I say perfect because the result is fluffy, perfectly cooked rice. Not watery or too dry..
I use basmati brown rice.
1 tablespoon olive oil
1 1/2 cups short or long-grain brown rice
2 1/2 cups boiling water
3/4 teaspoon salt
1. In a pressure cooker, heat the oil over medium-high heat. Add the rice and cook, stirring frequently, for 2 minutes or until lightly browned.
2. Turn off the heat and stir in the boiling water and salt (watch out for sputtering oil). Cover, lock the lid in place, and turn the burner to high. Bring the pot to high pressure.
3. Adjust the heat to maintain high pressure and cook for 15 minutes. Turn off the heat and let the pressure drop on its own while the rice steams for another 5 to 10 minutes. Reduce any remaining pressure with a quick release method under a cold tap.
4. Remove the lid, tilting it away from you to allow any excess steam to escape. If the rice is not sufficiently cooked, stir in a few tablespoons of boiling water. Replace the lid without locking it. Simmer over very low heat for another 1 to 2 minutes or until done. Fluff the rice with a fork before serving.
Adapted from''Cooking Under Pressure"
Tuesday, February 22, 2011
tomato pickle
Some may call it chutney too. This lasts a long time on shelf. Another recipe of mom's.
6 big tomatoes ripened
rai - 2 serving spoons
methi 1 big tbs
1 spoon chana daal
garlic cloves - 5-6 cut in long pieces
Red chillie powder
vegetable oil - 1 big serving spoon
wash and dry tomatoes well. cut them into pieces. cook them to dry out some water. Cook them until thick.
roast rai and methi and grind them coarse.
for Tadka add chana daal, garlic and red chillie powder. put off the gas and Add dry spices. Add the cooked tomatoes and salt to taste. store when cooled.
6 big tomatoes ripened
rai - 2 serving spoons
methi 1 big tbs
1 spoon chana daal
garlic cloves - 5-6 cut in long pieces
Red chillie powder
vegetable oil - 1 big serving spoon
wash and dry tomatoes well. cut them into pieces. cook them to dry out some water. Cook them until thick.
roast rai and methi and grind them coarse.
for Tadka add chana daal, garlic and red chillie powder. put off the gas and Add dry spices. Add the cooked tomatoes and salt to taste. store when cooled.
Green chillie achaar
This is so yummy and quick to make. When mom came to visit in summer of 2007, she made it.
Wash thick green/red chillies and dry them nicely. Thick green chillies work best but you can use regular green chillies you get at indian stores. Don't use Jalapeno peppers, they are too hot. that is unless you love fire in your mouth!!
adarak garlic paste - 2 tbs each
methi 1 spoon
rai (mustard seeds) - 3-4 spoons
saunf (fennel seeds)- 2 spoons
roast methi and rai and saunf and grind them
put some vegetable oil in skillet and roast garlic ginger paste, add tamarind paste 1 tsp and 1/2 cup vinegar. add salt and sugar(jaggery) to taste. Add chillies. Now add grinded masala. let it cook for 2-3 minutes and cool it before putting in container.
Wash thick green/red chillies and dry them nicely. Thick green chillies work best but you can use regular green chillies you get at indian stores. Don't use Jalapeno peppers, they are too hot. that is unless you love fire in your mouth!!
adarak garlic paste - 2 tbs each
methi 1 spoon
rai (mustard seeds) - 3-4 spoons
saunf (fennel seeds)- 2 spoons
roast methi and rai and saunf and grind them
put some vegetable oil in skillet and roast garlic ginger paste, add tamarind paste 1 tsp and 1/2 cup vinegar. add salt and sugar(jaggery) to taste. Add chillies. Now add grinded masala. let it cook for 2-3 minutes and cool it before putting in container.
