Monday, February 28, 2011

Chinese Vegetable Fried Rice - Indian Style (My Own Version)

Ingredients:
Cooked Basmati Rice - 2 Cups
Mixed Veggies - Carrots,Beans,Shredded Cabbage,Frozen Green Peas,
                          Green Bellpeppers,Spring onions  - 1 Cup
White/Yellow Onion - 1 (Medium Size - Finely Chopped)
Black Pepper Powder - 1 to 2 tsp.
Tomato Green Chilli Sauce/Hot Sauce - 1 tsp.
Soya Sauce - 1/2 tsp.
Cilantro/Coriander Leaves - For Garnishing.
Scrambled Eggs - 3 (Optional).
Salt - According To Taste.
Oil - 2 to 3 tbsp.

Method:
Wash the rice thoroughly and add 4 cups of water and cook it either in a pressure cooker for 4 whistles or in an electric rice cooker until it turns off automatically.Transfer the cooked rice into a large bowl or a plate and let it cool for 30 mins.In another bowl,beat the eggs with 1/2 tsp. of salt and black pepper powder.Heat a pan with a tbsp. of oil and add the beaten eggs and cook until its scrambled.Set it aside.

Heat a pan and add 2 to 3 tbsp. of oil and add finely chopped white/yellow onion and a pinch of salt and fry till its transculent.Now add the mixed fresh/frozen veggies (Carrots,Beans,Shredded Cabbage,Frozen Green Peas,Green Bellpeppers and Spring Onion - White part alone and save the green part for garnishing @ the end),salt and black pepper powder and let it cook till the vegetables are tender.Then add cooked rice,hot sauce/tomato green chilli sauce,soya sauce and some salt and mix it well.Check for seasoning.Allow it cook for another 2 to 3 mins.Remove from the fire and garnish it with some spring onions (green part),coriander leaves/cilantro and scrambled eggs.Serve it hot with chicken curry or raita.

Note:
Non-Veg lovers can add some chicken cubes or prawns along with the vegetables.
Vegans can avoid chicken,prawns and eggs and just use vegetables of your choice.
Leftover rice can also be used to prepare this dish.

Saturday, February 26, 2011

Pepper Chicken Masala

Ingredients:
Whole Chicken/Boneless Chicken Breast - 2 Lbs
Red Onion - 1 (Large Size)
Green Chillies - 2 (Big) & 4 (Small)
Curry Leaves - Few Stalks
Ginger-garlic Paste - 1 tsp.
Tomatoes - 2 (Medium Size)
Freshly Ground Black Pepper Powder - 1to 2  tsp.
Coriander Powder - 2 tsp.
Turmeric Powder - 1/4 tsp.
Cinnamon Stick - 2
Cloves - 3
Cardamom - 2
Cumin Seeds - 1 tsp.
Fennel Seeds - 1 tsp.
Salt - According To Taste
Oil - 2 tbsp.
Cilantro/Coriander Leaves - For Garnishing.

Method:
Take a handful of whole black pepper and grind it into a powder and set it aside.Wash the chicken and chop it into medium pieces.Keep it aside.

Heat a pan with 2 tbsp. of oil and add cumin seeds,fennel seeds,cloves,cinnamon sticks and cardamom and fry for few seconds.Then add finely chopped red onions,curry leaves, green chillies and a pinch of salt and let it fry till onions are transculent.Add ginger-garlic paste and fry for 2  mins.

Now add the chicken and fry till it changes its color (from pink to white).Add freshly ground black pepper powder,coriander powder,turmeric powder and salt and stir it well.Let it cook until the mixture turns brown and is dry.

Now add the finely chopped tomatoes and some water and cook for another 5 mins.Check for seasoning at this stage.Before turning off the stove make sure the chicken is fully cooked.Then garnish it with some coriander leaves.Serve it hot with biryani/pulao, chapathi,poori or roti,rasam satham and curd rice.It even tastes good with toasted bread.

Note:Always wash your hands with soap and warm water after handling poultry,seafood and meat to avoid bacteria entering into the food.

Tip:Pepper is really good for health,especially for cold and cough.For more information and medicinal benefits about black pepper,please visit :
                                        http://www.nutrition-andyou.com/black_pepper.html.

