Announcing Serve It Series - Serve It - Pressure Cooked/Slow Cooked

The theme(s) we selected for the April Edition of 'Serve it' is Pressure cooked / Slow cooked. These are two different or rather contrasting methods of cooking, one designed for quick cooking and the other quite opposite. But, both these cooking methods make the life of the cook more peaceful and makes putting a delicious meal on the table - hassle free. Also come summer we would all want to spend less time in the kitchen and hence the theme.
On the same note, the March edition of the Serve It series, Serve It - Stir-Fried received an overwhelming 73 entries ranging from vegetable stir-fries, noodles and fried rice. Do check out the roundup here.

Here are the guidelines for the event:
1. You may send in any entry that is either pressure cooked or slow cooked. 
2. For pressure cooked entries, use of a pressure cooker as a steamer, to make dishes such as idlies, dhoklas will not be accepted. Also all the process of boiling, pre-cooking, sauteeing should be done like a one-pot meal. Only tempering/tadka separately is permitted.
3. For slow cooker entries, sauteeing veggies/meats prior to slow cooking is permitted.
4. Both Vegetarian and Non-vegetarian entries are allowed.
5. Please link back to this announcement page and also to Denny's page here.
6. New entries are appreciated, however if you are sending archived entries, please re-post as latest (with a date in April 2012) and update with both the links to the announcement page and logo.
7. Usage of links and logo is mandatory.
8. Last date for submission of your entries is April 30, 2012.
9. To submit your entries, just link your entries using the linky tools below. There are two linky tools available - one for 'Pressure cooked' and the other for 'Slow cooked'. Please submit your entries in the right category. Also make sure all the rules in points 2 or 3 are met with before linking.
10. Non-bloggers also can send their entries with a picture to the below email-id.
11. If you have a problem in linking email us your problem to serveit[dot]series[at]gmail[dot]com. We will try to resolve it.
Note: If the entries are inappropriate to the theme, we would have to remove the entries from the linky sans notification. If there are other issues like link or logo missing we would definitely notify through email.
[Update]
1. Entries which do not comply the rules are removed automatically.
2. For Pressure Cooker entries, only tadka at the end is allowed as a separate process. Cooking just rice in pressure cooker and sauteeing everything else in a pan does not mean pressure cooked.
3. Slow Cooker/Crockpot must definitely be used for Slow Cooker entries. 
Linky for Pressure Cooked entries:
Linky for Slow Cooker entries:

And now a recipe from my sister, a non-blogger. She made this one specifically for our event. Thanks Devi.
                                    

Ingredients:
(I used a rice cooker cup measuring 180 ml for this recipe)
Quinoa – 1 cup
Mung dal – 1/3 cup
Water – 3 cups
Salt to taste
Milk – 1/2 cup (optional)
For tempering:
Oil or ghee – 1 tbsp
Cumin seeds – 1/2 tsp
Whole pepper, slightly crushed – 1/4 tsp
Crushed ginger – 1 tsp
Green chilli – 1 or 2
curry leaves – 1 sprig
Method:
Pressure cook quinoa, mung dal, salt and water until done.
Open the pressure cooker and add milk to it when the mixture is still hot (for a gooey texture of the pongal). Otherwise skip this step.
Heat oil/ghee, in a small skillet. Once hot add the ingredients for tempering one by one.
Add this to the pongal and serve it hot with chutney or sambar of your choice.

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Shurba Gosht curry with everyday naan.

                     Shurba Gosht  with everyday naan.

This curry with everyday naan always remain me back home .were my mom the best cook in the whole wide world cook simple curry on cold winter day and after reach home from the school  I will enjoy this yummy curry warm like a mother love.

So today I am feeling little blue and having cold day I make this and it work for me .I feel much batter .

Simple yummy soup like this curry will  make you feel good too. just add little love for your family which is the secret ingredient in this recipe.

