Ingredients
cocunut 1 grated
green chilly 5
medium onion 4
cocunut oil 1 tbsp
mustard seeds 1/2 tsp
Curd 1 tbsp
Red chilli 1
curry leaves 2 sprigs
ginger small piece
water 3 cup
salt to taste
Method of preparation
Grind grated coconut,green chillies,onions,ginger and salt in a mixie to make a fine paste by adding water.
Heat oil in a pan.Poppy the mustard seeds.Then add red chilly and curry leaves respectively.Then pour grinded
mixture into it .
Serves 10
Embark on a culinary journey through Kerala's vibrant flavors and beyond, mastering the art of home cooking with popular Indian dishes along the way. This blog is your one-stop shop for exotic spices, comforting curries, and delightful dishes that will tantalize your taste buds and impress your loved ones.
Tuesday, March 06, 2007
Thursday, March 01, 2007
Turkey Tortilla Soup - western style recipe
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
12 Oz. Turkey breast --cut in 1-inch cubes
1 Tbsp. Olive oil
2 Large Onions
1 Can Diced green chilies (4-oz.) --drained
1 Tsp. Chili powder
1 Tsp. Cumin, ground
1 Large Garlic clove, minced
1/2 Tsp. Oregano, dried and crumbled
1/4 tsp. Cayenne pepper
6 Cups Chicken stock or broth
16 Oz Plum tomatoes, diced coarsely
(juices reserved)
1 Cup Frozen corn kernels --thawed
1/2 Cup Cilantro, freshly chopped
1/3 Cup Parsley
Salt & Pepper
Baked tortilla chips
In large saucepan, heat oil over medium-high heat. Sauté onion until
translucent. Add in chilies, chili powder, cumin, garlic, oregano, and
cayenne pepper and stir for 1 minute. Add stock, tomato and tomato juices,
bringing mixture to a near boil. Add turkey and simmer for 3 to 5 minutes,
until turkey is cooked through. Mix in corn and cilantro, simmer 1 minute.
Salt and pepper to taste.
Serve with chips (borken in large pieces) sprinkled liberally over soup.
1 Tbsp. Olive oil
2 Large Onions
1 Can Diced green chilies (4-oz.) --drained
1 Tsp. Chili powder
1 Tsp. Cumin, ground
1 Large Garlic clove, minced
1/2 Tsp. Oregano, dried and crumbled
1/4 tsp. Cayenne pepper
6 Cups Chicken stock or broth
16 Oz Plum tomatoes, diced coarsely
(juices reserved)
1 Cup Frozen corn kernels --thawed
1/2 Cup Cilantro, freshly chopped
1/3 Cup Parsley
Salt & Pepper
Baked tortilla chips
In large saucepan, heat oil over medium-high heat. Sauté onion until
translucent. Add in chilies, chili powder, cumin, garlic, oregano, and
cayenne pepper and stir for 1 minute. Add stock, tomato and tomato juices,
bringing mixture to a near boil. Add turkey and simmer for 3 to 5 minutes,
until turkey is cooked through. Mix in corn and cilantro, simmer 1 minute.
Salt and pepper to taste.
Serve with chips (borken in large pieces) sprinkled liberally over soup.
Wednesday, February 28, 2007
Chicken Quesedilla -Recipe
Ingredients:
• 6 skinless, boneless chicken breast halves
• 2 cans cheddar cheese soup
• 1 jar salsa
• 1 package flour tortillas
Method:
Cook chicken until no pink remains; cut into pieces.
Mix chicken with the soup and salsa.
Spoon mixture onto tortillas.
Place seam side down in greased baking dish and
bake for 10 to 15 minutes at 350 degrees until heated through.
Serve warm.
Turkey Tortilla Soup-Recipe Mexican style
Ingredients:
• 1 c. chopped onion
• 1 t. olive oil
• 1 (4-oz.) can chopped green chilies
• 1 envelope taco seasoning mix
• 1 (16-oz) can tomatoes, crushed
• 6 c. turkey broth or reduced-sodium chicken bouillon
• 1 (10-oz.) pkg. frozen corn
• 2 c. chopped cooked turkey
• 1/3 c. chopped fresh cilantro
• 8 oz. unsalted tortilla chips, broken
• 1 c. shredded Monterey Jack cheese
Method:
In a 5-quart saucepan saute onion in olive oil for
3-4 minutes or until tender.
