Recipes | Aidos

27 January 201822 April 2018

Stir-Fry Chicken with Rice Noodles

Wanted to do something quick for dinner. I had fresh ingredients in the fridge and found some flat rice noodles in the cupboard. And I had a vision of Chinese ‘stir-fry’. A quick search on the web brought up this recipe and it turned out yummy.

Chicken Stir Fry with Rice Noodles

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Allergy	Soy
Meal type	Main Dish
Region	Chinese
Website	Natasha's Kitchen

Ingredients

300g Rice Noodles
3 tablespoons Oil
2 Medium Chicken Breasts (Skinless and Boneless cut into strips)
1/2 piece Red Capsicum
1/2 piece Yellow Capsicum
1 cup Broccoli
200g Mushroom (Sliced)
1 tablespoon Ginger (Shreded)
2 tablespoons Soya Sauce
2 tablespoons Tomato Ketchup
1 teaspoon Corn Starch
Few drizzle Sesame Oil

Directions

Step 1	In a medium-sized pan, bring water to boil and add the rice noodles and cook on medium heat for 2 to 4 minutes. Drain and stir in 1 tablespoon of vegetable oil.
Step 2	In a large wok, heat 2 tablespoons of vegetable oil on high heat. Add chicken, salt and pepper and stir-fry for about 3 minutes. Remove and set aside.
Step 3	In the same wok and bell peppers, broccoli and mushrooms and saute for a minute. Add ginger and stir-fry for another 2 minutes.
Step 4	In a mixing bowl, combine water, soya sauce, tomato ketchup, and cornstarch. Add chicken, noodles and the mixture to the wok and stir-fry for 3 minutes. Check seasoning and adjust salt and pepper.
Step 5	While serving drizzle sesame oil.

27 January 201827 January 2018

Chicken Curry with Crispy Rice Roti

A specialty of Mangalorean cuisine, it finds its place on special occasions.

Chicken Curry with Crispy Rice Roti

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Ingredients

750g Chicken (Cleaned and cut into medium pieces)
1/2 Medium Coconut (Grated)
5-6 Medium Dry Red Chilli -Madras
9-10 Medium Dry Red Chilli -Bedgi
2 tablespoons Corriander Seeds
1/2 tablespoon Cumin Seeds
1/4 tablespoon Methi Seeds
1 teaspoon Pepper Corns
2 Medium Onions (Sliced)
1/2 teaspoon Turmeric Powder
5-6 cloves Garlic
1 piece Cinnamon
3-4 cloves Cloves
1 cup Thick Coconut Milk
1/4 cup Ghee
1 knob Tamrind (Lemon size Knob)
2 tablespoons Green Masala (Refer Green Masala recipe)
2 Medium Tomatoes (Chopped)

Note

This chicken curry can also be served with neer dosa, appam or rice.

Directions

Step 1	Roast Grated Coconut until light brown in color. Dry roast coriander seeds, cumin seeds, methi seeds, cloves, cinnamon, pepper, red chilies and keep aside Take a little ghee and fry half of the sliced onions and garlic.
Step 2	Grind all the roasted ingredients along with the fried onion and garlic, turmeric, tamarind to a smooth paste adding water if required.
Step 3	Heat the remaining ghee in a pan and saute the remaining sliced onions until light brown. Add tomatoes and cook for about 2 minutes on a slow flame. Add chicken and mix well. Add the green masala, salt and a little water. Cover and cook on a slow flame.
Step 4	When the chicken is half cooked, add the ground paste and half of the coconut milk and stir well. Cook till the chicken is done.
Step 5	Add the remaining coconut milk and cook for 2 to 3 minutes.
Step 6	Serve with crispy rice roti.

21 May 201711 February 2018

Sambhar

Sambhar is a necessary accompaniment to south Indian dishes. Be it Idlis, Medu Vada or even Steamed Rice. This is the recipe I have often watched my grandmother make.

