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Parent Category: News

Published: 05 November 2015

Mix Vegetable Subji / Stir fry with Mushrooms, Red radish, Green beans and GreenPeas - Flavored with Home made Spice Blend.

Weekend subji can be  cooked with more relaxed mood and healthier approach.

• 2 cup green beans - cut into french style
• 1 cup Red radish - sliced in round shapes
• 1/2  cup Red radish - chopped in small pieces
• 10-12 mushrooms 
• 3/4 Cup frozen green peas
• 1 onion medium size - sliced lengthwise
• 1.5 inch piece of ginger - coarsely crushed.
• 3-5 green chillies - finely chopped
• 1/2 T.spoon - turmeric powder
• 1 cup - fresh chopped cilantro

Spice blend :-

• 1 Tb.spoon - corrainder seeds
• 1 Teaspoon - fennel seeds
• 1/2 Teaspoon - shahijeera
• 1 Bay leaf - tiny 1-inch long
• 2 cloves
• 1 cardamom

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Parent Category: News

Published: 09 October 2015

• 4 chicken Thighs - 2 pounds,cut in medium pieces.
• 2 small size chicken breasts - 1 pound , Cut in 1 inch cubes.
• 2 Tb.spoon oil
• 1 extra large onion - cut length wise
• 8-9 fresh garlic cloves - finely crushed
• 2 inch piece of ginger - finely crushed
• Cilantro chopped - 1 cup (use stem and leaves both)
• 1/2 Cup coconut milk

• 1 Tb.spoon heaped - corriander seeds
• 1 T.spoon heaped - cumin seeds
• 1 medium size star anise
• 2 cardamom
• 6 cloves
• 1 bay leaf
• 1 inch cinnamon piece
• Dry Red chilies - I used 1 Guajillo for color + 7-8 Arbol for heat. ( you can use Byadgi chilies for color or in absence of dry red chilies you may use good quality red chili powder)
• Guajillo chilies (L) / Byadagi chilies (R) / Arbol chilies (C)
  
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Preparation Method :-

1. I used four chicken thighs and two small size chicken breasts. In each thigh I made 4-5 pieces by keeping bone intact. Since weather was cold, I left some fat on thigh pieces.This will help to get nice red oil layer on curry. I cut breasts  into one inch cubes. Marinated lightly with salt and kept  it aside for half an hour.
2. Heat 2 tbsp. oil in pressure cooker / pressure pan. (minimum 4 quart size) Add onions and saute on medium heat for 7-8 minutes until they turn soft.
3. Add finely crushed ginger and garlic and mix with onions. Saute for one minute. Now add powdered Masala , save 1 tsp for later stage. Mix well and stir with wooden spoon for 1.5 minutes. It gets dry at this stage so sprinkle 1 tbsp water and stir for one more minute. It is fine if some portion of masala powder gets a bit burnt, it will bring enhanced aroma to the curry.
4. Add all salt  marinated chicken pieces and combine well with onion Masala base. Reduce heat to low and keep it simmering for 3-4 minutes. Do stir at interval.
5. Now pour in half cup coconut milk, add some more salt and remaining 1 tsp masala powder. Leave it to simmer at medium low temperature - for about 7-8 minutes. Do keep stirring at interval. Make sure there is enough liquid built up in curry, if required add half cup of water.
6. Now cover pressure cooker lid and reduce the heat to medium. Wait until it builds enough steam pressure inside. Just allow to blow single whistle and switch off the gas. It is fine if it blows second whistle. Allow it to cool for 10-15 minutes. ( Some times pressure cooker will not release whistle, in that case maintain medium heat and cook for 12-15 minutes  and shut off the gas. In between lift the whistle and release some steam.)
7. Open the lid and sprinkle finely chopped cilantro and serve this curry with rice or roti.

From Sizzling Indian Recipes.

