Sundal

Quick Sundal

Chickpea  or Channa Sundal

Ingredients

Chickpea -3 cups
Curry leaves few
Asafotida Powder pinch
Mustard seeds
Oil
Red Chilies de seeded- few
Channa dhall
Urid  dhall
Cumin powder-1/2 tsp
Grated coconut 1/2 cup
Salt to taste


The Chickpea or garbanzo bean should be soaked for 4-5 hours or best overnight.
I cook mine on the stove top covered with enough water,throw in a tea bag for even cooking and for the chickpea to be tender.Add some salt.

Or just use canned Garbanzo bean or chickpea just drain all the liquid and rinse in cold water a few times.

Take a skillet add oil when it is ready add the mustard wait for it to sputter,then add all the lentils,curry leaves,red chili  and asafotida powder.
Saute a few minutes add the drained chickpea and garnish with some cumin powder and fresh grated coconut.

 

BANANA CRAN-NUT BREAD

BANANA CRAN-NUT BREAD

Best Banana Nut Bread Ever!!!!

Ingredients

3 Very Ripe Banana's mashed

2 cups Bread flour

1/2 cup Canola oil or 1 stick Butter

1/4 Cup Milk or a little more

2 Eggs beaten

1 cup Sugar

1 heaped tbs Brown Sugar

1 tsp Vanilla Essence

2 tsp Baking Powder

Pinch of Baking Soda(optional)

1/4 tsp Salt

Handful of Chopped Walnuts or Pecans

 Handful of Cranberries

Directions

• Cream Sugar,Oil or Butter,Eggs together.
• Add the mashed banana.
• Add the dry ingredients alternating with the milk beat till it all comes together.
• Add the Vanilla essence,beat and fold in the nuts and cranberry.
• Bake in a greased and floured pan at 350 degree F for 60 minutes approximately.

Peshawari Lassi

Peshawari Lassi

Thanks to Rimzy's kitchen for this refreshing drink.

(Serves 2)

Ingredients

• Yogurt 1 cup
• 1/2 cup water
• Ice cubes
• 1 tbs almond slivered
• 1 tbs cashew
• sugar according to your taste
• pinch of salt

Blend the nuts with some water first, then add the rest of the ingredients blend till nice and frothy.,I used my Vitamix to blend all the ingredients together a refreshing protein packed drink to beat the summer!
Serve right away topped with some slivered Almonds.

Hurried Spicy Potatoes

Hurried Spicy Potatoes

Spicy fried Potatoes for an quick afternoon meal

Ingredients

Potatoes-4
Onions 2 medium chopped
Tomatoes-1 diced
Curry leaves
Garlic cloves-4 crushed
Oil to fry
Fennel seeds-1/4 tsp
Mustard seeds few

Spice Powders

Turmeric powder pinch
Chili Powder-11/2 tsp (according to you taste)
Salt to taste

Directions

Boil potatoes with the skin on cool remove the skin and dice it
In a non stick pan add about 2 tbs oil add mustard ,fennel seeds wait for it to sputter,gently add the onions fry it till it gets golden brown.
Now add the crushed garlic,curry leaves,spice powders,tomatoes fry for a minute, then tip the boiled potatoes into the spice turn the heat and shake the potatoes around so the spice gets coated and roast it for 5 minutes till  a light brown coat covers each piece.

Voila a quick spicy recipe for an weekend meal with some Sambar and White Rice!!

Coconut Mango CheeseCake

Tropical Delight-Coconut Mango Cheesecake

Ingredients

For the crust you will need

Graham Cracker Crumbs-11/2 cups
Butter -5 tbs
Sugar-5 tsp
Sweetened Coconut flakes -1/2 cup


For the Filling you will need

Cream Cheese about -18 oz
3/4 Cup Mango Pulp
Coconut Cream-1/2 cup
2 Tsp Corn Starch
3/4 C or less Sugar
3 Eggs Beaten
Pinch of salt
Vanilla Essence-1/2 tsp



For the topping you will need

Heavy Whipping Cream-1 cup
3 tbs mango pulp
3 tbs coconut milk
3-4 tsp Confectioner's sugar(according to your taste)

or just plain old

Cool whip (store bought)

Final Touch

Slices of Mango
Toasted Coconut flakes 1/4 cup


Direction

Step 1

• Melt the Butter
• Powder the Graham Cracker

In a mixing bowl add the graham cracker crumbs,butter,coconut flakes and sugar using a hand beater mix to combine.
Heat the oven 350 degrees.
Grease the spring foam pan and layer the crumb mixture press it down and up the sides.
Bake at 350 degrees for 15 minutes till a golden crust forms.
Cool and set it aside.

