Thursday, December 23, 2010

Corn Pulao

CORN PULAO

This is another copy cat version. Took this recipe from Nithya's kitchen. The recipe was too tasty and easy to make. Hats off Nithu.. Another credit goes to you!!!! As per the orignial version of the recipe.. Nithya has used Sweet corn and I used the normal corn. And the taste.. needless to say... Awesome is not the word!!

Ingredients:

Rice - 1 cup
Corn - 1 1/2 cups
Onion - 1 large
Bay leaf - 1
Cinnamon - 1/4 inch piece
Cloves - 2
Water - 2 cups

To grind - 
Cashew nuts - 10
Tomato - 1
Ginger - 1/4 inch
Garlic - 4 pods
Coriander leaves - 1/2 cup
Green chillies - 3
Garam masala - 1 tsp
Cinnamon - 1/4 inch piece
Cloves - 2


Method:

- Cook corn and keep it aside.
- Wash rice and soak in water for a while.
- Slice the onions into very thin slices.
- Grind Cashew nuts, tomato, ginger, garlic, coriander leaves, green chillies, garam masala, cinnamon and cloves together into a fine paste adding very little water to it.
- Take 4 tsps of oil in a pressure pan and add the cinnamon, clove and bay leaf to it.
- Saute for few seconds and add the onions to it.
- Saute till they become transparent.
- Now pour in the ground mixture and mix well for few mins.
- Strain the water away from the rice and add it to the pan along with cooked corn. - Saute it for another few minutes.
- Finally add salt and 2 cups of water to it and cook until 3 whistles.

I served this with potato fry and potato chips.

Source:
4th Sense Cooking

Apple Crumble Pie

APPLE CRUMBLE PIE


Ingredients:
For the crumble:
oats - 2 cups
melted butter - 1/2 cup
powdered sugar - 5tbsp
cinnamon powder - 1/2 tsp








For the apple:
apple - 3 (skin removed and cut into cubes)
water - 2 cups
butter - 1tbsp
sugar - 4tbsp
cinnamon powder - 1/4 tsp



Method:
- cook apple by adding water, butter, sugar, cinnamon powder till they are soft and tender
- meanwhile grind oats coarsely
- to that add the melted butter, powdered sugar, cinnamon powder and mix well
- in a spring foam pan add the oats mixture as  a base
- to that add the cooked apple at the top
- add the remaining oats mixture
- layer the entire pan with oats and apple layers
- preheat an oven at 200 degrees
- place this pan in the oven at 200 degrees and bake for 25 mins
- remove once in between and add some butter on top and replace back into the oven
- serve hot with icecream or as a snack.


Wednesday, December 22, 2010

Channa Pulao

CHANNA PULAO



Ingredients:
rice - 2 cups 
soaked white channa - 1 cup
onions - 1 (thinly sliced)
tomatoes - 2 (chopped coarsely)
ginger garlic paste - 2 tbsp
salt to taste
red chilli powder - 1 tsp
turmeric powder - 1/2 tsp
oil - 5 tbsp
corriander leaves - a handful
saunf - 1 tsp


To grind:
coconut - 1/4 cup
saunf - 1 tsp
green chillies - 3 
corrainder leaves + mint leaves - 1/4 cup
cashews - 10 - 12




Method:
- soak rice and leave it aside
- meanwhile grind all the ingredients under "to grind" to a fine paste
- in a pressure pan add oil 
- add saunf and onions and fry till golden brown
- add the tomatoes and ginger garlic paste
- fry for 4 - 5 mins
- add corriander leaves, channa, salt, turmeric powder, red chilli powder and mix well
- add the ground paste and some water and fry for 2 - 3mins till the raw smell vanishes
-  to that add teh rice and water and fry for 2 mins
- pressure cook and serve.

