Saturday, July 13, 2013

Stuffed Brinjal (Aubergine) In coriander gravy

 

 

    Stuffed Brinjal in Coriander Gravy
  1. Brinjal (aubergine) -  5/6 small
  2. Coriander -  1 bunch
  3. Tomatoes -  2/3 medium size – grated
  4. Garlic cloves -  5/6 mashed
  5. Chilli powder - 1 heaped teaspoon (depends on how spicy you need it)
  6. Salt to taste
  7. Coriander powder -  1 teaspoon
  8. Turmeric powder - 1/2 teaspoon
  9. Oil - 2 tablespoons

 

  • MASALA:
    • Cut coriander leaves coarsely. Add chilli powder, turmeric powder, coriander powder, garlic paste,  tomatoes and salt to the cut coriander leaves and mix it properly. Keep the masala aside.
  • PREPARATION:
    • Cut Brinjals in half (leave the 2 pieces sticking together at one end for stuffing).
    • Stuff the Brinjals with above masala.
    • Take 2 tablespoons of oil in pressure cooker or pan (with lid) and heat the oil. 
    • Place the Brinjal in the cooker and also put the remaining masala in the cooker. Put 1 cup of water and close the lid and let it cook. 
    • Check to see if the brinjals are tender and remove from heat.
    • Serve with chapatti or paratha with curd!!

Saturday, December 22, 2012

Spicy Chicken Drumsticks AKA Puru Uncle's Chicken (PUC)


This is also called Puru Uncle's Chicken (PUC). This name was given by a sweet little girl who loves my spicy drumsticks. She is my son's schoolmate.

For 6  chicken drumsticks: Remove skin and make deep cuts using a knife on the drumsticks. 

The Marination Paste

1. 1 tablespoon Kashmiri chilli powder (non-hot)
2. 1 tablespoon cumin (jeera) powder
3. 1/2 tablespoon coriander (dhaniya) powder
4. Salt as per taste
5. 1 tablespoon Chicken Masala 
6. Oil - enough to make a thick paste

Mix all the above ingredients and make a paste.
 
Coat the chicken pieces with the above paste and keep it in the fridge for 2 hours

Preheat oven to 220 deg Celsius for 10 mins.

Put the chicken drumsticks in an aluminium or parchment paper and cook at 150 deg celsius for 20 minutes.

Turn the chicken over, coat it with the leftover masala paste, and cook it for 15 minutes at 150 deg Celcius Check if the chicken is tendered using a fork.

Remove from the oven and eat!! :-)

You can also make rolls with chicken meat along with eggs, tastes yummy!


Masala Paste
Marinated chicken with Masala Paste SCR02
Drumsticks coated with Masala Paste SCR07
Drumsticks ready for over SCR09
Final Product! :-) OLYMPUS DIGITAL CAMERA

Thursday, December 13, 2012

English Breakfast

English Breakfast by Puru *
English Breakfast, a photo by Puru * on Flickr.

A simple but sumptuous English breakfast of baked beans, bacon, scrambled eggs, sausages, tomato, onion and toast. Only hash browns are missing! Enjoy!

Monday, March 12, 2012

Baby Potato Fry

South Indian style baby potato fry
Baby Potato Fry

Ingredients:
  • Whole Baby Potatoes 1 KG (with skin)
  • Green Chillies - 2 chopped
  • Curry Leaves - 7-8
  • Coriander leaves - a few
  • Mustard seeds (Rai) - 1 teaspoon
  • Urad Dal (Black gram/white lentils) - 1.5 tablespoon
  • Oil 2 table spoon
  • Red Chilly Powder - 2 teaspoons
  • Salt to taste
  • Hing (Asafoetida)  - 1/2 teaspoon
  • Turmeric powder (Haldi) - 1 teaspoon
Method
  1. Boil Potato. Remember the potatoes need to be firm (Do not cook in the cooker and do not boil as required for mashed potatoes).
  2. Take a 1.5 table spoon of oil and heat it. Put hing, 2-3 curry leaves and 1 teaspoon turmeric powder in oil.
  3. Put the boiled potatoes oil and heat it in low/medium flame while frequently stirring. Add salt. Fry until the skin of the potatoes shrivel a bit. This takes about 20 minutes.
  4. Add Red chilly powder once the potatoes are shrivelled properly
  5. In a separate pan, take 1/2 tablespoon of oil and add 1 teaspoon of mustard seeds (rai) and 1.5 tablespoon of urad dal. Fry until they the urad dal is golden brown. Add chopped green chillies and curry leaves. Once they are fried, add the whole thing in to the potato pan and mix them well.
  6. Taste the salt and chilly add more if necessary
Serve with Dal Rice or with Dahi (Yoghurt) Rice
:-)

