tag:blogger.com,1999:blog-24449801111545230592024-03-23T10:14:27.495+00:00INDIAN FOODMy passion for cooking, my experiments with ingredients and my everyday culinary experiances...Rachhttp://www.blogger.com/profile/06238803606448666437noreply@blogger.comBlogger169125tag:blogger.com,1999:blog-2444980111154523059.post-68776938987737570282012-04-14T12:37:00.000+00:002012-04-14T12:37:03.310+00:00Come back!Hello everyone!
Glad to inform that I will be soon blogging after this long break.
Real life has sunk me so deep that every time, I think of blogging .... It's just another dream! Hope to come back with some mouthwatering recipes at the earliest.
Till then.... Take care and cheers!Rachhttp://www.blogger.com/profile/06238803606448666437noreply@blogger.com7tag:blogger.com,1999:blog-2444980111154523059.post-15399047178381520252010-09-09T05:11:00.002+00:002010-09-09T05:14:38.462+00:00Blogging breakDUE TO INEVITABLE HEALTH CONDITIONS , I WOULD NOT BE BLOGGING FOR SEVERAL MONTHS.HOPE TO COME BACK SOON.TAKE CARE TILL THENRachhttp://www.blogger.com/profile/06238803606448666437noreply@blogger.com15tag:blogger.com,1999:blog-2444980111154523059.post-25097413750632479312010-08-24T10:00:00.000+00:002010-08-24T10:00:07.966+00:00Stuffed crab (South Indian style)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnSiMJABYZmsozDLwwLWcR8C6CEybqkECXAnRG6RJLkfu5_5Fu4i2-D0T1rcYyz3w-WmGvmYniWx2YezYpV62eXa23KXK18bZuH5LSjI_TyHLa2duEaRgLvgdbjqz5VV6Pgku5QkkeK30/s1600/food+443.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 154px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnSiMJABYZmsozDLwwLWcR8C6CEybqkECXAnRG6RJLkfu5_5Fu4i2-D0T1rcYyz3w-WmGvmYniWx2YezYpV62eXa23KXK18bZuH5LSjI_TyHLa2duEaRgLvgdbjqz5VV6Pgku5QkkeK30/s320/food+443.JPG" alt="" id="BLOGGER_PHOTO_ID_5507056857239429394" border="0" /></a><br />Stuffed crab is one classic seafood starter and I have adapted the complete south Indian style in cooking it. I made a masala gravy with crab, later extracted the meat, mixed it along with the thick gravy and stuffed it back into the well preserved crab shell. Here goes the recipe...<br /><br />Ingredients:<br />Crab (cleaned) - 2 large<br />Shallots or small onions - 15-20 nos<br />Tomato - 1 nos<br />Ginger- garlic paste - 1 tbsp<br />Chilly powder - 2 tsp<br />Pepper powder - 1 tbsp<br />Salt for taste<br />Oil - 2 tbsp<br /><br />Crab shells - 2 nos<br /><br />Method:<br />Make a smooth paste of onion and tomato and keep aside. In a wok, heat oil and saute ginger-garlic paste, add the smooth onion and tomato paste and saute for 2-3 min. Add chilly powder and stir well. Add the cleaned crab claws and crab, along with salt and pepper. Cover and cook till its done (add little water for cooking). At this stage the crab will change its color to a nice orange and white combination. Cool and extract the crab meat. Put the meat back into the thick gravy and mix well. Heat if required. Stuff this in a clean crab shell and serve.<br /><br />Note:<br />Can also dip the stuffed crab shells in egg and flour batter and then roll over breadcrumbs and deep fry them for a complete fried version.Rachhttp://www.blogger.com/profile/06238803606448666437noreply@blogger.com16tag:blogger.com,1999:blog-2444980111154523059.post-26464378311451687672010-08-23T15:00:00.000+00:002010-08-23T15:20:23.506+00:00Lemon flavoured Couscous<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Hc3YBbp3bcI08p9kONTlirwt8PbG6pcJLJqzMIz4wbIje5cigI5k5_EK9OAmL0b7r612iaa3oFIhnTuohElih82XsyEy7wrL1u1qxugMVQj9Jm_DmtCHj9s6BY0GQabVfGcwwfut19s/s1600/013.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 258px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Hc3YBbp3bcI08p9kONTlirwt8PbG6pcJLJqzMIz4wbIje5cigI5k5_EK9OAmL0b7r612iaa3oFIhnTuohElih82XsyEy7wrL1u1qxugMVQj9Jm_DmtCHj9s6BY0GQabVfGcwwfut19s/s320/013.JPG" alt="" id="BLOGGER_PHOTO_ID_5487101994396431842" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg53VLHDasSFBBwzb8DecoFikfxoRPDw4HSNvmOSjah1fagLgA4Kro4EeOefoW0OK33xJ-v-jzFwVBFfXcHJxbSoRO1FIwJ_GMn7A6F1hf0B5rd67gsiqeWrTld6t2GcCM7D1u1czkdXqg/s1600/012.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg53VLHDasSFBBwzb8DecoFikfxoRPDw4HSNvmOSjah1fagLgA4Kro4EeOefoW0OK33xJ-v-jzFwVBFfXcHJxbSoRO1FIwJ_GMn7A6F1hf0B5rd67gsiqeWrTld6t2GcCM7D1u1czkdXqg/s320/012.JPG" alt="" id="BLOGGER_PHOTO_ID_5487098986804510306" border="0" /></a><br />Couscous is one such ingredient which I would always stock up in my kitchen simply because it can be a rescue meal or be a part of fantastic salad or simply because its healthy and filling. It appears like semolina (Rawa/ sooji ) it belongs to the pasta family and it comes in small, medium and large sizes (the size of the grain can differ). It is commonly seen in Moroccan, middle eastern, west African and Italian cuisine. I always love to prepare couscous with many mixed seafood ( like prawns, fish, squid etc.) or meat. But, this one is a completely veg version with mixed veggies and lemon flavour. Here goes the recipe....<br /><br />Ingredients:<br />Couscous - 100 grams<br />Onion (white) - 1 nos<br />Carrot - 1 small<br />Beans (chopped) - 1/4 cup<br />Capsicum - 1 small<br />Baked beans - 1 small tin<br />Fresh parsley (chopped) - 2 tbsp<br />Lemon juice - 1 tbsp<br />Salt for taste<br />Olive oil - 1 tbsp<br />Water for cooking<br /><br />Method:<br />Cook couscous using a steamer along with 1/4 tsp olive oil and keep this aside. In a wok add remaining olive oil and stir fry finely sliced onions, carrot (cut into thin strips), capsicum (diced), beans, baked beans and stir well. Add salt for taste, lemon juice and stir again. Finally add chopped parsley and turn off the flame. Mix the cooked couscous and serve hot.<br /><br />Note:<br />Add some skinned almonds, pine nuts etc. for variation.Rachhttp://www.blogger.com/profile/06238803606448666437noreply@blogger.com9tag:blogger.com,1999:blog-2444980111154523059.post-1141845359746503252010-08-19T12:00:00.000+00:002010-08-19T12:00:09.078+00:00Vangi bath/ Brinjal rice/Eggplant rice/ Riz Aubergiene<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimW_LYLgrKavzWa2ce2MMmxwOmWuRNI-gekG_IIswd-jSMtUdaXQd42dUWwpkCRD-FNYKstFbbesNCxKIOQ3SW5k1tmomB0g4vN38fZs25uEckrZIQ2qr_m0XKMmfdnVTkbh33bt2SAac/s1600/002.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimW_LYLgrKavzWa2ce2MMmxwOmWuRNI-gekG_IIswd-jSMtUdaXQd42dUWwpkCRD-FNYKstFbbesNCxKIOQ3SW5k1tmomB0g4vN38fZs25uEckrZIQ2qr_m0XKMmfdnVTkbh33bt2SAac/s320/002.JPG" alt="" id="BLOGGER_PHOTO_ID_5478900929075987266" border="0" /></a><br />Vangi bath is a speciality of karnataka. This is also served at breakfast time at many darshinis or food joints in karnataka. It is usually some thick gravy (also known as gojju in Kannada) made with brinjal, then mixed along with white rice. Some people prefer to cook the gravy and rice together. It has many varieties and versions. I usually love to prepare the gojju , then mix it with the rice. Here goes the recipe...<br /><br />Ingredients:<br />Mustard seed - 1/4 tsp<br />Channa dal - 1tbsp<br />Groundnuts - 2 tbsp<br />Cashew nut - 6-7 nos<br />Dry red chillies - 2 nos<br />Onion - 2 nos<br />Brinjal - 1 kilo<br />Carrots - 1 nos<br />Beans - 1 cup<br />Turmeric powder - 1/4 tsp<br />Chilly powder- 1 tsp<br />Dry coconut or kopra - 1/4 cup<br />Jaggery - 1 tsp<br />Tamarind juice - 1 tbsp<br />Cooked rice - 1 kilo<br />Oil for cooking<br />Salt for taste<br /><br />For the vangi bath powder:<br />Dry red chillies - 8-10 nos<br />Coriander seeds - 1/4 cup<br />Cloves - 6 nos<br />Cinnamon - 1 stick<br />Bengal gram - 1/4 cup<br />Fenugreek seed - 1 tsp<br />Asafoetida - one pinch<br />Curry leaves of 2 sprigs<br />Ghee - 1 tbsp<br /><br />Method:<br />Fry all the ingredients for the vangi bath masala in 1 tbsp ghee, cool and powder them. Cut all veggies lengthwise (brinjal can be diced into cubes). Shallow fry these veggies in oil along with turmeric powder. In a wok, heat oil, fry mustard seed, channa dal, groundnuts, cashew nuts and red chillies. Add onion and fry till golden. Add chilly powder, shallow fried veggies like carrot, beans, brinjal and vangibath powder, mix well. Add fried dry coconut or kopra, jaggery and tamarind juice, salt for taste and simmer to make a thick gravy or gojju. Mix with cooked rice and serve with boondi or raitha etc.<br /><br />Note:<br />The vangibath powder can be prepared in large quantity and can be stored in airtight containers for later use. Can use readymade vangibath mix powder if it is available.Rachhttp://www.blogger.com/profile/06238803606448666437noreply@blogger.com15tag:blogger.com,1999:blog-2444980111154523059.post-56524054205683307162010-08-18T12:00:00.000+00:002010-08-18T12:00:06.292+00:00Spaghetti noodles (Indian twist)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglJQsCpDbHNBJNcrQbP1GmhkgRfq-FnpKkyVMHMrF810qvBr4vKD4tl433pkZNHggKkySa5-lrn-fnbEHC5nWPgbrCb4EEak061MzcaUVFsKjHkokN0RQpdwfleCIjjHdczZGWyAt5Dmk/s1600/003.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglJQsCpDbHNBJNcrQbP1GmhkgRfq-FnpKkyVMHMrF810qvBr4vKD4tl433pkZNHggKkySa5-lrn-fnbEHC5nWPgbrCb4EEak061MzcaUVFsKjHkokN0RQpdwfleCIjjHdczZGWyAt5Dmk/s320/003.JPG" alt="" id="BLOGGER_PHOTO_ID_5487085495018674930" border="0" /></a> Spaghetti noodles is one easy and tasty recipe. I would love to have this noodle pasta anytime. I served the noodles with spicy tomato sauce which was so flavourful. Here goes the recipe...