Friday, January 21, 2011

Sambar Recipe : South Indian Recipe

This Sambar recipe is a popular south Indian recipe. It accompanies most every meal. In South India, there are variations to this sambar recipe

Sambar is made with yellow lentil called Tuvar dal(toor dal) and vegetables.

You can use any vegetables of your choice such as onions, potatoes, tomatoes, brinjals, beans, raddish etc. you can use any one or a mix of these vegetables.

Ingredients For Sambar Powder or buy it readymade
Coriander seeds - 1 table spoon
Chana dal - 1 tea spoon
Urad dal -1/2 tea spoon
Cumin seeds - 1 tea spoon
Asafetida - 1/4 tea spoon
Red chillis - 2 to 4, according to taste
Black pepper - 1/4 tea spoon
Mustard seeds - 1/4 tea spoon
Methi(fenugreek) seeds - 1/4 tea spoon

The sambar powder can be made in large quantities and stored for 6 months or more. I use it most of the time. Of course the freshly made sambar powder has a special taste, which I make once in a while when I have more time.

Directions Sambar Powder
Roast the sambar powder ingredients on low flame. Grind to fine powder.

1/2 lime sized ball Tamarind
1 cup Toor Dal (or red lentils)
1/2 teaspoon Turmeric Powder
2 teaspoons oil
Salt to taste
5 small dry red chilies (or to taste)
8 Curry Leaves (see note)
1 medium onion (shallots are preferable)
1/2 teaspoon mustard seeds
1/4 tsp asafoetida (optional)
1/2 teaspoon fenugreek seeds
1 large tomato
2 tablespoons sambar powder (see above)
1/4 cup chopped cilantro leaves (also known as coriander leaves)
1 cup of a vegetable of your choice like brinjal, chopped carrot, drumstick, potato, raddish, green beans

Soak the tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water little by little to prepare 1 cup of juice.

Choose a heavy cooking pot. Wash and clean the dal. Boil 2 cups of water and add the dal, turmeric powder and 1 teaspoon of oil. As the dal boils, skim off the foam and discard. Boil until the dal is soft and then mash it coarsely. If needed, add more water as it is boiling but do not let it get too watery. If you use a pressure cooker it will take about 5 minutes.

In a separate pan, heat to medium and pour in the remaining oil. Once the oil is hot, add mustard seeds When they stop crackling, add asafetida, chilies, chopped onions, fenugreek and curry leaves and sauté for 2 minutes. Add the onion and brown lightly. Add the tamarind extract and let boil lightly until the onions are cooked.

Add this mixture to the dal with tomato, vegetable of choice and sambar powder. Allow this to boil for 5 to 10 minutes and remove from the heat.

Garnish with cilantro.

Sambar is ready to serve with dosa, Rava Idli , Rice.

Sambhar Recipe Video

Monday, November 8, 2010

Coriander Chicken Recipe

Coriander Chicken Recipe (Dhania Chicken)
chicken cooked with coriander sauce

Coriander 1cup
Ginger 1 1/2 inch
Garlic 6 nos
Green Chillies 10
Cashewnuts 20
Chicken 1kg
Salt to taste
Curd 3/4cup
Onion 2 medium size finely chopped
Red chilli powder 2tsp
Garam masala 1tsp
Oil 2tsp
Water-as required
fresh coriander leaves for garnish

First wash the chicken

In a Blender add Coriander, Ginger, Garlic, Green Chillies and grind with out adding water.

And to the bowl add washed chicken, grinded paste, salt, curd, onion mix it nicely and keep 30 mins to marinate.

Heat the oil in a medium non-stick pan. add marinated chicken, Saute it for a while.

Now add red chilli powder, garammasala, salt, cashewnut paste, water (little) and close the lid and allow to cook competely.

The gravy should be reduced by now.

When it is ready garnish with coriander.

Serve with roti, naan or any other Indian flatbread, and lemon.

Saturday, November 6, 2010

Baingan Bharta Recipe Eggplant Curry Recipe

Baingan Bharta Recipe
Enjoy this spicy Indian eggplant curry dish over rice or with Indian bread (roti). Punjabi Baingan Bharta is just one of the several versions of Eggplant Bharta there are in Indian cooking. Baingan Bharta is mashed eggplant cooked with spiced tomato very flavorful dish. Traditionally bharta is made with charcoal roasted eggplant.

