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today, i'm gonna include this recipe for the simple yet delicious bhindi (okra/ lady finger).
there are a couple of ways of making this delectable vegetable and there's no way you can go wrong unless you add water :D
ingredients:
bhindi - 1/2 kg
onion - 1 large
oil - 40 ml
cumin seeds - 1 teaspoon
chilli powder - 1 teaspoon
coriander powder - 2 teaspoon
turmeric powder - 1/2 teaspoon
salt - 1 teaspoon
cut the bhindi into rings of 1 cm thickness, or vertically into 4 pieces, either is ok.
chop the onions into small pieces.
heat the oil in a saucepan and add the cumin seeds. the cumin will turn whitish and then dark brown. add the onions when cumin turns brown (this should be about 10 seconds if the oil is hot), fry the onions on medium heat for about 8 mins stirring occasionally. turn the heat high and add the spice powders (not salt) with 1/4 cup of water, stirring it so that the spices get cooked properly. once the water is evaporate, the spices would be cooked. now add the cut bhindi and turn the heat to low-medium (4 o'clock) and add salt. cover and cook for 20 minutes, stirring twice or thrice during this time. best served with chapaatis, daal and rice.
Friday, February 26, 2010
Monday, January 25, 2010
mutton biryani (new recipe better, faster, tastier :p)
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Hi all,
I had an old recipe for mutton biryani on this blog but I am accepting room for improvement and here's the newer, better, nicer, tastier, and easier version.
ingredients (to serve 4 like me)
2 kgs mutton with bone
1 tablespoon meat masala
1 teaspoon turmeric
250 gram yoghurt
50 ml mint sauce
100 ml oil
1 tablespoon cumin
1 teaspoon black cumin
whole spices
6 bay leaves
10 whole cardamom
3 black cardamom
4 cinnamon sticks
3 star aniseed
3 large onions
10 cloves garlic
50 grams ginger
2 tablespoon coriander powder
1 teaspoon chilli powder
salt to taste
300 grams long basmati rice (don't be stingy, get the best one!)
a pinch of saffron (so that it's covers a teaspoon - sorry can't explain it better)
sultanas 50 grams
cashews 100 grams
coriander and mint leaves 50 grams each
eggs - 4
first mix the meat, yoghurt, meat masala turmeric and mint sauce and leave overnight at least (24 hours is even better)
blend onions, garlic and ginger.
heat oil, add cumin and black cumin and the whole spices and then the onin paste.
after cooking on low-medium for 30 minutes, turn the heat to high and add the coriander powder, chilli powder, and the marinaded meat. cook on high for 10 mins stirring frequently, add 1 level teaspoon salt and then cook on low for 2 hours 40 minutes
when the meat is done for a total of 2 hours 50 minutes, start boiling the rice in 2-3 ltrs already boiled water with 4 teaspoons of salt in it (don't worry, we drain the salty water once ride is done). Mix saffron in 1/4 cup of hot milk and stir gently. When the rice is about 3/4th way through (this should take 10-15 minutes, and you can check my squeezing the rice grain so that it doesn't squish completely. the meat would be done for 3 hours by now), drain the water out completely. Add the saffron mix to the rice. chop the coriander and mint and mix with rice, along with cashew, sultanas, 1/2 to 1 level teaspoon salt (1/2 is enough for most).
now spray a deep oven dish with oil and add a layer of 2 cm deep layer of rice, and then add a layer of mutton pieces. drizzle with some of the curry from mutton. another layer of rice, then mutton, then a drizzle of curry. you WILL have extra curry left over. don't dump it into the rice or else it wouldn't be biryani, it'd be khichdi :D
into the oven at 165 degree Celsius for 30 minutes. meanwhile boil the eggs for putting on top. done :)
On the side, you can serve, kachummar, and als whipped yoghurt with a pinch of chilli powder, a teaspoon of mint sauce and salt.
