So Afshan asked about tomato ka katt. I have no idea whether this is the same or not but I thought I'd add this recipe. It's super easy and goes perfectly with kichdi for brunch or lunch or a simple dinner.
Ingredients:
1/2 medium onion, sliced
2-3 curry leaves
1/2 tsp rye/mustard seeds
1/4 tsp methi/fenugreek seeds
4-5 black peppercorns
1 tsp ginger-garlic paste
1/2 tsp red chili powder
pinch tumeric/haldi
1/2 tsp zeera/cumin powder
1 can tomato paste (You can also use tomato sauce and less water, or even fresh tomatoes if you have a bunch lying around)
2-3 cups of water
salt to taste
3-4 eggs, hard boiled
Fry the sliced onions over medium heat. Add curry leaves, mustard seeds, fenugreek seeds, and black peppercorns. When the onions are light golden brown add the ginger-garlic paste and fry for a minute. Add the red chili powder, tumeric and cumin powders and fry for another minute. Add the tomato paste and water and stir to blend. Cook for about 5 minutes or until it forms a nice puree type saalan. You can add chopped cilantro at end. Peel and cut the eggs in halves and add on top of the saalan and serve.
Saturday, October 30, 2010
Friday, October 29, 2010
Spanish Rice
I made this last night for the family and it went well with tacos.
Ingredients
1/4 whole onion chopped
1 tomato chopped
1 cup green onions chopped
3 tbsp ketchup
3 tbsp red chili sauce
salt to taste
2 cups rice
chicken broth instead of water (I had to boil Khalid some chicken anyway so I just used the water from that)
Directions
Saute onions until tender. Toss in green onions and tomatos. Let juice of tomato simmer into everything. Add in rinsed/soaked rice and mix it well. Add ketchup, salt and chili sauce to taste. Mix. Add in chicken broth (I used about 3-4 cups of broth) and let it cook until done.
Other vegetables are welcome to be used. I didn't have anything else on hand, but I'm sure bell peppers and green chilis would have given it a nice zest.
Ingredients
1/4 whole onion chopped
1 tomato chopped
1 cup green onions chopped
3 tbsp ketchup
3 tbsp red chili sauce
salt to taste
2 cups rice
chicken broth instead of water (I had to boil Khalid some chicken anyway so I just used the water from that)
Directions
Saute onions until tender. Toss in green onions and tomatos. Let juice of tomato simmer into everything. Add in rinsed/soaked rice and mix it well. Add ketchup, salt and chili sauce to taste. Mix. Add in chicken broth (I used about 3-4 cups of broth) and let it cook until done.
Other vegetables are welcome to be used. I didn't have anything else on hand, but I'm sure bell peppers and green chilis would have given it a nice zest.
Sunday, October 17, 2010
Chicken Salad Sandwiches (v2)
below is a twist on the chicken salad sandwich recipe from someone else I know - yummalicious, mashaAllah!
Chicken Salad Sandwiches
1lb boneless chicken
Soy Sauce
Green chilies
Black Pepper
Oregno or Italian Seasonings
Mayo
Ranch Dressing
Cucumbers
Cheese slices if desired
The proportions for all of the ingredients are not exact so just "eyeball" it.
Boil the chicken with a few dashes of soy sauce, and one cut up green chili and just a few tablespoons of water. After the water dries and the chicken is cooked. Let it cool and shred the chicken. Add a little bit of black pepper, some italian seasoning (herbs) or oregno and thyme. Add Mayo and about a tablespoon or two of Ranch dressing. You can add more mayo or dressing depending on how moist or dry you want the mixture to be. Serve on White or wheat bread topped with cold cucumber and slightly melted cheese
Chicken Salad Sandwiches
1lb boneless chicken
Soy Sauce
Green chilies
Black Pepper
Oregno or Italian Seasonings
Mayo
Ranch Dressing
Cucumbers
Cheese slices if desired
The proportions for all of the ingredients are not exact so just "eyeball" it.
