Gobi Panch phoran

This is an bengali side dish. I learnt this from my jayabappamma who is an excellent cook.. I really liked it n here is the recipe for panch phoran since we use 5 spices the name is panch phoran.


Ingredients:
 10 florets of cauliflower
 mustard seeds, fennel seeds, fenugreek, kala jeera, onion seeds 1/2tsp each
 1 onion, sliced
 1 small potato, sliced, triangle
 1 tsp chilli powder
 salt to taste
 1tbsp oil

Method:

1. Heat oil in a pan, Add 5 spices and let it splutter, Then add onions fry for 5 min.
2. Now add Potatoes and Cauliflower. fry for couple of minutes and add chilli powder and salt. sprinkle little water and cook till vegetables are cooked.

Bhindi Pepper Fry

Ingredients:
 500 gm of ladies finger, we usually use small ladies finger for this
 2tsp pepper powder
 2 green chillies, slit
 salt to taste


Method:

1. clean the ladies finger, cut the ides and make two slits like cross.
2. heat 1tbsp of oil in a pan, add green chillies and pepper powder, i used freshely grounded pepper which gives u better aroma and taste. Fry for a while.
3. Now add ladies finger, mix well. fry for 5 min. cover n cook till bhindi is done. If u want u can sprinkle very little water.

Mexican rice

Ingredients:
 1pav basmati rice, soaked for 1/2hr and drained
 11/2cup cabbage, chopped
 1cup capsicum, chopped
 2 onions, sliced
 8 garlic cloves, chopped
 1" ginger, chopped
 5-6 green chillies, chopped
 4 cloves
 1" cinnamon
 2 bay leaf
 2tsp soya sauce
 2tsp vinegar
 1tsp chilli  powder
 salt to taste
 2tbsp oil


Method:

1. Heat oil in a pressure cooker. Add cloves, bay leaf, cinnamon, fry for 30 sec.
2. add garlic and ginger, fry for couple of minutes. Now add onions ry till translucent.
3. Add green chillies, cabbage and stir for 5 min. then add capsicum, soya sauce, vinegar, salt and chilli powder. fry till raw smell goes off.
4. Now add drained basmati rice, mix well. adjust the salt and add water upto the mixture level. cover the lid n cook on mediumm flame for one whistle.
5. Garnish with coriander leaves.

Taste of Pearl City: AWED Roundup

Taste of Pearl City: AWED Roundup

Indian spicy chicken

Ingredients:
 1 kg chicken
 1 onion, sliced
 1 tomato, chopped
 4 to 5 green chillis, slit
 1 tbs ginger and garlic paste
 1/2 tsp turmuric
 1/2 to 1 tsp chilli powder
 1 tsp coriander powder
 1 spring curry leaves
 4tbs oil
 1 tbs ghee
 salt
 coriander leaves, chopped
 cashews
 lemon juice
Garam masala: 4 cloves, 5 cardamom, 1/2 cinnamon stick, 8 black peppercons, roast and powdered.

dry roast and grind to a coarse powder
Method:

1. Marinate the chicken pieces with lime juice, salt, chilli powder and turmeric powder for 30 min.
2. Heat oil in a pressure pan, add green chillies, sliced onions, fry till translucent. then add ginger and garlic paste, fry for 5 min.
3. Add tomatoes and marinated chicken, fry for 5 min, cover and cook on low flame for 2 min. cover the lid and cook for 2 whistle. and till all the water evapourates.
4. Now add coriander powder, ghee, cashews and above roasted garam masala powder.
5. Fry on medium flame until dry, sprinkle coriander leaves. serve hot.
6. goes well with chappati, roti.

Raja Special

Ingredients:
 1 cup fried groundnut, crushed
 1 big onions, finely chopped
 1 big tomatoes, finely chopped
 1 green chillies, finely chopped
 1/2 tsp red chilli powder
 1/2tsp coriander powder
 1/2 tsp garam masala powder
 1/2tsp jeera powder
 salt
 1tsp of oil
 2tbsp corander leaves, chopped
 1/2 tsp lime juice

Method:

1. In a bowl, Mix all the ingredients very well except for groundnut.
2. then add crushed groundnut. mix well
3. finely garnish with coriander leaves and lime juice.

Idli manchuri

Ingredients:
 20 nos Idly(small, madras chinna idli)
 1/2 cup Spring onions
 1 Onion, chopped
 1/2 Capsicum, chopped
 5-6 Garlic pods, chopped
 1" Ginger, chopped
 Salt - As reqd
 3tsp Red chilli paste, soak a few red chillies in warm water and grind to paste, you may add 1 - 2 garlc to it
 1/2 tsp Pepper powder
 1tbsp Soya sauce
 1/4 tsp Red colour (optional)
 2 tbsp Tomato ketchup or any tomato sauce
 1/2 tsp Vinegar
 Ajinomoto - A pinch
 Oil for frying


Method:

1. Deep fry the idlies in very hot oil and fry till crisp and golden brown from outside. Remove and cool.
2. Heat a little oil in a pan or a kadai. Add chopped garlic, ginger and onions. Fry till translucent.
3. Add capsicum pieces and fry for a min. Add red chilli paste and saute. Add all the other sauces and fry well. Add the colour, vinegar and ajinomotto. Add salt and pepper and saute.
4. Add the idli pieces and mix well, till all the pieces are coated well with masala. Mix in 3/4 of the spring onions.
5. Garnish with the remaining spring onions.