I wanted to make something in a quick-time and called up mom [the best chef who doesn't charge a penny for her recipe] and she gave me this recipe.
The bindi masala a.k.a Lady's finger Masala [for the english babus].
Ingredients:
1. Chopped Onion - 1.
2. Sliced Tomato - 1
3. sunflower oil - 3 tablespoons.
4. Chopped Bindi [Lady's finger - the vegetable!] - 10 medium sized.
5. Ginger Garlic Paste - 1/2 tablespoon.
6. Chilli Powder - 2-3 tablespoons.
NOTE: The quantities mentioned here is based on the number of people to be served = 2.
In a pan, pour sunflower oil. Add chopped onions and fry till its golden brown. To this, add sliced tomatoes and key frying the content till a paste is formed. To this, add the ginger-garlic, in the quantity specified above. Do not add more. Add the chopped bindi or lady's finger and sprinkle the chilli powder over it. The quantity as desired. The amount of chilli powder depends on the amount of the bindis that have been added. Keep mixing the content. Add around 2 tablespoons of water each time, till the bindis are baked properly. The entire baking has to be completed during the cooking itself. So, keep adding water [in quantities mentioned] and do not allow the contents to stick to the pan.
So, that's it. Bindi masala is done. Simple. eh?
Saturday, January 9, 2010
Friday, October 23, 2009
Kabab Fry.
I was home this diwali and mum taught me how to make chicken kabab fry. The way she explains her recipe made me say - Arey! it's so easy. So, with gathered thoughts [which were distributed across the cerebrum. Thanks to my journey from Mangalore to Hyderabad], i present chopped chicken kabab fries. Did i say chopped, It should have been Boneless!
Ingredients:
1. Kabab Powder.
2. Egg - 1.
3. Ginger Garlic Paste.
4. Chopped Boneless Chicken.
5. Sunflower Oil.
NOTE: The quantities mentioned here is based on serving number 2.
To a bowl, add ginger garlic paste, about 4-6 tablespoons. Then, break an egg and add it to the paste. Mix the ingredients well. To this mixture, add kabab powder and mix all the ingredients well until the mixture is pasty! If it is still 'watery' continue adding kabab powder but make sure NOT to add too much of it. The paster is ready!
Now, added the chopped boneless chicken to the bowl an mix the pieces well with the prepared paste. Make sure, the chicken is covered well by the paste. Close the bowl and allow the chicken to absorb the paste.
NOTE: DO NOT add salt. The salt is already available in the kabab powder.
Meanwhile, keep a frying vessel with oil to heat. Allow the oil to heat until you see foam spreading out! That's a frying oil.
After 15 minutes, add the chicken from the bowl to the frying oil and keep frying it until paste is solidified.
Have a separate bowl ready, place a tissue paper or just paper and drop the fried kabab on the paper. Why paper? to absorb the oil. This goes for all the minimum oil utilizers.
So, that's all in the making of Kabab. It's ready to be served. Hot.
Ingredients:
1. Kabab Powder.
2. Egg - 1.
3. Ginger Garlic Paste.
4. Chopped Boneless Chicken.
5. Sunflower Oil.
NOTE: The quantities mentioned here is based on serving number 2.
To a bowl, add ginger garlic paste, about 4-6 tablespoons. Then, break an egg and add it to the paste. Mix the ingredients well. To this mixture, add kabab powder and mix all the ingredients well until the mixture is pasty! If it is still 'watery' continue adding kabab powder but make sure NOT to add too much of it. The paster is ready!
Now, added the chopped boneless chicken to the bowl an mix the pieces well with the prepared paste. Make sure, the chicken is covered well by the paste. Close the bowl and allow the chicken to absorb the paste.
NOTE: DO NOT add salt. The salt is already available in the kabab powder.
Meanwhile, keep a frying vessel with oil to heat. Allow the oil to heat until you see foam spreading out! That's a frying oil.
After 15 minutes, add the chicken from the bowl to the frying oil and keep frying it until paste is solidified.
Have a separate bowl ready, place a tissue paper or just paper and drop the fried kabab on the paper. Why paper? to absorb the oil. This goes for all the minimum oil utilizers.
