Saturday, 28 November 2015

Chilli Coriander Fried Rice


Here's a simple rice recipe that goes well with Thai curry or Chinese gravies.

Ingredients :

1 tbsp finely chopped fresh red chillies
1/2 cup finely chopped coriander leaves
4 cups cooked rice
1 medium sized onion, finely chopped
1 tbsp finely chopped garlic
1 tsp soy sauce
1 tbsp oil
salt to taste

Method :

1. Grind the red chillies, garlic and coriander leaves to a coarse paste.

2. Heat the oil in a broad non-stick pan, add the prepared paste and onion and sauté on a medium flame for a few seconds.




3. Add the soya sauce, rice and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Serve hot.







Friday, 6 November 2015

Kaju Katli



Kaju Katli requires only a few ingredients and can be prepared in a jiffy. But you need to keep certain things in mind to get it right. I have given the tips towards the end of this post. 

Have a Happy Diwali and stay safe !!!




INGREDIENTS

(measuring cup used, 1 cup = 250 ml)
1 cup cashews/kaju
½ cup sugar or as required
1/4 cup water
1 tbsp ghee or coconut oil (optional)




METHOD

1. Powder the cashew in a dry grinder/mixer. Make sure the jar and lid are completely dry. The cashews should be in powdered form and not become pasty or oily.




2.On a low flame heat sugar and water in a thick bottomed or non stick pan or kadai till all the sugar is dissolved in the water. There is no consistency in the sugar syrup required like one string or two string. Just let the sugar dissolve in the water and then proceed with the next step.




3. Add the cashew powder and stir the cashew mixture on a low flame till it starts thickening. Cook the cashew mixture for approx 7-9 minutes till the whole mixture starts to come together.



4. Meanwhile grease a plate or a tray and keep aside.

5. Remove the whole lump of the mixture from the pan and place it on the greased tray.



6.When the heat in the mixture is hot enough to handle, knead the cashew mixture.





7. Place a butter paper on top and then using a rolling pin, roll gently the dough from all sides till you reach a thickness of 3-5 mm in the dough. Remove the butter paper and let the rolled cashew dough cool.





7. When completely cooled, using a sharp knife cut the cashew dough giving square or diamond shapes.Gently remove the kaju katli with a butter knife.Serve the kaju katli straight away or keep in an air tight container.

IMPORTANT TIPS :

1. You should powder the cashews carefully making sure not to overdo it and make it pasty.

2. The mixture may be a bit grainy, but knead the mixture as mentioned in step 6. This will ensure a smooth finish finally.





Sunday, 1 November 2015

Thai green curry





Here is a heavily indianised version of Thai green curry. I have replaced galangal with ginger and lemongrass with lemon zest. But if you have access to these ingredients, please go ahead and use them for a more authentic touch. This yummy, aromatic curry goes well with plain white rice or any fried rice of your choice.

Source : Adapted from Tarla Dalal

Ingredients :

1/2 cup broccoli , cut into florets
1/2 cup cauliflower florets
1/4 cup baby corn , cut into two diagonally
1/4 cup mushrooms (khumbh) , cut into quaters
1/4 cup red capscium cubes
1/4 cup green capsicum cubes
1 cup sliced onions
2 cups coconut milk
2 tsp oil
1 tsp sugar
salt to taste

for the thai green curry paste:

2 green chillies , chopped
6 garlic cloves
1 onion , chopped
a piece of ginger or galangal
1 cup chopped coriander 
1 lemon rind , grated  
1/2 tbsp lemon juice
1 tbsp coriander (dhania) powder
2 tbsp cumin seeds (jeera) powder
2 lemongrass stalks (if available)
1 tsp salt
1/2 tsp freshly ground black pepper powder

Method:

Boil all vegetables in salt water. Drain and keep aside.
In a flat pan, heat the oil, add the onions and fry for a few minutes.
Put ½ cup green curry paste and cook on a medium flame for 2 minutes.
Add the coconut milk and 1 cup of water and simmer for 2 minutes.
Add all the vegetables and stir thoroughly. Add the sugar and salt, mix well and cook on a medium flame for 5 to 7 minutes.




for the thai green curry paste:

Grind all the ingredients in a mixer/blender using a little water.


Store in an airtight container or in the refrigerator. Alternatively, freeze for upto 3 months.Use as required.