Taste Buds

The autism puzzle

2010-01-19T11:23:00.001-08:00

Good observation! Are we narrowing our 'sieves' so that we get few normal kids and subjecting them to being experimental guinea pigs?

in reference to:

"community?"
- Mosaic of Minds (view on Google Sidewiki)

MINT OR PUDINA CHUTNEY

2008-11-20T05:51:00.000-08:00

Ingredients:

Mint leaves (discard all stems) – 3 cups
Raw or green mangoes – 500 grams
Sugar – 1 or one and a half cups
Salt – 1 or 2 tsp

Procedure:

Boil the mangoes as whole (do not cut the stems) in a vessel of water. The water should cover the mangoes. Put 1 tsp salt in the water. Lower the heat once the water starts boiling. Cover the vessel with a lid. After 10 minutes, insert a skewer into a mango to check if it is soft. If it is tender shut off the heat. When the mangoes are completely cool, peel them using your hands. Scoop out the boiled mango pulp from the peels and seeds. The pulp should be one and a half cups.

Pluck the mint leaves only from the stems. The leaves should amount to about 3 cups. Wash the leaves by immersing them in a bucket of water. Wash them very well so that there is no trace of dirt as leaves collect a lot of dirt. Shift the leaves on a colander, to drain the water.
In a large mixer jar put the mint leaves first and then the sugar, over the leaves. Run the mixer at high speed. Add a little water if needed. When they form a smooth paste add the boiled mangoes pulp. Run the mixer at high speed again. It should form a smooth paste. Store it in a glass container inside the fridge.
This mint chutney can be served as a dip to several Indian dishes. It can also be used to make a soft drink. Take 4 to 5 tsp of the chutney in a glass. Put in ice cubes and cold water. Stir well. You can also add powder of roasted cumin seeds and dry red chilly. This is a soft drink from India, popular during the summers.
The ratio of mint leaves: boiled mango pulp: sugar should be 2:1:1. The amount of sugar may vary according one’s own taste of wanting the chutney to be more or less sour. There is a rare variety of green mangoes that is not at all sour Never use this variety to make chutney as the chutney would not be sour and thus turn tasteless.

Posted by Keya

SOUR FISH

2008-11-13T08:59:00.000-08:00

INGREDIENTS

Fish Rohu - 500 grams - scaled and cut into pieces
Tamarind - 1 small lime sized ball
Sugar - 2 tbsp
Salt - 1-2 tsp
Turmeric powder - half tsp
Mustard oil - half cup
Mixture of fenugreek seeds, cumin seeds, saunf seeds and black cumin seeds - half tsp
Dry red chilly - 2

PROCEDURE

Wash fish well and smear with 1 tsp of salt and half turmeric powder. Put fishes on a colander to drain water. Now put tamarind ball in a bowl of hot water. After sometime press and mix the tamarind to make a paste. Now sieve the paste.
Heat oil in a wok. When oil smokes shift in as many fish pieces the oil can hold without the pieces touching each other. Fry until light brown on all sides ( turnover on all sides to fry uniformly). Keep the fried fishes on a tissue. Now in the same oil- on high heat fry the mixture of seeds and the dry red chillies. After 30 seconds slowly shift in the tamarind paste. Put a cup of water too. When it starts boiling put in 2 tbsp of sugar and half tsp of salt ( you can add the salt and sugar according to your personal taste). Now slowly shift in the fried fishes. Let it boil. You can boil it more or less according to making the gravy thick or thin. Your sour fish is ready.

This is a lip smacking Indian dish that can be served with rice.

Posted by Keya

LAU CHINGRI

2008-11-09T09:29:00.000-08:00

This is an Indian recipe from the state of West Bengal, made mainly out of lau (white gourd, picture shown) and chingri (small prawns).

INGREDIENTS

White gourd – 1 kilo
Small prawns (shelled) – 250 grams
Mustard oil - -5 tsp
Black Mustard seeds – 1 tsp
Bay leafs – 2
Dry red chillies – 2
Sugar – 2 tsp or according to taste
Salt – 1 tsp or according to taste

PROCEDURE

Wash the prawns well. Smear some salt and let drain in a colander. Peel the gourd and cut it up into thin strips about 1 inch long and one eighth inch thick. You can also thickly grate the peeled gourd if you do not want to spend time on cutting it up. Put the gourd in a covered utensil. Do not
add any water. Put on high flame. 5 minutes later open the cover. If the gourd is watery keep it uncovered otherwise cover it again. In this way the gourd should be done (just enough soft but firm). Drain the boiled gourd in a colander. Keep asde.
Heat 3 tsp of oil in a wok. When oil smokes lower the heat and carefully add the prawns. Raise the flame and stir fry the prawns till reddish orange in colour. Shift prawns from the oil with a slotted spoon. Keep aside. Now add 2 tsp oil in the same wok. When the oil slightly smokes add the bay leafs, mustard seeds and the dry red chillies (stems cut out). After 30 seconds lower the flame and slowly add the boiled gourd. Raise the flame once again and add the salt and sugar. Stir continuously till the gourd is drier (about 1 minute). Add the prawns and stir for 1 or 2 more
minutes. Serve hot or when cool with rice. You can also add freshly grated coconut to garnish.

Add the coconut just before serving, as fresh coconut tends to stale quickly. A photo of the said dish is shown here.

COCONUT LADDO

2008-04-01T09:28:00.000-07:00

INGREDIENTS

Coconut - 1 large
Sugar - 1 cup
Green cardamoms - 3-4

PROCEDURE

Grate the coconut. Take a wok. Mix the grated coconut and sugar. If there is 2 cups of grated coconut then use half cup of sugar with it. Now put the wok on high flame and go on stirring with a flat wooden laddle. Go on stirring till the mixture leaves the side of the wok. Lower the flame. Grind the black seeds of the green cardamoms into a powder. Add to the mixture and stir. Shut off the heat.
When cool enough to handle shape the coconut mixture into lime sized balls. Press well while shaping into balls. Your coconut laddos are ready.

Posted by Keya

CRAB CURRY

2008-03-19T09:26:00.000-07:00

INGREDIENTS

Crabs - 2 large
Onions - 2 large
Garlic - 6-7 flakes
Coriander powder - 1 tsp
Ginger paste - 2 tsp
Tomato - 1
Cumin powder - 1 tsp
Salt - 1-2 tsp
Turmeric powder - 1-2 tsp
Sunflower or mustard oil - half cup

PROCEDURE

First cut off the legs of the crab. Tap lightly on the thicker legs to crack them a little. Cut off the narrow ends of the thinner legs. Now tap at the center of the body to crack the shell at the center. Remove the shell of the body. There is some fat inside the shell. Scoop it out and keep aside. Now remove the feathery shaped things from the body. Remove away all other parts such as eyes, which need not be cooked. Wash the legs and body well. Smear them 1 tsp salt and half tsp turmeric powder. Keep on a colander for 30 minutes.
Heat 4 tsp oil in a wok. When oil smokes shift in the crabs to the wok. Stir well and fry for 2-4 minutes on high flame. Remove the fried crabs in a bowl. Make a paste of the onion, garlic and tomato. Heat 6 tsp of oil in the wok. When oil smokes add the paste of onion, garlic and tomato. Add the cumin, coriander and half tsp turmeric powder. Add half tsp salt and the fat that was kapt aside. Add the ginger paste last of all. Fry all till light brown. Now add 2 cups of water. When it boils add the fried crabs. Let boil on high flame. Stir till gravy thickens and almost clings to the crab. You can also add boiled potatoes or shredded and boiled cabbage with the crab curry.
Your crab curry is ready.

