Sunday, December 27, 2009

Shrimp Curry

Shrimp medium size 2 lb (clean)
2 Onion chopped (about 1 and 1/2 cup)
2 tomatoes chopped (about 1 and 1/2 cup)
2 green chilli
2 red chilli
2 tbs curry powder
1 tbs turmeric
1/2 tbs cumin powder
1/2 tbs tamarind paste
1 tbs kasoori methi (optional)
1 tbs ginger/garlic paste
2-3 tbs cooking oil
salt as per taste
1.Take the shrimp in a bowl, add salt and mix it properly.
2.Now take a frying pan and take 1 tbs oil and when it's hot fry the shrimps in medium flame, till it turns nice red in color.
3.Take these shrimp out of the frying pan and keep it in a plate.
4.Take 1 tbs of oil in the frying pan and when it's hot put the onion and fry it for a minue and then add the tamarind paste, ginger/garlic paste and chopped tomatoes and fry it for a minute and cover the lid and let it cook in low flame till the tomatoes gets soft.
5.Now let it cool for some time and grind these into a smooth paste.
6.Take a frying pan and use 1 tbs of oil and put kasturi methi and then put the tomatoes paste and cumin and curry powder and keep stirring.
7.Add turmeric, salt and 1 glass of water and let it boil, when it start boiling add the fried shrimp and stirr it properly and when it boils cover the lid and let it simmer for about 3-4 minutes. It's ready to serve hot with rice.

Pan Fried Shrimp

Shrimp medium size 1 lb (clean)
2 tbs yogurt
1/2 tbs coriander powder
1/2 tbs curry powder
1 tbs chilli powder
1 tbs ginger paste
1 tbs garlic paste
2 tbs cooking oil
salt as per taste

1.Clean the shrimps and take it in a bowl, add the yogurt, coriander powder, curry powder, chilli powder, ginger paste, garlic paste and salt.
2.Now mix it properly and marinate it for 20-30 minutes.
3.Now take a flat frying pan add 2 tbs cooking oil and when it's hot put the shrimps one by one on the pan.
4.When it cooks on one side turn it over and let it fry for about 1 minute and it's done.
5.Switch off the gas and serve hot.

Gawar Curry

Gawar (clustere bean) 2 lb
Potato 2 medium size
Eggplant 1 medium size
5 tomatoes chopped
3-4 green chilli (you can reduce green chilli if want to make it mild)
1 tbs cumin powder
1 tbs curry powder
1 turmeric powder
2 tbs mustard seeds
2 inch ginger cube
2 clove garlic
12 shelled peanuts
3 tbs cooking oil
salt to taste

1.Clean the potatoes and peel the skin and cut it into 1 inch cubes and cut the eggplant into 2 inch cubes
2.Take a frying pan and add 1 tbs oil and fry the potatoes till brown in color and keep aside.
3.Take 2 cups of water add salt and turmeric and boil the gawar till soft about 5 minutes.
4.Now add the eggplant into the same pan first and about after 2 minutes add the potatoes peices and let it boil for about 2 min.
5.Blend together mustard, ginger, garlic, greenchilli and peanutes with 4-5 spoon of water to a smooth paster.
6.Heat oil in a frying pan and fry the paste for about 3/4 minutes and then add the chopped tomatoes and stirr it properly and add the curry and cumin powder and let it cook in low flame till the tomatoes are soft.
7.Add the gawar boiled one into the it and stirr fry for couple of minutes and then add about 2 cups of water and let it boil for 5 minutes and it's done to serve hot with rice.

Tuesday, December 22, 2009

Moong Pakora

1 inch ginger
4 green chillis
1 cup whole Moong with shell
1 cup rice
1 onion sliced
1 spoon rava(optional)
salt as per need
Oil to Fry

Soak moong and rice atleast for 4 hr, then blend it along with 2 green chilli and ginger to a corse paste. In a bowl add blended moong paste, onion, salt, rest of chopped green chillis, rava and mix it well. Take a deep frying pan and add oil for frying. When the oil is hot make small dumplings of the pase and add to oil. Fry till golden brown color in medium heat. Serve with tomato sauce or coriander chutney.

Chicken Kabab

3 lb ground checken
1 cup coriander leaves minced
1 bunch scallian chopped
50 gram ginder chopped (about the same with green chilli are ginger)
8 clove garlic chopped
8 green chilli chopped
1 tbs coriander powder
1 tbs cumin powder
2 tbs chicken masala
3 tbs spoon oil to fry
salt as per taste
Mix the chicken and all above ingrediant except oil and mix it well. Take a frying pan put a spoon of oil make small nuggets of this paste and put it on the frying pan. When it's cooked on one side or about after 1 minute turn the nuggets to the other side. It's ready to serve and everyone will just love it.

