I Sugges this Recipes

Monday, March 31, 2014

CHICKEN FRY IN EXTRA CHILI GARLIC AND TOMATO

These days I am cooking as usual but nothing worth a posting though...same old bit of this and that , boil, season or fry etc etc and the much fancied summer non-irritating dishes have become quite irritating.

Yesterday I suddenly remembered a dish which is profoundly irritating to the mouth due to high presence of hot chili. Chili is not part of taste system ( like sweet, sour, salty and bitter). This is basically a mouth irritant and gives a real kick to the people who like or dislike chili. Some people cant eat chili because of physical reaction like burning sensation, sullen mouth, watering eyes , running nose. People who cant eat chili, they dont really miss any thing as long as food flavor is concern. Flavor reminds me of its famous definition which I had learnt in my food technology and Bio chem engineering paper. Flavor means the combined effect of smell and taste in a food. The brain remembers millions of combinations of taste and smell. Imagine you ordered your favorite dish and you cant get the smell because of choked nose. You can get the taste only ..similarly if you have temporarily lost your taste sensation ( very rare though) you get the smell only. In both the cases you dont get the flavor..and the dish is really bad to eat...

THE RECIPE

This is a simple recipe I had learnt many years back from my friend when she had called us for diner. I havent cooked it for many years now. Only variation I did, was adding some Curry leaves...was tempted to put Kokum ( Nowadays I am in the grip of southern spicing system) but will try next time. It will have that real fried garlic aroma and pretty stiff on chili with a roasted powder of panch PhoDon and red chili to finish.

Ingredients

Chicken with bones 600-800 gms

garlic 2 whole pods peeled and made into a paste.

chili powder 2 tsp.

Turmeric powder 1 tsp

Tomato blanched and pureed. 5 No ( off the rack puree will not be useful for the flavor)

Curry leaves 10 No ( optional)

Oil Mustard or any other oil ..6 tbsp ( 90 - 100ml)

Sugar 1 level tsp..( this is sugar to taste and not for sweetening)

For the garnish

Roasted red chili 6 No

Panch PhoDon 1 tsp roasted and ground (, if you dont have panch PhoDon, mix equal volume of Methi, fennel, mustard and cumin and take one tsp of the mix.)

NOTE; You can use less chili..but at least use 2 roasted chili and some Kashmiri chili powder.

PROCESS

Heat oil and add garlic paste , lower flame and stir vigorously to a light brown tinge to garlic paste. If it sticks add 1 tbsp water and mix.

Add curry leaves ( optional)

Add paste of red chili and Turmeric stir for 1 minute or so

Add chicken sauté for 3-5 minutes.

Add salt and sugar

Add 50 to 75 ml of tomato puree and fry at high flame till the oil comes out

Repeat the process with 50-75 ml of tomato puree.

CAUTION: For this recipe do not add all puree at a time. The flavor will be very different but good)

When all puree is added continue frying till the oil comes out and the gravy sticks to the chicken.

Add the garnish and mix.

NOTE: Dont worry , the chicken will be done ..it takes chicken to become edible in 4-6 minutes of stir frying.

Eat with hot rice or paratha or Kulcha, toasted bread.

VEGE OPTION: I have a good mind to try it with Yam Raw jack fruit, may be Paneer too.

AND FOR MY BLOG FRIENDS, GREAT BREAKFAST FROM KITCHEN GOSSIP.

Today I got up and as usual, with eyes half open started reading the new blogs from the dash board. I read this recipe with eyes wide open, rushed to the kitchen, by-passed the fresh bread; pulled out the last piece from the old pack and made this. I think this is the 1st time I made some thing from the blog within one hour of its publication. While someone was enjoying the stupid germinated lentils etc, mango, carrot and cucumber I relished this one. I had some stale Parmigiano Reggiano which added to the taste too.

Please make this dish and enjoy

The link is given below for the recipe.