Boil the chicken with a few dashes of soy sauce, and one cut up green chili and just a few tablespoons of water. After the water dries and the chicken is cooked. Let it cool and shred the chicken. Add a little bit of black pepper, some italian seasoning (herbs) or oregno and thyme. Add Mayo and about a tablespoon or two of Ranch dressing. You can add more mayo or dressing depending on how moist or dry you want the mixture to be. Serve on White or wheat bread topped with cold cucumber and slightly melted cheese
Thursday, October 14, 2010
Chicken Salad Sandwiches
Ingredients
Boneless chicken, boiled and shredded
Mayo
Chopped pineapple
Chopped celery
Sliced seedless purple grapes
Crushed walnuts
Salt & Pepper to taste
Lettuce
Bread
Cheese
I dont have exact measurements for the above recipe, but I'm assuming we can all figure it out based on personal and familial tastes & how many sandwiches you want.
Mix shredded, boneless chicken and mayo together in a bowl. Add celery, fruits, nuts, and seasoning (more herbal mixes if you desire) and toss together. Refrigerate for a few hours and then serve as a sandwich with bread, cheese, and lettuce. I didn't add any other condiments, but it was my first attempt and came out pretty decently, alhamdulillah.
Hubsters took 2 sandwiches to work and SIL had another. I didn't get to taste it after the cooking process but it got good comments thus far - especially the pineapple!
Boneless chicken, boiled and shredded
Mayo
Chopped pineapple
Chopped celery
Sliced seedless purple grapes
Crushed walnuts
Salt & Pepper to taste
Lettuce
Bread
Cheese
I dont have exact measurements for the above recipe, but I'm assuming we can all figure it out based on personal and familial tastes & how many sandwiches you want.
Mix shredded, boneless chicken and mayo together in a bowl. Add celery, fruits, nuts, and seasoning (more herbal mixes if you desire) and toss together. Refrigerate for a few hours and then serve as a sandwich with bread, cheese, and lettuce. I didn't add any other condiments, but it was my first attempt and came out pretty decently, alhamdulillah.
Hubsters took 2 sandwiches to work and SIL had another. I didn't get to taste it after the cooking process but it got good comments thus far - especially the pineapple!
Saturday, October 9, 2010
Funnel Cake!
Who doesn't love this carnival favorite?! I grew up eating it at the amusement park in Mall of America, and it was warm, soft yet crispy, sugar dusted magic. It actually is really easy and doesn't take long at all to make!
Ingredients
1 cup all purpose flour
1-4 cup sugar
1/2 tsp baking powder
1/2 tsp cinnamon powder
pinch salt
3/4 cup milk
1 egg
1/2 tsp vanilla extract (optional)
Toppings:
Powdered sugar
cinnamon-sugar (mixture of cinnamon powder and powdered sugar)
Chocolate syrup
strawberries, or other fruit
Heat clean oil over medium high heat. Mix together the flour, sugar, baking powder, salt, and cinnamon powder. Beat together the egg, milk, and vanilla extract. Add the wet ingredients to the dry ones and mix together until lumps disappear. You can use an electric mixer. If it looks too runny slowly add more flour. If it looks too thick, add more milk. It should be the consistency of pancake batter.
If you have a funnel, put your finger over the opening and fill with batter. I don't have one, so I filled the batter into a ziploc and snipped off a bit of a corner. You can also use old ketchup, mustard, or chocolate syrup bottles.
Test the oil with a drop of batter. It shouldn't be smoking but it should be hot enough so the drop of the batter floats right to the top and starts to fry. Start drawing large circular designs in the oil with the batter until the surface of the oil is about covered with the web of batter. Let it fry for about 2-5 minutes, lifting an edge to check for a golden brown color. Flip the cake over using two large spatulas or tongs, but be careful, it may break apart. The edges are usually more crispy so they will break easier. Let fry on the other side until golden brown as well.
You can either serve this dusted with powdered sugar (through a little strainer we use for tea), or drizzled with chocolate syrup (my favorite!) or cinnamon-sugar, or whatever else your little heart may desire.
NOTE: This recipe is enough for about two funnel cakes.
