September 1st, 2010

Vermicelli (Shavige) Pulav

Ingredients:
Vermicelli – 2 cups
Carrots – 2
Green Peas – 1/2 cup
Green/French Beans – 1/2 cup
Potato – 1 small
Green Chillies – 8
Cilantro/Coriander leaves – few sprigs
Cashews – 5
Bay Leaf – 1
Turmeric/Haldi – 1/4 tsp
Cumin/Jeera Seeds – 1/4 tsp
Biryani or Pulav Masala – 1/4 tsp
Salt
Oil – 5 tbsp

Method:
1. Heat about 3 tbsp oil in a pan/skillet and add vermicelli.  Saute the vermicelli till they turn crisp and slightly brown.  Save them for later.
2. Dice the peeled carrots and green beans as small as peas.  Peel the potato skin and cut it into julienne slices.  Slit the green chillies lengthwise and finely chop cilantro.
3. Heat about 2 tbsp oil in a pan and add bay leaf, cumin seeds.  After a minute, add carrots, beans, peas, potatoes.  Saute till all the vegetables get cooked or the potatoes are slightly glazed.
4. Add green chillies, cashews, biryani masala and saute for 3 – 5 minutes.
5. Add 4 cups water, chopped cilantro, turmeric and salt.  When water starts boiling, add fried vermicelli and cook till water is absorbed.  Turn off the heat and keep it covered for a couple of minutes. 
6. Mix well and serve.



September 1st, 2010

Chole (Chickpeas Curry)

Ingredients:
Dry Chickpeas/Garbanzo beans/Kabuli Chana – 1 cup
Bay Leaf – 1
Cloves/Lavang/Long – 4
Cinnamon/Dalchini – small piece
Cilantro/Coriander leaves – few sprigs
Red chilli powder/Cayenne pepper – 1 tsp
Salt
Oil – 2 tbsp

Onions – 3 medium
Tomatoes – 2 medium
Green Chillies – 4
Garlic – 4 big cloves
Ginger – 1/2 inch piece
Coriander seeds – 2 tsp
Cumin/Jeera seeds – 1 tsp

Method:
1. Soak chickpeas in water for about 6 hours.  Wash and cook soaked chickpeas in 2 – 3 cups water till soft.
2. Roughly dice onions and tomatoes.  Grind onions, tomatoes, green chillies, ginger, garlic, coriander seeds, cumin seeds, 1 tbsp cooked chickpeas to a fine paste.
3. Heat about 2 tbsp oil in a pan/skillet.  Add bay leaf, cloves and cinnamon.  After a couple of minutes, add the ground paste.  Stir fry the paste for about 10 minutes or till oil starts leaving.
4. Add cooked chickpeas, red chilli powder, chopped cilantro leaves and salt.  Cook it covered for 10 – 15 minutes at low flame.  Continue cooking till you get the desired consistency.
5. Serve Chole with roti/chapati or steamed rice.



September 1st, 2010

Cabbage Pulao Recipe

Cabbage Pulao Ingredients:

Cabbage Pulao Recipe

  • 1 Cup basmati rice, soaked in water
  • 1 Capsicum, sliced
  • 1/2 Cabbage, chopped lengthwise
  • 1 Onion, sliced
  • 1 tsp Ginger-garlic paste
  • 1 tsp Green chili paste
  • A pinch of Ajinomoto
  • Salt to taste
  • Oil for cooking
  • Water

How to make Cabbage Pulao:

  • Heat oil in the pan.
  • Add sliced onion and cook till it becomes light brown.
  • Add sliced capsicum to it and cook for 2 min.
  • Then add chopped cabbage and cook again for a while
  • Then add ginger-garlic paste, green chili paste and ajinomoto. Mix well
  • Add the soaked rice in it and mix lightly, taking care that the rice don’t break.
  • Add required quantity of water and cook till the rice is done.
  • Cabbage and Capsicum Pulao is ready.
September 1st, 2010

Baby Corn Rice Recipe

Baby Corn Rice Ingredients:

Baby Corn Rice Recipe

  • ½ tsp Sugar
  • 3 tbsp Oil
  • 3 cups Basmati Rice, boiled
  • 1 Tomato, chopped & with pulp removed
  • 2 Onions, chopped finely
  • 2 Capsicums, cut into ½ inch pieces
  • 3 to 4 Cloves
  • 10 to 12 Baby Corns, cut into ½ inch rounded slices
  • Pepper, freshly grounded
  • Turmeric powder
  • Salt to taste

How to make Baby Corn Rice:

  • Boil in 2 cups of water; sugar, salt and turmeric powder.
  • Add baby corns and cook for another 2 to 3 minutes. After draining water, keep aside.
  • In a large pan, fry onions and cloves until golden brown.
  • To this, add capsicum and baby corns. Stir fry for another 2 minutes.
  • To this, add boiled rice, chopped tomato, salt and pepper.
  • Mix all ingredients well and stir fry for another 2 minutes before serving hot.
September 1st, 2010

Chicken With Baby Corn Recipe

Chicken With Baby Corn Ingredients:

Chicken With Baby Corn Recipe

  • 360 g Long Grain Rice
  • 1 tbsp Sunflower Oil
  • 1 Chicken Breast (cut into pieces)
  • 180 g Broccoli Florets
  • 2 Carrots (cut into small sticks)
  • 180 g Frozen Whole Green Beans
  • 1 (425 g) can Baby Sweet Corn (sliced half lengthways)
  • 100 g Bean Sprouts
  • 1 Lemon (grated zest and juice)
  • 3 tbsp Honey
  • Black Pepper (to taste)
  • 1 tbsp Sesame Seeds

How to make Chicken With Baby Corn:

  • Cook the rice in plenty of boiling water, with salt, until just tender.
  • Place a pan on fire and heat oil.
  • Place the chicken pieces in it and stir fry for 2 to 3 minutes.
  • Add broccoli and carrots. Stir fry for a minute.
  • Add green beans, baby corn, bean sprouts, lemon zest, lemon juice, honey, black pepper and sesame seeds. Cook for 2 minutes, until the chicken is well cooked.
  • Add in the rice and stir. Cook for a few seconds.
  • Serve hot.
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