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Monday, 30 January 2012

Beans Mezhukkupuratti

Ingredients :
yard long beans -300 gm
small onions - 100 gm
garlic cloves - 6(optional)
green chillies - 3
turmeric powder -2 pinch
coconut oil - 2 tbsp
mustard,urad dal - each half tsp
curry leaves - few
salt - to taste

Steps to follow:

Wash and cut beans into 1 inch size . Half cook the beans with water and salt for few minutes. Drain it and keep aside.

Heat 1 tbsp oil in a pan and fry the beans with a pinch of turmeric powder.


In another pan, heat 1 tbsp oil, add mustard,urad dal and curry leaves when it cracks add slitted green chillies, sliced onions and sliced garlic. stir fry it until translucent.


Then add this fried onion garlic mixture to the fried beans and add little salt to taste and stir fry till it is dry.
The original taste of Kerala's Beans Mezhukkupuratti is ready to serve. Serve as a side dish with rice.



Cauliflower with Sweetcorn

Ingredients:
half boiled cauliflower florets - 1 cup
frozen sweetcorn - half cup
chopped onion - 1
lemon juice - 1 tsp
chopped coriander and mint leaves - 1 tbsp
oil - 1tbsp
salt and pepper - to taste



Heat oil in a pan and stir fry the onion till golden brown, add the frozen sweet corn, cauliflower florets and stir fry for 5- 10 minutes.

Finally add lemon juice, salt and pepper to taste.Garnish with chopped coriander and mint leaves.

Then transfer to a serving plate immediately. This is quick and tasty vegetable chaat.
--Asiya Omar.


Saturday, 28 January 2012

Simple Ghee Rice

Ingredients ;-
Basumati or Seeragasamba rice - 1/2 KG
Ghee - 50ml
oil - 2 tbsp
ginger garlic paste - 1 tbsp
yogurt - 1tbsp
cardamom, cloves - each 3
cinnamon -2 small piece
bay leaf - 1
onion-1
green chilli -2
chopped corinader, mint leaves - 2 tbsp
salt - to taste

Steps to follow:-
Wash and soak rice with enough water for 15 minutes.

Heat ghee and oil in a heavy bottomed vessel, add bay leaves cinnamon,cardamom and cloves.Fry for few seconds, then add onion slices, lower the heat, stir fry the onion for a minute add ginger garlic paste and stir it again.Then add yogurt,chopped corainder, mint leaves, green chillies and salt, stir well.


Then pour the water, double the rice, into the vessel, close the lid and leave it to boil.

When the water starts boiling add drained soaked rice .Add required salt and cover the vessel with the lid, cook for 15 minutes in a low fire.

Switch off the stove and leave to stand, still covered for 10 minutes.


Gently toss the rice and serve hot.

Serve hot with Chicken curry, Thalcha, Chicken fry and Onion raitha. Enjoy the weekend!

--Asiya Omar..


Potato Masal / Masal Dosa Roll


Masal Dosa Roll

 Potato masal:-
potato - 1/4 kg
medium size onion - 1
tomato - half
oil- 1 tbsp
mustard - half tsp
chopped green chillies - 2
turmeric powder - half tsp
asafoetida - pinch
chopped coriander leaves - 2 tbsp
curry leaves - few
Salt - to taste.

INGREDIENTS:
Boil and peel the potatoes and chopped it.
Heat oil in a pan, add mustard seeds,curry leaves and asafoetida. As the mustard seeds and curry leaves cracks, add onion,tomato,chopped green chillies, salt and turmeric powder.Stir for a minute and add chopped potato.Again stir fry for a minute and add the chopped coriander finally.Potato masal should be little watery and not dry. Serve hot with poori, chappathi.

Masal Dosa Roll ;-
Ingredients :-
Dosai Batter - 1 cup
left over potato masal - 1 cup.

Heat tawa, and spread a spoonful of dosa batter in a round shape.

Close the tawa with its lid until the dosa cooked well.

Spread a spoonful of left over potato masal and roll the dosa.

Serve the Masal Dosa Roll immediately. Wow ! yummy ...

--Asiya Omar.

Hot Boiled Peanuts / Roasted Peanuts


I am sending this recipes to Tomato Blues - Celebrating Street Foods Event.

