Thứ Hai, 30 tháng 5, 2011
3 Green Chillies (finely chopped)
Fist Full Mint & Coriander leafs (finely chopped)
1 Tbsp Ginger & Garlic Paste
1 Tbsp Garam Masala or Kitchen King Masala
1/4 Tsp Pepper Powder, Turmeric Powder & Cumin Powder
3 Tbsp Bread Crumbs
1 Tbsp Lime Juice
1 Tsp Pepper Powder
1/2 Cup Bread Crumbs
Salt to taste
6 Tbsp Oil
- Heat a heavy bottom pan or wok add 2 cups water bring to boil add lime juice, salt and pepper powder add 1 tsp of oil and fish allow the fish to cook for 5 min.
- Allow the cooked fish to cool. Drain the excess water remove the skin and bones and reserve the flesh in a bowl.
- Heat a heavy bottom pan or wok add 2 tbsp oil fry the ginger and garlic paste add finely chopped onion fry till onion turns light pink in color add the dry ingredients garam masala, turmeric powder, cumin powder and the pepper powder fry till the raw flavor is gone.
- Add the chillies and fry a bit add boiled potato and cooked fish to the onion masala fry add salt as per taste.
- Add the bread crumbs, coriander and mint mix well and allow to cool.
- Beat the egg with a pinch of salt.
- Spread 1/4 cup bread crumbs on a wide plate set aside.
- Using a cutlet mould add the fish filling to the mould and creat a cutlet dip in the egg and roll on bread crumbs and set the cutlet aside.
- Refrigerate the cutlets for 10 to 15 minutes before frying.
- Heat a pan add 1 1/2 tbsp of oil shallow fry the prepared cutlets gently turn the cutlets once it turn golden brown to one side. fry both sides and Serve Hot with ketchup or mint chutney...Enjoy...:)
Thứ Sáu, 27 tháng 5, 2011
Thứ Năm, 26 tháng 5, 2011
- In a bowl add cake as first layer.
- Crush the oreo cookies.
- Add lime juice to the pineapple juice.
- Spread the juice on the cake add the crushes cookies on top of the cake add the pineapple pieces top with ice cream decorate with pineapple pieces and cherry sprinkle with colorful sprinkles and serve right away...Enjoy...:)
You can do layers with this recipe and use any fruit of your choice like mango, grapes and banana.
Thứ Hai, 23 tháng 5, 2011
This is a must try for those of you who like tandoori and chaat flavors (who doesn't, right?) I can vouch for it, you will not be disappointed. As you bite into the succulent paneer and the peppers, the intense tikka flavors hits you instantly. As you savor it you realize hey wait there's more to this tikka looking dish, it in fact is chaat too. The combination of such distinct flavors make this dish an absolute delight.
Hubby has already asked to make it again ~ music to my ears :)
Unlike most weekends, I went on a cooking spree this time around. Wait for my next post to see what I made after this succulent tikka chaat!
Thứ Sáu, 20 tháng 5, 2011
uys lets face it making samosa from scratch is a tedious job, one that mostly requires teamwork! Of course I have posted one here and I do make it now and then, but for those unexpected guests or for that terrible samosa craving on a cold rainy day I do follow the easy route with what I call the super market wonder ~ the PUFF PASTRY (an always present ingredient in my freezer). One thing that we miss here in the US is the luxury of having good Indian food available at any street corner you turn which we used to take so for granted in India. I am sure a few of my readers will identify with that. We used to crave for good samosas and other street food every now and then. Given that it takes a little effort to make your own, I mostly find myself not having the enthu to make it often neither to drive 10 -15 miles every time to the nearest Indian restaurant in the area. Now you probably have had those vegetable puffs (a million times) in possibly each and every single potluck or dinner you have attended so far. This time I wanted to take the same concept and make it a little more presentable and interesting and closer to our beloved Samosa ~ only open faced!
Thứ Tư, 18 tháng 5, 2011
Thứ Hai, 16 tháng 5, 2011
Thứ Tư, 11 tháng 5, 2011
So lets cut to the chase..for today I have a orange dark chocolate chip muffin for you guys, the combo which I absolutely adore. These are light, fluffy, citrusy, chocolaty and summery. Also, here's some excerpts collected from the glorious world-wide-web for your reading pleasure :)
Did you know the word Muffin either comes from the French word moufflet, meaning a soft bread, or from the German word muffe which is the name for a type of cake. As we all know there are two types of muffins which are famous, English and American. American-style muffins are like little cakes, consisting essentially of butter, sugar and usually made with baking powder and soda. English muffins, on the other hand, are a cross between a bread and a cake and are are made from a yeast based dough.
So here goes the recipe that has the ability to make you sunny and chirpy..make sure you stock up on these for those times when you want to have cake but would rather eat something light.
