January 31, 2014

Sabudana Thalipeeth


Sabudana Thalipeeth is a popular snack or a meal during Navrathri.  This recipe is made with minimal ingredients but taste delicious with hot chutney.  

Ingredients :

  1. Sabudana - 1 cup
  2. Boiled potatoes - 2 small sized
  3. Green chillies - 2 no
  4. Cumin seeds - 1 tsp
  5. Salt to taste
  6. Roasted peanut  powder - 2 tbsp
  7. Corainder leaves / curry leaves - 1 tbsp
  8. Oil

Method :

1.   Soak the sabudana for 3 hrs.  Drain the water & keep aside.

2.   Peel and smash the potatoes.  Add all the ingredients except oil and mix well.

3.   Divide in to equal portion and make into smooth balls, meanwhile heat a pan.

4.   Place the dough in the greased zip lock bag and gently press down ball with wet hand and make it flat.  

5.   Cook on medium flame until its done & crispy.

Serve warm with hot chutney.

January 23, 2014

Venison Stir Fry


Spicy and delicious. Venison is one of my husband's favourite meat and this can also be substituted by beef, chicken, pork, shrimp, etc.   

This dish is also filled with different veggies.  Stir-fries are such versatile things that you can adapt completely to your taste.  Venison cooks very fast and can be served with fried rice, pulav or rotis. 
   

Ingredients :
  1. Venison fillets, finely sliced - 500 gms
  2. Oil - 3 tbsp
  3. Cracked black peppercorns - 2 tsp
  4. Turmeric powder - 1/2 tsp
  5. Red peppers, sliced - 2 
  6. Green peppers, sliced - 2
  7. Onions, sliced - 1 
  8. Red chillies, chopped - 2 nos (or dried red chilly flakes)
  9. Garlic - 1 clove, finely chopped
  10. Ginger, sliced
  11. Water - 1/2 cup
 Method :

1.   Heat 1 tbsp of oil in a pan and fry the peppercorns until you catch a warm aroma.  Add the sliced venison and turmeric powder.  Continue frying for 2-3 mins, stirring all the time.  Tip everything out of the pan and keep aside.

2.   Add 2 tbsp of oil in the same pan and stir fry the peppers, onions, red chillies, garlic and ginger for further 2-3 mins.

3.   Return the venison to the pan, and pour in the water.  Simmer for 3-4 mins until the water has reduced by two-thirds.   



Serve straight away with rice. 

January 19, 2014

Rice Roti - Healthy version


Ingredients :
  1. Rice Flour - 1 cup
  2. Grated vegetables (Carrot, cucumber) - 1 cup
  3. Chopped onion - 1 no
  4. Green chillies - 2 nos
  5. Coarsely grounded peanut - 1 tbsp
  6. Curry leaves - 1 tbsp
  7. Corriander leaves - 1 tbsp
  8. Channa dal - 1 tsp
  9. Salt to taste
  10. Oil for frying

Method :

1.   Combine together rice flour, grated vegetables, onion, green chillies, curry leaves, corriander leaves, peanut powder, channa dal & salt to taste.

2.   Knead the dough without using water.

3.   Divide the dough into equal parts & roll them.

4.   Meanwhile heat the pan, apply oil and cook the roti on either side till done.


January 15, 2014

Dry chicken roast in green masala


Dry chicken roast in green masala is delicious chicken busting with fresh greens flavours. Chicken is marinated first with lemon juice & salt and second marination is with fresh coriander, mint, green chillies, onion & then shallow fried.  It is a dry version and is great accompaniment with rice, fried rice or like a starter.  We love to have this with biryani.

Ingredients :

  1. Chicken pieces - 500 gms
  2. Lemon juice - 1 tsp
  3. Salt to taste
  4. Oil - 1 tbsp
For grinding :
  1. Green chillies - 4 to 5 (To spice taste)
  2. Corriander leaves - 1/2 cup
  3. Mint leaves - 1/4 cup
  4. Tamarind pulp - 1 tsp
  5. Onion - 1 no

Method :

1.   Grind together green chillies, coriander leaves, mint leaves, onion & tamarind pulp.  

2.   Marinate the chicken with lemon juice & salt for 1/2 hr.

3.   Now marinate the chicken with the grounded masala for at least one hour.  

4.   Heat oil in the frying pan,  add the marinated chicken pieces & keep frying over the medium flame till chicken is cooked & masala is dried completely.


