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Showing posts with label Basics of Indian Cooking. Show all posts
Showing posts with label Basics of Indian Cooking. Show all posts
Kuboos is a flat bread normally served for middle eastern dishes, mainly in shawarma.
Recipe is posted on Youtube English and Tamil Channel π
Ingredients:
1/2 Cup Maida (All Purpose White Flour)
1/2 Cup Whole Wheat Flour
1 Tsp Yeast
1 Tsp Powder Sugar
1/4 Tsp Salt
3 Tbsp Oil
Method:
Heat 1 cup of water in a pot until Luke warm and reserve.
In a mixing bowl combine maida and wheat flour.
Add yeast and sugar in the flour and mix well.
Add salt and combine the flour.
Gradually add luke warm water and knead the flour to semi tight dough.
Add 3 tbsp oil and knead the dough until smooth and soft consistency. Cover the dough with a cloth and allow it to rest for 30 minutes before use.
After 30 minutes place the dough in a air tight container and refrigerate until use.
Take slightly larger than lime size dough ball and roll to form a roundel.
Dip the roundel in little flour and roll it out to form slightly thick rotis. Prepare 5 to 6 roti to fry for a batch.
Heat a iron tawa on medium flame. Once the tawa reaches temp transfer the rolled roti to the tawa and fry it for a two minutes on each side, once tiny bubbles form and the roti starts to turn golden remove from tawa and reserve on a plate.
To prepare half cooked kuboos and store it fry the roti for a minute till it for bubbles on both sides then remove from tawa and reserve in a air tight container.
We can reheat the kuboos just before serving or preparing shawarma.
Masala idli is a classic south Indian tea time snack. We normally use all the leftover idles from breakfast and prepare such dishes. This is my own recipe and not copied or recreated anyone's recipe.
Recipe video posted on Youtube English Channel π
Masala Idli Recipe:
10 Idles
1 Large Onion
3 Green Chilies
2 Sprigs Curry Leaves
1 Tbsp Coriander Leaves
5 Pods Garlic
1/2 Inch Ginger
1 Tbsp Lime Juice or Tamarind Extract
1/4 Tsp Asafetida
1 1/2 Tbsp Vangi Bath Masala
Salt as per taste
Oil for frying
1 tsp Ghee
Prep:
Use chilled or frozen idli for this recipe.
Cube the idli and freeze it.
Peel, wash and finely chop the onion.
Wash and finely chop chilies.
Separate coriander leaves rinse twice, drain and finely chop.
Peel, wash and finely chop ginger.
Peel, wash and finely chop garlic.
Separate curry leaves rinse twice, drain and reserve.
If you want to prepare vangi bath powder from scratch please follow the link: Recipe
Vangibath recipes on Vidyascooking
Method:
Heat 1 1/2 cups oil in a wok on low flame, allow to reach smoking point.
Gently drop the frozen idly cubes in hot oil and fry it for 2 minutes on each side till golden.
Drain the idly pieces and reserve on a plate. Follow the same step and fry all the idly cubes. The oil temperature may reduce from cold idly cubes keep adjusting the flame between medium and high flame while frying.
Heat a wok with 1 tsp oil and 1 tsp ghee. Add finely chopped onion, curry leaves, chilies, ginger and garlic fry the onion till transparent.
Add vangi bath masala and fry the onion for few seconds.
Add the fried idly pieces and fry for a minute in the masala.
Sprinkle some water and toss the idly once more, allow the idly to cook and fry in the masala for another minute.
Garnish with finely chopped coriander and lime juice...serve hot and enjoy!
Threaded chicken with a spicy peanut sauce is a perfect starter, we can serve it along with fried rice.
Threaded Chicken Recipe on Youtube Channel
Threaded Chicken Ingredients:
250 Grams Boneless Chicken / Breast
6 to 7 Spring roll or Samosa Sheets
1 1/2 Tbsp Ginger and Garlic Paste
1/4 Tsp Turmeric Powder
1 Tbsp Chilly Powder
1 Tbsp Kitchen King Masala
1 Tbsp Coriander Masala
1 Tsp Corn Flour
1 Tsp All Purpose Flour
1 Tbsp Soya Sauce
Oil for frying
To Prepare Slurry:
3 Tbsp Corn Flour
3 Tbsp All Purpose Flour
Method:
Wash the chicken well allow excess moisture/ water to drain using a colander.
Chop the Chicken into fingers.
Chop the samosa/ spring roll sheets into thin threads using a sharp knife.
Mix the corn flour and all purpose flour in some water and prepare a slurry. The slurry should coat your finger and not be runny.
Add oil for frying to a wok and place it on medium flame.
In a bowl add the chicken pieces followed by kitchen king masala, chilly powder, coriander powder, turmeric, ginger and garlic paste, soya sauce, and salt.
Massage the masala in the chicken and allow to marinate for 10 minutes.
Spread the thinly chopped spring roll threads on a plate.
Roll the marinated chicken fingers in corn slurry, shake out excess slurry.
Roll it in the chopped threads, we need to wrap the threads on the chicken fingers and gently drop into the hot oil.
