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Wednesday, March 31, 2010

Mushroom Curry


80z Sliced Mushroom
1 yellow onion (chopped)
2 tomatoes (chopped)
1tbsp ginger-garlic paste
1/4tsp Turmeric powder
1 1/2tbsp Chilli powder
2tbsp Coriander powder
1/2tsp Garam masala powder
5 Curry leaves (optional)
1tsp Cumin seeds
1tsp Fennel seeds
2 Cloves
1 inch Cinnamon stick
3tbsp Oil
How to:
  • In a skillet, heat oil, add cumin seeds, when it splutters add fennel seeds, cloves and cinnamon.
  • Then add onions along with salt and saute until tender.
  • Now add turmeric powder, curry leaves and ginger-garlic paste and saute until raw smell disappears.
  • When the onion starts browning, add the tomatoes and cook till its all mashed up.
  • Now add the chilli powder, coriander powder and garam masala powder and cook for 2 mins.
(If you don't like fennel seeds, cloves and cinnamon coming in your mouth when eating, then, replace them by adding 1 1/2tsp garam masala powder along with other powders.)
  • Add the mushrooms, mix well and cook in a low flame with lid closed.
  • Let the mushroom cook in its own water, until tender.
  • If the curry starts to dry, add 1/4 cup water and cook for another min.
  • Switch off and garnish with cilantro.
Serve hot with steamed rice or chapathi.
Spicy n Tasty!

Tuesday, March 30, 2010

Pepper Okra(Lady's finger)


1lb Lady's finger
1/2 Yellow onion (thinly sliced)
1tsp Turmeric powder
1tbsp Black pepper powder
1/2tsp Mustard seeds
How to:
  • Wash and slant cut the lady's finger into 1 inch pieces.
  • Now mix the turmeric powder with the lady's finger and let it sit for 5 mins.
  • Heat oil in a skillet, add mustard seeds, when they pop, add onions and cook until tender.
  • Then add the lady's finger, mix well and cook for few mins.
  • When the onion starts browning, add salt and cook in a low flame with lid closed.
  • Stir once in a while, as the ingredients may get burnt.
  • Add the pepper powder when there is no more stickiness in lady's finger.
  • Check salt for taste and cook for 3 more mins.
  • Switch off the flame when the lady's finger starts browning.
Serve hot with steamed rice.

Apple pickle

I bought Pink Lady apples, which are a bit sour and so i made pickle out of it. You can also use green apples.


1 Apple (sour)
1tbsp Chilli powder
1/2tsp salt

For Tadka:

1/2tsp Mustard seeds
1/2tsp Urad dal
1/2tsp Cumin seeds
4-5 Curry leaves
3 dry red chilli (broken)
1 pinch Asafoetida

How to:
  • Slice and remove the core from the apple and chop finely.
  • Add the chilli powder and salt to the apple and mix well.
  • Let it marinate for an hr.(salt oozes out water)
  • Now heat oil in a pan, add the tadka ingredients, fry'em and mix well with the marinated apple.
Serve with curd rice or dal rice.
Mmm, Spicy!
You can increase the quantity,add 1tsp vinegar and store it in an air tight container for upto a week.

Monday, March 29, 2010

Eggplant roast


1 Eggplant
3tbsp Chilli powder
3/4tsp Turmeric powder
1 1/2tsp Rice flour
1tsp Salt
How to:
  • Slice the eggplant into 1/2 inch circular or semi-circular pieces.
  • Mix the chilli powder, turmeric powder, rice flour and salt and prepare a dry masala.
  • Now coat the dry masala on both the sides of eggplant and marinate for 5-10 mins.
  • In a skillet, drizzle oil to coat the pan, when the oil is hot, place the marinated eggplant and roast it in a medium flame.
  • Cook for 4 mins, then, flip it over and cook for another 4 mins, until the sides starts to blacken.
Remove from pan and serve hot with dal rice.

Sending this dish to Akheela's Torview for the event Food Palette Series ORANGE.

Saturday, March 27, 2010

Indo-Chinese Chilli chicken


1lb Chicken (bite-size)

For Marination:

1 Egg
1tbsp Corn flour
1 Pinch Ajinomotto
1/2tsp Salt
1/2tsp Black pepper powder
For sauce:

1/2 Yellow Onion (diced)
1/2 bell pepper (sliced)
5 dry red chilli (cut length wise)
1 1/2tbsp garlic (finely minced)
1tbsp ginger(finely minced)
2 green onions (chopped)
1/2tbsp chilli powder
1/2tsp Black pepper powder
1 tbsp corn flour (diluted in water)
4tbsp Soy sauce
1 1/2tbsp Chilli-garlic sauce
2tsp White Vinegar
1 pinch Ajinomotto
1 pinch Sugar
2 cups Water
How to:
  • Marinate the chicken for 15-20 mins, deep fry the'm and keep aside.
  • In a skillet, heat oil, add the dry red chilli, saute it, then, add garlic and ginger and saute well until the raw smell disappears.
  • Now add the onions and bell pepper and saute well.
  • Then add 3/4th of the green onions, pepper powder and chilli powder and saute for few mins.
  • Add the ajinomotto, sugar and salt and mix well.
  • Now add the soy sauce and chilli-garlic sauce and cook for a min.
  • Pour the water, bring it to a boil and add vinegar.
  • Then add the fried chicken and mix well. Check salt and pepper for taste.
  • After a couple mins add the diluted corn flour mix, one spoon at a time and mix well.
  • Switch off, when the sauce starts thickening and garnish with the remaining green onions.
Serve hot with steamed rice or fried rice or naan.

Egg fried rice


2 cups Basmati rice
4 Eggs
1/2 cup Carrot (finely chopped)
1/2 cup green beans (finely chopped)
1/2 cup green peas
1 green onion (finely chopped)
1 Serrano pepper (finely chopped)
1/4 diced bell pepper (optional)
1tbsp ginger-garlic paste
3tbsp Soy sauce
1tsp White vinegar
1tbsp black pepper powder
How to:
  • Cook the basmati rice along with 1/2tsp salt and 1tsp oil and keep aside.
  • Beat the eggs in a bowl along with a pinch of salt and 1/2tsp freshly ground black pepper.
  • Heat oil in a pan, pour the beaten eggs, scramble well and keep aside.
  • In a big skillet, heat oil, add green chillies and ginger-garlic paste and saute well.
  • Now add the chopped veggies (carrot, peas, beans and bell pepper), sprinkle some water and cook with lid closed for 3 mins.
  • Then add salt and black pepper powder and fry for a couple mins more.
  • Add the soy sauce and vinegar and saute well.
  • Now add the cooked rice, mix gently and fry for 2-3 mins. (Check salt and pepper for taste)
  • Finally add the scrambled eggs and fold into the rice.
Serve hot with Chilli chicken.


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