Hosting My Legume Love Affair - Edition # 98 !

I am happy to be guest hosting MLLA event for the the month of August. As far as my experience of hosting an event goes, this is the first time that I. am hosting one. The creator of the event is Susan and is being carried forward by Lisa.

I wish to thank Lisa who quickly responded to my request to host the event.

Legumes must feature as the main ingredient in your entry. It could be any kind ~ sweet, savoury, any gravy or baked dish. It has to be purely vegetarian or vegan but egg and poultry free. Please post a new recipe or you can re-post one from your archives ( it has to a fresh post), linking it to the ongoing MLLA page.   Do visit and comment on all participating blogs.

Do use the Linky tool below to link up all your entries

Look forward to all your delicious and innovative recipes.

Cheers,
Sneha




Labels : MLLA Event, Guesthosting

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

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

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

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.

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