Monday, September 30, 2013

Double Bean Soya Gravy


BOILED EGG CURRY

Ingredients:
soya (meal maker) - 1/2 cup (cleaned)
double beans - 1 handful
onion - 1 (chopped)
tomato - 1 (chopped)
ginger garlic paste - 1  tbsp
salt to taste
turmeric powder - 1/4 tsp
curry leaves - 1 sprig
red chilli powder - 1 tsp
masala powder (refer powder page) - 1/4 tsp
corriander powder - 1/2 tsp
oil - 4 tsp
coconut paste - 5 tsp
cinnamon - 1" stick
cardamom - 1 



Method:

-add oil in a pressure pan
- add the cinnamon and cardamom
- add onions and fry till transparent
- add the tomatoes and curry leaves
- add the ginger garlic paste and turmeric powder
- fry well
- now add the salt
- add the red chilli powder, corriander powder and masala powder 
- fry for another 2 mins
- allow that to cook for 5 mins
- now add the coconut paste 
- now add the soya and double beans
- cover and cook for 3 whistles
- remove from fire and serve.

Friday, September 27, 2013

Boiled Egg Curry


BOILED EGG CURRY

Ingredients:
boiled egg - 5
onion - 1 (chopped)
tomato - 1 (chopped)
ginger garlic paste - 1  tbsp
salt to taste
turmeric powder - 1/4 tsp
tamarind paste - 2  tsp 
curry leaves - 1 sprig
red chilli powder - 1 tsp
masala powder (refer powder page) - 1/4 tsp
corriander powder - 1/2 tsp
oil - 4 tsp
coconut paste - 5 tsp
cinnamon - 1" stick
cardamom - 1 


Method:
- slit the eggs and leave it aside
- in a pan add oil
- add the cinnamon and cardamom
- add onions and fry till transparent
- add the tomatos and curry leaves
- add the gingr garlic paste and turmeric powder
- fry well
- now add the salt
- add the red chilli powder, corriander powder and masala powder 
- fry for another 2 mins
- add the tamarind paste and cover the pan
- allow that to cook for 5 mins
- now add the coconut paste and eggs
- cover and cook for 3 mins
- remove from fire and serve.

Wednesday, September 25, 2013

Channa dal Dokla Sabji


CHANNA DHAL DOKLA SABJI

Ingredients:

For Dokla:
soaked channa dal - 1 cup
saunf - 1/2 tsp
ginger garlic paste - 1 tsp
salt to taste



For Sabji:
onion - 2 (finely chopped)
tomato - 2 (finely chopped)
ginger garlic paste - 1 tsp
salt to taste
bay leaf  - 1 
cinnamon - 1 "
oil - 2 tbsp
kasthuri methi powder - 1/2 tsp
turmeric powder - 1/4 tsp
garam masala - 1/4 tsp
red chilli powder - 1 tsp

To fry:
oil to deep fry


Method:
- grind the ingredients "for dokla" to a fine paste.
- steam cook and allow that to cool.
- then cut them into 1" squares.
- heat oil in a pan and deep fry the dokla till they are crisp
- leave them aside.

- in a pan add oil
- add cinnamon and bay leaf
- add the onion and fry till transparent
- add the turmeric powder
- add salt to taste
- add tomatoes and ginger garlic paste
- fry well
- add the red chili powder, garam masala powder and kasthuri methi powder
- mix well and allow that to cook in slow flame till mushy 
- add the deep fried doklas and give it a good stir
- serve,


Monday, September 23, 2013

Cabbage and Egg Sabji



CABBAGE EGG SABJI

Ingredients:
cabbage - finely chopped - 1/2 kg
eggs - 4 
onions - 2 (finely chopped)
tomato - 1 (finely chopped)
green chillies - 2 (finely chopped)
salt to taste
oil - 2 tbsp
pepper powder - 1/4 tsp
garlic - 10 (finely chopped)


Method : 
- in a pan add oil
- add the onions and fry for 2 mins
- add the green chillies, garlic and tomatoes and fry for another 2 mins
- add  the salt to taste
- add the cabbage and fry 
- close the pan and allow that to cook
- in another pan add 1 tsp of oil
- add the eggs, salt and pepper powder
- scramble the egg and then add that to the cabbage
- allow them to cook until dry
- serve.




Friday, September 20, 2013

Sorakkai Masala


SORRAKKAI MASALA
Ingredients:
sorrakkai - 1 (cut into cubes)
onion - 1 (finely chopped)
tomato - 2 (finely chopped)
ginger garlic paste - 1 tsp
salt to taste
turmeric powder - 1/4 tsp
red chilli powder - 1 tsp
corriander powder - 1/2 tsp
corriander leaves - 2 tbsp (finely chopped)


Method:
- in a pan add oil
- add the onions and sorrakkai and fry
- add the turmeric powder and salt to taste
- fry for 2 mins
- add the tomatoes, ginger garlic paste and fry for 5 mins
- add the red chilli powder, corriander powder and fry
- add the corriander leaves and fry
- close the pan and allow that to cook for 5 mins
- serve

Tuesday, September 17, 2013

Butter Chicken


BUTTER CHICKEN

Ingredients:

To marinate:
Boneless chicken - 1/4 kg
thick curd - 2 tbsp
salt to taste
red chilli powder - 1/2 tsp
turmeric powder - 1/4 tsp
kasthuri methi - 1 pinch
corriander leaves - 1 tbsp (finely chopped)
ginger garlic paste - 1 tsp
oil - 1 tsp

For the curry:
tomato puree - 1 cup
onion paste - 2 tbsp
ginger garlic paste - 1 tsp
salt to taste 
kasthuri methi powder - 1/4 tsp
turmeric powder - 1/4 tsp
cumin seeds - 1/4 tsp
cumin powder - 1/4 tsp
garam masala - 1/4 tsp
butter - 5 - 6 tbsp
red chilli powder - 1 tsp
corriander powder - 1/2 tsp




Method:
- mix all the ingredients "to marinate" and leave the mixture in the fridge for 30 mins
- preheat an oven at 180 degree
- arrange the chicken pieces on a tray and cook in the oven for 10 mins
- remove and turn them on the other side and cook for another 10 mins
- remove and leave it aside.



To make the gravy:
- in a pan add 2 - 3 tbsp of butter
- add cumin seeds when the butter is melted
- add the onion paste and fry till the butter oozes out
- add the tomato puree, turmeric powder, salt to taste, ginger garlic paste and keep frying for another 2 - 3 mins
- add the red chilli powder, corriander powder, garam masala, cumin powder and kasthuri methi powder and mix well
- cover and cook till the oil oozes out
- now add the cooked chicken and the rest of the butter
- mix well
- cover and cook for another 5 mins
- serve



Monday, September 16, 2013

Banana Kesari


BANANA KESARI

Ingredients:
Rava - 1 cup
sugar - 1.5 cups
water - 2.5 cups
banana - 2 (mashed)
yellow colour - 1 pinch
ghee - 3 - 4 tbsp
cashews - 8 - 10 
kismis / raisins - 8 - 10

\

Method:
- in a pan add the water and sugar
- bring that to boil
- add the colour and the rava slowly
- and allow that to cook
- add the banana and keep mixing so that it doesnt stick to the bottom of the pan
- on other side add ghee and fry the cashews and when they turn golden colour add raisins
- keep it aside
- when the kesari is cooked, the rava will become transparent
- now add the ghee and the fried nuts
- mix well and serve hot.