Friday, June 28, 2013

Beautiful Table Top Vase

Summer crafts are interesting. It is something that I love to to do during my free time. So, for this summer I wanted to try a new craft using my kitchen supplies and  jewelry accessories. 


For last winter I had bought honey which came in a glass jar and after it was finished I decided to used it as a spice jar. But that didn't go very well!! 

This honey jar was sitting in counter top for few months with no purpose. So I decided to transform it into dual purpose beautiful table top vase and a pasta container. This project was pretty easy and quick;  hardly took 30 to 40 minutes from start  to finish line.
 To add textures and accessorize, leather cords, leftover yarn and an wooden bangle were used.

All you need is IMAGINATION!! 


Supplies

Glass jar
Leather cords - purple, orange and green  (length varies depending on your glass jar)
Yarn
Glue (use industrial strength adhesive)
2' 6'' Wooden bangle
1-2 box of Angel Hair pasta


Method

  • First apply adhesive on your jar starting from top to bottom. Smear adhesive inch by inch so that it doesn't dried up before you start winding your cord


  • Now, start winding your cord below neck from top to bottom

  • Next, apply some glue to the neck of the jar and fix a bangle
  • Decorate it with angel hair pasta sticks

So, for this project, you can also use jute coir and ribbons to add more textures

Thursday, June 27, 2013

Chicken Haryali

If you are in good mood for good food, then don't miss this recipe Chicken Haryali. This is one kebab recipe that I am always eager to eat.  Marinated chicken is slowly cooked until it is crisp and tender. It is very moist and juicy when it fresh from oven. 

Traditionally, chicken drumsticks are threaded in skewers and slow cooked in hot clay oven. But you can prepare this dish easily in a oven. Its very inviting and scrumptious recipe. Don't miss trying out this luscious dish!!


Ingredients

4 Chicken Drumsticks

For marinade
1 cup Hung yogurt
2 tsp Chili Powder
1/2 tsp Salt
1/2 tsp Turmeric
1 tsp Ginger- Garlic paste
1 tsp Cumin powder
1/2 tsp pepper powder
1 tsp Lemon Juice
1 tsp Oil

Method

  • In a large mixing bowl, mix all the ingredients listed under marinade. Apply marinade mixture all over chicken drumsticks and refrigerate for at least 2 hours
  • Preheat oven to 200 degree C
  • Place marinated chicken drumsticks in a baking tray and close it with a lid. Cook for 30 minutes 
  • After chicken has cooked, place chicken drumsticks on the grill rack and turn heat up to 300 degree C. Cook for 15 to 20 minutes until it is brown and crisp
  • Serve hot with lemon wedges and onion slices. Sprinkle some chat masala to add more flavors

Cabbage Pakoda

This is a  new version of pakoda made with cabbage. It can be easily prepared without any effort. Onion pakodas is a popular appetizer anon different kinds of pakodas. But when onion prices go up, you can always experiments with others vegetables like cabbage, spinach or any kind of mixed veggies. 



Thinly sliced cabbage are spiced up in a rice flour batter and deep fried in hot oil. Usually pakodas are made in chickpea batter. But the recipe below has a new formula. I can bet that you will definetly enjoy it. Its very crusty and crisp. A perfect way to enjoy your evening with this delectable snack !!

Ingredients

1 cup Rice flour
1/2 tsp Red Chili powder
1/4 tsp Asafoetida (hing)
1/2 tsp minced garlic
2-3 cups thibly sliced cabbage
Pinch of Baking soda
Salt
Oil for deep frying

Method

  • In a large mixing bowl, mix all the ingredients and adjust salt as per taste. Add very little water to prepare dough. The consistency should be very thick.
  •  In a heavy bottom vessel, heat oil for deep frying
  • Scoop a small portion of pakoda mix and gently leave it in hot oil. Fry evenly on both side
  • Use an absorbent paper to drain excess oil
  • Serve hot with ketchup

Friday, June 21, 2013

Seared Mahi Mahi Fillet

Seared Mahi Mahi Fillet  is a simple and delicious seafood recipe. Fresh Mahi Mahi fillets are spiced up and lightly rubbed with Indian spices and seared in olive oil until it is crisp and cooked to perfection. 


I learnt that searing is one of the best way to cook seafood. It is delectable, juicy and keeps fish moist.  Simple salad with onions, cucumbers and tomatoes is the best combination for this recipes and it is perfect meal on a hot summer night.




