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Friday, December 17, 2010

Peas Pulao/ Mutter Pulav.

Basmati rice cooked- 3cups
Fresh green peas- 2cups
Onion small sliced- 1
Butter- 2tbsp
Oil- 1tbsp
Salt to taste
Fresh Parsley/Coriander Chopped- few tbsp

Roast and grind to fine powder
Green cardamon-1
Shahi jeera-1tsp
Black peppercorns-1tsp
Bay leaf-1

Heat oil in a wok and add the butter, when the butter starts to melt add the onions and saute for a minute. Next add the green peas and saute for 2 mins. Next add 1 or 2 tsps of ground spice depending on your taste. Sprinkle salt and mix well. Now add the cooked basmati rice and give a good stir. Finaly add the chopped coriander/parsley and serve hot with gravy/curry of your choice.

Curried Pasta( Penne pasta in Indian curry sauce)

Pasta( Cooked)-400gms
Onion large( sliced)-1
Tomatoes large( sliced)-2
Garlic Cloves( crushed)-6
Red chili powder-2tsp( +/-)
Curry powder-2tsp( +/-)
Soy sauce-1tsp
Parsley chopped- few tbsp
Salt to taste
Olive oil-4tbsp

Heat 2tbsp oil in a sauce pan, when hot add the sliced onions, tomatoes and garlic. Saute well till tomatoes are cooked and tender. Add red chili powder, curry powder, soy sauce and salt. Cook for few more minutes and remove from heat. Allow the mixture to cool completely and grind the mixture to smooth paste. Heat the sauce pan again and add rest of the oil. Add the ground tomato paste and 1/2 cup of water. Bring the mixture to boil and check the seasoning. When the gravy thickens add the cooked pasta and give good stir so the sauce coats well on the pasta. Garnish with chopped parsley and serve hot. 

Friday, December 10, 2010

Crispy Garlic Cauliflower/ Garlic Gobi.

Ingredients for Crispy Cauliflower
Cauliflower( bite size florets)- 2cups
Corn flour- 1/2cup
All purpose flour( Maida)- 1/2cup
Rice flour- 1/2cup
Pepper powder-2 tsp
Salt to taste
Oil to deep fry.

Ingredients for Garlic sauce
Onion medium chopped- 1
Green chili chopped- 1( +/-)
Garlic cloves chopped- 8( +/-)
Scallions chopped- 4tbsp
Garlic powder- 1tbsp( +/-)
Onion powder- 1tsp
Green chili sauce- 1tsp
Dark soy sauce- 1tsp
Vegetarian or Tomato Bouillon Cube( crushed to powder)-1
Pepper and Salt to taste.
Oil- 4 tsp

Make a smooth batter out of cornflour, all purpose flour, rice flour, salt, pepper and required water(  batter should not be too thick or too thin). Heat enough oil in a deep pan to deep fry. When the oil is hot, dip the cauliflower florets in the prepared batter and drop carefully into the hot oil, fry the cauliflower florets till golden brown and crisp in small batches and drain on a kitchen paper towel. Next heat 4 tsps of oil in a sauce pan or wok, when hot add chopped onion, green chili, garlic cloves and scallions stir fry for a minute on high flame. Now reduce the flame, add onion powder, garlic powder, green chili sauce, dark soy sauce, powdered vegetarian bouillon cube, pepper and salt. Add about 2 tbsp of water and stir the mixture well. Before serving add the crispy cauliflower to this garlic sauce and toss well the cauliflower so the sauce is well coated on each and every piece. Serve hot.

Do not let the cauliflower stand in sauce for hours as the crispy cauliflower may get soggy. Add the cauliflower to the sauce just before serving.

Cauliflower Rice/ Gobi Biryani.

