Showing posts with label fry. Show all posts
Showing posts with label fry. Show all posts
Thursday, May 22, 2014
Thai Vegetable Stir Fry with Coriander Rice
Its Thai New Year or Songkran so "สุขสันต์วันสงกรานต์" (suk san wan songkran) — meaning "Happy Songkran Day"
Im a big fan of Tilda rice and use their brown rice on a regular basis. Emma at Wildcard, sent me a couple of packs of their Lime and Coriander Microwave Rice and a recipe to celebrate Thai New Year:
Thai Vegetable Stir Fry with Coriander Rice
Serves 4
Serves 4
Prep time: 10 minutes
Cook time: 10 minutes
2 x 250g packs Tilda Lime & Coriander rice
1 tbsp oil
250g mushrooms, halved
100g soya beans
175g baby corn, halved
1 red pepper, sliced into long strips
2 tbsp Thai Taste Thai green curry paste (60g)
2 pak choi, sliced (235g)
160ml can coconut cream
2 tsp Thai fish sauce
2 tsp toasted sesame seeds (opt)
My additions: 50g mangetout peas, chilli oil
Heat the oil in a large frying pan and fry the mushrooms, soya beans, corn and
pepper for 3-4 minutes. Add the curry paste and fry for 2-3 minutes. Stir in the
pak choi and fry for 2 minutes. Add the coconut cream and fish sauce, simmer
for 1-2 minutes.
Meanwhile, cook the rice according to the pack and garnish with the sesame
seeds if using. Serve with the vegetable stir fry.
Cooks tip
For a meat option, replace the mushrooms, soya beans and baby corn with
500g minced turkey.
For a meat option, replace the mushrooms, soya beans and baby corn with
500g minced turkey.
Like us on Facebook www.facebook.com/TildaRice and follow us on Twitter @Tildabasmati
 |
| Ingredients |
 | |||
| Scottish Chilli Oil |
It was a really tasty stir-fry and the rice was delicious, full of flavour and no artificial taste at all. Ideal if you are in a hurry or want something really flavourful without too much time in the kitchen.
The Songkran festival (Thai: สงกรานต์, Khmer: សង្រ្កាន្ត; from the Sanskrit word saṃkrānti,[1] or literally "astrological passage") is celebrated in Thailand as the traditional New Years Day from 13 to 15 April. It coincides with the New Year of many calendars of South and Southeast Asia.
The date of the festival was originally set by astrological calculation, but it is now fixed. If these days fall on a weekend, the missed days off are taken on the weekdays immediately following. Songkran falls in the hottest time of the year in Thailand, at the end of the dry season. Until 1888 the Thai New Year was the beginning of the year in Thailand; thereafter 1 April was used until 1940. 1 January is now the beginning of the year. The traditional Thai New Year has been a national holiday since then.
Songkran has traditionally been celebrated as the New Year for many centuries, and is believed to have been adapted from an Indian festival. It is now observed nationwide, even in the far south. However, the most famous Songkran celebrations are still in the northern city of Chiang Mai, where it continues for six days and even longer. It has also become a party for foreigners and an additional reason for many to visit Thailand for immersion in another culture. (source Wikipedia)
See what the Thai people get up to for their New Year celebrations:
Songkran festival: new year in Thailand and Myanmar marked with water fights
Many thanks to Emma at Wildcard and to Tilda for the rice.
This months Sweet Heat challenge at Vanilla Clouds and Lemon Drops is Spicy Thai Food, so Im entering this stir fry.
Friday, April 25, 2014
KEERAI PARUPPU PORIYAL GREENS STIR FRY WITH LENTILS
This is a stir-fry my mom makes regularly. She uses greens like amaranth or drumstick leaves. This is made as a side dish with rice and any spicy gravies, particularly seafood dishes. The best combination which I like the most is meen kuzmbu, fish fry, and this stir fry made with drumstick leaves. This is also comfort food for my sister and I. Sadly I don’t get drumstick leaves here, which is my favorite, but I did get a chance to taste many different ones like Swiss Chard, collard greens, turnip greens etc. I keep all of them in my freezer and this is very easy to make any side dishes with greens in just minutes. This time I have made this dish with collard greens. Collard greens have a slight bitter taste, so I have used one small tomato. This can be omitted if any other less bitter green like spinach is used.