Monday, December 20, 2010

Yam Fingers

YAM FINGERS

Ingredients:
yam - 1/2 kg
ginger garlic paste - 1 tbsp
garam masala - 1/2 tsp
salt to taste
red chilli powder - 2 tsp
turmeric powder - 1/2 tsp
juice of 1/2 a lemon
curry leaves - a handful
oil to fry




Method:
- clean the yam and chop them into 3 - 4" cubes
- cook it with a pinch of salt until well cooked
- now cut the cooked yam into fingers
- add lemon juice, salt, turmeric, garam masala, red chilli powder and ginger garlic paste
- mix well 
- add oil in a wok
- when its hot add the marinated yam fingers and fry til they are crisp
- fry few curry leaves in oil and add them to the fingers
- serve warm 

Brinjal Masiyal

BRINJAL MASIYAL

Ingredients:
brinjal - 4 (chopped into small cubes)
onion - 1/2  + 1/2 - finely chopped
tomato - 1 finely chopped
salt to taste
red chilli powder - 1 tsp
turmeric powder - 1/2 tsp
garlic - 12 - 14 (finely chopped)
curry leaves - a handful
corriander leaves - a handful - chopped
mustard seeds - 1tsp
urad dal - 1/2 tsp
red chillies - 2 
oil - 2tbsp



Method:
- add chopped brinjal,salt, red chilli powder, turmeric powder, chopped garlic, corriander leaves, tomato and onions in a pressure pan and cook for 3 whistles
- add oil in a pan
- add dried red chillies, urad dal and mustard seeds
- add the chopped onions and fry for 4 - 5 mins
- add the curry leaves remove from fire
- bring the smashed brinjal to a boil and add the fried onions and mix well
- cook for 4 - 5 mins and serve hot with rice / chappathi

Friday, December 3, 2010

Strawberry Cheese Cake

STRAWBERRY CHEESE CAKE


Ingredients:
For the base:
hide n seek biscuits - 1 pac
butter - 100 gm

For the cake:
gelatin - 2tbsp
amul fresh cream - 200g (1 box)
thick fresh curd - 1 cup
sugar - 1/2 a cup
strawberry jam - 1/4 a cup
warm water - 1/2 cup

Method:
- powder the biscuits coarsely
- melt the butter and add it to the crushed biscuits
- mix well
- arrange that as a base on a spring foam pan
- leave it in the fridge for 1 hr
- powder the sugar
- add gelatin to the warm water and leave it aside
- in a bowl mix sugar and cream
- beat till they are fluffy
- add the thick curd and gelatin
- mix well and beat for 1 min
- pour that to the base on the spring foam pan

- beat the strawberry jam for 2 mins with a spoon
- take a spoonful of jam and push it into the cake from the top to the base
- repeat the same process till you are done with the jam
- using a fork mix the jam and the cream mixture 2 -3 times as it forms a swrill.- allow this to set in the fridge for 2 hours
- serve chilled.




Wednesday, November 10, 2010

Malai Kofta

MALAI KOFTA
Ingredients:

For kofta:
paneer - 200 gm
cheese - 50 gm
potato - 3 (big) - boiled and smashed
green chilies - 2 (finely chopped)
salt to taste
garam masala - 1/4 tsp
red chilli powder - 1/4 tsp
corriander leaves - a handful - finely chopped
corn flour - 3 tbsp

To grind:
onions - 2
tomatoes - 2
green chilies - 2
red chilli powder - 1 tsp
salt to taste
corriander powder - 1 tsp
turmeric powder - 1/2 tsp
garam masala - 1/4 tsp
ginger garlic paste - 2 tsp
corrinader leaves and mint leaves - 1 handful

Other Ingredients:
butter - 1 tbsp
bay leaf - 2
fresh cream - can ( I used Amul cream - 200ml)
maida - 1 handful (to roll koftas)
oil - to deep fry
Method:
- mix all the ingredients under "for kofta" well and make dumplings and put in the fridge while the gravy is getting ready
- grind all the ingredients under "to grind" to a super fine paste.
- add butter to a pan add bay leaves and pour in the ground paste and allow that to cook till the oil oozes out
- add water then and add the cream and allow that to cook for 2 - 3 mins
- check for seasoning and remove and leave it aside
- in a plate add maida and spread it
- toss the koftas in maida deep fry in oil making sure fire is in lowslowly and take care that they dont break
- add them hhot to the gravy and serve immediately

Note:
I made kotas and left that aside and while serving, heated the gravy and put the koftas and served in 5 mins

Source:
Sanjeev Kapoor and Vah Chef.