Cauliflower cut into florets- 1
Mixed vegetables chopped- 1/2cup( optional)
Basmati rice- 2cups
Onion medium sliced- 2
Tomato medium chopped- 2
Thick yogurt/ curd- 2tbsp
Mint leaves chopped- 1cup
Coriander leaves chopped- 1/2cup
Salt to taste

Grind together
Green chili- 6( +/-)
Ginger- 2"
Garlic cloves- 6

For tempering
Cloves- 5
Cardamon- 2
Cinnamon- 2"
Fennel seeds- 1tsp
Bay leaves- 3
Ghee/ Oil- required

Heat oil in a rice cooker, when hot add the whole spices and fry till the aroma rises. Now add the onions, saute for few mins and add the ground paste and fry till the raw smell leaves. Add cauliflower florets to the onions and fry for 2 mins, next add the tomatoes, curd and stir fry till tomatoes are mashed. Season with salt and add the mint and coriander leaves. Cover and cooker for a minute. Check amount of gravy in the rice cooker and depending on that measure water for the rice. Add the measured water to the mixture and bring to boil. When the gravy boils check the seasoning again and add the soaked and drained rice. Cover the cooker with lid and cook the rice until soft and tender. Serve hot with gravy or raita of your choice.

Sunday, December 5, 2010

Vegetable and Mealmaker( Soya Chunks) Biryani.

Basmati Rice- 2cups
Onion medium chopped- 2
Tomato medium chopped- 2
Soy chunks( cooked)- 2cups
Carrot diced- 1
Green Beans chopped- 1/4cup
Coriander leaves- 1/2cup
Mint leaves- 1/2cup
Ginger and Garlic paste- 1tbsp
Beaten Curd- 1/4cup
Red chili powder- 2tsp( +/-)
Fennel powder- 1/2tsp
Coriander powder- 2tsp
Turmeric powder- 1/2tsp
Salt to taste 

For tempering
Oil required
Cloves- 6
Cinnamon- 2"
Cardamon- 2
Bay leaves- 2
Javitri( Mace)- few
Star anise- 1

In a large bowl add the curd, red chili powder, fennel powder, coriander powder, turmeric powder and salt. To this mixture add soy chunks, carrot, green beans and tomatoes. Let the vegtables marinande for 1/2 hour, meanwhile soak basmati rice in water for 20 mins. Heat oil in a rice cooker, when hot add the whole spices and fry till the aroma rises. Now add the onions, saute for few mins and add the ginger and garlic paste and fry till the raw smell leaves. Add the marinaded vegetables to the onions and fry 5 mins. Season with salt and add the mint and coriander leaves. Check amount of gravy in the rice cooker and depending on that measure water for the rice. Add the measured water to the vegetable and bring the mixture to boil. When the gravy boils check the seasoning and add the soaked and drained rice. Cover the cooker with lid and cook the rice until soft and tender. Serve hot with gravy or raita of your choice.

Kerala Kadala Curry( Black Channa in Coconut Stew).

Black chickpeas- 150gms
Onion medium chopped- 1
Ginger minced- 1/2"
Garlic minced- 6
Green chili slit- 2
Curry leaves- few
Thick coconut milk- 1cup
Thin coconut milk- 2cups
Red chili powder- 1tsp
Turmeric- 1/4tsp
Salt to taste

For tempering
Oil- few tbsps
Clove- 4
Cardamon- 2
Cinnamon- 1"

Boil black chickpeas with turmeric till soft and tender. Heat oil in a Kadai( sauce pan), when hot add the whole spices and fry till aroma rises. Now add the onion, ginger, garlic, green chili and curry leaves, fry for few mins and add the red chili powder and salt. Add thin coconut milk and chickpeas. Bring the mixture to boil. When gravy reduces to half, turn off the heat and add the thick coconut milk. Serve hot with hoppers, string hoppers, steamed rice or chapati.

Friday, December 3, 2010

Spicy Chicken Fry.

