Jinga with coconut sauce on toast(Prawns on french bread)
Cooking Class Schedule
Saturday, December 12, 2009
Tuesday, November 10, 2009
Franklin Park Library Cooking Event-Nov 10th ,2009
MENU FOR THE FP LIBRARY EVENT-Nov 10th,2009
Cumin Rice-Fragrant basmati rice cooked with cumin and green peas.
Chicken Curry-Tender pieces of chicken cooked with spices and yogurt and sour cream.
Vegetarian Samosas-Potatoe stir fry wrapped in flour tortilla filling and deep fried.
Yogurt Raita-Finely chopped cucumber,tomatoe,onion mixed with yogurt and sour cream.
Kheer-Dessert made with milk, roasted thin vermicelli,cashew bits and flavored with cardamom.
Cumin Rice-Fragrant basmati rice cooked with cumin and green peas.
Chicken Curry-Tender pieces of chicken cooked with spices and yogurt and sour cream.
Vegetarian Samosas-Potatoe stir fry wrapped in flour tortilla filling and deep fried.
Yogurt Raita-Finely chopped cucumber,tomatoe,onion mixed with yogurt and sour cream.
Kheer-Dessert made with milk, roasted thin vermicelli,cashew bits and flavored with cardamom.
Tuesday, October 20, 2009
Tuesday, October 13, 2009
Shoba's India Trip Pictures
Mom,Uma and Shoba
Walking up the aisle
Bride all dressed up
Indian Bride getting her feet painted red
Indian Bride getting ready
Dinner at copper chimney restaurant, Chandigarh,India
Suresh enjoying lunch at Dhabha in Chandigarh,India
Shoba enjoying watermelon juice at Maurya Sheraton Hotel
Feast at Bhukara Restaurant in Delhi,India
Walking up the aisle
Bride all dressed up
Indian Bride getting her feet painted red
Indian Bride getting ready
Dinner at copper chimney restaurant, Chandigarh,India
Suresh enjoying lunch at Dhabha in Chandigarh,India
Shoba enjoying watermelon juice at Maurya Sheraton Hotel
Feast at Bhukara Restaurant in Delhi,India
Sunday, September 13, 2009
Recipe For Chicken Makhani
My version of chicken makhani is what I cooked at the Glenview Farmers Market on Sept 5th, 2009.I served it with basmati rice cooked with green peas and cumin, and also yogurt,cucumber, tomatoes and onion raita.
Lot of you were asking me recipe and here it is....
CHICKEN MAKHANI
Ingredients:
Chicken…. 1 1/2lbs of boneless skinless thighs
Fenugreek leaves (methi)…………….. 2tblsps (optional)
Yogurt………… 1cup
Sour cream………………. 1/2cup
Coriander powder………… 1tsp
Chili powder………….. 1tsp
Tandoori powder…………. 1tsp
Garam masala………….. 1/2tsp
Turmeric………… 1/2tsp
*Garlic and Ginger paste……………… 1tsp (G&G paste)
Salt to taste
Olive oil 3tblsps
Onions finely chopped
METHOD
Heat a medium size pan and add oil. Fry chopped onions until translucent. Add G&G paste and cook for a few minutes.
Add fenugreek, stir and cook another couple of minutes. Add chicken pieces and cook for a minutes. Then add turmeric, chillipowder, garam masala, coriander powder, tandoori powder and salt.
Stir and cook for a minute or two. Mix together yogurt and sour cream and add to chicken. Mix well and leave it to simmer on med to low heat for about 20mins or until little oil floats on top. Serve hot with naan or chapathi.
ENJOY!!!
*Garlic and ginger paste-Grind equal amounts of garlic and fresh ginger with 1/2tsp turmeric to a smooth paste.
JEERA(CUMIN)RICE
Ingredients:
Basmati rice…….. 1cup
Water……….. 2cups
Frozen peas or mixed vegetables….. 1cup
Cumin……….. 1tsp
Salt………………… to taste
Olive oil……………1/4 cup
Butter ……..2tblsps
METHOD:
Wash rice and soak in water for little while. Steam frozen vegetables/green peas in the microwave for 3mins.
