ALOO PARATHA

     Aloo Paratha is one of the most famous Indian Bread stuffed with Potatoes.  This is a popular dish originating from Punjab, but can commonly be termed as a North Indian Dish.  Aloo Paratha can be served at any time of the day, it suits well for a breakfast, lunch and dinner.  Serve hot Parathas with a blob of Butter along with a cup of Curd(Yoghurt), Pickle or Raitha.
    We can see a rather different eating habit far more profoundly than we realize since the Food Revolution.  And I have always felt that the main medium of revolt being the Television Culture, started with the noteworthy launch of Doordarshan in India in 70s. Since then, North Indian Culture and food seeped slowly into South Indian Kitchen.  It has deeply rooted to the beginning of North Indian Khana even in South Indian Restaurants.  Least to mention the influence of Chinese Food in terms of Indian Cuisine.
     Aloo Parathas are Whole Wheat Indian Bread with a heart-warming Potato Stuffing. What makes Aloo Paratha special is the soft and tasty filling of potatoes flavoured with mild spice powders and seasoning. Garam Masala gives this Paratha a wonderful flavour, and Amchur (Dry Mango Powder) adds a tinge of tanginess to the dish. Usually, Parathas are roasted with lots of Ghee (Clarified Butter) and served with dollops of Butter.
      Aloo Parathas are wholesome as they are, so serve them with simple side dishes. These Parathas taste best when served hot with Pickles /Achar, Curd or Raitha.  Aloo Paratha is one best dish which can be packed in a Lunch Box, as it stays fresh and soft even after a long time.

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Cuisine : North Indian (Punjabi)
Course : Main Course
Difficulty : Medium
Spice Level - Low
Serves : 4
Yields : 12 - 15 Parathas
Author : SM

Preparation Time : 25–30 Minutes
Leavening Time : 5–8 Minutes
Cooking Time : 15–20 Minutes

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HOW TO MAKE ALOO PARATHA - POTATO STUFFED PARATHA

ALOO PARATHA

 

INGREDIENTS:

For The Dough:

Whole Wheat Flour - 2 Cups
Salt - To Taste
Sugar - 1 Teaspoon (Optional)
Ghee/Oil - 2 Tablespoon
Water - as Required
  

For the Stuffing:

Potatoes - 3-4 No's.
Onion - 1 No.
Green Chillies - 1-2 No's.
Cumin Seeds - 1 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Garam Masala - 1/2 Teaspoon
Dry Mango Powder(Amchur) - 2 Teaspoons
Coriander Leaves/Spring Onions - Few.
Salt - To Taste
Oil/Ghee - 2 Teaspoons

To Cook :

Ghee/Oil - 4-5 Tablespoons (To Drizzle)

METHOD :

For the Dough:

• Mix all the ingredients mentioned under 'For the dough', adding a little water, and knead it into a pliable dough.
• Finally, add oil /melted Ghee and knead it again for about 7-8 minutes.
• Cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium-sized balls and keep it aside.

For the Stuffing:

• Boil the Potatoes, peel and mash them.
• Heat Oil/Ghee in a Pan over medium flame.
• Splutter Cumin seeds, add finely chopped Onions and Green Chillies.
• Sauté them until Onions turn translucent.
• Add, Red Chilli Powder, Garam Masala to the above and fry this on a very low flame for few minutes.
• Add mashed Potatoes along with a dash of Salt and mix well.
• Sprinkle Amchur Powder and finely chopped Coriander Leaves/Spring Onions and mix well.
• Leave this on a low flame for a few minutes and switch off the flame.
• Allow it to cool.
• Divide the Potato Stuffing into 12-15 medium-sized balls and keep them aside.

For Aloo Paratha:

• Roll the dough balls into thin circles.
• Place a little Potato Stuffing at the centre.
• Bring the sides of the dough together and seal them tightly with your fingers, shaping them into a ball.
• Dust some flour and roll the dough with Potato Stuffing into a Circle.
• Heat a griddle (Tawa) and cook each paratha on a medium flame.
• Drizzle 1/4 Teaspoon of Oil/Ghee over each Paratha and cook them until they turn into golden brown colour on both the sides.
• Follow the suit for the rest of the dough balls.
• Serve hot Parathas with a bowl of Curd (yoghurt), Raitha or Pickle.