<br /><br />Ingredients:<br />Spaghetti noodles - 100 grams<br />Onion - 1 nos<br />Tomato paste - 2 tbsp<br />Tomato puree - 1 cup<br />Garlic paste - 1 tbsp<br />Veg stock cube - 1 small<br />Bay leaves - 1 nos<br />Dried oregano - 1/4 tsp<br />Chilly powder - 1 tsp<br />Paprika (sweet) powder - 1 tsp<br />Garam masala - 1/2 tsp<br />Carrots - 1 nos<br />Capsicum - 1 large<br />Olive oil - 4 tbsp<br />Salt for taste<br /><br />Method:<br />Cook spaghetti noodles in hot boiling water for 8 min or till its done. Strain water using a colander and keep this noodle pasta aside. In a stew pot, heat oil and stir fry finely sliced onions, garlic paste for 1-2 min. Add chilly powder and give it a stir. Add all the remaining ingredients like tomato paste, tomato puree, paprika powder, garam masala, dried oregano and veg stock cube (can add some water if required). simmer for 10 min. Now add the carrots (cut into thin strips) and capsicum (diced) and stir well. Finally add salt for taste and turn off the flame. The tomato flavoured sauce is ready. Pour this sauce over cooked spaghetti noodles and serve hot.<br /><br />Note:<br />I prefer the veggies to be crunchy, hence I hardly cook them. If soft veggies are preferred, cook for a little longer after adding carrots and capsicum.Rachhttp://www.blogger.com/profile/06238803606448666437noreply@blogger.com13tag:blogger.com,1999:blog-2444980111154523059.post-10212163814212048412010-08-17T12:00:00.000+00:002010-08-17T12:26:34.392+00:00Riz cantonnis (mixed fried rice)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7f-nCN6EPbJCtq5xRiAbsWPpyXbZHXxk2acOJX0cYx5Bx4tHDfcvcplSwP51qVpVfOlF0GE7SZ60k1PeNAm8BydG1gF4fipQSEkBKoBO_iXr_LsLfNRTdiSfyU9MVH7ZKwIiuM-IIWGA/s1600/Bondoukou+020.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7f-nCN6EPbJCtq5xRiAbsWPpyXbZHXxk2acOJX0cYx5Bx4tHDfcvcplSwP51qVpVfOlF0GE7SZ60k1PeNAm8BydG1gF4fipQSEkBKoBO_iXr_LsLfNRTdiSfyU9MVH7ZKwIiuM-IIWGA/s320/Bondoukou+020.JPG" alt="" id="BLOGGER_PHOTO_ID_5495685234712592338" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4GeoC_asyQG5L6W56XjNgIZpvNo13noxFy2GolZKI63AgWWr0OMEUwOzcn4645ReYfxn1WkSq7YCnUDEH2SjrpIs_9KzYtJWgqwLx41rUxGt67v5aysAFBxyC8UOoZSkCGJ-mO1POwnM/s1600/Bondoukou+019.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 282px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4GeoC_asyQG5L6W56XjNgIZpvNo13noxFy2GolZKI63AgWWr0OMEUwOzcn4645ReYfxn1WkSq7YCnUDEH2SjrpIs_9KzYtJWgqwLx41rUxGt67v5aysAFBxyC8UOoZSkCGJ-mO1POwnM/s320/Bondoukou+019.JPG" alt="" id="BLOGGER_PHOTO_ID_5495685222013264546" border="0" /></a><br />This version of mixed fried rice is such a fantastic Chinese recipe. Authentically pork, green peas is used in this recipe but, I have excluded it. This dark color is due to the use of dark soya sauce ( can use light soya sauce if light colored rice is preferred). Here goes the recipe....<br /><br />Ingredients:<br />Cooked rice - 2 cups<br />Carrots - 1 nos<br />Beans - 50 grams<br />Spring onions (chopped) - 1 cup<br />Wood mushroom (dried) - 30 grams<br />Prawns - 200 grams<br />Chicken (boneless, skinned) - 200 grams<br />Egg - 1 nos<br />Dark soya sauce - 2 tbsp<br />Black pepper powder - 1 tsp<br />Ajinomoto or salt for taste<br />Oil for cooking<br /><br />Method:<br />Chopped carrots, beans, spring onions, finely. Soak wood mushroom in hot water for 2-3 min or till its fully expanded in size and keep aside. Heat oil in a wok and stir in chopped chicken and cook till its done. Similarly stir fry prawns, egg, carrot, beans separately ( one thing at a time) ad keep this aside. Heat oil in a wok, add 1/2 cup spring onions, and all the other ingredients one by one (which is stir fried earlier). Add cooked rice, dark soya sauce, pepper and ajinomoto or salt for taste and toss well. Garnish with remaining spring onions and serve.<br /><br />Note:<br />Wood mushrooms are Chinese mushrooms available at Asian stores, supermarkets etc. Can add other veggies like sweet corn kernels, green peas etc.Rachhttp://www.blogger.com/profile/06238803606448666437noreply@blogger.com11tag:blogger.com,1999:blog-2444980111154523059.post-52591734558568432762010-08-10T11:30:00.000+00:002010-08-19T10:46:21.816+00:00Cashew nut Chicken curry (Koli saaru/ Koli kulumbu)<p align="justify"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpV_F08jja14roxLNv5FYv4RedWoTixdMup82dkRS2WSyy7QWwPNU1pWHiXDbYtNjyoxmYoEFi3kZXUqwhyphenhyphenyriA-nJITiAZcOGR6GDCOJuZEyH1Jc-fOD8p2jEQhn6h5HItaA2MCuxdXI/s1600/office+pic+012.JPG"><img id="BLOGGER_PHOTO_ID_5490532047725063122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 273px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpV_F08jja14roxLNv5FYv4RedWoTixdMup82dkRS2WSyy7QWwPNU1pWHiXDbYtNjyoxmYoEFi3kZXUqwhyphenhyphenyriA-nJITiAZcOGR6GDCOJuZEyH1Jc-fOD8p2jEQhn6h5HItaA2MCuxdXI/s320/office+pic+012.JPG" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8nLQLZCSemAvbF1i6cVuoRYAdbpjRXrEf-sT5h2jV9kBTS-d_bkHOjfr7FyNq3VZZScn8Fyurg2JLj4GlGzw31RY-CBsAdMqm1pzOK5uT1QRTi3vGBHaWJ0Kzi1G4-0n9f501jScERLQ/s1600/office+pic+011.JPG"><img id="BLOGGER_PHOTO_ID_5490532038301242770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 286px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8nLQLZCSemAvbF1i6cVuoRYAdbpjRXrEf-sT5h2jV9kBTS-d_bkHOjfr7FyNq3VZZScn8Fyurg2JLj4GlGzw31RY-CBsAdMqm1pzOK5uT1QRTi3vGBHaWJ0Kzi1G4-0n9f501jScERLQ/s320/office+pic+011.JPG" border="0" /></a><br /><br /><br />Cashew nut chicken curry is one creamy and rich recipe. I usually prepare this when I expect some guests at home as its so delicious and can go really well with any <a href="http://indianfoodrach.blogspot.com/search/label/Biryani">biryani</a>, <a href="http://indianfoodrach.blogspot.com/2010/07/healthy-pulavpilaf-pulaopalav.html">pulav</a> or even <a href="http://indianfoodrach.blogspot.com/2010/04/traditional-coconut-rice-thengai-sadam.html">coconut rice</a>, <a href="http://indianfoodrach.blogspot.com/2010/04/jeera-rice.html">jeera rice </a>etc. At home this curry is loved to be served with hot <a href="http://indianfoodrach.blogspot.com/2010/04/parotta-barotta.html">parotta</a>. Here goes the recipe....</p><p align="justify">Ingredients:</p><p align="justify">Chicken (skinned) - 1 kilo</p><p align="justify">Brown onion paste - 4 tbsp</p><p align="justify">Cashew nut paste - 1/2 cup</p><p align="justify">Tomato paste - 2 tbsp</p><p align="justify">Ginger - garlic paste - 2 tbsp</p><p align="justify">Thick coconut milk - 1 cup</p><p align="justify">Dry red chilly (Kashmiri) paste - 2 tbsp</p><p align="justify">Red chilly powder - 1 tbsp</p><p align="justify">Coriander powder - 1 tbsp</p><p align="justify">Green chillies - 2 nos</p><p align="justify">Salt for taste</p><p align="justify">Oil - 1/4 cup </p><p align="justify">For the marinade:</p><p align="justify">Yogurt - 1 tbsp</p><p align="justify">Chilly powder - 1 tbsp</p><p align="justify">Lime juice - 1 tsp</p><p align="justify">Ginger - garlic paste - 1 tsp</p><p align="justify">Chicken stock cube - 1 nos</p><p align="justify"></p><p align="justify">Method:</p><p align="justify">Marinade chicken over night. Heat oil in a casserole, add brown onion paste, ginger-garlic paste and saute for 2 min. Add chilly paste and powder and saute for a min. Add tomato paste, coriander powder, green chillies slit lengthwise and give a good stir. Add the marinated chicken and stir again. Add thick coconut milk and cook till its almost done. Now add cashew nut paste, salt for taste and mix well. Cook till its done. Serve hot with plain rice, roti or even <a href="http://indianfoodrach.blogspot.com/search/label/Biryani">biryani</a> and <a href="http://indianfoodrach.blogspot.com/2010/07/healthy-pulavpilaf-pulaopalav.html">pulao</a>.</p><p align="justify">Note:</p><p align="justify">For the brown onion paste: Saute finely sliced onions until they turn brown, cool and then make a paste using mixer. This can be stored in the refrigerator and can be used instead of regular onions for extra taste.