Month: July 2013

Egg Rice & Noodles Mix.

/ Sameera's Kitchen / 2 Comments

20130322_202453Ingredients:

1 cup Long grain Rice.

1/2 cup Noodles.

1 tbsp Oil.

2 cups mixed vegetables finely shredded(Capsicum,spring onions,carrots,beans,cabbage)

3 Eggs (beaten)

2 tsp Ginger-Garlic paste

1 tbsp Soya sauce.

1/2 tbsp Red chilli sauce.

Salt and Pepper powder to taste.

1 tbsp Spring onion greens (chopped) for garnishing.

Method:

Wash & soak rice for half an hour in 2 cups of water.

Drain and keep aside.

Heat 1 tsp oil in a pan,add rice and cook till 3/4 th done with 1 1/2 cup boiling water.

Once cooked,remove in a plate and spread with help of fork to avoid lumping.

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Boil the noodles as per instructions. run cold water through the noodles when done and add 1 tsp of oil, so they dont stick.

Shredd all the vegetables.

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Beat eggs and keep aside.

Heat oil in a big wok/pan.

Add ginger garlic paste,stir for 2 minutes,add spring oninons stir on high flame for 2 mins.

Add all remaining vegetables ,Stir fry for 2 minutes on high flame.

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Add sauces and beaten eggs,mix well and stirfry till egg is cooked.

Add cooked rice,noodles ,salt and pepper.Mix well.

Stir fry for 2 to 3 minutes.

Remove and garnish with chopped spring onion greens.serve hot with gravy of your choice.

Tip:Shredded chicken can also be added to this rice.

Happy Cooking !!!

Sameera.

Vegetable Manchurian.

/ Sameera's Kitchen / 2 Comments

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This ever popular chinese dish is really easy to make.

Ingredients:

For The Vegetable Balls:

3 cups finely chopped vegetables(cabbage,carrots,cauli flower)

3 to 4 clove of garlic

2 invh piece of Ginger.

2 tbsp cornflour

Salt and Black pepper powder to taste.

1 tsp Soya sauce.

oil for deep-frying

For The Sauce

1 tbsp Garlic (finely chopped)

2 tsp finely chopped Ginger.

2 tbsp chopped Spring onion greens.

1 cup Vegetable stock or water.

1 tbsp Soy sauce

1 tbsp Cornflour mixed with 1 cup of Water.

1  pinch of Sugar

2 tsp Oil.

Salt to taste

1 tbsp chopped Spring onion greens for garnishing.

Method: 
For the vegetable balls:

In a food processor,chop together all the vegetables, ginger & garlic.

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Remove in bowl,add cornflour,soya sauce,salt and pepper mix well.

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Sprinkle little water if required.

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Shape spoonfuls of the mixture into small balls. If you find it difficult to form balls, sprinkle a little water to bind the mixture.

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Deep fry in hot oil until golden brown.

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Drain on absorbent paper and keep aside.

For the sauce :

Heat the oil in a wok or frying pan on a high flame. Add the garlic and ginger ,stir fry over a high flame for a few seconds.

Add chopped spring onions green,stir fry for a minute.

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Add the stock, soya sauce, cornflour paste, sugar and salt and simmer for a few minutes.

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Once the sauce thickens,add fried balls,simmer for 2 minutes.

Remove in a serving bowl & garnish with chopped spring onion greens.

Serve hot with fried rice.

Happy Cooking !!!

Sameera.

Vegetable Fried Rice

/ Sameera's Kitchen / Leave a comment

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Ingredients:

1 cup Long grain Rice.

1 tbsp Oil.

2 cups mixed vegetables finely shredded(Capsicum,spring onions,carrots,beans,cabbage)

2 tsp Ginger-Garlic paste

1 tbsp Soya sauce.

1/2 tbsp Red chilli sauce.

Salt and Pepper powder to taste.

 

Method:

Wash & soak rice for half an hour in 2 cups of water.

Drain and keep aside.

Heat 1 tsp oil in a pan,add rice and cook till 3/4 th done with 1 1/2 cup boiling water.

Once cooked,remove in a plate and spread with help of fork to avoid lumping.

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Shredd all the vegetables.

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Heat oil in a big wok/pan.

Add ginger garlic paste,stir for 2 minutes,add spring oninons stir on high flame for 2 mins.

Add all remaining vegetables and sauces.Stir fry for 2 minutes on high flame.

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Add cooked rice,salt and pepper.Mix well.

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Stir fry for 2 to 3 minutes.

Remove and serve hot with gravy of your choice.

Tip:Shredded chicken or diced egg omelet can also be added to this rice.

Happy Cooking !!!

Sameera.

Medu Wada

/ Sameera's Kitchen / Leave a comment

 

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Medu vada is a South Indian fritter made skinless split black gram. It is  made in a doughnut shape, with a crispy exterior and soft interior. A popular food item in South Indian Tamil cuisines, it is generally eaten as a breakfast or a snack served with Sambar and coconut chutney.

