Soya Indo-Chinese Fried Rice

 when I had leftover rice  (which was often)I make this fried rice .This is my take on a childhood favorite,A few mouthful of this fried rice that still warm from its cultured humid day gives you that real comfortnessThis is a warm, filling lunch one can actually see themselves making before we dash out the door for work — it’s fast, without a ton of prep, and it’s everything we want, exactly when we want it. . Once they all mingle in a piping hot wok, you get crisp bits of soy chunks and rice and the veggies pulls in of it together. Overall this dish could just be the right getaway drug for you.

 

Preparation Time:15 to 20 minutes

Serves :2

Ingredients:

• 2 Cups cooked rice
• 1/4 cup finely chopped onion
• 1/4 cup carrot
• 1/4 cup soya chunks/meal maker
• 1 tbsp soy sauce
• 1/2 tsp tomato sauce
• 1 tsp finely chopped garlic
• 1/2 tsp finely chopped ginger
• 3 tbsp vegetable oil
• 1/4 cup Spring onions
• 1 tsp pepper
• Salt to taste

Method:

Combine the soya nuggets and salt with 1 cup of  water bring it to a boil and cook for about 10 minutes. Drain, squeeze out the water, and keep aside.Once cold,cut them into halves.

Heat a wok (or any skillet)on medium heat. Add the oil, followed byonions, ginger and garlic.Stir for a few seconds until it releases a frsh aroma and the onions are translucent. Now add the carrots and cook for about 2 to 3 minutes. You can preferably add any vegetable you want. Now the soy sacuce and the tomato sauce and saute well.

Add the cooked rice and the soy chunks ,salt and pepper and give it a good stir until all the rice is coated with the sauce.

Serve hot.Enjoy with any side dish of your choice.

 

Read More

Besan Ladoo/ Chick Pea Flour Ladoo

Ladoo are usually served for festivals,It's a great sweet to make during the festive seasons at the last minute.Such an easy ,silky and delicious with every bite.

Ingredients:

• 1 Cup Bengal Gram Flour / Besan Flour
• 1/4 Clarified Butter / Ghee
• 2 Tbsp Vegetable Shortening
• 1 Cup Powdered Sugar
• 1 tsp cardamom powder
• 10 to 15 Cashewnuts
• 10 Raisins
• Almonds for Garnishing.

Method:

Take a heavy bottomed pan , add the clarified butter and melt it . Add the gram flour and fry in medium flame till golden brown  and a very good aroma comes out.Now add the cardamom.

Remove from fire add the nuts and the raisins and allow it to cool a bit .Add the powdered sugar when its slightly warm .

Knead well and make lemon sized balls out of it neatly.Garnish with almonds.Can be stored in an air tight container for about a week .

Read More

Plantain Kebabs / Kela Kebabs / Kachhe Kele Or Kacha Kolar Tikki/Shammi Kebab/Kabab Or Raw Banana Cutlets Or Kanchkolar/Kancha Kolar Chop/Kofta

Everyone of us have eaten some kind of kebab, living in any part of the world.Kebabs have always been my all time favorite.Kebabs first originated in Persia. Kebab comprises mostly of meat and vegetables, which are either grilled, roasted or deep fried. This recipe is fresh, satisfying and light. The plantain and spices used are a global medley and the smokiness just seals the deal. The finished dish, well spiced and delicate, has the right blend of an airy crunchiness, yet retains the earthy, satisfying ‘mouthfeel’ expected of the vegetables



Ingredients

• 2 large green bananas (not plantain) peeled
• 2 medium sized Potatoes
• 1 onion finely chopped.
• 1 1/2 tsp ginger garlic paste
• 2 green chillies, finely chopped(optional)
• A handful of coriander leaves( or parsely) finely chopped
• 2 tsp. coriander powder
• Red chilli powder to taste
• 1 tbsp. Bengal gram flour(can be substituted with all purpose flour)
• Salt to taste
• Oil for shallow frying

Method:

Boil ,cool peel and mash the bananas and potatoes .Take mashed potatoes in a bowl and mix all the dry ingredients along with the prepared onion mixture. Add green chillies and mint leaves.Mix them well and allow it to set it for an hour.