Fry the fingers for a minute on each side keep flipping the chicken and fry until golden.
Drain the threaded chicken from oil and reserve on plate.
We can sprinkle with chaat masala seasoning mix and serve the threaded chicken with sambal or spicy peanut sauce...Enjoy!
Red rice is good source of fiber and contains all essential nutrients required for our current lifestyle. Red rice is recommended by all dietitians and nutritionists. Mom and I, try our best to incorporate more and more healthy breakfast options to maintain our overall health.
Red Rice Idly and Dosa Batter Recipe on Vidyascooking Channelπ
Ingredients:
1 Cup = 125 Grams Par Boiled Idly Rice
1 1/2 Cups = 175 Grams Raw Red Rice
3/4 Cup = 100 Grams Black Gram Dhal Round (Urad Dhal)
1 Cup Red Beaten Rice (Red Paper Poha)
1 Tsp Fenugreek Seeds
1 Tbsp Sugar
1/4 Tsp Cooking Soda
1 1/2 Tbsp Coarse Salt
2 Tbsp Oil + Oil as required...
Method:
Ingredients need to soak for six hours:
Wash combine and wash both the rice thrice and soak in enough water for six hours.
Wash the urad dhal thrice and soak in enough water for six hours.
Wash and soak the fenugreek in 1/2 cup water.
Ingredients needs to soak for 2 hours:
Wash the red poha twice and soak in water for two hours.
Start Stone Grinding:
Wash the soaked rice and urad dhal twice before grinding.
Combine and add all the ingredients to the stone grinder and add 1 cup water grind to form smooth batter.
If needed we can adjust and add i more cup water gradually making sure the batter is neither to thick nor to thin.
Even if he batter is thick we will wash the stone grinder with 1/2 cup water we can adjust the consistency by adding this water.
Add the batter in a bowl with enough space for the batter to ferment and double in volume.
Add salt to the batter and place a cover, allow the batter to ferment overnight.
If you do not use a stone grinder, use regular mixer to grind the batter. Make sure to grind in small batches as we require a uniform and smooth batter.
Prep the Batter for Idly and Dosa:
To achive crispy dosas and soft idly, we need to add 1 tbsp sugar, 2 tbsp oil and 1/4 tsp cooking soda to the batter and mix it well, alow the batter to rest for 15 minutes.
Prepare Idly:
To prepare uniform and soft idlis, mix the batter well, while mixing beat and incorporate air in the batter to achive fluffy idlis.
Place the idly steamer with enough water on medium flame, allow the steam to build on medium flame.
Prepare the idly plate. Apply oil to the idly plate and ladle the batter in the mould.
Place the idly plate in the steamer, cover and allow to steam cook on medium flame for 10 minutes.
To check the idlies have cooked or not pierce a sharp tooth pick or knife in the middle to check if the batter is cooked or wet.
Once the idlies have cooked sprinkle water to demould the idly, using a sharp pointed spatula demould the idlies and serve hot...Enjoy π
Prepare Dosas:
Heat a tawa on medium flame.
Apply 1/4 tsp oil on the tawa, using half onion spread the oil on the tawa.
Ladle the batter and spread to form even dosa.
Add few tsp oil over the dosa, cover and cook on high flame for 2 to 3 minutes.
Once the base of the dosa turns crispy and golden in color, we can flip it to other side if needed or demould and serve hot with chutney...Enjoy π
Regular Rice Idly and Dosa Batter Recipe Video on Vidyascooking Channel
Appam Batter Recipe Video on Vidyascooking Channel
Across India, hyacinth beans are used in many recipes shelled, hulled, dried, coarse ground, In local dialect Kannada hyacinth beans are referred as (avarekalu) ಠಡರೆΰ²ಾΰ²³ು. In Tamil Mocha Kottai which is added to upma (avrekaalu uppittu) Rice / Akki rotti, Stir fried with Potatoes. The outer membrane of the seeds are soaked and hulled after shelling, the inner soft beans is used for a variety of dishes. This form is called hitakubele / Piddukku, which means "Hulled hyacinth bean. Many places across Tamil nadu, karnataka and Andhra these beans are hulled and used in meat curries, vegetarian curries, spinach curries and rotis, which enhances the flavor and taste of the dish.
We can find Hyacinth beans through out the year in Bangalore which is sold already hulled, bit pricey but people consume regularly. Best season to by is from September to April.
First Step Shell the beans and reserve in a bowl...
Shelled beans can be stored without moisture in the fridge for upto 2 weeks...
Shelled beans without hulling can also be washed dried in sun for 2 to 3 weeks until dried, which can be stored upto 2 years in a airtight container...
To hull the beans easily add water to the beans and soak for upto 5 hours.
Before hulling water the beans twice and add lukewarm water to hull the beans easily...
Hulled beans can be boiled and preserved in airtight container in the freezer for upto 1 year until use. Hulled beans is replaces in place of dhal and cooked with spinach which is incredibly aromatic and tasty.
