Saturday, November 24, 2012

Colorful (Mixed Vegetable) Pickle






This colorful treat is not just good for you as it includes a lot of vegetables, it is also very tasty. The common vegetables used for this are beans, carrots, and capsicum, I added beet root which gave it a strong red color. You may also use cauliflower, cabbage etc. As pickles are usually very concentrated it is not consumed as a main side dish, but very little on the side with plain rice, biriyani or chapathi.



Ingredients:


  1. Onion, 1 big, peeled, chopped
  2. Beans, 1/4 kg, washed, trimmed, and chopped
  3. Bell peppers (capsicum), 4, washed and chopped (I used 2 orange, and 2 yellow peppers, you can use green as well)
  4. Carrots, 2 big, washed, cleaned (peeled), and chopped
  5. Beet root, 4, washed, peeled, and chopped
  6. Ginger,3 inch, peeled, chopped coarsely
  7. Garlic, 25 cloves, chopped coarsely
  8. Fenugreek seeds, 1 tbspn
  9. Mustard seeds, 1 tbspn
  10. Sesame oil, 2 cups
  11. Vinegar, 2.5 cups
  12. Asafoetida, 1/2 tspn


Method


  1. Grind the ginger and garlic to fine paste.
  2. Heat oil in a vessel, and add mustard, and fenugreek seeds. Once it splutters, add fresh ginger-garlic paste. Keep stirring, and let it cook till it turns light brown, add the chopped onion, chilli, and turmeric powders. Mix it all together.
  3. Add vinegar, and asafoetida. Let this cook for 8-10 minutes at medium to high flame till the raw smell is gone.
  4. Add green beans, followed by carrots, beet root, and capsicum. I like it crispy, so I did not cook them for long.
  5. Add salt to taste, and Voila! Your mixed vegetable pickle is ready!
  6. If you feel the pickle is not sour enough, you can add more vinegar. But if any particular taste seems to be too strong, remember the vegetable pieces will be absorbing it with time, so things will even out.
  7. Transfer the pickle in a closed tight jar. If the pickle is too dry (the level of oil should be slightly higher than the level of the pickle pieces), then heat up little oil separately, and add to pickle once cool.
  8. Store it in fridge.

 
                                                         




                       




     





Friday, November 23, 2012

Shrimp pickle







This blog was supposed to include only recipes that were real easy to put together and enjoy. But, this one is too yummy and can be enjoyed over a long time, that I had to write it up. This recipe comes from my mother-in-law, who is an expert in making pickles.



Ingredients

  1. Prawns, 5 lbs, deveined, cleaned, and tail removed
  2. Ginger, 5 oz
  3. Garlic, 50 cloves (around 6.5 oz)
  4. Turmeric powder, 2.5 tspn
  5. Kashmiri chilli powder,5tspn
  6. Fenugreek seeds, 1.5 tspn
  7. Jeera (cumin seeds), 2 tspn
  8. Mustard seeds,2.5 tspn
  9. Distilled Vinegar, 1.5 cups
  10. Sesame Oil, 1.5 cups





Method:




  1. First step would be to cook in the shrimp. For this, place the shrimp in a vessel, and add turmeric (1.5 tspn) and salt (2 tspn) and let this cook for around 15 mins at low flame. Do not add any water as this process will release water, which can be used later as “shrimp broth”
  2. While the shrimp is being cooked, grind the mustard (2 tspn), and jeera in to a fine powder, and keep aside. Then coarsely chop the garlic, and ginger, (don’t need to do this if you have a powerful grinder) and then grind it to a paste.
  3. Once the shrimp is cooked, scoop it out of the vessel, and place in on a cloth or kitchen towel to dry, and transfer and save the remaining liquid for later.
  4. In the same vessel, heat sesame oil, around 3/4 cups (hint: To avoid additional work at the end, use a tall vessel, as all this frying will cause oil to splatter all around and create a mess), and fry the cooked (and dry) shrimp in batches, scooping them out each time.
  5. In the remaining oil, add mustard (1/2 tspn) , and fenugreek seeds (1.5 tspn), after spluttering, add the ginger-garlic paste, kashmiri chilli powder, turmeric powder (1 tspn) and let it cook till brown (add additional oil if necessary). Add the mustard-jeera powder, and the remaining sesame oil, and let the whole mix cook (keep stirring).
  6. Add Vinegar to this mixture, and let the whole mix come to a boil. Once all the raw smell is gone, add the fried shrimp, and coat them throughout by mixing it all together.If salt is not sufficient, you should add some at this stage.
  7. Turn off the heat, and let is stand. Once cool, store the pickle in a container, and save in fridge. (hint: for it to stay longer, it is a good idea to heat some oil, and pour into the container once cool, so that the oil is at the higher level than the shrimp)
  8. Enjoy!



                      










                                     

































Tuesday, November 13, 2012

Potatoes in spicy Tamarind sauce







I saw the original recipe in "Best -ever curry Cookbook" by Mridula Bajlekar, and added a few modifications of my own. This is very simple recipe. Potatoes in a spicy tamarind sauce turned out to quite tasty, and more than what I expected when I saw the recipe initially. It can be enjoyed with chapathis, or just plain rice. 



