Peanut Rice

Ingredients:

Rice- 1 cup(cooked and cooled)

Mustard seeds- 1 tsp

Peanuts – 1/4 cup

Curry leaves- few

Hing- a big pinch

Gingerly oil- 2 tsp+ 1/2 tsp

Salt- to taste

For making the peanut powder:

Peanuts- 1/3 cup

Urad dal- 1 tsp

Channa dal- 2 tsp

Sesame seeds- 2 tsp

Cumin seeds- 1/2 tsp

Grated coconut- 1/4  cup

Red chilies- 4

Garlic- 2

Procedure:

  1. Cook 1 cup of rice and cool it completely.
  2. Heat 1/2 tsp gingerly oil and add 1/3 cup of peanuts and toast it until you see brown spots in the peanuts.
  3. Then add 1 tsp urad dal, 2 tsp channa dal and 2 tsp sesame seeds and saute until it turns light brown in color.
  4. Now add 1/2 tsp cumin seeds, 4 red chilies and 2 garlic cloves and saute for 2 minutes.
  5. Add 1/4 cup coconut and saute until the coconut becomes dry.
  6.  Cool the mixture and powder it and keep it aside.
  7. Heat 2 tsp gingerly oil in a kadai.
  8. Once the oil is hot enough, add 1 tsp mustard seeds and wait for it to splutter.
  9. Now add a big pinch of hing , few curry leaves and 1/4 cup peanuts and saute it until the peanuts gets roasted well.
  10. Add the cooked and cooled rice, the peanut powder and the required amount of salt and mix everything well.
  11. Yummy peanut rice is ready to be served.

Tips:

  1. Using gingerly oil is advisable for this recipe.
  2. While making the peanut powder, DO NOT run the mixie continuously. The peanuts will start to leave oil and the mixture will become pasty.

 

 

Sweet and Spicy chicken

Ingredients:

Boneless chicken piece – 2 lb(I used chicken thighs)

onions – 2 medium(chopped into slightly big pieces)

Green chili – 2(chopped)

Garlic powder – 1 tsp

Green chili sauce – 1 tsp

Red chili sauce – 1 tsp

soy sauce – 1 tsp

Tomato chili sauce – 3 tsp

Corn flour – 1 tbsp

Red chili powder – 1/4 tsp

Pepper powder – 1/4 tsp

Salt – to taste

Oil – 2 tbsp

 

Preparation:

  1. Cut the chicken into bite size pieces. Take the chicken in a bowl and add 1 tsp garlic powder, 1 tsp green chili sauce, 1 tsp red chili sauce, 1 tsp soy sauce, 3 tsp tomato chili sauce, 1 tbsp corn flour, 1/4 tsp red chili powder, 1/4 tsp pepper powder and salt to it and mix everything together well.
  2. Heat 2 tbsp oil in a nonstick pan.
  3. Add the chicken to the pan and saute in medium flame until the chicken gets cooked and lightly browned.
  4. Now add 2 medium chopped onions and 2 chopped green chilies to the chicken.
  5. Saute it until the chicken along with the onions and green chili gets browned nicely.
  6. Serve it with Chapati or fried rice. You can also use it as a filling for tortillas.

 

Paneer capsicum pepper curry

Paneer Capsicum Pepper  Curry:

Ingredients:

Paneer – 350 gms (cut into bite size cubes)

Capsicum( Green Bell Pepper) – 1 (sliced)

Onion(Big) – 2 (Minced)

Tomato – 1( chopped)

Green chilies – 2(slit)

Garlic – 4 ,Ginger – 1/2 inch (or 2 tsp ginger garlic paste)

Cloves – 4

Bay leaf – 1

Cardamom – 2

Curry leaves few

Water – 2 cups

Lemon juice – 1/2 of a lemon

Turmeric powder – 1/2 tsp

Pepper  powder – 1 tbsp( freshly crushed)

Coriander powder – 1 tbsp

Garam masala – 1 tsp

Oil – 1.5 tbsp

 

Procedure:
  1. Heat 1.5 tbsp oil in a kadai. Add 4 cloves, 1 bay leaf, 2 cardamom and a few curry leaves and saute it for a minute in low flame.
  2. Put 2 minced onions and saute it until the onions turn light brown.
  3.  Add 2 sliced green chili and saute it for a minute.
  4.  Grind 4 garlic cloves and 1/2 inch of ginger in a mortar and pestle and add it to the onion and green chili mixture.
  5.  Saute it until the raw smell of the ginger garlic paste is gone.
  6.  Now add 1 chopped tomato and saute until the tomato turns mushy.
  7.  Sprinkle 1/2 tsp turmeric powder, 1 tbsp freshly ground pepper powder, 1 tbsp coriander powder and 1 tsp garam masala powder and saute it for 2 min( Be careful to not burn the powders:)).
  8.  Now add 2 cups of water and mix well and allow it to come to a boil in a medium flame.
  9.  Add the paneer cubes and mix well and let it boil for 2 min.
  10.  At the end add the sliced bell peppers and cook until the bell peppers are cooked.
  11.  Serve hot with roti or steamed rice.
Description:
  1. Heat 1.5 tbsp oil in a kadai. Add 4 cloves, 1 bay leaf, 2 cardamom and a few curry leaves and saute it for a minute in low flame.

2. Put 2 minced onions and saute it until the onions turn light brown.

3.  Add 2 sliced green chili and saute it for a minute.

4.  Grind 4 garlic cloves and 1/2 inch of ginger in a mortar and pestle and add it to the onion and green chili mixture.

5.  Saute it until the raw smell of the ginger garlic paste is gone.

6.  Now add 1 chopped tomato and saute until the tomato turns mushy.

7.  Sprinkle 1/2 tsp turmeric powder, 1 tbsp freshly ground pepper powder, 1 tbsp coriander powder and 1 tsp garam masala powder and saute it for 2 min( Be careful to not burn the powders:)).

8.  Now add 2 cups of water and mix well and allow it to come to a boil in a medium flame.

9.  Add the paneer cubes and mix well and let it boil for 2 min.

10.  At the end add the sliced bell peppers and cook until the bell peppers are cooked.

11.  Serve hot with roti or steamed rice.