Sambhar

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Dietary	Vegetarian
Meal type	Side Dish
Misc	Serve Hot
Region	Indian

Ingredients

300g White Pumpkin
1 Medium Onion (Chopped)
2-3 Medium Green Chillies
2 Medium Tomatoes (Chopped)
1 tablespoon Tamarind Paste
2 tablespoons Sambhar Powder (*)
1/2 teaspoon Turmeric Powder
1 teaspoon Jaggery (Can be adjusted according to your preference)
1/4 cup Tur Dal (Split red gram also called split pigeon peas.)
1 handful Coriander Leaves (for garnish)
2 tablespoons Oil
1/2 teaspoon Rai (Mustard seeds)
2 sprigs Curry Leaves
2 Medium Dry Red Chillies
3-4 cloves Garlic (Crushed)

Note

* The recipe to make Sambhar Powder.

Directions

Step 1	Cook the Tur Dal in one cup of water in the pressure cooker. Keep aside.
Step 2	In a heavy bottomed vessel cook the White Pumpkin with 1 cup of water. When 3/4th cooked, add Onions, Tomatoes and Green Chillies.
Step 3	Once the vegetables are cooked and Tamarind Paste, Sambhar Powder, Turmeric Powder, Jaggery and Salt to taste. Mix well.
Step 4	Add the cooked Tur Dal and 2 cups of water and bring to boil. Cover and simmer for 2 to 3 minutes. Keep aside.
Seasoning
Step 5	For the tempering, heat the oil is a small pan. And add Mustard seeds. When the mustard seeds crackle, add Curry Leaves and crushed Garlic and saute for a few seconds.
Step 6	Pour the tempering over the Sambhar and mix well.
Step 7	Serve hot with Rice, Medu Vada or Idli

21 May 201729 April 2018

Chicken Curry with Coconut Milk

There is an abundance of coconut in the coastal regions of India where coconut is an essential ingredient for many preparations. This recipe uses coconut milk to deliver a delicious tasting curry.

Chicken Curry with Coconut Milk

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Ingredients

1kg Chicken (Cleaned and cut into medium size pieces)
3 Medium Onions (Finely chopped.)
1/2 teaspoon Jeera (Cumin) Seeds (For tempering)
1/2 tablespoon Fresh Ginger (Grated)
1 Pod Garlic (Grated)
3-4 tablespoons Oil
1 teaspoon Chilli Powder
1/4 teaspoon Turmeric Powder
1 Salt to taste
300ml Thick Coconut Milk
2 Medium Cloves
1 tablespoon Coriander Seeds
1 Medium Elaichi (Cardomom)
2 sticks Cinnamon
1 tablespoon Jeera (Cumin) Seeds
1 teaspoon Saunf (Fennel) Seeds
1 handful Coriander Leaves (finely chopped.)

Directions

Step 1	Dry roast the Cloves, Coriander Seeds, Cardamom, Cinnamon sticks, Cumin Seeds and Fennel Seeds. Let it cool and then grind it to a fine powder and keep aside.
Step 2	Heat Oil in a vessel. Add the Jeera (for tempering) and fry it till brown. Add the grated ginger and garlic and fry till the raw smell goes off. Add the chopped onions and fry evenly till golden brown. Add turmeric powder, chilli powder and the ground spices. Stir it well. Add the chicken pieces and mix thoroughly so that the spices are well coated. Cover and cook till the chicken is done.
Step 3	Add salt to taste. Mix well. Pour the coconut milk. Mix well. When the curry begins to bubble, cover and simmer for 2 to 3 minutes. Check salt and adjust if needed. Garnish with coriander leaves.
Step 4	Serve with steamed rice, appam or parathas.

21 May 201729 April 2018

Garam Masala

Garam masala is a spice mix the is commonly used in many Indian preparations. Here is how to make it.

