Search This Blog

Monday, August 9, 2010

~ BAKED OR ROASTED THIN POHA CHEVDA ~


Thin Poha (baked or roasted) with spices makes this delicious chevda an anytime snack. An all time family favorite, traditionally a Maharashtrian recipe ...

INGREDIENTS

12 cups Thin Poha

3/4 cup oil

1 cup garlic (clean, cut in small cubes)

1/2 cup green chillies (loosely packed, cut in round circles)

1/2 cup Chana Dalia (plain or roasted)

1/2 cup Peanuts (plain or roasted)

1/4 cup shredded coconut OR dry coconut cut in thin long slices

1/4 cup curry leaves

1 teaspoon jeera (jeeru)

5 tablespoons sugar

4 teaspoons salt

1/2 teaspoon turmeric powder

1/4 teaspoon hing

========================

RECIPE

1. BAKE : Preheat oven to 350F. In a pizza plate or baking sheet, add 4 cups Thin Poha, shake spread evenly on the plate.

Bake for 12-14 minutes till Poha turns crisp to the bite (but does not brown)

Remove plate from oven, remove poha on a big dry plate till other batches are baked.

Repeat for the next 2 batches.

OR ROAST : If you do not have an oven, Thin Poha can be dry roasted on medium flame on the gas stirring continously till crisp.

2. TADKA/VAGHAAR : Heat 3/4 cup oil for tadka/vaghaar on medium heat.

Once oil heats, add 1 cup fresh garlic (clean, cut in small cubes)

Once garlic starts turning pink, add 1/2 cup Chana Dalia & 1/2 cup Peanuts (if you are using plain Dalia or Peanuts, if they are already roasted, you can add them later)

Keep stirring, roast Dalia & Peanuts till they are more crisp, pink

Add 1/2 cup green chillies (loosely packed, cut in rounds) Keep stirring.

Add 1 teaspoon jeera & 1/4 teaspoon hing

Add 1/4 cup shredded coconut OR dry coconut cut in thin long slices & 1/4 cup curry leaves

Add 1/2 teaspoon turmeric powder, mix all the spices well.

Reduce the flame to low (3/10 gas setting)

Add the baked/roasted Thin Poha, add 5 tablespoons sugar, 4 teaspoons salt & mix the chevda well.

Taste for spices & switch off the gas.

Let the chevda cool down & store in an airtight container.

Serve as an anytime quick snack.

Prepare & enjoy !!!

Tuesday, August 3, 2010

~ YUCCA CHIPS ~


Yucca, also known as manioc or cassava, is a white, starchy tropical vegetable that was originally grown by the indigenous people who resided in the countries now known as Columbia, Venezuela, and Brazil.

Yucca is becoming increasingly popular is the production of yucca chips by many food companies. Similar in appearance and taste to potato chips, except a little sweeter, yucca chips are entering the market as a healthy alternative to other snack foods.

Yucca is available in all supermarkets - has very dark brown skin & white flesh inside.

INGREDIENTS
===========

1 Yucca

Salt, any seasoning of your choice (either Paprika or black pepper)

V Slicer with 'Thin' slicing attachment in it

Oil for deep frying


RECIPE
======

Heat oil on medium high flame for 10 minutes (7/10 flame)

Then reduce this flame to 6/10 gas setting.

While the oil is heating, peel the Yucca root's brown skin with a potato peeler. Wipe clean with a kitchen towel.

Once oil heats, set the V-slicer on the pan that is filled with hot oil.

V-slicer has a slot at the bottom which fits it on the pan.

Start slicing the yucca root directly in hot oil - about 25-30 chips per batch.

Once the bubbles start settling down and reduce, flip the chips on the other side with a laddle that has holes in it.

Let the chips cook on the other side too.

When they are ready, edges will be golden brown & the bubbling is almost stopped.

Keep paper towels on a plate. Remove the chips, season with salt & any favorite seasoning (paprika or black pepper) Mix the seasoning with the chips.

Repeat this for all batches.

1 yucca root would yield 5-6 batches depending on its length. ( more than 100-120 chips )

Let the chips cool down completely at room temperature for 30 minutes, then store.

Since the yucca root is tougher than potato or plantains, the cooling time is more.

After chips cool down, they will be more crisp & tastier than potato chips, which is the reason why Yucca root is getting so popular as an alternative to potato chips.

Prepare & enjoy !!!

~ TOOVAR DAL FRY ~


Tasted this very simple, delicious version of Toovar Dal Fry at an Indo-Chinese Restaurant, have tried to cook a close version at home and it turned out yum. So here's the recipe if you wish to give this a try ...

INGREDIENTS

1 cup Toovar Dal

5 cups water

2 tomatoes (cut in big cubes)

Spices : Oil, salt, 1/2 teaspoon rai, pinch of hing, turmeric powder, red chilli powder, dhaanajeeru

1/2 tablespoon Lemon juice

1/4 cup fresh cut cilantro (dhania) for garnish

RECIPE:

Boil 5 cups water in a saucepan. Add 1 cup Toovar Dal, 3 teaspoons salt, 1 teaspoon oil - Let this cook open (without a lid on it) on a medium flame for 25- 30 mins.

