This is one quick accompaniment which can be prepared with hot steaming rice on a rainy day or when you have some prawns in the ice-box and not in the mood of chopping, mincing, grinding etc. Or if you are one lazy cat like me. I had this preparation when I got married and my mum-in-law would make this as a side dish when we would have our fish eating days (Wednesday, Friday & Sunday officially at home). Initially I was not drawn to it as it came across too watery for my taste. But then after trying it several times and getting to know it's secret ingredient and technique I found it challenging enough to try it out on my own. There are not much ingredients to it but a very good quality red chilli powder froms the base to this soup. So here it is....
Ingredients:
1/2 cup shelled prawns, cleaned and deveined
1 tspn mustard seeds
1 tbspn red chilli powder
2 tbspn vegetable oil
1 cup hot water
salt to taste
Method:
Heat oil in a kadai. When hot enough add mustard seeds. Let them splutter. Turn off the heat and quickly add red chilli powder and prawns. You need to take care that the chilli powder should not burn or tuen black. Turn on the heat to medium flame and fry prawns for 2 mins. in the chilli oil. When it starts losing its colour add the hot water. Using this technique the chilli oil starts to float on the top thus giving the soup a nice deep red colour and flavour of the prawns. Now add salt to taste and let it cook for another 5-7 mins. Your hot, spicy, prawny soup is ready to eat with steaming hot rice. Done!
Thursday, August 4, 2011
Monday, May 30, 2011
spaghetti and meatballs
I made this dish yesterday flat in 30 minutes time. And all the credit goes to my dear husband who did a marvelous job of chopping onions for the sause so finely that they could hardly be noticed in there! He also did the tedious job of peeling a pod of garlic (though in the midst of cooking I noticed that there were a handful of them inside the icebox all peeled and ready to use...sshhh i did not mention this here....okay?). Anyways.....the outcome was fantastic and I dedicate this recipe to Sushant Lotlikar, a chef in making!
Ingredients:
1 pack spaghetti
For the sauce:
4-5 medium size ripe tomatoes, blanched
in hot water and minced roughly
2 medium size white/red onions finely chopped
10-12 garlic peeled and roughly chopped
1/2 cup tomato puree
Mixed Italian herbs (i used basil and oregano)
Freshly crushed black pepper
Seasoned salt to taste (u can also use plain white salt)
3 slices of any square cheese
1/2 cup milk
1/2 cup red wine
Chilly flakes (as per requirement)
Parmesan Cheese
For the meatballs:
250 gms chicken mince
3 slices of brown bread processed into crumbs
mixed italian herbs
1 egg
freshly crushed black pepper
seasoned salt or plain white salt
1 tbspn finely chopped garlic
olive oil
butter
Method:
Mix all the ingredients of the meatballs and knead properly till it forms like a soft ball of dough. Make small balls out of it by rolling them between the palms of your hand using a little oil to prevent them from sticking. Place the meatballs on a plate and keep them refrigerated until later use.
Cook the spaghetti in rapidly boiling salt water until al-dente. Strain and keep warm by adding some olive to it to prevent sticking.
In a saucepan heat olive oil and butter. Add the meatballs and brown them on all the sides. Toss them gently to ensure they are cooking all over. Remove from the pan and set aside until later use. In the same pan add some extra olive oil and butter. When heated add the finely chopped onions and garlic. Cook on medium flame till it turns soft and translucent. Add the minced tomatoes, the puree and the wine. Stir and let it cook for 5 minutes. Add the herbs, crushed black pepper, chilli flakes, salt to taste. Again stir and let it cook for another 5-7 minutes. Now add the cheese slices and milk. Add the meatballs. Now the trick is to get it on the table without waiting for all the ingredients to ooze their juices, get married to each other and bring out the real flavours. Who has time for all this?? Huh??