Spinach-Paneer-Peas Pulao

Ingredients:
Basmati Rice - 2 1/2 Cups
Spinach - 2 Packets or 1 Bunch
Paneer- 1 Cup (Cut into small cubes)
Onions - 2 (Medium Size)
Green Chillies - 4
Ginger-garlic Paste - 2 tsp.
Tomato - 1 (Big Size)
Coriander Leaves - Few (Optional)
Mint Leaves - Few (Optional)
Red Chilli Powder - 1 tsp.
Garam Masala Powder - 1/4 tsp.
Salt - According To Taste
Oil - 2 tbsp.
Ghee - 2 tbsp.

Seasoning Ingredients:
Bay Leaves - 2
Cloves - 3
Cardamom - 3
Cinnamon Sticks - 2
Cumin Seeds - 1/2 tsp.
Fennel Seeds/Sombu - 1/2 tsp.

Method:
Soak the basmati rice for 30 mins and drain the water.Set it aside.Wash the spinach thoroughly in cold water and chop finely.Set it aside.Chop the onions,tomatoes,slit green chillies,grind ginger and garlic into a paste together and keep it aside.Heat a pressure cooker with oil and ghee and add all the seasoning ingredients.Let it fry for few seconds.Then add onions,green chillies and a pinch of salt.Fry it till the onions turn into golden brown.Now add ginger-garlic paste and fry till the raw smell goes away.Add the chopped tomato,coriander leaves,mint leaves and a pinch of salt and  fry till they get mushy.Now add the finely chopped spinach,red chilli powder,garam masala powder and some salt and let it cook for 5 mins.Add the paneer cubes and stir it well.Let this cook for another 2 to 3 mins.Then add 5 cups of water and let it boil.When its boiling,add the rice and mix it well.Before closing the pressure cooker,check for the seasoning.If required add more chilli powder and salt and stir it well.Close the cooker and let it cook for 1 whistle.Then reduce the flame to low and let it cook for  2 mins.Turn off the stove and wait for the pressure to release.Delicious palak-paneer-matar pulao is ready.Serve it with pepper chicken masala.

Note:Spinach is good for health.Especially for kids.Its rich in Iron.For More Iron Rich Foods Please Visit : http://www.fatfreekitchen.com/nutrition/iron.html.

Chinese Fried Egg Noodles - Indian Style (My Own Version)

Ingredients:
Egg Noodles - 1 Large Packet (available in Indian Stores)
Red Onion - 1(Large Size)
Ginger-garlic Paste - 1 tsp.
Mixed Veggies - Carrots,cabbage,beans,bellpeppers
                          (1 green,1 yellow,1 red & 1 orange).
Frozen Sweet Corn - 1/2 Cup
Frozen Green Peas - 1/2 Cup
Black Pepper Powder - To Taste
Salt - To Taste
Hot Sauce/Tomato-Green Chilli Sauce - 3 tbsp.
Soya Sauce - 1 tsp. (Optional)
Eggs - 3 (Beaten with a pinch of 1/2 tsp. of salt and pepper powder).
Spring Onions - For Garnishing.
Oil - 3 tbsp.

Method:
Heat a pan with 8 cups of water and let it boil.Then add the noodles and let it cook till the water is boiling enough and reduce the flame to low and cook for another 3 mins.Drain the water and rinse the cooked noodles in cold water.Set it aside.

Heat a pan with a tbsp. of oil and add the beaten eggs and scramble it until fully done.Keep it aside.

Heat another pan with 3 tbsp. of oil and add the finely chopped onions and fry till transculent.Add ginger-garlic paste and fry till the raw smell goes away.Now add the frozen mixed veggies or half-boiled mixed veggies,frozen sweet corn,frozen green peas,black pepper powder and salt.Mix it well and let it cook for 5 to 10 mins.Add hot sauce/tomato-green chilli sauce and soya sauce and stir it well.Let it cook for another 5 mins.Add the cooked noodles and mix it well.Check for seasoning.Let it cook for another 2 to 3 mins.

Remove from the fire and garnish it with the scrambled eggs and spring onions.Serve it hot.