Roasted Peanut :
Ingredients:
raw unshelled peanut - 1/4 kg
river bed sand - as required

Heat sand in the steel kadai, when the sand gets heated, add raw peanuts, mix well with sand. Keep stirring continuosly to avoid burning.Roasted peanuts ready in 10 minutes.


Sieve the peanuts and cool down to normal temperature. Now raosted peanuts are ready to eat.
This is how it is done by street vendors.

Boiled Shelled Peanuts
Ingredients:
shelled fresh peanuts - 1/4 kg
water - enough to float the peanut
salt - 1 tbsp


Rinse the peanuts thoroughly with water.

Add shelled peanuts,salt,water together in a pot and slowly cook for 2 hours.

Drain the cooked peanuts from the salted water .

Healthy hot boiled peanuts are ready to serve. Remove the shells and eat up.

I always love to buy this hot boiled peanuts from the road side vendors. Ah! Yummy and Juicy..

--Asiya Omar.


Wednesday, 25 January 2012

Mixed Vegetable Pakora



Ingredients :
mixed vegetables - 300 gms
(carrot,cabbage,beans,cauliflower,mushroom,capcicum,potato)
chopped onion -1
chopped ginger - 1 tsp
chopped garlic - 1 tsp
gram flour(besan flour) - half cup
rice flour - half cup
chilli powder - 1 tsp
asafoetida - 1/4 tsp
oil - to fry
salt - to taste
Steps to follow :
Clean and cut all vegetables then half boiled in a salted water and drain it.
Heat a tablespoon of oil in a pan, fry chopped onion, ginger and garlic. Then add boiled vegetables, stir fry for a minute.
Transfer the stir fried veggies to a bowl.


Mix all ingredients besan flour, rice flour,asafoetida, red chilli powder and salt to taste to the stir fried veggies.Add little water if needed to make the pakora mix.

Mix all the veggies and flours together like this. Heat oil in a pan for frying.


Deep fry the pakoras until both sides are golden brown.Drain pakoras in a paper towel.

Crispy pakoras are ready to serve
Sending this to Eat vegetables and stay healthy @ Samayaldiary  & Justeat.

-Asiya Omar.


Monday, 23 January 2012

Mutton Kapsa - Arab Style Biriyani



Mutton Kapsa in my own way.

Ingredients :-
mutton - quarter kg
basumati rice - quarter kg
onion - 1 (100 gm)
tomato - 1 (100 gm)
ginger garlic paste - 1 tbsp
garam masala - quarter tsp
dried lemon -1
clove -2
cardamom -2
cinnamon - small piece
bay leaf - 1
whole pepper- quarter tsp
saffron - a pinch
ghee or butter - 50 gm
cashew - 10 numbers
raisins - 1 tbsp
salt - to taste

To marinate mutton
mutton - 1/4 kg
yogurt - 1 tbsp
chilli powder - 1/4- 1/2 tsp
salt - to taste.
Steps to follow:
Cut and clean the mutton, wash thoroughly and drain it.
In a pressure cooker add mutton, yogurt,chilli powder and salt, mix altogether and marinate for half an hour.
Soak the rice for 10 minutes.
Slice the onion. Blend the tomato in a food processor.
Fry the cashew and raisins with little ghee and keep aside.

With the marinated mutton add two and half cups of water,bay leaf,dried lemon,cardamom,cinnamon,clove,pepper,salt to taste and cook for 4 whistles.

Heat ghee in a heavy bottomed vessel, add the sliced onoin, fry for 2 minutes. Then add ginger garlic paste and garam masala and stir for 2 minutes in a low heat.

Then add the tomato puree to it. Mix and stir well.

Drain the rice and add to the briyani vessel, toss together with the masala gently.

Then pour the cooked mutton with the stock, bring to boil,then lower the heat to medium .Cover it with lid and cook for 10 minutes.


After 10 minutes sprinkle the saffron, Cover the briyani vessel with aluminium foil,close the lid tightly and cook over low heat for 7 minutes.

Switch off the flame and let it stand for 10 minutes. Open the lid, gently toss the rice and mutton.Remove the dried lemon from the rice.

Transfer to a serving plate and garnish with fried cashew and raisins. Enjoy the fabulous arab taste.
  I am sending this recipe to Kaarasaaram -Royal Feast Biriyani Event.
--Asiya Omar.