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Showing posts from April, 2012

Chicken chatpat

Here is my version of chicken chatpat - A spicy chicken curry with a zing.

I have amchur powder sitting on my kitchen counter. I want to use that ingredient and this dish came to my mind.

The amchur powder and the lemon juice gives a distinct tangy flavor to the dish. This dish on a whole is party in the mouth with different notes of tastes dancing on your tongue. Well the best way to know the taste is to try it yourself :)..What are you waiting for??

Chapathi

I have my own definition for chapathi. For me, chapathis are made using the folding technique where as just rolled out discs are rotis. I might be right or wrong. At the end of the day all that matters is the taste :). Below I am posting my version of "chapathi".

Try to use fresh flour as the more the flour sits in you kitchen the more it looses its gluten and sticky tendency and you will end up with dry chapatis.

Chole Masala/Chana Masala

Today I am making Chole or Chana Masala which is a popular dish in Punjab region of India.

Chole masala is a spicy gravy dish with a citrus note which comes from the amchur powder. This dish goes well with any kind of Indian bread items. It is fairly easy to make and does not take much time to prepare.

Panasa tonalu

Panasa tonalu is a traditional sweet dish form the place I came from. I have known this dish from the time when my mom's grandmother used to make this for summer holidays for all of us kids to munch on..This dish brings back a lot of childhood memories with my great grandmother.

I just wanted to post this recipe as most of our traditional recipes are diminishing these days in the name of diets and other factors. These are dishes I grew up on and I wish future generations will get to know atleast some of our delicacies which I ate growing up.

This is a little time consuming recipe yet worth all the effort at the end. Give it a try!!

Kung Pao Chicken

Today I attempted to make a popular and classic Chinese dish - Kung Pao Chicken. A little history lesson here... Kung pao chicken is a classic dish in Szechuan cuisine, traditionally made with chicken, dried chillies and peanuts - originating in the Sichuan Province of central-western China.

This dish is easy and simple to make. Making this at home is way better than a take out or ordering at the restaurant. Try it in your kitchen, play with the ingredients and you will for sure agree with me..

Last but not least, my husband only had one word after he tasted it..WOW!!!! Give it a try guys :)

Potato Bajji/Potato Poppers

I made some mirchi bajji this weekend and I had left over batter. So I decided to make some potato bajjis. Other good options to make bajjis with this batter will be whole sprigs of curry leaves, pan leaves, raw banana slices etc. Some time soon I will try to post curry leaf bajjis which my mom used to make all the time.

For now I only had potatoes on hand and went that route. Below is the simple recipe for a quick snack.

Egg Puff

Egg puffs are one of my all time favorite snacks next to mirchi bajjis. Thinking of this snack brings back lot of memories from my college days. In India this tasty treat used to be available only in Bakeries or super markets.

If you have a oven at home making this mouth watering snack is a breeze.The process goes like this..

Pavlova

Here I am making Pavlova -  Australian & New Zealand national dessert.  I have friends come over for this weekend and this was a big hit.

Well I never heard of this dessert till late last week. I thought of making creme brulee which calls for egg yolks and I was clue less about what to do with the egg whites. I started browsing and this recipe caught my eye on Joyofbaking.com. So I decided to make this dessert. I have to admit that I was little bit scared to make this as I am not good at baking. But to my surprise this turned out awfully good. 

Eating this cake is like eating air.  You do not need flour for this cake..Yes, you read it right...No Flour!! This will be on my list of regular desserts as this one below is FINGER LICKING GOOD!!!!!!


Ravva Laddu/Semolina Laddu

When I think of authentic and simple Andhra sweets one thing that comes to my mind is Ravva Laddu. This sweet delicacy can be made with minimal ingredients on hand and in no time.

These laddus are soo yummy and will just melt in your mouth. The recipe below makes 12 laddus if there is no one on your side eating away the mixture while you are making the laddus (Well I am talking about my hubby dear Jajajaja).

Give it a try..


Tandoori Chicken

Tandoori chicken needs no introduction. This is the first and foremost dish I learned to make after I came to states.  Traditionally tandoori chicken is made in clay oven,  but you don't need to build a clay oven to still get great tasting Tandoori Chicken -your over or charcoal grill or regular grill will work just fine. The chicken must cook just until the center is warm enough and the outside should crisp and seal in the juice.  If you are planning for a party or get together the recipe below will be for sure a home run..Enjoy!!


Mint sauce

Simple mint sauce recipe to go with any tandoori item or Indian savory snacks like samosas, puffs etc..

