Wednesday, April 24, 2013

Chicken Mushroom Quinoa Stir Fry




Ingredients: 

1. Chicken Breasts - 2, chopped to cubes
2. Quinoa - 2 cups
3. Garlic - 2 cloves, finely chopped
4. Red onion -1, chopped lengthwise
5. Mushrooms - 1 cup, chopped
6. Ground Black Pepper- 1 tsp
7. Extra Virgin Olive Oil - 2 tbsp
8. Balsamic Vinegar - 4 tbsp
9. Lemon zest - 1 tsp
10. Dill - 1 tsp, finely chopped

For the chicken marinade: 

1. Black pepper -1 tsp 
2. Salt - As desired
3. Hot Sauce - 3 tsp
4. Lemon juice - 1 tsp
5. Extra Virgin Olive oil - 3 tbsp

Chicken Preparation: 

1. Marinate the chicken pieces for an hour. 
2. Preheat the oven to 400 F. 
3. Line a baking tray with aluminium foil. Transfer the chicken pieces and drizzle the olive oil on top. 
4. Bake for 25 minutes or until the chicken pieces are cooked. 

Quinoa Preparation: 

1. Soak the 1/2 the chopped onions, lemon zest in balsamic vinegar and keep aside. 
2. Heat olive oil in a pan. Add the chopped garlic, saute for 30 seconds. 
3. Add the onion and salt to taste. When the onion sweats add the mushrooms and ground black pepper. 
4. Cook for 5 minutes or until the mushrooms are cooked. 
5. Add the quinoa followed by 3 and half cups of water. Bring to a boil. Reduce the heat, cover with lid and simmer until the grains are translucent and the germ has spiraled out from each grain, about 15 mins. 
6. Remove from heat and once cooled mix in the chicken pieces and the soaked onion-vinegar mix.

Enjoy! :D 


Tomato Coconut Chutney





Ingredients for the chutney: 

1. Coconut - 3/4 cup
2. Tomato chopped - 1 
3. Pearl Onions - 4
4. Green chilies - 2
5. Ginger - 1 inch piece

For Tempering: 

1. Coconut oil - 2 tsp 
2. Mustard seeds - 1/2 tsp 
3. Chana Dal - 1/2 tsp 
4. Dry red chillies - 3 
5. Curry leaves

Preparation: 

1. Grind ingredients for the chutney 1-5 to a smooth paste adding very little water. 
2. Heat oil in a pan. Add the chana dal. Once it becomes a light brown color add the mustard seeds, red chillies and curry leaves. 
3. Once the mustard seeds splutter and the curry leaves are wilted, add to the chutney. Mix and serve with warm idlies. 

Enjoy! :D 

Monday, April 22, 2013

Mango Pudding





The preparation for this pudding is very similar to the Fruit Jelly Pudding recipe I had posted earlier. Hope you all would like this one too...! 

Ingredients: 

Ripe Mango - 1, pureed
Milk - 500 ml 
Condensed milk - 1 can
Sugar - 1/4 cup 
Water - 1/4 cup
Flavorless Gelatin - 1 envelope
Vanilla Extract - 1 tsp 
Dry Ginger powder - 1 tsp 
Almond praline - For garnish 

Preparation: 

1. Boil milk and sugar in a pan. When milk boils, add the condensed milk, let boil and set aside. 
2. Boil water and melt the gelatin completely. 
3. Add the melted gelatin to the hot milk along with vanilla extract, mango puree, dry ginger powder and mix well. 
4. Pour the milk - mango mixture into a bowl to set. 
5. Refrigerate for about 1-2 hours or until the pudding is almost set. 
6. Top it off with almond praline or nuts of your choice for some crunch. 

Enjoy! :D 


Wednesday, April 17, 2013

Papaya Lemon Juice



Ingredients: 

Papaya - 1 big, chopped to cubes
Lemon juice - From one lemon
Wildflower honey - 3 tbsp
Dry ginger powder - 1/2 tsp 
Cold water - Just enough to get the blender going, about 1/2 cup 

Preparation: 

Add the chopped papaya, dry ginger powder, followed by the rest of the ingredients into the blender and blend to a smooth puree. 

