Monday, September 30, 2013

Eggplant Stir Fry

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Ingredients:

1. Eggplants - 2, chopped lengthwise ( I used Asian eggplants)
2. Olive oil - 2 tbsp
3. Garlic - 2 cloves, finely chopped
4. Onion - 1 small, finely chopped
5. Turmeric - 1/4 tsp
6. Cumin powder - 1/4 tsp
7. Black pepper - 1/2 tsp
8. Curry leaves - 1 sprig

Preparation: 

1. Heat olive in a pan. Add the chopped garlic and onion. Saute for a few seconds till the onion sweats.
2. Add the turmeric, cumin and black pepper.Mix well.
3. Add the chopped eggplants and mix in well until all the pieces are coated with the spices.
4. Cover and cook for 5-10 minutes on medium flame.
5. Add the curry leaves, some more freshly ground black pepper, a drizzle of olive oil, mix and remove from heat.

Enjoy! :D

Tuesday, September 17, 2013

Raisin Butter Cookies

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Yield: 15- 20 cookies

Ingredients: 

1. Butter - 65 gm, cut into small cubes (At room temperature, soft to the touch)
2. Brown Sugar - 65 gm
3. Egg - 1 (At room temperature)
4. Almond Extract - 1/8th tsp
5. All purpose flour - 100 gm, sifted
6. Raisins - 1/2 cup

Preparation: 

1. Cream butter and sugar.
2. Add the egg and almond extract and beat on medium speed for a minute.
3. Add the flour 1/4 cup at a time and continue mixing until all the flour is incorporated.
4. Mix in the raisins with a spatula.
5. Transfer the cookie dough completely to a plastic wrap and flatten it into a rough rectangle and refrigerate for at least 2-3 hrs, until firm.
6. Preheat oven to 350 F.
7. Place the chilled dough between two baking sheets, roll out the dough to 4-5 mm thickness.
8. Remove the top baking sheet and bake the dough for 10-15 minutes until golden.
9. Cut the cookies into smaller rectangles when it is still warm.
10. Cool on a wire rack and transfer and store in an airtight container.

Enjoy! :D



Green Peas Pulao

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Yield: 4-6 servings

Ingredients:

1. Basmati rice - 2 cups, washed in a few changes of water and soaked for 30 mins to an hr
2. Oil or Ghee - 2 tbsp
3. Cumin Seeds - 1 tsp
4. Dry Red chillies - 2-3
5. Cinnamon stick - 1 inch piece
6. Green cardamom, 3-4 lightly crushed
7. Onion - 1 small, chopped lengthwise
8. Garlic cloves - 2-3 small, finely chopped
9. Green chillies - 3-4, finely chopped
10. Cilantro - 1 cup, finely chopped
11. Frozen peas - 1 cup
12. Garam Masala - 1/2 tsp
13. Salt - To taste

Preparation: 

1. Heat oil/ghee in a saucepan. Add the cumin seeds, red chillies, cinnamon stick and cardamom.
2. Add the chopped garlic and onion. Mix until the onion sweats, 2-3 minutes.
3. Add the peas, green chillies, cilantro, garam masala and salt. Mix well and cook for 2-3 minutes.
4. Add the rice and mix lightly until it gets coated with the masala.
5. Add about 3 1/2 cups of water. Cover and cook for 10- 12 minutes.
6. Open and fluff gently with a fork.

Enjoy! :D



Meen Kulambu - Fish in Tamarind and Tomato Sauce

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Ingredients:

1. Fish - 1lb, cut to small pieces (I used salmon for this recipe)
2. Mustard seeds - 1 tsp
3. Fenugreek seeds - 1/4 tsp
4. Ginger - 1 inch piece, finely chopped
5. Garlic - 3-4 cloves, finely chopped
6. Onion - 1, finely chopped
7. Tomato - 1 medium size, finely chopped
8. Kashmiri chilli powder - 1 tsp
9. Coriander powder - 1 tsp
10. Turmeric powder - 1/2 tsp
11. Tamarind - 1 Indian gooseberry size, soaked in 1/2 cup of water
12. Curry leaves - 1 sprig
13. Cilantro - For garnish
14. Oil - 2 tbsp (preferably coconut oil)

For the marinade:

Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Salt - As desired

Marinate the fish with all the above ingredients and refrigerate for an hour.

To grind to a paste: 

Tomato - Large, 1
Green chillies - 3-4
Shallots - 5-6
Cumin seeds - 1 tsp

Grind all the above ingredients to a fine paste in the grinder without adding water and keep aside.

Preparation: 

1. Mash the soaked tamarind to a pulp and keep aside. Remove seeds if any.
2. Heat oil in a clay pot (if you have one, or a regular saucepan). Add mustard seeds, followed by fenugreek seeds.
3. When they splutter add the chopped ginger and garlic and saute for a minute.
4. Add the chopped onions. Saute for a few minutes until they sweat.
5. Add red chilli powder, coriander powder and turmeric and saute until the raw smell goes away.
6. Add the curry leaves and chopped tomatoes and cook until the tomatoes get mashed.
7. Add the tomato paste and tamarind paste, mix well and let boil.
8. Once the curry boils, add the fish pieces one by one, a little water if necessary, cover and cook for 15- 20 minutes or until the fish gets cooked.
9. Garnish with chopped cilantro.

Enjoy! :D





 
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