1. A – Art http://www.artthatilike.com
2. B – Better homes and Gardens http://www.bhg.com/
3. C – Children’s books http://www.magickeys.com/books/
4. D – Dictionary for contemporary English http://www.ldoceonline.com/
5. E – Embassy directory http://www.embassyworld.com
6. F – Fitness http://exercise.about.com
7. G – Good manners and etiquette http://www.rudebusters.com
8. H – Heart disease http://www.healthcentral.com/heart-disease/websites.html
9. I – Indian government’s official portal http://india.gov.in/
10. J – Job search engine http://www.monster.com/
11. K – Kitchen remedies http://www.allayurveda.com/home_remi.htm
12. L – Love http://www.best-love-poems.com/links.html
13. M – Money matters http://www.itrust.in/
14. N – Novel gifting http://www.myntra.com/
15. O – Online gaming http://www.miniclip.com
16. P – Pet care http://www.veterinarypetcare.com/petcarelinks.html
17. Q – Quick meals http://www.quickindiancooking.com/
18. R – Road maps of India http://www.mapsofindia.com/roads/
19. S – Shopping online in India http://www.homeshop18.com/
20. T – Tax matters http://www.incometaxindia.gov.in/
21. U - Unconventional tourism in India http://www.discovermedicaltourism.com/india/alternative-medicine/
22. V – Vision http://www.ebai.org/html/index.htm
23. W – Weddings http://www.my-wedding-blog.com/
24. X – Exchange rates http://www.x-rates.com/
25. Y – Yearbook http://www.yearbookyourself.com
26. Z – Zoos in India http://en.wikipedia.org/wiki/List_of_Zoos_in_India
Showing posts with label indian dinner. Show all posts
Showing posts with label indian dinner. Show all posts
Wednesday, January 7, 2009
Wednesday, December 3, 2008
Panneer Palette!!
1. Paneer and peas pulao
Ingredients:
1. Paneer – 2 packs cut into cubes of 1 inch
2. Peas – ½ cup
3. Ginger garlic paste – 1 tbsp
4. Green chillies – 3 split length wise
5. Star anise – 1
6. Cloves – 3 no.s
7. Cinnamon – 1 inch piece
8. Cardamom – 2
9. Bay leaf – 1
10. Salt to taste
11. Oil – 2 tbsp
12. Basmati rice – 1 kg approx 5 tumblers
13. Coconut milk – 7 tumblers from 1 large coconut
Method:
1. Fry the paneer cubes in oil till golden brown and keep aside
2. In a pressure cooker, heat the same oil
3. When oil is hot add spices and fry for a minute
4. Add green chillies and when smell starts emanating add coconut milk, fried paneer, peas, salt and ginger garlic paste.
5. Wash rice and strain completely.
6. Add rice when coconut milk is hot(not boiling) close cooker and put weight
7. Pressure cook for two whistles.
2. Paneer and capsicum gravy
Ingredients:
1. Paneer – 1 pack cut into 1 inch cubes
2. Capsicum – 1 large cut into 1 inch cubes
3. Onions – 2 large chopped fine
4. Tomatoes - 3 chopped fine
5. Ginger garlic paste – 1 tbsp
6. Chilli powder – 1 tbsp
7. Garam masala – 1 tsp
8. Turmeric powder – ½ tsp
9. Coriander and mint – a handful chopped fine
10. Fresh cream – 1 cup
11. Oil – 1 tbsp
12. Salt to taste
13. Saunf or fennel seeds – 1 tsp
Method:
1. Heat oil in a wok and fry saunf till golden brown
2. Add onions and fry till soft and beginning to brown
3. Add ginger garlic paste and fry till raw smell disappears
4. Add tomato and fry till soft.
5. Add quarter tumbler of water and cook for two minutes
6. Add chilli powder, garam masala and salt.
7. Stir till oil separates and add capsicum to the paste.
8. Add 1 tumbler of water and cook till capsicum is well cooked and not raw.
9. Add paneer and cook for 2 minutes.
10. Remove from fire and add cream and chopped herbs.
3. Paneer salad
Ingredients:
1. Paneer – 2 packs crumbled
2. Tomatoes – 2 chopped fine
3. Onion – 1 chopped fine
4. Coriander – 1 handful chopped fine
5. Basil leaves – 4 -5 torn with hand and added
6. Oregano – 1 tsp
7. Pumpkin seeds – ½ cup
8. Salt to taste
9. Lemon juice – 1 tbsp
Method:
1. Mix all the ingredients well and serve with pulao or tandoori roti.
Ingredients:
1. Paneer – 2 packs cut into cubes of 1 inch
2. Peas – ½ cup
3. Ginger garlic paste – 1 tbsp
4. Green chillies – 3 split length wise
5. Star anise – 1
6. Cloves – 3 no.s
7. Cinnamon – 1 inch piece
8. Cardamom – 2
9. Bay leaf – 1
10. Salt to taste
11. Oil – 2 tbsp
12. Basmati rice – 1 kg approx 5 tumblers
13. Coconut milk – 7 tumblers from 1 large coconut
Method:
1. Fry the paneer cubes in oil till golden brown and keep aside
2. In a pressure cooker, heat the same oil
3. When oil is hot add spices and fry for a minute
4. Add green chillies and when smell starts emanating add coconut milk, fried paneer, peas, salt and ginger garlic paste.
5. Wash rice and strain completely.
6. Add rice when coconut milk is hot(not boiling) close cooker and put weight
7. Pressure cook for two whistles.
2. Paneer and capsicum gravy
Ingredients:
1. Paneer – 1 pack cut into 1 inch cubes
2. Capsicum – 1 large cut into 1 inch cubes
3. Onions – 2 large chopped fine
4. Tomatoes - 3 chopped fine
5. Ginger garlic paste – 1 tbsp
6. Chilli powder – 1 tbsp
7. Garam masala – 1 tsp
8. Turmeric powder – ½ tsp
9. Coriander and mint – a handful chopped fine
10. Fresh cream – 1 cup
11. Oil – 1 tbsp
12. Salt to taste
13. Saunf or fennel seeds – 1 tsp
Method:
1. Heat oil in a wok and fry saunf till golden brown
2. Add onions and fry till soft and beginning to brown
3. Add ginger garlic paste and fry till raw smell disappears
4. Add tomato and fry till soft.
5. Add quarter tumbler of water and cook for two minutes
6. Add chilli powder, garam masala and salt.
7. Stir till oil separates and add capsicum to the paste.
8. Add 1 tumbler of water and cook till capsicum is well cooked and not raw.
9. Add paneer and cook for 2 minutes.
10. Remove from fire and add cream and chopped herbs.
3. Paneer salad
Ingredients:
1. Paneer – 2 packs crumbled
2. Tomatoes – 2 chopped fine
3. Onion – 1 chopped fine
4. Coriander – 1 handful chopped fine
5. Basil leaves – 4 -5 torn with hand and added
6. Oregano – 1 tsp
7. Pumpkin seeds – ½ cup
8. Salt to taste
9. Lemon juice – 1 tbsp
Method:
1. Mix all the ingredients well and serve with pulao or tandoori roti.
Saturday, July 26, 2008
A MALABAR EVENING
An ideal weekend dinner for me would be on a houseboat in Kumarakaom eating some of my favorite Kerala dishes. The surroundings would have to be imagined while the food needn’t be. The following recipes are my version of God’s own country.
CHICKEN STEW (Serves 4)
Ingredients:
1. Chicken(skinned and cut into medium size pieces) - 1 kg
2. Onions - 4 no.s cut lengthwise
3. Green chillies - 4 slit lengthwise
4. Ginger - 2 inch piece cut into strips
5. Coconut - 1 large grated
6. Cloves - 3, Cinnamon - 3
7. Cumin seeds - 1 tsp
8. Bay leaf - 1
9. Pepper - 2.5 tsp powdered coarsely
10. Curry leaf - 1 sprig
11. Oil - 2 tbsp
11. Salt to taste
12. Chicken stock powder - 1 tsp optional
Method:
1. Coconut milk extraction - take 5 cups of water and warm it to bearable heat. Extract 2 cups of thick milk and 3 cups of second milk.
