Radhi's Kitchen

Green Mutton Biryani

2009-07-01T12:55:00.000-07:00

Ingredients:
Goat Meat or Lamp-1.5lbs
Basmati Rice-2cups
Green Chilli-8no(adjust according to spice level)
Fennel seeds-1tsp
Cinnamon-1"stick
Cardamon-3no
Cloves-4
Pepper-1tsp
Ginger&Garlic paste-1tsp
Mint-1/2cup
Onions sliced-1cup
Coconutmilk-1cup(optional)
Oil-3tbsp
salt to taste
water-2cups

Method:
wash the rice & soak it in water for 30mts or till your done with the remaining process.
Grind green chillis,fennel seeds,pepper,half of the mint,cinnamon,cardamon,cloves & ginger garlic paste to a smooth paste with water.
Heat oil in a pressure cooker add sliced onions & fry till they turn golden color then add remaining mint & saute for a minute.
Add the ground green chilli paste & saute for 3-4mts & then add mutton mix well and add 1cup water & salt to taste,cover & cook till the meat is soft & well cooked.
Now drain the water & add the rice to the cooked meat and add 1cup water & 1cup coconutmilk & pressure cook for 1-2 whistles.
Serve with rita.
Note:If not using coconut milk,substitute it with water.Check for taste once the meat is cooked,if the gravy is spicey add 1 chopped tomato.Reduce the amount of chillis and pepper if you want mild spicey.

Spicy Mutton Masala Fry

2009-05-14T15:59:00.000-07:00

Ingredients
Mutton-1lb
coriander seeds-3tsp
Pepper-2tsp
Whole Red chillies-7to8(Adjust according to your spice level)
cumin seeds-1tsp
Cinnamon-1inch
Cardamon-2nos
Cloves-2nos
Yogurt-1/2cup
Onions sliced-1medium
Tomato-1(optional)
Oil-2tbsp

Method:
Dry roast all the dry spices,Pepper,coriander,red chilly,cumin,cardamon,Cinnamon,coves
& grind it to a paste with ginger garlic paste.
Heat Oil in a pan & fry onions till they turn golden color,then add the ground paste,& saute for a couple of minutes,then add the yogurt,meat,salt7 little water,
mix well & cover & cook till the meat is tender or well cooked.At this stage check the taste & if its too spicy add chopped tomatoes & cook for another couple of minutes,then uncover & fry it well till you get the desired consistency.
Goes well with Rice.

Mint & Peas Pulao

2008-12-01T11:34:00.000-08:00

Ingredients:
Basmati Rice-2cups
Mint leaves-1/2cup approximately
Green Peas-1/2cup approximately
sliced Onion-1/cup
Grated coconut-1/4cup (fresh or desiccated)
Green Chillies-4
Ginger garlic paste-1/2tsp
Cinnamon stick-1inch
Cloves-3
Cardomom-2
Bay leaves-2
Salt or to taste
Oil-3tbsp

Method:
Wash and soak basmati rice for about 30mts approx
Grind grated coconut, mint leaves, green chilli, cinnamon and cloves, & cardamom into coarse paste. (No need of adding water while grinding.)
Heat oil in a pan & add bay leaves, sliced onions and sauté till onions turn transculent.
Now ginger-garlic paste and mix well,and then add the ground mint paste & sauté for 2mts.
Then add peas, salt & drained rice, mix well & add 3cups of water,
Cover & cook till the rice is completely cooked.Serve with raita.
Note: Add little more water if your not cooking the rice in a pressure cooker or rice cooker.
This pulav can also be made with left over rice or pre cooked rice by just adding the rice after the peas is cooked.

This is my entry for Rice Mela hosted by Cooking4allseasons.

Aloo Matter/Potato & Peas Curry

2008-11-25T12:27:00.001-08:00

Ingredients:
Aloo-3 medium size
Peas-1/2cup (frozen or fresh)
Onions-1big chopped
Tomato-1big chopped
Cumin seeds-1/2tsp
Cumin powder-1tsp
Coriander powder-1tsp
Turmeric powder-1/4tsp
Red chilli powder-1tsp
Ginger garlic paste-1tsp
Garam masala pow-1/2tsp (optional)
Oil-2tbsp
Salt to taste
Cilantro leaves for garnish

Method:
Heat oil in a pan add cumin seeds & chopped onions & fry well till the onions turn transculent.
Now add the ginger garlic paste & sauté for a minute then add the chopped tomatoes & cook till the tomatoes turn soft, at this stage add turmeric powder, chilli powder, coriander powder, & cumin powder, salt, sauté well & cook till the color of the gravy changes to dark brownish at this stage add potato, & little water cover & cook till potato is cooked then add peas & let cook for 5mts.
Garnish with cilantro leaves. & serve with chapattis.

Coconut Burfi

2008-10-25T14:08:00.000-07:00

Ingredients
Dessicated coconut(coconut powder)-1cup
Sugar-3/4cup
Water-1/4cup
Cardamom powder-pinch
Ghee-1tsp

Method:In a heavy bottomed pan add sugar & water,allow it to melt & cook until the syrup reaches soft ball consistency.
Now add coconut & cardamom powder and mix well on medium-low flame & keep mixing to prevent from the mixture sticking to the pan.Grease ghee in a plate & keep aside.
When the mixture becomes thick & doesn't sticks to the pan transfer it to the greased plate & spread evenly & cut into desired shapes. Store in air tight container.

I usually use fresh grated coconut but just for a change i used the dessicated coconut. Less sugar can be used if using fresh coconut.The storing life of dessicated coconut is little more than fresh coconut.

Ariselu/Athrisam

2008-10-25T12:56:00.000-07:00

Ingridents
Rice-1/2cups
Jaggery-1cup
Water-1/4cup
Oil for deep frying

Method:Wash rice & Soak it over night for 6 hours, drain water and spread the rice on a clean cloth and let it dry completely. Dry grind the rice to a fine powder, sieve it & keep aside.
Take the jaggery in a heavy bottomed pan non stick pan works good and add ¼ cup of water to it. Heat jaggery it till it melts completely & becomes thick syrup & u get a soft ball consistency. Remove the syrup from flame.
Now slowly add the rice flour little at a time & keep mixing so that no lumps are formed.
Add flour till a soft dough is formed (it’s ok if you have some extra flour)
Now take a small lime size ball & flatten it on a greased plastic sheet and drop it in hot oil. Fry on medium heat till it turns golden brown.
Remove & squeeze it between 2flat ladles.
Store in airtight container.

Bisi Bela Bath

2008-09-18T11:07:00.000-07:00

Ingredients:

Rice-1cup
Toor dal-3/4cup
(Kandi pappu)
BBBmasala-2tsp
Sliced onion-1small
Tamarind pulp-3tbsp
Turmeric-1/4tsp
Curry leav-1string
Carrot, beans, potato, peas-1cup
Mustard seeds-1/4tsp
Ghee-2tbsp
Oil-2tsp

Method:Cook rice and dal together with more water. Cut the vegetables and boil them and keep aside.Heat oil/ and 2tbsp ghee in a big pan add mustard seed, & curry leaf and fry, then add onion fry well then add all the cooked vegetables, tamarind pulp, turmeric powder, salt cook for 2 mts. Add cooked rice, one cup water (you can add more water.) Finally add masala powder, cook for 5-10 mts in low flame. Stir continuously. Serve with cucumber raita & chips

Besi Bela Bath Masala

Chenna dal – 1/2Cup
Urad dal – 1/2Cup
Dhaniya – 1/4 Cup
Marati Moggu – 3
Cinnamon – 3
Dry coconut - 100gms
Cumin- 1Spoon
Fenugreek seeds - 1/2 spoon
Red chilli-10(according to your spice level)

Roast and grind it to a fine powder.
Store in a air tight container.
For 1cup of rice use 1-2tsp of masala according to taste.