Garam Masala

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Ingredients

100g Coriander Seeds
25g Jeera (Cumin) Seeds
25g Dalchini (Cinnamon) sticks
25g Masala Elaichi (Black Cardamom)
15g Lavang (Cloves)
15g Black Peppercorn
10g Shahjeera (Caraway) Seeds
25g Fennel Seeds
1 piece Star Anise (One petal of a star anise)

Directions

Step 1

Dry roast all the ingredients and let it cool.

Grind the ingredients to a fine powder.

21 May 201729 April 2018

Sambhar Powder

It is easy to make sambhar if you make and store the sambhar powder. This sambhar powder has its other uses. Many vegetables and Prawn sukha ( a Prawn dish with dry spices) can be cooked using this sambhar powder.

Sambhar Powder

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Ingredients

250g Dry Red Chillies (Bedgi chillies)
250g Coriander Seeds
100g Jeera (Cumin) Seeds
100g Methi (Fenugreek) Seeds
1 bunch Curry Leaves (8 to 10 stalks)
1/2 teaspoon Asafoetida Powder (Hing)

Directions

Step 1	Remove the stalks of the chillies. Dry roast all the ingredients (except Asafoetida) separately.
Step 2	Let it cool to room temperature. Grind to a fine powder in a blender.

7 May 201729 April 2018

Mangalore Spinach and Shrimp Curry

A regular preparation from Mangalore Spinach is a curry with Kudu (Horse gram). In another variation, dried shrimps are used in place of horse gram. There were some tiny shrimps in the fridge and I thought why not use them instead. The result was fabulous!

Mangalore Spinach and Shrimp Curry

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Serves	6-8
Prep time	15 minutes
Cook time	45 minutes
Total time	1 hour
Allergy	Shellfish
Meal type	Lunch
Region	Indian

The Mangalore Spinach can be also made by replacing Shrimps with either dried shrimps or kudu ( horse gram)

Ingredients

1/2 cup Tiny Shrimps (Cleaned & shelled)
1/2 Medium Coconut (Grated)
8-10 Medium Dry Chillies (40% Madras & 60% Byadgi Chillies)
1 teaspoon Corriander Seeds
1/4 teaspoon Jeera Seeds
1+1/4 teaspoon Mustard Seeds
1 pinch Methi Seeds (4-5 seeds)
6 Medium Garlic pods
1/4 teaspoon Turmeric
1/2 Medium Onion (chopped)
1 teaspoon Tamrind pulp
2 tablespoons Refined Oil
1 sprig Curry Leaves
Salt to taste
1 bunch Mangalore Spinach
1 Large Tomato (Chopped)

Directions

Preparation
Step 1	Separate the leaves from the stem of the spinach. Chop the leaves. Cut the stem into 2-inch length pieces.
Masala
Step 2	Grind the coconut, red chillies, coriander seeds, 1/4 teaspoon Jeera, 1/4 teaspoon mustard, Methi seeds, 2 flakes of garlic, turmeric, onion and tamarind to a fine paste. Keep aside.
Cooking
Step 3	Cook the stem of the spinach with a little water. Add the chopped spinach leaves and chopped tomatoes. Add salt to taste.
Step 4	After the vegetables are cooked, add the ground masala and boil for 10 to 15 minutes. Add the shrimps and cook for a minute.
Seasoning
Step 5	For the seasoning take a separate pan, heat oil and add Mustard. When it begins to splutter add the curry leaves and garlic. Pour this over the curry.
Step 6	Serve with steamed rice or parathas.

2 April 201729 April 2018

Mangalore Buns

The overripe bananas in the basket set me thinking… Why not have Mangalore Buns for breakfast.