INGREDIENTS:
1. Collard greens, 1 bunch.
2. Small onions, 2.
3. Tomato, 1.
4. Green chilies, 1-2.
5. Ginger-garlic paste, 1 teaspoon (optional).
6. Mung dhal or green gram, ¼ cup.
7. Mustard seeds, ½ teaspoon.
8. Cumin seeds, ½ teaspoon.
9. Salt as per taste.
PREPARATION:
Precook the dhal until they are cooked but the dhal is still whole and has a bite to it. This can be done either on stove top by cooking the dhal in a pot with enough water to immerse the dhal and cooked for 10-15 or microwave for 10 minutes. Wash the greens and chop it finely. Dice the onions and tomatoes and slit the green chilies into 2. Heat a pan with some oil. When the oil turns hot, add the mustard seeds and let it splutter. Then add the cumin seeds and fry for a few seconds. Now add the diced onions and sauté for a few minutes until the onions turn translucent. Then add the chopped tomatoes, chilies, ginger-garlic paste and keep sautéing until everything is well blended. Add some salt along with the chopped greens and dhal and mix everything well. Cook closed under low flame for 5-10 minutes until the greens are wilted and all the water is absorbed. Serve hot with rice.
A tablespoon of grated coconut can be added after switching off the stove. Even around ½ teaspoon of ground cumin seeds can be added in the end.
Sunday, April 6, 2014
Papaya stir fry papaya nu kachu Sambharo
Papaya nu kachu or sambharo is moastly served with any gathiya or as a side dish in Gujarati cuisine.
Ingredients:
1. 2 cup peeled, chopped or grated raw papaya
2. 4 green chillies, chopped
3. 1 tablespoon oil
4. 1/2 teaspoon mustard seeds
5. 1/4 teaspoon cumin seeds
6. 1/4 teaspoon asafetida
7. 1/4 teaspoon turmeric powder
8. 2 tablespoon gram flour
9. Salt to taste
10. 1 teaspoon lemon juice (optional)
Method:
1. Heat the oil in pan, add mustard and cumin seeds and asafetida.
2. When seeds being to cracking add chillies and sauté for 1 minute.
3. Now add papaya and salt mix well, cover the pan and cook on medium flame for 2 minutes.
4. Stir in between occasionally and cook covered on low flame until papaya is tender for approx 5 to 6 minutes.
5. Now add turmeric powder and gram flour and mix well and cook for 30 seconds.
6. Add lemon juice and mix well served with gathiya or as side dish with meal.
You may also like:
Tuesday, February 25, 2014
Chicken fry Dry chicken curry Andhra pradesh Style
Andhra Pradesh is one of the state in south India, the hot issue in this region is fight for separate state "Telangana". Considering fight of separate Telangana fight in AP, some readers have commented asking me to post on the name of Telangana Chicken Curry not Andhra. So, I have decided to neither post on Andhra/ Telangana Ill just post Andhra pradesh chicken fry. Few days back when I posted Chicken curry with coconut milk, Ramya requested me the recipe of Andhra chicken fry. Thank you Ramya for asking this delicious recipe. Im a vegetarian but my hubby is big fan of chicken. Every time Ill make chicken curry for him, this time I remembered Ramyas request and made this delicious dry curry for him, he just enjoyed it. The sesame seeds add extra flavor to this dish. Coming to recipe.
Ingredients:
Chicken----------------1/2KG
Whole garam masala spices- clove2, cardamom-2, cinnamon stick-1 inch)
Garlic minced-2 cloves
Sesame seeds-1/2tbsp
2 large onions chopped
Coconut milk-2 tbsp
chopped cilantro (Coriander/ Kothimera)---1 small bunch(20 springs)- washed and chopped
Cumin seeds--------1tbspCumin powder------1tbsp
Coriander powder--1tbsp
Garam masala------1/4tbsp
Dry coconut powder--2tbsp
Turmeric------------1/4tbsp
Salt-----------------To taste
Chili powder------1/2tbsp
Ingredients:
Chicken----------------1/2KG
Whole garam masala spices- clove2, cardamom-2, cinnamon stick-1 inch)
Garlic minced-2 cloves
Sesame seeds-1/2tbsp
2 large onions chopped
Coconut milk-2 tbsp
chopped cilantro (Coriander/ Kothimera)---1 small bunch(20 springs)- washed and chopped
Cumin seeds--------1tbspCumin powder------1tbsp
Coriander powder--1tbsp
Garam masala------1/4tbsp
Dry coconut powder--2tbsp
Turmeric------------1/4tbsp
Salt-----------------To taste
Chili powder------1/2tbsp
Yogurt/curd-100grams
Procedure:
1. Take chicken cut it into medium size cubes by removing extra fat and wash it.
2. Take a pan heat it add oil. Add whole garam masala spices and saute till they are done.
3. Add cumin seeds, after they splutter add onions and little bit of salt which aids to cook onions faster.
4. After the onions are half cooked add gingergarlic paste and turmeric and cook it until raw flavor of garlic
5. Add chicken & garlic and cook it untill 80% done by stirring it in constant intervals. Do not cover with lid. Let the water that are naturally present in chicken evaporate.