NOTES:

• Add very little water as required while kneading the dough.
• Adding Ghee/Oil while kneading the dough yields soft Parathas.
• Can Substitute Amchur(Dry Mango Powder) with Lemon Juice.
• Chop Onions and Green Chillies as finely as possible.
• Can avoid adding Green Chillies too.
• Mash the potatoes without any lumps.
• If the Potato stuffing is prepared without lumps and large pieces, the Parathas will not break while rolling.
• Cook Aloo Parathas over a hot griddle.  If cooked at low temperature, Parathas tend to become hard.
• Can avoid adding Ghee/Oil while roasting the Parathas.
• Can also smear a blob of butter over hot parathas before serving.

EASY GARLIC BREAD RECIPE

 
     There are several methods and twists for making Garlic Bread, the easiest method is rubbing a cut clove of garlic over toasted slices of Italian or French bread, and spreading the toast with olive oil or butter.
     Since having those Garlic Breadsticks from Pizza Hut, I was on a hunt to get perfectly toasted Garlic Bread.  On the run, I have come up with few easy methods of making Garlic bread at home.  Choose the method apt for your taste, depending on how you like your breadsticks, either soft/crispily toasted. Also, a good Garlic Bread recipe should neither be greasy or dry.  The main trick is to get the bread butter proportion perfect to suit your loaf.
     If you have Garlic Butter Spread ready in your hand, then the job would get much easier.  Garlic Butter spread is an easy recipe which can be incorporated into, within minutes at home. I usually prepared my own Garlic spread at home, a fresh batch every time I make Garlic Bread. Finely mince/ grind/smash few cloves of Garlic, just warm up Unsalted Butter and saute it along until raw flavour goes on a very low flame.  Add some Parsely/Chive or any herb to suit your whims and fancies to the Butter, there you go with a simple Garlic Butter spread. Can warm up the butter along with garlic and parsley in a microwave oven at high for 2-3 minutes.
     This easy Garlic Bread Recipe can be prepared with any type of bread, a normal Loaf of Bread, French Bread(Baguette).  Cut them into halves or into sticks, spread them with Garlic Butter Spread.
It can be grilled or broiled until toasted or baked in an Electric Oven or a Microwave Oven. If you do not have any of the above just toast them over a hot griddle.  I have given all three methods of cooking for perfectly toasted Garlic Bread Sticks.

Course : Appetiser/Starter
Difficulty : Easy
Serves : 3-4
Author : SM

Preparation Time : 20 - 30 Minutes
Cooking Time : 15 - 20 Minutes

INGREDIENTS :

Bread  - 1/2 Loaf
Unsalted Butter - 1/2 Cup
Garlic - 5-6 Cloves
Parsley/Chives - Few

METHOD :

For Garlic Butter Spread :

• Add Butter in a shallow pan and warm it up.
• Saute finely minced/ground/smashed Garlic Cloves in warm butter for few minutes or until raw flavour goes.
• Care should be taken not to burn the garlic cloves.  This will alter the taste of the garlic spread.
• Add finely chopped Parsley and switch off the flame.
• Can prepare this Garlic Spread ahead and store them in the refrigerator for up to a week and in a freezer for 2 months.

EASY GARLIC BREAD RECIPE :

 In an Electric Oven :

                                         Crispily Toasted

• Preheat oven to 350°F/180°C.
• Cut the bread into sticks or into any desired shape(Depending on the loaf used).
• Spread with Garlic Butter Parsley mixture over the breadsticks.
• Line them up on a Baking tray.
• And Toast them up for about 8-10 minutes.
• Flip the Bread Sticks and return to oven on the highest rack.
• Toast them for another  8-10 minutes until the edges begin to brown.
• Watch carefully while toasting the breadsticks, it can easily get burnt.
• Adjust the temperature accordingly and toast.
• Remove from Oven and Serve Garlic Bread immediately.

                                         Soft Garlic Bread

• Preheat oven to 350°F/180°C.
• Cut the Bread into the desired shape and Spread the Garlic butter parsley mix.
• Line them up on a Baking Tray.
• Wrap the Bread in aluminium foil and heat for 15 minutes in the oven.
• Remove the wrap and let it cool down for a minute.
• Serve hot.