Ingredients

      1.   Baby (golden) potatoes, 1 pound –washed
      2.   Whole dried red chillies , 3-4
      3.   Cumin seeds , 1 tspn
      4.   Garlic cloves , 5
      5.   Vegetable oil , 10 tbspn
      6.   Tamarind paste, 4 tbspn
      7.   Tomato puree -2 tbspn
      8.   Curry Leaves , 6, chopped
      9.   Granulated sugar , 1 tspn
     10.                Asafoetida , ½ tspn
     11.                Salt to taste

Method

  1. Boil the potatoes until they are fully cooked (make sure you  don’t overcook   them else they will crumble).  
  2.  Drain and cool the potatoes in cold water. Then drain, and dry them.  
  3. Cut the potatoes into half. Then sauté the halved potatoes in oil.  
  4.  In the meantime, grind the red chillies, cumin, and garlic using a pestle and mortar or food processor into a coarse paste.  
  5. Scoop out the lightly browned potatoes, and to the remaining oil (add more if needed) fry the paste, tamarind, tomato puree, chopped curry leaves, salt, sugar, and asafoetida until oil separates.  
  6. Add the sautéed potatoes, coat them with the spice paste, and cook for another 5-10 minutes.






Thursday, April 12, 2012

Okra Coconut Curry







These days whenever I find, fresh looking okra in the grocery store, I start filling up my bag. I have begun to love this dish. This dish is very easy to prepare, and goes very well with rice, or paratta.


Ingredients:


  1. Okra (aka lady finger), 1.5 pounds, cut into 1inch pieces.
  2. Onion, 1 medium, thinly sliced
  3. Cardamon-3, cloves-4, peppercorns-5, Cinnamon- 2inch stick
  4. Coconut milk, 1 can
  5. Tomatoes, 2, chopped
  6. Tomato paste, 2 tbspn
  7. Coriander powder, 2tbspn
  8. Turmeric powder, ½ tspn


Method:


  1. Heat oil in a vessel, and add the chopped okra, and fry it. This step prevents the dish from getting too sticky, by keeping the okra intact.
  2. Spoon out the fried okra, then in the remaining oil, add everything given in ingredient list step3.
  3. Then add the sliced onion pieces, and saute till light brown. Add the turmeric, coriander powders, fried okra, and the tomato paste. Let it cook for few minutes.
  4.  Add the thinner part in the coconut milk, and chopped tomatoes. Let the curry cook for 5-10mins.
  5. And in the end, add the thick part of coconut milk, and cook it at low flame but do not let it boil.









Ground Turkey Mushroom Masala



 



I make this dish often, since it is a tasty filling for a sandwich. But also goes very well, with rice, or paratta.  


Ingredient:

  1. Ground meat, 2.5 pounds. I used lean turkey breast.
  2. Onions, 2 medium, finely chopped
  3. Green pepper (capsicum), 1 medium, chopped
  4. Mushroom, 16oz, finely chopped
  5. Garlic, 4 cloves, minced
  6. Tomatoes, 3, chopped
  7. Pepper powder, 2 tspn
  8. Coriander powder, 2 tbpsn
  9. Turmeric powder – ½ tspn
  10. Oil, 2 tbspn
  11. Mustard seeds – 1 tspn
  12. Cilantro leaves, 1 bunch, cleaned, chopped after removing stem.


Method:

  1. Heat oil in a vessel, then add mustard seeds. After they splutter, add the chopped onion, and garlic.
  2. Sauté the onion till it is brown. Then add the mushrooms, cook it till most of the water released from the mushrooms have evaporated. Then add the green pepper.
  3. Cook the mixture for 2-3 more minutes. Now add the ground turkey, and cook it till there is no pink color in the meat.
  4. Add turmeric, and coriander powder, to the cooked ground meat.   
  5. Add chopped tomatoes, and let it cook till all the water from the tomatoes seeps out. Add pepper powder, and stir it into the ground turkey mix, and let it cook.
  6. At this point, I add a little oil, and fry the meat a little; it gives the dish an extra punch!
  7. Towards the end, add the chopped cilantro leaves.

 












Monday, March 5, 2012

Chicken noodle Soup






 This is a great soup to make when your loved one is under the weather. It is very nutritious, and easy to put together.  This recipe has been adapted from Rachel Rays recipe.


Ingredient:

1.    3 medium carrots
2.    1 parsnip, peeled, and chopped
3.    1 big onion, chopped
4.    2 ribs celery, chopped.
5.    2 bay leaves
6.    6 cups good quality chicken stock
7.    1 pound chicken breast, diced
8.    ½ pound egg noodles
9.    1 handful fresh parsley
10.                       1 handful fresh dill
11.                       Salt and pepper

Method:

1.    In a large pot heat virgin olive oil. Add the onions, and carrots.
2.    Once slightly cooked and brown, add parsnip cubes. And cook it till brown
3.    Add the bay leaves, salt, and pepper to season the vegetable.
4.    Add the stock to the pot, and raise the flame, and bring the liquid to a boil.
5.    Add chicken, reduce the flame, and let it cook. If liquid is too thick or on the dry side, add upto 2 cups of water to the pot.
6.    Then add the egg noodles. And cook till tender.