Posted by Keya

MOGLAI PARATHA

2008-03-19T09:23:00.000-07:00

INGREDIENTS

Flour - 250 + 50 grams
Sunflower oil - 1 cup
Eggs - 4
Onion - 3 medium sized (chopped finely)
Green chilies - 2-3 (chopped finely)
Minced meat - 50 grams
Salt - 1-2 tsp

PROCEDURE

Mix 1 tsp salt and 5 tsp oil in the 250 grams flour. Using water little by little knead into a hard dough. Divide the dough into egg sized portions. Shape them into balls slightly flattened. Dust the rolling board , pin and dough ball with flour. Roll out into very thin rounds ( about 12 inch in diameter) . Put a large frying pan on high flame. Put the rolled round on the frying pan. After 1 minute turn over and heat the other side of the rolled round for 30 seconds. In this way roll as many as rounds and heat them in same way. Keep them aside.
Chop the onions and chilies. Break 1 egg and beat it with 1 pinch of salt. Heat 2 tsp of oil in the frying pan. When oil just smokes put over a rolled round and lower the flame. Pour the beaten egg in the center of the round. Spread the egg a little by using a spoon. Sprinkle 1 tsp of minced meat in the egg. Sprinkle a tsp of salt too. Now sprinkle 2 tsp of chopped onion and a pinch of chopped chilies. Now slowly fold in the 4 sides of the round one by one such that the round now resembles a square shape. Let cook on slow fire till the egg is done. Slowly and carefully turn over to the other side. Raise flame and add 1 tsp or more of oil. Lower flame. Cook till both sides are golden brown. In this way cook all the parathas.
Your muglai paratha is ready. This is mainly served as a snack but can also be used as a main dish. It is very easy and quick to prepare. It is sure to linger in ones memory.

Posted by Keya

GRAM FLOUR STICKS CURRY

2008-03-17T09:21:00.000-07:00

INGREDIENTS

Gram flour - 100 grams + 2 tsp
Cumin seeds - half tsp
Dry red chillies - 1
Saunf - half tsp
Salt - half tsp
Curd - 100 grams
Curry leaves - a small handful
Green chili - 2
Oil - 2 tsp

PROCEDURE

Roast the cumin seeds and dry red chilli . Grind them to a powder. Grind the saunf to a powder too. Mix the powdered cumin seeds and dry red chillies , saunf powder and half tsp salt with the gram flour. Knead them into a hard dough by mixing water little by little. Now roll out the dough into sticks of one fourth inch diameter. Cut them into one inch size lengthwise. Let water boil in a wok. Shift the gram flour sticks in, while water is fast boiling. Let boil in high flame for 10 minutes. Now take out the sticks using a slotted spoon. Empty the wok. Dry it .
Heat 2 tsp of oil in the wok. Chop the chilies (if you want the curry hot) and the curry leaves. Add the chilies and the curry leaves when the oil smokes. Beat the curd with 2 tsp of gram flour. Lower the flame and slowly add the beaten curd and gram flour paste. Go on stirring. Add 1 tsp salt. While it just starts (slightly) to boil add the gram flour sticks. Stir and shut off the heat. If you want the gravy thicker add a little more gram flour paste. Check the salt.
Your gram flour sticks curry is ready. Serve with rice, roti or puri.

Posted by Keya

POTATO CURRY

2008-03-11T09:19:00.000-07:00

INGREDIENTS

Potato - 250 grams
Salt - 1 tsp
Tomato - 1
Turmeric - one fourth tsp
Green chili - 2-4
Cumin seeds - half tsp
Asafotadia - one fourth tsp
Oil - 1 tsp

PROCEDURE

Peel and dice the potatoes into half inch cubes. Heat the oil. When the oil smokes add the cumin seeds and asafotadia. When cumin seeds start making a splattering sound slit and add the green chilies now, if you want the curry hot. Add the chopped tomato after 30 seconds. Add the salt. When the tomato is soft add the turmeric powder. Add the potatoes now. Stir for 2 minutes. Transfer in a pressure cooker. Add water to just barely cover the potatoes. Add the whole chilies now if you do not want the curry to be hot. Close the lid tightly. Put on high flame. When the pressure cooker whistles or comes to full pressure put the flame off. Let the cooker open automatically. Your tasty potato curry is ready. Serve with rotis or kachoris.

Posted by Keya

GREEN PEAS KACHORI

2008-03-07T09:18:00.000-08:00

INGREDIENTS

Shelled fresh green peas - 250 grams
Flour - 500 grams
Green chillies (optional) - 2
Ginger paste - 2 tsp (1 inch cube piece)
Saunf seeds - 1 tsp
Asefotadia - half tsp
Cumin seeds - 1 tsp
Dry red chillies - 2
Sunflower oil - 2 cups

PROCEDURE

Roast the cumin seeds and dry red chillies and grind them to a powder. Keep aside.
First, grind the saunf seeds to a powder. Now , alongwith the saunf powder grind the green peas, green chillies and ginger to a paste.
Heat 2 tsp of oil in a wok. When oil smokes add the asafotadia. After 30 seconds add the paste of green peas, green chillies, ginger and saunf powder. Add 1 tsp of salt. Go on stirring fast and continuously, on high flame till the mixture has a dough like appearance. Add the roasted dry chillies and cumin seeds powder- stir and shut off the heat. The mixture should feel like a soft dough.
Take the flour. Add 1 tsp of salt and half cup oil. Mix well. Now add water little and knead into soft dough. Knead well. Divide and make into lime sized balls. On the other hand make marble sized balls out of the peas mixture.
Take a lime sized flour dough ball. Press with a finger right in the center of the ball. Increase the size of this hole by patting with thumb and fingers. Pat the center with the thumb and the outer part with fingers. When the hole is quite large enough, put a green peas ball inside the hole. Press, pat and pull the flour ball to cover the green peas ball completely and neatly. In this way make as many balls as you can. It is natural that either some flour dough or some green peas mixture would be left over.
Now take some oil and grease the rolling board and pin. Press lightly and roll out each ball (green peas ball covered by flour dough) flat into one eighth inch thickness. Grease the ball too before rolling. You stop rolling further if the green peas mixture bursts out. You should roll in such a way that the green peas mixture does not leak out of the flour dough. Roll out all the balls in this way. Keep them aside without touching each other.
Mean while, heat the rest of the oil in a wok. When oil smokes, slide one rolled dough slowly inside the oil. Press very lightly with a ladle or slotted spoon on the rolled dough when it is fluffing (puffing) up. After 10 seconds turn it over and press in the same way. Wait for 10 seconds or until it has light brown specs. Shift it away, sliding on the side of the wok with a slotted spoon, to drain out oil. Fry all in the same way. You can roll out the dough and fry them at the same time. It would save your time.
Your green peas kachoris are ready. My daughter loves these very much and calls them green kachoris.

Posted by Keya

CHICKEN KOFTA

2008-03-03T09:17:00.000-08:00

INGREDIENTS

Chicken minced meat - 250 grams
Gramflour or cornflour - 50 grams
Green chillies - 4
Onion - 3 medium sized
Garlic - 6-7 flakes
Ginger - half inch cube
Coriander leaves - a small bunch(25 grams)
Tomato puree - 50 grams
Garam masala powder (Mixture of black and green cardamoms, cinnamon, cloves, mace, jayatri, white pepper corns and white cumin seeds) - 1 tsp
Salt - 1-2 tsp
Oil - 1 cup
Cumin and coriander powder - 1 tsp

PROCEDURE

Put chicken minced in wok and cover in water. Boil on high flame for 10 minutes or till the water dries up. Drain out water if any by putting boiled minced meat on a colander. When cool enough, mix with the meat - half tsp salt, 1 chopped green chilly, 1 chopped onion, 2 flakes of garlic and 2 tbsp of gramflour or cornflour. Shape into lime sized balls. Roll the balls evenly in gramflour or cornflour. Heat the oil in a wok. Shift in oil as many balls as possible when oil smokes. Fry on high flame till light brown. Keep fried balls on a tissue.