Sunday, March 11, 2012

Fish Valentine

(Grilled/shallow fried fish with herbs, served with spinach mashed potatoes and tossed tomato salad)
Fish Valentine
We had this dish at a local restaurant (Polka Dots, Pune). It was fantastically presented and delicately made with subtle seasoning of herbs. Its pretty easy to make and takes about 45 minutes once you have all the ingredients ready. We don’t know what this recipe is called, so I gave it the same name with which it was referred in the restaurant menu.
For us the spinach mashed potatoes and the tomato salad combination with the fish was the winner!
Ingredients
For Fish
  • Fish – 6-8 Fillets (Any white fish will do)
  • Chilli Flakes – 1 teaspoon
  • Dried herbs and Seasoning (like dried oregano, basil etc. Italian seasoning will do) – 1 teaspoon
  • Lemon juice – 1/2 a lemon squeezed
  • Salt and Pepper as per taste
  • Flour
  • Oil – 1 tablespoon
For Spinach Mashed Potatoes
  • Boiled potatoes – 5-6 medium sized
  • Spinach Puree – 1 tablespoon
  • Butter – 50 gms
  • Milk – 1/2 cup
  • Salt and Pepper
For Tossed Tomato Salad
  • Tomatoes – 3 medium sized
  • Italian Herbs and seasoning – 1/2 teaspoon
  • Olive Oil – 1 tablespoon
  • Coarsely ground roasted peanut – 2 teaspoon
  • Salt and Pepper
  • Honey – 1 teaspoon
  • Pitted olives – 7-8
Method
For Fish
  1. Marinate fish with chilli flakes, herbs, lemon juice, salt and pepper for 30 minutes
  2. Once the fish is marinated, lightly dust it with flour.
  3. Heat 1 tablespoon of oil in a shallow pan,  put the fish in the pan and shallow fry. Toss then on other side when one side is golden brown.
For Spinach Mashed Potatoes
  1. Boil 5-6 medium potatoes. Grate the potatoes before mashing them.
  2. Add Spinach puree, milk, butter, salt and pepper.
  3. Mix everything together for a long time until you get consistency.
For Tossed Tomato Salad
  1. Cut 3 small tomatoes in big square pieces
  2. Add 1 teaspoon honey, herbs, 1 tablespoon olive oil, 7-8 chopped olives, 2 teaspoon of coarsely ground peanuts
  3. Toss them together to mix well
Serving
Serve Fish, Mashed Potatoes, Tomato Salad with lettuce

Spring Onion and Cabbage Fried Rice

Simple and delicious fried rice!

Ingredients

  • Steamed rice – 1.5 cups
  • Garlic – 6-8 cloves finely chopped 
  • Coriander – finely chopped
  • Spring Onions – 8-10 (or as required) sliced/chopped (separate white and green parts)
  • Cabbage – Long Slices about 1 cup. Do not put too much of cabbage, just a handful is enough.
  • Green chillies – 2 chopped. If the chillies are of hot variety then put just one.
  • Oil – 2 teaspoon
  • Sugar – 1/2 teaspoon
  • Coarsely Ground pepper – 1/4 teaspoon
  • Salt to taste
Method:
  1. Cook 1.5 cups of rice in a rice cooker and set aside.
  2. Heat 2 teaspoons of oil in a pan and put garlic. coriander, spring onion (white part), cabbage and chillies.
  3. Stir fry for a couple of minutes.
  4. Add salt to taste, 1/2 spoon of sugar, 1/4 teaspoon of crushed pepper and steamed rice and mix gently.
  5. Once mixed, take out in a bowl and garnish with the green part of the spring onion and tomatoes.


Have it with curry or daal

Stuffed Tomato in Yellow Gravy

Stuffed Tomato in Gravy

  Ingredients:

For stuffing:

  • Tomatoes - 6
  • coriander finely cut
  • Green chillies - 2 long ones finely chopped
  • Paneer (cottage cheese) - 100 gms grated
  • boiled potato - 1 small grated
  • Maggie veg masala - 1 cube
  • Chat masala - 1/2 teaspoon
  • Cheese cube - 1
  • Salt to taste
  • Oil – 2 teaspoon

For gravy:

  • Onion - 1 one chopped
  • Cashew nuts - 50 gms
  • Green Chillies - 2
  • Ginger Garlic paste - 1 teaspoon
  • Turmeric powder - 1/2 teaspoon
  • Red chilly powder - 1 teaspoon (heaped)
  • Kitchen king masala - 1/2 teaspoon (if you don't have kitchen king then replace with normal garam masala or curry masala)
  • Oil – 1 tablespoon
  • Milk – 1/2 cup
  • Methi (fenugreek seeds) – 1/4 teaspoon
  • Salt to taste
  • Sugar - 1 teaspoon

Method:

Tomato stuffing

  1. Cut the top portion of the tomato and gently scoop out the pulp from inside the tomato. (NOTE: Don’t thrown the pulp, this will be used in the gravy). Keep the tomatoes aside.
  2. Grate the paneer (cottage cheese), cheese cube and boiled potato in a bowl.

  3. Add in the bowl the following -  Maggie masala, chat masala, coriander, finely chopped green chillies and salt as per taste

  4. Gently mix the whole thing together. Once mixed, stuff the tomatoes with the mixture.

  5. Take 2 teaspoon of oil in a shallow pan and heat the oil. Once heated, put the tomatoes in the pan. Gently toss then tomatoes fry until the skin becomes little loose.

  6. Once tender, take the tomatoes out from the pan and keep them aside.

Gravy

  1. Make a paste of tomato pulp, chopped onion, cashew nuts, green chillies in a grinder.
  2. Heat 1 tablespoon of oil in a deep pan. Add the methi (fenugreek seeds) in the oil.
  3. Once the methi sputters, put the paste in #1 in the pan. Add ginger+garlic paste. Cook the in low flame.
  4. Once the masala  starts cooking, the oil will start separating. Add kitchen king masala, turmeric powder, chilli powder, sugar and salt.
  5. Add little water and 1/2 cup of milk and let it cook until it homogenizes.
  6. Once cooked, take out the grave in a bowl. Put the stuffed tomatoes in the gravy and garnish with coriander leaves, chilli and cashews.

Stuffed tomato in yellow gravy is ready. Best served with spring onion and cabbage fried rice.

ENJOY!!!