Ingredients

6 Mahi Mahi Fillets
1 tsp Sambhar powder
3-4 garlic, minced
1/2 tsp salt
6 tsp Olive oil

Method

  • In a small mixing bowl, make mix sambhar powder, garlic and salt 
  • Rub this mixture over Mahi Mahi fillets. Refrigerate for 30 minutes

  • Add oil on a preheated pan. Gently place mahi-mahi fillets. Roast it evenly on both the sides

  • Serve hot with a salt of your choice

Soppina Palya | Seasoned Leafy and Green Vegetables

Soppina Palya  is a traditional and authentic vegetarian recipe from Karnataka cuisine served as an accompaniment to Bas Saaru. It is prepared with different kinds of vegetables like beans, cabbage and leafy vegetables like spinach, dill and sprouts like green gram, horse gram; and several others. It is seasoned with onions, green chilis, garlic, mustard and cumin seeds. It is considered as highly nutritious and healthy recipe; and also it is staple diet of many farmers in southern part of Karnataka.

The recipe is quiet simple and easy to make.


Ingredients

1 cup Toor Dal
2 Cups of  Cabbage, roughly chopped
2 cups of beans, cut into 1 inch thickness
1 bunch of Dill, roughly chopped
1/2 Onion, finely chopped
2-3 Green Chilies, cut length wise
2-3 Red Chilies
3-4 cloves of Garlic
1 tsp Mustard seeds
1 tsp Cumin seeds
Salt
1 tsp Oil

Method

  • Wash toor dal a couple of times in water. In a pressure cooker, add toor dal, cabbange, beans, and dill. Cook for 15 minutes. After cooker has cooled, drain excess water and which will be used to make Bas Saaru



  • In a pan, heat oil, add mustard seeds and cumin seeds. When it starts to sizzle, add garlic, green chilies, red chilies and onions. Saute until onions turns transparent

  • Add cooked vegetables. Adjust salt to taste and mix well

  • Serve hot with Bas Saaru and steamed rice or ragi ball

Bas Saaru | Vanchina Charu | Vegetable Stock Curry

Bas Saaru is prepared from vegetables, sprouts and lentil stock. It is a traditional and authentic recipe of southern part of Karnataka. Bas Saaru is a healthy and a humble recipe served with ragi ball (mudde) or steamed rice and soppina palya (seasoned leafy vegetables). 


The broth is made from lentils like toor dal,  leafy and green vegetables like  cabbage, dill, spinach, beans; and sprouts like green gram, horse gram etc. It is seasoned with pepper, cumnins, onions, garlic, curry leaves,  tamarind pulp, turmeric powder and sambhar powder. It is a protein packed recipe and a staple diet among farmers in Karnataka. 


Ingredients

For the broth
1 cup Toor Dal
2 cups of Cabbage, roughly chopped
2 cups of Beans, cut into 1 inch pieces
1 bunch of Dill, roughly chopped
4-5 cups of water

For the masala
1 onion, cubed
2-3 Garlic cloves
Curry leaves
1/2 tsp Pepper corns
1/2 tsp cumin
1 tsp sambhar powder
1/2 tsp turmeric powder
2-3 sprigs of Cilantro
1 marble size tamarind
1 small piece of jaggery or 1/2 tsp Sugar
Salt

Method

  • In a pressure cooker, add toor dal, cabbage, beans, dill and water. Cook for 15 minutes. After cooker has cooled, drain excess water into a bowl and keep vegetables aside 

  • In a pan, roast cumin and pepper corn. Saute a minute or two. Finely grind them into smooth powder

  • In the same pan, heat oil, add onions, garlic, cilantro and curry leaves. Saute until onions turns slightly brown color. After it has cooled, grind these ingredients smoothly along with a scoop of cooked vegetables


  • In a separate bowl, extract tamarind pulp using warm water. Soak in warm water for few minute and mash it with your  hands. Discard if there are any fibers or skin

  • Now, add this stock back to pressure cooker, add ground onion- garlic puree, roasted pepper-cumin powder, sambhar powder and turmeric powder. Also, add tamarind pulp. You can adjust thickness of gravy by adding water

  • Add jaggery and adjust salt as per taste. Simmer for 10 to 15 miniutes
  • Serve hot with seasoned vegetables and steamed rice or ragi ball



Wednesday, June 19, 2013

Semiya Payasam | Vermicelli Kheer | Vermicelli Pudding

Semiya Payasam is one of the easiest dessert recipes in Indian cuisine. It is prepared with lightly roasted vermicelli (Indian noodles) simmered in warm milk and topped with dried fruits and nuts. 

I had a potluck in office and the theme was fruit - dessert lunch. I was looking for ideas to make Indian dessert something which can be made fresh in morning. So, my husband suggested me to make semiya payasam and haven't made this recipe for a while. I decided to make this recipe using full fat milk, if I am making just for me and my husband; then I would use skimmed milk.




