Wednesday, June 29, 2011

My lunch .... on one of 365 days.!!

I am just being lazy.... and the fact my dishwasher having a problem and after buying a new one .... my bad luck.. what would I say...the end result of toooooo much of research .... Bosch ...:(  now since its back in place..  Wish I have a chance to give a feedback of Bosch workshop of this place ..........

As for the lunch I cooked rice , yam curry  and Bitter Gourd thoran...and to end it with a scoop of London diary ice-cream...:)





Yam Curry

  • 200 grams yam
  • 1/2 coconut
  • 1 tsp chilli powder
  • 1/2 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tbsp chopped onion
  • 1 tsp aniseed
  • 1/4 tsp  mustard seed
  • 1 spring curry leaves
  • 1 tbsp oil ( used coconut oil)
  • salt to taste
Method:

Peel and cut the yam into pieces and wash.
Cook the yam with coriander powder, chilli powder and turmeric powder.

Heat 1 tsp oil in a kadai and roast the coconut with aniseed to a golden brown.
Remove from the fire and grind to a smooth paste.
Mix with a little water and add to a cooked yam.
Add salt to taste.
Heat the remaining oil.
Add mustard.
When it crackles add the chopped onion.
Fry the onion to a golden brown.
Pour it onto the curry.
Add curry leaves.
Simmer and remove from the fire.


Bitter Gourd Sir Fry (or Thoran)



  • 1 medium sized bitter gourd
  • 1/2 onion
  • 1/2 tomato chopped
  • 1 tsp  chilly powder
  • 1 tbsp coconut
  • salt to taste
  • Oil as needed
Method:

Slice the onions and bitter gourd as fine as you.
In a pan heat oil , add onion and tomato and fry for a minute.
Then add bitter gourd , coconut , chilly powder and salt.
And fry for a minute. 
And 1/2 cup of water cook until it is well done. 
As dry as you want.




Thursday, June 16, 2011

Sweet Corn Chicken Soup... my way..!!

Recipe is adapted from Bhanu Ravindran's My Favourite Recipes Chinese.

I did a little bit of changes so that my daughtie enjoys having the soup ...!!!  This book is one of my mom's collections..

Ingredients:


  • 1/2 chicken Or  1 cup of boneless chicken breast , finely chopped
  • 4 cups chicken stock
  • 1 cup creamed style corn (or 1 medium can)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp celery finely chopped ( I don't use them since my daughtie does not like them)
  • 2 eggs
  • 2 tbsp cornflour + 4 tbsp water
  • 2 spring onions ( I don't use them for kids)


Method:
Boil the cleaned chicken with 5 cups of water 1 onion ,1/2 tomato, pepper and salt. ( this is how my mom used to get the stock)
Strain the stock out.
Combine the stock, creamed corn, salt and pepper and boil.( I also don't use ajinomoto if you need add at this stage 1 tsp)
When it boils and the shredded chicken or chopped chicken and celery if you  want it.

Thicken with cornflour mixed with water and boil for a minute.

Reduce heat  and the beaten eggs in a thin stream and stir slowly with a fork in one direction.

Garnish with chopped spring onions.

Wednesday, June 08, 2011

Fish Biryani



  • King fish 500gm
  • Basmathi rice 500 gm
  • onion big 3
  • green chillies 10
  • garlic 1 pod
  • ginger 4 cm piece
  • coriander powder 2 tsp
  • chilli powder 2 tsp
  • turmeric powder 1 tsp
  • curd  1 cup
  • coriander leaves 1 bunch
  • mint leaves 1/2 bunch
  • garam masala powder 3 tsp
  • juice of lime
  • rose water 1 tbsp
  • saffron a pinch
  • ghee 4 tbsp
  • oil to fry fish
  • salt
Pick, wash and drain the rice. 
Clean and wash the fish and cut into 2cm-thick slices. 
Rub in salt, turmeric and half the chilli powder and allow the fish to marinate for a while.
Heat oil and shallow fry the fish till well browned.

Slice the onions , chop coriander  and mint leaves.
Grind the garlic, ginger and green chillies. 
Beat the curd, mix well.
Soak saffron in a little rose water and keep aside.

Heat a little ghee.
Add half of the sliced onions and saute.
Add the ground ingredients and fry for a while. 
Add the coriander powder, chilli powder and salt to taste.
Mix well. 
Add the curd mixture with a little water and simmer for a while. 
Add the fried fish, chopped coriander leaves,  mint leaves, lime juice and half the garam masala powder.
Simmer on a slow fire, stirring occasionally till the gravy thickens. 
Remove from the fire and keep aside.

Heat the remaining ghee, add the remaining onions and fry them to a golden brown.
Remove and keep aside.
Add rice and fry for about 5 minutes.
Add sufficient boiling water to cook the rice.
Add salt to taste.
Cook till the rice is cooked and the water is completely absorbed.
Transfer half the rice on to pan, sprinkle a little garam masala powder and saffron mixture and some fired onion on top of the rice. 
Spread the fish masala evenly on it.
Spread the other half of the rice over it and again sprinkle  garam masala powder, saffron mixture and the fried onion. 
Cover the pan with a tight -fitting lid  and keep on a slow flame for 15 minutes or place it in a oven for 10- 15 minutes.
Granish with fried onions and serve hot

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