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Tuesday, February 12, 2013

Roasted Bell Pepper and Peas Curry

Roasted Bell Pepper (Capsicum) and Peas Curry



A similar recipe was shown on a popular TV show, substituted few ingredients with the best possible, available ingredients. The taste was very good.

Ingredients: Quantity
Big Green Bell Pepper 1 nos
Green Peas 1 cup
Large Onion 1 nos
Tomatoes 2 nos
Ginger Garlic Paste 2 tbsp
Cinnamon Sticks 1-2 nos
Cloves 2-3 nos
Cardamom 2 nos
Turmeric Powder 1/2 tsp
Red Chili Powder 1 1/2 tsp
Coriander Powder 2 tsp
Cumin Powder 1/2 tsp
Garam Masala 1 tsp
Grated Coconut 1/2 cup
Cashewnut 8-10 nos
Olive Oil 1 tbsp
Cooking Oil 2 tbsp
Salt To taste
Chopped Coriander Leaves To Garnish


Preparation:
1) Preheat oven to 400°F. Make thin incisions on Bell Pepper and place it in a roasting pan and pour olive oil over it and roast for 40-45 mins.
2) Remove the skin and deseed the roasted peppers and cut into small cubes. Cook peas and keep it aside.
3) Soak the grated coconut and cashews in water for 15-20 mins and grind them into a fine paste.
4) Heat oil in a pan and add the whole garam masala, once they splutter add the onions fry until translucent and add the ginger garlic paste and saute for a min.
5) Add turmeric, red chili powder, coriander powder, cumin powder, garam masala and salt and saute for a min and then add the finely chopped tomatoes saute for 2-3 mins. Add half a cup water.
6) Once the tomatoes are well cooked add the coconut cashewnut paste and cook until the raw smell is gone.
7) Add the peas and roasted bell pepper and cook for 5 more mins.
8) Garnish with chopped coriander leaves and serve with roti or pilaf rice.

Note: The gravy/curry can be used as a base for various vegetable curries.

Monday, February 11, 2013

Tandoori Chicken Biryani

Tandoori Chicken Biryani


Ingredients:Quantity
Basmati Rice 5 cups
Big Onion 2 nos
Tomatoes 4 nos
Ginger garlic paste 2 tbsp
Green Chillies 5 nos
Garam Masala Powder 1 tsp
Bay Leaf 2 nos
Cinnamon Sticks 2 nos
Cloves 6-7 nos
Cardamom 3 nos
Star anise 2 nos
Mace 1 nos
Ghee 2 tbsp
Saffron Few strands
Milk 1/2 cup
Lemon juice 2 tbsp
Chopped Mint Leaves 1/4 cup
Chopped Coriander Leaves4 tbsp
Oil2 tbsp
Fried Onion1/4 cup
Tandoori Chicken
Chicken Drumsticks 4 nos
Chicken Thighs 4 nos
Lemon Juice 4 tbsp
Dried Fenugreek Leaves 1 tbsp
Yogurt 1/2 cup
Oil 1 tbsp
Ginger Powder 1 tsp
Garlic Powder 1 1/2 tsp
Onion Powder 1 tsp
Turmeric Powder 1 tsp
Red Chili Powder* 2 tsp
Coriander Powder 1 tbsp
Cumin 1 tsp
Pepper Powder 1/2 tsp
Amchoor Powder 1 tsp
Cinnamon Powder 1/2 tsp
Cloves Powder 1/2 tsp
Cardamom Powder 1/2 tsp
Mace Powder 1/2 tsp
All spice 1/4 tsp
Fennel Powder 1/4 tsp
Powdered Bay leaves 1/4 tsp
Mustard Powder A pinch
SaltTo taste
Red Orange Color A pinch (Optional)


Preparation:
1) Clean the chicken and cut the Chicken thighs into two to three big pieces and make incision on the drumsticks.
2) Mix all the ingredients for tandoori masala and marinate the chicken for 3-4 hours or overnight.
3) Preheat oven to 375°F and roast the well marinated chicken for about 25-30 mins turning sides once in between. Baste oil.
4) Soak basmati rice for 30 mins. Boil enough water adding the whole garam masala, once the water boils add the rice and salt.
5) When the rice is half cooked remove from heat and strain the water.
6) Heat oil in a large pan and fry the sliced onions until they are caramelized and add green chillies and ginger garlic paste. Fry until the raw smell of the ginger garlic paste is gone. Sprinkle the garam masala powder and then saute for a min.
7) Add the tomatoes and once the tomatoes are well cooked add the tandoori chicken and saute for a min or two and remove the gravy mixture.
8) Soak the saffron in warm milk for 10 mins.
9) Layer a large pan with half the quantity of rice, then sprinkle half mint and coriander leaves and layer the remaining rice and sprinkle rest of the mint coriander leaves. Sprinkle the ghee and pour in the saffron soaked warm milk.
10) Finally layer the chicken gravy mixture and close it with a lid and let it cook on low heat for 15-20 mins. Garnish with fried onion and serve with raita.

Note:* You can substitute the list of spices with Ready Made Tandoori Masala and Garam Masala.
You can adjust the red chili and green chilly to make it very fiercer. The above recipe(spices) is suitable for kids to eat.
You can add the juices that got out while roasting chicken into the gravy in step 7, once the tomatoes are cooked.