Serve with rice or like a starter.

January 10, 2014

Prawn green biryani


Ingredients :

  1. Basmati rice - 1 1/2 cups
  2. Water - 1  cup
  3. Salt to taste
  4. Oil - 2 tbsp
  5. Prawns - 15 nos
  6. Lemon juice - 2 tbsp
  7. Coconut milk - 1/2 cup
  8. Cinnamon stick - 1 no
  9. Cloves - 4 nos
  10. Cardamom - 3 nos
  11. Bay leaf - 1 no
  12. Onion - 1 large sized (fined chopped)
  13. Star anise - 1 no
  14. Cumin seeds - 1 tsp
To grind :
  1. Coconut grated - 1/2 cup
  2. Mint leaves - 1/4 cup
  3. Coriander leaves - 1/2 cup
  4. Garlic - 4 pods
  5. Ginger - 1 inch pc
  6. Green chillies (to spice)-  I used 5 now

Method :

1.   Marinate the cleaned prawns with 1 tbsp lemon juice & salt.  Keep aside.  Also soak the basmati rice in the water for at least 10 mins & drain thoroughly.

2.   Grind together the coconut grated, mint leaves, coriander leaves, garlic pods, ginger & green chillies to smooth paste.  Keep aside.

3.   Heat oil in the heavy bottomed pan, add cinnamon stick, cloves, cardamom, star anise, cumin seeds. bay leaf & chopped onion.  Saute till tender.

4.   Add the grounded masala.  Mix well and add prawns.  Add basmati rice, water & coconut milk.  Add salt to taste & 1 tbsp of lemon juice.  Cover & cook the rice till done.  Garnish with coriander leaves.



Serve warm.

January 8, 2014

Tomato Thokku


I am getting fresh n juicy ripped tomatoes in my veggie market.  The bright red tomatoes are perfect for this tomato thokku, which is a universal side dish for most of the Indian foods !!  

Ingredients:

  1. 5 riped Tomatoes 
  2. Oil - 1 tbsp
  3. Urad dal - 1 tsp
  4. Curry leaves - 1 tbsp
  5. Red chillies - 2 nos
  6. Chilly powder - 1 tsp
  7. Turmeric powder - 1/2 tsp
  8. Salt to taste

Method :

1.   Finely chop the tomatoes or grind the tomatoes.  Keep aside.

2.   Heat oil in the pan, add urad dal, mustard seeds, red chillies& curry leaves.

3.   Add the chopped tomatoes (or smashed tomatoes), turmeric powder, chilly powder & salt to taste.

4.   Cover & cook till done.


Serve it warm.

January 5, 2014

Falafel


Falafel is a very delicious Middle-Eastern gourmet appetizer that has become popular in the West over the past several years. It’s made from a deep fried paste of chick peas, fava beans, and a mix of onions and different herbs and spices.  

Ingredients :

  1. Dried chick peas - 1 cup
  2. Parsley - 1/4 cup
  3. Onion - 1 no
  4. Garlic - 4 cloves
  5. Salt to taste
  6. Coriander leaves - 1/2 cup
  7. Coriander powder - 1 tsp
  8. Cumin - 1/2 tsp
  9. Back pepper powder - 1/2 tsp
  10. Dried bread crumbs - 2 tbsp
  11. Baking soda - 1/2 tsp
  12. Flour - 2 tsp
  13. Oil for frying   

Method :

1.   Soak the chick peas in the water overnight.  Drain it thoroughly.

2.   Mix & grind together parsley, onion, garlic, coriander leaves, coriander powder, cumin ,black pepper powder & drained chick peas.  

3.   Now add the flour, baking soda & dried bread crumbs.

4.   Heat the oil in the deep frying pan, mould the falafel mixture into small balls, flatten & drop into oil to fry.  Once crispy & golden brown in colour remove & drain on a paper towel for a minute.  


Serve warm.   
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