Egyptian Rice With Vermicelli / Ruz Bil Shaareya


Egyptian Rice With Vermicelli in Arabic, is called Ruz Bil Shaareya, this is simple yet tasty and rich, goes well with a lamb, chicken or egg dish.

Ingredients 
1/2 Cup Roasted Fine Vermicelli
1/4 Cup Olive oil
1 Cup  Rice
1 Medium Onion - finely chopped
2 Cups + 1 Cup Chicken Stock
Salt to taste
Coriander for Garnishing
1 Tablespoon Butter

Method 


Boil the rice in 2 cups of chicken stock and salt to taste. The rice should be 80% cooked. Keep aside.


In a wide pan or kadai, saute onion in oil till translucent, and then add the vermicelli and lightly fry it then add the 1 cup chicken stock and bring it to a boil then add the rice and give it a quick stir. Reduce the flame and cover and cook till rice is full done and all moisture is evaporated. Add the butter and loosen the rice. 


Remove on to platter and serve garnished with chopped coriander and any saucy dish of your choice. I served this with Egg Jalfrezi and it tasted awesome.


Labels : Rice, Vermicelli, Eygpt
Check  Egg Jalfrezi recipe here
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Andhra Chicken Pulao / Kodi Pulao


This is a Spicy Andhra Chicken Pulao called Kodi Pulao. In Telgu language Kodi means Chicken. In this pulao the rice is cooked in coconut milk.  The coconut in the rice gives an awesome and delicious taste to the spicy chicken, it actually balances the spiciness.  Yum yum ... try and you will love it.

Ingredients 
400 Grams Chicken
2 Cups Basmati Rice
2 Cups Coconut milk
2 Cups Water
3 Onions  - chopped
3  Green Chillies - chopped
1 Tablespoon Ginger Garlic paste
5 cloves
2  Green Cardamom
1 Big Brown Cardamom
1 Piece Cinnamon
2 Bay leaves 
5 Peppercorns
2 Tablespoons  Oil
2 Tablespoon Ghee
4 Baby Potatoes - halved
1 Tablespoon Mint leaves

Ingredients for chicken marination

Juice of Big Lemon
1 Tablespoon Red chilly powder
1 Tablespoon Ginger Garlic paste
1/2 Teaspoon Turmeric powder
1 Teaspoon Garam masala powder
1 Tablespoon Coriander powder Salt to taste 


Method
To make the chicken

 Clean and wash chicken. 

In a big bowl add chilly, turmeric, coriander and garam masala powders, salt to taste,  lemon juice, and  the chicken,  mix well,  leave it for an hour to marinate in the refrigerator. 

In a kadai heat  add 2 tablespoons of oil,  add the marinated chicken  and potato  stir fry on high flame for 2 minutes then reduce the flame, add a cup of water and cover and  cook till the chicken and potatoes are cooked.   Sprinkle the chopped mint leaves over it and keep it aside.

To make the rice


Clean, wash and drain rice, keep it aside. 

In a big thick bottomed vessel, heat  oil and  ghee together ,  add cloves, cardamoms, cinnamon, peppercorns and bay leaves.  Saute onions and green chillies, until the onions turn translucent.  Add ginger garlic paste, stir, fry till oil leaves the sides then add the rice to it stir it lightly for 2 minutes.  Add  coconut milk and 2 cups water.   Add salt, mix well, bring the water to a rolling boil, cover with a lid.  Cook on  medium low flame until the rice is 3/4 cooked.  Stirring lightly occasionally.

Remove half of the rice into a bowl.  On the  rice that is in the vessel, sprinkle 1/4 cup water then spread evenly the chicken pieces along with the gravy over the rice. Now cover the chicken  with the remaining rice which you have taken into the bowl.   Cover and it on very low flame for 15 minutes or until the rice is completely cooked. Switch off the flame and let is stand covered for at least 15 to 20 minutes.  Then  take the Chicken pulao into a serving platter,  garnish with fresh mint leaves.  Enjoy this delicious and yummy  Kodi Pulao with a raita of your choice. 


