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Beerakai (Sin qua) Chutney

Beerakai or Sin qua is one of the cherished foods in South India. The most preferred or easy way to make a dish out of it is to make a chutney (a kind of a sauce). It is a very rustic and authentic dish which can go as a condiment or mix with rice or spread on a tortilla.

Cooking
Ingredients:

1. 1 lb Beerakai or Sin qua
2. 2 tsp Olive oil
3. 2 tsp Chana dal or split peas
4. 1 tsp Mustard seeds
5. 1 tsp Cumin seeds
6. 10 Green chilies
7. 5 Curry leaves
8. 1 tsp Salt or as needed
9. 5 Garlic
10. ½ tsp Fresh ground pepper

Preparation:
Step 1:

1. In a pan heat oil on medium or 375 and add mustard seeds.
2. In 2 - 3 minutes the seeds will start to sputter, at that point add cumin seeds, chana dal (split peas), crushed garlic, curry leaves and green chilies.
3. Stir for few minutes (make sure it is not burnt) and then add beerakai or sin qua.
4. Add salt, pepper and keep stirring.
5. Once the vegetable is cooked (which will be in 10 - 12 minutes or when the vegetable is tender and a little transparent), turn off the heat and let it cool.
6. Once cooled, grind the whole contents into a paste. Better if you have a food mil, run thru the mil
   
7. If spicy use some lemon or it is ready to serve as a condiment.

Yellow Tamarind Rice

Yellow tamarind rice is something which I grew up eating more often than not since school days from India. If you have left over rice and the following ingredients, this the quick preperation which is very tangy, spicy and nutty. It is also very healthy since it contains turmeric which contains lot of anti-septic properties. In fact this is considered staple food of Andhra Pradesh, a state in South India.

Cooking
Ingredients:

1. 1 Four inch tamarind - shelled
2. 1 tbsp Olive oil
3. 1 tsp Turmeric powder
4. 1 tsp Mustard seeds
5. 1 tsp Cumin seeds
6. 10 Green chilies
7. 5 Curry leaves
8. 4 cups White rice
9. 1 tsp Salt or as needed
10. ½ lb Shelled peanuts

Preparation:
Step 1:

1. Cook the rice till al dente and spread it on a plate or a container to cool it. Left over rice is best for this dish.
2. Roast peanuts on low medium heat till they are release oils and get a shiny sheen on them. This takes about 5 - 7 minutes.
3. In a small container add a cup of water and washed shelled tamarind. Heat it in microwave for about 4 - 6 minutes so that the tamarind pulp dissolves into the water. Let it sit aside for couple of minutes after which squeeze the tamarind pulp out into the water. If tamarind is not available substitute with ½ cup Worcestershire sauce.
4. In a big pan heat oil to medium or 375 and add mustard seeds.
5. When the seeds start to sputter add cumin seeds, curry leaves, green chilies and peanuts. When adding curry leaves be sure to cover with lid.
6. Stir for few minutes and then add the tamarind juice (or Worcestershire sauce). You may discard the strings, seeds and skin.
7. Cook till the liquid reduces by 1/3rd and then add the cold rice.
8. Add turmeric, salt and stir intermittently for next 5 minutes.
9. Turn off heat and wait for few minutes and then serve with chutney (optional).
   

Lemon Rice

If you mainly have lemons at home then Lemon Rice is something which even people who never cooked in life can really make a very delicious one out of it. This is also been a regular in our lunch boxes during our school times or in college. Easy to make, less messy to eat and very light. It will mainly be appreciated by people who line the tangy lemon flavor.

Cooking

Ingredients:

1. 2 Lemons
2. 1 tbsp Olive oil
3. 1 tsp Turmeric powder
4. 1 tsp Mustard seeds
5. 1 tsp Cumin seeds
6. 10 Green chilies
7. 5 Curry leaves
8. 4 cups White rice
9. 1 tsp Salt or as needed

Preparation:
Step 1:

1. Cook the rice and spread it on a plate or a container to cool it. Left over rice is best suited for this dish.
2. In a big pan heat oil to medium or 375 and add mustard seeds.
3. When the seeds start to sputter add cumin seeds, curry leaves and green chilies.
4. Stir for few minutes and then add the cold rice.
5. Add turmeric, salt and stir intermittently for next 5 minutes.
6. Before turning off the heat, squeeze the lemons juice as needed (mostly 1 is enough).
7. Turn off heat and wait for few minutes and then serve with chutney (optional).

