Everybody knows the importance of having a good breakfast, since its the meal after a break of more than 6 hours. But many of us forget about it and just go about our morning routine with just the morning jolt of coffee.
A good breakfast will keep you energetic and make your day much better. Some things to remember for your morning.
An egg in the morning is good and for those on a diet plan eating one in the morning, will help you eat at least 100 calories during the day.
Drink your hot beverage after you've had a drink of water in the morning.
Keep a banana or apple or some cut fruits or something easily accessible as you are going about your morning routine of getting kids ready and their lunch bags.
Try to have your breakfast within an hour of waking up. I try to keep some cut fruits next to me while I go about my morning chores. This keeps my hunger in check and I can easily decide my morning breakfast.
Its okay to eat a fruit along with our Indian breakfast. I prefer to eat the fruit before the meal so that I eat less calories during each meal.
The easiest breakfast that I love is :-
crispy plain toasted whole grain or wheat bread - 2 slices
Cut banana
Crunchy peanut butter.
Spread peanut butter on warm bread, place the cut banana inside and eat it. Its a complete breakfast and you wont need to eat anything for at least 3 hours after that (depending on your activities).
If you wish you can either drink a glass of fresh juice or eat a fruit. I prefer to eat fruit rather than drink juice.
Remember a goo start in the morning is very important and that will keep all systems in check too.
Happy tummy provides happy face too... Its like when we say "the baby looks happy when tummy is full". Its the same concept for adults too. Don't miss your breakfast it ain't worth it...
Friday, May 31, 2013
Thursday, May 30, 2013
Healthy weight...
Struggling with weight is a problem for many. Most of us would have tried diets, gym memberships, crash diets and so on...
With back problems my physical activities are very much restricted and I have been gaining weight inspite of being careful about what I consume.
So a good friend and I started to look up ways to detox and start to lose weight like get a head start to it. Last week we came upon the GMdiet which seemed a bit easy to follow. But it was no walk in the park. Felt hungry more and a couple of times we had to eat regular food. By the fourth day atleast hunger was less and now the hunger pangs are much less.
So now started to work on a way to make sure i eat healthy, but reduce the amount of calorie intake.
Its a fact known that 3500 calories = 1 lb. There are quite a few apps that help plan and calculate calories for the day.
One of the best apps i like is "loseit". I planned my target food intake to be within 1000 cal per day.
First I had to make sure my daily intake does contain the daily requirement of nutrients that I need.
Morning:-
A big glass of warm water
Coffee or tea with milk - (small cup)
or a glass of 2% milk
Breakfast - a whole egg
- small orange
- 1 slice of whole wheat toast (no butter) with a tbspn of peanutbutter
or
1cup of any fruit of choice
and an apple
Atleast 20 oz/ 600 ml of water
Mid morn - green tea or black tea (caffeine free)
mixed nuts -a few just to take d edge of the hunger if needed
Another 20 oz of water before lunch
10 almonds, 2 tbsp of sunflower seeds or flax seeds, 10 pistas, 10 raisins (mix and keep)
Lunch -
eat a few pieces of ur favorite fruit first
Mixed green salad (use dark green ones) or
steamed veggies or stir fried veggies (use minimal oil, use seasoning but not too much of anything just enough to flavor your meal)
Use a small spoon or fork to eat.
may be add a whole wheat roti/ tortilla or half a cup of cooked rice (cook the rice on cook top and strain the water out) reduces the starch intake.
if vegetarian - add a small cup of lentil soup or dhal to ur diet
if non-vegetarian - add half a cup of grilled chicken or 4-6 oz of tilapia or salmon grilled or broiled or steamed
20 oz of water
Evening -
1 cup of coffee or tea or even a good cup of milk
some snack of choice
Dinner -
20 oz of water
something light but filling
i prefer to stick to indian dinner because thats when everybody is at home and eat together
2 dosas without oil
chutney or sambar( no coconut chutney)
3 idlis
2 rotis with any side dish of choice.(no potatoes, no cream, no heavy gravies)
you should tweak your dinner quantity and choice of dinner by making sure that you have it at least 3 hours before bedtime.
one hour before bedtime drink another 20oz of water.
I am gonna keep making lists of meal options that I create and along with recipes too..
Hoping to stick to it, get healthy and lose weight.
With back problems my physical activities are very much restricted and I have been gaining weight inspite of being careful about what I consume.
So a good friend and I started to look up ways to detox and start to lose weight like get a head start to it. Last week we came upon the GMdiet which seemed a bit easy to follow. But it was no walk in the park. Felt hungry more and a couple of times we had to eat regular food. By the fourth day atleast hunger was less and now the hunger pangs are much less.
So now started to work on a way to make sure i eat healthy, but reduce the amount of calorie intake.
Its a fact known that 3500 calories = 1 lb. There are quite a few apps that help plan and calculate calories for the day.
One of the best apps i like is "loseit". I planned my target food intake to be within 1000 cal per day.
First I had to make sure my daily intake does contain the daily requirement of nutrients that I need.
Morning:-
A big glass of warm water
Coffee or tea with milk - (small cup)
or a glass of 2% milk
Breakfast - a whole egg
- small orange
- 1 slice of whole wheat toast (no butter) with a tbspn of peanutbutter
or
1cup of any fruit of choice
and an apple
Atleast 20 oz/ 600 ml of water
Mid morn - green tea or black tea (caffeine free)
mixed nuts -a few just to take d edge of the hunger if needed
Another 20 oz of water before lunch
10 almonds, 2 tbsp of sunflower seeds or flax seeds, 10 pistas, 10 raisins (mix and keep)
Lunch -
eat a few pieces of ur favorite fruit first
Mixed green salad (use dark green ones) or
steamed veggies or stir fried veggies (use minimal oil, use seasoning but not too much of anything just enough to flavor your meal)
Use a small spoon or fork to eat.
may be add a whole wheat roti/ tortilla or half a cup of cooked rice (cook the rice on cook top and strain the water out) reduces the starch intake.
if vegetarian - add a small cup of lentil soup or dhal to ur diet
if non-vegetarian - add half a cup of grilled chicken or 4-6 oz of tilapia or salmon grilled or broiled or steamed
20 oz of water
Evening -
1 cup of coffee or tea or even a good cup of milk
some snack of choice
Dinner -
20 oz of water
something light but filling
i prefer to stick to indian dinner because thats when everybody is at home and eat together
2 dosas without oil
chutney or sambar( no coconut chutney)
3 idlis
2 rotis with any side dish of choice.(no potatoes, no cream, no heavy gravies)
you should tweak your dinner quantity and choice of dinner by making sure that you have it at least 3 hours before bedtime.
one hour before bedtime drink another 20oz of water.