Ta..Da....get your pressure cooker out! Pour everything into it taking care not to break those meaty balls. Put the lid on and place it on the stove top and let it whislte away 3-4 times. Turn off the heat and wait patiently for the cooker to cool down. In the meanwhile you can grate the parmesan, arrange the cooked spaghetti in a serving plate, set the table, call the husband and the kid cause you don't want the dish to be waiting for them but vice a versa. Open the cooker and smell the delish aroma of the herbs, butter, garlic....oh la la!! Empty the sauce in a serving bowl and garnish it with grated parmesan. Bring to the table with the extra helping of that cheese. Done!
Ingredients:
1 pack spaghetti
For the sauce:
4-5 medium size ripe tomatoes, blanched
in hot water and minced roughly
2 medium size white/red onions finely chopped
10-12 garlic peeled and roughly chopped
1/2 cup tomato puree
Mixed Italian herbs (i used basil and oregano)
Freshly crushed black pepper
Seasoned salt to taste (u can also use plain white salt)
3 slices of any square cheese
1/2 cup milk
1/2 cup red wine
Chilly flakes (as per requirement)
Parmesan Cheese
For the meatballs:
250 gms chicken mince
3 slices of brown bread processed into crumbs
mixed italian herbs
1 egg
freshly crushed black pepper
seasoned salt or plain white salt
1 tbspn finely chopped garlic
olive oil
butter
Method:
Mix all the ingredients of the meatballs and knead properly till it forms like a soft ball of dough. Make small balls out of it by rolling them between the palms of your hand using a little oil to prevent them from sticking. Place the meatballs on a plate and keep them refrigerated until later use.
Cook the spaghetti in rapidly boiling salt water until al-dente. Strain and keep warm by adding some olive to it to prevent sticking.
In a saucepan heat olive oil and butter. Add the meatballs and brown them on all the sides. Toss them gently to ensure they are cooking all over. Remove from the pan and set aside until later use. In the same pan add some extra olive oil and butter. When heated add the finely chopped onions and garlic. Cook on medium flame till it turns soft and translucent. Add the minced tomatoes, the puree and the wine. Stir and let it cook for 5 minutes. Add the herbs, crushed black pepper, chilli flakes, salt to taste. Again stir and let it cook for another 5-7 minutes. Now add the cheese slices and milk. Add the meatballs. Now the trick is to get it on the table without waiting for all the ingredients to ooze their juices, get married to each other and bring out the real flavours. Who has time for all this?? Huh??
Ta..Da....get your pressure cooker out! Pour everything into it taking care not to break those meaty balls. Put the lid on and place it on the stove top and let it whislte away 3-4 times. Turn off the heat and wait patiently for the cooker to cool down. In the meanwhile you can grate the parmesan, arrange the cooked spaghetti in a serving plate, set the table, call the husband and the kid cause you don't want the dish to be waiting for them but vice a versa. Open the cooker and smell the delish aroma of the herbs, butter, garlic....oh la la!! Empty the sauce in a serving bowl and garnish it with grated parmesan. Bring to the table with the extra helping of that cheese. Done!
Tuesday, April 28, 2009
Pasta in Creamy Marsala Sauce
This is my absolute favourite pasta recipe from Maggiano-Little Italy, an American-Italian restaurant here in Houston. I ate this particular dish only once and at the same time studied all the ingredients with each morsel in my mouth. Next thing I did was tried it at home and viola!! it came out good!!!!!!! The best part was that the chef himself presented me this dish at the restaurant and came back for feedback. And my feedback was "I want to kiss your hands".
Ingredients:
8 ounces of Rigatoni, Fussilli or Bow shaped Pasta
2 ounces butter
1/2 cup Marsala Wine
2 garlic heads finely chopped
1/4 cup grated parmesan cheese
2 tbspn extra virgin olive oil
1 large white onion sliced finely
1 portion cooked skinless chicken breast (cut into bite-size pieces)
1 cup button mushrooms
1 tspn fresh ground black pepper
Method:
Ingredients:
8 ounces of Rigatoni, Fussilli or Bow shaped Pasta
2 ounces butter
1/2 cup Marsala Wine
2 garlic heads finely chopped
1/4 cup grated parmesan cheese
2 tbspn extra virgin olive oil
1 large white onion sliced finely
1 portion cooked skinless chicken breast (cut into bite-size pieces)
1 cup button mushrooms
1 tspn fresh ground black pepper
Method:
Chop up the onions. Put them in a large wok with a couple tablespoons olive oil. Cook on high for a few minutes until the onions are hot and starting to become translucent, then turn down the heat to medium low. As the rest of the steps progress, you'll need to remember to stir the onions every 8 minutes to keep them from burning. The onions will take a long time to reach the desired golden-brown color.
