Food For Survival

Chicken Tikka

2010-01-14T14:33:00.000-08:00

1/2 kg Chicken pieces(boneless skinless)
2 tsp Rajah Tandoori Masala
2 tbsp ginger garlic green chilli paste
2 tbsp yogurt
salt
oil

Mix together Tandoori Masala, ginger garlic green chilli paste, yogurt, oil and salt.
Marinate chinken in this for 4 hours.
Put the pieces on skewers.
Bake in Oven on 350F for 10-15 minutes.

Sabudana Wada

2010-01-01T14:54:00.000-08:00

One of my all time favourites. This post is for the finale of Nupur's 7-day recipe marathon starting Dec 25 until Dec 31, 2009. Sorry for the late post.

The key in this recipe is the proportion of sabudana and potato. Add just enough potato to bind the sabudana.

1 cup sabudana
3 medium boiled potatoes
3 crushed green chillies
1 tsp jeera
1/2 cup roasted peanut powder
salt
Oil to deep fry

Wash sabudana with water only once. Drain the water.
Now just sprinkle few spoons of water in it and let soak for 5 hours or overnight.
Add all the other ingredients to it and make tight small patties of the mixture.
Deep fry in Oil.

Chicken Kheema with GolGappa Roti

2009-12-30T15:26:00.000-08:00

I often make this simple easy to make kheema even on weekdays. It can be put together in 15-20 minutes. The term golgappa roti is being given by my daughter. When she sees the puffed up Roti it reminds her of the panipuri :-)
I will post a detailed picture by picture post for the Rotis at a later time.

1 lb Ground Chicken
2 Onions
1/2 cup pureed tomato
1 tsp Garlic paste
4 slit green chillies
1 tsp chilli powder
1 tsp Dhaniya powder
1 tsp Jeera powder
Salt
Oil

Take Oil in a pan.
Add Onion. Saute till brown. Add green chillies, garlic paste and tomato puree.
Saute for some more time.
Add salt, chilli powder, dhaniya powder & jeera powder. Mix all the spices.
Add ground chicken and let it all simmer for another 10-12 minutes. Stir in between.
Garnish wioth Cilantro.
Serve with Roti.

This post is for Nupur's 7-day recipe marathon starting Dec 25 until Dec 31, 2009.

Vegetable Cheese Balls

2009-12-29T15:41:00.000-08:00

The surprise filling of Kaju & cheese make these vegetable balls interesting... Very very tasty.

1 finely chopped Onion
1 Tomato (pureed)
3 Boiled Potatoes
1/2 cup Peas
1/2 cup Cauliflower
1/2 cup Green Beans
1 carrot
1 tsp ginger garlic paste
4 chopped green chillies
1 cup grated cheese
1/2 cup any dryfruit(kaju, pista)
Breadcrumbs
Salt
Oil

Filely chop all vegetable(cauliflower, carrot, Beans)
Take Oil in a pan.
Add Onion and ginger garlic paste. Saute
Add green chillies and pureed tomato.
Saute nicely.
Add all the vegetable(finely chopped).
When cooked add mashed boiled potato & salt.
Pat the mixture on your hand.
Fill it with few kaju and little grated cheese.
Close the mixture and shape into flat balls.
Dip in breadcrumbs and shallow fry.

This post is for Nupur's 7-day recipe marathon starting Dec 25 until Dec 31, 2009.

Cabbage Pithla

2009-12-28T18:38:00.000-08:00

This is a variation from the normal pithla/zunka.
This post is for Nupur's 7-day recipe marathon starting Dec 25 until Dec 31, 2009.

1/2 lb cabbage
1 onion
4 green chillies
1/2 tsp ginger paste
1/2 tsp garlic paste
1 cup besan
1 tsp chilli powder
Jeera
Hing
2 tbsp Oil

Make seasoning of Jeera and hing.
Add onions & green chillies. Saute for couple minutes.
Add ginger paste, garlic paste. Saute for some more time. Donot let the garlic burn.
Add finely chopped cabbage, chilli powder & salt.
Saute for another 3-4 minutes.
Now sprinkle the besan. Mix nicely. Let this roast till you get a nice aroma of the besan.
Sprinkle with cilantro.
Yummy with Bhakri or roti.

Raw Banana Patties(Kache kele ke kofte)

2009-12-27T12:20:00.000-08:00

Normally in parties we end up with a lot of appetizers that need potatoes in some form. Nowadays I try to avoid the potato rush and go for Paneer or something else. This raw banana dish can be a delicious party appetizer. Also crunchy tasty with a hot cup of ginger tea!!!

2 raw banana
1-2 tsp chilli powder
1/2 tsp haldi
4 tsp besan
salt
oil

Cut the ends off the raw banana.
Cut each banana into half.
Peel the bananas.
Put them in pressure cooker for 4-5 whistles.
Remove them from cooker and peel off any remaining cover.
Grate the bananas.
Add chilli powder, haldi, salt and besan.
Mix nicely.
Make small flat roundles of the mixture.
Shallow fry with oil.
Crunchy patties/kofta is ready....