Step 2

• Bring the Cream Cheese to room temperature. 

In a mixing bowl add the cream cheese blend it well using a mixer,now add the mango pulp,corn starch,sugar,salt,vanilla essence blend it till smooth.Slowly add the beaten eggs and continue beating till it gets fluffy.Now add the coconut cream and beat till it all  comes together.

Place the spring foam pan with the cooled crust into a glass pan or any baking tray add the creamed filling into it.Pour 2 cups of water into a glass pan.

Now bake for 60 minutes approximately or until the filling has set.

Allow it to cool, I refrigerated it overnight

Step 3

Toast the Coconut flakes on the stove top using a non stick pan making sure it does not burn.

Step 4 

In a mixing bowl add the whipping cream,sugar and beat it till it is nice and fluffy till soft peaks are formed
it takes about 7 minutes using a hand beater,add to it some mango pulp and coconut cream beat again.
Spread over the chilled cheesecake and top lavishly with toasted coconut flakes.

Coriander Chicken Curry

Coriander  Chicken Curry

Ingredients

Chicken 1 whole cut into bite size pieces
Red Onions - 2 minced fine
Ginger and Garlic minced - 2 tbs each
Coriander bunch - 3 whole/ cut the ends / trim the leaves / mince it fine
Green Chili - 6 de seeded and minced fine
Juice of 1 Lime
Salt to taste
Oil to fry

Whole Spice

2 Cinnamon Sticks
2 Cardamoms
2 Cloves
1 Bay Leaf
1/4 tsp Fennel seeds

1/2 Cup Fresh Coconut whizz with enough water to make a paste

• Rub the chicken with some turmeric and rinse well,keep it aside
• Heat oil in a large non stick pan  add the whole spices when it sputters add the onions fry it till transparent do not let it brown
• Add the minced chili ,ginger and garlic saute,add the minced coriander leaves fry it well
• Add the curry leaves,now add the chicken,salt to taste and cover cook for about 20 minutes till the chicken is cooked .You can add about a cup of water at this point. 
• Finally add the ground coconut paste stir and add enough water let it simmer for another 10 minutes
• Add the lime juice,check the spice level and salt!!

Serve with any Rice Pilaf ,Roti's or just Plain Rice!!

Recipe Courtesy - Hepsy Joel

Thanks to Hepsy for sharing this yummy family dish!

Perfect Munchkins

MUNCHKINS-Just Made Perfect

INGREDIENTS

All purpose flour-3 cups
Milk- 3/4 cup
Butter -1/2 stick
Sugar -1/2 cup
Castor Sugar for dusting
Yeast-1 tsp
Eggs-2
Pinch of Nutmeg
Pinch of salt
Oil to Deep fry

Method

• Measure the flour in a mixing bowl add a pinch of salt and nutmeg,keep it aside
• In a saucepan  measure out the milk add the butter to it bring it to boil,stir in the sugar.
• Completely cool it to room temperature add the measured teaspoon of yeast,give it a stir add in the beaten eggs.
• Now add the wet ingredients to the dry ingredients,with a wooden spatula mix the dough then transfer to a working surface and knead the dough till soft transfer back to the bowl, cover and set it aside for an hour.
• The dough should double. release any air puffed inside,make lime size rounds, deep fry them in oil till golden brown.

Finally dust some powdered sugar over some or eat some plain or dust some Cinnamon sugar powder to the rest.

Thanks to Nisa I saved a trip going to Dunkin Donuts this morning !!!


