Karnataka Mutton Curry

KARNATAKA MUTTON CURRY

Ingredients:

Mutton - 250 gm

coconut milk - 1st extract and 2nd extract - 1 cup each

salt to taste

shallots - roughly chopped - 1 cup

green chillies - 8 - 10 (chopped)

curry leaves - 10 - 15

corriander powder - 1 tsp

pepper powder - 1tsp

Method:

- add all the ingredients in a pressure pan and cook for 8 - 10 whistles.

- or cook till the meat is tender

- serve with rice, appam, idiyappam and dosa.

Source:

Curryleaf 2008

Note:

One good thing in this recipe is it needs no oil and no tadka work to be done. Its simple but tastes awesome.

Radish Chutney

RADISH CHUTNEY

Ingredients:

radish - 1 

red chillies - 6 - 7

garlic flakes - 5 

onion -1 (small)

salt to taste

coconut - 1 tbsp (grated)

tamarind - 2 pinches

oil - 3 tsp

curry leaves - 6 - 10

mustard seeds - 1/2 tsp

Method:

- peel and chop the radish finely

- in a pan add 1 tsp of oil

- add the radish, garlic, choppped onion, coconut, tamarind, salt and red chillies 

- fry till they cooked and transparent

- this will remove the radish smell

- grind the contents in a mixer  grinder to a fine paste

- in a pan add oil 

- add mustard seeds and curry leaves when the oil is hot

- add the mustard seeds tadka to the chutney and give it one good mix

- serve with rice/ idli / dosa.

Kaju Potatoes

KAJU POTATOES

Ingredients:

potatoes - 3 (cooked, peeled and mashed)

cashew nuts - 5 - 7 (soaked in water)

salt to taste

pepper powder - 1 tsp

egg - 1

corriander leaves - 2 tbsp (finely chopped)

oil - to fry

Method:

- mix potatoes, egg, salt, corriander leaves, pepper powder 

- coarsely grind cashew nuts in a mixer grinder and add that to the potato mixture

- mix well and allow that to rest in the fridge for 1 hr

- after one hour, make equal sized balls from the potato mixture and pat them to even even sized patties

- in a pan add oil, add the patties and cook in slow fire on one side

- then turn them to the other side and cook till they are golden brown

- serve them as a side dish.

This is a Srilankan Dish. My most favourite one. This is very easy to make. I have done shallow fry here, you can also deep fry these patties. The egg will make the mixture bind well.

Goes well with burgers as well.

Onion Dosa

ONION DOSA

Ingredients:

Dosa batter - 2 cups

salt to taste

onions - 3 (finely chopped)

green chillies - 4 (finely chopped)

oil - as needed

Method:

- On a dosa tava, grease them with oil

- pour a laddle of dosa batter and spread them until they are 1/2" thick

- add the onion and green chillies on the batter and press them to the dosa

- add some oil on the sides and allow them to cook slowly

- when 3/4th cooked, turn the dosa on the other side and cook until they are crisp and  ready to eat.

Serve them with sambar and chutney.

Chocolate Chip Cookies

CHOCOLATE CHIP COOKIES

Hello everyone.. I am glad to try this wonderful and easy recipe. These cookies were easy to make and less time consuming.. with an awesome taste.

I have substituted chocolate chips with grated chocolate as I didnt have them and I could make 26 cookies with this measurement.

Ingredients:

butter - 100 gms

sugar - 1/3 cup

brown sugar - 1/3 cup

vanilla essence - 1 tsp

refined flour - 1 cup

soda - 1/2 tsp 

salt a pinch

choco gratings - 1/4 cup

egg - 1

Method:

- Grind the sugar and brown sugar to a fine powder

- add sugar, butter, essence and egg and beat until its creamy

- seive salt, refined flour and soda thrice

- add the flour to the butter mixture slowly and mix well until its well blended

- when the mixture is well blended, mix the chocolate grating, then place the bowl in the fridge for 1 hr

- preheat the oven at 190 degrees 

- remove the cookies mixture from the fridge and scoop out a tsp of it 

- arrange the scooped mixture in a baking tray and bake for 10 - 13 mins

- then remove from the oven.

- the cookies might be a bit soft, but, after leaving them in room temperature they would become firm. 

- Best as an evening snack.