Drain away most of the oil from the wok leaving behind only 4-5 tsp of oil. Grind the 2 onions, 4 garlic flakes and ginger into a paste. Heat the oil in the wok. When oil smokes add the slit green chillies. Now add the paste of ginger, garlic and onion. Add the tomato puree too. Fry all on high flame stirring continuously till light brown in color. Add 1 cup of water. When it boils add the chopped coriander leaves,the garam masala and last of all the koftas. Shut off the heat. If you want a thicker gravy add 1 tsp or more of gramflour paste to the boiling gravy. Your chicken koftas are ready.
Serve hot with rice or roti. This is a delicious side dish.

Posted by Keya

Lassi With Rose Syrup

2008-03-02T09:15:00.000-08:00

INGREDIENTS

Curd - 500 grams
Sugar - 100 grams or more according to taste
Salt - one fourth tsp
Ice cubes - 1 cup
Water - 500 ml
Rose syrup - 6-7 tsp or according to taste

PROCEDURE

In a mixer beat the curd, sugar, salt and rose syrup at high speed for 2 minutes. Add the water and ice cubes and beat for 3-4 minutes. Your lassi (butter-milk shake) is ready.

This is a popular Indian soft drink specially suited for the hot summers.
*Rose syrup is red in colour and available in bottles under branded names like Rallis, Ru Afza.

Posted by Keya

POTATOES WITH POPPY SEEDS

2008-03-02T09:13:00.000-08:00

INGREDIENTS

Potatoes - 250 grams
Poppy seeds - 5 tsp
Green chillies - 2-4
Mustard oil - 2 tsp
Salt - 1 tsp

PROCEDURE

Peel potatoes. Cut into about one third inch cubes. Let water boil in a vessel. Wash the potatoes well. When water starts to boil add potatoes, salt and green chillies. The water should be just to cover the potatoes. Cover the vessel. Lower the flame. Now dry grind the poppy seeds and then add water and grind to a course paste. When potatoes are done add poppy paste. Raise the flame. Add the mustard oil after a minute. Shut off the heat. The potatoes with poppy seeds or allu posto (aloo or alu means potato in Bengali) is ready. Serve hot with rice.

This is an Indian side dish specially popular in Bengal. It is very easy to cook.

Posted by Keya

FRUIT SALAD

2008-02-28T09:11:00.000-08:00

INGREDIENTS

Cornflour - 25 grams
Milk - 500 grams
Vanilla essence - 2 tsp
Dry fruits - half cup
Chocolate pieces ( tiny) - 2 tsp
Fresh fruits - 2-3 cups
Sugar - 1 cup
Color ( optional) - 1-2 drops
Jam or cream - half cup

PROCEDURE

Boil the milk along with sugar. Make a paste of the cornflour with a little cold milk and the vanilla essence. When the milk boils very well add the cornflour paste and stir very well for half a minute. Shut off the heat. When cool put in the refrigerator for 6-7 hours. After 6-7 hours chop the fresh fruits and mix with the cool custard. Pour in separate small bowls. sprinkle the dry fruits and chocolate pieces. Add a blob of cream or jam on top of each bowl. Your fruit custard or fruit salad (fruit custard) is ready.

Posted by Keya

INDIAN CHICKEN CURRY-1

2008-02-27T09:10:00.000-08:00

INGREDIENTS

Chicken - 1 kilo cut into medium size pieces
Mustard oil - half cup
Curd - 1 cup
Cashew nuts - 7-8
Magaj dana - 4 tsp ( optional)
Poppy seeds - 2 tsp
Dry red chillies - 2-4 or according to taste
Turmeric powder - 1 tsp
Coriander powder - 1 tsp
Salt - 2 tsp
Cumin powder - 1 tsp
Bay leaves - 2

PROCEDURE

Marinate the chicken pieces in curd and turmeric powder for 4-5 hours in the fridge. Grind the poppy seeds, cashew, dry red chillies and magaj dana into a paste. First dry grind the poppy seeds then cashew, magaj dana and dry red chillies. Now add water and grind all to a paste.
Heat mustard oil in a large wok. When oil smokes add the bay leaves. Now add the paste of poppy seeds, cashew, magaj dana and dry red chillies. Add 1 tsp of salt. Fry until oil is seen. Now add the marinated chicken. Add 1 tsp of salt. Stir and fry for 3-4 minutes. Now put a cover on the wok and lower the flame. Keep for 10 - 15 minutes. Uncover the wok. Look to see if oil is floating. If so the curry is ready. If you want a thicker gravy stir and fry for a few more minutes. Serve hot with rice or roti.

Posted by Keya

POTATO TIKKA

2008-02-27T09:08:00.000-08:00

INGREDIENTS

Potatoes peeled - 500 grams
Onion - 100 grams
Lime - 1
Green chillies - 2-3
Coriander leaves - 50 grams
Salt - 1tsp or according to taste
Mustard oil - half cup

PROCEDURE

Boil the potatoes in pressure cooker. Put water in the pressure cooker to just cover potatoes. Close lid tightly. Put on high flame and when cooker whistles lower the flame. Keep on low flame for 3-4 minutes. When cooker opens automatically drain out water from potatoes by putting on a colander. After a minute, transfer potatoes on a tray and smash them with a ladle immediately. Cool under a fan. If you do not smash the potatoes while hot it tends to become sticky.
Now chop the onions, chillies and coriander leaves into very small pieces. Mix with smashed potatoes. mix salt and juice of the lime too. Now shape the mixture into balls flattened on both sides. Heat 2 tsp of oil on a frying pan. When oil smokes put in as many tikkas (balls) the oil can hold. Keep on high flame for 2 - 3 minutes and then on low for 2 minutes or until deep brown on one side. Turn over the tikkas and fry the other side in the same way. Fry all the tikkas in this way. Serve hot with tamarind chutney *or tomato sauce.

*TAMARIND CHUTNEY

INGREDIENTS

Tamarind - 100 grams
Sugar 150 grams or more according to own taste
Salt- 2 tsp
Cumin seeds - 1tsp
Dry red chillies - 2

Procedure

Roast cumin seeds and dry red chillies and grind them to a powder and keep aside. Put 3 cups of hot water over the tamarind. When cool enough to handle press and make a paste. Sieve the paste through a strainer. Boil this in a wok with the sugar and salt. When it is thicker (like sauce) add the roasted powdered cumin seeds and red chillies. Let cool. Store in glass bottle in the fridge. This chutney can be served with many Indian snacks.

Posted by Keya

PALAK PANEER

2008-02-26T09:06:00.000-08:00

INGREDIENTS

Spinach - 500 grams
Kesar meethi (dry fenugreek leaves) or fresh fenugreek leaves - 10 grams or 100 grams respectively
Salt - 1-2 tsp
Medium sized onions - 2
Garlic - 5-6 flakes
Ginger - 1 inch cube
Cumin powder 1 tsp
Green chilly - 2-4
Cottage cheese - 100 grams
Ghee (clarified butter) or sunflower oil - half cup

PROCEDURE

Boil the spinach along with fenugreek leaves. When done, immediately put a few ice cubes in boiled spinach to retain the green color. Put the spinach on a colander to drain excess water. Cut the cottage cheese into half inch cubes. Heat half cup oil in a deep wok. Fry the cottage cheese into light brown color. Be careful because oil spills while frying cottage cheese. Transfer the fried cottage cheese into water which is at room temperature. Grind the ginger, onion, garlic into a paste. Grind the boiled spinach and fenugreek into a paste and keep aside.
In the same wok re heat the same leftover oil. When oil smokes shift in the onion, garlic and ginger paste. Add the cumin powder and fry until brown.Now shift the spinach fenugreek paste in the wok. Add 1 tsp salt. Stir quickly and continuously. After 2-3 minutes shift in the fried cottage cheese cubes (drained from water) . Stir for 2 more minutes. Your palak paneer is ready. This is a side dish that can be served with rice or roti\ chappati.