Stir in chilies and taco seasoning. Cook for one minute.
Add tomatoes. Stir in turkey broth. Bring to a boil.
Add corn and turkey. Reduce heat to low.
Simmer for five minutes. Stir in cilantro.
Ladle into soup bowls. Top with tortilla chips and cheese.
Upside Down Pizza
INGREDIENTS:
* 1tb Sausage
* Diced pepperoni
* 1 can olives
* 15 oz spagetti sauce
* 8 oz mozerella
* 1/4 cup parmesan
*
*
POPOVER BATTER:
*
* 2 Eggs
* 1 cup Flour
* 1 cup Milk
* 1 tb oil
* 1/4 tsp salt
METHOD::
Brown meat in skillet. Add pepperoni and olives.
Add spaghetti sauce and simmer.
Pour into 9x9 baking dish and top with mozerella.
Mix eggs, milk, oil, and salt. Incorporate flour.
Pour popover batter over sausage mixture.
Sprinkle with parmesan. Bake at 425 degrees for 25-30 min.
* 1tb Sausage
* Diced pepperoni
* 1 can olives
* 15 oz spagetti sauce
* 8 oz mozerella
* 1/4 cup parmesan
*
*
POPOVER BATTER:
*
* 2 Eggs
* 1 cup Flour
* 1 cup Milk
* 1 tb oil
* 1/4 tsp salt
METHOD::
Brown meat in skillet. Add pepperoni and olives.
Add spaghetti sauce and simmer.
Pour into 9x9 baking dish and top with mozerella.
Mix eggs, milk, oil, and salt. Incorporate flour.
Pour popover batter over sausage mixture.
Sprinkle with parmesan. Bake at 425 degrees for 25-30 min.
Saturday, February 17, 2007
Beef with Snow Peas - Recipe
Try this with fried rice!
Serving: 3
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
INGREDIENTS:
# 1 sliced lb. flank steak
# 2 tbsp dark soy sauce
# 1 tbsp dry sherry
# 1 tbsp cornstarch
# 1 tsp sugar
# 3 tbsp corn, peanut or canola oil
# 2 unpeeled, 1 x 1/8 inch slices ginger root
# 1/4 lb snow peas, ends snapped off and strings removed
# 1 (1 scant cup) 8 oz can sliced water chestnuts
DIRECTIONS:
1. Place the beef in a bowl, stir in the soy sauce, sherry, cornstarch and sugar, and mix well. Set aside.
2. Pour the oil into a wok or stir-fry pan and place over high heat.
3. Add the gingerroot and stir around the pan until the oil is hot; the gingerroot will sizzle.
4. Stir up the beef again and pour it into the hot oil. Stir constantly for about 2 minutes. If the meat sticks to the pan, add a few tablespoons of broth or water, a little at a time. Do not add more than 1/4 cup.
5. Add the snow peas and water chestnuts and continue stirring for about 1 minute, or until the snow peas are tender-crisp.
6. Transfer to a platter and remove and discard the gingerroot, if desired. Serve immediately.
Serving: 3
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
INGREDIENTS:
# 1 sliced lb. flank steak
# 2 tbsp dark soy sauce
# 1 tbsp dry sherry
# 1 tbsp cornstarch
# 1 tsp sugar
# 3 tbsp corn, peanut or canola oil
# 2 unpeeled, 1 x 1/8 inch slices ginger root
# 1/4 lb snow peas, ends snapped off and strings removed
# 1 (1 scant cup) 8 oz can sliced water chestnuts
DIRECTIONS:
1. Place the beef in a bowl, stir in the soy sauce, sherry, cornstarch and sugar, and mix well. Set aside.
2. Pour the oil into a wok or stir-fry pan and place over high heat.
3. Add the gingerroot and stir around the pan until the oil is hot; the gingerroot will sizzle.
4. Stir up the beef again and pour it into the hot oil. Stir constantly for about 2 minutes. If the meat sticks to the pan, add a few tablespoons of broth or water, a little at a time. Do not add more than 1/4 cup.
