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Saturday, October 14, 2017

Chart to help convert measures of Ingredients


A chart to aid in measuring Tsp/Tbsp/Cup

    1/2 tablespoon    =  1 1/5 Teaspoons

    1    tablespoon    =  3 Teaspoons

    1/4 cup               =   4 Tablespoons

    1/3 cup               =  5 Tablespoons + 1 Teaspoon

    1/2 cup               = 8 Tablespoons

    3/4 cup               = 12 Tablespoons

    1 cup                  = 16 Tablespoons 



Liquid measures conversion 

1 Tsp    =   5 ml  

1/2 tbsp  =  7.5 ml 

1 Tbsp   =  15 ml

1/4 cup   =  60 ml

1/3 cup   =  78 ml

1/2 cup  =   120 ml

3/4 cup  =   180 ml

1 cup     =   240 ml

Wednesday, October 11, 2017

VEGETABLE BIRYANI

                                    A VERY SIMPLE RECIPE FOR BIRYANI 

Ingredients:
  1. 2 cups rice, boiled till almost done or a day old cooked rice ( preferably Basmati )
  2. Mixed vegetables - cut small size  3 -4 cups ( Carrots,Beans,Cauliflower,Peas )
  3. onions grated  or finely chopped 1/2 cup
  4. Ginger - Garlic paste 2 tsp
  5. Green chilles 1 or 2 slit in half (optional )
  6. Coriander powder 4 tsp
  7. Turmeric powder  1 tsp
  8. Garam masala ( or Biryani Pulav masala) 1 tsp
  9. Chilli powder 1/2 tsp (or more if you like spicy )
  10. Vegetable oil 4 tbsp
  11. coriander leaves chopped 1/2 to 1 cup as desired
  12. 2 tsp lemon juice 
  13. Salt to taste 

Method:

  1. Heat oil and add cumin seeds. Let it brown.
  2. Add the onions and Ginger Garlic paste.Saute till lightly browned.
  3. Add the vegetables.Stir fry on a low heat till semi cooked.
  4.  Add the green chillies and the powdered spices.
  5. Add salt to taste.
  6. Mix in half the coriander and lemon juice and cook for about 5 minutes.
  7. The water should be absorbed by now. At this stage, remove half the vegetable mixture  in a bowl.
  8. Even out the remaining vegetable and layer with  half of the rice .
  9. Cover with the rest of the vegetables and a layer of rice again.
  10. Cover and leave on the lowest heat for about 10 minutes.
  11. Serve garnished with coriander.
  • If you like, you can slice onions and fry them till brown and add a layer on the top.
  • Alternatively, you can layer the vegetable and rice in an oven proof glass serving bowl and cover and cook for 10 minutes at 160 C 
  • For a typical Biryani, you can soak few strands of Saffron in 2 tbsp warm milk for 15 minutes. Squeeze the strands with your fingertips. Add it to the rice and mix well . 

    Note:  It is not always possible to have a variety of vegetables at home.  
             
              Try to make with any of the following as an alternative or addition
              Corn
              Potato
             Peppers ( Stir fry and keep aside .Do not overcook )
     

Sunday, October 1, 2017

Capsicum rice recipe

  Preparation Time : 15 mins | Cooking Time : 25 Mins |Serves: 2-3


  1.     Basmati rice or any long grain rice   1 cup
  2.     Capsicum   1 meidum sized
  3.     Onion   1
  4.     Peanuts   1 tbslp (optional)
  5.     Sambar powder  3 tsp 
  6.     Ginger garlic paste  1/2 tsp (out of a jar or fresh )
  7.     Turmeric powder  1/4 tsp
  8.     Cumin seeds  1/4 tsp
  9.     Oil  1 tblsp
  10.     Coriander leaves  few (Optional )
  11.     Garam masala  1/2 tsp
  12.      Salt to taste

Method:
  • Wash the rice and soak it in water for 15 mins.
  • Cook the rice by adding 1 1/2 cups of water and half the salt.
  • When it is done, spread it in a plate and allow it to cool completely.
  • Heat a kadai and add the oil.
  • Throw in the cumin seeds,when it splutters add ginger garlic paste.
  • Add  the  chopped onions.
  • Fry till golden brown .
  • Add the Sambar powder, turmeric powder and salt to it and saute for a few minutes. 
  • Finally add the kitchen king masala and the chopped capsicums and mix well.
  • After a minute, switch off the flame.
  • Make sure the capsicum should not be overcooked
  • Garnish with coriander leaves.       
  • Serve with onion raita.
Tips:
         Instead of Sambar powder, you can add Rasam powder or Vaangi chaat powder.

         Instead of Garam Masala, you can add Chana masala or Choley masala.

         If you don't have these, simply add Turmeric powder, Coriander powder, Cumin powder, Red Chilly                
         powder and some aamchur (mango) powder/ lemon juice

Thursday, August 31, 2017

TZATZIKI


Tzatziki makes a refreshing accompaniment . It's versatility to be relished as a sauce or a dip for veggies, crackers, toasted Pita, Bread Sticks makes it a healthier option as compared to  fried savoury snacks.

