Dec 15, 2006

Mutton Kolhapuri

Onions-1big sliced
Ginger garlic paste-1tbsp
Cilantro-2tbsp finely chopped
Salt to taste

Dry roast & grind to paste:
Red chillis-15 no (adjust according to your spice level)
Poppy seeds-1tbsp
Coriander seeds-1tbsp
Cinnamon-1inch piece
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.

Dec 11, 2006

Madatha Kaja

Baking powder-1/4tsp
Oil for deep-frying
Rice flour-1/4cup
Crisco Shortening-4tbsp

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.

Nov 17, 2006

Sprouts Pulao

Moong sprouts-1/2cup
Basmati rice-2cups
Garam masala powder-1tbsp
Onions sliced-1/4cup
Ginger garlic paste-1tsp
Salt to taste

Grind to Paste
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 & water.Cover with lid & cook till the rice is done.Serve with raita.

Chicken Dry Fry

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.

Nov 13, 2006

Butter Milk Biscuits

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.

Nov 6, 2006

Simple Paneer Curry

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

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

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)
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.

Oct 30, 2006

Mutton Dalcha

Toor Dal-1/2cup
Channa dal-1/2cup
Ginger garlic paste-1tsp
Turmeric powder-1/2tsp
Chilli powder-1tbsp
Salt to taste
Fennel seeds-1/4tsp
Coriander seeds-1tsp
Cumin seeds-1tsp
Cinnamon-1small stick
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

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

Oct 20, 2006

Vada Curry

Channa dal-1cup
Cinnamon-1inch stk
Bay leaf-1
Ginger garlic paste-1tsp
Tomato-1big chopped
Chilli powder-2tsp
Salt to taste
Chopped cilantro

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 &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

Oct 16, 2006

Mirchi Ka Salan


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
For the salan paste:
Ginger garlic paste-1tbsp
Green chillis-2nos
Roasted peanuts-2tbsp
Sesame seeds-2tsp
Desiccated coconut-1tsp (optional)
Cilantro chopped 2tbsp

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.

Oct 11, 2006

Murg Do-Pyaaz

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.

Onions-2 big (chopped)
Cumin powder-1tbsp
Chilli powder-3tbsp
Garam masala powder-2tbsp
Ginger garlic paste-2tsp
Thick curd-1/2cup
Salt to taste

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

Oct 9, 2006

Vegetable Biryani

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.

Oct 3, 2006

Rava Idly

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.

Sep 28, 2006

Fish Cutlets

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.
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.

Sep 14, 2006

Chicken Masala curry

Red chilli powder-1tbsp
Salt to taste
Cashewnuts-6-7 (soak & grind to paste)
Cinnamon-1 inch stick
Curry leaves-10
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.

Aug 31, 2006

Mutter Paneer

My entry for JFI:Milk
Onions sliced-1medium size
Tomato paste-1/4cup
Paneer cubes-11/2cup
Cooked peas-1/2cup
Thick curd-1/2cup(optional)
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.

Aug 21, 2006

Chicken Kabab

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

Aug 18, 2006

Knolkol/Kohlrabi/Shalgam Fry

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

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

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.

Aug 14, 2006

Hyderabadi Dum Biryani & Khubani Ka meetha

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
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
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:
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.

Aug 9, 2006

Keema (Minced Meat) Paratha

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.
Minced meat-1/2 pound (washed)
Ginger garlic paste-1tsp
Turmeric powder-1/4tsp
Garam Masala powder-1tsp
Jeera powder-1/2tsp
Salt to taste
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.

Aug 7, 2006

Mutton Fry


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
Ginger garlic paste-1tbsp
Green chillis-3
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

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

Coconut Milk Rice:
Basmati Rice-3cups (wash & soak in water)
Coconutmilk-3cups or 1tin
Onion –1/2 sliced
Ginger garlic paste-1tsp
Garlic flakes-6 peeled
Salt to taste
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:
Green chillis-8nos
Ginger garlic paste-1tbsp
Garam masala powder-1tsp
Grated coconut-2tbsp
Feenel seeds(souf)-1/2tsp
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)
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.

Jul 31, 2006

Butter Murukku

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

Plain rice flour-3cups
Roasted gram flour-1/2cup
(pottu kadalae/Puttanalu pappu grinded into fine powder)
Fresh white butter-11/2tbsp
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.

Jul 29, 2006

Gobi fry (cauliflower fry)

This is my mother in laws recipe. Just substituted corn flour for Bengal gram flour.
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

Chicken-1lb clean & wash
Basmati rice –1lb washed & soaked in water
Green cardamoms-3nos
Ground mace –1/2tsp
Freshly grated nutmeg-1/4tsp
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
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

Tomato paste-1cup
Basmati rice-2cups (washed & soaked in water) Water-3cups
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
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.

Jul 24, 2006

Mutton Biryani

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
Bay leaf-2-3
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.

Jul 21, 2006

Bread Murukku

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.

Jul 20, 2006

Paneer Butter Masala

Ingredients: Paneer -200gms
Tomatoes Ripe-2 medium size
Onions-1 medium size
Ginger paste-1tsp
Garlic paste-1tsp
Kasuri methi-1tsp
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.