Source:

Priti's website - Indiankhanna.blogspot.com

Baby Corn Briyani

BABY CORN BRIYANI

Ingredients:

Rice - 2 cups

baby corn - 2 cups (chopped in rounds)

oil - to fry

turmeric powder - 1/4 tsp

red chilli powder - 1 tsp

corriander powder - 1/2 tsp

corriander leaves - 2 -3 tbsp (finely chopped)

salt to taste

ginger garlic paste - 1tbsp

cloves - 2

cardamon - 2 

cinnamon - 1"

bay leaf - 1

To grind:

small onions - 1/2 cup

tomato - 2 

green chillies - 4

pudina - a handful

coconut - 1/4 cup (grated)

Method:

- in a pan add oil

- add cinnamon, cardamom, bay leaf, cloves and fry for a minute

- grind the "to grind" to a fine paste

- add salt and turmeric powder and fry till the  oil oozes out

- add the red chilli powder and corriander powder

- add ginger garlic paste and fry

- meanwhile add little water to the baby corn and cook for 3 whistles

- add the cooked baby corn to the briyani mixture, add the washed rice and water

- add corriander leaves and close the pan

- cook for 2 whistles

- serve with raita.

Capsicum Paneer Masala

CAPSICUM PANEER MASALA

Ingredients:

Capsicum - 1 (chopped into fine cubes)

paneer - 1 cup (crumbled)

salt to taste

onion - 1 (finely chopped)

tomato - 1(finely chopped)

ginger garlic paste - 1 tsp

red chilli powder - 1 tsp

corriander powder - 1/2 tsp

garam masala - 1/4 tsp

corriander leaves - 2 tsp (chopped)

oil - 2 tsp

Method:

- add oil in a pan

- add onion and tomato 

- fry till they are cooked and mushy

- add ginger garlic paste, salt, red chilli powder, corriander powder and garam masala

- mix well and fry til the oil oozes out

- add the capsicum and paneer and fry for 2 mins

- add corriander leaves and fry for 2 mins

- add some water and cook them to the required consistancy.

Vallakkai Milagu Roast

VALLAKKAI MILAGU ROAST

Ingredients:

Green Plaintain (vallakkai) - steamed and peeled. cut into rounds

Milagu (pepper powder) thul - 1 tsp

salt to taste

oil - 2 tbsp

crushed garlic - 1 tbsp

curry leaves - 5 - 6

Method:

- add oil in a pan

- add the garlic and curry leaves and fry

- add the plaintain, salt and pepper powder

- fry for 2 - 3 mins and simmer to roast

- serve as a side dish

Lauki Kofta Curry

LAUKI KOFTA CURRY

I have taken this recipe from Show me the Curry website. This recipe has come out really well and tasted awesome when served with hot rice.

Ingredients:

For Kofta:

grated lauki (bottle gourd) - 2 cups

besan powder - 3/4 cup

roasted and then coarsely ground peanuts - 1/4 cup

onion - 1 (grated)

salt to taste

corriander powder - 1/4 tsp

red chilli powder - 1/4 tsp

amchur powder - 1/4 tsp 

cumin powder - 1/4 tsp

garam masala - 1/4 tsp

corriander leaves (chopped) - 2 tbsp

For Gravy:

Onions - 2 (finely chopped)

tomatoes - 2 (made to puree)

salt to taste

ginger garlic paste - 1 tbsp

green chillies - 3 (finely chopped)

corriander powder - 1 tsp

red chilli powder -1 tsp

garam masala - 1/2 tsp

cumin powder - 1/4 tsp

Curd - 1 cup 

oil - 2 tbsp

Method:

- mix all the ingredients "for kofta" and make a tight dough. Leave it aside

- add oil in a pan . Add green chillies and chopped onions

- fry well

- add the ginger garlic paste and tomato puree

- fry for 2 - 3 mins

- add the salt, corriander powder, red chilli powder, cumin powder and garam masala and fry

- keep cooking until the oil oozes out

- add the whisked curd to the mixture and keep stiring it

- add some water and fry.

- allow that to cook for 5 mins

- then add the kofta balls slowly into the curry one by one and allow that to cook for 10 mins covered.

- after 10 mins serve with rice / roti.

Source:

Show me the curry website

Brinjal Crisps

BRINJAL CRISPS

Ingredients:

Green long brinjals - 1/4 kg

ginger garlic paste -1 tbsp

salt to taste

curry leaves

lemon juice - 1 tsp

red chilli powder - 1 tsp

oil to fry

Method:

- cut the brinjal in rounds

- marinate the brinjal with lemon juice, salt, ginger garlic paste and red chilli powder

- allow that to rest for 1/2 an hr

- now add oil in a pan

- add the curry leaves and fry

- arrange the marinated brinjals and cook in slow fire until its roasted on one side

- toss it over on the other side and roast until done

- serve.

Vegetable Puli Kootu

MIXED VEGETABLES PULI KOOTU

This recipe gets the tangy taste from the tamarind thats used with vegetables, kind of different recipe. This goes well with rice and as a side dish. Its usually prepared in a semi gravy consistancy, but, I made this as a dry side dish for my roti rolls for dinner.

