Spinach and potato fry

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Description:

Spinach and potato are loaded with nutrients and the combination of both with minimal spices is a bliss for your tastebuds.

Ingredients:

1. Spinach - 1 bunch

2. Potato -1

3. Green chilli - 1 or 2

4. Onion 

5. Mustard and cumin

6. Chilli powder - 1/2tspn

7. Turmeric powder - a pinch

8. Oil

9. Salt to taste

Procedure:

 Wash  and clean the spinach under running water. Clean and cut the potatoes into small cubes. Chop the spinach, onions and green chillies too. Take a skillet and splutter mustard and cumin. Add all the chopped veggies into it and cook for 5 minutes. Water may ooze out of spinach, so after 5 minutes of cooking with lid close just remove the lid for the excess water to dry off and add the turmeric powder, chilli powder and salt. Cook till the potatoes are done as spinach will cook very fast. Add salt as required. So easy and simple

Chicken broast(with Indian spices)

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Description:

Broasting is a method of cooking chicken using a pressure fryer. Most of the restaurants  use the pressure fryer but at home chicken broast is made by deep frying. The chicken broast recipe and ingredients may vary in  different places .

Ingredients: (Marination)
1. Chicken legs- 8 to 10 pieces
2. Egg(white) - 1 beaten
3. Ginger/garlic paste - 2 tspn
4. White pepper/black pepper  powder
5. Chilli powder - 1tspn
6. Lemon juice - 3 to 4 tspn
7. All purpose flour - 5 to 6 tspn
8. Corn flour - 1 tspn
9. Garam masala/Thyme - 1 tspn
10. Oil for deep frying
11. Salt

For coating:
1. All purpose flour - 2 tspn
2. Chilli powder - 1/2 tspn
3. Salt

Procedure:

Clean the chicken legs and keep aside. Take a bowl and add the all purpose flour, corn flour, ginger/garlic paste, chilli powder, white pepper powder, garam masala and salt. Beat an egg white and add it to the bowl. Mix everything  and add the chicken legs to it. Finally add the lemon juice and mix properly with a spatula/hand. Make sure all the chicken legs are evenly coated with the batter.  Check for salt and add as required.  Keep the chicken for marination. It should be marinated for atleast 1-2 hours for better result.

Take another bowl and add the remaining all purpose flour, chilli powder and salt for coating. Mix well.  Take an aluminium foil and place it over a plain surface. Spread the coating powder over it. Heat oil in a skillet for deep frying. Fry the chickens in batches without over crowding. In a batch you can fry 4-5 pieces at a time. Take the marinated chicken one by one and roll them over the coating powder and drop in the oil. The oil should be hot . After dropping the chicken turn down the flame to low/medium and allow the chicken to cook slowly. Turn once or twice in between all the sides. Don`t cook on high flame as chances are there the chicken will get burnt from outside but the inside will be under cooked. As soon as  the chicken is dropped in the oil you can see the skillet will be filled with bubbles and as the chicken gets cook the bubbles will start disappearing. When all the sides of the chicken starts to get a golden brown colour its time to take them out and transfer on to a tissue.

The chicken will be crispy on top and inside the meat will be soft. Serve hot with some french fries.  Enjoy

Simple spaghetti with meat sauce

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Description:
There are many types of Spaghetti but everything tastes so good. For this recipe I have used Angel hair spaghetti.

Ingredients:
1. Angel hair spaghetti - 1 bunch
2. Meat sauce - 1pkt(readymade)
3. Ginger/garlic- chopped
4. Dry red chilli flakes
5. Vegetables(carots, bell pepper,beans etc)
6. Salmon - 1
7. White pepper
8. Olive Oil
9. Salt to taste

Procedure:

Take a stockpot and add more than half level of water. Add salt and when it starts to boil ad the spaghetti. Immediately after adding the spaghetti separate them with the help of a fork otherwise they will start to stick together. Cook them and drain on a sieve. Hold the sieve under cold running water and keep it aside. Chop the veggies and ginger/garlic. Take a wok/frying pan and pour some oil to it. Add the ginger/garlic and the dry chillies flakes. Then add the veggies, salt and cook for few minutes. Next goes in the meat sauce and finally the spaghetti. Mix well and its ready.

Clean the salmon and rub some salt, white pepper on top. Shallow fry it on a pan. Serve it with the spaghetti and garnish the salmon with some parsley on top.

Vegetable Dum Biriyani

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Description:

Biriyani is mixed rice dish made of spices, meat, rice, vegetables etc. There are many types of biriyani but I love the dum biriyani.