Mutton Biryani

Ingredients:
Mutton - 3 Lbs
Basmati Rice - 4 Cups
Onions - 2 (Medium Size)
Tomatoes - 3(Small Ones)
Ginger-garlic Paste - 1 tbsp.
Green Chillies - 6 to 8
Coriander Leaves - Few Stalks
Mint Leaves - Few Stalks
Turmeric Powder - 1/4 tsp.
Red Chilli Powder - 1 to 2 tsp.
Yogurt - 1 Cup or Lemon Juice - 4 tbsp.
Salt - According To Taste
Ghee - 2 Tbsp.
Oil - 1 tbsp.

Seasoning Ingredients:
Bay Cloves - 2
Cloves - 3
Cardamom - 2
Cinnamon Stick - 2

Method:
1)Soak basmati rice in water for 30 mins.Then drain the water and let it dry completely.

2)Heat a pan with a tbsp.of ghee and add the basmati rice and fry for 2 to 5 mins.Keep it aside.

3)Wash the mutton thoroughly and cut it into medium pieces.In a large bowl,marinate the mutton with onions, tomatoes,ginger-garlic paste,green chillies,coriander leaves,mint leaves,yogurt or lemon juice,turmeric powder,red chilli powder and salt and mix the whole thing well.Store in the refrigerator for 1 to 3 hours or overnight.

4)Heat a pressure cooker with 3 tbsp. of ghee and  a tbsp. of oil and add the whole spices (bay leaves,cardamoms,cinnamon stick and cloves) and let it fry for couple of mins.Now add the marinated mutton and half cup of water(the mutton will leave enough moisture so don't add too much water) and close the cooker.Let it cook for 10 mins or for 2 whistles.Turn off the stove and wait for the pressure to release.

5)Once the pressure is released open the pressure cooker and stir it very slowly so that the meat doesn't break.Now add the fried basmati rice and 7 cups of water and close the cooker.Cook for 1 whistle and then reduce the flame to low and check the time.Turn off the stove exactly after 5 mins.Don't overcook the mutton and rice.Yummy and tasty mutton biryani is ready to be served.Serve it with  raita or chicken curry (of your choice).

Note:You can adjust the quantities from the ingredients according to your choice and taste buds.

Friday, February 25, 2011

Dessert - Carrot Kheer


Ingredients:
Baby Carrots - 1 Packet/Regular Carrots - 4 to 5
Milk - 4 Cups
Sweetned Condensed Milk - 1 Can (14 OZ.)
Cardamom Powder - 1/2 tsp.
Fried Nuts - Cashews,Almonds,Raisins
Pistachios - 10 (For Garnishing)
Saffron - 1 Pinch (Optional).
Salt - 1 Pinch.

Method:

Cook the baby carrots/regular carrots  in a pressure cooker for 4 to 5 whistles.

Then drain the water and let it cool.Blend the cooked carrots in a mixie into a smooth paste.

Heat a pan and add 4 cups of milk and allow it to boil.

When its boiling add the ground carrot paste and a pinch of salt and stir it well.

Let it cook in a medium heat till the raw taste of the carrot goes away (approx. 20 to 30 mins).

Then add a pinch of saffron and cardamom powder and mix it well.

Let it cook for another 5 mins.

Now add a can of sweetened condensed milk and allow it cook until the kheer is thick/semi-solid.

Remove from the fire and let it cool for a while.

Heat another pan and add a tbsp. of ghee and fry the cashews,almonds and raisins
till golden brown.

Then add the fried nuts and pistachios to the kheer.

Place the carrot kheer in the refrigerator for 1 to 2 hrs or until its chilled before serving.


Note:If you are allergic to any nuts please avoid it.



Storage Tips:Carrots are optimally stored,refrigerated and covered.In this environment, young/baby carrots have a shelf-life of approximately 2 weeks while mature carrots have a shelf-life of  3 to 4 weeks.Removing the tops before storing increases shelf-life.Exposure to ethylene gas will make carrot taste bitter.Carrots absorb odors from apples and pears.


