MENU OF THE DAY

MENU OF THE DAY - Once a week have to prepare this menu consisting of naan, beef curry and kadai chana (garbanzo bean), a typical North Indian cuisine. Since need to cook regularly, I boiled the dry garbanzo bean until soft after soaking overnight and kept it frozen.

As and when needed just thaw for several hours in a refrigerator. A bit of work but get best taste free  from artificial colouring and preservative. This has became regular menu in our household.

For Naan recipe click here. For kadai chana please follow this link.


Connect with me:

FACEBOOK /   INSTAGRAM /   YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  

/  GOOGLE+  /  TWITTER  /  PINTEREST

NUTTY COOKIES

I had a big bag of hazel nut sitting in my pantry. Since my sons have requested to bake a cookies so decided to use up my nut for this recipe.

These cookies are crunchy and nutty. For healthier option, I'm using corn oil and butter but you may use a cup of butter for a richer and buttery taste. Instead of hazel nut and almond you can substitute with walnut, peanut or sunflower seed. The choice is entirely up to you.

SPINACH PORIYAL

The stir fried spinach is my family's favorite vegetable. Using fresh spinach is preferred, it is quite easy to prepare, nutritious and delicious too. If you are not keen to include the grated coconut simply omit it but still taste great. Best served with rice or roti as a side dish.

SPINACH PORIYAL RECIPE

250g fresh spinach chopped fine
4 shallots sliced
4 dry chilli break into pieces
4 tablespoons grated coconut
3 tablespoons moong dal (soak for 30 minutes)
2 cloves garlic chopped
1/2 teaspoon mustard seed
salt to taste
oil for frying

METHOD

1. Heat the oil, fry the mustard seed, onion, garlic and dry chilli for 3 minutes.

2. Add spinach, mooong dal, cover and cook for 5 minutes. Do not add water.

3. Now add coconut and salt, stir for few more minutes.

4. Remove from  heat. 

GULAI TELUR

After long time we had this Gulai Telur made of hard boiled eggs cooked in coconut milk together with dry chili, coriander seeds and others. You will surely enjoy the gravy as it gives a change from the usual variety of food you eat.

VEGETABLE PULAO

Requested by my son to cook the vegetable pulao taken with spicy tomato chicken. Simple and yummy treat for the day. You can add beans, peas, potato but I'm using carrot because that what I have in stock. Addition of chilli powder and turmeric enhance the taste of this dish but also give a nice colour.

VEGETABLE PULAO

2 cups basmati rice (soak 30 minutes then drain)
1 cup vegetables (bean, carrot, potato) cut
4 tablespoons oil/ghee
2  big onions chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 stick cinnamon
2 cardamoms
2 cloves
1 bay leaf
1/2 cup coriander leaf chopped
1 cup evaporated milk
2 cups water
salt

METHOD

1. Heat oil, add in cinnamon, cardamom, cloves, bay leaf and onion, fry until light brown.

2. Add ginger, garlic, chilli powder, turmeric and coriander leaves, stir well.

3. Pour in vegetables and little water, cook until slightly soft.

4. Now add the rice, salt, milk and water, when the water is boiling, reduce flame, cover the pot and cook till the rice is done.

5. Sprinkle with coriander leaf at the time of serving.