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Tuesday, 28 February 2017

TOMATO RICE/ TOMATO BAATH




Hi guys, I am here on a new day with a new recipe. Are you up for something tangy and tasty? Try this Tomato Rice recipe that I have relished since my Bangalore days. College meant studying and eating. Our college canteen served various variety of rice preprations like Lemon rice (Chitranna), Curd Rice(Mosaranna), Brinjal Rice(Vangibhat) and so on…. And of all, my favourite was Tomato rice.

 It’s super easy to prepare and can be served as main course or you can even pack it as tiffinbox meal for kids. Do let me know how it was in the comments below. Happy Cooking!!!!!

Prep time: 10mins    Cooking time:  30mins     Serves: 02-03people

Ingredients:
  • Rice / chawal (3 cups cooked in 5 cups of water)
  • Tomato / tamatar ( 2-3 big sized, cubed)
  • Mustard / rai seeds (1 tsp)
  • Fenugreek / meethi seeds (1/2 tsp)
  • Curry leaves / curry patta (1-2 twigs)
  • Ginger garlic / adrak lehsun (1 tbsp, freshly grated)
  • Coriander / dhaniya leaves (5-6 twigs)
  • Red chilli / lal mirch powder (1tsp)
  • Turmeric / haldi powder (1/2 tsp)
  • Asafoetida / hing powder (1/2 tsp)
  • Cumin / zeera powder (1 tsp)
  • Salt / namak (as per taste)
  • Mustard oil / sarson ka tail (2 tbsp)


Method:
  • Cook 3 cups of rice using 5 cups of water with a pinch of salt (or as per taste) and 1 tsp oil. Keep aside and allow it to cool.
  • In a non stick pan take 1-1.5 tbsp of oil and heat it. Once hot add mustard seeds, fenugreek seeds and curry patta. Sauté for 10 sec.
  • Now add freshly grated ginger &  garlic, sauté till the raw smell of ginger & garlic vanishes. Add tomatoes and cook for 10 mins with lid closed till the tomatoes turn mushy.

       

  • Now add the coriander leaves followed by red chilli powder, turmeric powder, asafoetida powder and cumin powder. Mix and cook for another 3 -5 mins.

  

  • Once the spices are cooked well add the pre cooked rice to this and mix well.







  • Serve hot.




Tip:
  • 1 cup rice = 200 gm (approx).
  • 1 cup water = 150 ml.
  • Use basmati rice instead of normal rice for an enhanced flavour.
  • The quantity of tomato depends on your taste, more tangy rice will requires more tomatoes.





Wednesday, 25 January 2017

KASURI METHI & PANEER GRAVY / DRIED FENUGREEK AND COTTAGE CHEESE / KASURI METHI PANEER KI SABJI


Hello friends today’s recipe is methi paneer. A very simple and basic recipe made of cottage cheese / paneer. Cottage cheese can be made in  various ways like shahi paneer, paneer pasanda , paneer lababdar but this mathi paneer I feel is the easiest of all. With just a few basic ingredients you can make a main course dish for your lunch or dinner in no time.

So go ahead and try it now and tell me how it was in the comments section below! Happy cooking!!

Prep time: 10mins           Cooking time: 20mins          Serves: 03-04 people

Ingredients:
  • Cottage cheese / paneer (350gm, cubes)
  • Onion / pyaz (1, medium sized)
  • Tomato / tamatar(2, medium sized)
  • Kasuri methi (1 tbsp)
  • Cumin / zeera seeds (1/2 tbsp)
  • Red chilli / lal mirchi powder (1tsp)
  • Turmeric / haldi powder (1/2 tsp)
  • Garam masala powder (1tsp)
  • Oil  (2 tbsp)
  • Fresh cream  (For garnishing; optional) 


Method:
  • Make a fine paste of onion and tomato using a blender and keep aside.
  • Heat oil in a pan, once its heated,  add cumin seeds to it. When they start crackle, add kasuri methi and sauté for a min.
  • Add the above mentioned onion tomato paste to the pan and let it cook for 5 mins with lid closed.
  • Now add the spices (red chilli powder, turmeric powder and garam masala powder) and cook for another 3-5 mins.
  • Lastly add the cottage cheese cubes to it. Mix well and add a cup of water so as to cook the cottage cheese in the masala gravy. Cook for 10mins.
  • Transfer the contents into the bowl garnish with fresh cream (optional) and serve hot with Rotis, Naans, Paranthas, Mattar pulao, Zeera rice etc.