Fish Puttu



Ingredients:
Fish (Tilapia/Catfish/Shark) - 2 Lbs
Onions - 2 (Medium Sizes)
Green Chillies - 6 to 8
Minced Garlic - 1 tsp.
Minced Ginger - 1 tsp.
Curry Leaves - 1 Stalks
Coriander Leaves - For Garnishing.
Turmeric Powder - 1/4 tsp.
Black Pepper Powder - 1/2 tsp. (Optional)
Sombu/Fennel Seeds - 1 tsp.
Salt - According To Taste
Oil - 4 tbsp.

Method:
Clean the fish thoroughly.Boil some water in a pan and add the fish,turmeric powder and a pinch of salt and let it cook until the fish changes its color (from pink to white) and also should be easily flakable with a fork.Then pour the water out from the cooked fish and mash the fish with a masher or a fork.Set it aside.

Heat another pan add 2 tbsp. of oil and add fennel seeds/sombu and let it splutter.Then add finely chopped onions,green chillies and a pinch of salt and let it fry till golden brown.Now add minced garlic,minced ginger,curry leaves,black pepper powder and some salt and mix it well.If required add some more oil.Let it cook for 5 to 10 mins.Keep stirring continuously to avoid the fish getting burned.Before turning off  the stove check the seasoning.If necessary add some more salt and black pepper powder.Remove it from the fire and garnish with some cilantro/coriander leaves.This puttu tastes good with rasam satham and sambar rice.


Tips:
1)To avoid teary/watery eyes while chopping the onions always wash the onions after peeling the skin off in some warm water or you can also store the onions in the fridge for 30 minutes to 1 hour prior to chopping or dicing or slicing it.

2)Always wash your hands thoroughly with soap and warm water after cleaning and cutting the fish and any meat (chicken,beef,pork,lamb,mutton) and shrimp/prawns to avoid bacteria entering into your diet/food.

3)Likewise always wash your hands with soap and warm water after mincing/sliting/chopping/dicing green chillies and red chillies to avoid any contact with your eyes,nose,mouth and face.



Salmon Fish Curry - Andhra Style

Ingredients:
Fish - 2 Lbs
Tamarind - 1 Big Lemon Size
Onions - 2 (Medium Size)
Tomatoes - 2 (Big Ones)
Green Chillies - 4
Curry Leaves - 1 Stalks
Red Chilli Powder - 2 tbsp.
Coriander Powder - 4 to 5 tsp.
Turmeric Powder - 1/4 tsp.
Salt - According To Taste
Oil - 1 tbsp.
Mustard Seeds - 3/4 tsp.
Urad Dal - 1 tsp.
Fenugreek/Methi Seeds - 1/2tsp.
Asafoetida - 1 Pinch
Coriander Leaves - For Garnishing.

Method :
Clean the fish and cut it into medium pieces.Keep it aside.Soak tamarind in 1/2 glass of water in a bowl.Chop onions and tomatoes finely & keep them aside.Slit green chillies lengthwise.Wash curry leaves.Set it aside.Squeeze the tamarind pulp and take out the juice and add some more water and repeat the process twice & strain the pulp and add salt,turmeric powder,red chilli powder,coriander/dhania powder and keep it aside.
Heat a pan with a tbsp. of oil and when its hot add  mustard seeds and let it splutter.Then add urad/ulunthu, fenugreek and asafoetida.Add curry leaves.Saute for a minute.Then add the finely chopped onions,green chillies and pinch of salt and fry till golden brown.Now add the finely chopped tomatoes and a pinch of salt and cook till it gets mushy.Add the tamarind pulp and let it boil.When it boils,reduce it to low flame and let it cook for abt 15 mins.After a nice aroma goes away and the curry is thickened (approx. 15 mins.) add the fish pieces and let it cook on high flames for 5 mins.Then reduce the heat to low flame and let it cook for another 6 to 7 mins.Add coriander leaves and serve hot with plain rice,idlis or dosas.

Note:After adding the fish pieces cook uncovered.Even after removing from the stove do not cover till the fish curry cools down.Otherwise the consistency will become watery and the curry will not taste good.

Source : My Sister.

