Peas pulao

Served this with my Green chicken masala, my buddies loved it and me too.

Ingredients

Rice : 500 gms
Green peas: 150 gms
Onions : 1 small
Ginger garlic paste : 1 teaspoon
Mint leaves : 5 leaves
Green chillies : 1
Cinnamon stick : 2 sticks (1" each)
Green cardamom : 3 nos
Cloves : 4 nos
Bay leaf : 2 leaves
Oil : 1 tablepoon
Salt : to taste

Procedure

In a deep bottomed dish (enough to cook rice) add oil once hot add bay leaves, cinnamon sticks, cardamom, cloves, allow to sizzle. Add sliced onions, slit green chillie sauce for 5 mins till transparent,add ginger garlic paste saute for 2 mins. Add green peas sauce for 2 more mins, add salt, drop mint leaves, water and bring it to boil then add washed and drained rice lower the flame and place lid. Cook until the rice and peas are cooked. 

Serve hot with vegetable korma or any non-veg curry.

TIPS: 

1. You can use Basmati rice or any other rice. Adjust the proportion of water according to packing instructions. I added 1:1 1/2 ration for rice and water (eg: For eg: For 100 gms rice 150 ml water).
2. You can either use fresh or frozen peas.

Andhra special potato fry

My all time favorite for roti. I ate it directly from frying pan to my plate with combination of rice and hot dhal.

Ingredients

Potatoes : 4 nos (medium)
Onions : 1 big
Garlic : 2 pods
Green chillies : 1 no.
Coriander powder : 1 teaspoon
Chillie powder : 1/2 teaspoon (adjust to taste)
Turmeric powder : 1/4 teaspoon
Salt : to taste
Cumin seeds : 1/2 teaspoon
Mustard seeds : 1/2 teaspoon
Curry leaves : few
Oil : 1 1/2 tablespoon
Coriander leaves : few

Procedure

Boil, peel and cut potatoes into cubes. Slice onions, chop green chillies, and garlic and keep side. In a frying pan add oil, cumin seeds, mustard seeds and let them splutter add curry leaves then add onions and garlic cook until they are soft then add salt, turmeric powder, coriander powder, cubed potatoes, chillie powder and fry on a medium flame till potatoes are crispy and golden brown. Garnish with coriander leaves. 

TIP: After boiling potatoes, drain hot water and cool under cold water then peel.

Green chicken masala

Bored with the classic chicken curries, try this new chicken recipe and I bet you will never regret.

Enjoyed with my best buddies.

Ingredients

Chicken : 1 kilo
Onions : 2 big
Ginger garlic paste : 1-1 1/2 tablespoon (1 " piece ginger, 4 garlic cloves)
Coriander leaves : 1 bunch
Mint leaves : 1/2 bunch
Green chillies : 2 nos (adjust to taste)
Cinnamon stick : 3 sticks (1" each)
Green cardamon : 5 nos
Cloves : 5 nos
Coriander powder : 2 teaspoons
Garam masala powder : 1 teaspoon (optional- can skip)
Chillie powder : adjust to taste
Lemon juice : 1 teaspoon
Salt : 1 teaspoon (adjust to taste)
Oil : 2 tablespoons

Procedure

1. Slice onions. In a pan add oil (1 tablespoon), sliced onions, ginger garlic paste (freshly made) cinnamon stick, cardamon, cloves and fry till onions are brown and blend into paste. Keep it aside

2. In the same pan add mint leaves, coriander leaves, green chillies and fry on a low flame for 2 mins. Blend it with water until smooth.

3. In a large skillet add remaining oil, onion paste, green paste, coriander powder, chicken pieces, salt cook on a medium to low flame until chicken is done. Add little 1/2 cup water if it is too dry, check for seasoning add chillie powder or garam masala if necessary. Garnish with Coriander leaves.

Peas mushroom masala

This recipe is born with the leftovers in my fridge...  and here comes the good news it was a HIT

Ingredients

Peas : 250 gms
Mushrooms : 150 gms
Onions : 1 medium
Tomatoes/ tomato puree : 1 large/100 ml puree
Coriander powder : 1 teaspoon
Chillie powder : 1/2 teaspoon (adjust to taste)
Turmeric powder : pinch
Ginger garlic paste : 1 teaspoon
Garam masala : 1/4 teaspoon
Cumin seeds : 1/2 teaspoon
Bay leaf : 1 leaf
Kastoori methi (Fenugreek leaves): 1/2 teaspoon (dry)
Oil : 1 tablespoon
Salt : 1/2 teaspoon (to taste)
Coriander leaves : to garnish

Procedure

Slice onions, chop tomatoes and mushrooms keep them aside. In deep bottom pan add oil, bay leaf, cumin seeds and let them splutter then add onion, ginger garlic paste fry till onions are transparent then add tomatoes (or tomato puree), turmeric powder, coriander powder, salt, chillie powder, kastoori methi (fresh/dry) and cook until tomatoes are soft. Add chopped mushroom and fry for 5 minutes then add peas (fresh/frozen) reduce the heat to medium, cover and cook until peas and mushrooms are tender (occasionally stirring- sprinkle some water if necessary). Check for seasoning add if necessary. Finally garnish with coriander leaves

Tastes best with chapathi 

NOTE: You can add 1 cup water if you want a thinner consistency curry.