Chicken- 250gms
Onion medium( chopped)- 2
Ginger and Garlic paste- 2tbsp
Red chili powder- 2tsp
Turmeric powder- 1/2tsp
Oil- 5tbsp
Salt to taste

Roast and grind to fine powder
Black pepper corns- 1tsp( +/-)
Whole red chilis- 6( +/-)
Fennel seeds- 1tsp
Cloves- 4
Cinnamon stick- 1"
Green cardamon- 2

Kozhi Varuval
Pressure cook chicken pieces with chopped onion, ginger and garlic paste, red chili powder, turmeric powder and 1/4 cup of water for 10 mins. Heat oil in kadai( sauce pan), when hot pour the cooked chicken mixture and ground spice powder. Fry the chicken pieces till dry. Serve hot.

Schezwan Vegetables.

Mixed Vegetables- 2cups( chopped carrots, beans, broccoli)
Fresh green peas- 1cup
Sliced button mushrooms- 1cup
Onion small chopped- 1
Green chili chopped- 1
Garlic cloves minced- 4( +/-)
Chicken or Vegetable stock- 1/4cup
Fish sauce- 1tsp
Light soy sauce- 1tsp
Dynasty chili sauce- 2tbsp
Cornflour- 1tbsp( dilute with 2tbsp water)
Salt to taste
Oil- 2tsp

Heat oil in a wok, when hot add the chopped onion, green chili and minced garlic. Stir fry for few seconds and add the mixed vegetables, fresh peas and mushrooms. Stir fry for 3 mins and reduce the heat. Now add the sauces one by one to the vegetables. Add the stock and salt. Bring the mixture to boil, when the stock reduces add the cornflour mixture and keep stirring. When gravy starts to thicken turn of the heat. Serve hot.

Thursday, November 25, 2010

CSN Stores kitchen furnitures....

For this Christmas decorate your kitchen with CSN Stores excellent kitchen furnitures from bistro tables and sets to counter height stools.

Mutton( Lamb) Bone Soup

Mutton (Lamb) chunks with bone-300gms
Onion medium sliced-1
Tomato medium diced-1
Curry leaves-few
Water-1/2 litre
Turmeric powder-1tsp
Salt to taste

Roast and grind
Peppercorns-1tbsp and Coriander seeds-2tbsp

For tempering

Pressure cook mutton pieces with onions, tomatoes, ground spice mixture, curry leaves, turmeric powder, required salt and 1/2 litre water for 20 mins. Meanwhile heat ghee in a tadka or small pan. When hot add vadagam and remove pan from heat. Add this tempering to the prepared soup and serve hot.

Wednesday, November 24, 2010

Garden Wrap.

Spinach Tortillas( cooked)-6
Carrot Julienned-1cup
Cucumber Julienned-1cup
Roma Tomato Cubed-1/2cup
Lettuce shredded-2cups
Bread Croutons-1/2cup
Graden Cream Cheese-1pack
Olive oil-2tbsp
Salt and Pepper- as required


In a mixing bowl combine carrots, cucumber, lettuce, tomatoes, ranch, olive oil, salt and pepper. 
Give a good stir and add the bread croutons.  Place the cooked tortillas on kitchen countertop. Spread 2tbsp of cream cheese on each tortillas. Place required amount of vegetable mixture in the center of each tortillas. Roll the tortillas into wraps, slice them into halves and serve.

Thursday, September 30, 2010

Blessed with baby.

Dear friends and visitors, I am very happy to share that we are blessed with baby girl on Sep-23-2010. Both of us are doing great. We named our cute angel "Sacha".

Wednesday, August 11, 2010

Brownie Home-Style.

Butter( thawed)-8tbsp
Chocolate( broken into pieces)-225gms
Sugar-1/2 cup(+/- according to the sweetness of chocolate used)
Vanilla extract-1tsp
All purpose flour-1/4cup

Grease a baking pan with 1tbsp butter. Melt rest of the butter with the broken chocolate pieces by double boiling method. In a bowl beat eggs, sugar and vanilla extract together with beater until the egg mixture reaches whipped cream consistency. Now add the melted chocolate mixture to the egg mixture and beat well. Add flour to this mixture and beat at slow speed until the flour is well absorbed. Pour this brownie mixture into the greased pan. Pre heat oven to 375°, bake the brownie for 30 mins or until done. Slide a toothpick in the center of brownie pan, if the toothpick comes out clean then brownie is done. Allow the brownie to cool for 1 hour and cut into desired shapes. 