Family recipe: Black forest cake
oh yeah, we have a family recipe! Mom used to bake this yummy black forest cake. The recipe was sitting in a folder on my laptop so thought to share it here.
ek cup maida (refined white flour)
coco powder andaz se maybe 2 tablespoons (love how mom said andaaz se so including the original version here)
1 cup sugar
1/2 cup butter
1 egg
1/2 cup curd
little milk (if needed)
baking powder 1 tsp
khane valla soda - 1/4 tea spoon
add all ingredients and beat. Bake for 35-40 mins.
ek cup maida (refined white flour)
coco powder andaz se maybe 2 tablespoons (love how mom said andaaz se so including the original version here)
1 cup sugar
1/2 cup butter
1 egg
1/2 cup curd
little milk (if needed)
baking powder 1 tsp
khane valla soda - 1/4 tea spoon
add all ingredients and beat. Bake for 35-40 mins.
Marinated tandoori chicken
I have made chicken in overn so many times but never put it on paper with measurments. Recently one of my friend asked for the recipe. It took me some time to visualize the ingredients and write the measurements. There are two recipes. The first one is elaborate but with nice flavour. The second one turns out good too. I haven't tested this recipe in the kitchen yet with exactly the measurements given. But I will give it a try and maybe tweak it here.
First recipe:
Ø 3-pound chicken – its usually 12-14 pieces (drumsticks and thighs with bones)
Ø 1/2 cup plain yogurt
Ø Juice of 1 fresh lemon juice
Ø 1 tablespoon minced garlic (usually 5 cloves of garlic, or use 2 teaspoons of garlic paste)
Ø 1 tablespoon crushed ginger root (or use 1 teaspoon of ginger paste)
Ø 1 tablespoon ground cumin (zeera roasted and then ground)
Ø 2 teaspoon ground coriander
Ø 1 teaspoon of kashmiri red chili powder (you can substitute with 1 heaped teaspoon of tandoori masala powder)
Ø 2 teaspoon red chili powder (leveled teaspoons not heaped)
Ø 2 teaspoons red chili flakes
Ø 1 teaspoon turmeric powder
Ø 2 teaspoons salt, or to taste
Ø 4 tablespoons vegetable oil
Ø Fresh coriander chopped – about ½ cup (optional)
Marinate the chicken thighs and drumsticks for a few hours or overnight. I usually marinate in a bowl or a large ziplock bag and keep in fridge.
Cooking:
Line an oven tray with foil and place the marinated chicken pieces on it. Put the oven on Broil and keep the tray on second shelf. Cook for about 15-20 mins on one side (please keep checking, you may have to move the tray down one shelf if chicken is burning and over is too hot). Now turn the chicken and cook another 7-10 mins. This is an approximate time.
There is another quick recipe that I have tried some time back. It uses store brought tandoori masala (kissan or some other brand).
Ø Chicken: thighs and Drum sticks (about 8-9 pieces)
Ø 1/4 cup yoghurt
Ø 1 tablespoon ginger garlic paste (or use fresh)
Ø 2 tablespoon tandoori chicken masala
Ø Fresh coriander chopped
Ø 1 heaped teaspoon salt
Ø 1 tablespoon vegetable oil
Ø ¼ teaspoon red chilly powder
Cooking directions: same as above.
Kheer
I had sent kheer recipe to my brother sometime in 2008. He lost the recipe and asked me again. I somehow found an old email that had the recipe in it. Here it is:
I haven't made kheer in a while. Might pickup some milk on the way home and make some tomorrow. Teh recipe would be tested as well.
Kheer recipe: I have cups measure so you may want to measure the milk with cups/or katori or small bowl. Usually for 1 litre milk we need 1/2 cup rice.
1/2 cup rice
6 cup. milk
4 cardamon pods (grind them)
1 cup. sugar
1/2 cup slivered blanched almonds
2 tablesppon cashews chopped
(Also need these that are to be added later: 1 can evaporated milk (or condensed milk, add a bit less sugar then), 2 tablespoons raisins)
Put all of these in a thick bottom pan (except raisins and evap milk) I think 3 packets milk is 4 litres so u may need about 2 cups of rice. Adjust the sugar and nuts accordingly. Put it on medium heat. Watch that once the milk starts boiling simmer it.
Check rice after abt 20 mins. If almost plump, add 1 can of evaporated milk (or condensed milk is ok too). And after about 45 mins it should be almost ready. Add raisins. About 1/2 cup for 2 liters milk.
