Vegetable Pulao

VEGETABLE PULAO

Vegetable Pulao or Veg Pulao is a spicy rice dish prepared by cooking rice with various vegetable, spices and coconut milk.

Recipe Type: Main Dish

Cuisine: Indian

Preparation Time: 30minutes

Cooking time: 20 minutes

Serves: 4 serving

Author: Saranya Prabhu

Ingredients (1Cup = 250ml):

For rice

• 1.5 cup Basmati Rice
• enough water for soaking rice

Vegetable and other ingredients:

• 2 to 3 tablespoon Ghee or oil
• 1/2 Cup thinly sliced onion
• 1/3 cup chopped tomato
• 2 teaspoon ginger-garlic paste
• 2 to 3 green chillies
• 2 tablespoon coriander leaves (dhania patta)
• 1 tablespoon mint leaves (pudina patta)
• 1/4 teaspoon turmeric powder (haldi)
• 1/2 teaspoon red chilli powder (lal mirch powder)
• 1 teaspoon coriander powder (dhania powder)
• 1 pinch asafoetida (hing)
• 3 cups mix vegetable (i used a mix of cauliflower, french beans, potatoes and carrot) 
• 1/3 cup green peas (Fresh or Frozen)
• 2 tablespoon coconut milk 
• 2.5 cups water
• salt as required.

whole spices:

• 2 small bay leaf  (tejpatta)
• 2 to 3 cloves (lavang)
• 4 to 5 black pepper (sabut kali mirch)
• 1/2 inch cinnamon (dalchini)
• 2 green cardamoms (hari elaichi)
• 1 star anise (chakri phool)
• 1 teaspoon fennel seeds (saunf)
• 1/2 teaspoon cumin seeds (jeera)

HOW TO MAKE:

1. Rinse rice in running water, then soak the rice in running water for 30 min.
2. After 30 min drain the water and keep aside the rice.
3. Heat oil or ghee in a pressure cooker. Add all the whole spices mentioned above. Saute the spice for 2 min.
4. Now add onions. Stir and saute till the onions start to become golden.
5. Now add ginger garlic paste, green chillies, coriander leaves and mint leaves. Saute till raw aroma of ginger-garlic goes away.
6. then add the chopped tomatoes.
7. next add the spice powders - turmeric powder, red chilli powder, coriander powder and a pinch of asafoetida.
8. saute this spice mixture till the tomatoes soften and become mushy. 
9. Now add all chopped vegetables and peas. Mix well with the spice mixture.
10. Now add soaked and drained rice, Stire gently and saute the rice for a minute.
11. Add 2.5 cups water, coconut milk and salt as per taste.
12. cover the pressure cooker with a lid and pressure cook pulao on medium to high flame for 1 whistle. (it may take 12 to 15min).
13. Turn off flame. Let it cool at room temperature. Open the lid once the pressure comes down..
14. Fluff the rice gently and serve veg pulao with raita or salad.  

Fried Chicken Kabab

FRIED CHICKEN KABAB

Chicken coated in batter and deep fried. Crispy outside juicy from inside.

Recipe Type: Appetizer/ Snacks
Cuisine: Indian
Prep time: 6 hours
Cooking time: 20min
Serves: 5-6 people
Author: Saranya Prabhu

Ingredients:

1-kilo chicken
1cup yogurt
1/4 teaspoon turmeric powder

2 tablespoon Maida/ all purpose flour
1 tablespoon corn flour
2 tablespoon red chilli powder
1 tablespoon garam masala
1 teaspoon coriander powder
2 tablespoon ginger and garlic paste
2 eggs
1/4 teaspoon red food colour (optional)
Juice of 2 lime or to taste
Salt as per taste
Oil for frying

How to Cook:

Marination:

Stage 1:  In a bowl add chicken,  yogurt 1/2 lime juice and turmeric powder.  Mix well and allow to marinate to 2 hours.

After 2 hours drain the excess yogurt from the chicken.

Stage 2:  In a bowl mix all the ingredients from Maida to salt. Add a few drops of water if the batter is very thick.
Now add chicken pieces and mix to coat well.
Cover and refrigerate overnight or for minimum 3 hours.  ( Resting tenderizes the chicken and it absorbs flavours well)

Frying:

Heat oil on high heat in a deep vessel. Reduce the heat to medium-high and start adding chicken pieces.
A few pieces at a time.

Fry for 4 to 5 min turning occasionally

Drain on paper towel and serve hot with few lime wedges and onion rings.

CRISPY FISH POPCORN

CRISPY FISH POPCORN

Crispy fish popcorn - Tasty and tempting snacks or starter option.

