Thursday, November 20, 2014

Pepper chicken gravy (Serves 6)

Pepper chicken gravy

Ingredients

1. Chicken 1 kg, cut to medium size pieces
2. Red onion 1 big, finely chopped
3. Green chilly 6 nos, chopped into rounds
4. Ginger 3 tsp, chopped
5. Garlic 3 tsp, chopped
6. Turmeric powder ½ tsp
    Coriander powder 2 TBSP, heaped
    Crushed whole pepper 2 TBSP, heaped or more accordingly
    Pepper powder ½ tsp
    Garam masala 2 tsp
7. Tomato 2 medium, finely chopped
8. Cashew nut paste 3 TBSP (Soak the nuts for 10 minutes and grind to a smooth paste using 1-2 TBSPs water)
9. Curry leaves
10. Lime juice 1 tsp
11. Salt as needed
12. Coconut oil 1 TBSP

Preparation

  • Heat coconut oil in a deep pan and add the chopped ginger and garlic. Saute this for 3 minutes, until aromatic.
  • Next add the green chilly and onions followed by salt and curry leaves. Saute this for 5-6 minutes until translucent.
  • Now add ingredients number 6 one by one and saute for 5 minutes.
  • Add the chopped tomatoes and cook covered for few minutes until mushy. Remove lid and add ¼ cup water and allow to boil.
  • Add the cleaned, cut chicken and coat well with the masala. Cook this for few minutes and cover with a lid. Cook for 10 minutes stirring occasionally. This will attain a thick gravy consistency at this stage.
  • Open lid and add the cashew paste and lime juice, mix well. Adjust salt and remove from fire. Serve with any kind of rice, chappathi, appam, idiyappam etc..

Pepper chicken gravy

Cheers!!!
Suji

Tuesday, November 18, 2014

Lemon ricotta pancakes (Makes 12)

Lemon ricotta pancakes

Ingredients

1. Ricotta cheese 1 cup, softened
    Milk 1 cup
    Egg 3 nos, yolks separated
    Sugar ¼ cup
    Lemon juice and zest from 1 big lemon
2. All purpose flour 1 ½ cup
3. Baking powder 1 TBSP
4. Salt as needed

Preparation

  • Separate the whites and yolks from the eggs. Now using an electric mixer, beat the egg whites until foamy. Set this aside.
  • Now in a mixing bowl, add all the ingredients numbered 1 and beat well using an electric mixer.
  • In another bowl, sift the ingredients numbered 2. Now slowly incorporate this with the cheese mixture until no lumps are formed.
  • Lastly, slowly fold in the foamy egg whites to the batter and incorporate well.
  • Heat a non stick pan and when hot, add 1/3 ladle batter and wait for 2 minutes. Flip the pancakes and cook for another 2 minutes on that side and transfer to a serving plate. Repeat the same with rest of the batter and serve warm with butter and honey or your choice of pancake syrup….

Cheers!!!
Suji

Monday, November 10, 2014

Cauliflower/Gobi kuruma (Serves 5)

Cauliflower kuruma

Ingredients

1. Cauliflower/Gobi 1 medium, cut to bite size florets
2. Onion 1 medium, thinly sliced
3. Tomato 2 small, chopped
4. Ginger-Garlic 1 tsp each, finely chopped
5. Red chilly powder ¼ tsp
6. Coriander powder ½ tsp
7. Heavy cream ¼ cup
8. Roasted cumin powder ¼ tsp
9. Roasted Kasoori methi ¼ tsp, crushed
10. Garam masala ½ tsp+ ¼ tsp
11. Salt as needed
12. Oil 2 tsp

Preparation

  • Clean and cut the cauliflower into florets. Boil this with little salt and turmeric powder for 5 minutes. Drain excess water using a colander and set this aside.
  • Now heat a pan at medium high heat and add oil.
  • Add the ½ tsp garam masala and fry for 30 seconds. Now add the sliced onions and saute until translucent.
  • Follow up with ginger, garlic and saute till aromatic.
  • Reduce flame and add red chilly powder, coriander powder, cumin powder. Saute well for a minute and add the chopped tomato. Mix well and cook covered for 5 minutes.
  • Open lid and reduce flame. Adjust salt and add ¼ cup water. Once it starts to boil, add the heavy cream and kasoori methi. Mix well and add the cooked cauliflower florets. Allow to cook for another 3 minutes.
  • Switch off flame and sprinkle the reserved ¼ tsp garam masala.
  • Serve hot with chappathi, rice etc..

Cheers!!!
Suji

Monday, November 3, 2014

Gujarathi methi thepla (Makes 12)

Methi thepla

I have always loved parathas, be it sweet or savory. I first tasted methi theplas after coming to US when a friend os mine made it for me and from that day, I fell in love with it. This has become a regular on our dinner table and here is how we like it in the household. Hope you will enjoy these too…

Ingredients

1. Whole wheat flour/Atta 2 cups
2. Yogurt ½ cup
3. Cumin seeds, crushed ½ tsp
4. Turmeric powder ¾ tsp
5. Asafetida a few pinches
6. Red chilly powder ½ tsp
7. Fresh fenugreek leaves/methi ½ cup, finely chopped
8. Oil 2 tsp + more for making theplas
9. Salt as required

Preparation

  • Wash and rinse the fenugreek leaves/Methi and finely chop them including the stems.
  • Now in a wide mouth bowl, add the whole wheat flour, followed by all other ingredients. Mix this well with your palms and make a dough like chappathi. Sprinkle water as needed. Cover and allow to rest for 10 minutes.
  • Divide the dough into equal sized portions like how you do for chappathis. This will make about 12-15 theplas.
  • Now dust each balls in dry flour and roll them out thin and repeat the same process with the remaining balls.
  • Heat a tawa at medium high. And add little oil, place the rolled out theplas and allow to cook for 30 seconds or until the air pockets are visible. At this time smear little oil and flip the thepla. Press lightly using a spatula and cook for another 30 seconds. Now flip again and cook for 20 seconds, pressing gently on that side too. Remove and place onto a plate. Continue the same process with all the remaining rolled out theplas.
  • Serve warm..

Methi thepla

Cheers
Suji

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