This post is for Nupur's 7-day recipe marathon starting Dec 25 until Dec 31, 2009.

Arbi Humman (Manglorean Dish)

2009-12-26T12:59:00.000-08:00

This dish is one of my favourites. It is traditionally made with potatoes but Arbi tastes even better. The Asafoetida water and coconut oil make this dish just awesome!
Arbi is a root vegetable. You can find nice information on it here

1 lb Arbi
1 cup grated fresh coconut
1/2 tsp tamarind paste
8 Red Chillies(preferably bedgi)
1/2 tsp Asafoetida(Hing)
1 tbsp Coconut Oil
Salt

Boil Arbi in cooker only for 1 whistle.
Peel Arbi and cut it into round thick slices.
Grind coconut, tamarind and chillies with water to a smooth paste
Boil the ground mixture with salt to taste and 1 cup water.
Dissove the Asafoetida in some water.
Add the cut Arbi and Asafoetida water and let simmer for some more time.
Just before taking off from stove add the coconut oil.
Very yummy with hot steamed rice.

This post is for Nupur's 7-day recipe marathon starting Dec 25 until Dec 31, 2009.

Stuffed Bhindi

2009-12-25T20:39:00.000-08:00

This is my first post for Nupur's 7-day recipe marathon starting Dec 25 until Dec 31, 2009.

I learnt this dish from my sister. She gave me this recipe when I came to US 13 years ago. Arkansas was my first residential state in US and fresh Bhindis were so rare then. I was dying to try this recipe( Bhindi is hubbys favourite vegetable). So when I got fresh Bhindis in Arkansas in a small chinese market one day I was ecstatic. This is also one of the first dishes that came out perfect the first time I tried it. So with lots of memories here goes...

1/2 kg Okra/Ladies finger/Bhindi
6 tbsp besan
1 tsp chilli powder
1/2 tsp haldi
1 tsp dhaniya powder
1 tsp jeera powder
1 tsp amchur
1 tsp garam masala
1 tsp jeera
1/2 tsp ajwain
salt
oil

Wash Bhindi and wipe dry (very important) with a dish cloth.
Cut the ends.
Cut each bhindi lengthwise
Take Oil in a kadhai
Add Jeera and ajwain.
Add Bhindi
Just coat the bhindi with the seasoning(only coat so that all masala can now stick to it)
Now add all the other ingrediends except salt and garam masala.
Mix nicely.
Let it roast on medium falme till you get a nice aroma of the besan and also bhindi becomes a bit brown. Keep on stiring every 2-3 minutes.
Now add salt and garam masala and mix nicely.
Crunchy stuffed bhindis are ready.

This dish is very good for people who donot eat onions and garlic.

Spicy Shrimp Fry

2009-06-14T10:34:00.001-07:00

1 lb shrimp / prawns
2 tsp chili powder
1/2 tsp haldi
2 tbsp garlic paste
1/2 tsp tamarind paste
salt
1/2 cup sooji
Oil for shallow frying

Clean the shrimp. Apply haldi, chili powder, haldi, salt & garic paste. Keep aside for 15 minutes. Sprinkle the sooji on the shrimp and toss the bowl so that sooji is evenly applied to all shrimp. In a frying pan shallow fry the shrimp with little oil. Crunchy spicy shrimp are a treat to be enjoyed on its own or with a meal. Enjoy

Jeera Aloo

2009-06-14T02:44:00.000-07:00

This is part of my comfort food. On days that I feel down I always end up making Dal rice and jeera aloo. It also helps that I am just a die-hard fan of Aloo in any form (other than raw :})

I have tried many many versions of this recipe and this is the one that I absolutely like.

4 boiled potatoes ( red potatoes work best for this)

2 tsp Jeera

1/2 tsp Haldi

1 tsp Chilli Powder

1 tsp Dhaniya powder

1 tsp Jeera Powder

1 tsp Amchur

1/2 tsp Garam Masala

2 tbsp Oil -- reduce according to your taste and health !

1 tbsp roasted Sesame seeds (Til) -- Optional

Salt

Heat Oil

Add Jeera. After a few seconds add all the masala powders. Stir for another few seconds. Add diced potato pieces. Give it a nice stir. You will get a good coating of all the masalas. Stir every few minutes for atleast 7-8 minutes. This will make it a bit crunchy. Now add salt & roasted til. Then the garam masala. Give it a minute and add chopped green dhaniya. Delicious Jeera aloo is ready

Sago Potato Cake

2008-12-18T19:54:00.000-08:00

1 cup Sago
2 big boiled potato
1 cup roasted and coarsely ground Peanuts
1/2 cup Green Chutney
1/4 cup Ketchup

Soak Sago for 4-5 hours in just enough water. After that drain it.
Mash potato and add salt to it.

In a baking dish spread layers in the below order
sago
potato
green chutney
peanuts
sago
potato
ketchup
peanut
sago

Bake the dish in a oven at 350F for 15 mins or till golden brown.

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