Yam in Yogurt Gravy For His Cooking Event

This is one of treasured recipe prepared during festive season, to be specific 3rd day of Diwali prayers are held for cows in my in-law place. And yes, this dish was introduced to me by hubby.  He makes this so perfect; we all are big fan.

I wanted to blog this recipe for long but never manage to take pictures and when this time he got yam and prepared it, I happy took the pics for my reference and include this in Festive Food: His Cooking Event.

Let's go straight to the recipe now.

 Serving ~ 4 persons

Ingredients:

Yam - 400 gms
Onion - 2 large
Tomato - 2 medium
Green chili - 3
Sour Curd/Yogurt - 1/2 cup
Ginger-garlic paste - 2 tsp
Red chili powder - 2tsp
Turmeric - 1tsp
Coriander Powder - 1tsp
Garam Masala Powder - 1tsp
Bay leaf - 1
Salt - to taste
Oil -
Water -


Method:


1. Wash and pressure cook for 2 whistles or boil the yam. Chop the onion, tomato, chili and keep aside.

2. Peel yam skin, chop in medium size and deep or shallow fry the pieces and keep aside. Hubby did shallow frying. [ the fried yum looks so gud isn't it? It taste wonderful with some salt sprinkle over it, try one piece and you can't resists :) ]

3. In the same pan add 2-3 tbs oil and heat.   Add bay leaf stir for 30secs, add chopped onion, chili,ginger-garlic paste and saute until golden brown.

4. Add all powder masala, stir well and cook for 2mins.  Add chopped tomato and stir.

5. Cover the pan and cook in medium flame until tomato turns soft.  Add salt and fried yam, stir gently everything.

6. Beat the curd and add with yam, add 1/2 cup water and mix gently everything. 

7. Cook for 2 mins in medium heat or until gravy become thick.  Add 2 cup water, stir well and cook until a boil comes.

8. Switch off gas, cover the pan and keep for 10mins.  The gravy will become thick, don't let the curry sit for long, yam will absorb all the gravy.

Enjoy the delicious yam curry with rice,  he also made bitter gourd stir fry for our lunch.

Enjoy your day.

Potato Stirfry and Cumin Raitha

So am able to see few post now where the cooking is done by Hubby and it's wonderful to know how creative they are, great going gals...keep this going for His Cooking Event :)

Coming now to my post; last week DH prepared his signature dish Tehri (fried rice), the recipe for that coming up later. I prepared simple potato stir fry and jeera raitha as side dish and we had a complete yummy meal. 

Potato Stir Fry

Serving: 3 persons

Ingredients:

Potato - 4 medium
Cumin Seeds - 1 tsp
Red chili powder - 1tsp
Coriander powder - 1/2 tsp
Turmeric - 1/2 tsp
Salt - to taste
Oil - 2 tbs

Method:
1. Wash and peel potato and chop in small pieces.

2. Heat oil in a pan, add cumin and allow to crack.

3. Add potato and fry until potato half cooked around for 5 mins in medium heat.

4. Add all the powder masala and salt.  Give a good stir and cook for another 5 mins or until potato is cooked fully.

Enjoy simple and tasty potato fry.

Cumin/Jeera Raitha

Serving: 2 persons

Ingredients:

Yogurt/Curd - 1/2 cup
Cumin powder - 1/2 tsp
Red chili powder - 1/4 tsp [optional]
Boondi - 1tbsp [optional]
Salt - to taste


Method:


1. Beat the curd, add salt, 1/4 tsp of cumin powder and stir well.

2. Garnish with remaining cumin and red chili powder and boondi if using.

Enjoy the simple yet delicious raitha

Enjoy your day...

Poha & Tea for His Cooking Event

One of these days DH made Tea & Poha for breakfast and it came as a good surprise for me, unfortunately I got busy with office work and couldn't take pictures for long time and the poha become a little dry but still I got my perfect entry for Festive Food: His Cooking Event and also to Niloufer's Twenty-20 Cooking Event


I have posted Poha recipe here

And this post goes to my own His Cooking Event

Have a nice day...

Sprouted Moong Daal Khichdi

I always feel to prepare something light, easy and quick for Saturdays lunch and mostly end up with Khichdi or simple daal chawal.  I had sprouted some moong daal and made the khichdi with some for a change.  One can use regular moong daal or any other daal & to make the khichdi a little more interesting normally I add few veggies. 