I am gonna keep making lists of meal options that I create and along with recipes too..
Hoping to stick to it, get healthy and lose weight.
Wednesday, October 24, 2012
Paneer Spicy Curry
Paneer, is one of the ingredients that is easy to work with in order to try and create different combinations and flavors. If done correctly it can absorb whatever flavor we put it in. This dish is one such dish where I just did what came to my mind. Some methods are tedious and some are way too easy. This particular dish is not at all difficult and all you need is the ingredients.
Ingredients:-
Paneer - cubed 2 cups
Kasoori methi - 1/2 tsp
Ajwain - 2 pinch not more
Onion - 1 big cubed
Tomatoes - 5 nos cut into cubes
Green chilies - 3 nos
Ginger garlic paste - 1 tbsp
Chaat masala - 1/2 tsp
Garam masala - 1/2 tsp
Chili powder - 1.5 tsp
Coriander powder - 1 tsp
Cumin seeds - 1/2 tsp
Shah jeera - 1/2 tsp
Cashew - 15nos (soaked and ground to a fine paste)
or
White sesame seeds - 4 tbsp (ground to a fine paste)
or
whipping cream regular - 1/4 cup
Method:-
1. Its optional to fry the paneer in a little oil.
2. In a non stick kadai, pour oil and when hot add the ingredients in this order
kasoori methi
ajwain
cumin seeds
shah jeera
and roast on low heat for a few seconds
3. Add the cubed onions and brown it
4. Now add the ginger garlic paste and fry till the raw smell is gone
5. Followed by chili powder, coriander powder and garam masala and half a cup of water. Wait for the raw smell to go.
6. Add the tomatoes and salt and let it cook completely, if needed add a little water.
7. Once the gravy is cooked well, cool it and then grind it in the mixie or you can grind it hot in the food processor.
8. It can be either fine or coarsely ground depending on how you like it.
9. Pour back the gravy in the kadai and bring it to a boil till the oil separates.
10. Pour the cream or ground cashew or ground sesame seeds and a little bit water depending on the consistency of the gravy required.
11. Reduce the heat and check the salt. Once the gravy is done add the cubed or fried paneer and let it simmer for 5 to 10 mins.
12. Garnish with cilantro and enjoy hot paneer curry with rotis, puris, parattas or even rice.
Hot and yummy paneer curry ready to calm your palate....
Ingredients:-
Paneer - cubed 2 cups
Kasoori methi - 1/2 tsp
Ajwain - 2 pinch not more
Onion - 1 big cubed
Tomatoes - 5 nos cut into cubes
Green chilies - 3 nos
Ginger garlic paste - 1 tbsp
Chaat masala - 1/2 tsp
Garam masala - 1/2 tsp
Chili powder - 1.5 tsp
Coriander powder - 1 tsp
Cumin seeds - 1/2 tsp
Shah jeera - 1/2 tsp
Cashew - 15nos (soaked and ground to a fine paste)
or
White sesame seeds - 4 tbsp (ground to a fine paste)
or
whipping cream regular - 1/4 cup
Method:-
1. Its optional to fry the paneer in a little oil.
2. In a non stick kadai, pour oil and when hot add the ingredients in this order
kasoori methi
ajwain
cumin seeds
shah jeera
and roast on low heat for a few seconds
3. Add the cubed onions and brown it
4. Now add the ginger garlic paste and fry till the raw smell is gone
5. Followed by chili powder, coriander powder and garam masala and half a cup of water. Wait for the raw smell to go.
6. Add the tomatoes and salt and let it cook completely, if needed add a little water.
7. Once the gravy is cooked well, cool it and then grind it in the mixie or you can grind it hot in the food processor.
8. It can be either fine or coarsely ground depending on how you like it.
9. Pour back the gravy in the kadai and bring it to a boil till the oil separates.
10. Pour the cream or ground cashew or ground sesame seeds and a little bit water depending on the consistency of the gravy required.
11. Reduce the heat and check the salt. Once the gravy is done add the cubed or fried paneer and let it simmer for 5 to 10 mins.
12. Garnish with cilantro and enjoy hot paneer curry with rotis, puris, parattas or even rice.
Hot and yummy paneer curry ready to calm your palate....
Veggie Fried Rice Quick N Easy...
Vegetable
fried rice is a big time favorite in our house and I am sure its a hit
in most houses. Each time I make it, there is always something different
I try to bring in a little different flavor into it. And boy, did it
turn out great today!! I just couldn’t stop myself from writing it up
today...
So here it goes,
Ingredients
Green beans - chopped 1cup
Carrot - chopped 1 cup
Scallions - 3 chopped fine
Green Bell pepper - sliced thin 1 cup
Green chilies - 3 nos chopped
White or yellow onion - 1 sliced thin
(make sure u separate them by hand after slicing)
Ginger - grated or sliced thin 1 tbsp
Basmati rice - 2 cups of raw rice
Red chili flakes - ½ tsp
Soya sauce - ½ tsp
Hoisin sauce - ½ tsp (optional)
Method:-
1. Wash and cook the 2 cups of rice with 4 cups of water, salt and a few pepper corns and a few drops of oil. Remove to a big plate and let it cool immediately after its cooked completely. Over cooking will break the rice.
2. Steam cook the beans and carrot with a few drops of water and salt, do not over cook it.If you like to retain the crunch of the vegetables remove it when its ¾th done. It will get almost done in the heat that it retains.
3. In a wok, heat oil and when hot add the ginger and green chilies and fry for a few seconds.
4. Add the cooked beans and carrot followed by soy sauce, hoisin sauce, chili flakes and a few drops of water. Very very little water as it will help the sauces to get incorporated into the veggies and not get burnt.