Tips:
  • 1 cup = 150 ml.
  • If you are using frozen cottage cheese immerse it in hot water for 5-10 mins before adding to the gravy.

Sunday, 15 January 2017

RAVA FISH FRY/ POMFRET SEMOLINA FRY/ PAPLET RAVA FRY



Hi friends. I am back after a long time being Christmas and holiday season. So first of all Happy New Year……. Let’s start this New Year with a yummy and simple enough recipe, Rava Fish Fry!!

This recipe takes me to my Cochin days. You get a variety of fresh and tasty fishes in Cochin. And in a typical Malyali household everyday you will have some or other Fish dish on the table. Though Rava fish fry is a very common recipe throughout the country, the marinating process and ingredients differ from place to place.

 The fish I have used in  this recipe is White Pomfret but you can try the same recipe with other variety of fishes as well like Grey Pomfret, Mackerel. Even Steaks (slices/cutlets) of King fish can be made using the same recipe.

Prep time: 30mins              Cooking time: 10mins                  Serves: 02 people

Ingredients:
  • White Pomfret / Paplet 250 gm (you can use one big fish or two to three smaller fishes)
  • Red chilli / lal mirch powder (1tsp)
  • Turmeric / haldi powder (1tsp)
  • Garam masala powder (1tbsp)
  • Salt (as per taste)
  • Lemon juice/ nimbu rass (2 tbsp, freshly squeezed)
  • Semolina / rava / suji (2tbsp)
  • Oil (for frying)


Method:
  • Clean the fish and de-gut it, wash  and keep aside for water to drain.
  • Meanwhile prepare the paste for marination by mixing all the masala (red chilli powder, turmeric powder, garam masala, salt) with the help of lemon juice.
  • Take the fish and make 4-5 oblique slits on both the sides of the fish, depending on the size of the fish.
  • Now marinate the fish by rubbing the above mentioned paste evenly over it and into the slits.
  • Keep the fish in the deep freezer for 15mins.
  • In a plate take semolina (rava). Remove fish from the freezer and coat it with a even layer of semolina (rava) .

  • Heat adequate amount  oil in a pan and deep fry the semolina coated fish in it for 7-8mins.
  • Once the fish turns golden brown, take it out of the oil carefully as the fish is very delicate. Drain the excess oil on an absorbent tissue paper.
  • Serve hot. 



Tips:
  • If it’s a small fish 2-3 slits will be enough.
  • For an enhanced experience serve the fish with Mint-Coriander  (Pudina-Dhaniya) Chutney.




Tuesday, 20 December 2016

DRUMSTICK SAMBAR




I am here today with a very healthy and a tasty south Indian dish Drumstick Sambar!! It’s a very common dish served in all South Indian households, so much so that the meal is actually considered incomplete without the addition of Sambar!! Here is a simple recipe for drumstick Sambar which I prepare whenever I crave for South Indian food. It tastes  great with Idlis as well as Rice.  Try it today and do let me know how it was! Happy cooking!!

All the recipes posted in my blog have my personal touch, they may not be authentic of the region or community but taste equally good. And as i always say they are the recipes with minimum spices but maximum taste.The Sambar powder I have used in the recipe is from “MTR” spice brand. Over the years I have relished the taste of their masalas. I have tried their Vangi bath masala, Besi belle bath masala, Puliogrey masala they all impart the desired taste to the food and the Samabar masala is no exception.