Recipe Courtesy: LadyJay, Big Oven.

Poha Upma/ Aval Upma

Thick Poha/ Aval-500gms
Onion medium finely sliced-1
Tomato small finely chopped-1
Green chillies broken into three-4(+/- according to taste)
Roasted peanuts-1/4cup
Turmeric powder-1/4tsp
Salt to taste
Urad dal-1tsp
Channa dal-1tsp
Mustard seeds-1tsp
Oil required
Water required
Grated coconut-1/4cup
Coriander and Curry leaves-few
Lime juice( optional)-few drops.

Clean and soak poha in water for 2 mins. Drain the water and squeeze well the poha and set aside( poha should not be soggy) . Heat oil in a pan, when hot add the mustard seeds and allow to crackle, next add the urad dal and channa dal when dals turn golden color add the onions, green chillies and curry leaves, fry till onions turns transparent. Now add the chopped tomatoes and cook till tomatoes are mashed. Add less than 1/4 cup water, turmeric powder and required salt. Bring the mixture to boil when the water reduces add the poha and mix well. Finally add the grated coconut, roasted peanut and coriander leaves. Before serving add few drops of lime juice if preferred. Serve hot.

Mutton Fry/ Aatukari Varuval( South Indian Style).

Red Onions large finely sliced-2
Ginger and Garlic paste-2tbsp
Curry leaves-few
Red chilly powder-2tbsp( +/- according to taste)
Turmeric powder-1tsp
Salt to taste
Oil required

Clean and wash mutton pieces. Pressure cook mutton pieces along with sliced onions, ginger and garlic paste, curry leaves, red chilly powder, turmeric powder and 1/4 cup water for 20 mins until meat is tender and soft. Now remove the cooker lid, there will be little gravy, add required salt and oil to it. Increase the flame and cook till mutton pieces are dry and oil separates. Serve hot with steamed rice or roti.

Tuesday, August 3, 2010

Soft Dinner Rolls.

I would like to thank my Blogger Friends and Visitors for your continued support and encouragement on helping me to reach my 200th post and nearing 30,000 unique visitors.

Soft Dinner Rolls

2 1/2 tsp dry yeast
1 cup( 250 ml) milk
4 tbsp unsalted butter, melted
2 tbsp sugar
2 eggs, beaten
4 cups ( 560gms) unbleached flour
2tsp salt

For egg wash
1 egg yolk beaten with 1 tbsp milk

Heat milk till lukewarm. Dissolve the yeast and sugar in half cup of milk( 125ml) and rest aside for 15 mins until yeast reacts and rise.
To the other half cup of milk, add melted butter and beaten eggs, mix well until everything is well combined.
Sieve flour with salt, make well in the center pour both the dissolved yeast and butter mixed with  milk mixture. Knead the flour until smooth and elastic.
( If the dough is too sticky, add 1tbsp of flour at a time and knead. Do not add too much of flour, as the dough should be soft, not dry and hard).
Place the dough in a greased bowl and cover with wet towel, rest aside for 1 1/2 hour until the dough doubles in size.
After 1 1/2 hour punch down the dough and transfer to working surface( cleaned kitchen table), and knead again for 10 mins.
Shape the dough into bow-knot rolls or snail rolls or the shape you desire. 
Place the shaped dough on buttered baking tray or buttered baking sheets and cover with wet towel. Set aside for 30 mins, proof until doubled in size.
Preheat oven to 425°F/220°C, brush each roll with egg wash and bake for 15 to 20 mins until golden.
Cool the dinner rolls on wire rack and wrap them in napkins to keep them warm.

Recipe Courtesy
Ultimate Bread Book
Eric Treuille and Ursula Ferrigno

Wednesday, July 28, 2010

Muttai Podimas Biryani/ Scrambled Egg Biryani.

