Recipe of the day

sadhuji

you can add groundnuts - dry fry the nuts in a frying pan, break them into smaller pieces, blow out the skin and add the broken pieces of groundnuts into the khichdi. it will taste still better.

__________________
mooning over a moon journey

PRIYA

Thanks for the great sabudana recipes guys..........I'm gonna have a blast!!

__________________
Happiness is for those who cry, those who hurt, those who have searched and those who have tried. For only they can appreciate the importance of people who have touched their lives. (Anon.)

TerryM

Chicken Jalfraizi

1 Kilo Boneless chicken meat
4 medium sized onions chopped
4 tomatoes chopped
2 onions cut into thick slices
2 tomatoes cut into broad slices
1 capsicum cut into slices (the yellow variety can also be used)
1 tsp. garlic paste
1 tsp. ginger paste
¼ tsp. ground garam masala
¼ tsp. haldi powder (also known as tumeric )
½ tsp. dhuniya powder (ground up cilantro / coriander seeds)
Salt according to taste
3-4 tbs. oil

Sauté the chopped onions in the oil till transparent. Add the garlic, ginger, haldi,
dhuniya and chopped tomatoes. Cover and simmer to allow the tomatoes to soften.
Add the chicken and cook for another 10 minutes or until the chicken is slightly tender.
Add the salt. Take a few teaspoons of oil from this chicken into a separate frying pan.
Heat and add the sliced onion, capsicum, sliced tomatos, and garam masala.
Sauté this for a while till the vegetables soften lightly. To this frying pan add the cooked chicken. Mix and allow cooking for another 2-3 minutes. Serve with rice.

__________________
If you can't stand the heat ...don't come near me...

TerryM

Spicy southern indian chicken

5 tablespoons Vegetable Oil
1/4 teaspoon turmeric
1.25cm piece of fresh root ginger, grated
1 teaspoon cumin seeds
1 large onion, chopped
300g pack Chicken Breast Fillets, diced
6-8 large green chillies, deseeded
2 tomatoes, chopped
1 tablespoon tomato purée
1 tablespoon ground coriander
Salt and freshly ground black pepper
Juice of 1/2 lemon
1 tablespoon chopped fresh Coriander leaves

Heat the oil in a frying pan, add the turmeric, ginger and cumin seeds and fry for
a few seconds to release their flavours. Add the 10 minutes until softened.
Add the chicken, turn in the spices, then stir-fry over a moderate heat for a few
minutes until browned.


Chop most of the chillies and add to the pan with the tomatoes, tomato purée
and just enough water to cover. Bring to the boil, reduce the heat, cover, and
simmer for 10-15 minutes until tender, stirring occasionally. Remove the lid 5
minutes before the end of cooking and add the ground coriander and seasoning.
Stir in the lemon juice. Slice the remaining.

Starrynite

How about something that goes with the rains?
Hot ginger tea with a plateful of onion-bhajjis.

Do you want the recipe for ginger tea ?

Onion-bhajjis -
Take 4 onions.
Cut them into long slices.
Put 1 tsp of salt, 2 green chillies chopped. A pinch of turmeric and 1 cup of gram flour.
Mix all these and let it set a little...it should have sticky consistency.
Heat enough oil in a pan for deep frying.
Take small chunks of this sticky batter and deep fry.
Serve this with tomato ketchup and ginger tea...
Prerequisite is that, it should be pouring outside your window…(smile)

__________________
"Why not" is a slogan for an interesting life.

PRIYA

[quote=rangss]Sago vadas:
http://festivals.iloveindia.com/navratri/saboodana-vadaa.html[/QUOTE]

I actually tried the sabudana vadas last night and they were terrific!!! Thank you!!! I haven't tried the upma yet, but certainly aim to.

Sadhuji - the peanut chutney is lovely and your recipe also came out fine Guess I'm well on my way

sadhuji

[quote=lanismac]while on the subject of sabudana, how would you like a sweet dish of this? my wife calls it 'sabudana payas'.

well, here goes - take a fistfull of sabudana and soak overnight. next morning, take one litre of milk, boil it down to half, sweeten it with sugar, add the fluffy sabudana to the boiling milk, keep stirring to prevent sticking to the sides of the vessel. remove from heat, allow to cool, add garnishings of cardamom powder, kish-mish, and whatever else you may like. pour into smaller bowls, cool in refrigerator and serve.

should taste heavenly.

rangss

Sabudana Kheer (or payas) is an ultimate delight. I do not need the cashews or Kish-mish (raisins)...just the cardomom powder would do.

Al that gooey thic kheer...hot or cold...tastes great anyway!