Recipe Courtesy: Nisahomey's "Cooking is Easy "

Birinji Rice or Buttered Rice Pilaf

Birinji Rice or Buttered Rice Pilaf

Ingredients


5 Cups Basmati Rice
71/2 cups of water (coconut milk/ water)
2 Medium Red Onions Sliced
3 Tbs Ginger and Garlic paste
6 Green Chilies (optional)
1 Tomato Diced
Handful Mint leaves chopped
1 Bunch Cilantro Leaves chopped

Oil to fry
Salt to taste

Whole Garam Masala

2 Cinnamon Sticks,2 cloves
2 Cardamom,1 star Anise,2 bay leaves kalpasi few 

1/2 stick Butter or 2 -3 tsp Ghee
1/4 cup thick Coconut Milk
Juice of 1 lime
1 Tsp Rose water

Kesari Color mixed with a few teaspoons of water (optional)

Method
Wash the rice and soak for 30 minutes,drain, keep it aside.

Take a pressure cooker pour about 1 small ladle of oil add the whole garam masala wait for it to sputter then add your sliced onions.

Fry the onions till they brown now add the green chili,ginger and garlic paste and fry till the oil separates you can add a few teaspoons of water to cook the ginger and garlic paste.

Now add the tomatoes, followed by the chopped leaves,coconut milk,rosewater and juice of 1 lime and the measured water,add salt wait for the liquid to come to a boil now add the rice.

Check for Salt

Cover the pressure pan or cooker wait for the stream to escape, simmer the pan for exactly 7 minutes.

Cook on low flame,turn off the stove wait for 10 minutes to open.Finally drizzle some kesari food coloring this is totally optional.

Add the melted ghee.

Quick and easy birinji rice is ready to be served along with any curry of your choice!  

Chicken and Vegetable Curry

Chicken and Vegetable Curry

Ingredients

Chicken -1 whole cut into 22 pieces
Carrots-2 Diced
Potatoes-2 Cubed
Zucchini-1 Cubed
Turnips-1 Cubed
Green Beans-1 handful trimmed and cut into 1/2 " pieces

Onions-1 minced
Garlic-4 cloves crushed
Ginger-1" minced
Green Chili-1(optional)
Tomato-1 chopped
Curry Leaves-few
Cilantro for garnish

Whole Spices

Cinnamon-1
Cloves-2
Cardamom-2
Star Anise-1
Bay leaves-2
Fennel-1/4 tsp

Oil
Salt to taste

Curry powders

Turmeric Powder-1/4 tsp
Cumin Powder-1/2 tsp
Chili Powder-1 tsp(depending on your spice level)
Meat Masala-1 tsp

Coconut Powder- 4 tbs mixed with 1 cup of water

Directions

Chop and /or  dice all the vegetables

Wash the chicken marinate with some turmeric powder and salt,keep it aside

 Heat a wide pan, add 2-3 tbs oil add the whole spices wait for it to sputter then add the onions followed by the curry leaves,ginger,garlic and chili,saute for a couple of minutes making sure it does not burn.

Now add the curry powders with 2 -3 tablespoons of water fry till oil separates.

Add the marinated chicken,tomatoes salt to taste and cover with a tight lid steam cook for 20 minutes.

Add the cut vegetables,see if there is enough water from the chicken if not pour about 1/2 cup of water,cover - cook till done another 20 minutes approximately.

Check for spice level,salt and add the coconut milk simmer for another 5 minutes.

Very tasty Chicken Curry with Vegetables  is ready.

Kid's will enjoy this one pot dish serve with some Rice Pilaf or just over plain hot Rice.

Dosa Batter

Dosa Batter

Ingredients

2 cups Ponni Boiled Rice
1 cup Idly Rice
1 cup Sona Masoori Rice
1 Cup Urid Dhall
2 tsp Fenugreek seed
2 tsp Channa Dhall

Method

Wash,rinse and soak the above mentioned ingredients for 6-8 hours.
Drain the water.
Using a wet grinder or a blender grind the soaked rice,dhall.
You can grind in  2 batches if needed by adding enough water in between to make a smooth batter.
Remove the batter from the grinder into a air tight container, add enough water,salt  and mix.
Let it ferment overnight .

Makes crisp dosa's to be relished with some yummy chutney,sambar and podi.