Ingredients for Muttai Podimas/ Scrambled Egg
Onion small finely chopped-1
Green chilly finely chopped-1
Red chilly powder-1tsp
Turmeric powder-1/4tsp
Salt to taste.

Ingredients for Biryani
Basmati or Any Rice-2cups( cleaned and washed)
Onion medium finely sliced-3
Tomatoes medium finely chopped-3
Ginger and Garlic paste-1 tbsp
Red chilly powder-2tsp( +/- according to taste)
Turmeric powder-1/2tsp
Garam masala-2tsp
Black pepper powder-1/2tsp( +/- according to taste)
Salt to taste
Water required
Chopped Mint and Coriander leaves-1/2cup
Thick Curd-1tbsp

For tempering
Aniseed/ Sombu-1tsp
Green Cardamom-2
Cinnamon stick-1" inch
Bay leaf-2

Method for preparing Muttai podimas/ Scrambled eggs.
In a medium sized bowl add 1tsp red chilly powder, 1/4tsp turmeric, required salt for the eggs and 1tbsp water and mix well. Add the eggs one by one to this red chilly mixture and beat the eggs till frothy. Next in a small pan heat 2tbsp of oil, add chopped onions and green chillies and fry till onions turn pink. When onions are done, add the beaten egg mixture to the onions. Reduce the heat to medium, stir well the egg mixture with spatula and break eggs to small pieces and cook till done. Set aside. ( You can also serve this Muttai podimas/ Scrambled eggs with bread, roti and rice)

Method for preparing Biryani
In a pressure cooker heat 4 to 5 tbsp oil, when hot add the tempering ingredients and fry till the aroma rises. Add the chopped onions, fry for 2 mins until onion turns pink, next add the ginger and garlic paste and fry till the raw smell leaves. Add the red chilly powder, turmeric powder, garam masala powder and black pepper powder, fry for few more mins. Now add the chopped mint and coriander leaves, chopped tomatoes and thick curd. Fry till the tomatoes are mashed, add required salt and water for the rice. Bring the mixture to boil and add the rice, cover the pressure cooker with lid, reduce the heat and cook till rice is tender and done. Finally add the prepared muttai podiams/ scrambled egg to the rice and mix well. Set aside Biryani for few mins till the eggs and rice are blended together. Serve hot with Raita of your choice.

Aviyal( Mixed Vegetables in Coconut and Yogurt Gravy).

Mixed Vegetables-2cups
Thick Curd/ Yogurt-1/2cup
Turmeric powder-1/4 tsp
Salt to taste

Coconut Oil/ Any Oil-2tbsp
Curry leaves-few

Grind together to smooth paste
Grated coconut-1/4cup
Cumin seeds-1tsp
Green chilly-5( +/- according to taste)

In a large pan add the mixed vegetables, turmeric powder, salt and 1/4 cup of water. Place the pan on medium heat, cover with lid and cook till vegetables are 3/4th done. Remove the lid, add the ground paste to the vegetables and cook for 5 more mins. Check the seasoning, increase the heat and cook till water is absorbed. Once the vegetables are dry, remove the pan from heat and add the thick curd. In a tadka pan heat oil and add the curry leaves, add this tempering to the Aviyal and mix well. Serve hot.

Nethili Karuvadu Varuval/ Dry Anchovies Fry

Nethili Karuvadu/ Dry Anchovies( Cleaned and washed)-250gms
Red chilly powder-2tbsp
Turmeric powder-1tsp
Tamarind pulp-1tsp
Salt to taste( use very less salt as the dry fish is already salted and preserved)

Make a smooth paste out of red chilly powder, turmeric powder, tamarind pulp, salt and little water. Add this paste to dry anchovies, mix well and allow to marinade for atleast 15 to 20 mins. Heat a wok, add 3 to 4 tbsp of oil. When hot add the marinated anchovies and fry till golden brown and crisp. Serve with steamed rice, sambar and rasam.

Thursday, July 22, 2010

CSN Stores- Wide range of Coffe Maker.

