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Monday, June 24, 2013

Hot Carrot Chutney

If you are not a big fan of carrots, then this chutney is definitely for you. Yup! you read it right. This is a simple chutney made from not-so-favorite vegetable for most of us, but it doesn't taste like it at all. I have prepared it really hot with a bit extra thai chilies, because that is how it quickly disappears in my home. Also, i have skipped the final tadka which you can always add at the end, if you prefer. The color and chunky texture adds another dimension to the chutney. Bring carrots to your 'really good' list by preparing this chutney. And here goes the recipe,


3 medium Carrots (shredded)
1/4 cup Coconut (shredded)
6 green Chilies (chopped)
1 tbsp dried Tamarind
2 Garlic pods (chopped)
1/4 tsp Asafoetida
1 sprig Curry leaves
1 tsp Mustard seeds
1/2 tsp Urad dal
1 tsp Cumin seeds
1 tsp white Sesame seeds
1 tbsp Oil
1/2 cup Water
 How to:
  • Heat oil in a skillet at medium heat, add the mustard seeds, urad dal, asafoetida, cumin seeds and sesame seeds and splutter'em.

  • Then add the green chilies, curry leaves, garlic and tamarind, and saute for a couple of mins.

  • Now add the shredded carrot, mix well and cook until the raw smell disappears, for 3-4 mins.

  • Allow the mixture to cool completely and then grind together with the coconut and salt for taste.

  • Add water while grinding for desired consistency of the chutney.

  • Serve as a side for dosa or idli.

Thursday, June 13, 2013

Honey Wheat Pull-Out Rolls

This hearty, nutty and wholesome rolls would make a perfect mini sandwich for picnics and parties. The rolls are light and soft with a slight sweet bite from the honey. Usually, breads with higher whole wheat content tends be denser, but in this recipe the dough is highly hydrated with excess liquid ingredients. The stand mixer has to used for kneading such a hydrated stickier dough, else you will end up using more flour resulting in a dry bread. So go ahead and enjoy the pull-out rolls. And here goes the recipe,

3 cups Whole Wheat Flour
1 cup All purpose flour
1 3/4 cups + 1 tbsp lukewarm Milk (i use 2%)
6 tbsp liquid Honey
4 tbsp Coconut oil (or Butter)
1 large Egg
1 tbsp Active dry Yeast
2 1/4 tsp Salt

How to (Stand-mixer Method):
  • Grease a 13x9 baking dish and a large bowl and keep it aside.

  • Dissolve the yeast in the lukewarm milk and keep aside until foamy. (If using instant 0r rapid-rise yeast, you can add it straight to the flour. And add the milk to the honey, coconut oil (or butter) and egg mixture.)

  • Mix together the honey, coconut oil (or butter) and egg.

  • Mix the milk and yeast mixture to the honey and egg mixture.

  • Using the stand-mixer fitted with dough hook, mix the flours, yeast and salt together.

  • Slowly add the milk mixture to the flours and mix until dough comes together for a min.

  • Increase the speed to a medium and knead until the dough is smooth and satiny, for 8 mins. (Don't panic, the dough will be really sticky. Do remember, 'the stickier the dough, the softer the bread'.)

  • Use an oil-sprayed spatula to transfer the dough from the mixer to a greased bowl and cover it with plastic wrap.

  • Let it rest for 45 mins in a warm place until doubles in volume.

  • Punch the dough on a lightly floured surface and make it to a rough square.

  • With a bench scraper or pizza wheel, cut'em into quarters and cut each quarter into 4 equal parts. (Now you have a total of 16 equal dough pieces.)

  • Smooth each piece by pulling the edges and pinch sealing'em at the bottom. 
  • Place the smooth dough rolls into the baking dish arranging in 3 rows. (Arrange in a way that it has 6 rolls in the middle and 5 rolls in the top and bottom rows.)

  • Let the rolls rest for 20 mins covering with a plastic wrap.

  • Preheat the oven to 400 degrees and brush the rolls with the remaining 1 tbsp milk with a pastry brush.

  • Bake the rolls for 18-20 mins or until golden brown, rotating half-way through baking.

  •  Let it cool on a wire rack for 10 mins and serve warm.

  • Store it in a dry and cool place.

Monday, June 3, 2013

Chicken Keema Matar

Keema means 'minced meat'. It is typically made with minced lamb or goat and is a south-indian favorite. This is such a simple and quick curry with lots of flavor. The curry is not dry, but moist enough and a perfect accompaniment for roti and parathas. You will be surprised at how easy it is to make with different meats with the same base. If you are using any kind of red meat for the dish, make sure you pressure cook. And here goes the recipe,
1 lb ground Chicken(minced)
2 medium Onions (finely chopped)
2 medium Tomatoes (finely chopped/puréed)
1/2 cup Green Peas (frozen & thawed)
2 tsp Ginger (minced)
2 tsp Garlic (minced)
2 Green Chilies (minced)
2 tsp Coriander powder
1 tsp Cumin powder
1 tsp Red Chili powder
1/2 tsp Turmeric powder
1/2 tsp Garam masala powder
1 Bay leaf
1 inch Cinnamon stick
1 Black Cardamom
2 Green Cardamom
2 Cloves
1/2 - 1 cup Water
2-3 sprigs Mint leaves (chopped)
4-5 sprigs Cilantro (chopped)
2 stalks Green onions (chopped)
2 tbsp Oil
 How to:
  • Heat oil in a pan at medium heat, add bay leaf, cinnamon. cardamoms and cloves followed by onions.

  • Add green onions and green chilies, and saute along with little salt until it softens.

  • Add ginger and garlic and cook until raw smell disappears. 

  • Now add mint leaves and cilantro and cook until onions are slightly browned.

  • Add tomatoes and cook covered with lid until completely mashed up for 6-8 mins. Remove and cook until oil separates.

  • Add turmeric powder, red chili powder, coriander powder and cumin powder. Cook for a couple of mins.

  • Add the ground chicken and mix well with the masala.

  • Add salt and green peas, mix well and saute for couple of mins.

  • Add curry leaves, stir and pour the water and cook for 3-5 mins. Check salt for taste and switch off.

  • Serve hot with roti or paratha.

  • Ground chicken or turkey can be cooked in an open pan. But red meat like lamb or beef has to be pressure cooked.


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