So, that's all in the making of Kabab. It's ready to be served. Hot.
Saturday, September 12, 2009
Egg Curry.
The other day, and that day was the day before yesterday, i tried making egg curry. Luckily. this time the cooking was good. wait! i forgot to add salt to it. Nonetheless, it turned out to be decent enough. Urggh! salt addition would have got me 5/5.
What follows is the recipe for making egg curry. Again, i thought i cut more tomatoes, so i ate the half of the last tomato. Aren't tomatoes supposed to be good for health? Onto the recipe now.
1. Mustard Oil, say 30-50 ml.
2. Sesame Seeds - 1/4 tablespoon.
3. Onion - Medium sized - 1.
4. Tomato - 2 ......and half.
5. Ginger-garlic paste - 1 tablespoon.
6. Garam Masala Powder - 1 tablespoon.
7. Boiled and skinned Potato - 2 medium sized.
8. Boiled Egg - medium sized - 3.
9. Salt to taste.
Boiling potatoes and eggs:
Fill a vessel with water and keep it for heating. Add potatoes and eggs in it. Allow the heating to continue for 20-25 minutes. After the heating, allow the content to cool. Then peel the skin of the potatoes, cut and keep them aside.
Break the egg shells and cut each boiled egg into two. Keep this aside as well.
Make sure all the ingredients are ready before starting the cooking process.
Steps:
Pour the oil into a pan. Allow it to heat for a while. Now, add the sesame seeds. Keep stirring the contents in the pan. Add the cut onions and tomatoes into the pan. Keep mixing the contents. After a while add the ginger garlic paste. Keep mixing. You will start noticing the paste forming in the pan. After sufficient mixing, which i would say 5 - 10 mins, add the potatoes and the eggs. Keep mixing again. Now, add garam masala powder. Keep mixing the whole content well. If at any point you see the contents sticking to the pan, add little amount of water to avoid sticking. Keep cooking or mixing or stirring until the vegetables are sufficiently cooked. You can check this by trying to split a potato with a spoon. If it can be split easily then your curry is done. Wait, there's one more thing
Sprinkle salt over the curry (Oops! i forgot this one.). Add coriander leaves as a garnishing agent.
Egg curry done. Happy cooking!
What follows is the recipe for making egg curry. Again, i thought i cut more tomatoes, so i ate the half of the last tomato. Aren't tomatoes supposed to be good for health? Onto the recipe now.
1. Mustard Oil, say 30-50 ml.
2. Sesame Seeds - 1/4 tablespoon.
3. Onion - Medium sized - 1.
4. Tomato - 2 ......and half.
5. Ginger-garlic paste - 1 tablespoon.
6. Garam Masala Powder - 1 tablespoon.
7. Boiled and skinned Potato - 2 medium sized.
8. Boiled Egg - medium sized - 3.
9. Salt to taste.
Boiling potatoes and eggs:
Fill a vessel with water and keep it for heating. Add potatoes and eggs in it. Allow the heating to continue for 20-25 minutes. After the heating, allow the content to cool. Then peel the skin of the potatoes, cut and keep them aside.
Break the egg shells and cut each boiled egg into two. Keep this aside as well.
Make sure all the ingredients are ready before starting the cooking process.
Steps:
Pour the oil into a pan. Allow it to heat for a while. Now, add the sesame seeds. Keep stirring the contents in the pan. Add the cut onions and tomatoes into the pan. Keep mixing the contents. After a while add the ginger garlic paste. Keep mixing. You will start noticing the paste forming in the pan. After sufficient mixing, which i would say 5 - 10 mins, add the potatoes and the eggs. Keep mixing again. Now, add garam masala powder. Keep mixing the whole content well. If at any point you see the contents sticking to the pan, add little amount of water to avoid sticking. Keep cooking or mixing or stirring until the vegetables are sufficiently cooked. You can check this by trying to split a potato with a spoon. If it can be split easily then your curry is done. Wait, there's one more thing
Sprinkle salt over the curry (Oops! i forgot this one.). Add coriander leaves as a garnishing agent.
Egg curry done. Happy cooking!
Thursday, September 3, 2009
Potato Plus Capsicum Curry - Not exactly a curry!