At this point of time heat lots of water with salt to taste for boiling the pasta. Quarter the button mushrooms from top to bottom. Each mushroom piece should have part of the head and part of the stem. When the onions are approaching done (not the rich brown of fully caramelized onions, but getting there) add the mushrooms to the cooking onions. Stir everything together and cook until the mushrooms are looking sautéed. With the onions and mushrooms in the pan, turn the heat up to high and add the wine. Scrape the bottom of the pan to make sure the sugars from the onions are released and integrated into the liquid. Add the chicken and garlic. Let it cook over medium heat. Monitor the pasta as it cooks. When it's just reaching the perfect al dente, turn off the heat and stir in the heavy cream and grated Parmesan cheese. Cut up the butter into pieces and stir them into the sauce. Add freshly cracked black pepper to taste and serve. Done!
Anu......I love u for this chicken!!!!!!!!!!!!
Yup.....!!!!!! thats the name of this dish!!!!! It is so simple, instant and fun to make that I am totally bonkers for this chicken introduced to me by my friend Anu. You will know once you eat this juicy, tender, full of flavor pieces of meat in vibrant and spicy sauce. So without wasting any time here it is.......
Ingredients:
250 gms chicken thigh meat
1 tbspn ginger-garlic paste
1 tbspn yogurt
2 tspn tandoori chicken masala powder
1 tspn sambar masala powder
1 tspn kashmiri chilli powder
1 tspn garam masala powder
1/2 tspn turmeric powder
1 tspn kasoori methi (crushed)
1 tspn saunf/fennel seeds
lots of curry leaves
2-3 tbspn oil for shallow frying
salt to taste
Method:
Clean, wash and cut the chicken thigh meat into bite-size pieces. Pat dry with kitchen towel. Add salt and turmeric powder and mix well. Now add all the ingredients except the curry leaves and fennel seeds. Mix well. Let it stand for 20-30 minutes. Heat oil in a heavy bottomed pan/skillet until it shimmers on the surface. Add fennel seeds and curry leaves sufficient to cook one batch of marinated chicken. Do not let the curry leaves burn. Keep the flame on medium burner. Now add one batch of the marinated chicken. Let it be for 5 minutes as it is. Now turn the pieces to cook on the other side and cook for another 5 minutes. The masala should stick to the meat and browned a bit by now. Increase the flame. Now you can play with skillet by tossing and turning the meat around. By now the meat should have been cooked. Be carefull not to over cook as the meat will turn hard and rubbery. Remove the chicken with a slotted spoon and repeat the procedure for the remaining chicken. Serve with cilantro sprigs and lemon wedges. Done!
Ingredients:
250 gms chicken thigh meat
1 tbspn ginger-garlic paste
1 tbspn yogurt
2 tspn tandoori chicken masala powder
1 tspn sambar masala powder
1 tspn kashmiri chilli powder
1 tspn garam masala powder
1/2 tspn turmeric powder
1 tspn kasoori methi (crushed)
1 tspn saunf/fennel seeds
lots of curry leaves
2-3 tbspn oil for shallow frying
salt to taste
Method:
Clean, wash and cut the chicken thigh meat into bite-size pieces. Pat dry with kitchen towel. Add salt and turmeric powder and mix well. Now add all the ingredients except the curry leaves and fennel seeds. Mix well. Let it stand for 20-30 minutes. Heat oil in a heavy bottomed pan/skillet until it shimmers on the surface. Add fennel seeds and curry leaves sufficient to cook one batch of marinated chicken. Do not let the curry leaves burn. Keep the flame on medium burner. Now add one batch of the marinated chicken. Let it be for 5 minutes as it is. Now turn the pieces to cook on the other side and cook for another 5 minutes. The masala should stick to the meat and browned a bit by now. Increase the flame. Now you can play with skillet by tossing and turning the meat around. By now the meat should have been cooked. Be carefull not to over cook as the meat will turn hard and rubbery. Remove the chicken with a slotted spoon and repeat the procedure for the remaining chicken. Serve with cilantro sprigs and lemon wedges. Done!
