RICE VERMECELLI WITH CHICKEN

Rice vermicelli are also known as rice noodles or rice sticks. They are made from rice and in the form of very thin rice noodles. They are used in soups, stir fry and salad.

INGREDIENTS

Chicken breast fillet  cut in cubes                   150 gm
Rice vermicelli                                                        150 gm
Sweet corn kernels( boiled)                              2 tbsp
Capsicum   cut in cubes                                       2 tbsp
Spring onion                                                            2 tbsp
Garlic cloves                                                            5-6
Worcestershire sauce                                          2 tbsp
Tomato sauce                                                         2 tbsp
Soya sauce                                                               3 tbsp
Olive oil                                                                     1 tbsp
OR Sesame oil                                                          2 tsp
Pepper powder                                                       2-3  tsp
Chilli flakes (optional)
Salt to taste

METHOD 

In a large bowl of warm water place the noodles or 15-20 minutes or till they become soft but a bit crunchy. Drain in a colander and keep it aside.

Heat a tsp of oil on medium heat in a large wok and add the garlic. Saute for 2-3 seconds, then add capsicum and sweet corn kernels stir fry for a minute and transfer to a bowl.

Add  a tsp oil  and chicken and stir fry for 3-4 minutes or until cooked. Add 1 tsp of tomato sauce, 1 tsp soya sauce, 1 tsp worcestershire sauce and salt

Add the vegetables, vermicelli, soya sauce, tomato sauce and worcestershire sauce . Toss and mix them well. Add pepper powder or chilli flakes. If needed add salt.

Garnish with spring onions. Serve immediately.

TANGY CHICKEN

Chicken is a source of lean, low fat protein and is full of vitamins and minerals. Chicken breasts are used in making soups, kebabs, stuffing and lot of other boneless dishes.

The recipe given below is a very easy chicken dish. Cook the chicken in its juices with garlic and add all the sauces mixed in cornflour to give a gravy consistency. Season it with salt and chilli powder/ pepper powder according to your taste.

INGREDIENTS

Chicken breast fillet cut  in cubes       150 gms
Soya sauce                                                    2 tbsp
Worcestershire sauce                              2 tbsp
Tomato sauce                                              2 tbsp
Garlic cloves finely chopped                3-4
Chilli flakes/pepper powder                 1-2 tsp
cornflour                                                       1 tsp
Spring onions                                              1 tbsp
Sugar                                                               1 tsp
Olive / refined oil                                      2 tsp
Salt to taste

METHOD

Heat oil in a wok /kadai add garlic and saute for 3-4 seconds.

Add the chicken cubes and saute till the juice of the chicken is fully reduced.

Add cornflour in 1 tbsp water and add all the sauces, mix well. Add this to the chicken and cook till the chicken pieces are nicely coated with the sauce. Add a tsp sugar.

Add chilli flakes/pepper powder and salt. Turn off the heat.

Garnish with spring onions.

MUSHROOM FRIED RICE

Basmati is a fragrant, long grained rice traditionally found in North India. It is gluten free and low in fat. It contains amino acids, folic acid and is low in sodium and has no cholesterol. Mushrooms are consumed for their nutritional and medicinal value. They are easily found in markets.

Button mushroom is the most common variety of mushroom consumed all over the world. The white button mushroom is sold as fresh mushroom or is canned and used for soups, sauces and other food products.

I had some home grown celery and spring onions. Celery gives a unique taste and flavour to the rice. This recipe is easy to prepare.    Saute the garlic, celery and mushrooms and add the cooked rice.

INGREDIENTS

Basmati rice                        1 cup
Mushroom                           200gms
Onion                                    1
Celery                                    2 tbsp
Olive oil                                1-2tbsp
Spring onions chopped     3 tbsp
Pepper to taste
Salt to taste

METHOD

Wash and chop the mushrooms, onion, celery and spring onions.

