Monday, March 2, 2015

Pina Colada



Here is a recipe for nonalcoholic version of Pina Colada using fresh pineapple pieces. It is a tropical fruit drink.
 
Pina colada has been the national drink of Puerto Rico since 1978 and the original recipe is a sweet cocktail made with rum, cream of coconut and pineapple juice.
Prep Time
5-10 Minutes
Serves
3-4 People
Ingredients
 
Fresh Pineapple Chunks
Pineapple Juice
Unsweetened Coconut Milk
Ice
Sugar / Honey ( Optional )
1.5 Cup
1 Cup
1 Cup
¼ Cup
1 Tbsp
Method


 
1.     Blend all the ingredients in a blender / mixie. Puree until it is smooth.




2.     Add sugar or honey if you want it sweet.
 
3.     Pour the smoothie to the glass and garnish with pineapple wedges.
 

Saturday, February 21, 2015

Matar Kachori / Peas Kachori


Peas Kachori is deep fried bread stuffed with green peas and spices. It is a delicious snack good to have on cold days.
Usually the dough is prepared by using all purpose flour ( maida ) But I have substituted it with wheat flour.
 

Prep Time
15 Minutes
Cooking Time
20-25 Minutes
Serves
12 Kachori
Ingredients
 
 
 
For the covering:
Wheat Flour
Semolina
Carom Seeds
Salt
Hot Oil
Oil
For the Stuffing:
Green Peas (Fresh/Frozen)
Chopped Mint Leaves (Optional)
Fennel Seeds
Chopped Green Chilli
Grated Ginger
Garam Masala
Chaat Powder
Roasted Gram Powder
Salt
Oil
 
2 Cups
1 Tbsp.
1 Tsp.
To Taste
1 Tbsp.
To deep fry
 
2 Cups
2 Tbsp.
1 Tsp.
1 Tsp.
1 Tbsp.
1.5 Tsp.
1 Tsp.
1 Tbsp.
To Taste
2 Tsp.
Method


 
1.     To make the dough : Take the flour, semolina, salt, carom seeds and hot oil in a mixing bowl. Rub the oil with your fingers. Knead to stiff dough by adding water little by little. Cover it and let it rest for 15-20 minutes.










 
2.     To make the stuffing : Microwave or boil the peas and mash them using a potato masher. Heat oil in a pan, add fennel seeds, let them sizzle. Add grated ginger, chopped mint and green chillies and sauté for a minute. Add mashed peas and dry masala powders and mix well. Add salt and powdered roasted gram and mix well. Cook for a minute or two. Let it cool.


 
3.     To make the Kachori : Knead the rested dough to smooth. Make lemon size balls. Roll into 3”-4” round roti. Place a tbsp. of peas stuffing in the center of the rolled dough. Gather the edges of the roti and seal them properly. Flatten and roll the filled potion again. Prepare the rest of the dough similarly.



4.     Heat oil to deep fry. Fry the kachoris in medium hot oil till crisp and golden. Drain them and take them off.
 
5.     Serve hot with date and green chutney garnished with chopped onion.
 

Friday, January 30, 2015

Asparagus Stir Fry


Asparagus is not mostly used in any Indian cuisine. Here is a simple stir fry with asparagus.  The fleshy green spears of asparagus are tender, crunchy and delicious. Do not overcook the asparagus, it taste good when it is cooked crunchy.
Prep Time
10 Minutes
Cooking Time
15 Minutes
Serves
4 People
Ingredients
 
 
 
Asparagus
Green Chilli
Curry Leaves
Salt
1 lb.
1-2
A Few
To Taste
For Seasoning
Mustard Seeds
Cumin Seeds
Olive oil
Asafatida
½ Tsp.
½ Tsp.
1 Tsp.
A Pinch
Method



 
1.     Chop the hard edges and cut the Asparagus to small pieces. Slit the green chillies.
2.     Heat oil on medium flame. Add mustard seeds and cumin seeds let them splutter. Add a pinch of asafetida.
 
3.     To this add chopped asparagus, slit green chillies and curry leaves. Stir well.
 
4.     Cook it uncovered for 7-8 minutes. Stir in between. Add salt and mix well. Cook for another minute and put off the stove.
 
5.     Serve hot.
Note: To add variation to this stir fry you can add chopped onion, garlic and ginger. Saute for 4-5 minutes and then add chopped asparagus and cook rest with the above process.