6. Add sesame seeds (nuvvulu),red chilli powder, cumin powder, coriander powder,Coconut milk, salt, dry coconut powder, curd and garam masala. Mix well and cook it under medium flame.9. After the curry is cooked garnish with ciliantro and serve it...goes well with bagara/ plain rice/chapati.
Hope you like my recipe. Plz come back again:)
Monday, February 17, 2014
Era Thokku Onion and Prawn fry
This an authenticate southindian spicy prawn recipe, its often done at my home, goes very well with Rice or Dosa.
Ingredients
Deveined Prawns/Shrimps-400gm
Onion big chopped-2
Tomato small chopped-1
Curry leaves powder-1tsp
Chilly powder-1 1/2tsp
Pepper powder-1tsp
Turmeric powder-1/2tsp
Coriander powder-1tsp
Salt to taste
Sesame Oil required
Method
Heat oil in a wok, when hot add onions, ginger-garlic paste and fry for while, once the raw smell of ginger-garlic leaves add the prawns. Cook until prawns turn pink, now add the tomatoes and other ingredients and fry for few more mins, add little water and cook until the mixture is dry and oil floats on top. Serve hot with Rice or Dosa.
Saturday, February 15, 2014
South Indian Vazhakai Varuval Raw Banana fry
Ingredients
Vazhakai/ Raw banana- 1 ( peel the skin and cut into thin slices)
Red chilli powder- 1 tsp
Turmeric powder- 1/4 tsp
Salt required
Water- 2 tsp
Oil required
Method
In a medium bowl add red chilli powder, turmeic powder, salt and 2 tsp water. Mix well to make smooth paste. To this mixture add the raw banana slices and mix well until the chilli paste is well coated on all the slices. Heat oil in a pan, when oil is hot add the raw banana slices and saute for few mins. Add less than 1/4 cup water to the cooking raw bananas, stir well, reduce heat and cook till the raw banana slices are tender. Increase heat and fry the slices until dry and crispy. Serve hot with steamed rice, sambar and rasam.
Tuesday, January 28, 2014
Brain fry Moollai poriyal
Very easy to cook item. Children will love this. Similar to egg. So cooked along with egg to increase the quantity. Little bit sweet in taste. So those who want it to be hot can add chili powder to the recipe. This is made just like scrambled egg.
Ingredients
Goat brain-1
Chopped onions-handful
Green chili -3 or chili powder-1 teaspoon
Eggs-2
Pepper powder-1 teaspoon
Procedure
Chop the onions and the chili. Break the eggs and beat it a little. Add the brain into the egg and mix it well. I always use my hand to smash the brain and mix it nicely into the egg so that it gets mixed well. Add the pepper powder also into this. In a kadai in one teaspoon of oil sauté the onions and the chili and once it is sauted, add the egg brain mix and stir continuously. The whole thing will turn like egg scramble. Those who want the fry to be hot can add little bit chili powder into the egg brain mix. Brain will get cooked fast. So the cooking time will just be 5 to 6 minutes in low fire.
Friday, January 24, 2014
crispy kakarikaya karela bitter gourd fry
Krrrispy!!!!!yummy karela is a very unique veggitable, some hate this for its bitter taste and some love it for the same taste. Ill fall in the second category. When I was in school I just hated its texture and taste, later my teacher told in a class about the health benefits of this vegge, from them I started having it. Now I like this a lot (of course I love all vegetables, this is my fav). I like every recipe made out of it, bajji/fry/curry/stuffed one. Just remember one thing to have a healthy food, "Bitter is healthy" (except poison! just kidding).
Ingredients:
Bitter gourd- De-seeded (you can keep seeds if you wish), sliced like a discs-4cups
Pea nut/palli powder-2ts
Chopped onions-1/4cup
Green chillies-2
chopped cilantro-2t.s
dry coconut powder -2ts
Coriander powder-1/2ts
cumin powder-1/4ts
Garlic cloves-2
Cumin seeds-1/2ts
Mustard seeds-1/2ts
Chana dal-1ts
Turmeric-Pinch
Roasted sesame seeds-1ts
Salt to taste
Chili powder-1/2t.s
Red chili-1
vegetable oil-2ts
Read More..