Thứ Hai, 9 tháng 5, 2011
It is basically a tangy and spicy dry curry flavored with traditional indian pickle masalas. The panch phoran is the secret behind the unique flavor in this dish as it imparts the awesome achari flavor to the oil when heated and infuses a very distinct aroma and taste to the dish. Panch Phoran is a spice mix used in Eastern Indian cuisine (Bengali cuisine) and is a mix of the five whole spices – nigella seeds, fennel seeds, fenugreek seeds, mustard seeds and cumin seeds all in equal quantities. Panch is Five in hindi and Phoran is Spice seasoning, so it literally means five spice seasoning. This spice mix can be used with any kind of vegetable stir fry/roasted vegetables. Just put them in hot oil till the mustard seeds splutter, so as to release the aroma of the spices. Add any vegetables you want, stir fry, serve. It really is as simple as that. I have already posted Achari Aloo and Achari Paneer so here is the eggplant version.
Chủ Nhật, 8 tháng 5, 2011
4 1/2 Tbsp Oil
Salt to taste.
- Wash the okra pat dry and thinly slice into coins.
- Add 2 tbsp oil to the sliced okra mix well and allow to rest for 10 minutes.
- Heat a nonstick pan or wok add 2 /12 tbsp oil add the sliced okra and start fry keep stirring constantly on a medium flame you can place the cover but must stir every 3 minutes once.
- Once the okra is half way done add salt chilli powder and stir well and fry.
- Once the okra has turned light brown in color and there is no more gum texture left add pepper powder and fry for 2 minutes.
- Once you see little bit oil to the sides serve hot...Enjoy...:)
Thứ Sáu, 6 tháng 5, 2011
old and rainy days… perfect for pakodas or bhajjis (fritters) is what people say. For me each and every day is perfect for some hot crispy pakodas. I am notorious in my family for my love of these fritters. Most people like them hot and crispy, I on the other hand would even eat them ice-cold right out of the refrigerator lol :D They are easy to make, taste awesome and did I mention they are deep fried which is the best part - what more you want. But like most other things in life the irony is that hubby is not a big fan so I don't make it very often (but whenever I do he says they are the best he has had). Also I know they are not always considered the best things to eat for health reasons because they are deep fried but it is okay to indulge sometimes. When you feel like it, just make yourself some garma-garam pakoras... sit back with your favorite chutneys, a cuppa tea or coffee on the side if you want and enjoy the the crunchy savory goodness of these beauties... and yes, the sound of rain most definitely makes it a whole another experience... seems almost like nirvana!
Thứ Tư, 4 tháng 5, 2011
Over and above all, I am totally and completely amazed at the response USMasala gets from my readers. You make me feel all warm and fuzzy with all your encouragement, so a big Thank You to you all. My stats tell me how immensely loved my site is. It is very humbling and makes me more passionate about what I love doing. It has been out and out an joy-ride. It is such a great feeling to touch someone's life in anyway - help in a certain way - someone somewhere in some part of the world, an unknown stranger who suddenly becomes a very familiar name and face.
Thứ Hai, 2 tháng 5, 2011
ulcha is a soft leavened Indian bread with delicious fillings
that can be paired with just about any curry or eaten by itself. So if you haven't heard about them or have not tasted them, do not feel bad. I personally think that they are a little bit underrated and overshadowed by their more popular but very close cousin, the Naan. But if you have never had a Kulcha, I do encourage you to give one a try and you will realize for yourself that the difference is worth the special mention. The bread is exceptionally soft and tender when you break it between your fingers and as you take a bite, the savory goodness of the filling together with the softness of the bread, well.. makes you happy :)
So what is the difference between the Kulcha and Naan - here's what I think - Naan uses yeast in its dough while Kulcha uses only baking powder and baking soda. Naans are usually oblong in shape while Kulchas are round. Both are traditionally made in a Tandoor (earthen clay oven) but kulchas can be made on the stove top too. Both can be made in a conventional oven as well. I make my kulchas in the oven as well as on the stove top. It is popular all over India and in different parts of the world. They are generally stuffed with nuts, paneer, potato, khoya etc however the variety of filling one can stuff inside these Indian flatbreads is only limited by your imagination. Creativity is the name of the game – almost anything and everything goes for filling up these.
1 1/2 Cups Rice Vermicelli
250 Grams Kheema/Lamb mince
1 Large Onion ( Finely Chopped)
2 Green Chillies
2 Sprigs Curry leafs
2 Tsp Ginger Garlic Paste
1 Tsp Red Chilly powder
1 Tsp Coriander/ Dhania Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Lime juice
3 Cups Water
- Heat a pan with 1 1/2 tbsp oil add ginger and garlic paste fry add the mince meat along with the chilly powder, dhania , turmeric and salt fry add very little water and cover allow the meat to cook for 10 to 15 minutes.
- In a wok dry roast the rice vermicelli and reserve.
- Boil 3 cups water.
- In the same wok heat 1 tbsp of oil and clarified butter add all the spices fry a bit add the onions curry leafs and chillies and fry add 1 tsp of ginger garlic paste and fry the onion till transparent add the cooked meat to the onion stir and fry a bit add salt if needed and add the water cover and bring to a boil.
- Add the rice vermicelli to the boiling water and stir cover and place on medium flame. keep stirring occasionally till the water evaporates and the oil starts to separate add lime juice and garnish with mint and coriander...serve hot with raita or any salad...Enjoy...:)