Walnut Zucchini Bundt Cake

Walnut Zucchini Bundt Cake

Ingredients

Flour-2 cups
Eggs-2
Oil-1/2 cup or Butter 2 tbs and the rest oil to make half cup
Sugar -1 cup
Baking Powder-2 tsp
Zucchini-1 whole shredded
Walnuts-1/2 cup Chopped
Pure Vanilla Essence-1 tsp
Pinch of Salt
Nutmeg Powder-1/4 tsp
Sour Cream -1 tbs

Directions

• Mix the Sugar,Oil,Sour Cream and Eggs
• Beat at low speed and cream it 
• Add the Shredded Zucchini followed by the dry ingredients 
• Beat for a couple of minutes using a mixer add a pinch of Salt,Nutmeg powder and essence
• Preheat Oven to 350 degrees
• Bake for 35-40 minutes in a Bundt pan or a loaf pan until a toothpick inserted in the center comes out clean.

Zucchini and Paneer Scramble

Zucchini and Paneer Scramble

Ingredients

Zucchini-1
Paneer crumble -1cup
Onions-1diced
Curry leaves
Green chili-2 minced
Cilantro leaves 1/4 cup
Salt to taste
Oil


Prep work

Grate the zucchini
Crumble the fried Paneer cubes
Mince the chili
Dice onions

Directions


In a medium sized pan pour 1 tbs oil sauté the onions,curry leaves and green chili.

Now add the grated zucchini and continue to stir for 2-3 minutes add  the crumbled paneer, I used a chopper to crumble the paneer.Stir fry for a good 5 minutes till it all comes together.

Finally add the chopped cilantro leaves.

Serve hot with Chappatis or any Indian bread.

Option

You can also beat a couple of eggs and add to the saute before adding the paneer !!

Tomato Chutney

 Tomato Chutney

Ingredients

Tomatoes-6-7 pulsed
Onions-3 medium sliced
Chili Powder-11/2 tsp
Turmeric Powder- pinch
Curry Leaves few
Sugar-1/2 tsp


Oil-2-3 tbs
Mustard Seeds
Asafoetida -1 pinch

Instructions

In a frying pan add about 2 tbs oil, add mustard seeds  wait for it to sputter then add the sliced onions saute them till transparent,add the curry leaves.

Now add the chili powder,turmeric,salt to taste followed by the tomatoes.
#I pulsed the tomatoes in the blender.

Add a half teaspoon of sugar for the sweet taste to come out,I added a tbs of Olive oil when it was all coming together.

Let it simmer on low flame for about 20 minutes till all the water evaporates the chutney is mushy .
Garnish with Cilantro leaves.

Serve it with roti,dosa or just hot rice.

Khus Khus Murg

Khus Khus Murg

Ingredients

Chicken - 3 pounds into bite size pieces

Turmeric Powder-1/ tsp

Lime juice-2 tsp

Red Onions -3  medium
Cloves-2
Cumin-1 tsp
Tomato paste -2 tbs
Fresh Tomatoes-2

To Grind 

Green Chili-2
Coriander leaves-1/4 bunch
Khus Khus-1/4 cup or a tad bit more soaked in water

Spice Powders

Chili powder-11/2 tsp
Meat Masala powder-2 tsp
Kashmiri Chili Powder-1 tsp

Salt to taste
Oil to fry 

Directions

In a kadai or a frying pan add enough oil to fry the onions, the actual recipe calls for deep fried onions.
I sauteed the onions till they were golden brown then added the cumin seeds,cloves,meat masala,garam masala,chili and kashmiri chili powders,fry for a minute or more then add the diced tomatoes followed  by the tomato paste.Fry till the oil separates.

To this add the ground paste of khus khus,green chili and coriander leaves and fry.

I had cleaned the chicken and marinated with some lime juice and turmeric powders.
Add the chicken to the masala making  sure to cook the chicken on low flame till done.Add about 1/4 cup of water or wait till the water comes out of the chicken.COOK TILL DONE!

Finally  garnish with some fried onions and coriander leaves.

*To make a slight variation add 3 tbs of heavy whipping cream to the same Khus Khus Chicken it will be creamy Malai Khus Khus Murg

Thanks for the special recipe courtesy of -Chef Jaspreet Nirula

Green Beans and Potato Toss

Green Bean and Potato Toss

Ingredients

3-4 Medium Potatoes (peeled and diced)

1 bag French Cut Green Beans
or
11/2 Cups Fresh Green beans Chopped, steamed for 4 minutes

