From my friend Prabha, of the varied talents :)
Ingredients
200gms boneless chicken cut into thin juliennes or bite sized pieces. They cook fast.
Marinade - garlic (3-4 cloves) crushed, salt to taste, Green chilly (1 -2) crushed, lime juice (half), one egg beaten, 2-3 tsp of cornflour or maida.
Method
Marinate the chicken pieces with all of the above ingredients and ensure it is marinated for at least 30 to 60 mins.
Heat oil in a Wok or Kadai. 2 tbsp
When oil is hot, drop in pieces of the chicken in small batches and quickly toss them in the oil. You will see the chicken turning white and will be done in a matter of 2 mins. Remove them and drain excess oil.
Repeat with the other chicken pieces.
Note: you are not exactly deep frying them just stir frying them in a little bit of more oil :). This will ensure that the chicken is soft in the inside and crisp on the outside.
Variation in the marinade (lemon juice, egg and flour will always remain) - add soya sauce, or Barbeque sauce. or go the indian chicken 65 way add all these masalas (ginger -garlic paste, tandoori chicken masala powder, corriander, cumin, red chilly, and turmeric powder, pepper).
You can just eat it as a snack, as a side dish or wrap it in chappathis with left over vegetables and sliced onions and pudina chutney for yummy home-made katti rolls.
Wednesday, September 16, 2009
Sunday, September 6, 2009
Pasta with Raw Fresh Tomato Sauce
Salsa di Pomodoro Cruda – Raw Fresh Tomato Sauce – serves 4
Ripe Tomatoes – 4 large chopped into small cubes with juices and skin
Garlic – 4 or 5 medium cloves chopped extra fine
Basil – two large handfuls of basil leaves, no stems, chopped VERY fine
Olive Oil – 8 tablespoons of Extra Virgin, preferably a nice dark green oil
Sea Salt – 1 tablespoon or to taste
Black Pepper – 1 to 2 tablespoon extra coarsely ground
Pecorino Romano Cheese – 8 heaping tablespoons, grated
Spaghetti or Macaroni – 1 lb.
Mix all of these (except for the pasta, naturally – just checking to see if you’re paying attention) into a large high sided bowl and allow them to marinate while you cook your pasta.
Stir the mixture well so that the tomatoes begin to macerate and watch to see if it thickens. If it doesn’t, add a bit more olive oil at a time until it does. A shallow dish will not do for this.
Cook your pasta until it is extra firm in well salted water. The second it is done, drain it well, and throw it into the raw tomato mixture and stir or toss like you would a salad, making sure every bit of pasta is covered with the mixture.
From here - http://thepastachannel.com/mediterranean-diet/
Ripe Tomatoes – 4 large chopped into small cubes with juices and skin
Garlic – 4 or 5 medium cloves chopped extra fine
Basil – two large handfuls of basil leaves, no stems, chopped VERY fine
Olive Oil – 8 tablespoons of Extra Virgin, preferably a nice dark green oil
Sea Salt – 1 tablespoon or to taste
Black Pepper – 1 to 2 tablespoon extra coarsely ground
Pecorino Romano Cheese – 8 heaping tablespoons, grated
Spaghetti or Macaroni – 1 lb.
Mix all of these (except for the pasta, naturally – just checking to see if you’re paying attention) into a large high sided bowl and allow them to marinate while you cook your pasta.
Stir the mixture well so that the tomatoes begin to macerate and watch to see if it thickens. If it doesn’t, add a bit more olive oil at a time until it does. A shallow dish will not do for this.
Cook your pasta until it is extra firm in well salted water. The second it is done, drain it well, and throw it into the raw tomato mixture and stir or toss like you would a salad, making sure every bit of pasta is covered with the mixture.
From here - http://thepastachannel.com/mediterranean-diet/
Fish Fry Masala
This masala paste is simple, and results in great fish fry! Tried and tested.
Garlic
Curry leaves
Red chilly powder
Coriander powder, a little
Turmeric
Salt
Lemon juice
Grind all these to make the paste. I used to use tamarind earlier, but lime gives a better taste. Proportions? Garlic and Curry leaves the max, and the others a lesser quantity.
Apply on fish and keep for a few hours for the best results.
Garlic
Curry leaves
Red chilly powder
Coriander powder, a little
Turmeric
Salt
Lemon juice
Grind all these to make the paste. I used to use tamarind earlier, but lime gives a better taste. Proportions? Garlic and Curry leaves the max, and the others a lesser quantity.
Apply on fish and keep for a few hours for the best results.
Saturday, August 29, 2009
Greek Salad
Forgot where I found this.
Ingredients
. Cos Lettuce/Iceberg Lettuce. 300 gms. Tear into small pieces
. Tomatoes: 200 gms. Cut into eight wedges
. Cucumber: 1- deseeded, cut into small cubes
. Small red onions: 2
. Black Olives: 40 gms - Pitted and halved
. Feta Cheese - 80 gms- CrumbledCan also use soya chunks instead
For the dressing
. Extra Virgin Olive oil - 60 ml
. Dijon Mustard - 15 gms
. Fresh lemon juice - 25 ml
. Seasoning - as required
Method
. Mix lettuce, tomatoes, cucumber, red onions and black olives
. To make the dressing, whisk together the mustard, olive oil, lemon juice and then season it with salt and pepper.