I haven't made kheer in a while. Might pickup some milk on the way home and make some tomorrow. Teh recipe would be tested as well.
Kheer recipe: I have cups measure so you may want to measure the milk with cups/or katori or small bowl. Usually for 1 litre milk we need 1/2 cup rice.
1/2 cup rice
6 cup. milk
4 cardamon pods (grind them)
1 cup. sugar
1/2 cup slivered blanched almonds
2 tablesppon cashews chopped
(Also need these that are to be added later: 1 can evaporated milk (or condensed milk, add a bit less sugar then), 2 tablespoons raisins)
Put all of these in a thick bottom pan (except raisins and evap milk) I think 3 packets milk is 4 litres so u may need about 2 cups of rice. Adjust the sugar and nuts accordingly. Put it on medium heat. Watch that once the milk starts boiling simmer it.
Check rice after abt 20 mins. If almost plump, add 1 can of evaporated milk (or condensed milk is ok too). And after about 45 mins it should be almost ready. Add raisins. About 1/2 cup for 2 liters milk.
Thursday, October 30, 2008
Asparagus?
Continuing my recently acquired habit of experimenting with vegetables I've never eaten(or cooked) in my life, I brought some Asparagus from Mail Pail, and yet again bugged my sister for recipes.
Question: I brought some asparagus today from farmers market. do you know any recipes where I could use it?
Answer: Just steam for 3-4 mins or put 1 tsp oil/ butter and stir fry in it.
You can chop and put it in omellette too... Just take off the tough ends (abt 3 inches) before cooking.
Question: I brought some asparagus today from farmers market. do you know any recipes where I could use it?
Answer: Just steam for 3-4 mins or put 1 tsp oil/ butter and stir fry in it.
You can chop and put it in omellette too... Just take off the tough ends (abt 3 inches) before cooking.
Zucchini?
Having no idea about Zucchini, I brought some of them last weekend from the awesome Milk Pail market near my house.
And today, I asked this question to my sister:
I brought green colored Zucchini, now some recipes please?
And the answer came a minute later:
Great. Zuccini reduces bad cholestrol...
1. Just make it like mom made tori ki subzi.. Fry onions and garlic and
add 1-2 tomatoes chopped and seasonings (usual masala, salt mirch etc)
and then add dices zuccini and cook covered for 15 mins.
2. Add like any other vegetable to pasta, chicken stir fry.
3. Grill it ( if you have barbeque, great...otherwise oven mein for 15
mins)... Cut Zuccini in round pieces or vertically in 3-4 long pieces
and put lemon juice, salt and pepper and grill.
And today, I asked this question to my sister:
I brought green colored Zucchini, now some recipes please?
And the answer came a minute later:
Great. Zuccini reduces bad cholestrol...
1. Just make it like mom made tori ki subzi.. Fry onions and garlic and
add 1-2 tomatoes chopped and seasonings (usual masala, salt mirch etc)
and then add dices zuccini and cook covered for 15 mins.
2. Add like any other vegetable to pasta, chicken stir fry.
3. Grill it ( if you have barbeque, great...otherwise oven mein for 15
mins)... Cut Zuccini in round pieces or vertically in 3-4 long pieces
and put lemon juice, salt and pepper and grill.
Saturday, September 20, 2008
Dal tadka: with white rice
In Punjab, dal usually accompanies lunch/dinner around 3-4 times a week. Its one of dishes that takes a very little while to cook, around 10 minutes, and hence the second most favorite of bachelors in India after "Anda-Bhurjee"(Egg-bhurjee).
Here is the recipe:
Ingredients
1. Half katori masoor daal
2. Half katori moong daal
3. Onion - half(small onions, if its bigger one then put accordingly)
4. Tomato - half
5. Garlic - 2-3 strands.
6. Ginger - same quantity as garlic
7. Jeera - half tea spoon(cumin seeds)
8. Red Chilli - 1 tea spoon( u cld replace it with green chilli - add to taste)
9. turmeric - 1/2 tea spoon
10. Salt - To taste
Directions
1. Mix 2 types of daal, add around 3 times water and put in a cooker
pressure. wait for 1 whistle, that's it no, more!! after the whistle,
don't keep the pressure cooker covered otherwise the dal will become
"halwa", with a help of a spoon, take out the steam and open the lid
immediately.
