Saturday, 27 October 2018

SQUIDMASALA

October 27, 2018 Saffron Flavours No comments

An absolutely delicious way to eat squid. Squid Masala is a simple but lip-smacking .Squid masala is a semi gravy recipe however, you can also make this dish dry.The ideal way is to use a clay pot or a deep kadai to cook. Slow cooking is the key to keep squid soft and tender, overcooking makes them chewy.
Squid is rich source of proteins and helps largely in weight loss. It also contains vitamins and minerals including calcium ,zinc,phosphorus,vitamin B12 and vitamin C. Overall this dish is not only a delicacy but also a good nutritional addition to your diet.

PREP TIME:30-40 min
COOK TIME: 15-20 min
SERVE :4

INGREDIENTS

Squids cut into square pieces 200 grams
Red chilli powder 2 teaspoons
Turmeric powder a pinch
Salt to taste
tamarind extract 1½ teaspoons
Ginger finely chopped 1 inch
Garlic cloves finely chopped 6-7
Curry leaves 16-18
Onions finely chopped 2 medium
Green chillies slit 2
Tomatoes finely chopped 2 medium
Coconut oil 2 tablespoons

METHOD

To make masala, heat coconut oil in a clay pot.

Add ginger and garlic and saute for a minute.
Add 10-12 curry leaves and onion, saute till
they turn translucent.
Add slit green chillies, tomatoes and salt
to taste and cook till the tomatoes turn mushy.
Add red chilly powder,turmeric powder and
tamarind extract and cook till oil separates from the masala.
Add the squid pieces, coat them with masala
and cover and cook till fully done.
Garnish with curry leaves and serve hot.

PASTA IN WHITE SAUCE

October 18, 2018 Saffron Flavours No comments

INGREDIENTS

1 cup penne or any kind of pasta
2 1/2 cup water
1/2 teaspoon sunflower oil
1 teaspoon salt
1 cup chopped mushrooms
2 tablespoon butter
1 teaspoon oregano
1 chopped onion
1 medium chopped capsicum ( green pepper)
2 tablespoon all purpose flour
2 3/4 cup milk
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chilli flakes
100 grams cheese

white sauce pasta recipe

Add water, oil and salt in a container. Heat it for a minute on high flame. Keep stirring time to time.

Add pasta to it and heat it for additional 10 minutes on medium flame. Make sure that the pasta is boiled properly as sometime it may take some extra time. Keep stirring in between so that the pasta doesn't stick to the bottom of the container. After boiling, drain out the water from pasta.

Chop all the vegetables into small pieces and keep them aside. Add butter in a pan and heat it for 30 seconds over moderate flame.

Now add onions in the pan and saute it for 2 minutes or till they turn slightly pinkish in colour. Add mushroom, capsicum, oregano and saute them for 5 minutes.

To make white sauce , heat a pan in low flame , add butter , once the butter melts add all purpose flour and cook it well. the color of the butter and flour mixture should remain unchanged. Now add milk to this to form a sauce consistency, Add cheese of your choice and bring to a boil.

Once the sauce is ready add chilli flakes, oregano and pasta and mix well.

Garnish it with cheese Hot white sauce pasta is ready to serve. Garnish with oregano seasoning and chilli flakes. Enjoy!

KADAI PANEER

October 17, 2018 Saffron Flavours Veg No comments

Kadai paneer is a mouthwatering recipe made from paneer cooked in a spicy gravy made of onions, tomatoes, capsicum and traditional Indian spices. It is one of the most popular Indian curries .

This dish gets its name from Kadai, an Indian wok, which is essential for cooking Indian cuisines and used here to give smoky flavor to paneer.

Kadai Paneer can be made in various ways. You can make a dry/semi-dry version for serving with Breads. You can also cook it with gravy if you want to serve it with rice dish. This recipe is for the gravy version of Kadai Paneer.

Servings: 5

Category: Main Course

Cuisine: Indian

INGREDIENTS

250 gm Paneer (Indian Cottage Cheese), cubed
2 Medium Sized Onions
2 Large Tomatoes
1 Medium Sized Green Capsicum
2 inch Ginger, grated
5-6 Cloves of Garlic
1 tbspn fresh Cream
1 Tablespoon Coriander Powder
2 Teaspoons Red Chili Powder
2 green elaichi
2 cloves
Piece of cinnamon
1 teaspoon cumin seeds
1 bay leaves
1/2 Teaspoon Turmeric Powder
2 Teaspoon Crushed Kasuri Methi
Salt to taste
5 tbspn cooking oil.

PREPARATION

Marinate paneer cubes, 1 onion and capsicum cut into square pieces with a pinch of salt and chilly powder.
Shallow fry them in oil until golden an transfer it into a bowl.
Heat 1 tbspn of oil n add jeera, cinnamon, elaichi and cloves.Add finely chopped onion n saute till they turn translucent, add tomatoes ,chopped ginger and garlic and saute till tomatoes turn mushy. cool and blend in a mixer grinder to fine paste.Strain them to get the finest paste.
Heat oil in a kadai, add bay leaves , chilly powder and coriander powder. Immediately add the ground paste and cook till the oil separates. Now add the fried paneer ,onion and capsicum. Cook for 5 minutes and finish off with kasuri methi and fresh cream.
Serve hot with rice or roti.