Ingredients:

Mixed vegetables - 2 cups

salt to taste

oil - 1tbsp

urad dal - 1 tsp

mustard seeds - 1/2 tsp

curry leaves - 10 - 15

red chillies - 4

corriander seeds - 1 tsp

cumin seeds - 1 tsp

grated coconut - 4 tsp

tamarind - 1 lemon size (made into a paste)

Method:

- add 1 tsp of oil in a pan and roast red chillies, corriander seeds and cumin seeds

- add some coconut and grind to a fine paste

- add the mixed vegetables in a pressure pan and add some tamarind water 

- pressure cook for 1 whistle. 

- now add oil in a pan

- add the urad dal and mustard seeds,, fry for a min.

- add curry leaves and fry for a min 

- pour that to the vegetables and serve them hot.

Red Chillies Chutney

RED CHILLIES CHUTNEY

Ingredients: 

Red chilles - 25 (soaked in water overnight)

corriander seeds - 1/2 tsp

salt to taste

cumin seeds - 1/4 tsp

garlic - 5 - 6 flakes

tamarind paste - 1/2 tsp

dry coconut powder - 2 tbsp

curry leaves - a handful

Method:

- drain the red chillies and add along with the rest of the ingredients and grind to a fine paste

- Goes with with idli and dosa

- while serving add some good amount of gingelly oil and serve. It would taste awesome.

Masala Sambar

MASALA SAMBAR

Ingredients:

thuvar dal - 1 cup

tomato - 1 (chopped)

salt to taste

hing - 1/4 tsp

turmeric powder - 1/2 tsp

To grind:

coconut - 4 tbsp (grated)

red chillies - 15

corriander seeds - 1 tsp

pepper - 1/2 tsp

cumin seeds - 1/2 tsp

fenugreek seeds - 3/4th tsp

onion - 1 chopped

oil - 1 tsp

To fry:

onion - 1 (chopped)

mustard seeds - 1 tsp

urad dal - 1/2 tsp 

curry leaves - 10 - 15

oil - 1 tbsp

Tamarind extract - 2 tbsp

corriander leaves - 2 tsp (chopped)

Method:

- add dal, tomato, salt, hing, turmeric powder and some water in a pressure cooker and cook till they are soft and mushy

- add 1 tsp of oil in a pan and add coconut,corriander seeds, red chillies, pepper, cumin seeds , fenugreek seeds, onion and fry till you get a lovely aroma

- allow them to cook and grind to a fine paste

- in a pan add oil and add mustard seeds when the oil is hot.

- add the urad dal and curry leaves and fry

- add the chopped onion and fry till they are golden brown

- add the ground paste and fry for 4 - 5 mins till the raw smell is gone

- now add the tamarind extract and the dal mixture

- allow them to cook 

- add the chopped corriander leaves and cook till they arre done and serve.

Source:

My friend Usha..

Note:

When my friend gave me this recipe, she asked me to add some vegetables as well. But I was happy to prepare this way as usually my DH doesnt like vegetables in Sambar. You can cook fry vegetables and pressure cook for 1 whistle , then add them to the sambar as well. Goes well with Kerala rice and papad.

Aval Dosa

AVAL DOSA

Ingredients:

aval - 1 cup

rava - 1/2 cup

rice flour - 1/2 cup

channadal - 1/2 cup

carrot - grated - 1/4 cup

cabbage - grated - 1/4 cup

salt to  taste

soda powder - 1 pinch

curd - 1 cup

Method:

- soak rice flakes and channa dal for 2 hrs seperately

- grind that along with curd, rava to a fine paste

- add salt and rice flour and mix well without any lumps

- add the grated carrot and cabbage and mix well

- allow that to rest for 10 mins and then make them into thin dosa's.

- Serve

Wheat Halwa

WHEAT HALWA

Ingredients:

wheat flour - 1 cup

sugar - 1/2 - 2 cups

water 3 cups

ghee - 5 - 6 tbsp

cardamom powder - 1/4 tsp

cashews and raisins - 1 tsp each

Method:

- make a thin syrup with sugar and water and bring that to a boil

- turn off the stove

- in a pan add 2 tbsp of ghee and add  the flour

- keep frying the flour till the raw smell is gone

- and also ensure  that the flour is not burnt

- turn off the flame and keep it aside

- in a pan add 1 tbsp of ghee and add the cashews and raisins

- fry till they are golden brown

- add that to  the flour

- add the cardamom powder  to the flour as well

- bring the syrup to a boil and keep add the flour mixture little by little while you keep stirring to the mix the mixture well using the other hand

- slowly that gets cooked

- when all the flour are added , add the ghee and mix well

- keep the stove in low flame and close the pan with a lid

- allow that to cook for 5  mins

- then keep mixing once in a while

- when it become like an halwa, you can spread this on a greased plate 

- allow that to cool and serve.