Ingredients:

1. Basamati rice - 2 cup
2. Carrot - 1
3. Potato - 2 medium
4. Beans - 10
5. Onion - 1
6. Chilli powder - 1tspn
7. Coriander powder - 1tspn
8. Garam masala - 1/2 tspn
9. Cumin seeds
10. Fennel seeds
11. Green chilli - 2
12. Curd(thick) - 1cup
13. Turmeric powder - 1/2tspn
14. Cloves - 3
15. Black cardamom - 2
16. Star Anise - 3
17. Cinnamom stick - 1
18. Black peppercorn
19. Bay leaves - 4 to 5
20. Nutmeg - 1 tspn
22. Coriander leaves - a bunch
23. Oil/ghee
24. Salt to taste

Procedure:

First soak the basmati rice for atleast 40 minutes to 1hour. Next cut the onions into thin slices to make fried onion or birista. Take a skillet and pour enough oil to deep fry the onions. Keep on stirring to make sure the onions don`t get burnt. Once you see the onions are slightly changing colour then immediately take them out otherwise it will get burnt. Transfer the fried onions on a tissue paper to drain excess oil.

Next chop the carrots, potatoes, beans, green chillies. Potatoes should be cut into bigger sizes than carrots and beans, because potatoes cooks fast. Crush the ginger and garlic to make a paste or even you can use the readymade paste. Take a skillet and pour oil. Add cumin, bay leaf first then add the chopped veggies. Close the lid and cook for 5 minutes. Then add the ginger/garlic paste and chilli powder, turmeric powder, coriander powder, salt, fennel seeds, coriander leaves and garam masala. Mix well and cook till the veggies are half cooked. Once the veggies are half cooked, turn off the stove and let it cool for 1 minute and add the curd. Curd should be thick. Throw in the cloves, caradamom, peppercone, nutmeg too and mix really well. Check for salt. Keep the salt level little high that normal. Set aside the veggie mix.

I had a little assistant helping me to transfer the veggies to a bowl. LOL(my little girl)

Take a stockpot/and deep vessel and fill it with water. Add ghee/oil, cumin, star anise, cinnamom stick, bay leaf and little salt. Allow the water to boil. Meanwhile wash the basmati rice and put it into the stockpot. Give occasional stirs in between and check the rice. When the rice is 50% cooked , swtich of the stove and drain the rice into a sieve. Keep it aside for few minutes and let all the water drain away. Meanwhile soak some saffron in warm milk.

Next take your biriyani making vessel/any vessel with flat bottom.  First spread the vegetable mix into the vessel then goes in the fried onion. If you have mint leaves at home please add them too. Next add the rice and spread evenly and finally  on top pour the saffron milk.

We can put dum in two ways one is traditional method to make a dough and seal the biriyani. I will upload a recipe with dough sealing. For this recipe I  use a rather easy method and that is, first double seal the top of the vessel with aluminium foil, then put the lid on top and finally a weight to suppress the steam which helps in cooking the biriyani.  Once sealing is over, switch on the stove  and turn the heat to medium. Cook the biriyani for 8-10 minutes over direct heat(medium flame) then place a frying pan on the stove and shift the biriyani vessel over it. Turn the heat to low and leave it for 15-20 minutes. Once the biriyani is cooked, switch off the stove and leave the vessel for sometime.

Don`t open immediately. When you open the dum roast some dry grapes(kismis) and cashew nuts in ghee and put over the biriyani.

Well, vegetable dum biriyani is done. Enjoy

Potato and lady`s finger masala(dry)

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Description:
Combination of these two veggies with make your mouth water and if it has a lovely aroma, then awesome.

Ingredients:
1. Lady`s finger(okra) - 30 small
2. Potato - 2
3. Ginger
4. Garlic
5.Lemon juice/amchur powder
6. Cumin
7. Mustard
8. Green chilli - 3
9. Chilli powder - 1tspn
10. Turmeric powder - 1/2tspn
11. Coriander powder - 1tspn
12. oil
13. salt to taste

Procedure:

Wash and transfer the okra into a sieve to drain out the water. For this recipe we have to make a simple paste which will give this dish a good aroma and tangy taste. Add the ginger,garlic, turmeric powder and green chillies into a grinder  to make a paste. Also squeeze in the lemon. Incase if you are using amchur powder then its ok to add it when we are cooking the dish and if using lemon juice then add it to the paste. Now chop the Okra and potatoes in long strips. I chopped the okra like below