5. Remove the wok from the stove.
6. Start mixing the cooled rice to the veggies slowly and by folding them very gently to avoid breaking the rice. Remember that the rice has to be cool before you start mixing them.
7. Now add the sliced bell pepper, onion and scallions and mix well but gently.
8. You can heat the mixed rice in the stove top or microwave and enjoy.
Don’t worry about mixing the raw onions and bell peppers, the warmth of the mixed rice and heating it before serving is all that it needs. The mix of flavors for this is wonderful and the aroma will make even the pickiest eater at your table to try it. Serve it with your favorite side dish and voila its even the perfect main rice course for a get together or even a party!!
Have a wonderful meal..... You will love it!!!
So here it goes,
Ingredients
Green beans - chopped 1cup
Carrot - chopped 1 cup
Scallions - 3 chopped fine
Green Bell pepper - sliced thin 1 cup
Green chilies - 3 nos chopped
White or yellow onion - 1 sliced thin
(make sure u separate them by hand after slicing)
Ginger - grated or sliced thin 1 tbsp
Basmati rice - 2 cups of raw rice
Red chili flakes - ½ tsp
Soya sauce - ½ tsp
Hoisin sauce - ½ tsp (optional)
Method:-
1. Wash and cook the 2 cups of rice with 4 cups of water, salt and a few pepper corns and a few drops of oil. Remove to a big plate and let it cool immediately after its cooked completely. Over cooking will break the rice.
2. Steam cook the beans and carrot with a few drops of water and salt, do not over cook it.If you like to retain the crunch of the vegetables remove it when its ¾th done. It will get almost done in the heat that it retains.
3. In a wok, heat oil and when hot add the ginger and green chilies and fry for a few seconds.
4. Add the cooked beans and carrot followed by soy sauce, hoisin sauce, chili flakes and a few drops of water. Very very little water as it will help the sauces to get incorporated into the veggies and not get burnt.
5. Remove the wok from the stove.
6. Start mixing the cooled rice to the veggies slowly and by folding them very gently to avoid breaking the rice. Remember that the rice has to be cool before you start mixing them.
7. Now add the sliced bell pepper, onion and scallions and mix well but gently.
8. You can heat the mixed rice in the stove top or microwave and enjoy.
Don’t worry about mixing the raw onions and bell peppers, the warmth of the mixed rice and heating it before serving is all that it needs. The mix of flavors for this is wonderful and the aroma will make even the pickiest eater at your table to try it. Serve it with your favorite side dish and voila its even the perfect main rice course for a get together or even a party!!
Have a wonderful meal..... You will love it!!!
Tuesday, September 11, 2012
Spicy Tomato Chutney
Chutney's are always a hit in every South Indian household where idlis and dosas adn kichdies and upmas are a normal part of breakfast or dinner...
Most of the time we end up with no idea of what chutney to make. This is a slight variation to the regular tomato chutney.
Ingredients:-
Red onion - cut in cubes - 1 big one
Garlic - 5pods (chopped)
Tomatoes ripe - cut in cubes - 1 cup
Coconut - 1/4 to 1/2 cup
Red chili powder -as per spice required
Turmeric Powder - 1/4 tsp
Tamarind - 1.5 inch piece
Curry leaves - 10 - 15 leaves
Cilantro - a few
Olive oil or cooking oil - 2 tbsp
For Seasoning:-
Coconut oil - a few drops
Mustard Seeds
Urad dhal
Hing / Asafoetida
Curry leaves a few chopped
Method:-
In a kadai heat the cooking oil and when hot add the curry leaves and cubed onions and fry till it turns pink and soft.
Add the chopped garlic pods in it along with the tamarind.
Add the tomatoes, chili powder, turmeric powder and salt and let it cook till the raw smell goes
Add the coconut and fry it till the oil seperates and once done remove from the stove top and add the chopped cilantro and mix and keep.
When cool grind into a fine paste by adding water only if required.
For seasoning, in a tempering small pan add the coconut oil and when hot add the mustard seeds, urad dhal, hing and curry leaves and when the spluttering stops add it to the ground chutney and serve with hot dosas and idlis. I also eat it with rotis.
Most of the time we end up with no idea of what chutney to make. This is a slight variation to the regular tomato chutney.
Ingredients:-
Red onion - cut in cubes - 1 big one
Garlic - 5pods (chopped)
Tomatoes ripe - cut in cubes - 1 cup
Coconut - 1/4 to 1/2 cup
Red chili powder -as per spice required
Turmeric Powder - 1/4 tsp
Tamarind - 1.5 inch piece
Curry leaves - 10 - 15 leaves
Cilantro - a few
Olive oil or cooking oil - 2 tbsp
For Seasoning:-
Coconut oil - a few drops
Mustard Seeds
Urad dhal
Hing / Asafoetida
Curry leaves a few chopped
Method:-
In a kadai heat the cooking oil and when hot add the curry leaves and cubed onions and fry till it turns pink and soft.
Add the chopped garlic pods in it along with the tamarind.
Add the tomatoes, chili powder, turmeric powder and salt and let it cook till the raw smell goes
Add the coconut and fry it till the oil seperates and once done remove from the stove top and add the chopped cilantro and mix and keep.
When cool grind into a fine paste by adding water only if required.
For seasoning, in a tempering small pan add the coconut oil and when hot add the mustard seeds, urad dhal, hing and curry leaves and when the spluttering stops add it to the ground chutney and serve with hot dosas and idlis. I also eat it with rotis.
Apple Topping
Since I am just starting now after so long decided to write up a recipe which is easy and sweet.
A friend of mine a few months back had told me about this warm topping for icecreams and it did taste great...
Once you try this you will not need to add syrups to your icecream ever...
You will need:-
Any sweet apple - skinned and chopped fine - 5 cups
Brown sugar - 2 cups (or as per ur sweet tooth demands)
Nutmeg powder - a few pinch
Dry toasted coconut flakes small sized - 1/4 cup optional
Butter - 1/4 cup
Method:
In a non stick pan melt the butter and add the chopped apples and let them cook on medium flame till almost tender.