2. While daal is cooking, make masala parallely
a. Add a table spoon of oil in pan, let it heat for about 30-40 seconds
b. Add jeera(5-10 seconds)
c. Add onion, giner and garlic(fry till golden brown)
d. Add haldi, mirch and namak.(stirr often)
e. Add tomato
3. Take masala out and put it in to daal, add some water if necessary, cook for a few minutes(if the
daal was overcooked earlier then dont cook the daal againn for more than
a minute : vice versa if daal was uncooked)
Sprinkle some coriander and serve with onion and mango/lemon pickle.
Here is the recipe:
Ingredients
1. Half katori masoor daal
2. Half katori moong daal
3. Onion - half(small onions, if its bigger one then put accordingly)
4. Tomato - half
5. Garlic - 2-3 strands.
6. Ginger - same quantity as garlic
7. Jeera - half tea spoon(cumin seeds)
8. Red Chilli - 1 tea spoon( u cld replace it with green chilli - add to taste)
9. turmeric - 1/2 tea spoon
10. Salt - To taste
Directions
1. Mix 2 types of daal, add around 3 times water and put in a cooker
pressure. wait for 1 whistle, that's it no, more!! after the whistle,
don't keep the pressure cooker covered otherwise the dal will become
"halwa", with a help of a spoon, take out the steam and open the lid
immediately.
2. While daal is cooking, make masala parallely
a. Add a table spoon of oil in pan, let it heat for about 30-40 seconds
b. Add jeera(5-10 seconds)
c. Add onion, giner and garlic(fry till golden brown)
d. Add haldi, mirch and namak.(stirr often)
e. Add tomato
3. Take masala out and put it in to daal, add some water if necessary, cook for a few minutes(if the
daal was overcooked earlier then dont cook the daal againn for more than
a minute : vice versa if daal was uncooked)
Sprinkle some coriander and serve with onion and mango/lemon pickle.
Monday, May 5, 2008
Aaloo Parantha - Failed Attempt
On one of these sunday mornings, away from mother and motherland, I decided to try my hands at one of the favorite punjabi breakfast dishes, Aloo Parantha.
As usual, I called up mom(Thank you Skype) and confirmed the recipe for Aloo Paranthas. It was Sunday, almost 11:00am, planning to make it a brunch, the stage was all set.
So here is what I did,
1. Boiled potatos(2-3 medium sized for about 5 paranthas)
2. Mashed potato's and added chopped onions(one medium size), salt, red chilli and garam-masala.
3. Prepare whole wheat dough
4. Make dough balls, small enough to make one parantha. After this failed attempt, I realized that its always easy to cook thin aloo paranthas, so make sure the dough per ball is not too much(you'll learn over time)
5. Roll a dough ball in to small sized chapati, add mixture to the center and close it from all sides.
6. Run the dough ball through dry flour and roll the stuffed ball evenly on all sides, in to relatively bigger chapati.
7. Put the parantha on a hot tava and evenly spread oil and cook well on both sides.
That's it, enjoy while you can!
I screwed up at following,
1. The dough ball was too big.
2. Mashed potato mixture should be proportionate to size of dough ball.
3. Evenly roll out stuffed dough ball. trust me, its not going to be easy in first few attempts, especially when the dough has not been knead the right way.
4. Tawa should be hot before you put parantha on it.
Hope to come over them in coming days.
As usual, I called up mom(Thank you Skype) and confirmed the recipe for Aloo Paranthas. It was Sunday, almost 11:00am, planning to make it a brunch, the stage was all set.
So here is what I did,
1. Boiled potatos(2-3 medium sized for about 5 paranthas)
2. Mashed potato's and added chopped onions(one medium size), salt, red chilli and garam-masala.
3. Prepare whole wheat dough
4. Make dough balls, small enough to make one parantha. After this failed attempt, I realized that its always easy to cook thin aloo paranthas, so make sure the dough per ball is not too much(you'll learn over time)
5. Roll a dough ball in to small sized chapati, add mixture to the center and close it from all sides.
6. Run the dough ball through dry flour and roll the stuffed ball evenly on all sides, in to relatively bigger chapati.
7. Put the parantha on a hot tava and evenly spread oil and cook well on both sides.
That's it, enjoy while you can!