Egg fry (mom's recipe)

Egg... Was born to indulge with any food you pair it , with passion.  Just like it has found its better half. 

Serve it with Rice, bread, roti so on... 

Ingredients

Eggs : 4 nos
Onions : 1 big
Ginger garlic paste : 1 teaspoon
Green chillies : 1 nos
Cumin seeds : 1/2 teaspoon
Coriander powder : 1 teaspoon
Chillie powder : 1/2 teaspoon (adjust to taste)
Turmeric powder : 1/4 teaspoon
Salt : to taste
Coriander leaves : few (to garnish)
Oil : 2 teaspoon

Procedure

Chop onions, green chillies keep aside. In a pan add oil, cumin seeds let them splutter then add onions, green chillies, ginger garlic paste, little salt, turmeric powder fry till onions are brown. Drop the eggs in the pan slightly scramble them and cook covered, (occasionally stirring to avoid burning, cook on low to medium heat) until eggs are done.  Check for salt, sprinkle coriander powder, chillie powder stir well and garnish with coriander leaves. 

TIP: Break the eggs in a bowl to check for yolks before adding to the pan.

Okra (Bhindi) fry

Okra... Bhindi... Ladies finger... call it any name this has been my childhood favorite and it still is... Here is a slightly modified recipe but no compromise with taste.

Ingredients

Okra : 500 gms
Onions : 1 medium
Garlic : 2 pods
Mustard seeds : 1/2 teaspoon
Curry leaves : few 
Turmeric powder : 1/2 teaspoon
Chillie powder : 1/2 teaspoon (adjust to taste)
Salt : to taste
Oil : 2 tablespoons (or more if needed)

Procedure

Slice the okra, onions, chop garlic. In a pan add oil, mustard seeds let them splutter then add onions fry until onions are brown and keep it aside. Add remaining oil in the pan add garlic, curry leaves, okra, salt, turmeric powder, leave the pan uncovered cook on a low flame until okra is almost done, then add the fried onions, chillie powder. Serve hot with rice or roti.

TIP: Add 1 tablespoon yogurt (curd) after adding the okra to pan, it will reduce the stickiness. Never close the pan when cooking okra, else the fry will be gooey.

Dal makhani

Happy Birthday

I was really a coincidence that I posted your favorite recipe on this special day, I dedicate this to you. Wish you many more happy returns of the day. 

Have a blast.

Ingredients

Whole black gram (urad dhal) : 250 gms 
Red kidney beans (rajma) : 50 grams
Onions : 1 large
Tomatoes : 1 large (pureed)
Green chillies : 2 nos
Ginger-garlic paste : 1 teaspoon
Cumin seeds : 1/2 teaspoon
Coriander powder : 1 tablespoon
Garam masala powder : 1 teaspoon (more if needed)
Bay leaf : 2 nos
Chillie powder : adjust to taste
Salt : to taste
Oil : 1 teaspoon
Butter : 2 tablespoons
Cream/ milk : 2-3 tablespoons
Coriander leaves : to garnish

Procedure

Pick, wash and soak black gram and kidney beans overnight in water. Drain, pressure cook in four cups of water for 3 whistles (you can also use tinned kidneys beans and lentils do not forget to wash them before using). In a deep bottom pan add oil, 1 tablespoon butter, bay leaf, cumin seeds fry for 30 secs add chopped onions, green chillies fry for 5 mins then add ginger garlic paste and fry, add pureed tomatoes cook till soft, add cooked black gram and kidney beans, salt, garam masala powder, coriander powder, water (according to consistency you need) and cook on a low flame for 15 mins. Lastly add 3 tablespoons of cream or milk. Check for spice add if required, garnish with coriander leaves and remaining butter. 

Beetroot fry

My dinner yesterday night was combination of tomato dhal and beetroot fry not a bad idea... want proof? then try yourself.