Mangalore Buns

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Serves	4
Meal type	Breakfast, Snack
Misc	Serve Cold, Serve Hot
Region	Indian

Ingredients

3 Medium Overripe Bananas (used small yellow ( Elaichi ) bananas)
3 tablespoons Sugar
1/4 cup Sour Curd
1/4 teaspoon Crushed Jeera
1 pinch Baking Soda
1 cup All purpose Flour (You may require more depending upon the bananas)
Oil for deep frying
1 pinch Salt

Optional

1 tablespoon Gram Flour

Directions

Step 1	Peel and cut Bananas into medium pieces and grind it along with the sugar.
Step 2	Mix baking soda and curd in a bowl and beat well.
Step 3	Mix together the banana mixture, crushed jeera, gram flour and all purpose flour. Gradually add the curd mixture and knead it to a soft dough.
Step 4	Keep it aside for 4-5 hours or preferably overnight to ferment. Once fermented the dough is ready. Make small balls and roll out into thick puris.
Step 5	Heat oil in a frying pan and deep fry the buns until golden brown on both sides.

26 March 201729 April 2018

Rajasthani Laal Maas

It is Sunday and the inevitable question – what’s for lunch? There was mutton in the freezer and that brought memories of Rajasthani Laal Mass we had while holidaying in Rajasthan. A search brought up this recipe. As usual, I tweaked it a bit..

Rajasthani Laal Maas

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Serves	6 to 8
Prep time	20 minutes
Cook time	45 minutes
Total time	1 hours, 5 minutes
Meal type	Lunch, Main Dish
Misc	Serve Hot
Region	Indian
Website	Inspiration - YummyTummy

Ingredients

700g Mutton
2 Small Potatos
1.5 cups Curd/Yogurt
3 heaped tablespoons Kashmiri Chilli Powder
1 heaped tablespoon Corriander Powder
0.5 teaspoon Turmeric Powder
1 teaspoon Cumin Powder
800g Onions (Sliced thinly)
2 x 3 Cm Cinnamon stick
1 Medium Black Cardamom
2 tablespoons Ginger Garlic paste
5 tablespoons Ghee
Salt to taste
0.5 tablespoon Cloves
0.5 teaspoon Pepper corns

Directions

Step 1	Take curd, ginger garlic paste, chilli powder, turmeric powder in a bowl, mix well and set aside.
Step 2	Heat ghee in a pressure cooker, add in cinnamon and black cardamom. Add onions, salt and cook until golden brown.
Step 3	Add in mutton and mix well until it is seared.
Step 4	Add in curd mix and stir well till the colour darkens. Add some water.
Step 5	Add some water and mix well. Cover and pressure cook for 3 whistles. Then simmer the flame and cook for 15 mins. Turn off the heat and let it stand till the pressure is released.

22 March 201729 April 2018

Thandai Phirni

It is Holi and no Holi is complete without Thandai. How about Thandai as a dessert !

Thandai Phirni

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Serves	6
Allergy	Milk
Meal type	Dessert
Misc	Serve Cold
Region	Indian
Website	Cooking Curries

Ingredients

0.5 cup Brown Basmati Rice
3 cups Whole milk
1 cup Granulated Sugar
12 Nos Whole Almonds
7-8 Medium Cashew Nuts
5-6 medium slices Pistachios
5-6 Medium Cardomom Pods
1 teaspoon Fennel seeds
1 teaspoon Black Pepper (Crushed)
1 teaspoon Saffron

Note

You can also use edible silver flakes and dried rose petals as garnishing.

Directions

Step 1	Wash the brown basmati rice and soak it in water for 20 minutes. Soak the almonds in water for 20 minutes.
Step 2	Bring the milk to boil, reduce the heat and keep it simmering. Drain the soaked rice and grind it very coarsely in a food processor. Add it to the milk and let it cook.
Step 3	Remove the skin from the almonds by gently sliding it off. Remove seeds from the cardamom pods. Add the almonds, cardamom seeds and the rest of the ingredients except saffron, to a food processor and grind to a coarse mix.
Step 4	Add this to the simmering milk and rice mix. Add the saffron too. Mix well.
Step 5	Remove from heat and chill in the refrigerator. Pour into serving bowls and top with grated pistachios. before serving.