I screwed up at following,
1. The dough ball was too big.
2. Mashed potato mixture should be proportionate to size of dough ball.
3. Evenly roll out stuffed dough ball. trust me, its not going to be easy in first few attempts, especially when the dough has not been knead the right way.
4. Tawa should be hot before you put parantha on it.
Hope to come over them in coming days.
Monday, April 14, 2008
thai chicken dinner
I have been anticipating to prepare a thai dinner for almost a month and gathered ingredients like lemon grass, coconut milk, fish sauce.... true thai staples...
I decided to make Thai green chicken curry and sticky rice.
For curry:
I got 2 chicken breasts from fridge... good thing I had time to clean and keep all the chicken in ziplock bags over the weekend... saved me lots of time....
Now the ingredients - 1 can coconut milk (use the "lite" kind to save on fat)
1 lemon grass ( its a long light green stick , very flavorful)
fish sauce
3 tsp thai red chillie paste (they call it Nam prik Pao.... rhymes with pao bhaji but has nothing to do with it)
Kaffir lime leaves (apparently a thai speciality) I could find it so I replaced it with some lemon zest.
and while I was gathering ingredients my little one has opened one kitchen cabinet and has all tupperware out, I am not interrupting him as I want to get dinner one my way and keep him busy somehow....
back to ingredients....
1 cup fresh coriander (Dhania yaar in case you got confused)
3 green chillies (spicy indian hari mirch or thai green peppers if you can find)
3 green onions with stalks
garlic cloves ( 3)
Ginger (1 inch piece) if you don't have garlic you can omit it but ginger is important
Let's start cooking now.....
Strip the coarse, dry outer leaves from the lemon grass. Cut off the base where the root begins and discard. Cut the bulb into rings about 1/4 thick. Only go up about 4 or 5 inches, where the bulb stays white and tender. Lemongrass is so important in thai cooking that many thai restaurants are named "Lemongrass"...
Now take a blender and put washed green dhania, green chillies, green onions, ginger and garlic and grind it to a paste. add a little water if needed.
Now the actual cooking, but wait my little one is bored so he goes and opens the drawer full of serving spoons, grater and what not.... all of it is slowly taken out and being banged on the floor... okay I think I better hurry up now.... in like 5 minutes my little guy will need attention from mommy....
So I put the pot on gas burner.... once heated I put 2 tsp oil and add the green paste I just made.... cook for about 2-3 minutes and then add chicken and cook for 2 more minutes.... Now add 1/2 cup water and 1 can coconut milk..... then take a lemon and grate the top green part...not the white pitt just green in the curry.... add 2 tablespoons of fish sauce and 2 tsp of red chillie sauce....stir well and cover the pot... cook for about 10 minutes on medium heat ... taste for seasonings... if not salty enough, add some fish sauce and for more spice add more chillie sauce...and voila the dish is ready.....
Now I pick up my little guy in my arms and yes, while I was cooking the chicken curry I prepared sticky rice in parallel.. forgot to tell you about that.
Here is how to make Sticky Rice:
Take 1 cup of thai sticky rice (its sold in regular grocery stores in international section. These are also called Thai sweet rice. )
1 3/4 cup water . Not double, a little less..
wash the rice in cold water and add the water to it... Bring it to boil and simmer for about 15 minutes covered on low heat... keep covered for aothe 5 minutes and rice is ready...
Serve with green curry.....
My little one loved the sticky rice and some pieces of chicken..... The dish turned out very tasty.. especially for first time thai cook....
and yes my hubby comes from gym and says... roti shoti tayyar hai? and I said oh yes the roti shoti is ready but no real "roti" some sticky rice instead : )
I decided to make Thai green chicken curry and sticky rice.