Masala Peas

2008-09-11T16:29:00.000-07:00

Ingredients:

Peas-1cup(fresh,frozen or dry)
Onions-1
Tomato-1
Ginger garlic paste-2tsp
Cinnamon-1 small
Clove-2
Cardamom-2
Chat masala-1/2tsp
Chilli powder-1tsp
Turmeric powder-1/4tsp
Salt to taste

Method: Grind Onion, ginger garlic paste, cinnamon, clove, cardamom, chat masala, chilli powder and turmeric to a fine paste and keep aside.
Boil the tomato in little water and remove the skin and puree it.
Now heat oil in a pan and add the onion paste and fry well till the raw smell is gone.Add the tomato puree and fry for another 5 mts, then add the peas &salt mix and cover and let it cook for another 5-10mts till the peas soft.Goes well with roti.

JFI~Onions Round Up

2008-02-04T11:40:00.000-08:00

Bise Bele Huli Anna with Pearl Onions from Asvadha
Caramelized Onions and Spicy Jack Curd Pizzette from Taste Tinkerer
Caramelized Onion Dip from The Budding Cook
Chemmen Peera from Spices N Flavours
Chinese Fried Rice with Cauliflower Manchurian from Cooking 4 all seasons
Coconut with Onion from Talimpu
Colcannon - An Irish Delicacy from As Dear As Salt
Curried Egg Puffs from Cookery Corner
Egg-Onion Curry from Dil Se
Eggs Poached in Onion Gravy from Indian Cooking
Fish Gravy - Kerala Style from Rina's Recipes
Garma Garam Onion Pakora from My Kitchen World
Ground and Spiced Onion Preserve from Spicy Chilly
Hare Pyaaz Wala Murg from In Love with Food
Kaara Kuzhambu from Paajaka
Lauki Kofta in Almond and Creamy Gravy Fun N Food
Madras Onion (shallot) Pickle from My Diverse Kitchen
Madras Onion Chutney from Home Cooks Receipes
Masala Vadai from Sukanya's Musings
Microwave Samba Rava Idli & Onion Chutney from My Experiments with Food.
Murg do Pyaaz from Radhis Kitchen
Mumra Wale Kanda Pohe from Annarasa
Mushroom stir fry with pearl onions from Kitchen Kollections
Onion and Carrot Uttappam from Simple Indian Food
Onion Chutney from Cilantro
Onion Chutney from K4khichdi
Onion Curry from Finger Licking Food

Onion Masala Gravy from Dhivya’s Kitchen
Onion Stir-Fry Paratha from Food with a Pinch of Love
Onion Sambar from GRevathi
Onion Sambhar from Hunger Pangs
Onion Uthappam from Cooking and Me
Onion (Ulli) Chutney from Curry Bazaar
Onion-Broccoli-Feta cheese Calzone from Foodieshope
Onion-Cheese Kulcha from One Hot Stove
Pan Fried Fish with Roasted Onion marinade from Ahaar
Pearl Onions in Dahi Gravy from 365days Veg
Perugu Pacchadi from Mahanandi
Piyava Baje (Onion Fritters) from The Singing Chef
Potatoes and Peas in Sweet and Spicy Tomato Gravy from Curry in Kadai.
Rainy day Pyaaz ki Sabji from Charche Chauke Ke
Roasted Onion Chutney from Siri's Corner
Soy Granules Curry with Chopped onions from Daily Meals
Spiced Lamb Sliders with Caramelized Onions from Live to Eat
Spring Onion Koshumbri from Konkan World
Stuffed Portobello with Wild Rice and Cheese from Culinary Bazaar
Turkey Wings Curry - Kerala Style from Rina's Recipes
Ulli Theeyal from My Cook Book
"And on the side..." from Kags99
Ulli Theeyal from Satvika Food
Ulliyum Molakkum -Kerala onion chutney from Kailas kitchen
Vegan Leek-Mushroom Quiche from Tasty palettes
Vengayam Thuvaiyal (onion chutney) from Samaithu Paarkalaam
Rajasthani Parathas from Food and Laughter

Onion Rava Dosa from Snack O Rama

Scallion Zunka from Food for Thought

Onion Utthappam from Ramya’s Kitchen Corner

Kanda Daalicha Zunka from Enjoy Indian Food

Thankyou everybody & please do let me know if i've missed ur entry.

Murg Do Pyaaz/Chicken do pyaaz

2008-01-31T11:08:00.000-08:00

Murg do pyaaz is my all time favourite dish. I learnt it from my brother who is a chef in Italy.
I've already posted this recipe on my blog but am repostiong it for the JFI~Onions.

Ingredients:
Chicken-1lbs
Onions-3big (chopped)
Cumin powder-1tbsp
Chilli powder-3tbsp
Garam masala powder-2tbsp
Ginger garlic paste-2tsp
Turmeric-1/2tsp
Thick curd-1/2cup
Cinnamon-1stk
Cloves-2
Cardamom-2
Salt to taste
Oil-4tbsp

Method: Wash chicken & marinate with curd, cinnamon, cardamom, cloves, 1tsp ginger garlic paste, little salt, 1tsp chilli powder & turmeric & keep aside. In a kadai heat 2tsp oil fry 11/2 onion till brown, cool & grind it to a fine paste. In the same kadai heat oil, now add the remaining onions & fry, then add ginger garlic paste, sauté for 1mt then add cumin powder, chilli powder, salt sauté well. Now add the marinated chicken mix well, add water if required. Cover & cook till the chicken is tender. Now add the ground onion paste & garam masala powder, mix well & fry with the lid open. Fry well till the masala clings to the meat.Garnish with cilantro.
Note:Can also be substituted with Potato insead of chicken.

JFI ~ February

2008-01-02T10:57:00.000-08:00

Its my Turn to host the JFI for February.

First i would like to thank Indira who started the Jihva for Ingredients & giving me the opportunity to host this event.The moment i accepted to host the JFI event i decided the ingredient and what else it could be other than Onion...

Just imagine a kitchen without onions naaa...

Jiva for Ingredients ~ February:Onions

So now get ready and prepare any dish with onions this includes Red, White,Yellow onions,Pearl onions,Shallots,Spring Onions.... these are the types i know Pleas let me know if there is anything else.

The rules to participate are:

Prepare a dish with the ingredient onion and post it on your blog on Feb1st 2008 and non bloggers who would like to participate just email me your recipe with the picture.

Email me your entries to radhiskitchen@gmail.com

With the Link to the post along with a Photo 75×75pixel size,title of the post by 3rd Feb.

Looking forward to your entries and entries are not limited to Indian cuisine alone so any dish from any corner of the world would be great.

Chicken Drumsticks Fry

2007-08-15T16:48:00.000-07:00

Ingredients:Chicken drumsticks-10,Ginger chopped-1/4cup,Garlic chopped-1/4 cup
Green chillies slitted-10no,Curry leaves-3strings,Chilli powder-3tsp (adjust to your spice level)
Yogurt-1cup,Soy sauce-2tsp,Salt to taste,Oil -4tsp

Method:Heat oil in a pan & add curry leaf, green chillis, ginger & garlic
Fry well for at least 5mts then add chilli powder, soy sauce, yogurt and mix well.
Now add salt and chicken drumsticks mix well & cover & cook till chicken is tender.Uncover the pan & fry the chicken till all the gravy is absorbed & the chicken is dry.