Ingredients:

1-cup goat meat or chicken

4 curry leaves

4 tbsp oil

1 large size onion   chopped

2 tomatoes puree or   chopped

1 tsp garam masala

1tsp curry powder

2 cups water

1 tsp garlic crushed

1 tsp ginger crushed

1 tsp turmeric powder

1 tsp cumin deeds roasted

Salt and pepper

1 green whole chili.

Method:

Heat oil in a heavy based saucepan and fry the onion till golden. add curry leaves  and cumin seeds and stir. Add meat and rest of the spices one by one and stir. Add ginger and garlic, and stir-fry the meat for1 minute and then add water so the spices don't burn.

Cover it after stirring it and let it cook for 15 minutes on low flame.  

Add finely chopped tomatoes and cover until tomatoes become soft.

Serve this dish with boiled rice or bread and garnish with cilantro and extra black pepper. 

Preparation  time:15 minutes plus 3 hours in winter 2 in summer.

Cooking time:15 minutes

Serves .7 to8 people

Every day Naan 

We Pashtuns eat a lots of naan there for when you eat something everyday you are looking for cut back those extra calories and fat.  And in this recipe I did this but it doesn’t mean  to cut down the flavor.

Ingredients

1cup whole-wheat flour

1cup atta flour {stone ground wheat flour}

1-cup bread flour

11/4 cup taped water 

1 1/2 tsp   dry active yeast

Salt optional

Onion or sesame seeds optional

METHOD

Dissolve yeast in 1/4-cup water add 2 tbsp flour and Leave it for 15 minutes,

Sift dry ingredients, and mix to wet ingredients along with the yeast mixture.

Knead the dough for 15 minutes.

Cover and let it rest for 3 hours, or until double in size.

With wet or oily hands divided the dough in to 7 equal size balls.

Roll each dough to naan shape.

Preheat the oven at highest temperature bake the bread 1 at a time.

1 to 2 minutes each.

Cover in clean cloth to stay warm.

Cook the rest,

And serve with any type of carry.

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Grill tikkha boti with vegetables

                  

                           Grill tikkha boti with vegetables

There are some dishes that are ideal for summer lunch or dinner, and for me grill tikkha boti is one of them easily prepared this recipe will make you proud when people ask you what is the secret ingredient .

Yummy moist chicken marinated in tangy and spicy sauce give this chicken an A+.   

Ingredients

  1/2 kg boneless skinless chicken or fish

2 medium size tomatoes

1 large onion

1 lime

1 bell pepper

3 tbsp lemon juice

1/2 tsp garam masala

1 green chili or red chili

2 cloves of garlic

2 tbsp chopped ginger

3 tbsp plain yogurt

1 tsp cumin powder

1tsp paprika powder

1 tsp coriander powder

Salt and pepper

Oil for brushing

 Method:

 Grind together in blander from lemon juice to coriander powder into fine marinate sauce.

If you are using wooden skewers soak them in warm water for at least 12 minutes, this will prevent them from burning.

Marinate the chicken or fish cuts, for 1 hour in fridge.

Put the meat in to skewers cook over heated charcoal grill or gas grill turning all sides.

For the vegetables just add salt and pepper, and brush with oil then thread marinated meat alternate the meat with vegetables.

Serve on rice bed and salad.

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Fish Curry

           Fish curry was unusual for me when I first come to America and my mother-in-law always make fish curry so when my husband wish to eat fish curry I come up with this recipe .adding yogurt to this curry make this curry extra special ,creamy ,silky and yummy. if you have curry leaves  on hand do used them in this recipe .

So here we go folks fish curry just for you.

        Fish Curry

Ingredients:

Catfish fillets 1 lb

1 large onion chopped

1 tomato chopped

1 tsp turmeric powder

1tbsp lemon juice

1/2tsp fenugreek leaves crushed

2 tsp ginger and garlic

3 tbsp oil pulse 1 tbsp for frying the fish

1-cup plain yogurt

1 tsp cumin seeds

1/2tspAjwain or Carom Seeds

1/2 tsp chili powder

Method:

In a large pot heat the oil on medium heat and fry the onion till golden brown. Stir ginger, garlic and tomatoes.

