AROMATIC RICE WITH INSTANT CHICKEN CURRY..

RECIPE:

INGR:  (2 servings)

Basmati rice             1 cup
Onion                        1
Green chillies           4
Bay leaf                     3
Cloves                       4
Cinnamon                 1"
Nutmeg                     1/4 tsp
Nutmeg flower          1
Star aniseed              2
Cardamom                4
Black cardamom       2
Saffron                       a pinch
Cashewnut                 a few
Raisins                       1 tsp
Ghee/Refined oil       2 tbsp
Hot water                   1 cup
Coconut milk/milk    3/4 cup 
Salt to taste 

Method:

1. Wash rice, drain and keep aside.
2. Crush the saffron in a mortar/pestle by hand nicely to release the colours and flavours.
3. Soak it in 1 tbsp warm water/ milk.
4. In a pan, heat ghee/oil on medium flame.
5. Put in the whole spices and stir till they sizzle and start to crackle.
6. Add onions, chillies, cashew and raisins.
7. Fry to golden.
8. Add rice and fry for a minute to coat it with ghee and spices .
9. Pour, hot water, saffron dipped in milk and coconut milk.
10. Sprinkle salt, check for seasoning, close the lid.
11. Close the pan with a lid and simmer for 10 mts on medium flame.
12. Remove the lid and toss over the rice carefully.
13. Reduce the flame and let it cook for another 3-4 mts. till all moisture evaporates.
14. Remove and allow it to cool on its own for 10 mts.
15. On cooling, transfer it to a casserole and using a fork, fluff it up.
16. Serve it hot with a spicy curry or side dish (veg or non veg) of your choice.

Note:

1. Saffron is optional but the colour/flavour makes the rice all the special.
2. Can remove the whole spices before serving. ( i leave mine as they tend to release flavour and aroma, long after cooking)
3. Can use milk instead of coconut milk.
4. As this rice is sweet and aromatic, any spicy indian gravy will go with it.

INSTANT CHICKENCURRY:
http://swaadanusaar.blogspot.in/2013/12/instant-chicken-curry.html

INSTANT CHICKEN CURRY..

RECIPE:

INGR:

Chicken                       1/2 kg
Onions                         2 big
Tomatoes                     2
Curd (beaten)              1/2 cup 
Kasuri methi                2 tsp
Curry leaves                3 - 4 sprigs
Coriander leaves         a bunch
Ginger garlic paste     1 tbsp
Red chilli pd                 2 tsp
Coriander pd                2 tbsp
Pepper pd                     2 tsp
Turmeric pd                 1/2 tsp
Fennel seeds               1 tsp
Sugar                            1/2 tsp
Lemon                          1/2
Sesame oil                   4 tbsp

Method:

1. Clean, wash, drain excess water from chicken; smear with salt, lemon juice & turmeric; keep aside. 
2. Heat oil in a pan, add the chicken pcs and saute on high flame for 5 mts.
3. Turn and toss, sprinkle sugar to caramelise the chicken to a nice golden brown on all sides.
4. On browning, add to the chicken, fennel seeds, pepper pd, ginger garlic paste, curry leaves and fry for 2 mts.
5. Chop onions, tomatoes, coriander leaves finely; add to the chicken and fry for a few mts.
6. Season with red chilli pd, coriander pd and saute it for 2 mts. 
7. Add beaten curd and cook for 2 mts., add 2 cups of hot water, sprinkle salt, check for seasoning, cover with lid.
8. Cook on medium flame for 10 mts. 
9. Sprinkle with kasuri methi and remove. Serve hot with rice or roti.

Note:
The whole process takes 25 mts.; nothing to grind or labour about yet the taste is exotic.

SAMOSAS..

RECIPE:

INGR:    ( 10 - 12 samosas )

Maida                           2 cups
Veg oil                         1 tbsp
Ajwain                         1/4 tsp
Cumin                          1/4 tsp
Salt to taste
Water to knead the dough.

Method:

For Cover:

Mix all the dry ingredients well and rub in hot oil.
Add a little water at a time.
Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

Boiled potatoes                       300 gm 
Onion diced                             1 cup
Ginger chopped                       1 tsp
Green chillies cut finely          6
Coriander leaves chopped     1 tbsp
Red chilli pd                             1/2 tsp
Jeera pd                                    1/2 tsp
Amchur pd                                1/4 tsp
Garam masal                            1 tsp

Mash the potatoes; saute the onions lightly.
In a bowl add mashed potatoes, sauted onions, green chilles, ginger, coriander.
Now put in all dry masalas (salt, chili powder, mango powder, garam masala) 
Mix well and keep aside.

To Proceed :

1. Make small rolls of dough and roll it into a 4"-5" diameter circle.
2. Cut it into two parts like semi-circle.
3. Now take one semi circle and fold it like a cone. Use water while doing so.
4. Place a spoon of filling in the cone and seal the third side using a drop of water.
5. Arrange them in a greased baking tray and brush them with vegetable oil on both sides.
6. Bake them in the oven @ 180 degrees for 15 mts. each side. ( turn them on both sides)
7. Heat oil in a kadhai and deep fry till golden brown on a medium flame ; will take 2 mts eash side.
8. Serve samosa hot with hari chutney, tamarind chutney or ketchup at teatime.

Note:

Discovered that baking them at first, tastes better, makes them crispier and soaks less oil on frying.

BRINJAL PEANUT CURRY..