</p><p align="justify"></p><p align="justify"></p>Rachhttp://www.blogger.com/profile/06238803606448666437noreply@blogger.com14tag:blogger.com,1999:blog-2444980111154523059.post-85097493574447879282010-08-09T10:30:00.000+00:002010-08-09T10:46:39.636+00:00Dal adai ( parappu adai) and awards<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6VH_5bXQ7439Zozm2zRyXO6Oqzh7J8z07HtrY4XVUYfOqjG-TjOLp-UnMK3NDTbCXO-zpHW06bAPF3KjKPQgdL0akPIOEfA4t2uFlDheuvYbf3FjvPBama1NyfEemZYLzKv_jTI2rGCo/s1600/a+1.jpg"><img id="BLOGGER_PHOTO_ID_5503344387072987138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 163px; CURSOR: hand; HEIGHT: 76px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6VH_5bXQ7439Zozm2zRyXO6Oqzh7J8z07HtrY4XVUYfOqjG-TjOLp-UnMK3NDTbCXO-zpHW06bAPF3KjKPQgdL0akPIOEfA4t2uFlDheuvYbf3FjvPBama1NyfEemZYLzKv_jTI2rGCo/s320/a+1.jpg" border="0" /></a><br /></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0V3SPu1cEM3H9prf5SaGM3X4SnpSnA8Xa2VVJ8uAMaBIK5FI8BihMqfiGRYbUTYM_8aHWbL1ZmhyB9kHBhtYKr3noa55urlnJW6dRPbHJQakKQUZS7EfLsl02K-0oAQuC2KZATVN2YNY/s1600/a3.png"><img id="BLOGGER_PHOTO_ID_5503344378540385506" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 191px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0V3SPu1cEM3H9prf5SaGM3X4SnpSnA8Xa2VVJ8uAMaBIK5FI8BihMqfiGRYbUTYM_8aHWbL1ZmhyB9kHBhtYKr3noa55urlnJW6dRPbHJQakKQUZS7EfLsl02K-0oAQuC2KZATVN2YNY/s320/a3.png" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsjOwqPPTSG_x92O2WPIFFQ09Q0I0MiHo9x8pF1qNaG6BDUsqci-a1-lEUoH8CIGamxXK8g8CPpIw3dwCQIBmqZfFUi3E47fifXslLpX8baZYvzeb5bmdZaDfI0PwgSa7D94XWUp8fJlI/s1600/a5.jpg"><img id="BLOGGER_PHOTO_ID_5503344372476833650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 185px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsjOwqPPTSG_x92O2WPIFFQ09Q0I0MiHo9x8pF1qNaG6BDUsqci-a1-lEUoH8CIGamxXK8g8CPpIw3dwCQIBmqZfFUi3E47fifXslLpX8baZYvzeb5bmdZaDfI0PwgSa7D94XWUp8fJlI/s320/a5.jpg" border="0" /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEkNA78v74kmkrPAtqk9VNMo4pumjhsIq__vbt9ZPETR1YXp0x8zUomdsYR54XRUNGI2qx3IV05WhTse8ffQCs4Q8-zJ8pWj55tX3Kq5B9S9RE8_Eo-ftWsmsEJK72efw1EXavPNVnNoE/s1600/a4.jpg"><img id="BLOGGER_PHOTO_ID_5503344365554683138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 242px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEkNA78v74kmkrPAtqk9VNMo4pumjhsIq__vbt9ZPETR1YXp0x8zUomdsYR54XRUNGI2qx3IV05WhTse8ffQCs4Q8-zJ8pWj55tX3Kq5B9S9RE8_Eo-ftWsmsEJK72efw1EXavPNVnNoE/s320/a4.jpg" border="0" /></a><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8tIVx5EiVB22ZKOqM5L09Yz0_NVv6kEQ0xgZ97JD50DXg5E6Es_l7ahfqxw-y0S9bRyf9Kc0BSeA0v3oVACl6dvcMwQcFcGCD93hkX0FjDPnVvkqbMIGyhiRw9Z2VMBkCWbNWXSXep1A/s1600/Versatile-Blogger-Award.jpg"><img id="BLOGGER_PHOTO_ID_5503344357969410482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 187px; CURSOR: hand; HEIGHT: 187px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8tIVx5EiVB22ZKOqM5L09Yz0_NVv6kEQ0xgZ97JD50DXg5E6Es_l7ahfqxw-y0S9bRyf9Kc0BSeA0v3oVACl6dvcMwQcFcGCD93hkX0FjDPnVvkqbMIGyhiRw9Z2VMBkCWbNWXSXep1A/s320/Versatile-Blogger-Award.jpg" border="0" /></a><br /><br /><br /><br /><br /><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzqWCaKnnWMZnr-0pUuKIRgnpURdbIK_61FqDkWk-1cRy_R7zhJZP2PFLFckxq8eGjZgMv2UilQO-9bnr4xtupM8Pxr_cXbsTLj0pkgnJoOFz3Mk476IdCPqdyUUUDLaOw74DrMqvTlM/s1600/Abidjan+house+002.JPG"><img id="BLOGGER_PHOTO_ID_5493361731084679858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzqWCaKnnWMZnr-0pUuKIRgnpURdbIK_61FqDkWk-1cRy_R7zhJZP2PFLFckxq8eGjZgMv2UilQO-9bnr4xtupM8Pxr_cXbsTLj0pkgnJoOFz3Mk476IdCPqdyUUUDLaOw74DrMqvTlM/s320/Abidjan+house+002.JPG" border="0" /></a> </div></div></div></div><br /><p></p><p>I was bumped with so many awards from my friends <a href="http://kichencorner.blogspot.com/">Suja</a> and <a href="http://i-m-not-a-chef.blogspot.com/">Chaitrali</a>. <a href="http://kichencorner.blogspot.com/">Suja</a> shared the versatile blogger award. As per the rule I need to share it with 15 blogger friends and tell 7 things about me. <a href="http://kichencorner.blogspot.com/">Suja</a> has lovely collection of traditional and authentic recipes all the way from God's own Country.... Kerala! Do visit her blog and enjoy some lip smacking recipes from her space. <a href="http://i-m-not-a-chef.blogspot.com/">Chairali</a> was very kind to share all the other awards with me. Name of <a href="http://i-m-not-a-chef.blogspot.com/">Chaitrali's blog </a>is <a href="http://i-m-not-a-chef.blogspot.com/">I'm not a chef</a>... Interestingly she is a chef who not only holds a degree in hotel management but also has a master degree from the hospitality industry. I love the way she blogs restaurant style recipes which are not just easy to follow but also tasty and yummy. Do visit her blog for a complete roller coaster foodie ride...</p><p>About me as per the rule of versatile blogger award...</p><ol><li>Die hard non-veg food lover turned lacto-veggie</li><li>Eat- a -holic turned diet- a -holic</li><li>Friendly and would love my friends for life</li><li>Junk food eater turned, healthy food eater</li><li>Love and live cooking</li><li>Love travelling, exploring new places, food etc.</li><li>Simply super shop- a -holic!</li></ol><p>I surely would feel its unfair to share it with only 15 friends ( as I also want to know about all my friends).... So, would like to share all these awards with all my friends. </p><p>Adai is native of T N . Though there are many variety of it like adai, kara adai, parappu adai etc. I always felt the dal or parappu adai is way too healthy. Here goes the recipe for Dal adai...</p><p>Ingredients:</p><p>Moong dal - 1 cup</p><p>Urad dal - 1 cup</p><p>Toor dal - 1 cup</p><p>Onion - 1 nos</p><p>Green chillies - 1 nos</p><p>Freshly chopped coriander leaves - 1/2 cup</p><p>Dry red chillies - 4 nos</p><p>Grated coconut - 4 tbsp</p><p>Hing or asafoetida - one pinch</p><p>Salt for taste</p><p>Oil for frying</p><p>Method:</p><p>Soak all the dals together for 2 hours. Grind it along with red chillies and grated coconut to a coarse paste. Add finely chopped green chillies, onions, fresh coriander leaves, hing, salt and mix well. Pour the batter on a hot tawa using a laddle spoon and just pat it. Add enough oil and fry. Turn over, add more oil and cook till its done. Serve hot with coconut chutney.</p><p>Note:</p><p>Adai batter does not require fermentation and can be a instant recipe for breakfast, evening snacks etc. The dal adai version is very healthy when compared to rice adai, coconut adai, kara adai etc.</p>Rachhttp://www.blogger.com/profile/06238803606448666437noreply@blogger.com17tag:blogger.com,1999:blog-2444980111154523059.post-62404867472612442332010-08-02T16:40:00.000+00:002010-08-02T16:43:26.748+00:00Cocktail stir fried noodles<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjokzWy5EMHBg3rrZ3iPj0eIDGyAaUvITOappWURmO61s0dtF_Tn_F1k1yWZW6O40repptCeJe9K5sAYjeBA3GyxEGwk2CqgAj4KcmHx7cb1zuW3_t3J6NJgpOWhucjy74nsEwaRLHgo5s/s1600/office+pic+002.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjokzWy5EMHBg3rrZ3iPj0eIDGyAaUvITOappWURmO61s0dtF_Tn_F1k1yWZW6O40repptCeJe9K5sAYjeBA3GyxEGwk2CqgAj4KcmHx7cb1zuW3_t3J6NJgpOWhucjy74nsEwaRLHgo5s/s320/office+pic+002.JPG" alt="" id="BLOGGER_PHOTO_ID_5490538659451692322" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFFRq9CqZcsroTpty1SImZkEXZhyphenhyphen0-gh6v82yJS53syFnka7TL3LhAmrDUEQge44CtzhrHum9-0IeE67jduQGc7GFDnQerTyoSWi4lp0iAoDIDP-mndqpCNyMMDU59n_cU6vHUNTBwscg/s1600/office+pic+003.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFFRq9CqZcsroTpty1SImZkEXZhyphenhyphen0-gh6v82yJS53syFnka7TL3LhAmrDUEQge44CtzhrHum9-0IeE67jduQGc7GFDnQerTyoSWi4lp0iAoDIDP-mndqpCNyMMDU59n_cU6vHUNTBwscg/s320/office+pic+003.JPG" alt="" id="BLOGGER_PHOTO_ID_5490538653465730306" border="0" /></a><a href="http://indianfoodrach.blogspot.com/2010/07/stir-fried-squid-and-prawns-cocktail.html">Cocktail seafood</a> which was a derivative of <a href="http://indianfoodrach.blogspot.com/2010/04/stir-fried-squid-calamari-fry-kanava.html">stir fried squid</a> was such a great hit, that I wanted to use it as a main course. Nothing could have been better than this cocktail stir fried noodles. Here goes the recipe....<div><br /></div><div>Ingredients:</div><div>Wheat noodles - 200grams</div><div><a href="http://indianfoodrach.blogspot.com/2010/07/stir-fried-squid-and-prawns-cocktail.html">Cocktail seafood</a> - 200 grams</div><div>Boneless chicken - 100 grams</div><div>Eggs - 2 nos</div><div>Carrots (chopped lengthwise) - 1 nos</div><div>Beans (chopped) - 1/4 cup</div><div>Olive oil - 2 tbsp</div><div>Chicken stock cube - 1 nos</div><div>Salt for taste</div><div>Dried herbs of choice like parsley, chives, thyme etc.</div><div><br /></div><div>Method:</div><div>Cook noodles in hot boiling water until its done, strain water using a colander and keep the noodles aside. In a wok, heat oil add eggs with constant stirring, add chicken (diced into cubes) and stir till its almost done. Add <a href="http://indianfoodrach.blogspot.com/2010/07/stir-fried-squid-and-prawns-cocktail.html">cocktail seafood</a>, carrots and beans, chicken stock cube, and stir well for a min. Finally add some salt for taste, dried herbs etc. and toss well and serve hot.</div><div><br /></div><div>Note:</div><div>For best results serve this sizzling hot like a sizzler with green salad.</div><div><br /></div><div><br /></div><div><br /></div>Rachhttp://www.blogger.com/profile/06238803606448666437noreply@blogger.com14tag:blogger.com,1999:blog-2444980111154523059.post-77673310589360427292010-07-20T21:00:00.000+00:002010-07-20T21:00:03.275+00:00Fried chicken biryani<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyjLzQ53vJoKd2X5V96rplh_-vls2QDYM6gHhranOAD5AhIZQPM0rpvcQvkETszQE_gAMcTJTah8uGAojRnuzwlBqdgBZUAmKOA2WuLJXufMo5yL_femdnD4tLUthjgdgcLzO7IvnZTc/s1600/Abidjan+house+005.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 254px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyjLzQ53vJoKd2X5V96rplh_-vls2QDYM6gHhranOAD5AhIZQPM0rpvcQvkETszQE_gAMcTJTah8uGAojRnuzwlBqdgBZUAmKOA2WuLJXufMo5yL_femdnD4tLUthjgdgcLzO7IvnZTc/s320/Abidjan+house+005.JPG" alt="" id="BLOGGER_PHOTO_ID_5494823669156826018" border="0" /></a><br /><br />One of my friend told me that if chicken is fried and then added to the biryani, it would taste so much better than regular biryanis. I was not sure if it would be tastier or if I could prepare biryani that way. Anyhow, I took a risk and made this fried chicken biryani.... Finally, the risk was worth it. This biryani was such a big hit at home. I was glad this preparation turned out to be a tasty feast. Here goes the recipe....