Gongura Pachadi - Andhra Special

Ingredients:
Fresh Gongura Leaves (Red Sorrel) - 2 Bunches
Whole Dry Red Chillies(de-seeded) - 7 to 8
Methi Seeds/Fenugreek Seeds  - 1tsp.
Green Chillies(less spice ones) - 4 to 5
Black Gram Dal/Urad Dal - 1 tbsp.
Bengal Gram Dal/Channa Dal - 1 tbsp.
Coriander Seeds/Dhania - 1 tsbp.
Crushed Garlic - 10
Oil - 4 tbsp.
Salt  - According To Taste

Tempering  Ingredients :
Oil  - 3 tsbp (Since its a pickle it needs 3 tbsp. of oil)
Mustard Seeds - 3tsp.
Whole Dry Red Chillies - 2
Curry Leaves - 10.

Method:
1)Separate the gongura leaves from the stalks and wash it thoroughly in cold water and let it dry completely for 30 mins to an hour in a kitchen towel.Then squeeze the excess water from the gongura leaves in the kitchen towel.Now heat 2-3 tbsp of oil in a thick bottomed vessel.Add the gongura leaves and fry them till rawness disappears and it becomes soft.Remove from the fire and let it cool.

2)In the same vessel add 1 tbsp of oil and add methi seeds/fenugreek seeds and fry till light brown and then add coriander seeds/dhania,urad dal,channa dal  and whole dry red chillies and fry stirring constantly till light brown.Add the slit green chillies and fry for 2 minutes.Remove from the fire and let it cool.Grind these above ingredients with salt.Now add crushed garlic and the fried gongura leaves and grind very coarsely.Do not add any water while grinding.It should not be soft.

3)Now heat 3 tbsps of oil in a pan and add  mustard seeds and let it splutter.Now add the whole dry chillies and curry leaves and fry for 20 seconds.Remove from the  fire and add to the ground gongura pachadi along with the oil.This pachadi requires a wee bit more oil like most pickles.

Note :This  pickle can be stored in an air-tight container  in the refrigerator for  upto 3 to 4 weeks and goes well with hot steamed rice and a  dose of ghee and sliced raw onions.

Dessert - Homemade Milkmaid/Sweetened Condensed Milk Chocolates

This chocolate is made with sweetened condensed milk.Its very simple and can be made in about 15 to 20 minutes.Children would love it.This is my all time favorite dessert.

Ingredients:
Sweetened Condensed Milk - 2 Cans
Cocoa Powder - 2 to 3 tbsp.
Unsalted Butter - 3 tbsp
Sugar - 1tsp.(Optional)
Roasted Unsalted Nuts - Cashews,Almonds,Walnuts/Pecans/Hazelnuts.

Preparation:
Heat a sauce pan and add some unsalted butter and let it melt. Once the unsalted  butter is melted,pour two cans of sweetened condensed milk and stir well.Then add 2 to 3 tablespoon of cocoa powder and mix it well.Now reduce the flame to low and keep stirring continously.Add a teaspoon of sugar if required and mix well. Then cook the chocolate till it becomes thick.Remove from fire and let it cool for about 40 to 45 minutes.Then rub some butter in your hands and take some of the chocolate mixture and make them into small balls.Garnish it with some roasted unsalted nuts like cashews,almonds,walnuts or pecans or hazelnuts and put in an air tight  container. Then store them in the freezer for a couple of hours.Serve chilled.

Source : My Mom.

Soya Chunks Masala


Ingredients:
Soya Chunks - 2 Cups
Onions - 2 (Medium Size)
Tomatoes - 3 (Small Size)
Ginger-garlic Paste - 1 tsp.
Red Chilli Powder - 1 tsp.
Turmeric Powder - 1/4 tsp.
Mustard Seeds - 1 tsp.
Urad Dal - 1/2 tsp.
Salt - According To Taste
Oil - 2 tbsp.
Curry Leaves - Few Stalks
Coriander Leaves - For Garnishing

Method:
1)Soak the soya chunks in hot water for 10 mins and drain the water.Set is aside.
2)Chop the onions and tomatoes finely.Set it aside.
3)Heat a pan with some oil and add mustard seeds.Let it splutter.When it splutters add urad and fry till golden brown.Then add onions,curry leaves and a pinch of salt and fry till transculent.Now add ginger-garlic paste and fry till the raw smell goes away.Add tomatoes and a pinch of salt and cook till the tomatoes are little mushy.Then add soya chunks,turmeric powder,red chilli powder and salt and let it cook for 10 to 15 mins.Garnish it with some coriander leaves.Yummy soya chunks masala is ready to be served.This dish tastes good with dal,sambar satham and curd rice.