Tuesday, April 21, 2009
Bharwan Karela (Stuffed Bitter Gourd)
I have been making this particular dish since I was in high school. I had read it in some recipe book and tried it out. It was an instant hit!! Even people who detest karela liked it. So here it is....
Ingredients:
4-5 medium sized whole karela
1 medium onion chopped
1 tbspn besan (chick-pea flour)
1 tsp saunf (fennel seeds)
2 tsp amchur powder (dry mango powder)
1 tsp paprika/red chilli powder
1 tsp corriander seeds powder
1 tsp cumin powder
a pinch of turmeric
oil for shallow frying
salt to taste
Method:
Wash and trim the ends of the karela (bitter gourd). Make a slit in the middle of each for stuffing. Take a pressure cooker or a saucepan with lid and boil the karela's with salt and turmeric until just tender. Let it cool. For the stuffing, heat 1 tbspn of oil in a pan. Add fennel seeds. When the seeds starts to change colour add in the chopped onions. Fry till the onions are soft. Now reduce the flame to low and add all the powdered masala's. Fry for a minute. Now add the besan and salt to taste. Keep on stirring until it resembles a coarse mixture. Finally add the amchur powder and turn the heat off. Let the mixture cool.
Once the karela's are cooled down remove the seeds with the help of a spoon. Fill in the stuffing in the slits and secure/tie it with the help of thread/string to prevent filling from spilling out. Shallow fry the karela's in hot oil till they change colour. Done!!
Thursday, March 19, 2009
Stuffed Promfret
This fish preparation was dished out for me when I was pregnant with my daughter. One lazy Sunday afternoon I was making parathas to go with the chicken which I had prepared. Yes, me with a big belly, near the stove, rolling pin in hand, dishing out some hot, pipping parathas!!! Don't be surprised, the day before my daughter was born I had cooked an entire meal for around 10-12 people who were visiting me. Anyways, back to the promfret. The door bell rings and one of my little cousin is visiting me with his parents whom I fondly call Bunty and Jui mami. After the customery hi's and hello's, Jui mami hands me this hot steel dabba wrapped in a cloth bag and in her languid manner tells me that she has prepared some fish for me. Little did she know that this preparation of hers would make me drool for life!!!At the mention of fish my senses were aroused and my eyes all brightened up. Like an excited child I began to open the dabba animatedly. At that time I was forgiven for all my etiquette and decorum. Lying there in an oily base, juices oozing out, fried to perfection, two whole pomfrets!!! Just the whiff of it made my skin crawl.... So for all you fish lovers... this is for you!!!!!!
Ingredients:
2 medium-size whole pomfret fish slit aside (ask your fish monger to clean and slit it for filling)
1tspn tamarind pulp/concentrate
4 cloves garlic
2 tbspns freshly grated coconut
2 small green chillies
1 tspn corriander leaves/cilantro
1 tbspn rice flour or semolina or wheat flour
2 tspns paprika or red chilli powder
1 tspn turmeric
1 tspn garam masala powder
2 tspn lemon juice
salt
oil for shallow frying
Method:
Wash the fish thoroughly. Pat dry with kitchen towel. Apply salt and tamarind pulp to the fish inside-out. Let it stand for half an hour. Meanwhile grind together to a fine paste : freshly grated coconut, green chillies, cilantro/corriander leaves, garlic, lemon juice and salt to taste with little water. Heat 2tspns of oil in a pan. Add the grounded paste and fry till all the water evaporates and you are left with a thick chutney. Cool the mixture. In another shallow dish mix together the rice/wheat flour or semolina, paprika, turmeric and garam masala powder. Keep aside. Heat oil for shallow frying in the pan. Keep the flame on medium flame. Now take the fish and stuff in the required amount of chutney in the slit. Lay the stuffed fish on the flour mixture, coat it evenly, dust off the excess. Slowly lower the fish in the oil and cook on each side for 5-7 mins. Always remember, fish takes very little time to cook and never flip the sides. It should be flipped only once to change the side to cook. Once you see the fish chage is colour to golden brown on both sides, lift it carefully and place it on a plate. Do not drain on an absorbent paper otherwise all the juices will run out. Garnish with lime wedges. Done!
