completely and store it in a clean container in the refrigerator.
When needed add little amount of paste to hot rice, mix n serve.

It stays good for 3 months (if it stays till that :)


Thursday, May 23, 2013

Spicy Lamb Pepper Chops



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Once I saw these lamb ribs in the market i very badly wanted to cook them, but really i didn't have any recipe or idea on how to cook them. By the time i reached home i got an vague thought on how to cook them. I wanted them to be slightly dry and spicy with a tint of pepper. So here's the recipe...   
 




Ingredients

lamb chops(ribs) 500 gms
oil 1 1/2 tbsp.
chopped onion 1 cup
curry leaves few
salt to taste
coconut powder 2 tbsp.
butter 1 tbsp.
fresh ground pepper to taste
whole garam masala 1 tsp
ginger garlic paste 1 tbsp.
turmeric powder 1 tsp
chilli powder 1 tbsp.
coriander powder 1 tbsp.
ginger garlic crushed 1 tbsp.
garam masala 1/2 tbsp.

Method

Place the pressure pan on heat and add the oil, once heated add the whole garam masala, onion and fry till its slightly browned.


Now add the ginger garlic paste, half of the curry leaves, turmeric pow, chilli n coriander pow, salt, coconut pow and mix well.

Add the lamb.


Fry for few mins and add 1 cup of water and pressure cook till the meat is 3/4th done.


Once done let the pressure come down, then open it.


Meanwhile crush the ginger and garlic in ur ding chick.


Add the butter in a pan and add the crushed ginger garlic, curry leaves and fresh ground pepper and fry for few mins. (this will add very good flavor for the dish)


Now add the cooked lamb mixture to the pan and let it cook and let the water evaporate from it.
(if the meat is cooked fully the just add the water in a separate pan and once the water evaporates add the meat to it and let it fry)



Once the water evaporates and the oil starts to ooze out reduce the heat to very slow flame and cook it. Sprinkle garam masala over it and cook till it reaches a roasted consistency.


Garnish with coriander leaves and serve hot.

 


Monday, May 20, 2013

Spicy Masala Oats



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Healthy Version Of Indian Spiced Porridge...



Ingredients:

Instant Oats 1/2 cup
Veggies 1/4 cup (combo of ur fav veggies)
Onion 1 small finely chopped
Turmeric Pow big pinch
Red chili pow 1/2 tsp.
Pepper pow 1/4 tsp.
Garam masala pow 3/4 tsp.
Water 1 cup (adjust accordingly)
Coriander n curry leaves for flavor
Salt to taste
Lemon juice optional


Method:

Boil the veggies with water n required salt till soft but not mushy.



Slightly dry fry the onions and oats together in a pan.


Add all the dry powders except pepper powder to the oats while frying, this will blend the flavors into the oats.


Once the veggies are done add the oats mixture in to the boiling water and let it cook till the desired consistency is reached.


Garnish with pepper pow, coriander n curry leaves, add the lemon juice if preferred.


Serve hot, can be served with thick buttermilk or yogurt.


Friday, May 17, 2013

Baked Cinnamon Apple Chips



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Healthy Cinnamon Spiced Apple Chips...
 



Ingredients:

apple of ur choice 1
ground cinnamon 1 tsp
1 tbsp sugar

Method:

Preheat the oven to 225 F/ 107 C.

Stir together the cinnamon and sugar and keep aside.


Slice the apples with a slicer or with a knife, be sure to slice the apples in  same thickness. Core the apples if u want.

Line the baking tray with a parchment paper and line the apple slices separately, make sure u don't over lap the slices.


Sprinkle the cinnamon n sugar mixture.


Bake in the preheated oven for an hour, then flip the slices to the other side (the slices will be floppy at this stage) and again sprinkle with the sugar cinnamon mixture then again bake in the oven for another 1 hour and let it completely cool in the oven itself, this is when the slices crisp up.

 


Wednesday, May 15, 2013

Baked Fish n Veggies



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Simple baked fish n veg...



Ingredients:

fish 250 gms
onion 1 sliced thick
carrot 2
potato 2
zucchini 2
lemon 1
garlic 1 bulb
ginger 1"
salt n pepper to taste
olive oil 2 tbsp.
red or white wine 1/4 cup
water 1 cup
juice of 1 lemon

Method:

Marinade the fish with pepper, salt n lemon juice.


Chop the veggies in to wedges.


Brush the baking dish with some oil and place the marinated fish pieces.



Now spread the onion wedges, whole garlic and ginger slices over the fish.



Next top it with all the vegetables, make sure the potatoes stay in the top.



Now pour in the water and wine over the veggies, add water only if you want more sauce or else avoid the water.




















Sprinkle with the left over oil over the veggies and sprinkle with salt and pepper, and bake in a preheated 350F/180C for 1 hour, after an hour take out and shake the pan and bake for another half an hour.


Serve hot with some bread or steamed rice.

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Fish Fry



Sunday, May 12, 2013

Fluffy Pancake



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Fluffy n Lite Yummy Pancakes...


Wet Ingredients

egg yolk 1
sugar 2 tbsp
milk 1 cup
butter 1 tbsp melted (optional)

Dry Ingredients

all purpose flour 1 cup
salt 1 small pinch
baking powder 1 tbsp
baking soda 1 tsp

Ingredients

egg white 1

Method

Mix all wet ingredients together and set aside.


Mix the dry ingredients together and keep aside.


Whisk the egg white nicely till a stiff peak is formed.


Now add the wet ingredients to the dry ingre bowl and mix it well till all the lumps are dissolved.



The batter should be in the consistency of a cake batter.


Fold in the foamy egg white. Remember not to whisk after adding the egg white, just fold in with a spatula.


Use a ladle which will approx. measure 1/4 cup.


Pour one ladle in the hot skillet.


Wait till the bubbles appear on the top side. At this stage top with some berries or nuts if you wish.


Now flip it to the other side.



Remove from the skillet and serve hot or warm.
Here are few suggestions for serving. (but the ideas are unlimited)
                                                        With strawberry syrup n honey                                           
       


With whipped cream...


Classic with butter...