Ingredients

Beetroots : 4 nos
Onions : 1 no
Garlic : 2 pods
Mustard seeds : 1/2 teaspoon
Cumin seeds : 1/2 teaspoon
Green chillies : 2 nos (more for spicy curry)
Turmeric powder : 1/4 teaspoon
Curry leaves : few
Coriander : fist full
Salt : to taste
Oil : 1 tablespoon

Procedure

Peel, wash and chop beet root, finely chop onions, garlic, green chillies. In a pan add oil, cumin seeds, mustard seeds and let them splutter, add chopped garlic, onions, green chillies, curry leaves cook until onions are soft then add chopped beetroot, salt, turmeric powder and cook on a medium flame until beetroot is done finally check for spice if required add little chillie powder (optional) garnish with coriander leaves.

Zucchini (courgette) curry

Zucchini is one of the widely available vegetables in Europe, even though I am not a big fan of the vegetable I love this curry for its  unique flavor and the Indian spices takes the taste to different level... Enjoy !!!

Ingredients

Zucchini : 2 nos
Onions : 1 medium
Tomatoes : 2 nos
Ginger-garlic paste : 1 teaspoon
Cumin seeds : 1/2 teaspoon
Mustard seeds : 1/2 teaspoon
Garam masala : 1/2 teaspoon
Salt : to taste
Chillie powder : 1/2 teaspoon (adjust to taste)
Oil : 1 teaspoon
water : 1 cup

Procedure

Slice onions, chop tomatoes, cut the zucchini in coins or can also be halved (picture). In a pan add oil, cumin seeds, mustard seeds and let them splutter, add sliced onions fry till they are soft, add ginger garlic paste fry for 1 min then add chopped tomatoes and cook until soft. Lastly add zucchini pieces, salt, garam masala and cook for 10 min then add water and cook until zucchini is soft finally add chillie powder and garnish with coriander leaves.

Cold coffee

Its spring time here in Gent and the sun is shining bright. I am craving for a cold drink, here is one of my favorites  'The yummy cold coffee'. 

WELCOME SPRING !!!

Ingredients

Milk : 250 ml
Instant coffee powder : 2 teaspoons (varies with different brands)
Sugar : 1 tablespoon (adjust to taste)
Ice cubes : 2 nos

Procedure

Blend milk, instant coffee powder, sugar until frothy and add ice cubes. 
Can be served with a scoop of ice cream and shredded chocolate.

Spaghetti with peanut butter

Bored with the traditional spaghetti with tomato sauce, here is my version of spaghetti with Asian touch.

Ingredients

Spaghetti : 200gm (dried thin spaghetti/any pasta)
Garlic : 2 pods
Ginger : 1/2 inch piece
Onions : 1 medium size
Soy sauce : 2 tablespoons
Peanut butter : 1 tablespoon
Dried oregano : 1/2 teaspoon
Dried basil : 1/2 teaspoon
Oil : 1 teaspoon
Pepper : to taste
Salt : to taste

Procedure

Boil water with salt, add the spaghetti and cook according to package instructions. In a pan add oil, finely chopped garlic, ginger and onions and cook until onions are soft, add soy sauce cook for 2 min, add peanut butter cook for 2 min and add oregano, basil, pepper and salt to taste. Mix the cooked spaghetti and serve hot with grilled bread.

The famous Indian tea

In India a Good morning starts with a cup of hot tea and as I start my day now with a hot cup of  tea I am sharing my recipe of a perfect tea. ENJOY !!!

Ingredients

Water : 125 ml
Milk : 125 ml
Black tea powder : 1 teaspoon (may vary with tea powders)
                                  OR
                    : 1 tea bag (2 for stronger tea)                      
Cardamon : 1 no- crushed (OPTIONAL)
Ginger : 1/2 inch piece- finely chopped (OPTIONAL)
Sugar : to taste

Procedure

Boil all the ingredients together then filter the tea and enjoy with biscuits or hot evening snack.

Onion pakoda (Onion fritters)

Onion pakoda or fritters are perfect and comforting food during cold or rainy season. It is a very famous south Indian snack found on a street side food courts or can me made at home. Yummy with a hot cup of tea. 

Ingredients

Onions : 2 large
Chick pea flour : 1 1/2 cup 
Rice flour : 1/2 cup 
Green chillies : 2 nos (optional)
Coriander leaves : fist full (chopped)
Curry leaves : few
Chillie powder : 1 teaspoon (adjust to taste)
Turmeric powder : 1/4 tespoon
Coriander powder : 1 teaspoon 
Cumin seeds : 2 teaspoons
Salt : to taste
Oil : 2 tablespoon (hot oil)
Water : to mix
Oil : to fry

Procedure

Slice onions, finely chop green chillies and coriander leaves. Combine all the ingredients then add the hot oil and mix the ingredients by slowing adding water into a hard mix (don't put too much water). Heat oil in a deep pan (very hot), use your finger to drop the batter in the oil to form small fritters and reduce the flame to medium and fry until golden brown. Remove them on paper towel to absorb excess oil. 