Ingredients:

2 cups Urad dal (Split black gram skinless) soaked  for 2 hours .

1/4 tsp Asafoetida .
8 to 10 Curry leaves .
1 tsp crushed Peppercorns
Oil for frying.
Salt to taste.
Method:

Drain and grind the dal into a fine paste.

 

Add salt, asafoetida, curry leaves  and crushed peppercorns to the batter and mix well.

 

Heat sufficient oil in a kadai. Wet your palms and take a little batter into your palms. Shape into balls and make a hole with the thumb in the center like a doughnut.

 

Or else you can use medu wada maker which is easily available in market.

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Deep fry in medium hot oil until golden brown and crisp.

 

Drain on absorbent paper.

 

Serve hot with sambhar and coconut chutney.

 

Pic Credit…Shruti Bhende Pai

 

Happy Cooking !!!

 

Sameera.

Malvani Chicken

/ Sameera's Kitchen / Leave a comment

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Ingredients:

2 cups Boneless chicken pieces (Cleaned)

2 tbsp Oil.

1 cup Onion chiopped.

2 tbsp Malvani masala.

1/2 tsp Turmeric powder.

1 tbsp Ginger -Garlic paste.

Salt to taste.

1/2 cup Vatan.(Ref Glossary).

2 tbsp chopped Corriander leaves.

Method:

Wash chicken well in sufficient water,drain and keep aside.

Add salt,ginger garlic paste,turmeric powder & malvani masala to the cleaned chicken.

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Let it marinate for half an hour.

Meanwhile heat oil in a thick bottom pan.

Add 3/4 th of  chopped onion and cook on low heat till onion turns light pinkish in colour.

Add remaining onion to marinated chicken.

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Mix well.

Add marinated chicken to the cooked onion,add half cup water,mix well.

Cover and cook for 10 minutes or till the chicken is cooked.

Add vatan and mix well,cover and cook for another 2 minutes.

Remove in a serving bowl,sprinkle chopped corriander leaves.

Seve hot with Rice or Chappati.

Happy Cooking!!!

Sameera

 

Kadvya Vaalachi Usal (Vaalache Bhirde)

/ Sameera's Kitchen / Leave a comment

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Ingredients:

1 cup sprouted Kadve Vaal.

1 tbsp Oil.

1/2 tsp Mustard seeds.

1/8 tsp Asafoetida.

1 small onion chopped.

1 tbsp Malvani masala.

1/2 tsp turmeric powder.

2 tbsp vatan.(Refer Glossary).

1 tbsp grated Jaggery.

1/2 cup thick Coconut milk.(Refer Glossary).

Salt to taste.

Method:

Kadve Vaal are easily avaialble in market.

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Wash and Soak Vaal overnight in 2 cups of water,next day drain water and keep for sprouting.

Deskin them.

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Soaked,sprouted and  deskinned Vaal are also available in market.

Heat oil in a pan,add mustard seeds and asafoetida,\add chopped onion and saute it till it turns pink in colour.

Add vaal,malvani masala,turmeric powder and salt,mix well,cover and cook for 10 minutes on slow flame.

Press and check if vaal is cooked,cooked vaal will get mashed easily.

Once cooked add jaggery and vatan.Mix well.

Let it simmer for 2 minutes.

Add coconut milk,mix well,remove from gas.

Serve hot with rice or chappati.

Tip:Potato cubes can also be added to this dish.

Happy Cooking !!!

Sameera

 

Aloo(Colacasio leaves) chi Bhaji

/ Sameera's Kitchen / Leave a comment

aloo (4)

 

Aloo (Colacasio)  leaves are easily available in market,mostly in maharashtrian dominated localities.

There are 2 varieties of leaves available one is used to make bhaji(gravy) and another to make aloo wadis ( Patras).

One used for this dish are light green in colour and small in size.

leaves

One used for wadi are dark green in colour and big in size.

Ingredients:

2 bunches of Aloo leaves with stems (leaves washed and chopped,stems peeled and chopped)

4 Corn cobs (Cut into 6 pieces)

1 cup mix  Kabuli chana (Chik peas) and Shengdana (Ground nuts) soaked overnight.

2 Green Chillies.

1 Onion chopped.

8 to 10 flakes Garlic.

1/2 tsp Haldi powder.

1/4  tsp Asafoetida.

1 tbsp Oil.

1/2 tbsp Tamarind pulp.

1 tbsp Jaggery (grated)

Salt to taste.

2 tbsp Coconut grated.

2 tsp Jeera.

Ingredients:

The day you plan to make aloo,night before keep Kabuli chana (Chik peas) and Shengdana (Ground nuts) for soaking in 2 cups of water.

Soak 10 kokkam in 2 cups of water and apply to your hand before touching aloo,as aloo leaves causes itiching.

Wash aloo leaves,chop finely,chop off  stems,peel to remove outter layer and chop finely.

