Saturday, November 17, 2012

Suji ki kheer

Suji Ki Kheer
2 1/2 cups milk
4 tbsp suji/rava/semolina
Cashews, pistachios, raisins (use chopped dry fruits of your choice) 
4 green cardamom,slit at the center (you can use cardamom powder instead of whole cardamom)
6tbsp sugar (adjust as per taste, use 41/2tbsp if you like it less sweet)
Add the cardamom's to the milk. Bring the milk to a boil.
Once the milk comes to a boil reduce the flame and add the suji. Stir to avoid any lumps.
Cook for 2-3 minutes. 
Add the cashews, pistachios and raisins.
Add sugar and cook for 1-2 mins.
Remove from heat. Remove the cardamom before serving the kheer.
Serve Suji ki kheer hot or cold.
Remove the pistachios shell. Blanch them in hot water for 3 mins. Then remove the skin and chop it. Now you can add the pistachios to the kheer.
If you want yo can roast the suji in ghee and then add it to the milk. I avoid doing so as I don't want to increase the calorie count of this dessert.  

Friday, November 16, 2012

Indo-Chinese Chilly Chicken

Chilly Chicken
500 gm boneless chicken, cut into 1 inch pieces 
4-5 green chilies, slit lengthwise (adjust to taste)
10-12 garlic cloves,finely chopped
1 capsicum, sliced lengthwise
1 medium size onion, sliced lengthwise
3tsp cornflour
2tbsp dark soya sauce
1tsp white vinegar
1tbsp tomato ketchup
1cube maggi chicken stock
Oil for frying
Water 2 cups and 2tbsp
For Marination:
1 egg, beaten
7 garlic cloves,minced
1inch ginger,minced
1tbsp dark soya sauce
1tbsp cornflour
Salt to taste
1 green chilly paste, optional
Take the chicken pieces in a bowl. Add salt,ginger,chilly and garlic paste. Mix well. Keep it in the refrigerator for one hour.
Remove the chicken from the fridge. Add the beaten egg,cornflour and soya sauce. Mix all the ingredients well. Keep it aside for 10-15mins.
Heat oil in a pan for deep frying. On medium heat fry the marinated chicken pieces until golden brown. Remove on a tissue and keep aside.
Heat 2tbsp oil in a wok. Keep gas flame on high. Add the chopped garlic. Saute for half minute. Add the onions and saute for 30 secs.
Add the capsicum and saute.
Add soya sauce,ketchup,maggi stock cube. Add the chicken pieces.Add 2 cups of water. Bring it to a boil.
Mix the cornflour in 2tbsp water.
Once the sauce starts boiling add the cornflour mix and vinegar. The sauce will thicken when you add cornflour. Keep the sauce consistency as per your liking. You can now add chopped spring onion (optional).
Chilly Chicken is ready to serve.
I have not added salt to the sauce because of the maggi stock and soya sauce. Both these ingredients have salt in it.
If you want to cook chilly chicken dry then just add 1/2cup water,little vinegar and little cornflour (approx 1tsp).

Chicken Chettinad

Chicken Chettinad
Dry Masala Ingredients:
2tbsp coriander seeds
1tsp mustard seeds
1/2tsp cumin seeds
6 green cardamom
6-7 cloves
1 inch cinnamon stick
1/2 star anise
Pinch of fresh nutmeg powder
5-6 dry red chilies
10 black peppercorns
Green Marinate Masala Ingredients:
1 cup chopped coriander leaves
12 mint leaves
14-16 curry leaves
6-7 garlic cloves
1 inch ginger
Other Ingredients:
500 gm boneless chicken
2 medium size onion,finely chopped
1 small tomato,chopped
3 green chilies,slit lengthwise
Oil for cooking
1/2tsp turmeric powder
4-6 curry leaves
1/2cup grated coconut (grind adding water to form a smooth paste)
Salt to taste
Wash the chicken pieces and pat dry.
Heat 1tsp oil in a pan. Add all the dry masala ingredients to this. Fry on medium heat until you get a nice aroma and the mustard seeds start to crackle. Remove from heat and let it cool. Grind this to a smooth powder.
In a mixer or blender grind together the marinate ingredients. 
Take the chicken pieces in a bowl. Add the green marinate paste. Add 1tbsp dry masala powder that you have already grinded and kept aside. Add turmeric and salt. Mix all the ingredients together with the chicken and leave the marination for half an hour in the fridge.
Heat 2tbsp oil in a kadhai on medium heat. Add the chopped onions along with the green chilies. Saute till the onions turn golden brown. Add the chopped tomatoes and cook till they are soft and pulpy. Mash the tomatoes with the back of a spoon.
Add the coconut paste. Cook for another 2-3mins. Keep stirring in between.
Add the marinated chicken along with the paste. Fry. Once the chicken becomes opaque, add 1/2 cup water. Cover and cook for 15minutes on low heat.
Remove the lid and add 2tbsp dry masala powder and salt. Mix well.
Cover and cook for another 10-15minutes on low heat.
Chicken Chettinad is ready to serve.

Thursday, November 15, 2012

Coconut Barfi (Coconut Fudge)

Coconut Barfi/Coconut Fudge
2 cups unsweetened desiccated coconut
1 tin sweetened condensed milk (400 gm)
1tbsp ghee
1tsp cardamom powder (add more if you like the cardamom flavour) 
Chopped almond,cashews,pistachios and desiccated coconut for garnishing
In a pan, mix together the coconut and condensed milk. Add cardamom powder and ghee.  
Cook this on a low flame for 5-6 minutes. Keep stirring.
Remove from flame. 
Lightly grease a plate which has edges with ghee. Spread the mixture in the plate and smooth out into a thick layer. Use a spoon to evenly spread the mixture.
Garnish with desiccated coconut and chopped nuts. I have used cashews and desiccated coconut for garnishing.
Allow the mixture to cool for an hour. 
Cut into a square or barfi shape. Remove from the plate and serve or store in an air tight container.
You can make around 15-16 coconut barfi's from this recipe. Number of pieces will vary depending on the size of the barfi.