Tuesday, November 9, 2010

Beetroot Pulao

BEETROOT PULAO
Ingredients:

grated beetroot - 2 cups
cooked rice - 1.5 cup
curry leaves - a handful
oil - 4 tbsp
green chillies - 3 -4 (slit in between)
cumin seeds - 1 tsp
salt to taste
onion - 1 (chopped)
garlic - a handful (crushed)

To grind:
peanuts - 1/2 cup
dried red chillies - 10
coconut - 2 tbsp
garlic - 5 - 7 pods

Method:
- grind the "to grind" ingredients to a fine powder
- to cook rice add 3 cups of water and 1 tbsp of oil to rice
- pressure cook until done and allow that to cool until they are slightly warm
- in a wide pan add oil and cumin seeds
- add crushed garlic and green chillies
- fry well
- add onions and curry leaves for 3 - 4 mins
- add the grated beetroot and the ground powder and toss for 4 - 5 mins
- add salt to taste
- add less than 1/4 cup of water and allow that to cook with the pan closed until they are dry
- add the rice and mix well
- serve hot with raita.

Monday, November 8, 2010

Shahi Tukra

SHAHI TUKRA
This was one of the main dessert for my b'day along with chocolate cheese cake. I have used my own version to prepare this.

Ingredients:
bread - 12 slice (sides removed and cut into triangles)
ghee - to deep fry the bread
milk - 1/2 a lt
sweet less khova - 100 gms
badam - 15 (soaked overnight, peeled and chopped)
cashews - 15 (soaked overnight, chopped)
sugar - 5 tbsp
condensed milk - 1 tin (400g)
custard powder (vanilla flavour) - 2 tsp



Method:

- boil milk until it reduces to half
- add condensed milk, sugar, badam, cashews
- mix well
- add khova and mix
- now mix custard powder to some milk and add them to the boiling mixture
- allow that to boil for a min
- cool and leave it inside a fridge
- deep fry the bread in ghee and arrange them on a plate
- 10 mins before serving pour the cooled mixture on top
- serve immediately.

Sunday, November 7, 2010

Mutton Sheek Kabab

MUTTON SHEEK KABAB

This recipe is from Vahrehvah.com by our Vah Chef Sanjay. This recipe came out so awesome and tasty.. Just that I didnt try making this recipe in microwave but on gas stove using his method.

Ingredients:
mutton mince - 1/4 kg
onion - 1
salt to taste
red chilli powder - 1 tsp
corriander powder - 1/2 tsp
corriander leaves - a handful
ginger garlic paste - 1 tbsp
garam masala - 1/2tsp
cheese - 2tbsp
juice of 1/2 lemon

Method:
- grind mutton, ginger garlic paste, red chilli powder, onion, corriander leaves, corriander powder, cheese, garam masala and lemon juice together to a fine paste
- do not add water while grinding
- now add the salt and mix well
- add oil in a pan
- take a spoon with a flat handle
- take a handful of the sheek masala and place it to the laddle.
- now shape it like sheeks and remove
- deep fry them in oil
- serve hot.

Saturday, November 6, 2010

Chocolate Cheese Cake

CHOCOLATE CHEESE CAKE

I prepared this for my b'day (Nov 2nd). But never had a chance to take snap of this lovely dessert as it was all gone within seconds. Preped this the second time today.. And dont ask about the lovely lipsmacking recipe.. One can never eat just a slice.. Its more than that.

Its a no cook recipe by Sanjeev Kapoor. Hats off to him for all the easy and awesome dishes........
And this recipe got me the highest WOW ever than any other dish in the last 15 years of my cooking experience........!!!!!!!! A MUST TRY RECIPE!!!!!

Ingredients:
For the base:
hide n seek biscuits - 1 pac
butter - 100 gm

For the cake:
gelatin - 2tbsp
amul fresh cream - 200g (1 box)
thick fresh curd - 1 cup
sugar - 1/2 a cup
dark chocolate - 1/2 a cup
warm water - 1/2 cup

For the glaze:
dark chocolate - 2 tbsp
fresh cream - 2 tbsp

Method:
- powder the biscuits coarsely
- melt the butter and add it to the crushed biscuits
- mix well
- arrange that as a base on a spring foam pan
- leave it in the fridge for 1 hr
- now for the cake melt the chocolate
- powder the sugar
- add gelatin to the warm water and leave it aside
- in a bowl mix sugar, cream and chocolate
- beat till they are fluffy
- add the thick curd and gelatin
- mix well and beat for 1 min
- pour that to the base on the spring foam pan
- allow this to set in the fridge for 2 hours
- melt the chocolate for the glaze.
- add the cream and chocolate and beat for 2 mins
- add that as a topping to the cake
- allow that to set in the fridge for 2 hours
- serve chilled.