Prep time: 30mins          Cooking time: 20-30mins       Serves: 2-3 people

Ingredients:
  • Drumstick (200gm cut into small pieces)
  • Arhar / tur  dal  (1 cup pre soaked in hot water for 1/2  hour)
  • Curry leaves (8-10 leaves)
  • Sambar masala (2 tsp)
  • Tamrind / imli pulp (1/2 cup)
  • Jaggery / gur (1tbsp)
  • Salt / namak (as per taste)
  • Asafoetida / hing (1 /2 tsp)
  • Oil (2 tbsp)
  • Water (as per requirement)
 For tempering:
  • Mustard / rai  seeds (1/2 tsp)
  • Garlic / lehsun (1 tsp, finely chopped)
  • Kashmiri red chillies / lal mirch (2-3 whole)


Method:
  • Heat oil in pressure cooker and add drumsticks to it and stir fry for 5 mins.
  • To this now add curry leaves and sauté for another 3-5 mins
  • Add spices at this stage; sambar masala, salt, jaggery, asafoetida (hing) and cook for 3-5 mins. Now add the tamrind pulp and 3 cups water and let it come to boil
  • Once the mixture starts to boil add the pre soaked dal to it and close the pressure cook and cook for 2-3 whistles.
     
  • Prepare the tadka by heating oil in a small pan, once hot throw in the mustard seeds, chopped garlic and red chillies.
  • Pour it over the sambar and serve hot with rice or idlis.
           


  
Tip:
  • If you prefer to make the Sambar more spicy a tea spoon of red chilli powder can be used along with the other spices at step 3.
  • 1 cup = 200ml

Tuesday, 6 December 2016

KADAI CHICKEN / CHICKEN KADAI / KARAHI CHICKEN


Hey guys I am back!! Today I am here with one of the very popular dish served across almost all the restaurants in India. Wondering what it is!! Well its none other than Kadai Chicken!! The name of the dish is derived from its bowl "kadai" (meaning wok) in which it is prepared. Single utensil (kadai/wok) is required for its preparation. In many restaurants its even served in small little kadais!!


But highlight of the dish in my personal opinion is the addition of the bell peppers to it, which elevates the taste of the dish to entirely different level. My idea of good cooking is to create tasty food with minimal spices and this recipe fits in aptly. So go ahead and relish its taste with hot rotis or rice and tell me how it was. Happy cooking!!


Prep time: 30mins          Cooking time: 30mins          Serve: 02-03 people

Ingredients:
  • Chicken (350gms, boneless cut into small curry cut pieces)
  • Onion / pyaz (1 big cut into big pieces, as we cut for grills)
  • Tomato / tamatar (1 big cut into big cubes)
  • Green bell pepper / capsicum/ shimla mirch (cleaned deseeded and cut into 1’’ pieces)
  • Ginger garlic / adrak lehsun paste (2-3 tsp)
  • Lemon juice (2 tbsp, freshly squeezed)
  • Cumin / zeera seeds (1tsp)
  • Garam masala powder (3 tsp)
  • Clove / laung (6-7 in no)
  • Cinnamon / dalchini (3-4 small sticks)
  • Salt / namak (as per taste)
  • Oil (1 tbsp)


Method:
  • Clean the chicken pieces and marinate with a mixture of ginger garlic paste, 1tsp garam masla powder and lemon juice. Keep in the deep freezer for 30mins.
  • In a pan heat oil and add cumin seeds. Once they start crackling add clove and cinnamon along with onion and sauté for 5 mins.

  • Now add the tomatoes and cook well for 5mins, followed by addition of bell pepper. Cook the whole mix for another 5 mins.
  • Remove the chicken from the freezer and add to the above mentioned pan. And add the remaining 2 tsp of garam masala and sauté well. Add 1 cup water.
  • Cook the whole mixture for another 15mins. You can add more water as per the requirement and till the chicken is cooked well.
  • Transfer the contents into a bowl and serve hot.

          


Tip:

  • 1 cup refers to 250 ml.
  • For those who like their food spicy can add green chilies after the addition of onion and follow the same steps after that.

Monday, 28 November 2016

DUM ALOO / KASHMIRI DUM ALOO


Hi guys!! It’s been a while since I posted a new recipe, so I  am back with a bang.  Today I am presenting a recipe straight from my mom’s kitchen which I have relished since my childhood!! Kashmiri Dum Aloo!! It’s one of favourites. Here is the recipe for all of you to enjoy the flavours of Kashmir. Try it today, and tell me how it was.... Happy cooking!!