Take a skillet and pour oil. Splutter cumin and mustard seeds. First add the potatoes and cook for few minutes first, because potatoes takes longer to cook than okra. Next add the okra and thrown in the remaining turmeric powder, chilli powder and coriander powder. Mix well and cook for few more minutes before adding the paste. Once you feel both the veggies are cooked then remove the lid. Dry any excess water that remains. Mix well so that all the masalas coats well on the veggies and toss them dry. Dish is ready  and the mouth watering aroma will be filled in your house. Try it

Tiny tiny carrot idli

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Description:
Everyone loves idli, especially kids if tiny idlis are made for them.Once the batter gets fermented then cooking Idli is not tough.Fermentation process is bit long especially in cold places.

Ingredients
1. Rice - 2 cups
2. Urad dal - 1 cup
3. Cooked rice - 1/2cup
4. Ginger - 1 spoon chopped
5. Shredded carrots 
5. Salt

Procedure:

The recipe is same as for making normal Idli. Kindly refer here http://ashisree.blogspot.jp/2015/05/idli-and-chutney.html  We just have to add shredded carrots to the batter and steam them in tiny idli mould. Serve with chutney or ketch up for kids. 

Potato and cauliflower fry(aloo gobi fry)

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Description:

Well this beautiful looking veggie with its white florets not only is an eye catcher but also tasty. So many dishes can be prepared  with this veggie . Here is a simple recipe which will take hardly 20-30 minutes or less to be ready.

Ingredients:
1. Cauliflower - 1
2. Potato - 3 medium
3. Cauliflower leaves - 3 or 4
4. Chilli powder - 1tspn
5. Turmeric powder - 1/2 tspn
6. Oil
7. Curry leaves(optional)
8. Salt to taste

Procedure:

Wash and chop the cauliflower, potatoes and leaves. Drain the water by transferring it to a sieve. Take a frying pan and pour oil. Add some mustard and curry leaves. Next add the chopped veggies and close the lid. After 5 minutes open the lid and add chilli powder, turmeric powder and salt. Mix well and cook further for may be 8-10 minutes then remove the lid and toss the veggies dry. Check for salt and transfer it to a bowl. Done, sooo simple right?

Brinjal masala with a tangy flavour

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Description:

This dish is a treat for your tastebuds and kids will also love it. This is mainly served with Biriyani  but also tastes good with steam rice, chapati, idli etc

Ingredients:
1. Round small brinjal( or any varity)- 10
2. Peanuts - 1/2cup
3. Curry leaves
4. Green chillies - 2
5. Onion - 1
6. Tomato - 1
7. Whole pepper or crushed pepper - 2 tspn
8. Cumin
9. Turmeric powder - 1/tspn
10. Chilli powder - 1 tspn
11. Coriander powder - 1tspn
12. Tamarind whole/ pulp - 1/2 cup
13. Grated coconut - 3 or 4 spoons(optional)
14. Oil
15. Salt to taste
16. Ginger/garlic paste
17. Garam masala - 1/2tspn
18. Water - 1 cup

Procedure:

If guests are visiting and you want to make something rich in taste as a  side dish for your biriyani then go for this recipe including coconut, otherwise you can ignore coconut.

Wash and cut the brinjals. If you are using small brinjals then don`t cut it separate into pieces instead just cut them in 4 pieces without separating them. Chop the onions, green chillies, tomatoes. Soak the tamarind to make the pulp. I would suggest if the peanuts you have are not roasted then lightly roast them. Grind the peanuts, tomatoes and coconut together to make a paste. Take a cooker and pour oil. Splutter cumin seeds and add the curry leaves, green chillies. Next add the onions and ginger/garlic paste saute them. Add the turmeric powder, pepper powder, chilli powder and coriander powder.  Next goes in the brinjal. Mix and saute for few minutes. Finally add the peanut paste, water and salt. Let it cook for 2 whistles and switch off the stove. Once the cooker cools down add garam masala and the tamarind pulp on medium flame. If the gravy is too watery then cook with lids open till you get the required consistency. Pour some oil over the curry before you switch off the stove. Ready ....

Kadai mushroom

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Description:

These tiny little veggie low in sodium, cholesterol, calories  taste so good and is loaded with other health benefits.

