Sunday, 31 March 2013

Chicken with Assorted Vegetables



I love the idea of combining meat with vegetables but it is not something I do quite often. There is one recipe I had made long ago which used chicken and cauliflower in a tomato gravy...haven’t made it in a long time as hubby doesn’t have cauliflower...but will try it soon. This recipe uses assorted vegetables with boneless chicken breasts.
Ingredients

100 grams baby corn,
1 yellow bell pepper,
1 red bell pepper,
1 big onion,
½ a tomato,
100 grams boiled baby potatoes,
2 tbsp chopped garlic,
1 tbsp chopped ginger,
4 chopped green chillies,
3 tbsp oil,
Red chilli powder to taste,
1 tbsp powdered coriander,
250 gram boneless chicken breasts,
½ cup cream,
1 tbsp mint leaves paste,
1 tbsp chopped coriander leaves,
½ tsp garam masala powder,
1 tsp crushed black peppercorns,
1 large pinch kasoori methi,
1 tsp roasted and powdered cumin seeds,
Salt to taste,
Juice of half a lemon

Method

Chop the chicken into bite-sized pieces. Blanch the baby corn and chop into bite sized pieces. Chop the bell peppers, onion and tomato.

Heat oil in a pan and add the garlic and onion. Fry till it turns pink in colour, now add the tomato, red chilli powder, salt, coriander powder and fry till oil separates.



Add the chicken cubes and sauté for about 7 minutes. Next add the bell peppers, baby corn, potato, cream, ginger, coriander leaves, green chillies and mint leaf paste. Mix well and cook till done.

Sprinkle the garam masala powder, crushed peppercorns, kasoori methi and roasted cumin powder. Mix well and switch off the heat. Drizzle the lemon juice and serve with parathas or rotis.

Friday, 29 March 2013

Apple Potato and Dill Salad



Tried this wonderful salad for dinner last night. Was really surprised how good it tasted.

I am sending this recipe to the Soups & Salads Event hosted by Jayashree Mudaliar from Cooking Episodes and Arundati from Escapades. This is the first blogging event I am participating in :-)
 
Ingredients

5 small boiled potatoes,
2 peeled, cored apples,
One small red onion,
2 cups hung curd,
1 tbsp chopped pickled jalapenos,
1 tbsp sliced green olives,
1 tbsp sliced black olives,
Salt to taste,
Crushed black pepper to taste,
2 tbsp brine from the olives
2 boiled eggs,
1 ½ tsp chopped fresh dill leaves

Method

Dice the potatoes, apples, red onion and eggs. Mix the potatoes, apples, onions, jalapenos, green and black olives and dill leaves in a large salad bowl.



Add the hung curd, salt, pepper and brine. Mix well. Serve chilled in individual bowls topped with the boiled egg chunks.

Thursday, 28 March 2013

Bread and Raisin Pudding



The batch of rawa laddoos I made the other day got exhausted two days ago and I have been having no answer to my husband’s query ‘Aur meethe main kya?’ so I decided to make bread pudding today. Another reason was also that by error my father bought white bread, something we don’t use as we are used to brown bread, so I had to find some use for it.

Ingredients

6 slices of white bread,
A handful of raisins,
2 cups of milk,
½ cup brown sugar,
¼ cup white sugar,
1 tsp vanilla extract,
1 tsp powdered cinnamon,
3 eggs
2 tbsp butter cubes

Method

Decrust the bread slices and quarter them. Line the baking dish with the bread pieces. Sprinkle the raisins and the butter cubes.

Beat the eggs in a bowl. In a separate bowl beat the milk, brown sugar, white sugar, vanilla extract and cinnamon powder. Now combine it with the beaten eggs and beat till frothy.



Pour this over the bread slices ensuring all the bread pieces are soaked with the liquid. Preheat the oven for 10 minutes at 1900C. Bake the pudding at 1900C for 45 minutes. Serve warm or cold.

Wednesday, 27 March 2013

Macher Jhol



Macher Jhol this is the first time I have tried this typical Bengali fish curry from a recipe I found in Femina. I also have a Sanjeev Kapoor recipe of this which is a little different and uses potato too. I am sure  there are various variations of this recipe and I would love to try them out.

This is the recipe I followed.

Ingredients

6 pieces of catla fish (I used the head too if you are not using the head here you can use about 8 pieces),
1 medium chopped onion,
Salt to taste,
2 tbsp ginger garlic paste,
1 tsp turmeric powder,
4 tbsp mustard oil,
1 tsp kalonji or onion seeds,
4 tbsp tomato puree,
Red chilli powder to taste,
1 tsp cumin powder,
2 tsp fine coriander powder,
600 ml of water,
3 slit green chillies,
1 tbsp chopped coriander leaves

Method

Marinate the fish in salt, ginger-garlic paste, chopped onion and half the turmeric powder for about half an hour. You can use rohu too.

Heat the mustard oil and season with the onion seeds, then add the fish pieces and fry till golden brown in batches. Ensure you do not add the onion or they will burn. Keep the fish aside. In the same hot oil add the onion with the remaining marinade and fry till brown.



Next add the tomato puree, red chilli powder, coriander powder, remaining turmeric cumin seed powder and salt. Fry this for about 5 minutes. Then add the water and let it boil for 5 minutes. Add the fish pieces and green chillies let it cook on low heat for about 20-25 minutes. Garnish with chopped coriander leaves and serve with rice.

Saturday, 23 March 2013

Stuffed Brinjal



Some people I have seen are reluctant to share recipes, but thanks to the numerous food blogs and the internet, no recipe is a secret now.

Long back we would not use brinjals at home and I was keen on finding recipes with brinjal. A friend once mentioned chutney stuffed brinjals but was reluctant to share the recipe. Now I make many variations of this recipe.

Ingredients

6 small brinjals (I like to use the white and purple striped ones),
2 tbsp peanuts,
2 tbsp dry coconut bits,
1 tbsp black sesame seeds,
1.5 tbsp coriander seeds,
5-6 red chillies,
1 tsp black peppercorns,
1 tsp cumin seeds,
1 tsp fenugreek seeds,
15 curry leaves,
½ tsp turmeric powder,
A pinch of asafoetida,
1.5 tbsp of tamarind pulp,
½ tsp mustard seeds,
Salt to taste,
2 tbsp oil,
2-3 medium sized potatoes

Method

Peel and chop the potatoes into big chunks, if you are using them. I always use potatoes in this recipe either chopped or stuffed like the brinjals, as hubby doesn’t eat brinjals.

Make a cross on the brinjals from the bottom (not from the side of the stalk) keeping them whole.

Roast the peanuts, dry coconut, black sesame seeds, fenugreek seeds, coriander seeds, red chillies, pepper corns, cumin seeds and curry leaves one by one till aromatic. Grind to a fine paste once cool with the asafoetida and the turmeric powder. Mix in the tamarind pulp and the salt. Stuff the brinjals with this masala.



Heat the oil in a big pan and add the mustard seeds. When they crackle add the stuffed brinjals and the potatoes. Fry for about 5-7 minutes, turning occasionally. Now add the remaining masala and about 2 cups of water. Let it come to a boil. Lower the heat and cook till done.