Add all the spices and cook for 1 minute, add yogurt and do continuous stirring until the sauce gets thick.

Clean the fish rub salt and pepper and some lemon juice.

Place fish in the separate  oiled saucepan and fry for 1 minute on each side on high heat. now add the fish slices to simmering curry.

 Cover and  let it cook till the fish gets fully cook and tender. sprinkle black pepper and cilantro leaves.

Serve with naan or just boiled white rice.

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Quinoa Bahala Bath / Mosaranna / Quinoa Thayir Sadham | Indian Quinoa Recipes

Happy Ugadi everyone!! Hope you all are celebrating Ugadi in a traditional way with your family. As for me, I miss the Bevu Bella/Ugadi Pachadi very much. I made this Karnataka special recipe Bahala Bath (curd rice) to celebrate Ugadi. Enjoy!
I can't stop cooking with Quinoa (pronounced keen-Wah) and I make sure I do so atleast twice in a week. I may sound redundant but quinoa is an excellent alternative for rice dishes and above all you would not miss rice at all. After trying Quinoa Bisi Bele Bhath, Pumpkin Quinoa pulao, I tried my hand at this simple Quinoa Bagala Bhath which I totally fell in love with. This one is totally guilt-free since I have used Quinoa - a whole grain, source of complete protein, dietary fiber and gluten-free; milk and yogurt - the best sources of calcium. Tempered it in Indian way to spice it up.

Ingredients:
Serves - 2
Quinoa - 1/2 cup
Water - 1 1/4 cup
Fat free or Reduced fat milk - 1 1/2 cup
Curd/Low fat greek yogurt - 2 tbsp
Salt - to taste
For Tempering:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/4 tsp
Chana dhal - 1/2 tsp
Dry Red chilli - 1 broken
Curry leaves - 2
Ginger - minced - 1/2 tsp

Method:
Pressure cook quinoa with water and salt for 4 whistles. When the pressure is released, lightly mash the quinoa and add milk. Allow it to simmer until most of the milk is absorbed and the quinoa looks creamy. Remove from heat and mix the yogurt. Prepare the tempering by heating oil in a small pan. Add the ingredients for tempering to the oil and fry in medium heat until the chana dhal becomes light brown. Pour the tempering over the prepared bagala bhath and mix. Serve with pickles, papad or any vegetable side dish. I had it with an omelet with vegetables to make it a wholesome meal.

Also Check out my Vegetable Clear soup with Quinoa and Quinoa Savory Pancakes.
Sending this healthy and delicious dish to the following events..
Kitchen Chronicles #7-Summer Splash by Kalyani; Healthy Morsels - Pregnancy; Summer Spirits; Only - South Indian Food;
 

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Red Kidney Beans Salad

Red kidney beans salad is one of our family favorites .my mom make this salad all the time and now I make this  for my family simple healthy yummy salad .wonderful in hot summer days. wonderful for picnic or lunch and the best part is its all good.

Nutritional value of red kidney beans

  calcium , iron  Kidney beans are good sources of the minerals manganese, potassium, copper and phosphorus. zinc, magnesium and  excellent source of this vitamin. thiamin, niacin, riboflavin, vitamin B6, vitamin C, vitamin K and much more

Red Kidney Beans Salad

Ingredients:

2 cups boiled red kidney beans

1-cup pain yogurt

1/2 cup chopped onion

1 cup chopped tomatoes

1 tsp roasted cumin seeds crushed

1 green chili, finely chopped, optional

1/4 tsp red chili powder

Salt and pepper

2 tbsp mint leaves chopped

1 tbsp cilantro chopped

2 tbsp tamarind sauce

Directions:

wash and soak the dry kidney beans for 3 hours then cook in slow cooker or pressure cooker .

IN a large bowl add kidney beans, salt and pepper stir then add chopped onion and

Tomatoes green chili, red chili, cumin and mix well add yogurt and

Tamarind sauce and mix, serve in individual small serving bowl.

Garnish with tomato, mint cilantro, and serve.