I was looking for a best coffee maker for my house and i ended up in this wonderful site.

It is the CSN Stores.
Based in Boston is in the Top 3 online U.S. retailer of home and office goods. They have more than 200+ stores for furniture, housewares, home decor, school and office supply etc. 

They have wide variety and brands of coffee maker from Regular Coffee Press to Programmable Thermal Coffee Maker.

Below are few current hot items on the website 

Ghee Idli Sambar.

Click here for-> Tiffan Sambar recipe

Urad Dal/ Ulunthu/ Black gram-1cup
Idli Rice-2cup
Salt and Water required

Wash and Soak Idli rice and Urad dal  separately for 4 to 5 hours. Drain the urad dal and rice, set aside the drained water. Using a mixer grinder or wet grinder, grind the urad dal to smooth batter by adding required drained water( the batter should be of butter consistency).
Next in the same grinder, grind the rice to a coarse and smooth batter by adding required drained water. 
In a deep vessel mix together dal batter, rice batter and required salt. Cover with a lid and set aside the batter vessel in warm and dry place for overnight to ferment. Once batter is fermented idli is ready to cook. Add water to the idli cooker and bring to boil. Now separate idli plates from the stand and grease the idli moulds with oil. Pour spoonful of idli batter into the each idli moulds on idli plates. Mount the idly plates on to the idly stand and place the idli stand inside the boiling idli cooker and cover with the lid. Steam for about 20 mins. When the idlis are done, remove the idlis from the idli moulds and place in the insulated casserole.

While serving place 2 to 3 hot idlis on a plate, pour 1tsp of ghee over the idlis and pour generous amount of Tiffan Sambar on the hot idlis. Serve hot.

Tuesday, July 20, 2010

Mutton Chukka Varuval( Lamb Fry).

Mutton/ Lamb-1/2kg
Onions medium( finely sliced)-2
Ginger and Garlic paste-2tbsp
Red chilly powder-2tbsp( +/- according to taste)
Turmeric powder-1tsp
Salt to taste

For tempering
Whole dry red chilly-8
Curry leaves-4 sprigs

In a pressure pan add the cleaned and washed mutton pieces, onions, ginger and garlic paste, red chilly powder, turmeric powder, salt and 1/4cup water. Pressure cook mutton for 20 mins  or until tender. Next in a sauce pan heat oil, when the oil is hot add the whole dry red chilly and curry leaves, now add the pressure cooked mutton along with the gravy to the sauce pan, stir the mutton and cook for about 7 mins until the masala is well coated on all the mutton pieces and dry. Serve hot. 

Vareka uperi( Plantain and Black eyed peas curry)

Lobia( black eyed peas)- 1cup( soaked overnight and pressure cooked)
Plantain( peeled and cubed)-1
Onion medium finely chopped-1
Salt to taste

For tempering
Mustard seeds 1tsp
Urad dal-1/2tsp
Dry red chilly-3
Curry leaves- 1sprig
Oil- 2tbsp

Grind following to smooth paste
Cumin seeds-1tsp
Grated coconut-5tbsp
Garlic clove-6
Green chilly-2

Heat oil in a pan, when hot add the tempering ingredients and allow the mustard to crackle. Next add the chopped onions and saute for a minute, then add the plantain and saute for few more mins. Now add the lobia, ground paste, turmeric powder, required salt and 1/4 cup water. Cover the pan with a lid and reduce the flame and cook till the raw banana is tender. Once the raw banana is done, remove the lid, increase the heat and cook till the gravy is thick and dry. Serve hot with steamed rice or appam.

Saturday, July 17, 2010

Rava Idli( Tempered Sooji Idly).

Roasted rava/ sooji-3 cups
Thick curd-3 cups
Shredded coconut-1/4 cup
Green chilly finely chopped-2( +\- accoring to taste)
Hing/ asafetida- 1/4 tsp
Salt to taste
Curry leaves chopped-few
Corriander leaves chopped-1/2 cup
Broken cashewnuts fried-4 tbsp

For tempering
Mustard seeds-2 tsp
Urad dal-3 tsp
Channa dal-3 tsp
Oil-4 to 5 tbsp

For garnishing
Shredded carrots or peas or whole fried cashewnuts.