5. Add the snow peas and water chestnuts and continue stirring for about 1 minute, or until the snow peas are tender-crisp.
6. Transfer to a platter and remove and discard the gingerroot, if desired. Serve immediately.
Stir-Fried Steak Strips with Red Peppers and Cashews-- Recipe
In this simple stir-fry, the only remotely time-consuming step is marinating the steak, and you can do that the night before. At the end of cooking, the marinade is then transformed into a rich and delicious sauce. Serve the dish over hot cooked rice or noodles.
Servings: 4
Ingredients:
* 1 pound boneless steak
* 3 tablespoons light soy sauce
* 1 1/2 tablespoons mirin
* 1 tablespoon balsamic vinegar
* 2 tablespoons fresh ginger, finely chopped
* 1 tablespoon vegetable oil
* 2 cloves garlic, finely chopped
* 1 large red bell pepper, cut into thin strips
* 6 scallions, cut into 2-inch pieces
* 1 cup unsalted cashews
* 1 1/2 tablespoons hoisin sauce
* 1/4 cup water
Directions:
Cut the steak into thin slices, trimming any excess fat. Place the meat in a bowl and cover with the soy sauce, mirin, vinegar and 1 tablespoon of the ginger. Toss to make sure the meat is covered on both sides. Cover and let marinate for at least 30 minutes or refrigerate for up to 24 hours.
Remove the steak from the marinade, reserving the marinade.
In a wok or large skillet, heat half of the oil over high heat. Add half of the garlic, half of the remaining ginger and all of the steak strips. Cook, stirring constantly, for about 5 minutes. Remove the meat with a slotted spoon and set aside.
Put the remaining oil into the wok. Add the bell pepper, scallions and remaining garlic and cook, stirring frequently, for about 4 minutes. Return the steak strips to the wok and cook another 2 to 3 minutes, or until the meat is cooked through and the vegetables are tender. Add the cashews during the last minute of cooking. Remove the mixture to a serving platter.
Add the hoisin sauce to the hot wok and stir in the reserved marinade and water, stirring well to create a smooth sauce. Let simmer for about 3 minutes, or until thickened. Spoon the sauce over the meat and vegetables and serve immediately.
Servings: 4
Ingredients:
* 1 pound boneless steak
* 3 tablespoons light soy sauce
* 1 1/2 tablespoons mirin
* 1 tablespoon balsamic vinegar
* 2 tablespoons fresh ginger, finely chopped
* 1 tablespoon vegetable oil
* 2 cloves garlic, finely chopped
* 1 large red bell pepper, cut into thin strips
* 6 scallions, cut into 2-inch pieces
* 1 cup unsalted cashews
* 1 1/2 tablespoons hoisin sauce
* 1/4 cup water
Directions:
Cut the steak into thin slices, trimming any excess fat. Place the meat in a bowl and cover with the soy sauce, mirin, vinegar and 1 tablespoon of the ginger. Toss to make sure the meat is covered on both sides. Cover and let marinate for at least 30 minutes or refrigerate for up to 24 hours.
Remove the steak from the marinade, reserving the marinade.
In a wok or large skillet, heat half of the oil over high heat. Add half of the garlic, half of the remaining ginger and all of the steak strips. Cook, stirring constantly, for about 5 minutes. Remove the meat with a slotted spoon and set aside.
Put the remaining oil into the wok. Add the bell pepper, scallions and remaining garlic and cook, stirring frequently, for about 4 minutes. Return the steak strips to the wok and cook another 2 to 3 minutes, or until the meat is cooked through and the vegetables are tender. Add the cashews during the last minute of cooking. Remove the mixture to a serving platter.
Add the hoisin sauce to the hot wok and stir in the reserved marinade and water, stirring well to create a smooth sauce. Let simmer for about 3 minutes, or until thickened. Spoon the sauce over the meat and vegetables and serve immediately.
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