Ingredients
1 cup all purpose flour
1-4 cup sugar
1/2 tsp baking powder
1/2 tsp cinnamon powder
pinch salt
3/4 cup milk
1 egg
1/2 tsp vanilla extract (optional)
Toppings:
Powdered sugar
cinnamon-sugar (mixture of cinnamon powder and powdered sugar)
Chocolate syrup
strawberries, or other fruit
Heat clean oil over medium high heat. Mix together the flour, sugar, baking powder, salt, and cinnamon powder. Beat together the egg, milk, and vanilla extract. Add the wet ingredients to the dry ones and mix together until lumps disappear. You can use an electric mixer. If it looks too runny slowly add more flour. If it looks too thick, add more milk. It should be the consistency of pancake batter.
If you have a funnel, put your finger over the opening and fill with batter. I don't have one, so I filled the batter into a ziploc and snipped off a bit of a corner. You can also use old ketchup, mustard, or chocolate syrup bottles.
Test the oil with a drop of batter. It shouldn't be smoking but it should be hot enough so the drop of the batter floats right to the top and starts to fry. Start drawing large circular designs in the oil with the batter until the surface of the oil is about covered with the web of batter. Let it fry for about 2-5 minutes, lifting an edge to check for a golden brown color. Flip the cake over using two large spatulas or tongs, but be careful, it may break apart. The edges are usually more crispy so they will break easier. Let fry on the other side until golden brown as well.
You can either serve this dusted with powdered sugar (through a little strainer we use for tea), or drizzled with chocolate syrup (my favorite!) or cinnamon-sugar, or whatever else your little heart may desire.
NOTE: This recipe is enough for about two funnel cakes.
Friday, October 8, 2010
Baked Eggs
I saw this on a cooking show the other day (Down Home with the Neelys) and I loved it! They're cute little personalized portions that are perfect for breakfast or brunch or even lunch! And it's soo easy! On the show, they did it with this yummy looking tomato filling, but the hubsters is a no-tomato kinda guy so I decided to try it with potatoes and halal spicy turkey sausage, and I gave it kind of a southwestern, mexicanish flavor. I think you can kind of use whatever you want in it though, like mushrooms, gyros, halal bacon, hot dogs, tomatoes, etc. It seems mess-up-proof.
Ingredients:
1 large potato, diced
2 halal turkey sausages, diced
1/2 onion, chopped
3-4 green onions, sliced
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp cumin powder
pinch of red chili powder
1 tbsp taco seasoning, taco sauce, or tabasco sauce
salt and pepper to taste
2-4 eggs
In a frying pan, heat oil and sautee onions and potatoes. Season with paprika, garlic powder, cumin powder, chili powder, taco seasoning, and salt and pepper. When the potatoes are about done, throw in the diced up sausages and half of the green onions.
Spoon a little bit of the mixture into the bottom of a small dish, like a ramekin. I used round, glass, mini pyrex containers. They are about 3 inches in diameter, so they're perfect for individual portions. Anyway, after you divide up the filling into the little dishes, crack open one egg, and carefully, without breaking the yolk, pour the egg over one dish. Repeat for all dishes. Put all of them into the oven and bake at 400 for about ten minutes or until the egg is cooked. Sprinkle with the rest of the green onion and serve.
NOTE: I just realized, I think this would even work if we had any leftover vegetable or kheema in the fridge! Easy and nice and desi-fied.
Ingredients:
1 large potato, diced
2 halal turkey sausages, diced
1/2 onion, chopped
3-4 green onions, sliced
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp cumin powder
pinch of red chili powder
1 tbsp taco seasoning, taco sauce, or tabasco sauce
salt and pepper to taste
2-4 eggs
In a frying pan, heat oil and sautee onions and potatoes. Season with paprika, garlic powder, cumin powder, chili powder, taco seasoning, and salt and pepper. When the potatoes are about done, throw in the diced up sausages and half of the green onions.
Spoon a little bit of the mixture into the bottom of a small dish, like a ramekin. I used round, glass, mini pyrex containers. They are about 3 inches in diameter, so they're perfect for individual portions. Anyway, after you divide up the filling into the little dishes, crack open one egg, and carefully, without breaking the yolk, pour the egg over one dish. Repeat for all dishes. Put all of them into the oven and bake at 400 for about ten minutes or until the egg is cooked. Sprinkle with the rest of the green onion and serve.
