Sunday, December 18, 2011

Bhagara Baingan

Bhagara Baingan is a quintessntial Shaadi curry of Hyderabad. No Hyderabadi shaadi is complete withotu serving this dish.I love this curry and over the years I have made the process quite simplified and quick. It actually tastes better the next day


Bhagara Baingan
Ingredients :
8 -10 small round Brinjal/Baingan
2 Medium Onions
3 Tbsp of Peanuts
2 Tbsp Poppy Seeds
1.5 Inch Ginger
5-6 cloves of Garlic
1 Tsp Whole Jeera
1 Tbsp whole Dhaniya
1 Tsp Red Chilli powder
1 Tsp Garam Masala Powder
1/2 Tsp Turmeric Powder
2 Bay leaf
4 Cloves
1 Inch Dalchini/Cinnamon
1/2 Inch small round of Tamarind
3 Tbsp oil
2 Cups of water
6 Curry Leaves
Salt to taste
Method 
Make a + cut on the Brinjals leaving the end intact so the whole brinjal stays together.

Soak Tamarind in 1 cup of water for half an hr and take the juice out.

Dry Roast peanuts, poppy seeds ,Dhania and Jeera seeds separately.  Dry roast onions till brown.

Grind Poppy seeds in a dry grinder into fine powder. Add roasted Dhania, Jeera and grind into fine powder. Add peanuts, Onion, Red chilli powder, garama masala powder, Turmeric, Ginger, Garlic ,and little water , make into a fine paste.

Take a pan , put int 3 tbsp oil, little turmeric powder and add brinjals and roast them a little till they change color. Take them out of the pan.
Now in the remaining oil, Add Bayleaf , Cloves, Dalchini , Curry Leaves and saute a little. Put in the paste and saute till the paste leaves oil. Once you see oil coming out of the paste, add tamarind water, 2 cups of water , salt and let the curry paste come to a boil. After 5 minutes, put in the brinjal and cook till the brinjals are tender.
Serve hot with Rice or Roti.

Wednesday, September 21, 2011

Other Indian Recipes - Chicken with Coriander

I wanted to try chicken a little bit differently and thought of cooking it with Mint,Coriander leaves and onion paste which we call in Telugu as Pachchi Masala.
I did not have mint , so just did with coriander but anyway turned out good. I love potatoes in a non veg curry , the gravy makes it so tasty that I leave chicken aside and just eat potatoes.

Chicken with coriander curry

Ingredients :
1 Kg Chicken
2 Medium Potatoes
2 Handfuls of Coriander leaves
2 medium onions
3 Green Chillies
2 Tsp Ginger Garlic Paste
1 Tsp Jeera (Cumin)powder
1/2 Tsp Red Chilli powder
11/2 Tsp Dhaniya (Coriander)Powder
1/2 Tsp Turmeric Powder
1 Tsp Whole Jeera (Cumin)
2 Bay leaves
5 Cloves
1 Inch Dalchini(Cinnamon stick )
 6-7 pepper corns
2 Tomatoes
3 Tbsp oil for gravy
1 Cups of water
Salt to taste
Masala Paste :
Make a fine paste of onions, coriander leaves, green chilli. Cut potatoes into halves.

Method :
Take a pan, add 1 tbsp oil, Add whole Jeera,Bay eaf, Cinnamon,cloves,pepper corns. Add chicken pieces ,turmeric and roast them till all the water dies up. Add the paste , Red chilli powder, Jeera powder, Dhaniya powder ,potatoes and roast it till the oil separates. Add tomatoes , 1 cup water, salt and let it cook till the gravy thickens and chicken is cooked well.
Serve with rice or roti.

Saturday, July 30, 2011

My experiments with Slow cooker series - Blackeyed Peas Curry (Bobbarlu)

I like balckeyed peas very much. It tastes so good even with only a good  tadka. It can be served as a snack or a curry with Rotis.

It is very hot in NC and since my son likes water very much, so we frequent Carowinds. As I knew we would be back by dinner time,  I wanted the curry to be ready by the time we reach home. So I tried Blackeyed peas.It did not require any soaking ,was cooked perfect, Not mushy , held it's shape even after 6 hrs cooking.




