Archive for the ‘ Eazy Cooking! ’ Category

Its a Pizza-a stove-top Pizza!!

In my opinion, pizza is an over-hyped dish. Of course it’s very very tasty..mmm..The smell of hot oven pizza from Pizza Hut makes me drool even at midnight. Whenever we get a take-away pizza from Pizza Hut, I keep telling my husband,” Drive fast, Drive fast”;-)

 

I don’t have an oven. Still I bake lot of cakes and puddings, in my own way possible. I tried to get resources on stove-top pizza, but internet has hardly any:-(

 

The basic idea for this pizza base is taken for Lakshmi Nair(Magic Oven) and the toppings are derived from own experience in gulping store brought pizza and of course reading lot of pizza recipes. Quick yet extra tasty home made pizza, with no harmful ingredients. Try this for sure!

 

For the base, we’ld need

 All purpose flour/Maida-1 cup

Milk/Water-1 cup

Egg-1

Sugar-1tspn

Baking Powder-1 tspn

Butter-2 tbspn

Salt-to taste

Mix all ingredients and prepare a smooth batter.

 

Topping 😦 amount of ingredients: Use as much as you like it!)

 Cook cleaned chicken, adding tomato sauce, chilly sauce, Soya sauce, pepper powder, little capsicum (cut into very fine pieces) and salt. When cooked, remove bones and cut chicken into thin pieces.

Heat some oil (olive oil preferred) and sauté onion, Capsicum (cut into thin lengthy pieces).Sauté them until half-cooked. Add cooked chicken and remove from heat.

 

Heat a frying pan and smear some oil on it. Add some flour batter. Just pour using a ladle, don’t spread it forcefully.Immedietly, add the topping and add some shredded mozzarella cheese. Cover and cook on low flame (for about 10+ minutes) or until cheese is melted and the bottom portion of dough turns brown. You may flip the pizza and cook again, but from my experience, it’s a bad choice as cheese tends to stick to pan. Maybe something wrong with my pan.Try turning pizza upside and cook until cheese turns brown. Tastes good either way! Serve hot!!

 

 

 

 

 

 

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Bread Upma/Roast

Yet another ding-dong lazy morning dish;-) Also, a good option for using leftover bread!

 

We’ll need

Bread slices-4 nos

Onion-1 big

Tomato-1 small

Green chillies-2-4nos

Ginger-garlic-1 tspn

Heat oil in a pan and splutter mustard seeds. Add cut onion, cut ginger-garlic, green chilies and curry leaves. When they turn soft and brown, add diced tomato. When tomato softens, add bread, cut into small cubes. Add little water and fry on high flame. As soon as water gets absorbed, remove from heat and add coriander leaves. Serve hot!

 

 

P.S

  • Use tomato sauce instead of tomato.
  • Use Garam Masala to complete the Indian flavour!

Curd rice+carrot rice=Curd ‘n’ Carrot Rice!

A search on ‘Indian rice’ will give you infinite recipes on rice based on almost all vegetables possibly existing in this world. Carrot rice, lemon rice, jeera rice, coconut rice, tomato rice, peas rice, cauliflower rice, mint rice……………………..phew, the list is an endless one. For some reason, I just find all these hi-fi dishes to be a variation of ghee rice. You add carrot to ghee rice, you get carrot rice. Add peas, you get a peas rice, add some coconut, there you have coconut rice. So I just made up my mind to use whatever things leftover in my fridge, and ‘invent’ a new dish;-)

 

The basic recipe for ghee rice is

Basmati rice-2 cup

Water-4 cup

Dry spices (fennel seeds, pepper corns, cardomon pods, cinnamon sticks and cloves)-1/2 tspn each approximately (vary according to your required flavor)

Onions-2 nos

 

Heat oil in a pan and fry spices for a few seconds. Add diced onions till they become soft and transparent. Add washed rice and fry for few minutes (3-5 mnts).Now pour the prescribed amount of boiling water. Add salt to taste. Cover and cook on low heat. Add some ghee for final flavor and aroma. (Cooking in ghee is not a healthy choice, though it will taste 100% better than cooking in oil)So just use little ghee after cooking is done.

 

This being the ghee rice, you can add vegetables to it make your own version of rice. For heavy vegetables like cauliflower and peas, including spices is a good choice, but tender vegetables like carrot or if including curd, avoiding spices is a better choice. I made the below cur-carrot rice by cooking rice alone seperately.Later added the prepared curd mixture.