Note:
1)Soya Chunks are available in all the Indian Stores.Look out for Ruchi's Nutrela Soya Chunks brand or any brand that's available in the shop.

2)Soya Chunks can also be used in  biryani/pulao,cutlets,curries and sabzi's.

Mushroom,Bellpepper and Potato Masala

Ingredients:
Button Mushroom - 1 Packet
Green Bellpepper/Capsicum - 2
Potatoes - 3
Onions  - 2 (Medium Size)
Ginger-garlic Paste - 1 tsp.
Turmeric Powder - 1/4 tsp.
Red Chilli Powder - 2 tsp.
Coriander/Dhania Powder - 3 to 4 tsp.
Fennel/Sombu Powder - 1/4 tsp.
Garam Masala - 1/2 tsp.
Mustard Seeds - 1 tsp.
Cumin/Jeera Seeds - 1 tsp.
Urad Dal - 1/2 tsp.
Curry Leaves - Few Stalks
Coriander Leaves - For Garnishing
Spring Onions - For Garnishing
Lemon Juice - Few Drops\
Salt - According To Taste
Extra Virgin Olive Oil/Vegetable Oil  - 2 tbsp.
Soya Sauce - 1/2 tsp.(Optional).

Method:
Clean the mushroom with a wet towel and chop it into medium pieces.Wash the potatoes and peel the skin off and chop it into medium pieces.Wash the bellpepper/capsicum and cut it into half and remove the seeds out.Chop it into  small pieces.Set the chopped veggies aside.

Heat a pan with 2 tbsp. of vegetable oil/extra virgin olive oil and when the oil is hot add mustard seeds and let it splutter.When it splutters add cumin seeds,urad dal,onions,and a pinch of salt  and fry till transculent.Then add ginger-garlic paste and fry till the raw smell goes away.Now add all the chopped veggies (mushroom,bellpepper and potatoes),turmeric powder,red chilli powder, coriander powder,fennel/sombu powder,garam masala,salt,soya sauce and some water and stir it well.Cover and cook for 5 to 7 mins.Open the lid and cook for another 5 mins or till the water is evaporated completely.Now add few drops of lemon juice and coriander leaves and mix it well.Turn off the stove and garnish it with some spring onions (green part alone).Mushroom,bellpepper and potato masala is ready.Serve it as a sidedish with plain rice/curd rice or chapathi/roti.


Tips : 1)Never wash the mushrooms in water.Always clean it with a wet cloth.
          2)You can also add soya chunks to this dish.Soak the soya chunks in hot water
             for 10 mins and drain the water and squeeze the excess water completely.

Thursday, February 24, 2011

Chicken Biryani


 Ingredients :
Chicken - 3 to 4 lbs
Bastami Rice -  3 Cups
Water - 5 Cups
Red Onions - 2 (Medium Size)
Tomatoes - 2
Green Chillies -  6 to 8
Ginger-garlic Paste - 2 tbsp.
Mint - Few
Cilantro/Coriander Leaves - Few
Turmeric Powder - 1tsp.
Lemon Juice - 1/2 cup (juice of a lemon) or Yogurt/Curd - 1 cup
Chicken Biryani Masala - 2 tbsp. (Optional)
Red Chilli Powder - 1 tsp.
Cinnamon Stick - 2
Cardamom - 2
Cloves - 3
Bay Leaves - 2
Ghee - 2 tbsp.
Oil - 1stp.
Salt - to taste.

Method :

 Wash and cut the chicken into medium pieces.Then marinade the chicken
with red onions,tomatoes,green chillies,ginger-garlic paste,mint/pudina leaves,
cilantro/coriander leaves,biryani masala/red chilli powder,turmeric powder,
salt,lemon juice or yogurt  and let it marinate for atleast 2 hours or overnight.