Labels : Rice, Coconut Milk, Andhra Pradesh
6 comments

Paya / Trotters Ka Salan


This is a no fuss recipe ~ there is no grinding just quick and easy to make ~ and mouth watering ...

Ingredients6 Goat Trotters / Paya - cut into pieces
2 Large Onions - sliced
1.½ Tablespoons Ginger - Garlic Paste
2 Teaspoon Heaped Red Chili Powder
¼ Teaspoon Turmeric powder
1.½ Teaspoon Coriander Powder
½ Teaspoon Garam Masala powder
100 Grams Yogurt or 1/2 Cup
1 Teaspoon Sea Salt or according to taste
½ Cup Oil


For the Tempering  ~Whole Spices

2 Sticks Cinnamon
4 Green Cardamoms
1 Big Brown Cardamon
6 Cloves
10 Black Peppercorns
1 Bay Leaf

A Handful of Coriander Leaves - chopped


Method
Hair removed payas, do not buy skinned ones ~~ the flesh and taste will be lost. Wash and clean the payas. Then rub the payas with wheat flour well and wash them clean again. Keep aside.


Mix the ginger garlic paste  in 1/4 cup water and keep aside.
Mix  the chilly, turmeric and coriander powders into the  yogurt and beat it well.  

Heat oil in a pressure pan add the whole spices and onions . Fry the onions till dark golden brown , add ginger garlic paste, fry till the oil leaves the sides, then add the yogurt and 1/4 up water fry again till oil leaves the sides,  add salt and the payas, fry the payas for 5 minutes on high flame. Add 3 cups of water, close the cooker and on high flame take one whistle, then reduce the flame to low and cook for 35 to 40 minutes. Switch off the flame. Let the cooker cool then open it, if necessary adjust the gravy consistency by adding more water ( this gravy should be not watery or else the flavor and taste will the lost ).  Switch on flame and bring it to a rolling boil then add the garam masala and coriander leaves give it a quick stir.  Switch of the flame.  


Serve hot with roti, bhakri, naan or steamed rice ~~simply  delicious ...


Labels : Mutton, Paya
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Goan Prawns On Sticks # #FISHFRIDAYFOODIE


Fish on stick is a most popular beach food in Goa. These are delicious and mouthwatering prawns on sticks. Made this for a party and they vanished in minutes.

Sending this to Fish Friday Foodies, theme for this month is recipes for kebabs with fish or seafood of any sort, grilled, broiled, baked, ceviche, fish/shrimp balls...you name it. As long as you put a stick in it, it's good our Host is Sue Slusser Lau, thank you for choosing this wonderful theme.

Ingredients
40 Medium Size Prawns - shelled and deveined
1 Cup Fine Semolina
1/2 Cup All Purpose Flour
Oil as required for shallow fry

For marination 
1 Teaspoon Turmeric powder
2 Teaspoons Heaped Red Chilly powder
1/2 Teaspoon Tamarind paste
1 Teaspoon Garlic paste
2 Tablespoons  Lemon juice
Salt to taste

Method
Soak the sticks in water for at least half an hour.


In a bowl , add all the ingredients for marination , mix well. Add  in the prawns, apply the paste on each prawn well  and keep it for marination, minimum 2 hours in refrigerator.

In a plate mix the semolina and all purpose flour, keep aside.

Thread about 3 prawns on a stick. Like wise thread all the prawns on sticks and keep aside.
Before frying, coat the prawns thoroughly with  semolina mix.


Heat oil in a wide non stick skillet, when oil is hot enough, add the stick prawns evenly on the skillet, do not overcrowd.
Once they are nice and brown on one side, flip and cook the other side till it changes color. Squeeze lemon juice on top before serving.  Enjoy... the stick prawns......yummmm


Labels : Fish, Prawns, Goa, Fish Friday

 My Notes:
Adjust the spices according to your taste.