Wednesday, July 22, 2009

Carrot Potato Omelet

1/4 cup of shredded carrots
1/4 cup of shredded patatoes
1 small red onion sliced
2 chopped green chili
1/2 cup besan (gram dal powder)
2 tbs oil salt as per taste
1. Mix besan, salt, shredded carrots, potatoes, onion, green chili and water and make a smooth paste.
2. Take a frying pan and heat oil and make omelet with the above better.
3. Let it cook for couple of minutes and then flip it so will cook from other side.
4. Switch off the gas after couple of minutes.
5. Optionally you can add coriander leaves.

Tuesday, July 21, 2009

Radish Saag

2 lb white radish with leaves
1/4 cup of peanuts
3 green chilli
1/2 tbs mustard seends
a pich of hing
2 tbs oil
salt as per taste
Clean the radish and leaves thoroughly and chopped into small peices. Boil it about 1/2 cup of water, add salt and cover the lid and steam it.
Grind the green chilli and peanuts into smooth paste with little water and add to the leaves.
Let it cook for upto 5 minutes, stir it in between to avoid peanus paste sticking to the pan.
Take it out of the stove and heat another pan with oil and add hind and mustard, when mustard splutters add the boiled saag and mix it properly and let it cook for a minute and it's ready to serve with roti or rice.I prefer it with plain roti.

Simple Beans Fry

2 tbs oil
salt as per taste
Clean the beans and make into two peices.
Heat oil in a fying pan and add the cuts beans add salts and mix it properly.Cover it and let it cook for 5 minuntes.

Simple Bhindi Fry

1 lb okra
1 large red onion sliced
1 tbs mirchi powder
1/2 tbs turmeric
1/2 tbs mustard seeds
2 tbs oil
salt as per taste
1.Wash the oakra and cut in half, if it's long then again cut fromthe middle.
2.Take heavy skillet or frying pan and heat the oil and mustard seeds and allow it to splutter
3.Add the onion ,cut oakra, salt and turmeric powder stir it properly.
4.Fry it in low flame and check that it should not stick to the bottom of the pan by stirring it in between.
5.Let it fry for about 5-7 minutes and add the mirch powder and stir and it's ready.6.You can serve with rice or roti.

Monday, July 20, 2009

Quick and Easy Salad

1 small zucchini sliced
½ cup roman lettuce chopped
½ cup iceberg lettuce chopped
1 carrot sliced
½ sweet onion sliced
½ lemon
½ tbs olive oil
Salt as per taste
Mixed all the above ingredient in a bowl except lemon, oil and salt.
Mix lemon juice and olive oil and use as a dressing to the salad.
Add salt as per taste
Salad is ready to eat.

Simple Egg Fried Rice

1 cup cooked rice
3 eggs lightly beten
1/2 tbs mustard seeds
1 tbs cooking oil
salt as per taste
1.Heat the oil in a frying pan, add the mustard seeds and allow them to crack.
2.Add the eggs and stirr it after 1 minute.
3.Now add the rice and salt and stirr it properly. 3.Cover the lid and let it cook for about 2 minutes and your egg fried rice is ready to serve.

Baigan Fry

Long Japanese Eggplant/Baigan 1 lb
1 tbs curry powder
1/2 tbs chili powder
1/2 tbs mustard seeds
1/4 tbs turmeric powder
2 tbs oil
salt as per taste
1.Wash the eggplants and slit from the middle and cut then 2-3 inch long.
2.Take all the eggplant in a large bowl and mix the curry powder, turmeric, chili and salt and mix it thoroughly and let it sit for atleast 10-15 minutes.
3.Heat oil in a flat frying pan and put the mustard seeds, let the mustard seeds finishing cracking sounds.
4.Put the eggplant peice on the frying pan one by one next to each other, make sure you are putting the skin side up.
5.Cover the lid and let it cook in medium heat for 2-3 minutes and then low the flame to simmer and take the lid out.
6.Now turn the eggplant peices with a spatula one by one and cover the lid and change the flame to medium and let it cook for 2-3 minutes
7.Let it cook couple minutes more if eggplant peices are not cooked( check by pocking tooth pick into few peices)8.It's ready to serve with rice or roti.

Sunday, July 12, 2009

Dry Shrimp Fry

1 cup of small dry shrimp
1 medium red onion sliced
1 big tomato chopped
½ cup cherry tomatoes, sliced into two
2 chili
1/4 tbs of mustard seeds
½ tbs of turmeric powder
2 tbs of oil
Salt as per taste
Boil 2 cup of water and add the dry shrimp into it and keep it for 5 minutes and then strain it out of the water.
Heat oil in a frying pan, and put the mustard and allow it to crack and then add the chili and sliced onion and fry till the onion color changes.
Add the chopped tomatoes and cherry tomatoes and fry till the raw smell of tomatoes goes away and add the shrimp, turmeric and salt, fry it for 5 minutes and switch off the gas.
It’s ready, serve hot with rice.