Pav Bhaji

2007-05-31T13:44:00.000-07:00

Ingredients:
Pav/Burger buns-1packet
Onions finely chopped-1cup
Tomato paste-1cup (fresh is better)
Potato –1medium
French beans chopped-1cup
Carrots-1no
Pav bhaji masala-2tsp
Chilli powder-1tsp
Turmeric powder-1/2tsp
Cinnamon-1inch piece
Cardamom-1no
Cloves-2nos
Ginger garlic paste-1tsp
Salt to taste
Oil-2tbsp
Butter for toasting buns

Method:Method: Chop potato, beans, carrots (can add any other veggie) and pressure-cook till done. Drain excess water and keep the water aside and mash the vegetables with a masher or spoon.
Heat oil in a pan add cinnamon, cloves and cardamom then add onions and fry well and add ginger garlic paste, sauté for 1-2mts, now add the tomato paste and sauté till the raw smell is gone. Add chilli powder, turmeric powder and salt mix well and let cook for 2mts. Now add the mashed vegetables and the drained water if the mixture is too dry, mix well. Cover and allow to cook for 2mts., uncover and add pav bhaji masala and mix well and let cook for 5-10mts.Add-lemon juice just before you switch off the gas.
Slightly toast the buns on a pan.Garnish with chopped onions and cilantro just before serving.

Instant Kurma for Idli/dosa

2007-05-20T09:30:00.000-07:00

Ingredients:Roasted Chana dal (dalia)-2-3tsp, Coconut fresh/frozen/dessicated-2tbsp
Green chilli’s-5-6, Saunf-1/4tsp, Onions sliced-1/4cup,Tomato chopped-1small

Garam Masala-1/2tsp, Ginger garlic paste-1tsp, Turmeric-1/4tsp
Water-1cup approximately, Salt to taste, Oil-2tbsp
Method: Grind dalia, coconut, green chilli and saunf to a paste.
Heat oil in a pan add sliced onions and sauté for 2mts,add ginger garlic paste
And fry for 1mt.Now add the tomatoes, turmeric, ground paste and some waterCover and cook for 4-5mts on medium heat. Then add the garam masala powder (can add more water if the kurma is too thick) and simmer for another 2-3mts or till the kurma is of your desired consistency.

Mutton Curry

2007-04-04T15:32:00.001-07:00

Ingredients:
Mutton-1lb
Onions finely chopped-1cup
Tomato finely chopped- 1big
Ginger garlic paste-1tsp
Chilli powder-2tsp
Turmeric powder-1/4tsp
Cashew nut paste-2tsp
Curd-1/4cup
Cinnamon-1inch stick
Cardamom-2
Cloves-2
Saunf-1/4tsp
Garam masala powder-1tsp
Oil-3-4tbsp
Salt to taste

Method: Heat oil in a pressure pan/cooker; add cinnamon, cardamom, cloves, and saunf. Then add onions & sauté for about 3-4mts,add ginger garlic paste and sauté for another 5mts.Now add the chopped tomatoes and fry till the tomatoes r coked and become soft.
Add turmeric powder, chilli powder, salt and curd, mix well and sauté till the oil floats on the top. Now add the mutton, cashew nut paste, and garam masala, mix well and add the water, cover and pressure cook. Once the meat is soft open and cook on medium heat till the gravy is of your required consestincey. Garnish with cilantro.
Goes well with rice or roti

Chicken Lasagna

2007-03-16T13:01:00.000-07:00

I wanted to try this recipe for a very long time and finally did. It came out very well, but indeed is a very heavy dish. I went through lots of recipes and picked up each step from different recipes. But this site has step-by-step pictures, which really helped a lot. soo here’s the recipe.

Ingredients:
Olive oil-1tbsp
Chopped onions-1/2cup
Minced garlic-4
Minced chicken-1pound
Spaghetti sauce-1 jar (I used the Prego traditional sauce)
Salt-1/2tsp
Ground pepper-1/2tsp
Heavy cream-1/4cup
Ricotta cheese-15oz
Grated Parmesan cheese-1cup
Dried basil leaf-1/2tsp
Oven ready lasagna pasta
Mozzarella cheese grate-1packet

Method:
Heat oil in a large pan. Add garlic sauté for 1mt don’t let the garlic brown, then add chopped onions, stir occasionally add the minced meat & sauté well on medium high heat for 1mt.
Now add salt & pepper to taste cook till the meat is tender, and then stir in 1/4th cup heavy cream to help hold the meat together, cook for 2mts.
Now add the spaghetti sauce and mix well and let cook for 4-5mts.
Now for the layers put the ricotta cheese, 1-cup Parmesan cheese, basil leaf, some salt & pepper into a medium bowl and mix them together until relatively smooth.
Now spoon the cheese mixture on to each pasta piece.
Take a baking pan (I used 8´8in size Pan) apply a thin coat of meat sauce to the pan.
Then place 2 lasagna pasta ricotta cheese mixtures facing up onto the pan.
Then cover it with shredded mozzarella cheese. Now layer the meat sauce just to cover the mozzarella cheese and place another lasagna pasta (cheese mixture facing up) repeat the same again by layering mozzarella cheese and then the meat sauce. Now top layer goes on the meat sauce, cover this layer with remaining sauce and top it with mozzarella cheese.
Before baking cover the pan with aluminum foil & to avoid cheese sticking to the foil, brush or spray some oil onto the foil.
Place the lasagna into 375°F preheated oven for 15mts.after 15mts remove the foil and cook for another 25mts.

Achari Gosht

2007-01-26T10:29:00.000-08:00

Ingredients:Mutton/Chicken-1lbGinger garlic paste-2tsp
Onions-1big choppedTomato-2choppedLong green chillis-4-5
Curd-1/2cupLime juice-2tspTurmeric-1/4tsp
Fenugreek seeds, Cumin seeds--1/4tsp each
Mustard seeds, Fennel (saunf), Kalonji-1/2tsp each
Dry red chillis-10-15 (depends up spice level)
Mustard oil/any oil-4tbsp
Salt to taste

Method: Dry roast fenugreek seeds, saunf, cumin seeds, mustard seeds, kalonji & mustard seeds & coarsely grind them.
Heat oil in a pan & fry onions till transcluent, then add long green chillis & half of the spice mix sauté for 1mt & keep aside.
Add little more oil in the same pan, heat & add ginger garlic paste, meat & turmeric & sauté for 1mt.Then add curd, tomato, salt, little water & the remaining spice mix, cover & cook till the meat is almost tender.
Now add the onion mixture, mix well & cook on medium flame for about 4-5mts.Stir in limejuice & garnish with cilantro leaves.

Chiroti

2007-01-23T15:15:00.000-08:00

Ingredients:
Maida-1cup
Fine Rava-1cup (Semolina)
Dalda or Crisco Shortening-3-4tbsp
Rice flour-2tsp
Ghee-3tbsp
Salt pinch
Powdered sugar-1cup
Oil for deep-frying

Method: Mix Maida, Rava, Crisco, & salt to soft dough by adding water. Keep aside for 1hour.
Add the rice flour to melted ghee & make a paste & keep aside.
Make small balls out of the dough & press into thin puri’s.
Spread the rice flour paste on each puri & place 6-7puries over each other.
Roll the puri’s into a cylindrical shape & cut them into 2inch piece & press lightly to a small puri.Deep fry in hot oil till golden brown remove & sprinkle powdered sugar on it.