Add 5-6 cups of water in a thick bottomed pan, when water starts boiling add washed basmati rice. Cook in low to medium flame. When the rice is cooked ( al dente) strain it in a colander. Spread the rice in a plate, season it with salt and pepper and keep it aside. Rice has to cool down completely.

Heat 1-2 tbsp olive oil in a wok and on medium heat add garlic, spring onion bulbs and celery saute for a minute.

Add mushrooms and saute till the water released from mushrooms are absorbed. Season with pepper and salt.

Add the rice and mix it sell. Add the spring onions and turn off the heat.
Serve hot with sauce.

HEALTHY MATTAR PANEER

Mattar means peas in India. Peas are free of cholesterol and low in sodium and fats. It is an antioxidant and packed with minerals and vitamins. It helps to lose weight, good for heart and bones, prevents aging, cancer and constipation.

Mattar Paneer is a delicious North Indian vegetarian dish. It is a combination of Paneer/cottage cheese and fresh green peas in a mild spicy onion tomato based gravy. Cashew paste makes it rich and creamy.

This dish is easy to make and goes well with Indian bread or rice.  To make the dish healthy whole masala and less butter/ ghee is added. Whole masala adds flavour and taste to the dish. Kasuri methi or dried fenugreek leaves are finally added to give good flavour to the dish.  Home grown fresh juicy tomatoes are added, which makes the dish tangy and sweet.

INGREDIENTS

Fresh Peas                 3/4 teacup
Paneer                       made from 1/2 L milk
Kasuri methi              2 tsp
Cinnamon                  1" stick
Cloves                           3
Cardamom                 2
Bayleaf                        1
Butter/ghee/oil          1-2 tbsp
Salt to taste

FOR WET GRIND

Onion big                      1
Tomatoes medium      3
Garlic                             4-5
Green chilies                1-2
cashew nuts                  1/2 teacup
Oil                                   2 tsp

METHOD

Soak the cashew nuts in water for half an hour. Blend it into a smooth paste.

To make cottage cheese/ Paneer you can follow this article step by step

http://ahaaafood.com/cottage-cheese/

Coat a non stick pan with a tsp of her/ghee/oil and shallow fry the Paneer/cottage cheese till the sides are golden brown. Keep it aside.

Heat a frying pan add a 2 tsp oil. Add onion, chillies and garlic, saute till onion changes colour. Add tomatoes and cook till they are soft. Cool it and blend in a blender. Keep the puree aside.

Heat a deep frying pan/kadhai add 1 tbsp butter/ghee , on low heat add cardamom, cinnamon, cloves and bay leaf.

Add the puree, cover and cook on low heat for 10- 12 minutes stirring occasionally.

After 10- 12 minutes the gravy will reduce.

Add the fresh peas, paneer, cashew paste and water as required (almost 2 teacups) and cook for 5 -7 minutes on low heat.

Finally add kasuri methi, mix well and turn off the heat.

Serve with Indian bread/ jeera rice.

SPICY SOUTH INDIAN MIXTURE

Mixture is a very popular Indian snack. It is prepared during Diwali. In states of India like Tamilnadu and kerala it is known as just "mixture". Mixture is sold in bakeries and sweet shops. As the name suggests it is a mix of lot of ingredients. Usually omapodi, karaboondhi, peanuts, curry leaves etc are added.

In this recipe I have added omapodi, curry leaves, peanuts, raisins and maida biscuits.

INGREDIENTS

FOR MAIDA/FLOUR BISCUITS

Maida/flour                       1 tea cup
Powdered sugar               2 tbsp

OTHER INGREDIENTS

Omapodi
Turmeric powder                  2 tsp
Aval/flattened rice/poha   1 tea cup
Roasted peanut                      1/2 tea cup
Raisins                                       1/4 teacup
Curry leaves                            3 sprig
Refined oil for deep frying
Chilli powder as required
Salt to taste

METHOD

Heat a deep frying pan add the peanuts, reduce the heat on low, keep on stirring till they are done ( when you rub in your hand the skin will come off). Let it cool down. Remove the skin and keep the peanuts aside. Or you can buy roasted peanuts.