So here is one of simple version of khichdi

Serving ~ 2 persons

Ingredients:

Sprouted Moong Daal - 1/2 cup
Rice - 1/2 cup
Carrot - 1 medium size
Tomato - 1 medium size
Green Chili - 3
Turmeric powder - 1/2 tsp
Salt - to taste
Water - 2 cups or more

For Tempering:

Ghee/Oil - 2 tbs
Cumin Seeds - 1/2 tsp
Dry Red Chili - 1-2
Garlic - 2 pods


Method:

1. Wash and soak rice for 10 or 15mins [soaking is optional] and keep the daal ready.

2. Chop carrot, tomato and slit green chili.  Crush the garlic and keep aside.

3. In pressure cooker add rice, sprouted daal, tomato, carrot, chili, salt, turmeric and add 2 cups of water.

4. Pressure cook for 3 whistles

Prepare a tadka/tempering with oil or ghee. 

5. Heat oil/ghee add cumin seeds allow to splutters, add crushed garlic and dry red chili and saute for a min.

6. Once cooker release the pressure, give a gud stir to cooked rice & daal.  Add little more water or adjust salt if required.

7. Pour the tadka over khichdi and enjoy hot with pappad, pickle, curd. 

And sending this to Sara's CWS: Cumin Seeds a event started by Priya and to Susan's MLLA#23


Enjoy your day...

Tandoori Chicken on Stove top

This is again made by sis along with Chicken Gravy.  She made these for starters and these sell very fast, unlike my previous Tandoori Chicken which was prepared in microwave this she had made on stove top but the result was just awesome. 

Before moving over to the recipe a reminder to all about Festive Food: His Cooking Event, do send in your entries.


Ingredients:

Chicken - 200 gms (boneless)
Capsicum - 1/2 [chop in square]
Onion - 1/4  [chop in square]
Butter - 3 tbs

For marination:

Ginger-garlic paste - 1tbs
Lemon Juice - 1tbs
Redchili powder - 1 tps
Turmeric - 1/2tps
Tandoori Masala powder - 1 tps
Black pepper - 1/2 tps (freshly crushed)
Salt - to taste

Method:

1. clean, wash and cut chicken in medium cubes.

2. Dice onion (separate each layer of onion) capsicum in same size, shape and keep aside.

3. Marinate chicken with all ingredients for marination 1-2 hrs, the longer marination the better.

4. Heat a pan add 1 tbs butter, add onion & capsicum and saute until capsicum gets tender for 5mins in high flame do stir in between to avoid burns & keep aside.

5. In a same pan add again 1 tbs of butter allow it to melt now add the marinated chicken and cook in high flame for 5mins tossing in intervals.

6. Add remaining butter and cook in medium flame for 8-10mins or until chicken become tender. 

7. Add capsicum and onion and toss well and cook for 2 mins, add little more butter if required.

**To save time one can cook the chicken in microwave for 5mins after marination.

Have a nice day...

Green Apple & Coriander Chutney

 

This one has been one of the regular whenever I have old leftover green apple.  I tried this and that of everything few times and concluded the below gives  the best, easy and tasty chutney. 

One can try this chutney with anything, I have tried with upma, dosa, chips, crackers.  I did tried as bread spread and even as replacement of green chutney in bhel puri...yup I used it in bhel puri and didn't missed the green chutney.  So we can try this with anyone it's just how much we want to experiment ;)

Ingredients:

Green Apple -  1
Green Chili - 2 medium size [according to taste]
Coriander leaves - 10 stems
Garlic - 1 small pod [optional]
Salt - to taste
Water - if required

Method:

Grind all the ingredients into smooth paste.  Add water if required, normally I don't add water.  This is such a simple chutney and taste great.

Here a great combo along with upma.

And these lovely chutney goes to Preeti's Green gourmet event happening in her lovely blog - W'rite' Food
Also  to Niloufer's Twenty-20 Cooking Event


Enjoy your day..

Festive Food: His Cooking Event

You are thinking what is this? Let me explain then, I was thinking of this event for more than a year now, the idea came to me from one of the boutique near my office which use to display a very eye catchy apron which says "I'm better in bed" ;)  So from that apron I thought let's see how the men in our life are in kitchen, funny rite?

And since festive food didn't had any event for long I thought this is the perfect time for me :) but before posting the event details I did a quick check with FB friends about their better half cooking skills and I was impressed with the response, interesting and funny at times. 

