Showing posts with label or. Show all posts
Showing posts with label or. Show all posts
Thursday, April 10, 2014
PRAWN TEMPERADO or TEMPERED PRAWNS
PRAWN TEMPERADO OR TEMPERED PRAWNS
The word ‘Temperado’ is a Portuguese word literally means to sauté or fry. This is a semi-dry curry and the gravy clings thickly to the prawns, imbuing them with intense, sweet-sharp, hot flavours.
Serves 6 Preparation Time 45 minutes
Ingredients
½ kg good prawns cleaned and de-veined
1 teaspoon lime / lemon juice
Salt to taste
2 onions chopped finely
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
2 tablespoons Oil
¼ teaspoon turmeric powder
1 teaspoon cumin powder
½ teaspoon garam masala powder / all spice powder
2 teaspoon chillie powder
2 tablespoons tomato paste or 2 tomatoes chopped finely
2 tablespoons chopped coriander leaves
Wednesday, March 12, 2014
Undhiyu Mix Vegetable Curry for Makar Sankranti or Uttarayan Kite Festival special
The festival of Uttarayan is a uniquely Gujarati phenomenon, when the skies over most cities of the state fill with kites from before dawn until well after dark. The festival marks the days in the Hindu calendar when winter begins turning to summer, known as Makar Sankranti or Uttarayan. On what is usually a bright warm sunny day with brisk breezes to lift the kites aloft, across the state almost all normal activity is shut down and everyone takes to the rooftops and roadways to fly kites and compete with their neighbors.
Ingredients:
Kites of all shapes and sizes are flown, and the main competition is to battle nearby kite-flyers to cut their strings and bring down their kites.
Parents who normally find their children hard to get out of bed for school will find them setting the alarm for 5 am on 14th Jan., to get up and start flying kites in the ideal pre-dawn wind. The atmosphere is wonderfully festive, as whole families gather on the rooftop, special foods like laddoos , undhyu are prepared for eating over the course of the day, and friends and neighbors visit each other for group kite-flying fun. Often people look out for which of their friends has the optimum terrace for kite flying and many will congregate there. This leads to many social gatherings that would not otherwise occur, as one person’s brother’s friends meet their classmate’s cousins, because they have all gathered on the rooftop of the same mutual friend. People often find themselves marking time by Uttarayans: “I met you three Uttarayans ago, right?” is a not uncommon phrase. At night, kite fighters send up bright white kites to be seen in the darkness, and skilled flyers will send aloft their tukkals with strings of brightly lit lanterns in a long line leading back down to the rooftop. From early morning to late at night, Uttarayan provides lots of fun and beautiful sights to remember for a long time.
Since 1989, the city of Ahmedabad
(Source : Gujarat Tourism )
I have listed recipes of some mouth watering dishes, which can be easily prepared on Makar Sakranti or Uttarayan.
Festivals in India
Undhiyu (Special mix vegetable curry)Ingredients:
1. 1/2 cup green broad beans (valor) stringed and whole
2. 1 cup fresh pigeon peas (green tuver)
3. 1 cup surti papdi stringed and whole
4. 1 cup purple yam (suran) peeled and cubes
5. 1 cup potato peeled and cubes.
6. 5 - 7 baby brinjals slit (small size eggplant)
7. 2 raw bananas unpeeled
8. 2 tablespoon coconut grated
9. 1 teaspoon ginger paste
10. 1 teaspoon garlic paste
11. 4 tablespoon green chili paste
12. 1 cup coriander chopped
13. Salt to taste
14. 1/4 cup peanut crushed
15. 1 tablespoon sesame seed crushed
16. 1/4 cup oil
17. 1 tablespoon sugar
18. 1/2 cup fenugreek leaves chopped
19. 2 tablespoon chick pea flour
20. Salt to taste
21. 1 teaspoon lemon juice
Method:
1. Cut eggplant slit, cut 1 banana in 3 pieces and give slit.
2. Mix all no.8 to 14 Ingredients in order and mix well, than take 1/4 part of this masala mixture and stuff bananas and baby eggplants.
3. Another masala mixture keep aside.
For Chickpea flour dumplings (Muthiya):
Ingredients:
1. 1 cup chickpea flour
2. 1 cup fenugreek leaves chopped
3. 4 tablespoon oil
4. 1/2 teaspoon fennel seeds (saunf, varyali)
5. Pinch of baking soda
6. 1 teaspoon lime juice
7. 1 teaspoon red chili powder
8. 1 teaspoon coriander powder
9. 1 teaspoon sugar
10. Salt to taste
11. Oil to deep fry
12. Water as needed
Method:
1. Combine flour, baking soda, oil, lime juice, salt, sugar, fennel seeds, red chili powder, coriander powder and methi (fenugreek leaves) in a bowl.