<br /><br />Ingredients:<br />Chicken - 1 kilo<br />Basmati rice - 4 cups<br />Onions (large) - 4 nos<br />Ginger-garlic paste - 2 tbsp<br />Tomatoes - 3 nos<br />Green chillies - 2 nos<br />Mint and coriander leaves (chopped) - 1 cup<br />Lime juice - 1tbsp<br />Red chilly powder - 4 tbsp<br />Coriander powder - 1 tsp<br />Garam masala powder - 1 tbsp<br />Chicken flavour cube - 1 small<br />Ghee - 3/4 cup<br />Salt for taste<br /><br />Whole spices like:<br />Cloves - 6 nos<br />Cardamom - 6nos<br />Cinnamon - 1 stick<br />Bay leaves - 2 nos<br />Mace - 2-4 nos<br />Star aniseed - 2 nos<br />Aniseed - 1 tbsp<br />Dried plums with pits - 2 nos<br /><br />For the garnish:<br />Saffron strands - 1 pinch<br /><br />For marinating chicken:<br />Hung curd - 1 tbsp<br />Ginger paste - 1 tsp<br />Garlic paste - 1 tsp<br />Chilly powder - 1 tsp<br />Chicken flavour cube - 1 small<br />Corn flour - 1 tsp<br />Salt for taste<br /><br />Oil for deep frying<br /><br /><br />Method:<br />Marinate chicken for 2-4 hours. Deep fry in hot oil. When its done, strain excess oil using kitchen tissue and keep this fried chicken aside.<br />Heat ghee in a broad bottomed vessel, add whole spices and fry till all the aroma is released. Add finely sliced onions and fry till golden brown. Now add ginger-garlic paste and saute for a min. Add chilly powder and give it a stir. Add finely chopped tomatoes and saute for 2 min. Add curd, lime juice, finely chopped mint and coriander, green chillies (slit lengthwise) and stir well. Add garam masala powder, coriander powder, and cook till the oil separates. Finally add fried chicken, chicken flavour cube, stir and turn off the flame.<br />Cook basmati rice (soaked in hot water for 30min) in hot boiling water with salt for taste. Cover and cook till its almost done (about 90% done). Stir well and turn off the flame. Now add this almost cooked rice into the broad bottomed vessel in which the fried chicken with masala is there. Cover tightly using aluminium foil and baked at 200 degrees for 15 - 20 min and its done. Mix well, garnish and serve.<br /><br />Note:<br />If the bottomed vessel that you are using is not oven friendly, then transfer contents to a oven friendly bowl or tray and then follow the same method. Do not cook the fried chicken in the masala for long as it can make the fried chicken loose its texture (moreover, oven cooking is also done later).<br />Looking for some other <a href="http://indianfoodrach.blogspot.com/search/label/Biryani">biryani</a> recipe?Rachhttp://www.blogger.com/profile/06238803606448666437noreply@blogger.com17tag:blogger.com,1999:blog-2444980111154523059.post-4163310677864457502010-07-19T21:00:00.000+00:002010-07-19T21:00:02.766+00:00Chawarma (one base for all)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYRgvnv4DOpNfr9qD3CJfxMqSA5W9Ui0zd6yeC0krd2gPRPxDW9j4bLLQhJ9r5BIP4Sr3kPZi5TAFFt_HtHtdijCU08tHSG3TdKkAwcSH362wxMukFkTXMPqN9gwtBxPYK0LCjQiQSadg/s1600/Abidjan+house+053.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 278px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYRgvnv4DOpNfr9qD3CJfxMqSA5W9Ui0zd6yeC0krd2gPRPxDW9j4bLLQhJ9r5BIP4Sr3kPZi5TAFFt_HtHtdijCU08tHSG3TdKkAwcSH362wxMukFkTXMPqN9gwtBxPYK0LCjQiQSadg/s320/Abidjan+house+053.JPG" alt="" id="BLOGGER_PHOTO_ID_5494827260433518962" border="0" /></a><br />I make chawarma/ shawarma at home quite often and yes with so many different fillings. Sometimes, its chicken, sometimes, meat, kebe, falafel (chickpea vadas), french fries etc. The chawarma base can be so simple yet so full of flavour, tasty and healthy. This one can be used as a common base for any chawarma. I have used a garlic mayonnaise sauce as the chawarma sauce here. One can also use hummos or tahini sauce (sesame sauce). Here goes the recipe.....<br /><br />Ingredients:<br />Lebanese bread - 1 nos<br />Garlic -mayonnaise sauce - 1 tbsp<br />Pickled cucumber - 2-3 small<br />Lettuce leaves (chopped) - 1 handful<br />Onion - 1 nos<br />Tomato - 1 nos<br /><br />Method:<br />Place the Lebanese bread on a tawa and warm it. Spread garlic mayonnaise sauce. Top with sliced or chopped pickled cucumber ( I used small Lebanese cucumber). Also add chopped onions, tomato and lettuce. Place any main ingredient of choice like falafel, chicken , meat etc. wrap into a roll using a wrapping paper or aluminium foil and enjoy.<br /><br />Note:<br />Mix 1/4 tsp garlic paste with 2 tbsp mayonnaise to get garlic mayonnaise sauce. Soak tiny Lebanese cucumber in vinegar with salt to get pickled cucumber (can include other veggies as well). Can replace lettuce leaves with fresh parsley, coriander etc.Rachhttp://www.blogger.com/profile/06238803606448666437noreply@blogger.com20tag:blogger.com,1999:blog-2444980111154523059.post-5491807355443625332010-07-18T14:00:00.000+00:002010-07-18T14:00:02.794+00:00Stir fried spaghetti noodles (Asian twist)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGF2KkKQ3cA6Ob0rGZRcO5ADwKVY03Q0kz3H9qY48VpoR4kPLwW6EiPNS29LpTIW3RKc2AHwmbko13kVZ4kclTrGfEflhIbrZW7hGNucZfzCM7czB1zYFvk9fIA9KiO8LSBr_Fd-B-Do/s1600/014.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 237px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGF2KkKQ3cA6Ob0rGZRcO5ADwKVY03Q0kz3H9qY48VpoR4kPLwW6EiPNS29LpTIW3RKc2AHwmbko13kVZ4kclTrGfEflhIbrZW7hGNucZfzCM7czB1zYFvk9fIA9KiO8LSBr_Fd-B-Do/s320/014.JPG" alt="" id="BLOGGER_PHOTO_ID_5487108180155021762" border="0" /></a>Simple and quick spaghetti noodles with Asian twist. Here goes the recipe...<br /><br />Ingredients:<br />Spaghetti noodles - 300grams<br />Eggs - 2 nos<br />Shredded chicken - 200 grams<br />Chilly paste - 1 tbsp<br />Garlic paste - 1 tsp<br />Dark soya sauce - 1 tsp<br />Aroma or flavour cube (tomato) - 1 small<br />Salt and pepper for taste<br /><br />Method:<br />Cook spaghetti noodles in hot boiling water till its done. Strain water using a colander and keep the spaghetti aside. In a wok, Heat oil, add chilly paste, garlic paste and saute for a min. Add eggs with constant stirring, shredded chicken, and stir well. Add aroma or tomato flavour cube, dark soya sauce and stir well again. Add salt and pepper for taste. Toss well and serve hot.<br /><br />Note:<br />Can add chilly powder, instead of chilly paste. Can add light soya sauce instead of dark soya sauce. Can try with other flavour cubes as well. Can include some veggies instead of chicken and egg for a veg version. Great way to use leftover chicken, egg, veggies etc.Rachhttp://www.blogger.com/profile/06238803606448666437noreply@blogger.com25tag:blogger.com,1999:blog-2444980111154523059.post-90257773040120088352010-07-17T13:00:00.000+00:002010-07-18T10:17:32.398+00:00Noodle soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPd7Nz_Sc1dJ_nOagsdgBckzhP3j55yCRZU2yMxA8tD-dhdXGSz_bTLcdH5NKY3jLolbkvfDQ7TdVh_5US6tABI6LNvDf1jAGZSxv3TNZWrCzyyvaQZuBmEDb-FNbia-Jy4uj5P18aWK8/s1600/018.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 263px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPd7Nz_Sc1dJ_nOagsdgBckzhP3j55yCRZU2yMxA8tD-dhdXGSz_bTLcdH5NKY3jLolbkvfDQ7TdVh_5US6tABI6LNvDf1jAGZSxv3TNZWrCzyyvaQZuBmEDb-FNbia-Jy4uj5P18aWK8/s320/018.JPG" alt="" id="BLOGGER_PHOTO_ID_5487091428191621218" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWzQ1SAq8kXhj3C9jmQeC5Rki1ToS3d9_SCrXsEKFa3MKxDoMk5oM9g6i4KdLyTs5c9L2hyphenhyphenU9V1oFYaiUf7AaM_vicwke8yJyMeJSEjLk7IANPII2J2El4YqNo2aBPDuK3AF7KR62ytJQ/s1600/021.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 292px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWzQ1SAq8kXhj3C9jmQeC5Rki1ToS3d9_SCrXsEKFa3MKxDoMk5oM9g6i4KdLyTs5c9L2hyphenhyphenU9V1oFYaiUf7AaM_vicwke8yJyMeJSEjLk7IANPII2J2El4YqNo2aBPDuK3AF7KR62ytJQ/s320/021.JPG" alt="" id="BLOGGER_PHOTO_ID_5487090015185348034" border="0" /></a><br />I usually make noodle soups with non-veg ingredients like chicken, meat etc. This time I made it with just veggies and eggs. Simple and healthy one. Here it goes...<br /><br />Ingredients:<br />Wheat noodles - 200grams<br />Carrots - 1 nos<br />Capsicum - 1 nos<br />Oyster mushrooms - 1 handful<br />Eggs - 1 nos<br />Veg stock cube or aroma cube - 1 small<br />Dried herbs like parsley, chives, thyme etc. as per need<br />Salt and pepper for taste<br />Water - 1-2 litre<br />Oil - 3 tbsp<br /><br />Method:<br />In a stew pot, heat 1 tbsp oil, add carrots and capsicum (both cut into thin strips) and stir well. Add oyster mushrooms and stir again. Add enough water and cover and cook 45 min along with all the dried herbs. Add the wheat noodles, veg stock or aroma cube. And cook till its done. Add scrambled egg, salt and pepper and serve hot.<br /><br />Note:<br />Separately do the scrambled egg with the remaining 2 tbsp oil and finally add. Do not add before hand.Rachhttp://www.blogger.com/profile/06238803606448666437noreply@blogger.com13tag:blogger.com,1999:blog-2444980111154523059.post-59247626402394308662010-07-16T14:30:00.000+00:002010-07-16T15:29:42.945+00:00Stir fried frog legs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbEQKCFVOEMVkHMJLtdSvR5y-Vj2miXIFuio04kmSPzLh2nHFkfM5-f1yrrgGuoIvn68j8SCqJUGnX3lWOU2sOcEadRm4b0xYDan-BdX2QC93GA0XxWuA1-mVX98TLWyf6PO5ZBjWEcw/s1600/Abidjan+house+051.