Recipe Type: Apprtizer/ Snacks

Cuisine: Fusion India

Prep time: 30 min

Cooking time: 20min

Serves: 2-3 people

Author: Saranya Prabhu

Ingredients:

• 300 grams Boneless fish. Cubed (seer fish, butterfish etc)
• 2 tablespoon all-purpose flour
• 1 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 1 teaspoon garam masala powder
• 1 teaspoon ginger-garlic paste
• 1/2 lemon juice
• 1 teaspoon freshly ground pepper powder
• 1 egg
• bread crumbs (crumbled 2 - 3 slice of bread and dry grind in mixie/food processor.
• Salt to taste
• oil for frying

How to make:

1. Clean and cut any boneless fish fillets into cubes.
2. In a bowl add all purpose flour, turmeric powder, red chilly powder, garam masala powder, ginger garlic paste, lemon juice, pepper powder and egg.
   Mix well.
3. Marinate fish cubes well with the masala. Keep aside for 20 to 30min.
   (if not in hurry can refrigerate overnight)
4. Coat the fish cubes with bread crumbs and keep it aside.
5. To fry the fish, take some oil in a pan. Oil should be in medium heat. Deep fry the fish cubes until golden brown.
6. Serve hot with mayonnaise or ketchup.

Punjabi Chole Masala

Punjabi Chole Masala

Chole masala is a Chickpea dish cooked in a spicy gravy.

It is best enjoyed with bhatura and also goes well with rice, roti, poori etc.

Recipe Type: Main course

Cuisine: Indian (Punjabi)

Prep Time: 15min

Cook time 60 min

Serves: 4 - 5

Author: Saranya Prabhu

Ingredients:

To pressure cook

• 2 tablespoon cups white chickpeas
• 4 - 5 black Cardamom ( Badi elaichi)
• 4 - 5 black peppercorn (Sabut kali mirch)
• 2 bay leaves (Tej patta)
• 2 cinnamon sticks (Dalchini)
• 2 tea bags
• salt to taste
• 5 cup water

For the chole

• 3/4th cup onion (grated or pureed)
• 2 and a half cup tomatoes puree
• 2 teaspoon ginger-garlic paste
• 1 teaspoon jeera
• 2 cloves (Laung)
• 1/2 teaspoon turmeric powder (Haldi)
• 3/4 teaspoon cumin powder
• 1/2 teaspoon red chilli powder 
• 2 teaspoon chole/channa masala
• 1/2 teaspoon garam masala
• 1/2 teaspoon dry mango powder (Amchur)
• 2 tablespoon chopped coriander leaves
• salt to taste
• 2 tablespoon oil

How to cook

Wash and rinse 2 cups of white chickpeas. Soak them overnight in enough water to cover them. Be sure to add sufficient amount of water as the chickpeas will expand in size when they are soaked.

1. In a pressure cooker add soaked and drained chickpeas. 5 cup of water, bay leaves, cardamom, cinnamon stick, tea bags and some salt. Pressure cook on high flame till you get 1 - 2 whistles, After that lower the flame to medium and let the chickpeas cook for 12 to 15min. Remove the cooker from heat and allow it to cool down. Keep aside.
   
   Check the chickpeas, you should be able to press them easily with tour fingers. if not, close the cook for 2 more whistles.
   
   Do not through away the water. we will add the same water in the gravy.
   
   Remove tea bags. You can also remove bay leaves etc if you do not want them in curry.
   
   
2. Heat 2 teaspoons of oil in a wok. Once hot add Jeera, cloves and onions. Fry the onions till the raw smell goes away and they are light brown in colour.
   
   
3. Add ginger-garlic paste. Cook for 3 to 4 minutes.
   
   
4. Now add tomato puree. Stir and let it cook for 12 to 15min on medium-low flame.
   
   
5. Once the tomato is cooked completely and starts to leave oil on the sides, add turmeric powder, cumin powder, red chilli powder, chole masala, dry mango powder, garam masala and salt. Stir for 1 - 2 min.
   
   
6.  Add the chickpeas to the onion-tomato mixture. Stir well and cook for 2min.
   
   
7. Add 3 cups of water drained from the chickpeas. Cover the pan and cook on medium-low flame for another 30 minutes.
   (Gravy will thicken after 30min so add water accordingly.)
   
   
8. Check the consistency of gravy and transfer it to the serving bowl.
   
   
9. Garnish with coriander leaves & green chillies. Serve hot with Bhatura, rice or roti.

White Sauce Pasta

WHITE SAUCE PASTA

White sauce pasta recipe is one of the easiest and most popular pasta recipes. It's a dish from Italian & French Cuisines, made using flour, butter and milk.

Recipe Type: Main course/ Snacks

Cuisine: Italian

Prep time: 5min

Cook time: 20min

Serves: 2

Author: Saranya Prabhu

Ingredients (1Cup = 250ml):

for cooking pasta

• 1 cup (100grms) pasta
• 4 cups water
• Salt as required

for white sauce

• 2 tablespoon butter
• 2 tablespoon all-purpose flour
• 1 cup chilled milk
• 1/4 teaspoon black pepper powder
• Salt as required

other ingredients for the white sauce pasta

• 1 large onion, chopped
• 2-3 cloves garlic, diced
• 1/2 cup capsicum, chopped
• 1/2 cup boiled corns
• 1/4 teaspoon dry oregano
• 1/4 teaspoon red chilli flakes
• 3/4 to 1 spoon mixed herbs

How to make

cooking pasta

Step 1: Bring 4 cups of water to boil in a pan along with salt.