Add the brown sugar and let it mix well and melt. Make sure the heat is maintained at medium or low only.
Once the water evaporates and it starts to soften well add the nutmeg powder and mix and remove from heat.
You can add the toasted coconut flakes on top when it cools down.
Serve it warm on any icecream that you love.
It goes well with toasted bread too....
I will add a picture for it once I make a second batch of it sometime...
Bon Apetite and don't blame me if you get cavities after eating this, as you are not gonna stop with just a small spoon of it. Have fun...
A friend of mine a few months back had told me about this warm topping for icecreams and it did taste great...
Once you try this you will not need to add syrups to your icecream ever...
You will need:-
Any sweet apple - skinned and chopped fine - 5 cups
Brown sugar - 2 cups (or as per ur sweet tooth demands)
Nutmeg powder - a few pinch
Dry toasted coconut flakes small sized - 1/4 cup optional
Butter - 1/4 cup
Method:
In a non stick pan melt the butter and add the chopped apples and let them cook on medium flame till almost tender.
Add the brown sugar and let it mix well and melt. Make sure the heat is maintained at medium or low only.
Once the water evaporates and it starts to soften well add the nutmeg powder and mix and remove from heat.
You can add the toasted coconut flakes on top when it cools down.
Serve it warm on any icecream that you love.
It goes well with toasted bread too....
I will add a picture for it once I make a second batch of it sometime...
Bon Apetite and don't blame me if you get cavities after eating this, as you are not gonna stop with just a small spoon of it. Have fun...
Been So Long....Where do I begin??
Been So Long.....
Time Time that is one thing that doesn't wait for us. So true, I haven't been on this little blogging page of mine for more than a year. Though feel bad about it, I know that I had my priorities set with my kids and family taking most of my time. No regrets about it, but to not get time to do stuff that I love the most feels like losing a part of me itself.
So I have decided for starters that I am gonna try and do at least one post every week and then move on...Its been a while since I have created or tried any new recipes either, its time for me to put on the apron and start to work on those recipes again.
I am not sure from where I am gonna start but am sure I just gotta turn my head in the right directions....
I did miss all of you for sure...
Tuesday, April 19, 2011
Easy fry chicken fry
Had a few pieces of chicken pieces in the freezer and I was in no mood to chop onions and tomatoes. So decided to create this dish which turned out to be a great hit with both my kids....
The food seems to be going down faster with this chicken fry on the side.
Ingredients:-
Chicken pieces
Cooking oil
Garam masala
Ginger Garlic paste
Vinegar
Chili powder
Soya sauce
Pepper powder
Salt to taste
Method:-
In a non-stick kadai pour oil and heat it up
Once hot add the garam masala and ginger garlic paste
Fry it for a couple of seconds before add the chicken pieces
Saute the chicken for a minute and then add the chili powder, pepper powder, vinegar , soya sauce and salt.
Mix it well and then cover it and let it cook on medium heat.
Every 5 mins open the lid and stir it up completely and cover it back.
There will not be a need to add water.
Once completely done add chopped cilantro and move it to a serving dish.
This dish will have very minimal gravy but it will taste so well with a spicy and tangy flavor...
Enjoy it and do let me know how it turned out for u....No pics yet, next time for sure
The food seems to be going down faster with this chicken fry on the side.
Ingredients:-
Chicken pieces
Cooking oil
Garam masala
Ginger Garlic paste
Vinegar
Chili powder
Soya sauce
Pepper powder
Salt to taste
Method:-
In a non-stick kadai pour oil and heat it up
Once hot add the garam masala and ginger garlic paste
Fry it for a couple of seconds before add the chicken pieces
Saute the chicken for a minute and then add the chili powder, pepper powder, vinegar , soya sauce and salt.
Mix it well and then cover it and let it cook on medium heat.
Every 5 mins open the lid and stir it up completely and cover it back.
There will not be a need to add water.
Once completely done add chopped cilantro and move it to a serving dish.
This dish will have very minimal gravy but it will taste so well with a spicy and tangy flavor...
Enjoy it and do let me know how it turned out for u....No pics yet, next time for sure
Chicken Curry
Couple of weeks we made a trip down to the Key Biscayne beach with our friends, which is by far one of my favorite beaches to be at. It was Diya's first beach trip too. We had shared to lunch menu and I made the potato fry and chicken curry. I did not have time to go through recipes and since I wanted it to be gravy I just started to cook with whatever popped in my sight.... Don't worry it was a good curry and my friends loved it...
Ingredients:
Chicken pieces
Onion finely chopped
Tomato chopped
Garam masala
Curry leaves
Chili powder
Turmeric powder
Coriander powder
Cashew paste (finely ground)
Ginger garlic paste
Vinegar or Lime juice
Salt to taste
Shahi jeera/ black jeera
Cooking oil
Method:-
In a deep kadai heat the oil and add the shahi jeera and curry leaves.
Now add the chopped onions and maintain medium heat and fry it till almost brown
Add the garam masala, ginger garlic paste and turmeric powder
Once the raw smell goes add the chicken pieces and vinegar or lime juice and fry it for a couple of minutes
Now add the chili powder and coriander powder and salt.
The chopped tomatoes can be added now
Cover it with a lid and let it cook on medium heat until it is fully cooked.
In the meantime grind finely cashewnuts with enough water
Once the chicken is fully cooked add the ground paste and add water depending on the amount of thick gravy required.
Now reduce the heat to a little lower than medium and cover with lid.
Allow the curry to boil and simmer for 10 to 15 minutes and once the aroma rises switch it off and let ir rest for sometime before serving it up..
Garnish with chopped cilantro/coriander leaves.
Serve it hot with rice or rotis... Enjoy!!
Ingredients:
Chicken pieces
Onion finely chopped
Tomato chopped
Garam masala
Curry leaves
Chili powder
Turmeric powder
Coriander powder
Cashew paste (finely ground)
Ginger garlic paste
Vinegar or Lime juice
Salt to taste
Shahi jeera/ black jeera
Cooking oil
Method:-
In a deep kadai heat the oil and add the shahi jeera and curry leaves.