__________________
...and I took the road less travelled.

PRIYA

Kheer is one of my favourites - also seeru - Jus' talking about all this makes me hungry - If we don't have power outages I will definitely try your kheer recipe tomorrow (gotta do the soaking tonite )

mira4bai4

Years ago my Mum used to make baked Sago and baked Tapioca, kind of went like put Sago or Tapioca in an oven dish pour milk over add a teaspoon of butter a sprinkle of nutmeg on top and bake at a low heat. The Sago etc absorbs milk and expands and the baking makes a skin on top with the nutmeg flavour, smells good and tastes excellent though I have not had it for about 20 years now. Can also be done in smaller individual bowls. Put some cream on when serving and you will be quite happy.

mira4bai4

Now this is spooky, in a post recently on Nirvana I mentioned a triple chocolate mudcake, well just now via email I received from a friend who follows the same teachings as me and as far as I know does not visit IndiaMike a recipe for ...........

UNBELEIVABLE CHOCOLATE MUD CAKE


1. 3 cups of plain flour

2. 1 teaspoon baking soda

3. 1 teaspoon bi-carb of soda

4. 2/3 cup of cocoa

5. 2 cups of caster sugar

6. 2/3 cup of canola oil (not olive oil because of taste)

7. 2 teaspoon vanilla essence

8. 2 dessertspoons of malt vinegar

9. 2 cups of cold water



METHOD Mix together dry ingredients. Mix wet ingredients, then combine with dry ingredients. Bake 45 minutes – 1 hour, in a pre-heated oven at 200 degrees C.

Makes quite a big cake.

PRIYA

Are semolina and couscous one of the same?

mira4bai4

Are semolina and couscous one of the same?
Not quite, semolina is used for making sweet dishes and couscous for savoury but I am sure there are variants. Semolina is the fine grains left after milling flour, used in puddings and pasta, I just looked up the dictionary thesaurus widget in Tiger, so couscious is a type of North African semolina in granules made from crushed durum wheat. A spicy dish made by steaming or soaking such granules and adding meat, vegetables, or fruit. good old (new) widget.

iwanttogoback

have cooked this the last two weekends and last night served it to friends. it went down really well (although i would suggest not using whole baby octopus, they looked a little disturbing!) tastes even better after a day or two.

3 tblspn oil
2 medium onions, cut into half rings
garlic to taste
1 tin of tomatoes, chopped
2 tblspns Rechad spicy paste (recipe follows)
450g cleaned squid, octopus - cut into manageable strips
2 tblspn lemon juice (or 1 tblsp tamarind paste if you can get it)
salt to taste
450ml water

heat the oil and fry the onions until golden.
add the garlic and fry until onion just begins to brown.
add tomato and cook until they are soft.
add rechad spicy paste and cook for one minute.
add the water, bring to the boil and then reduce to a simmer. simmer until sauce is reduced by half.
add the squid and lemon juice or tamarind paste.
stir and cook a few minutes until squid has turned white.

i served it with black pepper rice and ginger cabbage with peas. yum, yum.

rechad spicy paste

30gm dried red chillies
1-2 tsp cumin seeds
2.5 cm cinnamon stick
1 tsp cardamom pods
1 tsp cloves
1 tblspn black peppercorns
2 tblsp red paprika
1 tblspn oil
1 onion, peeled and roughly cut
1/2 head garlick, peeled and roughly cut
2 5cm pieces of fresh ginger, peeled and coarsely chopped
1 tsp salt
100 ml cider vinegar

put chillies, cumin seeds, cinnamon, cardamom pods, cloves and peppercorns into a grinder and grind to powder.
put into the container of an electric blender and add paprika.
heat the oil over medium-high heat.
when hot add onion, garlic and ginger. cook, stirring until onion is soft.
empty into blender, add salt and vinegar and blend thoroughly.

much thanks to madhur jaffrey

DeeUK

Hi all, this is a long shot and I don't know whether any of you will be able to help me but here goes:

About 20 years ago I went to a schoolfriends house and her mum had left her tea out for her. She let me try some and it was the best thing I had ever tasted and nothing has ever come close to it since!! The only thing I can do is try to describe it(yes, I still remember ) as I don't even know what it was called??
Ok, It was made with lamb/mutton and the meat was in like a transparent broth type gravy and you could see all the spices settling at the bottom. It was very hot but very tasty too, it didn't have any tomatoes or yoghurt etc , it just seemed like it was just meat(very tender) and the watery gravy. I don't know which part of India her mum was from so I know I'm not giving you all a lot to go on and will understand if you have no idea what i'm talking about but I can only hope
Dee