Ingredients:
Bitter gourd- De-seeded (you can keep seeds if you wish), sliced like a discs-4cups
Pea nut/palli powder-2ts
Chopped onions-1/4cup
Green chillies-2
chopped cilantro-2t.s
dry coconut powder -2ts
Coriander powder-1/2ts
cumin powder-1/4ts
Garlic cloves-2
Cumin seeds-1/2ts
Mustard seeds-1/2ts
Chana dal-1ts
Turmeric-Pinch
Roasted sesame seeds-1ts
Salt to taste
Chili powder-1/2t.s
Red chili-1
vegetable oil-2ts
Directions:
First take the bitter gourd pieces and marinate them with little salt and turmeric. Refrigerate this mixture for 10-20min.Heat 2ts of oil in a non stick pan and add cumin seeds + mustard seeds+ red chili + chana dal and wait until they splutter. Add onions and fry them till they are well cooked under medium flame. Now, add refrigerated bitter gourd pieces and fry them till they turn crispy. Now take coconut powder+cumin powder+coriander powder+ galic cloves+salt+red chili powder pea nut powder+ roasted sesame seeds in a mixie jar and just give a gentle stir so that all powders get well mixed. add this complete mixture to the pieces and fry for few more minutes under medium flame. Now the crispy spicy bitter gourd fry is ready to serve.
Hope you like my recipe.
First take the bitter gourd pieces and marinate them with little salt and turmeric. Refrigerate this mixture for 10-20min.Heat 2ts of oil in a non stick pan and add cumin seeds + mustard seeds+ red chili + chana dal and wait until they splutter. Add onions and fry them till they are well cooked under medium flame. Now, add refrigerated bitter gourd pieces and fry them till they turn crispy. Now take coconut powder+cumin powder+coriander powder+ galic cloves+salt+red chili powder pea nut powder+ roasted sesame seeds in a mixie jar and just give a gentle stir so that all powders get well mixed. add this complete mixture to the pieces and fry for few more minutes under medium flame. Now the crispy spicy bitter gourd fry is ready to serve.
Hope you like my recipe.
Tuesday, January 21, 2014
Chettinad Mutton Fry Aatu kari varuval
 |
| Chettinad Mutton Fry Ingredients |
Mutton pieces- 1 kg
Onion large( sliced)- 3 nos
Ginger and Garlic paste- 2 tbsp
Turmeric powder- 1/4 tsp
Lemon juice- 1 tbsp
Salt to taste
Water- 1 cup.
For Tempering
Oil- 5 tbsp
Fennel seeds/ Sombu- 1 tsp
Curry leaves- few sprigs
Whole Dry Red Chilli- 6 nos
Whole small Garlic Cloves- 6 nos
For Masala Powder
( Dry roast and grind below ingredients to fine powder)
Cinnamon- 1"
Cloves- 2 nos
Cardamom- 1 no
Corriander Seeds- 2 tbsp
Fennel seeds/ Sombu- 1tbsp
Cumin seeds/ Jeera seeds- 1 tsp
Pepper Corns- 1 tsp
Whole Dry Red Chilli- 6 nos
 |
| Chettinad Aatu kari Varuval Method |
Clean and wash the mutton pieces. Marinaded mutton pieces with turmeric powder, ginger and garlic paste and lemon juice for 20 mins.
In a pressure pan or pressure cooker add the marinated mutton pieces, onions, freshly ground masala powder and water.
Cover pan with lid and pressure cook the mutton pieces for 20 mins until soft and tender.
Heat oil in a small pan, when oil is hot add the fennel seeds, curry leaves, whole red chillis and whole garlic clove, saute until garlic turns light brown.
Once the pressure is released from the cooker, remove the lid, there will be some amount of gravy along with mutton pieces.
Add the sauteed tempering to the cooked mutton pieces.
Season the mutton with required salt and return the cooker to heat.
Fry the mutton pieces until the gravy of the mutton are fully absorbed and mutton pieces are semi dry.
Serve hot Chettinad Mutton Fry with steamed rice, Chapati or with Idli, Dosa.
Thursday, January 16, 2014
Fry keema
Fry keema
Ingredients
- Mince ½ kg
- Onion 1 large chopped
- Ginger garlic 1 tbsp
- Coriander leaves chopped 2 tbsp
- Tomatoes 2 chopperized
- Chili powder 1 tbsp
- Turmeric ½ tsp
- Roasted and crushed cumin 1 tsp
- Roasted and crushed coriander 1 tsp
- Allspice 1 tsp
Method
- Heat oil fry onion light golden, add in ginger garlic paste, fry well add mince with salt, add ½ cup water, cover and cook till mince ½ done, then open and add chopperized tomatoes with all the remaining seasonings, cover and cook till mince tender, lastly add allspice, chopped green chilies, coriander leaves, ginger julienne.
Subscribe to:
Posts (Atom)