Also check out Shilpa’s recipe for Chiroti & her step-by-step pictures.

Coconut Vada

2007-01-08T10:39:00.000-08:00

Ingredients:
Coconut Grated-1cup
Green chilli-6nos
Cardamom-1
Cinnamon-1inch piece
Cloves-2
Roasted chana dhal flour-3tbsp
(putnala pappu,dalia,pottukadale)
salt to taste
Oil for deep-frying

My entry for JFI-Coconut

Method: Grind the roasted gram dhal into fine powder & keep aside.
Grind coconut, green chills, cinnamon, cardamom, &cloves to a thick paste just by sprinkling very little water.
Now add salt & the flour mix well. If the paste is watery add little more flour to hold it.
Heat oil in a kadai. Make small balls of the paste & press them lightly & deep fry on medium heat till golden brown.

(Note: Can use Bengal gram flour also & Thin vadas would be more crisper.)

Wish You All A Happy & Prosporus New Year!

2006-12-21T11:38:00.001-08:00

My Daughter Deeksha's 2nd Birthday

2006-12-21T11:38:00.000-08:00

Cool Slideshows

Mutton Kolhapuri

2006-12-15T15:11:00.001-08:00

Ingredients:
Mutton-1lb
Onions-1big sliced
Tomatoes-1big
Ginger garlic paste-1tbsp
Curd-1/4cup
Oil-4tbsp
Cilantro-2tbsp finely chopped
Salt to taste
Turmeric-1/4tsp

Dry roast & grind to paste:
Red chillis-15 no (adjust according to your spice level)
Poppy seeds-1tbsp
Coriander seeds-1tbsp
Cumin-1tbsp
Cardamoms-2
Cinnamon-1inch piece
Cloves-2
Desiccated coconut-1tbsp

Method: Wash & clean mutton & pat dry.
Heat 1tsp oil in a pan & fry onions& grind them to a fine paste.
Blanch tomatoes & make puree.
Heat oil in a pan & add the ground onion paste & ginger garlic paste & fry for 2mts.
Add tomato puree & sauté for 3-4mts, then add the ground masala paste, turmeric & sauté well.
Now add the meat, salt & curd, mix well & cover & pressure cook till the meat is cooked.
Garnish with chopped cilantro. Goes well with roti or rice.

Madatha Kaja

2006-12-11T15:30:00.000-08:00

Ingredients:
Maida-2cups
Baking powder-1/4tsp
Sugar-2cups
Water-1/4cup
Oil for deep-frying
Rice flour-1/4cup
Crisco Shortening-4tbsp
Ghee-4tbsp

Method:
Make a dough (as for chapatti) from Maida, baking powder, water & Crisco
Make sugar syrup with water & sugar & keep aside.
Mix 3tbsp of rice flour with melted gee & keep aside.
Now take a medium sized dough ball & roll it into thin roti
Spread the rice flour & ghee mixture over it & roll the roti tightly like a mat & cut into small pieces & press lightly.
Heat oil on medium heat & deep-fry them slowly to golden brown.
Remove & put them into sugar syrup let soak for at least 20mts, remove & let cool.

Sprouts Pulao

2006-11-17T14:40:00.000-08:00

Ingredients:
Moong sprouts-1/2cup
Basmati rice-2cups
Bayleaf-2nos
Garam masala powder-1tbsp
Onions sliced-1/4cup
Ginger garlic paste-1tsp
Water-3cups
Salt to taste
Oil-4-5tbsp

Grind to Paste
Cilantro-1/4cup
Mint–1/4cup
Green chillis-5-6nos

Method:Wash & soak rice in water. Heat oil in a pan add bayleaves, onions & fry till they turn transperant, then add ginger garlic paste & the ground paste & sauté well.
Add Garam masala, sprouts & sauté for 2mts.Then add rice, salt &amp;amp; water.Cover with lid & cook till the rice is done.Serve with raita.

Chicken Dry Fry

2006-11-17T14:35:00.000-08:00

Ingredients:Chicken-1lb,Chilli powder-2tbsp,Turmeric powder-1/4tsp,

Garam masala1tbsp,Oil-1/4cup,Limejuice-1tbsp,

Curd-1/2cup,Green chilli-5slit,Curry leaves-1spring,Salt to taste

Method:Marinate cleaned chicken with chilli pow, turmeric pow, garam masala, limejuice, salt, &curd for at least 2-3hrs.
Heat oil in a pan add curry leaves, green chilli & then add the chicken. Cover the pan with lid & cook on medium flame till the meat is tender. Then remove the lid & fry well till there is no moisture left.

Butter Milk Biscuits

2006-11-13T12:25:00.000-08:00

Recipe source Pillsbury: Healthy baking.

Ingredients:All purpose flour-4cups, Baking powder-5tsps, Baking soda-1tspSalt-1/2tsp, Margarine/butter-1/2cup, Buttermilk-11/2cup.

Method:Heat oven to 400°F. Grease cookie sheet. In large bowl combine flour, baking powder, baking soda and salt, mix well. Mix in butter until mixture resembles coarse crumbs. Stir in enough buttermilk to form soft dough.
On lightly floured surface, shape divide dough into 4- 5 balls. Roll out to 1-inch thickness; cut with floured 2inch round cutter. Place biscuits on greased cookie sheet.
Bake at 400°F for 10-15mts or until light golden. Serve warm (18-20biscuits)
For cornmeal biscuits add 1/2cup cornmeal &3 1/2cups all-purpose flour.

Simple Paneer Curry

2006-11-06T10:55:00.000-08:00

Ingredients:

Paneer-1cup diced
Onions-1big
Tomato-1 chopped
Curd-1/4cup
Turmeric-1/4tsp
Kasuri methi-1tsp(dry roast & crush)
Chilli powder-2tbsp
Cumin powder-1/tsp
Ginger garlic paste-1tsp
Salt to taste
Garam masala powder-1tbsp
Oil-5tbsp
Chopped cilantro –2tsp

Method:
Mix paneer along with 1/2tsp chilli powder, little salt, & curd Heat little oil in a pan & add the paneer mixture & fry till the paneer is soft.
Add more oil to the same pan & add ginger garlic paste sauté for 1mt then add onions & fry on high heat, let the onions slightly caramelize. Then chopped tomato, turmeric powder& let it cook till the oil is separated.Next add cumin powder, chilli powder, kasuri methi, salt & sauté for1mt.

Egg Fry

2006-11-06T10:51:00.000-08:00

Ingredients:
Boiled eggs-4,Tomato-1small,Onion-1 small,Ginger garlic paste-1tsp
Salt to taste,Cumin seeds-1tsp,Mustard seeds-1/2tsp
Curry leaves-1spring,Red chillis-8no (adjust according to ur spice level)
Pepper-1tbsp,Oil-3tbsp

Method
Dry roast red chilli, pepper, cumin seeds & grind to a smooth paste along with ginger garlic paste, onions, & tomato.Heat oil in a pan add mustard seeds, curry leaves once they splutter add the ground paste, & salt sauté on medium heat for 5mts then simmer a bit & add little water if the masala is too thick, cover & let cook for another 5mts.Add boiled eggs at this stage. Sauté well for few minutes till the masala is of your desired consistency.