Paneer Butter Masala

Ingredients
250 gms paneer or 1/2 pound of firm Tofu
2 big onions (sliced)
1 green chilli 
1 tbsp ginger-garlic paste
1 tbsp red chilli powder
2 big tomatoes (pureed)
16 whole cashews 
3 tbsp milk
1/2 tsp coriander powder
1/4 tsp of turmeric powder
1/2 tsp kasuri methi (dry fenugreek leaves)
1 tsp garam masala powder
salt to taste
3 tbsp butter + 1 tbsp butter
2 tbsp fresh cream or heavy whipping cream
Pinch of orange food color (Optional) 

Thai basil Fried rice with Chicken

Yet another thai favorite made up my wonders list. Thai fried rice taste the best when the rice is one day old. So if you have any left over rice in the freezer this dish is worth trying.

My hubby dear is a big, bigger and biggest fan of any kind of fried rice and when it comes to Thai basil fried rice, he loves this dish as much as he love our biryani. So this dish I am making it for him today. Thai basil fried rice with chicken for hubby dear and the recipe for you guys.

Kobbari Annam / Coconut Rice

Ingredients 5 cups Basmathi rice
2 tbsp oil
2 tbsp + 2 tbsp Butter or ghee
handful of cashews (Optional)
10 Green Chillies
1 Onion sliced thin length wise
1 tbsp ginger garlic paste
1 tbsp red chilli powder (adjust for your spice level)
7 1/2 cups of water
1 can(13.5 oz or 400ml) coconut milk
 3 to 4 tbsp dry coconut powder
1/2 tbsp garam masala
For Tempering 2 tsp Cumin seeds
5 star anise broken into pieces (Anasapuvu)
1 tsp nutmeg powder (Jajikaya)
6 small barks of Mace (Javetri)
4 cardamom pods crushed
6 cloves(Lavangam)
2 inch cinnamon stick
5 Dried Bay leaves
1 tsp Shaijeera(black cumin)
1 tsp turmeric
Method In a bowl mix the water and coconut milk and keep aside.
Heat 2 tbsp of butter in a thick bottomed sauce pan. Add the rice and toast the rice till light golden brown color. Do not stir the rice as that will break the rice grains.
We do not want the broken rice grains. So, to toast the rice evenly, toss it gently or just shake the pan holding the pan handle. This step …

Fruit Custard

There is nothing much easier than making a custard for dessert. If planning for a party this is one recipe that can be made ahead and stored in the refrigerator. All you have you do on the day of is chop up some fruits and serve.
Ingredients For Custard 500 ml or 17 oz Milk (around 2 cups and 2 tbsp)
2 tbsp store bought custard powder (I used mango flavor)
4 tbsp Sugar
pinch of elaichi or cardamom powder(Optional)
For Garnish Assortment of fruits.(Apples, banana, strawberry, grapes, raspberry, orange segments, Pineapple, Dates etc..)
Method Take 1/4 cup of milk and add the custard powder and elaichi powder. Mix well to form a thick paste without any lumps. Set aside.
In a sauce pan add rest of the milk and sugar. Bring it to a boil. Add in the paste stirring vigorously not to form any lumps. Cook for 2 to 3 minutes and turn off the stove. Do not stop stirring as we do not want any lumps in the custard. Transfer to a bowl, let it cool and put it in the refrigerator atleast for 2 to 3…

Mutton Kolhapuri

Today I made lip smacking, spicy Mutton curry, Kolhapuri style. By spicy I am no kidding. It is as hot as the color of the gravy. People who cannot or do not eat spicy food do not try this one as there is nothing like skimping on the spice for this particular curry.
Even though the curry is super spicy, the rich flavors of dish will still come through. I served this dish with coconut rice (Kobbari annam) which I will be updating shortly. Meat and hot food lovers, give it a try and I can guarantee that this dish is worth trying..
Ingredients 2 lbs Mutton
4 tbsp oil
1 onion chopped
2 tomatoes pureed
salt per taste
1/2 cup chopped cilantro 
1 tsp of turmeric
6 cups water
1/4 tsp garam masala (Optional)
For Masala 2 tsp cumin seeds
4 tsp coriander seeds
12 red chillies
4 tbsp dry coconut powder
2 tsp sesame seeds
1 tsp ground black pepper
1 tbsp Kashmiri red chilli powder or Paprika (for color. Do not use hot chilli powder instead)
1/2 tsp cloves
2 inch cinnamon stick
4 cardamom (I…

