Sunday, November 23, 2008
Chicken Pulao - Suvir Saran
Puree
Onion - 1
Garlic - 4 cloves
Ginger - 2 1/2 inch
Green chili - 1
Heat oil in a large oven proof casserole. Add the pureed onion mixture and cook, stirring until it turns tan (15 min). As the onion starts to stick, add water and scrape the brown bits.
Add
Coriander powder - 1tbsp
Turmeric - 1 tsp
Black Pepper - 3/4 tsp
Cayenne Pepper - 1/2 tsp
Garam Masala - 1/2 tsp
and cook, stirring 1 min. Then add
yogurt - 3 tbsp and cook, stirring, until the liquid evaporates and oil begins to seperate out of the mixture. Repeat this process, untill all the
yogurt ( 1 cup) has been used up.
Add the
chicken - 3 lbs, skinless, chicken breasts, cut into thirds.
Stir, until chicken turns opaque. About 3 min. Add 1/2 cup water, turn the heat down and simmer 5 min.
Add
Rice - 2 cups
Salt
Remaining Water - 3 cups
Lime Juice - 1
and stir gently to combine all the ingredients without breaking the rice. Bring to a boil, turn the heat down to medium, then cover and simmer vigourously for 5 min.
Preheat oven to 350 F
Cover the casserole tightly with aluminium foil, and then the lid, if there is one. Bake 20 min. Remove from the oven, and let stand for 10 min.
Onion - 1
Garlic - 4 cloves
Ginger - 2 1/2 inch
Green chili - 1
Heat oil in a large oven proof casserole. Add the pureed onion mixture and cook, stirring until it turns tan (15 min). As the onion starts to stick, add water and scrape the brown bits.
Add
Coriander powder - 1tbsp
Turmeric - 1 tsp
Black Pepper - 3/4 tsp
Cayenne Pepper - 1/2 tsp
Garam Masala - 1/2 tsp
and cook, stirring 1 min. Then add
yogurt - 3 tbsp and cook, stirring, until the liquid evaporates and oil begins to seperate out of the mixture. Repeat this process, untill all the
yogurt ( 1 cup) has been used up.
Add the
chicken - 3 lbs, skinless, chicken breasts, cut into thirds.
Stir, until chicken turns opaque. About 3 min. Add 1/2 cup water, turn the heat down and simmer 5 min.
Add
Rice - 2 cups
Salt
Remaining Water - 3 cups
Lime Juice - 1
and stir gently to combine all the ingredients without breaking the rice. Bring to a boil, turn the heat down to medium, then cover and simmer vigourously for 5 min.
Preheat oven to 350 F
Cover the casserole tightly with aluminium foil, and then the lid, if there is one. Bake 20 min. Remove from the oven, and let stand for 10 min.
Vegetarian Pulao (Suvir Saran)
Pulao : Sautee the rice with spices, onion, vegetables. Sauteeing helps to keep the grains seperate. Water is added, and rice is cooked - on the stove, and then in the oven. Baking helps form the crispy browned rice on the bottom of the casserole.
Rice - 2 cups. Water - 4 1/2 cups
Soak rice for 20 min. Drain rice, and reserve the water.
Preheat oven to 350 degress
Combine
Oil
Cinammon Stick - 1 inch
Cumin - 1 tsp
Cloves - 8
Peppercorns - 10
in a large oven proof casserole. Cook until cinnamon unfurls
Add
Potatoes - 2 medium, peeled and cut into 1/2 inch squares
cook until edges are transclucent, 3-4 min.
Add
Turmeric - 3/4 tsp
Green chili - 1
Stir 30 sec
Add
Peas - 1 package (10 oz) frozen
Cayenne peperr - 1/4 tsp
Add drained rice and cook, stirring, for 1 min.
Add
Garam Masala - 3/4 tsp
Salt
Reserve soaking water.
Bring to a boil. Give rice a stir. Turn heat down, and simmer vigorously, covered, until the entire water is absorbed, and the rice is cooked through - 10 min. Five min into, stir gently as to distribute the potatoes and peas.
Put the casserole in the oven and bake 10 min. Remove and let rest 5 min.