Ingredients:

Readymade Powdered masala-
1. Button mushroom(any other fleshy type)
2. Onion-1
3.Tomato/tomato puree-1
4. Ginger/garlic paste-1 tspn
5. Cumin seeds
6. Turmeric powder 
7. Chili powder- 1tspn
8. Coriander powder-1tspn
9. Garam masala-1tspn
10. Fenugreek leaves(kasuri methi)
11. Green chilli - 2
12. Bell pepper/capsicum-1
13. Ghee(can use oil instead)
14. Black pepper cones/pepper powder - 1to 2 tspn
14. Salt to taste

      OR instead of the readymade powdered masalas you can use the below, roast and grind them. Remaining all the ingredients are same

Whole masala-
1. Coriander seeds - 2 tspn
2. Dry chilli- 2 to 3pieces
3. Cardamom
4. Cloves
5. Black Pepper cones
6. Cumin seeds

Procedure:

For this recipe if you use the whole spices and grind them to make powder after roasting will be more preferable. But due to shortage of time I used readymade powdered spices. Ghee is preferable in this recipe.

Chop the onion, green chilli and grind to make a paste. Same way grind tomato to make a puree. Clean and cut the mushroom. Take a skillet pour oil in it, add cumin seeds and curry leave(optional). Pour in the onion paste, ginger/garlic paste and cook till the raw smell goes. Next add the tomato pure and then the turmeric powder, chilli powder,pepper powder and coriander powder. Close the lid and cook  for few minutes till the gravy becomes thick and all the water dries away. Take the chopped mushroom and saute it till the mushrooms turns golden colour in a different wok. Add this sauted mushroom to the gravy together with the chopped bell pepper. Cook for 3-4 minutes and add the garam masala. Open  the lid and  check for any excess water is there. Add the kasuri methi and salt. If water is there then make it dry on low flame. Garnish with coriander leaves.

Colocasia stem with coconut(thoran)

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Description:
Colocasia or Taro are often used in Asian cusisines.  But before cooking the Taro make sure you buy the ediable ones that are sold in supermarkets. Colocasia plants grows almost everywhere in hot places and there are poisonous varities too, so do not pluck them and cook without knowing is it ediable.

Ingredients:

1. Colocasia/Taro stem - 5 to 6
2. Curry leaves
3. Grated coconut - 3 spoons
4. Onion - 1/2
5. Green chilli - 1
6. Oil
7. Turmeric powder -1/2 tspn
8. Chilli powder - 1 tspn
9. salt to taste

Procedure:

Wash the Taro stem and peel off the outer skin, well its not mandatory as you can do it if you want. Cut it into tiny pieces. Once you finish cutting the stem, squeeze the stem to drain the excess water  out of it then transfer it to a different bowl. Add chopped onions and green chillies to it. Take a skillet and pour oil. Add the stem to it and close the lid. This dish takes very minimal time to cook. Open the lid and chcck the stem, if its almost half cooked then add the chilli powder, turmeric powder, grated coconut and salt. Close and cook till then stem is fully cooked. You can add dry chillies too for a visual treat. Thats all, ready to be served with rice and some dal. Enjoy!!

Grilled Mussels

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Description:

Mussels are rich in protein. For the below recipes green shelled Mussels are preferable but I used black shelled mussels.

Ingredients:
1. Black shelled mussels - 10 to 15
2. Onion - 1(white onion preferable if you can find them in stores)
3. Red bell pepper - 1
4. Fresh coriander leaves - handful
5. Parsley( I used dried parsley because could`t find fresh in my place)
6. Pepper powder
7. Olive oil
8. Salt a pinch
9. Garlic - 3 pods

Procedure:

How to clean the mussels:
Brush the mussels and take out the threads on the shell. Wash 3-4 times under running water.

How to cook mussels:

Take a deep vessels and fill with water. Add some crushed garlic and parsley into it . Once the water starts to boil drop in the cleaned mussels. Close the lid tight and let it cook for 5-6 minutes. After that transfer it to a sieve and hold under running water.  Note- Use the mussels that are opened after boiling, incase if you see any mussels haven`t open then throw it away, don`t use them. Separate the top shell of the mussels.

How to grill:

First lets make the filling. Chop the onion,garlic and capsicum into very tiny pieces. Put it in a bowl and add chopped coriander leaves, parsley and pepper powder. Throw in a pinch of salt and little olive oil. Mix well and keep it for 2 minutes. Next take the grilling pan and arrange the mussels on it. Take a spoon of filling and place it over each mussels. put few drops of olive oil on each mussels. Keep it in the oven on grill mode(300deg) for 10-12 minutes. Thats it grilled mussels are ready.  Try and see.