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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Saturday, March 10, 2012

Soya Chunks - Roasted 'n' Grinded



Ingredients

  1. Soya chunks - 100 gms
  2. Shallots(small onion) - 10-15 No:s(Crushed)
  3. Garlic - 2 cloves(Crushed)
  4. Ginger - half a small one(Crushed)
  5. Crushed chilly - 2 tablespoons
  6. Coriander powder - 1 teaspoon
  7. Turmeric powder - 1/4 teaspoon
  8. Pepper powder - 1 teapoon
  9. Salt - to taste
  10. Onion - 1big(sliced)
  11. Coconut oil
  12. Curry leaves
  13. Whole red chilly - 2 No:s
  14. Mustard seeds

To roast and grind

  • Coconut - 1 cup(grated)
  • Shallots - 3 No:s
  • Chilly powder - 1/2 tsp
  • Coriander powder - 1/4 tsp
 
How to make
 
       Soak the soya chunks for about an hour. Squeese well the soya chunks while removing from water.Marinate the soya chunks with ingredients 2 - 8. Keep aside for 20 mins. Pressure cook the marinated soya chunks with 1 cup of water and salt. Cook for 2 -3 whistles. If there is excess water in it after cooking, cook in low flame till it dries out. Take a bottom heavy pan. Heat tbspn cocnut oil in a wok. Add whole red chilly,splutter mustard seeds and curry leaves . Now add onion and saute till they become translucent. Add the cooked soya and saute well. Fry in low flame till the soya turns golden brown in color.(You can have this at this stage, also. It tastes good.)
 
        In the meantime, roast the coconut and shallots in a wok till the coconut turns brown in color. Remove from flame and add chilly powder & coriander powder.Grind the roasted mixture and add this mixed with water to the fried soya chunks. Add salt to taste(Be careful while adding salt as you have added salt while pressure cooking soya.). Bring the curry to boil. Cook in low flame so that the masala is well mixed with the soyachunks. Serve hot with chapathi or rice.



Thursday, March 1, 2012

Egg Bhurji


Ingredients
  1. Egg - 2 No:s
  2. Green peas - 1/4 cup(frozen)
  3. Onion - 1 , finely chopped
  4. Tomato - 1 big, finely chopped
  5. Green chillies - 2 , finely chopped
  6. Turmeric powder - 2 pinch
  7. Chilly powder - 1/4 tsp
  8. Pepper powder - 1/4 tsp
  9. Coconut oil – 1 tbsp
  10. Mustard seeds
  11. Whole red chilly – 1 No:
  12. Salt to taste.

How to make

Heat oil in a wok. Add red chilly, splutter mustard seeds. Add onion and sauté till they become translucent. Add green chillies and tomato. Saute till the tomato turns mushy. Add green peas , chilly powder  and turmeric powder and sauté till the raw smell leaves. Now add the beaten eggs and salt to taste. Scramble the egg well till they are separated and well cooked.

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Vegetable Biriyani - Malabar style



Ingredients 
  1. Basmati Rice - 2 cups
  2. Onion - 1 big
  3. Ginger - 1 inch size
  4. Garlic - 4 pods
  5. Green chillies - 2 No:s
  6. Tomato - 1 big(sliced)
  7. Potatoes - 2 medium size, cubed
  8. Carrots - 2 medium size, cubed
  9. Green peas - 1/4 cup(frozen)
  10. Cauliflower florets - 1/2 cup
  11. Cabbage - 1/4 cup, sliced
  12. beans - 1/2 cup, cut into 1 inch size
  13. garam masala - 1/2 tsp
  14. red chilly powder - 1/4 tsp
  15. Coriander powder - 1/4 tsp
  16. Turmeric powder - 1/4 tsp
  17. Cloves - 3 No:s
  18. Cinnamon stick - 1 inch in size
  19. Cardamom - 2 No:s
  20. Whole black pepper corns - 1/2 tsp
  21. Cumin seeds - 1/4 tsp
  22. Yogurt - 1 tbsp
  23. Water - 3 cups
  24. Biriyani essence - 1tsp diluted in 1 tbsp water.
  25. Oil - 1 tbsp
  26. Ghee - 2 tsp

For garnishing

Fired Raisins, Cashewnuts and onions

How to make

Clean and soak the rice for 20 mins. Heat ghee in pressure cooker, splutter cumin seeds. Add rice and fry for 1- 2 mins. Add cloves, cinnamon,cardamom, black pepper corns, turmeric powder and salt (2 pinches). Cook for 3 whistles. Remove from fire.

Chop 2-5 ingredients finely. Heat oil in a wok and add the chopped ingredients. Saute till the onions are translusant. Add tomato and cook till they are mushy. Now add the carrots and potatoes and cook till they are 80 % done(Sprinkle water if required to cook the carrots and potatoes). Now add cauliflower florets,cabbage, beans and green peas. Cover and cook till all the vegies are done. Add salt to taste, garam masala, red chilly powder, coriander powder and mix well. Add yogurt and stir well. Remove from fire.

Take a bottom heavy pan. Layer the cooked vegetable masala. Over that layer the cooked rice. Sprinkle biriyani essence.  Repeat the layering processes. Garnish with fried cashews, raisins and onions.  Now cover the pan with aluminum foil. Cover with lid and cook in low flame for 15 mins(This is done to give the dum taste). Serve hot with raita,pickle and pappad. Enjoy !!!

Note: You choose the vegetables as per your taste.

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