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 198px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbEQKCFVOEMVkHMJLtdSvR5y-Vj2miXIFuio04kmSPzLh2nHFkfM5-f1yrrgGuoIvn68j8SCqJUGnX3lWOU2sOcEadRm4b0xYDan-BdX2QC93GA0XxWuA1-mVX98TLWyf6PO5ZBjWEcw/s320/Abidjan+house+051.JPG" alt="" id="BLOGGER_PHOTO_ID_5493364338207113714" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Ev_gSyjfRMW-yEDKnRFNFfUkVj_55KehB-hhjZKg9EVIL5x49Ll2PJ6rmQxKrHAmr0I8NWelAMzquIlrqhlHlQKOfC9hTpQWNrfDT2oR6SkfTxtgWPDfLnHrgx1k0K5oGtIJ5K5Cv3w/s1600/Abidjan+house+050.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 290px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Ev_gSyjfRMW-yEDKnRFNFfUkVj_55KehB-hhjZKg9EVIL5x49Ll2PJ6rmQxKrHAmr0I8NWelAMzquIlrqhlHlQKOfC9hTpQWNrfDT2oR6SkfTxtgWPDfLnHrgx1k0K5oGtIJ5K5Cv3w/s320/Abidjan+house+050.JPG" alt="" id="BLOGGER_PHOTO_ID_5493364328446137890" border="0" /></a><br />Few days back, had been to a Vietnamese restaurant here in Abidjan and there was this fried frog legs on the menu. Everybody (except me) wanted to try that and they really enjoyed it. Every time, I used to see this frog legs in the supermarket, but never knew what it was cause the legs were folded and almost resembled clams or something of that sort???!!! I mean yes! For the 1st time in my life, I tried to prepare stir fried frog legs and the efforts were well appreciated. Though it almost looked like <a href="http://indianfoodrach.blogspot.com/2010/04/pan-fried-chicken.html">pan fried chicken</a> which I usually prepare, I had used little more ingredients as well. Here goes the recipe...<br /><br />Ingredients:<br />Frog legs - 12 nos<br />Onions - 1 nos<br />Ginger - garlic paste - 1 tsp<br />Chilly powder - 1 tbsp<br />Pepper powder - 1 tsp<br />Dark soya sauce - 1/4 tsp<br />Oyster sauce - 1 tsp<br />Salt for taste<br /><br />Method:<br />Heat oil in a wok, Add finely chopped onions and fry till golden brown. Add ginger-garlic paste and saute for a min. Add chilly powder and stir well. Add the frog legs, and stir fry till its almost done (can add little water if required). Add the remaining ingredients and stir fry till its done and completely dry. Serve hot.<br /><br />Note:<br />Can follow <a href="http://indianfoodrach.blogspot.com/2010/04/pan-fried-chicken.html">pan fried chicken</a> recipe as well.Rachhttp://www.blogger.com/profile/06238803606448666437noreply@blogger.com10tag:blogger.com,1999:blog-2444980111154523059.post-3275837582316970712010-07-13T19:07:00.000+00:002010-07-13T19:12:05.201+00:00Chappathi wraps (Cocktail filling)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjRPQjLw6SdBZujbaunbWJr3FFr6sgODYR1uGNhFL5Zp1QZ0j9riljUr7V1h93uU8RupraUzoVz9jJ9m9XEbupRe1roqgHk98Vowb_jcuQkKfUK0_APhN4iS9iClr5E1DxX8-pQ9-3hhY/s1600/office+pic+009.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjRPQjLw6SdBZujbaunbWJr3FFr6sgODYR1uGNhFL5Zp1QZ0j9riljUr7V1h93uU8RupraUzoVz9jJ9m9XEbupRe1roqgHk98Vowb_jcuQkKfUK0_APhN4iS9iClr5E1DxX8-pQ9-3hhY/s320/office+pic+009.JPG" alt="" id="BLOGGER_PHOTO_ID_5489749412389132962" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-OK489k9038VFFne7jdD-UtZhKsXaEfnzUrD-5wUTlm8pv9vxF1_z9LkkXRnvfUhdBrCz90bw8gRRCpv3PPGiXgoC5Erl1kLadKflts3ZFC6dQm8JzhIrrKEl_1hqNdpcRaAK-5aXKk/s1600/office+pic+005.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-OK489k9038VFFne7jdD-UtZhKsXaEfnzUrD-5wUTlm8pv9vxF1_z9LkkXRnvfUhdBrCz90bw8gRRCpv3PPGiXgoC5Erl1kLadKflts3ZFC6dQm8JzhIrrKEl_1hqNdpcRaAK-5aXKk/s320/office+pic+005.JPG" alt="" id="BLOGGER_PHOTO_ID_5489746787932118658" border="0" /></a><br /><br />I always make some chappathi wraps with new fillings every now and then. Specially when I cook some <a href="http://indianfoodrach.blogspot.com/2010/06/tandoori-chicken-tandoori-murgmurgh.html">tandoori chicken</a>, <a href="http://indianfoodrach.blogspot.com/2010/04/kheema-balls-meat-balls.html">minced meat balls</a>, <a href="http://indianfoodrach.blogspot.com/2010/04/pan-fried-chicken.html">pan fried chicken</a>, <a href="http://indianfoodrach.blogspot.com/2010/06/stir-fried-chicken.html">stir fried chicken</a> etc. I try and use the leftover food as a filling in chappathi wraps (But, I love to make the fillings newly and freshly and try to do it that way always). This time I used <a href="http://www.blogger.com/sauce,%20pepper%20and%20stir%20well%20again.%20Add%20egg%20with%20constant%20stirring.%20Finally%20add%20salt%20for%20taste%20and%20give%20a%20good%20toss.%20Turn%20off%20the%20flame.%20Now%20the%20filling%20is%20ready.%20Place%20half%20of%20this%20filling%20on%20each">Cocktail seafood</a>, scrambled eggs, chicken and other veggies to make this completely cocktail filling. Here goes the recipe...<br /><br />Ingredients:<br />Chappathi - 2 nos<br /><br />For the filling:<br /><a href="http://www.blogger.com/sauce,%20pepper%20and%20stir%20well%20again.%20Add%20egg%20with%20constant%20stirring.%20Finally%20add%20salt%20for%20taste%20and%20give%20a%20good%20toss.%20Turn%20off%20the%20flame.%20Now%20the%20filling%20is%20ready.%20Place%20half%20of%20this%20filling%20on%20each">Cocktail seafood</a> - 200 grams<br />Boneless chicken - 200 grams<br />Eggs - 2 nos<br />Carrots - 1 nos<br />Beans (chopped) - 1 handful<br />Soya sauce - 1 tsp<br />Pepper powder - 1/4 tsp<br />Salt for taste<br />Oil - 2 tbsp<br /><br />Method:<br />Prepare <a href="http://www.blogger.com/sauce,%20pepper%20and%20stir%20well%20again.%20Add%20egg%20with%20constant%20stirring.%20Finally%20add%20salt%20for%20taste%20and%20give%20a%20good%20toss.%20Turn%20off%20the%20flame.%20Now%20the%20filling%20is%20ready.%20Place%20half%20of%20this%20filling%20on%20each">cocktail seafood</a> as per this recipe<a href="http://www.blogger.com/sauce,%20pepper%20and%20stir%20well%20again.%20Add%20egg%20with%20constant%20stirring.%20Finally%20add%20salt%20for%20taste%20and%20give%20a%20good%20toss.%20Turn%20off%20the%20flame.%20Now%20the%20filling%20is%20ready.%20Place%20half%20of%20this%20filling%20on%20each"> here</a> and keep aside. Prepare chappathi and keep aside. In a wok, heat oil, add carrots cut into thin strips, beans chopped lengthwise, boneless chicken roughly chopped and and stir fry till chicken changes color. At this point add some water and let it cook till water is evaporated and chicken is done. Add the <a href="http://www.blogger.com/sauce,%20pepper%20and%20stir%20well%20again.%20Add%20egg%20with%20constant%20stirring.%20Finally%20add%20salt%20for%20taste%20and%20give%20a%20good%20toss.%20Turn%20off%20the%20flame.%20Now%20the%20filling%20is%20ready.%20Place%20half%20of%20this%20filling%20on%20each">cocktail seafood</a>, soya sauce, pepper and stir well again. Add egg with constant stirring. Finally add salt for taste and give a good toss. Turn off the flame. Now the filling is ready. Place half of this filling on each chappathi, wrap it well using a aluminium foil and serve.<br /><br />Note:<br />I prefer to make scrambled egg before hand and then add into the wok, this will keep the egg pieces large in size.Rachhttp://www.blogger.com/profile/06238803606448666437noreply@blogger.com19tag:blogger.com,1999:blog-2444980111154523059.post-40061913069638886462010-07-12T18:05:00.000+00:002010-07-12T18:06:22.881+00:00Phirni<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipNnkBCw8jAeFUPgtMDLwa4g1Hvah6CjPeArhnCJKCDZgAh0gkV9AwcO0CosFhNrNzzfdQzyolda8O5_lJsN8UNs4LpT6-OCpBYNxWPkGVxIskKFWACB4ITHndB0FjBDmIfhqrYg17uBg/s1600/003.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipNnkBCw8jAeFUPgtMDLwa4g1Hvah6CjPeArhnCJKCDZgAh0gkV9AwcO0CosFhNrNzzfdQzyolda8O5_lJsN8UNs4LpT6-OCpBYNxWPkGVxIskKFWACB4ITHndB0FjBDmIfhqrYg17uBg/s320/003.JPG" alt="" id="BLOGGER_PHOTO_ID_5489427938271561522" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8oM-WYpD2d5-Y0UBpxzKsZSNKJNXFB8ZRhNbXVP9tMnA3UN2Hoz1cXTG1qoQwiNHpf4r0F5aXEkShqlzFCGGdl9u-7eUu6dW_xxfaXLe3kdWzgUyKDS0-AEwvfXbxKcMu9QhtAX-NqIk/s1600/004.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8oM-WYpD2d5-Y0UBpxzKsZSNKJNXFB8ZRhNbXVP9tMnA3UN2Hoz1cXTG1qoQwiNHpf4r0F5aXEkShqlzFCGGdl9u-7eUu6dW_xxfaXLe3kdWzgUyKDS0-AEwvfXbxKcMu9QhtAX-NqIk/s320/004.JPG" alt="" id="BLOGGER_PHOTO_ID_5489427931827339378" border="0" /></a><br />Phirni is a classic dessert which needs no introduction. Phirni is a sweet made out of rice. It must have originated during the times of mughal rule in India since similar rice pudding and desserts are also seen in Lebanese cuisine (must have been middle eastern in origin). Here goes the recipe...<br /><br />Ingredients:<br />Milk - 1 litre<br />Basmati rice - 100 grams<br />Cashew, badam, pista paste - 1 tsp<br />Cardamom - 6 nos<br />Saffron -3-4 strands<br />Sugar for taste<br />Sweetened condensed milk - 400 grams<br />Condensed milk cream - 170 grams<br />Salt - 1 pinch<br /><br />For the garnish<br />Almond - 4 nos<br />Pista - 4 nos<br />Saffron strands - 1 pinch<br />Raisins (optional) - 4 - 8 nos<br />Silver foil (optional)<br /><br />Method:<br />Wash rice and drain well using a clean dry cloth. Boil milk, add cardamon (Discard them after the aroma is released), add this rice with constant stirring and cook till the rice is done (can add more water). Mash well. Reduce the flame, add condensed milk cream with constant stirring and cook till it thickens. Add the cashew, badam and pista paste, saffron strands, pinch of salt and mash well again using a hand mixer. Add condensed milk, sugar for taste and turn off the flame. Chill for 4-5 hours, garnish and serve.