Tuesday, June 29, 2010

Achaari Murg

Posted by sandhya at 6/29/2010 06:00:00 AM


• 1 kg Chicken pieces
• 1 tsp Fenugreek seeds
• 1 tsp Mustard seeds
• 1 tsp Fennel seeds
• 1 tsp Cumin seeds
• 1 tsp Red chili powder
• 1 tsp Turmeric powder
• 1 tsp Onion seeds
• 2 Red dry chilies
• 2 Large onions sliced
• 2 tsp Garlic paste
• 1 tsp Ginger paste
• 1 Cup tomato puree
• Juice of 1 lemon
• 1/2 Cup water
• Salt to taste
• 3 tbsp Mustard oil

How to make Achaari Murg:

Heat the oil in a heavy-bottomed pan till and add the mustard, fennel, fenugreek, cumin, onion seeds, chilies and fry for a few seconds.
Add the onions and fry on high level for a few seconds till the onions are well coated with oil and are still crunchy (neither fried nor soft).
Transfer to a bowl, leaving the oil in the pan.
To the same pan, add the ginger-garlic pastes, turmeric, red chili powder and sauté for a few seconds.
Add the chicken pieces and fry on high level for about 2 minutes.
Add the water and bring to a boil. Cover and cook on low level for about 20 minutes.
Add the tomato puree and fry on high level for a few seconds.
Now add the fried onion mix and sprinkle salt to taste. Mix well.
Sauté on a high level for about 2 minutes.
Stir in the lemon juice.
Achaari Murg is ready.

Boondi Curry

Posted by sandhya at 6/29/2010 05:43:00 AM


• 1 cup Boondi
• ½ tsp Cumin Seeds
• ½ tsp Besan (Gram Flour)
• 1 tsp Coriander Leaves (chopped)
• 1 tsp Coriander Powder
• Salt (to taste)
• 2 Green Chilies (chopped)
• 1 cup Curd
• 2½ cups Water
• ½ tsp Garam Masala
• ½ tsp Turmeric Powder
• 1 tsp Red Chili Powder
• A pinch of Asafetida
• 2 tbsp Oil

How to make Boondi Curry:

Mix together curd and water.
Add red chili powder, turmeric powder, coriander powder, garam masala, salt and besan. Mix well and set aside.
Place a large saucepan on fire and heat oil.
Add cumin seeds and let them crackle.
Add asafetida and green chilies. Stir fry for 30 seconds.
Add the besan-curd mixture.
Cook and boil the mixture, stirring frequently.
Add boondi and continue boiling the mixture for 5 minutes.
Garnish with coriander leaves.
Remove from heat and serve.


Serve hot with rice, rotis or chapattis.

Sunday, June 27, 2010

Apricot Snowballs

Posted by sandhya at 6/27/2010 08:59:00 AM


• 225 gms Dried Apricots
• 1-1/2 cups Coconut (flaked)
• 2 tbsp Confectioner's Sugar
• 2 tsp Orange Juice

How to make Apricot Snowballs:

Crush apricots in a food grinder.
Now add with coconut, orange juice and confectioners' sugar.
Shape into small balls and smear in sugar.
Keep in a tightly covered vessel.


Posted by sandhya at 6/27/2010 08:47:00 AM


• 1 1/2 L Milk
• 3/4 cup Sugar
• A few strands Saffron (Kesar)
• 1/2 cup Almonds (blanched and peeled)
• 8-10 Pistachios
• 2 tbsp Sunflower Seeds (Chironji) (washed and dried)

How to make Basoondi:

Take the almonds, sparing a few for garnishing, and grind into a smooth paste.
Take the remaining almonds and pistachios and slice them neatly.
In a heavy bottomed pan, boil the milk and then simmer it on low heat stirring continuously till it thickens.
Take the almond paste and mix it with half cup of milk and add it to the thickened milk and mix well.
Add sugar and saffron to the milk and cook till sugar is dissolved.
Chill and serve garnished with sliced almonds, pistachios and chironji.

Thursday, June 24, 2010

Acorn Squash Soup

Posted by sandhya at 6/24/2010 10:50:00 PM


• 1 small Onion
• 1/4 cup Celery (chopped)
• 2 tbsp Butter or Margarine
• 2 tbsp All-purpose Flour
• 1 tsp Chicken Bouillon Granules
• 1/2 tsp Dill Weed
• 1/4 tsp Curry Powder
• Dash of Cayenne Pepper
• 2 cups Chicken Broth
• 12 ounce Evaporated Milk
• 3 cups Acorn Squash (mashed and cooked)
• Salt and Pepper to taste
• 5 Bacon Strips (cooked and crumbled)

How to make Acorn Squash Soup:

Sauté the onion and celery in butter in a saucepan.
Add the flour, bouillon, dill, curry and cayenne pepper and stir thoroughly until well blended.
Then add the broth and milk slowly.
Bring to a boil and then cook for 2 minutes while stirring.
Now add the squash, salt and pepper and heat.
Process the soup until smooth in a blender.
Pour into a bowl and garnish with bacon.

Vegetable Stew

Posted by sandhya at 6/24/2010 10:38:00 PM


• 4 Cups mushrooms, cut into quarters
• 1 Can tomatoes, coarsely chopped
• 1 Cup carrots cut into 1 inch thick slices
• 1 Cup celery, cut into 1 inch thick slices
• 1-1/2 Cups sliced onions
• 3 Medium potatoes, unpeeled, cut into 1 inch chunks
• 2 Garlic cloves, minced
• 2 Cups cooked kidney beans
• 1 Can tomato sauce
• 1 tsp Dried thyme
• 1 Bay leaf
• Salt and pepper to taste
• 1 tbsp Vegetable oil
• 1 Cup water
• 3 tbsp Flour
• 1/4 Cup water
• 1/4 Cup red wine

How to make Vegetable Stew:

Take a large saucepan and heat oil in it on medium flame.
Combine onions, garlic, carrots, celery, and mushrooms with it.
Cook for about 10 minutes, keep stirring.
Add little water, if required, to prevent sticking.
Combine rest of the ingredients, except flour, 1/4 cup water, and wine.
Cover, decrease the heat to low, and simmer for about 30 minutes till vegetables are tender, stir occasionally.
Gradually stir flour into 1/4 cup water till smooth, in a small bowl.
Mix it with stew, along with wine.
Cook for about 5 more minutes, keep stirring.

Wednesday, June 23, 2010

Ven Pongal

Posted by sandhya at 6/23/2010 07:47:00 AM


• 1/4 cup Moong dal

• 1 cup rice

• 1 tsp Ginger paste

• 1 tbsp Dry Ginger

• 1 tsp Hing

• 1 tbsp Cumin Powder

• Few Cashews

• 2 tbsp Ghee

• Salt to taste

• Black pepper powder to taste

• 6 cups Water

How to make Ven Pongal:

Wash and drain rice and dal together.

Heat 1 tbsp of ghee in the rice cooker.

Now mix rice and dal.

Fry until the ghee forms a coat over the mixture.

Add the remaining ingredients except cashew nuts.

Add water and cook it covered.

Stir occasionally till the rice gets fully mashed.

Garnish the dish with cashews.

Ven Pongal is ready to serve.

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