Ingredients

1 ltr Milk (full fat or skimmed milk)
1 - 1 1/2 cup of Sugar 
1/4 tsp Cardamom powder
1 Cup Vermicelli
1/2 cup dry fruit and nuts ( cashew nut, raisins, almond and pistachios )
2 tsp ghee

Method

  • In a heavy bottom vessel, add milk and bring it to boil. Turn heat to low.  Add sugar and cardamom powder. Stir well
  • In a pan, lightly roast vermicelli and keep it aside
  • In the same pan, add 2 tsp of ghee; and dried fruit & nuts. Roast until it turns golden brown
  • Now slowly add vermicelli to milk and simmer for 5- 8 minutes until vermicelli is cooked
  • Add dried fruits and nuts with ghee. Mix well
  • Serve hot or chilled 

Monday, June 17, 2013

Lemon Chili Kebab

Kebabs  are trademark recipes of my brother Nagdev and he is supposed to be master chef in my family. This recipe- Lemon chili kebab is a new addition to his signature recipes of kebabs. 

I have always cherished kebab recipes, and this recipe in particular is completely different form other recipes, because of lemon flavor which overpowers other ingredients. It is zesty, toothsome and a delicious appetizer. Meat lovers will truely fall in love with this recipe.


Ingredients

For kebab
250 gms Chicken breasts, cut into strips
1/2 tsp of Ginger- Garlic paste
1/2 cup Corn flour
1 egg beaten
1/2 tsp salt
1/2 tsp Chili powder
1/4 tsp pepper powder
1/2 lemon
Oil for deep frying

For seasoning
4 tsp oil
1 tsp ginger juliennes
1 tsp garlic minced
3 green chilies, cut lengthwise
1 sprig of curry leaves
Juice of 1 lemon

Method

  • In a large mixing bowl, mix ginger-garlic paste, corn flour, salt, juice of half lemon, chili powder and pepper powder. Add beaten egg and mix well
  • Heat oil for deep frying
  • Dip chicken strips in batter and gently leave it in oil. Fry until it turns brown. Drain excess oil using absorbent paper
  • In wok, heat oil, add ginger, garlic, green chilies and curry leaves. Fry until it is crisp
  • In high heat, add fried chicken strips, pinch of pepper  and lemon juice. Stir constantly for 2-3 minutes
  • Serve hot with onion rings and lemon wedges 

Raw Banana Kofta Curry

I always wanted to try North Indian style curry using raw banana. I had been formulating this recipe for a while. The idea for this recipe st-ricked me when I made Vada Curry. In Vada Curry, vadas are made in advance and they are dunked in gravy.  So using this concept, why not try making koftas using raw bananas? Some of the ingredients are very much similar to vada curry. 

This is a simple and straightforward recipe. Its a spicy vegetarian curry made with deep fried raw banana dumplings soaked in cashew-coconut curry mix.


Ingredients

For the Kofta
1 Raw banana
1 small onion, finely chopped
4 tsp Chickpea Flour
2 Green Chilies, finely chopped
3 Sprigs of Cilantro, finely chopped
1 small piece of ginger, finely chopped
1/4 tsp pepper powder
salt
Oil for deep frying

For the gravy
1 small stick of cinnamon
2 Cardamom
2 Cloves
1 small piece of Ginger, minced
1 Onion, finely chopped
1 Tomato, finely chopped
1/4 tsp Garam masala
1/2 tsp Coriander powder
1/2 tsp Paprika
1/2 tsp Red chili powder
10 Cashew nut, soaked in water for 1 hour
1 Cup of Coconut milk
Salt
3 tsp Oil
Cilantro

Method

Making Koftas
  • In a large pot, cook raw banana in water for 15 minutes. Remove the skin and shred banana

  • In a mixing bowl, add shredded banana, onions, chickpea flour, green chilies, cilantro, pepper, ginger and salt. Mix well. Take a small portion of this mix and roll it into balls about 1 1/2 thick

  • In  the meantime, heat oil for deep frying. Gently leave raw banana balls in oil and fry in medium heat until it turns brown

  • Use absorbent paper and drain excess oil

Making Curry
  •  In a blender, make a smooth paste of soaked cashew nut. Add very little water if required

  • Heat oil in the same pot for cooking banana. Add cinnamon, cardamom, cloves and ginger. Saute for a minute and then add onion. fry until onions turns transparent

  • Add tomatoes, garam masala, coriander powder, red chili powder, and paprika. Saute until tomatoes are completely cooked

  • Add cashew nut paste, coconut milk and 1 cup of water. Adjust salt as per taste. Simmer for 10- 15 minutes until oil separates out from gravy. Add cilantro

  • Add koftas to the grave just 10 minutes before serving

  • Serve hot with Naan or chapathis