Garnish with chopped cilantro
Rice - 2 cups. Water - 4 1/2 cups
Soak rice for 20 min. Drain rice, and reserve the water.
Preheat oven to 350 degress
Combine
Oil
Cinammon Stick - 1 inch
Cumin - 1 tsp
Cloves - 8
Peppercorns - 10
in a large oven proof casserole. Cook until cinnamon unfurls
Add
Potatoes - 2 medium, peeled and cut into 1/2 inch squares
cook until edges are transclucent, 3-4 min.
Add
Turmeric - 3/4 tsp
Green chili - 1
Stir 30 sec
Add
Peas - 1 package (10 oz) frozen
Cayenne peperr - 1/4 tsp
Add drained rice and cook, stirring, for 1 min.
Add
Garam Masala - 3/4 tsp
Salt
Reserve soaking water.
Bring to a boil. Give rice a stir. Turn heat down, and simmer vigorously, covered, until the entire water is absorbed, and the rice is cooked through - 10 min. Five min into, stir gently as to distribute the potatoes and peas.
Put the casserole in the oven and bake 10 min. Remove and let rest 5 min.
Garnish with chopped cilantro
Rasam Recipes (Suvir Saran)
Rasams
Rasams consist of three main components :
1. The ground spice mixture
2. Broth, that serves as a base
3. Tempering Oil
Spice Mixture (also called Rasam Powder)
Red Chillies - 2
Cumin Seeds - 1/2 tsp
Coriander Seeds - 1 tbsp
Mustard Seeds - 1 tsp
Curry Leaves - 4
Asafetida - 1/8 tsp
Variations :
For Lemon Rasam (No red chillies ; the spice of pepper instead)
Red Chillies - NONE
Cumin Seeds - 1 tsp
Coriander Seeds - 1 tbsp
Black Peppercorns - 1 1/2 tsp
Cayenne Pepper - 1/2 tsp
For Pineapple Rasam (milder emphasis on the coriander seeds)
Red Chillies - 3
Cumin Seeds - 1/2 tsp
Coriander Seeds - 1/4 tsp
Black Peppercorns - 1/4 tsp
Broth
The base. Essential ingredient is tamarind paste for the sourness.
Pineapple Rasam :
Warm Water - 2 1/2 cups
Tamarind Concentrate - 2 tsp
Pineapple Juice - 2 cups
Cilantro - 1/4 cup, chopped
Salt
Add the ingredients. Bring to a boil, and simmer.
Lemon Rasam (This uses the broth of yellow dal)
Yellow Dal - 1 cup
Tumeric - 1/2 tsp
Water - cups
Tamarind - 1 1/2 tsp
Tomatoes - 2
Garlic - 2 cloves
Lemon - 1, cut in half and juiced, juice and halves reserved seperately
Green Chillies - 4, stemmed and slit along the lenght
Asafetida - 1/4 tsp, optional
Salt
Combine the dal, tumeric and the water. Bring to a boil, skim well. Turn the heat down, simmer, till the dal is tender (35-40 min). You can do this in a pressure cooker to save time.
Blend 1 1/2 tomatoes with garlic, make it into a puree.
Strain the dal. Make into broth, add juiced lemon halves, add tamarind water, the puree, spice mixture, chillies, asafetids. Simmer and cook.
Chop the remaining 1/2 tomatoes and add. Cook 3 more min
Tomato Rasam
Tomatoes - 2 (1 for the puree, 1 chopped)
Garlic - 1
Water - 4 cups
Ginger - 2 tsp, minced
Cilantro - 1/4 cup
Green Chili - 1/2 , cut crosswise
Cumin Powder - 1/2 tsp
Black Peppr - 1/2 tsp
Puree the quartered tomato with garlic.
Boil Water. Add chopped tomatoes, ginger, cilantro, green chili. Turn heat down, and simmer for three min.
Add tomato-garlic puree, rasam powder, cumin, black pepper and salt. Simmer for 5 min.
Tempering Oil
Essential ingredients are mustard seeds, red chillies, curry leaves.
