Showing posts with label pot luck. Show all posts
Showing posts with label pot luck. Show all posts

Friday, December 5, 2014

Methi Bhath


If you are looking for a healthy lunch or dinner ideas this is it. This bhath/rice is my family favorite.The earthy flavour of fenugreek leaves will fill your house with robust aroma. . My recipe is very different from a usual Bhath as i have used pressure cooker to save my time. Do try and let me know..


Ingredient's
2 cups Broken basmathi rice
2 cup Fenugreek leaves
3 medium sized potato, cut into thin triangular pieces
2 Carrots cut into small pieces
1/2 cups French beans, cut into 1/2 inch pieces
2tsp Cumin/ jeera
1 Bay leaf,
1 Cinnamon stick
2 Cardamoms,
2 Onion
1 1/2tsp ginger-garlic paste 
1tsp Kasoori methi
1tsp red chili powder,
 1tsp turmeric, 
2tsp sambar powder
1 tbsp Tamarind pulp or 2 chopped tomatoes ( here i have used tamarind )
 Ghee or oil 4 tbsp
Salt to taste
 Method:
  • Wash and soak the rice for about 15 minutes.
  • Wash and drain fenugreek leaves .Roughly chop the leaves and keep aside .
  • Heat oil in a pressure cooker, add cumin, cinnamon, cardamoms and bay leaf stir fry 30 secs. Add the chopped fenugreek leaves and saute for 2-3 minutes. 
  • Add  onion and saute for couple of minutes and then add french beans and carrots and stir again till beans changes its colour a bit.
  • Add ginger-garlic paste and kasoori methi and saute for 4-5 minutes. Add red chili powder turmeric and sambar powder and salt mix and saute for couple of seconds. Reduce heat, add the soaked rice, mix gently, then add 3cups of water and tamarind pulp ,close the lid and pressure cook for 2 whistles.  Remove onto a serving bowl. Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice.

Ingredients Basmati rice – 1 cup Fresh fenugreek leaves / methi – 1 bunch Ginger- 1 tsp, finely crushed Garlic- 1 tsp, finely crushed Onion- 1 medium, chopped Tomato- 1 medium, chopped Green chilies- 2, chopped Red chili powder- 1 tsp Turmeric powder- 1/3 tsp Garam Masala powder- 1/3 tsp Salt- To taste Water- 2 & 1/2 cups or as required Cilantro- For garnish Lemon juice- To taste For Tempering Bay leaf- 1 Cumin seeds- 1/2 tsp Cardamom- 2 Cinnamon- 1 stick Cloves- 2 Black pepper- 2 Oil- 2 tbsp How to Make Methi Pulao Wash and soak the rice for about 20 minutes. Heat oil in a heavy bottom pan. Toss in cumin seeds and allow them to sizzle. Now add the black peppercorns, cinnamon stick, cardamoms, bay leaf, cloves and sauté for 10-15 seconds till they become fragrant. Bring on the onion and fry till they turn a little golden. Add in the crushed garlic, ginger and green chilies and sauté for a minute. The raw smell should completely wane away. Add the chopped tomatoes and cook them till they turn soft. The oil will begin to separate. Add turmeric powder, red chili powder, garam masala powder and salt. Add the methi or fenugreek leaves and cook for 2 minutes. Toss in the rice and combine everything well. Sauté the rice with the masala for 5 minutes. Sprinkle little water every now and then to prevent the rice from burning. Sautéing the rice with spices increases the flavor. So, don’t skip it. Pour in 2 & 1/2 cups of water and allow it to boil. Let the rice cook till there is some water left. Cover the pan and let the rice get steamed for 10-12 minutes. When the rice is done, add the lemon juice as per your taste. Finish the pulao with cilantro. Serve hot with curd or a side dish.