Chicken Kofta Curry

CHICKEN KOFTA CURRY

Ingredients:

chicken - 250 gms (boneless)

Egg - 1 

Onions - 3 (chopped)

tomatoes - 3 (made into a puree)

thick coconut milk - 1 cup

red chilli powder - 1 tsp

oil - to fry

corriander powder - 1/2 tsp

garam masala powder - 1/2 tsp

turmeric powder - 1/2 tsp

bay leaf, cloves, cinnamon, cardamom - 2 each

To marinate:

red chilli powder - 1/4 tsp

ginger garlic paste - 1 tsp

salt - 2 pinches

turmeric powder - 1/4 tsp

onion - 1 (chopped)

corriander leaves - 1 tbsp (finely chopped)

garam masala - 1/4 tsp 

Method:

Kofta Marination:

- add the onion and chicken and mince it in a mixie

- make sure that the water is well drained before you do this as we dont want any more moisture, else you cannot make koftas.

- add ingredients "to marinate" and mix well

- add 1 egg and mix well and allow that to marinate for min 1 hr.

- if you are in a hurry, you can leave this to marinate in the fridge

For gravy:

- add oil in a pan

- grind the onions to a fine paste

- add salt and turmeric powder

- allow this to cook until the oil oozes out of the mixture

- add the tomato puree and ginger garlic paste

- add the red chilli powder, corriander powder and garam masala

- mix well and allow that to cook till it forms a paste

- and the paste should give out the oil

- in a muslin cloth add the bayleaf, cinnamon, cardamom, cloves and tie it up

- add this cloth bag into the onion mixture and add some water

- when the water comes to a boil add the coconut milk and allow that to cook for 2 mins

- now make small balls out of the kofta and add them slowly into the gravy

- ensure that you dont mix the gravy and the gravy is not in a very higgh flame

- when you add all the koftas in, close the pan with a lid and allow that to cook in slow flame for 15 - 20 mins

- remove the lid, check for taste and check if the koftas are well cooked.

- then sprinkle some corriander leaves on top and remove the spice bag from the curry

Serve with rice/ dosa/ idli / puttu/ string hoppers (idiyappam).

How to use an electric Roti Maker?

HOW TO USE AN ELECTRIC ROTI MAKER?

Hello ppl,

I am sure that many of them will not be aware of how to use a roti maker. I was one ampong them until a few days. I got it and I learnt how  to use it with great difficulty.

The key points for this work are:

- the dough. It should be prepared 1 -2 hrs before making so that the roti would be soft and fluffy.

- there should not be any oil added in the roti maker or on the roti while making it

- Roll the roti balls and place it exactly where I have placed it. The key idea is when you close the lid and press it, the roti will be exactly in the middle.

- Close the lid and press  the dough for one second and open.

- thats how it looks. Allow  that to cook for 20 seconds and turn it the other side.

- its the other side. do you notice the bubbles?

- this is exactly how that cooks..

- now close the roti with the lid for 20 seconds and reopen it, and you would see the roti just getting fluffy and rise...

- now serve them.

- Oil less roti's ready to eat!!!!!!

Navarathan Kuruma

NAVARATHAN KURUMA

This is a wonderful recipe. I have used cauliflower, peas, beans, potato, carrot for mixed vegetables. Rest is your choice.'

Ingredients:

Mixed vegetables - 2 cups (chopped)

onion - 2 (chopped)

tomatoes -2 (made into puree)

ginger - 1 tsp (grated)

corriander powder - 1/2  tsp

red chilli powder - 1  tsp

cumin powder - 1/2 tsp

green chillies - 2 (slit in between)

salt to taste

turmeric powder - 1/2 tsp

oil - to fry

cinnamon stick - 1 "

cardamom - 2 

cloves - 2 

corriander leaves - 5 - 6 tsp (chopped)

bay leaf - 1 

To grind:

cashews - 2 tsp

khus khus - 1 tsp (soaked in hot water for an hr)

curd -  1/4 cup

coconut - 4 tbsp

Method:

- in a pan add oil

- add cinnamon, cardamom and cloves

- add bay leaf and fry.

- add the onions and green chilli

- fry till the onions are transparent

- add the grated ginger and fry

- add the tomato puree and fry

- meanwhile in a pressure pan add the vegetables, a pinch of salt and turmeric and cook till its done

- and grind "to grind" ingredients to a fine paste

- add the salt, turmeric, red chilli powder, cumin powder, corriander powder and mix well

- add the ground paste and give it a good stir

- add the boiled vegetables and the corriander leaves

- add some water and allow that to cook for another 5 mins

- remove and serve hot.