1 Red Onion Minced
Cumin Seeds-1/4 tsp
Few Curry leaves
Mustard seeds

Red Chili Powder-1/2 tsp
Cumin Powder-1/2 tsp
Turmeric Powder-1 pinch

Oil for Seasoning

Method

• Heat oil in a frying pan add the mustard seeds wait for them to sputter then add the cumin seeds when they crackle add the minced onions fry for a couple of minutes.
• Now add the Curry leaves,diced potatoes and the spice powders saute for about a minute, cover the lid and let it cook in it's own steam for 8-10 minutes.Toss  the potatoes in between making sure it does not burn.
• Check if the potatoes are cooked, add the french cut green bean cook for another 4-5 minutes with the lid covered till the green bean is fully cooked.
• I personally like my Green bean crunchy.
• Tasty Green Bean and Potato is ready to be served with Chapatis or with some steaming hot rice and any curry. 

Cabbage Stir fry # Porial # Thoran #

Cabbage Stir Fry # Porial # Thoran #

Ingredients


Cabbage -1 head thinly sliced
Red Onion -  1 medium diced
Green Chili-2 de seeded and slit
Mustard seeds- few
Chana dhal -1 tbs
Curry leaves
Turmeric Powder pinch
Oil to stir fry
Salt to taste
1/4 cup Shredded Coconut

Method

Using a good knife is a must when slicing the cabbage or you can use a mandoline slicer.

Slice the cabbage  into fine long strips.

Heat a wok add 1 tbs oil ,I like using  virgin coconut oil.
Add some mustard seeds wait for it to sputter then add the chana dhal,green chili,onions fry for a few minutes till the onions become transparent, add the curry leaves,the shredded cabbage,turmeric powder stir fry for a minute or more.

Cover the wok or skillet with a tight lid cook on low flame for about 6-8 minutes, add salt,finally add the shredded coconut,check for salt remove from flame serve with some hot rice and sambar.

# Simply Love Cabbage #

Skillet Ziti with Spinach and Grilled Chicken

Skillet Ziti with Spinach,Zucchini and Grilled Chicken!!

Ingredients

Ziti Pasta- 1 pound use any whole wheat pasta if you wish to go Gluten free use brown rice pasta
Zucchini-1 diced
Spinach-1/2 bunch trimmed,washed and chopped fine
Grilled Chicken breast or any chicken sausage can be used  -sliced
2 Tbs Olive oil

1 Medium onion chopped
3 Cloves Garlic minced
Mrs.Dash all purpose spice-1/2 tsp
Freshly ground black pepper
3 Tbs Butter
11/2 Cup Milk
About 3/4 Cup Parmigiano-Reggiano


Method

• Boil a large pot of water to boil the pasta,follow directions on the box
• Drain keep it aside
• In a skillet heat the oil over medium flame add the diced onions,garlic,zucchini,saute over medium flame
• Now add the spices,pepper,butter and whisk in the milk keep stirring till the liquid comes to a boil 
• As the sauce thickens,adjust the spice level and salt,add more if needed
• Add the spinach,the diced grilled chicken,toss in the cooked ziti
• Finally add the Parmesan cheese, close the lid of the skillet and let it stay warm until served

Chicken Makhani with a twist!

Chicken Makhani with a twist  

                         "AKA"

Spinach Butter Chicken

Ingredients

Chicken  Breast -3 pounds cut into bite size pieces

Cut,wash and rinse the chicken with some turmeric powder add some 3 tsp tandoori masala (store bought),2 tsp chili powder, 2 tbs yogurt,2  tbs oil,salt to taste  let it marinade for a few hours or can even marinate it overnight in the fridge. 

Butter or Oil -2 tbs

Red Onion- 1 large
Tomatoes- 2 whole chopped
Ginger 1 inch
Garlic -8 cloves
Cumin seeds-1 tsp

Garam masala 1 tsp
Tomato paste- 2 tbs
Dried Methi Leaves-1 tsp

Baby Spinach- 2 cups chopped fine
Heavy whipping Cream -4 oz


Step 1
Marinate the Chicken

Step 2
Bake in the oven on a greased tray  for an hour at 350 degrees F ,making sure you flip the  chicken pieces after 30 minutes.Broil for 7 minutes more if needed.



Step 3
On the stove top

Heat a large deep non stick frying pan, add the butter or the oil saute the onions,tomatoes,cumin seeds,methi leaves ,whole garlic cloves and diced ginger for approximately 3 minutes.