Add maida and powdered sugar into a bowl. Add little water at a time and make a dough like chappathi dough. Rest it for an hour.

Divide the dough into two balls. Roll each ball into a disk shape about 4 cm in diameter with a rolling pin. While rolling out add little maida on the pin and board.  Cut it out in 1 cm square shape. Carefully take out one by one square shaped maida and keep it in a plate. Keep it aside.

The recipe for omapodi is given here. ahaaafood.com/omapodi-sev/

In the same oil fry the maida biscuits in two batches till golden brown on medium heat. Drain in a kitchen towel. Keep it aside.

Take the same frying pan discard the oil, heat fresh oil and add 1 tsp  turmeric and fry the aval in batches. It takes 5-10 seconds. Drain excess oil in kitchen towel and keep it aside.

Fry the curry leaves  until crisp in the oil. Keep it in a plate.

Take a large bowl add curry leaves, peanuts, raisins and aval. Mix it well. Add chilli powder and salt. Mix it well. Break the omapodi and mix everything well.

When everything cools down, store in an air tight container.

Serve with hot tea.

CHICKEN MEAT BALLS

Parmesan cheese is one of the hardest cheese and sometimes the hard parts of the crust are simmered in the soup. It is grated over dishes, stirred into soups and risottos or eaten on its own. Chicken is a source of lean, low fat protein and is full of vitamins and minerals.

In this dish chicken meat balls are cooked in thick tomato sauce. Parmesan cheese, celery and mint leaves gives the meat balls a distinct taste.

INGREDIENTS

FOR THE CHICKEN MEAT BALLS

Ground chicken                                 150 g
Fresh parmesan cheese, grated      30 g
Fresh breadcrumbs                           1 tea cup
Garlic cloves, crushed                       3
Egg white                                             1
Fresh mint, chopped                         1 tbsp
Fresh celery, chopped                       2 tsp
Olive oil                                                3 tbsp
Salt as per taste
Pepper powdered                               2 tsp

FOR THE TOMATO SAUCE

Olive oil                                         2 tsp
Onion finely chopped                 1
Tomatoes, chopped                      500 gm
Bay leaf                                           1 no.
Celery                                              1 tbsp
Black pepper, coarsely ground  2 tsp

METHOD

In a bowl mix chicken mince, parmesan cheese, egg white, bread crumbs, garlic, salt, pepper, celery and mint leaves. Make it into small balls and chill for half an hour.

Heat oil in a shallow pan and fry the chicken meat balls until they are golden brown. Turn and fry. Drain it in a tissue paper.

For the sauce heat tsp olive oil and add onions, bay leaf, garlic and celery. Fry till onion changes colour. Add the tomato, pepper and salt,cover and cook on low fire for 15- 20 minutes . Stir occasionally. Remove the bay leaf.

Add the meat balls in the tomato sauce and cook for another 10 - 15 minutes.

Tasty chicken meat balls are ready. Serve with noodles/spaghetti.

CARROT CAKE

Whole wheat flour is derived by grinding whole grain of wheat. Benifits of whole wheat flour is that it takes longer time to digest, which helps maintain blood sugar levels. Good for weight watchers. Whole grain is a good source of calcium, iron, fiber and other minerals. 

Carrot has lot of health benefits. Carrots have high vitamin A content. It is low in calories and consuming them is good for overall health. Good for eyes, skin, teeth and digestive system. 

In this cake recipe I have used whole wheat flour instead of refined flour/maida. Nutmeg, cinnamon and cardamom gives a unique taste to this carrot cake.

INGREDIENTS

• Wheat flour             2 teacup
• Sugar                         3/4 teacup
• Butter                        1 teacup
• Grated carrot           2 1/2 teacup
• Egg                             3
• Baking powder        1 tsp
• Cinnamon powder  1/2 tsp
• Nutmeg powder      1 tsp
• Salt                             a pinch
• Cardamom               3

METHOD

Sift wheat flour, baking powder and pinch of salt three times in a large bowl. keep it aside.