Mutton Dalcha

2006-10-30T15:31:00.000-08:00

Ingredients:

Mutton-1/2lb

Toor Dal-1/2cup

Channa dal-1/2cup

Almonds-2tbsp

Cashewnuts-2tbsp

Ginger garlic paste-1tsp

Turmeric powder-1/2tsp

Chilli powder-1tbsp

Salt to taste

Oil-4tbsp

Fennel seeds-1/4tsp

Coriander seeds-1tsp

Pepper-1tsp

Cumin seeds-1tsp

Cinnamon-1small stick

Cardamom-3

Cloves-3

Onions-1cup (chopped)

Coconut milk-1/2cup

Curry leaves-4

Green chillis-3 sliced

Tamarind paste-1tbsp

Method:Clean & wash the meat & keep aside.
Soak the cashews and almonds in water for 4hours, & grind it into a smooth paste.
Powder coriander seeds, cumin seeds, fennel seeds & pepper, set aside.
Wash and soak all the dals in plenty of water for at least half an hour.
Heat oil in a pan; add curry leaf, cinnamon, cardamom, and cloves. Stir once & add the onions & green chillis
Fry until the onions begins to brown, add ginger garlic paste sauté for 1mt then add chilli powder, turmeric & the mutton mix well, now add the soaked dals, coconut milk, ground masala powder & salt. Cover & cook till the meat & the dals are well cooked.
Add the cashew almond paste, & tamarind paste, mix & simmer & cook uncovered for 10mts.

Chops Fry

2006-10-30T15:30:00.000-08:00

Ingredients:Goat chops-1lb, Salt to taste, Oil-3tbsp,Curry leaves-1spring
Ginger garlic paste-1tbsp, Onions-1/2cup chopped
Cinnamon –1small piece, Cardamom-2,Cloves-2, Cilantro

Grind to paste: Pepper-2tbsp, Green chillis-5nos, Coconut- 1tbsp grated

Method: Clean & wash chops & keep aside.
Heat oil in a pan & add cinnamon, cardamom, and cloves & curry leaves.
Once they splutter add onions & fry till they turn golden brown.
Add ginger garlic paste & ground masala sauté for 2mts.
Now add chops, salt & little water, cover & cook till the chops are tender.
Fry uncovered on medium heat until the gravy clings to the meat.Garnish with cilantro

Vada Curry

2006-10-20T14:00:00.000-07:00

Ingredients:
Channa dal-1cup
Cinnamon-1inch stk
Cardamom-2
Cloves-2
Bay leaf-1
Saunf-1tsp
Garlic-2nos
Ginger garlic paste-1tsp
Tomato-1big chopped
Onions-1chopped
Chilli powder-2tsp
Turmeric-1/2tsp
Salt to taste
oil-3tbsp
Coconutmilk-1/4cup(optional)
Chopped cilantro

Method:
Wash & soak channa dal for about 4hrs.
Grind it into a coarse paste along with garlic & saunf.
Place the channa mixture in an idly plate or any other plate & steam it for about10mts.
Remove & crush the steamed vadas & keep aside.
Heat oil in a pan or kadai; add cinnamon, cardamom, cloves & bay leaf .fry for a minute.
Then add onions sauté well &add ginger garlic paste, sauté for another minute.
Now add the tomatoes, salt, turmeric, & chilli powder mix well.
Cook till the tomatoes are well mashed.
Add the crushed vadas &amp;amp;coconut milk/water, cover &cook for at least 10-15mts
Garnish with cilantro.
Serve hot with idly or dosa.

Wish all Family, Friends & all the Bloggers a very Happy Diwali

2006-10-20T13:55:00.000-07:00

Mirchi Ka Salan

2006-10-16T10:00:00.000-07:00

Ingredients:

Long green chillies-10(slit)
Tamarind pulp-2tsp
Turmeric powder-1/2tsp
Mustard seeds-1/2tsp
Curry leaves-1spring
Salt to taste
Lemon juice-2tbsp
Oil-4tbsp
For the salan paste:
Onion-1
Ginger garlic paste-1tbsp
Green chillis-2nos
Roasted peanuts-2tbsp
Sesame seeds-2tsp
Desiccated coconut-1tsp (optional)
Cilantro chopped 2tbsp

Method:
Deep fry long chilies in hot oil (I shallow fried) remove & keep aside.
Fry onions & green chilies in oil & grind to a paste along with ginger garlic paste.
Grind roasted peanuts, roasted sesame seeds & desiccated coconut to a paste.
Heat oil in a pan (can use same oil used to fry chilies) add mustard seed & curry leaf, once they splutter add ground onion paste, turmeric powder & sauté for 2mts.Then add ground peanut paste & salt fry well, ensure that the mixture does not stick to the pan.
Fry the salan paste for 15mts on medium heat. Now add the tamarind juice & water.
Cook for 5mts.Then add the fried chillies to the hot gravy cover & cook for another 5mts.Garnish with cilantro.Goes well with rice or roti.

Murg Do-Pyaaz

2006-10-11T17:00:00.000-07:00

This time when i visited India my brother prepared a variety of dishes. One of them is murg do pyaaz, it has become our favorite. I hope u'll also like it.

Ingredients:
Chicken-1lbs
Onions-2 big (chopped)
Cumin powder-1tbsp
Chilli powder-3tbsp
Garam masala powder-2tbsp
Ginger garlic paste-2tsp
Turmeric-1/2tsp
Thick curd-1/2cup
Cinnamon-1stk
Cloves-2
Cardamom-2
Salt to taste
Oil-4tbsp

Method:
Wash chicken & marinate with curd, cinnamon, cardamom, cloves, 1tsp ginger garlic paste, little salt, 1tsp chilli powder & turmeric & keep aside.
In a kadai heat 2tsp oil fry 11/2 onion till brown, cool & grind it to a fine paste.
In the same kadai heat oil, now add the remaining onions & fry then add ginger garlic paste, sauté for 1mt then add cumin powder, chilli powder, salt sauté well.
Now add the marinated chicken mix well, add water if required. Cover & cook till the chicken is tender. Now add the ground onion paste & garam masala powder, mix well & fry with the lid open.
Fry well till the masala clings to the meat.Garnish with cilantro

Vegetable Biryani

2006-10-09T11:30:00.000-07:00

Ingredients: Basmati rice-2cups, Carrots, green beans, Potato etc., -1cup(small pieces) Green cardamom-2nos, Cinnamon-1inch, Cloves-2, Shahjeera-1tsp, Bay leaf-2nos, Ginger garlic paste-1tbsp, Green chilli paste-2tbsp, Turmeric-pinch, Mint leaves-3tbsp chopped, Onions-1no sliced Tomato-1 small diced, Coconut milk-1/2cup(optional), Water-3cups, Oil-4tbsp, Salt to taste

Method:Wash & soak the rice.
Heat oil in a pan; add cinnamon, cardamom, cloves, shahjeera & bay leaf.
Saute for 1mt,then add onions & fry till they turn golden, add ginger garlic paste, green chilli paste,turmeric,& mint leaves fry well then add tomatoes, sprinkle water if required & saute for 3mts.
Then add vegetables, salt cover for 5mts then add rice fry for 1mt
Now add coconut milk & water, stir once.
Cover & cook till the rice & vegetables are done
Serve with raita.