For curry:
I got 2 chicken breasts from fridge... good thing I had time to clean and keep all the chicken in ziplock bags over the weekend... saved me lots of time....
Now the ingredients - 1 can coconut milk (use the "lite" kind to save on fat)
1 lemon grass ( its a long light green stick , very flavorful)
fish sauce
3 tsp thai red chillie paste (they call it Nam prik Pao.... rhymes with pao bhaji but has nothing to do with it)
Kaffir lime leaves (apparently a thai speciality) I could find it so I replaced it with some lemon zest.
and while I was gathering ingredients my little one has opened one kitchen cabinet and has all tupperware out, I am not interrupting him as I want to get dinner one my way and keep him busy somehow....
back to ingredients....
1 cup fresh coriander (Dhania yaar in case you got confused)
3 green chillies (spicy indian hari mirch or thai green peppers if you can find)
3 green onions with stalks
garlic cloves ( 3)
Ginger (1 inch piece) if you don't have garlic you can omit it but ginger is important
Let's start cooking now.....
Strip the coarse, dry outer leaves from the lemon grass. Cut off the base where the root begins and discard. Cut the bulb into rings about 1/4 thick. Only go up about 4 or 5 inches, where the bulb stays white and tender. Lemongrass is so important in thai cooking that many thai restaurants are named "Lemongrass"...
Now take a blender and put washed green dhania, green chillies, green onions, ginger and garlic and grind it to a paste. add a little water if needed.
Now the actual cooking, but wait my little one is bored so he goes and opens the drawer full of serving spoons, grater and what not.... all of it is slowly taken out and being banged on the floor... okay I think I better hurry up now.... in like 5 minutes my little guy will need attention from mommy....
So I put the pot on gas burner.... once heated I put 2 tsp oil and add the green paste I just made.... cook for about 2-3 minutes and then add chicken and cook for 2 more minutes.... Now add 1/2 cup water and 1 can coconut milk..... then take a lemon and grate the top green part...not the white pitt just green in the curry.... add 2 tablespoons of fish sauce and 2 tsp of red chillie sauce....stir well and cover the pot... cook for about 10 minutes on medium heat ... taste for seasonings... if not salty enough, add some fish sauce and for more spice add more chillie sauce...and voila the dish is ready.....
Now I pick up my little guy in my arms and yes, while I was cooking the chicken curry I prepared sticky rice in parallel.. forgot to tell you about that.
Here is how to make Sticky Rice:
Take 1 cup of thai sticky rice (its sold in regular grocery stores in international section. These are also called Thai sweet rice. )
1 3/4 cup water . Not double, a little less..
wash the rice in cold water and add the water to it... Bring it to boil and simmer for about 15 minutes covered on low heat... keep covered for aothe 5 minutes and rice is ready...
Serve with green curry.....
My little one loved the sticky rice and some pieces of chicken..... The dish turned out very tasty.. especially for first time thai cook....
and yes my hubby comes from gym and says... roti shoti tayyar hai? and I said oh yes the roti shoti is ready but no real "roti" some sticky rice instead : )
Thursday, April 10, 2008
Roti Shoti..
Roti Shoti, sounds funny? well, to us it sounds delicious, Roti actually means chapati(flat-bread), but in punjabi its synonymous with food. Shoti alone doesn't mean anything, but when used with Roti, it means delicious food and it shows affection towards the person who is preparing the food. Punjabi's often say following words to dhabe-wala, or their spouse,
"Oye Roti-Shoti Laya Yaar...."
With that, let me introduce you to this blog. We spend atleast 2 hours(10% of our lives) everyday cooking various types of food, and often want to share the success and recipes of our cooking endeavours with the world. So here we are, a place where we are going to post every little thing that we cook or want to cook, good or bad.
So hang on while we take you for a ride through this foody world.
"Oye Roti-Shoti Laya Yaar...."
With that, let me introduce you to this blog. We spend atleast 2 hours(10% of our lives) everyday cooking various types of food, and often want to share the success and recipes of our cooking endeavours with the world. So here we are, a place where we are going to post every little thing that we cook or want to cook, good or bad.
So hang on while we take you for a ride through this foody world.
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