It wasn't really a curry that i made, rather, tried to make. Something lesser than that, i don't know the food-term for it. Anyway, it was the first one (first ever Not-exactly-a-curry curry) i made. Kudos to me. Yes. ME. That's the good part, the sad part was that the potatoes weren't baked to the right amount! awwwhhhhh!. Nonetheless, i plan to work on it somewhere in the near future or a distant one. i just thought of writing up the recipe so that i don' t forget. This is secondary. The primary objective is to show-off my cooking skills. Before i start the list of ingredients and the way to make the curry. Let me thank someone i love the most in this whole wide world and one who helped me over the phone and after the phone call might be saying 'This guy can't even follow instructions properly'.
THANK YOU MOM FOR THE RECIPE!
Alright, Now to the list and the way to do. This recipe can be served for 2 people.
1. Mustard Oil. hmmm, say 30-50 ml.
2. Sesame Seeds - 1/4 tablespoon.
3. Onion - 0.5.
4. Tomato - 1. ok. i made it one and half. The other half of the second tomato, i ate it!
5. Ginger-garlic paste - 1 tablespoon.
6. Garam Masala Powder - 1 tablespoon.
7. Boiled and skinned Potato - 2 medium sized.
8. Capsicum - 1.
9. Salt to taste - never forget. It's very much needed.
Assuming everything is ready i.e potatoes, onions, tomatoes an capsicum cut, we proceed to 'the making'.
Steps:
Pour the oil into a pan. Allow it to heat for a while. Now, add the sesame seeds. Keep stirring the contents in the pan. Add the cut onions and tomatoes into the pan. Keep stirring and mixing the contents. You can add capsicum at this stage. All the three will be cooked together. You save time and energy! After a while add the ginger garlic paste. Keep mixing. The pan will be disposing off aroma at this stage! After sufficient mixing, which i would say 5 - 10 mins, add the garam masala powder. Keep mixing again. If at any point you see the contents sticking to the pan, add little amount of water to avoid sticking. Keep cooking or mixing or stirring until the vegetables are sufficiently cooked. Now, add the potatoes to it. Keep mixing until all are sufficiently cooked. You can check this by trying to split a potato or capsicum (which apparently i forgot) with a spoon. If it can be split easily then your curry is done. Wait, there's one more thing
Sprinkle salt over the curry. Obviously, for taste. Add coriander leaves as a garnishing agent.
It's done and it's ready to be served!
Happy cooking.
THANK YOU MOM FOR THE RECIPE!
Alright, Now to the list and the way to do. This recipe can be served for 2 people.
1. Mustard Oil. hmmm, say 30-50 ml.
2. Sesame Seeds - 1/4 tablespoon.
3. Onion - 0.5.
4. Tomato - 1. ok. i made it one and half. The other half of the second tomato, i ate it!
5. Ginger-garlic paste - 1 tablespoon.
6. Garam Masala Powder - 1 tablespoon.
7. Boiled and skinned Potato - 2 medium sized.
8. Capsicum - 1.
9. Salt to taste - never forget. It's very much needed.
Assuming everything is ready i.e potatoes, onions, tomatoes an capsicum cut, we proceed to 'the making'.
Steps:
Pour the oil into a pan. Allow it to heat for a while. Now, add the sesame seeds. Keep stirring the contents in the pan. Add the cut onions and tomatoes into the pan. Keep stirring and mixing the contents. You can add capsicum at this stage. All the three will be cooked together. You save time and energy! After a while add the ginger garlic paste. Keep mixing. The pan will be disposing off aroma at this stage! After sufficient mixing, which i would say 5 - 10 mins, add the garam masala powder. Keep mixing again. If at any point you see the contents sticking to the pan, add little amount of water to avoid sticking. Keep cooking or mixing or stirring until the vegetables are sufficiently cooked. Now, add the potatoes to it. Keep mixing until all are sufficiently cooked. You can check this by trying to split a potato or capsicum (which apparently i forgot) with a spoon. If it can be split easily then your curry is done. Wait, there's one more thing
Sprinkle salt over the curry. Obviously, for taste. Add coriander leaves as a garnishing agent.
It's done and it's ready to be served!
Happy cooking.
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