Take the mixture and Make into small kebabs; shapes can be round or burger shape, like small sausages or oblong-like a flat pear shape.

Heat a couple of tablespoons of oil in a frying pan and fry them on medium heat, slowly, to get them crisp on both sides. You may need to drizzle more oil, as they will absorb it to some extent. I use a non-stick frying pan, that way you use less oil.Fry all kebabs, until golden brown and crisp on both sides.

Read More

Tomato Garlic Chutney

Tomato is one of the flavors which you can use with almost any dish for its intense and acidic nature.I love the combination of tomatoes and Garlic as the acidity of the tomatoes blends wonderfully with the strong aroma of Garlic and also as this recipe comes in quickly with a good amount of flavor well combined.Being an Indian,Chutneys are a part of our daily meals..From chutneys made with coconut to those made with tamarinds and the seasonal fruits and vegetables ,they are all just awesomely delicious.

Ingredients:

• 2 large Tomatoes
• 6 to 7 cloves Garlic
• 1/4 cup water
• 1 tsp Chilli Powder
• 1 tsp Oil
• 1/2 tsp Mustard seeds 
• 4 to 5 curry leaves
• A pinch of Asafoetida
• Salt to taste

Method:

Blend tomatoes,garlic along with red chilli powder and salt. 

In a pan heat oil and temper the mustard seeds . Add the curry leaves and asafoetida into the oil .Once it splutters add the blended tomato puree .

Cook for about 3 to 4 minutes adding 1/4 cup water. Let it simmer for another 3 minutes. Add salt. Remove from flame and serve hot with some Idlis or Dosa's. 

Read More

Dal Palak / Lentil Spinach Curry

This is a very traditional Indian Dish which I grew up eating.Its really an easy , healthy blend of Spinach,Lentils and Spices.The whole process is over in less than half an hour then you’re well on your way to bliss.There are lots of different recipe variations here is exactly how my mom used to make it for me - very very simple:Spinach,lentils and a few spices and the flavors go really well together. It is a great salute to Spinach.It can be served with steamed rice, flat breads ,Indian Pav or any other breads for that matter,tortillas etc.Indeed a comfort food staple for every one.

Tip: Baby Spinach leaves makes the dish subtle and indeed gives a great flavor and texture than the regular Spinach.

 

Ingredients:

• 250 gm or 1 cup (tightly packed)Spinach leaves 
• 1/2 cup Green Gram/Mung Dhal/Moong Dhal
• 1 Large Tomato
• 5 to 6 finely chopped Shallots
• 1 Green Chilli or 1 tsp Chilli Powder
• A pinch of Asafoetida
• 1 tsp Ginger( finely chopped)
• 1 tsp Garlic (finely chopped)
• 1/2 tsp Cumin seeds 
• 1/4 tsp Turmeric powder
• Salt (according to the taste)
• 2 Tbsp Oil

Method:

Wash the spinach leaves, strain the water. Now chop the leaves finely.

In a pressure cooker heat oil ,temper cumin seeds and Asafoetida.Now add the finely chopped shallots.Cook for about 2 to 3 minutes .Then add the ginger, garlic and wait for about a minute.

Finely chop the tomatoes and add to the oil. Now add the rest of the spices and stir well. Let it all cook for a minute or two.Add the moong dal and spinach into the mixture and roast for 2-3 minutes.

Pour 2 small glasses of water and close the lid. Pressure cook for upto 2 whistles. Turn off the flame.Let it stand until the pressure is all released. Serve hot.

Read More

Raw Banana Stir Fry

I would consider this a portable,guilt free and high energy snack which I absolutely adore.This is a stir fry prepared with raw bananas and a very popular dish in South India. Pairs well with almost any Indian meal combos and any type of rice from steamed rice to flavoured rice. A simple ,hassle free,comforting and one of the quickest side dishes that could be made in no amount of time. All you've gotta have is a few spices in store and you are all set to go..