Posted by Keya

AMERICAN CHOP SUEY

2008-02-25T09:04:00.000-08:00

INGREDIENTS

Noodles - 250 grams
Eggs - 2
Boiled and diced boneless chicken - 1 cup
Thinly sliced carrots - half cup
Sliced beans - half cup
Mushrooms - half cup
Diced capsicum - 2 cups
Chopped onion - 1 cup
White oil (sunflower oil) - 1 cup
Tomato sauce - 4-5 tsp
Chilly sauce - 3-4 tsp
Vinegar - 1 tsp
Salt - 2-3 tsp

PROCEDURE

Take water to boil in a large wok. Add noodles to boiling water. After 3-4 minutes check if the noodles is done. Noodles should be done but chewy. Drain water from noodles by draining on a colander. Rub a little oil(1-2 tsp) in noodles to prevent them from sticking to each other. Boil the carrots and beans in the same way. They should be chewy too. Heat the oil in wok. When oil starts to smoke fry noodles until crispy. Fry the noodles in batches (as much the oil can hold). Fry only one third of the boiled noodles and keep the rest. Keep the fried noodles on a tissue to absorb excess oil.
Now break the eggs carefully in 2 separate bowls so that the yolk remains intact. Slide slowly 1 egg in the hot oil. When the egg white is done sprinkle a pinch of salt and shift from the oil . Keep on a tissue. Fry the second egg in the same way. The yolks should be intact.
Now drain the oil from wok. In the same wok heat 1 tsp of oil and stir fry the boiled chicken pieces. Shift and keep aside. Now add 1 tsp oil and fry the slit mushrooms. Shift and keep aside. Now add 3 tsp of oil and fry the chopped onion and diced capsicum together until tender. Add the vegetables to it . Fry for 2 minutes. Add the boiled noodles. Stir fry for 2 minutes. Add the sauces and vinegar. Stir fry for 1 minutes. Now mix the fried chicken and mushrooms. Spread this noodles on a serving plate. Spread the fried noodles over the boiled noodles evenly. Put the fried eggs on top. Your American chop suey is ready. Serve with sauces of your choice.

Why don't you try boneless dry chili chicken as a side dish? Bon apetit!

Posted by Keya

VEGETABLE KOFTA

2008-02-24T09:02:00.000-08:00

INGREDIENTS

Beetroot- 200 grams
Carrots - 100 grams
Beans- 100 grams
Peanuts - 50 grams
Raisins - 50 grams
Potatoes - 300 grams
Gram flour (besan) - 1 cup
Ginger - 1 inch cube piece
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Onion paste - half cup
Green chillies - 4-5
Tomato puree - 1 cup
Bay leafs - 2
Cumin seeds - 1 tsp
Dry red chillies - 2-3
Mustard or sunflower oil - 2 cups
Garam masala powder (equal portions of powdered green and black cardamoms, cloves, cinnamon, white cumin seeds, white pepper corns, mace and jayatri) - 1 tsp

PROCEDURE

Make the garam masala powder. Roast the cumin seeds and dry red chillies together. Grind them to a powder. Peel the potatoes and put them in a pressure cooker (do not cut or dice them). Pour water to just cover the potatoes. Close the pressure cooker lid tightly. Put on high flame. When the pressure cooker whistles loud (comes to full pressure) ,lower the flame and keep for 5 minutes. Do not open the cooker by artificial cooling. When the lid opens automatically insert a skewer in a large potato to see if it is cooked fully. If cooked drain the potatoes in a colander. After a minute shift the potatoes on a large tray\ dish and immediately mash with a ladle. You must not keep the potatoes in the cooker once the lid opens up. You must mash the boiled potatoes as quickly as possible. Now cool the mashed potatoes under a fan. Keep it aside. Dice the vegetables (carrots, beet, beans) into the size of peas. In a wok boil the vegetables and peas into bite like consistency. They should be just cooked and not very soft. Drain them on a colander. Let it cool. Soak the raisins for 5 minutes in water. Fry the peanuts in 1 tsp of oil. Grate the ginger cube.

Now take a large bowl and mix together the mashed potatoes, boiled vegetables, fried peanuts, raisins, grated ginger, roasted and powdered cumin seeds and dry red chillies and 2 tsp of salt. Mix well. Shape into table tennis size balls. Make a batter with gram flour and water. First make a paste and then add more water little by little to make a batter thick enough to coat the balls. Heat 2 cups of oil in a wok on high flame. When oil smokes lower the flame. Using your hand dip a ball in the batter to cover it completely. Lift it and let excess batter drain from ball and hand. In this way cover the balls in batter and slowly shift in the balls in hot oil. In this way shift in as many balls the oil can comfortably hold. Fry on high flame till golden brown. Shift hem on a plate covered with tissue. Fry all the balls in batches.

Now shift the oil from the wok but keep 3-4 tsps of oil in the wok. Heat the oil. Shift in the bay leafs and slit green chillies (add the chillies NOW only if you want the curry HOT otherwise add chillies last of all without slitting). Now shift the garlic paste. After 30 seconds add the onion paste and fry for 3-4 minutes. Add the tomato puree. After 2 minutes add the ginger paste. After sometime of stirring when oil shows in the fried mixture add water little by little to make gravy (the water should be enough to cover the koftas). When the water starts boiling observe if the gravy is too thin. If the gravy is thin add a little of the remaining gramflour batter to thicken the grsvy. Add 1 tsp of salt. You can add the green chillies now. Add the koftas and the garammasala powder and shut off the heat immediately. Your vegetable kofta is ready. You can also add a dollop of cream.

Posted by Keya

CHOCO VANILLA FRUIT CAKE

2008-02-22T08:57:00.000-08:00

INGREDIENTS

Flour- 100 grams
Sugar - 100grams
White oil or butter - 100 grams
Eggs - 3
Milk - 2 tbsp
Semi sweet chocolate - 50 grams
or
Chocolate powder - 2 tbsp
Vanilla essence - 1tsp
Baking powder - 1tsp
Salt - a pinch
Dry fruits -2 tbsp (cashew, raisins, cherries, orange or lemon peel, black currants and so on )

PROCEDURE

Grind sugar into powder. Keep aside. Melt the chocolate and keep aside. Break the eggs one by one separately. Now beat the eggs along with 2tbsp of milk . Beat for 2 minutes if using an electric beater and 10 minutes if using a spoon or spring beater. Now add the oil or butter and beat for 2 minutes by an electric beater or 10 minutes by a spoon or spring beater. Now add the powdered sugar and beat for 2 minutes by electric beater or 10 minutes by spoon\spring beater. Shift flour along with baking powder and salt on a large tray or dish. Take 2tbsp of flour and shift in the bowl of oil, sugar and eggs beaten. Now mix or rather fold in (stir the batter downwards or inwards and again upwards continuously in a pattern of eight\8.) the flour in the batter. In this way fold in all the flour little by little. Lastly mix the vanilla essence. The batter should have a ribbon like pouring consistency. To test - take a spoonful of batter and pour lightly to see if falls uniformly or in a ribbon like consistency. Add milk if batter appears thicker. Now grease with oil a 7 inch round cake tin or a 6 inch square cake tin . A cake tin is any metal utensil. Sprinkle a little flour at the sides and base of the tin. Chop all the dry fruits in small fingertip sizes. Smear a little flour in the dry fruits. Now shift half of the cake batter in a bowl. Beat the melted chocolate
and mix well with half the batter. Now set the oven in pre-heat mode at 180 degree centigrade. Meanwhile pour the chocolate batter in the tin. Pour lightly and evenly. Now pour pour the white batter evenly over the chocolate batter. Sprinkle the dry on top. When the oven is ready put in the cake tin. Bake at 175- 180 degree centigrade for 30 - 40 minutes. After 30 minutes insert a skewer in the cake . If the cake is done the skewer will come out clean(not sticky). If the cake is not done bake for 5-10 more minutes. Keep the cake to cool on a wire rack. You can serve the cake hot or cool(keep in the fridge for 3-5 hours.