Blackeyed Peas
Ingredients :
1.5 Cup Black Eyed Peas  ( Does not require soaking)
1/2 Medium Onion
6 Small Green Chillies
1 Tsp Chopped Ginger
1/4 Tsp Turmeric
1 Small Tomato
2 Tsp Oil
1/2 Tsp Jeera
1/2 Tsp Mustard Seeds
Salt to taste
4 cups water

Method :
In a microwaveable bowl, put Oil, Jeera,Onion,Tomato and Microwave for 3 minutes on high.
To the slow cooker ceramic pot add Black eyed peas,Chopped Ginger,Whole Green Chillies,Turmeric, above microwaved masala, Salt, Water. Cook for 6 hrs on high.

Note : If you are adding ginger paste instead of Chopped ginger, Cook it in Microwave along with other ingredients.
Serve hot with rotis

Thursday, June 9, 2011

Other Indian Recipes - Red Gram Dal with Spring onions( Ulliporaka Erra Pappu)

This dish with Red gram dal with spring onions is from Nanda Mausi who used to take of our child and cook for us. She introduced this Maharashtrian dish along with many others ,We liked it so much that this became a weekly affair for us.

My Camera gave way and I could not get the picture. Will upload it some time later.  
Red Gram Dal with Spring onions( Ulliporaka Erra Pappu)
Ingredients :
1 Cup Red gram dal
2 Spring onion bunches
1 Tbsp Oil
1/2 Tsp Mustard Seeds
1/2 Tsp whole Jeera
4 whole Green Chillies
1 Tsp chopped Ginger
1 Tsp chopped Garlic
1/4 Tsp  Turmeric
1/2 Tsp Garam Masala
Salt to taste
2.5 cups water
Method:
Soak the Red gram dal for an hour. Chop Green chillies. Chop and clean Green Onion bunches along with onion.
In a Pan put oil, mustrad and jerra seeds, chopped ginger,garlic and green chilli.Add chopped green onion ,turmeric and stir fry for a minute or two.Add dal,garam masala and fry for a minute. Add water, salt and let it cook till dal is cooked but not too mushy.
Serve with Rice. You can make it little dry by reducing the water and can be served with Roti.

My experiments with Slow cooker series - Chana Dal with Lauki ( Anapakaya Chenaga pappu)

One more traditional Hyderabadi dal. Cooked in slow cooker and it turned out well.Dal always turn out better in slow cooker.Chana dal will be well cooked but not mashed.
  
Chana Dal with Lauki
Ingredients :
1 Cup Chana Dal
1 Medium Onion
1 small Lauki/Bottle Gourd/Anapakaya
1 Tsp Ginger Garlic paste
1 Tsp Red Chilli powder
1/2 Tsp Garam Masala(Optional)
1/4 Tsp Turmeric
1 Tomato
1 Tbsp Oil
1/2 Tsp Jeera
1/2 Tsp Mustard Seeds
1 sprig of curry leaves
Salt to taste
2.5 cups water
Method :
In a microwaveable bowl, put oil, jeera,mustard seeds,curry leaves, onion,ginger garlic paste,red chilli ,turmeric ,garam masala Microwave for 2 minutes on high.
To the slow cooker ceramic pot add Chana Dal, Lauki, Tomato,above microwaved masala, salt, water. Cook for 4 hrs on high.
Serve hot with rice.

Kids Food - Chicken Burger

As every kid my Kid too is a fan of chicken burgers and nuggets which we get in Mac D. I wanted to make it little healthier,so here is my junk food burger which is not so junk. I just do the chicken patties and let my son assemble it himself which he likes to do.





Chicken Burger
Ingredients:
Ground Chicken - 1/4 Lb
Mint - 10-12 Leaves
Coriander Leaves - Handful leaves
Ginger Garlic paste - 1/4 Tsp
Ground Black Pepper - 1/2 Tsp or to taste
2 Tbsp Chopped Onion
Green Chilli - Optional if you want it spicy
Salt to taste
Butter / Oil- 3 Tbsp
Burger Buns as required
Lettuce leave,cheese optional


Method :
Finely chop green chilli,mint and coriander leaves.

Take Ground chicken in bowl, add onion, ginger garlic paste, mint ,coriander leaves,black pepper, green chillies and salt. Mix them well . Take small rounds and make them into flat patties.

Take a pan , Put butter or Oil and put the chicken patties and shallow fry them well on both sides till they are well done.

Put a little bit of butter and warm the butter buns lightly before assembling the chicken burgers.

Note : I freeze these cooked chicken patties for up to two weeks. When I need them, I usually just roast them again on the pan or grill them in oven.

