AN EASY FISH PITTU RECIPE WITH COCONUT SCRAPS
INGREDIENT
FISH- 1/2 KG
ONION- 1, CHOPPED
GINGER- 1 INCH PIECE
GARLIC- 5-6 FLAKES
TURMERIC POWDER- 1 TABLESPOON
PEPPER POWDER- 1 TABLESPOON
OIL- 1/2 CUP
COCONUT SCRAP-1 CUP
LEMON JUICE- 2 TABLESPOONS
SALT
PREPARATION
CLEAN FISH
CUT IT INTO PIECES.
MARINATE IT WITH SALT AND TURMERIC POWDER.
HEAT OIL IN A PAN.
FRY ONION, GINGER- GARLIC PASTE TILL GOLDEN BROWN.
ADD COCONUT SCRAP AND SALT.
COOK IN LOW FLAME.
ADD FISH AND COOK WELL
WHEN COOLED ADD LEMON JUICE.
Saturday, 2 February 2013
FISH PITTU
FISH PITTU
INGREDIENTS
ONION-1; FINELY CHOPPED
GARLIC- 3 CLOVES; CHOPPED FINELY
GINGER- 1 INCH PIECE; CHOPPED FINELY
CHILLI POWDER- 1 TABLESPOON
TURMERIC POWDER- 1/2 TABLESPOON
PEPPER POWDER- 1 TABLESPOON
GARAM MASALA /ALL SPICES POWDER- 1 TABLESPOON
TUNA/ TILAPIA FILLETS/ SHARK MEAT- 4
CUMIN SEEDS- 1 TABLESPOON
CURRY LEAVES- 1 SPRIG
CLOVES-5
CARDAMOM- 4
OIL
SALT
PREPARATION
STEAM THE FISH FILLETS FOR 10 MINUTES.
COOL IT
SHRED THE MEAT
KEEP ASIDE.
HEAT OIL IN A KADAI OR WOK.
ADD CARDAMOM, CLOVES, CUMIN SEEDS, CURRY LEAVES
NOW ADD THE CHOPPED GINGER AND GARLIC
FRY UNTIL RAW SMELL GOES.
ADD CHOPPED ONION AND SALT
FRY UNTIL GOLDEN BROWN.
ADD SHREDDED FISH, TURMERIC POWDER AND SALT IF NEEDED.
WHEN IT BEGINS TO TURN BROWN , ADD CHILLI POWDER AND GARAM MASALA POWDER
IN THE END YOU CAN ALSO ADD FRESHLY GROUND GARLIC.
INGREDIENTS
ONION-1; FINELY CHOPPED
GARLIC- 3 CLOVES; CHOPPED FINELY
GINGER- 1 INCH PIECE; CHOPPED FINELY
CHILLI POWDER- 1 TABLESPOON
TURMERIC POWDER- 1/2 TABLESPOON
PEPPER POWDER- 1 TABLESPOON
GARAM MASALA /ALL SPICES POWDER- 1 TABLESPOON
TUNA/ TILAPIA FILLETS/ SHARK MEAT- 4
CUMIN SEEDS- 1 TABLESPOON
CURRY LEAVES- 1 SPRIG
CLOVES-5
CARDAMOM- 4
OIL
SALT
PREPARATION
STEAM THE FISH FILLETS FOR 10 MINUTES.
COOL IT
SHRED THE MEAT
KEEP ASIDE.
HEAT OIL IN A KADAI OR WOK.
ADD CARDAMOM, CLOVES, CUMIN SEEDS, CURRY LEAVES
NOW ADD THE CHOPPED GINGER AND GARLIC
FRY UNTIL RAW SMELL GOES.
ADD CHOPPED ONION AND SALT
FRY UNTIL GOLDEN BROWN.
ADD SHREDDED FISH, TURMERIC POWDER AND SALT IF NEEDED.
WHEN IT BEGINS TO TURN BROWN , ADD CHILLI POWDER AND GARAM MASALA POWDER
IN THE END YOU CAN ALSO ADD FRESHLY GROUND GARLIC.
CHICKEN RASAM- SPICY INDIAN CHICKEN SOUP
CHICKEN RASAM- SPICY INDIAN CHICKEN SOUP
INGREDIENTS
CHICKEN- 250 G, preferably bony pieces
SHALLOTS- 15
TOMATO-1
CHILLY POWDER- 1/2 TABLESPOON
TURMERIC POWDER- 1 TABLESPOON
FOR RASAM POWDER
GINGER- 1/2 INCH PIECE
GARLIC- 5
SHALLOTS- 4
RED CHILLIES- 2
FENNEL SEEDS- 1/2 TABLESPOON
CUMIN SEEDS- 1 TABLESPOON
PEPPER- 1 TABLESPOON
CORIANDER POWDER- 1 TABLESPOON
GRIND WELL IN A MIXER.