Tips: Normally these beans have worms to eliminate worms spread the beans in sun for 15 to 20 minutes and then start shelling. Do not buy extremely flat and green shell beans the quantity will be less and the beans will be flat which is not easy to hull and cannot be dried. Many time people dry the beans with shells and clean it later to achive evenly dried beans. The shell protects the beans from getting to dark or spots while drying.
Southindian style stir fried onion is a very common dish prepared during summer. Onion acts as a cooling agent for the body and helps control heat boils or any heat related skin rashes. This recipe is a basic side dish which can be used in as stuffing in grilled cheese sandwich or wraps. To prepare wraps we need roti and grilled paneer, tofu, pineapple, potato or chicken of choice and top it with stir fried onion and serve the wraps hot.
Subscribe for recipe videos in English and Tamil Posted Regularly π
Ingredients: 500 Grams Large Red Onions 3 Sprigs Curry Leaves 1/4 Tsp ASafoetida 1 Tbsp Chilly Powder 1/4 Tsp Turmeric Powder 1/4 Tsp Pepper Powder 1/2 Tsp Cumin Seeds 1/2 Tsp Split Gram Dal 1/2 Tsp Mustard Seeds Salt as per taste 1 1/2 Tbsp Oil Raw Cane Sugar 1 Tbsp (Optional)
Method: Wash, Peel and Thinly Slice the onions. Heat a wok with oil and add the mustard, split urad dal, cumin allow all ingredients to splutter but burn. Once the mustard stops spluttering add asafoetida followed by sliced onions, chilly powder, turmeric powder and pepper powder. Add 1/4 tsp salt and fry the onions.
To cook the onions faster add 1/4 cup water and cover allow the onions to wilt for five minutes on low flame. Onion will reduce and wilt easily. Place on high flame and allow the moisture to evaporate fry till oil separates add salt and sugar as per taste. If your adding sugar allow to caramelize and then remove from flame. Serve hot with roti, toast or in a raita and enjoy π
Tips I follow: To chop onions in bulk for any recipes place it in fridge overnight this way you can avoid eye irritation. We can also peel and chop onion in half and add it to a pot of ice cold water to avoid eye irritation.
Basics of Indian Cooking is a series for reference and beginners. I'm sharing few techniques how to buy, cook and use tapioca in few recipes. Tapioca is steam cooked and served for breakfast or evening snack during tea across south india.
How and When to buy tapioca? Best season to purchase tapioca is from october till January. Tapioca has a woody outer skin and a bark, while purchasing always make sure the bark is in reddish brown or pink in color. Tapioca must be hard and firm not soft. Never buy tapioca with dark spots it will be woody and is very old. I normally ask the vegetable vendor to chop the tapioca in half to inspect the inner core if it has green or dark spots. The woody peel or outer peel must be flaky and easy to inspect the inner bark.
How to Store and Clean Tapioca? When in season buy tapioca as fresh as possible. Best way to store tapioca is steam cooked and refrigerated or bagged and frozen till use. I normally purchase in bulk and store at least a kilo frozen. Best method to clean tapioca is to wash it thrice and soak it in water for 30 minutes to an hour. The outer peel will be easy to peel and the bark will burst in few spots making it easy for us to peel. We need a knife and a tub of fresh water before we start peeling the tapioca. Inspect the tapioca once its soaked in water, check if the outer bark is visible and score the bark. Try peeling the bark using your thumb while holding the root firm, it is easy to peel. If the tapioca is very fibrous the bark will be tough to peel just peel and discard the fiber portion entirely its not edible.
Once the tapioca is peeled wash twice in water and soak for 15 minutes in fresh tub of water to eliminate excess starch. By soaking tapioca it also softens and is easy to chop in desired cubes or finger length for fries.
After 15 minutes chop the tapioca into desired shapes and reserve in a bowl. Generously sprinkle salt all over the chopped tapioca and coat well, set aside for another 10 to 15 minutes. The salt will eliminate any impurities, the tapioca being a bland root vegetable will absorb salt and be tasty once steam cooked.
Once the tapioca is cured in salt wash thoroughly in water atleast twice and place in the steamer. I normally cook the tapioca in pressure cooker. Since I have a colander which fits inside my pressure cooker. Add 2 cups water in the cooker and then place the colander and start to layer my chopped tapioca, place the lid and cook it for 15 to 20 minutes depending on the size of tapioca pieces. Do not place a whistle and cook the tapioca it will over cook and get mushy.
Steam cooked tapioca is best for fries it will absorb less oil and is very healthy. Chopping tapioca into fingers makes it easy to serve for toddlers and also pack for school lunches.
Tapioca has a fibrous string in the center which is not edible, once steam cooked remove the fiber and discard the string Children who are not familiar eating this root vegetable might tend to hate the edible fiber best way to serve it is with butter and sugar.
Once tapioca is steam cooked we can use it in many recipes and also serve as it is. We can always store tapioca in the fridge and steam it before use.
I like to serve steam cooked tapioca with spicy chilly garlic chutney or butter. For kids we can serve with honey, sugar or just salt and pepper.