Wednesday, April 27, 2011

My experiments with Slow cooker series - Rajma

As you may know, any kind of lentils cook very well in slow cooker. Today's post is Rajma which came out nice and creamy. I added the Rajma directly (dry beans), No soaking overnight. Rajma has good amount of Iron and is very healthy. 
Rajma
Ingredients :
3/4 Cup Rajma (Kidney beans)
1 Medium onion
1 Tomato
1 1/2 Tbsp Oil
1 Inch Ginger
2 Cloves of Garlic
1 Tsp Whoe Jeera
1 Tsp Garam masala
4 Small Green chillies
1/4 Tsp Turmeric
Salt to taste
5 cups water
Cut onion , tomato into small pieces.Slice ginger into juliens and chop garlic.
Take a microwave bowl add oil, whole jeera, Onion, Garlic, Garam masala and cook for 2 minutes.
In the slow cooker add Rajma,Ginger,Turmeric,Green Chillies tomato, water ,salt and Tadka. Stir well and cook on low for 7 -8 Hours on high. It will not harm even if you leave it for another hour or so. 
Alternately if you are at home, you can add tadka later after 5 hrs of cooking process instead of at starting.
Serve hot with roti.

Tuesday, April 26, 2011

Chicken Kheema Muttila (Kofta) Curry

Mutton Kheema Mutti curry is a traditional hyderabadi food and signature dish of my Mom.
I adopted the same recipe for chicken kheema mutti curry. I had my sister over for dinner so I wanted to make something special and this worked out great.
You can use ready made kheema for this or you can do this with boneless chicken as I did. I had some boney pieces left which I used in gravy.


 

Chicken Kheema Mutti (Kofta) Curry
Ingredients :
1 Kg Chicken (Bone less)
2 Handfuls of Pudina Leaves
2  Tsp Pepper Corns
12 small Green Chillies

20 Cashew Nuts
2 Tsp Ginger Garlic Paste
1 Tsp Jeera powder
2 Tsp Red Chilli powder
11/2 Tsp Dhaniya Powder
1 Tsp Garam Masala Powder
1/2 Tsp Turmeric Powder
1 Tsp Whole Jeera
2 Bay leaf
4 Cloves
1 Inch Dlachini
1/2 Cup Curd
2 Onions
2 Tomatoes
1 Tbsp Kasoori Methi
Oil for frying
3 Tbsp oil for gravy
5 Cups of water
Salt to taste
For Making Muttilu (Kofta's):
Divide chicken, into 4 portions. To each portion add 4 chillies, 1/2 Tsp Pepper Corns , 1/2 handful of Pudina leaves,Pinch of Turmeric, 1/4 tbsp ginger garlic paste, salt and grind it to smooth paste in Chutney grinder. Chutney grinder minces it well than the wet grinder. 
Once all the portions are done, Make into small balls and fry on low-medium heat till they are light brown.I made around 50 kofta's from 1 Kg chicken.
You can have them dry or you can add them to gravy.
Gravy :
Take a pan , dry roast cashew nuts and keep aside. To the Pan add 2 Tbsp oil , add onion, saute these well, add 1 Tsp ginger garlic paste, 1/4 tsp Turmeric,Red chilli powder, Dhaniya powder,Jeera powder, Gram masala powder and saute these well. Add chopped tomatoes and cook  for 5 minutes.
Now take the above  mixture , add cashew nuts and grind to a smooth paste.
Now take a pan add 1 tbsp oil, Add whole Jeera,Bayleaf, Dalchini,cloves. Add any boney chicken pieces if you have at this point and brown the pieces. Then add above paste, saute till it leaves oil.
Beat the curd and add to the gravy. Add 5 cups of water ,salt and let it simmer for 10 -15 minutes.
Add muttilu(Kofta's) and Kasoori Methi to this gravy and let it simmer for another 10 minutes. Once done and gravy reduced to the consistency you desire , Take it off the stove.
Serve with  rice. Bhagara rice goes very well with curry.

Sunday, April 10, 2011

My experiments with Slow cooker series - Chicken Palak Curry (No Oil)

I wanted to cook the chicken in slow cooker without any browing and oil. I tried this chicken curry and it worked well. Chicken leaves enough oil on its own and combined with Dahi we get  decent amount of gravy.

Since I did not want to cook chicken before I transferred to slow cooker, I used fresh chopped ginger and garlic instead of ginger garlic paste which I felt requires pre cooking on high flame or microwave to remove the raw smell.