7 comments

Mangalore Buns #BREADBAKERS


This is breakfast or evening snack made in Mangalore and other coastal places of Karnataka. These are also know as Bhubhus Roti. Mangalore Buns are mildly sweet, deep fried banana pooris.  These are easy, quick to make and delicious as well. 

These buns are made with sugar, but since this month theme for bread bakers event was - Bake using Natural Sweeteners that are a healthy and tasty alternative to refined sugar. Hence,  used jaggery to make these buns. They turned out perfect and delicious.

Our host for this month is Mayuri's Jikoni http://mayurisjikoni.blogspot.com/,  thank you Mayuri for hosting this month's event.


Ingredients

2 Cups All Purpose flour
2 Over ripe Banana
1/2 Cup Yogurt
1/3 Cup  Jaggery - grated
1/2 Teaspoon Cumin seeds - lightly roasted & crushed 
1/2 Teaspoon Baking powder
Salt to taste
Flour for dusting
Oil for frying

Method:
Take the banana and jaggery  in mixing bowl and  using a whisk mash it well till the jaggery melts and the banana forms a smooth puree.   Then add the cumin seeds, salt and yogurt and whisk again till incorporated.  Now add Flour little by little at a time to make soft dough. Dough will be s sticky, just oil the hands and from it into a ball, the dough will be still sticky,  that's ok.  Let it rest for 4 to 6 hours. I keep it overnight in the refrigerator. 


Next day take the dough out from the refrigerator and you will see that the dough is soft and not so sticky.  Now add the baking powder and knead the dough once again well.  Make lemon sized balls and roll into  pooris on dusted surface, ( do not make it very thin.)   it  should be slightly thick.

Heat the oil on medium low flame and deep fry the pooris .
When you put pooris into oil gently press the pooris  with a slotted spoon and keep in the oil for few seconds, the pooris will puff.  Deep fry on both the sides till golden brown and take it out.
Enjoy these with Coriander Garlic Coconut Chutney  and a cup of hot tea . 


 As you can see a big one is the last piece of dough remaining.

Labels : Breads, Banana, Karnataka, Bread Bakers

 Click here Coriander Garlic Coconut Chutney recipe

Breads with Natural Sweeteners
BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

11 comments

Egg Jalfrezi


Egg Jalfrezi is a unique, delicious and quick to make. Its different and taste great.

Ingredients
4 hard boiled eggs
1 Green Capsicum - cut in cubes
1 Onion  - cut in cubes
1/2 Cup Tomato ketchup
1/2 Cup Tomato Chilly Sauce
1 Teaspoon All Meal Sauce - optional
2 Tablespoon Chilly Sauce
1/2 Red Chilly Flakes
1/2 Cumin Powder
1 Teaspoon Ginger Garlic paste
1/2 Cup Water
2 Tablespoons Oil

Method

Heat oil in a pan , add ginger garlic paste saute for a minute add the onion and saute till light pink, add the capsicum and all the ketchup, tomato chilly sauce, chilly sauce, all meal sauce, salt to taste, chilly flakes, cumin powder and water, stir well and cook for till it comes to a rolling boil, add the egg and stir fry for 2 minutes.

The egg jalfrezi is ready to serve garnish with chopped coriander and enjoy with Egyptian Rice With Vermicelli.

Labels : Egg, Chicken
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Medhu Vada - Savory Lentil Doughnut


Medhu Vada or savory lentil doughnut, is a South Indian snack, it's also a famous Mumbai street food which is mainly had for breakfast.  These are crisp vadas from outside and soft from inside.  Serve these with sambhar or chutney.    Try them and enjoy.