Posted by Keya

CARROT DESERT

2008-02-21T08:54:00.001-08:00

This is a tasty veg dish that can be enjoyed by one and all. Also known as Gajar ka Halwa in Hindi, this item may be prepared from a few ingredients.

INGREDIENTS

Carrot - 1 kilo
Condensed milk - half tin (200 grams)
Bay leaves - 2
Green cardamoms - 4-6
Sugar (optional) - 4-6 tsp
Cashew, raisins and almonds - 2 tbsp (cut into small pieces)
Ghee (clarified butter) - 2 tbsp (you can use sunflower oil too)

PROCEDURE

Peel and grate the carrots. Heat the ghee in a wok. When it smokes add the bay leaves and grated carrot. Stir on high flame for 2 minutes. Lower the flame and add the condensed milk. Stir well. The mixture becomes watery. Stir from time to time for 5-6 minutes. Now raise flame and stir continuously until quite dry. Lower flame and add raisins, almonds and cashews. Grind the green cardamom into a powder and add to the halwa. Go on stirring till halwa is quite dry. Put flame off. Serve hot.

Posted by Keya

FISH TIKKA

2008-02-20T08:53:00.000-08:00

Ingredients:

Fillets of fish (boneless of bhetki) cut into 1 inch cubes -500 grams
Salt - 1 or 2 tsp
Kashmiri red chili powder -1 tbsp
Ginger garlic paste - half tsp
Kasoori methi (dry fenugreek leaves) - one large pinch
Garam masala powder (equal portions of green and black cardamom ,cloves, cinnamon, mace, jayatri, white cumin seeds, white pepper corns.) - 1tsp
Lime juice - 1 tsp
Chaat masala - 1 tsp ( available under brand names of Everest, MDH, Sunrise and so on.)

PROCEDURE

Wash the fish pieces well. Smear with 1 tsp of salt and a little red pepper and put to drain on a colander. Make a paste of all the spices (execpt chaat masala), salt and lime juice. Smear the fish pieces with the spice mixture. Keep in the refrigerator to marinate for 4-12 hours. Pierce the fish pieces in wooden skewers. Probably 2 skewers should be enough to hold the fish pieces. Put in the oven in mode of grill for 5-7 minutes. You must brush oil in between grilling. Check if the fishes are done and drier outside.Take care as fishes are tender and turn soft very quickly which is not at all desirable. If the fishes are not done yet put to grill again for 2-4 minutes. Your tikkas are ready. Sprinkle chat masala over tikkas. Serve hot with mint sauce or chutney, thinly sliced onions (smeared with salt and lime juice).

Another fish dish you may like is sour fish. Steamed fish is no exception.

Posted by Keya

GREEN PEAS PAKORA

2007-11-11T08:51:00.000-08:00

Ingredients

Green peas (fresh or frozen) - 250 - 300 grams
Potatoes - 700 - 800 grams
Flour - 1 tbsp
Salt - 3 tsp
Ginger paste - 1 tsp
Chilly paste - 1 tsp
Saunf powder/paste - 1 - one and half tsp
Asafoetida (hing) - half tsp (optional)
White oil (sunflower oil) - 2 cups

PROCEDURE

Grind the green peas into a paste. You can also use dry peas. In this case soak the peas overnight and then grind the peas as usual. Now, take a non- stick pan (wok) and heat 2 tsp of oil. Shift in the asafoetida (hing) , saunf powder/paste, chilly paste and ginger paste. Stir for a minute and add the peas paste and 1 tsp of salt. Stir continuously on a low flame for 10 minutes. Stop stirring when the mixture resembles a dough. Peel the potatoes. Put them (whole - do not cut) in the pressure cooker. Pour in water so that potatoes are just covered. Close lid tightly. Put on full flame. When there is full pressure (whistles) lower the flame and keep for 4-5 minutes or more according to the size of potatoes. Let the pressure open up automatically (not by artificial cooling) . Check for doneness by inserting a skewer in 1-2 potatoes. If cooked fully, shift the potatoes immediately on a colander to drain out water. After 1 minute shift the potatoes on a large flat tray or dish. Immediately mash the potatoes with a ladle. Put the mashed potatoes under a fan to cool. When it is cool enough to handle, sprinkle 2 tsp of salt and 1 tbsp of flour. Now mash the potatoes into a smooth paste ( dough like) using tour hand. While you were boiling potatoes - make small balls from the peas paste mixture, resembling the size of peas. Now take a handful of the potato paste and make a ball (half the size of a tennis ball) . Put the ball on your left hand and using a finger of your right hand press in middle of the ball. A small hole appears. We must increase the size of this hole by patting at the sides with our right hand fingers. The gap must be large enough to fit in the peas ball. Put the peas ball in the gap of the of the potato ball. Pat and roll the potato ball to cover the peas ball properly. Cover properly so that the peas ball does not get out by any chance. They should shaped like leaves such that the middle is thicker but flatter and the sides are tapering. Press very lightly to flatten a little. Make as many possible with the peas balls and potato paste. Once shaped keep them covered. When all are complete, heat oil in a deep vessel, on high flame. When ol smokes, carefully shift some of the pakoras in the oil (shift in as many the oil can comfortably hold) . Fry to brown colour and take them out of the oil using a slotted spoon. Put them on a plate covered with tissue paper. Fry all in this way, in batches. Serve hot with tomato sauce.

Posted by Keya

WANTON SOUP

2007-09-08T08:48:00.000-07:00

This tasty Chinese soup, also called wonton soup, is liked by many.

INGREDIENTS

Chicken stalk - 5-6 cups /chicken soup cubes - 8-10 /chicken soup powder - 1 packet or
100 grams
Boneless chicken piece of any sizes - 100 grams
Spring onions - 100 grams / onions - 2 medium sizes
Carrot - half of one
Ajino motto - 1 tsp
Salt - 1-2 tsp
Black pepper powder - 1-2 tsp
Flour - one to one and a half cup
Egg - 1
Lettuce- just one leaf

PROCEDURE

Make the chicken stalk first. There 3 ways to make it. (1) Boil about 100 grams chicken meat, 500 grams of chicken bones and 1 tsp salt with for 5 minutes on high flame and 10- 15 minutes on low flame. Strain and keep aside. (2) Boil half liter or 5 cups of water and crumble the soup cubes and add them to the water when it just starts to boil. Simmer for 2-3 minutes. Put off the flame. (3) Make the chicken soup using the packet of chicken soup powder. Follow the instructions given on the packet. Only make the soup more dilute (thinner) than that instructed on the packet.You can dilute the soup by adding double the water instructed on the packet. You must dilute it because the soup becomes quit thick when the wantons are added to the stalk/soup and the instructions given on the packet are only for making a plain chicken soup.
Boil the 100 grams of boneless chicken pieces till just done. Cool and mix/grind in a mixer. Chop half of the spring onions/1 onion in very tiny pieces. Mix the ground meat, chopped onions and half tsp of salt. Make balls of marble size with the mixture. Keep aside covered. Beat the egg and knead the flour and one fourth tsp salt, with it. Add water if needed to make a dough neither soft nor hard. Divide the dough into balls and roll out each into thin circles. Cut the circle into squares of 3 inch sides. Place a meat ball in the center of each square. Roll the square along with the meat ball, curling the strip of square, to seal the meat ball. These would take the shape of a round with 2 tails. Keep these wantons on a generously floured plate, kept covered. Now grate the carrot (only half) into fine strips and the rest of the onions slitted in fine strips - one inch long. Heat the soup and shift the wantons when the soup starts to boil. Simmer for 5 minutes. Now add the strips of carrot and onion and simmer for 2-3 minutes. Add the ajina moto (mono sodium glutamate) and shut off the heat. Cut the lettuce into thin strips and put in the serving bowl. Pour the hot wanton soup over the lettuce - in the serving bowl. Sprinkle the pepper powder over the soup. Check whether the salt is right in the soup. The soup itself should not be too thick or thin. You can make it thicker by adding flour mixed in water or make it thinner by adding water - only while the soup is boiling. Serve hot, in small soup bowls with soup spoons. One can add tomato sauce and chilly sauce according to personal taste.