Friday, November 5, 2010

Khozhi Uppu Curry

KOZHI UPPU CURRY
Ingredients:
chicken - 1/2 kg
small onions - 1 cup
salt to taste
whole black pepper - 2 tsp
red chillies - 4 - 5
oil - 2 tsp

Method:
- grind pepper and onions to a fine paste
- in a pressure pan add oil
- add red chillies and curry leaves
- add the chicken and ground paste and fry for 2 mins
- add salt to taste
- add 1/4 cup of water and pressure cook until done
- allow the cooker to sit for 10 mins
- remove the lid and again place it on the stove and cook till the masala thickens and sticks to the chicken.
- serve with rice / roti.


Thursday, November 4, 2010

Vegetable Pasta (Chinese Style)

VEGETABLE PASTA days.. Just enjoying my motherhood with my princess around.. yet found some time to post this one..!!!
Ingredients:
pasta - 2 cups
carrot - 2
onion - 1
green chillis - 2
cabbage - 1 cup
beans - a handful
salt to taste
oil - 2 tbsp
soya sauce- 1 tsp
ajinomoto - 2 - 3 pinches
pepper powder - 1/4 tsp


Method:
- add enough amount of water and salt to a pan and add pasta to that
- now add 1 tsp of oil and allow that to cook until they are soft
- drain water and immediately pour cold water and allow that to stand for 2 mins
- drain the water and leave it aside.
- chop carrots, beans, cabagge finely
- slit the chillies
- dice the onion
- add oil to a pan
- add the onions and the vegetables along with the green chillies and saute for 3 - 4 mins
- add salt, ajinomto, pepper powder and soya sauce
- saute for another 1 min
- add the cooked pasta and mix well
- saute for 2 mins and serve.

Note:
- this recipe tastes good when some capsicum and spring onions are added.. I didnt have them so did not add ..
- you can make variations too.. This is the basic recipe.

Wednesday, October 13, 2010

Ridge Gourd Skin Chutney

RIDGE GOURD SKIN CHUTNEY
Ingredients:
ridge gourd skin - a cup
tamarind - 1 pinch
red chillies - 3
salt to taste
oil - 1 tsp

To season:
oil - 1 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
curry leaves - 10

Method:
- in a pan add oil
- add the ridge gourd skin, tamarind, red chillies and salt
- fry well for 10 mins
- allow that to cool
- grind to a fine paste
- add oil in a pan
- add mustard seeds and urad dal
- add curry leaves and remove from fire
- add the chutney to this give it one good stir
- serve it with hot steamed rice and drizzle some gingelly oil !!!!!!



Tuesday, October 12, 2010

Cashew Kheer

CASHEW KHEER
Ingredients:
cashew - 20
milk - 1/2 lt
sugar - 5 tbsp
condensed milk - 1/4 tin
freshly grated coconut - 3 tbsp
cardamom - 2 (pounded or crushed)
saffron - 1 pinch
ghee - 1 tbsp
raisins - 10
broken cashews for seasoning - 5



Method:
- soak cashews (10) in hot water for 1 hr and grind to a fine paste along with the grated coconut
- in a pan add ghee
- add broken cashews and raisins and fry
- add teh cardamom and fry
- add the milk and the paste and mix well
- add sugar and condensed milk
- mix well and allow that to boil until it thickens a bit and till the raw flavour is gone
- add the saffron and remove from fire.
- Serve cold.

Source:
Shanthi's Thilagai. Thanks Shanthi Aunty.. the recipe was a hit at home.. Bala loved it.