How to use up Stale Bread – Part 1 from great Kanchan of Kitchen gossip)

Kicking Off Side Dish Season with Roasted “Wild” Mushroom and Potato Salad

It’s almost that time of year again. The holidays are still a little ways off, but you’re already starting to wonder (worry?) what creative side dishes will adorn the season’s holiday tables. This delicious, and very versatile roasted mushroom and potato salad could be worth a look.

“Wild” mushrooms have never been less so, and that’s a good thing. Not that hunting for mushrooms in a dewy forest isn’t fun, but I’ll take a nice safe grocery store over actual labor anytime. Especially since the selection has gotten so much better over the years. You can easily find 5-6 varieties of mushrooms in the big markets, and they all will work.

I’ve given you an almost blank canvas here, with possible additions being as numerous as they are obvious. One geometrical change I’d make next time, would be to quarter the potatoes instead of halving them, to add surface area, as well as decreasing the cooking time.

Not only is this salad good hot, room temp, and cold, but it also works for breakfast, lunch, and dinner. I hope you give it a try soon. Enjoy!

Ingredients for 6 portions

2 tbsp olive oil, more as needed

2 lbs new yellow or red potatoes

1 lb trimmed wild mushrooms

2 oz pancetta

salt and pepper to taste

3 tbsp sherry vinegar

2 tbsp tarragon

2 garlic cloves, finely minced

Note: I roasted the potatoes at 400 F. for 30 minutes, then turned the oven up to 425 F. to finish with the mushrooms. For simplicity’s sake, just use 425 F the whole way. It’s 30 minutes for just potatoes, then about 20-30 more with the mushrooms, tossing a few times. Don’t stop until everything is looking awesome.

Sunday, March 30, 2014

KARELA BITTER GOURD AALU

KARELA (BITTERGOURD) AALU

INGREDIENTS

Karela (bitter gourd)-1/2 kilogram (approx 5-6 bitter gourd in number)
Potatoes -3-4 medium sized
Salt-2-3 teaspoons
Red chilli powder-1/4 teaspoon
Turmeric powder-1/4 teaspoon
Coriander powder-1/2 teaspoon
Anardana powder-1/4 teaspoon
Green chillies (whole)-2-3
Oil-4-5 tablespoons

METHOD

Peel the karela (bitter gourd) with a knife & keep the outer covering aside as it will also be used for the vegetable.

Using the knife, put a cut in the centre of each bitter gourd & add around 1/4 teaspoon of salt in the centre.
Mix a little salt in the outer covering as well.

Keep it aside for 1-2 hours or you can even apply salt in the morning & make the vegetable in the evening.
After 1-2 hours or as much time as you desire, separate the seeds from the centre of the karela.

Next, wash the bitter gourds in water really well to separate the salt & also wash the outer covering really well.
Squeeze out the excess water from both of them.

Peel, wash & slice the potatoes into round chips but they should be thick in size.

Mix all the spices together i.e. 1 teaspoon salt (adjust as per taste), red chilli powder, turmeric powder, anardana powder & coriander powder.

Apply approx 1/4 teaspoon of this mixture in the centre of each bitter gourd.

Heat 3-4 tablespoons of oil in a pan.
Deep fry these bitter gourds till they turn golden brown in color.

Take them out & keep them aside.

In the remaining oil, add the outer covering & as it turns slightly brown, add in the remaining mixture of spices & mix well.

Next, add the sliced potatoes & whole green chillies & mix well.

Add in the fried bitter gourds & mix well.

Cover it with a lid for 10-15 minutes & cook till potatoes turn soft.
Keep checking in between.

As the potatoes turn soft, turn off the flame.
Karela (bitter gourd) aalu is ready to serve.