 

Cook rice over boiling water. Drain and pour some cold water over cooked rice, inorder to prevent it from sticking to each other. Keep aside. Now mix, curd, cut onion, little ginger, grated carrot, cut cucumber, cut green chilies and salt. Heat oil in a pan and splutter mustard seeds. Add some urad dal, dried red chilies and curry leaves. Pour over curd mixture and finally mix this thoroughly with cooked rice. Add some coriander leaves for a final fresh touch. Curd ‘n’ carrot rice is ready to serve

 

P.S  Do final mixing just before serving;so that there isn’t a need for reheating curd.Use hot cooked rice.

Dal fry-a healthy version

Pulses are an excellent source of protiens.Also; they are too good for diabetics’ patients. Pulses form a part of daily diet mainly in India, Pakistan and Bangladesh.Well, we don’t cook dal daily. That would be boring and annoying. It’s funny when I shout and say “I am goanna cook dal ALONE for dinner tonight”, to hear my husband replying politely,”Ok dear, but wouldn’t it be nice if we had a ‘small’ piece of chicken or fish fry alongside” 🙂 I love him saying so. Basically I myself don’t like vegetarian stuff alone, as our taste buds are tuned to have all those yummy chicken and fish dishes. But having them daily is not a good choice:-(

 

Just have a quick read about the ingredients we are goanna use in the dish.

 

Cumin seed is a native from east Mediterranean to East India. The spice is native to Arabic-speaking Syria where cumin thrives in its hot and arid lands. Cumin seeds, whose scientific name is Cuminum cyminum, are a very good source of iron and a good source of manganese. .Cumin seeds may also have anti-carcinogenic properties.

Cumin was mentioned in the Bible not only as a seasoning for soup and bread, but also as a currency used to pay tithes to the priests. In ancient Egypt, cumin was not only used as a culinary spice, it was also an ingredient used to mummify pharaohs.

 

Garlic is an excellent source of manganese. . It is also a very good source of vitamin B6 and vitamin C. In addition, garlic is a good source of protein and thiamin (vitamin B1) as well as the minerals phosphorus, selenium, calcium, potassium, iron and copper.

Garlic has been regarded as a force for both good and evil. A Christian myth considers that after Satan left the Garden of Eden, garlic arose in his left footprint, and onion in the right. In Europe, many cultures have used garlic for protection or white magic, perhaps owing to its reputation as a potent preventative medicine. Central European folk beliefs considered garlic a powerful ward against demons, werewolves, and vampires. To ward off vampires, garlic could be worn, hung in windows or rubbed on chimneys and keyholes.

Read about health benefits of Garlic

http://www.garlic-central.com/garlic-health.html

 

Sorry for the above rants. I thought it would be good to mention “what is that you are eating”…

 

Cook dal(2 cup) in a pressure cooker, adding a pinch of turmeric powder ,diced tomato( 1 nos),slit green chilies(3-4 nos),cut onions( 1 small) and salt. Heat oil in a pan, splutter mustard seeds(1 tspn),add cumin seed(1 tspn),garlic( 2 nos cut into fine pieces),dried red chilly(2 nos),and curry leaves(1 stalk).Pour hot over cooked dal .Adjust salt to taste and serve hot. The aroma and sweetness of cumin seeds makes this ‘silly ‘ dish an interesting one:-)

 

 

 

An interesting Dal (Moong Urad Toor Masoor Chana Mattar) Nutrition Calculator

http://www.indiacurry.com/ncalculators/dalcalc.htm

Tapiki ‘n’ Fish curry-the official food of kerala???

Wikipedia says that “Tapioca and fish curry could be considered official food of Kerala”..ha ha..thatz a good-to-know  fact..Well I am sure that most of them like tapioca fries,but I know a lot of people who hate tapioca and never cook it since it is knows as  ‘poor man’s vegetable’:-)

 

We cook ‘kappa’ atleast once in a fortnight.Here is Doha,cleaned fleshy pieces(freezed ones) are available in any supermarket.I guess its more easier here since there is no cleaning process involved and the packet will contains only fleshy and good pieces,not those lean ugly end pieces as we get back home;-)Sorry,no offence meant.Afterall,I myself is a ‘mallu’ lol..

 

What follows is a simple yet yummmmmy dish.Basically its all about cooking kappa,and adding chammanthi to it.

 

We’ll need

Tapioca (cut into small pieces)-2 cups

Grated coconut-1 cup

Small oions-5-6 nos

Green chillies-3-5 nos

Curry leaves-1 stalk

Ginger-very small piece

Cook tapioca adding required salt.Remove from heat and drain before it gets too soggy.Now,coarse grind coconut,small onion,ginger,curry leaves and geen chillies;as we’ld do for making chammanthi.Heat 1 tspn oil in a pan and splutter 1 tspn mustard seeds.Add the grounded coconut mixture and add cooked tapioca,along with little water used for cooking it.Add salt if required and cook on high flame until everything gets mixed well and the tapioca gets smashed.Don’t smash it down to a pudding state.Just small strokes would be enough!Serve hot with fish curry..