Monday, October 11, 2010

Mushroom Curry

MUSHROOM CURRY

Ingredients:
mushroom - 1 pac (cut into 4's)
onion - 2 (chopped)
tomatoes - 2 (chopped)
coconut milk (thick) - 1.5 cup
curry leaves - a handful
corriander leaves - a handful
green chillies - 2 (slit in between)
boiled potato - 2 (cubed)
salt to taste
red chilli powder - 1 tsp
corriander powder - 1/2 tsp
turmeric powder - 1/2 tsp
ginger garlic paste - 2 tsp
oil - 2 tbsp
bay leaf - 1
cinnamon - 1"
cloves - 3
Method:
- in a pan add oil
- add the cloves, cinnamon and bayleaf
- add the curry leaves, onions and green chillies
- fry till onions are transparent
- add the tomatoes and the ginger garlic paste
- fry till the raw smell is gone
- add the turmeric powder, salt, red chilli powder and corriander powder
- add some water and allow that to boil for 4 - 5 mins
- add the corriander leaves and add the mushroom
- fry
- allow that to cook for 3 mins
- add the potato and coconut milk
- allow that to cook for 2 mins and remove from fire
- serve that with rice or roti.

Thursday, October 7, 2010

Arbi Potato Fry

ARBI POTATO FRY
Ingredients:
Arbi - 2 cups
salt to taste
turmeric powder - 1/2 tsp
red chilli powder - 1 tsp
ginger garlic paste - 1 tsp
maida - a handful
cornflour - 2 tsp
little water
oil - deep fry
Method:
- pressure cook arbi till cooked
- remove the skin
- now marinate the arbi with corn flour, maida, salt, turmeric powder, red chilli powder, ginger garlic paste.
- leave it to marinate for more than an hour
- heat the oil in a pan
- drop these arbi and deep fry them till crisp and golden brown
- serve.


Wednesday, October 6, 2010

Cauliflower Bajji

CAULIFLOWER BAJJI
Ingredients:
cauliflower - 2 cups (cleaned)
basin powder - 2 handfuls
rice flour - 1/2 handful
salt to taste
red chilli powder - 1 tsp
ginger garlic paste - 1 tsp
garam masala - 1/4 tsp
oil - to deep fry




Method:
- make a batter using rice flour, basin flour, salt, red chilli powder, garam masala, ginger garlic paste and some water
- the batter should be like dosa batter.
- heat oil in a pan
- dip the cauliflower inside the batter and drop them in to the oil
- deep fry them till they are crisp and done
- serve them hot.

Tuesday, October 5, 2010

Broken Wheat Pongal

BROKEN WHEAT PONGAL
Ingredients:
broken wheat - 1 cup
moong dal (roasted) - 1/2 cup
salt to taste
corriander leaves - a handful (finely chopped)
grated ginger - 2 tsp
green chillies - 2 (finely chopped)
water - 5 cups

To Season:
cashews - 5 - 6 (broken)
whole black pepper - 1 tsp
cumin seeds - 1 tsp
ghee - 3 tbsp
curry leaves - 10 - 15

Method:
- add all the ingredients except "to season" in a pressure cooker and cook for 4 - 5 whistles
- then add the ghee in a pan
- add the cumin seeds and whole pepper
- add the curry leaves and cashews
- fry and wait till the cashews are golden brown
- add that to the pongal
- serve that hot.

I served this with peanut chutney and was tasting too well.


Monday, October 4, 2010

Peanut Chutney

PEANUT CHUTNEY
Ingredients:
roasted peanuts - 1/4 cup
salt to taste
tamarind - 2 pinches
red chillies - 3
curry leaves - 5 - 6
oil - 1/2 tsp
mustard seeds - 1/4 tsp
urad dal - 1/2 tsp


Method:
- grind peanuts, salt, red chillies and tamarind using minimum water and make a thick fine/ little coarse paste
- in a pan add oil
- add mustard seeds and curry leaves when the oil is hot
- add urad dal
- add this to the ground chutney
- goes well with pongal, dosa / idli

Sunday, September 26, 2010

Chicken Pepper Masala (Muslim's way)

CHICKEN PEPPER MASALA
Ingredients:
Chicken - 1/2 kg
whole pepper - 1.5 tsp
cumin seeds - 1 tsp
salt to taste
turmeric powder -1/2 tsp
corriander leaves (chopped) - 1.5 cups
ginger garlic paste - 2 tbsp
onion - 3 (roughly chopped)
cloves -2
bay leaf - 1
cinnamon - 1" stick
oil - 4 - 5 tbsp



Method:
- grind corriander leaves, pepper, onions and cumin seeds to a fine paste
- in a pan add oil
- add the bay leaf, cloves, cinnamon and fry
- add the ground paste and ginger garlic paste and fry
- donot add water
- when the masala is well cooked and when it starts giving out oil add the chicken and turmeric powder
- add salt and some water
- pressure cook till done.
- serve as a side dish for roti's, rice.