Serve with hot tea (Yummyyyy).

"SIMPLY COOKING WITH ME"

Broccoli curry

"There's no other love like the love for a brother. There's no other love like the love from a brother."

Had a awesome talk (as usual) with my God gifted bro and Broccoli curry for lunch. Now out in the sun for shopping again.

A view from my window... Its time for some SUN

 

Ingredients

Broccoli : 500 gms
Onion : 1 no
Tomatoes : 2 nos
Ginger garlic paste : 1 teaspoon
Turmeric powder : 1/2 teaspoon
Chillie powder : 1/2 teaspoon (adjust to taste)
Coriander powder : 1 teaspoon
Garam masala powder : 1/2 teaspoon (optional)
Oil : 1 1/2 teaspoon
Cumin seeds : 1/2 teaspoon
Mustard seeds : 1/2 teaspoon
Salt : to taste

Procedure

Seperate the broccoli in florets, chop onions and tomatoes and keep aside. In a pan add oil when warm add cumin seeds, mustard seeds and let them splutter, add chopped onion and ginger garlic paste fry till onions are soft then add chopped tomatoes and cook till soft and add broccoli florets, salt, turmeric powder and water cook for 15 min or until broccoli is soft (do not over cook). Finally add coriander powder, garam masala powder, chillie powder and garnish with coriander leaves.

Serve hot with rice.

South Indian sambar

Finger licking taste... Indeed one of the best dish I made with my crazy (funny) girls. xoxo

Ingredients

Red gram lentils : 1 cup
Onions : 1 no
Carrots : 2 nos
Brinjal/ Aubergine : 3 nos (small) or 1 no (big)
Tomatoes : 2 nos
Tamarind pulp : 2 teaspoon (thick) or 3 teaspoons (thin)
Sugar : 1/2 teaspoon
Oil : 1 teaspoon
Garlic : 2 cloves
Turmeric powder : 1/2 teaspoon
Chillies powder : 1/2 teaspoon (adjust to taste)
Sambar powder : 2 teaspoons (quantity may vary with different powders)
Salt : to taste
Coriander leaves : to garnish

For tempering

Oil : 1 teaspoon
Garlic : 2 pods
Cumin seeds : 1 teaspoon
Mustard seeds : 1 teaspoon
Dry red chillies : 3 nos
Desiccated coconut (Dry/Fresh): 1 tablespoon
Asafoetida : 2 pinches (optional)
Curry leaves : fist full

Procedure

Chop onions and tomatoes into 1 inch cubes, cut carrot and brinjal/ aubergine into 2 inch long slices. Cook the lentils until soft and keep it aside. In a deep pan add 1 teaspoon oil then add 2 thinly chopped garlic pods fry for 30 secs then add all the vegetables, salt, turmeric powder, sambar powder, water (depending on the consistency you like) and cook until vegetables are soft. Mix the cooked lentils with the vegetables and add chillie powder, tamarind pulp, sugar and water and let them cook on a medium flame for 10 min.

Finally temper the sambar, in a pan add oil and when hot add thinly chopped garlic and fry then add cumin seeds, mustard seeds let them splutter, add dry red chillies, asafoetida, coconut powder and lastly curry leaves and fry for 1 min then add it to the sambar. Check for salt and chillie add if necessary.

Serve hot with rice

Andhra chicken fry

Hanging out with friends and spending the whole afternoon window shopping and then the BEST PART cooking with my lovely friends our own andhra famous chicken fry with a south Indian sambar yummmmyyyy... Had loadsss of fun girls. xoxo

Ingredients

Chicken : 1 kilo

Onions : 2 nos

Green chillies : 3 nos

Ginger garlic paste : 1 tablespoon

Garam masala : 1 1/2 tablespoon

Coriander powder : 1 1/2 tablespoon

Turmeric powder : 1/2 teaspoon

Salt : to taste

Chillie powder : 1 teaspoon (adjust to taste)

Cumin seeds : 1 teaspoon

Oil : 2-3 tablespoons

lemon juice : 1 tablespoon

Coconut powder : 1 tablespoon

Mint leaves : fist full

Coriander leaves : to garnish

Procedure

Thinly slice the onions and keep them aside then cut chicken in cubes. In a pan add 2 tablespoons of oil and when it is hot add cumin seeds and let them splutter, then add freshly ground ginger garlic paste and fry for 2 min then add chicken pieces, salt, turmeric powder, garam masala, coriander powder and chopped mint leaves let it cook until almost done (do not over cook). In a separate pan add remaining oil and fry the sliced onions and green chillies when the onions are transparent add the cooked chicken and add chillie powder and fry until completely done.

Serve hot with rice and sambar

* NEVER add water when frying chicken