Rava Idly

2006-10-03T12:00:00.000-07:00

Recipe adapted from a tv show

Ingredients:Oil-1tbsp,Black gram(urad) dal-1tsp,Mustard:1/2tsp, Green chillies-3nos,Cashew nuts6nos, Curry leaves-1spring, Sooji(rava)-1cup, Curd-2cup approximately,Salt to taste.

Method:Heat a kadai and add oil.Temper with mustard, black gram dal, cashew nuts, curry leaves and green chillies and sautetill it turns golden brown.Add rava and saute.Cool for sometime, (can store in air tight container at this stage) add curd and salt and soak for 15 minutes.Pour into idli plate and steam for 10 minutes.Serve hot with coconut chutney.

Fish Cutlets

2006-09-28T15:37:00.000-07:00

Ingredients:

Firm white fish-1/2lb approximately, Ground pepper-1/2tsp,Salt to taste
Onions finely chopped-1/4cup, Garlic-2cloves peeled & crushed
Green chillies-4 finely chopped,Coriander leaves-2tbsp chopped
Bread crumbs-4tbsp, Lemon juice-1tsp, Egg-1 lightly beaten.

Method:

Steam the fish & remove any skin & bones. Flake the pieces gently with a fork.
Put the fish in a bowl and add lemon juice, pepper powder, salt, garlic, onions, chilies, coriander leaves and 1tbsp breadcrumbs to the fish & mix gently.Shape into patties.
Dip each cutlet into egg & then in the breadcrumbs. Preheat the oven to 350°.Place the cutlets on a baking sheet &bake for about 15mts. Or till the cutlets turn golden brown & crispy.
Serve hot with ketchup.

Chicken Masala curry

2006-09-14T10:35:00.000-07:00

Ingredients:
Chicken-1lb
Curds-2tbsp
Red chilli powder-1tbsp
Turmeric-1/4tsp
Salt to taste
Cashewnuts-6-7 (soak & grind to paste)
Cinnamon-1 inch stick
Cardamom-2
Clove-2
Curry leaves-10
Oil-3tbsp
Onion-1big chopped
Ginger garlic paste-1tsp
Coriander powder-1tsp
Cumin powder-1tsp
Black pepper powder-1tsp
Cilantro for garnish

Method: mix curd, chilli powder, salt, and 1/2tsp ginger garlic paste, add chicken to this mixture & keep aside.
Dry roast cinnamon, cardamom, clove, & curry leaves & make a fine powder of it.
Heat oil in a pan add onions, fry for 4-5 mts then add ginger garlic past sauté,
Add cumin powder, coriander powder, & pepper powder mix well & let cook for 5-6mts
Turn off heat, cool & grind the onion masala to a fine paste.
Heat oil in the same pan add chicken fry for about 3-4mts.
Add the ground powder, salt, mix well, and then add the ground masala paste, cashew nut paste. And combine well. Add little water if required.

Cook till the meat is tender & the gravy attains the required consistency. Garnish with cilantro.

Mutter Paneer

2006-08-31T09:09:00.000-07:00

My entry for JFI:Milk
Ingredients:
Onions sliced-1medium size
Tomato paste-1/4cup
Paneer cubes-11/2cup
Cooked peas-1/2cup
Thick curd-1/2cup(optional)
Oil
Cloves-2
Cardamoms-2
Cinnamon-2inch stick
Ginger garlic paste-1tsp
Chilli powder-1tbsp

Method: Heat oil in a pan & fry onions till it turns brown. Cool &grind it to a fine paste, keep aside.
Fry paneer cubes in oil till light golden yellow. Put it in Luke warm water till required.
Heat oil in a pan add whole spices, ground paste& ginger garlic paste, sauté for 1mt.
Add tomato paste,curd, chilli powder, salt, sauté for 2mts add water if required.
Now add the peas, paneer cover & cook for 5mts or till the gravy is of required consistency.
Garnish with cilantro. Goes well with roti.

Chicken Kabab

2006-08-21T12:14:00.000-07:00

I usually prepare this chicken without onions but this time & tried it with onions, it really added an extra flavor.

Ingredients:
Boneless chicken-1lb (clean & wash)
Salt to taste
Lemon juice –2tsp
Oil/butter -3tbsp
Onion-1medium sliced
Ginger garlic paste-1tbsp
Chilli powder-2tbsp
Heavy cream-1/4cup or thick curd
Garam masala-1tbsp

Method:Heat oil in a pan, put onions & fry till it turns brown & crisp, remove & let cool, grind them to a fine paste.
Put the chicken in a bowl &add lemon juice, salt, onion paste, chilli powder, cream, garam masala powder, & ginger garlic paste.
Mix well & let it marinate for 8hrs or even longer.
Preheat the oven to 400°F.Thread the chicken pieces on skewers, brush with butter, place on the rim of a shallow baking tray. Cook until the chicken pieces are tender.
Note:If using curd, place yogurt in a fine strainer set over a bowl, and refrigerate for 8 hours to allow moisture to drain out.

Knolkol/Kohlrabi/Shalgam Fry

2006-08-18T14:40:00.000-07:00

This is my mom’s recipe, one of my favorite vegetarian dishes.

Kohlrabi-2 chopped into small pieces
Grated coconut-2tsp
Pepper-4nos
Green chilli-3or4
Ginger Garlic paste-1tsp
Cinnamon-small piece
Cardamom-1
Cloves-2
Onions chopped-1/4cup
Turmeric powder-1/4tsp
Curry leaves-4
Salt to taste
Oil-2tbsp

Method: Grind together coconut, green chilli, &pepper to a fine paste. Set aside.
Heat oil in a pan, put curry leaf, cinnamon, cardamom, and cloves once they splutter add onions & fry them for about 5mts.
Then add ginger garlic paste sauté for 1mt, add ground paste, turmeric powder, and salt & fry well.
Then add the chopped kohlrabi, little water, mix well, cover & cook till the vegetable is fully cooked.
Once the kohlrabi is tender fry well till all the water is evaporated.

Hyderabadi Dum Biryani & Khubani Ka meetha

2006-08-14T12:40:00.000-07:00

This is my contribution for Indira’s Independence Day Food Parade .I choose 2 dishes from my hometown Hyderabad. Hyderabad the capital of a south Indian state Andhra Pradesh. It is known for its rich history and culture with monuments, mosques, temples, presently for IT industry& off course the Hyderabadi cuisine. When Indira announced about the Independence Day Food Parade ,I was not sure where to start because there is so much to talk about Hyderabadi cusine.It’s a paradise for food lovers. Hyderabadi cuisine is a blend of heavy mughal influences, traditional Andhra and Telangana cuisine. some of the famous dishes include Hyderabadi Biryani,double ka meetha,khubani ka meetha mirchi ka salan, sheer korma as well as hyderabadi-haleem a combination wheat,meat,mixture of some spices, traditionally eaten by the Muslims during the holy month of Ramadan. No meal in Hyderabad is complete without Paan (betel leaf wrapped around a mixture of betel nut, aniseed, cloves, cardamom, and gulkand). There are Paan shops, almost one every few meters. Umm! staying here in the US I really miss all of this a lot. Here in the US every special dinner parties in my house has dum biryani & dessert khubani ka meetha, for which I’ll be sharing the recipe. There is more than one method of preparing a biryani, hyderabadi biryani is most known. Its preparation is a long, time consuming one, though the end result can make the time spent well worth the taste. Khubani is a sweet dish made out of apricots.khubani is an Urdu word for apricots. Khubani ka meetha is a famous dessert of Hyderabad. It is a popular & common dessert in Hyderabad wedding dinners.

