Frittata

I saw this recipe in America's Test Kitchen on the Create channel. Just made it as soon as I saw it on TV. I am gonna go and eat this and will post on how it tastes.. Meanwhile this is how it came out!

Ingrediants:

12 large eggs
3 tablespoons half-and-half Table salt and ground black pepper
2 teaspoons olive oil
1/2 pound asparagus , trimmed of tough ends, spears cut on the bias into 1/4-inch pieces
1 medium shallot , minced (about 3 tablespoons)
4 ounces deli-style baked ham , 1/4-inch-thick, cut into 1/2-inch cubes (about 3/4 cup)
3 ounces Gruyère cheese , cut into 1/4-inch cubes (about 3/4 cup)

Method:

Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper in medium bowl until well combined, about 30 seconds. Set eggs aside.

Heat oil in 12-inch nonstick ovensafe skillet over medium heat until shimmering; add asparagus and cook, stirring occasionally, until lightly browned and almost tender, about 3 minutes. Add shallot and ham and cook until shallot softens slightly, about 2 minutes. Stir Gruyère into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.

Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes; when cut into with paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.

Kasoori Methi Chicken

Here is another yummy dish...


Recipe to follow soon...

Pork Curry

Got this recipe from Anthony's kitchen blog. I have never cooked pork before, but the recipe looked soo easy I thought I would give it a try.. It has come out really well.. Here is my version

Butter Chicken

This is my favourite chicken dish of all time! Not many restaurants in Boston serve this dish! The only place I know of which even comes close to the same taste one would get in delhi is Royal Bengal in Cambridge.. Here is my version..


Recipe coming soon...

Manglorean Fish Curry

I got this yummy recipe from my cousin.. The same cousin who gave me the recipe for the turkey keema.. Its a very quick and easy dish to make.


Ingredients:

• Tilapia fish - 1 pound - cut into 1 inch pieces
• tomatoes - 2
• Onions - 1 chopped
• curry leaves
• green chillie - slit
• mustard seeds - 1 tsp
• turmeric powder - 1/4 tsp
• garlic - 2 tsp finely chopped
• ginger - 3 tsp juliened
• coconut milk - 12 fl oz

Method:

Heat some oil in a wok. Once the oil heats up add the mustard seeds. Once it starts sputtering add the green chillies, the garlic and ginger. Saute it for a minute and then add the onions. once the onions become a little translucent add the curry leaves, tomatoes, salt and turmeric. Once the oil starts leaving at the edges add the coconut milk. Bring it to a boil. After a boil add the fish and cook for only 5 minutes. Make sure you are carefull while turning the fish in the wok or else it will all mush up!

Chole

Chinese Egg Fried Rice

This is the Indo-chinese style of making fried rice. One might ask what is Indo-chinese.. well, it is the indianised style of cooking chinese food! I love indo-chinese food and have gone out and tried out different restaurants around boston who claim to make good indo-chinese. I will soon be posting more recipes...


Ingredients:

• Green beans cut in 1/2 inch - 1 cups
• Diced Carrots - 1 cups
• Scallions (Spring Onions) - 3-4 stalks
• Green Peas - 1 cup
• Egg - 1
• Rice - 2 cups
• Onions - 1 large
• Oil - 2 tablespoon
• Soy sauce - 2 tablespoon
• Salt - 1 teaspoon (to taste)
• Pepper - 1 teaspoon
• a pinch of msg (optional)

Preparation:

Par boil the rice and keep aside. Slice the onions, chop the scallions, blanch the carrots and beans.

Method:

Heat some 2 table spoons of oil in a wok. Throw in the onions. Stir fry lightly and a minute later add the blanched veggies, green peas and scallions. Add salt and msg at this time. Dont over cook it.. It is good to leave the veggies a little crunchy. Beat the eggs and add to the wok. Keep on stirring the wok so the eggs cook and crumble. Add the par boiled rice and soy sauce and stir fry for 2-3 minutes. Add pepper and stir fry for another minute and now you are ready for a tasty dish..
Enjoy!

Green peas and corn in spicy garlic sauce (Indo Chinese)

Moong dal

I made this dish in two ways,
1. Jeera chounk
2. Pyaaz and tomato chounk
So I am writing both styles. Picture is of style 2, I forgot to take picture of style 1.

Style 1 (Jeera chounk)
This one is the original method of cooking moong dal. In cooker, cook dal (add turmaric and salt) outcome should not be too thic or thin
In a wok (kadai) add Ghee give tadka of jeera, hing powder, add lal mirch powder ( be carefull, as soon as you add the mirchi powder add water or else it will get burnt) Then Add the dal. In the end add chopped dhaniya

Style 1(Pyaaz and tomato chounk)
In cooker, cook dal (add turmaric and salt) outcome should not be too thic or thin
In wok (kadai) add jeera,chopped onions, ginger garlic paste, thick chopped tomatoes, and the four out of five spices (dhaniya powder, mirchi powder, garm masala, salt, (no tarmaric since already added)).cook well and the finally add dal

Baigan ka bharta

Ingredients:

One big brinjal/egg plant roasted (should have little burnt flavour)
green peas (optional)
2 chopped onions
1 chopped tomatoes and crushed tomato
2 teaspoon ginder and garlic paste
1/2 teaspoon red chillie powder
1 teaspoon correinder powder (dhaniya)
1 teaspoon cumin seeds (jeera)
salt
1/4 teaspoon turmaric

Method

1. Heat oil in wok add some cumin seeds (tel mein thoda jeera dalo)
2. After the cumin seed starts to pop a little add the onions (jeera chat pat hone ke baad pyaaz dalo)
3. Stir for a min and add ginger garlic paste (thodi dermein garlic and adrak ka paste dalo)
4. Add turmaric, salt, red chiilie powder and Coriander powder (haldi,namak,mirchi powder,thoda dhaniya powder dalo.)
5. Now fry a little then add the tomatos (bhunne ke baad tomato paste dalo)
6. Finally add the roasted skinnless eggplant and fry (phir last mein baigan ka roasted pulp dalke fry karo.)
7. Add fresh cut Coriander leaves as garnish (last mein hara dhaniya)

Methi Mattar Mushroom Malai

This dish is a little modified than what you normally get in the restaurants. Ihave the added twist of also having mushrooms in it. One reason I tried out this dish was to impress my would be wife as it is one of here favourite dishes! It came out really well! I suggest you eat this with warm chapatis.


Ingredients:

• Green Peas - 2 cups
• Sliced Mushrooms - 1 cup
• Dry Fenugreek leaves (kasoori Methi) - 1/4 cup
• Fresh cream - 1/2 cup
• Cumin - 1 tsp
• Coriander powder - 1 and 1/2 tsp
• turmeric - 1/4 tsp
• Garam masala - 1 tsp
• Red chilli powder - 1 tsp
• salt - 1 tsp (to taste)
• ginger garlic paste - 1 tsp
• Onions - 1 chopped

Method

Heat oil in a wok and add cumin. When it starts sputtering add the chopped onions. Fry the onions till they become translucent. Add the ginger garlic paste and fry along with the onions for a minute before adding the coriander powder, turmeric, garam masala, red chilli powder and salt. Now add the mushroom and cook for 3-4 minutes. Add the green peas, the dry fenugreek leaves and a cup of water and cook for 5 minutes covered on medium heat. Boil till you get a thick gravy. When it comes to a boil add the fresh cream and let it cook for another minute.