2. Mix all together with your hands and whilst kneading gradually pour in the water.
3. Made a soft dough form into small oval or round shape dumplings.
4. Deep fry in hot oil until golden brown drain on paper towels so that extra oil will get soaked and keep it aside.
5. Methi muthiya is ready take aside.
6. In this hot oil deep fry yum and potato light golden brown and keep aside.
For Temparing:
1. 1/2 cup oil
2. 1/4 teaspoon asafetida
3. 1 teaspoon carom seeds (ajwain)
4. 2 dry red chili
5. 1/4 teaspoon cumin seeds
6. 2 bay leaf (tej patta)
7. 1 teaspoon turmeric powder
8. 1 teaspoon garam masala powder
9. 1 teaspoon red chili powder
10. 1 teaspoon lemon juice
Method:
1. Add in large pan heat half cup oil, add in asafetida carom seeds, cumin seeds, dry chili, and bay leaf leave 30 sec.
2. Now add potato, yum and all beans (surati papadi, valor, green peas) mix well.
3. Add salt, turmeric powder, garam masala and red chili stir well. Add 1 cups of water cover the pot and cook for 7-8 minutes.
4. Add stuffed brinjals and stuff banana into it, and another reminded masala mixture mix well.
5. Add 1 cup of water into it and cook for another 7 - 8 minutes stirring occasionally.
6. Stir properly and mix it well..Pour a cup of water and fenugreek leaves dumplings cover and simmer on a very low heat for 10 minutes.
7. Occasionally stir it and see if nothing gets stucked down.
8. Garnish with coriander.
9. Enjoy hot undhiyu with puri or rotli.
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Wednesday, March 5, 2014
Shrimp Jalapeno Nachos for Cinco de Mayo or Cinco de Anytime
The earliest versions were made by simply broiling a single layer of cheese-topped chips, which were then garnished with jalapeno peppers – simple and elegant, with every chip genetically identical to the next. Over time we’ve added hundreds of toppings, as well as replaced the broiled (real) cheese with something that you can also use to grease an axel.
Don’t get me wrong, I enjoy the aforementioned version just as much as the next guy wearing pajama jeans, but once in a while it’s good to revisit a simpler time in American snacking. If you’re planning to party, I wish you a fun and safe Cinco de Mayo, and hope you give these very tasty chips a try. Enjoy!
Ingredients for 4 Portions:
1 pound peeled and deveined shrimp (I used 50-60 per pounds size, which are ideal for this)
1 tbsp vegetable or olive oil
pinch of cayenne
1/4 tsp ground chipotle pepper
salt and pepper to taste
50-60 large tortilla chips, or as needed
2 jalapeno peppers, sliced very thin
2 jalapeno peppers, sliced very thin
about 3 1/2 cups of shredded Monterey Jack or cheddar cheese
avocado creama (1 avocado, 1 cup sour cream, and juice of 1 lemon or 2 limes; liquefied in a blender)
sliced cherry tomatoes and freshly chopped cilantro to garnish
View the complete recipe
View the complete recipe
Sunday, February 2, 2014
Chakkarai pongal or Sarkkarai pongal sweet Rice
This Rice is the queen of pongal.The idea of making this pongal on the first day of Thai month, was to make a sweet first out of the newly harvested rice. Now time has changed. Agriculture is no more the main occupation of many. But we continue to celebrate the function with some raw rice we get in the store.To our future generations we should try to explain the importance of this function to the farmer and the agriculturists
In those days pongal was kept outside the house in the open for sun God. Now in our system of living we can’t do that and we have ended up in making pongal in the pressure cooker in our kitchen. Till today, I have managed to make pongal on the pongal day in the pongal panai in the dining room keeping the gas stove down .But in this method there is a risk of pongal getting burnt if we are not careful. So I advice the younger generation to make it in the cooker itself which is a safe and sure method
Ingredients
Raw rice-1 cup
Grated jaggerry-1 cup
Broken green gram-handful (pasiparuppu)
Ghee 3 table spoons
Cashews-10
Raisins-handful
Powdered cardamom-1 teaspoon
Procedure
Wash the rice and pasiparuppu and cook in the pressure cooker with 3 cups of water in medium fire for 10 minutes. Meantime dissolve the jaggerry in a cup of water in the stove. Strain it using a stainless steel strainer .Keep it back in the stove and bring the mixture to a boil for 2 minutes. After the pressure goes open the cooker. Smash the rice nicely with a flat ladle. Slowly pour the jaggerry water into the cooker mixing well .Switch on the stove now and in low fire mix everything nicely. Switch off the stove in 2 minutes. Remember the pongal will solidify once it cools. If you want you can add little milk also instead of water while cooking rice.
In a small frying pan, in a tablespoon of ghee fry the cashews after breaking it into small pieces in low fire. Add this also into the cooker. Fry the raisins also and along with that ghee add everything into the pongal. Add the cardamom powder and a tablespoon of ghee and mix well. Your pongal is ready .While serving you can use the remaining 1 tablespoon of ghee
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