Food for 7 Stages of Life: Random (RV Style)

Showing posts with label Random (RV Style). Show all posts

Friday, August 14, 2009

Rice Noodles Payasam / Kheer

Posted by RV @ Food for 7 Stages on Friday, August 14, 2009

We usually make kheer/payasam with vermicelli that is made out of semolina. This noodles or vermicelli is made from rice and it comes from Thailand. I bought this from one of the Indian stores to prepare lemon sevai but ended up using in payasam. It tastes like heaven in payasam as it is very soft, blends nicely with milk or condensed milk and it isn't chewy as the normal Indian vermicelli

Ingredients

Condensed Milk - 1 small can

Milk (Organic 2%)- 2 cup

Water - 2 cup

Sugar - 3 tbsp

Rice Vermicelli - 50 gm

Raisins - 20 / 2 tbsp

Cashews - 10

Ghee - 1 tbsp

Cardamon powder - 1/2 tsp

Vellarikkai Seeds (cucumber seeds) - 1 tsp [optional]

In a kadai, heat ghee, roast raisins, cashews, vellarikkai (cucumber) seeds. Remove when the raisins puff up. Keep them aside.

In a sauce pan, add Condensed milk, water. Stir it well. Now add milk and bring it to boil. At this stage add sugar and let it dissolve. Add Rice vermicelli and let it cook for 15-20 min on a medium low flame. The rice vermicelli becomes soft when it is cooked well. Add cardamon powder, stir and remove it from flame. Garnish it with raisins and cashews. You can serve it hot or cold, either way it tastes great. This is always in my get together menu as it is different from usual kheer/payasam and it is a super hit among my friends.

Garnish:

You can garnish it with nuts or fruits you could think of. I sometimes add dried cranberry too.

Can I use milk instead of condensed milk?

Yes. Then replace condensed milk+water with 8 cup of milk. Do not add water if you are using milk.

I would like to send this to Fall in Love (FIL) - Milk event hosted by Sanghi's food delights

I would like to send this entry to FIC-Zodiac sign event hosted by Sunshine Mom & Ashwini

Friday, July 31, 2009

Random Fish Curry/Mali Amti

Posted by RV @ Food for 7 Stages on Friday, July 31, 2009

Another random recipe from my experimental kitchen. I actually bought king fish for frying it but ended up making fish curry as I couldn't cut the fish into thin slices. I bought fish from a Asian supermarket. The pieces were really thick and I didn't notice. When I got back home, it was too hard for me to cut it due to the small round bone in the center. But I am happy coz I ended up making delicious fish curry. My hubby doesn't like fish in any form. He would be ok if it is fish fry. To my surprise, he loved the curry and wanted to have more.

Ingredients

King Fish - 1 lb (Vanjaram)
Onion - 1/4 (Kandho)
Shallots - 12 (Nanha Kandho) (We can skip onion and use 20 shallots instead)
Tomato (Medium) - 1 (Thakkali Pallo)
Gingerly Oil - 3 tbsp (Regular oil can be used) (chokkod thel)
Tamarind - size of 1 small lemon (cheez)
Ginger Garlic Paste - 1 tsp (losoon allo paste)
Green Chili - 2 (paccha Mirikailo)
Cumin Seeds - 1/2 tsp (jeero)
Mustard Seeds - 1/2 tsp (mogiri)
Salt to taste (Meet)
Curry Leaves - few sprigs (Karuva pillo)
Turmeric Powder (Manjal bhuruko)
Chili Powder - 2 tsp (Miri bhuruko)
Pepper Powder - 1/2 tsp (Milaghu bhuruko)
Cumin Powder - 1/2 tsp (Jeero bhuruko)
Dhaniya Powder 1 1/2 tsp (Dhaniya bhuruko)

Method

Clean and wash the fish thoroughly. I would use turmeric and salt water to clean them.

In a large bowl, add salt,1/2 a portion of chili powder, pepper powder, cumin powder, dhaniya powder, turmeric powder. Massage the fish with this mix. Marinate for couple of hours in the freezer.

