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| Eazy Chicken Curry |
Procedure
Lets Get Cooking....
Sunday, August 28, 2011
Thursday, August 25, 2011
Carrot Rasam
Ingredients
Carrot - 1 big (grated or processed)
Lemon 1
Mustard seeds
Cumin seeds
Turmaric (pinch)
Red chilli 1
Oil 1 tbsp
Salt to taste
Curry leaves - 4
Ginger 1/2 inch (grated)
Water 3 to 4 cups
Rasam powder / Sambar powder 1 tsp
Onion 2 tbsp (hopped)
Procedure
Saturday, August 6, 2011
Ground chicken Tacos
Chili
Ground chicken
salt
pepper
garlic
cumin
red crushed pepper flakes
water chest nuts
cilantro
lemon
tortillas
creamy avacado paste to spread on the tacos
top with tomato salsa
Ground chicken
salt
pepper
garlic
cumin
red crushed pepper flakes
water chest nuts
cilantro
lemon
tortillas
creamy avacado paste to spread on the tacos
top with tomato salsa
Grilled corn salsa
Ingredients
Fresh Corn - 2 cobs
Roma tomatoes - 2 seeded and diced
Jalapeno - 1 seeded and finely chopped
Red Onion - 1/2 medium finely chopped
Cilantro - few tbsp finely chopped
Procedure
Grill the corn and then cut the corn off the cobs
Fresh Corn - 2 cobs
Roma tomatoes - 2 seeded and diced
Jalapeno - 1 seeded and finely chopped
Red Onion - 1/2 medium finely chopped
Cilantro - few tbsp finely chopped
Procedure
Grill the corn and then cut the corn off the cobs
Tacos
Olive Oil
Chicken Boneless breast diced up
Salt and Pepper
Chopped onions
Flour 1tbsp
Sereno pepper
chilli powder
cumin
oregano
stock or water
Chicken Boneless breast diced up
Salt and Pepper
Chopped onions
Flour 1tbsp
Sereno pepper
chilli powder
cumin
oregano
stock or water
Saturday, July 30, 2011
Crispy Potato Wedges
Ingredients
3 Medium potatoes
Red pepper flakes - 1/2 tsp
Salt
Garlic minced 1/2 tsp
Olive oil 1tsp
Procedure
Wash the potatoes and cut them up (with peal) into long wedges. The thinner the wedges, the crispier they are when they come out of the oven. In a prep bowl, to the wedges add salt, red pepper flakes, olive oil, and minced garlic. Set aside for a few minutes and then spread them out on a baking sheet. To keep the wedges from sticking to the baking sheet, use a non stick aluminium foil wrap underneath. Preheat the oven at 350 and bake the wedges for about 15 minutes or until they are golden brown and crispy.
3 Medium potatoes
Red pepper flakes - 1/2 tsp
Salt
Garlic minced 1/2 tsp
Olive oil 1tsp
Procedure
Wash the potatoes and cut them up (with peal) into long wedges. The thinner the wedges, the crispier they are when they come out of the oven. In a prep bowl, to the wedges add salt, red pepper flakes, olive oil, and minced garlic. Set aside for a few minutes and then spread them out on a baking sheet. To keep the wedges from sticking to the baking sheet, use a non stick aluminium foil wrap underneath. Preheat the oven at 350 and bake the wedges for about 15 minutes or until they are golden brown and crispy.
Friday, July 22, 2011
Vankai Iguru
Ingredients
8 Indian Eggplants chopped (Or any kind of eggplants)
1 Onion Medium chopped
1 garlic clove crushed
Mustard seeds
Cumin seeds
Curry leaves
Turmaric (just a pinch)
4 Green chilles slit open
1 red chilli
4 Drumsticks (2 inches each)
Salt to taste
3 tbsp Oil
1/4 cup milk
Procedure
Temper the oil in a pan with mustard seeds, cumin seeds, curry leaves, red chilli, turmaric, and the crushed garlic clove. Now add the green chillies, drumsticks, and onion and cook covered over medium heat until the onions are translucent. Now add the chopped eggplant and salt the curry. Cover and cook until the eggplant is done. Add some water if necessary. When the curry is done, add the milk and simmer the curry uncovered for a couple of minutes. Serve hot with rotis or rice... enjoy..