CORIANDER LEAVES
MUSTARD - 1 TABLESPOON
CURRY LEAVES- 1 SPRIG
OIL
PREPARATION
CLEAN THE CHICKEN
COOK IT IN A PRESSURE COOKER WITH CHOPPED SHALLOTS, TOMATO , CHILLY POWDER, TURMERIC POWDER AND SALT.ADD 4-5 CUPS OF WATER.
COOK TILL 3-4 WHISTLES COME.
HEAT A KADAI
ADD OIL
SPLUTTER MUSTARD
ADD CURRY LEAVES.
NOW ADD GRIND MIXTURE
SAUTE WELL
WHEN RAW SMELL GOES ADD COOKED CHICKEN WITH WATER
ALLOW TO BOIL
GARNISH WITH CORIANDER LEAVES.
SERVE HOT.
INGREDIENTS
CHICKEN- 250 G, preferably bony pieces
SHALLOTS- 15
TOMATO-1
CHILLY POWDER- 1/2 TABLESPOON
TURMERIC POWDER- 1 TABLESPOON
FOR RASAM POWDER
GINGER- 1/2 INCH PIECE
GARLIC- 5
SHALLOTS- 4
RED CHILLIES- 2
FENNEL SEEDS- 1/2 TABLESPOON
CUMIN SEEDS- 1 TABLESPOON
PEPPER- 1 TABLESPOON
CORIANDER POWDER- 1 TABLESPOON
GRIND WELL IN A MIXER.
CORIANDER LEAVES
MUSTARD - 1 TABLESPOON
CURRY LEAVES- 1 SPRIG
OIL
PREPARATION
CLEAN THE CHICKEN
COOK IT IN A PRESSURE COOKER WITH CHOPPED SHALLOTS, TOMATO , CHILLY POWDER, TURMERIC POWDER AND SALT.ADD 4-5 CUPS OF WATER.
COOK TILL 3-4 WHISTLES COME.
HEAT A KADAI
ADD OIL
SPLUTTER MUSTARD
ADD CURRY LEAVES.
NOW ADD GRIND MIXTURE
SAUTE WELL
WHEN RAW SMELL GOES ADD COOKED CHICKEN WITH WATER
ALLOW TO BOIL
GARNISH WITH CORIANDER LEAVES.
SERVE HOT.
SIMPLE EGG PARATHA
SIMPLE EGG PARATHA
INGREDIENTS
MAIDA/ ALL PURPOSE FLOUR OR ATTA/ WHEAT FLOUR- 1/2 KG
SALT
EGG- 1 FOR EACH PARATHA
PEPPER POWDER- 1 TABLESPOON
GHEE- 1 CUP
PREPARATION
MIX FLOUR, SALT AND GHEE WITH LITTLE WATER.
KNEAD WELL INTO SMOOTH DOUGH.
MAKE MEDIUM BALLS FROM DOUGH.
ROLL INTO PARATHAS.
FRY BOTH SIDES WITH GHEE.
POUR 1 EGG ON TOP OF ONE PARATHA.
ADD SALT
MIX WELL WITH A SPOON.
NOW SPRINKLE SOME PEPPER POWDER.
REPEAT WITH OTHER PARATHAS.
INGREDIENTS
MAIDA/ ALL PURPOSE FLOUR OR ATTA/ WHEAT FLOUR- 1/2 KG
SALT
EGG- 1 FOR EACH PARATHA
PEPPER POWDER- 1 TABLESPOON
GHEE- 1 CUP
PREPARATION
MIX FLOUR, SALT AND GHEE WITH LITTLE WATER.
KNEAD WELL INTO SMOOTH DOUGH.
MAKE MEDIUM BALLS FROM DOUGH.
ROLL INTO PARATHAS.
FRY BOTH SIDES WITH GHEE.
POUR 1 EGG ON TOP OF ONE PARATHA.
ADD SALT
MIX WELL WITH A SPOON.
NOW SPRINKLE SOME PEPPER POWDER.
REPEAT WITH OTHER PARATHAS.