Now add the chopped onions and maintain medium heat and fry it till almost brown
Add the garam masala, ginger garlic paste and turmeric powder
Once the raw smell goes add the chicken pieces and vinegar or lime juice and fry it for a couple of minutes
Now add the chili powder and coriander powder and salt.
The chopped tomatoes can be added now
Cover it with a lid and let it cook on medium heat until it is fully cooked.
In the meantime grind finely cashewnuts with enough water
Once the chicken is fully cooked add the ground paste and add water depending on the amount of thick gravy required.
Now reduce the heat to a little lower than medium and cover with lid.
Allow the curry to boil and simmer for 10 to 15 minutes and once the aroma rises switch it off and let ir rest for sometime before serving it up..
Garnish with chopped cilantro/coriander leaves.
Serve it hot with rice or rotis... Enjoy!!
Thursday, January 13, 2011
Chicken Biriyani
Made biriyani after a long time and it turned out really good. Made a big batch and shared it with a couple of my friends too... This is the first time I made it a little different. If you have noticed I have never made biriyani by marinating before, so this was my first time with the method, and it was yummy and to my surprise not heavy in flavor at all.
For marination:-Chicken - 1.5 lb
Cilantro - 1 small bunch
Mint - 1 small bunch
Green chilies - 10
Curd /yogurt - 1/2 cup
Ginger garlic paste - 2 tbsp
Chili powder - 1 tbsp
Turmeric powder - 1 tsp
Lemon juice - 2 tbsp
Pepper powder - 1 tsp
Salt to taste
Clean and pat dry the chicken and keep it aside. Coarsely grind the green chilies, coriander leaves and mint leaves together (do not add water). Mix all the ingredients together (NO WATER) and add the chicken to the mixture and mix it well for a few minutes (massage the masala into each piece). Put the whole thing into a big plastic ziplock bag or a big vessel and put it at the far end of the fridge for 24hrs at least. And take and keep it out for a couple of hours before you are about to cook.For the biriyani:-
Red onions - thinly sliced (2 medium size)
Chopped Cashewnuts - 2 tbsp
Golden raisins - 2 tbsp
Ginger garlic paste - 1 tbsp
Vinegar - 1 tsp
Chili powder - 1 tbsp
Coriander powder - 1tbsp
Cardamom stick - 2 inch piece (broken)
Cloves - 7 nos
Cardamom - 4 nos
Fennel seeds - 1tsp
Pepper Corn - 10 nos
Salt a little (as there is salt in the chicken already)
Basmati Rice - 6 cups of raw rice
Method:-1. Heat a skillet and add cooking spray and once hot add chicken pieces that have been marinated and just let it cook one each side for 5 mins (depending on the size of the piece)
2. In another big kadai, pour a couple of tbspns of cooking oil and once hot add cinnamon, cloves, cardamom, fennel seeds and pepper corns.
3. Once that is fried add the sliced onions and stir it well till it cooks completely and turns golden brown.
4. Add the ginger garlic paste and a half tsp of garam masala
5. Add chili powder, coriander powder and salt and vinegar and a quarter cup of water and let the masala cook until the raw smell goes and the water evaporates.
6. Now add the chicken to the masala and mix it well and let it keep cooking on medium heat until the chicken is fully cooked until there is very little gravy left.
8. Wash the rice and for 6 cups of basmati rice add 9 cups of water add a tbsn of saffron, a little salt and 1/2 tsp of garam masala to it.
9. Cook the rice in the rice cooker until all the water is absorbed and the rice is 80% cooked and remove it from the cooker immediately.
10. Preheat the oven to 350 degrees. 11. In a baking tray layer rice then the chicken then the rice again and follow the same until all the chicken and rice have been layered. Making sure that the last layer on top is the rice.
12. Sprinkle chopped cilantro and mint on top
13. Wet a paper towel and place it on top of the rice, this will make sure the rice doesn't become dry.
14. Take aluminium foil and place it over the paper towel and then pierce a few holes on the foil.
15. Place the tray in the oven for 20 minutes. Switch off the oven and let it rest for another 10 minutes in the oven heat.
Before you serve take a big vessel and pour the whole biriyani into it and mix it gently.The masala and oil from the chicken should mix well with the rice and then serve it hot with raita or any other side that you like.This biriyani has to be served after mixing it so that the flavor blends well and trust me it is not very heavy and you can make this for a big crowd and no one is gonna tell you that it was heavy or rich but they are sure to tell you that it was really delicious!!
If you do not have oven, mix the rice and the chicken together (very gently) and also the chopped cilantro and mint leaves. Place it in a thick bottomed vessel which has been sprayed with cooking spray or rubbed with oil and then put a tight lid on it. Place it on the stove at medium to low heat for 30minutes and do not open it immediately.Always wait for 10 to 15 minutes before opening it.
You can even make it a day before and heat it before serving and then mix it...
Make it, eat it and enjoy it.....
Tuesday, January 11, 2011
Chicken Vindaloo with coconut milk
Wishing everyone a very happy New Year!! And one of resolution this year is to try and post at least one entry every two weeks at least. Being busy with my kids, which I do love keeps me so pre-occupied that I don't get to do anything else... This is my first entry for this year and this was something that just came out good and it was good too. At my Indian Store here we get fresh whole chicken which is really tender and good.
All I wanted to make was some stir fried chicken to go with my sauteed veggies, but I added a little more salt my mistake and it became too salty. Now the only way was to re-engineer the dish. So this is what I came up with...
Do try it out and bon apetite...
You will need:-
Chicken - 1 lb
Red chili flakes - 1/2 tsp
Balsamic vinegar - 1/4 tsp
Any spice rub - 1 tsp
Pepper powder - 1/4 tsp
Soy sauce - 1/2 tsp
Lemon juice - 1/2 tsp
Salt to taste
Mix it all together and let it stay for 30mins.In a kadai pour very little oil or use cooking spray and then add the marinated chicken to it and let it cook completely.
In the mean time chop :-
Red onion - 1 big
Tomatoes - 4 sliced
Green chilies - 8 sliced in two
Coconut milk powder - 2 tbsp (mixed with one glass of water)
Chili powder - 1/4 tsp
Garam masala - 1/4 tsp
Method:-
In a kadai pour a little oil and when hot add the chopped onions, tomatoes, garam masala and green chilies and saute until fully cooked.