Pepper pd; Roasted gram pd; Cumin pd; Fenugreek pd (clockwise)

RECIPE:

INGR:

Brinjals                   300 gm
Onion                      2
Tomatoes               3
Garlic                      5 pods
Peanuts                  1 tbsp
Tamarind                lemon size ball
Coconut paste        1/2 cup
(or dess. coc

soaked 1/2 hr) 

Curry leaves           2 sprigs
Red chilli pd            2 tsp
Coriander pd           2 tbsp
Pepper pd                1 tsp
Cumin pd                 2 tsp
Fenugreek pd          1/2 tsp
Roasted Gram pd    1 tbsp   (see note)
Mustard                    1/2 tsp
Hing                          a pinch
Turmeric                   1/4 tsp
Urad dal                    1/2 tsp
Jaggery                     marble size  
Salt to taste
Sesame oil                3 tbsp
 Method:

1. Soak tamarind in 4 cups warm water; add in red chilli pd, turmeric, salt, coriander pd, pepper pd.
2. Soak for half an hour, filter, keep this curry base aside. More it marinates better it tastes.
3. Cut brinjals into half & slice into flowerets from top to bottom half way; soak in water.
4. Chop onion and tomatoes finely and cut whole garlic pods into half.
5. Heat sesame oil in a pan, put in mustard, hing, on spluttering add urad dal, peanuts, curry leaves.
6. Put in garlic and stir, add onion fry to pink; now add tomatoes and brinjal flowerets.
7. Saute them on slow heat for 5 mts. Now add cumin pd, fenugreek pd.
8. Pour in the marinated/filtered tamarind base and simmer for 10 mts on medium heat.
9. While the curry is simmering away, add jaggery, check for seasoning.
10. When oil begins to leave the sides, add coconut paste and roasted gram powder.
11. This thickens the curry and makes it tastier.
12. Let it simmer for another 5 mts; remove and serve hot with rice.

Note : 

Roasted gram powder :

roasted gram                100 gm

Red chillies                    4

Garlic with skin             4 pods

Cumin                            1 tsp

Just grind them to fine powder and store in airtight jar.

This powder can be used to sprinkle and garnish all veg stir fries.

When added to curries, it thickens and lends a nice flavour.

This can also be used as idli powder and kids prefer it for the taste.     

ALMOND COCONUT MUFFINS..

RECIPE:

INGR:         ( 6 muffins)

Maida (refined flour)                     1 cup
Sugar                                              1/2 cup
Baking powder                              1 1/4 tsp
Salt                                                 1/4 tsp   
Egg                                                 1
Light sour cream                          1/2 cup
Butter, melted                               1/4 cup  
Almond essence                           1/4 tsp
Flaked coconut                             1/2 cup
Sliced almonds                             1/4 cup
additional sugar (optional)

Method:

1. In a bowl, combine the flour, sugar, baking powder, and salt.
2. In another bowl, whisk the egg, sour cream, butter and essence.
3. Stir into dry ingredients just until moistened
4. Fold in coconut and half of the almonds (leave a few to sprinkle on top)
5. Fill greased or lined muffin cups two-thirds full.
6. Sprinkle with almonds (and additional sugar if desired).
7. Bake at 375 degrees for 18-20 minutes.
8. Cool for 5 minutes before removing from pan to wire rack.

OATS & BANANA MUFFIINS..

RECIPE:

INGR:          ( 9 muffins)

Mashed ripe bananas                  2 (about 3/4 cup)

Vegetable oil                                2 tbsp

Egg                                                1

Milk (skimmed)                            1/2 cup

Vanilla essence                           1/4 tsp

Maida                                             2/3 cup

Oats (traditional)                          1/2 cup

Sugar                                            1/4 cup

Baking powder                            1 3/4 tsp

Cinnamon pd                               1/2 tsp

Salt                                                1/4 tsp

    

Method:

1.  Preheat oven to 375º.
2.  Combine bananas and next 4 ingredients in a medium  bowl; mix well, and set aside.
3.  Lightly spoon flour into a dry measuring cup and level  with a knife. 
4.  Whisk together flour and next 5 ingredients in a small  bowl.
5.  Stir the flour mixture into the banana mixture until they  are just combined.
6.  Grease muffin cups with cooking oil and spoon 3/4 cup  batter into each cup.
7.  Bake for 25 minutes or until a wooden pick inserted in center  comes out clean.
8. Cool for half an hour and remove to serve.

APPLE & BANANA MUFFINS..

RECIPE:

INGR:  ( 6 muffins)

Oats                                       3/4 cup
Maida                                    1/2 cup
3 tablespoonsSugar            3 tbsp
Baking pd                             1 tsp
Salt                                       1/4 tsp
Ground cinnamon               1/4 tsp
Egg                                       1
Milk                                       1/3 cup
Vegetable oil                       1 tbsp 
Apple (peeled & grated)     1/2 cup
Banana (ripe & mashed)    1/2 cup


Method:

1. In a small bowl, combine the first six ingredients. 
2. In another bowl, beat the egg, milk and oil. 
3. Stir into dry ingredients just until moistened. 
4. Fold in apple and banana.
5. Fill greased muffin cups about three-fourths full.
6. Bake at 375° for 25-30 minutes or until a toothpick comes  out clean. 
7. Cool for 5 minutes before removing from pan to a wire rack.

Note:
It is healthy, butter free recipe.
Can decorate with icing or chocolate on top just before serving.