Friday, April 4, 2014

Veg Macaroni, with Indo-Chinese twist



Macaroni
2 cups
Veggies
Cabbages - ½ cup (finely chopped)
French beans - ¼ th cup (finely chopped)
Carrots - 1/4ths cup (finely chopped)
Spring onions - White part ½ cup ( chopped)
                        Green part ½ cup (chopped)
Capsicum - 2 (finely chopped)
Oil
2 tbsp
Schezwan sauce
2 tbsp
Soy sauce
1 tbsp
Dry spices mix (make rough mix in pestle and mortar )
½ tsp red chilly flakes
¼ tsp pepper powder
¼ tsp oregano
Vinegar
2 tsp
Tomato sauce (hot and sweet or Ketchup)
2 tbsp


  • Keep ready with the veggies and dry mixes as directed above.
  • Bring water to boil water in a deep pan. Mix salt to taste and tsp oil. Drop macaroni and boil till it is cooked (it takes about 8-10 minutes). Stir occasionally to avoid sticking. Once it is cooked strain the macaroni and keep it aside.
  • Heat oil in a wide wok or a pan on high heat. When oil is hot drop all the veggies and keep stirring. Make sure not to overcook the veggies. It should be  properly cooked and it should be crunchy.
  • At this stage mix schezwan sauce, soy sauce, tomato sauce and vinegar.
  • Add boiled macaroni and combine well till all the veggies coats to macaroni.
  • Sprinkle the dry spice mix and chopped spring onions (green part). Stir well.
  • Off the flame and serve hot.

Tuesday, February 11, 2014

Prawns Dham Biryani


Ingredients for Prawns Preparation:

Prawns
600gms (peeled and deveined)
Ginger Garlic paste
1.5 tbsp
Red chilly powder
1 tbsp
Turmeric
½ tsp
Salt
to taste
Garam Masala paste-I
Coriander seeds 1 tbsp
Cloves - 6-8
Cinnamon - inch size pieces 2 no’s
Elachi - 3-4
Poppy seeds (khuskhus) 1.5 tbsp
Curds
3 tbsp
Oil
½ cup

Cleaning the prawns:
  • Squeeze half lime to the peeled and deveined prawns. Mix well and leave it for 5 minutes. Then rinse under tap water for 3-4 times. Drain the water well.
Preparation:
  • Mix ginger garlic paste, red chilly powder, turmeric, salt and ¼th cup of water to prawns.
  • Cover and cook on high heat. Continue cooking till all the water gets evaporated.
  • Heat ½ cup of oil in a pan and fry the boiled prawns till they turns into semi crispy.
  • Now, mix garam masala paste-I and fry them well for another 2-3 mins.
  • Finally mix the curds. Cover and cook for 5 mins. It turns into gravy. Off the flame and keep it aside.

Ingredients for Biryani Preparation:

Basmati Rice
1kg (Soak in water for 30mins)
Water
7.5 glasses
Onions
250gms (sliced)
Green chillies
100 gms
Ginger Garlic paste
1.5 tbsp
Whole Garam masala - II (into coarse powder)
Cloves 16
Cardamom 6
Cinnamon inch pcs: 4 no’s
Black cumin (shazeera) 1tsp
(Grind the above ingredients into coarse powder)
Bay leaves : 3-4 no’s
Salt
to taste
Ghee
2 tbsp
Lemon
2 no’s  (squeezed)
Coriander leaves / Cilantro
One bundle (chopped)
Mint
one bundle (chopped)
Fried onions (optional)
½ cup (optional)
Garam masala powder-III
1 tsp( to sprinkle)
(2 cloves, ½” cinnamon, Cardamom 1, ¼tsp Black cumin)
Oil
½ cup

Preparation:
  1. Wash and soak basmati rice for 30 mins in water (before cooking) and drain the water.
  2. Make a fine paste of ginger, garlic and green chillies.
  3. Chop cilantro and mint.
  4. Prepare 2 types of garam masala as mentioned above.
  5. If you are using fried onions for garnishing, Slice 2 large onions and deep fry them in oil till brown in color.
  6. Squeeze the lemons and remove the seeds.
  7. Water: For one cup of rice 1:1.5 cups of water.