Couple of hours later:

Soak tamarind in 1/2 cup of water for 30 minutes. We can soak it in warm water for 10-15 minutes if we are running late. Extract the juice

In a kadai, add oil, when it is hot add mustard seeds and let is splutter then add cumin seeds, curry leaves, green chili and saute.

Then add onion, shallots and saute until it turns golden brown. Between add some turmeric powder and salt.

Add tomato and let it become soft and mushy.

Add ginger garlic paste and let the raw smell disappear.

Then add tamarind water and bring into boil then add the remaining portion

of chili powder, pepper powder, cumin powder, dhaniya powder, turmeric powder.

Add 1/2 cup of water and bring it boil. (Can add more water for thinner gravy) Then add marinated fish and let it blend well. Add more salt and spice if required.

Let the fish cook on low flame for 15-20 minutes or until the fish is cooked well.

Garnish it with coriander/cilantro leaves and Serve hot with rice or rotis. Fish curry usually tastes better when consumed the next day of preparation.

I would like to send this dish to 'Side dish for chappati' blog event hosted by Vicky

Also, I would like to send this to SPOTLIGHT:FISH event hosted by Indirani.

Monday, July 20, 2009

Chicken Fry

Posted by RV @ Food for 7 Stages on Monday, July 20, 2009

I should say that this is RV style Chicken fry which means that this is my own recipe. I was just thinking how it would taste if I take a piece of boneless chicken dip it in egg and fry it on a tawa. Then I thought I wouldn't like it unless it is spicy. Ok then I should marinate the chicken with spices fry it so that it cooks well from inside and then coat it with egg and fry again. This sounded good to me. Again something was missing thought why not saute some onions and bell pepper and mix the fried chicken with it and add some sauces... aah.. now I think you are good to read this recipe. Hope you find it interesting and lip smacking.

Ingredients

Boneless Chicken - 100 gms (8-10 small pieces)
Capscicum (Green, Yellow) - 1/4 cup diced
Onion - 1/2 diced
Tomato Ketchup - 2 tsp
Barbeque Sauce - 2 - 3 tsp
Soya Sauce - 2 tsp
Egg - 1
Oil - 3 tbsp
Salt to taste
Pepper - 1/8 tsp
Chili Powder - 2 tsp
Turmeric Powder - pinch
Coriander leaves - few sprigs
Green Chili - 2
Lemon juice - 1 tsp
Cumin Seeds - 1/4 tsp

Method

Wash and clean the chicken thoroughly. Soak it in turmeric/Salt water, this will cleanse the chicken.
In a bowl, add chicken, 1/2 tsp of chili powder, salt, turmeric. Mix it well, put it in the freezer and marinate it overnight or couple of hours. I marinated it overnight.
Next day or couple of hours later : In a kadai, add 1/2 tbsp of oil and fry the chicken until its cooked well. The texture of chicken changes and you can see few dark spots when its cooked. Keep aside.
Now in a small cup add egg, salt, 1/8 tsp of chili powder, 1/8 tsp of pepper poweder. Beat it well.
In a kadai, add 1 1/2 tbsp of oil, Soak the chicken in the egg mix and fry it or alternatively add the fried chicken and pour 2 tbsp of egg mix on top of it and fry until the egg is cooked. Keep it aside.
In the same kadai, add 1 tbsp of oil when it is hot add cumin seeds, wait for few seconds and then add onion and saute. Then add 2 green chili, capsicum and saute for 2-3 minutes. You should see some dark spots of capscicum. Add salt. ( for the vegies only).
Now add the fried chicken, barbeque sauce, tomato ketchup and soya sauce. Mix it well. We can add some chili powder if we want it more spicy. Fry it for couple of minutes until the sauce blends well with chicken and the vegies. Remove it from flame.
Garnish it with coriander leaves and squeeze some lime juice (around 1 tsp) before serving. Serve it hot.

Trust me the random style recipe came out really well and my hubby dear said some more please..:-)