 
Chicken Palak Curry (No Oil)
Ingredients :
500 gms medium cut Chicken
2 Handfuls of Palak
3 Tbsp Curd
1 Inch Fresh Ginger
4 Garlic Cloves
1/2 Tsp Jeera powder
3/4 Tsp Red Chilli powder
1 Tsp Dhaniya Powder
1/2 Tsp Garam Masala Powder
1/4 Tsp Turmeric Powder
1 Tsp Whoe Jeera
2 Bay leaf
4 Cloves
8 Pepper Corns
Salt to taste

In the slow Add chicken,curd,whole  jeera,bayleaf,cloves,pepper corns,chopped Ginger and Garlic,turmeric powder,jeera powder,red chilli powder, dhaniya powder, garam masala powder, Palak, Salt.

Mix them well and let it cook for 3 to 3.5 hrs on High. Check after 3 hrs and if the chicken is well done, then turn it off, otherwise leave for about 0.5 hr more.

Mine is narrow based bottom, so the chicken peices at bottom tend to get overcooked if the water released by chicken is more. So I stir them well once in evey hour. It you have big slow cooker, that may not be an issue.

Serve hot with roti.

Pasta - Spaghetti with Tomato Sauce

Pasta is my Son's favorite. I added some greens , If your kid does not like greens, you can skip greens and add Carrot strips (Peel carrot into strips using Peeler). The collard greens used here gave a good crunch to the dish.


Spaghetti with Tomato Sauce
Ingredients:
100 to 150 grms or 1/4 Lb Whole wheat Spaghetti
3 Tomatoes
Handful Collard Greens or any other Greens
Handful of Green Peas
3 Garlic Cloves
2 Tbsp Chopped Onion
1 Cheese Slice
1 1/2  Tbsp Olive Oil
1/4 Tsp Black Pepper or  taste
Salt to taste
2 Cups of water

Chop Garlic into tiny bits. Chop tomato's into small pieces.

Take a deep dish , Put Oil and add chopped Garlic and onion,Saute a little. Add Collard Greens and Peas. Saute a little. Add chopped tomatoes.Add Black Pepper and salt. Cook for 2 minutes.

Add water and add spaghetti to the dish. Just keep sliding the spaghetti into the dish (The bottom ends will become soft and will slide ) until it is fully immersed into water. Cook till the spaghetti is well done. (Follow the cooking time instructions of the spaghetti on the package).  Add cheese slice, Let it melt and serve.

Note : If you are used to boiling Spaghetti separately, you can boil and then add them to the dish once tomatoes are cooked. I boil spaghetti along with the sauce to make it easy.

Wednesday, April 6, 2011

Other Indian Recipes - Cabbage and Carrot Stir fry

Cabbage and Carrot stir fry is a quick recipe which does not need too much cooking.
  
Cabbage and Carrot Stir fry
Ingredients :
1/2 Cabbage floret
2 Carrots
1 Medium Onion
1 Tbsp Oil
1/2 Tsp Mustard Seeds
3 whole Green Chillies
1/2 Tsp Ginger Garlic paste
1/8 Tsp Red Chilli powder
1/8 Tsp Jeera powder
1/4 Tsp Dhaniya Powder
A Pinch of Turmeric
Salt to taste
Cut Cabbage and Onion into small pieces. Using the peeler, peel carrot into long strips.They will look like flat thin noodles. This well help them cook quickly.
Take a Kadhai, put oil and mustard seeds, Let it splutter.  Then put Onion and whole green chillies and saute a little. Add cabbage , carrot, ginger garlic paste. Saute a little on high flame. Add Red chilli powder, Jeera powder,Dhaniya powder, Turmeric , salt. Stir well and leave it on medium flame for 5 - 7 minutes.Take it off the stove.
Serve with Rice or Roti.

My experiments with Slow cooker series - Toovar Dal with Drumsticks (Munakkaya Pappu)

One more Traditional Hyderabadi dal. I tried it with slow cooker and it turned out well.

  
Toovar Dal with Drumsticks
Ingredients :
3/4 Cup Toovar Dal
1 Medium Onion
2 Long Drumsticks
1 Tsp Ginger Garlic paste
3/4 Tsp Red Chilli powder
1/4 Tsp Turmeric
Salt to taste
5 cups water
Small Amount of Tamarind
Tadka
1 Tbsp Oil
1/2 Tsp Jeera
1/2 Tsp Mustard Seeds
2 Dry Red Chillies
2 Garlic Pods
 
Method
Soak Tamarind in water and Squeeze the pulp to get tamarind water and use it in the recipe. Cut Drumsticks into 3inch pieces and Onion into small pieces.
To the slow cooker ceramic pot add Toovar Dal, Onion, Drumstick Pieces, Red chilli powder, Turmeric,Ginger Garlic Paste, and water.Stir well and cook on High for 4 Hrs or  low for 8 hrs.