. Pour the dressing over the salad
. Toss gently until ingredients are coated with dressing, serve soon.
Goan Red Masala - for Shrimp and Fish and Chicken
From Christabel/Sundari:
This masala can be made in bulk and stored away. It's a typical Goan red masala. Apply it as a marinade to fish or shrimp as needed and fry. Can also be used with chicken but then you need to add some garam masala as well.
Red chilli powder - 8 tsp if using Catch brand or 10 tsp if using Kashmiri
Jeera powder - 1 tsp
Pepper powder - 3/4 tsp
Haldi - 1 tsp
Salt 1 tsp
Ginger Garlic paste - 1 tsp
Mix the above with malt vinegar (as much as is required to make a thick paste that can be rubbed over the fish or shrimp). Marinate the seafood for minimum 30 mins and fry.
Fish Cutlets
From Christabel/Sundari:
Makes about 12 cutlets.
Fish - 400 grams. Boil this in 1/2 tsp salt + 3 tsp vinegar + 1/4 cup water for about 7 mins (till it cooks and becomes whitish). Mash this and keep aside.
Heat oil and fry the following till soft (don't cook too much)
1/4 cup finely chopped onion + 1 heaped tsp of finely chopped green chilli + 1 heaped tsp of finely chopped ginger + 2 heaped tsp of finely chopped garlic. Add in mashed fish and some freshly chopped coriander. Beat an egg and add to this along with one slice of bread broken up. Mix all this together. Make into balls. Roll each ball in breadcrmbs and flatten. Fry in oil.
Variations:
1. You can use half quantity boiled potato and only half the amount of fish to make it more balanced and get your dose of veggies and carbs
2. You can also experiment with brinjal instead of potato. Its innovative but not always appealing to all palates!!
Makes about 12 cutlets.
Fish - 400 grams. Boil this in 1/2 tsp salt + 3 tsp vinegar + 1/4 cup water for about 7 mins (till it cooks and becomes whitish). Mash this and keep aside.
Heat oil and fry the following till soft (don't cook too much)
1/4 cup finely chopped onion + 1 heaped tsp of finely chopped green chilli + 1 heaped tsp of finely chopped ginger + 2 heaped tsp of finely chopped garlic. Add in mashed fish and some freshly chopped coriander. Beat an egg and add to this along with one slice of bread broken up. Mix all this together. Make into balls. Roll each ball in breadcrmbs and flatten. Fry in oil.
Variations:
1. You can use half quantity boiled potato and only half the amount of fish to make it more balanced and get your dose of veggies and carbs
2. You can also experiment with brinjal instead of potato. Its innovative but not always appealing to all palates!!
Potato palya + Lime rice/Tomato rice
A combo meal from Christabel/Sundari :)
Karipatta=Curry Leaf
Haldi=Turmeric powder
Potato Palya
Heat oil and throw in some mustard seeds + karipatta + 1 clove garlic chopped. When they (mustard seeds) begin to crackle throw in fine chopped onions and green chillies and fry till well-cooked. Add very little tomato and cook well till onions start browning and tomato is well cooked. Add the chopped potato a dash of haldi + salt and a little bit of water (to provide steam for potatoes to cook in but not so much as to make a curry!!). Cover and let it cook for 15 mins to 30 mins depending on how much potato you got in there. Add green coriander at the end and mix well.
Lime Rice
Heat oil. Add mustard seeds and when they crackle add karipatta + onions + green chillies + jeera seeds. Fry till onions are brown. Add a dash of haldi + juice of half a lime + green coriander leaves + salt. Fry for a few seconds. Now add cooked white rice and mix well. Can add more lime if needed and some roasted peanuts (optional).
Tomato Rice
Fry onion and green chillies. Add tomatoes + chilli powder + haldi + karipatta (Curry leaf). Cook these well. Then add raw rice and enough water and cook. Can add a dash of butter for added flavour.
Karipatta=Curry Leaf
Haldi=Turmeric powder
Potato Palya
Heat oil and throw in some mustard seeds + karipatta + 1 clove garlic chopped. When they (mustard seeds) begin to crackle throw in fine chopped onions and green chillies and fry till well-cooked. Add very little tomato and cook well till onions start browning and tomato is well cooked. Add the chopped potato a dash of haldi + salt and a little bit of water (to provide steam for potatoes to cook in but not so much as to make a curry!!). Cover and let it cook for 15 mins to 30 mins depending on how much potato you got in there. Add green coriander at the end and mix well.
Lime Rice
Heat oil. Add mustard seeds and when they crackle add karipatta + onions + green chillies + jeera seeds. Fry till onions are brown. Add a dash of haldi + juice of half a lime + green coriander leaves + salt. Fry for a few seconds. Now add cooked white rice and mix well. Can add more lime if needed and some roasted peanuts (optional).
Tomato Rice
Fry onion and green chillies. Add tomatoes + chilli powder + haldi + karipatta (Curry leaf). Cook these well. Then add raw rice and enough water and cook. Can add a dash of butter for added flavour.
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