Step 2: when water begins to boil, add pasta and cook on a medium to high flame till it pasta becomes soft. 

step 3: Drain and rinse pasta under cold water. Keep aside.

making white sauce pasta

Step 1: Heat butter in a pan and saute garlic, onion, capsicum and boiled corns for 3 to 4 min. in high flame.  keep aside

Step 2. In the same pan add the remaining butter. Add flour and saute it until the raw smell goes off.(Make sure colour of the flour does not change)

Step 3. Pour 1/4 cup of milk. Stir continuously to break the lumps. when flour is well blended with the milk, pour rest of the milk and mix well. Cook this until the sauce turns slightly thick.

Step 4: Add oregano, mixed herbs and pepper. Switch off the stove.

Step 5: In a pan mix the vegetables, pasta and sauce. Heat it just a little and toss well to mix properly.

Step 6: Sprinkle red chilli flakes. Serve immediately. 

TINY PRAWNS/ KUCHO CHINGRI MASALA

TINY PRAWNS/ KUCHO CHINGRI MASALA

Prawns are one of the most loved seafood after fishes. These get cooked faster and can be used to prepare various dishes from appetizer to curried in just minutes.

Prawns masala is a recipe from South India, made using onions and tomatoes. This form of prawns tastes yum with rice.

Recipe Type: Main Course

Cuisine: South India

Author: Saranya

Prep time: 15 - 20 min

Cook time: 30 min

Serves: 4

Ingredients:

For Sauteing:

250 gms Tiny Prawns - clean and deveined

1 tablespoon oil

1/2 teaspoon turmeric powder

Salt

For Prawns Masala:

1 tablespoon oil

2 slit green chillies

2 no's chopped onions

1/2 teaspoon ginger garlic paste

2 no's chopped tomatoes

1 teaspoon red chilli powder

1 cup water

6 to 7 curry leaves

1 tablespoon chopped coriander leaves

Salt

How to make:

Sauteing the prawns:

Step 1: In a wok add oil and heat it.

Step 2: Add prawns, salt and turmeric powder. Mix well.

Step 3: Saute the prawns until the water gets absorbed and cook for 5 - 8 min.

Step 4: Transfer prawns to a plate and keep aside.

Cooking the prawns:

Step 1: In a wok add oil, green chillies, curry leaves and chopped onions. Cook the onions until they turn soft.

Step 2: Add salt as per taste, ginger garlic paste and saute until the raw smell of ginger garlic disappears.

Step 3: Add chopped tomatoes, red chilli powder, mix well and cook the masala until oil oozes out. (It may take 4 to 5 min)

Step 4:  Add sauteed prawns, 1 cup of water and cook for another 4 to 5 min or until oil appears at the sides.

Step 5: Garnish with coriander leaves and serve hot with Rice.

CHICKEN DRUMSTICK FRY

CHICKEN DRUMSTICK FRY

Recipe Type: Side Dish/ Appetizer
Cuisine: Indian
Author: Saranya
Prep Time: 1 Hour
Cook Time: 30 Min
Serves: 4

Ingredients:

4 to 6 no's Chicken leg piece/Drumstick

1/2 teaspoon turmeric powder

1 teaspoon garam masala

1 teaspoon pepper powder

1 tablespoon chilli powder

2 tablespoon coriander powder

1 tablespoon lemon juice

1 tablespoon coriander powder

5 tablespoon oil

Salt to taste


For Grinding:

2 tablespoon oil

2 no's chopped onions

3-4 chopped garlic

1 Inch chopped ginger

A handful of mint leaves

How to make:

Step 1: Wash the chicken leg piece and make slits all over, keep it aside.


Step 2: To make onion paste masala heat 2 tablespoons of oil, add onion, garlic, ginger and mint leaves, Saute until they are 3/4 cooked. Allow them to cool completely and grind to a fine paste.


Step 3: Take a mixing bowl, add chicken drumstick, onion masala paste (see step 2), turmeric powder, red chilli powder, coriander powder, garam masala, pepper powder, lemon juice and required salt. Mix thoroughly and allow it to marinate for 30 min to 1 Hour.


Step 4: Heat 5 tablespoon of oil in a frying pan, add marinated chicken drumstick and saute for 5 to 10 min over a medium or low flame. Cover with a lid and let it cook for another 10 min. Check occasionally.


Step 5: Continue to cook until oil oozes out and chicken is well cooked. Garnish with coriander leaves and server hot.