Add Tamarind water,salt and cook for another 1 hr.
Tadka : In hot Oil, Add  Dry red chillies, Jeera , Mustrad seeds and Garlic pieces. Let them turn light brown and add to the Dal.

Serve hot with rice.

Monday, April 4, 2011

My experiments with Slow cooker series - Whole Moong Dal

Dal's cook very well in slow cooker, be it toovar,rajma,chole,chana dal or moong dal. This is a simple whole moong dal which we make quite often at home. Turned out well in slow cooker.

  
Whole Moong Dal
Ingredients :
1 Cup Whole moong Dal
1 Medium Onion
1 Tomato
1 Potato
1 1/2 Tbsp Oil
1 Tsp Ginger Garlic paste
1/2 Tsp Jeera powder
1 Tsp Red Chilli powder
1 Tsp Dhaniya Powder
1 Tsp Whoe Jeera
1 Bay leaf
a pich of Turmeric
Salt to taste
5 cups water
Cut onion , tomato and aloo into small pieces.
Take a  microwavable bowl. Add oil,bay leaf, whole jeera, Onion,ginger garlic paste, jeera powder,red chilli powder, dhaniya powder, turmeric and 1 Tbsp water. Mix well and microwave for 2 minutes. 

In the slow cooker add moong dal, microwaved mixture, aloo,tomato, water and salt. Stir well and cook on low for 8 hrs.
Serve hot with rice and roti.

My experiments with Slow cooker series - Chicken Curry


Congratulation all of you, India WON the World cup.I watched the match after many years and it was a treat to our eyes.We celebrated with chicken curry.
 I don't like the taste of chicken we get in US when made into curry. So I usually do dry chickens which are better. I used the same method here and did not add any water to the curry and it turned out very well with good amount of gravy from chicken's own juices. The cooking times and amount of gravy  may vary a little depending on how much water and oil the chicken oozes out.Please make sure to drain water properly from chicken before using it.
Chicken Curry
Ingredients :
500 gms medium cut Chicken
1 Tomato
2 Tbsp Oil
1 Tsp Ginger Garlic paste
1 Tsp Jeera powder
2 Tsp Red Chilli powder
2 Tsp Dhaniya Powder
1 Tsp Whoe Jeera
a pich of Turmeric
Salt to taste
Take a wide microwavable bowl. Add chicken, ginger garlic paste, jeera powder,red chilli powder, dhaniya powder, turmeric,salt. Mix well and microwave for 4 minutes. 

In the slow cooker add oil , Jeera. Add the microwaved contents to the slow cooker and tomato, give it a good stir and let it cook for 3 to 3.5 hrs on High. Check after 3 hrs and if the chicken is well done, then turn it off, otherwise leave for about 0.5 hr more.
Mine is narrow based bottom, so the chicken peices at bottom tend to get overcooked if the water released by chicken is more. So I stir them well once in evey hour. It you have big slow cooker, that may not be an issue.
Serve hot with rice and roti.

Friday, April 1, 2011

Other Indian Recipes - Paneer Curry

This is one more of my son's favorite 'Spicy Paneer Recipe'. He keeps requesting it often. If I make it only for him, then I reduce the spice otherwise I add little ghee while serving.

Paneer Curry
Ingredients :
500 Grms Paneer
1 1/2 Medium Onions
2 Tomatoes
2 Bay leaf
1 Inch Dalchini
4 Cloves
1 Tsp Ginger Garlic paste
1 Tsp Red Chilli powder
1 1/2 Tsp Dhaniya powder
1/2 Tsp Jeera Powder
1/4 Tsp  Turmeric
1/2 Tsp Whole Jeera
10 Kaju
2 Tbsp Oil
Salt to taste
1 Cup of water

Saute Kaju in a pan and make a smooth paste with water. Saute whole along with Onion pieces  and make a smooth paste. Puree Tomatoes too into a smooth Paste.

Fry Paneer pieces lightly in oil and take them aside.

