Exquisite Corner

'Exquisite' means of such beauty or delicacy as to arouse intense delight .A food that's creative, thoughtfully prepared, beautifully presented and easy to eat makes it absolutely delicious.On this corner,I have tried to recollect the spicy memories and food that I have enjoyed, a delicacy that still persist on the corner of my heart.Hope you too will enjoy it. Bon Appetit !

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Thursday, December 29, 2011

Pol Rotti - A Srilankan dish


Ingredients

  1. Wheat flour - 1 cup
  2. Coconut - grated - 2 tbspn
  3. Salt to taste
  4. Water
  5. Oil

How to make

Mix well 1-3 ingredients and knead them to make a dough. Set aside for 20 minutes. Grease your hands with oil. Make lemon size balls out of the dough. Grease a steel plate with oil and press each balls over it to make thin round. Heat a tawa and place the rotti on it. Cook both sides well by pressing with a kitchen towel. Serve with vegetable stew / chicken curry/ raita.

Recipe source - Cookery show

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Apple Pie


Ingredients

To prepare stewed apple

  1. Apple - 1 No., sliced
  2. Lemon juice - of 1 lemon
  3. Water - 3/4  cup

For crust

  1. Biscuit - 2 tbspn,crushed
  2. Melted butter - 1 1/2 tbspn

For apple filling

  1. Biscuit - 2 tbspn,crushed
  2. Apple - Stewed
  3. Bread crumbs - 2tbspn
  4. Melted butter - 2 tbspn
  5. Sugar - 3 tspn
  6. Raisins - 5-6 No:s - soaked in 1/4 cup of water

For topping

  1. Oats - 2 tbspn
  2. Melted butter - 1 tbspn


How to make

To make stewed fruit - Boil water and lemon juice in a pan.Add apple and cook till soft. Keep aside. Grease  a cake pan with butter.

For crust - Mix the biscuit with the butter and press it to the bottom of the cake pan. Mix all the ingredients under apple filling and layer it on top of the biscuit - butter layer. Now mix the ingredients under toppings and layer it over the apple filling.

Heat the pressure cooker in high flame for 2 minutes. Place a plate in the cooker and place the cake pan over the plate, so that the pie doesn't get over burnt. Do not fill water in the pressure cooker. Cook for 30 minutes without putting the pressure cooker weight. After 30 minutes, remove from flame and keep aside for 1 minutes. Open the pressure cooker lid, take out the cake pan and transfer the apple pie to a plate. Slice it and serve warm.

If you are using an oven , then pre-heat the oven at 150 degree C[300 degree F] and bake for 20 minutes.

Recipe source- Tarla Dalal Apple Pie Recipe


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Egg Biriyani


Ingredients

  1. Basmati rice - 2 cups
  2. Eggs - 2 No:s,hard boiled
  3. Onion - 2 No:s,medium size,chopped
  4. Green chillies - 3 No:s,chopped
  5. Cinnamon- 1 inch length
  6. Cloves - 3-4
  7. Bay leaf - 1
  8. Cardamom - 2Nos
  9. Black pepper corns - 5- 6 No:s
  10. Tomato - 1 chopped
  11. Carrots - 2, chopped
  12. Chilly powder - 1 tspn
  13. Turmeric powder - 1/2 tspn (1/4  + 1/4)
  14. Garam masala - 1/4 tspn
  15. Salt to taste
  16. Ghee - 1 tspn
  17. Oil - 1tspn
  18. Water - 3 cups + 1/2 cup
  19. Biriyani essence - 2 drops

For seasoning

  1. Ghee - 1/2 tbspn
  2. Onion - 1 ,thinly sliced lengthwise
  3. Cashewnuts - 6-7 No:s
  4. Raisins - 6-7 No:s

How to make

     Heat ghee in a pressure cooker , add 5- 9 ingredients and saute till fragrent. Add choped onion(1) and green chillies(2 No:s) chopped and saute til the onion is translucent. Add cleaned rice, turmeric powder(1/4 tspn ) and saute for 3 minutes. Add chopped carrot,water and salt .Cook for 3 whistles. Open the pressure cooker when the pressure is fully released and spread the rice on a plate to cool.

      Meanwhile, heat oil in a wok / kadai, add the remaining onion and green chillies and saute till the onion is translucent. Add chopped tomato,chilly powder,turmeric powder and garam masala powder.Saute till the raw smell leaves. Add 1/2 cup water.Make slits on the hard boiled eggs using a knief. Add salt and eggs to the wok and saute well so that the masala is well coated on the egg. Now layer the egg masala in a biriyani dish. On top of it layer the cooked rice. Then again layer the egg masala  over rice. Cover it with the remaining rice.Cover with a lid and simmer for a few minutes.

    Fry the onion in ghee. Make sure the onion turns golden brown in color and set aside. Fry the cashewnuts till they get a golden brown color. Set aside. Fry the raisins. Add the fried ingredients to the biriyani and add biriyani essence and keep it covered for 5 minutes. Serve with raita.
Enjoy!!!