Coconut Rice

Many of the south asians are big fans of coconut and use it in many forms in the diet. It is a healthy inclusion too. You dont need any big ingredients list for this dish and is a very good dish with kids because of its sweet taste of coconut. We loved eating it with a chutney and would compete for the last morsel.

Cooking
Ingredients:

1. ½ lb Grated coconut
2. 1 tbsp Olive oil
3. 1 tsp Turmeric powder
4. 1 tsp Mustard seeds
5. 1 tsp Cumin seeds
6. 10 Green chilies
7. 5 Curry leaves
8. 4 cups White rice
9. 1 tsp Salt or as needed

Preparation:
Step 1:

1. Cook the rice and spread it on a plate or a container to cool it. Left over rice is best for this dish.
2. In a big pan heat oil to medium or 375 and add mustard seeds.
3. When the seeds start to sputter add cumin seeds, curry leaves and green chilies.
4. Then add turmeric powder and then the coconut powder.
5. Stir for few minutes and then add the cold rice.
6. Add salt and stir intermittently for next 5 minutes.
7. Turn off heat and wait for few minutes and then serve with chutney (optional).

Sheesh kabab (minced meat)

Shish kabob is minced meat which is grilled with minimum of fat. It is very high in proteins and can be served as a snack or as a dish with rice or stuffed in a tortilla. To a tortilla add a kabab, sliced carrot, cucumber, lettuce and squeeze of lemon and you have a delightful wrap. You can substitute sausage in hot dog with a shish kabab too. Since this is not store brought you can be sure of its contents and no additives.

Cooking
Ingredients:

1. 2 lbs Minced lamb or goat
2. 1 tsp Garam masala (Indian spice mix)
3. 1 tsp Cumin powder
4. 1 tsp Coriander powder
5. 1 tbsp Ginger garlic paste
6. ½ tsp Honey
7. 1 tsp Red chilly powder
8. ½ tsp Fresh ground pepper
9. 1 tsp Olive oil
10. 1 tsp Curry powder
11. ½ tsp Saffron
12. 1 tsp Salt or as needed
13. 1 1 Quart Zip top bag
14. 1 Lime
15. 1 tsp Low sodium Soy sauce
16. 1 tsp Mustard oil
17. 1 bunch Coriander (or parsley) leaves
18. 1 bunch Mint leaves

Preparation:
Step 1:

1. Soak the wooden skewers in water for couple of hours.
2. Add the minced meat and all the ingredients plus half lime into the zip top bag.
3. Remove most of the air from the bag and seal it.
4. Squish the bag so that all the ingredients are mixed for few minutes.
5. Once thoroughly mixed and you see even color on all pieces, let it set to marinate.
6. Marinate it for at least 4 hours or best overnight

Step 2:

1. If you have a baking rack, place it over the baking pan. Make sure you use aluminum foil for easy cleanup.
2. On each of skewers take a handful of the meat and stick on it for almost the entire length.
3. Spread skewers evenly on the rack with visible separation between them.
4. Bake for 30 minutes on 375 and then broil 400 for 10 minutes.
5. Let the meat rest for few minutes when done in the oven.
6. Serve hot with slices of onion and remaining half lime.

Indian Grilled Chicken (Tandoori)

Tandoori chicken is marinated and grilled chicken. Tandoor by definition is indian traditional clay oven which is of dome shape with fire in it. This dish is very popular all over India and South Asia and served as snack or as an appetizer.

Cooking
Ingredients:

1. 2 lbs Chicken breasts or Qtrs skinless
2. 2 tbsp Yogurt
3. 1 tsp Garam masala (Indian spice mix)
4. 1 tsp Cumin powder
5. 1 tsp Coriander powder
6. 1 tbsp Ginger garlic paste
7. ½ tsp Red food color
8. ½ tsp Honey
9. 1 tsp Red chilly powder
10. ½ tsp Fresh ground pepper
11. 1 tsp Olive oil
12. 1 tsp Curry powder
13. ½ tsp Saffron
14. 1 tsp Salt or as needed
15. 1 One Quart Zip top bag
16. 1 Lime
17. 1 tsp Low sodium Soy sauce
18. 1 tsp Mustard oil

Preparation:
Step 1:

1. Wash the chicken thoroughly and cut diagonal slits. Also poke randomly so that the marinade can infuse.
2. Add the chicken and all the ingredients plus half lime into the zip top bag.
3. Remove most of the air from the bag and seal it .
4. Squish the bag so that all the ingredients are mixed for few minutes.
5. Once thoroughly mixed and you see even color on all pieces, let it set to marinate.
6. Marinate it for at least 4 hours or best overnight.