In Microwave Oven :

• Cut the bread into sticks or into any desired shape(Depending on the loaf used).
• Spread with Garlic Butter Parsley mixture over the breadsticks.
• Line them up on a  microwave-safe plate.
• And Cook them on Microwave High for 30-40 Seconds.
• Flip the Bread Sticks and again cook for 30 Seconds until the edges begin to brown.
• Adjust the timing for Soft/ Crispily Toasted Garlic Bread Sticks.

Over a Griddle(Stove Top Method) :

• Heat a Griddle or nonstick pan over a medium flame.
• Line up the Breadsticks smeared with Garlic Butter Spread on the hot griddle.
• Cook them on a medium flame.
• Allow to brown or crisp on the first side for about 1 to 2 minutes.
• After browning, flip the bread and repeat the process on the second side. 
• Once done, remove the Garlic Bread Sticks from the griddle and serve them hot.

• Can use store bought Garlic Butter Spread for a quick fix.
• Garlic Powder can be substituted for Garlic cloves.
• Can use Olive Oil instead of Butter.
• Use any herb of your choice for the Garlic Butter Spread.
• Parsley, Chives and Basil serve well.
• Can warm up the butter along with garlic and parsley in a microwave oven at high for 2-3 minutes.  
• Can top the toasted Garlic Breadsticks with your choice of Cheese and bake until they melt.
• Adjust the time of cooking to get your choice of soft/crispily toasted Garlic Bread Sticks

BEETROOT PORIYAL

     Beetroots - beautifully coloured vegetable with a down to earth smell. Lovely Ruby Bulbs dangling from Emerald leaves - A miracle of nature, perfection personified.  In the sense of shape, smell, colour and nutrition.  What I love most of this vegetable is its magical colour which can turn anything you add into a deep pink, overpowering its true nature.  Then comes the wonderful earthy smell synonymous to this vegetable.
     Beetroot is a superfood to keep you in the Pink of Health. It is a good source of Iron, Folates and are rich in Anti-oxidants. It detoxify our system,  lowers Blood Pressure, purifies the blood, cleanses the liver and boosts stamina.
     Any Vegetable Poriyal is a common dish prepared at home.  It is quite similar to Thorans prepared in Kerala, but with a slight variation in seasoning.  Thorans aren't seasoned with Black Gram Dhal/Bengal Gram Dhal, but rest of the ingredients remain the same. Not a day goes without a Poriyal/Thoran.  It serves as a good combo with Rice and Sambar/Curry, Rasam, Curd etc., Adding Coconut to Poriyals is you choice.
     Beetroot is one default vegetable in my pantry and love to prepare variety of dishes out of it.  Usually I prepare my favourite Beetroot Curry, Beetroot Poriyal/Thoran and Beetroot Pachadi. We can even make Beetroot Sabzi which goes along with Chappathis and Puris.  Try your hand with Beetroot Paratha/Beetroot Puri for a beautiful coloured Indian Breads. I love the way Beetroots transforms the colour of a dish.

Course : Side dish
Spice Level : Moderate
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 5 -10 Minutes
Cooking Time - 5 - 10 Minutes

INGREDIENTS : 

Beetroot - 2 Nos.
Shallots - 4-5 Nos.
Garlic - 2 Cloves
Green Chillies - 2 Nos.
Grated Coconut - 3 Tbspn
Turmeric - a Pinch
Salt - To Taste
Sugar - A Pinch(Optional)

For Seasoning :

Oil - 2 Tspn
Mustard Seeds - 1 Tspn
Urad Dhal - 1/2 Tspn
Dry Red Chilly - 1 No.
Curry Leaves

METHOD : 

• Wash, clean and peel the Beetroots and finely chop them.
• Heat Oil in a pan, splutter Mustard Seeds, Urad Dhal, Dry Red Chillies and Curry Leaves. 
• Saute finely chopped Onions, Garlic Cloves and Green Chilies until onions turn translucent.
• Add Chopped Beetroots along with Turmeric, Salt, Sugar and give a quick stir. 
• Sprinkle some water and cook until they turn soft for about 4-5 minutes.
• Once the Beetroots are well cooked, sprinkle grated Coconut and mix well.
• Leave the Beetroot Poriyal on a low flame for about a minute.
• Serve Beetroot Poriyal along with Rice and any curry of your choice. Goes well with Chapathis too.

NOTES :

• You can finely chop the Beetroots or alternatively you can grate them for Beetroot Poriyal.
• Adjust the number of Green Chillies and Dry Red Chillies to your spice preference.
• Adding Sugar and grated Coconuts are totally optional.