Hyderabadi Dum Biryani:
Ingredients: Chicken/mutton-1lb Basmati rice-1ld (washed & soaked in water) Onions-2medium thinly sliced Cardamoms-5small Cinnamon-2sticks Cloves-6 StarAnise-2
Mace-4
Pepper-10approx
Fennel-1tsp
Bay leaf-2-3no
Thick curd-1cup
Chilli powder-2tsp
Turmeric powder-1/4tsp
Ginger garlic paste-2tsp
A bunch cilantro mint leaves chopped
Lemon juice-3tbsp
Ghee/oil-1/4cup
Saffron strands dissolved in warm milk

Method: Dry roast 3cardamoms, 1cinnamon stick, 3cloves, 1staranise, mace, pepper, fennel & bay leaf &powder them. Marinate the meat with curd, turmeric powder, ginger garlic paste, red chilli powder, Ground masala powder, lemon juice, half of the chopped mint&cilabtro & salt. Fry the sliced onions, till brown & crisp, crush & add half of it to the meat mixture & let marinate for 2-3 hrs.

In boiling water add the remaining spices &cook the rice until 3/4done.drain & set aside. Heat ghee in a thick-bottomed dish &add the meat mixture fry for a minute. Then add rice over it drizzle little ghee saffron milk. Remaining onions cilantro mint leaves. Cover the dish with foil& cover with heavy lid & cook on dum for 30-40mts on medium heat.

Serve with raita & Mirchi Ka Salan

Khubani ka meetha:
Ingredients-
Dried apricots-1cup (1packet in local grocery stores)
Sugar-1/4cup approximately
Water-to soak apricots
Method: Wash & soak the apricots in water for 5-6hrs or overnight. De-seed the apricots & crush them with fingers or hand blender in the water. Put it in a pan & add sugar according to taste, as apricots are already sweet. Cook over medium heat till the apricots r fully cooked .the color changes from light brown to bark brown. (When u break the seeds u get a small nut that can be chopped & garnished over the dessert before serving.)

Serve cold or hot with ice cream or custard.

Keema (Minced Meat) Paratha

2006-08-09T15:43:00.000-07:00

Paratha-
Ingredients:
Flour-2cups
Oil/ghee-1tbsp
Salt to taste
Water to knead
Method: Mix flour, salt, & ghee then add water little at time & form soft dough. Keep covered with a moist cloth.
Keema-
Ingredients:
Minced meat-1/2 pound (washed)
Onions-1/2cupchopped
Tomatoes-1/4cupchopped
Ginger garlic paste-1tsp
Pepper-2tbsp
Turmeric powder-1/4tsp
Garam Masala powder-1tsp
Jeera powder-1/2tsp
Salt to taste
Water-1/2cup
Oil-3tbsp
Method: heat oil in a pan & add onions fry well then add ginger garlic paste sauté for a minute & add tomatoes, turmeric powder, pepper powder, salt, jeera powder & fry for 2mts. Now add the meat, garam masala powder, & water. Cover & cook till the meat is tender & is fully cooked. Fry well till all the water is evaporated & the meat is fully dry.
Making Parathas: take small ball sized dough. Roll like a thick puri

Place little keema mixture over the puri & bring all ends together & form a ball.

Now dusting with dry flour roll into a paratha.

Heat a griddle, place paratha on it.Drizzle with ghee/oil & cook till done.

Mutton Fry

2006-08-07T15:21:00.000-07:00

Ingredients:-

Mutton-1lb washed
Chilli powder-2tbsp (adjust to spice level)
Garam masala powder-1tbsp
Turmeric powder-1/tsp
Salt to taste
Curry leaves-1stem
Onions-1cup chopped
Cinnamon-1inch
Cardamom-1no
Cloves-1no
Ginger garlic paste-1tbsp
Green chillis-3
Oil-3tbsp
Method:
In a pressure cooker, add washed raw mutton chilli powder, whole spices, turmeric powder, salt, 1/2tbsp ginger garlic paste & water.
Close cooker & pressure-cook mutton.

Heat 2tbsp oil in a kadai.curry leaves, slit green chillies&add chopped onions& fry till lightly brown. Then add ginger garlic paste & fry.Add cooked meat, garam masala powder to it and mix well.

Stir and fry well till the water evaporates and mutton turns brown. Garnish with cilantro.

Goes well with rice or roti.

Ragi Puttu

2006-08-07T15:20:00.000-07:00

Ingredients:-Ragi powder-1/2cup, Sugar-1/4cup approximately, Ghee as needed, Salt pinch,Coconut –2tbsp grated, Cardamom powder-1/4tsp
Method: mix salt & ragi powder together & steam it for 10mts Remove from fire & break up or mix well. Then add sugar, grated coconut, and cardamom powder Serve hot with melted ghee.

Coconut Milk Rice & Pakora Kurma

2006-08-07T15:02:00.000-07:00

Coconut Milk Rice:
Ingredients:
Basmati Rice-3cups (wash & soak in water)
Coconutmilk-3cups or 1tin
Cashewnuts-6nos
Cardamom-2nos
Cinnamon-1stick
Cloves-3nos
Bayleaf-2
Onion –1/2 sliced
Ginger garlic paste-1tsp
Garlic flakes-6 peeled
Salt to taste
Ghee/oil-3tbsp
Water-3cups
Method: heat ghee in a rice cooker add bay leaf, cinnamon, cardamom, cloves& let it splutter. Then add cashew nuts & fry till they turn golden color Then add sliced onions fry well add ginger garlic paste & fry for 1mt. Add rice salt mix well then add garlic &mix.Now add 3cups coconut milk & 3cups water. Cover & let cook.
Pakora kurma:
Kurma:
Onions-sliced-1/4cup
Onions-chopped2tbsp
Green chillis-8nos
Ginger garlic paste-1tbsp
Garam masala powder-1tsp
Turmeric-1/4tsp
Grated coconut-2tbsp
Feenel seeds(souf)-1/2tsp
Tomato-1/2chopped
Salt to taste
Fry onions & green chills in oil & make a paste of onions, green chilies &ginger garlic paste. Keep aside Make a paste of coconut & feenel Now heat oil & add chopped onions & fry. Then add the ground onion paste & fry well Add coconut paste, turmeric powder & garam masala powder & mix wellAdd tomatoes salt & water, cover & cook for about 5-10mts.
Pakora: Bengal gram dal-1cup (soak in water for abt 2hrs)
Onions-chopped1/2cup
Garlic flakes-2nos
Green chilli-3
Fennel seed-1/4tsp
Salt to taste
Oil-deep frying
Grind together chena dhal, garlic flakes, green chillis, &fennel seeds coarsely Mix the mixture with onions & salt. Heat oil in a kadai & drop the mixture with spoon into the oil & fry. Put the fried pakoras in the kurma directly. Serve with rice or roti.

Butter Murukku

2006-07-31T16:05:00.000-07:00

My entries for Santhi’s JFI-Flour andRevathi’s FMR-Comfort Foods

Ingredients:
Plain rice flour-3cups
Roasted gram flour-1/2cup
(pottu kadalae/Puttanalu pappu grinded into fine powder)
Fresh white butter-11/2tbsp
Salt-11/2tsp
Oil for deep-frying
Method: 1) Mix rice flour, roasted gram flour together & sieve.
2) Mix salt butter to the flour & mix well.
3) Divide the flour into 2or 3 parts equally.
4) Sprinkle water to one part & prepare thick dough.
5) Using a single star disc in a greased murukku maker squeeze murukkus directly in hot oil.
6) Fry till golden in color & crisp. Remove from oil, drain excess oil.
Store in air-tight container.