Enjoy! :D 


Monday, April 15, 2013

Lemon Rice





Ingredients: 

1. Rice - 2 cups, cooked and cooled
2. Lemon juice - From one lemon 
3. Gingelly oil or sesame oil - 2 tbsp
4. Mustard seeds - 1 tsp
5. Chana Dal - 1 tsp
6. Urad Dal - 1 tsp 
7. Cumin seeds - 1/4 tsp 
8. Dry red chillies - 4-5
9. Garlic - 1 clove, chopped finely 
10. Curry leaves - 1 sprig
11. Asafetida - A pinch
12. Peanuts - 1/2 cup, roasted
13. Turmeric - 1/2 tsp 
14. Salt - To taste

Preparation: 

1. Heat oil in a wok or pan. When the oil is hot add mustard seeds. 
2. After they splutter, add the chana dal and urad dal. Let fry for about 2 minutes. 
3. Add ingredients 7 - 12. Mix well for about a minute. Add the turmeric and saute until the raw smell goes away. That would take about a minute. 
4. Add the rice, lemon juice and salt and mix well. 
5. Saute for about a minute and remove from heat. 
7. Serve warm with coconut chutney. 

Enjoy! :D 





Thursday, April 11, 2013

Palak Paneer






Ingredients: 

1. Palak leaves - 2 bunches ( I used the frozen palak available in the Indian stores. Fresh palak leaves are not available in this part of the country. You could alternatively use spinach.)
2. Paneer cubes - 2 cups
3. Cumin seeds - 1/4 tsp
4. Ginger Garlic paste - 2 tbsp
5. Green chillies - 2-3, chopped
6. Onion - 1 large chopped
7. Tomato - 1 chopped
8. Turmeric powder - 1/2 tsp
9. Red chilli powder - 1 tsp
10. Cumin powder - 1/4 tsp 
11. Garam masala - 1/2 tsp 
12. Heavy cream - 1/4 cup (optional)
13. Dry fenugreek leaves (Kasoori Methi) - 1/2 tsp 
14. Sugar - 1/4 tsp 
15. Oil - 2 tbsp
16. Salt - To taste

Preparation: 

1. Blanch the leaves in hot water if using fresh leaves. If using frozen, thaw them in a microwave. 
2. Puree the leaves to a fine paste and keep aside. 
3. Blanch the tomato, remove the skin, puree and keep aside. 
4. Heat 1 tbsp oil in a pan. Add the chopped onion and green chillies and saute until the onion turns lightly brown. Set aside to cool and grind into a smooth paste. 
5. Heat the remaining 1 tbsp oil and splutter mustard seeds. Add the ginger garlic paste and mix well. 6. 6. Add the onion paste and cook until the raw smell goes away. 
7. Add turmeric, red chilli powder, cumin powder and garam masala. Mix well for about a minute.  
8. Add the tomato paste and let cook for a minute. Then add the palak puree. Add salt and a 1/4 tsp of sugar. Sugar is added to retain the green color of the leaves. This is completely optional. 
9. Mix well cover and cook for 10 minutes until the leaves are cooked. 
10. Add the paneer pieces and let cook for another 5 minutes. 
11. Add the cream and fenugreek leaves, mix and remove from heat. 
12. Serve warm with rotis or naan. 

Enjoy! :D 


Sunday, April 7, 2013

Fish Biriyani





For Garnish: 

Ingredients: 

1. Cashew nuts - Half cup 
2. Raisins - Half cup 
3. Onion- 1, chopped thinly lengthwise
4. Ghee - 2 tsp 
5. Cilantro - Chopped, Half cup
6. Mint leaves - Chopped, Half cup

Preparation: 

1. Heat the ghee in a pan. Add the cashews and raisins and toast lightly. Keep aside. 
2. Add the onion and fry until golden brown. Keep aside. (You could alternatively deep fry the onion). 
3. Keep the cilantro and mint aside for garnish. 