TOMATO KURMA

      Let's start with a tetchy classical tale whether Tomato is a Fruit/ Vegetable.  If asked, a Botanist would end up saying that a fruit is an entity that develops from the fertilized ovary of a flower. But in Culinary terms, it is literally a sense of revelation which classifies Tomato into a Fruit or a vegetable.
          "Knowledge is knowing a Tomato is a Fruit,
           Wisdom is not to putting it in a fruit salad
            Philosophy is wondering if that means ketchup is a smoothie"- Miles Kingston
     In most of the culinary world, it is considered as a Vegetable, whatever... We Indians end up trying new culinary techniques and innovate unlimited dishes from whatever available.  Chutneys/Curries fall mainly into this category - new versions of chutneys/curries are invented every now and then in almost every Indian Kitchen. We can even see new versions of Rasams these days like Cranberry Rasam & Pineapple Rasam.
    Tomato has a versatility of its own that it can be added to almost all dishes in some way or the other, not into a fruit Salad anyway. As Toppings, in Salads, we can even Stuff those luscious fruits, or just serve them grilled or charred, convert them into tasty Salsas, dippings, sauces/ ketchup, serve them as Chutney and Curries or in a Curry/Rice Dish, Add a slice of it into your Sandwich/Burger.  Tomato serves well with its wonderful nature of tanginess and lusciousness.
     With a number of Tomato Chutneys/Curries in the list every now and then I end up preparing at least one Tomato Chutney /Tomato Curry in a week to go along with Idli/Dosa.  But this Tomato Kurma is a simple curry, yet so flavourful - the smell of this Tomato Kurma lingers in your hand even long after you have eaten this.  Even though the spices are sparsely used in this recipe it does a wonderful job to the curry.
     Tomato Kurma/Thakkali Kurma is a simple recipe which can be prepared within minutes.  This Tomato Kurma has a tangy taste synonymous with Tomatoes with a rich aroma from the mild spices added into the curry.  Pairs well with Dosas especially soft -white Dosas, Uthappams, Idlis, Paniyarams, Chappathi, Idiyappam, Appam etc.,



Cuisine : South Indian
Course : Side Dish
Spice Level  : Medium
Difficulty : Easy
Serves : 3- 4
Author : SM

Preparation Time - 15-20 Minutes
Cooking Time - 10 - 15 Minutes

INGREDIENTS :

For the Masala Paste:

Salt - To Taste

For Coconut Paste :

For Seasoning :

For Garnishing :

METHOD :

For the Masala Paste:

• Heat Oil in a Pan, and saute finely chopped Onions & garlic until onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder and Coriander Powder to the above and fry for a while on a low flame until the raw flavour goes.
• Add finely chopped Tomatoes and saute until the tomatoes are well cooked and oil separates from the mix.
• Add Tamarind paste and Salt to the above and mix well.
• Leave this on a low flame for few minutes.
• Switch off the flame and allow the mix to cool.
• Once cooled, grind the above mix into a smooth paste and keep it aside.

For Coconut Paste :

• Soak Poppy Seeds in few teaspoons of water and keep it aside.
• Grind all the ingredients mentioned under 'To grind' along with soaked poppy seeds into a fine paste and keep it aside.

FOR TOMATO KURMA :

• Heat oil in a pan, splutter Fennel Seeds and Curry Leaves on a low flame.
• Care should be taken not to burn the fennel seeds, as it will change the flavour of Tomato Kurma.
• First, add ground Masala Paste and saute it on a low flame until Oil separates from the mix.
• Adjust the Salt to taste.
• Add the Coconut Paste to the above and mix well.
• Leave this on a low flame until the raw flavour goes for few minutes.
• Add Water if necessary.
• Cook this on a low flame until you get the desired consistency.
• Finally, garnish the Tomato Kurma with finely chopped Coriander leaves and serve hot.

NOTES :

• Adding Tamarind Paste is purely optional.
• If the tomatoes are not tangy enough/ if you like a tangy version of Tomato Kurma - add tamarind paste.
• Soaking Poppy Seeds prior to grinding will help you get a smooth paste otherwise, they may float over the Curry.
• Can prepare the same recipe without grinding the 'Masala Paste" follow the step as such, until they are Sauteed and masala powders are fried, then pour the coconut paste and follow the suit.
• Can add a pinch of sugar to balance the tastes.
• Any Vegetable oil can be used for the recipe, but Gingelly Oil gives the authentic flavour.

