Method: - make a paste of salt, red chilli powder, corriander powder, turmeric powder, cumin powder, garam masala along with some water - in a pressure pan add oil - when the oil is hot add the cinnamon, cloves and cardamom - add the onions and fry till they are well brown in colour - add the tomatoes and fry till they are mushy - add the ginger garlic paste and fry for 2 - 3 mins - add the methi leaves and fry for a min - add the powders paste and mix well for 2 mins - add the chicken and fry for 2 - 3 mins until the masala are well coated - add 1/4 cup of water and allow that to pressure for 2 whistles.
Serve
Note: You can also try using kasthuri methi leaves.. that also just tastes too good.
Method: - pressure cook onion for 1 whistle - grind to a fine paste - pressure cook tomatoes for 1 whistle - grind to a fine paste - grind badam to a fine paste - in a pan add oil - add cinnamon, cardamom and cloves - add the ground onion paste and fry till they onion gives out oil - add the tomato paste and fry till the oil comes out - add the ginger garlic paste, salt, turmeric powder, cumin powder, chilli powder, garam masala and fry well till the raw smell goes off - add the badam paste and add some water - fry for 3 - 4 mins - add the tofu pieces and add some water - allow that to cook for 4 - 5 mins - add the fresh cream - bring it to a boil and remove from fire.
Method: - pressure cook methi leaves for 1 whistle - grind that to a fine paste - mix atta flour, salt, red chilli powder, ginger garlic paste, cumin powder and garam masala. - to that add the ground paste and mix well. - make a soft dough and allow that to sit for 20 mins - roll into thin chappathis - heat a tava and make chappathis by drilizzing some oil on the sides - then turn the other side and cook until done - serve hot.
Method: - grind corriander leaves, whole pepper and the green chillies to a fine paste. - grind coconut to fine paste by adding a little water - in a pressure pan add oil - add the cinnamon, cardamom and cloves when the oil is hot - add the onions and fry till they are golden brown - add the tomatoes and fry till they are mushy - add the ginger garlic paste, salt, turmeric powder and fry for 2 mins - add the green paste and fry till the oil oozes out - now add the mochapayuru and mutton mince - fry for 5 mins - add the coconut paste and required water and cook until it gives 2 whistle - remove from fire and serve that with roti/dosa/rice/chappathi etc
Method: - in a pan add oil - add the onions and fry when the oil is hot. - add thhe methi leaves and ginger garlic paste - fry till the raw smell goes off - add the salt, amchur powder, red chilli powder and fry for a min - add the tofu cubes and fry gently. - add 1/4 glass of water and malai and bring that to a nice boil - serve that hot as a semi gravy or dry as a side dish to chappathi / parata or roti.
Source:
Khana Khazana by Sanjeev Kapoor. He prepared this recipe with Peas and methi and I tried this with Tofu..
Iam back with an awesome recipe.... Hmm ... I made this using my fav vegetable Beetroot. And this was tasty, yummy.. simple and healthy..Crispy too!!!
Here is the recipe:
Ingredients:
rice - 1/2 cup
idli rice - 1/2 cup
beetroot - 2 (grated)
urad dal - 1/4 cup
green chillies - 2
ginger 1" piece
cumin seeds - 1 tsp
salt to taste
oil to drizzle
Method: - soak rice, idli rice and urad dal for 2 hrs - grind the rice, idli rice, urad dal, green chillies, cumin seeds, salt, beetroot and ginger to fine paste - let that resemble dosa batter consistancy - leave it aside for 20 mins - start preparing dosa and drizzle oil on the sides - serve hot
I served this hot with peanut chutney for today's breakfast.
Does any one have a idea of what to prepare with a left over beetroot? I just had only one in the fridge and didnt know what to do with that.. I didnt want to make a halwa or soup .. but something to make my DH and baby eat.. and something different.. I tried this recipe.. came out awesome..
I even wanted to prepare a stuffing mixture but I was so lazy to do double work..
So ended up with a chappathi.
Ingredients:
wheat flour - 2 cups
grated beetroot - 1/2 cup (I had just one)
salt to taste
red chilli powder - 3/4th tsp
ginger garlic paste - 1 tbsp
cumin seeds - 1 tsp
garam masala - 1/4 tsp
oil to drizzle
Method: - mix all the above ingredients well - add water little by little and make a soft dough - let it sit aside for 1/2 an hour - then roll them as thin chappathis - heat a tava and place one rolled chappathi - when it changes colour drizzle some oil - and turn that to the other side - drizzle some oil and allow that cook and serve hot.