1 Eggplant (big)
2 medium size tomatoes
1/2 cup green chopped red bell pepper (capsicum)
1 green chili
1/4 inch piece of ginger
3 tablespoons oil
Pinch of asafetida
1 teaspoon cumin
1 teaspoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon red chili
1 teaspoon sat adjust to taste
1/4 teaspoon garam masala
2 tablespoon chopped cilantro to garnish

Baingan Ka Bharta requires that the eggplant be roasted. This can be done in several different ways:

Microwave for 8 to 10 minutes until it is tender. Use Microwave Safe Dish

If you are using an oven, preheat the oven at 400 degrees F and bake it for about 45 minutes turning the sides every fifteen minutes.

Be sure to first put the eggplant in an oven safe shallow bowl or a cookie sheet.

You can also roast on a gas cooktop by just placing the eggplant straight on the burner and keeping the flame on low setting. Keep turning and cooking till all the skin on the eggplant is charred and the inner flesh looks really soft. A good sign to watch for is that the eggplant seems to 'cave in' on itself!

Grill in your oven grill or on your barbecue grill. Again, keep turning periodically till all the skin on the eggplant is charred and the inner flesh looks really soft.

Once the eggplant is roasted, allow to cool fully and then peel off and discard the charred skin. Once cool, coarsely mash or cut into small pcs and keep aside for later use.

Blend the tomatoes, ginger and green chili.

Heat the oil in a saucepan on medium high and stir fry the bell pepper for about a minute. Take out the bell pepper from pan and keep aside.

Use the same saucepan with remaining oil heat the oil little more. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready. Add asafetida and cumin seed.

After cumin seeds crack, add tomato puree, coriander powder, turmeric, red chili, and salt and let it cook for a few minutes until tomato puree has started leaving the oil.

Add eggplant let it cook on medium heat keep stirring the eggplant and mashing the eggplant as it cooks.

Cook for about 8 to 10 minutes.

Add bell pepper, fresh cilantro, and garam masala to the eggplant and mix it gently.

Baingan Bharta is ready serve hot with rotis, parathas, or naan.

Saturday, October 30, 2010

Goan chicken vindaloo recipe | Goan Chicken Curry

Goan Style Chicken Vindaloo Curry

Vindaloo or vindalu (Konkani) is a dish originally from Goa, India. The term vindaloo derives from the Portuguese dish "Carne de Vinha d' Alhos", which is a dish of meat, usually pork, with wine and garlic and fiery hot. The dish evolved into the vindaloo curry dish when it received the Goan treatment of adding plentiful amounts of traditional spice and using malt vinegar instead of red wine.

Chicken can be substituted with lamb, beef, pork or even seafood

1 kg. diced chicken
1 tbsp coriander seeds
1 tsp. cardamom seeds
1 tsp. whole black peppercorns
12 nos. whole cloves
1tbsp. chilli powder
4 cinnamon sticks
2 tsp. fenugreek seeds
2 tsp. ginger, fresh, minced
2 tsp. cumin seeds
2 tsp. mustard powder
2 tsp. turmeric powder
2 tsp. salt
2 tsp. garlic, minced
1 cup vinegar, or cooking wine
4-6 tblsp vegetable oil
2 onions medium chopped
4 bay leaves
300 ml. water

Gently roast the dry spices from coriander seeds through to cumin seeds for about 5 minutes in a fry-pan on low heat.

Put these roasted spices in a blender along with mustard, turmeric, salt, garlic and the vinegar to form vindaloo sauce. Add little water if necessary.

Marinate the chicken in this vindaloo sauce for over 8 hours in a non-metallic bowl.

Heat oil and saute bay leaves and onions until soft. Remove and set aside.

Now fry the marinated chicken for a few minutes, adding more oil if necessary

Add the remaining vindaloo sauce, sauted onion, and water.

Simmer till the chicken is tender (stirring well) and the curry is thick. Add salt and chilli to suit your taste if necessary.

Garnish with fresh coriander leaves and serve with steamed Basmati rice.