Ingredients:

• 2 Raw Banana
• 11/2 tsp Chilli Powder(can be substituted with paprika)
• 1 tbsp Plain Yoghurt
• 1 Tbsp Ginger Garlic Paste
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• Salt to taste
• 1/2 tsp Turmeric Powder
• 1 tbsp Rice flour
• 1/2 tbsp Lemon Juice
• 1/2 tsp Pepper 
• 3 tbsp Oil
• A pinch of Asafoetida

Method:

Mix all the dry ingredients along with Yoghurt and Lemon Juice to a fine paste and set aside.

Peel the bananas and chop them in to medium thick slices.Now marinate the banana in the above mentioned spice mix and allow it to marinate for about an hour .

Heat oil in a wok add the marinated banana and fry them on medium flame until crispy golden brown.

Serve hot. 

Read More

Microwave Potato Chips

Truth is everybody loves that deliciously crispy fried crisps,delectably flavourful  and immerses everyone in the mood for that crunch induced happiness. As tempting it may sound,this potato goodness can love us in the way that only you and your soon to be fat belly can.Even those fast foods are just not as delicious as potato chips.As I'm writing this ,I have these delicious home made potato chips which has refined my taste as they were made in the microwave -stopping you from the hassle of deep frying and draining'em. Well , the microwave option is much easier. No doubt.Well, for me there is no debate that Potato Chips are the world's finest when it comes to flavors and craziness be it deep fried or fried in a microwave .

Ingredients:

• 1 Tbsp. vegetable oil
•  1/2 tsp. salt, or salt / seasoning to taste 
•  1 potato, sliced paper thin with a vegetable peeler (peeling is optional) 

Method:

Scrub potato and remove the eyes. Peel if desired. Slice crosswise with a vegetable peeler into a container of cold water.

Swish to remove surface starch then pat dry.Pour vegetable oil into a plastic bag. Add potato slices and shake to coat.Lightly coat a large dinner plate with oil or non stick spray. Arrange potato slices in a
single layer on the plate.

Microwave on high for 3 to 5 minutes, or until lightly browned. (If they are not browned,they will not become crisp.) Time will vary by the power of the microwave. Remove chips from plate and toss with salt. Let cool. Repeat cooking instructions with  remaining potato slices.

Variation:

Use sweet potatoes. Toss with a mixture of 1/2 tsp. salt, 2+ tsp. brown sugar, and  1/2 tsp. cinnamon

Cooking Variation: 

You may bake at 400° for 20-25 minutes, turning once at 10 minutes Or fry chips until lightly golden in 375° oil. (Put layers of paper towels over a  cooling rack to drain chips.)

Read More

Lady's Finger / Okra Curry.

Curries are very common in Indian cuisine and almost a standard in any Indian Household. There are some truly delicious food which comes from South India like the traditional kuzhambu(curries/gravy's),poriyal (stir fries), and desserts like payasam(kheer/pudding) to name a few.But I really have to gotta tip my hat to the south on all the curries made with coconut. They completely release that scintillating fresh aroma and flavor when combined with any vegetables or meat.You can make this dish and bring the authentic South Indian touch to the dining table.It sure is a keeper.

RECIPE:
Serves : 4

Ingredients:

• 250 gms Okra
• 2 tbsp Coconut Oil
• 3 tbsp finely chopped shallots
• 2 Green chillies
• 1 tsp turmeric powder
• 3 Garlic Pods
• 1 tsp Cumin powder
• 1 tsp Coriander powder

For Tempering:

• 1 tbsp Oil
• 1 tsp Mustard Seeds
• a few curry leaves

Method:
Heat 2 tbsp oil in a pan ,add the onions .Meanwhile chop the Okra about an inch length and add it to the onions once they are cooked.Let the okra ,cook in the oil for about 5 to 7 minutes.

Mean while finely grind the coconut ,the dry spices, garlic ,green chillies to a very fine paste by adding water.

Add the ground paste to the okra and stir for about 2 to 3 minutes. Now add about 1 to 1 /2 cups of water and cook till the okra is well cooked . hat would take about 3 to 4 minutes.