Posted by Keya

BONELESS DRY CHILLY CHICKEN

2007-09-07T08:09:00.000-07:00

This is a very tasty Chinese dish .

INGREDIENTS

Boneless chicken cut into about half inch or three fourth inch pieces - 250 grams
Salt - 2 tsp
Black pepper powder - one fourth tsp
Flour - 50 grams (as needed)
Eggs - 1
Ginger garlic paste - 1tsp
Tomato sauce - 2-3 tbsp
Chilly sauce - 1 tbsp
Soy sauce - 1-2 tbsp
Vinegar - 1tsp
Ajina motto (mono sodium glutamate) - 1tsp
Capsicum (large) - 1
Onion (large) - 1
Green chillies (optional) - 2-5
Oil(any white oil such as sunflower oil) - 1 cup

PROCEDURE

Wash the boneless chicken pieces well. Smear with 1 tsp salt and one fourth black pepper powder. Keep to drain on a colander for thirty minutes. Now beat the egg, mix in it the ginger garlic paste and half tsp salt. Mix in the flour ( amount as needed) and make a smooth batter (should be thick but of pouring consistency) To form a smooth batter mix water if needed. Marinate the chicken pieces in the batter. The chicken pieces should be fully covered in the batter. Cover and refrigerate for 3-5 hours. Take it out 30 minutes before cooking. Heat oil in deep vessal. When oil smokes lower flame to medium level. Pick out a chicken piece ( should be coated in batter) from batter and put in oil. In this way fry as many pieces the oil can hold. Fry till golden brown. In this way fry all the chicken pieces in batches and keep them aside. Put off the flame. Also keep aside the remaining batter. Drain out most of the oil from the wok leaving in it only about 1 tsp of oil. Chop the onion and capsicum coarsely in large pieces and slit the green chillies finely. Heat the 1 tsp oil remaining in the wok. Put flame to medium. Shift in the onion, capsicum and chillies slowly. Fry till just done ( translucent in appearance ). Add the tomato sauce, chilly sauce, soy sauce, vinegar and half tsp salt. In the remaining batter (kept aside) add 2-3 tbsp of water. Shift the batter in the wok now. When it just starts to bubble add the fried chicken pieces. After a minute add the ajino motto. Stir and mix for 2-3 minutes until desirably dry. It is according to personal taste to keep the chilly chicken DRY, MOIST or GRAVY LIKE. If you like to have it in gravy style, add more of the sauces and 1-2 tsp more of the flour mixed in 1 cup of water. Your Chilly Chicken is ready. This dish is quite rich and is ideal for large parties as each chicken piece is fried separately and does not get broken (smashed) which is a common problem when large amounts of chicken is cooked.

Related Links: CHICKEN MOMO

Posted by Keya

PRAWN BALLS

2007-09-03T08:07:00.000-07:00

This is a very delicious Chinese dish which is extremely easy to make and can be served as a snack or as a side dish. It is sure to get appreciation.

INGREDIENTS

Prawns (shelled and de -veined) - 500 grams
Salt - 1 or 2 tsp
Pepper ( optional ) - one fourth tsp
Ajina motto (mono sodium glutamate) - 1 tsp
Corn flour - 1tsp
Baking soda - one fourth tsp
White oil (preferably sunflower oil) - 2 cups

PROCEDURE

Wash the prawns well. Smear a little salt and keep on a colander to drain for 30 minutes. Squeeze out any remaining water. Put prawns in a mixer jar along with salt, ajina motto and corn flour. Make a paste with mixer (grinder) at high speed.Shift the paste in a large bowl. Add the baking soda and stir and beat the paste with a wooden spoon for 3-4 minutes. Heat oil in a deep vessal. Wet your hands and form balls (size of a small lime) from the paste. When oil smokes slowly lower in as many balls the oil can hold. Fry on medium heat till golden brown. Serve hot with tomato sauce.

Posted by Keya

MIXED FRIED RICE

2007-08-30T08:06:00.000-07:00

This is a non veg Chinese dish. It is a delicious dish that can be served as a main dish. This dish is sure to satisfy most palates.

INGREDIENTS:

Rice (fine grained or basmati rice) - 2 cups or 200 grams
Carrots (medium size) -2
Beans - 100 grams
Capsicum (green) - 1
Spring onions (green part only) - 50 grams
Soya sauce - 1tsp
Ajinomoto (mono sodium glutamate) - 1tsp
Sunflower oil or any other white oil - 4-5 tsp
Boneless chicken meat of thin pieces ( sliced thinly) - 100 grams
Shelled prawns of small size - 50 grams
Eggs - 2

PROCEDURE
Wash rice well and soak in water for 30 minutes. Drain rice on a strainer for 1 hour. Meanwhile cut carrots into thin strips ( matchstick size ) , beans into half inch long strips, capsicum sliced thinly and further cut into half inch long pieces and chop the green part of spring onions into fingertip sizes.
In a large wok (round heavy bottomed vessal) heat 1 tsp of oil. Meanwhile in a bowl lightly beat eggs with one fourth tsp of salt. When the oil is hot lower the heat and shift in the beaten eggs. Make a thin omelet and keep it aside. Heat 1 tsp of oil in the same wok and fry the prawns on lower heat for 3-4 minutes. Take the prawns out of the wok using a slotted spoon to drain out excess oil. Keep aside the prawns. Now raise the flame and reheat the same oil(add a little more oil if there is barely any oil left in the wok after frying the prawns) . Now lower the flame and add the chicken pieces slowly. Fry for 3-4 minutes on slow flame. Again use spoon to take out the chicken pieces out of the wok . Keep aside. In same wok heat 2 tsp of oil. Lower flame shift in all the sliced carrots, beans, capsicum and spring onions. Fry over low heat for 2-3 minutes. Add the rice and stir continuously. Now fry over high flame for 2-3 minutes. Put off the flame. Heat 2 cups (the very same cups in which the rice was measured) of water in a pressure cooker of not less than 4 liters capacity. Add 2 tsp of salt in the water. The cooker should be lightly covered with a lid when water is heated. When the water just starts boiling (slightly bubbles) - lower flame and shift the rice etc from the wok into pressure cooker very carefully. Add soya sauce and tightly close the pressure cooker lid. Raise the flame to full. When the full steam comes out (whistles) - put off the flame. If you suspect that the pressure cooker is taking more than expected time (2-3 minutes) to whistle - shut off the flame immediately. This may happen if the water in pressure cooker dries up too fast. When the pressure cooker opens up automatically (do not open by artificial cooling ), check if the rice is done. It should be just cooked not overcooked. If you think that the rice is overcooked - shift the rice in a large wide open vessal. Let cool. If you think that the rice is quite hard, sprinkle a handful of hot water over the rice and close the cooker lid tightly. Keep in this position for 10 minutes. The rice should be softer by now. With the help of the handle of a long spoon - mix the fried chicken pieces, prawns, omelet ( shredded into small pieces) and ajinomoto. Your fried rice ready to be served.

If you have to cook a larger amount of rice do not use this "absorption" method of cooking in a pressure cooker. Follow this method:- Soak and drain rice as mentioned. On high flame boil water 3 times the amount of rice. Add salt ( example : 1 cup of rice needs about half tsp of salt) . Shift the rice in fast boiling water. Let remain on high flame for 3-5 minutes. Put off the flame. Check for doneness ( just cooked) . If it is too hard keep covered for 10 minutes. Check again and keep covered for some more time if it is still hard. You should be able to judge well if the rice is just cooked and the rice grains not sticky (separate). If the rice is done - drain it on a strainer/colander/ muslin cloth. Leave to drain for at least 1 hour. After one hour, work some oil into the rice (amount of oil according to amount of rice) and keep in a large vessal for 30 minutes. Using the handle of a spoon mix in the soya sauce, ajina motto, salt, fried vegetables, prawns, and chicken pieces. You can also use the layering method of laying one layer of rice and one layer of fried vegetables and other ingredients and go on in this way till all the cooked items are used up. You should make fried rice in this method when you cook more than 3 cups of rice.