Add the chili powder and salt. Make sure you add little salt as the chicken already has salt.
Now pour half a glass of water and let it simmer till the oil separates.
Add the cooked chicken and mix it well, cover and let it cook for 5minutes.
Pour the coconut milk and reduce the heat to a little less that medium. Stir well, cover and simmer for 10 minutes.
Make note to stir it in between.
Once fully done sprinkle with chopped cilantro and mix it well and cover and set it aside. The gravy will be a little thick, if you want it to have more gravy just add more coconut milk while simmering...
Serve hot with rice or aapams or rotis....You can reduce the green chilies or the chili powder if you want it to be less spicy and in that case you can reduce the coconut milk also to make sure the curry doesn't become more sweet..
I shall add the picture soon...
All I wanted to make was some stir fried chicken to go with my sauteed veggies, but I added a little more salt my mistake and it became too salty. Now the only way was to re-engineer the dish. So this is what I came up with...
Do try it out and bon apetite...
You will need:-
Chicken - 1 lb
Red chili flakes - 1/2 tsp
Balsamic vinegar - 1/4 tsp
Any spice rub - 1 tsp
Pepper powder - 1/4 tsp
Soy sauce - 1/2 tsp
Lemon juice - 1/2 tsp
Salt to taste
Mix it all together and let it stay for 30mins.In a kadai pour very little oil or use cooking spray and then add the marinated chicken to it and let it cook completely.
In the mean time chop :-
Red onion - 1 big
Tomatoes - 4 sliced
Green chilies - 8 sliced in two
Coconut milk powder - 2 tbsp (mixed with one glass of water)
Chili powder - 1/4 tsp
Garam masala - 1/4 tsp
Method:-
In a kadai pour a little oil and when hot add the chopped onions, tomatoes, garam masala and green chilies and saute until fully cooked.
Add the chili powder and salt. Make sure you add little salt as the chicken already has salt.
Now pour half a glass of water and let it simmer till the oil separates.
Add the cooked chicken and mix it well, cover and let it cook for 5minutes.
Pour the coconut milk and reduce the heat to a little less that medium. Stir well, cover and simmer for 10 minutes.
Make note to stir it in between.
Once fully done sprinkle with chopped cilantro and mix it well and cover and set it aside. The gravy will be a little thick, if you want it to have more gravy just add more coconut milk while simmering...
Serve hot with rice or aapams or rotis....You can reduce the green chilies or the chili powder if you want it to be less spicy and in that case you can reduce the coconut milk also to make sure the curry doesn't become more sweet..
I shall add the picture soon...
Friday, November 19, 2010
Asparagus Poriyal
This is also another of Nisha's recipes which I have been making for a while now, I should actually say that I make it every week coz my son just loves it and its so crunchy and delicious.
You will need:-
Asparagus - 1 lb
Garlic - 2 o 3 cloves crushed
Pepper powder - as spice required
Salt to taste
Olive oil - 1 tbsp
Method:-
Trim the asparagus and then cut it into small rounds and keep it aside and mince 3 cloves of garlic.
In a nonstick skillet pour the olive oil and when hot (turn the heat to medium) add the minced garlic and fry for a few seconds till the aroma of frying garlic fills the air.
Now add the asparagus and saute it till it turns to bright green (5-7 minutes) and add the pepper powder and the salt and stir well.
Let it cook for another 2-3 minutes and then switch it off and let it just rest for a few minutes.
Now transfer it to a serving bowl and serve it as a poriyal for anything.
Rememer not to cook it for too long otherwise it will become soggy and loose the crunchiness.
You will need:-
Asparagus - 1 lb
Garlic - 2 o 3 cloves crushed
Pepper powder - as spice required
Salt to taste
Olive oil - 1 tbsp
Method:-
Trim the asparagus and then cut it into small rounds and keep it aside and mince 3 cloves of garlic.
In a nonstick skillet pour the olive oil and when hot (turn the heat to medium) add the minced garlic and fry for a few seconds till the aroma of frying garlic fills the air.
Now add the asparagus and saute it till it turns to bright green (5-7 minutes) and add the pepper powder and the salt and stir well.
Let it cook for another 2-3 minutes and then switch it off and let it just rest for a few minutes.
Now transfer it to a serving bowl and serve it as a poriyal for anything.
Rememer not to cook it for too long otherwise it will become soggy and loose the crunchiness.
Shrimp Thokku
I know that I haven't blogged in a long time and you can say that yeah I haven't made time for the same too. A bit guilty but am gonna try and work towards getting back on track with the same all over again. Have missed doing the writing part and trying out new things. So am starting today with a dish that my friend told me a couple of days back and I thought that this might be the best time to start it all over again. And so here I am, and am happy to be back.
Shrimp Thokku as my friend Nisha calls it, was so yumm that I couldn't stop munching on it and was overbefore I could even take a picture of it, next time will surely take a pic and add it...And so here goes the easy recipe.Nisha's dishes are always so delicious and I just love her recipes.
Ingredients:-
Big Red Onion - 1 minced
Ripe Tomato - 2 crushed
Garam Masala - 1 tsp
Chili powder - 1.5 tsp
Coriander powder - 1.5tsp
Turmeric powder - 1tsp
Salt to taste
Curry leaves - you should have it
Cilantro - also garnish
Cooking oil - 2 tbsp
Coconut oil - 1 tsp
Shrimp - 1 lb
Mustard seeds - 1/4 tsp
Method:-
In a non-stick kadai heat the cooking oil and when hot add the mustard seeds and curry leaves.
Once it splutters add the minced onions and cook until pink and then add all the masala powders and fry for a few seconds on medium to low heat.
Now add the crushed tomatoes and a 1/4 cup of water and let it cook till the raw smell goes.
Once the masala is ready add the clean shrimp (make sure it is room temperature) and stir well and maintain the heat to medium
Add salt and stir it well. Do not cover the vessel.