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Lemon Rasam


Ingredients

  1. Tomato - 1 ripe, chopped
  2. Green chillies - 2, chopped
  3. Ginger - 1/ inch size, crushed
  4. Garlic - 2 pods, crushed
  5. Tamarind juice - tamarind about the size of 1/2 a lemon
  6. Lemon juice - 1/2 of a lemon
  7. Chilly powder - 1/2 tspn
  8. Turmeric powder - 1/4 tspn
  9. Coriander powder - 1/4 tspn
  10. Pepper powder - 1/4 tspn
  11. Fenugreek powder - a pinch
  12. Asafoetida - 4 pinches
  13. Coriander leaves
  14. Whole red chilly - 2No:s
  15. Mustard seeds
  16. Curry leaves - 1 sprig
  17. Oil - 1 tspn
  18. Salt - to taste.
  19. Water - 1 1/2 cups

How to make

Heat oil in  a pan. Add whole red chillies, splutter mustard seeds, and add curry leaves. Now add chopped tomatoes and greeen chillies. When the tomatoes are well cooked, smash them. Add all the powders and saute till the raw smell leaves. Now add crushed ginger and garlic. Add in the tamarind juice. 1 1/2 cups of water a bring it to boil. Now add coriander leaves and salt to taste. Boil for few more minutes. Remove from flame and add lemon juice. Serve with rice.


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Omelette with coconut & chilli flakes


Ingredients

  1. Egg - 2 No:s
  2. Shallots - 7-8 , finely chopped
  3. Green chillies - 2 No.s, chopped
  4. Coconut - Grated, 2-3 tspn
  5. Red chilli flakes - 1/2 tspn
  6. Pepper powder - 1/4 tspn
  7. Salt to taste
  8. Oil-1tspn

How to make

Whisk the eggs in a bowl. Add shallots, green chillies, coconut, chilli flakes, salt and mix well. Heat oil in a frying pan. Pour the egg batter and sprinkle the pepper powder when its 1/2 cooked. Flip the omllette and cook for few more minutes. Serve hot with steame rice.


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Wednesday, December 28, 2011

Potato Fry


Ingredients

  1. Potatoes- 2 medium size,chopped
  2. Chilly powder - 1tspn
  3. Turmeric powder - 1/4 tspn
  4. Pepper powder - 1/4 tspn
  5. Oil - 2 tspn
  6. Salt - to taste.

How to make

Heat oil in a wok. Fry potatoes,stir in between so that the potatoes doent stick to the bottom of the pan.When the popatoes are crisp add the powders and salt. Cook till the raw smell of the powders leave. Serve hot with rice.

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Cabbage Stir Fry


Ingredients

  1. Cabbage - 1 small,chopped
  2. Green chillies - 2 , slit lenghtwise
  3. Whole redchilly - 1 No.
  4. Mustard seeds
  5. Curry leaves - 1 sprig
  6. Oil - 2 tspn
  7. Salt - to taste.

How to make

Heat oil in a wok. Fry whole red chilly , splutter mustard seeds and ad curry leaves. Now add cabbage and green chillies. Cook in low flame. Saute well and make sure that the cabbage doesnt get burnt. Serve hot with rice.

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Ghee Rice


Ingredients

Basmati rice - 1 cup
Onion - 1 No. thinly sliced
Ghee - 1.5 tbsp
Cinnamon - 2 half inch sticks
Cardamom - 2
Cloves - 5 - 6
Bay leaf - 1
Cashews - 5-6
Raisins - 5-6
Water - 2 cups

How to make

Heat ghee in a pressure cooker. Add the spices and fry for few minutes. Add 1/2 of the chopped onions and saute till the onions are soft(the onion neednt change color). Now add cleaned rice and fry for 3 minutes. Add salt and hot water. When the pressure starts coming from the nossile of the cooker, put the weight on and cook in low flame for 5 minutes. Remove from flame and open when the pressure is released completely. Fry the left over onions till they become golden brown in color. Set aside. Fry the cashewnuts and rainsins. Spread the fried onions and cashewnuts-raisins over the rice and serve hot.

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Aloo - Gobi Fry



Ingredients

  1. Potatoes - 2 medium size,chopped
  2. Cauli flower - 1 medium size
  3. Onion -  1 no, chopped
  4. Ginger - 1 inch size, slit lengthwise
  5. Garlic -   3 pods
  6. Chili Powder   - 1 tsp
  7. Coriander Powder  -  1 tsp
  8. Cumin Powder - 3 pinches
  9. Garam Masala -  1/4 tsp
  10. Green Chili - 3 nos
  11. Coriander Leaves  - 1 tbsp
  12. Oil  - 1 tsp


How to make

Soak the cauliflower florets in hot water with salt for about 20 mins and drain them. Make ginger garlic paste.  Heat oil in a pan. Cook the florets. Remove the florets when done. Saute chopped onions in the same oil in which you cooked the florets. Saute well till the onions become golden in color. Now add green chillies and ginger - garlic paste and saute till the raw smell leaves. Now add the powder and saute till the raw smell leaves. Now add the potatoes. Cover and cook in low flame for 5-7 mins. Add more oil if the potatoes stick to the bottom of the pan. When the potatoes are done, add cooked cauliflower,coriander leaves and salt.Saute well so that the masala is well coated on the cali flower. Cook in low flame for few more mins. Serve with chappathis/ghee rice.