Side dishes that goes well with this dish are:
Prawn balls, Boneless dry chili chicken, Wonton soup- a starter that goes well 'these'.

Posted by Keya

MUTTON REZALA

2007-08-30T08:04:00.000-07:00

This is a delicious non veg dish which can be prepared very easily and quickly. You will find it very helpful when you have prepare something special very quickly.

INGREDIENTS
Mutton -500 grams
Curd - 250 grams
Ginger paste -half tsp
Garlic paste- 1 tsp
Cinnamon -3-4 one inch long sticks
Dried whole red pepper - 4-5
Bay leafs - 2
Sugar - 1 tsp
Sunflower oil or ghee( clarified butter ) - 1tbsp

PROCEDURE
Wash mutton well. Smear with salt and white pepper powder and keep to drain on a colander( a vessel with holes ) for 30 minutes. Marinate the mutton with curd and ginger paste. Keep for at least 30 minutes in the refrigerator. Take out half an hour before cooking. Heat the oil or ghee in a heavy bottomed vessal. When oil smokes lower the flame and add bay leafs, cinnamon, dry red pepper (stems cut) and garlic paste. After a minute or two (when the things turn brown) add the marinated mutton slowly. Raise the flame. Turnover and stir for 3-4 minutes. Lower the flame and transfer the ingredients into a pressure cooker. Close lid. When full steam comes out (whistles) , lower the flame and keep for 7-8 minutes. When pressure cooker opens up automatically (do not open by artificial cooling) - check whether it is fully cooked. Serve hot with puris ,chappatis etc.
serves -3-4 persons

Posted by Keya

CHICKEN MOMO

2007-08-27T08:01:00.000-07:00

This is a delicious Tibetan non-veg dish which is very special and unique. It needs little ingredients and can be served as a side dish or as a snack.

INGREDIENTS
Chicken breast pieces- 500-600 grams
Onion -250-300 grams
Green chillies - 5-10 or more according to personal taste
Flour - 300-400 grams or 3-4 cups
Salt-3 tsp
White oil- 1tbsp

PROCEDURE

Debone( making boneless) the chicken breast pieces. Cut into pieces and wash the meat well. Keep in a colander for 30 minutes smeared with a little salt. After 30 minutes mince the meat in a mixer. Cut the onions (thinly sliced and further cut) into small pieces. Slice the chillies( very thinly). Mix the minced meat, onions, chillies and 1 tsp salt and keep in a colander for 30 minutes. Meanwhile mix the flour with half tsp salt and 1tbsp white oil. Knead with water into a dough (neither soft nor hard). Divide into small balls. Roll out balls into flat circles of 3-4 inch diameter. Prick circles in 4-5 places with a fork. Place more than a tsp of meat mixture on the middle of the circle.Put a little water on the side or border of the circle. Curl up the sides and gather like a frill -into a half circle. Press the sides. The meat should remain inside with all the sides sealed nicely. Prepare momos till all the meat has been used up. Keep momos well covered while preparing them (rolling dough and filling momos) . Now, bring water to boil in a steamer *(a vessal where water is boiled in the lower portion and the upper portion has holes - over which the object to be cooked is placed) .you can also use a momo steamer. Put as many momos as you can without overlapping (one layer only). Steam for 30 minutes. If you wish, you can boil the minced meat before mixing it with onions etc. In this case you need to steam the momos for only 15 minutes.
Prepare a special chillie sauce to be served with momos. Take 10-15 dry red chillies (crisped in sun or roasted in micro oven for 30 seconds). Grind to a powder in mixer- at high speed for 2-3 minutes. Add venegar(enough to make a thin paste) and one fourth tsp salt. Grind for one more minute. The sauce is ready.
Take out momos from steamer just before serving. Serve momos with the special chillie sauce.You can also serve a chicken soup along with the momos.

Serves-4-5 persons
* A steamer is a vessal with boiler at the bottom and colander like vessel/vessels placed over it. Here the food is cooked only in steam (water does not touch the food).

Posted by Keya

STEAMED FISH

2007-08-23T07:58:00.000-07:00

This is a non veg dish prepared very easily.

INGREDIENTS

Fish (Rohu or Hilsa) -500 grams (cut into 5-6 pieces)
Mustard seeds- 2-3 tsp
Green chillies-5-6
turmeric powder- one fourth tsp
Salt- 1 tsp Mustard oil - 2-3 tsp

PROCEDURE

Soak mustard seeds in water overnight.
Remove all scales of fish. Clean inner part of fish well. Wash fish and smear a little salt and turmeric powder and keep on a colander to drain out water for 30 minutes. Meanwhile wash and drain out water from mustard seeds. Put seeds and 1 tsp of water in small jar of mixer and grind at high speed for 2 minutes . Open jar to check if a smooth paste has formed. If not, put a little more water and grind at high speed till a smooth paste is formed. Strain the mustard paste through a strainer pressing with a spoon. In this way you would get a smoother paste without seeds. Smear the fish with this mustard paste, 2 tsp mustard oil , one fourth tsp turmeric powder and whole green chillies. Put in a flat metal box with a tight lid. Let water boil in a larger vessel. Put the covered box of fishes in the water when it starts boiling . Put a cover. Let steam on high flame for 5 minutes .and on lower for 15 minutes. When cool enough to handle open the container ( box ). Serve hot. Can be served with plain rice.

Posted by Keya

CHEESE AND EGG CHOPS

2007-08-23T07:56:00.000-07:00

This is a non-veg dish requiring very few ingredients and little time.

INGREDIENTS

Eggs- 3+2
Potatoes - 500 grams
Cheese cubes -2
Green chillies - 3 or 4
Coriander leaves - a small bunch
Salt-1.5 tsp
Pepper powder- half tsp
Dried bread crumbs-1 cup
White oil -2 cups (sunflower oil)

PROCEDURE

Hard boil 3 eggs. Remove shells and shred( cut) in thick pieces. Boil, peel and smash the potatoes. Grate the cheese.Chop the chillies very finely. Pluck the coriander leaves from the bunch to gather a cup of the leaves. chop them up finely. Mix lightly the boiled and shredded eggs,boiled and smashed potatoes,chopped chillies and coriander leaves, cheese, salt and pepper. Shape into cylinders (elongated rounds) . Beat the 2 eggs in a bowl and spread bread crumbs on a plate. Using your left hand dip a cylinder in the beaten egg - take it out and place on the plate of bread crumbs. Now use your right hand and roll the cylinder over the bread crumbs till it is well coated. Keep aside on a flat tray or dish. Prepare all the chops in this way - using both hands. When all are done cover the plate of chops and refrigerate for 2-4 hours. Take out from fridge . Heat oil and when it smokes, slowly shift in the chops in batches and deep fry till golden brown.Do not lower the flame while frying the chops as cracks may appear over the chops. Serve hot with tomato sauce or salad.

Serves- 2 or 4 persons .
Posted by Keya

QUICK KHEER

2007-08-19T07:53:00.000-07:00

This kheer is tastier than the one prepared by the traditional method of boiling a lot of milk for long hours . Anyone can prepare it with ease.

Ingredients:-
Small grained and fine quality rice with aroma( gobindo bhog rice) -100 grams
Milk- one liter
Condensed milk - one 1 tin(400 grams)
Sugar- 100 \200 grams (optional- according to personal taste)
Green cardamoms - 6-8
Cashew nuts and raisins -2 tbsp

PROCEDURE
Soak rice in water for 1 hour. Drain water from rice and boil with the milk in a pressure cooker. After full steam, lower flame and keep for 2 minutes. When the pressure cooker opens up -check whether the rice is fully cooked( it should be a little overcooked) . If it is OK , put on high flame. When it starts boiling add condensed milk and sugar(optional) and boil for 5 minutes stirring continuously. Add the cashew nuts and raisins. Coarsely grind the green cardamoms( black grains only) and add to the kheer stirring it. Shut off the heat after 30 seconds. After the kheer cools down put in the fridge for at least 4 hours. The kheer can also be can also be served warm.