This event is pity simple as always festive food events.  All you have to do is make your hubby, fiancee, boyfriend, Dad, brother or any guys cook, that's all folks you have to just blog it.  Well I know it's not all that easy for some of us so here is the idea or say rules

1.  Cooking has to done by Him (a him may be your husband, Dad, Father-in-law ;) brother, boyfriend etc etc)

2. You can guide along the person like what is where in kitchen (since the HIM species rarely make appearance in our kitchen, if at all any) but it's shouldn't be like you can doing all the cooking and HE is only standing by and watching ...nope nope not accepted gals !

3. Cook anything, it's doesn't have to be fancy dish.  I shall accept tea, toast, omelet too :-)

4. Boiled water is NOT accepted !


Fair enough? Now let's talk about the benefits of this event.  First thing you can enjoy HIS cooking, second thing no more excuse like He doesn't know anything about cooking, third you may start teaching your hubby cooking  (interesting rite?) and most important have fun cooking/learning together.

So gals let's get started, trust me you are going to thank me for this :-)

Send in your entries by 15th June 2010

• Old entries are accepted as long as you link back to this page.

• Please link back to this event announcement. I would be glad if you can include Logo. There are no restrictions on the number of entries.

• Send in your entries at [email protected] with below mentioned information and subject His Cooking
  

* Your Name:

* Dish Name:

* Blog’s Name:

* Blog URL:

* Post URL:

* Picture(s):

• Non Bloggers no need to get upset, email your recipe along with the picture. I will post it on your name and include it in the round up.
• Do write anything special you want to share about HIM or if possible perhaps a pic of HIM cooking in kitchen? ;)
  

Make sure you don't not expect any excuse and make him prepare something.  Also help me to spread the word about the event.

Chicken Curry | Chicken in Onion Gravy Recipe

Chicken Curry in Onion Gravy or Onion Chicken curry is chicken cooked in onion paste and spices. This curry is very delicious and same time it's quite easy to prepare too. If you are bored of your routine chicken curry then you should try this, everyone loves this curry and I make this mostly for guests and they simply adore this recipe. 

Chayote ~ Chow Chow Chutney

I had a large chayote with me almost ready to declare dead, so it was time for me to save the life.  Half of the chayote/chow chow I used in daal which was already a little of too much for two people.  So after thinking a while what to do with the other half I decided to make chutney,  I add this and that and got a yummy end product.

Before moving over to recipe let's have a look at the facts about Chayote (source: wiki)

The chayote (Sechium edule), also known as chuchu, sayote, tayota, choko, chocho, chow-chow, christophene, mirliton, vegetable pear, and pear squash is an edible plant that belongs to the gourd family Cucurbitaceae along with melons, cucumbers and squash.

The chayote fruit is used in both raw and cooked forms. When cooked, chayote is usually handled like summer squash, it is generally lightly cooked to retain the crisp flavor. Raw chayote may be added to salads or salsas, and it is often marinated with lemon or lime juice. It can also be eaten straight, although the bland flavor makes this a dubious endeavor. Whether raw or cooked, chayote is a good source of amino acidsvitamin C. [to read more click here]

Interesting rite? I'm thinking about making salad or salas ..ummm how that will be!  Anyways so let's have a look at the recipe now.

Ingredients:

Chayote/Chowchow - 1/2 fruit or 1C chopped

Green Chili - 4 small [to taste]

Cumin Seeds - 1tsp

Urad Daal - 1tsp

Tamarind - a small piece [ replace with lemon juice if preferred]

Coriander Leaves - 2-3tbs [chopped]

Oil - 1tbs

Salt - to taste

Water - to grind

Method:

1. Wash, peel and chop chayote in medium size chunks

2. In a pan heat oil, add cumin seeds and allow to crack. Add urad daal and fry until turn golden.

3. Add green chili, chayote and saute in medium heat for 5mins or until cooked.

4. Place chayote pieces in a mixi jar or blender once cooled and grind along tamarind, coriander leaves, salt and little water to smooth paste.

Our chutney or dip is ready.  I didn't had much of coriander leaves otherwise the colour would have been green.  Also one can replace the green chili with dry red chili.  Add curry leaves, mustard seasoning, I prefer mine just like this.

Enjoy your day.