Tuesday, December 27, 2011

Chicken Fry


Ingredients:

  1. Boneless chicken – 500gms, cut into bite size pieces
  2. Chilly powder – 1 – 2 tsp
  3. Turmeric powder – 1/4  tspn
  4. Pepper powder – 1/2 – 1 tsp
  5. Salt
  6. Oil - for frying.

How to make

Marinate the chicken pieces with ingredients 2-5. Keep aside for 20 mins. Shallow fry in a frying pan. Fry till the chicken is tender and it gets a good reddish brown colour.



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Chilli Chicken



Ingredients

Onion – 1, medium size, finely chopped
Capsicum - 1, sliced length-wise
Ginger-garlic paste – 1 tspn
Chilly powder – 1 tspn
Soya sauce -  1 tspn
Tomato sauce– 11/2  tspn
Water – 1 cup
Salt – to taste
Oil – 1 tablespoon

To Marinate
Chicken – ½ kg, boneless, cut into 1-inch pieces
Ginger – ½ inch size, finely chopped and crushed
Garlic – 2 beads, finely chopped and crushed
Green chillies – 3, crushed
Red chilly powder – 1tspn
Black pepper powder – ¼ tspn
Egg white – 1 beaten
Corn flour – 2 tablespoons
Soya sauce – 1 1/2 teaspoons
salt to taste

How to make

Mix well the corn flour, chilly powder, black pepper powder, soya sauce, ginger, garlic, green chillies and salt. Marinate the chicken pieces in the flour mixture. Refrigerate for 1 – 2hrs. Now fry the chicken pieces in a frying pan, till they are golden brown in color. Heat oil in another pan, add the onions and saute till slightly golden. Add capsicum and salt and sate till they are tender. Add chilly powder,soya sauce, tomato sauce and 1 cup water. When the gravy starts to boil add the fried chicken pieces. Cover and cook in low flame till the chicken pieces are well coated with the gravy. Add more salt if required. Serve hot.



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Monday, December 26, 2011

Egg Fried Rice


Ingredients

Basmati Rice - 2 cups
Spring Onions - 1 bunch
Carrot - 2 No:s , chopped
Green peas - 1/2 cup , cooked
Soya Sauce - 2  tsp
Cumin Seeds - 1/2 tsp
Oil - 1 tbsp
Pepper powder - 1 1/2 tsp

Salt to taste

For Scrambled Eggs

Eggs  - 3 nos
Salt to taste
Pepper powder - 1/4 tsp
Oil - 1 tsp

How to make

Clean and soak rice for 15 mins. Cook the rice, strain it and spread it on a plate to get cooled, so that the grains doesnt stick together. You can either pressure cook or cook on stove. Heat oil in a pan. Add the eggs and salt and scramble it. When the eggs are 3/4 th done add pepper powder and stir briskly. Remove from flame when the eggs are done.Now heat oil in another pan. Add the spring onions and saute till the onions are soft(the onions needn't change color). Now add the remaining veggies and saute in medium flame. Make sure the vegetables are not over cooked. Now add rice slowly , stiring in between.Simmer and add the scrambled egg. Simmer for 2-3 mins. Add some more pepper powder and salt if required. Serve hot.



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Tuesday, December 20, 2011

Simple Semya Upma


Ingredients

  1. Semya - 250 gms
  2. Coconut - 1/2 - 1 cup (grated)
  3. Ghee - 2 tspn
  4. Whole red chilly - 2 No:s
  5. Mustard
  6. Urad dal -1/4 tspn
  7. Curry leaves
  8. Salt


How to make

Add ghee in a wok or bottom heavy pan.Splutter mustard seeds,add urad dal and saute till it becomes light brown in color. Add curry leaves. Now add the samya and roast it till it beomes light brown in color. Add 1/2 cup water and cover with the lid and cook in low flame for 3-4 mins. Now add required amount of salt and coconut.Mix well.Serve hot.

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Kovakka Peera


Ingredients

  1. Kovakka(Ivy Gourd) - 250 gms(sliced lengthwise)
  2. Coconut grated - 1/2 cup
  3. Cumin seeds - 1/4 tspn
  4. Turmeric powder - 1/4 tspn
  5. Shallots - 6-7 No:s(sliced lengthwise)
  6. Green chillies - 5 No:s(sliced lengthwise)
  7. Tamarind - of size of a gooseberry
  8. Water - 1/2 cup
  9. Coconut oil - 2 tspn
  10. Mustard
  11. Curry leaves
  12. Whole red chilly - 1 No:

How to make

Mix  well 2-6 ingredients with your hands. Add coconut oil in a wok,splutter mustard seeds and add whole red chilly ,curry leaves and saute for a minute. Now add the sliced Ivy Gourd and the hand mixed ingredients along with tamarind juice. Add salt to taste. Add 1/4 cup of water and cover the lid and cook in low flame. Serve hot with rice.

Recipe source - My loving Mom..

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