Prep time: 20mins           Cooking time: 40mins             Serves: 3-4 people

Ingredients:
  • Potato / Aloo (500gm, small to medium sized, 8 to 10 in number)
  • Clove / Laung powder (1/2 tsp)
  • Black cardamom / Badi elachi (1-2, crushed in mortar & pestle) 
  • Red chilli / Lal mirch powder (1 tsp)
  • Garam masala powder (1 tsp)
  • Fennel / Saunf powder (2 tsp)
  • Oil (for deep frying)


Method:
  • In a pressure cooker steam the potatoes for 4-5 whistles and allow them to cool. Once they cool down, peel off the skin and poke the potatoes (preferably thru and thru) using a fork or a tooth pick, as shown in the picture.
  • Now heat copious amount of oil in a pan and deep fry the potatoes until they turn golden brown and crispy. Remove and an absorbent tissue paper.
  • In a separate pan heat 1 tbsp oil and throw in the spices (clove powder, crushed black cardamom, red chilli powder, fennel powder, garam masala) and sauté for 3-5mins.
  • Add the deep fried potatoes to it and mix well. Now add 2 cups of water to the whole mix and let it boil.
  • Cover the lid and cook the potatoes for nearly 20-30mins, while turning them in between the whole procedure.
  • Once done transfer the contents to a bowl and serve hot with rice.




Tip:
  •  Poking potatoes help them get fried deep from inside, making them light and crispy. Also it helps soak in the flavours of the curry.
  • 1 cup = 250ml.







Sunday, 13 November 2016

ALOO GOBI KI SABJI/ POTATO AND CAULIFLOWER CURRY/ ALOO GOBI GRAVY



Hi friends I am back with a recipe which is made all over India!! But the beauty lies in the number of ways it’s made. A simple dish made with two common vegetables finds its way in all the households in all the regions and is loved by almost all the people. I am talking about none other than Aloo Gobi ki sabji!! This dish is made in almost all the parts of India but with a local twist. Being a foodie I love all the variants of this recipe but the one which holds a special place for me the Punjabi Aloo Gobi as it reminds me of my school days n the times I have enjoyed this delicacy from my best friend’s Tiffin. So today I have tried my hand on Punjabi Aloo Gobi curry style and down below is the recipe for you all. Hope you all will enjoy it. Happy cooking!

Prep time: 10mins    Cooking time: 30-40mins    Serves: 04 people

Ingredients:
  • Cauliflower / phool gobi (250 gm cut into small florets)
  • Potato / aloo (250 gm cut into big cubes)
  • Onion / pyaz (2 medium sized)
  • Tomato / tamatar ( 2 big sized)
  • Ginger / adrak (freshly chopped 1 tbsp)
  • Garlic / lehsun (freshly chopped 1tsp)
  • Red chilli / lal mirch powder (1 tsp)
  • Turmeric / haldi powder (1/2 tsp)
  • Fennel / saunf powder (1 tsp)
  • Garam masala powder (1 tsp)
  • Cumin / zeera seeds (1tsp)
  • Green chilli / hari mirch (1 whole, cut into 4-5 pieces for garnishing)
  • Oil (for frying)

Method:
  • In a non stick pan shallow fry the cauliflower and potato separately. Keep aside.
  • In a grinder, grind onion, tomato, ginger and garlic to make a smooth paste.
  • Again using a pan heat 1 tbsp oil and add cumin seeds, once they start to crackle add the above made paste to it and cook for 10mins.
  • Add the spices red chilli powder, turmeric powder, fennel powder, garam masala powder and cook for another 5-10mins.
  • Lastly add the shallow fried cauliflower and potatoes and mix well. Cook for another 15mins by adding a cup of water to facilitate cooking.
  • Once done transfer the contents into the serving bowl and garnish with chopped green chillies.






Tip:

  • Whenever you are adding any paste like onion paste, tomato puree or a mixed paste of the raw ingredients to any gravy make sure you cook it well before adding the spices. It imparts added taste to the gravy!