Aachari Shrimp

1 lb shrimp, cleaned and washed
1 medium red onion
2 inch ginger
3-4 cloves of garlic
2 green chilis
2 red chills
½ tbs of mustard seeds
½ tbs of turmeric powder
2 tbs of lemon juice
2 tbs of oil
Salt as per taste

Grind ½ of red onion chopped, chilies, ginger, garlic and mustard seeds with little water to a smooth paste.
Heat oil in a frying pan, and fry the cleaned shrimp for about 5 minutes till the color of the shrimp’s changes into nice red color.
Add the turmeric powder and the paste and fry in low flame for 2 minutes.
Add the salt and fry till the paste is well cooked along with the shrimp.Add the lemon juice and stir it properly and switch off the gas.

You can serve with Rice.

Monday, July 6, 2009

Chicken Curry

500 GMS Chicken
1 big onions (1/2 sliced and ½ chopped)
2 inch Ginger piece
2 cloves of garlic
3 red chilli
1 small red pepper
1 tsp. Coriander Powder
¼ tbs black pepper
1/4 tsp. Garam Masala Powder
½ tbs turmeric
Salt according to taste
1 tbs of lemon juice
5 tsp. Oil
1.Wash your chicken properly and cut into medium pieces and mix with little bit of turmeric , lemon juice and ginger garlic paste and keep aside for ½ hour.
2.Blend ½ red bell pepper, al lchopped onion, coriander powder, ginger, garlic, red chilli, black pepper with little water into a smooth paste.
3.Heat oil in a frying pan, add sliced onions and fry till golden brown in color .
3.Now add turmeric and masala paste and fry till oil separates from masala.
4.Now add the chicken and cook for 5 minutes then add 1/2 cup of water .
5.Add salt as per taste and garam masala powder and cover the lid and let it cook for 5-7 minutes.
6.Turn off the heat and let it cool. Now garnish with coriander leaves and and serve

Sunday, June 21, 2009

Spicy and sweet bell pepper chutney

Bellpepper (Medium to large) - 4 (1 orange, 2green, 1 red)
Tomato (Large size) (appx 1/2 lb) - 3
Dry red chillies - 3/4
Mustard seeds - 1 tbs
Turmeric - 1/2 tbs
Sambar powder (prefer MTR) - 2tbs
Salt as per taste
Cooking Oil - 3 tbs
Hing (Optional) - A pinch

1. Grill the Bell pepper till soft and tender, after grilling take out the seeds and skin and chop it.
2. Cut the tomatoes into half and then make thin slices (thin slice makes it tasty).
3. Heat 2 tbs of oil in a pan and put the red chillies, mustard seeds and hing.
4. After the mustard finished cracking add the cut tomatoes mix it and cover the lid and let it cook for 2 minutes.
5. Still the tomatoes and cook till it's soft and mushy.
6. Add chopped bell papper, turmeric and salt and mix it properly and let it simmer for a while let's say for 1 minute.
7. Add the sambar powder and mix it well and let it cook for a minute in the medium flame and add the remaining 1 spoon of oil and switch off.
Serve with hot rice or Dosa or Roti.

Saturday, June 20, 2009

Turn Stale Chips to Fresh and Crispy

You can turn any stale potato chips, crackers or similar snacks into fresh and crispy ones. Put the chips into a plate and put into the microwave oven for 35-45 seconds. Let stand for a minute to crisp and it's fresh and crispy.

Masala Kantola Curry

1 pack of kantola frozen or ½ lb of kantola (Medium to large)2 large Onions or 4 medium-sized Onions.
2 Big potato4 tbs cooking oil.1 tbs mutton masala.
1 tbs red chilli powder.
1 tbs hot tomato garlic sauce1/2 tbs turmeric.
1/2 tbs mustard seeds.
A pinch of hing
Salt to taste.

The ratio of potato and onion and Kantola should be same.
1.Cut the Kantola into long stripes, if frozen take it in a bowl and run under running cold water and strain and keep aside.
2.Peel the potatoes and cut into 1 inch squares.
3.Chopped the onions into small pieces.
4.Heat the oil in a pan, add hing and mustard seeds, allow the seeds to crack.
5.Add the chopped onions and potatoes and fry for a minute or two.
6.Add Kantola into it and fry it for couple of minutes(Fry it till the potatoes are cooked but not mushy).
7.Add the turmeric, chili powder, mutton masala and stir and cover it.
8.Add 2 cups of water and let it boil, and then add salt and 1 tbs hot tomato garlic sauce and stir it properly and cover it and let it simmer.
9.Remove it from fire after about 5 minutes on medium heat.
Serve with rice.