Thursday, August 26, 2010

SPICY CHICKEN



This chicken has become my son's favorite these days!His favorite things change season to season so I don't know for how many days it will continue,but these days he never lets me make any other kind of chicken.I brought the drumsticks to make tandoori chicken but he said he would eat only spicy chicken.The pieces were huge and not ideal for gravy recipe but did I have any other option?Actually I made this once for my brother-in-law as it was his birthday and usually he doesn't eat anything on his birthday,observes total fast and this was the first time after his childhood that he was going to eat food.It was a long day for me,I came late from the office and was not sure that he would eat anything,so didn't make any special arrangements before hand,so I decided to make this super easy chicken,the only special effort I put was that I stormed it with a ton of red chilli powder as he loves very hot and spicy food and no-one else in the family can compete with him in eating spicy food!But surprise!This little guy loved this chicken so much that not only he had second serving,but every time he insists of making this only and I'm kind of getting bored of making the same stuff every-time!

Wednesday, August 25, 2010

DALIYA KI TAHIRI (CRACKED WHEAT TAHIRI)



This was my mother's favorite tahiri.As nobody (I mean male) was much interested in it,she used to cook it when only females had to eat,in this way everybody used to get the nourishing food without much hassle.It' very simple and quick recipe.

INGREDIENTS:

  • Daliya or cracked wheat 2 cups
  • Green peas 1 cup
  • Whole cardamon (black)3,green cardamom 3, cloves 3,cinnamon stick 1/2" piece,mace 1/2,black pepper corns 10,bay leaf 1
  • Red chilli powder 2 tsp. or according to taste,salt,turmeric powder 1/2 tsp.,corriander powder 1 tsp.
  • Water approx.2 cups
  • Oil 3 tbsp.
  • Onion 1 big or 1 &1/2 finely chopped.

PROCEDURE:

  • Heat oil in a pressure cooker and add bay leaf and all the whole spices except black pepper.
  • Then add finely chopped onion and sauté till it turns pink,now add black pepper.
  • Put 2 tbsp. of water and add dry spices and salt.
  • Fry till it leaves oil,add peas and cook on slow heat for approx.5 minutes.
  • Add daliya and fry for another 4-5 minutes.
  • Now add water and close the lid with weight and let it whistle once on medium heat,when the steam is absorbed,open the lid and serve it hot.

Tuesday, August 24, 2010

STUFFED TOMATO IN GRAVY




This is my mother-in-law's recipe and is one of my favorites.People who love hot & spicy food will definitely love it.Here follows the recipe=

Ingredients:

  • 4 cluster or on the vine tomatoes
  • 1 medium size potato
  • 1 tbsp green peas
  • 1 tsp. finely chopped cilantro
  • 2 medium size onions+ 2 cloves garlic
  • salt according to taste
  • 2 tsp. red chilli powder+1 tsp.turmeric powder for filling
  • 2-3 tsp. red chilli powder,1/2 tsp.turmeric powder,1 tsp. corriander powder for gravy masala.
  • 1/2 cup water.
  • fenugreek seeds 1 tsp.
  • oil approx. 2 serving spoon.

PROCEDURE:

  • Chop potato in tiny pieces,heat a pan and in 1 tsp. oil fry fenugreek seeds(methi seeds) till it turns dark brown.
  • Add chopped potato,peas and salt,chilli powder & turmeric powder,cover and let it cook.
  • When cooked,sprinkle cilantro and let it cool,the filling is ready.
  • Now wash the tomatoes and on the top cut it to fill the stuffing,but the top should not be completely detached.
  • Scoop out the juice and keep this aside in a bowl to be used later in masala.
  • Put the stuffing inside and if a little remains,it will be used in later stage.
  • Grind onion-garlic in a blender and in remaining oil,add methi seeds till it turns dark brown and then add onion -garlic paste + all the gravy masala & salt.
  • Fry the masala on slow heat for 8-9 nminutes,now add tomato juice and cut portions from the whole tomato and fry till it leaves oil.
  • Add leftover stuffing if any ,water and stuffed tomato and cover and cook untill tomatoes become tender.
  • Make sure they are not overcooked.
  • Enjoy with dal,chapati and rice.

Saturday, August 7, 2010

CAULIFLOWER PARANTHA(GOBHI KA PARANTHA)







This was the specialty of my mom.She used to make it for winter days breakfast in India and served it with corriander chutney and that was just heaven!I don't like this parantha with pickle or anything else,gobhi ka parantha with dhania ki hari chutney was the perfect combination.After my marriage,when I made it for the first time at my in-laws place,at first my mother-in-law was quite apprehensive as she saw no spices added to the filling,it was looking colorless and bland,but when she tasted it,she was all praise for this kind of cauliflower parantha.She used to tell everyone how the cauliflower's unique taste is intact in this and how it is enhanced by the hint of ginger and how beautiful the white cauliflower looks inside the parantha and so on! My brother-in-law also loves this and he eats a couple of more gobhi parantha than his regular intake and that speaks for itself as this is next to impossible for him to eat more than what he regularly eats.

INGREDIENTS:

  • Cauliflower florets 7-8(cut lengthwise)
  • Ginger 1" piece(finely cut)
  • Hing 1 pinch
  • Salt
  • Green chilli 4(finely chopped)
  • 1 tbsp. oil
  • Wheat flour
PROCEDURE:

  • Wash and cut cauliflower lengthwise.
  • Heat oil in a pan and add hing and Ginger,saute for a couple of minutes and add cut chillies.
  • Now add cauliflower and salt and cook on high flame because in U.S. cauliflower is very watery(Indian gobhi can be cooked on medium flame).
  • Cook till all water is dried out and cauliflower is a little brown in places,make sure it is not overcooked or burnt,it should not be mashed.
  • Cool it and roll out parantha and grill it crisp.
  • Serve hot with dhania chutney.

ZUCCHINI & SHRIMP





Thursday, August 5, 2010

STUFFED EGGPLANT (BAINGAN KI KALONJI)






This is the typical eastern U.P. style stuffed eggplant or Brinjle. It goes excellent with rice and toor daal.We make the kalonji masala from scratch and that gives the dish extra cleavage.
INGREDIENTS:

  • Chinese eggplant 3
  • Salt,red chilli powder 2 tsp.,turmeric powder 1/2 tsp.,amchoor powder 2 tsp.
  • Kalonji masala 3 tsp.(Dry roast 1 cup whole corriander,1/2 cup anise(moti saunf),1/4 cup kalonji or onion seeds,1 tbsp. methi or fenugreek seeds.)On a tawa first put corriander,after 2 minutes add fenugreek seeds,after 1 minute add saunf and a few moments later add kalonji and turn off the heat.When it's cool,grind this and store in a jar.

  • 1/4 cup water
  • 2 tbsp. oil

PROCEDURE:

  • Wash the eggplant and slit it lengthwise.
  • Mix all the powders and add 2 tsp. of oil to wet it a little and then stuff the eggplant.
  • Heat 2 tbsp. oil in a pan and throw the stuffed eggplants in it,sprinkle approx.1 tsp. salt on them and cover them while adding water.
  • After approx.5 minutes,turn them and cover again.
  • Heat should be medium and turn them again after 5 minutes.
  • Let them cook till oil leaves and they are cooked thoroughly.