Heat a med size pan and add olive oil and butter. Add cumin and then add steamed vegetables. Cook for 2 mins. Then drain water from the rice and add rice to the pan. Stir fry the rice very gently, making sure the grains are not broken. Add two cups of water. Add salt to taste and cover and let it come to boil. Lower the heat to very low and cook for exactly 20mins. When done fluff with fork very gently and serve immediately on a platter. Serve with any curry and raita…………ENJOY!!!
YOGURT RAITA
A cool , creamy side is a must with spicy Indian food. Whole milk yogurt soothes the palate and stands up to the spicier dishes. This is a tasty dip with pitas or a Biriyani. Quick to prepare and will stay in the fridge for couple of days.
Ingredients:
Cucumber……………1 grated or chopped small cubes
Onion…….1 med chopped fine
Tomatoes……2 chopped fine
Yogurt………..1 cup
Sour cream…………..1 cup
Roasted Cumin powder……….pinch
Mint leaves…for garnish
Salt……..to taste
METHOD:
Mix all ingredients together and garnish with roasted cumin powder and mint leaves. Serve with biriyani or any spicy Indian food…………ENJOY!!!
Lot of you were asking me recipe and here it is....
CHICKEN MAKHANI
Ingredients:
Chicken…. 1 1/2lbs of boneless skinless thighs
Fenugreek leaves (methi)…………….. 2tblsps (optional)
Yogurt………… 1cup
Sour cream………………. 1/2cup
Coriander powder………… 1tsp
Chili powder………….. 1tsp
Tandoori powder…………. 1tsp
Garam masala………….. 1/2tsp
Turmeric………… 1/2tsp
*Garlic and Ginger paste……………… 1tsp (G&G paste)
Salt to taste
Olive oil 3tblsps
Onions finely chopped
METHOD
Heat a medium size pan and add oil. Fry chopped onions until translucent. Add G&G paste and cook for a few minutes.
Add fenugreek, stir and cook another couple of minutes. Add chicken pieces and cook for a minutes. Then add turmeric, chillipowder, garam masala, coriander powder, tandoori powder and salt.
Stir and cook for a minute or two. Mix together yogurt and sour cream and add to chicken. Mix well and leave it to simmer on med to low heat for about 20mins or until little oil floats on top. Serve hot with naan or chapathi.
ENJOY!!!
*Garlic and ginger paste-Grind equal amounts of garlic and fresh ginger with 1/2tsp turmeric to a smooth paste.
JEERA(CUMIN)RICE
Ingredients:
Basmati rice…….. 1cup
Water……….. 2cups
Frozen peas or mixed vegetables….. 1cup
Cumin……….. 1tsp
Salt………………… to taste
Olive oil……………1/4 cup
Butter ……..2tblsps
METHOD:
Wash rice and soak in water for little while. Steam frozen vegetables/green peas in the microwave for 3mins.
Heat a med size pan and add olive oil and butter. Add cumin and then add steamed vegetables. Cook for 2 mins. Then drain water from the rice and add rice to the pan. Stir fry the rice very gently, making sure the grains are not broken. Add two cups of water. Add salt to taste and cover and let it come to boil. Lower the heat to very low and cook for exactly 20mins. When done fluff with fork very gently and serve immediately on a platter. Serve with any curry and raita…………ENJOY!!!
YOGURT RAITA
A cool , creamy side is a must with spicy Indian food. Whole milk yogurt soothes the palate and stands up to the spicier dishes. This is a tasty dip with pitas or a Biriyani. Quick to prepare and will stay in the fridge for couple of days.
Ingredients:
Cucumber……………1 grated or chopped small cubes
Onion…….1 med chopped fine
Tomatoes……2 chopped fine
Yogurt………..1 cup
Sour cream…………..1 cup
Roasted Cumin powder……….pinch
Mint leaves…for garnish
Salt……..to taste
METHOD:
Mix all ingredients together and garnish with roasted cumin powder and mint leaves. Serve with biriyani or any spicy Indian food…………ENJOY!!!
Saturday, September 5, 2009
Thursday, August 27, 2009
Indian Food at Glenview Farmers Market-Sept 5th, 2009
FYI,I will be at the Chefs Table at Glenview Farmers Market on saturday Sept 5th from 10am to 11am and will be passing out sample food.I will also have Indian Spice Box and a spice packet available for purchase.
Hope to See there...........
Hope to See there...........
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