Monday, April 23, 2012

Kothamalli/Cilantro Rice

Mixed variety rice has always been one of my favorites..I used to exchange my lunch sometimes with one of my buddies in college and her mom makes the best variety rice I've ever tasted! Today my trial was with cilantro as I got a bunch of it from Devon Street over the weekend.

2 cups Basmati Rice
3 cups Water
2 medium Onions
2 Cinnamon sticks
4 Cloves
2 Star Anise
2 Bay leaves
1/2 Tbsp Coriander powder
1 tsp Turmeric powder
2 Tbsp Lemon juice
2 Tbsps Ghee
2 Tbsp Oil

To Grind:
2 cups Cilantro, packed
4 Cashews
8 Green Chillies
1 Tbsp Ginger Garlic Paste
1/4 cup Coconut, shredded

  1. Soak the rice in water for 20-30 minutes. 
  2. Grind everything from the "To Grind" list into a fine paste without adding much water. You may add a few drops if needed. 
  3. Heat oil with ghee in a pressure cooker. Add cinnamon, cloves, anise, bay leaves and saute for a min.
  4. Add onions and saute until slightly golden. Add turmeric powder, corriander powder, the ground paste, salt and lemon juice and saute for 3-4 mins. 
  5. Add 3 cups of water and bring it to a boil.  Now add the soaked rice and cover and pressure cook for a whistle in medium flame.  
  6. Reduce the flame to low and let it cook for about 8-10 minutes and switch off.  Once the pressure goes off, remove the lid and mix gently without breaking the rice. 
Serve with raitha..

Sunday, April 8, 2012

Ginger Okra (or Fish) Masala

This is quick ginger based dish which can be a perfect side dish for Chappati or any rice dish. You can substitue okra with fish

Okra - 1 lb or Fish (Tilapia)-1 lb
Onion - 1 large half
Ginger - 1 cup of grated or sliced or small cut
Cilantro - 1 bunch
Cumin seeds - 2 tbsp
Chilli powder - 2 tbsp
Coriander powder - 3 tbsp
TUmeric powde - 1 tpsp
Bread Crumbs - 1 tbsp or 2 tbsp depending on crispyness you need

1-Slice okra and cut cilantro
2-Add ginger, cilantro,chilli powder,coriander powder, Tumeric powder, bread crumbs, oil to sliced Okra or Fish (Tilapia).
3-Heat Oil.Add cumin seeds and onion and saute until golden.
4-Add the mix from step #2
5-Constantly stir every 2 or 3  minutes
6-Close cook for 8-12 minutes
7-Open cook for 8-12 minutes
8-Garnish with Coriander leaves

Tuesday, April 3, 2012

Kadai Chicken

This is a yummy kadai chicken recipe shared by a good friend of mine Upendra..Thanks Uppu for sharing this wonderful recipe. I am definitely trying this soon!
1lb Chicken
1 Onion, medium (preferably red onion)
1 Tbsp coriander seeds
1 Tbsp cumin seeds
1/2 Tbsp whole black pepper (depends on your spicyness)
2 Tomatoes, medium
1/4 Bell pepper
Ginger garlic paste, to taste
Red chilli powder, to taste
Salt, to taste

  1. Cut chicken into medium pieces and marinate with turmeric powder and little bit of ginger garlic paste (we will be using more gingergarlic paste in teh masala)
  2. Fry coriander seeds, cumin seeds till very light brown color and they start to give out the masala smell.
  3. Grind these 2 seeds along with the black pepper. Do not make a fine powder. Keep it granular.this is the masala that we will be using. and the main ingredient of taste
  4. Pour  oil in kadai (important that its a kadai to get that ultimate taste and more the oil more the taste). Put the chopped onions. Saute till very light brown.
  5. Add a tea spoon of masala, ginger garlic paste and tea spoon of red chilli powder  and little bit of salt(remember not to put a lot of masala, salt and red chilli as we will put more of this later)
  6. add finely chopped tomatos.
  7. Mix all these well and put a lid on the kadai and let it cook on medium heat. after about 2-3 minutes check if tomatos start oozing juice. Once the tomatos are cooked, add chopped capsicum (do not chop it finely, let it be a bit big pieces. size of a dice).
  8. Fry them for about 1-2 mins.
  9. Now, add chicken, add the masala, red chilli powder (you can add according to your spicy limits) and salt according to the taste
  10. Mix well and put the lid back. after about 3-4 minutes check if water starts to ooze. At this point pour some water (as required for the gravy)
  11. Put the lid back and let the chicken cook. After 4-5 minutes remove the lid and cook the rest with out a lid till the gravy thickens.
Have it with chapatis or naans...yummy kadai chicken ready!!!!