Egg Parata

EGG PARATA
I got this recipe from Sanjeev Kapoor's Khana Khazana. This recipe was highly tempting and was filling too. Easy to make when the recipe is followed the right way.
A must try recipe and its different from any normal Roti's.




http://www.youtube.com/watch?v=kOhyL9dlMms&p=F7FAC4422B0134A7&playnext=1&index=16

Just have a check on this recipe and you can prepare the Roti's the same way as I did... Happy eating!!!!!!!!!!!



Saturday, September 25, 2010

Ribbon Murukku

RIBBON MURUKKU
Hi all,
My dad used to love this recipe a lot. When it comes to murukku his favourite and choice will be this. I wanted to suprise him with this recipe. So prepared and packed it for him as a suprise. Dad was here for a day stay and he really loved this and called and told me after he reached Chennai that he loved this murukku's. A easy never failing recipe.

Ingredients:
rice flour - 1.5 cups
basin powder - 1/2 cup
salt to taste
white til seeds (white ellu) - 2 tsp
red chilli powder - 1 tsp
oil - to deep fry
ghee - 2 tsp
water to make a dough



Method:
- mix riceflour, ghee, salt, til seeds, red chilli powder, basin powder well
- add some water and make it to a dough
- allow that to rest for 10 mins
- now pour oil in a kadai and allow that become warm
- in a murukku maker add the dough and press it in the oil slowly.
- allow that to cook on slow fire. Dont be in a hurry by keeping the fire to high as they will get browned but will not be crisp
- when they are well cooked and crisp remove from the oil, drain them in a tissue
- allow them to cool and store them in an airtight container.

Friday, September 24, 2010

Malpua

MALPUA

HI all.. I tried this recipe from Nithi's site.This was an easy but mouthwatering recipe. Dad had come home and was leaving to Chennai in the nite. It was only a day stay. So wanted to prepare something for my Mom as a suprise when this recipe came to my resume. Mom really loved it and the rest which was left overs than what I had packed for mom, dad finished it all!!!!!!!!!!!!!

Ingredients:
For malpua:
All purpose flour/Maida - 1/2 cup

Semolina(Sooji/Rava) - 1 cup
Sweetened condensed milk(Milk maid) - 1/2 cup
Baking powder - 1/2 tsp
Salt - a pinch
Water - 1 cup
Pistachios - for garnish
Oil - for frying

For sugar syrup:
Sugar - 1 cupWater - 1 1/2 cups



Method:

- In a bowl, mix maida, semolina, baking powder and salt.

- Add the condensed milk and water to it and make a batter.
- Set this aside for 15 mins.
- Meanwhile mix sugar and water in a pan and allow it to boil till it comes to one sting consistency.
- Now take just enough oil in a pan, say about 1 inch from the bottom of the pan and once it is hot enough pour in half ladle of batter in the center and allow it to fry for just a min.

- Flip it and let it roast on the other side too.
- Its time to remove them when the sides are little roasted and the center turns light golden brown.
- Once removed from oil, just dip in the malpua into the sugar syrup for a min and remove them. - Arrange them on a plate and garnish with chopped pistachios.


Source:
Nithi... www.4thsensecooking.com. Thanks for the recipe Nithi.. was awesome and my parents loved it.

Thursday, September 23, 2010

Plaintain Fry

PLAINTAIN FRY
Ingredients:
green plaintain - 2
red chilli powder - 1/2 tsp
salt to taste
turmeric powdergarlic (with skin) - 4 - 8
oil to deep fry
saunf - 1/2 tsp
curry leaves a handful

Method:
- remove the skin of the plaintain
- cut them into half vetically
- cut them into 1" slices
- then add salt and turmeric powder and mix well
- allow that to get marinated for 10 - 15 mins
- in a pan add oil
- when the oil is hot add the plaintain and deep fry them till they are slightly crisp
- remove from fire
- in another pan add a tsp of oil
- crush the garlic along with the skin and add them to the oil- add saunf and curry leaves
- fry for few mins
- add the plaintain and the red chilli powder
- fry for 2 - 3 mins and serve.