Ingredients
1 Cup Urad dal / White Lentils
½ Teaspoon Cumin seeds - lightly crushed with your hands
1 Green chily -  chopped
1 Tablespoon Rice Flour
A sprig of Curry Leaves - finely chopped
1/2 Teaspoon Baking powder
Salt as required
Oil for deep frying

Method

 Wash and rinse the urad dal in water for a couple of times.  Soak them in enough water overnight or for at least 5 hours.

 After that drain well and take 2 curry spoons of lentils in a  small  grinder jar  and grind them to fine paste with a  tablespoon of water.  Switch off the grinder  after a  minute or two and scrape the sides of the jar with a spatula and grind again in intervals scraping and stirring the batter a few times till it is ground to a fine past.  When the batter is  smooth, fluffy and soft, stop grinding, take it out in a big bowl .

 In the same way grind the remaining lentils to a smooth, fluffy and soft paste.

 When all the lentils are ground to a smooth paste add the rice flour and whisk it well so that there are no lumps and it turns light.  Cover this bowl with a lid or cling film and keep it the refrigerator for an hour  at least.

 After an hour heat oil in a kadai or pan for deep frying the vadas.
Take the batter out from the refrigerator and add the  cumin seeds, green chilies, curry leaves, baking soda and salt to it and again mix it well it turns smooth and fluffy.

 Take water in a small bowl.  Wet your hands a little and take a little batter shape  into a the medu vada (  doughtnut) press finger into center of  it create a hole.   Fry them in medium hot oil till evenly golden and crisp.

 Drain vadas on paper napkins and serve the  medu vada hot with coriander garlic coconut chutney or sambhar.  Enjoy ...

Coriander Garlic Coconut Chutney

 Ingredients

 1/2 Cup Packed Fresh Coconut - grated
A Handful of Coriander Leaves with stems - chopped
3 Green Chillies - chopped
3 Cloves Garlic - chopped
1/2 Teaspoon Cumin seeds
1/2 Teaspoon Sugar
1 Tablespoon Lime Juice

 Salt to taste

 Method

 Grind all the above ingredients to fine paste with a tablespoon of water if required.  Chutney is ready.

Sending this to Foodie Extravaganza Party- Host Lauren Mitchell, thank you dear for hosting this event.
My Notes :
Do not add more water while grinding or else you will not be able to make the vadas easily.  The batter will be watery and the vadas will not be able hold shape.

 Do skip adding the rice flour and baking powder, because this makes the medu vada crisp from outside and soft inside.
Labels : Lentils, Breakfast, South Indian, Foodie Extravaganza Party



July has arrived and that means it's time for another #FoodieExtravaganza! Each month we take turns hosting and selecting a foodie holiday associated with that month. Somehow in all the planning July was overlooked so in a mad dash in the second half of June, Lauren of From Gate to Plate told us to celebrate the doughnut. If anyone is keeping score, National Doughnut Day is actually the first Friday in June, but none of us are complaining to be celebrating one of America's favorite breakfast treats today. July is National Culinary Arts month so let's just go with that. Also in July: Fried Chicken Day (today, the 6th), Blueberry Muffin Day (the 11th), and Junk Food Day (the 21st). 


Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE

Gluten-Free Matcha Doughnuts – Three Ways! by Culinary Adventures with Camilla

Raspberry Cookies n Cream Baked Doughnuts by Baking in Pyjamas

Lemon Poppy Seed Donuts by Making Miracles

Chocolate Snickerdoodle Doughnuts by Sew You Think You Can Cook

Baked S’mores Doughnuts by Tara’s Multicultural Table

Strawberry Shortcake Donut Tarts by Fearlessly Creative Mammas

Breakfast Donut Burger by From Gate to Plate

Cake Mix Donuts by I’m Hungry

Doughnut Trifle by A Day in the Life on the Farm

Watermelon Doughnuts by The Freshman Cook

Baked Cherry Lemon Donuts by Caroline’s Cooking

Orange Glace Donuts by Basic N Delicious

Medhu Vada – Savory Lentil Doughnut by Sneha’s Recipe
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