Noodles Pakora Noodles Fritters

Ingredients

Plain noodles Veg or Egg-1/2 packet( Cooked and drained)

Onion medium thinly sliced-1

Green Chilly( minced or pounded)-3

Ginger( minced or pounded)-1"

Garlic cloves( minced or pounded)-4

Curry leaves-few

Coriander leaves-2tbsp

Besan flour/ Chickpea flour/ Kadalamavu-1/4cup

Rice flour/ Arisimavu-1/4cup

Baking soda-1/2tsp

Red chilly powder-2tsp( +/- according to taste)

Turmeric powder-1/2tsp

Salt to taste

Water required

Oil to deep fry

Method

In a deep bowl mix in the sliced onion, curry leaves, coriander leaves, pounded green chilly, ginger and garlic. To this add the rice flour, besan flour, baking soda, red chilly powder, turmeric powder and salt. Mix them well, now add the plain noodles and mix till the ingredients are well bound( if required sprinkle little water). Note that the pakoda batter should be thick, you should be able to pick with your hand. Now heat oil in a deep frying pan or use a deep fryer. When the oil is hot, pick small amounts of batter and drop it into the oil. Fry the pakodas till golden brown, drain and place on a paper towel. Serve hot with tomato sauce or chutney of your choice.

You can also use thin spaghetti or instant noodles for making this pakora. If instant noodles is used cook the noodles along with taste maker with less amount of water, than the amount mentioned in the pack and do not drain the instant noodles.

Date Syrup and Sesame Paste Tahina u Robb طحينة و رُب

Some foods are just made for each other - as every Libyan knows, tuna and harissa go hand in hand, like peanut butter and jelly. Tahina (sesame paste)and Robb (date syrup) are the Arab version of PB&J, making a perfect quick high-energy snack when scooped up with or spread on warm flat bread. You can mix them together in one bowl or dip the bread alternately in the sweet Robb and nutty Tahini. Either way, Tahina and Robb go together perfectly.

Saturday, March 29, 2014

Murungakkai Soup Drum stick soup

Murungakkai Soup (Drum stick soup)
Many of us could never have thought that soups can be made out of murungakkai. All of us love the taste and smell of this. Murungakkai sambar will turn out well even for beginners who don’t know to cook, as the taste and smell of the vegetable will make it tasty however we cook. Nutritional value of this veg is also very high. There are many jokes relating to this veg which many of us know. Give little soup to the small kids at home. They will love it

This time when I went to chettinad, I happened to taste this soup in one house. Usually in chettinad clear soups are made. Tomato soup and cauliflower soup is the most common. Chundakkai soup and karugappilai soup will also be made at home (not during functions).It was first time that I was tasting this soup. It was very tasty .I asked for the recipe immediately and tried it soon after coming home and took the snaps also to blog the recipe

Now a days I am little lazy in writing blogs.Though I can give many reasons for this, loosing interest is the main reason behind. I know, it happens to all of us sometime at some stage. But due to the continuous interest and support shown by my loving readers, I try to rejuvenate the interest and keep on writing to help the younger ones in cooking (the main purpose of my blog).

Ingredients
Thoor dhal-A handful
Drum stick-2(10 to 12 pieces)
Tomato-1
Green chillies-3
Turmeric powder-1/2 teaspoon
Curry leaf –little
Coriander leaf-little
Big onion-1
Pepper powder-1 teaspoon

To season
Cinamon-2 small pieces
Cardamom-1
Clove-2
Birinji leaf-a small one
Curry leaf-little
Fennel seed-1 teaspoon pepper corns-1 teaspoon
Cumin seed-1 teaspoon
Procedure
Cook the drum stick pieces in 4 cups of water in a vessel. Once the drum stick pieces are cooked well, take out the pieces and keep the water aside to be used later(The water in in which it is cooked will have all the flavour of the drumstick). Once the drum stick pieces are cold, break it open and with the help of a spoon take the pulp out. Cook the thoor dhal also well in the cooker. Chop the onion and tomato pieces nicely. Split the green chili

Keep the kadai in the stove. In little ghee or oil season the soup with the items given in to season. Now add the onion, tomato and chili and sauté well .Mix the dhal with the water in which drum stick is cooked. Add this water to the kadai. Once this boils add the pulp taken from the drum stick pieces and the salt needed also. Let the soup boil for 5 to 6 minutes. Meantime check for consistency and taste. If any taste is missing you can add this at this stage. Before switching off the stove add pepper powder if you want the soup hot. Garnish with coriander leaves

Gluten Free Mexican Recipes The Flavors of Santa Fe

The Land of Enchantment

I lived in rural northern New Mexico for three years. During that time I loved cooking with fresh roasted green chiles. Harvest season in New Mexico smells like roasting green chiles. Everywhere. Its true. And its seductive. Some might even say, magical.