2. Warm oil in a wok or kadai.
3. Add cloves, cinnamon, bayleaf and cumin seeds
4. When light brown and smell of spices escapes add onions,ginger and green chillies
5. Fry till onions are transparent.
6. Add chicken pieces, powdered pepper, chicken stock and salt and turn the chicken with all ingredients for 5 minutes.
7. Add the second extract of milk and let the chicken cook.
8. When cooked add the first milk and curry leaves and remove from flame.
9. Serve hot with aapam, bread or idi appam.
Ghee Rice or Nei Chor (Serves 4)
Ingredients:
1. Basmati Rice – 4 measures or olaks
2. Onions – 4 big cut lengthwise
3. Ghee – 4 tbsp
4. Cardamom – 6, Cloves – 6, Cinnamon – 4, Bayleaf – 2, Star Anise – 2
5. Cashewnuts – 20 no.s(split), Ghee – 1 tbsp
6. Water – 600 ml(approx 6 tumblers)
Method:
1. Wash rice and keep aside
2. Heat ghee in a pressure cooker and add spices
3. When spice smell becomes strong add onions and fry till onion turns light brown.
4. Add rice, salt to taste and water.
5. Cook for 2 whistles on medium flame
6. Fry cashewnuts in ghee till golden brown and garnish rice with the same
Lamb Masala or Mutton Masala (Serves 4)
Ingredients:
1. Mutton – 1 kg
2. Red chilli long – 15 no.s
3. Coriander seeds – 2 tbsp
4. Peppercorns – 20 no.s
5. Cumin seeds – 1 tsp
6. Cloves – 4 no.s
7. Cinnamon – 2 inch piece
8. Cardamom – 4 no.s
9. Onion – 2 large
10. Ginger – 1inch piece cut into strips
11. Garlic – 2 cloves cut lengthwise
12. Curry leaves – 10 no.s
13. Turmeric powder – ¼ tsp
14. Salt to taste
15. Oil – 2 tbsp
Method:
1. Cut mutton into small pieces and clean well.
2. Fry red chillies,pepper, cardamom,cloves,cinnamon and coriander seeds without oil till brown. Powder till fine.
3. Add the above spice powder, turmeric powder, salt, ginger , garlic, mutton pieces and water and cook the meat.
4. Water must be twice the quantity of meat.
5. In a wok/kadai heat oil and add onions and curry leaves and cook till golden brown.
6. Add this to the cooked meat. Stir well and simmer for 5 minutes.
Avial(Serves 4)
Ingredients:
1. Carrot – 2 no.s
2. Beans – 4 no.s
3. Drumstick – 2 no.s
4. Ash gourd – quarter
5. Potato – 2 no.s
6. Brinjal – 3 no.s
7. Elephant foot yam or senai kizhangu – quarter
8. Coconut – 1 grated
9. Green chilli – 2(long firm variety)
10. Jeera or cumin seeds – 2 tsp
11. Turmeric – 1 pinch
12. Curd – 1 cup beaten or whipped
13. Salt to taste
14. Coconut oil – 1 tbsp
Method:
1. Cut all vegetables to 2 inch length.
2. Grind coconut with jeera and green chilli to a smooth paste
3. Boil vegetables with salt and turmeric till soft. Add water to just cover the vegetables.
4. Add coconut and cook till blended well.
5. Add curd and turn heat to sim.
6. After 2 minutes shut the stove and add the coconut oil.
CHICKEN STEW (Serves 4)
Ingredients:
1. Chicken(skinned and cut into medium size pieces) - 1 kg
2. Onions - 4 no.s cut lengthwise
3. Green chillies - 4 slit lengthwise
4. Ginger - 2 inch piece cut into strips
5. Coconut - 1 large grated
6. Cloves - 3, Cinnamon - 3
7. Cumin seeds - 1 tsp
8. Bay leaf - 1
9. Pepper - 2.5 tsp powdered coarsely
10. Curry leaf - 1 sprig
11. Oil - 2 tbsp
11. Salt to taste
12. Chicken stock powder - 1 tsp optional
Method:
1. Coconut milk extraction - take 5 cups of water and warm it to bearable heat. Extract 2 cups of thick milk and 3 cups of second milk.