Separate the egg yolks from whites and keep the yolks and whites in separate bowls. Beat the egg  whites till they are stiff, beat the yolks also.

Preheat the oven for 10 minutes at 175 deg C.

Blend sugar and cardamom to a fine powder.

Beat butter and powdered sugar in a bowl together till it becomes fluffy. Mix the egg whites and yolk. Beat it well.

Add little flour at a time and fold gently using a wooden ladle. Add grated carrot, nutmeg powder and cinnamon powder and mix well.

Pour it in a greased tray, add little( 1/4 tsp) flour and spread it all over the tray. Tap the greased tray and bake in a  preheated oven at 175 deg C for 45 minutes.

Check with a tooth pick or knife, if it comes out clean the cake is done otherwise bake for some more time.

Take it out from the oven and cool it in a wire rack.

Note:

• Beat  Butter and sugar for at least 5 - 10 minutes. Starting on low speed then gradually increasing speed.
• Sieve baking powder and wheat flour three times.
• Large metal spoons are used to fold eggs into batter so that eggs do not deflate.
• Preheat 10 minutes before you place the batter.
• To test whether the cake has cooked or not just insert a knife, if it comes out clean that means cake is cooked.
• While folding the flour work quickly but gently.

CHAKKA MASALA CURRY

Jackfruit is a healthy fruit with no fat but high energy. It contains high amount of nutrients, is an antioxidant and good for eye sight. It strengthens immune function and protects from flu, cold and infections. Diabetic people can enjoy this fruit making sure to add some physical activity.

INGREDIENTS

• Raw jackfruit/chakka      1-2 cups
• Turmeric                            1/2 tsp
• Garam masala powder    1 tsp
• Coconut oil                         1 tbsp
• Salt to taste
FOR WET GRIND
• Shallots                     3-4
• Onion medium        1
• Cumin seeds             1 tsp
• Coconut grated        2 tbsp
• Garlic                         3-4
• Coriander powder  2 tsp
• Red dry chill            2-4
METHOD
Heat coconut oil in a deep frying pan on medium heat , add dry red chillies, cumin seeds and roughly cut shallots and onions.
Saute till onion turns golden brown. Add coriander powder and saute for a minute,don't burn it. Add freshly grated coconut and on low heat sauté till coconut also turns golden brown. Turn off the fire. Add garlic to it. Let it cool down.
Add little water and blend it in a blender into a smooth paste. Keep the masala aside.


Take a small pressure cooker, add chopped raw jack fruit, chopped tomato, turmeric powder, garam masala powder, masala(ground paste), required salt and enough water to boil the jackfruit. Close the lid and pressure cook for 3-4 whistles or until the jackfruit is cooked.



Serve as an accompaniment with idli/dosa/iddiyappam/rice.

MURUNGAKKAI PORIYAL

Drumsticks are used as a vegetable and have great nutritional value. Tender drumsticks are used in most South Indian cooking.

I learnt this dish from my mom and simply love this dish. This dish is very tasty and easy to prepare. In this recipe drumsticks are cooked in spicy onion paste.

INGREDIENTS

Drumsticks.                  4
Onion big                      1
Dry red chillies           3-4
Turmeric powder       1/2 tsp
Refined/coconut oil    1-2 tbsp
Salt o taste

METHOD

Cut 2 inch lengthwise  and peel little skin off the drumsticks.

Blend dry red chillies and onion in a blender to a fine smooth paste.

Heat oil in a deep frying pan. Add the red chillies-onion paste and turmeric into it. Saute on medium heat for a minute.

Add the drumsticks and season with salt. Mix the drumsticks in the onion paste. Add water as required, just enough to cook the drumsticks.

Cover and cook on low heat till drumsticks are done, stirring occasionally.

Serve hot as a side dish with steamed rice.