Sunday, 27 January 2013
AN EASY PASTA/ MACARONI RECIPE FOR KIDS
AN EASY PASTA/ MACARONI RECIPE FOR KIDS
INGREDIENTS
PASTA- 1/2 - 1 CUP
CUMIN SEEDS- 1/2 TABLESPOON
CURRY LEAVES- 1 SPRIG
TURMERIC POWDER- A PINCH
CARROT- 1
FRENCH BEANS- 100 G
GREEN PEAS- 1/2 CUP
CAPSICUM- 1/2 - 1
GREEN CHILLIES- 1-2
ONION-1
OIL
SALT
PREPARATION
COOK PASTA IN BOILING WATER
DRAIN WATER AND KEEP ASIDE
NOW TAKE A WOK
HEAT 2 TABLESPOONS OF OIL
SPLUTTER CUMIN SEEDS
ADD CURRY LEAVES
NOW ADD CHOPPED VEGETABLES AND PASTA, TURMERIC POWDER AND SALT
STIRR WELL
YOU CAN ADD 1/4 - 1/2 CUP WATER
COOK WITH LID CLOSED AND OCCASIONAL STIRRING
WHEN VEGETABLES ARE COOKED, REMOVE FROM FLAME.
INGREDIENTS
PASTA- 1/2 - 1 CUP
CUMIN SEEDS- 1/2 TABLESPOON
CURRY LEAVES- 1 SPRIG
TURMERIC POWDER- A PINCH
CARROT- 1
FRENCH BEANS- 100 G
GREEN PEAS- 1/2 CUP
CAPSICUM- 1/2 - 1
GREEN CHILLIES- 1-2
ONION-1
OIL
SALT
PREPARATION
COOK PASTA IN BOILING WATER
DRAIN WATER AND KEEP ASIDE
NOW TAKE A WOK
HEAT 2 TABLESPOONS OF OIL
SPLUTTER CUMIN SEEDS
ADD CURRY LEAVES
NOW ADD CHOPPED VEGETABLES AND PASTA, TURMERIC POWDER AND SALT
STIRR WELL
YOU CAN ADD 1/4 - 1/2 CUP WATER
COOK WITH LID CLOSED AND OCCASIONAL STIRRING
WHEN VEGETABLES ARE COOKED, REMOVE FROM FLAME.
MIXED FRIED RICE WITH OYSTER SAUCE
MIXED FRIED RICE WITH OYSTER SAUCE
INGREDIENTS
FOR RICE
BASMATI RICE - 1 KG/ 2 CUPS
PUT RICE IN WATER FOR 1 HOUR
DRAIN TILL ALL WATER GOES PREFERABLY FOR 1/2 TO 1 HOUR
FOR MASALA
CARROT-1 CHOPPED LENGTHWISE
FRENCH BEANS -1/2 CUP; CHOPPED BY SIDE
GREEN PEAS- 1/2 CUP
CAPSICUM -1 CHOPPED
ONION-1 CHOPPED
EGGS -2
SPRING ONION- CHOPPED; 1/4 CUP
SWEET CORN-1/ 4 CUP(OPTIONAL)
CABBAGE, CAULIFLOWER- CHOPPED(OPTIONAL)
GREEN CHILLIES-5 CHOPPED
OYSTER SAUCE- 1 TABLESPOON
TOMATO SAUCE- 1 TABLESPOON
CHILLY SAUCE- 1 TABLESPOON
BLACK PEPPER POWDER-1 TABLESPOON
CHICKEN STOCK- CUBE-1
GHEE- 1/2 CUP
SPICES
CINNAMON STICK-1
BAY LEAVES-3
CLOVES-4
PEPPER-4
CUMIN SEEDS- A PINCH
CHICKEN - 250 GM
PRAWNS- 100 GMS
SALT
WATER-4 CUPS
PREPARATION
COOK THE CHICKEN AND PRAWNS IN PRESSURE COOKER WITH TURMERIC POWDER A PINCH, BLACK PEPPER POWDER A PINCH, AND SALT
LET 3 WHISTLES COME
TAKE A PAN .ADD 1 TABLESPOON GHEE
FRY EACH VEGETABLES SEPARATELY FOR 2 MINUTES
YOU CAN ADD A LITTLE SALT AND PEPPER POWDER TO IT
BEAT AND FRY EGG
TAKE A LARGE VESSEL
POUR 3 TABLESPOONS OF GHEE
FRY THE SPICES
THEN ADD RICE AND FRY IT WELL
WHEN RICE GETS FRIED , ADD FRIED VEGETABLES, FRY FOR 1 MINUTE
ADD 4 CUPS WATER
ADD SAUCES, BLACK PEPPER POWDER,SALT, CHICKEN STOCK, CHICKEN , PRAWNS AND EGG
COOK TILL WATER DISAPPEARS IN LOW FLAME
SERVE WITH SALAD AND SAUCE
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