Read more at: http://recipes.snydle.com/methi-pulao-recipe-fenugreek-pilaf-recipe.html | Yummy Recipes
Ingredients Basmati rice – 1 cup Fresh fenugreek leaves / methi – 1 bunch Ginger- 1 tsp, finely crushed Garlic- 1 tsp, finely crushed Onion- 1 medium, chopped Tomato- 1 medium, chopped Green chilies- 2, chopped Red chili powder- 1 tsp Turmeric powder- 1/3 tsp Garam Masala powder- 1/3 tsp Salt- To taste Water- 2 & 1/2 cups or as required Cilantro- For garnish Lemon juice- To taste For Tempering Bay leaf- 1 Cumin seeds- 1/2 tsp Cardamom- 2 Cinnamon- 1 stick Cloves- 2 Black pepper- 2 Oil- 2 tbsp How to Make Methi Pulao Wash and soak the rice for about 20 minutes. Heat oil in a heavy bottom pan. Toss in cumin seeds and allow them to sizzle. Now add the black peppercorns, cinnamon stick, cardamoms, bay leaf, cloves and sauté for 10-15 seconds till they become fragrant. Bring on the onion and fry till they turn a little golden. Add in the crushed garlic, ginger and green chilies and sauté for a minute. The raw smell should completely wane away. Add the chopped tomatoes and cook them till they turn soft. The oil will begin to separate. Add turmeric powder, red chili powder, garam masala powder and salt. Add the methi or fenugreek leaves and cook for 2 minutes. Toss in the rice and combine everything well. Sauté the rice with the masala for 5 minutes. Sprinkle little water every now and then to prevent the rice from burning. Sautéing the rice with spices increases the flavor. So, don’t skip it. Pour in 2 & 1/2 cups of water and allow it to boil. Let the rice cook till there is some water left. Cover the pan and let the rice get steamed for 10-12 minutes. When the rice is done, add the lemon juice as per your taste. Finish the pulao with cilantro. Serve hot with curd or a side dish.

Read more at: http://recipes.snydle.com/methi-pulao-recipe-fenugreek-pilaf-recipe.html | Yummy Recipes

Tuesday, March 25, 2014

Crispy Buttermilk-herb fried chicken

buttermilk fried chicken


buttermilk fried chicken

Marinated in seasoned buttermilk and pan-fried to crispycrunchy perfection.. They're delicious on their own... A buttermilk marinade tenderizes the chicken and helps to create a crisp, flaky crust while frying...try it and don't forget to post your comments here :)

Ingredients:


  1. Skinless[skin out] chicken breast halves -2
  2. Skinless[skin out] chicken thighs-2
  3. Skinless[skin out] chicken drumsticks-2
  4. Chicken wings-2
  5. 1 1/2 cups- buttermilk
  6. 2- eggs
  7. 3/4 cup-All-purpose flour
  8. 3/4 cup- Fresh Bread crumbs
  9. 2-Garlic cloves, minced
  10. 1 tsp-Thyme 
  11. 1 tbsp-Dry basil
  12. 3tsp Chilly powder
  13. 1 tsp. paprika
  14. 1 tsp. salt
  15. 1/2 tsp-Freshly ground pepper
  16. Oil for deep frying
  17. 2 Tbs-Chopped fresh flat-leaf parsley or spring onions



Directions:

  • Place the chicken pieces in a bowl with 1 cup of the buttermilk. Cover and refrigerate for at least 2 hours or for overnight.
  • In a shallow bowl, beat the eggs with a fork until blended, then beat in the remaining 1/2 cup buttermilk. On a plate, mix together the flour, bread crumbs, garlic, dry basil, paprika, kashmiri chilly powder salt and pepper.
  • Using tongs, lift the chicken pieces from the buttermilk, one at a time, and dip first into the flour mixture, coating evenly, and then into the egg mixture. Dip each piece again into the flour mixture and set aside on a baking sheet. When all the chicken pieces are coated, refrigerate them for 15 minutes while the oil heats. 
  • In a deep-fry pan over high heat, pour in oil to a depth of 1 inch and heat the oil till corner of a piece of chicken dipped into the hot oil sizzles immediately upon contact. Fry in batches till all the chicken pieces, turning as needed, until well browned on all sides, about 10-12 minutes total. Do not crowd the pan. As soon as the pieces are browned, transfer them to a clean baking sheet. . 
  • Arrange all the pieces on a serving platter and serve warm or at the room temperature, garnished with the chopped spring onions or parsley 
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