NOTE: I just realized, I think this would even work if we had any leftover vegetable or kheema in the fridge! Easy and nice and desi-fied.
Wednesday, October 6, 2010
Made more soup today and boiled the piece of chicken breast with chopped carrots, green onions, onions, and minced garlic for an hour. Shredded cooled chicken, added pasta (boiled on the side) and a can of whole corn kernels. Garnished with coriander and green chilies and spiced with salt, pepper, and lemon juice. Seriously, any variation for soup works as long as it's chunk full of veggies and chicken. I can't wait to try the chicken corn recipe from earlier.
Tuesday, October 5, 2010
Can you make that a virgin, please?
Hey guys, I found a great list of substitutes for any kind of alcoholic ingredient in recipes! Eek, I'm so excited!
- Amaretto: non-alcoholic almond extract; orgeat Italian soda syrup; or marzipan.
- Applejack or apple brandy: Unsweetened apple juice concentrate; apple juice; apple cider; or apple butter.
- Apricot brandy: Syrup from canned apricots in heavy syrup; or apricot preserves.
- Bourbon: Non-alcoholic vanilla extract.
- Champagne and other sparkling wines: Sparkling apple cider; sparkling cranberry juice; or sparkling grape juice.
- Cherry liqueur or brandy: Syrup from canned cherries in heavy syrup; Italian soda cherry syrup; or cherry preserves.
- Coffee liqueur or brandy: Espresso; non-alcoholic coffee extract; or coffee syrup.
- Creme de cacao: Powdered white chocolate mixed with water; non-alcoholic vanilla extract and powdered sugar.
- Creme de cassis: Black currant Italian soda syrup; or black currant jam.
- Creme de menthe: Mint Italian soda syrup; or non-alcoholic mint extract.
- Gewurztraminer: White grape juice mixed with lemon juice, water, and a pinch of powdered sugar.
- Licorice or anise flavored liqueur: Anise Italian soda syrup; or fennel.
- Mirin: White grape juice mixed with lemon juice or zest.
- Muscat: White grape juice mixed with water and powdered sugar
- Orange liqueur or brandy: Unsweetened orange juice concentrate; orange zest; orange juice; or marmalade.
- Peach brandy: Syrup from canned peaches in heavy syrup; or peach preserves.
- Peppermint schnapps: Mint Italian soda syrup; non-alcoholic mint extract; or mint leaves
- Port: Concord grape juice mixed with lime zest; or cranberry juice mixed with lemon juice
- Red wine: Grape juice; vegetable stock; cranberry juice; tomato juice; or concord grape jelly.
- Riesling: White grape juice mixed with water and a pinch of powdered sugar.
- Rum: Non-alcoholic vanilla or rum extract.
- Sherry: Apple cider; non-alcoholic vanilla extract; coffee; or coffee syrup.
- Vermouth: Apple cider; or apple juice mixed with lemon juice and water.
- Vodka: Water; apple cider or white grape juice mixed with lime juice.
- White wine: White grape juice; apple cider; apple juice; vegetable stock; or water.
Sunday, October 3, 2010
Hyderabadi Style Khatti Daal (Tangy Lentil Soup)
Another craving resulted in this experiment. And it was successful! I liked it, but the hubsters said he liked it like three times while he was eating it! That's pretty awesome. Cuz he's not a very expressive person. lol Yay me!
Ingredients:
1 cup masoor daal (orange lentils)
1 medium tomato, chopped
1/2 medium onion, chopped
2-3 whole cloves of garlic
2-3 curry leaves
1/2 tsp of red chili powder
pinch of haldi/turmeric powder
salt to taste
the other 1/2 of the medium onion, sliced
2-3 curry leaves
2 dried red chillies, whole
1/2 tsp mustard seeds/rye
1/2 tsp methi seeds/fenugreek seeds
1/2 tsp cumin seeds/zeera
1-2 tbsp tamarind/imli, soaked in warm water
Rinse the daal and combine the first set of ingredients in a pressure cooker, add about 2 cups of water and cook over medium high heat for about 10-15 minutes.