Sunday, February 10, 2013

Mashed Potatoes

           Creamy Mashed Potatoes seasoned with Herbs and Spices



A rich creamy rich dish which kids would love to eat. On diet then have to leave out half of the ingredients."Wow mummy love you, you made this for me :)" this was the comment that Samyu gave looking into this dish.

Ingredients: Quantity
Potatoes 3 nos
Hot milk 5-6 tbsp
Butter 3 tbsp
Heavy Cream 4 tbsp
Sour Cream 2-3 tbsp
Garlic finely minced 1 tsp
Garam Masala 1/4 tsp
Paprika 1/4 tsp
Grated Parmesan Cheese 2 tbsp
Dried parsley 1 tsp
Dried Basil 1 tsp
Dried Oregano 1/4 tsp
Salt To taste
Pepper To taste
Olive Oil 1 tsp
Spring onion greens To Garnish


Preparation:

1) Add salt and boil the potatoes until they are well cooked and tender.
2) Mash the potatoes well until they are smooth(#). Add the hot milk.
3) Meanwhile heat the cream and butter together to a sauce consistency and add it into the mashed potatoes.
4) In a small pan add olive oil and little butter and add the garlic and sauté until the garlic smell rises.
5) Remove it from heat and add the crushed herbs, paprika and garam masala. Pour it over the mashed potatoes.
6) Add the grated Parmesan cheese and sour cream in the hot mashed potatoes.
7) Add salt and pepper to taste. Garnish with spring onion greens and serve.

Note: # - You can use food processor or a blender but make sure you don't add a lot of liquid to it.

Friday, February 08, 2013

Roasted Chicken with Herbs

    Roasted Chicken with Cheese and Marinara Sauce


Roasted Chicken with herbs served with grated Parmesan and Mozzarella Cheese and Marinara sauce


I love TGI's sizzling chicken with cheese and marinara sauce. Though not an imitation version, this is a nice home made substitute for it.

Ingredients: Quantity
Boneless skinless Chicken Breast 2 nos
Olive Oil 2 tbsp
Grated Parmesan Cheese 2 tbsp
Mozzarella Cheese 1/4 cup
Marinara Sauce 1/2 cup
Spice Mixture
Dried Rosemary 1 tsp
Dried Oregano 1 tsp
Dried Thyme 1/4 tsp
Dried Basil 1/2 tsp
Dried Parsley 1 tsp
Paprika 1 tsp
Pepper Powder 1/2 tsp
Salt To taste
Garam Masala 1/2 tsp
Chicken stock 2 tbsp
Lemon Juice 1 tbsp
Garlic Powder 1/2 tsp
Onion Powder 1 tsp

Preparation:
1) Clean and cut the chicken breast into half and smash it to a even level. Preheat oven to 375°F.
2) Mix all the ingredients for the spice mixture. Rub the chicken well with the spice mixture and let it marinate in refrigerator for 2-3 hours.
3) Heat oil in a fry pan and fry the chicken breast for 2 to 3 mins on each side. Arrange the pieces in a deep roasting pan and pour the oil over it and bake for 30 - 35 mins.
4) In a micro proof plate add the both the cheese and sprinkle little olive oil and microwave for 40-45 secs.
5) Add marinara sauce and place the chicken breast on it and serve hot.

Note: Marinara Sauce Recipe

Marinara Sauce

Simple Marinara Sauce


Ingredients: Quantity
Chopped Tomatoes 1 cup
Shallot 1 nos
Tomato Paste 1 tbsp
Minced Garlic 1 tbsp
Dried Basil 1 tsp
Oregano 1 tsp
Bay leaf 1 nos
Salt & Pepper To taste
Olive Oil 2 tbsp


Preparation:
1) Heat oil in a saucepan and add the minced garlic and finely chopped shallot.
2) Add the chopped tomatoes, tomato paste and the herbs and sprinkle salt and pepper and simmer it for 40 to 45 mins. Adjust salt and pepper to taste.

Note: The sauce can be used with pasta or with tossed with chicken or shrimp.

Fried Shrimp

Fried Shrimp with Hot & Sweet Dipping Sauce


Ingredients: Quantity
De veined Shrimp/Prawns 15 nos
Egg beaten 1 nos
Cornflour 3 tbsp
Paprika 1 tsp
Pepper powder 1/2 tsp
Salt To taste
Panko Bread Crumbs 1/2 Cup
Hot & Sweet Dipping Sauce
Soy Sauce 1/2 tbsp
Hot Chili Sauce 1 tsp
Tomato Ketchup 1 tbsp
Honey 1/2 tsp
Pepper Powder 1/4 tsp
Garlic Powder 1/4 tsp
Lemon Juice 1 tsp


Preparation:
1) Clean the Shrimp and pat dry them with a kitchen towel. (You can leave the tail on).
2) Mix cornflour, Paprika, pepper powder and salt.
3) Dust the Shrimp in the cornflour mixture and shake of the excess mixture and dip it in the egg wash and roll them in the bread crumbs.
4) Heat oil in a pan and fry them in batches for 3-4 mins or until they turn golden in color. Serve hot with the dipping sauce.
5) Mix all the ingredients for the dipping sauce.