Hi all,
I had an old recipe for mutton biryani on this blog but I am accepting room for improvement and here's the newer, better, nicer, tastier, and easier version.
ingredients (to serve 4 like me)
2 kgs mutton with bone
1 tablespoon meat masala
1 teaspoon turmeric
250 gram yoghurt
50 ml mint sauce
100 ml oil
1 tablespoon cumin
1 teaspoon black cumin
whole spices
6 bay leaves
10 whole cardamom
3 black cardamom
4 cinnamon sticks
3 star aniseed
3 large onions
10 cloves garlic
50 grams ginger
2 tablespoon coriander powder
1 teaspoon chilli powder
salt to taste
300 grams long basmati rice (don't be stingy, get the best one!)
a pinch of saffron (so that it's covers a teaspoon - sorry can't explain it better)
sultanas 50 grams
cashews 100 grams
coriander and mint leaves 50 grams each
eggs - 4
first mix the meat, yoghurt, meat masala turmeric and mint sauce and leave overnight at least (24 hours is even better)
blend onions, garlic and ginger.
heat oil, add cumin and black cumin and the whole spices and then the onin paste.
after cooking on low-medium for 30 minutes, turn the heat to high and add the coriander powder, chilli powder, and the marinaded meat. cook on high for 10 mins stirring frequently, add 1 level teaspoon salt and then cook on low for 2 hours 40 minutes
when the meat is done for a total of 2 hours 50 minutes, start boiling the rice in 2-3 ltrs already boiled water with 4 teaspoons of salt in it (don't worry, we drain the salty water once ride is done). Mix saffron in 1/4 cup of hot milk and stir gently. When the rice is about 3/4th way through (this should take 10-15 minutes, and you can check my squeezing the rice grain so that it doesn't squish completely. the meat would be done for 3 hours by now), drain the water out completely. Add the saffron mix to the rice. chop the coriander and mint and mix with rice, along with cashew, sultanas, 1/2 to 1 level teaspoon salt (1/2 is enough for most).
now spray a deep oven dish with oil and add a layer of 2 cm deep layer of rice, and then add a layer of mutton pieces. drizzle with some of the curry from mutton. another layer of rice, then mutton, then a drizzle of curry. you WILL have extra curry left over. don't dump it into the rice or else it wouldn't be biryani, it'd be khichdi :D
into the oven at 165 degree Celsius for 30 minutes. meanwhile boil the eggs for putting on top. done :)
On the side, you can serve, kachummar, and als whipped yoghurt with a pinch of chilli powder, a teaspoon of mint sauce and salt.
Thursday, January 14, 2010
2009 was a good year!
in terms of professional satisfaction, 2009 couldn't have gone any better (of course, it would have been great if i got a tenure, but then again, it would be awesome if my wallet filled itself, if we could fly @ 200kph, if pizzas were on the official high-fibre detox diet :D)
anyways, the three best things that happened were (in order of importance for me):
1. getting the best paper award at SIGMAP 2009 - I don't know how ;-)
2. getting an average 4.8 / 5 student feedback score for my postgraduate unit Object Oriented Technology
3. getting the teaching excellence award at SIBT and tax-exempt 1000$ to go with it
4. getting my first submitted grant approved (even though it was a tiny tiny grant request :D)
on the personal front, i got to see my sister after 5 years and one of my niece for the first time. I was completely overwhelmed with joy during that entire month.
hope 2010 can be half as awesome :)
anyways, the three best things that happened were (in order of importance for me):
1. getting the best paper award at SIGMAP 2009 - I don't know how ;-)
2. getting an average 4.8 / 5 student feedback score for my postgraduate unit Object Oriented Technology
3. getting the teaching excellence award at SIBT and tax-exempt 1000$ to go with it
4. getting my first submitted grant approved (even though it was a tiny tiny grant request :D)
on the personal front, i got to see my sister after 5 years and one of my niece for the first time. I was completely overwhelmed with joy during that entire month.
hope 2010 can be half as awesome :)
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