Same can be done in food processor also.

In a pressure cooker,add chopped leaves,stems,soaked Kabuli chana (Chik peas) and Shengdana (Ground nuts) ,Corn pieces, green chillies,chopped onions and salt.Add 2 cups of water and cook upto 4 whistles.

Keep aside till pressure releases.

In a thick bottom pan heat oil,add asafoetida and chopped Garlic,let it cook till garlic turns light brown,add haldi powder,add cooked aloo mixture.and let simmer for 10 minutes.

Meanwhile make fine paste out of grated coconut and jeera adding 2 tbsp water.

To aloo mixture,add tamarind pulp and grated jaggery, mix well,add cocnut paste,mix well and simmer for another 2 minutes.

Serve hot with steam rice or chapati/bhakri.

Happy Cooking !!!

Sameera.

 

Simla Mirchi (Capsicum) & Batata(Potato) Bhaji

/ Sameera's Kitchen / Leave a comment

simla mirchi

 

Ingredients:

1 cup Capsicum(diced)

1/2 cup Potato(deskinned & Cubed)

1/2 cup Onoin (chopped)

1/4 cup Tomato (chopped)

1 tbsp Oil.

1 tsp Mustard seeds.

1/2 tsp Jeera .

1/4 tsp Asafoetida.

1 tsp Chilli powder.

1/4 tsp Haldi powder.

1/2 tsp Dhana jeera powder.

Salt to taste.

2 tbsp Shengdana Kut.(roasted and powdered peanuts).

1/4 tsp Sugar.

Method:

In a pan heat oil.

Add mustard seeds,jeera asafoetida & onions,mix well.

Saute for 2 mins,add diced capsisum and potato,add chilli powder,turmeric powder,dhana-jeera powder and salt,mix well.

Sprinkle little water,mix well,cover and cook for 8 to 10 minutes,stir once in between.

Once potatoes are cooked add tomatoes and cook for another 2 minutes.

Add shengdana kut and sugar mix well.

Remove from heat.

Serve hot with chappati.

Happy Cooking !!!

Sameera 

 

 

Mango Mousse

/ Sameera's Kitchen / Leave a comment

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Looking for a quick fix dessert? Try your hands at this creamy mango mousse. Want to impress your family with an easy dessert? The recipe given below will come to your rescue!

This creamy and delicious dessert is light and airy in texture and not excessively sweet. Try to use well-ripened sweet mangoes for the best result.F

or making desserts,I normally use non dairy whipping cream.

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This is easily available in hyper stores,can be stored in deep fridger for 6 months,scrape out as required and use.

Ingredients:

2 cups Whipping cream.

1 cup fresh/frozen Mango pulp.

1 cup chopped Mango.

1 tsp Gelatin,dissolved in 1 tbsp cold water.

Chocolate decorations  & edible confetti for garnishing.

2 tbsp powdered Sugar (Optional)

Method:

Refrigerate a bowl for 20 minutes.

Strain mango pulp through seive.

mangomousse5To get a smooth texture.

mangomousse10Check for sweetness,add little powdered sugar if required.

Once cold add cream to the bowl.

mangomousse11Using hand mixer,beat it till stiff peaks are formed.

mangomousse15In 1 tbsp water dissolve 1 tsp of gelatin,stir well till completely dissolved.

Add to the beaten cream,mix in mango pulp.

mangomousse16Mix well.

Now take two broad stemed glasses.

Add chopped mango pieces to it.

SAMSUNGNow top up with cream,mango pulp and gelatin mixture.

IMG_20200603_120114Keep in refrigerator for 5 hours.

Decorate with whipped cream, chocolate decorations and edible confetti serve chilled.

Can be set in big box also.

IMG_20200604_002222Can be set in small short glasses also.

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Happy Cooking

Sameera !!!

Matki (Moth Beans) chi Usal.

/ Sameera's Kitchen / Leave a comment

 

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Ingredients:

1 Cup sprouted Matki (Moth Beans).

1 tbsp Oil.

1.4 tsp Mustard seeds.

1/4 tsp Asafoetida.

1/4 cup chopped Onion.

1/2 tsp Chilli powder.

1/4 tsp Turmeric powder.

1/2 tsp Kala (Goda) Masala.

1/4 tsp Dhana Jeera powder.

Salt to taste.

1 tsp grated Jaggery.

1/4 tsp Tamarind pulp.

2 tbsp grated Coconut.

1 tbsp chopped Corriander leaves.

Method:

In a pan heat oil,add mustard seeds, asafoetida,and onions,saute for a minute.

Add sprouted matki.

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Add chilli powder,turmeric powder,dhana jeera powder,kala masala and salt,mix well.

Sprinkle little water,cover and cook for 5 mimutes.

Add grated jaggery and tamarind paste,mix well and cook for 2 more minutes.

Add grated coconut and chopped corriander leaves.Mix well.

Serve hot with chapati or bhakri.

Happy Cooking !!!

Sameera