8 Indian Eggplants chopped (Or any kind of eggplants)
1 Onion Medium chopped
1 garlic clove crushed
Mustard seeds
Cumin seeds
Curry leaves
Turmaric (just a pinch)
4 Green chilles slit open
1 red chilli
4 Drumsticks (2 inches each)
Salt to taste
3 tbsp Oil
1/4 cup milk
Procedure
Temper the oil in a pan with mustard seeds, cumin seeds, curry leaves, red chilli, turmaric, and the crushed garlic clove. Now add the green chillies, drumsticks, and onion and cook covered over medium heat until the onions are translucent. Now add the chopped eggplant and salt the curry. Cover and cook until the eggplant is done. Add some water if necessary. When the curry is done, add the milk and simmer the curry uncovered for a couple of minutes. Serve hot with rotis or rice... enjoy..
Mac and Cheese
Ingredients
Macaroni shells 2 cups( any Shape)
Cheddar cheese 1 cup
Carrots 1 cup grated
Zukini 1 cup grated
Celery 1 cup finely chopped
Water
Salt and pepper
Butter 2 tbsp
Milk 2 cups
Cooking oil 1 spoon
Bread crumbs
Bread crumbs
Parmesean cheese
Procedure
Bring water to boil in a pot and generously salt it. Now add the macaroni and a teaspoon of cooking oil and cook for about 10 minutes until done.(Do not over cook). Drain the water out and set aside.
In another pan heat the butter and fry up the vegetables. You can add any kind of vegetables you have in handy. Salt and pepper the veggies and cook covered until they are tender. Now add the macaroni and milk to the veggies. Simmer for a few minutes to reduce the liquids. Now add the fresh grated cheddar cheese or the powdered cheese (the one u get in most of the mac and cheese dinner packs) and cook till the cheese melts and serve.. If u like a lil' crunch on your mac and cheese, move it into any baking dish u have and top it with lots of cheese (parmesean or any other cheese u like or have) and bread crumbs. Preheat the oven at 400 degrees and cook for about 10 minutes or until the top of the dish is brown and bubbly.
Wednesday, June 1, 2011
Ground Chicken Curry
Ingredients
Ground chicken
Onion - 1 big
Red chilli -1
Green chillies -2
Cumin seeds
Curry leaves
Red chilli powder - 1tsp
Garam masala - 1tsp
Salt to taste
Ginger Garlic paste
Turmaric
Procedure
Chop up the onion really small and slit open the green chillies. Now in a pan heat some oil and add cumin, red chilli, curry leaves, ginger garlic paste, onions and green chillies. Fry them up until the onions are translucent and add salt, turmaric, red chilli powder, and garam masala powder.
Ground chicken
Onion - 1 big
Red chilli -1
Green chillies -2
Cumin seeds
Curry leaves
Red chilli powder - 1tsp
Garam masala - 1tsp
Salt to taste
Ginger Garlic paste
Turmaric
Procedure
Chop up the onion really small and slit open the green chillies. Now in a pan heat some oil and add cumin, red chilli, curry leaves, ginger garlic paste, onions and green chillies. Fry them up until the onions are translucent and add salt, turmaric, red chilli powder, and garam masala powder.
Anapakai Curry
Ingredients
Anapakai - 1 meduim
Onion - 1 medium
Red chillie - 1
Salt to taste
Oil - 1 or 2 tbsp
Curry leaves
Cumin seeds
Turmaric
Mustard seeds
Green chillies - 3
Garlic - 1 pod
Milk - 4 tbsp
Procedure
Peel and chop the anapakai, onion, and green chillies. Pressure cook the chopped veggies ( 2 whistles ) with a little bit of water, turmaric and salt. Now in a pan heat some oil and add a crushed garlic pod. Add mustard seeds, red chilli, cumin seeds, and curry leaves. Just when the mustard seeds start to splutter add the pressure cooked mixture. Now poue in some milk ( few tbsp) and cook for a few minutes without the lid and serve with Roti.