Step 2:

1. If you have a baking rack, place it over the baking pan. Make sure you use aluminum foil for easy cleanup.
2. Spread all the chicken pieces evenly on the rack with visible separation between them.
3. Bake for 30 minutes on 375 and then broil 400 for 10 minutes.
4. Let the chicken rest for few minutes when done in the oven.
5. Serve hot with slices of onion and remaining half lime.

Baked beans

Beans is very healthy vegetable and instead of frying, if baked it helps reduce even more fat intake. I was inspired by one of the popular chefs' of America in making a bake version of it. This can be served hot with a sauce or eaten as is. A great companion during Thanksgiving as a starter too.

Cooking

Ingredients:

1. 1 lb Beans
2. 1 cup All purpose flour
3. 2 Eggs
4. Spray oil
5. ½ tsp Fresh ground pepper
6. ½ tsp Salt or as needed
7. 1 tsp Fresh herb mix

Preparation:
Step 1:

1. String the beans and keep the strings aside.
2. Mix the flour with 1 egg, pepper, salt and herbs with water as needed.
3. Tie beans a group of 5 with the string, dip in the flour, then in the other remaining beaten egg wash and then the bread crumbs.
4. Place these bundles on the pan, spray the oil and bake for 10 – 12 minutes.
5. Serve hot

Noodles of Vegetables

Cooking
Ingredients:

1. ½ pkt Mixed stir fry vegebles
2. 5 long Carrots
3. 5 long Yellow zucchini
4. 5 long Green zucchini
5. 2 Red bell peppers
6. 1 Yellow bell peppers
7. 1 Green bell peppers
8. 1 tsp Fresh ground pepper
9. 2 tsp Low sodium soy sauce
10. 1 tsp Mustard oil
11. 2 tsp Olive oil
12. 1 tsp Worcestershire sauce
13. 1 tsp Oyster sauce
14. 1 tsp Pine nuts
15. 2 tsp Heavy cream
16. 1 cup Grape tomatoes

Preparation:
Step 1:

1. Using vegetable peeler peel carrots and zucchini. Fine julienne bell peppers.
2. Stir fry mixed vegetables and tomatoes for 8 – 10 minutes in olive oil, keep aside.
3. In the same pan stir fry the zucchini and bell peppers for 2 minutes.
4. Add the mixed vegetables, pepper, mustard oil, remaining sauces, salt and cream.
5. Garnish with chives or parsley and serve hot.

Shrimp purse

Cooking
Ingredients:

1. 1 pkt Puff pastry sheets (Not Shells)
2. 1 pkt U20 Pre cooked shrimp
3. 1 tsp Fresh ground pepper
4. 1 tsp Paprika
5. 1 tsp Salt or as needed
6. 1 tsp Ginger garlic paste

Preparation:
Step 1:

1. Devein the shrimp, remove any shells either head or tail, squeeze all water and marinate at least for few hours with pepper, paprika, ginger garlic paste and salt.
2. Thaw the pastry sheets for 5 – 7 minutes at room temperature. Normally they come in three fold of two in each packet.
3. Once thawed open the sheets and cut them into 3 in each strip a total of 18 for two sheets

Step 2:

1. In each square of the sheet place few shrimp good enough for the sheet edges to be pulled together into a purse.
2. Tie the purses together with a twine and place them on the aluminum tray

Step 3:

1. Place the tray in the middle or top level in the oven at 375 for 12 – 15 minutes or till the pastry is cooked.

Step 4:

1. Serve hot with sauce or chutney or just plain

Double ka meetha

Cooking
Ingredients:

1. 1 gallon Low fat milk
2. ½ tsp Saffron
3. 5 Cardamom
4. 5 Cloves
5. 1 Cinnamon
6. ¼ tsp Nutmeg powder
7. ½ cup Toasted almonds
8. 1 stick Butter
9. ½ loaf Bread

Preparation:

1. In ½ stick butter fry bread till brown and keep aside.
2. Boil milk.
3. Add saffron, cardamom, cloves, cinnamon and nutmeg to the milk.
4. Reduce the contents to half and then add the bread back.
5. Reduce the flame to low and cook till 15 minutes.
6. Turn off the flame and refrigerate overnight.
7. Serve in a cup, garnish with toasted almonds.