Note. Red kidney beans cooks very well in slow cooker.

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Parmesan Crusted Chicken

This is a quick and easy chicken recipe.

It's another one of my 'Chicken for Dummies'. 

When my grandson calls at the last minute and

 wants to know what he can do with a couple of

 chicken breasts and just a few other ingredients, 

I need to be ready!

Lay the chicken breasts in a shallow pan.

(Do not crowd the chicken like the above photo.)

 Give it some room and season as desired.
These were large breasts that I cut in half.

Combine the mayonnaise and grated parmesan
cheese in a small bowl.

 Spread on the mayo-parm mixture; then sprinkle
 a little breadcrumbs on top.

Now to make a complete dinner super easy 

you can roast some cut-up potatoes and fresh

vegetables along with the chicken. Just toss them

 in olive oil with a little seasonings. 

Dinner is in the oven!

 Bake at 350 for about 30 minutes; (or
(or at 375 for 25 minutes)
until cooked through and browned.

How easy is that?!

 You can adjust the recipe to make 1 or 12.
This works on fish too; just bake
for about 10 minutes @425.

 The chicken stays moist and juicy.

Parmesan Crusted Chicken

4 boneless chicken breasts

1/2 C mayonnaise

1/4 C Parmesan cheese

4 t Italian breadcrumbs

seasonings of choice

Place the chicken breasts in a shallow pan.

Season the top with about (your choice here)

1 t seasoned salt, 1/2 t garlic powder,

and 1/4 t pepper or to taste

Combine the mayo and grated cheese in

a small bowl. Spread this on the chicken breasts.

Sprinkle a little breadcrumbs on the top;

about 1 t each. Bake for 30 minutes @375
or 20  minutes @425.

or until browned and cook through.

Enjoy!

Links: Designs By Gollum

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peshaweri goat curry.

This goat curry is not like any other goat curries that you may find in  restaurants or hotels but this curry have a beautiful and warm flavors of simple Pakistani home cooking.

Or should I say a simple pesheweri curry like our mom or grandma used make .

Simple curry that whole your family will love it.

This curry takes me back to my memories when my mom cook .she is the best cook in the whole wide world ,and simple cooking but with a lots of love .

So enjoy simple goat curry

peshaweri goat curry.

Ingredients:

1	Large Onion
2	Whole Green chili
1-cup	Chopped Tomatoes
1 tsp	Ginger Paste
1 tsp	Garlic Paste
1tsp	Paprika Powder
½	Kg Goat Meat
3	Bay Leaves
1tsp	Garam Masala
	1tsp Coriander Powder Directions: heat the large saucepan or pot, add oil and onion and cook for 1 minute. Add meat and stir-fry until the meat just began to brown. Add ginger and garlic and add all the spices stir for I minute. Now add chopped tomatoes and lower the heat stir frequently add salt and pepper and 1 cup of water and let it simmer on low for 45 minutes cover. Now remove the led and add chopped coriander leaves and serve with bread or rice.

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quick and Easy Pakistani sandwich/burger

 

Easy Pakistani sandwich/burger

There are times when I am in the mood of something quick and easy and that’s because I am very hungry .so when I open the refegertor I saw left over chickpeas and meat I mash them add black paper then stir fry vegetable spread the mash dal and meat then topped it with vegetables and believe me this was wonderful you can add shami kabab and then these vegetable if you have shami kabab on hand and enjoy this easy wonderful burger .

Ingredients

Fresh chopped asparagus about 10

Half red bell paper chopped 

Half green bell paper

1/4 sliced white onion

salt and black pepper according to taste

1tbsp olive oil

2 shami kabab or leftover dal and meat

green salad leaves

4 buns whole-wheat

method:

in nonstick sauce pan add 1tbsp oil then add all the vegetables and sauté them on high heat  until cooked I prefer caramelized but still crunchy .remove and keep aside .

now mash dal and meat together and add to the same pan stir fry just to heat them completely now spread on your bread then add vegetables and mix salad green and serve while it still warm/hot. and enjoy.

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