Egg Fry
Ingredients
Eggs - 4
Onion - 1 medium
Green chillies - 4
Curry leaves
Mustard seeds
Cumin seeds
Red Chilli
Garlic - 1 clove
Salt
Oil - 4 tsp
Procedure
Heat oil in a pan and add mustard seeds, cumin seeds, red chilli, curry leaves, crushed garlic clove, and slit green chillies. Fry them up well and add chopped onion. Cook until the onion is soft and translucent. Now beat the eggs into the pan and scramble them. Salt the mixture and serve with roti or rice.
Eggs - 4
Onion - 1 medium
Green chillies - 4
Curry leaves
Mustard seeds
Cumin seeds
Red Chilli
Garlic - 1 clove
Salt
Oil - 4 tsp
Procedure
Heat oil in a pan and add mustard seeds, cumin seeds, red chilli, curry leaves, crushed garlic clove, and slit green chillies. Fry them up well and add chopped onion. Cook until the onion is soft and translucent. Now beat the eggs into the pan and scramble them. Salt the mixture and serve with roti or rice.
Rasam
Ingredients
Tamarind (1 lemon size ball)
Water 4 cups
Salt
Pepper corns
Corriander seeds
Cliantro few sprigs
Red chilli 1
Turmaric (a small pinch)
Ginger (1 inch cube crushed)
Curry leaves
Onion (1 tbsp chopped)
Mustard seeds
Cumin seeds
Procedure
Tamarind (1 lemon size ball)
Water 4 cups
Salt
Pepper corns
Corriander seeds
Cliantro few sprigs
Red chilli 1
Turmaric (a small pinch)
Ginger (1 inch cube crushed)
Curry leaves
Onion (1 tbsp chopped)
Mustard seeds
Cumin seeds
Procedure
Aaloo Methi Fry
Ingredients
Methi leaves - 1 cup
Diced potatoes - 3
Red chilli - 1
Green chillies - 6
Mustard seeds
Cumin seeds
Oil
Salt
Curry leaves
Onion - half cup
Procedure
Heat oil and add red chilli, mustard seeds, cumin seeds, curry leaves, green chillies and finely chopped onion. Fry them up for a couple of minutes and add chopped potatoes. Saute them uncovered until they are cooked through and salt them. Now add the methi leaves and cook covered for about 2 minutes. Now remove the lid and cook until done
Methi leaves - 1 cup
Diced potatoes - 3
Red chilli - 1
Green chillies - 6
Mustard seeds
Cumin seeds
Oil
Salt
Curry leaves
Onion - half cup
Procedure
Heat oil and add red chilli, mustard seeds, cumin seeds, curry leaves, green chillies and finely chopped onion. Fry them up for a couple of minutes and add chopped potatoes. Saute them uncovered until they are cooked through and salt them. Now add the methi leaves and cook covered for about 2 minutes. Now remove the lid and cook until done
Tomato Pappu / Tomato Dal
Ingredients
Tomatoes 2
Onion 1 small
Toor dal - 1 cup
Mustard seeds
Red chillies - 2
Green chillies - 3
Red chilli powder
Turmaric powder
Hing
Cumin seeds
Salt
Oil
Cilantro
Curry leaves -6
Garlic cloves - 2
Procedure
Carrot Dosa
Ingredients
Urad Dal - 1 cup
Rice - 2 cups
Fenugreek seeds - 1tsp
Carrots grated - 2 cups
Onion finely chopped -1 cup
Green chillies - 4
Cilantro
Cumin seeds
Salt
Oil
Procedure
Tuesday, May 31, 2011
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