2. Warm oil in a wok or kadai.
3. Add cloves, cinnamon, bayleaf and cumin seeds
4. When light brown and smell of spices escapes add onions,ginger and green chillies
5. Fry till onions are transparent.
6. Add chicken pieces, powdered pepper, chicken stock and salt and turn the chicken with all ingredients for 5 minutes.
7. Add the second extract of milk and let the chicken cook.
8. When cooked add the first milk and curry leaves and remove from flame.
9. Serve hot with aapam, bread or idi appam.
Ghee Rice or Nei Chor (Serves 4)
Ingredients:
1. Basmati Rice – 4 measures or olaks
2. Onions – 4 big cut lengthwise
3. Ghee – 4 tbsp
4. Cardamom – 6, Cloves – 6, Cinnamon – 4, Bayleaf – 2, Star Anise – 2
5. Cashewnuts – 20 no.s(split), Ghee – 1 tbsp
6. Water – 600 ml(approx 6 tumblers)
Method:
1. Wash rice and keep aside
2. Heat ghee in a pressure cooker and add spices
3. When spice smell becomes strong add onions and fry till onion turns light brown.
4. Add rice, salt to taste and water.
5. Cook for 2 whistles on medium flame
6. Fry cashewnuts in ghee till golden brown and garnish rice with the same
Lamb Masala or Mutton Masala (Serves 4)
Ingredients:
1. Mutton – 1 kg
2. Red chilli long – 15 no.s
3. Coriander seeds – 2 tbsp
4. Peppercorns – 20 no.s
5. Cumin seeds – 1 tsp
6. Cloves – 4 no.s
7. Cinnamon – 2 inch piece
8. Cardamom – 4 no.s
9. Onion – 2 large
10. Ginger – 1inch piece cut into strips
11. Garlic – 2 cloves cut lengthwise
12. Curry leaves – 10 no.s
13. Turmeric powder – ¼ tsp
14. Salt to taste
15. Oil – 2 tbsp
Method:
1. Cut mutton into small pieces and clean well.
2. Fry red chillies,pepper, cardamom,cloves,cinnamon and coriander seeds without oil till brown. Powder till fine.
3. Add the above spice powder, turmeric powder, salt, ginger , garlic, mutton pieces and water and cook the meat.
4. Water must be twice the quantity of meat.
5. In a wok/kadai heat oil and add onions and curry leaves and cook till golden brown.
6. Add this to the cooked meat. Stir well and simmer for 5 minutes.
Avial(Serves 4)
Ingredients:
1. Carrot – 2 no.s
2. Beans – 4 no.s
3. Drumstick – 2 no.s
4. Ash gourd – quarter
5. Potato – 2 no.s
6. Brinjal – 3 no.s
7. Elephant foot yam or senai kizhangu – quarter
8. Coconut – 1 grated
9. Green chilli – 2(long firm variety)
10. Jeera or cumin seeds – 2 tsp
11. Turmeric – 1 pinch
12. Curd – 1 cup beaten or whipped
13. Salt to taste
14. Coconut oil – 1 tbsp
Method:
1. Cut all vegetables to 2 inch length.
2. Grind coconut with jeera and green chilli to a smooth paste
3. Boil vegetables with salt and turmeric till soft. Add water to just cover the vegetables.
4. Add coconut and cook till blended well.
5. Add curd and turn heat to sim.
6. After 2 minutes shut the stove and add the coconut oil.
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