CHICKEN ROAST

September 09, 2018 Saffron Flavours Non Veg No comments

Chicken pieces marinated and stir fried with simple spices. The caramelized onion gives great taste to this dish.I recommend marinating the chicken for at least 30 minutes before you start cooking. You can reduce the amount of chilli added if you do not want too much heat in your dish. This is a dry roast recipe which is the best version, but you can also prepare it in a semi gravy form by adding some water while the chicken cooks.It is a perfect preparation to serve to guests along with rice or chapati.

Course : side dish
Cuisine: South Indian
Serving: 4

INGREDIENTS

Chicken -500gms

Ginger garlic paste -1 tbsp

Curry leaves- 2 strands

Onion - 3 medium sized (sliced)

Green chillies-4 no's slit

Coconut oil - 2 tbsp

MARINATION

Red chilli powder-2 tsp
Salt- to taste
Turmeric powder- 1/4tsp
Lemon juice-1tspn

METHOD

Marinate the chicken pieces with salt ,red chilli powder , turmeric powder and lemon juice and keep it aside for 30minutes.
Heat a kadai preferably iron kadai. Add coconut oil and curry leaves .
Now add the marinated chicken pieces an fry till till the chicken is half cooked. Add sliced onion, ginger garlic paste and slit green chillies.
Fry till the onion caramelized and the chicken is completely cooked and dry.
Garnish with curry leaves and serve hot with rice or chapati.

AYALA/INDIAN MACKERAL THORAN

September 02, 2018 Saffron Flavours No comments

Bored of eating same old curry or fried fish try this recipe of fish thoran .Fishes are yummy. Life without fish is unimaginable. If they were bone less they would have been all the more desirable.
This is a classic fish preparation from Kerala. The boneless fish pieces cooked in an earthenware pot or iron pot . The interesting part of this dish is the slow mixing procedure along with the perfect blend of spices, coconut oil, and curry leaves; which gives the dish rich and aromatic flavour. It is simple to prepare and tastes so delicious. It pairs well with almost anything you can think of Flavored rice, Ghee rice, Kerala parotta, any Roti /Indian bread varities, biryani’s etc.
If you love Nadan style /Country style spicy recipes, this dish will definitely tingle your senses.

INGREDIENTS

3 large mackerels( ayala)
2 pieces of gambodge( kudam puli)
1/4 tsp turmeric powder
1/2 tsp chilli powder
Salt to taste

For the masala paste:
10 cloves of garlic
10 whole red chillies
5 shallots

For tempering:
1 medium sized onion, diced to small pieces
2 tbsp coconut oil
1/4 tsp chilli powder
1/4 tsp turmeric powder
1 or 2 dried red chillies
2 sprigs of curry leaves

PREPARATION

Clean and wash the mackerels well and drain.Cut them into big pieces and cook in a vessel adding turmeric powder, chilli powder, gambouge ,salt and adequate water. Remove the bones and it keep aside.

Pulse the second ingredients in a mixer until, coarse paste

Heat oil in a heavy bottomed pan earthenware and add curry leaves.Add the diced onion and saute until golden brown. Add turmeric and chilli powders to it and saute. Then add coarsely ground masala and saute for a few minutes. Finally add the cooked fish and mix every thing well. Adjust the salt and remove from heat. Serve hot with rice.

METHOD

INGREDIENTS

Chicken -500gms

Ginger garlic paste -1 tbsp

Curry leaves- 2 strands

Onion - 3 medium sized (sliced)

Green chillies-4 no's slit

Coconut oil - 2 tbsp

MARINATION

PREPARATION

Clean and wash the mackerels well and drain.Cut them into big pieces and cook in a vessel adding turmeric powder, chilli powder, gambouge ,salt and adequate water. Remove the bones and it keep aside.

Pulse the second ingredients in a mixer until, coarse paste

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SQUIDMASALA

PASTA IN WHITE SAUCE

INGREDIENTS

white sauce pasta recipe

KADAI PANEER

CHICKEN ROAST

AYALA/INDIAN MACKERAL THORAN

MUTTON PEPPER FRY

METHOD

INGREDIENTS

white sauce pasta recipe

INGREDIENTS

Chicken -500gms Ginger garlic paste -1 tbsp Curry leaves- 2 strands Onion - 3 medium sized (sliced) Green chillies-4 no's slit Coconut oil - 2 tbsp

MARINATION

PREPARATION

Clean and wash the mackerels well and drain.Cut them into big pieces and cook in a vessel adding turmeric powder, chilli powder, gambouge ,salt and adequate water. Remove the bones and it keep aside.

Pulse the second ingredients in a mixer until, coarse paste

Chicken -500gms

Ginger garlic paste -1 tbsp

Curry leaves- 2 strands

Onion - 3 medium sized (sliced)

Green chillies-4 no's slit

Coconut oil - 2 tbsp