In the same oil add Bay leaf, dalchini and cloves, let them fry for few seconds. Add Onion paste and Ginger Garlic paste and fry a little. Add Turmeric,Red chilli powder, Jeera Powder, Dhaniya Powder , Kaju paste and let them brown till oil separates. Add some water if required. Add Tomato puree , salt , water and let it cook for 15 minutes. Add Paneer pieces , let it cook for more 5 minutes and take it off the stove. Serve it with Rice or Roti.

Snacks - Aloo Gajar chops

I was at a loss for vegetarian snack which would appeal to children for my son's birthday party. So, last minute I came up with this snack which is healthy and kids loved it. This can be baked in oven to make it healthier and also can add some more soft veggies to this.


Aloo Gajar Chops
Ingredients :
2 Big Aloo
1 Carrot
2 Bread slices
1/4 Tsp Red chilli powder
1/4 Tsp Jeera powder
a pinch of turmeric Powder
Salt to taste
Oil for frying
Boil Aloo and Carrot in water and drain when done. Lightly damp the bread with water and add to the vegetables and mash it. Mix in Red chilli powder, Jeera Powder , Salt and make elongated chops.
Frying  : Fry the chops on medium heat slowly taking care not to break them. Touch only once to turn them.
Bake in the Oven : You can also bake them in oven. Spread them in baking tray , sprinkle two Tbsp of oil on them and let them bake for 30 mins at 450 degrees till they are crisp.

Both the versions tasted good. Serve with with any chutney or sauce.

My experiments with Slow cooker series - Rice Kheer


I made rice kheer for my son's birthday as per our tradition.This time I made in slow cooker. It came out very well and tasty. Cooking in slow cooker also meant no spending hours in kitchen, no burning, no sticking, no stirring continuously. I was able to spend all that time on decorating the house for the party.
Rice Kheer
Ingredients :
1/4 Cup Basmati Rice
3/4 Cup Sugar (Add more/less as per your liking)
6  Cups Milk
4 Elaichi
7-8 Raisins/Khismis roasted in Ghee
10 Kaju
2 Tsp ghee
Roast khismis ,kaju in Ghee.Add washed rice ,sugar and milk ,elaichi in slow cooker and set it on High. 
Let it cook for 6 hrs. Add khismis after 3 hrs and add kaju while serving.
The khismis gave a nice light brown colour to the Kheer.

Tuesday, March 29, 2011

My experiments with Slow cooker series - Cabbage Chanadal Curry (Cabbage Chenagapappu Koora)

Today's dish is cabbage chandal curry which can served with both rice and roti. Very easy dish, came out very well in my slow cooker.

My Cabbage was already cut the previous day, So it took me only about 5 mins to assemble it at around 9:30. I went to shopping and came back at 1:45. By that time, my curry was ready along with Rice cooked in Rice cooker.


Cabbage Chanadal Curry
Ingredients :
1/2 Cup ArharChana Dal(Chanaga Pappu)
1/2 Large Cabbage
1  Medium Onion
1 Tomato
1 Tsp Ginger Garlic paste
1 Tsp Red Chilli powder
1 Tsp Dhaniya powder
1/2 Tsp Jeera Powder
1/4 Tsp  Turmeric
1/2 Tsp Whole Jeera
1/4 Tsp Mustard seeds
1 Tbsp Oil
Salt to taste
1/2 Cup of water

Take Microwave safe bowl, Add Oil, Jeera,Mustard seeds, Red chilli powder,Jeera powder,Daniya powder,Turmeric, Onion peices , Ginger Garlic Paste, 1 Tbsp water and microwave for about 2 mins. This will remove raw smell of the masalas.

Cut Cabbage and Tomoto. Add Chana dal, Cabbage,  Tomato and the microwaved masala, salt and water to Ceramic pot. Mix well and  put the slow cooker on High for 4 Hrs.

After 4 hours , the curry is ready to be served with Rice ,Roti.

Monday, March 28, 2011

My experiments with Slow cooker series - Chicken Soup

Today is one of those very cold and rainy days at our place. This calls for hot hot soup, so what better than chicken soup. Soups taste better when done in Slow cooker. Chicken is well cooked and is ready to fall of the bone.

This soup has been my son's favorite from the time he was very small. It has Chicken, vegetables and you can add some spaghetti/noodles if you like.You can increase spice in case you like it spicier.