In another sauce pan, heat a bit of oil and fry the sliced onion until light golden brown. Add the curry leaves, dry red chillies, mustard seed, cumin seeds and methi seeds and stir. After about 30 seconds to 1 minute, when the mustard seeds start to pop, add the soaked imli and about 1 cup of water and cooked for a minute. Add the cooked daal mixture, stir and taste for salt and sourness. Add lemon juice if you like it more "khatta" or sour. If it's too watery, boil uncovered until it reaches desired consistency. Garnish with chopped cilantro.
Ingredients:
1 cup masoor daal (orange lentils)
1 medium tomato, chopped
1/2 medium onion, chopped
2-3 whole cloves of garlic
2-3 curry leaves
1/2 tsp of red chili powder
pinch of haldi/turmeric powder
salt to taste
the other 1/2 of the medium onion, sliced
2-3 curry leaves
2 dried red chillies, whole
1/2 tsp mustard seeds/rye
1/2 tsp methi seeds/fenugreek seeds
1/2 tsp cumin seeds/zeera
1-2 tbsp tamarind/imli, soaked in warm water
Rinse the daal and combine the first set of ingredients in a pressure cooker, add about 2 cups of water and cook over medium high heat for about 10-15 minutes.
In another sauce pan, heat a bit of oil and fry the sliced onion until light golden brown. Add the curry leaves, dry red chillies, mustard seed, cumin seeds and methi seeds and stir. After about 30 seconds to 1 minute, when the mustard seeds start to pop, add the soaked imli and about 1 cup of water and cooked for a minute. Add the cooked daal mixture, stir and taste for salt and sourness. Add lemon juice if you like it more "khatta" or sour. If it's too watery, boil uncovered until it reaches desired consistency. Garnish with chopped cilantro.
Fried Chicken
I finally attempted to make fried chicken at home the other day! I've seen people on tv marinate the chicken in buttemilk but I couldn't find any. So anyway, I'm really really happy with how the chicken turned out! I was really worried it wouldn't be anything like KFC/Popeyes but I used a fairly simple recipe and it totally looked and tasted like KFC. Yay me!
Ingredients:
1 lb of chicken pieces (I used bone-in, mixed pieces)
3-4 eggs
1 cup of all purpose flour
1 tsp paprika
1/2 to 1 tsp red chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
salt to taste (I put at least 3 tbsp on salt and it still needed more)
Wash the chicken and let drip dry in a colander. Mix all the dry ingredients (flour, salt and spices) together in a large bowl. Whisk the eggs in another bowl with a pinch of salt. Heat oil on medium high heat. A lot of recipes I looked at online said not to let it get too hot because it needs to cook evenly but other recipes say that if the oil isn't hot enough the batter will fall off. I heated my oil on medium high heat and waited until it got nice and hot but not smoking.
One at a time, dip the chicken pieces in the egg to coat and then dredge it in the flour. Dip it in the egg again and then dredge it once more in the flour until nicely coated. Drop into the oil. It took about 10-15 minutes for my chicken to cook and it was cooked just right. I turned it four times. It was golden brown when I took it out of the oil.
I served this with homemade mashed potatoes with gravy and broccoli and cheese. =)
Ingredients:
1 lb of chicken pieces (I used bone-in, mixed pieces)
3-4 eggs
1 cup of all purpose flour
1 tsp paprika
1/2 to 1 tsp red chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
salt to taste (I put at least 3 tbsp on salt and it still needed more)
Wash the chicken and let drip dry in a colander. Mix all the dry ingredients (flour, salt and spices) together in a large bowl. Whisk the eggs in another bowl with a pinch of salt. Heat oil on medium high heat. A lot of recipes I looked at online said not to let it get too hot because it needs to cook evenly but other recipes say that if the oil isn't hot enough the batter will fall off. I heated my oil on medium high heat and waited until it got nice and hot but not smoking.
One at a time, dip the chicken pieces in the egg to coat and then dredge it in the flour. Dip it in the egg again and then dredge it once more in the flour until nicely coated. Drop into the oil. It took about 10-15 minutes for my chicken to cook and it was cooked just right. I turned it four times. It was golden brown when I took it out of the oil.
I served this with homemade mashed potatoes with gravy and broccoli and cheese. =)
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