Tuesday, September 21, 2010

Chappathi Ladoo

CHAPPATHI LADOO
Ingredients:
left over chappathi - 4
ghee - 2 tbsp
jaggery - 1/4 cup
finely chopped cashews - a handful
cardamom powder - 1/4 tsp
Method:
- in a pan add ghee and fry nuts till golden brown
- spread the chappathi's on a baking tray and microwave for 3 - 4 mins or until crisp
- powder them finely or coarsely
- in a pan add jaggery and some water and bring it to a boil
- strain
- again boil jaggery until it forms to a one string consistancy
- add the cardamom powder, fried nuts and the powdered chappathi
- mix well and roll them as small laddoo's

Note:
- I have used karuppati jaggery instead of normal jaggery, thats why the colour of the laddoo's are dark.

Monday, September 20, 2010

Aval Payasam

AVAL PAYASAM
HI all,
I have published 450 recipes as of today. And wanted to post something sweet. This is one of my favourit payasam and I have not made this for quite sometime. So contributing this recipe as my 450th recipe with a Sweet.


Ingredients:
Aval - 1 cup
milk - 1/2 a lt
Jaggery (powdered)- 2 handful
cardamom - 3
saffron - 1 pinch
ghee - 2 tsp
cashews - 4 - 5 (chopped)
raisins - 10
badam - 3 (soaked for 3 hrs in hot water)




Method:
- peel and chop the badam
- soak the aval in water for 10mins
- squeeze and remove, leave it aside
- add jaggery and some water
- bring it to a boil
- strain the jaggery mixture and keep it aside
- in a pan add ghee, add badam,cashews and raisins
- fry
- powder the cardamom coarsely
- add the cardamom powder and aval
- fry for 2 mins
- add the jaggery mixture and milk
- allow that to come to a boil
- when its cooked add the saffron
- remove from fire
- as the payasam cools, it would get thicker.
- serve warm or chilled

Friday, September 3, 2010

Hyderabadi Vegetable Briyani

HYDERABADI BRIYANI (VEGETABLE)
Ingredients:
For the rice:
Basmathi rice - 2 cups
cloves - 4
cinnamon 1" stick
oil - 2 tsp
water
bay leaf - 1

To marinate:
curd - 1 cup
green peas - 1/4 cup
potato - 3 (cubed)
beans - 1 cup (chopped)
carrot - 1 cup (chopped)
green chillies - 4 (clit in between)
ginger garlic paste - 2 tsp
salt to taste
red chilli powder - 1 tsp
pepper powder - 1/2 tsp
corriander powder - 1/2 tsp
garam masala - 1/2 tsp
turmeric powder - 1/2 tsp

For the curry:
onions - 2 (chopped)
tomato - 2 (chopped)
oil - 5 - 6 tbsp
pudina - a handful
corriander leaves - 1 handful
curry leaves - 10 - 15
cloves - 2
cinnamon - 1 " stick
bay leaves - 2

To garnish:
cashews - 4
onions - 4 chopped, deep fried in oil until crisp
saffron - 1 pinch
milk 1/4 cup
ghee - 2 tbsp
juice of 1 lemon

Method:

To make the marination:
- mix all the ingredients and allow the vegetables to marinate for 2 hrs min.

To make the rice:
- soak the rice in water for 1/2 and hour
- boil water along with the spices , oil and add the soaked rice
- give it one good boil, may be max. for 5 mins, and strain
- leave it to cool

To prepare the gravy:
- in a pressure pan add oil
- add the spices and fry
- add the onions and tomato and fry till they are mushy
- add the pudina leaves and fry for 4 - 5 mins
- add the marinated vegetables and fry
- add a little amout of water (less than 1/2 a cup) and pressure cook till done.
- leave it aside

To prepare the dum:
- soak saffron in milk and leave it aside
- add ghee and fry the cashews until crisp
- add oil as a layer in the vessel-
add the rice
- then add a layer of the cooked vegetable
- add the fried onions
- add little corriander leaves
- add the cashews
- repeat the layers until all the rice and gravy are used
- in the final layer add the saffron milk, add corriander leaves and ghee
- squeeze in juice of 1 lime
- close the lid, and seal it with aluminium foil
- add the vessel to a tava and allow that to cook for 10 mins and turn off the flame
- allow that to stay in the steam for 10 more mins and mix well and serve.