As it is cooking, in a small skillet heat the coconut oil and when hot add curry leaves and fry it for about 5 -10 seconds and remove the skillet from the stove and keep it aside
Once the shrimp is almost done add the fried curry leaves andturn the heat to high and keep mixing. Basically the masala should become a bit dry and switch it off and add the cilantro.
I did not add the cilantro as I loved the aroma of the coconut oil in it....
Serve it with hot rice and dhal or rasam..ThanQ Nisha for this easy recipe.
Monday, March 22, 2010
Mixed Fried Rice
Ingredients:-
Beans - cut small (1/2 cup)
Carrot - cut small (1/2 cup)
Cabbage - cut thin (1/2 cup)
Scrambled Eggs - 4 nos
Broccoli florets - 1 cup blanched
Chicken cooked shredded - 1 cup
Onion - finely chopped
Green chilies - chopped
Ginger - finely sliced (1 tbsp)
Garlic - finely sliced (1 tbsp)
Pepper powder
Ajinomotto
Salt to taste
Oil for cooking
Garlic chili paste (optional)
Basmati rice - 2 cups
Method:-
1. Cook basmati rice as usual and spread it on a plate and let it cool.
2. To cook the chicken, take a non-stick pan, add 2 tbsp of oil , add the chicken pieces and add pepper, salt, chili garlic paste, vinegar and a pinch of ajinomotto and soya sauce.
3. When it is almost cooked use a steel spatula to shred it and let it fry completely and keep it aside4. In the same kadai add 1 tbsp and add the chopped green chilies,sliced garlic and ginger.
5. When fully fried add the chopped onion and saute until pink and done.
6. Add the beans and carrot and saute for 5 mins.
7. Now add the cabbage and salt. Fry until the vegetables are almost done and add the cooked chicken and keep the heat on medium and fry it for awhile. Add pepper powder, ajinomotto.
8. Now add the rice little by little, so that it mixes well.
Garnish with spring onion/scallions and cilantro - chopped together and add it the rice just before serving for a great added aroma!
If you want to add broccoli or scrambled eggs. Saute broccoli in a tbsp of oil and a little salt and then the mixed fried that was prepared.If you are adding scrambled eggs, first scramble the eggs with salt and pepper and then add it to the sauteed vegetables and then add the rice.
It is better to add broccoli if serving immediately. Hope you guys have fun making this!
Saturday, March 20, 2010
Kothu Parotta
This is a spicy dish my mom used to make, and I would always ask her to make extra for next day and keep. It used to be that good. For the first time I am making it on my own. I tried this today to send it to Srilekha's EFM for the month of March, Parathas and Gravies/Curries Series. After a very long I am participating in an event.This is very easy to make and it can be made even for a big group.
The below given measurement will yield two kothu parottas for 2-3 people, depending on appetite!
Ingredients:-
Ground Meat - 1/2 lb
Shallots - 3 chopped fine
Green chilies - chopped fine
Red onion - 4 round slices
Tomato - 6 round slices
Egg - 2 nos
Chopped Cilantro
Garam masala
Ginger garlic paste
Chili powder
Salt to taste
Cooking oil
All purpose flour - enough for two parottas (i used 1.5 cups)
Lemon wedges or slices for garnish and for flavor while eating
Method:-
1. Knead the flour with salt and butter with sufficient amount of water and keep it aside
2. In a kadai add 1 tbsp of oil and when hot add a little chopped green chilies and the chopped shallots
3. Fry till done and add the garam masala, ginger garlic paste and chili powder
4. Stir well and once the raw smell goes add the ground meat and salt
5. Cook until done and is completely dry. There is no need to add water, maintain medium heat
6. Divide the knead flour into two equal balls and spread it into a big round roti7. Place half of the cooked meat in the centre and make a hole in the middle
8. Pour the egg in the hole and make sure it doesn't leak outside
9. Now add a little chopped green chilies,
2 slices of onion and
10.Now fold the roti into a bundle
11. In the meantime heat a deep dish and add 2 tbsp of oil and only when it gets really hot place the bundle roti in the kadai12. Give it a few seconds to fry and then turn it over, after a few seconds with a flat spoon break it up and keep chopping it up until the egg is fully cooked and the roti is also completely cooked
13. When done add chopped cilantro and mix for a few more seconds.
Serve hot and enjoy!
I am sending this for the Parathas & Curries Event by Srilekha.
Friday, March 19, 2010
Malai Bindi
This is a very old dish of mine, I guess this is one that I learned even before my marriage. I don't know as to why I don't make it very often. I think I got the recipe from my cousin but I just can't recollect from whom or where.. It is very simple to make and it has a lot of flavors.You need:-
Okra / ladies finger - cut into 1 inch pieces
Onion - 1 medium finely chopped
Garam masala
Ginger garlic paste
Lemon juice - a few drops
Cumin powder - 1/2 tsp
Chili Powder - 1 tsp
Turmeric powder - 1/4 tsp
Tomato - 2 nos finely chopped or pureed
Whipping cream - 1/4 cup (i use regular)
Salt to taste
Cooking oil - 2 to 3 tbsp
Method:-
1. Heat oil in a kadai add the chopped onion.
2. Fry until it turns pink now add the cut okra and maintain heat at low to medium and let the bindi cook completely
3. Keep stirring it regularly but carefully so as to avoid breaking of the okra and add a little salt
4. Once it gets cooked completely and the stickiness is gone add garam masala, ginger garlic paste and fry till the raw smell goes.
5. Add turmeric powder, chili powder, cumin powder, lemon juice and fry for a couple of minutes.
6. Now pour in the tomato puree or chopped tomatoes and add a quarter cup of water and let it cook completely and add salt.