Ingredients:
2 medium-size whole pomfret fish slit aside (ask your fish monger to clean and slit it for filling)
1tspn tamarind pulp/concentrate
4 cloves garlic
2 tbspns freshly grated coconut
2 small green chillies
1 tspn corriander leaves/cilantro
1 tbspn rice flour or semolina or wheat flour
2 tspns paprika or red chilli powder
1 tspn turmeric
1 tspn garam masala powder
2 tspn lemon juice
salt
oil for shallow frying
Method:
Wash the fish thoroughly. Pat dry with kitchen towel. Apply salt and tamarind pulp to the fish inside-out. Let it stand for half an hour. Meanwhile grind together to a fine paste : freshly grated coconut, green chillies, cilantro/corriander leaves, garlic, lemon juice and salt to taste with little water. Heat 2tspns of oil in a pan. Add the grounded paste and fry till all the water evaporates and you are left with a thick chutney. Cool the mixture. In another shallow dish mix together the rice/wheat flour or semolina, paprika, turmeric and garam masala powder. Keep aside. Heat oil for shallow frying in the pan. Keep the flame on medium flame. Now take the fish and stuff in the required amount of chutney in the slit. Lay the stuffed fish on the flour mixture, coat it evenly, dust off the excess. Slowly lower the fish in the oil and cook on each side for 5-7 mins. Always remember, fish takes very little time to cook and never flip the sides. It should be flipped only once to change the side to cook. Once you see the fish chage is colour to golden brown on both sides, lift it carefully and place it on a plate. Do not drain on an absorbent paper otherwise all the juices will run out. Garnish with lime wedges. Done!
Tuesday, February 24, 2009
Tangy Mushrooms
The other day hubby darling got into the mood (don't get naughty thoughts) of cooking. Having very recently gulped rather than ate his dish of dry, rubbery scrambled eggs, I begged for his change of intention. Before I could plead any further, he picked up a packet of mushrooms and dumped in the cart, expressing his desire to make "mushroom masala" with them. Oh my God!!!!! I said aloud in my heart and followed him around. But I thank god for hubby's another quality of forgetfulness (sshhhh...only when it works to my advantage), the packet was lying in the fridge for sometime now until I laid my eyes on it today. The thought of making the typical mushroom masala or mushroom gravy was making me nauseous. I feel by adding too much masala/spices or tomatoes we tend to kill the earthy flavor of the mushrooms. I like them cooking in their own juices. So I googled for some recipes on them for some inspiration and came across one where tamarind pulp was being used. Hmm... I thought something different. But then whilst cooking it I came up with an idea. So here it is..........
Serves 2
1 packet pre-sliced mushrooms
1 tsp mustard seeds
1 tsp urad dal
1/2 tsp fennel seeds
5-6 curry leaves
1 medium finely chopped onion
1 tbsp puliyodharai paste (this is a south indian speciality which you can easily find in grocery/ food marts)
1 tbsp oil
salt to taste
Method:
Wash and drain the mushrooms. Keep dry. Heat oil in a saucepan. When hot add mustard seeds, urad dal, fennel seeds and curry leaves. Stir. Add onions and cook for approximately 5-7 mins. Add mushrooms. Spread evenly. Cover the pan with lid. Do not stir. Let be for 6-7 mins until you see juices coming out. Now stir. Now add the puliyodharai paste and mix well. Cook for another 3-4 mins. Season with salt. Done!
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