Chicken fried rice

Chicken fried rice
Ingredients:

1. 1 lb Boneless skinless chicken
2. ½ pkt Mixed stir fry vegetables
3. 2 tbsp Olive oil
4. 2 tsp Mustard oil
5. 1 tsp Fresh ground black pepper
6. 3 cups One day old rice
7. 1 tsp Salt or as needed
8. 2 tsp Low sodium soy sauce
9. 1 tsp Worcestershire sauce

Preparation:
Step 1:

1. Cut the chicken into small pieces of 1 inch size and stir fry the chicken in a sizzling hot pan.
2. Keep chicken aside and stir fry the vegetables for 8 – 10 minutes in olive oil.
3. Add mustard oil and the stale rice (if no stale rice, substitute with few hours refrigerated).
4. Mix them for 2 minutes and add Soy, Pepper, Worcestershire and salt.
5. Garnish with chives and serve hot in a bowl

Mixed vegetable rice

Cooking
Ingredients:

1. ½ pkt Mixed stir fry vegetables
2. 2 tbsp Olive oil
3. 2 tsp Mustard oil
4. 1 tsp Fresh ground black pepper
5. 3 cups One day old rice
6. 1 tsp Salt or as needed
7. 2 tsp Low sodium soy sauce
8. 1 tsp Worcestershire sauce

Preparation:
Step 1:

1. Stir fry the vegetables for 8 – 10 minutes in olive oil.
2. Add mustard oil and the stale rice (if no stale rice, substitute with few hours refrigerated).
3. Mix them for 2 minutes and add Soy, Pepper, Worcestershire and salt.
4. Garnish with chives and serve hot in a bowl

Mutton fry

Cooking
Ingredients:

1. 2 lbs Goat/Lamb meat medium cut
2. 1 Large onions
3. 5 Garlic
4. 10 Green chillies
5. 1 tsp Garam masala
6. 1 Cinnamon stick
7. 2 Cardamom
8. 5 Cloves
9. 5 Whole pepper cods
10. 1 tsp Fresh pepper powder
11. 1 tsp Ginger garlic paste
12. 1 tbsp Olive oil
13. ½ tsp Turmeric powder
14. 2 tsp Salt or as needed
15. ½ cup Coriander leaves
16. ½ cup Mint leaves

Preparation:
Step 1:

1. Wash meat and add to the pressure cooker with little salt and oil.
2. Cook the meat till there are 4 – 5 whistles or till meat is tender and falls of bone.
3. Julienne the onion.
4. Slit one side of the green chillies.
5. Crush lightly the garlic

Step 2:

1. Heat oil to medium or 375.
2. Fry onions in it till golden brown almost all over.
3. Add garlic, garam masala, cardamom, cinnamon, cloves, garlic pods.
4. Fry for 2 minutes and then add green chillies, turmeric, ginger garlic paste.
5. Fry for another minute and then reduce the temperature to low medium.
6. Then transfer the entire meat and broth from cooker and cook with no lid.
7. This will allow water to evaporate and keep cooking till the onions reduce.
8. Once the oil is released on the sides, the meat is cooked and delicious.

Step 3:

1. Turn off the flame and transfer to serving bowl.
2. Garnish with mint and coriander.

Shrimp curry - Hyderbadi style

Cooking
Ingredients:

1. 1 pkt (U40) Shrimp deveined
2. 2 Large onions
3. 5 Garlic
4. 5 Green chillies
5. 1 tsp Garam masala
6. 1 Cinnamon stick
7. 2 Cardamom
8. 5 Cloves
9. 10 Whole pepper cods
10. 1 tsp Fresh pepper powder
11. 1 tsp Ginger garlic paste
12. 1 tbsp Olive oil
13. ½ tsp Turmeric powder
14. 2 tsp Salt or as needed
15. 1 tbsp Low sodium Soy souce
16. ½ cup Coriander leaves
17. 2 tsp Chives
18. ½ tsp Red food color

Preparation:

Step 1:

1. Wash the shrimp completely and remove any heads and tails on them.
2. Squeeze any water in them and mix them with red food color.
3. Julienne the onion.
4. Slit one side of the green chillies.
5. Crush lightly the garlic

Step 2:

1. Heat oil to medium or 375.
2. Fry onions in it till golden brown almost all over
3. Add garlic, garam masala, cardamom, cinnamon, cloves and garlic pods.
4. Fry for 2 minutes and then add green chillies, turmeric, ginger garlic paste.
5. Fry for another minute and then add Shrimp.
6. Keep cooking till the onions reduce and shrimp cook completely.
7. Add soy sauce and reduce further for 5 minutes more.