Simple Snack - Baked Corn on the Cob

As the title say, this is really a simple snack to make. Do not laugh at what I am posting today :).
When I first came to US, the stove I had in my apartment was electric. I tried to roast the corn on the cob on the stove like my mom used to do back in India and it tasted really bad.
So this is for people like me who might be wondering how to roast a corn on the cob. It is quick, pretty easy and tastes awfully good.
Ingredients 4 corn on the cob
couple of table spoons of melted butter
pinch of salt (if using unsalted butter)
Method Preheat the oven to 400F.
Husk the corn. Take aluminum foil and cut four sheets, each sheet little bigger than the corn and 4 times wider than the corn as we will be rolling the corn in the aluminum foil sheet.
Now place one corn cob in the center of one sheet, brush with butter and sprinkle the salt.
 Roll the foil like you roll a candy as shown below.
Now line the corn in the oven seam side up.
Let them bake for 30 minutes and voila corn on the cob is…

Naan/Indian flat bread

Anything home made tastes better than a restaurant or store bought food. I am sure most of you will agree with me on that.Today I tried making naan in my kitchen. They came out really really well and every minute I spent in making this is well worth it :).
For who does not know what a naan is ...Naan is a flat bread baked in clay ovens or tandoor ovens. Well most of us does not have clay ovens at home ..but don't worry naan can be made in over or even in a skillet. I have explained both versions.
Below is the basic recipe for naan and you can dress it up in whatever way you like.
Ingredients 2 cups all purpose flour
1/2 cup luke warm water
2 tbsp oil
2 1/2 tbsp yogurt
1 tsp salt
1 tsp sugar or 1 tsp honey
1 tsp Yeast
1/4 tsp baking soda
Melted butter for brushing the naan
1/4th to 1/2 cup flour for dusting
Method  Dissolve the sugar in luke warm water. Add the yeast to the sugar water and keep aside for couple of minutes. After couple of minutes you will see foam forming on the t…

Potato curry - 1

This is a simple potato gravy curry that goes well with poori or chapathi or Naan. Really simple to make and tastes really good.
This dish I learned from my mother-in-law. She is a pure vegetarian and she cooks some awfully good vegetarian dishes and sweet delicacies. Of all I love her mysore pak even though I am not a big fan of sweets. That is how good she makes mysore pak. Well I think I am going off track here ..
Back to this recipe, the first time I ate this curry with poori I was surprised how tasty it was from very minimal ingredients. From then this is/was my side dish whenever I make poori at home :).
Ingredients 2 big potatoes peeled and cubed to small pieces
2 green chillies
1 medium onion
1/2 tbsp ginger garlic paste
1/2 tbsp red chilli powder (as for your spice level)
1 tsp garam masala
1 tsp coriander powder
1/4 tsp nutmeg powder
1 tbsp besan flour
2 to 3 tbsp milk or water
2 tbsp oil
For Tempering 1 tbsp oil
1 red chilli
1 tsp mustard seeds
1 tsp urad dal
1 tap chana…

Raw Mango chutney/Pachi mamidi pachadi

Raw mango chutney is very tasty, quick to make. In Andhra Pradesh this chutney is made in the  early summer season and is made with tender raw mangoes. While I was in India, there is not even one summer that passed by without eating this chutney. While I was doing my regular grocery shopping this weekend I found these firm raw green mangoes at my Indian store. I immediately grabbed one and here is what I did with that. Gosh!! my kitchen smell awfully good today ..ooo lala..
Before you make the chutney eat a small of piece of mango and make sure it is not sweet. If it is sweet do not make the chutney. If it is kind of more on tangier side and little sweet then add a tsp of lemon juice to get the correct taste. What are you waiting for..Go ahead, try it and let me know :)..  Ingredients 1 small raw(green) mango 1 tbsp red chilli powder (adjust per spice level) 1 big clove of garlic salt to taste For Tempering 1 tbsp oil
1 red chilli
1 tsp mustard seeds
1 tsp urad dal
1 tap cha…

Achari Ghost / Achari mutton

One more Awadhi dish on its way :). Achari mutton is an Indian dish whose roots can be traced to Awadh in Uttar Pradesh. Awadhi cuisine is greatly influenced by Mughal cooking techniques and famous for Nawabi foods. Enough of the history lesson here :)...
Well, for people who might be wondering, Achari means pickled. Achari mutton is well known for its spicy and tangy flavor. It is quick and easy to make if you have the right ingredients on hand.
There are lot of Achari masalas available in market these days but I prefer to make everything from scratch as much as possible. If you prefer to buy store bought masala use like half packet (4 to 5 tbsp) for the below recipe but I suggest you to make everything from scratch for the best flavor.
Ingredients For Paste 1 tsp Kalonji (onions seeds)
1 tsp Chironji or 5 almonds
1 tsp cumin seeds
1/2 tsp methi seeds
1 tsp Fennel seeds
1 tsp Dill Seeds
1 tsp mustard seeds
For Curry 2 lbs Goat/Lamb
1 medium onion chopped real fine
1 small tomato cho…