Pudalangai Paal Kootu

PUDALANGAI PAAL KOOTU (Snake Gourd)
Hi all,Iam sure Granny's recipes dont go wrong. The same goes for this recipe too. I really loved this recipe a when I was a kid. And when I called Grandmom, she said taht she had prepared this recipe for her lunch which made me prepare this recipe immediately. Awesome recipe and goes well as a side dish. Its very simple to make.


Ingredients:
snake gourd - 1
onion - 1 (finely chopped)
salt to taste
oil - 2 tbsp
urad dal - 1tsp
mustard seeds - 1/2 tsp
curry leaves - 10 - 15
dhal powder - 3 tbsp
dried red chillies - 2 - 3
coconut milk - 1/2 cup
Method:
- wash and cut the vegetable into halves, then cut them into semicircles.
- add oil in a pan add urad dal and mustard seeds
- add the red chillies and onion
- add curry leaves and fry till onions are transparent
- add the snake gourd and salt and some water
- allow that to cook and wait until its dry
- when its cooked add the dal powder and the coconut milk
- milk well and it takes seconds for all the milk to get absorbed
- remove from fire in your required consistancy.

Mushroom Masala

MUSHROOM MASALA

Ingredients:
flower mushroom - 1 pac
onion - 1(finely chopped)
tomato - 1 (finely chopped)
green chilli - 1
coconut (greated) - 2 tbsp

salt to taste
saunf - 1/4 tsp
cinnamon - 1 " stick
cloves - 2
oil - 4 tbsp
corriander leaves - a handful (chopped)
curry leaves - 15 - 20
turmeric powder - 1/4 tsp
red chilli powder - 1/2 tsp
pepper powder - 1/4 tsp
garam masala - 1/4 tsp
ginger garlic paste - 1 tsp

Method:
- wash and clean the mushroom, chop them
- add salt, red chilli powder, garam masala, turmeric powder, ginger garlic paste and pepper powder to the mushroom and mix well
- in a pan add oil
- add cinnamon and cloves
- add the curry leaves and the onions
- fry till they are transparent
- add the tomatoes and fry well
- add the mushroom and mix well
- sprinkle some water and allow them to cook
- add saunf, green chilli and coconut and grind them to a fine paste
- add the coconut paste to the masla and add corriander leaves
- mix well
- serve

Tuesday, August 31, 2010

Botti Masala

BOTTI MASALA
HI..
There comes a necessity to learn to cook something which you dont know when your beloved likes it, rite? I too learnt to clean, cook this recipe when I knew that my B loves this. But the greatest disappointment was when I made this as a masala and he said he likes it more as a curry when served with idli or dosa.. when is again another recipe in the pipe line.. But this is tasty when cleaned and cooked well.. Those who know the taste of this will agree with me..!!!!!!!!!!


Ingredients:
botti - cleaned - 2 cups
onions - 2 (finely chopped)
tomatoes - 2 (finely chopped)
salt to taste
ginger garlic paste - 2 tbsp
coconut paste - 2 tbsp
red chilli powder - 1tsp
turmeric powder - 1/2 tsp
cinnamon stick - 1"cloves - 3
garam masala powder - 1/4 tsp
oil - 4 tbsp
masala powder (refer powders page) - 2 tsp

Method:
- in a pressure pan add oil
- add cinnamon and cloves
- add the curry leaves , onions and tomatoes and fry till tomatoes are mushy
- add botti and ginger garlic paste
- mix well and fry for 2 - 3 mins
- add salt, red chilli powder, masala powder, turmeric powder, garam masala powder and mix well- cook for 2 mins
- add the coconut paste and corriander leaves
- give it a good stir and add water
- pressure cook for 8 - 10 whistles
- serve.