Step 3:

1. Turn off the flame and transfer to serving bowl.
2. Garnish with Chives and coriander

Egg puffs - Hyderabadi Style

Cooking:
Ingredients:

1. 1 pkt Puff pastry sheets (Not Shells)
2. 9 Boiled eggs

Preparation:
Step 1:

1. Thaw the pastry sheets for 5 – 7 minutes at room temperature. Normally they come in three fold of two in each packet.
2. Once thawed open the sheets and cut them into 3 in each strip a total of 18 for two sheets

Step 2:

1. De-shell the eggs and cut them into halves vertically.
2. Place each half of the egg face down diagonally on each of the 18 small pastry squares.
3. Bring the other two ends near the center of the egg over the egg and seal them together. Use moisture if needed.
4. Place the completed pastry covered eggs on the aluminum tray

Step 3:

1. Place the tray in the middle or top level in the oven at 375 for 12 – 15 minutes or till the pastry is cooked.

Step 4:

1. Serve hot with sauce or chutney or just plain

Presentation:

1. Place all puffs sunny side up around the outer edge of the serving plate.
2. Place the chutney or sauce with the ladle/spoon in the center
   

Dum Chicken Biryani

Cooking

Ingredients:

1. 2 lbs Chicken cut into medium
2. 1/4 tsp Turmeric powder
3. ½ tsp Salt
4. 3 tsp Ginger garlic paste
5. 3 tbsp Yogurt
6. 2 Onions julienned
7. 1 tbsp Oil
8. 2 tsp Red chilli powder
9. ½ tsp Red chilli flakes
10. 2 tsp Coriander powder
11. ½ tsp Garam masala powder
12. 8 Green chillies
13. 1 bunch Mint leaves
14. 1 bunch Coriander leaves
15. ½ tsp Saffron (or Red food color)
16. 1 Lemon
17. 3 cups Basmati rice
18. ½ tsp Cardamom
19. 3 Bay leaves
20. 1 Cinnamon stick medium
21. 5 Cloves
22. 3 Boiled eggs
23. 1 cup Flour
24. ½ cup Toasted almonds
25. ½ cup Chives or green onions

Preparation:

Step 1:

1. Wash chicken and add turmeric, salt as needed, ginger garlic paste and yogurt.
2. Leave it to set for 1 hr.

Step 2:

1. Heat oil in a frying pan and fry the onions till they are brown completely (not burnt).
2. Set onions and oil aside to cool.

Step 3:

1. To the marinated chicken add the red chilli powder, coriander powder, garam masala, green chillies, mint leaves, coriander leaves and oil left over from step 2.
2. Leave it to rest at least for 2 to 3hrs (If left longer the taste of the biryani is better)

Step 4:

1. Mix saffron in lemon juice (or you can substitute with yogurt if no lemon).
2. Set aside.

Step 5:

1. Boil 6 cups of water in a pot. Add rice, salt, cardamom, bay leaves, cinnamon stick and cloves.
2. Once the rice is half cooked strain the water and set the rice aside.

Step 6:

1. Sauté the marinated chicken for 5 – 7 minutes.
2. Transfer the chicken to the slow cooker at the bottom.
3. Layer a third of the fried onions on top of the chicken.
4. Add half the rice on top of the onions.
5. Layer the next third of the onions.
6. Add remaining half of the rice.
7. Layer the remaining third of the onions.
8. Alternate the onions with the food colored lemon juice.
9. Seal the cover with flour dough to cook under dum (pressure).
10. Set the timer to 4 hours.
11. Turn the rice intermittently every hour.
12. After 4 hours serve hot with boiled eggs cut vertically in half

Presentation

In each plate

1. Take one serving of the biryani and place in the center of the plate.
2. Top the plate with one or two meat pieces.
3. Sprinkle store brought (or home fried) onions.
4. Sprinkle coriander and green onions or chives.
5. To add special touch, sprinkle toasted almonds on the top.

In serving bowl

1. Transfer the entire biryani onto the bowl.
2. Top the biryani with few meat pieces well placed.
3. Sprinkle store brought (or home fried) onions.
4. Sprinkle coriander and green onions or chives.
5. To add special touch, sprinkle toasted almonds on the top.

Health tips:

1. Instead of frying the onions, place them on a pan, spray oil (optional) and bake till brown at about 375.