What are you cooking today?

Friday, April 30, 2010

Gobi Mattar Masala


1 medium Cauliflower (florets separated)
1 Yellow onion (finely chopped)
1 cup green peas (thawed)
2 1/2 Roma tomatoes (chopped)
1tbsp ginger-garlic paste

1/4tsp Turmeric powder
2tsp Chilli powder
1tbsp Coriander powder
3/4tsp Garam masala powder

1tsp Cumin seeds
2 cups water
2tbsp Oil
How to:
  • In a skillet, heat oil and add cumin seeds, when it splutters, add onions along with salt and saute until tender.
  • Add ginger-garlic paste and cook until raw smell disappears, followed by turmeric powder.
  • Then add coriander powder, chilli powder and saute for a couple of mins.
  • Now, add tomatoes and cook in a reduced flame with lid closed, until its completely mashed. (Stir once or twice to check if the masala is not burnt.)
  • Pour the water with required salt and cook in a medium flame for a min.
  • Then add the cauliflower florets and peas, mix well and cook with lid closed.
  • Cook until they are tender and not mushy. Add the garam masala powder and simmer for another min. Also check salt for taste.
  • Switch off and garnish with cilantro.
Serve hot with steamed rice/chapathi/poori/naan, you name it.

Thursday, April 29, 2010

Mushroom masala (dry)


8oz White button mushroom (quartered)
1 Yellow onion (thinly sliced)
1/2 green bell pepper (thinly sliced)
3 dry red chillies (cut lengthwise)
4 garlic pods (crushed)
1 piece ginger (crushed)
2 spring onions (chopped)
5-6 Curry leaves
1/4tsp Turmeric powder
3/4tsp Chilli powder
2tsp Chicken masala powder
How to:
  • Heat oil in a skillet, add dry red chillies and crushed ginger-garlic and saute for a min.
  • Then add onions along with salt and saute until golden brown.
  • Add turmeric powder and curry leaves and saute till curry leaves splutters.
  • Now add chicken masala powder, chilli powder and saute for another min.
  • Add the mushrooms and cook until water starts oozing out.
  • Then add the bell pepper and half of the spring onions and saute in a reduced flame.
  • Cook until tender and water is evaporated. Also, check salt for taste.
  • Switch off and garnish with remaining spring onions.
Serve hot with steamed rice or chapathi.

Mushrooms on FoodistaMushrooms

Wednesday, April 28, 2010

Lemon-Butter Chicken with Sautéed Brussels Sprout & Baked Asparagus


2 Chicken fillets
1tbsp Olive oil
2tsp Lemon juice
1 1/2tbsp Butter
Poultry Seasoning
Black Pepper (freshly cracked)

How to:
  • Cut the chicken crosswise and coat with olive oil.
  • Then sprinkle the salt, black pepper and poultry seasoning on both the sides, wrap and marinate for 30 mins.
  • In a skillet, heat butter until foaming, place the chicken fillets and cook.
  • Flip the fillet after 4 mins and cook the other side until it starts browning.
  • Then pour the lemon juice over the fillets and cook with lid closed for 2 mins.
  • Reduce the flame and cook until both the sides are evenly brown. Do not overcook, as the chicken may turn rubbery.
  • Transfer it to a plate and drizzle the remaining lemon-butter sauce(also scrape the bits along) from the skillet, over the chicken.
Serve hot with veggies.

Sautéed Brussels Sprout:


8-10 Brussels Sprout
1tbs Olive oil
1tsp Lemon juice
Black pepper (freshly cracked)

How to:
  • Remove the loose leaves and trim the stems of the brussels sprout.
  • Then wash well and halve them.
  • Heat olive oil in a skillet and add the brussels sprout, followed by salt and pepper.
  • Saute for 8-10 mins or until tender when skewered.
  • Then pour less than 1/4 cup of water and saute until it evaporates.
  • Switch off, pour lemon juice and toss well.
Serve hot as a side.

Baked Asparagus:

5-6 Asparagus (thicker spears)
1 1/2tsp Olive oil
Black pepper (freshly cracked)
How to:
  • Preheat the oven at 400 degrees.
  • Wash and trim the tough ends of the asparagus and discard'em.
  • In a baking dish, coat the asparagus with olive oil and sprinkle the salt and pepper.
  • Bake for 20 mins or until juicy and tender.
Serve hot as a side.

Tuesday, April 27, 2010

Kuzha Puttu


2 cups Rice flour
1tbsp Chana dal
1 1/2 cups Coconut (grated)
1/2 cup Water
Also required:

Puttu maker
Pressure cooker

How to:
  • Heat a skillet and dry roast the rice flour at medium heat for few mins.
  • In a bowl mix the roasted flour and salt together. Also mix 3/4 cup of grated coconut to the flour.
  • Sprinkle water over the flour mixture and mix well. Now, try holding in your fist and make sure it doesn't break off.(perfect mixture)
  • Mean while, microwave the chana dal for 3 mins with enough water.
  • Drain the water, mix it up with the flour mixture and let it rest for 20 mins with lid closed.
  • Now, fill a single layer coconut at the bottom of the puttu maker, followed by a fistful of flour mixture. Repeat this alternatively with the top layer as coconut and close the lid.
  • Heat water in a pressure cooker and when it starts steaming, place the puttu maker in the place of the whistle.
  • Cook until steam comes out of the puttu maker. This should take around 4-5 mins.
  • Remove the puttu maker from the cooker, open the lid and push it out from the bottom with a stick.
Serve hot with kadalai curry or banana and sugar.


Related Posts with Thumbnails