<br /><br />Note:<br />To garnish, place silver foil on the phirini and take it out carefully. Add sliced almonds, sliced pista, cashew, raisins, saffron etc. for the garnishing . Add sugar as per need, Can use sugarfree also. Can add cardamon powder instead of whole cardamons.Rachhttp://www.blogger.com/profile/06238803606448666437noreply@blogger.com36tag:blogger.com,1999:blog-2444980111154523059.post-73174161567081552062010-07-11T22:40:00.000+00:002010-07-11T22:44:14.622+00:00Ayurveda and food combinations<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjACcRzyB-TE42WLH2TUVsPIrtkLIa2bm4-q5Nmn8csl2P7cDfn2CbpTahy2EgZLthzKoDSsAZRmmMSB4-vr-hxwqA_2AoUIVLbzyQ0XMX1hSF2EY9pC8_qam04phlXc0KYXefirj0SDFQ/s1600/028.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 290px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjACcRzyB-TE42WLH2TUVsPIrtkLIa2bm4-q5Nmn8csl2P7cDfn2CbpTahy2EgZLthzKoDSsAZRmmMSB4-vr-hxwqA_2AoUIVLbzyQ0XMX1hSF2EY9pC8_qam04phlXc0KYXefirj0SDFQ/s320/028.JPG" alt="" id="BLOGGER_PHOTO_ID_5492610179942998194" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAbGVbV88hM2-2vLGEd9KKClXvAnu3vFCKOMsH2hV7Pk7oEPvgPWZQ9ShpW7rylVvsxAv_d0ZubB0lp2SInpbCMcgQDe5usPNiYlJJ1LZnvglZJIm0GBh5-5uQeyGuN5u7jUxgMrdKl9A/s1600/022.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 289px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAbGVbV88hM2-2vLGEd9KKClXvAnu3vFCKOMsH2hV7Pk7oEPvgPWZQ9ShpW7rylVvsxAv_d0ZubB0lp2SInpbCMcgQDe5usPNiYlJJ1LZnvglZJIm0GBh5-5uQeyGuN5u7jUxgMrdKl9A/s320/022.JPG" alt="" id="BLOGGER_PHOTO_ID_5487158341820617618" border="0" /></a>"Ayurveda" this word contains it all, the knowledge of life! And yes, when one is following <a href="http://indianfoodrach.blogspot.com/2010/06/ayurvedic-diets.html">ayurvedic diet</a> he/she can not only expect health but also bliss of life! I had only mentioned about the principles of <a href="http://indianfoodrach.blogspot.com/2010/06/ayurvedic-diets.html">ayurvedic diets</a> in my post on <a href="http://indianfoodrach.blogspot.com/2010/06/ayurvedic-diets.html">ayurvedic diets</a>. One such principle is that the food consumed should not be contradicting in nature. And one of my blogger friend <a href="http://yummyoyummy.blogspot.com/">yummy team</a> did ask me to elaborate it. Hence, I felt the need for this post on food combinations.<br /><br />When we cook we always wish the food to appear and taste yummy, Won't we? We strive hard to prepare healthy food, don't we? Sometimes even the tastiest and healthiest food can bring ill effects due to its contradicting nature. Just imagine combinations like biryani with raitha, Rice or roti with chicken or fish curry, dahi vada, cheese omelette (I'm thinking of all other combinations like mushroom omelette, oyster omelette, Spanish omelette etc), paneer pakora, milk and nut kheer, ice creams (who wouldn't like to have it after a meal???), chicken with pineapples, or even healthy food like fruit salad (with lots of red and blackcurrants, strawberries, kiwi, apples, oranges, pineapples, with custard, cream etc.) salad with dash of lime, cereals with milk, curd rice, etc. Sounds yummy and healthy. In reality all are wrong food combinations due to its contradicting nature!!!<br /><br />When people with similar ideas and thoughts work together, there will be harmony and peace. But, When people have different ideas and thoughts.... sometimes, they can adjust and work, otherwise there will be some clash or difficulty. Similar thing would happen with food leading to disorders like vomiting, loose stools, indigestion etc. Hence, in ayurveda, it is said that one should consume food that would work in harmony not in contradiction. Now, let me justify my above mentioned statement that certain food combinations are wrong....<br /><br /><ol><li>When there is a dominating leader in a team, it is very difficult for the rest of the team to perform....Same thing would happen when milk is consumed along with other food. Milk also acts like a dominating leader making it impossible for the other food to perform their work. Milk is a complete food by itself and needs a full fledged digestion. It is digested in duodenum and not the stomach unlike other proteins like meat, nuts etc. Its fat and protein content coagulates in the stomach to form curd. If any other food is consumed along with milk, its curd forms a insulating layer against the gastric juices. This prevents their digestion until the milk curd is digested. Leading to indigestion. Even curd should not be mixed with other food (raitha is a wrong food combination).Combinations like milk with biscuits, cereals are tolerable.</li><li>A student of chemistry would understand this much better. Carbohydrates like rice should not be consumed with proteins like fish , chicken etc. Simply because carbs get digested in alkaline medium, and proteins in acid medium. When both are consumed together, the acid alkali react to neutralize each other, hindering digestion of both. Rice or roti with subzi, boiled potato with sauteed veggies etc. are perfect to be consumed together (simply because they are both carbs). Egg with bread, meat with rice etc. are wrong food combinations (because egg and meat are proteins, bread and rice are carbs respectively). Dal and rice is tolerable.</li><li>Fruits and sweets must be consumed alone, or even before consuming any solid food. (Imagine consuming desserts even before having your meal!!! )Because , sugars undergo digestion in the intestines. When consumed alone, they are not held in the stomach for long but are quickly sent into the intestine.When consumed along with or after meals, its in the stomach for a long time (until the solid food is completely digested) and undergoes fermentation (sugars usually ferment in the presence of solid food, milk etc.). Sugar being acidic will cause acidity and indigestion issues. Next time, remember to have your chocolate or ice-cream before food. Two different fruits must not be consumed at the same time eg. acid fruits like strawberry, oranges, lemons etc. must never be consumed with sweet fruits like apples, banana,papaya etc.</li><li>Medicines are always consumed as per the given dosage, what happens if there is a overdose? similar thing would happen if proteins are consumed along with sour food, citrus fruits etc. Protein is digested in acid medium, if more fruit acids are consumed it will inhibit the secretion of gastric juices. This will leave the proteins undigested. Remember this next time when you'll add a dash of lime on meat, or even add tomato or tamarind juice to the dal etc. (even I add them, if it is tolerable can continue to add, or else better to avoid). Even beverages should not be consumed with solid food.<br /></li><li>Even carbs should not be consumed with acid or citrus fruits because it will deactivate the action of saliva (alkaline mediuim) which is required for the digestion of carbs.</li><li>Two different protiens like milk and meat should never be consumed together. The strongest juices are poured out in the 1st hour of digestion in case of meat and it is in last hours of digestion in milk (its completely fine to marinate meat with curd). Cheese omelette, paneer pakora, milk and nut kheer etc are all wrong food combinations. Can have turkey and chicken together, groundnut and almonds together etc. Milk and curd should not be consumed together.<br /></li><li>Anybody feels lazy after consuming fatty foods or fat rich meal. True, fat depresses the action of gastric glands and inhibits proper release of juices which are needed for protein digestion. Hence protein and fat should never be consumed together. Fried meat, chicken etc. are very wrong food combinations ( even fried dal). But, using ghee to give tadka for the dal is tolerable. But, carbs can be consumed with fats, so roti with ghee, bread with butter is tolerable.</li></ol><div style="text-align: left;">Remember to eat only when hungry cause body can tolerate wrong food combinations in genuine hunger. Make a note of tolerable food combinations (though in nature if they are wrong food combinations) and can consume them as long as they don't cause any disorders like vomiting, indigestion, loose stools etc. Bread and egg, rice or roti with dal, mango and milk, ghee with dal etc are all tolerable food combinations. Try to take one type of food at a time or lesser variety of food. This will not strain the digestive system. (Very similar to forcing a child to perform well in everything like studies, sports, arts, crafts, swimming, dancing, music, etc, the child will only be confused and pressurized. Instead expose the child slowing one by one to everything , the child can perform better). Many variety of food taken at a time can lead to indigestion, fermentation etc. Try to consume healthy, organic, natural food like fresh fruits, veggies, sprouts, nuts etc. Eat healthy, live healthier!