Note: Murukkus retain its color only when it is mixed with water just before frying. If all the dough is mixed at a time, Murukkus of later portions of dough will become red when it is fried.

Gobi fry (cauliflower fry)

2006-07-29T15:10:00.000-07:00

This is my mother in laws recipe. Just substituted corn flour for Bengal gram flour.
Ingredients:
Cauliflour-1medium size
Onion paste-1/2cup
Tomato paste-1/2cup
Ginger garlic paste-1/2tsp
Salt to taste
Chilli powder-2tbsp
Turmeric powder-pinch
Corn flour-3tsp
Rice flour-2tsp
Oil for deep-frying
Cut cauliflower into medium size florets. Add salt, ginger garlic paste, chilli powder, turmeric powder, onion paste & tomato paste to the florets & let it sit for about 30mts.

Just before frying add corn flour & rice flour mix well.

Deep fry in oil on medium flame till golden brown.

Chicken Dum Biryani

2006-07-29T10:52:00.000-07:00

Ingredients:
Chicken-1lb clean & wash
Basmati rice –1lb washed & soaked in water
Green cardamoms-3nos
Ground mace –1/2tsp
Freshly grated nutmeg-1/4tsp
Cloves-3
Cinnamon stick-1
Whole star anise-2
Garam masala powder-2tsp
Thick curd-2cups
Tomato past-4tbsp
Onions-1big sliced
Ginger garlic paste 2tsp
Chilli powder-2tbsp
Saffron-pinch dissolved in 2tbsp warm milk
Salt to taste
Oil-8tbsp
Ghee-2tbsp
Method: 1) In a bowl add curd, ginger garlic paste, garam masala, powder, tomato paste, chilli powder, nutmeg, ground mace salt mix well .Add the chicken & &rub the mixture into the meat. Let the chicken marinate for 3-4hrs.
2)Drain the rice & keep aside. Boil 6cups of water in a pan. Meanwhile, heat ghee/oil in a skillet. Add staranise, cardamoms, cloves & cinnamon & let it splutter, then add rice fry for 4-5mts.transfer the rice to the boiling water, add salt & cook uncovered till the rice is3/4th cooked. Drain the rice in a colander & set aside.
3) Heat oil in a pan; add onions & fry till golden brown. Transfer to a plate.
4) Now heat oil in a pan & add the marinated chicken fry it for about 5mts or until the oil separates.
5) Add the rice over the chicken mixture sprinkle ghee & saffron dissolved in milk cover tightly with aluminum foil & place the pan over a pan & cook on high heat for 5mts then cook for about 20mts on medium heat.
6) Remove & let stand covered for 5mts before serving.

Tomato Rice

2006-07-29T10:44:00.000-07:00

Ingredients:
Tomato paste-1cup
Basmati rice-2cups (washed & soaked in water) Water-3cups
Onions-1small
Ginger garlic paste-1tbsp
Mint leaves-1/4th bunch
Garam masala powder-1tsp
Green chillies-2-3nos
Turmeric powder-1/4tsp
Chilli powder-1tbsp
Salt to taste
Oil/ghee
Method:
1) Blend coarsely onions, green chilies mint & ginger garlic paste.
2) Heat oil in a rice cooker or a pan & add the onion mixture fry well then add chilli powder, turmeric powder, & garam masala powder. Fry for 2mts.
3) Add the tomato paste for 5mts.Then add the drained rice, salt & water mix well & allow it to cook till the rice is fully cooked.
4) Serve with raita.

Mutton Biryani

2006-07-24T16:12:00.000-07:00

Ingredients:
Mutton/lamb-medium size pieces1lb
Basmati rice-1lb wash & soak in water
Onions-2nos sliced
Tomato paste –2tbsp
Red chilli –10nos
Green chilli –3nos
Mint leaves-1small bunch finely chopped
Ginger-garlic paste
Garam masala powder-2tsp
Cardamom-2nos
Cinnamon-1
Clove-4nos
Shajeera-1tsp
Bay leaf-2-3
Saffron-pinch
Milk-2tbsp
Curd-1cup
Ghee/oil-1/2cup
Salt to taste
Method: Fry sliced onions in ghee/oil till light brown remove half the onions & keep aside & fry the remaining onions till crisp. Dry roast the red chilies for 2mts & grind it to a fine paste with fried onions and green chilies Now marinate mutton with curd chilli onion mixture, tomato paste, salt, garam masala mint leaves and ginger garlic paste .let it marinate for about 1hour. Heat oil in a pan& add mutton and pressure-cook till done. Drain the rice & keep the drained water aside. Heat ghee/oil in a pan add whole spices, when splutter add drained rice & fry for 2minutes. Now boil drained water (add more water if necessary) pour over rice. Water level should be little above the rice. Let it cook till the rice is 3/4cooked.remove the whole spices. Now in a heavy bottomed dish put ghee then add cooked mutton then layer it with rice put little ghee, saffron dissolved in milk, & the crispy onions. Cover it with aluminum foil & put it on a pan & cook on high flame for 5mts then reduce the flame to medium & cook for about 20-25mts. Serve with raita.

Bread Murukku

2006-07-21T12:10:00.000-07:00

I got this quick and easy murukku recipe from a book, don’t remember the name. I make this murukku when I just have to finish the bread before it gets spoilt.
Ingredients: Bengal gram flour-1cup
Rice flour-1/2cup
Bread-10 slices
Chili powder-3/4tsp
Salt to taste
Asafoetida powder-1/4tsp
Hot oil for dough-11/2tbsp
Oil-for deep frying
Method: Remove brown crust from bread slices. Dip one slice at a time in water, remove immediately and squeeze out water. Add rice flour, gram flour, salt, and chili powder to the squeezed bread and mix well.

Pour hot oil, asafoetida powder and then sprinkle water to prepare thick dough.

Use star or ribbon disk, (I prefer ribbon disk) fill the dough in murruku maker and squeeze directly in hot oil.

Fry till crisp in medium flame. Put it in a colander to drain excess oil.Crumble & then store in an airtight container.

Paneer Butter Masala

2006-07-20T17:59:00.000-07:00

Ingredients: Paneer -200gms
Tomatoes Ripe-2 medium size
Onions-1 medium size
Ginger paste-1tsp
Garlic paste-1tsp
Kasuri methi-1tsp
Turmeric-1/4tsp
Chilli powder-2tbsp (adjust to taste)
Garam Masala powder-1tsp
Salt to taste Butter-2tbsp
Heavy cream-2tbsp
Cashew nut paste-2tbsp
Orange food color (optional)
Chopped cilantro
Method: Boil the onions & tomatoes separately & de-skin the tomatoes & grind them to a fine paste separately. Cut the paneer into cubes & fry them in 1tbsp butter till light brown, remove & keep aside. Now add the remaining butter to the pan & add onion paste & sauté till brown. Then add ginger garlic paste. Sauté for a minute. Add cashew paste, turmeric powder, and chilli powder & stir well. Add tomato puree, crushed kasuri methi & salt. Stir & let it cook for about 3minutes. Now add paneer & simmer for 2mts.Add garam masala powder & heavy cream Stir in for about 2minutes & remove from flame . Garnish with chopped cilantro.