 

IDLI UPMA

      Idli Upma is an ultimate quick fix with left-over idlis & simple seasonings.  And at times if your idlis turn out to be hard, then this recipe is sure to rescue you.  Why left-over idlis for this recipe?  The two factors I reason out are
     - Fresh- Hot idlis cannot be crumbled up without lumps.
     - They turn out to be sticky too.
       So, Cold ones serve the purpose neatly.
     

    When it comes to South Indian Cuisine the two dishes which comes to everyone's mind should be Idli & Dosa. The staple breakfast item of almost all South Indians households. Variety and Variations of the dishes are served all over the world. The above vegetarian oriented dishes are relatively easy to make, healthy and serve as a quick fix.  You have the batter then you can fix a breakfast or dinner within minutes.
     

    When it comes to Indian food abroad and if asked for one in any Indian restaurant, it would always end up with a variation of North Indian Cuisine.  But you do get South Indian food that would mostly be Idli(Sambar Idli), Dosa mostly Paper Roast/Masala Dosa, Uthappams, Appams, Uzhundhu Vadai/Medhu Vadais prepared mostly to suit the restaurant standards slicked and drenched with lots of oil. Nothing like a simple home-made South Indian Tiffin Items. Even South Indian foodies rarely bother to venture further and try other South Indian dishes.
    

     This humble 'Idli Upma' is one dish which has never been in the lime light and has never ever travelled out from the confined South Indian Kitchens. One dish which can never be seen in a restaurant.  So no wonder even South Indian foodies around the world would least have an idea of the dish. Mostly prepared to use up the leftover idlis, in a simple and easiest way.  All the more it serves well for a breakfast, evening teatime snack or for dinner.  Serve it along with Coconut Chutney & Sambar or any chutney of your choice for an extra note of flavour and taste.
     

    My husband loves this Idli Upma, and he always says if there are left-over idlis, make Idli Upma.  Whereas my kids would ask me to prepare Idli Fries out of it.  So, for the above reasons, I have got into a habit of preparing extra batches of idlis just for the purpose, keep them in the refrigerator and prepare Idli Upma or Idli fries.  Mind you, they are not left-overs or I make Idli Upma because Idlis turned out to be hard😜

    When I write about Idli Upma, I cannot stop writing about the nostalgic memory which always comes along with this Idli Upma and the Tamil Movie 'Suryavamsam', least to mention the background score of Music director S.A. Rajkumar. La... La... La... La... La... La...  Rosapoo chinna rosapoo...

Cuisine : South Indian
Course : Main Course
Difficulty : Easy
Serves : 3-4
Author : SM

Preparation Time : 15-20 Minutes
Cooking Time : 10 - 15 Minutes

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INGREDIENTS :

Idli - 8-10 Nos.
Onion -1 No.
Green Chillies -3 -4 Nos.
Ginger(1" Piece) - 1 No.
Turmeric Powder - 1/4 Tspn (Optional)
Coconut - 3 Tbspn (Optional)
Lime Juice - 2 Tspns
Salt - To Taste
Sugar - a Pinch

For Seasoning :

Oil/Ghee - 1 1/2 Tbsp
Mustard -1 Tsp
Bengal Gram Dhal - 1/2 Tsp
Urad Dhal - 1/2 Tsp
Dry Red Chillies -2 Nos.
Curry leaves -  a Sprig

Garnishing :

Coriander Leaves - Few

METHOD :

• Crumble the idlis coarsely with your fingers until they are evenly crumbled without any lumps and keep them aside.
• Heat Oil in a pan, splutter Mustard seeds.
• Add Bengal Gram Dhal & Urad Dhal along with Dry Red Chillies and Curry leaves.
• Fry the above on a medium flame until fragrant and the colour changes into slight golden brown.
• Add finely chopped Onions, Green Chillies and Ginger to the above seasonings and saute until Onions turns translucent.
• Sprinkle the Turmeric Powder and give a quick stir on a low flame.
• Add grated Coconut to the above and mix well, leave it on a low flame for 1-2 minutes stirring occasionally.
• Add crumbled Idlis along with Salt and mix well until all the ingredients are well incorporated.
• Leave this on a low flame for few minutes.
• Pour in the Lime Juice along with a pinch of Sugar and mix well.
• Garnish the Idli Upma with finely chopped Coriander leaves.
• Serve Idli Upmas hot along with Sambar or Chutney.