For Fish Fry: 

Ingredients: 

1. King fish or Salmon - 1.5 lb (King Fish would be ideal for this recipe, however I used salmon for mine, since king fish is not easily available in this part of the country)
2. Red chilli powder - 2 tsp
3. Turmeric powder - 1/2 tsp 
4. Lemon juice - 3 tsp
5. Salt - As desired
6. Oil - Required for shallow fry (Coconut oil would be ideal)

Preparation: 

1. Marinate the fish pieces with ingredients 2-4 for at least 1-2 hours in the refrigerator. 
2. Fry them in oil and keep aside. 
3. Use the same pan with remaining oil to prepare the fish masala below. 


Fish Masala: 

Ingredients: 

1. Onion - 2, Finely chopped
2. Ginger - 1 inch piece
3. Garlic - 3-4 cloves
4. Pearl onions - 3-4 
5. Green chillies - 4-5
6. Red Chilli powder - 1 tsp 
7. Turmeric powder - 1/2 tsp 
8. Garam masala - 1/2 tsp 
9. Tomato - 2 medium, finely chopped
10. Yogurt - 2 tbsp
11. Coconut milk - 1/4 cup 
12. Curry leaves - A sprig
13. Cilantro - Chopped, 1/4 cup 
14. Salt - To taste

Preparation: 

1. Grind the ingredients 2-5 to form a fine paste. Keep aside. 
2. Saute the onion in the same oil the fish was fried.
3. Once they turn golden brown, add the the ginger - garlic - green chilli paste and mix well for about a minute. 
4. Add the red chilli powder, turmeric and garam masala, and mix until the raw smell of the spices go away. 
5. Add the tomatoes and cilantro and cook for 5 minutes and then add the fish pieces. 
6. Add the yogurt, and coconut milk and cook on low heat for another 5 minutes. Remove from heat and keep aside. 

Biriyani Rice: 

Ingredients: 

1. Basmati Rice - 3 cups, washed and soaked in water for one hour and drained. 
2. Ghee - 2 tbsp 
3. Cinnamon sticks - 2-3 inch sticks
4. Cloves - 10 
5. Green cardmom - 6, lightly crushed
6. Star Anise - 1 
7. Whole peppercorns - 15 
8. Turmeric - 1/4 tsp
9. Water - 5.5 cups 
10. Salt - To taste

Preparation: 

1. Heat ghee in a pan, add spices 3-7 and saute for 30 seconds. Add the soaked rice and fry lightly for 5 minutes. 
2. Add 5.5 cups of boiling water to the rice. Add salt and turmeric and cook the rice and keep aside. 

Biriyani Preparation: 

1. Pre-heat the oven to 380 F. 
2. Layer the rice and fish masala alternatively in a greased baking dish. Add the chopped cilantro, mint leaves, cashews and raisins in between the layers. 
3. Cover the dish with foil and bake for 15-20 mins. 
4. Let cool for 10 mins before opening. 

Serve warm with raita and pappadam! 

Enjoy! :D 

Friday, April 5, 2013

Egg and Potato Curry in Coconut Milk




Ingredients: 

1. Boiled Eggs - 6 
2. Ginger - 1 inch piece, finely chopped
3. Garlic - 3-4 cloves, finely chopped 
4. Green chillies - 4-5, chopped
5. Onion - 1 large, chopped
6. Turmeric powder - 1/2 tsp
7. Red chilli powder - 3/4 tsp
8. Garam masala - 1/4 tsp
9. Tomato - 1, chopped
10. Potatoes - 2, chopped into small cubes
11. Curry leaves - 1 sprig
12. Thick coconut milk - Half cup

Preparation: 


1. Heat oil in a pan. Add ginger and garlic and saute for about 30 seconds. 
2. Add the chopped onions and green chillies and mix well until slightly golden brown. 
3. Add the turmeric, red chilli powder and garam masala and mix until the raw smell goes away. 
4. Add the tomatoes, potatoes and 1 cup of water. Cover and cook until the potatoes are cooked. 
5. Add the boiled eggs and cook for 5 mins. 
6. Add the coconut milk, stir and cook on low heat for 2 minutes. Do not let the curry boil. 
7. Add curry leaves and remove from the heat. 
8. Serve warm with appam, rice or roties. 