Cooking Process:
  • Heat oil in a heavy bottomed large vessel.
  • Fry bay leaves and coarse powdered garam masala-II, till aroma comes out.
  • Then add onions and fry till color changes to pink.
  • Add ginger garlic-green chillies paste and fry till the raw smell vanishes.
  • Now add the measured water and salt to taste. Cover with a lid and bring to boil.
  • When water is boiling add drained rice and mix gently. Cover with tight lid and cook on high flame. When almost 3/4th rice is cooked. Remove half the quantity of rice into a plate and keep aside. Level the rice like a layer.
  • On top of the rice pour the prawns along with gravy and level it. On top of that sprinkle lemon juice, cilantro, mint, garam masala powder-III and fried onions (optional).
  • Now spread the remaining rice as top layer and pour the ghee evenly.
  • Cover with a tight lid and place a heavy object on lid and place it on  hot tawa.  Cook for 20-30 minutes on low flame.
  • Check the rice, whether it is cooked or not. If you find bit grainy, sprinkle ½ cup of water, cover and put it back on tawa. Cook it for another 10-15 minutes.
  • Off the flame and mix gently with a fork and serve hot.

Friday, December 6, 2013

DOSA




Urad dal
1 cup
Rice
2 cups
Parboiled Rice
1 cup
Fenugreek seeds / methi seeds
1 tbsp
Rice Flake
2 tbsp
Idli Rava
1 cup (this makes the batter bit rough texture)
Oil
as needed
Salt
to taste


Preparation of batter:


  • Soak rice, parboiled rice and fenugreek seeds together in water for 6-8hrs.
  • In the same way soak Urad dal, ildi rava and rice flakes each separately.
  • Before grinding wash all ingredients. Now mix all the ingredients together except idli rava.
  • Drop all the mixture into a grinder and grind to a smooth batter. Add water as required till the batter turns to smooth and fluffy.
  • Finally add washed and squeezed idli rava and salt. Continue grinding for another 5 minutes and transfer to a blow.
  • Keep it in a warm place for fermenting minimum 8 hrs.


Making Dosa:


  • Mix the batter. If the batter consistency is too thick mix water till u get the right consistency. Check the salt at this point.
  • Heat non-stick pan at high heat. Pour ladle full of batter on the centre of the pan and spread the batter like dosa.
  • Dizzle ½ tsp of oil and cook till it turns to nice golden in color. Flip the dosa and dizzle ½ tsp of oil and cook for sometime. When dosa is roasted remove to a serving plate and serve with chutney
  • In picture I served with Tomato chutney and Kobbari/ coconut chutney.


Tomato Chutney:

Kobbari Chutney/ Coconut Chutney:
Masala Dosa:

Tuesday, December 3, 2013

Apple Dates Cake (Baked on stovetop using a cake cooker)




Big Apple
1 (peeled and grated)
All purpose flour / Maida
1¼ th cup
Salt
½ tsp
Baking Soda
1 tsp
Cinnamon powder
1 tsp
Vanilla essence
1 tsp
Eggs
2
Oil
¼ th cup
Sugar
¾ th cup
Dates
10 (remove the seeds)
Milk
½ cup


  • First combine and sieve all dry ingredients, except sugar in a mixing bowl for couple of times.
  • In a mixer jar add sugar, oil, milk, vanilla essence and dates. Grind on low speed till all ingredients mixed and pureed well.
  • Add eggs and grind on low speed for 5 seconds.
  • Now add half of the dry ingredients mix and repeat the grinding process as said above.
  • Repeat the same with the remaining flour mix.
  • Finally add grated apple and mix with a spoon.
  • Transfer to a Grease and Flour a Pan and bake the cake.
  • Bake at 350 F heat for 25-30mins, or inserting a toothpick it should out clean.
    Turn off the oven and allow it to cool down completely. Otherwise it will break while slicing the cake or taking out from the cake pan.


NOTE
  • I baked this cake on GAS STOVE using a CAKE COOKER. Pictures are attached below.
  • Fill the sand in the sand tin.
  • Grease the cake mould with oil or butter and dust the mould with flour (the cake comes out without sticking)
  • Bake it on low flame for at least 45mins or till the inserted spoon comes out clean.
  • Allow it to cool completely and then transfer to a plate.
  • Cut like bread slices and serve.



Cake Mould, Lid and Sand tin.

Pour sand and place it on the stove

Close it with the lid after pouring the batter and keep it on the  sand tin

After baking it for 50-60 minutes, the cake comes like this



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