Chicken Soup
Ingredients :
500 gms Chicken
1  Aloo
1 Medium Onion
1 Medium Capsicum
1 Carrot
1 Tomato
1 Cup Cabbage
1/4 cup spinach
3 whole green chillies
6 curry leaves
2 Tbsp Kothmir
1 Tbsp butter
1 Bay leaf
1 Inch Dalchini
4 Cloves
7-8 peppercorns
1 Tsp Jeera
1 Tsp Ginger Garlic paste
1 Tsp Jeera powder
a pich of Turmeric
Salt to taste
3 1/2 Cups of water
Spaghetti /Noodles - Optional

Take a wide bottomed pan. Put butter. Add bay leaf,dalchini,cloves,peppercorns,jeera,curry leaves. Add chicken pieces,turmeric,ginger garlic paste and jeera powder, Let it roast on medium/high flame. Cut vegetables and add them to the pan as you go.

Give it a good stir and transfer the contents to slow cooker. Add whole green chillies, kothmir , salt and water. Now put the slow cooker on High for 4 Hrs.

If you want to add noodles or spaghetti, add in the last half an hour.

Serve hot with dinner rolls or baguette bread slices.

Sunday, March 27, 2011

Simple Chingri Malai curry

Chingri malai curry is one of my favorite dish.I like spicy food, so I made changes to traditional version to make it spicy. This is a simpler version which uses ready made coconut milk as the coconut I bought turned out spoilt. I usually make the coconut milk myself and that recipe is slightly different than this.

Chingri Malai curry
Ingredients :
40 Small Prawns
1 Medium Onion
1 Bay leaf
1 Inch Dalchini
4-5 Cloves
10 Pepper corns
5 Green Chillies
a pinch of turmeric Powder
1 Tsp Ginger Garlic paste
1/2 Tsp Jeera Powder
1 Tsp Dhania Powder
1 Tsp Red Chilli Powder
Salt to taste
400 ml canned Coconut milk
1/2 Cup water
2 Tbsp OIL
1 Tbsp Ghee
Preparation
Take a pan Saute the onions to take out the rawness and grind into paste along with 3 Green chillies.
Now add oil to the pan , add turmeric and slightly fry the prawns. Take them out.
In the same oil put bay leaf, cloves, peppercorns,dalchini and saute for a while.Put the onion chilli paste, remaining 2 whole chillies, Ginger Garlic paste,Jeera powder,Red chilli powder , Dhaniya powder and saute them until it starts leaving oil. Add little water if it sticks to pan.
Pour the coconut milk and water and let it simmer on slow flame for about ten minutes until it starts to leave oil on the sides. Now add fried prawns and let it simmer for another 5 minutes.
 Before switching of the gas, add 1 Tbsp of ghee. Serve with hot rice. 

Saturday, March 26, 2011

My experiments with Slow cooker series - Dalma

Dalma is another Oriya/Bengali dish which my mom-in-law makes quite often. It is a good candidate for slow cooker.  This dish is Dal combined with many vegetables. We can use vegetables like Pumpkin, Drumstick, Baingan etc. Today I used, Gobi, Beens ,Alu and carrots. This is a good dish for kids which helps to sneak in some veggies along with dal.
Dalma
Ingredients :
1 Cup Arhar Dal(Toovar Dal)
6  Large Gobi florets
1  Aloo
6-7 Green Beans
1 Carrot
1 Tomato
5 whole green chillies
1 Tsp Ginger cut into small pieces
1 Bay leaf
2 Tsp Ghee
1 Tsp PanchPhoran(Kalonji,Methi,Jeera,Mustard,Fennel seeds mix)
2 Dried red Chillies
a pinch of Turmeric
Salt to taste
3 Cups of water

Cut Aloo, Carrot , Beans and Tomato into medium size pieces. Wash dal and place into Ceramic pot. Add Gobi , other cut vegetables and tomato. Add ginger, bay leaf,turmeric, Green chillies, salt and 3 cups of water.
Now put the slow cooker on High for 4 Hrs. After 4 hrs turn off the slow cooker and add tadka.
Tadka -  add paanchphoren , dry red chillies in Ghee and let it splutter. Add it to Dal.
Serve it with hot rice.

Friday, March 25, 2011

Shukto

Shukto is my husbands favorite and is a bengali speciality. As this dish calls for a variety of vegetables, I make this dish when my fridge is full of fresh vegetables just after my grocery shopping.

You can use any vegetable you like but bitter gourd (Karela) is essential. You can add fried  vadi(sun dried urad daal dumplings) which add a nice crunch to the dish. Below are the vegetables I used today.