 

 

 

Instant Buttermilk/Moru Curry

When you have no time to cook or when you are too lazy to cook a regular curry,this is a good choice;-) Both refreshing and easy as well.Have a break from your regular menu and try this version of smabaram/buttermilk.This tastes heavenly when taken with hot steaming rice accompanied by pappad and pickle..mmmm..for some reason,I’ll be able to run a boat in my mouth at this very moment.

 

Buttermilk is lower in fat than regular milk, because the fat has been removed to make butter. It is also high in potassium, vitamin B12, calcium, and riboflavin as well as a good source of phosphorus. Those with digestive problems are often advised to drink buttermilk rather than milk, as it is more quickly digested. Buttermilk has more lactic acid than skim milk.

 

The turmeric powder used in the dish,will benefit our body in several ways..
  1. Turmeric reduces fats; aids blood circulation and purifies it.
  2. Turmeric also helps digestion and is believed to help the body against parasites in the intestines.
  3. It is now investigated for potential use as anti-cancer and anti-inflammatory aid.
  4. It is antiseptic, warming and astringent

So,lets move on and have a refreshing buttermilk curry

 

In a mixer,blend together a cup of buttermilk,small piece of ginger,1 stalk curry leaves,3 green chillies and 3 small oinions.We need not blend it too smooth.Just a 1 minute blend would be enoguh, so that we’ll have small small pieces of onions and green chillies moving around in our final dish.

 

Now,heat oil in a pan and splutter 1 tspn of mustard seeds.Add 1/2 tspn of fenugreel seeds and 2 nos red dried chillies.Add some fresh curry leaves if you prefer.Now lower heat to minimum and add the blended buttermilk.Add 1/4 tspn of turmeric powder and keep stirring.Keep on low falme until the whole of buttermilk gets warmed and nears boiling stage.Take care not to boil and curdle the buttermilk,unless you want an ugly dish:-) .Remove from heat and add salt to taste and serve with rice.This tastes good when taken in itself too.Enjoy!!

 

Roll it all the way into your mouth!!

Google will get you 276,000  spring roll recipes.I just don’t wish to append one more to the list.Here is a ‘local’ version of Indo-Kerala spring roll;-)

 

Preparing spring roll requires some effort and time,but its worth it.You can spare some time on this,and keep them in freezer,so that whenever you have that ‘roll-roll’ instinct,you can go grab the roll from the freezer,deep fry,sit back and enjoy with ease..So,spare a few hours on making extra spring rolls as to enjoy lavishly for days on days to come.

 

We’ll need

Chicken-1/2 kg

Onion-2 nos

Ginger-Garlic-1 tspn

Green chilly-3-5 nos

Tomato-1

Curry leaves-1 stalk

Coriander leaves-2 tbspn

Soya sauce-2 tbspn

Chiily powder-1/2 tspn

Coriander powder-1 tspn

Garam Masala-1/2 tspn

Shredded cabbage-1/2 cup

Shredded caroot-1/4 cup

Capsicum- 1 small

 

Cook chicken adding 1 tspn each ginger-garlic paste,coriander powder,chilly powder,turmeric powder,garam masala,vinegar and salt.When done,remove bones and cut into small lenghty pieces.Keeep aside.(The quantity of masala powders mentioned while coooking chicken  is seperate from that in main recipe)

 

Heat oil in a pan and add diced onions.When they turn brow,add ginger-garlic paste,green chillies and curry leaves(both cut into very small pieces).Add diced tomato.When tomatoes turn soft,add coriander powder,chilly powder and garam masala.When oil starts to seperate,add cut capsicum,shredded cabbage and carrot.Add salt and soya sauce.Keep strring until vegetables are half-cooked.Remove from heat and add cut coriander leaves.

 

Now we’ll prepare batter for making pancakes,which will be used to wrap ‘n’ roll the masala.

Maida-1 cup

Water-1 1/2 -1 3/4 cup

Egg-1

Salt-1/4 tspn

Mix maida, egg, water and salt together and make a thin batter.Pour a laddle of batter onto the pan and cook until the downside is done.Do not cook the upper portion.Remove the pancake from heat to a flat surface.Place a tablespoon of chicken masala on one end of the uncooked portion of pancake and roll it as shown below.Beat an egg very well and keep aside.Keep bread crumbs ready on another plate.Dip each roll in egg solution and then into bread crumbs.Press bread crumbs on to the roll using your hand,lest they may not fall down.Repeat the process for the remaining batter.Heat oil in a pan and deep fry the spring rolls until golden brown. Serve hot with tomato sauce!!..Trust me,this is yummmmmy snack..

 

 

 

 

 

 

 

 

 

 

Now that's worth the whole effort:-)

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