MIXED FRUIT CUSTARD

Mixed fruit custard is a healthy, tasty and easy to make desert. Different kinds of fruits can be added in the custard.

INGREDIENTS

• Milk                                       500 ml/ 1/2 L
• Grapes slit in halves           1 1/2 teacup
• Apple chopped fine              1
• Banana(small) chopped       3
• Raisins                                     1/4 teacup
• Sugar                                       1/4 teacup
• Custard powder                     3 tbsp

METHOD

Take out 1/4 teacup milk from 500 ml and mix 3 tbsp custard powder in it. Mix well, make sure there is no lumps. Keep the custard paste aside.

I have used weikfield custard powder, vanilla flavour.

Boil the remaining milk. Add sugar into the milk and bring milk to a boil in a deep bottom vessel on medium to low heat.

When it starts boiling, on low heat add the custard paste slowly into the boiling milk. Keep stirring till the milk starts boiling. Turn off the heat.

Let it cool down completely. Chop all the cut fruits  dry fruits and add to the custard.

Chill in a refrigerator for 2-3 hours.

Serve in bowls chilled.

NAVRATNA KORMA

Navratna means ' nine jewels' and refers to the number of vegetables, fruits and nuts, paneer/cottage cheese in the the dish. This delicious dish originated in south Asia or central Asia which can be made with yogurt, cream, nut and seed paste.

In this recipe vegetables, cottage cheese and fruits are cooked in  a rich sauce made from cashew paste and yogurt.  Indian spices give a very good  flavour and taste to this dish. Finally it is garnished with nuts and cilantro. If milk and cream  is added to Pineapple, milk will curdle, so I have used yogurt/curd.

 INGREDIENTS

VEGETABLES AND FRUITS

 Carrot chopped                               1
Peas shelled                                     1/2 cup
Cauliflower florets                         1 cup
Potato ( medium)                            1
Onion chopped                                1
Green chillies                                   1-3
Beans chopped                                1/2 cup
Pineapple chopped                         1 cup
Purple grapes                                   1/2 cup
Cottage cheese/Paneer chopped   1/2 cup
Garlic ginger paste                           2 tsp

SPICES

Turmeric powder                             1 tsp
Garam masala powder ( cinnamon stick, mace, cloves,nutmeg,cardamom, jeera, fennel, coriander seeds all lightly roasted and ground to a fine powder)              2 tsp
Chilli powder.                                    1-2 tsp
Coriander powder                            2 tsp
Bay leaf                                                 1Ghee/clarified butter                     1-2 tbspFOR THE PASTEPoppy seeds            2 tsp
Cashewnuts            1/2 cup
Curd/yogurt            1 cup

FOR GARNISHING

Coriander leaves
Tomato deseeded,chopped.  1
Cashew nuts
Raisins
Walnuts
Almonds

METHOD

 

Soak poppy seeds and cashew nuts in half cup water for half an hour. Blend it into a smooth paste.

Boil all the vegetables ( carrot, cauliflower, beans, potato, peas, pineapple) and keep it aside.

Heat a deep frying pan add 1 tsp ghee fry the cashew and raisins. Keep it aside.

 

In the same frying pan fry the Paneer pieces and keep aside.

In the same frying pan heat 1 tbsp ghee and add the chopped onions and bay leaf.. Saute till onions become slightly golden in colour. Add ginger garlic paste and chillies. Saute till garlic smell disappears.

Lower the flame and add turmeric, coriander powder, chilli powder and garam masala. Saute for few second. Do not burn it.

 Add the bolied vegetables, purple grapes and mix well with the masala. Season with salt. Add paneer pieces.

 

On low heat add the ground paste let it simmer and cook for 2-3  minutes. Beat and add the curd/ yogurt. Depending on what consistency you want the gravy add the required quantity of water. Cover and cook for 5-8 minutes.

Place the navratna korma in a dish. Garnish with coriander leaves, raisins, walnuts, almonds, tomatoes and cashews. Serve with rice/ Indian bread.