Tomato Rasam :
Mustard Seeds - 1/4 tsp
Red Chillies - 2
Curry Leaves - 4
Add shredded coconut (1 tsp) - till golden brown. Optional
Pineapple Rasam :
Mustard Seeds - 1 1/4 tsp
Green Chillies - 3 (NOTE : Not using red chillies here)
Curry Leaves - 8
Asafetida - 1/4 tsp (optional)
Cayenne Pepper - 1/4 tsp
Lemon Rasam :
Mustard Seeds - 2 tsp
Red Chillies - 3
Curry Leaves - 4
Finishing Touches :
Pineapple Rasam
Stir in chopped Pineapple and serve hot
Lemon Rasam
Stir in Lemon Juice, Cilantro and serve hot
Rasams consist of three main components :
1. The ground spice mixture
2. Broth, that serves as a base
3. Tempering Oil
Spice Mixture (also called Rasam Powder)
Red Chillies - 2
Cumin Seeds - 1/2 tsp
Coriander Seeds - 1 tbsp
Mustard Seeds - 1 tsp
Curry Leaves - 4
Asafetida - 1/8 tsp
Variations :
For Lemon Rasam (No red chillies ; the spice of pepper instead)
Red Chillies - NONE
Cumin Seeds - 1 tsp
Coriander Seeds - 1 tbsp
Black Peppercorns - 1 1/2 tsp
Cayenne Pepper - 1/2 tsp
For Pineapple Rasam (milder emphasis on the coriander seeds)
Red Chillies - 3
Cumin Seeds - 1/2 tsp
Coriander Seeds - 1/4 tsp
Black Peppercorns - 1/4 tsp
Broth
The base. Essential ingredient is tamarind paste for the sourness.
Pineapple Rasam :
Warm Water - 2 1/2 cups
Tamarind Concentrate - 2 tsp
Pineapple Juice - 2 cups
Cilantro - 1/4 cup, chopped
Salt
Add the ingredients. Bring to a boil, and simmer.
Lemon Rasam (This uses the broth of yellow dal)
Yellow Dal - 1 cup
Tumeric - 1/2 tsp
Water - cups
Tamarind - 1 1/2 tsp
Tomatoes - 2
Garlic - 2 cloves
Lemon - 1, cut in half and juiced, juice and halves reserved seperately
Green Chillies - 4, stemmed and slit along the lenght
Asafetida - 1/4 tsp, optional
Salt
Combine the dal, tumeric and the water. Bring to a boil, skim well. Turn the heat down, simmer, till the dal is tender (35-40 min). You can do this in a pressure cooker to save time.
Blend 1 1/2 tomatoes with garlic, make it into a puree.
Strain the dal. Make into broth, add juiced lemon halves, add tamarind water, the puree, spice mixture, chillies, asafetids. Simmer and cook.
Chop the remaining 1/2 tomatoes and add. Cook 3 more min
Tomato Rasam
Tomatoes - 2 (1 for the puree, 1 chopped)
Garlic - 1
Water - 4 cups
Ginger - 2 tsp, minced
Cilantro - 1/4 cup
Green Chili - 1/2 , cut crosswise
Cumin Powder - 1/2 tsp
Black Peppr - 1/2 tsp
Puree the quartered tomato with garlic.
Boil Water. Add chopped tomatoes, ginger, cilantro, green chili. Turn heat down, and simmer for three min.
Add tomato-garlic puree, rasam powder, cumin, black pepper and salt. Simmer for 5 min.
Tempering Oil
Essential ingredients are mustard seeds, red chillies, curry leaves.
Tomato Rasam :
Mustard Seeds - 1/4 tsp
Red Chillies - 2
Curry Leaves - 4
Add shredded coconut (1 tsp) - till golden brown. Optional
Pineapple Rasam :
Mustard Seeds - 1 1/4 tsp
Green Chillies - 3 (NOTE : Not using red chillies here)
Curry Leaves - 8
Asafetida - 1/4 tsp (optional)
Cayenne Pepper - 1/4 tsp
Lemon Rasam :
Mustard Seeds - 2 tsp
Red Chillies - 3
Curry Leaves - 4
Finishing Touches :
Pineapple Rasam
Stir in chopped Pineapple and serve hot
Lemon Rasam
Stir in Lemon Juice, Cilantro and serve hot
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