In a large bowl add thick curd and beat well, next add the shredded coconut, finely chopped green chilly, hing, curry leaves, coriander leaves, broken fried cashew nuts and salt to taste. In a tadka/ small pan heat oil, when oil is hot add the tempering ingredients and fry till dals are golden brown. Add the tempering to the curd mixture and mix well. Finaly add the roasted rava to the curd mixture and mix well so no lumps are formed. Set this rava idli batter aside for an hour. Add water to the idli cooker and bring to boil. Now seprate idli plates from the stand and grease the idli moulds with oil. Place the garnishing ingredient in each moulds and pour spoonful of rava idli batter into the idli moulds on idli plates. Mount the idly plates on to the idly stand and place the idli stand inside the boiling idli cooker and cover with the lid. Steam for about 15 mins. When the rava idlis are done, remove the idlis from the idli moulds and place in the insulated casserole. Serve hot Rava idlis with Coriander chutney and Sambar.

Maida Cake / Maida Burfi

Maida cake sweet
Maida- 1 cup
Sugar- 2 cups
Ghee- 1/2 cup
Vanilla essence - 1/2 tsp
Cashew nuts broken required
Color- little
Water- less than 1/4 cup

1. Grease tray and keep ready, heat ghee in a pan, when it's hot fry cashews keep aside.
2. Next add maida to hot ghee in the pan pan and roast until nice aroma comes, remove pan from heat and place on kitchen counter.
3.Dissolve sugar with water in a pan, add essence and color, place pan on heat and boil until you get one sting consistency. 
4. Immediately pour this sugar syrup to pan which roasted maida and cashews is kept. Keep stirring the maida mixture( the pan need not be on stove it can be on kitchen counter) at first mixture will loosen, then forms to big mass which will not stick to sides of pan. 
5.Quickly transfer this to greased tray n cut into squares.

Tuesday, July 13, 2010

Butter Garlic Noodles and Chilly Vegetables.

For Butter Garlic Noodles

Plain Noodles or Thin Spaghetti-1 packet
(Boiled and drained as per packet instruction)
Butter-3 to 4 tbsp
Garlic clove-5 to 6( finely minced)
Red chilly powder-1/2tsp or White Pepper-1/2tsp
Salt to taste

Heat a wok, add butter and allow to melt( do not burn). When butter starts melting add the minced garlic and saute for a min until the aroma of garlic raises. Now add the boiled noodles, red chilly powder or white pepper and salt. Toss the noodles well until the butter and garlic is well coated on each strings.

For Chilly Vegetables Gravy

Mixed Vegetables-2cups
(Carrots, Baby corn, Green beans, Tofu, Aubergine, Cabbage etc)
Ginger minced-1"inch
Garlic minced-4cloves
Green chilly slit-2
Dark Soy sauce-1tbsp(+/-)
Green chilly sauce-1tbsp(+/-)
Chilly vinegar-1/2tsp
White pepper-1tsp
Salt to taste
Cornflour-1tbsp( Mixed with 1tbsp water)
Chinese sesame oil or any oil-2tbsp

Heat oil in a wok when hot add the minced ginger, garlic and slit green chilly. Stir for a min and add the mixed vegetables, saute the vegetables for 2 to 3 mins until they are crisp and tender. Reduce the heat to medium and add the soy sauce, green chilly sauce, vinegar, sugar, pepper and salt. Keep stirring for another 3 mins and add cup of water. Check the seasoning and bring the mixture to boil. When the mixture boils, add the cornflour paste and keep stirring until the gravy thickens. Serve hot with fried rice or noodles or steamed rice.

While serving
Take a wide soup bowl and spread the prepared Butter Garlic Noodles inside. Make a well in the center of noodles and pour the Chilly Vegetables. Garnish with chopped Cilantro and serve hot.