7. Once the oil separates and the gravy starts to thicken add the whipping cream and reduce the heat to low and let it simmer for 5 to 10 minutes
8. Switch off the stove, cover it and let is rest for a few minutes before serving.
Serve hot with rotis or poori
Mattar Panneer
You will need :
Big red onion - finely chopped or minced
Tomatoes - 3 nos finely chopped or pureed
Ginger garlic paste - 1tsp
Garam masala
Chili powder - 1 tsp (as per spice needed)
Turmeric powder - 1/4 tsp
Cumin seeds - 1/4 tsp
Vinegar or Lemon juice - a few drops
Peas - 1 cup
Fried panneer - 1 cup
Salt to taste
Oil for cooking 1 tbsp with 1 tsp of butter (for flavor, it is optional)
Water - 1/2 cup
Method:-
1. In a non-stick kadai pour the oil and once hot add the cumin seeds
2. Fry it for a couple of seconds and add the onion and fry until the raw smell is gone
3. Now add the garam masala and ginger garlic paste.
4. Once cooked add the chili powder, turmeric powder and vinegar and fry for a few seconds before adding the tomatoes
5. Add the water, salt and peas and let it boil.
6. Check if the peas is fully cooked and add the panneer and let it simmer for a few minutes so that panneer can absorb some flavor in. If needed add a little more water around 1/4 cup and let it simmer. You will still have gravy.
7.Switch off and garnish with chopped cilantro and serve hot.
Serve it along side with - chopped onions, finely chopped greenchilies and cilantro mixed with salt and lemon juice.
Thursday, March 18, 2010
My Dearest's Birthday
Last week was my husband's birthday and it was fun making a few new dishes for him. He loved all the dishes. Over the weekend we went to our friend's place for lunch and we cut a birthday cake for him. On his birthday I did run in the morning to pick up his birthday gift and all the ingredients for dinner.
All the recipes that I tried were all first time attempts and they did turn out to be good.
Appetizers:-
Made three appetizers and the recipe for the first two are from Sig's LiveToEat blog. She has quite a lot of good recipes.
Spicy Pan Seared Scallops and I did marinate for a few hours and it was cooked perfectly too.
Spicy Pop Corn Chicken was also nice, needed a little more spice.
Grilled Shrimp:
I had around half a pound of fresh florida shrimp and I couldn't resist, so I marinated them in:-
Worcestershire SaucePaprika
Hot sauce - a few drops
Salt
Pepper
Lemon Juice
Covered and kept it in the fridge for a few hours. In a non stick skillet, a few drops of oil and when hot add the shrimp and cook for until opaque and fully cooked. Do not over cook it as it will become rough. I served it with the Chimmichuri sauce and it was good.
Entree:
Both the above recipes are also from Sig's blog. She had made the saffron rice in the microwave but I made it in the rice cooker and I added a few fried cashewnuts too. The Lamb curry needed a little more heat, overall both these were a big hit with Vivek.
Dessert:
Made Hand Rolled Chocolate Truffles, and I took them on Sunday for our lunch with friends. The recipe was from FoodNetwork. It was a little on the strong side for us, maybe I will use less rum and less sugar next time.
Chili Chocolate Covered Strawberries, also from FoodNetwork. It needs more chili powder other than it was really nice.
Mousse au Chocolat from Tasty Treats by JZ. This was Vivek's favorite dessert. I would prefer to use semi-sweet chocolate along with the bitter sweet chocolates. I served it with white and semisweet chocolate shavings. This is the only dish that I didn't get a picture of. Next time I will surely take one and post it.
Friday, March 5, 2010
Turkey Melts
I started to eat burgers at Fuddruckers last year while I was pregnant and it was part of my cravings too. And now I am totally in love with them. For a while I had been wanting to make them at home, but wasn't very sure about how successful I could be with the attempt. Thought of making it with ground turkey and there it was a flavorful burger which all three of us enjoyed.Ingredients:-
For the burger:
Ground turkey - 1 lb
Shallots - 1 big or two small finely chopped
Green chilies - 2 finely chopped
Paprika/cayenne pepper - 1/2 tsp (as much as you need)
Salt to taste
Pepper powder - a little
Egg - 1
Oregano - i used dry oregano, its optional
Lemon juice - a few drops
Mix all the above together and put it back in the fridge for a couple of hours to set.
Make sure that the mix is at room temperature before you start making them.
Heat a skillet and just rub it with oil. In the mean time, preheat the oven at 400 degrees (broiler).Divide the mix into equal portions and then place it on the hot skillet, after two minutes turn it and leave it for another two minutes.
Now place them on the bottom half of the bun and place it in a baking tray, followed by a slice of cheese on top and put in the oven for two to three minutes. Remove them from the oven and allow it to rest for a couple of minutes before you are ready to serve them. If you don't like them well done, you remove them once the cheese melts. Putting it in the broiler setting, will ensure that the burger doesn't become dry and stays juicy and tasty!
Hamburger buns
Lettuce leaf - seperate the leaves and put them in ice cold water with a few drops of vinegar (helps to maintain the crunch)White onion - sliced in circles
Mustard
Tomato slices
Pepper jack cheese or any cheese that you like
For the sweet chili sauce:
Chili garlic paste - 4 tbspn
Hot sauce - a few drops
White vinegar a few drops
Ketchup - 3 tbsp
Honey - 2 tbsp
Mix it all together and set it aside. You can add more or less spicy as per your need.
A juicy and tasty burger is ready and you will wanna make it more often at home that go to a burger joint to have it
NeiPayasam
Kavitha Kishore of Kavitha-vin Kaivannam is a good friend of mine. I love her recipes and have tried a few too. This payasam is now more of a meal for my son.He likes to take it for lunch to school. He loves it very much and will keep eating every spoon by complementing me for it, well thanks to Kavitha for the recipe.Most of the time I end up making it with left over rice. You can also say that its an excuse for me to make it. Its very simple and tasty too.
This is my version of it,
You need:
Cooked rice - 1 bowl
Jaggery syrup - 1/2 bowl
Ghee - 3 tbspns
Cashew broken
Golden Raisins
Cardamom powder
Grated or chopped coconut
Method:-
Break the jaggery into pieces and pour a little water in it and let it dilute completely. Then strain it and bring it to a boil and reduce the heat and let it simmer till it becomes a little thick.
Cook the rice as usual and let it cool, make sure there are no lumps.
In a non-stick vessel heat the ghee add the cashew nuts, coconut and raisins and fry it well
Add the cooked and cooled rice and fry it for 3-5 minutes and add the cardamom powder.
Now pour the jaggery syrup and mix it well. Reduce the heat and let it absorb the syrup and stir it regularly.
It should be almost dry out. Serve it warm.
Am sure it will be a hit with the kids and adults alike.
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