                                                                    Final Dish





Shukto

Ingredients :

1 Big Aloo
Few florets of Gobi
1 small baingan
1/2 Plantain
4 Parwal
6 Green Beens
1/4 Lauki
3 Bhindi
1 Drumstick
1 Karela
4 Tbsp Oil
1 Bay leaf
a pinch of turmeric Powder
2 green chillies
1/4 Tbsp Jeera Powder
1/4 Tbsp Dhania Powder
1/4 Tbsp Red CHilli Powder
1 1/2 Tbsp black Mustard seeds
1 Tbsp khuskhus (Posto,Gasagasalu)
1/2 Tbsp PanchPhoran(Kalonji,Methi,Jeera,Mustard,Fennel seeds mix)
Salt to taste
2 1/2 Cups water
Mustrad & Khuskhus paste
Soak mustard seeds in warm water for about 2 hrs and grind it with little water to form a smooth paste. Add some more water and strain it to remove the husk.
Soak khuskhus in warm water  for about 2 hrs and grind it with little water to form a smooth paste. It is quite difficult to grind 1 Tbsp of Khuskhus, so I usually grind  2 Tbsp and use 1/2 of it here.

Preparation
Cut all the vegetables. Arrange them in a bake tray, sprinkle 1 TBSP of oil  and a pinch of turmeric on them and grill at 500 degree for 10 minutes. I had to do two batches. I used to fry the vegetables earlier but it took too much oil, so switched to grilling.

Now put  2Tbsp of oil in cooking dish , Add bay leaf,panchphoran, let it splutter for a sec or 2. Add Green chillies, Red chilli powder, Jeera Powder and Dhania powder. Saute it for 3,4 seconds. Add khushus and Mustard pastes and saute it for few more seconds. Add 2 1/2 cups of water and salt. Once it comes upto a boil add all vegetables except Gobi and Karela. Cover and let it simmer till all the vegetables are done.Add more water if needed. Now add Gobi flowrets and let it simmer for few more minutes. Add Karela ,turn off the stove. Add urad daal vadi if you have.
Serve hot with rice.

Thursday, March 24, 2011

My experiments with Slow cooker series - Aloo Gobi ki Sabzi


Today I wanted to make Aloo Gobi with an 8hr setting. You can start it in the morning and come back in the evening to a fully cooked Sabzi and wonderful aroma from your kitchen. 

Aloo Gobi ki Sabzi.
Ingredients :

1/2 Medium Gobi
1 Big Aloo
a pinch of turmeric Powder
4 Slit green chillies
1 1/2 Tbsp Oil
1/4 Tsp Jeera Powder
1 Tsp Dhania Powder
1 Tsp Ginger Garlic Paste
1 Small onion
1/4 Cup Water
Salt to taste

Take A microwave safe bowl, add Oil,Onion Pieces, Ginger Garlic paste,Turmeric,Jeera Powder, Dhania Powder and 1Tbsp of water. Microwave it for 2 Minutes . This will take away raw smell of masala.

Cut Aloo ,Gobi. Place Aloo First,Gobi and Microwaved masala, Salt and water in the Ceramic pot. Give a light stir. Now put the slow cooker on Low for 8 Hrs. Turn off the cooker and Serve it hot with Roti when ready to eat.

Wednesday, March 23, 2011

My experiments with Slow cooker series - Parwal Aloo Sabzi

I read about Slowcooker/Crockpot in a parents forum I follow,  I always wanted to try it. So when Walmart had a very small Slow cooker thier Thanksgiving Sale , I baught it without a blink and started my Slow cooker journey.

I have tried Chicken ,Dal and Wet and Dry sabzi's in It, Till now it has been going great. So I thought to chornical them in a blog for my future use and to anyone lookign for saving some time in thier routine.

It is boon for the woman when they are running low on time. I work full time, So this means, I have atleast one hot curry ready when I get home.

Today I tried making a dry sabzi.

Here it goes......

Parwal and Alu ki Sabzi.

Ingredients :

200 Grms Parwal
1 Big Aloo
1 Tomato
1 1/2 Tbsp Oil
a pinch of turmeric Powder
3/4 Tsp Red chilli Powder
1/4 Tsp Jeera Powder
1 Tsp Dhania Powder
1 Tsp Ginger Garlic Paste
1 Small onion
A little less than 1/2 Cup Water
Salt to taste

Cut the vegitables,Onion, Tomoto. Mix all the ingredients in the Ceramic pot ,add water. Prep done in less than 10 minutes.

Now put the slow cooker on High for 4 hrs. Thats it.Will put the picture later.

Looking forward to add more recipies as I go and get maximum out of my Slow cooker.