Showing posts with label New Year's Eve Bash. Show all posts
Showing posts with label New Year's Eve Bash. Show all posts

Sunday, May 22, 2011

Mushroom Pulao

I've realized that mushrooms can be quite polarizing: either you love them or you hate them. Here's a recipe for all my fellow mushroom-lovers out there!

For measurements and the list of ingredients for the recipe, please refer to Entertaining From an Ethnic Indian Kitchen.    

Prep: Wipe mushrooms with a damp paper towel to clean and slice them. Cut the onion and chilies.

Note: It is important not to wash mushrooms in water to avoid absorbing too much moisture.

Heat oil in a medium sauce pan over medium high heat. When the oil is hot, add bay leaf, cloves, cinnamon stick and cardamom pods.  
 
Note: Whole spices are added to flavor the dish and are not meant to be eaten.


When the cloves plump up, add onion and green chili.  


Sauté until the onion is translucent and edges begin to brown. Add ginger garlic paste and stir fry for 1 minute. Add mushrooms.


Sauté until mushrooms are slightly wilted. Stir in garam masala powder, basmati rice and salt. Mix thoroughly to coat all the rice grains with a thin film of oil and spices.


Stir in 3 ½ cups of water. At this point, you can transfer the mixture to an automatic rice cooker and finish cooking.


Alternative: Bring the rice mixture to a boil and reduce heat to the lowest setting. Cover with a lid and cook for about 20-25 minutes until the rice is done. Let it rest for 10 minutes. Fluff the rice with a fork. 

Garnish with cilantro.


Note: The recipe in Entertaining From an Ethnic Indian Kitchen also includes a garnish with paneer wrapped in edible silver leaves. I will leave that extra step for another day.

For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.  

Thursday, January 20, 2011

Fish Fry

This recipe makes the fish pieces become tender and succulent, not to mention the fact that salmon is a good source of omega 3 fatty acids.

For measurements and the list of ingredients for the recipe, please refer to Entertaining From an Ethnic Indian Kitchen.

Mix red onion, garlic, salt, paprika, cayenne, black pepper, cumin powder and vegetable oil in a bowl.

Note: You can prepare this marinade the night before you cook it and it will come out just fine. Don't leave it in the fridge for longer than overnight because then the fish will fall apart when you are frying the pieces. 

Cut the salmon into 2-inch pieces.

Add fish pieces to the marinade and gently toss to coat the fish pieces. Cover with plastic wrap and let it marinate for 2-4 hours in the refrigerator.

Heat 1 tablespoon of oil in a wok or skillet over medium high heat. When the oil is hot, add the marinated fish.

Fry until the fish is cooked thoroughly, while stirring occasionally. Garnish with cilantro and serve.


    For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.

    Broccoli Fry

    This is a very easy recipe for stir fry broccoli with flavor and spice. I eat it almost every day.

    For measurements and the list of ingredients for the recipe, please refer to Entertaining From an Ethnic Indian Kitchen.

    Wash and drain broccoli florets and dry with paper towels.

    Note: If the broccoli florets are very large, you may want to cut them in half so that they cook more evenly and are easier to eat. 


    When the oil is hot, add red chilies. 

    Note: Whole spices are added for flavor and are not meant to be eaten. 

    When red chilies turn darker, add garlic and stir fry for 1 minute.


    Add curry leaves and when they are crisp, stir in broccoli florets.

    Alternative: If you don't have curry leaves, it's not a big deal. The dish will still have a lot of flavor from the spices and garlic. 



    Sprinkle salt, turmeric and cayenne and stir fry for 1 minute.


    Reduce heat to medium, cover the skillet and cook until broccoli is tender while stirring occasionally.


    Serve as a side dish to any meal.



      For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.

      Monday, January 10, 2011

      Baby Potato Curry


      This recipe is satisfying enough to be a meal all on its own.

      Recipe provided courtesy of Entertaining From an Ethnic Indian Kitchen.
      Serves 4-6
      • 1 ½ pounds baby potatoes, red or yukon gold
      • 1 tablespoon salt


      Marinade
      • 1 tablespoon ginger garlic paste
      • 1 teaspoon minced fresh green chili, such as serrano
      • ½ - 1 teaspoon cayenne
      • ½ teaspoon freshly ground black pepper
      • 1 teaspoon coriander powder
      • ½ teaspoon fennel seed powder
      • 1 tablespoon lime juice
      • ¼ cup yogurt
      • 1 tablespoon vegetable oil
      • ½ teaspoon salt

      Gravy
      • 2 tablespoons vegetable oil
      • 2 cups finely minced onions
      • 1 tablespoon ginger garlic paste
      • 1 tablespoon coriander powder
      • ½ - 1 teaspoon cayenne
      • ½ teaspoon turmeric

      • 1 teaspoon salt
      • ½ cup tomato puree
      • 1 teaspoon kasuri methi (dry fenugreek leaves)
      • 2 cups water
      • 2 tablespoons milk
      • 2 tablespoons chopped cilantro/ coriander 

      Place potatoes with 1 tablespoon of salt in a medium stock-pot. Add enough water to cover 2-3 inches above the potatoes. Boil them over medium high heat until tender enough to be easily pierced with a fork or skewer.


      When the potatoes are ready, drain them into a colander. When they are cool enough to handle, peel them. Using a toothpick or a skewer, prick all over the potatoes to allow the marinade to penetrate.


      Alternative: If you don't have baby potatoes, cut large potatoes in half before coating them with the marinade.

      For the marinade, whisk to combine ginger garlic paste, green chilies, cayenne, black pepper, coriander powder, fennel seed powder, lime juice, yogurt, vegetable oil, and salt in a bowl. Add the potatoes and gently toss to cover the potatoes evenly with marinade. Cover and marinate for 1-2 hours, stirring once or twice in between.


      Preheat oven to 375o F.

      Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Spread potatoes in a single layer and roast them in the oven for 30-35 minutes while stirring once in a middle.

      Alternative: Instead of making this dish into a curry, serve the roasted marinated potatoes from the oven as a side dish.


      Meanwhile, prepare the gravy. Heat oil in a medium saucepan over medium high heat. When the oil is hot, add onions. Sauté onions until the edges begin to brown. Add ginger garlic paste, coriander powder, cayenne, turmeric and salt and stir fry for 2 minutes. Stir in tomato puree and kasuri methi and cook for 2-3 minutes while stirring often. Stir in 2 cups of water. 

        
      Reduce heat to medium and simmer for about 20 minutes until oil rises to the surface. 

      Note: While simmering the gravy, keep an eye on the sauce to make sure that it does not become too thick from losing moisture. If this happens, add more water for more gravy. 

      Stir in roasted potatoes and cook for another 5 minutes. Stir in milk. 
       
      Transfer to a serving dish. Garnish with cilantro.


      Note: This may seem like a time-consuming recipe but the steps are laid out to give you the opportunity to multi-task. While you are waiting for the potatoes to boil, prepare the marinade. While the potatoes are roasting in the oven, prepare the gravy. It's all about time management! 
        For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.
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