Enjoy! :D 




Lima Beans Stir Fry



Ingredients: 

1. Lima Beans - 1/2 lb ( I used frozen lima beans for this recipe)
2. Oil - 1-2 tbsp 
3. Garlic - 3-4 cloves, finely chopped
4. Ginger - 1 inch piece, finely chopped
5. Onion - 1, chopped lengthwise
6. Green chillies - 2-3, finely chopped 
7. Turmeric powder - 1/4 tsp 
8. Red chilli powder - 1/2 tsp
9. Garam masala - 1/4 tsp
10. Tomato ketchup - 1/2 tsp 
11. Curry leaves - 1 sprig
12. Salt - To taste

Preparation: 

1. Heat oil in a pan. Add ginger and garlic and saute for about 30 seconds. 
2. Add the chopped onions and green chillies and mix well until slightly golden brown. 
3. Add the turmeric, red chilli powder and garam masala and mix until the raw smell goes away. 
4. Add the lima beans and salt. Add a little water and cover and cook for 10-15 minutes. 
5. Add curry leaves and mix and remove from the heat. 

Enjoy! :D 




Thursday, April 4, 2013

Kovakka Thoran (Ivy Gourd Stir fry with Grated Coconut )



Ingredients: 

1. Ivy Gourd - 1/2 lb, Chopped 
2. Oil - 1-2 tbsp
3. Mustard seeds - 1 tsp
4. Garlic - 3-4 cloves, finely chopped
5. Onion - 1 medium sized, finely chopped
6. Turmeric - 1/2 tsp 
7. Chilli powder - 1/4 tsp
8. Amchur (Dry mango) powder - 1/4 tsp
9. Green chilli - 3-4 chopped
10. Grated coconut - 1/2 cup
11. Salt - To taste

Preparation: 

1. Heat oil in a pan and splutter mustard seeds. 
2. Add the chopped garlic and saute for a few seconds. 
3. Add the onion and saute. Add the turmeric, chilli powder and amchur powder. 
4. Add the chopped ivy gourd and salt and a little water. Cover and cook for 10-15 min until the ivy gourd is cooked. 
5. Add the grated coconut, green chilles and curry leaves. Mix for about a minute. 
6. Serve warm with rice or rotis. 

Enjoy! :D 


Kadala (Black Chana)Curry



Ingredients: 

1. Black Chana - 3 cups ( soaked in water for 6-8 hours)
2. Garlic - 4-5 cloves, finely chopped
3. Ginger - 1 inch piece, finely chopped
4. Onion - 1 large, chopped
5. Tomato - 1, chopped
6. Green chillies - 3-4, chopped
7. Turmeric powder - 1/2 tsp 
8. Red chilli powder - 1 tsp
9. Coriander powder - 1 tsp 
10. Garam masala - 1/2 tsp 
11. Oil - 2 -3 tbsp
12. Curry leaves - 1 sprig 
13. Coriander leaves - For garnish 

Preparation: 

1. Cook black chana with water, salt and a 1/4 tsp of turmeric powder in a pressure cooker for up to 4-5 whistles and keep aside.
2. Heat oil in a pan. Add the chopped ginger and garlic and saute for a few seconds until lightly browned.  
3. Add onion and saute for a minute or until lightly browned. 
4. Add the ingredients 6-9 and mix well until the raw smell of the spices go away, about a minute. 
5. Add the chopped tomato and mix well until the tomato pieces are mashed and cooked and forms a thick gravy. Add the green chillies and curry leaves and mix. 
6. Add the gravy to the cooked chana and let boil for 10 minutes for the flavors to blend in. 
7. Top it off with coriander leaves. 

Enjoy! :D 











 
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