After you saute, bring it to room temperature  puree it in the blender till smooth, pour it back in the frying pan add the tomato paste,garam masala and more spices if needed according to your taste.Cook it for another couple of minutes.

Now add the  grilled pieces of chicken,chopped spinach leaves cook for a few more minutes, finally stir in the heavy whipping cream and simmer for 10 minutes till it all comes together.


Delicious MAKHANI is ready to be served with some warm Naan.

Idli Batter

 Idli Batter  Recipe

5 Cups Idly Rice 
1 Cup and a handful  whole Urid dhall
1  Tsp Fenugreek seeds whole soaked along with the urid dhall.
1/2 cup Aval (beaten rice )  soaked along with the urid
Salt to taste 
Enough water to grind

Method using a wet grinder.

Can do the same using a blender as well,I personally prefer the wet grinder.

Wash the rice till the water runs clear, soak for approximately 4-5 hours.
Wash the urid dhall  till it runs clear  soak for 3 hours.
Grind the urid dhall first till light and fluffy approximately 45 minutes in the grinder remove and then add the soaked rice grind till you get the desired consistency I like mine slightly coarse.Approximately 22-25 minutes.
Add the ground urid dhall with the ground rice in the grinder till it is well combined and comes together  approximately 2 minutes.

Remove,add salt and let it ferment overnight depending on the weather it would approximately take about 6-8 hours.

Chettinad Chicken Kurma

Chettinad Chicken Kurma




Ingredients


 1 Chicken  cut into small pieces
Onions-1 
Tomatoes-2
Curry leaves
Turmeric powder-1/4 tsp
Coriander powder-1 tsp
Salt to taste
1/2 grated coconut ground to a smooth paste
Ginger and Garlic paste -2 tsp
Green Chili-1or 2
Oil to fry

Whole spices to grind to a paste

Cardamon-2 
Cloves-2
Cinnamon stick -1
Poppy seeds-1/2 tsp
Pepper -1 tsp
Cumin 3/4 tsp
Fennel 3/4 tsp
Red chili 2 or 3

Dry roast the above ingredients and grind to a smooth paste ,set it aside.

In a frying pan saute the onions till golden brown,add the curry leaves,green chili,ginger and garlic paste fry till the raw smell disappears,then add the chopped tomatoes and turmeric powder and the ground Chettinad masala,coriander powder and fry till you see the oil separates.

Add the cleaned, washed chicken to the masala fry for a few minutes,add salt then let it simmer for another 15 minutes till the water evaporates now add the coconut paste and enough water to make the curry simmer for another 10 minutes.

Very tasty chettinad chicken kurma is ready to be served with some white rice or steamed Idly! 

Garnish with lots of curry leaves and cilantro leaves!  

Adding a squeeze of lime will add to the flavor also adjust the spice level by adding more red chili. 

Quick Chicken Curry

Quick Chicken Curry

Ingredients

Boneless or bone in chicken pieces 2 lbs
Potatoes 2 cubed
Onions 1 diced
Tomato 2 chopped
Ginger 1" minced
Garlic  6 cloves minced
Green Chile 3 de - seeded and slit
Curry leaves
Coriander leaves 1/2 bunch

Few Whole garam masala(cinnamon,cloves,cardamom,bay leaves,star anise)
Chili powder 2 tsp
Coriander powder 2 tsp
Turmeric powder 1/2 tsp
Cumin powder 1 tsp


Maggie Coconut Powder 3-4 tbs mixed with a little water
Juice of 1 lime
Salt to taste
Oil to fry

Directions

Wash the chicken and  marinate with some salt and turmeric powder, keep it aside.

In a non stick pan add  2 tbs oil add the whole  garam masalas and wait for it to sputter then add the chopped onions fry till transparent,then add the minced ginger and garlic followed by the green chili fry for a couple of minutes.

Now add the masala powders fry for a minute or more then add  the chicken  stir till the masala gets well coated on all the pieces of chicken.

Time for the tomatoes and potatoes to be tossed in along with a handful of curry  leaves.Cover with a tight lid let it simmer for about 15 minutes remove the lid add  the coconut powder mixed with some water about a cup and bring to boil and let the curry simmer for another 15 minutes till it all comes together.Finally add the lime juice and garnish lavishly with the chopped coriander leaves.

Quick Chicken curry ready to be served with some hot Rice or warm Roti's!