Serves 8-10 persons.
Posted by Keya

CHOLAR (BENGAL GRAM ) DAL

2007-08-13T07:51:00.000-07:00

Ingredients:-

Split yellow bengal gram-250 grams
Salt-1-1.5 tsp
Turmeric powder-1tsp
Sugar -4-5 tsp
Ghee(clarified butter)-2-3tsp
Bay leafs-2-3
Whole green chillies-4-5
Whole dry red chillies-2
Whole cumin seeds-1tsp
Whole garam masala spices of green cardamoms, cloves and cinnamons-1tsp
1 Coconut of medium size-half

PROCEDURE

Soak gram in water of twice the grams amount for 4-5 hrs or overnight. Wash and drain out water from gram.In a pressure cooker put the gram. Add salt, turmeric powder, and sugar. Now add water till water level is just 1 inch above gram. Close the cooker.Turn the stove on . After full pressure steam comes out -lower the flame. Let remain in the low flame for five to seven minutes. Turn off the stove.
Meanwhile slice half the coconut. Cut the slices to still smaller pieces of fingertip sizes. In a heavy bottomed deep vessel heat one tsp of ghee and fry the coconut pieces on medium flame for 3-4 minutes. Take them out of the oil and keep aside. With the hand molar grind the garam masala very coarsely. Heat 2 tsp ghee or oil in the same vessel. When oil is hot, add dry red chillies and bay leafs. Lower the heat and after a minute add cumin seeds and garam masala. After a minute shift the boiled gram very slowly in the vessel. Raise the flame and when it just starts boiling add the fried coconuts and whole green chillies and let boil for 5 minutes. Stir to avoid sticking at the bottom. Serve hot or cool. This is best served with puris , chappaties etc. This is easy to prepare as it requires little ingredients and time.

Serves 4-5 persons.

You may also like this dessert that goes well with chholar dahl.
Posted by Keya

Chicken Tandoori In Oven

2007-08-04T07:48:00.000-07:00

INGREDIENTS:

Chicken - 1 kilo ; 1 chicken cut into just 4 large pieces (The whole chicken should not weigh more than 1100 grams)
Curd-100 grams
Lime juice- 1 tsp
Ginger garlic paste-1 tsp
Kashmiri red chili powder- 2 tbsp
salt -1 tsp
Green chili paste- 1tsp (optional)
Garam masala powder-1 tsp (consisting of equal portions of green and black cardamoms, cloves, cinnamon, mace, jayatri* , white cumin seeds (shah jeera), and white peeper corns(optional) )

PROCEDURE:

Leave the curd in a warm place till it shows water. Strain the curd through a muslin. Keep in muslin for 30 minutes. Wash chicken and make diagonal slits all over. Smear the chicken with 1tsp salt and 1tsp red or black pepper powder. Keep in a colander to drain water.
Now make a paste of the strained curd and all the other ingredients except chicken. Smear the chicken with the paste. Make sure the paste reaches in the slits. Keep the chicken marinated for 2-12 hours in the fridge.
If you have a micro+grill combination in your oven - put the chicken directly ( without dish) on high rack . Put an oven proof tray/dish at the bottom to collect the drippings. Brush oil/butter over chicken. Switch on COMBI 1( grill + micro) mode for 30 - 40 minutes. About 10 minutes is the time for each large piece. After 20 minutes turn over and brush oil/butter over chicken.
After 40 minutes put oven to grill mode and keep for 20-30 minutes -turning over and brushing oil after every 10 minutes, till desired browning is done.
If you have only grill mode in your oven -keep for 50 - 80 minutes, till desired browning is reached. Turn over and brush oil from time to time while grilling.
Serve hot with thinly chopped onions and sliced lime.

*Jayatri is the dried flower of the mace. It is deep orange \ brownish in color.

Chicken Biryani

2007-08-02T07:41:00.000-07:00

INGREDIENTS:

1.Chicken: cut into medium pieces ( preferably from the leg porti0n )_ 1 Kilogram
2.Fine grained parboiled rice_ 250 grams
3.Curd (preferably home made) - 250 grams
4.Ginger paste- 2 tbsp
5.Whole green chillies (do not slit)- 1 cup
6.Onion- 3 large
7.Refined white oil (preferably sunflower oil )- 2 tbsp
8.Clarified butter (ghee)- 2tbsp
9.Bay leafs- 4\6
10. 8 Spice garam masala- 2tbsp - this masala contains equal portions of:-
green cardamoms ,black cardamoms , cloves , cinnamons , mace(jaiphal) , jayatri (dry flower of the mace - being brownish orange in color) , white cumin seeds , white pepper corns (omit this if you do not want the hot\chillies taste) .
11. Keora water(essence)- 1 or 2 tsp
12.Salt-4\5 tsp
13.Medium sized potatoes- 6\7
14Coriander and mint leaves (optional) -2\3 handfuls

PROCEDURE

Wash the chicken well. Smear the chicken with a tsp of salt, black pepper and vinegar each. Put it in a colander( a vessel with holes) for 30 minutes.
After 30 minutes mix\smear the chicken with 250 grams of curd, 1 cup green chillies(10\15 in number) , 2 tbsp ginger paste, 1 tsp salt and coarsely chopped leaves (only) of coriander (dhania) and mint(pudina). Keep the chicken in the fridge to marinate for4-12 hours.
After 4-12 hours take out the marinated chicken from the fridge. Wash the rice well and put in a colander to drain out water for 30-60 minutes. Slice the 3 onions thinly. Peel the potatoes. Boil them in a pressure cooker on full flame. Lower the flame after cooker whistles. keep for 2\3 minutes.
Meanwhile heat 2 tbsp of ghee in a large wok\kadai (round and heavy at bottom) on high flame. When the oil emits smoke, slowly stir in the sliced onions along with a little salt. Fry them, stirring continuously- till light brown. Remove and keep aside the fried onions. In the same oil, fry the boiled potatoes with a little salt. Fry lightly for a minute. Remove the potatoes and keep aside. In the same wok add two tbsp of white oil. When the oil emits smoke, slowly stir in 4-6 bay-leafs. Now stir in the marinated chicken along with all the ingredients of the marinade. Stir slowly on high flame. Lower the flame to medium and keep covered for 10-15 minutes. After 10 mins remove the cover. Stir the chicken once in every 2 minutes till the chicken shows oil and is almost dry. Stir in the garam masala. Stir for 2-3 mins. Put off the flame. Cover and keep aside.
In a large vessel boil 2 liters of water with 2-3 tsp of salt. When water starts boiling, put the rice in water. After 2 mins cover it. After 5-7 mins, put off the flame. After 10-12 mins, remove cover to see if the rice if the rice is cooked. If it is not cooked, keep covered for a few more mins. The rice should be just cooked (not overcooked). The rice should be chewy (NOT SOFT!) and look firm. When ready, put in a large colander or a large piece of muslin. Keep to drain for at least 30 mins.
In another large vessel, put a layer of boiled rice. Smear or spread some fried onions, half tsp salt, half tsp keora water. Spread some meat over the rice. Again put a layer of rice, fried onions, keora water and salt. Spread some meat again. Repeat this process till all the rice and meat has been used. Put a cover. Serve after 10 mins. Put the potatoes in the serving plate. Take out portions of the biryani, stirring lightly with a stick or a round shaped serving spoon. Serve hot.

N.B. The 8 spice garam masala should be roasted a little, before grinding them to a powder/paste, in a mixer-at high speed.

Bon apetit!!
Another tasty chicken dish:Chicken tandoori in oven