• Prepare this Idli Upma with cold Idlis.  Can prepare Idlis in advance and store it up in the refrigerator.
• Fresh- Hot idlis cannot be crumbled up without lumps and they turn out to be sticky too.  
• For white Idli Upma, avoid adding Turmeric Powder.
• Can prepare the Idli Upmas without Coconut too.
• I usually add Lime Juice for an extra flavour and taste.
• Adding Sugar will balance the overall taste of the dish, but it is purely optional.

 

KHEEMA FRY - PESHAWARI STYLE

     In the long run of repetitive cooking, some new style of recipes into our kitchen would surely rejuvenate the taste buds. I have always cooked similar dishes with Minced Meat, maybe a stir fry with Cabbage and Green Peas, mostly ending up with Mutton Kola Urundai and Kuzhambu(Meat Balls) and rarely with Kheema Biriyani.  But this recipe came to me off-handedly.  But the ingredients and the simplicity of the recipe instantly made me try it out.
      Mutton Kheema Fry in Peshawari Style is an absolute treat to the taste buds with its robust mixture of spices and flavours. And the uniqueness of the dish comes from the way it is slowly cooked resulting in a flavour-filled, extremely succulent Peshawari Mutton Kheema Fry. This serves as a perfect combo for Rotis, Naans, Parathas and Rice dishes.
       Peshawar is a city in Pakistan with a rich history and culinary tradition.  Peshawari Cuisine has a dominant Pashtun influence. Peshawri Cuisine maintains its taste, flavours and ingredients from its own rich heritage, culture and mainly history. Peshawari cuisine where spices and flavours are used in a controlled but mindful way is famous for its rustic style. Most of the Punjabi dishes are influenced by this method. 

Cuisine : Peshawari (Pakistan)
Course : Side Dish
Spice Level : Medium-High
Difficulty : Medium
Serves : 4
Author : SM

Preparation Time : 15-20 Minutes
Marinating Time : 30 Minutes - 2 Hours
Cooking Time : 45 Minutes - 1 Hour

 INGREDIENTS :

To Marinate :

Minced Mutton  – 250 Gms
Ground Masala Paste - 3/4 Cup(Approximately)
Thick Curd- 1 tbsp
Salt – To Taste

To Dry Roast :

Shah Jeera- 1 Tspn
Coriander Seeds - 1 Tbspn 

For Masala Paste :

Onion - 1 No. 
Ginger - 1" Piece
Garlic - 6-8 Cloves
Dry Chillies - 3-4 Nos.
Anaar Dhaana /Dry Pomegranate Seeds – 1 Tbsp
Oil - 1 Tbspn 
 

To Saute :

Onions – 1 No.
Green chillies - 4-5 Nos.
Tomatoes – 2 Nos.
Turmeric powder – 1 Tsp
Red chilli powder – 2 Tsp
Coriander Powder – 1 tbsp
Garam Masala Powder – 1 Tspn
Oil – 1 Tbspn

For Garnishing :

Ginger – 1/2" (cut into thin strips)
Coriander Leaves – Few

METHOD :

• Dry roast Coriander seeds & Shah Jeera on a very low flame until aromatic.
• Grind it into a fine powder and keep it aside.
• Saute finely chopped Onion, Ginger, Garlic, Dry Chillies and Anaar -Dhaana until onions turn translucent.
• Allow it to cool and grind this into a coarse paste.
• Marinate Minced Meat with this ground paste, salt and curd.
• Leave it aside for at least 30 minutes or up to 2-hours maximum.
• Heat oil in a pan, saute finely chopped Onions and Green Chillies until onions turn translucent.
• Add Ginger-Garlic paste and fry until the raw flavour goes.
• Add Turmeric Powder, Red Chilli Powder and Coriander Powder and fry for a while.
• Add chopped Tomatoes to the above and saute it until tomatoes are well cooked and oil separates from the mix.
• Now add freshly ground Shah Jeera and Coriander Powder and give a quick stir.
• Add marinated minced meat and mix well.
• Pour enough water, salt and allow it to cook.
• When the minced meat is well cooked, sprinkle Garam Masala Powder and mix well.
• Leave this is on a  low flame for few minutes or until it becomes slightly dry.
• Garnish with Ginger strips and Coriander leaves.
• Serve hot with Chappathis, Rotis, Parathas or Plain Rice/ Basmati Rice.