Sago Muruku - For Indian Cooking Challenge

So here comes my first post for Srivalli's Indian Cooking Challenge, though I wanted to participate for long &  it never happen but this month was quite tempting so I thought why not and here am.  Before moving over to muruku let me declare that what am sharing below might not be upto many of your standards.

I never made muruku before and in my first attempt itself I tried something new, well I do this most of the time :-).  I had issue with muruku shape but what's there in shape ;) all matters is the taste right? And also their were bit hard, I'm not sure where I really went wrong, perhaps need to knead the dough more.

I followed Srivalli's recipe with just little changes required. 

Ingredients:
Rice Flour - 2 cups
Besan/Chickpeas flour - 1/2 cup
Fried gram flour - 1/2 cup [daliya flour]
Sago - 1/2 cup
Salt to taste
Curd - 50 gms (half of half cup)
Chili Powder - 1/2 tsp [according to taste]
Water - 1 1/2 cup [more if required]


Method:

1. Soak Sago in Butter milk for 3 hrs, do ensure that you soak it enough else there's risk having the sago burst.

•  I soaked the sago for 6hours; first in 1/2 cup buttermilk [buttermilk little more than just covering the sago]  I check the sago after  1 hour and found it has soaked all the buttermilk, so I added 1/2C more water and added another 1/2C water after 2 hours of soaking since the sogo was not fully soaked by then.  So do keep checking the sago or add enough buttermilk.  Though I didn't had any sago bursting problem. 

2. Fried gram flour is daliya/fried chana dal flour.  One can grind daliya at home. For me 1/2C of daliya makes 1/2C+3tbs of daliya flour, so I kept side extra 3tbs of flour.

3. Mix all the flour together, heat 50 gms oil, mix to the flour along with salt and chili powder. Then add the buttermilk soaked sago slowly and knead to a chapati dough consistency.

4. Heat oil for deep frying. In the muruku achu/maker add the dough.

5. When the oil is hot, press down directly rotating the achu/maker forming circle. [Alas....which I couldnt :-( ]

6. Cook on medium flame to ensure the muruku is cooked well.

So here is our Sago Muruku...so the highlight is ofcourse the cute looking sago.

Other Sago (sabudana) Recipes you might like

• Sabudana Tikki/Vada | Sago Cutlet
• Sabudana (Sago) Thalipeeth
• Sabudana Kheer | Sago Pudding
• Mango Sago

Enjoy your day...

Chilli Chicken | Chili Chicken Recipe

Chili Chicken is popular Indo-Chinese recipe and if you eat chicken than this is a treat.  My sister makes some really good chili chicken and while we visited her she made this.  Though the ingredients and method looks long and complicated but if all the ingredients kept ready then it's easy and quick recipe.  Have it as started or side dish and enjoy.

Ingredients:

Boneless Chicken - 400 gms
Carrot - 1/2 diced [square pieces]
Capsicum - 1/2 diced [square pieces]
Onion - 1 diced [square pieces]
Spring onion - 2 tbsp chopped
Garlic paste - 1 tbsp
Green chili - 1 tsp minced
Egg - 1
Cornflour - 2 tbs[
While Cashews -  18 to 20 pieces
Dry red chili - 10 sliced
Black pepper - to taste
Ajinomoto - a pinch (optional)
Dark Soy Sauce - 1 tbsp
Chili Sauce - 1 tbsp
Vinegar - 1/2 tsp
Sugar - 1 tsp
Salt - to taste (if required)
Oil - to deep fry + 2 tbsp oil
Water - 1/4 cup


Method:

1. Marinate clean and washed chicken with 1/2 tbsp garlic paste, 1 tbsp cornflour, salt, egg, minced green chili for 1 hour or more. 

2. Dissolve 1 tbsp of cornflour in 1/4 cup of water and keep aside.

2. After 1 hour deep fry the chicken pieces [add more cornflour if required] and keep aside.

3. In a pan heat 2 tbs oil, add garlic paste, onion and saute for minute, add dry red chili, cashews  & mix well.

4. Add diced carrot and capsicum and saute for 2-3 minutes in high flame.

5. Now add fried chicken pieces along with pepper, soy, chili sauce, ajinomoto (if using), vinegar, salt, sugar and stir well.

6.  Add dissolve cornflour mix and stir well for a minute or until chili chicken becomes dry.  Add half of the chopped spring onion and stir.

Garnish with remaining spring onion and Serve hot.