Thursday, October 28, 2010

Chinese Chilli Chicken Recipe

Indian Style Chinese Chilli Chicken Recipe
This famous indo-chinese dish goes great with rice and pulao and a favorite companion on drink parties.

Ingredients :
1 lb Boneless Chicken
2 tbsp Soya Sauce
2 tbsp Corn Flour/Corn Starch
5-6 Chopped Green Chilies
2 Green Onion Chopped
1 tsp Garlic Paste
1 Egg
1/2 tsp White Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 cups chicken Broth/ Water
1 tbsp Oil
Salt to taste
Oil to fry

Cut the boneless chicken pieces into 1 inch pcs.

Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.

Heat oil and deep fry the marinated chicken pieces till golden brown.

Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.

Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.

Add fried chicken pieces to it and cook for few minutes.

Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.

Cook for 2-3 minutes.

Serve chinese chili chicken hot garnished with chopped green onion tops.

Chinese chili chicken goes well with steamed / boiled rice.

Be Careful with Salt as Soya Sauce contains good amount of sale

Chilli Chicken Recipe Video

Chicken 65 Recipe

This famous dish goes great with rice and sambar. Also a favorite companion on drink parties. To reduce heat in the recipe just substitute half of chili powder with shimla mirch powder.

2 lbs. Chicken(boneless, skinless thighs)
2 tsps. Corn Flour
2 tsps. All Purpose Flour
1 no. Egg
1½ tsps. Ginger(paste)
1½ tsps. Garlic(paste)
2 tsps. Red Chilies(powder)
12 nos. Green Chilies
2 cups Yoghurt
1 tsp. All spice powder(cloves, cinnamon, cardamom)
4 drops Food Color(Red)
Onion for garnishing
3 tsps. Lime juice
Salt to taste
Vegetable Oil for frying

Directions :
Mix corn flour, all purpose flour, egg, ginger garlic paste, chilli powder and salt to thick batter. Add water if required.
Add chicken pieces to the batter and marinate for an hour.
Deep fry the marinated chicken pieces till they turn golden.
Heat 4 tsp oil in a sauce pan and add slit chillies, yogurt, garam masala, red color, little salt and the fried chicken pieces.
Fry for 4-5 minutes and remove from heat.
Add lime juice, mix well and garnish with onions.

Chicken 65- indian food

Chicken Chettinad Recipe

Chicken Chettinad Recipe
Chicken Chettinad is another authentic south Indian dish. Chettinad is a very special and popular style of cooking in Tamilnadu and kerala. You’ll find Chicken Chettinad listed in almost every South Indian restaurant menu . The chicken is cooked with some distinct ingredients such as poppy seeds , fennel seeds, coriander seeds that give a very special aroma to the curry. Chettinad is known for its culinary delicacies. Chettinad food, now is one of the many reasons why people get to know Chettinad.

Ingredients :
Chicken 2 lb (1 kg)
Poppy seeds 2 tsp
Fennel seeds 1 tsp
Coriander seeds 1 1/2 tsp
Cumin seeds 1/2 tsp
Red chillies 5 8 nos
Turmeric powder 1/2 tsp
Red chilly powder 1 1/2 tsp
Ginger chopped 2 tsp
Garlic chopped 2 tsp
Tomatoes medum 3 nos chopped
Onions medium 2 nos chopped
Lemon 1 no
Cinnamon 1" stick
Green cardamom 3 4 nos
Cloves 2 4 nos
Curry leaves 10 15 nos
Fresh coriander leaves for garnishing
Grated coconut 1/2 of one
Oil As reqd
Salt As reqd

Preparation :
Clean the chicken and cut into small pieces.

Roast the red chillies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon and fennel seeds in oil.

Grind it to a paste along with ginger and garlic.

Heat oil in a large pan.

Fry onions, till golden.

Add curry leaves and the ground paste and sauté for some time.

Add tomatoes, red chilly powder and turmeric powder.

Add chicken and mix well.

Cook for 5 mins.

Add 2 cups of water and lemon juice.

Cover and cook, till the chicken is done.

Garnish with coriander leaves.

Serve hot with rice, chappathi, tandoori naan or palappam.

Pepper Chicken Chettinad