NOTES :

• Can use minced Lamb/Beef for this recipe.
• I have slow cooked the minced meat, alternatively can pressure cook the meat for a Whistle on a high flame and 2 whistles on a low flame.
• Adjust the spices to suit your taste preference.

GOBI MANCHURIAN RECIPE

• Cut the Cauliflower into big florets.
• Make a smooth paste with All-purpose Flour, Corn Flour, White Pepper Powder, Light Soy-Sauce & Salt (It should be without lumps and in dripping consistency).
• Marinate the Cauliflower florets in the batter for 10 Minutes.
• Grind Ginger and Garlic into a fine paste & keep it aside.
• Heat oil in a Pan. 
• Once the oil is hot reduce the flame to medium and deep fry the batter coated Cauliflower florets until they turn into golden brown colour. 
• Fry in small batches, otherwise they may stick to each other.
• Line up the fried Cauliflower florets on a Paper Towel.
• Heat few teaspoons of Oil in a Pan, saute Onions, Dried Red Chillies and finely chopped Green Chillies until they turn translucent.
• Add Ginger-Garlic paste and fry until it turns fragrant. 
• Lower the flame and pour in the sauces and give a quick stir.
• Increase the flame to high, add fried Cauliflower florets, chopped Bell Peppers along with a dash of Salt and Sugar.
• Gently mix until the sauces coat every floret.
• Garnish it with finely chopped Spring Onions. 
• Serve Gobi Manchurian hot. 

NOTES :

• Instead of marinating the florets in the batter for 10 minutes, can directly dip them in batter and fry them immediately too.
• Adjust the number of Dry Red Chillies and Green Chillies to suit your spice level.
• Can add a pinch of MSG(Aji-no-moto) if preferred.

For Gobi Manchurian Gravy :

• Follow the instruction as above until the florets are well coated with the sauces.
• Meanwhile, mix 1 Tbspn of Cornflour in Ice-cold water without lumps.
• Pour the Cornflour mix over the Florets and stir continuously in quick movements until the mixture boils and the gravy turns thick and shiny.
• Care should be taken not to break the florets.
• Sprinkle Spring Onions once the gravy is ready.
• Serve Hot.

FRIED RICE - INDIAN STYLE

     Fried Rice - a versatile way of converting plain rice to an enhanced array of tastes, flavours and aromas.  Fried Rice is prepared and served world-wide with a noteworthy taste and flavour of the region from where it hails from. The choice of add-ons and flavours can twist a simple rice into a delectable delight.
     Fried rice comes in many styles. In China, it's typically lightly seasoned with light soy-sauce & salt  along with a few aromatics and meat/fish. In the Chinese-American style, Fried Rice is prepared with ample amount of Sauces and Chunky Meat pieces. Whereas in every Country from South-east Asia has its own version with specific sauces, aromatics, herbs and choice of meat/fish/seafood.  Even exotic Fried Rice varieties with Dry Fish, Pineapple and Petai(Stinky Bean) can be found in Malaysia, Thailand and Indonesia. The culture of Fried Rice in Indian Cuisine is more synonymous with Indo-Chinese Cooking and it is prepared more specifically to suit Indian Palate and all the more Indian taste buds. Indian Version has a mild flavour and more or less this Indian style of Fried Rice is a counterpart of  Vegetable Pulao.
    The Rice used to prepared fried rice also changes with the region of the recipe.  South East Asian Fried rice use Jasmine Rice/Fragrant Rice and in Japan, they use short grained Sushi Rice/Uruchimai Rice for the purpose. Though a plain Raw Rice suits well for the purpose, it is the add-ons, seasonings and flavourings which really comprises a complete Fried Rice.  Similarly, Basmati Rice is used to prepare Fried Rice in India.
     Indian Style Fried Rice has very fewer ingredients and seasonings that we can even guess it out what goes into the recipe the first time we taste it.  This is one of the most ordered rice dishes next to Biriyani when we dine out in India and we prefer Vegetable Fried Rice.  They usually serve this along with Tomato Ketchup, Green Chilli Sauce and Pickled Chillies in a mix of Light Soy Sauce and Vinegar.