Heat a tablespoon of ghee and add the basmati rice and fry for 10 mins.
Keep stirring continuously.Then keep it aside.Now heat a pressure cooker
and add some ghee & oil and when its hot add the whole spices - cinnamon,
cardamom,cloves and bayleaves.Fry it for 5 mins or till nice aroma.Then add
the marinated chicken and mix it well.

Now add the fried basmati rice and 5 cups of water.Stir it well.Close the cooker
and wait for the steam.When there's steam put the whistle and wait for sometime.
When you hear the hiss sound low the flame and note the time.After 5 mins,
turn off the stove.Wait for the pressure to release.

Once the pressure is released,open the pressure cooker and stir the chicken biryani
well.Make sure you don't mush the rice or you don't overcook the chicken & rice.
Stir it really slowly.Delicious and yummy chicken biryani is now ready.Serve it hot
with raita.
 Source : My Mom.

Soya Chunks/Meal Maker Cutlets

 Soya is good for health.Especially for kids.It is rich in fiber.

Ingredients :
Soya Chunks  - Nutrela Brand/any brand available
Onions - 2 Medium Size
Green Chillies - 4 to 5
Garlic - 2 to 3 Cloves/Flakes
Ginger -  1 inch size
Coriander Leaves/Cilantro - 2 stalks
Curry Leaves -  Few
Mint/Pudina Leaves -  1 stalk
Bread Crumbs/Croutons - 1 cup
Salt - As per taste
Extra Virgin Olive Oil/Vegetable Oil-  For Frying
Tomato Ketchup or any sauce - For Serving.

Method:
Soak the soya chunks for hour an half.Then drain the soya chunks and squeeze the excess water.Now chop the onions,green chillies,ginger and garlic finely.Blend the drained soya chunks,chopped onions,green chillies,garlic,ginger,curry leaves,cilantro/coriander leaves and mint leaves coarsely along with some salt without adding any water.Then take some of the mixture and make them into balls.Now dip them into the breadcrumbs or croutons one by one and keep it aside.Then heat a cup of E.V.V.O./Vegetable oil.When the oil is hot,drop the soya balls and fry them batch by batch until golden brown and put them on a paper towel and drain excessive oil.Now yummy soya chunk cutlets are ready.Serve it hot with tomato ketchup or any sauce.Green chuntey would also taste good for these cutlets.

Tip : If your kid doesn't like soya chunks just tell them that they are chicken or mutton.One of my sister did that with her son when he was toddler and he would eat it. Try this method.Hope this tip helps.

Shrimp/Prawn Pickle

Ingredients :
Shrimp/Prawn - 2 Pounds
Mustard Seeds - 1/2 Cup
Cumin/Jeera Seeds - 1/2 Cup
Fenugreek/Methi  Seeds - 1/2 Cup
Onion - 1 (Big Size)
Tomatoes - 2 (Medium Size)
Ginger-Garlic Paste - 1 Tsp.
Chilli Powder - 2 to 3 Tbsp.
Salt - To Taste
Oil - 4 Tbsp.

Method :
Heat a pan and dry roast mustard seeds,cumin/jeera seeds and fenugreek/methi seeds.Roast them for about 5 minutes or till nice aroma emerges.Cool it & grind it and keep it aside.In a pan add some oil and fry the shirmp/prawn till the water evaporates completely and set it aside.In another pan,heat 3 tbsp. of vegetable oil and when its hot add a tsp. of mustard seeds.When it starts spluttering, add onions & fry till transculent.Then add ginger-garlic paste and fry for few minutes.Now add tomatoes and stir it well.Let it cook for 5 minutes.Then add the fried shirmp/prawn and mix it well.Now add 2 to 3 tbsp. of  red chilli powder,salt and the ground mixture of  mustard seeds,cumin/jeera seeds & fenugreek/methi seeds and stir it well.Let it cook for 5 minutes.Turn the stove off.Shirmp/prawn pickle is now ready.Serve it with lemon rice,tamarind rice,mango rice or curd rice.
Note:Refrigerate the shirmp/prawn pickle in an air tight container.