But beyond the smoky sweetness that tugs at your suddenly empty and ravenous belly there is something else in the cool dry air, some intoxicating, invigorating whiff of the impossible, the extraordinary, the stuff of dreams. Barely there. Unless you pay attention to it. A shape shift at the corner of your eye. A rainbow over the mesa. A wing. The yelp of a coyote. The sudden purple of autumn asters in the rain carved arroyo.

New Mexico enchants her visitors.

It’s a feast of color and tastes spiked with the scents of juniper, chile and sage. To celebrate its flavors I have gathered my New Mexican inspired recipes for you- a reference to tempt you. Until you visit New Mexico. And find your own rainbow, waiting.

Fresh fire roasted green and red chiles.

My Santa Fe + Mexican Recipes

Acorn Squash with Green Chiles

Big Easy Chili

Blue Corn Muffins with Green Chiles

Brown Rice Tortilla Chips

Buffalo Sausage Stew with Gold Potatoes

Butternut Chili

Calabasitas- Zucchini, Corn, Green Chiles, Lime and Black Beans

Chicken and Artichoke Enchilada Casserole (New Mexican Style)

Cilantro Pesto de Esteban

Cranberry Buffalo Roast Stew with Sweet Potatoes

Easy Spinach and Cheddar Quesadilla

Enchiladas Griegos for Two with Spinach and Feta Cheese

Holiday Turkey Enchiladas

How to Make Roasted Green Chile Sauce

Jalapeño Lime Hummus

Joeys Kicked Up Rockin Guac with Tomatillos

Lime Chicken (Soft) Tacos

Lime Quinoa Salad with Mint

Mexican Pumpkin Soup with Black Beans and Lime

Maple Roasted Acorn Squash with Cornbread Stuffing

Mexican Black Bean Soup

Pumpkin Polenta with Avocado-Tomatillo Salsa

Quickie Enchilada Sauce- Gluten-Free

Quinoa: How to Cook It- the easy way

Quinoa Taco Salad

Nachos Fabuloso

New Mexican Green Chile Stew with Turkey

Parmesan Crisps & Roasted Tomato Salsa

Pineapple Salsa Chicken Enchiladas

Pinon Rice Bake with Corn, Green Chile, Artichokes and Goat Cheese

Red Quinoa with Butternut Squash and Cranberries

Roasted Corn Chowder with Chicken & Cilantro

Roasted Green Chile Tortilla Bake with Cream Cheese

Roasted Tomato Salsa

Roasted Yellow Tomato Salsa

Roasted Vegetable Salsa

Santa Fe Chicken Chili

Santa Fe Pumpkin Chowder

Slow Cooker Roasted Hatch Chile Stew

Spaghetti Squash New Mexican with Black Beans and Lime

Spanish Rice Bake

Sour Cream Chicken Enchiladas

Southwestern Stuffed Peppers

Sweet Potato Black Bean Enchiladas

Sweet Potato Soup

Tequilla Lime Salmon

Tostada Nueva- a Southwestern Twist on the BLT

Two Artists Chili

Turkey + Sweet Potato Enchiladas

Vegetarian New Mexican Green Chile

Bakery and Bread

Pear Polenta Muffins

Pueblo Bread- with green chiles

Pumpkin Corn Muffins

Skillet Cornbread with Green Chiles

Sweet Banana Polenta Cake

Sweet Potato Cornbread

Yeasted Quinoa Cornbread

Dessert

Banana Polenta Cake

Mexican Chocolate Cake

New Mexican Hot Fudge Sundae

Pumpkin Raisin Cake

Quinoa Pumpkin Cookies

Rustic Strawberry Cobbler Cake

Strawberries Citronge

More Tex-Mex and New Mexican Recipes from Food Bloggers:

Green Chili Sauce - Salsa Verde from Kitchen Parade

Chile Rellenos Bake from Kalyns Kitchen

Tangerine and Jicama Salad with Garlic and Cilantro from Pinch My Salt

Turkey Green Chile Chili from Perfect Pantry

Carnitasfrom Simply Recipes

Roasted Green Tomatillo Salsafrom Andreas Recipes

How To Roast Your Own Green Chiles from Elise at Simply Recipes

Chipotle Chili from Cooking with Amy

Creamy Mexican Chayote Soup from FatFree Vegan Kitchen

Homesick Texans Carnitas Houston Style

Mexican Grilled Corn from Food Blogga

Three No-Cook Summer Recipes from Farmgirl Fare

Guacamole Deviled Eggs from Coconut and Lime

Friday, March 28, 2014

Chili Rubbed Chicken Fajitas

As if it was not bad enough that my soap, The Young and The Restless, which I have watched since it came on the air and still DVR every single day of my life, was not on yesterday because of basketball, I sat down with my usual Thursday night feast to find there was no Survivor either! Very disappointing. But, enjoying my tasty dinner certainly did make me feel better. However, I still have to wait until Monday to see what is happening in Genoa City.

I used a regular bone-in, skin on, chicken breast and gave it a good rub of chipotle chili powder, ancho chili powder, cumin, coriander, garlic powder and salt and pepper. In a preheated 375 degree oven, the chicken breast roasted for about 40 minutes. I removed it and set it aside to cool before shredding into good sized pieces for filling the fajitas.

The next step is to prepare the vegtables. Slice 1 medium red onion and a sweet pepper, I used yellow but any color will work perfectly, even green. Sautee in a hot preheated skillet for just a few minutes to develop some caramelization, but retaining the texture and crunch. Season with salt and pepper and a few shakes of Worcestershire sauce, if desired.

I used flour tortillas for my fajitas last night as an alternative to the corn tortillas I have been addicted to lately. To heat, wave them over the flame on a gas range just until they blister a little bit and are warm and pliable. Fill with shredded chicken, sauteed onions and peppers, shredded cheese, homemade pico de gallo (see March 5 for instructions) and guacamole (see January 14 for that recipe). Dig in!

Choco Chip Sour Cream Muffins

I love to bake on Sunday evenings with wonderful treats like muffins, breads, cakes, cupcakes…

This weekend I was in fridge-cleaning mood (as I overbought lots of grocery and need to make some room to accommodate and I was in this process). In the back of my fridge I found a container of sour cream which was nearly ready to expire. Then a speedy internet search guided me to these Choco Chip Sour Cream Muffins.

If you are looking for a special breakfast treat to enjoy your morning, make these Choco Chip Sour Cream Muffins. They are perfect with a cup of coffee/milk or a chilled glass of orange juice. These muffins are super moist, light and so soft. They tasted really like heaven.

Recipe Source: TasteofHome

Ingredients:

All Purpose flour – 1 ½ cups

Sour Cream – 1 cup

Baking powder – ¾ tsp

Baking Soda – ¾ tsp

Vanilla Extract – 1 tsp

Salt – ¼ tsp

Egg – 1 no

Unsalted butter ( melted) – 5 tbsps

Granulated Sugar – ¾ cup

Semi Sweet Chocolate Chips – 1 cup

Preparation

In a small bowl take baking powder, baking soda and salt and mix well.
Add melted unsalted butter, sugar and beat for few minutes until light and fluffy.
Add the egg and mix well.
Now add sour cream, vanilla extract and mix well.
Add flour to the batter and mix well until fluffy.
Fold choco chips to the mixture.

Preheat oven to 350 degrees.
Put paper liners in 6 muffin tins and fill them to ¾ with .
Bake for 16-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Transfer muffins and let them cool.

Sending this to Showcase -Desserts hosted by Divya, Bake Fest hosted by Priya started by Vardhini,KC-Baked Goods hosted by Geetha for Kalyani, Breakfast Ideas hosted by Chandrani, Only Chocolate hosted by Pari, Lets bake Cupackes and muffins by Nayna