Keep stirring after every 10 minutes & keep mixing the dal.

After 30 mins, dal will be completely cooked, yet whole.

Keep this aside.

In another pan, add 2 tablespoons oil for tadka.

Once oil heats, add 1/2 teaspoon rai, pinch of hing

Add 2 tomatoes (cut in big cubes) + 1 teaspoon salt.

On medium flame, let the tomatoes cook till they soften 3-4 minutes. You can add some water to this from the cooked dal just to ensure that tomato juices don't burn & evaporate.

Add the cooked dal with all the water in it.

Add spices - 1/8 teaspoon turmeric powder, 4 teaspoons red chilli powder, 1 teaspoon dhaanajeeru,
mix well & let the dal blend with all the spices for 5-7 minutes.

Add 1/2 tablespoon lemon juice, mix.

Switch off gas, garnish with cilantro.

Serve hot with chapati/Naan as a side dish with any sabzi, also goes well with rice recipes.

Prepare & enjoy !!!

~ ORIENTAL FRIED RICE RECIPE ~


Brocolli, cabbage, carrot, capsicum, green squash (zucchini), onion, spring onions stir-fried with an all time favorite fluffed rice makes this veggies loaded Oriental Fried Rice a very popular rice recipe at home ...

RECIPE SERVES 3

INGREDIENTS FOR RICE
===============

2 cups Rice (Basmati or Long Grain)

4 cups water

2 teaspoons salt

2 teaspoons butter/ghee

INGREDIENTS FOR VEGGIE STIR-FRY
=======================

1 cup Brocolli (big florets)

1 cup Green squash (Zucchini) (wash, cut in big cubes with the skin)

1 cup Cabbage (cut in thin long shreds)

1 Carrot (shred in thick shreds)

1/2 Capsicum (cut in thin long slices vertically & then in 3 parts horizontally)

1/2 Onion (cut in thick long shreds)

3 spring (green) onions (clean, wash & cut in rings (to be used for garnish)

SPICES
=====

Salt, 1/8 teaspoon turmeric powder, 4 teaspoons Red Chilli flakes

6 garlic cloves - cut in small cubes

1 tablespoon Ching's Secret Dark Soy Sauce (or any brand that you have)

2 tablespoons Ching's Secret Schezwan Sauce (or any brand that you have)

1 tablespoon Ching's Secret Red Chilli Sauce (or any brand that you have)

2 tablespoons Tomato puree (any readymade Salsa or Tomato Ketchup would also do)

Serve with Readymade Red Chilli paste (available in any Korean/Chinese/Asian store in the Spices aisle - it has deep red chiili paste color with red chilli seeds in it) This is a paste of red chiilies + salt + vinegar

===============================================================

RECIPE:
=====

1. COOK RICE: In a pressure cooker pan, add 2 cups rice, 4 cups water, 2 teaspoons salt, 2 teaspoons butter/ghee, mix & cook to 2 whistles. Let the cooker cool down. Open the lid, let rice cool down, then
fluff with a fork

2. BLANCH: Add 4 cups water to a saucepan, add 2 teaspoons salt & heat water till it boils. After water starts boiling, add 1 cup brocolli florets & 1 cup green aquash (zucchini) cubes. Let them cook in the boiling water for 2 minutes.

After 2 minutes, take the saucepan off the gas, drain the brocolli & green squash pieces in a big sieve & let them cool down.

You can save the water to be used as a vegetable stock for soups or make chapati/dough with it.

3. STIR-FRY: In a big size pan, add 3 tablespoons oil, let it heat

Add the 6 garlic clove pieces, let them turn pink, crisp

Add 1/2 Onion (cut in thick long shreds) + 1/2 teaspoon salt - let this cook for a minute

Add 1 cup Cabbage (cut in thin long shreds) + 1/2 teaspoon salt - Mix & let this cook for a minute

Add 1 Carrot (shred in thick shreds) & 1/2 Capsicum (cut in thin long slices vertically & then in 3 parts horizontally) + 1 teaspoon salt, let this cook for a minute

Finally add the brocolli & green squash cubes, mix well

Add Spices - 1/8 teaspoon turmeric powder, 4 teaspoons Red Chilli flakes
1 tablespoon Ching's Secret Dark Soy Sauce
2 tablespoons Ching's Secret Schezwan Sauce
1 tablespoon Ching's Secret Red Chilli Sauce and
2 tablespoons Tomato puree (any readymade Salsa or Tomato Ketchup would also do)

Mix and coat all the veggies.

Add fluffed rice & mix. Check salt, you might need to add about 1/2 to 1 teaspoon salt if the added sauces are not very salty.

Garnish with the green/spring onion rings.

Serve hot with any side dish of your choice.

To make this extra spicy, readymade Red Chilli paste can be served alongwith this rice.

Prepare & enjoy !!!