Feb
22
2011
Ingredients:
- Semiya – 2 Cups – Dry Roast
- Chicken Breast – 1
- Ginger-Garlic Paste – 1 Teaspoon
- Capsicum – 1 medium – Dice it into small pieces
- Please Chop the following into thin slices.
- Onion – 1 medium
- Green Chillies – 8
- Mint – 10 leaves
- Coriander Leaves – 1 Tablespoon
- Frozen Peas – 1/4 Cup
- Clove Powder – 1/4 Teaspoon
- Salt to taste.
- Oil – 3 Tablespoons
- Pepper – 1/4 Teaspoon
- Red Chilli Powder – 1/8 Teaspoon
Method:
- In a sauce pan, put 2 cups of water, 1/4 teaspoon salt, 1/4 teaspoon pepper and place chicken breast and boil till the chicken breast is fully cooked.
- Let it cool and pull the cooked chicken in small pieces and keep it aside.
- In a sauce pan put 3 cups of water and bring it to a boil, add the roasted semiya and cook for couple of minutes and drain, keep it aside.
- Take a heavy bottom pan and put oil and add onion, green chillies and saute for couple of minutes.
- Add the ginger-garlic paste and fry till the raw smell goes off.
- Now add the pulled chicken, peas and capsicum pieces and fry them for 5 minutes.
- Add the mint leaves, coriander leaves, salt, clove powder and red chillies powder and mix it well.
- Add the boiled semiya and mix it gently and cook it on medium heat till everything mixes well.
- Garnish it with some cilantro and serve it hot.
It is a very comforting food along with veggies and meat.
Feb
14
2011
Ingredients:
- Plantain – 1 Cut into 1 inch pieces.
- Green chillies – 3 cut into small pieces.
- Tadka Seeds – 1 Teaspoon
- Red Chillies – 2
- Curry leaves – 1 stem
- Red chillies powder – 1/4 teaspoon
- Dry Roast & Grind the following two items.
- Sesame Seeds – 1 tablespoon
- Peanuts – 1 Tablespoon
- Coriander Leaves – 1 Tablespoon – Finely Chopped.
- Salt to Taste
- Oil – 2 Tablespoons
Method:
- In a pan, put the plantain pieces, pinch of salt and sprinkle 2 tablespoons of water and boil until plantain become soft.
- In a frying pan, put 2 tablespoons of oil and bring it to heat and put the tadka seeds. When they start crackle, put the curry leaves, green chillies and red chillies and fry them for couple of minutes.
- Add plantain pieces and saute them for 5 minutes.
- Add the salt, red chillies powder and mix it well. Lower the heat and sprinkle the ground sesame & peanut powder and mix it gently.
- Take it off from the heat and garnish it with Cilantro.
Tip: Serve it with hot white Rice and Rasam/Sambar.
Feb
08
2011
Ingredients:
- Potato – 1 big cut into 1 inch pieces
- Onion – 1 Cut into finely chopped
- Ginger-Garlic Paste – 1 Tablespoon
- Cashew – 1/4 Cup – Soak them in warm water.
- Shazeera – 1/4 Teaspoon.
- Green Chillies – 7
- Curd – 1/4 Cup
- Garam Masala – 1/4 Teaspoon
- Milk – 1/2 Cup
- Cloves – 4
- Oil – for deep frying.
- Salt to Taste.
- Cilantro – 1 Tablespoon – Finely Chopped
Method:
- Put the curd in stainer and stain the water out of it.
- Grind the cashews to a fine paste.
- In a pan, put the oil and bring it to a heat and deep fry the potato pieces to golden brown and keep them aside.
- In a pan, put 3 tablespoons of oil and put the Shazeera, cloves then put the onion and saute till the onion becomes soft.
- Add the ginger-garlic paste and cashew paste and fry till the oil separates from it. Put salt, garam masala and stained curd and saute for couple of minutes.
- Add the milk and 1/2 cup of water and bring it to a boil and now toss in the fried potato and cook on medium heat for 5 minutes till the gravy thickens,
- Garnish it with cilantro.
Tip: Serve this with hot Roties or Pulao.
Feb
02
2011
Ingredients:
- Fresh Methi leaves – 1 Cup – chopped thinly
- Chanadal – 2 Tablespoons – Soak them in water for 30 minutes.
- Onion – 1 big – Cut into small pieces
- Ginger-garlic paste – ½ Teaspoon
- Turmeric – ¼ Teaspoon
- Coriander Powder – ¼ Teaspoon
- Amchur Powder – ¼ Teaspoon or one pinch
- Green Chillies – 5
- Oil – 2 Tablespoons
- Salt to taste.
Method:
- In a food processor put the soaked chanadal & green chillies, grind them coarsely, and keep them aside.
- Take a heavy bottom pan, pour 2 tablespoons of oil, and bring it to heat.
- Put the onion and sauté it for couple of minutes.
- Add ginger-garlic paste and fry this until raw smell goes off. Add the chopped Methi leaves and fry them for couple more minutes.
- Lower the heats, put Turmeric, Coriander powder, salt, and mix it well.
- Now add the chanadal mix and fry this until chandal mix cook through.
- Sprinkle Amchur powder, adjust the salt, and take it off from the stove.
It goes well with hot Roties or White Rice with Sambar/Rasam.