<br /><br />References: Foods that are killing you slowly but steadily by M.K. Gupta<br /></div>Rachhttp://www.blogger.com/profile/06238803606448666437noreply@blogger.com29tag:blogger.com,1999:blog-2444980111154523059.post-28525747419291680412010-07-11T13:30:00.000+00:002010-07-11T13:30:00.920+00:00Soya chunks masala (Soya meat masala)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7_0n6FAyRbfb9wg2MHx5i6zeXT89HCowGG_ttJVxrAD5U2PkBNmRZpC_Ftg74eE19gpC6Gw_4i7-Luy7W-8Iw3nu3IF02YqiUgLCAVBq4rdX6W8ZUd86l-PX4IwbNyMqm1o8JgqEshic/s1600/027.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 285px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7_0n6FAyRbfb9wg2MHx5i6zeXT89HCowGG_ttJVxrAD5U2PkBNmRZpC_Ftg74eE19gpC6Gw_4i7-Luy7W-8Iw3nu3IF02YqiUgLCAVBq4rdX6W8ZUd86l-PX4IwbNyMqm1o8JgqEshic/s320/027.JPG" alt="" id="BLOGGER_PHOTO_ID_5482405547745026546" border="0" /></a><br />Soya chunks has got that chewy texture and is excellent substitute for meat. Great ingredient to play with specially for vegetarians. After successfully trying <a href="http://indianfoodrach.blogspot.com/2010/06/soya-chunks-biryani.html">soya chunks biryani </a>and <a href="http://indianfoodrach.blogspot.com/2010/07/soya-meat-dum-biryani.html">soya meat dum biryani</a>, made this soya chunks masala... huh! worth it ! Here goes the recipe...<br /><br /><br />Ingredients:<br />Soya chunks - 200-300 grams<br />Onion - 5 nos<br />Ginger paste - 1 tbsp<br />Garlic paste - 1 tbsp<br />Chilly powder - 2 tbsp<br />Tomato - 3 nos<br />Mint and coriander leaves (chopped) - 1 tbsp<br />Green chilly - 1 nos<br />Garam masala powder - 1 tbsp<br />Aniseed powder - 1/2 tsp<br />Veg stock cube - 1 nos<br />Oil - 4 tbsp<br />Salt for taste<br /><br /><br />Method:<br />Wash soya chunks in hot water, strain and again wash in hot water. Repeat process till the smell is gone. Keep the soya chunks aside. Heat oil in a wok, add finely sliced onions and fry till golden brown. Add ginger-garlic paste and saute for 2 min. Add chilly powder and give a good stir. Add chopped tomatoes and saute for 3 min. Add garam masala powder and give a good stir. Now add soya chunks, veg stock cube and stir well. Add enough water to cook, salt for taste and cook till its done.Turn off the flame. Garnish with mint and coriander leaves and green chilly. Serve with roti, chappathi etc.<br /><br />Note:<br />Can add more water to get a gravy or curry.Rachhttp://www.blogger.com/profile/06238803606448666437noreply@blogger.com14tag:blogger.com,1999:blog-2444980111154523059.post-41361736775498356962010-07-10T09:30:00.000+00:002010-07-10T09:39:06.316+00:00Healthy Pulav/Pilaf/ Pulao/Palav<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-cpAqBm3XQBngiGx2nZ3Gi5AaflDsthR9x8FpyoD5XgceBXAQhT2SljWZxee-W8sW7-8nCuTN0nTY8BU8WIVOR-hY3eXRUG9one7aA27KsZHDtajgoeoezSHsUwP5CgjUHw1R9E4T68k/s1600/028.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 226px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-cpAqBm3XQBngiGx2nZ3Gi5AaflDsthR9x8FpyoD5XgceBXAQhT2SljWZxee-W8sW7-8nCuTN0nTY8BU8WIVOR-hY3eXRUG9one7aA27KsZHDtajgoeoezSHsUwP5CgjUHw1R9E4T68k/s320/028.JPG" alt="" id="BLOGGER_PHOTO_ID_5487087422075612770" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGmRfEBbUDGy3Znuf3wys8caz7J6B5mT8aLBriBG5Hjy0cjeezc5zcZOUrfjsYqHOkH4MZuZkIXzPRtS9t2q6LPIYzJyTIMlowGZCyj1arov3soO-d56CW5O95bttpv-dbgtJYe_tRr2o/s1600/026.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGmRfEBbUDGy3Znuf3wys8caz7J6B5mT8aLBriBG5Hjy0cjeezc5zcZOUrfjsYqHOkH4MZuZkIXzPRtS9t2q6LPIYzJyTIMlowGZCyj1arov3soO-d56CW5O95bttpv-dbgtJYe_tRr2o/s320/026.JPG" alt="" id="BLOGGER_PHOTO_ID_5487087417291477346" border="0" /></a><br />Pulav is a one pot meal. Usually some ingredients like vegetables, chicken, fish, prawn, meat etc are cooked along with rice. I have used oyster mushrooms, other veggies and spices to make this healthy pulav. Here goes the recipe...<br /><br />Ingredients:<br />Basmati rice - 2 cups<br />Onions - 1 nos<br />Ginger - garlic paste - 1 tbsp<br />Carrots - 1 nos<br />Sweet corn -1/2 cup<br />Oyster mushroom - 1 cup<br />Capsicum - 1 nos<br />Beans - 1 handful<br />Garam masala powder - 1 tbsp<br />Pepper powder - 1 tsp<br />Salt for taste<br />Ghee - 2 tbsp<br /><br /><br />Whole spices like:<br />Cloves - 6 nos<br />Cardamon - 4 nos<br />Cinnamon - 1 stick<br />Bay leaves - 2 nos<br />Mace - 1 nos<br />Aniseed - 1 tbsp<br />Star aniseed - 1 nos<br /><br />Method:<br />Heat ghee in a casserole, add whole spices and fry till aroma is released. Add finely sliced onions, and fry till golden brown. Add ginger-garlic paste and saute for a min. Add all the veggies and stir well. Add garam masala powder, pepper powder, soaked and washed rice and give a good stir. Add about 4 cups of water, salt, cover and cook till its done. Serve hot with papad and pickles (tomato thokku).<br /><br />Note:<br />This pulav is healthy as there are many veggies including mushrooms, the spices used here are all helpful in digestion and only 2 tbsp ghee is used (ghee kindles digestion).Rachhttp://www.blogger.com/profile/06238803606448666437noreply@blogger.com23tag:blogger.com,1999:blog-2444980111154523059.post-25048757195695844432010-07-09T20:25:00.000+00:002010-07-09T20:25:00.131+00:00Groundnut Sundal<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjLfNP0RnU9jnzE3pAbqLCD5HwLlC5obELg7HQ5thsPjpVCfSyO9xIZiO3ZhWDxk80kKtD4caMz2DcQp20Zc9l7SCUpCOw4GU7qYlgmpUQmho8sFRZDnIkiAtyXxG0BaLumFnaQ8-ocd4/s1600/008.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjLfNP0RnU9jnzE3pAbqLCD5HwLlC5obELg7HQ5thsPjpVCfSyO9xIZiO3ZhWDxk80kKtD4caMz2DcQp20Zc9l7SCUpCOw4GU7qYlgmpUQmho8sFRZDnIkiAtyXxG0BaLumFnaQ8-ocd4/s320/008.JPG" alt="" id="BLOGGER_PHOTO_ID_5491640863407535506" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5mMUG-6KO9dgWJ8SeXLGkAtEXM9Sq62ry-ImDL4XIPYL9tssZXvYBhWmVikg_1XtrLjGXxRtNNutO7yLKLe2pHRxh48IqFehJdxX4d1O5RfxELlvJSmdPvazMP6snHuekPp3dNi5eZ5Y/s1600/007.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 177px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5mMUG-6KO9dgWJ8SeXLGkAtEXM9Sq62ry-ImDL4XIPYL9tssZXvYBhWmVikg_1XtrLjGXxRtNNutO7yLKLe2pHRxh48IqFehJdxX4d1O5RfxELlvJSmdPvazMP6snHuekPp3dNi5eZ5Y/s320/007.JPG" alt="" id="BLOGGER_PHOTO_ID_5490535525591076818" border="0" /></a><br />Sundal is usually made with channa (kadala), kabuli channa, groundnut etc. Its very easy to prepare and tasty snack. I like to have this hot, hot sundal during a rainy evening. Its a completely healthy evening snack. Here goes the recipe...<br /><br />Ingredients:<br />Groundnuts (Raw)- 2 cups<br />Chilly powder - 1 pinch<br />Lime juice - 1/4 tsp<br />Grated coconut - 1/2 tsp<br />Salt for taste<br /><br />For the seasoning:<br />Mustard seeds - 1/4 tsp<br />Dry red chillies - 2 nos<br />Oil - 1 tbsp<br /><br />Method:<br />Boil groundnuts in lots of water and salt for taste, strain water when its done. De-shell and keep the groundnuts aside. In a wok, Heat oil splutter mustard seeds and dry red chillies. Add chilly powder, boiled groundnuts, and give a good stir. Turn off the flame, add salt for taste with dash of lime. Sprinkle some grated coconut and enjoy.<br /><br />Note:<br />Can exclude chilly powder and lime juice and can make it plain too.Rachhttp://www.blogger.com/profile/06238803606448666437noreply@blogger.com18tag:blogger.com,1999:blog-2444980111154523059.post-78434377421066208992010-07-08T20:25:00.000+00:002010-07-08T20:27:24.653+00:00Roasted chicken stuffed with Khushka/kuska/khusqa (Biryani rice)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiScYc71Gvm5YOX5n2_gfyhi2xqWxukAHqSJZ4IikQlTekGYrM7THTptks2fCW5h0ALg61xEqsHt-j4e2NKyviaKDux0L9LWOwm1XWtu01PXirWxL-qv43iQeM44rS1pkq_uhkF0P8DX-A/s1600/005.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiScYc71Gvm5YOX5n2_gfyhi2xqWxukAHqSJZ4IikQlTekGYrM7THTptks2fCW5h0ALg61xEqsHt-j4e2NKyviaKDux0L9LWOwm1XWtu01PXirWxL-qv43iQeM44rS1pkq_uhkF0P8DX-A/s320/005.JPG" alt="" id="BLOGGER_PHOTO_ID_5489432323679776882" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGapQeH5nBBwhjydebfBO7Im7FrLADTEuZvlXQjs3IV37DTZ32XQxPExfDxmRkwN4voikLX2Uc58RYJcQpm-NdxVAJY5-uYdb1e3JY-G7yV4gcQQfo906-0qMn-cuOnE_xGX_mjzMATq0/s1600/006.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGapQeH5nBBwhjydebfBO7Im7FrLADTEuZvlXQjs3IV37DTZ32XQxPExfDxmRkwN4voikLX2Uc58RYJcQpm-NdxVAJY5-uYdb1e3JY-G7yV4gcQQfo906-0qMn-cuOnE_xGX_mjzMATq0/s320/006.JPG" alt="" id="BLOGGER_PHOTO_ID_5489430899283299570" border="0" /></a><br />Roasted chicken is usually stuffed with variety of stuffing. I tried this roasted chicken stuffed with khushka (Biryani rice) and the try was worth it. I stuffed chicken with almost done khushka rice and then roasted it. For roasting chicken I followed the same recipe of <a href="http://indianfoodrach.blogspot.com/2010/04/poulet-roti-roasted-chicken-indian.html">poulet roti</a> except for the marination and cooking time (Roasted for 20 at 240 degrees and then 40 min at 200 degrees). Here goes the recipe...