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Parent Category: News

Published: 29 October 2015

Parsley paratha enriched with flaxseed powder and teff flour, flavored with mild hint of few ground spices and spiced with Florida Hot green chilies {Parsley flavored Indian unleavened flat bread.}

Ingredients to make Parsley Paratha :

• 1.5 cup - wheat flour ( I used Indian chakki aata-Royal Brand)
• 4 Tb.spoon - Besan/ chickpea flour
• 3 Tb.spoon - Teff flour ( you can substitute with any other grain flour like jawar, bajra,ragi)
• 1 Tb.spoon -  flax seed powder/ Alsi powder
• 1.5 cup - extra finely chopped parsley
• 4-5  - garlic cloves
• 1 inch - ginger piece
• 1/2 cup - roughly crushed onions
• 2 Florida hot green chilies or regular 3-4 chilies.(for mild heat use 1 Florida Hot chili.)
• 1/4 cup - yogurt
• 1/2 T.spoon - turmeric powder
• 1/2 T.spoon slightly heaped - salt
• 5-6 Tb.spoon water
• 2 Tb.spoon oil + more to apply while roasting parathas.
• 1/4 cup all purpose flour/ Maida - to dust dough balls. (you can use rice flour or same wheat flour)

Spices to grind :

• 2 cloves
• 1/2 T.spoon - shahijeera
• 1 Tb.spoon corriander seeds
• 2 pinches kalonji 

Combine and grind to fine powder.

Note : You can change this spice blend with your choices of spices, even you entirely skip adding spices these parathas will taste good, only change can be suggested  is  increase ginger and garlic quantity.

How to make Parsley Paratha/ Roti.

1. Roughly chop onion, garlic, ginger and green chilies. Combine all in a small mixer bowl, crush to coarse texture without adding water. Alternatively you can grate onion, garlic, ginger and finely chop chilies.
2. In a medium bowl combine 1.5 cup wheat flour, 4 tbsp besan, 3 tbsp Teff flour, 1 tbsp flaxseed powder, finely chopped parsley, coarse ground mixture of onion-ginger-garlic-green chilies, 1/4 cup yogurt, 1/2 tsp turmeric powder, 1/2 tsp salt, ground spice powder. Mix all together with wooden spoon.
3. Add 5 tbsp water, knead until mixture forms into dough. If  dough doesn't  form ball add 1-2 tbsp more water. Once dough is merged it  will be sticky so smear dough ball with 1 tbsp or little more oil  and knead again. Press several times with your fist to make smooth dough ball.
4. Divide the dough into eight balls of equal size. Dust each ball with little flour, roll  each ball  circular holding between your oil greased palms. Make perfect shallow round dough balls, dust  with flour, keep aside covered for 15-20 minutes. 
5. Heat griddle over medium low heat. Slowly roll out dough ball over flour dusted surface. You may experience some difficulty as we have lot of rough texture of crushed herbs. Pat cracked edges with spatula or fingers to  make edges smooth. Continue to roll paratha  by flipping  one or two times. Stretch up to 6 inch diameter. If  white flour is visible over rolled paratha, dust if off by using brush or wet paper towel.
6. Spray 2-3 drops of oil  in the center of the griddle before placing  rolled paratha.(Use home made oil spray, Take new plastic spray bottle, rinse with water, dry and fill with cooking oil.) After placing rolled paratha over griddle maintain medium low heat for 30 seconds then increase heat to medium. Spray some oil above and over the edges. Press with kitchen towel/ balled paper towel or wooden chapati press. After one minute flip paratha, again you may spray little oil and fry for 30-40 seconds. You may once again flip paratha and fry for few seconds to ensure it is rightly fried. Give around two minutes for each paratha and maintain medium low to medium heat.Don't let get dark browned burnt spots on paratha. Slow roast for more flavor.
7. As you finish frying each paratha, stack it on a  paper towel lined plate. Cover with dome lid to keep them soft. Do wipe out formed steam from dome lead with paper towel after stacking 3-4 parathas.
8. Serve hot with sour cream, mayonnaise, plain yogurt, whipped cream cheese or parsley infused yogurt like shown in the image. To make parsley infused yogurt - Take half cup yogurt, add salt and 2 tbsp finely chopped parsley.

Source From Sizzling Indian

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Parent Category: News

Published: 12 August 2013

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