Peas & Soya Chunks Pulao

Ingredients :
Basmati Rice - 4 Cups
Frozen Green Peas - 1 Packet
Soya Chunks -  1 Cup
Onion (Medium) - 2
Green Chillies - 6 to 8
Cilantro - Few Stalks
Mint Leaves - Few Stalks
Ginger - Garlic Paste -  1 to 2 tbsp.
Bay Leaves - 2
Cloves - 4
Cinnamon Sticks - 2
Cardamom - 3
Ghee/Clarified Butter - 1 tbsp.
Oil - 1 tbsp.
Salt -  According to taste.

Method:
Soak the basmati rice for about 30 mins to 1 hour.Wash it thoroughly.Then heat a pan with some ghee/clarified butter and roast the washed basmati rice and fry for couple of mins and keep it aside.Soak the soya chunks in hot water for 5 to 10 mins and then drain the water and squeeze the excess water from the soya chunks and keep it aside.
Now heat a pressure cooker with a tbsp of ghee and oil and when its hot add bay leaves,cloves,cardamom and cinnamon sticks and fry for a min.Add chopped onions and green chillies and fry until transculent.Now add ginger-garlic paste and fry until the raw smell goes away.Then add cilantro/coriander leaves and mint leaves and fry for few mins.Add the frozen/fresh green peas and drained soya chunks and stir well.Add some salt and mix it well.Now add water - for 4 cups of basmati rice add only 7 cups of water.Let it boil for some time.When the water is boiling add the roasted basmati rice and slow the cooker.Let it cook for 1 whistle.After 1 whistle slow the flame to low and turn off the cooker exactly after 2 mins.Do not overcook.Peas & Soya Chunks Pulao is now ready.Serve it hot with Raita or Chicken Curry or both.

Source : My Mom.

Spicy Chicken Curry

This is an authentic south indian dish.Its really simple,easy and quick way of preparing a spicy chicken curry.

Ingredients:
Chicken - 1 Whole Chicken
Onions - 2 (Medium Size) - Grind
Tomatoes - 3 (Medium Size) - Grind
Ginger-Garlic Paste - 1 tsp.
Red Chilli Powder - 2 tbsp.
Coriander/Dhania Powder - 2 to 3 tbsp.
Turmeric Powder - 1/4 tsp.
Salt - According to taste
Oil - 2 tbsp.
Cilantro/Coriander Leaves - Few (For Garnishing)
Curry Leaves - Few (For Garnishing)

Seasoning Ingredients:
Bay Leaves - 2
Cloves - 3
Cardamom - 3
Cinnamon Sticks  - 2

Grinding Ingredients:
Cinnamon Sticks - 2
Cardamom - 3
Cloves - 4
Black Peppercorns - One Handful
Coirander Seeds - 1 tsp.
Jeera/Cumin Seeds - 1 tbsp.
Fennel/Sombu Seeds - 1tbsp.
Rice - 1 tbsp.

Method:
Heat a pan and dry roast the grinding ingredients until nice aroma arises.Let it cool and grind them into a powder and keep it aside.
In a another pan or pressure cooker,add 2 tbsp. of oil and season it with a couple of bay leaves,cinnamon sticks,3 cloves and 3 cardamom and let it splutter.When it splutters add the onion paste and fry until transculent.Then add a teaspoon of ginger-garlic paste and fry till the raw smell goes away.Now add the tomato paste and mix it well.Let it cook for 5 mins.Then add turmeric powder,red chilli powder,
coriander/dhania powder and salt and stir it well.Let it cook for few mins.Add the chicken pieces and a cup of water and let it cook till the chicken turns white.Then add the roasted & grinded powder from the grinding ingredients and mix it well.Let it cook till the chicken is fully cooked.
If preparing in the pressure cooker let it cook for 2 whistles.When the steam goes down garnish the chicken curry with some cilantro/coriander leaves and curry leaves.Yummy chicken curry is ready.Serve it hot with plain rice,biryani,pulav,chappathi,roti,poori,idli,dosa,iddiyappam or appam.

Note:If the chicken curry is watery,turn on the stove and let the curry cook until its thickened.

Source : My Mother-in-law.