mushroom

Wednesday, April 02, 2008

Peppered Mushroom-Potato Stir Fry
This is a quick, weeknight post about one of my favorite quick, weeknight recipes. I created it on the fly one evening while craving something healthy but comforting.Although really easy to put together with just a handful of ingredients, my Peppered Mushroom-Potato Stir Fry packs a huge flavor wallop, thanks mainly to the ground black pepper.It's also quite versatile- as most potato dishes are. So here it is: hope you'll try it!

goatcurry

Goat Curry -A quick and easy recipeWednesday, February 14th, 2007
Filed Under India - Kerala, Lamb or Goat, Mains, Recipes

This is my short-cut way of making goat curry, it really looks and tastes like it took some time and effort to make, but it is too darn easy! The best thing I like about this recipe is that there is no grinding involved, no mixer jars to clean, but the gravy still has that nice thick texture. I use the store bought ginger paste and garlic paste, but if you don’t have the pastes, chop up some ginger and garlic real small, you don’t have to grind those. The idea is to keep the recipe simple.
Ingredients
2 lb Goat
1 1/2 Red Onions, diced
2 Tomatoes, diced
1 tbsp Ginger paste
1 tbsp Garlic paste
2 tbsp Yogurt
2 tbsp Red chili powder
4 tbsp Coriander powder
1/4 tsp Turmeric powder
1/2 tsp Garam masala
1/2 tsp Black pepper powder
salt for taste
5 Cardamom pods
1 Star anise
1/2 Red onion, sliced
5 Green chilies, slit
a few Curry leaves
2 tbsp oil
METHOD
Cut goat into small pieces. Combine the goat pieces, the diced onions, tomatoes and ingredients 3 to 12 in a pressure cooker. Add half a cup of water and cook for 6-8 minutes in the cooker after the first whistle.
Heat the oil in a deep frying pan. Add cardamom and star anise and stir for 30 seconds. Add the sliced onions and green chilies and curry leaves to the pan and saute for a while. Remove the goat pieces from the gravy using a slotted spoon and add to the pan. Fry the goat pieces till brown. Now add the gravy from the pressure cooker to the pan, delicious goat curry is ready.
Technorati tags: Recipe, Goat Curry, Kerala Recipes

puri

Ingredients
Potato-4 medium sized
Onion- 1big
Tomato -1
Ginger-1 small piece
Mustardseeds
Greenchillies -2 or 3
Curry leaves -1 stick
Corriander leaves
Urid dhal-1/tsp
channa dal
Oil
Turmeric powder -1/4 tsp
Asafoetida a pinch
Salt for taste>Method
Cook the potato and peel off the skin and mash it into big and small pieces.
Heat oil in a kadai and add mustard seeds to splutter.
Then add urid dhal,channa dhal,green chillies, ginger, curry leaves .
Then add onion and saute for a minute ,add tomatoes, potatoes and turmeric.
Stir for 5 minutes or till all it blends.
Take some cooked potatoes and finely mash it and add to the masala.
Add salt according to your taste.
Finally garnish with corriander leaves and serve hot with Puries.

tamil receipe

Chicken Chettinad[size="3"]Serves: 4 Cooking time (approx.): 27 minutesStyle: South Indian (Tamil Nadu) Non-VegetarianINGREDIENTS8 medium sized pieces (about 800 grams) of chicken8 curry leaves (big)2 medium onion(s) chopped2 large tomato(es) chopped1 teaspoon(s) each of red chilli and turmeric powders2 teaspoon(s) lemon juice2 tablespoon(s) oil2 cup(s) watersalt to tastefinely chopped coriander leaves for garnishing For the Paste2 teaspoon(s) poppy seeds (khus khus)6 whole red chillies6 tablespoons grated coconut (optional)1 teaspoon(s) each of coriander, cumin and fennel seeds1" piece cinnamon broken2 cloves and green cardamoms each2 teaspoon(s) each of chopped ginger and garlicIn a little hot oil roast all the ingredients for the paste except for ginger and garlic. Allow to cool and grind to a paste along with ginger and garlic.1. Heat oil in a heavy-bottomed pan on medium level till hot and fry the chopped onions till they are golden brown. Add the curry leaves, the ground paste , turmeric and red chilli powders. Fry for some more time. Add the chopped tomatoes and fry for about 2 minute(s) or till the oil leaves the sides of the pan.2. Add the chicken and mix well. Cook on medium level for about 5 minutes.3. Add the lemon juice and water. Sprinkle salt to taste. Mix well. Cover and cook on low heat for about 20 minutes or till the chicken is fully tenderised.Garnish with finely chopped coriander leaves. TIP:* Though curry leaves may be difficult to obtain, traditionally they are a must for this dish. Dried curry leaves may be available in Indian stores. Serve hot with: Coconut Rice (Nariyal Chawal), white rice or Indian bread (Roti).[/SIZE]
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recepie

Chicken Fry
INGREDIENTS1 lb chicken 1 onion (sliced long) 1 tsp. ginger-garlic paste2 green chilies (finely chopped) 3 tsp. dhania (coriander) powder 1 tsp. garam masala 1/2 tsp. turmeric powder1 tsp. chili powder A pinch of nutmeg and pepper powder Cilantro leaves (finely chopped) Salt to taste METHODHeat oil in a pan, add onions, green chilies, garam masala powder, ginger-garlic paste and fry until onions turn golden brown. Add chicken pieces, turmeric, pepper and chili powders and let it cook for 5-6 minutes. Add salt and dhania powder to taste and cook until it is done. Garnish with cilantro.

receipes

Brinjal With Spicy Gravy
INGREDIENTS200g baby eggplants. 2 onions, chopped. 3 green chilies, chopped. Few pepper corns. 5g tamarind, soaked in hot water. 1 tsp. mustard seeds. 1 tsp. cumin seeds. 2 tsp. cumin-fenugreek powder. 1 tsp. turmeric. 3 tbsp. oil. Salt to taste. METHODCut the eggplants into four, lengthwise, to three-fourths of their total length and soak in salted water. Heat oil in a pan, season with mustard and cumin seeds. Add chopped green chilies, onions and pepper corns. Fry for few minutes. Then add eggplants and fry for another 2 minutes. Now add tamarind water, salt, cumin-fenugreek powder and cook until the gravy thickens. Serve hot with vegetable pulao.

receipes

Aloo Curry

INGREDIENTS1/2 kg potatoes,boiled, peeled and cut into small pieces 2 onions chopped 4 green chilies chopped 2 tomatoes chopped 3 tbsp. oil Mustard and cumin seeds for seasoning 1 tsp. coriander powder 1 sprig curry leaves Salt to taste Coriander leaves for garnishing METHODHeat oil in a pan, season with mustard and cumin seeds, curry leaves and fry for few minutes. Add green chilies, onions and fry for another 5 minutes. Now add tomatoes and cook until they become soft. Then add potato pieces and stir well. Add 1/2cup water and salt to taste and cook until the water evaporates. Finally, add coriander powder and remove from heat. Sprinkle coriander leaves and serve with any tiffin or rice.