<br /><br />Ingredients:<br /><br />All ingredients of <a href="http://indianfoodrach.blogspot.com/2010/04/poulet-roti-roasted-chicken-indian.html">poulet roti</a><br />(I used 2 chicken)<br /><br />For the Khushka:<br />Basmati rice - 4 cups<br />Onions (large) - 4 nos<br />Ginger-garlic paste - 2 tbsp<br />Tomatoes - 3 nos<br />Green chillies - 2 nos<br />Mint and coriander leaves (chopped) - 1 cup<br />Curd - 1 tbsp<br />Lime juice - 1tbsp<br />Red chilly powder - 4 tbsp<br />Garam masala powder - 1 tbsp<br />Ghee - 3/4 cup<br />Salt for taste<br /><br />Whole spices like:<br />Cloves - 6 nos<br />Cardamom - 6nos<br />Cinnamon - 1 stick<br />Bay leaves - 2 nos<br />Mace - 2-4 nos<br />Star aniseed - 2 nos<br />Aniseed - 1 tbsp<br /><br />Method:<br />Marinate chicken overnight (refer <a href="http://indianfoodrach.blogspot.com/2010/04/poulet-roti-roasted-chicken-indian.html">poulet roti</a> for marination)<br />Heat ghee in a broad bottomed vessel, add whole spices and fry till all the aroma is released. Add finely sliced onions and fry till golden brown. Now add ginger-garlic paste and saute for a min. Add chilly powder and give it a stir. Add finely chopped tomatoes and saute for 2 min. Add curd, lime juice, finely chopped mint and coriander, green chillies (slit lengthwise) and stir well.Add garam masala powder, add basmati rice (soaked in hot water for 30min), 8 cups of hot water, salt for taste. Cover and cook till its almost done (not fully done). Stir well and turn off the flame.<br />Now, Stuff this almost done khushka rice in marinated chicken as much as possible. Continue to cook the remaining rice till its done.<br />Now roast the stuffed chicken in a preheated oven at 240 degree Celsius for 20 min. Then reduce the oven temperature to 200 degree Celsius and continue to roast for 40 min or till its done. Garnish with freshly chopped coriander leaves and serve it with the remaining khushka rice.<br /><br />Note:<br />Can garnish with some freshly chopped coriander leaves. Can exclude tomatoes, chilly powder etc. and can prepare a plain and simple khushka rice only with basmati rice, onions and other whole spices.Rachhttp://www.blogger.com/profile/06238803606448666437noreply@blogger.com32tag:blogger.com,1999:blog-2444980111154523059.post-86649749296445494912010-07-07T23:30:00.000+00:002010-07-07T22:23:27.872+00:00Masala rice with green flageolets<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV3h_GY7ClH58quWWSUuWZ3cYST-JUum1oA__saRjKnaqUUr8E0TdQq6jmULE5MZ0Sg-7wEzTu4AQ5k_NsOQxgExIzFzz35ddUTAPJE_cTL8aL2oQFATpIA_rYWKHW0uB_Qwb3CmT_pNA/s1600/025.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV3h_GY7ClH58quWWSUuWZ3cYST-JUum1oA__saRjKnaqUUr8E0TdQq6jmULE5MZ0Sg-7wEzTu4AQ5k_NsOQxgExIzFzz35ddUTAPJE_cTL8aL2oQFATpIA_rYWKHW0uB_Qwb3CmT_pNA/s320/025.JPG" alt="" id="BLOGGER_PHOTO_ID_5482592740911560450" border="0" /></a><br /><br /><br /><br />This one can be prepared in a jiffy and it is quite healthy too as brown rice has been used instead of polished white rice. Brown rice is fibre rich and can make us feel full (so, that the quantity consumed will be less). Here goes the recipe...<br /><br />Ingredients:<br />Brown rice (cooked) - 2 cup<br />Onions - 1 nos<br />Ginger-garlic paste - 1 tbsp<br />Chilly powder - 1 tbsp<br />Garam masala - 1 tsp<br />Aniseed powder -1/4 tsp<br />Green flageolets - 1 small tin<br />Salt for taste<br />Olive oil - 1 tbsp<br /><br />Method:<br />Heat oil in a wok, add finely chopped onions and fry till golden brown. Add garlic paste and saute for a minute. Add green flageolets and stir fry for 3 min. Add chilly powder, garam masala powder, aniseed powder and give it a stir. Add boiled rice, salt for taste and stir well till each rice grain is well coated with masala. Serve hot<br /><br />Note:<br />Oil and rice used may be of individual choice. I have used boiled rice and olive oil as it is a healthy option. Leftover brown rice can be used for the same.Rachhttp://www.blogger.com/profile/06238803606448666437noreply@blogger.com33tag:blogger.com,1999:blog-2444980111154523059.post-61824088118796765222010-07-07T11:30:00.000+00:002010-07-07T11:39:03.528+00:00Stir fried squid and prawns (Cocktail seafood)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpo8z1_PChNwPNb055pCzi2XQvp9cykyH0gFoK8vcaZ_UQMGyXjyZUEETZm31947RzeqZGknkzKSD0zIWr27Kiki0CnXA0yrq3Z-jQozHJoptwIQp_Kkue_I-9pqfi_q1gJsIpIVFhbPw/s1600/office+pic+014.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 168px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpo8z1_PChNwPNb055pCzi2XQvp9cykyH0gFoK8vcaZ_UQMGyXjyZUEETZm31947RzeqZGknkzKSD0zIWr27Kiki0CnXA0yrq3Z-jQozHJoptwIQp_Kkue_I-9pqfi_q1gJsIpIVFhbPw/s320/office+pic+014.JPG" alt="" id="BLOGGER_PHOTO_ID_5489444608925655490" border="0" /></a><br /><br /><br /><a href="http://indianfoodrach.blogspot.com/2010/04/stir-fried-squid-calamari-fry-kanava.html">Stir fried squid (calamari)</a> was such a big hit, every time I'm asked to prepare the same. I would always love to try new recipes each time with the same ingredients or even different ingredients. I followed the same method as in <a href="http://indianfoodrach.blogspot.com/2010/04/stir-fried-squid-calamari-fry-kanava.html">stir fried squid</a> and added some prawns to get this cocktail seafood. And my try was worth it. Here goes the recipe...<br /><br />Ingredients:<br />Squid - 500 grams<br />Prawns - 500 grams<br />Chilly powder - 4 tbsp<br />Pepper - 2tbsp<br />Oyster sauce - 2tbsp<br />Oil for stir frying<br />Salt for taste<br />Lime juice 1 tsp<br />Water for cooking<br /><br />Method:<br />Heat oil in a Pan. Add finely sliced squid, prawns, chilly powder and fry. Now add oyster sauce and give it a toss. Add salt if required (oyster sauce would be salty). Add just enough water to cook the squid and prawns. When the water is evaporated, add pepper powder, check if its done. If not, add more water and cook till done. Finally add lime juice and serve hot.<br /><br />Note:<br />Best when enjoyed hot.Rachhttp://www.blogger.com/profile/06238803606448666437noreply@blogger.com18tag:blogger.com,1999:blog-2444980111154523059.post-61350909296092513482010-07-06T16:05:00.000+00:002010-07-06T16:11:26.942+00:00Chicken biryani<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb5uJseadWsay7oGS2zzCgYxdIZ8p6kfUY3DO6Fzq1NuiAlMvwS5c8K7PwM-k8kgh0pEcjs3VS1AhRXIg5MGLsDZdVIXUQVvdsijzD0JWvYqPjCkgvDbleErmirzgcjDPS41bbt9ct5a8/s1600/020.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb5uJseadWsay7oGS2zzCgYxdIZ8p6kfUY3DO6Fzq1NuiAlMvwS5c8K7PwM-k8kgh0pEcjs3VS1AhRXIg5MGLsDZdVIXUQVvdsijzD0JWvYqPjCkgvDbleErmirzgcjDPS41bbt9ct5a8/s320/020.JPG" alt="" id="BLOGGER_PHOTO_ID_5487050122710934514" border="0" /></a><br />This is one eternal recipe for those who love biryani and for those who love chicken. Here goes the recipe...<br /><br /><br />Ingredients:<br /><br />For the marinade:<br />Curd - 4 tbsp<br />Ginger- garlic paste - 1 tbsp<br />Chilly powder - 1 tbsp<br />Coriander powder - 1 tbsp<br />Garam masala - 1 tsp<br /><br />Chicken - 1 kilo<br /><br />Grind to smooth paste to get the masala paste:<br />Tomatoes - 3 nos<br />Mint - 1/4 cup<br />Coriander leaves - 1/4 cup<br />Green chillies - 3 nos<br /><br /><br />Other ingredients:<br />Basmati rice - 5 cups<br />Onions - 4-5 nos<br />Ginger - garlic paste - 2 tbsp<br />Chilly powder - 3 tbsp<br />Coriander powder - 1 tbsp<br />Garam masala powder - 1 tbsp<br />Black pepper powder - 1/2 tsp<br />Turmeric powder - 1/4 tsp<br />Cloves - 6 nos<br />Cardamom - 4 nos<br />Cinnamon - 1 stick<br />Bay leaves - 2 nos<br />Mace - 2 nos<br />Aniseed - 1/2 tsp<br />Dried plums with pits - 2 nos<br />Screw pines or Kewra/ketaki flower (optional ) - just for flavour<br />Chicken stock cube- 1 nos<br />Food colors (optional) or saffron strands - 1 pinch<br />Salt for taste<br />Ghee - 1 cup<br /><br />Method:<br />Marinate Chicken overnight. Soak basmati rice for 30 min then cook it in hot boiling water along with salt until its almost done (not fully cooked), strain water using a colander and keep the rice aside. In a wok, Add 1/2 cup ghee, when hot add all the whole spices like cloves, cardamom, Cinnamon, bay leaves, mace, aniseed, kewra and stir till the aroma is released. Now add finely sliced onions and fry till golden brown. Add ginger-garlic paste and fry for a min. Add turmeric powder, and chilly powder and stir for 1/2 min. Now add coriander powder, pepper powder, garam masala powder, dried plums with pits and chicken stock cube and cook till oil separates. Now add chicken pieces, enough salt, water and cook till it done (till water is completely evaporated ). Just see that the masala is dry and the ghee is floating on top. Now this is done. Take a baking try, grease it with ghee and spread a layer of rice, top it with a layer of masala, then again a layer of rice, then masala, then finally cover with rice and pour the remaining ghee all over it. Pour some colored water if you wish your biryani to be colorful. Cover with aluminium foil and bake at 200 degrees Celsius/400 degree Fahrenheit for 15 min and its done. Garnish with fried onions, cashews, saffron etc.<br /><br />Note:<br />Looking for some other <a href="http://indianfoodrach.blogspot.com/search/label/Biryani">Biryani recipe</a>? The masala paste may smell too strong, nothing to worry, the final taste will be good.Rachhttp://www.blogger.com/profile/06238803606448666437noreply@blogger.com22