  1. 2 cups Greek Yogurt ( or any other thick yogurt )
  2. 1 medium Cucumber grated . Squeeze the juice out in a bowl ( you can drink the juice ! )
  3. 1 or 2 garlic cloves crushed or finely grated
  4. 10 Mint leaves finely chopped (fewer or more depending upon availability.)
  5. A small handful of Dill leaves , finely chopped ( Optional )
  6. If you don't like mint or dill, you can replace with Parsley or Coriander.
  7. 1/2 a lemon juice (Optional )
  8. Salt to taste
  9. Pepper to your taste
  10. A dash of Cayenne Pepper if you like


PREPARATION:

In a bowl, mix all the ingredients.
Chill for at least an hour.

Note:  If the yogurt is not thick, you can lay a kitchen towel on a thick layer of newspaper and spread the yogurt on the kitchen towel. Alternatively , you can tie the yogurt in a kitchen towel and let it sit in a colander and let the liquid drip  out . Make sure to keep a bowl under the colander.

In case you don't have garlic , mint, dill, parsley or coriander, I'd still suggest to go ahead and make it. It will be delicious anyways!

Tuesday, May 30, 2017

PICKLED JALAPENOS 
(without preservatives)














Preparation time : 10 minutes
                                          Cooking time   :     5 minutes



Ingredients:
  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoon oregano ( optional )
  • 2 cloves garlic, cut in slivers ( optional )
  • 2 tablespoons sugar ( optional )
  • 1 tablespoon salt
  • 20 - 30 medium sized jalapeno peppers, washed, dried with tea towel , sliced evenly into desired thickness

 Method :

  1. Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.
  2. Let sit for at least 10 minutes then use tongs or a slotted spoon to remove the jalapeños from the pot to a jar; cover with the brining liquid to fill the jar. 

  3. Make sure that the jar is clean and dry. It's a good idea to squirt some vinegar in the jar, shake it and discard before adding the Jalapeños.

  4. This can be stored  in the fridge for up to two months. 
  5. Every time you take out some of the pickle ,make sure that the brining liquid covers the remaining pickle. 

Saturday, December 10, 2016

HOT SAUCE

                                                              HOT SAUCE

                                A basic Mexican Sauce

                                   Preparation time : 5 minutes
                                                     Cooking time  :    15 minutes


Ingredients
whole dry kashmiri red chillies , broken into pieces(Or chilly flakes)
1 tbsp oil
1/2 cup chopped onions
3 medium tomatoes cut into cubes
1/2 tsp dried oregano
2 tsp sugar (Optional)
salt to taste


Method 
  1. Soak the red chillies in ½ cup of warm water in a deep bowl for 15 minutes. Do not drain. (Omit this step when using Chilly flakes)
  2. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minutes.
  3. Add the tomatoes and soaked red chillies (along with the water), mix well and cook on a medium flame for 6 to 7 minutes or till the tomatoes turn soft, while stirring occasionally.
  4. Allow it to cool completely and blend in a mixer (or with a hand blender ) till it forms a smooth paste without using water.
  5. Transfer the paste in a deep non-stick pan, add the oregano, sugar and salt, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally.
  6. Cool slightly before serving or store refrigerated.

Thursday, May 26, 2016

Paneer Makhanwala


  1. Ingredients:
  • 1 cup paneer (about 10-12 pieces)
  • 2 tbsp. oil
  • 1 medium onion-chopped as finely as possible
  • 2 medium fresh tomatoes-finely chopped
  • 1/2 packet-250 gms tomato puree (if using both, u can decide the proportion)
  • 2-3 cloves garlic, peeled
  • 1/2 " piece of ginger (opt.), peeled
  • 1/2 tsp jeera
  • 1 to 1 1/2 tsp  choley or pav bhaji masala
  • 1/4 to 1/2 tsp salt (to your taste)
  • chopped fresh coriander to garnish(opt.)
  1. Method:
  • Put oil in a pan. Add jeera and cover. When it changes colour, add onion. Mix well. Increase the heat little bit and let it cook till just changes colour....being careful that it doesn't burn! so, stir occasionally
  • While the onion is getting cooked, finely chop or grate the garlic and ginger 
  • When the onion gets slightly coloured, on a LOW HEAT , add the garlic + ginger add the grated onion garlic and stir, cook for a bit. You will smell the aromas of garlic/ginger.
  • Add the  choley masala and stir.
  • Then add the tomatoes , cover and let it cook for a few minutes.
  • At this stage you can add steamed vegetables or just capsicums , salt to taste, mix well.
  • Add some cream. Cook covered for further 4-5 minutes.
  • Garnish with coriander.
NOTE:
  • If you find the curry sour(depending on the flavor of the tomatoes), u can add extra  cream.
  • If the gravy is too thick, u can add little water.
  • For that extra bit of nourishment,  you can grind some ground almonds or cashews and add at the stage before adding the masalas .
BON APPETIT !