In another pan heat about 1 tbsp oil and add the mustard seeds for tempering. Once the mustard pops add the curry leaves .Fry well.

Remove from flame and add it to the okra.Serve hot with steamed rice .

 

Read More

Cabbage ,Carrot Poriyal

This Poriyal(Stir Fry) pretty much goes with anything and I feel  this is one of those recipes which would bring the hidden beauty of Cabbage. This is one traditional recipes which I learnt from my mom and grew up eating this very often. It is so delicious that it mellows out the coconut mixture so everything just blends so well and melts together.The coconut creates a little magic in the dish and improves its texture. This is one Indian dish which is not so very fussy while preparing and I absolutely adore the combination of carrots and cabbage in the dish.

RECIPE:
Serves 4 to 5

Ingredients:

• One medium Sized Cabbage head
• One medium sized Carrot
• One small Onion
• 1 large green chilly or 1/2 a green chilly( according to your taste)
• 2 cloves Garlic
• 1/2 tsp Cumin Powder or Cumin seeds
• 1/2 tsp Coriander Powder
• 1/2 tsp pepper Powder(optional-if you are able to manage the heat)
• 1/4 cup fresh grated coconut
• Salt to taste
• 1 tbsp oil
• 1 tsp Mustard Seeds
• A few Curry Leaves (5 to 6 leaves)
• A Pinch of Asafoetida

 

Method:

Chop the cabbage and the carrots into tiny pieces and set aside.

Heat oil in a pan add the mustard seeds and allow it to pop ,then add the curry leaves and saute for a few seconds.

Add the cabbage and the carrots in the pan drizzle a little water and allow the vegetables to cook with the lid closed.

Meanwhile coarsely grind the coconut,onion,garlic ,the dry spices .Check if the vegetables are half cooked. Now add the coarsely ground coconut to the cabbage and stir fry for about 5 to 6 minutes.

Transfer it to a serving bowl and serve hot with steamed rice and some gravy.

 

Read More

Simple Vegetable Noodles

This is one of the most enjoyable lunches I would make myself when I am in a hurry and I absolutely adore Hakka Noodles.It is filling and so nice to eat as it is to make. Throw in some noodles ,some lightly sauteed vegetables of your choice , dress it up a bit of Ketchup for that tangy punch , a dash of pepper and drizzle with some soy sauce and there you go .. everything you want to eat .. all in one bowl,so filling and hearty that you wouldn't want to waste any of the noodle-veggie goodness. It is not time consuming or difficult to make and it feels like a treat. Well if you are a health freak you can always substitute it with wheat noodles.

 

RECIPE :

Serves : 2 

Ingredients:

• 1 Pack of Hakka Noodles(150 gms)
• 2 tbsp Oil +  1 tbsp Oil
• A dash of Butter
• 1 tbsp thinly sliced Garlic
• 1/4 cup thinly sliced Onions
• 1/2 Cup Carrot finely sliced length wise (2 medium sized carrots)
• 1/2 cup cabbage chopped
• 1 medium sized capsicum 
• 4 tbsp Spring onions
• 3 tbsp Tomato Ketchup
• 2 Tbsp Soy Sauce
• 1 tsp Pepper Powder
• Salt to taste

Method:

Cook the noodles in boiling water for about 5 minutes or until cooked.Do not over cook the noodleas as it might turn soggy. Remove from flame drain the water and run the noodles through cold water.Drizzle about 1 tbsp of oil over the noodles so that the oil is coated evenly and keep aside.This will prevent the noodles from becoming mushy and sticky and will keep it separate.

Heat oil in a pan and add the Garlic ,saute for a few seconds and add onions. Now add the rest of the vegetables except the spring onions and let it cook for about 3 to 4 minutes. Do not over cook the veggies as it might lose its crispiness.

Then add the tomato sauce,salt and pepper . Finally toss in the cooked noodles and drizzle with soy sauce.Stir gently so the sauce gets coated over the noodles evenly. Garnish with spring onions. Serve warm with some fried chicken . It sure is a treat . 

You can add more or less vegetables ,if you prefer it that way. 

Read More