Back with an interesting post. Had been to Chennai for Pongal and happened to taste this dosa. My friend was right. She said that none would make out what was this made made of .. exactly neither was I able to judge with the taste or the colour what was it.. but a quick recipe .. easy to make and tasted yummy for a perfect unprepared Breakfast .... A healthy breakfast too!!!!!
Ingredients: Rice - 1 cup idli rice - 1 cup urad dal - 1 handful curry leaves - 1 cup ginger - 1" salt to taste coconut - grated - 1 cup green chillies - 4 oil - to drizzle
Method:
- soak rice, idli rice and urad dal for 2 hrs
- if you are in a hurry you can soak them for 1/2 an hour in hot water
- add the rice, idli rice, salt, green chillies, ginger, coconut and curry leaves in a mixer grinder
- grind them to a fine paste in a dosa consistency and mix salt with it
- allow that to rest for 10 mins.
- Meanwhile heat the dosa tava - pour a laddle full of dosa batter on the tava make nice thin dosa's - drizzle some oil and turn them on the other side and allow them to cook - serve the crispy dosa with nice spicy chutney. ..
Yesterday was my B's B'day. I wanted to prepare a new recipe but one which is fully chocolatey!!!!!! Took this recipe from Titli Nihan's Busy Kitchen. Awesome recipe and this cake literally melts into the mouth when served warm. Iam still not able to get rid of this taste.
This is pretty easy cake and iam u nable to express and explain about this taste.. A must try recipe.
Ingredients:
Butter - 180 gms
dark chocolate - 200 gms
eggs - 4
castor sugar - 70gms
maida - 1 tbsp
Method: - melt chocolate and butter together until they are lump free and smooth - add the sugar and mix well until they are well blended - to that add the maida and mix well - allow that to cool - meanwhile grease a spring foam pan (tin with a removable base) with butter and then line with a baking paper - grease with the butter again - grease the sides of the tin with butter - place a long sheet of aluminium foil and place the tin and wrap it well - place this baking pan on a tray - meanwhile as the batter cools down beat the eggs till they are fluffy. - mix them to the batter while you keep stirring the batter - mix well until smooth and thick and leave the pan aside for 10 mins
- meanwhile preheat the oven at 180 degrees and place the pan with the tray into the oven
- pour hot boiling water into the pan until 2- 3" ht
- bake the cake for 25- 30 ms
- remove and allow that to cool in a cooling rack for more than an hour
- the remove and serve.
Source:
Titli Nihan's Busy Kitchen. The Video is as follows:
NEW YEAR WISHES TO ALL!!!!!!!! Let me start with that!!!
This recipe was there in my to cook list for atleast 2 years. I found this recipe from my mom's cook book. That didnt have any kind of stuffing inside. So just made the roasted / grilled chicken.. But made that in a kadai. The chicken was fully cooked, tasted awesome and gave me a sad feeling why did I prepare only One?
I got the whole chicken of exactly 1 kg in weight and marinated the day before. The next day fried it. Next attempt will be with stuffing inside..
Here goes the recipe.
Ingredients:
(for 1 kg)
one full chicken
juice of 1 lemon
salt to taste
red chilli powder - 2tsp
garam masala - 1/2 tsp
ginger garlic paste - 3 tbsp
turmeric powder - 1/2 tsp
oil to deep fry
Method: - mix all the dry ingredients with ginger garlic paste and lemon juice - make a thick paste (add water if required) - wash the chicken well and pat it dry using a kitchen towel - then make slits all over the chicken - now apply the prepared paste inside and outside the chicken - making sure its equally spread, then place it in a plate and close it with a cling paper - leave it to marinate (I left that to marinate to over close to 15+ hrs) - heat oil in a big mouthed pan / kadai ( I used a kadai) - put the chicken inside and close the pan with a cover - allow that to cook in low fire for 20 mins - turn it the other side and cook for 20 more mins - now keep the flame to high and cook for 5 mins on all the sides - remove from the oil and serve hot with rice .. or as a starter..
Thanks Amma.. though you are not there with me.. yet your recipes makes me feel your presence!!!!!!!