For more FRIED RICE RECIPES, Click here... 

Cuisine - Indo-Chinese
Course - Main
Spice Level  - Low
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 20 - 30 Minutes
Cooking Time - 15 -20 Minutes

HOW TO MAKE FRIED RICE - INDIAN STYLE

INGREDIENTS :

To Cook Rice :

Basmati Rice - 1 Cup
Water - 11/2 Cups
Oil - 1 Tspn
Salt - To Taste

For Indian Fried Rice :

Onion - 1 No.(Large)
Green Chillies - 2-3 Nos.
Carrot - 1/4 Cup
Beans - 1/4 Cup
Green Bell Peppers/Capsicum - a Quarter
Cabbage - few Shreds
Spring Onions - Few
Oil/Butter - 3-4 Tbspns
Vinegar - 1 Tbspn
White Pepper Powder - 1 Tspn
Salt - To Taste
Sugar - a Pinch

METHOD :

To Cook Basmati Rice in Rice Cooker : 

• Place 1 Cup of Rice in the rice cooker.
• Add 11/2 Cups of Water.
• Drizzle a Teaspoon of Oil along with some salt to the above and give a quick stir.
• Cover the Rice Cooker and turn it on.
• Cook until it automatically turns off.
• Leave the Rice Cooker in warm mode for another 5-10 minutes.
• Allow it to cool for few minutes.
• Fluff up the rice with a fork or a chopstick before serving.

NOTES :

• The amount of water to add can vary depending on the rice. The new crop needs less water compared to the old rice.
• Cooking Basmati rice in a rice cooker is a bit tricky. You get the knack then it's really easy. Try cooking as per the ratio mentioned in directions of the Rice Cooker manual and as per the Rice variety. 
• Adjust the water until you get perfectly cooked Basmati Rice.  Few trial and errors don't matter.
• I get perfectly cooked Basmati rice at 1:11/2 ratio in Rice cooker.
• 1 cup of Basmati rice gives about 3 cups of cooked rice.
• Cold Rice ( a day old refrigerated one) is very good for making Fried Rice.
• Can cook the Rice in a Sauce Pan, Pressure Cooker or even in a Steamer.  Getting the right Rice Water Ration does the job.  Will write a detailed post on how to Cook Basmati Rice soon... 

For Fried Rice - Indian Style :

• Cut Carrots and Beans into Julienne's and keep it aside.
• Chop Bell Peppers into small cubes and chop Cabbage finely.
• Heat Oil/ in a Pan, Saute finely chopped Onions and Green Chillies.
• Let the flame be at the high.
• Immediately add Julienne Carrots and Beans to the above and cook on high flame for few minutes,
• Add Bell Pepper Cubes, sprinkle some Salt and Sugar over the vegetables and give a quick stir.
• Do not overcook the Vegetables, they should have a crunchy texture.
• Add Cooked Basmati Rice and gently mix the ingredients in quick movements.
• Let the flame be at the high.
• Pour in the Vinegar and sprinkle a dash of White Pepper to the above and mix well.
• Finally, add finely chopped Cabbage and mix well.
• Once all the ingredients are well incorporated, switch off the flame.
• Garnish the Indian Fried Rice with finely chopped Spring Onions.
• Serve Indian Fried Rice hot with your preferred Sauces or Condiments.

 

 NOTES :

• Any fragrant long-grained rice variety can be used for the recipe.
• Use a day old cooked rice for best results. Obviously, keep them refrigerated.
• The secret of perfectly cooked Rice is getting the right ratio of water to rice. Typically, the instructions on the package call for 11/2 cups Water for every 1 cup of Rice (1:11/2 Cups Rice : Water Ratio), if you like your rice “al dente” as per the instruction.
• Adding Oil while cooking the Rice also yields a non-sticky Rice.
• Can use Butter or Oil in the recipe.
• Can add a pinch of MSG(Aji-no-moto) if preferred.
• White Pepper can be substituted with Black Pepper. White Pepper helps to retain white colour and is mild compared to Black Pepper.
• Do not overcook the vegetables, they should have a crunchy texture.
• Adding Sugar while cooking the Vegetables helps to retain the colour.
• Can add scrambled eggs, Chicken/fish/prawns for a Non-vegetarian version of this recipe.